Food Network Magazine 2014-01

COOK LIKE A STAR!
Giadas
Teds
Annes
HEALTHY
MENU
HOMEMADE
BAGELS
PULLED PORK
SLIDERS
YEP, ITS
LIGHT!!!
Hearty Dinners
Under 500 Calories
like this
Meatball-Tortellini Soup
F UN
SUPER BOWL
SNACKS
New 7-Layer Dips

Buffalo Fried Shrimp
Mini Meatball Sandwiches
Americas
BEST CHILI
Easy steak dinner for two: page 108
Yum!
GREAT
PARTY FOOD
109
New
Recipes!
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Stir-fried Shrimp and Peas with Fresh Orange.

Find the recipe at Target.com/shrimprecipe
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TAKE THE
GUESSWORK
OUT OF
eating well
WITH
SIMPLY
BALANCED
TM
only at
Learn more at Target.com/simplybalanced
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2014 Target Brands, Inc. The Bullseye Design and Target are registered trademarks of Target Brands, Inc. 014303
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Food Network Magazine

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JA N UA RY/ F EB RUA RY 20 14
THIS PAGE, PHOTO: KANG KIM; FOOD STYLING: KAREN EVANS. COVER, SLIDER: CHARLES MASTERS.
Find 50 ways to
dress up popcorn
on page 60.
10
12
20
24
28
30
154
Recipe Index
To Your Health
Editors Letter
Calendars
Reader Letters
You Asked
Good Question
BONUS RECIPES
50 Flavored
POPCORNS
PHOTOGRAPHS BY
LEVI BROWN
WorldMags.netJANUARY/FEBRUARY 2014
FOOD NETWORK MAGAZINE
Contents
WorldMags.net
40
130
136
Lighten up
your pizza
on page 99.
In the Know
33 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.
76
Fun Cooking
53 Make a Fortune t Turn a tortilla into
a cinnamon fortune cookie.
Weeknight Cooking
54 Which Side Are You On? t Pick a favorite:

steamed or fried dumplings.
71 Weeknight Dinners t These simple

meals all have fewer than 500 calories.
58 Make Your Own t Whip up a batch of

homemade hummus.
90 Easy Sides t Round out dinner with

a healthful side or two.
60 50 Flavored Popcorns t Spice up your

popcorn in dozens of new ways.
94 Hot Tips t Get great cooking advice,

straight from our test kitchen.
62 Two for One t Whats better than dessert?

Two desserts wrapped up in one!
98 Pizza Night! t Ellie Krieger makes

good-for-you pizzas in no time.
JANUARY/FEBRUARY 2014
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Cover photograph by
Andrew Purcell
Food styling: Jamie Kimm;
prop styling: Marina Malchin
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A NEW REASON TO LOVE
NEW
V8 V-Fusion Refreshers makes the whole family happy. Crisp

and light with no high fructose corn syrup or articial sweeteners.
2013 CSC Brands LP
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Contents
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117
108
125
Weekend Cooking
107 Its a Date t Kelsey Nixon serves
a simple Valentines Day dinner.
w
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.
141
Party Time
123 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!
On the Road
145 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.
Contest
156 Name This Dish! t Enter this months
recipe-naming contest.
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OUR NEW
COOKBOOK
IS HERE!
Try it for free!
Visit foodnetmag
.com/bestrecipes.
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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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Recipe Index
APPETIZERS AND SNACKS
130
133
132
132
Buffalo-Buffalo
Meatballs
Buffalo Fried Shrimp
Buffalo Patatas Bravas
Buffalo Stuffed
Mushrooms
Crispy Chickpeas
136
138
137
7-Layer Deviled Egg Dip
7-Layer Greek Meze Dip
7-Layer Italian Hero Dip
55
58
Fried Pork Dumplings
139
Homemade Hummus
44
54
7-Layer Thai Chicken Dip
Steamed Shrimp
Dumplings
BREAKFAST AND BRUNCH
SOUPS AND STEWS
41
78
117
Chia Seed Pudding
147
148
Wild Game Chili
Potato Bagels with

Butter-Glazed Onions
Meatball-Tortellini Soup
Pools Brew Red Chili
126
128
127
125
Chicken Sliders
with Tomato Chutney
Fried Mortadella
and Salami Sliders
Mini Meatball Sliders
Pulled Pork Sliders
SANDWICHES
VEGETARIAN MEALS
150
102
100
Black Bean, Lentil

and Eggplant Chili
Broccoli Pesto Pizza
Butternut Squash
and Gorgonzola Pizza
76
99
Penne with
Butternut Squash
10
Falafel Burgers
43
Tricolor Salad Pizzas
76
Updated Waldorf Salad

with Apple Vinaigrette
Make our cover soup!

See page 78.
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Contents
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MEAT, POULTRY AND EGGS
84
Barbecue Chicken
with Mac and Cheese
72
Kale-Turkey Rice Bowl
80
Cajun Pork Chops

with Kale
108
Pan-Seared
Spanish Steaks
86
78
Chicken and Cheese

Poutine
84
Chicken with
Warm Potato Salad
72
88
Citrus-Glazed Pork
with Farro
Japanese Beef Curry
86
Swiss ChardSalami
Frittata
Turkey Sausage
and Peppers
88
44
FISH AND SEAFOOD

113
Bouillabaisse
80
Green Tea Salmon

with Quinoa
Rigatoni with
Spicy Shrimp
Salmon with Lemon,

Capers and Rosemary
VEGETABLES AND SIDES

108
Beet, Apple and

Goat Cheese Salad
90
90
Broccoli with
Walnut Romesco Sauce
90
109
Cheesy Smashed
Potatoes
50
Bonus
Recipes
90
Page 60
Root Vegetable Fries
Texas Black-Eyed Peas
Winter Bread Salad
DESSERTS
141
Baked Potato Cake
64
Lemon Ice Cream Bars
DRINKS
62
69
114
Cinnamon Bun Apple Pie
Doughnut Tiramisu
110
156
Mini Banana Split

Icebox Cakes
Name This Dish!

Rolled Crpes
Honey-Orange Souffl
53
Tortilla Fortune Cookies
42
115
Kale Juice
Pear-Brandy Cocktails
123
Super Bowl Micheladas
11
Contents
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To Your Health
Heres whats extra good for you in this months issue:
14 DINNERS
UNDER 500 CALORIES
AT THEIR PEAK
Citrus fruits are loaded with fiber,
vitamin C and potassium. Heres how
to squeeze more into your diet:
We lightened up our entire

Weeknight Cooking section! Heres a sample:
Make foil-packet salmon
Chicken
with Warm
Potato Salad
page 78
with lemon slices (page 44).
Blend lemon into
kale juice (page 42).
Bake a souffl and serve

with orange compote
(page 114).
CALORIES: 425
Cook pork tenderloin
Green Tea
Salmon
with Quinoa
page 80
with lime juice and orange

wedges (page 72).
CALORIES: 402
Chickpe, Plee
Chickpeas (also known as garbanzo beans) are packed with protein,

fiber and folate. Here are some great ways to use them:
IN A SANDWICH
AS A SNACK
Swiss Chard
Salami Frittata
page 84
CALORIES: 473
IN A DIP
Rigatoni with
Spicy Shrimp
page 88
CALORIES: 490
Falafel Burgers
page 76
Crispy Chickpeas
page 44
Homemade Hummus
page 58
Japanese
Beef Curry
page 88
CALORIES: 493
may
m lower your risk of heart disease and diabetes,
according
a
to a new study. Try a healthful side of broccoli
with
w walnut-pepper sauce (page 90).
SOURCE: JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
12
JANUARY/FEBRU
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CITRUS FRUITS: ALAMY.
GOOD TO KNOW Eating nutrient-packed walnuts

G
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Get a Hold of Your Finances

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HEALTHCARE ACCOUNTS | BILL SHARE FEATURE
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Contents
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Star Search
Find your favorite Food Network celebs in this issue:
Ted Allen
Chopped
pg. 117
Ron Ben-Israel
Sweet Genius
pg. 30
Anne Burrell
Chef Wanted
with Anne Burrell;
Worst Cooks in America
pgs. 30, 124
Giada De Laurentiis
Food Network Star;
Giada at Home; Everyday Italian
(on Cooking Channel)
pg. 40
Ree Drummond
The Pioneer Woman
pg. 127
Alex Guarnaschelli
Iron Chef America;
Chopped; Alexs Day Off
pg. 30
Robert Irvine
Restaurant: Impossible;
Dinner: Impossible
pg. 126
Ellie Krieger
Healthy Appetite
with Ellie Krieger
pg. 98
Katie Lee
The Kitchen @ Food Network
pg. 48
Jeff Mauro
The Kitchen @ Food Network;
Sandwich King
pgs. 30, 128
Kelsey Nixon
Kelseys Essentials; The Perfect 3
(both on Cooking Channel)
pg. 107
Aarn Snchez
Chopped;
Heat Seekers
pg. 30
Talk to us!
Recipes
to go!
14
Send a letter to the editors

fnmeditor@hearst.com
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.
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Enter our reader contest

foodnetwork.com/namethisdish
Manage your subscription
service.foodnetworkmag.com
IPAD: ALAMY. NOOK: BARNES & NOBLE.
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igital
subscription on Apple Newsstand,
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Magazines, and youll get each
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Go online to get in touch with

Food Network Magazine.
2013 SALOV North America Corp.
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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.
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filippoberio.com
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Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick

Executive Editor Joanna Saltz
Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi

Food Editor Erica Clark
Features Editor Yaran Noti
Senior Editors Lisa Cericola,
Lisa Freedman
Senior Associate Food Editor
Ariana R. Phillips
Editorial Assistants Ellery Badcock,
Hannah Kay Hunt
Online Coordinator Victoria Phillips
Interns Carly Evans, Andrea Kang
Art
Find a chili
competition
near you on
page 152.
Art Director Ian Doherty

Deputy Art Director Marc Davila
Associate Art Director Dorothy Cury
Digital Imaging Specialist Tony Ecanosti
Art Assistant Jordan Bonney
Photography
Photo Director Alice Albert
Deputy Photo Editor Kathleen E. Bednarek
Associate Photo Editor Anna McKerrow
President Brooke Bailey Johnson
Assistant Photo Editor Casey Oto
General Manager, Scripps

Enterprises Sergei Kuharsky
Intern Olivia Weiner
Copy
Editorial Offices
300 West 57th Street, 35th Floor
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Copy Chief Paula Sevenbergen

Research Editor Linda Fiorella
Hearst Magazines Division
Copy Editor David Cobb Craig

Associate Managing Editor
Heather DiBeneditto
President David Carey
President, Marketing &

Publishing Director
Michael Clinton
Food Network Kitchens

Senior Vice President, Culinary
Katherine Alford
Executive Vice President &

General Manager John P. Loughlin
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FOOD NETWORK MAGAZINE 17
THIS YEAR,
RESOLVE TO
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HAVE MORE
FUN IN THE
KITCHEN
Vice President, Publisher

and Chief Revenue Officer
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18 FOOD
NETWORK MAGAZINE JANUARY/FEBRUARY 2014
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Editors Letter
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The Cronut
that started
it all.
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.
Maile Carpenter
p
Editor in Chief
20
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PORTRAIT: TRAVIS HUGGETT. FOOD PHOTO: BEN GOLDSTEIN/STUDIO D.

NO PURCHASE NECESSARY TO ENTER OR WIN. NAME THAT DESSERT CONTEST IS SPONSORED BY HEARST COMMUNICATIONS, INC. TO ENTER, GO TO FOODNETWORK.COM/NAMETHATDESSERT AND COMPLETE AND SUBMIT THE ENTRY FORM PURSUANT TO THE
ON-SCREEN INSTRUCTIONS. ALL ENTRIES MUST INCLUDE YOUR NAME, ADDRESS, TELEPHONE NUMBER, E-MAIL ADDRESS AND A CREATIVE NAME FOR EACH OF THE THREE HYBRID DESSERTS. CONTEST BEGINS 12:01 A.M. ET JANUARY 7, 2014, AND ENDS 11:59 P.M. ET
FEBRUARY 11, 2014. MUST BE 18 YEARS OR OLDER AND A LEGAL RESIDENT OF THE 50 UNITED STATES, DISTRICT OF COLUMBIA OR CANADA. VOID IN PUERTO RICO, QUEBEC PROVINCE AND WHERE PROHIBITED BY LAW. CONTEST IS SUBJECT TO COMPLETE OFFICIAL
RULES AVAILABLE AT FOODNETWORK.COM/NAMETHATDESSERT.
You name it...
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Lets cook better. Together.
THE WINNING TEAM

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 TIPS. THE TRICKS. THE TOOLS.
KOHLS.COM/FOODNETWORK
WorldMags.netJoin the conversation #CookWithKohls
ADVERTISEMENT
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GIVE A GIFT
BEYOND COMPARE
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.
Chocolate
BEYOND COMPARE
The Master Chocolatiers at Lindt have perfected the art of creating the
TASTE WITH ALL

FIVE SENSES
A true appreciation of premium
chocolate goes far beyond its flavor.
Experience the subtleties of expertly
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Tasting process. First unwrap a Lindt
EXCELLENCE bar and then use all of
your senses to discover the unique look,
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of premium chocolate.
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.
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.
Learn more about
TASTING WITH ALL FIVE SENSES and
C H O CO L ATE BEYON D COMPARE
at LIN D T.COM
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FEEL THE DAY MELT AWAY

When 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.
WorldMags.net
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
C HOC OL ATE
B EYOND COMPARE
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Calendar
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January
MON
TUE
WED
Start your day with

S
Ree Drummonds
R
special coffee
(its her birthday!):
Stir dulce de leche
S
into hot coffee.
in
Top with whipped
T
cream and grated
chocolate.
12
Host a Golden
Globes party and
set up a popcorn
bar: Check out
our 50 flavored
popcorns on
page 60 for
inspiration.
19
26
Watch the
Grammys with
star-studded
cocktails: Pour
champagne
into flutes and
top with Grand
Marnier; garnish
with star fruit.
24
13
16
17
18
23
24
25
15
27
28
11
14
21
2
1
10
20
Become involved
d
with your local
soup kitchen in
honor of Martin
Luther King, Jr.
Day (its a national
al
day of service): Go
to mlkday.gov for
information.
Get your afternoon

chocolate fix the
healthy way: Dip
peeled kiwi slices
in melted dark
ark
chocolate; chill
until set.
29
More oatmeal
is consumed in
January than in
any other month.
Dress
Dres
s some up
this
th
hi morning
by adding
b
strawberry
s
preserves.
p
SAT
Grill a sandwich
in honor of Elvis
birthday: Put
nd
peanut butter and
sliced bananas
on white bread
and cook in a
buttered skillet.
FRI
M
Make
Mak
New Years
brunch sundaes
bru
b
(and start your
((an
resolutions
r
ttomorrow!):
L
Layer small
p
pancakes with
lemon
lem curd; top
le
with ice cream.
THU
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.
30
WorldMags.net
It
Its French
Fry-day! Try
a low-fat twist
with parsnips
and carrots.
Go to page 90
for the recipe.
31
Celebrate Chinese
Cel
New Year with
Ne
a new dish: Go
to foodnetwork
.com/noodles.
Just dont cut
tthe noodles
they represent
th
longevity.
long
Milk was delivered

in bottles for
the first time
today in 1878.
Drink a tall glass
with lunch.
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.
PANCAKES, KIWI, COCKTAIL, BRIE AND OATMEAL: MARKO METZINGER/STUDIO D; FOOD STYLING: LAUREN LAPENNA. PARSNIPS AND CARROTS: JUSTIN WALKER.
MILK AND COFFEE: GETTY IMAGES. SANDWICH: CHARLES MASTERS. POPCORN: LEVI BROWN. WAFFLE IRON: FOTOLIA. MARTIN LUTHER KING, JR.: CORBIS. NOODLES: SANG AN.
SUN
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M A S T E R I NG I R R E S I S T I B LY S M OO T H
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
C HOC OL ATE
B EYOND COMPARE
WorldMags.net
Calendar
WorldMags.net
February
SUN
MON
TUE
WED
THU
FRI
SAT
AT
Its Ina Gartens

artens
birthday! Whip
up game-day
guacamole
with her
go-to recipe:
foodnetwork
.com/guac.
16
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.
10
11
12
2
13
1
1
17
18
8
19
20
2
24
25
26
c Tuesday!
co
Taco
y this fun
Try
i Fill hard
ist:
twist:
co shells with
taco
spaghetti; top
with lettuce,
cheese and
hot sauce.
s Presidents
Its
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.
Try a different
low-cal dinner
every night this
week! Go to
page 12 for an
index of good-foryou recipes.
26
Happy Birthday,
Aarn Snchez!
Bake brownies
with the
chefs favorite
additions:
Mexican cinnamon
on
and cayenne
pepper.
Keep up your
resolutions with
a he
healthful snack:
Toss frozen shelled
Tos
ed
edamame with
olive oil and
parmesan;
roast at 400,
15 minutes.
The Food
N
Network South
Be
Beach Wine &
Foo
Food Festival
kic
kicks off today.
Fol
Follow your
fav
favorite chefs on
Tw
Twitter to keep up
wit
with the action!
27
WorldMags.net
14
15
21
22
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.
28
Make sweet sushi

ushi
as an end-ofthe-week treatt
for kids: Coverr
a banana with
Nutella and rolll
in cereal; slice
and serve with
h
chopsticks.
Eat cherries in
ho
honor of George
W
Washingtons
birthday: Mash
thawed frozen
cherries with
cream cheese;
spread on your
morning toast.
SLIDER: CHARLES MASTERS. GUACAMOLE: KANG KIM. TACO: DAVID MALOSH. CUPCAKE TORCH, PUFF PASTRY, HOT COCOA, TWO-BITE PIZZA,
EDAMAME AND SUSHI: MARKO METZINGER/STUDIO D; FOOD STYLING: LAUREN LAPENNA. BROWNIES, PALM TREE AND CHERRIES: GETTY IMAGES.
Get ready ffor

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

WorldMags.net
2013 T. Marzetti Company. All Rights Reserved.
Our dressings include only the essential ingredients for pure, fresh avor.
Our Marzetti Simply Dressed salad dressings are made with extra virgin olive oil, sea salt and
canola oil, which provides omega-3. What our dressings dont contain are preservatives, trans fat,
high fructose corn syrup, added MSG and articial avors.
Find Simply Dressed and Simply Dressed & Light in your grocers refrigerated
produce section. Learn more about all our delicious avors at www.simplydressed.com.
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Reader Letters
WorldMags.net
We Hear You...
A few thoughts from our readers this month.

