Food Network Magazine 2013sep

COOK LIKE A STAR!
Guys
HOMEMADE PIZZA
Sunnys
CHEESY CHIMICHANGA
Tylers
STEAK SALAD
FUN POPCORN TREATS
easy! 118
THIS IS
TASTY 10-MINUTE PESTO
new recipes
50
CHICKEN DINNERS
Peach Cobbler!
MAKE YOUR OWN
VEGGIE CHIPS
Bonus kids section!
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MAKE CASSOULET
ON A TUESDAY
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When you have a KitchenAid kitchen, youre surrounded by stainless sous chefs.
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With 2x the points on tickets and dinner, date nights off to a great start.
Whether youre doing dinner and a show or lunch and a ballgame, the Citi ThankYou Preferred Card is the only card you can get that offers 2x the points on both entertainment and dining out at no annual fee. To apply, go to citi.com/thankyoucards or visit your local branch.
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Contents
S EP T EM B ER 20 13
Food Network Magazine WorldMags.net
This issue is loaded with fresh fruit!

Roasted Fig Sundaes pg. 117
Peach Plum Cobbler pg. 159
Apple Mustard Chicken pg. 108
THIS PAGE, PHOTO: KANG KIM; FOOD STYLING: KAREN EVANS. COVER, CUPCAKE: ANNA WILLIAMS.
Blueberry Cheesecake Galette pg. 115
Melon Salad with Bourbon-Maple Vinaigrette pg. 142
Cover photograph by Steve Giralt Food styling: Susan Spungen; prop styling: Paige Hicks
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SEPTEMBER 2013
FOOD NETWORK MAGAZINE
Contents
Make soda in tons of fun flavors! See page 64.
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102
135
In the Know
33 Sew Much Food Some crafty knitters 3 are turning yarn into full-blown meals. 3 Food News Discover fun facts and 35 cool new products. 3 38 Know It All: Banh Mi Catch up on the biggest trend in sandwiches. 12 14 24 26 29 30 172 Recipe Index To Your Health Editors Letter Calendar Reader Letters You Asked Good Question 40 Pretty Dry Accent your kitchen with one of these stylish tea towels. 44 Star Kitchen Jessica Seinfeld shows us her Hamptons guesthouse kitchen.
124
Weeknight Cooking
71 Weeknight Dinners These meals are ready in no time. 94 Easy Sides Complete any dinner with one of our simple dishes. 98 Hot Tips Snag helpful cooking advice from Food Network Kitchens. 102 Mix & Match Pesto Make the most of fresh herbs with this quick recipe. 108 50 Chicken Dinners Find dozens of new ways to cook a weeknight staple.
Fun Cooking
49 Breakfast Break Turn your favorite cereal into hard candy. 50 Which Side Are You On? Take your pick: cake or yeast doughnuts. 54 Piece of Cake! Our giant ice cream sandwich feeds more than 20 people! 57 Can You Salt It? Some unlikely foods taste better with a sprinkle of salt.
BONUS RECIPES
50 Chicken Dinners
PHOTOGRAPHS BY
63 Pop Stars Make your own soda: You wont find these flavors on the shelf. 66 Wake-Up Call Whip up homemade yogurt for a change.
SANG AN
pg. 108
59
SEPTEMBER 2013
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Contents
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113
144
Bake cookies with popcorn! See page 168.
149
Party Time
135 Paper Work Serve crudits in fun pouches at your next get-together. 136 Field Day Jose Garces shares recipes inspired by his familys farm. 146 Thin Is In Turn veggies into healthful chips. 148 Serious Salads Get hearty dinnersalad recipes from Food Network stars. 157 Sweet as Pie Bake an easy fruit dessert for a summer celebration.
128
On the Road Weekend Cooking
111 Weekend Dinners Try one of these menus for an end-of-summer party. 120 Texan at Heart Sunny Anderson shares some favorite Tex-Mex recipes. 128 Make Some Dough! Guy Fieri prepares pizza from scratch. 130 Try This at Home Learn how to preserve tomatoes while theyre at their best. 161 Free Fall See where you can find free fruit and vegetables. 163 Saluting the Kernel Try a few recipes from Americas biggest popcorn festival. 170 On the Run See how some foodindustry stars train for marathons.
Contest
176 Name This Dish! Enter this months recipe-naming contest.
10
SEPTEMBER 2013
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A p a r k i s a g i ft .
(Pass it on.)
ph oto : da rcy k i e f e l
Somewhere , not far from where you live, The Trust for Public Land is protecting the places that make your community specialfrom neighborhood playgrounds, gardens, and trails to vast wilderness escapes.
Visit tpl.org today and preserve the gift of parks for generations to come.
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WorldMags.net Recipe Index

APPETIZERS, SNACKS AND SAUCES
147 166 113 146 131 176
Acorn Squash Chips
Caramel Corn
Cheese Plate with Grape Tapenade
Eggplant Chips
Jarred Tomatoes
Name This Dish! Stacked Salad
146
147
147
Red Cabbage Chips
Tomato Chips
Zucchini Chips
BREAKFAST AND BRUNCH

50 66 124 88 51
Cake Doughnuts
Homemade Yogurt
San Antonio Migas
Stir-Fry Frittata
Yeast Doughnuts
SOUPS AND DINNER SALADS

90 113 154 149
50 Bonus Recipes!
Page 108
Butternut Squash Posole
Gazpacho with Cilantro Oil
Grilled Spice-Rubbed Shrimp Nioise Salad
Grilled Steak and Peach Salad
72
152
86
150
Pork Scallopini Salad
Salmon-Fennel Salad
Tuna Salad with Herb Toast
Warm Spinach Salad with Pork Milanese
PASTA, PIZZA AND GRAINS

82 74 103 117 129 82
California Rice and Beans
Ham-and-Cheese Noodle Salad
Mix & Match Pesto
Pasta with Corn and Kale
Prime-Time Pizza Dough
Ratatouille Pasta
FISH AND SEAFOOD

72 113
Fried Shrimp and Okra
Grilled Swordfish with Potato-Chorizo Salad
Guy Fieri makes homemade pizza on page 129.

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SEPTEMBER 2013
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MEAT AND POULTRY
115 138 121 74 86 90
Contents
Barbecue Cheeseburgers
Brick Cornish Hens
Chimichanga Alamo
Grilled Chicken with Bulgur
Light Shepherds Pie
Pork Chops with Corn-Bacon Slaw
76
76
88
122
Slow-Cooker Barbecue Brisket
Southwestern Brisket Hash
Steak and Pierogi
Una de Cada Enchilada Casserole
dersons Try Sunny An meals. x e M x e T e it r favo

96 94
VEGETABLES AND SIDES

97 96 115 140
Arugula with Apples and Walnuts
Asian Cucumber Salad
Foil-Packet Corn
Fried Tomatillos with Apple and Ham
Grilled Eggplant Salad
Grilled Lemon-Pepper Potatoes
97
142
94
117
95
95
Lemon-Herb Orzo
Melon Salad with BourbonMaple Vinaigrette
Mexican Honeydew Salad
Nectarine-Tomato Salad
TomatoSnow Pea Salad
Wilted Escarole with Hazelnuts
DESSERTS
115 168 49 157 158 54
Blueberry Cheesecake Galette
Caramel Corn Cookies
Cereal Brittle
Cherry-Vanilla Crisp
Double BerryHazelnut Crumble
Giant Ice Cream Sandwich
164
159
144
117
Golden Butter Popcorn Cupcakes
Peach-Plum Cobbler with Buttermilk Biscuits
Ricotta Sherbet
Roasted Fig Sundaes
DRINKS
64 65 64 65 64 65
Basil Lemonade Soda
Cherry-Almond Soda
Citrus-Coconut Soda
Grapefruit-Jalapeo Soda
Grape-Vanilla Soda
Lime-Mint Soda
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SEPTEMBER 2013
13
Contents
To Your Health
Heres whats extra good for you in this months issue:
Its stone fruit season! Peaches, plums and nectarines are all packed with fiber, potassium and vitamin C. Plus, research shows the fruits may fight heart disease and diabetes. Try some in these recipes:
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AT THEIR PEAK
DINNERS UNDER 500 CALORIES

Our Weeknight Cooking section is full of light, healthful meals. Here are a few:
Grill peaches for Tyler Florences

hearty steak salad (page 149).
Fried Shrimp and Okra pg. 72

CALORIES: 476
Top skillet chicken with a hoisin-
plum sauce (No. 4 in our booklet). with tomatoes and ricotta salata (page 117).
Toss nectarines into a colorful salad
Ham-and-Cheese Noodle Salad pg. 74

CALORIES: 477
A NEW STUDY INDICATES THAT SOME HOME COOKS GIVE UP EXERCISE SO THEY CAN SPEND MORE TIME IN THE KITCHEN. THESE QUICK MEALS WILL GIVE YOU PLENTY OF TIME FOR BOTH:
Fast Track
Light Shepherds Pie pg. 86

CALORIES: 448
Pork Chops with CornBacon Slaw pg. 90

CALORIES: 491
Grilled Chicken with Bulgur

15 minutes active time, pg. 74
Slow-Cooker Barbecue Brisket

Tuna aS Salad alad al ad with Herb Toast

Stir-Fry -Fry Frittata ta

Butternut Squash Posole pg. 90

CALORIES: 415
GOOD TO KNOW Eating walnuts at least twice a week

STONE FRUIT: ISTOCKPHOTO.
may reduce your risk of diabetes by up to 24 percent, according to a recent study. Get your weekly double dose: Try California Rice and Beans (page 82), then add some SOURCE: JOURNAL OF NUTRITION walnuts to your pesto (page 103).
14
SEPTEMBER 2013
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FLY HIGHER. SNACK BRIGHTER.
TM
All trademarks are owned by Socit des Produits Nestl S.A., Vevey, Switzerland.
EDYS Fruit Bars are now called OUTSHINE bars. Made with real fruit or fruit juice, they can take any day to a better place. Dont just snack. WorldMags.net
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Simply Faster
Whirlpool Presents
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Contents
Find your favorite Food Network celebs in this issue:
Star Search
Committed to simplifying everyday things, Whirlpool invited organization guru Julie Morgenstern to share 3 savvy meal prep tips (while Whirlpool shares cooking technology that gets you out of the kitchen faster).
Sunny Anderson Cooking for Real; Home Made in America with Sunny Anderson pg. 120
Anne Burrell Chef Wanted with Anne Burrell; Worst Cooks in America pg. 30
Giada De Laurentiis Food Network Star; Giada at Home; Everyday Italian (on Cooking Channel) pg. 30
JULIES LIVE SIMPLER TIPS:

1 Pre-wash, chop and prep veggies on Sunday for super-quick salads and cooking all week long. 2 Marinate meats and chicken before bedtime. The next day, grill or saut flavorful meals in minutes. 3 Organize prep tools, bowls, utensils and seasonings within arms reach of your stovetop and sink for easy access.
Guy Fieri Diners, Drive-ins and Dives; Guys Big Bite; Rachael vs. Guy: Kids Cook-Off pg. 128
Bobby Flay Food Network Star; Iron Chef America; Bobby Flays Barbecue Addiction; Worst Cooks in America; Brunch @ Bobbys (on Cooking Channel) pg. 154
Tyler Florence The Great Food Truck Race pg. 149
Jose Garces Iron Chef America pg. 136
Alex Guarnaschelli Iron Chef America; Chopped; Alexs Day Off pgs. 30, 150
Jeff Mauro Sandwich King pg. 30
Donatella Arpaia Stewart Iron Chef America; The Next Iron Chef pg. 131
Michael Symon Iron Chef America; Symons Suppers and Cook Like an Iron Chef (both on Cooking Channel) pg. 30
Geoffrey Zakarian Iron Chef America; Chopped pg. 152
The Whirlpool induction cooktops advanced AccuHeat technology lets you cook faster with complete control so feeding the family is simple.
Eat for good!

Marc Murphy wants you to eat outand not just at his restaurants. Hes helping Share Our Strength promote its Dine Out For No Kid Hungry campaign. From September 15 to 21, restaurants around the country will donate some proceeds to the cause. Visit nokidhungry.org/dine to see how you can help.
Learn more at whirlpool.com
16
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Your new secret ingredient? Complete control.
The Whirlpool induction cooktops advanced AccuHeat technology lets you cook with less time, less energy, more precision* . Making delicioso simple.
whirlpool.com
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*Compared to conventional electric radiant cooktops. / 2013 Whirlpool. All rights reserved.
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Indulgence
ONE FINE DESERVES ANOTHER Pairing premium Lindt EXCELLENCE dark chocolate with wine is the ultimate YZ[ZH]VY[OLW\YLYPJOPU[LUZL ZLUZVY`L_WLYPLUJL-VY[OLPKLHSWHPYPUN taste of the chocolate and then slowly sip the wine. As the chocolate and wine H]VYZVMLHJO^PSSILLSL]H[LKJYLH[PUN JVTIPULVU`V\YWHSH[L[OLJVTWSL_ an entirely new taste experience. Here are a few pairings that are too perfect to resist. Try them for yourself and then share the experience with your friends.
Four Pairings
TOO PERFECT TO RESIST
Lindt EXCELLENCE 70% Cocoa paired with J. Lohr Estates Seven Oaks Cabernet Sauvignon. Ripe aromas of blueberry and black plum meld with a bouquet of chocolate and hazelnut in this superb wine. Pair it with the balanced and rich EXCELLENCE 70% Cocoa, which features notes of tobacco, leather and roasted nuts. They are HTH[JOPUIV[OKLW[OHUKIVK`HUK UPZO^P[O a creaminess that coats the palate. Lindt EXCELLENCE A Touch of Sea Salt paired with J. Lohr Estates Perch Pinot Noir. The fresh, ripe berries in this wine are accompanied by a touch of earth and brown sugar that complement the sharpness of the Fleur de Sel and sweet cacao characteristics of EXCELLENCE A Touch of Sea Salt. Together they PU]VRL H]VYZYLTPUPZJLU[VMMYLZOJYLHTHUK I\[[LYHUK UPZO^P[OHWSLHZHU[[HUNPULZZ Lindt EXCELLENCE Chili paired with J. Lohr Estates South Ridge Syrah. This is an elegant red ^PUL^P[OKLLWYPJOMY\P[HYVTHZHUK H]VYZVM pomegranate, blueberry and prune, with a spicy UPZO,_WLYPLUJLP[^P[OEXCELLENCE Chili, H ULHYVTH[PJZ^LL[KHYRJOVJVSH[LWLYM\TLK with premium red chili. Enjoyed together they create spicy warmth that bursts onto the palate. Lindt EXCELLENCE Intense Orange paired with J. Lohr Estates Bay Mist White Riesling. Enticing notes of lychee, pear and orange are present in this bright and luscious wine. It is the ideal TH[JOMVY[OLZ^LL[JP[Y\ZWYV SLHUKLX\HSS` complex EXCELLENCE Intense Orange. Full MY\P[ H]VYZHUKHIHSHUJLKZLHTVMYLMYLZOPUN acidity work in harmony to create perfection!
Make pairing and sharing your love of dark chocolate even easier with the new Lindt EXCELLENCE bags containing individually wrapped chocolate diamonds. Now available in four delicious varieties.
Scan this code or visit LindtEXCELLENCE.com for additional pairing information and recipes.
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MASTERING THE ART OF R EFINEMENT
EXCELLENCE
Pure, rich, intense. When you savor the taste of EXCELLENCE, the thin, refined dark chocolate melts evenly to reveal complex layers of flavor, engaging all of your senses. Expertly crafted with the finest ingredients by the Master Chocolatiers at Lindt.
Learn more about
C H O C O L A T E B E YON D C O M P A RE at L I N DT. COM
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with milk
With 8 grams of high-quality protein in every 8 oz glass, MILK is a musthave breakfast fuel that can help power your familys potential. Nothing else sets you up for successful days like a delicious and nutritious breakfast, including MILK.
POWER UP
Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick Executive Editor Joanna Saltz Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi Food Editor Erica Clark Features Editor Yaran Noti Senior Editors Lisa Cericola, Lisa Freedman Recipe Editor Ruth Kaplan Senior Associate Editor Allison Baker Editorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria Phillips Interns Alix Mann, Ana Rocha
Art
Art Director Ian Doherty Deputy Art Director Marc Davila Associate Art Director Dorothy Cury Digital Imaging Specialist Tony Ecanosti Art Assistant Brian Hardiman Interns Rachel Keaveny, Trevor Williams
Put summer herbs to good use in pesto (page 103).
MORNING TIP OF THE WEEK:

Back-to-school means busy mornings, so anything you can do the night before like laying out clothes or planning a healthy breakfastcan help! And in the morning, an 8 oz glass of milk is an easy and fast way to get 8 grams of protein to start the day off right.
Photography
Photo Director Alice Albert Deputy Photo Editor Kathleen E. Bednarek Associate Photo Editor Lynn Sell Assistant Photo Editor Casey Oto
Food Network
President Brooke Bailey Johnson General Manager, Scripps Enterprises Sergei Kuharsky Editorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine
Copy
Copy Chief Joy Sanchez Research Editor Linda Fiorella Copy Editor Paula Sevenbergen Assistant Managing Editor Heather DiBeneditto
Hearst Magazines Division

President David Carey President, Marketing & Publishing Director Michael Clinton Executive Vice President & General Manager John P. Loughlin Publishing Consultants Gilbert C. Maurer, Mark F. Miller PRINTED IN THE U.S.A.
Food Network Kitchens

Check out these delicious dishes to fuel your family.
Vice President, Test Kitchen Katherine Alford
Senior Vice President, Culinary Production Susan Stockton
Overnight Oats For-Your-Honey Breakfast Panini Berry Berry Smoothie
Executive Culinary Producer Jill Novatt Test Kitchen Manager Claudia Sidoti Recipe Developers Andrea Albin, Bob Hoebee, Amy Stevenson Recipe Developer/Nutritionist Leah Trent Hope Recipe Tester Vivian Chan Director, Culinary Product Development Mory Thomas Culinary Writer Rupa Bhattacharya
Intern Tim Guy
Editorial Director
Ellen Levine
20 WorldMags.net FOOD NETWORK MAGAZINE SEPTEMBER 2013
DEVON JARVIS/STUDIO D.
Visit thebreakfastproject.com for more.
Please contact customer service at service.foodnetworkmag.com or write to: Customer Service Department Food Network Magazine PO Box 6000 Harlan, IA 51593 Or call toll-free: 866-587-4653
Subscriptions
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PROTEIN POWER BREAKFAST.

8 grams in every 8 oz glass.
TheBreakfastProject.com
KATIE COURIC 2013 AMERICAS MILK PROCESSORS
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and Chief Revenue Officer
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Marketing
Associate Director, Integrated Marketing Amy S. Lane Executive Director, Events and Partnerships Julie Mahoney Senior Managers, Integrated Marketing Amanda Thornquist, Audrey White, Courtney Wladyka Corporate Research Manager Tina Giberti
the Griddler!
Whatever your pleasure, the Griddler from Cuisinart does it all! Prepare perfect pancakes, put some sizzle in your steak, or serve up a classic grilled cheese sandwich. Cleanup is simple because the reversible and removable plates go right into the dishwasher! Cook, enjoy, and clean up in no time!
DETROIT Sarah Lenert, Account Director, 314-475-5439 LOS ANGELES Leighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Assistant, 310-664-2821 TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn Wisdom PACIFIC NORTHWEST Poppy Media Meghan Tuohey, 415-990-2825 FLORIDA, MEXICO AND THE CARIBBEAN Maria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086 TRAVEL DIRECTOR McDonnell Media, Inc. 888-410-5220 Erin McDonnell NEW ENGLAND Jackie Bodner, 212-484-1462 HAWAII Lola A. Cohen, Account Manager, 808-282-1322
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Whats black, white, and red all over?

Your low GEICO quote with arrabbiata sauce. See how easy it is to save money.
geico.com | 1-800-947-AUTO (2886) | Local Ofce
Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image 1999-2013. 2013 GEICO.
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Editors Letter
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recently with a couple of other editors, reviewing the layout of the Guy Fieri pizza story (page 128), when the three of us decided we were long overdue for a visit to Guys restaurant in Times Square. Ill admit we had some preconceived notions about Guys American Kitchen & Baralso known as Flavortown. We assumed it would be filled with tourists (we saw a few), that there would be some funny Guy-isms on the menu (there are), and we figured we had about a 0.0001 percent chance of seeing the busiest celebrity chef on earth in his New York City restaurant on a random Friday afternoon. The host seated us in a back corner of the underground level, and as we contemplated asking for a better table upstairs, I turned and saw a man who looked exactly like Guy Fieri cooking in an open kitchen. I wondered for a split second if the restaurant had a Guy
I was in a meeting
look-alike working back there, but when I walked over to get a closer look, sure enough, it was Guy, plating meatballs in the middle of the lunch rush. He had a few miniature sous chefs at his side, and it turned out he was cooking with kids for a charity lunch. There were no cameras around, no reporters, no fans gathered to watchjust these kids, their families and Guy, cooking and eating together. He told me later that he was supposed to go home the day before, but he decided to stay so he could have lunch with the kids. People always ask me what the Food Network stars are like in real lifeyou know, when they arent on stage at a food festival or signing books or putting on a show for the camera. I can think of all sorts of examples of Guy being a genuinely good Guy (he once gave up his trailer to me on a shoot when I was a hundred months pregnant). But this is the best example yet because it shows exactly what Guy is likethe king of Flavortown, showing a few kids how to cook when no one is watching.
Guys place in Times Square

Big and Little
Check out our latest kids edition in the back of this issuebut first, see if you can identify these Food Network stars!
Maile Carpenter Editor in Chief
24
SEPTEMBER 2013
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FROM TOP: TRAVIS HUGGETT; MARK PETERSON.
ANSWERS: A Michael Symon, B Bobby Flay, C Melissa dArabian, D Jeff Mauro, E Giada De Laurentiis, F Ron Ben-Israel
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L E T T H E M E AT C A K E S!
Soccer, recitals and bake sales, oh my! Worry not, Super Mom. From baking tins and mixing bowls to cooling racks and carrying trays, theres a wealth of tools & tricks at your batter-covered ngertips. Shop the collectiononly at Kohls and Kohls.com/foodnetwork.
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Calendar
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September
SUN MON TUE WED THU FRI SAT
Gr banana splits Grill for Labor Day: fo Halve Ha bananas lengthwise len through thr the peel; grill gri cut-side down until unt marked. Serve with sundae toppings.
4
Make hummus for a snack: Puree 1 can drained chickpeas, 3 tablespoons each tahini, olive oil and water, some lemon juice and salt.
Celebrate Rosh Hashanah with horseradishcrusted brisket: Go to foodnetwork .com/beefbrisket for the recipe.
8
Watch the U.S. Open and take a cue from the athletes: Drink coconut water! Its refreshing and packed with electrolytes.
10
Turn this mornings leftover coffee into an afternoon treat: Mix 2 cups coffee with cup cream and some sugar; freeze in molds.
11
Serve crostini for happy hour: Spread goat cheese on toasted baguette slices. Top with raspberries, fresh thyme and honey.
12 1 2
14 1
COCONUT WATER, CROSTINI, HOMEMADE RAISINS, AVOCADO DIP AND STUFFED TOMATO: DEVON JARVIS/STUDIO D. BANANA: GETTY IMAGES. HUMMUS PLATE: KARL JUENGEL/STUDIO D. COFFEE ICE POP: SHUTTERSTOCK. APPLE: PHILIP FRIEDMAN/STUDIO D. PESTO GRILLED CHEESE: JAMES WOJCIK/TRUNK ARCHIVE.
15
Try a fun weekend project: homemade raisins! Arrange grapes on an oiled baking sheet; bake at 200, 3 hours, 30 minutes.
16
17 7
19
Make Mak Michael Symons S crab-stuffed c cabbage c tonight in t honor of his ho birthday. Go to birt foodnetwork.com/ stuffedcabbage.
20 0
21 2
Happy Birthday, H Anne Burrell! A Tweet her a T w special wish at sp @chefanne burrell. @
22
Host an applethemed brunch for the first day of fall: Cook chopped d apples in butter with a pinch of cinnamon; serve over waffles with hot apple cider.
23
24
For a new sandwich spread, mash 1 avocado with a spoonful of light cream cheese until mostly smooth.
26
Its Ellie Kriegers birthday! Try her maple nuts: Cook 2 cups walnuts with cup maple syrup, sy and salt o over mediumhigh h heat, 3 minutes.
27
28
Before tomato season is over, serve this easy party appetizer: Hollow out small tomatoes and stuff with chicken salad; season with pepper.
29
Start the week with a simple dinner: pesto grilled cheese. Design your own pesto on page 103.
26
SEPTEMBER 2013
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A fresh, clean duvet on your bed and Great Getaways at over 1,900 locations.
2013 Hilton Worldwide
hampton.com
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Reader Letters
We Hear Y ou...
A few thoughts from our readers this month. Keep the letters coming!
I was determined to make the most of my Memorial Day weekend by trying something new. Thats why I loved your grilled pizza story with Anne Burrell [Try This at Home, June 2013]. I had some leftover chicken, so I just threw that on the crust with feta, roasted red peppers, sauted onions and a drizzle of balsamic. The recipe was delicious and easy to follow, thanks to the step-by-step photos. Now I dont have any excuse not to make dinner!
Kristin Pinches Vero Beach, FL
Imagine my surprise when I got my June 2013 issue and saw a photo of Dishes Men Like on the Editors Letter. This is one of my mothers cookbooks that I treasure, especially the Wine BBQ Sauce recipe thats splattered with Worcestershire sauce. Just looking at your story brings back memories of wonderful barbecues, fixed by either Mom or Dad.
Diana Burnell Sunnyvale, CA
FROM TOP: STEVE GIRALT; CHARLES MASTERS (2); GETTY IMAGES; SHUTTERSTOCK.
I was anxious to try the Pickled Dill Carrots in your June 2013 issue [Crunch Time]. Lucky for me, several vendors at our local farmers market had kaleidoscope carrots last weekend, which made my efforts even more colorful. I added a few slices of fresh jalapeos (after all, we are from Texas).
Gretchen McCormack Waco, TX
When I saw Michael Symons Beer-andBacon Toffee Sundae in the insert of the June 2013 issue [Somethings Brewing], I had to try it. They say bacon is good on anything, and this was no exception: The sundae was awesome! What a fabulous ending to a Memorial Day barbecue.
Denise Barlow Woodford, VA
I was surprised to see a three-page spread in the summer barbecue issue devoted to Guy Fieris car collection [Car Guy, June 2013]. My first reaction was, Why is this in Food Network Magazine? Please stop your anything Guy Fieri does is amazing rhetoric and showcase more food.
Kim Saba Arvada, CO
Your magazine is usually right on the money, but I have to point out that your blurb about the healthfulness of ground beef [Food News, June 2013] is accompanied by a photo of a dairy cow. I grew up on a farm where we raised beef cattleyour photo isnt of a beef cow.
Crystal Adaway Fredericksburg, VA
When I opened the mens portion of this months magazine [June 2013], I was immediately turned off. The stereotype you illustrated was that of the macho, rugged outdoorsman who wears flannel and likes beer. While I understand you are catering to a specific population, you are also alienating others with gender stereotyping.
Michelle Young Milford, OH
I married a man who thoroughly detests cooking with all vegetables, including celery, mushrooms, tomatoes and broccoli. After 40 years of marriage, it was truly a joy to put something new on the table when I made your TomatoGinger Couscous [Weeknight Cooking, June 2013]. I had never thought to puree vegetablesit was a major success!
Judy Ritter Rome, OH
Editors Note: Thanks for the correctionwe should have caught this one! Beef cattle are typically rectangularly shaped; dairy cows are usually more trapezoidal, have large udders and are commonly white with black spots.
Beef
Dairy
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Letters
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You Asked...
Giada, your daughter, Jade, has such a mature palate. As the mother of an 8-monthold, I wonder if you have any advice to ensure my child will like different cuisines and not just kid stuff?
Ann Kording Woodbridge, VA
Food Network stars answer your burning questions.
Jeff, you say you can turn any meal into a sandwich. How about chicken Alfredo with garlic bread?
Jessica Sianni Wilmington, DE
Alex, no matter how I clean clams, they always seem to have sand in them. What am I doing wrong?
Diane Sabbagh Oakland, NJ
Anne, what is the purpose of adding bay leaves to a roast when theyre always removed after cooking?
Troy Buerger Grand Island, NY
Michael, Id like to incorporate more Greek yogurt into my diet. Can I use it as a substitute for sour cream or cream cheese?
Aimee Nesline Akron
You cant feed her kid stuff. As soon as she starts eating, you need to make her real food. Eight months is a little young because there are a lot of things she cant eat yet, but as soon as possible she needs to eat what you eat. I grew up eating adult food with my parents, and Jade eats what we eat, too. Giada De Laurentiis
Make the bread by boiling lasagna sheets, then coat them in panko breadcrumbs and lightly pan-fry them. Mix pulled chicken with bchamel (a white sauce made with butter, flour and milk), some cracked black pepper, shaved parmesan and a little arugula. Assemble the chicken on the lasagna noodles, then cut and serve it thin like bite-size sandwiches. Warning: It could get messy. Jeff Mauro
First of all, use littleneck clams because theyre not as sandy as some other kinds. Start by scrubbing the shells under cold running water until they feel smooth. Next, submerge them in cold water for a few hours. Be careful, though: Fresh water kills the clams, so dont let them stay in the water too long. Cook and taste; if theyre still sandy, rinse the shelled clams again before serving. Alex Guarnaschelli
Fresh bay leaves are one of my favorite ways to add subtle flavor to a dish. The dry ones dont bring much to the party, so try to use fresh ones. If you have to use dry bay leaves and theyre brittle and stiff, you should never break the leaves into pieces or crumble themalways use the whole leaf in one piece. Anne Burrell
Absolutely. You can also use it instead of butter to finish a sauce. Or rub it on chicken before you roast it. Michael Symon
The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.
Alex says to clean clams by leaving them in water.

