food network magazine - june 2013
TRANSCRIPT
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FUN, EASY MEALSLike this pulled porkwith corn slaw116
All the
Fixins!
Thick, thinand stuffed
Guy Fieris Amazing Car Collection! Page 56
COOK LIKE A STAR!
TrishasLEMON
MERINGUE PIE
BobbysBARBECUE
CHICKEN
AnnesGRILLED
PIZZA
NEW RECIPES
Baked BeansCornbreadHomemade Pickles
TWISTS ONSTRAWBERRYSHORTCAKE
5
SUMMER
BURGERS
50QUICKSLAWS
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No late feesever.No penalty rateever.
And by ever,we mean never,ever, ever.
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Unlike other credit cards, the Citi Simplicity
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To apply, go to citi.com/simplicityor visit your local branch.
Introductory rate of 0% for 18 months from date of account opening on purchases and for 18 months on balance transfers from date of first transfer. After the introductory period ends, thestandard purchase APR will be applied to unpaid promotional balances and new purchases. The standard variable APR for purchases and cash advances is 12.99%, 17.99% or 21.99% based on yourcreditworthiness as of 04/01/13. Minimum interest charge - $0.50. Fee for foreign purchases - 3% of the U.S. dollar amount of each purchase made outside the U.S. Cash advance fee - 5% of cashamount. $10 minimum. Balance transfer fee - 3% of balance transfer amount. $5 minimum. The information about the costs described here is accurate as of 01/01/2013. This information may havechanged after that date. To find out what may have changed, call us at 1-800-492-2127.
2013 Citigroup Inc. Citibank, N.A. Member FDIC. Citi, Citi with Arc Design and Citi Simplicity are registered service marks of Citigroup Inc.
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Contents
Food Network Magazine
JUNE 2013
Make the mostof summer
strawberries
on page 155.
PHOTO:KANGKIM;FOODSTYLING:KARENEVANS.
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Be the picture of health.Skins natural glow. Thats what new CC Cream creates in seconds.One day, your skin looks different. More sallow, dull, grey or red. Our guiding dermatologistsknow why:Skintonechanges. Now, our smart colour correcting technology helps changeit back. Little flaws disappear. Everythings brighter.
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6 FOOD NETWORK MAGAZINE JUNE 2013
Contents
43
Get 50 greatslaw recipeson page 152!
147
139
Weeknight Cooking95 Weeknight Dinners Try one of these
quick meals tonight.
114 Easy Sides Round out your dinner witha simple side dish.
116 Hot Tips
Get great cooking advice fromFood Network Kitchens.
Weekend Cooking121 Weekend Dinners Invite friends over for
a summery feast.
132 Try This at Home Anne Burrell shows ushow to make grilled pizza.
129
132
Party Time139 Float This IdeaTry a fun new take
on sangriausing sorbet!
140 Down Home Trisha Yearwood shares her
favorite recipe for a low-country boil.146 Playing Chicken Bobby Flay puts
chicken on the grill.
150 Mix & Match CornbreadJazz up yourcornbread with all sorts of additions.
152 50 Slaws Find a slaw thats just rightfor your next gathering.
155 Short and SweetWe dish out newtakes on classic strawberry shortcake.
On the Road167 A Leg Up Turkey legs have become an
oddly popular Disney souvenir.
168 Burger Nation Make burgers from thenew Diners, Drive-ins and Dives book.
175 Eat to WinSee if you can take the prize atone of this summers eating contests.
178 My Top Five Masaharu Morimoto reveals
his favorite spots in Honolulu.
Contest184 Name This Dish!Enter this months
recipe-naming contest.
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Experience the precise control of Delta
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8 FOOD NETWORK MAGAZINE JUNE 2013
MEAT AND POULTRY
VEGETARIAN DINNERS
BURGERS AND SANDWICHES
APPETIZERS, SNACKS AND CONDIMENTS
Pickled Dill Carrots
Pickled Mangowith Ginger
Spicy Smoked SalmonBagelwiches
Roasted Vegetable Pasta
Thick Burgers
Jacks Meatball Sliders
Middle EasternSteak Pitas
Strip Steak withSpiced Salt
Turkey Cutlets withBlack-Eyed Peas
Chicken-ZucchiniChilaquiles
Smoked Ginger Chicken
Cumin-Chile Pork Kebabs
Smoked Jerk ChickenWings with Honey Glaze
Red ChileButtermilkBrined Chicken
Chicken and Chorizo Rice Grilled Sausage Kebabswith Pasta Salad
Stuffed Burgers
Pesto Chicken BurgersCajun Slow-Cooker
Pulled Pork
Grilled Chicken Dogs with
Sweet Potato Fries
Sliders
Thin Burgers Turkey Burgers withOrange Mustard Glaze
Roast Chicken Salad
Sandwiches
Triple B Burgers
Grilled Pizzettas
Summer Vegetable ChiliCrispy Tofu withVegetables
Pickled Cauliflower andRed Onion
Pickled Corn and Peppers
Watermelon Salsa
Homemade KetchupFour Ways
86
84
64
108
72
170
100
123 106
106
148
127
149
147112 98
72
96108 68 72
72 172
129
169
133
98100
88 82
143
76
Recipe Index
Crudits withOlive Butter
125
Tryfournewtakesonpickles!
Cover Recipe
C
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JUNE 2013FOOD NETWORK MAGAZINE 9
FISH AND SEAFOOD
Contents
VEGETABLES AND SIDES
DESSERTS
DRINKS
50Bonus
Recipes!
Page 152
Broiled Salmon withTomato Cream Sauce
Low-Country BoilCrab Cake Sliders Rice NoodleShrimp Salad
112 141125 96
Almost-FamousMilkshakes
Sangria Floats Spiked Arnold Palmers
Cold Peanut-SesameNoodles
Banana Muffin Pudding
Mix & Match Cornbread
Name This Dish !Fried Ice Cream
Wilted Greens with Bacon
Boozy Cherry-ChocolatePies
Mushroom-PecorinoSalad
Strawberry Napoleonswith Prosecco Cream
Endive-Tomato Salad
Classic StrawberryShortcake
Root Beer Baked Beans
Toasted Pound Cake withStrawberries
Foil-Packet Shallots
Ginger StrawberryShortcakes
Spicy Cilantro-ScallionSalad
Strawberry ShortcakeSundaes
Herb-Stuffed Zucchini
Lobster Roll Cake
Tomato-Ginger Couscous
Lettuce Wedges withBlue Cheese Dressing
Magic LemonMeringue Pie
Tuscan StovetopBaked Beans
127
151
115
129
184
80
114
123
162
139
129
67
156
160
125
123
127
158
164
114
115
91
142
66
144
Thiscakelooksjustlikealobsterroll!
C t t
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10 FOOD NETWORK MAGAZINE JUNE 2013
Contents
DINNERSUNDER 500CALORIES
Try these light dishes from our
Weeknight Cooking section:
AT THEIR PEAKCucumbers are super hydrating (theyre
95 percent water) and theyre a good source
of vitamin K, too. Heres how to get your fill:
Add sliced cucumbers to the eggsandwich on page 64.
Make Trisha Yearwoods watermelonsalsa with cucumbers on page 143.
Serve a spicy cucumber-cilantro saladwith the pork kebabs on page 127.
Throw some into the endive-tomatosalad on page 129.
Grilled SausageKebabspg. 98
CALORIES: 493
Rice NoodleShrimp Saladpg. 96
CALORIES: 475
To Your HealthHeres whats extra good for you in this months issue:
GOOD TO KNOW In a recent study, people who ate4 to 5.4 ounces of lean beef per day saw their cholesterol
levels drop by about 5 percent. Get todays healthydose with the steak pitas on page 100each serving has5 ounces of lean flank steak. SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION
Potassium CheckTHE AVERAGE AMERICAN GETS ABOUT 2,500 MG OF POTASSIUM PER DAY,
BUT WE SHOULD CONSUME AT LEAST 3,500 MG TO PROMOTE HEALTHYBLOOD PRESSURE. UP YOUR INTAKE BY EATING MORE OF THESE:
Raisins(340 mg per cup)Add some to the mix-and-matchcornbread on page 151.
Mushrooms(223 mg per cup)Try the mushroom-pecorino saladon page 114.
Bananas(422 mg per banana)Whip up the banana pudding onpage 129.
Corn(275 mg per ear)Top chicken dogs with corn andcucumber relish on page 68.
Papaya(264 mg per cup)Serve the slaw on page 152 (No. 48 inthe booklet).
White beans(595 mg per cup)Check out Aarti Sequeiras baked beanson page 67.
Crispy Tofuwith Vegetables
pg. 100
CALORIES: 429
Chili-RubbedTurkey Cutletspg. 106
CALORIES: 470
Pesto ChickenBurgers
pg. 96
CALORIES: 469
CUCUMBERS:LUSOIM
AGES-FOOD/ALAMY.
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2014 E350 shown in Iridium Silver metallic paint. May include optional equipment. No system, regardless of how advanced, can overcome the laws of physics or correct careless driving. Please always wear your seat belt. 2013 Mercedes-Benz USA, LLCFor more information, call 1-800-FOR-MERCEDES, or visit MBUSA.com.
Sporting a clean, lean shape and a more aggressive-looking grille, the new E-Class screams performance. Yet it moves
with a quiet intelligence: constantly watching and analyzing. Then if it senses that you arent responding to a danger, it does.This is a car that thinks on its wheels. Eleven of its driver assist systems are new or vastly improved. Innovations like a
revolutionary stereoscopic camera, Cross-Traffic Assist, Pedestrian Recognition and Steering Assist are making their debut
in the E-Class. Making it perhaps the most technologically advanced car on the road. Without a doubt, it is the most
intelligent, most exhilarating E-Class ever. MBUSA.com/E-Class
And it thinks fast, too.The new 2014 E-Class.
