Food Network Magazine - April 2014 USA

of wildfl owers dancing in the wind. And sunrises that paint

the sky like a canvas. This is a world where wonderful

Bald eagles soaring between rugged peaks. Meadows

things happen. We just have to be there when they do.

Get the guide at

april 2014 l FOOD NETWORK MAGAZINE

3

Food Network Magazine

APRIL 2014

Contents

Make lemon

meringue cupcakes,

tarts and more!

See page 169.

CO VER, additiOnal F OOd PHO tO S: CHRiS tOPHER tES tani. tHiS P a GE, PHO

tO: KanG KiM; F

OOd S

tYlinG: KaREn EV

anS.

4

FOOD NETWORK MAGAZINE l april 2014

Contents

In the Know

27 All Ears

•

We’re pretty particular about how we eat chocolate bunnies.

29 Food News

•

Get the scoop on food trends and cool new products.

34 Buckets of Fun

•

Update your Easter basket this year—we have a dozen ideas.

38 Know It All: Juice Mania

•

Learn more about America’s juice obsession.

40 Which Is Healthier?

•

See how your salad bar options stack up.

43 50 Grocery-Store Products Chefs Love Check out the brands they can’t live without.

53 Workout: Impossible

•

Robert Irvine gets serious at the gym.

60 Star Kitchen

•

Rocco DiSpirito shows off his Long Island kitchen.

8 Recipe Index 10 To Your Health 18 Editor’s Letter 20 Calendar 22 Reader Letters 24 You Asked 186 Good Question

Cover photograph by Steve Giralt Food styling: Anne Disrude; prop styling: Marina Malchin.

BONUS RecipeS

pg. 76

60

147

74

Fun Cooking

65 Nest Eggs

•

Make colorful mini bread wreaths for Easter brunch.

66 Which Side Are You On?

•

Take your pick: pancakes or waffles?

70 Mix & Match Coffee Cake

•

Choose your favorite fillings and toppings.

73 Macaroons!

•

Whip up a new version of the classic coconut cookie.

76 50 Deviled Eggs

•

Make an old-fashioned appetizer in dozens of new ways.

79 Piece of Cake!

•

This cake looks like a giant deviled egg!

C o n n ec t w it h u s. S u g g e st ed r e ta il p ri c e $ 39. 50 O ri g in s N a tu ra l R e so u rc e s I n c . © 20 14

Sleep your way to baby-smooth skin.

High-Potency Night-A-Mins

™

Mineral-enriched renewal cream

Relaxing aromas of

100% natural Neroli, Valerian and Vanilla ready you for restful sleep. While you

dream the night away, time-released exfoliating extracts plus Vitamins C, E & H, minerals and rich

moisture help delete dullness and restore smoothness.

94% agreed – used nightly, skin was more

vibrant, more radiant and youthfully refreshed in the morning.

Available at Origins Retail Stores, origins.com, select Macy’s, Dillard’s, Bon-Ton, Belk and Sephora.

6

FOOD NETWORK MAGAZINE l april 2014

Contents

Try the stars’ Bloody

Marys on page 162.

Party Time

155 Put a Ring in It

•

Make miniature retro-style ice rings for a brunch mimosa.

156 Good as New!

•

We put a modern spin on five vintage-cookbook recipes.

162 All-Star Bloody Marys

•

Get four amazing recipes from Food Network chefs.

169 Living for Lemon Meringue!

•

Try a totally fresh take on the classic pie.

On the Road

179 April Showers

•

See why it’s raining marshmallows in Michigan.

181 Search Parties

•

Check out some extreme egg hunts across the country.

184 On the Map

•

Take a coffee-lover’s tour of Seattle.

Contest

188 Name This Dish!

•

Enter this month’s recipe-naming contest.

Weeknight Cooking

83 Weeknight Dinners

•

These family meals will be done in no time.

97 Easy Sides

•

Round out supper with a simple side or two.

98 Hot Tips

•

Pick up cooking advice straight from Food Network Kitchen.

103 Chop This!

•

Try some easy dinners from the new Chopped cookbook.

117 Nice & Slow

•

Break out your slow cooker: We created 20 new meals.

Weekend Cooking

132 A Classic Easter

•

Serve a perfect glazed ham for your holiday brunch.

138 Try This at Home

•

Iron Chef Marc Forgione shows us how to cure salmon.

145 Pasta by Hand

•

Make three homemade pastas—without a machine!

171

134

34

121

dyson.com/DC59

Sucks up as much dust as a

conventional vacuum.*

Without the hassle of a cord.

Dyson digital motor V6.

A more powerful motor spins

up to 110,000 rpm to generate

constant suction.

2 Tier Radial™ cyclones.

15 cyclones, arranged across two tiers,

work in parallel to increase airflow

and capture fine dust.

The latest motorized cleaner head.

Carbon fiber filaments and nylon

bristle strips work together to remove

fine dust from hard floors and

ground-in dirt from carpets.

* To prove this our engineers test for pick up performance across carpets (ASTM F608), hard floors (ASTM F2607) and hard floors with crevices (IEC 60312-1 5.2). To mimic actual use, they load machines with dust before testing (IEC 60312-1 5.9).

8

FOOD NETWORK MAGAZINE l APRIL 2014

MEAT AND POULTRY

APPETIZERS

SANDWICHES AND TACOS

BREAKFAST AND BRUNCH

SOUPS AND STEWS

Cover Recipe

Meatball-Sausage Subs Buttermilk Pancakes

Chilled Beet Soup Shooters

Chicken Banh Mi with Apple-Kale Slaw

Almond Fried Chicken with

Roasted Kale and Apples Foil-Packet Chicken Puttanesca

Latin Pork Chops with Potatoes and Peppers Beef Tacos with

Salsa Verde

Glazed Ham with Grape-Rhubarb Compote

Moroccan Chicken and Squash

Ham Steaks with Asparagus-Rice Salad

Smothered Pork Chops and Grits

Coriander Pork Roast

Ham with Barbecue Beans

Sweet-and-Spicy Short Ribs

Cumin Pork with Beans

Hoisin Baby Back Ribs

Turkey Pot Roast

Turkey Sausage Tacos “Name This Dish!”

