Innholdsfortegnelse for April 2021 i Food Network Magazine

HOW TO ENTER 1 Make an original dish using King’s Hawaiian bread or rolls. 2 Take a photo! 3 Send us your recipe and photo and a picture of yourself, and tell us why you should be one of America’s Best Kid Cooks! SUBMIT ENTRIES BY APRIL 13, 2021, AT FOODNETWORK.COM/BESTKIDCOOKS. Get creative with King’s Hawaiian bread! Check out these pics for inspiration. America’s BEST KID COOKS NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine America’s Best Kid Cooks Contest. Sponsored by Hearst Magazine Media, Inc. Beginning March 12, 2021, at 12:01 a.m. ET, through April 13, 2021, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/bestkidcooks on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries…

“Buy your produce as whole as possible and keep it whole until just before cooking so it will stay fresher longer. This will also encourage you to use those other parts (like tops and stalks) in your cooking.”ALEX GUARNASCHELLI Supermarket Stakeout Host “Buy products in bulk so you can avoid excessive packaging. I do this with everything from coffee beans to olive oil.”ANYA FERNALD Belcampo, Oakland “Buy a live basil, parsley or cilantro plant (available near the cut herbs at most grocery stores), so when a recipe only calls for a small amount, you can pick what you need and the plant will keep growing. Plus, the herbs smell great and look cute on your kitchen windowsill.”STEPHANIE IZARD Girl & the Goat, Chicago “Choose items that are in season: Generally,…

Kitazawa Seed Company Build a garden of stirfry ingredients or salad greens with Kitazawa’s themed seed bundles. kitazawaseed.com Seed Savers Exchange This Iowa-based nonprofit works with communities around the country to preserve culturally diverse crops through its seed market. seedsavers.org Truelove Seeds Grow ancestral varieties like White Velvet Okra and San Marzano Tomatoes, all sourced from small-scale farmers. trueloveseeds.com Baker Creek Heirloom Seeds Shop the country’s largest selection of heirloom seeds, including rare varieties like Hopi Pink Flour Corn. rareseeds.com…

Thursday, April 1 Blueberries BLUEBERRY-ALMOND TOASTS Whisk 2 tablespoons each almond butter and sugar, 1 tablespoon softened butter, 1 egg yolk and ⅛ teaspoon almond extract in a bowl. Spread on 2 slices sandwich bread. Bake at 400˚ until crusty on top, about 6 minutes. Top with blueberries and dust with confectioners’ sugar. Friday, April 2 Chickpeas KATIE LEE BIEGEL’S HAZELNUT-CHICKPEA-CHOCOLATE SPREAD ACTIVE: 10 min l TOTAL: 10 min l MAKES: 2½ cups 1 cup hazelnuts1 cup canned chickpeas,drained and rinsed½ cup coconut sugar⅓ cup unsweetened cocoa powder⅓ cup extra-virgin olive oil or coconut oil1 teaspoon pure vanilla extractStrawberries, pretzels and/or graham crackers, for dipping 1. In a food processor, pulse the hazelnuts until they form a fine meal. Add the chickpeas and process until combined. Add the coconut sugar,…

SHEET-PAN HAM, ASPARAGUS AND HASSELBACK POTATOES ACTIVE: 40 min l TOTAL: 2 hr l SERVES: 4 6 tablespoons unsalted butter4 cloves garlic, sliced4 sprigs thyme, plus 2 teaspoons fresh thyme leavesKosher salt and freshly ground pepper½ cup fig jam¼ cup packed light brown sugar¼ cup country dijon mustard1 tablespoon apple cider vinegar1 teaspoon Worcestershire sauce1 small fully cooked boneless ham (2½ to 2¾ pounds)4 medium russet potatoes1 bunch asparagus, trimmed2 tablespoons extra-virgin olive oil1 small shallot, thinly sliced and separated into rings1 cup shredded gruyère cheese (about 4 ounces)1 tablespoon finely chopped fresh chivesButtered dinner rolls, for serving 1. Preheat the oven to 425˚. Melt the butter with the garlic, thyme sprigs and a large pinch each of salt and pepper in a small saucepan over medium heat; remove from…

