Food Network Magazine by Forty One Madison

What the Stars Cook At Home

Marcus

Alex

Maneet

Time for

ina

Soup! Sweet Potato Soup with Cheesy Croutons!

Fun

Halloween Treats

25Easy

Fall Meals

You Need Right Now Make Pot Pie on a Sheet Pan

Current Obsession:

Crispy Smashed Potatoes Amazing Cakes

Step by Step

Food Network Magazine

Contents O C TO B ER 2020

RALPH SMITH.

Carve your pumpkin with cookie cutters! See page 103.

OCTOBER 2020

FOOD NETWORK MAGAZINE

contents

4 6 10 15 116

Recipe Index To Your Health Editor’s Letter Calendar Great Shot!

In the Know 17 Hungry for Change • America has

Fall

a hunger problem. Here’s how to help.

Weekend Cooking Cookbook

18 Food News • Another new milk is

80 A Little Comfort • Get cozy

hitting the dairy aisle!

20 Star Diary • Molly Yeh takes us

82 Making History • Marcus

through a day in her life on the farm.

Samuelsson shares a recipe inspired by the legendary Leah Chase.

22 Know It All: Dalgona Coffee

Time to try this social media star.

84 A Flavorful Journey • Maneet

Chauhan makes a favorite soup from her childhood.

24 Smash Hit! • Make the potatoes that have taken over Instagram.

86 Like Mom Used to Make

26 At Home with Ted Allen • Step L

A ram g a t s n I SECTION CI SPE

Alex Guarnaschelli’s hearty pizzaiola is perfect for fall.

inside the Chopped host’s historic Brooklyn brownstone.

Fun Cooking

36 What’s Your Instagram Food IQ? • Test your knowledge of the food in your feed.

38 12 Ways to Be a Better Food Stylist • Your shots of

Preview

with Ina Garten’s new cookbook.

88 All in the Family • Geoffrey

Zakarian’s daughters give us a sneak peek of their first cookbook.

Party Time

91 Bloody Good • Steal a creepy

cake idea for a Halloween dessert.

tonight’s dinner are about to look so much better.

92 A Month of Halloween Tricks & Treats • It’s fun for days!

43 #bowlgoals • These pretty meals

100 A Brief History of Halloween Treats • Trick-or-treating is an odd

taste as great as they look.

tradition. Find out how it started.

50 Bright Ideas • Candy melts are the secret to so many colorful treats.

103 A Cut Above • Cookie cutters are

the best pumpkin-carving tool around!

54 The Cakes of Instagram • Make a cake that’s a total showstopper!

106 The Great Pumpkin Cake

Bake a chocolate cake right inside a pumpkin.

Weeknight Cooking 61 Weeknight Dinners • Add one of

On the Road

these new recipes to your rotation.

70 Inside the Test Kitchen • Our

109 Delivering the Goods • Get a

72 Kids’ Meal: Souper-Duper!

111 United Sandwiches of America

74 Yay for Sheet Pan Dinners!

114 The Coolest Cans • You’ll want to

taste of Seattle, right at home.

experts dish out some helpful tips.

Re-create some iconic dishes from across the country.

This Greek orzo soup will be a hit with everyone. The meals are great, the easy cleanup is even better!

Cover photograph by Ralph Smith Food styling: Taylor Smith

FOOD NETWORK MAGAZINE

OCTOBER 2020

buy these beers for their good looks.

Contest 118 Who’s Counting? • Guess how many gummy worms are in the jar and you could win $500!

Thanks for all the help

and for not telling anyone I need it.

BRING SOMETHING MORE TO THE TABLE

Recipe Index SOUPS AND STEWS 65 Cover Recipe

Greek Lemon Chicken-Orzo Soup

Ultimate Beef Stew

Leah Chase Gumbo

Thukpa (Chicken Noodle Soup)

111

112

113

Philly Cheesesteak

Pimiento Cheese Sandwich

Cubano

Lobster Roll

Hot Brown

Shrimp Po’Boy

Sweet Potato Soup with Bacon Croutons

SANDWICHES

MEAT AND POULTRY 46

Tex-Mex Steak Bowls

Za’atar-Spiced Steak Salad

Fajita Meatballs and Rice

Pork Tenderloin with Balsamic Onions

Spiced Chicken and Kale Bowls

Soy-Garlic Chicken with Fried Rice

Sheet Pan Mojo Chicken and Plantains

Find out how to make picture-perfect dishes in our special Instagram section on page 35.

Roasted Spatchcock Chicken

FISH AND SEAFOOD 62

VEGETARIAN DINNERS

Thai Shrimp Curry

Fish with Sweet-andSour Caponata

Sheet Pan Curried Cauliflower and Salmon

Thai Noodle Bowls with Broccoli

Moroccan-Spiced Couscous with Eggs

PASTA 63

Try Alex Guarnaschelli’s pasta dinner! Baked Cavatappi with Sausage

Cheese Tortellini with Squash

FOOD NETWORK MAGAZINE

OCTOBER 2020

Pork Shoulder Pizzaiola

Sheet Pan Vegetable Pot Pie

contents

SIDES 24

Perfect Smashed Potatoes

Spinach Spaetzle

Glazed Roasted Cauliflower

Sesame Kale Salad

Chili-Lime Roasted Carrots

DRINKS AND DESSERTS 22

Dalgona Coffee

Candy Melt– Dipped Treats

Candy Melt Cupcake Toppers

Melting Ice Cream Cone Cake

Shag Cake

107

You can bake a cake in a pumpkin! Geode Cake

Chocolate Cake in a Pumpkin

HALLOWEEN TREATS 91

Blood Orange Curd

Skeleton Candy Apples

Spiderweb Milkshakes

Candy Corn Waffles

Candy-Infused Vodka

Bloody Punch

Black-and-Orange Cookies

Bewitched Squash Soup

Ghost Toast

Bubbling Cauldron Punch

Black-and-Orange Cupcakes

Banana Mummies

Monster Crostini

Chocolate Gummy Worms

Buggy Pancakes

Ghoulish Smoothie Bowls

Devilish Eggs

Skull Meringues

Ghost Cupcakes

Bloodshot Eggs

Pumpkin Cheese Ball

Jack-o’-Lantern Cheeseburgers

Skeleton Hand Pudding

OCTOBER 2020

Over-the-Top Caramel Apples

FOOD NETWORK MAGAZINE

contents

To Your Health Here’s what’s extra good for you in this issue.

Looking Good

Leave the peel on for extra fiber!

Coffee Break Go ahead—get a refill. A new study published in The Journal of Nutrition found that women who drank two to three cups of coffee a day had about 3 percent lower body fat compared to those who didn’t drink coffee at all. Read about one of the year’s biggest coffee trends on page 22.

FOOD NETWORK MAGAZINE

OCTOBER 2020

In Season: Parsnips Carrots get all the attention, but parsnips are just as sweet, with a distinct nutty flavor— and they’re full of fiber, vitamin C and folate. Try them in the soup on our cover, or cut them into sticks, toss with olive oil and salt, and roast at 425˚ for 45 minutes, stirring halfway through. Serve them like fries!

Be a Sugar Detective Did you eat ice cream for breakfast this morning? Probably not, but if you ate sweet flavored yogurt, you’re not doing much better. According to the new book Sugar Shock ($22, Hearst Home), a 5.3-ounce serving of flavored yogurt can contain up to 29 grams of sugar—more than half a cup of vanilla ice cream! Pick up the book to find out where else sugar is lurking and how to make smart swaps.

PARSNIPS AND COFFEE: GETTY IMAGES.

Yet another reason to eat more fish and seafood: It’s good for your hair! According to Natural Medicine Journal, a lack of omega-3s and other fatty acids in your diet could contribute to hair loss, which affects up to 50 percent of women over the age of 50. Try to eat more tuna, salmon and whitefish, and check out the Thai shrimp curry on page 62.

contents

Star Search

Find your favorite celebs in this issue. Sunny guest-edits next month’s issue. Make sure you check it out!

Maneet’s birthday is October 27!

Ted Allen Chopped pg. 26

Sunny Anderson The Kitchen pg. 116

Maneet Chauhan Chopped pgs. 84, 116

Ina Garten Barefoot Contessa: Cook Like a Pro pg. 80

You can buy a signed copy of Cook with Me, Alex’s new cookbook, at alexguarnaschelli .com. Try a recipe from the book on page 87.

Tune in to Jeff’s great podcast, Come On Over, where he talks food, family, music and more! Listen at comeonover.com. Alex Guarnaschelli Chopped; Supermarket Stakeout; Fix Me a Plate (on foodnetwork.com) pg. 86

Jeff Mauro The Kitchen pg. 116

Katie Lee The Kitchen pg. 116

Marcus helped form the Independent Restaurant Coalition to keep small businesses afloat. Donate at saverestaurants.com. Marcus Samuelsson Chopped pg. 82

Trisha Yearwood Trisha’s Southern Kitchen pg. 116

Molly Yeh Girl Meets Farm pg. 20

Geoffrey Zakarian Chopped; The Kitchen; Iron Chef America (on Cooking Channel) pgs. 88, 116 Fun with

ENGLISH MUFFINS!

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akes Panc Snacks

CCOOOOKBOOK

Cupcakes Dinner

150+

R RECIPES FO CHEFS YOUNG ert

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RECIPES FOR YOUNG CHEFS

Dess

Calling All Junior Chefs!

Pesto Piz English Mu za ffin ACTIVE

: 10 min

TOTAL:

10 min

Buffalo Ch English Muicken ffin

SERVES

:1 ¼ cup part-skim ricotta cheese 1 tables poon pesto Kosher salt and freshly ground 1 English pepper muffin, split 2 tables poons shredd Chopped fresh basil, ed Italian cheese blend for toppin g Preheat the ricotta and broiler. Mix togeth er the with salt pesto in a small and peppe bowl. Season r. Toast the English muffin Spread the ricotta mixturin a toaster. of the English e on the muffin cut sides shredded cheese. . Sprinkle with the Place the English muffin sheet, carefu halves on lly place and broil under the a baking until the broiler bubbling, cheese is about 3 browned minutes. Top with and basil.

ACTIVE

: 10 min

2 3

TOTAL:

Curried Tu na English Mu Melt ffin

10 min

SERVES :1 1 tables poon mayon 1 tables naise poon sour cream 1 tables poon Buffalo ½ cup hot sauce shredd (skin removed rotisserie chicke ed) n Kosher salt 1 English muffin, split Unsalted butter for spread , at room tempe rature, Finely chopp ing ed celery and carrots , for toppin Mix togeth g er the mayon and hot naise, sour sauce in a chicken cream and seasonsmall bowl. Stir in the with salt. Toast the English muffin Spread butter in a English muffin on the cut sidestoaster. of the and top salad and some celery with the chicke n and carrots .

ACTIVE

: 10 min

1 2

44 Lunch

10 min

SERVES

Tex-Me English Mu x ff ACTIVE

: 10 min

TOTAL:

10 min

SERVES

:1 1 English muffin, split 2 tables poons refried 2 tables poons shredd beans Salsa, sour ed cream, chopp pepper jack cheese and fresh cilantro, ed pickled jalapeñ for toppin os g Preheat the muffin in broiler. Toast the a the cut sidestoaster. Spread English of the English the beans on with the cheese. muffin and top Place the English muffin sheet, carefu halves on lly place and broil under the a baking until the broiler 3 minute cheese is s. Top with melted, pickled jalapeñ about salsa, sour cream, os and cilantr o.

Our cookbook is perfect for kids who are just starting out in the kitchen! It’s packed with more than 150 recipes, plus trivia, kitchen tips, quizzes, coloring pages and more. Find it wherever books are sold.

TOTAL:

2 tables poons mayon ½ teaspo naise on curry powder 1 3-ounc e can tuna, 1 scallio drained n, thinly sliced Kosher salt and freshly ground 1 English pepper muffin, split 2 small slices Sweet potato cheddar cheese chips, for topping Preheat the mayonnaise broiler. Mix togeth small bowl. and curry powde er the r in a Stir in Season with salt the tuna and scallio and peppe n. r. Toast the English muffin Spread the tuna mixtur in a toaster. of the English e muffin. Topon the cut sides a slice of each half cheese. with Place the English muffin sheet, carefu halves on lly place broil until under the a baking broiler and 3 minute the cheese is melted s. Top with , sweet potatoabout chips.

Tip

Split English muffins fork, not in half with a knife, good nooksso you’ll end up a and crannie with s.

Sloppy Joe Frie ACTIVE: 35

potatoes 3 large russet ons 3 tablespo olive oil extra-virgin chili powder 1 teaspoon ground beef 1 pound , sliced 1 bunch scallions green parts (white and separated) chopped 1 clove garlic, ¾ cup ketchup ons packed 2 tablespo sugar brown light s 2½ teaspoon sauce Worcestershire 1 cup shredded cheddar cheese mozzarella 1 cup cubed tomatoes Chopped cherryjalapeños, and pickled (optional) for topping

Tip

dinner, For a speedier serve and skip step 1 over the beef mixturefries baked frozen instead.

min

TOTAL: 40

min

SERVES: 4

into Cut the potatoes oven to 425˚. ½ teaspoon Preheat the olive oil and and bake, Make the fries: with 1 tablespoon in a single layer toss and thin wedges; a baking sheet. Spread oven with oven mitts on from the and bake until chili powder Carefully remove Return to the oven 15 minutes. with a spatula. flip the potatoes 15 more minutes. in a large golden, about ons olive oil g g 2 tablespo the remainin heat the remainin Add the beef and heat. Meanwhile, meat with medium-high Cook, breaking up the the Add skillet over chili powder. , about 5 minutes. , about ½ teaspoon until browned until slightly softened sauce cook a wooden spoon, Worcestershire until and garlic and sugar, whites brown scallion and simmer Add the ketchup,the heat to medium 2 minutes. water; reduce and 1½ cups about 8 minutes. cheddar, thickened slightly, beef mixture, . Top with the pickled jalapeños among plates. tomatoes and Divide the fries greens, scallion mozzarella,

Did You Know?

The origin of the sloppy joe sandwich is a mystery: Some say it was invented by an Iowa cook named Joe, some claim it came from Sloppy Joe’s Bar in Florida, and others insist it was invented at Sloppy Joe’s saloon in Havana.

Dinner

106 Dinner

FOOD NETWORK MAGAZINE

OCTOBER 2020

107

THE

SOOTHING, HONEY-LIC OUS, NIGHTTIME, SNIFFLING, SNEEZING, COUGHING, ACHING, STUFFY HEAD, FEVER,

BEST SLEEP WITH A COLD, MEDICINE.

Use as directed. Â© Procter & Gamble, Inc. 2020

editor’s letter

Melt My Heart

These are three of the many cakes I’ve decorated with candy melts. I might need a new party trick soon!

FOOD NETWORK MAGAZINE

OCTOBER 2020

cupcake incident by using candy melts on pretty much every birthday cake I’ve made since (see exhibits A, B and C below). If you haven’t messed around with candy melts yourself, you should give them a try: We came up with some quick, fun projects on page 50 as part of our special Instagram section. You’ll discover when you work with them that candy melts aren’t the world’s finest-tasting confections—they’re overly sweet disks of fake white chocolate, artificially flavored and very artificially colored, but whatever. They are bright, cheerful and endlessly entertaining, and in a year like the one we’ve had so far, that’s pretty much all we need.

Maile Carpenter Editor in Chief @maile__fnmag

CANDY MELTS: MIKE GARTEN. CARPENTER: TRAVIS HUGGETT.

normally get along with my kids’ teachers, but a few years back one of them tried to kill my candy-melt dreams: I was supposed to bring treats to school for my daughter’s birthday and I asked for the class list so I could write all the kids’ names in candy melts and use them as cupcake toppers. (You can melt down the colorful disks and pipe them into pretty much any design.) The teacher rejected my plan outright, saying it would take too much time to pass out personalized desserts, so I revolted by drawing the school logo in candy melts instead. I figured he’d witness my handiwork and regret his decision about the names, but the joke was on me: The cafeteria was about 100 degrees and every one of my toppers slumped over and melted into the frosting. It was what you’d call a teaching moment: I learned the limitations of my favorite decorating product (heat is deadly), and I learned to save my overblown baking projects for family and friends. I recovered from the

When you’re made with 100% real cheddar, that’s worth smiling about.

Kids love the taste. Moms love that they’re baked with 100% real cheddar cheese. ®

The Snack That Smiles Back

Meals worth sharing. Let the warmth in. Artfully crafted stoneware in earthy tones brings a thoughtful and sophisticated spin to your table while channeling all of the fall feels.

Fall prints + hues. Add a pop of color and texture to your table with a fall-themed runner. Pair it with cheerful napkins and muted dinnerware for a picture-worthy look.

Design your flawless fall tablescape at Kohls.com/FoodNetwork.

Bring warmth to your family meals this fall with these tips and tricks for effortless weeknight dinners. From start to finish, youâ&#x20AC;&#x2122;ll have everything you need to prepare and serve picture-perfect fare that everyone will love.

Aperol Whiskey Sour

Pinch 4-pc. Rocks Glass Set A classic rocks glass with a twist. This set features unique indentation for a more comfortable grip. Perfect for cocktail hour with friends.

Cheesy Gnocchi with Butternut Squash Sauce Ceramic 10-pc. Cookware Set This go-to cookware set has two-layer ceramic coating and tempered glass lids, making family dinners a breeze.

Baked Apples with Cranberries and Pistachios Essential Textured Bakeware Set Textured bakeware improves airflow for even baking, while the bronze finish makes it stylish enough to use from oven to table.

Aperol Whiskey Sour 1 1/2 ounces whiskey 1 1/2 ounces lemon juice, plus 1 lemon slice 1/2 ounce simple syrup 1/2 ounce aquafaba (liquid from a can of chickpeas), optional 1 ounce Aperol 1 maraschino cherry

Combine the whiskey, lemon juice, simple syrup and aquafaba, if using, in a cocktail shaker full of ice. Shake vigorously, then pour the ice and cocktail into a Food Network™ Pinch Rocks Glass. Pour the Aperol into the cocktail. Garnish with the lemon slice and cherry.

Pinch Rocks Glasses

Yield: 1 cocktail Active time: 5 minutes Total time: 5 minutes Ease of preparation: easy

Cheesy Gnocchi with Butternut Squash Sauce 2 tablespoons unsalted butter 4 cups cubed butternut squash (about 1 pound) 3 cloves garlic, smashed 1 tablespoon plus 1 teaspoon chopped fresh thyme 2 cups milk 1 teaspoon freshly grated nutmeg Kosher salt and freshly ground black pepper Two 17-ounce packages gnocchi 1 cup shredded white cheddar (about 4 ounces) 1 cup shredded yellow cheddar (about 4 ounces) Yield: 6 to 8 servings Active time: 45 minutes Total time: 1 hour 5 minutes Ease of preparation: easy

Preheat the oven to 350°F. Heat the butter in Food Network™ 10-pc. Ceramic Cookware Set - 3-qt. Covered Sauté Pan over medium-high heat. Add the squash, garlic and 1 tablespoon thyme. Cook, stirring occasionally, until the squash is softened and beginning to brown at the edges, about 8 minutes. Stir in the milk, nutmeg and 1 teaspoon each salt and pepper. Bring to a simmer, reduce the heat and simmer, stirring occasionally, until the squash is fork-tender, about 15 minutes. Transfer to a blender and puree until smooth.

10-pc. Ceramic Cookware Set

Cook the gnocchi according to the package instructions. Drain, reserving 1/2 cup cooking water. Return the squash mixture to the pan over medium heat. Stir in the gnocchi, cooking water and ½ cup of each cheese; cook until the cheese melts into a loose sauce. Season with salt. Sprinkle with the remaining cheese and 1 teaspoon thyme. Bake until the cheese is melted, 10 to 12 minutes. Let stand 5 minutes before serving.

Baked Apples with Cranberries and Pistachios 6 Gala apples 4 tablespoons unsalted butter, at room temperature 1/4 cup packed light-brown sugar 1/4 teaspoon ground cardamom 1/4 teaspoon ground cinnamon Pinch kosher salt 1 cup apple cider 1/4 cup sweetened dried cranberries 1 tablespoon honey 1/4 cup shelled pistachios, chopped Lightly sweetened whipped cream, for serving Yield: 6 to 8 servings Active time: 20 minutes Total time: 1 hour Ease of preparation: easy

Preheat the oven to 400°F. Stem the apples and halve crosswise. Scoop out the seeds and cores with a melon baller and discard. Arrange the apples cut-side up in the Food Network™ 3-pc. Essential Textured Bakeware Set - 9x13” Cake Pan. Combine the butter, brown sugar, cardamom, cinnamon and salt in a small bowl. Spread about a heaping teaspoon of the butter mixture on top of each apple. Add the cider to the pan and sprinkle the cranberries all over. Bake, basting halfway through, until the apples are tender when pierced with the tip of a paring knife, about 40 minutes. Remove 1 tablespoon of the hot liquid from the pan to a small bowl; stir in the honey, then the pistachios. Serve the apples warm or at room temperature, topped with the cranberries from the pan, the honey mixture and whipped cream.

