Innholdsfortegnelse for January/February 2022 i Food Network Magazine

Live a Little Researchers at the University of Michigan found that by replacing 10 percent of your daily caloric intake from beef and processed meats with fruits, vegetables, nuts and legumes, you could extend your lifespan by 48 minutes per day. Bonus: You’ll reduce your dietary carbon footprint by a third. Find some fun meatless ideas—like carrot pigs in a blanket—in the special section on the flip side of this issue. Pass the Pecans! The nuts could help keep your cholesterol in check: A new study from the University of Georgia found that participants pants who consumed a diet rich in pecans over eight weeks had noticeably lower levels of total cholesterol, LDL cholesterol and triglycerides. Add a bowl of pecans to your game-day spread! Look ing Good Eating protein…

1 MAKE A SPECIAL DISH Like black-eyed peas, sweet potatoes are symbolic of the Black diaspora, and they’re a staple of the soul food table. Try chef Carla Hall’s twist on traditional sweet potato pie: a savory pudding made with olive oil. “It’s a simple recipe with big flavor,” she says. Sweet Potato Pudding with Clementines Preheat the oven to 375˚. Line a half-sheet pan with foil. Put 3 large sweet potatoes on the pan and bake until very soft, 1 to 1½ hours. Whisk ½ cup packed brown sugar, ¼ cup extra-virgin olive oil, 2 tablespoons molasses, the zest and juice of 1 clementine and 1 teaspoon kosher salt in a large bowl. Peel the potatoes and pass through a food mill or ricer into the bowl. Fold until…

6:30 a.m. My grandson Miles is calling for me, “Yai, Yai!” He comes into my room and we snuggle and play. Then I make myself a cup of coffee. I can drink any brand of high-end or instant coffee so long as I mix it with powdered creamer and sugar cubes. I love my coffee in the morning! 7:30 a.m. I make breakfast for Miles and my granddaughter Luna. Today it’s jok moo, one of their favorites. 8:30 a.m. The children leave for school and I get on the treadmill for an hour. I feel better once I get my heart pumping. 9:30 a.m. I take a shower and get ready for the day. To start, I drink my usual green juice. 11 a.m. I make lunch for myself and…

Eggs with a Kick Deviled eggs are right up there with guac and chili on the list of America’s favorite Super Bowl bites: They’re always a top search term on foodnetwork.com before the big game! Try a twist this year and make a Buffalo version: Hard-boil a dozen eggs (see page 55 for our method), let cool, then peel and halve lengthwise. Scoop out the yolks; mash with ¼ cup each mayonnaise and finely chopped celery and 2 tablespoons Buffalo sauce. Spoon into the egg whites and top with crumbled blue cheese and chopped celery leaves. Turn the page for more Super Bowl eats!…

SALMON MELTS ACTIVE: 30 min l TOTAL: 50 min l SERVES: 4 2 small ripe tomatoes Kosher salt and freshly ground pepper¼ cup extra-virgin olive oil8 small thyme sprigs (or 4 large sprigs, cut in half)2 6-ounce cans wild salmon, drained, skin and bones discarded1 small shallot, minced2 stalks celery, finely chopped2 tablespoons mayonnaise2 tablespoons sour cream1 tablespoon dijon mustard Juice of ½ lemon2 scallions, thinly sliced4 whole-wheat English muffins, split and toasted8 small slices white cheddar cheese 1. Preheat the oven to 375˚. Cut the tomatoes into 8 slices, ¼ to ⅓ inch thick. Place in a shallow baking dish or on a small sheet pan. Season the tomato slices with salt and pepper, drizzle with the olive oil and put a thyme sprig on top of each. Bake…

in cookbook author Kristina Cho’s family, you can’t celebrate Lunar New Year without fa gao. The unfrosted Chinese cupcakes cook in a steamer basket, and how high they rise is just as important as their taste. “As the tradition goes, the taller your cupcakes bloom and blossom, the more good luck and prosperity you’re going to have,” she says. Like many of the family recipes in her book Mooncakes and Milk Bread, this one took many tries to get right because Kristina re-created it from her grandmother’s vague directions. “She would be happy to give me the recipe, but she just does everything by feel—she uses a coffee mug as a measuring cup,” Kristina says. But it turns out there is a secret to these fluffy prosperity cakes: pancake mix!…

