HIBISCUS-LEMON MINI BUNDT CAKES ACTIVE: 45 min l TOTAL: 2 hr l MAKES: 6 1½ cups all-purpose flour, plus more for dusting 1 teaspoon baking powder ½ teaspoon salt 1 cup granulated sugar 4 teaspoons lemon-hibiscus tea leaves (from about 4 tea bags), crumbled with your fingers 1 tablespoon finely grated lemon zest, plus 2 tablespoons lemon juice (from about 1 large lemon) 1¼ sticks (10 tablespoons) unsalted butter, at room temperature 2 large eggs 2 teaspoons pure vanilla extract ¾ cup sour cream Cooking spray 2 cups confectioners’ sugar Jarred hibiscus flowers in syrup, chopped, for topping, plus 2 tablespoons syrup 1. Preheat the oven to 350˚. Whisk the flour, baking powder and salt in a medium bowl. Beat the granulated sugar, crumbled tea leaves and lemon zest in a large bowl with a mixer on medium-high speed until well combined, about 1 minute. Add the butter and beat, scraping down the bowl, until light and creamy, 3 to 5 minutes. Beat in the eggs one at a time until combined, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 batches, alternating with the sour cream. Increase the speed to medium high and beat until smooth. 2. Spray a 6-cup mini bundt pan generously with cooking spray and dust with flour, shaking out any excess. Evenly divide the batter among the cups, filling each about two-thirds of the way. Bake until the cakes are golden on top and spring back when gently pressed, 27 to 32 minutes. Transfer the pan to a rack and let the cakes cool about 10 minutes, then remove the cakes to the rack to cool completely. 3. Meanwhile, whisk the confectioners’ sugar, lemon juice and hibiscus syrup in a medium bowl until smooth and spreadable. (The glaze should be thick; if it’s too stiff, thin with a few drops of water.) Spoon the glaze over the cakes, letting it drip down the sides. Top with some chopped hibiscus F flowers. Let set, at least 20 minutes. OOD PHOTOS: DAVID MALOSH; FOOD STYLING: HADAS SMIRNOFF; PROP STYLING: PAIGE HICKS. HIBISCUS: GETTY IMAGES.
HIBISCUS-GINGER ICE CREAM FLOAT ACTIVE: 25 min l TOTAL: 1 hr 25 min MAKES: 1 drink (plus extra syrup) FOR THE SYRUP 1 cup dried hibiscus flowers 1 cup sugar 4 ¼-inch-thick slices fresh ginger FOR THE FLOAT 2 big scoops vanilla ice cream ½ cup cold seltzer 1. Make the syrup: Combine the hibiscus, sugar, ginger and 1 cup water in a medium saucepan. Bring to a simmer over medium heat, stirring to dissolve the sugar, and cook for about 1 minute. Remove from the heat and let cool, then refrigerate until cold, at least 1 hour. 2. Strain the syrup through a fine-mesh sieve into a liquid measuring cup or storage container; discard the solids. (The syrup will keep for 2 to 3 weeks in a sealed container in the refrigerator.) 3. Make the float: Add the ice cream to a tall glass. Pour 3 tablespoons of the hibiscus syrup over the ice cream. Slowly pour in the seltzer, giving the foam a few seconds to subside. Use the extra hibiscus syrup to make your own soda: Just mix with seltzer.
HIBISCUS-BERRY SNACK MIX ACTIVE: 20 min l TOTAL: 50 min l SERVES: 10 to 12 6 cups rice or corn-and-rice cereal (such as Chex or Crispix) 3 cups mini vanilla wafer cookies 2 4-ounce bars white chocolate, chopped ⅓ cup creamy almond butter 6 tablespoons unsalted butter ¼ teaspoon salt ¾ cup dried hibiscus flowers, ground and sifted, tough pieces discarded 1½ cups confectioners’ sugar ½ cup freeze-dried raspberries, finely crushed 1. Toss the cereal and cookies in a large bowl. Combine the white chocolate, almond butter, butter and salt in a medium microwavesafe bowl. Microwave in 30-second intervals, stirring, until smooth. 2. Pour the white chocolate mixture over the cereal mixture and toss a few times. Sprinkle with the ground hibiscus, tossing to coat as much of the mixture as possible without crushing the cereal. Sprinkle with 1 cup confectioners’ sugar and half of the freeze-dried raspberries and toss again. 3. Spread the snack mix on a parchment-lined baking sheet and let dry, about 30 minutes. Toss with the remaining raspberries and ½ cup confectioners’ sugar until well coated and light pink. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 55
BY MONICA MICHAEL WILLIS Take a look at the top 10 trends and cook up some ideas for your own space! Fluted Islands Midcentury design continues to dominate home decor, and kitchen islands are going back in time with fluted paneling, known as tambour. Canadian designer Rebekah Higgs (@diymom.ca) got the effect here with thin strips of upcycled maple and a bright paint (Paradise Found by PPG Paints) to make the texture pop. Pro tip: Use spacers to help keep the slats straight. To get the look, try Designs of Distinction 1″ Single Bead Tambour, paint-grade, $170 per panel; zoro.com 1
cork accessories “Cork is the new MVP of kitchen materials,” says Kate Doherty, market director at HGTV Magazine. “It’s got eco cred—it’s all natural and sustainably harvested. And cork is chic without trying too hard.” Plus, there’s nothing precious about it: Cork is both water-resistant and durable, and it dissipates heat like a boss, so it’s great as a trivet or coaster. Casafina Cork Trivet with Leather Handle, $27; food52.com Cork & Glass Teapot, $45; uncommongoods.com The Look of Macadamia Cork Apron, $32; zazzle.com wallpapered pantries Tops on this year’s kitchen wish list: a souped-up pantry, according to the National Kitchen & Bath Association’s 2023 trend report. Designers are coming through with the usual smart organization tricks but also with bold wallpapers that make the spaces way more exciting. “It kicks up the personality and makes unpacking pasta and paper towels a lot more fun!” says Houston pro organizer Meggie Mangione (@organizedlifedesign), who chose this cheery lemon pattern. Self-adhesive paper makes it an easy weekend project. Laurapol Lemon Blossoms Wallpaper in Peel and Stick, 2′ x 9′, $84; spoonflower.com 3 2 NO. 1 PHOTO: REBEKAH HIGGS. NO. 3 PHOTO: MEGGIE MANGIONE, CEO OF ORGANIZED LIFE DESIGN. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 57
textured knobs Knobs are like jewelry for cabinets, and this year, ones with tactile surfaces are all the rage. “With their ridges, beads, striations and hammered detailing, these less traditional knobs offer a quick way to personalize or update a kitchen,” says Home Depot hardware expert Andrew Shaver. Knurled metal knobs are best sellers: The machine-etched pattern, like on the brass knob above, gives the pieces a serious edge. Trask Cabinet Knob in aged brass, $23; rejuvenation.com Amerock Hardware Kamari Cabinet Knob in satin nickel, $28; houzz.com Century Hardware Dolce Pull in antique pewter, $32; houzz.com Fermata Knob in brushed golden brass, $16; belwith-keeler.com 58 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 Bring an old favorite color to the table! ’70s Green The Brady Bunch kitchen is back in style—and those beloved avocado green cabinets are actually cool again. You don’t have to go all in on the hue, though. Start with a great piece of oven-to-tableware, like one of these from LeCreuset. Heritage Rectangular Casserole in olive, $135, and 5.5-Quart Round Dutch Oven in olive, $420; lecreuset.com wood hoods Wood surfaces always help warm up a kitchen, but they usually appear in the form of butcher-block counters and cabinet faces. Wood hoods are becoming a popular alternative, as seen in this Fort Mills, SC, space. The reclaimed wood beauty, designed by New Old Interiors (@newoldcustomhomes), looks like art above a Wolf range. For a similar wood hood, check out Jon Archer Designs and Remodel Market on etsy.com 6 5 4 NO. 7 PHOTO: MYSHA BOLEN.
