Innholdsfortegnelse for June/July 2025 i Food Network Magazine

When are the coals ready? Don’t cook your food while the coals are still on fire! You want charcoal to burn down to embers before you start grilling—they should be ashed over but glowing. If you see flames, you risk burning your food or cooking it unevenly. Do I really need to soak wooden skewers? Our test kitchen chefs recommend soaking bamboo skewers in water for at least 30 minutes before you use them. The skewers will probably char in spots no matter what (they’re wood, after all!), but they’re less likely to catch on fire if they’re soaked first. I always eat berries when I’m picking them. Is this safe? We’ve all eaten a berry or two right off the bush, but don’t make a habit of it: The…

AARTI SEQUEIRA’S Indian Street Corn Salad “Don’t be afraid to get that corn nice and charred. Corn has a dark side—and it’s delicious!” JEFF MAURO’S Three-Bean Salad “My mom will not allow me to make any other summertime side dish for as long as I live. And she’s the boss!” MICHAEL SYMON’S Herbaceous Potato Salad “This is a quick potato salad inspired by my pap. He used to make it by the gallon!” KARDEA BROWN’S Marinated Watermelon Salad MOLLY YEH’S Smashed Cucumber Salad with Mint “Smashing the cucumbers gives them a craggly shape so they hold on to the dressing!” GEOFFREY ZAKARIAN’S Summer Orzo Salad “Charring the scallions before adding them to the salad adds so much depth of flavor!” AARTI SEQUEIRA’S INDIAN STREET CORN SALAD ACTIVE: 35 min l…

for a few years when my kids were little, an ice cream truck parked right outside their window every night from June to September. This is, of course, every child’s dream come true. But for a mom of two kids under age 5, not so much. The minute the girls were settled in bed, we’d hear that familiar jingle. Their eyes would open wide and bedtime would be the last thing on anyone’s mind. We lost some sleep over this, but that didn’t change how I feel about ice cream trucks. Just thinking about them makes me smile, and I bet that’s true for many of you. They’re basically nostalgia on wheels: They remind us of childhood summers and fireflies and jumping rope and riding bikes and all that good…

Burger Basics WHAT TO BUY Ground chuck (usually about 20% fat) is best for beef burgers: It has great beefy flavor and enough fat to keep the patties nice and juicy. Skip the premade patties. They are often formed by a machine and the meat can be dense and chewy. You’ll get a better burger if you shape it yourself. Meat with a generic label like “hamburger” can come from any part of the cow and is not necessarily the best quality. HOW TO FORM A PATTY TESTING FOR DONENESS Touch your thumb to the fingers on the same hand, then use the other hand to poke the palm just under the thumb. It will feel different as you swap fingers, just like your burger changes as it cooks. Classic…

SHRIMP BOIL KEBABS ACTIVE: 45 min l TOTAL: 45 min (plus cooling) l SERVES: 4 1 pound baby red-skinned potatoes (16 to 18)1 lemon, halved, half cut into wedges4 garlic cloves, 2 smashed,2 finely grated2 bay leavesKosher salt and freshly ground pepper1¼ pounds shell-on jumbo shrimp (16 to 18)⅓ cup extra-virgin olive oil, plus more for the grill8 ounces kielbasa, cut into½-inch-thick slices (16 to 18)1 ear of corn, husked, ends trimmed, cut into 8 rounds, then into half-moons1 tablespoon Old Bay Seasoning, plus more for sprinkling4 tablespoons unsalted butter, melted 1. Soak 8 wooden skewers (10 to 12 inches long) in water for 30 minutes. Meanwhile, put the potatoes in a medium saucepan and cover with cold water by 1 inch. Add the lemon half, smashed garlic, bay leaves,…