EXTRA EGGS A mixture of eggs and egg yolks makes a rich sauce that compensates for the lack of pork fat. LIQUID SMOKE Melissa added liquid smoke to the cheese sauce for more flavor, and she infused the tomatoes with liquid smoke to offset their tanginess. OLIVE OIL Pork fat helps emulsify the sauce in a traditional carbonara. Melissa replaced it with a little olive oil and added toasted garlic for another savory element. MISO Miso paste adds an extra hit of umami to the sauce. SUN-DRIED TOMATOES Many plant-based carbonaras call for mushrooms, but Melissa thought the flavor would overpower the dish. Instead, she lightly fried umami-rich sun-dried tomatoes to stand in for bacon. MEATLESS CARBONARA ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4 Kosher salt ¼…

ACTIVE: 30 min l TOTAL: 50 min l SERVES: 6 to 8 ¼ cup apple cider vinegar1 teaspoon sugar Kosher salt¼ small red onion, thinly sliced6 tablespoons extra-virgin olive oil¾ pound oyster mushrooms, torn into thin stripsFreshly ground pepper3 cloves garlic, finely chopped⅓ cup plus ¼ cup barbecue sauce1 15- to 16-ounce ball pizza dough4 ounces smoked gouda cheese, shredded (about 1⅓ cups)2 ounces monterey jack cheese, shredded (about ½ cup)1 scallion, thinly sliced2 tablespoons chopped fresh cilantro 1. Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle. 2. Heat 3 tablespoons olive oil…

When Jet Tila was hunting for inspiration for his newest cookbook, he didn’t have to look further than his own family, who opened the first Thai grocery store in America half a century ago. Many of the dishes Jet grew up eating, like red roasted pork and duck salad, appear in 101 Thai Dishes You Need to Cook Before You Die, along with a twist: an entire chapter of plant-based takes on Thai classics. This pad Thai is similar to the recipe Jet’s grandmother made but includes vegan swaps like Thai soybean sauce for fish sauce. “You have to make up for umami whenever you’re cooking plant-based Thai,” Jet says. “This is vegan food without compromises.” VEGAN PAD THAI (PAD THAI JAY) ACTIVE: 25 min l TOTAL: 1 hr 25…

What’s your go-to game day snack? Dana Beninati Sommelier, Food Network Kitchen pg. 18 Kardea Brown Delicious Miss Brown; Spring Baking Championship pg. 72 Anne Burrell Worst Cooks in America pg. 38 Kristina Cho Cookbook author pg. 70 Ramin Coles Chef, The Sweet Home Café pg. 14 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Chance of a Lifetime; Guy’s Grocery Games; Guy’s Ranch Kitchen; Tournament of Champions pg. 16 (of Meat-Free Issue) Ina Garten Barefoot Contessa: Modern Comfort Food pg. 68 Carla Hall My Dream Kitchen pg. 14 Edward Lee Chef and owner, 610 Magnolia and Whiskey Dry pg. 24 Michael Symon Symon’s Dinners Cooking Out; Throwdown with Michael Symon pg. 62 “I’m addicted to hummus and pita chips.” “I never tire of chicken wings. Barbecue or plain with lemon…

Waffling Around You’ve likely heard of the cronut, but how about the croffle? Croissant-waffle hybrids started showing up in pastry shops in Seoul, South Korea, in 2018, and now they’ve made their way to Los Angeles and New York City. Croffle House, which recently opened in Queens, serves the namesake dish with sweet toppings like berries and cream, and savory ones like pesto. To make your own, roll up refrigerated crescent roll dough and cook in a waffle iron until golden. Turn to page 26 to see what other foods and drinks are trending this year!…

