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Pickle People Roast Chicken with a Twist Chefsˇ Go-To Healthy Meals super bowl 57 TREATS Easy Recipes Sunny’s Ina’s Eddie’s

she crab soup Charleston’s creamy signature soup gets its rich flavor from female crabs only. The clue is in her roe, lending a sublime earthiness and its orange tint. After poured into a bowl, the soup is also finished off with a splash of Sherry. chicken + waffles From breakfast through dinner, this hearty homespun favorite marries a pair of southern comfort classics, crispy fried chicken atop thick waffles. For a true Carolina chef’s kiss, top off the two with a generous ladle of maple syrup. biscuits Charleston, SouthCarolina UNFORGETTABLE DISHES FOUND ONLY IN You might say Charleston cooks are only as good as their biscuits, the fluffier the better. Whether slathered with butter, sweetened with local jam, or made into a mini meal with ham or pimento cheese, the biscuit is king at a Charleston table.

fried green tomatoes There’s a reason why “southern fried” is a thing, and it just might be the way the preparation brings out the best in green tomatoes. Not yet ripe, they stand up in taste and texture when breaded and crisped, and make for a savory treat. shrimp n’ grits This Lowcountry staple joins two local go-tos. Charleston’s local bounty of freshly-caught shrimp and their perennially popular sidekick of stone-ground grits. Load them up withe cheese and top them off with seafood gravy, and you’re in for a culinary dream come true. EXPLORECHARLESTON.COM Scan for your FREE trip planner.

Can you guess the flavor of the year? Find out on page 52. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 3 PHOTO: DAVID MALOSH; FOOD STYLING: HADAS SMIRNOFF.

Cover photograph by Ryan Liebe Food styling: Christine Albano Prop styling: Sarah Smart T R E N D R E P O R T A Taste of 2023 20 Buckwheat ● The old ingredient is back in the brunch mix. 24 Croissants ● You can improve on a ● Punchy, vinegary ● Spiked cheesy ● The trendiest ● These magical seeds are ● This old-fashioned 46 Chewy Desserts ● Mochi treats are springing up everywhere. 50 Tequila ● The bar-cart staple is shaking up the cocktail world. 52 Hibiscus ● This super-tart, tangy flower is a real standout. 6 Recipe Index 8 To Your Health 14 Editor’s Letter 47 67 Weeknight Cooking ● Add these easy dinners to your rotation. 79 Inside the Test Kitchen ● Our chefs dish out tips and tricks. PartyTime 81 Small Potatoes ● Step up your slider game with tater tot buns! 82 Pretzels for the Win ● Make some fun game day bites with a beloved old snack. 86 United States of Dip ● See which dip your state loves most—then whip it up for the big game. 88 A Southwestern Super Bowl Make a spread inspired by this year’s Arizona-based face-off. 92 Touchdown Treats ● These sweets are all shaped like footballs. All-Star Cooking 94 Welcome to Bernie’s ● Take a tour of Molly Yeh’s new restaurant. 98 Now and Later ● Try Ina Garten’s easy make-ahead crackers. 4 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 CONTENTS 92 56 50 91 39

Stracciatella Fresh Mozzarella Burrata Ricotta con Latte® Crescenza-Stracchino™ Mascarpone ™ ®

Recipe Index 22 Buckwheat-Oat Muffins with Dried Fruit 21 Buckwheat Waffles with Orange Maple Syrup 23 Buckwheat Crêpes with Ham and Cheese 47 Mochi Doughnuts BREAKFASTAND BRUNCH 25 Matcha-Almond Croissants Chipotle Cheddar Crackers 98 81 Tater Tot Sliders 33 Pickled Pimiento Cheese 31 Dill Pickle Popcorn APPETIZERS AND SNACKS 83 Shortcut Soft Pretzels Hot Cheese Dip Chunky Guacamole Dried Chile Salsa 83 Garlic-Parmesan Pretzels Buttermilk Ranch Dip 87 87 83 Pretzel Pigs in a Blanket 87 Smoky Spinach-Artichoke Dip 87 Blue Cheese Dip 87 Fresh Salsa 87 90 97 Beany Briny Salad FISH AND SEAFOOD 37 Feta Pasta with Shrimp and Ouzo 74 Halibut with Bacon Jam and Roasted Green Beans 34 Butternut Squash–Cheddar Soup with Bourbon 72 Leek and Potato Soup with Poached Eggs SOUPS 69 Tortellini Soup with Sausage and Broccolini VEGETARIAN DINNERS 68 Roasted Vegetable Grain Bowl 100 “Name This Dish!” Casserole 39 Faux Fried Fish Sandwiches 70 Tofu Katsu with Broccoli Slaw Queso Mac and Cheese 90 Cover Recipe 6 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023

92 Ice Cream Sandwich Footballs 54 Hibiscus-Ginger Ice Cream Float Hibiscus-Lemon Mini Bundt Cakes 48 Mini Cupcakes with Almond Footballs Mochi Brownies 49 Peanut Butter Mochi Cookies 50 Tequila Grapefruit Martinis 51 Fiery Fieri 51 Pomegranate Margaritas DRINKS AND DESSERTS 93 Cereal Treat Footballs 84 Gooey Chocolate–Salted Caramel Pretzel Brownies Honeycomb Candy 42 70 Spaghetti with Turkey Marsala Meatballs 32 55 Hibiscus-Berry Snack Mix Pickle-Brined Fried Chicken Sandwiches with Pickle Slaw 36 Green Chicken Enchiladas with Tequila 40 Sesame Roast Chicken SIDES 76 Rice and Beans with Green Chiles 76 Roasted Mushroom and Kale Salad 76 Baked Scallion Grits Roasted Parsnips with Red Pepper Pesto 76 91 Flour Tortillas 68 Pork Chops with Sicilian Salad 69 Barbecue Bison Sloppy Joes MEATAND POULTRY 91 Steak Fajitas 74 Instant-Pot Jamaican Curry Chicken 53 93 JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 7 CONTENTS 72 Pepperoni-and-Cheese Stuffed Chicken with Penne

To Your Health Here’s what’s extra good for you in this issue. Give someone dark chocolate for Valentine’s Day and watch them smile. The treat increases serotonin levels, which can boost your mood. Dry Run If you’re taking part in Dry January, you’re not alone: Last year, 35 percent of legal-age Americans vowed to steer clear of alcohol for the whole month! Make the hibiscus syrup on page 54 and mix it with seltzer for a zero-proof drink. You can have the tequila cocktails on page 50 in February! SOURCE: FRONTIERS IN NUTRITION Time Is of the Essence When you eat could be as important as what you eat. New research shows that eating late can increase hunger and cause your body to burn calories at a much slower rate. Check out the good-for-you weeknight dinners on page 67—and eat them at a decent hour. SOURCE: BRIGHAM AND WOMEN’S HOSPITAL What time do you eat dinner? A Pickle a Day Make a resolution to eat more pickles! Fermented veggies like pickles, sauerkraut and kimchi contain bacteria that are good for your gut and immune system and can help reduce inflammation. To get the most health benefits, look for pickles that have the words “fermented” or “probiotic” on the label—they’re usually sold refrigerated. Use them to make the pickle slaw on page 32. SOURCE: STANFORD SCHOOL OF MEDICINE DRINK AND AVOCADO: RYAN DAUSCH. 8 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 CONTENTS

© 2023 POM Wonderful LLC. All Rights Reserved. POM, POM WONDERFUL, ANTIOXIDANT SUPERPOWER, the accompanying logos, DQG WKH %XEEOH %RWWOH 'HVLJQ DUH WUDGHPDUNV RI 320 :RQGHUIXO //& RU LWV DIğOLDWHV 3- PHM Wonderful, the Antioxidant Superpower, has four times more IUHHUDGLFDOğJKWLQJ DQWLR[LGDQWV WKDQ WKH DYHUDJH FXS RI JUHHQ WHD Making it the perfect drink to help you reach nirvana. Restore balance with the Antioxidant Superpower. Nama-stay Healthy.

