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Introductory rate of 0% for 18 months from date of account opening on purchases and for 18 months on balance transfers from date of first transfer. After the introductory period ends, thestandard purchase APR will be applied to unpaid promotional balances and new purchases. The standard variable APR for purchases and cash advances is 12.99%, 17.99% or 21.99% based on yourcreditworthiness as of 04/01/13. Minimum interest charge - $0.50. Fee for foreign purchases - 3% of the U.S. dollar amount of each purchase made outside the U.S. Cash advance fee - 5% of cashamount. $10 minimum. Balance transfer fee - 3% of balance transfer amount. $5 minimum. The information about the costs described here is accurate as of 01/01/2013. This information may havechanged after that date. To find out what may have changed, call us at 1-800-492-2127.

2013 Citigroup Inc. Citibank, N.A. Member FDIC. Citi, Citi with Arc Design and Citi Simplicity are registered service marks of Citigroup Inc.


5/232JUNE 2013 FOOD NETWORK MAGAZINE 3

Contents

Food Network Magazine

JUNE 2013

Make the mostof summer

strawberries

on page 155.

PHOTO:KANGKIM;FOODSTYLING:KARENEVANS.


6/232


7/232

Be the picture of health.Skins natural glow. Thats what new CC Cream creates in seconds.One day, your skin looks different. More sallow, dull, grey or red. Our guiding dermatologistsknow why:Skintonechanges. Now, our smart colour correcting technology helps changeit back. Little flaws disappear. Everythings brighter.

AddMoistureSurgehydration and sunscreen, and skin can look like the glowing picture of

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8/232

6 FOOD NETWORK MAGAZINE JUNE 2013

Contents

43

Get 50 greatslaw recipeson page 152!

147

139

Weeknight Cooking95 Weeknight Dinners Try one of these

quick meals tonight.

114 Easy Sides Round out your dinner witha simple side dish.

116 Hot Tips

Get great cooking advice fromFood Network Kitchens.

Weekend Cooking121 Weekend Dinners Invite friends over for

a summery feast.

132 Try This at Home Anne Burrell shows ushow to make grilled pizza.

129

132

Party Time139 Float This IdeaTry a fun new take

on sangriausing sorbet!

140 Down Home Trisha Yearwood shares her

favorite recipe for a low-country boil.146 Playing Chicken Bobby Flay puts

chicken on the grill.

150 Mix & Match CornbreadJazz up yourcornbread with all sorts of additions.

152 50 Slaws Find a slaw thats just rightfor your next gathering.

155 Short and SweetWe dish out newtakes on classic strawberry shortcake.

On the Road167 A Leg Up Turkey legs have become an

oddly popular Disney souvenir.

168 Burger Nation Make burgers from thenew Diners, Drive-ins and Dives book.

175 Eat to WinSee if you can take the prize atone of this summers eating contests.

178 My Top Five Masaharu Morimoto reveals

his favorite spots in Honolulu.

Contest184 Name This Dish!Enter this months

recipe-naming contest.


9/232

Experience the precise control of Delta

Touch2O Technology. Simply tap anywhere

on the spout or handle of the faucet to start and stop the flow of water. To see the range

of Touch2O faucets for your kitchen and bathroom, visit deltafaucet.com/touch

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with every touch.

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10/232


MEAT AND POULTRY

VEGETARIAN DINNERS

BURGERS AND SANDWICHES

APPETIZERS, SNACKS AND CONDIMENTS

Pickled Dill Carrots

Pickled Mangowith Ginger

Spicy Smoked SalmonBagelwiches

Roasted Vegetable Pasta

Thick Burgers

Jacks Meatball Sliders

Middle EasternSteak Pitas

Strip Steak withSpiced Salt

Turkey Cutlets withBlack-Eyed Peas

Chicken-ZucchiniChilaquiles

Smoked Ginger Chicken

Cumin-Chile Pork Kebabs

Smoked Jerk ChickenWings with Honey Glaze

Red ChileButtermilkBrined Chicken

Chicken and Chorizo Rice Grilled Sausage Kebabswith Pasta Salad

Stuffed Burgers

Pesto Chicken BurgersCajun Slow-Cooker

Pulled Pork

Grilled Chicken Dogs with

Sweet Potato Fries

Sliders

Thin Burgers Turkey Burgers withOrange Mustard Glaze

Roast Chicken Salad

Sandwiches

Triple B Burgers

Grilled Pizzettas

Summer Vegetable ChiliCrispy Tofu withVegetables

Pickled Cauliflower andRed Onion

Pickled Corn and Peppers

Watermelon Salsa

Homemade KetchupFour Ways

86

84

64

108

72

170

100

123 106

106

148

127

149

147112 98

72

96108 68 72

72 172

129

169

133

98100

88 82

143

76

Recipe Index

Crudits withOlive Butter

125

Tryfournewtakesonpickles!

Cover Recipe

C


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JUNE 2013FOOD NETWORK MAGAZINE 9

FISH AND SEAFOOD

Contents

VEGETABLES AND SIDES

DESSERTS

DRINKS

50Bonus

Recipes!

Page 152

Broiled Salmon withTomato Cream Sauce

Low-Country BoilCrab Cake Sliders Rice NoodleShrimp Salad

112 141125 96

Almost-FamousMilkshakes

Sangria Floats Spiked Arnold Palmers

Cold Peanut-SesameNoodles

Banana Muffin Pudding

Mix & Match Cornbread

Name This Dish !Fried Ice Cream

Wilted Greens with Bacon

Boozy Cherry-ChocolatePies

Mushroom-PecorinoSalad

Strawberry Napoleonswith Prosecco Cream

Endive-Tomato Salad

Classic StrawberryShortcake

Root Beer Baked Beans

Toasted Pound Cake withStrawberries

Foil-Packet Shallots

Ginger StrawberryShortcakes

Spicy Cilantro-ScallionSalad

Strawberry ShortcakeSundaes

Herb-Stuffed Zucchini

Lobster Roll Cake

Tomato-Ginger Couscous

Lettuce Wedges withBlue Cheese Dressing

Magic LemonMeringue Pie

Tuscan StovetopBaked Beans

127

151

115

129

184

80

114

123

162

139

129

67

156

160

125

123

127

158

164

114

115

91

142

66

144

Thiscakelooksjustlikealobsterroll!

C t t


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Contents

DINNERSUNDER 500CALORIES

Try these light dishes from our

Weeknight Cooking section:

AT THEIR PEAKCucumbers are super hydrating (theyre

95 percent water) and theyre a good source

of vitamin K, too. Heres how to get your fill:

Add sliced cucumbers to the eggsandwich on page 64.

Make Trisha Yearwoods watermelonsalsa with cucumbers on page 143.

Serve a spicy cucumber-cilantro saladwith the pork kebabs on page 127.

Throw some into the endive-tomatosalad on page 129.

Grilled SausageKebabspg. 98

CALORIES: 493

Rice NoodleShrimp Saladpg. 96

CALORIES: 475

To Your HealthHeres whats extra good for you in this months issue:

GOOD TO KNOW In a recent study, people who ate4 to 5.4 ounces of lean beef per day saw their cholesterol

levels drop by about 5 percent. Get todays healthydose with the steak pitas on page 100each serving has5 ounces of lean flank steak. SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION

Potassium CheckTHE AVERAGE AMERICAN GETS ABOUT 2,500 MG OF POTASSIUM PER DAY,

BUT WE SHOULD CONSUME AT LEAST 3,500 MG TO PROMOTE HEALTHYBLOOD PRESSURE. UP YOUR INTAKE BY EATING MORE OF THESE:

Raisins(340 mg per cup)Add some to the mix-and-matchcornbread on page 151.

Mushrooms(223 mg per cup)Try the mushroom-pecorino saladon page 114.

Bananas(422 mg per banana)Whip up the banana pudding onpage 129.

Corn(275 mg per ear)Top chicken dogs with corn andcucumber relish on page 68.

Papaya(264 mg per cup)Serve the slaw on page 152 (No. 48 inthe booklet).

White beans(595 mg per cup)Check out Aarti Sequeiras baked beanson page 67.

Crispy Tofuwith Vegetables

pg. 100

CALORIES: 429

Chili-RubbedTurkey Cutletspg. 106

CALORIES: 470

Pesto ChickenBurgers

pg. 96

CALORIES: 469

CUCUMBERS:LUSOIM

AGES-FOOD/ALAMY.


13/232

2014 E350 shown in Iridium Silver metallic paint. May include optional equipment. No system, regardless of how advanced, can overcome the laws of physics or correct careless driving. Please always wear your seat belt. 2013 Mercedes-Benz USA, LLCFor more information, call 1-800-FOR-MERCEDES, or visit MBUSA.com.

Sporting a clean, lean shape and a more aggressive-looking grille, the new E-Class screams performance. Yet it moves

with a quiet intelligence: constantly watching and analyzing. Then if it senses that you arent responding to a danger, it does.This is a car that thinks on its wheels. Eleven of its driver assist systems are new or vastly improved. Innovations like a

revolutionary stereoscopic camera, Cross-Traffic Assist, Pedestrian Recognition and Steering Assist are making their debut

in the E-Class. Making it perhaps the most technologically advanced car on the road. Without a doubt, it is the most

intelligent, most exhilarating E-Class ever. MBUSA.com/E-Class

And it thinks fast, too.The new 2014 E-Class.


