food network magazine - april 2016

8/18/2019 Food Network Magazine - April 2016

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VERANDA BLEND®

pairs with

Chocolate Vanilla Crepes

with Berries

B L O N D E

WELCOME THE FRESH NEW SEASON with a sunny backyard brunch that celebrates all the

senses. Invite friends and family to gather for a menu of crowd-pleasing dishes and Starbucks®

blends, with tasting notes from mild and smooth to intense and smoky that awaken the flavors

A D V E R T I S E M E N T

TASTING

NOTES

mild &smooth


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Try Pike Place ® Roa st w ith cho co late,cinnam o n an dnu ts to co m p lem en t its sm o o th and b alance d taste.

P IK E P L A C E ® R O A S T

pairs with

FrenchToastSticksinShooterC upsw ithC aram el

D ippingSauce

TA S T IN GN O T E S

smooth &balanced



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Try Fren ch Roast w ith ro asted veg g ies an d nutsto co m p lem en t its inten se and sm o ky taste.

Find®

you bu ygroceries.

N O TE S

sm oky


FR E N CH R O A ST

pairsw ith

R oasted R edP epper and G oat

C heese Tart


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Getthe guide at

We can turn them into m om ents thatlastforever.

Our future is yetto be w ritten.

The seconds thatp ass are ours for the taking .


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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E

ContentsFoodNetworkMagazine

APRIL

Do you know

your fresh

herbs? Identifythese five and

check your

answers below.

O P T O B O T T O M : M I N T , R O S E M A R Y , P A R S L E Y , S A G E , O R E G A N O T H I S P A G E , P H O T O : R A L P H S M I T H ; F O O D S T Y L I N G : B R E T T K U R Z W E I L . C A L E N D A R P H O T O S : J E F F H A R R I S / S T U D I O D ; F O O D S T Y L I N G : B R E T T K U R Z W E I L .

M A C A R O O N : A N D R E W P U R C E L L . C U C U M B E R W A T E

R : J E F F R E Y W E S T B R O O K / S T U D I O D . R H U B A R B : P A U L S I R I S A L E E . C O F F E E I C E C U B E S A N D B A S K E T : L E V I B R O W N .


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8 Recipe Index1 0 To You r Health1 6 Editor’s Letter18 You Asked

14 5 Great Shot!14 6 Good Q uestion

6 FOOD NETWORK MAGAZINE ● APRIL 2016

In the Know 23 Faux Real!• Check out the

sweetest plate of ribs ever.

2 5 Fo od New s • Find out which musiccan make your food taste better.

29 Fresh Herbs 101 • Learn how tohandle, chop and store fresh herbs.

3 4 Big Mom ents in Jelly BeansThese little treats have quite a story.

36 Paint by Num bers • Dye thisyear’s eggs with food coloring!

4 0 Open for Business • Steal somedecorating ideas fromMarcMurphy’snewTampa restaurant.

4 8 Star Kitchen • Cake Wars host

Jonathan Bennett shows us around.

Fun Cooking5 3 Morning Matzo • Make a

matzo treat that looks like a Pop Tart!

54 On a Roll• Dig into the best eggsandwich of all time.

5 6 Which Side Are You On? • FoodNetwork fans choose: ham or lamb.

5 8 The Best Thing SinceSlice d Brea d • Bake anamazing pull-apart loaf in yourfavorite flavor.

6 2 5 0 Thing s to Make w ith Yogu rtMix this refrigerator staple intosoups, sweets and more.

65 Piece of Cake!• Fool everyonewith a cake that looks like astuffed artichoke.

o g u r Things to Make with50

PHOTOGRAPHS BY

JUSTIN WALKER

● DINE WITH

A PRINCESS

●

MAKE MICKE Y

CUPCAKES

i o n

P l u s DISNE Y

VACA TION

GIVEA WA Y!!!

DISNE Y

WORLD

DISNE Y

WO R L D

WALT

Weeknight Cooking7 1 Week nigh t Dinn ers • Whip up

some easy new meals in no time.

9 5 Inside the Test Kitche nOur recipe developers reveala genius garlic-peeling trick.

Weekend Cooking

98 Have a Heart•

A

manda Freitagshows us how to break downartichokes.

1 0 4 Try This at Hom e:Matzo BallSoup • All-Star Academy’ sAndrew Zimmern shares a favoritefamily recipe.

1 1 0 A Fresh Take o n RisottoIna Garten puts spring produce tothe best possible use.

11 2 Spring Chicken • Try a newroast chicken for your Sunday dinne

Party Time11 9 Hop to It!• Pour some carrot-spike

mimosas forEaster brunch.

1 2 0 Pairing Up:Peas a nd MintStar chefs turn the classic flavorcombo into party foods.

1 2 4 Easter w ith Alex • What toserve for the big meal? This greatmenu fromAlex Guarnaschelli.

13 0 Herb Sw eet Herb • Spruce updesserts with garden-fresh herbs.

On the Road1 3 7 Close Call!• Cracker Jack or

peanuts? Find out whereAmerica falls.

13 9 A Whole New BallGam eCheck out the most over-the-topballpark bites in the country.

Contest14 8 Nam e This Dish!• Enter this

month’s recipe-naming contest.

Cover ph otograp h by Ryan Dausch Food styling: Christine Albano;prop styling: Marina Malchin

Page

62

121

104

128

114

BONUS RECIPES

Special

Section!


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Clinique Sm art™ SPF 15 Moisturizer.Plum ps skin by 70% instantly.Proven to visibly sm ooth lines,even tone and lift at 4 w eeks.More sm art thinking at clinique.com

Clinique Smart™ Custom-RepairSerum and New SPF 15 Moisturizer

New

Our lig ht b ulb m o m e nt.If a woman cando at least four thingsat once, her skin careshould too.

Visibly erase wrinkles.Even skin tone.Lift.Hydrate.

© C

l i n i q u e L a b o r a t o r i e s , L L C


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BREAKFAST AND BRUNCH

Recipe Index

Roasted Oysters w ithGarlic-Parsley Butter

47

Ma tzo Bre ak fa st Ta rts Gra no la Wa ffle s Blu eb erry Co ffe e Ca ke

53 62

Loaded Egg Sandw ich

55

Ham -and -Herb Bread

61

Ga rlic-Asiago BreadBlueb erry–Cream CheeseBread

61 61

Choco late-Cinn am onBread

61

62

62

SNACKS AND APPETIZ ERS

62

Tang y Guacam ole Chilled Cucum ber-Watercress Sou p

Sw eet Pea Dip

122

“Nam e This Dish !” Sn ac ks

Greek Mea tba lls

148

Chilled Pea So upw ith Spicy Crab

121

Marina ted Artich ok es

99


62

Bonus Recipes

on page 62!

MEAT,POULTRY AND EGGS

Chopped C heeseburgers Roast Leg of Lam b w ithGing er an d Mint

76

So y-Glaz edRoast Ch icke n

114

Ham and Gruyère Q uiche

84

try Andrew

ZImmern’s

Family Recipe!

Sm oky SpanishRoast Ch icke n

Matzo BallSoup

117 105

Articho ke-Salam iStrom boli

62

Fried Ch ick en

72

Lem on-HerbRoast Chicke n

Chicke n w ith Ga rlicPotatoes and Asparagu s

72

Slow -Cook er Ind ianButter Chick en

84 113

57

Sp an ish Porkw ith Chickp eas

Pork Cho ps w ithCornbread Stuffing

78 88

Spicy Ho ne y-Glaze d Ha m

56

o g u r

T hings to Mak e w ith

50

P HO T O G R A P H S B YJ U S T IN W A L K E R


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Contents

FISH AND SEAFOOD

Snap per w ith Fenn eland Tom atoes Sob a Noodle Bow lw ith Sm oked Trout

7 64 7

Salm on w ith Potatoesand Herb Sa lad

12 8 8 2

Shrim p Tacos w ithGrap efruit Sa lad Caram elized Sca llop s w ithGreen Pea Vina igrette

12 3

6 2

SIDES AND VEGETABLES

Sesam e Flatbread DillMushroom sand Asparagus

Sp ring Veg etab le SaladOrzo w ith Su n-DriedTom atoes

9 39 2 9 3 9 2

Cook ed Bee t “Carpac cioBlue Ch ees e Wed ge Salad

12 8

6 2

VEGETARIAN DINNERS

So uth ern Fried Tofuw ith Sw eet Potatoes

7 8

Warm Tortellinia ndRoasted Vegetab le Sa lad

9 0

Tex-Mex Bean Sou pw ith Rice

Tw o-Ingred ien tPizza Dou gh

9 0

DESSERTS AND DRINKS

Bas il-Mint Coco nu tCream Pie

Rhu ba rb-Tarrag onStrud els

Rosem ary-Thym eAngelFood Cake

Easter Egg Hunt Cake

13 1 13 2 13 4 12 8

APRIL2016 ● FO O D N E TW O R K M A G A Z I N E

S tra w b e rry Cu p ca ke s Ca rro t Mim o sa s

1196 2

Stuffed Artich ok e Cake

6 5

PASTA AND GRAINS

Pim iento Mac an d Chee sew ith Chicken Sausa ge

Pesto Pasta w ith Shrim p

8 2

S te ak Frie d Ric e Sp rin g Gre en Riso tto

8 8 1116 2 Cove r Recipe 3 0

Pesto Three Ways

find these cupcakesin a specialdisney section

C O

NE X T

H !