Keep the letters coming!
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 Scofield
Walton, NY
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.
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.
Dionne George
Detroit
Lindsay Ulsifer
Calgary, Alberta
Claudia Amundson
Tinley Park, IL
I love your
50 Vegetable
Sides suggestions
S
[[November 2013],
but you omitted
b
one dish that is
o
ttruly Thanksgiving:
s
succotash! We
always have it as
a
part of our holiday
p
meal. Its so good and an original from our
Native American ancestors.
Marilyn Delong
Long Beach, CA
28
When I stumbled across your SlowCooker 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 Rosenthal
Overland 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, but
I had so much fun.
Kelly Sahr
Virginia Beach, VA
WorldMags.net
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 Snyder
Cherry 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 content
including latke, rugelach and gelt cookie
recipesfor our December 2013
issue, which was scheduled to arrive
in late November.
PHOTOS, FROM TOP: ANTONIS ACHILLEOS; JEFF HARRIS/STUDIO D; BEN GOLDSTEIN/STUDIO D.
The Editor
Editors Letter
in the November
N
2013 issue
is fantastic.
fan
I am 52 years
old
o
ld and
a the
only
only one of all
m
my
y fr
friends who
makes
m
akes pie from
s
cratch. T
scratch.
They always
k what
h my secret is.
i The
Th art is not
ask
making the pie perfect, but making it
taste great! The pie that looks the worst
tastes the best.
Discover
the mouthwatering avours of
WorldMags.net
Twinings Herbal Teas
Available in 50+ varieties of Black, Green and Herbal teas

WorldMags.net
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 expertly
blend 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.
Letters
WorldMags.net
You Asked...
Food Network stars answer your burning questions.
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.
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.
My favorite is chickenapple sausage with two

eggs over easy, a little bit
of berry preserves and
some Swiss cheese on a
griddled soft roll or bun.
Jennifer Walker
North 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
Have a
for a
question ork
w
Food Net
?
r
sta
s at
Write to u .com/
rk
o
tw
e
foodn
e.
ma
vgeazain
Anne likess
to grate
cheese when
en
m
its at room
temperature.
re..
Alex, whats
the best way to
tell if a garnish
is meant to be
eaten or is simply
decoration?
Becky Shippen-Olsen
via Facebook
Jeff Mauro
Anne Burrell
Ron Ben-Israel
30
Jeff, I love
breakfast
sandwiches.
What would
your ultimate
one be?
Ha
for a
question ork
w
Food Net
?
r
a
t
s
s at
Write tto u .com/
rk
o
foodnetw ine.
magaz
WorldMags.net
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 peppers
they 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
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.
PARMESAN: LEVI BROWN.
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!
WorldMags.net
TO F E E D M Y
BECAUSE A NEW
C R E AT I V I T Y
INGREDIENT IS LIKE
BECAUSE
W H Y I CO O K
TO U N L E A S H M Y
INNER CHEF
B E C A U S E M Y K I TC H E N
I S M Y S A N C T U A RY
I LOV E F O O D
A N E W TOY
SM
TO SHOW MY
LOVE
TO F E E L L I K E A N
ARTIST
TO R E M I N D M E
OF HOME
W H AT E V E R T H E R E A S O N. W H AT E V E R T H E D I S H.
M A K E I T D E L I C I O U S W I T H S WA N S O N.
The stock that adds rich flavor to all of your creations.
Get inspired and share your reason at

SwansonWhyICook.com.
2013 CSC Brands LP
WorldMags.net
PROMOTION
WorldMags.net
Check out
FoodNetMag.com
for the latest products, promotions,
sweepstakes, information and more!
Visit FoodNetMag.com today!

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In the Know
Find out why chocolate is a threat.
Then, catch up on the Paleo craze
and spend a day with Giada.
PHOTOGRAPH BY
KANG KIM
Make or Break
We 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.
WorldMags.net
33
WorldMags.net
*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.
WorldMags.net
Food news
WorldMags.net
In the Know
Operation Apron
$20; perpetualkid.com
TOUGH COOKIES
Some 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.
CHANGE OF
HEARTS
GAME PIECES
Some classic games have been transformed into kitchen gear.
DEVON JARVIS/STUDIO D.
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.
WorldMags.net
35
WorldMags.net
TIMES REALLY HAVENT CHANGED:
During a recent survey,

84% of men reported that they
pay for most dating expenses.
SOURCE: AMERICAN SOCIOLOGICAL ASSOCIATION
PRESIDENTIAL
ORDERS
The 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?
KEEPING
TABS
Diners 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.
James Madison
Spicy cheese
h
grits with shrimp
B
Chocolate-mint
crme brle
Abraham Lincoln
Thomas Jefferson
Cardamom,
ginger and black
pepper cake
D
Ketchup on
cottage cheese
George W. Bush
Richard Nixon
ANSWERS: 1: C; 2: E; 3: B; 4: A; 5: D
LOCKED OUT
A new gadget picks up
where 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
36
Whit ffricassee
White
i
of chicken
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.
SOURCE: PSYCHOLOGICAL SCIENCE
WorldMags.net
MARTINI DRINK: LARA ROBBY/STUDIO D. WHISKEY, MADISON, GRITS, LINCOLN, JEFFERSON, KETCHUP, COTTAGE CHEESE AND PIZZA: GETTY IMAGES.
CRME BRLE: MASTERFILE. CARDAMOM CAKE: ISTOCKPHOTO. BUSH AND NIXON: CORBIS. CHICKEN: ALAMY. KITCHEN SAFE: DEVON JARVIS/STUDIO D.
In the Know
WorldMags.net
SNACK &
GO TO THE
MOON
& BACK.
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 | #SNACKANDGO

MOTTS is a registered trademark of Motts LLP. 2014 Motts LLP.
WorldMags.net
WorldMags.net
In the Know
Know It All: Paleo Diet

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 at a Glance
NO
YES
Lean poultry and
grass-raised meat
Fish and seafood

Fruit and
vegetables
Nuts and seeds

Eggs
Healthful oils
(olive, flaxseed,
nut oils)
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
A Day on the Diet

Breakfast
Lunch
Snack
Dinner
Broiled pork chops

Honeydew melon
Waldorf salad with flaxseed oil

Broiled halibut with lime juice
Steamed cauliflower
Mineral water
Beef jerky
Carrot sticks
Grilled venison steaks

Steamed summer squash
Stir-fried broccoli and carrots
and blackberries
Herbal tea
FAMOUS FOLLOWERS
These celebs have tried
the Paleo diet.
MILEY
CYRUS
JESSICA
BIEL
SCARLETT
JOHANSSON
38
with walnuts
3 Medjool dates
Ice water
Should we really eat like cavemen?

Three nutrition experts weigh in.
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 foodinsecure people in the
United States.
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.
Joanne Slavin,
Professor,
University of Minnesota
Kelly Pritchett,
Assistant Professor,
University of Georgia
WorldMags.net
FOOD PHOTOS: RYAN DAUSCH; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS. PORTRAITS: GETTY IMAGES.
The Paleo diet

leaves a lot
of room for
interpretation.
After all, we dont
have access to
many of the same
foods huntergatherers ate.
Heres a sample
day according to
Loren Cordains
The Paleo Diet,
widely considered
the bible of the
movement.
WorldMags.net
TOW. HAUL. BUILD ANYTHING.

toyota.com/tundra
WorldMags.net
Prototype shown with options. Production model may vary. 2013 Toyota Motor Sales, U.S.A., Inc.
WorldMags.net
feeling
GOOD
Giada De Laurentiis reveals the secret
to her healthy life: She eats all day!
WorldMags.net
FOOD PHOTOS: KANA OKADA; FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAM MORRIS. PORTRAITS: AMY NEUNSINGER.
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 way
and 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.
WorldMags.net
In the Know
Chia seeds
are packed with
fiber, protein and
antioxidants.
Look for them at
health-food
stores.
Breakfast
Right 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.
CHIA SEED PUDDING

ACTIVE: 10 min l TOTAL: 40 min (plus overnight chilling) l SERVES: 4
cup vanilla-flavored unsweetened

almond milk
1
cup plain low-fat (2%) Greek yogurt
2 tablespoons pure maple syrup
(preferably grade B), plus 4 teaspoons
for serving
1
teaspoon pure vanilla extract
Kosher salt
cup chia seeds
1
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.
WorldMags.net
41
In the Know
WorldMags.net
M ning Snack
By 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.
KALE JUICE
ACTIVE: 10 min l TOTAL: 10 min l MAKES: 2 cups
1 pounds kale
2 medium carrots, scrubbed
2 medium apples (such as Fuji or Honeycrisp),
halved and cored
1
small lemon, peeled
Pass all of the ingredients through a juice maker
according to the manufacturers directions.
Pour into glasses and serve.
When I need to detox, th my go-to juice.

It reinvig ates me and helps me get balanced again.
42
WorldMags.net
WorldMags.net
Lunch
Giadas 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.
UPDATED WALDORF
SALAD WITH APPLE
VINAIGRETTE
ACTIVE: 15 min l TOTAL: 25 min l SERVES: 6
FOR THE COUSCOUS

1
tablespoon safflower or grapeseed oil
cup whole-wheat pearl couscous
Kosher salt
FOR THE VINAIGRETTE
cup apple cider vinegar
1
tablespoon honey
Kosher salt and freshly ground black pepper
cup safflower or grapeseed oil
FOR THE SALAD
1
large Gala apple, cored and
cut into -to--inch dice
1
small fennel bulb, chopped into
-to--inch pieces
1
cup small green seedless grapes, halved
cup walnut pieces, toasted
6 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.
To toast nuts,
spread in a single
layer on a baking
sheet. Bake at 350,
6 to 8 minutes. Let
cool completely
before using.
WorldMags.net
JANUARY/FEBRUARY
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WorldMags.net
Afternoon Snack
Around 4 p.m., Giada needs a
pick-me-up, so she eats her version
of a crunchy snack: fried chickpeas.
CRISPY CHICKPEAS
ACTIVE: 5 min l TOTAL: 55 min (plus cooling) l SERVES: 6
Vegetable oil cooking spray

2 15-ounce cans chickpeas, drained and rinsed
2 tablespoons extra-virgin olive oil
1 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.
Dinner
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.
SALMON WITH LEMON,

CAPERS AND ROSEMARY
4-ounce skinless salmon fillets,

about 1 inch thick
cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
1
tablespoon minced fresh rosemary leaves
4 lemon slices
4 tablespoons lemon juice
(from 1 large lemon)
8 tablespoons Marsala wine
4 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.
44
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Who knew?
Five surprising things we learned from Giadas new book:
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
P
Ocean with her husband, Todd.
SShe puts olive oil her face.
O of Giadas favorite ingredients is

One
also one of her beauty secrets: She mixes
a
olive oil with white rice flour and uses
o
iit as a nighttime exfoliating paste. Plus,
she regularly rubs olive oil into her hair
s
and scalp to keep her locks shiny.
a
TTheres ocolate in her pu e.
G
Giada
always carries a little dark
chocolate with her for an occasional
c
ttreat. She also totes a mini pantry of
h
healthful snacks: almonds, trail mix,
agave nectar (to sweeten her coffee
a
when shes on the go) and green tea bags.
w
SShe goes rogue restaurants.

W
When
Giada eats out, she often picks two
appetizers instead of an appetizer and a
a
m
main course. And when she orders salad,
s
she sometimes asks for olive oil and
llemon wedges to make her own dressing
rright at the table.
SShe snacks from e freezer.
G
Giada
stashes sweet treats in the freezer
because they take a while to melt in your
b
mouth, she says. You can savor the
m
sweetness longer. Some of her favorites:
s
peppermint patties, sliced bananas and
p
chocolate chips.
c
Find more
tips and
recipes in
Giadas Feel
Good Food
($32.50,
Clarkson
Potter).
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45
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Star
Kitchen
New Food Network host
Katie Lee loves spending winter
days in her country kitchen.
DAVID A. LAND
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.
48
Container score
Katie found these vintage
French enamelware
canisters at an antiques
store in San Francisco. You
can find similar ones on
eBay starting around $80.
HAIR: LEAH DE MENT; MAKEUP: JULIE TUSSEY.
PHOTOGRAPHS BY
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In the Know
Brew master
Stepped-up service
When 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.
Katies 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.
Turn the page to get

Katies look.
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49
In the Know
WorldMags.net
Get the Look
This Geor
George
pendant llight
with cone shade,
similar to Katies,
is inspired by
an early-2
early-20thcentury in
industrial
design. $2
$258;
rejuvenat
rejuvenation.com
Pick up some of Katies finds for your own kitchen.
She personalized
her refrigerator!
Her natural-edge bowl makes an
appearance at every dinner partyits
hand-carved from a single
g log.
g $564;;
info@landfcookshop.com 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
Friends gather around the island on

these classic French Bistro stools.
$674; beaufurn.com for information
50
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
This Riviera stripe cordless Roman shade

will fit almost any window; it comes in five sizes.
From $209; potterybarn.com
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LIGHT, BOWL, JUICER, VASE, SHADE AND CHAIR: DEVON JARVIS/STUDIO D.
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
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g
n
r
I
e
dients.
e
l
p
m
i
S
D
e
l
y
icious.
l
p
m
i
S
Introducing Country Crock Simply Delicious.

Made with real, simple ingredients such as canola oil,
creamy yogurt, and a pinch of salt.
For Coupons and Recipes Visit

CountryCrockSimplyDelicious.com
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What does being

lucky feel like? Let me
check...hmm, sorta
smooth and round.
A NUT
ABOVE
THE REST
Only 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
facebook.com/mms
/TM trademarks Mars, Incorporated 2013
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un Cooking
Bake some oversize fortune cookies.
Then, try homemade dumplings and
whip up a two-in-one dessert.
PHOTOGRAPH BY
KANG KIM
FOOD STYLING: KAREN EVANS. ILLUSTRATIONS: DOROTHY CURY.
Make a Fortune
You 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.
C D
1. Fold a
6-inch
flour tortilla
in half.
2. Hold the folded

tortilla closed at
point A. Use your
other index finger to
push point B down
to meet point A.
D
B
3. Bring
points C and D
together and
secure with
a toothpick.
B
A
53
Which side are
Fun
Cooking
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STEAMED SHRIMP DUMPLINGS

ACTIVE: 35 min l TOTAL: 1 hr 40 min l MAKES: 36
large egg white

pound large shrimp, peeled, deveined
and finely chopped
cup finely chopped peeled jicama
or water chestnuts
2 scallions, finely chopped
1 tablespoons cornstarch
1 teaspoons Chinese rice wine or dry sherry
teaspoon toasted sesame oil
Kosher salt
teaspoon sugar
Pinch of ground white pepper
36 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.
PONZU DIPPING SAUCE

Combine 3 tablespoons
ponzu sauce, 1 teaspoon
soy sauce, teaspoon
sesame oil and 1 chopped
scallion in a small bowl.
54
steamed
60%
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you on?
We polled Food Network fans to settle

the dumpling debate: steamed or fried?
FRIED PORK DUMPLINGS
ACTIVE: 35 min l TOTAL: 40 min l MAKES: 36
large eggs
pound ground pork
slice bacon, finely chopped
cup finely chopped napa cabbage
cup minced fresh chives
(about 2 small bunches)
1 teaspoons finely grated peeled ginger
1
teaspoon toasted sesame oil
Kosher salt
teaspoon sugar
1
clove garlic, finely grated
teaspoon soy sauce
teaspoon cornstarch
36 round dumpling wrappers, thawed if frozen
6 tablespoons vegetable oil
PHOTO: LEVI BROWN; FOOD STYLING: CYD RAFTUS MCDOWELL.
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
40%
WorldMags.net JANUARY/FEBRUARY 2014
55
DID YOU
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ADVERTISEMENT
KNOW?
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.
Fan Favorite: Fresh

Avocados from Mexico
On game day, serve popular chicken
wings with a twist on the dip!
AVO WING DIP

Ingredients
1
1
1
1
1
avocado from
Mexico, diced
cup sour cream
cup mayonnaise
lemon, juiced
tbsp white vinegar
tbsp hot sauce
Instructions
cup chopped
parsley
1 tsp minced shallots
tsp minced garlic
lb blue cheese,
crumbled
30 cooked chicken
wings, for serving
celery sticks, for serving
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.
MORE WINNING RECIPE IDEAS FOR GAME DAY

Avocado Deviled Eggs
Baked Bacon-Wrapped
Avocado Slices
Beef Chili Nachos Topped
with Chopped Avocados
from Mexico
KITCHEN ESSENTIALS
ESSENTI
Get to know
k
the ver
ersatile
avocado
do from Mex
xico.
How to Find a Ripe One
Avocados from
Mexico can be handpicked and delivered
in 34 days,
guaranteeing they
are always fresh.
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
Avocados from
Mexico mature on
the tree, but they
soften and develop
their fullest avor
after picking.
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)
YOU CAN DO EVEN MORE WITH AVOCADOS FROM

MEXICO. FIND FRESH RECIPES AND SUBSTITUTION
TIPS AT AVOCADOSFROMMEXICO.COM.
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Avocados from Mexico

contain nearly 20
vitamins and minerals,
are sodium- and
cholesterol-free, and
have 50 calories
per serving.
WorldMags.net
Find us on
Mash me up
and use me
like mayo.
(Serving Size 1 tbsp)

Calories, 90 Cholesterol, 5mg
Total Fat, 10g Sodium, 90mg
Sat. Fat, 1.5g
(Serving Size 2 tbsp)

Calories, 50 Cholesterol, 0mg
Total Fat, 4.5g Sodium, 0mg
Sat. Fat, .5g
AvocadosFromMexico.com
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).
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Fun
Cooking
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Make Your
Own...
This super-smooth hummus is

some of the best youll ever eat.
Start with dried chickpeas

instead of canned. It takes some
time to soak them, but they make
for a much creamier hummus.
HOMEMADE HUMMUS
ACTIVE: 45 min l TOTAL: 1 hr (plus overnight soaking) l MAKES: 3 to 4 cups
1
1
cup dried chickpeas

tablespoon baking soda
cup tahini (sesame paste),
well stirred
cup extra-virgin olive oil,
plus more for drizzling
1
clove garlic
Juice of 2 lemons
teaspoon ground cumin
teaspoon red pepper flakes
teaspoon paprika, plus more
for sprinkling
Kosher salt
Pita 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.
58
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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.
FOOD PHOTO: LEVI BROWN; FOOD STYLING: CYD RAFTUS MCDOWELL. PORTRAIT: BEN GOLDSTEIN/STUDIO D.
Claudia Sidoti,
Recipe Developer
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50 Flavored
POPCORNS
Find a new go-to snack:
We dreamed up dozens of cool ideas!
No.
25
PHOTOGRAPHS BY
LEVI BROWN
No.
C
Curry
Th
Three-Cheese
Ch
No.
37
FOOD STYLING: KAREN EVANS.
Margarita
M
it
60
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No.
15
Crab
C
bB
Boil
il
No.
No.
Fun
Cooking
41
T
Tropical
i l
R
Ranch
h
61
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50 Flavored
POPCORNS
PHOTOGRAPHS BY
LEVI BROWN WorldMags.net
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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.
No.
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50 Flavored Popcorns
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
JANUARY/FEBRUARY 2014 FOOD NETWORK MAGAZINE

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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.
WorldMags.net
34
WorldMags.net
No.
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 the
salt. Spray over 16 cups hot popcorn.
36. Barbecue Melt 4 tablespoons butter
with 1 teaspoon each cumin, paprika,
granulated garlic, chili powder and barbecue
sauce, and a pinch of cayenne; toss with
12 cups hot popcorn and 4 cups lightly
crushed barbecue potato chips. Season
with salt.
37. Margarita Melt 6 tablespoons butter
with 2 tablespoons each lime juice and
tequila, 2 teaspoons each sugar and kosher
salt, and 1 teaspoons grated lime zest in a
skillet over medium heat; drizzle over 12 cups
hot popcorn and toss with 4 cups lightly
crushed lime-avored tortilla chips.

