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HALLOWEEN PARTy IDEAS!

Guy’S

TyLER’S

DEbI’S

Garlicky Appetizers

roasted tomAto soup

easy risotto

FigGra ham

Quick Breads! 50 in

Blueberry-Corn

fun flavors

Spinach—Goat Cheese

o pest — o t Toma d e i r Sun-D

CHEESE, CHEESE AND

MORE CHEESE! Hot cheese dips l Cheesy fries l Cheese-stuffed bread l

Great

128

Pum pkin -Ch oco lat e

Recipes!

FALL SOuPS (and sandwiches to match) Special Section: The Stars at Home!

cherry —poppy seed

One little thing, when it’s the right thing, can fill a room.

Find everything you want. Everything you need. Inspiration and savings at the Home Collections at JCPenney.

Contents Food Network Magazine

O C TO B ER 20 14

PHOTO: TREVOR DIXON; STYLING: ELIZABETH MACLENNAN.

Carve a candy holder! See page 154.

october 2014

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Contents

108

94

46 8 11 20 22 24 26 175

Recipe Index To Your Health Editor’s Letter Calendar Reader Letters You Asked Good Question

In the Know 29 Butter Cup • Coffee lovers are buttering up their morning joe. 31 Food News • Get the scoop on food trends and cool new products. 34 How America Trick-or-Treats • Our poll results are in!

Bonus recipes

36 Know It All: Pumpkin Spice Latte • See how a drink became a social phenomenon. 39 What’s Your Coffee IQ? • Find out how much you know about java. 46 I ♥ My Coffeemaker • Chefs reveal their favorite machines. 54 Star Kitchen • Nancy Fuller shows off her upstateÐNew York farmhouse kitchen. 60 Our Man in South Beach • Geoffrey Zakarian takes us behind the scenes of the South Beach Wine & Food Festival.

pg. 146 4

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85 Fun Cooking 69 The Hot Seed • Give your pumpkin seeds a little kick. 71 An Apple a Day • Take your pick: We created 31 easy recipes using apples. 90 Major Meltdown • Try a new cheese dip at your next party. 96 On the Fry • Dress up french fries with six new seasonings. Cover photograph by Johnny Miller Food styling: Maggie Ruggiero

IT’S NOT THAT WE DON’T APPRECIATE THE IDEA OF “LESS IS MORE.” WE JUST DON’T RECOMMEND DRIVING IT.

THE GENEROUSLY EQUIPPED LEXUS ES. We’ve been conditioned to accept less and less in the name of style and sophistication. But to us, less is not more. More is more. Leading-edge technology. Abundant space. Impeccable design. When it comes to what you drive, minimalism is no match for more. lexus.com/ES | #LexusES

©2014 Lexus.

Contents 153

122 140 97

149 Party Time Weeknight Cooking

149 Yummy Mummies • Transform bananas into a fun Halloween treat.

101 Weeknight Dinners • Try a new family meal: These are done in no time.

150 Guy’s Triple Threat • Guy Fieri’s extragarlicky appetizers are vampire-proof.

122 Easy Sides • Round out your dinner with some simple sides.

154 Snack-o’-Lanterns • Get creative with your candy bowl this year.

125 Hot Tips • Get great cooking advice from our test kitchen.

161 Sweeten the Pot • Fool your friends: Make a cake that looks like a cauldron!

126 Soup & Sandwich • Food Network stars dish out their favorite fall combos.

Weekend Cooking

On the Road 165 Between the Lines • Weave your way through a cool corn maze.

132 Try This at Home • Gabriele Corcos and Debi Mazar make squash risotto.

166 Big on Pumpkin • See how America celebrates the great pumpkin.

139 German Lesson • Make the ultimate Oktoberfest sandwich—on a pretzel bun.

172 America’s Top Tailgates • At these colleges, the food is as big as the football.

142 Beer-Can Chicken: Does It Work? We put the popular method to the test. 146 50 Quick Breads • Think beyond banana bread—we have dozens of ideas!

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Contest 178 Name This Dish! • Enter this month’s recipe-naming contest.

Make frozen banana mummies!

Firefly Technology instantly recognizes movies, music, TV & more. At the push of a button, you’re one touch away from a world of information.

Exclusively on AT&T Try it, buy it at att.com/fire or your local AT&T store.

Firefly recognizes select items & data rates may apply for use. Restrictions apply. Screen images simulated. © 2014 AT&T Intellectual Property. All rights reserved.

Recipe Index APPeTizeRS And SnAckS 78

75

Apple-Almond Toast

94

Apple-cheese Toast

91

Baked Goat cheese dip

178

“name This dish!” Pull-Apart Bread

Baked Ricotta with Lemon and herbs

82

Pomegranate-Apple Salsa

76

Apple-cherry compote

153

Beer-Battered Mushrooms with Garlic Aïoli

91

84

Apple crêpes

Apple-Fennel Parfait

Apple-cookie Boats

72

chili-Lime Apple Fries

93

72

Apple crostini with Bacon

152

Garlic Butta hot Wings

151

92

Baked cambozola with Pecans and cranberries

74

honey-Apple Salad

69

Roasted Garlic Soup with Asiago crostini

Spiced Pumpkin Seeds

128

129

127

Apple Pie Waffles

Black Bean Soup

Pasta “Fazool”

Roasted Tomato Soup

Queso Fundido with chorizo

BReAkFAST And BRunch 78

72

Reuben dip

SouPS 75

MeAT And PouLTRy 144

116

118

128

127

Beer-Brined Beer-can chicken

Bok choy Stir-Fry with canadian Bacon

chili chicken with hominy hash

cubano Sandwiches

Grilled cheese with Apple and Bacon

ham and Apple Pizza

110

108

106

141

118

114

Moroccan chicken and couscous

Pierogi with ham and Broccoli

Salisbury Meatloaf and Potatoes

Schnitzel Sandwiches

Sesame Turkey Salad

Slow-cooker caribbean Beef Stew

129

102

110

116

Soppressata Sandwiches

Spinach-and-cheese Pork chops with Polenta

Steak with Ranch Potato Salad

Super-Stuffed Baked Potatoes

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80

Contents

Fish anD seaFOOD

VeGetarian

106

114

133

102

108

Mediterranean tuna Melts

shrimp Cakes with scallion Dip

Butternut squash risotto

Mexican egg tacos with Potatoes

skillet Lasagna with Butternut squash

122

122

siDes 123

Braised red Cabbage with raisins

123

roasted Fall Vegetables

Cauliflower Mash

kale and Pear salad

97

Find these quick breads on page 146.

Fig-Graham (No. 26)

Spinach– Goat Cheese (No. 43)

BlueberryCorn (No. 34)

Sun-Dried Tomato– Pesto (No. 49)

PumpkinChocolate (No. 40)

Cherry– Poppy seed (No. 36)

spiced Fries six Ways with Dipping sauces

Desserts anD Drinks 76

apple-anise Galette

72

apple Fritters

82

Baklava apples

74

Coconut Baked apples

80

apple Brown Betty

84

78

apple-Butterscotch Blondies

73

apple-Ginger smoothie

apple Meringue Pie

149

139

Banana Mummies

Beer-Cider Punch

76

Jammy apples

76

Microwave apple Crisp

74

apple Chai tea

75

apple-Oat Cookies

85

Caramel apples

36

Pumpkin spice Latte

80

82

apple–Chocolate Chip Bread Pudding

apple Cider Granita

74

82

apple rice Pudding

apple-Walnut sundae

161

74

Cauldron Cake

Cider-Poached apples

72

salted Caramel-apple tartlets

october 2014

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Now a little

goes a long way. chia

r

toasted whole grain oats

Kashi Crunchy Granola and Seed which add to the nutritional goodness in our tasty bar. And that helps you eat positive, no matter where the day takes you.

®, TM, © 2014 Kashi Company

Contents

To Your Health

Better eating starts with

Here’s what’s extra good for you in this issue:

AT THEIR PEAK

flax seeds.

Time to pick some apples! They’re high in fiber and vitamin C, and we came up with lots of fun ways to cook with them on page 71:

• Brighten up your morning with an apple chai tea.

• Make a fruit salsa with apples,

grapes and pomegranate seeds.

• Poach apples in mulled cider and serve for dessert.

Try these light meals from our Weeknight Cooking section:

According to a new survey, 39 percent of people think monounsaturated fats are bad for you. Not true! Research suggests that these fats actually improve heart health in moderation. Get your fill from…

Mexican egg Tacos with Potatoes page 102 CALORIES: 448

APPLE: ANDREW PURCELL. TUNA AND ALMONDS: GETTY IMAGES. OLIvE OIL: ALAMY. REPORTED BY: ROBIN HILMANTEL.

Olive oil

Pierogi with Ham and Broccoli page 108

One tablespoon contains 10 grams of monounsaturated fat. Use some to make the roasted fall vegetables on page 123.

CALORIES: 483

steak with ranch Potato salad page 110

Almonds You’ll get 9 grams of monounsaturated fat from one ounce (about 23 nuts). Find them in the blueberry-almond quick bread, recipe No. 10 in the booklet on page 146.

CALORIES: 440

shrimp Cakes with scallion dip page 114 CALORIES: 445

Oil-packed tuna Each 3-ounce serving contains 2.5 grams of monounsaturated fat. Make the tuna melts on page 106.

Bok Choy– Mushroom stir-Fry page 116 CALORIES: 448 OCTOBER 2014

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®, TM, © 2014 Kashi Company

Good Fat!

dinners Under 500 Calories

ADVERTISEMENT

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Contents

Star Search

Find your favorite Food Network celebs in this issue:

Ted Allen America’s Best Cook; Chopped pg. 46

Sunny Anderson The Kitchen; Cooking for Real; Home Made in America with Sunny Anderson pg. 26

Anne Burrell Chef Wanted with Anne Burrell; Worst Cooks in America pgs. 26, 47

Scott Conant Chopped pg. 48

Gabriele Corcos and Debi Mazar Extra Virgin (on Cooking Channel) pgs. 48, 133

Melissa d’Arabian Ten Dollar Dinners; Drop 5 lbs with Good Housekeeping (on Cooking Channel) pgs. 48, 128

Ree Drummond The Pioneer Woman pgs. 26, 51

Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Big Bite; Rachael vs. Guy: Kids Cook-Off pg. 150

Tyler Florence America’s Best Cook; The Great Food Truck Race pg. 127

Nancy Fuller Farmhouse Rules pg. 54

Jose Garces Iron Chef America *Home

Ina Garten Barefoot Contessa: Back to Basics pg. 26, *Home

Alex Guarnaschelli America’s Best Cook; Iron Chef America; Chopped; Alex’s Day Off pg. 47

Katie Lee The Kitchen pg. 48

Jeff Mauro Sandwich King; The Kitchen pgs. 26, 50, 129

Masaharu Morimoto Iron Chef America *Home

Marc Murphy Chopped pg. 50

*Find our special Home Supplement in the back of this issue.

Recipes to go! You can get Food Network Magazine recipes anytime, anywhere—on any tablet or smartphone. Sign up for a digital subscription on Apple Newsstand, Nook, Amazon Kindle, Zinio, Next Issue or Google Play Magazines, and you’ll get each issue the minute it comes out.

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october 2014

PLUS! Now on our iPad edition, you can file your favorite recipes and share your top picks with family and friends on Facebook and Twitter or via e-mail.

Marcela Valladolid Mexican Made Easy; The Kitchen

Geoffrey Zakarian Iron Chef America; Chopped; The Kitchen pgs. 51, 60

Talk to us!

Go online to get in touch with Food Network Magazine. Send a letter to the editors [email protected] Enter our reader contest foodnetwork.com/namethisdish Manage your subscription service.foodnetworkmag.com

M A S T E R I NG I R R E S I S T I B LY S M OO TH

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C HOC OL ATE B EYOND COMPARE

Effortless Never Tasted So Good!

Editor in Chief

Maile Carpenter

Creative Director Deirdre Koribanick Executive Editor Joanna Saltz Managing Editor Maria Baugh

Editorial

Food Director Liz Sgroi Food Editor Yasmin Sabir Senior Editor Lisa Cericola Senior Associate Food Editor Ariana R. Phillips Market Editor Erica Cohen Associate Editor Sarah Weinberg Editorial Assistants Summer Austin, Ana Rocha

Between work, family, and finding time to unwind, it’s hard to imagine having the daily luxury of preparing delicious home-cooked meals. That’s where the Cuisinart Cook Central® 3-in-1 Multicooker comes in.

Online Coordinator Lauren Miyashiro Interns Christie Bok, Lauren Masur

Find America’s best pumpkin festivals on page 166.

Art Art Director Ian Doherty Associate Art Director Dorothy Cury Digital Imaging Specialist Tony Ecanosti Art Assistant Rachel Keaveny Intern Zak Bickel

Photography Photo Director Alice Albert Deputy Photo Editor Kathleen E. Bednarek Associate Photo Editor Anna McKerrow

President Brooke Bailey Johnson

Photo Assistant Morgan Salyer

General Manager, Scripps Enterprises Sergei Kuharsky

Intern Lily Allen

Editorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

Copy Copy Chief Paula Sevenbergen Research Editor Linda Fiorella

Hearst Magazines Division

Copy Editor David Cobb Craig

President David Carey

Associate Managing Editor Heather DiBeneditto

President, Marketing & Publishing Director Michael Clinton

Food Network Kitchen

Working late? Need to pick up the kids from soccer practice? Not a problem! Our 24-hour timer and automatic Keep Warm setting promise a fresh-cooked meal, served hot and delicious, whenever you’re ready to eat!

Food Network

Executive Vice President & General Manager John P. Loughlin

Senior Vice President, Culinary Katherine Alford Executive Culinary Producer Jill Novatt

Publishing Consultants Gilbert C. Maurer, Mark F. Miller

Test Kitchen Manager Claudia Sidoti Recipe Developers Melissa Gaman, Bob Hoebee, Stephen Jackson, Rick Martinez, Amy Stevenson Recipe Developer/Nutritionist Leah Trent Hope Recipe Tester Vivian Chan Director, Culinary Product Development Mory Thomas Culinary Writer Rupa Bhattacharya Intern Mason Grassfield

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www.cuisinart.com www.facebook.com/cuisinart

Ellen Levine

Macy’s • Williams-Sonoma • Amazon

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OCTOBER 2014

shutterstock.

With 3 fully programmable cooking functions, including Slow Cook, Brown/Sauté, and Steam, combination cooking has never been easier for the time-pressed cook. Now, you can develop rich, delicious flavors you never thought possible by browning ingredients right in the unit before switching to Slow Cook.

© 2014 Wisconsin Milk Marketing Board, Inc.

EatWisconsinCheese.com

Vice President, Publisher and Chief Revenue Off icer Vicki L. Wellington Associate Publisher, Integrated Marketing Peggy Mansfield

Associate Publisher Wendy Nanus

General Manager Salvatore Del Giudice Vice President, Group Consumer Marketing Director Rick Day

Advertising NEW YORK Executive Account Directors Diane Anderson, 212-484-1459 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463 Advertising Services Director Celeste Chun, 212-484-1442 Assistant to Publisher and Associate Publisher Jacquie Romano Sales Assistant Danielle Manzi, Kathryn Gorman MIDWESt Advertising Director Amy Mehlbaum, 312-984-5117 Sarah Lenert, Account Director, 314-475-5439 Hillary Morse, Account Manager, 312-251-5352 Tera Washburn, Account Manager, 312-251-5342 Sara Garmon, Sales Assistant, 312-251-5367 SOuthEASt McDonnell Media, Inc. 888-410-5220 Erin McDonnell DEtROIt Sarah Lenert, Account Director, 314-475-5439 LOS ANGELES Leighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Sales Planner, 310-664-2821 tExAS the Ingersoll Company 214-526-3800 Jennifer Walker, Lynn Wisdom PACIfIC NORthWESt Poppy Media Meghan Tuohey, 415-990-2825 fLORIDA, MExICO AND thE CARIbbEAN Maria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086 tRAVEL DIRECtOR McDonnell Media, Inc. 888-410-5220 Erin McDonnell NEW ENGLAND Brett Sylver, 212-484-1444 hAWAII Lola A. Cohen, Account Manager, 808-282-1322

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Marketing Director, Integrated Marketing Barrie Oringer Executive Director, Events and Partnerships Julie Mahoney Director, Marketing Research Moira Smith Associate Director, Integrated Marketing Amanda Thornquist Senior Managers, Integrated Marketing Audrey White, Courtney Wladyka Corporate Research Manager Emma Chapman

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Public Relations

Executive Director of Public Relations Nathan Christopher Director of Public Relations Elizabeth R. McGovern Manager of Public Relations Alexandra Sturm Published by hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019 President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr.

Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

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OCTOBER 2014

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Editor’s Letter

Them Apples... We have an apple-picking tradition in our family, and I beg you not to judge: The whole family—my two sisters, their husbands and our five kids—hit an orchard, and the minute we arrive, crazy Uncle Dave runs up to a tree, bites into an apple, screams, “Delicious!” and then throws the apple as far as he can. Then he grabs another one and screams, “Delicious!” and then he grabs another one and another one and… The kids think it’s hilarious. The rest of us sort of keep our distance so no one will think we’re with him. I’ll admit, though, that I have the same urge to go nuts like Dave. There are just too many apples. I feel overwhelmed by the sheer abundance of perfect ones—so I keep picking and picking until I inevitably end up with 35 pounds and no idea what to do with them. The one time this didn’t happen was a few years ago when we got to the orchard and discovered that the only apples still available were Red Delicious—which are not at all delicious. We bought a dozen cider doughnuts and hit the road.

I often end up giving away the surplus from our apple-picking trip, but last fall I tried for once to use them all. I made applesauce for my daughter’s class (boom—two dozen gone), then I invited a bunch of friends over for a backyard fall festival/apple bonanza. I made caramel apples (another dozen gone), the kids bobbed for apples (23 more) and my husband chopped up a couple of Honeycrisps to serve on his butternut squash soup. My apple supply was dwindling just as planned, until one of my friends showed up mid-party with a hostess gift: more apples. I left them on the counter for a few days, partly because they looked so pretty sitting there, but mainly because I was out of ideas. I will not have the same problem this year: The chefs in Food Network Kitchen came up with an apple recipe for every day of October (page 71): fritters, baked apples, apple cookies, you name it. I could cook my way through a truckload of apples this month—and I’ll try. Then I’ll invite Uncle Dave over to eat what’s left.

Maile Carpenter Editor in Chief @MaileCarpenter

carpenter: travis huggett.

Snapshots from many years of apple picking (clockwise from above): Uncle Dave and my nephew Booker; caramel apples at last year’s fall festival; my nephew Orson and daughter Sawyer; my nephews bobbing.

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OCTOBER 2014

Discover the mouthwatering flavours of

Twinings Herbal Teas ®

Available in 50+ varieties of Black, Green and Herbal teas

© 2014 Twinings North America, Inc.

Whatever you crave, Twinings of London® has 14 distinct and mouthwatering varieties of herbal teas for you to enjoy. Our nine master blenders travel the world seeking only the finest teas, spices, herbs and fruit infusions available, then expertly blend each one using techniques perfected over 300 years. Bursting with flavour to satisfy all your senses, we’ll make your tea time well worth every sip.

Calendar

October MON

TUE

WED

Start the month with a German beer–tasting in honor of Oktoberfest: Try styles like

THU

2

FRI

3 of Barbecue in Kansas City is this weekend. Barbecue your bacon: Bake 15 minutes at 400˚ and brush with BBQ sauce; bake 3 more minutes.

and Bock for a change.

7 over-the-top displays on Halloween Wars tonight at 9 p.m. ET.

12

Stay awake for tonight’s lunar eclipse: Stir coffee beans into melted dark

9

smooth.

Happy Columbus Day! Make a fun brunch: Cook corn muffin batter in a waffle

17

14

Eat tacos for dinner! Bobby Flay

Wine & Food Festival tonight.

Serve pretzels for a World Series party: Brush frozen ones with melted butter, dip in cinnamon sugar and bake. Serve with caramel sauce.

Take Halloween snacks to work: Dip pretzels in melted chocolate and orange candy melts; roll in chopped candy corn or black sesame seeds.

28

23

Have an celebrate United Nations tied to their heritage.

29 onto a Ouija board.

Mix up a witch’s brew for tonight: Combine 2 liters each ginger ale and white cranberry juice in a punch bowl; add scoops of lime sherbet.

The first home microwave was sold today in 1955. Poach an egg in yours: Microwave 1 egg in a mug with ½ cup water, covered, about 45 seconds.

bacon: charles masters. pumpkin and taco: getty images. fondue: levi brown. meatballs: shutterstock. dipped pretzels: victor prado; food styling: liza jernow.

SUN

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.

Reader Letters

We Hear You... A few thoughts from our readers this month. Keep the letters coming! I made Alex Guarnaschelli’s Tomato and Watermelon Salad [ “A Fresh Start” ] from the July/August 2014 issue. It was delish and refreshing—something I never would have thought of putting together on my own. Jodi Kostelnik via Instagram

The Balsamic Chicken with Corn and Swiss Chard [Weeknight Cooking, July/August 2014] was a big hit, easy to make and a great way to use up the Swiss chard from my garden. Julie Keech Wychor via Twitter

I’ve subscribed to food magazines in the past but never found one I liked. Your magazine stands out to me for the excellent recipes using obtainable ingredients that are intelligently organized. It’s a huge hit in my home. Thanks! Micah Dirksen Napa, CA

Erica Hootstein Chestnut Hill, MA

with Corn and Swiss Chard perfectly and posted this shot on Instagram.

I love Food Network Magazine and save every issue. I now have about three years’ worth. I would love to have an index of the recipes from all issues of the magazine so I could find that one recipe without searching all of the volumes. Is this a possibility? Beth Walker Odessa, FL

Editor’s Note: You can find all of our recipes listed by issue on foodnetwork .com/magazineindex.