3-pc. Essential Textured Bakeware Set

calendar

October SUN

mon

TUE

WED

THU

FRI

It’s pumpkin spice season! Add some to your morning toast: Spread with butter, then sprinkle with a mix of sugar and pumpkin pie spice. LEAVES AND TOAST: GETTY IMAGES. TOMATO SOUP: VICTOR SCHRAGER. COCKTAIL: CHARLES MASTERS. POPCORN AND CHEESE: LEVI BROWN. SQUID INK PASTA AND LEAF COOKIE: RALPH SMITH. CRANBERRY SAUCE SANDWICH: RYAN LIEBE. PUMPKIN PASTA: JUSTIN WALKER. CARAMEL APPLE CAKE AND FRIES: ANDREW PURCELL. TACO BREAKFAST: DAVID MALOSH. HAUNTED HOUSE: RYAN DAUSCH.

SAT Soup Saturday! Try this shortcut: Sauté fresh thyme in butter; add 3 cups pasta sauce, 2 cups water and ½ cup cream; simmer 5 minutes.

Have a brunch cocktail: Mix equal parts apple cider, ginger beer and bourbon in ice-filled glasses.

Today is Pablo Picasso’s birthday. Paint your cookies: Cover sugar cookies with royal icing and let harden, then paint with food coloring.

It’s Thanksgiving in Canada today. Break out the cranberry sauce: Serve on sandwiches with herbed goat cheese and arugula.

The American Library Association was founded on this day in 1876. Check out our special fall cookbook section on page 79!

Get going with a Taco Tuesday breakfast: Fill tortillas with scrambled eggs, home fries and pickled jalapeños; serve with salsa.

The Statue of Liberty, a gift from France, was officially unveiled today in 1886. Make a Frenchinspired grilled cheese with brie and Roquefort.

It’s the 75th anniversary of the microwave oven! Dress up some microwave popcorn: Coat it with melted chocolate and let set.

Cook dinner in 20 minutes: Sauté fresh sage in butter. Whisk in 1 cup each pumpkin and cream; toss with cooked pasta and parmesan.

The Food Network Kitchen app is 1 year old today. Gather some friends together for a live cooking class!

Whip up a quick side dish: Toss frozen sweet potato fries with olive oil, smoked paprika and chipotle chile powder. Bake as directed.

Freaky Friday! Make squid ink pasta for dinner: Toss with olive oil, salt, chopped parsley and shaved parmesan.

OCTOBER 2020

Make caramel apples this weekend (see page 99)—or a cake that looks like one! Go to foodnetwork .com/giantapple.

Happy Halloween! Use your candy to decorate a store-bought haunted cookie house kit. This one has a licorice roof and candymelt trees.

FOOD NETWORK MAGAZINE

DELTA®

VOICEIQ

T EC HNO LO GY

Ask Delta to do it for you. Delegate everyday tasks with Delta VoiceIQ Technology. Turn on, turn off, measure custom amounts, and even warm up water all with just a voice command. Visit deltafaucet.com/voiceiq. Amazon, Alexa, Echo, and all related logos and motion marks are trademarks of Amazon.com, Inc. or its affiliates. VoiceIQ™ Technology is not created by, affiliated with, or supported by Amazon Technologies, Inc.

in the know

GETTY IMAGES.

Hungry for Change

This plate is empty for a reason: More than 37 million people in the United States struggle with hungerâ&#x20AC;&#x201D;and the coronavirus outbreak has made the situation even more dire. In some areas, lines of cars waiting to receive groceries from food banks have stretched more than a mile. One way to help is to support the hunger-relief network Feeding America, which is working to build inventory in food banks nationwide and ensure they operate safely during the pandemic. Donate at feedingamerica.org. OCTOBER 2020

FOOD NETWORK MAGAZINE

food news

8 THINGS

you need to know this month

You can put AVOCADOS in your coffee. Just when we thought the alternative-dairy aisle couldn’t get more crowded, supermarkets in California, Texas and 12 other states have started selling Avocadomilk. It’s made from oats and freeze-dried avocados and is similar in flavor and creaminess to oat milk.

These DUMPLINGS aren’t for dinner. Ceramic artist Stephanie Shih was playing around with clay in her Brooklyn studio when she noticed it felt like the dough her Taiwanese-American family used to make dumplings. She sculpted porcelain versions and found an audience hungry for them on Instagram. Since then she has created other pantry staples, like Gold Plum Chinkiang Vinegar, often turning to her followers for guidance. “Social media has allowed us to democratize the art world,” she says. Check out her work @stephaniehshih and in a virtual exhibit at the American Museum of Ceramic Art. amoca.org

FOOD NETWORK MAGAZINE

OCTOBER 2020

Almost a quarter of Americans made at least one purchase this year while under the influence of alcohol, according to a recent survey. And we’re spending more than three times on those tipsy purchases than we did in 2017! SOURCE: FINDER.COM

AVOCADOS: ALAMY. WINE: GETTY IMAGES.

You shouldn’t DRINK AND SHOP.

in the know If your kids hate broccoli, don’t force them to eat it. A recent study found that some children were more likely to become picky eaters when parents pressured them to consume certain foods.

S New on the

helf

Find these products in stores this month.

OJ is making a COMEBACK. Sales of the drink have steadily declined over the last 20 years, but the pandemic seems to have helped spark a revival: Retail sales spiked by more than 30 percent in March and April! SOURCE: NIELSEN

Silk Almond Hint of Pumpkin Spice Beverage

Whip up a DIY pumpkin spice latte with this milk alternative. $3.50

SOURCE: PEDIATRICS

Reese’s Franken-Cups

Most of us are CANDY HOARDERS.

This beloved candy got a Halloween makeover— now it’s half green! $1

Nearly 60 percent of Americans admit they’ve hidden sweets! Our hiding places aren’t as clever as we think, though. A third of us keep our candy in a dresser or a high cabinet, while 22 percent stash it above the fridge.

ORANGE JUICE: SHUTTERSTOCK. CANDY AND CUP OF COFFEE: GETTY IMAGES.

SOURCE: HI-CHEW

Baileys Apple Pie

This limited-edition flavor tastes like the classic dessert topped with ice cream. $25

This COFFEE is dope. Former café owners Michelle and Michael Loyd noticed that Black people were often excluded from the coffee world, so last year they launched Dope Coffee, an online shop selling products inspired by Black culture. They started with three kinds of beans and have recently introduced beauty products made with recycled grounds. Their newest addition: an exfoliating soap called Original Man, named after the idea that all humans come from the same ancestors in Africa. realdope.coffee OCTOBER 2020

FOOD NETWORK MAGAZINE

in the know

Star Diary

Catch Molly on Girl Meets Farm, Sundays at 11 a.m. ET.

Molly Yeh spends her day recipe testing—and teaching her baby daughter how to be a food stylist!

7:30 a.m. I wake up the same way almost every day: My husband Nick plops our 18-month-old daughter, Bernie, on the bed next to me, and Bernie says, “Ham… ham… ham!”— her word for milk. It’s time for me to feed her! 8 a.m. Smoothie time! We

have fruit and veggie smoothies every morning, which makes me feel less bad about all of the cake I test. This morning we’re having blueberry–cashew cookie smoothies, a recipe I’m working on for my next book. I mix Bernie’s with oatmeal so it’s thick enough for her to eat with her hands.

8:30 a.m. Cleanup. Whose idea was it to let this child eat oatmeal with her hands?! I sip coffee while Bernie and I have music time. 9:30 a.m. Bernie snacks on

freeze-dried raspberries and empties out a utensil drawer while I make dough for multigrain crackers I’m testing for my book. They’re a seedy slice-and-bake situation, inspired by my favorite Trader Joe’s crackers.

10 a.m. It’s time for Bernie’s first nap, which is when I work out. After I finish, I eat half of a muesli bar, another book recipe. 10:45 a.m. I make lunch:

white beans simmered with a parmesan rind, a whole head of garlic and tomatoes. I also get a head start on dinner. I chop up potatoes, onions and broccolini for soup. And I make pizza dough because tomorrow is Pizza Friday.

12:15 p.m. I slice and bake

the crackers and read with Bernie, who’s now awake. We get so caught up in Spot books that I forget the crackers and they get severely overbaked. Oops!

1 p.m.

Nick comes in for lunch. I fish the garlic head out of the beans and smash the cloves all over some crusty toast, then cover the beans with a storm of parm, a drizzle of olive oil and a lot of black pepper. We use the toast to shovel the beans into our mouths.

2 p.m. Bernie

and I fill up the kiddie pool. It becomes clear that she has no interest; she only wants to crawl over to the garden and pull up the scallions. But hey, whose Star Diary is this? I have a lovely time by the pool, dreaming about the cake I’ll bake later.

3:20 p.m. During Bernie’s second nap, I get my broccolini soup simmering for dinner. I also bake off more crackers and a turmeric cake that I’ve been wanting to make from my friend Benjamina Ebuehi’s cookbook. 4:11 p.m. It’s snack-with-

abandon o’clock: I have a couple of bites of breakfast sausage–stuffed biscuits I made yesterday, another recipe I’m testing for my book. OMG, I’ll shut up about my book now.

4:30 p.m. Bernie and I split a slice of turmeric cake while I try to style it by the window for an Instagram post.

Bernie is requiring that I hold her, so this activity turns into a mini bonus workout/styling lesson. Two of her toes make it into the frame—extra deliciousness!

5:50 p.m. We sit down on the kitchen floor with a ladleful of broccolini soup so that we can check for seasoning. Bernie eats two more bowls, so we call this dinner number one. 6:09 p.m. I make the accessories for the soup: buttery toasted breadcrumbs and poached eggs from our chickens. 6:30 p.m.

Nick comes in and we eat dinner! The soup is bright green and topped with Sriracha and olive oil, the breadcrumbs and eggs, and flaky salt and black pepper. It’s ready for the next phase of testing (when other people test it!).

7:12 p.m. Bernie’s bath time, story time and bedtime. 9:24 p.m. Nick and I watch a

documentary, then it’s bedtime!

What Gets Molly Through the Day

Supergoop! sunscreen “I’m a sucker for the fun packaging, and it doesn’t make me sticky.” Play Everyday Lotion SPF 30, $32; supergoop.com

FOOD NETWORK MAGAZINE

GIR Ultimate Ladle “This ladle is squishy, so it scoops up every drop. I never knew I could love a ladle this much.” $13; gir.co

OCTOBER 2020

Stasher reusable bags “I have a rainbow of them. They’re so pretty and cut down on plastic waste.” Sandwich Bag, $12; stasherbag.com

Kiehl’s avocado eye cream “This eye cream reminds me of David from Schitt’s Creek.” Creamy Eye Treatment with Avocado, $50; kiehls.com

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in the know

know It All

Dalgona Coffee Is the Instagram-famous drink worth the hype? Try it!

Who’s Whipping Coffee?

Whipped coffee has been around for centuries in different forms. In Pakistan and India, phenti hui is traditionally a hot beaten drink in which milk is poured over coffee. In Greece, classic frappés are made using a cocktail shaker and the coffee is poured over ice. Cuba’s signature café Cubano has a sweet layer of crema made by whisking espresso with sugar until it becomes foamy.

MAKE YOUR OWN #DALGONACOFFEE

Combine 2 tablespoons each granulated sugar and instant coffee or espresso powder in a medium bowl. Add 2 tablespoons boiling water and beat with a mixer on medium-high speed until pale brown and fluffy, 3 to 5 minutes. Pour 1 cup cold milk (or an alternative milk, such as oat milk or almond milk) into an ice-filled glass and spoon the whipped coffee mixture over the top just before serving.

in partnership with

FOOD NETWORK MAGAZINE

OCTOBER 2020

PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

f photos of whipped coffee took over your Instagram feed earlier this year, you’re not alone. Dalgona coffee— made from instant coffee, sugar, water and milk—has been one of 2020’s biggest food crazes. The trend started in January with actor Jung Il-woo, who tried the drink at a restaurant in Macau while filming an episode of a South Korean food show called Pyunstorang. The actor was blown away by the taste—and the fact that the chef had to stir it 400 times to whip it into shape. He likened the coffee’s color to a Korean honeycomb toffee treat called dalgona, coining the name. In March, TikTok creator @imhannahcho posted a tutorial on how to make the drink, racking up millions of views and helping set off an international obsession that is still going strong. Here’s how to make your own.

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in the know

Smash

Hit!

If you haven’t been smashing and crisping your baby potatoes, it’s time to start.

e’ve seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery “melting” potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It’s simple—and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here’s how to make them like a pro.

Choose the right potato.

Little potatoes are best for smashing— they have the perfect ratio of skin to flesh. Larger potatoes are too hard to flatten and won’t get as crisp.

Increase the surface area. The flatter the potatoes, the crispier they will get in the oven. Once you spread them on the baking sheet, smash them firmly with a spatula, potato masher or a measuring cup until the skins crack.

Before you pop those smashed potatoes in the oven, drizzle them with olive oil and season with salt and pepper. Sprinkle with spices or grated cheese if you want.

Crank up the heat.

We like using the broiler for crisping the potatoes. The high heat gets the skins extra golden. Just keep an eye on the potatoes so they don’t burn!

FOOD NETWORK MAGAZINE

OCTOBER 2020

PERFECT SMASHED POTATOES

Put 1¾ pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

in partnership with

PHOTO: RALPH SMITH; FOOD STYLING: TAYLOR SMITH.

Add some flavor.

D iscove r O u r

NoT-SO-SECRET FAMiLY RECiPES.

For tons of delicious, easy Creamer potato recipes created by our Little Potato Ambassador family, visit LittlePotatoes.com/Friends

Little Potato Tuna Pie Chantal Lambert

in the know

At Home with

Ted Allen Ted Allen and Barry Rice’s 1800s Brooklyn brownstone has tons of historic details—but it’s far from old-fashioned.

MATTHEW WILLIAMS.

Back parlor

This cozy spot on the first floor is where the couple spends most of their time. The watercolor above the fireplace is by the late New York artist and poet John Giorno.

Dining room

Ted and Barry wanted this space to feel moody, so they chose a dark blue and gold floral wallpaper. The table, inspired by stalagmites, is beloved by Rufus, one of the couple’s Maine Coon cats.

hen Ted Allen first stumbled upon this Brooklyn brownstone, the carpet was bright red, the walls were Pepto Bismol pink and the facade was crumbling—and he thought it was perfect. The Chopped host and his husband, interior designer Barry Rice, knew that they had found something special in the 1879 four-story building, a former boarding house. “We were doing a bad job of hiding our excitement,” Ted says. For the next few years the couple overhauled

the house from bottom to top. They spent a year and a half renovating the lower floors, took a break for a year, then tackled the top floors. Their goal was to preserve the best of the original features—like ornate molding and a stained-glass skylight. Once that was done, Barry filled the rooms with modern furniture and art, carefully choosing statement pieces for every part of the house. “To put crazy designer furniture from the ’60s and ’70s in a Victorian house is really fun,” Ted says. “This place has got plenty of quirk.” OCTOBER 2020

FOOD NETWORK MAGAZINE

in the know

Front parlor

Ted and Barry restored the brownstone’s front parlor, including the fireplace and parquet, to its former glory. Then they brought the space to life with a sculptural 1970s Joe Colombo Elda chair and a glam brass and chrome coffee table by Paul Evans: “It looks like something Rod Stewart would have in his apartment,” Ted jokes.

FOOD NETWORK MAGAZINE

OCTOBER 2020

Main bedroom

Barry won this glossy midcentury Karl Springer bed at an auction and accented it with a fuzzy Mongolian wool pillow.

“

Our job in this house is to preserve it—and have fun while we’re at it. —Ted Allen

”

Bathroom

Ted and Barry had to rip out most of this space, but they left the claw-foot tub, which has been in the house since 1910! David Hicks’s Groundworks wallpaper and a psychedelic Oliver Hibert painting make the room as memorable as the rest of the house. OCTOBER 2020

FOOD NETWORK MAGAZINE

in the know

Get the Look

Pick up some of Ted and Barry’s finds for your own home.

The chandelier in the front hall is a prototype of Jason Miller’s Superordinate Antler Chandelier. “It’s a special piece to us,” Ted says. $2,420; ylighting.com

The couple chose Romo’s Kala Floral wallpaper for the dining room to make the space feel a bit sultry. This Lomasi Wallcovering, also from Romo, is a close match. Pricing upon request; romo.com for buying info

Ted and Barry added a touch of whimsy to the bathroom with this Reversible Zebra Bathmat. $88; jonathanadler.com

FOOD NETWORK MAGAZINE

OCTOBER 2020

INTERIOR PHOTO: MATTHEW WILLIAMS.

The black leather chairs in Ted and Barry’s dining room were designed by Mario Bellini in 1977. This Sava Chair has a similar look. $299; roomandboard.com

Replicate the look of the vintage wall hanging in the bedroom with this Artisan House C. Jeré Junction Wall Décor. $260; wayfair.com

ECZEMA: UNDER CONTROL. SO ROLL UP THOSE SLEEVES. DUPIXENT is a breakthrough in the treatment of uncontrolled moderate-to-severe eczema (atopic dermatitis). Approved for ages 6 years and up. JASON, REAL PATIENT. Individual results may vary.

DUPIXENT helps restore the look and feel of skin. And it’s not a cream or steroid. It’s a biologic that continuously treats eczema over time–even between flare-ups. See and feel a significant difference with:

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• In clinical trials at 16 weeks, 37% of adults and 24% of teens (ages 12-17) saw clear or almost clear skin vs 9% and 2% not on DUPIXENT. • And 38% of adults and 37% of teens (ages 12-17) had significantly less itch vs 11% and 5% not on DUPIXENT.

TALK TO YOUR ECZEMA SPECIALIST AND VISIT DUPIXENT.COM OR CALL 1-844-DUPIXENT (1-844-387-4936) INDICATION

pregnancy to collect information about the health of you and your baby. Your healthcare provider can enroll you or you may enroll yourself. To get more information about the registry call 1-877-311-8972 or go to https://mothertobaby.org/ongoingstudy/dupixent/; are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

DUPIXENT is a prescription medicine used to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under Tell your healthcare provider 6 years of age. about all the medicines you take, IMPORTANT SAFETY INFORMATION including prescription and overthe- counter medicines, vitamins and Do not use if you are allergic to herbal supplements. dupilumab or to any of the ingredients Especially tell your healthcare provider in DUPIXENT®. Before using DUPIXENT, tell your if you are taking oral, topical or inhaled healthcare provider about all your corticosteroid medicines or if you have medical conditions, including if you: atopic dermatitis and asthma and use have eye problems; have a parasitic an asthma medicine. Do not change (helminth) infection; are scheduled to or stop your corticosteroid medicine receive any vaccinations. You should or other asthma medicine without not receive a “live vaccine” if you are talking to your healthcare provider. treated with DUPIXENT; are pregnant This may cause other symptoms that or plan to become pregnant. It is were controlled by the corticosteroid not known whether DUPIXENT will medicine or other asthma medicine harm your unborn baby. There is to come back. a pregnancy exposure registry for DUPIXENT can cause serious side women who take DUPIXENT during effects, including:

Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. The most common side effects in patients with atopic dermatitis include injection site reactions, eye and eyelid inflammation, including redness, swelling, and itching, and cold sores in your mouth or on your lips. Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You are encouraged to report negative side effects of prescription drugs to

YOU MAY BE ELIGIBLE FOR COPAY ASSISTANCE*

the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Use DUPIXENT exactly as prescribed. Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver. Please see Brief Summary on next page.

*Limitations apply. Visit DUPIXENT.com for full program terms.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. • DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis. • It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age. Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. – Pregnancy Exposure Registry. There is a pregnancy exposure registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about the health of you and your baby. Your healthcare provider can enroll you in this registry. You may also enroll yourself or get more information about the registry by calling 1 877 311-8972 or going to https://mothertobaby.org/ongoing-study/dupixent/. • are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements. Especially tell your healthcare provider if you: • are taking oral, topical, or inhaled corticosteroid medicines • have atopic dermatitis and asthma and use an asthma medicine Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back. How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes and pre-filled pens. • Use DUPIXENT exactly as prescribed by your healthcare provider. • Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. • DUPIXENT comes as a single-dose pre-filled syringe with needle shield or as a pre-filled pen. • DUPIXENT is given as an injection under the skin (subcutaneous injection). • If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver.