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No.
40
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38. Blue CheeseAlmond Drizzle

4 tablespoons melted butter over 16 cups
hot popcorn; toss with 1 cup each crumbled
blue cheese and toasted sliced almonds,
and 1 teaspoon kosher salt.
39. Peanut Butter Heat 1 cup honey and

cup sugar over medium heat, stirring, until
the sugar dissolves, about 5 minutes. Stir in
1 cup peanut butter and 1 teaspoon each
vanilla extract and kosher salt until smooth;
pour over 16 cups hot popcorn and 2 cups
peanuts and toss. Spread on baking sheets
and let cool.
40. Peanut ButterBanana Make Peanut
Butter Popcorn (No. 39), adding 1 cup dried
banana chips and cup chocolate chips
with the peanuts.
41. Tropical Spread 2 cups sweetened
shredded coconut on a baking sheet and
bake at 350 until golden, about 10 minutes.
Toss with 16 cups hot popcorn, 1 cups
chopped dried pineapple and 3 tablespoons
each confectioners sugar and melted butter.
Season with salt.
42. Strawberry Pulse 1 cup freezedried strawberries and 6 tablespoons
confectioners sugar in a food processor
until powdery. Drizzle 4 tablespoons melted
butter over 16 cups hot popcorn and sprinkle
with the strawberry sugar. Toss with 1 cup
freeze-dried strawberries.
43. Yogurt-Granola Melt 6 tablespoons
butter with 2 tablespoons each brown sugar
and honey over medium heat, stirring, until
the sugar dissolves, 3 minutes; drizzle over
granola and 2 cups yogurt-covered raisins.
Season with salt.
44. Cinnamon Sugar Drizzle
6 tablespoons melted butter over 12 cups
hot popcorn; toss with 4 cups cinnamon
cereal (such as Cinnamon Toast Crunch),
cup sugar, 2 teaspoons cinnamon and
1 teaspoon kosher salt.
45. Maple-Pecan Heat 2 cups sugar,

1 cup maple syrup and cup light corn
syrup in a large pot until it reaches 260
on a candy thermometer, about 12 minutes.
Add 3 cups pecans and cook 2 minutes.
Stir in 3 tablespoons butter until melted,
then pour over 16 cups hot popcorn;
toss to coat. Spread on baking sheets
and let cool.
46. Sticky Marshmallow Melt 8 cups

mini marshmallows and 6 tablespoons
butter with cup each sugar and light
corn syrup in a large saucepan over medium
heat, stirring; pour over 16 cups hot popcorn.
Add 4 cups cornakes and mix well. Season
with salt.
47. Rocky Road Whisk 5 tablespoons
melted butter with 2 teaspoons each
vanilla extract and kosher salt; drizzle over
each mini marshmallows, chocolate
chips and toasted pecans. Spread on
baking sheets and bake at 350 until the
marshmallows and chocolate are slightly
melted, about 2 minutes.
48. Smores Make Rocky Road Popcorn
(No. 47), replacing the pecans with lightly
crushed graham crackers.
49. Cookies and Cream Warm cup
sweetened condensed milk in a saucepan
over medium heat; drizzle over 12 cups
hot popcorn. Toss with 4 cups lightly
crushed chocolate sandwich cookies (such
as Oreos).
50. Kettle Corn Mix cup confectioners
sugar, 2 tablespoons granulated sugar and
1 teaspoon kosher salt in a small bowl;
set aside. Heat a few popcorn kernels in
cup vegetable oil in a large pot over
medium-high heat until one pops. Add cup
popcorn kernels and cover. Cook, shaking
the pot occasionally, until the popcorn starts
rapidly popping. Crack the lid open and pour
in the sugar mixture. Cover and cook, shaking
the pot, until the popping subsides.

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Two One
for
Some desserts are made for each other: Try these fun hybrid treats!
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+
CINNAMON
BUNS
APPLE PIE
CINNAMON BUN APPLE PIE
ACTIVE: 25 min l TOTAL: 1 hr l SERVES: 6 to 8
1
14.5-ounce box refrigerated pie dough
All-purpose flour, for dusting
2 tablespoons unsalted butter, at room temperature
cup granulated sugar
1 teaspoons ground cinnamon
5 assorted apples, such as McIntosh, Granny Smith
and Pink Lady (about 2 pounds)
Juice of 1 lemon
1
teaspoon vanilla extract
1
large egg, lightly beaten
cup confectioners sugar
2 tablespoons milk, plus more if needed
1. Place a baking sheet in the oven and preheat to 400.
Line a 9-inch pie plate with 1 piece of dough; refrigerate
until ready to assemble.
2. Make the cinnamon-roll crust: Lay the remaining
piece of dough on a lightly oured surface and spread
the butter evenly on top. Combine cup granulated
sugar and 1 teaspoon cinnamon in a small bowl; sprinkle
evenly over the butter, then gently press with your
ngers to help the mixture adhere. Roll the pie dough
62
into a tight log. Trim and discard about 1 inches

from both ends; cut the remaining log crosswise into
-inch-thick pieces. Arrange the pieces cut-side down
in a snug circle on oured parchment paper. Lightly dust
with more our, then gently roll out into a 10-inch round.
Slide the parchment onto a baking sheet and refrigerate
until ready to assemble the pie.
3. Peel and thinly slice the apples. Toss with the lemon
juice, vanilla and the remaining cup granulated sugar
and teaspoon cinnamon in a large bowl. Transfer
to the dough-lined pie plate; invert the cinnamon-roll
crust on top and peel off the parchment (its OK if the
individual rounds separate a bit in the process). Pinch
the crusts together; fold the overhanging dough under
itself and crimp as desired. Brush with the beaten egg.
4. Set the pie on the hot baking sheet in the oven; bake
until the crust is golden brown and the lling is bubbling,
about 50 minutes. (Tent loosely with foil if the top
browns too quickly.) Transfer to a rack to cool slightly.
5. Whisk the confectioners sugar and 2 tablespoons
milk in a bowl until smooth. (Add more milk if the glaze
is too thick.) Drizzle over the pie.
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FOOD STYLING: JAMIE KIMM. INSETS, FROM LEFT: JOHNNY MILLER; GETTY IMAGES.
PHOTOGRAPHS BY
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Fun
Cooking
63
Fun
Cooking
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+
ICE CREAM
LEMON ICE CREAM BARS
ACTIVE: 40 min l TOTAL: 4 hr 40 min l MAKES: 9 bars
FOR THE LEMON CURD

6 large egg yolks
1
cup granulated sugar
1
cup fresh lemon juice
12 tablespoons (1 sticks) unsalted butter,
cut into small pieces
teaspoon grated lemon zest
Pinch of salt
FOR THE BARS
Cooking spray
2 5-to-6-ounce boxes shortbread cookies
3 tablespoons unsalted butter, melted
teaspoon grated lemon zest
2 pints vanilla ice cream, slightly softened
Confectioners sugar, for dusting
64
1. Make the lemon curd: Combine the egg yolks, granulated sugar and
lemon juice in a medium saucepan over medium heat; cook, whisking,
until the mixture begins to thicken, about 8 minutes. Stir in the
butter, 1 piece at a time, with a wooden spoon. Cook, stirring, until
thick enough to coat the back of the spoon, about 7 more minutes.
Strain through a ne-mesh sieve into a medium bowl, pressing the
curd through with a rubber spatula. Stir in the lemon zest and salt.
Fill a large bowl halfway with ice. Set the bowl of curd on the ice and
let cool completely, stirring occasionally.
2. Make the bars: Coat an 8-inch-square baking dish with cooking
spray and line with foil, leaving an overhang on 2 sides. Pulse the
cookies in a food processor until nely crushed. Slowly add the
melted butter and lemon zest and pulse until the mixture starts
coming together.
3. Transfer the crumb mixture to the prepared baking dish and press
rmly into the bottom. Spread the ice cream over the crumb mixture
with a rubber spatula; spread the lemon curd on top. Cover with
plastic wrap and freeze until rm, about 4 hours or up to 2 days.
4. Lift out of the pan using the overhanging foil. Cut into pieces and
dust with confectioners sugar.
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INSETS, FROM LEFT: PAUL SIRISALEE; LARA ROBBY/STUDIO D.
LEMON BARS
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E!
F TAST
TONS O
DOUBLE
THE FUN!
HIPPOTA
H
IPPOTATOMUS
WATERMELOPHANT
TERMELOPHAN
OPHAN
NT
TWICE-BAKED HIPPOTATOMUS
WATERMELOPHANT PUNCH
HT
LIG
F
R!
A
VO
A
L
F
OF
VICIOUSL
Y
DELICIOU
S!
TACODILE
FR
RUIT COCKA
OCKATIEL
TIE
EL
FRUIT
BEEF
B
AND BLACK BEAN TACODILES
S
Movie Artwork 2013 SPAI/CTMG. All Rights Reserved.
FRUIT COCKATIEL CUPCAKES
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WATERMELOPHANT PUNCH
TWICE-BAKED HIPPOTATOMUS
ACTIVE TIME:
ACTIVE TIME:
TOTAL TIME:
TOTAL TIME: 1
YIELD: 9
minutes
15
5 min
ut s
ute
ut
minutes
15 min
nute
utess
minutes
45 minute
t s
h
hour
45
5 minutes
minut
mi
nutes
YIELD: 4 serv
servings
erviings
cups
cups
cu
1
((12
12 to 14
4 lb) watermelon
4 ccups
upss sliced strawberries
1
cup
ps pineapple juice
cups
1
3
cup white grape juice

table
espoons lime juice
tablespoons
Shave
ve a small slice from one side of the watermelo
n to create a level surface,
watermelon
then place the watermelon on a work surface, shav
the
ved-side down. Cut an 8-inch
h
shaved-side
circle from the top side of the watermelon and remove
move it, cutting any red
rem
esh from the inner side of the circle. Scoop out esh
e from the center of the
atermelon with strawberries
watermelon and remove seeds. Puree 8 cups of wa
watermelon
n for another use). Then
in a blender in batches (save remaining watermelon
pineapple,
ple, grape, and lime juice into
o
strain through a sieve into a large bowl. Stir pineap
watermelon mixture. Cut 2 kidney-beanshaped ears from each side of the 8-inch
rrind
rin
d circle and a tapered trunk from
tthe
he center of the circle using a sharp,
ssmallll knife. Attach them, along with 2
sma
str
trawberry-top eyes, to the hollowed out
strawberry-top
wat
wa
ter
ermelon using wooden picks. Pour
watermelon
pu
pun
ch into
int the Watermelophant punch
punch
b
bow
S
ve
e wit
w
h ice.
bowl.l.. Ser
Serve
with
4 8
8-ounce
-o
ounce
ce russet potatoes, scrub
scrubbed
bbed
2 ta
ablesspoons butter
tablespoons
/ cup
half-and-half,
cup h
alf-and-half, heated
Kosher
K her sa
Kos
salt and ground pepper
p shredded yellow cheddar che
eese
cup
cheese
drie
ied currants
8 dried
PINTEREST.COM/CL
/ LOUDYMOVIE
PINTEREST.COM/CLOUDYMOVIE
FRUIT COCKATIEL CUPCAKES
BEEF AND BLACK BEAN TACODILES
ACTIVE TIME:
ACTIVE TIME:
TOTAL TIME:
TOTAL TIME:
50 min
minutes
i t s
inutes
1 hour
h r 30 mi
minutes
(includes
(in
(inclu
nclludes
de cooling
cooli
ol ng tim
time)
YIELD: 24 cupcakes
es
oun
ounces
nces
ce cream cheese,
room temperature
ro
sstick
st
ick unsalted butter, cubed,
1
room temperature
/ cup powdered sugar, sifted
Pin salt
Pinch
3 drops green food coloring
24 cupcakes in green liners
YIELD:
man
ngo, peeled, cut in 72
mango,
sma
inches tall
smallll slices, 11
and / inch wide
3 bananas,
bana
anas, cut in 48 rounds,
in
ch thick
inch
48 sma
smallll raspberries
24 red sseedless grapes,
split lengthwise, hinged
Bea
at cream cheese and butter with electric
Beat
mixer
e until uffy and smooth. Gradually
beatt in powdered sugar, then vanilla extract,
s t and
sal
n food coloring. Spread 1 tablespoon
salt
f sting
fro
g on each cupcake. Fan 3 mango
frosting
slices on to
sl
sli
top
p ffor
or the crest, 2 banana rounds
slices
ttop
op
pped
p with 2 rasp
rraspberries
aspberries for the eyes (use
topped
fro
rosti
sting
ng to glu
glue) and 1 gra
grape
p for the beak.
frosting
PINTEREST.COM/CLOUDYMOVI
IE
monds
ds
alm
toasted slivered almonds
-in
nch
c legs
legs
baby carrots, cut into 16 -inch
-inch pieces
pie
iecess
chives, sliced into -inch
Amerrican
n
slice white cheddar or American
tongues
cheese, cut into 4 t
tongues
Pre
eheat oven to 425. Prick potatoe
es with fork. Bake on a baking she
eet until
Preheat
potatoes
sheet
cooked and esh is soft, 1 hour. Cool. Halve potatoes lengthwise at an angle (ea
ach
(each
cooked
op insides, leaving -inch border.
borderr. Mash potato
o
pottato
Scoo
half has a tall and a short end). Scoop
pepper.
Fold
epper. Fo
old in shredded cheese. Stuff half the
esh, butter, half-and-half, salt and p
shells with the lling. Bake 10 minutes to heat. Meanwhile, poke
or hippos nostrils, eyes,
holes with skewer in empty shells fo
for
ond ears and almond
ears and tail. Add currant eyes, almo
almond
lace
tail. Top each lled shell with an empty one. P
Place
dd the ch
hive
each potato on 4 pieces of carrot. A
Add
chive
teeth and cheese tongue.
PINTEREST.COM/CLOUDY
/
YMOVIIE
12
8
2
1
1
8
1
/
2
Salt
1
25 minutes
i t
35 minutes
8 tacos
tablespoon vegetable oil

ounces ground beef
15-ounce can black beans
cup salsa
teaspoons chili powder
lengthwisse,
avocado, thinly sliced lengthwise,
halved crosswise
8
/
/
/
1
4
1
at-bottomed
hells
at-bottomed taco sshells
olives
cup sliced black oliv
ves
cup sour cream
cup nely shredded iceberg lettuce
e
plum tomato, diced
ha
alved, for eyes
black olive slices, halved,
ut into 16 legs
s
green bell pepper, ccut
and 4 tails
Heat oil in large skillet over medium-high

high heat. Add beef; break up with wooden spoon.
n.
medium-h
When browned, 2 to 3 minutes, lowerr heat; stir in beans,
beans
ans, cup salsa
salsa, ch
hili powder and
chili
o shells per pack
kage
salt to taste. Cook 2 minutes. Heat taco
package
with
instructions. Fill shells halfway with beef lling. Top with
d tomato. Fan av
vocado
olives, salsa, sour cream, lettuce and
avocado
shellss, with tips peeking past
slices down the middle of 4 taco shells,
the top. Lay 1 taco with no avocado at on a plate for the
e avocado scraps for
head. Place 2 olive halves on top. Use
pupils. For the body, put an avocado-
avocado--lled taco upright
pupils.
nea the head. Add 4 green pepper legs and 1 tail.
near
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PINTEREST.COM/CL
LOUDYMOV
VIE
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FOR MILD
RUDE HUMOR.
www.SonyPictures.com
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Artwork/Marketing/Special Features subject to change.
2013 Sony Pictures Animation Inc. All Rights Reserved.
2013 Layout and Design Sony Pictures Home Entertainment Inc. All Rights Reserved.
WorldMags.net
3/31/14
Offer valid 1/28/14 to 3/31/14
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+
DOUGHNUTS
WorldMags.net
Fun
Cooking
TIRAMISU
DOUGHNUT TIRAMISU
1
16-ounce container mascarpone cheese
cup plus 1 tablespoon confectioners sugar
3 tablespoons coffee liqueur
1
cup cold heavy cream
1 cups brewed espresso or strong coffee
12 cake doughnuts, halved horizontally
Cocoa powder, for dusting
INSETS: GETTY IMAGES.
1. Combine the mascarpone, cup confectioners sugar, the

coffee liqueur and vanilla in a large bowl and beat with a mixer on
medium speed until creamy, about 1 minute (do not overmix).
2. Combine the heavy cream and cup confectioners sugar in a separate

bowl; beat on medium-high speed until stiff peaks form. Fold the whipped
cream into the mascarpone mixture in 3 additions; set aside.
3. Combine the espresso and the remaining 1 tablespoon confectioners
sugar in a shallow bowl. One at a time, dip 12 doughnut halves in the
espresso mixture and arrange in a single layer in a 9-by-13-inch baking
dish, breaking the doughnuts as necessary to cover the bottom of the dish.
4. Spread one-third of the mascarpone mixture over the doughnuts.
Dip the remaining 12 doughnut halves in the espresso mixture and
arrange on top. Spread the remaining mascarpone mixture on top.
Cover with plastic wrap and refrigerate at least 4 hours or overnight.
Cut into pieces and dust with cocoa powder.
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69
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Weeknight
!
t
Ligh
Cookng
Start the year right with
healthful dinners and sides
from Food Network Kitchens.
FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.
PHOTOGRAPHS BY
JUSTIN WALKER
Every
recipe in this
section has fewer
than 500 calories,
including this
cheesy pasta with
butternut squash
on page 76.
71
Weeknight
Cooking
440
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CALORIES
468
CALORIES
CITRUS-GLAZED PORK WITH FARRO
KALE-TURKEY RICE BOWL

1
red onion, chopped
1
cup farro
Kosher salt and freshly ground pepper
6 ounces Brussels sprouts, trimmed and thinly sliced
Juice of 1 lime
2 oranges, halved (1 juiced, cut into 4 wedges)
2 tablespoons honey
1
1-pound pork tenderloin
2 teaspoons ground cumin
2 teaspoons paprika
Pomegranate seeds, for topping (optional)
1
bunch cilantro, tough stems removed
1
jalapeo pepper, halved (remove seeds for less heat)
3 tablespoons sliced almonds
Kosher salt
1
tablespoon vegetable oil
1
pound 93% lean ground turkey
1
onion, finely chopped
2 cloves garlic, finely chopped
1
pound red-skinned potatoes, cut into -inch pieces
1
5-ounce package chopped kale (about 6 cups packed)
2 cups cooked white or brown rice
1. Preheat the oven to 375. Heat 1 tablespoon olive oil in a large

saucepan over medium-high heat. Add the red onion; cook, stirring,
until golden, 5 minutes. Add the farro, 2 cups water, teaspoon salt,
and pepper to taste and bring to a boil. Reduce the heat to medium;
simmer until the farro is just tender, 25 minutes. Stir in the Brussels
sprouts and cook until tender, 5 minutes. Season with salt and pepper.
2. Mix the lime and orange juices with the honey. Season the pork with
the cumin, paprika, teaspoon salt and teaspoon pepper. Heat the
remaining 1 tablespoon olive oil in a large nonstick ovenproof skillet over
medium-high heat. Add the pork and oranges; cook, turning the pork,
until browned, 5 minutes. Flip the orange wedges; add the juice mixture.
3. Transfer the skillet to the oven; bake until a thermometer inserted
into the pork registers 145, about 15 minutes. Let rest 5 minutes, then
slice and drizzle with the pan juices. Serve with the oranges and farro;
top with pomegranate seeds.
1. Puree all but 3 tablespoons cilantro with cup water, the

jalapeo, almonds and teaspoon salt in a blender until smooth.
2. Heat the vegetable oil in a large pot or Dutch oven over
medium-high heat. Add the turkey and teaspoon salt; cook,
stirring and breaking up the meat with a wooden spoon, until
browned, about 4 minutes.
3. Add the onion, garlic and cumin and cook, stirring occasionally,
until softened, about 6 minutes. Stir in 1 cups water, the pureed
cilantro mixture, the potatoes and kale. Cover and bring to a boil,
then uncover and reduce the heat to medium. Simmer, stirring
occasionally, until the potatoes are tender, about 15 minutes. Season
with salt and serve over the rice. Top with the reserved cilantro.
Per serving: Calories 440; Fat 14 g (Saturated 3 g); Cholesterol 65 mg;
Sodium 248 mg; Carbohydrate 51 g; Fiber 5 g; Protein 30 g

72
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Weeknight
Cooking
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499
CALORIES
481
CALORIES
FALAFEL BURGERS
PENNE WITH BUTTERNUT SQUASH
2
2
4
Kosher salt
12 ounces whole-wheat or multigrain penne
2 cups diced peeled butternut squash (about 8 ounces)
Freshly ground pepper
12 ounces cremini mushrooms, trimmed and sliced
4 cloves garlic, minced
1
medium shallot or small red onion, minced
to teaspoon red pepper flakes
1
cup grated parmesan cheese (about 2 ounces)
3 tablespoons fresh oregano
14.5-ounce cans chickpeas, drained and rinsed

cloves garlic, finely grated
scallions (white and light green parts only), chopped
cup chopped fresh cilantro
cup pickled cherry or jalapeo peppers, chopped,
plus 2 tablespoons brine from the jar
cup panko breadcrumbs
1
3 tablespoons vegetable oil
cup plain 2% Greek yogurt
Kosher salt
1
6-ounce bag mixed salad greens
2 tomatoes (1 chopped, 1 sliced)
4 whole-wheat sandwich thins, lightly toasted
1. Pulse the chickpeas, garlic, half each of the scallions, cilantro
and pickled peppers, the panko and cumin in a food processor until
smooth, about 3 minutes. Form into 4 thin 3-inch patties.
2. Heat the vegetable oil in a large nonstick skillet over mediumhigh heat. Add the patties and cook until a golden crust forms,
3 to 4 minutes per side.
3. Meanwhile, whisk the yogurt with the pickled pepper brine in a
medium bowl and season with salt. Toss the salad greens, chopped
tomato and the remaining scallions and cilantro with half of the
yogurt dressing in a large bowl.
4. Put the falafel patties on the sandwich thins; top with the sliced
tomato and the remaining yogurt dressing and pickled peppers.
Serve with the salad.
1. Bring a large pot of salted water to a boil. Add the pasta and cook
as the label directs; reserve 1 cup cooking water, then drain.
2. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet
over medium-high heat. Add the squash, teaspoon salt and a few
grinds of pepper. Cook, stirring occasionally, until golden and tender,
about 5 minutes. Transfer to a plate and set aside.
3. Add the remaining 1 tablespoon olive oil, the mushrooms,
teaspoon salt and a few grinds of pepper to the skillet. Cook,
stirring occasionally, until lightly browned, about 5 minutes. Add the
garlic, shallot and red pepper akes. Cook, stirring, until the shallot
softens, about 2 minutes.
4. Add the pasta, squash and cup of the reserved pasta
cooking water to the skillet. Cook, stirring, until heated through,
1 to 2 minutes. Stir in cup parmesan, then stir in enough of the
remaining cooking water to loosen. Stir in the oregano and season
with salt and pepper. Top with the remaining cup parmesan.