14/232


15/232

Contents


16/23216 FOOD NETWORK MAGAZINE JUNE 2013

Stand withthe stars!Join Melissa dArabianandAlex Guarnaschelliin the

fight against childhood cancer: Both chefs will participate inthe 10th annual Lemonade Days to benefit Alexs LemonadeStand Foundation. Sign up to host your own stand duringthe foundations fund-raising weekend, June 79, and youllreceive a box of lemonade-stand supplies, including a banner,balloons and kid-friendly recipes from Alex and Melissa. Tolearn more or find a stand near you, visit alexslemonade.org.

Are you Food Networksbiggest fan?Enter Food Networks Biggest Fan Contestandyou could win the chance to attend the 2013Food Network New York City Wine & Food Festival.You and a guest will fly round-trip on United Airlines

and stay at the swank Hudson Hotel, plus youllget a $1,000 gift card tofoodnetworkstore.com. Go tofoodnetwork.com/fnbiggestfanfor details on how to enter.

NOPURCHASENECESSA

RYTOENTERORWIN.FoodNetworksBiggestFanContestissponsoredbyHearstCommunications,Inc.Toenter,gotofoodnetwork.com/fnbiggestfanandcompleteandsubmittheentryformpursuanttotheon-screeninstructions.

AllentriesmustincludeoneortwophotosdisplayingyourdevotiontoFoodNetwork,andin150wordsorlessanexp

lanationofwhyyouthinkyouareFoodNetworksbiggestfan.Contestbegins12:00a.m.ETApril9,2013,andends11:59p.m.ETJun

e24,

2013.Mustbe18yearsor

olderandalegalresidentofthe50UnitedStates,DistrictofColumbia,PuertoRicoorCa

nada.VoidinQuebecandwhereprohibitedbylaw.Contestissubjecttocompleteofficialrulesavailableatfoodnetwork.com/fnbiggestfan.

BOTTOMRIGHT:BILLYFARRELLAGENCY.

Contents

Sunny AndersonCooking for Real;

Home Made in America

with Sunny Andersonpg. 48

Aarti SequeiraAarti Party; Drop 5 lbs

with Good Housekeeping(on Cooking Channel)

pg. 67

Anne BurrellChef Wanted

with Anne Burrell;

Worst Cooks in Americapg. 132

Michael SymonIron Chef America;Symons Suppers

(on Cooking Channel)pgs. 28, 45

Ree DrummondThe Pioneer Woman

pg. 28

Trisha YearwoodTrishas Southern Kitchen

pg. 140

Guy FieriDiners, Drive-ins andDives; Guys Big Bite;

Rachael vs. Guy:Celebrity Cook-Off

pgs. 56, 168

Geoffrey ZakarianIron Chef America;

Choppedpg. 45

Marc ForgioneIron Chef America

pg. 44

Bobby FlayFood Network Star; Iron Chef

America; Bobby Flays Barbecue

Addiction; Worst Cooks inAmerica; Brunch @ Bobbys

(on Cooking Channel)pgs. 28, 44, 146

Jose GarcesIron Chef America

pg. 44

Ina GartenBarefoot Contessa:

Back to Basicspg. 28

Alex GuarnaschelliIron Chef America;

Choppedpg. 45

Robert IrvineRestaurant: Impossible;

Dinner: Impossiblepg. 28

Jeff MauroSandwich King

pg. 66

Masaharu MorimotoIron Chef America

pgs. 45, 178

Star SearchFind your favorite Food Network celebs in this issue:


17/232

OLAY ULTRA MOISTURE BODY WASH

The difference is the moisture. Go beyond just basic for soft, smooth skin.

UltraMoisture

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18/232


Editor in ChiefMaile CarpenterCreative DirectorDeirdre Koribanick

Executive EditorJoanna Saltz

Managing EditorMaria Baugh

EditorialFood DirectorLiz Sgroi

Food Editor Erica Clark

Features EditorYaran Noti

Senior EditorLisa FreedmanRecipe EditorRuth Kaplan

Editorial Assistants Ellery Badcock,Hannah Kay Hunt

Online Coordinator Victoria Phillips

InternsLiz Childers, Jessica Lee, Katie St. John

ArtArt DirectorIan Doherty

Deputy Art DirectorMarc Davila

Associate Art DirectorDorothy Cury

Digital Imaging SpecialistAnthony EcanostiArt AssistantBrian Hardiman

PhotographyPhoto DirectorAlice Albert

Deputy Photo EditorKathleen E. Bednarek

Associate Photo EditorLynn Sell

Assistant Photo EditorCasey Oto

InternCatherine Armanasco

CopyCopy ChiefJoy SanchezResearch EditorLinda Fiorella

Copy EditorPaula Sevenbergen

Assistant Managing EditorHeather DiBeneditto

Food Network KitchensSenior Vice President,Culinary ProductionSusan Stockton

Vice President, Test KitchenKatherine Alford

Executive Culinary ProducerJill Novatt

Test Kitchen ManagerClaudia Sidoti

Recipe Developers Andrea Albin,Bob Hoebee, Amy Stevenson

Recipe Developer/NutritionistLeah Trent Hope

Recipe TesterVivian Chan

Director, Culinary Product DevelopmentMory Thomas

Culinary WriterRupa Bhattacharya

InternSarah Balke

Food NetworkPresidentBrooke Bailey Johnson

General Manager, ScrippsEnterprisesSergei Kuharsky

Editorial Offices300 West 57th Street, 35th FloorNew York, NY 10019foodnetwork.com/magazine

Hearst Magazines DivisionPresidentDavid Carey

President, Marketing andPublishing DirectorMichael Clinton

Executive Vice President andGeneral Manager John P. Loughlin

Publishing ConsultantsGilbert C. Maurer, Mark F. Miller

Subscrip tionsPlease contact customer serviceat service.foodnetworkmag.comor write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653

Get the health stats

on pickles and othercookout foods onpage 38.

Editorial DirectorEllen Levine

PHOTO:KANGKIM;S

TYLING:KARENEVANS.

Try these delicious

dishes to fuel your family. Visit

thebreakfastproject.com for more.

Superfuel

yourfamily

MILKis the breakfast superfood

that starts every day the right way.

An 8-ounce glass of milk contains 9

essential nutrients, including 8 grams

of high-quality protein, to help fuel

your familys active day.

Super Foods Smoothie

Griddle Cakes with Blueberries

Apple-Raisin

Breakfast Quinoa

MORNING TIP OF THE WEEK:

Set your breakfast table each nightbefore bed; wake up to less fuss,

plus more time to enjoy the morning.


19/232

Sharing a moment, among other things.A breakfast of cereal and milk delivers powerful

nutrients, including high-quality protein, that your family

needs to start every day. A fact worth sharing.

Nourish every day.

TheBreakfastProject.com

HOT


20/232

Whatever your pleasure, the

Griddler from Cuisinart doesit all! Prepare perfect pancakes,put some sizzle in your steak,or serve up a classic grilledcheese sandwich. Cleanup issimple because the reversibleand removable plates go rightinto the dishwasher! Cook,

enjoy, and clean up in no time!

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off the press

off the griddle

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theGriddler!


Food Network Magazineand the Food Network Magazinelogo and any other marks are trademarks of Food Network Magazine, LLC.

Food Network, the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

Vice President, Publisherand Chief Revenue OfficerVicki L. Wellington

Associate Publisher, Associate Publisher

Integrated Marketing Wendy NanusPeggy Mansfield

General ManagerSalvatore Del Giudice

Vice President, Group ConsumerMarketing Director Rick Day

AdvertisingNEW YORKExecutive Account DirectorsDiane Anderson, 212-484-1459Jackie Bodner, 212-484-1462

Barri Stern, 212-484-1452Brett Sylver, 212-484-1444Stacy J. Walker, 212-484-1463

Advertising Services ManagerCeleste Chun, 212-484-1442

Sales and Events CoordinatorKathleen DAloia

Sales AssistantsAshley Wells-Wood, Danielle Manzi

MIDWESTAdvertising DirectorAmy Mehlbaum, 312-984-5117

Sarah Lenert, Account Director, 314-475-5439Hillary Morse, Account Manager, 312-251-5352Allison Winters, Account Manager,312-251-5342Keely Dahlen, Sales Assistant, 312-251-5367

SOUTHEASTKelly Peterson, Director, 770-641-1578Diane Cohan, Assistant, 770-641-1578

DETROITSarah Lenert, Account Director, 314-475-5439

LOS ANGELESLeighdia Sandoval de Padilla, Director,310-664-2820

Karen Sakai, Assistant,310-664-2821

TEXASThe Ingersoll Company214-526-3800Jennifer Walker, Lynn Wisdom

PACIFIC NORTHWESTPoppy MediaMeghan Tuohey, 415-990-2825

FLORIDA, MEXICO AND THE CARIBBEANMaria E. Coyne, Inc.Maria E. Coyne, Account Manager,305-756-1086Donna Falcone, Account Manager,

305-756-1086TRAVEL DIRECTORMcDonnell Media, Inc.888-410-5220Erin McDonnell

NEW ENGLANDJackie Bodner, 212-484-1462

HAWAIILola A. Cohen, Account Manager,808-282-1322

Advertising ProductionGroup Production DirectorChuck Lodato

Group Production ManagerJulie BoscoAssociate Production Manager Adam Bassano

MarketingDirector, MarketingErin Hickey

Associate Director, Integrated MarketingAmy S. Lane

Executive Director, Events and PartnershipsJulie Mahoney

Associate Director, Marketing ResearchMichele Nunziata

Senior Managers, Integrated MarketingAmanda Thornquist, Audrey White,Courtney Wladyka

Coordinator, Integrated MarketingAshley Johns

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Associate Art DirectorsJonathan Alvis, Ilene Singer

Public RelationsExecutive Director of Public RelationsNathan Christopher

Manager of Public RelationsJill Watanabe

Published byHearst Communications, Inc.,a unit of Hearst Corporation300 West 57th Street

New York, NY 10019Executive Vice Chairman &Chief Executive OfficerFrank A. Bennack, Jr.

