food_network_magazine_2013-11.pdf

Chefs’ BEST

Thanksgiving TIPS

COOK LIKE A STAR!

Tyler’s GlazedTurkey

FUNHOLIDAY

PIESBobby’s

SOURDOUGH STUFFING

FOOLPROOF

Alex’s CRANBERRY

CAKE

131

65

● Turkey● Stuffing● Gravy

Feed the family! New lasagna ideas

GreatRecipes

Easy Sides

Plus!

Thanksgiving!Happy

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COOK LIKE A STAR!

Anne’s FAVORITETURKEY

Ree’s CORNBREAD

DRESSING

Soup!Turkey

Michael’s HOME

KITCHEN

Wines for the big feast (page 72)

BestHOMEMADE

BREADSTICKSPAGE 146

● Cheddar Risotto● Slow-Cooker Chili● Chicken Stir-Fry

Easy Dinnersall month!

...and other tasty leftovers

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NOVEMBER 2013 ● FOOD NETWORK MAGAZINE 5

ContentsFood Network Magazine

Choose from great

Thanksgiving pies! See page 84.

NOV EMBER 2013

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50SidesVegetable

PHOTOGRAPHS BY JUSTIN WALKER

pg. 176

Contents

Make a cranberry cake roll with a pro!

Fun Cooking71 Ready to Roll Make an easy pull-apart

bread wreath for the big feast. 72 Which Side Are You On? See which

wine wins this Thanksgiving: white or red. 74 Mix & Match Spiced Nuts Create a

custom snack mix for your next party. 79 Victory App The new Food Network

Star champ shares a simple appetizer. 83 Can You Mash It? You can mash more

than just potatoes for the holiday meal. 86 Crazy for Cranberries Finish off your feast with one of these easy desserts. 98 Try This at Home Make a festive cake roll with Alex Guarnaschelli.

Weeknight Cooking109 Weeknight Dinners Try these quick meals on a busy night. 124 Easy Sides Round out dinner with a

simple side or two. 126 Hot Tips Snag great cooking advice from Food Network Kitchens.

In the Know 29 Hoppy Thanksgiving Guess which

groceries sell best around Turkey Day. 31 Food News Discover fun facts and

cool new products. 36 Know It All: “Everything” Seasoning

Everything bagels have launched a trend. 40 Star Kitchen Take a tour of Michael Symon’s New York City kitchen. 46 To the Letter Give a monogrammed

gift to the Thanksgiving host. 49 How America Does Thanksgiving

See if your traditions are the norm. 53 Chefs’ 50 Best Thanksgiving Tips Get advice from Iron Chef veterans. 66 Turkey Cheat Sheet Here’s a foolproof

guide for dealing with the big bird. 68 The Basic Basics Get no-fuss recipes

for your Thanksgiving staples.

10 Recipe Index12 To Your Health20 Editor’s Letter22 Calendar24 Reader Letters26 You Asked218 Good Question

6 FOOD NETWORK MAGAZINE ● NOVEMBER 2013

149

99

46

161

In the Know

149

BONUS RECIPES


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Contents

40

00

92

00000000000000000000000000000000000000

136 155

Weekend Cooking135 Lasagna Five Ways Try

these updated takes on an Italian favorite.

146 Step-by-Step: Breadsticks Make your own crispy breadsticks—it’s easy!

148 How to Make Turkey Soup Turn your leftover turkey into a delicious soup.

Thanksgiving151 Dye Job Use cranberries to tint napkins

for the holiday table. 152 Tyler’s Thanksgiving Tyler Florence shares some of his favorite recipes. 160 Big & Brined Make Anne Burrell’s ultimate bird for your feast. 164 All-Star Stuffing Try Food Network

stars’ twists on the Thanksgiving favorite. 170 Go with the Grain Serve one of these

hearty, healthful sides. 176 50 Vegetable Sides You won’t run

short on side dishes this year…or next. 184 I’ll Just Have a Sliver…. We created

11 amazing pies: Have a little of each!

On the Road 205 Pie Wars Two Cincinnati bakeries

fight for pumpkin pie bragging rights. 207 Super Market Try recipes from

New York City’s famous Chelsea Market. 214 Hot on the Trail Enjoy a new spin on

Kentucky’s classic Hot Brown sandwich. 216 Holiday Spirits Make pumpkin

cocktails from some trendy bars.

Contest 220 Name This Dish! Enter this month’s

recipe-naming contest.

Make a cocktail with pumpkin beer.

See page 216.


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SOUPS AND STEWS

APPETIZERS AND SNACKS DRINKS

Mix & Match Spiced Nuts

Hot Brown Soup Old-Fashioned Beef Stew with Mushrooms

Slow-Cooker Chili Turkey-Escarole Soup with Farfalline

Parmesan Breadsticks Savory Monkey Bread Squash Tartlets with Kale Pesto

75

214 210 112 149

147 71 80

Find Tyler Florence’s Thanksgiving menu on

page 152.

Recipe Index

Stingy Jack The Pilgrimage

216216

MEAT, POULTRY AND EGGS

FISH AND SEAFOOD

PASTA AND RISOTTO

Broccoli-Cheddar Oven Risotto

Chicken-Broccoli Stir-Fry

Four Cheese–Chicken Lasagna

Mushroom-Polenta Lasagna

Pasta with Pancetta and Lentils

Crispy Crab Cakes with Tartar Sauce

Basic Turkey

Turkey Tenders with Cranberry Ketchup

Big, Brined Herby Turkey Fig-Glazed Roast Turkey with Cornbread Stuffing

Kale-Sesame Chicken Salad

Skillet Beef Pie The Day-After-Thanksgiving Sandwich

Salmon-Apple Burgers Shrimp and Corn Chowder

208

68

114

114

161 122 155

Grits with Bacon and Beans

110

120

138

122

140

162

118

112 118

Pierogi with Curried Cabbage

Butternut Squash Burritos

120

116

Ramen with Pork Meatballs

Roasted Butternut Squash Lasagna

Sausage Meatball Lasagna

Spinach-Artichoke Rollatini

116 137 136 142

50SidesVegetable


Pork with Fennel and Potatoes

110

50 Bonus

Recipes!Page 176


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Contents

DESSERTS

Apple and Dried Fruit Lattice Pie

Cranberry Cupcakes

Pumpkin-Chocolate Chiffon Pie

Apple-Berry Cobbler Pie

Cranberry-Pear Crisp

Pumpkin-Coconut Pie

Apple-Pumpkin Galette

Cranberry-Walnut Jelly Roll

Sweet Potato Streusel Pie

Bourbon-Pecan Pie

Deep-Dish Apple Pie

Triple-Chocolate Pudding

Chocolate Tart with Rum Glaze

Peanut Butter– Chocolate Pie

White Chocolate–Cranberry Cheesecake

Cranberry Clafoutis

Pear-Walnut Chocolate Tart

192

94

192

196

94

194

202

99

200

198

198

212

196

200

92

92

194

VEGETABLES AND SIDES

STUFFING

Cranberry-Orange Sauce Grapefruit-Campari Cranberry Relish

Red Rice with Spinach and Dried Cherries

Basic Gravy Grapefruit–Poppy Seed Salad

“Miles Standish” Stuffing

Roasted Root Vegetables

Basic Green Beans

Green Bean and Pearl Onion Casserole

“Name This Dish!” Savory Muffins

Spicy Quinoa with Sweet Potatoes

Basic Mashed Potatoes

Mashed Vegetables10 Ways

Onion Soup–Style Farro

Whipped Sweet Potatoes and Bananas with Honey

Basic Stuffing Oyster Dressing Wild Mushroom–Bacon Sourdough Dressing

Cornbread Dressing

Pomegranate-Glazed Acorn Squash

Wild Rice and Basmati Pilaf with Sausage

Wilted Escarole and Red Onion

155 218

172

68 124

167

124

68

156 220

171

68

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68 166 165168

125

170 125


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To Your HealthHere’s what’s extra good for you in this month’s issue:

GOOD TO KNOW People who eat five servings of fruit and vegetables a day live an average of three years longer than those who rarely eat produce, according to a new study. Try some of the 50 great veggie sides in our booklet (page 176).

SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION

DINNERS UNDER 500 CALORIES

Try these light meals from our Weeknight Cooking section:

Chicken-Broccoli Stir-Fry page 122

CALORIES: 435

Broccoli-Cheddar Oven Risotto page 114

CALORIES: 432

Pork with Fennel and Potatoes page 110

CALORIES: 482

Shrimp and Corn Chowder page 118

CALORIES: 394

Slow-Cooker Chili page 112

CALORIES: 414

MAGAZINE ●2 FOOD NNETWORK

Gvts

D NETWORK MA

Contents

Toss them with quinoa (page 171).

Mash them with bananas (page 157).

Turn them into hash (No. 46 in our booklet, page 176).

AT THEIR PEAK Sweet potatoes are loaded with fiber, potassium and vitamin A. Here’s how to get your fill:

Aw, Nuts! We packed this issue with nuts, so you can try your favorites in a new way:

Walnuts are super high in heart-healthy omega-3 fatty acids. Try them in Spinach-Apple Salad (No. 18 in our booklet, page 176).

Almonds are one of the best sources of the antioxidant vitamin E. Try them in Green Beans with Cranberries (No. 7 in our booklet, page 176).

Pecans are full of healthful fats, which may help lower cholesterol. Try them in Cranberry-Pear Crisp (page 94).

Peanuts (technically legumes) deliver the most filling protein of the bunch. Try them in Kale-Sesame Chicken Salad (page 120).

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Contents


Star SearchFind your favorite Food Network celebs in this issue:

Enter The Best Old Family Recipe Contest!On his Cooking Channel show, My Grandmother’s Ravioli, Mo Rocca has been tasting all types of heirloom recipes, and now he’s challenging you to one-up them: Submit your best old family recipe at foodnetwork.com/familyrecipecontest, along with the story behind the dish (up to 150 words), by November 19. The winner (picked by Mo himself!) will receive a $500 gift card to foodnetworkstore.com—plus the recipe could appear in an upcoming issue.

Ree Drummond The Pioneer

Womanpgs. 168, 218

Jose Garces Iron Chef America

pg. 56

Kelsey Nixon Kelsey’s Essentials;

The Perfect 3 (both on Cooking Channel)

pg. 26

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Alton Brown Cutthroat Kitchen;

Good Eats with Alton Brown; Iron Chef America

pgs. 166, 218

Jeff Mauro Sandwich King

pg. 26

Bobby Flay Food Network Star; Iron Chef America;

Bobby Flay’s Barbecue Addiction; Worst Cooks in America;

Brunch @ Bobby’s (on Cooking Channel)

pgs. 55, 165, 218

Marcus Samuelsson Chopped

pg. 60

Tyler Florence The Great

Food Truck Racepg. 152

Anne BurrellChef Wanted

with Anne Burrell; Worst Cooks in America

pgs. 26, 160

Masaharu Morimoto Iron Chef America

pg. 64

Michael Symon Iron Chef America; Symon’s Suppers

and Cook Like an Iron Chef (both on Cooking Channel)

pgs. 40, 56

Scott Conant Chopped

pg. 58

Marc ForgioneIron Chef America

pg. 60

Marc Murphy Chopped

pg. 60

Geoffrey Zakarian Iron Chef America;

Choppedpg. 54

Ron Ben-Israel Sweet Genius

pg. 26

Alex Guarnaschelli Iron Chef America;

Chopped pgs. 26, 58, 99, 167, 218

Elizabeth Falkner Unique Sweets

(on Cooking Channel)pg. 56

Damaris Phillips Food Network Star

pg. 79

Catch Ina, Giada, Bobby

and Alton on Thanksgiving Live!,

November 23 at 12 p.m. ET.


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Editor in Chief Maile Carpenter

Creative Director Deirdre KoribanickExecutive Editor Joanna SaltzManaging Editor Maria Baugh

EditorialFood Director Liz SgroiFood Editor Erica ClarkFeatures Editor Yaran NotiSenior Editors Lisa Cericola, Lisa FreedmanSenior Associate Food Editor Ariana R. PhillipsSenior Associate Editor Allison BakerEditorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria PhillipsIntern Carly Evans

ArtArt Director Ian DohertyDeputy Art Director Marc DavilaAssociate Art Director Dorothy CuryDigital Imaging Specialist Tony Ecanosti

PhotographyPhoto Director Alice AlbertDeputy Photo Editor Kathleen E. BednarekAssociate Photo Editor Anna RossAssistant Photo Editor Casey Oto

CopyCopy Chief Paula SevenbergenResearch Editor Linda FiorellaCopy Editor David Cobb CraigAssistant Managing Editor Heather DiBeneditto

Food Network KitchensSenior Vice President, Culinary Katherine AlfordExecutive Culinary Producer Jill NovattTest Kitchen Manager Claudia SidotiRecipe Developers Andrea Albin, Bob Hoebee, Amy StevensonRecipe Developer/Nutritionist Leah Trent HopeRecipe Tester Vivian ChanDirector, Culinary Product Development Mory ThomasCulinary Writer Rupa BhattacharyaIntern Jackie Libasci

Editorial Director Ellen Levine

Food NetworkPresident Brooke Bailey JohnsonGeneral Manager, Scripps Enterprises Sergei KuharskyEditorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

Hearst Magazines DivisionPresident David CareyPresident, Marketing & Publishing Director Michael ClintonExecutive Vice President & General Manager John P. LoughlinPublishing Consultants Gilbert C. Maurer, Mark F. MillerPRINTED IN THE U.S.A.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653


Mash more than just potatoes this Thanksgiving.

See page 84.

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Vice President, Publisher and Chief Revenue OfficerVicki L. Wellington

Associate Publisher, Integrated Marketing Peggy Mansfield

General Manager Salvatore Del Giudice

Vice President, Group Consumer Marketing Director Rick Day

AdvertisingNEW YORKExecutive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463Advertising Services Manager Celeste Chun, 212-484-1442Sales Assistants Ashley Wells-Wood, Danielle ManziMIDWESTAdvertising Director Amy Mehlbaum, 312-984-5117Sarah Lenert, Account Director, 314-475-5439 Hillary Morse, Account Manager, 312-251-5352 Allison Winters, Account Manager, 312-251-5342 Keely Dahlen, Sales Assistant, 312-251-5367SOUTHEASTKelly Peterson, Director, 770-641-1578 Diane Cohan, Assistant, 770-641-1578DETROITSarah Lenert, Account Director, 314-475-5439LOS ANGELESLeighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Assistant, 310-664-2821TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn WisdomPACIFIC NORTHWESTPoppy Media Meghan Tuohey, 415-990-2825FLORIDA, MEXICO AND THE CARIBBEANMaria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086TRAVEL DIRECTORMcDonnell Media, Inc. 888-410-5220 Erin McDonnellNEW ENGLAND Jackie Bodner, 212-484-1462HAWAIILola A. Cohen, Account Manager, 808-282-1322

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MarketingAssociate Director, Integrated Marketing Amy S. LaneExecutive Director, Events and Partnerships Julie MahoneyDirector, Marketing Research Moira SmithSenior Managers, Integrated Marketing Amanda Thornquist, Audrey White, Courtney WladykaCorporate Research Manager Emma Chapman

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Public RelationsExecutive Director of Public Relations Mimi Crume SterlingPublic Relations Manager Lacey Drucker

Published by Hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019President & Chief Executive Officer Steven R. SwartzChairman Executive Vice Chairman William R. Hearst III Frank A. Bennack, Jr.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653

Food Network Magazine and the Food Network Magazine logo 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.

Associate Publisher Wendy Nanus

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Editor’s Letter

There’s a reason you always see a whole turkey on our cover and not a plate of turkey and sides: A proper plate of Thanksgiving food is a mess. I mean this in the best possible way. It’s supposed to be a mess—piles and piles of food crammed together in no particular order, with cranberry sauce bleeding all over the bottom and gravy dripping all over the top. I could be mistaken, but I would guess that anyone who takes great care to arrange a Thanksgiving plate doesn’t truly love digging into it.

Of course, we worry about how all of the food looks in this magazine, and as you’ll see on page 184, we hire food stylists who can make a pie like nobody’s business. In real life, my crusts look like my 4-year-old made them. No one cares. Not even a little. In fact, most years the pies in our house end up getting hacked apart into unrecognizable pieces anyway because my dad

orders “a sliver of everything!” and then everyone else says, “Good idea, I’ll have a sliver of everything, too!” And once three or four different pie slices are thrown together and we toss on the whipped cream, our dessert plates look as sloppy as our dinner ones did. It’s the way the meal should end, really.

Years ago, when my family lived in Alexandria, LA, some new neighbors were walking by and stopped to meet us. My mom told them she was so sorry, she would have loved to invite them in for some pie but she had just dropped it on the floor. “What kind of pie was it?” the guy asked. When she told him it was pecan, he said, “Do you still have it?” My mom liked him instantly, and they all ate the overturned pie. Mary Jean and Bill Keenan, wherever you are, Happy Thanksgiving. We’ll be thinking of you when we eat our pie this year. It will be a mess, as always.

Maile CarpenterEditor in Chief

An ugly pie still tastes good!

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Make sliders and watch football with friends: Shred leftover turkey and serve with barbecue sauce

and slaw on mini potato rolls.

It’s the first night of Hanukkah! Try a twist on classic latkes: Go to foodnetwork

.com/sweet potatolatkes.

November

Food Network aired its first show 20 years ago today! Tweet

your favorite Food Network memory at @FoodNetwork.

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Turn back your clock and spend the extra hour making bread for Thanksgiving. Go to foodnetwork .com/tdaybread for bake-and-freeze recipes.

Stale bread works best for stuffing, so buy a fresh loaf, cube it and leave it in a paper bag for the next few days.

It’s Election Day! Bring brownie bites to your local bake sale: Cut brownies into 1-inch squares; sandwich with jam and drizzle with melted chocolate.

Have a light breakfast before the big feast: Mix Greek yogurt with pumpkin pie spice and chopped pecans; drizzle with honey.

Serve breakfast for dinner tonight: Stir diced ham and shredded cheddar into waffle batter; cook in a waffle iron and top with syrup and parsley.

End the week with a fun fall cocktail: Add a shot of whiskey to hot apple cider; top with whipped cream and caramel sauce.

Set up a baked potato bar for a midweek meal.

Raid the fridge for toppings. (Bonus: You’ll make room for

your turkey at the same time!)

Stash leftover Halloween candy bars in the freezer:

You can chop them up and add to baked goods all year.

Celebrate the Day of the Dead with Mexican hot chocolate: Add a pinch each of cinnamon, nutmeg and cayenne to your usual mix.

Make a healthful afternoon snack: Pull off Brussels sprout leaves, toss with olive oil and bake at 350˚ until browned, 10 minutes. Season with salt.

7

Try a different veggie side every night this week (see the booklet

on page 176). Let your family vote on what makes the Thanksgiving menu!

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Reader Letters

We Hear You...A few thoughts from our readers this month. Keep the letters coming!

I was looking for dinner inspiration when the September 2013 issue showed up in my mailbox. The cover photo looked so good, I just had to make the recipe [“Mix & Match Pesto”]. A half hour later, I was serving basil-cilantro pesto with walnuts, parmesan and sun-dried tomatoes on pappardelle. Thanks for bailing me out again—awesome!

Marianne GrashoffTwinsburg, OH

Giada De Laurentiis’ advice about getting her daughter to eat a wide variety of foods is superb [“You Asked,” September 2013]. We do the same and feed our children little bits of whatever we are having. They are also included in weekly menu planning, grocery shopping and preparing food. Thank you, Giada, for setting a wonderful example.

Ilene LefkowitzRockaway, NJ

Skinless, boneless chicken breasts are a staple in my weeknight dinners, so I was excited about your “50 Chicken Dinners” booklet [September 2013]. I am always looking for different ways to serve chicken—now I have 50 at my fingertips! This insert is coming out of the magazine and into my recipe book.

Amanda KingChesterfield, VA

I turned right to the popcorn cupcake after seeing it on the September 2013

cover [“Saluting the Kernel”]. I was incredibly disappointed that the

recipe calls for a boxed mix. I’m used to finding recipes from

scratch in Food Network Magazine. I prefer to cook

that way so I know exactly what my family is eating.

Lura MullerMcDonough, GA

I got excited when I saw the kids insert in my September 2013 issue. I’m the mother of a 2-year-old who is very picky, so it’s hard to make something that we will all eat. I would love to see more kids sections in future issues.

Marie PhillipsHartford City, IN

My 2-year-old daughter loves to help me bake, so we made the Mix & Match Whoopie Pies from the

kids insert in your September 2013 issue. Please keep the fun kids recipes coming!

Gillian JuleWoodstock, NY

I had to try Bobby Flay’s Grilled Spice-Rubbed Shrimp “Niçoise” Salad as soon as I saw it [“Serious Salads,” September 2013]. I harvested all the vegetables right out of my own garden. What a fantastic salad—the flavor combinations were incredible! This recipe will be gracing our table for many summers to come.

Sharon BjarnasonMerritt, British Columbia

My daughter, who is a vegan, saw your Giant Ice Cream Sandwich [“Piece of Cake!” September 2013] and fell in love with it, so I set off to make it for her 12th birthday party. I made vegan brownies and used vanilla soy ice cream—it was a huge hit! Thank you for your creative take on food and for making recipes that everyone can enjoy. You have no idea how happy this made my daughter.

Dollis PetersSan Diego

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I shrieked when I saw the feature about Hanson’s new beer, Mmmhops [Food News, September 2013]. What a treat to see my favorite magazine talk about my favorite band—it’s the best of both worlds. If anyone can get me to like beer, it’s them!

Laura SantanaRancho Cucamonga, CA

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MAKE CASSOULET

ON A TUESDAY

When you have a KitchenAid® kitchen, you’re surrounded by stainless sous chefs. Your refrigerator keeps ingredients fresher longer, your oven and cooktop roast evenly and simmer accurately, and your dishwasher overpowers even the stickiest, sauciest messes. So take out the pork sausage, the pork shoulder, the pancetta, the Great Northern beans and last week’s duck confi t, and take on the French legend whenever inspiration strikes. Because when your ambition and your kitchen have no limits, there’s so much more to make.

Find more information and culinary inspiration at kitchenaid.com


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Letters


Cut butter into

small cubes for

easy softening.

You Asked...Food Network stars answer your burning questions.

Anne, what is the difference between gnocchi and gnudi?

Leah Snyder Sacramento, CA

All gnudi are gnocchi, but not all gnocchi are gnudi. Gnocchi is a blanket word for dumplings, while gnudi are always ricotta dumplings. The term gnudi means nude: They’re like ricotta filling without the pasta on top—they’re missing their clothes!

—Anne Burrell

Alex, how firm should risotto be? I suppose it’s a matter of taste, but traditionally what’s the rule?

Alicia Keenon Port Orange, FL

I say make it how you like to eat it! For years I worked in a French restaurant where risotto was served very firm. Then I worked in another restaurant where it was soupy and practically poured onto the plate. Because risotto firms up as it cools, I make it looser and enjoy the consistency as it changes from bite to bite.

—Alex Guarnaschelli

Jeff, when throwing a party, which type of sandwiches work best for a crowd?

Tessa Coleman Clint via Facebook

Braised meat, such as pork shoulder made in a slow cooker, is extremely easy. (Find a basic recipe at foodnetwork .com/pulledpork.) Keep the meat warm and put out slider buns, toppings and condiments. That way, whenever your guests get hungry, they can just build sandwiches to order.

—Jeff Mauro

Kelsey, many of the recipes I have call for softened butter. What’s the best way to soften butter without it becoming a runny mess?

Sharlyn Balderrama Oak Hills, CA

I’ve found the quickest way to soften butter without melting it is by cutting it into small cubes spread out over a cutting board—the smaller pieces soften much more quickly!

—Kelsey Nixon

Ron, does all frosting need to be refrigerated after use?

Hillary Rosenthal Overland Park, KS

Yes, if it contains eggs and/or cream. Fruit curds made with egg yolks and whipped cream are particularly susceptible to spoilage. Buttercream made with egg whites—ideally pasteurized ones—is safer and can stay out for a few hours as long as the room is cool. So-called American buttercream, a mix of powdered sugar and butter or shortening, can be left out at room temperature, but I think this buttercream is gritty and cloyingly sweet.

—Ron Ben-Israel

Have a question for a

Food Network star?

Write to us at

foodnetwork.com/

magazine.

The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine. B

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YOU’LL GET A FEAST OF

SEASONED EXPERTISE

AND THE TOOLS TO

BRING IT ALL TO LIFE.

SO STRESS A LITTLE

LESS AND ENJOY MORE

TIME AT THE TABLE.

FOOD NETWORK

KOHL’SAND

THANKSGIVING,

WHEN YOU INVITE

TO THE TABLE THIS

Let’s cook better. Together.

THE TIPS. THE TRICKS. THE TOOLS.

KOHLS.COM/FOODNETWORKJoin the conversation #CookWithKohls


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With 2x points on tickets and dinner, date night’s off to a great start.

The standard variable APR for purchases is 12.99%, 17.99% or 22.99%, based on creditworthiness, standard variable APR for cash advances is 25.24%. The variable Penalty APR is up to 29.99% and may be applied if you make a late payment or make a payment that is returned. The annual fee is $0. 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 — either $10 or 5% of the amount of each cash advance, whichever is greater. Balance transfer fee — either $5 or 3% of the amount of each transfer, whichever is greater. New cardmembers only. Subject to credit approval. Additional limitations, terms and conditions apply. You will be given further information when you apply.© 2013 Citibank, N.A. Citi, Citi with Arc Design, ThankYou and Citi ThankYou are registered service marks of Citigroup Inc.

Whether you’re doing dinner and a show or lunch and a ballgame, the Citi ThankYou® Preferred Card now offers 2 points for each dollar spent on both dining out and entertainment — at no annual fee.

To apply, go to citi.com/thankyoucards or visit your local branch.


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See what’s trending at supermarkets. Then, pick up the perfect hostess gift

and get 50 Thanksgiving dinner tips.

Hoppy ThanksgivingPop quiz: What are the top five grocery items sold during the week of Thanksgiving, excluding turkey?

The obvious—milk, eggs and butter—are top sellers year-round, including Thanksgiving week, but we were surprised that beer came in fifth across the country, beating out canned pumpkin and cranberry sauce. The fourth most popular item? That depends on which side of the country you’re on: East Coasters buy

record amounts of cream cheese, while those in the West are big on packaged fried onions. SOURCE: WILLARD BISHOP


In the KnowPHOTOGRAPH BY KANG KIM

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4G LTE network.

and now

AT&T. The nation’s

1.866.MOBILITY ATT.COM/network Visit a Store

Speed claim based on comparison of national carriers’ average 4G LTE download speeds for Android™ and Windows smartphones and iPhone 5. Reliability claim based on data transfer completion rates on nationwide 4G LTE networks. Limited 4G LTE availability in select markets. LTE is a trademark of ETSI. 4G speeds not available everywhere. ©2013 AT&T Intellectual Property. Service provided by AT&T Mobility. All rights reserved. AT&T and the AT&T logo are trademarks of AT&T Intellectual Property.


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In the Know

Food newsFREE PERKSIf you’re looking for a way to pay it forward this time of year, take a cue from our neighbors up north: There’s an odd trend in Canada of paying for hundreds of coffees so that everyone behind you gets a free one. Different customers did this six times in one week earlier this year at Tim Hortons doughnut shops; one person prepaid for 800 cups!

YOU SHOULD SAY WHY YOU’RE THANKFUL BEFORE THANKSGIVING DINNER. ACCORDING TO A RECENT STUDY, PEOPLE WHO PERFORMED A SHORT RITUAL BEFORE A MEAL SAID THEIR FOOD WAS MORE FLAVORFUL THAN THOSE WHO DIDN’T.

SOURCE: PSYCHOLOGICAL SCIENCE

HALF-BAKED LAWIt seems almost un-American to stop someone from baking apple pie, but that’s what happened when Atlantic City resident Sally Ball tried to enter her mom’s recipe in the American Pie Council’s National Pie Championships this year. Ball couldn’t compete because an old New Jersey law considers cooking competitions to be illegal gambling (the entry fee is equal to placing a bet). Jersey lawmakers heard about Ball’s plight, and the General Assembly voted to change the law in May. Now it’s in the state Senate’s hands, and if all goes well, new legislation could be in place by the end of the year—maybe even in time for New Jersey folks to enter holiday bake-offs. “I’ll be there when Governor Christie signs the law,” Ball says, “and I’ll give him some apple pie.”

Last Thanksgiving was the most Instagrammed day ever:Users posted 226 photos per second at 12:40 p.m. and more than 10 million photos total.


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In the Know

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A BEAR WALKS INTO A BAR…All jokes aside, animals have been showing up in some unusual spots.

A 300-pound bear strolled into a Colorado bar late one night over the summer. He entered through the front door, moseyed around and left. It wasn’t until staffers watched surveillance footage the next day that they noticed.

Almost daily, a sweet-toothed squirrel sneaks into a drugstore in Smithfield, NC, to steal a candy bar. He takes anything that contains peanut butter (see footage of him making off with a Butterfinger at wral.com). As of press time, he remains at large.

A pygmy goat named Shirley was stolen from a small zoo earlier this year and abandoned at a bar in Butte, MT. Workers from an animal shelter picked her up, and four days later Shirley was safely returned to her home.

TURKEY TROUBLEDon’t tell your kids this, but we hear that the animators behind the new movie Free Birds—about two turkeys who go back in time to try to change the original

Thanksgiving menu—actually chowed down on turkey sandwiches while they were making the film. Supervising animator Rich McKain said he and his team spent time at a turkey farm to create the movie’s lovable characters, but “every once in a while, people would say, ‘Dude, I really want a turkey sandwich right now,’ ” McKain says. If you do take your kids to see the flick, be prepared for some Thanksgiving backlash: The turkeys in the movie suggest that we all just eat pizza on the big day.

WE ARE INDEED POWERLESS AROUND CHOCOLATE: During a recent study, people in a chocolate-scented bookstore were almost six times more likely to buy a food-related book or a romance novel compared with shoppers in regular-smelling stores.

SOURCE: JOURNAL OF ENVIRONMENTAL PSYCHOLOGY

The Scarpetta Cookbook ($35, Houghton Mifflin Harcourt) Chopped judge and Scarpetta chef-owner Scott Conant offers up lots of how-tos (like cold smoking) and great recipes.

The Four & Twenty Blackbirds Pie Book ($30, Grand Central Life & Style) Sisters Emily and Melissa Elsen, third-generation pie makers, share the recipes that made their pies famous in Brooklyn.

The Gramercy Tavern Cookbook ($50, Clarkson Potter) Restaurateur Danny Meyer’s Gramercy Tavern is a perennial favorite; the book is full of seasonal hits like seafood chowder with squash for fall.

The Grand Central Oyster Bar & Restaurant Cookbook ($35, Stewart, Tabori & Chang) Try recipes from the original menu of the 100-year-old eatery, including oyster pan roast.

Roberta’s: A Cookbook ($35, Clarkson Potter) Chefs behind Brooklyn’s popular hipster hangout reveal the secrets to their wood-fired-oven pizzas and other rustic fare.

Daniel: My French Cuisine ($60, Grand Central Life & Style) Legendary chef Daniel Boulud dishes out recipes from his namesake restaurant, plus some favorites from home.

BIG APPETITESEat your way through New York City this fall without leaving home: Some big-name restaurants are releasing new cookbooks.


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Photo by Jade Albert

Learn more at

autismspeaks.org/signsSome signs to look for:

No big smiles or other joyfulexpressions by 6 months

No babbling by12 months

No words by16 months

© 2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.WorldMags.netWorldMags.net

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Chocolate BEYOND COMPARE

Learn more aboutTASTING WITH ALL FIVE SENSES and

CHOCOLATE BEYOND COMPAREat LINDT.COM

The Master Chocolatiers at Lindt have perfected the art of creating the

finest chocolate, which requires great skill and passion. For more than

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Share your love and appreciation for the finest chocolate, and delight someone special, by giving the gift of Lindt. With exquisite combinations of gourmet truffles and delectable filled pralines, elegantly displayed in beautiful gift boxes, the Lindt Gift Box Collection is sure to be a gift your friends will remember.