76
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Pesto Parmesan
Potato Stackers
Just 93 calories per serving,
fresh, gluten free
Just because it
looks sinful
doesnt mean it is.
2014 United States Potato Board. All rights reserved.
Discover potato side dishes that go with your healthy lifestyle

and take 30 minutes or less. potatogoodness.com
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Weeknight
Cooking
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CHICKEN WITH WARM POTATO SALAD
MEATBALL-TORTELLINI SOUP
1
pound baby Yukon gold potatoes, halved
Kosher salt
4 ounces green beans, trimmed and cut into pieces
1
3-ounce jar roasted red peppers, drained and chopped
1
tablespoon red wine vinegar
3 scallions (white and light green parts only), thinly sliced
1 pounds thin-cut skinless, boneless chicken breasts
Juice of 1 lemon
3 cups baby arugula (about 2 ounces)
2 ounces goat cheese, crumbled
8 ounces ground beef chuck

cup grated parmesan cheese, plus more for topping
cup chopped fresh parsley
1
large egg, lightly beaten
1
clove garlic, grated
COVER
RECIPE!
2 carrots, diced
2 stalks celery, diced
1
quart low-sodium chicken broth
1
9-ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)
1. Put the potatoes in a medium saucepan and cover with cold water;
season with salt. Bring to a boil, then reduce the heat to medium and
simmer until almost tender, about 12 minutes. Add the green beans
and continue cooking until the beans and potatoes are tender, about
3 more minutes. Drain and transfer to a large bowl. Gently stir in the
roasted red peppers, vinegar, scallions, 2 tablespoons olive oil, and
salt and pepper to taste; set aside.
2. Season the chicken with teaspoon salt and teaspoon pepper.
Heat a large nonstick skillet over medium-high heat. Add the
remaining 1 tablespoon olive oil, then the chicken and cook until
golden brown, 2 to 3 minutes per side. Remove from the heat and
drizzle with the lemon juice.
3. Add the arugula to the potato salad and toss; top with the
goat cheese and serve with the chicken.
1. Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic,

teaspoon salt, and pepper to taste in a medium bowl; mix with
your hands until just combined. Form into 1-inch meatballs; set aside.
2. Heat the olive oil in a pot or Dutch oven over medium-high heat.
Add the meatballs and cook, turning, until golden, 3 to 4 minutes;
remove to a plate. Add the carrots and celery to the pot; cook,
stirring, until just softened, about 5 minutes. Add the broth and 3 cups
water; bring to a boil. Return the meatballs to the pot along with the
remaining 2 tablespoons parsley and teaspoon salt. Simmer until
the meatballs are just cooked through, about 2 minutes.
3. Add the tortellini and cook until they oat to the top, about
4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute.
Season with salt and pepper. Top with more parmesan.

Sodium 1,065 mg; Carbohydrate 37 g; Fiber 4 g; Protein 27 g
425
CALORIES
474
CALORIES
78
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Eggs now have even more Vitamin D,

naturally. Nothing artificial. And theyre
a good source of high-quality protein too.
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According to the USDA Nutrient Database for Standard Reference, the average amount of vitamin D in one large egg is 41 IU, up from 25 IU. Brought to you by Americas egg farmers.
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Weeknight
Cooking
457
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CALORIES
402
CALORIES
GREEN TEA SALMON WITH QUINOA
CAJUN PORK CHOPS WITH KALE
1
cup quinoa, well rinsed and drained
1 to 2 teaspoons Sriracha (Asian chile sauce)
1
green or black tea bag
1
tablespoon low-sodium soy sauce
teaspoon grated peeled ginger
3 scallions, chopped (white and green parts separated)
4 4-ounce skinless center-cut salmon fillets
4 cups broccoli florets, cut into 1-inch pieces
1
cup frozen shelled edamame
Kosher salt
cup chopped fresh cilantro
2 tablespoons pepitas (hulled pumpkin seeds)

3 tablespoons chili powder
1
tablespoon jalapeo hot sauce
2 pounds thin-cut bone-in pork chops (about 6 chops)
Kosher salt
4 stalks celery, chopped
1
large white onion, chopped
3 cloves garlic, chopped
2 cups low-sodium chicken broth
1
14.5-ounce can no-salt-added diced tomatoes
1
15-ounce can no-salt-added white beans, drained and rinsed
1
5-ounce package chopped kale (about 6 cups packed)
1. Place the quinoa in a medium saucepan over medium-high heat and

cook, stirring, until dry, about 3 minutes. Add 1 cups water and the
Sriracha and bring to a boil. Reduce the heat to low, cover and simmer
until the water is absorbed, about 12 minutes. Remove from the heat.
2. Bring 1 cups water, the tea bag, soy sauce, ginger and scallion
whites to a gentle simmer in a medium skillet over medium heat.
Add the salmon and cook until just opaque, 3 to 4 minutes per side.
Transfer the salmon to a plate using a slotted spatula; discard the
tea bag.
3. Add the broccoli and edamame to the remaining liquid in the
skillet; season with salt. Cover and cook, stirring occasionally, until
crisp-tender, about 5 minutes; drain.
4. Add the cilantro to the quinoa. Serve topped with the salmon,
broccoli and edamame. Sprinkle with the scallion greens and pepitas.
1. Preheat the broiler. Whisk 1 tablespoon each olive oil, chili powder
and hot sauce in a bowl. Season the pork chops with teaspoon salt.
Pierce the chops all over with a fork and rub with the spice mixture on
both sides; place on a rack set over a baking sheet. Set aside.
2. Heat the remaining 1 tablespoon olive oil in a Dutch oven or
large pot over medium-high heat. Add the celery, onion, garlic and
the remaining 2 tablespoons chili powder. Cook, stirring, until the
vegetables are translucent, about 8 minutes.
3. Add the chicken broth and tomatoes to the pot. Cook, stirring
occasionally, until reduced by about one-third, about 7 minutes.
Add the beans and kale; toss to coat. Reduce the heat to medium,
cover and cook until the kale is tender, about 7 minutes. (Add up to
cup water if the mixture looks dry.) Season with salt.
4. Meanwhile, broil the pork until browned, 4 to 6 minutes. Flip; broil
until cooked through, 2 more minutes. Serve with the kale and beans.

80

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Weeknight
Cooking
499
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CALORIES
473
CALORIES
SWISS CHARDSALAMI FRITTATA

BARBECUE CHICKEN
WITH MAC AND CHEESE
2 russet potatoes, peeled, halved lengthwise and thinly sliced

Kosher salt
1
onion, thinly sliced
1
bunch Swiss chard, stems removed, leaves thinly sliced
2 large eggs plus 10 egg whites, lightly beaten
1
ounce thinly sliced soppressata or other salami, halved
1
small whole-wheat baguette (about 8 inches), split
3 ounces provolone cheese, shredded (about cup)
2 tablespoons chopped fresh parsley
1. Preheat the oven to 400. Place the potatoes in a pot, cover with cold
water and season with salt. Bring to a boil; reduce the heat to medium
and simmer until just tender, about 10 minutes. Drain and set aside.
2. Heat 1 tablespoon olive oil in a medium nonstick ovenproof skillet
over medium-high heat. Add the onion; cook, stirring occasionally, until
soft, 7 minutes. Add 1 more tablespoon oil, the chard and teaspoon
salt. Cook, stirring occasionally, until the chard is tender and any liquid
has evaporated, 5 minutes; transfer to a large bowl and gently stir in
the potatoes, eggs, teaspoon salt, and pepper to taste.
3. Wipe out the skillet. Heat the remaining 1 tablespoon olive oil
in the skillet over medium heat. Pour in the egg mixture and top
with the soppressata. Cook until the edges start to set, 3 minutes.
Transfer to the oven and bake until golden and set, about 12 minutes.
4. Place the bread on a parchment-lined baking sheet; top with the
cheese and parsley. Bake until the cheese is bubbling, 5 minutes.
Serve with the frittata.
84
3 cups chopped cauliflower florets (about 8 ounces)

1
cup low-fat milk
1 cups shredded reduced-fat cheddar cheese
1
tablespoon grated parmesan cheese
1
small plum tomato, halved
2 tablespoons barbecue sauce
4 skinless, boneless chicken thighs (about 1 pound)
Kosher salt
6 ounces elbow macaroni (about 1 cups)
Kids
MEAL
1. Preheat the broiler. Bring the cauliower and milk to a boil in a large
saucepan. Reduce the heat to medium, cover and simmer, stirring
occasionally, until tender, about 8 minutes. Transfer to a blender
and puree until smooth; return to the saucepan and stir in 1 cups
cheddar and the parmesan.
2. Meanwhile, grate the tomato into a bowl and stir in the barbecue
sauce. Season the chicken with teaspoon salt; set on a baking sheet
and broil until golden, about 7 minutes. Flip the chicken, brush with
the barbecue sauce mixture and continue broiling, basting with the
pan juices occasionally, until cooked through, 6 to 7 more minutes.
3. Meanwhile, bring a medium saucepan of lightly salted water to
a boil. Add the pasta and cook as the label directs; reserve cup
cooking water, then drain. Add the pasta to the cauliower mixture
along with a splash of the reserved cooking water. Cook over low
heat, stirring, until the pasta is coated. Top the mac and cheese with
the remaining cup cheddar; serve with the chicken.
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If you come to a fork in the road,

use it to eat Chicken Taco Casserole.
The Wisest Kid in the Whole World
TM
CHICKEN TACO CASSEROLE

PREP: 15 MIN. BAKE: 40 MIN. MAKES: 8 SERVINGS
What Youll Need
How to Make It
4 cups shredded cooked chicken

2 cans (10 3/4 oz. each) Campbells Condensed Cream
of Chicken Soup (Regular or 98% Fat Free)
1 cup light sour cream
1 can (10 oz.) diced tomatoes and green
chiles, undrained
1 can (about 15 oz.) black beans, rinsed and drained
1 envelope (about 1 oz.) reduced-sodium taco
seasoning mix
5 cups coarsely crushed tortilla chips
2 cups shredded cheddar cheese (about 8 oz.)
Chopped tomato, sliced green onion and
chopped fresh cilantro leaves (optional)
1. Heat oven to 350F. Lightly grease a 13x9x2-in. baking dish.

Stir the chicken, soup, sour cream, tomatoes and green
chiles, beans and seasoning mix in large bowl.
2. Layer half the chicken mixture, 3 cups tortilla chips and
half the cheese in baking dish. Layer with remaining
chicken mixture and tortilla chips. Cover the baking dish.
3. Bake for 30 minutes. Uncover the baking dish. Sprinkle
with the remaining cheese.
4. Bake, uncovered, for 10 minutes or until hot and bubbling
and the cheese is melted. Sprinkle with the chopped
tomato, green onion and cilantro before serving, if desired.
CampbellsKitchen.com
2013 CSC Brands LP
Mm! Mm! Good!
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Weeknight
Cooking
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TURKEY SAUSAGE AND PEPPERS
CHICKEN AND CHEESE POUTINE
1 pounds lean Italian turkey sausage

3 assorted bell peppers, thinly sliced
1
bulb fennel, trimmed and chopped
1
large onion, cut into wedges
Kosher salt
1
teaspoon chopped fresh rosemary
teaspoon fennel seeds (optional)
1
15-ounce can no-salt-added diced tomatoes
12 basil leaves, chopped, plus more for topping
Cooking spray
2 large egg whites
2 teaspoons paprika
2 pounds large Yukon gold potatoes, cut into -inch-thick fries
1
bunch scallions, chopped
cup all-purpose flour
1
tablespoon Worcestershire sauce
1 cups shredded rotisserie chicken (skin removed)
cup frozen peas
4 ounces part-skim mozzarella cheese, diced
1. Preheat the broiler. Pierce the sausages all over with a fork, arrange
on a baking sheet and broil, turning halfway through, until golden
brown, about 8 minutes (they will not be fully cooked). Transfer to a
cutting board and cut in half on the diagonal.
2. Meanwhile, heat the olive oil in a large skillet over medium-high
heat. Add the bell peppers, fennel and onion and cook, stirring, until
they soften slightly, 3 minutes. Add teaspoon salt, the garlic,
rosemary, red pepper akes and fennel seeds. Cook, stirring,
1 more minute.
3. Stir in cup water, the tomatoes and basil. Reduce the heat to
medium; cover and cook until the vegetables are tender, 5 minutes.
Uncover; add the sausages and cook through, 3 to 4 minutes. (Add a
splash of water if the sauce gets too thick.) Top with more basil.
1. Preheat the oven to 425. Coat 2 baking sheets with cooking spray.
Whisk the egg whites, paprika and teaspoon each salt and pepper in
a large bowl. Add the potatoes; toss to coat. Let the excess egg drip off,
then spread out on the baking sheets. Mist with cooking spray and bake,
ipping halfway through, until golden and crisp, 20 to 30 minutes.
2. Meanwhile, coat a large nonstick skillet with cooking spray. Add
half of the scallions; cook over medium heat, stirring, until softened,
1 to 2 minutes. Add cup chicken broth. Whisk in the our until
smooth, then gradually whisk in the remaining 2 cups broth and the
Worcestershire sauce. Simmer, whisking occasionally, until thickened,
6 to 8 minutes. Stir in the chicken and peas and warm through, about
3 minutes. (Add up to 1 cup water if the gravy is too thick.)
3. Scatter the mozzarella evenly over the chicken mixture. Layer the
fries and chicken mixture in bowls; top with the remaining scallions.

388
CALORIES
485
CALORIES
86
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Get your resolutions off to

a LIGHT start!
Bake favorite recipes with fewer

calories and carbohydrates.
Try packets for easy Sprinkling
or to Stir into beverages.
Enjoy a delicious sweet taste and
no artificial ingredients from
the makers of Domino Sugar.
2014 Domino Foods, Inc.
the
RtoealdoWay
Sweet!
TM
www.diabetes.org
dominosugar.com/light
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Weeknight
Cooking
493
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CALORIES
490
CALORIES
JAPANESE BEEF CURRY
RIGATONI WITH SPICY SHRIMP

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
1
tablespoon extra-virgin olive oil
1
pound large shrimp, peeled and deveined
1
medium shallot or small red onion, minced
cup white wine or low-sodium chicken broth
1
15-ounce can no-salt-added diced tomatoes
cup torn fresh basil
2 tablespoons heavy cream
4 tablespoons unsalted butter

1
large turnip, peeled and cut into small cubes
2 Yukon gold potatoes (about 12 ounces), cut into small cubes
1
red onion, chopped
Kosher salt
3 tablespoons all-purpose flour
2 tablespoons curry powder
1
cup frozen peas and carrots
1
teaspoon sugar
1
12-ounce flank steak
Cooked white or brown rice, for serving (optional)
1. Bring a large pot of salted water to a boil. Add the pasta and cook
as the label directs. Reserve 1 cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a large nonstick skillet over
medium-high heat. Add the shrimp in a single layer and season with
teaspoon red pepper akes and a pinch of salt. Cook until just pink,
about 2 minutes, then ip and cook until no longer translucent,
1 to 2 more minutes. Transfer to a plate.
3. Add the shallot to the skillet and cook, stirring with a wooden
spoon, until translucent, about 2 minutes. Add the wine and cook,
scraping up any browned bits, until slightly reduced, about 1 minute.
Add the tomatoes, half of the basil, the remaining teaspoon red
pepper akes and teaspoon salt; cook until slightly thickened,
about 5 minutes. Stir in the heavy cream and cook 1 more minute.
4. Return the shrimp and any collected juices to the skillet. Stir in the
pasta; add enough of the reserved pasta cooking water to loosen
the sauce. Season with salt. Top with the remaining basil.
88
1. Melt 1 tablespoon butter in a large pot over medium-high heat. Add

the turnip, potatoes, all but 2 tablespoons of the chopped red onion
and a pinch of salt. Cook, stirring occasionally, until the vegetables are
slightly softened, about 3 minutes; remove to a plate.
2. Melt 2 tablespoons butter in the pot. Sprinkle in the our and curry
powder; cook, stirring, 1 minute. Gradually whisk in the broth until
smooth. Return the potato mixture to the pot; add the peas and
carrots and the sugar. Bring to a boil, then reduce the heat to medium.
Cover and simmer 10 minutes; uncover and simmer 5 more minutes.
Season with salt and pepper.
3. Season the steak with salt and pepper. Melt the remaining
1 tablespoon butter in a nonstick skillet over medium-high heat. Add the
steak; cook 4 minutes per side. Let rest 5 minutes, then slice against
the grain. Serve with the curry and rice. Top with the reserved red onion.
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ADVERTISEMENT
F O OD N E T WOR K M AGA Z I N E
GARDEN CHEF SERIES

AT THE
FOOD NETWORK MAGAZINE was proud to partner once

again with the Chicago Botanic Garden to sponsor its annual
Garden Chef Series. Each weekend during the summer of
2013, noted Chicago area chefs held cooking demonstrations
featuring farm-fresh ingredients. Thousands of guests
attended the events that were held in a beautiful open-air
kitchen. Following the demonstration, guests sampled the
prepared dish and received a gift bag with sponsor samples.
S P O NS O R E D BY
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Weeknight
Cooking
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Easy Sides
TEXAS BLACK-EYED PEAS
ROOT VEGETABLE FRIES
Cook 3 slices chopped thick-cut bacon in a skillet over medium-high

heat. Add 1 cup sliced celery, 4 chopped scallions, teaspoon
chili powder and teaspoon kosher salt. Cook, stirring, 4 minutes.
Add a 1-pound package frozen black-eyed peas and cup water.
Reduce the heat to medium and warm through, 5 minutes. Top with
chopped parsley.
Cut 1 pound each carrots and parsnips into fries (cut around
the parsnips cores); toss with 1 tablespoon vegetable oil and
1 teaspoon each lemon-pepper seasoning and kosher salt. Toss
with 2 beaten egg whites, then coat in cup panko breadcrumbs.
Spread out on 2 baking sheets. Bake at 400, stirring once, until crisp,
about 35 minutes.
BROCCOLI WITH WALNUT ROMESCO SAUCE
WINTER BREAD SALAD
Saut 2 garlic cloves in cup olive oil over medium heat,

3 minutes. Puree with one 3-ounce jar roasted red peppers
(drained), cup walnuts, 2 tablespoons water, 1 tablespoon each
tomato paste and sherry vinegar, 2 teaspoons smoked paprika,
teaspoon kosher salt and teaspoon ancho chile powder.
Serve with steamed broccoli.
Toss 5 cups torn stale bread with 2 tablespoons olive oil on a baking
sheet. Bake at 450, 5 minutes. Toss 2 cups cherry tomatoes, 3 garlic
cloves, 2 halved, seeded Italian frying peppers and 2 tablespoons
olive oil on another baking sheet. Bake 7 minutes; chop. Toss with the
bread, cup each chopped basil and grated parmesan, cup chopped
olives, 2 tablespoons balsamic vinegar, and salt and pepper to taste.
90
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Winter Warm-up
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Hellmanns Creamy Spinach Dip

INGREDIENTS:
1 cup Hellmanns Real Mayonnaise

1 package Knorr Vegetable recipe mix
1 package frozen chopped spinach,
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1 container (16 oz.) sour cream
INSTRUCTIONS:
Combine all ingredients.