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Have a for a question ork w Food Net ? r a st
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GETTY IMAGES.
s at Write to u .com/ rk o tw e n food . magazine
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All tr t ade ad mar marks rks are o ow wned d by b So Soci cit d de des e Produ Pr rodu od it its ts t s Ne estl st S.A .A. A,V Veve evey Switzer eve wit tzer z lan and d.
Milk is for
cereal.
Coffee-mate is for
coffee.
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coffees perfect mate. .
In the Know
Crochet something tasty. Then, find some fun new tea towels and tour the Seinfelds kitchen.
PHOTOGRAPH BY
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KANG KIM
Sew Much Food

We thought we had seen it all in the fake-food world, but crafters are cranking out something new and totally irresistible: crocheted snacks. Inspired by the popular Japanese art of amigurumi (crocheting small dolls and toys), American knitters have been dreaming up all sorts of fun meals, like this burger, dog and fries ($12/hot dog, $22/burger and fries; etsy.com). You can find free patterns online, or better yet, learn from the pros: This month, three big knitting storesImagiKnit in San Francisco (imagiknit.com), Purl Soho in New York City (purlsoho.com) and The Little Knittery in Los Angeles (thelittleknittery.com)will launch food-design crochet classes.
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Food news
TAKE
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In the Know
NOTE
Get into back-to-school mode with some notebookinspired gear.
STRAW DEAL
Great news for obsessive texters: You can now chat while you drink. The new iStraw holds your smartphone while you sip from a 16-ounce tumbler, so you can keep one hand free for typing. In an unscientific office road test, it practically doubled our textingwhile-drinking productivity. $10; krazystraw.com
These Notebook Paper Napkins are the size of a standard piece of paper. $32 for four; leafcutterdesigns.com
NOTEBOOK GEAR (4) AND CUP: DEVON JARVIS/STUDIO D. HANSON: C. TAYLOR CROTHERS/CORBIS.
BEER BROTHERS
The brothers of the 90s sensation Hanson are still touring, and now that theyre all grown up, they are hawking their own beer. Dubbed Mmmhops (yes, as in MMMBop), the pale ale comes out this falljust in time for the Anthem World Tour. We havent tried the stuff, but we like the idea: Proceeds from Mmmhops T-shirts and pint glasses will go to victims of the Oklahoma tornadoes. mmmhops.com
Use a pen to jot down ideas on Memo Pad Coasters: They wipe clean with a regular eraser. $10 for four, Wink; artcraftgifts.com
This paper cup is actually a ceramic Notebook Mug. $18; fredflare.com
Fill a Notebook Bag with chips, pretzels or even a sandwich, then pack it for lunch. $5.50 for 20; whiskergraphics.com
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In the Know
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A recent survey found that 25% of people have passed off frozen food as their own.
SOURCE: IMPULSE RESEARCH
TRAIL REMIX
It doesnt seem right to finish a long hike along the Grand Canyon with a big plate of fries. This summer the National Park Service started overhauling menus and adding healthful options at more than 250 restaurants and snack bars across the country. In fact, Grand Canyons Canyon Village Deli removed all fried foods from its menu and now serves strawberry and spinach salads, chicken wraps and pizzas with whole-wheat dough, and some restaurants in Yosemite National Park round out kids meals with a salad or fresh fruit instead of fries.
COLLEGE PAPERS
We dont recommend these place mats for a classy dinner party, but theyre perfect for tailgating: They come by the pad, and you can order any school in the Southeastern Conference, plus four big rivals (Georgia Tech, Clemson, Florida State and Texas). $28 for 25; hesterandcook.com
CAN IT BE?
PHOTOS, FROM TOP: HELEN SESSIONS/ALAMY; GETTY IMAGES; DEVON JARVIS/STUDIO D (4).
There is nothing better than a fresh peach at peak seasonunless you are eating one just for the vitamin C, in which case canned might be better for you. In a recent study, canned peaches were found to have significantly higher levels of vitamin C and antioxidants than fresh ones. (Note from our test kitchens: Were still eating the fresh ones.)
SOURCE: OREGON STATE UNIVERSITY
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FOR A GREAT FINISH, START WITH FAGE TOTAL.

FAGE Total is a truly unique and versatile authentic Greek strained yogurt. Discover how world-class chef Bobby Flay chooses to incorporate this special yogurt into new and delicious dishes at fagetotalchallenge.com
2012-2013 FAGE USA Dairy Industry, Inc. Trademarks are used with permission by FAGE Luxembourg S.a.r.l. All rights reserved.
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In the Know
Know It All: Banh Mi

When we set out
to find Americas favorite sandwiches last year, variations of banh mi (pronounced bun me), a Vietnamese favorite made with assorted meats and pickled vegetables, came up as top picks in state after state. Banh mi have been popular for years in big cities, but we seem to be in the throes of a nationwide banh mi boom. The sandwiches have been popping up at chain restaurants, in supermarkets and on street corners everywhere: There are now more than 20 banh mithemed food trucks on the road. Heres a cheat sheet on the trend.
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WITH A TWIST
Try some creative takes on the banh mi.
The Classic
Vietnamese baguette The traditional bread is made with rice flour and wheat flour. Pickled daikon and carrots These add essential tang and crunch. Cucumber Cilantro R d Curry Red C B Beef f Banh Mi Bon Banh Mi Charleston, SC 162 Spring St.; bonbanhmi.com
MAIN PHOTO: CHARLES MASTERS; FOOD STYLING: CYD RAFTUS MCDOWELL. INSETS, CLOCKWISE FROM TOP: JASON A. SAKRAN; CINZIA REALE-CASTELLO; PATRICK LU; JEREMY KEATS SALADYGA; DEVON JARVIS/STUDIO D.
C fi h Banh Catfish B h Mi Baoguette New York City 61 Lexington Ave.; baoguette.com Mayonnaise Cha lua Also called Vietnamese pork roll, its like a pork terrine, steamed in banana leaves. Head cheese The Vietnamese version of this cold cut is made with fish sauce, garlic and scallions. Soy sauce
Chicken or pork liver pt
Jalapeos
FAKE YOUR OWN

Most ingredients above are sold in Asian grocery stores, but you can use these substitutions.
Replace: Vietnamese baguette With: Italian bread, hoagie roll or French baguette Replace: Pickled daikon With: Pickled red onions Replace: Cha lua With: Bologna or mortadella
B Breakfast kf B Banh h Mi Elizabeth Street Caf Austin 1501 South First St.; elizabethstreetcafe.com
Banh Mi on Wheels
Combine 1 thinly sliced red onion, 1 cup cider vinegar, cup water, 2 tablespoons sugar and teaspoon kosher salt in a small saucepan; boil 2 minutes, then let cool. Track down one of these food trucks.
Bon Me, Boston @bonme Nom Nom Truck, San Francisco @nomnomtruck Phamily Bites, Houston @PhamilyBites DucknRoll, Chicago @ducknrolltruck B Butternut Squash S h Banh Mi Bonmi Washington, D.C. 900 19th St. NW; eatbonmi.com
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CRUST. NOT CASH.

Deliciously crispy crust. All natural toppings. Plus all prots to charity. Thats good no matter how you slice it.
2012 Newmans Own Inc.
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In the Know
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Pretty Dry
Add some color to your kitchen with these fun tea towels.
Luminaria towel $36 for two; brika.com Knifes Edge towel $26; ktaadn.me Leaves towel $25 for two; chewingthecud.com
t Sprouts towel $24; leahduncan.com
L Sli towel l Lemon Slice $12; sprouteddesigns.com for information
Wild l Wilderness t towel $28; makelike.com
Wash & Dry towel $24 for four assorted; anthropologie.com
Triangles towel $25 for two; chewingthecud.com
Korona towel $42; us.marimekko.com
Fine N F Net towel l $26; ktaadn.me
Harlequin towel $18, Ferm Living; wayfair.com
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MARKO METZINGER/STUDIO D.
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Aragosta towel $12 for three assorted; shiraleah.com
Polka-dot towel $10; fishseddy.com
Pyramids towel $20; poketo.com
Fern Orange towel $10; henhouselinens.com
Party P t Green G Diamond Di d towel t l $13; fishseddy.com
Check towel $24; studiopatro.com
A Au P Pears! ! towel l $20; susyjack.com
Garden towel $11, Sagaform; huset-shop.com
Bargello B ll Navy N towel t l $10; henhouselinens.com
Tulip T l towel l $11, Sagaform; huset-shop.com
Moscow Purple towel $25; shophorne.com
Eggplant towel $22; patchdesignstudio.com
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ADVERTISEMENT
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Start an urban revival in your own home.

Transform your home with the coordinated color collections from HGTV HOME by Sherwin-Williams. See them all at your local Sherwin-Williams store or sherwin-williams.com/hgtvhome.
FEATURED: THE URBAN ORGANIC COLLEC TION
Join us on
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Only at Sherwin-Williams
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Star Kitchen
Author Jessica Seinfelds guesthouse kitchen is one of the best hangouts in the Hamptons.
PHOTOGRAPHS BY
BJRN WALLANDER
When cookbook author Jessica Seinfeld, her husband, Jerry, and their three kids head to their East Hampton, NY, estate for the summer, their entire social universe travels with them. My parents stay here, and all my friends sometimes for the whole summer, Jessica says. There are always 10 kids around. When you have a sprawling estate with a three-bedroom guesthouse, finding space for everyone isnt a problem. Feeding them all, however, can be tricky, so she keeps giant jars of potato chips and bagels on the counter of this guesthouse kitchen, and she sets out buffets on an old farm table so guests can eat on their own schedule. Although the Seinfelds main house (and killer kitchen!) is just across the yard, this kitchen is a dreamy place for any cook, and Jessica spends a lot of time in it testing recipes. (Her upcoming cookbook, The Cant Cook Book, was photographed here.) Come summer, though, when all the guests arrive, she turns her friends and family members into sous chefswith one notable exception: My husband can stand on stage in front of thousands of people, but he cant even cook an egg.
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Pine floors
Her guesthouse looks centuries old, but it was built just 10 years ago. Jessica wanted it to feel like the 18th-century Long Island house she grew up in, so she chose elements that feel rustic and worn, like unfinished pine floors with mismatched planks.
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HAIR: TED GIBSON; MAKEUP: REBECCA RESTREPO.
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Open shelving
Jessica installed open shelving so guests can help themselves to whatever they need. Everyone knows where everything is because they can see it all, she says.
In the Know
Inside out
Knowing she would be spending a lot of time in this kitchen, Jessica wanted to make the space feel light and airy. She created the paint colora mix of blue and grayto look like the sky.
Turn the page to get Jessicas look.
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In the Know
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Pick up some of Jessicas finds for your own kitchen.
Get the Look
Jessica keeps big containers like these 2-gallon Montana jars stocked with bagels, chips and oranges for her guests. $35; anchorhocking.com
Hang a plate shelf like Jessicas: It shows off her pieces, plus guests know just where to put everything. $70; ikea.com
MORE
P RO M OT I O N
of what you love

Food Network Magazine is packed with big stars, great recipes and tons of kitchen tips. Subscribe today and youll find everything when you want it and how you want iton our digital edition.
SAVE 50%
OFF THE NEWSSTAND PRICE!
Order online at my.foodnetworkmag.com. WorldMags.net
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Vintage wooden boxes are all one of a kind, but you can find a version like Jessicas online. $75 to $150; threepotatofourshop.com
JAR, BOX, TRAY AND VIALS: MELISSA PUNCH/STUDIO D.
Vintage-style milk glass filament pendants help give the kitchen an old farmhouse look. $129; restorationhardware.com
Her long baguette tray was a thrift-store find this similar mango-wood tray is ideal for bread, too. $70; olinafaire.com
Cobalt blue vials, much like these, act as sun catchers in Jessicas kitchen. $20 each; monticelloshop.org
A HEALTHY BALANCE OF NUTRIENTS PLUS TASTE.
PROTEIN, FIBER AND OMEGA -3, COMBINED FOR A MORE BALANCED MEAL.
One box of Barilla PLUS provides the approximate nutritional equivalent of: the ber in 35 leaves of Swiss chard, the omega-3 in 6 ounces of walnuts and the protein in 11 eggs*. BARILLA PLUS . ITS PASTA, PERFECTED.
PLUS
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*USDA NUTRIENT DATABASE
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RELENTLESS DRIVE DESERVES RELENTLESS ENERGY.

15 GRAMS OF PROTEIN, FOR THOSE WHO ARE HUNGRY .
2013 Hormel Foods, LLC
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un Cooking
Turn cereal into candy. Then, see what were salting now and create your own soda.
PHOTOGRAPH BY
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KANG KIM
Breakfast Break
Pop quiz: How many boxes of cereal are in your pantry? Assuming that youre sitting on a surplus like most families, we have just the recipe for you: cereal brittle. Line a baking sheet with parchment paper and brush with vegetable oil. In a saucepan, combine 2 tablespoons water and 1 cup sugar. Bring to a boil over medium-high heat; cook, swirling the pan but not stirring, until amber, 6 to 7 minutes. Remove from the heat and stir in 1 cup cereal (we used a mix of Cinnamon Toast Crunch, Kix and Cheerios); pour onto the prepared baking sheet and spread with a rubber spatula. Let cool completely, then break into pieces.
FOOD STYLING: KAREN EVANS.
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Fun Cooking
CAKE DOUGHNUTS
ACTIVE: 40 min l TOTAL: 50 min MAKES: 12 doughnuts (plus about 6 doughnut holes)
Cooking spray 2 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon freshly grated nutmeg teaspoon salt 2 tablespoons unsalted butter, at room temperature cup sugar 1 large egg plus 1 egg yolk cup whole milk 1 teaspoon vanilla extract Vegetable shortening, for frying
Which side are

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1. Line a baking sheet with parchment paper. Use a 3-inch-round cookie cutter or glass to trace 12 circles on the parchment, leaving space between each. Flip the parchment over and lightly coat with cooking spray. Fit a pastry bag with a -inch round tip or snip a -inch hole in one corner of a large resealable plastic bag. 2. Sift the our, baking powder, nutmeg and salt into a medium bowl. Beat the butter and sugar in a large bowl with a mixer on medium speed until well combined, about 2 minutes. Beat in the whole egg and yolk until incorporated and the mixture turns pale yellow, about 3 minutes. Beat in the milk and vanilla until smooth, scraping down the bowl as needed. Reduce the mixer speed to low; gradually beat in the our mixture until just incorporated (do not overmix). Transfer the batter to the prepared pastry bag. 3. Using the circles as a guide, pipe the batter into 3-inch rings. (To make doughnut holes with the remaining batter, pipe 1-inch rounds onto the parchment.) Refrigerate while you heat the shortening, or cover with plastic wrap and refrigerate overnight. 4. Heat about 6 cups shortening in a large pot over medium-high heat until a deep-fry thermometer registers 340. (You want to have about 2 inches of liquid once the shortening melts.) Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the shortening and peel off the parchment with tongs. Fry until golden brown, 1 minute 30 seconds per side. (Fry the doughnut holes 30 seconds per side.) Remove with a slotted spoon and drain on paper towels. Bring the shortening back to 340 and repeat with the remaining doughnuts.
57%
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Cake
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you on?
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We polled Food Network fans on Facebook to settle the great doughnut debate: cake or yeast?
YEAST DOUGHNUTS
ACTIVE: 50 min l TOTAL: 2 hr 20 min MAKES: 12 doughnuts (plus 12 doughnut holes)
FOR THE DOUGHNUTS cup granulated sugar, plus a pinch 1 -ounce packet active dry yeast 1 cup whole milk 2 large eggs 4 tablespoons unsalted butter, melted, plus more for the bowl 1 teaspoon finely grated lemon zest teaspoon salt teaspoon vanilla extract 4 cups all-purpose flour, plus more for dusting Cooking spray Vegetable oil, for frying FOR THE GLAZE 1 cups confectioners sugar 3 tablespoons whole milk 1 teaspoon finely grated lemon zest teaspoon vanilla extract Pinch of salt 1. Make the doughnuts: Put cup warm water (110 to 115) in a stand mixer bowl. Add a pinch of granulated sugar, then sprinkle the yeast on top; let stand until foamy, about 10 minutes. 2. Whisk cup granulated sugar, the milk, eggs, 4 tablespoons melted butter, the lemon zest, salt and vanilla in a separate bowl. Add to the yeast mixture and whisk to combine. Using the dough hook on medium speed, gradually beat in the our, scraping down the bowl as needed. Continue beating until the dough gathers around the hook, about 3 minutes. Turn out onto a clean surface and shape into a ball. 3. Brush a large bowl with butter. Add the dough, turning to coat. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 hour to 1 hour 30 minutes. (If making the dough ahead, punch it down, wrap in plastic and refrigerate overnight; bring to room temperature before continuing.) 4. Turn the dough out onto a lightly oured surface; roll out into a 12-inch round, about inch thick. Cut out 12 circles with a oured 3-inch-round cookie cutter, then cut out the centers with a -inch-round cutter. Line a baking sheet with parchment paper and lightly coat with cooking spray. Arrange the doughnuts and doughnut holes on the baking sheet, leaving space between each; cover loosely with plastic wrap and set aside at room temperature until slightly puffed, about 30 minutes. 5. Heat 2 inches of vegetable oil in a large pot over medium-high heat until a deep-fry thermometer registers 340. Use scissors to cut the parchment around each doughnut, leaving a 1-inch border. Carefully invert 2 doughnuts into the oil and peel off the parchment with tongs. Fry until golden, 1 minute 30 seconds to 2 minutes per side. (Fry the doughnut holes 1 minute per side.) Remove with a slotted spoon and drain on paper towels. Bring the oil back to 340 and repeat with the remaining doughnuts. 6. Make the glaze: Whisk the confectioners sugar, milk, lemon zest, vanilla and salt in a bowl. Dip the warm doughnuts in the glaze.
PHOTOS: CHARLES MASTERS; FOOD STYLING: JAMIE KIMM.
43%
Y east
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WorldMags.net FULLY ENJOY DELICIOUS NUTRITIOUS
DAIRY
AGAIN!
From ice-cold milk to tangy cheese to creamy yogurt, there are endless ways to enjoy dairys deliciousness and its nutritional benets. But no one with lactose intolerance likes missing out on the foods they love because of the discomfort that can be caused by lactose. Knowing the level of lactose in common foodsand which work for youcan let you enjoy all of dairys deliciousness AND nutrients. Also know that lactose free milk is still REAL DAIRY that provides calcium, protein and vitamins A, D and B12. As part of a well-balanced diet, calcium and vitamin D, may reduce the risk of osteoporosis. Protein is an important building block of bones and muscles.
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LACTOSE LEVELS AT-A-GLANCE***
People with lactose intolerance can tolerate different lactose levels. Knowing at-a-glance which foods work for you means never going without the dairy you loveor the recommended three daily servings and essential nutrients you need****.
0 GRAMS LACTAID Milk* (8 . oz.) Enjoy a deliciously simple momentAND dairys health benetsby the glass, with cereal, in a latte, shake and more. 1-2 GRAMS Natural Cheeses (1 oz.) like Cheddar, Colby, Monterey Jack, Mozzarella & Swiss. American Cheese (1 oz.)
3-5 GRAMS Cottage Cheese (1/2 cup) Spoon its dairy goodness over fresh greens or spread on a whole wheat cracker and sprinkle with fresh herbs. Ice Cream (1/2 cup)
5-13 GRAMS Milk (8 . oz.) Yogurt** (6 oz.) Enjoy yogurt in a smoothie, fruit and granola parfaits, or as a recipe substitute for mayonnaise and sour cream.
With so many options, how you enjoy YOUR three daily servings of low-fat or fat-free dairy recommended by the USDA is up to you!
MORE WAYS TO ENJOY DAIRY

Visit recipes.lactaid.com or nationaldairycouncil.org for delicious recipe options and simple ingredient substitutions to continue to enjoy the dairy you love.
Brought to you by
*All fat varieties are lactose free. Choose low-fat and fat-free most often. **While yogurt does contain lactose, its live and active cultures help break down lactose making it easier to digest. ***USDA National Nutrient Database for Standard Reference, SR 25 ****U.S. Department of Agriculture and U.S. Department of Health and Human Services. Dietary Guidelines for Americans, 2010. 7th Edition, Washington, DC: U.S. Government Printing Office, December 2010.
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Piece of Cake!
This giant ice cream sandwich will be big fun at any party.
PHOTOGRAPHS BY
WorldMags.net
ANDREW PURCELL
Make room in your

freezer: This supersize ice cream sandwich is as big as 50 standard ones and contains 4 quarts of ice cream! Its perfect for a summer party. To make the cookie base, we baked two ultrathin cakes in rimmed baking sheets and sandwiched 3 inches of vanilla ice cream between them. See below for the how-to.
We wrapped our 17-inch sandwich in parchment to look like the real thing.
GIANT ICE CREAM SANDWICH

ACTIVE: 40 min TOTAL: 1 hr 10 min (plus freezing) SERVES: 24
Cooking spray 1 16-to-18-ounce box devils food cake mix (plus required ingredients) 1 1 large egg 3 1.5-quart rectangular Preheat the oven to 350. Coat two 12-by-17-inch rimmed cartons vanilla baking sheets with cooking ice cream, softened
spray, then line with parchment paper, leaving an overhang on the short sides.
2 Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.
3 Measure 2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.
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Fun Cooking
FOOD STYLING: KAREN TACK.
4 Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.
5 Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.
6 Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.
7 Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.
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SA VORY SATURDAYS
Hello, thick n sticky sauce. Meet one strong paper plate.
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Dixie Ultra handles even your heaviest, messiest meals.

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10x STRONGER
THAN PLAIN PAPER PLATES*
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Fun Cooking
CAN YOU
S A L T
IT?
Caramels arent the only treats that taste better with a pinch of salt. We salted dozens of foods and found some surprise hits.
FOOD STYLING: CYD RAFTUS MCDOWELL.
PHOTOGRAPHS BY
LEVI BROWN
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Fun Cooking
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Grapefruit
Lemon bars
Milkshakes
A pinch or two of salt is plenty for most of these foods. We recommend flaky or coarse sea salt, which adds a nice crunch.
Pears Oatmeal
Chocolate chip cookies
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Beer
Ice cream Fudge pops
Toast with jam
Applesauce
Watermelon Pudding
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SEPTEMBER 2013
59
GREAT TASTING AFTER-SCHOOL SNACKS

with
BRAND
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Make snack time into an oh-so-special moment with the chocolate deliciousness of M&MS Brand Chocolate Candies. Your kidsand their friendswill nd snack time a time to remember!
CHOCOLAT
E CANDIES
Theyll always want smore!

Its the easiest version of smores ever: Just place a few graham crackers on a paper towel, top each with a marshmallow and microwave for about 15 seconds or until the marshmallows pu. Top with a sprinkling of sweetened, shredded coconut and a scattering of colorful, delicious M&MS Brand Chocolate Candies for a treat they love to eat.
Chocolatey granola bars

Use your favorite granola bar recipe, making sure to include a handful of yummy M&MS Brand Chocolate Candies to amp up the taste!
Get in the cone zone!

Make cupcakes even more fun by baking them into ice cream cones. STEP 1: Add M&MS Brand Chocolate Candies to your favorite cupcake recipe or mix. STEP 2: Place at-bottomed cones in mun pans to keep them upright, ll and bake. STEP 3: Frost and sprinkle with a few extra M&MS Brand Chocolate Candies. STEP 4: Serve to absolutely delighted kids!
/ Trademarks Mars, Incorporated 2013
Your kids will adore these delicious and easy-to-make cookies. Check out the recipe for Reds Amazing M&MS Brand Cookies online at bakingwithmms.com.
Best after-school (or any time) cookies
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For more delicious recipes, go to bakingwithmms.com.
/ trademarks Mars, Incorporated 2013
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#betterwithmms
chocolates better with
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We focus on quality so you can do the same.

Nothing brings out the avor in food better than Morton Salt. Thats because we make sure that through harvesting and purifying, only the best salt crystals reach your plate. So every dish you create will be as avorful as you intended.
To learn more about our culinary salts and for recipes, visit us at www.MortonSalt.com.
2013 Morton Salt, Inc. Registered trademark of Morton Salt, Inc.
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POP
PHOTOGRAPHS BY
FOOD STYLING: JAMIE KIMM; PROP STYLING: CHRISTINA LANE.
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Fun Cooking
STARS
Skip the six-packs: These homemade sodas are much cooler.
CHARLES MASTERS
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GRAPE-VANILLA
Combine one 11.5-ounce can thawed frozen purple grape juice concentrate, cup water and 1 teaspoon vanilla in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Stir in 1 more teaspoon vanilla; let cool. Add seltzer.
CITRUS-COCONUT
Combine one 12-ounce can thawed frozen pineappleorange juice concentrate, 1 cup coconut water and 3 thin slices ginger in a medium skillet; cook over medium-high heat until syrupy, about 20 minutes. Stir in teaspoon coconut extract; let cool. Add seltzer.
BASIL LEMONADE
Combine one 12-ounce can thawed frozen pink lemonade concentrate, cup water and 12 torn basil leaves in a medium skillet; cook over mediumhigh heat until syrupy, about 10 minutes. Stir in 8 more torn basil leaves; let cool, then strain. Add seltzer.
For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an icefilled glass.
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LIME-MINT
Combine 1 cup each lime juice, water and sugar, and cup torn mint leaves in a medium skillet; cook over medium-high heat until syrupy, about 20 minutes. Stir in cup more torn mint leaves; let cool, then strain. Add seltzer.
Fun Cooking
CHERRY-ALMOND
Combine 1 cup sour cherry juice, cup sugar and cup water in a medium skillet; cook over mediumhigh heat until syrupy, about 15 minutes. Stir in 1 teaspoon almond extract; let cool. Add seltzer.
GRAPEFRUITJALAPEO
Combine 2 cups grapefruit juice, cup sugar and jalapeo (with seeds) in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Let cool, then strain. Add seltzer.
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Fun Cooking
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Try making your own yogurt. Its easier than you think!
Wake-Up Call
HOMEMADE YOGURT
ACTIVE: 25 min l TOTAL: 7 hr 25 min (plus straining) MAKES: about 2 quarts (less if strained)
4 4
tablespoons plain Greek yogurt (must contain live or active cultures) cups half-and-half cups whole milk
WHAT YOULL NEED: small insulated cooler five 1-quart plastic containers or glass jars with lids kitchen thermometer cheesecloth (optional)
AMBROSIA
Mix in chopped mandarin oranges and toasted coconut akes.
HONEY-NUT
Mix in honey and toasted sliced almonds.
BANANA SPLIT
Mix in sliced bananas and chocolate syrup.
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PHOTOS: CHARLES MASTERS; FOOD STYLING: JAMIE KIMM; PROP STYLING: CHRISTINA LANE.
1. Let the Greek yogurt stand at room temperature while you prepare the cooler and the milk mixture. 2. Fill three 1-quart plastic containers or glass jars with hot tap water (about 115); cover. Place the containers in a small insulated cooler and pour in enough hot water (115) to come about 2 inches up the sides. Close the cooler and let it preheat. Rinse two more 1-quart containers or glass jars with hot water (115); set aside. 3. Add a splash of water to a large saucepan and swirl to coat the bottom of the pan (this will help keep the milk mixture from scorching). Add the half-and-half and milk to the saucepan and bring to a simmer (180 to 190) over medium-low heat, stirring frequently with a rubber spatula to prevent a skin from forming and to prevent the mixture from scorching. 4. Remove from the heat and allow the temperature to drop to 115. Whisk in the Greek yogurt until smooth, then pour the mixture into the empty containers and cover. Place the containers in the cooler and pour in enough hot water (115) to reach just below the lids of the yogurt containers. Close the cooler and let sit, undisturbed, 5 hours. (Or, for tangier yogurt, let the yogurt sit up to 24 more hours, changing out the water a few times to maintain 115.) 5. Remove the yogurt from the cooler and refrigerate until cold, about 2 hours. 6. For thicker, Greek-style yogurt, line a ne-mesh sieve with 4 layers of cheesecloth and set over a large bowl. Pour in the yogurt, cover with more cheesecloth and let drain in the refrigerator until its as thick as you like, or up to 2 hours.
Temperature is key when youre making yogurt. Be sure to use a thermometer.
A coffee this bold, yet smooth? Theres only one name for it. WorldMags.net
Go to Folgers.com to learn more about all the varieties of Black Silk.

