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Tasty

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New

Dinners!

l

Italian fried chicken

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sesame steak Stir-Fry

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three-cheese pizza

recipes

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Bobby’s

PineaPPle

SalSa

Alex’s

CuCumber

SouP

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cupcakes!

Triple

Lemon

Key

Lime

Candied

Grapefruit

Orange

Cream

Surprise!

open here

Great

make

your

own

macaroons

50 Punch Ideas!

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Sweet ideas!

To create this colorful party,

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Food Network Magazine.

We set the scene and they made the treats! Go to page 10 for

all the details.

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FOR THE LOVE OF LEAVES

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2

FOOD NETWORK MAGAZINE l may 2014

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with HGTV Magazine to create this monthÕs roll-out cover: We brought the sweets and they threw the party! Check out these great finds and tons of other decorating ideas in HGTV MagazineÕs May issue, on newsstands now.

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The

C

o

Food Network Magazine

l

o

r

Issue

may 2014

May 2014 l FOOD NETWORK MAGAZINE

7

add a pop

oF color to your kitcheN!

see page 59. GA TEF OLD PHO TO: D AViD A. LAND; F OOD S TYLiNG: CHRiS TiNE ALBANO; PR OP S TYLiNG: NA TASHA L

OUiSE KiNG. THiS P

A GE, PHO TO: MA TTHEw S TA CEY .

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8

52 Punches

50 Party

PHOTOGRAPHS BY KANA OKADA

Cover photograph by Johnny Miller Food styling: Christine Albano

146 Fun Cooking

71 Fine Dust

•

Sprinkle a little color onto your next meal.

72 Which Side Are You On?

•

Pick your favorite pizza: red or white.

74 Slush Fun!

•

Choose from five fruity granitas in super-cool flavors.

78 The World’s Most Impossible Cookie

•

Learn how to make French macaroons. 83 Fresh Cupcakes

•

Bake a batch of citrus

cupcakes for Mother’s Day.

In the Know

37 Red Alert

•

New info shows that the color of a plate may affect how much we eat. 39 Food News

•

Discover fun facts and

cool new products.

42 Know It All: Red Velvet

•

Learn more about the trendiest flavor on the dessert menu.

46 Real or Fake?

•

See how some grocery-store staples get their color. 48 Star Seminar: Blog Photography

•

Get a

lesson from the master, Ree Drummond. 52 Star Kitchen

•

Take a tour of magician

Penn Jillette’s colorful Vegas kitchen. 59 Brighten Up

•

Add flair to your kitchen:

We found great gear in five trendy hues. 12 Recipe Index 16 To Your Health 26 Editor’s Letter 28 Calendar 30 Reader Letters 34 You Asked

It’s a cake!

See page 159.

122

Bonus recipes

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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

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10

FOOD NETWORK MAGAZINE l May 2014

134

74 Make pretty

macaroons!

See page 80.

131

166 Party Time

143 Good Shot

•

Celebrate Cinco de Mayo with a fresh take on margaritas.

144 Fiesta!

•

These extra-colorful snacks will get any party going.

150 Let’s Salsa

•

Food Network celebs dish out red, green and yellow salsas. 154 50 Party Punches

•

Get dozens of

punch-bowl recipes for your next big bash. 159 Cake Mex

•

Make a chocolate cake that

looks just like a piñata.

On the Road

163 Out of Its Shell

•

Check out the latest taco trend: waffle shells.

164 50 States, 50 Tacos

•

Find the best tacos across the country.

Contest

174 Name This Dish!

•

Enter this month’s recipe-naming contest.

Weeknight Cooking

91 Weeknight Dinners

•

Try a new batch of go-to meals for busy nights.

112 Easy Sides

•

Round out dinner with a simple side dish.

114 Hot Tips

•

Pick up some cooking advice from our test kitchen.

Weekend Cooking

12 0 Shades of Green

•

Serve a gorgeous green menu from Alex Guarnaschelli. 12 8 Seeing Red

•

Choose a red sauce from

Debi Mazar’s new Italian cookbook. 133 Try a Little Saffron

•

This pricey spice

steals the spotlight in four great recipes. 140 Plate Like a Chef • Dress up a simple

chicken dinner, restaurant-style.

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YOUR TASTEBUDS JUST

WON THE LOTTERY

Enjoy Responsibly

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12 Meat and Poultry

SauCeS

aPPetizerS and SnaCkS

SandWiCHeS and Pizza

three-Cheese White Pizza Margherita Pizza 72 Grilled Spinach-artichoke Sandwiches 100 73 Corn Salsa Beef Skewers with

Cilantro Chimichurri

amatriciana Sauce

asian Pork

lettuce Wraps Burgers with Fried eggs and Grits

Classic red Sauce “Fake” Sauce Chilled Cucumber Soup

with Fiery yogurt Sauce

149

131

98 102

roast Chicken Breast Sesame Steak Stir-Fry

141 100

dijon turkey tV dinner

102

Grilled Steak and

asparagus with orzo italian Fried Chicken lemon-Garlic Pork Chops with Parmesan tater tots

94 94 108

Mexican Chicken Salad

111

129 130

121

double-Chile Queso dip Grilled Pineapple–Jicama Salsa

153 153

tex-Mex Veggie Platter

147

148

Margarita Squares

143

“name this dish!”

Cheese Ball roasted tomatillo and apple Salsa Saffron Cream Scones Salsa roja Mexican avocado Salsa

174 152 134 150

152

Recipe Index

Plate like a chef!