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Weeknight
Cooking
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Hot Tips
for healthy cooking from

Food Network Kitchens Katherine Alford:
Cook with tea.

To add flavor without extra calories, turn to your
favorite tea: Steep a bag in water and use that for
boiling vegetables, cooking grains or poaching
chicken and fish (we made green tea salmon on
page 80). Try other kinds of tea, too, such as black,
mint, chai, chamomile or spice. Just dont steep the
tea bag for too long; the flavor can become bitter.
Make a lighter cheese sauce.

To create the trimmed-down mac and cheese on
page 84, we skipped the usual butter-flour roux
and used pureed cooked cauliflower as a thickener.
The cauliflower doesnt alter the flavorit just adds
s
creaminess without the fat. Its a great way to sneak
k
in fiber and vitamins, too. Try the cheese sauce
from this recipe on top of veggies or other sides.
Bursting with Yummy

Strawberry Flavor.
New Del Monte
Fruit Burst Squeezers.
Find a lean steak .
TM
Every Squeezer has 1 servings

of fruit.* A delicious blend
from pears and strawberries that
kids will love.
Fake your fries .

Baked fries can taste almost as good as the real
thing. Heres the trick: Dip the potato sticks in egg
whites whisked with herbs or spices before baking.
Spread on a baking sheet coated with cooking
spray and coat with more cooking spray, then
bake at 425 until golden. The egg whites dry out
in the oven and make the fries extra crisp
without excess oil.
*1 serving = cup. Concentrated equivalent to
cup fruit per USDA Equivalency Database.
2013 Del Monte Corporation. All Rights Reserved.
94
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TEA BAG: ALAMY. STEAK: JUSTIN WALKER; FOOD STYLING: JAMIE KIMM.
Good news for steak lovers: There are 16 cuts that

G
contain fewer than 10 grams of fat per serving.
c
Some of our favorites are top round, blade and
S
fflank because you dont have to marinate them if
y
youre short on time. The key to keeping lean steak
ttender: Cook it to
o medium rare and thinly slice it
a
against the grain..
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TM
New look. Same garden quality .
Grown in America. Picked and packed at the peak of ripeness. Same essential nutrients as fresh.
2013 Del Monte Corporation. All Rights Reserved.
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ADVERTISEMENT
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KICK
BACK
na d relax
WITH
MRS.T S`
PIEROGIES
ext time your friends stop by with their favorite craft ale
or red wine, just go with the ow. Mrs. Ts has you covered.
Our pierogies are tender pasta shells loaded with luscious
ingredients like golden cheddar cheese and creamy whipped
potatoes. Enjoy the seasonal avors and let our inspired
combinations enhance the casual conversation you crave at
the end of the day.
Pigskin Pierogies
1 (12 ounce) box Potato & Cheddar Mini Pierogies
14 slices of bacon (sliced in half)
cup brown sugar (optional)
Nonstick cooking spray
DEFROST Mini Pierogies by placing in boiling water for 2 minutes.
WRAP slice bacon around each Mini Pierogy. Coat baking sheet
with nonstick cooking spray; arrange pierogies on baking sheet.
SPRINKLE with brown sugar, if desired. BAKE at 400 for 1618
minutes or until golden brown, turning once.
SERVINGS: 4 PREP TIME: 15 MINUTES COOK TIME: 1618 MINUTES
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PIZZA
Ellie Kriegers pizzas suit any
New Years diet: Theyre all good for you!
PHOTOGRAPHS BY
CON POULOS
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Weeknight
Cooking
TRICOLOR SALAD PIZZAS

ACTIVE: 15 min l TOTAL: 30 min l MAKES: 4 pizzas
Cooking spray
1
ounce parmesan cheese ( cup grated)
2 ounces part-skim mozzarella cheese
pound store-bought whole-wheat
pizza dough, at room temperature
1
tablespoon cornmeal
1
cup part-skim ricotta cheese
1
small head radicchio
2 heads endive
1
cup grape tomatoes
4 cups baby arugula
1
tablespoon balsamic vinegar
1. Preheat the oven to 475. Spray 2 baking
sheets with cooking spray. Finely grate the
parmesan and thinly slice the mozzarella.
2. Cut the pizza dough into 4 pieces. Sprinkle
a work surface with the cornmeal and use a
rolling pin and/or your hands to stretch
each piece of dough into a rectangle about
5 by 11 inches; place 2 rectangles on each
baking sheet.
3. Brush the dough with 1 tablespoon of
the olive oil, then distribute 4 tablespoon-size
dollops of the ricotta onto each rectangle.
Scatter with the mozzarella slices, then
sprinkle evenly with the grated parmesan
and teaspoon pepper.
4. Bake until the cheese is melted and the
dough is browned, about 12 minutes.
5. While the pizzas are cooking, thinly slice the
radicchio and endive and halve the tomatoes.
Toss in a large bowl with the arugula, the
remaining 2 tablespoons olive oil and the
balsamic vinegar. Top each pizza with about
1 cups salad. Serve immediately.
FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: PAIGE HICKS.
Per serving (1 pizza): Calories 480; Fat 23 g

(Saturated 8 g); Cholesterol 30 mg; Sodium 750 mg;
Carbohydrate 47 g; Fiber 7 g; Protein 22 g
Cool, crisp salad atop

cheesy hot pizzaits
the ultimate balance.
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99
Weeknight
Cooking
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BUTTERNUT SQUASH AND GORGONZOLA PIZZA

cup cubed, peeled butternut squash

(about 2 ounces)
1
tablespoon olive oil
small red onion
5 large sage leaves
1
tablespoon cornmeal
Cooking spray
4 ounces gorgonzola cheese
( cup crumbled)
cup walnut pieces
100
1. Preheat the oven to 475. Thinly slice each cube of butternut squash and toss in a small
bowl with the olive oil. Thinly slice the onion and sage.
2. Sprinkle a work surface with the cornmeal and use a rolling pin and/or your hands to
stretch the dough into a 12-inch circle. Spray a baking sheet with cooking spray and place
the dough onto it.
3. Crumble the gorgonzola and sprinkle it evenly all over the dough, leaving a 1-inch border
for the crust. Scatter the squash and onion on top of the cheese. Sprinkle the sage on top.
4. Bake until the cheese is melted, the squash is softened and the crust is almost browned,
about 11 minutes. Scatter the walnuts over the pizza and bake until they are lightly toasted,
an additional 2 minutes. Slice the pizza into 8 wedges.
Per serving (2 slices): Calories 390; Fat 19 g (Saturated 8 g); Cholesterol 25 mg; Sodium 860 mg;
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The Thck & Crmy Tste U Lv
We cut a little, but left what matters.

Enjoy the thick and creamy light dressing
that could only come from Hidden Valley.
For light ideas, visit Hiddenvalley.com/light
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Weeknight
Cooking
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Even my broccoli-hating
friend loves this!
BROCCOLI PESTO PIZZA

cups cooked chopped broccoli

(frozen is fine)
1 ounces parmesan cheese ( cup grated)
1
cup lightly packed fresh basil leaves
Salt and freshly ground pepper
3 tablespoons plus 2 teaspoons
extra-virgin olive oil
1
tablespoon cornmeal
Cooking spray
3 ounces soft goat cheese (chvre)
1
large tomato
RECIPES FROM WEEKNIGHT WONDERS: DELICIOUS, HEALTHY DINNERS IN 30 MINUTES OR LESS. COPYRIGHT 2013 BY ELLIE KRIEGER. BY ARRANGEMENT WITH HOUGHTON MIFFLIN HARCOURT.
1. Preheat the oven to 475. If using frozen

broccoli, thaw it according to the directions
on the package.
2. Finely grate the parmesan, then place
cup into the bowl of a food processor along
with the broccoli, cup basil, teaspoon salt
and teaspoon pepper. While the processor
is running, drizzle in 3 tablespoons olive oil.
Process until smooth, scraping down the sides
of the bowl as needed.
3. Sprinkle a work surface with the cornmeal
and use a rolling pin and/or your hands to
stretch the dough into a 12-inch circle. Spray
the baking sheet with cooking spray and
place the dough onto it. Spread the broccoli
pesto over the dough, leaving a border for the
crust. Scatter the goat cheese over the top
of the pesto, then thinly slice the tomato and
arrange the slices on top.
4. Bake until the cheese and tomatoes are
softened and the crust is golden brown,
12 to 14 minutes.
5. Garnish the pizza with the remaining
parmesan, the remaining cup basil and the
red pepper akes. Drizzle with the remaining
2 teaspoons olive oil and slice the pizza into
8 wedges.
Per serving (2 slices): Calories 460; Fat 24 g
(Saturated 7 g); Cholesterol 20 mg; Sodium 890 mg;
Find these recipes

and more in Ellies
new book, Weeknight
Wonders: Delicious,
Healthy Dinners in
30 Minutes or Less
($30, Houghton
Mifflin Harcourt).
102
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2014 P&G
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SENSITIVE SKIN, A BLANKIE,

AND A MUD PUDDLE.
WHAT COULD POSSIBLY GO WRONG?
Nothing, with Tide, Downy and Bounce Free.
No dyes. No perfumes.
Just cleaner, softer clothes.*
*Vs. the leading Free detergent alone.
Learn more at Tide.com.
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Weekend
Cooking
Serve seafood stew on a cold night.
Then, make bagels from scratch and
plan dinner for your valentine.
PHOTOGRAPH BY
CON POULOS
Bouillabaisse sounds
fancy, but its an
easy main course.
See page 113.
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105
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ADVERTISEMENT
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Weekend
Cooking
Its a
DATE
PORTRAIT: MORGAN & OWENS; HAIR AND MAKEUP: DAHLIA WARNER.
FOOD PHOTOS: ANNA WILLIAMS; FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: PAMELA DUNCAN SILVER.
Kelsey Nixon makes

a surprisingly easy
dinner for two.
Cooking Channel star Kelsey Nixon

learned the hard way that Valentines
Day dinners can get out of hand.
For the first one with her nowhusband, Robby, she cooked beef
Wellington and a souffl for half
the day. By the time we sat down,
I just about burst into tears, she
says. They were college sweethearts
at the timethey met at Brigham
Young University in Utah. But now
that theyve been married for five
years, they are happy to celebrate
with a simple meal in their Brooklyn
apartment: steak and potatoes.
Its my kind of cooking, she says,
and Robby loves eating that way.
They wouldnt have time for a
big production, anyway: The
Kelseys Essentials host is promoting
her new cookbook, Kitchen
Confidence, and Robby has a
demanding job in advertising. Plus,
they have an 18-month-old son,
Oliver, which pretty much eliminates
the possibility of an over-the-top
meal. She says, When there are cloth
napkins on the table instead of paper,
Robby knows Im making an effort.
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107
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PAN-SEARED SPANISH STEAKS

2
bone-in rib-eye steaks (about

1 inch thick, 1 pound each),
at room temperature
Canola oil
Kosher salt and cracked black pepper
2 shallots, thinly sliced
1
clove garlic, minced
cup low-sodium beef broth
2 tablespoons Worcestershire sauce
2 tablespoons sherry vinegar
cup sliced Spanish olives (optional)
1
tablespoon chopped fresh chives
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 2 to 4
1. Heat a 12-inch cast-iron skillet over high heat until very hot, about 3 minutes.
Meanwhile, thoroughly pat the steaks dry with paper towels. Lightly coat each side
of the steaks with canola oil and sprinkle generously with salt and pepper.
2. Add 1 to 2 tablespoons canola oil to the skillet (this will help create a great crust
on the steaks) and add the steaks. Do not crowd them; if you cannot leave room
between the steaks, use 2 skillets. Without moving them, cook the steaks
3 minutes. Using tongs, ip them and cook 1 more minute for rare, 2 more minutes
for medium rare or 4 more minutes for medium. Transfer the steaks to a plate and
cover loosely with foil. Let rest at least 5 minutes before cutting into them.
3. Pour out the used oil from the skillet and add a glug of new oil. Reduce the
heat to medium. Add the shallots and garlic to the skillet and cook until they just
begin to brown, 3 to 5 minutes. Add the beef broth, Worcestershire sauce and
sherry vinegar and bring the sauce to a boil. Cook until reduced by half,
3 to 5 minutes. Turn off the heat and whisk in the butter until it has melted
and the sauce has thickened. Stir in the olives, if using.
4. Put each steak on a plate; spoon the sauce over the top and sprinkle with chives.
BEET, APPLE AND

GOAT CHEESE SALAD
Whisk minced shallot, 1 teaspoon honey,
1 teaspoon whole-grain mustard and
2 tablespoons sherry vinegar in a bowl.
Slowly whisk in 3 tablespoons olive oil
until emulsied; season with salt and
pepper. Toss half of the dressing with
4 cups mesclun greens; divide between
2 plates. Top with sliced roasted beets,
sliced Granny Smith apple, crumbled goat
cheese and chopped toasted pecans.
Drizzle with the remaining dressing.
108
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Weekend
Cooking
CHEESY SMASHED POTATOES

This is the non-fussy way

to make mashed potatoes. Once
you add that cream cheese,
nothing else matters!
pound small Yukon gold potatoes

Kosher salt
cup half-and-half
2 ounces cream cheese, at room temperature
Cracked black pepper
1. Put the potatoes in a medium pot, cover with
cold water and salt generously. Cover and bring
to a boil over high heat. Cook until fork-tender,
20 to 30 minutes. Drain the potatoes, reserving
cup cooking water. Return the potatoes to the pot
and let dry in the still-hot pot, about 2 minutes.
2. Meanwhile, in a small saucepan set over low heat,
melt the butter. Stir in the half-and-half.
3. Add the butter mixture and cream cheese to the
potatoes. Season with salt and pepper. Smash with
a potato masher or large fork. If the potatoes seem
too thick, add some of the reserved cooking water,
1 tablespoon at a time. Taste and add more salt and
pepper, if needed. Serve warm.
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109
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MINI BANANA SPLIT ICEBOX CAKES
This retro dessert comes

together quickly yet still manages
a major wow factor.
ACTIVE: 15 min l TOTAL: 15 min (plus chilling) l MAKES: 2
cup diced strawberries, plus

sliced strawberries for topping
cup chilled heavy cream
3 tablespoons confectioners sugar
12 chocolate wafer cookies
small banana, sliced
Chocolate syrup or sauce, for topping
2 tablespoons chopped toasted
peanuts, for topping (optional)
2 maraschino cherries,
for topping (optional)
110
1. In a blender, puree the diced strawberries with 1 to 2 tablespoons

water until thick and smooth. Using an electric mixer, whip the cream
until soft peaks form, 3 to 5 minutes. Add the confectioners sugar,
vanilla and strawberry puree and continue whipping until slightly stiff
peaks form, 1 to 2 minutes.
2. For each dessert, place a chocolate cookie on a plate. Dollop with
1 tablespoon of the strawberry whipped cream; gently press another
cookie on top. Repeat, alternating cookies and whipped cream, to make
a stack 6 cookies high, ending with a cookie. Wrap lightly in plastic wrap
and refrigerate until the cookies soften slightly, 3 to 4 hours. Cover and
refrigerate the remaining whipped cream.
3. Just before serving, use an offset spatula or butter knife to smooth
the sides of the cakes. Top each cake with a few strawberry and banana
slices and some of the remaining whipped cream. Drizzle with chocolate
syrup. Sprinkle with peanuts and top with a maraschino cherry.
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Find these recipes

and more in Kitchen
Confidence:
Essential Recipes
and Tips That Will
Help You Cook
Anything ($20,
Clarkson Potter).
RECIPES ADAPTED FROM KITCHEN CONFIDENCE: ESSENTIAL RECIPES AND TIPS THAT WILL HELP YOU COOK ANYTHING BY KELSEY NIXON.
COPYRIGHT 2014 BY KELSEY NIXON. BY ARRANGEMENT WITH CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, INC.
Weekend
Cooking
PROMOTION
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The Perfect Recipe for
Younger Looking Skin
Origins and Food Network Magazine partnered to create a nationwide in-store
experience that ran from Thursday, October 17, through Sunday, October 20.
Consumers were encouraged to visit Origins locations and select department stores
and book a free personalized skincare consultation featuring new Plantscription
Youth-Renewing night cream and face oil. When consumers booked their custom Touch
of Youth Mini Facial, they received a complimentary herb garden set and two refreshing
recipes inspired by Origins products and developed in partnership with Food Network
Magazine. Custom recipes included Citrus Basil Iced Tea and Greek Yogurt Parfait with
Apricot, Basil and Almond Wheat Germ Crumble. Visit Origins.com/FNM to get the
recipes to make at home and learn more about Origins FREE Mini Facial .
SM
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Sunday
Dinner:
Bouillabaisse
Honey-Orange Souffl
Pear-Brandy Cocktails
PHOTOGRAPHS BY
112
CON POULOS
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Bouillabaisse
is traditionally
served with toasted
baguette slices
topped with rouille,
a creamy pepper
spread.
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Weekend
Cooking
How to devein shrimp
BOUILLABAISSE
ACTIVE: 1 hr 10 min l TOTAL: 1 hr 45 min
SERVES: 6
FOR THE ROUILLE

cup mayonnaise
cup chopped jarred roasted
red peppers, drained and patted dry
1
tablespoon fresh lemon juice
1
clove garlic, roughly chopped
Kosher salt
FOR THE BOUILLABAISSE

4 plum tomatoes, halved lengthwise
1
pound large shell-on shrimp
1
pound mussels
2 tablespoons tomato paste
2 8-ounce bottles clam juice
1
wide strip orange zest
1
bulb fennel, quartered, cored
and thinly sliced
1
large shallot, thinly sliced
2 cloves garlic, finely chopped
Kosher salt
Small pinch of saffron threads
cup dry white wine
1 pounds firm white fish (such as
cod, monkfish or black sea bass),
cut into 3-inch pieces
1
baguette, sliced and toasted
2 tablespoons finely chopped
fresh parsley
1. Make the rouille: Puree the mayonnaise,
roasted red peppers, olive oil, lemon juice,
garlic and a pinch of salt in a blender until
smooth. Transfer to a small bowl; refrigerate
until ready to serve.
2. Prepare the bouillabaisse: Grate the tomato
esh on the large holes of a box grater down to
the skins; reserve the skins separately. Peel and
devein the shrimp, reserving the shells and
tails for the broth; clean and debeard the
mussels (see above). Refrigerate the seafood
until ready to use.
3. Make the broth: Heat 3 tablespoons olive oil
in a large pot over medium-high heat. Add the
shrimp shells and tails and cook, stirring, until
bright red, about 3 minutes. Stir in the tomato
Peel off the shell starting at

the head end. Pull off the tail.
Set the shrimp flat on a

cutting board; make a shallow
incision along the curved back
with a paring knife.
Slide the tip of your knife

under the vein (the shrimps
digestive tract) and gently lift
it out. Rinse the shrimp.
How to debeard mussels
Scrub the mussels with a stiff

brush if theyre dirty and rinse
in cold water to remove any
grit or debris.
Gently tap any open mussels

against the counter. Discard
any that dont close or that
have cracked shells.
paste until incorporated, about 30 seconds.