/ The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarks of Keurig, Incorporated, used with permission. K-Cup packs for Keurig K-Cup brewing systems.
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P a t i P ow!
Nothing adds a dash of wow to your dips like NEW Town House Pita Crackers. Perfect for your casual get-togethers.
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Super. Scrumptious. Sunny.

Keep New Town House Pita Crackers on hand at all times! These versatile crackersovenbaked with a rustic blend of savory herbs and spicesmake the perfect pair with your favorite toppings or dips. When hosting your next get-together, try this unique roasted red pepper dip recipe from Town House. Hot paprika and Madras curry powder give it a powerful flavor boost. Super simple and super delicious!
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Sunny Anderson, host of Food Networks Home Made in America,

combines a love of classic comfort foods with a passion for unique avors. She also understands the need for uncomplicated dishes with easy-to-nd ingredients, whether feeding a family or entertaining friends.
Roasted Red Pepper Dip

Prep Time: 15 minutes Yield: 24 servings 2 teaspoons vegetable oil 1 teaspoon hot paprika 1 teaspoon Madras curry powder 2 cups whole milk plain Greek yogurt or 2% fat plain Greek yogurt 1 teaspoon sherry vinegar or white wine vinegar 1 teaspoon kosher salt cup thinly sliced green onions, divided 1 cup drained and finely chopped roasted red peppers (about 8 oz.) Keebler Town House Pita Crackers Mediterranean Herb 1. Heat the oil in a small skillet over medium heat until hot. Remove from heat. Stir paprika and curry powder into hot oil until spices become aromatic. Immediately transfer to medium bowl. 2. Stir the yogurt, vinegar and salt into spice mixture. Reserve 2 tablespoons of the green onions for serving. Stir peppers and the remaining green onions into yogurt mixture. Transfer to serving bowl. Sprinkle with reserved green onions. Serve with KEEBLER TOWN HOUSE Pita Crackers Mediterranean Herb.
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FILET HAS
THAN 3 OZ. OF SKINLESS CHICKEN THIGH. MAY WE SUGGEST A WAY TO CELEBRATE?
Funded by The Beef Checkoff Based on USDA data for total fat using a 3 oz. serving of cooked Tenderloin Filet compared to a 3 oz. serving of cooked skinless chicken thigh.
Get the recipe and 10 essential nutrients all in one delicious meal at BeefItsWhatsForDinner.com
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Weeknight Cookng
Try the latest batch of easy dinners and sides from Food Network Kitchens.
PHOTOGRAPHS BY
JUSTIN WALKER
FOOD STYLING: JAMIE KIMM; PROP STYLING: KAITLYN DU ROSS.
Make pasta with grilled veggies. See page 82.
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Weeknight Cooking
PORK SCALLOPINI SALAD

ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4
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FRIED SHRIMP AND OKRA

Vegetable oil, for frying 1 cup all-purpose flour 2 large eggs 1 cups fine cornmeal 2 teaspoons Cajun seasoning 1 teaspoon fresh thyme 3 cups fresh or frozen okra (thawed if frozen) Kosher salt 24 large shrimp, peeled and deveined (tails intact) 3 large tomatoes, cut into wedges Tartar sauce and lemon wedges, for serving (optional) 1. Heat 1 inches of vegetable oil in a medium Dutch oven or heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350. 2. Meanwhile, put the our in a shallow dish. Lightly beat the eggs with cup water in another shallow dish. Whisk the cornmeal, Cajun seasoning and thyme in a third dish. Dredge the okra in the our, shaking off the excess. Dip in the beaten eggs, then dredge in the cornmeal mixture. Fry, turning as needed, until golden, about 2 minutes. Drain on paper towels and season with salt. 3. Stir the remaining our into the remaining cornmeal mixture. Dip the shrimp in the eggs, then dredge in the our-cornmeal mixture, turning to coat. Fry the shrimp in batches, turning occasionally, until golden, about 3 minutes. Drain on paper towels and season with salt. 4. Season the tomatoes with salt. Serve the shrimp and okra with tartar sauce, lemon wedges and the tomatoes.
Per serving: Calories 476; Fat 27 g (Saturated 4 g); Cholesterol 203 mg; Sodium 516 mg; Carbohydrate 33 g; Fiber 3 g; Protein 27 g
Juice of 1 lemon 2 tablespoons red wine vinegar 1 small shallot, chopped 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 teaspoons chopped fresh rosemary Kosher salt and freshly ground pepper 1 pounds pork scallopini 1 pint grape tomatoes, halved 5 radishes, thinly sliced Vegetable oil, for the grill 4 pieces lavash or pita bread 8 ounces mixed salad greens (about 8 cups) 2 ounces gruyre cheese, thinly sliced 1. Whisk the lemon juice, vinegar, shallot, olive oil, rosemary, teaspoon salt, and pepper to taste in a large bowl. Transfer 3 tablespoons of the dressing to a medium bowl and add the pork, turning to coat; let marinate 15 minutes at room temperature. Add the tomatoes and radishes to the bowl with the remaining dressing. 2. Preheat a grill or grill pan to high and brush lightly with vegetable oil. Grill the pork until marked, about 2 minutes per side; remove to a plate. Grill the bread, turning once, until warm, about 1 minute. 3. Add the salad greens to the bowl with the tomatoes and radishes; season with salt and pepper and toss. Divide the salad among plates; top with the gruyre and pork. Drizzle with olive oil and serve with the grilled bread.
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Crystal Light Invites You to
e k a h S
C
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THINGS UP!
Back-to-school doesnt have to mean back-to-boring thanks to Crystal Light. With over 20 delicious avors for every shade of you, each sips a refreshing change. To refresh your workout, wardrobe and get-togethers even more, circle your answers below for tips from our experts!
Circle A, B or C:
THIS FALL: ON SATURDAYS, IM:
A. Surng for recipes online B. Shopping, of course! C. In spin class (with Crystal Light On The Go Packets!) A. Im trying more global avors! B. Im rocking red ats C. My workout gets a jump start!
C A
MY FALL ESSENTIAL IS:

A. Comfort food! B. Graphic boots C. An evening run
MY NEW FALL CLASSIC:

A. Gourmet mac ncheese B. Colored denim C. A pulse-moving remix
MY FAVORITE NIGHTS ARE SPENT:

A. Chilling with friends (And chilled pitchers of Crystal Light) B. Clothes shopping online! C. Soaking in a bath
I INDULGE IN:
A. Artisinal breads B. Purple handbags (and pink lemonade) C. Massages
ANSWER MOSTLY A?
You eat up surprising menu ideas. LITERALLY. (Turn page over to nd some.)
ANSWER MOSTLY B?
Youre up for adding color to your water AND wardrobe! (Turn page over to nd out how.)
ANSWER MOSTLY C?
You make every workout OUT OF THE ORDINARY. (Turn page over for expert how-tos.)
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e k a h S
THINGS UP!
LIFE OF THE PARTY
Back-to-school demands can cut into falls partyprep time. Luckily, Crystal Light Pitcher Packs easily quench a whole partys thirst. And celebrity caterer Mary Guilianis menu ideas for effortless entertaining will have guests thinking you slaved all day!
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ADD A SPLASH OF COLOR

With 20 delicious avors, Crystal Light indulges every shade of you. And with fall just around the corner, its also time to indulge in some of the hottest color trends to shake up your warmweather wardrobe! For television style and beauty expert Jenn Falik, its all about mixing neutrals with vivid accessories.
PACK A PUNCH
Is your commitment to tness cooling with the weather? Just move it inside, suggests Certied CrossFit Coach Angela Salveo. Crystal Light On the Go Packets and her easy tness strategies can help you stay hydrated AND active.
MAKE MORNINGS MATTER

You dont need a big gym or a lot of time to be tjust a little commitment, notes Angela. Adding in just two different exercises to your mornings (for example: two sets of 20 squats and 10 pushups or 20 lunges and 10 dips) can give you a better jolt to your day than a cup of coffee!
KEEP IT SIMPLE
Replace time-consuming nger foods with a trio of simple soups, like wild mushroom, spicy tomato and ginger carrot. Served in shot glasses, theyre fun and festive!
STEP OUT IN STYLE

Bright patterns are bigand especially wearable on your feet. Step out in oral or mod-printed pumps, or opt for pointy-toe ats in fun yellows, pinks and oranges.
KICK UP A CLASSIC
For a super-easy spin on mac n cheese, add bacon, chives, Parmesanthen bake in cupcake tins for a restaurant-worthy presentation! Shake up your grilled cheese go-to with brie, honey and rustic whole-grain bread.
FALL IN LOVE WITH COLOR

Give your little black dress a big splash of color with an oversized bright clutch, multicolored gemstone necklace or chunky tribal bracelet. And invest in new colored jeans, maybe a slim-t ankle-length style in an exotic print, bright blue or purple. (Just make sure to pair with a muted top.)
TEAM UP FOR RESULTS

Joining a local sports team or CrossFit Community is a great way to stay dedicated to your training (and make new friendsbonus!). The important thing is to have fun and keep the workouts short and intense.
ENTERTAIN LIGHTERAND ENTERTAIN EVERY SHADE OF YOUWITH CRYSTAL LIGHT. (AS DECADENT-TASTING AS YOUR MENU.)
Scan this Crystal Light package using the Digimarc App for more video tips from Mary!
CRYSTAL LIGHT IS A GUILT-FREE SPIN ON WATERWITH A SPLASH OF COLOR TO MATCH ANY OUTFIT.
Scan this Crystal Light package using the Digimarc App for more video tips from Jenn!
RUNNING SHOES OR DANCING SHOESJUST MAKE SURE TO HYDRATE WITH REFRESHING CRYSTAL LIGHT (AND SKIP SPORTS DRINKS EMPTY CALORIES).
Scan this Crystal Light package using the Digimarc App for more video tips from Angela!
SHAKE THINGS UP & WIN! SCAN ANY PACKAGE HERE USING THE DIGIMARC APP FOR YOUR CHANCE TO WIN 1 OF 100 FAB FOOD & FITNESS TOTES FROM CRYSTAL LIGHT AND FOOD NETWORK. VISIT CRYSTALLIGHTSHAKETHINGSUP .COM FOR DETAILS.
NO PURCHASE NECESSARY TO ENTER OR WIN. Shake Things Up SWEEPSTAKES. Sponsored by Hearst Communications, Inc. Beginning 6/1/2013 12:01AM through 9/30/2013 11:59PM, go to www.CrystalLightShakeThingsUp.com and submit an entry form pursuant to the on-screen instructions. One hundred (100) winners will be chosen at random to each receive one (1) GIFT BAG (ARV: $50 each). Entrants must be legal residents of the 50 United States, District of Columbia or Canada who have reached the age of majority in their state, territory or province of residence at time of entry. Void in Puerto Rico, the Province of Quebec and where prohibited by law. Sweepstakes is subject to complete ofcial rules available at www.CrystalLightShakeThingsUp.com.
Check with your health care professional before beginning any type of exercise program.
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Weeknight Cooking
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LOWCALORIE DINNER
Kids
MEAL
GRILLED CHICKEN WITH BULGUR

HAM-AND-CHEESE NOODLE SALAD

chicken legs (drumsticks and thighs attached; about 2 pounds) 2 tablespoons extra-virgin olive oil teaspoon ground cinnamon teaspoon ground ginger teaspoon cayenne pepper Kosher salt 2 cups green or red grapes (in clusters) 1 tablespoon unsalted butter teaspoon grated lemon zest 1 cup bulgur 2 scallions, sliced cup chopped fresh parsley 1. Preheat a grill to medium high. Coat the chicken legs with 1 tablespoon olive oil, then sprinkle all over with the cinnamon, ginger, cayenne and teaspoon salt. Transfer to the grill, skin-side up; cover and cook 12 minutes. Flip the chicken, cover and continue cooking until the skin is golden brown and a thermometer inserted into the thickest part registers 160, 10 to 15 more minutes. Grill the grapes, covered but turning occasionally, until slightly charred, about 6 minutes. 2. Meanwhile, combine 1 cups water, the butter, lemon zest and a pinch of salt in a medium saucepan; bring to a boil. Add the bulgur, reduce the heat to medium low and simmer, covered, until tender, about 15 minutes. (Drain any excess water, if necessary.) 3. Fluff the bulgur with a fork and stir in the grilled grapes, discarding the stems. Stir in the scallions, parsley and the remaining 1 tablespoon olive oil; season with salt. Serve with the chicken.
Kosher salt 12 ounces multigrain spaghetti 3 tablespoons red wine vinegar 2 tablespoons low-fat plain yogurt 2 teaspoons dijon mustard 2 scallions, thinly sliced 1 tablespoon chopped fresh dill (optional) Freshly ground pepper 3 tablespoons extra-virgin olive oil 1 green bell pepper, thinly sliced 2 ounces deli-sliced ham, cut into strips 2 ounces cheddar cheese, cut into sticks small head romaine lettuce, thinly sliced 1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Drain and rinse under cold water until cool. 2. Whisk the vinegar, yogurt, mustard, scallions, dill, teaspoon salt, and pepper to taste in a large bowl. Drizzle in the olive oil, whisking to combine. Add the spaghetti, bell pepper, ham, cheese and romaine; toss to combine.
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ConAgra Foods, Inc. All Rights Reserved.
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Weeknight Cooking
Use leftover brisket to WorldMags.net make this!
SLOW-COOKER BARBECUE BRISKET

ACTIVE: 15 min l TOTAL: 25 min (plus 8-hr slow cooking) SERVES: 4 (plus leftovers for hash)
SOUTHWESTERN BRISKET HASH

3 tablespoons packed light brown sugar 1 tablespoons chipotle chile powder 2 teaspoons ground cumin 1 teaspoon celery salt 1 clove garlic, minced Kosher salt and freshly ground pepper 4 to 5 pounds point-cut beef brisket, trimmed (fat cap intact) 1 cups ketchup cup apple cider vinegar 1 tablespoon Worcestershire sauce Potato salad and cornbread, for serving (optional) 1. Combine the brown sugar, chile powder, cumin, celery salt, garlic, and salt and pepper to taste in a small bowl. Rub all over the brisket, then transfer to a 5-to-6-quart slow cooker. Combine cup ketchup, the vinegar and Worcestershire sauce in another small bowl. Pour over the brisket along with cup water. Cover and cook on low, 8 hours. 2. Remove the brisket to a cutting board and let rest 10 minutes. Meanwhile, skim off the excess fat from the sauce; stir in the remaining cup ketchup. Reserve one-third of the brisket (about 12 ounces) and 1 cup of the brisket sauce for Southwestern Brisket Hash (right). Slice the remaining brisket and divide among plates. Top with some of the sauce and serve with potato salad and cornbread.
3 tablespoons vegetable oil 1 pound small red-skinned potatoes, quartered 1 small red onion, chopped 1 jalapeo pepper, seeded and finely chopped Kosher salt 12 ounces leftover brisket (from recipe at left), chopped 1 cup leftover brisket sauce (from recipe at left) 1 small bunch Swiss chard, stems removed, leaves chopped 2 ounces monterey jack cheese, thinly sliced 4 large eggs 1 avocado, cut into wedges 1. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat. Add the potatoes and cook, undisturbed, until they start to color, about 5 minutes. Stir and continue cooking until golden, about 3 more minutes. Add the red onion and jalapeo; season with salt and cook, stirring, 3 minutes. Stir in the brisket and cook until heated through. Add cup brisket sauce and cook, stirring, until absorbed, about 3 minutes. 2. Stir in the Swiss chard until just wilted, about 2 minutes. Season with salt, then arrange the sliced cheese on top. Cook until the cheese begins to melt, about 1 more minute. 3. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add the eggs and season with salt. Cook until the whites are set, about 3 minutes. 4. Divide the hash among plates; top each with a fried egg. Heat the remaining cup brisket sauce in the empty skillet. Drizzle on the hash. Serve with the avocado.
Per serving: Calories 630; Fat 33 g (Saturated 8 g); Cholesterol 280 mg; Sodium 1,231 mg; Carbohydrate 45 g; Fiber 7 g; Protein 43 g
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COOKING123
MAKE SIMPLE FAVORITES SIMPLY AMAZING
1
/ 3 2 2
Bring out the true avors in foods with LAND O LAKES Unsalted Butter in Half Sticks. With no added salt, you get the pure, sweet cream taste your family will love. In this unique take on tacos, spice-coated shrimp are baked and wrapped in corn tortillas with crunchy coleslaw mix and a avorful sauce. A guaranteed hit for any night of the week!
Sweet & Spicy Baked Shrimp Tacos

SPICE MIXTURE cup sugar tablespoons rmly packed brown sugar tablespoons all-purpose our tablespoons plain breadcrumbs teaspoon ground allspice teaspoon coarse ground black pepper teaspoon ground red pepper teaspoon garlic powder teaspoon ground ginger SAUCE 1 2 cup sour cream tablespoon lime juice teaspoons chopped fresh cilantro teaspoon chili powder
Make all your family favorite recipes taste even better with LAND O LAKES Butter in Half Sticks. Theyre conveniently premeasured and individually wrapped, to keep your butter tasting fresher longer. 1 Half Stick = cup = 4 tbsp
TACOS 16 2 6-inch corn tortillas, warmed cups coleslaw mix
HEAT oven to 500F. Line baking sheet with aluminum foil; set aside. COMBINE spice SHRIMP 1 cup LAND O LAKES Unsalted Butter, melted 16-ounce package uncooked, thawed medium shrimp mixture ingredients in small bowl. Dip shrimp in butter, then in spice mixture. Place onto prepared baking sheet. Bake for 5 to 6 minutes or until shrimp are pink and coating is bubbly. MIX all sauce ingredients in small bowl. TO ASSEMBLE, stack 2 warmed tortillas onto each serving plate. Top with / 8 baked shrimp and cup coleslaw mix. Drizzle with sauce. Fold tortillas over lling. Prep time: 15 min. Total time: 20 min. WorldMags.net Serves: 8
Make simple favorites simply amazing
WorldMags.net COOKING 123
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2
Broccoli & Peppers in Browned Butter
2 2 1 1 7 1 1 3 2 cup LAND O LAKES Salted Butter tablespoons coarsely chopped shallots or onion teaspoons chopped garlic tablespoon balsamic vinegar tablespoon olive oil cups broccoli orets medium red bell pepper, cut into 1-inch pieces (1 cup) teaspoon salt teaspoon pepper tablespoons water tablespoons toasted sesame seeds, if desired
LAND O LAKES Salted Butter in Half Sticks is the all-purpose, all-around superhero in your kitchen, enhancing avor and adding something special to everything you cook. Nuttytasting browned butter and balsamic vinegar add a delicious twist to broccoli and peppers, or any vegetable side dish.
MELT butter in 2-quart heavy saucepan over medium heat. COOK, stirring constantly and watching closely, until butter just starts to turn golden brown (4 to 6 minutes). Butter will get foamy and bubble. Remove from heat; stir in shallots, garlic and vinegar. Set aside. PLACE all remaining ingredients except water and sesame seeds in 12-inch-deep skillet. COOK over medium-high heat, stirring occasionally, 3 minutes. Add water; reduce heat to medium. Cover; continue cooking until broccoli is crisply tender (4 to 5 minutes). Stir browned butter mixture into broccoli. Sprinkle with toasted sesame seeds, if desired. Prep time: 15 min. Total time: 25 min. Serves: 8
Once your kids eat their veggies, try this deliciously fun snack mix below!
KIDS CHOICE: CINNAMON SNACK TOSS

MIX 5 cups wheat, corn or rice cereal, 1 cup salted peanuts and cup salted whole roasted almonds in large microwave-safe bowl; set aside. COMBINE cup LAND O LAKES Salted Butter, / cup brown sugar, 2 tablespoons corn syrup and 1 teaspoon ground cinnamon in small glass measuring cup. Microwave on HIGH (100% power), stirring after each minute, until mixture boils (1 to 2 minutes). POUR butter mixture over cereal mixture; stir to coat. Microwave on HIGH for 5 minutes, stirring after each minute. Pour mixture onto waxed paper. SPRINKLE with cup each of candy corn and candy-coated chocolate pieces. Cool completely. Store in container with tighttting lid. Prep time: 15 min. Total time: 45 min. Serves: 18
2013 Land O Lakes, Inc.
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3
Baked Potato Spread
1 1 1 cup LAND O LAKES Butter with Olive Oil & Sea Salt, softened tablespoon shredded cheddar cheese tablespoon crumbled cooked bacon teaspoon nely chopped fresh chives 1 1
Create a whole menu of deliciousness with LAND O LAKES Butter with Olive Oil & Sea Salt in Half Sticks. Made with real sweet cream butter, olive oil and a touch of sea salt, it complements everything with its uniquely rich taste. Simply spread on bread or add to meat, sh or pasta for a pop of avor in no time.
Cranberry Orange Spread

cup LAND O LAKES Butter with Olive Oil & Sea Salt, softened tablespoon nely chopped fresh cranberries teaspoon orange juice teaspoon nely chopped fresh sage teaspoon sugar teaspoon freshly grated orange zest
Pesto Parmesan Spread

1 1 1 1 cup LAND O LAKES Butter with Olive Oil & Sea Salt, softened tablespoon prepared pesto tablespoon grated parmesan and romano cheese blend tablespoon shredded parmesan cheese teaspoon nely chopped fresh garlic
Chipotle Lime Spread

1 1 1 / 8 cup LAND O LAKES Butter with Olive Oil & Sea Salt, softened tablespoon chopped chipotle peppers in adobo sauce teaspoon lime juice teaspoon nely chopped fresh cilantro teaspoon freshly grated lime zest
DIRECTIONS FOR EACH RECIPE: COMBINE all ingredients for desired avored spread in small bowl. BEAT at medium speed until well mixed; refrigerate until rm. Store refrigerated in container with tight-tting lid up to 2 weeks. Prep time: 10 min. Total time: 10 min. Yield: / cup
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From simple.
Margherita Pasta
1/4 cup LAND O LAKES Butter with Olive Oil & Sea Salt 6 ounces uncooked penne pasta 2 tsp minced fresh garlic
To simply delicious.
Serves: 4 Cook time: 20 min
Only LAND O LAKES Butter comes in pre-measured, individually-wrapped half sticks, to keep your butter tasting fresher longer. Theyre perfect for making your favorite recipes taste even better.
2 medium (2 cups) tomatoes, chopped ped 1/4 cup thinly sliced fresh basil 1/2 cup shredded Parmesan cheese se
Cook pasta and drain; return to pan and keep warm. Melt elt ook butter in skillet over med-high heat until sizzling. Add garlic; cook es. for 30 seconds. Add tomatoes and basil; cook 1 to 2 minutes. Add pasta and cheese and stir until combined. Serve immediately. ely.
2013 Land O Lakes, Inc.
landolakes.com m WorldMags.net
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Weeknight Cooking
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RATATOUILLE PASTA
CALIFORNIA RICE AND BEANS

Kosher salt 12 ounces lasagnette or other long ribbon pasta 3 cloves garlic, thinly sliced 3 to 4 large tomatoes, halved crosswise and cored teaspoon red pepper flakes cup extra-virgin olive oil, plus more for brushing 1 bell pepper (any color), cut into 8 strips 2 small zucchini, sliced lengthwise inch thick 1 Japanese eggplant, sliced lengthwise inch thick cup fresh basil and/or parsley, chopped, plus more for topping 2 ounces goat cheese, crumbled 1. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta. 2. Meanwhile, heat a grill pan over high heat. Stuff the garlic slices into the cut sides of each tomato, then sprinkle with the red pepper akes, and salt to taste; drizzle with 2 tablespoons olive oil. Grill the tomatoes and pepper strips, skin-side down, until charred and tender, about 10 minutes; transfer to a cutting board. 3. Brush the zucchini and eggplant slices lightly with olive oil; season with salt. Grill until marked and tender, about 5 minutes per side. Roughly chop the tomatoes and transfer to a large pot; cook over medium-high heat, 3 minutes. Roughly chop the remaining grilled vegetables and add to the pot along with the herbs and the remaining olive oil. 4. Add the pasta to the pot and cook, tossing, until heated through, 2 to 3 minutes. Add some of the reserved pasta water to loosen, if needed. Divide among bowls; top with the goat cheese and more herbs.
1 pound sliced mixed mushrooms 2 red bell peppers, cut into strips 1 medium zucchini, halved lengthwise and sliced cup walnuts, roughly chopped 1 clove garlic, finely chopped 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 1 15-ounce can low-sodium cannellini beans, drained and rinsed 1 tablespoons fresh lemon juice cup chopped fresh parsley 5 cups frozen brown rice (or prepared brown rice) 1 cup sprouts (optional) 1. Position racks in the upper and lower thirds of the oven and preheat to 425. Combine the mushrooms, bell peppers, zucchini, walnuts, half of the garlic, 2 tablespoons olive oil, teaspoon salt, and pepper to taste in a bowl; toss, then divide between 2 rimmed baking sheets. Roast, stirring once or twice, until the vegetables are tender and browned in spots, about 25 minutes. 2. Meanwhile, combine the beans, the remaining garlic, the lemon juice, the remaining 1 tablespoon olive oil, teaspoon salt and cup water in a blender; puree until smooth. Add the parsley and pulse until just combined. 3. Heat the brown rice as the label directs. Divide among plates and top with the roasted vegetables, bean puree and sprouts.
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Weeknight Cooking
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LOWCALORIE DINNER
DONE IN MINUTES
20
TUNA SALAD WITH HERB TOAST

LIGHT SHEPHERDS PIE

6 tablespoons mayonnaise cup chopped fresh basil and/or chives Kosher salt and freshly ground pepper 4 thick slices crusty bread 2 tablespoons red wine vinegar 1 head romaine lettuce, shredded 1 English cucumber, chopped 1 15-ounce can chickpeas, drained and rinsed 1 pint cherry tomatoes, halved 2 stalks celery, chopped 3 tablespoons chopped pickles or cornichons 2 5-ounce cans solid white tuna in water, drained 1. Preheat the broiler. Whisk the mayonnaise, herbs and teaspoon each salt and pepper in a large bowl. Spread tablespoon of the herbed mayonnaise on each slice of bread; transfer to a baking sheet. Broil until the bread is lightly toasted, about 2 minutes. 2. Whisk the vinegar into the remaining herbed mayonnaise. Add the lettuce, cucumber, chickpeas, tomatoes, celery, pickles and tuna and toss to combine; season with salt and pepper. Divide among plates and serve with the toast.
1 pounds small red-skinned potatoes 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 1 carrot, finely chopped 2 large tomatoes, chopped 1 tablespoons chili powder Kosher salt pound 93% lean ground turkey pound 90% lean ground beef sirloin 1 cups frozen peas cup low-fat milk, warmed cup shredded low-fat cheddar cheese 1. Put the potatoes in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until tender, 8 to 10 minutes. Let stand, covered, until ready to mash. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onion, carrot, tomatoes, teaspoon chili powder and teaspoon salt; cover and cook, stirring occasionally, until the vegetables are tender, about 10 minutes. Transfer to a 2-quart baking dish. 2. Heat the remaining 1 tablespoon olive oil in the skillet over mediumhigh heat. Add the turkey, beef, the remaining teaspoon chili powder and teaspoon salt; cook, stirring and breaking up the meat with a wooden spoon, until browned, about 4 minutes. Stir in the peas and cup water; simmer 2 minutes. Spread over the vegetables in the baking dish, then cover to keep warm. 3. Preheat the broiler. Add the milk and teaspoon salt to the potatoes and mash well; mix in the cheese. Spread over the meat and broil until browned in spots, 1 to 2 minutes.
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SEPTEMBER 2013
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Weeknight Cooking
STEAK AND PIEROGI
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STIR-FRY FRITTATA
3 tablespoons whole-grain mustard 1 tablespoon extra-virgin olive oil 2 teaspoons Worcestershire sauce 1 to 1 pounds flank steak Kosher salt and freshly ground pepper cup sour cream 1 tablespoon chopped fresh chives 1 16-ounce package frozen potato-cheese pierogi 1 5-ounce package baby spinach 1 tablespoon unsalted butter 1. Preheat a grill to high. Whisk the mustard, olive oil and Worcestershire sauce in a small bowl. Season the steak with salt and pepper, then coat with half of the mustard mixture; let sit at room temperature 10 minutes. Combine the sour cream and chives in another small bowl and season with salt and pepper; refrigerate until ready to use. 2. Transfer the steak to the grill and cook 5 minutes; ip, brush with half of the remaining mustard mixture and cook 5 more minutes. Flip again and brush with the rest of the mustard mixture; cook 5 to 8 more minutes for medium rare. Transfer to a cutting board and let rest. 3. Meanwhile, bring a large pot of water to a boil. Add the pierogi and cook as the label directs. Put the spinach in a colander. Drain the pierogi in the colander with the spinach so the spinach wilts. Return the pierogi and spinach to the pot and stir in the butter; season with salt and pepper. 4. Slice the steak against the grain; divide among plates along with the pierogi and spinach. Top the pierogi with the chive sour cream.
1 12-to-16-ounce bag frozen stir-fry vegetables cup fresh cilantro (leaves and tender stems), plus more for topping Grated zest and juice of 1 lime 3 tablespoons peanut or vegetable oil 1 1-inch piece ginger, peeled 1 large clove garlic jalapeo pepper (remove seeds for less heat) 3 teaspoons hoisin sauce, plus more for topping 10 large eggs Kosher salt and freshly ground pepper pound ground pork 1. Preheat the oven to 400. Put the vegetables in a microwave-safe bowl and cover with plastic wrap; microwave until warmed through, about 4 minutes. Drain and set aside. 2. Combine the cilantro, lime zest and juice, 2 tablespoons water, 1 tablespoon peanut oil, the ginger, garlic, jalapeo and 2 teaspoons hoisin sauce in a blender; puree until smooth. Whisk the eggs, 2 tablespoons water, teaspoon salt, and pepper to taste in a large bowl. 3. Heat the remaining 2 tablespoons peanut oil in a medium ovenproof nonstick skillet over medium-high heat. Add the pork, the remaining 1 teaspoon hoisin sauce, and teaspoon salt; cook, stirring, until browned, 4 minutes. Stir in the vegetables, half of the cilantro-ginger sauce, and salt and pepper to taste. Pour in the eggs, increase the heat to high and cook 2 minutes. 4. Transfer the skillet to the oven and bake until set, 20 to 25 minutes. Cover and let rest 5 minutes. Top with the remaining cilantro-ginger sauce, more hoisin sauce and cilantro.
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Weeknight Cooking
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LOWCALORIE DINNER
PORK CHOPS WITH CORN-BACON SLAW