Using gray and white tile modernizes the pattern. checkerboard backsplashes Checks already made a big comeback on kitchen floors, but now they’re moving onto the walls. Designer Mysha Bolen (@remingtonavenue) nailed the trend in her Highland, UT, home with gray tile and a smart shortcut: Instead of mortar, she used double-sided tile adhesive by MusselBound. Cloe 5″ x 5″ Ceramic Tile in gray and white, $9.50 per square foot; bedrosians.com 7
oversize basket lights Rattan furniture is everywhere these days, and rattan kitchen pendants are the latest iteration of the craze. “Oversized is key to this trend,” says Chicago-based HGTV designer Tiffany Brooks. Blogger Sarah Stewart (@lifeonvirginiastreet) chose twofoot-tall woven lights for this Omaha kitchen. They look fresh and summery by day; at night, they cast a moody dappled light that’s perfect for a party. Santa Barbara Pendant in natural, $498 each; serenaandlily.com 8
hyper-customized appliances Ranges and fridges keep getting smarter—and more personalized. Send BlueStar a photo of something colorful you love—a teapot, a pillow, a dress—and they’ll color-coordinate your appliance to it. Samsung will print photos or original designs right onto their Bespoke French Door fridges. And Big Chill offers its appliances in 200-plus colors. If you’re not in the market for a new fridge, microwave or dishwasher, you can always customize your existing one with a vinyl wrap. 36-inch Dual Fuel Range in Pantone Fiery Red, from $11,995; bluestarcooking.com Marlo Thomas Dinner Plates in Red Floral, set of four, $120; williams-sonoma.com workstation sinks Designers never gushed about kitchen sinks until workstation sinks came along. “Any cook will appreciate the versatility of these innovative multitaskers,” says Peter Cardamone, founder of Bluebell Kitchens in Wayne, PA. The sinks maximize space, minimize mess and feature interchangeable accessories like cutting boards, colanders and drying racks. “It makes cleaning up after arranging flowers or chopping fruits and veggies a breeze,” says Louisville, KY, designer Gretchen Black (@gretchenblack), who installed this one. “It’s one of my favorite features in our kitchen.” Elkay Farmhouse Double Basin Fireclay Sink, from $992; build.com 9 10 JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 61 NO. 8 PHOTO: SARAH STEWART. NO. 9 PHOTO: GRETCHEN BLACK. You can match your oven to the exact color of your plates!
weeknight cooking RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON Upgrade your weeknight meals with new dinnerware! Check out our Food Network + Kohl’s collection at kohls.com/foodnetwork. Well & Good SPECIAL EDITION JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 67 PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL. TORTELLINI SOUP PHOTO: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.
ROASTED VEGETABLE GRAIN BOWL ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 Greek yogurt makes for a great healthy dressing: It’s full of probiotics and calcium. ½ acorn squash, seeds scraped out, flesh cubed (unpeeled) 2 turnips, peeled and cubed (or halved baby turnips) ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound brussels sprouts ¾ cup whole-milk Greek yogurt Juice of 1 lime (about 2 tablespoons) 1 small jalapeño pepper, stemmed, seeded for less heat ½ cup packed fresh cilantro ¼ cup packed fresh dill 1 12-ounce bag frozen quinoa (about 3 cups) ½ cup roasted salted pepitas 1. Position racks in the middle and lower third of the oven and place a baking sheet on each rack; preheat to 450˚. Combine the squash, turnips, 2 tablespoons olive oil, ½ teaspoon salt and a few grinds of pepper in a large bowl; spread in a single layer on the lower baking sheet in the oven. Reserve the bowl. 2. Trim and halve the brussels sprouts (or quarter if large). Add to the bowl and toss with 1 tablespoon olive oil, ½ teaspoon salt and a generous grinding of pepper. Spread in a single layer on the other hot baking sheet. 3. Roast the vegetables until tender and browned, stirring once, 20 to 25 minutes for the brussels sprouts and 25 to 30 minutes for the squash and turnips. 4. Meanwhile, puree the yogurt, lime juice, jalapeño, cilantro, dill and a big pinch each of salt and pepper in a blender; season with more salt and pepper. Heat the frozen quinoa as the label directs. 5. Divide the quinoa among bowls and top with the roasted vegetables and pepitas in separate sections. Drizzle with some of the dressing and serve the rest on the side. Per serving: Calories 470; Fat 26 g (Saturated 4 g); Cholesterol 6 mg; Sodium 713 mg; Carbohydrate 46 g; Fiber 10 g; Sugars 8 g; Protein 18 g PORK CHOPS WITH SICILIAN SALAD ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 Pistachios add a good dose of healthy fat to this salad, plus lots of antioxidants. ¼ cup extra-virgin olive oil 4 bone-in pork chops (about ¾ inch thick; 2 to 2¼ pounds) 2 teaspoons dried oregano Kosher salt and freshly ground pepper 1 lemon, halved 2 teaspoons dijon mustard 3 ounces baby spinach (about 3 cups) ½ small head radicchio, shredded ½ fennel bulb, cored and thinly sliced ½ cup pitted kalamata olives, roughly chopped 2 navel oranges ¼ cup pistachios, roughly chopped 1. Heat 1 tablespoon olive oil in a large heavy skillet over mediumhigh heat. Pat the pork chops dry with paper towels; sprinkle both sides with the oregano, salt and pepper. Add to the skillet and cook until the chops are deep golden brown on the bottom, 4 to 5 minutes. Flip and cook until the pork chops are cooked through, about 5 more minutes. Transfer to a clean cutting board or platter and tent with foil. Let rest while preparing the salad. 2. Squeeze the juice of half a lemon into a large bowl. Add the remaining 3 tablespoons olive oil and the mustard; season with salt and pepper. Whisk the dressing until smooth. Slice the remaining lemon half into wedges and set aside. Add the spinach, radicchio, fennel and olives to the bowl. 3. With a sharp paring knife, cut the peel and pith off the oranges. Working over a bowl to collect the juices, slice between the membranes to release the orange segments. Add the orange segments and juice to the salad and toss to coat. 4. Divide the pork chops and salad among plates and top the salad with the pistachios. Serve with the lemon wedges. Per serving: Calories 620; Fat 41 g (Saturated 10 g); Cholesterol 123 mg; Sodium 728 mg; Carbohydrate 17 g; Fiber 4 g; Sugars 8 g; Protein 46 g 68 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023
TORTELLINI SOUP WITH SAUSAGE AND BROCCOLINI ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4 Broccoli is good for you, but broccolini may be even better: One cup has more vitamin C than a small orange! 2 tablespoons extra-virgin olive oil 3 hot Italian sausage links (8 to 10 ounces), casings removed, meat crumbled 1 large onion, chopped 4 cloves garlic, minced 1 teaspoon finely chopped fresh rosemary ¼ teaspoon red pepper flakes 6 cups low-sodium chicken broth 1½ cups strained tomatoes, such as Pomì Kosher salt 1 bunch broccolini, stems thinly sliced on an angle, florets cut into bite-size pieces 1 10-ounce package fresh cheese tortellini Grated parmesan cheese, for topping 1. Heat the olive oil in a large wide pot or dutch oven over medium-high heat. Add the sausage and cook, stirring and breaking it up into chunks, until browned all over, 4 to 5 minutes. Add the onion and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic, rosemary and red pepper flakes; cook, stirring, until the garlic is softened, about 1 minute. Add the chicken broth, tomatoes and ¾ teaspoon salt. Bring to a boil, then reduce the heat and simmer until the soup is slightly thickened, about 15 minutes. 