Food Network Magazine January/February 2023

chicken + waffes From breakfast through dinner, this hearty homespun favorite marries a pair of southern comfort classics, crispy fried chicken atop thick waffles. For a true Carolina chef’s kiss, top off the two with a generous ladle of maple syrup. she crab soup Charleston’s creamy signature soup gets its rich flavor from female crabs only. The clue is in her roe, lending a sublime earthiness and its orange tint. After poured into a bowl, the soup is also finished off with a splash of Sherry. biscuits You might say Charleston cooks are only as good as their biscuits, the fluffier the better. Whether slathered with butter, sweetened with local jam, or made into a mini meal with ham or pimento cheese, the biscuit is king at a Charleston table.…

Dry Run If you’re taking part in Dry January, you’re not alone: Last year, 35 percent of legal-age Americans vowed to steer clear of alcohol for the whole month! Make the hibiscus syrup on page 54 and mix it with seltzer for a zero-proof drink. You can have the tequila cocktails on page 50 in February! SOURCE: CGA A Pickle a Day Make a resolution to eat more pickles! Fermented veggies like pickles, sauerkraut and kimchi contain bacteria that are good for your gut and immune system and can help reduce inflammation. To get the most health benefits, look for pickles that have the words “fermented” or “probiotic” on the label—they’re usually sold refrigerated. Use them to make the pickle slaw on page 32. SOURCE: STANFORD SCHOOL OF MEDICINE What…

What’s your latest favorite ingredient and why? “Chia seeds. I hydrate them with almond or oat milk that I’ve sweetened with honey and vanilla to create a quick and tasty pudding. Sometimes I’ll layer on fruit or chocolate hazelnut spread.” Sunny Anderson The Kitchen; NFL Tailgate Takedown; Spring Baking Championship: Easter pg. 51 Valerie Bertinelli Kids Baking Championship; Valerie’s Home Cooking pg. 32 Guy Fieri Tournament of Champions; Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Ranch Kitchen pg. 51 Bobby Flay Bobby’s Triple Threat; Beat Bobby Flay pg. 50 “I’ve been using date molasses to flavor butter, yogurt and crème fraîche. I also love combining it with spicy chiles as a glaze for meats, fish and vegetables.” Ina Garten Barefoot Contessa; Be My Guest (on discovery+) pg. 98 Eddie…

WORST COOKS IN AMERICA Chefs Anne Burrell and Darnell Ferguson put clueless culinary recruits through boot camp; the last one standing wins $25,000. Premieres Sunday, January 1, at 8 p.m. ET NFL TAILGATE TAKEDOWN In a TV first, Food Network and the NFL team up for a game day grub competition, hosted by Sunny Anderson and Super Bowl champ Vince Wilfork. Score! Premieres Wednesday, January 4, at 9 p.m. ET SUPERCHEF GRUDGE MATCH See what happens when chefs engage in a cooking duel that involves secret-weapon ingredients and crowdsourced rules. Premieres Tuesday, February 7, at 9 p.m. ET TOURNAMENT OF CHAMPIONS For the new season, 32 of the country’s best chefs face off, and this time Guy Fieri is dishing out wild-card challenges. Premieres Sunday, February 19, at 8 p.m.…

five years ago we made a bold prediction: Pink chocolate was about to explode. Callebaut, the famous Belgian chocolate company, had announced the launch of a ruby chocolate, and we figured it was only a matter of time before the rose-colored stuff was everywhere stateside. All the cool kids would soon be eating pink chocolate and posting selfies with #pinkchocolate. It would be the biggest thing to happen to dessert since salted caramel. But if you look up #pinkchocolate today, you’ll see mostly nail polish photos, Easter candy and pastel cake pops. Apparently it didn’t take off. We’ve been forecasting food trends every January for more than a decade, and the truth is, sometimes we get it wrong. Not too long ago, we made the sweeping claim that glittery maple…

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