Innholdsfortegnelse for September 2020 i Food Network Magazine

Dairy Does It According to a new global study published by BMJ (British Medical Journal), adding two servings of whole milk, yogurt or cheese to your daily diet could lower your risk of diabetes and high blood pressure by up to 12 percent. Pour yourself a glass of milk, or try the yogurt-dipped frozen bananas on page 132. In Season: Swiss Chard Kale gets all the attention, but Swiss chard is a super veggie, too! It’s loaded with vitamins A, C and K, plus it’s high in fiber, iron and antioxidants. You can use both the leaves and stems: Chop them up and add to an omelet or pasta, or try the ricotta-chard dumplings on page 60. Can Water Improve Your Memory? Maybe! A recent study from the European Journal…

We talk incessantly about how the internet has transformed our shopping habits, but decades ago a simple little creation—basically a wire basket on wheels—forever changed the way we get our groceries. Before the grocery cart came along, shopping for food was an entirely different (and codependent) system: Customers had to ask store clerks for what they wanted and the clerks handed over the goods from behind a counter. The experience was hyper-personal—and hyper-inefficient! Then the carts rolled in… 1916 Serve Yourself! Piggly Wiggly, America’s first self-service grocery store, opens in Memphis, with wicker baskets for customers to carry. To lure shoppers who were used to clerk service, founder Clarence Saunders gives out flowers and balloons and hires a band. 1936 Pushing for Carts After noticing that shoppers left when their…

CRUSTED CHICKEN CUTLETS ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4 1 large egg2 to 4 cups cereal, crackers, pretzels or chips, crushed4 chicken cutlets (about 4 ounces each)Kosher salt and freshly ground pepper⅓ cup vegetable oil 1. Beat the egg in a shallow dish. Put your desired coating in a separate shallow dish. Season the chicken all over with salt and pepper. Dip in the egg, letting the excess drip off, then firmly press in the coating, making sure to coat both sides. 2. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Working in two batches, add the chicken and cook until crisp and cooked through, 4 to 5 minutes per side, adjusting the heat as needed if the coating is browning too…

Corn Charred Corn Relish Toss 1 diced English cucumber and 1 diced red bell pepper with 2 teaspoons kosher salt in a colander. Let drain 30 minutes, then pat dry. Meanwhile, grill 4 ears of corn over high heat, turning, until charred, 8 minutes; cut off the kernels. Bring 2 cups apple cider vinegar, ½ cup sugar, 1 tablespoon mustard seeds, ½ teaspoon ground turmeric and 1 tablespoon salt to a boil in a large skillet. Simmer until reduced to 1 cup, 8 to 10 minutes. Add the cucumber and bell pepper; cook 3 more minutes. Stir in the corn and 3 sliced scallions; refrigerate until ready to serve. Corn with Scallion-Lime Butter Pulse ½ stick softened unsalted butter, the grated zest of 1 lime, 2 sliced scallions and ¼…

You might think that after writing 12 cookbooks, I’d have difficulty coming up with ideas for new recipes. But I have a trick that has worked for me since I wrote my first book, The Barefoot Contessa Cookbook, in 1999. I start with a remembered flavor—a taste from my past that I loved. It could be as simple as a wonderful chicken soup that my mother made, or as elegant as a pavlova that I ate in a restaurant. Then I think about the texture of the dish, like the bite of perfectly cooked vegetables in the soup, or the crunch of the pavlova’s meringue shell surrounding silky whipped cream and fresh berries. Finally, as I’m developing a recipe, I decide how many flavors I want to include. Should I…

GRILLED JERK CHICKEN DRUMSTICKS ACTIVE: 30 min l TOTAL: 30 min (plus 8 hr marinating) l SERVES: 4 1 habanero or Scotch Bonnet chile pepper, cut into 6 to 8 pieces3 scallions, roughly chopped10 fresh thyme sprigs¼ cup vegetable oil, plus more for the grill2 tablespoons packed light brown sugar2 tablespoons distilled white vinegar½ teaspoon ground allspice½ teaspoon ground clovesKosher salt and freshly ground pepper8 skinless chicken drumsticks (about 2 pounds)Lime wedges, for serving 1. Combine the chile, scallions, thyme, vegetable oil, brown sugar, vinegar, allspice and cloves in a large bowl and mix until the sugar dissolves. Stir in 1½ teaspoons salt and a few grinds of pepper. Add the chicken and massage the marinade into the meat, 1 to 2 minutes. Cover and refrigerate at least 8 hours…

