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Stir-fried Shrimp and Peas with Fresh Orange.Find the recipe at Target.com/shrimprecipeWorldMags.netWorldMags.net

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SIMPLYBALANCEDTM

TAKE THEGUESSWORK

OUT OFeating well

WITH

2014 Target Brands, Inc. The Bullseye Design and Target are registered trademarks of Target Brands, Inc. 014303

Learn more at Target.com/simplybalanced

only at


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JANUARY/FEBRUARY 2014 FOOD NETWORK MAGAZINE 5

10 Recipe Index12 To Your Health20 Editors Letter24 Calendars28 Reader Letters 30 You Asked154 Good Question

Find 50 ways to dress up popcorn

on page 60.

Food Network Magazine JANUARY/FEBRUARY 2014

50 Flavored

PHOTOGRAPHS BY LEVI BROWN

POPCORNS

BONUS RECIPES

THIS

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6 FOOD NETWORK MAGAZINE JANUARY/FEBRUARY 2014

In the Know33 Make or Break t See which treat is the

biggest threat to New Years diets. 35 Food News t Get the scoop on food

trends and cool new products. 38 Know It All: Paleo Diet t Learn more

about the eat-like-a-caveman fad. 40 Feeling Good t Find out how

Giada De Laurentiis stays so fit. 48 Star Kitchen t New Food Network star

Katie Lee shows us her Hamptons kitchen.

Fun Cooking53 Make a Fortune t Turn a tortilla into

a cinnamon fortune cookie. 54 Which Side Are You On? t Pick a favorite:

steamed or fried dumplings. 58 Make Your Own t Whip up a batch of

homemade hummus. 60 50 Flavored Popcorns t Spice up your

popcorn in dozens of new ways. 62 Two for One t Whats better than dessert?

Two desserts wrapped up in one!

Contents

Lighten up your pizza on page 99.

40

130

Cover photograph by Andrew Purcell Food styling: Jamie Kimm; prop styling: Marina Malchin

76

Weeknight Cooking71 Weeknight Dinners t These simple

meals all have fewer than 500 calories. 90 Easy Sides t Round out dinner with

a healthful side or two. 94 Hot Tips t Get great cooking advice,

straight from our test kitchen. 98 Pizza Night! t Ellie Krieger makes

good-for-you pizzas in no time.

136


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A NEW REASON TO LOVE

NEWV8 V-Fusion Refreshers makes the whole family happy. Crisp and light with no high fructose corn syrup or arti cial sweeteners.

2013 CSC Brands LP


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OUR NEW COOKBOOK

IS HERE! Try it for free!

Visit foodnetmag .com/bestrecipes.


Contents

On the Road145 Dip Switch t Guess which dip most

Americans prefer with their wings. 146 Championship Bowl t Get top-rated chili

recipesand find a cook-off near you.

Contest156 Name This Dish! t Enter this months

recipe-naming contest.

Weekend Cooking107 Its a Date t Kelsey Nixon serves

a simple Valentines Day dinner. 112 Sunday Dinner t Make seafood stew

with our step-by-step guide. 116 Try This at Home t Ted Allen shows us

how to make onion bagels.

Party Time123 Championship Rings t Show your

team spirit with a colorful drink rim. 124 All-Star Sliders t Food Network celebs

share their favorite party sandwiches. 130 Buffalo Style t The crowd will go wild

for these Buffalo-flavored foods.135 Seven Layers of Fun tScore points

at your Super Bowl party with these seven-layer dips.

141 Faked Potato t Dont be fooled: This giant baked potato is actually a three-layer cake!

108

117

125

141

w

us

141


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Vitamix isnt just the secret ingredient to making delicious smoothies from your favorite fruits and vegetables. Its the secret ingredient to leading a healthier and more avorful life.

Find the recipe for a Triple Berry Smoothie at vitamix.com.


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BREAKFAST AND BRUNCH SOUPS AND STEWS

SANDWICHES

APPETIZERS AND SNACKS

VEGETARIAN MEALS

Make our cover soup! See page 78.

Buffalo Fried Shrimp

Fried Pork Dumplings

Black Bean, Lentil and Eggplant Chili

Broccoli Pesto Pizza Butternut Squash and Gorgonzola Pizza

Falafel Burgers

Penne with Butternut Squash

Tricolor Salad Pizzas Updated Waldorf Salad with Apple Vinaigrette

Chicken Sliders with Tomato Chutney

Chia Seed Pudding Potato Bagels with Butter-Glazed Onions

Meatball-Tortellini Soup

Fried Mortadella and Salami Sliders

Pools Brew Red Chili

Mini Meatball Sliders

Wild Game Chili

Pulled Pork Sliders

Buffalo Patatas Bravas

Homemade Hummus

Buffalo Stuffed Mushrooms

Steamed Shrimp Dumplings

Crispy ChickpeasBuffalo-Buffalo Meatballs

133

55

126

41

150

117

102 100 76

76 99 43

78

128

147

127

148

125

132

58

132

54

7-Layer Deviled Egg Dip 7-Layer Greek Meze Dip 7-Layer Italian Hero Dip

7-Layer Thai Chicken Dip

136 138 137

139

44130

Recipe Index


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FISH AND SEAFOOD

Contents

MEAT, POULTRY AND EGGS

VEGETABLES AND SIDES

DESSERTS

50Bonus

RecipesPage 60

Kale-Turkey Rice Bowl

Bouillabaisse Rigatoni with Spicy Shrimp

Salmon with Lemon, Capers and Rosemary

Green Tea Salmon with Quinoa

72

113 88 4480

Baked Potato Cake Cinnamon Bun Apple Pie Doughnut Tiramisu Honey-Orange Souffl

Lemon Ice Cream Bars Mini Banana Split Icebox Cakes

Name This Dish! Rolled Crpes

Tortilla Fortune Cookies

Barbecue Chicken with Mac and Cheese

Beet, Apple and Goat Cheese Salad

Pan-Seared Spanish Steaks

Cajun Pork Chops with Kale

Broccoli with Walnut Romesco Sauce

Swiss ChardSalami Frittata

Chicken and Cheese Poutine

Cheesy Smashed Potatoes

Turkey Sausage and Peppers

Chicken with Warm Potato Salad

Root Vegetable Fries

Citrus-Glazed Pork with Farro

Texas Black-Eyed Peas

Japanese Beef Curry

Winter Bread Salad

84

108

108

141

80

84

90

62

86

86

109

69

78

90

114

72

90

64

88

90

110 156 53

DRINKS

Kale Juice

Super Bowl Micheladas

Pear-Brandy Cocktails

42

123

115


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To Your HealthHeres whats extra good for you in this months issue:

GOOD TO KNOW Eating nutrient-packed walnuts may lower your risk of heart disease and diabetes, according to a new study. Try a healthful side of broccoli with walnut-pepper sauce (page 90).

SOURCE: JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION

14 DINNERS UNDER 500 CALORIES

We lightened up our entire Weeknight Cooking section! Heres a sample:

Contents

Make foil-packet salmon with lemon slices (page 44).

Blend lemon into kale juice (page 42).

Bake a souffl and serve with orange compote (page 114).

Cook pork tenderloin with lime juice and orange wedges (page 72).

AT THEIR PEAK Citrus fruits are loaded with fiber, vitamin C and potassium. Heres how to squeeze more into your diet:

Swiss ChardSalami Frittata page 84

CALORIES: 473

Chickpe, PleeChickpeas (also known as garbanzo beans) are packed with protein,

fiber and folate. Here are some great ways to use them:

Falafel Burgers page 76

Crispy Chickpeas page 44

Homemade Hummus page 58

12 FOOD NETWORK MAGAZINE JANUARY/FEBRU

Gmaw

IN A SANDWICH AS A SNACK IN A DIP

Green Tea Salmon with Quinoa page 80

CALORIES: 402

Japanese Beef Currypage 88

CALORIES: 493

Chicken with Warm Potato Salad page 78

CALORIES: 425

Rigatoni with Spicy Shrimp page 88

CALORIES: 490

Crispy Chickpeas Homemade Hummus

CIT

RUS

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ITS:

ALA

MY.


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Contents


Ted Allen Choppedpg. 117

Ron Ben-Israel Sweet Genius

pg. 30

Anne BurrellChef Wanted

with Anne Burrell; Worst Cooks in America

pgs. 30, 124

Giada De LaurentiisFood Network Star;

Giada at Home; Everyday Italian (on Cooking Channel)

pg. 40

Alex Guarnaschelli Iron Chef America;

Chopped; Alexs Day Off pg. 30

Ree Drummond The Pioneer Woman

pg. 127

Robert Irvine Restaurant: Impossible;

Dinner: Impossible (on Cooking Channel)

pg. 126

Jeff Mauro The Kitchen @ Food Network;

Sandwich Kingpgs. 30, 128

Ellie KriegerHealthy Appetite with Ellie Krieger

(on Cooking Channel) pg. 98

Kelsey Nixon Kelseys Essentials; The Perfect 3

(both on Cooking Channel) pg. 107

Aarn Snchez Chopped;

Heat Seekerspg. 30

Star SearchFind your favorite Food Network celebs in this issue:

Recipes to go!You can get Food Network Magazine recipes anytime, anywhereon any tablet or smartphone! Sign up for a digital subscription on Apple Newsstand, Nook, Amazon Kindle, Zinio, Next Issue or Google Play Magazines, and youll get each issue the minute it comes out.