Open-Face Sandwiches Grapefruit-Arugula Salad Pimiento Meatballs

with Olive Tapenade Pineapple-Orange Crostini Mini Easter Breads

Gravlax Mix & Match Coffee Cake Sour Cream Waffles

66 159 111 104 84 121 119 Ginger Chicken with Watercress 122 Mediterranean Chicken Salad 90 Steak Roulade with Provolone 118 133 122

Chicken Tikka Masala 123 94 90 121 120 118 87 120 123 188 119 94 158 160 159 65 139 71 67

Recipe Index

Chicken Nacho Soup Chicken-Rice Soup Pork-Brisket Chili Spicy Chicken and Almond Stew

123 84 121 106

Eggs

50

Deviled

PhotograPhs by JUSTIN WALKER

French Dip Sandwiches 119

50

Bonus

Recipes

Page 76

april 2014 l FOOD NETWORK MAGAZINE

9

Contents

Desserts

sIDes

DrINKs

PAstA AND PIZZA

Potatoes with Kale Pesto

97

Beer Bloody Marys Bloody Marys with

tomato Vodka Bloody Marys with

steak seasoning White Bloody Marys

Basic Coconut

Macaroons Chocolate-Pistachio Macaroons Butter-Braised Carrots

and Leeks

Cocoa-Cinnamon Macaroons Lemon-Parmesan

roasted Potatoes Mixed Greens with Walnut Vinaigrette Quinoa-tomato salad sesame snap Peas

74 Lemon Meringue Baked Alaska 171 165 74 134 Lemon Meringue Napoleon 173 163 74 135

Lemon Meringue tartlets 174

164

Deviled egg Cake 79

97

raspberry thumbprint Macaroons

75

Macaroon Ice Cream sandwiches

75 97

rum raisin Macaroons 75 166 Lemon Meringue Cupcakes 176 97

FIsH AND seAFOOD

VeGetArIAN DINNers

Jambalaya Oven-Fried Fish

with Potato salad salmon Chowder with Dill

124 88 124

Curried Chickpeas

and spinach spinach and Mushroom Lasagna tex-Mex Casserole

125 125 125

Cavatelli with Asparagus sausage and

Broccolini Pizza tortelloni in Mushroom-Parmesan Broth

147 87 149

Creamy Chicken Pasta Gnocchi with Bacon

and escarole Orecchiette with Ham and Leeks

157 88 151

Contents

GOOD TO KNOW

A new study found that families who

frequently eat together in the kitchen or dining room have

significantly lower BMIs than those who eat elsewhere.

Try one of our 20 slow-cooker dinners ( page 117 ): You’ll

spend less time at the stove and more time at the table.

dinners

Under

500

Calories

Take your pick of these new light meals from our test kitchen:

Toss them into the slow cooker with chicken ( page 122 ). Stuff them into

a steak roulade ( page 118 ).

Add them to coconut macaroons for dessert

( page 75 ).

AT Their PeAK

Peas are packed with protein,

iron and vitamin C. Work some into your diet with these recipes:

•

Add peas to creamy pasta ( page 151 ).

•

Serve a side of sesame snap peas ( page 97 ).

•

Stir peas into chicken tikka masala ( page 123 ).

•

Make chicken and rice soup with peas ( page 84 ).

Stock Up o Raiis!

Raisins are loaded with potassium, fiber and iron—and they

can help lower blood pressure. Try some in a new dish:

Gnocchi with

Bacon and

escarole

page 88

CAlOries: 481

Cumin Pork

with Beans

page 87

CAlOries: 380

oven-Fried

Fish with

Potato salad

page 88

CAlOries: 431

Mediterranean

Chicken salad

page 90

CAlOries: 452

smothered

Pork Chops

and Grits

page 90

CAlOries: 483

To Your Health

Here’s what’s extra good for you in this month’s issue:

10

FOOD NETWORK MAGAZINE l april 2014

Peas: getty ima

ges.

Contents

12

FOOD NETWORK MAGAZINE l APRIL 2014

Ted Allen

America’s Best Cook; Chopped

pg. 50

Sunny Anderson

The Kitchen; Cooking for Real; Home Made in America with

Sunny Anderson

pgs. 24, 44

Alton Brown

Cutthroat Kitchen; Good Eats with Alton Brown;

Iron Chef America

pgs. 44, 163

Melissa d’Arabian

Ten Dollar Dinners; Drop 5 lbs with Good Housekeeping

(on Cooking Channel) pg. 46 Ina Garten Barefoot Contessa: Back to Basics pg. 48 Amanda Freitag

Chopped; Unique Eats

(on Cooking Channel) pg. 46

Nadia G

Nadia G’s Bitchin’ Kitchen

(on Cooking Channel) pg. 46

Jose Garces

Iron Chef America

pg. 48

Willie Degel

Restaurant Stakeout

pg. 45

Marc Forgione

Iron Chef America

pg. 139

Ree Drummond

The Pioneer Woman

pgs. 44, 164

Tyler Florence

America’s Best Cook; Food Court Wars; The Great Food Truck Race

pg. 166

Kelsey Nixon

Kelsey’s Essentials; The Perfect 3

(both on Cooking Channel) pgs. 24, 50

Michael Symon

America’s Best Cook; Iron Chef America; Symon’s Suppers

and Cook Like an Iron Chef (both on Cooking Channel)

pg. 24

Marcela Valladolid

The Kitchen; Mexican Made Easy

pg. 165

Alex Guarnaschelli

America’s Best Cook; Iron Chef America;

Chopped; Alex’s Day Off

pgs. 24, 45

Robert Irvine

Restaurant: Impossible; Dinner: Impossible

(on Cooking Channel) pgs. 24, 53

Star Search

Find your favorite Food Network celebs in this issue:

Help end hunger!

Join Food Network stars in the fight to end childhood hunger: Attend one of Share Our Strength’s Taste of the Nation events, taking place in more than 30 cities beginning this month. Sample food and drink from tons of local restaurants, and mingle with celebs—you can meet Chopped judge Marc Murphy at the NYC event on April 28. All proceeds benefit Share Our Strength’s No Kid Hungry campaign. Get more information and buy tickets at ce.strength.org.