BUTTERNUT SQUASH POSOLE

cup buttermilk cup mayonnaise 2 tablespoons chopped fresh parsley 2 tablespoons apple cider vinegar 1 clove garlic, grated teaspoon sugar Kosher salt and freshly ground pepper 4 center-cut bone-in pork chops ( to inch thick; 2 pounds) 4 slices bacon 2 ears of corn, kernels removed 4 cups shredded coleslaw mix 1 cup cherry tomatoes, halved 1. Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature. 2. Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes. 3. Combine the bacon, corn, coleslaw mix, tomatoes, teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.
2 1 1
tablespoons vegetable oil tablespoon chili powder small butternut squash, peeled, seeded and cut into -inch cubes (about 4 cups) 1 poblano chile pepper, seeded and chopped 1 teaspoon dried oregano, plus more for sprinkling 1 teaspoon ground cumin 2 cloves garlic, finely chopped Kosher salt 1 15-ounce can no-salt-added tomato puree 2 15-ounce cans hominy, drained and rinsed 1 avocado, diced Fresh salsa, for topping (optional) Tortilla chips, for serving (optional) 1. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about 5 minutes. Add 5 cups water, the tomato puree and teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking. 2. Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.
Per serving: Calories 415; Fat 16 g (Saturated 2 g); Cholesterol 0 mg; Sodium 1,451 mg; Carbohydrate 76 g; Fiber 17 g; Protein 9 g
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Weeknight Cooking
Easy Sides
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GRILLED LEMON-PEPPER POTATOES

Slice 1 pounds red potatoes inch thick; toss with olive oil and lemon-pepper seasoning. Place on a sheet of heavy-duty foil; fold into a packet and crimp to seal. Grill over high heat, ipping once, 15 minutes; season with salt. Mix cup sour cream, 1 tablespoon cider vinegar, some chopped chives, a pinch of sugar, and salt and pepper to taste; serve on the side for dipping.
MEXICAN HONEYDEW SALAD

Toss 4 cups cubed honeydew melon with 2 tablespoons lime juice, 1 teaspoon minced jalapeo and teaspoon each kosher salt and ancho chile powder. Top with chopped cilantro, pepitas and crumbled Cotija cheese.
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WILTED ESCAROLE WITH HAZELNUTS

Cook 2 sliced garlic cloves in 1 tablespoon olive oil in a skillet over medium heat until golden, 1 minute. Add 1 bunch roughly chopped escarole and toss. Cover and cook until just wilted, 2 minutes. Combine 2 tablespoons olive oil with a pinch each of red pepper akes and salt; add the zest of lemon and the juice of the whole lemon. Toss with the escarole and season with salt. Top with chopped toasted hazelnuts and grated parmesan.
TOMATOSNOW PEA SALAD

Whisk 1 minced garlic clove, 1 tablespoon rice vinegar, teaspoon sugar and 2 teaspoons vegetable oil in a large bowl; season with salt and pepper. Add 1 pound roughly chopped yellow and red tomatoes, 2 thinly sliced scallions and pound thinly sliced snow peas; toss.
Picking a color doesnt have to be such a beast.

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Weeknight Cooking
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GRILLED EGGPLANT SALAD ASIAN CUCUMBER SALAD

Mix 3 tablespoons rice wine vinegar, 1 tablespoon sesame oil, teaspoon sugar and teaspoon kosher salt in a medium bowl. Toss with 1 pound sliced Persian cucumbers, 2 sliced scallions, cup cilantro, 2 tablespoons sliced pickled ginger, nely chopped red jalapeo and 1 tablespoon sesame seeds. Slice 1 eggplant lengthwise into thirds; toss with 2 tablespoons olive oil and teaspoon kosher salt. Grill over medium-high heat until tender, 8 minutes per side; coarsely chop. Toss with 1 chopped tomato, 1 minced garlic clove, 2 tablespoons chopped basil, and 1 teaspoon each red wine vinegar and chopped oregano. Season with salt and pepper and top with shaved parmesan.
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THIS PAGE, PHOTOS: CHRISTOPHER TESTANI; PROP STYLING: PAIGE HICKS.
ARUGULA WITH APPLES AND WALNUTS

Whisk 3 tablespoons low-fat Greek yogurt, 1 tablespoon each olive oil, lemon juice and honey, teaspoon cinnamon, and salt and pepper to taste in a large bowl. Add 8 cups baby arugula, 1 chopped apple, cup each chopped walnuts and dried cranberries, and 2 tablespoons sunower seeds; toss.
LEMON-HERB ORZO
Cook 1 cups orzo in boiling salted water until al dente; reserve cup cooking water, then drain. Toss with 3 tablespoons butter, cup each chopped chives, dill and parsley, and the zest of 1 lemon. Add the reserved pasta cooking water to loosen, if needed. Season with salt and pepper.
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Hot Tips
Pound like a pro.
For a superfast dinner, pound your meat before grilling or sauting it: Thinner pieces cook quickly (check out our 4-minute pork on page 72). Pounding also breaks up the connective tissue in tougher cuts, making them more tender. Place the meat between pieces of plastic wrap and pound to an even thickness with the flat side of a meat mallet, a rolling pin or a small heavy skillet.
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from Food Network Kitchens Katherine Alford:
Skim, skim, skim.

If youre making a sauce, soup or stew with meat, a layer of fat will probably appear on the surface. To remove it, position your pot halfway off the burner: The fat will migrate to the cooler side. Then gently lower a ladle onto the surface of the fat (try not to disturb the surface too much or youll stir the fat back in). Better yet, if you have time, chill the dish: The fat will congeal and you can scoop it off.
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Weeknight Cooking
Lighten up your meat.

HOW-TO: MELISSA PUNCH/STUDIO D. LADLE: GETTY IMAGES.
Trim greens with ease.

Removing the stems from leafy greens like kale and chard is an oddly satisfying task. Here are two methods: A. Hold the end of the stem in one hand and run your knife down both sides of the stem (away from you) to shave off the leaves. B. Pull the leaves together and grab them with one hand, then rip out the stem with the other hand.
When youre making burgers, meatballs or other ground-meat dishes, combine equal parts of beef or pork with a leaner meat like turkey or chicken. Youll save on fat and calories without sacrificing flavor and texture. We mixed ground beef with ground turkey for the shepherds pie on page 86if you go all-turkey, you lose that great beefy taste.
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L I E O D B E G D R G A H EASY MORNINGS S
Its back-to-school season and the perfect time to kick-start the day with quick and nutritious breakfast recipes. Prepare eggs in the same amount of time it takes you to get your coffee ready. Use this foolproof hard-boiled eggs recipe to get you out the door faster!
HARD-BOILED EGGS are portable, easy-to-store and ready to eat. With high-quality protein, vitamin D and all 9 essential amino acids. Eating eggs every morning will help your family start the day with a nutritional kick.
STEP 1:
PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large). DRAIN immediately and serve warm. Or cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
For easier peeling, use eggs that youve had in your refrigerator for more than a week.
THE BREAKFAST NOOK:
STEP 2:
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WEEKDAY EGGS IN 5 MINUTES OR LESS
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5-MINUTE EGG & ENGLISH MUFFIN PIZZA

Top English muffin halves with tomato sauce, chopped hard-boiled eggs and cheese. Broil for 4 minutes or until cheese melts.
2-MINUTE EASY EGG SANDWICH

While toasting bread, slice hardboiled eggs. Place egg slices between toast with your favorite ller, such as tomato, guacamole, or simple salt and pepper.
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Weeknight Cooking
Mix & Match
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Create your perfect version: The possibilities are endless!

PHOTOGRAPHS BY
PESTO
KANA OKADA
KALE PESTO WITH WALNUTS AND PARMESAN
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PICK A NUT OR SEED
Toast cup in a dry skillet until lightly browned; let cool. Pulse in a food processor until nely ground.
Pine nuts Almonds Walnuts Cashews Pecans Hazelnuts Pistachios Sesame seeds Sunflower seeds Pepitas (hulled green pumpkin seeds)
CHOOSE YOUR BASE

Add 3 cups total (choose up to 3).
FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: MARINA MALCHIN. BASIL, MINT, SPINACH AND ROASTED RED PEPPERS: SHUTTERSTOCK. PARSLEY, CILANTRO, KALE, ARUGULA AND MASCARPONE: GETTY IMAGES. COLLARD GREENS AND SUN-DRIED TOMATOES: FOTOLIA. WATERCRESS AND ROMAINE: ALAMY. OLIVES: ENVISION/CORBIS. TOMATO: PHILIP FRIEDMAN/STUDIO D. RICOTTA: ISTOCKPHOTO.
Basil B il
Parsley
Cilantro
Mint
Collard greens, chopped
Kale, chopped
Arugula
Watercress
Spinach, chopped
Romaine, chopped
CHOOSE YOUR SEASONING

Add to 1 teaspoon total of the following ingredients (choose up to 3); add teaspoon kosher salt and pulse until nely chopped.
Garlic, chopped Lemon zest, grated Orange zest, grated Red pepper flakes Fresh thyme Fresh oregano, chopped Fresh tarragon, chopped Fresh rosemary, chopped
PICK A CHEESE
Grate cup, add to the food processor and pulse to combine.
Parmesan Asiago Grana padano Pecorino Manchego Gruyre Aged or smoked gouda Aged cheddar
FINISH THE PESTO

Slowly pour in cup extra-virgin olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in to cup of any of the following (optional). Youll have about 1 cup pesto; use about cup for 1 pound pasta.
Mascarpone
Sun-dried tomatoes, chopped
Olives, pitted and chopped
Roasted red peppers, chopped
Fresh tomatoes, chopped
Ricotta
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COVER ! RECIPE
ARUGULA-BASIL PESTO WITH PINE NUTS, PARMESAN AND RICOTTA
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30
Get inspired with fast and avorful potato sides your whole family will love. Visit potatogoodness.com
2013 United States Potato Board. All rights reserved.
Fiesta Potato Smashers
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Weeknight Cooking
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ROMAINE PESTO WITH SESAME SEEDS, ASIAGO AND SUN-DRIED TOMATOES
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50 Chicken Dinners
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We created dozens of recipes using a favorite weeknight staple: chicken breasts.
PHOTOGRAPHS BY
SANG AN
No.
Bl Ch Blue Cheese Shallot Chicken
108
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Weeknight Cooking
No.
Chicken Chi k Pizza Pi
28
FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.
No.
Chicken Chi k Ph Pho
21
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EATING RIGHT MAY BE THE EASIEST THING YOU DO TODAY.

Great g grilled taste No p preservatives 98% fat free All white meat chicken
Find it in your grocers freezer or learn more at GrilledandReady.com
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/ 2013 TYSON FOODS, INC.
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50 Chicken Dinners
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No.
45
No.
38
No.
14
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Use skinless, boneless chicken breasts for all recipes (small = 6 ounces; large = 12 ounces).
50 Chicken Dinners
1. Basic Sauted Season 4 small chicken breasts with salt and pepper. Cook in 2 tablespoons vegetable oil in a large skillet over medium heat until golden, turning once, 12 minutes. Cover; cook 3 more minutes. 2. Lemon-Thyme Cook Basic Sauted Chicken (No. 1) in 1 tablespoon each butter and oil. When done, stir in 1 tablespoon each butter and lemon juice, 4 strips lemon zest and 2 thyme sprigs; turn the chicken to coat. 3. Blue CheeseShallot Make Basic Sauted Chicken (No. 1); remove to a plate. Cook 3 sliced shallots in the drippings, 2 minutes. Add cup chicken broth; simmer 5 minutes. Stir in 1 tablespoon butter. Pour over the chicken; top with blue cheese. 4. Hoisin-Plum Make Basic Sauted Chicken (No. 1); remove to a plate. Cook 4 diced plums and 1 bunch chopped scallions in the drippings, 2 minutes. Add cup chicken broth and cup hoisin sauce; simmer 5 minutes. Stir in the juice of 1 lime; pour over the chicken. 5. Apple-Mustard Make Basic Sauted Chicken (No. 1); remove to a plate. Cook 1 chopped apple in the drippings, 2 minutes. Add cup chicken broth; simmer until reduced by half. Stir in 1 tablespoon grainy mustard; pour over the chicken. 6. Stuffed Mix cup shredded mozzarella, 2 ounces goat cheese and 1 tablespoon chopped chives. Cut a pocket in the side of 4 small chicken breasts; ll with the cheese. Cook as for Basic Sauted Chicken (No. 1). 7. Saltimbocca Make Basic Sauted Chicken (No. 1), topping each breast with 2 sage leaves and wrapping with 2 slices of prosciutto before cooking. Top each with a slice of provolone during the last minute.
8. Mushroom Make Basic Sauted Chicken (No. 1); remove to a plate. Cook 1 chopped shallot and 1 pound sliced mushrooms in the drippings, 4 minutes. Add cup red wine and 1 cup chicken broth; cook until reduced by half. Stir in 2 tablespoons each butter and chopped parsley; pour over the chicken.
9. Piccata Make Basic Sauted Chicken (No. 1); remove to a plate. Add the juice of 2 lemons and cup chicken broth to the drippings; simmer until reduced by half. Stir in 2 tablespoons each capers, chopped parsley and butter; pour over the chicken. 10. Leek-Grape Make Basic Sauted Chicken (No. 1), adding 1 chopped leek before covering. Remove the chicken to a plate. Add 2 cups grapes and cup each cream and chicken broth to the pan; simmer until reduced by half. Add 1 tablespoon grainy mustard and some chopped parsley; pour over the chicken. 11. Alla Vodka Make Basic Sauted Chicken (No. 1); remove to a plate. Add 3 sliced garlic cloves and 1 tablespoon butter to the drippings; cook 1 minute. Add 2 cups canned crushed tomatoes, cup cream and cup vodka; simmer 5 minutes. Pour over the chicken and top with chopped basil. 12. Breaded Pound 4 small chicken breasts until inch thick; season with salt. Dredge in our, dip in 2 beaten eggs, then dredge in breadcrumbs. Cook in 3 tablespoons olive oil over medium heat until golden, 3 minutes per side; drain on paper towels. Season with salt. 13. Cornake Make Breaded Chicken (No. 12), swapping 2 cups crushed cornakes mixed with 1 teaspoon paprika for the breadcrumbs. Cook only 2 minutes per side. 14. Parmesan Make Breaded Chicken (No. 12), mixing the breadcrumbs with equal parts grated parmesan. Arrange the cooked chicken in a baking dish; top with 2 cups marinara sauce, 1 cup grated mozzarella and cup parmesan. Bake at 425, 15 minutes.
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15. Gravy-Topped Make Breaded Chicken (No. 12); remove to a plate. Whisk 1 tablespoon our, a pinch of paprika, and pepper to taste into the drippings; cook, whisking, until golden. Whisk in 1 cup milk; simmer until thick. Pour over the chicken. 22. Basic Soup Simmer 5 cups chicken broth, 2 large chicken breasts and 1 cup each sliced carrots, celery, onions and parsnips, 20 minutes. Shred the chicken, then return to the soup; add some chopped dill and parsley. 16. Spice-Crusted Make Breaded Chicken (No. 12), substituting 1 cup ne cornmeal mixed with 1 teaspoons ground cumin and teaspoon cayenne for the breadcrumbs. 17. Nuggets Cut 2 large chicken breasts into 1-inch pieces; season with salt. Dip in buttermilk, then dredge in 1 cup our mixed with 2 teaspoons Cajun seasoning. Fry in 2 inches of 365 vegetable oil, 4 minutes. 18. Spicy Tenders Cut 4 small chicken breasts into strips. Dredge in our, then dip in 4 beaten eggs mixed with 1 tablespoon each Sriracha and water; dredge in panko. Fry in 1 inch of 350 vegetable oil, 6 minutes. Serve with mayonnaise mixed with Sriracha. 23. Dumpling Soup Make Basic Chicken Soup (No. 22). Mix cup each our and softened butter to form a paste; whisk into the soup and bring to a boil. Add 4 quartered rounds of refrigerated biscuit dough; cover and simmer 25 minutes. 24. Basic Roasted Season 2 large chicken breasts with salt and pepper. Brown in an ovenproof skillet in 1 tablespoon olive oil over medium heat, turning once, 8 minutes, then roast at 375, 15 minutes. 25. Ratatouille Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Saut 1 each diced small eggplant, zucchini, bell pepper, tomato and red onion in the drippings, 5 minutes. Stir in a pinch of sugar and 1 tablespoon red wine vinegar. Return the chicken to the pan; roast at 375, 15 minutes. Top with torn basil. 26. Potato-Leek Prepare Basic Roasted Chicken (No. 24); remove to a plate after browning. Saut 3 chopped leeks and 1 pounds diced potatoes in the drippings, 7 minutes. Return the chicken to the pan; roast at 375, 15 minutes. Stir in 1 tablespoon each butter, chopped dill and parsley. 27. Maple-Squash Toss 3 cups diced butternut squash, 1 cup pecans and 2 tablespoons each maple syrup and diced butter on a foil-lined baking sheet. Make Basic Roasted Chicken (No. 24), roasting the chicken on the baking sheet with the squash.
50 Chicken Dinners
19. Pesto Pasta Brown 1 sliced large chicken breast in a skillet with olive oil over medium-high heat, turning, 5 minutes. Add cup white wine; simmer until reduced, 5 minutes. Add cup pesto and cup cream; cook until thickened. Stir in cup parmesan; season with salt and pepper. Toss with 12 ounces cooked pasta.
20. Kebabs Cut 2 each small chicken breasts, Italian sausages, bell peppers and red onions into 1-inch pieces. Marinate in cup olive oil, the juice of 1 lemon, 3 smashed garlic cloves and a pinch each of salt and Italian seasoning in the refrigerator, 30 minutes. Thread onto skewers; grill over medium-high heat, 4 to 5 minutes per side. 21. Pho Simmer 4 cups chicken broth, 2 tablespoons sh sauce, 1 star anise pod and 1 cinnamon stick, 10 minutes. Add 2 large sliced chicken breasts and cook 10 minutes. Add 8 ounces cooked rice noodles. Top with sliced jalapeo, basil and mint.
28. Pizza Make Basic Roasted Chicken (No. 24) with 1 chicken breast; shred. Toss with 1 pint halved cherry tomatoes, 2 sliced bell peppers, 1 sliced onion, cup olive oil and 1 tablespoon Italian seasoning; spread on 1 pound rolled-out pizza dough. Bake on a hot stone at 475, 15 to 20 minutes.
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No.
29. New OrleansStyle Make Basic Roasted Chicken (No. 24), rubbing the meat with 1 tablespoon each Cajun seasoning and brown sugar before browning. Mix cup each chopped giardiniera and olives with cup each olive oil and chopped parsley; serve with the chicken. 30. Peanut Stir-Fry Mix 3 tablespoons each soy sauce, chili-garlic sauce and water with 1 tablespoon cornstarch. Heat 2 tablespoons vegetable oil in a skillet over high heat; add 4 cubed small chicken breasts, 1 tablespoon minced ginger and cup each peanuts and sliced celery. Stir-fry 5 minutes. Add the sauce; cook until thick. 31. Fried Rice Scramble 3 eggs in a skillet in 2 tablespoons vegetable oil over high heat; remove to a bowl. Heat 1 more tablespoon oil in the skillet. Add chopped onion, 1 cups chopped broccoli and 1 teaspoon each sugar and kosher salt; cook, stirring, 3 minutes. Add 2 cubed small chicken breasts; stir-fry 5 minutes. Add 3 cups cooked rice and the eggs; stir until hot.
32. Tomato Fried Rice Make Fried Rice (No. 31), swapping cup diced tomato and 1 bunch chopped scallions for the broccoli.
31
33. Oven-Fried Mix cup mayonnaise and cup dijon mustard. Add 4 small chicken breasts; turn to coat. Dredge in 2 cups crushed cornakes mixed with 1 teaspoon paprika; bake at 400, 15 to 20 minutes. 34. Basic Poached Cover 2 large chicken breasts with cold water in a pot; add 1 tablespoon kosher salt. Bring to a gentle simmer; cook until just rm, 15 minutes. Plunge into salted ice water, 30 seconds, then drain. 35. Creamy Salad Make Basic Poached Chicken (No. 34); dice. Mix with cup mayonnaise, cup each sour cream and chopped parsley, 2 chopped celery stalks and 2 tablespoons chopped celery leaves. 36. French Salad Make Basic Poached Chicken (No. 34); dice. Mix with cup mayonnaise, 2 teaspoons dijon mustard and cup chopped mixed herbs.
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No.
42
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37. Chopped Salad Make Basic Poached Chicken (No. 34); chop. Toss with chopped tomatoes, avocado, cucumber, cilantro, and salt and pepper. Top with minced red onion, olive oil and lime juice. 44. Chipotle Barbecue Puree cup barbecue sauce with 1 chipotle in adobo. Make Basic Grilled Chicken (No. 41), brushing with the sauce during the last 5 minutes. 45. Middle Eastern Rub 4 small chicken breasts with a mixture of 1 tablespoon olive oil, 2 tablespoons pumpkin pie spice and teaspoon each cayenne and granulated garlic. Cook as for Basic Grilled Chicken (No. 41); serve with tzatziki and pita. 46. Jerk Pineapple Toss 4 small chicken breasts, 4 scallions, 2 sliced bell peppers and 1 sliced pineapple with vegetable oil and jerk seasoning. Cook as for Basic Grilled Chicken (No. 41), adding the pineapple and vegetables to the grill halfway through. 47. Indian Rub 4 small chicken breasts with 1 teaspoons curry powder, and salt and pepper to taste. Cook as for Basic Grilled Chicken (No. 41). Puree cup cilantro, cup each mint and coconut milk, 1 tablespoon lime juice, 1 teaspoon sugar, jalapeo, 1 garlic clove and teaspoon kosher salt; serve with the chicken. 48. Herb Oil Marinate 4 small chicken breasts in cup olive oil, the juice of 1 lemon and 1 teaspoon each kosher salt and red pepper akes in the refrigerator, 1 hour. Cook as for Basic Grilled Chicken (No. 41). Puree cup each olive oil, fresh parsley and basil with 2 tablespoons lemon juice; season with salt and pepper. Serve with the chicken. 49. Caesar Salad Make Basic Grilled Chicken (No. 41) with 2 breasts; slice. Mash 1 minced garlic clove with 2 anchovies; mix with teaspoon Worcestershire sauce, the juice of lemon and cup mayonnaise. Toss with 1 head chopped romaine and the chicken. Top with grated parmesan. 50. Pesto Panini Make Basic Grilled Chicken (No. 41); slice. Sandwich between sliced Italian bread with pesto, sliced tomato and fresh mozzarella. Cook in a hot oiled skillet, 2 minutes per side.
50 Chicken Dinners
38. Barbecue Sandwiches Make Basic Poached Chicken (No. 34); shred. Warm cup cider vinegar, 2 tablespoons brown sugar, 1 tablespoon hot sauce and a pinch each of celery salt, black pepper and cayenne; toss with the chicken. Serve on buns with pimiento cheese and pickles. 39. Tex-Mex Roll-Ups Make Basic Poached Chicken (No. 34); shred. Mix with cup mayonnaise, cup salsa, cup each sour cream, chopped canned green chiles and chopped scallions, and the juice of 1 lime. Serve in tortillas. 40. Cheddar Melts Make Basic Poached Chicken (No. 34); dice. Toss with cup each diced celery and apple and 1 chopped scallion. Add 1 cup mayonnaise, 2 teaspoons mustard, and salt and pepper to taste. Spoon onto toasted English muffins; top with sliced cheddar and broil until melted. 41. Basic Grilled Season 4 small chicken breasts with salt and pepper. Grill on oiled grates over medium heat, turning once, 15 to 18 minutes. 42. Tostadas Make Basic Grilled Chicken (No. 41); slice. Mash 1 avocado with 2 tablespoons each sour cream and lime juice; season with salt and cayenne. Spread on 4 tostada shells. Top with the chicken, shredded lettuce, more sour cream and fresh salsa. 43. Fajitas Marinate 4 small chicken breasts in cup olive oil, the juice of 1 lime and 1 tablespoon each ground cumin, dried oregano and chili powder in the refrigerator, 30 minutes. Cook as for Basic Grilled Chicken (No. 41); slice. Grill 1 each sliced poblano and onion. Serve with the chicken in tortillas.
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life is too short to live A.2.

