Food Network Magazine

FUN, EASY MEALS
Like this pulled pork

with corn slaw
116
All the
Fixins!
Thick, thin
and stuffed
Guy Fieris Amazing Car Collection! Page 56
COOK LIKE A STAR!
Trishas
LEMON
MERINGUE PIE
Bobbys
BARBECUE
CHICKEN
Annes
GRILLED
PIZZA
NEW RECIPES
Baked Beans
Cornbread
Homemade Pickles
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JUNE 2013 FOOD NETWORK MAGAZINE 3
Contents
Food Network Magazine
JUNE 2013
Make the most
of summer
strawberries
on page 155.
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Contents
See our
burger guide
on page 71.
Se
bu
on
4 FOOD NETWORK MAGAZINE JUNE 2013
164
142
48
Fun Cooking
63 Brush with Greatness Serve your
burger xings in a new way.
64 Wake-Up Call Get out of your morning rut
with smoked-salmon egg sandwiches.
66 He MadeShe Made Two Food Network
Star winners battle over baked beans.
68 Kids Meal Even picky eaters will love
chicken dogs and sweet potato fries.
71 Perfect Patties Form a hamburger just
the way you like it.
76 Make Your Own Homemade ketchup is
easier than you think.
80 Copy That! Whip up Friendlys famous
super-thick milkshakes at home.
82 Crunch Time Turn your favorite veggies
into picklesovernight.
91 Piece of Cake! Make a cake that looks
just like a lobster roll.
In the Know
37 Please Remain Seeded Discover a
surprising stat about watermelon sales.
38 Which Is Healthier? Get the scoop on
some staples before your next cookout.
42 Hot Stuff Treat yourself to new grilling
tools for summer.
44 Cast Iron Seven Iron Chefs reveal
their battle secrets.
48 Star Kitchen Check out Sunny Andersons
bright Brooklyn kitchen.
53 Meet the Contestants Guess who will
become the next Food Network star.
56 Car Guy Guy Fieri shows off his
collection of American wheels.
8 Recipe Index
10 To Your Health
22 Editors Letter
24 Calendar
27 Reader Letters
28 You Asked
31 Food News
181 Good Question
Cover photograph by Johnny Miller
Food styling: Susan Spungen
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Contents
43
Get 50 great
slaw reci pes
on page 152!
147
139
Weeknight Cooking
95 Weeknight Dinners Try one of these
quick meals tonight.
114 Easy Sides Round out your dinner with
a simple side dish.
116 Hot Tips Get great cooking advice from
Food Network Kitchens.
Weekend Cooking
121 Weekend Dinners Invite friends over for
a summery feast.
132 Try This at Home Anne Burrell shows us
how to make grilled pizza.
129
132
Party Time
139 Float This Idea Try a fun new take
on sangriausing sorbet!
140 Down Home Trisha Yearwood shares her
favorite recipe for a low-country boil.
146 Playing Chicken Bobby Flay puts
chicken on the grill.
150 Mix & Match Cornbread Jazz up your
cornbread with all sorts of additions.
152 50 Slaws Find a slaw thats just right
for your next gathering.
155 Short and Sweet We dish out new
takes on classic strawberry shortcake.
On the Road
167 A Leg Up Turkey legs have become an
oddly popular Disney souvenir.
168 Burger Nation Make burgers from the
new Diners, Drive-ins and Dives book.
175 Eat to Win See if you can take the prize at
one of this summers eating contests.
178 My Top Five Masaharu Morimoto reveals
his favorite spots in Honolulu.
Contest
184 Name This Dish! Enter this months
recipe-naming contest.
Experience the precise control of Delta
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2013MascoCorporationoflndiana.
MEAT AND POULTRY
VEGETARIAN DINNERS
BURGERS AND SANDWICHES
APPETIZERS, SNACKS AND CONDIMENTS
Pickled Dill Carrots
Pickled Mango
with Ginger
Spicy Smoked Salmon
Bagelwiches
Roasted Vegetable Pasta
Thick Burgers
Jacks Meatball Sliders
Middle Eastern
Steak Pitas
Strip Steak with
Spiced Salt
Turkey Cutlets with
Black-Eyed Peas
Chicken-Zucchini
Chilaquiles
Smoked Ginger Chicken
Cumin-Chile Pork Kebabs
Smoked Jerk Chicken
Wings with Honey Glaze
Red ChileButtermilk
Brined Chicken
Chicken and Chorizo Rice Grilled Sausage Kebabs
with Pasta Salad
Stuffed Burgers
Pesto Chicken Burgers Cajun Slow-Cooker
Pulled Pork
Grilled Chicken Dogs with
Sweet Potato Fries
Sliders
Thin Burgers Turkey Burgers with
Orange Mustard Glaze
Roast Chicken Salad
Sandwiches
Triple B Burgers
Grilled Pizzettas
Summer Vegetable Chili Crispy Tofu with
Vegetables
Pickled Cauliflower and
Red Onion
Pickled Corn and Peppers
Watermelon Salsa
Homemade Ketchup
Four Ways
86
84
64
108
72
170
100
123 106
106
148
127
149
147 112 98
72
96 108 68 72
72 172
129
169
133
98 100
88 82
143
76
Recipe Index
Crudits with
Olive Butter
125
Try four new
takes on pickles!
Cover Recipe
FISH AND SEAFOOD
Contents
VEGETABLES AND SIDES
DESSERTS
DRINKS
50
Bonus
Recipes!
Page 152
Broiled Salmon with
Tomato Cream Sauce
Low-Country Boil Crab Cake Sliders Rice Noodle
Shrimp Salad
112 141 125 96
Almost-Famous
Milkshakes
Sangria Floats Spiked Arnold Palmers
Cold Peanut-Sesame
Noodles
Banana Muffin Pudding
Mix & Match Cornbread
Name This Dish!
Fried Ice Cream
Wilted Greens with Bacon
Boozy Cherry-Chocolate
Pies
Mushroom-Pecorino
Salad
Strawberry Napoleons
with Prosecco Cream
Endive-Tomato Salad
Classic Strawberry
Shortcake
Root Beer Baked Beans
Toasted Pound Cake with
Strawberries
Foil-Packet Shallots
Ginger Strawberry
Shortcakes
Spicy Cilantro-Scallion
Salad
Strawberry Shortcake
Sundaes
Herb-Stuffed Zucchini
Lobster Roll Cake
Tomato-Ginger Couscous
Lettuce Wedges with
Blue Cheese Dressing
Magic Lemon
Meringue Pie
Tuscan Stovetop
Baked Beans
127
151
115
129
184
80
114
123
162
139
129
67
156
160
125
123
127
158
164
114
115
91
142
66
144
This cake
looks just like
a lobster roll!
Contents
DINNERS
UNDER 500 CALORIES
Try these light dishes from our
Weeknight Cooking section:
AT THEIR PEAK
Cucumbers are super hydrating (theyre
95 percent water) and theyre a good source
of vitamin K, too. Heres how to get your fill:
Add sliced cucumbers to the egg