• If your dose schedule is every other week and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection. • If your dose schedule is every 4 weeks and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, start a new every 4 week dose schedule from the time you remember to take your DUPIXENT injection. • If you inject more DUPIXENT than prescribed, call your healthcare provider right away. • Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to. What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash. • Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision. The most common side effects of DUPIXENT in patients with atopic dermatitis include: injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, and cold sores in your mouth or on your lips. Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them. This is a brief summary of the most important information about DUPIXENT for this use. If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals. For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT® is a registered trademark of Sanofi Biotechnology / ©2020 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved. Issue Date: June 2020

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IT’S A PIECE OF (CHEESE)CAKE

Adding extra herbs to tonight’s

Roses are red. Violets are blue.

dinner recipe? Delicious. Adding extra

This poem was easy.

stuff to tea? Not so much. That’s why

Making cheesecake is too.

we say "no" to artiﬁcial sweeteners and

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ﬂavors and say "yes" to only the ﬁnest

NO EXTRA STUFF

ingredients, expertly crafted. No Artiﬁcial Sweeteners. No Artiﬁcial Flavors. No Is Beautiful.

CALLING ALL COFFEE LOVERS—ENTER TO WIN! Enter to win Maybelline’s

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NO PURCHASE NECESSARY TO ENTER OR WIN. Maybelline New York Coffee Lovers’ Sweepstakes (the “Sweepstakes”): Sponsored by Hearst Magazine Media, Inc. Beginning 9/8/2020 at 12:01 AM (ET) through 10/12/2020 at 11:59 PM (ET) (the “Entry Period”), go to foodnetmag.com on a computer or wireless device and submit entry form. Prizes & Approximate Retail Value: One (1) Grand Prize winner will receive: One (1) De'Longhi BCO430BM Combination Pump Espresso and 10c Drip Coffee Machine with Advanced Cappuccino System (ARV: $300) and one (1) Maybelline New York's Super Stay Coffee Edition Collection (ARV: $19.98). Total Grand Prize ARV: $319.98. Ten (10) runner-up winners will receive: One (1) S’well Tumbler Bottle (ARV: $30 per) and one (1) Maybelline New York Super Stay Coffee Edition Collection (ARV: $19.98 per) Total runner-up prize ARV: $49.98. Total ARV: $819.78. Any difference between the stated ARV and the actual value of the prize will not be awarded in any form. Important Notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Open to legal residents of the 50 United States and the District of Columbia, who have reached the age of majority in their state or territory of residence at time of entry. Void in Puerto Rico and where prohibited by law. Sweepstakes subject to complete official rules available at foodnetmag.com.

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If you can turn on an oven, you can make a cheesecake.

It«ss a Piece of (Cheese)cake

SPECIAL

Instagram SECTION

It’s easy to lose an hour or two scrolling through Instagram, especially if you’re looking at food posts. The best Instagrammers know how to turn even the simplest things—toast, grains, salad—into colorful, mesmerizing works of art. And you can, too: Keep reading for fun new recipes and pro styling tips.

Find out how to make this eye-catching cake on page 54.

OCTOBER 2020

FOOD NETWORK MAGAZINE

instagram special

WHAT’S YOUR

Instagram Food IQ? Mermaid toast! Pancake cereal! See how well you know your #foodtrends.

What is this egg dish called? A. Cloud eggs

B. Puffed eggs

C. Egg poufs

D. Double-baked eggs

Match the design trend to the toast. Galaxy Unicorn ⚫ Mermaid ⚫ ⚫

Which hashtag would an influencer most likely add to this photo? A. #cheesepull

B. #socheesy

C. #saycheese

D. #cheeseporn

Hot chicken is originally from: A. Chicago

B. Los Angeles

C. St. Louis

D. Nashville

Taiyaki roughly means

in Japanese.

A. Soft serve

B. Fried fish

C. Sprinkles

D. Ice cream cone

Match the colorful ingredient to its hue.

What are these pepperoni called?

Ube Matcha ⚫ Turmeric ⚫ Butterfly pea powder

A. Grease cups

B. Round ronis

A. Yellow

B. Green

C. Roni cups

D. Curly pepperoni

C. Purple

D. Blue

⚫ ⚫

FOOD NETWORK MAGAZINE

OCTOBER 2020

Which mash-up food was not an Instagram trend?

SCORE SHEET Give yourself one point for each correct answer.

1. A More than 100,000 #cheesepull posts show cheese stretched to extreme lengths.

GRILLED CHEESE, CLOUD EGGS AND EGG SALAD SANDO: RALPH SMITH. HOT CHICKEN SANDWICH: ALAMY. MERMAID TOAST, UNICORN TOAST, KHACHAPURI, DALGONA COFFEE, EDIBLE FLOWERS AND CHURRO ICE CREAM SANDWICH: GETTY IMAGES. ICE CREAM AND SOUFFLÉ PANCAKES: TAIYAKI NYC. GALAXY TOAST: SCULPTED KITCHEN. ELOTE: RYAN DAUSCH. SPAGHETTI TACOS, SUSHI BURRITO AND COOKIE SHOT: SHUTTERSTOCK.

2. D Try the original, on white bread with dill

These are called pancakes. A. High-rise

B. Soufflé

C. Jumbo

D. Surpriseinside

A. Spaghetti taco

pickle chips, at Prince’s Hot Chicken.

3. B Taiyaki NYC turned the fish-shaped cake, which is filled with custard or red bean paste, into a soft-serve cone. 4. C The Instagram account @ronicups has more than 25,000 followers! 5. A This dish calls for baking whipped egg whites before adding the yolks.

Match the country of origin to these Instagram stars. Japan ⚫ Republic of Georgia ⚫ South Korea ⚫ Mexico

B. Churro ice cream sandwich

C. Sushi burrito

D. Cookie shot

6. (One point for each) Galaxy C; Unicorn A; Mermaid B 7. (One point for each) Ube C; Matcha B;

⚫

Turmeric A; Butterfly pea powder D

Which of these flowers is edible?

8. B Like soufflés, these Japanese pancakes are made with whipped egg whites. 9. (One point for each) Japan D; Republic of Georgia A; South Korea B; Mexico C 10. A Fewer than 900 people have tagged their pics with #spaghettitaco.

11. C There are more than half a million A. Anemone

A. Khachapuri

B. Daffodil

#edibleflowers posts.

12. T The trend involves piping tiny pancakes onto a pan and cooking them. 13. F One hand snaps an image while the other holds your food in the air.

14. T The ingredient is common in all-black “goth foods.”

C. Nasturtium

D. All of the above

B. Dalgona coffee

TRUE OR FALSE? C. Elote

D. Egg salad sando

15. F The cakes have little or no frosting but are often decorated with fruit and flowers.

HOW DID YOU DO?

1 TO 7 POINTS

Pancake cereal is served warm.

T F

You’re not a social climber but that’s OK: Just grab one of the Instagrammable beers on page 114 and call it a day.

#foodintheair is used as a hashtag for airline food.

T F

8 TO 15 POINTS

Activated charcoal turns food black.

T F

Naked cakes have no toppings.

T F

Not bad. Follow some of the IG experts on page 38; they’ll show you what to do!

16 TO 23 POINTS

Nice job! Celebrate your great score with one of the over-the-top cakes on page 54.

OCTOBER 2020

FOOD NETWORK MAGAZINE

instagram special

Just about everyone is a food photographer these days, shooting homemade dinners and desserts for Instagram. We asked a dozen stylists to reveal some great tips for making camera-ready dishes and drinks.

Break out the cooking spray.

Stack your food high.

“Food looks best when it’s just out of the oven. If yours is starting to cool, try a quick spritz of cooking spray. It breathes life back into a cold steak, dry pasta or solidified macaroni and cheese and creates that hot and juicy look we all want.” —Barrett Washburne, @bwashbu

“I’m a big believer in creating height without a lot of manipulation. For this shot, I used the protruding pecans to secure the cookies in a pyramid—it took a few tries! Sometimes I use tools like toothpicks or a foundation of appetizer plates.” —Shanika Graham-White, @orchidsnsweettea_

FOOD NETWORK MAGAZINE

OCTOBER 2020

STEAK: RALPH SMITH. COOKIES: SHANIKA @ ORCHIDS + SWEET TEA. CAKE: SARAH CRAWFORD. BANH MI BOWL: IAIN BAGWELL. ICED COFFEE: IFY OGBUE. PASTA: KANA OKADA.

— 12 Ways to Be a —

Get a clean slice.

Think in threes.

“My mom always slices cakes with a butter knife and it drives me crazy (love you, Mumma!). For the cleanest cut on any baked good, run a sharp, thin chef’s knife under hot water, wipe it off with a paper towel, then slice. Clean your knife in between each slice.” —Sarah Crawford, @bromabakery

“Two of anything looks like a pair of eyes, so it’s better, when showing multiple dishes, to go with three. Plus, using three plates or bowls allows you to cover more real estate on a wider shot, which is more visually interesting and creates the sense that people are eating together.” —D’mytrek Brown, @dbrownfoodstyle

Give coffee some motion.

Shock your pasta.

“The perfect coffee swirl can occur by surprise, so capturing it may take a few tries. Add milk or cream slowly, allowing movement to build through the drink, and take a few photos in quick succession as the cream mixes to give yourself options to choose from.” —Ify Ogbue, @ify.yani

“For pasta shots, cook noodles until they are flexible but still al dente, then shock them with cool water. Also, dilute the sauce a bit so the coated noodles don’t look gloppy. Then spoon on extra sauce right before shooting.” —Rebecca Jurkevich, @rebeccajurkevich

OCTOBER 2020

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Thicken your drizzles.

Dress salad at the last second.

“To create drips on cakes, make the glaze or icing a little thicker than usual. If it’s too thin, you’ll have a harder time controlling the flow. And use a teaspoon to apply drizzles along the edges of the cake first before filling out the middle.” —Benjamina Ebuehi, @bakedbybenji

“Don’t dress salad before plating it. Instead, gently toss with your hands and make any final tweaks, then drizzle the dressing on right before shooting. Little bits of dressing and oil always look nice on the plate or caught in the leaves.” —Carrie Purcell, @carrieannpurcell

Balance your cheese board.

Pre-scoop your ice cream.

“When styling larger serving platters or trays, try to use food and props in a variety of shapes and sizes to keep the composition interesting. Start with the largest items to anchor the arrangement. Once it feels balanced, fill in the gaps with the smaller items.” —Julie Lee, @julieskitchen

“In the old days, stylists used to make fake ice cream from Crisco and food coloring, but now we rely on real ice cream. At the studio, we use dry ice to keep everything extra cold, but at home you can freeze scoops in advance to firm them up before you shoot.” —Jamie Kimm, @jamiekimm

FOOD NETWORK MAGAZINE

OCTOBER 2020

CAKE GLAZE: BENJAMINA EBUEHI. SALAD: ANDREW PURCELL. CHEESE BOARD: JULIE LEE. CAKE WITH ICE CREAM: MARCUS NILSSON. WHITE CAKE: JOHNNY MILLER. COCKTAIL: JENN DAVIS. TOOLS: GETTY IMAGES.

instagram special

Whip cream by hand.

Use crystal-clear ice.

“Most recipes tell you to use a stand mixer to whip heavy cream, but that method will almost always over-whip it. Instead, whip by hand (add a touch of confectioners’ sugar for stability) to create a pliable consistency for the perfect swoops.” —Christine Albano, @chrisalb14

“Ice tends to have cloudy spots, so I often use fake ice made of acrylic to style drinks. If you’d rather use real ice (understandable!), freeze distilled water in silicone molds—this will create clearer cubes than you’d get from the tap.” —Jenn Davis, @twocupsflour

Tools of the Trade

We asked the stylists: What’s the weirdest thing in your tool kit? “I have a heat gun that’s typically meant for homeimprovement jobs, but I use it to melt cheese and brown food in specific spots.”

“I have some dental tools that I got at a flea market—syringes for sauces and denture glue for making foods stick. Airport security went though my kit bag once. It probably looked quite suspicious!”

—Carrie Purcell

—Jamie Kimm

“I use tweezers to precisely place small ingredients.” —Ify Ogbue

“I carefully place drips on desserts with a disposable eyedropper.” —Christine Albano

“Those little flat, round makeup sponges. They’re the perfect size for propping things up or leveling things out, especially when I’m layering food.” —Benjamina Ebuehi

“I’ll use dish soap to create a rim of small bubbles inside a mug of coffee or tea. This gives the impression that the drink is freshly poured and hot.” —D’mytrek Brown

OCTOBER 2020

FOOD NETWORK MAGAZINE

instagram special

#bowlgoals Create a picture-perfect dinner bowl.

PHOTOS: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

ken and Kale c i h C Bo d e wl ic p s S

Go big on texture: This bowl has lots of crunch on top! OCTOBER 2020

FOOD NETWORK MAGAZINE

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Bowls w ith B e l d roc oo N i co a h li T

Build a meal around one color, like this noodle bowl topped with broccoli, cucumber and mint. 44

FOOD NETWORK MAGAZINE

OCTOBER 2020

x Steak Bow e M ls Tex

Turn your favorite dinner into a bowl: This one has all the best parts of a burrito. OCTOBER 2020

FOOD NETWORK MAGAZINE

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SPICED CHICKEN AND KALE BOWLS

THAI NOODLE BOWLS WITH BROCCOLI

TEX-MEX STEAK BOWLS

FOR THE SQUASH 1 acorn squash (1 pound), halved, seeded and sliced ½ inch thick 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper

FOR THE DRESSING ¼ cup rice vinegar 3 tablespoons fresh lime juice 2 tablespoons fish sauce (vegan if preferred) 2 tablespoons sugar 1 1-inch piece ginger, minced 2 scallions, sliced (dark green parts reserved for topping) ½ to 1 small Thai green chile pepper, sliced

FOR THE QUINOA 1 cup tricolor quinoa 2 tablespoons chopped fresh cilantro Grated zest of 1 lime Kosher salt

ACTIVE: 40 min TOTAL: 50 min SERVES: 4

ACTIVE: 40 min TOTAL: 40 min SERVES: 4

FOR THE CHICKEN 2 skinless, boneless chicken breasts Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 1 teaspoon ground coriander ½ teaspoon ground cumin ½ teaspoon ground turmeric FOR THE SALAD 2 tablespoons fresh lemon juice 2 tablespoons white wine vinegar 2 teaspoons dijon mustard 2 teaspoons honey 1 small shallot, minced Kosher salt and freshly ground pepper ¼ cup extra-virgin olive oil 1 5-ounce package baby kale 1 9-ounce package cooked lentils (1½ cups) Crumbled feta cheese, pomegranate seeds and chopped pistachios, for topping 1. Make the squash: Put a rimmed baking sheet in the oven; preheat to 450˚. Toss the squash with the olive oil and season with salt and pepper. Spread on the hot baking sheet. Roast until browned and tender, 16 to 20 minutes, flipping during the last 5 minutes. 2. Make the chicken: Season the chicken with salt and pepper; drizzle with 1 tablespoon olive oil and rub with the coriander, cumin and turmeric. Heat the remaining 1 tablespoon olive oil in an ovenproof skillet over mediumhigh heat. Add the chicken, reduce the heat to medium and cook until browned, 3 to 4 minutes. Flip and cook until browned on the other side, about 2 minutes. Transfer the skillet to the oven; bake until cooked through, 10 to 12 minutes. Remove to a cutting board and let rest 10 minutes before slicing. 3. Make the salad: Combine the lemon juice, vinegar, mustard, honey, shallot, ¾ teaspoon salt and a few grinds of pepper in a bowl. Let sit 5 minutes; whisk in the olive oil. Divide the kale among 4 bowls. Top with the lentils, squash, chicken, feta, pomegranate seeds and pistachios. Drizzle with the dressing.

FOOD NETWORK MAGAZINE

OCTOBER 2020

FOR THE NOODLE SALAD 6 ounces rice noodles 2 tablespoons plus 2 teaspoons vegetable oil 1 tablespoon fish sauce (vegan if preferred) 1 teaspoon sugar 2 tablespoons minced fresh lemongrass 1 large head broccoli, stalks peeled, cut into long florets ⅓ English cucumber, thinly sliced 1 celery stalk, thinly sliced 1 head Little Gem lettuce, shredded ½ cup shredded fresh mint Canned fried onions and roasted unsalted peanuts, for topping 1. Make the dressing: Whisk the vinegar, ¼ cup water, the lime juice, fish sauce, sugar, ginger, scallions and chile pepper in a medium bowl; set aside. 2. Make the noodle salad: Cook the noodles as the label directs; drain and set aside. Whisk 2 tablespoons vegetable oil, the fish sauce, sugar and lemongrass in a large bowl; add the broccoli and toss to coat. 3. Heat the remaining 2 teaspoons vegetable oil in a large cast-iron skillet over mediumhigh heat. Working in batches if needed, add the broccoli in a single layer and cook until charred on one side, about 4 minutes. Flip and continue cooking until crisp-tender, about 2 more minutes. 4. Assemble the bowls: Divide the noodles among 4 shallow bowls; top with the broccoli, cucumber, celery, lettuce and mint. Drizzle with the dressing and top with fried onions, peanuts and the reserved scallion greens.

ACTIVE: 40 min TOTAL: 50 min SERVES: 4

FOR THE VEGETABLES 2 sweet potatoes, cut into ¾-inch cubes 2 poblano chile peppers, seeded and cut into ¾-inch pieces 1 red onion, chopped 2 tablespoons extra-virgin olive oil 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon garlic powder Kosher salt and freshly ground pepper FOR THE STEAK 1 pound skirt or flank steak, cut into 2 pieces Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil Pico de gallo, Mexican crema and chopped fresh cilantro, for topping Lime wedges, for serving 1. Preheat the oven to 425˚. Make the quinoa: Cook the quinoa as the label directs; fluff with a fork and stir in the cilantro and lime zest. Season with salt. 2. Meanwhile, make the vegetables: Toss the sweet potatoes, poblanos and red onion with the olive oil, chili powder, cumin and garlic powder in a large bowl; season with salt and pepper. Spread on a rimmed baking sheet. Bake until tender and browned around the edges, 20 to 25 minutes. 3. Make the steak: Season the steak with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing. 4. Assemble the bowls: Divide the quinoa among 4 shallow bowls. Top with the vegetables, steak, pico de gallo, crema and cilantro. Serve with lime wedges.

PROMOTION

Introducing our

taste makers

In celebration of our influencer-themed issue, we’re excited to unveil Food Network Magazine’s TasteMakers—our hand-selected group of talented insiders from across the country. Together we’ll be creating delicious content and fun marketing mash-ups!

Alice Choi @HipFoodieMom1 Meal Prep Mama

Becky Sue Wilberding @BakingTheGoods Baker By Design

Diana Vuong @DianaEatsNYC Sushi Connoisseur

Gavin Booth & Karen Reinsberg @CoupleInTheKitchen Culinary Globetrotting Couple

Holly Nilsson @SpendPennies Comfort Food Enthusiast & Creator

Jean Lee @JeaniusEats Savvy Culinary Connoisseur

Jenné Claiborne @SweetPotatoSoul Vegan Queen

Jocelyn Delk Adams @GrandBabyCakes Sorcerer of Savory & Sweet

Kass Whisler @PhillyFoodGirl Local Girl with Big Flavor

Kayley McCabe @TheKitchenMcCabe Storytelling Baker & Light Chaser

Kelly Huibregtse @ASideOfSweet Food Blogger & Full-Time Physician

Lindsay Grimes Freedman @TheToastedPineNut Food Blogger & Dessert Enthusiast

MacKenzie Smith @GrilledCheeseSocial Bright & Cheesy Curd Nerd

Meg Quinn @AintTooProudtoMeg Cheese Board Aficionado

Palak Patel @TheChutneyLife Chutney Connoisseur

CHECK OUT UPCOMING ISSUES, PLUS FOLLOW @FOOD ＿ NETWORK ＿ MAG AND OUR TASTEMAKERS’ FEEDS ON INSTAGRAM. Rachel Holtin @AustinFoodstagram Austin Queso Queen

Stephanie Nass @ChefanieNass Caterer & Hosting Expert

Yumna Jawad @FeelGoodFoodie Foodie with the Flavor

instagram special

Bright Ideas Candy melts are the secret to some of Instagram’s biggest dessert trends: cake pops, unicorn bark, mermaid treats. They aren’t for purists—they’re faux white chocolate tinted with food coloring—but they melt like a dream, and they make us want to drizzle, dip and decorate just about everything.