Prep Time: 30 min. Total Time: 4 hours 35 min. (incl. refrigerating) Makes: 12 servings WHAT YOU NEED 15 vanilla creme-filled chocolate sandwich cookies, divided1 Tbsp. butter, melted2 pkg. (8 oz. each) PHILADELPHIACream Cheese, softened½ cup sugar½ tsp. vanilla2 eggs1 pkg. (4 oz.) BAKER'S White Chocolate, broken into small pieces1 Tbsp. each miniature candy-coatedchocolate pieces and multi-colored sprinkles¾ cup thawed COOL WHIPWhipped Topping MAKE IT HEAT oven to 325°F. CRUSH 10 cookies into fine crumbs; mix with butter. Press evenly onto bottoms of 12 paper-lined muffin cups. Bake 8 min. Meanwhile, chop 4 of the remaining cookies; save for later. BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, one at a time, mixing on low speed after each just until blended. Stir in…

One of the hottest food trends might surprise you: It’s garbage! As more people understand the environmental impact of food waste, demand for upcycled snacks and dishes is booming—and inspiring new restaurants like the San Francisco pizzeria Shuggie’s Trash Pie + Natural Wine. Co-owners Kayla Abe and David Murphy were already in the business of salvaging imperfect “ugly” veggies for pickles (they own Ugly Pickle Co.), but now they’re all about pizza toppings, transforming carrot tops into chimichurri, making cheeses from excess local milk and using not-so-popular proteins like pork jowl on The Casino pie (shown here). “Preventing food waste is the number one thing we can do to impact climate change,” says Kayla. “Why not throw something onto a pizza?”…

We asked the stars: What’s the best egg dish you’ve ever eaten? Sunny Anderson The Kitchen; Easter Basket Challenge pg. 44 Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pg. 48 Katie Lee Biegel The Kitchen; What Would Katie Eat? (on foodnetwork.com) pgs. 24, 40 “Dr. Shakshuka in Tel Aviv serves the best shakshuka I’ve ever had. The eggs were perfectly runny in that spicy tomato sauce.” Chris Cosentino Chef and owner, Delicious MFG pg. 28 Ree Drummond The Pioneer Woman pg. 47 Anya Fernald Chef and owner, Belcampo pg. 27 Amanda Freitag Chopped; Tournament of Champions pg. 29 Nancy Fuller Spring Baking Championship pg. 33 Jose Garces Chef and owner, Garces Group pg. 28 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 72 Alex Guarnaschelli Supermarket Stakeout; Chopped;…

Jelly Belly Chocolate Truffles These foil-wrapped beans are made of luxe chocolate and fruity fillings. From $2.50 M&M’s Mix The candies now come in variety bags so you don’t have to choose between chocolate and peanut. From $2 Baileys Deliciously Light This version of the classic liqueur has 40 percent less calories and sugar than the original. $25 Halo Top Fruit Pops The better-for-you ice cream company’s newest treats start at just 35 calories a pop. $5…

GLOVES Lightweight synthetic gloves with reinforced fingertips will keep your hands clean, dry and protected. TROWEL You’ll use this to dig holes, remove weeds and more. Look for one with a steel head and nonslip handle. PRUNING SHEARS These are good for cutting away unruly vines and harvesting tough-stemmed vegetables. GARDEN FORK Many vegetables won’t grow well in compact soil, so you’ll need this tool to loosen it. HOSE It should be long enough to reach your garden, and you’ll want a water wand to help control the flow.…

“When I first started gardening I figured the more water the better, but I wound up with mildew and vegetables that had no flavor. Moderation is always the best approach.”—Michael Symon “I love growing specialty veggies like rainbow carrots, rainbow radishes—anything with rainbow on the seed packet. They’re pretty, and I can’t often find them at my local stores.”—Molly Yeh “Don’t plant too early. One year, I started as soon as I thought spring had sprung, and lo and behold, there was a freeze! I had to plant three times that year. Patience: It’s a virtue!”—Nancy Fuller…