dark chocolate has been around for a few thousand years, but somehow it has become one of the trendiest ingredients on earth: Global demand for dark chocolate has grown about 20 percent since 2016, and hundreds of new products are released every year. In 2021 alone, big brands like Hershey’s, Lindor, Dove, Justin’s and Hu all unveiled new dark chocolate treats. While the health benefits of dark chocolate have helped boost sales, the simplest explanation for the boom is that Americans’ palates have evolved, and we’re more open than ever to intense, bitter flavors. Try these over-the-top dark chocolate desserts from our test kitchen. DARK CHOCOLATE–CARAMEL TART ACTIVE: 1 hr l TOTAL: 2½ hr (plus 3 hr chilling) l SERVES: 8 to 10 FOR THE CRUST 1 cup all-purpose flour⅓…

in his first Fix It with Food cookbook, Michael Symon laid out a carefully planned 10-day menu meant to help readers improve their diets. He had used the same program to help alleviate his own chronic inflammation—but there was a problem: Not everyone loves strict menu planning. So the chef wrote a second, much more flexible book. Fix It with Food: Every Meal Easy is full of simple, good-for-you dishes that you can cook anytime, anywhere. And because a day of healthy eating starts in the morning, Michael included lots of great breakfast options, like these three egg dishes. “The beautiful thing about eggs is that they cook quickly, they’re a great source of protein and they’re affordable,” he says. “I rely on superfoods like quinoa and kale to start every…

1. A Hinduism is a dominant religion in India, and many Hindus abstain from meat. 2. A Nutritional yeast (a.k.a. “hippie dust”) is a common cheese replacement among vegans. It’s often sold in shakers and can be sprinkled on popcorn, soup and more to add a salty, savory flavor. 3. A Honey isn’t considered vegan because it comes from bees, Worcestershire sauce contains anchovies or fish sauce, and gummy bears are typically made with animal gelatin. 4. A Many hard cheeses are made with rennet, an enzyme from animals. 5. B These days, many companies describe their plant-based chicken products as Chick’n. 6. D The only plant-based meat currently on the Popeyes menu is a sandwich being tested in England. 7. C Burger King was ahead of its time: The…

my husband and I had several conversations last year about eating less meat and they all went something like this: I would say, “We should really cut back on meat.” And he would say, “But meat is so delicious.” And then we’d return to our beef tacos or Bolognese and get on with our night. I do want to cut back—and we will this year. I’m resolving to do it right here, right now, but I need a better way to sell it to my family than calling it “plant-based eating.” I’m dealing with a chef husband who once refused to put a salad on the menu at his restaurant. And nothing sounds more terrifying to my kids than telling them we’re having plants for dinner. Roasted carrot hot dogs,…

one of the biggest trends in the alcohol world right now is skipping the alcohol altogether—and nonalcoholic wines are the latest proof. Sales of the drink on the alcohol delivery service Drizly soared nearly 300 percent in the past year. Improved taste is a big part of the surge: The technology for removing alcohol from wine is better than ever, allowing winemakers to create hyperrealistic versions of popular blends. Try some of these! A Sommelier Weighs In Food Network’s resident wine expert Dana Beninati shares some buying tips. Look for dealcoholized wines. Some wine alternatives are just grape juice, but wines labeled “dealcoholized” went through the fermentation process that creates the flavors, aromas and textures we know and love. Check the color. This seems pretty basic, but it should look…

SNACKS TOP DOGS Hasdogeu—sausages and blocks of cheese dipped in a sweet rice-flour batter, coated in panko and deep-fried—have been around for decades in South Korea, and now they’re gaining popularity in the States. Mentions of Korean corn dogs were up 59 percent on Yelp, and the Korean corn dog chain Two Hands plans to open 70 new locations across the country. In the meantime, you can get your fix at Smile Hotdog in Los Angeles, Oh K-Dog in New York City and CrunCheese Korean Hot Dog in Las Vegas. NEW AND IMPROVED CEREAL The latest healthy cereals are a lot more exciting than bran flakes. These fruit-flavored loops, chocolaty puffs and frosted rings are high in protein and low in sugar, and they look as fun as the cereals…