10 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 “I’ve been using date molasses to flavor butter, yogurt and crème fraîche. I also love combining it with spicy chiles as a glaze for meats, fish and vegetables.” CONTENTS Star Search Find your favorite Food Network celebs in this issue. WORST COOKS IN AMERICA Chefs Anne Burrell and Darnell Ferguson put clueless culinary recruits through boot camp; the last one standing wins $25,000. Premieres Sunday, January 1, at 8 p.m. ET NFL TAILGATE TAKEDOWN In a TV first, Food Network and the NFL team up for a game day grub competition, hosted by Sunny Anderson and Super Bowl champ Vince Wilfork. Score! Premieres Wednesday, January 4, at 9 p.m. ET SUPERCHEF GRUDGE MATCH See what happens when chefs engage in a cooking duel that involves secret-weapon ingredients and crowdsourced rules. Premieres Tuesday, February 7, at 9 p.m. ET TOURNAMENT OF CHAMPIONS For the new season, 32 of the country’s best chefs face off, and this time Guy Fieri is dishing out wild-card challenges. Premieres Sunday, February 19, at 8 p.m. ET Kick W off the new year with these fun shows. atch This! “Chia seeds. I hydrate them with almond or oat milk that I’ve sweetened with honey and vanilla to create a quick and tasty pudding. Sometimes I’ll layer on fruit or chocolate hazelnut spread.” Sunny Anderson The Kitchen; NFL Tailgate Takedown; Spring Baking Championship: Easter pg. 51 Valerie Bertinelli Kids Baking Championship; Valerie’s Home Cooking pg. 32 Guy Fieri Tournament of Champions; Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Ranch Kitchen pg. 51 Bobby Flay Bobby’s Triple Threat; Beat Bobby Flay pg. 50 Eddie Jackson Outchef’d; NFL Tailgate Takedown pg. 84 Damaris Phillips Southern at Heart (on discovery+) pg. 33 Ina Garten Barefoot Contessa; Be My Guest (on discovery+) pg. 98 “It’s collard greens season, my favorite green on the planet! I make them in the Instant Pot, then add cream cheese to the leftovers and stuff wontons.” Trisha Yearwood Trisha’s Southern Kitchen (on discovery+) pg. 31 Molly Yeh Girl Meets Farm pg. 94 What’s your latest favorite ingredient and why?

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Editorial Director Maile Carpenter Creative Director Deirdre Koribanick Executive Director Liz Sgroi Executive Managing Editor Robb Riedel Executive Editor Ellen Seidman Photo Director Alice Albert Advertising Production Director of Production Management Julie Bosco Production Services Lead Hector L. Gonzalez Balcazar SVP, Group Publishing Director Patricia Haegele VP, Marketing Christine Rannazzisi-Gerstein Executive Marketing Director Barrie Oringer Finance Director David Rockefeller Business Manager Celeste Chun Customer service Call: 866-587-4653 Email: [email protected] Visit: shop.thefoodnetworkmag.com/service.html Write: Customer Service Dept., Food Network Magazine PO Box 6000 Harlan, IA 51593 Food Network Magazine’s cover price is $6.99 for all issues, and the magazine publishes monthly except Jan/Feb, Mar/Apr, May/Jun and Jul/Aug and when future combined issues are published that count as two issues as indicated on the issue’s cover. Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. “Food Network” and the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used underlicense. All rights reserved. Warner Bros. DISCOVERY Chairman & Chief Content Officer, US Networks Group Kathleen Finch President, Home & Food Content and Streaming Jane Latman VP, Strategy and Business Management Rick Day Marketing Marketing Directors Cheryl Marker Rose Tilson Marketing Director, Brand Strategy Moira Smith Senior Manager, Operations Ashley Matejov Research Manager Rob Summerhays Associate Marketing Manager Kacey Waleski Creative Services Creative Director Michael Fielding Art Director Fred Allen Public Relations Executive Director of Public Relations Nathan Christopher Public Relations Coordinator Melissa Levinson Copy Copy & Research Chief Chris Jagger Research Chief Katherine Wessling Deputy Managing Editor Sarah Esgro Copy Editor David Cobb Craig Editorial Business Manager Mariah Schlossmann Contributors Ian Hodder, Martha Maristany, Kate Trombly O’Brien, Joy Sanchez, Sandra Seymour, Monica Michael Willis Food Network Kitchen Test Kitchen Director Stephen Jackson Recipe Developers Melissa Gaman, Young Sun Huh, Khalil Hymore, Amy Stevenson Recipe Tester Jessica D’Ambrosio Published by Hearst 300 West 57th Street New York, NY 10019 President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr. Chief Operating Officer Mark E. Aldam Hearst Magazine Media, inc. President Debi Chirichella Global Chief Revenue Officer Lisa Ryan Howard Chief Content Officer Kate Lewis Chief Financial & Strategy Officer; Treasurer Regina Buckley Senior Vice President, Consumer Revenue & Development Brian Madden President, Hearst Magazines International Jonathan Wright Secretary Catherine A. Bostron Publishing Consultants Gilbert C. Maurer, Mark F. Miller Editorial Offices 300 West 57th Street New York, NY 10019 foodnetwork.com/magazine PRINTED IN THE USA Editorial Deputy Food Editor Teri Tsang Barrett Special Projects Editor Pamela Mitchell Associate Features Editor Kelsey Hurwitz Associate Market Editor Belle Bakst Online Editorial Coordinator Michelle Baricevic Editorial Assistant Carol Lee Intern Kate Franke Art Art Director Amy Kaffka Deputy Art Director Lou DiLorenzo Senior Designer Libby Lang Digital Imaging Specialist Matthew Montesano PHOTO Associate Photo Editor Kristen Hazzard Photo Assistant Yasmeen Yuna Bae Advertising NEWYORK Executive Sales Directors Chad Carr [email protected] Kathleen Donohue [email protected] Mary Ellen Morelli [email protected] Kimberly Parrilla [email protected] Lynn Ruane [email protected] Associate Publisher, Advertising/Hearst Autos Cameron Albergo [email protected] Executive Assistant to the SVP, Group Publishing Director Elizabeth V. Ruch Sales Assistants Liza Daniels, Bre Ferguson, Carly Miseo TEXAS Wisdom Media Leslie Wehrmann [email protected] Lynn Wisdom [email protected] MIDWEST Executive Sales Directors Amy Mehlbaum [email protected] Debra Smith [email protected] WEST COAST Executive Sales Director Nancy Cooper [email protected] SOUTHEAST, MEXICO & TRAVEL DIRECTOR McDonnell Media, Inc. Erin McDonnell [email protected] HEARST DIRECT MEDIA Vice President Christine L. Hall [email protected] Account Manager Kelly Zindel [email protected] Check out these winning treats on page 92! 12 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 PHOTO: YUNHEE KIM; FOOD STYLING: KAREN TACK.

Atlantic Ocean MAINE NEW HAMPSHIRE MASSACHUSETTS RHODE ISLAND Immerse yourself in the sights, sounds, and tastes of New England. From the quaint island villages of Nantucket and Martha’s Vineyard, to the scenic beauty of coastal Maine, summer in New England is a delightful experience. Enjoy a local Lobsterbake, indulge in the area’s rich maritime history, and witness magnificent mansions of the Gilded Age. Small Ship Cruising Done Perfectly® Explore New England with the Leader in U.S. Cruising Call today 800-981-9175 to request a free Cruise Guide Your New England Explorer Cruise Includes:  11-days/10-nights on board the ship  An exploration of 10 ports of call, with guided excursion options at each  All onboard meals and breakfast room service  Full enrichment package with guest speakers and nightly entertainment  Our signature evening cocktail hour with hors d’oeuvres

It’s the year of the croissant! See page 24. Liz Sgroi Executive Director ive years ago we made a bold prediction: Pink chocolate was about to explode. Callebaut, the famous Belgian chocolate company, had announced the launch of a ruby was everywhere stateside. All the cool kids would soon be eating pink chocolate and posting selfies with #pinkchocolate. It would be the biggest thing to happen to dessert since salted caramel. But if you look up #pinkchocolate today, you’ll see mostly nail polish photos, Easter candy and pastel cake pops. Apparently it didn’t take off. We’ve been forecasting food trends every January for more than a decade, and the truth is, sometimes we get it wrong. Not too long ago, we made the sweeping claim that glittery maple syrup would take over the breakfast world. We also thought everyone was going to start scarfing down collagen popcorn. And we were sure that cheese wraps would change the way we think about tacos. But despite a few misses, we’ve had dozens of hits over the years. Zoodles, bone broth, air fryers, Beyond Meat, Aperol spritzes—we saw them all coming. And that’s not nothing! This year’s trend list was months in the making, and the research was intense: Editors hyper-analyzed grocery store aisles, pored over restaurant menus, scoured social media and talked to candy historians and American Cheese Society members (the coolest jobs!) to make the predictions on page 19. We’re more confident than ever, and we don’t think we have a pink chocolate situation on our hands. But only time will tell, so stay tuned—I’ll report back! f Seeing 14 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 CROISSANTS: GETTY IMAGES. PORTRAIT: KRISTEN HAZZARD.

