Innholdsfortegnelse for April/May 2025 i Food Network Magazine

RECIPES FROM FOOD NETWORK KITCHEN Ricotta Toast with Scallion Pesto Cook 1 bunch chopped scallions in salted boiling water, 1 minute; drain and rinse under cold water. Puree in a food processor with ⅓ cup olive oil, the juice of ½ lemon, 2 tablespoons each chopped parsley, grated parmesan and toasted walnuts, and ¼ teaspoon each red pepper flakes and kosher salt. Spread on 4 slices toasted sourdough bread; top with ricotta. Drizzle with olive oil and top with lemon zest and pepper. Lemon-Raspberry Toast Lightly butter 4 slices toasted white bread. Spread with lemon curd and top with dots of clotted cream; swirl with a knife. Top with raspberries and chopped hazelnuts. Dust with confectioners’ sugar. Tomato-Cheddar Toast Cook 1 tablespoon tomato paste in 4 tablespoons butter in a…

FOR MORE MOUTHWATERING INSPIRATION, VISIT FRESHFROMFLORIDA.COM Grilled Florida Romaine Salad Ingredients • 2 heads Florida romaine lettuce, split lengthwise• 2 ears Florida sweet corn, kernels cut off the cob (about 1 cup)• 1 pint Florida cherry tomatoes, halved• 1 cup plain yogurt (whole or skim)• 3 tablespoons red wine vinegar• 1 teaspoon Dijon mustard• ¼ cup fresh herbs (such as parsley and thyme), chopped fine• ⅓ cup Parmesan cheese, grated• Oil for cooking• Sea salt and fresh ground pepper, to taste Preparation In a small bowl, combine cheese, yogurt, vinegar, mustard, herbs, salt and pepper. Mix and adjust seasoning as needed. Store in refrigerator until ready to use. Preheat grill pan to medium-high. Brush both sides of lettuce halves and season with salt and pepper. Place on hot grill pan…

everyone loves chocolate cupcakes with lots of frosting—and they’re even more special when you pipe the buttercream into a swirl. Getting the swirl to look right takes a little practice, but it’s like riding a bicycle: Once you figure out how to do it, you’ll never forget. When I was learning, I got a big pastry bag and a large star tip and I filled the bag with buttercream. Then I piped the buttercream onto a cutting board over and over again, refilling the bag each time, until I got the pressure and the swirl motion right. You’ll figure it out in less time than you think! Now, instead of serving perfectly nice cupcakes, I can bring out rich, delicious chocolate cupcakes that will wow everyone at my party. And…

ROASTED BEETS WITH HAZELNUTS Whisk together 3 tablespoons balsamic vinegar, 2 tablespoons maple syrup and ½ teaspoon minced rosemary. Toss 1½ pounds beets (peeled and cut into chunks) with 2 tablespoons olive oil; season with salt and pepper. Roast the beets at 425˚, 20 minutes. Toss with 3 tablespoons of the vinegar mixture; roast 10 more minutes. Toss with the remaining vinegar mixture and top with chopped hazelnuts and grated ricotta salata. TOMATO AND PEPPER JACK GRITS Bring 2½ cups water, ½ cup canned tomato sauce and ½ teaspoon kosher salt to a simmer in a saucepan. Stir in ¾ cup quick-cooking grits. Cook, stirring, until thickened, 5 minutes. Remove from the heat, then stir in ½ cup shredded pepper jack, 1 tablespoon butter and 3 tablespoons chopped chives. Season…

ACTIVE: 35 min l TOTAL: 5 hr l SERVES: 8 FOR THE CRUST 5 tablespoons unsalted butter, melted1½ cups graham cracker crumbs1 tablespoon sugarPinch of salt FOR THE FILLING 2 medium Hass avocados1 8-ounce package cream cheese, at room temperature1 14-ounce can sweetened condensed milk2½ tablespoons fresh lime juice1½ tablespoons fresh lemon juicePinch of saltWhipped cream, for topping 1. Make the crust: Preheat the oven to 350˚. Brush an 8-inch round springform pan with some of the melted butter. Mix the remaining butter with the graham cracker crumbs, sugar and salt in a bowl. Press the mixture into the bottom and up the sides of the prepared pan. Bake until golden brown, about 15 minutes. Let cool completely on a rack. 2. Make the filling: Halve and pit the avocados,…

“This is a more vibrant version of the traditional eggs Benedict. I am not a hollandaise person. I am a fresh herbs person!” Molly Yeh’s EGGS BERNADETTE ACTIVE: 30 min l TOTAL: 30 min (plus 12 hr refrigerating) l SERVES: 2 FOR THE BEET SMOKED SALMON 1 15-ounce can sliced beets (not pickled), drained Kosher salt1 teaspoon sugar1 lemon, sliced8 ounces skinless hot-smoked salmon, flaked FOR THE HERB SAUCE ¼ cup fresh basil¼ cup fresh parsley1 tablespoon fresh dill1 tablespoon fresh mint3 scallions, trimmed and halved2 cloves garlic¼ cup extra-virgin olive oil, plus more if neededJuice of ½ lemonFine salt and freshly ground pepper TO ASSEMBLE 4 large eggs2 English muffins, halved, toasted and butteredFlaky salt and freshly ground pepperFresh dill, for garnishLemon wedges, for serving 1. Make the beet smoked…