FOR KIDS A 7-year-old is blowing up on Instagram. Leo Kelly has racked up nearly 270,000 followers since last summer—just for reviewing Shirley Temples. “My taste buds basically tell me what to say,” explains the second-grader, who’s known to dock points for versions that are too sweet, too watery or—the worst offense—cherry-less. Restaurants take him seriously: After a disappointing review from Leo, LongHorn Steakhouse unveiled a new Shirley Temple and a strict five-cherry policy. Make a perfect Shirley Temple: Fill a glass with ice and add lemon-lime soda or ginger ale. Add a splash of grenadine and stir. Garnish with a maraschino cherry. These plates are out of this world! When Robin Oloyede’s son said he wanted to become an astronaut, she searched everywhere for products featuring astronauts who looked…

duff Goldman knows better than anyone that kids can do incredible things in the kitchen. In eight seasons judging and hosting Kids Baking Championship, he has seen contestants as young as 9 tackle tricky macarons and towering Napoleons. So when he started writing a kids baking book, Duff didn’t take the easy way out. “I wanted recipes that would really challenge and excite them,” he says. In Super Good Baking for Kids, he encourages young chefs to measure by weight, as professional bakers do, and to attempt not-so-basic projects like churros, pies and pâte à choux. Some of the recipes, like Rainbow Unicorn Brownies, are inspired by kids on the show, and others are just Duff favorites, like chocolate cream pie. “There’s nothing that sounds more delicious than those three…

Maneet has a new cookbook called Chaat—it’s available for preorder now. Sunny Anderson The Kitchen pgs. 112, 118 Tiffany Brooks Design at Your Door (on HGTV) pg. 28 Maneet Chauhan Chopped pg. 118 Ree Drummond The Pioneer Woman pg. 103 Ree’s website has a whole new look and a ton of new recipes. Check it out at ThePioneerWoman.com. Ina Garten Barefoot Contessa: Cook Like a Pro pg. 94 Duff Goldman Kids Baking Championship; Holiday Baking Championship pg. 128 Katie Lee The Kitchen; What Would Katie Eat? (on foodnetwork.com) pg. 118 Jeff Mauro The Kitchen pg. 20 Catherine McCord Food Network Kitchen app pg. 126 Trisha’s birthday is September 19! Marc Murphy Chopped pg. 118 Trisha Yearwood Trisha’s Southern Kitchen pg. 118 Molly Yeh Girl Meets Farm pg. 89 Geoffrey Zakarian…

What is DUPIXENT? • DUPIXENT is a prescription medicine used – to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. • DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis. • It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list…

1 TURKEY-CORN CHILI-IN-A-FLASH Cook one 10-oz. package Birds Eye Steamfresh Super Sweet Corn according to package instructions. In a pot with 3 tablespoons oil, cook 1 chopped onion and 2 cloves chopped garlic with a pinch of salt and pepper. Add 1 pound ground turkey, 2 tablespoons ground cumin and 1 teaspoon each chili powder and salt. Simmer until turkey is cooked through, 6–8 minutes. Add corn, one 28-oz. can crushed tomatoes and one 15-oz. can drained red beans. Simmer 3–4 minutes. If desired, serve with optional toppings such as cilantro, avocado, cheese, sour cream and tortilla chips. 2 MIXED VEGETABLE AND CHICKEN STIR-FRY Cook one 10-oz. package Birds Eye Steamfresh Mixed Vegetables according to package instructions. Slice 1 pound of boneless chicken breasts and toss with salt, pepper and…

COLD UDON NOODLES WITH KIMCHI ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 1 14-ounce package extra-firm tofu, drained and cut into 8 slicesKosher salt and freshly ground pepper2 tablespoons vegetable oil1 cup kimchi, sliced into thin strips, plus3 tablespoons brine4 teaspoons toasted sesame oil1 tablespoon soy sauce1 tablespoon sugar1 teaspoon distilled white vinegar1 8-ounce package dried udon noodles4 cups mesclun greens1 small Asian pear, peeled and thinly sliced4 teaspoons toasted sesame seeds 1. Press the tofu slices gently between paper towels to squeeze out the excess moisture. Season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the tofu in a single layer and cook until well browned, 5 to 6 minutes per side. Let cool, then…