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MASTERING THE A R T O F R E F I N E M E N T

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Learn more at LINDT.COM

CHOCOL ATE B EYOND COMPARE


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+

+

+

+


In the Know

Sprinkle it on…

=

PRETZELSSnack Factory

Everything Pretzel Crisps

$3 for a 7.2-ounce bag; at grocery

stores

Know It All:“Everything” Seasoning

Everything bagels have been around for decades, but now “everything” is everywhere. Restaurants are using the iconic seed-and-seasoning mix in sushi, hot dogs, even macaroons, and stores are stocking all sorts of everything-flavored foods. The origin of “everything” is unclear: Two men (one of them Mario Batali’s longtime partner Joe Bastianich) claim they invented the mix while working at New York City bagel shops around 1980, saying the idea came from the hodgepodge of toppings that fell off the bagels. But a third man says he was already making everything bagels in a Williamsville, NY, factory in the late 1970s. With the recent trend, we’re guessing they all wish they’d patented the idea.

1 tablespoonsesame seeds

1 tablespoonpoppy seeds

1 tablespoon dried minced garlic

1 tablespoondried minced onion

MAKE YOUR OWN

1½ teaspoonskosher salt

CRACKERSKitchen Table Bakers

Everything Parmesan Crisps$5 for a 3-ounce

container; kitchentablebakers.com

COOKIESDowntown Cookie Co.

Everything Cookies $10 for four;

downtown cookieco.com

ICE CREAM TOPPING

Jeni’s Everything Bagel Gravel$19 for three

6-ounce bags; jenis.com

PASTASfoglini

Everything Bagel Fusilli

$8 for a 16-ounce bag;

sfoglini.com

“EVERYTHING” EVERYTHING

America’s favorite

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CHOCOL ATE B EYOND COMPARE

LINDOR Smooth, melting, luscious.

When you break its shell, LINDOR starts to melt and so

will you. Created with passion and love for chocolate by the Master Chocolatiers at Lindt.

Learn more at LINDT.COM

M AS T E R ING I R R E S I ST I B LY S MOO TH


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Star KitchenIn his New York City kitchen, Michael Symon has created a home away from home.

Iron Chef Michael Symon is like the Goldilocks of New York City real estate: It took three tries before he and his wife, Liz, found a kitchen that was just right. Although the Symons still consider Cleveland home, Michael’s busy schedule called for a place on the East Coast. Over the past three years, they moved into three different apartments, finally landing in this one. “Liz and I are used to bigger kitchens, coming from Cleveland,” Michael says. “But this one has everything I need.” Michael loves his big island, separate pantry, espresso nook and above all his butcher station, where he can prep big holiday meals. “I love roasting large-format meats, and it’s great to have a place set up just for butchering,” he says. He also loves cooking for a crowd at home because it’s so unlike cooking at his 12 restaurants. “At a restaurant, everything is per person on an individual plate,” he says. “Here, I can cook family style. With friends coming over, it’s the easiest way.”

His-and-her knivesMichael calls these Liz’s knives—he is so serious about butchering that he keeps his own set at his butcher station.

PHOTOGRAPHS BY JIM FRANCO


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Camouflaged fridgeThe refrigerator has the same wood doors as the cabinets, which eliminates one of Michael’s least favorite things: kitschy magnets. “Liz likes to hang things up,” he says. “But I don’t like lots of stuff around, so this keeps the clutter to a minimum.”

In the Know

Turn the page to get Michael’s look.

This espresso machine feeds Michael’s habit:

He drinks 12 shots per day!

Spice selectionMichael grinds his own spices, including coriander seed and toasted cumin, and he keeps three types of sea salt on hand: red Hawaiian, Cyprus flake and black lava.


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Knives stay out of the way (but within easy reach) on this magnetic knife holder.

$167, Global; williams-sonoma.com

Get the LookPick up some of Michael’s finds for your own kitchen.

Michael loves his butcher station!

Michael’s Satellite Bowl folds into a cylinder for easy storage. $40/small, $50/large; momastore.org

Michael’s Satefolds into a cylieasy storage. $$50/large; mom

In the Know


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When he’s entertaining, Michael serves cheese

and salami on his Spanish olive tray. $112 to $158, Europe2You; gracioushome.com

Michael’s twine holder is no

longer available, but you can

show off paper towels in

a similarly fun red rooster paper towel holder. $22;

surlatable.com

This Talavera pig, hand-painted in Mexico, is similar to Michael’s

Mexican piggy bank. $78; directfrommexico.com

Liz’s Marilyn Monroe kitchen cutting board doubles as a trivet. $20, Joseph Joseph;

bedbathandbeyond.com

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The stand-out design and performance of the new Samsung

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will please the eyes as much as the palette.

Satisfy your appetite for stylish design.


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ADVERTISEMENT

For more ideas on stylish kitchen entertaining and design, visit FACEBOOK.COM/SAMSUNGHOMEAPPLIANCESUSA

ON DESIGN My personal design style is open, clean and airy. Stainless steel appliances help complete this look in the kitchen by giving the space a modern feel.

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ON HOLIDAY BAKINGBeing able to customize and adapt my fridge is so important to me. If you can flip up a shelf or move shelving around you can easily slide in a cake while keeping the frosting intact—and that makes me happy!

Samsung makes storage fl exible with the Convertible French Door Refrigerator. Slide-in or fl ip-up shelves quickly create extra storage space.

ON ENTERTAININGWhen entertaining for the holidays, my go-to meal is anything roasted. The Samsung Flex Duo Range makes cooking more effi cient—when roasting meats at a high temperature, you can also be roasting vegetables at a low temperature—all at the same time.

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ON SIGNATURE COCKTAILS Sangria is my signature holiday drink. It’s simple to make—you just combine wine, cranberry juice, pineapple/orange concentrate, sparkling water, simple syrup and fruit slices.

Samsung makes hosting easy with the Samsung 4-Door Sparkling Water Refrigerator, which dispenses still or sparkling water straight from the door!

Watch Julie share more of her personal tips for stylish design and entertaining.

“When I look for new

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for innovation and

effi ciency—whatever

can help me in the

kitchen is great. It’s

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Everything happens in

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people together.”

—JULIE CHIOU WAMPLER

TableForTwoBlog.com

JULIE WAMPLER, founder of TableForTwoBlog.com, dishes on her design, style and the rules she lives by in her kitchen.

D R E A M K I T C H E N :

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Red Letter Plate$48 for 5-inch plate;

johnderian.com

Watermelon Letter Mug $14; rockscissorpaper.com

Stamped Tile Drink Coaster$13; cafepress.com

Alphabet Bag$26, Rob Ryan for Alphabet

Bags; alphabetbags.com

Metal Letter Hook$10; ironaccents.com

Monogram Paper Napkins$8 for 20; cwonder.com

Initially Yours Mug*$16; rosannainc.com

Laser-Etched Flag Board $36; aheirloom.com

Alphabet Napkin Ring$12; beehivestyle.com

Hand Towel$20, Samantha Grace Designs;

wayfair.com

In the Know

To the LetterPick up a fun monogrammed hostess gift: Almost every item here comes in the whole alphabet.

Ceramic Letter Dish$8; tenereze.com

* Initially Yours Mug not available in Q, U, X and Z. Monogram Coaster not available in Q, U, X, Y and Z.

Glass Decanter with Wooden Stopper

$60; overstock.com

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Monogram Glass Plate$12 for 5-inch plate;

cwonder.com

Monogrammed Glass Ice Bucket $70; williams-sonoma.com

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THANKSGIVINGThousands of readers told us about their holiday meal. How does yours compare?

How America does

AMERICA LIKES A

TURKEY:

91%ROASTED

6%FRIED

3%GRILLED

7AVERAGE NUMBER

OF DISHES SERVED

WITH THE TURKEY 25%

APPLE PIE22%PECAN PIE

53%PUMPKIN PIE

PREFER LIGHT MEAT

PREFER DARK MEAT

Most home cooks get up between 6 and 7 a.m. to start cooking. (Six percent wake up around 4 a.m.!)

TO BRINE OR NOT TO BRINE?

30% YES 70% NO

66%

34%

DINNER IS SERVEDFAMILY STYLE AT THE TABLE 58%BUFFET STYLE 42%

The favorite Thanksgiving food, hands down:

STUFFING

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In the Know

Nine readers said they

serve their Thanksgiving

meal at 10 a.m.!

AVERAGE GUEST COUNT

SEVENTY-TWO PERCENT of people make their mashed potatoes LUMP-FREE.

Stuffing IN THE BIRD: 28%OUTSIDE THE BIRD: 72%

eat dinner with the TV on. 31%

MAKE THEIR STUFFING THE SAME WAY EVERY YEAR.

67

35%

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EAT AT

53% turn them into a sandwich or other creation

%

eat leftovers as they are

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In the Know


50Tips

CHEFS’

THANKSGIVINGBest

Cooking Thanksgiving dinner is a little like competing on Iron Chef: You make a lot of food in a short amount of time, and there’s

always a tough critic or two at the table. We turned to seven reigning Iron Chefs—and dozens of past competitors—for some holiday advice.


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Go to your butcher weeks in advance and order a fresh turkey instead of buying a frozen one. The difference in taste is incredible.Jesse SchenkerRecette, New York City

Depending on how many guests you have,

it may be a good idea to buy

a cooked turkey. There are a lot of great barbecue joints that have turkeys ready to go, requiring only a worry-free reheat.Tim LoveLonesome Dove Western Bistro, Fort Worth, TX

I always use bourbon in my brines. Most bourbons have smoky, woody notes, which give a turkey fantastic flavor.Rob FeenieCactus Club Cafe, Vancouver

I feel like I’ve failed as a chef when there are no leftovers, so every year I cook a larger turkey, make a little more stuffing and make sure there is a lot of gravy.Michelle BernsteinMichy’s, Miami

Make it all from scratch—from the gravy to the

cranberry sauce to the stuffing. Your dinner will be tastier and even more memorable.Michael PsilakisMP Taverna, New York City

s,

Make sure all of your side dishes are done the day before. That’s right, you heard it here: They all should be done. There is no reason to stress about cooking the big meal!

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Start three days out with dicing your onions, garlic, carrots and celery. Keep them in Ziploc bags or in airtight containers.Michael CimarustiProvidence, Los Angeles

fantastic flavor.Rob FeenieCactus Club Cafe, Vancouve

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Don’t get sucked into ingredient ego. You don’t need to source

every last ingredient direct from the farm.Andrew CarmelliniThe Dutch, New York City

Have lots and lots of homemade chicken or turkey stock (or really good prepared stock) on hand. I use stock to baste the turkey and make gravy. And I use more than most people would deem necessary to make sure my bread stuffing is very moist.

Rub the interior of the turkey with

concentrated chicken base (such as Knorr) or a homemade chicken-stock reduction and butter.Adam Perry LangCookbook author

IRON CHEFBobby Flay

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I like to spread a mixture of breadcrumbs, fresh herbs and pork fat under the skin of the bird, particularly under the skin of the breasts. The pork fat keeps the breasts moist and adds flavor.Fabio TrabocchiFiola, Washington, D.C.

Cut the bird into 10 to 12 pieces and do a chicken-fried turkey (a riff on an eight-piece fast-food chicken order). Your guests can have their

favorite cut, and you’ll bring some playfulness to the meal.Mike LataFig, Charleston, SC

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Create a delicious holiday aroma throughout your home by boiling a pot of water with orange rind, cinnamon sticks, whole star anise and whole cloves.Ian KittichaiEmber Room, New York City

Serve a couple of dishes that you know how to make just in case you mess up the turkey. That way, you will still have something good to eat. Jon ShookAnimal, Los Angeles

NONOONOVOVOVEOVEVOVEOOVEOV MBMBMBERMBERMB RRM R 2220222 13 ● FOOD NETWORK MAGAZINE 55

he Th pork fat eeps the kereasts moist br

and adds anflavor.Fabio TrabocchiFiola, Washington, D.C.

Create a delicious holiday aroma throughout your home by boiling a pot of water with orange rind,home by boiling a pot of water with orange rindcinnamon sticks, whole star anise and whole cloves.Ian KittichaiEmber Room, New York Cityke

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Have lots anddddlots of homemade

For easier carving, remove the wishbone before roasting. Stash it in the roasting tray so it will cook; you can still make a wish.Brad FarmerieSaxon + Parole, New York City

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Before you roast the bird, insert several metal skewers into each turkey thigh. They direct heat to the thighs more efficiently, and the faster the thighs cook, the less time the breast has to dry out. Alex Stupak, Empellón Cocina, New York City

Use your oven space wisely: Make dishes like mashed potatoes ahead and heat them in a double boiler to save room in the oven for things that need to crisp, like stuffing.

I put half a cup of coffee beans in the cavity of the turkey. It creates great depth of flavor.Tom DouglasDahlia Lounge, Seattle

IRON CHEFJose Garces

Don’t be too cool for a meat thermometer.

Serve your favorite spirit shaken with cranberry juice, lime juice and a splash of orange liqueur to cover the cranberry part of the tradition.Elizabeth FalknerCorvo Bianco, New York City

IRON CHEFMichaelSymon

I always have fun, upbeat music playing as people enter the house. Then during dinner we switch gears to piano or jazz to allow for more conversation. Susan FenigerBorder Grill, Los Angeles

Use your oven space

cover the cranberry part of the tradition.Elizabeth FalknerCorvo Bianco, New York City

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Leave your turkey unwrapped in the refrigerator overnight. You’ll get crispier skin when you cook it.Laurent TourondelArlington Club, New York City

Leave your turkey

I put half a cup of coffee beans in the cavity of

In the Know

Don’t be too cool

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NATURE CLEANS OUR AIR

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1/5of carbon emissions?

Sixty years ago, The Nature Conservancy’s first act was conserving a forest in New York. Today, we help people all over the world to protect the life-giving services their forests provide.

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One of my favorite dishes to make is mashed potatoes with La Serena cheese (a Spanish sheep’s milk cheese). The cheese makes the potatoes so creamy.José AndrésMinibar, Washington, D.C.

I like to have a few bottles of white wine and champagne open along with several flavored liqueurs so people can create their own drinks.John BeshAugust, New Orleans

I always prefer two smaller birds to one big one. I find a large bird so much more difficult to deal with—from fitting it into my oven to carving it.

IRON CHEFAlex Guarnaschelli

Incorporate some games into the day! Whether it’s a backyard touch football game or a beanbag toss, have a few things going on so people aren’t crowding the kitchen.Richard BlaisThe Spence, Atlanta

A crown roast of lamb is one of my favorite Thanksgiving feasts. The lamb is rich and decadent for a fall celebration.Kelly Liken, Restaurant Kelly Liken, Vail, CO

f vorite

Aug

For me, Thanksgiving is the beginning of the season to be jolly, so I always make eggnog spiked with cognac or rum. Mary Sue MillikenBorder Grill, Los Angeles

Although I love the idea of a picturesque whole turkey sitting in the middle of the dining table, I have yet to master cooking it that way. Instead, I like to break down the turkey: I braise the legs slowly and separately roast the breasts. This way, I know everything will be perfectly cooked.Scott ConantScarpetta, New York City

For me, Thanksksgig viingng iiiss hhthththee bbeginnnining of the season to be jolly, soso II aalwlwayayss mmake eggnog spiked with cognac or rum. Mary Sue MillikenBorder Grill, Los Angeles

In the Know

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Only a man with uncompromising standardscould have crafted an olive oil with such exceptional flavor. Let Filippo Berio’s passionfor excellence inspire you to create deliciousmeals for your family and friends.

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For big groups, don’t be afraid to use place cards. Strategic seating allows for better conversation by placing the extroverts in the right spot. No one wants to be stuck at the boring end of the table.Spike MendelsohnGood Stuff Eatery, Washington, D.C.

I like to shave root vegetables and make

a light and refreshing salad to offset the richness of the turkey and stuffing.Chris CosentinoIncanto, San Francisco

If you’ve never had a fried turkey, try it. It’s delicious.

IRON CHEFMarcForgione

Don’t try to serve the entire meal hot—you usually don’t have enough space or burners. One of my favorite dishes is a green bean salad that you can serve at room temperature.Marc MurphyLandmarc, New York City

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In the Know

Chris CosentinoIncanto, San Francisco

Serve your meal in cast-iron pans or other heavy-duty cookware to keep

things warm.Paul Virant

Perennial Virant, Chicago

As my Thanksgiving crowd grew, I started doing the meal as a buffet. I put the food out in the kitchen and people walk through and take what they want. They gather in different areas to eat and mingle, and it’s so much fun. Marc VetriVetri, Philadelphia

Create a different experience for your guests by incorporating food from other cultures into the meal. I grew up in Sweden, so I add lingonberries to my cranberry sauce.Marcus SamuelssonRed Rooster, New York City

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You don’t need to know which superherouses a shield to protect your family with Iris.®

With Iris, it doesn’t take a brainiac to custom-design and control a smart home security system like one. To see how the Iris Safe & Secure system can give you incredible powers to watch over and protect your family, visit Lowes.com/Iris.

* Discount availability and amounts may vary by jurisdiction. ©2013 Lowe’s Companies, Inc. All rights reserved. Lowe’s, the gable design, Iris and the Iris logo are trademarks of LF, LLC.

Available at


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My favorite gadget for Thanksgiving is a mini blowtorch. I pass it around for do-it-yourself brûlée on the individual pumpkin crème brûlées I make. People love playing with fire. Judy JooPlayboy Club, London

Drink rosé with turkey.Gale GandCookbook author

If you’re making a salad as part of the meal, serve it during the main course instead of as a starter. It helps with digestion.Joey CampanaroThe Little Owl, New York City

Serve cranberry sauce in hollowed-out apples to add some color to your dinner table.Wolfgang PuckSpago, Beverly Hills

My favorite side dish is Brussels sprouts. Fry them in oil, and instead of adding salt, add a little soy sauce and citrus. It’s the best way to cut the grease.Gavin KaysenCafé Boulud, New York City

Plan ahead for leftovers. Organize and empty your refrigerator before the feast starts so you don’t waste time trying to jam in the leftovers after the meal. Have plenty of tin foil and containers on hand.Vitaly PaleyImperial, Portland, OR

Serve cranberry sauce in hollowed-out

It’s always fun to have one main dish that isn’t typically served at Thanksgiving, like a whole fish.Dale Talde, Talde, Brooklyn

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In the Know

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SMOOTHNESS, SHARPNESS AND HARD TO DESCRIBENESS.

THE IRRESISTIBLY DISTINCTIVE TASTE OF CRACKER BARREL:

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With cream added for extra smoothness and a unique aging process for bold sharpness, Cracker Barrel Extra Sharp is not

only incredibly tasty, but also incredibly hard to describe.

You have to taste it to understand it.


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Always have a cleanup plan. One thing that’ll make it go a lot quicker: Don’t use your sink. Fill a big bucket or plastic bin with soapy water, and when plates come back let them soak in there. That makes the end-of-the-night job a whole lot easier and keeps your sink from overflowing.Amanda CohenDirt Candy, New York City

Make your own hand roll sushi with your family.

IRON CHEFMasaharuMorimoto

I pulse leftover dark turkey meat in a food processor and mix it with diced baked sweet potatoes and stuffing. I pan-fry it until crisp to make a hash and serve it with a fried egg.Seamus MullenTertulia, New York City

Catch Iron Chef Thanksgiving: Past & Present, November 10 at

10 p.m. ET.

Every Thanksgiving, I order a classic cheesecakefrom Junior’s in Brooklyn. I know everything is supposed to be homemade during the holidays, but I figure, why not have the best?David MyersHinoki & The Bird, Los Angeles

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In the Know

Buy white Chinese-food takeout boxes and fill them with the leftovers for guests to take home.Art SmithArt and Soul, Washington, D.C.

Make a list of all the things for which you are thankful. Anita LoAnnisa, New York City

Instead of pumpkin pie, try making pumpkin ice cream.Jehangir MehtaGraffiti, New York City

akeout boxesvers for

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© Procter & Gamble Inc., 2013 ORAL-14647

SOMETIMES STARSDON’T JUST ALIGN,THEY COLLIDE.

The ultimate combination ofCrest Clean & Scope Fresh creates chemistry.

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Save this page: It’s everything you need to know about the big bird.

Turkey Cheat SheetIn the Know

Buying● Plan on 1 to 1½ pounds turkey per person. ● Buy a fresh or frozen bird: Choose from self-basting, natural, free-range, kosher or organic.

Thawing● Set an unwrapped frozen turkey on a rimmed baking sheet and thaw in the fridge; allow 24 hours per 5 pounds. ● To thaw the same day, submerge the wrapped bird in a cooler of cold water for 30 minutes per pound, changing the water every 30 minutes.

Brining● Use ¾ cup kosher salt for every gallon of water needed to cover the bird. Refrigerate the turkey in the brine for at least 8 hours. ● Flavor the brine with 1 to 2 cups juice, beer or spirits, if desired. You can also add herbs and spices. ● Don’t brine kosher or self-basting turkeys.

Prepping● If you brined your turkey, rinse it inside and out with cold water.● Remove the giblets and neck. ● Set the bird breast-side up on a rack in a roasting pan and pat the skin dry with paper towels. For extra-crisp skin, refrigerate the turkey, uncovered, overnight. ● Tie the legs together with twine, tuck in the wings and let the turkey stand for 30 minutes at room temperature before roasting.

Roasting● Plan on about 20 minutes per pound (find recipes on pages 68, 155 and 161). Tent with foil if the skin gets too brown.● Check for doneness with a meat thermometer: The thigh meat and stuffing (if used) should register 165 . ● Let rest for 30 minutes before carving.

Carving

1. Slice through the skin between the leg and body on one side; pull the leg away from the body, then cut through the joint to remove the leg.

2. Separate the drumstick from the thigh: Locate the joint in the middle of the leg and cut through it.

3. Working on the same side, pull the wing away from the body and cut through the joint to remove. Remove the leg and wing on the other side.

4. Remove each side of breast meat by slicing downward along the breastbone, following the curve of the ribs.

5. Place each breast on the board skin-side up and slice against the grain.

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Just in case you need the simplest version of a Thanksgiving staple or two…The Basic Basics

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TURKEYRemove the neck and giblets from your turkey; pat dry, then let stand at room temperature, 30 minutes.

Preheat the oven to 325 . Season the turkey inside and out with salt and pepper. Fill the cavity with

chopped onions, carrots, apples and herbs, then tie the legs together with twine. Place breast-side up in

a roasting pan and brush with melted butter. Tent with foil and roast 2 hours for a 10-to-12-pound turkey;

add an extra 15 minutes per pound for larger birds. Uncover, brush with more butter and increase the heat

to 425 ; roast until the thigh meat registers 165 , about 1 more hour. Let rest 30 minutes before carving.

GRAVYPour the turkey drippings into a bowl. Add a splash of chicken broth to the roasting pan and scrape up

any browned bits; add to the bowl, then freeze the drippings until the fat hardens on top. (Alternatively,

use a degreasing cup.) Spoon ½ cup of the fat into a saucepan. Add ½ cup flour; cook over medium heat,

stirring, until golden, 4 minutes. Slowly whisk in 8 cups hot chicken broth; bring to a boil, then reduce

to a simmer. Discard any remaining fat from the drippings; add the drippings to the saucepan. Simmer,

whisking, until thick, 10 minutes. Season with salt and pepper. Strain to remove lumps, if needed.

MASHED POTATOES Put 2 pounds whole unpeeled russet potatoes in a large saucepan and cover with cold

water; season generously with salt. Bring to a simmer (do not boil) and cook until the

potatoes are tender, about 45 minutes. Drain, then peel and return to the pan; add 1 cup

hot milk and ½ to 1 stick room-temperature butter. Mash with a potato masher or fork

(do not use a food processor). Season with salt and pepper.

GREEN BEANSMelt 4 tablespoons butter in a large skillet over medium-high heat. Add 4 to 6 thinly

sliced garlic cloves; cook, stirring, about 2 minutes. Add 2½ pounds trimmed green beans and a few pinches each of salt and sugar; cook 2 minutes. Add ½ cup water, cover

and cook until tender, about 6 minutes, then uncover and boil until the water evaporates,

1 more minute. Season with salt and pepper; toss with chopped pecans.

STUFFING Preheat the oven to 375 . Melt 1 stick butter in a large skillet over medium heat. Add

2 cups each diced onions and celery, 2 chopped apples and 1 tablespoon each minced

sage and thyme; season with salt and pepper and cook 5 minutes. Add 3 cups chicken broth and bring to a simmer. Whisk 2 eggs with ¼ cup chopped parsley in a large bowl;

add 16 cups cubed stale country white bread, then pour in the vegetable-broth mixture

and toss. Transfer to a buttered 3-quart baking dish and dot with more butter. Cover and

bake 30 minutes, then uncover and bake until golden, 20 more minutes.

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68 FOOD NETNETWORKWORK MAGMAGAZINAZINEE ● NOVENOVEMBERMBER 20120133

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whisking, until thick, 10 minutes. Season with salt and

In the Know Turn to our 75-recipe Thanksgiving

section on page 151to

start planning your feast.

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�alnut-�rusted�eef �enderloin

�umpkin �ecan �ie

� For more Alex recipes and tips,visit http://www.fi shernuts.com/alex

©2013 John B. Sanfi lippo & Son, Inc.Fisher® is a registered trademark of John B. Sanfi lippo & Son, Inc.Like us on Facebook®

Stand It Up. Scoop It Up.

Zip It Up.

See Every Ingredient Count

ADVERTISEMENTADVERTISEMENT


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PREP TIME10 minutes

COOK TIME35–40 minutes

YIELD4 servings

INGREDIENTS1 cup Fisher® Walnuts, chopped

½ cup lightly toasted breadcrumbs1/3 cup extra-virgin olive oil

2 medium cloves garlic, grated

1 tbsp. lemon zest

1 tsp. chopped fresh rosemary

¼ tsp. kosher salt

1 beef tenderloin*, trimmed, about 4 lbs.

*You can also substitute beef round top (roast beef ) for the tenderloin

• STANDS Up for Easy Use and Storage

• SCOOP Nuts Right From the Bag and

Into Your Recipe

• ZIP Up the Bag to Lock In the Flavor

and Crunch

“I always like to serve something elegant for the holidays. Steak is such a crowd-pleaser—especially this souped-up version topped with a tasty walnut crust.”— Alex Guarnaschelli

“This is a classic pumpkin pie with simple twists. The pecans provide richness and a great depth of fl avor. The crunchy texture naturally complements the sweetness of the spiced pumpkin fi lling.”— Alex Guarnaschelli

PREP TIME10 minutes

COOK TIME40 minutes

YIELD8 servings

INGREDIENTS1¾ cups Fisher® Pecan Halves, lightly toasted

1½ tsp. cinnamon

1 can (15 oz.) solid-pack pumpkin

1 cup sour cream

1 cup granulated sugar, divided

½ tsp. kosher salt

2 large eggs

1 large egg yolk

½ tsp. ground allspice

½ tsp. ground nutmeg

1 9-inch frozen deep-dish pie shell

DIRECTIONS1. Preheat the oven to 400°.

2. Combine nuts, breadcrumbs, olive oil,

garlic, zest, rosemary and salt in

a medium bowl. Place tenderloin

on a roasting pan. Tuck under

small end to allow for more even

cooking. Press topping fi rmly onto

top and sides of tenderloin. Roast

for 35 to 40 minutes or until internal

temperature reaches 135° on a meat

thermometer for medium. Remove

from oven and let rest 10 minutes

before slicing.

DIRECTIONS1. Preheat the oven to 350°. Chop ½ cup

pecans; combine with cinnamon in a

small bowl, set aside.

2. Whisk pumpkin, sour cream, sugar,

salt, eggs, egg yolk, allspice and

nutmeg in a medium bowl.

3. Sprinkle pecan and cinnamon mixture

onto the pie shell. Pour the fi lling on

top of the nuts and place the pie in the

center of the oven to bake. Bake until the

top browns lightly and pie is set, 55 to

60 minutes. Pie will be fairly solid when

gently shaken by the edges of the pie tin.

Top with the remaining pecans.

To Add a Fresh Twist to

Your Recipes, Think

1. Cranberry sauce with a tiny grate of orange zest and a handful of toasted almonds stirred in the last minute puts a simple but tasty twist on a “staple” Thanksgiving side dish.

2. Thicken that Thanksgiving gravy with some ground nuts instead of fl our. Simply blend a little of the gravy with ground walnuts until smooth and whisk it back in. No lumps!

3. Instead of making a nut crust, make a nut stuffi ng. Core an apple or pear down the center, chop it up and mix with chopped dried fruit and nuts. Fill the turkey cavity with the stuffi ng. Roast with some apple cider and cinnamon sticks. The leftovers taste great on French toast or pancakes for breakfast.

4. Stir together melted semisweet chocolate and a handful of chopped pecans or walnuts. Add a pinch of cinnamon and roll into bite-size candies. It’s an easy way to have something diff erent than a pie or cookies (and something gluten free!) for the holidays.

� ALEX GUARNASCHELLI’S �

“Cooking With Nuts” Tips1

2

3

4


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un Cooking


PHOTOGRAPH BY KANG KIM

Make savory monkey bread. Then, design your own spiced nuts

and bake a great cranberry dessert.

Ready to RollInstead of passing the bread basket on Thanksgiving, serve this fun pull-apart loaf: Brush a tube pan with olive oil and put four or five toppings in small bowls (we used shredded cheddar, paprika, and chopped dill, parsley and almonds). Form refrigerated breadstick dough into small balls (you’ll need three 11-ounce tubes), then roll each ball in a topping. Arrange the balls in the pan, drizzling with olive oil between layers. Drizzle with more olive oil and bake at 350 until golden, 35 to 40 minutes. Let cool 10 minutes in the pan before serving.

You can assemble the bread in the

morning: Just cover with plastic wrap and refrigerate. Uncover and bake while your

turkey rests.

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Which aresideFun

Cooking

White Wine41%

King Estate Signature Pinot Gris

2011, $17

Simi Sonoma County Chardonnay

2012, $18

Navarro Vineyards Gewürztraminer

2011, $20

Geyser Peak Sauvignon Blanc

2012, $12

Kendall-Jackson Vintner’s Reserve

Chardonnay 2011, $15

Bonny Doon Ca’ del Solo Muscat

2009, $16

Domaine Ste. Michelle Brut NV, $11

Hogue Cellars Riesling 2012, $11

Charles Smith Kung Fu Girl Riesling

2012, $12

Wente Vineyards Riva Ranch Chardonnay

2012, $20 WIN

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LA

SS

: C

HA

RL

ES

MA

ST

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S.

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RU

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.


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Red Wine59%

you on? We polled readers to settle a big Thanksgiving debate: white wine or red?

Shinn Estate Vineyards Red NV, $17

Gruet Rosé NV, $17

Qupé Central Coast Syrah 2011, $18

A to Z Pinot Noir 2011, $20

Kenwood Vineyards Sonoma County

Zinfandel 2010, $14

Rancho Zabaco Heritage Vines

Zinfandel 2011, $15

Chalone Vineyard Monterey County

Pinot Noir 2011, $15

Beaulieu Vineyard Coastal Estates

Cabernet Sauvignon 2011, $11

Sterling Vineyards Vintner’s Collection

Cabernet Sauvignon 2010, $10

Entwine Merlot 2010, $13

An all-American holiday calls for American wine.

These bottles pair well with the feast—

and they’re all from the U.S.!