The re a re t hose w h o sett le. W ho compromise. Who set aside their drea ms. W ho const a nt ly wonde r wha t it would be like to do bold things. Like ask for steak sauce in a fancy restaurant, or scuba dive. You a re no t t ho se people. Youre not even a group of people. Youre one spectacular person. You sir, or madam, have always understood what it means to live A.1. To live with gusto. To sauce the shrimp of life. To live with sizzle and tangy goodness. You were t he one who car ried a bot t le of sauce in you r br iefcase ju s t i n case. You we re t he one who experimented with us on eggs and hamburgers.
there are other saucing pioneers just like you at facebook.com/a1steaksauce. join them to share stories and secrets with the only people on earth who truly understand you.
2013 Kraft Foods
And you were the one who staged a revolt in a crowded restaura nt, just because they didnt carr y your beloved sauce. You have always been t rue to your passions. You like w ha t you like. And we love you for it. So go on. Keep l ivi ng a n A.1. life. Keep pursuing your dreams, and later, eating t hem. Well be here. At the ready. Waiting for you to screw the cap off of your ever-loving awesomeness.
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Weekend Cooking
Try Food Network Kitchens end-of-summer menus. Then, learn how to preserve tomatoes.
PHOTOGRAPHS BY ANNA
WILLIAMS
Make gazpacho for a dinner party. See page 113.
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Weekend Cooking
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Spanish Supper
Gazpacho with Cilantro Oil Grilled Swordfish with Potato-Chorizo Salad Cheese Plate with Grape Tapenade
Swordfish is perfect for grilling: Its meaty and firm, so it wont fall apart when you flip it.
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GRILLED SWORDFISH WITH POTATO-CHORIZO SALAD

ACTIVE: 40 min l TOTAL: 1 hr 25 min l SERVES: 6
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FOR THE POTATO SALAD 1 pounds small red-skinned potatoes, thinly sliced Kosher salt teaspoon cumin seeds, chopped 3 tablespoons extra-virgin olive oil 4 ounces dried chorizo, diced 2 tablespoons sherry vinegar cup chopped fresh parsley and/or chives 3 stalks celery (with leaves), sliced cup piquillo peppers, sliced Freshly ground pepper
FOR THE FISH 4 cloves garlic, smashed 2 tablespoons extra-virgin olive oil, plus more for drizzling Juice of orange 1 tablespoon sherry vinegar 1 teaspoon honey 1 teaspoon chopped fresh thyme teaspoon cumin seeds, chopped Kosher salt and freshly ground pepper 6 6-to-8-ounce skin-on swordfish steaks (about inch thick) Vegetable oil, for brushing
1. Prepare the sh: Whisk the garlic, olive oil, orange juice, vinegar, honey, thyme, cumin seeds, teaspoon salt and a few grinds of pepper in a large bowl. Add the sh and turn to coat. Cover with plastic wrap and refrigerate 1 hour. 2. Meanwhile, make the potato salad: Put the potatoes in a pot and cover with cold water; season with salt. Bring to a boil and cook over medium-high heat until tender, about 20 minutes; drain. Toast the cumin seeds in a medium skillet over medium heat, about 1 minute; transfer to a large bowl. Add the olive oil and chorizo to the skillet and cook until the chorizo just begins to sizzle, about 3 minutes. Remove the chorizo with a slotted spoon and drain on paper towels. Remove the skillet from the heat; reserve the drippings. 3. Add the vinegar and herbs to the bowl with the cumin, then whisk in the chorizo drippings. Add the celery, piquillo peppers, potatoes and chorizo; toss. Season with salt and pepper. 4. Preheat a grill to high; brush the grates lightly with vegetable oil. Place the swordsh on the grill and brush with some of the marinade from the bowl. Grill until marked on the bottom, about 5 minutes. Flip and continue grilling until just cooked through, about 4 more minutes. Divide among plates and drizzle with olive oil. Serve with the potato salad.
CHEESE PLATE WITH GRAPE TAPENADE
Combine 1 cup finely chopped grapes, 2 tablespoons chopped toasted marcona almonds, 1 tablespoon minced shallots, the juice of lemon and 1 teaspoon honey in a bowl; season with salt and let sit 30 minutes. Serve with Spanish cheeses like Mahn and manchego, and sliced baguette.
GAZPACHO WITH CILANTRO OIL

FOR THE GAZPACHO 3 pounds tomatoes, roughly chopped large cucumber, peeled and roughly chopped 2 cups cubed day-old Italian or French bread, crusts removed (about loaf) 2 cloves garlic cup sherry vinegar 1 cup extra-virgin olive oil 1 tablespoon sugar Kosher salt and freshly ground pepper
FOR THE TOPPINGS 1 bunch fresh cilantro (about 1 cup leaves) cup extra-virgin olive oil 1 lemon, halved Pinch of sugar Kosher salt large cucumber, peeled and finely chopped 1 small red Thai chile pepper, finely chopped (seeds removed for less heat)
1. Make the gazpacho: Combine the tomatoes, cucumber, bread, garlic and vinegar in a large bowl; toss well. Working in batches, transfer to a blender and puree until smooth and thick, about 3 minutes. With the motor running, slowly add the olive oil and puree until incorporated. Add the sugar, 1 teaspoon salt, and pepper to taste and pulse to mix. Transfer to a large bowl, cover with plastic wrap and refrigerate until cold, about 1 hour. 2. Prepare the toppings: Rinse out the blender, then add the cilantro, olive oil, cup water, the juice of lemon and the sugar and puree until smooth. Season with salt. 3. Combine the cucumber, chile and the juice from the remaining lemon in a bowl; season with salt and toss. Divide the soup among bowls. Drizzle with the cilantro oil and top with the cucumber-chile mixture.
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Labor Day
Foil-Packet Corn
Cookout
Barbecue Cheeseburgers Blueberry Cheesecake Galette
Our homemade barbecue sauce is worth the extra effort. You can make it up to 2 days ahead and refrigerate it.
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BARBECUE CHEESEBURGERS
ACTIVE: 50 min l TOTAL: 1 hr (plus cooling) l SERVES: 6
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FOR THE BURGERS 2 pounds ground beef chuck Kosher salt and freshly ground pepper 1 red onion, sliced into rings 1 tablespoon vegetable oil 6 slices monterey jack or pepper jack cheese 6 sesame seed hamburger buns, split 2 avocados, sliced
FOR THE BARBECUE SAUCE 2 tablespoons vegetable oil 1 red onion, chopped 2 cloves garlic, chopped 1 tablespoons chili powder cup ketchup cup apricot preserves 3 tablespoons yellow mustard 3 tablespoons apple cider vinegar 1 tablespoon soy sauce 1 tablespoon Worcestershire sauce
1. Make the barbecue sauce: Heat the vegetable oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring, until softened, about 4 minutes. Add the chili powder and cook, stirring, until toasted, about 1 minute. Stir in the ketchup, preserves, mustard, vinegar, soy sauce, Worcestershire sauce and cup water. Bring to a simmer and cook until slightly thickened, about 10 minutes. Transfer to a blender and puree until smooth; let cool to room temperature. 2. Make the burgers: Combine the ground beef and 3 tablespoons of the prepared barbecue sauce in a bowl; mix with your hands until just combined. Form the meat into six -inch-thick patties; season both sides with salt and pepper. 3. Preheat a grill to medium. Toss the onion with 1 tablespoon of the barbecue sauce and the vegetable oil. Grill (use a grill basket if you have one), turning occasionally, until lightly charred, about 8 minutes. 4. Transfer cup of the remaining barbecue sauce to a separate bowl for brushing. Increase the grill temperature to medium high and grill the patties, brushing with the barbecue sauce and ipping occasionally, about 8 minutes for medium rare; top with the cheese during the last minute and cover to melt. Toast the buns on the grill. Serve the burgers on the buns; top with the grilled onions, avocado slices and more barbecue sauce.
BLUEBERRY CHEESECAKE GALETTE

ACTIVE: 55 min l TOTAL: 2 hr 45 min l SERVES: 6 to 8
FOR THE DOUGH 1 cups all-purpose flour 2 tablespoons granulated sugar 1 teaspoon apple cider vinegar Pinch of kosher salt 1 stick cold unsalted butter, diced 1 large egg Cooking spray
FOR THE FILLING 2 cups blueberries cup plus 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 4 teaspoons cornstarch Pinch of kosher salt 1 8-ounce package cream cheese 1 large egg, beaten, plus 1 egg yolk Pinch of freshly grated nutmeg Coarse sugar, for sprinkling
FOIL-PACKET CORN
Lay out 2 sheets of foil. Top each with 3 husked ears of corn, a sprig each of thyme, basil and rosemary, salt and pepper to taste, and 2 tablespoons cut-up butter. Fold into packets; crimp to seal. Wrap each packet in another sheet of foil. Grill over medium-high heat, 15 minutes per side.
1. Make the dough: Pulse the our, granulated sugar, vinegar and salt in a food processor until combined. Add the butter and pulse until the mixture looks like coarse meal with pea-size pieces of butter. Whisk the egg with 2 tablespoons water; add to the food processor and pulse until a dough just starts to form. Turn out onto a piece of plastic wrap; shape into a disk, wrap tightly and refrigerate until rm, at least 1 hour. 2. Mist a baking sheet with cooking spray. Roll out the dough into a 12-inch round between 2 sheets of oured parchment paper. Remove the top piece of parchment and invert the dough onto the prepared baking sheet; remove the other piece of parchment. Refrigerate until ready to assemble. 3. Make the lling: Toss the blueberries, cup granulated sugar, the lemon juice, cornstarch and salt in a bowl. Whisk the cream cheese, egg yolk, the remaining 2 tablespoons granulated sugar and the nutmeg in a separate bowl. 4. Spread half of the cream cheese mixture over the dough, leaving a 2-inch border. Top with the blueberries. Fold the edge of the dough over the lling. Drizzle the remaining cream cheese mixture over the berries; refrigerate 30 minutes. 5. Put an inverted baking sheet in the lower third of the oven and preheat to 425. Brush the crust with the beaten egg and sprinkle with coarse sugar. Put the baking sheet with the galette directly on the hot baking sheet in the oven. Bake until the crust is golden, 20 to 25 minutes. Let cool slightly before slicing.
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Pasta Night
Pasta with Corn and Kale Nectarine-Tomato Salad Roasted Fig Sundaes
We used Tuscan kale (also called lacinato or dinosaur kale) for this pastaits darker and less bitter than regular kale.
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PASTA WITH CORN AND KALE
6 ears of corn Kosher salt 1 pound campanelle or fusilli pasta 5 tablespoons extra-virgin olive oil 2 pounds assorted mushrooms (such as shiitake and cremini), trimmed and sliced 3 cloves garlic, sliced teaspoon red pepper flakes 2 bunches Tuscan kale, stems removed, leaves cut into strips 2 bunches scallions (white and light green parts), chopped 4 tablespoons unsalted butter, cubed Freshly ground pepper 1. Cut the corn kernels off the cobs and transfer to a bowl, then scrape the cobs with the back of a knife over the bowl to extract the liquid; set aside. Put the corncobs in a large pot and ll with water; season with salt. Cover and bring to a boil, then add the pasta and cook as the label directs; reserve 1 cup of the pasta cooking water, then drain. Discard the cobs. 2. Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavybottomed pot over high heat. Add half of the mushrooms in a single layer and cook, undisturbed, until golden, 4 to 5 minutes. Season with salt, stir and continue cooking until tender, about 5 more minutes; transfer to a large bowl. Add another 2 tablespoons olive oil to the pot and repeat with the remaining mushrooms. Transfer to the bowl. 3. Add the remaining 1 tablespoon olive oil, the garlic and pepper akes to the pot; cook, stirring, until the garlic is soft, 1 to 2 minutes. Stir in the kale and season with salt. Cover and cook until wilted, about 3 minutes. Add the corn kernels, mushrooms, scallions and butter. Cook, stirring, until the butter is melted and the mixture is heated through, about 2 minutes. Add the pasta and cup of the reserved pasta cooking water; cook, stirring, until heated through, 1 to 2 more minutes, adding more cooking water as needed to loosen the sauce. Season with salt and pepper.
ROASTED FIG SUNDAES
Toss 16 halved fresh figs, cup chopped pecans, cup sugar and 1 tablespoon each honey, lemon juice and water in a shallow baking dish. Dot with 1 tablespoon chopped butter. Roast at 425 until juicy, about 20 minutes. Spoon the juices over the figs, then continue roasting until syrupy, about 10 more minutes. Serve over vanilla ice cream.
NECTARINE-TOMATO SALAD
ACTIVE: 15 min l TOTAL: 20 min (plus cooling) l SERVES: 6
large red onion, thinly sliced Kosher salt cup white balsamic vinegar or white wine vinegar 1 teaspoon honey 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 pounds heirloom tomatoes, thinly sliced Freshly ground pepper 4 nectarines, pitted and thinly sliced 5 cups baby arugula 3 ounces ricotta salata cheese, crumbled 1. Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse and pat dry. Meanwhile, bring the vinegar and honey to a simmer in a small skillet over medium-high heat; cook until slightly syrupy, about 5 minutes. Let cool completely. (The syrup will thicken as it cools.) Transfer to a bowl and gradually whisk in the olive oil until emulsied. 2. Season the tomatoes with salt and pepper and arrange on a platter with the nectarines, arugula and onion. Top with the ricotta salata. Drizzle with the vinegar mixture and more olive oil; toss gently.
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DAZZLE YOUR SPECIAL SOMEONE WITH A DELICIOUS, AUTHENTIC ITALIAN DATE NIGHT IN DINNER STARRING BUITONI PASTAS AND SAUCESHIGH QUALITY, ALL NATURAL INGREDIENTS, SIMPLY PREPARED AND ARTFULLY COMBINED.
BUITONI Linguine Caprese

Serving Suggestion
BUITONI LINGUINE CAPRESE

MAKES 4 SERVINGS
INGREDIENTS 1 package (9 ounces) BUITONI Refrigerated Linguine 3 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 2 pounds fresh ripe plum tomatoes, cored and coarsely chopped, or 1 can (28 ounces) whole peeled tomatoes, undrained, coarsely chopped Pinch of crushed red pepper akes cup diced fresh mozzarella cheese cup fresh basil leaves, thinly sliced Salt and ground black pepper
DIRECTIONS
BRING a large pot of water to a boil. PLACE oil and garlic in large skillet; cook over medium-high heat for 30 seconds or until it begins to sizzle. Add tomatoes and crushed red pepper; cook, stirring occasionally, until the tomatoes begin to juice up. Reduce heat to low; cook, stirring occasionally, until sauce thickens. Set aside. PREPARE pasta according to package directions. Drain and toss with tomato mixture. Stir in cheese and basil; toss to coat. Season with salt and pepper.
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BUITONI Fettuccine with Peas, Leeks and Thyme

Serving Suggestion
BUITONI FETTUCCINE WITH PEAS, LEEKS AND THYME

MAKES 3 SERVINGS
INGREDIENTS 1 2
1 3 /
DIRECTIONS
package (9 ounces) BUITONI Refrigerated Fettuccine tablespoons extra-virgin olive oil cup sliced fresh leeks cup frozen peas thyme sprigs, leaves removed and stems discarded cup (1 ounce) BUITONI Refrigerated Freshly Shredded Parmesan Cheese
PREPARE pasta according to package directions, reserving cup cooking water. While pasta is cooking, prepare leek mixture. HEAT oil in large skillet over medium-high heat. Add leek; cook, stirring frequently, until softened and golden. Stir in peas; cook for 1 minute or until heated through. Season with salt and pepper. ADD reserved pasta cooking water, thyme leaves and cheese; stir in gently. Toss pasta with leek mixture. Season with salt and pepper.
Salt and ground black pepper 2
BE A STAR CHEF ON DATE NIGHT

Make your own inspired creation with BUITONI cut pastas like the contestants on the recent Food Network Star challenge.
VISIT BUITONI.COM FOR MORE GREAT RECIPES. LOOK FOR BUITONI PRODUCTS IN YOUR GROCERS REFRIGERATED SECTION.
Unless noted to the contrary, all trademarks are owned by Socit des Produits Nestl S.A. Vevey, Switzerland, or used with permission.
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TEXAN
AT
Sunny Anderson has had a lifelong love affair with Tex-Mex food.
PHOTOGRAPHS BY
DAVID MALOSH
eart H
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Sunny Anderson grew up living all over the worldand eating just about every cuisine but only one type of food really makes her feel at home: Tex-Mex. She moved to San Antonio just as she was starting high school, and her military family finally got to stay put for a while. It was a pivotal time for her. I was able to settle in, hold on to friends for longer than a year and get to love everything about the unique type of Mexican food found only in Texas. Sunny says that whenever she makes Tex-Mex food, it takes her back to those days. It reminds me of so much: friends, childhood dreams and more. Here are some of her favorite dishes inspired by that time, from her new cookbook, Sunnys Kitchen: Easy Food for Real Life ($22.50, Clarkson Potter).
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CHIMICHANGA ALAMO
ACTIVE: 1 hr l TOTAL: 1 hr l SERVES: 4
Weekend Cooking
FOR THE SAUCE 1 cup chopped fresh cilantro 2 avocados, pitted and mashed 1 cup sour cream 2 tablespoons fresh lime juice Kosher salt FOR THE FILLING 1 tablespoon vegetable or olive oil 1 cup finely chopped Vidalia or other sweet onion 1 teaspoon kosher salt Freshly ground black pepper 1 teaspoon ground cumin 3 to 4 sprigs thyme, leaves stripped and chopped 2 cloves garlic, grated on a rasp or finely minced 1 pound 80% lean ground beef chuck
FOR THE CHIMICHANGAS 4 10-inch flour tortillas 1 15-ounce can refried black beans Vegetable oil, for frying 1 cup shredded cheddar cheese 1 cup shredded pepper jack cheese 1 small head iceberg lettuce, shredded 4 Roma tomatoes, seeded and chopped 8 to 12 pickled jalapeo slices 4 radishes, thinly sliced
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.
A chimichanga is a burrito on steroids. Can I say that?
1. Make the cilantro-avocado cream sauce: In a blender, combine the cilantro, avocados, sour cream, lime juice and a pinch of salt. Blend until smooth. Set aside. 2. Make the beef lling: Heat the oil in a large skillet over medium heat. Add the onions, salt, a few grinds of pepper, the cumin and thyme. Cook, stirring, until the onions are tender, about 5 minutes. Add the garlic and cook until fragrant, about 5 minutes. Add the beef and break it up with a spoon or spatula as it browns. When the meat is cooked through, taste and, if needed, season with a pinch of salt. 3. Fill the chimichangas: Warm the tortillas in a microwave for just a few seconds. Using a rubber spatula or the back of a spoon, spread one-quarter of the beans in the center of each tortilla, making a rectangle with the rough dimensions of 6 inches by 3 inches. Add the beef directly over the beans. This leaves 2 inches of tortilla on the rectangles short sides of the lling and 3 inches of tortilla on the long sides. 4. Roll the chimichangas: With the length of the rectangle of llings horizontal to you, use both hands to fold each side in and over the mound of beef. Then fold the ap closest to you over the beef, tuck it in gently but tightly and roll the burrito away from you. Set aside with the seam side down and continue with the rest. 5. Fry the chimichangas: Fill a large straight-sided pan with an inch of oil and bring it to 350. When the oil is hot, add 2 burritos at a time, seamside down, adjusting the temperature to keep the oil at 350. Cook until golden on the bottom, then roll and cook all sides, about 3 to 5 minutes total. Transfer to a paper towellined plate. Repeat with the rest. 6. Top the chimichangas: Turn on the broiler or preheat your oven to 500. Place the chimichangas on a baking sheet, seam-side down. Mix the cheddar and jack cheeses in a bowl. Top each chimichanga evenly with cheese. Cook until the cheese melts, about 1 minute. Transfer each to a serving plate and top evenly with lettuce, cilantro-avocado cream sauce, tomatoes, pickled jalapeos and radish slices.
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UNA DE CADA ENCHILADA CASSEROLE

FOR THE ENCHILADA SAUCE 1 tablespoon olive oil cup finely chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 tablespoons tomato paste 1 clove garlic, grated on a rasp or finely minced 1 teaspoon ground cumin teaspoon dried thyme 1 28-ounce can crushed tomatoes cup beef broth FOR THE BEEF LAYER 2 tablespoons olive oil cup finely chopped Vidalia or other sweet onion cup finely chopped green bell pepper cup finely chopped red bell pepper Kosher salt 3 cloves garlic, grated on a rasp or finely minced 1 pound 85% lean ground beef to 1 teaspoon onion powder 1 teaspoon ground cumin to 1 teaspoon dried thyme 1 packet (about teaspoon) Sazn seasoning 2 Roma tomatoes, seeded and chopped cup beef broth Freshly ground black pepper FOR THE CHICKEN LAYER 1 rotisserie chicken, skin and bones discarded, meat shredded cup shredded cheddar cheese cup shredded pepper jack cheese FOR THE CASSEROLE 2 tablespoons unsalted butter, softened 1 cups shredded cheddar cheese 1 cups shredded pepper jack cheese 20 to 24 six-inch corn tortillas, cut in half
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ACTIVE: 55 min l TOTAL: 1 hr 45 min l SERVES: 10 to 12
1. Make the enchilada sauce: In a medium pot over medium heat, combine the oil, onion, a pinch of salt and a few grinds of pepper. Cook until the onion is tender, about 6 minutes. Raise the heat to medium high and add the tomato paste; stir with a wooden spoon and cook until it deepens in color, 3 minutes. Add the garlic, cumin and thyme. Cook, stirring, until combined and fragrant, about 1 minute, then add the crushed tomatoes and beef broth. Bring to a boil, then reduce to a simmer and cook, covered, for 20 minutes. Cover and keep warm over low heat. 2. Cook the beef: Preheat the oven to 350. In a large straight-sided pan, heat the olive oil over medium-high heat. Add the onion and green and red bell peppers. Sprinkle with a nice pinch of salt and cook until the onion and peppers are tender but not browned, about 6 minutes. Add the garlic and cook until fragrant, about 1 minute more. In this order, add the beef, onion powder, cumin, thyme, Sazn, tomatoes and broth, allowing time between each addition to stir and blend. Cook for another 8 to 10 minutes, stirring to break down the beef into bits. When the beef is cooked through, taste and season with a pinch of salt and a grind or two of pepper. (Sazn adds salt, so be careful not to over-season.) Set aside. 3. Prepare the chicken layer: In a large bowl, toss together the shredded chicken, cup of the enchilada sauce and the cheddar and pepper jack cheeses. Set aside. 4. Assemble and bake the casserole: Use the butter to coat the bottom and sides of a deep 13-by-9-inch baking dish. In a small bowl, toss the shredded cheeses together. Pour 1 cup of enchilada sauce into the prepared dish. One at a time, dunk the tortilla slices in the stillwarm enchilada sauce in the pot and layer them on the bottom of the dish using the straight edges to line the sides, overlapping where needed and covering the entire bottom of the dish. Next, add cup of the shredded cheese blend, all of the beef, another cup of the shredded cheese blend, a new layer of tortillas dunked in the enchilada sauce, all of the chicken and a nal layer of tortillas dunked in the enchilada sauce. Pour the rest of the sauce over all of the layers and top with the remaining shredded cheese blend. Bake until the cheese is melted and the sauce bubbles, about 30 minutes. Let it rest a bit before you slice it, just like lasagna.
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FO FO FOO FOOD OO OOD O D NETWORK OD NE NET NE ET TW WO WOR WORK ORK O RK MAGAZINE OR MA MAG M AG AZIN AZ AZ ZIN IN NE
MONTH MONT MON MO M ONT ON O NT N TH 2 201 20 2013 01 0 13 13
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Una de cada is my favorite three-word phrase. It means one of each, and I use it every time I order enchiladas.
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Weekend Cooking
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SAN ANTONIO MIGAS
8 3 3 4
large eggs tablespoons unsalted butter tablespoons vegetable oil corn tortillas, sliced into -inch strips, then cut into 2-inch rectangles cup chopped red bell pepper 1 4-ounce can green chiles, drained cup chopped Vidalia or other sweet onion Kosher salt and freshly ground black pepper 2 Roma tomatoes, seeded and chopped cup shredded pepper jack cheese
1. In a large bowl, whisk the eggs and 2 tablespoons water vigorously. Set aside. 2. Cook the tortilla strips: Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy. 3. Cook the vegetables: When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes. 4. Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.
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RECIPES FROM SUNNYS KITCHEN: EASY FOOD FOR REAL LIFE. COPYRIGHT 2013 BY SUNNY ANDERSON. BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, INC.
Migas are scrambled eggs with personality and texture.
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Weekend Cooking
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dough!
Guy Fieri cranks out world-class pizza right in his backyard.
PHOTOGRAPHS BY
Make some
DAVE LAURIDSEN
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FOOD STYLING: JOANNA BADANO; GROOMING: ARIEL RAMIREZ. RECIPES FROM GUY FIERI FOOD BY GUY FIERI. COPYRIGHT 2011 BY WILLIAM MORROW/HARPERCOLLINS.
has every excuse to call out for a pizza once in a while, but a few years ago he did something that ensured he will never be off duty on pizza night again: He installed one of the worlds greatest wood-fired ovens in his backyard. Out of every piece of equipment Ive owned in my careerbarbecues, you name itthis is handsdown the best, he says of his Italian Mugnaini oven. Once Guy gets the fire raging, the inside temperature can hit close to 1,000 degrees and the pizzas cook in 90 seconds flat. There will be, like, seven guys in a line, and as fast as they can throw dough and make a pizza, I can cook it, Guy says. The kids go bananas. His wife is a fan, too. Lori would much rather I cook out here than in the house, he says. Guy shared his dough recipe so you can try making your own pizza. Assuming you dont have a wood-fired oven at home, Guy suggests dropping $25 on a pizza stoneand make sure your regular oven is ripping hot.
PRIME-TIME PIZZA DOUGH

ACTIVE: 20 min l TOTAL: 2 hr 10 min l MAKES: enough for 2 large or 4 small pizzas
1 1 2
teaspoon sugar tablespoon active dry yeast tablespoons extra-virgin olive oil, plus more for the bowl
1 teaspoon fine sea salt 2 cups all-purpose flour, plus more for dusting with plastic wrap or a well-oured kitchen towel and set in a warm place to rise again, 30 to 45 minutes. (If youre not using the dough right away, wrap tightly in plastic wrap and refrigerate up to 2 days or freeze up to 1 month.) 4. Set a pizza stone in the oven and sprinkle a pizza peel lightly with our. (If you dont have a stone, you can bake your pizza on a pizza pan or baking sheet sprinkled with our.) Preheat the oven to 500. 5. Press the dough with your ngers until its as at as possible, then drape it over both of your sts and gently pull the edges outward while rotating the crust. When the circle has reached the desired size and thickness, place it on the pizza peel (or on the prepared pan). Top the pizza as desired and slide it from the peel onto the hot stone (or transfer the pan to the oven). 6. Bake 8 to 12 minutes, depending on the thickness, or until the crust is crisp and golden.
GUYS FAVORITE TOPPING COMBOS
1. In the bowl of a stand mixer, dissolve the sugar in 1 cup warm water (110 to 115). Sprinkle the yeast on top and let stand 10 minutes, or until foamy. Add the olive oil and salt, then use the dough hook to mix in the our until the dough starts to come together. Allow the machine to knead the dough until smooth. (If you dont have a stand mixer, you can pulse the dough in a food processor until it is smooth and elastic. Or combine by hand in a large bowl.) 2. Turn out the dough onto a oured board and knead 2 to 3 minutes. Place the dough in an oiled bowl and turn to coat the surface. Cover the bowl with plastic wrap and let stand in a warm place until the dough has doubled in size, about 1 hour. 3. Turn out the dough onto a lightly oured surface and divide it in half for 2 large pizzas, or into 4 pieces for small individual pizzas. Form into smooth, tight balls, cover loosely
THE FRENCH PIG Cooked pancetta, sauted leeks and apple, brie, balsamic vinegar THE MOTLEY QUE Pulled chicken, barbecue sauce, red onions, cilantro, fontina SPICY HAWAIIAN Canadian bacon, pineapple, red jalapeo, marinara sauce, mozzarella AU NATUREL Parmigiano-reggiano, fresh rosemary, olive oil, cracked black pepper, sea salt
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Jarred tomatoes will keep for up to a year. Use them as youd use canned tomatoesin sauces, soups and stews.
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JARRED TOMATOES
Iron Chef judge Donatella Arpaia Stewart shows us how to preserve summer tomatoes so you can use them all year.
PHOTOGRAPHS BY
FOOD STYLING: CHELSEA ZIMMER; HAIR AND MAKEUP: ANDREA WHITTEN.
CHRISTOPHER TESTANI
1. Sterilize the jars.

Wash the jars, lids and bands in hot soapy water and rinse well. Place a folded clean kitchen towel or canning rack in the bottom of a stockpot (this keeps the jars from rattling); ll about halfway with water. Add the jars, making sure theyre submerged. Bring to a boil and boil 10 minutes; remove with a jar lifter and place on a clean towel. Turn off the heat; reserve the pot of water. Put the lids and bands in a saucepan of simmering water until ready to use (do not boil).
JARRED TOMATOES
ACTIVE: 50 min l TOTAL: 1 hr 55 min MAKES: six 16-ounce jars
1 4
medium onion, roughly chopped stalks celery with leaves, roughly chopped 4 cloves garlic 7 pounds plum tomatoes Kosher salt 1 teaspoons citric acid (also called sour salt), for preserving 18 fresh basil leaves WHAT YOULL NEED Six 16-ounce canning jars with lids and bands Clean kitchen towels 2 large stockpots Jar lifter or canning tongs Food mill
Donatella uses a towel as a makeshift canning rack.

2. Cook the tomatoes.
Bring another stockpot of water to a boil. Add the onion, celery and garlic and cook until just tender, about 8 minutes. Add the tomatoes (in batches, if necessary) and cook until they split and rise to the top, about 5 minutes. Strain the vegetables; discard the celery stalks but keep the leaves for avor.
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3. Puree the tomatoes.
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Set a food mill over a large bowl. Working in batches, puree the tomatoes and vegetables through the mill, scraping the bottom occasionally with a fork. Stir in 2 tablespoons salt, then the citric acidthis ensures a safe acidity level for canning.
4. Fill the jars.

Remove the lids and bands from the hot water with tongs and place on a clean towel to dry. Put 3 basil leaves in each sterilized jar (make sure your hands are clean). Use a ladle or funnel to ll the jars with the tomato puree to about inch from the top. Wipe the rims of the jars with a damp paper towel, then screw on the lids (do not overtighten).
Passata di pomodorotomato puree in Italianis a multigenerational tradition in my family. We make it in big cauldrons outside.
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Dont overfiWorldMags.net ll the jarsyou need to leave 5. Process the jars. Bring the stockpot of water to a simmer some space. (keep the towel in the pot). Lower the
lled jars into the pot, bring to a boil and process 45 minutes. Use the jar lifter to remove the jars and transfer to a towel; let sit overnight.
Weekend Cooking
6. Check the seals.