See page 140 for

restaurant-style

sauces and tricks.

Salsa with ancho Chiles

151

Shrimp-avocado tostadas

146

Stuffed Baby Bell Peppers

145

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may 2014 l FOOD NETWORK MAGAZINE

13 FISH AND SEAFOOD

VEGETARIAN DINNERS

VEGETABLES AND SIDES

DESSERTS

Candied Grapefruit Cupcakes

Orange Cream Cupcakes

French Macaroons

Piña Colada Granita

Grape–Black Currant Granita

Piñata Cake

Green Apple–Mint Granita

Triple Lemon Cupcakes

Key Lime Cupcakes

Watermelon-Raspberry Granita

Mango-Chile Granita Fettuccine with Salmon

and Snap Peas

“Greek Salad” Penne

Ditalini and Peas

Saffron Jewel Rice Roasted Halibut with Saffron-Fennel Butter

Middle Eastern Rice and Lentils

Pea Salad with Tarragon and Pea Shoots

Saffron Roasted Cauliflower Mushroom Frittata with Endive Salad

Peperonata Refried Pinto Beans

Roasted Carrots with Pesto 98 106 112 135 85 87 137 111 122 136 80 75 Tilapia-Seafood Stew 106 108 112 76 159

Seared Scallops with Parsley and Scallion Pesto

123 112 75 84 112 86 74 76

50 Bonues

recipes!

See page 154.

(20)

See our entire summer collection, including our exclusively designed, most-coveted heritage garden jewelr

y in store and online at coldwatercreek.com

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Mexican

Chicken Salad

page 111

CALORIES: 370

Middle Eastern

Rice and Lentils

page 111

CALORIES: 454

GOOD TO KNOW

Coloring pigments called flavonoids—

found in many red and purple foods like cherries and

berries—may help fight diabetes, according to a recent

study. To get your fix, toss some strawberries into a salad

with arugula, goat cheese and balsamic dressing.

dinnERS

UndER

500 CaLoRiES

Make a light meal

from our test kitchen:

Slice tomatoes for a side salad with onions and herbs ( page 100). Sprinkle diced tomatoes on avocado and shrimp tostadas ( page 146). Toss homemade tomato sauce with pasta ( page 131). Make an Italian-style seafood stew ( page 106 ).

AT THEIR PEAK

Pineapples are packed with fiber, antioxidants and vitamins A and C. Try them in these new recipes:

•

Grill pineapple slices, then turn them into salsa (page 153).

•

Freeze a pineapple ice ring for your punch bowl (page 155).

•

Puree pineapple to make a piña colada granita (page 75).

One Tomao, Two Tomao…

_{A new study found that eating a tomato-rich diet may help}

regulate blood sugar and fat. Plus, tomatoes are full of

potassium, lycopene and vitamins A, C and K. Here are

some great ways to use them:

Mushroom

Frittata with

Endive Salad

page 108

CALORIES: 369

To Your Health

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

asian Pork

Lettuce Wraps

page 98

CALORIES: 462

Sesame Steak

Stir-Fry

page 100

CALORIES: 390

16

pineapple: getty ima

ges. s

tra

wberries and cherries: alam

y.

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NO INGREDIENT SHOULD

HAVE A NUMBER IN IT.

We’re committed to making our food the right way and only using

100% natural ingredients, 100% of the time. A cup of yogurt won’t change

the world, but how we make it might. Learn how at chobani.com

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C la ri so n ic i s a r e g is te re d t ra d e m a rk o f P a c if ic B io sc ie n c e L a b o ra to ri e s, I n c . © 2 0 14 P a c if ic B io sc ie n c e L a b o ra to ri e s, I n c . * D a ta o n f ile .

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20 Recipes to go!

You can get Food Network Magazine recipes anytime, anywhere—on any tablet or smartphone! Sign up for a digital subscription on Apple Newsstand, Nook, Amazon Kindle, Zinio, Next Issue or Google Play Magazines, and you’ll get each issue the minute it comes out.

Talk to us!

Go online to get in touch with

Send a letter to the editors

[email protected]

Enter our reader contest

foodnetwork.com/namethisdish

Manage your subscription

service.foodnetworkmag.com PLUS! Check out the interactive

shopping list on our iPad edition: Just

tap any recipe, then mark the ingredients you need and send them to your list.

Kelsey Nixon

Kelsey’s Essentials; The Perfect 3

(both on Cooking Channel) pg. 34 Aarón Sánchez Chopped; Heat Seekers pgs. 34, 152 Marcela Valladolid

Mexican Made Easy; The Kitchen

pg. 152

Trisha Yearwood

Trisha’s Southern Kitchen

pg. 153

Alton Brown

Cutthroat Kitchen; Good Eats with Alton Brown;

Iron Chef America; Food Network Star

pg. 151

Gabriele Corcos and Debi Mazar

Extra Virgin

(on Cooking Channel) pg. 128

Ree Drummond

The Pioneer Woman

pgs. 34, 48

Bobby Flay

Beat Bobby Flay; Food Network Star; Iron Chef America; Worst Cooks in America;

Bobby Flay’s Barbecue Addiction; Brunch @ Bobby’s (on Cooking Channel)

pg. 153

Jose Garces

Iron Chef America

pg. 150 Ina Garten Barefoot Contessa: Back to Basics pg. 34 Alex Guarnaschelli

America’s Best Cook; Iron Chef America; Chopped; Alex’s Day Off

pg. 120 Jeff Mauro Sandwich King; The Kitchen pg. 34

Star Search

Find your favorite Food Network celebs in this issue:

NOOK: BARNES & NOBLE. IP

AD: ALAM

Y.