Add the clam juice, 4 cups water, the reserved
tomato skins, the orange zest and cup
of the sliced fennel. Bring to a boil, then reduce
the heat to medium; simmer until the liquid
is reduced to about 4 cups, 12 to 15 minutes.
Strain the broth through a ne-mesh sieve set
over a bowl, pressing on the solids to extract
the liquid; reserve the broth.
4. Wipe out the pot and heat the remaining
3 tablespoons olive oil over medium heat. Add
the remaining fennel, the shallot, garlic and a
pinch of salt; partially cover and cook, stirring
occasionally, until the fennel begins to soften,
about 5 minutes. Add the reserved grated
tomato esh and cook, stirring, until slightly
Locate the brown threads,

called the beard, along the
seam of the shell. Sharply
tug to remove.
thickened, about 2 minutes. Stir in the saffron,

then add the wine and simmer until the
liquid is reduced by about two-thirds, about
4 minutes. Add the reserved broth and return
to a simmer.
5. Add the mussels to the pot; cover and cook
4 minutes. Add any thick pieces of sh and
cook, covered, 2 minutes. Add the remaining
sh and the shrimp and cook, covered, until
the mussels open and the sh and shrimp
are just cooked through, 3 to 4 more minutes.
(Discard any mussels that do not open.)
Season with salt and pepper.
6. Spread the baguette with the rouille
and serve with the bouillabaisse. Sprinkle
with parsley.
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113
Weekend
Cooking
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How to make a parchment collar
HONEY-ORANGE
SOUFFL
ACTIVE: 30 min l TOTAL: 1 hr 5 min l SERVES: 6
FOR THE SOUFFL

Softened unsalted butter, for the dish
6 tablespoons sugar, plus more for the dish
6 ounces cream cheese,
at room temperature
6 ounces goat cheese, at room temperature
teaspoon finely grated orange zest
teaspoon finely grated lemon zest
5 large eggs, separated,
at room temperature
FOR THE COMPOTE
cup fresh orange juice
cup honey
Kosher salt
Segments from orange, roughly chopped
Cut a piece of parchment

paper long enough to wrap
1 times around your
souffl dish and wide enough
to extend from the bottom
to 4 inches above the rim.
Butter the top 4 inches

of the parchment. Wrap
the parchment around the
outside of the dish so the
buttered section faces in
and extends above the rim.
1. Prepare the souffl: Preheat the oven to

375 and generously butter a 4-cup souffl
dish. Wrap the dish with a buttered parchment
collar (see right). Sprinkle the inside with
sugar and shake out the excess.
2. Combine the cream cheese, goat cheese,
orange and lemon zests and the vanilla
in a large bowl. Beat with a mixer on
medium-high speed until smooth and uffy,
about 2 minutes. Beat in the egg yolks until
incorporated. (At this point, the mixture can
be covered and refrigerated up to 6 hours;
bring to room temperature before continuing.)
3. When ready to bake, put the egg whites in
a large bowl and beat with a mixer on medium
speed until foamy. (Make sure the bowl and
beaters are clean.) Increase the speed to
medium high and gradually add 6 tablespoons
sugar; beat until stiff and glossy.
4. Stir one-third of the egg whites into the
cheese mixture to lighten it, then gently fold
in the rest until just incorporated. (Its OK if
a few streaks of egg white remain.) Transfer
the mixture to the prepared dish and bake
in the center of the oven until puffed and
golden, about 35 minutes.
5. Meanwhile, make the compote: Combine
the orange juice, honey and a pinch of salt in a
small saucepan over medium heat and simmer
until slightly thickened, about 4 minutes. Let
cool slightly, then add the orange segments.
Remove the souffl from the oven and remove
the parchment collar. Serve immediately
with the compotethe souffl will start
sinking after a couple of minutes.
114
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Wrap a piece of twine around

the dish to secure the
parchment. The collar will
give the souffl something
to cling to as it rises.
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PEAR-BRANDY COCKTAILS
Pour 1 tablespoon brandy into each of

6 utes. Put 2 teaspoons bitters in a small
bowl. One at a time, add 6 sugar cubes to
the bitters, turning to coat; divide among
the utes. Add a few thin pear slices to each
glass and top with champagne.
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115
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116
111
16
FOO
FOOD
FO
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OO
OOD
O
OD
O D NETWORK
NET
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TW
WOR
WORK
WO
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ORK
O
RK
R
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M
MAGAZINE
AG A
AG
AZI
AZIN
AZ
ZIN
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MONTH
MON
MONT
M
MO
ON
O
ONT
NT
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20
2013
0 113
3
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Try this at home:
Weekend
Cooking
Bagels
Chopped host Ted Allen makes a
guaranteed brunch hit: a dozen onion bagels.
PHOTOGRAPHS BY
DAVID MALOSH
1. Mash the potato.
FOOD STYLING: ADRIENNE ANDERSON.
Bring 2 quarts water to a boil in a

large pot. Add the potato and cook
until tender, 20 to 25 minutes.
Remove the potato, reserving
the cooking water. When cool
enough to handle, peel the potato
and mash in a medium bowl until
smooth, adding a few drops of
the cooking water, if needed.
2. Make the dough.
POTATO BAGELS WITH

BUTTER-GLAZED ONIONS
ACTIVE: 1 hr 10 min l TOTAL: 2 hr 15 min (plus rising)
MAKES: 12 bagels
medium Yukon gold potato

(about 5 ounces), scrubbed
cup extra-virgin olive oil,
plus more for the bowl
2 tablespoons honey
4 cups all-purpose flour,
plus more for kneading
Kosher salt
1
-ounce packet active dry yeast
1
tablespoon unsalted butter
1
large sweet onion, diced
1
large egg
Stir the olive oil and honey into

the mashed potato. Mix the our,
2 teaspoons salt and the yeast
in the bowl of a stand mixer tted
with the paddle attachment.
Add the potato mixture and 1 cup

reserved cooking water to the mixer;
beat on medium speed until stiff
but malleable, 10 minutes. Beat in
a few more tablespoons cooking
water, if necessary. (Reserve the
remaining cooking water.)
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117
Weekend
Cooking
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3. Knead the dough.
4. Let it rest.
Turn the dough out onto a lightly

oured surface. Knead by hand
until the dough is smooth and
bounces back when pressed, about
5 minutes.
Drizzle a little olive oil into a

large bowl. Add the dough and
turn to coat it with oil. Cover the
bowl with a damp dishcloth and
set aside in a warm spot until
the dough is doubled in size,
1 to 2 hours.
5. Cook the onion.
Dont rush the

dough: It gets
more flavorful
with each rise.
While the dough rises, melt the

butter in a large skillet over low
heat; add the onion and cook
until transparent and soft but
not browned, 20 to 30 minutes.
Season with teaspoon salt
and set aside.
6. Form the bagels.

Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking
sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until
the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450.
118
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Peanut Butter
Brownie Bliss
Tasting
Seeing is Believing
Its a decadent brownie with creamy, real peanut butter.
Its a one-of-a-kind indulgent experience.
And the only way to believe it is to taste it.
Peanut Butter
Brownie Bliss
To learn more about Weight Watchers products, go to WeightWatchers.com/sweetbakedgoods

WEIGHT WATCHERS on food and beverages is the registered trademark of WW Foods, LLC. WEIGHT WATCHERS for services and PointsPlus are the registered trademarks of Weight Watchers International, Inc.
Trademarks are used under license by Dawn Food Products, Inc. 2014 Weight Watchers International, Inc. All rights reserved.
MANUFACTURERS COUPON
VALID 1/3/14 THRU 3/31/14
CONSUMER: Coupon good only in the USA on products specied. Void

if copied, transferred, prohibited or restricted. RETAILER: Dawn Food
Products, Inc. will reimburse you for the face value of this coupon plus 8
if submitted in compliance with our redemption policy. Copies available
upon request. Void if copied, transferred, prohibited or restricted. Cash
value 1/100 cent. Send to Dawn Coupon Redemption, P.O. Box 880494,
El Paso, TX 88588-0494. LIMIT ONE COUPON PER PURCHASE.
WEIGHT WATCHERS on food and beverages is the registered trademark
of WW Foods, LLC. WEIGHT WATCHERS for services and PointsPlus
are the registered trademarks of Weight Watchers International, Inc.
Trademarks are used under license by Dawn Food Products, Inc. 2014
Weight Watchers International, Inc. All rights reserved.
55 off
Any One (1) Weight Watchers Sweet Baked Good
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Weekend
Cooking
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7. Boil the bagels.
8. Bake the bagels.

Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes.
Beat the egg with 1 tablespoon water; brush the mixture on the bagels and top with the sauted
onion. Continue baking until golden, 10 to 15 more minutes. Let cool 15 minutes before serving.
Bring the remaining reserved potato

cooking water to a boil. Carefully
drop the bagels into the water, a
few at a time, and cook 30 seconds.
You can freeze

the bagels for up
to 1 month. Slice
them in half first so
you can toast them
straight from
the freezer.
Its OK if the hole closes

up a little. A lot of really
great bagels do that!
Flip the bagels with a slotted spoon

and cook 30 more seconds.
Set the bagels on a rack to drain,

then return to the parchment-lined
baking sheet.
120
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2012 Unilever
WorldMags.net
the secret to Juicy
chicken.
PARMESAN CRUSTED
CHICKEN
1/2 CUP HELLMANNS REAL MAYONNAISE
1/4 CUP GRATED PARMESAN CHEESE
4 CHICKEN BREAST HALVES
4 TSP. ITALIAN SEASONED BREAD CRUMBS
COMBINE HELLMANNS WITH CHEESE.
ARRANGE CHICKEN ON BAKING SHEET.
TOP WITH MAYONNAISE MIXTURE.
SPRINKLE WITH BREAD CRUMBS. BAKE 20
MINUTES AT 425. FIND MORE CHICKEN
RECIPES AT FACEBOOK.COM/HELLMANNS
HELLMANNS. BRING OUT THE BEST.

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#YouDontJustEatEm
2014 Pringles LLC
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Party Time
Give your beer some team spirit.
Then, set out a Super Bowl spread
of sliders, seven-layer dips and more.
KANG KIM
PHOTOGRAPH BY
To make a
michelada, combine
the juice of 1 lime with
teaspoon Worcestershire
sauce and 2 teaspoons
hot sauce in a salt-rimmed
glass. Fill with ice,
then add chilled
lager beer and stir.
Championship Rings
Heres a Super Bowl party trick that anyone can tackle: Serve micheladas
(spicy beer cocktails) with salt rims in your teams colors. Mix cup kosher salt
with a little gel food coloring and spread the salt on a plate. Then dampen the rim
of a glass with a lime wedge and dip it in the salt before filling. The micheladas
team up perfectly with our spicy Buffalo-inspired foods on page 130.
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123
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ALL-STAR
Sliders
The best party sandwiches come in small packages.
PHOTOGRAPHS BY
I AM A BIG
FAN OF
PULLED PORK
ANYHOW, ANY WAY, ANYTIME.
124
Anne Burrell
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CHARLES MASTERS
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ANNE BURRELLS
PULLED PORK SLIDERS
ACTIVE: 25 min l TOTAL: 5 hr 25 min
MAKES: 16 sliders
FOR THE PORK

1
3-pound Boston butt pork roast
1 tablespoons pimenton
(smoked Spanish paprika)
1
tablespoon garlic powder
1
teaspoon cayenne pepper
1 teaspoons packed brown sugar
1 teaspoons celery salt
1 teaspoons mustard powder
Kosher salt
1
12-ounce bottle beer
16 slider rolls, split and toasted
Coleslaw, for topping
FOOD STYLING: JAMIE KIMM; PROP STYLING: PAMELA DUNCAN SILVER.
FOR THE SAUCE

1 cups apple cider vinegar
1
clove garlic, smashed
1
Fresno chile pepper, halved lengthwise
(remove seeds for less heat)
2 tablespoons packed brown sugar
2 tablespoons tomato paste
1
tablespoon dijon mustard
Kosher salt
1. Preheat the oven to 225. Set the pork on a
cutting board and score the fat in a crosshatch
pattern, making the cuts about inch deep
and 1 inch apart. Make the rub: Combine the
pimenton, garlic powder, cayenne pepper,
brown sugar, celery salt, mustard powder and
1 teaspoons salt in a small bowl. Massage it
into the meat.
2. Place the pork in a roasting pan and pour
the beer into the pan. Cover with foil and roast
3 hours. Check it periodically to make sure
everything is going along just ne, and turn
the roast over every hour.
3. Remove the foil and continue roasting until
the pork has reached an internal temperature
of 190, about 1 more hours. Remove from
the oven, cover loosely with foil and let rest
30 minutes.
4. Sometime during the marathon cooking time,
make the sauce: Combine the vinegar,
garlic, chile, brown sugar, tomato paste,
dijon mustard and 1 teaspoons salt in a small
saucepan and bring to a boil. Taste it to make
sure it is delicious; set aside. Remove the chile.
When the sauce is cool, I recommend putting it
in a squeeze bottle for easy use.
5. Pull the pork into long shreds using
2 forks. Get rid of the fat and anything else
that doesnt look delicious. Toss the pork with
any residual pan juices and add salt to taste.
6. Serve the pork on slider rolls with a drizzle
of sauce; top with coleslaw.
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125
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I LOVE THIS TWIST ON TWO OF MY FAVORITE FOODS:
FRIED
CHICKEN
AND
SLIDERS.
Robert Irvine
ROBERT IRVINES CHICKEN SLIDERS WITH TOMATO CHUTNEY

ACTIVE: 30 min l TOTAL: 2 hr 10 min l MAKES: 8 sliders
FOR THE CHICKEN

4 skin-on, boneless chicken thighs
(about 1 pounds)
2 tablespoons grapeseed oil
Vegetable oil, for deep-frying
1
FOR THE CHUTNEY
1
cup chopped plum tomatoes
cup diced red onion
1
tablespoon minced fresh parsley
FOR ASSEMBLING
2 tablespoons unsalted butter, softened
8 potato slider rolls, split
Mayonnaise, for topping (optional)
126
1. Preheat the oven to 225. Bake the chicken: Toss the chicken with the
grapeseed oil and teaspoon each salt and pepper in a medium bowl,
coating well. Transfer to a baking sheet and bake until cooked through,
about 35 minutes. Remove from the oven and let cool 1 hour.
2. Meanwhile, make the chutney: Combine the tomatoes, red onion,
parsley, 1 teaspoon salt and teaspoon pepper in a small saucepan and
cook over low heat, stirring occasionally, 30 minutes. Remove from the
heat and cover to keep warm.
3. Fry the chicken: Heat 3 inches of vegetable oil in a large pot over
medium-high heat until a deep-fry thermometer registers 350. Combine
the our, teaspoon salt and a few grinds of pepper in a medium bowl,
then add the chicken and toss to coat. Fry the chicken until golden brown,
4 to 5 minutes. Drain on a paper towellined plate. Let cool slightly, then
cut each thigh in half.
4. Assemble the sliders: Spread a thin layer of butter on the cut sides of
the rolls. Heat a large skillet over medium-high heat. Place the rolls,
buttered-side down, in the pan and toast until golden, about 2 minutes.
Spread with mayonnaise and sandwich with the chicken and chutney.
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REE DRUMMONDS MINI MEATBALL SLIDERS

ACTIVE: 25 min l TOTAL: 50 min l MAKES: 24 sliders
2 pounds ground beef (preferably chuck)

cup panko or other breadcrumbs
cup whole milk
onion, diced
1
24-ounce jar marinara sauce
24 dinner rolls
2 cups grated mozzarella cheese
1. Combine the beef, breadcrumbs, milk,
garlic, teaspoon salt, and pepper to
taste in a large bowl and knead the
mixture together with your hands. Roll into
heaping-tablespoon-size balls.
2. Heat 2 tablespoons olive oil in a large

nonstick skillet over medium heat. Add the
onion and cook, stirring, until slightly softened,
about 2 minutes; remove to a plate. Heat the
remaining 1 tablespoon olive oil in the skillet
over medium heat. Add the meatballs and cook,
turning, until browned all over, about 1 minute.
(You might have to do this in 2 batches.)
3. Pour in the marinara sauce and return the
onion to the skillet; gently stir. Cover and
simmer 20 minutes.
4. When ready to serve, split the dinner
rolls and sprinkle some mozzarella on the
bottom rolls. Top each with a meatball, some
sauce and more mozzarella and sandwich
with the top rolls.
THESE
GOT
A BIG
THUMBSTHE
UP FROM
THREE
MEN IN MY
HOUSE.
Ree Drummond
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JEFF MAUROS
FRIED MORTADELLA
AND SALAMI SLIDERS
ACTIVE: 15 min l TOTAL: 15 min l MAKES: 8 sliders
6 ounces Genoa salami (in 2 thick slices)

4 thick slices havarti cheese
6 ounces mortadella (in 2 thick slices)
8 slider rolls, split
cup stone-ground mustard
Dill pickle chips, for topping
Potato chips, for topping
1. Heat a large nonstick skillet over medium-high
heat. Fry the salami until it begins to get crisp
and render some fat, 2 to 3 minutes; ip it and
top with 2 slices of havarti. Cook until the cheese
melts, 2 to 3 minutes. Remove from the pan and
quarter each piece; set aside. Repeat the process
with the mortadella and the remaining cheese.
2. Smear the rolls with the mustard. Layer a slice
each of fried salami and mortadella, some pickles
and a few potato chips on the rolls.
WHEN YOU FRY

MORTADELLA AND
CREATE THOSE CRISPY
EDGES, IT BECOMES THE
KING OF
ALL DELI
MEATS.
Jeff Mauro
128
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2013 Daisy Brand.
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G A M E D AY S A
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Buffalo
Style
Kick up your
Super Bowl
party with these
Buffalo-flavored
snacks.
PHOTOGRAPHS BY
KANA OKADA
BUFFALO-BUFFALO MEATBALLS
Vegetable oil, for brushing
1
cup sour cream
cup panko breadcrumbs
1
large egg
3 carrots
3 stalks celery plus 1 tablespoon chopped
celery leaves
1
pound ground bison or beef
4 scallions, finely chopped
1
tablespoon chopped fresh parsley
1
clove garlic, grated
teaspoon cayenne pepper
Kosher salt
1
tablespoon unsalted butter
1
cup low-sodium chicken broth
cup Buffalo hot sauce
cup ketchup
cup crumbled blue cheese (2 ounces)
1. Preheat the oven to 400 and lightly
brush a baking sheet with vegetable oil. Mix
2 tablespoons sour cream, the panko and egg
in a large bowl; let sit 5 minutes.
130
2. Grate 1 carrot and 1 celery stalk into

the bowl with the panko mixture. Add the
meat, celery leaves, half of the scallions, the
parsley, garlic, cayenne and teaspoon salt
and mix with your hands until combined.
Dampen your hands and shape the mixture into
36 mini meatballs (about 1 inch each); arrange
on the prepared baking sheet. Bake until
browned and cooked through, about 12 minutes.
3. Meanwhile, melt the butter in a Dutch oven
or large pot over medium-high heat. Add the
remaining scallions and cook until wilted,
1 minute. Add the chicken broth, hot sauce and
ketchup; bring to a boil, then reduce the heat to
medium low. Simmer until the sauce thickens
slightly, about 8 minutes. Add the meatballs;
simmer until tender, about 8 more minutes.
4. Mix the blue cheese and the remaining
cup plus 2 tablespoons sour cream in a
medium bowl. Cut the remaining 2 carrots
and 2 celery stalks into sticks. Transfer
the meatballs to a bowl and serve with the
vegetable sticks and blue cheese dip.
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FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAM MORRIS.
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BUFFALO STUFFED MUSHROOMS