PLUS! Check out the interactive shopping list on our iPad edition: Just tap any recipe, then mark the ingredients you need and send them to your list.

Talk to us!Go online to get in touch with Food Network Magazine.

Send a letter to the editors [email protected]

Enter our reader contest foodnetwork.com/namethisdish

Manage your subscription service.foodnetworkmag.com

Katie LeeThe Kitchen @ Food Network

pg. 48

igital

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Sure, perfection takes more time. But only a man with uncompromising standards could have crafted an olive oil with such exceptional flavor. Let Filippo Berios passion for excellence inspire you to create delicious meals for your family and friends.

20

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Editor in Chief Maile Carpenter

Creative Director Deirdre KoribanickExecutive Editor Joanna SaltzManaging Editor Maria Baugh

EditorialFood Director Liz SgroiFood Editor Erica ClarkFeatures Editor Yaran NotiSenior Editors Lisa Cericola, Lisa FreedmanSenior Associate Food Editor Ariana R. PhillipsEditorial Assistants Ellery Badcock, Hannah Kay Hunt Online Coordinator Victoria PhillipsInterns Carly Evans, Andrea Kang

ArtArt Director Ian DohertyDeputy Art Director Marc DavilaAssociate Art Director Dorothy CuryDigital Imaging Specialist Tony EcanostiArt Assistant Jordan Bonney

PhotographyPhoto Director Alice AlbertDeputy Photo Editor Kathleen E. BednarekAssociate Photo Editor Anna McKerrowAssistant Photo Editor Casey OtoIntern Olivia Weiner

CopyCopy Chief Paula SevenbergenResearch Editor Linda FiorellaCopy Editor David Cobb CraigAssociate Managing Editor Heather DiBeneditto

Food Network KitchensSenior Vice President, Culinary Katherine AlfordExecutive Culinary Producer Jill NovattTest Kitchen Manager Claudia SidotiRecipe Developers Andrea Albin, Bob Hoebee, Stephen Jackson, Amy StevensonRecipe Developer/Nutritionist Leah Trent HopeRecipe Tester Vivian ChanDirector, Culinary Product Development Mory ThomasCulinary Writer Rupa BhattacharyaIntern Munah Gomes

Editorial Director Ellen Levine

Food NetworkPresident Brooke Bailey JohnsonGeneral Manager, Scripps Enterprises Sergei KuharskyEditorial Offices 300 West 57th Street, 35th Floor New York, NY 10019 foodnetwork.com/magazine

Hearst Magazines DivisionPresident David CareyPresident, Marketing & Publishing Director Michael ClintonExecutive Vice President & General Manager John P. LoughlinPublishing Consultants Gilbert C. Maurer, Mark F. MillerPRINTED IN THE U.S.A.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to:Customer Service DepartmentFood Network MagazinePO Box 6000Harlan, IA 51593Or call toll-free: 866-587-4653

F ind a chili competition near you on

page 152.

DEV

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TUD

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Vice President, Publisher and Chief Revenue OfficerVicki L. Wellington

Associate Publisher, Integrated Marketing Peggy Mansfield

General Manager Salvatore Del Giudice

Vice President, Group Consumer Marketing Director Rick Day

AdvertisingNEW YORKExecutive Account Directors Diane Anderson, 212-484-1459 Jackie Bodner, 212-484-1462 Barri Stern, 212-484-1452 Brett Sylver, 212-484-1444 Stacy J. Walker, 212-484-1463Advertising Services Manager Celeste Chun, 212-484-1442Assistant to Publisher and Associate Publisher Jacquie RomanoSales Assistants Ashley Wells-Wood, Danielle ManziMIDWESTAdvertising Director Amy Mehlbaum, 312-984-5117Sarah Lenert, Account Director, 314-475-5439 Hillary Morse, Account Manager, 312-251-5352 Allison Deno, Account Manager, 312-251-5342 Sara Garmon, Sales Assistant, 312-251-5367SOUTHEAST Kelly Peterson, Director, 770-641-1578 Diane Cohan, Assistant, 770-641-1578DETROITSarah Lenert, Account Director, 314-475-5439LOS ANGELESLeighdia Sandoval de Padilla, Director, 310-664-2820 Karen Sakai, Assistant, 310-664-2821TEXAS The Ingersoll Company 214-526-3800 Jennifer Walker, Lynn WisdomPACIFIC NORTHWESTPoppy Media Meghan Tuohey, 415-990-2825FLORIDA, MEXICO AND THE CARIBBEANMaria E. Coyne, Inc. Maria E. Coyne, Account Manager, 305-756-1086 Donna Falcone, Account Manager, 305-756-1086TRAVEL DIRECTORMcDonnell Media, Inc. 888-410-5220 Erin McDonnellNEW ENGLAND Jackie Bodner, 212-484-1462HAWAIILola A. Cohen, Account Manager, 808-282-1322

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Published by Hearst Communications, Inc., a unit of Hearst Corporation 300 West 57th Street New York, NY 10019President & Chief Executive Officer Steven R. SwartzChairman Executive Vice Chairman William R. Hearst III Frank A. Bennack, Jr.

SubscriptionsPlease contact customer service at service.foodnetworkmag.com or write to: Customer Service Department Food Network Magazine PO Box 6000 Harlan, IA 51593Or call toll-free: 866-587-4653

Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. Food Network, the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

Associate Publisher Wendy Nanus

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THIS YEAR,RESOLVE TO

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Editors Letter

Maile CarpenterEditor in Chief

You name it...

The Cronut that started

it all.p

Editor in Chief

Last May, a New York City pastry chef named Dominique Ansel made a doughnut out of croissant dough, deep-fried it, rolled it in sugar and filled it with cream. He called it the Cronut, and as many food fanatics know, insanity followed. Lines formed. Rations were imposed. A black market emerged. And before long, really sensible people were spending $150 just to get their hands on a Cronut or two. (UghI know. In hindsight it was a waste of money, but it was my husbands birthday and Id run out of ideas.) I thought the trend had finally died down, and then, boom, someone ponied up $14,000 for a dozen Cronuts at a charity auction last fall. Considering all of this, I shouldnt be writing about CronutsI have contributed to the hype enough already, and honestly, they arent worth a penny more than the $5 they actually cost if you get up at the crack of dawn to buy one.

Im writing about them, reluctantly, because they inspired a story in this issue. During the height of the craze, two people from our office went downtown to buy Cronuts for the staff.

When they got to the front of the line, they were told that they could purchase only two each, so they returned with four meager Cronuts that we had to cut into 32 teeny pieces. In the end, we each got about three-quarters of a bite, but it was enough for a consensus: decent dessert, brilliant name. We all decided that Ansels contribution to the pastry arts wasnt the idea of merging two beloved treats into onepeople have been doing that forever. His real stroke of genius was giving it a name that guaranteed worldwide hysteria. And so, instead of coming up with a copycat recipe to join all the Kronuts and Croughnuts and Doughsnts out there, we created some new hybrid dessertsand we want you to name them. Im not sure if any of these will become international sensations, but lets see how it goes: Check out our three sweets on page 62, then enter a name for each one at foodnetwork .com/namethatdessert. The winner will get a $500 gift card to foodnetworkstore.com and a Cronut.

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Lets cook better. Together.

Join the conversation #CookWithKohls

When you invite Food Network and Kohls

to your gameday gathering, youll score

pointers from the pros and all the tools

you need to put out a spectacular spread.

So stress a little less and take a

timeout to catch up with your guests.

THE WINNING TEAM

THE TIPS. THE TRICKS. THE TOOLS.

KOHLS.COM/FOODNETWORK


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Chocolate BEYOND COMPARE

Learn more aboutTASTING WITH ALL FIVE SENSES and

CHOCOLATE BEYOND COMPAREat LINDT.COM

The Master Chocolatiers at Lindt have perfected the art of creating the

finest chocolate, which requires great skill and passion. For more than

165 years they have been developing innovative chocolate recipes

with meticulous craftsmanship, resulting in superior tasting premium

chocolate. This devotion sets Lindt apart and creates an experience of

chocolate beyond compare.

GIVE A GIFTBEYOND COMPARE

FEEL THE DAY MELT AWAYWhen you need to escape from a busy day, take a moment to relax and indulge in a delightfully delicious LINDOR truffle. Break the delicate shell, and as the irresistibly smooth and luscious filling starts to melt, feel the sensation of being carried away to a place where chocolate dreams come true.

