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Tasty TEX-MEX
NewDinners!l Italian fried chickenl sesame steak Stir-Fryl three-cheese pizza
recipes115
bigstars,big
flavorBobby’s
PineaPPle
SalSa
Alex’s CuCumber
SouP
funcupcakes!
Triple
Lemon
Key
Lime
Candied
Grapefruit
Orange
Cream
Surprise!open here
Great
make
your
own
macaroons
50 Punch Ideas!
Sweet ideas! To create this colorful party,
we teamed up with
our sister publication,
Food Network Magazine.
We set the scene and
they made the treats!
Go to page 10 for
all the details.
FOR THE LOVE OF LEAVES©2014 PURE LEAF is a trademark of the Unilever Group of Companies.
2 FOOD NETWORK MAGAZINE l may 2014
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We teamed up with HGTV Magazine to create
this monthÕs roll-out cover: We brought the sweets and
they threw the party! Check out these great finds and tons
of other decorating ideas in HGTV MagazineÕs May issue,
on newsstands now.
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We make plans in advance. We attempt to orchestrate details. That’s not how this world works. Beauty lies in the unexpected. Awe strikes randomly. We won’t know when. All we know is where.
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The Color IssueFood Network Magazine
m ay 2014
May 2014 l FOOD NETWORK MAGAZINE 7
add a pop
oF color to
your kitcheN!
see page 59.
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8 FOOD NETWORK MAGAZINE l may 2014
Contents
52
Punches
50Party
PHOTOGRAPHS BY KANA OKADA
Cover photograph by Johnny Miller Food styling: Christine Albano
146
Fun Cooking 71 Fine Dust • Sprinkle a little color onto
your next meal.
72 Which Side Are You On? • Pick your favorite pizza: red or white.
74 Slush Fun! • Choose from five fruity granitas in super-cool flavors.
78 The World’s Most Impossible Cookie • Learn how to make French macaroons.
83 Fresh Cupcakes • Bake a batch of citrus cupcakes for Mother’s Day.
In the Know 37 Red Alert • New info shows that the color
of a plate may affect how much we eat.
39 Food News • Discover fun facts and cool new products.
42 Know It All: Red Velvet • Learn more about the trendiest flavor on the dessert menu.
46 Real or Fake? • See how some grocery-store staples get their color.
48 Star Seminar: Blog Photography • Get a lesson from the master, Ree Drummond.
52 Star Kitchen • Take a tour of magician Penn Jillette’s colorful Vegas kitchen.
59 Brighten Up • Add flair to your kitchen: We found great gear in five trendy hues.
12 Recipe Index16 To Your Health26 Editor’s Letter28 Calendar30 Reader Letters 34 You Asked
It’s a cake! See page 159.
122
Bonus recipes
Co
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$39.5
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Inc. ©
2014
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Available at Origins Retail Stores, origins.com, select Macy’s, Dillard’s, Bon-Ton, Belk and Sephora.
10 FOOD NETWORK MAGAZINE l May 2014
Contents
134
74
Make pretty macaroons! See page 80.
131
166
Party Time 143 Good Shot • Celebrate Cinco de Mayo
with a fresh take on margaritas.
144 Fiesta! • These extra-colorful snacks will get any party going.
150 Let’s Salsa • Food Network celebs dish out red, green and yellow salsas.
154 50 Party Punches • Get dozens of punch-bowl recipes for your next big bash.
159 Cake Mex • Make a chocolate cake that looks just like a piñata.
On the Road 163 Out of Its Shell • Check out the latest
taco trend: waffle shells.
164 50 States, 50 Tacos • Find the best tacos across the country.
Contest 174 Name This Dish! • Enter this month’s
recipe-naming contest.
Weeknight Cooking 91 Weeknight Dinners • Try a new batch
of go-to meals for busy nights.
112 Easy Sides • Round out dinner with a simple side dish.
114 Hot Tips • Pick up some cooking advice from our test kitchen.
Weekend Cooking12 0 Shades of Green • Serve a gorgeous green menu from Alex Guarnaschelli.
12 8 Seeing Red • Choose a red sauce from Debi Mazar’s new Italian cookbook.
133 Try a Little Saffron • This pricey spice steals the spotlight in four great recipes.
140 Plate Like a Chef • Dress up a simple chicken dinner, restaurant-style.
YOUR TASTEBUDS JUST
WON THE LOTTERYEnjoy Responsibly© 2014 Anheuser-Busch, Bud Light Lime® Lime-A-Rita®, Straw-Ber-Rita®, Flavored Malt Beverages, St. Louis, MO
12 FOOD NETWORK MAGAZINE l may 2014
Meat and Poultry
SauCeS
aPPetizerS and SnaCkS
SandWiCHeS and Pizza
three-Cheese White Pizza
Margherita Pizza
72
Grilled Spinach-artichoke Sandwiches
100 73
Corn SalsaBeef Skewers with Cilantro Chimichurri
amatriciana Sauce
asian Pork lettuce Wraps
Burgers with Fried eggs and Grits
Classic red Sauce “Fake” Sauce
Chilled Cucumber Soup with Fiery yogurt Sauce
149
131
98 102
roast Chicken Breast Sesame Steak Stir-Fry
141 100
dijon turkey tV dinner
102
Grilled Steak and asparagus with orzo
italian Fried Chicken lemon-Garlic Pork Chops with Parmesan tater tots
94 94 108
Mexican Chicken Salad
111
129 130
121
double-Chile Queso dip Grilled Pineapple–Jicama Salsa
153153
tex-Mex Veggie Platter
147
148
Margarita Squares
143
“name this dish!” Cheese Ball
Saffron Cream Sconesroasted tomatillo and apple Salsa
Salsa rojaMexican avocado Salsa
174 134152 150152
Recipe Index
Plate like a chef! See page 140 for restaurant-style sauces and tricks.
Salsa with ancho Chiles
151
Shrimp-avocado tostadas
146
Stuffed Baby Bell Peppers
145
may 2014 l FOOD NETWORK MAGAZINE 13
Contents
FISH AND SEAFOOD
VEGETARIAN DINNERS
VEGETABLES AND SIDES
DESSERTS
Candied Grapefruit Cupcakes
Orange Cream Cupcakes
French Macaroons
Piña Colada Granita
Grape–Black Currant Granita
Piñata Cake
Green Apple–Mint Granita
Triple Lemon Cupcakes
Key Lime Cupcakes
Watermelon-Raspberry Granita
Mango-Chile Granita
Fettuccine with Salmon and Snap Peas
“Greek Salad” Penne
Ditalini and Peas
Saffron Jewel Rice
Roasted Halibut with Saffron-Fennel Butter
Middle Eastern Rice and Lentils
Pea Salad with Tarragon and Pea Shoots
Saffron Roasted Cauliflower
Mushroom Frittata with Endive Salad
Peperonata Refried Pinto Beans
Roasted Carrots with Pesto
98
106
112
135
85
87
137
111
122
136
80
75
Tilapia-Seafood Stew
106
108
112
76
159
Seared Scallops with Parsley and Scallion Pesto
123
112
75
84
112
86
74
76
50 Bonues recipes!
See page 154.
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Mexican Chicken Salad page 111
CALORIES: 370
Middle Eastern Rice and Lentils page 111
CALORIES: 454
Contents
GOOD TO KNOW Coloring pigments called flavonoids—found in many red and purple foods like cherries and berries—may help fight diabetes, according to a recent study. To get your fix, toss some strawberries into a salad with arugula, goat cheese and balsamic dressing.
dinnERS UndER 500 CaLoRiES
Make a light meal from our test kitchen:
Slice tomatoes for a side salad with onions and
herbs ( page 100).
Sprinkle diced tomatoes on avocado and
shrimp tostadas ( page 146).
Toss homemade tomato sauce
with pasta ( page 131).
Make an Italian-style
seafood stew ( page 106 ).
AT THEIR PEAK Pineapples are packed with fiber,
antioxidants and vitamins A and C.
Try them in these new recipes:
• Grill pineapple slices, then turn
them into salsa (page 153).
• Freeze a pineapple ice ring for your
punch bowl (page 155).
• Puree pineapple to make a
piña colada granita (page 75).
One Tomao, Two Tomao…A new study found that eating a tomato-rich diet may help
regulate blood sugar and fat. Plus, tomatoes are full of potassium, lycopene and vitamins A, C and K. Here are
some great ways to use them:
Mushroom Frittata with Endive Salad page 108
CALORIES: 369
To Your HealthHere’s what’s extra good for you in this month’s issue:
asian Pork Lettuce Wraps page 98
CALORIES: 462
Sesame Steak Stir-Fry page 100
CALORIES: 390
16 FOOD NETWORK MAGAZINE l may 2014
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NO INGREDIENT SHOULD
HAVE A NUMBER IN IT.We’re committed to making our food the right way and only using
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es,
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Contents
20 FOOD NETWORK MAGAZINE l May 2014
Recipes to go!You can get Food Network Magazine
recipes anytime, anywhere—on
any tablet or smartphone! Sign up
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Newsstand, Nook, Amazon Kindle,
Zinio, Next Issue or Google Play
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Talk to us!Go online to get in touch with Food Network Magazine.
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Enter our reader contest foodnetwork.com/namethisdish
Manage your subscription service.foodnetworkmag.com
PLUS! Check out the interactive shopping list on our iPad edition: Just tap any recipe, then mark the ingredients you need and send them to your list.
Kelsey Nixon Kelsey’s Essentials;
The Perfect 3 (both on Cooking Channel)
pg. 34
Aarón Sánchez Chopped;
Heat Seekerspgs. 34, 152
Marcela Valladolid Mexican Made Easy;
The Kitchen pg. 152
Trisha Yearwood Trisha’s Southern Kitchen
pg. 153
Alton Brown Cutthroat Kitchen;
Good Eats with Alton Brown; Iron Chef America; Food Network Star
pg. 151
Gabriele Corcos and Debi Mazar
Extra Virgin (on Cooking Channel)
pg. 128
Ree Drummond The Pioneer Woman
pgs. 34, 48
Bobby Flay Beat Bobby Flay; Food Network Star;
Iron Chef America; Worst Cooks in America;Bobby Flay’s Barbecue Addiction;
Brunch @ Bobby’s (on Cooking Channel)pg. 153
Jose Garces Iron Chef America
pg. 150
Ina Garten Barefoot Contessa:
Back to Basicspg. 34
Alex Guarnaschelli America’s Best Cook;
Iron Chef America; Chopped; Alex’s Day Off
pg. 120
Jeff Mauro Sandwich King;
The Kitchen pg. 34
Star SearchFind your favorite Food Network celebs in this issue:
NO
OK
: B
AR
NE
S &
NO
BL
E. IP
AD
: A
LA
MY
.
22 FOOD NETWORK MAGAZINE l may 2014
Editor in Chief Maile Carpenter
Creative Director Deirdre Koribanick
Executive Editor Joanna Saltz
Managing Editor Maria Baugh
EditorialFood Director Liz Sgroi
Food Editor Erica Clark
Senior Editors Lisa Cericola, Lisa Freedman
Senior Associate Food Editor Ariana R. Phillips
Assistant Editors Hannah Kay Hunt, Sarah Weinberg
Online Coordinator Lauren Miyashiro
Interns Sandra Song, Miyori Takano
ArtArt Director Ian Doherty
Deputy Art Director Marc Davila
Associate Art Director Dorothy Cury
Digital Imaging Specialist Tony Ecanosti
Art Assistant Jordan Bonney
Intern Katelyn Baker
PhotographyPhoto Director Alice Albert
Deputy Photo Editor Kathleen E. Bednarek
Associate Photo Editor Anna McKerrow
Photo Assistant Morgan Salyer
Intern Olivia Weiner
CopyCopy Chief Paula Sevenbergen
Research Editor Linda Fiorella
Copy Editor David Cobb Craig
Associate Managing Editor Heather DiBeneditto
Food Network KitchenSenior Vice President, Culinary Katherine Alford
Executive Culinary Producer Jill Novatt
Test Kitchen Manager Claudia Sidoti
Recipe Developers Andrea Albin, Bob Hoebee, Stephen Jackson, Amy Stevenson, Young Sun Huh
Recipe Developer/Nutritionist Leah Trent Hope
Recipe Tester Vivian Chan
Director, Culinary Product Development Mory Thomas
Culinary Writer Rupa Bhattacharya
Intern VJ Turtulli
Editorial Director Ellen Levine
Food NetworkPresident Brooke Bailey Johnson
General Manager, Scripps Enterprises Sergei Kuharsky
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Dress up your dinner with edible dust! See page 71.
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24 FOOD NETWORK MAGAZINE l may 2014
Vice President, Publisher and Chief Revenue Off icerVicki L. Wellington
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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, 212-484-1463
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26 FOOD NETWORK MAGAZINE l may 2014
Editor’s Letter
I made macaroons—the fancy French kind—for the
first time last summer, and I was totally impressed with
myself: I tinted them yellow and put lemon curd in the
middle, and they looked almost like ones from a bakery.
I wondered why I hadn’t been making these things for
years. So many bake sales, so many baby showers…these
were the perfect, moderately impressive treat! Then
I tried to make them again. Three failures and a whole
bag of almond flour later, I realized exactly why I
hadn’t been making macaroons for years. They’re super
annoying. They crack. They collapse. They erupt for
no apparent reason.
Our test kitchen chefs are always up for a challenge,
but creating a reliable macaroon recipe for this issue
was their most intense project since we launched the
magazine six years ago. Before they started, they pored
over macaroon cookbooks and consulted macaroon
experts. They ordered macaroon mix from France to
study the ingredients. They even tried those special
macaroon baking mats (don’t bother). In the end, they
made 90 batches—3,240 macaroons—to create a recipe
that is as close to foolproof as humanly possible.
Prepare yourself: You might have a failure here and
there. One of the food stylists on our cover shoot made
macaroons in a high-end restaurant for three years
straight, and she told me that she still ends up with a
bad batch sometimes. This is the beauty, and the
mystique, of the macaroon. I promise we won’t make
a habit of publishing recipes that could misfire. We
did it just this once because when the recipe works,
it’s magical. And when it doesn’t, you can always
make cupcakes.
Maile Carpenter
Editor in Chief
mission Macaroon
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All cocoa, sugar, and vanilla is traded in compliance with Fairtrade standards. © Ben & Jerry’s Homemade, Inc. 2014. Cows: © Woody Jackson 1997.
19Try a different-color meal every night this
week: Go to foodnetwork .com/colors for red, orange,
yellow, green and purple dinners.
7
Power through hump day with a protein-packed snack: Core an apple, fill with a mixture of peanut butter and granola, then slice.
20 Toast Ted Allen’s birthday with his bubbly cocktail: Put 1 ounce elderflower liqueur in a flute, top with champagne and garnish with a strawberry.
14
3 Make mint julep cookies for a Derby party: Frost sugar cookies with confectioners’ sugar mixed with a splash of bourbon; top with mint.
31
Bring #TBT to the table: Make a Throwback Thursday dinner! Find fun retro menus at foodnetwork .com/retro.
24 Congratulate a graduate with a candy jar in school colors: Alternate colored M&M’s in a jar; roll up a note like a diploma and attach it to the top.
26Strawberries are in season! Try this app for Memorial Day: Spread mascarpone on crostini; top with strawberries tossed with balsamic vinegar.
11 Give Mom a giant kiss for Mother’s Day: Use a funnel to mold a Rice Krispies treat; wrap in foil and add a note.
9
1 Plant a window box of edible flowers in honor of May Day: Try nasturtiums and pansies—they’re great as cupcake toppers.
15 The Eiffel Tower opened to the public 125 years ago today. Channel your inner Parisian with classic French macaroons (see page 78).
10Look for purple asparagus at your farmers’ market— it’s sweet and tastes great raw. Just toss thin slices with olive oil, lemon juice and salt.
5 Happy Cinco de Mayo! Serve a round of Corona floats to celebrate: Scoop lime sherbet into glasses and fill with Corona.
Calendar
17
21
12 13
18
8
22 23
25
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FRIWEDSUN THUMON SATTUE
28 FOOD NETWORK MAGAZINE l May 2014
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Find your Yes in store and at Kohls.com/foodnetwork 10-pc Stainless Steel Bowl Set web ID 888348, Fontina 4-pc Place Setting web ID 1330729,
Red Ceramic 11” Square Griddle web ID 1581537, Silicone Spoonula web ID 843604,
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DownloaD the blIppar app
and scan this ad to shop now!
Being a mom is a 24/7 job. You put your heart
into every meal you make (and treat you bake).
Saying Yes to Food Network and Kohl’s means
trying new recipes, entertaining with ease and
getting dinner on the table in 15 minutes
(with time to spare … and share).
Yes to family time,
mealtime and a
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You do it all. And Yes makes it all possible.
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30 FOOD NETWORK MAGAZINE l May 2014
Reader Letters
We Hear You...A few thoughts from readers about our all-bacon issue...
I love bacon so much, I could marry it. This is such a beautiful issue—bacon dreams are made of this!
Kimberly WaskoMalvern, PA
We had a friend’s 30th
birthday last weekend,
and the Bacon-Pineapple
Upside-Down Cake was
just the thing [“On the
Sweet Side,” March 2014].Roxanne Ellis-Raymond
Wareham, MA
Let me be the first to suggest that this become an annual issue!
Stephanie JuelichGreen Bay, WI
There are 10 inches of snow on the ground and another
16 are expected today, but I’m not going anywhere
because I’m loving my Bacon Issue. Brenda Calandrillo
Mahwah, NJ
My 13-year-old daughter made the Chocolate-Bacon Cupcakes with Dulce de Leche Frosting [ “On the Sweet Side,” March 2014] for our church’s dessert contest and took home first place!
Susan FergusonManassas Park, VA
You should have added a scratch-and-sniff bacon patch to go along with the Bacon Issue!
Pat BentleyWinter Haven, FL
We were blown away by the Pasta with Bacon and Leeks [ Weeknight Cooking, March 2014]. Who knew such a simple recipe could explode with so much flavor!
Karen McGuireHickory, NC
I know there are a lot of bacon lovers out there, but us herbivores need some love, too.
Grace MurrayHudson, OH
Bacon is not a condiment. It does not belong on my cupcakes, in my lollipops or anywhere else except on my breakfast plate. My healthy heart will outlive this bacon craze.
Ali PattersonGrand Junction, CO
I love bacon as much as the next person, but the Bacon Issue was overkill. By a lot.
Jessica ThielMenasha, WI
Hold the Bacon!
The BLT Burgers with Bacon Mayonnaise [ “Serious Bacon,” March 2014] are so good. I saved the leftover bacon mayo for sandwiches tomorrow. Yum!
Gina HolderFlorence, CO
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THESE EDAMAME WALKED
THROUGH FIRE TO
MEET YOU AT THE DRIVE-THRU.
New Asian Cashew Chicken Salad. Spicy roasted cashews, Marzetti® Simply Dressed®
Light Spicy Asian Chili Vinaigrette, and of course those fi re-roasted edamame. A unique blend of fl avors
and only 380 calories, it’s miles beyond other salads. To see exactly what goes into making a better salad,
visit wendys.com/salads. Now that’s better.®
TM & ©2014 Oldemark LLC.Marzetti® and Simply Dressed® are registered trademarks of the T. Marzetti Company.
Chocolate BEYOND COMPARE
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CHOCOLATE BEYOND COMPAREat LINDT.COM
The Master Chocolatiers at Lindt have perfected the art of creating the
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C HOC OL ATE B EYOND COMPARE
Letters
34 FOOD NETWORK MAGAZINE l May 2014
You Asked...Food Network stars answer your burning questions.
Ina, you always say to use good vanilla, but I find that store-brand vanilla often lacks flavor. How do you tell good vanilla from so-so vanilla?
Katherine Fournier Plainville, MA
What I’m talking about
is pure vanilla extract,
not imitation vanilla.
The real thing makes a
huge difference in a
dish. I prefer the
Nielsen-Massey brand.
—Ina Garten
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.
Aarón, I recently started making tortillas at home, but rolling them by hand takes a bit of time and can be a pain. Any suggestions on making it easier?
Melanie Martin Fort Drum, NY
Attach plastic wrap to
the bottom of an empty
coffee can. Make balls of
dough and press them
down with the bottom
of the can—it’s that
simple! For step-by-step
directions (and a killer
carne asada taco recipe),
visit foodnetwork.com/
aarontortillas.
—Aarón Sánchez
Ree, on your show you cook in a cast-iron skillet quite often. I have one, too, but I’m a little intimidated by it. How do I start?
Jennisa Carroll Luray, MO
First, you need to season
the skillet. Use a paper
towel to coat it with
a layer of vegetable
shortening, then put
it in a 350˚ oven for
2 to 3 hours. Usually
that will do the job, but
sometimes I season
twice to ensure a great
nonstick surface.
A seasoned iron skillet
can be your best
friend—in the kitchen,
at least. And if you treat
it well, it’ll last forever!
—Ree Drummond
Jeff, what’s your favorite condiment?
Aly Riley via Facebook
Deli mustard. It goes
great on almost any
sandwich, and it’s a
healthy way to add a ton
of flavor.
—Jeff Mauro
Kelsey, how do you keep fresh herbs from spoiling so quickly? I enjoy fresh basil and mint, but they usually die after only one use.
Terri Felgate Moodus, CT
Snip off the ends of
tender herbs like basil,
parsley or mint and
place them in a small
glass jar filled with
water in the refrigerator.
Cover with a plastic
bag and secure with a
rubber band. This will
extend the life of herbs
tremendously.
—Kelsey Nixon
Ree loves cooking in
her cast-iron skillet!
Have a
question for a
Food Network
star?
Write to us at
foodnetwork.com/
magazine.
sk
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et
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C HOC OL ATE B EYOND COMPARE
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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
Rosanna Pansino + 1 ,484,787 Fans/
May 2014 l FOOD NETWORK MAGAZINE 37
In the Know
PhotograPh by RALPH SMITH
See how a plate affects your appetite. Then, take food photos like a pro and
add some color to your kitchen.
Red Alert If you’re trying to cut back a little
on your food intake, you might want to
consider changing your plates: During a
recent study, people who were served snacks
( popcorn and chocolate) on red plates ate less
than those who were given blue or white plates.
Experts believe this happened because people
tend to associate red with danger and avoidance.
More support for the theory: An earlier study
published in the same journal, Appetite,
found that people drank less soda from
cups with red labels than from
cups with blue ones.
&
fresh from the garden
Why wait for the weekend? A veggie
pizza can make a warm summer
weeknight seem like a party. It
couldn’t be easier. Just pick up some
ready-made pizza dough — let
the kids help shape it — and
put it on the grill. Pile on
everyone’s favorite veggies,
grilled chicken or meat
and BBQ sauce.
Top it off with Hidden
Valley ® Original Ranch®
Dressing. It gives a
tasty twist to just about
everything — including
all your summer
grilling go-to’s.
To add to the festivities,
turn up the music
and dine (and dance)
outside. Tonight, savor
heaping helpings of
fun … and yum.
Find this Veggie ’n’ Chicken
BBQ Pizza and other
scrumptious recipes at
hiddenvalley.com/recipes
ADVERTISEMENT
NI-23454
the grill
Food newsIn the Know
may 2014 l FOOD NETWORK MAGAZINE 39
Glass actCollectors of old green canning jars have been known to
spend more than $600 on just one of them. The original
green jars were an accident: The color resulted from naturally
occurring iron in the sand used to produce the glass. These
new Ball jars are green on purpose, and the company has
released them as a special edition—at a much better price.
$13 to $15 for six; freshpreservingstore.com
Growth
marketGood news for gardeners who have trouble growing decent-size tomatoes: The Burpee Seed Company has cross-pollinated beefsteak tomatoes to breed the biggest tomato ever. The new SteakHouse tomato averages almost three pounds and will survive off the vine for about 10 days, nearly double the time of regular tomatoes. $7 for a packet of 25 seeds; burpee.com
It’s official : jalapeños
are hot. The pepper have
appeared in moe new menu item tan any oter vegetabl in te
last two year. SOURCE: tEChnOmiC
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40 FOOD NETWORK MAGAZINE l may 2014
In the Know
director’s cut If Jon Favreau ever decides to give up acting, he has a viable fallback career as a vegetable chopper. In his new movie, Chef ( in theaters May 9 ), the actor-director plays a chef who loses his job and starts a food truck. To prepare for the role, Favreau spent time working with Los Angeles–based gourmet taco truck owner Roy Choi, who was impressed. “His knife cuts were incredible, even for the first day,” Choi says.
Sage adviceOn April 27, Bobby Flay is giving the commencement speech at New York City’s
International Culinary Center, but he’s not the first Food Network star to serve up
graduation inspiration. See if you can match these chefs to their commencement quotes.
AGiada De Laurentiis
BAlton Brown
cJose Garces
dAmanda Freitag
eMarc Summers
“The best way to learn is to be close
to the person or people who do it best.”
“Mise en place is everything;
preparation is everything.”
“You can create your own recipe
from scratch, or you can follow the
directions on the box. It’s up to you.”
“It’s always important to have a
goal, plan your work and work your plan.
And then you need to realize that it will
never work quite the way you expect it
to work.”
“If you’re going to go the celebrity
path, get yourself a good lawyer. If
you’re going the food-service route:
good shoes with good arch support
and a stout sole.”
WrAp StArEvery new parent learns how to wrap a baby like a burrito. Those who want the kid to actually look like a burrito can spring for a tortilla swaddling blanket. The designer also created versions that look like egg rolls, sushi rolls and crêpes. $48; bon-vivant-baby.myshopify.com
Bette Of RedThe executives
at Popsicle have
finally realized
what the rest of
us have known
for years: The red
ones are the best.
The company
has branched out
from its traditional
multi-flavored
packages to
release boxes
with only the
good stuff—
cherry, raspberry
and strawberry.
