Innholdsfortegnelse for November 2021 i Food Network Magazine

presented by Reveal the Recipes From stuffing to sweet potato pie, we all have a favorite family recipe. Hand down history by giving your guests the recipe on printed cards. Easy as Pie Fans of pumpkin, apple, and mincemeat alike can all enjoy a delicious dessert a little more guilt-free when it’s baked in a responsibly made paper pie pan. Share the Bounty Reduce food waste by sending guests home with leftovers and/or donating to a local shelter. Have plenty of paper and cardboard containers on hand for ease of packing (and so no one has to worry about returning your dishes). Do Your Part with Paper and Packaging. Paper and products like packaging and boxes are made from tree fiber—a renewable resource. The United States grows nearly twice the…

GARLIC-AND-HERB STAR BREAD ACTIVE: 45 min | TOTAL: 3 hr (plus cooling) | SERVES: 8 to 10 ½ cup warm water (about 110˚)2 teaspoons sugar1 ¼-ounce packet active dry yeast(2¼ teaspoons)3½ cups all-purpose flour, plus more for dusting1 teaspoon baking powder1 teaspoon fine salt1½ sticks (12 tablespoons) cold unsalted butter, cut into small pieces, plus more for the pan½ cup milk1 5.2-ounce package soft garlic-and-herb cheese (such as Boursin)1 tablespoon finely chopped jarred Calabrian chile peppers1 tablespoon chopped fresh parsley1 teaspoon fresh thyme, finely chopped ½ teaspoon finely grated lemon zest1 large egg, beatenFlaky sea salt, for topping 1. Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes. Meanwhile, whisk the flour, baking powder and fine salt in…

FENNEL, PEAR AND CHESTNUT STUFFING ACTIVE: 25 min | TOTAL: 1 hr 15 min | SERVES: 8 to 10 1½ sticks (12 tablespoons) unsalted butter, plus more for the pan2 large shallots, chopped (about 1 cup)1 large bulb fennel, trimmed, cored and chopped Kosher salt and freshly ground pepper1 tablespoon chopped fresh thyme2 teaspoons fennel seeds3 cups low-sodium chicken broth4 ounces dried pears, roughly chopped (about ¾ cup)6 ounces cooked and peeled chestnuts, roughly chopped (about 1 cup)2 large eggs16 cups cubed day-old semolina bread (about 1 pound 12 ounces) 1. Preheat the oven to 375˚. Butter a 9-by-13-inch or other 3-quart baking dish. Melt 1 stick butter in a large skillet over medium heat. Add the shallots and fennel; cook, stirring, until softened, 8 to 10 minutes. Season with…

MAKE-AHEAD GRAVY ACTIVE: 30 min | TOTAL: 1 hr 20 min | MAKES: 3½ to 4 cups 3 tablespoons vegetable oil1 pound turkey or chicken wings, plus the neck from your turkey if available, roughly chopped2 stalks celery, chopped1 onion, chopped1 carrot, chopped6 sprigs thyme4 fresh bay leaves8 cups homemade turkey stock (below) or good-quality store-bought turkey or chicken stock½ ounce dried mushrooms, such as shiitakes, porcini or a mix (optional)4 tablespoons unsalted butter, softened¼ cup all-purpose flourKosher salt and freshly ground pepper 1. Heat the vegetable oil in a large pot or dutch oven over medium-high heat. Add the turkey wings and cook, undisturbed, until browned, about 5 minutes. Stir, then continue cooking, stirring occasionally, until browned all over, about 5 more minutes. Add the celery, onion and carrot…

How to enter: 1 Make a pie and take a photo. 2 Follow @foodnetworkmag on Instagram and like our contest post. 3 Post your photo on Instagram with #FNMpiecontest in the caption and tag @foodnetworkmag. (Your account needs to be public so we can see it!) One winner will receive $500 and three runners-up will each receive $50. IMPORTANT DISCLOSURE: Following @foodnetworkmag and liking Food Network Magazine’s Thanksgiving Pie Contest post are required to enter Thanksgiving Pie Contest and do not necessarily signify an endorsement of the brand or post. NO PURCHASE NECESSARY TO ENTER OR WIN. Thanksgiving Pie Contest (the “Contest”). THIS CONTEST IS IN NO WAY SPONSORED, ENDORSED OR ADMINISTERED BY OR OTHERWISE ASSOCIATED WITH INSTAGRAM OR FACEBOOK. YOU UNDERSTAND THAT YOU ARE PROVIDING YOUR INFORMATION TO SPONSOR…

Every fall, Chopped judge Maneet Chauhan’s family celebrates Diwali, the festival of lights, with traditional Indian clothes and jewelry, twinkling oil lamps, a flower-filled rangoli design on the floor and, as Maneet puts it, “a table laden with deliciousness.” This means traditional mithai (Indian sweets) like burfiand halwa, but also less-expected creations like cupcakes topped with saffron and cardamom frostings. “They’re perfect for Diwali because you can make them so colorful and have a variety of flavors,” she says. Catch Maneet hosting Holiday Wars on Food Network starting November 7. SAFFRON-PISTACHIO FROSTING Soak 1 teaspoon saffron threads in 2 tablespoons milk for 1 hour. Beat into 2 cups Italian buttercream. Spread on cupcakes; top with a few saffron threads and chopped pistachios. ROSE-CARDAMOM FROSTING Mix 2 cups Italian buttercream with…