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SPICED NUTS

Mix & Match

PHOTOGRAPH BY CHARLES MASTERS

Make a few batches for holiday snacking.

ASIAN SESAME–SPICED ALMONDS AND PEANUTS WITH OYSTER CRACKERS

CINNAMON SUGAR–SPICED WALNUTS AND PISTACHIOS WITH DRIED CRANBERRIES

CHIPOTLE-SPICED CASHEWS AND PECANS WITH PRETZELS

Fun Cooking


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CHOOSE YOUR NUTSMeasure out 4 cups of raw unsalted nuts in any combination; set aside.

BAKE THE NUTSPreheat the oven to 350˚ and brush a rimmed baking sheet lightly with vegetable oil. Whisk 1 large egg white in a large bowl

until frothy. Add the nuts and any mix-ins. Sprinkle with the prepared spice blend and toss to coat. Spread the nut mixture evenly

on the baking sheet and bake, stirring occasionally, until golden brown, 15 to 20 minutes; let cool on the baking sheet.

PICK YOUR MIX-INSMeasure out 1½ cups total (choose 1 or 2, or skip this step).

SELECT A FLAVORPrepare your choice of spice blend in a small bowl; set aside.

PAPRIKA-THYMEMix 1½ teaspoons kosher

salt, 3 tablespoons sugar,

1½ teaspoons each

paprika and minced

thyme, ¾ teaspoon

mustard powder and

¼ teaspoon each

cinnamon and pepper.

CHIPOTLEMix 1½ teaspoons

kosher salt, 1 tablespoon

sugar, 2 to 3 teaspoons

chipotle chile powder,

1 teaspoon each ground

cumin and coriander,

1 teaspoon grated lime

zest and ¼ teaspoon

granulated garlic.

ASIAN SESAMEMix 1½ teaspoons

kosher salt, 2 tablespoons

sesame seeds, 2 teaspoons

soy sauce, 1 tablespoon

sesame oil, 1½ teaspoons

grated ginger and

1 teaspoon each red pepper

flakes and Chinese

five-spice powder.

CINNAMON SUGARMix 1½ teaspoons kosher

salt, 6 tablespoons sugar,

1½ teaspoons cinnamon,

½ teaspoon each ground

ginger and allspice, and

¼ teaspoon each ground

cloves and nutmeg.

GARLIC-HERBMix 1 teaspoon each

kosher salt and

granulated garlic,

1 tablespoon each

minced rosemary,

sage and thyme, and

½ teaspoon pepper.

Mini pretzels Rice or corn

cereal squares

Oyster crackersPotato chipsCorn nuts

ADD MORE MIX-INSAdd up to 1 cup total to the nut mixture (choose 1 or 2, or skip this step); toss to combine.

Peanuts Almonds Cashews Walnuts Pecans Pistachios Macadamia nuts Hazelnuts

● Raisins ● Dried cranberries ● Banana chips ● Dried pineapple, chopped

● Bacon, cooked and crumbled ● Dried chiles, crumbled (up to ¼ cup) ● Popcorn● Coconut flakes, toasted


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Fun Cooking

Victory AppNewly crowned Food Network Star winner

Damaris Phillips dishes out a simple Thanksgiving appetizer.

Most seasons, the front-runners on Food Network Star stand out from the get-go. But this year, Damaris Phillips took America by surprise, outlasting contestants with much more polish and experience. Her goofiness made her seem out of her league at first, but she thinks being a dark horse helped her win. “No one thought I was big competition,” she says. “It gave me a chance to be myself.” Or maybe this was just meant to be: Damaris enrolled in culinary school years ago because of the

show. “I was watching Food Network Star, and I thought, ‘I could do that.’” After graduating, she became an instructor before she got her break and won a spot as a finalist on the show. Those who have tasted her food aren’t surprised by the outcome: She impressed all of the judges with her “modern Southern” dishes. And she impressed us with her smart, easy Thanksgiving appetizer: squash tartlets with kale pesto, inspired by her mother’s garden. Turn the page for the recipe.

Catch Damaris’ new show

Sundays starting October 27 at 10:30 a.m. ET.


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❛❛


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SQUASH TARTLETS WITH KALE PESTOACTIVE: 20 min l TOTAL: 40 min

MAKES: 30 tartlets

½ small kabocha squash,

peeled, seeded and diced

(about 2 cups)

3 cloves garlic, unpeeled

1 tablespoon coconut oil

Kosh er salt and freshly ground

pepper

3 tablespoons pecans

2 cups loosely packed baby kale

(or chopped regular kale)

¼ cup extra-virgin olive oil

30 frozen mini phyllo shells,

thawed

Grat ed gruyère or comté cheese, for

topping

1. Preheat the oven to 400 .

Toss the squash and garlic with the

coconut oil on a rimmed baking

sheet and sprinkle with ¼ teaspoon

each salt and pepper. Roast, tossing

halfway through, until the

squash is tender and

golden brown, about

15 minutes.

2. Make the pesto:

Peel the roasted

garlic. Sprinkle with

a pinch of salt and

mash with the flat side

of a chef’s knife to make a

paste; transfer to a food processor.

Add the pecans and pulse until

finely ground. Add the kale and

¼ teaspoon salt and pulse until

chopped. With the motor running,

gradually add the olive oil and

puree until smooth. (The pesto can

be made a day ahead; cover and

refrigerate until ready to assemble.)

3. Arrange the phyllo shells on

a baking sheet. Add about

1 teaspoon pesto to each, then add

1 or 2 pieces of squash and sprinkle

with cheese. Bake until the cheese

melts, about 5 minutes. Serve warm.

Kabocha is always my squash of choice: It’s sweet and creamy and pairs well with kale.”

— Damaris Phillips

Fun Cooking

See what a whole

kabocha squash looks like on

page 83.


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100% puresour cream, nothing else added

Discover our

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Fun Cooking

PHOTOGRAPHS BY SAM KAPLAN

Potatoes aren’t the only vegetables that make a great mash. Try one of these instead....

Can you

it?MASH

CauliflowerButternut squash Celery root Turnips

Parsnips Carrots

Kabocha squash Rutabagas Kohlrabi Beets

Carrots

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BUTTERNUT SQUASH Halve 1 large unpeeled butternut squash

(about 3 pounds) and cut into thick wedges,

discarding the seeds. Toss with olive oil and

roast at 400 until soft, 35 to 45 minutes.

Remove the skin. Puree the squash with

3 tablespoons butter; season with salt. Warm

a few tablespoons of maple syrup with a pinch

of cayenne pepper; drizzle over the mash.

BEETSCombine 2½ pounds

whole unpeeled beets and

1 large unpeeled russet

potato in a pot; cover with

cold water. Bring to a boil

and cook until soft, about

45 minutes; drain. Peel the

beets and potato and puree

with 3 tablespoons butter; season with salt. Top with

horseradish sauce.

CELERY ROOT Peel and roughly chop 3 pounds celery root. Place in a pot and cover with equal parts

milk and water (about 2½ cups each); add

a pinch of salt. Bring to a simmer and cook

until soft, 20 to 25 minutes; drain. Puree with

⅓ cup heavy cream and 2 tablespoons butter. Season with salt, then add 2 tablespoons whole-grain mustard and pulse to combine.

RUTABAGASPeel and roughly chop

3 pounds rutabagas. Place

in a pot and cover with

equal parts milk and water

(about 2½ cups each); add

a pinch of salt. Bring to a

simmer and cook until soft,

20 to 25 minutes; drain.

Puree with ½ cup heavy cream and 2 tablespoons butter. Cook a few sliced garlic cloves and some

fresh rosemary in olive oil;drizzle over the mash.

KOHLRABI Peel and quarter

2 pounds kohlrabi. Cook

in boiling salted water until

soft, about 30 minutes;

drain. Puree with

2 tablespoons each heavy cream and butter; season with salt and

pepper. Drizzle with

olive oil and top with

chopped parsley.


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CAULIFLOWERChop off the florets from 1 large head

cauliflower and place them in a steamer

basket set in a pot filled with 1 inch boiling

water. Cover and steam until soft, about

20 minutes. Puree the cauliflower with

3 tablespoons butter, a pinch of nutmeg, and salt to taste. Fry sage leaves in a few

tablespoons butter; pour over the mash.

PARSNIPSPeel and roughly chop

2 pounds parsnips. Cook in boiling salted

water until soft, about

20 minutes; drain. Puree

with 3 tablespoons butter; season with salt and

pepper. Sprinkle with

grated parmesan.

TURNIPS Peel and roughly chop

3 pounds turnips. Place

in a pot and cover with

equal parts milk and water

(about 2½ cups each); add

a pinch of salt. Bring to a

simmer and cook until soft,

20 to 25 minutes; drain.

Puree with ¼ cup heavy cream and 2 tablespoons

butter. Season with salt

and top with crumbled

cooked bacon.

Fun Cooking

KABOCHA SQUASHPeel and roughly chop 1 large kabocha squash (about

3 pounds), discarding the

seeds. Cook in boiling salted

water until soft, about

20 minutes; reserve ½ cup

of the cooking liquid, then

drain. Puree the squash and

the reserved liquid with

¼ cup heavy cream; season

with salt and pepper. Top with toasted pepitas.

Use a food processor or

immersion blender to puree these

veggies—they’re too fibrous for a

potato masher.

CARROTSPeel and roughly chop 2 pounds carrots. Cook in boiling salted water until soft,

about 20 minutes; drain. Puree with

3 tablespoons olive oil; season with salt and pepper. Warm 1 tablespoon olive oil

with 1 teaspoon each grated ginger and

orange zest; drizzle over the mash.


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Dress up your Thanksgiving spread with one of these easy sweet-tart desserts.

C AR YZ F RO


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PHOTOGRAPHS BY CHARLES MASTERS


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Fun Cooking

White Chocolate–CranberryCHEESECAKE

NOVEMBER 2013 ● FOOD NETWORK MAGAZINE 87WorldMags.netWorldMags.net

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Fun Cooking

CranberryCLAFOUTIS

88 FOOD NETWORK MAGAZINE ● NOVEMBER 2013 WorldMags.netWorldMags.net

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CranberryCUPCAKES


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Cranberry-Pear CRISP

Fun Cooking


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Fun Cooking

WHITE CHOCOLATE– CRANBERRY CHEESECAKEACTIVE: 1 hr l TOTAL: 3 hr 40 min (plus overnight chilling) l SERVES: 8 to 10

FOR THE CRUST

18 whole graham crackers,

finely crushed (about

2 cups crumbs)

2 tablespoons sugar

Pinch of freshly grated nutmeg

Pinch of salt

5 tablespoons unsalted

butter, melted and slightly

cooled

FOR THE FILLING

4 ounces white chocolate,

chopped, plus shaved

chocolate for topping

4 8-ounce packages

cream cheese, at room

temperature

1 cup sour cream

1 cup plus 2 tablespoons

sugar

4 large eggs

2 tablespoons cornstarch

1 teaspoon vanilla extract

Pinch of salt

FOR THE COMPOTE

1 1-pound bag cranberries

(thawed and drained

if frozen)

1 cup sugar

1 teaspoon grated

orange zest

2 tablespoons fresh

orange juice

CRANBERRY CLAFOUTISACTIVE: 25 min l TOTAL: 1½ hr l SERVES: 6 to 8

3 large eggs plus 3 egg yolks

1 cup turbinado sugar

2 cups half-and-half

½ cup all-purpose flour

3 tablespoons Grand Marnier

or other orange-flavored

brandy

1½ teaspoons vanilla extract

Pinch of salt

Unsa lted butter, for the

baking dish

2½ cups fresh or frozen

cranberries, halved

Conf ectioners’ sugar, for dusting

1. Make the crust: Set racks in the lower

third and middle of the oven; preheat to 350 .

Mix the graham cracker crumbs, sugar, nutmeg and salt in a

bowl. Add the melted butter and mix with your hands until

combined. Press into the bottom and 1 inch up the side of a

9-inch springform pan. Freeze until ready to fill.

2. Make the filling: Bring 1 inch of water to a boil in a small

pot; remove from the heat. Put the white chocolate in a

medium heatproof bowl and set over the pot (do not let the

bowl touch the water); stir until melted, about 4 minutes.

Remove the bowl from the pot and set aside.

3. Beat the cream cheese, sour cream and sugar in a large

bowl with a mixer on medium-high speed until light and

fluffy, about 7 minutes. Beat in the eggs, one at a time, then

add the cornstarch and beat 2 minutes. Beat in the melted

white chocolate, vanilla and salt until combined.

4. Fill a roasting pan halfway with water and set on the lower

oven rack. Pour the filling into the prepared crust and set on

the middle oven rack. Bake until the edge is set but the center

still jiggles slightly, 1 hour, 10 minutes. Turn off the oven and let

the cheesecake sit in the oven, 30 minutes. Transfer to a rack

to cool completely. Cover and refrigerate 8 hours or overnight.

5. Make the compote: Spread the cranberries on a rimmed

baking sheet, sprinkle with ⅓ cup sugar and set aside until

they release some of their juices, about 1 hour. Meanwhile,

combine the remaining ⅔ cup sugar, the orange zest and

juice, and ¾ cup water in a medium saucepan. Bring to a boil,

stirring, then reduce the heat to medium low and simmer until

thick enough to coat the back of a spoon, about 10 minutes.

6. Drain the cranberries and add them to the saucepan. Cook,

stirring, until they begin to burst, about 7 minutes. Transfer

the compote to a bowl and refrigerate until completely cool.

7. Before serving, run a hot knife around the edge of the

cheesecake, then remove the springform ring. Top with the

cranberry compote and shaved white chocolate.

1. Combine the eggs, egg yolks, ½ cup turbinado sugar, the

half-and-half, flour, Grand Marnier, vanilla and salt in a blender.

Pulse until the sugar has dissolved and the batter is smooth,

about 1 minute. Let sit at room temperature, 30 minutes.

2. Meanwhile, position a rack in the upper third of the oven

and preheat to 425 . Butter the bottom and side of an 11-inch

ceramic tart pan or pie plate and set on a baking sheet. Toss the

cranberries with 5 tablespoons turbinado sugar in a small bowl;

spread in the bottom of the prepared tart pan. Bake until the

mixture starts to caramelize, about 20 minutes. Remove from

the oven and reduce the temperature to 375 .

3. Carefully pour 1 cup of the prepared batter into the hot pan

and let sit 5 minutes, then pour in the remaining batter. Sprinkle

the remaining 3 tablespoons turbinado sugar on top. Bake until

puffed and almost set, about 30 minutes. Transfer to a rack and

let cool 20 minutes. Dust with confectioners’ sugar.


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Hark! The Salty Almond Singsthe salted almond truffle

G E T T H E I N S I D E S T O R Y ( A N D T H E P E R F E C T G I F T ) A T W W W.G O D I VA .C O M / T R U F F L E S

one of 36 delightfully rich and deliciously complex truffles in the signature gift box

every truffle tells a story ™


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FOR THE CUPCAKES

1½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

¼ teaspoon baking soda

⅛ to ¼ teaspoon freshly grated

nutmeg

6 tablespoons unsalted butter,

at room temperature

¾ cup granulated sugar

1 large egg, at room

temperature


½ cup sour cream

½ cup canned whole-berry

cranberry sauce

FOR THE FROSTING

2 sticks unsalted butter, at

room temperature

3 cups confectioners’ sugar

¼ cup canned whole-berry

cranberry sauce

½ teaspoon vanilla extract

Pinch of salt

Dried cranberries, for

topping

CRANBERRY CUPCAKESACTIVE: 1 hr l TOTAL: 1½ hr l MAKES: 12 cupcakes

CRANBERRY-PEAR CRISPACTIVE: 20 min l TOTAL: 1 hr l SERVES: 6 to 8

1 pound cranberries (thawed

if frozen)

1 cup dried cranberries

1½ cups sugar

2 teaspoons vanilla extract

3 firm pears (such as Bosc),

peeled and cut into ½-inch

pieces

½ teaspoon ground cinnamon

Pinch of ground allspice

1 cup plus 2 tablespoons

all-purpose flour

1 cup pecans, chopped

¼ cup old-fashioned rolled oats

¼ teaspoon salt

1 stick unsalted butter, melted

1. Preheat the oven to 375 .

Combine the fresh and dried

cranberries in a large bowl.

Add 1 cup sugar, 3 tablespoons

water and the vanilla and toss to coat.

Lightly smash with a potato masher

or fork to burst some of the cranberries. Add the pears,

cinnamon, allspice and 2 tablespoons flour and toss to coat.

Transfer to a 3-quart baking dish.

2. Make the topping: Mix the remaining 1 cup flour, the

pecans, oats, the remaining ½ cup sugar and the salt in

a medium bowl, then stir in the melted butter. Use your

fingers to pinch the topping into small clumps and sprinkle

it over the fruit.

3. Bake until the fruit is bubbling and the topping is golden

brown, about 40 minutes. Serve warm or at room temperature.

1. Make the cupcakes: Preheat

the oven to 350˚ and line a 12-cup

muffin pan with paper liners. Whisk

the flour, baking powder, salt, baking

soda and nutmeg in a medium bowl.

2. Beat the butter and granulated sugar in a large bowl

with a mixer on medium speed until creamy, about

2 minutes. Add the egg and vanilla and beat until fluffy,

about 3 more minutes. Reduce the speed to low; add the

flour mixture and beat until just incorporated, about

1 minute. Add the sour cream and beat until light and

fluffy, about 2 more minutes.

3. Divide the batter among the muffin cups. Bake until a

toothpick inserted into the center comes out clean, about

22 minutes. Let sit until cool enough to handle, then

gently press the back of a small spoon into the center

of each cupcake to make an indentation. Fill each

indentation with a few teaspoons of cranberry sauce.

Remove the cupcakes to a rack to cool completely.

4. Meanwhile, make the frosting: Beat the butter and

1 cup confectioners’ sugar in a large bowl with a mixer

on medium speed until combined, about

2 minutes. Reduce the mixer speed

to medium low; gradually add the

remaining 2 cups confectioners’

sugar and beat until fluffy, about

2 minutes. Increase the speed to

medium high; beat in the cranberry

sauce, vanilla and salt until

combined. Spread the frosting on the

cupcakes and top with dried cranberries.

Turn to page 98 for Alex Guarnaschelli’s cranberry jelly roll!

We used canned cranberry

sauce for these cupcakes, but you

can also use the homemade

compote on page 92.

Fun Cooking


New Del Monte® Seasoned Vegetables

©2013 Del Monte Corporation. All Rights Reserved.

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Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.

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ADVERTISEMENT

Patricia Bannan, M.S., R.D., is a Los Angeles–based 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.

FRESH THOUGHTS

3 TIPS FOR A HEALTHIER HOLIDAY SEASON

Safeguard your environment: Food and treats are everywhere at this time of year. Keep delicious, nutritious foods like Grapes from California readily available for times you want to indulge in something sweet.

Make time for exercise: Maintaining your regular exercise routine will help you decrease stress and keep your weight in check.

Make time for sleep:The holidays can be very stressful. When you’re tired, you’re more likely to be irritable, distracted, spacey—and hungry. T

he holiday season is almost here,

and with it comes a fl urry of

celebrations featuring incredible

food. Because of the abundance of

sweet treats at this time of year, it

can be all too easy to overindulge. Here, Patricia

lays out a simple plan for eating well without

sacrifi cing the celebratory activities and delicious

foods that are a part of every holiday get-together,

most especially the one that starts it all off:

Thanksgiving.

MAKE A PARTY PLAN “Parties are synonymous with the holidays,”

Patricia says. “Often this means buffets. One tip

I always rely on for these occasions: Don’t start

by grabbing food. Look at the whole buffet and

make a plan to serve yourself the food that’s

most important to you. Get something you

can really enjoy, and take a portion size that’s

reasonable. Then load your plate with fresh

fruits and vegetables to balance it out.”

The best way to ensure delicious, nutritious

options at a party: Offer to bring a dish. “Bring

something that’s on the healthier side, like a

fruit and vegetable tray. Fill half your plate from

it. This will help keep your energy up and your

weight in check.”

REFRESH YOUR THANKSGIVING MENUSet the tone for a healthy holiday season by

kicking it off with a Thanksgiving meal that

includes plenty of seasonal fruits and vegetables.

Patricia loads them into both her side and main

dishes. Grapes from California, especially, play

an important role in Patricia’s menu. “They are

the one ingredient that can change everything.

I add them to my turkey stuffing and vegetable

dishes. They’re a great complement in a

cranberry relish. And I love to create desserts

around them—grapes make the perfect sweet

treat dipped in chocolate!”

“They’re a fruit that unifies and beautifies.

Thanksgiving is about bringing family together.

Putting grapes on the table does exactly that

because they’re perfect for sharing. What’s

more, they’re great before dinner starts or

after dinner ends.”

To fi nd delicious recipes and watch videos featuring

Grapes from California, visit FoodNetwork.com/Grapes.


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SCAN THIS CODE TO GET GREAT RECIPES

WITH GRAPES.

Grapes from California can add an unexpected burst of sweet, juicy fl avor to your favorite Th anksgiving dishes. Grab a bunch today.


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Iron Chef Alex Guarnaschelli shows us how to make a Thanksgiving favorite: cranberry jelly roll.

Try this at home:

Cake RollPHOTOGRAPHS BY CHRISTOPHER TESTANI

You can make this cake

a day ahead; cover and refrigerate,

then bring to room temperature

before serving.


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Fun Cooking

FOR THE FILLING

1 pound cranberries

(fresh or frozen)

2 cups granulated sugar

1 cup fresh orange juice

½ teaspoon ground

allspice

¼ teaspoon ground

nutmeg

1 cinnamon stick

CRANBERRY-WALNUT JELLY ROLLACTIVE: 40 min l TOTAL: 2 hr l SERVES: 8 to 10

2. Make the filling.

Strain the cranberry mixture; set the berries

aside. Return the liquid to the saucepan, bring

to a simmer over medium-low heat and cook

until syrupy, about 8 minutes.

Discard the cinnamon stick, then puree

half of the cranberries in a blender; transfer

to a bowl. Stir in the rest of the cranberries

and the reduced syrup.

Spread the mixture in a large baking dish

so it cools more quickly. Refrigerate until

completely cooled, about 20 minutes.

1. Cook the cranberries.Combine the cranberries,

sugar and orange juice

in a large saucepan.

Bring to a boil, then

reduce the heat to

medium low; stir in the

allspice, nutmeg and

cinnamon stick and

simmer 5 to 7 minutes.

FOR THE CAKE

1 cup all-purpose flour

½ teaspoon baking powder

1 teaspoon cream of tartar

3 large eggs

1 cup granulated sugar

Finely grated zest of 1 lemon

Unsa lted butter, softened,

for the baking sheet

½ cup walnuts, roughly

chopped

Conf ectioners’ sugar,

for dusting (optional)

Whi pped cream, for serving

FO

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: IA

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; H

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JEN

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3. Make the batter.Preheat the oven to 375 . Sift the flour, baking powder and

cream of tartar into a bowl. Combine the eggs, granulated sugar,

lemon zest and ⅓ cup water in a stand mixer fitted with a whisk

attachment. Beat on high speed until light and airy, 3 to 5 minutes.

Gently fold the egg mixture into the flour mixture with a rubber

spatula. Do not overmix: The batter will lose some volume, but

small bubbles should remain.

Butter a 10-by-15-inch jelly roll pan, line with

parchment paper and butter the parchment.

Add the batter.

Slowly tilt the pan back and forth to evenly

distribute the batter.

Bake until the cake is golden brown,

12 to 15 minutes.

4. Bake the cake.

Fun Cooking


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Think of me as your blank canvas.

Be sweet with berries and cream.

Or savory with tomatoes and pesto.

I inspire you.

You complete me.

Be inspired at puffpastry.com

Find Sheets and NEW Cups in the freezer aisle.

© 2

013

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arm

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5. Unmold the cake.

While the cake is still warm, place a slightly

damp kitchen towel on top; lay a cutting

board over the towel.

Hold the cutting board and baking sheet

together and flip over.

Lift off the pan, then peel off the parchment.

Let the cake cool slightly, 3 to 5 minutes. ❛❛

6. Add the filling.

Dollop the cooled

filling over the cake and

spread gently, leaving

a 1-inch border on all

sides. (Be careful not to

tear the cake.) Sprinkle

with the walnuts.

It’s so nice to have a tart dessert on Thanksgiving.”

Fun Cooking


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Sadly, there won’t be any lef tovers.

HEAT oven to 325ºF. CHOP 1/4 cup nuts finely; place in medium bowl. Add ginger snap crumbs and butter; mix well. Press onto bottom of 13x9-inch pan.BEAT cream cheese and sugar in large bowl with mixer until blended. Add pumpkin, spice and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.MICROWAVE caramels and milk in microwaveable bowl on HIGH 1 1/2 min. or until caramels are completely melted, stirring every 30 sec.; spoon over individual servings of cheesecake. Sprinkle with remaining nuts.SERVE with whipped cream.

1/2 cup chopped PLANTERS Pecans, divided 38 NABISCO Ginger Snaps, finely crushed (about 1 1/2 cups) 1/4 cup butter or margarine, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 1 can (15 oz.) pumpkin

1 Tbsp. pumpkin pie spice 1 tsp. vanilla 4 eggs 25 KRAFT Caramels 1/4 cup milk

PHILADELPHIA Pumpkin, Caramel & Pecan CheesecakePREP TIME: 15 min. | TOTAL TIME: 6 hours (incl. refrigerating) | MAKES: 16 servings

Made with fresh milk, real cream and no preservatives.creamcheese.com© 2013 Kraft Foods


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Chill the cake seam-side down

to prevent it from unrolling.

Position the cake with a shorter end facing you. Use the

towel to tip the edge of the cake forward and gently roll it

over, using the towel to guide it.

Once you make one full roll, pull the towel away and gently

squeeze the cake to make the roll compact.

Continue rolling the cake, using the towel to guide it and

gently squeezing as you go.

Position the cake roll seam-side down and refrigerate at

least 1 hour or overnight. Transfer to a platter and dust with

confectioners’ sugar. Slice and serve with whipped cream.

Fun Cooking


7. Roll the cake.

g


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NEW LOOK OUTSIDE. SAME AMOUNT INSIDE.

Look for our new space-saving bag.

Great grilled taste No preservativesMade with 100% all natural* ingredients

®/© 2013 TYSON FOODS, INC.

GrilledandReady.com

Great grilled taste No preservativesMade with 100% all natural* ingredients

GrilledandReady co*Minimally processed. No artifi cial ingredients.


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One of the great things about a Vitamix? It makes soup. Hot soup. Right there, in the Vitamix machine itself. Talk about a secret ingredient. So grab a spoon, because it’s time to rethink what you thought was possible.

Find the recipe for Broccoli Cheese Soup at vitamix.com.


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ADVERTISEMENT

Scan the back of this card with your smartphone to enter for a chance to win a Vitamix Professional Series 750.

CLAM BISQUE PROVENÇALE

VANILLA COFFEE FRAPPÉ FRESH TOMATO SAUCE

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FRESH TOMATO SAUCEThis healthy, hearty sauce is perfect served over pasta, and also a delicious base for bruschetta. Simply allow to simmer until slightly thicker, spread on toasted baguette slices and add your choice of toppings: chopped olives, crumbled feta, white beans, chopped anchovies and capers.

preparation: 5 minutes | processing: 1 minute

cook time: 35–40 minutes | yield: 31/2 cups (840 ml)

6 medium Roma tomatoes

(400 g), halved 1/4 cup (40 g) chopped onion 1/2 cup (65 g) chopped carrot

2 Tablespoons (30 g)

tomato paste

1 garlic clove, peeled

1/2 teaspoon dried basil 1/2 teaspoon dried oregano 1/2 teaspoon fresh lemon juice 1/2 teaspoon brown sugar 1/4 teaspoon salt

Place all ingredients into the Vitamix container in the order listed and

secure lid. Select Smoothie program. Switch machine to Start and allow

machine to complete programmed cycle. Pour into a saucepan and

simmer for 35 to 40 minutes. Season to taste with additional salt and

pepper if necessary.

nutritional information: per 1/4 cup

(60 ml) serving: Calories: 12, Total Fat:

0 g, Saturated Fat: 0 g, Protein: 0 g,

Fiber: 1 g, Carbohydrates: 3 g, Sodium:

48 mg, Cholesterol: 0 mg

VANILLA COFFEE FRAPPÉ This easy dessert takes only 5 minutes to make, and your guests will gobble it up in seconds, so be prepared with extra! You can make and cool the coff ee and espresso earlier in the day, then bring it all together with a quick blend.

preparation: 5 minutes | processing: 10 seconds | yield: 21/2 cups (600 ml)

3/4 cup (180 ml) double strength

coff ee or espresso, cooled

2 ounces (60 ml) espresso 1/2 cup (120 ml) half-and-half

3 Tablespoons (38 g) sugar

1 1/2 Tablespoons vanilla extract

1 1/4 cups (300 ml) ice cubes

whipped cream (optional)

Place all ingredients into the Vitamix container in the order listed and

secure lid. Select Variable 1. Switch machine to Start and slowly increase

speed to Variable 8. Blend for 10 seconds or until desired consistency is

reached. Top with whipped cream, if desired.

nutritional information: per 1 cup (240 ml) serving (without whipped

cream): Calories: 195, Total Fat: 8 g, Saturated Fat: 5 g, Protein: 3 g,

Fiber: 0g, Carbohydrates: 25 g, Sodium: 48 mg, Cholesterol: 25 mg

CLAM BISQUE PROVENÇALEAn elegant holiday—or anytime—starter. Serve this delicious soup with a dry white wine and crusty bread. Also makes a great light supper dish served with a green salad and bread.

preparation: 20 minutes | processing: 25 seconds

cook time: 25 minutes | yield: 41/4 cups (1.0 liters)

1/2 cup (80 g) chopped onion 1/4 cup (25 g) chopped celery 1/4 cup (32 g) chopped carrot

1 cup (150 g) peeled, diced

potato

1 garlic clove, peeled, chopped

2 1/2 Tablespoons (40 ml) olive oil

2 Tablespoons (30 g) tomato paste

1 pound (454 g) clam meat, divided

1 1/2 cups (360 ml) chicken broth 1/2 cup (120 ml) dry white wine

1 bay leaf 1/2 teaspoon dried oregano

1 teaspoon dried thyme

1 cup (240 ml) heavy

whipping cream

Salt and black pepper

Sauté chopped onion, celery, carrot, potato and garlic in olive oil until soft.

Add tomato paste and stir well. Add half of the clam meat, chicken broth,

white wine, bay leaf, oregano and thyme; simmer for 15 minutes. Stir in cream.

Bring mixture back up to a simmer. Heat for an additional 5 minutes; do not

boil. Remove bay leaf and remove from heat. Let mixture cool 15 minutes. Add

soup mixture to the Vitamix container and secure lid. Select Variable 1. Switch

machine to Start and slowly increase speed to Variable 8. Blend for 20 seconds.

Stop machine and remove lid. Add remaining clam meat, salt and pepper.

Secure lid. Select Variable 1. Switch machine to Start and slowly

increase speed to Variable 5. Blend for 5 seconds.

nutritional information: per 1 cup (240 ml) serving:

Calories: 382, Total Fat: 29 g, Saturated Fat: 14 g,

Protein: 11 g, Fiber: 2 g, Carbohydrates: 15 g, Sodium:

1065 mg, Cholesterol: 96 mg


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Whip up some new dinners and sides from

Food Network Kitchens.Try our shopping

list feature on your iPad! Buy a

digital subscription now and you’ll get $10 back to spend

on iTunes.