Chicken Soup with Dumplings Cook 2 tablespoons chopped ginger and 2 each sliced garlic cloves, scallions and celery stalks in vegetable oil in a saucepan over medium-high heat until softened, about 3 minutes. Add 4 cups low-sodium chicken broth and 2 cups water. Bring to a simmer and cook until the vegetables are tender, 5 minutes. Add 8 frozen dumplings or 16 frozen mini wontons, the leaves from 2 heads baby bok choy (trimmed and chopped), 1 cup shredded rotisserie chicken and 1 teaspoon soy sauce. Simmer until warmed through, 3 to 5 minutes; season with salt. Divide among 4 bowls; drizzle with sesame oil and top with scallions. Chicken Waldorf Salad Whisk ¼ cup each mayonnaise, sour cream and buttermilk with 3 tablespoons each cider vinegar, chopped dill and…

america can’t seem to get enough of shrimp scampi: It’s one of the 10 most-searched recipes on foodnetwork.com during the summer (more popular than burgers!) and #shrimpscampi has more than 134,000 posts on Instagram. What’s the excitement all about? Do we love shrimp scampi because it’s simple but seemingly fancy? Or because it’s done in 30 minutes? Or because we just can’t resist a buttery wine sauce? All of the above! CLASSIC SHRIMP SCAMPI ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 Kosher salt12 ounces linguine1¼ pounds large shrimp, peeled and deveined⅓ cup extra-virgin olive oil5 cloves garlic, minced¼ to ½ teaspoon red pepper flakes⅓ cup dry white wineJuice of ½ lemon, plus wedges for serving4 tablespoons unsalted butter, cut into pieces¼ cup finely chopped fresh parsley 1.…

More Is S’more Ice cream and s’mores are two of our favorite summer treats—so we combined them into one! To make s’mores baked Alaskas, cut the cartons off 6 single-serve chocolate ice cream cups and place each ice cream round on a graham cracker square. Freeze until firm, about 20 minutes. Meanwhile, beat 4 egg whites and a pinch of cream of tartar with a mixer until foamy, 30 seconds to 1 minute. Gradually beat in 2⁄3 cup sugar, then beat on high speed until stiff shiny peaks form, 4 to 5 minutes. Spread the meringue over the ice cream, then brown with a kitchen torch and freeze until serving.…

—Lorenzo Mauro, son of Food Network chef Jeff Mauro Food Network Magazine’s first-ever kids cookbook is packed with more than 150 RECIPES, plus food trivia, kitchen tips and tricks, quizzes, coloring pages—and a free poster! Chefs’ kids love it! “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, Geoff rey 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!…

1 Identify these baking tools. • Offset spatula • Bench scraper • Pastry brush • Pastry blender ANSWER: Offset spatula B; Bench scraper C; Pastry brush A; Pastry blender D 2 What is isomalt? A. A type of fine salt commonly used in cake batter B. A sugar substitute used to make sparkly sugar art C. A freezing agent for cooling dishes down quickly D. An essential ingredient in homemade ice cream ANSWER: B 3 How many tablespoons are in a stick of butter? A. 4 B. 8 C. 12 D. 16 ANSWER: B 4 The machine that contestants use to quickly cool baked goods is called a: A. Flash cooler B. Quick freezer C. Instant freezer D. Blast chiller ANSWER: D 5 Contestants who want to win over host…

Vegetable gardens are back. Extra time at home has turned us into a nation of gardeners: Sales at the seed company Burpee nearly doubled during state lockdowns, and calls to the company’s hotline spiked by 75 percent! “I’ve never seen so many people discover their yards,” says chairman George Ball. Some experts have compared the trend to World War II, when nearly 40 percent of America’s fruits and vegetables came from victory gardens. It’s not too late to get a garden going: Late summer is a great time to plant mustard greens, kale, chard, fingerling potatoes and parsnips. WHITE BREAD might be healthier than you think. A new study found that wheat used for these loaves now contains more dietary fiber and heart-healthy betaine than it did in the past.…

Gaggia Anima coffee machine “This brings us so much bean-to-cup joy and caffeine.” Super-Automatic Espresso Machine, $600; wholelattelove.com Nerf Dog Nylon Flyer “Tossing the ’bee around with my pups always calms my nerves.” $8.50; chewy.com Vacuum sealer “Nothing preserves frozen food like a good ol’ vacuum seal!” FM2000 Vacuum Sealing System, $100; foodsaver.com Takamine guitar “This beauty was gifted to me by Trisha Yearwood and Garth Brooks.” Taka-mini GX11ME NS, $400; esptakamine.com…