PRETTY PRETZELS

Dip pretzel rods in melted candy melts (a tall glass works best). Sprinkle with nonpareils and let set.

SHORTCUT CAKE POPS

Stick doughnut holes on lollipop sticks. Dip in melted candy melts and sprinkle with sanding sugar; let set.

How to Melt Candy Melts Put the candy melts in a microwave-safe bowl and microwave at 50 percent power, stirring every 30 seconds, until smooth. Remelt as needed. For a thinner consistency, add a little coconut oil or shortening. Let set at room temperature or in the fridge or freezer.

FOOD NETWORK MAGAZINE

OCTOBER 2020

PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO.

CEREAL CLUSTERS

Add cereal to a bowl of melted candy melts; spoon into clusters on a parchment-lined baking sheet and let set.

SHERBET CONES

Dip the top 1 inch of sugar cones in melted green candy melts; let set. Dip Â˝ inch in pink candy melts; let set. Dip just the rim in orange candy melts; let set.

Top This!

Dress up basic cupcakes with an easy candy melt topper.

BRUSHSTROKES

Use the back of a spoon to make small swipes of melted candy melts in 3 different shades on a parchmentlined baking sheet. Let set.

FLOWER POP

Pipe melted candy melts in a flower shape on a parchment-lined baking sheet, starting from the center and working outward. Add sugar pearls to the center and let set. Attach to a lollipop stick with more candy melts.

VARSITY LETTER

Pipe an outline of a block letter on parchment. Let it set slightly, then fill the letter with another color of candy melts. Let set.

POUND CAKE PETITS FOURS

Cut pound cake into cubes. Dip in melted candy melts and let set, then drizzle with candy melts in another color; let set.

SPARKLING STAR

Pipe melted candy melts in an asterisk shape on a parchment-lined baking sheet; sprinkle with sanding sugar and let set. Attach to a lollipop stick with more candy melts.

TRICOLOR CURLS

Fill a paper cup with Âź inch melted candy melts; freeze. Repeat with 2 more colors. Once set, remove the candy melt block, let soften slightly and shave with a vegetable peeler. OCTOBER 2020

FOOD NETWORK MAGAZINE

instagram special

Color by Number Melt these colors together to create a new shade! Follow these ratios:

+ 1 dark green

1 white

3 yellow

1 dark blue

3 light green

2 yellow

3 light pink

FOOD NETWORK MAGAZINE

OCTOBER 2020

3 yellow

1 orange

+ 1 purple

1 purple

+ 4 light pink

1 dark blue

+ 2 white

3 light pink

+ 1 red

5 light blue

+ 1 orange

1 red

+ 4 purple

3 light blue

+ 2 white

1 dark green

4 light blue

The Cakes of

INSTAGRAM

You’ve seen them, you’ve liked them—and now you can make them! Three pros show us how to decorate some of Instagram’s most famous desserts.

The MeltingByIce Cream Cone Cake Sophie Coates

@sugarcoatesbakery Real ice cream is hard to photograph, but these ganache drips will stick around long enough for you to get a perfect shot. If you share it, you’ll be in good company: #dripcake has been posted almost 1.8 million times on Instagram! Baltimore-based custom cake maker Sophie Coates, who perfected the look, gave us the scoop on how to make one.

instagram special

HOW TO MAKE

The Melting Ice Cream Cone Cake What You’ll Need 3 6-inch round cakes, cooled 6 cups vanilla buttercream Red and white gel food coloring ⅓ cup heavy cream 1½ cups white chocolate chips 1 ice cream cone Assorted sprinkles 6- to 8-inch cardboard round Offset spatulas l Cake turntable l Bench scraper l Icing comb with 1-inch grooves l Piping bag l Squeeze bottle l Ice cream scoop l Lollipop stick l l

PHOTOS AND STYLING: SOPHIE COATES.

Hold the icing comb against the side of the cake (with the grooves against the frosting) and slowly rotate the turntable to make grooves in the buttercream. Freeze the cake 15 to 20 minutes.

6 Gently squeeze the ganache down the sides of the cake to make drips, then squeeze the remaining ganache over the top; smooth with an offset spatula. Melt the remaining ½ cup white chocolate chips in the microwave.

1 Trim the tops of the cakes to make them level. Stack the cakes on a cardboard round, spreading buttercream between each with an offset spatula. Set aside ½ cup buttercream in the refrigerator for the ice cream scoop.

4 Tint 1 cup buttercream red. Transfer to a piping bag. Pipe into every other groove on the cake. Smooth with a bench scraper, rotating the turntable (if it looks messy, keep smoothing until the stripes are clean). Freeze the cake 15 minutes.

7 Dip the cone in the white chocolate, then in sprinkles. Scoop the chilled ½ cup buttercream onto the cake using an ice cream scoop. Insert a lollipop stick into the scoop and cake; use it to support the cone.

2 Transfer the layer cake to a turntable. Cover with a thin layer of buttercream (this is the crumb coat). Refrigerate until just set, 10 minutes. Cover with more buttercream, smoothing it with a bench scraper.

5 Meanwhile, make the ganache: Heat the heavy cream until steaming, then pour over 1 cup white chocolate chips. Let sit for a minute, then stir until smooth. Add a few drops of white food coloring. Pour into a squeeze bottle.

8 Decorate with more sprinkles around the upside-down ice cream cone.

OCTOBER 2020

FOOD NETWORK MAGAZINE

Get this cool look with a grass tip!

THE SHAG CAKE By Alana Jones-Mann

@alanajonesmann When Los Angeles baker Alana Jones-Mann started making these groovy cakes seven years ago, she didn’t set out to mimic carpets: People saw a resemblance to colorful shag rugs of the ’70s and the name stuck. Each of Alana’s cakes is unique, and she never plans the design ahead of time. Check out how this shaggy chic cake came together.

FOOD NETWORK MAGAZINE

OCTOBER 2020

instagram special

HOW TO MAKE

The Shag Cake What Youâ&#x20AC;&#x2122;ll Need 4 8-inch round cakes, cooled 12 cups vanilla buttercream Assorted gel food coloring (6 to 10 different colors) Offset spatula Bench scraper l 6 to 10 piping bags and couplers fitted with grass tips l l

1 Trim the tops of the cakes to make them level. Stack the cakes on a cake stand, spreading a layer of buttercream between each with an offset spatula.

PHOTOS AND STYLING: ALANA JONES-MANN.

Meanwhile, divide the remaining buttercream among 6 to 10 bowls. Tint with food coloring. Transfer each color frosting to a separate piping bag fitted with a grass tip.

6 Continue making your way around the sides of the cake, working from the bottom to the top. Do not leave any of the crumb coat showing.

4 Holding a piping bag perpendicular to the cake, pipe a small section of buttercream at the base of the cake.

7 Once the sides are fully covered, continue in the same manner to cover the top with alternating colors, shapes and sizes of frosting.

2 Cover the layer cake with a thin layer of buttercream (this is the crumb coat), smoothing it with a bench scraper. Refrigerate until set, about 15 minutes.

5 Continue piping small sections with the grass tips, alternating the colors, sizes and shapes of each area.

8 Refrigerate the cake at least 30 minutes before serving to allow the frosting to set.

OCTOBER 2020

FOOD NETWORK MAGAZINE

TheByGeode Cake Rachael Teufel

@intricateicings This Instagram sensation started as a simple post. In 2016, Denver-based cake maker and Food Network Challenge winner Rachael Teufel was asked to create a cake inspired by an amethyst. She came up with a rock candy geode and shared a photo, and everyone went nuts. Now, with more than 48,000 posts, #geodecake is officially a thing: BeyoncĂŠ celebrated her birthday with a black-and-gold one. See how Rachael creates this gem.

FOOD NETWORK MAGAZINE

OCTOBER 2020

These crystals are made out of rock candy!

instagram special

HOW TO MAKE

The Geode Cake What You’ll Need 2 6-inch round cakes, cooled 2 8-inch round cakes, cooled 9 cups vanilla buttercream Clear rock candy Clear sanding sugar Purple gel food coloring Vodka or lemon extract Edible silver luster dust Edible gold leaf transfer sheets Cake turntable 2 cardboard rounds (6 inch and 8 inch) l Offset spatula l Bench scraper l Small paintbrush l Three 12-inch wooden skewers l l

PHOTOS AND STYLING: RACHAEL TEUFEL, INTRICATE ICINGS CAKE DESIGN.

Add the geode to the 6-inch layer cake: Using a paring knife, carve out an irregular piece from the side of the cake. Be careful not to cut deeper than one-third of the diameter of the cake in order to maintain the cake’s structure.

6 Add a few more drops of vodka or extract to dilute the remaining food coloring; apply the lighter color around the dark center of the geode. Continue diluting the food coloring; paint outward until all the rock candy is covered.

1 Trim the cakes to make them level. Working on a turntable, stack the 6-inch cakes on a cardboard round, spreading the buttercream between them with an offset spatula. Stack the 8-inch cakes the same way on an 8-inch round.

4 Frost the inside of the cutout, then gently add the rock candy. (Don’t press too hard or the frosting will ooze out.) Using a spoon, sprinkle sanding sugar around the edges of the cutout to fill in any gaps.

7 Mix a few pinches of silver luster dust with a few drops of vodka or lemon extract. With a clean brush, paint the edges of the geode silver, then apply the gold leaf around the silver paint in spots.

2 Cover each layer cake with a thin layer of buttercream (this is the crumb coat), smoothing it with a bench scraper. Refrigerate until firm, 1 hour. Cover with more buttercream; chill overnight. (Reserve ½ cup buttercream for step 4.)

5 Dilute a few drops of food coloring with a splash of vodka or lemon extract. (Test your color on some spare rock candy.) Using a paintbrush, paint the center of the geode in an irregular shape; do not oversaturate.

8 Decorate the 8-inch cake, placing the geode on a different part of the cake. Insert skewers into the 8-inch cake, cutting them level to the top, then carefully add the 6-inch cake on top so the cardboard round rests flat on the skewers.

HGTV, BROTHER VS. BROTHER and their associated logos are trademarks of Discovery or its subsidiaries and affiliates. Photos © 2020 Discovery or its subsidiaries and affiliates. Used with Permission; All rights reserved. HOLLYWOOD™ & Design ©2020 Hollywood Chamber of Commerce. The Hollywood Sign is a trademark and intellectual property of Hollywood Chamber of Commerce. All Rights Reserved.

PHOTOS: RALPH SMITH; FOOD STYLING: TAYLOR SMITH.

weeknight cookıng

Upgrade your weeknight meals with some new dinnerware! Check out our Food Network + Kohl’s collection at kohls.com/foodnetwork.

OCTOBER 2020

FOOD NETWORK MAGAZINE

weeknight cooking

ZA’ATAR-SPICED STEAK SALAD

THAI SHRIMP CURRY

2 pieces pita bread, torn into 1-inch pieces ½ cup extra-virgin olive oil Kosher salt 1 4-ounce block feta cheese 1 small clove garlic Grated zest of ½ lemon, plus the juice of 1 lemon 2 teaspoons za’atar seasoning, plus more for sprinkling ¼ cup chopped pepperoncini, plus 3 tablespoons brine 2 cups cherry tomatoes, halved 1½ pounds flank steak, halved lengthwise, then crosswise Freshly ground pepper 1 large romaine lettuce heart, chopped

1 8-ounce package rice noodles 2 tablespoons vegetable oil 1 tablespoon finely chopped fresh ginger 3 cloves garlic, minced 4 scallions, chopped Kosher salt 2 tablespoons Thai red curry paste 1 14-ounce can Thai unsweetened coconut milk 2 teaspoons fish sauce 1 tablespoon sugar 1 12-ounce bag frozen stir-fry vegetables 1 pound peeled and deveined large shrimp Fresh cilantro and lime wedges, for serving

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1. Preheat the oven to 400˚. Toss the pita pieces with 1 tablespoon olive oil and a pinch of salt on a baking sheet. Bake until golden brown and crisp, 5 to 7 minutes. 2. Meanwhile, combine the feta, garlic, lemon juice, 2 teaspoons za’atar and 3 tablespoons olive oil in a food processor. Puree until thick and smooth. 3. Whisk the pepperoncini brine, lemon zest and 3 tablespoons olive oil in a large bowl. Stir in the chopped pepperoncini and cherry tomatoes. 4. Place the steak pieces between 2 pieces of plastic wrap or parchment and pound with the flat side of a meat mallet or a heavy skillet until about ¾ inch thick. Season all over with salt and pepper. Heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the steak and cook 3 to 4 minutes per side for medium rare. Transfer to a cutting board and let rest 5 minutes, then slice against the grain. 5. Add the romaine and toasted pita to the tomato mixture and toss; season with salt and pepper. Divide among shallow bowls. Top with the steak and sprinkle with more za’atar. Serve with the whipped feta. Per serving: Calories 680; Fat 45 g (Saturated 13 g); Cholesterol 128 mg; Sodium 1,163 mg; Carbohydrate 24 g; Fiber 3 g; Sugars 4 g; Protein 43 g

FOOD NETWORK MAGAZINE

OCTOBER 2020

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1. Cook the rice noodles as the label directs. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, scallions and a pinch of salt and cook, stirring, until starting to soften, 2 to 3 minutes. Add the curry paste and stir to coat. Add the coconut milk, whisking as you pour. Stir in the fish sauce and sugar. Add ¾ cup water and bring to a simmer. Cook, whisking occasionally, until thickened, 6 to 8 minutes. 2. Add the frozen vegetables to the skillet and cook, stirring, until warmed through, 3 to 4 minutes. Add the shrimp and cook, stirring and flipping occasionally, until just pink, 4 to 6 minutes. 3. Divide the noodles among bowls. Top with the shrimp curry and sprinkle with cilantro. Serve with lime wedges. Per serving: Calories 600; Fat 25 g (Saturated 14 g); Cholesterol 183 mg; Sodium 921 mg; Carbohydrate 62 g; Fiber 4 g; Sugars 10 g; Protein 30 g

SOY-GARLIC CHICKEN WITH FRIED RICE

BAKED CAVATAPPI WITH SAUSAGE

3 tablespoons plus 2 teaspoons low-sodium soy sauce 1 tablespoon toasted sesame oil 2 teaspoons sugar 2 teaspoons sambal oelek or other hot chili paste 7 cloves garlic (6 thinly sliced, 1 grated) 1¼ pounds thin-sliced chicken cutlets 3 tablespoons vegetable oil 1 tablespoon minced fresh ginger 4 cups roughly chopped green cabbage (about ½ small head) Kosher salt 3 cups cooked long-grain white rice, cooled 4 scallions, thinly sliced

Kosher salt 8 ounces cavatappi or other corkscrew pasta 12 ounces loose lean turkey sausage ¼ cup extra-virgin olive oil 1 small onion, finely diced 1 large clove garlic, grated 2 teaspoons herbes de Provence 1 28-ounce can crushed tomatoes Freshly ground pepper 1 cup part-skim ricotta cheese ½ cup shredded Italian cheese blend 1 teaspoon grated lemon zest, plus 1 tablespoon lemon juice 1 romaine lettuce heart, chopped

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1. Combine 3 tablespoons soy sauce, the sesame oil, sugar, sambal oelek and grated garlic in a shallow baking dish. Add the chicken and toss to coat; set aside while you fry the garlic and make the rice. 2. Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over medium heat. Add the sliced garlic and cook, stirring, until golden and crisp, 2 to 3 minutes. Remove the garlic with a slotted spoon to a plate, leaving the oil in the skillet. 3. Add the ginger to the skillet and cook over medium heat, stirring, until sizzling, about 20 seconds. Add the cabbage and a big pinch of salt. Cook, tossing, until lightly browned, 3 to 5 minutes. Add the rice and ½ teaspoon salt and cook, tossing occasionally, until toasted, 3 to 5 minutes. Stir in the remaining 2 teaspoons soy sauce and all but 2 tablespoons scallions; season with salt. 4. Heat another large nonstick skillet over medium heat. Remove the chicken from the marinade, add 1 tablespoon water to the marinade and reserve. Season the chicken lightly with salt. Add the remaining 1 tablespoon vegetable oil and the chicken to the skillet. Cook until browned, about 3 minutes per side, adding the marinade to the skillet during the last 30 seconds of cooking and spooning it over the chicken. 5. Divide the rice and chicken among plates. Top with the fried garlic and reserved 2 tablespoons scallions. Per serving: Calories 480; Fat 18 g (Saturated 2 g); Cholesterol 103 mg; Sodium 1,023 mg; Carbohydrate 40 g; Fiber 3 g; Sugars 3 g; Protein 37 g

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1. Preheat the oven to 500˚. Bring a large pot of salted water to a boil. Add the pasta and cook 2 minutes less than the label directs for al dente. Reserve 1 cup cooking water, then drain. 2. Meanwhile, cook the sausage in 1 tablespoon olive oil in a large skillet over medium-high heat, breaking up the meat, until browned, 5 to 6 minutes. Remove to a plate using a slotted spoon. 3. Heat 1 more tablespoon olive oil in the skillet over medium-high heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and herbes de Provence and cook 30 seconds. Stir in the tomatoes, sausage and ¼ cup of the reserved cooking water; season with salt and pepper. Bring to a gentle boil, then reduce the heat and simmer until thickened, 3 to 5 minutes. If the sauce is too thick, add a bit more cooking water. Stir the pasta into the sauce. 4. Whisk the ricotta, ¼ cup cheese blend, the lemon zest, ½ teaspoon each salt and pepper and 3 tablespoons cooking water in a bowl. Layer half of the pasta and ricotta mixture in an 8-inch square baking dish, then top with the remaining pasta, ricotta mixture and cheese blend. Bake until bubbly, 8 to 10 minutes. 5. Toss the lettuce with the lemon juice and remaining 2 tablespoons olive oil; season with salt and pepper. Serve with the pasta. Per serving: Calories 670; Fat 31 g (Saturated 9 g); Cholesterol 74 mg; Sodium 1,529 mg; Carbohydrate 65 g; Fiber 7 g; Sugars 12 g; Protein 35 g

OCTOBER 2020

FOOD NETWORK MAGAZINE

weeknight cooking

FISH WITH SWEET-AND-SOUR CAPONATA ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 tablespoons plus 2 teaspoons extra-virgin olive oil 1 eggplant (about 1 pound), cut into ¾-inch cubes 4 ribs celery, thinly sliced 1 small red onion, diced Kosher salt and freshly ground pepper 1 14.5-ounce can no-salt-added diced tomatoes 3 tablespoons capers, drained and rinsed ¼ cup plus 1 teaspoon red wine vinegar 4 teaspoons honey 4 skinless hake or cod fillets (about 6 ounces each) 1 cup packed fresh parsley, large leaves torn ½ baguette, sliced and toasted 1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the eggplant and cook, stirring occasionally, until browned and almost tender, 6 to 8 minutes. Remove the eggplant to a large plate. Add 1 more tablespoon olive oil to the skillet. Add the celery and red onion and season with salt and pepper; cook until crisp-tender, 6 to 8 minutes. Add the tomatoes, capers, ¼ cup vinegar, the honey and ¾ cup water. Stir in the eggplant, season with salt and pepper and cook until the vegetables are tender and the mixture thickens, 10 to 12 minutes. 2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Pat the fish dry, season with salt and pepper and add to the skillet. Cook, undisturbed, until golden brown on the bottom, 4 to 5 minutes. Flip the fish and cook until it is just opaque and flakes easily, 2 to 3 more minutes. 3. Toss the parsley and remaining 2 teaspoons olive oil and 1 teaspoon vinegar in a small bowl; season with salt and pepper. Divide the caponata among shallow bowls and top each serving with a fish fillet. Top with the parsley and serve with the baguette slices. Per serving: Calories 420; Fat 13 g (Saturated 2 g); Cholesterol 65 mg; Sodium 984 mg; Carbohydrate 41 g; Fiber 6 g; Sugars 13 g; Protein 34 g