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Contents
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Stand withthe stars!Join Melissa dArabianandAlex Guarnaschelliin the
fight against childhood cancer: Both chefs will participate inthe 10th annual Lemonade Days to benefit Alexs LemonadeStand Foundation. Sign up to host your own stand duringthe foundations fund-raising weekend, June 79, and youllreceive a box of lemonade-stand supplies, including a banner,balloons and kid-friendly recipes from Alex and Melissa. Tolearn more or find a stand near you, visit alexslemonade.org.
Are you Food Networksbiggest fan?Enter Food Networks Biggest Fan Contestandyou could win the chance to attend the 2013Food Network New York City Wine & Food Festival.You and a guest will fly round-trip on United Airlines
and stay at the swank Hudson Hotel, plus youllget a $1,000 gift card tofoodnetworkstore.com. Go tofoodnetwork.com/fnbiggestfanfor details on how to enter.
NOPURCHASENECESSA
RYTOENTERORWIN.FoodNetworksBiggestFanContestissponsoredbyHearstCommunications,Inc.Toenter,gotofoodnetwork.com/fnbiggestfanandcompleteandsubmittheentryformpursuanttotheon-screeninstructions.
AllentriesmustincludeoneortwophotosdisplayingyourdevotiontoFoodNetwork,andin150wordsorlessanexp
lanationofwhyyouthinkyouareFoodNetworksbiggestfan.Contestbegins12:00a.m.ETApril9,2013,andends11:59p.m.ETJun
e24,
2013.Mustbe18yearsor
olderandalegalresidentofthe50UnitedStates,DistrictofColumbia,PuertoRicoorCa
nada.VoidinQuebecandwhereprohibitedbylaw.Contestissubjecttocompleteofficialrulesavailableatfoodnetwork.com/fnbiggestfan.
BOTTOMRIGHT:BILLYFARRELLAGENCY.
Contents
Sunny AndersonCooking for Real;
Home Made in America
with Sunny Andersonpg. 48
Aarti SequeiraAarti Party; Drop 5 lbs
with Good Housekeeping(on Cooking Channel)
pg. 67
Anne BurrellChef Wanted
with Anne Burrell;
Worst Cooks in Americapg. 132
Michael SymonIron Chef America;Symons Suppers
(on Cooking Channel)pgs. 28, 45
Ree DrummondThe Pioneer Woman
pg. 28
Trisha YearwoodTrishas Southern Kitchen
pg. 140
Guy FieriDiners, Drive-ins andDives; Guys Big Bite;
Rachael vs. Guy:Celebrity Cook-Off
pgs. 56, 168
Geoffrey ZakarianIron Chef America;
Choppedpg. 45
Marc ForgioneIron Chef America
pg. 44
Bobby FlayFood Network Star; Iron Chef
America; Bobby Flays Barbecue
Addiction; Worst Cooks inAmerica; Brunch @ Bobbys
(on Cooking Channel)pgs. 28, 44, 146
Jose GarcesIron Chef America
pg. 44
Ina GartenBarefoot Contessa:
Back to Basicspg. 28
Alex GuarnaschelliIron Chef America;
Choppedpg. 45
Robert IrvineRestaurant: Impossible;
Dinner: Impossiblepg. 28
Jeff MauroSandwich King
pg. 66
Masaharu MorimotoIron Chef America
pgs. 45, 178
Star SearchFind your favorite Food Network celebs in this issue:
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OLAY ULTRA MOISTURE BODY WASH
The difference is the moisture. Go beyond just basic for soft, smooth skin.
UltraMoisture
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2013P&G
ADVERTISEMENT
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18 FOOD NETWORK MAGAZINE JUNE 2013
Editor in ChiefMaile CarpenterCreative DirectorDeirdre Koribanick
Executive EditorJoanna Saltz
Managing EditorMaria Baugh
EditorialFood DirectorLiz Sgroi
Food Editor Erica Clark
Features EditorYaran Noti
Senior EditorLisa FreedmanRecipe EditorRuth Kaplan
Editorial Assistants Ellery Badcock,Hannah Kay Hunt
Online Coordinator Victoria Phillips
InternsLiz Childers, Jessica Lee, Katie St. John
ArtArt DirectorIan Doherty
Deputy Art DirectorMarc Davila
Associate Art DirectorDorothy Cury
Digital Imaging SpecialistAnthony EcanostiArt AssistantBrian Hardiman
PhotographyPhoto DirectorAlice Albert
Deputy Photo EditorKathleen E. Bednarek
Associate Photo EditorLynn Sell
Assistant Photo EditorCasey Oto
InternCatherine Armanasco
CopyCopy ChiefJoy SanchezResearch EditorLinda Fiorella
Copy EditorPaula Sevenbergen
Assistant Managing EditorHeather DiBeneditto
Food Network KitchensSenior Vice President,Culinary ProductionSusan Stockton
Vice President, Test KitchenKatherine Alford
Executive Culinary ProducerJill Novatt
Test Kitchen ManagerClaudia Sidoti
Recipe Developers Andrea Albin,Bob Hoebee, Amy Stevenson
Recipe Developer/NutritionistLeah Trent Hope
Recipe TesterVivian Chan
Director, Culinary Product DevelopmentMory Thomas
Culinary WriterRupa Bhattacharya
InternSarah Balke
Food NetworkPresidentBrooke Bailey Johnson
General Manager, ScrippsEnterprisesSergei Kuharsky
Editorial Offices300 West 57th Street, 35th FloorNew York, NY 10019foodnetwork.com/magazine
Hearst Magazines DivisionPresidentDavid Carey
President, Marketing andPublishing DirectorMichael Clinton
Executive Vice President andGeneral Manager John P. Loughlin
Publishing ConsultantsGilbert C. Maurer, Mark F. Miller
Subscrip tionsPlease contact customer serviceat service.foodnetworkmag.comor write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653
Get the health stats
on pickles and othercookout foods onpage 38.
Editorial DirectorEllen Levine
PHOTO:KANGKIM;S
TYLING:KARENEVANS.
Try these delicious
dishes to fuel your family. Visit
thebreakfastproject.com for more.
Superfuel
yourfamily
MILKis the breakfast superfood
that starts every day the right way.
An 8-ounce glass of milk contains 9
essential nutrients, including 8 grams
of high-quality protein, to help fuel
your familys active day.
Super Foods Smoothie
Griddle Cakes with Blueberries
Apple-Raisin
Breakfast Quinoa
MORNING TIP OF THE WEEK:
Set your breakfast table each nightbefore bed; wake up to less fuss,
plus more time to enjoy the morning.
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Sharing a moment, among other things.A breakfast of cereal and milk delivers powerful
nutrients, including high-quality protein, that your family
needs to start every day. A fact worth sharing.
Nourish every day.
TheBreakfastProject.com
HOT
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Whatever your pleasure, the
Griddler from Cuisinart doesit all! Prepare perfect pancakes,put some sizzle in your steak,or serve up a classic grilledcheese sandwich. Cleanup issimple because the reversibleand removable plates go rightinto the dishwasher! Cook,
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HOT
off the press
off the griddle
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theGriddler!
20 FOOD NETWORK MAGAZINE JUNE 2013
Food Network Magazineand the Food Network Magazinelogo and any other marks are trademarks of Food Network Magazine, LLC.
Food Network, the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.
Vice President, Publisherand Chief Revenue OfficerVicki L. Wellington
Associate Publisher, Associate Publisher
Integrated Marketing Wendy NanusPeggy Mansfield
General ManagerSalvatore Del Giudice
Vice President, Group ConsumerMarketing Director Rick Day
AdvertisingNEW YORKExecutive Account DirectorsDiane Anderson, 212-484-1459Jackie Bodner, 212-484-1462
Barri Stern, 212-484-1452Brett Sylver, 212-484-1444Stacy J. Walker, 212-484-1463
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Sales and Events CoordinatorKathleen DAloia
Sales AssistantsAshley Wells-Wood, Danielle Manzi
MIDWESTAdvertising DirectorAmy Mehlbaum, 312-984-5117
Sarah Lenert, Account Director, 314-475-5439Hillary Morse, Account Manager, 312-251-5352Allison Winters, Account Manager,312-251-5342Keely Dahlen, Sales Assistant, 312-251-5367
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Published byHearst Communications, Inc.,a unit of Hearst Corporation300 West 57th Street
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SubscriptionsPlease contact customer service atservice.foodnetworkmag.comor write to:Customer Service DepartmentFood Network MagazinePO Box 6000
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We do not learn by standing stil l
We do not remember days spent staring at walls. We are driven to discover.To see things weve never seen before. And find inspiration in the entirelyunexpected. Because we will go to great lengths to gain a senseeven for amomentof our own potential. Get the guide at Colorado.com.
Editors Letter
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22 FOOD NETWORK MAGAZINE JUNE 2013
Maile Carpenter
Editor in Chief
One of thefirst food stories I ever wrote,for a newspaper in Wilmington, NC, was a feature
on retro recipes. As part of my research, I dug up
old cookbooks from the 40s and 50sones withinspiring names like Husband-Tested Recipesand
Meals Men Like.Inside these books, along with
incredible pictures of tomato aspic wreaths and
tuna loaves, was a wealth of advice for the modern
woman. I lost my favorite old book in one of my
many moves, but I will never forget the opening
paragraph in a chapter about grilling: It said, in the
most chipper way, that grilling is a ladys night off.