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BY KATE FRANKE SUN TUE WED THU FRI SAT Alaska became a state on this day in 1959, so have some salmon! Top pumpernickel toast with scallion cream cheese, smoked salmon and arugula. Welcome the a spoonful of Happy birthday to Ree Drummond! Celebrate with The Pioneer Woman’s favorite birthday food: sushi. Snowy weekends call for snowballs: Pulse 10 dates, 10 almonds and some salt and cinnamon in a food processor. Form into balls; roll in coconut. Today is George Foreman’s birthday: If you own his famous grill (or a panini press), use it to grill a croissantNutella sandwich with strawberries. Fake-out Friday! Fool someone with a trick bowl of spilled cereal: Pour melted white candy melts onto parchment; top with cereal and let set. national day of service. Donate to a food bank, or look for other ways to help a local cause. day in 1967, and this year’s is just four weeks away. Check out our Super Bowl fajita bar on page 88. Make fa gao, cupcakes, in honor of Lunar New Year. Go to foodnetwork .com/fagao for chef Kristina Cho’s recipe. The patent for microwave cooking was issued on this day in 1950. Use your microwave to make the pink party mix on page 55! It’s the finale of Chopped: Casino Royale XL tonight at 8 p.m. ET. Watch chefs spin the roulette wheel to switch their ingredients! Time for the NFL championship games! Decorate glasses in your team’s colors: Use coarse sugar or tint kosher salt with gel food coloring. This is a topselling month for avocados. Upgrade yours by pressing slices in fun coatings like seeds, spices or finely chopped bacon. Have a new kind of pizza party this weekend— with crostini! Top toasted baguette slices with sauce, mozzarella and pepperoni. Broil until melted. It’s beet season! Add this healthy root vegetable to a winter salad. Peel a raw beet and shred it with a mandoline or food processor. 1 3 5 8 9 10 11 12 13 6 23 24 29 30 31 18 19 20 21 4 7 17 26 27 28 January 22 16 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 STAR CONFETTI, FOOTBALL AND MARTIN LUTHER KING JR: GETTY IMAGES. CHAMPAGNE AND PUMPERNICKEL TOAST: LEVI BROWN. CROISSANT: MARCUS NILSSON. BEET AND AVOCADO SLICES: SAM KAPLAN. SNOWBALLS: JONATHAN KANTOR. RASPBERRY PARFAIT AND BEER COCKTAILS: KANG KIM. CEREAL BARK: RALPH SMITH. CHINESE CUPCAKES: CON POULOS. CROSTINI: RYAN DAUSCH. CALENDAR Get over the hump today with a triple chocolate parfait: Toss raspberries in chocolate liqueur; layer with crumbled brownies and chocolate ice cream.

SUN mon TUE WED THU FRI SAT 22 Happy birthday to Ina Garten! Order her coconut cake from Goldbelly and have a slice It’s Black History Month! Find a great collection of Black-owned food businesses to support year-round at foodnetwork.com/ blackownedbrands. Add peanut butter to your pancakes like Rosa Parks did (today is her birthday), then buy a copy of Our Auntie Rosa to learn more about her. ol’ sloppy joes! Turn to page 69 for an easy recipe. Serve a boozy dinner party dessert: Scoop vanilla ice cream into glasses; top with maple syrup, whiskey, espresso and amaretti cookies. Make pickled onions for tomorrow’s nachos: Toss sliced red onion with lime juice, season with sugar and salt and refrigerate. Surprise your valentine with a giant chocolate strawberry (this is actually a cake!). Go to foodnetwork .com/berrycake for instructions. Sunday! Turn extra snacks into bark: Melt chocolate, pour onto parchment, top with salty snacks and chill until set. The company that with melted butterscotch into clusters. Celebrate Mardi Gras with festive French toast: Drizzle with a confectioners’ sugar glaze, then top with purple, green and gold sanding sugar. The South Beach Wine & Food Festival starts today. Follow all the action at Spring is (almost!) in the air. Pipe candy-melt flowers for cupcakes, then tune in to Spring Baking Championship at 8 p.m. ET. Make the most of citrus season with a pretty salad: Drizzle orange and grapefruit Wish Jet Tila a 2 5 6 7 8 11 3 20 21 26 27 28 15 18 1 4 14 23 24 25 February 19 JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 17 HEART CONFETTI, ROSA PARKS, PICKLED RED ONIONS AND PALM TREE: GETTY IMAGES. TOMATO SOUP: STEVE GIRALT. CHOCOLATE BARK: CORY DAWSON. STRAWBERRY CAKE AND SLOPPY JOE: ANDREW PURCELL. CORNFLAKES: BEN GOLDSTEIN. AFFOGATO AND FRENCH TOAST: RYAN DAUSCH. CITRUS SALAD: ANNA WILLIAMS. CUPCAKE: MIKE GARTEN.

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Here they are: the food and drinks you’ll see everywhere this year! BUCKWHEAT • CRO ISSANTS • DILL P I CKL E • BOOZ Y CHE ESE F I SHL ESS F I SH • SESAME • HONE Y COMB CHEWY DESSE RTS • TE QUILA • HIBIS CUS OF TASTE A PHOTO: DAVID MALOSH; FOOD STYLING: HADAS SMIRNOFF. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 19

Buckwheat t’s not easy to be trendy when you’re five or six thousand years old, but buckwheat— a humble, not particularly pretty, grainlike seed—has emerged as one of the hottest ingredients of the year. Fans are obsessed with its nutty flavor, mixing buckwheat into pastas, soups and every imaginable form of batter: cookies, waffles, brownies, cakes, the works. The trend has helped refresh the ancient grain market, which is projected to grow from $457 million to $6 billion by 2027. Nostalgia has something to do with it: “People might remember eating buckwheat pancakes with their grandparents—the familiar taste appeals,” says Caroline Sluyter, program director of the Whole Grains Council. Remix your own breakfast spread with these new buckwheat eats. —Carol Lee i Chefs and home cooks are reimagining the millennia-old staple. RECIPES BY MELISSA GAMAN, KHALIL HYMORE AND YOUNG SUN HUH PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: CHRISTINA LANE. 20 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023

BUCKWHEAT WAFFLES WITH ORANGE MAPLE SYRUP ACTIVE: 25 min l TOTAL: 40 min l MAKES: 8 to 9 waffles FOR THE SYRUP 1 teaspoon finely grated orange zest, plus 1 cup fresh orange juice (from 2 to 3 oranges) ½ cup amber maple syrup Pinch of kosher salt 6 tablespoons cold unsalted butter, cut into pieces FOR THE WAFFLES ¾ cup all-purpose flour ½ cup buckwheat flour ⅓ cup cornstarch 3 tablespoons sugar 1½ teaspoons baking powder ½ teaspoon ground cardamom ½ teaspoon kosher salt 1¼ cups milk ¼ cup vegetable oil 2 large eggs, separated, at room temperature 1 teaspoon vanilla bean paste Cooking spray FOR THE TOPPING 1 cup sour cream 3 tablespoons sugar ½ teaspoon vanilla bean paste 2 oranges, peels cut off, sliced crosswise into rounds and halved 1. Make the syrup: Bring the orange juice to a boil in a small saucepan; reduce the heat to maintain a steady simmer and cook until slightly syrupy and reduced by half, 8 to 10 minutes. Add the maple syrup, orange zest and salt and cook 1 more minute. Remove from the heat and whisk in the butter, 1 piece at a time. 2. Make the waffles: Preheat a waffle iron to medium high. Whisk together both flours, the cornstarch, sugar, baking powder, cardamom and salt in a large bowl until combined. Whisk together the milk, vegetable oil, egg yolks and vanilla bean paste in a medium bowl. Add the milk mixture to the flour mixture and whisk until just combined. 3. Beat the egg whites in another large bowl with a mixer on medium-high speed until stiff peaks form, about 2 minutes. Gently fold the egg whites into the batter in 2 additions using a rubber spatula. 4. Coat the hot waffle iron with cooking spray. Pour in enough batter to completely coat the waffle iron. Close the lid and cook until the waffles are crisp on both sides and deep golden brown, about 6 minutes. Remove to a rack. Repeat with the remaining batter. 5. Meanwhile, make the topping: Mix the sour cream, sugar and vanilla bean paste in a small bowl until the sugar is dissolved. Top the waffles with the syrup, sour cream mixture and orange slices.