President & Chief Operating OfficerSteven R. Swartz

SubscriptionsPlease contact customer service atservice.foodnetworkmag.comor write to:Customer Service DepartmentFood Network MagazinePO Box 6000

Harlan, IA 51593Or call toll-free: 866-587-4653


21/232

We do not learn by standing stil l

We do not remember days spent staring at walls. We are driven to discover.To see things weve never seen before. And find inspiration in the entirelyunexpected. Because we will go to great lengths to gain a senseeven for amomentof our own potential. Get the guide at Colorado.com.

Editors Letter


22/232


Maile Carpenter

Editor in Chief

One of thefirst food stories I ever wrote,for a newspaper in Wilmington, NC, was a feature

on retro recipes. As part of my research, I dug up

old cookbooks from the 40s and 50sones withinspiring names like Husband-Tested Recipesand

Meals Men Like.Inside these books, along with

incredible pictures of tomato aspic wreaths and

tuna loaves, was a wealth of advice for the modern

woman. I lost my favorite old book in one of my

many moves, but I will never forget the opening

paragraph in a chapter about grilling: It said, in the

most chipper way, that grilling is a ladys night off.

All you have to make is salad and dessert!

I like to think that I grew up in a progressivehouseholdboth of my parents worked, my mom

handled the financesand yet, in the grilling

department, we were the Cleavers. The grill was

my dads turf, and when he fired it up, like the

book said, my mom made the salad and dessert

(and the appetizers and the bread and the drinks,

plus she set the table and cleaned upa ladys night

off indeed!). I cant say Im doing much to change

the stereotype: I have no interest in dealing with thecharcoal grill, so I leave that part to my husband.

At this magazine, we have always taken a

gender-neutral approach to cooking,but for the

first time ever, in honor of Fathers Day, we created a

mini magazine for men. Im fully prepared for letters

saying that women like to cook with beer as much

as men do and that rugged aprons shouldnt just be

for guys. You are correct. But I wonder if, despite all

of our progress, there is a bit of a 50s housewife

left in many of us. A few years ago, executives at

Food Network examined all

of the recipe comments that

had ever been submitted on

foodnetwork.com, and the most

popular word by a long shot

wasnt easy or deliciousit was

husband. A lot of readers still write

to tell us that they husband-tested

our recipes, and theyre proud of it.In the interest of progress, when their

husbands are taking a turn at the grill this

summer, maybe they can flip to page 155

and take care of dessert, too.

PORTRAIT:TRAVISHU

GGETT.BOOKS,F

ROMTOP:MARKOMETZINGER/ST

UDIOD(2);THEVINTAGECOOKBOOKMAVEN;MA

RKOMETZINGER/STUDIOD.I

LLUSTRATION:BESTVE

CTOR/CLIPARTOF.


23/232

TAKE A SEATJOIN EARTHJUSTICES FIGHT FOR OUR FORESTS AND WILDLIFE

Earthjustice protects our wild places in courtbecause we believe the

earth needs a good lawyer. Show your support for our work by scanning

the code and taking a stand for the environment.

EARTHJUSTICE.ORG/STAND

Calendar


24/232

FRIWEDSUN THUMON SATTUE

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Bring a fewfresh apricots

to work for asnack. Theyrein season in

early summer,and theyrepacked with

vitamins A and C.

Get in the vacationspirit withtropical brownies:

Add choppedmacadamianuts to browniebatter; bake. Topwith frosting andtoasted coconut.

16

Host a cookout

and makegrilled cheese:Brush therind of a wheelof brie with

olive oil; grill2 to 3 minutesper side.

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andpacitam

Watch the TonyAwards tonightand make aNew York Citypre-theaterfavorite: pizza! Goto foodnetwork.com/pizza for50 great recipes.

Pack a giantsandwich for apicnic: Split alarge round loafof bread; fillwith deli meats,cheese andslaw. Cut intowedges.

Its Gina Neelysbirthday! Tweether a greetingat @oinkgurl.

Build mintysmores: Top achocolate waferwith a peppermintpatty and amarshmallow;microwave 5 to10 seconds. Topwith another wafer.

Watch Wimbledonand serve sweettea sandwiches:Put ricotta

and strawberrieson cinnamon-raisin bread; cutinto triangles.

Freeze treatsfor the weekend:Skewer bananas,dip in melted

white chocolateand roll in crushedstrawberry-cornflake cereal;freeze.

Have a meatlessMonday: Marinate

portobellomushrooms inItalian dressing;grill and top withcheese. Serve onbuns with yourfavorite toppings.

Make patrioticswizzle sticks forFlag Day: Skewerraspberries andblueberriesand freeze. Servein gin and tonics.

Summer isofficially here!Host Friday happy

hour and serveIna Gartensmai tais: Go tofoodnetwork.com/maitai.

25 26

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Bake FathersDay brunchtreats: Flatten

refrigeratedbiscuit dough;top with cheeseand cooked bacon.Fold in half andbake as directed.

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25/232


26/232

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Reader Letters
http://www.baristaprima.com/http://www.baristaprima.com/


27/232

We Hear You...A fewthoughts from our readersthis month.Keep the letters coming!

JUNE 2013 FOOD NETWORK MAGAZINE 27

I loved your French toast recipes [Funwith French Toast, April 2013], but Ithink I can add a great one. A neighbor

gave me a box of panettone bread and Ididnt know what to do with it, so I madeit into French toast. It was amazing!

Sharon CiggelakisEdison, NJ

I was enjoying Chefs 50 FavoriteKitchen Tools [April 2013] until I sawthe shark-skin grater. I realize thatFood Network Magazine is not an

environmental magazine, but withsharks under so much environmentalpressure from over-fishing and pollution,I was disappointed to see a shark-skingadget highlighted.

Mandy Vodak-MarottaGrand Cayman, Cayman Islands

My daughter made the Basic Vanilla Cake

recipe for the Lemon Meringue Cake[Happy Birthday, January/February2013], and it was so dry that we had tothrow it out. What went wrong?

Lynda FullerNanaimo, British Columbia

Editors Note: Were sorry the recipedidnt work for you. We originally called for

either heavy cream or milk in the batter,but the results are better if you use cream,

so we updated the recipe online with

this and a few other changes. You canfind the new recipe at foodnetwork.com/

basicvanillacake.

When I saw the birdsnests in the April2013 issue [Nest

in Show], I knewI had to make themfor my office soiree.

I made bite-size versionsby using a mini-muffin pan, and I filledthem all with jelly beans. The nests werea huge hit with my coworkers. Keep theideas coming!

Alaina McCoyFort Lauderdale

I was outraged that your magazineselected March 29, the day Christiansobserved as Good Friday this year,the most solemn and sacred day ofChristianity, to host a happy hour onyour March 2013 Calendar.

Courtney VosesLong Beach, NY

Editors Note: Thank you for pointing thisout. It was an oversight, and we apologize.

I have been a bartender for morethan 13 years, and Im always excitedto see new twists on drinks. AlexGuarnaschelli and Marc Forgionescocktails were both absolutelyoutstanding [He MadeShe Made,April 2013]. Alexs was bubbly with agin bite to it, and Marcs was sweetand perfect for hot days.

Kim BurgessBen Lomond, CA

I love the 50-recipes booklets. I usethem all the time to get my family fedin fun, healthy ways. Just tonight we

had amazing macaroni and cheesefrom 50 Twists on Mac & Cheese[March 2013] and a salad dressedwith Creamy Italian from 50 SaladDressings [April 2013]. Thank you forputting out such a wonderful magazineevery month from cover to cover!

Stephanie ColemanCorona, CA

I was

asked to

bring a

dessert

for Easter

dinner, and my host is

unable to tolerate gluten.

So the Hazelnut-MochaDacquoise in the April

2013 issue [Have Your

Cake...] looked like a great

option. The cake took a bit

of time, but it was totally

worth it. Thank you for

challenging home cooks

with unique and deliciousrecipes like this one.

Suzanne SandisonGrand Rapids

I prepared the April 2013 cover recipe, Pasta with Turkey

Meatballs [Weeknight Cooking], for my husband, who

is a smother every form of pasta in red sauce kind of

guy. Three helpings later, he declared this recipe terrific!

After 26 years together, this was the first pasta recipe

he ever accepted without heating up a side of red sauce

just in case.Mary Pat Triulzi

Allison Park, PA

FROMLEFT:SAMKA

PLAN;CONPOULOS.

Letters


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You Asked...Food Network starsanswer your burning questions.

Keep basil ina plastic bag

with a damppaper towel.


Havea

questionfora

FoodNetwor

k

star?Writetou

sat

foodnetwork.com/

magazine.

The content of all submissions(including letters, recipes andphotographs) should be originaland becomes property ofFood Network Magazine, whichreserves the right to republish

and edit all correspondencereceived. By making asubmission, you guaranteethat you possess all necessaryrights to grant the material toFood Network Magazine.

Michael,whengrilling meat andfish, is it best toseason beforegrilling or during?I was once toldto season whenthe dish is halfcooked.

Matt DymentSomerville, MA

Definitely before. I

season my steaks and

roasts the night before

and my seafood about

an hour before grilling.The seasoning makes

for moist and much

tastier food.

Michael Symon

Robert,with yourbusy schedule onthe road, how doyou find time towork out?