All you have to make is salad and dessert!
I like to think that I grew up in a progressivehouseholdboth of my parents worked, my mom
handled the financesand yet, in the grilling
department, we were the Cleavers. The grill was
my dads turf, and when he fired it up, like the
book said, my mom made the salad and dessert
(and the appetizers and the bread and the drinks,
plus she set the table and cleaned upa ladys night
off indeed!). I cant say Im doing much to change
the stereotype: I have no interest in dealing with thecharcoal grill, so I leave that part to my husband.
At this magazine, we have always taken a
gender-neutral approach to cooking,but for the
first time ever, in honor of Fathers Day, we created a
mini magazine for men. Im fully prepared for letters
saying that women like to cook with beer as much
as men do and that rugged aprons shouldnt just be
for guys. You are correct. But I wonder if, despite all
of our progress, there is a bit of a 50s housewife
left in many of us. A few years ago, executives at
Food Network examined all
of the recipe comments that
had ever been submitted on
foodnetwork.com, and the most
popular word by a long shot
wasnt easy or deliciousit was
husband. A lot of readers still write
to tell us that they husband-tested
our recipes, and theyre proud of it.In the interest of progress, when their
husbands are taking a turn at the grill this
summer, maybe they can flip to page 155
and take care of dessert, too.
PORTRAIT:TRAVISHU
GGETT.BOOKS,F
ROMTOP:MARKOMETZINGER/ST
UDIOD(2);THEVINTAGECOOKBOOKMAVEN;MA
RKOMETZINGER/STUDIOD.I
LLUSTRATION:BESTVE
CTOR/CLIPARTOF.
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TAKE A SEATJOIN EARTHJUSTICES FIGHT FOR OUR FORESTS AND WILDLIFE
Earthjustice protects our wild places in courtbecause we believe the
earth needs a good lawyer. Show your support for our work by scanning
the code and taking a stand for the environment.
EARTHJUSTICE.ORG/STAND
Calendar
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FRIWEDSUN THUMON SATTUE
292423 27
30
221917 1 120
12109 11 13
842 53 6
24 FOOD NETWORK MAGAZINE JUNE 2013
Bring a fewfresh apricots
to work for asnack. Theyrein season in
early summer,and theyrepacked with
vitamins A and C.
Get in the vacationspirit withtropical brownies:
Add choppedmacadamianuts to browniebatter; bake. Topwith frosting andtoasted coconut.
16
Host a cookout
and makegrilled cheese:Brush therind of a wheelof brie with
olive oil; grill2 to 3 minutesper side.
Hos
angBri
olivto
per s
Brir
ina
andpacitam
Watch the TonyAwards tonightand make aNew York Citypre-theaterfavorite: pizza! Goto foodnetwork.com/pizza for50 great recipes.
Pack a giantsandwich for apicnic: Split alarge round loafof bread; fillwith deli meats,cheese andslaw. Cut intowedges.
Its Gina Neelysbirthday! Tweether a greetingat @oinkgurl.
Build mintysmores: Top achocolate waferwith a peppermintpatty and amarshmallow;microwave 5 to10 seconds. Topwith another wafer.
Watch Wimbledonand serve sweettea sandwiches:Put ricotta
and strawberrieson cinnamon-raisin bread; cutinto triangles.
Freeze treatsfor the weekend:Skewer bananas,dip in melted
white chocolateand roll in crushedstrawberry-cornflake cereal;freeze.
Have a meatlessMonday: Marinate
portobellomushrooms inItalian dressing;grill and top withcheese. Serve onbuns with yourfavorite toppings.
Make patrioticswizzle sticks forFlag Day: Skewerraspberries andblueberriesand freeze. Servein gin and tonics.
Summer isofficially here!Host Friday happy
hour and serveIna Gartensmai tais: Go tofoodnetwork.com/maitai.
25 26
.
Bake FathersDay brunchtreats: Flatten
refrigeratedbiscuit dough;top with cheeseand cooked bacon.Fold in half andbake as directed.
June7
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AITAI:FOTOLIA.T
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ANGAN.S
ANDWICH:ANTONISACHILLEOS.
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EXCLUSIVELYFORYOURKEURIGBREWER.
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Reader Letters
http://www.baristaprima.com/http://www.baristaprima.com/ -
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We Hear You...A fewthoughts from our readersthis month.Keep the letters coming!
JUNE 2013 FOOD NETWORK MAGAZINE 27
I loved your French toast recipes [Funwith French Toast, April 2013], but Ithink I can add a great one. A neighbor
gave me a box of panettone bread and Ididnt know what to do with it, so I madeit into French toast. It was amazing!
Sharon CiggelakisEdison, NJ
I was enjoying Chefs 50 FavoriteKitchen Tools [April 2013] until I sawthe shark-skin grater. I realize thatFood Network Magazine is not an
environmental magazine, but withsharks under so much environmentalpressure from over-fishing and pollution,I was disappointed to see a shark-skingadget highlighted.
Mandy Vodak-MarottaGrand Cayman, Cayman Islands
My daughter made the Basic Vanilla Cake
recipe for the Lemon Meringue Cake[Happy Birthday, January/February2013], and it was so dry that we had tothrow it out. What went wrong?
Lynda FullerNanaimo, British Columbia
Editors Note: Were sorry the recipedidnt work for you. We originally called for
either heavy cream or milk in the batter,but the results are better if you use cream,
so we updated the recipe online with
this and a few other changes. You canfind the new recipe at foodnetwork.com/
basicvanillacake.
When I saw the birdsnests in the April2013 issue [Nest
in Show], I knewI had to make themfor my office soiree.
I made bite-size versionsby using a mini-muffin pan, and I filledthem all with jelly beans. The nests werea huge hit with my coworkers. Keep theideas coming!
Alaina McCoyFort Lauderdale
I was outraged that your magazineselected March 29, the day Christiansobserved as Good Friday this year,the most solemn and sacred day ofChristianity, to host a happy hour onyour March 2013 Calendar.
Courtney VosesLong Beach, NY
Editors Note: Thank you for pointing thisout. It was an oversight, and we apologize.
I have been a bartender for morethan 13 years, and Im always excitedto see new twists on drinks. AlexGuarnaschelli and Marc Forgionescocktails were both absolutelyoutstanding [He MadeShe Made,April 2013]. Alexs was bubbly with agin bite to it, and Marcs was sweetand perfect for hot days.
Kim BurgessBen Lomond, CA
I love the 50-recipes booklets. I usethem all the time to get my family fedin fun, healthy ways. Just tonight we
had amazing macaroni and cheesefrom 50 Twists on Mac & Cheese[March 2013] and a salad dressedwith Creamy Italian from 50 SaladDressings [April 2013]. Thank you forputting out such a wonderful magazineevery month from cover to cover!
Stephanie ColemanCorona, CA
I was
asked to
bring a
dessert
for Easter
dinner, and my host is
unable to tolerate gluten.
So the Hazelnut-MochaDacquoise in the April
2013 issue [Have Your
Cake...] looked like a great
option. The cake took a bit
of time, but it was totally
worth it. Thank you for
challenging home cooks
with unique and deliciousrecipes like this one.
Suzanne SandisonGrand Rapids
I prepared the April 2013 cover recipe, Pasta with Turkey
Meatballs [Weeknight Cooking], for my husband, who
is a smother every form of pasta in red sauce kind of
guy. Three helpings later, he declared this recipe terrific!
After 26 years together, this was the first pasta recipe
he ever accepted without heating up a side of red sauce
just in case.Mary Pat Triulzi
Allison Park, PA
FROMLEFT:SAMKA
PLAN;CONPOULOS.
Letters
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You Asked...Food Network starsanswer your burning questions.
Keep basil ina plastic bag
with a damppaper towel.
28 FOOD NETWORK MAGAZINE JUNE 2013
Havea
questionfora
FoodNetwor
k
star?Writetou
sat
foodnetwork.com/
magazine.
The content of all submissions(including letters, recipes andphotographs) should be originaland becomes property ofFood Network Magazine, whichreserves the right to republish
and edit all correspondencereceived. By making asubmission, you guaranteethat you possess all necessaryrights to grant the material toFood Network Magazine.
Michael,whengrilling meat andfish, is it best toseason beforegrilling or during?I was once toldto season whenthe dish is halfcooked.
Matt DymentSomerville, MA
Definitely before. I
season my steaks and
roasts the night before
and my seafood about
an hour before grilling.The seasoning makes
for moist and much
tastier food.
Michael Symon
Robert,with yourbusy schedule onthe road, how doyou find time towork out?
Mike AltieriNorristown, PA
Sometimes I have to use
a hotel gym because I
travel 345 days a year.
Nine out of 10 times, I
find a major gym next
to the hotel that opens
around 4 a.m., so I can
exercise before the
shoots. I work out six
days a week, doing onebody part per day: chest,
back, shoulders, arms,
legs. And I run and do
abdominal exercises.
Robert Irvine
Ina,I noticed youoften go outsideto your garden topick fresh herbsfor recipes.Do you havea method forpreserving herbslike basil andcilantro? Dryingdoesnt seem toretain the flavor.
Maggie KadlecekAustin
The only way to keep
basil is to wash it, dryit well and put it in a
plastic bag with an ever-
so-slightly-damp paper
towel. For cilantro? I
never use it because
I actually dont like
it. I think it tends to
overpower a dishits
such a strong flavor.Ina Garten
Bobby, mydad thinks notcleaning ourgrill after a mealwill give thefood even moresmoky flavor.Is this true?