WITH PUFF PASTRYo n s a le A p r il 2

P R E T Z E L : R Y A N L I E B E .


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10 FO O D N E T W O R K M A G A Z IN E ●APRIL 2016

B reak fastTartsp a g e 5 3 )

S alm on w ithPotatoes andH erb S aladp a g e 1 2 8 )

DillMush roo m sand Asparagusp a g e 9 3 )

Marin atedArtich ok esp a g e 9 9 )

C hilledC u c um b e r-WatercressS o u p p a g e 6 2 )

TangyGuacam olep a g e 6 2 )

It’s K osherY o u ’ll f in d lo t s o f P a s s o v e r -f rie n d

r e c ip e s in t h is is s u e . J u s t m a k e

s u r e t o g e t k o s h e r f o r P a s s o v e r

in g r e d ie n t s w h e r e n e c e s s a r y .)

C on tents

S H RIM P T AC O S W IT H

G RAP E FRUIT salad

page 82

C AL ORIE S :

D IN N E RS U N D E R 5 0 0 C AL O RIE S T r y t h e s e lig h t m e a ls f r o m o u r W e e k n ig h t C o o k in g s e c t io n .

To Your HealthH e r e ’s w h a t ’s e x t ra g o o d f o r y o u in t h is is s u e .

T ex M ex BeanS oup with rice

page 9 0

C AL ORIE S :

S T E AK FRIE D RIC E

page 8 8

C ALORIES :

Researchers in Spain found that

people age 55 to 80 who ate nutshad lower BMIs and smaller waists

than those on a low-fat diet. The

nut eaters had a 39 percent lower

risk of mortality, and walnut eaters

in particular had a 45 percent

lower risk. Find some nutty recipes

on pages 72, 88 and 128.

HAPPINES S IS …

EATINGYOGURT! M

lt ip le s t u d ie s h a v e f o u n d t h a t e a t in g y o g u r t

c a n le s s e n a n x ie t y a n d b o o s t y o u r m o o d . I o n e

s t u d y , p a r tic ip a n t s w h o a t e y o g u r t t w ic e a d a y

r e a c t e d m o r e c a lm ly t o ir r it a t in g s t im u li t h a n t h o s e

in c o n t ro l g r o u p s . F in d d o z e n s o f n e w w a y s t o c o o k

w it h y o g u r t in t h e b o o k le t o n p a g e 6 2 .

C H IC K E N W IT H

garlic potatoes

AN D A S P ARAG U S

page 7 2

C ALORIES :

C hoco late-

p a g e 6 2 )


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G O

O D

G R E A T

F I Q

APPETIZERS

W atch recipe videos from top ch efs:

c h e e s e s o fe u r o p e . c o m


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“We growcherry tomatoes

on our smallNYC apartment

balcony.My son,Ollie,loves to

watch the colorschange as

they ripen!”

“I lovegrowing

beans,peas and

lettuces.”

“I’m grow ingtons of

sorrelright now !”

“I growcilantro,parsley,mint,thyme,rosemaryand lavendein pots,sothey’re easyto m aintain.

W h a t

a re y o u

g r o w in g

t h e s e

d a y s ?

Star SearchF ind your fav orite F ood Network celebs in th is issu e

Contents

Tyler FlorenceWo rs t C o o ks in Am e ric a ;

Th e Gre a t Fo o d Tru c kRa c e ; Tyle r’s Ult im a t e

pg. 12 1

Guy FieriDine rs , Drive -In s a n d Dive s ;

Gu y’s Gro c e ry Ga m e s ;Gu y ’s Big Bit e pgs. 14 0, 142

Bobby Flay Be a t Bo b b y Fla y ;

Bru n c h @Bo b b y ’s ;Fo o d Ne t w o rkSta r

pgs. 18 , 55 , 12 3, 140

Amanda FreitagCh o p p e d ;

Am e ric a n Din e r Re viva l pg. 9 8

Ina Garten Ba re fo o t C o n t e s s a

pg. 11 0

Damaris Ph illips So u t h e rn a t He a rt

pg. 14 0

Marc MurphyC h o p p e d

pgs. 4 0, 55

Kelsey NixonKe ls e y’s Ho m e m a d e ;Ke ls e y ’s Es s e n t ia ls

(on C ooking C hannel)pg. 14 0

Aarón SánchezCh o p p e d ;Ta c o Trip

(on C ooking C hannel)pg. 18

Aarti Sequeira Aa rt i Pa rt y;

Gu y ’s Gro c e ry Ga m e s pg. 18

Jonathan Bennet tCa ke Wa rs

pg. 4 8

Richard BlaisGu y’s Gro c e ry Ga m e s

pg. 14 0

Anne BurrellWo rs t C o o ks in Am e ric a ;

Se c re t s o fa Re s t a u ra n t Ch e fpg. 14 0

Ree Drummond Th e Pio n e e r Wo m a n

pg. 1 8

Duff GoldmanCa ke Ma s t e rs ;

Kid s Ba kin g Ch a m p io n s h ip ; Sp rin g Ba kin g Ch a m p io n s h ip

pg. 14 0

AlexGuarnaschelli All-S t a r Ac a d e m y;Ch o p p e d ;

Ale x’s Da y Offpgs. 55 , 12 4

Jeff Mauro Sa n d w ic h Kin g ;Th e Kit c h e n

pgs. 18 , 55 , 14 2

Masaharu Morimoto Iro n C h e fAm e ric a

pgs. 14 0, 142

Michael Symon Bu rg e rs , Bre w &’Qu e ;

Iro n C h e fAm e ri c a ; Sy m o n’s Su p p e rs

(on C ooking C hannel)pg. 12 2

Trisha Yearwood Tris h a ’s So u t h e rn Kit c h e n

pgs. 55 , 14 0, 142

Geoffrey ZakarianCho p p e d ;Th e Kit c h e n;

Iro n C h e fAm e ri c a ; To p 5 Re s t a u ra n t s

pg. 5 5

Andrew Zimme rn All-St a r Ac a d e m y ;

Biza rre Fo o d sw ith And re w Zim m e rn

(on Travel C hannel)pg. 10 4


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14 FO O D N E T W O R K M A G A Z IN E ● APRIL2016

Food Netw ork KitchenS e n io r V ic e P r e s id e n t , C u lin a r y

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SAVINGS NOMATTER YO U R RID E.

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16 FO O D N E T W O R K M A G A Z IN E APRIL2016

Editor’s Letter

I dreamt recently that I had a beautiful herb and vegetable garden

It was one of those super-realistic dreams, like the ones in

which I discover that my apartment has a bunch of extra rooms

I’ve never used. The truth is, I will never have an herb andvegetable garden, because I can’t keep anything alive—not even

a plant or flower. I killed my daughter’s basil plant in less than

a week: She had lovingly cared for it at school, brought it home

in perfect health, and in a panic, I drowned it. Then I turned

around and killed her best friend’s plant, too, after offering

to care for it over a vacation. (Sorry, Stella!)

My workaround for this shortcoming is to surround myself

with people who love gardening; I just take a bunch of

vegetables and herbs off their hands when they end up with

a surplus. (My boss, Ellen Levine, and her husband have been

my personal farmers’market for the past seven years.)

We designed this entire issue around cooking from the

spring garden, but of course, it doesn’t have to be y o garden.Peas, asparagus, mint, basil—we went big on all of it, and we

even worked some herbs into dessert (page 130). We also

compiled our best tips for keeping herbs fresh (page 29),

which is a particularly useful story for me as I can’t seem to

keep grocery-store herbs from wilting. (I assume this is related

to my gardening problems.)

As much as we all love getting our greens, we deserve

an occasional treat, too, and for that I suggest the stuffed

artichoke on page 65. It’s covered in candy leaves and

cake crumbs and it contains exactly zero percent of your

daily recommended vitamins.

beinggreen

Maile Carpenter

Editor in Chief

@MaileCarpenterTurnfresh

basilintoa

pieonpage131!

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18 FO O D N E T W O R K M A G A Z IN E ●A P R I L 2 1 6

L e t t e r s

The c on tent of allsub m ission s (includ ingletters,recipe s a ndpho tographs)shou ld b eoriginaland b ecom esproperty of Food NetworkMagazine, w hich reservesthe righ t to rep ub lish andedit allcorresp ondencereceived. By m aking asubm ission,you gua ranteethat you po ssess a llnec essa ry righ ts to g rant thm aterialto Food NetworkMagazine.

Hav e a quest io n f o r aF o o d Net w o r kst ar ?

W r it e t o us at f o o d net w o r k .co m/magazine.

Ree’s secr et t operf ect pot pies:

more but t er !

Yo u Aske d ...Food Netw ork stars answ er your burning questions.