2. Increase the heat to medium high and bring the soup to a rapid simmer. Add the broccolini and tortellini and cook until the broccolini is tender and the tortellini is cooked through, about 3 minutes. 3. Remove the soup from the heat and season with salt. Divide among bowls and top with grated parmesan. Per serving: Calories 570; Fat 27 g (Saturated 9 g); Cholesterol 74 mg; Sodium 1,070 mg; Carbohydrate 52 g; Fiber 5 g; Sugars 7 g; Protein 30 g BARBECUE BISON SLOPPY JOES ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 Add bison to your shopping list: It’s a lean alternative to beef and it also provides iron and zinc. 3 tablespoons vegetable oil 1 white onion, diced 2 bell peppers (1 red and 1 yellow), diced 1 pound ground bison Kosher salt and freshly ground pepper 1 tablespoon ancho chile powder ½ teaspoon garlic powder ⅔ cup ketchup 2 tablespoons dijon mustard 4 whole-wheat hamburger buns 4 slices white American cheese Pickled jalapeños and/or sliced dill pickles, for topping Sweet potato chips, for serving 1. Preheat the oven to 375˚. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until softened but not browned, about 5 minutes. 2. Add the bison, ½ teaspoon salt and a few grinds of pepper to the skillet; cook, breaking up the meat, until no longer pink, 3 to 5 minutes. Add the chile powder and garlic powder and cook, stirring to coat, about 1 minute. Add the ketchup, mustard and ⅓ cup water. Bring to a simmer, reduce the heat to medium and cook, stirring occasionally, until slightly thickened, about 5 minutes. Season with salt and remove from the heat. 3. Arrange the bun bottoms on a baking sheet and top with the meat mixture; top each with a slice of cheese. Add the bun tops, cut-side up, to the baking sheet. Bake until the cheese is melted and the buns are lightly toasted, about 3 minutes. Top the sloppy joes with pickled jalapeños and/or pickles and the bun tops. Serve with sweet potato chips. Per serving: Calories 660; Fat 37 g (Saturated 12 g); Cholesterol 94 mg; Sodium 1,423 mg; Carbohydrate 48 g; Fiber 6 g; Sugars 16 g; Protein 34 g JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 69
TOFU KATSU WITH BROCCOLI SLAW ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 Tofu is a great source of plant-based protein: It contains about 12 grams per 4-ounce serving. 1½ cups long-grain white rice 1 pound extra-firm tofu 1 12-ounce bag broccoli slaw 4 scallions, thinly sliced 2 Persian cucumbers, halved lengthwise and thinly sliced 5 teaspoons rice vinegar 4 teaspoons sweet chili sauce, plus more for serving 2 teaspoons toasted sesame oil Kosher salt ½ cup all-purpose flour 2 large eggs 1¼ cups panko Vegetable oil, for frying Katsu sauce, for serving 1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork. 2. Meanwhile, slice the tofu crosswise into 4 equal-size rectangles. Place the slices between paper towels on a baking sheet; top with another baking sheet. Place a heavy pan on top to press out the moisture. Let stand 15 minutes. 3. Combine the broccoli slaw, scallions and cucumbers in a large bowl. Whisk the rice vinegar, sweet chili sauce and sesame oil in a small bowl. Pour over the slaw and toss; season with salt. 4. Put the flour on a plate. Lightly beat the eggs in a shallow bowl and put the panko on another plate. Dip each tofu piece in the flour, then the eggs, then the panko, turning to coat. Heat ¼ inch vegetable oil in a large nonstick skillet over medium-high heat. Add 2 tofu slices and cook until golden, 2 to 3 minutes per side. Remove to a rack and season with salt. Repeat with the remaining tofu. 5. Divide the tofu and slaw among plates and serve with the rice. Drizzle the katsu sauce on the tofu; serve with sweet chili sauce. Per serving: Calories 680; Fat 16 g (Saturated 2 g); Cholesterol 93 mg; Sodium 407 mg; Carbohydrate 105 g; Fiber 7 g; Sugars 7 g; Protein 27 g SPAGHETTI WITH TURKEY MARSALA MEATBALLS ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 These meatballs are part turkey and part mushroom, which means they’re extra lean. 12 ounces cremini mushrooms 1 pound ground turkey 1 large egg ½ cup panko ½ cup fresh parsley, chopped, plus more for topping Kosher salt and freshly ground pepper 4 tablespoons unsalted butter 1 small onion, thinly sliced 3 cloves garlic, minced ½ cup dry Marsala 12 ounces spaghetti 2½ cups low-sodium chicken broth 1. Preheat the oven to 450˚. Line a baking sheet with parchment paper. Finely chop one-third of the mushrooms; thinly slice the rest. Combine the chopped mushrooms, turkey, egg, panko, parsley, ½ teaspoon salt and a few grinds of pepper in a bowl. Mix with your hands. Roll into 18 to 22 meatballs and place on the baking sheet. Bake until browned and cooked through, 12 to 14 minutes. 2. Meanwhile, bring a large pot of salted water to a boil. Melt 2 tablespoons butter in a large nonstick skillet over medium-high heat; add the sliced mushrooms, onion and a pinch each of salt and pepper. Cook, undisturbed, until starting to crisp, 4 to 5 minutes. Stir and cook until browned, 3 to 5 more minutes. Add the garlic and cook 30 seconds. Add the Marsala and cook until thickened, 1 to 2 minutes. 3. Add the spaghetti to the boiling water and cook 6 minutes. Add the broth to the skillet; bring to a boil, then reduce the heat and simmer until thickened, 5 minutes. Drain the spaghetti and add to the sauce; cook, tossing, until al dente, 3 to 4 minutes. Remove from the heat and add the remaining 2 tablespoons butter; toss. Divide the spaghetti and meatballs among bowls. Top with parsley. Per serving: Calories 720; Fat 24 g (Saturated 11 g); Cholesterol 153 mg; Sodium 646 mg; Carbohydrate 84 g; Fiber 5 g; Sugars 6 g; Protein 43 g 70 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023
love your Drinking unsweetened Lipton black tea every day can help support a healthy heart.* Go on, make your heart smile one cup at a time. Tea is one of the best sources of flavonoids in the diet. Flavonoids are natural dietary compounds, which have been associated with heart health benefits. ! " # $$# %$& ' & ( $
PEPPERONI-AND-CHEESE STUFFED CHICKEN WITH PENNE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 A little pepperoni goes a long way—a single ounce gives these chicken breasts tons of flavor. Kosher salt 4 6- to 7-ounce skinless, boneless chicken breasts 1 ounce pepperoni slices (about ¼ cup), chopped ½ cup finely shredded part-skim mozzarella cheese 1 teaspoon dried oregano, plus a pinch Freshly ground pepper 1 tablespoon extra-virgin olive oil 6 ounces penne (about 2 cups) ½ cup frozen peas 2 tablespoons unsalted butter 2 tablespoons grated parmesan cheese 1. Bring a large pot of salted water to a boil. Meanwhile, cut a 2½-inch slit into the long side of each chicken breast, cutting about two-thirds of the way in. Mix the pepperoni, cheese and a pinch of oregano in a bowl. Evenly stuff the cheese mixture into the chicken pockets. Season with salt, pepper and the oregano. 2. Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken, rounded side down; cook until browned, about 5 minutes. Flip and cook until browned on the other side, 3 to 4 more minutes. Add ¼ cup water to the pan, cover and cook until just cooked through, 3 to 5 minutes. Uncover and set aside. 3. Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the peas in the last 2 minutes. Reserve ½ cup cooking water, then drain the pasta and peas and return to the pot over medium-low heat. Add the butter and ¼ cup of the reserved cooking water. Cook, stirring, until creamy, 2 to 3 minutes. Remove from the heat, stir in the parmesan and season with salt. Divide the pasta and peas among plates. Add a chicken breast to each plate and top with the chicken pan juices. Per serving: Calories 510; Fat 19 g (Saturated 8 g); Cholesterol 134 mg; Sodium 637 mg; Carbohydrate 34 g; Fiber 2 g; Sugars 2 g; Protein 49 g LEEK AND POTATO SOUP WITH POACHED EGGS ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4 Make poached eggs your go-to soup and salad topping: They add protein, vitamin A and zinc. ¼ cup extra-virgin olive oil 3 leeks, halved lengthwise, rinsed well and sliced into half moons Kosher salt 4 cloves garlic, thinly sliced 2 pounds Yukon Gold potatoes, peeled and cut into ½-inch cubes Freshly ground pepper 4 cups low-sodium chicken broth 2 bay leaves 1 bunch watercress, trimmed and roughly chopped 4 large eggs 2 tablespoons finely chopped fresh chives 1. Heat the olive oil in a large pot or dutch oven over medium heat. Add the leeks and a big pinch of salt and cook, stirring occasionally, until tender but not browned, about 5 minutes. Add the garlic and cook until softened, about 1 minute. Stir in the potatoes, ¾ teaspoon salt and a few grinds of pepper. Add the chicken broth, 2 cups water and the bay leaves. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 12 to 15 minutes. Remove from the heat and stir in the watercress until wilted; season with salt and pepper. 2. While the soup simmers, bring a medium saucepan or deep skillet of water to a simmer over medium heat. Crack the eggs into ramekins or teacups. Gently tip the eggs into the simmering water and cook until the whites are set and the yolks are still runny, 2 to 4 minutes. Remove with a slotted spoon to a towel-lined plate. 3. Divide the soup among bowls and add a poached egg to each. Top with the chives and season with pepper. Per serving: Calories 450; Fat 21 g (Saturated 4 g); Cholesterol 186 mg; Sodium 715 mg; Carbohydrate 53 g; Fiber 5 g; Sugars 5 g; Protein 17 g 72 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023
With a little help from Alexia, finding harmony between sweet and savory has never been more effortless. Just twenty minutes and a hint of sea salt are all these sweet potatoes need to bring a fresh, distinctive variation of flavor to the classic French fry. All without any GMOs or superfluous additives. AlexiaFoods.com i n f r o z e n
INSTANT-POT JAMAICAN CURRY CHICKEN ACTIVE: 15 min l TOTAL: 40 min l SERVES: 4 Go big on curry powder: The turmeric in most blends has anti-inflammatory properties. 1½ cups long-grain white rice 2 tablespoons vegetable oil 1 onion, chopped 1¾ pounds skinless, boneless chicken thighs 2 tablespoons Jamaican curry powder ½ teaspoon dried thyme Kosher salt and freshly ground pepper 2 cloves garlic, minced 1 tablespoon minced fresh ginger ½ to 1 habanero chile pepper, minced 1 pound russet potatoes, roughly chopped 2 large carrots, roughly chopped 1 cup low-sodium chicken broth Jamaican hot sauce, for serving 1. Cook the rice as the label directs. Set aside off the heat, about 5 minutes, then fluff with a fork. 2. Heat the vegetable oil in a 6-quart Instant Pot set to sauté. Add the onion and cook, stirring occasionally, until translucent, 4 to 5 minutes. Meanwhile, cut the chicken thighs into 3-inch chunks; place in a large bowl. Toss well with the curry powder and thyme; season with salt and pepper. 3. Add the garlic, ginger and habanero to the Instant Pot and cook 1 minute. Add the chicken, potatoes, carrots and chicken broth, then put on and lock the lid, making sure the steam vent is in the sealing position. Set to pressure-cook on high for 18 minutes. When the time is up, carefully turn the steam valve to the venting position to release the pressure. 4. Divide the rice and curry among bowls. Serve with hot sauce. Per serving: Calories 720; Fat 17 g (Saturated 3 g); Cholesterol 187 mg; Sodium 645 mg; Carbohydrate 89 g; Fiber 6 g; Sugars 4 g; Protein 50 g HALIBUT WITH BACON JAM AND ROASTED GREEN BEANS ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 One serving of halibut contains more than your daily recommended amount of selenium, a powerful antioxidant. 1½ pounds green beans, trimmed 3 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper 4 slices bacon, chopped 1 small red onion, chopped 4 teaspoons whole-grain dijon mustard 4 teaspoons apple cider vinegar 1 tablespoon pure maple syrup 4 6-ounce skinless halibut fillets 2 teaspoons chopped fresh thyme 1. Preheat the oven to 450˚. Toss the beans with 1 tablespoon olive oil, ½ teaspoon salt and a few grinds of pepper on a rimmed baking sheet. Roast, stirring once, until browned and tender, about 25 minutes. 2. Meanwhile, cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, 5 to 7 minutes. Add the red onion and a pinch each of salt and pepper; cook until the onion is very tender, 6 to 8 minutes, reducing the heat if the bacon starts to get too dark. Add the mustard, vinegar, maple syrup and 2 tablespoons water; simmer until sticky, about 1 more minute. 3. Season the halibut fillets all over with salt, pepper and the thyme. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the fish and cook until just cooked through, about 3 minutes per side. 4. Divide the fish and green beans among plates. Top the fish with the bacon jam. Per serving: Calories 420; Fat 22 g (Saturated 6 g); Cholesterol 102 mg; Sodium 730 mg; Carbohydrate 16 g; Fiber 4 g; Sugars 9 g; Protein 38 g 74 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023
This product is bleach-free. Even when all your garbage is all gross. Glad® with Clorox™ bags eliminate food and bacterial odors to keep all your trash all under control.
Healthy Sides ROASTED MUSHROOM AND KALE SALAD Combine ½ sliced shallot and 3 tablespoons sherry vinegar in a bowl. Toss 1 pound quartered cremini mushrooms with olive oil, chopped thyme and salt and pepper on a baking sheet. Roast at 400˚, tossing once, 20 to 25 minutes. Drizzle 8 ounces sliced curly kale with olive oil and season with salt; massage the leaves. Add the shallots and 2 tablespoons of the vinegar to the kale. Add the mushrooms and top with shaved ricotta salata. BAKED SCALLION GRITS Cook 1 minced garlic clove and 4 chopped scallions in butter in a saucepan until softened. Add a pinch each of nutmeg, cayenne, salt and pepper. Add 2 cups each water and whole milk; bring to a boil. Stir in 1 cup quick-cooking grits; return to a boil. Reduce the heat and stir until thickened, 3 to 4 minutes. Stir in 3 tablespoons butter. Cool slightly. Whisk in 2 eggs. Pour into a buttered 2-quart baking dish. Bake at 400˚ until golden, 35 to 40 minutes. ROASTED PARSNIPS WITH RED PEPPER PESTO Toss 1½ pounds parsnips (peeled, halved lengthwise and cut into ¾-inch chunks) with 2 tablespoons olive oil, ½ teaspoon ground coriander and a pinch each of salt and pepper. Roast at 425˚ until browned, 25 minutes. Puree ½ cup roasted peppers, 1 garlic clove, 2 tablespoons each slivered almonds and olive oil, 2 teaspoons lemon juice and ¼ teaspoon each smoked paprika and kosher salt in a food processor. Top the parsnips with the pesto and cilantro. RICE AND BEANS WITH GREEN CHILES Cook ½ diced onion and 1 minced garlic clove in vegetable oil in a saucepan over medium heat, 4 minutes. Add 1 teaspoon ground cumin and a pinch each of salt and pepper. Stir in 1 tablespoon tomato paste; cook 1 minute. Stir in 1 cup rice, a 4½-ounce can diced green chiles, 1½ cups chicken broth and a 15-ounce can black beans (drained and rinsed); bring to a boil. Simmer, covered, until the liquid is absorbed, 20 minutes. Stir in chopped cilantro. 76 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023
IT FEELS GOOD TO GIVE THEM THE BEST The way you care for your family isn’t ordinary. So why give them ordinary eggs? Eggland’s Best provides extraordinary nutrition—which is important for today’s healthy and active lifestyles. Plus, more of the delicious, farm-fresh taste everyone loves. No matter what you’re cooking up. The best matters. Especially when it comes to family. 10x MORE Vitamin E* 6x MORE Vitamin D* 25% LESS Saturated Fat* *compared to ordinary eggs Better taste. Better nutrition. Better eggs.
JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 79 INSIDE THE Test Kitchen of the Month Save time on prep and leave the peel on your squash. Acorn, delicata and honeynut squash all have thin edible skin, so you don’t need to remove it. Bonus: The skin is packed with fiber and antioxidants. Try some squash in the grain bowl on page 68. one after another. You want them to finish cooking at the same time. 4. Cook until the whites are set but the yolks are still jiggly, 2 to 4 minutes. Use a slotted spoon to transfer the eggs to a towel-lined plate; blot dry. How to poach eggs OOL COOKING Spice Primer:CURRY POWDER Curry powders come in countless forms, butthe staple blend is a combination of ground chiles and other warm spices like cardamom, cinnamon, cloves, coriander, cumin, ginger, mustard, pepper, saffron,tamarind,turmeric and more. (Most curry powders don’t actually contain curry leaves.) Forthe chicken curry on page 74,recipe developerKhalilHymore choseJamaicancurrypowder,whichisheavyonallspice, cumin andturmeric.Buyafew different kindsandexperiment. GoodGear Use your vegetable peeler to shave cheese onto salads. We shaved ricotta salata for the kale salad on page 76, but you can also try parmesan, cheddar or any other hard cheese. Food Network TUX Euro Peeler, $14.99; kohls.com WEEKNIGHT COOKING
DOESN’T MEAN YOU More kicks of flavor. More smiling snackers. Have to ®/©2022 Tyson Foods, Inc.
Small Potatoes Take your game day sliders to the next level with tater tot buns! Microwave 2 pounds of frozen tater tots, stirring every 5 minutes, until they’re hot and soft, 10 to 15 minutes. Let them cool slightly, then press 4 tots together on the baking sheet to make each bun half. Bake at 425˚ until crisp, 25 to 30 minutes, and sandwich with your favorite fillings. Turn the page for more party ideas! JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 81 PHOTO: KATE SEARS; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.
big bowl of pretzels usually means it’s party time, but this wasn’t always the case. The first pretzels were eaten out of necessity: According to legend, seventh-century Italian monks created the original soft pretzel—a twisted bread made with just flour, water and salt—as a solution to the strict dietary restrictions of Lent. Some say the shape was meant to look like arms crossed in prayer. Over the centuries, pretzel love spread across Europe and then to the United States, and now they’re practically a pantry essential. Try one of these pretzel snacks for your starting lineup on Super Bowl Sunday, then turn the page for some fun pretzel facts—they make good halftime conversation! FOR THE Win The beloved salty snack has been around for centuries—and fans still can’t get enough.
GAME DAY EATS 4 cups mini pretzel twists 6 tablespoons unsalted butter, melted ½ teaspoon garlic powder 1 clove garlic, grated ¼ cup grated parmesan cheese 2 tablespoons finely chopped fresh parsley 1. Preheat the oven to 350˚. Combine the pretzel twists, melted butter, garlic powder and grated garlic in a large bowl. Toss well. 2. Spread the pretzels on a baking sheet. Bake until lightly toasted but not dry, about 5 minutes. 3. Transfer to a serving bowl, sprinkle with the parmesan and parsley and toss. Vegetable oil, for brushing ½ cup baking soda Kosher salt 1 pound refrigerated pizza dough, at room temperature 1 large egg, beaten Pretzel salt, for sprinkling 1. Preheat the oven to 350˚. Brush a baking sheet with vegetable oil. Combine 8 cups water, the baking soda and 2 teaspoons kosher salt in a large pot; bring to a boil. 2. Meanwhile, cut the pizza dough into 6 equal pieces. Roll each piece into a 2-foot-long rope. Working with 1 rope at a time, form into a U shape, then cross one end over the other twice to make a double twist in the middle. Attach the ends of the rope to the bottom of the U to make a pretzel shape, using water to stick the pieces down. 3. Working in batches, use a slotted spoon to lower the pretzels into the boiling water. Cook, flipping once, until the dough is slightly puffed, about 30 seconds per side. 4. Remove the pretzels with the slotted spoon and transfer to the baking sheet; brush with the beaten egg and sprinkle with pretzel salt. Bake until golden brown, 20 to 25 minutes. GARLIC-PARMESAN PRETZELS ACTIVE: 10 min l TOTAL: 15 min l SERVES: 6 to 8 Vegetable oil, for brushing 1 pound refrigerated pizza dough, at room temperature 8 hot dogs ½ cup baking soda Kosher salt 1 large egg, beaten Spicy mustard, for dipping 1. Brush a baking sheet with vegetable oil. Cut the pizza dough into 8 equal pieces. Roll each piece into a 12-inch-long rope. Wrap each rope around a hot dog. Arrange on the baking sheet, loosely cover and set aside at room temperature until puffy, 45 minutes. Preheat the oven to 400˚. 2. Combine 3 quarts water, the baking soda and 2 tablespoons salt in a large pot; bring to a boil. Working in batches, use a slotted spoon to lower the pigs in a blanket into the boiling water. Cook, turning once, 1 minute. 3. Remove the pigs in a blanket with the slotted spoon and return to the baking sheet; brush with the beaten egg and sprinkle with more salt. Bake until browned, 15 to 20 minutes. Serve with mustard. PRETZEL PIGS IN A BLANKET ACTIVE: 20 min l TOTAL: 1 hr 25 min l MAKES: 6 SHORTCUT SOFT PRETZELS ACTIVE: 30 min l TOTAL: 55 min l MAKES: 6 JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 83 OPENER PHOTO: KATE SEARS; FOOD STYLING: BARRETT WASHBURNE. SOFT PRETZELS: RYAN DAUSCH. GARLIC-PARMESAN PRETZELS: RALPH SMITH. PRETZEL PIGS IN A BLANKET: ANDREW PURCELL.
FOR THE BROWNIES Cooking spray 2 18.3-ounce boxes fudge brownie mix ¼ teaspoon cayenne pepper 1⅓ cups vegetable oil 5 large eggs, beaten ½ cup water 1½ cups crushed pretzel slims (about 3 cups whole slims), plus 20 whole slims for topping FOR THE CARAMEL ½ cup sugar 2 tablespoons water 3 tablespoons unsalted butter, cut into pieces 2 tablespoons heavy cream ½ teaspoon pure vanilla extract Coarse salt, for sprinkling Whipped cream, for serving 1. Make the brownies: Preheat the oven to 325˚. Spray a 9-by-13-inch baking dish with cooking spray. 2. Whisk together the brownie mix and cayenne in a large bowl. Stir in the vegetable oil, beaten eggs and water until just combined; do not overmix. Stir in the crushed pretzels. Spread the batter in the baking dish and top with the whole pretzels in a 4-by-5 grid. Bake until the brownies are puffed and a tester inserted 2 inches from the edge comes out with a few crumbs, 55 minutes to 1 hour. Let cool on a rack. 3. Make the caramel: Put the sugar in a small saucepan, drizzle with the water and set over medium heat. Cook, without stirring, until the sugar melts, 2 to 3 minutes. Continue to cook, swirling the pan occasionally so the edges don’t burn, until the sugar syrup is a dark amber, about 8 more minutes. 4. Whisk the butter into the caramel, then whisk in the heavy cream. Return to a simmer just to combine, then remove from the heat. Whisk in the vanilla. Pour the caramel into a glass measuring cup and let cool until thick enough to drizzle, 3 to 4 minutes. 5. Drizzle the caramel over the brownies and sprinkle lightly with coarse salt. Let cool completely in the baking dish before cutting into squares, each with a whole pretzel on top. Serve with whipped cream. GOOEY CHOCOLATE–SALTED CARAMEL PRETZEL BROWNIES ACTIVE: 25 min l TOTAL: 2 hr 15 min l MAKES: 20 EDDIE JACKSON’S . 84 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 PRETZEL BROWNIES: KATE SEARS; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.