A true appreciation of premium chocolate goes far beyond its flavor. Experience the subtleties of expertly crafted premium chocolate through the signature Lindt 5 Senses Chocolate Tasting process. First unwrap a Lindt EXCELLENCE bar and then use all of your senses to discover the unique look, feel, scent, sound, and unparalleled taste of premium chocolate.

Share your love and appreciation for the finest chocolate, and delight someone special, by giving the gift of Lindt. With exquisite combinations of gourmet truffles and delectable filled pralines, elegantly displayed in beautiful gift boxes, the Lindt Gift Box Collection is sure to be a gift your friends will remember.

Whether you are looking to indulge, savor or impress

here are a few suggestions to help you create a Lindt

experience of chocolate beyond compare.

TASTE WITH ALLFIVE SENSES

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MASTERING THE A R T O F R E F I N E M E N T

EXCELLENCE Pure, rich, intense.

When you savor the taste of EXCELLENCE, the thin, refined

dark chocolate melts evenly to reveal complex layers of flavor,

engaging all of your senses.Expertly crafted with the finest ingredients by the

Master Chocolatiers at Lindt.

Learn more at LINDT.COM

CHOCOL ATE B EYOND COMPAREWorldMags.netWorldMags.net

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Make New Years brunch sundaes (and start your

resolutions tomorrow!): Layer small

pancakes with lemon curd; top with ice cream.

Calendar

161412

116

2926 31

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42 3FRIWEDSUN THUMON SATTUE


Milk was delivered in bottles for the first time today in 1878. Drink a tall glass with lunch.

Get your afternoon chocolate fix the healthy way: Dip peeled kiwi slices in melted dark chocolate; chill until set.

Watch the Grammys with star-studded cocktails: Pour champagne into flutes and top with Grand Marnier; garnish with star fruit.

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January

Host a Golden Globes party and set up a popcorn bar: Check out our 50 flavored popcorns on page 60 for inspiration.

Start your day with Ree Drummonds special coffee (its her birthday!):

Stir dulce de leche into hot coffee. Top with whipped cream and grated chocolate.

More oatmeal is consumed in January than in any other month. Dress some up

this morning by adding strawberry preserves.

Celebrate Chinese New Year with

a new dish: Go to foodnetwork .com/noodles. Just dont cut

the noodlesthey represent

longevity.

Leave the stove off tonight: Sprinkle shredded rotisserie chicken and cheddar on a tortilla, fold in half and cook in a waffle iron. Serve with salsa.

Try a spin on baked brie for a party: Bake

a wheel at 350 , 15 to 20 minutes. Top

with sun-dried tomato pesto and thyme.

Become involved with your local soup kitchen in honor of Martin Luther King, Jr. Day (its a national day of service): Go to mlkday.gov for information.

Its French Fry-day! Try

a low-fat twist with parsnips and carrots. Go to page 90

for the recipe.

Grill a sandwich in honor of Elvis birthday: Put peanut butter and sliced bananas on white bread and cook in a buttered skillet.

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CHOCOL ATE B EYOND COMPARE

LINDOR Smooth, melting, luscious.

When you break its shell, LINDOR starts to melt and so

will you. Created with passion and love for chocolate by the Master Chocolatiers at Lindt.

Learn more at LINDT.COM

M AS T E R ING I R R E S I ST I B LY S MOO TH


WorldMags.net

Calendar

8

19

10

3

119

6

15

25 27

13

FRIWEDSUN THUMON SATTUE


Keep up your resolutions with a healthful snack: Toss frozen shelled

edamame with olive oil and parmesan; roast at 400 ,

15 minutes.

Make sweet sushi as an end-of-the-week treat for kids: Cover a banana with Nutella and roll in cereal; slice and serve with chopsticks.

21

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February

Its Ina Gartens birthday! Whip up game-day guacamole with her go-to recipe: foodnetwork .com/guac.

Watch the NBA All-Star Game and serve two-bite pizzas: Prepare mini phyllo shells as directed; fill with tomato sauce and mozzarella. Broil until bubbly.

Watch the Olympics opening ceremony with cupcake torches: Place cupcakes in wafer cones; top with yellow icing and orange sugar.

Dress up hot cocoa for someone special: Pipe the word love with melted chocolate onto a plate; freeze until hard, then remove with a spatula.

Taco Tuesday! Try this fun twist: Fill hard taco shells with spaghetti; top with lettuce, cheese and hot sauce.

Try a different low-cal dinner every night this week! Go to page 12 for an index of good-for-you recipes.

Happy Birthday, Aarn Snchez! Bake brownies with the chefs favorite additions: Mexican cinnamon and cayenne pepper.

Eat cherries in honor of George Washingtons

birthday: Mash thawed frozen cherries with

cream cheese; spread on your morning toast.

Its Presidents Day! Make patriotic breakfast treats on your day off: Cut puff pastry into stars and bake at 350 , about 10 minutes. Toss in cinnamon sugar.

The Food Network South

Beach Wine & Food Festival kicks off today. Follow your favorite chefs on Twitter to keep up with the action!

Get ready for the Super Bowl tomorrow: Make Anne Burrells pulled pork for sliders (page 125)it tastes even better the next day.

188888888888888888888888888888888888888888888888888888888888888888888888888888888888888888888888817s Presidents

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Find Simply Dressed and Simply Dressed & Light in your grocers refrigerated produce section. Learn more about all our delicious avors at www.simplydressed.com.WorldMags.netWorldMags.net

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Reader Letters

We Hear You...A few thoughts from our readers this month. Keep the letters coming!

Thank you for writing about Free Perks in your November 2013 issue [Food News]. There are a lot of Canadians (myself included) who enjoy paying for the coffees of those behind us at Tim Hortons. It is an awesome Canadian tradition.

Lindsay UlsiferCalgary, Alberta

I love your magazine, but I was so disappointed that the November 2013 issue did not feature Hanukkah. The recipe and entertaining ideas for the Thanksgivukkah phenomenon seem endless. You missed a great opportunity to have fun with the pairing.

Iris SnyderCherry Hill, NJ

Editors Note: Thanks for your letter. Because the holiday falls so late in the month and lasts into December, we decided to save Hanukkah contentincluding latke, rugelach and gelt cookie recipesfor our December 2013 issue, which was scheduled to arrive in late November.


Only one word can describe the November 2013 issue: wow! My 12-year-old daughter grabbed it first, and when I finally got it back, she had dog-eared 17 pages. Thank you for so many mouthwatering Thanksgiving recipes.

Dionne GeorgeDetroit

The Editors Letter in the November

2013 issue is fantastic. I am 52 years old and the only one of all

my friends who makes pie from

scratch. They always ask what my secret is. The art is not making the pie perfect, but making it taste great! The pie that looks the worst tastes the best.

Claudia AmundsonTinley Park, IL

I love your 50 Vegetable Sides suggestions [November 2013], but you omitted one dish that is truly Thanksgiving: succotash! We always have it as part of our holiday

meal. Its so good and an original from our Native American ancestors.

Marilyn DelongLong Beach, CA

The Editorin the N

2013is fanII amooold aooonly

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The November 2013 issue was the best ever! How terrific to see so many fresh takes on traditional Thanksgiving fare. I am sure well come away from the table having discovered some new family favorites.

Bobbi ScofieldWalton, NY

When I stumbled across your Slow-Cooker Chili recipe [Weeknight Cooking, November 2013], I thought it would be perfect for my husbands company chili cook-off. We tweaked the recipe a little because we keep kosher, but you did not let us downhe won!

Hillary RosenthalOverland Park, KS

I dont really cook much, but after making your Shrimp and Corn Chowder [Weeknight Cooking, November 2013], I will now be trying something new every weekend! I think it took me longer to make the soup than someone who cooks a lot, butI had so much fun.

Kelly SahrVirginia Beach, VA PH

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2013 Twinings North America, Inc.

Whatever you crave, Twinings of London has 14 distinct and mouthwatering varieties of herbal teas for you to enjoy. Our nine master blenders travel the world

seeking only the nest teas, spices, herbs and fruit infusions available, then expertlyblend each one using techniques perfected over 300 years. Bursting with avour

to satisfy all your senses, well make your tea time well worth every sip.

Available in 50+ varieties of Black, Green and Herbal teas

Discover the mouthwatering avours ofTwinings Herbal Teas


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You Asked...Food Network stars answer your burning questions.

Have a question for

a

Food Network

star? Write to us a

t

foodnetwork.com/

magazine.

The content of all submissions (including letters, recipes and photographs) should be original and becomes property of Food Network Magazine, which reserves the right to republish and edit all correspondence received. By making a submission, you guarantee that you possess all necessary rights to grant the material to Food Network Magazine.

Anne likes to grate

cheese when its at room

temperature.

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Letters

Have a question for

a

Food Network

star? Write to us a

t

foodnetwork.com/

magazine.

Ron, Im having trouble making sour cream cake. The recipe calls for folding in egg whites before pouring the batter into the pan, but the crust separates from the top of the cake. Please help!