Cooking spray 1 cup buckwheat flour 1 cup rolled oats, plus more for topping ½ cup almond flour 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 teaspoon ground ginger ½ teaspoon salt ¼ teaspoon baking soda ¼ teaspoon ground allspice ⅓ cup raisins ⅓ cup chopped dried pineapple ⅔ cup sugar ¼ cup oat milk ¼ cup melted coconut oil, cooled slightly 2 tablespoons molasses 2 large eggs 1 large Gala apple, grated on the large holes of a box grater (about 1 heaping cup) 1. Preheat the oven to 400˚. Line a 12-cup muffin pan with paper liners and mist with cooking spray (or use nonstick liners and skip the cooking spray). Whisk together the buckwheat flour, oats, almond flour, baking powder, cinnamon, ginger, salt, baking soda and allspice in a medium bowl. Add the raisins and dried pineapple and toss to coat. 2. Whisk together the sugar, oat milk, coconut oil, molasses and eggs in a large bowl until combined. Stir in the flour mixture , then stir in the grated apple. Divide among the muffin cups and sprinkle the tops with a few oats. 3. Bake until a toothpick inserted into the centers comes out clean, 20 to 22 minutes. Let cool 5 minutes in the pan, then remove the muffins to a rack to cool completely. BUCKWHEAT-OAT MUFFINS WITH DRIED FRUIT ACTIVE: 20 min l TOTAL: 1½ hr l MAKES: 12

BUCKWHEAT CRÊPES WITH HAM AND CHEESE ACTIVE: 1 hr 5 min l TOTAL: 1 hr 35 min l SERVES: 8 FOR THE CRÊPES 1 cup buckwheat flour ⅔ cup all-purpose flour ½ teaspoon kosher salt 1 large egg 1½ cups whole milk 1 cup water 1 to 2 teaspoons unsalted butter, plus more as needed FOR THE FILLING ½ cup mayonnaise ½ cup dijon mustard 1 tablespoon unsalted butter, plus more as needed 8 large eggs ½ pound sliced ham, halved 12 ounces gruyère cheese, grated Chopped fresh chives, for topping 1. Make the crêpes: Whisk together both flours and the salt in a large bowl. In another large bowl, whisk together the egg, milk and water. Whisk the wet ingredients into the dry ingredients until smooth. Cover and let stand at room temperature for 30 minutes. 2. Line a large plate with paper towels. Heat the butter in a large nonstick skillet over medium-high heat. Slide the skillet off the heat and, using a 4-ounce ladle, spoon some of the batter into the center, spreading it into a thin layer with the bottom of the ladle. Cook until the bottom of the crêpe is browned and the top is set and dry, 3 to 4 minutes; flip and cook 2 more minutes. Transfer to the paper towel–lined plate. Repeat with the remaining batter, wiping the browned butter from the skillet and adding fresh butter as needed. (The crêpes can be made a day in advance; stack, wrap in plastic wrap and refrigerate.) 3. Make the filling: Stir together the mayonnaise and mustard and set aside. Heat the butter in the same large nonstick skillet over medium-high heat, then fry the eggs in batches to desired doneness, adding more butter as needed; transfer the eggs to another large plate. Add the ham to the skillet and cook until just heated through, then transfer to another plate. 4. Wipe the skillet dry and reduce the heat to medium. Working with 1 crêpe at a time, spread about 2 teaspoons of the mayonnaise sauce over the center, then lay the crêpe, sauce-side up, in the skillet. Sprinkle with 2 to 3 tablespoons cheese and top with a piece of ham and then a fried egg. Top with another 1 to 2 tablespoons cheese; fold in the edges of the crêpe to form a square, leaving the egg uncovered. Cook until crisp on the bottom and the cheese is melted, 2 to 3 minutes. Repeat with the remaining ingredients. Top the crêpes with chives and serve with the remaining mayonnaise sauce. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 23

A TA S T E O F 2 0 2 3 Croissants You can improve on a classic, and the next wave of fillings, flavors and shapes proves it. roissants never go out of style—but a decade has passed since the Cronut revolution, so we were due for another shake-up! This time around, croissants are bursting with flavors like ube, black truffle and prosciutto-asiago. And the innovations keep coming, in the form of croissant chips by Michel & Augustin, croissant croutons from Trader Joe’s and mini croissant cereal, an Instagram hit by @lappartement4f. If you want a version that’ll last longer than your coffee break, no problem: Kate Spade sells a croissant-shaped clutch. —Kelsey Hurwitz c

MATCHA-ALMOND CROISSANTS ACTIVE: 10 min l TOTAL: 20 min l MAKES: 4 ⅔ cup almond flour 6 tablespoons granulated sugar 2 tablespoons all-purpose flour 1½ teaspoons culinary-grade matcha, plus more for topping ⅛ teaspoon salt 1 tablespoon unsalted butter, melted 1 large egg, plus 1 egg white ½ teaspoon almond extract 4 croissants, halved horizontally ½ cup sliced almonds, toasted Confectioners’ sugar, for topping 1. Preheat the oven to 350˚. Whisk the almond flour, granulated sugar, all-purpose flour, matcha and salt in a bowl. Stir in the melted butter, whole egg and almond extract until combined. Spread the mixture on the cut side of each croissant bottom. 2. Arrange the croissant bottoms matcha-side up and the croissant tops cut-side down on a baking sheet. Beat the egg white and brush on the croissant tops, then sprinkle with almonds. Bake until the matcha mixture looks dry and puffs slightly, 10 to 12 minutes. Place the croissant tops on the bottoms, then dust with more matcha and confectioners’ sugar. PHOTO: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: CHRISTINA LANE. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 25 RECIPE BY KHALIL HYMORE

TREND REPORT ucker up, pickle lovers: This is going to be your year. Amazon will now deliver a gallon jug of pickle juice to your doorstep—and 7,000 other pickle-flavored wonders. Superfans can savor pickle-flavored cotton candy, almonds and pretzels, dip their pickleflavored tortilla chips in Grillo’s Pickle de Gallo, then pair it all with Best Maid Sour Pickle Beer. Why the pickle frenzy? The surge of fermented foods like kimchi and sauerkraut has made us crave even more salty-sour food. And there’s science behind the phenomenon: Sour flavor releases moodboosting serotonin. Basically, these recipes should make you happy! —Kelsey Hurwitz p We’ll take the sharp, vinegary punch of a pickle wherever we can get it. Pickle Dill 30 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 PHOTOS: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: SARAH SMART.

“Popcorn is such an easy snack to change up. The pickle flavor gives it that nice edge and tangy taste.” DILL PICKLE POPCORN ACTIVE: 10 min l TOTAL: 10 min l SERVES: 4 4 cups salted popcorn Olive oil cooking spray 2 teaspoons dried dill 1 teaspoon garlic powder 1½ cups crushed sour cream and onion potato chips 1. Spread the popcorn on a baking sheet and spray with olive oil spray. Transfer the popcorn to a large mixing bowl. 2. Add the dill and garlic powder to the bowl and toss. Add the potato chips and toss to combine. Serve immediately. Trisha Yearwoo s

“Pickle juice has so much flavor: the vinegar, the dill, the mustard seeds… everything gets infused into the chicken.” PICKLE-BRINED FRIED CHICKEN SANDWICHES WITH PICKLE SLAW ACTIVE: 1 hr 5 min l TOTAL: 3 hr 20 min l MAKES: 4 FOR THE CHICKEN 4 skinless, boneless chicken thighs 2 cups dill pickle juice Vegetable oil, for frying ¾ cup store-bought tempura mix ½ cup tapioca flour Kosher salt and freshly ground pepper 1¼ cups club soda 4 brioche buns, split open ½ cup mayonnaise FOR THE PICKLE SLAW 5 cups packed shredded green cabbage ¼ cup dill pickle juice 1 tablespoon vegetable oil Kosher salt 2 tablespoons whole-grain mustard ½ cup chopped dill pickle ½ cup chopped sweet onion 1 tablespoon chopped fresh dill 1. Make the chicken: Arrange the chicken thighs on a work surface, smooth-side up. Using kitchen shears, make a few cuts in the thickest part of each thigh; this will help the brine absorb and also help the chicken cook evenly. Put the chicken in a large bowl and cover with the pickle juice. Cover with plastic wrap and let marinate in the fridge for 2 hours. 2. After 2 hours, remove the chicken from the pickle juice and pat dry. Let sit at room temperature for 20 to 30 minutes. 3. Meanwhile, make the pickle slaw: Put the cabbage in a medium bowl and add the pickle juice, vegetable oil and ½ teaspoon salt. Using clean hands, massage the cabbage to help it slightly break down. Add the mustard, chopped pickle, onion and fresh dill and toss. Refrigerate until ready to assemble the sandwiches. (Leftover slaw can be refrigerated in an airtight container for 3 to 5 days.) 4. Fill a large dutch oven with 3 inches of vegetable oil, attach a deep-fry thermometer and heat to 350˚. When the oil is almost heated, make your batter: Combine the tempura mix, tapioca flour and 1 teaspoon each salt and pepper in a medium bowl; pour in the club soda and whisk. It should be slightly thinner than pancake batter. 5. Working in 2 batches, dredge the chicken thighs in the batter, allowing the batter to cover the chicken fully. Shake off any excess, then transfer the chicken to the hot oil and fry until golden and crisp with an internal temperature of 165˚, 8 to 10 minutes. Remove the chicken to a wire rack and sprinkle with salt; fry the remaining chicken. 6. Assemble the sandwiches: Open the buns and lay them cut-side up on a clean surface. Spread the mayonnaise on the top and bottom buns. Place a piece of chicken on each bottom bun. Top each piece of chicken with a heaping ½ cup of the slaw and place the top buns on the sandwiches. alerie Bertinellis

