Innholdsfortegnelse for March 2020 i Food Network Magazine

Baseball stadium food gets crazier every year, but fans won’t be singing about churro dogs and totchos on opening day—they’ll be singing about Cracker Jack. More than 110 years after the release of “Take Me Out to the Ball Game,” the molassesy popcorn and peanut mix is still synonymous with America’s favorite pastime. That shout-out was pure luck—but it helped make Cracker Jack stick. Here are six more fun facts about the salty-sweet snack with the prize inside: 1 Brothers Frederick and Louis Rueckheim debuted an early version of Cracker Jack at the 1893 Chicago World’s Fair: It contained molasses, which made the mix super sticky and clumpy. They improved the recipe with a dry coating that is still a company secret today. 2 Cracker Jack was one of America’s…

VEGGIE CONFUSION Do you know the difference between turnips and rutabagas? Even the pros mix them up sometimes! Turnips are smaller, white and/or purple on the outside and have a peppery bite. Rutabagas are yellowish on the outside and inside and are sweeter than turnips. Rutabagas are tougher, too: You’ll need a paring knife to remove the thick skin. Taste both veggies in the chicken dish on page 49 and see which you like better! BLENDER MAGIC “You can totally change the texture of a soup or sauce by pureeing it. To make the chicken tortilla soup on page 53, I put everything in the blender, including torn corn tortillas. Instead of the usual brothy tortilla soup, this one is almost like cream of chicken—without the cream! Try pureeing your…

Chefs’ kids love it! “Everybody knows I love cheeseburgers. I also love cake. Now I can have both in one bite! Best. Cake. Ever! Best. Cookbook. Ever!” —Lorenzo Mauro, Jeff Mauro’s son “We love cooking with Food Network Magazine! It’s always a party with them, and this book is no exception! So many fun recipes in here, especially the PB&J cake.” —Madeline & Anna Zakarian, Geoffrey Zakarian’s daughters “This book allows a kid like me to take her own experiences and explore a day of meals in a new way!” —Ava Clark, Alex Guarnaschelli’s daughter Order now at foodnetmag.com/kidscookbook or wherever books are sold!…

for years I thought about making fried chicken by double-dipping the chicken in the buttermilk and flour mixtures to form a thick, crispy crust. But I never actually got around to doing it. Then, when Shake Shack’s cookbook came out, I realized that was exactly the method they used for their fabulous Chick’n Shack sandwich! I decided it was finally time to roll up my sleeves and give it a try. One of the secrets is the long marinating time: You soak the chicken breasts in a buttermilk mixture for at least 8 hours (and up to 24) so all those great flavors seep into the meat. Then you dredge the pieces in a spicy flour mixture, dip them again into the buttermilk and dredge them back through the flour…

Lamb Kofta 1. Mix ½ pound each ground lamb and beef with ½ grated small onion, 1 grated garlic clove, ¼ cup each breadcrumbs and water, 2 tablespoons each chopped parsley and mint, 1½ teaspoons kosher salt, 1 teaspoon hot smoked paprika, ½ teaspoon each ground cumin and sumac, ⅛ teaspoon ground allspice and a few grinds of pepper until just combined. Form into 1½-inch meatballs (about 20). 2. Cook in 2 tablespoons olive oil in a nonstick skillet over medium heat, turning, until browned and cooked through, 12 minutes. Top with chopped mint. Labneh Dip Mix ¾ cup labneh (yogurt cheese) with 1 teaspoon lemon juice; season with salt. Drizzle with olive oil and sprinkle with sumac. Lima Bean–Tahini Dip 1. Cook 2 cups frozen baby lima beans in…

SWEET-AND-SALTY SNACK-FOOD CAKE ACTIVE: 1½ hr l TOTAL: 2½ hr (plus cooling) l SERVES: 12 FOR THE CAKE 2 sticks unsalted butter, at roomtemperature, plus more for the pans2. cups all-purpose flour, plus more for the pans2 teaspoons baking powder1 teaspoon salt½ teaspoon baking soda1⅓ cups packed light brown sugar4 large eggs, at room temperature1¼ cups buttermilk, at room temperature1 tablespoon pure vanilla extract FOR THE CRUMBLE ¾ cup crushed salted ridged potato chips2 crunchy oatmeal cookies, finely chopped½ cup sweetened shredded coconut2 tablespoons unsalted butter, melted2 tablespoons packed light brown sugar¼ cup chocolate-covered raisins and/or nuts, chopped FOR THE FROSTING AND GANACHE ¼ cup packed light brown sugar⅓ cup plus 2 tablespoons heavy cream3 sticks unsalted butter, at room temperature Pinch of salt2½ cups confectioners’ sugar4 ounces semisweet chocolate,…

Catch Tournament of Champions Wednesdays at 10 p.m. ET starting March 4. HOW TO ENTER Go to foodnetwork.com/tournament and submit your finished bracket before the show starts on March 4. You’ll be automatically entered for a chance to win $500, and the first 100 people to submit a perfect bracket will each win a free one-year subscription to the new Food Network Kitchen app.…