Wanda Rawls Clarksville, TN

First, fold one-quarter of the whipped egg whites into the cake batter. The moisture in the egg whites will loosen the batter, even though the whites will eventually deflate. Then gently fold the rest of the whites into the batter to give the cake volume and lightness.

Ron Ben-Israel

Anne, is it better to chill parmesan cheese prior to grating it, or should you grate it at room temperature?

Joe LeGrand Milford, OH

It actually depends on your needs. Personally, I prefer parmesan to be room temperature when Im grating it over pasta. If you need to grate a large amount for a recipe, however, it is much easier to do if the cheese is cold.

Anne Burrell

Jeff, I love breakfast sandwiches. What would your ultimate one be?

Becky Shippen-Olsen via Facebook

My favorite is chicken-apple sausage with two eggs over easy, a little bit of berry preserves and some Swiss cheese on a griddled soft roll or bun.

Jeff Mauro

Alex, whats the best way to tell if a garnish is meant to be eaten or is simply decoration?

Jennifer WalkerNorth Logan, UT

You have to take it on a case-by-case basis. When Im cooking, I always go by the rule Dont put anything on the plate that you wouldnt want to eat. At a restaurant, Ill eat a garnish if I feel it suits the dish. But sometimes I even ask because Im unsure myself!

Alex Guarnaschelli

Aarn, is there any food you dont like? I would think youd have to be pretty open as a judge on Chopped.

Chelee McKenna Rochester, NH

I dont like the overuse of green bell peppersthey dont lend any flavor! Im also not a fan of pattypan squash (the squat yellow kind), which are spongy and bland. But on Chopped, we dont necessarily want the ingredient to taste like what it is. If someone can take an ingredient and transform it, thats when they get high marks.

Aarn Snchez

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B E C A U S E I LO V E F O O D

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TO FEED MYC R E AT I V I T Y

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A N E W T O Y

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TO U N L E A S H M YI N N E R C H E F

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Get inspired and share your reason at SwansonWhyICook.com.

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Check out FoodNetMag.comfor the latest products, promotions, sweepstakes, information and more!

PROMOTION

Visit FoodNetMag.com today!WorldMags.netWorldMags.net

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Find out why chocolate is a threat. Then, catch up on the Paleo craze

and spend a day with Giada.

Make or BreakWe probably arent the first to tell you that New Years resolutions dont stick: About one-third

of people break them before the end of January. The big question is: Whats getting in the way of our willpower? We asked thousands of Food Network fans on Facebook, and we have located

the problem: chocolate. It beat the number two and number three temptationsice cream and pizzaby a landslide. Oddly, three people told us that yams were the culprit.

In the Know


PHOTOGRAPH BY KANG KIM


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*For complete details of trip payout please refer to the Official Rules at www.facebook.com/TysonAnytizersSnackTime. NO PURCHASE OR PAYMENT OF ANY KIND IS NECESSARY TO ENTER OR WIN THIS SWEEPSTAKES. ODDS OF WINNING WILL DEPEND ON THE TOTAL NUMBER OF ENTRIES RECEIVED. Void where prohibited. Open to legal residents of the 50 U.S. states or D.C., who are the age of majority in their state of residence (19 in NE and AL, 21 in MS and 18 in all other states) at the time of entry. Go to www.facebook.com/TysonAnytizersSnackTime for full Official Rules. Begins 12/30/13, ends 2/9/14. Sponsor: Tyson Foods, Inc., 2200 Don Tyson Pkwy, Springdale, AR 72762. / 2013 Tyson Foods, Inc.


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In the Know

Food news

GAME PIECESSome classic games have been transformed into kitchen gear.

Scrabble Tea Towel

$11; burkedecor.com

Twister Espresso Set$28 for a set of four; retroplanet.com

If you want to get a gauge of the countrys emotional state in any given year, check the writing on the hearts: Necco, the company that makes Sweethearts conversation hearts, changes its phrases based on whats trendingand whats not. High Five and

Friend Me got the boot this year. Taking their place: Occupy My and

#love. Necco also plans to bring back a few old sayings,

including staffer Brian Chalifours favorite, Lets Read. The bookworm told us he lobbied

hard to put the phrase back in circulation: Its

just so random and slightly geeky.

CHANGE OF HEARTS

TOUGH COOKIESSome Girl Scouts have to work a little harder at selling cookies this year: Once again, Idaho and Hawaii are planning to tax the treats, unlike the other 48 states. Girls in Idahos Silver Sage Council, one of two councils in the state, say that the 22-cent tax costs them about $150,000 a year. Last year, the girls fought to get the tax lifted but were blocked by a group of senators. The Silver Sage troops say they plan to lobby again this season.

Operation Apron$20; perpetualkid.com

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In the Know

LOCKED OUT A new gadget picks upwhere willpower leaves off: The Kitchen Safe has a lockable lid that keeps you from over-snacking. Fill it with cookies or candy, then set the timer. Itll stay sealed for up to 10 dayswith no override option. $40; thekitchensafe.com

PRESIDENTIAL ORDERSThe Presidential Culinary Museum in Grover, NC, will hold a special dinner in February featuring beloved dishes from former commanders in chief. (Visit presidentialculinarymuseum.org for details.) Can you match these presidents to their favorite foods?

Cardamom, ginger and black

pepper cake

White fricassee of chicken

Chocolate-mint crme brle

Ketchup on cottage cheese

Abraham Lincoln

James Madison

Thomas Jefferson

George W. Bush

Richard Nixon

1 A

2 B

3 C

4 D

5 E

ANSWERS: 1: C; 2: E; 3: B; 4: A; 5: D

Whit f if i

Spicy cheese grits with shrimp

Spicy hcheese

A

ITS A LOSE-LOSE!A recent study found that residents in cities of losing NFL teams ate 16 percent more saturated fats on the Monday after a game than they did on other days that week. On the flip side, folks in winning cities cut back on fatty foods by 9 percent the next day.

TIMES REALLY HAVENT CHANGED:

During a recent survey, 84% of men reported that they pay for most dating expenses.

SOURCE: AMERICAN SOCIOLOGICAL ASSOCIATION

KEEPING TABSDiners will soon be able to order food on tablets at many restaurant chains, including Chilis, Applebees and Red Robin. But beware: The company that makes the system says tablets have led to a 20-percent increase in appetizer sales and a 30-percent increase in dessert salesmost likely because of all the tempting photos.

SOURCE: PSYCHOLOGICAL SCIENCE

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DISCOVER A TASTE THATS OUT OF THIS WORLD WITH THE GREAT NEW FLAVORS OF MOTTS SNACK & GO! The delicious Motts applesauce kids love in a squeezable pouch they can take with them wherever they go.FIND US ON FACEBOOK AND MOTTS.COM | #SNACKANDGOMOTTS is a registered trademark of Motts LLP. 2014 Motts LLP.

SNACK & GO TO THE MOON & BACK.


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Snack Beef jerky Carrot sticks

Dinner Grilled venison steaks Steamed summer squash Stir-fried broccoli and carrots

with walnuts 3 Medjool dates Ice water

A Day on the Diet

In the Know

Know It All:The newest diet trend is actually really, really oldroughly 2.5 million years. Followers of the Paleo diet (as in Paleolithic) believe that human DNA hasnt evolved since prehistoric times, so our diet shouldnt evolve, either: They believe our ancestors ate lots of protein, no dairy, no grains. The diets creator, gastroenterologist Walter L. Voegtlin, started the movement in 1975 with his book The Stone Age Diet. Over the past 40 years, Paleo experts have expanded on Voegtlins meat-centric eating plan to include more fruit and vegetablesand now the diet falls into other trendy categories, like low-carb and gluten-free. Today, theres a legion of followers who eat pork chops for breakfast and blog about primal beef jerky recipes. Although many scientists and nutritionists have debunked the philosophy, the diet is a worldwide phenomenon: Nearly 500 Paleo cookbooks were published in 2013 alone. Heres a look at the trend....

Paleo DietYES Lean poultry and

grass-raised meat

Fish and seafood Fruit and

vegetables

Nuts and seeds Eggs Healthful oils

(olive, flaxseed, nut oils)


NO Dairy Grains and grain-like seeds

(corn, quinoa, wheat, oats, rice)

Legumes (peas, peanuts, soy products)

Refined vegetable oils (canola, vegetable oil)

Processed foods Starchy vegetables Refined sugar Salt

Paleo at a Glance

JESSICA BIEL

MILEY CYRUS

Should we really eat like cavemen?Three nutrition experts weigh in.

SCARLETT JOHANSSON

FAMOUS FOLLOWERS These celebs have tried

the Paleo diet.

The Paleo diet leaves a lot of room for interpretation. After all, we dont have access to many of the same foods hunter-gatherers ate. Heres a sample day according to Loren Cordains The Paleo Diet, widely considered the bible of the movement.