(27)

(28)

22 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 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 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 Photo Assistant Morgan Salyer 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, Young Sun Huh

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

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Gilbert C. Maurer, Mark F. Miller PRINTED IN THE U.S.A.

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Please contact customer service at service.foodnetworkmag.com or write to:

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Dress up your

dinner with edible

dust! See page 71.

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24 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 Assistant Danielle Manzi MIDWESt Advertising Director Amy Mehlbaum, 312-984-5117 Sarah Lenert, Account Director, 314-475-5439

Hillary Morse, Account Manager, 312-251-5352

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tRAVEL DIRECtOR

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NEW ENGLAND

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Advertising Production

Group Production Director Chuck Lodato Group Production Manager Julie Bosco Associate Production Manager Adam Bassano

Marketing

Associate Director, Integrated Marketing

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Executive Director, Events and Partnerships

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Director, Marketing Research

Moira Smith

Senior Managers, Integrated Marketing

Amanda Thornquist, Audrey White, Courtney Wladyka

Corporate Research Manager Emma Chapman

Creative Ser vices

Creative Director

Kevin Longo

Associate Art Directors

Jonathan Alvis, Ilene Singer

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Executive Director of Public Relations

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

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Associate Publisher

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(31)

N AT I O N A L C H A R I T Y PA R T N E R

COOKING DEMOS WINE & FOOD TASTINGS TALENT MEET & GREETS

FOOD NETWORK STARS CHICAGO’S GREATEST CHEFS LIVE MUSIC PERFORMANCES

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(32)

26 Editor’s Letter

I made macaroons—the fancy French kind—for the first time last summer, and I was totally impressed with myself: I tinted them yellow and put lemon curd in the middle, and they looked almost like ones from a bakery.

I wondered why I hadn’t been making these things for years. So many bake sales, so many baby showers…these were the perfect, moderately impressive treat! Then I tried to make them again. Three failures and a whole bag of almond flour later, I realized exactly why I hadn’t been making macaroons for years. They’re super

annoying. They crack. They collapse. They erupt for

no apparent reason.

Our test kitchen chefs are always up for a challenge, but creating a reliable macaroon recipe for this issue was their most intense project since we launched the magazine six years ago. Before they started, they pored over macaroon cookbooks and consulted macaroon experts. They ordered macaroon mix from France to study the ingredients. They even tried those special macaroon baking mats (don’t bother). In the end, they made 90 batches—3,240 macaroons—to create a recipe that is as close to foolproof as humanly possible.

Prepare yourself: You might have a failure here and there. One of the food stylists on our cover shoot made macaroons in a high-end restaurant for three years straight, and she told me that she still ends up with a

bad batch sometimes. This is the beauty, and the

mystique, of the macaroon. I promise we won’t make a habit of publishing recipes that could misfire. We did it just this once because when the recipe works, it’s magical. And when it doesn’t, you can always make cupcakes. Maile Carpenter Editor in Chief

mission

Macaroon

MA CAR OON BA TTER: DEV ON J AR VIS/S TUDIO D . POR TRAIT : TRA VIS HUGGETT .

(33)

All cocoa, sugar, and vanilla is traded in compliance with Fairtrade standards.

©

Ben & Jerry’s Homemade, Inc. 2014. Cows:

©

Woody Jackson 1997.

(34)

19

Try a different-color meal every night this

week: Go to foodnetwork .com/colors for red, orange, yellow, green and purple dinners.

7

Power through hump day with a protein-packed snack: Core an apple, fill with a mixture of peanut butter and granola, then slice.

20

Toast Ted Allen’s birthday with his bubbly cocktail: Put 1 ounce elderflower liqueur in a flute, top with champagne and garnish with a strawberry.

14

3

Make mint julep cookies for a Derby party: Frost sugar cookies with confectioners’ sugar mixed with a splash of bourbon; top with mint.

31

Bring #TBT to

the table: Make a Throwback Thursday dinner! Find fun retro menus at foodnetwork .com/retro.

24

Congratulate a graduate with a candy jar in school colors: Alternate colored M&M’s in a jar; roll up a note like a diploma and attach it to the top.

26

Strawberries are in season! Try this app for Memorial Day: Spread mascarpone on crostini; top with strawberries tossed with balsamic vinegar.

11

Give Mom a giant kiss for Mother’s Day: Use a funnel to mold a Rice Krispies treat; wrap in foil and add a note.

9

1

Plant a window box of edible flowers in honor of May Day: Try nasturtiums and pansies— they’re great as cupcake toppers.

15

The Eiffel Tower opened to the public 125 years ago today. Channel your inner Parisian with classic French macaroons (see page 78).

10

Look for purple asparagus at your farmers’ market— it’s sweet and tastes great raw. Just toss thin slices with olive oil, lemon juice and salt.

5

Happy Cinco de Mayo! Serve a round of Corona floats to celebrate: Scoop lime sherbet into glasses and fill with Corona.