GAME DAY EATS Guy Fieri’s first job was running a pretzel cart on the back of a bicycle at age 10. He called it the Awesome Pretzel Cart. In Luxembourg, locals celebrate loved one a sweet almond pretzel. Cheese sauce is by far America’s soft pretzel dip of choice; mustard is a distant second. About two-thirds of people eat Soft pretzels have been sold from pushcarts on the streets of NYC for more than 200 years. A pretzel without salt is called a baldy. The pretzel emoji was introduced in 2017, two years after the popcorn emoji . Pennsylvania makes a whopping 80% of the country’s pretzels. Pretzels and beer are a classic combo—and now companies are combining them. Captain Lawrence and Evil Genius both launched limited-edition beers brewed with pretzels during Oktoberfest. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 85 CHEESE SAUCE: JOEL GOLDBERG. PORTRAIT OF ANNE BEILER AND BEER: GETTY IMAGES. ALMOND PRETZEL: ALAMY.
These are the most popular Super Bowl dips in every state, according to Instacart. See if you agree—then whip up your favorite! blue cheese salsa Ranch cheese guacamole spinach- artichoke GAME DAY EATS 86 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 ILLUSTRATION: STEPHANIE CARTER. RANCH DIP: KANG KIM. BLUE CHEESE DIP: LEVI BROWN. PARSLEY AND DILL: ANDREW PURCELL. HOT CHEESE DIP: RYAN DAUSCH. AVOCADO, TOMATOES, BLUE CHEESE AND CHEDDAR: GETTY IMAGES. ARTICHOKE: BEN GOLDSTEIN. SALSA AND GUACAMOLE: RALPH SMITH. SPINACH-ARTICHOKE DIP: KARL JUENGEL.
Fresh Salsa Soak ½ cup finely chopped white onion in cold water, 15 minutes; drain. Toss with 3 diced tomatoes, 1 diced seeded jalapeño, 1 minced garlic clove and ⅓ cup chopped cilantro. Stir in a squeeze of lime juice and season with salt. Chunky Guacamole Pile ¼ cup chopped white onion, 1 chopped serrano chile, ¾ cup fresh cilantro and a big pinch of kosher salt on a cutting board. Chop, then mash into a paste with the flat side of the knife. Transfer to a bowl and mash with 3 diced avocados. Stir in 1 diced tomato and season with salt. Buttermilk Ranch Dip Whisk together ⅓ cup buttermilk, ½ cup mayonnaise, ¼ cup each sour cream and minced red onion, 1 tablespoon each chopped chives, dill and parsley and 1 minced garlic clove. Season with salt. Blue Cheese Dip Mix together 1½ cups sour cream, ¾ cup mayonnaise and ½ pound crumbled blue cheese. Add 1 tablespoon chopped chives; season with Worcestershire sauce, celery salt and pepper. Smoky Spinach-Artichoke Dip Combine 1 cup grated smoked mozzarella, ½ cup grated parmesan, 8 ounces cream cheese, 1 grated garlic clove, one 10-ounce box chopped frozen spinach (thawed) and a 10- to 12-ounce jar chopped artichoke hearts (drained) in a small slow cooker; season with salt and pepper. Cover and cook on high, 2 hours. If desired, transfer to a broiler-proof dish, top with mozzarella and broil until melted. Hot Cheese Dip Heat 1 tablespoon vegetable oil in a 9-inch cast-iron skillet over medium heat. Add 1 chopped shallot, 1 chopped garlic clove and ½ teaspoon each ground cumin and kosher salt; cook until softened, about 3 minutes. Carefully add ¼ cup tequila or water; cook until almost dry. Off the heat, stir in 6 ounces each grated cheddar and pepper jack cheese. Broil until bubbling, 2 to 3 minutes. Top with sliced pickled jalapeños and chopped cilantro. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 87
The big game is in Arizona this year. Get in the spirit with an over-the-top party menu. A Super Bowl QUESO MAC AND CHEESE PHOTOS: DAVID MALOSH; FOOD STYLING: HADAS SMIRNOFF; PROP STYLING: PAIGE HICKS. RECIPES BY JESSICA D’AMBROSIO, KHALIL HYMORE AND STEVE JACKSON
GAME DAY EATS STEAK FAJITAS JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 89
DRIED CHILE SALSA ACTIVE: 15 min l TOTAL: 45 min MAKES: 1½ cups 2 dried ancho chile peppers, stems removed 2 to 3 dried chiles de arbol, stems removed ½ jalapeño pepper, seeded 3 scallions, trimmed 2 cloves garlic, unpeeled 2 plum tomatoes 2 tablespoons distilled white vinegar 1 cup packed fresh cilantro 1 teaspoon agave syrup Kosher salt 1. Preheat the broiler. Place the dried chiles in a medium heatproof bowl and cover with boiling water. Let stand until soft and pliable, about 30 minutes. Drain, reserving the soaking liquid. Transfer the chiles to a blender. 2. Heat a large cast-iron skillet over high heat. Add the jalapeño, scallions, garlic and tomatoes; immediately place the skillet under the broiler. Cook until charred in spots, about 4 minutes. Peel the garlic. 3. Add the skillet ingredients, vinegar, cilantro, agave, 1 teaspoon salt and 1 tablespoon of the reserved soaking liquid to the blender. Puree, adding more soaking liquid as needed until smooth. Let sit at least 2 hours before serving. QUESO MAC AND CHEESE ACTIVE: 30 min l TOTAL: 55 min l SERVES: 6 to 8 5 tablespoons unsalted butter 1 cup panko Kosher salt 1 pound elbow macaroni or small shell pasta 3 tablespoons all-purpose flour ½ teaspoon mustard powder ¼ teaspoon cayenne pepper 3 cups whole milk 8 ounces sharp cheddar cheese, shredded 8 ounces monterey jack cheese, shredded 8 ounces Velveeta, cut into small cubes 1 10-ounce can diced tomatoes with green chiles 1 4-ounce can diced green chiles Assorted toppings (see below) 1. Preheat the oven to 350˚. Melt 2 tablespoons butter in a medium skillet over medium-low heat. Add the panko and cook, stirring occasionally, until evenly golden brown, 5 to 7 minutes. Season with salt and transfer to a small bowl. 2. Bring a medium saucepan of salted water to a boil. Add the pasta and cook as the label directs for al dente. Drain well and set aside. 3. Meanwhile, melt the remaining 3 tablespoons butter in a large wide pot or dutch oven over medium heat. Add the flour and stir to make a paste; cook, stirring, until the paste is smooth and the flour is cooked but not browned, about 3 minutes. Whisk in the mustard powder, cayenne and ¾ teaspoon salt. 4. Increase the heat to medium high and gradually whisk in the milk until smooth. Bring to a simmer, whisking occasionally, then reduce the heat and simmer until thickened slightly, about 3 minutes. Whisk in the cheddar, monterey jack and Velveeta in a few batches until melted and smooth, letting the cheese melt before adding more. When the sauce is smooth, remove from the heat, add the pasta and stir to coat. Stir in the canned tomatoes and canned chiles. 5. Scrape the pasta into a 3-quart baking dish; sprinkle the toasted panko evenly on top. Bake until the sauce is bubbling around the edges, 20 to 25 minutes. Let cool slightly. Serve with assorted toppings. The Toppings Bar These fixin’s taste great with everything on the table. Sliced radishes Lime wedges Pickled and/or fresh jalapeños Crumbled cotija cheese Hot sauce Chopped fresh cilantro Diced avocado Sour cream or crema Pico de gallo and salsa GAME DAY EATS