Breakfast Broiled pork chops Honeydew melon

and blackberries Herbal tea

Lunch Waldorf salad with flaxseed oil Broiled halibut with lime juice Steamed cauliflower Mineral water

I consider this to be a fad diet. It eliminates food groups like lean dairy and whole grains that provide nutrients and compounds such as calcium, vitamin D and phytochemicals.

Joan Salge Blake, Clinical Associate Professor,

Boston University

High-protein diets are quite expensive, as are fresh fruit and vegetables. The Paleo diet would be difficult for many food-insecure people in the United States.

Joanne Slavin, Professor,

University of Minnesota

While rates of obesity and heart disease have increased over the past 30 to 40 years, perfectly healthy people were eating grains and dairy prior to the obesity epidemic.

Kelly Pritchett, Assistant Professor,

University of Georgia

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toyota.com/tundra Prototype shown with options. Production model may vary. 2013 Toyota Motor Sales, U.S.A., Inc.

TOW. HAUL. BUILD ANYTHING.WorldMags.netWorldMags.net

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GOODfeeling

Giada De Laurentiis reveals the secret to her healthy life: She eats all day!

G iada De Laurentiis gets to travel the countryand the worldfor her job, but being away from home so often has some unfortunate side effects: More alcohol, less sleep and later nights, she says. Its not like I dont enjoy it, but In fact, Giada has a blast when shes on the road, but when she gets back to Los Angeles, she often feels sluggish and worn out. So she has changed the way she eats at home, living by a set of rules outlined in her new cookbook, Giadas Feel Good Food. The basic philosophy: Snack all day. I eat a little bit of everything and not a lot of anything, she says. The result is that she feels light on her feet and energized for whatever comes her wayand its a lot: She usually gets up before 5 a.m. and goes full-steam until bedtime. Giada shared a typical day in her busy life, showing us how she satisfies cravings in a healthful way. But I still love chocolate, she says. Thatll never change.

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BreakfastRight after she wakes up, Giada drinks two glasses of warm water with lemon. She does an hour of yoga, then eats a protein-rich breakfast, like this pudding. You dont need to eat a lot, she says. Its very substantial.

In the Know

CHIA SEED PUDDING ACTIVE: 10 min l TOTAL: 40 min (plus overnight chilling) l SERVES: 4

1 cup vanilla-flavored unsweetened almond milk

1 cup plain low-fat (2%) Greek yogurt2 tablespoons pure maple syrup

(preferably grade B), plus 4 teaspoons for serving

1 teaspoon pure vanilla extractKosher salt cup chia seeds1 pint strawberries, hulled and chopped cup sliced almonds, toasted

1. In a medium bowl, gently whisk the almond milk, yogurt, 2 tablespoons maple syrup, the vanilla and teaspoon salt until just blended. Whisk in the chia seeds; let stand 30 minutes. Stir to distribute the seeds if they have settled. Cover and refrigerate overnight.2. The next day, in a medium bowl, toss the berries with the remaining 4 teaspoons maple syrup. Mix in the almonds.3. Spoon the pudding into 4 bowls or glasses; mound the berry mixture on top and serve.

Chia seeds are packed with

fiber, protein and antioxidants.

Look for them at health-food

stores.


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When I need to detox, th my go-to juice. It reinvigates me and helps me get balanced again.

KALE JUICEACTIVE: 10 min l TOTAL: 10 min l MAKES: 2 cups

1 pounds kale2 medium carrots, scrubbed 2 medium apples (such as Fuji or Honeycrisp),

halved and cored1 small lemon, peeled

Pass all of the ingredients through a juice maker according to the manufacturers directions. Pour into glasses and serve.

Mning SnackBy 11 a.m., Giada has been up for six hours. Shes hungry, but its not lunchtime yet, so she makes juice for a hit of energy.

In the Know


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JANUARY/FEBRUARY 2014 FOOD NETWORK MAGAZINE 43ANUJANUJANUJANUJAJANUJANUJANUJANUNANANUJANUJANUJANUJAJANUJANANUUANUJAANAANUUUNUUAA UUJANUN ARY/ARYARY/ARY/ARY/ARY/ARYY//ARY/ARY/ARY/RYARY/RY/ARY/ARY/ARY/ARY/ARY/ARY/ARY/ARY/ARY//Y/AARY/ARY/AARY/ARYYYARYY/ARYRY RFEBFEBRFEBREBRBRFEBFEBRFEBFFEBREBREBREBEBFEBRFEBRFEBRFEBFEBRFEBRFEEBREBREFEBRFEBREBRBRFEBFEBRFEBRFEBRBRRRFEBFEBREBRFEBREBRFEBFEBRFEBEBRFFFEBRFEBFEBRRRFEFEBEBBRF BBBRRRRRBRUAUAUAUAUARUAUARUAAUAUAUUARARYARYUARAARARAARA YYAARYA YRYRRYRYUAUAUAAAARAAAARARYRRRRRRYRARARRYARYRYYRYYRYRYYYYYUUUUUUAUAARARARAARRARRYRRRARRYRYYYYYRYYYYUUUAAAARARRRRUARYYUARYYRUAAARAAAAAARYRRRRYYYYYRYRYUARAAAAAAARYRARARRYRYYYYARYARYUARUUUUAAAAAAAARARRARRRYYYYUUAAARYAAAARYRRRRYYYYYYYYUUUUUARAAARYAARRYYYYYYYYUUAAAAAAARRYYYYYYY 222220002010101001011010122222222222200020010000010110112222222200000000010101012222222200000000101001012222222222202020012222220001222222201002222202222010012222220000 444444444444444444444444444444444444444444 FOODOOFOODFOODOODFOODFOODOODOODOOOFOOFOODODOODOODFOODDDFOODOOFOODDOOFOODFOODFOODFOOODFOODFFOODFOODFOODOODOOODOOOOODDFOODODFOODFOFOODOODOFOODDFOFOOOODOODOOOOOODDDOODFOODFOODFOODFOODFOODOODODOODODDDOOOFOODOOODFOOOOOODFFFFF OO NETNETNETNETNETNETNETNETNETNETNETNETNNETNETNETNETNETNETNETETNETNENNENNNEETEENETETENETETTETETETETNETNNNNETNETETEETNETTNETTNETETENETNETNNNETNNETEEETTTNETTNNNNETNNETTTTTNEEETTTNNNEEETNETNNNEEEEETNNEETTWWORWORKWORKWORKORKWORKWORKWORKWORWORKORKWORKWORKWORKWORKRWWORKWORKWOWORKRKORKRKORKORKWORKORKWORKOORKWORKWORKOWORWORWORWORKWORKWORKWORWORKWORKWORKRRKKKKKORKORKKKORKWORKWOWORKWORORKORKOWORWOROWORKWOORKWORKRKWORKRKWORWORWWOORKRKWWWOWOORKOORKKKKWOWWOWWWOROOOO KWWWORKKRKOWOWWWORRKKKKKWWORRR MAGMAGMAGMAGMAMMAGMAMAGMAMAAAMAMAMAGAMAGAGGMAMAGMAGMMAMAGMAGMAGMAGMAGMAGAGMAGMAGMMAGMAGMAGMAGMAMAGMAGMAGAAGGMAGMMMAGMMAAAMAAAAAAMAGMAGMMMAMAGAAAAMAAMMMMMAMAMMAMAGAMAMAMMAGMAGMAAAAAAAAAGGGGGMMMAAAAGMMAGGMMAGGAZINAZINIAZINAAZINAZIZINAZAZAZINAZINAZIAZINAZINAZ NAAZIZIAZINAZINZ NAZINAAZINAZINAZINZZZINAZZIZINAZINNNAZININAZIAZINAZINZININIAZIINNAZINNAZINZIAZZZ NAZINA NNAAZINAZIINNNNIINNNNAZINAZINZZINNNAZINEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEE 44444444444444444444444444444444444444444444444444444444444444444444444444444444444444443333333333333333333333333333333333333333333333333333333333333333333333333333333333333333

UPDATED WALDORF SALAD WITH APPLE VINAIGRETTE ACTIVE: 15 min l TOTAL: 25 min l SERVES: 6

FOR THE COUSCOUS1 tablespoon safflower or grapeseed oil cup whole-wheat pearl couscousKosher salt

FOR THE VINAIGRETTE cup apple cider vinegar1 tablespoon honeyKosher salt and freshly ground black pepper cup safflower or grapeseed oil

FOR THE SALAD1 large Gala apple, cored and

cut into -to--inch dice1 small fennel bulb, chopped into

-to--inch pieces1 cup small green seedless grapes, halved cup walnut pieces, toasted6 outer leaves from a large radicchio

1. Make the couscous: In a small saucepan, heat the oil over medium-high heat. Add the couscous and toast until lightly golden, about 4 minutes. Add cup water and teaspoon salt and bring to a boil. Lower the heat so the water simmers; cover the pan and cook until the liquid is absorbed, about 10 minutes. Uncover the pan and set aside to cool.2. Make the vinaigrette: In a small bowl, whisk together the vinegar, honey, 1 teaspoons salt, teaspoon pepper and the oil.3. Make the salad: In a large bowl, toss together the apple, fennel, grapes, walnuts and couscous. Drizzle the vinaigrette over the salad, tossing until coated. 4. Put 1 radicchio leaf on each plate. Spoon the salad into each leaf, allowing some to spill over.