Press the tops of the jars: The lids should not pop up and down. Store in a cool dark place for up to 1 year. Once opened, refrigerate for up to 5 days.
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Party Time
Make fun crudit cups. Then, tour Jose Garces farm and try some new crisps and crumbles.
PHOTOGRAPH BY
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KANG KIM
FOOD STYLING: KAREN EVANS. ILLUSTRATIONS: DOROTHY CURY.
Paper Work
Skip the usual veggie platter at your next party and make individual vegetable snack pouches instead. All you need is parchment paper:
1. Cut an 8-inch square of parchment paper and fold point A to point B to form a triangle.
2. Fold point C to meet point E on the opposite side. Then fold point D to meet point F.
3. Fold down one layer of the top flap and tuck it into the outermost panel.
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Field Day
Iron Chef Jose Garces cooks a Labor Day meal straight from his Pennsylvania farm.
PHOTOGRAPHS BY
JASON VARNEY
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FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.
HI S I S HARD TO I MAGI NE, but just a couple of years ago, Iron Chef Jose Garces came across some Brussels sprouts on his Ottsville, PA, farm and was utterly confused. I had never seen how they grow before! he says. The Chicago-born self-proclaimed city kid has learned a lot since then: His familys weekend house has turned into a full-blown 10-acre farm, supplying produce to some of his 15 restaurants. When he bought the place three years ago, he and his wife, Beatriz, and kids Olivia and Andres just wanted it to be a fun getaway from their busy lives. But turning it into a farm made a lot more sense. When I look around, there are dollars all over this field, he says. With the help of expert farmer Alex McCracken, Jose grows and ships 100 pounds of jalapeo peppers a week during peak season, plus 300 pounds of thyme, rosemary and basil over the summer. And his chickens lay 30 eggs a day. The farm often dictates his menus. Ill call my restaurants and say, You guys are getting 20 pounds of radishes tonight. It takes creativity to figure out what to do. The crops, like the tomatillos pictured here, also inspire some of Joses best family meals. We asked the chef for a few of his favorite recipes.
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BRICK CORNISH HENS

FOR THE BRINE Kosher salt 1 lemon, halved 6 sprigs tarragon 6 sprigs parsley 5 cloves garlic, smashed 2 bay leaves 2 teaspoons black peppercorns
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ACTIVE: 30 min l TOTAL: 2 hr 10 min (plus brining) l SERVES: 4
FOR THE HENS 2 organic Cornish game hens (1 to 1 pounds each) Kosher salt 2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 4 to 5 sprigs thyme 6 cloves garlic (unpeeled), smashed Romesco and chimichurri sauces, for serving (see right)
1. Make the brine: Bring 1 gallons water and cup salt to a boil in a large pot, whisking until the salt dissolves. Remove from the heat. Add the lemon halves, tarragon, parsley, garlic, bay leaves and peppercorns; let cool completely. 2. Place the hens breast-side down on a cutting board. Use kitchen shears to cut along either side of the backbone to remove. Turn the hens breast-side up and open so the drumsticks point out; press the breastbone rmly to atten. Submerge the hens in the brine and refrigerate at least 6 hours and up to 12 hours. 3. Remove the hens from the brine and rinse well; pat dry. Place breast-side up in a baking dish and refrigerate, uncovered, to dry out the skin, at least 30 minutes. 4. Sprinkle the hens with salt. Wrap 2 bricks with foil. Heat 1 tablespoon each olive oil and butter in each of 2 large nonstick or cast-iron skillets over medium-high heat. Add 1 hen, skin-side down, to each skillet and scatter the thyme and garlic around it. Top each hen with a foil-wrapped brick and sear until beginning to brown, about 20 minutes, rotating the pans as needed for even cooking. Remove the bricks and carefully ip the hens (do not replace the bricks); continue cooking until a thermometer inserted into the thickest part of the thigh registers 165, 20 to 25 more minutes. Cut each hen in half and serve with the romesco and chimichurri sauces.
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BASIL CHIMICHURRI
Put 6 garlic cloves (unpeeled) on a sheet of foil; drizzle with olive oil and seal into a packet. Roast at 350 until soft, about 20 minutes; let cool. Squeeze out the garlic cloves and mash into a paste. Combine 1 bunch basil (cut into thin ribbons), 1 bunch nely chopped parsley, bunch nely chopped oregano, cup sherry vinegar, 2 nely chopped shallots, teaspoon kosher salt, and pepper to taste. Slowly drizzle in cup olive oil, whisking.
ROMESCO SAUCE
Toss pound plum tomatoes and 4 garlic cloves (unpeeled) with 2 tablespoons olive oil and teaspoon kosher salt; spread on a baking sheet. Roast at 350 until soft, 20 minutes; let cool, then squeeze out the garlic. Combine the tomatoes, garlic, cup chopped roasted red peppers, cup sherry vinegar, 1 tablespoon honey, teaspoon kosher salt and a pinch of red pepper akes in a blender; blend until smooth. Transfer to a bowl; stir in cup chopped toasted almonds. Slowly drizzle in cup olive oil, whisking.
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FRIED TOMATILLOS WITH APPLE AND HAM

FOR THE TOPPING 2 tablespoons extra-virgin olive oil cup finely chopped good-quality ham Gala apple, cut into matchsticks 2 tablespoons apple cider vinegar 1 tablespoon honey 1 tablespoon finely chopped shallot 1 tablespoon finely chopped fresh parsley 1 tablespoon finely chopped fresh chives 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme Kosher salt and freshly ground pepper
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FOR THE TOMATILLOS 4 medium tomatillos, husked, rinsed and cut into wedges 1 cup buttermilk cup all-purpose flour cup fine yellow cornmeal 1 tablespoon finely chopped fresh parsley 1 teaspoons mustard powder 1 teaspoons onion powder 1 teaspoons garlic powder 1 teaspoons ground turmeric Kosher salt and freshly ground pepper Vegetable oil, for frying Jalapeo-Cilantro Aoli, for serving (see right)
JALAPEOCILANTRO AOLI
Combine 1 cup roughly chopped cilantro, 1 chopped seeded jalapeo pepper, 1 large pasteurized egg yolk, 1 tablespoon lime juice, 2 teaspoons dijon mustard, 1 garlic clove, teaspoon kosher salt and a few grinds of pepper in a food processor; blend until smooth. With the motor running, slowly drizzle in cup olive oil and process until thick.
1. Make the topping: Heat the olive oil in a small skillet over medium-high heat. Add the ham and cook, stirring frequently, until golden, 3 to 4 minutes; remove from the heat. Add the apple, vinegar, honey, shallot, parsley, chives, rosemary, thyme, teaspoon salt and a few grinds of pepper to the skillet and toss; set aside. 2. Prepare the tomatillos: Soak the tomatillos in the buttermilk in a medium bowl; set aside. Whisk the our, cornmeal, parsley, mustard powder, onion powder, garlic powder, turmeric, 1 teaspoons salt and teaspoon pepper in a large bowl. 3. Heat 2 inches of vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 375. Working in batches, remove the tomatillos from the buttermilk, letting the excess drip off; dredge in the our mixture to fully coat, then fry until golden brown, 1 to 2 minutes. Remove with a slotted spoon and drain on paper towels; sprinkle with salt. Serve topped with the apple-ham mixture and the aoli.
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Homegrown food just tastes better.
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MELON SALAD WITH BOURBON-MAPLE VINAIGRETTE
FOR THE PECANS cup pecans 1 slice thick-cut double-smoked bacon, diced 2 tablespoons apple cider vinegar 2 tablespoons maple syrup teaspoon Old Bay Seasoning FOR THE SALAD 1 cup Kentucky bourbon cup maple syrup cup apple cider vinegar 1 small shallot, finely chopped teaspoon finely chopped fresh thyme Kosher salt 3 tablespoons grapeseed or vegetable oil 1 cantaloupe, peeled, seeded and thinly sliced Sea salt 2 tablespoons fresh micro cilantro or chopped cilantro 1. Prepare the pecans: Preheat the oven to 350. Spread the pecans on a baking sheet and roast until toasted, 10 to 12 minutes; set aside. 2. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until browned and crisp, about 6 minutes. Add the vinegar and maple syrup to the skillet and bring to a simmer; cook until thickened, 2 to 3 minutes. Remove from the heat and stir in the pecans and Old Bay. Spread on the baking sheet and let cool, then roughly chop. 3. Prepare the salad: Bring the bourbon to a gentle simmer in a medium saucepan over medium-low heat; cook until reduced to about cup, 3 to 4 minutes. Whisk in the maple syrup and vinegar; bring to a gentle simmer and cook until reduced by half, 2 to 3 more minutes. Remove from the heat, stir in the shallot and set aside to cool. Whisk in the thyme and teaspoon salt. Slowly drizzle in the grapeseed oil, whisking until incorporated. 4. Arrange the melon on a platter and season with sea salt. Spoon the bourbon-maple vinaigrette over the melon, then sprinkle with the pecans. Top with the cilantro.
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CREDIT
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YIAYIAS WAY
Organize arranged marriage for daughter Crumble Athenos Feta over watermelon in bowl If daughter resists, call priest Sprinkle cucumber and mint over salad Exorcise demon from daughter Enjoy feta and watermelon salad
SEE MORE WAYS TO FETA AT ATHENOS.COM
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RICOTTA SHERBET
ACTIVE: 30 min l TOTAL: 1 hr (plus freezing) MAKES: 1 quart
1 1 24 2 1 2
cup sugar bunch fresh mint, plus more for garnish juniper berries cups fresh ricotta 16-ounce container sour cream cup light corn syrup tablespoons fresh lemon juice
1. Combine 1 cup water, the sugar, mint and juniper berries in a medium saucepan; bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves, about 2 minutes. Remove from the heat and let cool completely, then strain into a large bowl. 2. Add the ricotta, sour cream, corn syrup and lemon juice to the bowl and whisk until smooth. Strain the mixture through a ne-mesh sieve into another large bowl, using a rubber spatula to push the mixture through until only dry curds remain in the sieve. Pour the liquid into an ice cream maker and freeze according to the manufacturers instructions. Transfer to a plastic container, cover and freeze until rm, 2 to 3 hours. Scoop into bowls and garnish with mint.
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2013 The Caldrea Company. All Rights Reserved.
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It W O R K S and
Laurie, on mrsmeyers.com
SMELLS GREAT!
My kitchen has
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never been C L E A N E R !
I am in LOVE with BAS IL

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C O U N T E R TO P S P R AY !
W E R E B L US H I N G
Comments like these inspire us to keep at it. Our hard-working household cleaning products are made with PLANT-DERIVED ingredients and
ESSENTIAL OILS that are POWERFUL against dirt and grime. Garden-fresh scents create an U P L I F T I N G C L E A N you can feel good about.
WE HAVE SOMETHING TO CLEAN EVERY NOOK & CRANNY.

Scents include Basil, Lavender, Lemon Verbena, Geranium and many others.
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THIN IS IN
PHOTOGRAPH BY
Get your fill of veggies the fun way: Turn them into chips.
JASON VARNEY
EGGPLANT CHIPS
Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a rm Japanese eggplant 116 to inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the eggplant with cooking spray and sprinkle with salt. Bake at 250, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, about 20 more minutes. Transfer the chips to a rack to cool.
RED CABBAGE CHIPS

Cut away any large white ribs from 8 red cabbage leaves. Tear the leaves into 1-inch pieces. Working in batches, arrange the cabbage pieces in a single layer on a at microwave-safe plate coated with cooking spray. Mist the cabbage with cooking spray, then sprinkle with salt and mustard powder. Microwave until slightly browned, about 5 minutes. Transfer the chips to a rack to cool. If theyre still soft, return to the plate and microwave 30 more seconds.
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FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.
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TOMATO CHIPS
Slice 1 medium rm tomato about 116 inch thick with a serrated knife; pat dry with paper towels (discard the end pieces). Sprinkle with salt and let sit 15 minutes, then blot the excess moisture with paper towels. Arrange in a single layer on a at microwave-safe plate coated with cooking spray. Mist the slices with cooking spray, then microwave until they start drying out, about 6 minutes. Carefully ip; microwave until stiff and mostly dry, 30 seconds to 1 minute. Transfer the chips to a rack to cool.
ZUCCHINI CHIPS
Line a baking sheet with a silicone mat; coat generously with cooking spray. Slice a small zucchini 116 to inch thick using a mandoline. Arrange on the baking sheet in a single layer; coat the zucchini with cooking spray and sprinkle with salt. Bake at 250, 50 minutes, rotating the baking sheet halfway through. Flip the slices; continue baking until browned, 30 to 40 more minutes. Transfer the chips to a rack to cool.
ACORN SQUASH CHIPS

Line 2 baking sheets with silicone mats. Quarter 1 medium acorn squash and scoop out the seeds. Slice the squash quarters crosswise about 116 inch thick using a mandoline. Drizzle with olive oil and toss; arrange on the baking sheets in a single layer and sprinkle with salt. Bake at 250, 50 minutes, rotating the baking sheets halfway through. Flip the slices and continue baking until browned, about 15 more minutes. Transfer the chips to a rack to cool.
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Serious
Make salad the main course with these hearty recipes from the stars.
DAVID MALOSH
PHOTOGRAPHS BY
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Tylers Tyl lers
salads
Alexs Alex Al s Geoffreys Geof ffreys Bobbys Bobb bbys bb
Warm Spinach Salad with Pork Milanese Salmon-Fennel Salad Grilled SpiceRubbed Shrimp Nioise Salad
Grilled Steak and Peach Salad
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TYLER FLORENCES GRILLED STEAK AND PEACH SALAD

ACTIVE: 35 min l TOTAL: 1 hr (plus marinating) l SERVES: 4
FOR THE STEAK 1 cups extra-virgin olive oil 3 sprigs rosemary 1 12-ounce New York strip steak Kosher salt and freshly ground black pepper FOR THE DRESSING pound blue cheese, crumbled cup sour cream 1 tablespoon fresh lemon juice 1 tablespoon red wine vinegar Pinch of cayenne pepper 2 teaspoons minced fresh chives FOR THE SALAD 2 peaches, halved and pitted 4 cups mesclun greens (about 3 ounces) 2 tablespoons chopped fresh chives 3 tablespoons thinly sliced fresh basil 1 tablespoon chopped fresh tarragon Freshly ground black pepper
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.
1. Prepare the steak: Heat the olive oil and rosemary in a small saucepan over low heat, 8 minutes. Remove from the heat and let cool to room temperature. Pat the steak dry, season with salt and black pepper and place in a shallow glass pan. Pour 1 cup of the infused oil over the steak; cover and refrigerate 3 hours, turning the steak occasionally. Remove from the refrigerator about 45 minutes before cooking. 2. Heat a grill pan over medium-high heat until very hot. Season the steak with salt and black pepper and grill 5 minutes per side for medium rare. Remove to a cutting board and let rest 10 minutes before slicing. 3. Make the dressing: Whisk half of the blue cheese with the sour cream, lemon juice, vinegar and cayenne in a bowl until smooth. Fold in the chives; cover and chill until ready to serve. 4. Make the salad: Brush the cut side of the peaches with the remaining cup infused oil. Heat the grill pan over medium-high heat. Grill the peaches, cut-side down, 3 minutes. Flip and grill the other side 1 minute to soften. Remove and slice into wedges. Toss the greens and herbs in a large bowl and divide among plates. Top with the steak and peaches; drizzle with the dressing and top with the remaining blue cheese. Season with black pepper.
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ALEX GUARNASCHELLIS WARM SPINACH SALAD WITH PORK MILANESE

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FOR THE PORK pound pork top round or pork shoulder, sliced inch thick 1 large egg cup all-purpose flour 1 cup breadcrumbs 1 tablespoon grated parmesan cheese Kosher salt and freshly ground pepper cup vegetable oil FOR THE SALAD 1 tablespoon extra-virgin olive oil 1 pint multicolored cherry tomatoes Kosher salt Pinch of red pepper flakes 8 fresh basil leaves 1 tablespoon fresh lemon juice 10 cups baby spinach (about 6 ounces)
1. Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the our in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the our, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside. 2. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and ip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips. 3. Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper akes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.
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Didnt think tacos could get more fun? Think again. The at bottom and unique shape of ORTEGA Fiesta Flats taco shells make it easy to pile on the toppings whether its a meal, an appetizer or just a quick snack.
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/ORTEGATACOS
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GEOFFREY ZAKARIANS SALMON-FENNEL SALAD
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ACTIVE: 25 min l TOTAL: 1 hr 20 min (plus brining) SERVES: 4 to 6
FOR THE SALMON 1 cup sugar 2 cups kosher salt cup fresh lemon juice (from about 4 lemons) 1 1-pound salmon fillet, skin removed Extra-virgin olive oil, for brushing FOR THE SALAD Juice of 1 lemon 1 teaspoons white balsamic vinegar teaspoon honey cup extra-virgin olive oil Kosher salt 8 cups baby arugula (about 5 ounces) cup chopped fresh chives 1 cup celery leaves (from bunch celery) 1 cup fresh parsley 1 small bulb fennel, thinly sliced 1. Prepare the salmon: Combine 4 cups water, the sugar, 2 cups salt and the lemon juice in a large saucepan and bring to a boil, stirring to dissolve. Remove from the heat and let cool, then refrigerate until cold, about 30 minutes. Add the salmon; brine in the refrigerator, 2 hours. 2. Preheat the oven to 400. Remove the salmon from the brine and pat dry. Brush with olive oil on both sides. Place in a roasting pan and bake until just opaque, about 14 minutes. Let cool, then ake with a fork. 3. Make the dressing: Whisk the lemon juice, vinegar and honey in a small bowl. Slowly whisk in the olive oil until emulsied. Season with salt. 4. Combine the arugula, chives, celery leaves, parsley and fennel in a large bowl and toss with the dressing. Divide among plates and top with the salmon.
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ADVERTISEMENT
sandwich
superstars
Sunny A Anderson, d h host of f Food Networks Home Made in America, co-stars with Hidden Valley Sandwich Spreads & Dips in making everyday sandwiches craveable.
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Sunnys Easy Chicken-Apple Sandwiches

cup Hidden Valley Smoked Bacon Ranch Sandwich Spread & Dip cup dried cranberries cup nely chopped red onions 1 Granny Smith apple, cored, peeled and thinly sliced 1214 ounces thinly sliced deli chicken 8 ounces cheddar cheese 8 slices multigrain bread, toasted
sandwiches wraps quesadillas burgers crackers panini

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Instructions: On each slice of bread, spread one tablespoon of sandwich spread and top with a slice of cheese. Then add one-fourth of apple slices, dried cranberries, onions and chicken to four slices, and top with the remaining four slices. Dig in! Serves four.
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BOBBY FLAYS GRILLED SPICE-RUBBED SHRIMP NIOISE SALAD

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1. Fill a large bowl halfway with ice water and set aside. Bring a medium pot of salted water to a boil. Add the wax beans and green beans and cook until just crisp-tender, 3 to 4 minutes. Drain and immediately plunge into the ice water to stop the cooking. Let sit in the ice water a few minutes, then drain well. 2. Meanwhile, put the potatoes in a medium saucepan, cover with salted cold water and bring to a boil. Lower the heat and simmer until the potatoes are almost cooked through (a knife inserted into the center should meet just a little resistance), 8 to 10 minutes. Drain well; let cool slightly. 3. Make the vinaigrette: Whisk the vinegar, mustard, honey, garlic and anchovy paste in a bowl and season with salt and pepper. Slowly whisk in cup olive oil until emulsied. 4. Preheat a grill to high. Slice the potatoes lengthwise, brush with 2 tablespoons olive oil and season with salt and pepper. Place on the grill cut-side down and grill until browned, 2 to 3 minutes. Flip and grill until tender, 1 to 2 more minutes. Keep the grill on. 5. Combine the wax and green beans, grilled potatoes, tomatoes, onion, basil and parsley in a large bowl. Add the vinaigrette and toss gently. Season with salt and pepper. Cover and set aside at room temperature. 6. Prepare the shrimp: Combine the fennel seeds, mustard powder, coriander and teaspoon each salt and pepper in a bowl. Add the shrimp and toss to evenly coat. Add cup olive oil and toss to coat. Place the shrimp on the grill and cook until golden brown and slightly charred, 1 to 2 minutes. Flip the shrimp and continue grilling until just cooked through, 45 seconds to 1 minute. Divide the salad among 4 plates and top with the shrimp.
FOR THE SALAD Kosher salt 4 ounces yellow wax beans, trimmed 4 ounces green beans, trimmed 1 pound fingerling potatoes 2 tablespoons extra-virgin olive oil Freshly ground pepper pound multicolored cherry tomatoes, halved 1 medium red onion, thinly sliced 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh parsley FOR THE VINAIGRETTE cup red wine vinegar 2 teaspoons dijon mustard 1 teaspoon honey 1 clove garlic, finely chopped 1 tablespoon anchovy paste Kosher salt and freshly ground pepper cup extra-virgin olive oil FOR THE SHRIMP 4 teaspoons ground fennel seeds 1 teaspoons mustard powder 1 teaspoons ground coriander Kosher salt and freshly ground pepper 1 pound jumbo shrimp, peeled and deveined (tails intact) cup extra-virgin olive oil
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2013 ATEECO, INC.
facebook.com/MrsTsPierogies WorldMags.net
best. pierogies. ever.
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SWEET AS
Try a new take on three summer classics: a crisp, crumble and cobbler.
PHOTOGRAPHS BY
KANA OKADA
Pie
SEPTEMBER 2013
CHERRY-VANILLA CRISP
tablespoons unsalted butter, melted, plus more for the baking dish 6 cups pitted cherries (thawed if frozen) cup sugar 2 tablespoons dark rum (optional) 2 teaspoons vanilla extract teaspoon ground cinnamon Pinch of salt cup plus 2 tablespoons all-purpose flour cup rolled oats cup sliced almonds
FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: MARINA MALCHIN.
1. Preheat the oven to 350. Butter a 9-inch-square baking dish. 2. Toss the cherries in a large bowl with cup sugar, the rum, vanilla, cinnamon, salt and 2 tablespoons our. Transfer to the prepared baking dish. 3. Whisk the remaining cup our, the oats, almonds and the remaining cup sugar in a medium bowl. Stir in the melted butter until combined, then sprinkle the mixture over the cherries. Bake until the lling is bubbling and the topping is golden brown, 50 minutes to 1 hour. Let cool slightly before serving.
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DOUBLE BERRYHAZELNUT CRUMBLE

stick unsalted butter, softened, plus more for the baking dish 4 cups blackberries 4 cups blueberries cup maple syrup cup instant tapioca 1 cups all-purpose flour cup granulated sugar cup packed light brown sugar teaspoon freshly grated nutmeg Pinch of salt cup blanched hazelnuts 1 teaspoon vanilla extract
1. Preheat the oven to 375. Butter a 9-inch-square baking dish. 2. Toss the blackberries and blueberries in a large bowl with the maple syrup and tapioca. Transfer to the prepared baking dish. 3. Combine the our, granulated sugar, brown sugar, nutmeg and salt in a food processor and pulse to combine. Add the hazelnuts, butter and vanilla; pulse until the nuts are roughly chopped. Sprinkle the topping over the berries, pinching it with your ngers to make small clumps. 4. Bake until the lling is bubbling and the topping is golden brown, about 1 hour. Let cool slightly before serving.
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PEACH-PLUM COBBLER WITH BUTTERMILK BISCUITS

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1. Preheat the oven to 350. Butter a shallow 2-quart baking dish. 2. Prepare the lling: Toss the peaches and plums in a medium bowl with the brown sugar, honey, ginger and salt. Sprinkle in the our and toss to coat. Pour into the prepared baking dish. 3. Make the biscuits: Whisk the our, granulated sugar, baking powder and salt in a medium bowl. Cut in the butter with your ngers or a pastry blender until the mixture looks like coarse meal with pea-size bits of butter. Add the buttermilk and stir with a fork until a shaggy dough forms. Turn the dough out onto a lightly oured surface and knead a few times to bring it together. Pat into an even -inch thickness. Cut out the biscuits with a 2-inch-round cookie cutter, rerolling the scraps as needed. 4. Arrange the biscuits on top of the lling. Brush with buttermilk and sprinkle with coarse sugar. Bake until the biscuits are golden and the lling is bubbling, about 50 minutes.
FOR THE FILLING Unsalted butter, for the baking dish 2 pounds peaches or nectarines, peeled, pitted and thinly sliced 1 pound plums, peeled, pitted and thinly sliced cup packed light brown sugar 1 tablespoon honey 1 teaspoon grated peeled ginger Pinch of kosher salt cup all-purpose flour FOR THE BISCUITS 1 cups all-purpose flour, plus more for dusting cup granulated sugar 1 tablespoons baking powder teaspoon kosher salt 6 tablespoons cold unsalted butter, cut into small pieces cup buttermilk, plus more for brushing Coarse sugar, for sprinkling
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Get a Hold of Your Finances

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PROMOTION
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HGTV Magazine gives you insider secrets from all your favorite HGTV starsplus real estate advice, hot new paint colors for every room, DIY suggestions, ways to conquer clutter, time-saving cleaning tips and so much more. Subscribe to our all-new digital edition today and youll save 50% off the regular price.
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Now
with real aged cheddar
just the way she likes it.
Classic entre
new
Introducing Fancy Feast Delights With Cheddar now in a savory pt.

Its not just a delicious gourmet recipe. Its a scrumptious spin on a classic dish.
Visit fancyfeast.com to learn more.
Trademarks owned by Socit des Produits Nestl S.A., Vevey, Switzerland
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On the Road
Find out where to pick free fruit. Then, try recipes from Americas biggest popcorn festival.
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Free Fall
PINS: DEVON JARVIS/STUDIO D.
Picking fruit from a neighbors tree used to be considered trespassing. Now its called foragingand a new website will help you do it. The interactive map on fallingfruit.org points you to free surplus fruit and vegetables in parks, along the street or in the yard of a friendly neighbor. Just put in your zip code to find out whats available near you. (Or, if youre up to your eyeballs in your own bounty, you can post your location for others.) Heres a sample of fruit thats up for grabs around the country.
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PROMOTION
Help your school with every bite.

When you collect Tyson product labels, your school gets cash. Each label = 24. Look for the Tyson Project A+ label on participating
Oscar Mayer Selects

Now you can say yes to the food you love. Oscar Mayer Selects Angus Hot Dogs have no articial preservatives, avors or colors. No llers or by-products. And no gluten.
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Homemade goodness from the farm to your table

With Farmers Garden by Vlasic, you can see the goodness packed inside every masonstyle jar with inclusions of real garlic, carrots, peppers and spices. Farmers Garden pickles feature authentic, honest, natural avor. Learn more at farmersgardenvlasic.com.
Oscar Mayer Deli Fresh

The freshness you see is the freshness you taste. Deli Fresh Ham in a pack thats totally transparent. So its clear your sandwich will taste like its from the deli.
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kernel
The worlds largest popcorn festival, in Marion, OH, is the site of one serious cook-off.
PHOTOGRAPHS BY
saluting the
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On the Road
ANNA WILLIAMS
In Marion, OH, popcorn isnt just a movie snack: Its a way of life. Marion is at the center of one of the top-producing regions of the popcorn plant (a type of corn grown specifically to be turned into popcorn). Residents have been throwing an annual popcorn festival here since 1981, and now more than 250,000 people come for the three-day event (September 5 to 7; popcornfestival.com). There are free concerts (the Village People are performing this year), a parade and a local bike tour, but the most exciting part is always the popcorn-themed cooking contest, which started in 2005. We asked last years champs to hand over their winning recipes.
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On the Road
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Golden Butter Popcorn Cupcakes
Making cupcakes is easy for Pam Jeffers: She runs a bakery called Stickies Desserts out of her home. But working with popcorn is a different story. I needed to get the popcorn topping perfectcreamy and not gritty, Jeffers says. She succeeded: Her popcorn cupcakes took second place, and now theyre a big seller for Stickies, too. Jeffers will be back to compete this year, probably with a full-blown popcorn cake, she says.
GOLDEN BUTTER POPCORN CUPCAKES

ACTIVE: 25 min l TOTAL: 55 min (plus cooling) MAKES: 24 cupcakes
1 1
1 4 2 3
16-to-18-ounce box golden butter cake mix (plus required ingredients) 29-ounce can corn, drained (liquid reserved; corn reserved for another use) 4-ounce bar white chocolate, finely chopped cups popcorn cups cold heavy cream tablespoons confectioners sugar
1. Preheat the oven to 350. Prepare the cake batter as directed, substituting corn liquid for the water in the mix. Line two 12-cup muffin pans with paper liners. Divide the batter between the pans, lling each cup two-thirds of the way. Bake as directed; let cool completely. 2. Meanwhile, put the white chocolate in a microwave-safe bowl and microwave in 15-second intervals, stirring, until smooth. Pour over the popcorn in a large bowl; toss to coat, then refrigerate until set, about 10 minutes. Remove about 2 cups of the white chocolate popcorn and crush. 3. Beat the heavy cream and confectioners sugar in a bowl with a mixer on mediumhigh speed until soft peaks form, about 2 minutes. Fold in the crushed popcorn. 4. Frost each cupcake with 3 tablespoons of the popcorn whipped cream. Top with the remaining white chocolate popcorn.
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DIY Network is a registered trademark of Scripps Networks, LLC. 2013 Scripps Networks, LLC. All Rights Reserved.
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On the Road
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POPS GREAT CARAMEL CORN
ACTIVE: 15 min l TOTAL: 1 hr 10 min l MAKES: about 12 cups
Gene Pops Ault and his wife, Carol, have faced off in this contest every year, and both have been finalists at one point or another. One year our son joined in, but he couldnt beat Mom and Dad, Ault says. Last year Ault earned a finalist spot for this sweet-and-salty caramel corn combo, going up against his wifes cookies. His trick is mixing the ingredients in a paper bag. Its the only way to get the sweet coating to cover every kernel, he says.
Cooking spray 10 cups popcorn 1 cup mini pretzels 1 cup salted cashews
1 1
stick unsalted butter, cut into pieces cup packed light brown sugar cup light corn syrup teaspoon baking soda
1. Preheat the oven to 200 and coat a rimmed baking sheet with cooking spray. Place the popcorn, pretzels and cashews in a large brown paper bag and shake to combine; set aside. 2. Microwave the butter in a large microwave-safe bowl until melted, about 1 minute. Stir in the brown sugar and corn syrup and microwave until the mixture begins to boil, about 2 minutes. Carefully stir, then microwave 2 more minutes. 3. Add the baking soda to the sugar mixture and stir until it begins to foam. Carefully pour over the popcorn mixture in the bag. Fold over the top of the bag and shake to coat the popcorn. Microwave in the bag, 1 more minutes. 4. Pour the popcorn mixture onto the prepared baking sheet and bake 1 hour, stirring every 15 minutes. Let cool completely before serving.
Pops Great Caramel Corn
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PROMOTION
NEW Skinny Cow Ice Cream Candy Bars

Have you tried NEW Skinny Cow Ice Cream* Candy Bars? These tasty treats are low-fat ice cream AND candy in one scrumptious bar. Available now in Salted Caramel Pretzel and Cookies n Dough. Visit us on Facebook and get the Skinny: facebook.com/SkinnyCow.
*Made with low-fat ice cream
Help your school with every bite.