sandwich on page 64.
Make Trisha Yearwoods watermelon

salsa with cucumbers on page 143.
Serve a spicy cucumber-cilantro salad

with the pork kebabs on page 127.
Throw some into the endive-tomato

salad on page 129.
Grilled Sausage
Kebabs
pg. 98
CALORIES: 493
Rice Noodle
Shrimp Salad
pg. 96
CALORIES: 475
To Your Health
Heres whats extra good for you in this months issue:
GOOD TO KNOW In a recent study, people who ate
4 to 5.4 ounces of lean beef per day saw their cholesterol
levels drop by about 5 percent. Get todays healthy
dose with the steak pitas on page 100each serving has
5 ounces of lean ank steak. SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION
Potassium Check
THE AVERAGE AMERICAN GETS ABOUT 2,500 MG OF POTASSIUM PER DAY,
BUT WE SHOULD CONSUME AT LEAST 3,500 MG TO PROMOTE HEALTHY
BLOOD PRESSURE. UP YOUR INTAKE BY EATING MORE OF THESE:
Raisins (340 mg per cup)
Add some to the mix-and-match
cornbread on page 151.
Mushrooms (223 mg per cup)
Try the mushroom-pecorino salad
on page 114.
Bananas (422 mg per banana)
Whip up the banana pudding on
page 129.
Corn (275 mg per ear)
Top chicken dogs with corn and
cucumber relish on page 68.
Papaya (264 mg per cup)
Serve the slaw on page 152 (No. 48 in
the booklet).
White beans (595 mg per cup)
Check out Aarti Sequeiras baked beans
on page 67.
Crispy Tofu
with Vegetables
pg. 100
CALORIES: 429
Chili-Rubbed
Turkey Cutlets
pg. 106
CALORIES: 470
Pesto Chicken
Burgers
pg. 96
CALORIES: 469

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2014 E350 shown in Iridium Silver metallic paint. May include optional equipment. No system, regardless of how advanced, can overcome the laws of physics or correct careless driving. Please always wear your seat belt. 2013 Mercedes-Benz USA, LLC
For more information, call 1-800-FOR-MERCEDES, or visit MBUSA.com.
Sporting a clean, lean shape and a more aggressive-looking grille, the new E-Class screams performance. Yet it moves
with a quiet intelligence: constantly watching and analyzing. Then if it senses that you arent responding to a danger, it does.
This is a car that thinks on its wheels. Eleven of its driver assist systems are new or vastly improved. Innovations like a
revolutionary stereoscopic camera, Cross-Trafc Assist, Pedestrian Recognition and Steering Assist are making their debut
in the E-Class. Making it perhaps the most technologically advanced car on the road. Without a doubt, it is the most
intelligent, most exhilarating E-Class ever. MBUSA.com/E-Class
And it thinks fast, too.
The new 2014 E-Class.
Stand with
the stars!
Join Melissa dArabian and
Alex Guarnaschelli in the
fight against childhood cancer: Both chefs will participate in
the 10th annual Lemonade Days to benefit Alexs Lemonade
Stand Foundation. Sign up to host your own stand during
the foundations fund-raising weekend, June 79, and youll
receive a box of lemonade-stand supplies, including a banner,
balloons and kid-friendly recipes from Alex and Melissa. To
learn more or find a stand near you, visit alexslemonade.org.
fi fi hht i t hildh d
Are you Food Networks
biggest fan?
Enter Food Networks Biggest Fan Contest and
you could win the chance to attend the 2013
Food Network New York City Wine & Food Festival.
You and a guest will fly round-trip on United Airlines
and stay at the swank Hudson Hotel, plus youll
get a $1,000 gift card to
foodnetworkstore.com. Go to
foodnetwork.com/fnbiggestfan
for details on how to enter.
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Contents
Sunny Anderson
Cooking for Real;
Home Made in America
with Sunny Anderson
pg. 48
Aarti Sequeira
Aarti Party; Drop 5 lbs
with Good Housekeeping
(on Cooking Channel)
pg. 67
Anne Burrell
Chef Wanted
with Anne Burrell;
Worst Cooks in America
pg. 132
Michael Symon
Iron Chef America;
Symons Suppers
pgs. 28, 45
Ree Drummond
The Pioneer Woman
pg. 28
Trisha Yearwood
Trishas Southern Kitchen
pg. 140
Guy Fieri
Diners, Drive-ins and
Dives; Guys Big Bite;
Rachael vs. Guy:
Celebrity Cook-Off
pgs. 56, 168
Geoffrey Zakarian
Iron Chef America;
Chopped
pg. 45
Marc Forgione
Iron Chef America
pg. 44
Bobby Flay
Food Network Star; Iron Chef
America; Bobby Flays Barbecue
Addiction; Worst Cooks in
America; Brunch @ Bobbys
pgs. 28, 44, 146
Jose Garces
Iron Chef America
pg. 44
Ina Garten
Barefoot Contessa:
Back to Basics
pg. 28
Alex Guarnaschelli
Iron Chef America;
Chopped
pg. 45
Robert Irvine
Restaurant: Impossible;
Dinner: Impossible
pg. 28
Jeff Mauro
Sandwich King
pg. 66
Masaharu Morimoto
Iron Chef America
pgs. 45, 178
Star Search
Find your favorite Food Network celebs in this issue:
OLAY ULTRA MOISTURE BODY WASH
The difference is the moisture. Go beyond just basic for soft, smooth skin.
Ultra
Moi sture
1
bot tl e moi sturi zes BETTER than
7
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that RISES ABOVE
basi c cl eansi ng
2
0
1
3