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The Peanut Noodles with Pork looked good, but the calories were high, so I tried to see how I could cut them. I noticed the recipe calls for 12 ounces of noodles and serves four. By my calculation, that’s 3 ounces per serving; however, a serving size of pasta is 2 ounces. I am disappointed that your recipes provide for larger serving sizes than are recommended.

Tons of readers made our Ice Cream Flag Cake ( “American Made,” July/August 2014) for the Fourth of July, and they sent some really impressive photos. Even a former Miss USA gave it a shot! Alyssa Campanella (2011) tweeted the whole experience at #flagcakeconquest.

Beth Younker Farmington, MN

Editor’s Note: Food Network Kitchen’s standard recommendation is 3 ounces of pasta per person when used as a main course. If the portion size feels too large, save some for leftovers: This dish tastes great cold the next day!

Making something from the magazine? Share with us on Instagram and tag @foodnetwork #FNMag!

watermelon salad: david malosh. flag cake: ralph smith. campanella portrait: getty images.

God Bless America!

I made the Peanut Noodles with Pork [ Weeknight Cooking ] from the July/ August 2014 issue, and it was delicious! Thanks for the great recipes. I look forward to trying more.

FIRST THE COOKIE

then a little family time Welcoming you and your family with a warm cookie is just the first of all the little things we do to make your stay even more special. And with our Family Fun Package you’ll also get breakfast for four and WiFi. BOOK NOW AT

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TM

Visit DoubleTree.com/Family for full details

AT O V E R 3 6 0 L O C AT I O N S A R O U N D T H E W O R L D • A M E R I C A S • E U R O P E • M I D D L E E A S T • A F R I C A • A S I A • A U S T R A L I A

Letters

You Asked...

Food Network stars answer your burning questions.

Keisha Mennefee Schwenksville, PA

A good rule of thumb for the shelf life of kitchen condiment potions is a week, tops. Mixing ingredients with different preservatives and levels of acid can significantly decrease a condiment’s life span, even in the refrigerator.

Actually, I have a recipe for overnight waffles in my new book, Make It Ahead ($35, Clarkson Potter). Also, in my How Easy Is That? book, I have a baked French toast: Instead of making individual French toast for everyone, I make a baked version that’s like a brunch bread pudding. You can assemble it the night before and then just throw it into the oven (f ind the recipe at foodnetwork.com/ bakedfrenchtoast).

—Sunny Anderson

—Ina Garten

Miera Corey Baltimore

You can soften kale by blanching it. 26

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OCTOBER 2014

Anne, when you make kale pesto, should you blanch the kale? Christiane Marrazzo Brooklyn

I would blanch the kale to soften it, as kale is very tough. It would be best blanched in salty boiling water, then added to a salty ice bath. That way the kale keeps its color.

Jeff, what should I add to a roast beef sandwich? Cynthia Gentry Birmingham, AL

There are three things that must be on every roast beef sandwich: creamy horseradish, super-sharp cheddar and a bit of thinly sliced red onion. —Jeff Mauro

—Anne Burrell

Have a for a question ork w Food Net ? r a st

s at Write to u .com/ rk o tw e n food . magazine

Ree, some recipes call for separating the egg white and yolk but end up using the entire egg anyway. What is the benefit of adding the egg parts separately? Nicole Lewis Madison, WI

It all depends on the recipe. In my Citrus Butter Cookies, I add egg yolks to the cookie batter for a nice golden hue and rich flavor. Then I use one of the egg whites in the citrus glaze that goes over the baked cookies. Sometimes yolks are used in the base of a cake batter (for color and richness), and the whites are whipped separately and folded into the batter to give it lightness. —Ree Drummond 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.

KALE: ALAMY.

Ina, I love brunch, but with a large family and little time, I don’t want to overcomplicate it. Do you have easy suggestions for hosting a great brunch at home?

Sunny, how do you determine the shelf life of doctored store-bought condiments? For example, I love chipotle mayo (which I make by adding canned chipotles to Duke’s mayonnaise), but I never know how much to make or how long it will last.

Eat, Drink and Be Scary! We want to see the tricks that go into your treats. Share the scare on Instagram and Twitter using the hashtag #CookWithKohls and tagging @Kohls.

#CookWithKohls

Get inspired. Kohls.com/FoodNetwork Shop now with web ID 50052M

PR ESENTING A HISTOR IC MOMENT IN DISHWASHER TECHNOLOGY. (W hile ever yone else is still spinning in circles.)

Introducing the Samsung Chef Collection Dishwasher with Revolutionary WaterWall TM Technology. Samsung WaterWallTM technology reinvents dishwashing by using a sweeping wall of water for remarkable cleaning. Unlike conventional, circular water jets, the frst-of-its-kind Spray Bar moves back and forth, designed to maximize water pressure to restore even the dirtiest pots and pans. Tat’s why it has been recognized with an Editor’s Choice Award by Reviewed.com. Bring home the power of intelligent design from Samsung.

In the Know Try some butter in your coffee. Then, test your coffee IQ and see which coffeemakers the stars love. PhOtOgraPh by

VICTOR PRADO

FOOD STYLING: LIZA JERNOW.

Butter Cup Toast isn’t the only thing getting buttered at breakfast. After tasting butter tea on a trip to Tibet, Silicon Valley exec and coffee-bean entrepreneur Dave Asprey started adding butter to his morning coffee— and he has launched a bit of a trend. Converts believe that butter’s high fat content causes the body to slowly metabolize the caffeine, so you get an extended boost of energy without the crash. Actress Shailene Woodley and musician Ed Sheeran are both fans, and trendy big-city coffee shops are taking note, too: Chicago’s Ugly Mug Cafe recently added butter coffee to its menu, as did Picnik in Austin. OctOber 2014

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In the Know

Food News These were carved from stone!

sculptures: morris gindi. cookies: marko metzinger/studio d.

TO GO

For 28 years, the DoubleTree hotel chain has been handing out warm chocolate chip cookies to guests at check-in, and the recipe has been a closely guarded secret since the beginning. Now, for the first time, DoubleTree is selling frozen dough so you can make as many as you want—and sleep in your own bed to boot. $46 for 6 pounds; doubletree cookies.com

Rock StaRS

These stone sculptures are so convincing that some of artist Robin Antar’s houseguests have actually mistaken them for the real deal. Inspired by classic American foods, Antar carves pieces of stone and marble into sculptures of condiments, candy and packages of cookies, all of which are on display at Pop International Galleries (popinternational.com) in New York City through 2015. october 2014

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In the Know

Candy Crush

POPCORN

Candy Corn Kettle Corn $4 for 4.5 ounces; at grocery stores

Candy corn is the flavor of the month!

...And now, A few hArsh words About veGetAbles from comedian Jim Gaffigan’s new book:

MaRshMallOws

CaNdy baR

Candy Corn Snack Size Bars $3.50 for 9.45 ounces; at grocery stores

CeReal

Candy Corn Pebbles $2.50 for 11 ounces; at grocery stores

Good Gourd!

What started as a cross-pollination mishap has turned out to be a boon for breast cancer awareness. When you buy a naturally pink Porcelain Doll pumpkin (available at Home Depot, Walmart and select grocery stores), the Pink Pumpkin Patch Foundation will donate a portion of the proceeds to breast cancer–research institutions. Go to pinkpumpkinpatch.org for more information.

“Probably what makes COOked bell PePPeRs so special is that they can ruin the taste of any dish they are in.” “I think CRudités is a French term meaning, ‘toss in le garbage at end of le party.’ ” “I’d like to applaud the effort put into GRilled veGetables, but I’m pretty sure everyone finds them soggy and a waste of precious grill space.” SOURCE: FOOD: A LOVE STORY ($26, CROWN ARCHETYPE)

You should eat more watercress.

During a recent study, researchers examined 41 super-healthful fruits and vegetables and found the leafy green to be the most nutrient-rich: It scored even better than kale and broccoli. SOURCE: CENTERS FOR DISEASE CONTROL AND PREVENTION

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POPCORN, CEREAL, CANDY bAR AND bOOk: mARkO mETzINgER/STUDIO D. mARSHmALLOWS: bEN gOLDSTEIN/STUDIO D. WATERCRESS: gETTY ImAgES.

Candy Corn Marshmallows $2.50 for 14 ounces; at grocery stores

In the Know

How America

trick-or-treats trick-or-treats Food Network fans share their thoughts on Halloween candy.

sniCkers HomemAde treAts

for triCk-or-treAters?

94%

tHumbs doWn

how much candy do you buy for trIck-or-treaters?

13%

let trick-or-treaters take candy straight from the bowl.

Which is better: Chocolate candy or fruity candy? 83%

Just enough:

WHAt kind of CHoColAte do you prefer?

I always run out:

28% 12%

chocolate

17% fruity

I end up wIth way too much:

60%

Candy Corn: Corn: Candy

milk CHoColAte: 47%

dArk CHoColAte: 46%

love it:

HAte it:

55% 45%

14 14

%

give away their leftover Halloween candy— so they don’t eat it themselves!

WHite CHoColAte: 7%

CAUGHT! 74% admitted to stealing from the kids’ Candy stash. 34

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bowl: marko metzinger/studio d. snickers, chocolate candy and fruity candy: shutterstock. candy corn and chocolate bar: getty images.

fAvoriTe CAndy:

Take me back! I’ll be double the latte I was!

BREAK UP WITH LINGERING FOOD ™ JUST BRUSHED CLEAN FEELING™ Watch the breakup unfold: YouTube.com/orbitgumvideo

©2014 Wm. Wrigley Jr. Company. All Rights Reserved. Orbit, Eat Drink Chew, Just Brushed Clean Feeling, Break Up With Lingering Food, Food Gang Characters and all affliated designs are trademarks of the Wm. Wrigley Jr. Company or its affliates.

A BRIEF HISTORY OF THE PSL 2003

The pumpkin spice latte is born… in a lab. Starbucks developed it by tasting espresso with pumpkin pies.

2004

Starbucks debuts the drink in September. The company isn’t sure pumpkin will be as popular as other fall flavors, but it’s an instant hit.

2005 Google reports the first spike in searches for “pumpkin spice latte.” By 2010, searches are up 200 percent. 2006 The surest sign that fall has arrived is the sudden nationwide freak-out over the return of the pumpkin spice latte. The espresso-based drink was created by Starbucks but is now available at almost every major coffee chain, plus gas stations and fast-food restaurants and even in pods for home coffeemakers. During high season, fans (including celebs like Katy Perry and Taylor Swift) post nearly 3,000 tweets a day about their love for the so-called “PSL”—and their despair when the drink disappears. Here’s how it all happened....

Pod people need PSLs, too: Green Mountain Coffee debuts Pumpkin Spice K-Cups for home brewers.

2007 Dunkin’ Donuts gets into the game by launching its own version, along with fellow chains Panera Bread, Einstein Bros. Bagels and Così. 2009

The first #PSL tweets pop up on Twitter and consumers start referring to the drink by its acronym.

2012

PSL panic! Some Starbucks stores run out of the special sauce used to make PSLs. According to The Wall Street Journal, baristas go hunting for stashes at other stores.

2013

McDonald’s debuts a pumpkin spice latte.

2013

Food Network Kitchen chefs created this copycat version with real pumpkin:

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Combine 3 to 4 tablespoons sugar, 2½ tablespoons pumpkin puree, 1 tablespoon vanilla, a heaping ¼ teaspoon each cinnamon and ginger, and ¼ teaspoon nutmeg in a small saucepan. Whisk in 2¼ cups milk and ¼ cup espresso (or strong brewed cofee) and bring to a simmer over medium-high heat. Pour into 2 mugs and top with whipped cream and more nutmeg.

OCTOBER 2014

On The Tonight Show, Jimmy Fallon writes a “Thank-You Note” to the PSL. Then Saturday Night Live

introduces an even sweeter Pumpkin Crème Brûlée Latte.

Make an I-baked-it-myselfthank-you run.

#TargetRun

DENTAL PROFESSIONALS ARE TALKING ABOUT A BREAKTHROUGH WAY TO TREAT SENSITIVITY I WOULD RECOMMEND THIS TO MY PATIENTS WITHOUT RESERVATION.

I LIKE THAT YOU CAN GET IMMEDIATE RELIEF AND BETTER RELIEF OVER TIME.

-AMANDA H.

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IT’S THE FIRST ONE I HAVE SEEN THAT ADHERES DIRECTLY TO SENSITIVE AREAS.

ONLY ONE TIME TO USE AND SEE RESULTS. -SANDRA R.

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Based on a survey of dental professionals who reviewed clinical data and product information provided by P&G. *See package usage instructions and additional information.

©Procter & Gamble, Inc. 2014 ORAL-17116

In the Know

s ’ t y o a u h r w

COF

FEE

? iq

corbis.

. arts Take m s this quiz to test your

In the Know

1

Where should you store your coffee beans if you make coffee daily?

Which of these is not a type of coffee bean?

2

Which of these coffee chains came first?

7

A Arabica

A In the refrigerator

A

B Liberica

B In the freezer

C Robusta

C On the counter

D Espresso

B

3

What type of coffee-bean grind do these machines require: fine, medium or coarse? C

A Automatic drip

B French press

C Espresso maker

________________________

________________________

________________________

Which city has the most coffee shops?

8 4

To make cold-brew coffee, you should steep ground coffee in room-temperature water for __________ ?

A 180° to 194°

B About 8 hours

B 195° to 205°

C 12 to 24 hours

C 206° to 220° D Over 220°

Which U.S. state is the only one that grows coffee?

A Hawaii

40

What’s the ideal water temperature for brewing coffee in a French press?

A 2 to 3 minutes

D Up to a week

6

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B California

l

OCTOBER 2014

C Washington

D Louisiana

A Seattle B New York City C Los Angeles D Chicago

What do these coffeehouse terms mean?

9

A B C D

Half-caf Dry Skinny Solo

________________________ ________________________ ________________________ ________________________

coffee bean, drip machine and chalkboard: getty images. french press: shutterstock. espresso machine: alamy. timer: matthew stacey.

D

IF COFFEE WAS JUST A ROUTINE, WE WOULDN’T PUT SO MUCH CARE INTO CRAFTING IT. We slow-roast the finest Arabica beans to create a flavorful, aromatic taste. One sip and you’ll rethink what coffee can be.

©/® The J.M. Smucker Company.

A CUP ABOVE THE REST™

Millstone.com Keurig, the Cup and Star design, Keurig Brewed, K-Cup, and the Keurig brewer trade dress are trademarks of Keurig Green Mountain Inc., used with permission. K-Cup® packs for use in Keurig® Brewing Systems.

In the Know

A Green beans B Yellow beans C Gray beans D Red beans

11

Generally, you should use __________ ground coffee for every 6 ounces of water: A 1 tablespoon

12

B 2 tablespoons

How many espresso shots does each drink contain?

C Equal parts (6 ounces)

Which of these is a coffee plant?

A Black eye __________ A

B

B Red eye __________

D

C

C Green eye __________

13

Name these drinks:

16 A Espresso + hot water = __________

The thin caramel-colored layer of foam at the top of an espresso is called:

D Espresso + chocolate syrup + steamed milk + whipped cream = __________

A Blanca B Crema B Espresso + steamed milk + milk foam = __________

C Coffee + hot milk =

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__________ OCTOBER 2014

E Espresso + milk foam =

__________

C Foama D Rusa

__________

tasting cups, steamed milk and milk foam: ben goldstein/studio d. plant d, espresso shot, caramel-colored foam and whipped cream: alamy. plants a, b and c, espresso, hot water, coffee and milk: getty images. chocolate syrup: shutterstock.

Unroasted coffee beans are called:

10

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In the Know

17

All of these factors can make coffee taste bitter except: A The ground coffee is too fine or coarse for the coffeemaker. B The ground coffee has too much contact with the water. C Your mug is too cold. D The water is too hot. E Your coffeemaker is dirty.

Give yourself 1 point for each correct answer.

1. C Beans can be kept in an airtight

container for up to two weeks. If you don’t make coffee regularly, freeze whole beans in an airtight bag for up to three months.

2. D 3. One point for each:

A Medium; B Coarse; C Fine

4. C

TRUE OR FALSE? The water you pour into an automatic drip coffeemaker should be hot.

18

T F

Breakfast roast coffees are lighter than French roast coffees.

T F

You can reuse coffee grounds if you’re making another pot right away.

20

T F

21 Dark roast coffee

T F

has more caffeine than light roast.

22 A shot of espresso

has the same amount of caffeine as eight ounces of brewed coffee.

T F

23 Instant coffee is

T F

made with real coffee.

Water that’s too cold will result in weak coffee; water that’s too hot will make bitter coffee. Let the water come to a full boil. Remove from the heat and wait 1 minute before pouring it over ground coffee.

which is grown in the rich volcanic soil on the slopes of the active Mauna Loa volcano.

7. C

Dunkin’ Donuts was founded in 1950. Next came Peet’s Coffee & Tea (1966), Starbucks (1971) and Caribou Coffee (1992).

8. C

T F

25 Decaffeinated coffee beans grow naturally.

T F

l

OCTOBER 2014

A B C D E F

Caffè Americano Caffè latte Café au lait Caffè mocha Espresso macchiato Cortado

14. A 15. One point for each: A 16. B 17. C

2; B 1; C 3

TRUE OR FALSE?

18. F Starting with hot water can yield bitter coffee. 19. T 20. F Once brewed, the best coffee

flavors have been extracted and only the undesirable bitter ones are left.

21. F

The longer beans roast, the less caffeine they have.

22. F

An espresso shot has less caffeine than a cup of coffee.

According to the most recent numbers, Los Angeles had 3,510 coffee shops, and the next-ranking city—New York City—had 1,738.

23. T Instant coffee powder is made by heat-drying freshly brewed coffee.

9. One point for each:

24. F

A B C D

Half regular and half decaf Made with frothed milk only Made with nonfat milk One shot of espresso

10. A 11. B

That method is fine and used by many coffeehouses, but most coffee aficionados prefer mixing cold-brew concentrate with milk or water.

25. T

Most decaf beans are mechanically stripped of caffeine, but there is a coffee plant in Madagascar that grows decaffeinated beans.

How did you do? 0 to 11 Points

The best way to make iced coffee is to make a pot of coffee and then refrigerate it.

24

FOOD NETWORK MAGAZINE

5. B

6. A Hawaii is known for Kona coffee,

19

44

Cold-brewing requires steeping medium or coarse grounds in roomtemperature water for 12 to 24 hours.

12. D 13. One point for each:

NO BEANS! Ease in by trying coffee in a baked good. Check out our coffee-glazed quick bread in the insert (No. 17) on page 146.

12 to 23 Points

NICE SHOT! You know a lot about coffee; now’s let’s improve your barista skills: Try making a pumpkin-spice latte (page 36).

24 to 36 Points JAVA WELL DONE! You deserve a top-ofthe-line coffeemaker. Turn the page to see which machines the stars love best.

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A WEB WUNDERKIND TAKING SOCIAL DOWN NEW ROADS IF THE WORLD’S IN A MAD PINNING CRAZE, YOU CAN THANK TRACY CHOU. As a star software engineer at Pinterest, Chou spends her days enhancing the browsing experience and prototyping new ideas for THE go-to site for

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MY NEW DISCOVERY

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Ted Allen, at home in Brooklyn

portrait: SpENCEr HEYFroN; GrooMiNG: JoaNNa StEWart.

In the Know

i my

COFFEEMAKER ▲

Food Network stars show us their favorites....

MIELE WHOLE BEAN COFFEE SYSTEM (MODEL CVA 4066) “My Miele system is a splurge, but it’s awesome, especially if you have a lot of houseguests. Anybody who wants a cup of coffee can have it in 10 seconds—espresso, cappuccino, Americano, all with just the touch of a button. It also has a plumbedin water connection, because if I’m spending this much on a coffeemaker, I’m not filling up a tank.” $3,349; mieleusa.com for information

KITCHENAID PERSONAL COFFEEMAKER “I have a delightful little KitchenAid coffeemaker that produces enough coffee for a travel mug. I love, love, love the convenience when you need to take it on the run!” $100; kitchenaid.com

BODUM CHAMBORD 34-OUNCE COFFEEMAKER “My recipe for coffee? I measure the amount of coffee to put in relative to the water and then add two extra spoonfuls of coffee. I pour boiled—but not boiling—water over the grounds, stir and let it sit for at least 15 minutes. Then I press and drink with cream, no sugar. Sublime.” $40; bodum.com

OCTOBER 2014

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In the Know

UNIC STELLA DI CAFFÈ ÒMy Unic Stella di Caff• is a gorgeous machine. It really adds something to the space and just makes fantastic coffee. It can be custom-programmed and has an excellent pressure system.Ó $14,000; unic-usa.com for information

BIALETTI MOKA EXPRESS

CUISINART 12-CUP PROGRAMMABLE COFFEEMAKER (MODEL DCC–1100) ÒIÕm usually bleary-eyed waking up, not knowing whatÕs up from down. So I need the easiest one is simple to use. I set it down and hit Ôon.Õ I donÕt need a bunch of bells and

NESPRESSO PIXIE STEEL (LEFT) AND CITIZ BLACK ÒMy husband got me hooked on my daily espresso! Paired with a square of dark chocolate, itÕs my go-to mini dessert after a meal. It almost feels like a meal isnÕt over until weÕve had that. We love our espresso so much that, in addition to having a machine in the kitchen, we have one in our master bathroomÑ because sometimes ÔdownstairsÕ sounds too far awayÑas well as in my husbandÕs home office. So, yes, we have three!Ó $179/Pixie, $249/Citiz; nespresso.com

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ÒAt home, I only use the Bialetti Moka. We have every size, all standing proudly on top of our refrigerator. My two-cup maker has been with me since I was 17! There are just two extremely important things: Never forget it on the stove (the seals will burn), and never wash it with soap. A quick rinse is more than sufficient. In South America they never rinse the pot, and they sweeten the coffee by adding sugar to the brew as it comes out. After a decade of use, the inside gets coated in caramelized coffee, which makes the signature flavor.Ó From $25; bialetti.com

NEW CREST SENSI-STOP STRIPS: WELCOME TO LIFE AFTER SENSITIVITY PAIN I CAN DO WHAT I WANT AND EAT WHAT I WANT.