CRAN-ROSEMARY MOCKTAIL ACTIVE: 5 min | TOTAL: 5 min | MAKES: 1 ¼ cup whole cranberries, thawed if frozen, plus more for garnish1 small sprig rosemary, broken in half, plus more for garnish2 teaspoons superfine sugar 1½ ounces distilled nonalcoholic spirits (such as Seedlip)½ cup cold tonic water 1. Combine the cranberries, rosemary and sugar in a cocktail shaker. Muddle until the cranberries and rosemary are broken down and juicy. 2. Add the nonalcoholic spirits to the shaker along with a handful of ice. Shake well until cold, then double-strain into a highball glass filled with ice. Top with the tonic. Garnish with cranberries and rosemary. PROSECCO-PEAR SPARKLER ACTIVE: 5 min | TOTAL: 5 min | MAKES: 1 2 ounces pear nectar1 ounce vodka.½ ounce fresh lemon juice3 ounces chilled…

“Cast iron gets screaming hot, so it’s perfect for giving rolls a beautiful crust.”—REE REE DRUMMOND’S CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS ACTIVE: 20 min | TOTAL: 45 min | MAKES: 16 4 tablespoons salted butter2 small onions, thinly sliced1 teaspoon fresh thyme, chopped Kosher salt and freshly ground pepper1 tablespoon apple cider vinegar2 8-ounce tubes refrigerated crescent roll dough, separated into 16 triangles4 ounces swiss cheese, shredded 1. Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes. Stir in the vinegar and cook, scraping up any browned bits, until evaporated,…

Radishes Trim 2 pounds radishes and halve or quarter, depending on the size. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 425˚, stirring once, until golden and tender, 30 to 35 minutes. Brussels Sprouts Trim and halve 2½ pounds brussels sprouts. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450˚ until browned and tender, about 30 minutes. Acorn Squash Halve 1 large acorn squash lengthwise; scrape out the seeds. Cut lengthwise into 1-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet…

Well, well, well…I was hoping it would happen. In our last column, we tackled meat (check out our Crowd-Sourced Barbecue Ribs on foodnetwork.com), and now we have potatoes! For these mashed potatoes, I asked for your thoughts on social media and you knocked it out the park with suggestions, tricks and secret ingredients. Your help was clearly needed because I love to mix my mashed potatoes with fresh rosemary and thought “who doesn’t?” To my surprise, the majority of people polled don’t! Instead, many of you prefer the oniony pop of fresh chives. (I admit that whenever rosemary shows up, it does take over the dish.) Sour cream is the most popular secret ingredient. It’s a simple way to bring zip to the earthy tubers and a smooth texture to…

PORTOBELLO WELLINGTON WITH RED WINE GRAVY ACTIVE: 1 hr 15 min | TOTAL: 1 hr 35 min | SERVES: 8 FOR THE WELLINGTON ¼ cup plus 2 teaspoons extra-virgin olive oil1 large onion, halved and thinly sliced2 cups diced peeled butternut squashKosher salt12 sprigs thyme8 ounces maitake mushrooms7 sprigs rosemary½ cup hazelnuts, roughly chopped1 tablespoon minced garlic3 cups baby spinach4 large portobello mushroom caps, gills removedFreshly ground pepper1 17-ounce package frozen vegan puff pastry (such as Aussie Bakery), thawed1 tablespoon egg replacer (such as Bob’s Red Mill), beaten with 3 tablespoons water FOR THE GRAVY 1 tablespoon extra-virgin olive oil4 shallots, finely diced2 tablespoons all-purpose flour1 cup low-sodium vegetable stock1 cup dry red wine2 tablespoons tamari1 teaspoon sugarKosher salt and freshly ground pepper 1. Make the Wellington: Preheat the oven…

Sugared Cranberries Bring 1 cup each water and sugar to a boil in a small saucepan. Add 1 cup cranberries and a few strips of lemon zest, then remove from the heat and let cool; drain. Thinly slice the zest. Put ½ cup granulated sugar in a pie plate; add the cranberries and zest and toss. Let set, 1 hour, shaking the dish occasionally. Chocolate-Dipped Apple Rings Finely chop 8 ounces semisweet chocolate. Microwave three-quarters of the chocolate and 1 teaspoon shortening in 30-second intervals, stirring, until melted, then stir in the remaining chocolate until smooth. Dip dried apple rings in the chocolate; transfer to a parchment-lined baking sheet coated with cooking spray and chill until set. Candied Ginger Fill in any gaps on your tray with candied ginger or…

at some point during the next couple of weeks, someone will try to convince me to deep-fry my turkey for Thanksgiving this year. This is what people in the turkey-frying community tend to do when November rolls around. They mean no harm, they just truly believe that they found a better, more enlightened way to cook a bird—and they want to spread the good word about juicy, crispy-skinned turkey legs to anyone who will listen. I don’t know exactly how many people these turkey-frying evangelists hope to convert every year, but they are doing a fine job in some parts of the country. Check out the map below: A group of meat experts at seriouslysmoked.com tracked turkey-cooking habits by state last Thanksgiving, based on Twitter hashtags for smoking, frying and…