What is freeze-drying, exactly? It’s a two-step process that removes 99 percent of the liquid from a food. The fruit is frozen, then placed in a vacuum chamber where the frozen crystals change form, leaving the good stuff (including the nutrients!) behind. Raspberries Chocolate-Raspberry Cookies Whisk 1½ cups flour, ¼ cup unsweetened cocoa powder, ¾ teaspoon baking soda and ½ teaspoon salt in a medium bowl. In a large bowl, beat 1¼ sticks softened butter and 1 cup light brown sugar with a mixer on medium-high speed, 4 minutes. Beat in 1 egg and 1 teaspoon vanilla. Beat in the flour mixture on low speed. Stir in ¾ cup chocolate chips and ½ cup each white chocolate chips and crushed freeze-dried raspberries. Roll into 1½-inch balls; arrange on parchment-lined baking…

SWEET-AND-SOUR SHRIMP RICE BOWLS ACTIVE: 15 min l TOTAL: 15 min l SERVES: 2 1 12- to 13-ounce chopped salad kit with sesame dressing2 tablespoons ketchup1 teaspoon chili-garlic sauce4 teaspoons vegetable oil1½ cups cooked long-grain white rice, chilled1 teaspoon toasted sesame oilKosher salt and freshly ground pepper8 ounces large shrimp, peeled and deveined 1. Whisk the dressing from the salad kit with the ketchup and chili-garlic sauce in a small bowl; set aside. 2. Heat 2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add the vegetables from the salad kit and cook, stirring, until just starting to soften, about 30 seconds. Add the rice, breaking up any large clumps, then add the sesame oil. Cook, stirring, until the rice is warmed through, 2 to 3 minutes.…

Share THE LOVE LUNCHBOX SCHOOL IS BACK and so is a new chance to perfect the kids’ lunchboxes. Explore new lunch combinations and mix and match your little one’s favorite ingredients to create your own kid-friendly sandwiches using King’s Hawaiian Original Hawaiian Sweet Rolls, Sliced Bread or Mini Sub Rolls. Make back-to-school something to look forward to. Look for King’s Hawaiian in the bakery and in-store deli section. SHARE FUN, FLAVOR AND THE TASTE OF ALOHA by starting your sandwich with King’s Hawaiian. We’re making it easy with irresistible recipes like peanut butter & strawberries on King’s Hawaiian Sliced Bread, ham & Swiss on King’s Hawaiian Sweet Rolls, and mini pizzas on King’s Hawaiian Mini Sub Rolls. Sized just right for lunchboxes and little hands, these irresistibly delicious sandwich ideas…

In my opinion, a crouton can make or break a salad—and this one has thick, fluffy pitas tossed in butter! as much as Molly Yeh loves a picnic, she doesn’t get to have one all that often. She and her husband, Nick, and daughter, Bernie, live in northern Minnesota, where the season for outdoor eating is pretty short. “The weather can’t be too hot, too cold, too sunny or too windy,” says the Girl Meets Farm star. “And there should be absolutely no bugs—but more than enough bologna sandwiches!” When conditions are just right, which they are this time of year, Molly takes every opportunity to pull out her favorite blanket, whip up an easy spread and meet Nick for a bite outside. Here are a few of her favorite…

LADD’S GRILLED TENDERLOIN ACTIVE: 40 min l TOTAL: 1 hr 20 min l SERVES: 10 to 12 1 whole beef tenderloin (about 6 pounds)2½ sticks salted butter, melted and slightly cooled3 tablespoons seasoned salt3 tablespoons lemon-pepper seasoning 1. Remove the tenderloin from the refrigerator and let sit at room temperature for 30 minutes. Preheat a grill to medium high. 2. Using a sharp knife, carefully trim the tough silvery membrane off the top of the tenderloin, leaving all the sections of the tenderloin intact. Place it in a heavy-duty foil roasting pan and pour on 2 sticks melted butter. Sprinkle on some of the seasonings, then place the pan on the grill. 3. After the butter starts to get hot, let the tenderloin cook for a good 10 minutes, then…

food Network Kitchen app contributor Catherine McCord knows the secret to getting her whole family excited about dinner: Make pizza. “Whenever I utter that five-letter word, my kids get so happy. It’s as if I’m making it for the first time,” she says. For years Catherine has been making pizza for son Kenya, 13, and daughters Chloe, 11, and Gemma, 5, on Sunday nights, and she always puts a creative spin on it. Recent favorites include these lollipops, hot dogs and roll-ups, all of which involve tasks that the kids can handle, like rolling and shaping dough. It’s a win-win: They get hands-on experience in the kitchen, and when they’re done, they get pizza! Pizza Lollipops Active: 15 min | Total: 40 min | Makes: 16 1 pound refrigerated pizza…