P
&
G
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
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Recipe Editor Ruth Kaplan
Editorial Assistants Ellery Badcock,
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Online Coordinator Victoria Phillips
Interns Liz Childers, Jessica Lee, Katie St. John
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Get the health stats
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Editorial Director
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We do not remember days spent staring at walls. We are driven to discover.
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unexpected. Because we will go to great lengths to gain a senseeven for a
momentof our own potential. Get the guide at Colorado.com.
Editors Letter
Maile Carpenter
Editor in Chief
One of the first food stories I ever wrote,
for a newspaper in Wilmington, NC, was a feature
on retro recipes. As part of my research, I dug up
old cookbooks from the 40s and 50sones with
inspiring names like Husband-Tested Recipes and
Meals Men Like. Inside these books, along with
incredible pictures of tomato aspic wreaths and
tuna loaves, was a wealth of advice for the modern
woman. I lost my favorite old book in one of my
many moves, but I will never forget the opening
paragraph in a chapter about grilling: It said, in the
most chipper way, that grilling is a ladys night off.
All you have to make is salad and dessert!
I like to think that I grew up in a progressive
householdboth of my parents worked, my mom
handled the financesand yet, in the grilling
department, we were the Cleavers. The grill was
my dads turf, and when he fired it up, like the
book said, my mom made the salad and dessert
(and the appetizers and the bread and the drinks,
plus she set the table and cleaned upa ladys night
off indeed!). I cant say Im doing much to change
the stereotype: I have no interest in dealing with the
charcoal grill, so I leave that part to my husband.
At this magazine, we have always taken a
gender-neutral approach to cooking, but for the
first time ever, in honor of Fathers Day, we created a
mini magazine for men. Im fully prepared for letters
saying that women like to cook with beer as much
as men do and that rugged aprons shouldnt just be
for guys. You are correct. But I wonder if, despite all
of our progress, there is a bit of a 50s housewife
left in many of us. A few years ago, executives at
Food Network examined all
of the recipe comments that
had ever been submitted on
foodnetwork.com, and the most
popular word by a long shot
wasnt easy or deliciousit was
husband. A lot of readers still write
to tell us that they husband-tested
our recipes, and theyre proud of it.
In the interest of progress, when their
husbands are taking a turn at the grill this
summer, maybe they can flip to page 155
and take care of dessert, too.
P
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TAKE A SEAT
JOIN EARTHJUSTICES FIGHT FOR OUR FORESTS AND WILDLIFE
Earthjustice protects our wild places in courtbecause we believe the
earth needs a good lawyer. Show your support for our work by scanning
the code and taking a stand for the environment.
EARTHJUSTICE.ORG/STAND
Calendar
FRI WED SUN THU MON SAT TUE
29 24 23 27
30
22 19 17 18 21 20
12 10 9 11 13
1
8 4 2 5 3 6
Bring a few
fresh apricots
to work for a
snack. Theyre
in season in
early summer,
and theyre
packed with
vitamins A and C.
Get in the vacation
spirit with
tropical brownies:
Add chopped
macadamia
nuts to brownie
batter; bake. Top
with frosting and
toasted coconut.
16
Host a cookout
and make
grilled cheese:
Brush the
rind of a wheel
of brie with
olive oil; grill
2 to 3 minutes
per side.
1
Hos
and
gr
Br
rin r
of
oliv
2 to 3
per s
12 1 12
Brin
fr
to
s
in
ear
and t
pack
vitam
22
Watch the Tony
Awards tonight
and make a
New York City
pre-theater
favorite: pizza! Go
to foodnetwork
.com/pizza for
50 great recipes.
Pack a giant
sandwich for a
picnic: Split a
large round loaf
of bread; ll
with deli meats,
cheese and
slaw. Cut into
wedges.
Its Gina Neelys
birthday! Tweet
her a greeting
at @oinkgurl.
Build minty
smores: Top a
chocolate wafer
with a peppermint
patty and a
marshmallow;
microwave 5 to
10 seconds. Top
with another wafer.
Watch Wimbledon
and serve sweet
tea sandwiches:
Put ricotta
and strawberries
on cinnamon-
raisin bread; cut
into triangles.
Freeze treats
for the weekend:
Skewer bananas,
dip in melted
white chocolate
and roll in crushed
strawberry-
cornake cereal;
freeze.
Have a meatless
Monday: Marinate
portobello
mushrooms in
Italian dressing;
grill and top with
cheese. Serve on
buns with your
favorite toppings.
1
Make patriotic
swizzle sticks for
Flag Day: Skewer
raspberries and
blueberries
and freeze. Serve
in gin and tonics.
Summer is
ofcially here!
Host Friday happy
hour and serve
Ina Gartens
mai tais: Go to
foodnetwork
.com/maitai.
25 26
g
.
Bake Fathers
Day brunch
treats: Flatten
refrigerated
biscuit dough;
top with cheese
and cooked bacon.
Fold in half and
bake as directed.
side er s
June
7
sweet
ches:
berries
on-
d; cut ut
es.
4 3
tl
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1
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8
sid er s
14
ke patriotic
zzle sticks for
Day: Skewer
berries and
erries
eeze. Serve
nd tonics.
7
er
mint
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afer.
on
s:
p
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t.
26 29
mai tais: Go to
foodnetwork
.com/maitai.
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7
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treats
weekendd::
r bananas as, ,
melted
chocolate
ll in crushedd
berry-
ake cereal;
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.
BOBBYS AT THE
GRILL WITH KOHLS
Shop the whole collection only at Kohls and Kohls.com/BobbyFlay.
EXCLUSIVELY FOR YOUR KEURIG
BREWER.
Bring home the tradition of Europes
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We Hear You...
A few thoughts from our readers this month.
Keep the letters coming!
Reader Letters
I loved your French toast recipes [Fun
with French Toast, April 2013], but I
think I can add a great one. A neighbor
gave me a box of panettone bread and I
didnt know what to do with it, so I made
it into French toast. It was amazing!
Sharon Ciggelakis
Edison, NJ
I was enjoying Chefs 50 Favorite
Kitchen Tools [April 2013] until I saw
the shark-skin grater. I realize that
Food Network Magazine is not an
environmental magazine, but with
sharks under so much environmental
pressure from over-fishing and pollution,
I was disappointed to see a shark-skin
gadget highlighted.
Mandy Vodak-Marotta
Grand Cayman, Cayman Islands
My daughter made the Basic Vanilla Cake
recipe for the Lemon Meringue Cake
[Happy Birthday, January/February
2013], and it was so dry that we had to
throw it out. What went wrong?
Lynda Fuller
Nanaimo, British Columbia
Editors Note: Were sorry the recipe
didnt work for you. We originally called for
either heavy cream or milk in the batter,
but the results are better if you use cream,
so we updated the recipe online with
this and a few other changes. You can
find the new recipe at foodnetwork.com/
basicvanillacake.
When I saw the birds
nests in the April
2013 issue [Nest
in Show], I knew
I had to make them
for my office soiree.
I made bite-size versions
by using a mini-muffin pan, and I filled
them all with jelly beans. The nests were
a huge hit with my coworkers. Keep the
ideas coming!
Alaina McCoy
Fort Lauderdale
I was outraged that your magazine
selected March 29, the day Christians
observed as Good Friday this year,
the most solemn and sacred day of
Christianity, to host a happy hour on
your March 2013 Calendar.
Courtney Voses
Long Beach, NY
Editors Note: Thank you for pointing this
out. It was an oversight, and we apologize.
I have been a bartender for more
than 13 years, and Im always excited
to see new twists on drinks. Alex
Guarnaschelli and Marc Forgiones
cocktails were both absolutely
outstanding [He MadeShe Made,
April 2013]. Alexs was bubbly with a
gin bite to it, and Marcs was sweet
and perfect for hot days.
Kim Burgess
Ben Lomond, CA
I love the 50-recipes booklets. I use
them all the time to get my family fed
in fun, healthy ways. Just tonight we
had amazing macaroni and cheese
from 50 Twists on Mac & Cheese
[March 2013] and a salad dressed
with Creamy Italian from 50 Salad
Dressings [April 2013]. Thank you for
putting out such a wonderful magazine
every month from cover to cover!
Stephanie Coleman
Corona, CA
I was
asked to
bring a
dessert
for Easter
dinner, and my host is
unable to tolerate gluten.
So the Hazelnut-Mocha
Dacquoise in the April
2013 issue [Have Your
Cake...] looked like a great
option. The cake took a bit
of time, but it was totally
worth it. Thank you for
challenging home cooks
with unique and delicious
recipes like this one.
Suzanne Sandison
Grand Rapids
I prepared the April 2013 cover recipe, Pasta with Turkey
Meatballs [Weeknight Cooking], for my husband, who
is a smother every form of pasta in red sauce kind of
guy. Three helpings later, he declared this recipe terrific!
After 26 years together, this was the first pasta recipe
he ever accepted without heating up a side of red sauce
just in case.
Mary Pat Triulzi
Allison Park, PA
F
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,
You Asked...
Food Network stars answer your burning questions.
Keep basil in
a plastic bag
with a damp
paper towel.
Letters
Have a
question for a
Food Network
star?
Write to us at
foodnetwork.com/
magazine.
The content of all submissions
(including letters, recipes and
photographs) should be original
and becomes property of
Food Network Magazine, which
reserves the right to republish
and edit all correspondence
received. By making a
submission, you guarantee
that you possess all necessary
rights to grant the material to
Food Network Magazine.
Michael, when
grilling meat and
fish, is it best to
season before
grilling or during?
I was once told
to season when
the dish is half
cooked.
Matt Dyment
Somerville, MA
Definitely before. I
season my steaks and
roasts the night before
and my seafood about
an hour before grilling.
The seasoning makes
for moist and much
tastier food.
Michael Symon
Robert, with your
busy schedule on
the road, how do
you find time to
work out?
Mike Altieri
Norristown, PA
Sometimes I have to use
a hotel gym because I
travel 345 days a year.
Nine out of 10 times, I
find a major gym next
to the hotel that opens
around 4 a.m., so I can
exercise before the
shoots. I work out six
days a week, doing one
body part per day: chest,
back, shoulders, arms,
legs. And I run and do
abdominal exercises.
Robert Irvine
Ina, I noticed you
often go outside
to your garden to
pick fresh herbs
for recipes.
Do you have
a method for
preserving herbs
like basil and
cilantro? Drying
doesnt seem to
retain the flavor.
Maggie Kadlecek
Austin
The only way to keep
basil is to wash it, dry
it well and put it in a
plastic bag with an ever-
so-slightly-damp paper
towel. For cilantro? I
never use it because
I actually dont like
it. I think it tends to
overpower a dishits
such a strong flavor.
Ina Garten
Bobby, my
dad thinks not
cleaning our
grill after a meal
will give the
food even more
smoky flavor.
Is this true?
Brianna Hoover
Madison, WI
No, you should always
clean your grill. You
want your food to taste
like the food youre
actually cooking as
opposed to the food
you previously cooked.
You should clean the
grill and brush it when
youre done cooking. I
have a grill brush, and
thats all I use. Make sure
the grill is still hotits
easier to clean while the
grates are warm.
Bobby Flay
Ree, what meals
do you regularly
cook ahead, or
double and then
freeze?
Brenda Erwin
Hurst, TX
My Chicken Spaghetti
recipe (foodnetwork
.com/chickenspaghetti)
is definitely one of
those casseroles I tend
to doubleand often
tripleso I can have
extra pans for the fridge.
Lasagna is another one:
If Im going to cook up a
big meat sauce and boil
noodles, I might as well
make twice the amount.
The mess isnt that
much bigger, and I get
more bang for my buck.
Some other things I love
to freeze: sloppy joe mix,
spaghetti sauce, taco
meat and even pulled
pork or beef brisket.
If you wrap them
carefully, theyll do just
fine in the freezer.
Ree Drummond
B
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:

