Innholdsfortegnelse for October 2020 i Food Network Magazine

Looking Good Yet another reason to eat more fish and seafood: It’s good for your hair! According to Natural Medicine Journal, a lack of omega-3s and other fatty acids in your diet could contribute to hair loss, which affects up to 50 percent of women over the age of 50. Try to eat more tuna, salmon and whitefish, and check out the Thai shrimp curry on page 62. Coffee Break Go ahead—get a refill. A new study published in The Journal of Nutrition found that women who drank two to three cups of coffee a day had about 3 percent lower body fat compared to those who didn’t drink coffee at all. Read about one of the year’s biggest coffee trends on page 22. In Season: Parsnips Carrots get all…

1 It’s pumpkin spice season! Add some to your morning toast: Spread with butter, then sprinkle with a mix of sugar and pumpkin pie spice. 3 Soup Saturday! Try this shortcut: Sauté fresh thyme in butter; add 3 cups pasta sauce, 2 cups water and ½ cup cream; simmer 5 minutes. 4 Have a brunch cocktail: Mix equal parts apple cider, ginger beer and bourbon in ice-filled glasses. 6 The American Library Association was founded on this day in 1876. Check out our special fall cookbook section on page 79! 8 It’s the 75th anniversary of the microwave oven! Dress up some microwave popcorn: Coat it with melted chocolate and let set. 9 Freaky Friday! Make squid ink pasta for dinner: Toss with olive oil, salt, chopped parsley and shaved…

7:30 a.m. I wake up the same way almost every day: My husband Nick plops our 18-month-old daughter, Bernie, on the bed next to me, and Bernie says, “Ham… ham… ham!”—her word for milk. It’s time for me to feed her! 8 a.m. Smoothie time! We have fruit and veggie smoothies every morning, which makes me feel less bad about all of the cake I test. This morning we’re having blueberry–cashew cookie smoothies, a recipe I’m working on for my next book. I mix Bernie’s with oatmeal so it’s thick enough for her to eat with her hands. 8:30 a.m. Cleanup. Whose idea was it to let this child eat oatmeal with her hands?! I sip coffee while Bernie and I have music time. 9:30 a.m. Bernie snacks on freeze-dried…

When Ted Allen first stumbled upon this Brooklyn brownstone, the carpet was bright red, the walls were Pepto Bismol pink and the facade was crumbling—and he thought it was perfect. The Chopped host and his husband, interior designer Barry Rice, knew that they had found something special in the 1879 four-story building, a former boarding house. “We were doing a bad job of hiding our excitement,” Ted says. For the next few years the couple overhauled the house from bottom to top. They spent a year and a half renovating the lower floors, took a break for a year, then tackled the top floors. Their goal was to preserve the best of the original features—like ornate molding and a stained-glass skylight. Once that was done, Barry filled the rooms with…

growing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn’t mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. “I got a glimpse of the amazing diversity of Indian food,” she says. Her new cookbook, Chaat, is filled with recipes inspired by memories—like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. “I’ve had some of these dishes only once or twice, but they…

Bloody Good This cake isn’t as creepy as it looks: The drips are blood orange curd. The killer idea comes from California-based baker Karl Fong, who won last season’s Halloween Baking Championship with a bleeding zombie cake. Just make the recipe below and spoon it over a simple vanilla-frosted layer cake. KARL FONG’S BLOOD ORANGE CURD 1. Rub together the grated zest of ½ orange and ¼ cup sugar with your fingertips; set aside. 2. Bring 1¾ cups blood orange juice and ¼ cup lemon juice to a boil in a saucepan. In a large bowl, whisk ¾ cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the…

Falling Leaves Cut a wide hole in the bottom of a pumpkin and scoop out the seeds and flesh. Using a pen, trace the inside of leaf cookie cutters onto the pumpkin so they form a band around the middle. Place each cookie cutter on the corresponding shape and tap lightly with a rubber mallet until it cuts through the pumpkin. Scaredy Cat Cut a wide hole in the bottom of a pumpkin and scoop out the seeds and flesh. Paint the pumpkin with black craft paint. Let dry, then using a pencil, trace the inside of a cat cookie cutter onto the center of the pumpkin. Place the cookie cutter on the shape you just traced and tap lightly with a rubber mallet until it cuts through the pumpkin.…

PET PIC OF THE MONTH!…

Sunny guest-edits next month’s issue. Make sure you check it out! Maneet’s birthday is October 27! You can buy a signed copy of Cook with Me, Alex’s new cookbook, at alexguarnaschelli.com. Try a recipe from the book on page 87. Tune in to Jeff’s great podcast, Come On Over, where he talks food, family, music and more! Listen at comeonover.com. Marcus helped form the Independent Restaurant Coalition to keep small businesses afloat. Donate at saverestaurants.com.…

if photos of whipped coffee took over your Instagram feed earlier this year, you’re not alone. Dalgona coffee—made from instant coffee, sugar, water and milk—has been one of 2020’s biggest food crazes. The trend started in January with actor Jung Il-woo, who tried the drink at a restaurant in Macau while filming an episode of a South Korean food show called Pyunstorang. The actor was blown away by the taste—and the fact that the chef had to stir it 400 times to whip it into shape. He likened the coffee’s color to a Korean honeycomb toffee treat called dalgona, coining the name. In March, TikTok creator @imhannahcho posted a tutorial on how to make the drink, racking up millions of views and helping set off an international obsession that is…