WeeknightCookıng

Make pasta with lentils injust 30 minutes. See page 118. F

OO

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JAM

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PHOTOGRAPHS BY ANTONIS ACHILLEOS


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Weeknight Cooking

PORK WITH FENNEL AND POTATOESACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

1½ pounds pork tenderloin (1 large or 2 small), trimmed

1½ teaspoons chopped fresh thyme

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 large fennel bulb, cut into wedges

4 cloves garlic, thinly sliced

1 pound small red-skinned potatoes, quartered

¼ cup dry white wine

¼ cup low-sodium chicken broth

½ cup heavy cream

2 tablespoons roughly chopped fresh parsley

1. Preheat the oven to 425 . Halve the pork tenderloin crosswise;

sprinkle with 1 teaspoon thyme and ½ teaspoon each salt and pepper.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high

heat. Add the pork and cook, turning, until browned, about 5 minutes.

Transfer to a roasting pan; roast until a meat thermometer inserted

into the thickest part of the pork registers 140 , 12 to 15 minutes.

2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large

saucepan over medium heat. Add the fennel, garlic, potatoes, wine

and 1 cup water; season with salt and pepper. Stir, then cover and cook,

stirring occasionally, until the potatoes are almost tender, 15 minutes.

3. Uncover and cook until the potatoes are tender, about 10 minutes.

Add the broth and the remaining ½ teaspoon thyme. Simmer until

slightly reduced, 1 minute. Add the cream; increase the heat and

gently boil until slightly thickened, about 1 more minute. Season with

salt and pepper. Slice the pork and serve with the vegetables and

sauce. Top with parsley.

Per serving: Calories 482; Fat 24 g (Saturated 10 g); Cholesterol 137 mg;

Sodium 366 mg; Carbohydrate 25 g; Fiber 4 g; Protein 38

LOW- CALORIE DINNER

GRITS WITH BACON AND BEANSACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

3 slices bacon, finely chopped

1 tablespoon vegetable oil

2 green bell peppers, chopped

1 small onion, chopped

1 1-pound bag frozen chopped collard greens, thawed and drained

¼ teaspoon cayenne pepper

Kosher salt

1 28-ounce can no-salt-added diced tomatoes

1 15-ounce can black-eyed peas (do not drain)

1½ cups skim milk

1½ cups quick grits

1. Cook the bacon in a large pot over medium heat until almost crisp,

about 8 minutes. Add the vegetable oil and increase the heat to

medium high; add the bell peppers, onion, collard greens, cayenne

and ½ teaspoon salt and cook, stirring occasionally, until the

vegetables are slightly soft, about 8 minutes. Add the tomatoes

and black-eyed peas (with their liquid) and bring to a simmer;

cook 15 minutes. Season with salt.

2. Meanwhile, combine the milk, 2¾ cups water and a pinch of salt in

a saucepan and bring to a boil. Add the grits and cook, stirring, until

thick, about 5 minutes. Serve the grits topped with the collard mixture.


Sodium 580 mg; Carbohydrate 86 g; Fiber 10 g; Protein 21 g


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Marisol Guerrero was in her twenties when she was diagnosed with a rare form of breast cancer. With no money or health insurance, she didn’t know how she was going to afford her healthcare. Through a local organization funded in part by Susan G. Komen®, Marisol received fi nancial assistance for her treatment. Today she leads a Susan G. Komen Race for the Cure® team that raises money to support Komen and uses social media to raise breast cancer awareness among young women.

I AM SUSAN G. KOMEN.

Help save lives. Donate at IamSusanGKomen.org or text SGK to 90999.© 2013 Susan G. Komen. For fi nancial information, please visit ww5.komen.org/donate/disclosurestatement.html

“I thought my life was

over at 24 years old.”


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Weeknight Cooking

SLOW-COOKER CHILIACTIVE: 10 min l TOTAL: 10 min (plus 8-hr slow cooking) l SERVES: 8

¼ cup tomato paste

½ cup brewed coffee

2 pounds beef chuck, cut into 1½-inch pieces

1 tablespoon chili powder


2 15-ounce cans pinto beans (do not drain)

½ cup crushed tortilla chips

4 cups cooked white rice

Shredded cheddar cheese, sliced scallions

and diced avocado, for topping (optional)

1. Mix the tomato paste and coffee in a small bowl; set aside. Toss

the meat with the chili powder, 1½ teaspoons salt and ¼ teaspoon

pepper in a 6-quart slow cooker. Stir in the beans (with their liquid),

the coffee mixture and the tortilla chips.

2. Cover the slow cooker and cook on low until the beef is tender,

8 hours. Season with salt. Serve the chili with the rice; top with

cheese, scallions and avocado.



SALMON-APPLE BURGERSACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

1 cup apple cider

2 Golden Delicious apples, peeled and coarsely grated

3 medium shallots (or 1 small red onion), finely chopped

3 tablespoons apple cider vinegar

1 tablespoon curry powder


¼ cup finely chopped cilantro, plus whole leaves for topping

1¼ pounds skinless salmon fillet, cut into 1-inch chunks

½ cup panko breadcrumbs

2 tablespoons mayonnaise, plus more for topping

2 teaspoons unsalted butter, plus more for the buns

4 potato buns, split and toasted

Potato chips, for serving (optional)

1. Combine the cider, apples, 2 shallots, 2 tablespoons vinegar,

1 teaspoon curry powder, and salt and pepper to taste in a saucepan and

bring to a boil. Cook until the liquid evaporates, about 12 minutes; let

cool slightly. Stir in 2 tablespoons chopped cilantro.

2. Meanwhile, pulse three-quarters of the salmon in a food processor

until finely ground. Add the remaining salmon; pulse until chopped.

Transfer to a bowl; stir in the panko, mayonnaise and the remaining

shallot, 2 tablespoons cilantro, 1 tablespoon vinegar and 2 teaspoons

curry powder. Add salt and pepper. Form into four ½-inch-thick patties.

3. Melt the butter in a large nonstick skillet over medium-high heat. Add

the patties and cook until browned and cooked through, 2 to 3 minutes

per side. Butter the buns and sandwich with the salmon burgers,

mayonnaise, the apple relish and more cilantro. Serve with chips.



DONE IN30

MINUTES


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Find more deliciousideas at PorkBeInspired.com


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LOW- CALORIE DINNER

Kids’ MEAL

TURKEY TENDERS WITH CRANBERRY KETCHUPACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

1 pound small carrots, greens trimmed

4 tablespoons unsalted butter, melted


4 cups cornflakes, finely crushed (about 1¾ cups crumbs)

Grated zest and juice of 1 lemon

2 tablespoons plus 1 teaspoon honey mustard

1 large egg white, lightly beaten

1½ pounds skinless, boneless turkey breast, cut into strips

2 cups cranberries (thawed, if frozen)

1 pear (such as Anjou or Bartlett), finely chopped

½ cup sugar

1. Position racks in the upper and lower thirds of the oven and preheat to

450 . Place the carrots on a large sheet of foil; drizzle with 2 tablespoons

melted butter and season with salt and pepper. Fold up the edges of the

foil and add ¼ cup water, then seal into a packet. Set on a baking sheet

and roast on the bottom oven rack until tender, 25 minutes.

2. Meanwhile, mix the cornflakes, the remaining 2 tablespoons

melted butter, the lemon zest and ¼ teaspoon each salt and pepper

in a shallow dish. Whisk 2 tablespoons mustard and the egg white in

another dish. Coat the turkey in the mustard mixture; dredge in the

cornflake mixture. Place on a wire rack set on a baking sheet. Roast on

the top oven rack until cooked through, 15 minutes.

3. Combine the cranberries, pear, sugar, lemon juice and 2 tablespoons

water in a small saucepan; bring to a boil, stirring. Reduce the heat to

medium low; simmer until the cranberries burst, 5 minutes. Transfer to

a blender, add the remaining 1 teaspoon mustard and puree until smooth.

Season with salt and pepper. Serve with the turkey and carrots.




Weeknight Cooking

BROCCOLI-CHEDDAR OVEN RISOTTOACTIVE: 15 min l TOTAL: 35 min l SERVES: 4

4 cups low-sodium chicken broth

1 bunch broccoli, cut into small florets

1 tablespoon extra-virgin olive oil

3 tablespoons unsalted butter

½ small onion, finely chopped

1¾ cups arborio rice

¼ cup dry white wine


1 cup grated sharp cheddar cheese (about 4 ounces)

1. Position racks in the upper and lower thirds of the oven and preheat

to 425 . Bring the chicken broth to a low simmer in a saucepan. Toss

the broccoli with the olive oil on a rimmed baking sheet.

2. Melt 2 tablespoons butter in a large Dutch oven or ovenproof

pot over medium-high heat. Add the onion and cook, stirring

occasionally, until slightly softened, about 2 minutes. Add the rice

and stir to coat. Pour in the wine and cook until evaporated, about

1 minute. Add the hot broth, ¾ teaspoon salt, and pepper to taste;

bring to a boil. Cover and set on the bottom oven rack. Place the

broccoli on the upper rack. Bake, stirring the rice and broccoli once

halfway through cooking, until most of the liquid has been absorbed

in the rice and the broccoli is tender, 20 to 25 minutes.

3. Remove the rice and broccoli from the oven. Add ¾ cup hot water,

the remaining 1 tablespoon butter and the cheese to the rice and stir

until creamy (add a little more hot water to loosen, if necessary).

Stir in the broccoli.




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goldfishsmiles.com

©20

13 P

eppe

ridge

Far

m, I

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Our grahams are made with whole grain.Think of it as the icing on the cake.

Whole grain and a touch of brown sugar.How sweet is that?

®

The Snack that Smiles Back!®


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Weeknight Cooking

DONE IN30

MINUTES

RAMEN WITH PORK MEATBALLSACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

2 tablespoons vegetable oil, plus more for brushing

4 cloves garlic

1 2-inch piece ginger, peeled

1 bunch scallions, cut into 1-inch pieces

1¼ cups panko breadcrumbs

3 tablespoons soy sauce

1 teaspoon sugar

1 large egg

½ pound lean ground pork

1 14-ounce can crushed tomatoes

3 3-to-5-ounce packages ramen noodles (flavor packets discarded)

1. Position a rack in the upper third of the oven; preheat to 450 .

Brush a baking sheet with vegetable oil. Drop the garlic, ginger and

scallions through the feed tube of a food processor with the motor

running and pulse until chopped; transfer half of the mixture to a

pot. Add the panko, 1 tablespoon soy sauce, ½ teaspoon sugar and

the egg to the processor; pulse to combine. Add the pork; pulse until

just combined. Form into 20 small balls and arrange on the prepared

baking sheet. Bake until firm, 8 to 10 minutes.

2. Meanwhile, add 2 tablespoons vegetable oil to the pot with the

garlic mixture. Cook over medium-high heat, stirring, 2 minutes.

Add the tomatoes, the remaining 2 tablespoons soy sauce and

½ teaspoon sugar. Cook, stirring, until thickened, 5 minutes. Stir in

1½ cups water. Add the meatballs and reduce the heat to medium

low; simmer until cooked through, 8 to 10 more minutes.

3. Soak the ramen in hot water until soft, 4 to 5 minutes; drain. Add

to the pot and toss to coat. Divide among bowls.



BUTTERNUT SQUASH BURRITOSACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

3 cups precut peeled butternut squash (about 1 pound), diced

Kosher salt


1 large red onion, finely chopped

1 tablespoon chili powder

1 15-ounce can pinto beans, drained and rinsed

2 cups frozen brown rice, thawed (or prepared brown rice)

8 large eggs

4 burrito-size flour tortillas

1 cup shredded cheddar cheese (about 4 ounces)

2 to 3 teaspoons chopped pickled jalapeños

Fresh salsa, for serving (optional)

1. Combine the squash, ½ cup water and a pinch of salt in a

large microwave-safe bowl; cover with plastic wrap and pierce

to vent. Microwave, stirring once, until just tender, 15 minutes; drain.

2. Meanwhile, melt 2 tablespoons butter in a large nonstick skillet over

medium heat. Add the onion and a pinch of salt and cook, stirring, until

soft, 5 minutes; stir in the chili powder. Add the beans, rice and ½ cup

water and simmer, stirring, until the liquid evaporates, about

10 minutes. Transfer to a bowl and cover to keep warm.

3. Wipe out the skillet. Lightly beat the eggs in a bowl with a pinch of

salt. Melt the remaining 1 tablespoon butter in the skillet over medium

heat, then add the eggs and cook, stirring, until they start setting. Fold in

the squash and cook until the eggs are set.

4. Warm the tortillas in a dry skillet or in the microwave. Divide the rice

mixture, scrambled eggs, cheese and jalapeños among the tortillas. Fold

up the bottoms, then fold in the sides and roll up. Serve with salsa.


Sodium 1,147 mg; Carbohydrate 94 g; Fiber 12 g; Protein 34 g


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Prototype shown with options. ©2013 Toyota Motor Sales, U.S.A., Inc.

The 2013 RAV4 with available adjustable power liftgate.

Wish Granted.

#WishGranted


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Weeknight Cooking

DONE IN30

MINUTES

PASTA WITH PANCETTA AND LENTILSACTIVE: 25 min l TOTAL: 30 min l SERVES: 4

Kosher salt

12 ounces bucatini or spaghetti

2 tablespoons olive oil, plus more for drizzling

½ cup finely chopped pancetta (about 2 ounces)

½ cup finely chopped onion


½ teaspoon red pepper flakes

1 14-ounce can lentils, drained

1 28-ounce can whole plum tomatoes, crushed by hand

8 basil leaves, roughly chopped, plus more for topping

½ cup grated parmesan

1. Bring a large pot of salted water to a boil. Add the pasta and cook

as the label directs; drain.

2. Meanwhile, heat the olive oil in a large skillet over medium heat.

Add the pancetta and cook, stirring occasionally, until crisp, about

7 minutes. Add the onion and cook until soft, about 2 minutes. Add

the garlic and red pepper flakes and cook, stirring, until the garlic

begins to brown, about 2 minutes. Stir in the lentils, then add the

tomatoes, 2 cups water, the basil and ½ teaspoon salt. Increase the

heat to medium high and bring the sauce to a boil; cook 3 minutes.

Reduce the heat to medium low and simmer, stirring occasionally,

until slightly thickened, about 10 minutes.

3. Add the pasta to the sauce along with half of the parmesan.

Season with salt and toss. Divide among bowls; drizzle with olive oil

and top with the remaining parmesan and more basil.



SHRIMP AND CORN CHOWDER ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

2 teaspoons unsalted butter

3 stalks celery, thinly sliced

2 bunches scallions, chopped

3 cups frozen diced potatoes

3 cups frozen corn

3 sprigs thyme

2 bay leaves


2 tablespoons all-purpose flour

1 quart low-fat milk

1 pound medium shrimp, peeled and deveined

Paprika, for sprinkling

1. Melt the butter in a Dutch oven or large pot over medium-high

heat. Stir in the celery, scallions, potatoes and corn. Add the thyme,

bay leaves, ½ teaspoon salt and a few grinds of pepper and cook,

stirring, 3 minutes. Stir in the flour until incorporated, about

2 minutes. Stir in the milk, then cover and bring to a boil. Uncover,

reduce the heat to medium low and gently simmer until the

vegetables are tender, about 6 minutes. Remove from the heat.

Discard the thyme sprigs and bay leaves.

2. Transfer one-third of the mixture to a blender and puree until

smooth, then return to the pot. Return to a simmer over medium-

high heat. Stir in the shrimp and cook until opaque, about 4 minutes.

Season with salt. If the soup is too thick, stir in up to 1 cup water.

Divide among bowls and sprinkle with paprika.



LOW- CALORIE DINNER


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HELLMANN’S.® BRING OUT THE BEST.®

©20

12 U

nile

ver

PARMESAN CRUSTED CHICKEN1/2 CUP HELLMANN’S® REAL MAYONNAISE 1/4 CUP GRATED PARMESAN CHEESE 4 CHICKEN BREAST HALVES 4 TSP. ITALIAN SEASONED BREAD CRUMBS

COMBINE HELLMANN’S® WITH CHEESE. ARRANGE CHICKEN ON BAKING SHEET. TOP WITH MAYONNAISE MIXTURE. SPRINKLE WITH BREAD CRUMBS. BAKE 20 MINUTES AT 425°. FIND MORE CHICKEN RECIPES AT FACEBOOK.COM/HELLMANNS

the secret to Juicy chicken.


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Weeknight Cooking


KALE-SESAME CHICKEN SALADACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

3 tablespoons low-sodium soy sauce

2 tablespoons maple syrup (preferably grade B)

¼ teaspoon red pepper flakes

¼ cup plus 2 tablespoons fresh lemon juice (from 2 to 3 lemons)

1 pound skinless, boneless chicken breasts

1½ pounds sweet potatoes (about 2 large)

2 firm apples (such as Cortland or Pink Lady)

1 English cucumber

1 5-ounce package baby kale (about 8 cups)

1 tablespoon sesame seeds

1 tablespoon toasted sesame oil


1 tablespoon chopped salted peanuts

1. Bring the soy sauce, maple syrup, red pepper flakes, ¼ cup lemon

juice and 1 cup water to a boil in a wide saucepan. Add the chicken in a

single layer; reduce the heat to medium low. Cover and simmer, turning

occasionally, until just cooked through, 10 to 15 minutes. Remove the

chicken to a plate (reserve the liquid). Let cool, then shred.

2. Peel the sweet potatoes and cut into ½-inch cubes. Add to the

liquid in the saucepan; cook over medium heat, stirring occasionally,

until just tender, about 15 minutes. Transfer to a plate with a slotted

spoon (reserve the liquid). Let the potatoes and liquid cool.

3. Cut the apples into matchsticks. Peel the cucumber, cut in half

lengthwise and thinly slice. Combine the apples, cucumber, kale,

sesame seeds, chicken, sweet potatoes and sesame oil in a large bowl.

Toss with the reserved cooking liquid and the remaining 2 tablespoons

lemon juice. Season with salt and pepper; sprinkle with the peanuts.



PIEROGI WITH CURRIED CABBAGEACTIVE: 20 min l TOTAL: 35 min l SERVES: 4

½ cup plain low-fat Greek yogurt

2 scallions, chopped

2 tablespoons fresh lime juice

Kosher salt


½ teaspoon paprika

2 1-pound packages frozen potato-and-onion pierogi

½ onion, thinly sliced

¾ head cabbage, shredded (about 12 cups)

1½ teaspoons curry powder

1. Preheat the oven to 400 . Combine the yogurt, scallions, lime juice

and 3 tablespoons water in a small bowl; season with salt. Refrigerate

until ready to serve.

2. Combine 2 tablespoons butter with the paprika in a large

microwave-safe bowl; microwave until the butter melts, about

30 seconds. Add the frozen pierogi and toss to coat. Spread the

pierogi on a foil-lined baking sheet, transfer to the oven and bake,

flipping halfway through, until golden, 20 to 25 minutes.

3. Meanwhile, melt the remaining 2 tablespoons butter in a wide pot

over medium-high heat. Add the onion and cook, stirring, until golden

brown, about 8 minutes. Add the cabbage, curry powder, ¾ teaspoon

salt and a splash of water and cook, stirring occasionally, until the

cabbage is tender, about 12 minutes. (Add another splash of water, if

necessary.) Season with salt.

4. Divide the cabbage and pierogi among plates; serve with the

yogurt sauce.



LOW- CALORIE DINNER


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When it comes to your fi ber choices,get picky.

Chosen as best tasting fiber gummies*.100% natural fiber found in fruits & veggies.

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Weeknight Cooking

DONE IN30

MINUTES

SKILLET BEEF PIEACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

2 tablespoons vegetable oil

1 large onion, finely chopped

1 large red bell pepper, finely chopped

4 cloves garlic, finely chopped


1 14½-ounce can diced tomatoes with green chiles

2 teaspoons ground cumin


1 pound ground beef chuck

½ cup golden raisins

½ cup chopped pimiento-stuffed olives

1 piece refrigerated pie dough (half of a 14-ounce package)

1. Preheat the oven to 425 . Heat the vegetable oil in a 10-inch

ovenproof skillet over medium-high heat. Add the onion, bell pepper,

garlic and a generous pinch each of salt and pepper. Cook, stirring

occasionally, until the vegetables are lightly browned and just tender,

about 6 minutes. Add the tomatoes, cumin and cinnamon and cook,

stirring occasionally, until thickened, about 5 minutes.

2. Push the vegetables to one side of the skillet and add the beef to

the other side; season the beef with salt and pepper. Increase the

heat to high and cook, stirring the ingredients together, until the beef

is no longer pink, about 3 minutes. Stir in the raisins and olives and

remove from the heat.

3. Unroll the pie crust and center it over the filling; press the edge

against the inside of the skillet using a fork. Transfer to the oven and

bake until the crust is golden brown, 15 to 20 minutes.



CHICKEN-BROCCOLI STIR-FRYACTIVE: 20 min l TOTAL: 30 min l SERVES: 4

Kosher salt

1 bunch broccoli (about 1 pound), cut into florets

1 8-ounce package rice noodles

¼ cup sugar

1 tablespoon vegetable oil


1 pound skinless, boneless chicken thighs, cut into ½-inch chunks

1 to 2 tablespoons fish sauce

1 red chile pepper (such as Fresno), seeded and sliced (optional)

¼ cup fresh cilantro leaves, chopped, plus more for topping

Freshly ground pepper

2 scallions, thinly sliced, plus more for topping

1. Bring a large saucepan of salted water to a boil. Add the broccoli

and cook, stirring, until bright green and crisp-tender, about

3 minutes. Use a slotted spoon to transfer to a large bowl. Add the

rice noodles to the water and return to a boil. Remove from the heat

and let soak while you prepare the chicken, stirring occasionally.

2. Combine the sugar and 1 tablespoon water in a large skillet over

medium-high heat, stirring until the sugar dissolves. Cook, undisturbed,

until the mixture is dark amber, about 3 minutes. Carefully stir in the

vegetable oil and garlic and cook until the garlic is golden, about

30 seconds. Add the chicken and fish sauce and cook, stirring, until

the chicken is no longer pink, about 2 minutes. Remove from the heat

and stir in the chile pepper, cilantro and ¼ teaspoon pepper.

3. Drain the noodles and add to the bowl with the broccoli. Add the

scallions and chicken and toss. Divide among plates and top with

more cilantro and scallions.




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See Every Ingredient Count

©2013 John B. Sanfi lippo & Son, Inc.Fisher® is a registered trademark of John B. Sanfi lippo & Son, Inc.Like us on Facebook®

For Alex’s recipes and tips, visit fi shernuts.com/alex.

“Make your Thanksgiving memorable with a few simple twists.”

Alex Guarnaschelli – Iron Chef, Judge on Food Network’s Chopped, executive chef and mom.

Pumpkin Pecan Pie

Stand It Up.Scoop It Up.

Zip It Up.

ADVERTISEMENT

Twice Baked Sweet Potatoes


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Weeknight Cooking

Easy Sides

Get everything out of it

you put into it.

There’s nothing better than your treats coming out of the pan intact.

(Except tasting them.)

Bake better with new Reynolds® Non-Stick Disposable Bakeware.

GRAPEFRUIT–POPPY SEED SALADWhisk 2 tablespoons each grapefruit juice and olive oil, 1 tablespoon

mayonnaise, 2 teaspoons honey mustard, 1 teaspoon poppy seeds

and ½ teaspoon kosher salt. Toss with 1 chopped romaine heart and 1 chopped head frisée, some walnuts, grapefruit segments and

sliced shallot; season with salt and pepper.

ROASTED ROOT VEGETABLESCut 1 pound each carrots and parsnips and 2 bulbs celery root into

¾-inch chunks. Toss with 4 tablespoons melted butter, and salt and

pepper on a rimmed baking sheet. Roast at 400˚ until tender and

golden, 30 minutes. Sprinkle with chopped parsley.


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Let Betty do the measuring and get a headstart on homemade cookies. .

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POMEGRANATE-GLAZED ACORN SQUASHHalve and seed 1 acorn squash; slice into thin wedges. Toss with olive oil and roast at 425 , 20 minutes. Cook 1 cup pomegranate juice with

¼ cup sugar and ½ teaspoon kosher salt in a deep skillet until

thickened, 5 minutes. Add the squash and 2 tablespoons each butter

and pomegranate seeds; toss to coat. Sprinkle with torn mint.

WILTED ESCAROLE AND RED ONIONSauté 1 thinly sliced red onion in ¼ cup olive oil in a large skillet

over medium-high heat, 5 minutes. Stir in 2 tablespoons red wine vinegar. Add 1 roughly chopped head escarole and ¾ teaspoon

kosher salt. Cover and cook until wilted, 5 minutes. Uncover and

cook until any excess liquid evaporates.


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Next time you make a stir-fry, use chicken thighs instead of the usual breasts. They’re juicier and more flavorful, and because they have a little more fat (they’re dark meat), they don’t dry out as easily. Another bonus: Thighs usually cost less per pound.

Hot Tipsfrom Food Network Kitchens’ Katherine Alford:

Get a better chop. When you’re chopping garlic, onion or other vegetables in a food processor, keep the motor running and drop the ingredients through the feed tube. The food will bounce around and won’t get stuck in the blade or along the edge of the bowl, so you’ll end up with nice, even pieces.

Swap chicken breasts for thighs.

PANCAKES

1 cup Original Bisquick® mix

1 cup Betty Crocker® yellow cake mix

3 tablespoons candy sprinkles

1 cup milk

1 teaspoon vanilla

2 eggs

GLAZE

2 ½ cups powdered sugar

3 tablespoons + 2 teaspoons milk

1 teaspoon vanilla

1. Mix pancake ingredients.

2. Pour ¼ cupfuls onto heated skillet.

Cook until golden brown.

3. Mix glaze ingredients until smooth.

Drizzle over pancakes.

© 2013 General Mills

Get other recipe ideas on

Bisquick.com!

CAKE BATTER PANCAKESCAKE BATTER PANCAKES


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Weeknight Cooking

Don’t be fooled by the label “grade A” on a bottle of maple syrup: It’s no better than grade B. Grade B syrup is darker and has a stronger maple flavor; grade A is milder. We prefer grade B for cooking (we used it for the chicken on page 120). Both grades are more expensive than the imitation stuff (“pancake syrup”), but real maple syrup is worth the splurge.

Bakers often use coffee in brownies and cakes to bring out the chocolate flavor. But coffee works just as well in savory recipes—especially slow-cooked dishes like the chili on page 112. Try adding a shot to tomato sauce, gravy or stew, and if you don’t have brewed coffee, just dilute a little instant espresso.

Make coffee your secret ingredient.

Choose the right syrup.

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Great coffee deserves great Half & Half.

Trust our rich and creamy, double-blended Half & Half to bring out the best in your coffee. That’s the simple goodness of the LAND O LAKES brand, trusted for more than 85 years. WorldMags.netWorldMags.net

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Weekend Cooking

Feed a crowd with this butternut squash lasagna. See page 137.

Try a new lasagna and make your own breadsticks. Then, turn

holiday leftovers into turkey soup.

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PHOTOGRAPH BY CON POULOS


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DON’T FEAR THE CLEANUPP U T E A S Y - O F F O N Y O U R S H O P P I N G L I S T

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MONTH 2013 ● FOOD NETWORK MAGAZINE 135MMMOMMOMOMONNONTNTONTMONTOOONTONTOOMONTONNTONTONONTNNNONTNTNTONTTTNTONTONTONTONTMONTMMOMOMOMOOONTONTOONTMONNNTONTNNNTNTONTONTNTM NNTTONTTMMOMOMOONNNTNTNTMOONTTTNTMONTMONTTTNTTONTMM NTNTNNNNONTNTNNNNTNTONNNTNNTTONTTTNTTTNTTONTTTTONTTOONTOONNTONTTTONTTMONTNTTTTONTMOOOONTTTMM TONN HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 222220200201011122222220122220101012222220100001112222200100120112222222220001201122222222222200111111222222222222201201222220122222222222220112222222220133333333333333333333333333333333 ●●●●●●●●●●●●●●●●●●●●●●●●●●●● FFFFFOODFOODFOODOODOODDFOFOODOODOODODFOODODOODFOOOODFOOOODDF DODOODDOODDFOODDDDDOODFFFFOODOOFOOOODFOODFOOOOFOODDDFOODDDDODFFOODFOODFOOODOOOODOODDDDDFOODDDOODDFFOODFOODOODO DDDDODF ODDDFFFFFOOOOOODDDDFFFFFOODFFFFOOOOOFOODF ODODFFFOODFOOODFFFOODODDDFFFFOOOODFF DDDDDFFF ODODDFFF ODFFFFOOOOOOOFFF ODFFFOOOOOFOODFFFO DD ENENNETNETENENETTNNNENNNNETNNNNETNENNETENNNNNNNNNNENENNNEENNNNENETNNNENEENNNNN TNENETWORKWORKWORKRKKKRKWORKRK MAGMAGMAGMAGMAGMAGGMAGMA AZIAZINAZINAZINAZINAZAZINZINAZIA EEEEEEE 11111111353535353535335353

Sausage Meatball Roasted Butternut Squash

Four Cheese–Chicken Mushroom-Polenta Spinach-Artichoke

WeekendCooking

LasagnaFive Ways

PHOTOGRAPHS BY CON POULOS


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136 FOOD NETWORK MAGAZINE ● MONTH 2013131313131313666 6 66666 FOODFOODFOOFOOOOOOOOO D NETNETTTNETN WORKWWORWORKWORKORORRRKOR MAGMAGAGAAGGGGAZINAZINAZINZININAZINAZINEEEEE ●●● MONTMONTMONTMONTMOMOMMONTTNTHHHHHHH 2020020120102010120201000 33333

FOR THE MEATBALLS1½ pounds sweet Italian sausage, casings removed ¼ cup chopped fresh parsley2 tablespoons extra-virgin olive oil4 ounces sliced soppressata, chopped1 white onion, chopped 2 stalks celery, chopped2 carrots, chopped 2 large cloves garlic, chopped3 tablespoons tomato paste¼ cup chopped fresh basil½ cup dry red wine3 cups tomato puree (from a 28-ounce can)

FOR THE LASAGNA1 15-ounce container whole-milk ricotta cheese3 large eggs1 cup grated parmesan cheese (about 4 ounces)18 no-boil lasagna noodles (from two 9-ounce packages)Unsalted butter, for the baking dish4 cups grated part-skim mozzarella cheese

(about 1 pound) ½ cup grated pecorino romano cheese (about 2 ounces)

SAUSAGE MEATBALL LASAGNA ACTIVE: 1 hr l TOTAL: 3½ hr l SERVES: 8 to 10

WeekendCooking


1. Make the meatballs: Mix the sausage and parsley in a bowl with your

hands until combined. Dampen your hands and form the meat into

¾-inch balls (you should have about 40). Heat the olive oil in a large pot

over high heat. Working in batches, add the meatballs and cook, turning,

until browned, about 7 minutes. Transfer to a plate using a slotted spoon.

2. Reduce the heat to medium high and add the soppressata, onion, celery,

carrots and garlic. Cook, stirring occasionally, until the vegetables are

slightly softened, about 6 minutes. Add the tomato paste and basil and

cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water.

Reduce the heat to medium low and return the meatballs to the pot.

Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.

3. Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium

bowl. Fill a large bowl with hot water. Working in batches, soak the noodles

until just pliable, about 5 minutes. Lay out on a clean kitchen towel and pat dry.

4. Preheat the oven to 400 . Butter the bottom and sides of a deep

10-by-13-inch baking dish. Lay 6 noodles in the bottom of the dish so they go

partway up the sides and overlap slightly. Spread half of the ricotta mixture

over the noodles, then top with half of the meatballs and 1½ cups sauce.

Sprinkle with half each of the mozzarella and pecorino. Repeat the layers

(noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top

with the remaining 6 noodles and cover with the remaining sauce.

5. Tightly cover the dish with foil and bake until bubbly, about 30 minutes.

Uncover and bake until browned, about 15 more minutes. Let stand

20 minutes before serving.