I CAN’T BELIEVE HOW EASY IT IS. IT’S AMAZING IT WORKED THAT FAST.

-KYLE H.

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MY LIFE COULD BE BACK TO NORMAL.

REALLY, REALLY AMAZING!!!

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-SARAH L.

Join all the people who are improving their lives in only 10 minutes. New Crest® Sensi-Stop™ Strips provide immediate relief that lasts up to one month.*

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STRIP

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Real people aware their comments may be used in advertising received a gif for providing their honest opinion about the product. *See package usage instructions and additional information.

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In the Know

MIELE NESPRESSO CAPSULE COFFEE SYSTEM “I love this machine because it makes incredible coffee and amazing espresso at the touch of a button with little mess. Plus, it’s easy enough for my kids to use, so we can get coffee in bed!” $2,799; mieleusa.com for information

BODUM BRAZIL 34-OUNCE COFFEEMAKER “I use a classic Bodum French press. I buy small batches of super-dark, super-oily beans, grind them in the morning and put three scoops in the press with some hot water. It’s like torture waiting for the grounds to steep, but the aroma and ritual of it all is intoxicating. I take two cups black during the weekdays, but on the weekends I take it with fresh half-and-half and some Mexican vanilla powder I got in Puerto Vallarta.” $20; bodum.com

dinner idea unboring chicken HELP

GET your betty on

Impossibly Easy Mini Chicken Pot Pie how-to at bisquick.com

© General Mills.

NESPRESSO GRAN MAESTRIA “As much as I love pulling a hand-crafted espresso, my life at home usually does not allow me the luxury. I opt instead for Nespresso’s Gran Maestria machine. With the push of one button, I get my espresso just how I need it—fast! And I love the cup warmer on the side. We preheat our coffee cups at my restaurant The Lambs Club, and with this machine, I can enjoy this nice touch of hospitality at home, too.” $599; nespresso.com

KEuRIG SPEcIAl EdITION BREwER “I told myself I was going to use my Keurig until it quit on me… and by golly, it hasn’t quit yet. I’ve had the same one for years! I love the Starbucks French Roast cups (I can get them in my small town; go figure!) because they’re nice and strong, but I mostly love the Keurig because I can have coffee anytime I need a ‘hit’ throughout the day. And since I’m the only person in my family of six who drinks coffee, I would hate to brew a whole pot in the morning. Plus, I don’t have the patience to wait for a pot to brew; at 5 a.m., coffee is a critical need!” $150; keurig.com

head start homemade cookies future chef HELP

GET your betty on super-easy chocolate chip cookie mix

Star Kitchen

Nancy Fuller cooks for a crowd in her big country kitchen. phOtOgraph bY

STEVE GIRALT

If you stop by Nancy Fuller’s house in New York’s Hudson Valley, there’s a good chance you’ll find Nancy, star of Food Network’s Farmhouse Rules, and a couple dozen family members in the kitchen. Nancy and her husband have eight children between them (14, counting spouses), plus 13 grandchildren ages 4 to 14. And all of them visit—a lot. When Nancy bought her 17th-century farmhouse, there was no working kitchen; it was just a room with a sink and a single cupboard overhead. So she turned the largest room in the house—a 420-square-foot space that was once a detached carriage house—into a giant kitchen and dining room. She added modern appliances (refrigerated drawers, a Miele dishwasher) that come in handy when she’s shooting her show here, but she kept the look true to the centuries-old house. The open format is perfect for giant gatherings, provided everyone follows Nancy’s number-one farmhouse rule: “No eating beyond the kitchen—no exceptions!” she says. “Take 13 kids plus their parents and multiply the cookies and brownies and cheese and crackers by that number—it’s a lot of vacuuming.” 54

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OctOber 2014

Cloth napkins

Growing up, each of Nancy’s kids had a monogrammed napkin ring, which they still use for big family meals. “It was a way of teaching them manners,” says Nancy. “I wanted them to know that you always sit down and put your napkin on your lap.”

In the Know

Color wheel

Nancy painted the cabinets four times before she settled on this neutral brown shade. “They were green, blue, pink and yellow,” she says, “but they wanted to be this color.”

HAIr AND MAKeUP: ALeXANDrA brOcK.

Island hideaways

Nancy designed her island as a storage area for pretty much everything: There is a spot for spices, a cutout for sheet pans and a cabinet for her husband David’s guilty pleasures, like peanut butter and jelly.

Turn the page to get Nancy’s look.

OctOber 2014

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In the Know

Get the Look

Pick up some of Nancy’s finds for your own kitchen. This hand-polished brass cabinet pull is almost identical to the ones on Nancy’s drawers. $6.50, Hickory Manor House; knobdepot .com

These reproduction iron chandeliers from Ball and Ball are in keeping with the old farmhouse. $950 for a 17-inch fixture; ballandball.com

She settled on Benjamin Moore’s Night Horizon for the cabinets. From $50 per gallon; benjaminmoore.com for stores

Nancy is a big proponent of the farm-to-table movement, and this postcard serves as a cheeky reminder. $2; 617-864-0656 to order

Nancy bought her antique wagon at an auction. This one, sold online, is made to hold plants. $60; kotulas.com

Nancy has collected antique bread boards for years; Lucullus has a rotating stock of similar ones. From $85; lucullusantiques.com

cabinet pull, paint, wagon, bread board and postcard: devon jarvis/studio d. chandelier: marko metzinger/studio d.

The travertine Nancy used for her sink came from a friend’s quarry in Mexico. The stone for this single-slab look-alike is from Mexico, as well. $2,197; treasuresdeoldmexico.com

© Inter IKEA Systems B.V. 2014

ORSA kitchen Starting at

1999*

$

Based on 10'×10' kitchen.

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In the Know

our inman

About 64,000 people show up in Miami every year at the end of February for the Food Network South Beach Wine & Food Festival. But few get to experience the big bash from the VIP seats, the way The Kitchen host and Iron Chef Geoffrey Zakarian does. This festival is Geoffrey’s playground: He throws parties, hosts talk shows and judges competitions. “Just being around all of these passionate and supremely talented chefs and winemakers is my idea of paradise,” he says. We asked Geoffrey to keep a photo journal as he ate, drank and cooked his way through the four-day event. Here’s the inside story….

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PHOTO: JEFFErY SALTEr.

south beach

The big kick-off event at the festival is T h u r s d ay 7 p. m .

THE Q

f r i d ay 11 a.m.

The Q, a barbecue-themed party under a massive tent on the beach. Dozens of chefs, including Geoffrey, create a dish and then cook like crazy for 3,000 guests. Partygoers eat their way around, while judges pick a favorite.

kitchen collab

Robert irvine joins chef Jamie DeRosa at his Miami Beach hot spot Tongue & Cheek for a luncheon. Geoffrey comes to show support.

“

Me with Paul Corsentino from my restaurant The National, and our volunteers—all wearing my signature frames. We served more than 1,000 portions of our Cinnamon Lacquered Ribs with Pomegranates!”

“ f r i d ay 3 p. m .

Behind-the-scenes Photos: coURtesY oF cAt hAn And GeoFFReY ZAKARiAn. the Q, middle Photo: GettY imAGes.

food talk

Thank

showtime! Geoffrey’s

famous friends gather poolside at The James Royal Palm hotel to hear his Sirius XM Radio talk show, Food Talk.

“

A packed house with so much food and wine…where

“

Chefs Marco Canora and Tom Colicchio seem content with a bottle of rosé— guys, are you even listening to the show? !”

Chris Santos ties for first place for his barbecue beef cheek soft taco. He gets a trophy and a giant check from festival founder Lee Schrager.“

“

My guest, Marc Summers, dares me to jump in the pool. I consider it…but pass.”

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burger bash

“

Michael Symon’s restaurant BSpot wins the People’s Choice Award for the fourth time with the infamous ‘Fat Doug,’ topped with pastrami, Swiss and coleslaw.”

burger bash is the

biggest party of all: 3,400 people get to taste an insane number of burgers while judges— celebrity chefs and food experts—choose the best burger of the year.

“

One of the many monsters that cross our lips. My fellow judge Trisha Yearwood is hungry and equally aghast at the quantity of burgers we must eat.”

“

Game on at Burger Bash! Time to judge all of that Pat LaFrieda meat! Yes, this is a trophy with a plastic burger on top.”

s at u r d ay 1 2 p. m .

rosÉ brunch

You know you’re somebody

when you get invited to Geoffrey’s Rosé Brunch, a garden party that he and his wife, Margaret, throw at the Soho Beach House every year. It’s the poshest party of the weekend, and the guest list is a who’s who of the food world.

“

“

I’m too busy pouring Domaines Ott to actually drink any!”

chef Jonathan Waxman—right, Anne and Marc?”

“

My fellow Chopped judge Aarón Sánchez and chef Eric Ripert kick off the party.”

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“

Our annual spit-roasted whole pig! We manage to eat the entire thing, along with an enormous saltcrusted grouper.”

BURGER AND ROSé BRUNCH: GETTY IMAGES (5).

f r i d ay 7 p. m .

WORTH PASSING DOWN

others not so much

Grandpa Bill’s sense of fashion Uncle Rick’s bowling ball head

Grandma Stella’s Spicy Coleslaw

Aunt Marie’s Famous Potato Salad

Uncle Matt’s Kickin’ Chicken

Cousin Ted’s unibrow Aunt Marjorie’s frizzy hair

Aunt Beth’s annoying laugh

or Sauce

salt

s u n d ay 1 p. m .

farm to table

on the last day of the weekend, Geoffrey hosts an afternoon Farm to Table party at The Palms Hotel.

s u n d ay 4 : 3 0 p. m .

book demo

cooking demos run throughout the festival; celebrity chefs take the stage for about 45 minutes each. Geoffrey cooked from his book Town/Country.

“

Backstage prep list for the amazing kitchen helpers and demo producers—chef demos are back-to-back.”

“

The lovely ladies of Key Group, my public relations company. Have any of you seen my specs?”

“

I’m about to make roast chicken on stage. My mise en place is ready to go! “

“

“

Aarón stops by looking for more rosé! Hey, it’s 5 o’clock somewhere— I have to get him a drink.”

Bounty from Ocean Blue, my restaurant on the cruise ship Norwegian Getaway.”

“

It’s an honor to cook with talented chefs from all over Miami for this closing event.”

“

My demo was followed by a signing for my first cookbook. Next time, I’ll cook from my new book, My Perfect Pantry, out this month. ”

Hang out with Geoffrey and other Food Network stars: Tickets are on sale now for the South Beach Wine & Food Festival, February 19–22, 2015. One lucky reader will win an amazing festival prize pack: two tickets to a full weekend of events, plus airfare, and hotel accommodations provided by Doubletree. Beginning September 9, enter at foodnetwork.com/sobewffsweepstakes. nO puRCHasE nECEssaRy TO EnTER OR WIn. FOOd nETWORK sOuTH BEaCH WInE & FOOd FEsTIVaL sWEEpsTaKEs is sponsored by Hearst Communications, Inc. From september 9, 2014, at 12:01 a.m. ET through October 30, 2014, at 11:59 p.m. ET, go to foodnetwork.com/sobewffsweepstakes and complete and submit the entry form pursuant to online instructions. Important notice: you may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Open to legal residents of the 50 united states and the district of Columbia who have reached the age of 21 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 and where prohibited by law. sweepstakes is subject to complete official rules available at foodnetwork.com/sobewffsweepstakes.

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CONTEST PHOTO: GETTY IMAGES.

WIN TICKETS TO South beach!

A DV ERTISEMEN T

Grape, Feta and Mint Quinoa Salad

Grilled Onion and Grape Relish

Chocolate Tofee Grapes

Grilled Onion and Grape Relish 1

sweet onion, cut into ¼-inch slices

1

cup grapes, halved

2 teaspoons olive oil

1

¼ teaspoon salt

⅓ cup water

¼ teaspoon pepper

1

¼ cup chopped mint 3

Grape, Feta and Mint Quinoa Salad cup quinoa

½ cup fresh lemon juice 8

cup red seedless California grapes

½ cup crumbled feta cheese

fresh mint leaves, coarsely chopped

Sliced green onion tops (optional)

tablespoons fresh lemon juice

Directions Directions (Makes 6 servings)

1. Rinse the quinoa in a fne-mesh sieve.

1. Grill the onion slices on a preheated, medium-hot grill for 3 minutes per side, or until soft and beginning to brown.

2. Put it in a medium saucepan with the water and bring it to a boil; reduce the heat and simmer, covered, for 12 minutes.

2. Put the onions into a medium-sized bowl and stir the grapes, mint, lemon juice, olive oil, salt, and pepper and toss well.

3. Remove from the heat and let stand for 10 minutes.

Serving suggestions

5. Cover and refrigerate until chilled.

Top grilled seafood or other meats with this favorful relish.

6. Stir together the quinoa, grapes, cheese, lemon juice, and mint in a large bowl. Top with green onions, if desired.

4. Remove the cover and fuf with a fork.

Nutritional Stats Nutritional analysis per serving (relish only): Calories 42; Protein .43 g; Fat 2 g; Sat Fat .24g, Calories from Fat 31%; Calories from Sat Fat 0%; Carbohydrates 7.4g; Cholesterol 0mg; Fiber .9g; Sodium 99 mg.

Nutritional Stats Nutritional analysis per serving (without onions): Calories 228; Protein 8 g; Carbohydrate 36 g; Fat 6 g; 25% Calories from Fat; Cholesterol 17 mg; Sodium 222 mg; Potassium 400 mg; Fiber 3 g.

Grape, Tortellini and Hazelnut Spinach Salad

Chocolate Tofee Grapes 25 green or red seedless California grapes ½ cup semisweet chocolate chips or chopped semisweet chocolate

¾ pound dry tortellini

¼ teaspoon freshly ground pepper

½ cup fnely chopped tofee bits

1

gallon water

3

1

2

teaspoons salt

1

teaspoon vegetable oil

tablespoon heavy cream

¹∕6 cup balsamic vinegar ¼ cup mayonnaise

Directions

¼ cup sour cream

1. Put toothpicks into the grapes, set aside.

1

2. Line a baking sheet with wax paper or parchment.

Directions

3. In a small double boiler, melt the chocolate and oil together over medium-low heat, stirring until melted, about 5 minutes (or in the microwave on high power 30 seconds, stirring once). 4. Dip the grapes in the chocolate and then in the tofee. Place on the parchment lined baking sheet. 5. Repeat until all the grapes are used. Chill until set.

teaspoon dijon mustard

cups red seedless California grapes

¼ cup green onions, chopped ¼ cup fresh basil, chopped ½ cup toasted hazelnuts, coarsely chopped 2 cups baby spinach

1. Cook tortellini in salted water to al dente state; drain well. Toss cooked tortellini with vinegar and cool to room temperature.

3. Let stand 1 hour in refrigerator.

2. Combine mayonnaise, sour cream, mustard and pepper; mix well. Combine all ingredients and mix well.

Nutritional Stats

4. Toss lightly with spinach leaves and serve. Calories 324; Protein 8 g; Carbohydrate 30 g; Fat 20 g (54 percent calories from fat); Cholesterol 84 mg; Sodium 406 mg; Fiber 2.26 g.

Serve up a juicy, delicious burst of favor at your next gathering. Include Grapes from California on the menu. Grab a bunch today.

This is real food for babies. Homemade is our inspiration. Just real, whole fruits and vegetables are inside our jars. And nothing else. beechnut.com

Fun Cooking Spice up your pumpkin seeds. Then, try some new apple recipes and make flavored french fries. PhotograPh by

smoked paprika

VICTOR PRADO

chipotle

curry FOOD STYLING: LIZA JERNOW.

The Hot Seed Give your pumpkin seeds a kick this year. Scrape the seeds out of your pumpkin, then separate from the stringy pulp. Rinse in a colander, then shake dry. Spread out 1 cup seeds on an oiled baking sheet and bake 30 minutes at 300° to dry them out. Toss with a little canola oil, a few pinches of salt and your choice of spice mix: 2 teaspoons smoked paprika plus a pinch of cayenne pepper, ¾ teaspoon curry powder plus a few grinds of black pepper, or ½ teaspoon chili powder plus ½ teaspoon chopped chipotle in adobo. Return to the oven until crisp, 15 to 20 more minutes. Let cool. october 2014

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Fun Cooking

a day

an

Get your daily dose: We developed new recipes for the whole month. ANDREW PURCELL

FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.

phOTOgRaphs By

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CHILI-LIME APPLE FRIES

Apple Fritters Peel and core 2 apples; slice into ¼-inch-thick rings. Toss with 1 cup buttermilk and 2 tablespoons sugar. Whisk 1½ cups four with a pinch each of cinnamon and salt. Dredge the apples in the four, return to the buttermilk, then dredge in the four again. Deep-fry in 350˚ vegetable oil until crisp; drain on paper towels and sprinkle with sugar.

Cut apples into matchsticks; toss with lime juice, then with chili powder, cayenne, salt and chopped cilantro.

Apple-Cookie Boats Halve apples and scoop out the cores. Fill with cookie butter, then sprinkle with crushed chocolate cookies.

Salted Caramel–Apple Tartlets

Apple Crostini with Bacon

Toss 2 diced peeled apples with 2 tablespoons each melted butter and lemon juice in a baking dish. Bake at 425˚ until tender, about 20 minutes. Meanwhile, bake 16 puf pastry cups as the label directs. Pull out the tops and fll with the cooked apples. Top with sea salt, crème fraîche and warm caramel sauce.

Butter baguette slices and broil until toasted. Top with peanut butter and thinly sliced apples; drizzle with honey and top with crumbled cooked bacon.

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Fun Cooking

Apple Meringue Pie 1

round refrigerated pie dough (half of a 14-ounce package) ¼ cup sliced blanched almonds 6 McIntosh or Braeburn apples, peeled and chopped 11 tablespoons sugar 4 tablespoons unsalted butter 2 tablespoons fresh lemon juice 2 teaspoons pure vanilla extract 3 large egg whites, at room temperature Pinch of salt

ACTIVE: 45 min l TOTAL: 1 hr 45 min (plus cooling) l SERVES: 6 to 8

1. Preheat the oven to 425˚. Line a 9-inch pie plate with the dough; crimp the edges. Pierce the bottom all over with a fork, then refrigerate 15 minutes. Line the crust with foil and fll with pie weights or dried beans. Place on a baking sheet and bake until set, about 7 minutes. Remove the foil and weights; continue baking until golden, about 6 more minutes. Transfer to a rack to cool. 2. Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes. Combine the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over medium heat until the apples are tender, about 12 minutes. Uncover and cook, mashing and stirring with a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes. Transfer the apples to the pie crust and sprinkle with the toasted almonds. 3. Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes. Gradually add the remaining 6 tablespoons sugar and beat until stif, 2 to 3 more minutes. Transfer the meringue to a pastry bag ftted with a ½-inch star tip. Pipe around the edge of the pie, then pipe in a lattice pattern. Bake until the meringue is golden, 15 to 20 minutes. Let cool completely. OCTOBER 2014

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Coconut Baked Apples Cut out the cores from 4 apples, leaving the bottoms intact. Mix ½ cup each chopped macadamia nuts and shredded coconut, and 3 tablespoons each softened butter and brown sugar; stuf into the apples, then stand upright in a baking dish with ⅓ cup water. Bake at 350˚ until tender, about 45 minutes. (Tent with foil if the topping gets too brown.) Drizzle with melted chocolate.

HONEY-apple SALAD Simmer equal parts honey and water with a few thin strips of lemon zest, 5 minutes. Pour over a bowl of chopped apples; toss to coat.

Apple Chai Tea Bring a small saucepan of water to a boil with a few apple slices. Pour over a chai tea bag in a mug; let steep.

Cider-Poached Apples Combine 4 cups apple cider, ½ cup brown sugar, 1 cinnamon stick, 2 cloves, 2 star anise pods, 2 wide strips orange zest and 1 split vanilla bean in a pot; bring to a simmer. Peel and halve 4 apples and scoop out the cores. Poach the apples in the cider mixture until tender, turning occasionally, about 30 minutes. Let cool in the liquid.

Apple Rice Pudding Cook 1 cup white rice a few minutes longer than the label directs, adding ¼ cup chopped dried apples and 2 tablespoons sugar to the water. (The rice should be very soft but not mushy.) Stir in 1 cup vanilla ice cream until melted and creamy. Top with chopped fresh apple.

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Fun Cooking

Apple-Oat Cookies 2¼ 1 1 ¾ ½ ½ ¼ 1½ ½ ½ 2 1 2 1 2

cups all-purpose flour cup old-fashioned oats teaspoon ground cinnamon teaspoon baking powder teaspoon baking soda teaspoon salt teaspoon ground allspice sticks unsalted butter, melted and cooled slightly cup packed light brown sugar cup granulated sugar large eggs Fuji or Gala apple, coarsely grated teaspoons pure vanilla extract cup confectioners’ sugar tablespoons milk

ACTIVE: 30 min l TOTAL: 1 hr l MAKES: about 24 cookies

1. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Whisk the four, oats, cinnamon, baking powder, baking soda, salt and allspice in a medium bowl. Combine the butter, brown sugar, granulated sugar and eggs in a separate bowl; whisk until smooth. Stir in the grated apple and vanilla, then stir in the four mixture until just combined. 2. Scoop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 1 inch apart. Bake until just set around the edges, 10 to 12 minutes, switching the baking sheets halfway through. Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. 3. Make the glaze: Whisk the confectioners’ sugar and milk in a bowl; drizzle on the cookies.

AppleCheese Toast Spread fg jam and whole-grain mustard on crusty bread. Top with sliced muenster cheese and apple and broil until the cheese melts. Sprinkle with pepper.

Apple Pie Waffles Stir a handful of fnely chopped apples and a pinch of apple pie spice into wafe batter before cooking. Serve topped with confectioners’ sugar and vanilla ice cream.