“This pimiento cheese has more personality than a traditional recipe! It’s especially good for party platters or potlucks.” PICKLED PIMIENTO CHEESE ACTIVE: 10 min l TOTAL: 10 min l SERVES: 4 to 6 ½ cup mayonnaise 2 ounces cream cheese, at room temperature 8 ounces extra-sharp cheddar cheese, shredded Kosher salt and freshly ground pepper 1 jarred piquillo pepper, chopped ¼ cup chopped pickled banana peppers 10 dill pickle slices, chopped Crackers, for serving 1. Beat the mayonnaise and cream cheese with a stand mixer until combined. Stir in the cheddar by hand until well combined. Taste and season with salt and pepper. 2. Fold in the piquillo, banana peppers and dill pickles. Taste and adjust the seasoning. Serve with crackers. amaris Phillipss JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 33

all it the ultimate food and drink pairing: Cheesemakers are collaborating with local breweries and wineries to produce boozy takes on popular artisanal cheeses. “They’re creating exciting new varieties without having to reinvent the wheel,” says Rachel Perez, a board member of the American Cheese Society. Recent award winners include a raclette-style cheese washed in wine from Vermont’s Jasper Hill Creamery, a cheddar bathed in Chartreuse from Wisconsin’s Deer Creek Cheese, and a smooth blue wrapped in pear brandy– soaked grape leaves from Oregon’s Rogue Creamery. Grocery store cheeses have generated similar buzz, like a bourbon cheddar-parm from Murray’s Cheese at Kroger and cheddars made with Irish cream liqueur, vodka and whiskey, sold at Aldi. Bring the trend to your dinner table with one of these three recipes from our test kitchen. —Monica Michael Willis c BUTTERNUT SQUASH–CHEDDAR SOUP WITH BOURBON ACTIVE: 25 min I TOTAL: 40 min I SERVES: 4 to 6 2. Add the squash and 1 teaspoon salt to the pot and stir to coat. Remove from the heat and carefully add ½ cup bourbon (stand back in case it ignites). Return to the heat and cook until mostly reduced, 2 to 3 minutes. Add the chicken broth and bring to a boil, then reduce to a rapid simmer and cook until the squash is beginning to fall apart and can be easily smashed with the side of a spatula, 15 to 20 minutes. Stir in the heavy cream and heat through. 3. Transfer the soup to a blender in batches and carefully blend until very smooth, transferring to a separate pot as you go (or puree in the pot with an immersion blender). Set the pot over low heat and gradually add the cheese, stirring until melted before adding more. Stir in the remaining 2 tablespoons bourbon and season with salt; add the cayenne, if desired. 4. Ladle the soup into bowls and crumble cheese straws on top; serve with more cheese straws on the side. 4 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 2 medium onions, sliced Kosher salt 2 cloves garlic, minced 2 pounds cubed peeled butternut squash ½ cup plus 2 tablespoons bourbon 6 cups low-sodium chicken broth ½ cup heavy cream 8 ounces sharp white cheddar cheese, shredded Pinch of cayenne pepper (optional) Cheese straws, for serving 1. Melt the butter with the olive oil in a large wide pot or dutch oven over medium heat. Add the onions, season with salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add the garlic and cook until softened, about 30 more seconds. 34 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 Boozy Cheese Our new favorite cheese dishes come with a twist. RECIPES BY MELISSA GAMAN, YOUNG SUN HUH AND STEVE JACKSON PHOTOS: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: CHRISTINA LANE.

2 pounds tomatillos, husked and rinsed 1 large poblano pepper 1 jalapeño or serrano chile pepper 2½ cups low-sodium chicken broth ¼ large or ½ small white onion, roughly chopped 2 cloves garlic ¼ bunch cilantro (leaves and tender stems), plus chopped leaves for topping ⅓ cup plus 2 tablespoons vegetable oil Kosher salt ½ cup plus 2 tablespoons silver tequila 3 cups shredded rotisserie chicken, skin removed (from 1 chicken) ½ cup crema, plus more for serving Pinch of ground cumin 3 cups shredded Mexican cheese blend 12 corn tortillas 1. Preheat the broiler. Arrange the tomatillos, poblano and jalapeño on a foil-lined baking sheet. Broil until the vegetables are evenly charred, turning as needed, 8 to 10 minutes. Wrap in the foil to catch the juices and let cool slightly. 2. Meanwhile, combine the chicken broth, onion and garlic in a medium saucepan and bring to a simmer. Cook until the onion is tender, about 10 minutes; pour the mixture into a blender. Remove the skin and stems from the poblano and jalapeño and add the peppers to the blender, along with the tomatillos and all the collected juices. Puree until mostly smooth, then add the cilantro and puree again until smooth. 3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Carefully pour in the tomatillo puree and season with ½ teaspoon salt. Carefully add ½ cup tequila and cook, stirring occasionally, until thickened, about 15 minutes. Season with salt. 4. Preheat the oven to 375˚. Stir the remaining 2 tablespoons tequila into the sauce, then spread 1 cup sauce in a 9-by-13-inch baking dish. Mix the chicken, crema, cumin, a pinch of salt and 1 cup cheese in a medium bowl until combined. Heat half of the remaining vegetable oil (about 3 tablespoons) in a medium skillet over medium heat. Fry 1 tortilla at a time until puffed but still pliable, about 10 seconds per side. Remove to a cutting board, letting the excess oil drip off. While still warm, top the tortilla with about 2 heaping tablespoons of the chicken mixture and roll up. Arrange seam-side down in the baking dish. Repeat to fry, fill and roll up the remaining tortillas, adding the remaining vegetable oil to the pan as needed. Nestle the enchiladas in the baking dish. 5. Pour about 2 cups of the tomatillo sauce over the enchiladas and top with the remaining 2 cups cheese. Bake until bubbling and browned around the edges, 20 to 25 minutes. Let stand 5 minutes, then sprinkle with chopped cilantro. Serve with any extra sauce and more crema. GREEN CHICKEN ENCHILADAS WITH TEQUILA ACTIVE: 45 min I TOTAL: 1 hr 45 min I SERVES: 6

TREND REPORT FETA PASTA WITH SHRIMP AND OUZO ACTIVE: 25 min I TOTAL: 55 min I SERVES: 4 1. Preheat the oven to 400˚. Spread out the tomatoes in a 3-quart baking dish. Season with salt and pepper. Cut off about one-quarter of the block of feta; crumble and reserve for garnish. Place the remaining block of feta in the middle of the baking dish. Sprinkle the oregano and drizzle the olive oil over everything. Bake until the feta and tomatoes are very soft, about 35 minutes. 2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente. Reserve ½ cup cooking water, then drain the pasta. 3. Combine the shrimp, garlic and red pepper flakes in a medium bowl. Season with salt and pepper and toss. 4. Remove the baking dish from the oven and nestle the shrimp among the tomatoes. Return to the oven and bake until the shrimp are just cooked through, 5 to 6 minutes. 5. Drizzle the ouzo over the feta and carefully light it with a long stick lighter. When the flames have subsided, mash the feta and tomatoes with a fork and stir gently until a creamy sauce forms. 6. Stir in the cooked pasta, lemon zest and half of the parsley. Stir in some of the reserved cooking water as needed to loosen. Season with salt and pepper. Top with the reserved crumbled feta and remaining parsley. 2 pints grape tomatoes Kosher salt and freshly ground pepper 1 8-ounce block sheep’s milk feta cheese 1 teaspoon dried oregano ½ cup extra-virgin olive oil 10 ounces cavatappi (about 4 cups) ¾ pound medium shrimp, peeled and deveined 2 cloves garlic, finely grated ½ teaspoon red pepper flakes ¼ cup ouzo Finely grated zest of 1 lemon 2 tablespoons chopped fresh parsley JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 37

FishlessFish merica is hooked on vegan seafood: Annual sales of mock shrimp, fish fillets, crab cakes, lobster and sushi-grade tuna are up 14 percent, due in large part to companies like Good Catch, Gardein and Sophie’s Kitchen, whose products mimic the texture and briny zip of the real deal. Unlike imitation crab, which contains actual fish (turned into a paste and dyed to resemble crab), new plant-based seafood is made with vegetables, legumes and umami-rich seaweed and mushrooms. At the vegan fast food chains Honeybee Burger and PLNT Burger, fans say the fillet-of-not-fish sandwiches are dead ringers for McDonald’s Filet-O-Fish. Vegans aren’t the only ones rejoicing. “Omnivores looking to eat more sustainably are driving the trend,” says Rachel Dreskin, CEO of the Plant Based Foods Association. “We’re seeing a lot of innovation. There’s really no limit to what’s possible.” —Monica Michael Willis a The trendiest seafood doesn’t come from the ocean. It’s time to try a faux fillet. A TA S T E O F 2 0 2 3