STEAK FAJITAS ACTIVE: 40 min l TOTAL: 40 min (plus marinating) l SERVES: 6 to 8 FOR THE MARINADE AND STEAK ½ white onion, cut into thick wedges 4 cloves garlic, peeled 1 teaspoon vegetable oil 2 dried ancho chile peppers, stems removed ⅓ cup plus 2 tablespoons fresh orange juice 2 tablespoons fresh lime juice 1 teaspoon ground cumin 1 teaspoon ground coriander 1 teaspoon dried oregano Kosher salt and freshly ground pepper 2½ pounds flatiron steak (about six 7-ounce steaks, ½ to ¾ inch thick) FOR THE FAJITAS 2 red onions, sliced into ½-inch-thick strips 2 red bell peppers, sliced into ½-inch-thick strips 2 poblano peppers, sliced into ½-inch-thick strips ½ teaspoon ground cumin ½ teaspoon ground coriander ½ teaspoon dried oregano ½ teaspoon garlic powder 6 tablespoons vegetable oil Kosher salt and freshly ground pepper ½ cup fresh cilantro, chopped Flour tortillas (see right) Assorted toppings (see left) 1. Make the marinade: Preheat the broiler. Toss the white onion, garlic and vegetable oil on a baking sheet. Broil, turning halfway through, until softened and charred in spots, 3 to 5 minutes. Meanwhile, toast the ancho chiles in a large cast-iron skillet over medium-high heat, turning, until blistered slightly, 3 to 5 minutes. Transfer to a medium bowl and cover with water. Let soak until softened, about 20 minutes. Drain, reserving the soaking liquid. 2. Combine the broiled onion and garlic, the softened ancho chiles plus 2 tablespoons of the soaking liquid, the orange juice, lime juice, cumin, coriander, oregano, 1 teaspoon salt and a few grinds of pepper in a blender; blend until very smooth. 3. Pour the marinade into an 8-inch square baking dish and add the steak, turning to coat. Cover and refrigerate 3 to 4 hours. Remove from the refrigerator and let sit at room temperature about 30 minutes before cooking. 4. Make the fajitas: Place a baking sheet on the middle oven rack and preheat to 475˚. Combine the red onions, bell peppers, poblanos, cumin, coriander, oregano, garlic powder, 2 tablespoons vegetable oil, ½ teaspoon salt and a generous grinding of pepper in a large bowl; toss to coat. Spread on the hot baking sheet and roast, tossing halfway through, until the vegetables are crisp-tender and charred in spots, 12 to 16 minutes. Remove and toss with the cilantro. 5. Meanwhile, wipe off some of the marinade from the steaks, place them on a separate baking sheet and season generously with salt and pepper. Heat 2 tablespoons vegetable oil in a large cast-iron skillet over medium-high heat until very hot. Add half of the steaks and cook until browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and cover with foil. Wipe out the skillet, add the remaining 2 tablespoons vegetable oil and repeat with the remaining steaks. Let the steaks rest, 5 to 10 minutes, then slice against the grain. 6. Serve the steak and vegetables with the tortillas and assorted toppings. FLOUR TORTILLAS ACTIVE: 1 hr l TOTAL: 1 hr l MAKES: 16 3 cups all-purpose flour, plus more as needed ½ teaspoon baking powder 1 teaspoon salt ⅓ cup lard or vegetable shortening 1 cup hot water 1. Whisk the flour, baking powder and salt in a large bowl. Add the lard and mix with your hands until crumbly. Slowly pour in the hot water, mixing with your hands. If the dough is still sticky, add more flour, 1 teaspoon at a time. Turn out onto a lightly floured surface and knead until smooth, 2 to 3 minutes. Cover with a damp towel and let rest 10 minutes. 2. Line a baking sheet with a damp towel. Knead the dough a few times, then divide into 16 balls. Flatten the balls into small disks. Roll out each disk into a 6-inch round and place on the baking sheet; cover with another damp towel. 3. Heat a cast-iron skillet over medium heat. Add a tortilla and cook until puffed and browned in spots, 30 to 45 seconds. Flip and press slightly with a spatula; cook 45 more seconds. Flip and cook 10 to 15 seconds on the first side. Remove to a plate lined with a dry towel and cover with another dry towel to keep warm. Repeat with the remaining tortillas. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 91
RECIPES BY KAREN TACK ICE CREAM SANDWICH FOOTBALLS 1. Cut a 16-ounce frozen pound cake horizontally into ⅓-inch-thick slices. Cut out 18 footballs using a 3½-inch football-shaped cookie cutter; arrange on a parchment-lined baking sheet. 2. Cut the carton off 1 quart chocolate ice cream (make sure it’s frozen solid!) and place it on its side; cut crosswise into ½-inch-thick rounds. Cut out footballs from the ice cream (9 total). Quickly place each in between 2 pound cake pieces and freeze at least 2 hours. 3. Place the sandwiches on a rack set on a baking sheet and pour chocolate shell topping over them. Freeze until set, then pipe laces and stripes with vanilla frosting. Return to the freezer. Round out your Super Bowl spread with a football for everyone! 92 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023
GAME DAY EATS MINI CUPCAKES WITH ALMOND FOOTBALLS 1. Line two 24-cup mini-muffin pans with paper liners. Prepare a 15- to 16-ounce box chocolate cake mix as the label directs; divide among the mini-muffin cups, filling them halfway. Bake at 350˚ until a toothpick comes out clean, 11 to 14 minutes. Transfer to a rack and let cool. 2. Top the cupcakes with vanilla frosting tinted with green food coloring. Mix 2 cups sweetened shredded coconut with 2 teaspoons warm water and a few drops of green food coloring. Sprinkle on top of the cupcakes. 3. Top each with a milk chocolate– covered almond. Pipe laces with vanilla frosting. CEREAL TREAT FOOTBALLS 1. Combine one 10-ounce bag mini marshmallows with 4 tablespoons butter and ½ cup mini chocolate chips in a large microwave-safe bowl. Microwave, stirring every 20 seconds, until the butter and chocolate are melted; stir to combine. 2. Pour in 7 cups cocoa rice cereal and stir until coated. 3. Spray your hands with cooking spray, then shape into twelve 4-inch footballs on a parchment-lined baking sheet. Let cool, then pipe laces and stripes with vanilla frosting. PHOTO: YUNHEE KIM; FOOD STYLING: KAREN TACK; PROP STYLING: SARAH SMART.
ALL-STAR COOKING
o one is a stranger for long at Bernie’s, the café, restaurant and marketplace that Molly Yeh just opened in East Grand Forks, MN. The Girl Meets Farm host named the spot after her first daughter, and she put her whole heart into every detail. “My dream was to celebrate the food of the Midwest, which I love so much, and create a place where everyone—farmers, construction workers, families, friends—would feel comfortable,” she says. On the menu: regional specialties like hotdish and cheese curds; foods that reflect the local German and Scandinavian heritage, such as knoephla soup (dumpling and potato soup) and a lefse dog; and baloney and cheese from local purveyors. “The last great bread bakery in town closed years ago,” says Molly, so she put 10-plus types of bread on the café menu. She also worked hard to preserve the details of the historic building, including the distinctive horseshoe bar—the first of its kind in America. “Opening a restaurant is a big deal. It took a village to get this up and running.” If all goes well, she jokes, next up will be Ira’s Bagels, named after Bernie’s baby sister. Take a look around, then try a recipe from the menu! n ” Ihope all “ the love we ve put intoBernie s will expand and the community will feel it . The art deco building was originally home to Whitey’s, a beloved restaurant with a history as a speakeasy. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 95 CHANTELL AND BRETT QUERNEMOEN.