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MONTH 2013 ● FOOD NETWORK MAGAZINE 137MONTMONTONTMONTONTMONTNTTTMONTMONTTNTNMONTMONTONNTNTNTNTNTTTM NTM NTNTM NNTTTNMM NTM TTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 22202202002020201010120112 12012222020120101222202020122202020001222020112220101012001222200000011012200101220100022010001112220011120000020112022200001111220000111222000111200133333333333333333333333333333333333333333333333333333333333333333333333333333 ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● FFFFFFOOOOOOOOOOOFOOOOOODDDDDOODFOODFFFFFFOOOOOOODFOODODDODFFFFFOOOOOOFOODODFFFFFOOFOODODFFFFFOOOODDODODFFFOOOOODFFFFFOOOODODODFFFOOOOOO DDODFFFFFFOODDDFFFF ODDDFF DODFFFFF DDDDDFFFFFOOODFFFFFOOODDDFFFFFF OODFFFFFF DDFFFFFFOOODDDDFFFFFO D NENNNNNNEEEEEEETNETNETTTTTNNNENNEEENETTETTETNNEEEEEEENETTNETTTNEEENETNETETTNNNEEEEEETTTTTNETTNETEEEEETETNETNNETNEEEEENETNNETEEEETTTNENNEEEETTTNNEEEEETETEEEEETTTNNNEEETETNNNEEEETTTTNNETNNNEEEEETTNNNNNEENETTTNETNNNNNETTTTNENNNNNNEEEETTTTWOWORWWOWORKWWORWOWOWOWOWOWOOOWORKWORKORKWORORRWORKORKWORKORKWORKORKWOWOWOWORKWORKWWWOORORKORKORKRKORORKKWOWWWORKWWORKWWORORORKWOWWORWORKWORKWWWWOWORKWWWOORKWORWORRORORWOWWOWOWORKORKWWWWOWWWOOOORRRKWWWWWORWWOORORKKWOWWWORKOOORKKKWWWWWWWORKRWWWWWWWWORKOORKOORKWORWWWWWWWORKWOORWWORKWWWWWWWWOOORKRRKRWWWWWWWOORKRRKWWWWWWWWWORRRRRRKKWWWWWWWWORWWWWWWWWWWORKOORWWWWWOOORRRK MMMAMAGMAMAGMAMAGMAMAMAAAMAMAGGMAGGGMMMMMAMAGMAGMAGMAAAAGGGGGMMMMMMAMAGMAGAAAAMAGGGMMMAAAAAGGMAMMMMAGAAAAMAGMAGGMAGMMAGMAGGGMAGMMMMAAGMAGMAGMMAAAGGGMAGMAMMMAGMAGAGAGGMAGGMAGMAGAGAGGMAGMMMAAMAGGGAGMAAAGMMMAGMAGGGGAGGGMMAGGGAGGM GMAAGGGGAAAGGAAAAAZAZAZINAZINAZINAZINZAZIAZIAZINAZIAZZIAZIZIAZINAZINAZININAZINAZINZINAAAAAZAZINAZINZINAZAZINIINAZINAAAAZAZINAAZZIZIAZINAZINAAAAZAAAZINAZAZIAZIAZIAAZAZINAZIZAZZININIAZIZINAZIININIZINZZZINIZINAZIAAAAZZINZINZINZ NNNNAZINNAZINAAZZIAZINNNAA INNNAAAZAAAZZZIINNZZZ NNAZZZ NZZZ NNEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 111111111111111111111111111111113737373733737373737373737737377373737373337373737373737373337377773737333337373737333333737377377773377773777737777777777777737777373377333

1. Make the vegetables: Preheat the oven to 425 . Toss the squash with

1 tablespoon olive oil on a baking sheet; season with salt. Toss the onion

with the remaining 1 tablespoon olive oil on a separate baking sheet; season

with salt. Roast, rotating the baking sheets once, until the vegetables are

tender, 18 to 20 minutes; set aside. Reduce the oven temperature to 350 .

2. Meanwhile, make the béchamel: Melt the butter in a medium saucepan

over medium heat. Add the sage and cook 1 minute. Whisk in the flour

until smooth; cook, whisking, until the flour is lightly golden but not brown,

about 2 minutes. Gradually whisk in the milk until smooth. Bring to a boil,

then reduce the heat to medium low and simmer, stirring occasionally, until

thickened, about 5 minutes. Stir in the nutmeg.

3. Assemble the lasagna: Butter a 9-by-13-inch baking dish. Toss the

cheeses and the flour in a bowl; set aside ½ cup for topping. Evenly coat

the bottom of the dish with ½ cup of the béchamel. Lay 3 noodles side by

side on top. Cover with one-third of the remaining béchamel. Sprinkle with

half of the remaining cheese mixture, then top with half of the vegetable

mixture. Arrange 3 more noodles on top and repeat the layers (béchamel,

cheese, vegetables). Top with the remaining 3 noodles, then cover with the

remaining béchamel; sprinkle with the reserved ½ cup cheese.

4. Loosely cover the dish with foil and bake until bubbly, about 45 minutes.

Turn on the broiler. Uncover the lasagna and broil until browned, about

2 minutes. Let stand 15 minutes before serving.

ROASTED BUTTERNUT SQUASH LASAGNA ACTIVE: 35 min l TOTAL: 2 hr l SERVES: 6 to 8


FOR THE VEGETABLES1 butternut squash, peeled and cut into ½-inch cubes2 tablespoons extra-virgin olive oilKosher salt1 onion, halved and sliced

FOR THE BÉCHAMEL2 tablespoons unsalted butter10 sage leaves¼ cup all-purpose flour4 cups whole milkPinch of freshly grated nutmeg

FOR THE LASAGNAUnsalted butter, for the baking dish1 cup grated fontina cheese (about 4 ounces)1 cup grated low-moisture mozzarella cheese (about 4 ounces)1 cup grated parmesan cheese (about 4 ounces)1 tablespoon all-purpose flour9 no-boil lasagna noodles


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138 FOOD NETWORK MAGAZINE ● MONTH 201313138 88 FOODFFFOODOO NENETN TWORKWORKW MAGMAGAZINAZINA E ●● MONMONTMO THH 201202 3

FOR THE SAUCE2 tablespoons extra-virgin olive oil1½ pounds skinless, boneless chicken thighs1 small onion, chopped4 cloves garlic, chopped3 tablespoons tomato paste½ cup dry white wine1 28-ounce can whole San Marzano tomatoes, crushed by hand3 bay leaves¼ cup roughly chopped fresh parsleyKosher salt and freshly ground pepper

FOR THE LASAGNAKosher salt1 pound lasagna noodles (not no-boil)Extra-virgin olive oil, for drizzling2 bunches kale (preferably Tuscan kale), stems removed,

leaves finely chopped2 large eggs, lightly beaten2 15-ounce containers part-skim ricotta cheese¾ cup grated parmesan cheese (about 3 ounces)¼ cup roughly chopped fresh parsleyFreshly ground pepper4 cups grated fresh mozzarella cheese (about 1 pound)2 cups grated asiago cheese (about 8 ounces)

1. Make the sauce: Heat the olive oil in a large skillet over medium heat;

add the chicken and cook until browned, turning, 5 minutes. Add the

onion, garlic and tomato paste and cook, stirring, until the onion softens,

about 5 minutes. Add the wine and cook until mostly evaporated, about

5 minutes. Stir in 3 cups water, the tomatoes, bay leaves, parsley,

1 teaspoon salt and ¼ teaspoon pepper; bring to a boil. Reduce the heat

to medium low and simmer 50 minutes. Break up the chicken with a

spoon. Cook until thickened, 20 more minutes. Remove the bay leaves.

2. Prepare the lasagna: Preheat the oven to 350 . Bring a large pot of

salted water to a boil. Add the noodles and cook as the label directs.

Drain the noodles and drizzle with olive oil; set aside.

3. Meanwhile, place the kale in a large microwave-safe bowl; add

½ cup water and a pinch of salt. Cover with plastic wrap and microwave

until tender, 5 minutes. Drain and rinse under cold water; squeeze dry,

then return to the bowl. Stir in the eggs, ricotta, half of the parmesan

and the parsley. Add ½ teaspoon salt and a few grinds of pepper. Toss

the mozzarella, asiago and the remaining parmesan in a separate bowl.

4. Spread ¾ cup of the sauce in a 9-by-13-inch baking dish. Top with

one-third of the noodles, overlapping them slightly. Cover with half

of the kale mixture, then 2 more cups sauce. Sprinkle with one-third of

the mozzarella mixture. Repeat the layers (noodles, kale mixture, sauce,

mozzarella mixture). Top with a final layer of noodles, the remaining

sauce and the remaining mozzarella mixture. Set on a baking sheet.

5. Loosely cover with foil and bake 40 minutes, then uncover and bake

until golden and bubbly, about 25 more minutes. Let stand 30 minutes

before serving.

FOUR CHEESE–CHICKEN LASAGNA ACTIVE: 1½ hr l TOTAL: 3 hr l SERVES: 6 to 8


WeekendCooking


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The Wisest Kid in the Whole WorldTM

“Without Green Bean Casserole,a holiday is just a day.”

GREEN BEAN CASSEROLEPREP: 10 MIN. BAKE: 30 MIN. MAKES: 12 SERVINGS

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What You’ll Need

2 cans (10 3/4 oz. each) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)

1 cup milk2 teaspoons soy sauce1/4 teaspoon ground black pepper8 cups cooked cut green beans22/3 cups French’s® French

Fried Onions

How to Make It

1. Stir the soup, milk, soy sauce, black pepper, beans and 11/3 cups onions in a 3-qt. casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3. Bake for 5 minutes or until the onions are golden brown.

M’m! M’m! Good!®

Campbel lsKitchen.com


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140 FOOD NETWORK MAGAZINE ● MONTH 20131414414414400000000 FOODFOODFOODFOODODOODFOO NNNETEETWORWORKWORKWORKROWOR MAGMAGMAMAGMAGMAGAZINAZINAZINAZINZINEE E ●●●● MONTONTONTNTTM HHHHH 20120202012012012 3333

MUSHROOM-POLENTA LASAGNAACTIVE: 1½ hr l TOTAL: 2 hr 20 min l SERVES: 6 to 8

FOR THE SAUCE1 ½-ounce package dried porcini mushrooms, rinsed3 tablespoons unsalted butter3 tablespoons extra-virgin olive oil1 pound button mushrooms, trimmed and quartered1 pound shiitake mushrooms, stems removed, caps quarteredKosher salt1 small onion, chopped2 cloves garlic, minced¼ teaspoon red pepper flakes3 tablespoons tomato paste1 15-ounce can whole San Marzano tomatoes, crushed by hand½ cup chopped fresh parsley, plus more for topping

FOR THE LASAGNA2½ cups instant polentaKosher salt1 cup grated parmesan cheese (about 4 ounces)2 large eggs, lightly beaten¼ teaspoon freshly grated nutmegExtra-virgin olive oil, for the baking dish3 cups grated part-skim mozzarella cheese

1. Make the sauce: Soak the dried porcini in 3 cups hot water,

30 minutes. Drain, reserving 2 cups of the soaking liquid. Roughly

chop the porcini.

2. Heat 1 tablespoon each butter and olive oil in a large pot or

Dutch oven over medium-high heat. Add half of the button and

shiitake mushrooms and cook, undisturbed, until slightly browned

on the bottom, about 2 minutes. Continue to cook, stirring, until

soft, 2 to 3 more minutes; transfer to a bowl. Repeat with another

1 tablespoon each butter and olive oil and the remaining button and

shiitake mushrooms. Transfer to the bowl and add ½ teaspoon salt.

3. Reduce the heat to medium and add the remaining 1 tablespoon

each butter and olive oil to the skillet. Add the onion and porcini

and cook, stirring, until the onion is soft, about 4 minutes. Stir

in the garlic and red pepper flakes. Add the tomato paste and

cook, stirring, until darkened, 1 to 2 minutes. Add the reserved

2 cups porcini liquid, the crushed tomatoes, button and shiitake

mushrooms and ½ teaspoon salt. Bring to a simmer and cook,

stirring occasionally, until thickened, about 30 minutes. Remove

from the heat and stir in the parsley; season with salt.

4. Prepare the lasagna: Bring 7 cups water to a boil in a large

saucepan; transfer to a large heatproof bowl. Meanwhile, bring

3 cups water to a boil in a separate large saucepan. Gradually

whisk the polenta and 1½ teaspoons salt into the bowl of hot water.

Cover the bowl tightly with foil and set over the saucepan of boiling

water. Reduce the heat so the water is simmering; cook the polenta

until the liquid is absorbed, about 15 minutes. Remove from the heat,

uncover and vigorously whisk in the parmesan, eggs and nutmeg.

5. Preheat the oven to 350 . Lightly brush a 3-quart baking dish with

olive oil. Spread one-third of the polenta in the dish and top with

half of the mushroom sauce. Sprinkle with 1 cup mozzarella. Repeat

the layers (polenta, sauce, mozzarella), then top with the remaining

polenta. (If the polenta gets too thick, whisk in a little hot water.)

6. Loosely cover the dish with foil and bake until bubbly, 50 minutes

to 1 hour. Turn on the broiler. Uncover the lasagna and top with

the remaining 1 cup mozzarella; broil until melted, 2 to 3 minutes.

Sprinkle with parsley. Let stand 15 minutes before serving.

WeekendCooking


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142 FOOD NETWORK MAGAZINE ● MONTH 2013141414114141444444141114414144141144441414444441442222222222222222222222222 FOODFOODODODDODOODDOF O NETNETTTNETTWOWOWWORKWORKORKWORKORKORKRKORKORKOORKORKRKWOOWOWOWOWOROORKKOORKRKW KORRKRORRK MMMMMMMMAMAMAGAGGAGGGAGGGGGGGGGMMAGAGGGMMMAGAGAAAGGGGGMMMMAMAGAGAGGMMMAAGGGGMMAGGMMAMAGGGMAMAGGGGMMMMMAGGGMMAGGMM GGMMMAMAGGGGMMMAGGGMMMM GGGMMMMAMAGGMMMMM GAAAAAAAAZAZAZZIIINZINNNNNAAZAZAZ NNAZAZIZIZINNNNAAZA NNIINNNAZAAZA NAAZ NNIINNNAZ NNNNZ EEEEEEEEEE EEEE EE ●●●●● MMMMOMONNNNTNTTTTTNTM TNTONNTO TOMON HHHHHHHHHHHHHHHHHHHHHHHHHH 22222201201222222222222012 333

SPINACH-ARTICHOKE ROLLATINI ACTIVE: 45 min l TOTAL: 2 hr 45 min l SERVES: 6

FOR THE CHEESE SAUCE4 tablespoons unsalted butter¼ cup all-purpose flour4 cups whole milk¼ teaspoon cayenne pepper1 cup shredded cheddar cheese (about 4 ounces)¾ cup shredded low-moisture mozzarella cheese (about 3 ounces)¾ cup grated parmesan cheese (about 3 ounces)Kosher salt and freshly ground black pepper

FOR THE FILLING2 tablespoons unsalted butter½ small onion, finely chopped1 10-ounce box frozen chopped spinach, thawed and

squeezed dry1 9-ounce box frozen artichoke hearts, thawed and chopped1 teaspoon Worcestershire sauceKosher salt and freshly ground black pepper¼ cup grated parmesan cheese (about 1 ounce)1 large egg

FOR THE ROLLATINIKosher salt1 tablespoon extra-virgin olive oil12 lasagna noodles (not no-boil)1 cup grated low-moisture mozzarella cheese (about 4 ounces)1 tablespoon grated parmesan cheese

1. Make the cheese sauce: Melt the butter in a medium

saucepan over medium heat. Whisk in the flour until smooth;

cook, whisking, 1 minute. Gradually whisk in the milk and

cayenne until smooth. Bring to a boil and cook, whisking

occasionally, until slightly thickened, about 2 minutes. Remove

from the heat and whisk in the cheddar, mozzarella and

parmesan until melted. Add ½ teaspoon salt and a few grinds

of black pepper; let cool to room temperature, about 1 hour.

2. Make the filling: Melt the butter in a skillet over medium heat;

add the onion and cook, stirring occasionally, until soft, about

6 minutes. Add the spinach, artichoke hearts, Worcestershire

sauce and ½ teaspoon salt and cook, stirring occasionally, until

the vegetables are tender, about 5 minutes. Transfer to a bowl

and let cool, 30 minutes. Season with salt and pepper, then stir

in the parmesan, egg and ¾ cup of the cooled cheese sauce.

3. Prepare the rollatini: Preheat the oven to 350 . Bring a large

pot of salted water to a boil and stir in the olive oil. Add the

noodles and cook, stirring often, until pliable but not fully

cooked, about 8 minutes. Drain and rinse under cold water to

cool, then lay on a work surface.

4. Evenly spread 2½ cups of the cheese sauce in the bottom of a

9-by-13-inch baking dish. Spoon 2 tablespoons of the spinach

filling at one end of each noodle. Roll the noodles around the filling

and place seam-side down in the baking dish. Top with the

remaining sauce and sprinkle with the mozzarella and parmesan.

5. Cover the dish with foil; bake until bubbly, about 35 minutes.

Turn on the broiler. Uncover and broil until browned in spots,

2 to 4 minutes. Let stand 10 minutes before serving.

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To learn more about our culinary salts and for recipes, visit us at www.MortonSalt.com.

©2013 Morton Salt, Inc. ®Registered trademark of Morton Salt, Inc.

Nothing brings out the fl avor in food better than Morton Salt. That’s because we make sure that through harvesting and purifying, only the best salt crystals reach your plate. So every dish you create will be as fl avorful as you intend.

We focus on quality so you can do the same.


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ADVERTISEMENT

Dont just celebrate

Thanksgiving.Turkify it!™

TURKIFY™ YOUR LEFTOVERS, TOO. Plenty of turkey carvings

left over from the big meal? We bet you've never tried turkey

salad, turkey nachos, turkey omelets or turkey pizza (see right).

1

3

When it comes to Thanksgiving, you already

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ideas to Turkify™ the menu and more!

pound Honeysuckle White® Sweet Italian Turkey Sausage Links

boxes (8–10 servings) stuffi ng mix

cups chicken broth

cup butter, melted

1

2

3

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Preheat oven to 375°. Heat a nonstick skillet over medium-high heat. Add

sausage and cook to a minimum internal temperature of 165° or greater as

measured by a meat thermometer. Remove sausage casings and crumble

the cooked meat. Prepare stuffi ng according to package instructions (using

chicken broth and melted butter). Add cooked sausage and drippings to the

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brown and crisp (approximately 15–20 minutes).

Sweet Italian Turkey Sausage Stuffing

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TURKIFY IT! is a trademark of Cargill Meat Solutions Corporation.WorldMags.netWorldMags.net

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146 FOOD NETWORK MAGAZINE ● MONTH 201314441446666 FFFFFOODOFOOFOODDFFOFFFFOOFOFOFFFOFOFFFOFFFFFFOOFFFOOFFFFFOOFFFFOOFFFOOFFFOOFFFFFFF NETETETTTTETNNETN WWWWWOOOORORORORORORRORRRRKKKKKKWWOWOO KKKKWWWWWWOOOORKKKKKKWWOORKKWWWOOORKKKKKKKWWWOOOORRKWOOORRKKKKWWO KKKKWWOORKWWOOOO KWWOORKORKKKKWOWORKKKWWWOOOOORKKKWOWORKWWOO KKWWWOORKWOOOORKKWWOOOORKKWWOOOORKKKOOO MMMAMAMMAAGAGAGGAAMMMMAAMMAMMAAMMAMAMAAMMAAGAGMAAAMAAAAAMAAAMAAMAGAGAAA AZIAZIAZIZIZZZ NNNNAZZ NNZZIIINNNAZAZZIZIIINNNIINNNZIIINNNNZIZIIINNNIINNIINNNIINIINININNINA NNNINNNA INEEEEEEE EEEEEEEEEEEEEE ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● MONMONMONMMOMOMOMMONMONMONMOMOMMONOOOOOMOMOMOMOMONMONMONNNNNNNNTNTNTNTONMMMONMONMOOOOMOMONMONOMOMONMONNNTNMONMONMMMOOOMONNNMONMONMONOOOOOOONNMOMMOOOOOOOOOOMONTNTMMOOOOOOOOMONNNNTMONMMMONOOONNTMMOMONOOOOONTOONNMMMMOOOOOOONONTMOONOMONM NNONNM NN HHHH 22222202000001010112222200012222220022000122 101220000122200022200012200001222200200002000001200020000020000002000000001133333333333333333333333333333333

WeekendCooking

These Italian-style breadsticks

are called grissini. They’re long, thin and crunchy—not

doughy.

Breadsticks

Step-by-Step:

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PHOTOGRAPHS BY ANDREW PURCELL


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PARMESAN BREADSTICKS ACTIVE: 30 min l TOTAL: 2 hr 50 min (plus cooling) l MAKES: 20 breadsticks

Pinch of sugar

1 teaspoon active dry yeast

3 tablespoons extra-virgin

olive oil, plus more for

brushing

2¼ cups all-purpose flour,

plus more for dusting

1 teaspoon kosher salt

1 large egg white

Grated parmesan, for topping

1. Combine ¾ cup warm water (105 to 110 ) and the sugar in a food

processor. Sprinkle the yeast on the surface and set aside until foamy,

about 5 minutes. Add the olive oil and pulse once. Add the flour and

salt; pulse to form a smooth dough, about 2 minutes (fig. A). Brush

a large bowl with olive oil. Transfer the dough to the bowl and form

into a ball. Cover with plastic wrap and set aside in a warm place until

doubled in size, about 1½ hours.

2. Lay out a large sheet of parchment paper and brush with olive

oil. Transfer the dough to the parchment and pat into a 6-by-12-inch

rectangle (fig. B). Brush the dough lightly with olive oil. Cover

with plastic wrap and set aside 10 minutes. (At this point, you can

refrigerate the dough, covered, up to 12 hours.)

3. Preheat the oven to 350 . Line 2 baking sheets with

parchment; brush with olive oil. Cut the dough in half

crosswise with a chef’s knife or pizza cutter to make two 6-inch

squares (fig. C). Cut each half into 10 equal pieces (fig. D).

4. On a lightly floured surface, stretch and roll each piece

of dough with your hands into a thin 12-to-14-inch-long rope

(fig. E). Transfer the ropes to the prepared baking sheets,

arranging them about ½ inch apart (fig. F).

5. Whisk the egg white with 2 tablespoons water in a small

bowl. Brush the breadsticks lightly with the egg wash,

then sprinkle with parmesan. Cover loosely with plastic wrap;

set aside 10 minutes.

6. Uncover the breadsticks and bake until golden and crisp,

about 30 minutes, rotating the baking sheets halfway

through. Slide off the baking sheets and let cool on racks.

(The breadsticks will crisp up as they cool; if they are

still flexible, bake about 7 more minutes.) Store in an airtight

container up to 3 days.

CA B

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WeekendCooking

Turkey Soup


Insert kitchen shears into the carcass

and make a few cuts to get you started.

Then, use your hands to carefully pull the

carcass into 4 or 5 pieces.

Bring to a boil, then reduce the heat to

medium low. Simmer about 2 hours,

occasionally skimming any foam or fat from

the surface with a large spoon or ladle.

Combine the carcass, onions, carrots,

celery, parsley, garlic, peppercorns and

bay leaves in a stockpot. Cover with cold

water (about 7 quarts).

1

3

2

4

Don’t toss your turkey bones! Turn them

into homemade broth.

TURKEY BROTHACTIVE: 20 min

TOTAL: 2 hr 20 min

MAKES: about 4 quarts

1 turkey carcass (from a

roasted bird)

2 onions, cut into chunks

2 carrots, cut into chunks

3 stalks celery, cut into

chunks

1 bunch fresh parsley

4 cloves garlic, smashed

(unpeeled)

1 teaspoon black

peppercorns

2 bay leaves

How to Make

Pour through a large mesh strainer into a

pot; discard the solids. Cool slightly, then

refrigerate in covered containers for up to

3 days or freeze for up to 2 months. FO

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2 tablespoons extra-virgin

olive oil

2 leeks (white and light green

parts only), thinly sliced

3 stalks celery, chopped

3 carrots, chopped

2 parsnips, chopped

4 quarts turkey broth (at left)

Kosher salt

1 small head escarole, chopped

2 wide strips lemon zest

(removed with a vegetable

peeler)

3 cups chopped leftover roast

turkey (skin removed)

1 cup farfalline or other

small pasta

Juice of ½ lemon

¼ cup chopped fresh dill

and/or parsley (optional)

TURKEY-ESCAROLE SOUP WITH FARFALLINE ACTIVE: 20 min l TOTAL: 55 min l SERVES: 6 to 8

1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add

the leeks, celery, carrots and parsnips and cook, stirring occasionally,

10 minutes. Add the broth and bring to a simmer. Season with salt and

simmer until the vegetables are tender, about 20 minutes.

2. Add the escarole and lemon zest to the pot and simmer until the

escarole is tender, about 10 more minutes.

3. Add the turkey and pasta and cook until the pasta is partially cooked,

about 4 minutes. (The pasta will continue cooking in the hot soup.)

Remove from the heat and stir in the lemon juice. Discard the lemon zest

and top with the herbs.


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Two days

will be enough.

I say dumb things

sometimes.

Must be the sunshine.

"

" With 825 miles of beaches and countless deals, you will never want to leave. Make the vacation you long for, even longer.


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We dyed these with cranberries!

Dye your own napkins. Then, pick your turkey and

choose from 75 sides and pies.


Dye JobPick up an extra bag of cranberries this year and dye a set of napkins for Thanksgiving. Put white

cotton napkins in a simmering pot of 8 cups water mixed with ½ cup salt for 1 hour (this will help seal the dye later). Meanwhile, simmer 2 cups each cranberries, cranberry juice and water for 30 minutes,

mashing the cranberries. Strain and return the liquid to the pot. Rinse the napkins in cold water, squeeze dry and leave one end in the cranberry liquid for 4 hours. Rinse again, squeeze and hang to dry.

ThanksgivingPHOTOGRAPH BY KANG KIM

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TYLER’S

Tyler Florence puts together a classic Thanksgiving menu—with a few surprises.

E

ThanksgivingPHOTOGRAPHS BY KANA OKADA

very year Tyler, his wife, Tolan, along with Miles, 17, Dorothy, 5, and Hayden, 6, head to Tolan’s parents’ house in their hometown of Mill Valley, CA, for Thanksgiving. And every year it’s anyone’s guess what Tyler will bring. “My mother-in-law goes traditional, and I break the mold and do something crazy,” he says. “The night before, I figure out what I’m making, open a bottle of wine, put on some music and cook until 2 a.m.” Tyler says he never makes the same turkey twice: One year he smoked two birds; another year he brought turkey gumbo. About 40 friends and family members come for the feast—more than enough to justify serving both his mother-in-law’s traditional dishes and his turkey du jour. We asked Tyler for some of his favorite Thanksgiving recipes, and not surprisingly, he gave us a menu with a few twists, like turkey with a fig–balsamic vinegar glaze and a sweet potato casserole with bananas. “Family recipes should be the nucleus of the meal,” he says. “I just like to expand upon that a bit.”

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154 FOOD NETWORK MAGAZINE ● MONTH 2013111151555515511151155151511151555555551555515555115555511555111155551515515551155515555551555115551111555444444444444444444444444444444444444444 FOFOOFOOOOOODOODOOOODOOODOODODOOOODDODOODOODOODFOOODOOODOODOODDDOODOODOODOOOOOOODOOODDODODODOODOODOOOODODODDODOODOODDDOODOFOOOODODOOODOOOOOODDDOOOODOOOOOODDDODDDOO DOOO NNNETNETNETNETNETNNETETENETETNETNETNETNETTNETNEENETNETNNETNETNNETNENNENETNNETNNNENEENETNENENENEENETNNETNEETTNNNETETNN WWOWORKWOWWWWOWORKWOOOOROORKORKRKRKRKRKRKKKORKORKRKORKRKWOWOOORORKORORKRKORKORKRKRKRKORKRKWWOWORWWOORORKRRORRKORKWWOORKWOWWOWOWORRKORKRKORKOORKWOOORKORORKWOOORKORWWOOORKKKORKORKWOORKRRKWWOWOORRRRRKKRKORRWOOOORRWOOOORRKWWOORRK MMMAMAGMAGMAGMMAMAGMAGAGMAGMAGAMAGMAGMAGAGMAGMAAGMMMAGAMAGMMMAMAMMMMMMMAMAM AZINAZINAZINAZINAZINAZINAZINAZINNAZINAZINZINAZINAZIAZAZZ NAZINA NAAAAZIA NE E EEE EEEE ●●●●●●●●●●● MMMMMONTONTONTONTMONTMONTMMMMMMMMMMOMM HHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 22222020200200000110112222020000010111222202000112200200000112200010220200001122011000020001112000011000010000100020 333333333333333333333333333333333 WorldMags.netWorldMags.net

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“I’ve tried other types of bread in my stuffing, but they don’t have that big flavor that cornbread has. It makes me want to go back for a second scoop!”

FIG-GLAZED ROAST TURKEY WITH CORNBREAD STUFFINGACTIVE: 30 min l TOTAL: 3½ hr l SERVES: 8 to 12

1½ cups dried figs, roughly chopped¼ cup honey2 tablespoons fresh lemon juice2 tablespoons extra-virgin olive oil2 large onions, finely chopped1 tablespoon finely chopped fresh rosemary,

plus sprigs for garnish½ pound sweet Italian sausage, casings removed,

crumbled10 large cornbread muffins or 1 loaf cornbread,

torn into pieces (about 5 cups)Kosher salt and freshly ground pepper2 large eggs½ cup heavy cream½ to 1 cup chicken or turkey stock (homemade or

store-bought)1 10-to-12-pound fresh turkey, neck and giblets removed2 sticks unsalted butter (1 softened)½ cup balsamic vinegar

1. Combine the figs, honey and lemon juice in a large bowl;

add 3 cups warm water. Cover with plastic wrap and set aside

until the figs are tender and soft, 20 to 25 minutes. Pour off

the liquid into a separate bowl; set aside.

2. Make the stuffing: Heat the olive oil in a large skillet over

medium heat. Add the onions and rosemary and gently sauté

until translucent, about 4 minutes. Add the sausage and

sauté until browned, 10 to 12 minutes. Scrape the sausage

mixture into the bowl with the figs. Add the cornbread pieces

and season well with salt and pepper. Give it a good toss until

it’s well combined. In a separate bowl, whisk the eggs, heavy

cream and ½ cup stock; pour over the cornbread-sausage

mixture and stir to combine, adding up to ½ cup more stock if

the mixture is dry. Set aside while you work on the turkey.

3. Preheat the oven to 350 . Rinse the turkey thoroughly

inside and out with cold water and pat dry with paper towels.

Using your fingers, gently lift the skin from the turkey breast

and massage the 1 stick softened butter onto the breast meat.

Sprinkle the cavity and skin liberally with salt and pepper.

Stuff the bird with the cornbread stuffing. Cross the legs over

each other and tie with kitchen twine. Put the turkey on a rack

in a large roasting pan and place it in the oven. Roast 2 hours.

4. Meanwhile, make the glaze: Bring the reserved fig liquid to

a simmer in a small saucepan over medium heat; cook until

reduced by half, 10 to 12 minutes. Add the balsamic vinegar

and cook until syrupy, about 8 more minutes. Cut up the

remaining stick of butter and whisk it into the glaze.

5. After the turkey has roasted 2 hours, baste it with the fig

glaze and continue roasting until a thermometer inserted into

the meaty part of the thigh registers 170 , 30 minutes to

1 hour more. (If the legs or breast brown too quickly during

roasting, cover them with foil.) Transfer the turkey to a platter

or cutting board, loosely cover with foil and let rest up to

30 minutes before carving. Garnish with rosemary sprigs.