J e f f , do youhave any tipsfor m akingperfectscram bledeggs?

M a r lo K o r

D e t r o i

C o o k th e e g g s lo w

a n d s lo w w ith lo t s o f

b u tte r. A n d s h u t o ff

th e h e a t rig h t b e fo r e

y o u th in k t h e e g g s

a re d o n e .

—Jeff Maur

R e e , I likem akingindividualchicken andturkey pot pies(w ith a doublecrust),butw hen I freezethem and thenreheat them ,the fillingbecom es dry.Do you knoww hy that is?

L in d a D u P u is

E n g l e w o o d , F L

I th in k th e c r u s t

a c tu a lly s o a k s u p

a little b it o f th e

fillin g. T ry a d d in g a

c o u p le ta b le s p o o n s o f

b u tte r to t h e s te w —

e x tr a b u tte r is k in d

o f m y s o lu tio n to

a n y t h in g in life .

—Ree Drummond

B o b b y , I alw aysthoug ht thatpressing dow nand flatteningburgers w as abig no-no,but I stillsee peopledo it. What arethey doing ?

V ic k y H a r t ,

H o p k in t o n , M A

P e o p le p re ss d o w n o n

th e ir b u r g e rs to k e e p

th e m fro m tu r n in g

fo o tb a ll- sh a p e d .

T h a t’s w h y I m a k e an

in d e n ta tio n in th e

m id d le o f th e p a tty

w ith m y th u m b — it

fa k e s o u t th e b u r ge r

s o it d o e s n ’t p u ff u p

to o m u c h .

—Bobby Flay

A a r ó n , I lovecooking w ithchile peppers—I prefer thingsa little hotterthan m ostpeople. WhenI entertain,howcan I use themw ithout sendingm y guests tothe firehouse?

S t e p h e n P a t t e r s o n

A u s t in

Y o u c an te m p e r th e

h e a t b y r e m o v in g th e

s e e d s , b u t I p r e fe r

to ju st a d d s o m e

s w e e tn e s s to t h e

d is h . Y o u c a n d o t h is

w ith sw e e t p e p p e rs,

carro ts o r fru it, su ch

a s m a n g o .

—Aarón Sánchez

A a r t i, I havefallen in lovew ith the flavorof curry—especially redcurry paste. Doyou have anyideas for usingit in a dip?

K e is h a B u t le r G lo v e r

v ia F a c e b o o k

I lo v e T h a i r e d c u r ry

p a s te , to o . I w o u ld

s a u t é so m e s lic e d

o n io n s o r s h a llo t s

u n til ju s t g o ld e n

b ro w n , th e n a d d

so m e c u r ry p a ste

alo n g w ith a little

b ro w n su g a r. C o o k

u n til fr a g r a n t, th e n

s tir th e m ix tu r e in to

so u r c re a m , m a sh e d

a v o c ad o o r p u re e d

b e a n s . F in is h w ith

lim e ju ic e a n d fr e sh

b a s il. B o o m !

—Aarti Sequeira


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Let Our

D iscovery

e Y oursEvery cup of Twinings® Pure Black Teas is a

journey, and every sip is a step.From the

fertile plains of Kenya to the foothills of

the Him alayan M ountains, our nine M aster

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ust like f resh he rbs m ke ll the ifference in your cooking, Foo N e twork m kes ll the

ifference in your entert ining. With everything you nee for pe rfect pl ce se tting plus

r ve-worthy recipes g lore , springtim e g therings h ve never been so e sy, fl vorful n fun.

s t o p a n d s m e ll t h e ro s e m a ry


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p u ll u p a ch air

Se t the ta ble a nd the m ood ) w ith the se five

e nte rta ining e sse ntia ls.Shop by se a rching

“F o o d N e tw o r k S p rin g ” a t K o h ls .c o m .

re cip e s fo r su cce ssW e ’r e p u t t in g a f r e s h s p in o n s p r in g t im e c o o k in g w it h t h e s e

h e r b -in f u s e d r e c i p e s T h e y ’ll b e s u r e t o p le a s e e v e r y o n e a t t h e t a b le

sk ille t ch icke nw ith to m a to e s, m ushroo m s a nd pe a s

scallo p e d p o tato e sle m

on-rose m a

ry

d eviled eg g s

spring p e a


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Skil let Chicken with Tomatoes,M ushrooms and Peas

6 chicke n thighs a bout 2 poun d s)

Koshe r sa lt a nd fre shly g roun d b la ck p e p p e r

1 ta ble spoon e xtra -virgin olive o il

3 cu ps slice d b utton m ushroo m s a bo ut 8 ounc e s)

2 clov e s g a rlic, slice d

2 ta ble spoons a ll-pu rpo se flour

1 cu p w hite w ine

2 plu m to m a to e s, d ice d

1/2 cu p froze n p e a s, tha w e d

1 ta ble spoon chop p e d fre sh p a rsle y

B utte re d e gg noo d le s, for se rving

P re h e a t the ove n to 3 75°F.

Sprinkle the chicke n w ith so m e sa lt a nd pe pp e r.H e a t the oilina FoodN etwork 3-q uart Stainless Steel Ceramic Skill et ove r m e d iu m -high he a t

Ad d the chicke n skin-sid e d own a nd coo k untilgold e n, a bo ut 5 m inute s.

Flip the chicke n, cook 1 m inute m ore a nd tra nsfe r to a pla te .

Ad d the m ushroo m s to the skille t a nd cook 1 m inute , stirring. Ad d the

g a rlic a nd co ok, stirring , untilfra gra nt a nd be ginning to color, a bo ut 2

m inute s.Stir in the fl our to coa t a nd cook 30 se cond s. Ad d the w ine a nd

cook 2 m inute s, the n a d d the to m a to e s a nd 3/4 te a spoon sa lt.N e stle the

chicke n b a ck in the sa uce skin-sid e up .B ring to a si m m e r, the n tra nsfe r t

the ove n.C oo k u ntilthe chicke n e a sily pulls a w a y fro m the bo ne , a bo ut

40 m inute s.Stir in the pe a s a nd cook to he a t through , 2 m inute s m ore .

Sprinkle w ith the pa rsle y a nd se rve w ith b utte re d e gg nood le s.

Y ield 4 servingsActive Time 1 hour 10 minutesTotal Time 1 hour 10 minutes

Lemon-RosemaryScalloped Potatoes

1 ta ble spoon unsa lte d bu tte r

2 3 /4 cup s he a vy cre a m

1 1/2 te a spo ons fine ly ch op p e d fre sh rose m a ry

1 clove ga rlic, s m a she d

G ra te d ze st of 1 le m on

Koshe r sa lt a nd fre shly g roun d b la ck p e p p e r

2 pound s Id a ho pota to e s a bout 4 po ta toe s)

1/2 cu p gra te d Pa r m e sa n

Pre he a t the ove n to 4 0 0°F.Butte r the botto m a nd sid e s of a

Food N etwork 1.5-q uart Scallop Square Casserole D ish.

Put the cre a m , rose m a ry, g a rlic, le m on z e st, 2 te a spo ons sa lt

a nd so m e bla ck p e pp e r in a la rg e sa uc e p a n.P e e la nd slice the

pota to e s 1/8 inch thick a nd a d d to the pa n.B ring to a boilove r

m e d iu m he a t a nd co ok, stirring occa siona lly so the pota to e s

d o n ot stick a nd a re co m ple te ly sub m e rg e d , u ntilthe sa uc e

thicke ns, a bo ut 5 m inute s.

Pou r the m ixture into the pre p a re d ba king d ish a nd sprinkle

w ith the Pa r m e sa n.P ut the d ish on a ba king she e t a nd ba ke

untilthe pota to e s a re te nd e r a nd the top is brow n a nd bubbling ,

a bout 40 m inu te s.L e t sta nd 10 m inute s b e fore se rving .

Y ield 4 to 6 servingsActive Time 15 minutesTotal Time 1 hour 10 minutes (includes standing time)

Spring Pea D eviled Eggs

12 la rg e e ggs

1 cu p plus 2 ta b le spo on s froz e n p e a s

3 ta b le spoons e xtra -virg in olive oil

2 ta ble spoo ns sour cre a m

1 te a spoon chop p e d fre sh m int,

plus 24 s m a llp re tty le a ve s, for ga rnish

G ra te d ze st of 1 1/2 le m ons

Koshe r sa lt

B ring a la rg e sa uc e p a n o f w a te r to a boilove r high he a t;p re p a re

a la rg e bo w lof ice wa te r.G e ntly low e r the e ggs into the b oiling

w a te r a nd cook 10 m inute s.Da in the e ggs a nd tra nsfe r to the ice

w a te r to coo lco m ple te ly.

M icrow a ve the pe a s a ccord ing to the pa cka g e d ire ctions;d ra in

a nd le t co ol.

P e e lthe e gg s, ha lve le ng thw ise a nd re m ov e the yo lks fro m

the w hite s.S e t the w hite s a sid e on a pla te .B le nd the yo lks

a nd 1 cup of the pe a s in a food proce ssor untilcru m bly. Ad d the

olive oil, sour cre a m , chopp e d m int, le m on z e st, 1 te a spoon sa lt

a nd 1 ta ble spoon w a te r a nd proce ss untilth e m ixture is s m oo th

a nd light.