A
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.
Learn more about
CHOCOL ATE BE YOND COMPARE
at LI NDT. COM
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MASTERING THE ART OF R EFINEMENT
C
o
p
y
r
i
g
h
t

2
0
1
3

P
a
n
e
r
a

B
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a
d
.

A
l
l

r
i
g
h
t
s

r
e
s
e
r
v
e
d
.
At Panera, weve committed to using antibiotic-
free chicken in all of our salads. It takes extra work,
but we think it tastes better that way. And it gives
you even more reason to love your favorite salad.
Learn more at panerabread.com.
MONTH 2013 FOOD NETWORK MAGAZINE 31
Food News
WHAT YOU NEED TO KNOW THIS MONTH
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(
3
)
.
Lemons dont stand
a chance against this
ferocious juicer.
$12; mcphee.com
Create a shark-
infested punch bowl
with this ice tray.
$8, Mustard; amazon.com
This scary-looking shark
actually protects your
hands: Its an oven mitt.
$18; fredare.com
Crack open a cold
one with the jaws of
this bottle opener.
$7; crateandbarrel.com
SHARKS
are attacking
the kitchen.
Food
News
Some new
SEED programs
are worth
checking out.
Your best gardening tool this
summer just might be your library
card: Seed-lending programs
have been sprouting up at public
libraries across the country.
More than 50 institutions allow
members to check out seeds, plant
them and return some of the next-
generation seeds so others can
borrow them the following season.
No green thumb? No problem,
says Rebecca Newburn, who
helped pioneer the movement
at Californias Richmond Grows
Seed Lending Library. Unlike with
books, we dont charge late fees,
she says. To find a program near
you, visit richmondgrowsseeds
.org/sister-libraries.
DUE
NAME
RETURN
FROM THE
LIB
RA
RY
NAME
GROUND BEEF
is on a health kick.
News
FROMM
LIB
RR
T
O
M
A
T
O
seeds
T
O
M
A
T
O
S E E D
S
DUE
NAME
RETURN
FROM THE
L
IB
R
A
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Y
GUM CHEWERS TAKE NOTE:
Tasters who chewed minty gum during a recent study were more likely to pick
chips, cookies and candy over fruit and vegetables after they nished the gum.
A possible explanation: The minty avor makes fruit and veggies taste bitter.
SOURCE: UNIVERSITY OF BUFFALO
Youll soon be able to get your ll of
healthful omega-3 fatty acids in a burger
instead of the usual sh. Researchers at Kansas
State University learned that omega-3 levels in
beef increase dramatically when axseed is added
to a cows grain. A quarter-pound of ground beef
from one of these cows contains 200 milligrams of
omega-3s (standard ground beef has none). Look for
the enriched beef, called GreatO, in grocery stores
starting this summer; it will be sold nationwide by the
end of the year.
TO
M
A
TO
seeds
PEPPER
S E E DS
P
H
O
T
O
S
,

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The PARTY BUS has a whole new look.
The trendy new way to transport a party: on a bicycle built for 17. These super bikes
are rolling into cities around the country, including the Twin Cities (pedalpub.com),
where you can drink from kegs while bar hopping around town, as well as Portland, OR
(brewcycleportland.com), and Flagstaff, AZ (alpinepedaler.com). In Raleigh, NC, you can
commission one for a three-stop dinner tour (trolleypub.com). Prices start at $25 per
seator you could pony up $40,000 and buy your own bike at hammacher.com.
Tree extra-loud cheers for third-row seating. An ef cient yet powerful 290-horsepower V6. Available
550-watt Infnity audio, and standard voice-activated Blue Link navigation that helps you fnd
fun wherever its hiding. Fun just got way bigger, with the new 7-passenger Santa Fe. Hyundai.com
2013 Santa Fe GLS model shown. Innity audio available on LIMITED model only. Innity is a registered trademark of Harman International Industries, Inc. Only use Blue Link and corresponding devices when it is safe to do so. Blue Link subscription service agreement
required, sold separately after initial trial period. Features and fees vary by subscription plan. For additional details and system limitations visit HyundaiBlueLink.com or see your local Hyundai dealer. Blue Link is a registered trademark of Hyundai Motor America.
Hyundai is a registered trademark of Hyundai Motor Company. All rights reserved. 2013 Hyundai Motor America.
Food
News
A bump on the
inside surface
of the can
helps aerate
the beer as you
drink, releasing
extra avor.
The wider mouth
gets your nose
closer to
the beer.
The curved lip
directs the
beer toward
the front of
your tongue for
maximal avor.
BEER SNOBS can now drink from a can.
The founder of Samuel Adams, Jim Koch, has said since he launched the company
that he would never put his beer in a can. Looks like he changed his mind:
The brands Boston Lager will get canned starting this summer. Koch spent
two years and $1 million researching and developing new can designs. Are the
improvements noticeable? Well leave that for the beer snobs to decide.
From $15 for a 12-pack
BEWARE THE COLOR OF YOUR SNACK PACKAGES:
During a recent study, people perceived a candy bar with a green calorie label to
be healthier than a bar with a red labeldespite the fact that both labels had the
same numbers. SOURCE: CORNELL UNIVERSITY
BURGER
BUNS are
taking names.
Lest you forget where you
are when youre eating
your next great burger,
some restaurants are
slapping their logos on
the buns. At the Florida-
based chain BurgerFi
(burger.com) and at Just
Georges (justgeorges.com)
in Virginia Beach, buns are
pressed with a branding iron.
And at Los Angelesbased
Umami Burger (umami.com),
a giant U is airbrushed
onto each top with a
avorless spray.
WEDDINGS JUST GOT SWEETER.
Brides and grooms are giving guests something more exciting than rice to toss after
the ceremony: rainbow sprinkles. Los Angeles wedding planner David Tutera says he
has had tons of requests for them recently. These brides want a sweet send-off,
he says. Not that sprinkles are their only option. Other wedding pros told us theyve
seen crowds throw marshmallows, cereal, oats and rosemary.
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Since
1982