FOOD NETWORK MAGAZINE

OCTOBER 2020

CHEESE TORTELLINI WITH SQUASH ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

pound chopped peeled butternut squash, cut into ¾-inch pieces 12 ounces shiitake or oyster mushrooms, stemmed and torn into bite-size pieces 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 cup heavy cream 3 cloves garlic, smashed 8 fresh sage leaves 1 to 2 teaspoons fresh lemon juice 2 9-ounce packages refrigerated cheese tortellini Shredded parmesan cheese and finely chopped chives, for topping 1. Place a baking sheet on the middle oven rack and preheat to 450˚. Toss the squash, mushrooms, olive oil and a big pinch each of salt and pepper in a large bowl. Spread out on the hot baking sheet and roast, tossing once or twice, until the vegetables are browned around the edges and tender, 20 to 25 minutes. 2. Meanwhile, bring a large pot of salted water to a boil. Combine the heavy cream, garlic, sage and a pinch of salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook until reduced by about one-third, 5 to 7 minutes. Remove from the heat and stir in 1 teaspoon lemon juice; add more lemon juice to taste. 3. Add the tortellini to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain (reserve the pot). 4. Strain the cream mixture through a fine-mesh sieve into the reserved pot. Add the tortellini and ½ cup reserved cooking water; toss over medium heat until coated, adding a few more tablespoons cooking water as needed to loosen. 5. Divide the roasted vegetables among shallow bowls. Spoon the tortellini and sauce on top. Sprinkle with parmesan and chives. Per serving: Calories 730; Fat 39 g (Saturated 20 g); Cholesterol 124 mg; Sodium 833 mg; Carbohydrate 77 g; Fiber 7 g; Sugars 6 g; Protein 23 g

Cover Recipe

FAJITA MEATBALLS AND RICE ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

8 ounces baby bell peppers, quartered and seeded 1 onion, thickly sliced 2 tablespoons extra-virgin olive oil, plus more for the pan Kosher salt and freshly ground pepper 1 8-inch flour tortilla 1 cup converted white rice ½ cup salsa (mild, medium or hot) 1¼ pounds ground beef 1 large egg 2 teaspoons chili powder 1 teaspoon ground cumin Sour cream, pickled jalapeños and crumbled cotija cheese or queso fresco, for topping 1. Arrange racks in the middle and upper third of the oven; preheat the broiler. Line 2 baking sheets with foil. Toss the bell peppers and onion with the olive oil and a big pinch of salt and pepper on one of the baking sheets. Broil on the middle oven rack, stirring occasionally, until the vegetables are crisp-tender and lightly charred, 15 to 20 minutes. 2. Meanwhile, tear the tortilla into small pieces and combine in a large bowl with ¼ cup hot water. Stir well and set aside to soften, about 5 minutes. 3. Combine the rice, salsa, 2 cups water and a pinch of salt in a medium saucepan. Bring to a simmer, stir well and cover. Reduce the heat to low and cook until the rice is tender but still saucy, about 15 minutes. Uncover and stir well. 4. Brush the second baking sheet with olive oil. Using your fingers, squish and crumble the soaked tortilla pieces in the bowl. Add the beef, egg, chili powder, cumin, ¾ teaspoon salt and a few grinds of pepper; mix well. Form into 16 meatballs, about 2 tablespoons each. Place on the oiled pan. Broil on the upper oven rack until browned and cooked through, 8 to 10 minutes. 5. Divide the rice among plates. Top with the meatballs, peppers and onion. Serve with sour cream, jalapeños and cheese. Per serving: Calories 600; Fat 26 g (Saturated 8 g); Cholesterol 136 mg; Sodium 945 mg; Carbohydrate 53 g; Fiber 3 g; Sugars 5 g; Protein 35 g

SWEET POTATO–PARSNIP SOUP WITH BACON CROUTONS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

6 tablespoons extra-virgin olive oil 1 large onion, sliced 2 leeks, halved lengthwise and sliced crosswise into half-moons 4 teaspoons fresh thyme Kosher salt and freshly ground pepper 1 pound sweet potatoes (about 2), peeled and chopped 1 pound parsnips (2 to 3), peeled and chopped 4 cups low-sodium chicken broth Pinch of cayenne pepper, plus more to taste 3 slices bacon, finely chopped 4 ounces crusty bread, cut into ¾-inch pieces (about 4 cups) ¾ cup shredded gruyère cheese Crème fraîche, for topping 1. Preheat the oven to 400˚. Line a baking sheet with parchment paper. Combine 5 tablespoons olive oil, the onion, leeks, 2 teaspoons thyme, a big pinch of salt and a few grinds of pepper in a large pot or dutch oven. Cook over medium-high heat, stirring occasionally, until the onion is tender, about 10 minutes. Add the sweet potatoes, parsnips, chicken broth, 3 cups water, 1 teaspoon salt and the cayenne. Bring to a boil, then reduce the heat and simmer until the potatoes and parsnips are tender, 12 to 15 minutes. 2. Meanwhile, cook the bacon in a small skillet over medium heat, stirring, until browned and crisp, 5 to 7 minutes. Transfer the bacon and drippings to a large bowl. 3. Add the bread, cheese and remaining 1 tablespoon olive oil to the bacon and drippings. Season with salt and pepper and toss, then spread out on the prepared baking sheet. Bake, tossing once or twice, until toasted and the cheese is melted, 10 to 12 minutes. 4. Meanwhile, puree the soup with an immersion blender until smooth (or puree in batches in a regular blender). Season with salt and more cayenne to taste. Thin with water as needed. Divide the soup among bowls. Top with a swirl of crème fraîche, the croutons and the remaining 2 teaspoons thyme. Per serving: Calories 660; Fat 39 g (Saturated 10 g); Cholesterol 36 mg; Sodium 1,128 mg; Carbohydrate 61 g; Fiber 8 g; Sugars 15 g; Protein 20 g

OCTOBER 2020

FOOD NETWORK MAGAZINE

weeknight wellness

MOROCCAN-SPICED COUSCOUS WITH SCRAMBLED EGGS

PORK TENDERLOIN WITH BALSAMIC ONIONS

2 tablespoons extra-virgin olive oil 1 onion, diced 1 tablespoon ras el hanout seasoning 1 tablespoon tomato paste 1 cup quick-cooking couscous Kosher salt and freshly ground pepper 8 large eggs ¼ cup heavy cream 2 tablespoons plus 1 teaspoon fresh lime juice 1 cup roughly chopped fresh cilantro ½ English cucumber, diced ½ cup plain whole-milk yogurt

1 pound brussels sprouts, halved 1 pound baby potatoes, halved 3 tablespoons extra-virgin olive oil 3 cloves garlic (2 smashed, 1 grated) Kosher salt and freshly ground pepper 1 pork tenderloin (about 1¼ pounds), trimmed 1 teaspoon minced fresh rosemary 2 small red onions, sliced ¼ inch thick ½ cup balsamic vinegar 2 teaspoons sugar 1 tablespoon chopped fresh parsley

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and browned, 8 to 10 minutes. Add the ras el hanout and toast, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 to 2 minutes. Stir in 1 cup water and bring to a boil. Stir in the couscous, 1 teaspoon salt and a few grinds of pepper. Cover and remove from the heat. Let sit until the couscous is tender, about 4 minutes. 2. Meanwhile, whisk the eggs and heavy cream in a medium bowl; season with salt and pepper. Whisk 1 tablespoon lime juice and the remaining 1 tablespoon olive oil in a medium bowl; add the cilantro and cucumber and season with salt and pepper. Whisk the yogurt and remaining 1 tablespoon plus 1 teaspoon lime juice in a separate bowl; season with salt. 3. Fluff the couscous with a fork and return to medium heat. Add the egg mixture and gently stir with a rubber spatula, bringing the eggs and couscous from the sides to the center of the skillet. Cook, stirring, until no longer wet and the egg starts to stick to the bottom of the pan, about 7 minutes; season with salt and pepper. 4. Divide the couscous and eggs among shallow bowls. Drizzle with the yogurt and top with the cucumber salad.

1. Place a rimmed baking sheet on the middle oven rack and preheat to 450˚. Toss the brussels sprouts and potatoes with 1½ tablespoons olive oil and 2 smashed garlic cloves in a large bowl; season with salt and pepper. Spread out on the hot baking sheet and roast until tender and browned, 25 to 30 minutes. 2. Meanwhile, season the pork all over with salt and pepper, then rub with the rosemary and grated garlic. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the pork and cook, turning, until browned all over, about 6 minutes. Transfer the pork to a small baking sheet (reserve the skillet) and roast in the oven until cooked through, 10 to 12 minutes. Remove to a cutting board. Let rest 5 minutes, then slice against the grain. 3. Meanwhile, add the remaining ½ tablespoon olive oil to the reserved skillet; heat over medium-high heat. Add the red onions and a big pinch of salt and cook, stirring occasionally, until softened and lightly browned, about 6 minutes. Reduce the heat to medium and add the balsamic vinegar, ½ cup water and the sugar. Simmer, stirring occasionally, until the sauce thickens, 8 to 10 minutes; season with salt and pepper. 4. Divide the pork, onions and roasted vegetables among plates. Sprinkle with the parsley.

Per serving: Calories 460; Fat 23 g (Saturated 8 g); Cholesterol 393 mg; Sodium 831 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 5 g; Protein 21 g

Per serving: Calories 460; Fat 16 g (Saturated 3 g); Cholesterol 92 mg; Sodium 509 mg; Carbohydrate 46 g; Fiber 8 g; Sugars 12 g; Protein 36 g

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

FOOD NETWORK MAGAZINE

OCTOBER 2020

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

Fill up on brussels sprouts! They’re low in calories and high in fiber and chronic disease–fighting antioxidants.

weeknight cooking

Healthy Sides

SPINACH SPAETZLE

Puree a 10-ounce package thawed frozen spinach (squeezed dry), ½ cup milk, 2 eggs, ¾ teaspoon salt and a pinch of nutmeg until smooth. Combine with 1¾ cups flour in a bowl. Transfer to a cutting board; use the back of a knife to scrape off small strips of dough. Boil 2 to 3 minutes. Remove with a slotted spoon and toss with butter, a splash of cooking water, salt and pepper.

GLAZED ROASTED CAULIFLOWER

Cut 1 small cauliflower into large florets. Toss with 2 tablespoons olive oil on a foil-lined baking sheet; season with salt and pepper. Roast at 450˚, tossing halfway through, until browned and tender, 25 to 30 minutes. Mix 1 tablespoon each dijon mustard and date syrup and 1 teaspoon balsamic vinegar. Pour over the cauliflower and toss; roast until glazed, 10 minutes. Sprinkle with parsley.

SESAME KALE SALAD

Whisk 3 tablespoons vegetable oil, 2 tablespoons rice vinegar, 4 teaspoons sesame oil, 3 teaspoons low-sodium soy sauce, 2 teaspoons honey and ½ teaspoon kosher salt in a large bowl. Chop 1 bunch kale, add to the bowl and toss to coat; let stand 10 minutes. Add ¾ cup chopped roasted walnuts and 2 tablespoons black sesame seeds. Season with pepper.

CHILI-LIME ROASTED CARROTS

Toss 1½ pounds peeled carrots with 1 tablespoon olive oil and a big pinch of salt and pepper on a baking sheet. Roast at 450˚ until tender and browned, about 25 minutes. Whisk 2 tablespoons sour cream, 1 tablespoon each olive oil and lime juice and ¼ teaspoon chili powder; season with salt. Drizzle over the carrots; sprinkle with crumbled queso fresco, roasted pepitas and cilantro.

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Our chefs dish out tips from their latest batch of recipes.

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THE EASIEST DIP EVER A simple way to whip up a dip: Put cheese in a food processor, like we did on page 62. Start with a soft or crumbly cheese such as feta, goat cheese or ricotta; add garlic, herbs, lemon zest or other mix-ins along with some olive oil and puree.

HEALTH

“The couscous dish on page 66 HACK is rich and creamy, similar OF THE to porridge or risotto—but I MONTH barely used any cream! The key is to scramble eggs directly into the hot couscous. I got the idea when I was researching Moroccan food and saw that some variations of shakshuka include couscous. I combined the same ingredients in a different way to make a meatless meal that’s Jessica Widmer packed with protein.” Recipe Tester

EGGPLANT FOR ALL

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CUSTOMIZE YOUR CROUTONS

Homemade croutons are a great way to dress up soups and salads. We made cheesy ones on page 65, but you can play around with other flavors: Toss bread cubes with olive oil and any spice and bake on a parchment-lined baking sheet at 400˚, tossing occasionally, 10 to 12 minutes.

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FOOD NETWORK MAGAZINE

OCTOBER 2020

CHEESE: GETTY IMAGES. CROUTONS: SHUTTERSTOCK.

It’s the end of eggplant season—a good time to make caponata. This Sicilian eggplant-tomato relish is super versatile: We served it with fish on page 64, but it’s also delicious as an antipasto, on a sandwich or in an omelet. Make a double or triple batch and refrigerate it for up to 1 week.

Snap a pack. Share the love. New CESAR MINIS™ canine cuisine. Love them back.™ ®

weeknight cooking

KIDS’ MEAL

Souper-Duper! Get dinner ready in just 20 minutes. The kids can help!

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b Greek avgole ased on mono s “Avgo” oup. means eg “lemon o” mea g and ns— guesse d it—le you mon!

GREEK LEMON CHICKEN-ORZO SOUP

ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4

6 cups low-sodium chicken broth ½ cup orzo 1 large egg plus 2 egg yolks Kosher salt and freshly ground pepper 5 tablespoons fresh lemon juice (from about 1½ lemons) 1¾ cups shredded rotisserie chicken (skin removed) 1¼ cups frozen peas and carrots

TIP

You need to warm up (or temper) your eggs before you add them to the broth or else you’ll get scrambled egg soup! Whisk the eggs with a little hot broth first, then slowly whisk them into the soup.

FOOD NETWORK MAGAZINE

OCTOBER 2020

PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

1. Bring the chicken broth to a boil in a medium saucepan over medium-high heat. Add the orzo and cook 2 minutes less than the label directs. 2. Meanwhile, whisk the egg, yolks, ¾ teaspoon salt and ¼ teaspoon pepper in a medium bowl. Whisk in the lemon juice. Reduce the heat under the orzo to low; scoop out 1 cup broth with a ladle and pour it into the egg mixture in a steady stream, whisking with the other hand. Then pour the egg mixture into the saucepan with the remaining broth and orzo in a steady stream, whisking constantly. 3. Stir the chicken into the soup. Increase the heat to medium and bring to a gentle simmer, stirring often. Cook, stirring, until the soup thickens slightly, about 4 minutes. Stir in the peas and carrots and warm through.

the only thing easier than baking our cornbread is eating it.

weeknight cooking

6Yay 6 for

Sheet Pan Dinners! Try these great new combos— all you need is a single pan!

SHEET PAN MOJO CHICKEN AND PLANTAINS ACTIVE: 45 min l TOTAL: 1½ hr (plus marinating) l SERVES: 4

cup fresh orange juice, plus 1 orange sliced into rounds 2 tablespoons fresh lime juice (from 1 to 2 limes) 5 cloves garlic (2 smashed, 3 minced) ½ jalapeño pepper, seeded Kosher salt and freshly ground pepper ½ cup plus 2 tablespoons extra-virgin olive oil ½ cup fresh mint, plus more for topping ½ cup fresh parsley, plus more for topping 8 small skin-on, bone-in chicken thighs (about 3 pounds) 1 teaspoon ground cumin ½ teaspoon dried oregano 2 green-yellow plantains, peeled and cut into 1½-inch pieces 1 large red onion, cut through the root into wedges

FOOD NETWORK MAGAZINE

OCTOBER 2020

1. Combine the orange juice, lime juice, smashed garlic, jalapeño, ½ teaspoon salt and a few grinds of pepper in a blender. Puree until combined, then let sit 5 minutes. Turn the blender back on and slowly pour in ½ cup olive oil. Remove ¼ cup of the mixture and set aside for the marinade. Add the mint and parsley to the remaining mixture in the blender and puree again until smooth; season with salt and pepper. Transfer the sauce to a bowl; cover and refrigerate. 2. Season the chicken thighs generously with salt and pepper. Place in a large bowl and add the reserved ¼ cup marinade, the minced garlic, cumin and oregano. Rub all over the chicken until evenly coated. Cover and refrigerate 1 to 4 hours. 3. Preheat the oven to 450˚. Let the chicken come to room temperature while the oven preheats. Toss the plantains and red onion on a rimmed baking sheet with the remaining 2 tablespoons olive oil; season with salt and pepper. Spread out on the baking sheet. Nestle the chicken, skin-side up, and orange slices among the plantains and onion. 4. Roast until the plantains are tender when pierced with a knife, about 20 minutes. Remove the plantains to a cutting board and stand them up on a cut side. Flatten the plantains with the bottom of a measuring cup or ramekin, then return to the baking sheet, setting them flat in the pan juices. 5. Return the pan to the oven and roast until the chicken is browned, crisp and cooked through, 20 to 25 more minutes. Sprinkle with chopped mint and parsley; serve with the sauce.

OCTOBER 2020

FOOD NETWORK MAGAZINE

PHOTOS: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

SHEET PAN CURRIED CAULIFLOWER AND SALMON ACTIVE: 40 min l TOTAL: 55 min l SERVES: 4

1¼ pounds cauliflower florets (regular, purple, Romanesco or a mix), halved or quartered if large 12 ounces baby red potatoes, halved ⅓ cup extra-virgin olive oil 2 teaspoons Madras curry powder Kosher salt and freshly ground pepper ¾ cup plain yogurt 1 Persian cucumber, grated on the large holes of a box grater 2 tablespoons chopped fresh cilantro, plus more for topping 3 scallions, thinly sliced 2 teaspoons fresh lemon juice ¼ teaspoon ground coriander Pinch of red pepper flakes 4 center-cut salmon fillets (about 6 ounces each) ½ teaspoon hot paprika, plus more for topping ¼ cup hot mango chutney 2 teaspoons apple cider vinegar

FOOD NETWORK MAGAZINE

OCTOBER 2020

1. Place a rimmed baking sheet in the upper third of the oven; preheat to 450˚. Toss the cauliflower and potatoes with the olive oil, curry powder, ½ teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on the hot pan, cut-sides down, and bake until browned around the edges and tender, 25 to 30 minutes. 2. Meanwhile, combine the yogurt, cucumber, cilantro, 1 scallion, the lemon juice, coriander, red pepper flakes and a big pinch of salt in a small bowl. Stir to combine, then refrigerate until ready to use.

3. Remove the pan from the oven and preheat the broiler. Stir the cauliflower and potatoes, then arrange them to create four spots for the salmon. Add the salmon to the pan, skin-side down, and season with salt and the paprika. Combine the chutney and vinegar and spread over the top of the fish. Broil until the salmon is browned around the edges and just cooked through, 6 to 9 minutes, depending on the thickness. 4. Spoon some of the yogurt sauce over the salmon. Top with the remaining 2 scallions and cilantro; sprinkle with paprika. Serve with the remaining yogurt sauce.

weeknight cooking

SHEET PAN VEGETABLE POT PIE ACTIVE: 1 hr l TOTAL: 2 hr l SERVES: 4

FOR THE CRUST 1¾ cups all-purpose flour, plus more for dusting 2 tablespoons grated parmesan cheese 1 tablespoon granulated sugar Fine salt and freshly ground pepper 2 tablespoons cold vegetable shortening 6 tablespoons cold unsalted butter, cut into small pieces 1 large egg, lightly beaten 2 to 4 tablespoons ice water FOR THE FILLING 2 10-ounce packages cremini mushrooms, chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 2 pounds celery root, parsnips and/or turnips, peeled and cut into 1-inch pieces 3 carrots, peeled and cut into 1-inch pieces (halved lengthwise if thick) ½ head fennel, cored and thinly sliced lengthwise 2 shallots, each cut into 6 to 8 chunks 1 teaspoon chopped fresh rosemary 1⅔ cups mushroom or vegetable broth ½ cup heavy cream 1 cup frozen peas 1. Make the crust: Pulse the flour, parmesan, sugar and ½ teaspoon each fine salt and pepper in a food processor. Pulse in the shortening until the mixture looks like coarse meal. Add the butter and pulse until pea-size pieces form. Add 2 tablespoons beaten egg (reserve the rest) and 2 tablespoons ice water; pulse a few times until the dough begins to clump together, adding more water ½ tablespoon at a time as needed. Transfer the dough to a sheet of plastic wrap, press into a rectangle, wrap tightly and refrigerate until firm, at least 1 hour or overnight. 2. Meanwhile, make the filling: Preheat the oven to 450˚. Toss the mushrooms with 1 tablespoon olive oil and a pinch each of kosher salt and pepper on a rimmed baking sheet. Roast until the mushrooms shrink and release some liquid, 8 to 10 minutes. Add the celery root, parsnips and/or turnips, the carrots, fennel, shallots, rosemary, 1 teaspoon kosher salt, ½ teaspoon pepper and the remaining 2 tablespoons olive oil; toss. Roast until the vegetables are tender and the mushroom liquid has evaporated, about 30 minutes. 3. Lightly dust a piece of parchment paper with flour. Roll out the dough on the parchment into a 12-by-14-inch rectangle. Refrigerate until the vegetables are done. 4. Drizzle ⅔ cup broth on the baking sheet, especially in the corners, and scrape up any browned bits. Stir in the remaining 1 cup broth, the heavy cream and peas. 5. Cut the dough into ¾-inch-wide strips. Lay half the strips across the top of the sheet pan diagonally, trimming or adding extra bits as needed. Lay the remaining strips on top in the other direction. Brush the dough with the reserved beaten egg. Bake until the crust is golden and the liquid on the pan thickens, 25 to 30 minutes. Let cool 5 minutes before serving. OCTOBER 2020

FOOD NETWORK MAGAZINE

Fall

Cookbook

PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

Preview

weekend cooking

Buy the Book!