LunchGiadas key to a satisfying lunch is a variety of textures, and this updated Waldorf salad has the perfect mix. The nuts give me some protein, she says. And I like the combination of crunchy, creamy and soft all together.

To toast nuts, spread in a single layer on a baking

sheet. Bake at 350 , 6 to 8 minutes. Let

cool completely before using.


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SALMON WITH LEMON, CAPERS AND ROSEMARYACTIVE: 10 min l TOTAL: 20 min l SERVES: 4

4 4-ounce skinless salmon fillets,about 1 inch thick

cup extra-virgin olive oilKosher salt and freshly ground black pepper1 tablespoon minced fresh rosemary leaves4 lemon slices4 tablespoons lemon juice

(from 1 large lemon)8 tablespoons Marsala wine4 teaspoons capers, drained and rinsed

1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill.2. Put each salmon llet on a piece of foil large enough to fold over and seal. Brush the salmon on both sides with olive oil; season with teaspoon each salt and pepper, and the rosemary. Top each llet with 1 lemon slice, 1 tablespoon lemon juice, 2 tablespoons wine and 1 teaspoon capers. Wrap the salmon tightly in the foil packets.3. Put the foil packets on the hot grill pan or grill rack and cook until medium, 8 to 10 minutes. Transfer the foil packets to plates or shallow bowls and serve, letting everyone open the foil.

Dinner

CRISPY CHICKPEAS ACTIVE: 5 min l TOTAL: 55 min (plus cooling) l SERVES: 6

Vegetable oil cooking spray2 15-ounce cans chickpeas, drained and rinsed2 tablespoons extra-virgin olive oil1 to 2 teaspoons smoked sea salt

1. Position an oven rack in the center of the oven and preheat to 350 . Spray a baking sheet with vegetable oil cooking spray.2. Put the chickpeas on a clean kitchen towel or several paper towels and dry thoroughly. In a medium bowl, toss the chickpeas with olive oil to coat. Sprinkle with the smoked salt and toss again. Transfer in an even layer to the prepared baking sheet.3. Bake, shaking the pan halfway through the baking time, until the chickpeas are crunchy, 50 minutes to 1 hour. Let cool at least 1 hour; the chickpeas will become crunchier as they cool. These are best eaten within 1 day.

Afternoon SnackAround 4 p.m., Giada needs a pick-me-up, so she eats her version of a crunchy snack: fried chickpeas.

For dinner, Giada focuses on one thing: protein. Shell have a piece of salmon (no carbs) because if I dont eat protein at night, I dont sleep well, she says.


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In the Know

She skips e gym!Giada is definitely fit, but not from running. The idea of being strapped to a treadmill every day is my worst nightmare, she says. She takes walks on the beach, does an hour of yoga most mornings and paddleboards in the Pacific Ocean with her husband, Todd.

She puts olive oil her face.One of Giadas favorite ingredients is also one of her beauty secrets: She mixes olive oil with white rice flour and uses it as a nighttime exfoliating paste. Plus, she regularly rubs olive oil into her hair and scalp to keep her locks shiny.

Theres ocolate in her pue.Giada always carries a little dark chocolate with her for an occasional treat. She also totes a mini pantry of healthful snacks: almonds, trail mix, agave nectar (to sweeten her coffee when shes on the go) and green tea bags.

She goes rogue restaurants.When Giada eats out, she often picks two appetizers instead of an appetizer and a main course. And when she orders salad, she sometimes asks for olive oil and lemon wedges to make her own dressing right at the table.

She snacks from e freezer.Giada stashes sweet treats in the freezer because they take a while to melt in your mouth, she says. You can savor the sweetness longer. Some of her favorites: peppermint patties, sliced bananas and chocolate chips.

Five surprising things we learned from Giadas new book:

Who knew?P

SOaoisa

TGcthaw

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Find more tips and recipes in Giadas Feel Good Food ($32.50, Clarkson Potter).


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Star KitchenNew Food Network host Katie Lee loves spending winter days in her country kitchen.PHOTOGRAPHS BY DAVID A. LAND

Container scoreKatie found these vintage French enamelware canisters at an antiques store in San Francisco. You can find similar ones on eBay starting around $80.

This may sound crazy, but Katie Lee bought a house in the Hamptons because it reminded her of her native West Virginia. People hear the Hamptons and they think glitz and glamour, but it is really just farmland, says the cookbook author and cohost of Food Networks new talk show, The Kitchen @ Food Network. It feels like a small town, and I prefer to be a country girl. Katies entertaining style is similarly casual: She loves having friends stay over and turning her massive kitchen island into an all-hours buffet. Theres always something on the counter, she says. It starts in the morning with a big pot of coffee and a breakfast spread, followed by meat and cheese with wine in the afternoon. After dinner she sets up a sundae bar. Katie loves hosting so much that she is rarely alone in this kitchenbut even when she is, she doesnt feel that way: She printed photos of her friends and family from her Instagram feed and covered her fridge with them. Turn the page to check it out.

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In the Know

Turn the page to get Katies look.

Brew masterKaties coffeemaker plays a starring role in her kitchen. When I go to bed at night, Im excited to wake up and have coffee, she says. I love making it, the smell of it, and I love coffee talk.

Stepped-up serviceWhen she entertains, Katie likes putting food on a pedestal. I love cake stands, she says. You take really simple things like croissants and put them on a fancy cake stand, and suddenly they look elegant.


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In the Know


She personalized her refrigerator! Katie used a service called Printstagram to create a collage of her favorite Instagram photos for the refrigerator doors. My friends are all here! she says. From $12; printstagram.com

Get the LookPick up some of Katies finds for your own kitchen.

This George pendant light with cone shade, similar to Katies, is inspired by an early-20th-century industrial design. $258; rejuvenation.com

Her natural-edge bowl makes an appearance at every dinner partyits hand-carved from a single log. $564;

[email protected] to order

Katie hits nearby farm stands and makes fresh juiceslike spicy beet with lots of ginger and lemonwith

her Juice Fountain Elite. $300; brevilleusa.com

This Georpendant lwith conesimilar to is inspiredan early-2century indesign. $2rejuvenat

Katie received a super-tall

cylindrical glass vase from a flower

delivery and gave it a new use:

It holds wine corks. I like keeping track

of how much Ive been drinking,

she jokes. $43; save-on-crafts.com

g g ;[email protected] to order

This Riviera stripe cordless Roman shade will fit almost any window; it comes in five sizes.

From $209; potterybarn.com

Friends gather around the island on these classic French Bistro stools. $674; beaufurn.com for information

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For Coupons and Recipes Visit CountryCrockSimplyDelicious.com

Simple Ingredients.Simply Delicious.

Introducing Country Crock Simply Delicious. Made with real, simple ingredients such as canola oil,

creamy yogurt, and a pinch of salt.


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What does being lucky feel like? Let me

check...hmm, sorta smooth and round.

A NUT ABOVE THE RESTOnly 1 in 100 peanuts is lucky enough to

become a delicious M&MS

Peanut. And being one of a

kind is what makes Yellow

Americas favorite nut.Photography by Martin Wonnacott

/TM trademarks Mars, Incorporated 2013

facebook.com/mmsWorldMags.netWorldMags.net

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3. Bring points C and D together and secure with a toothpick.

1. Fold a 6-inch flour tortilla in half.

A

DC

B

C D

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B

un Cooking


PHOTOGRAPH BY KANG KIM

Bake some oversize fortune cookies. Then, try homemade dumplings and

whip up a two-in-one dessert.

Make a FortuneYou dont need any pastry skills to create these supersize fortune cookiesjust

a few tortillas and a quick origami lesson. Fold 6-inch flour tortillas as shown below. Brush all over with melted butter, sprinkle with cinnamon sugar and bake at 350

until golden, 8 to 10 minutes. Remove the toothpicks and let cool completely, then write fortunes on slips of paper and tuck them inside.

2. Hold the folded tortilla closed at point A. Use your other index finger to push point B down to meet point A.FO

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Which areside

60%

STEAMED SHRIMP DUMPLINGS

Fun Cooking

steamed PONZU DIPPING SAUCECombine 3 tablespoons ponzu sauce, 1 teaspoon soy sauce, teaspoon sesame oil and 1 chopped scallion in a small bowl.