1 Which hashtag would an influencer most likely add to this photo? A. #cheesepull C. #saycheese B. #socheesy D. #cheeseporn 2 Hot chicken is originally from: A. Chicago C. St. Louis B. Los Angeles D. Nashville 3 Taiyaki roughly means in Japanese. A. Soft serve C. Sprinkles B. Fried fish D. Ice cream cone 4 What are these pepperoni called? A. Grease cups C. Roni cups B. Round ronis D. Curly pepperoni 5 What is this egg dish called? A. Cloud eggs C. Egg poufs B. Puffed eggs D. Double-baked eggs 6 Match the design trend to the toast. • Galaxy ____ • Unicorn ____ • Mermaid ____ 7 Match the colorful ingredient to its hue. • Ube _____ • Matcha _____ • Turmeric _____ • Butterfly pea powder _____…

The Melting Ice Cream Cone Cake By Sophie Coates @sugarcoatesbakery Real ice cream is hard to photograph, but these ganache drips will stick around long enough for you to get a perfect shot. If you share it, you’ll be in good company: #dripcake has been posted almost 1.8 million times on Instagram! Baltimore-based custom cake maker Sophie Coates, who perfected the look, gave us the scoop on how to make one. HOW TO MAKE The Melting Ice Cream Cone Cake What You’ll Need 3 6-inch round cakes, cooled 6 cups vanilla buttercream Red and white gel food coloring ⅓ cup heavy cream 1½ cups white chocolate chips 1 ice cream cone Assorted sprinkles • 6 - to 8-inch cardboard round• Offset spatulas• Cake turntable• Bench scraper• Icing comb with 1-inch…

i na Garten couldn’t possibly have known when she started working on her latest cookbook how much we’d all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. “Little did I know that 2020 would bring so much more,” she says. “Right now I think we just want really simple comforting foods that make us feel good.” In many ways, the book seems meant to be. “It was the easiest one I’ve ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don’t ever remember.” Many of the recipes…

When chef and Chopped judge Alex Guarnaschelli set out to write her third book, Cook with Me, she organized it around a simple idea: What are her favorite dishes to make at home when she’s off duty? That meant featuring some newer recipes (like her naturally colored red velvet cake) alongside dishes from her childhood, like pork pizzaiola. Alex’s mom, legendary cookbook editor Maria Guarnaschelli, used to make the hearty Neapolitan dish the moment the temperature dipped even slightly. “It was such a strange, indulgent thing, this pot of meat,” Alex says, “but somehow it made sense.” To update the pizzaiola, Alex used pork shoulder, which is fattier and less expensive than the pork chops her mom favored, and she added fish sauce for an unexpected layer of flavor. The…

Candy-Infused Vodka Cut a 7-ounce package of soft black licorice into small pieces. Divide a 750-ml bottle of vodka between 2 large glass jars; add 80 orange Skittles to one jar and the licorice to the other jar. Let the Skittles infuse for 1 day, then strain through a sieve lined with a coffee filter (this will take several hours). Let the licorice infuse for 2 to 3 days, then strain. Serve the vodka on the rocks with candy garnishes. Ghost Toast Cut out a ghost shape from white sandwich bread with a 3-inch cookie cutter. Toast in a buttered nonstick skillet over medium heat until golden, 2 to 3 minutes. Flip and add 1 lightly beaten egg white to the hole. Cover and cook until the egg white sets…

How to enter: Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50. NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine October 2020 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning September 3, 2020, at 12:01 a.m. ET, through October 2, 2020, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/whoscounting on a computer or wireless device 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 a guess of the number of gummy worms in the jar that appears in the October 2020 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in…

i normally get along with my kids’ teachers, but a few years back one of them tried to kill my candy-melt dreams: I was supposed to bring treats to school for my daughter’s birthday and I asked for the class list so I could write all the kids’ names in candy melts and use them as cupcake toppers. (You can melt down the colorful disks and pipe them into pretty much any design.) The teacher rejected my plan outright, saying it would take too much time to pass out personalized desserts, so I revolted by drawing the school logo in candy melts instead. I figured he’d witness my handiwork and regret his decision about the names, but the joke was on me: The cafeteria was about 100 degrees and every…

These DUMPLINGS aren’t for dinner. Ceramic artist Stephanie Shih was playing around with clay in her Brooklyn studio when she noticed it felt like the dough her Taiwanese-American family used to make dumplings. She sculpted porcelain versions and found an audience hungry for them on Instagram. Since then she has created other pantry staples, like Gold Plum Chinkiang Vinegar, often turning to her followers for guidance. “Social media has allowed us to democratize the art world,” she says. Check out her work @stephaniehshih and in a virtual exhibit at the American Museum of Ceramic Art. amoca.org You can put AVOCADOS in your coffee. Just when we thought the alternative-dairy aisle couldn’t get more crowded, supermarkets in California, Texas and 12 other states have started selling Avocadomilk. It’s made from oats…

