Innholdsfortegnelse for Jul/Aug 2020 i Food Network Magazine

A is for Applesauce APPLESAUCE MUFFINS Mix 2 cups flour, ½ cup dried cranberries, 1 teaspoon baking powder, ½ teaspoon each salt and cinnamon and ¼ teaspoon baking soda. Whisk ¾ cup brown sugar, 1 stick melted butter, ½ cup each applesauce and sour cream and 2 eggs; fold into the flour mixture. Divide among 12 lined muffin cups; top with dried apples and cranberries. Bake at 350?, 20 to 25 minutes. B is for Banana Split BANANA SPLIT YOGURT BOWL Spoon vanilla yogurt into a small bowl. Top with sliced bananas, chopped salted peanuts and freeze-dried strawberries. Drizzle with fudge sauce. C is for Cheese & Crackers CRACKERS WITH FIGS AND BRIE Combine 6 halved dried figs in a bowl with 3 tablespoons water, 1 tablespoon balsamic vinegar and…

One of the final school assignments for my younger daughter’s second-grade class was to create a coronavirus time capsule. I’m not sure why her teachers want her to preserve little memories of life during a global pandemic, but the project did make me wonder what would be in my own capsule. I’d probably just print a copy of my online order history from March through June 2020, because that would tell the whole story. When future generations unearth the list, they’ll see that I survived mainly on coffee beans, yeast and lemon-scented hand soap. And then they’ll wonder why, during the height of the crisis, I was panic-buying marshmallows and blue gummy sharks from Target. I’ll need to throw this issue of the magazine into the time capsule as well,…

America is hooked on tonics. If coffee lovers have learned anything during their extensive time at home, it’s how to make a café-quality drink on their own. Whipped coffee had a viral moment in March, and we’re predicting the next home coffee movement will be a trend born in the competitive barista world: coffee with tonic water. C&Ts have recently landed on coffee shop menus across the country, including Starbucks Reserve Roasteries. And they’re easy to make at home. Fill a glass halfway with ice and tonic water; top with chilled coffee, espresso or cold brew. Seagulls really do want your BEACH BITES. In a recent study, the birds were more likely to peck at food if they saw humans handle it first. Spam fans are getting a new cookbook.…

Turn sweet summer tomatoes into savory jam: Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, ½ cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add ½ teaspoon kosher salt, ¼ teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.…

1 BROCCOLI-BASIL PESTO Cook one 10.8-oz. package of Birds Eye Broccoli Florets according to package instructions. Let cool briefly. In a food processor, combine broccoli with the zest and juice of a lemon, 1 bunch of basil leaves, a couple cloves of garlic, a handful of walnuts (or other soft nuts such as pignolis or cashews), salt and pepper. Process, streaming in olive oil until smooth. Use on grilled meats or toss with hot, cooked pasta, adding grated parmesan cheese. 2 VEGGIE-LOADED NACHOS Mix one 10-oz. package of Birds Eye Mixed Vegetables with a tablespoon chili powder, a teaspoon lemon pepper seasoning, salt and a drizzle of olive oil. Heat oven to 400°. Spread tortilla chips on a baking sheet in a single layer and top with spoonfuls of canned…

TEST STEAK LIKE A PRO The more a steak is cooked, the firmer it feels when you press it. Compare it to your palm below your thumb: When your hand is relaxed, that part is squishy—that’s how a rare steak feels. When you make a loose fist, it’s firmer, like medium meat, and a tight fist is firm, like welldone meat. Practice with the steak on page 76. Check it with your hand, then take the temperature right away: Rare is 120° to 130°, medium is 135° to 145° and well-done is 155° and up. LET’S HEAR IT FOR PICKLES! “I created the soup on page 78 for pickle people like me: I stirred in a serious dose of chopped pickles and brine, so it’s extra tangy and delicious! Keep…