KETTLE
STYLE?
WHAT EXACTLY DOES KETTLE-STYLE MEAN? SIMILAR TO KETTLE BRAND

CHIPS? RESEMBLING KETTLE BRAND CHIPS? WERE NOT QUITE SURE.
ALL WE REALLY KNOW IS, WEVE BEEN COOKING UP REAL CHIPS MADE
WITH REAL INGREDIENTS BY REAL PEOPLE IN OREGONS WILLAMETTE
VALLEY FOR OVER 30 YEARS. KETTLE ISNT JUST A STYLE. ITS OUR NAME.
W W W . K E T T L E B R A N D . C O M
the kettle chips
TM
In the Know
JJU JU JUN JUN JUNE NE NE 220 0113 FOOD NETWORK MAGAZINE 37
Please
Remain Seeded
We were shocked to hear the
latest watermelon buying
stats: Nearly a third of the
people who live in the South
Central statesincluding
Texas, Louisiana, Arkansas
and Oklahomaprefer
watermelons with seeds,
compared with only about
10 percent in other parts of the
country. Oddly enough, these
folks arent choosing the seeded
version because of the price:
Seedless watermelons cost
about the same as seeded in
markets across the country.
Get the scoop on watermelon seeds.
Then, upgrade your grilling gear and
tour Sunny Andersons kitchen.
PHOTOGRAPH BY KANG KIM
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In the Know
Plain Buns vs Potato Buns
Potato buns have about twice as much sugar as plain
(thats why they taste so much sweeter), but they also contain
more protein. Beyond that, the two are almost identical in fat,
calorie and ber counts, so pick the one you like.
WINNER: Its a draw
Potato Chips vs Tortilla Chips
Potato chips are higher in vitamin Can ounce gives you
10 percent of your daily recommended intakebut thats their
only upside. Tortilla chips are lower in calories, fat, saturated fat and
sodium, and they contain more calcium. Bonus: The dips you eat
with tortilla chips (guacamole and salsa) are more healthful than
standard ranch or sour creamand-onion dip.
WINNER: Tortilla chips
Hamburger vs Hot Dog
Franks and quarter-pound burgers each contain
about 200 calories, but a single hot dog has more than
25 percent of your maximum daily sodium (compared with
only 3 percent in a burger patty). Most hot dogs are also
higher in fat and contain nitrites, preservatives that
may increase your cancer risk.
WINNER: Hamburger
Sweet Pickles vs Dill Pickles
Sweet pickles have seven times the calories and more than
13 times the sugar content of dills. Dill pickles contain almost
twice as much sodium as sweet pickles, but assuming you dont put
too many slices on your burger, theyre the better option.
WINNER: Dill pickles
Before you re up the grill, nd out how your
summer cookout staples stack up.
Our Expert: Takami Kim is a registered dietitian with
NewYorkPresbyterian Hospitals Department of Food and Nutrition Management.
Which Is Healthier?
Ketchup vs Mustard
Neither of these fat-free condiments is a bad choice,
but while a tablespoon of ketchup contains 4 grams of sugar
and 20 calories, yellow mustard has almost no sugar or calories.
The only downside: Mustard is slightly higher in sodium.
WINNER: Mustard
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Non-fat milk. Live and active cultures. Thats it.
Two simple, real and perfect ingredients. And nothing else.
#tastereal
REAL IS CRAFTED,
AUTHENTIC
AND SIMPLE.
JUST LIKE YOGURT
SHOULD BE.
We found all sorts of new gear for
the griller who has everything.
This oversize
spatula is nearly
10 by 10 inches.
$19, Mr. Bar-B-Q;
qvc.com
They pop open!
These disposable Flings trash
bins go right in the garbage!
$4 each; containerstore.com
This Heat Shield set comes with
interchangeable attachments,
including a sh ipper, silicone
basting brush and fork.
$50, Grill Daddy; amazon.com
Keep an eye on your
grills temperature at night
with a glow-in-the-dark
thermometer.
$11, Man Law; kohls.com
The Grillbot does your dirty
work: Place it on grimy grill
grates, then let it roll around
and scrub off food and grease.
$100; grillbots.com
Flip four
hamburgers
at once!
HOT STUFF
In the Know
Slip on this
oven mitt and
aunt your
cool tattoos.
$15, DCI;
neatoshop.com
During
off-hours, this
wacky cover
disguises
your grill as
an extra-large
mustard
bottle.
$15; bbqzoo
.com
With the Flippin Easy Grill Basket,
you can rotate small ingredients
like vegetables and shrimp with
one quick turn.
$50; surlatable.com
This Himalayan salt plate, ideal for
searing sh or meat, comes with a
porcelain-coated holder for easy transport.
$50, Charcoal Companion;
broadwaypanhandler.com
You can
load about
seven pounds
of charcoal into
this collapsible
chimney starter,
then fold it at
for storage.
$25, Outset;
cooking.com
This BBQ Vertical Roaster
doubles as a grill basket
when you remove the center
piece. The wooden handle
detaches, too.
$45, Schmidt Brothers;
westelmmarket.com
The tray under this
Newton Prep Master
will catch all the juices
from your grilled meat.
$140; johnboos.com
for information
Stash this folding utility lighter
in your pocket: It collapses
to less than six inches.
$4, Scripto; lowes.com for stores
Show everyone whos top dog at the grill
by sporting one of these hot dog tees.
From $23; spreadshirt.com
Show your patriotism by
waving this Star Spangled Spatula.
$65; areaware.com
Fans of the Big Green Egg outdoor cooker
will ip over this 10-foot-long string of patio lights.
$30; biggreenegg.com for stores
Claim your cooking
spaceand protect your
deckwith this 46-inch-
square outdoor grill mat.
$116; wayfair.com
M
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In the Know
Judge who terrifies
me the most
Simon Majumdar Mo Rocca Jeffrey Steingarten
Dream judge Julia Child James Beard Auguste Escoffier
Nightmare secret
ingredient
Flour Monkfish liver Seitan
Dream secret ingredient
Most intimidating
Iron Chef
Michael Symon
Geoffrey Zakarians style
always intimidates me.
Morimoto. Ive seen him put out
dishes with 20 elements!
Pregame ritual
Go for a run, psych up my
sous chefsgo!
I talk to my cutting board and
ask it to be good to me.
Green tea
Postgame ritual Lunch and cocktails I get beers with my sous chefs.
If we lose, we lick our wounds
and think about the next battle.
If we win, its champagne.
Kitchen Stadium wish A wood-burning oven More people in the crowd
Its perfect. It feels like home
these days.
Secret weapon Chile oil My calm demeanor
Focusing on the secret
ingredient
What Id make for an
Iron Chef potluck
The barbecue buffalo ribs I
made against Rick Bayless
A bottle of
bourbonI would let
them do the cooking!
Green plantain empanadas
with spinach, manchego
and artichokes
Numb/Encore by Jay-Z
and Linkin Park
Alive by Pearl Jam