When you collect Tyson product labels, your school gets cash. Each label = 24. Look for the Tyson Project A+ label on participating
Quaker Perfect Portions

For once, everyone gets their own way. Head to quakeroats.com/reviews to get reviews from real shoppers. With Quaker Perfect Portions Instant Oatmeal, you can make as little or as much as you want and sweeten just the way you like it. Quaker Up.
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No siree. Our famous frown-ghting formula means you wont nd any boring bits of blah, dollops of dullness or tiny traces of tedium. Thats because every cup of JELL-O Pudding is fortied with 100% pure fun...and nothing less.
New Wholly Guacamole minis!

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Discover Recipes made with FAGE Total.

FAGE Total Greek yogurt asked YOU to challenge Chef Bobby Flay by submitting ingredients into the FAGE Total Fridge. Visit FAGETotalChallenge.com to see great recipes and video tips.
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On the Road
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Caramel Corn Cookies

Christmas came early last year for Elizabeth Orthmeyer: She added caramel corn to a family holiday cookie and walked away with first prize. At first she was hesitant to alter the almond and coconut cookie recipe, which had been passed down for generations. But once she tried it, she knew she had a winner. I was surprised by how well the popcorn mixed in, she says.
CARAMEL CORN COOKIES

ACTIVE: 20 min l TOTAL: 35 min (plus cooling) MAKES: about 24 cookies
1 1
cup sugar cup vegetable shortening cup caramel corn, chopped large egg teaspoon almond extract cup all-purpose flour teaspoon baking powder teaspoon baking soda cup quick-cooking oats cup sweetened flaked coconut
1. Preheat the oven to 350 and line 2 baking sheets with parchment paper. Beat the sugar and shortening in a large bowl with a mixer on medium-high speed until light and uffy, about 3 minutes. Add cup chopped caramel corn and the egg and mix with a wooden spoon until well combined. Stir in the almond extract, our, baking powder, baking soda and the remaining cup caramel corn. Stir in the oats and coconut. 2. Drop spoonfuls of dough onto the prepared baking sheets, about 2 inches apart; bake until golden, 10 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
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when your pets health is on the line, all the fancy bowls in the world wont keep him healthy. VPI will.
From routine shots to unexpected emergencies, VPI Pet Insurance helps you provide the best care possible for your pet. VPI healthy pet, happy owner.
see why happy owners love VPI at petinsurance.com/bestcare
Insurance plans are offered and administered by Veterinary Pet Insurance Company in California and DVM Insurance Agency in all other states. Underwritten by Veterinary Pet Insurance Company (CA), Brea, CA, an A.M. Best A rated company (2012); National Casualty Company (all other states), Madison, WI, an A.M. Best A+ rated company (2012). 2013 Veterinary Pet Insurance Company. Veterinary Pet Insurance and the VPI logo are service marks of Veterinary Pet Insurance Company. Nationwide Insurance is a service mark of Nationwide Mutual Insurance Company.
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On the Road WorldMags.net
On the Run
Some big-name food personalities have an unlikely hobby: running marathons.
Chefs and restaurateurs dont seem cut out for marathons: They work crazy hours, eat all day long and indulge in things like bacon and cocktails. But a bunch of them are untying their aprons and lacing up their sneakers for the fall marathon season. We talked to three avid runners about how they get from the kitchen to the finish line. Marathons run: 3 Best time: 3:45 Motivation: Two weeks after my son was born, I decided that I needed to do something with my life besides sit around and eat. Training regimen: Run 40 to 50 miles per week. Best run: Every day at 6:30 a.m. Fuel-up food: I make a trifle for breakfast with oatmeal, smashed banana, almond butter and yogurt. Food rule: I eat breakfast every single day. If I dont, I get hungry at 3 p.m. and eat sugar. Secret indulgence: French fries and fried chicken. I could never eve give g ve them t e up up.
Nate Appleman
Chopped All-Stars winner and The Next Iron Chef competitor; culinary manager of Chipotle Mexican Grill
Joe B J Bastianich i i h
Co-owner of 24 restaurants; son of famed Italian chef Lidia Bastianich
Marathons run: 8 Best time: 3:23 Motivation: Sleep apnea. My doctor told me to start exercising. Training regimen: Run, bike and swim up to 30 hours per week. Best run: On the beach in California or through the Alps in Italy. Fuel-up food: I eat all kinds of pasta. Food rule: No more rib-eye for two at 1 a.m. Secret indulgence: Ill drink a bottle of wine, then get up a d run and u it t off. o It t feels ee s good. good
Learn more at
autismspeaks.org/signs
Some signs to look for:
Ri Richard h d Bl Blais i
Chopped All-Stars contestant; chef at The Spence in Atlanta

2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.
Marathons run: 1 Best time: 4:31 Motivation: At my first restaurant, I was head over heels for a manager. She said, Lets go for a run, so I went. Now shes my wifeI proposed to her at the finish line of a race. Training regimen: Working 12-to-16-hour days, I run when I can. Ill do weekly half marathons leading up to a race. Best run: On Thanksgiving morningso I can eat a whole turkey. Fuel-up food: Celery, kale, green apple and parsley juice. Food rule: Eat lots of grains, like quinoa and farro. Secret indulgence: Bacon cheeseburgers. I had three of them after my last half marathon.
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PHOTOS: GETTY IMAGES (3).
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Have a question about cooking? Visit foodnetwork.com/goodquestion.
Good Question...
Q: When a recipe gives a baking temperature, does it matter if your oven is gas or electric?
Kathy Harris, Bedford, OH
Q: My chocolate chip cookies keep coming out flat and crisp. What should I do?
Ann Olvera, Claremont, CA
A: For a chewier cookie, try these test-kitchen tips: Buy new leaveners: Once opened, baking powder can lose its rising power after about 6 months to a year. Baking soda is good for up to 3 years, opened or unopened. Refrigerate the dough: Chill for about 1 hour before forming the cookies to prevent them from spreading in the oven. Dont overbake: Remove the cookies from the oven when theyre just golden around the edges but still soft in the middle. Let them cool on the baking sheets for a few minutes. Go to foodnetwork.com/chewycookies for our favorite chewy chocolate chip cookie recipe.
A: No, the temperature should be the same, provided your oven is performing properly (use an oven thermometer to be sure). Some cooks claim that electric ovens maintain a more even and consistent heat than gas ovens, but that shouldnt affect your baking temperature. A convection oven, which has a built-in fan that circulates hot air, is a different story: It should generally be set 25 degrees lower than a standard gas or electric oven to achieve similar results.
Q: Does balsamic vinegar go bad? There are some flecks in my bottle.

Carol Smuin, Kemmerer, WY
A: Vinegar has an almost indefinite shelf life, but sometimes it becomes cloudy or develops particles. This is usually the mother, a product of harmless bacteria that were used to make the vinegar. (Some producers pasteurize their vinegar to prevent the appearance of mother, though this is not often the case with balsamic vinegar.) The flecks may also be grape sediment, much like in a bottle of wine. Either way, they are ediblejust shake the bottle until they dissipate.
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COOKIES AND VINEGAR: GETTY IMAGES. OVEN DIAL: MARKO METZINGER/STUDIO D.
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Everybody hates you.

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You dont see bullying like this every day. Your kids do.
Teach your kids how to
be more than a bystander.

Learn how at
StopBullying.gov
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IN JUST 10 MINUTES.
Q: Is it OK to use garlic that is starting to sprout?

Debbie Neville, San Juan Capistrano, CA
A: A green sprout is a sign that your garlic is getting old. If you spot one, use the garlic quickly: The cloves will soon turn rubbery and the f lavor will deteriorate. The sprout is safe to eat but tends to be bitter, so remove it if youre using the garlic raw, like in a salad dressing or salsa. If youre sauting or roasting the cloves, leave the sprout; any bitterness will mellow out during cooking. To keep garlic fresh, store it in a cool, dark, dry placenot the fridge.
Q: Whenever I cook salmon, white stuff seeps out of the fillets. What is it and how can I prevent it?
Leslie Meredith, Chesapeake, VA
A: That foamy white substance is a protein called albumin, and its completely normal. In fact, it appears on other kinds of fish, too; its just more noticeable on salmon. When fish is cooked, the muscle fibers contract, pushing albumin to the surface. The albumin then coagulates and turns white. Its perfectly edible, but you can wipe it off with a damp paper towel if you prefer not to eat it. Though its hard to prevent albumin from surfacing, you can reduce the amount by removing fish from the heat as soon as its opaque on top or even a moment before: Overcooked fish tends to have more visible albumin.
Q: When I purchase chickens from the grocery store, am I buying hens or roosters?
FROM TOP: FOTOLIA; ANTONIS ACHILLEOS; GETTY IMAGES.
Dusty Vierra, Buellton, CA
A: Thats a trick question! Most supermarket chickens are harvested at 45 to 49 days oldand they are not identified as male or female until about 7 months of age. At the time of harvest, experts say theres no discernible difference between would-be hens or roosters in terms of size, texture or f lavor.
2013 RB
SEPTEMBER 2013
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Introducing Frenchs New Flavor Infuser. Its unique infuser tip injects phenomenal avor into your meals in just 10 minutes. Available in four mouthwatering avors. Visit frenchs.com for more information
Contest
Name This Dish!

Dream up a clever name for this stacked salad and you could win big.
????????????????
ACTIVE: 30 min l TOTAL: 3 hr 20 min SERVES: 4
2 3
orange bell peppers, halved cup slivered almonds tablespoons chopped fresh mint, plus cup leaves 3 tablespoons chopped fresh parsley, plus cup leaves 2 tablespoons sherry vinegar 1 small clove garlic, finely grated teaspoon sugar Kosher salt and freshly ground pepper cup extra-virgin olive oil 2 tomatoes, cut into 8 slices seedless cucumber, thinly sliced
What do ? you think
1. Preheat the oven to 350. Roast the peppers cut-side down on a baking sheet until wrinkled, about 30 minutes. Transfer to a bowl, cover and let stand 10 minutes. Peel off the skin with your ngers under running water. Cut each piece in half to make 8 pieces. 2. Spread the almonds on a baking sheet and bake until golden, about 10 minutes. Let cool, then roughly chop. Combine all but 1 tablespoon of the almonds in a small bowl with the chopped mint and parsley. 3. Make the vinaigrette: Whisk the vinegar, garlic, sugar, teaspoon salt and a few grinds of pepper in another small bowl. Slowly whisk in the olive oil until emulsied. 4. Line four 4-ounce ramekins with plastic wrap, leaving an overhang. Place 1 tomato slice in each ramekin; sprinkle with salt and some of the vinaigrette and herb-almond mixture. Top with a layer of cucumber slices; sprinkle with more salt, vinaigrette and herb-almond mixture. Add 1 piece of roasted bell pepper to each ramekin; sprinkle with more salt, vinaigrette and herb-almond mixture. Repeat the layers, reserving 1 to 2 tablespoons of the vinaigrette. 5. Pull the plastic wrap taut around the vegetable stacks and cover with the overhanging plastic; transfer the ramekins to a baking dish. Weigh down each stack with a heavy can. Refrigerate until chilled, about 2 hours. 6. Open the plastic wrap; drain the excess liquid and invert the stacks onto plates. Toss the mint and parsley leaves with a drizzle of the reserved vinaigrette. Pile on top of the vegetable stacks. Sprinkle with the reserved chopped almonds and drizzle with more vinaigrette.
How to enter:
Read the recipe and come up with a creative name for this dish. Were looking for fun, surprising, inventive names! Go to foodnetwork .com/namethisdish and enter your best name from August 6 to August 27, 2013. The winner will receive a $500 gift card to foodnetworkstore.com, and three runners-up will each receive a $50 gift card.
NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! Contest is sponsored by Hearst Communications, Inc. To enter, go to foodnetwork .com/namethisdish and complete and submit entry form, including your recipe name. Contest begins 12:01 a.m. ET August 6, 2013, and ends 11:59 p.m. ET August 27, 2013. Must be 18 years or older and a legal resident of the 50 United States, District of Columbia or Canada. Void in Puerto Rico, Quebec and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish.
Recent Winner:
FRYER AND ICE
Fried ice cream
STACKED SALAD: KANG KIM; FOOD STYLING: KAREN EVANS. FRIED ICE CREAM: KANG KIM.
Andrew St. Jean Hartford, WI RUNNERS -UP Arctic Circles Lori Sturma Loxley, AL Freeze for All Lorrie Anderson Richardson, TX Frost Bites Julie Alarie Williston, VT
176
SEPTEMBER 2013
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Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Catherine A. Bostron, Secretary; Ronald J. Doerfler, Senior Vice President, Finance and Administration. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. 2013 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, 35th Floor, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. 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. From time to time, we make our subscriber list available to companies that sell goods and services by mail that we believe would interest our readers. If you would rather not receive such mailings, please send your current mailing label or an exact copy to: Mail Preference Service, PO Box 6000, Harlan, IA 51593. 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. 6, No. 7. 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.
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Inas
QUICK GUACAMOLE
Giadas
NEW KIDS BOOKS
banana snacks
PAGE 12
Easy
Colorful DINNERS!
A rainbow of tasty meals
CREATE YOUR OWN
Whoopie
FOOD U F N GAMES
Are you a cereal whiz? page 26 WorldMags.net
Pies
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FRESH THOUGHTS
One of the most important elements of a great family meal plan is getting kids involved. When it comes to healthy, nutritious food, we all know that kids can be rebellious. If you force it on them, they arent going to like it. Give them a framework to help them understand what makes a healthy, balanced meal and then let them decide what they want within that framework.
Tara Gidus, M.S., R.D., is an Orlando-based registered dietitian and regularly appears as the Diet Diva on the nationally syndicated morning television show, The Daily Buzz. Dietitian for the Orlando Magic basketball team, Gidus is the author of Pregnancy Cooking & Nutrition for Dummies.
Pack a Lunch Kidsll Love

Giving kids the fuel they need each and every school day comes down to a great packed lunch. Tara relies on Grapes from California to keep her kids lunches fresh and interesting. One of my favorite sandwiches to make is chicken, or tuna, salad. Adding grapes punches up the avor and cuts back on the need for mayonnaise. I also add walnuts, so the end result is a subtly sweet, crunchy salad kids love.
TARAS TOP PICKS FOR AFTER-SCHOOL SNACKS

Fresh Grape Trail Mix:
Add some freshness to trail mix by including grapes and cheese cubes.
he transition from summer to falland for many, vacation to schoolcan be a tough adjustment. September arrives with new schedules to organize and new meals to plan. Here, Tara offers helpful tips for a nutritious, delicious start to the new school year with the help of Grapes from California.
Peanut Butter Pita Pizza:

Top pita bread with creamy peanut butter and grape halves.
Cheddar Jicama Skewers:
Leave Out an After-School Snack

Providing kids with healthy, delicious alternatives to junk food helps keep their diet balanced between meals. One of Taras go-to afterschool snacks: grapes. As a parent, I love that grapes offer something sweet, and also have great nutritional value. Ill put them out on the counter when the kids get home from school or get a little creative. Grapes from California are so versatile, you can add them to just about anything and they offer this refreshing, sweet quality with no cholesterol or fat. They really are the one ingredient that can change everything.
Pair grapes with crunchy jicama and cheddar cheese cubes; serve with your favorite dip.
Reboot the Family Meal Plan

A lot of us relax over the summer. September is a great time to get back into a routine. Tara recommends refreshing the family meal plan by taking it one week at a time. Think ahead about the weeks upcoming meals. Planning ahead and preparing properlymaking sure you have the food on-hand when you need itare key to maintaining a balanced diet.
To nd delicious recipes and watch videos featuring Grapes from California, visit FoodNetwork.com/Grapes.
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Whether theyre for post-game or an after-school snack, Grapes from California are a delicious source of energy and hydration. Theyre simply a fresh and easy way to eat healthy. Grab a bunch today.
SCAN THIS CODE TO GET GREAT RECIPES WITH GRAPES.
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Contents
SEP TE M B ER 2013
Watch Food Networks special kids programs, 7 a.m. to 12 p.m. ET, August 24 and 25.
7 Food News
Find out what Rachael, Guy and Giada are up to!
12 Go Bananas!
The stars share their best banana recipes.
10 Eat, Play, Love

Check out some new food-themed games.
14 House Call
Ina Garten makes guacamole at the White House.
16 6 Wh Whats Your Y Favorite F i Color? C l ?

Pick a meal from a rainbow of choices.
23 Work Your Magic!

Amaze everyone with a cool food trick.
24 Mix & Match Whoopie Pies

Put your own spin on these fun treats.
26 Out of the Box

Can you ID these classic cereals?
Cover photograph by Johnny Miller Food styling: Maggie Ruggiero; prop styling: Pamela Duncan Silver
WorldMags.netSEPTEMBER 2013
FOOD NETWORK MAGAZINE: KIDS
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COLUMBIA PICTURES PRESENTS A SONY PICTURES ANIMATION FILM CLOUDY WITH A CHANCE OF MEATBALLS 2 MUSIC IMAGERY AND EXECUTIVE TERRY CREWS KRI S TEN SCHAAL BI L L HADER ANNA FARI S JAMES CAAN WI L L FORTE ANDY SAMBERG BENJAMI N BRATT NEI L PATRI C K HARRI S ANIMATION BY SONY PICTURES IMAGEWORKS INC. BY MARK MOTHERSBAUGH PRODUCERS PHIL LORD CHRISTOPHER MILLER STORY INSPIRED BY THE BOOK CLOUDY WITH PRODUCED SCREENPLAY DIRECTED AND A CHANCE OF MEATBALLS WRITTEN BY JUDI BARRETT ILLUSTRATED BY RON BARRETT BY PAM MARSDEN KIRK BODYFELT BY PHIL LORD & CHRISTOPHER MILLER AND ERICA RIVINOJA BY ERICA RIVINOJA AND JOHN FRANCIS DALEY & JONATHAN GOLDSTEIN BY CODY CAMERON KRIS PEARN
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HUNGRY FOR ADVENTURE?
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RECIPES INSPIRED BY SONY PICTURES ANIMATIONS
Flint Lockwood and his friends are back on a dangerously delicious mission to save the world this September. For more about the movie and fun games GO TO CLOUDY-MOVIE.COM.
IN THEATERS SEPTEMBER 27
DOUBLE THE FUN!
E! F TAST TONS O
HIPPOTA TOMUS
TWICE-BAKED HIPPOTATOMUS
TERMELOPHANT W A
WATERMELOPHANT PUNCH
VICIOUSL Y DELICIOU S!
HT LIG F R! A VO A L F OF
TACODILE
BEEF AND BLACK BEAN TACODILES B S
Movie Artwork 2013 SPAI/CTMG. All Rights Reserved.
FRUIT COCKA TIEL

FRUIT COCKATIEL CUPCAKES
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TUNE IN TO FOOD NETWORKS RACHAEL VS. GUY KIDS COOK-OFF on 9/22 at 8p/7c to see Cloudy With a Chance of Meatballs 2 featured in the episode!
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HUNGRY FOR MORE?
WATERMELOPHANT PUNCH
TWICE-BAKED HIPPOTATOMUS
ACTIVE TIME: TOTAL TIME: YIELD: 9
15 minutes 15 minutes
cups 1 3 cup white grape juice tablespoons lime juice
45 minutes hour 45 minutes YIELD: 4 servings

ACTIVE TIME: TOTAL TIME: 1
1 (12 to 14 lb) watermelon 4 cups sliced strawberries 1 cups pineapple juice
Shave a small slice from one side of the watermelon to create a level surface, then place the watermelon on a work surface, shaved-side down. Cut an 8-inch circle from the top side of the watermelon and remove it, cutting any red esh from the inner side of the circle. Scoop out esh from the center of the watermelon and remove seeds. Puree 8 cups of watermelon with strawberries in a blender in batches (save remaining watermelon for another use). Then strain through a sieve into a large bowl. Stir pineapple, grape, and lime juice into watermelon mixture. Cut 2 kidney-beanshaped ears from each side of the 8-inch rind circle and a tapered trunk from the center of the circle using a sharp, small knife. Attach them, along with 2 strawberry-top eyes, to the hollowed out watermelon using wooden picks. Pour punch into the Watermelophant punch bowl. Serve with ice.
4 8-ounce russet potatoes, scrubbed 2 tablespoons butter / cup half-and-half, heated Kosher salt and ground pepper cup shredded yellow cheddar cheese 8 dried currants
12 8 2 1
toasted slivered almonds baby carrots, cut into 16 -inch legs chives, sliced into -inch pieces slice white cheddar or American cheese, cut into 4 tongues
Preheat oven to 425. Prick potatoes with fork. Bake on a baking sheet until cooked and esh is soft, 1 hour. Cool. Halve potatoes lengthwise at an angle (each half has a tall and a short end). Scoop insides, leaving -inch border. Mash potato esh, butter, half-and-half, salt and pepper. Fold in shredded cheese. Stuff half the shells with the lling. Bake 10 minutes to heat. Meanwhile, poke holes with skewer in empty shells for hippos nostrils, eyes, ears and tail. Add currant eyes, almond ears and almond tail. Top each lled shell with an empty one. Place each potato on 4 pieces of carrot. Add the chive teeth and cheese tongue.
PINTEREST.COM/CLOUDYMOVIE
FRUIT COCKATIEL CUPCAKES
BEEF AND BLACK BEAN TACODILES
50 minutes 1 hour 30 minutes (includes cooling time) YIELD: 24 cupcakes

ACTIVE TIME: TOTAL TIME:
ACTIVE TIME: TOTAL TIME: YIELD:
25 minutes 35 minutes
8 tacos 8 / / / 1 4 1 at-bottomed taco shells cup sliced black olives cup sour cream cup nely shredded iceberg lettuce plum tomato, diced black olive slices, halved, for eyes green bell pepper, cut into 16 legs and 4 tails
ounces cream cheese, room temperature 1 stick unsalted butter, cubed, room temperature / cup powdered sugar, sifted teaspoon vanilla extract Pinch salt 3 drops green food coloring 24 cupcakes in green liners
mango, peeled, cut in 72 small slices, 1 inches tall / inch wide and 3 bananas, cut in 48 rounds, inch thick 48 small raspberries 24 red seedless grapes, split lengthwise, hinged
1 8 1 / 2 Salt 1
tablespoon vegetable oil ounces ground beef 15-ounce can black beans cup salsa teaspoons chili powder avocado, thinly sliced lengthwise, halved crosswise
Beat cream cheese and butter with electric mixer until uffy and smooth. Gradually beat in powdered sugar, then vanilla extract, salt and food coloring. Spread 1 tablespoon frosting on each cupcake. Fan 3 mango slices on top for the crest, 2 banana rounds topped with 2 raspberries for the eyes (use frosting to glue) and 1 grape for the beak.
Heat oil in large skillet over medium-high heat. Add beef; break up with wooden spoon. When browned, 2 to 3 minutes, lower heat; stir in beans, cup salsa, chili powder and salt to taste. Cook 2 minutes. Heat taco shells per package instructions. Fill shells halfway with beef lling. Top with olives, salsa, sour cream, lettuce and tomato. Fan avocado slices down the middle of 4 taco shells, with tips peeking past the top. Lay 1 taco with no avocado at on a plate for the head. Place 2 olive halves on top. Use avocado scraps for pupils. For the body, put an avocado-lled taco upright near the head. Add 4 green pepper legs and 1 tail.
WorldMags.net PINTEREST.COM/CLOUDYMOVIE
Food News
Easy Does It!
Almost a year after a 13-yearold, McKenna Pope, petitioned Hasbro to make a unisex Easy-Bake Ultimate Oven for her little brother (it was available only in purple), her wish has been granted: A blue and silver oven comes out this month. Company reps say plans were already in the works before Pope made a fussbut she gets an A for effort anyway. $55; hasbrotoyshop.com
EASY-BAKE OVEN AND BOOKS: DEVON JARVIS/STUDIO D. CARROT STICKS: FOTOLIA. RAY: NBCU PHOTO BANK/GETTY IMAGES. FIERI: WIREIMAGE/GETTY IMAGES.
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Cooks Books
KIDS AGES 8 TO 11 ATE TWICE AS MANY CARROTS WHEN THE VEGETABLE WAS LABELED
Dont let their ages fool you: The junior chefs who star on the upcoming Rachael vs. Guy: Kids Cook-Off are just as competitive as the adults. (We heard one of them say she could cook Rachael under the table!) Tune in to see how well they handle the pressure on Sundays at 8 p.m. ET, starting September 8.
FOOD FIGHT!
IN A RECENT STUDY.
SOURCE: CORNELL UNIVERSITY
As a kid, Giada De Laurentiis traveled a lot with her family, and shed pass the time with her nose in a book. Some of my greatest adventures were through reading, she says. Now Giada is writing her own series of childrens novels (for ages 7 to 10) called Recipe for Adventure ($7, Grosset & Dunlap). Ale and his older sister, Emilia, get magically transported to different cities to learn about food. Plus, theres always a happy ending: two recipes in the back of every book.
7
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Hey, kidssee if you know the answers!