$4 for a box of 18;
at grocery stores
➊
➋
➌
➍
➎
ANsWers
1. C Jose Garces at Kendall College in 2012; 2. D Amanda Freitag at The Culinary Institute of America in 2013; 3. A Giada De Laurentiis at University of California, Los Angeles in 2009; 4. E Marc Summers at The Culinary Institute of America in 2007; 5. B Alton Brown at University of Georgia in 2010
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RE-IMAGINED!OATMEAL
Head Chef and Owner of OatMeals in New York City, Samantha Stephens has mastered the art of the oat—inventing new and delicious oatmeal creations that keep mouths craving more! As Quaker’s newest Creative Oatmeal Offi cer, she’s bringing her innovative oatmeal ideas to fans across the country.
Here, she serves up fun (and delicious!) ways to spark your imagination and fuel the whole family—with Quaker Oats!
ADVERTISEMENT
SOMETHING
S W E E T
ADVERTISEMENT
OATS BRING
NEW ENERGY
TO CHEF SAMANTHA’S REINVENTED SODA
SHOP STAPLE!
“BANANA SPLIT” OATMEAL PARFAIT
INGREDIENTS: SERVINGS: 1
½ CUP QUAKER OATS
(QUICK OR OLD FASHIONED)*
½ BANANA, PEELED & SLICED
CUP NONFAT GREEK YOGURT
¼ CUP BLUEBERRIES
¼ CUP STRAWBERRIES, DICED
1 TSP ALMONDS
1 TSP SEEDS (CHIA OR FLAX)
1 TBSP HONEY, AGAVE OR MAPLE
SYRUP
*CAN ALSO BE MADE WITH ¼ CUP
QUAKER STEEL CUT OATS
PREPARATION:
Prepare oatmeal as usual. Layer oatmeal, Greek yogurt and fruit in a parfait bowl. Top with almonds, add chia or fl ax seeds as "sprinkles," and drizzle with your choice of honey, agave or maple syrup.
AN ANYTIME
TREAT
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CHEF SAMANTHA’SOAT-MAZING
TAKE ON A LUNCHTIME CLASSIC GETS INSTANT SMILES. (WITH NO NEED TO REMOVE THE CRUST!)
INGREDIENTS: SERVINGS: 1
½ CUP QUAKER OATS
(QUICK OR OLD FASHIONED)*
½ CUP FRESH APPLE, DICED
1 TBSP PEANUT BUTTER
(OR ALMOND BUTTER)
1 TBSP STRAWBERRY JELLY
*CAN ALSO BE MADE WITH ¼ CUP
QUAKER STEEL CUT OATS
PREPARATION:
Prepare oatmeal as usual, add toppings and enjoy! For additional topping ideas, try adding fresh strawberries, honey or dry roasted peanuts.
PB&J AND APPLE OATMEAL
NEW QUAKER WARM
& CRUNCHY GRANOLA
is a delicious new hot cereal made with clusters of multigrain granola that stay crunchy even after being heated with milk. It has the good energy your family wants to get going!
QUAKER REAL MEDLEYS is made with real fruit, real nuts and real multigrains for a really delicious experience. With good energy, we’re fi ghting the human energy crisis—one cup, bar or bowl at a time!
START YOUR DAY WITH THE GOOD ENERGY OF QUAKER OATS
With devices that never disconnect, endless “to do” lists and more, we’re facing a human energy crisis. For those days when you need an easy meal or snack, try a serving of good energy from Quaker!
ADVERTISEMENT
© Q
OC
2014
Found in the hot cereal aisle.
WARM OATMEAL, MEET CRUNCHY GRANOLA. IT’S THE MORNING OOMPH
A GO-GETTER LIKE YOU WANTS TO HELP KEEP YOU GOING AND GETTING.
AND WHEN YOU ADD MILK, IT TAKES THE HEARTY GOODNESS OF OATMEAL
AND THE TASTY CRUNCH OF BAKED GRANOLA MULTIGRAIN CLUSTERS TO THE
NEXT LEVEL. WITH GOOD ENERGY, IT’S HOW WE’RE FIGHTING THE HUMAN
ENERGY CRISIS ONE BOWL AT A TIME. #QUAKERUP
In the Know
42 FOOD NETWORK MAGAZINE l MAY 2014
THE SCIENCEWhen cocoa powder is combined with vinegar and buttermilk, the cocoa’s anthocyanins (natural pigments)
react with the acidic ingredients, creating a reddish-brown hue. Modern recipes call for red food coloring, so the resulting cake is much brighter.
DYE JOBSome red velvet recipes
are made with up to ¼ cup food coloring!
If you want to use less, Ina Garten’s cupcakes
call for just 1 tablespoon. Find this and other
options at foodnetwork .com/redvelvet.
Red VelvetAmerica’s love of red velvet cake has turned into an obsession: It’s one of
the most-searched-for desserts month after month on foodnetwork.com, and red velvet products—
pancake mix, lattes, ice cream, even vodka—just keep coming. Though red velvet is everywhere,
it’s hard to put a finger on what the flavor actually is. Chocolate? Vanilla? Or just…red? We asked
Vincent Tursi, a f lavor expert at International Flavors & Fragrances Inc., and he explained that red
velvet isn’t merely chocolate cake with red dye, as most people think; it typically includes a small
amount of vinegar, too. Tursi calls the flavor “slightly acidic and moderately chocolate,” with notes
of vanilla and caramelized sugar. In any case, it’s unmistakable—and irresistible.
THE LEGENDThe origin of red velvet is a mystery; even food historians can’t agree on one story. Here are a few theories:
l In the 1800s, light-textured “velvet cakes” were popular. Some food experts think the term red velvet came from the use of brown sugar, which was called red sugar at that time.
l Adams Extract & Spice Company, which dates back to 1888, claims that red velvet became a term when the company added red dye to the classic velvet cake recipe during the Great Depression.
l New York City’s Waldorf Astoria Hotel claims to have served the first red velvet cake in the 1930s. The legend is that a customer asked for the recipe and, after being billed $100 for it, passed out free copies, popularizing the cake across the country.
TEA
Republic of Tea Red Velvet
Cuppa Chocolate$10 for 36 tea bags;
republicoftea.com
PANCAKE MIX
Buttermilk, Inc. Red Velvet Pancake Mix
$12 for 24 ounces; surlatable.com
ICE CREAM
Ben & Jerry’s Red Velvet Cake $4.50 for 1 pint; at grocery stores
Know It All:
RED All ovER…
voDKA
Zing Red Velvet$25 for a
750-ml bottle; at liquor stores
CoFFEE
Red Velvet Cupcake Whole Bean
Flavored Coffee$15 for 1 pound;
igourmet.com
PoPCoRN
Popcorn Bistro Red Velvet
$34 for 1 gallon; amazon.com
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IN FLAVOR. NOT CASH.
Creamy parmesan. Freshly made pasta. All-natural, premium
white meat chicken. Ready for two in ten minutes.
Plus all profi ts go to charity. That’s our kind of comfort food.
In the frozen aisle.
Professional chefs and home cooks in
the know covet the right mix of smart
shortcuts, go-to ingredients and top tools
to create dishes that impress. And they
know that to make more than a meal, you
need more than a blender. The Vitamix
high-performance blender lets you
chop, blend and puree like a pro. Get the
inspiration you need to get cooking with
a machine that does it all like a pro.
Visit vitamix.com to learn more about
Vitamix—the secret ingredient to
creating recipes and dishes that are
delicious and exciting!
FoodNetwork.com/IronChef
Proud Sponsor of
ADVERTISEMENT
THAI GREEN CURRY WITH SHRIMP
Recipe inspired by Iron Chef America
active time: 1 hour 20 minutes | total time: 1 hour 20 minutes | yield: 4 servings
12 kaf r lime leaves, roughly torn1/3 cup plus 1/4 cup vegetable oil
2 shallots, quartered
4 serrano chiles, seeded and
roughly chopped
4 cloves garlic1/2 cup packed chopped cilantro stems and
leaves, plus whole leaves, for garnish
1 stalk lemongrass (tender inner core from
the bottom 1/3 only), roughly chopped
1 1 inch piece fresh ginger, peeled and
roughly chopped
1/2 teaspoon kosher salt, plus more to taste
2 tablespoons Asian fi sh sauce, plus
more to taste
2 teaspoons light brown sugar
1 13.5-ounce can coconut milk
1 pound large head-on shrimp (about
12), peeled and deveined with heads
and tails left on
Juice of 1 lime
12 small cherry tomatoes, halved
4 ounces snow peas, trimmed
Put the kaf r lime leaves and 1/3 cup of the oil in a Vitamix container. Select variable
1. Switch to start and slowly increase the speed to variable 10. Blend for 25 seconds.
Transfer to a small bowl and let sit for 5 minutes. Strain through a fi ne sieve into a small
bowl and reserve. Clean the container.
Put 1/3 cup water, the shallots, chiles, garlic, cilantro, lemongrass, ginger and salt in the
Vitamix container. Select variable 1. Switch to start and slowly increase the speed to
variable 8. Blend for 40 seconds to make a fi ne puree, stopping once to scrape down the
sides of the container.
Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add
the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes.
Add the fi sh sauce and brown sugar. Cook 1 minute more, then add the coconut milk and
1 1/4 cups water. Add more salt and fi sh sauce if desired. Bring to a simmer and cook gently
for 5 minutes.
Turn the heat to medium low and add the shrimp and lime juice. Cover and cook until the
undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp,
cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook
until the shrimp are pink on both sides and cooked through, about 1 minute more.
Ladle the curry into 4 soup bowls. Garnish with cilantro leaves and a drizzle of the kaf r lime oil.
Note: This recipe has been written for the Vitamix Professional Series 750 model. If you are
using a dif erent Vitamix machine or container size, you may need to make adjustments to
the variable speed, processing time, and/or ingredient quantities.
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.
46 FOOD NETWORK MAGAZINE l May 2014
In the Know
Real or Fake?Find out how these grocery staples get their color.
Strawberry yogurt
Part of that pretty pink tint comes from strawberries, but some manufacturers amp up the color with a combination of beet juice and red dye.
yellow MuStard
Mustard seeds aren’t electric yellow; this favorite
condiment gets an extra punch from turmeric.
ruby red grapefruit Juice
Some formulas are 100-percent juice, while others contain a splash of carrot juice and red dye to make the drink even more “ruby red.”
Vegetable chipS
These colors are the real deal: You’re
chowing down on slices of beets, carrots, sweet
potatoes and more.
aMerican cheeSe
The packaged yellow slices at the supermarket
get their color from paprika and ground
annatto seeds.
yellow rice
Rice can be tinted yellow by different ingredients, depending on the brand.
Saffron, caramel coloring, bell pepper and yellow dye
are all commonly used.
Spinach wrapS
You’ll find spinach in most green tortillas, but don’t be fooled: These wraps can also contain yellow and blue dyes to intensify the color.
blue corn chipS
Blue corn actually exists—it’s grown in the southwestern U.S.—and it’s the only thing that makes these chips blue.
grape Juice
Grape juice is usually made from real grapes,
but some brands add “grape skin extract” to give it that dark
purple shade.
blueberry waffleS
Most waffle brands contain real blueberries, but the color often gets a boost
from blue dye.
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ta
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POWER UP WITH THE
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48 FOOD NETWORK MAGAZINE l May 2014
In the Know
Ree’s Redo She posted the original photo of her pasta primavera seven years ago and has hated it ever since. So Ree took her own advice and did a reshoot—it looks like a totally different dish!
Blog PhotographyBlogger turned TV star Ree Drummond has learned a thing or twoabout shooting a home-cooked meal.
When Ree Drummond started her blog, thepioneerwoman.com, in 2006, she didn’t know the first thing
about taking pictures. That year, she got her first “big-girl camera”—a Nikon D70—but photography
terms like “aperture” and “exposure” were Greek to her. “I started taking pictures. That’s how I learned,”
she says. “And I took a lot of bad, bad pictures.” We asked Ree to share some of her early (and somewhat
embarrassing!) shots so we could all learn from her mistakes.
Put ReeÕs tips into action! Go to foodnetwork.com/
blogphotocontest to get her pasta primavera
recipe, then show us your picÑyou could win a brand-new Nikon D3300!
ready to Take a shot?
Ree loves her vintage jadeite plates, but “they give everything a sickly cast,” she says. “White
plates are best.”
Ree shoots only during the day with natural light. This pecan pie, shot at night with a
flash, doesn’t look right.
“For some reason, I thought it was a good
idea to place my fingers on top of this sandwich,”
Ree says. “It wasn’t.”
“These orange muffins just look like a beige blur,” she says. Now she pulls
back to show the edge of the pan she’s using.
Star Seminar:
Ree tries to capture movement, like a fork cutting into a dish. “It
makes a photo not look staged,” she says.
Avoid colored plates Don’t shoot at night Move those hands Back up a little Put some life in it
-WIN!-
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52 FOOD NETWORK MAGAZINE l May 2014
Star KitchenMagician Penn Jillette shows us his colorful Vegas kitchen.
photographs by JESSICA SAMPLE
Juice stationPenn says he’s “pretty
much vegan” every day
until 6 p.m. He can’t
live without his juicer or
his go-to drink: a blend
of banana, berries and
orange juice. “Juicing
makes me feel less
sluggish,” he says.
When Penn Jillette (the talking half
of the world-famous magician duo
Penn & Teller, and recent competitor
on Chopped) moved to Las Vegas
in the mid ’90s, he built a rockin’
bachelor pad with a fireman’s pole
and an arcade, just steps from Teller’s
house. About 10 years later, married
to Emily and with a kid on the way,
Penn couldn’t figure out how to
childproof the place. “So I built
another house,” he says. It’s like a
personal Gymboree, where Moxie, 8,
and Zolten, 7, have their bedrooms,
a play area and this super-colorful
family kitchen. On nights when Penn
isn’t performing at the Rio, he’s often
here, making dinner and showing off
his cooking skills for the family. As it
turns out, his kids are much tougher
judges than any he faced on Chopped
(or on Rachael vs. Guy earlier this
year). “What chefs want me to cook
and what my children want me to
cook don’t overlap,” he says. “Trying
to get a bunch of ingredients to seem
like mac and cheese, that’s my kids’
definition of cooking.”
Crazy colors“I always wanted the
kitchen to look like it was
designed by a parakeet,”
Penn says. The scheme is
also practical: He says he
has a terrible visual memory,
so he surrounds himself with
bright things to keep his
visual side stimulated.
may 2014 l FOOD NETWORK MAGAZINE 53
In the Know
Turn the page to get Penn’s look.
Mom’s recipesPenn’s cookbook collection includes
one his mother made that contains
his favorite recipe: a dessert salad of
carrots, pineapple and Jell-O topped
with Miracle Whip. “If there was one
thing I had to eat forever, that would
be it,” Penn says.
GR
OO
MIN
G:
Ph
yl
lIs
BO
Nd
.
54 FOOD NETWORK MAGAZINE l may 2014
In the Know
Get the LookPick up some of PennÕs finds for your own kitchen.
PennÕs handmade fruit bowl has been discontinued, but this slightly rounder version is a close match. $116/small,
$170/large; annieglass.com
Create PennÕs graphic backsplash with these stainless-steel
mosaic tiles. $20 per square foot; edenmosaictile.com
This orange-lined Powell
Street Pendant light screams color, just like PennÕs kitchen.
$520; ylighting.com
The kitchen in Penn’s other house has an outline of Teller’s body on the floor!
Even the fruit has fun in his kitchen, thanks to a slide-like fruit rack.
$18, Nifty; amazon.com
Every tool in PennÕs Elevate
Carousel Tool
Set has a built-in rest on
the handle. $50; joseph joseph.com
Mimic the look of PennÕs cabinets with a coat of
Benjamin MooreÕs Blue 2066-10.
From $37 per gallon; benjaminmoore.com
Let’s get this party startedOnce you choose the kitchen youÕll be
entertaining in, our IKEA Professional
Kitchen Services* team will help
measure, plan, deliver, and install it
for a low price. Leaving you time to
plan a thousand perfect menus.
You can do it all yourself.
But you donÕt have to.
Visit us in-store or online at
IKEA-USA.com/services
*In-home service provided by Independent Service Provider.
© Inter IKEA Systems B.V. 2014
fr
uit
ra
ck
, b
ow
l, t
oo
l s
et
, t
ile
s a
nd
pa
int
: je
ff
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is/
st
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io d
.
© I
nte
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EA S
yste
ms B
.V. 2014
That’s 243 cocktails shaken, not stirred,
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We’re going to throw 320 parties together
AKURUM kitchen with ORSA birch doors and drawer fronts. Clear lacquered birch and birch veneer. Requires assembly. *The total price includes cabinets, fronts, interior shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings and panels. Your choice of countertop, sink, faucet, handles, appliances and lighting are sold separately. See IKEA store for limited warranty, country of origin, and 10'×10' layout details. Valid in US IKEA stores only.
ORSA kitchen
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4 T
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rwin
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s C
om
pany
Where will color take you? Ask Sherwin-Williams and discover a new world of color with
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In the Know
It’s not easy to renovate a kitchen, but it’s really easy to redecorate one.
Turn the page and you’ll find dozens of kitchen tools, appliances and accessories
in five trendy colors: flame red, mustard yellow, lime green, teal and grape.
Pick a color—any color—and have some fun!
photographs by Matthew Stacey
Brighten Up60 Ways to Color Your Kitchen
May 2014 l FOOD NETWORK MAGAZINE 59
60 FOOD NETWORK MAGAZINE l May 2014
In the Know
Tabouret Tangerine Metal Counter Stools$90 for two; overstock.com
Metal Strap Drum Pendant
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Cucina Americana Moderno Prep Table $814, John Boos; wayfair.com
Dots 2-Slice Toaster $25, Bella; target.com
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36-Inch Incline Wall Hood $1,400; prizerhoods.com
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an
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ixe
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ar
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tu
dio
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Based on the 2014 BrandSpark/Better Homes and Gardens
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62 FOOD NETWORK MAGAZINE l May 2014
In the Know
mustard yellow
Masters Side Chair
$269; hdbuttercup.com
Magnetic Kitchen Timer
$18; kikkerland.com
Round Wire Potato Basket
$49; ironaccents.com
Windham 2-Door Cabinet with
Center Shelves $200; target.com
Large Salt Mill $60, Peugeot;
williams-sonoma.com
Yellow Ding, White Frame$65; poppin.com
3½-Quart French Oven
$240; lecreuset.com
Golden Mason Jar$10; fishseddy.com
Fish Stick Apron$80; brika.com
Textured Bowl $8; westelm.com for stores
Mepra Fantasia Flatware$72 for a
five-piece set; gracioushome
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Pig Salt and Pepper Shakers$3 each, Threshold; target.com
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64 FOOD NETWORK MAGAZINE l May 2014
In the Know
Avril Trivet$28; momastore.org
Pixel Trellis Lime Rug
From $93, NuLoom;
overstock.com
Giara Bottle$10, Bormioli Rocco; bloomingdales.com
Latte Bowl$5; anthropologie.com for stores
Shaded Chandelier Pendant $80; lampsplus.com
Orange Press$150;
frieling.com
Bistro Coffee Maker
$250; bodum.com
Quartz Countertop From $65 per
square foot, including installation;
caesarstoneus.com for information
Y-Grinder$40; josephjoseph.com
lime green
Limeade Tabouret Stacking Chairs $190 for four; overstock.com
3-Quart Hotpan$160, Kuhn Rikon; amazon.com
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66 FOOD NETWORK MAGAZINE l May 2014
In the Know
Bird Kitchen Timer$8; nowdesigns.net for stores
teal
Aqua Jar with Cork Lid $40, Sagaform; burkedecor.com
Lush Subway Tiles $20 per square
foot; modwalls.com
2-Quart Morning Bird Teakettle
$40; circulon.com
Hexagon Turquoise Hook Rug$100, DL Rhein; laylagrayce.com
Bread Basket$30, Food Network;
kohls.com
Colori Paring Knife$10, Kuhn Rikon; amazon.com
Perch Counter Stool$255; ftsny.com
Textured Bowl$8; westelm.com for stores
Dotted Zinnia Knob $8; anthropologie.com
BB1 Aluminum Pendant$395; shophorne.com
12-Inch Frypan$70; homerlaughlin.com
68 FOOD NETWORK MAGAZINE l May 2014
In the Know
Butter Dish$32; lecreuset.com
Marais A Side Chair$195; industrywest.com
Chatham CHT733 Rug
From $34, Safavieh; rugsusa.com
Mini Plus Coffee Maker
$100; keurig.com
Color Wave TileFrom $25 per square foot; daltile.com for information
Silicone Plus Mitt
$16; shopmastrad.com
Colander $40; savorastyle.com
Grand Water Filter Pitcher $33, Brita; amazon.com
21-Inch Serving Tray$28; zak.com
36-Inch Range$5,600; bluestarcooking.com for information
Grape
5-Speed Diamond Blender
$150; kitchenaid.com
Café Bowl$10 for two; worldmarket.com
Where the little things mean everything.TM
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un Cooking
may 2014 l FOOD NETWORK MAGAZINE 71
PhotograPh by Ralph Smith
Sprinkle some edible dust. Then, make a rainbow of macaroons,
cupcakes and granita.
Fine DustGarnishing a dish with “dust” is a popular trick in trendy restaurants, and you don’t need
special equipment to do it at home: Just pulse freeze-dried fruit or vegetables (available at
supermarkets or health-food stores) or vegetable chips in a food processor until powdery.
Brighten up a sautéed chicken breast or fish fillet with corn, sweet potato or green bean dust.
Sprinkle strawberry dust on top of a frosted cake, or serve ice cream over a circle of
blueberry dust. Look for more fun plating ideas on page 140.
corn
sweet potato
green bean
strawberry
blueberry
fo
od
st
yl
ing
: K
ar
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ev
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s.
72 FOOD NETWORK MAGAZINE l May 2014
Which aresideMargherita PizzaACTIVE: 25 min l TOTAL: 45 min (plus rising)
SERVES: 8 (two 12-inch pizzas)
FOR THE DOUGH
1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil,
plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
FOR THE TOPPING
1 14.5-ounce can whole peeled tomatoes,
crushed by hand
2 tablespoons extra-virgin olive oil,
plus more for brushing
1 clove garlic, grated
¼ to ½ teaspoon red pepper flakes
Kosher salt
6 ounces fresh mozzarella, thinly sliced
1. Make the dough: Combine the yeast, 1 cup warm
water (about 100 )̊ and the sugar in a food processor
and pulse once to combine. Let sit until foamy,
5 to 10 minutes. Add the olive oil and pulse to
combine. Mix the flour and 2 teaspoons salt in a
medium bowl; add to the food processor and pulse
until the dough pulls away from the side and gathers
around the blade.
2. Turn the dough out onto a lightly floured surface
and form into 2 even balls. Transfer to 2 lightly
oiled bowls; cover with plastic wrap and let rise
in a warm place until doubled in size, 2 to 4 hours.
(You can make the dough ahead; wrap in plastic and
refrigerate up to 1 week or freeze up to 2 months.
Bring to room temperature before using.)
3. Set a pizza stone or large baking sheet on the
lowest oven rack and preheat to 500 .̊ Meanwhile,
make the topping: Combine the tomatoes, olive oil,
garlic, red pepper flakes and 1 teaspoon salt in a bowl.
4. Stretch 1 ball of dough into a 12-inch round on a
lightly floured pizza peel or inverted baking sheet.
Spread about ½ cup of the tomato mixture on the
dough, leaving a ½-inch border. Top with half of the
mozzarella, then brush the edge lightly with olive oil.
5. Slide the pizza onto the hot stone or baking sheet
and bake until the crust is golden and the cheese is
bubbling, 8 to 10 minutes. Transfer to a cutting board
and let cool 2 minutes before slicing. Repeat to make
the second pizza.
Fun Cooking
58%Red
May 2014 l FOOD NETWORK MAGAZINE 73
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you on?three-cheese White PizzaaCtive: 25 min l total: 45 min (plus rising)
serves: 8 (two 12-inch pizzas)
FOR THE DOUGH
1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil,
plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
FOR THE TOPPING
⅔ cup ricotta cheese
½ cup grated parmesan cheese (about 1 ounce)
¼ cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, grated
½ teaspoon chopped fresh oregano or rosemary
¼ to ½ teaspoon red pepper flakes
Kosher salt
4 ounces fresh mozzarella, thinly sliced
1. make the dough: Combine the yeast, 1 cup warm
water (about 100 )̊ and the sugar in a food processor
and pulse once to combine. let sit until foamy,
5 to 10 minutes. add the olive oil; pulse to combine.
mix the flour and 2 teaspoons salt in a medium bowl;
add to the food processor and pulse until the dough
pulls away from the side and gathers around the blade.
2. turn the dough out onto a lightly floured surface
and form into 2 even balls. transfer to 2 lightly oiled
bowls; cover with plastic wrap and let rise in a warm
place until doubled in size, 2 to 4 hours. (you can
make the dough ahead; wrap in plastic and refrigerate
up to 1 week or freeze up to 2 months. Bring to room
temperature before using.)
3. set a pizza stone or large baking sheet on the
lowest oven rack and preheat to 500 .̊ meanwhile,
make the topping: Combine the ricotta, parmesan,
olive oil, garlic, oregano and red pepper flakes in a
bowl; season with salt and set aside.
4. stretch 1 ball of dough into a 12-inch round on a
lightly floured pizza peel or inverted baking sheet.
spread half of the ricotta mixture on top, leaving a
½-inch border. top with half of the mozzarella, then
brush the edge lightly with olive oil.
5. slide the pizza onto the hot stone or baking sheet
and bake until the crust is golden and the cheese is
bubbling, 7 to 10 minutes. transfer to a cutting board
and let cool 2 minutes before slicing. repeat to make
the second pizza.