14

FOOD NETWORK MAGAZINE l April 2014

Editor in Chief

Maile Carpenter

Creative Director Deirdre Koribanick Executive Editor Joanna Saltz Managing Editor Maria Baugh

Editorial

Food Director Liz Sgroi Food Editor Erica Clark Features Editor Yaran Noti Senior Editors Lisa Cericola, Lisa Freedman

Senior Associate Food Editor Ariana R. Phillips

Assistant Editors Hannah Kay Hunt, Sarah Weinberg

Online Coordinator Lauren Miyashiro Interns Kyli Singh, Sandra Song, Miyori Takano

Art

Art Director Ian Doherty Deputy Art Director Marc Davila Associate Art Director Dorothy Cury Digital Imaging Specialist Tony Ecanosti Art Assistant Jordan Bonney

Intern Katelyn Baker

Photography

Photo Director Alice Albert

Deputy Photo Editor Kathleen E. Bednarek Associate Photo Editor Anna McKerrow Assistant Photo Editor Casey Oto Intern Olivia Weiner

Copy

Copy Chief Paula Sevenbergen Research Editor Linda Fiorella Copy Editor David Cobb Craig Associate Managing Editor Heather DiBeneditto

Food Network Kitchen

Senior Vice President, Culinary Katherine Alford

Executive Culinary Producer Jill Novatt Test Kitchen Manager Claudia Sidoti Recipe Developers Andrea Albin, Bob Hoebee, Stephen Jackson, Amy Stevenson

Recipe Developer/Nutritionist Leah Trent Hope

Recipe Tester Vivian Chan

Director, Culinary Product Development Mory Thomas

Culinary Writer Rupa Bhattacharya Intern VJ Turtulli

Editorial Director

Ellen Levine

Food Network

President Brooke Bailey Johnson General Manager, Scripps Enterprises Sergei Kuharsky Editorial Offices

300 West 57th Street, 35th Floor New York, NY 10019

foodnetwork.com/magazine

Hearst Magazines Division

President David Carey President, Marketing & Publishing Director Michael Clinton

Executive Vice President & General Manager John P. Loughlin Publishing Consultants Gilbert C. Maurer, Mark F. Miller PRINTED IN THE U.S.A.

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Or call toll-free: 866-587-4653

Find Seattle’s

top coffee spots

on page 184.

getty ima

ges.

16

FOOD NETWORK MAGAZINE l April 2014

Vice President, Publisher

and Chief Revenue Off icer

Vicki L. Wellington

Associate Publisher, Integrated Marketing Peggy Mansfield General Manager Salvatore Del Giudice

Vice President, Group Consumer Marketing Director Rick Day

Advertising

NEW YORK

Executive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463 Advertising Services Manager Celeste Chun, 212-484-1442 Assistant to Publisher and Associate Publisher Jacquie Romano Sales Assistants

Ashley Wells-Wood, Danielle Manzi MIDWESt

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DEtROIt

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Creative Ser vices

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Public Relations

Executive Director of Public Relations Nathan Christopher

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Published by hearst Communications, Inc., a unit of Hearst Corporation

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Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network,” the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

Associate Publisher Wendy Nanus

WHETHER YOU’RE A MOM,

A CEO, A CHEF

OR A KID YOURSELF,

YOU CAN HELP END

CHILDHOOD HUNGER

IN THE U.S.

NO CHILD SHOULD GROW

UP HUNGRY IN AMERICA

But one in fi ve children struggles with hunger. Share Our Strength’s No Kid Hungry campaign is ending child hunger in this nation by con-necting kids in need with nutritious food and teaching families how to cook healthy, af ordable meals. You can help surround kids with the healthy food they need where they live, learn and play.

Pledge to make No Kid Hungry a reality at NoKidHungry.org.

Editor’s Letter

18

FOOD NETWORK MAGAZINE l April 2014

My favorite

grocery-store find

isn’t always easy

to find! See which

brands chefs love

on page 43.

It’s an age-old practice in the TV world to

put fake labels on groceries that are used during cooking shows: cans of tomatoes, butter, condiments, you name it. This way, specific products don’t get special treatment—or an implied endorsement— on the air. We take the same approach in the magazine, for the most part: Our ingredient lists are generic, and we name a brand only when it clears up confusion ( Wondra, for example, is more familiar to most people than “instant f lour” ).

All of this said, I know that you know that chefs have their favorite brands— their go-to olive oil, their beloved mayonnaise—and I’m guessing you want to know what those products are. I certainly do. I mean, there are a billion kinds of yogurt on the shelf; can someone just tell me which one to buy? This month, for the first time ever, we asked 50 chefs to come right out and name their favorite products. Not for cash. Not for a free lifetime supply. Not for any payment whatsoever. They named them simply because they love them.

I learned a lot reading their picks, starting with the fact that chefs aren’t food snobs at all. They sneak jarred pasta sauce into lasagna. They make cornbread from a box. They like Kraft Singles and Velveeta. ( I should have guessed this last one—I’m married to a chef who would choose a bowl of melted Velveeta over pretty much anything.)

I have a long list of go-to brands. Some of them ended up in the story, but my favorite thing on the shelf did not: Nabisco’s Famous Chocolate Wafers. They don’t seem to be a priority for Nabisco. I’ve never seen an ad for them, and half the time I can’t find them because they’ve been relegated to some remote part of the cookie aisle. Once, after looking unsuccessfully for them in three stores, I thought they were being discontinued, and in a panic I ordered three cases from Amazon to store in the freezer. They are, seriously, the best cookie ever—deep, dark chocolate disks, great all by themselves and even better with ice cream in between. Which ice cream? So many favorites, so little space…

Maile Carpenter Editor in Chief

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Calendar

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FRI WED

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20

FOOD NETWORK MAGAZINE l april 2014 Try a new macaroon for Passover: Check out page 73 for the classic recipe, plus five fun variations.

April

TV dinners were introduced 60 years ago today. Find a homemade version at foodnetwork .com/tvdinner.

Dye Easter eggs in a new way: Gently crack hard-boiled eggs, then soak in water with a few drops of gel food coloring; peel.

Bring a superfood snack mix to work for World Health Day: sunflower seeds, dried cherries, raw almonds and dark chocolate chips.

Happy Birthday, Sunny Anderson! Try her Asian lettuce wraps for dinner tonight: Go to foodnetwork .com/lettucewraps for the recipe.

Host a Friday happy hour and serve fancy sliders: goat cheese, sliced cooked beets and fresh tarragon on mini brioche buns.

It’s peak pineapple season—start the week with a tropical smoothie: Blend 2 cups chopped pineapple with 1 cup coconut water and some ice.

Play an April Fool’s Day prank at

breakfast: Spoon Greek yogurt

onto toast and top with a canned apricot half. It looks like a fried egg!