Brianna HooverMadison, WI
No, you should always
clean your grill. You
want your food to taste
like the food youre
actually cooking as
opposed to the food
you previously cooked.
You should clean the
grill and brush it when
youre done cooking. I
have a grill brush, and
thats all I use. Make sure
the grill is still hotits
easier to clean while the
grates are warm.
Bobby Flay
Ree,what mealsdo you regularlycook ahead, ordouble and thenfreeze?
Brenda ErwinHurst, TX
My Chicken Spaghetti
recipe (foodnetwork
.com/chickenspaghetti)
is definitely one of
those casseroles I tend
to doubleand often
tripleso I can have
extra pans for the fridge.
Lasagna is another one:
If Im going to cook up abig meat sauce and boil
noodles, I might as well
make twice the amount.
The mess isnt that
much bigger, and I get
more bang for my buck.
Some other things I love
to freeze: sloppy joe mix,
spaghetti sauce, taco
meat and even pulled
pork or beef brisket.
If you wrap them
carefully, theyll do just
fine in the freezer.
Ree Drummond
BASIL:ALAMY.
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lrightsreserved.
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Copyright2013PaneraBread.
All
At Panera, weve committed to using antibiotic-
free chicken in all of our salads. It takes extra work,
but we think it tastes better that way. And it gives
you even more reason to love your favorite salad.
Learn more at panerabread.com.
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MONTH 2013 FOOD NETWORK MAGAZINE 31
Food NewsWHAT YOU NEED TO KNOW THIS MONTH
TOP:KANGKIM;FO
ODSTYLING:KARENEVANS.B
OTTOM:DEVONJARV
IS/STUDIOD(3).
Lemons dont standa chance against thisferociousjuicer.$12; mcphee.com
Create a shark-infested punch bowlwith thisice tray.$8, Mustard; amazon.com
This scary-looking sharkactually protects yourhands: Its an oven mitt.$18; fredflare.com
Crack open a coldone with the jaws ofthis bottle opener.$7; crateandbarrel.com
SHARKSare attackingthe kitchen.
JUNE 2013 FOOD NETWORK MAGAZINE 31
FoodNews
Some new
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32 FOOD NETWORK MAGAZINE JUNE 2013
Some newSEED programsare worth
checking out.Your best gardening tool thissummer just might be your library
card: Seed-lending programs
have been sprouting up at public
libraries across the country.
More than 50 institutions allow
members to check out seeds, plant
them and return some of the next-
generation seeds so others can
borrow them the following season.
No green thumb? No problem,
says Rebecca Newburn, who
helped pioneer the movement
at Californias Richmond Grows
Seed Lending Library. Unlike with
books, we dont charge late fees,
she says. To find a program near
you, visit richmondgrowsseeds
.org/sister-libraries.
DUE
NAME RETURN
FROMTHE
LIBRARY
NAME
GROUND BEEFis on a health kick.
ROM
IB
TOMATOseedsTOMATOSEEDSDUE
NAME
RETURN
FROMTHELIBRARY
GUM CHEWERS TAKE NOTE:Tasters who chewed minty gum during a recent study were more likely to pickchips, cookies and candy over fruit and vegetables after they finished the gum.A possible explanation: The minty flavor makes fruit and veggies taste bitter.
SOURCE: UNIVERSITY OF BUFFALO
Youll soon be able to get your fill ofhealthful omega-3 fatty acids in a burger
instead of the usual fish. Researchers at KansasState University learned that omega-3 levels inbeef increase dramatically when flaxseed is addedto a cows grain. A quarter-pound of ground beeffrom one of these cows contains 200 milligrams ofomega-3s (standard ground beef has none). Look forthe enriched beef, called GreatO, in grocery storesstarting this summer; it will be sold nationwide by theend of the year.
TOMATO
seedsPEPPER
SEEDS
PHOTOS,F
ROMTO
P:DEVONJARVIS/STUDIOD;SHUTTERSTOCK;HAM
MACHERSCHLEMMER.
ILLUSTRATIONS:DOROTHYCURY.
The PARTY BUShas a whole new look.The trendy new way to transport a part y: on a bicycle built for 17. These super bikes
are rolling into cities around the country, including the Twin Cities (pedalpub.com),
where you can drink from kegs while bar hopping around town, as well as Portland, OR
(brewcycleportland.com), and Flagstaff, AZ (alpinepedaler.com). In Raleigh, NC, you cancommission one for a three-stop dinner tour (trolleypub.com). Prices start at $25 per
seator you could pony up $40,000 and buy your own bike at hammacher.com.
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Tree extra-loud cheers for third-row seating. An effi cient yet powerful 290-horsepower V6. Available
550-watt Infinity audio, and standard voice-activated Blue Link navigation that helps you find
fun wherever its hiding. Fun just got way bigger, with the new 7-passenger Santa Fe. Hyundai.com
2013 Santa Fe GLS model shown. Infinity audio available on LIMITED model only. Infinity is a registered trademark of Harman International Industries, Inc. Only use Blue Link and corresponding devices when it is safe to do so. Blue Link subscription service agreementrequired, sold separately after initial trial period. Features and fees vary by subscription plan. For additional details and system limitations visit HyundaiBlueLink.com or see your local Hyundai dealer. Blue Link is a registered trademark of Hyundai Motor America.
Hyundai is a registered trademark of Hyundai Motor Company. All rights reserved. 2013 Hy undai Motor America.
FoodNews
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A bump on theinside surfaceof the canhelps aeratethe beer as youdrink, releasingextra flavor.
The wider mouthgets your nosecloser tothe beer.
The curved lipdirects thebeer towardthe front ofyour tongue formaximal flavor.
BEER SNOBScan now drink from a can.The founder of Samuel Adams, Jim Koch, has said since he launched the companythat he would never put his beer in a can. Looks like he changed his mind:The brands Boston Lager will get canned starting this summer. Koch spenttwo years and $1 million researching and developing new can designs. Are theimprovements noticeable? Well leave that for the beer snobs to decide.From $15 for a 12-pack
BEWARE THE COLOR OF YOUR SNACK PACKAGES:During a recent study, people perceived a candy bar with a green calorie label tobe healthier than a bar with a red labeldespite the fact that both labels had thesame numbers. SOURCE: CORNELL UNIVERSITY
BURGERBUNSaretaking names.Lest you forget where youare when youre eatingyour next great burger,
some restaurants areslapping their logos onthe buns. At the Florida-based chain BurgerFi(burgerfi.com)and at JustGeorges(justgeorges.com)in Virginia Beach, buns arepressed with a branding iron.And at Los Angelesbased
Umami Burger (umami.com),a giant Uis airbrushedonto each top with aflavorless spray.
WEDDINGS JUST GOT SWEETER.Brides and grooms are giving guests something more exciting than rice to toss after
the ceremony: rainbow sprinkles. Los Angeles wedding planner David Tutera says he
has had tons of requests for them recently. These brides want a sweet send-off,
he says. Not that sprinkles are their only option. Other wedding pros told us theyveseen crowds throw marshmallows, cereal, oats and rosemary.
BURGERANDBUNS
:BENGOLDSTEIN/STUDIOD(3).SPRINKLES:SHUTT
ERSTOCK.S
AMUELADAMSILLUSTRATION:THEBOSTONBEERCO.
34 FOOD NETWORK MAGAZINE JUNE 2013
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Since1982
KETTLESTYLE?
WHAT EXACTLY DOES KETTLE-STYLE MEAN? SIMILARTO KETTLE BRAND
CHIPS? RESEMBLING KETTLE BRAND CHIPS? WERE NOT QUITE SURE.
ALL WE REALLY KNOW IS, WEVE BEEN COOKING UP REAL CHIPS MADE
WITH REAL INGREDIENTS BY REAL PEOPLE IN OREGONS WILLAMETTE
VALLEY FOR OVER 30 YEARS. KETTLE ISNT JUST A STYLE. ITS OUR NAME.
W W W . K E T T L E B R A N D . C O M
the kettle chipsTM
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JUNE 2013 FOOD NETWORK MAGAZINE 37
In the Know
013 FOOD NETWORK MAGAZINE
PleaseRemain SeededWe were shocked to hear the
latest watermelon buying
stats: Nearly a third of the
people who live in the South
Central statesincluding
Texas, Louisiana, Arkansas
and Oklahomaprefer
watermelons with seeds,
compared with only about
10 percent in other parts of the
country. Oddly enough, these
folks arent choosing the seeded
version because of the price:Seedless watermelons cost
about the same as seeded in
markets across the country.
Get the scoop on watermelon seeds.Then, upgrade your grilling gear and
tour Sunny Andersons kitchen.PHOTOGRAPH BY KANG KIM
FOODSTYLING:KA
RENEVANS.
In the Know
Whi h I H lthi ?
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38 FOOD NETWORK MAGAZINE JUNE 2013
Plain Buns vs Potato BunsPotato buns have about twice as much sugar as plain
(thats why they taste so much sweeter), but they also contain
more protein. Beyond that, the two are almost identical in fat,calorie and fiber counts, so pick the one you like.
WINNER: Its a draw
Potato Chips vs Tortilla ChipsPotato chips are higher in vitamin Can ounce gives you
10 percent of your daily recommended intakebut thats theironly upside. Tortilla chips are lower in calories, fat, saturated fat and
sodium, and they contain more calcium. Bonus: The dips you eatwith tortilla chips (guacamole and salsa) are more healthful than
standard ranch or sour creamand-onion dip.