Mike AltieriNorristown, PA

Sometimes I have to use

a hotel gym because I

travel 345 days a year.

Nine out of 10 times, I

find a major gym next

to the hotel that opens

around 4 a.m., so I can

exercise before the

shoots. I work out six

days a week, doing onebody part per day: chest,

back, shoulders, arms,

legs. And I run and do

abdominal exercises.

Robert Irvine

Ina,I noticed youoften go outsideto your garden topick fresh herbsfor recipes.Do you havea method forpreserving herbslike basil andcilantro? Dryingdoesnt seem toretain the flavor.

Maggie KadlecekAustin

The only way to keep

basil is to wash it, dryit well and put it in a

plastic bag with an ever-

so-slightly-damp paper

towel. For cilantro? I

never use it because

I actually dont like

it. I think it tends to

overpower a dishits

such a strong flavor.Ina Garten

Bobby, mydad thinks notcleaning ourgrill after a mealwill give thefood even moresmoky flavor.Is this true?

Brianna HooverMadison, WI

No, you should always

clean your grill. You

want your food to taste

like the food youre

actually cooking as

opposed to the food

you previously cooked.

You should clean the

grill and brush it when

youre done cooking. I

have a grill brush, and

thats all I use. Make sure

the grill is still hotits

easier to clean while the

grates are warm.

Bobby Flay

Ree,what mealsdo you regularlycook ahead, ordouble and thenfreeze?

Brenda ErwinHurst, TX

My Chicken Spaghetti

recipe (foodnetwork

.com/chickenspaghetti)

is definitely one of

those casseroles I tend

to doubleand often

tripleso I can have

extra pans for the fridge.

Lasagna is another one:

If Im going to cook up abig meat sauce and boil

noodles, I might as well

make twice the amount.

The mess isnt that

much bigger, and I get

more bang for my buck.

Some other things I love

to freeze: sloppy joe mix,

spaghetti sauce, taco

meat and even pulled

pork or beef brisket.

If you wrap them

carefully, theyll do just

fine in the freezer.

Ree Drummond

BASIL:ALAMY.


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lrightsreserved.


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Copyright2013PaneraBread.

All

At Panera, weve committed to using antibiotic-

free chicken in all of our salads. It takes extra work,

but we think it tastes better that way. And it gives

you even more reason to love your favorite salad.

Learn more at panerabread.com.


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MONTH 2013 FOOD NETWORK MAGAZINE 31

Food NewsWHAT YOU NEED TO KNOW THIS MONTH

TOP:KANGKIM;FO

ODSTYLING:KARENEVANS.B

OTTOM:DEVONJARV

IS/STUDIOD(3).

Lemons dont standa chance against thisferociousjuicer.$12; mcphee.com

Create a shark-infested punch bowlwith thisice tray.$8, Mustard; amazon.com

This scary-looking sharkactually protects yourhands: Its an oven mitt.$18; fredflare.com

Crack open a coldone with the jaws ofthis bottle opener.$7; crateandbarrel.com

SHARKSare attackingthe kitchen.


FoodNews

Some new


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Some newSEED programsare worth

checking out.Your best gardening tool thissummer just might be your library

card: Seed-lending programs

have been sprouting up at public

libraries across the country.

More than 50 institutions allow

members to check out seeds, plant

them and return some of the next-

generation seeds so others can

borrow them the following season.

No green thumb? No problem,

says Rebecca Newburn, who

helped pioneer the movement

at Californias Richmond Grows

Seed Lending Library. Unlike with

books, we dont charge late fees,

she says. To find a program near

you, visit richmondgrowsseeds

.org/sister-libraries.

DUE

NAME RETURN

FROMTHE

LIBRARY

NAME

GROUND BEEFis on a health kick.

ROM

IB

TOMATOseedsTOMATOSEEDSDUE

NAME

RETURN

FROMTHELIBRARY

GUM CHEWERS TAKE NOTE:Tasters who chewed minty gum during a recent study were more likely to pickchips, cookies and candy over fruit and vegetables after they finished the gum.A possible explanation: The minty flavor makes fruit and veggies taste bitter.

SOURCE: UNIVERSITY OF BUFFALO

Youll soon be able to get your fill ofhealthful omega-3 fatty acids in a burger

instead of the usual fish. Researchers at KansasState University learned that omega-3 levels inbeef increase dramatically when flaxseed is addedto a cows grain. A quarter-pound of ground beeffrom one of these cows contains 200 milligrams ofomega-3s (standard ground beef has none). Look forthe enriched beef, called GreatO, in grocery storesstarting this summer; it will be sold nationwide by theend of the year.

TOMATO

seedsPEPPER

SEEDS

PHOTOS,F

ROMTO

P:DEVONJARVIS/STUDIOD;SHUTTERSTOCK;HAM

MACHERSCHLEMMER.

ILLUSTRATIONS:DOROTHYCURY.

The PARTY BUShas a whole new look.The trendy new way to transport a part y: on a bicycle built for 17. These super bikes

are rolling into cities around the country, including the Twin Cities (pedalpub.com),

where you can drink from kegs while bar hopping around town, as well as Portland, OR

(brewcycleportland.com), and Flagstaff, AZ (alpinepedaler.com). In Raleigh, NC, you cancommission one for a three-stop dinner tour (trolleypub.com). Prices start at $25 per

seator you could pony up $40,000 and buy your own bike at hammacher.com.


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Tree extra-loud cheers for third-row seating. An effi cient yet powerful 290-horsepower V6. Available

550-watt Infinity audio, and standard voice-activated Blue Link navigation that helps you find

fun wherever its hiding. Fun just got way bigger, with the new 7-passenger Santa Fe. Hyundai.com

2013 Santa Fe GLS model shown. Infinity audio available on LIMITED model only. Infinity is a registered trademark of Harman International Industries, Inc. Only use Blue Link and corresponding devices when it is safe to do so. Blue Link subscription service agreementrequired, sold separately after initial trial period. Features and fees vary by subscription plan. For additional details and system limitations visit HyundaiBlueLink.com or see your local Hyundai dealer. Blue Link is a registered trademark of Hyundai Motor America.

Hyundai is a registered trademark of Hyundai Motor Company. All rights reserved. 2013 Hy undai Motor America.

FoodNews


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A bump on theinside surfaceof the canhelps aeratethe beer as youdrink, releasingextra flavor.

The wider mouthgets your nosecloser tothe beer.

The curved lipdirects thebeer towardthe front ofyour tongue formaximal flavor.

BEER SNOBScan now drink from a can.The founder of Samuel Adams, Jim Koch, has said since he launched the companythat he would never put his beer in a can. Looks like he changed his mind:The brands Boston Lager will get canned starting this summer. Koch spenttwo years and $1 million researching and developing new can designs. Are theimprovements noticeable? Well leave that for the beer snobs to decide.From $15 for a 12-pack

BEWARE THE COLOR OF YOUR SNACK PACKAGES:During a recent study, people perceived a candy bar with a green calorie label tobe healthier than a bar with a red labeldespite the fact that both labels had thesame numbers. SOURCE: CORNELL UNIVERSITY

BURGERBUNSaretaking names.Lest you forget where youare when youre eatingyour next great burger,

some restaurants areslapping their logos onthe buns. At the Florida-based chain BurgerFi(burgerfi.com)and at JustGeorges(justgeorges.com)in Virginia Beach, buns arepressed with a branding iron.And at Los Angelesbased

Umami Burger (umami.com),a giant Uis airbrushedonto each top with aflavorless spray.

WEDDINGS JUST GOT SWEETER.Brides and grooms are giving guests something more exciting than rice to toss after

the ceremony: rainbow sprinkles. Los Angeles wedding planner David Tutera says he

has had tons of requests for them recently. These brides want a sweet send-off,

he says. Not that sprinkles are their only option. Other wedding pros told us theyveseen crowds throw marshmallows, cereal, oats and rosemary.

BURGERANDBUNS

:BENGOLDSTEIN/STUDIOD(3).SPRINKLES:SHUTT

ERSTOCK.S

AMUELADAMSILLUSTRATION:THEBOSTONBEERCO.



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Since1982

KETTLESTYLE?

WHAT EXACTLY DOES KETTLE-STYLE MEAN? SIMILARTO KETTLE BRAND

CHIPS? RESEMBLING KETTLE BRAND CHIPS? WERE NOT QUITE SURE.

ALL WE REALLY KNOW IS, WEVE BEEN COOKING UP REAL CHIPS MADE

WITH REAL INGREDIENTS BY REAL PEOPLE IN OREGONS WILLAMETTE

VALLEY FOR OVER 30 YEARS. KETTLE ISNT JUST A STYLE. ITS OUR NAME.

W W W . K E T T L E B R A N D . C O M

the kettle chipsTM


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In the Know

013 FOOD NETWORK MAGAZINE

PleaseRemain SeededWe were shocked to hear the

latest watermelon buying

stats: Nearly a third of the

people who live in the South

Central statesincluding

Texas, Louisiana, Arkansas

and Oklahomaprefer

watermelons with seeds,

compared with only about

10 percent in other parts of the

country. Oddly enough, these

folks arent choosing the seeded

version because of the price:Seedless watermelons cost

about the same as seeded in

markets across the country.

Get the scoop on watermelon seeds.Then, upgrade your grilling gear and

tour Sunny Andersons kitchen.PHOTOGRAPH BY KANG KIM

FOODSTYLING:KA

RENEVANS.

In the Know

Whi h I H lthi ?