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Fun Cooking

Apple-Cherry Compote Melt 4 tablespoons butter in a saucepan over medium heat. Add 2 chopped peeled apples, ½ cup dried cherries, ¼ cup sugar, 1 split vanilla bean, 1 tablespoon water and the juice of ½ lemon. Cook, stirring occasionally, until the apples are tender, about 7 minutes.

Apple-Anise Galette

JAMmy Apples Brush cored quartered apples with melted butter and broil until browned. Top with strawberry jam and serve with vanilla frozen yogurt.

MICROWAVE APPLE CRISP Combine 1 chopped peeled apple with 1 tablespoon each dark rum, maple syrup and butter in a microwave-safe bowl. Microwave until tender, 5 minutes. Top with crushed gingersnaps.

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Set 1 round refrigerated pie dough on a parchmentlined baking sheet. Top with 2 chopped peeled apples, leaving a 1½-inch border. Fold in the edge of the dough. Whisk 1 egg, ¼ cup sugar, 3 tablespoons four and ½ teaspoon lemon zest until smooth; set aside. Cook 4 tablespoons butter, 1 teaspoon vanilla and a pinch of anise seeds in a skillet until golden, 5 minutes. Slowly whisk the butter into the egg mixture, then pour over the apples. Bake at 400˚ until golden brown, about 35 minutes.

day fun.

Toyota RAV4 toyota.com/rav4

Options shown. Do not overload your vehicle. See Owner’s Manual for weight limits and restrictions. ©2014 Toyota Motor Sales, U.S.A., Inc.

Fun Cooking

Apple CrÊpes Cook 2 thinly sliced peeled apples with 2 tablespoons each brown sugar and lemon juice, 1 teaspoon vanilla and a pinch of cinnamon in a skillet over medium-high heat until tender, 5 minutes. Spoon onto six 10-inch crêpes and fold into quarters; keep warm in a buttered skillet over low heat. Simmer ¾ cup orange juice, 2 teaspoons orange zest, ¼ cup brown sugar and 2 tablespoons butter in a small saucepan until syrupy, 10 minutes. Drizzle over the crêpes and top with mascarpone.

Apple-Almond Toast Pulse ½ cup sliced blanched almonds, ⅓ cup sugar, 4 tablespoons butter, 2 egg yolks and ½ teaspoon almond extract in a food processor to make a paste. Spread half of the paste on 4 slices lightly toasted bread. Top with apple slices. Spread the remaining almond paste on top. Bake at 400˚ until golden brown, about 8 minutes.

Apple-Butterscotch Blondies cooking spray 1 cup all-purpose flour ½ teaspoon kosher salt ¼ teaspoon baking powder 6 tablespoons unsalted butter ¾ cup packed light brown sugar 1 teaspoon pure vanilla extract 2 large eggs 1 apple, peeled and finely chopped ⅓ cup butterscotch chips

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ACTIVE: 20 min l TOTAL: 45 min (plus cooling) l MAKES: 12 blondies

1. Preheat the oven to 350˚. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; lightly coat with cooking spray and set aside. 2. Whisk the four, salt and baking powder in a small bowl. Melt the butter in a medium saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning. Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool slightly. Add the eggs and whisk until smooth. Stir in the four mixture, then the apple and butterscotch chips. Pour into the prepared pan and smooth the top. 3. Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes. Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang and cut into pieces.

Fun Cooking

Apple–Chocolate Chip Bread Pudding 1

1-pound loaf sliced cinnamon-raisin bread, cut into 1½-inch pieces 2 tablespoons unsalted butter, cut into small pieces, plus more for the baking dish 4 cups milk ½ cup granulated sugar ½ teaspoon kosher salt 2 large eggs plus 6 egg yolks 1 teaspoon pure vanilla extract 2 apples, peeled and diced ½ cup bittersweet chocolate chips confectioners’ sugar and whipped cream, for topping

ACTIVE: 30 min l TOTAL: 2½ hr l SERVES: 12

1. Preheat the oven to 250˚. Spread the bread on a baking sheet and bake until crisp, about 30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside. 2. Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly. 3. Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared baking dish. Pour the custard over the bread mixture, then gently press the bread down into the custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes. 4. Increase the oven temperature to 350˚. Bake the bread pudding, covered, until a knife inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until browned, about 15 more minutes. Let cool slightly; dust with confectioners’ sugar and serve with whipped cream.

Ham and Apple Pizza Preheat the oven to 400˚; brush a foil-lined baking sheet with olive oil. Pat a 14-ounce package refrigerated pizza dough into a 9-by-12-inch rectangle on the baking sheet. Toss ½ thinly sliced red onion with 1 tablespoon each olive oil and fresh thyme, and season with salt and pepper. Top the crust with 8 ounces grated havarti cheese, the onion mixture, 1 thinly sliced apple and ¼ pound sliced ham (cut into strips). Bake until golden, about 25 minutes.

Apple Brown Betty Peel and roughly chop 3 apples. Heat 4 tablespoons butter in a small ovenproof skillet over medium heat; add the apples, sprinkle with 2 tablespoons sugar and a pinch of apple pie spice, and cook until softened, 5 minutes. Add ¼ cup apple cider and bring to a simmer; remove from the heat. Toss 1 crumbled corn mufn with 4 tablespoons melted butter and 1 tablespoon sugar; sprinkle over the apples. Bake at 350˚ until golden brown, 25 to 30 minutes.

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, nutritious s u io ic l e D ® Grabbers. go go go. Graduates s for toddlers oneatrnhmeore at gerber.com L pouche ®

Fun Cooking

Pomegranateapple Salsa Apple-Walnut Sundae Melt 2 tablespoons butter in a large skillet over medium-high heat. Add 2 sliced peeled apples, sprinkle with 2 tablespoons sugar and cook until lightly browned and just tender, about 5 minutes. Stir in one 5-ounce jar walnuts in syrup; warm through. Serve over vanilla ice cream.

Toss 2 fnely chopped apples, ½ cup each pomegranate seeds and chopped grapes, 2 tablespoons each chopped fresh mint and lemon juice, and 1 tablespoon sugar in a bowl. Serve with cinnamon sugar pita chips.

Apple Cider Granita Heat 2 cups apple cider, the juice of 1 lemon and ½ cup sugar in a saucepan, stirring until the sugar dissolves; let cool. Transfer to an 8-inch-square baking dish and freeze until ice crystals begin forming around the edges, about 45 minutes. Scrape the granita with a fork every 30 minutes until frozen, about 4 hours. Top with chopped apple and whipped cream mixed with cinnamon, ginger and nutmeg.

BAKLAVA APPLES Combine ⅓ cup chopped toasted walnuts, ¼ cup brown sugar and ¼ teaspoon allspice. Peel and cut out the cores from 4 apples, leaving the bottoms intact. Fill with the walnut mixture, then top each with a dab of butter. Lay out a sheet of phyllo dough; brush with melted butter and lightly sprinkle with breadcrumbs. Add 2 more layers of phyllo, butter and breadcrumbs, then top with another sheet of phyllo and more butter. Cut the stack in half; put an apple on each half, then gather the corners to seal at the top. Repeat to wrap the other 2 apples. Bake at 350˚ until golden, 50 minutes. Let cool; dust with confectioners’ sugar.

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HeluvaGood.com

Fun Cooking



WE MIGHT

Apple-Fennel parfait Toss diced apple with ground fennel seeds, lemon juice and sugar. Layer with plain Greek yogurt, crumbled anisette cookies and honey in a tall glass.

THE SAME

BUT WE’RE ON THE SAME

Apple-Ginger smoothie



Puree ½ cored apple in a blender with 1 tablespoon plain yogurt, 1 teaspoon each lemon juice and maple syrup, ½ teaspoon grated ginger, a few ice cubes and a splash of water until smooth.

Abstain from connecting the ads ®/TM trademarks ©Mars, Incorporated 2014

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

MIGHT BE IN

SAME BAG,

WE’RE NOT

SAME PAGE.

Caramel AppleS

ACTIVE: 40 min l TOTAL: 40 min l MAKES: 4 apples

2 cups sugar 6 tablespoons unsalted butter ¼ teaspoon kosher salt ½ cup heavy cream, at room temperature 1 teaspoon pure vanilla extract Cooking spray 4 apples (the caramel will stick best to organic/unsprayed apples)



1. Combine the sugar, butter and salt in a medium saucepan and cook over medium heat, stirring occasionally, until dark amber, about 20 minutes. 2. Remove the pan from the heat and carefully pour in the cream and vanilla (it will bubble up). Set the saucepan over low heat and continue cooking, whisking, until smooth and the bubbling subsides, 2 to 4 more minutes. Remove from the heat and pour into a large glass measuring cup or bowl so the caramel is about 2 inches deep. Set aside, stirring occasionally, until cooled slightly and thick enough to coat a spoon, 12 to 15 minutes. 3. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Insert a wooden stick into the center of each apple, about one-third of the way down. Holding an apple by the stick, dip it into the caramel and roll around to cover. Gently twirl the apple over the measuring cup, letting the excess caramel drip of, then turn it upside down and hold about 30 seconds to help set the caramel; place on the prepared baking sheet. Repeat with the remaining apples. Let set 15 minutes.

Please don’t join the ads

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Fun Cooking

Major

Meltdown A hot cheese dip makes any party better. ANDREW PURCELL

FOOD STYLING: JAMIE KIMM; PROP STYLING: CARLA GONZALEZ-HART.

photographs by

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Queso Fundido with choRizo

ACTIVE: 30 min l TOTAL: 40 min SERVES: 6 to 8

2 1 8

poblano chile peppers tablespoon extra-virgin olive oil ounces fresh chorizo, casings removed ½ cup chopped scallions 2 tablespoons all-purpose flour ½ cup lager 2 cups grated cheddar cheese (about 8 ounces) 2 cups grated muenster cheese (about 8 ounces) tortilla chips, for serving 1. Preheat the broiler. Put the poblanos on a broiler pan and broil, turning occasionally, until charred all over, about 10 minutes. Transfer to a bowl, cover with a plate and let steam until cool enough to handle, about 10 minutes. Scrape of the charred skin with a paring knife and remove the stems and seeds; chop the peppers and set aside. 2. Heat the olive oil in an 8- or 9-inch cast-iron skillet over medium heat; add the chorizo and cook, breaking up the meat with a wooden spoon, until cooked through, about 5 minutes. Add the scallions and poblanos and cook until the scallions are wilted, about 2 minutes. Add the four and cook, stirring to coat, 1 minute. 3. Add the lager and bring to a boil; cook until thickened, about 1 minute. Add the cheese, a handful at a time, stirring until melted before adding more. Transfer the skillet to the broiler and broil until browned and bubbling, 1 to 2 minutes. Serve with chips.

Baked Ricotta with Lemon and heRBs ACTIVE: 10 min l TOTAL: 25 min l SERVES: 6

1 pound fresh ricotta cheese Grated zest of 1 lemon 1 teaspoon chopped fresh thyme ½ teaspoon chopped fresh rosemary Kosher salt Pinch of red pepper flakes 1 tablespoon grated parmesan cheese 1 tablespoon extra-virgin olive oil Sea salt Grilled or toasted crusty bread, for serving

1. Preheat the oven to 375˚. Whisk the ricotta, lemon zest, thyme, rosemary, ¼ teaspoon kosher salt and the red pepper fakes in a medium bowl until smooth and creamy. 2. Transfer to a 2-cup ramekin and sprinkle with the parmesan. Bake until golden and bubbling, about 15 minutes. Drizzle with the olive oil and sprinkle with sea salt. Serve with bread.

Baked CamBozola with PeCans and CranBerries ACTIVE: 10 min l TOTAL: 25 min l SERVES: 6 to 8

½ cup roughly chopped pecans ½ cup dried cranberries 2 teaspoons packed light brown sugar ¼ teaspoon curry powder Kosher salt 1 pound cambozola cheese, rind removed, cubed Sliced pears and/or crackers, for serving

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1. Preheat the oven to 400˚. Combine the pecans, dried cranberries, brown sugar, curry powder and a pinch of salt in a medium bowl. 2. Put the cheese in a 1-quart baking dish and top with the pecan mixture. Bake until the cheese melts and the nuts are toasted, about 12 minutes. Serve with sliced pears and/or crackers.

Fun Cooking

Reuben Dip ACTIVE: 15 min l TOTAL: 30 min l SERVES: 6 to 8 1 8-ounce package cream cheese, at room temperature ½ cup mayonnaise 2 tablespoons ketchup 1 tablespoon horseradish, drained 1 tablespoon relish 2 cups grated Swiss cheese (about 8 ounces) 2 ounces deli-sliced corned beef, chopped ½ cup sauerkraut, drained, patted dry and chopped ¼ cup chopped fresh chives Pumpernickel bread, for serving

1. Preheat the oven to 375˚. Combine the cream cheese, mayonnaise, ketchup, horseradish and relish in a food processor and puree until smooth; transfer to a large bowl. Stir in the Swiss cheese, corned beef, sauerkraut and chives. 2. Spread the dip in a 1-quart baking dish and bake until browned and bubbling, about 15 minutes. Serve with bread.

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Fun Cooking

Baked GOaT CHeeSe dIP ACTIVE: 20 min l TOTAL: 25 min l SERVES: 6 1 10-ounce log goat cheese, at room temperature 4 ounces cream cheese, at room temperature ¼ cup grated parmesan cheese ¼ cup extra-virgin olive oil, plus more for brushing Freshly ground pepper 8 small cocktail tomatoes (about 10 ounces), quartered 2 tablespoons chopped fresh chives 2 teaspoons balsamic vinegar 1 clove garlic, finely chopped Kosher salt toasted baguette slices, for serving

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1. Preheat the oven to 400˚. Combine the goat cheese, cream cheese, parmesan and 2 tablespoons olive oil in a food processor and season with pepper; puree until smooth. Brush a 1-quart baking dish with olive oil, then spread the cheese mixture in the dish, mounding it slightly higher around the edge than in the middle. Bake until golden and heated through, about 15 minutes. 2. Meanwhile, combine the tomatoes, chives, vinegar, garlic, the remaining 2 tablespoons olive oil and ½ teaspoon salt in a medium bowl. Spoon the tomato mixture on top of the dip. Serve with baguette slices.

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On The Fry Shake up your frozen french fries with spices and dips. ANDREW PURCELL

FOOD STYLING: JAMIE KIMM; PROP STYLING: CARLA GONZALEZ-HART.

photographs by

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Fun Cooking

HOW TO MAKE Spiced Fries For all recipes, preheat two baking sheets at 450˚ on the top and bottom oven racks. Add spices to a 32-ounce bag of frozen fries and spread on the hot baking sheets. Bake as directed, switching the pans halfway through.

Moroccan Fries

Caraway-Dill Fries

Celery Salt Fries

Toss the fries with 2 tablespoons olive oil, 2 teaspoons ground cumin, 1 teaspoon ground coriander, ½ teaspoon ground ginger and ¼ teaspoon each ground cinnamon and cayenne; bake. Sprinkle with chopped cilantro.

Toss the fries with 2 tablespoons olive oil, 2 teaspoons each dried dill and ground caraway and ½ teaspoon mustard powder; bake.

Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon celery salt; bake.

Pickled Mayo

Cumin Ketchup

Combine ½ cup mayonnaise, ¼ cup chopped dill pickle and 2 tablespoons deli mustard.

Combine ½ cup ketchup, 2 tablespoons horseradish, the juice of ½ lemon, 2 teaspoons Worcestershire sauce and a dash of hot sauce.

Jerk-Spiced Fries

Chipotle Fries

Garlic-Parmesan Fries

Toss the fries with 2 tablespoons olive oil and 2 tablespoons jerk seasoning; bake. Sprinkle with thinly sliced scallions.

Toss the fries with 2 tablespoons olive oil, 1 tablespoon smoked paprika and 1 teaspoon chipotle chile powder; bake.

Chutney Mayo

Smoky Barbecue Sauce

Toss the fries with 2 tablespoons olive oil and 1 teaspoon granulated garlic; bake, sprinkling with ½ cup grated parmesan during the last 5 minutes. Sprinkle with chopped parsley.

Combine ½ cup mayonnaise, ¼ cup mango chutney, the zest and juice of 1 lime and a dash of hot sauce.

Combine ½ cup barbecue sauce, 1 to 2 tablespoons adobo sauce (from a can of chipotles) and 2 tablespoons pure maple syrup.

Toast 1 tablespoon ground cumin in a small dry skillet. Let cool, then mix with ½ cup ketchup, 3 tablespoons apricot preserves and a dash of hot sauce.

Bloody Mary Ketchup

Herb-Anchovy Mayo Pulse ½ cup mayonnaise, ¼ cup each basil and parsley, 2 teaspoons dijon mustard, 2 anchovy fllets and 1 small crushed garlic clove in a food processor until smooth. october 2014

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Weeknight Cookıng Try these easy fall meals from our test kitchen.

FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: CHRISTINA LANE.

phOTOgRaphs By

CHARLES MASTERS

Make lasagna in a skillet! See page 108.

OCTOBER 2014

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Weeknight Cooking

lowcalorie dinner

MEXICAN EGG TACOS WITH POTATOES ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

8 large eggs 1 teaspoon chili powder Kosher salt 2 Yukon gold potatoes (about 1 pound), diced 1 onion, diced 1 poblano chile pepper, thinly sliced Cooking spray 3 plum tomatoes, diced ½ cup chopped fresh cilantro 2 tablespoons jalapeño hot sauce 1 tablespoon unsalted butter 12 white corn tortillas

SPINACH-ANd-CHEESE PORK CHOPS WITH POLENTA ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1 18-ounce tube prepared polenta, sliced into 12 rounds 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 thin bone-in center-cut pork loin chops (about 5 ounces each) 1 teaspoon chopped fresh rosemary 2 cloves garlic, chopped 1 5-ounce package baby spinach (about 6 cups) 4 slices provolone cheese 1 cup low-sodium chicken broth 2 tablespoons unsalted butter 4 jarred cherry peppers or pepperoncini, drained and sliced

1. Position a rack in the upper third of the oven and preheat to 475˚. Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder and ½ teaspoon salt in a large bowl until frothy. Add the potatoes, onion and poblano; toss. Coat a baking sheet with cooking spray; spread out the vegetables, then coat with more cooking spray. Bake, fipping once, until golden brown, 25 to 30 minutes. 2. Meanwhile, toss the tomatoes, 2 tablespoons cilantro and 1 tablespoon hot sauce in a bowl; season with salt and set aside. 3. Whisk the reserved egg yolk and 7 eggs with ¼ cup cilantro and ½ teaspoon salt in a bowl until frothy. Melt the butter in a medium nonstick skillet over medium heat; swirl to coat. Add the egg mixture and cook, stirring, until just set, about 5 minutes. 4. Toast the tortillas in a dry skillet or wrap in a damp paper towel and warm in the microwave. Toss the remaining 2 tablespoons cilantro and 1 tablespoon hot sauce with the vegetable mixture. Divide the vegetables and scrambled eggs among the tortillas. Serve with the tomato salsa.

1. Preheat the oven to 400˚. Line a baking sheet with foil and add the polenta in a single layer; brush both sides with 1 tablespoon olive oil and season with salt and pepper. Bake until golden, about 20 minutes. 2. Meanwhile, season the pork chops on both sides with the rosemary, ½ teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches if needed, add the pork chops and cook until golden, about 2 minutes per side. Transfer to a separate baking sheet. 3. Add the remaining 1 tablespoon olive oil to the skillet. Add the garlic and cook until just golden, 1 minute. Add the spinach and season with salt and pepper. Cook, stirring, until just wilted, 1 to 2 minutes. Top the pork chops with the spinach and 1 cheese slice each; bake until the cheese melts, about 5 minutes. 4. Meanwhile, add the broth to the skillet. Cook over medium-high heat until reduced by half, about 4 minutes. Add the butter and stir until melted. Top the pork with the pan sauce and peppers; serve with the polenta.