Calendar

17

21

12

13

18

8

22

23

25

16

2

FRI WED

SUN MON TUE THU SAT

28

4

6

28

29

30 May

27

cookies, fl o at

, rice krispies trea

t and c and y j ar: mark o met zinger/s tudio d; f ood s

tyling: chelsea zimmer. fl

o

wers: Ben gold

stein/s tudio d . apple: chris topher tes tani. asp ara gus: supers tock. ma car oon: levi Br o wn. c ockt ail: alam

y. chicken dinner: johnny miller. cr

o

stini: andrew mc

ca

ul. gela

tin mold: kana okad

a.

(35)

Find your Yes in store and at Kohls.com/foodnetwork

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DownloaD the blIppar app and scan this ad to shop now!

Being a mom is a 24/7 job. You put your heart into every meal you make (and treat you bake). Saying Yes to Food Network and Kohl’s means trying new recipes, entertaining with ease and getting dinner on the table in 15 minutes (with time to spare … and share).

Yes to family time,

mealtime and a

little “me” time.

You do it all. And Yes makes it all possible.

#CookWithKohls

(36)

30 Reader Letters

We Hear You...

A few thoughts from readers about our all-bacon issue...

I love bacon so much, I could marry it. This is such a beautiful issue—bacon dreams are made of this!

Kimberly Wasko Malvern, PA

We had a friend’s 30th

birthday last weekend,

and the Bacon-Pineapple

Upside-Down Cake was

just the thing [“On the

Sweet Side,” March 2014].

Roxanne Ellis-Raymond Wareham, MA

Let me be the first to suggest that this become an annual issue!

Stephanie Juelich Green Bay, WI

There are 10 inches of snow on the ground and another

16 are expected today, but I’m not going anywhere

because I’m loving my Bacon Issue.

Brenda Calandrillo Mahwah, NJ

My 13-year-old daughter made the Chocolate-Bacon Cupcakes with Dulce de Leche Frosting [ “On the Sweet Side,” March 2014] for our church’s dessert contest and took home first place!

Susan Ferguson Manassas Park, VA

You should have added a scratch-and-sniff bacon patch to go along with the Bacon Issue!

Pat Bentley Winter Haven, FL

We were blown away by the Pasta with Bacon and Leeks [ Weeknight Cooking, March 2014]. Who knew such a simple recipe could explode with so much flavor!

Karen McGuire Hickory, NC

I know there are a lot of bacon lovers out there, but us herbivores need some love, too.

Grace Murray Hudson, OH

Bacon is not a condiment. It does not belong on my cupcakes, in my lollipops or anywhere else except on my breakfast plate. My healthy heart will outlive this bacon craze.

Ali Patterson Grand Junction, CO

I love bacon as much as the next person, but the Bacon Issue was overkill. By a lot.

Jessica Thiel Menasha, WI

Hold the Bacon!

The BLT Burgers with Bacon Mayonnaise [ “Serious Bacon,” March 2014] are so good. I saved the leftover bacon mayo for sandwiches tomorrow. Yum!

Gina Holder Florence, CO

CUPC

AKES And C

AKE: yUnhEE Kim. S

And wiCh: S tEvE girAl t. P AS tA: JUS tin w AlKEr.

(37)

THESE EDAMAME WALKED

THROUGH FIRE TO

MEET YOU AT THE DRIVE-THRU.

New Asian Cashew Chicken Salad. Spicy roasted cashews, Marzetti® Simply Dressed®

Light Spicy Asian Chili Vinaigrette, and of course those ﬁ re-roasted edamame. A unique blend of ﬂ avors

and only 380 calories, it’s miles beyond other salads. To see exactly what goes into making a better salad,

visit wendys.com/salads. Now that’s better.®

(38)

Chocolate

BEYOND COMPARE

Learn more about

TASTING WITH ALL FIVE SENSES and

CHOCOLATE BEYOND COMPARE

at LINDT.COM

The Master Chocolatiers at Lindt have perfected the art of creating the

finest 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 tasting premium

chocolate. This devotion sets Lindt apart and creates an experience of

chocolate beyond compare.

GIVE A GIFT

BEYOND COMPARE

FEEL THE DAY MELT AWAY

When you need to escape from a busy day, take a moment to relax and indulge in a delightfully delicious LINDOR truffle. Break the delicate shell, and as

the irresistibly smooth and luscious filling starts to melt, feel the sensation of being carried away to a place where chocolate dreams come true.

A true appreciation of premium chocolate goes far beyond its flavor. Experience the subtleties of expertly crafted premium chocolate through the signature Lindt 5 Senses Chocolate Tasting process. First unwrap a Lindt

EXCELLENCE bar and then use all of

your senses to discover the unique look, feel, scent, sound, and unparalleled taste of premium chocolate.

Share your love and appreciation for the finest chocolate, and delight someone special, by giving the gift of Lindt. With exquisite combinations of gourmet truffles and delectable filled pralines, elegantly displayed in beautiful gift boxes, the Lindt

Gift Box Collection is sure to be a gift

your friends will remember.

Whether you are looking to indulge, savor or impress

here are a few suggestions to help you create a Lindt

experience of chocolate beyond compare.

TASTE WITH ALL

FIVE SENSES

(39)

MASTERING

THE

A R T

O F

R E F I N E M E N T

EXCELLENCE

Pure, rich, intense. When you savor the taste of EXCELLENCE, the thin, refined dark chocolate melts evenly to reveal complex layers of flavor, engaging all of your senses. Expertly crafted with the finest ingredients by the Master Chocolatiers at Lindt.