It’s Earth Day! Try your favorite salmon recipe with arctic char instead: It’s similar in flavor and texture—and it’s an environmentally friendly choice.

The first sundae was made today in 1892, according to some historians. Celebrate with vanilla ice cream, dulce de leche and caramel corn.

Do some small-scale planting for National Arbor Day: Pot your favorite herbs in an old colander.

It’s baseball season: Bring on the peanuts! Toss shell-on peanuts with peanut oil and sea salt; roast at 350˚, 30 minutes. Let cool.

It’s Good Friday. Make your own

hot cross buns: They’re traditionally served on this day. Go to foodnetwork.com/ hotcrossbuns. to as

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FOOD NETWORK MAGAZINE l APRIL 2014

Reader Letters

We Hear You...

A few

thoughts from our readers

this month.

Keep the letters coming!

I had never made an apple pie, but when I saw the Cinnamon Bun Apple Pie in the January/February 2014 issue [ “Two for One” ], I just had to try it. It was so easy, and everyone raved about it. It’s a keeper.

Karen Jose Brookfield, WI

I always enjoy your recipe

inserts: I am happy to

try “50 Stuffed Potatoes”

[October 2011], “50 Tea

Sandwiches” [ May 2011]

and “50 Brownies” [ March

2012]. But I am not going to

do anything to my popcorn

[“50 Flavored Popcorns,”

January/February 2014].

Call me a purist, but

popcorn is best with a

little butter and salt—and

nothing else.

Pen Suritz Arlington, VA

We just had a snowstorm that resulted in a whole week

of no school. After a few days of going stir-crazy in the

house, my 12-year-old daughter spotted your “Faked

Potato” cake [January/February 2014]. Fortunately, we

had all the ingredients at home. We used a yellow cake

mix and a dollop of icing as “sour cream” on top. What

a fun and tasty project for a snow day!

Kate Morris Indianapolis

I just opened the January/February 2014 issue and found the Wild Game Chili [ “Championship Bowl” ]! My family likes to hunt, and I’m always looking for recipes with wild meats. I’d love to see more with wild game.

Brenda Bunk Monroe Center, IL

I’d like to make the Pools Brew Red Chili [ “Championship Bowl” ], but for those of us who are mere mortals, it would have been nice if you had noted where I could purchase some of the specialty ingredients. Even having lived in the Southwest, I’ve never heard of Texas-style chili powder or New Mexico light chili powder.

Donna Hutchinson Crossville, TN

Editor’s Note: Thanks for your letter. You’re right—we should have included a source for these specialty ingredients. We tracked down these two chili powders on kalustyans.com and penderys.com.

Your Meatball-Tortellini Soup from the January/February 2014 issue is so flavorful and tasty [ Weeknight Cooking]. I will be making it often. It’s a great soup for a cold day.

Jo Ann Widger Mifflinville, PA

My daughter and I became vegetarians last fall, so I decided to do a “meatless makeover” with your Meatball-Tortellini Soup. I used veggie protein balls and swapped chicken broth for vegetable broth. For an extra veggie punch, I added pumpkin tortellini, kale and onion. My meat-eating husband even asked for seconds. I feel like I’m finally getting the hang of this vegetarian-cooking thing. Thanks for the inspiration!

Megan Cartwright

Jenkintown, PA BAKED PO

TA

TO C

AKE: ANDREW PUR

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Letters

24

FOOD NETWORK MAGAZINE l APRIL 2014

You Asked...

Food Network stars

answer your burning questions.

Have a

question for

a

Food Network

star?

Write to us at foodnetwork.com/ magazine.

The content of all submissions (including letters, recipes and photographs) should be original and becomes property of

Food Network Magazine, which

reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to

Food Network Magazine.

Robert,

when

should you use

fresh herbs and

spices, and when

should you use

dried?

Lauren Vitale New York City Every chance you get to use fresh herbs, use them. To me, dried herbs are only a backup when there are no fresh ones available. I try to avoid dried herbs because I think they have no flavor and don’t really add anything to a dish.

ÑRobert Irvine

Alex,

whenever I

make a fruit pie,

I always end up

with a soup-like

filling despite

following the

recipe exactly.

What can I do

to ensure a firm

consistency?

Polly Kaplan New York City

I have made many pies like that myself. The best remedy is to stir together some cornstarch and water into a smooth paste, then toss it thoroughly with the fruit for the filling. This will provide what I call “pie glue” to hold the filling together. Patience helps, too: Allow the pie to cool fully before cutting it.

ÑAlex Guarnaschelli

Kelsey,

I love

to make fresh

bread, but it

doesn’t keep well.

What can I do to

help prolong the

shelf life?

Valerie Howell Canton, OH

Freeze your bread. Here’s a good tip: Portion it before putting it in the freezer so you can take out individual servings one at a time. Also, make sure the bread is wrapped well to avoid freezer burn.

ÑKelsey Nixon

Michael,

I love

avocados, but

I’m not sure how

to buy and store

them. Any tips?

Carolyn Roux Sterling, MA

I like to buy avocados that are under-ripe and then put them in a brown bag so I can control the ripening process. After I cut up an avocado, I save the pit and put it in with the pieces to help keep the avocado from turning brown.

ÑMichael Symon

Sunny,

what is

the best way to

peel hard-boiled

eggs? After I boil

a dozen, I can

successfully peel

about eight, but

the rest end up

a mess.

Shiane Myrih via Facebook The trick is getting and keeping the eggs cold right after you boil them: A low temperature helps the membrane stay attached to the shell and not the egg white, so peeling will be much easier. Place the eggs in a salted ice bath, replenishing the ice as necessary while you peel. Keeping the ice bath icy is the secret!

ÑSunny Anderson

Michael

ripens his

avocados

in a brown

paper bag.

av oc

ado: PhiliP Friedman/S

tudio d

.

Join the conversation #CookWithKohls

the tips. the tricks. the tools.

Kohls.com/FoodNetwork

Your Sunday Best

When you invite Food Network and Kohl’s to your gathering this spring, you’ll find a basketful of Easter inspiration and the tools to pull off a fabulous spread that will have everyone hopping to the table. So stress a little less and take time to smell the roses this season.

DownloaD the blippar app

and scan this ad to shop now!