JUST LIKE HOME Molly bought a mix of vintage diner plates to play up Bernie’s homey feel, and she filled the menu with snacks and share plates. Her smorgasbord includes ham and cheese and Danish rye (aka rugbrød) you can dip into a soft-boiled egg. She commissioned woodworkers to build the tables and the signature crayon holders, modeled after Swedish folk-art Dala horses. Bernie’s indoor “greenhouse” can be reserved for special events. ALL-STAR COOKING
TIME TO SHOP Bernie’s is open for breakfast, lunch and happy hour. The marketplace (left) sells grab-andgo meals along with kitchenware, specialty items like Molly’s favorite tahini from Seed + Mill in New York City, and copies of her recent book, Home Is Where the Eggs Are. WRITE THIS WAY! Three-year-old Bernie makes a beeline for the café’s chalkboard whenever she visits. Her dad, Nick Hagen, took a break from the farm to help draw flowers. MOLLY YEH’S BEANY BRINY SALAD ACTIVE: 15 min l TOTAL: 15 min SERVES: 2 to 4 2 large cloves garlic, smashed and peeled Juice of ½ lemon 1 15-ounce can navy beans, drained and rinsed 6 tablespoons extra-virgin olive oil, plus more for topping ¼ teaspoon smoked paprika Kosher salt and freshly ground pepper Baby greens, giardiniera, olives, crumbled feta cheese and flaky salt, for topping Sourdough bread, for serving 1. Put the garlic in a small bowl and cover with the lemon juice. Let sit 5 minutes to mellow out the raw garlic flavor. 2. In a food processor, combine the navy beans, olive oil, smoked paprika, a big pinch of salt, a few grindings of pepper and the garlic and lemon juice. Blend until very smooth, a full 2 to 3 minutes. Taste and adjust the seasonings as desired. 3. Spoon the dip into a bowl and add the desired toppings; drizzle with olive oil. Serve with sourdough bread. JANUARY/FEBRUARY 2023 ● FOOD NETWORK MAGAZINE 97
CHIPOTLE CHEDDAR CRACKERS ACTIVE: 20 min l TOTAL: 1 hr 35 min (plus cooling) l ¼ pound (1 stick) unsalted butter, at room temperature ½ pound aged Cheddar, such as Grafton 2-year, grated (see note) 1 cup plus 2 tablespoons all-purpose flour ½ teaspoon ground chipotle powder Kosher salt Flaked sea salt, such as Maldon 1. In the bowl of an electric mixer fitted with the paddle attachment, place the butter, Cheddar, all of the flour, the chipotle powder and 1 teaspoon kosher salt. Add 1½ tablespoons water and mix on low speed to combine the ingredients. Turn the mixer to medium and beat for 30 seconds, until the ingredients come together in big clumps. 2. Transfer the dough to a lightly floured cutting board and roll it into a log 12 inches long by 1½ inches wide. Wrap in plastic and refrigerate for at least 1 hour.(You can refrigerate the dough for several days or freeze it for up to 4 months.) 3.When ready to bake, preheat the oven to 350˚. 4. Line two sheet pans with parchment paper. Slice the dough ½ inch thick (see note) and place the rounds 1 inch apart on the parchment paper. Sprinkle with sea salt and bake for 15 to 17 minutes, until golden brown. Cool on the sheet pans or a baking rack and serve at room temperature. NOTES: Grate the Cheddar on a box grater or in a food processor fitted with the carrot-grating disk. I use a 3- to 4-inch paring knife, dipping it in warm water occasionally to make slicing easier. ears ago, I asked my assistant what question home cooks ask us the most. She didn’t hesitate to answer: “Can I dishes we can make ahead and freeze for later. The key to freezing baked goods like these crackers is to assemble the dough and freeze it unbaked. I defrost it overnight in the fridge for the best texture, then slice and bake the crackers just before serving. They taste exactly as they would if you prepared them that day. These chipotle cheese crackers are a perfect hors d’oeuvre with drinks. Make a few batches to freeze: They bake in about 15 minutes, so you’ll always have these warm, spicy, cheesy bites to serve to your guests. No stress! y Ina Garten shows us the perfect make-ahead bite. NowÑʵƇ Later ALL-STAR COOKING check out Ina’s latest cookbook, Go-To Dinners ($35, Clarkson Potter). 98 FOOD NETWORK MAGAZINE ● JANUARY/FEBRUARY 2023 RECIPE FROM GO-TO DINNERS. COPYRIGHT © 2022 BY INA GARTEN. PHOTOGRAPHS COPYRIGHT © 2022 BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE.
For youR yoUng EateR graPhic novEls AbouT foOdy BestIes! StaRt tHe sErieS toDay! Copyright © 2023 by Stephen Shaskan Learn more by scanning the QR code! ————— reaDer!
2 NO PURCHASE NECESSARYTO ENTER OR WIN. Food Network Magazine January/February 2023 NameThis Dish Contest. Sponsored by Hearst Magazine Media, Inc. Beginning December 23, 2022, at 12:01 a.m. ET,through February 3, 2023, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/namethisdish on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries mustinclude your name, address, email address and a creative name forthe recipe that appears in the January/February 2023 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/namethisdish. How to enter: Read the recipe and come up with a creative name for it. Go to foodnetwork.com/ namethisdish and enter by February 3, 2023. 1. For the chili: Heat the olive oil in a large dutch oven over medium heat. Add the onion, bell peppers, zucchini and/or squash and carrot. Cook, stirring, until the vegetables start softening, 5 to 6 minutes. Add the garlic and jalapeño and cook 1 minute. Sprinkle with the chili powder, cumin, oregano and 1 teaspoon salt and stir to coat. Add the diced tomatoes, tomato sauce and broth; bring to a simmer. Submerge the bay leaves in the liquid and stir in the beans. Simmer, uncovered, until thick (thicker than regular chili), about 20 minutes. Remove and discard the bay leaves. 2. Preheat the oven to 400˚. Butter a 9-by-13-inch baking dish. For the cornbread: Combine the cornmeal, flour, baking powder, 1 teaspoon salt and the baking soda in a medium bowl and whisk to combine. In a large bowl, whisk the buttermilk, egg and melted butter until smooth. Add the cornmeal mixture to the egg mixture and whisk to combine. Stir in the cheese. 3. Pour the chili into the baking dish, then top with the cornbread mixture and spread to the edges. Bake until the cornbread is lightly golden and cooked through, about 25 minutes. Let sit 5 minutes before serving. FOR THE CHILI 2 tablespoons extra-virgin olive oil 1 onion, chopped 2 bell peppers (any color), chopped 2 small zucchini and/or yellow squash, chopped 1 carrot, chopped 4 cloves garlic, finely chopped 1 jalapeño pepper, chopped (seeded, if desired) 2 tablespoons chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano Kosher salt 1 10-ounce can diced tomatoes with green chiles 1 8-ounce can tomato sauce 1½ cups vegetable broth 2 bay leaves 2 15.5-ounce cans black beans and/or pinto beans, drained and rinsed FOR THE CORNBREAD 4 tablespoons salted butter, melted and cooled, plus more for the baking dish 1 cup fine yellow cornmeal ½ cup all-purpose flour 1½ teaspoons baking powder Kosher salt ½ teaspoon baking soda 1¼ cups buttermilk 1 large egg 1 cup grated pepper jack cheese Dream up a clever name for this casserole and you could win big. One winner will receive $500 and three runners-up will each receive $50! Name This Dish! ????????????? 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M A D E WIT H OLIVE OIL
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