BLUE CHEESE SALAD SPEARS Cook 5 bacon slices in a large nonstick skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels, then crumble. Remove the leaves from a head of Little Gem or other baby lettuce. Drizzle with chunky blue cheese dressing, then top with ½ cup chopped cherry tomatoes, the bacon, 2 chopped hard-boiled eggs and a few grinds of pepper. CAULIFLOWER CHEESE BALL Cook 1 minced shallot in 2 tablespoons butter in a large skillet over medium-high heat until soft, about 3 minutes. Add 1½ cups frozen cauliflower rice and cook until tender, about 4 minutes; season with salt and pepper. Transfer to a bowl; add 8 ounces softened cream cheese, 4 ounces grated sharp cheddar, ¼ cup grated parmesan and ½ teaspoon Worcestershire…

1 Sol Real Vinho Verde Rosé $9; nlcwines.com for buying info “I’m obsessed with this fresh, fruity, floral and lightly sparkling rosé.”—Vallery Lomas Host, Food Network Kitchen app 2 Apothic Red $11; apothic.com “This masterful blend can stand up to the heartiest of Thanksgiving dishes. It tastes of dark fruit, with hints of spice.”—JJ Johnson Host, Food Network Kitchen app 3 Ve-Ve Vinho Verde $12; communalbrands.com for buying info “I love this as a starter for a fancy meal at home. It never disappoints.”—Gabriel Orta Host, Food Network Kitchen app 4 La Vieille Ferme Rosé $8; lavieilleferme.com for buying info “The crisp taste of this wine provides a fabulous contrast to the richness of any Thanksgiving meal.”—Elena Besser Host, Food Network Kitchen app 5 Wineberry Domaine Le Garrigon Côtes du…

Salsa Verde Combine ½ packed cup each chopped parsley and mint in a mini food processor with 1 small clove garlic, 1 tablespoon lemon juice, 2 teaspoons each capers and water, ½ teaspoon dijon mustard, ¼ teaspoon kosher salt and a pinch of red pepper flakes. Pulse to combine, then add 3 tablespoons olive oil with the motor running. Drizzle over roasted vegetables. Dukkah Toast ¼ cup each pine nuts, chopped almonds and sesame seeds in a dry skillet; let cool. Pulse in a food processor with 1 teaspoon each ground coriander and kosher salt, ½ teaspoon ground cumin and a pinch of cayenne until slightly chunky. Mix half of the mixture with 2 tablespoons olive oil and sprinkle over roasted vegetables. (Reserve the rest for another batch.) Chile-Lime Salt…

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER ACTIVE: 45 min | TOTAL: 3½ hr (plus overnight brining) | SERVES: 8 to 10 FOR THE BRINE AND TURKEY 1½ cups kosher salt1½ cups pure maple syrup6 sprigs sage4 fresh bay leaves1 tablespoon black peppercorns1 tablespoon coriander seeds2 wide strips lemon zest1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed FOR THE SAGE BUTTER 2 sticks unsalted butter, at room temperature½ cup fresh sage, finely chopped¼ cup fresh parsley, finely choppedKosher salt and freshly ground pepper 1. Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and…

americans have been making pumpkin cheesecake for almost 50 years, and it’s safe to say that we’re not getting tired of it yet. While no one’s sure who invented this genius dessert, The Cheesecake Factory definitely helped popularize it: The dish debuted on the restaurant’s menu in 1980, and by 1984, recipes had appeared in the New York Times and in promotional material for Libby’s canned pumpkin. The Cheesecake Factory version was based on a recipe from founder David Overton’s mother, and it has been one of the most popular items at the chain ever since. Here’s a basic version you can make at home, plus two twists on the classic. CLASSIC PUMPKIN CHEESECAKE ACTIVE: 35 min | TOTAL: 4½ hr (plus 8 hr chilling) | SERVES: 8 to 12…

POMEGRANATE RICE Cook 2 teaspoons each minced ginger and garlic in butter in a saucepan, 2 minutes. Add ½ teaspoon each cumin seeds and ground coriander and 2 strips lemon zest; toast 2 minutes. Stir in 1¼ cups basmati rice, 2 cups water and ½ teaspoon kosher salt. Bring to a boil, then cover and simmer 10 minutes. Uncover and cook 3 more minutes. Fluff with a fork, season with salt and let stand 5 minutes. Toss with ½ cup pomegranate seeds and ¼ cup each chopped mint and pistachios. MINT AND AVOCADO SALAD Combine ½ teaspoon each dijon mustard, honey, kosher salt and pepper in a large bowl. Add 2 minced pepperoncini, ½ small minced shallot, 3 tablespoons olive oil and 2 tablespoons white wine vinegar. Add 1 diced…