We polled Food Network fans to settle the score: red pizza or white?
photographS by LEVI BROWN
Watermelon-raspberry GranIta ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) l SERVES: 4
1 pint raspberries
½ cup sugar
4 cups cubed seedless watermelon
Juice of 1 lime
1. Combine the raspberries, sugar and ¼ cup water in a small saucepan
and bring to a simmer over medium heat. Cook, stirring occasionally,
until the raspberries have completely broken down, about 6 minutes.
2. Press the raspberry mixture through a fine-mesh sieve into a
blender; let cool completely. Add the watermelon and lime juice
and puree until smooth. Pour the mixture into an 8-inch-square
stainless-steel or glass baking dish.
3. Freeze until ice crystals begin forming around the edges, about
45 minutes. Use a fork to scrape the crystals toward the center of
the pan, then continue freezing, scraping every 30 minutes, until
frozen, about 4 hours.
Fun!Granita is a great
summer party trick. Try one of these
five flavors….
74 FOOD NETWORK MAGAZINE l may 2014
Piña Colada GRaNiTaACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing)
SERVES: 4
3 cups cubed pineapple
1 cup coconut water
¼ cup cream of coconut
Kosher salt
1. Combine the pineapple, coconut water, cream
of coconut and a pinch of salt in a blender and
puree until smooth. Press through a fine-mesh
sieve into an 8-inch-square stainless-steel or
glass baking dish.
2. Freeze until ice crystals begin forming
around the edges, about 45 minutes. Use a
fork to scrape the crystals toward the center
of the pan, then continue freezing, scraping
every 30 minutes, until frozen, about 4 hours.
Fun Cooking
GReeN aPPle–MiNT GRaNiTaACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) l SERVES: 4
½ cup sugar
1 cup packed fresh mint
1 large Granny Smith apple
Juice of 2 limes
1. Combine the sugar and 2 cups water in a small
saucepan and bring to a simmer over medium
heat. Cook, stirring, until the sugar dissolves,
about 4 minutes; transfer to a blender and let
cool completely.
2. Add the mint to the blender and puree until
smooth. Strain through a fine-mesh sieve
into an 8-inch-square stainless-steel or glass
baking dish. Finely grate the skin of the apple
into the pan (you won’t need the rest of the
apple), then stir in the lime juice.
3. Freeze until ice crystals begin forming around
the edges, about 45 minutes. Use a fork to
scrape the crystals toward the center of the pan,
then continue freezing, scraping every 30 minutes,
until frozen, about 4 hours.
Avoid aluminum
pans—they can react with the acidic
ingredients and produce a metallic taste. Use stainless
steel or glass instead.
may 2014 l FOOD NETWORK MAGAZINE 75
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Grape–Black currant GranItaACTIVE: 10 min l TOTAL: 15 min (plus 4 hr freezing)
SERVES: 4
½ cup black currant juice
½ cup sugar
1½ cups Concord grape juice
1. Combine the currant juice and sugar in a
small saucepan and bring to a simmer over
low heat. Cook, stirring occasionally, until the
sugar dissolves, about 4 minutes. Transfer
to an 8-inch-square stainless-steel or glass
baking dish and let cool completely; stir in
the grape juice.
2. Freeze until ice crystals begin forming
around the edges, about 45 minutes. Use a
fork to scrape the crystals toward the center of
the pan, then continue freezing, scraping every
30 minutes, until frozen, about 4 hours.
Fun Cooking
ManGo-chIle GranItaACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing)
SERVES: 4
¾ cup sugar
2 cups mango nectar
1 ripe mango, peeled and cubed
Juice of 2 limes
Kosher salt
Ancho chile powder, for topping
1. Combine the sugar and ½ cup water in
a medium saucepan and bring to a simmer over
medium-high heat. Cook, stirring occasionally,
until the sugar dissolves, about 1 minute;
transfer to a blender and let cool completely.
2. Add the mango nectar, cubed mango, lime
juice and a pinch of salt to the blender and
puree until smooth. Press through a fine-mesh
sieve into an 8-inch-square stainless-steel or
glass baking dish.
3. Freeze until ice crystals begin forming around the
edges, about 45 minutes. Use a fork to scrape the
crystals toward the center of the pan, then continue
freezing, scraping every 30 minutes, until frozen, about
4 hours. Serve topped with chile powder.
76 FOOD NETWORK MAGAZINE l mAy 2014
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Our test kitchen tackles the trickiest treat of all time: French macaroons.
Fun Cooking
Impossible
may 2014 l FOOD NETWORK MAGAZINE 79
The
World’s
Most
cookie
There’s a reason most people buy macaroons instead of making them, even when they cost
$3 a pop: They’re temperamental little buggers. One ever-so-slight change and they can end
up cracked, lumpy or flat as a pancake. The chefs in our test kitchen became obsessed with
getting them right. They made more than 90 batches and finally realized that homemade
macaroons are never going to be pastry-shop perfect, but they can come pretty close if
you follow some basic rules. (1) Use the convection setting on your oven; this helps dry out
the cookies evenly so they won’t crack. (2) Don’t be heavy-handed with the food coloring; the
delicate batter can handle only the smallest bit of liquid. (3) Follow the directions on the next
page as closely as possible; measure ingredients carefully and don’t overmix. Oh, and one
more thing: Weather is also a factor. Don’t save this project for a rainy day!
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PhotograPhS by LEVI BROWN
Preheat the oven to 300 ̊using the convection setting. Line 3 baking sheets with silicone mats. Measure the confectioners’ sugar and almond flour by spooning them into measuring cups and leveling with a knife. Transfer to a bowl; whisk to combine.
Sift the sugar–almond flour mixture, a little at a time, through a fine-mesh sieve into a large bowl, pressing with a rubber spatula to pass through as much as possible. It will take a while, and up to 2 tablespoons of coarse almond flour may be left; just toss it.
Beat the egg whites, cream of tartar and salt with a mixer on medium speed until frothy. Increase the speed to medium high; gradually add the superfine sugar and beat until stiff and shiny, about 5 more minutes.
Transfer the beaten egg whites to the bowl with the almond flour mixture. Draw a rubber spatula halfway through the mixture and fold until incorporated, giving the bowl a quarter turn with each fold.
Add the food coloring and extract. Continue folding and turning, scraping down the bowl, until the batter is smooth and falls off the spatula in a thin flat ribbon, 2 to 3 minutes.
Transfer the batter to a pastry bag fitted with a ¼-inch round tip. Holding the bag vertically and close to the baking sheet, pipe 1¼-inch circles (24 per sheet). Firmly tap the baking sheets twice against the counter to release any air bubbles.
Let the cookies sit at room temperature until the tops are no longer sticky to the touch, 15 minutes to 1 hour, depending on the humidity. Slip another baking sheet under the first batch (a double baking sheet protects the cookies from the heat).
Bake the first batch until the cookies are shiny and rise ⅛ inch to form a “foot,” about 20 minutes. Transfer to a rack to cool completely. Repeat, using a double sheet for each batch. Peel the cookies off the mats and sandwich with a thin layer of filling.
French Macaroons ACTIVE: 1 hr l TOTAL: 2 hr 30 min l MAKES: 36
1¾ cups confectioners’ sugar
1 cup almond flour
3 large egg whites, at room temperature
¼ teaspoon cream of tartar
Pinch of salt
¼ cup superfine sugar
2 to 3 drops gel food coloring (see next page)
½ teaspoon vanilla, almond or mint extract
Assorted fillings (see next page)
SPECIAL TOOLS:
• Oven with convection setting
• 4 baking sheets
• 3 silicone baking mats
• Fine-mesh sieve
• Pastry bag with ¼-inch round tip
Fun Cooking
1 2
4
7
3
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80 FOOD NETWORK MAGAZINE l mAy 2014
LAVENDER-honeyTint the batter with 2 drops violet gel food
coloring; flavor with almond or vanilla extract.
For the filling, mix ¾ cup mascarpone cheese,
2 tablespoons honey and 1 teaspoon
ground dried lavender.
ALMOND-RASPBERRYTint the batter with 2 drops neon pink gel food
coloring; flavor with almond extract. Fill with
seedless raspberry jam (you’ll need about ¾ cup).
MINT–white CHOCOLATETint the batter with 2 drops mint green gel food
coloring; flavor with mint extract. For the filling,
microwave 3 ounces chopped white chocolate,
2 tablespoons heavy cream and 1 tablespoon
butter in 30-second intervals, stirring, until
smooth. Stir in ¼ teaspoon mint extract and
1 drop mint green gel food coloring.
BLUEBERRY CHEESECAKETint the batter with 3 drops royal blue gel food
coloring; flavor with vanilla extract. For the
filling, mix 4 ounces softened cream cheese and
3 tablespoons blueberry jam.
PINEAPPLETint the batter with 2 drops lemon yellow gel
food coloring; flavor with vanilla extract. For the
filling, press ¾ cup pineapple jam through
a sieve, discarding any large pieces.
may 2014 l FOOD NETWORK MAGAZINE 81
F I G 1. 0 C O R R E C T WAY T O H O L D PAC K .
F I G 2.0
W RON G WAY T O H O L D PA C K .
Kids will see it’s good for them.
HELPS PROTECT TEETH– SO –
DON’T LET THEM KNOW
IT’S GOOD FOR THEM.
artful placementof thumb.
If kids knew Orbit for Kids was accepted by the American Dental Association, they might
not want to chew it. So hand them the pack the correct way, and let’s keep it our little secret.
www.OrbitGumForKids.com
The ADA Counc i l on Sc ient i f i c Af fa i r s’ Acceptance of Orb i t
i s based on the f ind ing that the phys ica l ac t ion of chewing
Orb i t sugar- f ree gum fo r 20 minutes a f te r ea t ing, s t imu la tes
sa l i va f low, wh ich he lps to p revent cav i t ies by reduc ing
p laque ac ids and s t rengthen ing tee th.
Fun Cooking
Bake something sweet for Mom: These cupcakes come in four bright citrus flavors.
fresh
photographs by johnny miller
Cupcakes
may 2014 l FOOD NETWORK MAGAZINE 83
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Triple lemon CupCakesACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12 cupcakes
FOR THE CUPCAKES
1¼ cups all-purpose flour
¼ cup sliced almonds
¾ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
2 large eggs
1 cup sugar
½ cup buttermilk
½ cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
FOR THE FROSTING
⅔ cup plus ¼ cup sugar
3 large egg whites, at room temperature
2 sticks unsalted butter, cut into pieces,
at room temperature
4 drops yellow food coloring (optional)
1 tablespoon finely grated lemon zest
¼ cup fresh lemon juice (from about 2 lemons)
FOR THE CANDIED ZEST
4 lemons
¾ cup sugar
1. Make the cupcakes: Preheat the oven to 350 ̊and line a
mufn pan with 12 cupcake liners. Combine the flour and
almonds in a food processor and pulse until the almonds are
finely ground, about 1 minute. Add the baking powder, baking
soda and salt and pulse to combine.
2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon
zest and juice in a large bowl. Add the flour mixture and whisk
until just combined. Divide the batter among the mufn cups,
filling them three-quarters of the way. Bake until a toothpick
inserted into the centers comes out clean, 16 to 18 minutes. Let
cool in the pan 5 minutes; remove to a rack to cool completely.
3. Make the frosting: Combine ⅔ cup sugar and ¼ cup water
in a small saucepan; cook over medium-high heat until a
candy thermometer registers 240 ,̊ about 12 minutes. Beat the
egg whites in a large bowl with a mixer on medium speed until
foamy; increase the speed to medium high and beat until soft
peaks form, 2 minutes. Sprinkle in the remaining ¼ cup sugar
and beat until stif peaks form, 3 minutes. With the mixer
running, slowly pour in the sugar syrup and beat until cool and
glossy, 8 to 10 minutes.
4. Add the butter a little at a time, beating until incorporated.
(It’s OK if the mixture looks curdled at first; continue beating.)
Beat in the food coloring, then add the lemon zest and juice
and beat until smooth, 2 more minutes.
5. Make the candied zest: Remove the lemon zest with a
vegetable peeler and slice into thin strands. Place in a small
saucepan, cover with water and bring to a simmer over high
heat. Drain the zest and return it to the saucepan; cover
with water and repeat 2 more times. Bring the sugar and
¾ cup water to a bare simmer in a separate saucepan, stirring
until the sugar dissolves. Add the lemon zest strands and
cook over low heat, 20 minutes. Drain the zest and arrange in
clusters on a parchment-lined baking sheet; let dry.
6. Frost the cupcakes and top with the candied lemon zest.
84 FOOD NETWORK MAGAZINE l mAy 2014
Fun Cooking
Candied Grapefruit CupCakeS ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12 cupcakes
FOR THE CANDIED ZEST
1 red grapefruit
3 tablespoons elderflower liqueur (such as St-Germain)
½ cup granulated sugar
FOR THE CUPCAKES
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon finely grated red grapefruit zest
½ cup milk
FOR THE FROSTING
1 stick unsalted butter, at room temperature
3 cups confectioners’ sugar
2 drops red food coloring (optional)
1 tablespoon finely grated red grapefruit zest,
plus segments for topping
2 tablespoons elderflower liqueur (such as St-Germain)
1. Make the candied zest: Remove the grapefruit zest with a vegetable
peeler and slice into thin strands. Place in a saucepan; cover with water
and bring to a simmer. Drain the zest and return to the saucepan; cover
with water and repeat 2 more times. Set the zest aside. Juice the grapefruit
into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur
and granulated sugar; bring to a simmer over medium-high heat, stirring
to dissolve the sugar. Add the zest, reduce the heat to low and simmer
20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup.
2. Make the cupcakes: Preheat the oven to 350˚ and line a mufn pan
with 12 cupcake liners. Whisk the flour, baking powder and salt in a
medium bowl. Beat the butter and granulated sugar in a large bowl with
a mixer on medium-high speed until light and flufy, about 5 minutes.
Beat in the eggs, one at a time, then beat in the vanilla and the grated
grapefruit zest. Reduce the speed to medium and add the flour mixture
in 3 additions, alternating with the milk, beginning and ending with
the flour mixture; beat until the batter just comes together.
3. Divide the batter among the mufn cups, filling each two-thirds of the
way. Bake until a toothpick inserted into the centers comes out clean,
18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat
the grapefruit syrup; brush generously over the cupcakes (reserve the
remaining syrup). Remove the cupcakes to a rack to cool completely.
4. Make the frosting: Beat the butter in a large bowl with a mixer on
medium-high speed until flufy, about 2 minutes. Add the confectioners’
sugar, food coloring, grated grapefruit zest, liqueur and the reserved
1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
5. Spread the frosting on the cupcakes. Dip grapefruit segments in the
remaining syrup and set on the cupcakes; top with the candied zest.
mAy 2014 l FOOD NETWORK MAGAZINE 85
Key Lime CupCaKesACTIVE: 1 hr l TOTAL: 1 hr 40 min l MAKES: 12 cupcakes
FOR THE LIME CURD
½ cup granulated sugar
1 large egg plus 1 egg yolk
¼ cup fresh Key lime juice (from about 8 Key limes)
2 teaspoons cornstarch
4 tablespoons unsalted butter, cut into pieces
1 teaspoon grated Key lime zest (from about 2 Key limes)
Pinch of salt
FOR THE CUPCAKES
12 chocolate wafer cookies
12 tablespoons unsalted butter, at room temperature
1¼ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon grated Key lime zest
2 tablespoons fresh Key lime juice (from about 4 Key limes)
⅓ cup buttermilk
FOR THE FROSTING
1 stick unsalted butter, at room temperature
3¼ cups confectioners’ sugar
¼ cup sour cream
1 tablespoon fresh Key lime juice
Pinch of salt
Key lime slices and grated zest, for topping
Key limes are smaller and more tart than regular
limes. If you can’t find them, look for
bottled Key lime juice and use regular
lime zest.
1. Make the lime curd: Combine the granulated sugar, egg and egg yolk,
lime juice and cornstarch in a small saucepan. Cook over medium-low
heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove
from the heat and whisk in the butter, a little at a time, until smooth. Strain
through a fine-mesh sieve into a bowl, then stir in the lime zest and salt. Set
in a larger bowl of ice and stir until the curd is completely cool. Press plastic
wrap directly onto the surface; refrigerate until ready to use.
2. Make the cupcakes: Preheat the oven to 350 ̊and line a mufn pan
with 12 cupcake liners. Pulse the wafer cookies in a food processor until
finely ground. Melt 2 tablespoons butter; add to the processor and pulse
until the mixture comes together. Press about 1 tablespoon crumbs into
each mufn cup.
3. Sift the flour, baking powder, baking soda and salt into a medium
bowl; set aside. Combine the remaining 10 tablespoons butter and the
granulated sugar in a large bowl and beat with a mixer on medium-high
speed until flufy, 5 minutes. Reduce the speed to low; beat in the eggs,
one at a time. Add the vanilla, lime zest and juice and beat until well
combined. Add the flour mixture in 3 additions, alternating with the
buttermilk, beginning and ending with the flour mixture. Increase the
speed to medium high and mix until combined.
4. Divide the batter among the prepared mufn cups, filling each about
three-quarters of the way. Bake until a toothpick inserted into the centers
comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
5. Make the frosting: Beat the butter in a large bowl with a mixer on
medium-high speed until flufy, 5 minutes. Reduce the speed to low and
beat in the confectioners’ sugar. Increase the speed to medium high; add
the sour cream, lime juice and salt and beat until flufy, 2 more minutes.
6. Place the lime curd in a pastry bag fitted with a ¼-inch tip. Insert the tip
into the center of each cupcake and squeeze to fill. Frost the cupcakes, then
pipe more lime curd on top. Top with lime slices and zest.
86 FOOD NETWORK MAGAZINE l MAy 2014
Fun Cooking
Orange CreaM CupCakesACTIVE: 1 hr l TOTAL: 1 hr 40 min
MAKES: 12 cupcakes
FOR THE CUPCAKES
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
2 large eggs, at room temperature
⅔ cup granulated sugar
12 tablespoons (1½ sticks) unsalted
butter, melted
2 teaspoons finely grated orange zest
1 teaspoon vanilla extract
½ cup milk
FOR THE FROSTING
¾ cup fresh orange juice (from about
2 oranges)
1 8-ounce package cream cheese,
at room temperature
10 tablespoons unsalted butter, cut into
pieces, at room temperature
1 cup confectioners’ sugar
½ teaspoon vanilla extract
2 teaspoons finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping
1. Make the cupcakes: Preheat the oven to 350˚ and
line a mufn pan with 12 cupcake liners. Whisk the
flour, baking powder and salt in a medium bowl.
2. Beat the eggs and granulated sugar in a large
bowl with a mixer on medium-high speed until
pale and flufy, about 2 minutes. Reduce the speed
to medium low; slowly beat in the melted butter,
then add the orange zest and vanilla.
3. Beat in the flour mixture in 2 additions,
alternating with the milk, beginning and ending
with the flour mixture; beat until just combined
(do not overmix).
4. Divide the batter evenly among the mufn
cups, filling each about two-thirds of the way.
Bake until a toothpick inserted into the centers
comes out clean, about 18 minutes. Let cool
5 minutes, then remove the cupcakes to a rack
to cool completely.
5. Meanwhile, make the frosting: Bring the
orange juice to a boil in a saucepan; reduce the
heat to medium and simmer until reduced to
1½ tablespoons, about 8 minutes. Let cool.
6. Beat the cream cheese in a large bowl with a
mixer on medium-high speed until smooth and
flufy. Beat in the butter, a little at a time, until
smooth. Reduce the mixer speed to low; sift the
confectioners’ sugar into the bowl and beat until
smooth. Add the vanilla, the cooled orange syrup,
orange zest and food coloring and beat on medium
speed until combined. Refrigerate until spreadable,
about 15 minutes. Spread the frosting on the
cupcakes; top with candied orange zest.
We used Freshware reusable
silicone cupcake liners ($13 for a
mixed set of 12)—look for them on
amazon.com.
mAy 2014 l FOOD NETWORK MAGAZINE 87
DID YOUKNOW?
DID YOU KNOW To slow
ripening, refrigerate avocados
from Mexico until a few days
before use. For speedier
ripening, keep in a closed
paper bag.
ADVERTISEMENT
Reinvent a ClassicSpice up your next shindig with
this timeless favorite. It will feed a crowd and have them loving your
bacon-added spin on the dip.
NUEVO 7-LAYER DIP
Ingredients1 can (16 ounces) refried pinto beans
½ cup light sour cream
1 small red tomato, cut into small dice
1 large avocado from Mexico
1 tablespoon fresh lime juice
1 teaspoon green hot sauce
½ teaspoon kosher or fi ne sea salt
¼ cup shredded jack and cheddar cheese blend
¼ cup (3 strips) cooked bacon, cut into small pieces
2 tablespoons minced green onion
Tortilla chips
InstructionsSpread beans in an even layer about ½ inch thick
around the bottom of a large serving bowl. Lightly
spread sour cream over the beans, about ½ inch
from the edge. Arrange diced tomato in an even
layer over the sour cream. Roughly mash avocado
with the lime juice, hot sauce and salt. Carefully
spread in an even layer over tomatoes to about
½ inch from the edge. Sprinkle cheese on the
avocado. Scatter bacon on the cheese, followed by
green onions across the top.
SERVES 6 TO 8
YOU CAN DO EVEN MORE WITH AVOCADOS
FROM MEXICO. FIND INSPIRING RECIPES AT
AVOCADOSFROMMEXICO.COM.
FIESTAFUN FIEST
T ama’s This is not your mama
guacam os fromgu amole. Use avocado
Mexico t started. to get the party s NEW CHIPS
Why not try a new
chip with your dip?
Think sweet potato,
black bean or pita
chips next time.
FRESH STICKS
Watching your waist-
line? Pair your dip with
cucumber, carrot or
bell pepper sticks to
keep that fi gure.
MIX IT IN
Want to put a new
spin on avocado dip?
Mix in pomegranate
seeds, chopped
jicama or corn kernels.
INSTRUCTIONS
Mash together 1 tablespoon of the cilantro,
1 teaspoon of the onion, 1 teaspoon of the
chilies and ½ teaspoon of salt in the bottom
of a molcajete or medium-size bowl. Add the
avocados and gently mash with a fork until
chunky-smooth. Fold the remaining cilantro,
onion and chilies into the mixture. Stir in
the tomato and the lime juice, adjust the
seasonings to taste and serve with a basket
of warm corn tortilla chips.
GUACAM-OLÉ
INGREDIENTS
2 tablespoons fi nely chopped fresh
cilantro leaves
2 teaspoons fi nely chopped yellow onion
2 teaspoons minced jalapeño or serrano
chilies, seeds and membranes removed,
if desired
2 large ripe avocados from Mexico, peeled
and pitted
2 tablespoons cored, pitted and fi nely
chopped plum tomato (1 small tomato)
2 teaspoons freshly squeezed lime juice
Kosher or coarse salt
Warm tortilla chips, for serving
Find us on
Find tasty avocado recipes at:
avocadosfrommexico.com
I taste greatwith almosteverything.
Graduates® Grabbers.® Delicious, nutritious
pouches for toddlers on the go go go.
Learn more at gerber.com
WeeknightCookıng
may 2014 l FOOD NETWORK MAGAZINE 91
Try new dinners from our test kitchen, with easy sides to match.
Make steak stir-fry in 35 minutes. See page 100.
photographs by ANTONIS ACHILLEOS
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Let’s Make...SWEET ITALIAN CHICKEN SAUSAGE PANZANELLA
picnic in the park better.
INGREDIENTS
1-12 oz pkg al fresco Sweet Italian Chicken Sausage
3 oz day-old Italian bread,cut into bite-size pieces
3 cups tomatoes,cut into bite-size pieces
1-2.25 oz can black olives,sliced and drained
1/4 cup scallions, finely chopped
2/3 cup red wine vinaigrette
1/2 cup Parmesan cheese,shredded
1/3 cup chopped fresh basil
2 cups romaine lettuce
INSTRUCTIONSSpread bread onto baking
sheet. Allow bread to dry
slightly while preparing
other ingredients. Grill
sausage for about 7 to 9
minutes until browned. Cool
slightly and cut into bite-size
chunks. In a large bowl, stir
tomatoes, olives, scallions
and vinaigrette together.
Add bread and sausage. Toss
to coat. Add Parmesan and
chopped basil. Arrange 1/2
cup romaine on each plate
and spoon salad atop lettuce.
Garnish with extra basil.
Servings: 4 Ready in 30 minutes
70% Less FatTHAN PORK SAUSAGE
For more recipesand a $1 coupon, visitalfrescoallnatural.com
94 FOOD NETWORK MAGAZINE l may 2014
Weeknight Cooking
GRILLED STEAK AnD ASPARAGUS
wITh oRzo ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
3 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, grated
1 teaspoon chopped fresh thyme
1½ pounds skirt steak, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
1 bunch asparagus, trimmed
1 cup orzo (about 8 ounces)
¾ cup half-and-half
½ cup grated gruyère cheese (about 2 ounces)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh scallions or chives
1. Combine 2 tablespoons olive oil, the garlic and thyme in a small
bowl; brush on the steak, then season with salt and pepper. Toss
the asparagus with the remaining 1 tablespoon olive oil and season
with salt and pepper.
2. Bring a pot of salted water to a boil. Add the orzo and cook as the
label directs; drain and return to the pot. Add the half-and-half and
cook over medium heat, stirring, until slightly thickened, about 1 minute.
Remove from the heat; stir in the gruyère. Season with salt and pepper.
3. Meanwhile, heat a grill pan over medium heat and brush with
olive oil. Grill the steak 3 to 4 minutes per side for medium rare;
transfer to a plate. Wipe of the grill pan. Grill the asparagus, turning
occasionally, until marked, 4 minutes; drizzle with the lemon juice.
Slice the steak and serve with the asparagus and orzo. Top the orzo
with the scallions.