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Plain Buns vs Potato BunsPotato buns have about twice as much sugar as plain

(thats why they taste so much sweeter), but they also contain

more protein. Beyond that, the two are almost identical in fat,calorie and fiber counts, so pick the one you like.

WINNER: Its a draw

Potato Chips vs Tortilla ChipsPotato chips are higher in vitamin Can ounce gives you

10 percent of your daily recommended intakebut thats theironly upside. Tortilla chips are lower in calories, fat, saturated fat and

sodium, and they contain more calcium. Bonus: The dips you eatwith tortilla chips (guacamole and salsa) are more healthful than

standard ranch or sour creamand-onion dip.

WINNER: Tortilla chips

Hamburger vs Hot DogFranks and quarter-pound burgers each contain

about 200 calories, but a single hot dog has more than25 percent of your maximum daily sodium (compared withonly 3 percent in a burger patty). Most hot dogs are also

higher in fat and contain nitrites, preservatives thatmay increase your cancer risk.

WINNER: Hamburger

Sweet Pickles vs Dill PicklesSweet pickles have seven times the calories and more than

13 times the sugar content of dills. Dill pickles contain almosttwice as much sodium as sweet pickles, but assuming you dont put

too many slices on your burger, theyre the better option.WINNER: Dill pickles

Before you fire up the grill, find out how yoursummer cookout staples stack up.

Our Expert:Takami Kim is a registered dietitian withNew YorkPresbyterian Hospitals Department of Food and Nutrition Management.

Which Is Healthier?

Ketchup vs MustardNeither of these fat-free condiments is a bad choice,

but while a tablespoon of ketchup contains 4 grams of sugarand 20 calories, yellow mustard has almost no sugar or calories.

The only downside: Mustard is slightly higher in sodium.WINNER: Mustard

CLOCKWISEFROM

TOPLEFT:LEWR

OBERTSON/GETTYIMAGES(2);DE

VONJARVIS/STUDIOD;JOHNE.K

ELLY/GETTYIMAGES;FOODCENTRALEHAMBURGGMBH/ALAMY;JU

LIACAWLEY/STUDIOD(2);SHUTTERSTOCK;LEVIBROWN;DEVONJARVIS/STUDIOD.


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Non-fat milk. Live and active cultures. Thats it.Two simple, real and perfect ingredients. And nothing else.

#tastereal

REAL IS CRAFTED,

AUTHENTICAND SIMPLE.

JUST LIKE YOGURTSHOULD BE.


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We found all sorts ofnew gearforthe griller who has everything.


Thisoversizespatulais nearly10 by 10 inches.$19, Mr. Bar-B-Q;

qvc.com

They pop open!

These disposable Flingstrashbins go right in the garbage!$4 each; containerstore.com

This Heat Shield set comes withinterchangeable attachments,including a fish flipper, silicone

basting brush and fork.$50, Grill Daddy; amazon.com

Keep an eye on yourgrills temperature at night

with a glow-in-the-darkthermometer.

$11, Man Law; kohls.com

The Grillbotdoes your dirtywork: Place it on grimy grill

grates, then let it roll aroundand scrub off food and grease.

$100; grillbots.com

Flip fourhamburgers

at once!

HOT STUFF


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In the Know


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Judge who terrifiesme the most

Simon Majumdar Mo Rocca Jeffrey Steingarten

Dream judge Julia Child James Beard Auguste Escoffier

Nightmare secretingredient

Flour Monkfish liver Seitan

Dream secret ingredient

Most intimidatingIron Chef

Michael SymonGeoffrey Zakarians style

always intimidates me.Morimoto. Ive seen him put out

dishes with 20 elements!

Pregame ritualGo for a run, psych up my

sous chefsgo!I talk to my cutting board and

ask it to be good to me.Green tea

Postgame ritual Lunch and cocktails I get beers with my sous chefs.If we lose, we lick our wounds

and think about the next battle.

If we win, its champagne.

Kitchen Stadium wish A wood-burning oven More people in the crowdIts perfect. It feels like home

these days.

Secret weapon Chile oil My calm demeanor Focusing on the secretingredient

What Id make for anIron Chef potluck

The barbecue buffalo ribs Imade against Rick Bayless

A bottle ofbourbonI would letthem do the cooking!

Green plantain empanadaswith spinach, manchego

and artichokes

Numb/Encore by Jay-Zand Linkin Park

Alive by Pearl JamStreet Fighting Man by

The Rolling Stones

Relentless Busy Warrior

Most embarrassingIron Chef moment

My cheese fondue curdled.My pants ripped

during Next Iron Chef.

I undercooked sometapioca pearls for Jeffrey

Steingarten and he caught me.

One word to describean Iron Chef

If the show had entrancemusic, my song would be

t

C

Buffalo Spanish octopus

BOBBY FLAY MARC FORGIONE JOSE GARCES

e o ing t

Cast IronCuttlefish

r

is

mo

J

w

f.eSt

See who winsthe Tournamentof Champions

at 10 p.m. ET onJune 2 (catch the

show Sundaysat 9 p.m.).

On Iron Chef America: Tournament of Champions,FoodNetworks culinary giants are facing their most formidableopponents ever: each other. We asked the competitors inthis all-star grudge match some revealing questions....


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Jeffrey Steingarten andSimon Majumdar

My wife Michael RuhlmanIn order: Jeffrey Steingarten

and Simon Majumdar

Lidia Bastianich, Julia Childor Chef Auguste Gusteau

from Ratatouille

PresidentBarack Obama

Fergus Henderson Jol Robuchon

Durian I dont have any! Tofu Blowfish

No contest: Bobby Flay Myself Morimoto Geoffrey Zakarian

Sharpening my knives 100times and eating Twizzlers

Stretching Listening to MetallicaOne hour of pilates and

three macchiatos

A long nap followed by abellini with my team at a local

restaurant

I wipe off all my sweat and relaxto forget about the battle.

Metallica and whiskeyPartagas Serie D No. 4

Cuban cigar and a martini at

Collichio & Sons with my team

Chocolate tempering machineand a new ice cream

machine that isnt jinxed!

Change the stove to one thatuses Binchotan charcoal.

More time Bigger refrigerators

Dessert My energy Acidity Thats why they call it a secret!

Smoky bacon andfried-egg sandwiches on

grilled sourdough

Sustainable whole tunaId break it down into several

tuna dishes.Smoked pork butt Ros champagne

Runnin with the Devil byVan Halen

Kitano Ryoba bySaburo Kitajima

One by MetallicaFly Me to the Moon

by Frank Sinatra

Ferocious Under pressure Fearless Blessed

Almost falling over whilebringing mortadella back to

my station

I cut myself with a crab shell(Ive never cut myself

with a knife).

An explosion with a Vita-Prepwhile making mole

Mangling the sabering of abottle of champagne last year

0rs

y alocal

a

e ..

CherriesThe ingredients I need to make

space food

Whole suckling pigit already

happened and I won!Fresh white truffles

MASAHARU MORIMOTO GEOFFREY ZAKARIAN

n

un

MICHAEL SYMONALEX GUARNASCHELLI

t s a sta g udge atc so e evea g quest o s

FLAY,F

ROMTOP:CHRISTINANORWOOD/GETTYIMAGES;DEBORAHFEINGOLD/CORBIS;PETERTSAIPHOTOGRAPHY/ALAMY.F

ORGIONE:GANSOVSKYVLADISLAV/GETTYIMAGES;JIRIHERA/ALAMY;BULLEIT

BOURBON.G

AR

CES:SHUTTERSTOCK;IMAGESOURCE/GETTYIMAG

ES;REDFERNS/GETTYIMAGES.G

UARNASCHELLI:DAVEKING/GETTYIMAGES;MARKOMETZINGER/STU

DIOD.M

ORIMOTO:WHITEHOUSE

PHOTO/ALAMY

;GREGPEASE/GETTYIMAGES;NATUREWORLD/ALA

MY.S

YMON:PLAINVIEW/GETTYIMAGES.Z

AKARIAN:DAVEKING/GETTYIMAGES;BENGOLDSTEIN/STU

DIOD;AFARCHIVE/ALAMY.

Discover a world of color and the very best paint at your

Sherwin-Williams store orsherwin-williams.com/color.

Where will color take you?


62/232

2

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63/232

Turn any online image into a collection of

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Due to the printing process,actual paint colors may vary.

In the Know

Serious crushSunny collects mortars


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Sunny collects mortars

and pestles because sheloves the way they look,but she also uses themas entertainment during adinner party: Shell crushgarlic or grind a quick pestoin front of guests. I like togive people a show, she says.

Island styleI could have 10,000 squarefeet of counter space and itwould still not be enough,Sunny says. This mobile islandhelps. She added tiles to thesides to match the originaltiles under the range.

HAIR:HAD

IIYABARBEL;MAKEUP:JJGRANT.

Star


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When Sunny Anderson was shopping

for a new place to live in Brooklyn, her

list of demands was short. I didnt

care if the sink leaked or if the waterpressure was bad, she says. I just

needed a place for my range. She had

just bought a 48-inch Wolf (the one

she uses on her show Cooking for Real),

but every kitchen she saw would

have required a major renovation to

squeeze it in. Then she found a three-

story house with an open kitchen.The minute she laid eyes on the tiled

hearthjust the right size for her

rangeSunny knew she was home.

She was able to make small changes

and turn the kitchen into a space that

felt totally personal. She painted the

walls bright yellow, laid new floors

and added a fun chandelierand

she finished it in time to shoot all the

photos here for her latest cookbook,

Sunnys Kitchen(out in September).