PHOTO: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: CHRISTINA LANE. FAUX FRIED FISH SANDWICHES ACTIVE: 30 min l TOTAL: 45 min l MAKES: 4 1 medium russet potato (about 8 ounces), peeled and cut into 1-inch chunks 1 14-ounce can hearts of palm, drained and cut into 1-inch pieces Kosher salt ½ sheet nori (about 4 by 7 inches) 1¼ cups panko 1 tablespoon mayonnaise ½ teaspoon finely grated lemon zest ½ teaspoon garlic powder ½ teaspoon onion powder ¼ teaspoon paprika Freshly ground pepper 1 large egg Vegetable oil, for frying 4 slices American cheese 4 sesame hamburger buns, split and toasted Tartar sauce and lettuce, for topping Potato chips, for serving 1. Combine the potato chunks and hearts of palm in a medium saucepan and cover with water by 2 inches; salt the water. Bring to a boil, then reduce to a simmer and cook until the potato is tender, 5 to 8 minutes. Drain and return to the saucepan over low heat; shake the pan occasionally until the potato and hearts of palm look dry, 1 to 2 minutes. Set aside until cool enough to handle. 2. Remove the potato chunks from the pan, transfer to a medium bowl and mash well with a masher or fork. Finely shred the hearts of palm with your fingers and add to the bowl. Toast the nori by waving both sides over a burner flame for a few seconds to crisp it up, then crumble it into small pieces directly into the bowl with the potato. Add ½ cup panko, the mayonnaise, lemon zest, garlic powder, onion powder, paprika, ¾ teaspoon salt and a few grinds of pepper. Mix well to combine. 3. Form the mixture into four 4-inch patties (round or square). Beat the egg in a shallow bowl; put the remaining ¾ cup panko in another shallow bowl. Dip each patty in the beaten egg to coat both sides, letting the excess drip off, then dip in the panko, pressing to adhere. You can cook the patties immediately or refrigerate overnight before cooking. 4. Fill a large skillet with ¼ inch of vegetable oil and heat over medium heat. (To test if the oil is hot enough, drop a piece of panko into the oil; it should sizzle immediately.) Add the patties and cook until golden brown and crisp, 2 to 3 minutes per side. Remove to a paper towel–lined plate and top each patty with a slice of cheese. 5. Spread tartar sauce on the top and bottom hamburger buns. Put some lettuce on the bottom buns, then add the patties and top buns. Serve with chips. RECIPE BY YOUNG SUN HUH

SESAME ROAST CHICKEN ACTIVE: 30 min l TOTAL: 1½ hr l SERVES: 4 to 6 1 3½- to 4-pound whole chicken Kosher salt and freshly ground pepper ¼ cup gochujang ¼ cup plus 2 tablespoons toasted sesame oil 1 tablespoon plus 1 teaspoon honey 1 tablespoon plus 1 teaspoon soy sauce 1 medium to large clove garlic, finely grated 1 tablespoon finely grated peeled fresh ginger 1 tablespoon extra-virgin olive oil ¼ cup sesame seeds 1 cup kimchi 1 tablespoon rice vinegar Chopped scallions, for serving (optional) 1. Preheat the oven to 400˚. Season the chicken inside and out with 2 teaspoons salt and ½ teaspoon pepper. Gently loosen the skin on the breast and legs, taking care not to rip it. Fold the wing tips under the chicken. 2. Whisk together the gochujang, ¼ cup sesame oil, 1 teaspoon each honey and soy sauce, the garlic and ginger in a medium bowl; set aside 2 tablespoons of the mixture in a separate dish for the glaze. Rub most of the remaining gochujang mixture all over the outside of the chicken, inside the cavity and under the skin. 3. Heat the olive oil in a 9- or 10-inch cast-iron skillet over medium heat. Add the chicken, breast-side up, and cook until the bottom starts browning, 3 to 5 minutes. Spoon and rub any remaining gochujang mixture (except the reserved 2 tablespoons) over the chicken, then transfer the pan to the oven. Roast until the chicken is well browned, basting once with the pan drippings, 35 to 40 minutes, tenting the chicken with foil if it starts to get too dark. 4. Meanwhile, toast the sesame seeds in a small dry nonstick skillet over medium heat, stirring, until browned, 3 to 5 minutes; let cool. Stir the remaining 1 tablespoon honey and 2 tablespoons of the toasted sesame seeds into the reserved 2 tablespoons gochujang mixture to make the glaze. 5. After the chicken has roasted for 35 to 40 minutes, spoon half of the honey–sesame seed glaze on top, gently spreading to cover the legs and breast. Continue to roast until a thermometer inserted into the thigh registers about 170˚, 10 to 15 more minutes, spreading the remaining honey–sesame seed glaze on the chicken halfway through. Remove the chicken to a cutting board and let rest 15 minutes. 6. Meanwhile, make the sauce: Put the kimchi in a blender (preferably high speed) along with the rice vinegar and the remaining 2 tablespoons sesame oil and 1 tablespoon soy sauce. Carefully add 1 tablespoon of the drippings from the skillet. Blend until the sauce is very smooth, adding 1 to 2 tablespoons water if needed to loosen. 7. Carve the chicken and serve with the sauce, scallions and remaining toasted sesame seeds. A TA S T E O F 2 0 2 3 Sesame esame’s rise to fame has been slow and steady—it’s been thousands of years in the making—but you’re going to encounter these magical seeds in the coming year more than ever before. Along with new sesame milks and creamers (the latest addition to the plant-based dairy aisle), plenty of big, bold sesame-proud products have hit the market, including oatmeal, ice cream and intense black sesame butter that you can spread on toast. Meanwhile, home cooks are putting tahini (sesame paste) into much more than hummus and dressings. They’re adding it to burgers, breads, brownies, you name it—and analysts are predicting a 29 percent boom in the tahini market over the next five years. We love sesame in all its forms, but to properly celebrate it we created a recipe that shows off the seeds themselves, in all their glory. —Carol Lee s The little seeds are finally getting the attention they deserve. RECIPE BY MELISSA GAMAN 40 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023

PHOTO: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: CHRISTINA LANE.

o one bites into a piece of honeycomb candy without taking a good, long look at it first. You can’t help but marvel at the strange spongelike appearance, and once you taste it, the airy crunch and intense caramelized-sugar flavor are just as mind-blowing. The treat has a long history in this country (Buffalo is famous for its chocolate-coated “sponge candy”) and around the world, but Korean honeycomb, called dalgona, gets the credit for creating an international frenzy. Contestants on Netflix hit Squid Games were challenged to carve shapes out of dalgona with a needle, and suddenly TikTok exploded with tutorials on how to make the candy. Now chefs are adding it to dessert menus, mixologists are serving it as a drink garnish and cooks of all ages are getting their thrills trying this science experiment at home. The recipe isn’t as tricky as it looks: Baking soda added to hot melted sugar foams up and creates all those amazing air pockets. Give it a try! —Belle Bakst n This old-fashioned candy has a new generation of fans. HONEYCOMB CANDY ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 10 to 12 Cooking spray ¼ cup water ¼ cup light corn syrup 1½ cups sugar 1 tablespoon baking soda 1. Coat a rimmed baking sheet with cooking spray. Combine the water, corn syrup and sugar in a heavy medium saucepan. Bring the mixture to a boil over medium-high heat and cook, without stirring, until a candy thermometer registers 300˚, 10 to 12 minutes. 2. Stir in the baking soda; the mixture will foam up. 3. Immediately pour the mixture onto the baking sheet. (Do not spread; it’s OK if your mixture doesn’t go to the edge.) Let harden, about 1 hour. Break the honeycomb into pieces. 1 2 3 RECIPE FROM FOOD NETWORK KITCHEN Honeycomb A TA S T E O F 2 0 2 3 42 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 PHOTOS: KATE SEARS; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

GET BACK TO THINGS YOU PUT ON HOLD BECAUSE OF ASTHMA* FASENRA is proven to help: • prevent asthma attacks • improve breathing • lower daily use of oral steroids* It’s only 1 maintenance dose every 8 weeks† and has a convenient pen option. APPROVED USE FASENRA is a prescription medicine used with other asthma medicines for the maintenance treatment of asthma in people 12 years and older whose asthma is not controlled with their current asthma medicines. FASENRA is not used to treat other problems caused by eosinophils and is not used to treat sudden breathing problems. It is not known if FASENRA is safe and effective in children under 12 years of age. IMPORTANT SAFETY INFORMATION Do not use FASENRA if you are allergic to benralizumab or any of the ingredients in FASENRA. Do not use to treat sudden breathing problems. FASENRA may cause serious side effects, including: • allergic (hypersensitivity) reactions, including anaphylaxis. Serious allergic reactions can happen after you get your FASENRA injection. Allergic reactions can sometimes happen hours or days after you get your injection. Tell your healthcare provider or get emergency help right away if you have any of the following symptoms of an allergic reaction: o swelling of your face, mouth and tongue o breathing problems o fainting, dizziness, feeling lightheaded (low blood pressure) o rash o hives Before using FASENRA, tell your healthcare provider about all of your medical conditions, including if you: • are taking oral or inhaled corticosteroid medicines. Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back. • have a parasitic (helminth) infection. • are pregnant or plan to become pregnant. It is not known if FASENRA will harm your unborn baby.Tell your healthcare provider if you become pregnant during your treatment with FASENRA. o There is a pregnancy exposure registry that monitors pregnancy outcomes in women exposed to FASENRA during pregnancy. Healthcare providers can enroll patients or encourage patients to enroll themselves by calling 1-877-311-8972 or visiting www.mothertobaby.org/fasenra. • are breastfeeding or plan to breastfeed. It is not known if FASENRA passes into your breast milk. Talk to your healthcare provider about the best way to feed your baby if you use FASENRA. • are taking prescription and over-the-counter medicines, vitamins, or herbal supplements. Do not stop taking your other asthma medicines unless instructed to do so by your healthcare provider.Tell your healthcare provider if your asthma does not get better or if it gets worse after you start treatment with FASENRA. The most common side effects of FASENRA include: headache and sore throat.These are not all the possible side effects of FASENRA. You are encouraged to report negative side effects of prescription drugs to the FDA.Visit www.FDA.gov/medwatch or call 1-800-FDA-1088. Please see Brief Summary of full Prescribing Information on following page. FASENRA is a registered trademark oftheAstraZeneca group of companies. ©2022 AstraZeneca. All rights reserved. US-68517 10/22 * Results may vary. † 7KH ¼UVW  GRVHV DUH JLYHQ RQ GD\ 1, week 4, and week 8. Talk to your doctor or visit FASENRA.com