MATZO BALL SOUP ACTIVE: 40 min l TOTAL: 3 hr 10 min l SERVES: 6 to 8 FOR THE BROTH 2 medium leeks1 3½-pound whole chicken, quartered, neck reserved1 large carrot, cut into large chunks1 stalk celery, cut into large chunks3 sprigs fresh dill3 sprigs fresh parsley3 sprigs thyme2 bay leaves1 teaspoon black peppercornsLow-sodium chicken broth, as needed FOR THE MATZO BALLS ¼ cup rendered chicken fat4 large eggs¼ cup seltzer, chilled Kosher salt1 cup matzo mealVegetable oil, for greasing FOR THE SOUP 1 large carrot, diced1 medium parsnip, diced1 stalk celery, diced2 wide strips lemon peelKosher saltChopped fresh parsley and dill, for garnish 1. Make the broth: Trim the dark green parts from one of the leeks and wash well. Trim the dark green parts from the other leek…

STRAWBERRY SALAD LETTUCE CUPS ACTIVE: 15 min l TOTAL: 15 min l SERVES: 8 2 tablespoons white wine vinegar½ teaspoon dijon mustardKosher salt and freshly ground pepper2 tablespoons extra-virgin olive oil1½ cups sliced strawberries1 cup sliced Belgian endive (1 to 2 heads)1 cup cooked quinoa, cooled⅓ cup chopped candied pecans2 tablespoons chopped fresh tarragon12 leaves Boston or Little Gem lettuce 1. Whisk the vinegar, mustard, ½ teaspoon salt and a few grinds of pepper in a medium bowl. Whisk in the olive oil until smooth. 2. Add the strawberries, endive, quinoa, pecans and tarragon to the vinaigrette and toss to coat. Season with salt and pepper. Divide the salad among the lettuce leaves. CARROT FRITTERS WITH GREEN PEA DIP ACTIVE: 30 min l TOTAL: 30 min l SERVES: 8 FOR…

steven Tran has worked in some of the world’s top pastry kitchens, but he admits that cakes are not his specialty. “I don’t have much experience with them,” says the Toronto-based chef and chocolatier. When Steven learned the final challenge on last season’s Spring Baking Championship was to create a wedding cake, he allowed himself a brief freak-out, and then he got to work. The result: a coconut-vanilla cake with a mango–passion fruit jam that impressed judges Duff Goldman, Kardea Brown and Nancy Fuller enough to earn Steven the $25,000 grand prize. He says he is going to put the cash toward opening his own shop: “That’s the next journey for me!” VANILLA CAKE WITH MANGO–PASSION FRUIT JAM AND COCONUT RUM BUTTERCREAM ACTIVE: 1 hr l TOTAL: 2½ hr (plus…

EARTH DAY EDITION! How bad is it to buy produce out of season? Shopping local and in-season is the most eco-friendly option, though it’s not always realistic. Just keep in mind that out-of-season fruits and veggies are shipped from afar, so they can be more expensive and less delicious. Consider buying more frozen produce in the off season: It’s packaged at peak freshness! Do I need to rinse dishes before I put them in the dishwasher? Save yourself the extra step—and save some water too! Rinsing is actually counterproductive: Dishwasher detergent works better on dirty dishes. Just scrape off any big chunks and make sure your plates and bowls are well separated so that the soap and water can circulate around them. Should I save my frying oil and reuse…

BLUEBERRY-RICOTTA CRUMB CAKE ACTIVE: 35 min l TOTAL: 1½ hr (plus cooling) l SERVES: 8 to 10 FOR THE CRUMB TOPPING ¾ cup all-purpose flour⅔ cup packed light brown sugar½ teaspoon ground cardamom½ teaspoon salt5 tablespoons cold unsalted butter, cut into pieces FOR THE CAKE 10 tablespoons unsalted butter, at room temperature, plus more for the pan2 cups all-purpose flour1 teaspoon baking powder1 teaspoon ground cardamom½ teaspoon baking soda½ teaspoon salt¾ cup granulated sugar¼ cup maple sugar (or use brown sugar)2 teaspoons finely grated lemon zest2 large eggs2 teaspoons pure vanilla extract1 teaspoon maple extract1 cup whole-milk ricotta cheese, pulsed in a food processor until smooth1½ cups blueberriesConfectioners’ sugar, for dusting 1. Make the crumb topping: Stir together the flour, brown sugar, cardamom and salt in a bowl. Add the…

Let’s hear it for… BABY BELL PEPPERS If you’re serving bell peppers raw, go for the little ones: You can get a variety of colors in one bag, plus baby bell peppers are a bit sweeter than full-size ones and tend to have fewer seeds. They’re also great for grilling (see page 79) or stuffing: Just halve and fill with herbed cream cheese for a two-ingredient appetizer! Supermarket Smarts If you’re buying dried Spanish chorizo for the dish on page 78, make sure you get the right kind! Dried chorizo is a cured hard salami that can be sliced and eaten as is. Mexican chorizo is typically a fresh sausage that’s sold raw. Fully cooked versions are also available and are usually found with the hot dogs and chicken sausages.…