Sunny likes the result so much that

she just might settle in, which is no

small deal for someone who has lived

in 18 cities. Its so great to know myneighbors, finally, she says. Im

never going to leave this house.

Sunny Andersonshows off hercolorful Brooklyn kitchen.

Southern touchSunny calls this her I love me wall.The fleurs-de-lis remind her of thetime she lived in New Orleans andstarted falling in love with food.

Cabinet appointmentsSunny keeps meaningful pieces that shehas collected over the years in this built-in

cabinet to protect them from herself. I breakeverything, she says. Her favorites includea souvenir plate from Germany and a glasspitcher that was a gift from Food Network.

Turn the page to getSunnys look.

KitchenPHOTOGRAPHS BY DAVID A. LAND

In the Know

Get the LookPick up some of Sunnys finds for your own kitchen.


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Space is limitedin Brooklyn,so a chromepot rackhelps. $136;potracksource.com

Sunny personalizedher kitchen cartbyadding tiles to thesides. $500, HomeStyles; meijer.com

Because she has several cats who like to paw at the

curtains, Sunny made hers out of this extra-sturdybarkcloth fabric, in the Monstera Leaf Gardenpattern. $17 per yard; islandshawaiianfabric.com

Sunnys kitchenis in the back ofher house anddoesnt get a tonof sunlight, so shepainted the roomwith Gliddens

Dazzling Daffodilto make it brighter.From $20 pergallon; glidden.com for stores

When Sunny bought agiant vintage sign fromDr. Bob,a New Orleansartist, he gave her oneof his smaller pieces aslagniappe,a Creole wordfor freebie with purchase.From $65; drbobart.net

for information

These 21-inch-tall Fleur De Lys wall decalscomeas a set of four. $50; stickerbrand.com

One day Sunny hopes to take the white paintoff her tin ceiling panelsto expose theirmetal finish. You can buy new versions ofwhite or tin for your kitchen. From $4 per

square foot; armstrong.com for stores

This four-armchandelierplugs right intoan outlet. $100;

amazon.com

ARTWORK,TIN

CEILINGPANEL,P

AINTCAN,F

ABRICANDDECALS:BENGOLDSTEIN/STUDIOD.

43% Warm. 57% Breezy.


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100% You.

Follow us on Facebook, Twitter or Pinterest, and see much more at pier1.com/outdoorliving

When it comes to these guys,

theres no such thing as a fake smile.


68/232

A rainbow of color fromnatural ingredients.

GoldfishColors Crackers

2012Pepperidg

eFarm,

Incorporated.

goldfishsmiles.com

Meet the ContestantsOne of these competitors will be the next Food Network star. Who has what it takes?

In the Know


69/232


Daniela Perez-ReyesCATERER AND BARTENDER Haleiwa, HI

Dream showCome to Peru:She cooks

traditional food from the country whereshe grew up.

Fantasy dinner dateThe Dalai Lama:Hes an awesome guy. Id make him

tiradito,Peruvian ceviche.

Best cooking tipDont be scared of chiles.

Cut them in half and take out the seeds and

veins. Wear gloves and use a paring knife.

Andres GuillamaCHILDHOOD OBESITY PREVENTION

COACH Waynesville, NC

Dream show Last Man Standing:

He encourages young men to get inthe kitchen.

Claim to fameHe lost 150 pounds bylightening up his familys Cuban dishes.

Best cooking tipTreat chorizo like garlic:Start any dish with just a tablespoon of

diced chorizo sauted in olive oil.

Nikki DinkiFOOD BLOGGER AND RADIO HOST

New York City

Dream show Semi-Vegetarian :She makes

vegetable-centric dishes with meat in asupporting role.

Signature dishSpinach and edamamesauce over pasta with chicken meatballs

Fantasy dinner dateGiada De Laurentiis:She taught me to cook. Id make her a

fantastic soup and a crostini tasting flight.

Chad RosenthalBARBECUE RESTAURATEUR Ambler, PA

Dream showEating Great Late:He findsthe perfect spots for late-night grub.

Signature dishDry-rubbed 16-hourhickory-smoked brisket

Fantasy dinner date Mr. Wizard fromMr. Wizards World:Id make spicy Korean

fried chicken wings and see how he reacts.

Danushka LysekPRIVATE CHEF New York City

Dream showConquer the Kitchen:

She helps people get over theirfear of cooking.

Claim to fameShe has appeared on fivereality shows, including Chopped,and

calls herself reality TV royalty.

Fantasy jobShed be a race-car driver.

My dream car is a Ferrari 458 Italia.

Stacey Poon-KinneyRESTAURATEUR San Diego

Dream showVintage Kitchen:She puts

modern twists on Grandmas favoriterecipes.

Signature dishMaple-bacon cheesecakebased on her moms traditional recipe

Best cooking tipLet your kid stir. Themore involved and interested children are

in the kitchen, the better.

Damaris Phillips

COOKING INSTRUCTOR

L i ill KY

In the KnowCatch the

Food NetworkStarpremiereon June 2 at

9 p.m. ET.


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Russell JacksonCHEF San Francisco and New York CityDream show The Next List:He talks

about whats cutting edge in food and

restaurants.

Signature dishDuck hearts roasted inras el hanout(Moroccan spice blend) over

smoked wheat berries with kimchi puree

Dream dinner dateEnglish chef Marco

Pierre White: Id make him something

really simple, like a roast meat andcreamed spinach.

Viet PhamCHEF AND RESTAURATEUR Salt Lake City

Dream showIts developing organically.Ive been blessed with skills, and I want to

incorporate them into my show.

Claim to fameHe beat Bobby Flay on

Iron Chef Americain Battle Ground Meatby making beef-fat ice cream.

Lead actor in the movie of his life TheChairman on Iron Chef America:He

was incredibly respectful to my family.I was so impressed.

Chris HodgsonCHEF AND RESTAURATEUR ClevelandDream show Extreme Food Makeover:

He helps people pull off food at important

events, like their weddings.

Claim to fameHe was on The Great FoodTruck Raceand is credited with bringing

food trucks to Cleveland.

Lead actor in the movie of his life

Will Ferrell: I have a comical

life. Im quirkyI always have anawkward comment.

Rodney HenryPIE SHOP OWNER AND FORMER

ROCK STAR Baltimore

Dream showThe Pie Guy:He travels toranches and orchards and makes pies, all

while showcasing local musicians.

Best cooking tipDont overwork your

piecrust. The less you touch it, the betterit will be.

Signature dishThe Baltimore Bomb:a vinegar-soaked shortbread pie with

crushed Berger Cookies and ganache

Chef LovelyCATERER North Hollywood, CA

Dream showGlam Chef : She hosts a

late-night food and talk show with celebrityguests, a DJ and cocktails.

Always in her refrigeratorSavory andsweet flavored butters, champagne,

ice cream and sparkling mineral water

Fantasy jobShed be a singer, performing

a mixture of hip-hop and pop. Im moretalented than Rihanna.

COOKING INSTRUCTOR Louisville, KYDream showMeals to Trap a Man:Sheteaches single women how to use Southern

food to get to a mans heart.

Signature dishSweet-potato biscuits with

smoked pork loin and pickled butternutsquash slaw

Always in her pantryHomemade flavoredvinegars and oils infused with lemongrass,

ginger, basil and more


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In the Know

GuyCAR


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Nothing gets Guy Fierirevved up like his collection

of great American cars.

PHOTOGRAPHS BYDAVE LAURIDSEN

Guy


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GUY FIERIS CAR COLLECTIONstarted insidea pair of old Ugg boots. It was 1996, and

the chef and his wife, Lori, had a new son,Hunter, but Guy was distracted: He was onthe prowl for a vintage Chevy Chevelle. TheChevelle was thecar when I was growing up,says Guy. So when a 71 model was for salenearby, he went to see it. I almost died, hesays. Guy had to have the carhe just didnthave $25,000 to buy it. That night, he toldLori he was going to mortgage the house,

which didnt go over well. Then, with a smirk,Guy reached into an old boot and pulled out$12,000 in cash that he had been secretlystashing, one $20 bill at a time. The nextdaywith his savings and some negotiatingskills (he threw in free meals for a year at hisrestaurant Johnny Garlics)the car washis. He didnt love the color at first. I reallydidnt want a yellow car, he says. But it grewon himso much so that he has amassed a

whole collection of yellow speedsters andtrucks. At his home in Santa Rosa, CA, heshowed us some of his favorites.

Guyhashisowncarlift!

In the Know


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2011 Chevrolet Camaro NICKNAME: SS RyderThis was the first 2011 yellow convertible Camaro

off the factory line. Its also Ryders favorite.

Even when its cold, Ryder is like, Dad, you cantput the top up! Guy says.

2007 Chevrolet Corvette NICKNAME:Big BiteAs the name suggests, Guy rewarded himself with this car right

after he landed his first cooking show on Food Network.

NE JUNE 2013

uy rewarded himself with this car right

rst cooking show on Food Network.

2011 C evro e Camaro N ME: SS Ry er

2007 C evro et orvette NICKNAME: Big Bite

HelpGuynamehiscar!

2007 Shelby Cobra NICKNAME: Live FastThis personalized all-black car was a gift from its

designer, industry icon Carroll Shelby. Guys youngestson, Ryder, wont ride in it: Its too loud!

1971 Chevrolet Chevelle NICKNAME: SS HunterThe first car in Guys collection is still his most precious:

It was my first love, he says. Ill never sell it. Ill sleepin it before I sell it. (SS stands for Super Sport.)

1976 Jeep CJ-5 NICKNAME:Devil CJAlthough this Jeep is nearly 40 years old, it has only

55,000 miles on it. It was one of Guys biggest projects:The whole thing was rebuilt from the inside out.