3
4
1
1
2
1
2
1
2
2
10-ounce packages white mushrooms

slices bacon, finely chopped
stalk celery, finely chopped
carrot, finely chopped
scallions, chopped
teaspoon chopped fresh thyme
tablespoons unsalted butter
cups panko breadcrumbs
tablespoons chopped fresh parsley
tablespoons grated parmesan cheese
cup crumbled blue cheese (about 1 ounces)
1. Preheat the oven to 400. Remove the stems from the

mushrooms and coarsely chop; set aside. Cook the bacon in
a large skillet over medium heat, stirring occasionally, until
slightly crisp, about 6 minutes. Add the chopped mushroom
stems, celery, carrot, scallions and thyme and cook, stirring
occasionally, until the vegetables soften, about 2 minutes.
2. Add the butter and let melt, then add the panko, parsley and
parmesan; continue to cook, stirring, until the panko is slightly
golden, about 2 minutes. Stir in the hot sauce until combined.
Remove from the heat and let cool slightly.
3. Arrange the mushroom caps on a rimmed baking sheet.
Fill each with about teaspoon blue cheese, then mound the
panko mixture on top. Bake until golden, about 15 minutes. Turn
on the broiler; broil until the tops are crisp, 1 to 2 minutes.
BUFFALO PATATAS BRAVAS

cup mayonnaise
small clove garlic, grated
teaspoon smoked paprika, plus more for sprinkling
large russet potatoes (about 2 pounds),
peeled and cut into -inch pieces
2 tablespoons distilled white vinegar
Peanut or vegetable oil, for frying
Kosher salt
cup crumbled blue cheese (about 1 ounces)
1 tablespoons finely chopped fresh parsley
and/or celery leaves
1. Mix the mayonnaise, hot sauce, garlic and paprika in a bowl;
cover and refrigerate until ready to serve.
2. Put the potatoes in a medium pot and cover with cold water by
1 inch; add the vinegar. Bring to a boil, then reduce the heat to
medium and simmer until fork-tender, 5 minutes. Drain and
transfer to a paper towellined baking sheet to dry.
3. Heat about inch of peanut oil in a large cast-iron skillet over
medium-high heat until hot but not smoking. Add half of the
potatoes and fry, turning occasionally, until golden brown and crisp,
about 10 minutes. Remove with a slotted spoon and transfer to
fresh paper towels to drain; season generously with salt. Repeat
with the remaining potatoes.
4. Transfer the potatoes to a platter and top with the prepared
sauce, blue cheese and parsley. Sprinkle with more paprika.
132
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BUFFALO FRIED SHRIMP
cup mayonnaise
cup plus 3 tablespoons Buffalo hot sauce
2 teaspoons whole-grain mustard
1
heaping tablespoon chopped dill pickle
1
heaping tablespoon minced shallot
1
heaping tablespoon finely chopped fresh parsley
Peanut or vegetable oil, for deep-frying
1
1
cup lager beer
1 pounds large shrimp, peeled and deveined (tails intact)
2 stalks celery, thinly sliced diagonally
1. Mix the mayonnaise, cup hot sauce, the mustard, pickle,
shallot and parsley in a small bowl; cover and refrigerate.
2. Preheat the oven to 250. Heat 2 inches of peanut oil

in a large wide pot over medium-high heat until a deep-fry
thermometer registers 365.
3. Meanwhile, whisk the our, beer and the remaining
3 tablespoons hot sauce in a large bowl; add the shrimp
and toss to coat. Working in batches, remove the
shrimp from the batter with a slotted spoon and fry until
cooked through and golden brown, 2 to 3 minutes. (Return
the oil to 365 between batches.) Transfer to a paper towel
lined baking sheet to drain; keep warm in the oven.
4. Add the celery to the remaining batter and toss to coat;
remove with a slotted spoon and fry until golden brown,
about 2 minutes. Serve the fried shrimp and celery with the
prepared sauce.
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133
;YHKLTHYRZ4HYZ0UJVYWVYH[LK
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Irresistible taste
starts with
the rst
ingredient.
NEW LOOK!
SHEBA Entres are made with real meat, poultry or seafood as

the rst ingredient.* Each recipe is formulated without grains or
corn for an irresistibly satisfying taste. SHEBA. Pure Cat Appeal.TM
sheba.com
*SHEBA Premium Pat Entres are made with real beef, poultry, or seafood as the rst ingredient.
They are the second ingredients, after broth, in SHEBA PREMIUM CUTS in Gravy Entres.
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FOOD STYLING: JAMIE KIMM; PROP STYLING: PAMELA DUNCAN SILVER.
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SEVEN
LAYERS
OF FUN
FOR
SUPER
BOWL
SUNDAY
Make a big dip for the big game.
PHOTOGRAPHS BY
CHARLES MASTERS
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135
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7-LAYER
DEVILED
EGG DIP
7
Lettuce
Combine 1 cup shredded iceberg
lettuce with 1 thinly sliced celery
stalk and 2 chopped scallions; toss
with olive oil, salt and pepper.
Corn Relish
Add 1 cup, drained.
Paprika Dressing
Whisk cup mayonnaise with

2 tablespoons nely chopped
red onion, cup chopped parsley,
1 teaspoons each whole-grain
mustard and Worcestershire sauce,
and teaspoon paprika.
Pickles
Finely chop about cup.
Smoked Ham Steak
Finely chop about 8 ounces.
Egg Salad
Separate the whites and yolks of

3 hard-boiled eggs. Mash the yolks,
then mix with 1 tablespoon each
sour cream and chopped dill, and
1 teaspoon whole-grain mustard;
season with salt and pepper. Chop
the whites and mix them in.
Pimiento Cheese
Combine 1 cup shredded sharp

cheddar cheese, 3 tablespoons
chopped pimientos, cup
mayonnaise and teaspoon
paprika; season with pepper.
136
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Youll need a
2-quart bowl or
small trifle dish for
these dips. Scoop
them out with a big
spoon; each dip
serves about 8.
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Lettuce
Toss 2 cups shredded romaine
lettuce with olive oil.
Italian Dressing
Pulse cup each mayonnaise,

sour cream, basil and parsley with
1 tablespoon olive oil, 2 teaspoons
each red wine vinegar and capers,
and 1 small garlic clove in a food
processor until smooth. Season
with salt and pepper.
Cured Meat
Cut 4 ounces (salami, soppressata
or prosciutto) into strips.
Provolone
Cut about 4 ounces into cubes.
Sun-Dried Tomatoes
Drain and chop cup oil-packed

sun-dried tomatoes.
Giardiniera
Drain and chop 1 cup giardiniera

(Italian pickled vegetables).
Cannellini Beans
Pulse 1 cup canned beans (drained

and rinsed) and 2 tablespoons olive
oil in a food processor until smooth;
season with salt and pepper.
7-LAYER
ITALIAN HERO DIP

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137
7-LAYER
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GREEK
MEZE DIP
Feta
Crumble 3 ounces (about cup).
Tomatoes
Toss 3 chopped plum tomatoes

with cup each chopped mint and
parsley, 2 tablespoons nely chopped
red onion and 1 tablespoon each
olive oil and lemon juice.
Bulgur
Bring cup water to a boil; add cup

bulgur, season with salt and simmer
over low heat, covered, until tender,
10 minutes. Add 1 teaspoon olive oil
and uff with a fork; let cool.
Tzatziki
Combine cup each plain

Greek yogurt and diced cucumber,
1 tablespoon each lemon juice and
olive oil, and salt and pepper to taste.
Grilled Vegetables
Slice 1 small eggplant and medium

zucchini lengthwise inch thick; toss
with olive oil and salt. Cook on a grill
pan over medium-high heat, turning,
until tender, about 8 minutes. Let cool;
coarsely chop.
Kalamata Olives
Pit and coarsely chop cup.
Hummus
Add cup hummus, preferably

roasted red pepper avor.
138
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Fried Noodles
Heat 2 inches of peanut oil in a

saucepan until a deep-fry thermometer
registers 375. Fry ounce broken thin
rice noodles in batches until they puff,
15 seconds. Drain on paper towels.
(Or use chow mein noodles.)
Herb Salad
Toss cup each chopped mint,

cilantro and scallions with 2 teaspoons
lime juice, and salt to taste.
Spicy Cucumber
Toss diced cucumber with

1 teaspoons sweet Thai chili sauce.
Peanut Sauce
Pulse cup creamy peanut butter,
2 tablespoons coconut milk,
1 tablespoon each soy sauce and
rice vinegar, 1 teaspoons nely
chopped peeled ginger, 1 teaspoon
each Sriracha and honey, and the
juice of lime in a food processor
until smooth.
Rotisserie Chicken
Shred 1 cup (skin removed).
Carrots
Shred 1 cup (about 3).
Coconut Dressing
Pulse 3 ounces cream cheese,
cup cilantro leaves, cup
coconut milk, the grated zest and
juice of lime and salt to taste in
a food processor until smooth.
7-LAYER
THAI
CHICKEN DIP
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139
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Whats black,
white, and red
all over?
Your low GEICO quote with arrabbiata sauce.
See how easy it is to save money.
geico.com | 1-800-947-AUTO (2886) | Local Ofce
Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance Company,
Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko image 1999-2013. 2013 GEICO.
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FAKED
Potato
This buttery baked

potato is actually
a layer cake!
PHOTOGRAPHS BY
ANDREW PURCELL
BAKED POTATO CAKE
FOOD STYLING: KAREN TACK.
ACTIVE: 1 hr 15 min l TOTAL: 2 hr 25 min l SERVES: 16 to 20
Dont call this a small potato: Its a cake that weighs about
15 times the average russet. To make the look-alike, we trimmed
three cake layers into an oval and used the trimmings to create the
fluffy top. The brown skin is just a firm chocolate frosting that we rolled
into a sheet and dusted with cocoa. Turn the page for the how-to.
Cooking spray
2 16-to-18-ounce boxes white cake mix
(plus required ingredients)
1
stick unsalted butter, at room temperature
1
tablespoon milk
2 teaspoons unsweetened cocoa powder,
plus more for dusting
3 to 4 cups confectioners sugar
2 16-ounce tubs vanilla frosting
3 yellow Starburst candies
2 fresh mint leaves
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141
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HOW TO
Make the Baked Potato Cake
100% TASTY
100% SNACKABLE
100% LACTOSE FREE
100% REAL DAIRY

1
Preheat the oven to 350.

Coat three 9-inch-round
cake pans with cooking spray.
Prepare the cake mixes as
directed; divide the batter
evenly among the pans and
bake 30 to 35 minutes.
Let cool.
Make the potato skin

frosting: Beat the butter
and milk with a mixer
until smooth. Beat in the
cocoa powder. Beat in the
confectioners sugar, 1 cup
at a time, until the mixture
is as thick as cookie dough.
Form into 2 disks, wrap in
plastic and refrigerate.
Trim the cake into a potato

shape with a small serrated
knife; reserve the trimmings.
Cover the cake with a thin
layer of vanilla frosting.
Dust a sheet of parchment

paper with cocoa powder.
Remove 1 disk of chocolate
frosting from the refrigerator
and roll into a 5-by-10-inch
oval, dusting with more
cocoa. Repeat with the other
disk of frosting.
3
Level the domed tops of
2 cakes with a serrated knife.
Stack the flat cakes on a
cardboard circle with vanilla
frosting between each; use
the remaining domed layer on
top. Freeze 30 minutes.
6
Use the parchment to press
the frosting sheets against
the cake as shown, leaving a
few inches on top uncovered.
Dust with more cocoa. (Dont
worry about how the bottom
of the cake looksit will be
covered with foil.)
100% REAL DAIRY.

NO DISCOMFORT.
LACTAID Cottage Cheese is
made from 100% real milk, just
without the lactose. So you can
snack with condence even if
you have a sensitivity to lactose
in dairy. Discover all the ways
you can enjoy dairy again at
Lactaid.com.
8
Unwrap the candies and
microwave until soft but not
melted, about 12 seconds.
Stack the candies, then
flatten with your fingers.
Set on top of the cake.
Gently fold back the

frosting on top. Crumble
about cup of the cake
trimmings (use the light
inside pieces) and sprinkle
them on top of the cake.
McNeil Nutritionals, LLC 2014
142
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9
When ready to serve, snip
the mint leaves on top
of the cake. Carefully wrap
the bottom half of the cake
with a large sheet of foil.
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100% DELICIOUS
100% DUNKABLE
100% NUTRITIOUS
100% CREAMY
100% YUMMMMM
100% LACTOSE FREE
100% REAL MILK
100% REAL MILK. NO DISCOMFORT.

Thats right. LACTAID is 100% real milk, just without the lactose.
So pour on as much as you want even if you have sensitivity to dairy due
to lactose. Discover all the ways you can enjoy milk again at Lactaid.com.
McNeil Nutritionals, LLC 2014
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On the Road
See who eats what with wings.
Then, make award-winning chili
and find a cook-off near you.
PHOTOGRAPH BY
Do you
dip in
blue cheese
KANG KIM
or ranch?
Dip Switch
Northeasterners cant agree on a key Super Bowl
decision: which dip to serve with wings. Although
most of the country prefers ranch over blue cheese,
residents of the Northeast are almost evenly split
47 percent for blue cheese, 44 percent for ranch.
Blue cheese has roots in the region: It was the original
dip when wings were introduced in Buffalo in 1964.
Since then, ranch has gained the lead across most of
the U.S. Why the switch? Ranch is more universally
appealing, says Pizza Hut senior marketing manager
Rebecca Miller: Blue cheese can be a little polarizing.
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145
On the Road
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Championship
BOWL
No dish has sparked more
competition across the country
than good old-fashioned chili.
PHOTOGRAPHS BY
RYAN DAUSCH
We would love to explain

how chili became Americas most
hotly contested dish, but the truth
is, we just cant figure it out. It
isnt pretty. It isnt particularly
complicated. It doesnt even have a
solid backstorysome people say
women in San Antonio sold it out of
carts in the late 1800s, while others
swear that Texas cattle drivers created
it on the trails. Heres what we do
know: In 1967, two journalists
H. Allen Smith from Holiday magazine
and Frank X. Tolbert from
The Dallas Morning Newseach
claimed to make the best version,
and they decided to settle the matter
at a competition in Terlingua, TX.
It ended in a tie, and it put chili
lovers on an insatiable quest
to find the best. There are now
more than 600 cook-offs across
the country every year, for every
preference imaginable (red, green,
super-spicy, vegetarian, kosher).
We asked champs from three top
competitions to hand over their
recipes, then we found a cook-off
in every state so you can taste a
winning dish in person.
146
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POOLS BREW RED CHILI
ACTIVE: 25 min l TOTAL: 3 hr 30 min
SERVES: 6 to 8
FOR THE CHILI

3 tablespoons vegetable shortening
3 pounds tri-tip roast (excess fat
trimmed), cut into 1-inch cubes
3 cups low-sodium beef broth
1 cups tomato sauce
3 pitted prunes
Tabasco sauce (optional)
SPICE GROUP 1
1 tablespoons paprika
2 teaspoons onion powder
1 teaspoons garlic powder
3 teaspoons beef bouillon
1 teaspoons chicken bouillon
teaspoon seasoned salt
2 teaspoons New Mexico chili powder
2 teaspoons ground New Mexico
chile pepper
FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.
SPICE GROUP 2
1 tablespoons ground cumin
teaspoon garlic powder
teaspoon seasoned salt
2 tablespoons Texas-style chili powder
2 teaspoons ground New Mexico
hot chile pepper
2 teaspoons New Mexico
light chili powder
SPICE GROUP 3
3 teaspoons Texas-style chili powder
1 teaspoons ground cumin
Heaping teaspoon garlic powder
Top-Dollar Recipe
Not many people can claim to make
a $25,000 chili, but Bob Plager did
it twice. He was the first person
in 47 years to take the top prize
two years in a row at the International
Chili Societys Worlds Championship
in Palm Springs, CA (chilicookoff.com).
Plager has had plenty of practice:
He has participated in more than a
thousand cook-offs in the past
33 years, and he travels the country
with his wife, a fellow competitor,
for cook-offs. Hes not shy with
seasoningsthere are 13 types in
his Pools Brew Chili, including rare
powders he buys from a specialty store.
1. Melt the shortening in a large wide pot

over medium heat. Working in batches,
add the beef and cook until browned on
all sides, about 5 minutes. Transfer to a
colander to drain, then rinse with water
and return to the pot.
2. Add the beef broth, chicken broth,
tomato sauce, prunes, 10 cups water and
Spice Group 1 to the pot. Bring to a boil, then
reduce the heat to medium and cook, stirring
occasionally, until the meat is tender,
about 2 hours.
3. Stir in Spice Group 2 and cook 15 minutes,
then stir in Spice Group 3 and cook 15 more
minutes. Season with salt and add Tabasco
sauce to taste.
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147
On the Road
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Game On!
Every January
or February, the
Virginia Sportsmens
Foundation, a volunteer
group promoting
outdoor activities,
comes together for
the Wild Game Chili
Cook-Off in Richmond
(virginiasportsmen.org).
Competitors can use
any combination of
boar, bison, venison,
kangaroo, bear, moose,
dove, goose, pheasant,
caribou, elk and, yes,
even beef. Harold Ellis
and Ron Tillett, winners
of the past four cookoffs, have used most of
these meats in previous
years, but last years
recipe was strictly
moose. Moose has
the best flavor, Tillet
says. But you could use
ground beef and it would
still be great.
WILD GAME CHILI

1
2
2
6
2
1
1
2
1
tablespoons extra-virgin olive oil, plus more for brushing

pounds ground moose or beef
cups chopped Vidalia or other sweet onions
cloves garlic, minced
28-ounce cans fire-roasted peeled whole tomatoes
8-ounce can tomato sauce
cup diced bell peppers (any color)
tablespoons chopped fresh parsley
mild green chile pepper (such as Anaheim), seeded
and chopped (or a 4-ounce can green chiles, drained)
2 jalapeo peppers, seeded and finely chopped
red or orange habanero chile pepper, seeded and finely chopped
1
New Mexico chile pepper, seeded and finely chopped
1
teaspoon ancho chile powder
teaspoon chipotle chile powder
Kosher salt
1 tablespoons ground cumin
1 teaspoons dried oregano
cup beer (or use water)
3 tomatoes
148
This chili
tastes even
better the next day.
Cover and chill
overnight, then
bring to a simmer
before serving.
1. Heat the olive oil in a large skillet over medium-high heat. Add
the ground meat and cook, stirring and breaking up the meat, until
no longer pink, about 10 minutes. Add half each of the onions and
garlic and cook, stirring, 10 more minutes; set aside.
2. Combine the re-roasted tomatoes and tomato sauce in a large pot
over medium heat and crush with a potato masher. Stir in the remaining
onions and garlic, the bell peppers, parsley, green chile, jalapeos,
habanero and New Mexico chile. Add the chili powder, ancho chile
powder, chipotle chile powder, 2 teaspoons salt, the cumin, oregano,
teaspoon pepper and the beer. Reduce the heat to medium low and
simmer, stirring occasionally, 1 hour.
3. Meanwhile, preheat the oven to 200 and lightly brush a baking
sheet with olive oil. Cut the tomatoes in half and set cut-side down on
the prepared baking sheet. Brush the tomatoes with more olive oil and
sprinkle with salt; bake until darkened and wrinkled, about 1 hour.
4. Crush the tomatoes with the potato masher and add to the pot;
cover and simmer 2 more hours. Season with salt.
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Hungry for
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the best
in taste
and nutrition?
Its soEB
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On the Road
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Vegetarian
Victory
Vegetarian couple
James Seppi and Taylor
Cook are new to the
chili circuit: The 2012
Lone Star Veggie Chili
Championship in Austin
(veggiechilicookoff.com)
was their first cook-off,
and they were shocked
to take home first prize
for both the All Veg
and Peoples Choice
categories. They earned
raves for creating a
hearty chili: Eggplant
stands up to cooking
and soaks up flavors,
and lentils have a meaty
texture, Seppi says. The
win brought out Seppis
competitive side: He
now plans to become a
regular at the cook-off.
BLACK BEAN, LENTIL AND EGGPLANT CHILI