Per serving: Calories 448; Fat 14 g (Saturated 5 g); Cholesterol 438 mg; Sodium 813 mg; Carbohydrate 61 g; Fiber 7 g; Protein 20 g

Per serving: Calories 567; Fat 36 g (Saturated 14 g); Cholesterol 111 mg; Sodium 1,129 mg; Carbohydrate 24 g; Fiber 3 g; Protein 34 g

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PROMOTION

Weeknight Cooking

done in

30

minutes

SALISBURY MEATLOAF And POTATOES

MEdITERRAnEAn TUnA MELTS

1½ pounds Yukon gold or red potatoes, cut into 1-inch chunks Kosher salt Meatloaf mix 1¼ pounds meatloaf mix is a combination of ½ cup panko breadcrumbs ground beef, pork 1 large egg and veal; you can ½ onion, grated also use a mix of 1½ teaspoons chopped fresh thyme 12 ounces ground 2 teaspoons Worcestershire sauce chuck and 8 ounces ground pork. Freshly ground pepper 4 tablespoons unsalted butter 1½ cups baby carrots, halved lengthwise 3 stalks celery, sliced 1¼ cups low-sodium chicken broth 3 tablespoons half-and-half

3 7-ounce cans oil-packed light tuna (preferably Italian) ½ cup chopped fresh parsley ¼ cup pitted kalamata olives, chopped ½ small red onion, thinly sliced Juice of 1 lemon ¼ teaspoon smoked paprika Kosher salt and freshly ground pepper 4 whole pitas, each split into 2 rounds 4 ounces muenster or halloumi cheese, thinly sliced 3 tablespoons extra-virgin olive oil 3 cups baby arugula 1 pint cherry tomatoes, halved 2 Persian cucumbers, halved lengthwise and thinly sliced

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1. Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until tender, 25 minutes. 2. Meanwhile, combine the ground meat, panko, egg, onion, thyme, Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a bowl; mix with your hands. Form into four ½-inch-thick oval patties. 3. Heat 1 tablespoon butter in a large nonstick skillet over mediumhigh heat. Add the patties; cook until browned, 3 minutes per side. Scatter the carrots and celery around the patties; cook until they start softening, 3 minutes. Reduce the heat to medium. Add the broth, cover and simmer until the patties are cooked through, 5 minutes. Remove the patties and increase the heat to high. Cook until the broth is slightly reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted. 4. Drain the potatoes; mash with the half-and-half, the remaining 2 tablespoons butter, and salt and pepper to taste. Serve with the patties and vegetables. Per serving: Calories 663; Fat 37 g (Saturated 17 g); Cholesterol 191 mg; Sodium 867 mg; Carbohydrate 45 g; Fiber 5 g; Protein 37 g

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ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1. Preheat the oven to 350˚. Drain the tuna, reserving 2 tablespoons oil. Toss the tuna, reserved oil, ¼ cup parsley, the olives, red onion, the juice of ½ lemon, the smoked paprika, a pinch of salt and a few grinds of pepper in a medium bowl. Spread the tuna salad on 4 of the pita halves; top with the cheese and the remaining pita halves. 2. Heat 2 teaspoons olive oil in a large nonstick skillet over mediumhigh heat. One at a time, add the sandwiches and cook until lightly toasted, about 2 minutes per side. Transfer to a baking sheet and bake until warmed through, about 5 minutes. 3. Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining ¼ cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice of the remaining ½ lemon in a medium bowl; season with salt and pepper. Cut the tuna melts into wedges. Serve with the arugula salad. Per serving: Calories 707; Fat 38 g (Saturated 10 g); Cholesterol 106 mg; Sodium 1,198 mg; Carbohydrate 44 g; Fiber 7 g; Protein 52 g

PROMOTION

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Weeknight Cooking PIEROGI wITh hAM AND BROCCOLI ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

3 tablespoons unsalted butter 1 small red onion, thinly sliced 4 ounces deli-sliced ham, cut into thin strips Kosher salt and freshly ground pepper ½ cup low-sodium chicken broth 1 16-ounce package frozen potato-cheese pierogi 1 head broccoli, cut into florets ½ cup sour cream 2 tablespoons chopped fresh chives ½ teaspoon paprika ¾ cup shredded monterey jack cheese (about 3 ounces) 1. Melt the butter in a large broiler-proof skillet over medium-high heat. Add the red onion and cook, stirring occasionally, until softened, about 3 minutes. Add the ham and season with ¼ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onion starts browning, about 2 minutes. Add the broth and bring to a simmer; cook until the onion softens, about 3 minutes. 2. Reduce the heat to medium low and stir in the pierogi and broccoli. Cover and cook until the pierogi are warm and the broccoli is tender, about 15 minutes. Meanwhile, combine the sour cream, chives and paprika in a small bowl; set aside. Preheat the broiler. 3. Uncover the skillet and sprinkle with the cheese. Transfer to the broiler and cook until the cheese is melted and the pierogi are slightly golden, 2 to 3 minutes. Serve with the sour cream sauce. Per serving: Calories 483; Fat 23 g (Saturated 14 g); Cholesterol 83 mg; Sodium 1,042 mg; Carbohydrate 47 g; Fiber 6 g; Protein 21 g

SKILLET LASAGNA wITh BUTTERNUT SQUASh ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1

12-ounce package frozen chopped butternut or winter squash, thawed 1 cup part-skim ricotta cheese 1 cup grated parmesan and/or pecorino romano cheese (about 2 ounces) 1 teaspoon chopped fresh rosemary Pinch of freshly grated nutmeg 2 cups jarred marinara sauce ½ cup chopped fresh basil 6 no-boil lasagna noodles 2 cups shredded part-skim mozzarella (about 8 ounces) 1. Combine the squash, ricotta, ¾ cup parmesan, the rosemary and nutmeg in a medium bowl. In another bowl, combine the marinara sauce and basil. 2. Spread ½ cup of the marinara in a large nonstick skillet. Cover with 2 lasagna noodles. Spread half of the ricotta mixture on top of the noodles, then sprinkle with one-third of the mozzarella. Add another layer of noodles, the remaining ricotta mixture, 1 cup marinara and half of the remaining mozzarella. Top with the remaining 2 noodles, then the remaining marinara and mozzarella. Sprinkle with the remaining ¼ cup parmesan. 3. Cover and cook over medium-low heat until the pasta is tender and the cheese is melted, about 20 minutes. (Check halfway through: If the edges seem dry, add up to ½ cup water.) Let rest 5 minutes before serving. Per serving: Calories 648; Fat 28 g (Saturated 15 g); Cholesterol 85 mg; Sodium 1,382 mg; Carbohydrate 58 g; Fiber 5 g; Protein 44 g

lowcalorie dinner

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Weeknight Cooking

lowcalorie dinner

MOROCCAN CHICKEN AND COUSCOUS

STEAK WITH RANCH POTATO SALAD

2 carrots, thinly sliced 2 tablespoons extra-virgin olive oil 1¼ pounds skinless, boneless chicken breasts, cut into 1½-inch pieces Kosher salt and freshly ground pepper 1 large onion, chopped ½ teaspoon ground cumin ½ teaspoon ground cinnamon 1 cup couscous 1 15-ounce can no-salt-added chickpeas, drained and rinsed ¼ cup chopped dried apricots or prunes Grated zest of ½ lemon, plus juice of 1 lemon ½ cup chopped fresh cilantro

1 pound red potatoes, cut into 1-inch cubes Kosher salt 2 stalks celery, chopped ¼ cup light mayonnaise 2 tablespoons dijon mustard 1 tablespoon extra-virgin olive oil, plus more for drizzling ⅓ cup buttermilk 2 teaspoons Worcestershire sauce 1 teaspoon paprika 3 tablespoons chopped fresh chives 1½ pounds flank steak, trimmed of excess fat 1 bunch watercress, tough stems removed

ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

1. Combine the carrots and 1 cup water in a saucepan over medium-high heat. Cook until crisp-tender, about 7 minutes; cover and set aside. 2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil, then add the chicken and season with salt and pepper. Cook, turning occasionally, until browned and just cooked through, about 4 minutes. Transfer to a plate using a slotted spoon. Add the onion to the skillet and season with ¼ teaspoon salt. Cover and cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the cumin and cinnamon; remove from the heat. 3. Add the couscous, chickpeas, apricots and lemon zest to the skillet. Add the carrots and the hot cooking water (return to a simmer if the liquid has cooled); stir to combine. Add the chicken and any collected juices. Cover and let stand until the liquid is absorbed and the couscous is tender, about 5 minutes; fuf with a fork. Stir in the lemon juice and cilantro. Season with salt.

1. Put the potatoes in a medium saucepan and cover with cold water; season with salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain and rinse under cold water to cool, then transfer to a large bowl and add the celery. 2. Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk, Worcestershire sauce, paprika and chives in a large bowl. Brush 3 tablespoons of the dressing all over the steak. Toss ½ cup of the dressing with the potatoes and celery; set aside the remaining dressing. 3. Sprinkle ½ teaspoon salt evenly in a large cast-iron skillet and heat over high heat until very hot, 5 minutes. Drizzle a small amount of olive oil (about ¼ teaspoon) into the skillet. Add the steak; sear until well browned, 4 to 5 minutes. Reduce the heat to medium high; fip the steak and sear until well browned on the other side, 4 to 5 more minutes for medium rare. Remove to a cutting board and let rest 5 minutes, then thinly slice against the grain. Toss the watercress with the remaining dressing. Serve with the steak and potatoes.

Per serving: Calories 531; Fat 11 g (Saturated 1 g); Cholesterol 82 mg; Sodium 267 mg; Carbohydrate 66 g; Fiber 12 g; Protein 45 g

Per serving: Calories 440; Fat 21 g (Saturated 6 g); Cholesterol 71 mg; Sodium 616 mg; Carbohydrate 23 g; Fiber 3 g; Protein 39 g

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PROMOTION

TheSCOOP

FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.

U.S. Potato Board Enjoy a Double-Stufed Baked Potato with Swiss Chard and Bacon for a nutritious and delicious meal this fall. Visit potatogoodness.com to sign up to receive a new potato recipe in your email in-box each week.

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Greenwood, MS, is most recently known for the locations used in the popular film The Help, featuring stars like Emma Stone, Octavia Spencer and Viola Davis. Visit foodnetmag.com/sweeps to enter for a chance to win a luxurious trip to Mississippi including a hotel package from The Alluvian. One lucky winner and his/her guest will receive a two-night stay at the hotel, complimentary wine tastings, $500 in spending money and more! NO PURCHASE NECESSARY TO ENTER OR WIN. The Alluvian Getaway Giveaway. Sponsored by Hearst Communications, Inc. There are two (2) ways to enter beginning 9/9/2014 at 12:01 AM (ET) through 10/13/2014 at 11:59 PM (ET) (the “Entry Period”): Either go to foodnetmag.com/sweeps on a computer or wireless device and complete entry form to enter. One (1) Winner will receive a two (2) night stay at the luxurious Alluvian. Total ARV: $1,520. Important Notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Open to legal residents of the 50 United States and the District of Columbia who have reached the age of majority in their state or territory of residence at time of entry. Void in Puerto Rico and where prohibited by law. Sweepstakes subject to complete ofcial rules available at www.foodnetmag.com/sweeps.

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Weeknight Cooking SHRIMP CAKES WItH SCAllIon DIP ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

½ cup mayonnaise ½ cup chopped fresh parsley 1 scallion, roughly chopped 1 small clove garlic, grated 2 tablespoons fresh lemon juice Kosher salt and freshly ground pepper 1 pound medium shrimp, peeled and deveined 1 cup panko breadcrumbs 1 large egg, lightly beaten ½ teaspoon grated lemon zest 3 tablespoons vegetable oil, plus more for forming 1 5-ounce package mixed greens (about 6 cups) 4 radishes, thinly sliced 1. Preheat the oven to 400˚. Puree the mayonnaise, parsley, scallion, garlic, 2 tablespoons water, 1 tablespoon lemon juice, ½ teaspoon salt and ¼ teaspoon pepper in a food processor; transfer to a bowl. 2. Add half of the shrimp to the food processor and pulse until a thick paste forms. Add the remaining shrimp, ½ cup panko, 2 tablespoons of the prepared dressing, the egg and lemon zest. Pulse until combined but still chunky. With oiled hands, shape the mixture into eight ½-inchthick patties. Transfer to a baking sheet; freeze 5 minutes. 3. Put the remaining ½ cup panko on a plate. Heat the vegetable oil in a large nonstick ovenproof skillet over medium heat. Coat the patties on both sides with the panko; cook until golden, 2 minutes per side. Transfer the skillet to the oven and bake until the patties are cooked through, 5 to 7 minutes. 4. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing and the remaining 1 tablespoon lemon juice; season with salt and pepper. Serve the shrimp cakes with the salad and remaining dressing. Per serving: Calories 445; Fat 29 g (Saturated 4 g); Cholesterol 236 mg; Sodium 680 mg; Carbohydrate 18 g; Fiber 2 g; Protein 27 g

lowcalorie dinner

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oCtoBER 2014

SloW-CooKER CARIbbEAn bEEf StEW

ACTIVE: 25 min l TOTAL: 35 min (plus 7-hr slow cooking) l SERVES: 4

1½ pounds cubed beef stew meat 1 tablespoon all-purpose flour 2 teaspoons curry powder ½ teaspoon ground allspice Kosher salt and freshly ground pepper 2 large sweet potatoes (about 1½ pounds), peeled and cut into 2-inch pieces 1 red bell pepper, cut into 1-inch pieces 1 13-to-14-ounce can coconut milk 2 tablespoons finely chopped peeled ginger Juice of 1 lime, plus wedges for serving 4 scallions, sliced 2 cups cooked white rice, for serving 1. Toss the beef with the four, curry powder, allspice, 1 teaspoon salt and ½ teaspoon pepper in a medium bowl; transfer the beef to a 6-quart slow cooker. Add the sweet potatoes and bell pepper to the bowl and toss to coat with any remaining four mixture. Spread over the beef. Whisk the coconut milk and ginger in a bowl until combined; pour over the vegetables. 2. Cover the slow cooker and cook on low, 7 hours. Uncover, stir well and let stand 10 minutes. Skim of any fat from the top. Stir in the lime juice and season with salt. Serve over rice; top with scallions and serve with lime wedges. Per serving: Calories 680; Fat 28 g (Saturated 21 g); Cholesterol 105 mg; Sodium 650 mg; Carbohydrate 65 g; Fiber 8 g; Protein 43 g

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Weeknight Cooking SUpeR-StUFFed BaKed pOtatOeS ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

4 6 1

russet potatoes (about 8 ounces each) tablespoons unsalted butter 12-ounce package kielbasa, cut into 4 pieces and halved lengthwise 2 leeks (white and light green parts only), halved and thinly sliced ½ small head Savoy or green cabbage, thinly sliced Kosher salt and freshly ground pepper 1 cup shredded gruyère cheese (about 4 ounces) 2 tablespoons chopped fresh parsley Spicy brown or whole-grain mustard, for serving 1. Preheat the oven to 400˚. Pierce the potatoes all over with a fork; microwave, turning once, until tender, about 15 minutes. 2. Melt 1 tablespoon butter in a large skillet over medium heat. Add the kielbasa and cook, turning, until lightly browned, 5 minutes. Transfer to a plate; cover to keep warm. 3. Melt 3 tablespoons butter in the skillet. Add the leeks and cook, stirring occasionally, until softened, about 2 minutes. Add the cabbage, 2 tablespoons water, ½ teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 4 minutes. 4. Split the potatoes and arrange on a baking sheet. Top each with ½ tablespoon butter and 2 tablespoons gruyère; fluff the insides with a fork to combine. Season with salt and pepper. Divide the kielbasa among the potatoes and top with the cabbage mixture. Toss the remaining ½ cup gruyère with the parsley and sprinkle on top of the potatoes. Bake until the cheese is melted, about 10 minutes. Serve with mustard for dipping. Per serving: Calories 757; Fat 49 g (Saturated 24 g); Cholesterol 133 mg; Sodium 1,291 mg; Carbohydrate 54 g; Fiber 6 g; Protein 27 g

BOK CHOY–MUSHROOM StiR-FRY witH Canadian BaCOn ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1½ tablespoons low-sodium soy sauce 1 teaspoon Sriracha, sambal oelek or other Asian chile sauce 1 teaspoon sugar ¼ cup vegetable oil 6 ounces Canadian bacon, cut into ½-inch pieces 10 ounces shiitake mushrooms, stemmed and sliced Kosher salt 1 red bell pepper, chopped 1 red onion, chopped 2 cloves garlic, minced 6 heads baby bok choy, trimmed and chopped 4 cups cooked brown rice, for serving 1. Combine the soy sauce, Sriracha and sugar in a bowl; set aside. Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the Canadian bacon; cook, stirring, until crisp and browned around the edges, about 4 minutes. Transfer to a bowl. 2. Add 1 more tablespoon vegetable oil to the skillet, then add the mushrooms and ¼ teaspoon salt. Cook, stirring occasionally, until the mushrooms start browning, 4 minutes. Add the remaining 2 tablespoons vegetable oil, the bell pepper and red onion and cook, stirring occasionally, until the pepper is crisp-tender, about 3 minutes. 3. Add the garlic, bok choy and ¼ teaspoon salt and cook, stirring, until the bok choy is just wilted, about 2 minutes. Return the Canadian bacon to the skillet, add the soy sauce mixture and stir to combine. Serve over brown rice. Per serving: Calories 448; Fat 19 g (Saturated 3 g); Cholesterol 16 mg; Sodium 1,016 mg; Carbohydrate 57 g; Fiber 7 g; Protein 17 g

lowcalorie dinner

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Weeknight Cooking

lowcalorie dinner

Chili ChiCKEN WiTh hOMiNY hash

sEsaME TURKEY salaD

2 teaspoons chili powder 1 teaspoon ground cumin Kosher salt ¼ teaspoon ground cinnamon ½ teaspoon grated lime zest 8 skin-on, bone-in chicken thighs (about 2½ pounds) 1 15-ounce can white hominy, drained, rinsed and patted dry ½ medium acorn squash, seeded and diced 1 yellow bell pepper, chopped 3 tablespoons extra-virgin olive oil 1 tablespoon fresh lime juice, plus wedges for serving 2 scallions, thinly sliced ¼ cup chopped fresh cilantro

3 4 2 2 1 1 ½ 8 1 1

1. Position racks in the upper and lower thirds of the oven; preheat to 425˚. Line 2 baking sheets with foil. Mix 1½ teaspoons chili powder, ½ teaspoon cumin, ¾ teaspoon salt, the cinnamon and lime zest in a bowl. Rub the spice mixture all over the chicken, then transfer to one of the baking sheets; set aside until ready to roast. 2. Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the remaining ½ teaspoon each chili powder and cumin, and ¼ teaspoon salt in a medium bowl. Spread on the other baking sheet. 3. Transfer the chicken to the upper oven rack and the hominy to the lower rack. Roast, stirring the hominy occasionally, until the hominy is lightly browned and the chicken is cooked through, about 25 minutes. 4. Transfer the hominy to a bowl and add the lime juice, the remaining 1 tablespoon olive oil, the scallions and cilantro. Season with salt and toss. Serve with the chicken and lime wedges.

1. Toast the sesame seeds in a large dry skillet over medium heat, stirring occasionally, 4 to 5 minutes. Transfer to a blender and add the lemon juice, 1 tablespoon sesame oil, the maple syrup, soy sauce, ginger and 3 tablespoons water; pulse until smooth. Set aside. 2. Add the remaining 1 tablespoon sesame oil to the skillet and heat over medium-high heat. Add the wheat berries and stir-fry until golden, about 5 minutes. Add the snap peas and scallions; stir-fry until crisp-tender, about 3 minutes. Transfer to a large bowl. Add the turkey, carrot, lettuce and sesame dressing; toss to coat.

ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

Per serving: Calories 507; Fat 30 g (Saturated 7 g); Cholesterol 115 mg; Sodium 572 mg; Carbohydrate 28 g; Fiber 6 g; Protein 34 g

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ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

1 1

tablespoons sesame seeds tablespoons fresh lemon juice (from 2 lemons) tablespoons toasted sesame oil tablespoons pure maple syrup tablespoon low-sodium soy sauce tablespoon chopped peeled ginger cup frozen cooked wheat berries or brown rice, thawed ounces sugar snap peas, trimmed and halved bunch scallions, roughly chopped pound rotisserie turkey breast or chicken breast (skin removed), cut into ½-inch pieces carrot, shaved into ribbons with a vegetable peeler small or ½ large head iceberg lettuce, cut into large chunks

Per serving: Calories 353; Fat 14 g (Saturated 2 g); Cholesterol 42 mg; Sodium 1,182 mg; Carbohydrate 37 g; Fiber 6 g; Protein 25 g

THEY’VE HAD YEARS TO PERFECT ONE DISH… HE’S GOT MINUTES

Weeknight Cooking

Weeknight Cooking

Easy Sides

CAULIFLOWER MASH

KALE AND PEAR SALAD

Cook 1 large head caulifower (cut into forets) in a steamer basket set over simmering water, covered, 20 minutes. Transfer to a food processor and puree with 3 tablespoons butter, 2 tablespoons half-and-half and ¼ teaspoon lemon zest; season with salt and pepper. Top with chopped chives.

Chop ½ large bunch kale; toss with 1 tablespoon each olive oil and white wine vinegar, and ¼ teaspoon kosher salt in a large bowl, then rub with your fngers until softened. Cook ½ cup chopped pecans in a skillet with 1 tablespoon olive oil and ¼ teaspoon each sugar and salt until toasted. Stir in 1 chopped pear; add to the kale. Drizzle with more oil and vinegar, season with salt and pepper and toss.

Eggs contain zero carbs and no sugar, unlike most cereals and yogurt. They’re also the least expensive source of high-quality protein* and all-natural too. /IncredibleEdibleEgg *Based on American Egg Board price comparison. Visit IncredibleEgg.org

ROASTED FAll vEgETAblES

Toss 2 sliced portobello mushroom caps (gills scraped out), 2 chopped peeled sweet potatoes, 3 tablespoons olive oil, 4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons fresh thyme; season with salt and pepper. Spread on a baking sheet and roast at 400˚, stirring once or twice, until browned, 30 minutes. Toss with 2 tablespoons parsley and more olive oil.

bRAISED RED CAbbAgE WITH RAISINS

Cook 2 strips chopped bacon in olive oil in a pot over medium heat until crisp. Add 1 chopped onion; cook until softened, 4 minutes. Add 1 cup chicken broth, ½ head sliced red cabbage, 3 tablespoons white wine vinegar, 2 tablespoons sugar and 1 bay leaf; season with salt and pepper. Cover and cook, stirring occasionally, until tender, 30 minutes. Stir in ⅓ cup golden raisins and 2 tablespoons chopped parsley.

You can’t measure the importance of teaching them to cook. Ben’s Beginners™ is a movement that’s helping families eat better by cooking together. Everyone wins when kids are given the power to cook. Learn more at UncleBens.com

12 veggie burgers. All a good source of protein. All ready to be grilled up, piled on and taken down.

See nutrition information for sodium content.

Weeknight Cooking

Hot Tips from Food Network Kitchen’s Katherine Alford:

Make lasagna in a skillet. Instead of baking lasagna in the oven, try cooking it on the stovetop—the direct heat really speeds up the cooking time. Spread some sauce in a large skillet, then add layers of no-boil noodles, cheese and more sauce; cover and cook over medium-low heat for about 20 minutes. If your skillet is broiler-proof, pop it under the broiler for a minute right before serving so the cheese forms a nice crust on top.

A dozen different veggie

burgers you can throw on thegrill.

Give hominy a try.

hominy: ben goldstein/studio d; food styling: jason schreiber. chicken: getty images.

We’ve been on a hominy kick in the test kitchen. Hominy (dried hulled corn kernels) is often ground into grits, but we like to eat the canned version; the kernels have been rehydrated, so they’re big, puffy and ready to eat.

Size up your chicken.

Boneless chicken breasts can weigh 4 to 12 ounces each—that’s a big range! Check the label to make sure you’re getting the right size for your dish: Large, thick breasts are best for grilling or baking; thinner ones are better for sautéing. If the small tenderloins are still attached, cut them off and freeze for chicken fingers or stir-fry.