CRANBERRY-ORANGE SAUCEACTIVE: 5 min l TOTAL: 20 min l SERVES: 8 to 10

2 8-ounce packages cranberries (fresh or frozen)Zest (in wide strips) and juice of 1 orange½ cup sugar1 cinnamon stick

1. Put all of the ingredients in a saucepan over medium

heat and cook until the cranberries burst and the sauce

thickens, about 15 minutes.

2. Let cool and serve at room temperature or refrigerate.

Remove the cinnamon stick before serving.


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GREEN BEAN AND PEARL ONION CASSEROLE ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 8 to 10

FOR THE CASSEROLEKosher salt1¼ pounds green beans, trimmed2 cups pearl onions 2 tablespoons extra-virgin olive oil2 tablespoons unsalted butter2 cloves garlic, minced1 shallot, chopped2 bay leaves3 cups assorted mushrooms (such as oyster,

cremini and shiitake), trimmed and sliced2 tablespoons fresh thymeFreshly ground pepper3 tablespoons all-purpose flour3 cups whole milk

FOR THE TOPPINGVegetable oil, for frying4 shallots, thinly slicedAll-purpose flour, for coatingKosher salt

1. Prepare the casserole: Preheat the oven to 350 . Bring a large pot

of salted water to a boil. Add the green beans and pearl onions

and cook until the beans are bright green, 2 to 3 minutes. Drain the

vegetables, then plunge into an ice bath to stop the cooking. Drain,

then remove the skins from the pearl onions.

2. Combine the olive oil and butter in a large skillet over medium

heat. Add the garlic and shallot and cook, stirring, until the shallot

is caramelized, about 5 minutes. Add the bay leaves, then the

mushrooms. Stir to combine, then add the thyme and season with salt

and pepper. Sprinkle the mixture with the flour to tighten it up. Add the

milk and boil 3 minutes to thicken; remove the bay leaves.

3. Place the green beans and pearl onions in a 3-quart casserole dish.

Pour the “mushroom soup” over the vegetables and toss to make sure

they are well coated. Transfer to the oven and bake 30 minutes.

4. Make the topping: Heat about 2 inches of vegetable oil in a large pot

or Dutch oven until a deep-fry thermometer registers 360 . Toss the

shallots in a bowl with enough flour to lightly coat. Working in batches,

fry the shallots until golden brown and crisp, about 3 minutes. Using a

slotted spoon, remove to paper towels to drain; season lightly with salt.

Scatter over the casserole before serving.


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MONTH 2013 ● FOOD NETWORK MAGAZINE 157MONTMONTMONTMONTMONMONTMONTMONTMONTMONONOONTMONTMONTMONTMONTMONTONTMONMONTONNTMONTTMONMOMO TONTMOO TMONTMM NMMMMMONOONMONNTTMONTM NONONONNTTOONNONTONTMMOONNNNNTMMMMMOONNTNNNNTTONTONTTMONTMMMMMMOOOONNNNNNTONTTMMOMMMMOMOONTONTNNNTONNTTMONTONTMMMMOOMOMOONTONTNNNNNTONTONTTTMMMMMMOONNTMMMOONTTTTHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHHH 202010201202020002020202010120202020120120201202020220102012010201220100012020220001112020122012000011110012012222202020200120202000112202022022020000011111120202012220220000101111222220200000111112222012201000111112222222220001133333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333333 ●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●●● FFFOFOFOFOFOFOOOODODOODODOOOODODODDODFOOFOOOOOOOOOODDODFOOOODOOOODFOOOOOFFFFOOOODOOODOOOOODODFFOFOOOOODDDDOFFOODDDF OODODF OOOOOOODODDDDOOOOOOODDDDDF OODODOOODDF ODOODODDF ODOOOODDDDDODODOOOODDDDOODDDD ETETNETNETENETETNETNNETNETETNETNETNETTNENETNETNNETNETNENENETNNETNETNNNNNNETTETTTNNNETNETTTNETNETNNETNEETNETTNETNETETNETNETNNNNETNETENNNNNNNETNNNNNNNNNNEEEETETTTTTTNNNNNETETEETETEETETTNNNNNNETNNETNEETTTNETTTNEETTNNNETWORWORKWORKWORKWORKWORWORKORWORORKKORKOOOWORWORWORKORWWORKWORWOWOWORKWOROWORKWORKOROWORKWORKWOOOOOORKWORKW RKRKWWWORKOOOWORKRKWORKWORKWORKRKWWWOWORKWORKWWWWWWOWWOWWORKWORWORKWORKOWWWORKWORKWWOWWORKWOOORKWOWORKWORKORKWWWORKWOORKORKRKWORWWOOOOOOOORKKWORKWORKWORKWWWWOOWORKWORKWWWWWWORKWOOOOWORKWORKWORKWWOORKWWWOOOOO MAGMAGMAGMAGMAGMAGMAGAGGMAGGAGMAGMAGMAGMAGMAGMAMAMAGMAGMAGAAGAGMAGMAGGGMAGMAAGGGGMAGMMAMAGGGGGMM GGMM GGGMM GM GMAMAAAGMMAGGGAGMAGMAMAGMAGMAGMAGMMAGMAMAGGAGMAMMAAAGGGGGGGAGMAAGGMAGGGGAZINAZINAAAZINZINAZINAZIAZINAZININAZINAZINAZINAZINAZINAZINAZZAZIAZINAZINAZINAZINZINNAZINAZINAZINAZINAZINAZINZINAZINZINAZINZINAZINAZINAAAZAZINAZINAZINAZINAZINNAZINAZAZZZZZZININAZINAZINZZINNAZINAAZZZZIINAAZAZZIZAZINAZIAAAAAAZZ NINAZINAZINNNNAZINAZINNAZINAAZINNNNNAZAZINNAZIAAAZZINZIZIINZINAZZAAAA NNEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 11111111111111111111111111111111111111111111111111111111111111111111111115757575757557575757575757577777575757757577575577575557757577757575755777757575757575757777757575757577777575575775555577777575757775777755777777575577757577755577775

WHIPPED SWEET POTATOES AND BANANAS WITH HONEYACTIVE: 20 min l TOTAL: 1 hr 25 min l SERVES: 10 to 12

5 sweet potatoes4 bananas, unpeeled2 sticks unsalted butter,

at room temperature¼ cup honeyKosher salt¾ cup packed dark brown sugar½ cup all-purpose flour1½ cups pecans, roughly chopped

1. Preheat the oven to 375 . Prick the sweet

potatoes all over with a fork, put in a roasting

pan and roast 30 minutes. Toss the bananas

into the pan and continue roasting until

the bananas and potatoes are very soft,

10 to 15 more minutes. Remove from the oven

but don’t turn off the oven.

2. When the potatoes are cool enough to

handle, cut in half and scoop out the flesh into

a large bowl. Peel the bananas and add them

to the bowl along with 1 stick butter and the

honey. Season with salt and beat vigorously

with a wooden spoon until everything is well

combined and the mixture is fluffy. Spoon into

a shallow 2-quart baking dish; smooth the top.

3. Use your fingers to rub the remaining stick

of butter, the brown sugar, flour and pecans

in a bowl until the mixture is combined.

Sprinkle over the sweet potatoes and return

to the oven until the topping is golden brown,

about 20 minutes.

“I’ve been making this dish for 15 years. It has this interesting complexity you can’t put your finger on.”


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“I know, let’s have a cuddle marathon.”


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BAKE & YOU SHALL RECEIVED i a m o n d N u t F a n t a s i e s . c o m


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Anne Burrell doesn’t mess around on Thanksgiving: She makes this over-the-top three-day-brined bird every year. PHOTOGRAPHS BY DAVID MALOSH

Plan ahead for this recipe, says Anne: “I do the extend-o brine!”

&BrinedBig


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BIG, BRINED HERBY TURKEYACTIVE: 1 hr l TOTAL: about 4 days, mostly unattended l SERVES: 8 to 10

FOR THE BRINE¾ cup kosher salt⅓ cup sugar2 onions, diced2 carrots, diced3 celery ribs, diced1 whole garlic bulb, cut

in half equatorially½ small bunch rosemary½ small bunch sage2 tablespoons coriander seeds2 tablespoons fennel seeds6 bay leaves1 teaspoon crushed

red pepper1 15-pound fresh turkey (neck

and giblets discarded)

FOR THE HERB BUTTER½ pound (2 sticks) unsalted

butter, at room temperature2 tablespoons finely chopped

fresh rosemary2 tablespoons finely chopped

fresh sageKosher salt

FOR THE GRAVY2 onions, diced2 carrots, diced2 celery ribs, diced4 cloves garlic, smashed8 sprigs thyme, tied together with twine3 bay leavesKosher salt2 cups dry white wine1 cup all-purpose flour2 quarts chicken stock

1. Brine the turkey: Combine 2 gallons water with the salt, sugar,

onions, carrots, celery, garlic, rosemary, sage, coriander seeds, fennel

seeds, bay leaves and crushed red pepper in a container large enough

to accommodate all the ingredients and the turkey. Stir to combine.

Submerge the turkey in the brine and refrigerate for 3 days.

2. The night before you roast the bird, remove it from the brine and pat it

dry with paper towels. Make the herb butter: In a small bowl, combine the

butter, rosemary, sage and some salt. Using your fingers, carefully work

your way under the skin of the turkey to separate it from the breasts and

legs. Massage the butter under the skin, then all over the bird. This acts

like suntan lotion to create a lovely, crispy brown skin. Tie the turkey legs

together with twine to keep the bird nice and compact for even cooking.

3. In your roasting pan, for the gravy, combine the onions, carrots,

celery, garlic, thyme bundle and bay leaves. Season with salt. Plunk

the turkey on top of the veggies and put it in the fridge overnight

uncovered. Yes, that’s right…uncovered. This allows the skin of the

turkey to dry out, which will create a gorgeous brown crispy skin.

Now a bunch of your prep work is out of the way, so all you have to do

tomorrow is toss the turkey in the oven!

4. Preheat the oven to 450 . Pour the wine into the roasting pan and

put the turkey in the screaming-hot oven for 35 to 40 minutes, or until

it becomes beautifully browned. Reduce the heat to 350 . Baste with

the pan juices and rotate the pan every 30 minutes for the remainder

of the cooking time; think 17 minutes per pound…you do the math.

If the turkey starts to get too brown, tent it loosely with foil.

5. Remove the turkey from the oven when an instant-read thermometer

registers 165 when inserted into the thickest part of the thigh. (Be

sure the thermometer is not touching a bone.) Transfer it to a rimmed

baking sheet, cover with foil and let it rest for at least 30 minutes.

6. Make the gravy: Using a mesh strainer, strain the veggies out of the

pan juices over a large bowl and allow the fat to rise to the top. Discard

the veggies. Skim the fat from the pan juices, add it to a large saucepot

and bring it to medium heat. Whisk in the flour and cook until it has

the consistency of wet sand, 4 to 5 minutes. Whisk the pan juices and

stock into the flour mixture. Bring to a boil and reduce to a simmer.

Cook until it is thick, 10 to 15 minutes. Taste and season with salt, if

needed. Carve the turkey and serve with the gravy.

Turn the page for Anne’s leftover-turkey sandwich.

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The Day After...Anne takes her leftovers seriously, too.

Here’s how she assembles the ultimate sandwich.

“This, to me, is the per fect finish to Thanksgiving.

Dinner is only half the holiday.”

TURKEYA layer of turkey and a

sprinkle of salt go in the

middle. “This sandwich is

the reason I get an extra-

big turkey every year.”

POTATOESShe spreads the top

piece of bread with

a thin layer of cold

mashed potatoes.

BREADAnne toasts

sourdough bread,

but she likes all the

fillings cold.

GRAVYInstead of mayo, she

spreads cold gravy on

both pieces of bread.

No cranberry sauce.

STUFFINGThe bottom piece of

bread gets a layer of cold

stuffing: “The key to this

sandwich is even and thin

layers of everything.”

Find more of Anne’s favorite recipes in her new book, Own Your Kitchen ($30, Clarkson Potter).

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T O S H A R E W I T HF A M I L Y

T O S H O W M Y L O V E

B E C A U S E F O O D I S C O M F O R T I N G

B E C A U S E I C E L E B R A T E

W I T H F O O D

T O S H A R E A M O M E N T

TO CARRY ONT R A D I T I O N S

t

W H Y I CO O KSM

T O W O W

TO B R I N G U ST O G E T H E R

© 2013 CSC Brands LP

W H AT E V E R T H E R E A S O N. W H AT E V E R T H E D I S H.M A K E I T D E L I C I O U S W I T H S WA N S O N.™Broths and stocks for perfect stuffing, gravy and more.

Get inspired and share your reason at SwansonWhyICook.com.

F O R T H E H O L I D A Y S


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StuffingAll-Star

Food Network chefs show us four new ways to make the ultimate Thanksgiving side.

PHOTOGRAPHS BY LINDA PUGLIESE


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BOBBY FLAY’S WILD MUSHROOM–BACON SOURDOUGH DRESSINGACTIVE: 30 min l TOTAL: 1 hr 50 min l SERVES: 8

1¼ pounds sourdough bread, crusts removed, cut into ½-inch cubes (about 12 cups)

½ pound shiitake mushrooms, stems removed, caps roughly chopped

½ pound oyster mushrooms, roughly chopped

½ pound cremini mushrooms, thinly sliced¼ cup canola oilKosher salt and freshly ground pepper¾ pound slab bacon, cut into ½-inch dice1 large Spanish onion, finely diced5 cloves garlic, finely chopped3 to 5 cups homemade chicken stock or

canned low-sodium chicken broth2 tablespoons finely chopped fresh sage2 tablespoons finely chopped fresh thyme½ cup chopped fresh parsley 2 large eggs, lightly beatenUnsalted butter, for the baking dish

1. Preheat the oven to 350 . Spread the bread

cubes in an even layer on a large baking sheet

and bake, stirring a few times, until light

golden brown, about 12 minutes. Allow to

cool, then transfer to a very large bowl.

2. Increase the oven temperature to 375 .

Combine the mushrooms on a baking sheet,

toss with 3 tablespoons canola oil and season

with salt and pepper. Roast in the oven,

stirring several times, until soft and golden

brown, about 25 minutes.

3. Meanwhile, heat the remaining 1 tablespoon

oil in a large high-sided sauté pan over

medium heat. Add the bacon and cook, stirring

occasionally, until the fat has rendered, about

10 minutes. Remove with a slotted spoon to a

paper towel–lined plate.

4. Pour off all but about 2 tablespoons of

the fat from the pan and place it back on the

stove over high heat. Add the onion and cook,

stirring, until soft, about 4 minutes. Add the

garlic and cook 1 minute. Add 3 cups chicken

stock and the herbs, season with salt and

pepper and bring to a simmer.

5. Add the mushrooms to the bowl with the

bread, then add the stock mixture, the bacon

and the eggs; season with salt and pepper and

gently stir until combined. The mixture should

be very wet; add more stock if needed. Butter a

9-by-13-inch baking dish. Add the stuffing and

cover with foil. Bake 20 minutes, then remove

the foil and continue baking until golden brown,

30 to 40 more minutes. Remove from the oven

and let cool 10 minutes before serving.

“This is one of my all-time favorite dressings: I even have it on my Thanksgiving menu at Bar Americain.”


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ALTON BROWN’S OYSTER DRESSING ACTIVE: 40 min l TOTAL: 1½ hr (plus 24-hr drying) l SERVES: 6 to 8

1. The day before making the stuffing, bake the cornbread: Preheat the oven to 425 and place

a 10-inch cast-iron skillet in the oven. In a bowl, combine the cornmeal, salt, sugar, baking

powder and baking soda. Whisk to combine well. In a large bowl, combine the buttermilk, eggs

and creamed corn, whisking to combine thoroughly. Add the dry ingredients to the buttermilk

mixture and stir to combine. If the batter will not pour, add more buttermilk.

2. Swirl the vegetable oil in the hot cast-iron skillet. Pour the batter into the skillet and bake until

the cornbread is golden brown and springs back upon the touch, about 20 minutes. Let cool in the

skillet, then crumble 6 cups of the cornbread and spread out on a baking sheet. Let the cornbread

dry out at room temperature, uncovered, about 24 hours.

3. Make the stuffing: Preheat the oven to 350 . Heat the vegetable oil in a 12-inch cast-iron skillet

over medium-high heat. Add the onion, celery, salt and pepper. Cook, stirring frequently, until the

onion and celery are semitranslucent, about 15 minutes. Remove the skillet from the heat; add

the crumbled cornbread, oyster crackers, thyme and sage and stir well. Next, add the oysters with

their liquor and the eggs; stir until combined. Pat the mixture down into an even layer.

4. Put the skillet on the middle rack of the oven and bake until golden brown and crisp around the

edges, about 30 to 35 minutes.

FOR THE CORNBREAD2 cups yellow cornmeal1 teaspoon kosher salt1 tablespoon sugar2 teaspoons baking powder½ teaspoon baking soda1 cup buttermilk, plus more if needed2 eggs1 cup canned creamed corn2 tablespoons vegetable oil

FOR THE STUFFING¼ cup vegetable oil 1 large onion, chopped 4 stalks celery, chopped ½ teaspoon kosher salt ¼ teaspoon freshly ground pepper5 ounces oyster crackers, crushed1½ teaspoons dried thyme 1 teaspoon dried sage 1 pint small oysters with liquor2 large eggs, lightly beaten

“Oysters are one of the few foods found on today’s Thanksgiving table that were likely served at the very first Thanksgiving back in 1621.”a


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ALEX GUARNASCHELLI’S “MILES STANDISH” STUFFINGACTIVE: 30 min l TOTAL: 1 hr 20 min l SERVES: 12 to 16

“This is a family recipe from my father’s side. ‘This is a traditional American stuffing,’ he says with a sly grin. ‘Of course they had mozzarella cheese and pepperoni on the Mayflower.’”

1. Preheat the oven to 375 . Melt 2 tablespoons butter in a large skillet over medium heat.

Add the onions and celery and cook until translucent, about 5 minutes. Transfer the contents

to a bowl and set aside.

2. Arrange the bread slices in a single layer on a baking sheet and toast in the oven, turning

once, until light brown. While the toast is hot, lightly spread both sides with butter. Cut the

toast into 1-inch squares and transfer to a large bowl. Add salt and pepper to taste, then add

the thyme, sage and rosemary. Toss and set aside.

3. Heat a large skillet over high heat; add the remaining 1 tablespoon butter, then add the

pepperoni pieces and cook, stirring, 2 to 3 minutes. Drain on paper towels. Add the sausage to

the skillet and cook, stirring, until browned, about 10 minutes.

4. Add the celery and onion mixture, pepperoni, sausage and mozzarella to the bowl with the

bread. Mix to combine, then add the chicken stock to moisten all of the ingredients; toss.

5. Pour the mixture into a 3-quart baking dish and cover with foil. Bake 30 minutes, then remove

the foil and continue baking until golden brown, about 20 more minutes.

3 tablespoons unsalted butter,

plus more for the bread

3 onions, halved and cut into thin slices

8 stalks celery, cut into thin slices

12 slices white sandwich bread

Kosher salt and freshly ground white pepper

2 tablespoons fresh thyme

10 fresh sage leaves, cut into thin strips

1 teaspoon dried rosemary

10 ounces pepperoni, skin removed,

cut into small cubes

1 pound bulk pork breakfast sausage

1 pound mozzarella cheese,

cut into ¾-inch cubes

1 cup low-sodium chicken stock, heated

Alex cooks this stuffing

inside her bird. If you do the same, just make sure the

stuffing reaches 165 .


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FOR THE CORNBREAD¼ cup plus 2 tablespoons vegetable shortening1 cup yellow cornmeal½ cup all-purpose flour1 tablespoon baking powder1 teaspoon salt½ teaspoon baking soda1 cup buttermilk½ cup milk1 large egg

FOR THE STUFFING1 loaf crusty French bread, cut into 1-inch cubes (about 8 cups)1 stick unsalted butter4 stalks celery, finely diced (leaves included)2 carrots, finely diced1 large onion, diced4 cups low-sodium chicken broth, plus more if needed2 teaspoons chopped fresh rosemary½ teaspoon dried thyme¼ teaspoon ground sage⅛ teaspoon turmeric (optional)Kosher salt¼ cup chopped fresh parsley

1. The day before making the stuffing, bake the cornbread: Preheat

the oven to 450 . Melt 2 tablespoons shortening in a 9-inch cast-

iron skillet over medium heat. Meanwhile, combine the cornmeal,

flour, baking powder, salt and baking soda in a large mixing bowl. In

a separate bowl, whisk the buttermilk, milk and egg until combined.

Slowly incorporate the wet ingredients into the dry, stirring until

combined. Melt the remaining ¼ cup shortening in the microwave

and add to the batter, stirring constantly. Pour the batter into the

hot skillet, smoothing the surface with a rubber spatula. Bake until

golden brown, 20 to 25 minutes. Let the cornbread cool in the skillet,

then cut into 1-inch cubes.

2. Spread the cornbread and French bread cubes on 2 baking sheets

and let dry at room temperature, uncovered, until totally crisp, about

24 hours. Transfer to a large bowl and toss to mix them up a bit.

3. Make the stuffing: Preheat the oven to 350 . Melt the butter in a

large skillet or Dutch oven over medium heat. Add the celery, carrots

and onion and cook until the onion is almost translucent, about

6 minutes. Add the chicken broth and bring to a boil. Reduce the heat

to low and add the rosemary, thyme, sage and turmeric. Gradually

ladle the broth mixture into the bowl with the bread, tossing gently.

Taste as you go and add salt carefully. If the mixture is not moist

enough, add a bit more chicken broth. Stir in the parsley.

4. Transfer the mixture to a 9-by-13-inch baking dish. Bake until golden

brown, 20 to 25 minutes. Let rest 10 minutes before serving.

REE DRUMMOND’S CORNBREAD DRESSING ACTIVE: 30 min l TOTAL: 1 hr 20 min (plus 24-hr drying) l SERVES: 10 to 12

“This stuffing is a canvas for whatever I want to add: crumbled sausage, roasted mushrooms, caramelized apples, oysters, even dried fruit and nuts.”r


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What’s our secret ingredient?

For this Caramel Apple Pie recipe

and others, visit OrganicValley.coop/Secret

It’s our passion and dedication, which begins on the farm with farmers who care for their cows like family and give them lush organic pastures. It’s our master butter makers, who follow time-honored traditions to slow churn our pasture-raised sweet cream into rich, delicious award-winning butter. And it’s our commitment to giving you the best ingredients for creating memorable holiday traditions.


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Round out your holiday menu with quinoa, farro and more.

1. Bring a large pot of salted water to a boil; add the wild rice and cook until just tender, about

40 minutes; drain. Set aside and cover to keep warm.

2. Meanwhile, heat the olive oil in a deep skillet over medium heat. Add the sausage and cook,

breaking up the meat with a wooden spoon, until browned, about 5 minutes. Pour off all but

about 3 tablespoons of the drippings. Add the leeks and thyme and cook, stirring occasionally,

until the leeks are just wilted, about 5 minutes. Stir in the basmati rice and cook until lightly

browned, 1 to 2 minutes. Add 1⅓ cups water and ¼ teaspoon salt and bring to a boil. Reduce the

heat to low; cover and simmer until the rice is tender, about 15 minutes. Remove from the heat

and set aside, covered, 5 minutes.

3. Fluff the basmati rice with a fork, then stir in the prepared wild rice and the parsley. Season

with salt and pepper.

WILD RICE AND BASMATI PILAF WITH SAUSAGE ACTIVE: 30 min l TOTAL: 50 min l SERVES: 6 to 8

Kosher salt¾ cup wild rice2 tablespoons extra-virgin olive oil8 ounces sweet Italian sausage,

casings removed2 leeks (white and light green parts only),

halved lengthwise and thinly sliced1 tablespoon chopped fresh thyme¾ cup basmati rice2 tablespoons chopped fresh parsleyFreshly ground pepper

GrainGo with

the


PHOTOGRAPHS BY LINDA PUGLIESE


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SPICY QUINOA WITH SWEET POTATOESACTIVE: 45 min l TOTAL: 45 min l SERVES: 6 to 8

1¾ cups quinoa3 cups low-sodium chicken brothKosher salt3 tablespoons vegetable oil½ red onion, thinly sliced2 cloves garlic, finely chopped1 tablespoon ancho chile powder1 teaspoon ground coriander½ teaspoon ground cumin1 small red jalapeño pepper, seeded

and thinly sliced2 small sweet potatoes, peeled and

cut into ½-inch pieces⅓ cup roughly chopped fresh cilantro1 to 2 tablespoons fresh lime juice

1. Put the quinoa in a bowl and cover with

water; drain. Repeat twice; drain well. (This will

help remove bitterness.) Transfer the quinoa to

a medium saucepan over medium heat and

stir constantly until the quinoa is dry, about

8 minutes. Add 1½ cups chicken broth, ¾ cup

water and ½ teaspoon salt. Bring to a simmer,

then cover the pan, leaving the lid slightly

ajar to let steam escape; reduce the heat to

medium low and cook until the quinoa is tender

and the liquid is absorbed, about 15 minutes.

2. Meanwhile, heat the vegetable oil in a large

skillet over medium heat. Add the red onion

and garlic and cook until slightly softened,

about 4 minutes. Add the chile powder,

coriander and cumin and cook, stirring, until

the spices darken, about 1 minute. Add the

remaining 1½ cups chicken broth, the jalapeño,

sweet potatoes and ½ teaspoon salt. Increase

the heat to medium high and bring to a simmer.

Cook, stirring occasionally, until the sweet

potatoes are tender and the liquid is almost

absorbed, about 15 minutes.

3. Add the sweet potato mixture to the quinoa,

then add the cilantro and lime juice and toss;

season with salt. FO

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1. Combine the red rice, 3 cups water and ½ teaspoon salt in a medium saucepan. Cover and

bring to a simmer over medium heat. Reduce the heat to medium low and cook until the rice is

tender, about 45 minutes. (Drain any excess water.)

2. Meanwhile, heat the olive oil in a large deep skillet over medium-high heat. Add the onion;

sprinkle with the sugar and season with salt and pepper. Cook, stirring, until the onion is soft,

about 5 minutes. Add the ginger and dried cherries; cook, stirring, until the onion is golden

brown, about 7 more minutes.

3. Stir the prepared rice into the onion mixture. Add the baby spinach and orange juice and stir

until the spinach is just wilted, about 1 minute. Season with salt and pepper.

1½ cups red riceKosher salt2 tablespoons extra-virgin olive oil1 large white onion, halved and thinly slicedPinch of sugarFreshly ground pepper1½ teaspoons grated peeled ginger½ cup dried cherries1 10-ounce package baby spinachJuice of 1 orange

RED RICE WITH SPINACH AND DRIED CHERRIES ACTIVE: 25 min l TOTAL: 55 min l SERVES: 6 to 8


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SERIOUSSTRENGTH

Handles even your heaviest, messiest meals.

facebook.com/DixieProducts


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2 tablespoons unsalted butter1 large onion, thinly sliced2 tablespoons brandy or cognac2 cups farro1 tablespoon Worcestershire sauce Kosher salt and freshly ground pepper1½ cups low-sodium chicken broth1 bay leaf¼ cup grated parmesan cheese (about 1 ounce), plus a small piece of rind1 cup grated gruyère cheese (about 4 ounces)2 tablespoons roughly chopped fresh parsley

1. Position a rack in the upper third of the oven and preheat to 400 . Melt the butter in a

medium pot over medium-high heat. Add the onion and cook, stirring, until softened, about

5 minutes. Add the brandy and cook until evaporated, about 2 minutes. Add the farro,

Worcestershire sauce, ½ teaspoon salt and a few grinds of pepper; cook, stirring, until

the farro is coated, 2 minutes. Stir in the chicken broth, 1½ cups water, the bay leaf and the

parmesan rind. Bring to a boil, then stir in the grated parmesan.

2. Transfer the mixture to a 1½-quart baking dish, cover with foil and bake until most of the

liquid is absorbed and the farro is tender, about 40 minutes. Remove from the oven; discard

the bay leaf and parmesan rind. Continue baking, uncovered, until all of the liquid is absorbed,

about 5 more minutes. Sprinkle with the grated gruyère; turn on the broiler and broil until

melted and golden brown in spots, about 1 minute. Top with the parsley.

ONION SOUP–STYLE FARRO ACTIVE: 20 min l TOTAL: 1 hr 10 min l SERVES: 6 to 8


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Meet the Tyson® Mini Chicken Sandwich. Warm, wholesome and made with 100% all white meat chicken, it’s perfectly sized for life on the go. Learn more at TysonToGo.com.

100% all white meat goodness. (Available in our convenient travel size.)

®/© 2013 TYSON FOODS, INC.


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We created enough side dishes to get you through this Thanksgiving—and the next few, too.

Carrots with WalnutsC t

No.2


SidesVegetable50


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Garlic-Parmesan Green Beans

Roasted Cauliflower with Grapes

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50SidesVegetable

PHOTOGRAPHS BY JUSTIN WALKERWorldMags.netWorldMags.net

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No.4WorldMags.netWorldMags.net

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NOVEMBER 2013 ● FOOD NETWORK MAGAZINE

1. Carrots with Spiced Yogurt Toss

8 bunches (2½ pounds, trimmed) baby

carrots with 2 tablespoons olive oil, 3 sliced

shallots, 1 teaspoon chopped thyme, and salt

and pepper. Roast at 425 , 20 minutes. Stir

¼ cup Greek yogurt with 1 tablespoon each

honey and olive oil; season with cayenne

and salt. Drizzle over the carrots.

2. Carrots with Walnuts Cook 8 bunches

(2½ pounds, trimmed) baby carrots in

boiling salted water until tender, 8 minutes;

drain. Sauté in 2 tablespoons butter with a

3.5-ounce jar walnuts in syrup over medium-

high heat. Add a splash of cider vinegar, and

salt and pepper. Sprinkle with chopped chives.

3. Sweet-and-Sour Carrots Sauté

1 chopped onion in 3 tablespoons butter

over medium heat, 5 minutes. Add

3 pounds chopped rainbow carrots and

½ cup water. Cover and cook 8 minutes.

Stir in 3 tablespoons each raisins, honey

and cider vinegar; season with salt and

pepper. Sprinkle with capers.

4. Southwestern Rainbow Carrots Halve 3 pounds rainbow carrots lengthwise;

toss with 3 tablespoons olive oil, ½ teaspoon

each ground cumin and kosher salt, and

¼ teaspoon chipotle powder. Roast at 425 ,

25 minutes. Sprinkle with chopped cilantro.

5. Carrots and Pearl Onions Quarter

2 pounds carrots lengthwise and peel 2 cups

pearl onions; sauté in 3 tablespoons butter

over medium heat, 5 minutes. Add

½ cup water. Cover and simmer 10 minutes.

Uncover; add 2 tablespoons each brown

sugar and cider vinegar and boil until syrupy,

5 minutes. Sprinkle with chopped parsley.

6. Haricots Verts with Dates Cook

4 ounces diced pancetta in a skillet until

crisp. Remove with slotted spoon. Add

2 pounds haricots verts to the skillet and

sauté over medium-high heat, 10 minutes.

Stir in the pancetta and ½ cup sliced dates;

season with salt and pepper.

7. Green Beans with Cranberries Toss

2 pounds green beans with 3 tablespoons

olive oil, and salt and pepper to taste. Roast

at 425 , 15 minutes. Toss in ¼ cup each dried

cranberries and sliced almonds. Roast until

the green beans are charred, 5 more minutes.

8. Green Beans with Blue Cheese Cook

1½ pounds green beans in boiling salted

water until crisp-tender, 5 minutes. Drain

and toss with ½ cup toasted sliced almonds,

¼ cup olive oil and 2 tablespoons lemon

juice. Season with salt and pepper. Sprinkle

with crumbled blue cheese.