©

QOC

2014 Found in the hot cereal aisle.

WARM OATMEAL, MEET CRUNCHY GRANOLA. IT’S THE MORNING OOMPH A GO-GETTER LIKE YOU WANTS TO HELP KEEP YOU GOING AND GETTING. AND WHEN YOU ADD MILK, IT TAKES THE HEARTY GOODNESS OF OATMEAL AND THE TASTY CRUNCH OF BAKED GRANOLA MULTIGRAIN CLUSTERS TO THE NEXT LEVEL. WITH GOOD ENERGY, IT’S HOW WE’RE FIGHTING THE HUMAN ENERGY CRISIS ONE BOWL AT A TIME. #QUAKERUP

89

%

6

%

5

%

Get a

chocolate bunny

breakdown.

Then, see 50 chefs’ top ingredients

and hit the gym with Robert Irvine.

All Ears

Apparently there’s a right way and a wrong way to devour a chocolate Easter bunny: 89 percent of people eat the ears first, according to a recent survey by the National Confectioners Association. The other 11 percent go rogue: 6 percent eat the feet and 5 percent lop off the tail.

PhotograPh by Kang Kim

aPril 2014 l FOOD NETWORK MAGAZINE

27

In the Know

geico.com | 1-800-442-9253 | local offi ce

See how much you could save on insurance for

your truck, motorcycle, RV, boat and more.

Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Boat and PWC coverages are written through non-affi liated insurance companies and are secured through the GEICO Insurance Agency, Inc. Motorcycle coverage is underwritten by GEICO Indemnity Company. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. © 2014 GEICO

Saving People Money

On

More Than Just

Car Insurance.

®

APRIL 2014 l FOOD NETWORK MAGAZINE

29

Food

news

In the Know

B

e

e

r

B

e

l

l

i

e

s

After endless customer requests, Jelly Belly has finally created

beer-flavored jelly beans. Food scientists worked for about three

years to figure out how to get hefeweizen flavor without any booze.

From $8 per pound; jellybelly.com

green giants

Even during a good season, the San Francisco Giants don’t hit too many balls behind the center field wall at AT&T Park—which is a good thing now that the space is full of fruit and veggies. The Giants are growing strawberries, kumquats, bok choy, avocados and more in their new 3,000-square-foot garden, and the produce ends up in the garden’s concession stands. Fans can even harvest their own garnishes: There’s a table of fresh herbs for picking.

The most-Googled

calorie search in the

U.S. last year was

for eggs. We’ll save

you the trouble:

A large egg has

78 calories.

cl ock wise fr om left : ben gold stein/s

tudio d; getty ima

ges; shutters

tock.

In the Know

30

FOOD NETWORK MAGAZINE l april 2014

Snacking during commercials

might make you less likely to

buy what you see:

In a recent study, people who ate popcorn while watching ads were not as prone to purchasing the products compared with those without the snack. Why? When we hear a company’s name, we subconsciously pronounce it—but with a mouth full of food, we’re less apt to do that.

SOURCE: Journal of Consumer PsyChology

Cream of

the Crops

Will vegetable flavors be the next big yogurt fad? Chefs at the acclaimed Blue hill at stone Barns in pocantico hills, NY, have been serving beet, parsnip and tomato yogurt in dishes for years, and now chef Dan Barber has decided to package it. six flavors made with vegetable purees are hitting east Coast stores this spring, and they’ll roll out in the rest of the country later this year. $3 for 6 ounces; wholefoods.com for stores

SurpriSe

and demand

If some chocolate fanatics have their way, americans will one day be allowed to buy a Kinder surprise egg for easter: the chocolate eggs, made by the confectionery company ferrero, are popular worldwide but were recalled by the U.s. Consumer product safety Commission in 1997 because each one has a tiny toy—with tiny parts—inside. those caught trying to smuggle the eggs into the country can be fined $2,500. (Customs agents seized 60,000 of them in a single year!) Now there’s an online petition to bring Kinder eggs to the states (petitiononline.com/freeegg/petition .html). In the meantime, a New Jersey candy company has launched Choco treasure eggs

($1; target.com for stores), which contain

slightly larger (and legal) toys.

a new cookbook is even bigger than the

food-science-themed behemoth Modernist

Cuisine, released in 2011. ElBulli 2005–2011 ($625, phaidon), by world-renowned chef

ferran adrià, is a whopping 2,720 pages—282 pages longer than Modernist Cuisine.

adrià’s set chronicles the last seven seasons at elBulli and includes more than 750 recipes.

Cheese master

the $1.50 pimiento cheese sandwiches at the masters Golf

tournament are almost as famous as the game itself, but they

just haven’t been the same lately: the augusta National Golf

Club took its catering in-house a few years ago and never got

the recipe from the spread maker, ted Godfrey. the good news

for fans: Godfrey now ships it nationwide. order soon and you

can get some in time for the masters, starting april 10.

$7 for 8 ounces, plus $8 shipping; wifesaverrestaurants.com

Heavy reading

Sand

wiCh: ChaRlES maS

tERS. kindER E

ggS: iS

tOCkphO

tO

. pOpC

ORn: gEtty ima

gES. y OgUR t and bOOk S: bEn gOld StEin/S tUdiO d .

when you eat better you do

everything better? No one should

have to choose between food that’s good

and food that’s good for you. Try al fresco’s

delicious and 100% all-natural chicken

sausages and you can have the best of both

worlds. When you eat al fresco—with 70%

less fat than pork and beef products—you

choose health without sacrificing flavor.

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EVER NOTICE…

spring training better.

Fill up on this low-fat recipe

that’s great for breakfast, lunch

or dinner! Pair with a light salad

for a complete meal.

playdate better.

Quiet the kiddos with this simple

recipe everyone will love. Pair

with rice and steamed broccoli

to create a balanced meal that

parents and kids will devour.

book club better.

Transport your readers to

an exotic country with a good

plot and this inspired recipe.

Make an easy banh mi sandwich

with the fillings and a sliced

baguette if you prefer.

earth day better.

Celebrate the environment

by eating green. Walk to your

local farmers market for the

salad ingredients and get

some exercise in, too.

Sweet Apple Chicken Sausage Spinach Salad with Pecans & Goat Cheese Vietnamese-Style Spicy

Chicken Sausage Spring Roll Grilled Pineapple Appetizer

with Teriyaki Meatballs Baked Egg Cups with

Country Style Chicken Sausage

To find these recipes and a $1 coupon, visit

alfrescoallnatural.com

Sweet Italian

Chicken Sausage Risotto

SPRINGTIME BETTER

healthy starts and easy entertaining

farmers market better.