Five new cookbooks from Food Network chefs are coming out this fall, and you can sneak a peek at all of them here. Weâ&#x20AC;&#x2122;re including a dinner from each book, one of which is this delicious Tibetan chicken noodle soup by Chopped judge Maneet Chauhan. She makes a paste of tomatoes, ginger, garlic, cumin and chiles to build flavor. Turn to page 85 for the recipe.

OCTOBER 2020

FOOD NETWORK MAGAZINE

A Little Comfort

Ina Gartenâ&#x20AC;&#x2122;s new book is just what everyone needs this year: recipes for feel-good food.

FOOD NETWORK MAGAZINE

OCTOBER 2020

weekend cooking

na Garten couldn’t possibly have known when she started working on her latest cookbook how much we’d all need comfort food right now. She came up with the concept for Modern Comfort Food more than two years ago, figuring the book would arrive just before the presidential election and that we might be a bit stressed. “Little did I know that 2020 would bring so much more,” she says. “Right now I think we just want really simple comforting foods that make us feel good.” In many ways, the book seems meant to be. “It was the easiest one I’ve ever written. I tend to gravitate toward comfort food anyway, and I found that the book just flowed in a way I don’t ever remember.” Many of the recipes are the culmination of years of experimentation and taste memories. This beef stew was inspired by the takeout stews Ina and Jeffrey ate in their tent when they camped outside Paris in the spring and summer of 1971. “Over the years I learned a lot about what makes beef stew really delicious,” she says. “A nice red wine, short ribs instead of chuck. It’s a classic recipe, just done in a more modern way.”

ACTIVE: 45 min l TOTAL: 3 hr l SERVES: 6 to 8

RECIPE REPRINTED FROM MODERN COMFORT FOOD. COPYRIGHT © 2020 BY INA GARTEN. PHOTOGRAPHS COPYRIGHT © 2020 BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF RANDOM HOUSE, A DIVISION OF PENGUIN RANDOM HOUSE.

3 4 3

tablespoons good olive oil ounces small-diced pancetta* pounds boneless short ribs, cut in 1½-inch chunks (4½ pounds on the bone) Kosher salt and freshly ground black pepper ¼ cup Cognac or brandy 1 cup hearty red wine, such as a Côtes du Rhône or Chianti, divided 2 cups chopped yellow onions (2 onions) 2 cups chopped fennel, trimmed and cored (1 large bulb) 2 tablespoons minced garlic (6 cloves) 1 (14.5-ounce) can diced tomatoes, including the juices 2 tablespoons tomato paste 2 cups beef broth, such as College Inn 1 pound carrots, scrubbed and cut ½ inch thick diagonally 1 pound Yukon Gold potatoes, scrubbed, 1-inch diced 10 ounces frozen peas

Find this recipe and 84 other new dishes in Modern Comfort Food ($35, Clarkson Potter).

1. Preheat the oven to 300˚. 2. Heat the oil in a large (11- to 12-inch) Dutch oven over medium heat. Add the pancetta and cook for 4 to 5 minutes, until browned. With a slotted spoon, transfer the pancetta to a plate lined with a paper towel and set aside. 3. Meanwhile, season the short ribs all over with 2 teaspoons salt and 1 teaspoon pepper. Brown half the meat in the Dutch oven over medium heat, turning occasionally, for 5 to 7 minutes, until browned on all sides. Transfer the meat to a bowl and brown the second batch. (Don’t cook them all in one batch or they won’t brown!) Transfer the second batch to the bowl and set aside. 4. Off the heat, add the Cognac and ⅓ cup of the wine to the pot, scraping up any browned bits, then simmer over medium heat for one minute. Add the onions and fennel and sauté, stirring occasionally, for 7 to 8 minutes, until the

vegetables are tender. Add the garlic and cook for one minute. 5. Stir the tomatoes and tomato paste into the vegetables. Add the remaining ⅔ cup of wine, the beef broth, the seared meat (and juices), 2 teaspoons salt and 1 teaspoon pepper. Bring to a simmer, cover and bake for 1¼ hours, checking occasionally to be sure the liquid is simmering. 6. Degrease the stew, if necessary. Stir in the carrots and potatoes, cover and bake for one hour longer, until the vegetables and meat are very tender when tested with a fork. Just before serving, stir in the peas and pancetta, taste for seasonings and serve hot in large, shallow bowls. *Citterio makes a 4-ounce package of perfectly diced pancetta. MAKE IT AHEAD Reheat over mediumlow heat, adding beef broth and a splash of red wine.

“

ULTIMATE BEEF STEW

Right now I think we just want really simple comforting foods.

OCTOBER 2020

FOOD NETWORK MAGAZINE

Making History In his new book, Marcus Samuelsson celebrates the past and the future of Black cooking in America.

weekend cooking

arcus Samuelsson worked on his newest cookbook, The Rise, for four years, but the project has really been hundreds of years in the making. “When I started this cookbook, I thought, ‘How can we showcase Black excellence in terms of cooking and contributions to American food?’ ” says the renowned chef and restaurateur. “I’ve known so many incredible African American chefs and sometimes I feel like they haven’t gotten the opportunity to shine.” To highlight the diversity of Black cuisine, he developed recipes inspired by dozens of chefs, writers and activists from the past and present, including his mentor, legendary New Orleans–based chef Leah Chase. “She lived through segregation and Hurricane Katrina and just kept cooking,” Marcus says. Before she passed away in 2019, Leah made Creole staples for presidents Barack Obama and George W. Bush. Marcus’s take on her gumbo has a few twists, but the sentiment is the same. “I don’t know any other dish that’s so tied to a city,” he says.

EXCERPTED FROM THE RISE: BLACK COOKS AND THE SOUL OF AMERICAN FOOD. COPYRIGHT © 2020 BY MARCUS SAMUELSSON. USED WITH PERMISSION OF VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND COMPANY. NEW YORK, NY. ALL RIGHTS RESERVED. PHOTOS: ANGIE MOSIER.

ACTIVE: 30 min l TOTAL: 1 hr l SERVES: 6 to 8

3 ½ ½ ½ 4 1 ½ 4 1 12 1 1 1 2 2 2 1

tablespoons vegetable oil cup diced celery cup diced red onion cup diced red peppers cloves garlic, minced teaspoon kosher salt teaspoon freshly ground black pepper ounces ground chorizo (14-ounce) can crushed tomatoes ounces fresh okra, diced small tablespoon smoked paprika tablespoon filé powder teaspoon cayenne pepper cups fish stock cups chicken stock tablespoons apple cider vinegar pound large shrimp, peeled and deveined 8 ounces smoked andouille sausage, sliced ¼ inch thick 6 cups cooked rice, for serving Chopped scallions, for serving Chopped fresh parsley, for serving

Find this and other inspiring recipes in The Rise: Black Cooks and the Soul of American Food ($38, Little, Brown and Company).

1. Heat the vegetable oil in a large saucepan or Dutch oven set over medium-high heat. When the oil shimmers, add the celery, onion, peppers, garlic, salt and pepper and cook, stirring frequently, until the onion is translucent, 3 to 4 minutes. Add the chorizo and cook for 4 to 5 minutes, stirring frequently. Add the tomatoes, okra, paprika, filé powder and cayenne and continue cooking for 4 to 5 minutes, stirring frequently. Add the stocks and vinegar and bring to a simmer. Decrease the heat to low, cover and cook for 20 to 25 minutes, stirring occasionally. The filé powder, which is made by grinding sassafras leaves, will thicken the stew. 2. Add the shrimp and andouille and stir to combine. Continue to cook for 4 to 5 minutes, until the shrimp are just cooked through. Serve the gumbo over rice, topped with scallions and parsley.

Leah Chase, known as the Queen of Creole Cuisine, was Marcus’s mentor for more than 20 years.

“

This stew tastes even better the next day because all of the ingredients have sat together.

“

LEAH CHASE GUMBO

OCTOBER 2020

FOOD NETWORK MAGAZINE

A Flavorful Journey Maneet Chauhan’s new cookbook takes us to where her obsession with food began: India’s railways.

weekend cooking

rowing up in Ranchi, a city in eastern India, Maneet Chauhan frequently traveled with her family by train, sometimes spending two or three days in the open-air cars. She didn’t mind the long trips: In train stations throughout India, vendors sell chaat, a broad term for savory street snacks, so every stop was an opportunity to taste new things. Decades later, the Chopped judge still thinks about those journeys. “I got a glimpse of the amazing diversity of Indian food,” she says. Her new cookbook, Chaat, is filled with recipes inspired by memories— like eating bhel puri at a historic Mumbai train station, or warming up with a Tibetan noodle soup called thukpa during a winter ride through Guwahati. “I’ve had some of these dishes only once or twice, but they made a profound impact on my life,” she says. “Years later I still remember them.”

ACTIVE: 25 min l TOTAL: 45 min l SERVES: 4

RECIPE AND PHOTO REPRINTED WITH PERMISSION FROM CHAAT BY MANEET CHAUHAN AND JODY EDDY. COPYRIGHT © 2020. PHOTOGRAPHS BY LINDA XIAO. PUBLISHED BY CLARKSON POTTER, A DIVISION OF PENGUIN RANDOM HOUSE, LLC.

2 1

large tomatoes, coarsely chopped 1-inch piece fresh ginger, peeled with a spoon 4 garlic cloves, peeled 3 serrano chiles 2 teaspoons cumin seeds 2 tablespoons vegetable oil 1 pound boneless, skinless chicken thighs 2 quarts chicken stock 1 large carrot, peeled and coarsely chopped 2 red, yellow or orange bell peppers, coarsely chopped 1 cup coarsely chopped green beans 1 can (8 ounces) bamboo shoots, drained 1 cup shredded green cabbage 6 ounces thin rice noodles Juice of 1 lemon Kosher salt Finely chopped scallions Bean sprouts

Find more great recipes in Maneet’s new book, Chaat ($33, Clarkson Potter).

1. In a food processor, combine the tomatoes, ginger, garlic, serranos, cumin and oil and process until smooth. Transfer the paste to a heavy-bottomed pot along with the chicken and cook over medium-high heat, stirring occasionally, until aromatic, 3 to 4 minutes. Add the stock and bring to a boil. 2. Reduce the heat to medium and add the carrot, bell peppers, beans, bamboo shoots and cabbage. Cover the pot halfway and simmer until the vegetables are tender and the chicken is cooked through, 20 to 25 minutes. Using tongs, transfer the chicken to a plate. Once it is cool enough to handle, tear it into bite-sized pieces and return it to the pot. 3. Add the noodles and lemon juice and simmer until the noodles are tender, 4 to 6 minutes. Season with salt. 4. Spoon the thukpa into bowls, garnish with scallions and bean sprouts and serve very hot.

Make sure you don’t overcook the noodles, Maneet says. They should be slightly chewy.

“

You might not think to put chiles and cumin seeds in a noodle soup, but it’s a simple way to add flavor.

“

THUKPA

OCTOBER 2020

FOOD NETWORK MAGAZINE

Like Mom Used to Make Alex Guarnaschelli shares a favorite family dish from her new cookbook.

FOOD NETWORK MAGAZINE

OCTOBER 2020

weekend cooking

hen chef and Chopped judge Alex Guarnaschelli set out to write her third book, Cook with Me, she organized it around a simple idea: What are her favorite dishes to make at home when she’s off duty? That meant featuring some newer recipes (like her naturally colored red velvet cake) alongside dishes from her childhood, like pork pizzaiola. Alex’s mom, legendary cookbook editor Maria Guarnaschelli, used to make the hearty Neapolitan dish the moment the temperature dipped even slightly. “It was such a strange, indulgent thing, this pot of meat,” Alex says, “but somehow it made sense.” To update the pizzaiola, Alex used pork shoulder, which is fattier and less expensive than the pork chops her mom favored, and she added fish sauce for an unexpected layer of flavor. The dish is delicious on its own or ladled over pasta, polenta or meatballs.

REPRINTED WITH PERMISSION FROM COOK WITH ME: 150 RECIPES FOR THE HOME COOK BY ALEX GUARNASCHELLI, COPYRIGHT © 2020. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF PENGUIN RANDOM HOUSE. PORTRAIT: JOHNNY MILLER.

1 1

tablespoon extra-virgin olive oil pound spicy Italian pork sausages (about 4) 2 pounds boneless pork shoulder, cut into 2½- to 3-inch chunks Kosher salt 2 medium yellow onions, halved and thinly sliced 4 large garlic cloves, thinly sliced 1 teaspoon dried red pepper flakes 3 cups dry white wine 1 (28-ounce) can peeled whole tomatoes 1 pint cherry tomatoes, stemmed 2 anchovy fillets, coarsely chopped 1 tablespoon fish sauce 1 pound farfalle pasta 2 tablespoons unsalted butter, at room temperature 1 cup finely grated parmesan cheese 1 tablespoon red wine vinegar ½ cup fresh basil leaves

Find more recipes from Alex in her new book, Cook with Me ($35, Clarkson Potter).

ACTIVE: 1½ hr l TOTAL: 3½ hr l SERVES: 6 to 8

1. Preheat the oven to 350˚. 2. Cook the sausages: Heat a Dutch oven over high heat and add the olive oil. Use a pair of metal tongs to arrange the sausages in a single layer in the hot oil. Reduce the heat to medium and brown the sausages on all sides until they are cooked through, 8 to 10 minutes. Transfer the sausages to a plate and set aside. 3. Cook the pork shoulder: Season the chunks of pork shoulder on all sides with salt. Add the pork to the Dutch oven in a single layer and brown it on all sides, 5 to 8 minutes on each side. Stir in the onions, garlic and red pepper flakes. Cook, stirring occasionally, until the onions are translucent, 8 to 10 minutes. Add the white wine and cook, stirring often, until all of the liquid cooks out, 12 to 15 minutes. Stir in both the canned and fresh tomatoes, along with the anchovy fillets and fish sauce. Cover the pot and place it in the center of the oven. Cook until the meat is tender when pierced with the tip of a knife, 2 to 2½ hours.

4. Finish the meat: Remove the pot from the oven and use a large spoon to skim off any excess fat or impurities from the surface. Let the sauce rest on the stovetop on low heat while you cook the pasta. 5. Cook the pasta: Fill a large pot with 4 quarts water and bring it to a rolling boil over high heat. Add 4 tablespoons salt and bring the water back to a boil. Taste the water. It should be salty like seawater. Add the pasta and cook, stirring it with a large slotted spoon to ensure it does not clump or stick to the pot, until it is al dente, 8 to 10 minutes. Drain the pasta, place it in a large bowl and toss it with the butter and a pinch of salt. 6. Finish the dish: Stir the sausages into the sauce and then stir in the parmesan, red wine vinegar and basil leaves. Taste for seasoning. Divide the pasta among individual bowls and serve the sauce and meat ladled over it, or serve it in a large bowl family-style.

“

When choosing a pasta for this pizzaiola, pick one with crevices that can catch sauce. I like farfalle best.

“

PORK SHOULDER PIZZAIOLA

OCTOBER 2020

FOOD NETWORK MAGAZINE

All in the Family Geoffrey Zakarianâ&#x20AC;&#x2122;s daughters prove that you donâ&#x20AC;&#x2122;t have to be an adult to be a great chef!

weekend cooking

ROASTED SPATCHCOCK CHICKEN 1

(3½-pound) whole spatchcock chicken 2 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 2 heads garlic, cut in half horizontally 4 sprigs fresh rosemary 4 sprigs fresh thyme 1 lemon, cut in half horizontally HELPFUL TOOLS Large cast-iron or ovenproof skillet Meat thermometer Tongs

Find more recipes that both kids and adults will love in The Family That Cooks Together ($20, Little, Brown and Company).

ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 4

1. Preheat the oven to 400˚. Rinse the chicken, pat dry and rub all over with 1 tablespoon of the olive oil. Generously season on both sides with salt and pepper. 2. Heat a large cast-iron or other ovenproof skillet over medium-high heat. Add the remaining 1 tablespoon olive oil. When the oil is hot, place the chicken, skin side down, in the pan. Cook until the skin starts to crisp on the edges and the color is golden brown. Flip the chicken over with tongs, taking care not to splatter oil toward

yourself, and add the garlic, rosemary and thyme around the chicken in the pan. Squeeze a lemon half over the top and place both lemon halves in the pan, cut sides down. 3. Transfer the pan to the oven and roast the chicken (skin side up) for 30 to 35 minutes, until a meat thermometer registers 155˚ when inserted in the thickest part of a breast. Let rest for about 10 minutes, then carve and serve with pan juices.

“

I love chicken because you can cook it so many ways for a school night.

“

RECIPE EXCERPTED FROM THE FAMILY THAT COOKS TOGETHER BY MADELINE AND ANNA ZAKARIAN. COPYRIGHT © 2020 BY DOMAINE LICENSING, LLC. PHOTOGRAPHS BY KC AND GAIL KRATT. PUBLISHED BY LITTLE, BROWN AND COMPANY, AN IMPRINT OF HACHETTE BOOK GROUP, INC.

hen you have a famous chef for a dad, you learn how to enjoy good food early on—and if you’re Madeline and Anna Zakarian, you learn how to cook it, too. The daughters of Geoffrey Zakarian have been in training for years, helping with family dinners and assisting Dad with cooking demos at press events, on Good Morning America and on his Food Network show The Kitchen. Now the 13and 11-year-old girls are releasing their first cookbook, The Family That Cooks Together, a collection of 85 recipes that they love making at home. Don’t expect chicken fingers: These young chefs have grown up learning to appreciate dishes like linguine with fresh clams and strawberry soufflé. Anna promises that they’re not trying to intimidate anyone; the idea is to show kids that fancy-sounding food can be really easy to make. For this spatchcock chicken, they use a dad-approved shortcut and get the chicken split open at the butcher. Then they just roast it and serve it with rice for a quick dinner. “We want to show people of all ages that you can cook delicious things,” Madeline says.

—Anna zakarian

OCTOBER 2020

FOOD NETWORK MAGAZINE

party time Bloody Good

PHOTO: RALPH SMITH; FOOD STYLING: TAYLOR SMITH.

This cake isn’t as creepy as it looks: The drips are blood orange curd. The killer idea comes from California-based baker Karl Fong, who won last season’s Halloween Baking Championship with a bleeding zombie cake. Just make the recipe below and spoon it over a simple vanilla-frosted layer cake.

Catch the new season of Halloween Baking Championship Mondays at 9 p.m. ET.

KARL FONG’S BLOOD ORANGE CURD

1. Rub together the grated zest of ½ orange and ¼ cup sugar with your fingertips; set aside. 2. Bring 1¾ cups blood orange juice and ¼ cup lemon juice to a boil in a saucepan. In a large bowl, whisk ¾ cup sugar, 2 tablespoons plus 2 teaspoons cornstarch and a pinch of salt; whisk in 6 egg yolks and the zest mixture. Slowly whisk in the hot juice, then return to the pan. Cook over medium heat, whisking, until thick, 5 to 7 minutes. Remove from the heat; gradually whisk in 6 tablespoons cut-up butter. 3. Strain the curd through a fine-mesh sieve and tint with red food coloring. Before using, chill until set, at least 4 hours.

OCTOBER 2020

FOOD NETWORK MAGAZINE

nm A Month of

Halloween

TRI&CKS

Treats These 31 scary-good recipes will get you in the spirit!

Candy-Infused Vodka

FOOD NETWORK MAGAZINE

OCTOBER 2020

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JAMES WOJCIK.

Cut a 7-ounce package of soft black licorice into small pieces. Divide a 750-ml bottle of vodka between 2 large glass jars; add 80 orange Skittles to one jar and the licorice to the other jar. Let the Skittles infuse for 1 day, then strain through a sieve lined with a coffee filter (this will take several hours). Let the licorice infuse for 2 to 3 days, then strain. Serve the vodka on the rocks with candy garnishes.

nm Ghost Toast

Monster Crostini

Cut out a ghost shape from white sandwich bread with a 3-inch cookie cutter. Toast in a buttered nonstick skillet over medium heat until golden, 2 to 3 minutes. Flip and add 1 lightly beaten egg white to the hole. Cover and cook until the egg white sets and the bread is golden, 2 to 3 minutes. Add eyes with hot sauce.