These 1920s pot metal miniatures were made by Dowst, the company behind the original Monopoly tokens. Tin litho prizes from the ’30s are rarer than later plastic ones. This plane is worth $45; the boxcar can go for $220! The Alphabet Animals series of the ’50s was smart marketing: To complete the set, you had to buy more Cracker Jack. To address choking concerns, Cracker Jack switched to tattoos, joke books and handheld games in the ’70s. A 1915 baseball card for “Shoeless Joe” Jackson sold for $120,000 last year. Full sets have fetched $800,000!…

Every year at the New York City Wine & Food Festival, a champion is crowned in the heated Burger Bash competition, but the real winner is Pat LaFrieda: The New Yorker provides all the meat for the event, and he keeps some of the biggest names in food—Alex Guarnaschelli, Danny Meyer, Michael Symon—stocked with steaks and ground beef through his family’s 98-year-old company, Pat LaFrieda Meat Purveyors. Although Pat’s not a chef, he’s an expert butcher and has spent tons of time in professional kitchens, so he knew just what he wanted in his own home. Most important: creating a space where his kids, Patrick, 11, and Giuliana, 9, can cook safely. To make sure Giuliana is able to prep dishes on her own, Pat and his wife, Jennifer, installed…

SAUTÉED LEEKS AND CABBAGE Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, ¼ teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add ½ head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add ¼ cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes. CRISPY GNOCCHI WITH MUSHROOMS Cook 10 ounces chopped white mushrooms in olive oil in a large nonstick skillet over medium-high heat until golden, 8 to 10 minutes, stirring halfway through. Stir in 1 teaspoon soy sauce, 2 grated garlic cloves and ½ teaspoon lemon zest; transfer to a bowl. Add 1 tablespoon olive oil and a 12-ounce package refrigerated gnocchi…

COCONUT PANCAKES ACTIVE: 40 min l TOTAL: 40 min l MAKES: 12 1 cup all-purpose flour½ cup coconut flour¼ cup almond flour2 tablespoons sugar1 teaspoon baking powder1 teaspoon baking soda½ teaspoon salt2 large eggs, lightly beaten¾ cup oat milk¾ cup water½ cup unsweetened coconut-milk yogurt, plus more for topping2 tablespoons coconut oil, melted, plus more for the panBerries, toasted coconut flakes and maple syrup, for topping 1. Preheat the oven to 250˚. Whisk the all-purpose, coconut and almond flours, sugar, baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs, oat milk, water, coconut yogurt and coconut oil to the well; stir to make a slightly lumpy batter 2. Heat a large nonstick skillet over medium heat; brush with coconut oil.…

“The bright zinginess of ginger is delicious in this marinade!”—Molly Yeh GINGER-GLAZED SALMON ACTIVE: 15 min l TOTAL: 45 min l SERVES: 4 ¼ cup extra-virgin olive oil, plus more for the skillet3 tablespoons soy sauce2 tablespoons toasted sesame oil1 tablespoon minced fresh ginger1 tablespoon pure maple syrup1 tablespoon Chinese mustard1 tablespoon Sriracha2 cloves garlic, minced4 6-to 7-ounce skin-on salmon fillets1 bunch scallions, choppedSesame seeds, for topping 1. Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, Sriracha and garlic in a large bowl. Pour one-third of the mixture into a small bowl and reserve. Add the salmon fillets to the large bowl. Cover and let marinate in the refrigerator for 30 minutes. 2. Heat a large nonstick skillet over medium-high heat. Add a drizzle of…

Stuffed Mussels 1. Bring ½ cup dry white wine to a simmer in a large pot. Add 1 pound mussels (scrubbed and debearded). Cover and simmer until the mussels open, 5 minutes; drain and let cool. (Discard any unopened mussels.) 2. Break off and discard the empty halves of the shells and loosen the mussels from the other halves. 3. Toss 1 diced Persian cucumber, ¼ cup diced roasted red peppers, 3 tablespoons olive oil, 2 tablespoons each chopped red onion, parsley and cornichons, 1 tablespoon each lemon juice and chopped capers and 1 diced hard-boiled egg white; season with salt and pepper. Spoon over the mussels. Fried Olives 1. Mix one 3-ounce link hot Italian sausage (casing removed) with 2 tablespoons grated parmesan and 1 tablespoon chopped parsley. 2.…

next time you reach for a french fry or dig into a scoop of ice cream, take a minute to thank James Hemings: The enslaved chef of Thomas Jefferson helped make these dishes famous in the US during his years cooking for our third president. Hemings’s story, along with dozens of others, is the focus of a new exhibit from New York City’s Museum of Food and Drink (MOFAD) and The Africa Center. African/American: Making the Nation’s Table brings to life more than 400 years of culinary history with virtual-reality tours, artifacts and a tasting table. Take a look. THE EBONY MAGAZINE TEST KITCHEN Thousands of recipes were created in this colorful space for Ebony magazine from the 1970s to the 2000s. The kitchen, down to the orange refrigerator, was…