Presented by GREEN BEAN CAPRESE SALAD Hands On: 15 min | Total: 15 min | Serves: 4 (about 1 cup each) Still a few months from farmer’s market produce? No problem. You can make this green bean salad today with grocery staples—Birds Eye® Steamfresh Green Beans are always in season, and cherry tomatoes and fresh basil taste great year-round! INGREDIENTS 1 bag (10.8 oz each) Birds Eye® Steamfresh Whole Green Beans2 tablespoons balsamic vinegar2 teaspoons honey1 teaspoon Dijon mustard1 small clove garlic, finely grated½ teaspoon kosher salt¼ teaspoon ground black pepper3 tablespoons extra-virgin olive oil1 cup halved cherry tomatoes4 ounces cherry size fresh mozzarella cheese¼ cup fresh basil leaves, torn DIRECTIONS 1. Microwave green beans according to package directions. Fill a large bowl with ice water. Pour cooked green beans…

if you follow Jeff Mauro, you probably know: The guy really loves giardiniera. When he was growing up in Chicago, he put the Italian pickled-vegetable relish on everything: pizza, pasta, salads and lots and lots of sandwiches. “You’d be hard-pressed to find a house in the Chicagoland area without two to three different versions of giardiniera in the fridge,” says The Kitchen cohost. “It’s our ketchup. It’s our salt and pepper.” Jeff was determined to bring the condiment to the masses, so last fall his gourmet meat company, Mauro Provisions, started selling craft giardiniera, and the first run sold out in 16 hours. Now he’s sharing a recipe in his new cookbook, Come on Over. Unlike vinegar-based giardiniera, Jeff’s version calls for fermenting the vegetables for several days, then packing…

Special SPRING SWEETS Section Last spring, a lot of things were put on hold—including the making of Peeps. Just Born had to halt production of the treats for other holidays to focus on this year’s Easter supply. If you grab some, consider turning them into ice cream sandwiches! Remove the Peeps from two 3-ounce packages but don’t separate them (you’ll have four rows total). Turn a rectangular 1½-quart container of vanilla ice cream on its side and cut off a 1¼-inch-thick slab. Peel off the carton, then cut the slab in half lengthwise. Sandwich each half between two rows of Peeps and trim any extra ice cream. Freeze, then slice into individual treats.…

it’s tough to be a dog with sensitive teeth: Many treats are made with chewing and chomping in mind, so they’re crunchy and hard. Knowing that older dogs often need something gentler, Jackie Starker of Amelie’s Bark Shop in Philadelphia developed a line of soft-baked treats that can last for weeks. The most popular are these Peanut Butter Bark Pops, inspired by cake pops. Jackie sells them alongside pup-friendly cookies and doggy fashion, including a line of matching human face mask/dog bandana sets sewn by her mom. PEANUT BUTTER BARK POPS ACTIVE: 25 min l TOTAL: 25 min MAKES: 24 1 13-ounce jar natural peanut butter (100 % peanuts)½ cup plus 1 tablespoon honey2 tablespoons ground flaxseed3 cups rolled oatsCrushed peanuts, unsweetened shredded coconut or other dog-safe toppings, for rolling…

Chefs and bakers have long sung the praises of duck eggs for their high yolk-to-white ratio, which results in rich baked goods, and buying a carton is becoming easier for home cooks. Duck eggs from Utopihen Farms are now for sale at Acme, Safeway and other supermarkets, with more stores to come soon. The wider availability is good news for many keto dieters, who prefer the eggs because they have more protein and fat than chicken eggs.…