INGREDIENTS

1 pkg al fresco Roasted Garlic Chicken Sausage

2 tsp extra virgin olive oil 6 oz sliced yellow bell pepper 1 cup sliced Vidalia onion 1 cup sliced zucchini 8 oz sliced white mushrooms 1 tsp Italian seasoning 2 tbsp balsamic vinegar 1/4 tsp black pepper 4 servings precooked polenta, cut into 1/2” rounds

INSTRUCTIONS

Heat oil in a large nonstick skillet over medium heat. Add bell pepper and onion, stir fry for 3-4 min. Add sausage, stir fry for 2 min. Add zucchini, mushrooms, Italian seasoning and 1/4 tsp black pepper. Stir fry only until crisp. Remove from heat, add vinegar and toss to coat all ingredients. Meanwhile, microwave polenta rounds in covered container for 1-2 minutes. Portion 2-3 polenta rounds on each plate and top with sautéed sausage and vegetables.

Servings: 4 Ready in 15 minutes

Let’s Make...

70% Less Fat

THAN PORK SAUSAGE

For more recipes

and a $1 coupon, visit

alfrescoallnatural.com

GARLIC CHICKEN SAUSAGE VEGGIE SAUTE

´

Buckets

of

Fill up a new

kind of basket for

Easter this year.

U

_N

F

PhotograPhs by Ralph SMith

styling: ka

te jord

an.

34

FOOD NETWORK MAGAZINE l aPril 2014

april 2014 l FOOD NETWORK MAGAZINE

35

In the Know

Coated Wire Egg Basket From $18; eggcartons.com

Small Wire Basket $11, Spectrum; casa.com

Wire Egg Basket $14; ironaccents.com White Metal Fruit Basket $25; christmascentral.com

Fabric

Essential Woven Sisal Basket $35; connectedgoods.com

Beehive Softbowl $39; mioculture.com Chevron Storage Basket

$22; littlehenstudio.com Small Gold Dots Bucket $12; maikagoods.com

Poplar Crate

From $25; kaufmann-mercantile.com Galvanized Steel Pail $14, Behrens; amazon.com

Terra-Cotta Pot From $1; homedepot.com

Apple Basket

From $6; michaels.com for stores

Repurposed

Wire

GIVE

the Gift of Hope

SETTING

Pretty

MEMORABLE

and Delicious

CRAFTS

thoughtful Baskets

Surprise your family and friends with an Easter parade of ideas! Nest your delicious Lindt mini eggs,

mini fi gures and toys around the star of your basket, Lindt GOLD BUNNY. Beautify your Easter table by

playfully arranging LINDOR truffl e eggs in festive place settings. Help bring hope to the millions of families impacted

by autism with each purchase of a Lindt GOLD BUNNY.

FOR MORE

Easter inspiration and to learn how you can make a

difference, visit the Lindt

EASTER TRADITIONS

Pinterest Board!

Pinterest.com/LindtChocolate

Your Easter Celebration

The Master Chocolatiers at Lindt have perfected the art of creating the fi nest chocolate,

which requires great skill and passion. For more than 165 years they have been developing

innovative chocolate recipes with meticulous craftsmanship, resulting in superior

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LINDT GOLD BUNNY

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C HOC OL ATE

B EYOND COMPARE

In the Know

38

FOOD NETWORK MAGAZINE l APRIL 2014

“The body is great at naturally ‘detoxing’ itself—that’s why we have a liver and kidneys—so there’s no need to juice to detox. But juicing is fine for taste, convenience and nutrients.” “The best way to get nutrients is to eat whole fruits and

vegetables. Most juice machines leave the skin and pulp behind, which contain lots of nutrients and fiber. Also, fruit juice is high in calories. An orange is about 60 calories, but a cup of orange juice is about 120 calories.”

Is juIcIng really healthy?

Two nutrition experts weigh in.

—Lisa Sasson, Clinical Associate Professor of Nutrition and Food Studies, New York University

—Kristi L. King, Senior Dietitian, Texas Children’s Hospital

Know It All:

nothIng But juIce

These three-day juice cleanses, designed to flush your system,

are hugely popular—and incredibly expensive:

Juice Mania

We’re not sure

which is more shocking: that people are drinking kale for

breakfast, or that theyÕre paying close to $10 to do it. Sales of ÒsuperpremiumÓ fruit and veggie drinks grew 64 percent in the past decade, even though many of them cost more than a meal. HereÕs a look at the fadÉ.

lIquId gold

The cost of a 16-ounce green juice

around the country:

Suja Juice Cleanse

$162

Six juices a day; includes Vanilla Cloud (coconut, honey,

almonds, vanilla and spices) for “dessert.”

sujajuice.com

Cooler Cleanse 3-Day Cleanse

$174

Six juices a day; includes Grapefruit & Mint and Young Coconut Water.

coolercleanse.com

BluePrint Renovation Cleanse

$195

Six juices a day; equals about 20 pounds of produce a day, according to the company.

blueprintcleanse.com Organic Avenue Love Deep Cleanse

$180

Seven juices a day; includes a shot of aloe to

“detoxify the body.”

organicavenue.com

$10

New YORk CitY • Melvin’s Juice Box

$12

LOS ANgeLeS • Moon Juice

$10.50

SAN FRANCiSCO • Native Juice Co.

$10

SeAttLe • Juice Box

$9

MiNNeAPOLiS • Truce

$8

AtLANtA • Dtox

$7.50

NAShviLLe • Juice Bar

dev on j ar vis/s tudio d .

C HOC OL ATE

B EYOND COMPARE

LINDOR

Smooth, melting, luscious.

When you break its shell, LINDOR starts to melt and so will you. Created with passion and love for chocolate by the Master Chocolatiers at Lindt.

Learn more at LINDT.COM

M A S T E R I NG

I R R E S I S T I B LY

S M OO TH

In the Know

40

FOOD NETWORK MAGAZINE l april 2014

Which Is Healthier?

_{Before you hit the}

_{salad bar,}

_{see how some}

popular ingredients compare.

Spinach vs. Spring Mix

It’s a close call—both are super low in calories and packed with nutrients. Spinach contains slightly more phytonutrients, antioxidants, B vitamins, potassium, calcium and iron. Spring mix

usually contains spinach, but it’s bulked up with lighter lettuces like frisée that don’t offer much in terms of nutrition.