Sp oo n o r pip e the yo lk m ixture ba ck into the w hite s.G a rnish

e a ch e gg ha lf w ith 1 of the re m a ining p e a s a nd a m int le a f.S e rve

i m m e d ia te ly in a Food N etwork D eviled Egg Tray or cove r a nd re frig e ra te untilre a d y to se rve .

Y ield 24 deviled eggsActive Time 30 minutesTotal Time 55 minutes (includes cooling time)

PIEC ES F O R

T H E P E R F E C T

PL A C E SET TIN G

5

r e ip e s f o r s u e s s

W e ’re p u ttin g a fre s h s p in o n s p rin g tim e c o o k in g

w ith th e s e h e rb -in fu s e d re c ip e s . T h e y ’ll b e s u re

to p le a s e e v e r y o n e a t th e t a b le .


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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E2

In t e K nowPH OTOG RAPH Y R A L P H S M IT

FauxRe a l!If y o u t h o u g h t fo r a n a n o s e c o n d t h a t t h is w a s a p la te o f r ib s a n d c o r n o n th e c o b ,

tu n e in t o t h is se a s o n ’sS p r in g B a k in g C h a m p io n s h ip

O n t h e A p r il 1 7 e p is o d e t h e se a s o n

s ta r ts o n A p r il 1 0 ), c o m p e t it o r s a r e a s k e d to c r e a te a fa k e - o u t d is h . O n e o f th e b a k e r s

c r a fts th e s e fu n lo o k - a lik e r ib s o u t o f b r o w n ie s a n d s e r v e s t h e m w it h c o r n o n t h e c o b m a d e

fr o m a fo n d a n t- c o v e r e d c r is p e d - ric e t r e a t. Se e h o w t h e p la te c a m e t o g e th e r

a n d h o w s ix o t h e r c o n t e s ta n t s tr ie d t o fo o l t h e ju d g e s a t 9 p .m . ET . F O O D S T Y L I N G : B R E T T K U R Z W E I L .


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Some iced coffee, a little milk and a splash of Torani.

Everything you need for a glorious afternoon. H ave a Torani day

HEAVENLY CARAMEL PERFECTION

PERKUPYOURDAYWITH

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E x p l o r e e a s y d e lic io u s r e c ip e s a n d o v e r 1 0 0 f la v o r s o f T o r a n i in c lu d in g Su g a r Fr e e a t w w w .T o r a n i.c o m .


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T o GazpachoFounderA ustin A llan

fellin love w ith

gazpacho on a trip to

S pain N ow he m akes

four flavors, including

a new w aterm elon

variety 3 0 f o r th r e e

1 2 -o u n c e b o t t le s ;

t io g a z p a c h o .c o m

Mucho GazpachoT his version is m ade

w ith nontraditional

ingredients like

beets and green

APRIL 2016 ● FOOD NETWORK MAGAZINE 2

In the Know

Before your next mtake a deep breathand count to three:

Astudy found thatwhen you inhale forthree seconds befortaking a bite, yousmell your meal

more intensely,which can makefood taste better.

SOURCE:PENNSYLVANIA STATE UNIVERSIT

If you’re a fan of liquid diets,

you can now drink your gazpacho

straight from a bottle

A Q U A J A R : A N D R E W P U R C E L L . T I O A N D M U C H O B O

T T L E S : M A R K O M E T Z I N G E R / S T U D I O D .


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mcdonald’smcf l urry9 minutes

Wendy’sFrosty

1 m inutes

Dairy queenbl izzard8 minutes

the west winTucson , AZ, m ight no t com e to

m ind w hen you th in k ofthe w orld’s culin ary

hot spots, b ut UN officials at UN E SCO (the

Un ited Nation s Education al, Scien tific an d

Cu ltu ralOrgan ization )just added it to their

Creative Cities Netw ork for gastronom y—

the on ly US city ever to m ake the list in th at

category. Tu cson join s 17 other destin ation s,

like Parm a in Italy an d Phu ket in Th ailan d,

because its foo d scene em braces the old

(agricu lturalpractices that date back

4,0 00 years)an d the new (foo d festivals, like

Agave Fest an d the Tam al& Heritage Festival

FARM TOTRAY TABLEJetBlue is planning to grow itsin-flight snacks right at home—atJohn F. Kennedy International Airport

Terra blue chips ser ved mid-flight.


Music can make (or break)a meal:In a recent study,

more participants saidtheir food tasted better

while listening tojazz by Frank Sinatra

or Nina Simone thanpop by musicians like

Justin Bieber. Diners notedhis hit song “Baby”made

their meal taste worsethan anticipated.

SOURCE: OXFORD UNIVERSITY

s ound bit eS

T H E T H IC K O F ITA s yo u mi ghtha v e he a rd,D a iryQue e n i s s o s u re its Blizza rds

wo n ’tfa l l o u to fthe cu ptha tthe co mpa n yn o wre qu i re s i tss ta ffto ha ndo v e rthe fro ze n tre a tu ps i de do wn;i fyo u ge to ne

ri ghts i de up,yo u ge ta s e co ndo ne fre e .Whi le we lo v e a nycha nceto ge ta fre e de s s e rt,we s ho u l dpo i nto u ttha tthe u ps i de -do wn

te s ti s no tqui te a s mi nd-blo wi nga s i tmi ghts e e m:We he lds e v e ra l co mpe ti to rs ’fro ze n tre a ts u ps i de do wn a ndfo u ndtha t

a co u ple o fthe ms taye di n pla ce lo nge rbe fo re fa lli ngo u t.

O B a n d w a g oGre e n D a y(ye s ,the ba n d)wa n ts to ma ke yo u rco ffe ebre wi n ga l i ttl e gre e n e r:The gro u pre ce ntl yl a u nche dOa kl a n dCo ffe e Wo rks ,whi chpro du ce s co mpo s ta bl e

po ds .It’s the fi rs tA me ri ca n co mpa nyo ffe ri nga na lte rn a tiv e to the e s tima te d9billi o n n o n co mpo s ta blepo ds s o lde a chye a r.o a k la n d c o f f e e c o m f o r p r ic in g

askin robbins31° bel ow6 minutes

In the Know


31/158

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Ne utro g e na ® Ac c e le ra te d Re tino l SAis s tab ilize d , s o it w o n’t b re akdo wn w ithe xp o s ure to light and o xyg e n. And fo rmula te d w ith de live ry-b o o s ting ing re d ie nts ,

it p ro vid e s vis ib le re s ults fas t. Yo u’ll s e e yo ung e r-lo o king s kin in jus t o ne w e e k.

Se e w hat’s p o s s ib le . Fo r a ll th e b e au tiful b e ne fits o fRap id Wrinkle Re p a ir,®

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APRIL 20 16 ● FO O D N E TW O R K M A G A Z IN E 2 9

Fre s hHe rbs 1 1S O O L

OO I N

In the Kn o w

Hold the sprig by the top ofthe stem so thatthe leaves arepointed tow ard yourhand.

Pullyourotherhand dow n thelength ofthe stem from top tobottom so the leaves falloff .

THYMEROSEMARY CILANTROPARSLEY DILL

BASIL SAGE MINT

WOODY HERBSSt rip t h e le a ve s o ffth e t o u g h s t e m s —

yo u d o n’t n e e d t o p ic kth e m in d ivid u a lly.

TENDER HERBS T h e t h in s t e m s o fth e s e le afy h e rb s a re fin e t o e a t;

ju s t g e t rid o fa ny t h ic ks te m s .

Hold the bunch by the stem sin one hand. Position a chef’sknife at the base ofthe leaves.

Use the knife to “shave” off theleaves. Rem ove any thick stembefore chopping.

LARGE-LEAF HERBS T h e s e le a ve s a re e a s y t o p lu c ko ffo ne a t a t im e .Cu t t h e m into ribb o ns to dis trib u te t he ir fla vo r.

Pick off the leaves and stackthem , then rollinto a m inilog.

Slice across the log to createthin ribbons.

GRASSY HERBSUs e kitc h e n s h e a rs o n t h e s e s le n d e r s t a lks

s o yo u c an s n ip o ffo nly a s m uc h a s yo u ne e d .

Gatheras m any chives as youneed in a rubberband.

Use shears to snip the chivesto the desired length.

CHIVES

H OW T O P REP

P H O T O S : A N D R E W P

U R C E L L ; F O O D S T Y L I N G : C A R R I E P U R C E L L .


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Unlike the 1 2 grams of sugar in

dairy milk,* Silk Unsweetened Vanilla

Almondmilk has 0 sugar and always

tastes silky smooth.

SILKY SM O O TH

T STE W ITH O U T

TH E SU G R

Chara c te r is a trade m arko fWhite Wave Fo o ds .*Typ ic al skim m ilkhas 1 2 g ram s o fsug ar p e r se rvin g vs. 0 g ram s in SilkVanilla Unsw e e te n e d Alm o ndm ilk

p e r se rving . Dairy dat a fro m USDANut rien t Data b as e , Re lea se 28.