1
POP QUIZ
Match these Food Network stars to their first jobs:
Bank teller
Pizza deliverer
Dishwasher
oe store clerk c Shoe
Here are some of the most commonly misspelled searches on foodnetwork.com. Can you spell them correctly? y
Relieve constipation in less than six hours with our stimulant-free, cramp-free chewable tablets.
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Offer relief in minutes with our fast-acting formula and convenient, no-mess applicator.
Guess how much ketchup the average kid eats in one year!
A
2 bottles
3 bottles
4 bottles
5 bottles
*This statement has not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
WorldMags.net 8 FOOD NETWORK MAGAZINE: KIDS SEPTEMBER 2013
MONEY: ALAMY. PIZZA: PAUL MOORE/GETTY IMAGES. DISHES: ISTOCKPHOTO. SHOES: KEVIN SWEENEY/STUDIO D. BROWNIES: KEVIN TWOMEY/GETTY IMAGES. CAULIFLOWER: STUART MINZEY/GETTY IMAGES. POTATO SALAD: ISTOCKPHOTO. OMELET: SHUTTERSTOCK. SANDWICH: DAVE KING/GETTY IMAGES. HUMMUS: FOTOLIA. KETCHUP: FOODCOLLECTION/GETTY IMAGES.
Help maintain natural digestive balance* with our strawberry-flavored chewable Probiotic Yums, each delivering as many live cultures as a serving of yogurt.
A
Ree Drummond
B
Tyler Florence
C
Paula Deen
D
Bobby Flay
ANSWERS: 1. A Shoe store clerk, B Dishwasher, C Bank teller, D Pizza deliverer. 2. A Dessert, B Cauliflower, C Potato salad, D Omelet or omelette, E Sandwich, F Hummus. 3. D Kids eat an average of five bottles of ketchup, or around 203 servings, per year.
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Probiotic Yums specially for kids, from Pedia-Lax. Each Yum delivers as many live cultures as a serving of yogurt to help maintain natural digestive balance* with good bacteria. Chewable, strawberry-flavored Yums pass the kid-flavor test, and moms approve of the sugar-, gluten-, and artificial preservative-free formula too. Learn more about how you can stay proactive about your childs digestive health at pedia-lax.com.
TM TM
MM000862
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Cook up some fun with these new food-themed games.
Eat, Play, Love
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The goal of Cupcake Race is simple: Be the rst to go around the board and build a cupcake. $17, Endless Games; toysrus.com
The tiles of Jumbo Bananagrams are oversize and water-resistant, so you can play with them on the lawn. $45; bananagrams.com
CUPCAKE RACE, BANANAGRAMS, CONEZILLA, PIZZA PARTY, CHEF POP DE POP AND BALANCING BURGER!: BEN GOLDSTEIN/STUDIO D. SUSHI GO!: DEVON JARVIS/STUDIO D.
Sushi Go! is a fast-moving card game for kids 7 and upit requires strategic thinking and, of course, a love of sushi. $15; adventurelandgames.com
Two players can come to this Pizza Party, but the pressure will be on: The one who makes the rst full pie wins. $10; haywiregroup.com
Kids wont even realize theyre practicing numbers when they play Conezilla. $12; barnes andnoble.com for stores
Chef Pop de Pop is the corniest matching game we could nd: It comes with a Jiffy Popinspired dice roller. $17; gamewright.com
You need a steady hand to win Balancing Burger! The stackable pieces could topple at any time. $23; intplay.com
10
SEPTEMBER 2013
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Nothing gets you going quite like the tasty pairing of Quaker cookies and milk.
QOC 2013
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Quaker Up.
TM
Go Bananas!
Food Network stars dish out their best ideas.
When I was growing up, we would eat banana sandwiches. A lot of people eat banana sandwiches, but not the way my mom made them: white bread, mayonnaise and bananasthats it! Jamie Deen
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Before I eat cereal for breakfast, , I infuse the milk with fruit: Put some banana slices and berries in a small pitcher and sprinkle with sugar, then cover with milk and refrigerate overnight. It makes the milk slightly thicker, and it tastes so much better! Sunny Anderson
For my lil man Lorenzo, we cut a banana o the bias and serve it with Nutella. Do on t right before bath time, otherwise youll this Nutella in the most insane places: hair, nd b banisters, ceiling fans. Jeff Mauro
ke 3-ingredient k 3i d I make pancakes all the time: Mash na; mix with 1 tablespoon peanut butter and 1 banana; 1 beaten egg. Spray a hot nonstick pan with cooking spray; add tablespoonfuls of the mixture and cook 1 to 2 minutes per side. Top with banana slices. Kelsey Nixon
12
SEPTEMBER 2013
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BANANA: LEVI BROWN. RECIPE PHOTOS: DEVON JARVIS/STUDIO D; FOOD STYLING: HEATHER MELDROM.
noth better than a Theres nothing b smoothie. I blend 2 bananas, 2 cups blueber each blueberries and strawberries, 2 cups frozen yogurt, 1 cup milk, an my secret weapon: some cup ice and fresh mint! It brings another level of an avor. Robert Irvine freshness and
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COOKING123
SERVED WITH PRIDE SINCE 1945.
MAKE ADDING FUN AND
AVOR TO FAMILY MEALS AS EASY AS A-B-C
Getting the kids involved in the kitchen helps their creativity and condence, and mini chefs are more likely to eat what they make! Start with easy, kid-friendly favorites and let them add their own touch.
HERES THE SCOOP:
Put a fun twist on family pizza night with the authentic Italian avor of Johnsonville Mild Italian Sausage and let your kids add their favorite toppings. Even little chefs can grate cheese or tear up fresh herbs and rinse greens for an easy salad while the pizza is baking.
DIY PIZZA NIGHT
x
This fall, combine fun and food with award-winning Johnsonville Italian Sausage and these easy tips to get the kids cooking in the kitchen. Keep Johnsonville Mild Italian Sausage Links or ready-to-use Ground Sausage on hand for backto-school recipes the kids will love to help make and eat.
Easy Sausage Pizza

Active: 25 minutes Total: 45 minutes Serves: 6 1 package Johnsonville Mild Italian Sausage Links or Ground Sausage 12-in. pre-baked packaged pizza crust 1 cup pizza sauce
1 cups shredded mozzarella cheese cup green pepper, chopped
REMOVE sausage from casing if necessary and pinch into dime-size pieces. SPREAD sauce over crust; sprinkle with 1 cup cheese. ADD Italian Sausage pieces and green pepper. TOP with the remaining cheese. BAKE according to crust package directions or until sausage is no longer pink (160) and cheese is melted.
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Make Adding Fun and Flavor to Family Meals as Easy as A-B-C
WorldMags.net COOKING 123
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2
Chiliville Chili
1 1 1 3 3 3 2 30 minutes Serves: 1012 1 1 2 2 1 2 can (14.5 oz.) beef broth can (6 oz.) tomato paste tablespoons brown sugar tablespoons chili powder tablespoon Worcestershire sauce teaspoons ground cumin teaspoon crushed red pepper akes Cheddar cheese, shredded (optional)
Cooler weather means chili weeknights. Amp up the avor of this family favorite with a crowd-pleasing blend of Johnsonville Italian Sausage and ground beef along with a hand from your junior spicemaster.
FORECAST: CHILI AND DELICIOUS
c
pound Johnsonville Italian Ground Mild, Sweet or Hot Italian Sausage pound ground beef medium onion, chopped celery ribs, chopped garlic cloves, minced cans (14.5 oz. each) diced tomatoes with green peppers and onions cans (16 oz. each) kidney beans, rinsed and drained
Slicing, measuring and weighing are great hands-on ways to practice fractions and math skills. Look for measuring spoons with large, kid-friendly handles.
EASY DOES IT
COOK sausage and ground beef in a large saucepan over medium heat until meat is no longer pink; drain. ADD the onion, celery and garlic. Cook and stir for 5 minutes or until tender. STIR in the tomatoes, beans, broth, tomato paste, brown sugar, chili powder, Worcestershire sauce, cumin and red pepper akes. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. SPRINKLE with cheese if you like and serve immediately.
Kids of all ages can pitch in on simple kitchen tasks like:

Washing produce Drying greens in a salad spinner Picking fresh herbs off stems Sprinkling dried herbs and salt Using a pepper grinder Brushing oil with a pastry brush Stirring and mashing Grating cheese
HELPING HANDS
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3
Italian Sausage Sliders
2 1 16 pound ground beef small slider buns or mini sandwich rolls Kid-friendly condiments COMBINE sausage and beef in a large bowl. Using your hands, blend the two meats together and form into one large ball. USE a spoon or a small measuring cup to gather up about a 3 oz. ball and press into patties. PAN-FRY 4 or 5 sliders at a time in a large skillet over medium-high heat. COOK for about 3 minutes, then ip and continue cooking for another 3 minutes. Test for doneness (internal temperature should be 160). SLICE the buns and top the sliders with your favorite condiments. 30 minutes Serves: 68
Fun bite-size sliders are perfect for little hands and mouths, and the blend of Johnsonville Italian Sausage and ground beef creates a avor your family will love. Let your kids customize their sliders their way with their choice of toppings.
SMALL SIZE, BIG FLAVOR
pounds Johnsonville Mild Italian All Natural Ground Sausage, or links, decased
k
Have the kids set out small bowls of their favorite condiments and toppings for their own xings bar: cheeses like provolone, mozzarella or cheddar; sauted vegetables like onions, red peppers or mushrooms; marinara sauce, fresh basil or sliced tomatoes.
TOP THIS!
Get more great kid-friendly recipes and tips at JohnsonvilleKitchens.com.

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WHATS THE SECRET TO BETTER PASTA?

BETTER SAUSAGE.
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2013 JOHNSONVILLE SAUSAGE, LLC
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cook at the White House a few months ago, she didnt find her usual devotees in the audience. These fans were different: shorter, less experienced in the kitchen and much louder. Do you guys like guacamole?! she asked the sea of kids on the South Lawn. And the crowd went wild. They had gathered to lear learn about healthy cooking as part of F First Lady Michelle Obamas Lets Move! initiative. Anne Burrell Le had thrilled them earlier in h the day by singing Put a little love in your food! (to the tune of Put a Little Love in Your Heart) while making pasta, and now Ina was about to demo a guaranteed hit: easy t guacamole, gu the perfect dish for chefs-in-training. All you need is chefs a cuttin cutting board and a knife, Ina says. Theres Th no cooking! Once the kids saw the guacamole, they wanted more: Can I come cook with you? I like French toast! Ina of course stuck around for hugs and autographs. She says she was honored to be back at the White House after working there as a nuclear analyst in the 1970s. This is way more fun than nuclear energy policy!
14
SEPTEMBER 2013
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WHITE HOUSE PHOTOS: MARK PETERSON. GUACAMOLE: KANG KIM; FOOD STYLING: KAREN EVANS. RECIPE FROM THE BAREFOOT CONTESSA COOKBOOK. COPYRIGHT 1999 BY INA GARTEN. BY ARRANGEMENT WITH CLARKSON POTTER/RANDOM HOUSE, INC.
House Call
The White House gives two Food Network stars a mission: Get kids excited about cooking.
When Ina Garten arrived to
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INA GARTENS GUACAMOLE
ACTIVE: 15 min l TOTAL: 15 min l MAKES: 3 cups
4 3
ripe hass avocados tablespoons freshly squeezed lemon juice (1 lemon) dashes hot pepper sauce cup small-diced red onion (1 small onion)
1 1 1
large garlic clove, minced teaspoon kosher salt teaspoon freshly ground black pepper 1 medium tomato, seeded and small-diced Multigrain chips, for serving
Cut the avocados in half, remove the pits and scoop the esh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are nely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.
15
WorldMags.net What's your favorite

Pick a meal from this rainbow of dinners.
PHOTOGRAPHS BY
COLOR?
JOHNNY MILLER
TOMATO-GARLIC BREAD
Split a baguette lengthwise and slice into pieces; arrange on a baking sheet. Combine 3 tablespoons olive oil, 1 nely chopped garlic clove and a pinch of salt. Brush on the bread, then top each piece with a slice of tomato and some grated parmesan. Bake at 400 until lightly toasted, about 8 minutes.
Red
FIRE ENGINE MEATBALLS
Extra-virgin olive oil, for brushing 3 ounces sliced pepperoni 1 pound ground beef chuck cup panko breadcrumbs 1 large egg 1 teaspoon sweet paprika Kosher salt and freshly ground pepper 1 14-ounce jar roasted red peppers or piquillo peppers, drained 2 tablespoons tomato paste 2 cups low-sodium chicken broth
1. Preheat the oven to 400 and brush a baking sheet with olive oil. Pulse the pepperoni in a food processor until ground; transfer to a medium bowl (no need to rinse out the food processor). Add the beef, panko, egg, paprika, teaspoon salt and a few grinds of pepper to the bowl; mix with your hands until combined. Form into 20 golf ballsize meatballs and arrange on the prepared baking sheet. Bake, turning halfway through, until browned, about 12 minutes. 2. Meanwhile, add the roasted red peppers and tomato paste to the food processor and puree until smooth. Transfer to a large skillet along with the chicken broth and bring to a simmer over medium-high heat. Cook until slightly thickened, about 5 minutes; season with salt and pepper. 3. Transfer the meatballs to the sauce and continue to cook, gently stirring to coat, until the meatballs are tender, about 10 more minutes. Divide the meatballs and sauce among bowls.
16
SEPTEMBER 2013
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WorldMags.net CARROT-PEPPER SALAD

Toss 4 sliced carrots and 1 thinly sliced orange bell pepper with 2 tablespoons orange juice, 1 teaspoon olive oil and a pinch of salt.
Orange
CRUNCH-TOPPED MAC AND CHEESE
2 tablespoons unsalted butter teaspoon paprika teaspoon turmeric cup panko breadcrumbs Kosher salt 2 medium carrots, halved lengthwise 12 ounces elbow macaroni 1 tablespoons all-purpose flour 1 teaspoon mustard powder 1 12-ounce can evaporated milk 1 cups shredded American cheese 1 cup shredded sharp yellow cheddar cheese Freshly ground pepper
1. Melt 1 tablespoon butter in a medium skillet over medium heat. Add the paprika, turmeric and panko and cook, stirring, until the panko is lightly toasted, about 3 minutes; transfer to a small bowl and set aside for topping. 2. Bring a large pot of salted water to a boil. Add the carrots and cook until tender, 10 minutes; remove with a slotted spoon and transfer to a blender. 3. Add the macaroni to the pot and cook as the label directs. Reserve 1 cup of the cooking water, then drain the pasta. Add half of the reserved cooking water to the blender with the carrots and puree until smooth. 4. Melt the remaining 1 tablespoon butter in a medium saucepan over medium heat; whisk in the our and mustard powder and cook, whisking, 1 minute. Whisk in the evaporated milk and carrot puree; simmer, whisking, until slightly thickened, about 5 minutes. Stir in the cheeses until melted. Add the pasta and stir to coat, adding the remaining cooking water as needed to loosen the sauce. Season with salt and pepper. Divide among bowls and top with the panko mixture.
17
PINEAPPLE-CORN FRIED RICE

2 large eggs Kosher salt 1 tablespoon vegetable oil 1 tablespoon curry powder 1 small onion, diced 2 teaspoons finely grated peeled ginger 1 cup chopped pineapple 15-ounce can baby corn, drained and rinsed, cut into 1-inch pieces 4 cups cold cooked white rice 2 teaspoons toasted sesame oil (optional)
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1. Whisk the eggs and a pinch of salt in a bowl. Heat tablespoon vegetable oil in a large nonstick skillet over high heat. Add the eggs and cook, stirring with a rubber spatula, until just set, about 20 seconds; transfer to a plate. 2. Add the remaining tablespoon vegetable oil to the skillet along with the curry powder; cook over medium heat, stirring, until the oil turns yellow, about 30 seconds. Add the onion and ginger and cook, stirring, until the onion is slightly softened, about 2 minutes; season with salt. Add the pineapple and corn and continue to cook until slightly softened, 2 to 3 more minutes. 3. Stir in the rice, breaking up any clumps with a wooden spoon. Add 1 tablespoon water and continue to cook, stirring, until the rice is warmed through, about 3 minutes. Stir in the eggs; drizzle with the sesame oil and season with salt.
Yellow
MANGO WINGS
Toss 12 chicken wings with teaspoon turmeric, teaspoon kosher salt, and pepper to taste. Spread on an oiled baking sheet; bake at 425 until golden, about 30 minutes. Whisk 1 cup mango chutney, 2 tablespoons each lemon juice and yellow mustard, and a pinch of salt. Toss the chicken with half of the sauce; return to the baking sheet and bake 5 more minutes. Serve with the remaining sauce.
18
SEPTEMBER 2013
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HERBED ROLLS
Unroll 1 tube refrigerated spiral dinner rolls or crescent rolls; brush with olive oil and sprinkle with chopped mixed herbs. Reroll and bake as the label directs. Meanwhile, mix 2 tablespoons each softened butter and chopped herbs; spread on the rolls.
Green
BROCCOLI-CHEDDAR SOUP
2 1 1 3 1 slices bacon, chopped bunch scallions, chopped stalk celery, chopped tablespoons all-purpose flour head broccoli, florets and tender stems chopped 2 cups low-sodium chicken broth Kosher salt and freshly ground pepper 1 cup frozen edamame, thawed cup half-and-half 1 cup shredded white cheddar cheese
1. Cook the bacon in a large Dutch oven over medium-high heat, stirring occasionally, until crisp, about 10 minutes. Transfer to paper towels with a slotted spoon; set aside to drain. 2. Add the scallions and celery to the drippings in the pot and cook until slightly softened, about 2 minutes. Add the our and cook, stirring, until incorporated. Add the broccoli, chicken broth, 3 cups water, 1 teaspoon salt and a few grinds of pepper. Increase the heat to high and bring to a boil. Add the edamame, reduce the heat to medium low and simmer until slightly thickened, about 10 minutes. 3. Working in batches, transfer the soup to a blender and puree until smooth; return to the pot. Stir in the half-and-half and simmer 5 minutes. Stir in the cheese and continue to cook, stirring, until the soup thickens, about 5 more minutes. Season with salt and pepper. Divide among bowls and top with the bacon.
19
CRANBERRY-GLAZED PORK TENDERLOIN

1 cup cranberry juice cup red currant jelly 1 tablespoon dijon mustard cup dried cranberries 1 pork tenderloin (about 1 pound) 1 tablespoon extra-virgin olive oil Kosher salt and freshly ground pepper
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1. Preheat the oven to 425 and line a rimmed baking sheet with foil. Combine the cranberry juice, jelly and mustard in a medium skillet over medium-high heat; cook, stirring occasionally, until thick enough to coat the back of a spoon, about 15 minutes. Remove 3 tablespoons of the glaze and set aside for brushing. Stir the cranberries into the remaining glaze; set aside for drizzling. 2. Meanwhile, rub the pork with the olive oil, teaspoon salt and a few grinds of pepper. Place on the prepared baking sheet and roast, turning once, 15 minutes. Remove the pork from the oven and brush all over with the reserved 3 tablespoons glaze. Continue to roast until a thermometer inserted into the thickest part of the meat registers 145, 5 to 10 more minutes. Let rest 5 minutes, then slice and drizzle with the cranberry glaze.
MASHED POTATOES AND CABBAGE

Put 1 pound diced red-skinned potatoes and 3 cups shredded red cabbage in a pot; cover with water, season with salt and bring to a boil. Cook until tender, about 35 minutes. Reserve cup of the cooking water, then drain. Mash the vegetables with 2 tablespoons butter, adding the reserved cooking water as needed. Season with salt and pepper.
Purple
20
SEPTEMBER 2013
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Oahu for Families: Eating with Aloha in The Heart of Hawaii WorldMags.net
Ono-licious (Delicious) Discoveries Across the Island
Oahu offers tantalizing edible adventures for ohana (families) and keiki (kids). Discover laid back eateries with menus featuring everything from traditional Hawaiian dishes to cutting edge, farm to table creations, discover flourishing farmers markets, and sample local favorites at food trucks and bakeries.
Advertisement
Eat Like A Local Across the Island

Follow in the footsteps of Guy Fieri of Food Networks Diners, Drive-Ins and Dives. On the scenic Windward Coast, head to Heeia Kea Pier General Store and Deli (heeiapier.com) for simple, local, home style comfort food using island produce and fish. Dont miss Sweet Home Waimanalo (sweethome waimanalo.com) for fish tacos, Kahlua pork plate lunches, and tofu black bean burgers. And about 30 minutes from Honolulu, family-owned Highway Inn (myhighwayinn.com) serves beloved Hawaiian dishes like kalua pig, poi The North Shore, the world famous surfers paradise, beckons with Hawaiian plate lunches at Giovannis Shrimp Truck (giovannisshrimptruck.com) in Kahuku or (mashed taro root), lomi salmon, and haupia (coconut pudding). Haleiwa, the delectable pies at Teds Bakery (tedsbakery.com) at Sunset Beach, and refreshing shave ices at Matsumotos (matsumotoshaveice.com) in Haleiwa.
Insider Oahu Food Experiences

Ahupuaa: A Lesson In Hawaiian Sustainability
Long before Westerners visited the islands, Hawaiians were sophisticated farmers and fishermen living in self-sustaining mountain to sea land divisions called ahupuaa. Head to Polynesian Cultural Center (polynesia.com) to learn about life in an ahupuaa in the Hawaiian Village and stay late for the authentic Alii Lau.
Dining Around Honolulu and Waikk

In town, youll find plenty of unique family-friendly, laid back eateries. Nicos at Pier 38 (nicospier38.com), by the fishing pier and Honolulu Fish Auction, serves fresh fish and seafood plate lunches. At Shokudo (shokudojapanese.com), enjoy noodle dishes and unique sushi. Go to Rainbow Drive-In (rainbowdrive.com) for local favorites like loco moco and their special Slush Float. And Hiroshi Eurasian Tapas (hiroshihawaii.com), with modern Asian inspired tapas, has a kid approved bento box.
Breakfast Magic
Youngsters love Auntys Breakfast Celebration at the Makahiki, a lively Disney Character Breakfast at Aulani, A Disney Resort and Spa (DisneyAulani.com). And dont miss red velvet or guava chiffon pancakes at Cinnamons (cinnamons808.com) in Kailua.
Farm to Table
The treasures of Hawaiis farmers, ranchers, fishermen, and food artisans are showcased at weekly farmers markets. Visi KCC Farmers Market (hfbf.org/markets/markets/kcc Sat 7:30-11 am, Tues 4-7 pm; Haleiwa Farmers Marke Thurs 3-7 pm; and Ala Moana Farmers Market Sat 8 am noon, Tues 4-7 pm (haleiwafarmersmarket.com).
www.visit-oahu.com
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! c i g a M
Work Your
THE TRICK: You put two slices of bread into an empty paper bag and they magically come out as a PB&J sandwich! A hidden compartment in the paper bag is the key to this trick. YOULL NEED: 2 paper lunch bags Scissors Glue stick 1 peanut butter and jelly sandwich 2 slices of bread (same as the sandwich) HOW TO DO IT: 1 Open one bag and cut it in half down the side, across the bottom and up the other side.
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Hey, kids: Gather your friends and make a PB&J disappear before their eyes!
ILLUSTRATIONS BY
WALTER NEWTON
Justin Willman got into magic the hard way: He broke J Jus
both of his arms in a biking accident when he was 12 years old. I would do stupid stunts to impress girls, he says. One stunt was riding my bike with Rollerblades on. I was in casts for six months! As part of his physical therapy, he learned card tricks, and he became obsessed with magic. Now, when hes not hosting Cupcake Wars, hes Justin Kredible, performing magic around the country. Here, he shows us one of his favorite tricks. Try it at school!
2 Create a secret compartment with one of the halves: Apply glue to the two sides and bottom.
3 Place the compartment in the second paper bag and press it against the side of the bag until it sticks.
4 Put the sandwich in the secret compartment.
5 To do the trick, hold the compartment shut and reveal the rest of the bag to show the bag is empty.
6 Place the two slices of bread in the main section of the bag.
7 Close the bag and shake it (or use your favorite magical gesture).
8 Open the bag toward you and remove the PB&J, leaving the sliced bread inside.
23
Whoopie Pies
Mix & Match
Make a batch just the way you like them!
PHOTOGRAPH BY
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KANG KIM
Put toppings like pretzels and nuts in a zip-top bag and let kids crush them with a rolling pin.
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FOOD STYLING: KAREN EVANS.
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Pick a cookie avor

VANILLA Whisk 2 cups our, 1 teaspoon baking soda and teaspoon each baking powder and salt in a bowl. In a separate bowl, beat 1 stick softened butter, 1 cups granulated sugar and 2 teaspoons vanilla with a mixer on medium-high speed until uffy; beat in 1 egg. On low speed, beat in the our mixture in 3 batches, alternating with cup buttermilk in 2 batches; beat until just combined. CHOCOLATE Whisk 2 cups our, cup unsweetened cocoa powder (not Dutch process) and 1 teaspoon each baking soda and salt in a bowl. In a separate bowl, beat 10 tablespoons softened butter, 1 cups light brown sugar and teaspoon vanilla with a mixer on medium-high speed until uffy; beat in 1 egg. On low speed, beat in the our mixture in 3 batches, alternating with 1 cup buttermilk in 2 batches; beat until just combined.
2
Bake the th cookies
Line 3 baking sheets with parchment paper and lightly coat with cooking spray. Scoop 16 mounds of batter onto the baking sheets, about 2 inches apart (about 2 tablespoons batter per cookie); gently form into rounds with damp ngers and smooth the tops. Refrigerate until rm, about 30 minutes. Preheat the oven to 400. Bake the cookies until they spring back when pressed, 10 to 12 minutes. Cool 5 minutes, then remove to a rack to cool completely.
3
h lling Make the
Beat 1 stick softened butter with a mixer on medium speed until uffy; gradually beat in 1 cup confectioners sugar. Gradually beat in 2 tablespoons milk, then another 1 cup confectioners sugar; beat until smooth, about 3 minutes. Mix in teaspoon vanilla. Fold in one of the following (or leave as is for vanilla lling): raspberry jam 2 tablespoons cocoa powder dissolved in 2 tablespoons hot water 2 tablespoons seedless 2 tablespoons lemon curd cup dulce de leche or thick caramel sauce
4
Assemble the whoopie pies
Sandwich about 2 tablespoons lling between 2 cookies; repeat with the remaining cookies and lling. Roll the edges in any of the following:
TOPPINGS: DEVON JARVIS/STUDIO D.
Crushed cookies
Sprinkles
Chopped nuts
Crushed graham crackers
Crushed pretzels
Toasted shredded coconut
Chopped candy bars
Mini chocolate chips
Chopped white chocolate
25
O ut of the Box
A B C D
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O
1. Trix 2. Corn Flakes 3. Cinnamon Toast Crunch 4. Corn Pops 5. Capn Crunch 6. Wheaties 7. Honey Smacks 8. Life 9. 10. 11. 12. 13. 14. 15. 16.
P
Cheerios Rice Chex Lucky Charms Frosted Flakes Alpha-Bits Honey Bunches of Oats Fruity Pebbles Golden Grahams
26
SEPTEMBER 2013
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BEN GOLDSTEIN/STUDIO D.
R Remember b th the simple i l d days ys when we onl only h had to choose from 100 or so types of cereal at the market? Grocery stores now carry about 300 varieties! We plucked 16 old favorites from the shelf: Can you ID them all?
ANSWERS 1: O; 2: L; 3: D; 4: K; 5: A; 6: P; 7: E; 8: G; 9: H; 10: N; 11: M; 12: C; 13: B; 14: I; 15: F; 16: J
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Disney Hallmark Cards, Inc. Available at participating Walmart stores.
New dream parties from Hallmark and Disney Everything you need to set the scene, create the adventure, and remember the fun. We make it easy and affordable so everyone can enjoy the party, including you.
From front door dcor to games and farewell favors
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See Disney Princess, Cars and more
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BOOMING.
Satisfy your hungry teen with Tyson Anytizers snacks.
/ 2013 Tyson Foods Inc.
Got an afterschool feeding frenzy heading your way? Keep them satisfied with Tyson Anytizers snacks. Made with all white meat, theyre the warm, proteinpacked way to hold em over until dinner.
TysonAnytizers.com
AND BUSINESS IS
IM IN THE FRIDGE-RAIDIN BUSINESS,
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/ TM / 2013 Tyson Foods, Inc.
WITH LG, ITS ALL POSSIBLE. A CLEAN OVEN IN MINUTES NOT HOURS. PRETTY DREAMY.
LG EASYCLEAN is a serious time-saver. Simply spray the special enamel interior with water. Press the EasyClean button. And in 20 minutes, wipe off any remaining grime*. Theres no high heat. No endless waiting. Sparkling clean used to be a chore. But no more.
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Model shown: #LDE3037. Visit lgusa.com/easyclean for more information.

*Heavy build-up may require additional manual effort or use of the full self-clean feature.2013 LG Electronics U.S.A., Inc., Englewood Cliffs, NJ. All rights reserved. LG Lifes Good is a registered trademark of LG Corporation.
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Food Network Magazine 2013sep

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Food Network Magazine 2013sep

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COOK LIKE A STAR!

FUN POPCORN TREATS

TASTY 10-MINUTE PESTO

Food Network Magazine WorldMags.net

This issue is loaded with fresh fruit!

Peach Plum Cobbler pg. 159

Apple Mustard Chicken pg. 108

Blueberry Cheesecake Galette pg. 115

Melon Salad with Bourbon-Maple Vinaigrette pg. 142

FOOD NETWORK MAGAZINE

Make soda in tons of fun flavors! See page 64.

Bake cookies with popcorn! See page 168.

FOOD NETWORK MAGAZINE

WorldMags.net Recipe Index

Acorn Squash Chips

Cheese Plate with Grape Tapenade

Name This Dish! Stacked Salad

Red Cabbage Chips

BREAKFAST AND BRUNCH

San Antonio Migas

SOUPS AND DINNER SALADS

Butternut Squash Posole

Gazpacho with Cilantro Oil

Grilled Spice-Rubbed Shrimp Nioise Salad

Grilled Steak and Peach Salad

Pork Scallopini Salad

Tuna Salad with Herb Toast

Warm Spinach Salad with Pork Milanese

PASTA, PIZZA AND GRAINS

California Rice and Beans

Ham-and-Cheese Noodle Salad

Mix & Match Pesto

Pasta with Corn and Kale

Prime-Time Pizza Dough

FISH AND SEAFOOD

Fried Shrimp and Okra

Grilled Swordfish with Potato-Chorizo Salad

Guy Fieri makes homemade pizza on page 129.

FOOD NETWORK MAGAZINE

Brick Cornish Hens

Grilled Chicken with Bulgur

Light Shepherds Pie

Pork Chops with Corn-Bacon Slaw

Slow-Cooker Barbecue Brisket

Southwestern Brisket Hash

Steak and Pierogi

Una de Cada Enchilada Casserole

dersons Try Sunny An meals. x e M x e T e it r favo

VEGETABLES AND SIDES

Arugula with Apples and Walnuts

Asian Cucumber Salad

Fried Tomatillos with Apple and Ham

Grilled Eggplant Salad

Grilled Lemon-Pepper Potatoes

Melon Salad with BourbonMaple Vinaigrette

Mexican Honeydew Salad

TomatoSnow Pea Salad

Wilted Escarole with Hazelnuts

Blueberry Cheesecake Galette

Caramel Corn Cookies

Double BerryHazelnut Crumble

Giant Ice Cream Sandwich

Golden Butter Popcorn Cupcakes

Peach-Plum Cobbler with Buttermilk Biscuits