Frozen pierogi, the Polish version of ravioli, are a fun option for weeknight dinners. They’re usually filled with potatoes, but you can also find meat or veggie versions in the freezer aisle. Cook them in a skillet like we did on page 108, or throw them on the grill (no need to thaw). You can even turn them into dessert: Just fry sweet cheese–filled pierogi and dust with confectioners’ sugar.

See them all at MorningStarFarms.com october 2014

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Weeknight Cooking

Food Network stars give us their best combos. photographs by

RYAN LIEBE

Tyler Florence's roasted tomato soup

&

ROASTED TOMATO SOUP

cheese ACTIVE: 25 min l TOTAL: 1 hr 5 min l SERVES: 4

FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: PAMELA DUNCAN SILVER.

2½ pounds assorted tomatoes (heirloom, vine and plum) ½ cup cherry tomatoes, for garnish (optional) ½ cup extra-virgin olive oil, plus more for drizzling 6 cloves garlic 2 small onions, sliced Kosher salt and freshly ground pepper 1 quart chicken stock 2 bay leaves 4 tablespoons unsalted butter ½ cup chopped fresh basil ¾ cup heavy cream

1. Preheat the oven to 450˚. Core and halve the tomatoes (leave the cherry tomatoes whole). Heat a fameproof roasting pan over medium-high heat. Drizzle with the ½ cup olive oil, then spread all of the tomatoes, the garlic and onions in the pan. Cook, stirring gently, until the garlic is browned, about 5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast until the tomatoes are caramelized, 20 to 30 minutes. 2. Remove the roasted tomatoes, garlic and onions from the oven and transfer to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes. Remove the bay leaves. 3. Add the basil to the pot. Use an immersion blender to puree the soup until smooth (or puree in a regular blender and return to the pot). Reduce the heat to low, add the heavy cream and adjust the consistency with the remaining 1 cup chicken stock, if necessary. Season with salt and pepper. Divide among bowls and top with the roasted cherry tomatoes; drizzle with olive oil.

grilled cheese with apple and bacon Spread dijon mustard on 4 slices country white bread. Top with sliced cheddar cheese, cooked bacon and sliced Granny Smith apple, then top with 4 more slices bread. Butter the sandwiches, then cook in a skillet over medium-low heat until the cheese melts and the bread is golden, about 3 minutes per side. october 2014

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Weeknight Cooking

Melissa d 'Arabian's Black bean soup

&

cubano

BLACK BEAN SOUP

ACTIVE: 20 min l TOTAL: 50 min l SERVES: 4

CUBANO SANDWICHES Split open and quarter 1 loaf French bread. Mix 2 tablespoons each mayonnaise and dijon mustard and spread on the bread. Sandwich with sliced Swiss cheese, deli-style ham, roast pork, pickles and more cheese. Butter the sandwiches, then cook in a cast-iron skillet over medium-high heat, pressing with a heavy skillet, 2 minutes. Flip, reduce the heat to medium low and cook, pressing, until golden, 1 more minute.

2 1 1 3 2 1 ½ ½ 3 2

stalks celery, chopped carrot, chopped onion, chopped tablespoons olive oil teaspoons dried oregano teaspoon ground cumin teaspoon red pepper flakes teaspoon celery seeds cloves garlic, minced cups cooked black beans (or one 15-ounce can, drained and rinsed) 1 tablespoon vegetarian or chicken bouillon base 1 bay leaf 1 14-ounce can diced tomatoes Kosher salt and freshly ground pepper

1. Cook the celery, carrot and onion in the olive oil in a large saucepan over medium heat until soft, about 5 minutes. Add the oregano, cumin, red pepper fakes, celery seeds and garlic and cook until fragrant, about 2 minutes. Add the black beans, bouillon, bay leaf and tomatoes, then add enough water to cover by an inch or two (about 4 cups). 2. Bring to a simmer and cook at least 30 minutes and up to 2 hours, adding more water if the soup is too thick; remove the bay leaf. Season with salt and pepper.

Quick pickles

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Bring ¾ cup water, ¼ cup white vinegar, 3 tablespoons chopped onion, 1 tablespoon each salt and sugar, 1 teaspoon red pepper fakes and 3 minced garlic cloves to a boil; cook, stirring, 2 minutes. Pour over 1 sliced peeled large cucumber in a bowl and stir. Refrigerate 15 minutes.

Jeff Mauro's pasta "fazool"

&

sandwich

SoppreSSata SaNDWICHeS Split open and quarter 1 baguette. Layer thick slices of sharp provolone and thinly sliced soppressata on the bread. Add some baby arugula and drizzle with sweet Italian vinaigrette. Dunk in the pasta “fazool”!

Pasta “Fazool”

ACTIVE: 35 min l TOTAL: 1 hr 5 min l SERVES: 4

6 ounces pancetta, diced 1 small yellow onion, finely diced 1 teaspoon dried Italian seasoning ½ teaspoon red pepper flakes Kosher salt 3 cloves garlic, minced ¼ cup dry white wine 2 cups chicken stock 2 15-ounce cans cannellini beans, drained and rinsed 1 15-ounce can crushed tomatoes ¾ cup ditalini or other small pasta 1 cup grated parmesan cheese (about 2 ounces) 1 cup roughly chopped fresh basil 1. Cook the pancetta in a large Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the pancetta is crisp, about 5 minutes. Remove the pancetta to paper towels to drain, reserving the fat in the pot. 2. Add the onion, Italian seasoning, red pepper fakes and a couple pinches of salt to the pot and sauté, stirring frequently, until the onion is translucent, 8 to 10 minutes. Add the garlic and sauté until fragrant, about 15 seconds. 3. Deglaze the pot with the wine and bring to a simmer, scraping the bottom of the pot with a wooden spoon. 4. Add the chicken stock, beans, tomatoes and 1 cup water to the pot. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until slightly thickened, about 30 minutes. 5. Puree the soup with an immersion blender, about 30 seconds, keeping at least half of the beans intact (or puree in a regular blender, then return to the pot). Add the pasta and cook until al dente, 8 to 12 minutes. Stir in the pancetta and half each of the parmesan and basil. Adjust the seasoning, if necessary, and garnish with the remaining parmesan and basil.

© 2014 Wm. Wrigley Jr. Company. All Rights Reserved. Skittles and all affiliated designs are trademarks of the Wm. Wrigley Jr. Company or its affiliates.

Weekend Cooking

photo: RYAN LIEBE; FooD StYLING: REBECCA JURKEVICh; pRop StYLING: pAMELA DUNCAN SILVER.

Plan an Oktoberfest party. Then, make beer-can chicken and bake a new quick bread.

Try beer-cider punch! See page 139.

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Butternut squash is the perfect addition to risotto in the fall, but you can try other vegetables, too. Gabriele recommends mushrooms or zucchini.

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Weekend Cooking

Risotto

Try this at home:

Gabriele Corcos and Debi Mazar, the husband-and-wife stars of Cooking Channel’s Extra Virgin, make a hearty risotto for fall. photoGraphs by

THE INGALLS

1. Break down the squash. butternut squash risotto

FOOD STYLING: BARRETT WASHBURNE; HAIR STYLING: ALBERTO GUZMAN.

ACTIVE: 45 min l TOTAL: 45 min SERVES: 4 to 6

1 6 3

small butternut squash cups vegetable stock tablespoons unsalted butter or extra-virgin olive oil 2 cups risotto rice (Gabriele prefers carnaroli) Kosher salt and freshly ground pepper Freshly grated parmesan cheese, for topping chopped fresh parsley, for topping Cut the stem end of the squash, then use a vegetable peeler to remove the skin.

Slice in half lengthwise.

Scoop out the seeds and stringy pulp from one half. Reserve the other half for another use.

Slice the squash lengthwise about ½ inch thick, then slice crosswise into ½-inch cubes.

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Weekend Cooking 2. Cook the squash. Bring the stock to a boil in a saucepan, then reduce the heat and keep at a simmer. Melt the butter in a large sauté pan over medium heat. Add the squash; cook, stirring occasionally, until slightly golden, about 5 minutes. Add ¼ cup water and cook until the squash is tender, 10 to 15 more minutes. Use a wooden spoon to partially mash the squash, pressing it against the side of the pan.

❛❛

Use the widest pan you have so the rice forms one layer; this helps it cook evenly.” —Gabriele

3. Make the risotto.

Stir in the rice and season with salt and pepper.

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Add a ladleful of hot stock to the rice and cook, stirring, until absorbed. (Don’t add too much stock at once, and make sure it is hot; otherwise, it will stop the cooking process.) Continue adding stock, a ladleful at a time, stirring until absorbed before adding more.

october 2014

About halfway through, add more salt and pepper to taste. The entire cooking process takes about 20 minutes; start tasting for doneness after about 15 minutes. If you’ve used all of the stock and the rice is not yet al dente, heat a few cups of water and add ladlefuls as you did with the stock until the dish is done.

The risotto is done when you can drag the spoon through the center of the pan and make a clean line in the rice for a few seconds. Season with more salt and pepper to taste, if needed.

TO F E E D M Y

C R E AT I V I T Y

BECAUSE A NEW INGREDIENT IS LIKE A N E W TOY

B EC A U S E

W H Y I CO O K

TO U N L E A S H M Y INNER CHEF

B E C A U S E M Y K I TC H E N I S M Y S A N C T U A RY

I LO V E F O O D

SM

TO SHOW MY

LOVE

TO F E E L L I K E A N

ARTIST

TO R E M I N D M E OF HOME

M A K E I T D E L I C I O U S W I T H S WA N S O N.™ The stock that adds rich flavor to all of your creations.

Find recipes at SwansonWhyICook.com. © 2014 CSC Brands LP.

RONZONI® HEALTHY HARVEST ® 100% whole grain, 100% delicious RONZONI GAR DEN DELIGHT ® Veggies kids will love to ea t*

RONZONI® SMART TASTE® White pasta taste, more fiber & nutrition** RONZONI GLUTEN FREE® Pasta your whole family can enjoy

More of what families want in nutrition and everything they love about pasta.

www.ronzoni.com ©2014 New World Pasta Company.

* Made from dried vegetables. ** 20% (5g) of the Daily Value of Fiber compared to 8% (2g) of the Daily Value per serving for enriched macaroni products.

Weekend Cooking 4. Serve the risotto. Transfer to serving bowls or a platter and top with parmesan and parsley. Never leave fnished risotto in the pan—it will keep cooking into a mush.

❛❛

Risotto is easier than people think: it’s just stirring!” —Debi

Imagine: everyone loving their veggies. With Ronzoni Garden Delight®, they’ll love the taste and you’ll love the half serving of veggies* in every delicious 2 oz. portion.

For a

$1 of

coupon**

visit ronzonigardendelight.com ©2014 New World Pasta Company. * Made from dried vegetables. ** Coupon is available for a limited time only and only while supplies last. One coupon per household. OctOber 2014

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Weekend Cooking

Lesson Throw your own Oktoberfest with schnitzel on homemade pretzel buns. photographs by

RYAN LIEBE

FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: PAMELA DUNCAN SILVER.

Spike your beer for the party! Combine two bottles each wheat beer and hard cider, ¼ cup bourbon and a few dashes of bitters in a pitcher. Add a squeeze of lemon juice and serve over ice.

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Weekend Cooking

Pretzel rolls

ACTIVE: 1 hr l TOTAL: 4 hr 45 min l MAKES: 8 rolls

the sugar and set aside until foamy, about 5 minutes. 2. Combine the four and fne salt in the bowl of a stand mixer ftted with the dough hook. With the mixer on low speed, add the yeast mixture and butter and mix until the dough is slightly smooth and soft but still sticky, about 2 minutes. Coat a large bowl with cooking spray; add the dough, cover with plastic wrap and let rise at room temperature until doubled in size, about 1 hour. 3. Generously coat a baking sheet with cooking spray. Turn the dough out onto a lightly foured surface. Stretch into a 16-inch-long log, about 2 inches wide; cut into 8 even pieces (fg. A). Roll and stretch each piece into a 6-inch-long rope (fg. B), then wind into a coil (fg. C); tuck the end underneath (fg. D). Transfer the rolls to the baking sheet and cover with plastic

1 1

cup milk ¼-ounce package active dry yeast (2¼ teaspoons) 1 tablespoon packed light brown sugar 2½ cups all-purpose flour, plus more for dusting 1 teaspoon fine salt 2 tablespoons unsalted butter, at room temperature Cooking spray ½ cup baking soda ¼ cup coarse sea salt, plus more for sprinkling 1 large egg, lightly beaten 1. Warm the milk in a small saucepan until a thermometer registers 110˚. Pour into a medium bowl; sprinkle with the yeast and let soften, about 2 minutes. Sprinkle with A

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C

wrap. Let rest at room temperature 15 minutes, then refrigerate until slightly pufed, about 2 hours. 4. Preheat the oven to 400˚. Fill a large pot or deep skillet with 3 inches of water. Add the baking soda and ¼ cup coarse salt and bring to a boil. Add half of the rolls and cook until slightly pufed, about 1 minute, fipping halfway through with a slotted spoon. Recoat the baking sheet with cooking spray and return the rolls to the baking sheet. Repeat with the remaining rolls. Brush the rolls lightly with the beaten egg, then sprinkle with coarse salt. 5. Transfer to the oven and bake until the rolls are deep golden brown, 18 to 20 minutes, rotating the baking sheet halfway through. Transfer to a rack and let cool 10 minutes on the pan, then remove the rolls to the rack to cool completely. D

Schnitzel SandwicheS

ACTIVE: 40 min l TOTAL: 1 hr 40 min MAKES: 8 sandwiches

1 cup all-purpose flour Kosher salt and freshly ground pepper 2 large eggs ½ cup milk 2 cups breadcrumbs 2 teaspoons caraway, poppy, sesame or fennel seeds (or a combination) 8 pork, turkey or chicken cutlets (about 1½ pounds) ⅔ cup extra-virgin olive oil 2 tablespoons unsalted butter 2 tablespoons chopped fresh parsley 8 pretzel rolls (see left), split Sliced pickles, sliced red onion, lettuce leaves and/or spicy brown mustard, for topping 1. Line a baking sheet with parchment paper. Put the four in a shallow dish and season with salt and pepper. Whisk the eggs and milk in another shallow dish and season with salt and pepper. Combine the breadcrumbs and seeds in a third dish; season with salt and pepper. Lightly dredge each cutlet in the four, shaking of the excess. Dip in the egg mixture, then in the breadcrumb mixture, pressing to coat both sides. 2. Arrange the cutlets in a single layer on the prepared baking sheet and refrigerate, uncovered, 1 hour. (This will help the coating stick to the meat.) 3. Heat the olive oil and butter in a large nonstick skillet over medium-high heat. Working in batches, fry the cutlets until golden brown and crisp, about 3 minutes per side, sprinkling with the parsley during the last minute of cooking. Remove to a rack or paper towel–lined plate to drain. Season with salt. 4. Sandwich the schnitzel on the pretzel rolls (you might need to cut the bigger pieces of meat). Top with pickles, red onion, lettuce and/or mustard.

Weekend Cooking

photographs by

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con poulos

FOOD STYLING: ANNE DISRDUE; PROP STYLING: PAIGE HICKS.

does it work? Tons of tailgaters and backyard grillers swear by beer-can chicken, but we’ve always wondered if the technique is more fun than function. Sticking a whole chicken on a can of beer is a cool party trick, but is it the best way to cook the bird? We tested the method every which way, and the truth is, the beer doesn’t impart much flavor or moisture. The beer reaches only about 165˚—not even boiling. The can, however, serves an important purpose: It lets you cook the chicken in an upright position so the skin gets crisp all over, similar to a rotisserie chicken. (Translation: You could actually use a soda can, with similar results.) For real beer flavor, we beer-brined the bird before grilling and filled the drip pan with beer, too….

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Weekend Cooking

BEER-BRINED BEER-CAN CHICKEN FOR THE BRINE 1 12-ounce can beer (preferably lager or pale ale) ½ cup packed light brown sugar ½ cup kosher salt 2 wide strips orange zest (removed with a vegetable peeler) ¼ cup fresh orange juice 3 cardamom pods

ACTIVE: 1 hr l TOTAL: 4 hr l SERVES: 4

FOR THE CHICKEN 1 4-to-5-pound roasting chicken, giblets removed 1 tablespoon extra-virgin olive oil 4 cloves garlic, smashed 1 tablespoon packed light brown sugar 1 tablespoon ground coriander 2 teaspoons ground cumin 1 teaspoon paprika ¼ teaspoon ground allspice Kosher salt and freshly ground pepper 1 12-ounce can beer (preferably lager or pale ale), at room temperature

1. Make the brine: Combine the beer, brown sugar, salt, orange zest, orange juice and cardamom pods in a bowl; stir until the sugar and salt dissolve. 2. Put the chicken in a gallon-size resealable plastic bag and add the brine; seal and refrigerate 2 hours. 3. Prepare the grill: For a charcoal grill, pile 3 to 4 pounds briquettes in the grill; ignite and let burn until the coals are ashy. For a gas grill, preheat to high. 4. Prepare the chicken: Remove from the brine and pat dry; reserve the orange zest and cardamom. Rub the olive oil all over the skin. Loosen the skin on the breasts and legs with your fngers; rub 1 garlic clove under and over the skin. Combine the brown sugar, coriander, cumin, paprika, allspice, 1½ teaspoons salt and a few grinds of pepper; rub under and over the skin of the chicken and inside the cavity. 5. Pour half of the remaining beer can into a disposable 8-inch-square pan. Add the reserved orange zest to the pan. Poke 3 or 4 holes into the top sides of the beer can using a paring knife (fg. A). Add the remaining 3 smashed garlic cloves and the reserved cardamom pods to the can. 6. For a charcoal grill, bank the coals to both sides in two piles; nestle the pan with the beer between the coals and replace the top grill grate (fg. B1). For a gas grill, reduce the heat to medium on one side and turn of the burners on the other; place the pan under the grate on the unlit side (fg. B2). 7. Set the chicken over the beer can, inserting the can into the cavity so 1 inch of the can is exposed. Set on the grill grates over the drip pan so the chicken balances on the can and legs like a tripod (fg. C). Cover the grill and cook until the chicken is golden brown and a thermometer inserted into the thickest part of the thigh registers 165˚. If using charcoal, this will take about 1 hour 20 minutes; add a handful of briquettes to each bank of coals every 30 minutes to maintain the heat. If using gas, it will take about 1 hour 5 minutes; carefully rotate the chicken halfway through. 8. Remove the chicken from the grill, discard the can and transfer to a cutting board; let rest 10 minutes before carving.

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Charcoal

Gas

B1

B2

C

ILLuSTRATIOnS: JOE MCkEndRy.

A

50 Quick Breads Think beyond your basic banana bread! PHOTOGRAPHS by

No.

10

No. 146

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BlueberryAlmond

41 l

Black Forest

OcTObeR 2014

Con Poulos

No.

19

No.

Chocolate– Peanut Butter

28

Cinnamon Roll

Weekend Cooking

No.

food styling: cyd raftus mcdowell; prop styling: paige hicks.

No.

35

49

No.

LemonRaspberry

Sun-Dried Tomato–Pesto

40

pumpkinChocolate

No.

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ChocolateVanilla

No.

26

Fig-graham

No.

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Spinach– goat cheese

50 PHOTOGRAPHS BY

Quick Quick Breads Breads

CON POULOS

No.

2

50 Quick Breads

Basic Quick Bread

1. Preheat the oven to 350˚ and line a 9-by-5-inch loaf pan with parchment paper, leaving an overhang on two sides; coat well with cooking spray. 2. Add the batter and bake until a toothpick inserted into the center of the loaf comes out clean (see recipes for times). 3. Let cool 1 hour, then remove the loaf from the pan and transfer to a rack to cool completely. 1. Pumpkin Whisk 1 cup pumpkin puree, ½ cup each vegetable oil and light brown sugar, ¼ cup water, 2 eggs and 1 teaspoon vanilla. Separately, whisk 2¼ cups flour, ¾ cup granulated sugar, 2 teaspoons baking powder, 1½ teaspoons pumpkin pie spice and ½ teaspoon salt. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes. 2. Baked Apple Soak ¾ cup raisins in ¼ cup rum, 30 minutes. Make Pumpkin Bread (No. 1), replacing the pumpkin with ¾ cup applesauce and ¼ cup apple butter. Add the raisins to the batter.

FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: PAIGE HICKS.

3. Sweet Potato–Pecan Make Pumpkin Bread (No. 1), replacing the pumpkin with sweet potato puree. Add ½ cup chopped pecans and 1 teaspoon orange zest to the dry ingredients. 4. Banana-Nut Whisk 1 cup mashed bananas (about 3), ½ cup each vegetable oil and plain yogurt, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1½ cups flour, ¾ cup sugar, 1 cup chopped walnuts, 1 teaspoon each baking powder and cinnamon, ½ teaspoon salt and ¼ teaspoon each baking soda and nutmeg. Fold the wet ingredients into the dry ingredients. Bake 55 to 65 minutes. 5. Banana-Cranberry Make Banana-Nut Bread (No. 4), replacing the walnuts with dried cranberries. 6. Pear-Hazelnut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded peeled pears (about 2 medium; squeeze dry). Replace the walnuts with chopped toasted hazelnuts and the cinnamon and nutmeg with ¼ teaspoon ground cloves. Add 1 teaspoon lemon zest to the dry ingredients.