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Ce lebrate s pring with fr sh, w hol som ingredients. Amanda S. G luck,

mom of two and lifes tyle blogger beh ind FashionableH ostess .com

sh ares this de l icious ho ney vinaigrette d ress ing rec ipe inspired by

G arnier Whole lends H oney Treasures Repair ing Sham poo.

G olden H oney Vinaigrettewith Spring G reens Serves 4 * Total time:15 min

3 tab lesp oo n s ho n ey

¼ c u p w h ite b a lsa m ic o r w h ite w in e v in e g a r

½ te a sp o o n D ijo n m u sta rd

½ cu p extra-virgin olive oil

P inch of salt an d pe pp er

1 h ead B oston or bu tter lettu ce

1 c u p b a b y S w iss c h a r d

2 c u p s p e a sh o o ts

1 c u p sn a p p e a s

½ c u p lim a b e an s

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SAVORth SEASON R O U G H T TO Y O U Y


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B i M o m e n i ...

18 6 1

A m erica ns have b een e ating these tiny treats form ore than 1 5 0 years. Here’s how our ob session bega n.

In t e Know

Jelly beans appear in American candyshops.William S ch rafft, w as likely insp ired byJordan A lm onds and Turkish delight.

Amer ican cand ymakers market jelly

beans as Christmascandy. Parents filllittlebags and hang them onthe Christm as tree .

Jelly beans become Eastercandy. Con fec tion ers liken theshap e to eg gs (som e callthemJ elly B ird ggs).

Prepackaged jelly beans appearin stores. Ch icago ’s B rach’s C an dyCo m pa ny sells bag s w ith a m ix of

lem on, lim e and orange be ans.

The Beatles are pelt ed wit hjelly beans durin g their f irstUS concert after a rum or spreadthat the F ab F our loved them .(T hey ac tually liked J elly B abies , agum m y cand y po pular in ngland .)

J elly B elly C an dy C om pan y starts tinke ringw ith the jelly b ea n. T he fam ily bu sine ss(foun ded in 1 8 6 9 as the G oelitz Can dy C om pan y)form ulates “gourmet jelly beans”wit h flavoring

in the gelatinous int erior r ather t han in justthe crunchy shell.

Ronald Reagan has 3½ ton sof jelly beans shipped toWashington, D.C., for hisina ug uration . uring his presiden cy,he place s a stand ing m on thly o rde rfor 7 2 0 ba gs that are distributedam on g fed eralbuilding s.

J elly B elly release s Amer ica’s firstsavor y jel ly bean—buttered popcorn.

Starburst becomes thetop-sel ling jelly beanbrand. T he beans have thesam e flavo rs as the classicchew y squares.

Jelly beans turn up on Chopped— the first

of m any M ystery Basket appearances. T histim e the w inn er turns blue berry-flavo redbeans into a sa uce to top cann olis for dessertin a future episod e, a c on testant m ake s anen trée w ith h ot sauce –flavo red be an s.

M idw es terners start drinking their jelly b ea nsw h en Illinois-ba sed Prairie Farm s Dairy sellsa limited-edit ion jelly bean–flavored milk .

A bout 16bill ion jelly bean s w illbeprod uc ed for aster this year.

h O u lie T he b lack lico rice jelly b ea n is the m ostpolarizing flavo r: In a Tw itter poll,65 percent of Food Network f ans saythey won ’t touch th em. B ut those w ho like them re a lly likethe m — w hich m ay explain w hy b lack licorice is the o nlyflavor B rac h’s se lls by the w ho le b ag .

19 2 0

1 9 8 9

18 8 0

19 3 0

19 6 4

19 6 5

2 0 10

2 0 16

1 9 9 5

2 0 14

Originally, the sticky interior ofjelly beans w as m ade from pectin,a na turalg eling red ien t derivedfrom fruit. Tod ay, corn syrup orco rn starch is also u sed .

The shell is a co ating of liquid su gar rolled ina s pinn er w ith fine ly g ran ulated sugar.

1 9 8 1


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©2016JohnB. San lippo&

ish r

® isaregisteredtrademarkof JohnB. San lippo&

Like u s o n Face b

Fo r th e Mixe d Fru it Alm o nd Tart re c ip e and m o re re c ip e s fro m Ale x, vis it fi sh e rn u ts .c o m /ale x.

A le x G u a rn a s c h e lli

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Wi thFi s he r,the re a re no pre s e rv a ti v e s .No e xtra

i ngre di e nts .Jus tthe nuts ,fre s ho uto fthe i rs he l l s .

D V E R T I S E E N T


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36 FO O D N E T W O R K M A G A Z IN E ● A P R IL 2 0 1 6

In t e K now

Yo u do n’tne e da s pe cia l kit

to dye E a s te re ggs .We cre a te da ll o fthe s ewi tha ba s i cfo u r-pa cko ffo o dco lo ri ng.

N U M R S

P ainbP H O T O G R A P H S B Y JEFF H ARRIS


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APRIL 20 16 ● FO O D N ET W O R K M A G A Z IN E 3 7

HOWTOMAKEEGGDYE1 .

In a c o f fe e m u g o r s m a ll b o w l,

m ix ½ c u p b o ilin g w a t e r w it h 1 t a b le s p o o n

w h it e v in e g a r .S t ir in f o o d c o lo r in g a s

in d ic a t e d b e lo w .

2 . S u b m e r g e a n e g g in t h e m ix t u r e

f o r 3 m in u t e s , t u r n in g w it h a s p o o n

t h r o u g h o u t fo r e v e n c o lo r in g . R e m o v e

a n d p la c e o n a p a p e r to w e l t o d r y .

Tr y t h e s a m e d y e o n b o t h b r o w n a n d w h it e

e g g s t o g e t t o t a lly d if fe r e n t h u e s .

BROWN WHITEBROWN WHITE

BROWN WHITE

20 drops blue 15 drops blue+5 drops red

10 drops blue+10 drops red

10 drops yellow+10 drops green

15 drops green+5 drops blue

20 drops green

20 drops yellow15 drops yellow+5 drops red

15 drops yellow+5 drops green

15 drops red+5 drops blue

20 drops red

S T Y L I N G : H E L E N Q U I N N .


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I naninstant myskin isreadytoglow. Karlie K lo

2 0 1 6 L’O réalU SA , Inc.


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IN T H E S U N L E SS IS L E


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40 FO O D N E T W O R K M A G A Z IN E ●A P R I L 2 1 6

n t h e K n o w

B usnesMarc Murphy is no restaurant rookie but his latest venturetook him into new territory:Grey Salt, which opened in Novemberinside the Seminole Hard Rock Hotel &Casino in Tampa is thechef and Chopped judge’s first restaurant outside New York City,where he owns four spots, including Landmarc and Ditch Plains.

Along with his wife, Pam, and the design firm TBDStudio, Marcbrought Grey Salt from concept to reality in just one year, usingthe Mediterranean coast as inspiration. (Marc spent much of hischildhood there when his dad was a diplomat in Italy and France.)Just before the opening, the chef gave us a tour and tastingand sent us home with some smart decorating and entertainingideas—plus recipes for two hot items on the menu.

Ma r c Mu rp h y s h o w s u s a ro u n d h is n e wFlo rida re s t a u ra n t . Fe e l fre e to s t e a l th e lo o kfo r yo u r o w n d ining ro o m .

OPEN FOR

c h e c k o u t t h ew l l o f l e m o n s !

P H O T O G R A P H S B Y STEVE G IRALT


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APRIL 20 16 ●

C h o ic e fa b ricM a rcwa n te dthebo o ths i n the ba cko fthe re s ta u ra ntto fe e llike o ce a n s ide ca ba na s .The bl u e -a n d-whi tes tri pe du pho l s te ryi sre min is ce nto fcla s s icbe a chcha i rs .

R u s tic c e ilin g sWhe n the ce i l i n gbo a rds we re de l i v e re dto the jo bs i te ,the rewa s a pro ble m:The yl o o ke dto o pe rfe ct.To giv e the ce ilings o me cha ra cte r,M a rca s ke dthe co n tra cto rs to fl i pthe pl a n ks

a n de xpo s e the ro u ghba cks .The re s ta u ra ntde s i gn e rsco mmi s s i o n e dpe n da ntli ghts ma de fro mfi s hi n gba s ke ts —a n o dto a ll the lo ca l fis hs e rv e do n the me n u .

W h ite o n w h iteM a rca n dhis de s ign te a mcho s e a l i ght,be a chyco l o rs che me fo rthedi n i ngro o m.D i n e rs whos co re the ta l l bo o ths ge ta di re ctv i e wo ftheco o ks i n the o pe n ki tche n,o r“the ma i n s ta ge ,”a sM a rcca l l s i t.“I wa n te d

pe o ple to s e e the co o kinga s a s ho w.”