Street Fighting Man by
The Rolling Stones
Relentless Busy Warrior
Most embarrassing
Iron Chef moment
My cheese fondue curdled.
My pants ripped
during Next Iron Chef.
I undercooked some
tapioca pearls for Jeffrey
Steingarten and he caught me.
One word to describe
an Iron Chef
If the show had entrance
music, my song would be
er
b
t
C
wounds
Buffalo Spanish octopus
BOBBY FLAY MARC FORGIONE JOSE GARCES
m
The Rolling Sto
Cast Iron
Cuttlefish
ur
fishh
Simo
Ju
owd
It s
r
ef.
t
te St
Jeffrey Steingarten and
Simon Majumdar
My wife Michael Ruhlman
In order: Jeffrey Steingarten
and Simon Majumdar
Lidia Bastianich, Julia Child
or Chef Auguste Gusteau
from Ratatouille
President
Barack Obama
Fergus Henderson Jol Robuchon
Durian I dont have any! Tofu Blowfish
No contest: Bobby Flay Myself Morimoto Geoffrey Zakarian
Sharpening my knives 100
times and eating Twizzlers
Stretching Listening to Metallica
One hour of pilates and
three macchiatos
A long nap followed by a
bellini with my team at a local
restaurant
I wipe off all my sweat and relax
to forget about the battle.
Metallica and whiskey
Partagas Serie D No. 4
Cuban cigar and a martini at
Collichio & Sons with my team
Chocolate tempering machine
and a new ice cream
machine that isnt jinxed!
Change the stove to one that
uses Binchotan charcoal.
More time Bigger refrigerators
Dessert My energy Acidity Thats why they call it a secret!
Smoky bacon and
fried-egg sandwiches on
grilled sourdough
Sustainable whole tuna
Id break it down into several
tuna dishes.
Smoked pork butt Ros champagne
Runnin with the Devil by
Van Halen
Kitano Ryoba by
Saburo Kitajima
One by Metallica
Fly Me to the Moon
by Frank Sinatra
Ferocious Under pressure Fearless Blessed
Almost falling over while
bringing mortadella back to
my station
I cut myself with a crab shell
(Ive never cut myself
with a knife).
An explosion with a Vita-Prep
while making mole
Mangling the sabering of a
bottle of champagne last year
II d
00
ers
by a
a local
I
and
na
yself
fe).
An
.
A
Cherries
The ingredients I need to make
space food
Whole suckling pigit already
happened and I won!
Fresh white truffles
MASAHARU MORIMOTO GEOFFREY ZAKARIAN
on
a
tun
U d
MICHAEL SYMON ALEX GUARNASCHELLI
See who wins
the Tournament
of Champions
at 10 p.m. ET on
June 2 (catch the
show Sundays
at 9 p.m.).
On Iron Chef America: Tournament of Champions, Food
Networks culinary giants are facing their most formidable
opponents ever: each other. We asked the competitors in
this all-star grudge match some revealing questions....
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In the Know
Serious crush
Sunny collects mortars
and pestles because she
loves the way they look,
but she also uses them
as entertainment during a
dinner party: Shell crush
garlic or grind a quick pesto
in front of guests. I like to
give people a show, she says.
Island style
I could have 10,000 square
feet of counter space and it
would still not be enough,
Sunny says. This mobile island
helps. She added tiles to the
sides to match the original
tiles under the range.
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G
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T
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When Sunny Anderson was shopping
for a new place to live in Brooklyn, her
list of demands was short. I didnt
care if the sink leaked or if the water
pressure was bad, she says. I just
needed a place for my range. She had
just bought a 48-inch Wolf (the one
she uses on her show Cooking for Real),
but every kitchen she saw would
have required a major renovation to
squeeze it in. Then she found a three-
story house with an open kitchen.
The minute she laid eyes on the tiled
hearthjust the right size for her
rangeSunny knew she was home.
She was able to make small changes
and turn the kitchen into a space that
felt totally personal. She painted the
walls bright yellow, laid new floors
and added a fun chandelierand
she finished it in time to shoot all the
photos here for her latest cookbook,
Sunnys Kitchen (out in September).
Sunny likes the result so much that
she just might settle in, which is no
small deal for someone who has lived
in 18 cities. Its so great to know my
neighbors, finally, she says. Im
never going to leave this house.
Sunny Anderson shows off her
colorful Brooklyn kitchen.
Southern touch
Sunny calls this her I love me wall.
The eurs-de-lis remind her of the
time she lived in New Orleans and
started falling in love with food.
Cabinet appointments
Sunny keeps meaningful pieces that she
has collected over the years in this built-in
cabinet to protect them from herself. I break
everything, she says. Her favorites include
a souvenir plate from Germany and a glass
pitcher that was a gift from Food Network.
Turn the page to get
Sunnys look.
Star
Kitchen
PHOTOGRAPHS BY DAVID A. LAND
In the Know
Space is limited
in Brooklyn,
so a chrome
pot rack
helps. $136;
potracksource
.com
Get the Look
Sunny personalized
her kitchen cart by
adding tiles to the
sides. $500, Home
Styles; meijer.com
Because she has several cats who like to paw at the
curtains, Sunny made hers out of this extra-sturdy
barkcloth fabric, in the Monstera Leaf Garden
pattern. $17 per yard; islandshawaiianfabric.com
Pick up some of Sunnys nds for your own kitchen.
Sunnys kitchen
is in the back of
her house and
doesnt get a ton
of sunlight, so she
painted the room
with Gliddens
Dazzling Daffodil
to make it brighter.
From $20 per
gallon; glidden
.com for stores
When Sunny bought a
giant vintage sign from
Dr. Bob, a New Orleans
artist, he gave her one
of his smaller pieces as
lagniappe, a Creole word
for freebie with purchase.
From $65; drbobart.net
for information
These 21-inch-tall Fleur De Lys wall decals come
as a set of four. $50; stickerbrand.com
One day Sunny hopes to take the white paint
off her tin ceiling panels to expose their
metal nish. You can buy new versions of
white or tin for your kitchen. From $4 per
square foot; armstrong.com for stores
This four-arm
chandelier
plugs right into
an outlet. $100;
amazon.com
A
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P
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43% Warm. 57% Breezy.
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A rainbow of color from natural ingredients.
Goldfish
Colors Crackers
When it comes to these guys,
theres no such thing as a fake smile.
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2