ACTIVE: 35 min l TOTAL: 1 hr 40 min l MAKES: 36

1 large egg white pound large shrimp, peeled, deveined

and finely chopped cup finely chopped peeled jicama

or water chestnuts2 scallions, finely chopped1 tablespoons cornstarch1 teaspoons Chinese rice wine or dry sherry teaspoon toasted sesame oilKosher salt teaspoon sugarPinch of ground white pepper36 round dumpling wrappers, thawed if frozen

1. Lightly beat the egg white in a large bowl. Add the shrimp, jicama, scallions, cornstarch, rice wine, sesame oil, teaspoon salt, the sugar and pepper. Stir well until the mixture starts to thicken, about 1 minute; cover and refrigerate until very cold, about 1 hour.2. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they dont dry out). Stir the shrimp mixture, then scoop 1 heaping teaspoonful onto the center of the wrapper. Dab a nger in a cup of cold water and moisten the edges of the wrapper. Fold in half and press the edges together to seal; transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings. 3. Fill a large nonstick skillet with inch of water and bring to a boil. Working in batches, add the dumplings and arrange in a single layer, cover and let steam until cooked through, about 5 minutes. (If the water evaporates before the dumplings are fully cooked, add 2 more tablespoons to the skillet.) Carefully transfer the dumplings to a serving plate.


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We polled Food Network fans to settle the dumpling debate: steamed or fried?

40%

you on? FRIED PORK DUMPLINGSACTIVE: 35 min l TOTAL: 40 min l MAKES: 36

2 large eggs pound ground pork 1 slice bacon, finely chopped cup finely chopped napa cabbage cup minced fresh chives (about 2 small bunches)1 teaspoons finely grated peeled ginger1 teaspoon toasted sesame oilKosher salt teaspoon sugar1 clove garlic, finely grated teaspoon soy sauce teaspoon cornstarch36 round dumpling wrappers, thawed if frozen6 tablespoons vegetable oil

1. Lightly beat 1 egg in a large bowl. Add the pork, bacon, cabbage, chives, ginger, sesame oil, teaspoon salt, the sugar, garlic, soy sauce and cornstarch; mix with your hands until combined. 2. Lightly beat the remaining egg in a small bowl with 1 tablespoon water. Set 1 dumpling wrapper on a clean surface (keep the rest covered with a damp paper towel so they dont dry out). Scoop 1 heaping teaspoonful of the pork mixture onto the center of the wrapper. Dab a nger into the egg mixture and brush along the edges of the wrapper. Fold the wrapper in half and press the edges together to seal, then transfer to a baking sheet. Cover with a damp paper towel while you form the remaining dumplings. 3. Heat 2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Working in 3 batches, add the dumplings and arrange in a single layer; cook until the bottoms start to brown, about 30 seconds. Add cup water, cover and cook 3 minutes. Uncover and cook until the liquid evaporates and the bottoms are crisp and golden brown, about 2 more minutes. Loosen the dumplings from the pan with a spatula and transfer to a serving plate. Add 2 more tablespoons oil to the pan between batches.

fried

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DID YOUKNOW?

DID YOU KNOW Mexico has an ideal climate where avocados can bloom four times a year. That means we can get fresh avocados from Mexico every single month.

ADVERTISEMENT

How to Find a Ripe One Look for green-black pebbly textured skin Press gently on the bottom; ripe avocados

will feel slightly soft

Refrigerate to slow down ripening and keep fresh longer

Swap, Enhance & Experiment Swap mayo, oils and butter for fresh

avocados from Mexico

Add to smoothies, soup and salsa for creamy texture and avor

Use in recipes to replace dairy and address lactose allergy or vegan lifestyle

Recipes Beyond Guacamole Tuna, Beet and Avocado Tartare Baked Potatoes with Avocado Scallion Cream Avocado Coconut Pound Cake Avocado Chocolate Mousse (no dairy or egg)

Avocados from Mexico mature on the tree, but they soften and develop their fullest avor after picking.

Avocados from Mexico can be hand-picked and delivered in 34 days, guaranteeing they are always fresh.

Avocados from Mexico contain nearly 20 vitamins and minerals, are sodium- and cholesterol-free, and have 50 calories per serving.

YOU CAN DO EVEN MORE WITH AVOCADOS FROM

MEXICO. FIND FRESH RECIPES AND SUBSTITUTION

TIPS AT AVOCADOSFROMMEXICO.COM.

KITCHEN ESSENTIALSKITCHEN ESSENTIGet to k ersatileknow the ver

avocado xico.do from Mex

Fan Favorite: Fresh Avocados from Mexico On game day, serve popular chicken

wings with a twist on the dip!

AVO WING DIP

1 avocado from Mexico, diced

1 cup sour cream cup mayonnaise1 lemon, juiced1 tbsp white vinegar1 tbsp hot sauce

cup chopped parsley

1 tsp minced shallots tsp minced garlic lb blue cheese,

crumbled30 cooked chicken

wings, for servingcelery sticks, for serving

Ingredients

In a mixing bowl, using a wire whisk, combine the sour cream, mayonnaise, lemon juice, vinegar, hot sauce, parsley, shallots and garlic, blending until smooth. Gently stir in the crumbled blue cheese and freshly diced avocados from Mexico with a fork until blended and creamy. Shouldnt be hard, since fresh avocados from Mexico are always creamy. Serve with cooked wings and celery sticks.

Instructions

MORE WINNING RECIPE IDEAS FOR GAME DAY Avocado Deviled Eggs Baked Bacon-Wrapped

Avocado Slices Beef Chili Nachos Topped

with Chopped Avocados from Mexico


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Reference: USDA National Nutrient Database for Standard Reference, Release 26 (2011) and FDA Food Labeling Guidelines for Voluntary Nutrition Labeling of Raw Fruits, Vegetables and Fish (Vol. 71, No.159); Appendix C to Part 101 Nutrition Facts for Raw Fruits and Vegetables (2006).

Find us on

AvocadosFromMexico.com

(Serving Size 1 tbsp)Calories, 90 Cholesterol, 5mgTotal Fat, 10g Sodium, 90mg

Sat. Fat, 1.5g

(Serving Size 2 tbsp)Calories, 50 Cholesterol, 0mgTotal Fat, 4.5g Sodium, 0mg

Sat. Fat, .5g

Mash me upand use melike mayo.


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1 cup dried chickpeas1 tablespoon baking soda cup tahini (sesame paste),

well stirred cup extra-virgin olive oil,

plus more for drizzling1 clove garlicJuice of 2 lemons teaspoon ground cumin teaspoon red pepper flakes teaspoon paprika, plus more

for sprinklingKosher saltPita bread and/or vegetable sticks,

for serving

1. Put the chickpeas in a strainer and pick through to remove any small stones; rinse well.2. Transfer the chickpeas to a large bowl and add 8 cups water; stir in the baking soda.

Set aside to soak at room temperature, at least 12 hours and up to 1 day.3. Drain the chickpeas and rinse well. Transfer to a large pot and add 10 cups water; bring to a boil and cook 5 minutes, then reduce the heat to low and simmer until the chickpeas are very soft, skimming off any foam from the surface, about 45 minutes. 4. Reserve 1 cup of the cooking water, then drain the chickpeas and rinse under cold water. Transfer to a food processor and puree until smooth. With the machine running, add the tahini, olive oil, garlic, lemon juice, cumin, red pepper akes, paprika, 1 teaspoon salt and the reserved cooking water; puree until smooth and creamy, about 5 minutes.5. Transfer the hummus to a bowl, drizzle with olive oil and sprinkle with paprika. Serve with pita bread and/or vegetables. To store, cover and refrigerate 3 to 4 days.


Fun Cooking

HOMEMADE HUMMUSACTIVE: 45 min l TOTAL: 1 hr (plus overnight soaking) l MAKES: 3 to 4 cups

Start with dried chickpeas instead of canned. It takes some time to soak them, but they make for a much creamier hummus.

Claudia Sidoti, Recipe Developer

Make Your Own...This super-smooth hummus is some of the best youll ever eat.

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Enjoy all your favorite music instantly and wirelessly.Now you can listen to your CDs, MP3s, AM/FM radio, Pandora and other

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MargaritaM it

No.37CurryC

No.25

POPCORNS50 Flavored

Find a new go-to snack: We dreamed up dozens of cool ideas!

Three-CheeseTh Ch

No.9PHOTOGRAPHS BY LEVI BROWN


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RanchR h

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No.15TropicalT i l

No.41

Fun Cooking

JANUARY/FEBRUARY 2014 FOOD NETWORK MAGAZINE 61WorldMags.netWorldMags.net

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50 FlavoredPOPCORNS

PHOTOGRAPHS BY LEVI BROWNWorldMags.netWorldMags.net

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No.5

We created these recipes using 12 to 16 cups freshly popped popcorn. Use a bag or two of microwave popcorn, or make your own: Heat a few kernels in cup vegetable oil in a large pot over medium heat until one pops. Add cup kernels and cover the pot. Cook,

shaking the pot occasionally, until the popping subsides.


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JANUARY/FEBRUARY 2014 FOOD NETWORK MAGAZINE

1. Brown ButterLemon Cook 6 tablespoons butter in a skillet over medium heat until browned, about 7 minutes. Remove from the heat and stir in 1 teaspoons grated lemon zest; drizzle over 16 cups hot popcorn. Toss with 2 teaspoons kosher salt.