Per serving: Calories 733; Fat 35 g (Saturated 13 g); Cholesterol 116 mg;
Sodium 299 mg; Carbohydrate 49 g; Fiber 4 g; Protein 54 g
ITALIAn FRIED ChICKEn ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
2 cups all-purpose flour
2 cloves garlic, grated
Kosher salt and freshly ground pepper
¾ cup milk
½ teaspoon paprika
¼ teaspoon dried oregano
4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise
1 bulb fennel, cored and thinly sliced, plus 1 tablespoon
chopped fronds
1 romaine heart, thinly sliced
1 cup roughly chopped fresh parsley
1 cup extra-virgin olive oil
Juice of 1 lemon
1½ cups peanut oil, for frying
1. Combine the flour, half of the garlic, 1 teaspoon salt and a few
grinds of pepper in a large bowl; set aside. Combine the milk, paprika,
oregano, the remaining garlic, 1 teaspoon salt and a few grinds of
pepper in another large bowl. Add the chicken, turning to coat; set
aside 15 minutes.
2. Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil,
the lemon juice, and salt and pepper to taste in a bowl.
3. Heat the remaining ¾ cup plus 2 tablespoons olive oil and the peanut
oil in a large cast-iron skillet over high heat until a deep-fry thermometer
registers 350̊ . Dredge the chicken in the flour mixture; add to the skillet
skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high.
Fry until golden and cooked through, 8 more minutes. Transfer to a
rack. Blot with paper towels; season with salt. Serve with the salad.
Per serving: Calories 496; Fat 23 g (Saturated 5 g); Cholesterol 161 mg;
Sodium 178 mg; Carbohydrate 10 g; Fiber 3 g; Protein 59 g
© 2
010
The B
rea
st C
ancer
Rese
arc
h F
ound
atio
n
The Breast Cancer Research Foundation®
funds more than 200 dedicated scientists at major medical institutions around the world, whose research has led to advances in detection, prevention and treatment. Currently, 91 cents of every dollar spent by BCRF is directed towards breast cancer research and awareness programs.
Leonard A. Lauder, Co-Chairman • Kinga Lampert, Co-Chairman • Myra J. Biblowit, President
Larry Norton, MD, Scientifi c Director • Clifford Hudis, MD, Chairman, Scientifi c Advisory Board
Evelyn H. Lauder, Founder, in memoriam
www.bcrfcure.org • 1-866-Find-A-Cure
98 FOOD NETWORK MAGAZINE l may 2014
FETTUCCINE WITH SALMON
AND SNAp pEASACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
Kosher salt
12 ounces fettuccine
8 ounces snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces
Freshly ground pepper
¼ cup chopped mixed herbs (such as dill, parsley and/or chives)
Juice of ½ lemon
1. Bring a large pot of salted water to a boil. Add the pasta and cook
as the label directs, adding the snap peas during the last 2 minutes of
cooking. Reserve 1 cup of the cooking water, then drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over
medium-high heat. Add the shallot and cook, stirring, until slightly
softened, about 2 minutes. Add the salmon; season with ¾ teaspoon
salt and a few grinds of pepper. Cook, turning once, until the salmon is
just cooked through, about 3 minutes. Transfer to a plate.
3. Add the pasta and snap peas to the skillet along with ½ cup of the
reserved pasta cooking water, the remaining 2 tablespoons butter, the
herbs and lemon juice. Cook, tossing and adding more of the reserved
cooking water if necessary, until the pasta is coated, about 1 more
minute. Season with salt and pepper. Top with the salmon.
Per serving: Calories 587; Fat 18 g (Saturated 8 g); Cholesterol 68 mg;
Sodium 408 mg; Carbohydrate 72 g; Fiber 3 g; Protein 31 g
done in
25minutes
ASIAN pORK LETTUCE WRApSACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
1¼ cups white rice
2 teaspoons vegetable oil, plus more for brushing
¼ cup low-sodium soy sauce
1 tablespoon Sriracha (asian chile sauce), plus more for drizzling
1½ teaspoons grated peeled ginger
1 large pork tenderloin (about 1¼ pounds), halved lengthwise
2 carrots, diced
½ English cucumber, diced
2 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons packed light brown sugar
12 large Bibb or Boston lettuce leaves
Chopped fresh cilantro, for topping
1. Combine the rice and 1½ cups water in a medium saucepan; bring
to a simmer over medium-high heat and cook until most of the water
is absorbed, about 4 minutes. Reduce the heat to low; cover and
continue cooking until all of the water is absorbed, about 12 more
minutes. Uncover and transfer to a large bowl to cool slightly.
2. Preheat a large grill pan or grill over medium heat and brush with
oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1½ teaspoons
Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer
the pork to the grill pan; cook about 8 minutes per side for medium
doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
3. Stir the remaining 2 tablespoons soy sauce, 1½ teaspoons Sriracha
and ½ teaspoon ginger into the rice. Add the carrots, cucumber, lime
juice and brown sugar and toss. Serve the rice and pork in the lettuce
leaves; top with cilantro and drizzle with more Sriracha. Serve with
lime wedges.
Per serving: Calories 462; Fat 12 g (Saturated 3 g); Cholesterol 97 mg;
Sodium 690 mg; Carbohydrate 51 g; Fiber 3 g; Protein 37 g
Weeknight Cooking
Low- CaLorie dinner
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100 FOOD NETWORK MAGAZINE l may 2014
Weeknight Cooking
grilled SPiNACH-ArTiCHOKe
SANdwiCHeSACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 small red onion, quartered and thinly sliced
¼ cup apple cider vinegar
Kosher salt
2 tablespoons extra-virgin olive oil, plus more
for brushing and drizzling
1 14-ounce can artichoke hearts, drained and roughly chopped
1 5-ounce package baby spinach (about 8 cups)
1 cup grated asiago cheese (about 4 ounces)
⅓ cup crumbled goat cheese (about 2 ounces)
¼ cup mayonnaise
8 ½-inch-thick slices crusty bread
2 cups quartered Campari or other small vine-ripened tomatoes
¼ cup roughly chopped fresh parsley
Freshly ground pepper
1. Combine half of the onion, the vinegar and a pinch of salt in a medium
microwave-safe bowl. Microwave until hot; set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the
remaining onion and cook, stirring, 3 minutes. Add the artichokes
and heat through, 4 minutes. Stir in half of the spinach and cook until
wilted, 2 more minutes. Remove from the heat and stir in the asiago,
goat cheese, mayonnaise and the remaining spinach.
3. Heat a grill pan over medium heat. Sandwich the spinach-artichoke
mixture between the bread slices. Brush the sandwiches with olive
oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes;
cut in half.
4. Drain the reserved onion. Drizzle with olive oil, then add the tomatoes,
parsley, and salt and pepper to taste; toss. Serve with the sandwiches.
Per serving: Calories 520; Fat 31 g (Saturated 10 g); Cholesterol 37 mg;
Sodium 1,083 mg; Carbohydrate 42 g; Fiber 4 g; Protein 18 g
SeSAme STeAK STir-FrYACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
2 tablespoons packed light brown sugar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
2 tablespoons toasted sesame oil
8 ounces top round steak, thinly sliced against the grain
2 bunches scallions, cut into 1-inch pieces
½ English cucumber, quartered and cut into ½-inch pieces
½ head napa cabbage, cut into 1-inch-thick strips
1 cup shredded carrots (about 2)
1 tablespoon minced peeled ginger
2 red jalapeño peppers, halved, seeded and thinly sliced
3 cups cooked white rice, for serving
1. Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water
and 2 teaspoons sesame oil in a bowl. Add the steak and toss.
2. Heat a large skillet over high heat; add 2 teaspoons sesame oil.
Add the scallions, cucumber and cabbage; stir-fry until the vegetables
start softening, about 2 minutes. Add the carrots and ¼ cup water;
cook, stirring, until the water evaporates and the vegetables are
tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.
3. Heat the remaining 2 teaspoons sesame oil in the skillet over
medium-high heat. Add the ginger and jalapeños; stir-fry 30 seconds.
Transfer the steak to the skillet using a slotted spoon; stir-fry until
browned, 2 to 3 minutes.
4. Whisk ¾ cup water into the steak marinade; add to the skillet and
cook, stirring, until thick, about 2 minutes. Return the vegetables to
the skillet and heat through. Serve over rice.
Per serving: Calories 390; Fat 10 g (Saturated 2 g); Cholesterol 35 mg;
Sodium 490 mg; Carbohydrate 54 g; Fiber 5 g; Protein 21 g
Low- CaLorie Dinner
Coveted by sun-seekers for its white
sandy beaches, award-winning golf courses,
exotic wildlife and tropical wetlands, Naples is
also distinguished by its world-famous, mouth-
watering cuisine. To truly appreciate Naples,
Marco Island and the Everglades, immerse yourself in its “Floribbean”
culture with cuisine that features farm-to-table produce and seafood
sourced from the local waters. From fresh-caught fi sh and stone crab
claws to citrus-spiked recipes and traditional Southern comfort foods—
simply step out of your hotel for a delectable array of dining options
that range from laid back to white linen. Whether you choose a spot on
the beach or one of Naples’ locally owned, one-of-a-kind restaurants,
you’ll fi nd something for every palate. Many of the Paradise Coast’s
world-renowned restaurants do suggest reservations, so call ahead to
guarantee your table.
A DeliciousDESTINATION
S HA RE A TA ST E O F PA R A D IS E
ParadiseRefined.com
Casual coastal fare of
fresh-caught seafood.
Farm-to-fork spreads of fruits
and vegetables fi t for a king.
Home-style favorites and
baked-from-scratch Amish pies.
Waterside dining and cozy cafés. One-of-a-kind
four-diamond restaurants and neighborhood bistros.
Sarasota County’s culinary of erings pair nicely with the
Gulf of Mexico’s stunning sunsets and sparkling azure
waters. Indulge in it all at the 9th annual Savor Sarasota
Restaurant Week, June 1–14, presenting special prices
for three-course menus at more than 30 restaurants.
SavorSarasota.com
A DeliciousDESTINATION
VACATION IN VIVID COLOR.
Go Beyond the Beaches®.
SavorSarasota.com or call 1.855.788.7010
Siesta Beach is One of America’s Top Beaches!
In Sarasota, you’ll witness an array of color. View vibrant hues
at The Ringling Museums, Theater & Gardens, or go green at
Myakka River State Park. Enjoy endless shades of shopping,
entertainment and Zagat®- rated dining — plus favorful festivals
like the annual Savor Sarasota Restaurant Week. Whatever
your taste, Sarasota and surrounding areas can cater to it.
With warm weather on the way, it’s a wonderful time to indulge all of your senses with a
satisfying sweet and healthy dessert that not only looks great, but is refreshing and reminds you of summer. Just a few
simple Fresh From Florida ingredients will brighten everyone’s day. The sweetness of Florida mangoes, coupled with
Florida seedless watermelon and the added tanginess of Florida blueberries, will have everyone asking for seconds.
For more recipes visit FreshFromFlorida.com. Remember...delicious is always served Fresh From Florida.
Florida Fruit Salad 2 limes, juiced
2 tablespoons honey
1 small pinch sea salt
2 mangoes, peeled and diced large
¼ seedless watermelon (depending on size), peeled, large dice
1 pint blueberries, rinsed
¼ cup fresh mint, hand torn
Fresh citrus for serving, sliced
In a medium-size mixing bowl, add lime juice, honey and salt. Stir the
mixture to get the fl avors working. Add the remaining ingredients and
gently stir. Keep fruit salad refrigerated until time to serve. Serve with
fresh-sliced citrus.
Florida Key Lime Pie Topped with Blueberries Graham Cracker Crust
1½ cups fi nely crushed graham cracker crumbs
⅓ cup unsalted butter, melted
1 tablespoon Florida sugar
Preheat oven to 350°. In a medium-size mixing bowl, combine graham
cracker crumbs, butter and sugar. Stir ingredients to combine. Press the
graham mixture into the bottom and sides of a 9-inch pie pan to form an
even layer. Bake for 10 minutes. Let cool completely. Set aside.
Key Lime Pie Filling
1 14-ounce can sweetened condensed milk
4 large egg yolks
½ cup fresh-squeezed key lime juice
3 teaspoons fresh key lime zest
Preheat oven to 325°. In a medium-size mixing bowl, combine condensed
milk, egg yolks, key lime juice and key lime zest. Use a whisk to make sure
all ingredients are combined. They will naturally thicken slightly. Pour key
lime pie fi lling mixture into the cooled Graham Cracker Crust. Bake pie for
10 to 15 minutes or until it looks almost set. Remove pie from oven and let
cool to room temperature. Cover pie and refrigerate, as it is best served
cold. Top pie with Florida Blueberry Topping.
Florida Blueberry Topping for Key Lime Pie
2 cups Florida blueberries
½ cup orange marmalade
¼ cup water
Heat the orange marmalade and water in a small saucepan over medium
heat until completely melted. Arrange blueberries in a single layer over
the key lime pie. Using a pastry brush, brush a layer of melted marmalade
over the blueberries. Let cool.
A DeliciousDESTINATION
102 FOOD NETWORK MAGAZINE l may 2014
Weeknight Cooking
dijon TURKEY Tv dinnER ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
1 pound yukon gold potatoes, cut into ½-inch cubes
Kosher salt
3 scallions, chopped
4 turkey cutlets (about 1 pound)
1½ teaspoons smoked paprika
Freshly ground pepper
2 tablespoons vegetable oil
1 cup low-sodium chicken broth
1 tablespoon dijon mustard
4 tablespoons cold unsalted butter, diced
2 cups frozen peas (about 10 ounces), thawed
1 lemon (half zested, half cut into wedges)
2 tablespoons chopped fresh parsley
1. Put the potatoes in a pot and cover with water by 1 inch; season with
salt. Bring to a boil. Reduce the heat to medium and simmer until tender,
about 8 minutes, adding the scallions during the last minute. Drain.
2. Meanwhile, season the turkey with the paprika, ½ teaspoon salt
and a few grinds of pepper. Heat the vegetable oil in a large skillet over
medium heat. Add the turkey and cook until browned and cooked
through, about 3 minutes per side; remove to a plate.
3. Add the broth to the skillet, scraping the pan with a wooden spoon.
Cook until reduced by half, about 5 minutes. Stir in the mustard and
half of the butter. Season with salt and pepper; set aside.
4. Melt the remaining butter in the pot used for the potatoes over
medium heat. Add the potatoes, ¼ cup water, the peas, lemon zest,
parsley and a pinch each of salt and pepper. Cook until the peas are
tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
Per serving: Calories 424; Fat 19 g (Saturated 8 g); Cholesterol 76 mg;
Sodium 483 mg; Carbohydrate 28 g; Fiber 7 g; Protein 36 g
Low- CaLorie Dinner
BURGERs wiTh fRiEd EGGs and GRiTsACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
1 avocado, diced
¾ cup tomatillo salsa
¾ cup quick-cooking grits
Kosher salt and freshly ground pepper
1½ cups grated sharp cheddar cheese (about 6 ounces)
1 pound lean ground beef
1 bunch scallions, chopped
1 to 2 red jalapeño peppers, seeded and thinly sliced
1 5-ounce package baby kale (about 8 cups)
2 tablespoons unsalted butter
4 large eggs
1. Combine the avocado and salsa in a small bowl; set aside. Whisk
2¾ cups water, the grits, 1 teaspoon salt and a few grinds of pepper
in a microwave-safe bowl. Cover with plastic wrap and pierce a few
times with a knife; microwave until thickened, 8 minutes. Uncover
and microwave until creamy, 4 to 5 more minutes. Whisk in the
cheese. Cover and set aside.
2. Meanwhile, form the beef into four ¾-inch-thick patties. Heat a large
cast-iron skillet over medium-high heat; sprinkle the skillet with
1 teaspoon salt. Add the patties and cook 4 to 5 minutes per side
for medium doneness. Transfer to a plate and tent with foil.
3. Add the scallions and jalapeños to the skillet. Cook, stirring, until
tender, 2 minutes. Add the kale; stir until wilted. Transfer to a bowl.
4. Wipe out the skillet. Add the butter and swirl to melt. Add the eggs
and fry as desired; set on top of the burgers. Whisk the grits, adding
hot water to loosen, if necessary. Divide among plates and top with
the kale mixture and avocado salsa. Serve with the burgers.
Per serving: Calories 703; Fat 37 g (Saturated 16 g); Cholesterol 346 mg;
Sodium 1,596 mg; Carbohydrate 47 g; Fiber 7 g; Protein 49 g
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106 FOOD NETWORK MAGAZINE l may 2014
Weeknight Cooking
done in
25minutes
Low- CaLorie dinner
“GREEK Salad” PENNEACTIVE: 25 min l TOTAL: 25 min l SERVES: 4
Kosher salt
12 ounces penne pasta (preferably spinach-flavored)
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 yellow bell pepper, cut into ½-inch strips
1 15-ounce can chickpeas, drained and rinsed
4 cloves garlic, thinly sliced
¼ teaspoon red pepper flakes
½ cup pitted kalamata olives, rinsed and chopped
5 cups baby arugula (about 3 ounces)
1 tablespoon fresh oregano
Freshly ground pepper
¾ cup crumbled feta cheese (about 3 ounces)
1. Bring a large pot of salted water to a boil. Add the pasta and cook
as the label directs. Reserve ½ cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a Dutch oven or large pot
over medium-high heat. Add the bell pepper and cook, stirring
occasionally, until just tender, about 3 minutes. Add the chickpeas,
garlic, red pepper flakes and ½ teaspoon salt and cook, stirring
occasionally, until the garlic is lightly browned, about 3 minutes.
3. Add the olives, pasta and the reserved pasta cooking water to the
pot; cook 1 minute. Remove from the heat and stir in the arugula and
oregano until wilted. Season with salt and pepper. Top with the feta
and drizzle with olive oil.
Per serving: Calories 609; Fat 20 g (Saturated 5 g); Cholesterol 19 mg;
Sodium 631 mg; Carbohydrate 85 g; Fiber 7 g; Protein 20 g
tilaPia-SEafood StEw ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 stalk celery, thinly sliced
4 cloves garlic, thinly sliced
1 28-ounce can no-salt-added tomatoes, crushed by hand
Kosher salt and freshly ground pepper
½ cup dry white wine
¼ to ½ teaspoon red pepper flakes
1½ pounds mussels, scrubbed and debearded
12 ounces tilapia, cut into 8 pieces
3 tablespoons chopped fresh parsley
4 slices ciabatta or country bread
1. Heat 2½ tablespoons olive oil in a Dutch oven or large pot over
medium-high heat. Add the onion, celery and garlic and cook, stirring
occasionally, until the vegetables soften, about 5 minutes. Add the
tomatoes, ½ teaspoon salt and a few grinds of pepper. Cook, stirring
occasionally, until thickened, about 8 minutes.
2. Add ½ cup water, the wine and red pepper flakes to the pot and
bring to a simmer. Add the mussels and tilapia; cover and cook until
the mussels open and the tilapia is cooked through, about 5 minutes.
(Discard any unopened mussels.) Season with salt and pepper.
Gently stir in the parsley.
3. Meanwhile, preheat the broiler. Arrange the bread on a baking
sheet and brush with the remaining ½ tablespoon olive oil. Broil until
toasted, about 3 minutes. Serve with the seafood stew.
Per serving: Calories 396; Fat 15 g (Saturated 3 g); Cholesterol 63 mg;
Sodium 831 mg; Carbohydrate 29 g; Fiber 3 g; Protein 32 g
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Weeknight Cooking
108 FOOD NETWORK MAGAZINE l may 2014
Kids’ Meal
LEMON-GARLIC PORK CHOPS
WITH PARMESAN TATER TOTSACTIVE: 35 min l TOTAL: 40 min l SERVES: 4
1 pound frozen Tater Tots
2 tablespoons grated parmesan cheese
Kosher salt and freshly ground pepper
12 ounces green beans, trimmed and halved
4 tablespoons unsalted butter
Finely grated zest and juice of 1 lemon
2 tablespoons extra-virgin olive oil
4 ¾-inch-thick boneless center-cut pork chops (1½ pounds)
3 cloves garlic, finely chopped
½ cup low-sodium chicken broth
1. Bake the Tater Tots as the label directs. Transfer to a bowl; add the
parmesan, season with salt and pepper and toss. Set aside.
2. Meanwhile, bring a medium pot of salted water to a boil. Add
the green beans and cook until tender, about 5 minutes. Drain and
transfer to a medium bowl; toss with 1 tablespoon butter, the lemon
zest, and salt and pepper to taste. Cover to keep warm.
3. Heat the olive oil in a large skillet over medium-high heat. Season
the pork chops with salt and pepper; add to the skillet and cook until
browned, about 4 minutes per side. Transfer to a plate and let rest.
4. Add the garlic to the skillet and cook until lightly browned, about
30 seconds. Add the lemon juice and chicken broth; cook until reduced
by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter.
Spoon the pan sauce over the pork chops and serve with the Tater Tots
and green beans.
Per serving: Calories 648; Fat 39 g (Saturated 14 g); Cholesterol 140 mg;
Sodium 658 mg; Carbohydrate 37 g; Fiber 6 g; Protein 44 g
MUSHROOM FRITTATA
WITH ENdIvE SALAdACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
8 large eggs
3 tablespoons extra-virgin olive oil
8 ounces assorted mushrooms, sliced
2 tablespoons unsalted butter
1 bunch scallions, chopped
¼ cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
Kosher salt and freshly ground pepper
¾ cup grated gruyère cheese (about 3 ounces)
4 heads endive, sliced crosswise
3 Campari or other small vine-ripened tomatoes, chopped
Juice of ½ lemon
1. Set a rack in the upper third of the oven; preheat to 450 .̊ Whisk the
eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large
nonstick ovenproof skillet over medium-high heat. Add the mushrooms
and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce
the heat to medium. Add the butter, scallions, parsley, tarragon,
¼ teaspoon salt and a few grinds of pepper. Cook until the scallions
are wilted, about 3 minutes.
2. Pour the beaten eggs into the skillet in an even layer and cook
until they start browning, about 3 minutes; sprinkle with the cheese.
Transfer the skillet to the oven and bake until set, about 5 minutes.
3. Meanwhile, combine the endive and tomatoes in a bowl. Add
the lemon juice, the remaining 2 tablespoons olive oil, and salt and
pepper. Toss and serve with the sliced frittata.
Per serving: Calories 369; Fat 25 g (Saturated 11 g); Cholesterol 468 mg;
Sodium 336 mg; Carbohydrate 15 g; Fiber 4 g; Protein 22 g
Low- CaLorie Dinner
VISIT MIRACLEGRO.COM FOR MORE GARDEN PROJECTS AND TIPS.SEE THE JUNE ISSUE FOR THE NEXT INSTALLMENT
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trays or dry to enjoy with your meals throughout the year.
EDIBLE GARDEN SUPPLIES:
Miracle-Gro® Organic Choice® Garden Soil
Miracle-Gro® Organic Choice® Potting Mix
Lightweight containers with drainage
Your choice of vegetables and herbs
Miracle-Gro® Organic Choice® All-Purpose Organic Plant Food
Trowel or hand rake
Miracle-Gro® gives you morebeautiful and bountiful plants.So you can grow more possibilities.
Share what you want to growat MiracleGro.com, and we’llshare it with the world.
© 2014 The Scotts Company LLC
World rights reserved.
HAPPYHOURS
TRADITION
DESSERT
CHANGE
INNER
PEACE
growgr
ow
grow
grow
grow
GROCERIESgrow
LOVEgrow
Weeknight Cooking
may 2014 l FOOD NETWORK MAGAZINE 111
MEXICAN CHICKEN SALADACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
¼ red onion, thinly sliced
1 bunch cilantro, leaves picked
1 cup crumbled Cotija or feta cheese (about 4 ounces)
½ cup buttermilk
Juice of 1 lime, plus wedges for serving
2 red jalapeño peppers, halved, seeded and thinly sliced
Kosher salt
12 cups chopped mixed salad greens (such as romaine
and watercress)
3 cups shredded rotisserie chicken breast (skin removed)
2 cups chopped peeled jicama
½ cup thinly sliced radishes
4 corn tortillas, warmed
1. Put the red onion in a small bowl and cover with cold water; set
aside at least 15 minutes. Meanwhile, make the dressing: Combine
half each of the cilantro and cheese in a food processor or blender;
add the buttermilk, lime juice and about one-quarter of the sliced
jalapeños and puree. Season with salt.
2. Toss the salad greens with the remaining cilantro and half of the
dressing in a large bowl. Drain the red onion and squeeze dry. Serve
the salad topped with the onion, chicken, jicama, radishes and the
remaining sliced jalapeños, cheese and dressing. Serve with tortillas
and lime wedges.
Per serving: Calories 370; Fat 15 g (Saturated 7 g); Cholesterol 100 mg;
Sodium 680 mg; Carbohydrate 35 g; Fiber 10 g; Protein 27 g
Low- CaLorie Dinner
Low- CaLorie Dinner
MIDDLE EASTERN RICE AND LENTILSACTIVE: 20 min l TOTAL: 40 min l SERVES: 4
2 cups shredded carrots (about 4)
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
¼ cup extra-virgin olive oil
1 onion, halved and thinly sliced
2 cloves garlic, finely chopped
¼ teaspoon ground cinnamon
¼ teaspoon cayenne pepper
1¼ cups basmati rice
1 15-ounce can lentils, drained and rinsed
¾ cup low-fat plain Greek yogurt
Chopped fresh cilantro, for topping
1. Toss the carrots with the lemon juice, ¼ teaspoon each cumin and
salt, and a few grinds of black pepper in a bowl; set aside.
2. Heat the olive oil in a medium saucepan over medium-high heat.
Add the onion and cook, stirring often, until deep golden brown,
about 12 minutes. Using a slotted spoon, remove about half of the
onion to a paper towel–lined plate; set aside.
3. Add the garlic, cinnamon, cayenne and the remaining 1¾ teaspoons
cumin to the pan with the remaining onion. Cook, stirring, 1 minute.
Stir in the rice and ¾ teaspoon salt. Add 2½ cups water and bring to
a boil. Reduce the heat to low, cover and cook until the rice is tender
and the water is absorbed, about 18 minutes.