We’ve seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery “melting” potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It’s simple—and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here’s how to make them like a pro. Choose the right potato. Little potatoes are best for smashing—they have the perfect ratio of skin to flesh. Larger potatoes are too hard to flatten and won’t get as crisp. Increase the surface area. The flatter the potatoes, the crispier they will get…

1. A More than 100,000 #cheesepull posts show cheese stretched to extreme lengths. 2. D Try the original, on white bread with dill pickle chips, at Prince’s Hot Chicken. 3. B Taiyaki NYC turned the fish-shaped cake, which is filled with custard or red bean paste, into a soft-serve cone. 4. C The Instagram account @ronicups has more than 25,000 followers! 5. A This dish calls for baking whipped egg whites before adding the yolks. 6. (One point for each) Galaxy C; Unicorn A; Mermaid B 7. (One point for each) Ube C; Matcha B; Turmeric A; Butterfly pea powder D 8. B Like soufflés, these Japanese pancakes are made with whipped egg whites. 9. (One point for each) Japan D; Republic of Georgia A; South Korea B; Mexico C…

Go big on texture: This bowl has lots of crunch on top! Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint. Turn your favorite dinner into a bowl: This one has all the best parts of a burrito. SPICED CHICKEN AND KALE BOWLS ACTIVE: 40 min TOTAL: 50 min SERVES: 4 FOR THE SQUASH 1 acorn squash (1 pound), halved, seeded and sliced ½ inch thick 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper FOR THE CHICKEN 2 skinless, boneless chicken breasts Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground turmeric FOR THE SALAD 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 teaspoons…

ZA’ATAR-SPICED STEAK SALAD ACTIVE: 35 min TOTAL: 35 min SERVES: 4 2 pieces pita bread, torn into 1-inch pieces ½ cup extra-virgin olive oil Kosher salt 1 4-ounce block feta cheese 1 small clove garlic Grated zest of ½ lemon, plus the juice of 1 lemon 2 teaspoons za’atar seasoning, plus more for sprinkling ¼ cup chopped pepperoncini, plus 3 tablespoons brine 2 cups cherry tomatoes, halved 1½ pounds flank steak, halved lengthwise, then crosswise Freshly ground pepper 1 large romaine lettuce heart, chopped 1. Preheat the oven to 400°. Toss the pita pieces with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes. 2. Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za’atar and…

GREEK LEMON CHICKEN-ORZO SOUP ACTIVE: 20 min TOTAL: 20 min SERVES: 4 6 cups low-sodium chicken broth ½ cup orzo 1 large egg plus 2 egg yolks Kosher salt and freshly ground pepper 5 tablespoons fresh lemon juice (from about 1½ lemons) 1¾ cups shredded rotisserie chicken (skin removed) 1¼ cups frozen peas and carrots 1. Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs. 2. Meanwhile, whisk the egg, yolks, ¾ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady…

marcus Samuelsson worked on his newest cookbook, The Rise, for four years, but the project has really been hundreds of years in the making. “When I started this cookbook, I thought, ‘How can we showcase Black excellence in terms of cooking and contributions to American food?’” says the renowned chef and restaurateur. “I’ve known so many incredible African American chefs and sometimes I feel like they haven’t gotten the opportunity to shine.” To highlight the diversity of Black cuisine, he developed recipes inspired by dozens of chefs, writers and activists from the past and present, including his mentor, legendary New Orleans–based chef Leah Chase. “She lived through segregation and Hurricane Katrina and just kept cooking,” Marcus says. Before she passed away in 2019, Leah made Creole staples for presidents Barack…

when you have a famous chef for a dad, you learn how to enjoy good food early on—and if you’re Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13- and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don’t expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they’re not trying to intimidate anyone; the idea is to show…

1916 Halloween isn’t a candy holiday yet: Confectioners are so desperate to boost sales during the fall that they invent a holiday called Candy Day, celebrated on the second Saturday in October. 1939 Halloween pranks like window-soaping become increasingly common, and The American Home magazine recommends making peace with potential troublemakers by serving them doughnuts and cider. The story is one of the first printed mentions of the term “trick-or-treat.” 1942 Modern trick-or-treating begins to take shape, but because of wartime sugar rationing, kids are more likely to get coins, nuts, toys or fruit than sweets. 1950s With the sugar rationing of the 1940s over, trick-or-treating takes off and candy companies start cashing in: Mars and Curtiss print Halloween ads promoting bulk sales of candy bars, and Brach’s begins selling…

Delivering the Goods Until recently, the staff at Savor Seattle led groups on daily tasting tours through Seattle’s bustling Pike Place Market. When coronavirus brought the business to a screeching halt, owner Angela Shen decided to give folks a taste of Seattle by mail instead. She and her team curated goods from Pike Place’s vendors to create themed boxes like the Market Favorites set below, and a Seattle Solidarity Box supporting Black-owned businesses. A portion of every box sold goes to charity, including the Black Lives Matter movement and local Covid-19 relief.…