Beets Beets thrive in well-loosened soil that’s rich in organic matter like compost, and they love moisture, so mulch and water them regularly. Plant in early spring and you’ll be eating your beets about two months later. Lettuce Good news for salad fans: Romaine, butterhead and other lettuces are low-maintenance crops, and you don’t need a lot of space to grow them. Plant seeds in early spring in a sunny or partly sunny spot. Radishes These crunchy salad toppers grow super quickly: Plant them in early spring or fall and they’ll be ready to harvest three weeks later. Thin excess greens to avoid overcrowding and use them in pestos. Cucumbers With full sun and plenty of water, cucumbers are some of the easiest summer vegetables to grow. Wait to plant…

SLOW-COOKER BEEF STROGANOFF ACTIVE: 20 min l TOTAL: 7 hr 20 min l SERVES: 4 1½ pounds beef chuck roast2 tablespoons all-purpose flour1 teaspoon sweet paprika1 teaspoon dried thymeKosher salt and freshly ground pepper1 onion, chopped2 cloves garlic, minced8 ounces sliced mushrooms1¼ cups mushroom or vegetable broth12 ounces whole-wheat egg noodles1 tablespoon unsalted butter¾ cup sour creamChopped fresh parsley, for serving 1. Trim the excess fat from the chuck roast, then cut the meat into quarters. Transfer to a 6-quart slow cooker and toss with the flour, paprika, thyme, ½ teaspoon salt and a few grinds of pepper. Add the onion, garlic, mushrooms and broth. Cover and cook on low until the beef is fork-tender, 7 to 8 hours. 2. Skim off any excess fat from the slow cooker with…

DINNER IN AN AIR FRYER We don’t usually call for special equipment in our Weeknight Cooking section, but many of you have been looking for air-fryer recipes, so we’ve started including them in the mix. This month, test kitchen chef Khalil Hymore, our resident air-fryer master, made a steak! (See page 55.) If you try it, be sure to fully preheat your fryer so you get a nice crust on the meat. BUILD A BETTER RICE BOWL Recipe developer Melissa Gaman created the rice bowl on page 55 by grabbing odds and ends from her cabinet and cleaning out her fridge. Use her formula to create your own: Start with your favorite grain, add a mix of warm cooked ingredients and cold crunchy ones, and finish with a bold sauce…

break out your carving knife: It’s time for dessert! To make this retro ham cake, we turned a layer cake on its side, then frosted it and brushed it with food coloring to give it that baked look. The pineapple rings and cherries are the real deal, and the faux cloves are just mini chocolate chips. It makes a fun April Fools’ Day prank—or an unconventional Easter centerpiece. Turn the page for the how-to. HAM CAKE ACTIVE: 1 hr l TOTAL: 3 hr (plus cooling) l SERVES: 24 Cooking spray2 15- to 16-ounce boxes spice cake mix (plus required ingredients)3 16-ounce cans white frostingPink and brown gel food coloringRed and yellow liquid food coloring1 tablespoon plus 2 teaspoons vanilla extract1 tablespoon unsweetened cocoa powder10 pineapple rings (from two 20-ounce cans),…

When San Francisco pastry chef Sohrob Esmaili had to create a 1950s-inspired cake for the finale of Spring Baking Championship, he immediately thought of milkshakes: They’re an iconic soda-fountain favorite and, as it turns out, a fine cake flavor, too. Sohrob’s pink creation won him the $25,000 prize—and high praise from judge Duff Goldman. Catch the new season of Spring Baking Championship on Mondays, and whip up a quick strawberry milkshake–inspired cake to eat while you watch: You can make this one in the microwave! STRAWBERRY MILKSHAKE MUG CAKES Whisk ½ cup each sugar and buttermilk with ½ cup vegetable oil, 1 egg and 1 teaspoon vanilla in a bowl, then whisk in ½ cup flour, ⅛ teaspoon baking soda and a pinch of salt until smooth. Stir in ½…

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 April 2021 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning March 12, 2021, at 12:01 a.m. ET, through April 2, 2021, 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, email address and a guess of the number of pieces of chocolate in the jar that appears in the April 2021 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website…