WINNER: Tortilla chips
Hamburger vs Hot DogFranks and quarter-pound burgers each contain
about 200 calories, but a single hot dog has more than25 percent of your maximum daily sodium (compared withonly 3 percent in a burger patty). Most hot dogs are also
higher in fat and contain nitrites, preservatives thatmay increase your cancer risk.
WINNER: Hamburger
Sweet Pickles vs Dill PicklesSweet pickles have seven times the calories and more than
13 times the sugar content of dills. Dill pickles contain almosttwice as much sodium as sweet pickles, but assuming you dont put
too many slices on your burger, theyre the better option.WINNER: Dill pickles
Before you fire up the grill, find out how yoursummer cookout staples stack up.
Our Expert:Takami Kim is a registered dietitian withNew YorkPresbyterian Hospitals Department of Food and Nutrition Management.
Which Is Healthier?
Ketchup vs MustardNeither of these fat-free condiments is a bad choice,
but while a tablespoon of ketchup contains 4 grams of sugarand 20 calories, yellow mustard has almost no sugar or calories.
The only downside: Mustard is slightly higher in sodium.WINNER: Mustard
CLOCKWISEFROM
TOPLEFT:LEWR
OBERTSON/GETTYIMAGES(2);DE
VONJARVIS/STUDIOD;JOHNE.K
ELLY/GETTYIMAGES;FOODCENTRALEHAMBURGGMBH/ALAMY;JU
LIACAWLEY/STUDIOD(2);SHUTTERSTOCK;LEVIBROWN;DEVONJARVIS/STUDIOD.
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Non-fat milk. Live and active cultures. Thats it.Two simple, real and perfect ingredients. And nothing else.
#tastereal
REAL IS CRAFTED,
AUTHENTICAND SIMPLE.
JUST LIKE YOGURTSHOULD BE.
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We found all sorts ofnew gearforthe griller who has everything.
42 FOOD NETWORK MAGAZINE JUNE 2013
Thisoversizespatulais nearly10 by 10 inches.$19, Mr. Bar-B-Q;
qvc.com
They pop open!
These disposable Flingstrashbins go right in the garbage!$4 each; containerstore.com
This Heat Shield set comes withinterchangeable attachments,including a fish flipper, silicone
basting brush and fork.$50, Grill Daddy; amazon.com
Keep an eye on yourgrills temperature at night
with a glow-in-the-darkthermometer.
$11, Man Law; kohls.com
The Grillbotdoes your dirtywork: Place it on grimy grill
grates, then let it roll aroundand scrub off food and grease.
$100; grillbots.com
Flip fourhamburgers
at once!
HOT STUFF
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In the Know
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44 FOOD NETWORK MAGAZINE JUNE 2013
Judge who terrifiesme the most
Simon Majumdar Mo Rocca Jeffrey Steingarten
Dream judge Julia Child James Beard Auguste Escoffier
Nightmare secretingredient
Flour Monkfish liver Seitan
Dream secret ingredient
Most intimidatingIron Chef
Michael SymonGeoffrey Zakarians style
always intimidates me.Morimoto. Ive seen him put out
dishes with 20 elements!
Pregame ritualGo for a run, psych up my
sous chefsgo!I talk to my cutting board and
ask it to be good to me.Green tea
Postgame ritual Lunch and cocktails I get beers with my sous chefs.If we lose, we lick our wounds
and think about the next battle.
If we win, its champagne.
Kitchen Stadium wish A wood-burning oven More people in the crowdIts perfect. It feels like home
these days.
Secret weapon Chile oil My calm demeanor Focusing on the secretingredient
What Id make for anIron Chef potluck
The barbecue buffalo ribs Imade against Rick Bayless
A bottle ofbourbonI would letthem do the cooking!
Green plantain empanadaswith spinach, manchego
and artichokes
Numb/Encore by Jay-Zand Linkin Park
Alive by Pearl JamStreet Fighting Man by
The Rolling Stones
Relentless Busy Warrior
Most embarrassingIron Chef moment
My cheese fondue curdled.My pants ripped
during Next Iron Chef.
I undercooked sometapioca pearls for Jeffrey
Steingarten and he caught me.
One word to describean Iron Chef
If the show had entrancemusic, my song would be
t
C
Buffalo Spanish octopus
BOBBY FLAY MARC FORGIONE JOSE GARCES
e o ing t
Cast IronCuttlefish
r
is
mo
J
w
f.eSt
See who winsthe Tournamentof Champions
at 10 p.m. ET onJune 2 (catch the
show Sundaysat 9 p.m.).
On Iron Chef America: Tournament of Champions,FoodNetworks culinary giants are facing their most formidableopponents ever: each other. We asked the competitors inthis all-star grudge match some revealing questions....
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Jeffrey Steingarten andSimon Majumdar
My wife Michael RuhlmanIn order: Jeffrey Steingarten
and Simon Majumdar
Lidia Bastianich, Julia Childor Chef Auguste Gusteau
from Ratatouille
PresidentBarack Obama
Fergus Henderson Jol Robuchon
Durian I dont have any! Tofu Blowfish
No contest: Bobby Flay Myself Morimoto Geoffrey Zakarian
Sharpening my knives 100times and eating Twizzlers
Stretching Listening to MetallicaOne hour of pilates and
three macchiatos
A long nap followed by abellini with my team at a local
restaurant
I wipe off all my sweat and relaxto forget about the battle.
Metallica and whiskeyPartagas Serie D No. 4
Cuban cigar and a martini at
Collichio & Sons with my team
Chocolate tempering machineand a new ice cream
machine that isnt jinxed!
Change the stove to one thatuses Binchotan charcoal.
More time Bigger refrigerators
Dessert My energy Acidity Thats why they call it a secret!
Smoky bacon andfried-egg sandwiches on
grilled sourdough
Sustainable whole tunaId break it down into several
tuna dishes.Smoked pork butt Ros champagne
Runnin with the Devil byVan Halen
Kitano Ryoba bySaburo Kitajima
One by MetallicaFly Me to the Moon
by Frank Sinatra
Ferocious Under pressure Fearless Blessed
Almost falling over whilebringing mortadella back to
my station
I cut myself with a crab shell(Ive never cut myself
with a knife).
An explosion with a Vita-Prepwhile making mole
Mangling the sabering of abottle of champagne last year
0rs
y alocal
a
e ..
CherriesThe ingredients I need to make
space food
Whole suckling pigit already
happened and I won!Fresh white truffles
MASAHARU MORIMOTO GEOFFREY ZAKARIAN
n
un
MICHAEL SYMONALEX GUARNASCHELLI
t s a sta g udge atc so e evea g quest o s
FLAY,F
ROMTOP:CHRISTINANORWOOD/GETTYIMAGES;DEBORAHFEINGOLD/CORBIS;PETERTSAIPHOTOGRAPHY/ALAMY.F
ORGIONE:GANSOVSKYVLADISLAV/GETTYIMAGES;JIRIHERA/ALAMY;BULLEIT
BOURBON.G
AR
CES:SHUTTERSTOCK;IMAGESOURCE/GETTYIMAG
ES;REDFERNS/GETTYIMAGES.G
UARNASCHELLI:DAVEKING/GETTYIMAGES;MARKOMETZINGER/STU
DIOD.M
ORIMOTO:WHITEHOUSE
PHOTO/ALAMY
;GREGPEASE/GETTYIMAGES;NATUREWORLD/ALA
MY.S
YMON:PLAINVIEW/GETTYIMAGES.Z
AKARIAN:DAVEKING/GETTYIMAGES;BENGOLDSTEIN/STU
DIOD;AFARCHIVE/ALAMY.
Discover a world of color and the very best paint at your
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In the Know
Serious crushSunny collects mortars
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48 FOOD NETWORK MAGAZINE JUNE 2013
Sunny collects mortars
and pestles because sheloves the way they look,but she also uses themas entertainment during adinner party: Shell crushgarlic or grind a quick pestoin front of guests. I like togive people a show, she says.
Island styleI could have 10,000 squarefeet of counter space and itwould still not be enough,Sunny says. This mobile islandhelps. She added tiles to thesides to match the originaltiles under the range.
HAIR:HAD
IIYABARBEL;MAKEUP:JJGRANT.
Star
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JUNE 2013 FOOD NETWORK MAGAZINE 49
When Sunny Anderson was shopping
for a new place to live in Brooklyn, her
list of demands was short. I didnt
care if the sink leaked or if the waterpressure was bad, she says. I just
needed a place for my range. She had
just bought a 48-inch Wolf (the one
she uses on her show Cooking for Real),
but every kitchen she saw would
have required a major renovation to
squeeze it in. Then she found a three-
story house with an open kitchen.The minute she laid eyes on the tiled
hearthjust the right size for her
rangeSunny knew she was home.
She was able to make small changes
and turn the kitchen into a space that
felt totally personal. She painted the
walls bright yellow, laid new floors
and added a fun chandelierand
she finished it in time to shoot all the
photos here for her latest cookbook,
Sunnys Kitchen(out in September).
Sunny likes the result so much that
she just might settle in, which is no
small deal for someone who has lived
in 18 cities. Its so great to know myneighbors, finally, she says. Im
never going to leave this house.
Sunny Andersonshows off hercolorful Brooklyn kitchen.
Southern touchSunny calls this her I love me wall.The fleurs-de-lis remind her of thetime she lived in New Orleans andstarted falling in love with food.
Cabinet appointmentsSunny keeps meaningful pieces that shehas collected over the years in this built-in
cabinet to protect them from herself. I breakeverything, she says. Her favorites includea souvenir plate from Germany and a glasspitcher that was a gift from Food Network.
Turn the page to getSunnys look.