W a v e r ly C la s s i c T ic k in g

F a b r ic f o r s im ila r , f r o m

2 5 p e r y a r d ; jo a n n .c o m

R o b in C h a ir

f o r s im ila r ,2 4 0 ;

y liv in g .c o m

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42 FO O D N E T W O R K M A G A Z IN E ● A P R I L 2 0 16

S p l s h o f c it r u sAb la n k w a l l c a lle d o u t fo r c o lo r, s o Mr c

liv e n e d u p it u p w it h 2 1 6 g l a s s ja r s o f

p r e s e r v e d le m o n s le f t ). “Iw a n t e d ju s t o n e

c o lo r fu l b o o m ,” h e s a y s . “Ad le m o n s a r e

a ll o v e r t h e m e n u .”Te le m o n s w e r e b o ile d

w it h s a lt a n d s u g a r a n d w ill s t a y t h is v ib r a n

f o r a b o u t a d e c a d e . H e p u n c h e d u p t h e w a ll

b e h in d t h e h o s t s t a n d w it h b o t t le s o f

o liv e o il a b o v e ).

S im p le s e t t in gMr c k e p t th e t a b le t o p s s im p le : ju s t a v o t iv e c a n d le r e s t in g in

g r a y s a lt a n d p a in t e d c e r a m ic d ip p in g d is h e s f ille d w it h a s p ic e b le n d .

H e w e n t w it h w e i g h t y b u t s t ill s lic k - lo o k i n g ) f la t w a r e .

L e S o u k C e r a m iq u e

Ta b a r q a P la t e s f o r

s im ila r , 6 3 f o r f o u r ;

a m a z o n .c o m

S a m b o n e t H -A r t F la t w a r e ,

8 5 f o r a f iv e - p ie c e s e t tin g ;

g r a c io u s h o m e .c o m

In the Know


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rototype shown with options. Production model may vary. ©2015 Toyota M otor Sales, U.S.A., Inc.

yota.com /prius

WHAT ’S NE XT

ith a new double w ishbone rear suspension and a lower center

fgravity, the 2016 Prius is m aking getaways even m ore thrilling.


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Fi e s ta Di s cpi tche r,$58;ma cys .co m

W o o d r e s e r v e sMarc and his chefs cook ab out 8 0 pe rcentof the m enu item s over the open flam es ofa w oo d-fired grill. Ch erryw oo d log sare stashed in large c ub bies n ea r thedining room .

In the Know

p e n

s h e lv in gThe kitchen shelvesare stocked w ithbrightly co loredterra-cotta dishes thatgo from stove to table.

In an u nexp ected tw ist

for a place that servesso m uch seafood,thech illed disp lay co untershow cases freshcitrus:“I didn’t w ant tohave the fish staring atyou,”Marc jokes.

Ca zu e l a s ,fro m$25;ti e n da .co m

P r e t t y p it c h e r sS om e service item s,like yelloww ater pitchers and large silverco ntainers for olive oil,are left

out for allto see.

Sa ns o n e Sta in le s s Ste e lFu s ti fo rs i mi l a r,$180;

go u rme ti ta l i a n .co m


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ETTER TASTEN EX T TIM E.

M ORE PEOPLE PREFER

TH E TASTE OF G EVALIA.

EN JOY TH E TASTE OF RICH ,

N EVER ITTER G EVALIA.

Based on a January 2016 nationaltaste test of coffee drinkers conducted b

independent third party com paring G evalia H ouse Blend and Starbucks H ous

D on’t be bitter, Starbucks. W ith over 150 years of experience m aking rich, never bitter coff ee,

it’s no w onder m o re p e o p le p re fe r th e t a s t e o fGe valia Ho u s e Ble n d t o y o u r

h o u s e b le n d . But don’t feelbad. W e m ight have better taste in coff ee.

But you have better taste in artisanalcheese plates.

Your friend in coff ee,


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APRIL 2016 ● FOO D NETW ORK M AGAZINE4 7

In t e K now

ROASTEDOYSTERSWITHGARLIC-PARSLEYBUTTERA C T I V E: 2 0 m in l T O T A L: 3 0 m in l SERV ES: 4

FOR TH E G ARLIC-PARSLEY BUTTER

1 stick unsalted butter, softened

¼ cup roughly chopped fresh parsley

2 tablespoons minced shallots

1½ teaspoons grated lemon zest

1 tablespoon roasted garlic

Kosher salt and freshly ground pepper

FOR TH E OYSTERS

24 oysters (in the shell)

1 baguette, cut into ½ -inch-thick slices

1 M a k e th e g a rlic - p a rs le y b u tte r : P u re e th e b u tte r, p a r s le y , s h a llo ts , le m o n z e s t ,

ro a s t e d g a rlic a n d a little s a lt a n d p e p p e r in a fo o d p ro c e s s o r u n til s m o o th .

2 P r e h e a t th e o v e n to 3 7 5 ˚ . O p e n th e o y s te r s w ith a n o y s te r k n ife . D iv id e t h e o y s te r s

a m o n g s m a ll b a k in g d is h e s lin e d w ith b a g u e tte s lic e s . P la c e a h e a p in g te a s p o o n o f

g a r lic - p a r s le y b u t te r o n e a c h o y s te r . Ro a s t t h e o y s t e r s u n t il t h e b u tt e r is m e lt e d ,

8 to 1 0 m in u te s . Se r v e im m e d ia t e ly .

SNAPPERWITHFENNELANDTOMATOESA C T I V E: 3 5 m in l T O T A L: 3 5 m in l SERV ES: 4

2 pinches of saffron threads

½ cup dry white wine

½ cup extra-virgin olive oil

1 bulb fennel, trimmed, cored and

thinly sliced, plus fronds for topping

1 small red onion, thinly sliced

2 cloves garlic, thinly sliced

¼ cup kalamata olives, pitted

½ cup vegetable stock

1 cup cherry tomatoes, halved

Kosher salt and freshly ground pepper

2 tablespoons chopped fresh parsley

4 6-ounce snapper fillets,

pin bones removed

G ray salt, for finishing

1 Stir th e s a ro n in to t h e w in e a n d s e t a s id e . H e a t 2 ta b le s p o o n s o liv e o il in a

m e d iu m s a u c e p a n o v e r m e d iu m h e a t . A d d th e f e n n e l a n d o n io n a n d c o o k , s tir r in g ,

u n til s lig h tly s o fte n e d , a b o u t 5 m in u te s . A d d th e g a r lic a n d c o o k , s t ir rin g , 1 m in u t e .

A d d th e s a ro n - w in e m ix t u r e a n d o liv e s a n d s im m e r u n t il th e liq u id is re d u c e d

to a b o u t a t a b le s p o o n , a b o u t 3 m in u te s . A d d t h e v e g e t a b le s t o c k a n d c o o k u n t il

s lig h t ly r e d u c e d , a b o u t 2 m in u te s . Stir in t h e to m a t o e s . Se a s o n

w ith s a lt a n d p e p p e r ; s t ir in th e p a r s le y .

2 M e a n w h ile p re h e a t th e b ro ile r. P a t th e fi s h d ry w ith p a p e r to w e ls .

Ru b t h e s k in w ith 3 ta b le s p o o n s o liv e o il a n d s e a s o n w ith s a lt a n d

p e p p e r. H e a t 3 ta b le s p o o n s o liv e o il in a la r g e o v e n p ro o f s k ille t

o v e r h ig h h e a t . A d d th e fi s h s k in - s id e u p a n d c o o k u n t il g o ld e n

o n t h e b o t to m , 1 t o 2 m in u te s . T r a n s fe r th e s k ille t to t h e b ro ile r .

B ro il u n til th e s k in is s lig h t ly c h a r r e d , 6 to 8 m in u t e s .

3 D iv id e th e v e g e ta b le s a n d liq u id a m o n g 4 d is h e s . T o p w ith

th e fi s h s k in - s id e - u p . G a r n is h e a c h d is h w ith f e n n e l fro n d s a n d

fi n is h w ith g ra y s a lt.

M a r c c o o k s

t h e s n a p p e r o n h is

w o o d - f ir e d g r ill

t h e n f in is h e s it in t h e

w o o d - b u r n in g o v e n .

To g e t a s im ila r e f f e c t

a t h o m e s ta r t t h e

f is h in a s k ille t

t h e n b r o il.

For the

Keurig® K-Cup ®

Brew ing System .

Keurig an d K-Cup are trade m arks ofKeurig, Inco rpo rated. Used w ith p erm iss

THEGOOD

NEWSJUSTDOESN’STOP.

That’s right.

Gevalia also co m e

single serve cup


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Airpo rts e ats T h e t r a d it io n a l w o o d d in i n g

t a b le is f la n k e d b y t w o v in t a g e

1 9 6 0 s a ir p o r t b e n c h e s . T h e y

r e m in d J o n a t h a n o f h is la t e

f a t h e r, a n a m a t e u r p ilo t .

Sta r

Ki tche n F o r

Cake Wars h o s t

J o n a t h a n B e n n e t t , t h e

k it c h e n is t h e b u s ie s t

r o o m in t h e h o u s e .