Learn more at LINDT.COM

C HOC OL ATE

B EYOND COMPARE

(40)

Letters

34 You Asked...

Food Network stars

answer your burning questions.

Ina,

you always

say to use good

vanilla, but I find

that store-brand

vanilla often

lacks flavor. How

do you tell good

vanilla from

so-so vanilla?

Katherine Fournier Plainville, MA

What I’m talking about is pure vanilla extract, not imitation vanilla. The real thing makes a huge difference in a dish. I prefer the Nielsen-Massey brand.

—Ina Garten

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

Aarón,

I recently

started making

tortillas at home,

but rolling them

by hand takes

a bit of time and

can be a pain.

Any suggestions

on making it

easier?

Melanie Martin Fort Drum, NY

Attach plastic wrap to the bottom of an empty coffee can. Make balls of dough and press them down with the bottom of the can—it’s that simple! For step-by-step directions (and a killer carne asada taco recipe), visit foodnetwork.com/ aarontortillas.

—Aarón Sánchez

Ree,

on your

show you cook

in a cast-iron

skillet quite

often. I have one,

too, but I’m a

little intimidated

by it. How do

I start?

Jennisa Carroll Luray, MO

First, you need to season the skillet. Use a paper towel to coat it with a layer of vegetable shortening, then put it in a 350˚ oven for 2 to 3 hours. Usually that will do the job, but sometimes I season twice to ensure a great nonstick surface. A seasoned iron skillet can be your best friend—in the kitchen, at least. And if you treat it well, it’ll last forever!

—Ree Drummond

Jeff,

what’s

your favorite

condiment?

Aly Riley via Facebook

Deli mustard. It goes great on almost any sandwich, and it’s a healthy way to add a ton of flavor. —Jeff Mauro

Kelsey,

how

do you keep

fresh herbs

from spoiling so

quickly? I enjoy

fresh basil and

mint, but they

usually die after

only one use.

Terri Felgate Moodus, CT

Snip off the ends of tender herbs like basil, parsley or mint and place them in a small glass jar filled with water in the refrigerator. Cover with a plastic bag and secure with a rubber band. This will extend the life of herbs tremendously. —Kelsey Nixon

Ree loves

cooking in

her cast-iron

skillet!

Have a

question for

a

Food Network

star?

Write to us at foodnetwork.com/ magazine. skillet : c oral v on zu m w al t.

(41)

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

(42)

Rosanna Pansino

+ 1 ,484,787 Fans

/

(43)

May 2014 l FOOD NETWORK MAGAZINE

37 In the Know

PhotograPh by RALPH SMITH

See how a

plate

affects your appetite.

Then, take food photos like a pro and

add some color to your kitchen.

Red Alert

If you’re trying to cut back a little on your food intake, you might want to consider changing your plates: During a recent study, people who were served snacks ( popcorn and chocolate) on red plates ate less than those who were given blue or white plates.

Experts believe this happened because people tend to associate red with danger and avoidance.

More support for the theory: An earlier study published in the same journal, Appetite, found that people drank less soda from

cups with red labels than from cups with blue ones.

(44)

&

fresh from the

garden

Why wait for the weekend? A veggie

pizza can make a warm summer

weeknight seem like a party. It

couldn’t be easier. Just pick up some

ready-made pizza dough — let

the kids help shape it — and

put it on the grill. Pile on

everyone’s favorite veggies,

grilled chicken or meat

and BBQ sauce.

Top it off with Hidden

Valley

®

Original Ranch

®

Dressing. It gives a

tasty twist to just about

everything — including

all your summer

grilling go-to’s.

To add to the festivities,

turn up the music

and dine (and dance)

outside. Tonight, savor

heaping helpings of

fun … and yum.

Find this Veggie ’n’ Chicken BBQ Pizza and other scrumptious recipes at hiddenvalley.com/recipes ADVERTISEMENT NI-23454

the grill

(45)

Food

news

In the Know

may 2014 l FOOD NETWORK MAGAZINE

39 Glass act

Collectors of old green canning jars have been known to

spend more than $600 on just one of them. The original

green jars were an accident: The color resulted from naturally

occurring iron in the sand used to produce the glass. These

new Ball jars are green on purpose, and the company has

released them as a special edition—at a much better price.

$13 to $15 for six; freshpreservingstore.com

Growth

market

Good news for gardeners who have trouble growing decent-size tomatoes: The Burpee Seed Company has cross-pollinated beefsteak tomatoes to breed the

biggest tomato ever. The new

SteakHouse tomato averages almost three pounds and will survive off the vine for about 10 days, nearly double the time of regular tomatoes. $7 for a

packet of 25 seeds; burpee.com

It’s ofﬁcial :

jalapeños

are hot.

The pepper have

appeared in moe new

menu item tan any

oter vegetabl in te

last two year.

SOURCE: tEChnOmiC JARS: DEV On J AR ViS/S tUDiO D . J ALAPEÑO S: GEttY imA GES.

(46)

40 In the Know

director’s cut

If Jon Favreau ever decides to give up acting, he has a viable fallback career as a vegetable chopper. In his new movie, Chef ( in theaters May 9 ), the actor-director plays a chef who loses his job and starts a food truck. To prepare for the role, Favreau spent time working with Los Angeles–based gourmet taco truck owner Roy Choi, who was impressed. “His knife cuts were incredible, even for the first day,” Choi says.