LOBSTER SALAD LETTUCE CUPS ACTIVE: 20 min TOTAL: 30 min SERVES: 4 2 lemons, halved Kosher salt 2 1½-pound live lobsters ⅓ cup mayonnaise 2 teaspoons dijon mustard 1 or 2 dashes of hot sauce 2 small stalks celery, thinly sliced Mix-ins (see below) 8 butter or Boston lettuce leaves 2 tablespoons finely chopped fresh chives 1. Fill a large steamer or pot with about 2 inches of water. Squeeze the juice of 1 lemon into the water, then add the squeezed lemon halves and 1 tablespoon salt. Bring to a boil over medium heat. 2. Place the lobsters in the steamer basket or directly in the pot; cover and steam until the shells turn bright red, 8 to 10 minutes. Remove from the pot with tongs and rinse under…

Ketchup #1 is the condiment. Mayo is a close second. GRILLED BURGERS ACTIVE: 25 min TOTAL: 25 min MAKES: 4 1½ pounds ground beef chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 8 slices American or cheddar cheese (optional) 4 soft hamburger buns 1. Preheat a grill to medium high. Divide the beef into four 6-ounce portions. Gather each into a ball, then gently flatten into a 4½-inchwide patty about ¾ inch thick (be careful not to overwork the meat). Press your thumb into the center of each patty to make a ½-inch-deep indentation (this prevents the patties from bulging as they cook). Season the patties with salt and pepper. 2. Lightly oil the grill grates. Grill the patties indentation-side up until they are marked and…

Pasta salad is the #2 cookout salad, after potato salad. ITALIAN DELI PASTA SALAD ACTIVE: 20 min TOTAL: 30 min SERVES: 8 Kosher salt 1 pound penne ⅓ cup mayonnaise 3 tablespoons extra-virgin olive oil 3 tablespoons red wine vinegar 1 16-ounce jar giardiniera, drained and chopped 5 ounces provolone cheese, diced (1 cup) 5 ounces salami, diced (1 cup) ¼ cup chopped fresh parsley ¼ cup chopped fresh basil Freshly ground pepper 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature. 2. Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss…

DINNERS UNDER 500 CALORIES Quinoa Bowl with Shrimp and Vegetables Page 74 CALORIES: 490 Borscht with Roast Beef Toasts Page 77 CALORIES: 370 Tomatillo Shakshuka Page 74 CALORIES: 470 Chicken–Dill Pickle Soup Page 78 CALORIES: 490 Load Up on Veggies Recent research from Penn State University found that the average American consumes about two-and-a-half times more sulfur amino acids (found in meat and dairy) than they actually need. Make veggies a bigger part of your meal this summer! Find some fun ways to dress up corn on the cob on page 105. We Tofu Make tofu your go - to on Meatless Mondays: In a study recently published by the American Heart Association, participants who ate at least one serving of tofu a week had an 18 percent lower risk…

July 1 It’s Canada Day! Make double-maple pancakes: Add maple extract to your batter and top the finished pancakes with maple syrup. 4 Happy Fourth! Celebrate with star snacks: Cut puff pastry into stars; brush with olive oil, sprinkle with parmesan and bake at 400°, 15 minutes. 5 Dress up your buns for burgers tonight: Brush with beaten egg white; sprinkle with flaky salt and pepper. Bake at 375°, 6 to 8 minutes. 7 The Roswell UFO incident was on this day in 1947. Stage an alien invasion at dinner: Top tacos with sour cream and black olives to look like eyes. 9 Wimbledon was first held on this day in 1877. Serve fish and chips in dip form! Mix tartar sauce with cooked whitefish; serve with chips. 10 Wyoming…

TO STOCK YOUR KITCHEN, THERE’S NO BETTER PLACE THAN HOMEDEPOT.COM Already known as the premier place for purchasing major appliances, The Home Depot is also the best resource for upgrading your culinary skills. Innovative small appliances, kitchen tools and cookware like the ones shown here are all available—exclusively—at homedepot.com…

BASIC CHOCOLATE SHELL TOPPING ACTIVE: 10 min TOTAL: 35 min MAKES: about ¾ cup 6 ounces semisweet, white or milk chocolate, chopped ¼ cup refined coconut oil Pinch of fine sea salt 1. Fill a saucepan with a few inches of water and bring to a bare simmer. Combine the chocolate, coconut oil and sea salt in a medium heatproof bowl and set over the pan (do not let the bowl touch the water). Cook, stirring occasionally, until the chocolate is melted and the mixture is well combined, 5 to 10 minutes. 2. Remove the bowl from the pan and let the mixture cool at least 15 minutes before pouring on top of ice cream (or you can dip your ice cream in the mixture instead). Transfer any remaining sauce…