Winner:

Spinach

Cheddar vs. Feta

Cheddar has 32 percent more protein and 49 percent less sodium than feta. But feta has fewer calories and grams of fat (total and saturated) than cheddar—and because it’s so creamy and

flavorful, a little goes a long way.

Winner:

Feta

Grilled Chicken Breast vs. Diced Turkey

Sodium is the big issue here: Diced turkey is more likely to be processed and loaded with sodium—up to 16 times the amount in a

chicken breast cooked at the restaurant or store. Chicken breast is also white meat, while diced turkey can contain a mix

of light and fattier dark meat.

Winner:

Grilled chicken breast

Croutons vs. Tortilla Strips

Croutons are usually much lower in fat because they’re sautéed or baked rather than deep-fried like tortilla strips.

The exception? If you see croutons labeled “cheesy” (as opposed to plain), beware: The added cheese makes

them almost as fatty as tortilla strips.

Winner:

Croutons

Our expert: Jaclyn London is a registered dietitian in New York City.

italian Dressing vs. Balsamic Vinaigrette

Balsamic vinaigrette can contain a third fewer calories and grams of fat than Italian dressing. Bottled versions of both are often made with

additives and preservatives, so mix your own: Combine three parts olive oil with one part balsamic vinegar and a little salt and pepper.

Winner:

Balsamic vinaigrette

it

alian dres

sing, bals

amic vinaigrette, fet

a, chicken, turkey and t

or tilla s trips: dev on J ar vis/s tudio d . spina ch, chedd ar and cr out

ons: getty ima

ges. spring mix: shutters

tock.

I am so snobby about

Hellmann’s mayonnaise. It

has that pure flavor and none of

the off-putting vinegary-ness.

Ree Drummond

The Pioneer Woman

In the Know

I love to eat

Kettle

Brand potato

chips

with mashed

California avocados,

extra-virgin olive oil,

fresh lemon from my

tree and sea salt.

susan Feniger

Border Grill, Los Angeles

The Rolls-Royce of cornbread

mixes is JiFFy corn

muffin mix.

sunny anderson

The Kitchen

For many sauces,

there is room for

innovation. But

when it comes

to ketchup,

Heinz

is

a classic

that I just

wouldn’t

want to

mess with.

alex Garcia A.G. Kitchen, New York City

muir Glen organic tomatoes

are

some of the best tomatoes you can

buy in a can. They come diced, whole

and crushed. My favorite are the fire

roasted; they’re an easy way to add

flavor to whatever you’re cooking.

Jenn louis

Lincoln Restaurant, Portland, OR

What Thai chefs prize in coconut

milk is the cream (aka coconut oil).

Chaokoh coconut milk

is the richest

and creamiest.

Jet Tila

The Charleston, Santa Monica

I love

la Baleine

sea salt

so much,

I use it at home and

in the restaurant. It

has a great

texture that

makes it easy

to sprinkle

consistently

out of your

hand.

Ben Pollinger Oceana, New York City

Temp Tee whipped

cream cheese

is

just so light, fluffy

and delicious.

Josh Capon

Lure Fishbar, New York City

I’m crazy

about

GeoRGia

olive

FaRms

olive oil

because

it’s green,

bright, fruity

and from my

home state.

alton Brown

Cutthroat Kitchen

My go-to for a weeknight supper when I have no time

to shop are

angelo Parodi Portuguese sardines.

They’re great in pasta, on a sandwich or in a salad.

mary sue milliken

Border Grill, Los Angeles

44

FOOD NETWORK MAGAZINE l april 2014

Tamazula

hot sauce

—

reliable,

affordable,

easy to find,

delicious.

Rick Bayless Red O Restaurant, Newport Beach, CA

I love to eat Bonne MaMan preserves throughout

the year according to the season: I put a small dollop

of the wild blueberry in my summer blueberry

pies. I eat the four-fruits flavor on toast in spring.

In fall, I go for the marmalade, cherry or fig.

alex Guarnaschelli

Iron Chef America

I love Jennie-o

ground turkey

because it is

all natural.

Willie Degel

Restaurant Stakeout

When I was growing

up,

Claussen pickles

were always in our

fridge, and I still

find myself buying

them today.

Josiah Citrin

Mélisse, Santa Monica

I’m loyal to

illy.

It’s a

great cup of coffee.

Lee Schrager

Director, Food Network South Beach

Wine & Food Festival

The Rondolino

family takes every

painstaking step

to produce

acquerello rice

—

you can make the

best risotto with it.

Doug Psaltis

RPM Italian, Chicago

Black Diamond cheddar

is consistent, has

great flavor and is perfect for a snack, on a

burger or in fancy mac and cheese.

andrew Zimmerman

Sepia, Chicago

My wife and I like

Goya garbanzo

beans

slightly warmed with

fresh tomatoes, cured sardines,

onions and sometimes a

hard-boiled egg. It’s a good quick

salad in the summer.

Fabio Trabocchi

Fiola, Washington, D.C.

At home we

throw

Trader Joe’s

almond butter

into

smoothies for extra

protein, and my son

loves it on toast or

in PB&Js.

Victor Scargle

Lucy Restaurant & Bar, Yountville, CA

The creamiest

and fullest-flavor

boutique creamery

butter that you can

buy in a grocery

store is

Vermont

Creamery butter.

David Myers

Hinoki & The Bird, Los Angeles

april 2014 l FOOD NETWORK MAGAZINE

45

cheese and ho t s a uce: mark o met zinger/s tudio d .

When I am trying

to eat healthy,

I pour

Kikkoman

rice vinegar

over brown rice

and chicken

to add flavor.

Tony Gemignani Tony’s Pizza Napoletana, San Francisco

The zero-percent-fat variety of

Fage Greek yogurt

is much creamier,

thicker and smoother than other brands.

Laurent Tourondel

Arlington Club, New York City

Rustichella

d’Abruzzo pasta

is

the top dried pasta

available. I visited

the operation in

Abruzzo, Italy, and it

is first class.

Gerard Craft

Pastaria, St. Louis

In the Know

The only kind of ketchup I can

tolerate is

Sir Kensington’s

spiced ketchup

—perfect on grilled

burgers and french-cut fries.

Gayle Pirie

Foreign Cinema, San Francisco

I have at least one package of

PePPeRidGe FARm puff pastry

in the freezer at all times. It has the

best “puff.”

melissa

d’Arabian

Ten Dollar Dinners

Kewpie mayonnaise

has a superior

taste to others.