2. Ranch Melt 4 tablespoons butter with a 1-ounce packet ranch seasoning mix; toss with 16 cups hot popcorn and 2 tablespoons chopped chives. Season with salt.

3. Garlic-Herb Melt 4 tablespoons butter in a saucepan; add 4 grated garlic cloves and 1 teaspoon each nely chopped fresh rosemary, sage and thyme and cook 1 minute. Drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

4. Parmesan-Rosemary Toss 16 cups hot popcorn with cup grated parmesan, 3 tablespoons olive oil, 1 tablespoon nely chopped fresh rosemary and 2 teaspoons kosher salt.

5. Frito Pie Toss 12 cups hot popcorn, 6 tablespoons melted butter, 4 cups Fritos (or other corn chips) and 2 tablespoons chili powder; spread on baking sheets. Top with 2 cups shredded cheddar and 2 chopped scallions. Bake at 350 until the cheese melts, 3 minutes. Season with salt.

6. Truffle Toss 16 cups hot popcorn with 6 tablespoons melted butter, 1 tablespoons truffle oil, cup grated parmesan, 1 teaspoon kosher salt and teaspoon pepper.

7. Movie Theater Melt 1 stick butter in a small saucepan over low heat, skimming off the foam and solids; drizzle over 16 cups hot popcorn and toss with 2 teaspoons kosher salt.

8. Veggie Pulse 2 cups each mixed veggie chips and dehydrated snap peas in a food processor until powdery; toss with 8 cups hot popcorn and 2 cups each veggie chips and dehydrated snap peas. Season with salt.

9. Three-Cheese Toss 16 cups hot popcorn with 2 cups shredded cheddar, 1 cup grated parmesan and cup grated pecorino; spread on baking sheets. Bake at 350 until the cheddar melts, 3 minutes. Season with salt.

10. Gruyre-Porcini Pulse cup dried porcini mushrooms in a spice grinder until powdery. Add 2 tablespoons chopped fresh parsley and 1 teaspoons kosher salt; pulse again until powdery. Drizzle 6 tablespoons melted butter over 16 cups hot popcorn; toss with the porcini powder and 1 cup nely grated gruyre.

11. Everything Bagel Toss 12 cups hot popcorn with 4 cups broken bagel chips, 6 tablespoons melted butter, 2 tablespoons each white and black sesame seeds, 1 tablespoon each caraway seeds, granulated onion and granulated garlic, and 1 teaspoons kosher salt.

12. Mustard-Pretzel Whisk 4 tablespoons melted butter with 2 tablespoons dijon mustard, 1 teaspoon sugar and teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups mini pretzels.

13. Sesame Heat 6 tablespoons butter with cup sesame seeds in a small skillet over medium heat until the seeds are toasted, about 5 minutes. Stir in 1 tablespoon each sugar and kosher salt; toss with 16 cups hot popcorn.

14. Sushi Whisk 1 tablespoons each vegetable oil and soy sauce with 2 teaspoons each toasted sesame oil and rice vinegar; drizzle over 16 cups hot popcorn. Toss with 2 cups torn roasted seaweed snacks and 1 cup wasabi peas.

15. Crab Boil Melt 4 tablespoons butter with 2 tablespoons Old Bay Seasoning in a small skillet over medium heat; drizzle over 12 cups hot popcorn and toss with 4 cups oyster crackers.

50 Flavored PopcornsFO

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FOOD NETWORK MAGAZINE JANUARY/FEBRUARY 2014

16. Pepperoni Pizza Cook 1 cup chopped pepperoni in 1 tablespoon vegetable oil in a large pot until crisp; drain on paper towels, reserving the drippings. Pop cup popcorn kernels in the drippings; toss with the pepperoni, 1 cup shredded mozzarella, cup grated parmesan, 2 tablespoons olive oil and 1 teaspoon each granulated garlic and dried oregano. Season with salt.

17. Chorizo-Manchego Cook 1 cup diced chorizo in 2 tablespoons vegetable oil until crisp; drain on paper towels, reserving the drippings. Toss 16 cups hot popcorn with the chorizo, chorizo drippings and 1 cup grated manchego. Season with salt.

18. Bacon-Chive Cook 6 slices chopped bacon until crisp; drain on paper towels, reserving the drippings. Drizzle 2 tablespoons each reserved bacon drippings and melted butter over 16 cups hot popcorn. Toss with the bacon, cup chopped chives and teaspoon cayenne. Season with salt.

19. Bacon-Jalapeo Dip 4 thinly sliced jalapeos in cup cornstarch whisked with cup seltzer. Heat 1 inch vegetable oil in a small saucepan to 350 . Fry the jalapeos until golden and crisp, 2 minutes; drain on paper towels. Make Bacon-Chive Popcorn (No. 18), omitting the cayenne. Toss with the fried jalapeos.

20. Spicy Pork Rind Heat cup vegetable oil with 1 tablespoons chili powder, 2 teaspoons grated lime zest and teaspoon cayenne in a skillet over medium heat, 2 minutes; drizzle over 16 cups hot popcorn. Toss with 2 cups pork rinds and 1 tablespoon lime juice. Season with salt.

21. Szechuan Heat 1 cup each peanuts and dried arbol chiles, cup each peanut oil, sesame seeds and Szechuan peppercorns, and 4 teaspoons each sugar and kosher salt in a large skillet over medium heat until the nuts and chiles are toasted, 4 minutes; pour over 16 cups hot popcorn. Toss with 2 tablespoons toasted sesame oil.

22. Sriracha-Lime Whisk 5 tablespoons melted butter with cup Sriracha, 1 teaspoons grated lime zest and 1 tablespoon lime juice; drizzle over 16 cups hot popcorn and toss. Season with salt.

23. Chipotle Melt 4 tablespoons butter with 2 tablespoons chipotle hot sauce and 1 tablespoon chipotle chile powder; drizzle over 16 cups hot popcorn. Toss with 2 cups corn nuts. Season with salt.

24. Crunchy Ramen Soak two 3-ounce packages ramen noodles (any avor; reserve the packets) in warm water, 4 minutes; pull apart and pat dry. Heat inch vegetable oil in a large skillet over medium-high heat. Fry the noodles in a single layer until crisp; drain. Break into pieces; toss with 8 cups hot popcorn, and the avor packets to taste.

25. Curry Melt 1 stick butter in a saucepan over low heat. Add 2 cups each golden raisins and pistachios, 3 tablespoons sugar and 1 tablespoon curry powder and cook 2 minutes; toss with 16 cups hot popcorn and 2 teaspoons kosher salt.

26. Thai Curry Heat inch vegetable oil in a medium saucepan to 350 . Fry 4 ounces rice vermicelli until crisp, about 20 seconds; drain. Warm cup each red Thai curry paste and vegetable oil and 1 teaspoon kosher salt in the microwave, 1 minute; drizzle over 16 cups hot popcorn. Toss with 2 cups roasted cashews and the fried noodles.

27. Jamaican Jerk Whisk 5 tablespoons melted butter with 1 tablespoons jerk seasoning, 1 teaspoon curry powder and teaspoon cayenne; drizzle over 16 cups hot popcorn. Toss with 1 cup toasted coconut and 2 teaspoons grated lime zest. Season with salt.

28. Zaatar Whisk 6 tablespoons melted butter, 2 tablespoons za'atar spice blend and 1 teaspoon kosher salt; drizzle over 12 cups hot popcorn and toss with 4 cups broken pita chips.

50 Flavored Popcorns


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JANUARY/FEBRUARY 2014 FOOD NETWORK MAGAZINE

29. Mole Whisk 6 tablespoons each melted butter and jarred mole sauce; toss with 16 cups hot popcorn. Season with salt.

30. Cajun Melt 4 tablespoons butter with 1 tablespoon Cajun seasoning, 1 teaspoon grated lemon zest, teaspoon cayenne and 2 chopped scallions; drizzle over 16 cups hot popcorn and toss. Season with salt.

31. Buffalo Melt 6 tablespoons butter with cup Buffalo hot sauce; toss with 16 cups hot popcorn, cup crumbled blue cheese and some celery leaves. Season with salt.

32. Caesar Heat cup olive oil, 4 minced anchovy llets and 1 teaspoon each grated garlic and lemon zest over medium heat, 2 minutes; drizzle over 12 cups hot popcorn. Toss with 4 cups toasted bread cubes and cup grated parmesan. Season with salt.

33. Herb Toss 16 cups hot popcorn with 6 tablespoons melted butter, cup each chopped fresh parsley, chives, tarragon and chervil, and 2 teaspoons kosher salt.

34. French Onion Dip Melt 6 tablespoons butter with a 1-ounce packet onion soup mix; toss with 16 cups hot popcorn and a 6-ounce package French-fried onions.

35. Salt and Vinegar Combine cup malt vinegar and 2 teaspoons kosher salt in a small spray bottle; shake to dissolve t

Documents

Food Network Magazine 2014-01