Food Network Magazine September 2018

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. PASS THE PASTA Pasta might be diet food after all. A new study found that people who followed a low glycemic index diet and consumed three small servings of pasta a week (instead of other carbohydrates) did not pack on any pounds. In fact, some experienced slight weight loss! Seems like a great reason to add the steak pizzaiola pasta on page 98 to your dinner rotation. LOOKING GOOD Here’s a good reason to skip the midnight snacks: Research from UT Southwestern Medical Center suggests that eating at abnormal times might disrupt the skin’s biological clock, making you more vulnerable to sunburn, skin aging and even skin cancer. Eat a hearty dinner instead! CULTURE CLUB Yogurt could…

“MY PARTY WAS AT EMPIRE SKATES. GOING ROLLER-SKATING WAS THE HIGHLIGHT—OBVIOUSLY!” “ALL OF MY AUNTS AND UNCLES AND COUSINS CAME OVER. INSTEAD OF GIFTS, I GOT ENVELOPES WITH MONEY LIKE IT WAS A BIG ITALIAN WEDDING. THE NEXT DAY I GOT TO GO TO THE VIDEO GAME STORE!” “I DON’T REALLY REMEMBER IT, BUT I BET I SERVED CHILLED APPLE CIDER AT MY PARTY.” NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine Food Network & Cooking Channel New York City Wine & Food Festival Presented by Capital One Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning July 31, 2018, at 12:01 a.m. ET, through September 10, 2018, at 11:59 p.m. ET, go to foodnetwork.com/nycwffsweeps on a computer or wireless device and complete the entry form pursuant to the on-screen…

As you might have guessed from the cover of this issue, we’re celebrating our 10th birthday. And so I present to you the best birthday cake of all time: chunks of store-bought angel food cake tossed in strawberry, lime and orange powdered gelatin and layered in a tube pan with vanilla ice cream, strawberries, canned pineapple and mandarin oranges. I’m kidding about this being the best cake ever. It’s actually an excessively sweet, bizarrely textured spectacle of a frozen dessert, but I requested it for my own 10th birthday (and every other childhood celebration), so to me, nothing could be better. I have to make two birthday cakes this month for my 9- and 6-year-old daughters, but there’s zero chance that this retro frozen trifle will fly. They’ve watched enough…

Scott, what is your favorite recipe and why? Ashley Guadagno Marlboro, NJ I love making chicken cutlets at home—I could eat a duffel bag full of them—but in my restaurants, I love cooking fish and pasta dishes. They’re totally unforgiving, so I enjoy the challenge of cooking them correctly. Two of my go-to recipes are roasted red snapper with tomatoes, basil and oregano (foodnetwork.com/scottsredsnapper) and spaghetti aio e oio, or spaghetti with garlic and olive oil (foodnetwork.com/scottsspaghetti). —Scott Conant Marcela, how do you plan out your meals for the week? I want my weekday dinners to be quick but delicious. Daysi Rodriguez Taylor, TX I roast veggies at almost every meal so something is “cooking itself” while I’m working on the protein, usually a grilled piece of beef, chicken, fish…

Most memorable birthday “Last year I had just finished filming Worst Cooks in America and I was exhausted! So I booked a trip to Italy and got to wake up there on my birthday. And my best friend, Rachael Ray, was in Italy at the same time!“ Favorite birthday cake “Yellow cake with chocolate buttercream.” Best birthday party ever “When I turned 7 or 8, my mom had a pizza party for me in our yard. She made paper chef hats for all the kids and we each put together our own pizza.” Favorite way to celebrate as an adult “I have a big party every year, but I never ask for gifts. Being with the people who are most important to me is the best gift ever!” Does your…

Fall 2008 FIRST IMPRESSIONS When we shot our first cover, we wanted it to be all about the food—no distractions. So we eliminated the props and photographed Tyler Florence’s pumpkin pie all by itself, establishing our look for years to come. Above is the more traditional but rejected shot. What do you think? June/July 2009 GUEST STAR We always hire professional food stylists for our cover shoots—but in this case, a surprise guest took over. Bobby Flay stopped by the studio for a quick portrait, and we were right in the middle of photographing his burger when he arrived. The chef asked if he could step in, then he rolled up his sleeves and produced this picture-perfect cheeseburger in a single try. October 2010 BOWLED OVER This issue sold so…