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.
goldfishsmiles.com
Daniela Perez-Reyes
CATERER AND BARTENDER Haleiwa, HI
Dream show Come to Peru: She cooks
traditional food from the country where
she grew up.
Fantasy dinner date The Dalai Lama:
Hes an awesome guy. Id make him
tiradito, Peruvian ceviche.
Best cooking tip Dont be scared of chiles.
Cut them in half and take out the seeds and
veins. Wear gloves and use a paring knife.
Andres Guillama
CHILDHOOD OBESITY PREVENTION
COACH Waynesville, NC
Dream showLast Man Standing:
He encourages young men to get in
the kitchen.
Claim to fame He lost 150 pounds by
lightening up his familys Cuban dishes.
Best cooking tip Treat chorizo like garlic:
Start any dish with just a tablespoon of
diced chorizo sauted in olive oil.
Nikki Dinki
FOOD BLOGGER AND RADIO HOST
New York City
Dream showSemi-Vegetarian: She makes
vegetable-centric dishes with meat in a
supporting role.
Signature dish Spinach and edamame
sauce over pasta with chicken meatballs
Fantasy dinner date Giada De Laurentiis:
She taught me to cook. Id make her a
fantastic soup and a crostini tasting flight.
Chad Rosenthal
BARBECUE RESTAURATEUR Ambler, PA
Dream show Eating Great Late: He finds
the perfect spots for late-night grub.
Signature dish Dry-rubbed 16-hour
hickory-smoked brisket
Fantasy dinner date Mr. Wizard from
Mr. Wizards World: Id make spicy Korean
fried chicken wings and see how he reacts.
Danushka Lysek
PRIVATE CHEF New York City
Dream show Conquer the Kitchen:
She helps people get over their
fear of cooking.
Claim to fame She has appeared on five
reality shows, including Chopped, and
calls herself reality TV royalty.
Fantasy job Shed be a race-car driver.
My dream car is a Ferrari 458 Italia.
Meet the Contestants
Stacey Poon-Kinney
RESTAURATEUR San Diego
Dream show Vintage Kitchen: She puts
modern twists on Grandmas favorite
recipes.
Signature dish Maple-bacon cheesecake
based on her moms traditional recipe
Best cooking tip Let your kid stir. The
more involved and interested children are
in the kitchen, the better.
One of these competitors will be the next Food Network star. Who has what it takes?
In the Know
Russell Jackson
CHEF San Francisco and New York City
Dream showThe Next List: He talks
about whats cutting edge in food and
restaurants.
Signature dish Duck hearts roasted in
ras el hanout (Moroccan spice blend) over
smoked wheat berries with kimchi puree
Dream dinner date English chef Marco
Pierre White: Id make him something
really simple, like a roast meat and
creamed spinach.
Viet Pham
CHEF AND RESTAURATEUR Salt Lake City
Dream show Its developing organically.
Ive been blessed with skills, and I want to
incorporate them into my show.
Claim to fame He beat Bobby Flay on
Iron Chef America in Battle Ground Meat
by making beef-fat ice cream.
Lead actor in the movie of his life The
Chairman on Iron Chef America: He
was incredibly respectful to my family.
I was so impressed.
Chris Hodgson
CHEF AND RESTAURATEUR Cleveland
Dream showExtreme Food Makeover:
He helps people pull off food at important
events, like their weddings.
Claim to fame He was on The Great Food
Truck Race and is credited with bringing
food trucks to Cleveland.
Lead actor in the movie of his life
Will Ferrell: I have a comical
life. Im quirkyI always have an
awkward comment.
Rodney Henry
PIE SHOP OWNER AND FORMER
ROCK STAR Baltimore
Dream show The Pie Guy: He travels to
ranches and orchards and makes pies, all
while showcasing local musicians.
Best cooking tip Dont overwork your
piecrust. The less you touch it, the better
it will be.
Signature dish The Baltimore Bomb:
a vinegar-soaked shortbread pie with
crushed Berger Cookies and ganache
Chef Lovely
CATERER North Hollywood, CA
Dream show Glam Chef: She hosts a
late-night food and talk show with celebrity
guests, a DJ and cocktails.
Always in her refrigerator Savory and
sweet flavored butters, champagne,
ice cream and sparkling mineral water
Fantasy job Shed be a singer, performing
a mixture of hip-hop and pop. Im more
talented than Rihanna.
Damaris Phillips
COOKING INSTRUCTOR Louisville, KY
Dream show Meals to Trap a Man: She
teaches single women how to use Southern
food to get to a mans heart.
Signature dish Sweet-potato biscuits with
smoked pork loin and pickled butternut
squash slaw
Always in her pantry Homemade flavored
vinegars and oils infused with lemongrass,
ginger, basil and more
In the Know
Catch the
Food Network
Star premiere
on June 2 at
9 p.m. ET.
In the Know
Nothing gets Guy Fieri
revved up like his collection
of great American cars.
PHOTOGRAPHS BY DAVE LAURIDSEN
Guy
CAR
GUY FIERIS CAR COLLECTION started inside
a pair of old Ugg boots. It was 1996, and
the chef and his wife, Lori, had a new son,
Hunter, but Guy was distracted: He was on
the prowl for a vintage Chevy Chevelle. The
Chevelle was the car when I was growing up,
says Guy. So when a 71 model was for sale
nearby, he went to see it. I almost died, he
says. Guy had to have the carhe just didnt
have $25,000 to buy it. That night, he told
Lori he was going to mortgage the house,
which didnt go over well. Then, with a smirk,
Guy reached into an old boot and pulled out
$12,000 in cash that he had been secretly
stashing, one $20 bill at a time. The next
daywith his savings and some negotiating
skills (he threw in free meals for a year at his
restaurant Johnny Garlics)the car was
his. He didnt love the color at rst. I really
didnt want a yellow car, he says. But it grew
on himso much so that he has amassed a
whole collection of yellow speedsters and
trucks. At his home in Santa Rosa, CA, he
showed us some of his favorites.
Guy has his own
car lift!
2011 Chevrolet Camaro