QUINOA BOWL WITH SHRIMP AND VEGETABLES ACTIVE: 20 min TOTAL: 30 min SERVES: 4 1 cup tricolor quinoa 1 large clove garlic, smashed Kosher salt and freshly ground pepper ½ teaspoon sugar ¼ cup champagne vinegar or white wine vinegar 5 tablespoons extra-virgin olive oil 1 zucchini, diced 1½ cups sliced sugar snap peas ¾ cup frozen peas, thawed 2 scallions, sliced (light and dark green parts separated) 1 pound cooked large shrimp ¼ cup thinly sliced fresh basil 1. Combine 2 cups water with the quinoa, garlic and a pinch each of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a…

Almost 90% of readers like corn with just butter, not tons of toppings. BASIC GRILLED CORN ON THE COB ACTIVE: 20 min TOTAL: 20 min SERVES: 8 8 ears of corn Kosher salt Smoked paprika, for sprinkling (optional) 1. Preheat a grill to low. Peel back the husks from the corn and remove the silk. Sprinkle with salt and smoked paprika, if desired. Fold the husks back over the corn. 2. Grill the corn, turning occasionally, until the husks are charred and the corn is tender, 12 to 15 minutes. Grilling corn in its husk helps steam the corn and prevent it from drying out. CORN WITH BASIL BUTTER ACTIVE: 10 min TOTAL: 10 min SERVES: 4 4 tablespoons unsalted butter, at room temperature ¼ cup fresh basil Grated zest…

there is almost nothing that says summer more than a freshly baked blueberry pie. A few months ago, when the quarantine started, I was dreaming about making one, and I’m so happy that the time has finally come. I love making it now, during blueberry season, because this is when the fruit has the most flavor. (Otherwise, I use frozen blueberries because they’re picked in season and frozen at their best, so they make delicious pies.) Some people find it daunting to make pie crust, but you shouldn’t! The secret is how you work in the butter. If you overwork the dough and completely blend the butter into the flour, your crust will be tough. Instead, you’ll want to leave bits of very cold butter in the dough, so you’ll…

TERIYAKI POTATO TOT KEBABS ACTIVE: 20 min TOTAL: 50 min SERVES: 4 8 ounces frozen potato tots Vegetable oil, for brushing 1 cup cubed ham steak (or canned pork product) 1 red bell pepper, cut into 1-inch pieces 1 cup pineapple chunks Teriyaki glaze, for drizzling 1. Preheat the oven to 450°. Spread the potato tots on a baking sheet and bake until golden and crisp, 30 to 35 minutes. 2. Meanwhile, brush a large nonstick skillet with vegetable oil and heat over medium-high heat. Add the ham and bell pepper and cook, stirring occasionally, until browned, about 5 minutes. 3. Thread the potato tots onto 4 skewers, alternating with the ham, bell pepper and pineapple. Drizzle with teriyaki glaze. PRESENTED BY SPICY TURKEY LETTUCE CUPS ACTIVE: 35 min TOTAL:…

Sunny Anderson The Kitchen pg. 39 Anne Burrell Worst Cooks in America pg. 38 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Ranch Kitchen pg. 30 Bobby Flay Beat Bobby Flay; Iron Chef America and Brunch @ Bobby’s (both on Cooking Channel) pg. 35 Tyler Florence The Great Food Truck Race pg. 37 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 110 Alex Guarnaschelli Chopped; Supermarket Stakeout; Worst Cooks in America; The Kitchen; Fix Me a Plate (on foodnetwork.com) pg. 37 Eddie Jackson Yum and Yummer (on Cooking Channel) pg. 92 Katie Lee The Kitchen; What Would Katie Eat? (on foodnetwork.com) pg. 34 Jeff Mauro The Kitchen pg. 39 Michael Symon Symon’s Dinners Cooking Out; Burgers, Brew & ’Que and Iron Chef America (both on Cooking Channel)…