Sage advice

On April 27, Bobby Flay is giving the commencement speech at New York City’s International Culinary Center, but he’s not the first Food Network star to serve up graduation inspiration. See if you can match these chefs to their commencement quotes.

A

_{Giada De Laurentiis}

B

_{Alton Brown}

c

_{Jose Garces}

d

_{Amanda Freitag}

e

_{Marc Summers}

“The best way to learn is to be close

to the person or people who do it best.”

“Mise en place is everything;

preparation is everything.”

“You can create your own recipe

from scratch, or you can follow the

directions on the box. It’s up to you.”

“It’s always important to have a

goal, plan your work and work your plan.

And then you need to realize that it will

never work quite the way you expect it

to work.”

“If you’re going to go the celebrity

path, get yourself a good lawyer. If

you’re going the food-service route:

good shoes with good arch support

and a stout sole.”

WrAp

StAr

Every new parent learns how to wrap a baby like a burrito. Those who want the kid to actually look like a burrito can spring for a tortilla swaddling blanket. The designer also created versions that look like egg rolls, sushi rolls and crêpes. $48;

bon-vivant-baby.myshopify.com

Bette

Of

Red

The executives

at Popsicle have

finally realized

what the rest of

us have known

for years: The red

ones are the best.

The company

has branched out

from its traditional

multi-flavored

packages to

release boxes

with only the

good stuff—

cherry, raspberry

and strawberry.

$4 for a box of 18;

at grocery stores

➊

➋

➌

➍

➎

ANsWers 1. C Jose Garces at K endall Colleg e in 2012; 2. D Amanda F reitag at T he Culinary Institut

e of America Marc Summer eles in 2009; 4. E ornia, Los Ang sity of Calif entiis at Univer A Giada De Laur in 2013; 3. s 10 y of Georgia in 20 ersit on Brown at Univ B Alt 7; 5. ulinary Institute of America in 200 at The C

POPSICLE AND BAB

Y (hUNTEr PUPO S): DEV ON J Ar VIS/S TUDIO D . CHEF : MErrICK MOr TON/DIS TrIBUT Or: OPEN r O AD FILMS.

(47)

RE-IMAGINED!

OATMEAL

Head Chef and Owner

of OatMeals in New York

City, Samantha Stephens

has mastered the art of

the oat—inventing new

and delicious oatmeal

creations that keep

mouths craving more! As

Quaker’s newest Creative

Oatmeal Ofﬁ cer, she’s

bringing her innovative

oatmeal ideas to fans

across the country.

Here, she serves up

fun (and delicious!)

ways to spark your

imagination and fuel

the whole family—

with Quaker Oats!

SOMETHING

SWEET

OATS BRING

NEW ENERGY

TO CHEF SAMANTHA’S

REINVENTED SODA

SHOP STAPLE!

“BANANA SPLIT”

OATMEAL PARFAIT

INGREDIENTS: SERVINGS: 1

½ CUP QUAKER OATS

(QUICK OR OLD FASHIONED)*

½ BANANA, PEELED & SLICED CUP NONFAT GREEK YOGURT ¼ CUP BLUEBERRIES

¼ CUP STRAWBERRIES, DICED 1 TSP ALMONDS

1 TSP SEEDS (CHIA OR FLAX) 1 TBSP HONEY, AGAVE OR MAPLE

SYRUP

*CAN ALSO BE MADE WITH ¼ CUP

QUAKER STEEL CUT OATS

PREPARATION:

Prepare oatmeal as usual. Layer

oatmeal, Greek yogurt and fruit in a

parfait bowl. Top with almonds, add

chia or ﬂ ax seeds as "sprinkles," and

drizzle with your choice of honey,

agave or maple syrup

.

(49)

AN ANYTIME

TREAT

CHEF SAMANTHA’S

OAT-MAZING

TAKE ON A LUNCHTIME

CLASSIC GETS INSTANT

SMILES. (WITH NO NEED

TO REMOVE THE CRUST!)

INGREDIENTS: SERVINGS: 1 ½ CUPQUAKER OATS

(QUICK OR OLD FASHIONED)* ½ CUP FRESH APPLE, DICED 1 TBSP PEANUT BUTTER

(OR ALMOND BUTTER) 1 TBSP STRAWBERRY JELLY *CAN ALSO BE MADE WITH ¼ CUP

QUAKER STEEL CUT OATS PREPARATION:

Prepare oatmeal as usual,

add toppings and enjoy! For

additional topping ideas, try

adding fresh strawberries,

honey or dry roasted peanuts.

PB&J AND

APPLE OATMEAL

(50)

NEW QUAKER WARM

& CRUNCHY GRANOLA

is a delicious new hot

cereal made with clusters

of multigrain granola that

stay crunchy even after

being heated with milk. It

has the good energy your

family wants to get going!

QUAKER REAL MEDLEYS

is

made with real fruit, real nuts

and real multigrains for a really

delicious experience. With

good energy, we’re ﬁ ghting the

human energy crisis—one cup,

bar or bowl at a time!

START YOUR DAY WITH THE

GOOD ENERGY OF QUAKER OATS

With devices that never

disconnect, endless “to do” lists

and more, we’re facing a human

energy crisis. For those days

when you need an easy meal

or snack, try a serving of good

energy from

Quaker!