7:30 a.m. I wake up to the sound of my husband, David, hunting in his closet for a shirt. I drink a bottle of Fiji water, then head to the kitchen to make Bieler’s Broth, a combination of celery, zucchini, green beans and parsley. I also have two pieces of bacon, one slice of Ezekiel toast and two organic eggs—my daughter-in-law Annie provides me with fresh ones. 9 a.m. I feel fresh as a daisy—which also happens to be my favorite flower. 9:15 a.m. It’s time to figure out what recipes to test, either for my new cookbook, a social media post or maybe a future dinner. I often think about what cooks would have made in the various fireplaces in my historic home. Of course they made seasonal, nutritious…

CHICKEN PARMESAN WITH SPAGHETTI ACTIVE: 50 min l TOTAL: 1 hr l SERVES: 4 FOR THE SAUCE ¼ cup extra-virgin olive oil8 cloves garlic, thinly sliced2 28-ounce cans whole peeledSan Marzano tomatoes, crushed by hand1 teaspoon dried oreganoKosher salt and freshly ground pepper FOR THE CHICKEN 1 cup all-purpose flour3 large eggs2 cups breadcrumbs¼ cup finely chopped fresh parsley1 teaspoon dried oregano4 thin chicken cutlets (4 to 5 ounces each)Kosher salt and freshly ground pepperVegetable oil, for frying8 1-ounce slices low-moisture whole-milk mozzarella cheese (packaged or deli-sliced)Grated parmesan cheese, for toppingChopped fresh basil, for topping FOR THE PASTA Kosher salt12 ounces spaghetti 1. Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes.…

GREEN VELVET CUPCAKES ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12 FOR THE CUPCAKES 1 cup cake flour (not self-rising)2 tablespoons unsweetened cocoa powder½ teaspoon baking soda¼ teaspoon salt¾ cup sugar½ cup milk½ cup vegetable oil1 large egg1 tablespoon distilled white vinegar1 teaspoon pure vanilla extract½ teaspoon green gel food coloring FOR THE FROSTING 2 ounces white chocolate, chopped3 large egg whites, at room temperature¾ cup sugar¼ teaspoon salt Pinch of cream of tartar2 sticks unsalted butter, cut into pieces, at room temperature1 teaspoon pure vanilla extractAssorted green sprinkles, for decorating 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Sift the cake flour, cocoa powder, baking soda and salt into a large bowl. Whisk the sugar, milk, vegetable oil,…

SHRIMP AND CHEDDAR GRITS ACTIVE: 35 min I TOTAL: 35 min I SERVES: 4 FOR THE GRITS 1 bay leafKosher salt and freshly ground pepper1 cup old-fashioned grits (not instant or quick-cooking)¼ cup heavy cream2 tablespoons unsalted butter, cut into pieces½ cup grated sharp white cheddar cheese FOR THE SHRIMP 2 tablespoons extra-virgin olive oil2 links fully cooked andouille sausage (about6 ounces total), cut into ½-inch pieces4 scallions, chopped (white and green parts separated)2 stalks celery, chopped, plus ¼ cup leaves1 small red bell pepper, chopped1 pound large shrimp, peeled and deveinedKosher salt3 cloves garlic, minced1 teaspoon chopped fresh thyme2 tablespoons tomato paste1 tablespoon fresh lemon juice, plus more if needed2 teaspoons Worcestershire sauce2 tablespoons unsalted butter2 tablespoons chopped fresh parsley 1. Make the grits: Combine 4 cups water, the…

Garlic Shrimp 1. Heat ⅓ cup olive oil in a large skillet over medium-high heat. Add 3 dried chiles de arbol and 1¼ pounds large shrimp (peeled and deveined); season with salt. Cook until the shrimp are pink, about 2 minutes per side. Add 6 minced garlic cloves; cook 30 seconds. 2. Carefully add 2 tablespoons dry sherry and 1 tablespoon lemon juice and cook 30 seconds; season with salt. 3. Top with chopped parsley. Serve with lemon wedges. Patatas Bravas 1. Put 3 russet potatoes (cut into 1-inch chunks) in a large pot; cover with water by 1 inch and season with salt. Bring to a boil, then simmer until tender, 12 to 15 minutes. 2. Drain on a kitchen towel–lined baking sheet; let cool. 3. Working in two…

Crispy Greek Chickpeas Drain two 15-ounce cans chickpeas; pat dry. Toss with 2 tablespoons olive oil and 1 teaspoon kosher salt. Spread on 2 baking sheets and roast at 400˚ until crispy, about 40 minutes. Heat 1½ tablespoons olive oil with the zest of 1 lemon and ½ teaspoon dried oregano in a skillet over low heat, 1 minute. Toss with the chickpeas; season with salt. French Onion Cottage Cheese Dip Saute 1 chopped onion and 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden, 12 to 15 minutes; season with salt and pepper and let cool. Puree 1⅓ cups 4% cottage cheese in a food processor until smooth; add the onion mixture, 1 chopped scallion and 1 teaspoon white wine vinegar…