9. Garlic-Parmesan Green Beans Cook

1½ pounds green beans in boiling salted

water until crisp-tender, 5 minutes; drain.

Sauté 4 sliced garlic cloves and ½ teaspoon

red pepper flakes in 3 tablespoons olive oil

over medium heat until golden, 1 minute. Stir

in the green beans; cook 5 more minutes.

Season with salt. Top with shaved parmesan.

10. Green Bean Casserole Cook

2 pounds green beans in boiling salted water

until crisp-tender, 5 minutes; drain. Sauté

the green beans with 1 pound sliced button

mushrooms in 2 tablespoons butter in a

large ovenproof skillet over medium heat,

5 minutes. Add 1 teaspoon each minced

garlic and kosher salt, and ¼ teaspoon

allspice; cook 2 minutes. Add ¼ cup instant

flour. Whisk in 1 cup each chicken broth

and half-and-half; bring to a boil. Top with

canned fried onions. Bake at 400 until

bubbly, 15 to 20 minutes.

11. Kale Casserole Make Green Bean

Casserole (No. 10), substituting the green

beans with 3 chopped bunches kale. Add

1 cup shredded gruyère and 2 tablespoons

parmesan with the fried onions.

12. Spinach with Salami Sauté 3 sliced

garlic cloves and 3 chopped slices salami

in 3 tablespoons olive oil until crisp. Stir in

two 10-ounce bags baby spinach; cook until

wilted. Season with salt and pepper.

50 Vegetable SidesF

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FOOD NETWORK MAGAZINE ● NOVEMBER 2013

50 Vegetable Sides

13. Creamed Spinach Thaw two

10-ounce boxes frozen chopped spinach;

squeeze dry. Sauté 2 each minced

shallots and garlic cloves in 2 tablespoons

butter in a saucepan over medium heat,

2 minutes. Stir in 2 cups heavy cream,

3 tablespoons grated parmesan, ½ teaspoon

kosher salt and ⅛ teaspoon each ground

nutmeg and cayenne. Cook until thickened,

6 to 8 minutes. Add the spinach; simmer

5 more minutes. Stir in the juice of ½ lemon.

14. Creamed Spinach and Artichokes Make Creamed Spinach (No. 13), substituting

1 box spinach with one 9-ounce box thawed

frozen artichoke hearts. Stir in ¼ cup

chopped parsley. Transfer to a casserole

dish; sprinkle with grated parmesan and

breadcrumbs. Bake at 400 , 20 minutes.

15. Braised Collards Cook 3 diced slices

bacon in 1 teaspoon vegetable oil in a large

pot until just crisp. Add 1 diced onion and

3 sliced garlic cloves; cook 5 minutes. Add

2 chopped bunches collard greens, 1 cup

chicken broth and ½ teaspoon red pepper

flakes. Cover and simmer, 45 minutes. Stir in

1 tablespoon cider vinegar.

16. Collards with Peas Make Braised

Collards (No. 15), adding one 15-ounce can

black-eyed peas (drained and rinsed) during

the last 15 minutes of cooking.

17. Chinese-Style Greens Cook 2 sliced

Chinese sausages with 2 teaspoons each

minced ginger and garlic in 2 tablespoons

vegetable oil over medium heat until

browned, 5 to 6 minutes. Add 2 pounds

chopped mustard greens and cook, stirring,

8 minutes. Season with salt and pepper.

18. Spinach-Apple Salad Whisk

3 tablespoons olive oil, 1 tablespoon

cider vinegar, 1 teaspoon dijon mustard,

½ teaspoon honey, and salt and pepper.

Toss with a 10-ounce bag baby spinach,

1 sliced apple and ½ cup each chopped

toasted walnuts, dried cranberries and

crumbled blue cheese.

19. Fennel-Arugula Salad Bring ⅓ cup

olive oil and 3 tablespoons red wine vinegar

to a simmer in a saucepan; remove from the

heat. Add ¾ cup sliced kumquats; let sit

15 minutes. Toss with 5 ounces baby arugula,

1 shaved fennel bulb, and salt to taste.

20. Cranberry-Pear Salad Whisk

3 tablespoons each cranberry sauce and

olive oil, 1 tablespoon orange juice and

1 teaspoon each honey and dijon mustard.

Toss with 5 ounces baby greens, 2 sliced

pears, ½ cup diced cheddar, and salt to taste.

21. Acorn Squash with Pepitas Halve

2 acorn squash; slice into 1-inch-thick

wedges. Toss with 4 tablespoons melted

butter, 1 tablespoon brown sugar and

¾ teaspoon each smoked paprika and kosher

salt. Roast at 425 , 40 minutes. Sprinkle

with 3 tablespoons pepitas and roast 5 more

minutes. Season with salt.

22. Maple Acorn Squash Halve 2 acorn

squash; slice into ¾-inch-thick wedges. Toss

with 4 tablespoons melted butter, ¼ cup

maple syrup, 2 teaspoons Sriracha and

6 thyme sprigs; season with salt. Roast at

400 , 35 minutes.

23. Parmesan Acorn Squash Halve

2 acorn squash; slice into ½-inch-thick

wedges. Toss with ¼ cup olive oil. Sprinkle

with Italian seasoning, grated parmesan and

salt. Roast at 425 , 30 minutes.

24. Delicata Squash with Streusel Halve 1 delicata squash; slice into ½-inch-

thick wedges. Mix ½ cup each brown sugar

and sliced almonds with 2 tablespoons each

softened butter and flour; sprinkle over the

squash. Roast at 400 , 30 minutes.

25. Maple Red Onions and Apples Cut 3 small red onions and 3 Gala apples into

1-inch-thick wedges; toss with 3 tablespoons

each vegetable oil and maple syrup,

1 tablespoon thyme leaves and 1 teaspoon

kosher salt. Roast at 425 , 35 minutes.


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50 Vegetable Sides

26. Mushrooms with Rosemary Toss

3 pounds mixed mushroom caps with ¾ cup

olive oil on 2 rimmed baking sheets; season

with salt. Add 4 crushed garlic cloves and

3 sprigs rosemary to each. Roast at 450 ,

25 minutes. Add a splash of water to each

baking sheet; scrape up the browned bits.

27. Bacon-Chestnut Mushrooms Cook

6 diced slices bacon in a skillet until crisp.

Add 1 cup halved jarred chestnuts; cook

1 minute. Remove to a bowl. Add 2 pounds

halved cremini mushrooms, 1 sprig thyme

and 1 teaspoon Worcestershire sauce to the

skillet; cook until the mushrooms are tender,

10 minutes. Add a splash of cider vinegar;

stir in the bacon and chestnuts.

28. Mushroom-Bacon Salad Thinly

slice 1 pound button mushrooms with

a mandoline. Cook 5 diced slices bacon

until crisp; add 2 tablespoons each

white wine vinegar and chopped chives,

and 1 tablespoon olive oil. Toss with the

mushrooms, and salt and pepper.

29. Shiitakes with Edamame Sauté

1 pound quartered shiitake mushroom caps

in 3 tablespoons butter over medium-high

heat, 5 minutes. Add 2 teaspoons grated

ginger, and salt to taste. Cook 2 cups frozen

shelled edamame in boiling water, 5 minutes.

Drain and toss with the shiitakes.

30. Chipotle-Cheddar Corn Casserole

Whisk 5 cups thawed frozen corn, 2 eggs,

1 cup heavy cream, ½ cup shredded cheddar,

1 tablespoon minced chipotle in adobo, and

salt and pepper; pour into a buttered 1-quart

baking dish. Bake at 375 , 30 minutes.

31. Spicy Broccoli Rabe Cut 3 bunches

broccoli rabe into 2-inch pieces; cook in a

steamer basket set in a pot with 1 inch of

boiling water, covered, until tender,

8 minutes. Cook 6 anchovies and 3 sliced

Fresno chiles in ½ cup olive oil over low heat,

15 minutes. Add 4 sliced garlic cloves; cook

over high heat until golden, 2 minutes. Toss

with the broccoli rabe. Season with salt.

32. Roasted Cauliflower with Grapes

Toss 1 head cauliflower (cut into 1-inch

florets) with 1½ cups grapes, 3 tablespoons

olive oil, 2 tablespoons capers, 1 teaspoon

each grated lemon zest and kosher salt, and

pepper to taste. Roast at 450 , 25 minutes.

33. Roasted Romanesco Toss 2 pounds

Romanesco (cut into 1-inch pieces) with

2 thinly sliced red jalapeños, ¼ cup olive oil,

and salt and pepper to taste. Roast at 425 ,

25 minutes.

34. Lemon-Garlic Brussels Sprouts

Toss 2 pounds halved Brussels sprouts and

2 thinly sliced garlic cloves with ¼ cup olive

oil, 1 teaspoon each grated lemon zest and

kosher salt, and pepper to taste. Roast at

425 , 25 minutes. Toss with 1 tablespoon

each lemon juice and grated lemon zest.

35. Pomegranate Brussels Sprouts Make Lemon-Garlic Brussels Sprouts (No. 34).

Toss with ½ cup cooked bulgur. Sprinkle with

pomegranate seeds and chopped parsley.

36. Brussels Sprout Slaw Whisk ⅓ cup

olive oil with 3 tablespoons cider vinegar,

2 teaspoons each dijon mustard and honey,

1 minced garlic clove, ½ teaspoon kosher

salt, and pepper to taste. Toss with 1 pound

shredded Brussels sprouts and ½ cup each

raisins and chopped toasted pecans.

37. Brussels Sprouts with Chestnuts Toss 2 pounds halved Brussels sprouts with

3 tablespoons olive oil and 1 teaspoon kosher

salt. Roast at 425 , 25 minutes. Toss with

1 cup halved jarred chestnuts, ½ cup dried

cherries and a splash of red wine vinegar.

38. Sweet-and-Sour Brussels Sprouts Cook 3 diced slices bacon in 1 tablespoon

vegetable oil in a skillet until crisp. Remove

with a slotted spoon. Add 2 pounds halved

Brussels sprouts, ¼ cup apricot jam,

1 chopped garlic clove, 1 teaspoon kosher salt

and a pinch of red pepper flakes to the skillet.

Cook over medium heat, 20 minutes. Stir in

the bacon and 2 tablespoons cider vinegar.


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No.39


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50 Vegetable Sides

39. Bacon Brussels Sprouts Cook

2 pounds trimmed Brussels sprouts in a

steamer basket set in a pot with 1 inch

boiling water, covered, until tender,

5 minutes. Cook 4 diced slices bacon in a

skillet until crisp. Add the Brussels sprouts

and 1 tablespoon maple syrup; toss.

40. Brussels Sprout Gratin Cook

1 pound halved Brussels sprouts in boiling

salted water until tender, 10 minutes. Drain;

let cool. Toss the Brussels sprouts in a

3-quart baking dish with 1 tablespoon flour,

½ teaspoon kosher salt and ¼ teaspoon

grated nutmeg. Pour in 1 cup heavy cream.

Sprinkle with 1 cup shredded cheddar and

2 tablespoons breadcrumbs. Dot with butter.

Bake at 400 , 20 minutes.

41. Vidalia Onion Gratin Layer 4 sliced

Vidalia onions in a buttered 2-quart baking

dish with 1 tablespoon chopped sage. Sprinkle

with 1½ tablespoons instant flour. Dot with

butter and bake at 425 , 45 minutes. Uncover,

top with ½ cup crumbled cornbread-stuffing

cubes and bake 20 more minutes.

42. Endive Gratin Melt 4 tablespoons

butter in a large skillet over medium heat.

Sprinkle in 1½ tablespoons sugar and a pinch

of kosher salt. Add 6 halved endives, cut-side

down. Top with ½ cup shredded gruyère;

cover and cook 25 minutes. Sprinkle with

seasoned breadcrumbs.

43. Sausage-Stuffed Sweet Potatoes

Bake 4 small sweet potatoes (pricked with a

fork) at 400 , 40 minutes; cool, then halve

lengthwise and scoop the flesh into a bowl.

Mix in ½ cup browned crumbled sausage;

spoon into the potato skins and sprinkle with

grated cheddar. Bake 15 minutes.

44. Mashed Potatoes with Chives

Cover 2 pounds whole russet potatoes with

cold salted water; simmer until fork-tender,

45 minutes. Drain, peel and mash with

4 tablespoons butter. Add 1 cup warm milk,

and salt and pepper; mash. Stir in ⅓ cup

chopped chives and sprinkle with paprika.

45. Bourbon–Sweet Potato Mash

Bake 4 pounds sweet potatoes (pricked

with a fork) at 400 , 50 minutes. Let

cool. Scoop out the flesh; puree with

3 tablespoons butter, 1 tablespoon bourbon,

and salt to taste.

46. Two-Potato Hash Brown 2 each diced

russet and sweet potatoes and 4 whole

garlic cloves in 3 tablespoons olive oil over

medium-high heat, 20 minutes. Add some

chopped mixed herbs; season with salt.

47. Roasted Potatoes with Sage

Preheat a baking sheet in a 425 oven. Toss

2 pounds halved small red potatoes

with 2 tablespoons olive oil and 2 teaspoons

kosher salt; season with pepper. Brush the

baking sheet with olive oil; sprinkle with

½ cup sage. Add the potatoes, cut-side

down. Roast 20 minutes; season with salt.

48. Turnips and Broccolini Cook

3 bunches each trimmed baby turnips and

broccolini separately in boiling salted water,

5 minutes; drain. Cook 6 tablespoons

butter and ½ cup cream sherry in a pot

over medium heat, 8 minutes. Toss in the

vegetables; season with salt.

49. Parsnips with Chestnut Cream Quarter 2 pounds parsnips lengthwise;

cut into 2-inch pieces. Toss with 1 pound

peeled pearl onions, 3 tablespoons olive oil,

1 tablespoon balsamic vinegar, and salt and

pepper. Roast at 450 , 25 minutes. Serve

with 2 tablespoons warmed canned chestnut

puree whisked with 3 tablespoons heavy

cream. Sprinkle with chopped parsley.

50. Latin-Style Root Vegetables Cut 1 pound thawed frozen yucca, 2 each

plantains and white yams, and 1 onion

into 2-inch chunks. Toss with ⅓ cup each

chopped cilantro and olive oil, 4 chopped

garlic cloves, 1 teaspoon each ground cumin

and kosher salt, and ¼ teaspoon cayenne in

a roasting pan. Add 1 cup water. Cover and

roast at 425 , 1 hour. Uncover and roast

30 more minutes.


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Parsnips with Chestnut Cream

Fennel-Arugula Salad

P i ith

No.49

F l A

No.19


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Southwestern Rainbow Carrots

Chipotle-Cheddar Corn Casserole

Roasted Potatoes with Sage

S th t

No.4

Chi tl Ch d

No.30

R t d P t t

No.47


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Pomegranate Brussels SproutsP t

No.35

Kale CasseroleK l C

No.11


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Acorn Squash with PepitasA S h

No.21WorldMags.netWorldMags.net

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LACTAID®. For 25 years. Easy to digest. Easy to love.

©McNeil Nutritionals, LLC 2013

Fully Enjoy the

Dairy you love


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Advertisement

Celebrity chef, mother of four and LACTAID® spokesperson, Melissa d’Arabian

SPICY PUMPKIN AND SHRIMP SOUP

Serves: 4 (Serving Size: 1 1/2 cups) Total Time: 35 Minutes

2 medium onions, sliced2 medium carrots, thinly sliced1 tablespoon snipped fresh cilantro2 teaspoons grated fresh ginger2 cloves garlic, minced1/2 teaspoon ground allspice2 tablespoons olive oil1 (14 ounce) can chicken broth1 (15 ounce) can pumpkin1 1/2 cups LACTAID® Reduced Fat Milk1 (8 ounce) package frozen, peeled and deveined cooked shrimp, thawed Fresh shrimp in shells, peeled, deveined, and cookedSnipped fresh chives (optional) Nutrition information can be found at Lactaid.com

In a large covered saucepan cook the onions, carrots, cilantro, ginger, garlic, and allspice in hot oil over medium heat for 12 - 15 minutes or until the vegetables are tender, stirring occasionally. Cool slightly.

Transfer the mixture to a blender or food processor bowl. Add 1/2 cup of the chicken broth. Cover and blend until nearly smooth.

In the same saucepan combine pumpkin, LACTAID® Reduced Fat Milk, and remaining broth. Stir in the blended vegetable mixture and the 8 ounces shrimp; heat through.

Ladle soup into soup bowls. If desired, thread reserved cooked shrimp on small skewers. Top each serving with chives and a shrimp skewer.

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Melissa d’Arabian was compensated for her participation. ©McNeil Nutritionals, LLC 2013

knows that dairy is an important part of a well balanced

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This year’s pies are so amazing, you’ll want to try a little of each….

I’ll just have a sliver....

Pumpkin-Chocolate Chiffon Pie


PHOTOGRAPHS BY JOHNNY MILLER


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Apple and Dried Fruit Lattice Pie


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Pear-Walnut Chocolate Tart

Pumpkin-Coconut Pie


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Apple-Berry Cobbler Pie


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Chocolate Tart with Rum Glaze Deep-Dish Apple Pie


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Bourb

on-Pecan

Pie


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Peanu

t Butter

-Chocolate Pie


CR

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Apple-Pumpkin Galette

Sweet Potato Streusel Pie

CR

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PUMPKIN-CHOCOLATE CHIFFON PIEACTIVE: 1 hr 15 min l TOTAL: 4 hr 10 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST

3 tablespoons unsalted butter, melted, plus more for the pie plate

24 chocolate wafer cookies (about 5 ounces)

3 tablespoons sugar

¼ teaspoon finely grated orange zest

2 ounces semisweet chocolate, finely chopped

¼ cup heavy cream

FOR THE FILLING

1 ¼-ounce packet unflavored gelatin

¾ cup whole milk

⅔ cup plus ¼ cup sugar

2 large egg yolks

1 15-ounce can pure pumpkin

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon salt

1¾ cups cold heavy cream

1. Make the crust: Preheat the oven to 350˚and butter a 9-inch pie

plate. Pulse the chocolate wafers, sugar and orange zest in a food

processor until finely ground. Add the melted butter and pulse to

combine. Press the crumb mixture into the bottom and up the side

of the prepared plate. Bake until set, 15 to 20 minutes, then transfer

to a rack to cool completely.

2. Combine the chocolate and heavy cream in a small microwave-safe

bowl and microwave in 30-second intervals, stirring after each, until

smooth. Pour into the cooled crust and spread over the bottom and up

the side; set aside until the chocolate sets, about 20 minutes.

3. Meanwhile, make the filling: Sprinkle the gelatin over 3 tablespoons

water in a large bowl; let sit 5 minutes. Combine the milk, ⅔ cup

sugar, the egg yolks, pumpkin, cinnamon, ginger and salt in a medium

saucepan. Cook over medium-low heat, stirring, until the mixture

bubbles, 6 to 8 minutes. Carefully whisk the milk mixture into the

gelatin mixture until combined. Let sit at room temperature, stirring

frequently, until cool but not set, 30 to 45 minutes.

4. Beat ¾ cup heavy cream in a bowl with a mixer until soft peaks

form. Gently fold the whipped cream into the cooled pumpkin mixture,

then pour into the prepared crust. Press plastic wrap directly on the

surface and refrigerate until firm, at least 3 hours or overnight.

5. Beat the remaining 1 cup heavy cream and ¼ cup sugar until stiff

peaks form. Spread on top of the pie.

APPLE AND DRIED FRUIT LATTICE PIEACTIVE: 1 hr l TOTAL: 2 hr (plus cooling) l SERVES: 8 to 10

1 14-ounce box refrigerated pie dough

All-purpose flour, for dusting

2 pounds crisp apples (such as Granny Smith or Gala)

½ cup golden raisins

1 cup pitted dried plums

1 cup dried figs

½ cup dried cherries

⅓ cup sugar

1 tablespoon instant tapioca

2 teaspoons orange-flavored liqueur or apple brandy

1 teaspoon finely grated lemon zest


½ teaspoon salt

¼ teaspoon ground allspice

2 tablespoons unsalted butter, cut into small pieces

1 large egg, beaten

1. Preheat the oven to 350 . Roll out 1 piece of dough into a 12-inch

round on a lightly floured surface. Ease into a 9-inch pie plate; chill

until ready to use.

2. Make the filling: Peel and chop the apples. Pulse the apples, raisins,

and dried plums, figs and cherries in a food processor until chunky.

Transfer to a large bowl and toss with the sugar, tapioca, orange

liqueur, lemon zest, cinnamon, salt and allspice. Spoon into the crust

and dot with the butter.

3. Roll out the second piece of dough into a 12-inch round on a lightly

floured surface. Cut into ½-inch-wide strips with a knife. Arrange

half of the strips in parallel rows over the filling, about ½ inch

apart. Working with 1 strip at a time, arrange the remaining strips

perpendicular to the first ones, weaving the strips over and under, to

form a lattice. Fold the overhanging dough under itself and crimp the

edge with your fingers. Brush the lattice crust with the beaten egg.

4. Put the pie on a rimmed baking sheet and transfer to the oven; bake

until the crust is golden and the filling is bubbly, about 1 hour. (Cover

the edge with foil if it is browning too quickly.) Transfer to a rack and

let cool until set, about 3 hours.


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PUMPKIN-COCONUT PIEACTIVE: 45 min l TOTAL: 3 hr 40 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST

1¼ cups all-purpose flour, plus more for dusting

¼ cup sweetened flaked coconut, plus more for topping

6 tablespoons cold unsalted butter, cut into small pieces

2 tablespoons cold vegetable shortening

½ teaspoon salt

FOR THE FILLING

1 15-ounce can pure pumpkin

1 cup coconut milk

¾ cup sugar

2 large eggs, lightly beaten

1 tablespoon coconut rum (optional)



¼ teaspoon ground allspice

1. Make the crust: Pulse the flour, coconut, 2 tablespoons butter, the

shortening and salt in a food processor until it looks like fine meal. Add

the remaining 4 tablespoons butter and pulse until it is in pea-size

pieces. Drizzle in 2 tablespoons cold water and pulse until the dough

just comes together. Turn out onto a piece of plastic wrap; use the

plastic to help form the dough into a disk. Wrap tightly and refrigerate

until firm, at least 1 hour or overnight. (The dough can be frozen for up

to 2 months; thaw at room temperature.)

2. Roll out the dough into a 12-inch round on a lightly floured surface.

Ease into a 9-inch pie plate, fold the overhanging dough under itself

and crimp the edge with your fingers. Chill at least 30 minutes.

3. Preheat the oven to 350 . Line the crust with foil and fill with pie

weights or dried beans. Bake until golden around the edge, about

20 minutes. Remove the foil and weights and continue baking 5 more

minutes. Transfer to a rack and let cool completely.

4. Meanwhile, make the filling: Reduce the oven temperature to 325 .

Gently whisk the pumpkin, coconut milk, sugar, eggs, rum, vanilla,

cinnamon and allspice in a large bowl until combined. Pour into the

prepared crust and place on a rimmed baking sheet. Transfer to

the oven and bake 1 hour. Sprinkle more coconut around the edge

of the pie; continue baking until the center is almost set but still jiggles

slightly, about 15 more minutes. Transfer to a rack to cool completely.

PEAR-WALNUT CHOCOLATE TARTACTIVE: 1 hr l TOTAL: 4 hr 10 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST



1 tablespoon granulated sugar

½ teaspoon salt


FOR THE FILLING

1½ cups walnuts

6 tablespoons unsalted butter, cut into small pieces

and at room temperature

1 cup confectioners’ sugar

1 large egg

¼ teaspoon ground cinnamon

Pinch of salt

½ cup granulated sugar

1 large firm pear (such as Bosc, Bartlett or Anjou)

⅓ cup semisweet or milk chocolate chunks

1. Make the crust: Pulse the flour, shortening, granulated sugar and

salt in a food processor until combined. Add the butter and pulse until

it is in pea-size pieces. Drizzle in 2 tablespoons cold water and pulse

until the dough just comes together. Turn out onto a piece of plastic

wrap; use the plastic to help form the dough into a disk. Wrap tightly

and refrigerate until firm, at least 1 hour or overnight. (The dough can

be frozen for up to 2 months; thaw at room temperature.)


Ease into a 9-inch springform pan, pressing it into the bottom and

2 inches up the side. Chill 30 minutes.



20 minutes. Remove the foil and weights and continue baking until the

crust is golden all over, 10 to 15 more minutes. Transfer to a rack and

let cool completely.

4. Meanwhile, make the filling: Spread the walnuts on a baking sheet

and toast in the oven until golden, 8 to 10 minutes; let cool. Pulse in

a food processor with the butter, confectioners’ sugar, egg, cinnamon

and salt to form a paste; set aside.

5. Combine 2 cups water and the granulated sugar in a medium

saucepan and bring to a simmer over medium-high heat. Peel the pear

and cut into ¾-inch chunks. Add to the saucepan and simmer until

tender, 8 to 10 minutes. Drain, then spread the pear on paper towels

and let cool completely.

6. Spread the walnut filling evenly in the cooled crust, then press

the pear and chocolate chunks into the filling. Bake until the filling is

puffed and golden and a toothpick inserted into the center comes out

clean, 30 to 40 minutes. Transfer to a rack and let cool completely.

W


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Holiday RecipesFrench ToastBreakfast Desserts

PR

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CHOCOLATE TART WITH RUM GLAZEACTIVE: 1 hr l TOTAL: 5 hr 15 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST


⅓ cup confectioners’ sugar

½ teaspoon salt


FOR THE FILLING

8 ounces semisweet chocolate, finely chopped

1 cup half-and-half

3 large egg yolks

3 tablespoons granulated sugar


Pinch of salt


FOR THE GLAZE

½ cup confectioners’ sugar

1 tablespoon unsalted butter, melted

1 tablespoon dark rum, Kahlúa or espresso

1. Make the crust: Pulse the flour, confectioners’ sugar and salt in a food

processor until combined. Add the butter and pulse until it is in pea-size

pieces. Drizzle in 2 tablespoons cold water and pulse until the dough

just comes together. Turn out onto a piece of plastic wrap; use the

plastic to help form the dough into a disk. Wrap tightly and refrigerate

until firm, at least 1 hour or overnight. (The dough can be frozen for up

to 2 months; thaw at room temperature.)


Ease into a 9-inch tart pan with a removable bottom; fold in the

overhanging dough and press against the side of the pan. Chill at

least 30 minutes.



20 minutes. Remove the foil and weights and continue baking until the

crust is golden all over, 10 to 15 more minutes. Transfer to a rack and

let cool completely.

4. Make the filling: Put the chocolate in a medium bowl; set aside. Bring

the half-and-half to a bare simmer in a small saucepan over medium

heat (do not boil). Whisk the egg yolks, granulated sugar, vanilla and

salt in a separate medium bowl. Gradually whisk the hot half-and-half

into the egg mixture, then pour the mixture into the saucepan. Reduce

the heat to medium low and cook, stirring, until thick, about 1 minute.

Pour over the chocolate and let sit, undisturbed, 5 minutes. Add the

butter and whisk until smooth. Pour the filling into the prepared crust

and smooth into an even layer. Cover loosely with plastic wrap and

refrigerate until set, about 2 hours.

5. Make the glaze: Whisk the confectioners’ sugar, butter and rum in a

small bowl. Drizzle over the tart. Let sit 5 minutes before serving.

APPLE-BERRY COBBLER PIEACTIVE: 45 min l TOTAL: 3 hr 5 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST AND FILLING

1 piece refrigerated pie dough (half of a 14-ounce box)

2 tablespoons all-purpose flour, plus more for dusting

3 pounds crisp apples (such as Braeburn or Empire)

⅔ cup granulated sugar

2 tablespoons fresh lemon juice


½ teaspoon ground cinnamon or apple pie spice

¼ teaspoon salt

1½ cups mixed berries (such as raspberries, blueberries

and blackberries)

FOR THE TOPPING

1 cup all-purpose flour


1 teaspoon baking powder

⅛ teaspoon baking soda

Pinch of freshly grated nutmeg

Pinch of salt


½ cup buttermilk

Turbinado sugar, for sprinkling

1. Prepare the crust: Roll out the dough into a 12-inch round on a lightly

floured surface. Ease into a 9-inch pie plate, fold the overhanging dough

under itself and crimp the edge with your fingers. Chill 30 minutes.

2. Position a rack in the lower third of the oven and preheat to 350 .

Line the dough with foil and fill with pie weights or dried beans. Bake

until golden around the edge, about 20 minutes. Remove the foil and

weights and continue baking until golden all over, 10 to 15 more minutes.

Transfer to a rack and let cool completely.

3. Meanwhile, make the filling: Peel the apples; cut into ½-inch pieces.

Toss with the granulated sugar and lemon juice in a bowl. Melt the

butter in a large skillet over medium-high heat. Add the apples and

cook, stirring occasionally, until slightly softened, 10 to 12 minutes. Add

the flour, cinnamon and salt and stir until the juices thicken, 2 minutes.

Remove from the heat and fold in the berries; let cool completely. (The

filling can be made up to 2 days ahead; cover and refrigerate.)

4. While the filling cools, make the topping: Whisk the flour, granulated

sugar, baking powder, baking soda, nutmeg and salt in a large bowl. Cut

in 3 tablespoons butter with your fingers until it is in pea-size pieces.

Add the buttermilk; stir with a wooden spoon to make a shaggy dough.

5. Spoon the filling into the crust; dot with the remaining 1 tablespoon

butter. Drop large spoonfuls of the topping over the filling and sprinkle

generously with turbinado sugar. Place the pie on a rimmed baking

sheet. Transfer to the oven and bake until the topping is golden,

50 minutes to 1 hour. (Cover the pie with foil if it is browning too

quickly.) Transfer to a rack and let cool until set, about 3 hours.

LE B


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DEEP-DISH APPLE PIEACTIVE: 45 min l TOTAL: 4 hr 15 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST

2½ cups all-purpose flour, plus more for dusting

12 tablespoons (1½ sticks) cold unsalted butter,

cut into small pieces

⅓ cup cold vegetable shortening

1 tablespoon sugar

1 teaspoon salt

3 tablespoons cold vodka

FOR THE FILLING

4 pounds mixed apples (such as Rome, Gala and McIntosh)

⅔ cup sugar, plus more for sprinkling




2 tablespoons heavy cream, plus more for brushing

1 teaspoon ground cinnamon or apple pie spice

¼ teaspoon salt

1. Make the crust: Pulse the flour, 4 tablespoons butter, the shortening,

sugar and salt in a food processor until it looks like fine meal. Add the

remaining 8 tablespoons butter and pulse until it is in pea-size pieces.

Drizzle in the vodka and 3 tablespoons cold water and pulse until the

dough just comes together. Divide the dough between 2 sheets of

plastic wrap; use the plastic to help form each half into a disk. Wrap

tightly and refrigerate until firm, at least 1 hour or overnight. (The

dough can be frozen for up to 2 months; thaw at room temperature.)

2. Make the filling: Peel the apples and slice ½ inch thick. Transfer to

a bowl and toss with the sugar and lemon juice. Melt 4 tablespoons

butter in a large skillet over medium-high heat. Add the apples and

cook, stirring occasionally, until softened, 15 to 18 minutes. Add the

flour, heavy cream, cinnamon and salt and stir until the juices thicken,

about 2 minutes. Remove from the heat and let cool completely.

(The filling can be made up to 2 days ahead; cover and refrigerate.)

3. Roll out 1 disk of dough into a 13-inch round on a floured surface.

Ease into a 9½-inch deep-dish pie plate. Add the filling, mounding it in

the center; dot with the remaining 2 tablespoons butter.