KitchenPHOTOGRAPHS BY DAVID A. LAND
In the Know
Get the LookPick up some of Sunnys finds for your own kitchen.
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50 FOOD NETWORK MAGAZINE JUNE 2013
Space is limitedin Brooklyn,so a chromepot rackhelps. $136;potracksource.com
Sunny personalizedher kitchen cartbyadding tiles to thesides. $500, HomeStyles; meijer.com
Because she has several cats who like to paw at the
curtains, Sunny made hers out of this extra-sturdybarkcloth fabric, in the Monstera Leaf Gardenpattern. $17 per yard; islandshawaiianfabric.com
Sunnys kitchenis in the back ofher house anddoesnt get a tonof sunlight, so shepainted the roomwith Gliddens
Dazzling Daffodilto make it brighter.From $20 pergallon; glidden.com for stores
When Sunny bought agiant vintage sign fromDr. Bob,a New Orleansartist, he gave her oneof his smaller pieces aslagniappe,a Creole wordfor freebie with purchase.From $65; drbobart.net
for information
These 21-inch-tall Fleur De Lys wall decalscomeas a set of four. $50; stickerbrand.com
One day Sunny hopes to take the white paintoff her tin ceiling panelsto expose theirmetal finish. You can buy new versions ofwhite or tin for your kitchen. From $4 per
square foot; armstrong.com for stores
This four-armchandelierplugs right intoan outlet. $100;
amazon.com
ARTWORK,TIN
CEILINGPANEL,P
AINTCAN,F
ABRICANDDECALS:BENGOLDSTEIN/STUDIOD.
43% Warm. 57% Breezy.
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100% You.
Follow us on Facebook, Twitter or Pinterest, and see much more at pier1.com/outdoorliving
When it comes to these guys,
theres no such thing as a fake smile.
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A rainbow of color fromnatural ingredients.
GoldfishColors Crackers
2012Pepperidg
eFarm,
Incorporated.
goldfishsmiles.com
Meet the ContestantsOne of these competitors will be the next Food Network star. Who has what it takes?
In the Know
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JUNE 2013 FOOD NETWORK MAGAZINE 53
Daniela Perez-ReyesCATERER AND BARTENDER Haleiwa, HI
Dream showCome to Peru:She cooks
traditional food from the country whereshe grew up.
Fantasy dinner dateThe Dalai Lama:Hes an awesome guy. Id make him
tiradito,Peruvian ceviche.
Best cooking tipDont be scared of chiles.
Cut them in half and take out the seeds and
veins. Wear gloves and use a paring knife.
Andres GuillamaCHILDHOOD OBESITY PREVENTION
COACH Waynesville, NC
Dream show Last Man Standing:
He encourages young men to get inthe kitchen.
Claim to fameHe lost 150 pounds bylightening up his familys Cuban dishes.
Best cooking tipTreat chorizo like garlic:Start any dish with just a tablespoon of
diced chorizo sauted in olive oil.
Nikki DinkiFOOD BLOGGER AND RADIO HOST
New York City
Dream show Semi-Vegetarian :She makes
vegetable-centric dishes with meat in asupporting role.
Signature dishSpinach and edamamesauce over pasta with chicken meatballs
Fantasy dinner dateGiada De Laurentiis:She taught me to cook. Id make her a
fantastic soup and a crostini tasting flight.
Chad RosenthalBARBECUE RESTAURATEUR Ambler, PA
Dream showEating Great Late:He findsthe perfect spots for late-night grub.
Signature dishDry-rubbed 16-hourhickory-smoked brisket
Fantasy dinner date Mr. Wizard fromMr. Wizards World:Id make spicy Korean
fried chicken wings and see how he reacts.
Danushka LysekPRIVATE CHEF New York City
Dream showConquer the Kitchen:
She helps people get over theirfear of cooking.
Claim to fameShe has appeared on fivereality shows, including Chopped,and
calls herself reality TV royalty.
Fantasy jobShed be a race-car driver.
My dream car is a Ferrari 458 Italia.
Stacey Poon-KinneyRESTAURATEUR San Diego
Dream showVintage Kitchen:She puts
modern twists on Grandmas favoriterecipes.
Signature dishMaple-bacon cheesecakebased on her moms traditional recipe
Best cooking tipLet your kid stir. Themore involved and interested children are
in the kitchen, the better.
Damaris Phillips
COOKING INSTRUCTOR
L i ill KY
In the KnowCatch the
Food NetworkStarpremiereon June 2 at
9 p.m. ET.
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54 FOOD NETWORK MAGAZINE JUNE 2013
Russell JacksonCHEF San Francisco and New York CityDream show The Next List:He talks
about whats cutting edge in food and
restaurants.
Signature dishDuck hearts roasted inras el hanout(Moroccan spice blend) over
smoked wheat berries with kimchi puree
Dream dinner dateEnglish chef Marco
Pierre White: Id make him something
really simple, like a roast meat andcreamed spinach.
Viet PhamCHEF AND RESTAURATEUR Salt Lake City
Dream showIts developing organically.Ive been blessed with skills, and I want to
incorporate them into my show.
Claim to fameHe beat Bobby Flay on
Iron Chef Americain Battle Ground Meatby making beef-fat ice cream.
Lead actor in the movie of his life TheChairman on Iron Chef America:He
was incredibly respectful to my family.I was so impressed.
Chris HodgsonCHEF AND RESTAURATEUR ClevelandDream show Extreme Food Makeover:
He helps people pull off food at important
events, like their weddings.
Claim to fameHe was on The Great FoodTruck Raceand is credited with bringing
food trucks to Cleveland.
Lead actor in the movie of his life
Will Ferrell: I have a comical
life. Im quirkyI always have anawkward comment.
Rodney HenryPIE SHOP OWNER AND FORMER
ROCK STAR Baltimore
Dream showThe Pie Guy:He travels toranches and orchards and makes pies, all
while showcasing local musicians.
Best cooking tipDont overwork your
piecrust. The less you touch it, the betterit will be.
Signature dishThe Baltimore Bomb:a vinegar-soaked shortbread pie with
crushed Berger Cookies and ganache
Chef LovelyCATERER North Hollywood, CA
Dream showGlam Chef : She hosts a
late-night food and talk show with celebrityguests, a DJ and cocktails.
Always in her refrigeratorSavory andsweet flavored butters, champagne,
ice cream and sparkling mineral water
Fantasy jobShed be a singer, performing
a mixture of hip-hop and pop. Im moretalented than Rihanna.
COOKING INSTRUCTOR Louisville, KYDream showMeals to Trap a Man:Sheteaches single women how to use Southern
food to get to a mans heart.
Signature dishSweet-potato biscuits with
smoked pork loin and pickled butternutsquash slaw
Always in her pantryHomemade flavoredvinegars and oils infused with lemongrass,
ginger, basil and more
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In the Know
GuyCAR
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56 FOOD NETWORK MAGAZINE JUNE 2013
Nothing gets Guy Fierirevved up like his collection
of great American cars.
PHOTOGRAPHS BYDAVE LAURIDSEN
Guy
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JUNE 2013 FOOD NETWORK MAGAZINE 57
GUY FIERIS CAR COLLECTIONstarted insidea pair of old Ugg boots. It was 1996, and
the chef and his wife, Lori, had a new son,Hunter, but Guy was distracted: He was onthe prowl for a vintage Chevy Chevelle. TheChevelle was thecar when I was growing up,says Guy. So when a 71 model was for salenearby, he went to see it. I almost died, hesays. Guy had to have the carhe just didnthave $25,000 to buy it. That night, he toldLori he was going to mortgage the house,
which didnt go over well. Then, with a smirk,Guy reached into an old boot and pulled out$12,000 in cash that he had been secretlystashing, one $20 bill at a time. The nextdaywith his savings and some negotiatingskills (he threw in free meals for a year at hisrestaurant Johnny Garlics)the car washis. He didnt love the color at first. I reallydidnt want a yellow car, he says. But it grewon himso much so that he has amassed a
whole collection of yellow speedsters andtrucks. At his home in Santa Rosa, CA, heshowed us some of his favorites.
Guyhashisowncarlift!
In the Know
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58 FOOD NETWORK MAGAZINE JUNE 2013
2011 Chevrolet Camaro NICKNAME: SS RyderThis was the first 2011 yellow convertible Camaro
off the factory line. Its also Ryders favorite.
Even when its cold, Ryder is like, Dad, you cantput the top up! Guy says.
2007 Chevrolet Corvette NICKNAME:Big BiteAs the name suggests, Guy rewarded himself with this car right
after he landed his first cooking show on Food Network.
NE JUNE 2013
uy rewarded himself with this car right
rst cooking show on Food Network.
2011 C evro e Camaro N ME: SS Ry er
2007 C evro et orvette NICKNAME: Big Bite
HelpGuynamehiscar!
2007 Shelby Cobra NICKNAME: Live FastThis personalized all-black car was a gift from its
designer, industry icon Carroll Shelby. Guys youngestson, Ryder, wont ride in it: Its too loud!
1971 Chevrolet Chevelle NICKNAME: SS HunterThe first car in Guys collection is still his most precious:
It was my first love, he says. Ill never sell it. Ill sleepin it before I sell it. (SS stands for Super Sport.)
1976 Jeep CJ-5 NICKNAME:Devil CJAlthough this Jeep is nearly 40 years old, it has only
55,000 miles on it. It was one of Guys biggest projects:The whole thing was rebuilt from the inside out.
2006 Chevrolet Kodiak >NICKNAME: Full Bore
An extra step drops down whenGuy opens the door so he can
climb in. Hunter drove it to ahigh school dance, Guy says.