PH O TO G RAPH S Y D AVE LAURID SEN

There’s plenty of room in

Jonathan Bennett’s five-bedroomHollywood home, but on any

given day the kitchen is packed.

It’s the gathering place for the

Cake Wars host and his

housemates—including his

stepmom, stepsister and two

friends—plus anyone who stops

by to hang out. “We have this

3,000-square-foot house, yet

we’re never more than 20 feet

apart,”says Jonathan, who became

famous playing the love interest

in Mean Girls . W hen he first saw

the property two years ago, the

turnkey kitchen was a major

selling point— it was sleek and

modern, and it came with tons of

storage. He made the space his

own by bringing in a few beloved

quirky kitchen items that he

inherited from his mom, whopassed away in 2012. “She was a

huge cook,”he says. “The kitchen

was her spot.”Here, it’s everyone’s

domain:Jonathan’s friends like

to jump in and start cooking.

“There’s always something good

to eat,”he says.


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APRIL 20 16 ● FOO D NETW ORK M AGAZINE4

F m ily g r v y b o tWhe n Jo na tha n wa s gro wi ngup,

thi s de e r-s ha pe dgra v ybo a twa s

a fi xtu re i n hi s mo the r’s ho me .

“Itwa s he rfa v o ri te ki tche n thi n g

e v e r,”he s a ys .

Turn the page

to get Jonathan’s look

D o u b le f r id g eJo na tha n’s ki tche n ha s

two fu l l -s i ze fri dge sa n dfre e ze rs tha ta re

a lwa ys s to cke d.He a nd

his ho u s e ma te s u s e o n e

fo rfo o da n dthe o the r

s tri ctl yfo rbe v e ra ge s ,

ma i n lywa te ra ndju i ce .

TV t im eT his T V s a v e dJo na tha n’s

S u pe rBo wl pa rtyl a s tye a r.

Whe n the po we ru n e xpe cte dl y

we n to ffi n the de n du ri n gthe

fo u rthqu a rte r,hi s 100-pl u s

gu e s ts cra mme di nto the

ki tche n to wa tchthe fi n a l

mi nute o fthe ga me .

H e ir lo o m lu n c h b o xJo n a tha n ’s gra n dfa the rwa s a

s te e lwo rke rin Ohio a ndto o k

thi s l u n chbo xto wo rke v e ryda y.

In t h e K n o w


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Ge tthe Lo o k

In the Kn o w

T h e m o d e l b ic y c le

p a r k e d o n a s h e lf w a s

J o n a t h a n ’s m o m ’s . S h e

a lw a y s f o u n d a p la c e

f o r it , n o m a t te r w h e r e

s h e liv e d , h e s a y s .

T h i s MetalB icy cleS culpture

is s im ila r .

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J o n a t h a n a n d h is

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It ’s d e c o r a t e d w it h

p e c u lia r o b je c t s lik e

g la s s e s fr o m t h e

B e v e r ly H ills H o t e l’s

1 0 0 t h a n n iv e r s a r y

p a r t y a n d t h e UrbanTren ds P hrenolog y

Bust.

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f t e r a f e w m o n t h s o f p u s h in g

h e a v y s t e e l a n d w o o d b a r

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a n d h is s te p m o m u p g r a d e d

t o t h e s e lig h t w e ig h t a c r y lic

Vap or S tools.

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T h e c o lo r fu l s ilic o n e

h a n d le s o f th e JosephJ osep h E levate CarouselS et

w ill a d d a p o p o f c o lo r

t o a s t a r k k it c h e n .

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w it h o u t h is E lectric WineB ottle Op en er. It ’s h is

f a v o r it e k it c h e n a p p lia n c e .

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P ic k u p s o m e o f J o n a t h a n ’s f in d s f o r y o u r o w n k it c h e n .


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life is eating,

laughing,

loving

and a place to

enjoy it together.

699

M Ö RB Y LÅ N G A

table

M Ö RB Y LÅ N G A ta bl e 6 9 9 Stained and w axed oak veneer.

5HTXLUHV DVVHP EO\ /ƙ î : Ƙ î +Ɨ %URZQ

See IKE A store for country of origin.Vlid in U stores only.

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57/158


PH OTOG RAPH Y R A L P H S M IT H

Fu n C o o k in g

MorningMatzoW e ’v e s e e n a ll s o r ts o f t w is ts o n m a t z o , b u t h e r e ’s a n e w o n e f r o m o u r te s t k i t c h e n

t h a t w ill m a k e fo r a s w e e t P a s s o v e r : B r e a k 4 m a tz o s h e e t s in h a lf. C o m b i n e 2 o u n c e s

s o f t e n e d c r e a m c h e e s e w it h 1 t a b le s p o o n s t r a w b e r r y ja m ; s p r e a d b e t w e e n t h e m a tz o h a lv e s

a n d s a n d w ic h t o g e t h e r . F o r t h e g la z e , w h is k 1 c u p c o n fe c tio n e r s’ s u g a r w it h 1 ½ t a b le s p o o n s

w a te r a n d 1 d r o p r e d fo o d c o lo r in g u n t il s m o o t h . Sp r e a d s o m e g la z e o n e a c h m a tz o s a n d w ic h

a n d s p r in k le w it h c o a r se s u g a r . U s e k o s h e r fo r P a s s o v e r in g r e d ie n t s if n e c e s s a r y .)OD

T

L

G:

T T

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E L


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This m ight be the best breakfast you’ve ever eaten w ith your hands

Ro

Br ioch e

b un

A v o c a d

pickle d

peppers

Th ick-cut

b a c o n

Fr ied

e gg

W a f fle

fr ies

S h a

c h e

che

h o t s a u

PH O TO G RAPH S YLEVIBROWN


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APRIL 2016 ● FOO D NETW ORK M AGAZINE 5

A le x G u a r n a s c h e l• B u tte r e d s o ft

s e s a m e ro ll

• B a c o n

• Tw o fr ie d e g g s

• C ra c k e d p e p p e r

G e o f fre y Z a k a r ia• G r id d le d b ia ly

• C h e e s y s c ra m b le d e g

• C h iv e s

• S m o k e d s a lm o n

FunCooking

Al- ta EggHe re ’s h o w Fo o d Ne t w o rkc h e fs

ta ke th e ir s a nd w ich e s .

T r is h a Ye a r w o o d• H o m e m a d e

b u t te r m ilk b is c u it

• C h e d d a r c h e e s e

• S c ra m b le d e g g

• A v o c a d o

• B a c o n

B o b b y F la y• S o ft ro ll

• A m e ric a n c h e e s e

• B a c o n

• F rie d e g g

J e f f M a u r o• To a s te d c r o is s a n t

• S t ra w b e r ry p r e s e rv e

• A m e ric a n c h e e s e

o m e le t

• B a c o n

M a rc M u rp h y• B u tte re d to a s te d

s e s a m e ro ll

• S w is s c h e e s e

• H a m

• F rie d e g g

( W ra p th e s a n d w ic h in

fo il a n d le t s te a m fo r a

fe w m in u te s .)

Ifyo u w an t t o s t a rt a d e b a t e w it hc h e fs , a s kthe m t o d e s c ribe t h e pe rfe c t

e g g s a n d w ic h . Ha lfo fth e m w ill pro bably t e ll y o u t h a t a pro pe r ve rs io n is n o t h in g m o re t h a nt w o e g g s a n d Am e ric a n c he e s e o n a kais e r ro ll—th e w a y d ine rs a nd d e lis ha ve m a d e it fo rd e c a d e s . T h e re s t o fth e c h e fs w ill like ly g ive yo u a la y e r-by -la ye r d e s c ript io n o fa c o m bo yo u ’d ne ve r im a g in e d . And t h a t’s w h e re w e fa ll.Be ho ld, o ur te s t kitc he n’s ultim a te e g g s a nd w ich :s o ft bun , ru nn y y o lk, c ris py po t a t o e s a nd a hito fho t s a u c e in t he m o s t u nlike ly pla c e .

L OA D E D E G G S A N D W IC HA C TIV E : 15 m in l TO TA L: 3 5 m in l M A K E S : 1

½ cup frozen waffle fries, hash browns or Tater Tots

2 slices thick-cut bacon

2 slices sharp cheddar cheese

1 tablespoon unsalted butter, at room temperature,

plus more for the bun

1 tablespoon hot sauce

1 extra-large egg

Kosher salt

1 brioche bun, split

Sliced avocado and chopped pickled hot peppers,for topping

1 S p re a d th e w a ffl e frie s ( o r o t h e r fro z e n p o ta t o e s ) o n

a b a k in g s h e e t a n d b a k e a s th e la b e l d ire c ts . Lig h tly

s m a s h th e fr ie s w ith a s p a t u la a n d p u s h t o g e t h e r to

fo r m a c irc le a b o u t th e d ia m e t e r o f th e b u n ; s e t a s id e

o n th e b a k in g s h e e t (k e e p t h e o v e n o n ) .

2 M e a n w h ile , c o o k th e b a c o n in a s m a ll n o n s t ic k s k ille t

o v e r m e d iu m h e a t , tu rn in g , u n til c r is p , a b o u t 7 m in u t e s .