2006 Chevrolet Kodiak >NICKNAME: Full Bore

An extra step drops down whenGuy opens the door so he can

climb in. Hunter drove it to ahigh school dance, Guy says.

But he only has his permit, so heshows up in a huge truckand

then his mom gets out!

1969 Chevrolet Corvette NICKNAME: TBDGuy got this vintage Corvette earlier this year. He hasnt

decided what to call it yet. Have ideas? Sendthem to him at foodnetwork.com/nameguyscar.

EVERYONE SAYS YOU LOOK GOOD IN RED.

GUESS YOUR PATIO DOES TOO


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EXCLUSIVELY AT

2013 Lowes Companies, Inc. All rights reserved. Lowes, the gable

design and Never Stop Improving are trademarks of LF, LLC.Lowes.com/allenandroth

GUESS YOUR PATIO DOES, TOO.Dress the outdoors in your favorite color. Create your own custom allen + roth

patio set that perfectly matches your sense of style at Lowes.com/Patio.

1-/"


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O G O OEVENING WITH BUITONI PASTAS AND SAUC ES

Whats the difference between an ordinary night and a date night?

Its simple: your desire to make the most out of dinner at home.

BUITONI pastas and sauces deliver the right touch of extraordinary

every time you use them. Because every BUITONI product embraces

the essence of la bella vita Italiana: high-quality, all-natural

ingredients, simply prepared and artfully presented.

INGREDIENTS

1 medium eggplant, coarsely chopped (about 3 cups)

6 tablespoons olive oil

3 marjoram sprigs, leaves removed, stems discarded

1 tablespoon chopped parsley

1 clove garlic, finely chopped

jalapeo, finely chopped

1 package (9 ounces) BUITONI Refrigerated

Four Cheese Ravioli

24 tablespoons shredded pecorino or parmesan cheese

Salt and ground black pepper

FOUR CHEESE RAVIOLI WITHEGGPLANT AND MARJORAM PESTOMAKES 3 SERVINGS

DIRECTIONS

HEATlarge nonstick skillet over medium-high heat.

Add eggplant; cook, stirring frequently, for 6 to 8

minutes or until tender. Remove from skillet.

CHOP cooked eggplant until it resembles

coarse cream. Transfer back to skillet. STIR in oil,

marjoram leaves, parsley, garlic and jalapeo;

season with salt and pepper.

PREPAREpasta according to package directions.

Add to skillet with cheese and toss gently to coat.

VISITBUITONI.COMFOR MORE GREAT RECIPES

AND DINNER IDEAS. LOOK FOR BUITONI PRODUCTS

IN YOUR GROCERS REFRIGERATEDSECTION.

Four Cheese Ravioli withEggplant and Marjoram Pesto


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FunCooking

FunCooking

Wake-Up CallBreak out of yourbreakfast routine with this


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SPICY SMOKED SALMON BAGELWICHESACTIVE: 15 min l TOTAL: 15 min l SERVES: 2

fully loaded bagel.

Sriracha

hotsauceis

agreatmatchforeggs!

1 Persian cucumber, halved

lengthwise and thinly sliced

1 scallion, thinly sliced

2 teaspoons fresh lemon juice

teaspoon toasted sesame oil

Kosher salt

2 bagels, split1 tablespoon unsalted butter

4 large eggs, lightly beaten

1 ounce smoked salmon

(about 2 slices), chopped

1 ounce cream cheese,

cut into -inch pieces

1 teaspoons Sriracha

(Asian chile sauce)

1. Toss the cucumber and scallion slices in a small bowl with the

lemon juice, sesame oil and a pinch of salt.

2. Lightly toast the bagels. Meanwhile, melt the butter in a

medium saucepan over medium heat. Add the eggs and a pinch

of salt and cook, stirring, until almost set, about 2 minutes.

Stir in the salmon, cream cheese and Sriracha and cook until the

eggs are set, about 1 more minute.3. Divide the scrambled egg mixture between the bagels and

top with the cucumber salad. PHOTO:PAULSIRISALEE;FOODSTYLING:KARENEVANS.

A coffee this bold, yet smooth? Theres only one name for it.


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Go to Folgers.com to learn more about all the varieties of Black Silk.

/ The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarks

of Keurig, Incorporated, used with permission. K-Cup packs for Keurig K-Cup brewing systems.

He MadeWe asked Food Network StarwinnersJeff Mauro and Aarti Sequeira for their favorite

FunCooking

Thisflavorful

dish is inspiredby my favoriterustic Tuscan


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qbaked beans. Who makes the better dish?

JEFF MAUROSTUSCAN STOVETOPBAKED BEANSACTIVE: 25 min l TOTAL: 55 min

SERVES: 6 to 8

pound thick-cut pancetta, diced

1 medium onion, diced

1 stalk celery, diced

1 large carrot, diced

1 teaspoon dried Italian seasoning

teaspoon red pepper flakes

Kosher salt and freshly ground pepper

4 cloves garlic, minced

cup dry white wine

4 15-ounce cans great northernbeans, drained and rinsed

1 15-ounce can crushed tomatoes

2 cups low-sodium chicken broth

1 teaspoon grated lemon zest

1 tablespoon fresh lemon juice

to 1 cup shaved

parmesan cheese

Bottled balsamic glaze,

for drizzling

1. Heat a large Dutch oven over medium

heat. Add the pancetta and cook, stirring,

until crisp, about 15 minutes. Remove

with a slotted spoon. Add the onion,

celery and carrot to the drippings in the

pot; sprinkle with the Italian seasoning,

red pepper flakes, teaspoon salt and

a few grinds of pepper and cook, stirring

occasionally, until the vegetables are

soft, about 8 minutes. Add the garlic and

cook 30 more seconds.

2. Deglaze the pan with the wine,

scraping up any browned bits with a

wooden spoon. Simmer until reduced

by half, about 4 minutes. Add the

beans, tomatoes and chicken broth and

simmer until the beans are soft, about

20 minutes. Stir in the lemon zest and

juice; adjust the seasoning, if necessary.

3. Remove from the heat and stir in the

pancetta; transfer to a serving dish. Topwith the parmesan and cover to melt.

Drizzle with balsamic glaze.

Jeffssecret

weapon


soup, pastae fagioli.

She Made

I wouldhave loved thesebaked beans as

a kid. Soda inmy beans? Yes,

l !


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1. Preheat the oven to 400 . Set a medium

oven-safe pot over medium heat and add the

bacon. Cook, stirring, until most of the fat is

rendered and the bacon is crisp, about 8 minutes;

remove to paper towels with a slotted spoon to drain.

2. Add the onion, garlic and ginger to the drippings in

the pot and cook, stirring occasionally, until soft and

golden, about 5 minutes. Add the tomato paste and cook

until the color deepens, about 1 more minute.

3. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam

masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of

the bacon and gently stir so the beans dont lose their shape. Reduce the heat to

medium low and simmer until slightly thickened, about 15 minutes; season withsalt and pepper. Transfer to the oven and bake, uncovered, until thick, about

30 minutes. Let cool slightly, then top with the remaining bacon.

4 slices bacon, cut into 1-inch pieces

1 large white onion, finely diced


1 tablespoon minced peeled ginger

2 tablespoons tomato paste

2 12-ounce bottles root beer

(about 3 cups)

1 tablespoon apple cider vinegar

2 teaspoons molasses

1 tablespoon grainy mustard

Hefty pinch of red pepper flakes

teaspoon garam masala

4 15-ounce cans cannellini beans,drained and rinsed

Kosher salt and freshly ground pepper

AARTI SEQUEIRAS ROOT BEER BAKED BEANSACTIVE: 20 min l TOTAL: 1 hr 5 min l SERVES: 6 to 8

Aartissecret

weapon


ook

Telluswhichchefisthebaked

beanchampionat

foodnetwork.com/magazine.

VOTE!

please!

FOODPHOTOS:PAULSIRISALEE;FOODSTYLING:JAMIEKIMM.

FunCooking

FunCooking

Treat the family to a newtake on franks and fries.Kids Meal


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GRILLED CHICKEN DOGS WITH SWEET POTATO FRIESACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

FOR THE FRIES

cup panko breadcrumbs

1 teaspoon ground cumin

1 teaspoon paprika

1 tablespoon extra-virgin

olive oil

Kosher salt

1 large egg white

2 medium sweet potatoes,

peeled and cut into

-inch-thick sticks

FOR THE HOT DOGS

2 ears of corn, shucked

cup chopped seedless

cucumber

cup chopped orange

bell pepper

Juice of 1 lime

1 teaspoon sugar

Kosher salt

2 tablespoons chopped

fresh basil

1 tablespoon extra-virgin

olive oil

4 chicken hot dogs

2 tablespoons barbecue sauce,

plus more for dipping4 potato hot dog buns,

split and toasted

1. Make the fries: Put a baking sheet in the oven and preheat

to 425. Combine the panko, cumin, paprika, olive oil and

1 teaspoon salt in a small bowl.

2. Whisk the egg white in a medium bowl until frothy. Add

the sweet potatoes and toss until coated, then add the

panko mixture and toss. Spread the sweet potatoes on the

hot baking sheet and sprinkle with any remaining crumbs

from the bowl. Bake until the fries are tender and crisp,

about 25 minutes.

3. Meanwhile, prepare the hot dogs: Preheat a grill to medium

high. Grill the corn, turning occasionally, until slightly charred,

about 6 minutes; let cool. Cut the kernels off the cobs and

toss with the cucumber, bell pepper, lime juice, sugar and

teaspoon salt in a bowl. Stir in the basil and olive oil.