4. Stir the lentils into the rice. Serve topped with the reserved carrot
mixture and onion, the yogurt and cilantro.
Per serving: Calories 454; Fat 15 g (Saturated 2 g); Cholesterol 0 mg;
Sodium 654 mg; Carbohydrate 66 g; Fiber 11 g; Protein 14 g
Weeknight Cooking
112 FOOD NETWORK MAGAZINE l may 2014
Easy Sides
Roasted CaRRots with pesto
Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss
the carrots with olive oil, salt and pepper. Roast at 425 ,̊ tossing
once, until tender, 20 minutes. Puree the carrot greens (or 1 cup
chopped basil) with ¼ cup each olive oil, grated parmesan and
mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with
salt. Top the carrots with the pesto and chopped hazelnuts.
ditalini and peas
Cook 1½ cups ditalini as the label directs. Cook 1 minced garlic clove
in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup
thawed frozen peas, ⅓ cup water and ¼ teaspoon kosher salt; bring
to a simmer, cover and cook 5 minutes. Puree the liquid, half of the
peas and 2 tablespoons grated parmesan. Toss with the pasta and the
remaining peas; season with salt. Top with basil and more parmesan.
pepeRonata
Cook 3 sliced garlic cloves and ¼ teaspoon red pepper flakes
in 2 tablespoons olive oil over medium heat, 1 minute. Add
1 pound stemmed baby bell peppers. Cook, stirring, 5 minutes. Add
½ cup water and 2 tablespoons balsamic vinegar. Cover and cook
10 minutes. Season with salt; top with chopped oregano.
RefRied pinto Beans
Cook 4 chopped bacon slices and 1 chopped onion in olive oil over
medium heat, 7 minutes. Add ½ cup chopped cilantro, 2 minced
garlic cloves, 1 minced seeded jalapeño and ½ teaspoon each ground
cumin, dried oregano and kosher salt. Cook, stirring, 5 minutes. Add
two 14.5-ounce cans pinto beans (drained and rinsed) and 2½ cups
water. Cook, mashing, 7 minutes. Stir in more cilantro and hot sauce.
Weeknight Cooking
114 FOOD NETWORK MAGAZINE l may 2014
Most shoppers default to green jalapeños, but you should give red ones a shot. Jalapeños turn from green to bright red on the vine, and as they do, their flavor changes, too: Red jalapeños are spicier but sweeter and slightly less harsh tasting than green ones. We used them in the sesame steak stir-fry on page 100 and the chicken salad on page 111.
Hot Tipsfrom Food Network Kitchen’s Katherine Alford:
Repackage your dinner. Put a spin on a favorite weeknight meal by serving it in lettuce cups. Try stir-fry, chicken salad, fajitas or taco filling. We put Asian pork and rice in lettuce leaves on page 98. Use large Bibb or Boston lettuce leaves for wrapping—they’re malleable but sturdy.
Pick the right tomato.Tomatoes aren’t in season yet (they’re best from summer to early fall), so in the meantime, go for smaller ones, like Campari or other vine-ripened cocktail tomatoes. They’re super sweet and not mealy at all.
Eat more mussels!Add mussels to your weeknight rotation: They’re healthful, inexpensive, and they cook in about 5 minutes. Just rinse under cold running water and rub the shells with a towel or bristle brush. If you see any hairlike “beards,” yank them toward the hinge of the shell to remove.
DonÕt toss your trimmings.Think twice before you throw away your vegetable scraps—they’re often edible. Try adding green carrot tops to soup or turning them into pesto, like we did on page 112. Other ideas: Sauté beet greens for a quick side dish, add celery leaves to a salad or tuck fennel fronds into a sandwich.
Try red jalape–os.
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Breakfast is in the bag.Introducing: New Eggo Waf e Bites.
Packed with fl avor, eight li’l bites come in a fun to-go
bag (no syrup required). Just microwave and go.
They’re the easiest Eggo ever.
may 2014 l FOOD NETWORK MAGAZINE 119
Weekend Cooking
Saffron gives these scones a golden glow. See page 134.
Learn to use saffron, plan a colorful dinner and make a classic red sauce.
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photograph by CON POULOS
Iron Chef Alex Guarnaschelli cooks up a beautiful spring dinner.
PhotograPhs by con poulos
120 FOOD NETWORK MAGAZINE l may 2014
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chilled cucumber soup with Fiery yogurt sauceACTIVE: 20 min l TOTAL: 20 min (plus chilling) l SERVES: 4 to 6
FOR THE SOUP
1 English cucumber, sliced ½ inch thick
Kosher salt and freshly ground pepper
1 teaspoon honey (optional)
FOR THE SAUCE
½ small jalapeño or Scotch bonnet chile pepper, stemmed
and thinly sliced into rounds (seeds and all)
1 teaspoon honey
½ teaspoon hot Spanish paprika
½ teaspoon ground cumin
½ cup plain whole-milk yogurt
½ teaspoon red wine vinegar
Kosher salt
1 Kirby cucumber, cut into spears
Juice of ½ lemon
Freshly ground pepper
1. Make the soup: Put the English cucumber slices in a blender
and add ¼ cup cold water. Blend on low speed until smooth
(you don’t want to whip too much air into the soup). You may
have to stop the blender to push the cucumbers down toward
the blade. Season with salt, pepper and a touch of honey, if a
little sweetness is needed. Transfer to a small bowl, then set it in
a larger bowl filled with ice water to chill, about 3 hours.
2. Meanwhile, make the sauce: Combine the chile pepper,
honey, paprika and cumin in a small bowl and mash well with
the back of a spoon so the ingredients meld. (If you own a
mortar and pestle, this is a great chance to pull it out.) Stir in
the yogurt and vinegar. Season with salt.
3. Just before serving, drizzle the Kirby cucumber spears with
the lemon juice and season with salt and pepper. Give the soup a
final stir and pour into small glasses. Drizzle the yogurt sauce on
top, garnish with the cucumber spears and serve immediately.
“I keep te skin o te cucumber because it deepens
te flavo and colo of ti
refreshing soup.”
WeekendCooking
MAy 2014 l FOOD NETWORK MAGAZINE 121
PEA SALAD with
tArrAgon AnD
PEA ShootSACTIVE: 25 min l TOTAL: 35 min l SERVES: 4 to 6
FOR THE DRESSING
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
1½ teaspoons sherry vinegar
¼ teaspoon capers, roughly chopped,
plus ½ teaspoon brine from the jar
Kosher salt and freshly ground white pepper
3 tablespoons extra-virgin olive oil
4 sprigs tarragon, leaves chopped
FOR THE SALAD
Kosher salt
Sugar
¾ pound sugar snap peas, strings removed
¾ pound snow peas, trimmed
1 cup shelled green peas
Freshly ground white pepper
¼ cup pea shoots
1. Make the dressing: Whisk the mustard,
lemon juice and vinegar in a medium bowl.
Add the capers and brine and a pinch each of
salt and white pepper. Slowly whisk in the olive
oil and add the tarragon. Taste for seasoning.
2. Bring a large pot of water to a boil, adding
salt until it tastes like seawater. Meanwhile,
set a colander in a large bowl of ice water
(this will keep you from having to pick ice out
of the peas later).
3. Add a generous pinch of sugar to the boiling
water. Add the sugar snap peas and cook until
bright green and crisp-tender, about 2 minutes.
Use a strainer to remove the peas from the
water and transfer them to the colander.
4. Bring the water back up to a boil and add
the snow peas and shelled peas. Cook until
they float to the surface, about 1 minute.
Use the strainer to remove the peas and
plunge them into the ice bath with the sugar
snaps. Set aside for a couple of minutes to
ensure the peas have cooled thoroughly.
5. Drain the peas, then spread them out on a
clean kitchen towel. Use another kitchen towel
to gently pat them dry, then let air-dry. (Water
on the peas will dilute all of the good flavors.)
6. Transfer the peas to a medium bowl and
season with salt, white pepper and a sprinkle
of sugar. Stir to blend. Toss with the dressing
and pea shoots. Taste again for seasoning and
serve immediately.
122 FOOD NETWORK MAGAZINE l MAY 2014
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seared sCaLLOPs with ParsLey and sCaLLiOn PestOACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6
FOR THE PESTO
Kosher salt
1 cup tightly packed fresh curly parsley leaves
¼ teaspoon sugar
¼ cup extra-virgin olive oil
½ cup thinly sliced scallions
FOR THE VEGETABLES AND SCALLOPS
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
16 medium dry diver sea scallops (about 1¼ pounds)
Kosher salt and freshly ground pepper
1 pound small white button mushrooms, stemmed
and thinly sliced
2 shallots, minced
2 cloves garlic, minced
¼ cup dry vermouth
1 lemon, halved
1. Bring a medium pot of water to a boil, adding salt until it tastes
like seawater. Meanwhile, set a colander in a large bowl of ice water.
Add the parsley to the boiling water and cook 1 minute, then remove
with a slotted spoon. Immediately plunge the parsley into the ice bath
and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
2. Drain the parsley slightly and put it in a blender (reserve the ice water).
Add the sugar and olive oil and blend until smooth. If the mixture is too
thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in
the scallions; set aside.
3. Prepare the asparagus: Add the asparagus to the pot and cook
until crisp-tender and bright green, about 2 minutes. Transfer with a
slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and
asparagus can be made up to 4 hours ahead; cover and refrigerate.)
4. Cook the scallops: Heat a large skillet over medium-high heat and add
2 tablespoons olive oil. When the oil begins to smoke slightly, season the
scallops with salt and pepper and add to the pan. Cook until browned,
2 to 3 minutes per side. Remove from the pan and set aside.
5. Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms
and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce
the heat to medium, then add the shallots and garlic and cook until
translucent, 2 to 3 minutes. Add the vermouth and cook an additional
2 to 3 minutes, or until the vegetables are tender and virtually all of the
liquid has evaporated. Add the asparagus and toss until warmed through.
6. Arrange the scallops and vegetables on plates. Squeeze some lemon
juice directly over the scallops. Top with the pesto.
“Thi i a les er-kno n fo m of surf and turf: scal o s and par ley.”
WeekendCooking
MAy 2014 l FOOD NETWORK MAGAZINE 123
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Extra Virgin’s Debi Mazar and Gabriele Corcos make Italian
red sauce three different ways.
photographs by Con poulos
ebi Mazar and Gabriele Corcos, the married stars of Cooking Channel’s Extra Virgin,
practically have red sauce in their blood. But their ideas of what makes a delicious one
couldn’t be more different. Gabriele grew up in Tuscany eating a simple sauce made with
tomatoes from his family’s garden. Meanwhile, in New York City, Debi was eating her
grandmother’s tomato sauce made with ground beef, sausage, carrots, sugar and tons of garlic.
“She had a Sicilian boyfriend she wanted to impress,” Debi says. Years later, to impress Gabriele,
Debi made her grandma’s recipe. “I learned from the horrified expression on his face that this
wasn’t what he considered a sauce,” she says. Gabriele fed her his simple version and won her
over. Now it’s the go-to pasta sauce for the whole family, including daughters Giulia, 8, and
Evelina, 11. Says Gabriele, in his lovely Italian accent: “A fragrant bowl of pasta with red sauce
is an act of the most sincere love.” Here’s their recipe for the classic and two other favorites.
DD
128 FOOD NETWORK MAGAZINE l may 2014
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1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
⅓ red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
Kosher salt and freshly ground pepper
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked
until al dente
1. Puree the tomatoes to a smooth, creamy
consistency in a food processor or with an
immersion blender. (If you like a more country
feel, you can wait and break them up in the
pan later with a wooden spoon.)
2. Heat the olive oil over medium-high heat
in a large saucepan. When hot, add the onion
and sauté 5 to 6 minutes, or until soft. Add the
garlic and cook 2 to 3 minutes, until you see
the color start changing. If you’d like to make the
sauce spicy, add the red pepper flakes.
3. Add the tomatoes and season with salt
and pepper to taste. Reduce the heat to
medium low and simmer about 30 minutes.
(If you did not puree the tomatoes, use a
wooden spoon to break them into pieces while
they cook.) Strive for balance in the consistency
of the sauce: It has to be fluid, but it should not
look overly wet. Add the basil and remove from
the heat. Toss with just-cooked pasta.
ClassiC red sauCe ACTIVE: 15 min l TOTAL: 55 min l SERVES: 4 to 6“When done right, a red sauce like this can make
you feel alive,” Debi says.
WeekendCooking
may 2014 l FOOD NETWORK MAGAZINE 129
“Fake” sauceACTIVE: 20 min l TOTAL: 1 hr l SERVES: 4 to 6
¼ cup extra-virgin olive oil
½ red onion, roughly chopped
1 carrot, roughly chopped
2 stalks celery, roughly chopped
⅓ cup red wine
1 28-ounce can whole peeled tomatoes
1 tablespoon finely chopped fresh parsley
Kosher salt and freshly ground pepper
1 pound orecchiette or medium shells,
cooked until al dente
Shredded parmigiano-reggiano cheese,
for serving
1. Heat the olive oil over medium-high heat in
a large skillet. Add the onion, carrot and celery
and cook 5 to 7 minutes, until the onion is
soft and golden, just before caramelization.
2. Add the red wine and stir well. Reduce the
heat slightly and simmer 5 minutes, or until
the pungent smell of alcohol is gone.
3. Add the tomatoes and break them down
roughly with a wooden spoon. Add the parsley
and season with salt and pepper to taste. Stir
well and cook over low heat 30 to 40 minutes,
until the sauce thickens and the flavors blend.
Toss with just-cooked pasta and serve with
shredded parmigiano cheese.
“This sauce originated with farmers who
wanted the body and heartiness of a meaty red sauce but couldn’t afford the
meat,” Gabriele says.
WeekendCooking
130 FOOD NETWORK MAGAZINE l may 2014
1 28-ounce can whole peeled tomatoes
2 tablespoons extra-virgin olive oil,
plus more for serving
¼ pound guanciale or pancetta, diced
3 cloves garlic, chopped
1 teaspoon red pepper flakes
6 fresh basil leaves, torn
Kosher salt and freshly ground pepper
1 pound bucatini or spaghetti,
cooked until al dente
1 tablespoon finely chopped fresh parsley
Grated parmigiano-reggiano or aged
pecorino cheese, for serving
1. Puree the tomatoes to a smooth,
creamy consistency in a food processor or
with an immersion blender; set aside.
2. Heat the olive oil over medium-high heat in
a large skillet. When hot, add the guanciale and
sauté 5 to 7 minutes, until golden brown.
3. Add the garlic and red pepper flakes and sauté
1 minute. Add the pureed tomatoes, basil, and salt
and pepper to taste. Reduce the heat to medium
low and stir well. Cook, uncovered, 15 minutes, or
until the sauce darkens and thickens. Toss with
just-cooked pasta and serve with a sprinkling of
parsley and cheese and a drizzle of olive oil.
amatriciana SaUcE ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4 to 6
Amatriciana
is a spicy red sauce named for the Italian
town of Amatrice. ÒI love itÑit has a nice
porkiness,Ó Gabriele says.
Find these recipes and 117 more in Extra Virgin: Recipes and Love from Our Tuscan Kitchen ($32.50, Clarkson Potter).
WeekendCooking
It’s pricey, but sometimes it’s worth every penny....
of the spice cabinet: The
reddish orange threads
come from a flower that
blooms for just a week or two
every year. Each flower bears
only three stigmas (threads),
which must be painstakingly
picked by hand. Harvesting
saffron is so labor-intensive that
producers charge a small fortune
for it: Just a teaspoon or two can
cost $10! We don’t spring for
saffron often in our test kitchen,
but when we do, we make sure
we get our money’s worth.
These four dishes show off
saffron’s unique earthy
flavor—and, of course, that
awesome yellow color.
may 2014 l FOOD NETWORK MAGAZINE 133
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photographs by con poulos
134 FOOD NETWORK MAGAZINE l may 2014
Saffron Cream SConeSACTIVE: 30 min l TOTAL: 1½ hr l MAKES: 8 scones
1 cup heavy cream
¼ teaspoon lightly crumbled saffron threads
½ teaspoon vanilla extract
3 tablespoons golden raisins, dried currants
or finely chopped dried apricots
2 teaspoons cream sherry, sweet wine
or water
2 cups all-purpose flour
¼ cup granulated sugar
2½ teaspoons baking powder
½ teaspoon salt
5 tablespoons cold unsalted butter, cut into
small pieces, plus more for serving
1 tablespoon coarse sugar (optional)
1. Combine the heavy cream and safron in a small
saucepan. Bring to a bare simmer over medium
heat, then remove from the heat and transfer to a
bowl; let stand, stirring often, 10 minutes. Transfer
to the refrigerator and let cool, stirring occasionally,
about 20 minutes; stir in the vanilla. Combine the
raisins and sherry in a small bowl and microwave
45 seconds; set aside.
2. Preheat the oven to 400 ̊and line a baking sheet
with parchment paper. Whisk the flour, granulated
sugar, baking powder and salt in a large bowl. Work
in the butter with your fingers until the mixture
looks like coarse meal. Add the raisin mixture, then
add the safron cream, reserving 1 tablespoon
(with a few of the threads) for brushing. Mix with
a wooden spoon to make a soft dough.
3. Turn the dough out onto the prepared baking
sheet and form into a 7-inch round, about ¾ inch
thick. Cut into 8 wedges and pull them about
1 inch apart. Brush with the reserved safron cream
and sprinkle with the coarse sugar.
4. Bake until the scones are pufed and golden
brown around the edges, 14 to 16 minutes.
Transfer to a rack and let cool slightly. Serve
with butter.
Saffron Jewel rice ACTIVE: 45 min l TOTAL: 45 min l SERVES: 6
½ teaspoon lightly crumbled saffron threads
⅓ cup sugar
Kosher salt
2 wide strips orange zest, thinly sliced
1 carrot, shredded
4 tablespoons unsalted butter
1 small onion, finely chopped
1 cinnamon stick
3 green cardamom pods
Small pinch of ground allspice
Small pinch of ground cumin
2 cups basmati rice, rinsed well
⅓ cup pistachios
⅓ cup blanched almonds, roughly chopped
⅓ cup dried cranberries
¼ cup dried apricots, finely chopped
2 tablespoons chopped fresh parsley
1. Sprinkle the safron into ¼ cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups
water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange
zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes.
Drain and transfer to a bowl; set aside.
2. Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick,
cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion
is translucent, about 8 minutes. Add the rice and ¾ teaspoon salt and stir to coat. Add 3 cups
water, increase the heat to medium high and simmer until the water has mostly evaporated,
about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the
water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
3. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the
pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from
the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared
safron water; stir to combine, then transfer to a bowl and set aside for topping.
4. Uncover the rice and fluf with a fork; discard the cinnamon stick and cardamom pods.
Transfer about half of the rice to a serving bowl. Add the remaining safron water, 1 tablespoon
butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the
yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
may 2014 l FOOD NETWORK MAGAZINE 135
WeekendCooking
Saffron roaSted Cauliflower ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4 to 6
¼ cup extra-virgin olive oil
½ teaspoon lightly crumbled
saffron threads
¼ teaspoon coriander seeds, crushed
2 cloves garlic, smashed
1 shallot, chopped
Kosher salt
1 head cauliflower, cut into florets
Juice of ½ lemon
Chopped fresh parsley, for topping
1. Preheat the oven to 450 .̊ Heat the olive oil in a large ovenproof
skillet over medium heat. Add the safron, coriander, garlic, shallot and
1 teaspoon salt and cook, stirring, until the shallot is translucent and
the oil turns yellow, about 5 minutes. Add the cauliflower, lemon juice
and ⅓ cup water. Increase the heat to medium high and cook, stirring
occasionally, until the cauliflower turns yellow and the water has
mostly evaporated, about 5 minutes.
2. Transfer the skillet to the oven. Roast, stirring halfway through, until
the cauliflower is tender and golden, about 15 minutes. Season with
salt and sprinkle with parsley.
136 FOOD NETWORK MAGAZINE l may 2014
Roasted halibut with saffRon-fennel butteR ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
1 stick unsalted butter, at room temperature
½ teaspoon lightly crumbled saffron threads
¼ teaspoon fennel seeds
Kosher salt and freshly ground pepper
1 small bulb fennel, trimmed, cored and thinly
sliced, plus fennel fronds for topping
1 clove garlic, finely grated
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
2 cups yellow cherry or grape tomatoes, halved
4 8-ounce center-cut halibut fillets (skin-on)
1. Combine 1 tablespoon butter and the safron in a small microwave-safe bowl and microwave
until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the
fennel seeds in a food processor and pulse until smooth. Add the melted safron butter,
1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright
yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until firm, about
20 minutes. (The safron butter will keep in the refrigerator for up to 2 weeks.)
2. Meanwhile, preheat the oven to 425 .̊ Toss the sliced fennel, garlic, the juice of ½ lemon,
1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle
with 2 tablespoons water and season with ½ teaspoon salt and a few grinds of pepper.
Cover with foil and bake until the fennel is tender, about 20 minutes.
3. Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and
pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables;
drizzle with the juice of the remaining ½ lemon and season with salt and pepper.
4. Bake, uncovered, until the halibut is firm and no longer translucent, about 12 minutes;
remove from the oven and top each piece with a thin slice of safron butter. Return the
halibut to the oven and bake until the butter just begins to melt, about 2 more minutes.
Serve with fennel fronds.
may 2014 l FOOD NETWORK MAGAZINE 137
WeekendCooking
Th
IS P
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Ty
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Ag
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Ru
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GET CREATIVE! Try new takes on family favorites.
• New twists on classic comfort foods
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WeekendCooking
140 FOOD NETWORK MAGAZINE l MaY 2014
May 2014 l FOOD NETWORK MAGAZINE 141
FOO
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MC
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.
TomaTo-Garlic cream
Melt 1 tablespoon butter in a saucepan over
medium heat; add 3 sliced garlic cloves and
cook 3 minutes. Stir in 1 tablespoon white
wine vinegar, 2 tablespoons tomato paste,
1½ cups heavy cream and ½ teaspoon
kosher salt. Bring to a simmer and cook
until reduced to 1 cup, about 10 minutes.
Strain through a fine-mesh sieve, then
transfer to a squeeze bottle; squeeze a
zigzag onto each plate. Arrange the chicken
and potatoes on the plates; garnish with
chopped chives.
YoGurT-cilanTro oil
Cook 1 bunch cilantro in boiling water,
10 seconds. Drain and cool in ice water.
Puree the cilantro in a blender, slowly
adding ¾ cup olive oil; season with salt.
Strain through a fine-mesh sieve; set
aside. Whisk 1 cup plain yogurt, 1 teaspoon
ground cumin, ½ teaspoon ground
coriander, 1 grated garlic clove, the juice
of 1 lemon and ¼ teaspoon kosher salt.
Use the back of a spoon to make swipes
of yogurt sauce on each plate. Drizzle with
the cilantro oil. Arrange the chicken and
potatoes on the plates.
roaST chicken
breaST
Season 4 skinless, boneless
chicken breasts with salt and
pepper. Heat a large ovenproof
skillet over medium-high heat
and add 2 tablespoons vegetable
oil. Add the chicken and cook
until browned, 5 minutes. Flip the
chicken, transfer the skillet to a
375 ̊oven and roast until cooked
through, about 8 more minutes.
roaSTed PoTaToeS
Toss 1¼ pounds quartered
baby Yukon gold potatoes with
2 teaspoons olive oil on a rimmed
baking sheet; season with salt
and pepper. Roast at 375̊ , turning
occasionally, until tender and
golden, about 30 minutes.
Pea-minT Sauce
Puree 2 cups thawed frozen peas in a
blender with ½ cup fresh mint, ⅓ cup
water, ¼ cup olive oil, ¼ teaspoon kosher
salt and a few grinds of pepper. Use a
pastry brush to paint strokes of the sauce
on each plate. Arrange the chicken and
potatoes on the plates; sprinkle with
smoked paprika.
SPicY muSTard Sauce
Whisk 3 tablespoons spicy brown
mustard, ¼ cup ketchup, 1 tablespoon
mayonnaise, 2 teaspoons each steak sauce
and Worcestershire sauce, and a dash of
hot sauce. Transfer to a squeeze bottle and
squeeze dots of increasing size on each
plate. Arrange the chicken and potatoes on
the plates; garnish with sliced scallions.
aruGula PeSTo
Puree 3 cups baby arugula in a blender
with ⅓ cup grated parmesan, ¼ cup
toasted pine nuts, ½ teaspoon grated
lemon zest, 1 chopped garlic clove, ½ cup
olive oil, 2 tablespoons water, ¼ teaspoon
kosher salt and a few grinds of pepper.
Use a pastry brush to paint a swipe of
sauce on each plate. Arrange the chicken
and potatoes on the plates; garnish with
shaved parmesan.
MISSION®, EAT INTERESTING® and THE AUTHENTIC TRADITION® are registered trademarks of Gruma Corporation, Irving, TX 75038.
Gruma® is a registered trademark of Investigación de Tecnología Avanzada, S.A de C.V. ©2014 Gruma Corporation.
sizzling steak tacos
INGREDIENTS
8 Mission® Soft Taco Super Soft Flour Tortillas
½ Teaspoon Olive Oil
2 Green Bell Peppers, thinly sliced
1 Red Onion, thinly sliced
1 lb. ¼ inch thick long strips Skirt Steak or
Flank Steak
1 - 2 Small Jalapeños, minced
1 tbsp. Ground Cumin
1 tbsp. Chili Powder
1½ cups Corn cooked
2 Tomatoes, seeded and chopped
1 Avocado, peeled and diced
2 tbsp. Cilantro, minced
1 tsp. Cider Vinegar
1 tsp. Vegetable Oil
To taste Iodized Salt
To taste Ground Black Pepper
INSTRUCTIONS
1. Heat oil in large skillet over medium heat. Add bell
pepper and onion, sauté until tender, about 5 minutes.