Tra n s fe r to a p a p e r to w e l– lin e d p la t e to d ra in ; b re a k e a c h

p ie c e in h a lf. W ip e o u t th e s k ille t .

3 La y th e c h e e s e s lic e s o n th e frie s a n d re t u r n to th e o v e n

u n til m e lte d , a b o u t 2 m in u te s . M e a n w h ile , m e lt th e b u tte r

in th e s k ille t o v e r m e d iu m h e a t . A d d th e h o t s a u c e a n ds w irl to c o m b in e . C ra c k th e e g g in t o t h e s k ille t a n d c o o k

u n til it s ta r ts s e ttin g , a b o u t 3 0 s e c o n d s . S e a s o n w ith s a lt

a n d s p o o n t h e b u tte r m ix t u re o v e r th e e g g w h ite u n t il it

s ta r ts t o tu r n o ra n g e - re d , a b o u t 3 0 s e c o n d s . C o v e r a n d

c o o k u n til th e e g g w h ite is s e t , a b o u t 1 m o re m in u t e .

4 To a s t th e b u n a n d s p r e a d w ith b u t te r. S lid e th e

c h e e s y w a ffl e fr ie s o n to t h e b o tto m b u n . To p w ith t h e

b a c o n , a v o c a d o , e g g , p e p p e r s a n d th e to p b u n .

F

O

D

TY

L

G

:

H

RI

TI

E A

L

A

N

O


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Which side arehich side areSPICY HONEY-GLAZED HAM ACTIVE:30 m in l TOTAL:4 hr l SERVES:8 to 10

1 8 -p o u n d fu lly c o o k e d b o n e -in h a lf h a m

s h a n k o r b u tt)

1 c u p lo w -s o d iu m c h ic k e n b r o th

1 c u p h o n e y

¾ c u p p a c k e d lig h t b ro w n s u g a r

½ c u p d ijo n m u s ta rd

½ c u p w h o le -g ra in m u s ta rd

3 ta b le s p o o n s a p p le c id e r v in e g a r

3 ta b le s p o o n s h o t s a u c e

1 ta b le s p o o n c h o p p e d fre s h th y m e

½ te a s p o o n re d p e p p e r fla k e s

1. Bring t he ha m to ro o m te m p e rat ure 1 ho urb efo re baking.2 . Po s itio n an o ve n rac kin th e lo w e s t p o s itio n; prehe at to 350̊ . Trim o ff any skin from th e ham , le aving a ¼-inc h lay e r offat . Sc o re thefat w ith a s harp knife in a 1-in c h c ro s s hatc h p at te rn w ith o ut cutt ing th ro ugh to th e m e at . Plac e t he ha m flat-s ide do w n in a ro as tin g p an a nd a dd t he c hic ken b ro th t o th e p an .Co ver w ith fo il and b ake 1½ho urs .3 . Me anw hile , m ake t he g laze:Whis kth e ho ne y, bro w n s ugar, m us ta rds , vine gar,

ho t s au c e , thym e a nd re d p e p pe r flakes ina m e diu m b o w l. Rem o ve ¾cup o fthe glazeto a s e p arat e b o w l an d s e t a s ide fo r s e rving . Rem ove th e h am from th e o ven, dis c ard thefo il and b rush w ith ab o ut o ne-quarte r o ftherem ain ing g laze. Co nt inue b aking, brus hingw ith the g laze and the p an juic e s every 30 m inu te s , un til th e h am is a d e e p re dd is h-brown and a therm om eter insert ed in to thec e nte r re gis te rs 140 ,̊ 1 t o 1½m o re ho urs . (Add½cup w ate r t o th e pan ifth e juic e s dry o ut.)4 . Tran sfer the ha m to a c utt ing b o ard a nd le tre s t 20 m inu te s b efo re s lic ing . Serve w ith th ere s e rve d glaze .

71H A M

Fun

Co oking

5 6 F O O D N E T W O R K M A G A Z IN E ● A P R IL 2 0 1 6


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Sl iced read

8 FOODNETWORKMAGAZINE ● APRIL2016

The

BestThi ngSi nce

T u r n s t o r e - b o u g h t d o u g h in t o a f u n p u ll- a p a r t lo a f.

FunCooking

PH O TO G RAPH S Y LEVIBROW N

B l u e b e r r y–Cre a mChe e s

e b r e a d


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Chocolate-Cinnamon read

a r l i

c -A s i agob r e a d

A PRIL 2 16 ● FOODNETWORKMAGAZINE 5 9


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FunCooking

1 .Rolland stretch 1 pound thaw ed

frozen w hite bread dough into a 1 2 -inch

square on a lightly floured surface.A dd

toppings (see opposite page).Cut into

1 6 sm allsquares (fi g . A).

2 .M ake 4 stacks of 4 squares each (fi g . B).

3 .Place each stack on its side in abuttered 9 -by-5-inch loaf pan (fi g . C). G ently separate the dough layers so the

dough fills the pan.

4.C over the loaf loosely w ith plastic

w rap and set aside in a w arm place

untilthe dough rises by half its size,

1 to 2 hours.

5.Preheat the oven to 3 50 .Bake

the loaf untilit’s brow ned and

cooked through , 4 0 to 4 5 m inutes

(tent w ith foilif it’s

brow ning too

quickly).Let cool

1 5 m inutes in the

pan , then loosen

w ith a knife

(fi g . D).Rem oveto a plate and let

cool3 0 m inutes.

A B

C D

H O W T O M A K E A P U LL-A P A R T LOA F

D a r k m e t a l

p a n s c a n c a u s e

b a k e d g o o d s t o

b r o w n m o r e q u i c k ly .

I f y o u ’r e u s in g d a r k

m e t a l, r e d u c e t h e

o v e n t e m p e r a t u r e

t o 3 2 5 .

CELEBRATEFLAVOS


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lueberry–CreamCheese breadCom bine 2 ounces softened c re am c h e e s e w ith ½ teaspoon grated le m o n ze s t anda pinch of nu tm e g . Spread over the 12-inch square ofdough.Sprinkle with 2 tablespoons each

g ranu la t e d s uga r and s l ic ed a lmo nds , then 1 cup b lu ebe rr i e s , pressing lightly.Assem blethe loafas directed.Sprinkle w ith 1 tablespoon each granulated sugar and sliced alm onds

before rising and baking.Dust w ith co nfe ct io ne rs ’s ugar before serving.

Chocolate-Cinnamon breadCom bine 4 ounces finely chopped s em iswe e t c h o c o l a t e w ith ⅓ cup s u g a r and ¼ teaspoonc i nnamon . Separately, com bine 4 tablespoons softenedbutter , 1 teaspoonvanilla anda pinch ofsal t;spread over the 12-inch square ofdough, then sprinkle w ith the chocolatem ixture, pressing lightly.Assem ble the loafas directed;sprinkle w ith any fallen pieces of

chocolate before rising and baking.

Garl ic-Asiago breadCom bine 4 tablespoons softened butter, 2 tablespoons chopped p ars le y, 2 grated g arlic c loves , ¼ teaspoon re d p e p p e r flake s and a big pinch each ofsal t and p e ppe r. Spread over the

12-inch square ofdough;sprinkle w ith ¾ cup grated a s i ag o , pressing lightly.Assem ble theloafas directed.Sprinkle w ith ¼ cup asiago before rising and baking.

Ham-and-Herb breadHeat 1 tablespoon o live o il in a large skillet over m edium heat.Add 1 sliced on i on and 1 teaspoonfre s h thym e ;season w ith sal t and p epp e r. Cook, stirring occasionally, untilgolden brow n,8 to 10 m inutes;let cool.Spread ¼ cup crèm e fraîche over the 12-inch square of dough.Topw ith the onion m ixture, 3 chopped slices BlackFo re s t h am and 2 tablespoons chopped ch ive s . Assem ble, let rise and bake the loafas directed.

F o r recip es an d m o re, visit sm ith fi eld .com

A L L D A Y L O N Grom breakfast to d in n er, Sm ith fi eld h as your E aster m eals covered. So m ake this ho liday a

elebration w ith bacon and ham s that are han d-trim m ed an d slow -sm oked to perfection .


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lueberryCoffee Cake

No 33

FunCo oking

T h is r e f r ig e r a t o r s t a p le is

t h e k e y in g r e d ie n t in t h e s e d ip s

d in n e r s d e s s e r t s a n d m o r e .

Things to Make with

50

62FOOD NETWORK MAGAZINE ● APRIL 2016

PHOTOGRAPHS BYJUSTINWALKE


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Pes t o Pa s t aw it h s h r im pNo .26

g r e e kMe a t b a l l sNo .14

t a n g yGu a c a m o l eNo .1

l u e Ch e e s eWed g e Sa la dNo .19

St r a w b e r r yc u p c a k e sNo .49

c h il l e d Cu c u m b e r -Wat e r c r e s s So u p

No .23

Gr a n o l aWa ff le sNo .35

Fr ie dCh ic k e nNo .16

t w o -in g r e d ie n tPiz z a Do u g hNo .27

food network magazine - april 2016

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