But he only has his permit, so heshows up in a huge truckand
then his mom gets out!
1969 Chevrolet Corvette NICKNAME: TBDGuy got this vintage Corvette earlier this year. He hasnt
decided what to call it yet. Have ideas? Sendthem to him at foodnetwork.com/nameguyscar.
EVERYONE SAYS YOU LOOK GOOD IN RED.
GUESS YOUR PATIO DOES TOO
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EXCLUSIVELY AT
2013 Lowes Companies, Inc. All rights reserved. Lowes, the gable
design and Never Stop Improving are trademarks of LF, LLC.Lowes.com/allenandroth
GUESS YOUR PATIO DOES, TOO.Dress the outdoors in your favorite color. Create your own custom allen + roth
patio set that perfectly matches your sense of style at Lowes.com/Patio.
1-/"
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O G O OEVENING WITH BUITONI PASTAS AND SAUC ES
Whats the difference between an ordinary night and a date night?
Its simple: your desire to make the most out of dinner at home.
BUITONI pastas and sauces deliver the right touch of extraordinary
every time you use them. Because every BUITONI product embraces
the essence of la bella vita Italiana: high-quality, all-natural
ingredients, simply prepared and artfully presented.
INGREDIENTS
1 medium eggplant, coarsely chopped (about 3 cups)
6 tablespoons olive oil
3 marjoram sprigs, leaves removed, stems discarded
1 tablespoon chopped parsley
1 clove garlic, finely chopped
jalapeo, finely chopped
1 package (9 ounces) BUITONI Refrigerated
Four Cheese Ravioli
24 tablespoons shredded pecorino or parmesan cheese
Salt and ground black pepper
FOUR CHEESE RAVIOLI WITHEGGPLANT AND MARJORAM PESTOMAKES 3 SERVINGS
DIRECTIONS
HEATlarge nonstick skillet over medium-high heat.
Add eggplant; cook, stirring frequently, for 6 to 8
minutes or until tender. Remove from skillet.
CHOP cooked eggplant until it resembles
coarse cream. Transfer back to skillet. STIR in oil,
marjoram leaves, parsley, garlic and jalapeo;
season with salt and pepper.
PREPAREpasta according to package directions.
Add to skillet with cheese and toss gently to coat.
VISITBUITONI.COMFOR MORE GREAT RECIPES
AND DINNER IDEAS. LOOK FOR BUITONI PRODUCTS
IN YOUR GROCERS REFRIGERATEDSECTION.
Four Cheese Ravioli withEggplant and Marjoram Pesto
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FunCooking
FunCooking
Wake-Up CallBreak out of yourbreakfast routine with this
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64 FOOD NETWORK MAGAZINE JUNE 2013
SPICY SMOKED SALMON BAGELWICHESACTIVE: 15 min l TOTAL: 15 min l SERVES: 2
fully loaded bagel.
Sriracha
hotsauceis
agreatmatchforeggs!
1 Persian cucumber, halved
lengthwise and thinly sliced
1 scallion, thinly sliced
2 teaspoons fresh lemon juice
teaspoon toasted sesame oil
Kosher salt
2 bagels, split1 tablespoon unsalted butter
4 large eggs, lightly beaten
1 ounce smoked salmon
(about 2 slices), chopped
1 ounce cream cheese,
cut into -inch pieces
1 teaspoons Sriracha
(Asian chile sauce)
1. Toss the cucumber and scallion slices in a small bowl with the
lemon juice, sesame oil and a pinch of salt.
2. Lightly toast the bagels. Meanwhile, melt the butter in a
medium saucepan over medium heat. Add the eggs and a pinch
of salt and cook, stirring, until almost set, about 2 minutes.
Stir in the salmon, cream cheese and Sriracha and cook until the
eggs are set, about 1 more minute.3. Divide the scrambled egg mixture between the bagels and
top with the cucumber salad. PHOTO:PAULSIRISALEE;FOODSTYLING:KARENEVANS.
A coffee this bold, yet smooth? Theres only one name for it.
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Go to Folgers.com to learn more about all the varieties of Black Silk.
/ The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarks
of Keurig, Incorporated, used with permission. K-Cup packs for Keurig K-Cup brewing systems.
He MadeWe asked Food Network StarwinnersJeff Mauro and Aarti Sequeira for their favorite
FunCooking
Thisflavorful
dish is inspiredby my favoriterustic Tuscan
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qbaked beans. Who makes the better dish?
JEFF MAUROSTUSCAN STOVETOPBAKED BEANSACTIVE: 25 min l TOTAL: 55 min
SERVES: 6 to 8
pound thick-cut pancetta, diced
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
1 teaspoon dried Italian seasoning
teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 cloves garlic, minced
cup dry white wine
4 15-ounce cans great northernbeans, drained and rinsed
1 15-ounce can crushed tomatoes
2 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
to 1 cup shaved
parmesan cheese
Bottled balsamic glaze,
for drizzling
1. Heat a large Dutch oven over medium
heat. Add the pancetta and cook, stirring,
until crisp, about 15 minutes. Remove
with a slotted spoon. Add the onion,
celery and carrot to the drippings in the
pot; sprinkle with the Italian seasoning,
red pepper flakes, teaspoon salt and
a few grinds of pepper and cook, stirring
occasionally, until the vegetables are
soft, about 8 minutes. Add the garlic and
cook 30 more seconds.
2. Deglaze the pan with the wine,
scraping up any browned bits with a
wooden spoon. Simmer until reduced
by half, about 4 minutes. Add the
beans, tomatoes and chicken broth and
simmer until the beans are soft, about
20 minutes. Stir in the lemon zest and
juice; adjust the seasoning, if necessary.
3. Remove from the heat and stir in the
pancetta; transfer to a serving dish. Topwith the parmesan and cover to melt.
Drizzle with balsamic glaze.
Jeffssecret
weapon
66 FOOD NETWORK MAGAZINE JUNE 2013
soup, pastae fagioli.
She Made
I wouldhave loved thesebaked beans as
a kid. Soda inmy beans? Yes,
l !
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1. Preheat the oven to 400 . Set a medium
oven-safe pot over medium heat and add the
bacon. Cook, stirring, until most of the fat is
rendered and the bacon is crisp, about 8 minutes;
remove to paper towels with a slotted spoon to drain.
2. Add the onion, garlic and ginger to the drippings in
the pot and cook, stirring occasionally, until soft and
golden, about 5 minutes. Add the tomato paste and cook
until the color deepens, about 1 more minute.
3. Add the root beer, vinegar, molasses, mustard, red pepper flakes and garam
masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of
the bacon and gently stir so the beans dont lose their shape. Reduce the heat to
medium low and simmer until slightly thickened, about 15 minutes; season withsalt and pepper. Transfer to the oven and bake, uncovered, until thick, about
30 minutes. Let cool slightly, then top with the remaining bacon.
4 slices bacon, cut into 1-inch pieces
1 large white onion, finely diced
2 cloves garlic, minced
1 tablespoon minced peeled ginger
2 tablespoons tomato paste
2 12-ounce bottles root beer
(about 3 cups)
1 tablespoon apple cider vinegar
2 teaspoons molasses
1 tablespoon grainy mustard
Hefty pinch of red pepper flakes
teaspoon garam masala
4 15-ounce cans cannellini beans,drained and rinsed
Kosher salt and freshly ground pepper
AARTI SEQUEIRAS ROOT BEER BAKED BEANSACTIVE: 20 min l TOTAL: 1 hr 5 min l SERVES: 6 to 8
Aartissecret
weapon
JUNE 2013 FOOD NETWORK MAGAZINE 67
ook
Telluswhichchefisthebaked
beanchampionat
foodnetwork.com/magazine.
VOTE!
please!
FOODPHOTOS:PAULSIRISALEE;FOODSTYLING:JAMIEKIMM.
FunCooking
FunCooking
Treat the family to a newtake on franks and fries.Kids Meal
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68 FOOD NETWORK MAGAZINE JUNE 2013
GRILLED CHICKEN DOGS WITH SWEET POTATO FRIESACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
FOR THE FRIES
cup panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon extra-virgin
olive oil
Kosher salt
1 large egg white
2 medium sweet potatoes,
peeled and cut into
-inch-thick sticks
FOR THE HOT DOGS
2 ears of corn, shucked
cup chopped seedless
cucumber
cup chopped orange
bell pepper
Juice of 1 lime
1 teaspoon sugar
Kosher salt
2 tablespoons chopped
fresh basil
1 tablespoon extra-virgin
olive oil
4 chicken hot dogs
2 tablespoons barbecue sauce,
plus more for dipping4 potato hot dog buns,
split and toasted
1. Make the fries: Put a baking sheet in the oven and preheat
to 425. Combine the panko, cumin, paprika, olive oil and
1 teaspoon salt in a small bowl.
2. Whisk the egg white in a medium bowl until frothy. Add
the sweet potatoes and toss until coated, then add the
panko mixture and toss. Spread the sweet potatoes on the
hot baking sheet and sprinkle with any remaining crumbs
from the bowl. Bake until the fries are tender and crisp,
about 25 minutes.
3. Meanwhile, prepare the hot dogs: Preheat a grill to medium
high. Grill the corn, turning occasionally, until slightly charred,
about 6 minutes; let cool. Cut the kernels off the cobs and
toss with the cucumber, bell pepper, lime juice, sugar and
teaspoon salt in a bowl. Stir in the basil and olive oil.