Transfer to a bowl and reserve.
2. Add steak to skillet and cook until no longer pink,
about 2 minutes. Add jalapeño, cumin, chili powder
and salt and pepper to taste. Transfer to heated bowl
and reserve.
3. In a medium sized bowl combine the corn,
tomatoes, avocado, cilantro, vinegar, and oil. Reserve.
4. Warm tortillas over gas fl ame or electric burner (or
microwave per directions on package) until they begin
to color. Transfer to a plate.
5. To serve, arrange the plate of warmed tortillas
and the three reserved bowls, and have your family
assemble tacos at the table. Enjoy with your favorite
Mission® Chip and Dip products!
sizzling Steak tacos
May 2014 l FOOD NETWORK MAGAZINE 143
Party TimePHOTOGRaPH By RALPH SMITH
Make square margaritas. Then, celebrate Cinco de Mayo
with salsas, snacks and more.
Good ShotMargaritas are the official drink of pretty much every Cinco de Mayo party,
but no one said you have to serve them in a glass. Try this edible version: Sprinkle
two ¼-ounce packets of unflavored gelatin powder over ½ cup cold tequila
in a bowl; set aside. Bring 2½ cups bottled margarita mix to a boil, pour it over
the tequila-gelatin mixture and stir until the gelatin dissolves. Pour into an
8-inch-square pan and refrigerate until set, about 3 hours. Cut into small cubes;
sprinkle with flaky sea salt right before serving.FO
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144 FOOD NETWORK MAGAZINE l May 2014
photographs by DAVID MALOSH
Spice up any party with these fun, fiery snacks.
FO
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1. Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers
in a single layer and cook, turning, until the skins blister and start browning, about
8 minutes. Transfer to a plate.
2. Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and
1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about
8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat
with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
3. Meanwhile, preheat the oven to 425̊ . Make a slit in each baby bell pepper with a paring
knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the
cilantro and cheese. Stuf 2 to 3 teaspoons of the meat mixture into each pepper using your
fingers or a small spoon; transfer to a baking sheet. (The peppers can be stufed up to
4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
4. Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt
and serve with lime wedges.
Stuffed BaBy Bell PePPerSACTIVE: 40 min l TOTAL: 50 min l MAKES: about 24
3 tablespoons extra-virgin olive oil
1 pound assorted baby bell peppers (about 24)
1 small onion, diced
1 poblano chile pepper, seeded and diced
3 cloves garlic, minced
½ teaspoon ground cumin
½ teaspoon dried oregano
½ teaspoon ancho chile powder
1 teaspoon chipotle chile powder
Kosher salt
½ pound ground pork
¼ cup chopped fresh cilantro
3 ounces muenster cheese, diced (about ¾ cup)
Lime wedges, for serving
Shrimp-AvocAdo ToSTAdASACTIVE: 20 min l TOTAL: 50 min l MAKES: 12
2 dried ancho chile peppers, stemmed and seeded
3½ tablespoons fresh lime juice (from about
3 limes), plus wedges for serving
3 tablespoons vegetable oil, plus more for frying
1 large clove garlic, chopped
½ teaspoon dried oregano
¼ teaspoon ground cumin
½ teaspoon cayenne pepper
Kosher salt
1½ pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and
green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream and diced tomato, for topping
1. Toast the chiles in a dry skillet over medium heat, turning often, until they soften
slightly, about 1 minute. Transfer to a bowl and cover with hot water; let sit 15 minutes.
2. Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add
1½ tablespoons lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and
¼ teaspoon each cayenne and salt; puree until almost smooth. Toss with the shrimp
in a large bowl; refrigerate 15 to 30 minutes.
3. Meanwhile, heat about ¼ inch vegetable oil in a medium skillet over medium-high
heat. One at a time, fry the tortillas, turning once, until golden brown and crisp, about
1 minute. Remove to paper towels to drain.
4. Halve and pit the avocados; scoop the flesh into a bowl and mash. Mix in the scallion
whites, 1½ tablespoons lime juice, the remaining ¼ teaspoon cayenne pepper, the cilantro
and ½ teaspoon salt.
5. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high
heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes.
Season with salt and drizzle with the remaining ½ tablespoon lime juice.
6. Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour
cream and diced tomato, and the scallion greens. Serve with lime wedges.
146 FOOD NETWORK MAGAZINE l MAY 2014
tex-mex
veggie platterACTIVE: 15 min l TOTAL: 15 min SERVES: 6 to 8
Kosher salt
¾ teaspoon chipotle chile powder
½ cup Mexican crema or
sour cream
½ cup fresh cilantro
1 clove garlic, chopped
3 limes
2 mangoes, peeled and cut
into sticks
1 small jicama, peeled and
cut into sticks
1 bunch radishes, trimmed and
halved (quartered if large)
1 large red bell pepper, cut into strips
1 English cucumber, sliced
1. Pulse ¼ cup salt and the chile powder
in a food processor until combined; let
the powder settle before removing the lid,
then transfer the chile salt to a small bowl
and set aside.
2. Wipe out the food processor and add the
crema, cilantro and garlic. Add the grated
zest and juice of 1 lime and puree until
smooth. Transfer to a small bowl; cover
with plastic wrap and refrigerate until ready
to serve.
3. Toss the mango and jicama sticks with
the juice of 1 lime. Transfer to a platter
along with the radishes, bell pepper and
cucumber. Slice the remaining lime into
wedges and add to the platter. Serve with
the chile salt and cilantro crema.
MAY 2014 l FOOD NETWORK MAGAZINE 147
1. Combine 1 tablespoon diced shallot, the tomatoes and half
of the cilantro in a small bowl; set aside.
2. Melt the butter in a medium saucepan over medium heat.
Add the remaining diced shallot, the serranos, jalapeño and
½ teaspoon salt and cook, stirring, until the shallots are tender,
about 3 minutes.
3. Sprinkle the flour into the pan and cook, stirring, until
completely absorbed, about 1 minute. Whisk in the milk and
bring to a simmer; cook, stirring occasionally, until slightly
thickened, about 4 minutes. Stir in the pepper jack and American
cheese until melted, then remove from the heat; stir in the
remaining cilantro. Transfer to a bowl and top with the tomato
mixture. Serve with chips.
Double-Chile Queso Dip ACTIVE: 20 min l TOTAL: 20 min l SERVES: 8
1 shallot, finely diced
2 Campari or other small vine-ripened tomatoes,
diced
¼ cup roughly chopped fresh cilantro
1 tablespoon unsalted butter
2 serrano chile peppers, thinly sliced into rounds
1 red jalapeño pepper, thinly sliced into rounds
Kosher salt
1 tablespoon all-purpose flour
1 cup milk
1 cup grated pepper jack cheese (about 4 ounces)
1 cup grated American cheese (about 4 ounces)
Tortilla chips, for serving
148 FOOD NETWORK MAGAZINE l MAY 2014
Beef SkewerS with
Cilantro ChimiChurriACTIVE: 15 min l TOTAL: 1 hr 15 min
SERVES: 6 to 8
½ cup apple cider vinegar
2 tablespoons sugar
Kosher salt
1 red onion, thinly sliced
1 bunch cilantro, roughly chopped
1 pound flank steak, trimmed
1 clove garlic
2 tablespoons red wine vinegar
Juice of ½ lemon
½ teaspoon red pepper flakes
½ cup extra-virgin olive oil, plus more
for brushing
Freshly ground pepper
1. Make the pickled red onion: Combine the
cider vinegar, sugar and 1 teaspoon salt in
a medium bowl and whisk to dissolve. Add
the red onion and 2 tablespoons cilantro
and stir to combine. Cover and set aside
at room temperature, 1 hour.
2. Meanwhile, soak 20 wooden skewers
in warm water, at least 20 minutes. Slice
the flank steak against the grain into
20 strips, about ⅛ inch thick. Thread the
meat accordion-style onto the skewers and
set aside until ready to grill.
3. Combine the remaining cilantro, the
garlic, red wine vinegar, lemon juice, red
pepper flakes, ½ teaspoon salt and the
olive oil in a blender and puree until smooth;
transfer to a small bowl.
4. Heat a grill or grill pan to medium high.
Season the steak with salt and pepper. Brush
the grill with olive oil, then grill the skewers
until marked, about 1 minute per side. Serve
with the chimichurri and pickled onion.
MAY 2014 l FOOD NETWORK MAGAZINE 149
jose garces’ salsa rojaACTIVE: 20 min l TOTAL: 30 min (plus chilling)
MAKES: about 4 cups
4 beefsteak tomatoes, halved
1 small Spanish onion, halved
4 tomatillos, husked and rinsed
1 jalapeño pepper, stemmed
1 dried chile de árbol, stemmed
1 canned chipotle chile in adobo sauce
1 clove garlic, crushed
2 tablespoons chopped fresh cilantro
Kosher salt
1. Preheat the broiler. Lay the tomato and onion
halves cut-side down on a foil-lined baking sheet;
surround with the tomatillos and jalapeño. Broil
until charred, about 5 minutes. Let cool slightly.
2. Meanwhile, cook the chile de árbol in a small
dry skillet over medium-high heat, turning, until
toasted, 30 seconds to 1 minute.
3. Combine the tomatoes, onion, tomatillos,
jalapeño, chile de árbol, chipotle and garlic in
a blender and puree until mostly smooth. Add the
cilantro and puree until incorporated; season with
salt. Chill at least 30 minutes before serving.
“This robust, spicy salsa
is
best made the day before so th
e
rich flavors come together.”
photographS by christopher testani
Pick a color: Food Network stars make salsas in red, green and yellow.
150 FOOD NETWORK MAGAZINE l may 2014
FO
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alton brown’s
salsa with ancho chilesACTIVE: 20 min l TOTAL: 20 min (plus chilling)
MAKES: about 4 cups
4 jalapeño peppers (2 seeded
and minced, 2 whole)
6 Roma tomatoes, chopped
4 cloves garlic, minced
1 red bell pepper, finely diced
½ red onion, finely chopped
2 dried ancho chile peppers, seeded, cut into
short strips and snipped into pieces
1 tablespoon olive oil
Juice of 1 lime
Chili powder, salt and pepper, to taste
Chopped fresh cilantro, parsley or
scallions, to taste
1. Preheat the broiler. Roast the 2 whole jalapeños
in a pie pan under the broiler, giving the peppers a
quarter turn every 2 to 3 minutes, until blackened,
about 6 minutes. Remove the stems and skins
and discard the seeds (or keep the seeds if you
like your salsa extra hot). Chop the jalapeños.
2. In a bowl, combine the jalapeños with the
remaining ingredients. Place in the refrigerator for
up to 12 hours for flavor infusion.
“This is a straightforward ‘cutting board’–style salsa with a good balance of tomatoes, chiles and onions.”
may 2014 l FOOD NETWORK MAGAZINE 151
aarÓn sÁnchez’s mexican avocado salsa ACTIVE: 15 min l TOTAL: 15 min
MAKES: about 4 cups
2 ripe hass avocados
3 tomatillos, husked, rinsed and diced
(about 1 cup)
¼ cup chopped sweet onion
3 tablespoons chopped fresh cilantro
1 jalapeño pepper, finely chopped
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1. Cut lengthwise around the middle of the
avocados, then twist to separate the halves.
Remove the pits by striking them with a
knife blade, then scoop out the flesh with
a spoon and dice.
2. Combine the avocados, tomatillos, onion,
cilantro, jalapeño, lime juice, ½ teaspoon salt
and ¼ teaspoon pepper in a medium bowl and
gently mix.
marcela valladolid’s roasted tomatillo and apple salsa ACTIVE: 15 min l TOTAL: 40 min l MAKES: about 4 cups
1 pound tomatillos (about 12),
husked and rinsed
2 Granny Smith apples, quartered
2 cloves garlic, unpeeled
½ white onion
2 jalapeño peppers, stemmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
½ cup chopped fresh cilantro
1. Preheat the oven to 350 .̊ Place the tomatillos,
apples, garlic, onion and jalapeños on a baking
sheet; toss with the olive oil, 2 teaspoons salt and
1 teaspoon pepper. Roast until the tomatillos are
softened and slightly charred, about 20 minutes.
Peel the garlic. Let the roasted vegetable mixture
cool to room temperature.
2. Puree the roasted vegetable mixture and
cilantro in a blender until smooth. Add
2 to 3 tablespoons water to loosen, if needed.
Season with salt and pepper.
“Raw tomatillos give
this salsa a great
tart, acidic flavor.”
“if you like more spice, Add a serrano chile to this salsa.”
152 FOOD NETWORK MAGAZINE l may 2014
bobby flay’s Grilled
PineaPPle–Jicama salsaACTIVE: 20 min l TOTAL: 20 min
MAKES: about 4 cups
½ small pineapple, peeled, cored and sliced
into ½-inch-thick rings
1 red bell pepper
1 tablespoon canola oil
½ small jicama, peeled and finely diced
1 small red onion, finely chopped
2 red chile peppers (such as Thai bird or
Fresno), stemmed and finely diced
3 tablespoons rice vinegar
2 tablespoons extra-virgin olive oil
3 tablespoons finely chopped fresh basil
Kosher salt and freshly ground pepper
1. Preheat a grill to high. Brush the pineapple and
bell pepper with canola oil; grill, turning, until the
pineapple is golden brown on both sides and
the pepper is slightly charred, about 6 minutes.
2. Let the bell pepper cool, then peel, seed and dice.
Dice the pineapple and place in a bowl. Add the
bell pepper, jicama, red onion, chiles, vinegar, olive
oil and basil; season with salt and pepper and toss.
“I love grilled pineapple
—not only
in dessert, but in a relis
h like this.”
“this salsa is mouthwateringly
good and easy to make.”
Trisha yearwood’s
corn salsaACTIVE: 15 min l TOTAL: 15 min (plus chilling)
MAKES: about 5 cups
1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeño peppers, seeded and chopped
3 tablespoons white vinegar
⅓ cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
1. Mix the yellow and white corn, chiles, olives,
scallions, tomatoes, jalapeños, vinegar, olive oil and
¼ teaspoon salt in a medium bowl. Chill at least 1 hour.
2. Just before serving, add the cilantro to the salsa.
may 2014 l FOOD NETWORK MAGAZINE 153
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154 FOOD NETWORK MAGAZINE l May 2014
Punches50Party
Mix one 750-ml bottle white wine, 3 cups ginger ale, 2 sliced peaches, ½ cup each sugar, vodka and elderflower liqueur, and 2 pints raspberries in a punch bowl. Add 2 cups assorted sliced fruit (such as plums, oranges and apples). Let sit 2 hours; stir. Serve over ice.
Make a big batch for your next bash.
White
Sangria
No.31
PHOTOGRaPHS by Kana OKada
Watermelon-Lime
No.50Cube 1 medium seedless watermelon; freeze half of the cubes. Puree the remaining cubed watermelon, then strain into a punch bowl. Add 2 cups vodka, 1¼ cups lime juice and ½ cup elderflower liqueur. Add the frozen watermelon cubes, some mint leaves and lime slices.
Freeze 4 cups pineapple juice and 2 cups chopped pineapple in a ring mold. Mix 2 cups pineapple juice, 1½ cups each white and dark rum, and ¾ cup each lime juice, curaçao and amaretto in a punch bowl. Add the ice ring and some maraschino cherries.
Mai Tai
No.45
Don’t dilute your punch with
ice cubes; instead, freeze water or juice
in a ring mold (a Bundt pan works great)
or a bowl.
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156 FOOD NETWORK MAGAZINE l May 2014
Toss 1 pound halved strawberries with 1¼ cups sugar and 2 teaspoons vanilla in a bowl; let sit 30 minutes. Puree half of the strawberry mixture with 1½ cups lemon juice; combine with 6 cups water in a punch bowl. Add the remaining berries. Serve over ice.
Scoop ½ cantaloupe into balls and freeze. Puree 1 cubed cantaloupe, ¼ cup honey and 2 tablespoons lime juice. Strain into a punch bowl; skim of the foam. Add 1 liter seltzer and the frozen cantaloupe balls.
Cantaloupe
No.1
Strawberry
lemonade
No.7
May 2014 l FOOD NETWORK MAGAZINE 157
Mix one 750-ml bottle limoncello, 6 cups seltzer, 2 cups ginger ale and ½ cup lemon juice in a punch bowl. Add some lemon slices. Serve over ice.
Freeze 4 cups cranberry juice in ice cube trays. Mix 1 liter ginger ale, 2 cups grapefruit juice and ½ cup each sugar and lime juice in a punch bowl. Add one 750-ml bottle prosecco and the cranberry ice cubes.
Limoncello
No.36
Grapefruit-
Prosecco
No.33
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Punches
50Party
PhotograPhs by Kana OKada
No.5
May 2014 l FOOD NETWORK MAGAZINE
VIRGIN PUNCHES
1. Cantaloupe Scoop ½ cantaloupe into
balls and freeze. Puree 1 cubed cantaloupe,
¼ cup honey and 2 tablespoons lime juice.
Strain into a punch bowl; skim of the
foam. Add 1 liter seltzer and the frozen
cantaloupe balls.
2. Guava–Passion Fruit
Mix two 13.5-ounce cans
unsweetened coconut milk
with 1 cup each sugar and
water; freeze in a ring mold.
Mix 4 cups each guava
nectar, passion fruit nectar
and orange juice in a punch
bowl. Add the ice ring and
some diced mangoes.
3. Honeydew-Tapioca Simmer 1 cup
pearl tapioca in 6 cups water until soft,
40 minutes. Drain and add to a punch
bowl. Stir in three 13.5-ounce cans
unsweetened coconut milk and 1½ cups
sugar. Cube 1 large honeydew melon; puree
half of the melon with 3 cups water and
add to the bowl. Chill. Add the remaining
honeydew cubes. Serve over ice.
4. Tropical Scoop 1 pint each lime
and mango sorbet into a ring mold; add
1 cup maraschino cherries, top with 1 cup
coconut water and freeze. Mix 3 cups
each orange juice, pineapple juice,
coconut water and lemon-lime soda in a
punch bowl. Add the sorbet ring, some
mint sprigs and 1 thinly sliced lime.
5. Virgin Sangria Mix 4 cups hot
strong hibiscus tea with ½ cup sugar and
6 crushed juniper berries; let cool. Combine
in a punch bowl with 4 cups assorted
sliced fruit (such as apples, oranges and
kiwis) and 2 cups each orange juice
and lemon-lime soda. Serve over ice.
6. Blood Orange Mix three 11-ounce cans blood orange soda and 4 cups grapefruit juice in a punch bowl. Add some orange slices. Serve over ice.
7. Strawberry Lemonade Toss 1 pound halved strawberries with 1¼ cups sugar
and 2 teaspoons vanilla in a bowl; let sit 30 minutes. Puree half of the
strawberry mixture with 1½ cups lemon juice; combine with
6 cups water in a punch bowl. Add the remaining berries. Serve over ice.
8. Strawberry-Rhubarb Freeze halved strawberries
in ice cube trays with water. Simmer 1½ pounds chopped
rhubarb, 6 cups water and ¾ cup sugar over medium heat until very
tender, 25 minutes. Let cool, then strain the syrup into a punch bowl. Add 2 cups each seltzer and ginger ale and the strawberry ice cubes.
9. Cran-Strawberry Puree 6 cups cubed seedless watermelon; strain and freeze in a ring mold. Mix 4 cups sliced strawberries, 2 cups each cranberry juice and lemon-lime soda, and 3 thinly sliced apples in a punch bowl. Add the ice ring.
10. Raspberry-Basil Limeade Freeze 4 cups water with 1 pint raspberries and 1 cup basil leaves in a ring mold. Simmer 10 cups water, 4 cups basil leaves and 1¾ cups sugar over medium heat, 10 minutes. Let cool, then strain the syrup into a punch bowl. Add ½ cup lime juice and the ice ring.
11. Blueberry-Mint Limeade Make Raspberry-Basil Limeade (No. 10), replacing the raspberries with blueberries and the basil with mint.
50 Party Punches
You’ll need a 5-to-6-quart bowl for these punches.
Each serves about 12.
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FOOD NETWORK MAGAZINE l May 2014
50 Party Punches
12. Cherry-Vanilla Limeade Freeze 4 cups water and 1 sliced lime in a ring mold. Mix 6 cups cream soda, 1¼ cups each lime juice, cherry juice and water, and ½ cup sugar in a punch bowl. Add the ice ring.
13. Spicy Ginger-Lime Simmer 7 cups water and 2 cups sliced ginger over medium-low heat, 20 minutes. Let cool, then strain into a punch bowl. Add 3 cups each ginger beer and lemon-lime soda, and some crystallized ginger and lime slices. Serve over ice.
14. Cucumber-Pineapple Puree 6 cups chopped pineapple, 6 sliced celery stalks, 1 chopped peeled seedless cucumber, 1 cup each water and sugar, and ½ cup lime juice in batches. Strain into a punch bowl; skim of the foam. Add some sliced cucumbers. Serve over ice.
15. Mint-Honey Freeze 4 cups water and 1 cup mint leaves in a ring mold. Bring 10 cups water, 4 cups mint sprigs and ¾ cup honey to a boil. Remove from the heat and let stand 20 minutes. Strain into a punch bowl. Chill. Add 2 tablespoons lemon juice and the ice ring.
16. Pomegranate–Green Tea Mix 8 cups hot strong green tea with ½ cup sugar; let cool. Combine in a punch bowl with 4 cups pomegranate juice. Serve over ice.
17. Peach Iced Tea Freeze 3 cups water and 1 pound frozen peaches in a ring mold. Mix 5 cups each chilled strong black tea and peach nectar in a punch bowl. Add the ice ring.
18. Horchata Pulse 4 cups water, 1 cup uncooked white rice, ½ cup sugar, ⅓ cup milk, 2 teaspoons vanilla and ½ teaspoon ground cinnamon in a blender just until the rice is chopped, 1 minute. Chill overnight. Strain into a punch bowl. Add 5 cups cubed cantaloupe and 1 cup toasted pecans. Serve over ice.
19. Cherry–Root Beer Float Arrange
12 maraschino cherries in a ring mold.
Scoop 1½ quarts softened vanilla ice cream
into the mold and smooth the top; freeze.
Mix 2 liters root beer and ¾ cup grenadine
in a punch bowl. Add the ice cream ring and
more cherries.
20. Shirley Temple Mix 2 liters
lemon-lime soda with 2 cups cherry juice,
½ cup grenadine and one 10-ounce jar
maraschino cherries with their juice in a
punch bowl. Serve over ice.
21. Cherry Cola Make Shirley Temple
Punch (No. 20), using cola instead of
lemon-lime soda.
22. Apple-Grape Mix 6 cups lemon-lime
soda, 4 cups grape juice, 2 cups apple juice
and ¼ cup lime juice in a punch bowl. Serve
over ice.
23. Sparkling Apple Freeze 4 cups
apple juice and 1 thinly sliced apple in a
ring mold. Pour two 750-ml bottles
sparkling apple cider into a punch bowl.
Add the ice ring.
24. Pineapple-Pomegranate Mix
6 cups pineapple juice, 3 cups lemon-lime
soda and 1 cup pomegranate juice in a
punch bowl. Add some pomegranate
seeds. Serve over ice.
25. Sparkling Flowers Freeze
4 cups water and 10 to 12 edible flowers
in a ring mold. Mix one 750-ml bottle
sparkling apple cider and 4 cups
white grape juice in a punch bowl. Add
the ice ring.
26. Lily Pad Freeze 4 cups water and
8 gummy frogs in a ring mold. Mix 1 liter
lemon-lime soda, 3 cups cranberry juice
and 1 cup each grape juice and blackberries
in a punch bowl. Add the ice ring.
May 2014 l FOOD NETWORK MAGAZINE
50 Party Punches
Boozy PUNCHES
27. Bloody Mary Puree 6 cups chopped celery with ¾ cup lemon juice; strain into a punch bowl. Add 8 cups tomato juice, 2 cups vodka, 2 tablespoons each horseradish, Worcestershire sauce and hot sauce, and ¼ teaspoon smoked paprika. Add some lemon slices and celery leaves. Serve over ice.
28. Spicy Strawberry Toss 1 pound chopped strawberries with 1¼ cups sugar in a bowl; let sit 30 minutes. Puree half of the strawberry mixture with 1½ cups lemon juice; combine with 4 cups water and 2 cups pepper-flavored vodka in a punch bowl. Add the remaining berries. Serve over ice.
29. Raspberry-Wine Freeze 4 cups water and 2 sliced oranges in a ring mold. Simmer one 750-ml bottle red wine, 3 cups water, 2 cups sugar, two 10-ounce packages frozen raspberries, ½ cup each orange juice, lemon juice and Chambord (or other raspberry liqueur), 2 cinnamon sticks and 1½ teaspoons vanilla over medium heat, 15 minutes. Let cool; strain into a punch bowl. Add 6 cups seltzer, 1 pint fresh raspberries and the ice ring.
30. Red Sangria Mix one 750-ml bottle red wine, 1½ cups each orange juice, pomegranate juice and lemon-lime soda, and ¾ cup rum in a punch bowl. Add 3 sliced plums, 2 sliced oranges and 1 sliced green apple. Let sit 2 hours. Serve over ice.
31. White Sangria Mix one 750-ml bottle white wine, 3 cups ginger ale, 2 sliced peaches, ½ cup each sugar, vodka and elderflower liqueur, and 2 pints raspberries in a punch bowl. Add 2 cups assorted sliced fruit (such as plums, oranges and apples). Let sit 2 hours; stir. Serve over ice.
32. Mango-Peach Sangria Freeze 3 cups water and 1 pound frozen peaches in a ring mold. Mix one 750-ml bottle white wine, 4 cups mango nectar, 1 liter lemon-lime soda, 1½ cups each white rum and peach-flavored vodka, 1 cup orange juice and ¼ cup each lemon juice and lime juice in a punch bowl. Add the ice ring.