4. Roll out the remaining disk of dough into a 12-inch round on a

floured surface. Lay the dough over the filling and press the edges

together. Fold the overhanging dough under itself and crimp the edge

with your fingers. Brush with heavy cream and sprinkle with sugar. Cut

a few slits in the top crust to let steam escape. Chill at least 1 hour.

5. Set a baking sheet on a rack in the lower third of the oven; preheat

to 425 . Set the pie on the hot baking sheet and reduce the oven

temperature to 375 ; bake until golden, 1 hour to 1 hour 10 minutes,

rotating the pie as needed for even browning. (Cover the edge with

foil if it is browning too quickly.) Transfer to a rack and let cool until

set, about 3 hours.

BOURBON-PECAN PIEACTIVE: 35 min l TOTAL: 3½ hr (plus cooling) l SERVES: 8 to 10

FOR THE CRUST





½ teaspoon salt

1 tablespoon apple cider vinegar

FOR THE FILLING

2¼ cups pecans


2 large eggs

⅔ cup packed light brown sugar

½ cup molasses or sorghum

2 tablespoons bourbon

½ teaspoon salt


granulated sugar and salt in a food processor until it looks like fine

meal. Add the remaining 4 tablespoons butter and pulse until it is in

pea-size pieces. Drizzle in the vinegar and 2 tablespoons cold water

and pulse until the dough just comes together. Turn out onto a piece of

plastic wrap; use the plastic to help form the dough into a disk. Wrap

tightly and refrigerate until firm, at least 1 hour or overnight. (The

dough can be frozen for up to 2 months; thaw at room temperature.)


Ease into a 9-inch pie plate, fold the overhanging dough under itself

and crimp the edge with your fingers. Chill at least 30 minutes.

3. Meanwhile, make the filling: Position a rack in the lower third of

the oven; preheat to 425 . Spread the pecans on a baking sheet

and toast until darkened, 10 to 12 minutes. Transfer to a plate and

return the empty baking sheet to the lower oven rack. Melt the butter

in a small skillet over medium heat and cook, stirring with a rubber

spatula, until brown flecks appear, about 8 minutes; let cool slightly.

Whisk the browned butter, eggs, brown sugar, molasses, bourbon

and salt in a bowl. Scatter the toasted pecans in the prepared crust;

pour in the brown sugar mixture.

4. Put the pie directly on the hot baking sheet in the oven and reduce

the temperature to 325 . Bake until the crust is golden brown and

the filling is set, 45 to 55 minutes. (Cover the edge with foil if it is

browning too quickly.) Transfer to a rack and let cool at least 1 hour

before serving.


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Cabot Creamery is fully owned and operated by 1,200 farm families in New England and New York.

And because our farmers get 100% of the profi ts, you bet they make sure you get the best

all-natural dairy foods. Try it for yourself—you’ll taste the commitment to quality in every bite of the

World’s Best Cheddar from Cabot.

Over 1,200 reasonswhy Cabot makes theworld’s best cheddar.

NOLAN FAMILYOne of the 1,200 farm families who own Cabot Creamery Cooperative

3 cups unbleached all-purpose fl our

¼ cup brown sugar

4 teaspoons baking powder

2 teaspoons ground white pepper

1 teaspoon salt

8 ounces (2 sticks) cold Cabot Unsalted Butter, cut into pieces

2 ounces Cabot Sharp Cheddar, grated, plus more for top (about 1/2 cup)

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh thyme leaves

½ cup milk

1 large egg

CHEDDAR-PEPPER SCONES 1. Place rack in upper third of oven and preheat oven to 350°F.

2. In large bowl, combine fl our, brown sugar (rub through strainer if lumpy), baking powder, pepper and salt. With pastry cutter or fi ngers, work in butter until mixture forms crumbs the size of small peas.

3. Add ½ cup cheddar plus chives and thyme, tossing to combine.

4. In small bowl, whisk together milk and egg until blended; stir into dry ingredients until dough forms and mixture comes away from sides of bowl.

5. Turn out onto fl oured work surface. Press or roll into 3/4-inch-thick circle. Cut into 12 wedges. Alternatively, cut out rounds, pressing scraps together to make more.

6. Transfer to baking sheet. (If desired, whisk together additional egg and 1 tablespoon milk; brush tops of scones with mixture.) Sprinkle with additional cheese.

7. Bake for 25 to 30 minutes or until golden on top and cooked through to center.

NUTRITION ANALYSIS: Calories 297, Total Fat 18g, Saturated Fat 11g, Cholesterol 67mg, Sodium 731mg, Carbohydrates 29g, Dietary Fiber <1g, Protein 5g, Calcium 160mg

Ingredients:

Makes about 12 scones


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PEANUT BUTTER–CHOCOLATE PIEACTIVE: 40 min l TOTAL: 3 hr 50 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST

4 tablespoons unsalted butter, melted, plus more for the pie plate

9 whole graham crackers (1 sleeve), roughly broken

¼ cup cocktail peanuts

½ cup mini chocolate chips

FOR THE FILLING

¼ cup cold heavy cream

1 cup creamy peanut butter (not natural)

8 ounces cream cheese, at room temperature

⅓ cup whole milk


¾ cup confectioners’ sugar

Shaved chocolate, for topping

1. Make the crust: Preheat the oven to 350 . Butter a 9-inch pie plate.

Pulse the graham crackers and peanuts in a food processor until finely

ground. Add the melted butter and pulse to combine. Press the crumb

mixture into the bottom and up the side of the prepared pie plate.

Bake until set, 10 to 12 minutes. Transfer to a rack to cool.

2. Meanwhile, put the chocolate chips in a microwave-safe bowl

and microwave at 50% power in 30-second intervals, stirring after

each, until melted and smooth. Spread evenly in the prepared crust

with a small offset spatula or the back of a spoon; set aside until the

chocolate sets, about 10 minutes.

3. Make the filling: Beat the heavy cream in a bowl with a mixer on

medium-high speed until soft peaks form; refrigerate until ready to

use. In another bowl, beat the peanut butter, cream cheese, milk and

vanilla on medium-high speed until smooth, about 1 minute. Add the

confectioners’ sugar and mix on low speed until incorporated.

4. Gently fold half of the whipped cream into the peanut butter mixture

until combined, then fold in the rest. Spoon into the prepared crust and

smooth the top. Cover with plastic wrap and refrigerate until set, at

least 3 hours or overnight. Top with shaved chocolate before serving.

SWEET POTATO STREUSEL PIEACTIVE: 1 hr l TOTAL: 4 hr 20 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST

1½ cups all-purpose flour, plus more for dusting




½ teaspoon salt

FOR THE TOPPING

¾ cup all-purpose flour

½ cup chopped hazelnuts, almonds or pecans

½ cup packed light brown sugar

6 tablespoons unsalted butter, melted

¼ teaspoon salt

FOR THE FILLING

2 cups canned sweet potato puree

1 cup evaporated milk

¾ cup granulated sugar

2 large eggs, lightly beaten

1 teaspoon ground cinnamon

½ teaspoon ground ginger

¼ teaspoon freshly grated nutmeg


granulated sugar and salt in a food processor until it looks like fine

meal. Add the remaining 4 tablespoons butter and pulse until it is in

pea-size pieces. Drizzle in 2 to 3 tablespoons cold water and pulse

until the dough just comes together. Turn out onto a piece of plastic

wrap; use the plastic to help form the dough into a disk. Wrap tightly

and refrigerate until firm, at least 1 hour or overnight. (The dough can

be frozen for up to 2 months; thaw at room temperature.)


Ease into a 9½-inch deep-dish pie plate, fold the overhanging dough

under itself and crimp the edge with your fingers. Chill at least

30 minutes.



20 minutes. Remove the foil and weights; continue baking until golden all

over, 10 to 15 more minutes. Transfer to a rack and let cool completely.

4. Make the topping: Combine the flour, nuts, brown sugar, butter and

salt in a medium bowl; squeeze into clumps, transfer to a plate and

freeze until hard, about 30 minutes.

5. Meanwhile, make the filling: Gently whisk the sweet potato,

evaporated milk, granulated sugar, eggs, cinnamon, ginger and nutmeg

in a large bowl. Pour into the crust. Transfer to a baking sheet and

bake 30 minutes. Scatter the topping on the pie and continue baking

until the center is almost set but still jiggles slightly, 30 to 45 more

minutes. Transfer to a rack and let cool completely.


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APPLE-PUMPKIN GALETTEACTIVE: 1 hr l TOTAL: 3 hr (plus cooling) l SERVES: 8 to 10

FOR THE CRUST

1¼ cups all-purpose flour, plus more

for dusting

¼ cup chopped pecans, plus more

for sprinkling



½ teaspoon salt

4 tablespoons cold unsalted butter,

cut into small pieces

1 large egg, lightly beaten

Cooking spray

FOR THE FILLING

½ cup canned pure pumpkin

3 tablespoons sour cream

¼ cup granulated sugar

1 large egg yolk, plus 1 beaten egg

for brushing

1 teaspoon all-purpose flour


¼ teaspoon ground cinnamon

¼ teaspoon ground ginger

Pinch of ground cloves

Pinch of salt

2 crisp apples (such as Braeburn, Empire

or Golden Delicious)

2 teaspoons fresh lemon juice

Turbinado sugar, for sprinkling

1 tablespoon unsalted butter, cut into

small pieces

1 tablespoon apricot jam

1. Make the crust: Pulse the flour, pecans, granulated sugar, shortening and salt in a food

processor until it looks like fine meal. Add the butter and pulse until it is in pea-size pieces. Add

the egg and 1 tablespoon cold water and pulse until the dough just comes together. Turn out

onto a piece of plastic wrap; use the plastic to help form the dough into a disk. Wrap tightly and

refrigerate until firm, at least 1 hour or overnight. (The dough can be frozen for up to 2 months;

thaw at room temperature.)

2. Roll out the dough into a 12-inch round between 2 sheets of floured parchment paper. Line a

rimmed baking sheet with parchment and coat with cooking spray. Gently peel off the top sheet

of parchment covering the dough, then invert the dough onto the baking sheet. Peel off the top

piece of parchment. Refrigerate until ready to use.

3. Make the filling: Whisk the pumpkin, sour cream, 2 tablespoons granulated sugar, the

egg yolk, flour, vanilla, cinnamon, ginger, cloves and salt in a large bowl until smooth. Peel the

apples and thinly slice. Transfer to a separate bowl and toss with the remaining 2 tablespoons

granulated sugar and the lemon juice.

4. Spread the pumpkin mixture over the center of the dough, leaving a 2-inch border. Arrange the

apples in concentric circles on top of the pumpkin mixture. Use the parchment to lift the edge of

the dough and fold over the filling; pleat as needed. Refrigerate at least 30 minutes before baking.

5. Set a baking sheet on the bottom rack of the oven; preheat to 400 . Brush the crust with the

beaten egg and sprinkle with turbinado sugar. Dot the filling with the butter, then set the baking

sheet with the galette directly on top of the hot baking sheet in the oven. Bake until golden,

25 to 30 minutes.

6. Whisk the apricot jam and 1 teaspoon water in a small bowl. Remove the galette from the

oven, brush the apples with the jam mixture while still hot and sprinkle with chopped pecans.

Let cool slightly on the baking sheet before serving.

®, TM, © 2013 Kellogg NA Co.

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Crackers add cheer to every occasion.


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Follow a pumpkin pie showdown. Then, visit a famous New York City market

and take a Kentucky Hot Brown tour.

Cincinnati

Pie Wars Cincinnati is the site of an epic pie battle, and it heats up every November:

Frisch’s Big Boy restaurants and Busken Bakery both claim to make the best pumpkin pie. The rivalry started in 2010, when Frisch’s ran a billboard ad on

top of Busken Bakery saying, “Hello, Pumpkin.” Busken put a sign next to it reading, “That’s ‘Mr. Pumpkin’ to you, Big Boy.” And the companies have been

duking it out ever since. Last year, Busken’s owners dressed the seven-foot Big Boy statue in a Busken apron. If you’re in Cincinnati, keep an eye out for

the latest pranks—and try a slice of each so you can pick a side.

Big Boy dressed as the enemy! B B d d

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These billboards started the war.

PHOTOGRAPH BY KANG KIM


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IT’S CALLED Gravy Lovers TM

FOR A REASON.

HER FAVORITE PART OF THE MEAL COMES DOWN TO ONE THING: GRAVY, GRAVY, AND MORE GRAVY.

She’s gravy crazy. And we’re crazy about giving her more of what she wants. Because she’s more than a gravy liker.

Three new fl avors coming soon.Learn more at www.fancyfeast.com/gravylovers

HER FAVORITE PART OF THE MEAL COMES DOWN TO ONE THING: GRAVY, GRAVY, AND MORE GRAVY.

She’s gravy crazy. And we’re crazy about giving her more of what she wants. Because she’s more than a gravvy liker.

Three new fl avors coming soon.Learn more at www.fancyfeast.com/gravylovers

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9TH

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Super MarketTry some recipes from one of New York’s famous food halls.

Food Network’s home base is probably the most food-centric single square block in New York City: 33 food shops and restaurants under one roof. The space, called Chelsea Market, was a Nabisco bakery for 60 years before it became a trendy food emporium in 1997. (Food Network’s studios and offices are upstairs.) Now, 16 years later, some of the market’s longtime purveyors are dishing out recipes in Chelsea Market Cookbook. Here are a few favorites….

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On the Road

Find these recipes and more in the Chelsea Market Cookbook ($30, Stewart, Tabori & Chang).

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The Lobster PlaceThis seafood shop is one of Chelsea Market’s oldest tenants. The company started as a lobster wholesaler—the owner hauled live lobsters from Maine in a pickup truck—but it’s now one of the largest seafood purveyors on the East Coast. These crab cakes are a nod to the early days at Chelsea Market; they’ve been on the menu for about 15 years.

CRISPY CRAB CAKES WITH TARTAR SAUCEACTIVE: 40 min l TOTAL: 1 hr 10 min l SERVES: 4

FOR THE TARTAR SAUCE

1 cup mayonnaise

⅓ cup chopped dill pickles

1½ tablespoons finely chopped scallions

1 tablespoon finely chopped fresh parsley

2 teaspoons fresh lemon juice

1 teaspoon dijon mustard

½ teaspoon Worcestershire sauce

½ teaspoon hot sauce

FOR THE CRAB CAKES

1 cup mayonnaise

2 tablespoons finely chopped fresh parsley

2 tablespoons dijon mustard


2 teaspoons Old Bay Seasoning

1½ cups panko breadcrumbs

2 pounds lump crabmeat, sorted through

for cartilage and shell bits

Vegetable oil, for frying

Lemon wedges, for serving

1. Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard,

Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate

30 minutes to blend the flavors.

2. Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and

Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix,

taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches

in diameter. Cover and refrigerate 15 to 30 minutes.

3. Preheat the oven to 200 . Line a large baking sheet with a brown paper bag or a double

layer of paper towels. Pour enough vegetable oil into a large skillet to come ½ inch up the side

and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in

batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and

continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking

sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the

tartar sauce and lemon wedges.

On the Road


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ONE OF OUR HUNDREDS OF THOUSANDS OF ITEMS.

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Dickson’s Farmstand MeatsOwner Jake Dickson is picky about his meats: They’re all local, natural and humanely raised. He sells whole cuts of beef and pork, plus prepared foods for the lunch crowd, like pulled pork sandwiches and hot dogs. Dickson is a fan of stew because it’s foolproof. “You can use different cuts and it will come out delicious,” he says.

OLD-FASHIONED BEEF STEW WITH MUSHROOMSACTIVE: 1 hr l TOTAL: 3 hr 10 min l SERVES: 6 to 8

6 tablespoons grapeseed or olive oil, plus more as needed

3 pounds beef chuck, cut into 1-inch pieces


4 carrots (1 roughly chopped, 3 cut into ½-inch rounds)

4 stalks celery (1 roughly chopped, 3 cut into ½-inch pieces)

1 onion, roughly chopped

1 tablespoon tomato paste

1 cup hearty red wine, such as shiraz

2 quarts beef stock or reduced-sodium beef broth

2 sprigs thyme

1¼ pounds russet potatoes, peeled and cut into 1-inch chunks

1 pound mixed mushrooms (such as cremini, chanterelle, oyster

and/or stemmed shiitake), sliced or quartered if large


½ cup all-purpose flour

Chopped fresh parsley, for topping

1. Heat 2 tablespoons oil in a Dutch oven over medium-high heat.

Season the beef with 2 teaspoons salt and 1 teaspoon pepper.

Add to the pot in batches and cook, turning and adding more

oil as needed, until browned all over, about 5 minutes.

Transfer to a bowl with a slotted spoon.

2. Add 2 more tablespoons oil to the pot and reduce the

heat to medium. Add the roughly chopped carrot, celery

and onion and cook, occasionally stirring with a wooden

spoon and scraping up the browned bits on the bottom

of the pot, until the vegetables soften, about 5 minutes.

Move the vegetables to one side and add the tomato

paste to the empty side. Cook until it darkens around

the edge, about 2 minutes; stir into the vegetables.

Add the wine and bring to a boil.

3. Return the beef and any juices to the pot; add the

stock. Bring to a boil, skimming any foam off the top.

Add the thyme. Reduce the heat to low, cover and

simmer until the beef is tender, about 2 hours.

4. Strain the beef and vegetables in a colander set

over a large bowl, reserving the cooking liquid. Tent

the beef mixture with foil. Let the cooking liquid stand

for 5 minutes and then skim off the fat on the surface.

Return the liquid to the pot. Add the remaining carrots

and celery and the potatoes and bring to a simmer

over high heat. Reduce the heat to medium and simmer

until the vegetables are just tender, about 20 minutes.

5. Meanwhile, heat the remaining 2 tablespoons oil in a

large skillet over medium-high heat. Add the mushrooms;

cook, stirring occasionally, until they release their juices and

brown, 10 minutes. (Pour off any extra liquid, if necessary.)

Season with salt and pepper. Remove from the heat and set aside.

6. Melt the butter in a saucepan over medium-low heat. Whisk in

the flour to make a roux, then let it bubble (do not brown), 2 minutes.

Whisk in 2 cups of the reserved cooking liquid. Stir this sauce into

the pot with the vegetables; bring to a simmer. Reduce the heat to

medium low and simmer, stirring often, until thickened, 5 minutes.

7. Return the beef to the pot, discarding the roughly chopped carrot,

celery, onion and thyme. Add the mushrooms and simmer until heated

through, 5 minutes. Season with salt and pepper; sprinkle with parsley.

On the Road

INS

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.


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TRIPLE-CHOCOLATE PUDDINGACTIVE: 25 min l TOTAL: 1 hr 25 min (plus chilling) l SERVES: 6


4½ ounces semisweet chocolate (no more

than 62% cacao), finely chopped

1 ounce unsweetened chocolate,

finely chopped

3 cups whole milk

1 cup sugar

¼ cup Dutch-process cocoa powder

3 tablespoons cornstarch

⅛ teaspoon fine sea salt

3 large eggs plus 1 egg yolk

¼ cup heavy cream

1 tablespoon dark rum

1 teaspoon pure vanilla extract

Whipped cream and shaved chocolate,

for topping (optional)

1. Melt the butter in a heatproof bowl over a saucepan of hot (not simmering) water. Add the

chocolates and stir until melted and smooth. Remove the bowl from the saucepan.

2. Heat the milk and ⅓ cup of the sugar in a saucepan over medium heat until it is steaming.

3. Whisk the remaining ⅔ cup sugar, the cocoa, cornstarch and salt in a medium bowl. Whisk in

the eggs, egg yolk and cream. Gradually whisk in half of the hot milk mixture, then pour into the

saucepan with the remaining milk mixture, whisking constantly. Bring to a boil, whisking often

and scraping the side of the saucepan. Reduce the heat to low and let bubble for 30 seconds.

4. Remove the saucepan from the heat. Strain the pudding through a sieve into a medium bowl.

Whisk in the melted chocolate mixture, rum and vanilla. Spoon the pudding into 6 jars or bowls.

Cover each with plastic wrap, pressing it directly on the surface and piercing it a few times with

the tip of a small knife. (If you like a skin on your pudding, do not cover.) Let the pudding cool at

room temperature until tepid, about 1 hour, then refrigerate until chilled, at least 2 hours. (The

pudding can be refrigerated for up to 3 days.) Remove the plastic wrap and top with whipped

cream and shaved chocolate.

Sarabeth’s Bakery This bakery, another early Chelsea Market tenant, was born out of Sarabeth Levine’s New York City–apartment kitchen. She now has 13 restaurants and is known citywide for her pastries, marmalades and other sweets, including this rich pudding served in a jar. “The touch of rum gives it dimension,” Levine says.

S b h’ B k

On the Road

INS

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Hot on the TrailRestaurants across Louisville, KY, are creating some wild twists on the city’s famous Hot Brown sandwich.

On the Road

Mayan Hot Brown Mayan Café, $14; 813 E. Market St.

themayancafe.com

Hot Brown Crêpe Ghyslain on Market, $11; 721 E. Market St.

ghyslain.com/restaurants

Italian Hot Brown Come Back Inn, $10; 909 Swan St.

comebackinn.net

Eggs Hot Brown Dish on Market, $9; 434 W. Market St.

dishonmarket.com

Hot Brown Pizza Loui Loui’s Authentic

Detroit Style Pizza, $13 to $23;

10212 Taylorsville Rd.

louilouis.com

Hot Spots

Louisville, KY

Most Southerners know that Louisville’s signature sandwich is the Hot Brown, a thick slice of bread topped with turkey, tomatoes, a creamy cheese sauce and bacon. The classic, invented as a late-night snack at The Brown Hotel in 1926, is still served today, but it has also inspired some interesting dishes across the city. This month Louisville is launching the Hot Brown Hop, a tour of the best Hot Brown spots in town. Download a map at foodnetwork.com/hotbrownhop, or try this rendition from Bristol Bar & Grille ($5; 1321 Bardstown Rd.; bristolbarandgrille.com).

HOT BROWN SOUPACTIVE: 25 min l TOTAL: 25 min l SERVES: 6

6 tablespoons unsalted butter, plus melted

butter for brushing

1 small onion, diced

2 stalks celery, diced

½ clove garlic, minced


1 quart low-sodium chicken broth

1 cup heavy cream

1 cup shredded white American cheese

(about 4 ounces)

1½ cups shredded cheddar cheese

(about 6 ounces)

1 cup diced deli ham

1 cup diced leftover roast turkey

6 slices baguette

6 slices bacon

½ pint grape tomatoes, thinly sliced

3 tablespoons chopped fresh parsley


1. Preheat the oven to 350 . Melt the butter in a pot over medium-high heat. Add the onion, celery and

garlic and cook, stirring, until softened, about 4 minutes. Stir in the flour and cook, stirring, 1 minute. Add

the broth and cream; bring to a boil. Reduce the heat to medium low, then stir in the American cheese and

1 cup cheddar until melted. Add the ham and turkey and heat through, 3 to 4 minutes. Remove from the

heat and keep warm.

2. Spread the baguette slices on a baking sheet and brush with melted butter. Transfer to the oven

and toast until golden, about 10 minutes. Meanwhile, cook the bacon in a nonstick skillet over

medium heat, turning, until crisp, about 10 minutes; drain on paper towels, then crumble.

3. Toss the tomatoes, parsley, and salt and pepper to taste in a bowl. Ladle the soup into bowls and

top with the toasted baguette, the remaining ½ cup cheddar, the tomato-parsley mixture and bacon.

BY DANA MCMAHAN

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STINGY JACK Combine 1 ounce each cognac and fresh orange juice, ½ ounce allspice liqueur (such as St. Elizabeth), 3 dashes

angostura bitters and ¼ ounce simple syrup in a shaker;

add ice, shake and strain into a tall ice-filled glass. Top

with 3 to 4 ounces pumpkin beer.

On the Road

Los Angeles

SeattleHoliday Spirits

To make simple syrup,

heat equal parts sugar and water

in a saucepan, stirring, until the sugar dissolves;

let cool.

THE PILGRIMAGE Combine 1½ ounces añejo rum, ½ ounce each dry sherry, fresh lemon juice and simple syrup, 1 teaspoon pumpkin butter and 2 dashes angostura bitters in a shaker; shake

and strain into a short ice-filled glass. Garnish with a

cinnamon stick and freshly grated nutmeg.

Seattle mixologist Jamie Boudreau knows fall has arrived when pumpkin beer hits the shelves at his bar, Canon. For his Stingy Jack cocktail, he mixes the beer with cognac and allspice liqueur. “The only way to make it more autumnal is to serve it with a turkey-leg garnish,” he says. $12; 928 12th Ave., Seattle; canonseattle.com

The Pilgrimage cocktail, on the menu in November at Hinoki & The Bird in Los Angeles, is a nod to holiday flavors, with sherry supplying the nutty element. Says mixologist Brandyn Teppe, “It’s quintessential Thanksgiving.” $14; 10 Century Dr., Los Angeles; hinokiandthebird.com

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Buzz-worthy bars are mixing cocktails with a Thanksgiving favorite: pumpkin.


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C A R P I N T E R I A • G O L E T A • M O N T E C I T O • S A N T A B A R B A R A • S U M M E R L A N D

With its red tile rooftops, dramatic mountain peaks and pristine shoreline, Santa

Barbara is the jewel of the California coast. Dubbed The American Riviera®, Santa Barbara exudes European style and is cherished by locals and visitors for its relaxed spirit and unexpected cosmopolitan vibe. It promises unique culinary experiences, cultural offerings and outdoor recreation. Santa Barbara is a destination to share, savor and celebrate with everyone you love.

SIP & SAVOR, LOCALLYSanta Barbara is a food lover’s paradise, brimming with locally sourced fruits and vegetables, fresh-off-the-boat seafood, chicken and beef from local ranches, and artisanal cheeses, chocolates and coffees. With culinary tours, cooking classes, farm visits and farmers’ markets, Santa Barbara nourishes foodies of all stripes. Top-notch restaurants raise the bar for West Coast dining, and a creative array of craft cocktail choices make the perfect sip integral to the experience. Santa Barbara’s taste for culinary culture is equal to its devotion to wine—winery tours, festivals and winemakers’ dinners make the area a serious source for superior vintages. Oenophiles from around the world come to raise a glass to local winemakers and to amble along the Urban Wine Trail—a collection of 18 tasting rooms featuring the best of Santa Barbara and the Santa Ynez Valley.

SEE, DO, EXPERIENCEWork up an appetite for Santa Barbara’s gastronomic delights by digging into an exciting array of must-dos and must-sees. Miles and miles of white sandy beaches make a day in the surf sublime. Santa Barbara is also home to bucolic public parks—perfect for everything from paragliding to picnicking. With its cultural attractions, luxurious spas and unparalleled shopping, Santa Barbara is the perfect place to relax and recharge.

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START YOUR OWNSANTA BARBARA STORY AT:

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1/4 Dan Cosgrove A.P.

PHOTOGRAPHY PROV IDED BY V I S I T SANTA BARBARA AND JAY S INCLA I R


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In a surreal corner of California’s coast, romance runs deeply as if penned by Old World authors of fairytale and adventure.Farm-to-table, grape-to-glass valleys thrive mere minutes from kitchens along State Street. Dreams fi nd foundation in a cityfashioned of stucco and red tile. By name, it’s known as Santa Barbara. But for thosewho’ve been here, it’s remembered simply as a canvas of unforgettable experiences.SantaBarbaraCA.com

AS WITH LOVE, BEAUTY HAS NO BOUNDARIES.

C A R P I N T E R I A • G O L E T A • M O N T E C I T O • S A N T A B A R B A R A • S U M M E R L A N D


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Check out some of Food Network chefs’ tips from last year’s Thanksgiving Live!, then tune in for more this year.


Alton Brown Replace about half of the water in the recipe with

vodka—the crust tends to come out less gummy.

Ree Drummond Try using a pastry cutter instead

of the food processor. “I use shortening and really cold butter,

and I cut them into the dry ingredients until my arm hurts.”

Ree DrDrDrummummummond Alex Guarnaschelli Don’t pulse too much. Mix

the dry ingredients first, then add the butter, pulse a couple of times, add the cold water,

pulse and you’re done .

Alex GGGuaruararnananaschelliAltttononon BBBBroBroBrown

Q: I change up my menu every year, but the one thing that I’ve never changed is my cranberry sauce. Any ideas for bringing some variety to the table? Holly, via SkypeA: Bobby Flay likes to make a nontraditional cranberry relish by using super-flavorful ingredients like Campari (an Italian apéritif), fresh grapefruit and ginger: “It’s bitter, tart, sweet and a little sour,” he says. “The perfect foil for any turkey.”

BOBBY FLAY’S GRAPEFRUIT-CAMPARI CRANBERRY RELISHSauté 1 diced small red onion and

2 tablespoons grated ginger in canola oil. Add 1 cup each fresh red grapefruit juice and

orange juice and ½ cup cane sugar; bring to

a boil and cook until the sugar melts. Stir in

2 cups cranberries; cook, stirring occasionally,

until the berries burst and the mixture begins

to thicken. Add another 2 cups cranberries and

a splash of Campari; cook 5 minutes. Remove

from the heat and stir

in the segments from

2 red grapefruits and

some grated orange zest; season with salt and pepper. Let cool; top

with chopped parsley.

Q: I tried to make homemade pie dough for the first time last year using a food processor, but it was a complete disaster. Do you have any tricks for getting a buttery, flaky crust? Bonnie, via SkypeA: Several chefs chimed in on this one—here are their top tips:

Good Question...

Follow Up

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Watch Thanksgiving

Live! on November 23 at

12 p.m. ET.


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How to enter: Read the recipe and come up with a creative

name for these muffins. We’re looking for fun, surprising, inventive names!

Go to foodnetwork.com/namethisdish and enter your best name from October 15 to November 5, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card. NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/namethisdish and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and original recipe name based on this month’s dish. Contest begins 12:01 a.m. ET October 15, 2013, and ends 11:59 p.m. ET November 5, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

Barbara Henry Hampton, NH

The Bell Tower Linda Peko

Yonkers, NY

RUNNERS -UPPepper Mint Patty

Laurie MirandaTiverton, RI

Short Stack Salad Bryan Neihart

Denver

R

Recent Winner:PRODUCE STAND

Contest


Name This Dish!

What do you think?

Dream up a clever name for these savory muffins and you could win big.

1. Preheat the oven to 425 . Line a 12-cup muffin pan with paper

liners; set aside. Melt the butter in a large skillet over medium-high

heat. Add the leeks and celery and cook, stirring, until wilted, about

5 minutes. Add the parsley, thyme, walnuts and raisins; season

with salt and pepper. Cook, stirring, until the vegetables are tender,

about 5 more minutes; set aside to cool.

2. Whisk the cornmeal, flour, sugar, baking powder, baking soda and

½ teaspoon salt in a medium bowl. Whisk in the milk, sour cream

and egg until combined. Stir in all but ½ cup of the cooled vegetable

mixture. Divide the batter among the prepared muffin cups, filling

each almost to the top. Sprinkle the reserved vegetable mixture on

top. Bake until the muffins bounce back when pressed, about

15 minutes. Let cool 5 minutes in the pan, then remove to a rack to

cool completely.

????????????????ACTIVE: 20 min l TOTAL: 35 min (plus cooling) l MAKES: 12 muffins

2 tablespoons

unsalted butter

2 leeks (white and light

green parts only), halved

lengthwise and finely

chopped

2 stalks celery, thinly sliced

1 tablespoon chopped

fresh parsley

1 tablespoon chopped

fresh thyme

½ cup chopped walnuts

½ cup raisins

Salt and freshly ground pepper

1½ cups cornmeal

¼ cup all-purpose flour

2 tablespoons sugar

1 teaspoon baking powder

½ teaspoon baking soda

1 cup whole milk

1 cup sour cream

1 large egg, lightly beaten

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WorldMags.net



food_network_magazine_2013-11.pdf

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