ACTIVE: 15 min l TOTAL: 2 hr (plus overnight soaking) l SERVES: 6 to 8
pound dried black beans, picked through

dried pasilla chiles or New Mexico chile peppers, stemmed
3 bay leaves
4 large cloves garlic, diced
3 dried cascabel or guajillo chile peppers, stemmed
2 dried chipotle chile peppers, stemmed
1
onion, diced
1
tablespoon ground cumin
1
poblano chile pepper, diced
1
small eggplant (1 pound), cut into -inch cubes
Kosher salt
15-ounce can crushed tomatoes
15-ounce can diced tomatoes
1
tablespoon vegetable bouillon
cup dried green lentils
Juice of 2 Key limes (or the juice of 1 lime)
150
1. Put the black beans in a large bowl and cover with cold water; set
aside to soak overnight, then drain.
2. Combine the soaked black beans, 2 pasilla chiles, the bay leaves and
half of the garlic in a large wide pot and add enough water to cover
by 3 inches. Bring to a boil, then reduce the heat to medium low and
simmer until soft, about 1 hours; remove from the heat and set aside.
3. Meanwhile, add the remaining 2 pasilla chiles and the cascabel and
chipotle chiles to a food processor and pulse until nely chopped.
4. Heat the olive oil in a large skillet over medium-high heat. Add the
onion, the chopped dried chiles and the cumin and saut until the chiles
are soft, about 7 minutes. Add the remaining garlic and the poblano and
cook, stirring occasionally, 5 more minutes. Add the eggplant, season
with salt and cook, stirring occasionally, until tender, about 8 minutes.
5. Add the crushed and diced tomatoes, 4 cups water, the bouillon and
green lentils to the pot. Bring to a boil, then reduce the heat to medium
low and simmer, stirring occasionally, until the lentils are almost tender,
about 30 minutes.
6. Add the prepared black beans and their cooking liquid and simmer
until the lentils are soft, about 30 more minutes. (The longer you let the
chili simmer, the thicker it will get.) Season with salt and add the lime
juice. Remove the whole pasilla chiles and bay leaves before serving.
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On the Road
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Find a chili cook-off near you!*

ALABAMA
IDAHO
NEVADA
February 1: 7th Annual Downtown Gadsden

Chili Cook-Off, Gadsden
September 6: Idaho State Chili Cook-Off, Nampa
January 18: Smokin Big Chili Challenge, Mesquite
October 9: 6th Annual Scarecrow Auction and Chili

Cook-Off, American Falls
March 1: Silver State Chili Cook-Off, Pahrump
ALASKA
ILLINOIS
July 13: Nevada Capitol Regional Chili Cook-Off,

Carson City
January 18: Central Illinois Regional Chili & Salsa

Cook-Off, Forsyth
August 23: Hot & Spicy Nights Chili Cook-Off,

Beatty
March 8: AZ Copperstate Regional Cook-Off,

Phoenix
January 25: Chilly Willie Chili Challenge &

Home-Style Cook-Off, Orland Park
September 2021: Dayton Valley Days Chili

Cook-Off, Dayton
April 12: Lake Havasu Boat Show & Chili Cook-Off,

Lake Havasu City
February 8: Its Chili in the Park, Palos Park
July 4: Midnite Sun Alaskan Regional Chili

Cook-Off, Anchorage
ARIZONA
May 3: Great Sedona Chili Cook-Off, Sedona
August 17: Illinois State Fair Regional Chili

Cook-Off, Springfield
NEW HAMPSHIRE
June 7: New Hampshire State Chili Cook-Off,
Hudson
June 14: Route 66 Regional Chili Cook-Off,

Flagstaff
October 5: Central States Regional, Taylorville
August 24: Fire on the Mountain Chili Fest,

Henniker
June 15: Arizona State Championship Cook-Off,

Flagstaff
INDIANA
September 13: Indiana State Championship
Chili Cook-Off, Vincennes
October 11: WHEBs Annual Chili Cook-Off,

Portsmouth
ARKANSAS
October 4: Farmland Chili Cook-Off, Farmland
January 25: Arkansas State Championship Chili

Cook-Off, Little Rock
NEW JERSEY
IOWA
April 26: Bring the Heat Annual Chili Cook-Off,

Clinton
February 22: Rotary Club Chili Fest Mens and

Womens State Championship, Sherwood
March 1: VFW 9095 Annual Chili Cook-Off,
Little Rock
CALIFORNIA
April 27: Rotary Clubs of Thousand Oaks and
Conejo Valley Presents 2014 Chili Cook-Off &
Classic Car Show, Thousand Oaks
August 16: Iowa State Fair Chili Cook-Off,

Des Moines
KANSAS
May 17: 25th Annual New Jersey State

Chili & Salsa Cook-Off, Toms River
September 27: Wichita Wagonmasters

Downtown Chili Cook-Off, Wichita
September 13: Olde Stone House Village

Chili Cook-Off, Washington Township
December 1: Parade of Lights & Chili Cook-Off,

Dodge City
NEW MEXICO
KENTUCKY
August 9: Southwest Regional Chili Cook-Off

Championship, Albuquerque
May 18: Old Town Temecula Regional Chili

Cook-Off, Temecula
September 26: Great Bowls of Fire Kentucky State

Chili Fest and Cook-Off, Ashland
August 10: New Mexico State Chili Cook-Off

Championship, Albuquerque
June 1: Tustin Street Fair and Chili Cook-Off,

Tustin
LOUISIANA
NEW YORK
March 2930: Louisiana Regional & State Chili

Cook-Offs, Baton Rouge
April 26: The New York City Chili Cook-Off,

Staten Island
July 19: Big Bear Old Miners Association

International Chili Cook-Off, Big Bear Lake
MAINE
August 9: Call 9-1-1 Chili Cook-Off, Suffern
October 1012: International Chili Societys

Worlds Championship Chili Cook-Off,
Palm Springs
August 23: 14th Annual Chili Fest Sponsored by

the Wells Chamber of Commerce, Wells
NORTH CAROLINA
COLORADO
MARYLAND
October 4: Behnkes/Beltsville Rotary Chili
Cook-Off, Beltsville
September 27: The Great Chili Cook-Off,

Mooresville
June 13: Snowmass Mammoth Fest Chili Cook-Off,

Snowmass Village
September 6: Town of Superior Regional Chili Fest,
Superior
CONNECTICUT
January 18: New England Womens Invitational
Chili Cook-Off, Somers
September 20: The 22nd Annual Chili Fest,
New Haven
DELAWARE
MASSACHUSETTS
August 2: Massachusetts State Chili Cook-Off,
Winchendon
March 8: Chillyfest, Raleigh
October 1718: North Carolina State Chili

Cook-Off, Havelock
NORTH DAKOTA
MICHIGAN
March 12: Phi Alpha Delta Law School Chili

Cook-Off, Grand Forks
April 26: Michigan State Chili Cook-Off, Livonia
OHIO
MINNESOTA
August 3031: Buckeye Regional & Ohio State

Chili Championships, Westerville
January 18: 10th Annual Chili Cook-Off,

Owatonna
OKLAHOMA
April 12: Rusty Rudder Chili Cook-Off,

Dewey Beach
January 25: Wahkon Chili Cook-Off, Wahkon
October 4: Cotton Pickin Chili Cook-Off, Altus
February 1: Vinterfest Chili Cook-Off, Scandia
FLORIDA
MISSISSIPPI
October 18: McLoud Chili Cook-Off & Car Show,

McLoud
January 26: 99.9 KISS Country Chili Cook-Off,

Pembroke Pines
April 5: Crossroads Chili Cook-Off, Corinth
February 8: Orlando Chili Cook-Off, Orlando
February 22: Sertoma Chili Cook-Off,

Springfield
August 23: Oregon State Chili Cook-Off, Bonanza
February 22: Rootin Tootin Chili Cook-Off,

Columbia
January 11: South Heidelberg & Wernersville Chili

Cook-Off, Sinking Spring
February 1516: Florida State Cook-Off and

Chili in the Keys Regional, Islamorada
March 1: Gulf Coast Regional Chili Cook-Off,
St. George Island
MISSOURI
OREGON
July 26: Main Street Chili Cook-Off, Cottage Grove
PENNSYLVANIA
December 7: Ladies of Harley Chili Cook-Off,

Kirkwood
June 14: Five-Alarm Mountain Madness Chili

Cook-Off, Farmington
MONTANA
August 31: Hanover Chili Cook-Off, Hanover
March 15: Tucker Chili Cook-Off, Tucker
January 25: Montana Winter Fair Chili Cook-Off,

Lewistown
October 12: West Chester Rotary Chili Cook-Off,

West Chester
October 11: Brookhaven Chili Cook-Off, Atlanta
NEBRASKA
HAWAII
May 31: Wild Willies Chili Cook-Off, Omaha
July 20: Hawaii State Chili Championship, Kula
June 1: Nebraska State Cook-Off, Omaha
November 8: Marion Countys 33rd Annual Chili

Cook-Off, Ocala
GEORGIA
152
WorldMags.net
RHODE ISLAND
February 15: 19th Annual Samuel Adams
Chili Cook-Off, Newport
*Dates subject to change.
PROMOTION
SOUTH CAROLINA
50% OFF FOR FOOD NET WORK MAGAZINE SUBSCRIBERS ONLY

WorldMags.net
With the NOOK app,

you can read anytime,
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April 12: South Carolina State Chili Cook-Off,

Belton
December 6: Saint Nicks Chili Fix Chili Cook-Off,

Anderson
SOUTH DAKOTA
November 21: Sisseton Lighted Parade & Chili
Cook-Off, Sisseton
on any device.
TENNESSEE
March 8: Bell Buckle Volunteer Fire Department
8th Annual Chili Cook-Off, Bell Buckle
July 11: Southern Summer Chili Night, Shelbyville
July 12: Tennessee State Chili Cook-Off,
Shelbyville
TEXAS
AS
LOW AS
March 2122: Tolbert Texas State Chili

Cook-Off, Lockhart
June 30: Dallas Kosher Chili Cook-Off, Dallas
$1
October 1112: SAP-CASI Fall Fest Cook-Off,

Saint Hedwig
November 1: Terlingua International Chili
Championship, Terlingua
FREE for 14 days, preview a

digital subscription on your NOOK,
Apple and Android devices, and
Windows 8 tablets, and continue at
50% offas low as $1 per issue!
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November 2: Lone Star Veggie Chili

Championship, Austin
UTAH
July 26: Duck Creek Days Chili Cook-Off,
Duck Creek Village
nook.com/foodnetworkmagazine
September 11: Budweiser Chili Cook-Off and

Fresh Made Salsa Contest, Salt Lake City
September 20: Heat on the Street Chili
Cook-Off, South Jordan
VERMONT
March 8: The Vermont Chili Fest, Middlebury
July 24: Killington Chili Cook-Off, Killington
September 27: Poultney Rotary Chili Cook-Off,
Poultney
October 11: Ludlow Annual Chili Cook-Off,
Ludlow
VIRGINIA
Whip Up Some Fun
January 16: Wild Game Chili Cook-Off, Richmond

September 27: Chili-Chowder Cook-Off,
Chincoteague
WASHINGTON
November 15: Columbia H.D. Chili Cook-Off,
Vancouver
WASHINGTON, D.C.
September 27: D.C. Chili Cook-Off at
Clarendon Day, Arlington, VA
WEST VIRGINIA
March 15: Capitol Market Green Chili Shootout,
Charleston
June 7: Wheeling Feeling Chili Cook-Off, Wheeling
June 21: Smoke on the Water Chili Cook-Off,
Charleston
July 5: Cast-Iron Firecracker Chili Cook-Off, Ripley
September 13: West Virginia State Chili Fest,
Huntington
WISCONSIN
September 6: Wisconsin State Chili Cook-Off,
Green Lake
WYOMING
May 18: Jackson Hole High Noon Chili Cook-Off
at Elkfest, Jackson Hole
June 7: Peppers on the Plaza Chili Cook-Off,
Cheyenne
June 14: Chugwater Chili Cook-Off, Chugwater
October 25: Campbell County Charity Chili
Cook-Off, Gillette
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Good Question...
Have a question about cooking? Visit foodnetwork.com/goodquestion.
Q: My mother always told me to add a few drops of oil to

boiling water to keep pasta from sticking together. Does this
really work?
Joanna Knieriem, Citrus Heights, CA
A: We usually dont recommend adding oil to pasta water. Oil makes

the noodles slipperyand then the sauce slides right off. To prevent
sticking, cook your pasta in a big pot with plenty of water and give it
a quick stir after you drop it in.
Q: Id like to try spaghetti squash

h in
place of pasta in recipes. Is there a
secret to easily opening the squash?
sh?
Coconut milk is equal

parts coconut meat
and water, cooked and
strained. Light coconut
milk has been strained
twice to remove more fat.
Its unsweetened.
Co
Coconut cream contains
ah
higher ratio of coconut
to water, so its much
thi
thicker and creamier than
co
coconut milk, but its
us
used in similar recipes.
Cr
Cream of coconut is a
blend of thick coconut
cream and cane sugar, so
its syrupy and sweet. Its
used in cocktails like pia
coladas and is often found
in the beverage aisle.
154
Diane Biernat, Sherwood, OR
A: You just need a little elbow grease!

Follow these simple steps:
1. Lay the squash on your counter and
e
stabilize it with one hand, then slice off the
stem with a chefs knife.
2. Microwave the squash briefly to soften it, 4 to 5 minutes
minutes. L
Lett cool slightly.
3. Insert the tip of your knife into the squash and slowly cut it in half
lengthwise. Scoop out the seeds.
4. To cook, place the squash cut-side up in a large microwave-safe dish
with 1 cup water, cover and microwave until tender, 12 to 18 minutes.
Use a fork to scrape the flesh into strands.
Q: Can I use applesauce instead of oil in

brownies? Brenda Payne, Farmerville, LA
A: You can, but fat helps make brownies
fudgy. If you eliminate the oil completely,
your brownies could turn out too cakey.
Instead of a one-to-one swap, use applesauce
in place of one-third or half of the amount
of oil in the recipe (unsweetened applesauce
is best). Youll still end up with a healthier
brownie: cup vegetable oil has 480 calories
and more than 50 grams of fat; the same
amount of unsweetened applesauce has just
26 calories, and its fat-free.
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CLOCKWISE FROM TOP: ALAMY (2); GETTY IMAGES; DEVON JARVIS/STUDIO D (2).
Q: Whats the difference between

coconut milk, coconut cream and cream
of coconut? Jo Guenther, Virginia Beach, VA
A: Heres a cheat sheet. Whichever product
you choose, be sure to shake the can before
usingthe fat in coconut tends to separate.
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Name This Dish!
Dream up a clever name for these rolled crpes and you could win big.
ACTIVE: 25 min l TOTAL: 1 hr 35 min l SERVES: 2 to 4
What do you think? How to enter:
1. Make the crpes: Combine the milk, egg,

our, cocoa powder, confectioners sugar,
1 tablespoon melted butter, the vanilla and salt
in a blender; pulse until smooth.
2. Lightly brush a 10-inch nonstick skillet with
some of the remaining melted butter; set over
medium heat. Pour in cup batter and swirl to
coat the bottom of the pan; cook until almost set,
about 4 minutes. Flip with a rubber spatula and
cook until set, about 2 more minutes. Transfer
to a baking sheet and let cool. Brush the skillet
with more butter and repeat with the remaining
batter to make 3 crpes.
FOR THE FILLING
3. Make the lling: Preheat the oven to 375.
cup sweetened
Spread the coconut on a baking sheet and bake
shredded coconut
until toasted, about 10 minutes; let cool.
6 tablespoons unsalted butter, 4. Beat the butter, confectioners sugar and
at room temperature
vanilla in a bowl with a mixer on medium speed
cup confectioners sugar
until smooth. Spread on the crpes, leaving a
-inch border. Sprinkle with the coconut.
1
kiwi, peeled and cut into
5. Starting about 1 inches from the bottom
small wedges
of each crpe, arrange the kiwi, mango and
small mango, peeled and
raspberries in horizontal strips. Fold the crpes
cut into sticks
over the fruit to cover, then tightly roll up. Chill
cup raspberries
until rm, about 1 hour.
3 tablespoons dulce de leche
6. Cut the crpe rolls into pieces. Thin the dulce de
or caramel sauce
leche with 1 tablespoon water; serve on the side.
FOR THE CRPES
1
cup whole milk
1
large egg
cup unsweetened Dutchprocess cocoa powder
3 tablespoons
confectioners sugar
4 tablespoons unsalted
butter, melted
Pinch of salt
156
Read the recipe and come up with a

creative name for this dish.
Go to foodnetwork.com/namethisdish
and enter your best name between
January 7 and January 28, 2014. The
winner will receive a $500 gift card to
foodnetworkstore.com, and three
runners-up will each receive a $50 gift card.
NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish! contest is
sponsored by Hearst Communications, Inc. To enter, go to foodnetwork.com/
namethisdish and complete and submit the entry form pursuant to the on-screen
instructions. All entries must include your name, address, telephone number, e-mail
address and original recipe name based on this months dish. Contest begins
12:01 a.m. ET January 7, 2014, and ends 11:59 p.m. ET January 28, 2014. Must be
18 years or older and a legal resident of the 50 United States, District of Columbia or
Canada. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest
is subject to complete official rules available at foodnetwork.com/namethisdish.
Recent Winner:
THYME SAVORS
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Lindsey
Chianese
Sunland, CA
RUNNERS -UP
Black Friday
Breakfast
Leslie Veach
Cleburne, TX
Corn Stuffins
Kathleen Bosco
Manahawkin, NJ
Mayflower
Muffins
Kandi Villafania
Folsom, LA
ROLLED CRPES: KANG KIM; FOOD STYLING: KAREN EVANS. MUFFINS: KANG KIM.
????????????????
Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr.,
Executive Vice Chairman; Catherine A. Bostron, Secretary. Hearst Magazines Division: David Carey, President; John P. Loughlin, Executive Vice President and General Manager; John A. Rohan, Jr., Senior Vice President, Finance. 2014 Food Network Magazine and the Food Network Magazine logo are trademarks of
Food Network Magazine, LLC. Food Network and the Food Network logo are registered trademarks of television Food Network, G. P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian
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undertake fulfillment of that order so as to provide the first copy for delivery by the postal service or alternate carrier within 6 to 14 weeks. From time to time, we make our subscriber list available to companies that sell goods and services by mail that we believe would interest our readers. If you would rather not receive such
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Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 7, No. 1. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL
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Procter & Gamble, Inc. 2014 ORAL-15836
Connect with us at origins.com
Suggested retail price: Oil $49.50/Cream $55.00
Origins Natural Resources Inc. 2013
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Food Network Magazine 2014-01

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COOK LIKE A STAR!

New 7-Layer Dips

Stir-fried Shrimp and Peas with Fresh Orange.

Learn more at Target.com/simplybalanced

Food Network Magazine

FOOD NETWORK MAGAZINE

54 Which Side Are You On? t Pick a favorite:

71 Weeknight Dinners t These simple

58 Make Your Own t Whip up a batch of

90 Easy Sides t Round out dinner with

60 50 Flavored Popcorns t Spice up your

94 Hot Tips t Get great cooking advice,

62 Two for One t Whats better than dessert?

98 Pizza Night! t Ellie Krieger makes

FOOD NETWORK MAGAZINE

A NEW REASON TO LOVE

V8 V-Fusion Refreshers makes the whole family happy. Crisp

FOOD NETWORK MAGAZINE

Vitamix isnt just the secret ingredient to making delicious

Buffalo Fried Shrimp

Buffalo Patatas Bravas

7-Layer Deviled Egg Dip

7-Layer Greek Meze Dip

7-Layer Italian Hero Dip

Fried Pork Dumplings

7-Layer Thai Chicken Dip

BREAKFAST AND BRUNCH

SOUPS AND STEWS

Chia Seed Pudding

Wild Game Chili

Potato Bagels with

Pools Brew Red Chili

Mini Meatball Sliders

Pulled Pork Sliders

Black Bean, Lentil

Broccoli Pesto Pizza

Tricolor Salad Pizzas

FOOD NETWORK MAGAZINE

Updated Waldorf Salad

Make our cover soup!

Kale-Turkey Rice Bowl

Cajun Pork Chops

Chicken and Cheese

Japanese Beef Curry

FISH AND SEAFOOD

Green Tea Salmon

Salmon with Lemon,

VEGETABLES AND SIDES

Beet, Apple and

Root Vegetable Fries

Texas Black-Eyed Peas

Winter Bread Salad

Baked Potato Cake

Lemon Ice Cream Bars

Cinnamon Bun Apple Pie

Mini Banana Split

Name This Dish!

Tortilla Fortune Cookies

Super Bowl Micheladas

FOOD NETWORK MAGAZINE

We lightened up our entire

Make foil-packet salmon

with lemon slices (page 44).

Blend lemon into