In the Know

42

FOOD NETWORK MAGAZINE l MAY 2014

THE

SCIENCE

When cocoa powder is combined with vinegar and buttermilk, the cocoa’s anthocyanins (natural pigments) react with the acidic ingredients, creating a reddish-brown hue. Modern recipes call for red food coloring, so the resulting cake is much brighter.

DYE JOB

Some red velvet recipes are made with up to ¼ cup food coloring! If you want to use less, Ina Garten’s cupcakes call for just 1 tablespoon.

Find this and other options at foodnetwork

.com/redvelvet.

Red Velvet

America’s love of red velvet cake

has turned into an obsession: It’s one of the most-searched-for desserts month after month on foodnetwork.com, and red velvet products— pancake mix, lattes, ice cream, even vodka—just keep coming. Though red velvet is everywhere, it’s hard to put a finger on what the flavor actually is. Chocolate? Vanilla? Or just…red? We asked Vincent Tursi, a f lavor expert at International Flavors & Fragrances Inc., and he explained that red velvet isn’t merely chocolate cake with red dye, as most people think; it typically includes a small amount of vinegar, too. Tursi calls the flavor “slightly acidic and moderately chocolate,” with notes of vanilla and caramelized sugar. In any case, it’s unmistakable—and irresistible.

THE LEGEND

The origin of red velvet is a mystery; even food historians can’t agree on one story. Here are a few theories:

l In the 1800s, light-textured “velvet cakes” were popular. Some food experts think the term red velvet came from the use of brown sugar, which was called red sugar at that time.

l Adams Extract & Spice Company, which dates back to 1888, claims that red velvet became a term when the company added red dye to the classic velvet cake recipe during the Great Depression.

l New York City’s Waldorf Astoria Hotel claims to have served the first red velvet cake in the 1930s. The legend is that a customer asked for the recipe and, after being billed $100 for it, passed out free copies, popularizing the cake across the country.

TEA Republic of Tea

Red Velvet Cuppa Chocolate

$10 for 36 tea bags; republicoftea.com

PANCAKE MIX Buttermilk, Inc. Red Velvet Pancake Mix

$12 for 24 ounces; surlatable.com

ICE CREAM Ben & Jerry’s Red Velvet Cake

$4.50 for 1 pint; at grocery stores

Know It All:

RED All ovER…

voDKA Zing Red Velvet

$25 for a 750-ml bottle; at liquor stores

CoFFEE Red Velvet Cupcake

Whole Bean Flavored Coffee $15 for 1 pound; igourmet.com PoPCoRN Popcorn Bistro Red Velvet $34 for 1 gallon; amazon.com cake: mark o met zinger/s tudio d; f ood s

tyling: chelsea zimmer. popc

orn, c

offee, ice cream, tea, p

anc

ake mix and v

odka: mark o met zinger/s tudio d . ill us tra tion: Jord an Bonney . f ood c ol oring: shutters tock.

(53)

s Own, Inc.

IN FLAVOR. NOT CASH.

Creamy parmesan. Freshly made pasta. All-natural, premium

white meat chicken. Ready for two in ten minutes.

Plus all proﬁ ts go to charity. That’s our kind of comfort food.

In the frozen aisle.

(54)

Professional chefs and home cooks in the know covet the right mix of smart shortcuts, go-to ingredients and top tools to create dishes that impress. And they know that to make more than a meal, you need more than a blender. The Vitamix high-performance blender lets you

chop, blend and puree like a pro. Get the inspiration you need to get cooking with a machine that does it all like a pro.

Visit vitamix.com to learn more about Vitamix—the secret ingredient to creating recipes and dishes that are delicious and exciting!

FoodNetwork.com/IronChef Proud Sponsor of

THAI GREEN CURRY WITH SHRIMP

Recipe inspired by Iron Chef America

active time: 1 hour 20 minutes | total time: 1 hour 20 minutes | yield: 4 servings

12 kaf r lime leaves, roughly torn 1_/_{3 cup plus}1_/_{4 cup vegetable oil} 2 shallots, quartered 4 serrano chiles, seeded and

roughly chopped 4 cloves garlic

1_/₂_{cup packed chopped cilantro stems and} leaves, plus whole leaves, for garnish 1 stalk lemongrass (tender inner core from

the bottom 1_/_{3 only), roughly chopped} 1 1 inch piece fresh ginger, peeled and

roughly chopped

1_/_{2 teaspoon kosher salt, plus more to taste} 2 tablespoons Asian ﬁ sh sauce, plus

more to taste

2 teaspoons light brown sugar 1 13.5-ounce can coconut milk 1 pound large head-on shrimp (about

12), peeled and deveined with heads and tails left on

Juice of 1 lime

12 small cherry tomatoes, halved 4 ounces snow peas, trimmed

Put the kaf r lime leaves and 1_/₃_{cup of the oil in a Vitamix container. Select variable} 1. Switch to start and slowly increase the speed to variable 10. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a ﬁ ne sieve into a small bowl and reserve. Clean the container.

Put 1_/_{3 cup water, the shallots, chiles, garlic, cilantro, lemongrass, ginger and salt in the} Vitamix container. Select variable 1. Switch to start and slowly increase the speed to variable 8. Blend for 40 seconds to make a ﬁ ne puree, stopping once to scrape down the sides of the container.

Heat the remaining 1_/_{4 cup oil in a large high-sided skillet over medium heat. Carefully add} the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the ﬁ sh sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 11_/₄_{cups water. Add more salt and ﬁ sh sauce if desired. Bring to a simmer and cook gently} for 5 minutes.