1 MAKE THE BASE Heat ¼ cup olive oil in a large pot over medium-high heat. Add 1 each chopped onion and bell pepper or poblano; add 3 cloves minced garlic and/or 1 to 2 minced jalapeños. Cook, stirring occasionally, until softened, 5 to 7 minutes. 2 ADD SEASONINGS Stir in 2 tablespoons tomato paste. Add ¼ cup chili powder (classic or ancho) and 2 teaspoons each ground cumin, coriander and dried oregano. Add one of the following, if desired, and cook, stirring, until brick red, 1 to 2 minutes. CHOOSE YOUR GROUND MEAT Add 2 pounds ground meat to the pot (pick one kind below); season with 1 teaspoon kosher salt and a few grinds of black pepper. Cook, stirring, until no longer pink, 3 to 5 minutes. PICK…

SOBA NOODLES WITH BRUSSELS SPROUTS AND PORK CHOPS ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 Kosher salt 8 ounces soba noodles8 ounces shredded brussels sprouts3 tablespoons ponzu sauce2 tablespoons toasted sesame oil1 tablespoon sugar3 tablespoons rice vinegar1 tablespoon grated fresh ginger5 radishes, thinly sliced3 scallions, thinly sliced Freshly ground pepper12 ounces thin-cut boneless pork chops (4 to 6 chops)1 tablespoon vegetable oil 1. Bring a large pot of salted water to a boil. Add the soba noodles and cook as the label directs. Put the brussels sprouts in a colander and drain the noodles on top of the brussels sprouts. Run under cool water to stop the cooking and drain well. 2. Whisk the ponzu sauce, sesame oil and sugar in a large bowl; remove 2 tablespoons…

100% Plant-Based! Meatless Mexican Faves Three former Kind Snacks executives from Mexico, including founder Daniel Lubetsky, are making microwavable vegan versions of classic dishes they grew up eating, like cauliflower tinga and “pea-cadillo.” Find Somos entrées and sides online this winter and in stores later this year. From $3; eatsomos.com Cutting-Edge Alternative Milks Almond milk and oat milk have been getting all the attention, but many other options are hitting the dairy aisle. Check out these three newcomers. Barley Molson Coors’s new milk Golden Wing, made with barley, will be in stores early this year. $6 Pistachio This nut milk from Elmhurst is available nationwide. Like oat and dairy milk, it froths! $7 Sesame Hope and Sesame’s milk is made with sesame seeds and has as much protein as dairy…

ACTIVE: 1 hr l TOTAL: 1 hr l SERVES: 8 to 10 1½ cups whole milk3 large eggs4 to 6 teaspoons Louisiana-style hot sauce, plus more for serving2 cups all-purpose flour Kosher salt and freshly ground black pepper1 stick unsalted butter, melted4 teaspoons packed dark brown sugar2 tablespoons cayenne pepper1 tablespoon paprika½ teaspoon garlic powder Vegetable oil, for deep-frying1 large head cauliflower, trimmed and cut into 2- to 3-inch floretsSliced pickles, for servingHot honey, for serving 1. Preheat the oven to 250˚. Set a rack on a rimmed baking sheet and place in the oven. Whisk the milk, eggs and hot sauce in a medium bowl. Stir together the flour, 1 tablespoon salt and 2 teaspoons black pepper in another medium bowl. In a separate medium heatproof bowl, stir together…

ACTIVE: 25 min l TOTAL: 30 min l MAKES: 18 1 14-ounce package extra-firm tofu, drained3 tablespoons cornstarch1 teaspoon chili powder½ teaspoon ground cumin½ teaspoon smoked paprika½ teaspoon dried oregano¼ teaspoon garlic powder Kosher saltVegetable oil, for frying18 4½-inch corn tortillasShredded cabbage, sliced avocado, pico de gallo, crema, chopped cilantro, sliced jalapeño and/or lime wedges, for serving 1. Cut the tofu lengthwise into 7 even planks. Cut each plank lengthwise into thirds, then evenly dice into ½-inch pieces. Spread the diced tofu on a large baking sheet lined with a kitchen towel or paper towels. Cover with another towel to absorb the moisture. Set aside 5 to 10 minutes. 2. Meanwhile, whisk the cornstarch, chili powder, cumin, paprika, oregano and garlic powder in a large bowl. Season the tofu with…