Mash 1 avocado with a squeeze of lemon juice and a pinch of salt. Spread on 4 pieces toasted rye cocktail bread. Add sprouts for hair, radish slices and black olives for eyes, a caper for a nose, a cucumber slice for a mouth and roasted red pepper for a tongue.

Hard-boil 12 eggs; peel. Slice off the top quarter of each and trim the bottoms so they sit upright. Scoop out the yolks; mash with Â˝ cup mayonnaise and 2 teaspoons each hot paprika, hot sauce and mustard. Season with salt. Spoon into the egg whites; dust with more paprika and add sliced red bell pepper for horns.

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Toast white sandwich bread; spread with marinara sauce. Top with thin strips of mozzarella for gauze and sliced black olives for eyes. Broil until the cheese melts slightly.

Vampire Doughnuts

Insert plastic vampire teeth into the hole of a doughnut; drizzle with red jam for blood. Attach candy eyeballs using a bit of jam.

Mummy Pizza

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DOUGHNUT: RYAN DAUSCH. ALL OTHERS: RALPH SMITH.

Devilish Eggs

nm Line a baking sheet with parchment paper. Insert a lollipop stick into the top of 6 apples. Microwave 3 cups white candy melts in 30-second intervals, stirring, until melted. Dip each apple into the white candy and let the excess drip off. Transfer to the prepared pan; let set. Roll mini marshmallows between your thumb and index finger to make bone shapes. Using more melted candy, attach the marshmallows to the apples to look like a hand.

Halloween Sherbet Bowls

Cut 2 oranges in half; scoop out the flesh. Fill the orange cups with scoops of orange sherbet and top with blackberries. Freeze until set.

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Stir together ¾ cup thawed frozen limeade concentrate, 3½ cups cold water and one 12-ounce can chilled ginger beer in a punch bowl. Add 1 cup coconut rum or vodka. Scoop 1 pint green tea ice cream into the punch. Pour 2 more cans ginger beer over the top to create foam.

Skeleton Candy Apples

Stir one 64-ounce bottle cherry or cranberry-cherry juice, 1 liter ginger ale, ¼ cup lemon juice and 1 tablespoon grenadine in a punch bowl. Add 2 cups frozen cherries and 1 sliced orange. (To spike it, add 2 cups bourbon or rye and 3 dashes orange bitters.) Stir ¼ cup light corn syrup with 1 teaspoon molasses and ½ teaspoon red food coloring in a small bowl. Dip your finger into the mixture and run it along the rim of the punch bowl; continue until the rim is coated and the mixture drips down the sides.

CLOCKWISE, FROM TOP LEFT: RALPH SMITH, YUNHEE KIM, LEVI BROWN, RALPH SMITH, RYAN DAUSCH.

Bubbling Cauldron Punch

Bloody Punch

Skull Meringues

Beat 3 egg whites and ¼ teaspoon cream of tartar with a mixer on medium speed until foamy. Gradually beat in ¾ cup sugar until thick and glossy. Beat in 1 teaspoon vanilla. Remove ¼ cup meringue; tint with black gel food coloring. Transfer the white meringue to a piping bag with a large tip. Pipe 8 to 10 skulls onto parchment-lined baking sheets. With a small tip, pipe the black meringue onto the skulls for faces. Bake at 250˚ until crisp, 1½ to 2 hours; let cool on the pans.

nm Chocolate Gummy Worms

Creepy-Crawly Doughnut Holes

Finely chop 8 ounces dark chocolate. Microwave three-quarters of the chocolate and 1 teaspoon shortening in 30-second intervals, stirring, until melted. Stir in the remaining chocolate until smooth. Dip gummy worms in the chocolate; place on a parchment-lined baking sheet coated with cooking spray. Let set at room temperature, at least 30 minutes.

Cut up black licorice laces. Stick into chocolate doughnut holes to look like spider legs.

Clementine Pumpkins Peel clementines; stick a small piece of celery on top of each for a stem.

Spiderweb Milkshakes

Microwave 4 ounces chopped dark chocolate in 30-second intervals, stirring, until melted. Let cool, then spoon into a zip-top bag and snip off a corner. Pipe a spiral onto the inside of 4 martini glasses, then use a toothpick to drag lines out from the center, creating a web pattern. Freeze until just set, 10 minutes. Meanwhile, blend 1 pint vanilla ice cream and ¼ cup milk in a blender; spike with rum, if desired. Pour into the glasses.

Bloodshot Eggs

Place 4 eggs in a pot; cover with cold water by 1 inch and bring to a boil. Reduce the heat and simmer 10 minutes. Drain the eggs and run under cold water to cool. Lightly tap the eggs against the counter to crack all over. Fill 2 tall wide glasses three-quarters of the way with warm water. Stir in ½ teaspoon white vinegar and a few drops of red food coloring to each, then add 2 eggs to each glass. Refrigerate 4 hours; drain and peel the eggs. OCTOBER 2020

m n

Roll out white fondant until ⅛ inch thick on a cornstarch-dusted surface. Cut out 4-inch rounds using a cookie cutter or paring knife. Stick a small unwrapped lollipop in the center of a frosted chocolate cupcake, then drape a round of fondant on top to form a ghost. Add eyes with black decorating gel.

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CLOCKWISE, FROM TOP LEFT: LEVI BROWN, BEN GOLDSTEIN, RALPH SMITH (3), RAYMOND HOM.

Ghost Cupcakes

FOOD NETWORK MAGAZINE

FOR THE COOKIES 3½ cups all-purpose flour 1½ teaspoons baking powder ¼ teaspoon ground nutmeg ¼ teaspoon salt ½ cup milk 1 teaspoon pure vanilla extract 2 sticks unsalted butter, at room temperature 1¼ cups granulated sugar 2 large eggs plus 3 egg yolks

FOR THE CUPCAKES ½ cup unsweetened cocoa powder ½ cup whole milk ½ cup water 1 cup all-purpose flour ½ teaspoon baking soda ½ teaspoon salt 1 cup sugar ¾ cup vegetable oil 1 large egg 1 teaspoon pure vanilla extract ½ teaspoon grated orange zest

FOR THE ICING 4½ cups confectioners’ sugar 3 tablespoons light corn syrup 1 tablespoon fresh lemon juice 1 teaspoon pure vanilla extract 7 to 8 tablespoons cold water Orange gel food coloring ¼ cup unsweetened cocoa powder (not Dutch process)

FOR THE GANACHE AND MERINGUE 2 ounces semisweet chocolate, chopped ¼ cup heavy cream 2 large egg whites ½ cup sugar Pinch of cream of tartar Orange gel food coloring

ACTIVE: 1 hr 10 min l TOTAL: 2½ hr l MAKES: about 30

FOOD NETWORK MAGAZINE

OCTOBER 2020

1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with liners. Put the cocoa powder in a large bowl. Microwave the milk and water in a small microwave-safe bowl until steaming, 1 to 2 minutes; pour over the cocoa powder and whisk until smooth. Let cool slightly. 2. Whisk the flour, baking soda and salt in a small bowl. Whisk the sugar, vegetable oil, egg, vanilla and orange zest into the cocoa mixture, then whisk in the flour mixture. 3. Divide the batter among the prepared muffin cups, filling them three-quarters of the way. Bake until the tops of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely. 4. Make the ganache: Microwave the chocolate and heavy cream in a microwave-safe bowl in 30-second intervals, stirring, until melted, about 1 minute. Let sit until thickened but still pourable, about 5 minutes. Spoon over the cupcakes, gently spreading to cover. Let set 10 minutes. 5. Meanwhile, make the meringue: Whisk the egg whites, sugar and cream of tartar in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Cook, whisking, until the sugar dissolves, 2 to 3 minutes. Remove from the heat; beat with a mixer on medium-high speed until stiff glossy peaks form, 5 to 8 minutes. Tint orange with food coloring. Generously spread the meringue on the cupcakes and lightly brown with a kitchen torch.

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1. Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚. Line 2 baking sheets with parchment paper. Sift the flour, baking powder, nutmeg and salt into a bowl. Combine the milk and vanilla in a liquid measuring cup. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until fluffy, about 2 minutes. Beat in the whole eggs and yolks, one at a time, then increase the speed to high and beat until combined, about 30 seconds. 2. Reduce the speed to low and add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour mixture. Increase the speed to high and beat 15 seconds to combine and lighten the batter. 3. Scoop mounds of batter (about 2 tablespoons each) and arrange about 2 inches apart on the prepared pans. Bake, switching the pans halfway through, until the cookies are just golden brown around the edges, 13 to 15 minutes. Let cool 5 minutes on the pans, then transfer to a rack to cool completely. 4. Make the icing: Beat the confectioners’ sugar, corn syrup, lemon juice and vanilla in a large bowl with a mixer on low speed until combined. Increase the speed to medium and add 6 tablespoons cold water, a little at a time, until the icing is spreadable. 5. Transfer a little more than half of the icing to a medium bowl; tint orange with food coloring. Add the cocoa powder to the plain icing and mix on low speed until combined. Increase the speed to medium and add 1 to 2 tablespoons cold water, a little at a time, to make the chocolate icing the same consistency as the orange icing. 6. Spread the icing on the flatter side of each cookie, covering half with orange and half with chocolate icing. Let sit until the icing hardens, about 1 hour.

ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12

COOKIE: KATE MATHIS. CUPCAKE: RYAN DAUSCH.

Black-and-Orange Cupcakes

nm Black-and-Orange Cookies

nm Buggy Pancakes

Jack-o’-Lantern Cheeseburgers

Whisk 1½ cups flour, 3 tablespoons sugar, 1 tablespoon baking powder and ½ teaspoon salt. In a separate bowl, whisk 1¼ cups milk, 4 tablespoons melted butter, 2 eggs and a little vanilla, then whisk into the flour mixture. Pour ¼ cupfuls of batter onto a hot buttered skillet and cook until bubbly; flip and cook until golden. Transfer to plates and top with butter. Stir chocolate sprinkles into maple syrup; drizzle on the pancakes.

Cut faces out of 4 slices American cheese using a paring knife; set aside. Season 1½ pounds ground beef with salt. Form into 4 patties; make an indentation in the center of each. Cook in an oiled nonstick skillet over medium heat, 4 to 5 minutes per side. Top each patty with a slice of the cheese and serve on a bun bottom.

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Combine 16 ounces room-temperature cream cheese, 1½ cups shredded cheddar, 3 tablespoons minced onion, 2 tablespoons salsa, 2 teaspoons ground cumin and 1 teaspoon minced jalapeño in a large bowl; beat with a mixer until combined. Scoop onto plastic wrap and use the plastic to form the mixture into a 5-inch pumpkin-shaped ball; refrigerate until firm, at least 2 hours. Unwrap and roll in crushed nacho-flavor tortilla chips. Press a bell pepper stem into the top.

Candy Corn Waffles

Whisk 2 cups flour, 2 tablespoons sugar, 4 teaspoons baking powder and 1 teaspoon salt in a large bowl. Whisk in 2 eggs, 1½ cups milk, 5 tablespoons melted shortening and 4 tablespoons melted butter. Tint half the batter orange and half yellow with food coloring. Preheat a round waffle iron to the lowest setting. Spoon some orange batter into the middle and some yellow batter around it. Cook until just crisp. Separate into triangles and dip the tips in melted white chocolate.

Pumpkin Cheese Ball

Pipe melted chocolate around the rim of chocolate ice cream cones and attach each to a chocolate wafer cookie; let set. Scoop mint chocolate chip ice cream onto a parchment-lined baking sheet and top each scoop with a cone hat. Add licorice candies for the hair and face. Freeze until firm.

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CLOCKWISE, FROM TOP LEFT: JEFFREY WESTBROOK, RALPH SMITH (2), SAM KAPLAN, RALPH SMITH.

Wicked Witch Cones

nm Glowing Potion

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Quarter and core a red apple; brush with lemon juice. Cut out a wedge from the skin side of each piece to form a mouth. Fill with peanut butter, then insert sliced almonds for teeth.

Ghoulish Smoothie Bowl

Blend 2 cups spinach, 1 chopped peeled apple, 1 cup ice, ½ frozen banana and 1 tablespoon each honey and lemon juice until smooth and thick. Pour into 2 bowls and top with fruit, nuts and/or seeds to make a face.

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Combine ⅓ cup green melon liqueur with 1 cup tonic water in a liquid measuring cup and pour into 12 plastic test-tube shot glasses. If you set them under a black light, they’ll glow in the dark thanks to the tonic.

Apple Monster Mouths

CLOCKWISE, FROM TOP LEFT: JAMIE KIMM, KANG KIM, RALPH SMITH, VICTOR PRADO, RALPH SMITH.

Cook 1 cup chopped onion in 2 tablespoons olive oil in a saucepan over medium heat, 5 minutes; season with salt and pepper. Add 1 cup chopped peeled potato and a pinch of cayenne; cook 3 minutes. Add 3½ cups vegetable broth and bring to a simmer. Add 3 cups chopped peeled butternut squash; cook until tender, 20 minutes. Puree with an immersion blender. Ladle into bowls; slide a plastic witch finger onto the end of each spoon.

Cut 4 peeled bananas in half crosswise and insert a skewer into each half. Freeze until firm, 1 hour. Microwave 4 ounces chopped semisweet chocolate in 20-second intervals, stirring, until melted. Dip the bananas in the chocolate; press 2 candy eyeballs on each and let set, about 10 minutes. Microwave 8 marshmallows until puffed, 10 to 15 seconds. Stir until smooth; let cool slightly. Using a spoon, scoop up some of the marshmallow (it will stretch into a thread) and wrap it around the bananas. Transfer to a parchment-lined plate and freeze.

Bewitched Squash Soup

Banana Mummies

FOR THE ICING HANDS 2 tablespoons meringue powder 2 tablespoons water, plus more if needed ¼ teaspoon pure vanilla extract 1 cup confectioners’ sugar

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1. Make the icing hands: Line 3 baking sheets with parchment paper. Beat the meringue powder and water in a large bowl with a mixer on medium speed until medium glossy peaks form, 3 to 4 minutes. Beat in the vanilla. Gradually beat in the confectioners’ sugar until stiff peaks form; add more water, ½ teaspoon at a time, if the icing is too thick to pipe. Transfer to a pastry bag fitted with a ⅛-inch round tip. 2. Pipe hands (2½ inches tall and 1½ inches wide) onto the prepared baking sheets. (Do not press the pastry tip against the baking sheet—the hands might break.) Pipe and fill a 1-inch triangle “anchor,” pointed-side down, at the bottom of each hand. Pipe knuckles onto each finger. Reserve the remaining icing in a resealable container to fix any broken bones. Let the hands dry overnight. 3. Make the pudding: Whisk the milk, granulated sugar, cocoa powder, cornstarch and salt in a large saucepan until smooth. Cook over medium heat, whisking occasionally, until thickened slightly, about 15 minutes. 4. Whisk the egg yolks in a medium bowl. Gradually whisk about ½ cup of the warm milk mixture into the egg yolks, then pour the mixture into the saucepan. Continue to cook over medium heat, whisking, until thickened, about 9 minutes. Remove from the heat and whisk in the chocolate until melted and smooth. Whisk in the butter and vanilla. Divide the pudding among 12 small bowls. Place a piece of plastic wrap directly on the surface of each and refrigerate until set, at least 2 hours or overnight. 5. Loosen the hands from the parchment with an offset spatula. Use the reserved icing to repair any broken bones. Gently press the hands into the pudding cups and sprinkle with crushed cookies.

Cook 1½ cups sugar and ½ cup water in a saucepan over medium heat, swirling the pan but not stirring, until caramel-colored. Remove from the heat and stir in ¼ cup heavy cream and ¼ teaspoon each vanilla and salt. Transfer to a 4-cup liquid measuring cup; cool slightly. Insert sticks into the stem ends of 4 apples. Dip into the caramel, letting the excess drip off. Roll in toppings, then let cool on a parchment-lined baking sheet coated with cooking spray.

SWEET GINGER

COOKIES AND CREAM Crushed cookies and a drizzle of melted white chocolate

Chopped walnuts and dried cranberries

TROPICAL TWIST

CHEDDAR CRUNCH

BALLPARK BLEND

Diced crystallized ginger and toasted sesame seeds

Toasted shredded coconut and chopped macadamia nuts

Crushed cheese crackers

OCTOBER 2020

HEALTH NUT

Salted peanuts and caramel popcorn

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PUDDING: RALPH SMITH. APPLES: KARL JUENGEL.

FOR THE PUDDING 4 cups whole milk 1 cup granulated sugar 6 tablespoons unsweetened Dutch-process cocoa powder ¼ cup cornstarch ½ teaspoon salt 4 large egg yolks 8 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 2 teaspoons pure vanilla extract Crushed chocolate wafer cookies, for topping

Over-the-Top Caramel Apples

ACTIVE: 1 hr 10 min l TOTAL: 3 hr 10 min (plus overnight drying) SERVES: 12

nm Skeleton Hand Pudding

FOOD NETWORK MAGAZINE

a brief history of

Halloween Treats Americans spend billions on candy in the weeks leading up to October 31, but Halloween wasn’t always so sweet.

1916

1942

Halloween isn’t a candy holiday yet: Confectioners are so desperate to boost sales during the fall that they invent a holiday called Candy Day, celebrated on the second Saturday in October.

1939

Halloween pranks like window-soaping become increasingly common, and The American Home magazine recommends making peace with potential troublemakers by serving them doughnuts and cider. The story is one of the first printed mentions of the term “trick-or-treat.”

1990s

Modern trick-or-treating begins to take shape, but because of wartime sugar rationing, kids are more likely to get coins, nuts, toys or fruit than sweets.

1950s

With the sugar rationing of the 1940s over, trick-or-treating takes off and candy companies start cashing in: Mars and Curtiss print Halloween ads promoting bulk sales of candy bars, and Brach’s begins selling trick-or-treat packs of candy corn and jelly beans.

Chocolate bars face competition in the form of new fruity candies like Skittles, Runts and Nerds, which become Halloween favorites. Airheads and Sour Patch Kids also make their debut.

1968

Mars debuts the phrase “fun size” on miniature Snickers. The snack is a Halloween hit, and soon other candies like Mars bar, M&M’s and Baby Ruth get the fun-size treatment.

2011

Public health professor Donna Arnett makes headlines for estimating that kids collect an average of 3,500 to 7,000 calories’ worth of Halloween candy. She suggests handing out items like plastic rings instead. (Her idea doesn’t go over too well!)

100

FOOD NETWORK MAGAZINE

OCTOBER 2020

201 6

Candy execs come up with a clever way to catch trick-or-treaters’ attention: glow-in-the-dark wrappers. The packaging starts showing up on M&M’s, Kit Kats and Hershey’s bars.

2019

Americans spend a whopping $2.6 billion on Halloween candy. The top seller: individually wrapped Reese’s Peanut Butter Cups.

PUMPKIN BASKET: RYAN DAUSCH. REESE’S PIECES: ALAMY. CANDY CORN AND SNICKERS: JEFF HARRIS. DOUGHNUTS, PISTACHIOS AND SPIDER RINGS: GETTY IMAGES. FUN DIP AND SKELETON CANDY: JASON LIEBIG. RUNTS: BEN GOLDSTEIN. REESE’S PEANUT BUTTER CUP: CHARLES MASTERS.

1980s

Pumpkin-shaped Reese’s Peanut Butter Cups arrive, adding to a slew of themed treats: Kids can build candy skeletons, stain their tongue with blood-red gumballs and slurp edible slime.

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PREMIER

Must be 21 or older with valid ID to consume alcohol. The Festival promotes responsible drinking. 100% of the net proceeds benefit No Kid Hungry® and Food Bank For New York City. | Photos: Courtesy of Getty Images | Sponsors confirmed as of 5.8.20

United for America is investing in support systems to ensure that the communities most economically impacted by COVID-19 can get back on track and become better positioned to self-sustain in the long term. Weâ&#x20AC;&#x2122;re donating essential products and supplies, supporting local organizations so that community needs are met, and providing resources to help small businesses. We are proud to partner with Feeding America, the nationâ&#x20AC;&#x2122;s largest domestic hunger-relief organization, to deliver critical food to people in need across the U.S. Join us at weareunitedforamerica.com.

Feeding America and P&G have been partners for 38 years in supporting Feeding Americaâ&#x20AC;&#x2122;s mission in the ďŹ ght to end hunger. P&G has donated millions of dollars and more than 30 million pounds of basic essential products to Feeding America. Most recently P&G has been stepping up with the help of brands like Always, Bounty, Crest, Olay, Pampers, Pantene, Safeguard and Secret to help Feeding America serve the most vulnerable members of our communities affected by the COVID-19 pandemic.