7. Applesauce-Granola Make Banana-Nut Bread (No. 4), replacing the bananas with applesauce and omitting the yogurt. Add ½ cup granola to the dry ingredients. Sprinkle ¼ cup more granola down the center of the loaf; bake 60 to 70 minutes. 8. Spiced Apple-Walnut Make BananaNut Bread (No. 4), replacing the bananas with shredded peeled apple (about 1 large; squeeze dry). Use ½ cup walnuts and add ½ cup dried cranberries and ½ teaspoon ground ginger to the dry ingredients. 9. Strawberry-Pecan Make Banana-Nut Bread (No. 4), omitting the bananas. Replace the yogurt with ¼ cup milk and the walnuts with ½ cup chopped toasted pecans; omit the baking soda. Add 1 cup chopped strawberries tossed with 1 tablespoon flour to the batter. Bake 60 to 70 minutes. 10. Blueberry-Almond Make Banana-Nut Bread (No. 4), omitting the bananas and replacing the walnuts with ½ cup each sliced almonds and old-fashioned oats. Add 1¼ cups blueberries tossed with 1 tablespoon flour to the batter. 11. Berry Streusel Make Banana-Nut Bread (No. 4), omitting the bananas. Add 1¼ cups mixed berries tossed with 1 tablespoon flour to the batter. For the streusel, mix ⅓ cup each chopped walnuts and light brown sugar, and 2½ tablespoons cold cubed butter; sprinkle over the loaf before baking. 12. Zucchini–Chocolate Chip Make BananaNut Bread (No. 4), replacing the bananas with shredded zucchini (squeeze dry). Replace the walnuts with chocolate chips. OCTOBER 2014 ● FOOD NETWORK MAGAZINE

Weekend 50 Quick Breads 13. Carrot-Coconut Make Banana-Nut Bread (No. 4), replacing the bananas with shredded carrots (about 2). Replace the walnuts with ½ cup each shredded coconut and golden raisins. For the glaze, whisk 2 ounces softened cream cheese, 3 tablespoons milk, 2 tablespoons confectioners’ sugar and a pinch of salt; drizzle over the warm bread.

20. Chocolate Stout Make Chocolate Bread (No. 14), replacing the sour cream with 1¼ cups stout beer and the oil with 1 stick melted butter.

14. Chocolate Whisk 1½ cups sour cream, ½ cup vegetable oil, 2 eggs and 1 teaspoon vanilla. Separately, whisk 1½ cups flour, ¾ cup sugar, ¼ cup each unsweetened cocoa powder and semisweet chocolate chips, 1 teaspoon baking powder, ½ teaspoon salt and ¼ teaspoon baking soda. Fold the wet ingredients into the dry ingredients. Bake 60 to 70 minutes.

22. Chocolate-Date Make Chocolate Bread (No. 14), adding ¾ cup chopped dates and ¼ teaspoon ground cloves to the dry ingredients.

15. Double Chocolate Chip Make Chocolate Bread (No. 14), using ½ cup each semisweet and milk chocolate chips. 16. Mexican Chocolate Make Chocolate Bread (No. 14), using 1½ teaspoons vanilla. Replace the cocoa with ½ cup Dutch-process cocoa and add 1½ teaspoons each ancho chile powder and cinnamon to the dry ingredients. 17. Mocha Make Chocolate Bread (No. 14), adding 3 tablespoons instant espresso powder to the dry ingredients. For the glaze, whisk ½ cup confectioners’ sugar, 1 tablespoon milk and 1½ teaspoons espresso powder; drizzle over the warm bread. 18. Chocolate-Hazelnut Make Chocolate Bread (No. 14), using ½ cup each semisweet and milk chocolate chips, and 1½ teaspoons baking powder. Add ¾ cup chopped toasted hazelnuts to the dry ingredients. For the glaze, warm ¼ cup chocolate-hazelnut spread thinned with 1 tablespoon water; pour over the warm bread. 19. Chocolate–Peanut Butter Make Chocolate Bread (No. 14). Add ¾ cup peanut butter chips to the dry ingredients. Sprinkle ½ cup chopped salted peanuts down the center of the loaf before baking. FOOD NETWORK MAGAZINE

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21. Mint-Chocolate Make Chocolate Bread (No. 14), replacing the chocolate chips with chopped mint-flavored chocolate.

23. Sticky Date-Nut Soak 1½ cups chopped dates in 1¼ cups hot apple cider, 20 minutes. Whisk 1½ cups flour, ½ cup chopped toasted walnuts, 2 teaspoons baking powder and ½ teaspoon each nutmeg and salt. Brown 1 stick butter in a saucepan over medium heat, 5 minutes; let cool, then whisk with ¾ cup light brown sugar, 2 eggs, 2 tablespoons molasses and 1 teaspoon vanilla. Add the dates to the wet ingredients. Fold the wet ingredients into the dry ingredients. Bake 65 to 75 minutes. 24. Graham Combine 1 cup cinnamon graham cracker crumbs, ¾ cups flour, 1¼ teaspoons baking powder and ½ teaspoon salt. Beat 1 stick softened butter and ¾ cup granulated sugar with a mixer until light and fluffy; beat in 2 eggs and 1½ teaspoons vanilla, then ¾ cup milk. Beat in the dry ingredients. Mix ⅓ cup each cinnamon graham cracker crumbs and light brown sugar, 2½ tablespoons cold cubed butter and a pinch of salt; sprinkle over the loaf; bake 55 to 65 minutes. 25. S’more Make Graham Bread (No. 24), adding ½ cup semisweet chocolate chips to the batter. Bake 50 minutes, sprinkle with ¾ cup mini marshmallows and bake until the bread is cooked through, 5 to 15 more minutes. 26. Fig-graham Make Graham Bread (No. 24), adding 1 cup chopped dried figs to the batter.

Weekend

No.

13

27. Vanilla Whisk 1¾ cups flour, 1¼ teaspoons baking powder and ½ teaspoon salt. Beat 1 stick softened butter and ¾ cup sugar with a mixer until fluffy; beat in 2 eggs and 1½ teaspoons vanilla, then ¾ cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes.

31. Earl Grey Make Vanilla Bread (No. 27), replacing the milk with cooled strong Earl Grey tea. Add ½ teaspoon orange zest to the wet ingredients. For the glaze, whisk ¼ cup strong Earl Grey tea and 2 tablespoons honey; drizzle over the warm bread.

28. cinnamon roll Mix ½ cup each light brown sugar and chopped pecans, ½ stick softened butter, 1 tablespoon each flour and cinnamon, and a pinch of salt. Make Vanilla Bread (No. 27), pour half of the batter into the pan, top with the pecan mixture, then top with the remaining batter. For the glaze, whisk 1 cup confectioners' sugar and 2 tablespoons milk; drizzle over the warm bread.

32. Cranberry Upside-Down Make Vanilla Bread (No. 27), adding 1 teaspoon orange zest to the wet ingredients. Toss 1¼ cups fresh cranberries, ¼ cup brown sugar and 2 tablespoons cubed butter; spread in the pan before adding the batter. Invert to serve.

29. Sweet Sage Fry ½ cup sage in butter; drain on paper towels. Make Vanilla Bread (No. 27), adding the sage to the batter. 30. Honey Make Vanilla Bread (No. 27), using only ½ cup each sugar and milk. Beat ¼ cup honey (preferably lavender) into the butter. Drizzle honey over the warm bread.

33. Lemon-soaked Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet ingredients. Whisk ¼ cup sugar, the juice of 1 lemon and 2 tablespoons water; pour over the warm bread. 34. Blueberry-Corn Make Vanilla Bread (No. 27), replacing ½ cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1¼ cups blueberries tossed with 1 tablespoon flour to the batter. OCTOBER 2014

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42

Weekend 50 Quick Breads 35. Lemon-Raspberry Make Vanilla Bread (No. 27), adding the zest of 1 lemon to the wet ingredients. Swirl ⅓ cup warmed raspberry jam into the batter. 36. Cherry–Poppy Seed Make Vanilla Bread (No. 27), using only ¼ cup milk. Mix 1½ cups chopped pitted cherries and 2 tablespoons poppy seeds into the batter. 37. Piña Colada Make Vanilla Bread (No. 27), adding one 8-ounce can crushed pineapple (drained) and ¼ cup unsweetened coconut milk to the batter. For the glaze, whisk ¼ cup each coconut milk and confectioners’ sugar; drizzle over the warm bread. 38. Chocolate-Vanilla Swirl Make Chocolate Bread (No. 14) and Vanilla Bread (No. 27), dividing the batters between two pans; swirl. Bake 55 to 65 minutes. 39. Banana-Chocolate Make Banana-Nut Bread (No. 4) and Chocolate Bread (No. 14), dividing the batters between two pans; swirl. Bake 55 to 65 minutes. 40. Pumpkin-Chocolate Make Pumpkin Bread (No. 1) and Chocolate Bread (No. 14), dividing the batters between two pans; swirl. Bake 55 to 65 minutes. 41. Black Forest Make Vanilla Bread (No. 27), using only ¼ cup milk and mixing 1½ cups chopped pitted cherries into the batter, and make Chocolate Bread (No. 14). Divide the batters between two pans; swirl. Bake 55 to 65 minutes. 42. Parmesan-Herb Caramelize 2 sliced onions in olive oil over medium-low heat, 30 minutes. Whisk ¾ cup sour cream, ½ cup vegetable oil and 2 eggs. Separately, whisk 1¾ cups flour, ½ cup grated parmesan, 1 tablespoon sugar, 2 teaspoons each chopped rosemary and thyme, 1½ teaspoons baking powder, 1 teaspoon lemon zest, ½ teaspoon each salt and pepper, and ¼ teaspoon baking soda; add the onions. Fold the wet ingredients into the dry ingredients. Bake 40 to 50 minutes.

43. Spinach–Goat cheese Sauté 5 ounces chopped spinach in olive oil with garlic. Make Parmesan-Herb Bread (No. 42), omitting the parmesan and onions. Add the spinach and 4 ounces crumbled goat cheese to the batter. 44. Bacon-Kale Sauté 5 ounces chopped kale in olive oil. Make Parmesan-Herb Bread (No. 42), omitting the parmesan and adding ¼ teaspoon cayenne. Add the kale and ¼ cup crumbled cooked bacon to the batter. 45. Buffalo Make Parmesan-Herb Bread (No. 42), omitting the parmesan and herbs. Add ¾ cup shredded jack cheese, 1 teaspoon smoked paprika and ½ teaspoon celery seeds to the dry ingredients. Add 2 tablespoons Buffalo hot sauce to the wet ingredients. Sprinkle ¼ cup shredded jack cheese over the warm bread. 46. Dill Pickle Make Parmesan-Herb Bread (No. 42), omitting the parmesan and replacing the herbs with ¼ cup chopped dill and 2 teaspoons dill seeds. Add ¼ cup chopped dill pickles and 1 tablespoon pickle juice to the wet ingredients. 47. Fig-Prosciutto Make Parmesan-Herb Bread (No. 42), omitting the onions. Add ½ cup each chopped prosciutto and dried figs to the batter. For the glaze, warm ⅓ cup fig preserves thinned with 2 tablespoons water; drizzle over the warm bread. 48. Olive Make Parmesan-Herb Bread (No. 42), omitting the onions and thyme. Replace the vegetable oil with olive oil. Add 1 cup chopped olives to the dry ingredients. 49. Sun-Dried Tomato–pesto Make Parmesan-Herb Bread (No. 42), omitting the onions and herbs. Add 1 cup chopped oil-packed sun-dried tomatoes to the batter and swirl in ⅓ cup pesto before baking. 50. JalapeÑo-Corn Make one 12-to-16-ounce box cornbread mix as directed, adding 1 cup grated cheddar and ¼ cup chopped pickled jalapeños. Bake 55 to 65 minutes. OCTOBER 2014

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OREO MINI BIG POP GRAB ’EM, POP ’EM, LOVE ’EM

Party Time Make banana mummies. Then, carve pumpkin candy holders and bake a cauldron cake. PHotoGrAPH bY

VICTOR PRADO

FOOD STYLING: LIZA JERNOW.

Yummy Mummies Treat everyone to frozen-banana mummies for Halloween: Cut peeled bananas in half crosswise and insert a skewer into each half. Freeze until firm, about 1 hour. Microwave chopped semisweet chocolate (about 1 ounce per skewer) in 20-second intervals, stirring, until melted. Dip the bananas in the chocolate; press 2 candy eyeballs (available at craft and party-supply stores) into each and let set, about 10 minutes. Microwave marshmallows (about 2 per skewer) until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around the bananas. Transfer to a parchment-lined plate and freeze until serving. october 2014

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Guy’s

triple t a e r h t

Guy’s Grocery Games gets a spooky twist! Watch what happens on October 5 at 8 p.m. ET.

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photographs by

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CON POULOS

FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.

These three super-garlicky recipes from Guy Fieri will keep the vampires at bay.

roasted garlic soup with asiago crostini ACTIVE: 35 min l TOTAL: 2 hr 10 min l MAKES: 5 cups

FOR THE SOUP 6 large heads garlic Extra-virgin olive oil, for drizzling Salt and freshly cracked black pepper 6 tablespoons unsalted butter ¼ cup all-purpose flour 4 cups chicken stock 1 tablespoon dried Italian seasoning ¼ cup heavy cream Chopped fresh parsley, for topping FOR THE CROSTINI ⅓ cup extra-virgin olive oil 2 cloves garlic, minced Freshly ground pepper ½ teaspoon hot Hungarian paprika ½ teaspoon dried oregano, crushed 1 sourdough baguette, sliced 1 inch thick on the diagonal ½ cup shredded asiago cheese

1. Make the soup: Preheat the oven to 375˚. Cut the tops of the garlic heads to expose the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle with 1 tablespoon olive oil and sprinkle with ½ teaspoon each salt and pepper. Close the foil around the garlic, leaving a space between the tops and the foil, and place on a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the foil, let cool and squeeze out the garlic into a bowl. 2. In a large heavy soup pot (preferably enameled cast iron) over medium-high heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick, about 5 minutes. Add the four and cook until a dark golden roux forms, stirring frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then repeat until all of the stock has been added. Add 2 cups water in 1-cup increments, stirring after each. Add the Italian seasoning, 1½ teaspoons salt and 1 teaspoon pepper, and stir to combine well. Bring to a simmer and cook 15 minutes. 3. Meanwhile, make the crostini: Increase the oven temperature to 400˚. In a small bowl, combine the olive oil, minced garlic, ¼ teaspoon pepper, the paprika and oregano and mix well. Place the bread on a parchment-lined baking sheet and brush with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until the cheese is melted and the bread is starting to crisp, 8 to 10 minutes. 4. Add the cream to the soup and cook at a very low simmer, stirring occasionally, 10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top with parsley and drizzle with olive oil. Serve with the crostini. OCTOBER 2014

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garlic Butta hot wings ACTIVE: 40 min l TOTAL: 1 hr 40 min l SERVES: 4 to 6

FOR THE WINGS 1 tablespoon granulated garlic 1 tablespoon cayenne pepper 1 tablespoon mustard powder 1 tablespoon freshly cracked black pepper ½ teaspoon ground white pepper 2 teaspoons ground cumin 4 pounds chicken wings, tips removed FOR THE SAUCE 2 tablespoons extra-virgin olive oil 1 tablespoon minced garlic (about 2 cloves) 1 jalapeño pepper, minced (remove seeds for less heat) 1 12-ounce bottle hot pepper sauce 4 tablespoons unsalted butter 1 tablespoon white vinegar 1 tablespoon fresh lime juice 1. Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce. 2. Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours. 3. Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn of the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes. 4. Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeño. Sauté 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

To make these wings in the oven, arrange on a rack set on a baking sheet and bake at 375˚ for 45 to 55 minutes, turning halfway through.

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beer-battered mushrooms with garlic aïoli ACTIVE: 35 min l TOTAL: 1 hr 35 min l SERVES: 8 to 10

FOR THE AÏOLI 1 cup mayonnaise Grated zest of 1 lemon ⅓ cup fresh lemon juice (from about 3 lemons) ½ tablespoon dijon mustard ¼ cup minced garlic (6 to 8 cloves) FOR THE MUSHROOMS 1 pound portobello mushrooms, stems and gills scraped out, cut into ½-inch strips 2 cups buttermilk 2 large eggs, separated ¾ cup beer (preferably lager or pale ale) ¾ cup all-purpose flour ¾ cup white cornmeal Kosher salt and freshly ground black pepper ½ teaspoon cayenne pepper Peanut oil, for frying (about 6 cups) Sea salt

1. Make the aïoli: Combine the mayonnaise, lemon zest and juice, mustard and garlic in a food processor and process until combined. Transfer to a bowl, cover and refrigerate 1 hour before serving. 2. Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the buttermilk, about 1 hour. 3. Make the batter: In a large bowl, combine the egg yolks, beer, four, cornmeal, 1 teaspoon kosher salt, ½ teaspoon black pepper and the cayenne. Fill a large deep pot with about 1½ inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350˚. 4. In a large bowl, beat the egg whites with a mixer until stif peaks form. Gently fold the beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter, then carefully lower into the hot oil. (Do this in batches if necessary—do not crowd the pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a paper towel–lined plate. Sprinkle with sea salt and serve with the garlic aïoli.

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rn Tu

ap

um

candy dish. a o t n in pki

wide Re ceiv er

Carve eyes, a nose and a larger-than-average mouth, remove the seeds, then fill with candy.

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oCtobEr 2014

p h ot

ogr

aph

s by

tr

ev

or

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xo

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styLINg: ELIZabEth MaCLENNaN.

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pop art Cut off the top of the pumpkin’s stem, drill a hole through the base of the stem and insert a dowel. Carve out a lid and remove the seeds. Photocopy a lollipop wrapper—enlarged at 400 percent— and tape a few sheets together (we used 11"-by-17" paper). Wrap the lid in foil and cover it with a wrapper as shown; tie the gathering with string. Wrap the main pumpkin with the rest of the paper, taping as you go. Fill the pumpkin with matching lollipops and replace the lid.

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n of demand i a h c

Cut a hole in the bottom of a large pumpkin, remove the seeds, then replace the bottom of the pumpkin. Using a small serrated knife, carve a few two-to-three-inch circles around the pumpkin. Use double-sided tape or glue dots (available at craft stores) to make several chains of fun-size candy bars. Place the chains inside the pumpkin and feed one through each hole.

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full me tal

Carve lids from two pumpkins, remove the seeds, then spray-paint the pumpkins silver and gold. Fill with matching foilwrapped candy.

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Double tak e

Cut holes from the bottoms of two pumpkins, remove the seeds, then replace the bottoms of the pumpkins. Carve the words “Tricks” and “Treats” into the pumpkins (draw the letters with a pencil, or print out our stencil at foodnetwork.com/ pumpkinstencil). Fill the “Tricks” one with plastic spider rings and the “Treats” one with candy.

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The

have a new take on a campfire treat.

Yummy, no-mess S’mores - a truly

Serving size equals 1 cookie.

sweeten

O E H PT

The are les hand hnuts! doug

e as a witch’s cauldron for k a c a h s by L E V I B R O W Hal p h oto g r a p N ise low u g s ee i D n.

FOOD STYLING: KAREN TACK.

There’s no magic potion in this cauldron—it’s a chocolate cake! To create the edible pot, we trimmed a four-layer cake, leaving a wide lip around the edge. We frosted the whole thing black, then added doughnut handles and gummy-candy flames. That bubbling green stuff on top is just lime gelatin. Turn the page for the how-to.

CAULDRON CAke

ACTIVE: 1 hr l TOTAL: 3 hr l SERVES: 14 to 16

cooking spray 2 16-to-18-ounce boxes chocolate cake mix (plus required ingredients) 2 3-ounce boxes lime gelatin 3 16-ounce tubs dark chocolate frosting ½ 16-ounce tub white frosting

black food coloring 10 to 12 pieces each yellow, orange and red gummy fruit slices 2 mini chocolate-covered doughnuts

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Fun Cooking HOw TO Make the Cauldron Cake

DIG IN TO ALL YOUR DAIRY FAVORITES

1

2

Preheat the oven to 350˚. Coat four 9-inch cake pans with cooking spray. Prepare the cake mixes; divide the batter among the pans and bake and cool as directed. Meanwhile, prepare the gelatin as directed.

4

Level the domed tops of the cakes with a long serrated knife. Stack 3 of the cakes on a small cardboard circle with a thin layer of chocolate frosting between each cake. Freeze at least 30 minutes.

5

Set the remaining cake layer on top of the 3-layer cake; freeze at least 30 minutes. Trim around this layer at an angle, cutting inward so it resembles a shallow bowl.

Cut and scoop out the center of the top cake layer, about 6 inches wide and 2 inches deep. Cover the inside of the hole with the white frosting.

3 Put the 3-layer cake on an upside-down cake pan (so trimming will be easier). Using a small serrated knife, trim the bottom edge of the cake to round it out, then round out the top edge. Frost the top.

6 Dye the remaining chocolate frosting black. Cover the exposed cake with a thin layer of black frosting; freeze about 20 minutes, then cover with the remaining frosting (reserve about 1 tablespoon). Return the cake to the freezer.

Taken with your first bite of food, LACTAID® Dietary Supplements work with your body to break down lactose naturally. So enjoy all the dairy you love anytime, anywhere, even if you have a sensitivity to lactose. 7

8

Once the gelatin is firm, stir until clumpy. Return to the refrigerator until ready to serve.

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Make the flames: Using a paring knife, cut the gummy fruit slices in half to make 2 thinner slices. Press a few pieces of different colors together with your fingers as shown. Repeat to make about 20 flames.

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9 Press the flames around the bottom of the cake. Cut off one-third of each doughnut. Using the reserved black frosting as glue, press the doughnuts into the sides of the cake for handles. Add the gelatin just before serving.

100% real milk for a 100% real cappuccino.

100% REAL MILK. NO DISCOMFORT. That’s right. LACTAID® is 100% real milk, just without the lactose. So pour as much as you want even if you have a sensitivity to dairy due to lactose. Discover all the ways you can enjoy milk again at Lactaid.com.

©McNeil Nutritionals, LLC 2014

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland

Discover Fancy Feast Broths. Mouthwatering silky smooth or creamy broths crafted with real veggies and seafood and never any by-products or fillers.

WOW SERVED DAILY DISCOVER MORE @ FANCYFEASTWOW.COM

On the Road

Fennville, MI

Whitinsville, MA Midland, VA

See a clever corn maze. Then, visit America’s best pumpkin events and tailgate college-style.