33. Grapefruit-Prosecco Freeze 4 cups cranberry juice in ice cube trays. Mix 1 liter ginger ale, 2 cups grapefruit juice and ½ cup each sugar and lime juice in a punch bowl. Add one 750-ml bottle prosecco and the cranberry ice cubes.
34. Cantaloupe Sangria Cube 1 cantaloupe and freeze 1 hour. Puree 3 cups of the frozen cantaloupe with 1 cup ginger ale, 2 slices peeled ginger and ½ cup each sugar and lime juice. Transfer to a punch bowl. Puree the remaining frozen cantaloupe with 3 cups ginger ale in batches; add to the bowl along with one 750-ml bottle white wine. Serve over ice.
35. Pineapple Margarita Simmer ½ cup each water and sugar until the sugar dissolves; let cool. Combine in a punch bowl with one 750-ml bottle white wine, 2 cups each tequila and pineapple juice, and ½ cup each lime juice and orange juice. Chill. Add 3 cups seltzer and some lime slices. Serve over ice.
36. Limoncello Mix one 750-ml bottle limoncello, 6 cups seltzer, 2 cups ginger ale and ½ cup lemon juice in a punch bowl. Add some lemon slices. Serve over ice.
37. Raspberry-Rum Lemonade Muddle the zest of 4 lemons (in wide strips) with 1 pint raspberries and ½ cup sugar. Transfer to a punch bowl and add 2 cups lemon juice, 1½ cups dark rum, 1 cup raspberries and some lemon slices. Add 2 cups sparkling wine. Serve over ice.
No.44
May 2014 l FOOD NETWORK MAGAZINE
50 Party Punches
38. Beer-Lemonade Freeze 1½ cups lemonade, one 12-ounce bottle beer and 2 sliced lemons in a ring mold. Mix three 12-ounce bottles beer, 4¼ cups lemonade and 1½ cups bourbon in a punch bowl. Add the ice ring.
39. Stout Float Scoop 2 pints softened vanilla ice cream into a ring mold and smooth the top; freeze. Whisk two 12-ounce bottles chocolate stout beer, one 14-ounce can sweetened condensed milk and ¾ cup sugar in a punch bowl. Add 6 cups cream soda and the ice cream ring.
40. Bourbon Slush Mix 1 quart milk, 1½ cups bourbon, 1 cup each confectioners’ sugar and cream, and 1 tablespoon vanilla in a baking dish. Freeze until slushy, 4 hours; transfer to a punch bowl. Dust with nutmeg.
41. Brandy-Peach Mix 5 cups water, 1 cup brandy, ¾ cup dark rum, ⅔ cup lemon juice, ½ cup peach-flavored vodka and 1½ cups sugar in a punch bowl. Serve over ice.
42. Spiked Sweet Tea Simmer 1½ cups each sugar and water until the sugar dissolves; let cool. Mix 8 cups chilled strong black tea, 1 cup each lemon juice and bourbon, and the syrup in a punch bowl. Add some lemon slices. Serve over ice.
43. Coconut Mix two 13.5-ounce cans unsweetened coconut milk and 1 cup each sugar and water; freeze in a ring mold. Mix 1 liter ginger ale, 4 cups each guava nectar, passion fruit nectar and orange juice, and 2 cups coconut rum in a punch bowl. Add the ice ring and some diced mangoes.
44. Spicy Passion Fruit Freeze 4 cups water and 1 sliced jalapeño in a ring mold. Mix 3½ cups each water and lemon-lime soda, 2 cups passion fruit puree, 1½ cups each sugar and tequila, and ¼ cup lime juice in a punch bowl. Add the ice ring.
45. Mai Tai Freeze 4 cups pineapple juice and 2 cups chopped pineapple in a ring mold. Mix 2 cups pineapple juice, 1½ cups each white and dark rum, and ¾ cup each lime juice, curaçao and amaretto in a punch bowl. Add the ice ring and some maraschino cherries.
46. Pineapple-Rum Freeze 4 cups chopped pineapple. Mix 1½ cups dark rum, 1 cup each orange juice and pineapple juice, ½ cup lemon juice and ⅓ cup each sugar and grenadine in a punch bowl. Add the frozen pineapple and some mint leaves.
47. Tangerine-Ginger Mix 6 cups tangerine juice, two 12-ounce bottles ginger beer and 1½ cups Cointreau (or other orange liqueur) in a punch bowl. Add some tangerine and lemon slices. Serve over ice.
48. Lychee Combine 3 cups lychee nectar, one 20-ounce can lychees (drained) and 2 cups each cranberry juice and vodka in a punch bowl. Serve over ice.
49. Blackberry-Lime Toss 6 cups blackberries with 1 cup sugar in a bowl; let sit 30 minutes. Puree half of the blackberry mixture with ½ cup lime juice and ½ teaspoon bitters. Transfer to a punch bowl along with 1 liter each ginger ale and seltzer, 1½ cups gin and the remaining blackberry mixture. Serve over ice.
50. Watermelon-Lime Cube 1 medium seedless watermelon; freeze half of the cubes. Puree the remaining cubed watermelon, then strain into a punch bowl. Add 2 cups vodka, 1¼ cups lime juice and ½ cup elderflower liqueur. Add the frozen watermelon cubes, some mint leaves and lime slices.
Authentically Mexican.
Remarkably easy.
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©2
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serving suggestion
may 2014 l FOOD NETWORK MAGAZINE 159
PIÑATA CAKEACTIVE: 1 hr l TOTAL: 2 hr 20 min
SERVES: 10 to 12
Cooking spray
2 16-to-18-ounce boxes
chocolate cake mix
(plus required ingredients)
7 wafer ice cream cones
2 16-ounce tubs vanilla
frosting
3 7-ounce bags shredded
sweetened coconut
Gel or neon food coloring (purple,
yellow, blue, orange and pink)
Black icing, for decorating
MexCAKE
Everyone will line up for a slice of this piñata!photoGraphs By Andrew Purcell
Don’t take a whack at this
guy: He’s dessert! To make the edible
donkey, we stacked chocolate loaves for
the body and attached ice cream cones
for the legs, ears and snout. Then
we covered the whole thing
with brightly colored coconut
to give it that classic shaggy
look. Turn the page for
the how-to.
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160 FOOD NETWORK MAGAZINE l may 2014
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Preheat the oven to 325 .̊ Coat two 9-by-5-inch loaf pans with cooking spray; line with parchment, leaving an overhang. Prepare the cake mixes as directed. Fill the pans about two-thirds of the way with batter (you’ ll have a little left over).
Trim the bottoms of the 2 remaining cones with a serrated knife to make pointed ears.
Remove the cake with legs from the freezer. Cover the cones with frosting and press purple coconut around them. Frost half of the body as shown and cover with yellow coconut.
Bake the cakes 45 minutes, then remove 1 cake from the oven and insert the top ½ inch of an ice cream cone 1½ inches from an end as shown. Continue baking both cakes 10 to 15 more minutes. Let cool, then lift out of the pans.
Cut the cake with the baked-in cone in half to form the head (you won’t need the other half). Set cut-side down. Use frosting to attach the “ears” to the top of the head; transfer to the freezer.
Invert the cake so it stands on the cone legs. Frost the rest of the body and cover with blue coconut on the sides and orange coconut on the top, leaving a square bare as shown. Return to the freezer.
Use a serrated knife to trim the domed top of the cake without the cone; set trimmed-side down on a work surface. Use frosting to attach 4 ice cream cones to the 4 corners for legs. Transfer to the freezer.
Divide the coconut among 5 zip-top bags. Add a few drops of food coloring to each bag, then shake and massage to mix. Add more food coloring as needed until the colors are bright.
Frost the head, ears and snout; cover with stripes of purple, blue, pink and yellow coconut. Place on top of the body as shown. Use the remaining white frosting and the black icing to make eyes and nostrils.
How ToMake the Piñata Cake
PURE NATURAL1 0 0 P E R C E N T
U N L I K E O T H E R S N O T H I N G E L S E A D D E D
1 0 0 P E R C E N T
May 2014 l FOOD NETWORK MAGAZINE 163
On the RoadTry a new kind of taco shell.
Then, find the tastiest taco in every state.
Brooklyn
Out of Its ShellWhile searching for the best taco in
every state (page 164), we noticed
an odd trend: Taco joints across the
country, including Taco Bell, are
replacing normal taco shells with,
of all things, waffles. We found waffles
stuffed with chicken, avocado and
salsa in Brooklyn (waffleandwolf.com),
Belgian waffle tacos in Santa Monica
(bruswiffle.com) and chicken-stuffed
pizzelle (call them crunchy waffles) in
Park City, UT (The Farm, canyonsresort
.com). Taco Bell’s contribution: a
sausage-and-egg waffle taco on the
breakfast menu.
This savory waffle from Brooklyn is
made with cornbread and jalapeño.
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PHOTOGRaPH By RALPH SMITH
Visit some of these taco spots on Cooking Channel’s Taco Trip, hosted
by Aarón Sánchez, 8 p.m. Sunday,
April 27.
164 FOOD NETWORK MAGAZINE l may 2014
Spicy BBQ Pork Taco at Agave Grill in Hartford, CT
On the Road
fifty
During our search for America’s tastiest tacos, we discovered that chefs
will stuff anything into a tortilla: mac and cheese, hearts of palm, octopus. Our taco team tried
hundreds of them to come up with this list of the best taco in every state (and D.C., too!). Wherever
you are, these picks are worth the trip.
tacos
50states
Turn to find a
taco near you!
▲
may 2014 l FOOD NETWORK MAGAZINE 165
AlAbAmA Grilled Catfish Taco
Kowaliga Restaurant, Alexander City
This classic Southern taco is the
best reason to visit Kowaliga.
Another: Hank Williams penned
“Kaw-Liga” about a wooden
Indian that once held court here.
$5; 295 Kowaliga Marina Rd.;
kowaligarestaurant.com
CAlifoRniA Short Rib Taco
Kogi bbQ, los Angeles
Mention “Korean tacos” in
Los Angeles and locals will
lead you here: Chef Roy Choi’s
caramelized short rib taco
topped with chili-soy slaw
started a citywide Korean taco
trend in 2008. $2.29; multiple
locations; kogibbq.com
floRidA fried Chicken Taco
Huahua’s Taqueria, miami beach
Even past midnight, crowds form at
this hot spot for the fried chicken taco
with jalapeño cornbread croutons.
$3.99; 1211 Lincoln Rd.;
huahuastaco.com
ConneCTiCuT Spicy bbQ Pork Taco
Agave Grill, Hartford
You can order these blue corn
tortillas with all sorts of fillings,
but barbecue pork is the most
loved. Fans say the tacos are as
close to Mexican street food as
you can find in Connecticut.
$11 for two; 100 Allyn St.;
agavect.com
AlASKA Copper River Salmon Taco
baja Taco, Cordova
The salmon here is as fresh
as you can get—it’s caught
nearby and served on a tortilla
smothered with salsa, chipotle
mayo and shredded cabbage.
$5.25; 1 Harbor Loop Rd.;
bajatacoak.com
ColoRAdo Pork belly Taco
Pinche Tacos, denver
Visitors drive from several
towns away to dig into this pork
belly taco: a thick slice braised
in orange juice and vinegar,
served with candied garlic and
a side of dipping jus.
$3.50; two locations;
tacostequilawhiskey.com
delAwARe Tacos de Pescadoel dorado Restaurant,
Rehoboth beach
Mahi mahi is called dorado in
Spanish, and that’s the filling of
the most popular taco here: The
fish is beer-battered and topped
with a mayo sauce and cabbage.
$3.75; 18766 John J. Williams
Hwy.; eldoradorehoboth.com
ARizonA Carne Asada Taco
el Güero Canelo, Tucson
Hot dogs are the specialty of the
house here, but the carne asada
tacos are the reason lunch lines
wrap around the restaurant. You
get to top them yourself with
veggies, avocado crema and
three kinds of salsa. $2; multiple
locations; elguerocanelo.com
ARKAnSAS Chorizo Taco
local lime, little Rock
These little winners are proof
that a tiny taco can be big on
flavor. They’re packed with a mix
of chorizo, caramelized pineapple
and jack cheese—and each one
is gone in two bites. $10.50 for
three; 17815 Chenal Pkwy.;
locallimetaco.com
166 FOOD NETWORK MAGAZINE l may 2014
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georgia Mac Daddy Taco
Bad Dog Taqueria, atlanta
Get here early! Chefs make only
about 75 of these off-the-menu
tacos daily. They’re strange but
great: tomato-corn tortillas stuffed
with four-cheese pasta. $9; 1579
N. Decatur Rd.; baddogtaco.com
hawaii Spicy ahi Tempura
Shrimp TacoSurf N Turf Tacos, honolulu
You wouldn’t think to put sushi
fillings inside a taco, but it’s a
smart move: Tempura shrimp
and spicy tuna are even better
topped with pico de gallo in a
corn shell. $5; two locations;
surfnturftacos.com
iDaho Corned Beef Taco
Crooked Fence Barrelhouse, garden City
This unusual taco is a hit with
Idaho’s Irish population. Chefs
serve traditional corned beef
in a not-so-traditional way:
beer-braised, on a corn tortilla.
$9 for two; 5181 Glenwood St.;
cfbarrelhouse.com
illiNoiS Birria
Birrieria Zaragoza, Chicago
The menu proves just how
much regulars love birria, slow-
roasted, mole-marinated goat:
It’s one of the few things sold
here. Place an order and you’ll
get a side of tortillas to build
your own tacos. $10.50; 4852
S. Pulaski Rd.; 773-523-3700
iNDiaNa Skirt Steak Tacola Chinita Poblana,
indianapolis
All of the dishes at this fusion
taqueria are Asian-inspired, and
this one is the tastiest: curry-
and-citrus skirt steak topped
with avocado crema and fresh
herbs. $3; 927 E. Westfield
Blvd.; lachinitapoblana.com
may 2014 l FOOD NETWORK MAGAZINE 167
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On the Road
iowa original Flour TacoTasty Tacos, Statewide
The Tasty Tacos chain has
been around for 53 years, and
this deep-fried beef taco—
created by the owner’s
grandmother—has been
a Hawkeye State favorite
for decades.
$2.95; tastytacos.com
maine Puerto nuevo Langosta Taco
Zapoteca Restaurante y Tequileria, Portland
Lobster gets extra-special
treatment here: It’s steamed in
beer, sautéed in duck fat and
served in its shell next to corn
tortillas. $12; 505 Fore St.;
zapotecarestaurant.com
minneSoTa Squash and Shiitake
mushroom Tacoworld Street Kitchen,
minneapolis
Even meat lovers have ordered
seconds of this hearty veggie
taco with pepita salsa. It’s the
brainchild of a former Iron Chef
contestant. $6 for two; 2743
Lyndale Ave. S.; eatwsk.com
KanSaS Buena Terra Taco
Taco Republic, Kansas City
You won’t have trouble finding
Taco Republic—it’s in a former
gas station. The popular
veggie taco is an Argentinian
specialty: fried hearts of palm
with a mayo-ketchup sauce and
avocado. $2.95; 500 County
Line Rd.; eattacorepublic.com
maRyLand Tilapia Taco
Tortilleria Sinaloa, Baltimore
This spot is known for its
homemade tortillas—the staff
cranks out thousands daily.
Regulars love them even more
when they’re stuffed with
Old Bay–seasoned tilapia.
$5; 1716 Eastern Ave.;
tortilleria-sinaloa.com
miSSiSSiPPi Carne el Cerdo Taco
Babalu Tacos & Tapas, Jackson
Locals named the menu here
“Most Innovative” in the weekly
paper. A case in point: this pork
belly taco with citrus-chipotle
barbecue sauce and peanut
slaw. $8.50 for three; 622
Duling Ave.; babalums.com
KenTuCKy Soft Shell Crab Taco
Holy molé taco truck, Louisville
These aren’t your everyday
seafood tacos: Fried soft shell
crab and kimchi are served in
two steamed corn tortillas and
drizzled with chipotle mayo.
$5; Twitter for location:
@HolyMoleTruck
maSSaCHuSeTTS Short Rib Ropa Vieja “double Stack” Taco
The Painted Burro, Somerville
You don’t have to pick a side
in the hard-versus-soft tortilla
debate: This short rib taco,
stuffed with three cheeses and
roasted poblano, has both.
$8; 219 Elm St.;
thepaintedburro.com
miSSouRi Tacos de ostiones
Port Fonda, Kansas City
When chef Patrick Ryan tried
to get rid of his oyster tempura
taco with jalapeño crema,
regulars petitioned for its
return. But you can only get it
from March to September.
$7 for two; 4141 Pennsylvania
Ave.; portfondakc.com
LouiSiana Bánh mì Taco
Pho Bistreaux, new orleans
This NOLA restaurant is known
for its quirky multi-culti mash-
ups. The banh mi taco has all
the fixings of a Vietnamese
sandwich, but in a lighter
(equally tasty) package. $5.50
for two; 1200 S. Carrollton
Ave.; phobistreaux.biz
miCHigan Pollo Rostisado Taco
dos Hermanos market, ypsilanti
The rotisserie chicken taco is
a perennial bestseller at this
authentic Mexican market, but
you’ll need to plan your visit:
It’s available only on weekends.
$1.60; 412 W. Michigan Ave.;
734-487-8839
monTana elk Chorizo Taco
Pescado Blanco, whitefish
Chefs here call their food
“ Mountain Mexican, ” and
this taco is a good example:
crema-drizzled elk chorizo
with arugula, mushrooms
and caramelized onions.
$12.50 for two; 235 First St.;
pescadoblanco.com
168 FOOD NETWORK MAGAZINE l may 2014
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On the Road
nebraska al Pastor Taco
La Choza restaurant, Omaha
Many traditional pork tacos
are topped with pineapple, but
the fruit gets extra play at this
Salvadoran joint: The pork is
marinated in pineapple pieces,
then put on the rotisserie to
caramelize the juices. $1.75;
5133 S. 25th St.; 402-733-9554
nevada silencio Taco
China Poblano, Las vegas
Renowned Spanish chef
José Andrés has created an
unusual, irresistible combo:
lychee and duck tongue in
a corn tortilla. $5.50; The
Cosmopolitan of Las Vegas;
3708 S. Las Vegas Blvd.;
cosmopolitanlasvegas.com
new hamPshire Taco de Carne asada
mixteca Taqueria y Cantina, durham
This garlic-and-chili-
marinated tri-tip taco gets
an extra-special topping:
wild mushrooms foraged from
the woods nearby.
$9 for three; 10 Jenkins Ct.;
mixtecataqueria.com
new jersey barbacoa de Costilla TacoThe Taco Truck,
multiple locations
This taco quickly went from a
special to a menu staple: Locals
love the extra-tender short rib
braised in a garlic-chile sauce
and served in two corn tortillas.
$5 for two; thetacotruck.com
new mexiCO navajo Taco
earl’s Family restaurant, Gallup
Navajo fry bread is a statewide
favorite, and it tastes even
better in taco form. Here,
the puffed disks are piled
with classic toppings:
ground beef, beans and
cheese. $13; 1400
E. Historic Hwy. 66;
505-863-4201
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new york Al Pastor Taco
Tacos el Bronco, Brooklyn
Brooklyn’s Sunset Park is full of
great Mexican food, but locals
gravitate here for flawless
pork tacos served with roasted
onion bulbs. The recipe comes
from the owner’s brother in
Mexico. $1.50; 4324 4th Ave.;
tacoselbronco.com
oklAhomA Puffy Taco
elote Cafe & Catering, Tulsa
This puffy tortilla gets only a
quick dip in the fryer, so it’s crisp
on the outside and softer on
the inside—perfect for holding
a hearty mix of beef or chicken,
sweet potatoes and caramelized
onions. $8.79 for two; 514
S. Boston Ave.; elotetulsa.com
souTh CArolinA The warpig Taco
Cha Cha’s mexican Grill, Charleston
Pork lovers, rejoice! This flour
tortilla comes with pig meat in
three great forms: pork belly,
braised pork and crumbled
bacon—plus a scoop of black
beans. $3.75; 1409 Folly Rd.;
chachasmexicangrill.com
norTh CArolinA Pato Carnitas Taco
Cantina 1511, Charlotte
A three-step process makes the
duck filling in this taco super
tender: The meat is cured,
slow-cooked and then lightly
grilled. It’s drizzled with a tangy
avocado-tomatillo sauce.
$4.25; two locations;
cantina15eleven.com
oreGon Pulpo Taco
uno mas Taquiza, Portland
Ask staffers to name a favorite
dish and most of them will say
this chile-and-lime-seasoned
octopus taco. It’s a specialty
of the chef’s seaside
hometown of Acapulco.
$3.75; 2337 N.E. Glisan St.;
unomastaquiza.com
souTh dAkoTA indian Taco
Cheyenne Crossing store, lead
For more than 30 years,
regulars have had trouble
finishing this loaded fry-bread
taco by themselves. Luckily, it
comes in a smaller “snack size.”
$7–$11; 21417 US Hwy. 14A;
605-584-3510
norTh dAkoTA Panko walleye Tacos
mezzaluna, Fargo
Fans of this fish taco know it’s
what’s on top that counts:
a deliciously sweet-and-spicy
chili aïoli. The fresh flour
tortillas, made by hand at a
nearby market, are a bonus.
$10 for two; 309 Roberts St.;
dinemezzaluna.com
PennsylvAniA Pork Taco
smoke Barbeque Taqueria, homestead
This spot southeast of
Pittsburgh makes only 10 types
of tacos, and they’re all amazing.
The best one: smoked pork with
apricot-habanero sauce and
caramelized onions. $4.75; 225
E. 8th Ave.; 412-205-3039
Tennessee Fried Avocado Taco
mas Tacos Por Favor, nashville
This joint took its popular
fried fish taco and made it
vegetarian-friendly—with fried
avocado in place of fish, topped
with cabbage, red onion and
a spiced yogurt sauce. $3;
732 Mcferrin Ave.;
eatmastacos.com
ohio Turducken Taco
The Coop food truck, Columbus
This sounds like a Turkey
Day special, but lucky for us,
the taco—turkey, duck and
chicken meat stewed in a
guajillo sauce and served with
pickled red cabbage—is sold
spring through fall. $7 for two;
coopontherun.com
rhode islAnd miso Glazed Tofu Taco
Fugo food truck, Providence
The owners of this food truck
are Dominican and Laotian, and
their beloved taco was inspired
by both backgrounds: perfectly
crisp fried tofu and slaw in a
corn shell. $6 for two; Twitter
for location: @FugoFoodTruck
TexAs soCo Taco
Good 2 Go Taco, dallas
The name of this taco stands
for Southern comfort, and is it
ever! The oversize breakfast
taco is stuffed with sausage,
egg, biscuit crumbles and
a peppery white gravy.
$3.50; 1146 Peavy Rd.;
good2gotaco.com
170 FOOD NETWORK MAGAZINE l may 2014
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On the Road
We love our crab, but there’s even more to please your palate in Maryland. Hungry for haute cuisine? Famished for some family-inspired fare? Searching for out-of-the ordinary food truck flavors? Looking for locally sourced farm (or dock!)-to-table offerings? Maryland’s deliciously diverse culinary scene can make your food dreams come true. Get ready to tempt your taste buds today and start planning at visitmaryland.org.
VISITMARYLAND.ORG | 800-543-9307
Martin O’Malley, Governor
ADVERTISEMENTvisitmaryland.org | 800-543-9307
•RestaurantWeekJune2-14!
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•CulinaryTours&More!
CelebrateHarford County
MONTH OF JUNE
Formoretastyreasonstoloveharfordcounty
David R. Craig, Harford County Executve
www.harfordmd.com
virginia Suadero Taco
Fuego Cocina y Tequileria, arlington
The recipe for this slow-cooked
brisket taco, topped with
jalapeño and onions, comes
straight from Mexico. The chef’s
sister serves it at her Mexico
City taqueria. $7 for two; 2800
Clarendon Blvd.; fuegova.com
wiSConSin Tacos de Tio isreaelCempazuchi, Milwaukee
Fried fish is a favorite dish in
Milwaukee, and here it gets a
Latin twist: It’s breaded in
blue cornmeal and served
in a corn tortilla with lime slaw
and chipotle mayo. $11 for
three; 1205 E. Brady St.;
cempazuchi.com
waShingTon Taco adobada
Tacos Chukis, Seattle
The owner recently expanded
his space, but it’s still packed
with customers clamoring for
this favorite: rotisserie pork
topped with pineapple, onions,
cilantro and guacamole.
$1.90; 219 Broadway E.;
206-328-4447
wyoMing Beef Tongue Tacos
rendezvous Bistro, Jackson hole
The chef took a trip to Baja and
came back with the idea for this
winner: tongue covered in onion,
cabbage, watermelon radish
and pickled jalapeño on a tortilla.
$9 for two; 380 S. Broadway;
rendezvousbistro.net
waShingTon, d.C. Carnitas con Salsa
de Tomatillo Tacooyamel Cocina Mexicana
Oyamel’s team went south of
the border for inspiration and
came back with the key to tasty
pork tacos: a 24-hour lime-
and–orange juice marinade.
$4; 401 7th St. N.W.;
oyamel.com
verMonT Sweet Potato Taco
The Mad Taco, three locations
You can watch chefs in the
open kitchen smoke jalapeños
and onions for this sweet
potato–and–black bean
taco. They also make more
than a dozen hot sauces for
the top. $8 for two;
themadtaco.com
weST virginia Trout Taco
Black Sheep Burrito & Brews, two locations
It’s not hard to find a
trout taco in West Virginia—
it’s the state fish—but here
the trout is smoked and
topped with a bourbon-
bacon marmalade. $4.25;
blacksheepwv.com
uTah grilled Pears and
roasted Beets TacoTaqueria 27, two locations
Chef Todd Gardiner put a
new spin on veggie tacos
with this combo. It’s
like a super-delicious
salad (beets, pears
and gorgonzola)
on a tortilla.