I M P O R T A N T I N F O R M A T I O N A B O U T F A S E N R A Read this brief summary carefully before using FASENRA for the first time and each time you use a new dose. There may be new information. This summary does not take the place of talking to your healthcare provider about your medical condition or treatment. What is FASENRA? FASENRA is a prescription medicine used with other asthma medicines for the maintenance treatment of asthma in people 12 years and older whose asthma is not controlled with their current asthma medicines. When added to other medicines for asthma, FASENRA helps prevent severe asthma attacks (exacerbations) and may improve your breathing. Medicines such as FASENRA reduce blood eosinophils. Eosinophils are a type of white blood cell that may contribute to your asthma. t '"4&/3" JT OPU VTFE UP USFBU PUIFS QSPCMFNT DBVTFE CZ FPTJOPQIJMT t '"4&/3" JT OPU VTFE UP USFBU TVEEFO CSFBUIJOH QSPCMFNT 5FMM ZPVS healthcare provider if your asthma does not get better or if it gets worse after you start treatment with FASENRA. It is not known if FASENRA is safe and effective in children under 12 years of age. Do not use FASENRA if you are allergic to benralizumab or any of the ingredients in FASENRA. Before using FASENRA, tell your healthcare provider about all of your medical conditions, including if you: t BSF UBLJOH PSBM PS JOIBMFE DPSUJDPTUFSPJE NFEJDJOFT Do not stop taking your corticosteroid medicines unless instructed by your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine to come back t IBWF B QBSBTJUJD IFMNJOUI JOGFDUJPO t BSF QSFHOBOU PS QMBO UP CFDPNF QSFHOBOU *U JT OPU LOPXO JG '"4&/3" will harm your unborn baby. 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How should I store FASENRA? t 4UPSF '"4&/3" JO UIF SFGSJHFSBUPS CFUXFFO ¡' UP ¡' ¡$ UP ¡$ t '"4&/3" NBZ CF TUPSFE BU SPPN UFNQFSBUVSF CFUXFFO ¡' UP ¡' ¡$ UP ¡$ for up to 14 days. t 0ODF SFNPWFE GSPN UIF SFGSJHFSBUPS BOE CSPVHIU UP SPPN UFNQFSBUVSF FASENRA must be used within 14 days or thrown away. t 4UPSF '"4&/3" JO UIF PSJHJOBM DBSUPO VOUJM ZPV BSF SFBEZ UP VTF JU UP QSPUFDU it from light. t %P OPU GSFF[F '"4&/3" %P OPU VTF '"4&/3" UIBU IBT CFFO GSP[FO t %P OPU FYQPTF '"4&/3" UP IFBU t %P OPU VTF '"4&/3" QBTU UIF FYQJSBUJPO EBUF t Keep FASENRA and all medicines out of the reach of children. What are the ingredients in FASENRA? Active ingredient: benralizumab Inactive ingredients: L-histidine, L-histidine hydrochloride monohydrate, polysorbate 20, _,_-trehalose dihydrate, and Water GPS *OKFDUJPO The information provided here is not comprehensive. Ask your healthcare provider for additional information about FASENRA. You can also contact the company that makes FASENRA UPMMGSFF BU  PS BU XXXGBTFOSBDPN FASENRA and FASENRA Pen are registered trademarks of the AstraZeneca group of companies. © 2021 AstraZeneca LP. All rights reserved. .BOVGBDUVSFE GPS "TUSB;FOFDB -1 8JMNJOHUPO %&   64 For more information, visit FASENRA.com 0S DBMM 1-800-236-9933

BRINGING THE HEAT TO THE PARKING LOT

RECIPES BY MELISSA GAMAN, YOUNG SUN HUH AND KHALIL HYMORE alk the aisles of Walmart, Piggly Wiggly or Trader Joe’s and you’ll find mochi in all forms: chubby mochi rounds filled with ice cream, mini marshmallow-like rainbow mochi, mochi cake mixes. Mochi is a dense, chewy rice paste first popularized in Japan, and if you haven’t encountered it at the supermarket, you’ve more than likely seen it elsewhere. Mochinut, a mochi doughnut chain with popular pistachio, red velvet and Nutella treats, is expanding across the country, and Mochidoki, a mochi ice cream company, is branching out into grocery stores. Glutinous rice flour gives mochi sweets their pleasing elasticity, a texture that gained traction with the boom of bubble tea and its gummy tapioca pearls known as boba. “That chewy texture is referred to as QQ, which loosely translates to ‘bouncy’ in Taiwanese,” says Kat Lieu, author of Modern Asian Baking at Home. “It’s why boba and mochi are like magic. There are so many colors and flavors, and all that fun chewiness makes you feel like a kid again.” Get in on the trend and whip up one of these mochi desserts. —Monica Michael Willis w ChewyDesserts Everyone’s fascinated by the texture of mochi— no wonder new treats are springing up everywhere! A TA S T E O F 2 0 2 3

MOCHI DOUGHNUTS ACTIVE: 1 hr l TOTAL: 1½ hr l MAKES: 12 Vegetable oil, for deep-frying 1¾ cups mochiko (glutinous rice flour or sweet rice flour) 1 cup whole milk 1 cup tapioca flour ½ cup granulated sugar ¼ cup all-purpose flour 2¼ teaspoons baking powder ½ teaspoon fine salt 4 tablespoons unsalted butter, melted 2 large eggs, at room temperature 2 teaspoons pure vanilla extract 1. Heat 2 inches of vegetable oil in a heavy-bottomed pot until a deep-fry thermometer registers 340˚ to 350˚. Whisk together ½ cup each glutinous rice flour and milk in a medium microwave-safe bowl. Microwave 1 minute (it will have a jelly-like consistency). Stir the mixture. If any parts are still liquid, microwave again in 20- to 30-second intervals. 2. Whisk the remaining 1¼ cups glutinous rice flour, the tapioca flour, granulated sugar, all-purpose flour, baking powder and salt in a large bowl. Whisk the remaining ½ cup milk, the melted butter, eggs and vanilla in another bowl. Add the milk mixture to the flour mixture; beat with a mixer on medium speed until combined, 1 minute. 3. Scrape the microwaved rice flour paste into the mixer bowl. Beat on medium-high speed until combined, about 2 minutes, scraping down the sides of the bowl as needed. The dough should have a thick, pipable consistency. 4. Transfer the dough to a piping bag fitted with a large round tip. Cut twelve 4-inch squares of parchment and trace a 3-inch circle on each one (use a cookie cutter or the bottom of a 3-inch glass). Put a pair of kitchen shears in a cup of water. Flip the parchment squares over(so you’re not piping on the written side) and, using the circles as a guide, pipe eight 1-inch mounds on each parchment square in a ring shape with the mounds touching; use the damp shears to cut the dough from the piping bag. Pat down any peaks with a slightly damp finger. 5. Carefully submerge 2 or 3 doughnuts parchment-side down in the hot oil; they will slowly float to the top. After 30 seconds, flip the doughnuts. Continue frying, flipping periodically, until evenly golden brown and crisp on both sides, another 3½ to 4 minutes. Once the parchment loosens during frying, remove it with tongs. Transfer the doughnuts to a paper towel–lined baking sheet to drain. Make one of the glazes at right (or make a half batch of each) and decorate the doughnuts. Let set, about 15 minutes. PASSION FRUIT GLAZE Whisk 1 cup confectioners’ sugar, 2 tablespoons passion fruit pulp and a pinch of salt in a medium bowl. The glaze should be thick; if it’s too stiff, add more passion fruit pulp, 1 teaspoon at a time. Dip the tops of the doughnuts in the glaze, letting the excess drip off. Place on a rack and top with lime zest. STRAWBERRY GLAZE Grind ½ cup freeze-dried strawberries in a mini food processor or spice grinder. Transfer to a medium bowl. Add 1 cup confectioners’ sugar, 3 tablespoons milk, ½ teaspoon vanilla and a pinch of salt; whisk. The glaze should be thick; if it’s too stiff, add more milk, 1 teaspoon at a time. Dip the tops of the doughnuts in the glaze, letting the excess drip off. Place on a rack and top with crushed freeze-dried strawberries. PHOTOS: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: SARAH SMART. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 47