Between the Lines We always thought that corn mazes were a series of random twists and turns— until we took a look from above. Modern labyrinths are designed on a computer, so almost any pattern is possible. Utah-based maze-making company The Maize, which designed this pumpkin scene at Stocker Farms in Snohomish, WA, has received some pretty crazy requests, including Elvis and a spelled-out marriage proposal. But a lot of the mazes this year will be foodthemed: You can wind your way through a giant ice cream sundae in Whitinsville, MA (westendcreamery.com), an apple tree in Fennville, MI (craneorchards.com) or a bottle of milk in Midland, VA (cows-n-corn.com). Of course, unless you have access to a plane, you won’t really see the big picture.

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Big On

pumpkin We all go a little crazy for pumpkins this time of year, but these 10 events are over the top. 166

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On the Road

1

Haunted Garden

New Yorkers know it’s time for Halloween when The New York Botanical Garden one-ups its blooms with amazing pumpkins. The exhibit includes elaborate jack-o’-lanterns in the form of bats, witches and bugs, and expert carver Ray Villafane debuts his latest designs, like zombies and carnivorous plants. September 20–October 31; nybg.org

2

opposite page: alamy. this page, haunted garden: victor chu. illustrations: dorothy cury.

Halloween The Dallas Arboretum’s Pumpkin Village is crafted from 50,000 pumpkins, squash and other gourds. You can walk the almost-two-acre “town” and step inside four storybook-themed cottages. September 20–November 26; dallasarboretum.org

3

flying pumpkins

October means one thing in Delaware: Punkin Chunkin. Contestants at the Dover festival shoot pumpkins as far as possible from cannons and homemade slingshots. Last year’s world-championship event in Bridgeville drew more than 20,000 guests and set a new record for farthest “chunk”—just shy of 4,695 feet. October 24–26; punkinchunkin.com october 2014

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On the Road

4

river regatta

Pumpkin carving is a sink-or-swim situation in Damariscotta, ME. Pumpkinboat Regatta participants create boats out of 600-pound gourds and race across the Damariscotta River. It’s not easy: Every year a handful of competitors get into their vessels and immediately sink. October 13; damariscottapumpkinfest.com

6

5

Chicago’s Pumpkin Crawl is the adult alternative to trick-or-treating: You’re shuttled to a handful of spots across the city for a taste of all things pumpkin. Last year’s crawl started with a pumpkin pie pizza and ended at a local pub for a pumpkin beer tasting. Late October; cityswarmchicago.com

7

field day

At MIT, it’s a known fact: Dropping stuff off a tall building is awesome. Every Halloween season, the students of East Campus dorm take to the Green Building (the tallest one in Cambridge) just before midnight to hurl more than 100 pumpkins from the roof. Sometimes the kids get creative: In years past, a few pumpkins have been filled with water or frozen in liquid nitrogen first. October 25, 11:59 p.m. ET, MIT Green Building, Cambridge, MA

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field day: Cathy Kornfield.

The Pumpkin Madness Festival at the Cherry Crest Adventure Farm is exactly as it sounds—crazy fun. To get rid of their leftover crop, farm owners organize events like pumpkin darts, pumpkin bowling and a pumpkin trample through a giant trough. November 1; cherrycrestfarm.com

This way to amazing! With pork, it’s easy to create delicious dishes with authentic global flavor. Find more ideas at PorkBeInspired.com

On the Road

8 Best we can tell, Ric Griffith has more Halloween spirit than anyone in West Virginia. He and a team of volunteers carve tons of pumpkins and place them around his Victorian home each year in Kenova. Griffith started with just five pumpkins in 1978; now he lights more than 3,000. October 24–25; ckautumnfest.com

9

10

Pie gorge

Competitors in the Pumpkin Pie Eating Contest at Half Moon Bay’s Art & Pumpkin Festival aren’t judged by how much or how quickly they eat—they’re judged by how much the audience claps for them. Inevitably, the messiest eater takes the prize. October 18–19; pumpkinfest.miramarevents.com

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light show: steven wayne Rotsch. pies: laRa Robby/studio d.

Usually the biggest and best-looking pumpkins take the prize at the fair, but not at the PumpkinPalooza in Sparks, NV: A pumpkin derby is the big event, and the fastest pumpkin wins. Derby teams can rent axles, wheels and a pumpkin to build a race car for only $20. October 26; pumpkinpalooza.org

Walks. Runs. Baths. Treats. Eating stuf he shouldn’t. Life with a pet is a wild ride. But with a plan in front of you and VPI® behind you, you’ll be

ready for anything.

Get a quote today. petinsurance.com • 855-630-7063

ready for anything.

SM

Insurance plans are ofered and administered by Veterinary Pet Insurance Company in California and DVM Insurance Agency in all other states. Underwritten by Veterinary Pet Insurance Company (CA), Brea, CA, an A.M. Best A rated company (2012); National Casualty Company (all other states), Madison, WI, an A.M. Best A+ rated company (2012). ©2014 Veterinary Pet Insurance Company. Veterinary Pet Insurance, VPI, and the VPI logo are service marks of Veterinary Pet Insurance Company. Nationwide Insurance is a service mark of Nationwide Mutual Insurance Company. 14ADV2832D

On the Road

Tailgating is a dressy affair in the Grove, the grassy 10-acre campus lot where Ole Miss fans gather before a game. Tables are set with linen and china, chandeliers hang from tents and men wear bow ties. The gathering, less than a quarter mile from Vaught-Hemingway Stadium, has become so popular that fans spill over into the Circle, a tree-lined area adjacent to the Grove. There are no food rules, but it’s practically a law to serve the drinks—beer, bourbon or otherwise—in red plastic cups. big home game: University of Mississippi vs. Mississippi State University, November 29, Oxford, MS

The pregame parties at these universities are just as important as the games themselves. illusTRaTiOns By

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The tradition in Knoxville is sailgating— not tailgating. About 200 boats line the Tennessee River near the stadium before a game. And another 100,000 fans, many decked out in orange-and-white checkered pants to match the end zones, set up on land. The grub is the same wherever you are: barbecue (ribs and wings cooked in custom orange smokers) and Big Orange, a cocktail made with orange soda and vodka. big home game: University of Tennessee vs. University of Kentucky, November 15, Knoxville, TN

Tailgating here can be a multi-day event. Students start camping out the Wednesday before kickoff, and coaches and athletes deliver pizza and other food to them. On game day, the makeshift village (called Nittanyville, after the Nittany Lion mascot) grows to include the rest of the tailgaters, and everything turns blue: hair, clothes, even food. Fans down blue margaritas and blue cookies, along with (not-blue) sticky buns from Ye Olde College Diner. Big home game: Pennsylvania State University vs. Michigan State University, November 29, University Park, PA

AuburnÕs mascot is a tiger, and tailgaters are either wearing stripes or driving in them. Michael Garber has the star rig: the Tiger Prowler 2.0, an old school bus painted with orange and blue stripes that has a roof deck for 30; itÕs a fixture at every home game. Because hunting is big in eastern Alabama, the meat is more interesting than burgers and dogs. Venison is a crowd favorite, grilled during the first tailgates of the season and turned into stew when the weather cools. Big home game: Auburn University vs. Louisiana State University, October 4, Auburn, AL

Walk anywhere in a half-mile radius of the University of WisconsinÕs Camp Randall Stadium and youÕll spot a sea of red-shirted tailgaters. They pack into parking lots, yards and campus plazas, and almost every group has a grill full of bratwursts and enough cheese curds for a crowd. Curds are the schoolÕs unofficial snack foodÑfried or cold right out of the cooler. About two-and-a-half hours before the game, everyone starts heading to the Badger Bash, the schoolÕs longest-running pregame party. Big home game: UW vs. University of Minnesota, November 29, Madison, WI

The stadium here is called The Big House: ItÕs one of the largest in the country, with seats for 110,000 fans. But even more people show up to tailgate, paying as much as $50 a car to set up on the golf course across from the stadium. On the usual menu: brats, local beers and homemade nut-and-caramel brownies, a recipe made famous by former Wolverine coach Bo SchembechlerÕs wife, Millie. Big home game: University of Michigan vs. University of Minnesota, September 27, Ann Arbor, MI

At any given home game, 125,000 fans gather on Notre DameÕs campus, and the seasoned ones claim their spot early with a flag. For evening games, groups arrive 12 hours before kickoff and dot the whole campus with American flags and Notre Dame flags marked with their family name or graduation year. Tailgaters prepare epic feastsÑwith enough Irish coffee and beer to last all day. Big home game: University of Notre Dame vs. Northwestern University, November 15, Notre Dame, IN

The University of Florida campus is huge, and Gator fans fill all 2,000 acres of it on game day. (Some adventurous tailgaters camp out at Lake Alice, home to more than a few real alligators.) The menus are often inspired by the opposing teamÑlike ribs covered in a Tuscaloosa barbecue sauce for a University of Alabama game, or chicken dishes when the South Carolina Gamecocks visit. Big home game: University of Florida vs. Louisiana State University, October 11, Gainesville, FL

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DAY

NIGHT

24-HOUR

NEW QlearQuil . FOR PEOPLE WHO DON’T HAVE ALLERGIES EVERYDAY. JUST ON ALLERGY DAYS. ™

The powerfully effective, take it only when you need it, so you can be you again, sinus & allergy medicine.

Use as directed. Read each label. Keep out of reach of children. © Procter & Gamble, Inc., 2014.

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Follow Up

Good Question...

Ask us anything about cooking! Visit foodnetwork.com/goodquestion.

Q: How do I prevent my pumpkin bread from getting soggy? Janice Cummings, Saugus, MA

Q: Can you use lemon extract instead of lemon juice in a recipe?

bread: ben goldstein/studio d; food styling: jason schreiber. lemons: alamy.

Maria Waraksa, Bridgewater, NJ

A: We don’t recommend it. Lemon extract is much more concentrated and intensely flavored (it’s made from lemon oil, which comes from the peel, and alcohol). You’d need to use considerably less extract than lemon juice in the recipe—and that could throw off the proportion of liquid in your dish. Plus, lemon extract doesn’t give you the same fresh citrus flavor as real lemon juice.

A: We created 50 quick bread recipes for this issue (page 146), and we learned a few things in the process: • Use a light metal pan. Darker metal can cause the outside of the bread to brown before the inside is cooked through; lighter pans allow for more even cooking. • Check your leaveners. Baking powder and baking soda start losing potency after 6 months; restock your old ones. • Bake all the way. To check for doneness, insert a toothpick into the center of the bread as well as in a few other places. It should come out clean. • Cool on a rack. Don’t let your bread cool on the counter or on a plate—the condensation will cause sogginess. Let it cool 1 hour in the pan, then remove to a rack to cool completely.

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Q: I want to take my cooking to the next level and start writing my own recipes, but I don’t know where to begin. Any advice? Traci Dusenberry, Mount Vernon, OH

A: Start by tinkering with an existing recipe that you like. Make incremental changes to it (no more than two at a time) and document what works and what doesn’t. When you’re ready to develop your own dish from scratch, jot down a general recipe on paper before you start cooking—that’s what our test kitchen chefs do. Test your recipe and mark changes and details as you go so you can try it again. Don’t forget to take photos along the way!

Use as directed. Keep out of reach of children. © Procter & Gamble, Inc., 2014.

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Follow Up

H

Shalyn Bliss via Facebook

A: Yes. Honey and agave nectar are often considered better options than white sugar because they’re less refined (and they’re sweeter, so you can use less). But they’re all sugars, and your body processes them the same way. Recent research suggests that excessive consumption of fructose may be linked to obesity, heart disease and other serious health issues—and all of these sweeteners contain high amounts of it. White sugar is 50 percent fructose, honey is about 40 percent and agave nectar can be up to 90 percent. It’s best to use them all in moderation.

Q: Are lima beans, fava beans and edamame interchangeable in recipes? Barbara Brunt, Holderness, NH

A: You should be able to swap lima and fava beans without a problem—they’re similar in flavor and texture. However, edamame (unripe green soybeans) have a different structure and won’t soften the same way, so they’re not interchangeable with the other two. From a health standpoint, all three beans are a good source of fiber and protein, but edamame is the best of the bunch: It has 30 to 45 percent

Lima beans

Fava beans

Q: Does adding salt to water for pasta increase the amount of sodium in the final dish? Connie Seebacher via Facebook

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A: Not by much. According to a study cited by the USDA, pasta absorbs only about 1 percent of the sodium from salted boiling water. This means that if you use about ¾ teaspoon salt to cook a 3.5-ounce

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pretty negligible—adults should consume no more than 1,500 to 2,300 milligrams of sodium per day.

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Edamame

beans and pasta: ben goldstein/studio d. honey: getty images. RepoRted by Robin hilmantel.

P E

Q: I see a lot of “healthy” recipes that call for honey or agave nectar instead of sugar. Aren’t these also sugars?

Name This Dish!

Dream up a clever name for this pull-apart bread and you could win big.

think? u o y o d t a Wh

????????????????

ACTIVE: 30 min l TOTAL: 1 hr 10 min SERVES: 6 to 8

½ cup low-sodium beef broth Pinch of ground nutmeg 1 teaspoon horseradish (do not drain) 4½ tablespoons unsalted butter 2 large onions, thinly sliced 1 teaspoon chopped fresh thyme Kosher salt 1 8-inch round loaf sourdough bread 1 pound gruyère cheese, thinly sliced chopped fresh parsley, for topping

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How to enter: Read the recipe and come up with a creative name for this bread. Go to foodnetwork.com/ namethisdish and enter your best name from September 9 to October 1, 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. There are two ways to enter beginning at 12:01 a.m. ET September 9, 2014, through 11:59 p.m. ET October 1, 2014. For computer entries: Go to foodnetwork.com/namethisdish and complete and submit the entry form pursuant to the on-screen instructions. For wireless entries: 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. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Open to legal residents of the U.S., D.C. and Canada (excluding Quebec), 18 years of age or older. Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.

Recent Winner:

cherry poppins

Carol Walling Rosharon, TX RunneRs -up Jenny Langlois Cherried Treasure Saint Clair Shores, MI eric Karstunen Megan slusarz Cherry Barcia Cherry on pop Pembroke, MA Thousand Oaks, CA

BREAD: VICTOR PRADO; FOOD STYLING: LIZA JERNOW. ICE POP: VICTOR PRADO.

1. Preheat the oven to 350˚. Combine the broth and nutmeg in a small saucepan and bring to a simmer. Remove from the heat and stir in the horseradish and ½ tablespoon butter. 2. Melt the remaining 4 tablespoons butter in a large skillet over medium heat. Add the onions, thyme and ¾ teaspoon salt and cook, stirring often, until the onions are golden brown and soft, about 20 minutes. Let cool slightly, then stir into the broth mixture. 3. Slice the bread at 1½-inch intervals with a large serrated knife, stopping about three-quarters of the way to the bottom. Repeat, making perpendicular cuts, to create a crosshatch pattern in the top of the loaf. 4. Set the loaf on a parchment-lined rimmed baking sheet. Stuf the gruyère and onions into the slits, breaking the cheese into smaller pieces, if necessary. Pour any remaining broth mixture into the slits. Cover the bread loosely with foil and bake until warm, about 15 minutes. Remove the foil and continue baking until the cheese melts and the bread is toasted, 20 to 25 more minutes. Sprinkle with parsley.

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Catherine A. Bostron, Secretary. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. © 2014 “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of television Food Network, G. P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, 35th Floor, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the postal service or alternate carrier within 6 to 14 weeks. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to: Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit http://hearst.ed4.net/profile/login.cfm to manage your preferences and opt out of receiving marketing offers by e-mail. Send Canadian returns to: Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to: Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 7, No. 8. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

Contest

stars Marcela valladolid at her house in southern california

Take a look inside:

JosE’s

Ina’s

morimoto’s

Country Getaway

NYC Apartment

Hawaiian hideout

A STATEMENT PIECE FOR YOUR BATHROOM. Just as the right necklace can transform your look, the 90° faucet can transform your bathroom. See how jewelry designers were inspired by Moen faucets at moen.com/statementpiece ™

josE i n t h e c ou n t ry Jason Varney

cover photo: Dave LauriDsen.

photographs by

Iron Chef Jose Garces spends most of the week in a modern loft in Philadelphia, overseeing his empire of 18 restaurants. But come Friday, he and his wife, Beatriz, and kids Olivia, 11, and Andres, 7, escape to this 1850 farmhouse on 40 acres in Bucks County, Pennsylvania. “I wanted a real environmental contrast,” he says. He hired designer Gretchen Kubiak to get the house move-in ready and gave her access to a veritable goldmine: a warehouse full of furniture that he has collected over the years to outfit his restaurants.

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Jose’s two dining-room tables were originally a larger piece that his designer cut in half. The leather chairs, from Restoration Hardware, were customized with Ralph Lauren tweed.

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A puffy-armed leather club chair from Anthropologie (above) is one of Jose’s favorite spots. “I love to sit here and watch football while eating my mother’s empanadas,” he says. Another favorite: a 2,000-square-foot deck (below left) with a full outdoor kitchen. Garces had the wood paneling in the upstairs hallway (right) painted white to make the space feel more open.

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In the dining room, a portrait of a condor (an Ecuadorian symbol of health and power) sits on a custom-built buffet table along with a West Elm lamp and vase. “Now the house feels pretty complete,” he says. “I’m ready to just enjoy it.”

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We’ve all seen Ina Garten’s East Hampton home on TV, but few fans have seen this private hideaway in Manhattan: The one-bedroom apartment is Ina’s escape whenever she has a long day of business meetings in the city. “I wanted it to feel like a refuge—a place for her to curl up and recharge,” says architect Daniel Romualdez. To accomplish that, he balanced the high ceilings with a warm, inviting sitting area. You might think the soaring space would call for bigger furniture, Ina says, “but it was the opposite.”

in the city

BEATRIZ DA COSTA

STYLING: BARB FRITZ.

photographs by

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Many designers fill big spaces with oversize furniture, but Romualdez kept the chairs low and close together to make the living room feel cozier. He also added warm colors: “A green couch, yellow chairs, orange curtains, a purple ottoman—I never would have guessed it would all work!” Ina says.

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Romualdez rearranged Ina’s living room into two distinct spaces: the sitting area and an office, separated by a stone fireplace (below). The 1925 apartment came with original leaded windows (right). Ina found the dining table and chairs (below right) at Axel Vervoordt in Antwerp, Belgium, and the striped rug at Caravane in Paris.

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Kraft Foods is not affiliated with Keurig, Inc. KEURIG and K-CUP are registered trademarks of Keurig, Inc.

The bookshelf, from Axel Vervoordt, is one of Ina’s favorite pieces. The walls of her bedroom (below) are covered in ivory fabric. “It feels like a cocoon,” Romualdez says. The bed linens are Frette and Pratesi, and the bedside floor lamp is Crate & Barrel.

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Flank Steak to Filet. Change for the better. Switch and you could save with GEICO. geico.com | 1-800-947-AUTO | local office

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko ©1999-2014. © 2014 GEICO

MarcelA in california photographs by

DAVE LAURIDSEN

haIr aND MaKeUp: LIZette praDo.

Marcela Valladolid, the spirited star of Mexican Made Easy and cohost of The Kitchen, always knew that she wanted to raise her son, Fausto, 10, in an old house. And a year ago, she found it— a 1912 Cape Cod–style home that sits on top of a hill in Chula Vista, CA. “I wanted the place to identify with Mexico without hitting all the stereotypes,” she says. So she dreamed up a signature style she calls Euro-Mexican. “No serapes or sombreros. I wanted something more clean, crisp and subtle.”

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Much of Marcela’s furniture, like the wood-backed sofa and tufted ottoman, was custom-made by her interior designer, Kari Arendsen of Intimate Living Interiors. But the house is also filled with thrift-store finds, like a bar cart she scored at the Salvation Army.

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A portrait of Fausto on the beach hangs in the living room (above left)—it was painted by his grandmother. The home has no air conditioning, so Marcela leaves the windows open in the hallway between the living and dining rooms (above right). In the office (below), Marcela upholstered a settee with traditional Otomi fabric, made by the Otomi Indians who live in the Mexican state of Hidalgo. The desk is a repurposed baker’s table that she found at a nearby antiques shop.

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Marcela’s dining room used to be a patio, hence the worn brick floors. She had the table and chairs custom-built. “But I never host a sit-down meal,” she says. “I serve buffet or family style and just scatter chairs all over.” On the wall: Talavera pottery, made in Puebla, Mexico. The pendant lights are from Pottery Barn.

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get the look

Pick up some of the stars’ best finds—or a close match.

Tolix-Style Chair $175; crash industrial.com

Victory Pendant Lamp $179; cb2.com

Ina garten Cabot Rustic Side Table $1,238; kathykuohome.com

Lyre Chesterfield Sofa $2,498; anthropologie.com

Recycled Accent Table $179, Shiraleah; homedecorators.com

Beachcomber Oversize Rectangular Basket $129; potterybarn.com

Marcela Valladolid Marla Chair $725; folk-project.com for information

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Woven Rope Lamp with Batik Shade $650 for two; furbishstudio.com

Otomi Embroidered Fabric $325 for 68” x 72”; jacarandahome.com

rope lamp and fabric: ben goldstein/studio d.

jose garces

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my favorite spot From his Waikiki balcony, Morimoto can take it all in. photograph by

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LINNY MORRIS

october 2014

Despite appearances, Hawaii is not a vacation destination for Masaharu Morimoto. The Iron Chef has opened two restaurants there in the past few years—Morimoto Waikiki in 2010 and Morimoto Maui in 2013—and he has been traveling from New York City to Hawaii every two months to check on them. He got tired of staying in hotels, so last year he started looking for an apartment, and he bought the first one he saw— for the view. The apartment has two small balconies that overlook the lush Manoa Valley. “You could have an ocean view, but after 6 p.m. it’s nothing,” he says. “The mountain view gives you something to look at all the time…. Being here makes me happier.”

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Come explore the unique, creative culture of Louisiana— where lunch is a masterpiece and architecture is performance art. Only Louisiana: art is alive—especially the art of living. Plan your getaway at LouisianaTravel.com. ©2014 Louisiana Department of Culture, Recreation & Tourism

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