Innholdsfortegnelse for January/February 2023 i Food Network Magazine

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.…

it’s not easy to be trendy when you’re five or six thousand years old, but buckwheat—a humble, not particularly pretty, grain-like seed—has emerged as one of the hottest ingredients of the year. Fans are obsessed with its nutty flavor, mixing buckwheat into pastas, soups and every imaginable form of batter: cookies, waffles, brownies, cakes, the works. The trend has helped refresh the ancient grain market, which is projected to grow from $457 million to $6 billion by 2027. Nostalgia has something to do with it: “People might remember eating buckwheat pancakes with their grandparents—the familiar taste appeals,” says Caroline Sluyter, program director of the Whole Grains Council. Remix your own breakfast spread with these new buckwheat eats. BUCKWHEAT WAFFLES WITH ORANGE MAPLE SYRUP ACTIVE: 25 min | TOTAL: 40 min…

call it the ultimate food and drink pairing: Cheesemakers are collaborating with local breweries and wineries to produce boozy takes on popular artisanal cheeses. “They’re creating exciting new varieties without having to reinvent the wheel,” says Rachel Perez, a board member of the American Cheese Society. Recent award winners include a raclette-style cheese washed in wine from Vermont’s Jasper Hill Creamery, a cheddar bathed in Chartreuse from Wisconsin’s Deer Creek Cheese, and a smooth blue wrapped in pear brandy–soaked grape leaves from Oregon’s Rogue Creamery. Grocery store cheeses have generated similar buzz, like a bourbon cheddar-parm from Murray’s Cheese at Kroger and cheddars made with Irish cream liqueur, vodka and whiskey, sold at Aldi. Bring the trend to your dinner table with one of these three recipes from our test…

everyone is looking for bigger, bolder flavors, and hibiscus delivers: The electric pink flower is boldly floral and unmistakably tangy, and we’ve all become obsessed. “The taste is a showstopper—like the fabulous dress at a party everyone notices,” says Suzy Badaracco, president of food trend forecaster Culinary Tides, Inc. While the tart, citrusy flowers have been a popular ingredient in tea and cocktails for ages, Google searches for hibiscus drinks have doubled in the past year, and chefs are adding the flavor to everything from appetizers to desserts: Hibiscus mentions on restaurant menus have risen 24 percent over the past few years. You’ll also find it all over the grocery store—in yogurt, goat cheese, sparkling water and sorbet, to name a few. Bonus: It’s full of vitamin C and other…

ROASTED MUSHROOM AND KALE SALAD Combine ½ sliced shallot and 3 tablespoons sherry vinegar in a bowl. Toss 1 pound quartered cremini mushrooms with olive oil, chopped thyme and salt and pepper on a baking sheet. Roast at 400˚, tossing once, 20 to 25 minutes. Drizzle 8 ounces sliced curly kale with olive oil and season with salt; massage the leaves. Add the shallots and 2 tablespoons of the vinegar to the kale. Add the mushrooms and top with shaved ricotta salata. ROASTED PARSNIPS WITH RED PEPPER PESTO Toss 1½ pounds parsnips (peeled, halved lengthwise and cut into ¾-inch chunks) with 2 tablespoons olive oil, ½ teaspoon ground coriander and a pinch each of salt and pepper. Roast at 425˚ until browned, 25 minutes. Puree ½ cup roasted peppers, 1…

Smoky Spinach-Artichoke Dip Combine 1 cup grated smoked mozzarella, ½ cup grated parmesan, 8 ounces cream cheese, 1 grated garlic clove, one 10-ounce box chopped frozen spinach (thawed) and a 10- to 12-ounce jar chopped artichoke hearts (drained) in a small slow cooker; season with salt and pepper. Cover and cook on high, 2 hours. If desired, transfer to a broiler-proof dish, top with mozzarella and broil until melted. Blue Cheese Dip Mix together 1½ cups sour cream, ¾ cup mayonnaise and ½ pound crumbled blue cheese. Add 1 tablespoon chopped chives; season with Worcestershire sauce, celery salt and pepper. Fresh Salsa Soak ½ cup finely chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeño, 1 minced garlic clove and ⅓…

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…

croissants never go out of style—but a decade has passed since the Cronut revolution, so we were due for another shake-up! This time around, croissants are bursting with flavors like ube, black truffle and prosciutto-asiago. And the innovations keep coming, in the form of croissant chips by Michel & Augustin, croissant croutons from Trader Joe’s and mini croissant cereal, an Instagram hit by @lappartement4f. If you want a version that’ll last longer than your coffee break, no problem: Kate Spade sells a croissant-shaped clutch. MATCHA-ALMOND CROISSANTS ACTIVE: 10 min | TOTAL: 20 min | MAKES: 4 ⅔ cup almond flour6 tablespoons granulated sugar2 tablespoons all-purpose flour1½ teaspoons culinary-grade matcha, plus more for topping⅛ teaspoon salt1 tablespoon unsalted butter, melted1 large egg, plus 1 egg white½ teaspoon almond extract4 croissants, halved…