Katie Lee’s Campari-Citrus Ice Pops These pops are for adults only. Katie serves them at happy hour—and she can’t wait to have one after her baby is born! Combine ⅔ cup sugar and ⅔ cup water in a saucepan and bring to a boil. Remove from the heat and stir to dissolve the sugar; let cool. Combine the simple syrup, 3 cups fresh orange juice, 1 cup Campari and the juice of 1 lemon in a pitcher. Pour the mixture into 16 ice pop molds, add wooden sticks and freeze until firm, at least 8 hours. Mina Starsiak Hawk Picks Splashy Beach Towels Grace Mitchell Picks Sunshiny Hats David Bromstad Picks a Fab Umbrella “Every outdoor table needs one, so why not make yours as amazing as possible? Do it!”…

RICOTTA BRUSCHETTA FOUR WAYS SERVES: 8 – 12 INGREDIENT 1 baguette Extra-virgin olive oil Flaky sea salt 2 cups ricotta cheese 1 pint cherry tomatoes 2 garlic cloves, smashed Freshly ground black pepper Marinated tomatoes, pomegranate seeds, sliced peaches, sliced prosciutto, sliced avocado, for serving DIRECTIONS 1. Preheat oven to 400°. 2. For the bread: Using a bread knife, slice baguette into ¼" slices and place on cookie sheet. Brush tops of each slice with extra-virgin olive oil and sprinkle with salt. Bake for 7–10 minutes or until lightly brown. 3. For the ricotta: Place ricotta in a medium-size bowl and beat until smooth and creamy. 4. For the tomatoes: Using a paring or utility knife, cut cherry tomatoes in half. In medium-size bowl, stir together cherry tomatoes, 2 tablespoons…

Serve a fruit course after dinner—in the form of a pineapple cake! To make the faux fruit, we baked cakes in two bowls and a 6-inch pan. Then we covered the whole thing with yellow frosting and candy melts to resemble a ripe pineapple. There’s fresh pineapple in the cake, so it tastes like the real thing, and you can use the leaves of the pineapple as the finishing touch! Turn the page for the how-to. PINEAPPLE CAKE ACTIVE: 45 min TOTAL: 2 hr SERVES: 8 to 10 1 small pineapple Cooking spray 1 15- to 16-ounce box yellow cake mix (plus required ingredients) 2 16-ounce tubs vanilla frosting Yellow food coloring 1½ 12-ounce bags yellow candy melts HOW TO Make the Pineapple Cake…

Peach-Mango Shortcakes 1. MAKE THE DOUGH: Pulse 2 cups flour, ¼ cup granulated sugar, 1 tablespoon baking powder and ½ teaspoon each ground allspice, ginger, nutmeg and salt in a food processor. Pulse in 6 tablespoons cut-up cold butter until it is in pea-size pieces, then pulse in ¾ cup heavy cream and 1 egg until the dough comes together. 2. BAKE THE SHORTCAKES: Drop 6 scoops of dough onto a baking sheet, brush with heavy cream and sprinkle with coarse sugar. Bake at 400° until golden, 20 to 25 minutes. Let cool, then split in half. 3. MAKE THE FILLING: Toss 3 cups chopped peaches and 1 cup chopped mango with ¼ cup granulated sugar and 1 tablespoon lime juice. Beat 1 cup heavy cream with ⅓ cup confectioners’…

Potato salad is the #1 cookout side. 59% of readers prefer a creamymayo-based potato salad over a vinegary one. CREAMY POTATO SALAD WITH HERBS ACTIVE: 20 min TOTAL: 40 min SERVES: 8 2½ pounds small new potatoes, quartered Kosher salt 3 tablespoons apple cider vinegar ½ cup mayonnaise ½ cup sour cream 1 teaspoon sugar 3 hard-boiled eggs, peeled and chopped 2 stalks celery, chopped ¼ cup chopped fresh chives ¼ cup chopped fresh dill Freshly ground pepper 1. Put the potatoes in a large pot and add water to cover; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 10 to 15 minutes. Drain and transfer to a large bowl. Add 1 tablespoon vinegar and ½ teaspoon salt and toss. Let cool. 2.…