4. Grill the hot dogs, turning occasionally and brushing with
the barbecue sauce, until marked, about 5 minutes. Put thehot dogs in the buns and top with the corn mixture. Serve
with the sweet potato fries and barbecue sauce for dipping. PHOTO:PAU
LSIRISALEE;FOODSTYLING:JAMIEKIMM.
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SINCE 1867, THE RICH, SMOOTH FLAVOR
OF FILIPPO BERIOOLIVE OIL HAS BEEN A
HEALTHY ADDITION TO DELICIOUS MEALS.
SINCE 1867, THE RICH, SMOOTH FLAVOR
OF FILIPPO BERIOOLIVE OIL HAS BEEN A
HEALTHY ADDITION TO DELICIOUS MEALS.
FIL IPPOBERIO . COM
ADD EXTRA TO ORDINARY
2013 SALOV North America Corp.2013 SALOV North America Corp.
Perfect
PattiesMake your burger just the way you like it
FunCooking
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JUNE 2013 FOOD NETWORK MAGAZINE 71
PattiesMake your burgerjust the way you like it.
STUFFED
THIN
THICK
SLIDERS
Turn the page for the how-tos.
PHOTOGRAPHS BYLEVI BROWN
Our square patties fit just right on
standard slider buns.
These come with a surprise inside:oozy melted cheese.
We modeled our thin patties afterthose at popular burger joints.
These bistro burgers weigh ahalf pound each.
FOODSTYLING:JAMIEKIMM.
SLIDERSWorking on a piece of parchment paper,
pat 1 pounds ground beef chuck into
a 6-by-8-inch rectangle. Cut into twelve
2-inch squares; refrigerate at least
20 minutes. Season with teaspoonkosher salt, and pepper to taste. Heat a
large cast-iron skillet over medium-high
heat; add 1 tablespoon butter and let melt
FunCooking
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72 FOOD NETWORK MAGAZINE JUNE 2013
STUFFED BURGERSGently shape 1 pounds ground beef
chuck into 4 balls. Press your thumb
halfway into each to form a well. Pack
2 tablespoonfuls of shredded cheese
into the middle of each ball. Shape the
meat around the cheese and gently
form into -inch-thick patties. Chill at
least 30 minutes. Preheat a grill to
medium high and oil the grates. Season
the patties with salt and pepper and grill5 to 6 minutes per side.
THICK BURGERSDivide 2 pounds ground beef chuck into
4 pieces. Toss each piece back and forth
between your hands to form a 1-inch-thick
patty (do not overwork). Sprinkle generously
all over with kosher salt; let sit 10 minutes
at room temperature. Preheat a grill to
medium high and oil the grates. Grill the
burgers, covered, about 6 minutes per
side, topping with cheese during the last3 minutes, if desired. Let rest 2 minutes
before serving.
heat; add 1 tablespoon butter and let melt.
Cook the patties until a crust forms, about
2 minutes per side, topping with cheese
after flipping, if desired.
THIN BURGERSLine an inverted baking sheet with parchment
paper. Season 1 pound ground beef chuck
with salt and pepper; form into 4 balls and set
on the pan. Cover the meat with parchmentand flatten with another baking sheet. Chill
1 hour. Heat a cast-iron skillet over medium-
high heat and brush with oil. Cook the patties
until a crust forms, 2 to 3 minutes per side;
continue cooking until browned, 1 more
minute per side, topping with cheese during
the last minute, if desired.
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ADVERTISEMENT
FRESH
THOUGHTS
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Patricia Bannan, M.S., R.D.,is a Los Angelesbased registered dietitian specializing in
nutrition and health communications. The author of Eat Right When Time Is Tight, Patricia
is passionate about helping children and adults implement easy steps to improve their lives.
Its time to celebrate dads, grads and the
long days of summer. With a basic plan,you can make day-to-day and celebratory
meals delicious and nutritious. You have this
wonderful mix of beautiful produce at this time
of year, says Patricia. Its the season of all these
delicious, refreshing fruits, including grapes. A
healthy summer diet starts with taking advantage of
whats fresh. What I like to do is keep it simple and
let fresh, in-season ingredients really shine through.
One of the key tools for cooking healthfully atthis time of year: the grill. You can make kebabs
with whatever meat or fish youre using, and mix it
up by pairing different fruits and vegetables with
the protein, Patricia says. The heat on the grill
caramelizes the fruit. You get the wonderful flavor
of the grill paired with this sugary caramel flavor.
Grapes from California, one of Patricias
favorite fruits, are in season now through January.
Whether theyre enjoyed as a snack or used as an
ingredient in a dish, the sweetness, flavor, texture,
and crunch of grapes really adds a lot. And theyre
so nutritious. Packed with antioxidants and other
polyphenols, grapes are a quick, easy ingredient to
add to many dishes. Theyre healthyand theyreCalifornia-grown. Added bonus: Theyre beautiful.
They make a wonderful centerpiece when laid
on the vine in the middle of a table, and theyre
beautiful when you add them to a dish.
Patricia sees Grapes from California as the
one ingredient that can change everything, for
three reasons. First, theyre flexiblethey work
in almost any summer dish. The flavor adds a
fantastic punch, as does the texture. Second, theystand alone as a healthy on-the-go snack. Third,
grapes are unifying. Everyone has a fond story of
being at a party or being with a family member
and eating grapes.
3 DELICIOUS WAYSTO SAVOR SUMMER
1Give every BBQ and picnic arefreshing boost: Bring your owndish grounded in fresh, in-seasonproduce, like Grapes from California.
2Keep a healthyand funalternative to popsicles onhand by storing grapes andslices of banana in the freezer. For arefreshing snack or dessert, skewerthem and drizzle on chocolate.
3Never leave home withoutyour Eat Right SurvivalStash, a portion-controlledhealthy snack that you can keep in
your purse, offi ce or car to stave off
hunger between meals.
To find delicious recipes and watch videos featuring
Grapes from California,visit FoodNetwork.com/Grapes.
THOUGHTS
Grapes are a food people
naturally love. Theyre portable
and they fit an on-the-golifestylenot to mention
theyre naturally delicious!
PATRICIA BANNAN, M.S., R.D.
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SCAN THIS CODE TO
GET GREAT RECIPES
WITH GRAPES.
Whether theyre in a salad or on the grill, Grapes from California adda sweet, delicious burst of flavor to your backyard barbecues. Theyresimply a fresh and easy way to eat healthy. Grab a bunch today.
FunCooking
HOMEMADE KETCHUP
Make Your Own...A Food Network Kitchens chef
makes ketchup from scratch.Have fun and experiment
with your favorite spices
to create your own
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PEACH-CURRY KETCHUPMelt tablespoon butterin a small saucepan over medium
heat. Add cup chopped peeled peaches,1 teaspoon
chopped peeled gingerand 1 teaspoons curry powder;
cook, stirring, 1 minute. Stir in 1 cup homemade ketchup
(above); simmer 5 minutes. Transfer to a blender and add
2 tablespoons water; puree until smooth.
CHIPOTLE-CUMIN KETCHUPChop 1 to 2 teaspoons chipotle chiles in adobo sauce,
then mash with the flat side of the knife. Heat 1 teaspoon
vegetable oilin a small saucepan over medium heat. Add
1 teaspoon ground cuminand stir 10 seconds, then stir in
1 cup homemade ketchup (above) and the chipotles;simmer 2 minutes. Stir in 1 teaspoon each lime juice and
honeyand thin with water, if necessary.
HOMEMADE KETCHUPACTIVE: 30 min l TOTAL: 2 hr (plus cooling)MAKES: about 5 cups
3 tablespoons vegetable oil
2 cups finely chopped onion
1 tablespoon chopped peeled
ginger
4 cloves garlic, minced
2 teaspoons mustard powder
teaspoon ground allspice
teaspoon cayenne pepper
cup tomato paste
2 28-ounce cans whole peeled
tomatoes
2 bay leaves
cup packed light brown sugar
cup apple cider vinegar1 tablespoon molasses
Kosher salt
1. Heat the vegetable oil in a large pot or Dutch oven
over medium heat. Add the onion and cook, stirring
occasionally, until soft and translucent, about 5 minutes.
Stir in the ginger, garlic, mustard powder, allspice and
cayenne and cook, stirring, 1 minute. Add the tomato
paste and cook, stirring, 1 minute, then add the whole
peeled tomatoes and scrape up any browned bits from
the bottom of the pot with a wooden spoon; remove
from the heat.
2. Puree the ketchup in batches in a blender until smooth;
return to the pot. Add the bay leaves, brown sugar, vinegar,
molasses and 4 teaspoons salt. Bring to a simmer over
medium-low heat and cook, stirring occasionally to avoid
scorching, until very thick, about 1 hour, 45 minutes.Remove the bay leaves and let the ketchup cool. Transfer
to an airtight container and refrigerate up to 2 weeks.
WARM SMOKY BACON KETCHUPCook 3 slices finely chopped baconin a small saucepan
over medium heat, stirring occasionally, until crisp, about
12 minutes. Pour off all but 1 tablespoon drippings from the
pan, then stir in 1 teaspoon smoked paprika.Stir in 1 cuphomemade ketchup(above); simmer 2 minutes. Stir in
teaspoon cider vinegarand thin with water, if necessary.
Serve warm.
to create your own
custom ketchup!
Young Sun Huh
FOODPHOTOS:PAULSIRISALEE;FOODSTYLING:JAMIEKIMM.PORTRAIT:BENGOLDSTEIN/STUDIOD.
76 FOOD NETWORK MAGAZINE JUNE 2013
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8/13/2019 Food Network Magazine - June 2013
93/232
FOR A GREAT FINISH, START WITH FAGE TOTAL.
FAGE Total is a tr