CLASSIC CRAB CAKES ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 6 FOR THE CRAB CAKES 1 pound jumbo lump crabmeat, picked over5 slices white bread, torn1 large egg¼ cup mayonnaise2 teaspoons dijon mustard1 teaspoon Old Bay Seasoning1 teaspoon Worcestershire sauce2 tablespoons chopped fresh chives2 tablespoons chopped fresh parsleyKosher salt4 tablespoons unsalted butter¾ cup vegetable oil FOR THE TARTAR SAUCE ½ cup mayonnaise2 tablespoons chopped fresh parsley2 tablespoons chopped cornichons1 tablespoon fresh lemon juice, plus wedges for serving2 teaspoons dijon mustard2 teaspoons chopped capersBaby arugula or other greens, for serving 1. Make the crab cakes: Set the crab in a strainer set over a bowl and let drain while you make the breadcrumbs. Pulse the bread in a food processor to make fine crumbs. Reserve 1 cup breadcrumbs, then…

1 Where did the term “hamburger” originate? A. The first burgers were made with ground ham, not beef. C. The burger was invented by a British chef named James Hamburger. B. The precursor to the burger was the Hamburg steak, from Hamburg, Germany. D. Burgers were originally called “handburgers” because you ate them with your hands. The name changed over time. 2 The first fast food chain in the US was A. B. C. D. 3 Which Food Network star has a burger chain? A. Kardea Brown B. Bobby Flay C. Antonia Lofaso D. Eddie Jackson 4 What causes burger patties to shrink during cooking? A. Fat melts out of the patties. B. The proteins in the beef contract. C. The water in the patties evaporates. D. All of the…

twenty years ago, Americans cooked pasta dishes by first boiling the pasta and draining it, then dumping a finished sauce on top. We often served a big pile of spaghetti with tomato sauce and maybe a few meatballs. It was perfectly fine, but I’ve come to realize that this is not the best way to make a delicious pasta dish. Instead, Italians make the sauce first. They prepare it in a big sauté pan, then they cook the pasta al dente and transfer it to the sauce using tongs so some of the cooking water comes along too. The pasta cooks in the sauce for a minute or two and absorbs all the flavors, while the starchy water makes the dish nice and rich. Rather than dry pasta with sauce…

Chipwich How do you improve on the beloved Chipwich? Add more cookies! We filled a cookie crust with cookie dough ice cream and then topped the whole thing with tiny cookies. CHIPWICH PIE ACTIVE: 40 min l TOTAL: 6 hr l SERVES: 10 to 12 FOR THE CRUST AND COOKIES Cooking spray1 cup all-purpose flour1 teaspoon cornstarch½ teaspoon kosher salt½ teaspoon baking soda¼ teaspoon baking powder1 stick unsalted butter, at room temperature⅔ cup packed light brown sugar1 large egg, at room temperature½ ½ teaspoon pure vanilla extract cup semisweet mini chocolate chips, plus more for sprinkling FOR THE FILLING AND TOPPING 2 14-ounce containers cookie dough ice cream, softened1 cup cold heavy cream2 tablespoons confectioners’ sugar1 teaspoon pure vanilla extract Pinch of kosher salt 1. Make the crust: Preheat the…

What do you think? ??????????????????? ACTIVE: 35 min l TOTAL: 3 hr l SERVES: 12 FOR THE CAKE 2 sticks unsalted butter, at room temperature, plus more for the pan2¾ cups all-purpose flour, plus more for dusting2 teaspoons baking powder¼ teaspoon baking soda½ teaspoon salt1⅔ cups granulated sugar4 large eggs, at room temperature½ cup sour cream1 tablespoon pure vanilla extract¾ cup buttermilk FOR THE GLAZE 2 cups confectioners’ sugar1 tablespoon fresh lemon juice1 tablespoon water, plus more if needed½ teaspoon pure vanilla extractRed, white and blue nonpareils, for toppingRed, white and blue rock candy sticks, for decorating 1. Make the cake: Preheat the oven to 325˚. Butter a 10- to 12-cup bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk…