Innholdsfortegnelse for June/July 2024 i Food Network Magazine

Best of the Bunch Loading up on herbs may help lower blood pressure, according to a recent study of at-risk adults. Try these herb-forward recipes! SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION Bright Ideas Eating the rainbow is good for your body—and for your mind too. Studies show that consuming fruits and veggies is associated with happiness and well-being. The US Dietary Guidelines recommend 2½ cups of vegetables and 2 cups of fruit per day, so get going: Start with the weeknight meals on page 95! SOURCE: JOURNAL OF NUTRITION AND METABOLISM Iced Tea Time! Researchers in the UK found that people who drank 2 cups or more of black tea per day had a lower risk of death from cardiovascular disease, heart disease and stroke. Try the cold-brew method…

a few months ago on an unusually warm spring day, my husband and I decided to have our first cookout of the season. And that’s when I realized I’d left my grilling tools outside all winter. My big spatula was sitting on top of the grill, still greasy from last year’s burgers, right next to a pair of tongs covered in various kinds of debris. Our friends hadn’t arrived and no one was looking, so I washed the tools and deemed them usable. Probably fine…right? This is not the first time I’ve stood at the grill and questioned my behavior. How bad is it to cook on these rusty grates? Is it OK to fish out food that’s fallen through the cracks and eat it? Will my vegetarian friends be…

Find more of Tyler’s cookout recipes in his new cookbook, American Grill ($35, Abrams Books). “I love the smell of the grill on my clothes—it’s one of my favorite things in the world.” when Tyler Florence isn’t shooting a TV show or cooking at one of his restaurants, you can usually find him at the grill in his Northern California backyard. “It’s my happy place,” says the host of The Great Food Truck Race. Make that happy places—plural. Tyler has seven different grills on his patio, an area he lovingly refers to as his grill park. “I’ll cook out there rain or shine,” he says. “That solo time is how I recharge my batteries.” This passion inspired Tyler’s latest cookbook, American Grill, which is full of recipes for every kind…

Upgrade your weeknight meals with new dinnerware! Check out our Food Network + Kohl’s collection at kohls.com/foodnetwork. PERI PERI CHICKEN WINGS WITH SWEET POTATO WEDGES ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 3 medium sweet potatoes, sliced into ½-inch-thick wedges¼ cup vegetable oil, plus more for the grill4 teaspoons grated lime zest, plus 2 tablespoons lime juice, plus lime wedges for servingKosher salt and freshly ground pepper3 tablespoons sherry vinegar1 small shallot, roughly chopped1 small habanero or Fresno chile pepper, stemmed and roughly chopped3 cloves garlic, roughly chopped2 teaspoons smoked paprika1 teaspoon sugar½ teaspoon dried oregano2 pounds split chicken wings 1. Place a rimmed baking sheet on the middle oven rack; preheat to 450˚. Toss the sweet potato wedges, 1 tablespoon vegetable oil and the lime zest…

Let’s hear it for…OKRA It’s peak okra season—don’t miss out! The veggie often gets a bad rap for being slimy, but that texture is part of the magic: Okra acts as a natural thickener in soups, stews and sautés, like the one on page 100. If you like your okra crispy, cook it quickly (grilling and frying work best). Frozen okra is a great substitute when you can’t get the fresh stuff. Good Gear A grilling tray or basket is a must-have for skinny vegetables like scallions and asparagus, but we also used ours for the grilled chicken wings on page 96. You can toss the whole batch at once, instead of flipping them individually, and remove the basket when the wings are nice and charred. Just make sure you use…

Should I haggle at a farmers’ market? Farmers’ market sticker shock is real, but before you try to cut a deal, consider this: Vendors set prices that cover the cost of growing your food, including labor. If every customer negotiated down the price, these small businesses wouldn’t be sustainable. When you pay full price, you can feel good about supporting a local business! Can I eat burnt marshmallows? Go for it, but not every day! The chemical acrylamide develops in starchy, sugary foods like marshmallows when they’re cooked at high heat, and studies have shown acrylamide to be dangerous to lab animals in very large doses. However, those levels are much greater than anything in human food, so you’re pretty safe eating your s’mores! Is sun tea safe? Brewing tea…

when tomatoes are in season, you don’t need much more than a knife to enjoy them. Consider the classic tomato sandwich: a brilliantly simple Southern favorite built with white bread, mayonnaise and a little salt and pepper. It’s basically just a way to eat a raw, juicy tomato without getting your hands dirty. Its origins are murky, but one of the earliest references to the idea was found in a Virginia newspaper in 1911. We’re not surprised that it has stood the test of time! Grab some white bread and make the original or turn the page to try some fun versions from our test kitchen. TOMATO, PANCETTA AND ARUGULA SANDWICH Mix 2 tablespoons mayonnaise and 1 tablespoon pesto; spread on the cut sides of a split piece of focaccia.…

Presented by SPATULA When you use it to flip burgers, resist the urge to flatten the patties as they cook. You’ll wind up losing all those delicious juices. TONGS These are good for almost anything except burgers and fish. Hot tip: You’ll know the food is ready to be flipped when it releases easily from the grill. THERMOMETER To get an accurate read, insert it sideways into a steak, not from the top. Note that the meat’s temperature will continue rising even after you take it off the heat. BRUSH Get in the habit of cleaning your grill after each use while the grates are still warm. The heat will help loosen any bits of food, so they’ll brush right off. ACCESSORIES We keep extras on hand, like corn holders…