It’s the

perfect

thing on

a soft roll

with roast

chicken

and

avocado.

Shaun Hergatt Juni, New York City

Nothing besides

French’s yellow

mustard

will

work on

things like

boudin

or bologna

sandwiches.

John Currence City Grocery, Oxford, MS

You need to seek

them out in

specialty-

food stores,

but

Ortiz

anchovies

are the best!

Rick moonen RM Seafood, Las Vegas

Open up a

jar of your

favorite tuna,

add baby

spinach and

smother

it all with

creamy, tangy

Cindy’S

KiTCHen

buttermilk

ranch

dressing.

nadia G

Bitchin’ Kitchen

I grew up eating

Bush’s baked beans,

so it’s a product-loyalty thing. All other

brands are grossly inferior.

mike Lata

The Ordinary, Charleston, SC

I buy HORizOn organic eggs

because they are reliable.

Amanda Freitag

Chopped

46

FOOD NETWORK MAGAZINE l april 2014

SNACK &

GO

SPREAD

YOUR

WINGS.

_{UP, UP AND AWAY WITH GREAT NEW}

FLAVORS FROM MOTT’S SNACK & GO!

The delicious Mott’s applesauce kids

love in a squeezable pouch they can

take with them

wherever they go.

FINDUSONFACEBOOKANDMOTTS

.

COM

| #

SNACKANDGO

MOTT’S is a registered trademark of Mott’s LLP. ©2014 Mott’s LLP.

To start the day,

especially in the

colder months,

I think Mccann’s

steel-cut Irish

oatmeal is good

fuel. I really like the

texture—other oats

tend to get soft

and mushy.

Jose Garces

Iron Chef America

The best ice cream

on the planet is

Blue Bell ice cream.

My favorite flavor

is Rocky Road.

Tim Love

Lonesome Dove Western Bistro, Fort Worth, TX

Martin’s potato

rolls

are the best

for hamburgers

and sandwiches —

bar none!

Ralph scamardella

Tao, Las Vegas

Why make your own marinara when

Rao’s marinara sauce tastes homemade?

It’s simmered for hours with good tomatoes, basil,

garlic and oregano. I use it as a base for

pasta sauce or lasagna.

Ina Garten

Barefoot Contessa: Back to Basics

In the Know

sugar in the Raw

turbinado sugar

adds a crunchy but

not overly sweet

texture to the top

of scones, pies and

turnovers. And it’s

great in coffee.

Tiffany MacIsaac

Birch & Barley, Washington, D.C.

I make Rotel Dip:

I cut

Velveeta

into cubes, mix in

Rotel tomatoes,

microwave it and

then dip with

Fritos.

It’s the best.

Ford Fry The Optimist, Atlanta

canada Dry

seltzer

seems to

stay fizzy

much longer

than other

seltzers.

anita Lo Annisa, New York City

I use

Red Jacket

orchards Fuji

apple juice

to create

cocktails and

elixirs. It is

brighter in

flavor and

appearance

than cider.

Luke Venner BLT Fish, New York City

I like adding

Bear naked granola

to my yogurt.

David Burke

David Burke Kitchen, Aspen, CO

There are hundreds of

salts on the market, but

Jacobsen sea salt

is the top one for me.

The texture is great.

chris cosentino

Incanto, San Francisco

48

FOOD NETWORK MAGAZINE l april 2014

I don’t care what anyone says:

Kraft American cheese

makes the best grilled cheese

and cheeseburgers on earth.

My kids love it, too.

Ken Oringer

Clio, Boston

Steve Sando sells heirloom varieties of

his RAnchO GORdO beans that nobody

else is cultivating. Prices are higher than

mass-produced brands, but for a great

pot o’ beans, it’s worth it.

Ted Allen

Chopped

No other peanut butter besides SKippy

has that rich, roasted nut flavor that’s ever so

salty. It’s just how I like it!

Kelsey nixon

Kelsey’s Essentials

In the Know

I love

Earth Balance

spread

as a [vegan]

butter substitute to

finish off sauces.

Tal Ronnen

Crossroads, Los Angeles

ShOppinG GuidE

Most of the products in this story are available in grocery stores nationwide. Look for these items in specialty stores or online:

Acquerello rice: williams-sonoma.com Angelo parodi sardines: worldmarket.com chaokoh coconut milk: worldmarket.com Georgia Olive Farms olive oil:

georgiaolivefarms.com Jacobsen sea salt: jacobsensalt.com Kewpie mayonnaise: amazon.com

Orlando Greco giardiniera: amazon.com

Ortiz anchovies: amazon.com

Rancho Gordo beans: ranchogordo.com Red Jacket Orchards Fuji apple juice: redjacketorchards.com Rustichella d’Abruzzo pasta: amazon.com Sir Kensington’s spiced ketchup: sirkensingtons.com Sparrow Lane vinegar: sparrowlane.com Tamazula hot sauce: amazon.com

Vermont creamery butter: murrayscheese.com

I use

Orlando Greco

giardiniera

on sandwiches.

Nothing

beats it!

Rick Tramonto Restaurant R’evolution, New Orleans

If

progresso

italian-style

breadcrumbs

were good enough

for my

mother

to use in

her recipes,

they’re

good enough

for me.

Steve Martorano Café Martorano, Las Vegas

I love

Sparrow

Lane vinegar

and the

small-batch

varieties

they offer.

These

vinegars are

just perfect.

Bradley Ogden The Tavern at Lark Creek, Larkspur, CA

You can never

have too many

hot sauce

options, but

I always go

back to

Sriracha

from Huy

Fong Foods.

Thomas Mcnaughton Flour + Water, San Francisco

50

FOOD NETWORK MAGAZINE l april 2014

For clean flavor

and granules of

consistent size, I use

diamond crystal

kosher salt.

Tony Maws Craigie On Main, Cambridge, MA

See Every Ingredient Count

©2014 John B. Sanf lippo & Son, Inc. Fisher® is a registered trademark of John B. Sanf lippo & Son, Inc. Like us on Facebook®

For Alex’s recipes and tips, visit f shernuts.com/alex.

Alex Guarnaschelli – Iron Chef, Judge on Food Network’s Chopped, executive chef and mom.

Spiced Almond, Grape and Mixed Green Salad

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Grilled Shrimp with Walnuts and Scallions

“Make your meals memorable

with a few simple twists.”

Stand It Up.

Scoop It Up.

Zip It Up.