MOCHI BROWNIES ACTIVE: 20 min l TOTAL: 1 hr 20 min (plus cooling) l MAKES: about 12 Cooking spray 1⅔ cups granulated sugar 1¼ cups mochiko (glutinous rice flour or sweet rice flour) ¾ cup unsweetened black cocoa powder ¾ teaspoon salt ½ teaspoon baking powder 2 sticks unsalted butter 1 cup milk 2 large eggs 2 teaspoons pure vanilla extract Confectioners’ sugar, for dusting 1. Preheat the oven to 350˚. Line an 8-inch square baking dish with parchment paper, leaving an overhang on 2 sides; coat with cooking spray. 2. Whisk the granulated sugar, glutinous rice flour, cocoa powder, salt and baking powder in a medium bowl until well combined without lumps. Melt the butter in a medium saucepan over medium heat. Remove from the heat and let cool slightly. Add the milk, eggs and vanilla to the saucepan and whisk until smooth. Add the dry ingredients and whisk until blended. 3. Pour the batter into the baking dish. Bake until the edges of the brownies are firm, the center is soft but not jiggly and a toothpick inserted into the center comes out clean or with a few crumbs, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool completely in the pan. Lift the brownies out of the pan using the parchment and dust with confectioners’ sugar. Cut into pieces.

PEANUT BUTTER MOCHI COOKIES ACTIVE: 1 hr l TOTAL: 1½ hr l MAKES: 24 FOR THE DOUGH 1½ cups all-purpose flour 1 teaspoon baking soda 1 teaspoon kosher salt 1 stick unsalted butter, at room temperature ½ cup granulated sugar, plus more for rolling ½ cup packed light brown sugar ½ cup creamy peanut butter (not natural) 1 large egg 1½ teaspoons pure vanilla extract FOR THE FILLING ¾ cup mochiko (glutinous rice flour or sweet rice flour) ⅓ cup confectioners’ sugar ¼ teaspoon kosher salt ¾ cup whole milk, warmed 1 tablespoon unsalted butter, melted ½ teaspoon pure vanilla extract Cooking spray FOR THE GLAZE ¾ cup creamy peanut butter (not natural) ¼ cup confectioners’ sugar 1. Make the cookie dough: Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Whisk the all-purpose flour, baking soda and salt in a medium bowl. Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium speed until pale and fluffy, about 4 minutes. Beat in the peanut butter until well combined, 2 more minutes. Beat in the egg and vanilla. Reduce the mixer speed to low and beat in the flour mixture until just combined. 2. Scoop the dough into 24 balls (a 1-ounce cookie scoop works well for this). Roll the balls with your hands until smooth, then roll in granulated sugar. Arrange about 2 inches apart on the baking sheets. Refrigerate while preparing the filling. 3. Make the filling: Whisk the glutinous rice flour, confectioners’ sugar and salt in a medium microwave-safe bowl. Whisk in the warm milk and melted butter until smooth; whisk in the vanilla. Microwave in 30-second intervals, stirring in between, until the mixture is smooth but sticky and holds together in a ball, 1 to 2 minutes. Let cool slightly. Lightly coat a teaspoon-size measuring spoon with cooking spray and scoop 24 rounded heaping balls of filling, placing them on a clean work surface. Lightly coat your hands with cooking spray and roll the balls until smooth. Flatten each ball slightly to make a disk. 4. Bake the cookies until lightly golden and puffed, 8 to 12 minutes. Remove from the oven and quickly press the measuring spoon into the center of each to create an indentation. Place a filling disk into each indentation. Return to the oven and continue baking until the filling softens, 3 to 6 more minutes. Let the cookies cool 5 minutes on the baking sheets, then transfer to a rack to cool completely. 5. Make the glaze: Put the peanut butter in a medium microwavesafe bowl and microwave in 10-second intervals, stirring, until thin enough to drizzle, about 30 seconds. Whisk in the confectioners’ sugar. Drizzle on the cookies and let set, about 20 minutes. The cookies are best fresh, but they will keep in an airtight container for up to 3 days. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 49

equila is fast becoming America’s liquor of choice: It’s now second only to vodka in annual sales. Fueling the interest are private label launches by Kendall Jenner, Nick Jonas, LeBron James, Rita Ora and Guy Fieri, who partnered with rocker Sammy Hagar to produce Santo tequila and Mezquila (part mezcal). Dos Equis got into the game recently with a canned lime margarita, and Coca-Cola debuted a paloma made with Fresca. Join the fun by making some tequila cocktails from the stars! —Carol Lee t TREND REPORT The bar-cart staple is shaking up the cocktail world. Tequila A TA S T E O F 2 0 2 3 TEQUILA GRAPEFRUIT MARTINIS ACTIVE: 10 min l TOTAL: 10 min l MAKES: 2 to 4 8 ounces silver tequila (such as Herradura) 4 ounces pink grapefruit juice, plus more for the rims 2 ounces dry vermouth 10 dashes grapefruit bitters 1 tiny splash of fresh orange juice Sanding sugar, for the rims Candied grapefruit rind, for garnish 1. Combine the tequila, grapefruit juice, vermouth, bitters and orange juice in a cocktail shaker. Fill the shaker with ice and shake well. 2. Dip the rims of martini or coupe glasses in grapefruit juice and then dip them in sanding sugar. Strain the cocktail into the glasses and garnish with candied grapefruit rind. Bobby Flays 50 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 PHOTO: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: SARAH SMART.

“I serve these in a pitcher for parties. I enjoy how pretty the drink is!” “This is a cocktail with a lot of carefully balanced layers, starting with the unique flavor of Mezquila.” POMEGRANATE MARGARITAS ACTIVE: 15 min l TOTAL: 30 min (plus chilling) l MAKES: 4 (plus extra syrup) FOR THE HABANERO SYRUP 1 cup sugar 1 habanero chile pepper FOR THE MARGARITAS 2 tablespoons fresh lime juice (from about 2 limes), plus wedges for garnish ½ cup silver tequila ¼ cup triple sec ½ cup pomegranate juice 1. Make the habanero syrup: Place the sugar and 1 cup water in a small saucepan and stir to combine. Poke holes in the habanero and add to the saucepan. Bring to a gentle boil over medium-high heat. Reduce the heat and simmer until the sugar is completely dissolved and the syrup is slightly thickened, about 3 minutes. Remove from the heat and let cool. Refrigerate until cold; remove the habanero. (You will have extra syrup; store in the refrigerator for up to 2 weeks.) 2. Make the margaritas: Pour the lime juice, tequila, triple sec, pomegranate juice and ½ cup habanero syrup into a small pitcher filled with ice and stir well. Pour into ice-filled glasses and garnish with lime wedges. Sunny An ersons FIERY FIERI ACTIVE: 10 min l TOTAL: 10 min l MAKES: 1 3 tablespoons sugar 1 teaspoon chipotle chile powder 2 ounces fresh lime juice, plus 1 lime wedge 2 ounces Santo Mezquila 2 ounces agave nectar 1 ounce Guy Fieri’s bourbon– brown sugar barbecue sauce 4 dashes of Angostura bitters 1. Combine the sugar and chipotle powder; mix well and spread on a small plate. Moisten half the rim of a 10-ounce rocks glass with the lime wedge and press into the chipotle sugar to rim half of the edge. Fill the glass with ice and set aside. 2. Fill a mixing glass two-thirds of the way with ice, then add the Mezquila, agave, lime juice, barbecue sauce and bitters. Cap the mixing glass with the shaker tin and shake vigorously for 10 to 15 seconds. Strain the drink into the rimmed glass. uy Fieris

TREND REPORT veryone is looking for bigger, bolder flavors, and hibiscus delivers: The electric pink flower is boldly floral and unmistakably tangy, and we’ve all become obsessed. “The taste is a showstopper—like the fabulous dress at a party everyone notices,” says Suzy Badaracco, president of food trend forecaster Culinary Tides, Inc. While the tart, citrusy flowers have been a popular ingredient in tea and hibiscus drinks have doubled in the past year, and chefs are adding the flavor to everything from appetizers to desserts: Hibiscus mentions on restaurant menus have risen 24 percent over the past few years. You’ll also find it all over the grocery store—in yogurt, goat cheese, sparkling water and sorbet, to name a few. Bonus: It’s full of vitamin C and other antioxidants. Taste it for yourself in one of these e This popular ingredient gives a whole new meaning to flower power. Hibiscus A TA S T E O F 2 0 2 3 of the RECIPES BY MELISSA GAMAN AND STEVE JACKSON 52 FOOD NETWORK MAGAZINE