As a founding partner of Feeding America, General Mills works to alleviate hunger, end food waste and sustainably increase food security. Since the General Mills Foundation funded Feeding Americaâ&#x20AC;&#x2122;s MealConnect app in 2017, food businesses have had the opportunity to donate nearly 2 billion pounds of unsold, nutritious food to people in need through local charities, versus going to waste. General Mills is proud to partner with Feeding America to help provide more food to neighbors in need â&#x20AC;&#x201C; especially amid the COVID-19 pandemic. Together, with innovation, we can feed the millions of people facing hunger in America.

MARS has been a longtime partner of Feeding America and regularly donates MARS Food products from both the UNCLE BEN’S® and SEEDS OF CHANGE™ brands to support the nonprofit’s more than 60,000 food pantries across the country. In response to this year’s increased needs, MARS Food donated over $1 million in additional food products, including 154 tons of produced-to-donate rice. Guided by its purpose to create a better world tomorrow, MARS will continue to support Feeding America as the need to fight food insecurity grows more urgent.

Above Turn a pumpkin into a lanternâ&#x20AC;¦ with cookie cutters!

PHOTOS: RALPH SMITH; CRAFT STYLING: BLAKE RAMSEY.

Ann Clark 7-Piece Fall Leaves Cookie Cutter Set, $15; amazon.com

Falling Leaves

Cut a wide hole in the bottom of a pumpkin and scoop out the seeds and flesh. Using a pen, trace the inside of leaf cookie cutters onto the pumpkin so they form a band around the middle. Place each cookie cutter on the corresponding shape and tap lightly with a rubber mallet until it cuts through the pumpkin. OCTOBER 2020

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Shooting Stars

Cut a wide hole in the bottom of a pumpkin and scoop out the seeds and flesh. Using a pen, trace the inside of different-size star cookie cutters onto the pumpkin, starting with the largest at the top and working diagonally down to the smallest. Place each cookie cutter on the corresponding shape and tap lightly with a rubber mallet until it cuts through the pumpkin.

Keewah Scared Cat Cookie Cutter, $6; amazon.com

ShengHai Star 4-Piece Cookie Cutter Set, $8; amazon.com

Scaredy Cat

Cut a wide hole in the bottom of a pumpkin and scoop out the seeds and flesh. Paint the pumpkin with black craft paint. Let dry, then using a pencil, trace the inside of a cat cookie cutter onto the center of the pumpkin. Place the cookie cutter on the shape you just traced and tap lightly with a rubber mallet until it cuts through the pumpkin.

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Dotted Lines

Cut a wide hole in the bottom of a pumpkin and scoop out the seeds and flesh. Using a pen, trace the inside of a one-inch round cookie cutter onto the pumpkin so it forms a band around the middle, then trace the inside of progressively smaller cookie cutters to form bands above and below. Place each cookie cutter on the corresponding shape and tap lightly with a rubber mallet until it cuts through the pumpkin.

Ateco 4 Piece Stainless Steel Round Cutters Set, $12; amazon.com

Starry Night

Cut a wide hole in the bottom of a pumpkin and scoop out the seeds and flesh. Using a pen, trace the inside of different-size star cookie cutters onto the pumpkin in a random pattern. Place each cookie cutter on the corresponding shape and tap lightly with a rubber mallet until it cuts through the pumpkin.

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The Great

Pumpkin Cake Strange but true: You can bake a chocolate cake right in a pumpkin— and it tastes delicious!

We used a small sugar pumpkin for this cake. Try to get a little bit of pumpkin with each bite—it offsets the sweetness of the cake and toppings.

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PHOTO: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO.

CHOCOLATE CAKE IN A PUMPKIN FOR THE CAKE 1 small sugar pumpkin (3 to 4 pounds) 1 cup all-purpose flour 2 tablespoons unsweetened cocoa powder ½ teaspoon salt ½ teaspoon baking powder 1 stick unsalted butter, cut into pieces 1 cup packed light brown sugar ¼ cup water 3 ounces semisweet chocolate, chopped 2 large eggs, lightly beaten 1 teaspoon pure vanilla extract 1 tablespoon scotch or bourbon (optional) FOR THE BUTTERSCOTCH SAUCE 4 tablespoons unsalted butter ¾ cup packed light brown sugar ½ cup heavy cream ¼ teaspoon pumpkin pie spice Pinch of salt 2 teaspoons pure vanilla extract 2 teaspoons scotch or bourbon (optional) Vanilla ice cream, for serving

ACTIVE: 50 min l TOTAL: 2 hr 40 min (plus cooling) l SERVES: 6 to 8

1. Make the cake: Preheat the oven to 350˚ and line a baking sheet with parchment paper. Cut off the top one-quarter of the pumpkin; reserve. Scoop out the seeds with a spoon and scrape the inside clean. Place the pumpkin on the prepared baking sheet. 2. Whisk the flour, cocoa powder, salt and baking powder in a medium bowl. Combine the butter, brown sugar and water in a medium saucepan over medium-high heat. Bring to a simmer, stirring, until the butter melts and the sugar dissolves, 3 minutes. Whisk in the chocolate until melted and smooth. Remove from the heat; whisk in the eggs, vanilla and scotch until smooth, then whisk in the flour mixture until combined. 3. Pour the batter into the pumpkin, filling it about three-quarters of the way. Add the pumpkin top to the baking sheet, if desired (don’t put it on top of

the pumpkin). Bake until the cake is browned and rises slightly out of the opening of the pumpkin, about 1 hour. Reduce the oven temperature to 300˚ and continue baking until a skewer inserted into the center comes out clean, about 50 more minutes. Let cool 3 to 4 hours before slicing. 4. Meanwhile, make the butterscotch sauce: Melt the butter in a small saucepan over medium heat. Add the brown sugar and cook, stirring, until melted and bubbling, about 2 minutes. Whisk in the heavy cream and cook, stirring occasionally, until thickened, about 10 minutes. Stir in the pumpkin pie spice, salt, vanilla and scotch. Transfer to a small bowl and let cool slightly. 5. Slice the cake into wedges, cutting through the pumpkin. Serve with vanilla ice cream and drizzle with the butterscotch sauce. OCTOBER 2020

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#SavorThe South ver Kings Ri

ARKANSAS IS THE NATURAL CHOICE FOR SCENIC BEAUTY. BUT THAT'S JUST THE BEGINNING. SEE WHAT'S HAPPENING IN THE NATURAL STATE, AND PLAN YOUR TRIP TODAY AT ARKANSAS.COM.

#SavorThe South This is the great outdoors Miles of trails, woods, water and stunning views.

KentuckyTourism.com

ARKANSAS.COM

on the road seattle

Delivering the Goods

MARKET PHOTO: GETTY IMAGES. PRODUCT PHOTO: RALPH SMITH.

Until recently, the staff at Savor Seattle led groups on daily tasting tours through Seattleâ&#x20AC;&#x2122;s bustling Pike Place Market. When coronavirus brought the business to a screeching halt, owner Angela Shen decided to give folks a taste of Seattle by mail instead. She and her team curated goods from Pike Placeâ&#x20AC;&#x2122;s vendors to create themed boxes like the Market Favorites set below, and a Seattle Solidarity Box supporting Black-owned businesses. A portion of every box sold goes to charity, including the Black Lives Matter movement and local Covid-19 relief.

Market Favorites Box

$100; shop.savorseattletours.com

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#SavorThe South THE MIDTOWNER - HATTIESBURG, MISSISSIPPI

...ON AUTHENTIC CULINARY EXPERIENCES Take the time to savor the many flavors of Mississippi. From perfectly crisp fried chicken to fresh Gulf shrimp, Mississippi has a menu full of authentic culinary experiences. Share a Mississippi moment with your closest friends. Plan your next Mississippi trip at VISITMISSISSIPPI.ORG/DONTMISSOUT

#SavorThe South

on the road

United Sandwiches

A A O F A M ER IC Pennsylvania

Philly Cheesesteak

You don’t have to hit the road to get a taste of America’s favorite regional sandwiches. Try one of these!

For Philadelphians, there’s no hott er debate than who serves the best cheesesteak: Pat’s King of Steaks or Geno’s Steaks. By most accounts , Pat Olivieri invented the sandwich of thinly sliced beef and onions in the 1930s; the cheese came along a decade later. Geno’s opened a few feet from Pat’s in 1966 with an almost identical menu, and the rivalry bega n. Today, Pat’s sandwiches have chopped stea k; Geno’s have sliced.

ACTIVE: 20 min l TOTAL: 20 min l MAKES: 4

Ingredients

CHEESESTEAK PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH. PIMIENTO CHEESE: CHARLES MASTERS.

2 tablespoons extra-virgin olive oil 1 onion, thinly sliced Kosher salt and freshly ground pepp er 1 pound shaved beef Hot sauce, to taste Worcestershire sauce, to taste 4 hoagie or hero rolls, split Sliced cherry peppers and American cheese, for topping

Georgia

Pimiento Cheese Sandwich

Directions

1. Preheat the broiler. Heat the olive oil in a large skillet over medium heat. Add the onion and cook , stirring, until golden, about 4 minutes; season with salt and pepper. Remove the onion to a plate. Add the beef to the skillet and cook, stirring, until just starting to brown, about 8 minutes. Add a few dashes each of hot sauce and Worcestershire sauc e and toss to coat. 2. Pile the beef and onion onto the rolls and top with cherry peppers and cheese. Place on a baking shee t and broil (open-face) until the cheese melts.

cheese This sandwich of white bread and it became but us, entio pret from spread is far the Masters popular at a pretty fancy event: re it’s still golf tournament in Augusta, whe se spread chee ento Pimi 0. $1.5 just for sold first The ters: Mas the ates itself far pred to a 1908 published recipe can be traced issue of Good Housekeeping.

l MAKES: 4 ACTIVE: 10 min l TOTAL: 10 min

Ingredients

ounces sharp yellow cheddar cheese, shredded dded 4 ounces pepper jack cheese, shre ¾ cup mayonnaise ½ cup chopped drained pimientos small shallot, grated 1 Pinch of cayenne pepper 8 slices white bread

Directions

1. Mix the cheddar, pepper jack, mayonnaise, pimientos, shallot and cayenne in a medium bowl. ure 2. Spread the pimiento cheese mixt on 4 bread slices and top with the remaining 4 bread slices.

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on the road

Florida

Cubano

pickle sandwich is a This pressed pork, cheese and we know it was created as ano Cub the Miami staple, but the late 1800s, they In pa. by Cuban immigrants in Tam d-meat sandwiches mixe al ition trad of ions vers e mad able: roasted pork and from Cuba using what was avail and Italian influences ish Span to ks ham, common than as popular as the now is ion in the area. This Miami vers des salami. inclu also h whic nal, origi pa Tam

l MAKES: 4 ACTIVE: 10 min l TOTAL: 30 min

Directions

Yellow mustard, for spreading loaf Cuban bread or 1 other soft bread, split 6 ounces sliced roast pork 6 ounces sliced ham 6 ounces sliced Swiss cheese 6 to 8 pickle slices Melted butter, for brushing

mustard 1. Preheat the oven to 425Ë&#x161;. Spread with wich Sand d. brea the of s on the cut side pickles. and se chee s Swis , ham , pork t the roas with melted butter and wrap in foil. 2. Brush the outside of the sandwich press down with an ovenproof skillet. Place between 2 baking sheets and ng sheet and skillet on top) to the Transfer the sandwich (with the baki and the cheese is melted, about oven and bake until warmed through rap and cut into 4 pieces. 20 minutes. Let cool slightly, then unw

Connecticut

Lobster Roll

Nothing marks the start of sum mer in the Northeast like a buttery bun piled with lobster meat. Although Maine is best known for lobster, the lobster roll repo rtedly originated in a Milford, CT, resta urant in 1929; it was served warm like this one.

ACTIVE: 25 min l TOTAL: 40 min l MAKES: 4

Directions

Ingredients

Kosher salt 3 live lobsters (about 2 pounds each) 1 stick unsalted butter 4 top-split hot dog buns 3 tablespoons minced fresh chives 2 teaspoons minced fresh tarragon Paprika, for topping

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1. Bring 2 inches of salted water to a boil in a large stockpot. Add the lobsters, cover and steam until brig ht red, 9 to 10 minutes. Remove the lobsters to a baking sheet with tongs and let cool. 2. Remove the meat from the lobster shells: Twist off the claws, then break off the tail. Pull off the flipp ers. Insert your thumb into the flipper end of the tail and force out the meat. Crack the claws with the flat side of a knife or a lobster cracker; remove the meat. Cut the lobster meat into Âž-inch chunks, discardin g any cartilage from the claws. 3. Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Add the buns and toast, turning, unti l golden on both sides, about 3 minutes. Remove to a plate. 4. Wipe out the skillet. Add the rem aining 6 tablespoons butter and the lobster meat. Reduce the heat to med ium low and cook, stirring gently, until the lobster is just warmed thro ugh, about 2 minutes. Remove from the heat and stir in the chives and tarra gon; season with salt. Divide among the buns; sprinkle with papr ika.

CUBANO AND PO'BOY PHOTOS: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH. LOBSTER ROLLS: LEVI BROWN. HOT BROWN: ANTONIS ACHILLEOS.

Ingredients

Kentucky

Hot Brown

On any given day in the 1920s, more than 1,200 people would dance the night away at Louisville’s Brown Hotel. When the fun wrapped up in the wee hours, the partiers would be ravenous, so hotel chef Fred Schmidt created this spin on ham and eggs: an open -face turkey sandwich with bacon and a Mornay sauce. The hotel still serves the dish, but if you can’t get ther e, try this variation on it. We crumbled the bacon so you get a bit in each bite!

ACTIVE: 35 min l TOTAL: 35 min l MAKES: 4

Ingredients

5 1 2 1¼ 1¼ 1¼

slices bacon small onion, chopped tablespoons all-purpose flour cups milk cups low-sodium chicken broth cups grated muenster or monterey jack cheese Kosher salt and freshly ground pepp er 4 thick slices white bread, toasted Dijon mustard, for spreading 1 tomato, sliced 3 cups shredded or sliced roast turkey ¼ cup chopped fresh parsley

Directions

1. Preheat the broiler. Cook the baco n in a large skillet over medium heat until crisp, about 10 minutes. Transfer to a paper towel–lined plate. Pour out all but about 1 tablespoon fat from the skill et. 2. Make the sauce: Add the onion to the skillet and cook, stirring, until soft ened, about 3 minutes. Add the flour and cook, stirring, 1 more minute. Increase the heat to medium high, add the milk and chic ken broth and bring to a boil, stirring. Reduce the heat to medium low and simmer, stirr ing, until slightly thickened, about 6 minutes. Remove from the heat and stir in 1 cup cheese. Season with salt and pepper. 3. Arrange the bread on a baking shee t. Spread each slice with mustard, then drizzle with some of the sauce and top with the tomato. Add the turkey to the skill et with the remaining sauce and toss to coat. Divi de the turkey among the bread, then sprinkle with the remaining ¼ cup cheese. Broi l until golden, about 2 minutes. 4. Crumble the bacon over the sand wiches. Sprinkle with the parsley.

Louisiana

y and Clovis Martin Many believe that brothers Benn oy as a free meal po’b a of ion vers first created the drivers in 1929. tcar stree ans for striking New Orle would say “Here According to legend, the Martins

Shrimp Po’Boy

someone approached comes another poor boy!” when French bread loaf a half was h for a sandwich, whic p and oysters. shrim fried like gs fillin with fed stuf

l MAKES: 4 ACTIVE: 25 min l TOTAL: 30 min

Directions

Ingredients

FOR THE SHRIMP cup all-purpose flour 1 ¾ cup cornmeal tablespoon salt-free 1 Cajun seasoning Kosher salt and freshly ground pepper 1½ cups whole milk teaspoon hot sauce 1 (preferably Louisiana-style) pound medium 1 shrimp, peeled, deveined and patted dry Vegetable oil, for frying

cornmeal, Cajun seasoning, 1. Make the shrimp: Whisk the flour, er in a medium bowl. Stir pepp 1 tablespoon salt and 1 teaspoon bowl; add the shrimp. large a in e sauc together the milk and hot FOR THE RÉMOULADE p from the milk mixture, Working in batches, remove the shrim ½ cup mayonnaise the bowl with the flour mixture; letting the excess drip off, and add to 2 tablespoons minced gerate 15 minutes to let the refri and toss to coat. Transfer to a plate dill pickles coating set. 2 tablespoons minced Combine the mayonnaise, pickles, 2. Meanwhile, make the rémoulade: shallot or sweet onion l; season with salt and pepper. shallot and hot sauce in a small bow 2 teaspoons hot sauce t with paper towels. Preheat the shee 3. Fry the shrimp: Line a baking (preferably Louisianaoil in a large heavy pot over oven to 350˚. Heat 2 inches of vegetable style), plus more eter registers 360˚. Working in medium heat until a deep-fry thermom for serving n and crisp, 2 to 3 minutes. batches, fry the shrimp until golden brow Kosher salt and freshly a slotted spoon; season with t shee Remove to the prepared baking ground pepper between batches. with salt. Adjust the heat as needed 4 French-bread rolls, split ng sheet and bake until toasted, baki a on rolls the put 4. Meanwhile, Shredded lettuce and e on the cut sides and fill with about 5 minutes. Spread the rémoulad sliced tomatoes, e with more hot sauce. Serv s. lettuce, the shrimp and tomatoe for serving

The Coolest Cans

on the road

How do Americaâ&#x20AC;&#x2122;s 8,000-plus craft breweries stand out from one another? With truly eye-catching beers.

Minneapolis

Fair State Brewing Cooperative Beach Umbrella

Longmont, CO

Waltham, MA Mighty Squirrel Sour Face

Brooklyn

Threes Brewing Gender Neutral

Bootstrap Brewing Insane Rush

Mount Pleasant, SC

San Francisco

Westbrook Brewing Maximum Florida

21st Amendment Brewing El Sully

Athens, GA

Creature Comforts Brewing Co. Cosmik Debris

San Diego

Everett, MA

Modern Times Beer SULA

Night Shift Brewing Nite Lite

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Los Angeles

OCTOBER 2020

Mumford Brewing Isolation Room

Burlington, VT Zero Gravity 40 Thieves

Pawtucket, RI

Foolproof Brewing Co. The Grotto

St. Petersburg, FL

Green Bench Brewing Co. Postcard Pils

Sacramento, CA

Virginia Beach, VA

Urban Roots Brewing Internet Friends

Commonwealth Brewing Co. Big Papi

Atlanta

Scofflaw Brewing Co. Dirty Beaches

Brooklyn

Five Boroughs Brewing Co. Gridlock Hazy

San Diego Mikkeller Awful Gato

Fort Collins, CO Odell Brewing Co. Sippinâ&#x20AC;&#x2122; Pretty

You can buy all these beers online! Check out craftshack.com, halftimebeverage.com and drizly.com.

Minneapolis

Wild Mind Ales Magnetic North

Hammond, IN

18th Street Brewery Candi Crushable

Seattle

Fremont Brewing Head Full of Dynomite

San Marcos, CA

Wild Barrel Brewing Catch You on the Hazy Side

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Great Shot!

We these Instagram photos of the stars getting their coffee fix.

Sunny Anderson enjoys her coffee with a side of “bae-con.” (She sells this shirt at sunnyanderson.com!) @sunnyanderson

Maneet Chauhan caffeinates at Noosh Nosh in Louisville, KY. @maneetchauhan

Geoffrey Zakarian downs his usual: a double espresso. @geoffreyzakarian

Pet Pic of the Month!

Katie Lee’s tiny pup, Gus, poses with an extra-large mug of the good stuff. @katieleekitchen

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Trisha Yearwood and her sister, Beth, fuel up for Trisha’s aptly named Facebook show, T’s Coffee Talk. @trishayearwood

Jeff Mauro and his wife Sarah reward themselves with cold brew after a Solidcore workout session. @jeffmauro

Surprise & excite your cat with over 100 varieties at Friskies.com

Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

“It’s Flavor Fill’d & Flavor Grill’d!”

How to enter:

Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50.

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NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine October 2020 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning September 3, 2020, at 12:01 a.m. ET, through October 2, 2020, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork .com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and a guess of the number of gummy worms in the jar that appears in the October 2020 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/whoscounting.

FIRST PLACE WINS

$500!

Who’s Counting?

We stocked up on gummy worms for Halloween. Guess how many are in the jar!

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, Acting President, Hearst Magazines Group; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2020 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address, and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by e-mail. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 13 No. 8. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

RALPH SMITH.

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