4. Grill the hot dogs, turning occasionally and brushing with

the barbecue sauce, until marked, about 5 minutes. Put thehot dogs in the buns and top with the corn mixture. Serve

with the sweet potato fries and barbecue sauce for dipping. PHOTO:PAU

LSIRISALEE;FOODSTYLING:JAMIEKIMM.


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SINCE 1867, THE RICH, SMOOTH FLAVOR

OF FILIPPO BERIOOLIVE OIL HAS BEEN A

HEALTHY ADDITION TO DELICIOUS MEALS.

SINCE 1867, THE RICH, SMOOTH FLAVOR

OF FILIPPO BERIOOLIVE OIL HAS BEEN A

HEALTHY ADDITION TO DELICIOUS MEALS.

FIL IPPOBERIO . COM

ADD EXTRA TO ORDINARY

2013 SALOV North America Corp.2013 SALOV North America Corp.

Perfect

PattiesMake your burger just the way you like it

FunCooking


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PattiesMake your burgerjust the way you like it.

STUFFED

THIN

THICK

SLIDERS

Turn the page for the how-tos.

PHOTOGRAPHS BYLEVI BROWN

Our square patties fit just right on

standard slider buns.

These come with a surprise inside:oozy melted cheese.

We modeled our thin patties afterthose at popular burger joints.

These bistro burgers weigh ahalf pound each.

FOODSTYLING:JAMIEKIMM.

SLIDERSWorking on a piece of parchment paper,

pat 1 pounds ground beef chuck into

a 6-by-8-inch rectangle. Cut into twelve

2-inch squares; refrigerate at least

20 minutes. Season with teaspoonkosher salt, and pepper to taste. Heat a

large cast-iron skillet over medium-high

heat; add 1 tablespoon butter and let melt

FunCooking


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STUFFED BURGERSGently shape 1 pounds ground beef

chuck into 4 balls. Press your thumb

halfway into each to form a well. Pack

2 tablespoonfuls of shredded cheese

into the middle of each ball. Shape the

meat around the cheese and gently

form into -inch-thick patties. Chill at

least 30 minutes. Preheat a grill to

medium high and oil the grates. Season

the patties with salt and pepper and grill5 to 6 minutes per side.

THICK BURGERSDivide 2 pounds ground beef chuck into

4 pieces. Toss each piece back and forth

between your hands to form a 1-inch-thick

patty (do not overwork). Sprinkle generously

all over with kosher salt; let sit 10 minutes

at room temperature. Preheat a grill to

medium high and oil the grates. Grill the

burgers, covered, about 6 minutes per

side, topping with cheese during the last3 minutes, if desired. Let rest 2 minutes

before serving.

heat; add 1 tablespoon butter and let melt.

Cook the patties until a crust forms, about

2 minutes per side, topping with cheese

after flipping, if desired.

THIN BURGERSLine an inverted baking sheet with parchment

paper. Season 1 pound ground beef chuck

with salt and pepper; form into 4 balls and set

on the pan. Cover the meat with parchmentand flatten with another baking sheet. Chill

1 hour. Heat a cast-iron skillet over medium-

high heat and brush with oil. Cook the patties

until a crust forms, 2 to 3 minutes per side;

continue cooking until browned, 1 more

minute per side, topping with cheese during

the last minute, if desired.


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ADVERTISEMENT

FRESH

THOUGHTS


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Patricia Bannan, M.S., R.D.,is a Los Angelesbased registered dietitian specializing in

nutrition and health communications. The author of Eat Right When Time Is Tight, Patricia

is passionate about helping children and adults implement easy steps to improve their lives.

Its time to celebrate dads, grads and the

long days of summer. With a basic plan,you can make day-to-day and celebratory

meals delicious and nutritious. You have this

wonderful mix of beautiful produce at this time

of year, says Patricia. Its the season of all these

delicious, refreshing fruits, including grapes. A

healthy summer diet starts with taking advantage of

whats fresh. What I like to do is keep it simple and

let fresh, in-season ingredients really shine through.

One of the key tools for cooking healthfully atthis time of year: the grill. You can make kebabs

with whatever meat or fish youre using, and mix it

up by pairing different fruits and vegetables with

the protein, Patricia says. The heat on the grill

caramelizes the fruit. You get the wonderful flavor

of the grill paired with this sugary caramel flavor.

Grapes from California, one of Patricias

favorite fruits, are in season now through January.

Whether theyre enjoyed as a snack or used as an

ingredient in a dish, the sweetness, flavor, texture,

and crunch of grapes really adds a lot. And theyre

so nutritious. Packed with antioxidants and other

polyphenols, grapes are a quick, easy ingredient to

add to many dishes. Theyre healthyand theyreCalifornia-grown. Added bonus: Theyre beautiful.

They make a wonderful centerpiece when laid

on the vine in the middle of a table, and theyre

beautiful when you add them to a dish.

Patricia sees Grapes from California as the

one ingredient that can change everything, for

three reasons. First, theyre flexiblethey work

in almost any summer dish. The flavor adds a

fantastic punch, as does the texture. Second, theystand alone as a healthy on-the-go snack. Third,

grapes are unifying. Everyone has a fond story of

being at a party or being with a family member

and eating grapes.

3 DELICIOUS WAYSTO SAVOR SUMMER

1Give every BBQ and picnic arefreshing boost: Bring your owndish grounded in fresh, in-seasonproduce, like Grapes from California.

2Keep a healthyand funalternative to popsicles onhand by storing grapes andslices of banana in the freezer. For arefreshing snack or dessert, skewerthem and drizzle on chocolate.

3Never leave home withoutyour Eat Right SurvivalStash, a portion-controlledhealthy snack that you can keep in

your purse, offi ce or car to stave off

hunger between meals.

To find delicious recipes and watch videos featuring

Grapes from California,visit FoodNetwork.com/Grapes.

THOUGHTS

Grapes are a food people

naturally love. Theyre portable

and they fit an on-the-golifestylenot to mention

theyre naturally delicious!

PATRICIA BANNAN, M.S., R.D.


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SCAN THIS CODE TO

GET GREAT RECIPES

WITH GRAPES.

Whether theyre in a salad or on the grill, Grapes from California adda sweet, delicious burst of flavor to your backyard barbecues. Theyresimply a fresh and easy way to eat healthy. Grab a bunch today.

FunCooking

HOMEMADE KETCHUP

Make Your Own...A Food Network Kitchens chef

makes ketchup from scratch.Have fun and experiment

with your favorite spices

to create your own


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PEACH-CURRY KETCHUPMelt tablespoon butterin a small saucepan over medium

heat. Add cup chopped peeled peaches,1 teaspoon

chopped peeled gingerand 1 teaspoons curry powder;

cook, stirring, 1 minute. Stir in 1 cup homemade ketchup

(above); simmer 5 minutes. Transfer to a blender and add

2 tablespoons water; puree until smooth.

CHIPOTLE-CUMIN KETCHUPChop 1 to 2 teaspoons chipotle chiles in adobo sauce,

then mash with the flat side of the knife. Heat 1 teaspoon

vegetable oilin a small saucepan over medium heat. Add

1 teaspoon ground cuminand stir 10 seconds, then stir in

1 cup homemade ketchup (above) and the chipotles;simmer 2 minutes. Stir in 1 teaspoon each lime juice and

honeyand thin with water, if necessary.

HOMEMADE KETCHUPACTIVE: 30 min l TOTAL: 2 hr (plus cooling)MAKES: about 5 cups

3 tablespoons vegetable oil

2 cups finely chopped onion

1 tablespoon chopped peeled

ginger


2 teaspoons mustard powder

teaspoon ground allspice

teaspoon cayenne pepper

cup tomato paste

2 28-ounce cans whole peeled

tomatoes

2 bay leaves

cup packed light brown sugar

cup apple cider vinegar1 tablespoon molasses

Kosher salt

1. Heat the vegetable oil in a large pot or Dutch oven

over medium heat. Add the onion and cook, stirring

occasionally, until soft and translucent, about 5 minutes.

Stir in the ginger, garlic, mustard powder, allspice and

cayenne and cook, stirring, 1 minute. Add the tomato

paste and cook, stirring, 1 minute, then add the whole

peeled tomatoes and scrape up any browned bits from

the bottom of the pot with a wooden spoon; remove

from the heat.

2. Puree the ketchup in batches in a blender until smooth;

return to the pot. Add the bay leaves, brown sugar, vinegar,

molasses and 4 teaspoons salt. Bring to a simmer over

medium-low heat and cook, stirring occasionally to avoid

scorching, until very thick, about 1 hour, 45 minutes.Remove the bay leaves and let the ketchup cool. Transfer

to an airtight container and refrigerate up to 2 weeks.

WARM SMOKY BACON KETCHUPCook 3 slices finely chopped baconin a small saucepan

over medium heat, stirring occasionally, until crisp, about

12 minutes. Pour off all but 1 tablespoon drippings from the

pan, then stir in 1 teaspoon smoked paprika.Stir in 1 cuphomemade ketchup(above); simmer 2 minutes. Stir in

teaspoon cider vinegarand thin with water, if necessary.

Serve warm.

to create your own

custom ketchup!

Young Sun Huh

FOODPHOTOS:PAULSIRISALEE;FOODSTYLING:JAMIEKIMM.PORTRAIT:BENGOLDSTEIN/STUDIOD.



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FOR A GREAT FINISH, START WITH FAGE TOTAL.

FAGE Total is a tr

food network magazine - june 2013

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