Turn the heat to medium low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more. Ladle the curry into 4 soup bowls. Garnish with cilantro leaves and a drizzle of the kaf r lime oil. Note: This recipe has been written for the Vitamix Professional Series 750 model. If you are using a dif erent Vitamix machine or container size, you may need to make adjustments to the variable speed, processing time, and/or ingredient quantities.

(55)

One of the great things about a Vitamix? It makes soup. Hot soup. Right there, in the Vitamix machine itself. Talk about a secret ingredient. So grab a spoon, because it’s time to rethink what you thought was possible.

Find the recipe for Broccoli Cheese Soup at vitamix.com.

(56)

46 In the Know

Real or Fake?

Find out how these

grocery staples

get their color.

Strawberry yogurt

Part of that pretty pink tint comes from strawberries, but some manufacturers amp up the color with a combination of beet juice and red dye.

yellow MuStard

Mustard seeds aren’t electric yellow; this favorite condiment gets an extra punch from turmeric.

ruby red grapefruit Juice

Some formulas are 100-percent juice, while others contain a splash of carrot juice and red dye to make the drink even more “ruby red.”

Vegetable chipS

These colors are the real deal: You’re chowing down on slices of beets, carrots, sweet potatoes and more.

aMerican cheeSe

The packaged yellow slices at the supermarket get their color from paprika and ground annatto seeds.

yellow rice

Rice can be tinted yellow by different ingredients, depending on the brand. Saffron, caramel coloring, bell pepper and yellow dye are all commonly used.

Spinach wrapS

You’ll find spinach in most green tortillas, but don’t be fooled: These wraps can also contain yellow and blue dyes to intensify the color.

blue corn chipS

Blue corn actually exists—it’s grown in the southwestern U.S.—and it’s the only thing that makes these chips blue.

grape Juice

Grape juice is usually made from real grapes, but some brands add “grape skin extract” to give it that dark purple shade.

blueberry waffleS

Most waffle brands contain real blueberries, but the color often gets a boost from blue dye.

ve

get

able chips, c

orn chips, w

affles and grape juice: dev

on j ar vis/s tudio d . y ogur t, grapefr uit juice, m us

tard and wraps: shutters

tock. cheese: alam

y. rice: getty ima

ges.

(57)

POWER UP

WITH THE

GOODNESS

OF PLANT

PROTEIN.

*Silk Soymilk Original contains 8g protein, 45% DV of calcium, 0.5g saturated fat and 0mg cholesterol; typical 2% dairy milk contains 8g protein and 30% DV of calcium. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.

#mybloom

Smooth and creamy Silk Soymilk Original has as

much protein as dairy milk and 50% more calcium.

And because Silk is plant-based, it’s naturally low

in saturated fat and has no cholesterol.

*

_{Now you}

can enjoy the good without the bad.

(58)

48 In the Know

Ree’s Redo

She posted the original photo of her pasta primavera seven years ago and has hated it ever since. So Ree took her own advice and did a reshoot—it looks like a totally different dish!

Blog Photography

Blogger turned TV star

Ree Drummond

has learned a thing or two

about shooting a home-cooked meal.

When Ree Drummond started her blog, thepioneerwoman.com, in 2006, she didn’t know the first thing about taking pictures. That year, she got her first “big-girl camera”—a Nikon D70—but photography terms like “aperture” and “exposure” were Greek to her. “I started taking pictures. That’s how I learned,” she says. “And I took a lot of bad, bad pictures.” We asked Ree to share some of her early (and somewhat embarrassing!) shots so we could all learn from her mistakes.

Put ReeÕs tips into action! Go to foodnetwork.com/

blogphotocontest to

get her pasta primavera recipe, then show us your picÑyou could win a brand-new Nikon D3300!

ready

to Take

a shot?

Ree loves her vintage

jadeite plates, but “they give everything a sickly cast,” she says. “White

plates are best.”

Ree shoots only during the day with natural light. This pecan pie,

shot at night with a flash, doesn’t look right.

“For some reason, I thought it was a good idea to place my fingers on top of this sandwich,” Ree says. “It wasn’t.”

“These orange muffins just look like a beige blur,”

she says. Now she pulls back to show the edge of

the pan she’s using.

Star Seminar:

Ree tries to capture movement, like a fork cutting into a dish. “It makes a photo not look

staged,” she says.

Avoid colored plates

Don’t shoot at night

Move those hands

Back up a little

Put some life in it

-WIN!-

Before

After

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Feast Your Eyes On

A Whole New World

Eat like a local and enhance your travel

with authentic culinary experiences at any

destination. Let Transitions

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out the best in everything you see and taste.

VISIT SEASONAL MARKETS AND SPECIALTY PURVEYORS. Make a pilgrimage to seek out and sample native delicacies that keep the locals talking.

READ THE LOCAL BLOGS AND PUBLICATIONS.

Ditch your tourist guidebook and ask a trustworthy local barista for insider info on the tastemakers and best food bloggers in the area.

CAPTURE DINING MEMORIES.Savor your meal instead of snapping photos at each course. Ask for a photocopy of the restaurant menu as a keepsake.

CONSIDER THE SUNRISE AND SUNSET. No matter what time of day you choose for exploring, your

Transitions lenses adapt to what’s around you to provide

the best visual experience. When it comes to food and dining, what you see stimulates what you taste.

See things like you’ve never seen them before with Transitions®

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