$6 for two;
taqueria27.com
Taco scouts:Allison Arthur, Dishing Magazine, WY; Bob Batz, Jr., Pittsburgh Post-Gazette; Mary Bilyeu, The Toledo Blade; Rachel Leah Blumenthal, Eater, Boston; Tim Carman, The Washington Post; David Cathey, The Oklahoman; Martha Cheng, HI; Ann Christenson, Milwaukee Magazine; Kate Conlow, IA; Rita Connelly, AZ; Carly Cooper, Atlanta Magazine; MaryEllen Fillo, Hartford Courant; Stefanie Gans, Northern Virginia Magazine; Peter Genovese, The Star Ledger, NJ; Sarah Gish, Kansas City Star, MO; Meredith Goad, Portland Press Herald, ME; Scott Gold, LA; Miriah Hamrick, WV Living Magazine; Sarah Baker Hansen, Omaha World Herald;
Eric E. Harrison, Arkansas Democrat-Gazette; Meg Heckman, NH; Rachel Hergett, The Bozeman Daily Chronicle, MT; Anne Hillerman, NM; John-Bryan Hopkins, AL; Katie Hunhoff, South Dakota Magazine; Jessica Karley, Everyday Gourmet, ND; James Patrick Kelly, ID; Alex Kiesig, ID; Rochelle Koff, The Miami Herald; Carol Kugler, The Herald-Times, IN; Shannon Kuhn, AK; Susan Laughlin, New Hampshire Magazine; Margaret Littman, TN; Mary Brown Malouf, Salt Lake Magazine; Ivy Manning, OR; Nicole Marshall Middleton, Tulsa World; Dana McMahan, Louisville, KY; Michele Meek, RI; Robert Moss, SC; Mark Nardone, DE; Sarah Nowicki, Charlotte Magazine, NC;
Melissa Pasanen, VT;
Kat Robinson, AR; Kathryn
Robinson, Seattle Met;
Jeff Ruby, Chicago
Magazine; Matthew
Schniper, Colorado
Springs Independent;
Jonathan Scott, The
Oxford Eagle, MS; Elina
Shatkin, Los Angeles
Magazine; Carol Shih,
D Magazine, Dallas; Kristin
Fuhrmann Simmons, ME;
Claire Stanford, Eater
Minneapolis; Carole
Sugarman, Bethesda
Magazine, MD; Mike Sula,
The Chicago Reader; Joy
Summers, MN; Patricia
Talorico, The News Journal,
DE; Brittany Werges,
303 Magazine, CO;
Bethia Woolf, Columbus
Food Adventures, OH;
Jonathan L. Wright, Reno
Gazette-Journal, NV
172 FOOD NETWORK MAGAZINE l may 2014
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On the Road
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Contest
Name This Dish!
174 FOOD NETWORK MAGAZINE l May 2014
Dream up a clever name for this colorful cheese ball and you could win big.
How to enter:
Read the recipe and come up with a creative name for this cheese ball.
Go to foodnetwork.com/namethisdish and enter your best name between April 15 and May 6, 2014. 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 April 15, 2014, and ends 11:59 p.m. ET May 6, 2014. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of majority in their state of residence at time of entry. Legal residents of Canada (excluding Quebec) who have reached the aforementioned age in their province of residence at time of entry are also eligible to enter. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.
Hoggin’ the Brittle
Jill GilberPhiladelphia
Piggy Bark
Kim Kimble Galax, VA
Pigs Gone Nuts
Melanie Hay Oreland, PA
Recent Winner: This BriTTle Piggy
What do you think?
Deanna Crull Spokane
RuNNeRs -uP
Bacon candy
????????????????ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 8
2 8-ounce logs goat cheese
1 peeled cooked beet (jarred, canned
or vacuum-packed)
2 tablespoons horseradish, drained
Kosh er salt and freshly ground pepper
¾ cup chopped mixed fresh herbs
(such as dill, parsley, chives
and/or tarragon)
1 small clove garlic, chopped
1. Combine 1 goat cheese log, the beet and horseradish in a food processor
and puree until smooth. Transfer to a bowl and season with salt and pepper;
cover and refrigerate.
2. Wipe out the food processor and add the remaining goat cheese log,
the herbs and garlic; puree until smooth. Transfer to a bowl and season with
salt and pepper; cover and refrigerate.
3. Wipe out the food processor again and add the cheddar, pimientos,
cream cheese, mayonnaise, scallion and hot sauce; puree until smooth.
4. Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the
beet-cheese mixture in the bottom of the bowl; press gently with plastic wrap
to smooth it into an even layer. Spread the herbed cheese mixture on top,
then the pimiento cheese mixture, pressing each layer with plastic wrap
until smooth and even. Cover with plastic wrap and refrigerate until firm,
at least 1 hour. Uncover and invert onto a platter; discard the plastic wrap.
Serve with crackers.
1½ cups grated sharp yellow
cheddar cheese (about
6 ounces)
¼ cup chopped pimientos
¼ cup cream cheese (about
2 ounces)
2 tablespoons mayonnaise
1 scallion, chopped
2 to 3 dashes hot sauce
Crackers, for serving
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Cool off in
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Ice pop!
summer food face-offs! Pick a winner in...
kennebunkport,Me
key west,fl
newport beach,ca
new orleans,la
a foodlover'sguide to
orlando
treats!coolamerica’s best ice pops
cooking-school vacations
great
Virginia Beach, VA
A day on the Virginia Beach waves is sure to work up your
appetite. So here are a few Virginia coastal must-trys
you’re sure to love.
Virginia Beach Rockfsh Tacos Broiled Virginia Striped Bass, slaw, and salsa fresca served on a homemade tortilla.
Virginia’son deck.
Get a second helping of coastal love at Virginia.org/culinary
Chesapeake Bay Blue Crab Pizza Garden fresh herbs and tomatoes paired with a six-cheese blend topped with fresh-caught Virginia Blue Crab on a wood stone oven-baked flatbread.
Virginia Oysters ‘Rock’ Locally farmed Lynnhaven
River Oysters, spinach, Asiago cheese, Virginia bacon, fennel, hollandaise & smoked paprika.
2 FOOD NETWORK MAGAZINE: TRAvEl l may 2014
Leader of the PackRestaurant: Impossible host Robert Irvine is on the road
more than 300 days a year. Who better to give travel tips?
Travel NewsTravel News
MovabLe feasts Some hotels are sending
departing guests to the airport with the ultimate carry-on: TSA-friendly
meals. Hotel Bel-Air in Los Angeles (dorchester collection.com), Eventi in
New York City (eventihotel.com) and the Four Seasons Hotel Seattle ( fourseasons.com) are
packing up sandwiches, salads and snacks for air travel, with gels and liquids (like jam and
salad dressing) in containers of 3 ounces or less so they pass the security check.
19%Phone or gadget
18%Garbage
44%Spare change
Most of us are using the cup holders in our cars—but not for cups. here’s the breakdown:
If you’re among the 10 million people heading to Las Vegas this summer (despite the heat, it’s one of America’s top summer-travel destinations ), look for Guy Fieri’s new
restaurant at The Quad Resort & Casino: It’s right on the Strip by Carnaval Court, and it has a big 185-seat patio—
perfect for people watching.
Guy's Big Bet
Invest In a
quaLIty suItcase
“I carry 70 to
80 pounds of luggage
everywhere I go,
so it’s important to
have a good bag.
I like the four-wheel
Samsonite bags that
can be rolled upright.
I stack a smaller
bag on top to free up
my other hand.”
take a scarf
“I always wear a scarf
because I like to be
warm on planes. I bring
my own layers—you
never know where
those in-flight blankets
have been!”
Make
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my stuff if I’m
staying at least
two nights.”
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Lobster Cobb Salad to go from Hotel Bel-Air
may 2014 l FOOD NETWORK MAGAZINE: TRAvEl 3
The trendiest way to spend your summer vacation: culinary boot camp. Here are a few crash courses.
summer school
BAKING
BOOT CAMP
curriculumschoolspecialtytoughest
taskbonus
Chef Walters Cooking SchoolProvidence
July 7–12
chefwalterscooking
school.com
Cooking beef,
chicken and seafood
every which way:
broiled, roasted,
steamed, braised
and more
Creating desserts of
every kind, including
tarts, mousses and
baked Alaska
Skinning
and
filleting
fish
Perfecting
puff
pastry
Class is held
on a 150-acre
resort with
tennis courts, a
golf course, spa
and pool.
One whole day
is devoted to
chocolate.
$450
for three
days
$599 for five
days
cost
HORS D’OEUVRE
BOOT CAMP
The Culinary Institute of AmericaSt. Helena, CA
May 19–20
enthusiasts.ciachef.edu
Prepping and
plating the perfect
single bite
Making
Chinese
dumplings
from
scratch
You get to keep
your chef’s jacket
and pants.
$895 for two
days
The North Carolina Barbecue SocietyClemmons, NC
May 16–17;
Sugar Mountain, NC
July 18–19
ncbbqsociety.com
Smoking a whole hog
and making Carolina-
style sauces
Mastering
vinegar-
based and
Lexington-
style
sauces
You’ll be a
North Carolina
Barbecue Society
Certified BBQ
Judge by the end
of the program.
$449 for two
days
BARBECUE
BOOT CAMP
CULINARY
BOOT CAMP
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Biltmore Culinary AcademyCoral Gables, FL
Monthly; check
website for dates.
biltmorehotel.com
SOUTHWEST
BOOT CAMP
Santa Fe School of CookingSanta Fe, NM
August 25–27
santafeschoolof
cooking.com
Making traditional
Southwestern fare,
like tamales and
chile rellenos
Cooking
a mole
sauce that
has more
than 15
ingredients
A restaurant
dinner for
you and your
classmates,
prepared by a
local chef
$1,250 for three
days
INTERNATIONAL
BOOT CAMP
The Chopping BlockChicago
May 12–16
thechoppingblock.net
Learning about
basic Thai, Spanish,
Mexican and Indian
dishes
Cleaning
a cactus
You’ll sample
wines that
pair with each
country’s flavors
and ingredients.
$1,400 for four
days
And in-between,
The brilliant, yellow sun.
The shimmering, turquoise waters.
friendly locals in exquisite shades of pink.
© 2014 Islands Of The Bahamas
#ItsBetterInTheBahamas
6 FOOD NETWORK MAGAZINE: TRAvEl l may 2014
All of this picnic gear folds up for easy traveling.
This soft-sided Folding
Cooler holds 36 cans of
soda, plus ice—and the lid
doubles as a cup holder.
$56, Kelty; llbean.com
These grilling tools have
sturdy rosewood handles
and fold in half. $36 each, Man Law; kohls.com
A drawer in this
cheese board
pulls out to reveal
three cheese
knives. $100, Dubost Laguiole; surlatable.com
Store salads and
snacks in these
collapsible bowls—
then flatten them
for storage. $20 for a set of three;
aladdin-pmi.com
Unfold the legs on the
Beer Garden Table and Benches
and you have seating for six guests
just about anywhere. $230/table, $140/each bench; worldmarket.com
This 5-by-6-foot
Gingham Picnic
Blanket zips
up into a tote.
$20, Threshold; target.com
The portable NXT
Lite Standup is small,
but it can do some
serious grilling: up to
nine burgers at once.
$160; coleman.com Bl
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Baked grits
Highlands Bar and Grill, Birmingham
Banana pudding
Sisters’, TroyBroiled seafood platter
T e Bright Star, BessemerBlack Forest torte
Klingler’s, BirminghamBouillabaisse
Hot and Hot Fish Club, Birmingham
Fried chicken
Martin’s, MontgomeryFried f sh and cole slaw
Ezell’s, LavacaHot Bama Brown sandwich
Baumhower’s, TuscaloosaFried green tomatoes
Irondale Cafe, IrondaleCrab cakes
Fox Valley Restaurant, Maylene
Peach pies
Peach Park, Clanton
Ribs and white bread
Dreamland, TuscaloosaSea bass in banana leaves
Cosmo’s Restaurant and Bar, Orange Beach
Muf aletta Panino
Panini Pete’s, FairhopeNeapolitan pizza
Bettola, BirminghamOysters fried, stewed
and nude
Wintzell’s, Mobile
Shrimp and grits
Classic on Noble, Anniston
The best way to experience Alabama?
trip to Alabama can be a culinary celebration of all things epicurean. From gourmet to the catch of the day,
festivals to farmers markets, your journey intersects with Alabama’s thriving culinary scene, one dish at a time.
So come dine with our award-winning chefs, check out our must-not-miss food events and dig into the “100 dishes
to eat in Alabama before you die.” With so much to do, see and eat, every experience will be just as exciting as the
next. Get started on your delicious adventure today.
To learn more, visit ilovealabamafood.com
or download the 100 Dishes app today.
A
Cheeseburger in Paradise
LuLu’s, Gulf Shores
Barbecue chicken
with white sauce
Big Bob Gibson Bar-B-Q, Decatur
Peanut butter and jelly
in phyllo
Cotton Row, Huntsville
2. Mills 50/Little VietnamOrlando is home to one of Florida’s largest Vietnamese populations, and you’ll find the best banh mi sandwiches and other Vietnamese specialties in the Mills 50 district ( also called Little Vietnam ). Check out the Asian markets and shops before you leave. mills50.org
1. Lu Lu’s Ice Cream ShopCold treats are essential for surviving Florida summers, and locals love cooling off at Lu Lu’s. The shop, a small yellow cottage with a white picket fence, serves fun flavors made with local ingredients. 1111 South Orlando Ave., 1 p.m. to 8 p.m.; facebook.com/LuLusIceCreamShop
4. Tasty Tuesdays in the Milk DistrictFood trucks are a big deal in Orlando, and you can hit a bunch at once during Tasty Tuesdays, a weekly gathering of trucks in downtown’s Milk District. Depending on the week, you might find empanadas, sushi or Korean barbecue. 2424–2432 East Robinson St., 6:30 p.m. to 10 p.m.
3. Orlando BrewingThis brewery, the state’s only certified organic producer, makes about 20 kinds of beer, from pale ale to dark stout, and you can sample them all on-site. Kids are welcome, and the taproom has darts and board games. 1301 Atlanta Ave.; orlandobrewing.com
5. East End Market Part food hall, part event space and part farmers’ market, East End Market opened last fall in Orlando’s Audubon Park neighborhood. Inside, you can pick up gifts for friends back home (like coffee from local roaster Lineage) or grab lunch for a picnic in the courtyard. 3201 Corrine Dr.; eastendmkt.com
6. Winter Park Farmers’ MarketThe charming city of Winter Park, about 15 minutes north of Orlando, has a bustling farmers’ market every Saturday at a former train depot. You’ll find lots to eat, including freshly made Mountain Kettle Korn & Katering’s salty-sweet kettle corn. 200 West New England Ave.; 7 a.m. to 1 p.m.
Almost 60 million people visit Orlando every year, but few venture beyond the theme parks. Here are six fun places to eat and drink:
8 FOOD NETWORK MAGAZINE: TRAvEl l may 2014
illu
st
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tio
n:
er
ic h
an
so
n.
E X P L O R E I T A N D O T H E R D E L I G H T S
AT TRAVELTEX.COM/FOOD
It’s like a
© 2014 Of ce of the Governor, Economic Development and Tourism.
MAY INDUCE EUPHORIA
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WATERCOLOR INN & RESORT
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877-497-4341
key lime pie
key west
lobster rolls
Kenn
ebunkport, M
E
balboa bars
n
ewpor
t beach, ca
snowballs
new orleans
Summer ShowdownThese popular vacation destinations are home to some serious food fights. If you visit, taste both sides and help settle the score:
vs
kennebu
nkport, me
One of the first things you see when you get to this
popular summer spot is a line of people outside
The Clam Shack in Kennebunk. They’re waiting for
lobster rolls, and here, that means tail, claw and
knuckle meat on a buttered, grilled round roll with
mayo or melted butter—or both. Across the river
in Kennebunkport, Alisson’s Restaurant serves a
different, and some say superior, roll: claw and knuckle
meat mixed with mayonnaise on a lightly toasted,
buttered, extra-long hot dog bun.
Showdown: Lobster Rolls
The Clam Shack2 Western Ave., Kennebunk; theclamshack.net
The Clam Shack
is a two-time
winner at the
Lobster Roll Rumble,
a national lobster roll
competition.
Alisson’s
Restaurant
uses only
claw and
knuckle meat
because “it’s
like the filet of
a cow,” says
the general
manager.
Alisson’s
Restaurant11 Dock Sq.,
Kennebunkport;
alissons.com
12 FOOD NETWORK MAGAZINE: TRAvEl l may 2014
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may 2014 l FOOD NETWORK MAGAZINE: TRAvEl 13
vs
Key west
This island town off the tip of southern Florida is one
big beachy playground, but things get serious when
locals talk about Key lime pie. Kermit Carpenter of
Kermit’s Key West Key Lime Shoppe has become famous
nationwide for his version: a tart custard inside a graham
cracker crust. Carpenter tops his pie with whipped cream—
and that’s where things get controversial: Just down the
street is Blue Heaven, where owner Richard Hatch sells his
version topped with towering meringue.
Showdown: Key Lime Pie
Kermit’s Key West
Key Lime Shoppe2 locations; keylimeshop.com
Blue Heaven729 Thomas St.; blueheavenkw.com
Kermit’s sells all kinds
of Key lime–themed
products, including
jelly, shower gel and
citrus salsa.
The meringue
on top of Blue
Heaven’s pie is
six inches tall!
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14 FOOD NETWORK MAGAZINE: TRAvEl l may 2014
vs
Hansen’s Sno-Bliz4801 Tchoupitoulas St.; snobliz.com
Plum Street Snoballs1300 Burdette St.; plumstreetsnoball.com
New Orleans
If you’re heading to New Orleans, you probably have a
long list of must-try foods—and we’re guessing that
“snowballs” aren’t on it. They should be: The cups of shaved
ice, flavored with syrups, have been a local fixture since
1934, when Ernest Hansen invented a shaved ice machine.
Hansen’s Sno-Bliz is still going strong on Tchoupitoulas
Street with a hard-core fan base, but just a few miles away
is Plum Street Snoballs, which opened in 1945 in the
back of a furniture store and has for years claimed to make
a superior, extra-smooth shaved ice.
Cream of Nectar
syrup (a bright pink
vanilla-flavored
concoction with
hints of almond)
is Hansen’s
most popular.
Plum Street’s signature
flavor is Orchid Cream
Vanilla, which tastes like
French vanilla.
Showdown: Snowballs
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may 2014 l FOOD NETWORK MAGAZINE: TRAvEl 15
vs
newport beach, CA
Newport Beach, an hour’s drive south of downtown Los Angeles, is best known for two things: its beaches (as seen on shows like The O.C. and Arrested Development) and a dessert called the Balboa bar (or “Bal bar” ). The bar, born in the 1940s and named after a part of town called Balboa Island, is pretty simple: a block of vanilla ice cream on a stick, dipped in chocolate and rolled in toppings. Sugar ‘N Spice, which opened in 1945, claims to sell the original bar, but the folks at nearby Dad’s Donuts insist theirs came first.
Showdown: Balboa Bars
Dad’s donuts318 Marine Ave.; 949-673-8686
The folks at
Sugar ÕN Spice
say they serve
the original
Balboa bar (and
the original frozen
banana, too!).
ÒAll the locals know which
is the original,Ó says a
longtime DadÕs employee.
Sugar ’N Spice310 Marine Ave.; 949-673-8907
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photograph by kang kim
16
Unwrap one of America’s best ice pops: Here are eight favorites!
nashville
Hibiscus pop
Las Paletas
Gourmet Popsicles
615-386-2101
new Orleans
Blueberry-lavender pop
Meltdown
meltdownpops.com
COlD sPrinG, nY
Melon pop
Go-Go Pops
845-809-5600
PhilaDelPhia
Lemon-blueberry-
buttermilk pop
Lil’ Pop Shop
lilpopshop.com
san DieGO Mango-orange–vanilla bean–avocado pop Viva Popsilovevivapops.com
atlantaCoconut latte pop
King of Popskingofpops.net
washinGtOn, D.C.Pineapple-basil pop Pleasant Pops pleasantpops.com
stuDiO CitY, Ca
Banana–peanut butter–
chocolate chip pop
Suck It Sweets and Treats
suckitsweets.com
PROMOTION
BALTIMORE COUNTY’S OUTSTANDING WINE COUNTRYErnest Hemingway observed, “Wine is the most civilized thing in the world.” If that’s true, northern Baltimore County and its outstanding wineries and vineyards off er wine lovers a civilized and inviting place to visit. EnjoyBaltimoreCounty.com
BEHOLD THE ISLANDS OF THE BAHAMASThe Islands Of The Bahamas have a place in the sun for everyone, from Nassau and Paradise Island to Grand Bahama to The Abaco Islands, Harbour Island and others. For more information, call 1.800.Bahamas or visit Bahamas.com. #ItsBetterInTheBahamas
CAJUN GETAWAY IN LAKE CHARLESFor authentic charm, culture, history and delicious Cajun cuisine, you can get your fi ll in Lake Charles/Southwest Louisiana, from seafood and Cajun cooking to the delicious Boudin Trail.
CECIL COUNTY, MARYLANDDiscover beautiful countryside, shimmering harbors and quaint historic villages, right on I-95! Experience unique shops, award winning cuisine, state parks, local wine, charming inns and more! Once you visit, you’ll return again and again! SeeCecil.org
CELEBRATE HARFORD COUNTY FOOD & WINE!Just 25 miles northeast of Baltimore off I-95, experience the best of Maryland’s home-grown hospitality. Restaurant week June 2–14, Piedmont Wine Trail experience, U-Pick opportunities, culinary tours and more. HarfordMd.com
DISCOVER 100 DISHES IN ALABAMADrool over 100 of Alabama’s most delectable dishes with the “100 Dishes” mobile app. They’re the plates to try before you die! Visit ILoveAlabamaFood.com or download the free app today.
F IS FOR FLORIDA—AND FINE FOODFresh-daily seafood, sunshine-splashed citrus, a booming craf beer scene, award-winning cheeses, grass-fed heritage pork and beef—the fl avors of Florida are as fresh as its beach breezes. Plot your culinary course at VisitFlorida.com.
FIND YOUR HAPPY PLATEAre you hungry for barbecue? Real barbecue? Then come taste delicious down-home fl avor and fi nd your happy plate in the birthplace of barbecue. Just download the FREE South Carolina BBQ Trail Map at DiscoverSouthCarolina.com and take your pick from a list of savory, slow-cookin’ hot spots.
FIND YOUR PERFECT BEACHIn Northwest Florida, South Walton’s sugar-white sand beaches and turquoise water complement the 16 individual beach neighborhoods that invite you to fi nd your perfect beach.
FREDERICK COUNTY, MARYLANDHip and historic Frederick County boasts a thriving historic district with great dining and shopping, plus wineries and breweries, battlefi elds and historical sites, museums, and outdoor recreation and parks.
FRESH FROM FLORIDAWith warm weather on its way, now’s a wonderful time to indulge all of your senses with a satisfying sweet and healthy dessert that not only looks great, but is refreshing and reminds you of summer. Just a few simple Fresh From Florida ingredients will brighten everyone’s day. Visit FreshFromFlorida.com for more recipes.
GALWAY BAY IRISH RESTAURANT AND PUBLocated in the heart of Annapolis, Galway Bay is the favorite for locals and visitors alike. With delicious Irish specialties, renowned lump crab-cakes, and perfectly pulled pints of Guinness, you’ll feel like you’re in Ireland!
GO BR! AND GET FED!Baton Rouge is a city full of colorful history, rich culture, vibrant music and exquisite cuisine—truly a cultural hot spot that is sure to impress.
“JOIE DE VIVRE—AVOYELLES”Avoyelles, LA has a strong French Creole heritage still present in its culture, customs and food traditions. Annual festivals, down-home cooking and museums are reminiscent of French Creole and Native American cultures in Avoyelles Parish.
LET MARYLAND TEMPT TASTE BUDSFrom down-home cooking to exotic uptown cuisine, from farm-fresh food to hillside wineries and homegrown hops, if you love good food and drink, you and your taste buds will love Maryland.
LOUISIANA CULINARYPrepare for an epicurean excursion along Louisiana’s Culinary Trails, designed to have you dining like a local in no time. Get your journey started at LouisianaTravel.com/Culinary.
ONLY IN LOUISIANAIt’s where the arts are alive and kicking—especially the art of living. Come see what else you’ll fi nd Only in Louisiana.
PARADISE REFINEDFresh seafood straight from the Gulf. Refi ned dining with a “Floribbean” fl air. Naples, Marco Island and the Everglades have earned a reputation as foodie paradises. ParadiseRefi ned.com
SARASOTA OFFERS FRESH COASTAL FAREIn Sarasota fi nd casual coastal fare of fresh-caught seafood. Farm-to-fork spreads of fruits and vegetables fi t for a king. Home-style favorites and baked-from-scratch Amish pies. Waterside dining and cozy cafés. SavorSarasota.org
SOME MOMENTS DESERVE AN AUDIENCEThis is a world where wonderful things happen. We just have to be there when they do. Get the guide at Colorado.com.
THE GREAT STATE OF TEXASTexas…it’s like a whole other country that’s miles away from ordinary. Plan your trip at TravelTex.com and pick up your FREE Texas State Travel Guide.
VIRGINIA’S COASTAL CUISINEA day on the Virginia Beach waves is sure to work up your appetite. See what coastal cuisine is on the menu at Virginia.org/Culinary.
VISITANNAPOLIS.ORG Annapolis and the Chesapeake Bay feature three regions of distinct personalities with easy access to Baltimore and Washington, D.C. You’ll “Find It Here” at VisitAnnapolis.org.
TASTE TRAVELfor
F O O D N E T WO R K M AG A Z I N E ’ S
GO TO TRAVEL.FOODNETMAG.COM to fi nd out more about these great travel destinations!
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