TOMATO-POTATO SALAD WITH OLIVE VINAIGRETTE Cook 2 pounds small Yukon Gold potatoes in salted simmering water until tender, about 20 minutes; drain and cool, then halve and place in a shallow bowl. Add 2 pounds chopped beefsteak tomatoes. Whisk together ½ cup olive oil and ¼ cup white wine vinegar in a bowl; season with salt and pepper, then stir in ⅓ cup pitted niçoise olives and 2 diced celery stalks. Drizzle over the salad. Top with ¼ cup each chopped celery leaves, torn basil and chopped chives; season with salt and pepper. BACON-RANCH POTATO SALAD Cook 2 pounds quartered small red potatoes in salted simmering water until just tender, about 10 minutes; drain. Mix ⅔ cup mayonnaise, ¼ cup buttermilk and 2 tablespoons cider vinegar in a large bowl;…

TROPICAL ICE CREAM TERRINE ACTIVE: 40 min TOTAL: 40 min (plus 7 hr freezing) SERVES: 10 to 12 1½ cups coarsely crushed cookie crumbs (from 8 to 12 coconut or white chocolate–macadamia nut cookies)¾ cup dulce de leche, warmed to make pourable, if necessary3 cups strawberry or cherry-vanilla ice cream, slightly softened3 cups mango ice cream½ cup maraschino cherries, stems removed3 cups coconut ice cream1½ cups cold heavy cream3 tablespoons confectioners’ sugar¾ teaspoon pineapple extract¾ teaspoon pure vanilla extract 1. Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang. Sprinkle the bottom with ½ cup cookie crumbs, then drizzle with ¼ cup dulce de leche. Spread the strawberry ice cream over the crumbs in an even layer. Top with ½ cup more cookie crumbs and ¼ cup more…

Sarah McManus had no baking experience when she set out to open a dog bakery, but she was pretty sure the business idea was solid. She had seen her sister show up at a family dog’s birthday party with a peanut butter–frosted cake topped with dog biscuits, and the furry guests went wild for it. “I realized there were so many animals in my neighborhood and not a lot of bakeries for them,” Sarah said. Within months, she was running Dog Eat Cake out of her Boston apartment—with her two dogs on hand to taste-test. Sarah now makes treats for local pickup, and she ships her cakes and cookies nationwide. Make a batch of these “petzels” and let your pup choose the toppings! ALL-NATURAL “PETZELS” ACTIVE: 30 min l TOTAL:…

JUICY LUCYS ACTIVE: 25 min l TOTAL: 30 min l MAKES: 4 1½ pounds ground beef1 tablespoon Worcestershire sauceKosher salt and freshly ground pepper6 slices American cheese, each slice cut into 4 squares2 tablespoons vegetable oil4 hamburger buns, toasted if desiredLettuce leaves, sliced tomato, sliced red onion, pickles, ketchup and mustard, for topping 1. Combine the ground beef, Worcestershire sauce, 1½ teaspoons salt and ½ teaspoon pepper in a medium bowl. Mix with your hands until evenly combined. Divide into 8 equal portions, then flatten into thin patties, about 4 inches wide. Put 6 squares of cheese in the center of 4 of the patties, fanned out into a circle, leaving about a ¾-inch border. Top each with another patty, then press and pinch the edges to seal. Shape each…

Barbecue purists, look away: These baby back ribs are made of pound cake! We carved a cake into that distinctive rib shape, then covered the halves with chocolate frosting and a sweet glaze. The finishing touch: candy-coated cookie sticks for bones. The result is sticky, messy and delicious—just like the real thing! BABY BACK RIBS POUND CAKE ACTIVE: 50 min l TOTAL: 1 hr 40 min l SERVES: 14 3 1-ounce packs chocolate cookie sticks (such as Oreo Cookie Sticks ‘N Creme Dip)1 cup white candy melts1 16-ounce frozen pound cake, thawed1 16-ounce container milk chocolate frosting2 tablespoons vodka or vanilla extractBlack gel food coloring½ cup seedless raspberry jam4 teaspoons unsweetened cocoa powderYellow, green and red liquid food coloring Use a small serrated knife to separate the cookie sticks if…

EGGPLANT WITH BARBECUE SAUCE Stir together ¼ cup ketchup, 1 tablespoon each cider vinegar, brown sugar and chopped chipotle in adobo, 1 teaspoon Worcestershire sauce and ½ teaspoon each smoked paprika and garlic powder. Heat 2 tablespoons olive oil in a large skillet. Add 2 chopped small eggplants; season with salt. Cook, tossing, until browned, 4 minutes. Add ⅓ cup water, cover and simmer 3 minutes. Stir in the prepared sauce; top with scallions. LEMON-PARMESAN COUSCOUS Cook 1½ cups pearled couscous in salted boiling water until tender, 4 minutes. Drain and reserve ¾ cup cooking water. Melt 4 tablespoons butter in the saucepan over medium heat. Add the couscous, 2 tablespoons lemon juice, 2 teaspoons lemon zest and ½ cup each grated parmesan and cooking water; season with salt and pepper.…