america is hooked on vegan seafood: Annual sales of mock shrimp, fish fillets, crab cakes, lobster and sushi-grade tuna are up 14 percent, due in large part to companies like Good Catch, Gardein and Sophie’s Kitchen, whose products mimic the texture and briny zip of the real deal. Unlike imitation crab, which contains actual fish (turned into a paste and dyed to resemble crab), new plant-based seafood is made with vegetables, legumes and umami-rich seaweed and mushrooms. At the vegan fast food chains Honeybee Burger and PLNT Burger, fans say the fillet-of-not-fish sandwiches are dead ringers for McDonald’s Filet-O-Fish. Vegans aren’t the only ones rejoicing. “Omnivores looking to eat more sustainably are driving the trend,” says Rachel Dreskin, CEO of the Plant Based Foods Association. “We’re seeing a lot of…

walk the aisles of Walmart, Piggly Wiggly or Trader Joe’s and you’ll find mochi in all forms: chubby mochi rounds filled with ice cream, mini marshmallow-like rainbow mochi, mochi cake mixes. Mochi is a dense, chewy rice paste first popularized in Japan, and if you haven’t encountered it at the supermarket, you’ve more than likely seen it elsewhere. Mochinut, a mochi doughnut chain with popular pistachio, red velvet and Nutella treats, is expanding across the country, and Mochidoki, a mochi ice cream company, is branching out into grocery stores. Glutinous rice flour gives mochi sweets their pleasing elasticity, a texture that gained traction with the boom of bubble tea and its gummy tapioca pearls known as boba. “That chewy texture is referred to as QQ, which loosely translates to ‘bouncy’…

Recipe Remix Skinless, boneless chicken breasts can be boring—but not if you give them the pizza treatment! Recipe developer Melissa Gaman stuffed hers with pepperoni, oregano and mozzarella (see page 72). Chicken is ideal for stuffing: The cheese keeps the lean meat from tasting dry. Good Gear Use your vegetable peeler to shave cheese onto salads. We shaved ricotta salata for the kale salad on page 76, but you can also try parmesan, cheddar or any other hard cheese. Food Network TUX Euro Peeler, $14.99; kohls.com Shortcut of the Month Save time on prep and leave the peel on your squash. Acorn, delicata and honeynut squash all have thin edible skin, so you don’t need to remove it. Bonus: The skin is packed with fiber and antioxidants. Try some squash…

ACTIVE: 25 min | TOTAL: 2 hr 15 min | MAKES: 20 FOR THE BROWNIES Cooking spray2 18.3-ounce boxes fudge brownie mix¼ teaspoon cayenne pepper1⅓ cups vegetable oil5 large eggs, beaten½ cup water1½ cups crushed pretzel slims (about 3 cups whole slims), plus 20 whole slims for topping FOR THE CARAMEL ½ cup sugar2 tablespoons water3 tablespoons unsalted butter, cut into pieces2 tablespoons heavy cream½ teaspoon pure vanilla extractCoarse salt, for sprinklingWhipped cream, for serving 1. Make the brownies: Preheat the oven to 325˚. Spray a 9-by-13-inch baking dish with cooking spray. 2. Whisk together the brownie mix and cayenne in a large bowl. Stir in the vegetable oil, beaten eggs and water until just combined; do not overmix. Stir in the crushed pretzels. Spread the batter in the baking…

QUESO MAC AND CHEESE ACTIVE: 30 min | TOTAL: 55 min | SERVES: 6 to 8 5 tablespoons unsalted butter1 cup pankoKosher salt1 pound elbow macaroni or small shell pasta3 tablespoons all-purpose flour½ teaspoon mustard powder¼ teaspoon cayenne pepper3 cups whole milk8 ounces sharp cheddar cheese, shredded8 ounces monterey jack cheese, shredded8 ounces Velveeta, cut into small cubes1 10-ounce can diced tomatoes with green chiles1 4-ounce can diced green chilesAssorted toppings (see below) 1. Preheat the oven to 350˚. Melt 2 tablespoons butter in a medium skillet over medium-low heat. Add the panko and cook, stirring occasionally, until evenly golden brown, 5 to 7 minutes. Season with salt and transfer to a small bowl. 2. Bring a medium saucepan of salted water to a boil. Add the pasta and cook…

January February…

sesame’s rise to fame has been slow and steady—it’s been thousands of years in the making—but you’re going to encounter these magical seeds in the coming year more than ever before. Along with new sesame milks and creamers (the latest addition to the plant-based dairy aisle), plenty of big, bold sesame-proud products have hit the market, including oatmeal, ice cream and intense black sesame butter that you can spread on toast. Meanwhile, home cooks are putting tahini (sesame paste) into much more than hummus and dressings. They’re adding it to burgers, breads, brownies, you name it—and analysts are predicting a 29 percent boom in the tahini market over the next five years. We love sesame in all its forms, but to properly celebrate it we created a recipe that shows…

ICE CREAM SANDWICH FOOTBALLS 1. Cut a 16-ounce frozen pound cake horizontally into ⅓-inch-thick slices. Cut out 18 footballs using a 3½-inch football-shaped cookie cutter; arrange on a parchment-lined baking sheet. 2. Cut the carton off 1 quart chocolate ice cream (make sure it’s frozen solid!) and place it on its side; cut crosswise into ½-inch-thick rounds. Cut out footballs from the ice cream (9 total). Quickly place each in between 2 pound cake pieces and freeze at least 2 hours. 3. Place the sandwiches on a rack set on a baking sheet and pour chocolate shell topping over them. Freeze until set, then pipe laces and stripes with vanilla frosting. Return to the freezer. MINI CUPCAKES WITH ALMOND FOOTBALLS 1. Line two 24-cup mini-muffin pans with paper liners. Prepare…