NICKNAME: SS Ryder
This was the rst 2011 yellow convertible Camaro
off the factory line. Its also Ryders favorite.
Even when its cold, Ryder is like, Dad, you cant
put the top up! Guy says.
2007 Chevrolet Corvette

NICKNAME: Big Bite
As the name suggests, Guy rewarded himself with this car right
after he landed his rst cooking show on Food Network.
NE JUNE 2013
Guy rewarded himself with this car right
rst cooking show on Food Network.
2011 Chevrolet Camaro NICKNAME: SS Ryder
Thi th t 2011 ll tibl C
2007 Chevrolet CCorvette NICKNAME: Big Bite
In the Know
Help Guy
name his car!
2007 Shelby Cobra

NICKNAME: Live Fast
This personalized all-black car was a gift from its
designer, industry icon Carroll Shelby. Guys youngest
son, Ryder, wont ride in it: Its too loud!
1971 Chevrolet Chevelle

NICKNAME: SS Hunter
The rst car in Guys collection is still his most precious:
It was my rst love, he says. Ill never sell it. Ill sleep
in it before I sell it. (SS stands for Super Sport.)
1976 Jeep CJ-5

NICKNAME: Devil CJ
Although this Jeep is nearly 40 years old, it has only
55,000 miles on it. It was one of Guys biggest projects:
The whole thing was rebuilt from the inside out.
2006 Chevrolet Kodiak >
NICKNAME: Full Bore
An extra step drops down when
Guy opens the door so he can
climb in. Hunter drove it to a
high school dance, Guy says.
But he only has his permit, so he
shows up in a huge truckand
then his mom gets out!
1969 Chevrolet Corvette

NICKNAME: TBD
Guy got this vintage Corvette earlier this year. He hasnt
decided what to call it yet. Have ideas? Send
them to him at foodnetwork.com/nameguyscar.
EXCLUSlVELY AT
2013 Lowes Companies, Inc. All rights reserved. Lowes, the gable
design and Never Stop Improving are trademarks of LF, LLC. Lowes.comIaIIenandroth
EVERYONE SAYS YOU LOOK GOOD IN RED.
GUESS YOUR PATIO DOES, TOO.
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patio set that perfectly matches your sense of style at Lowes.com/Patio.
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MAKE AN ORDI NARY NI GHT I NT O AN EXT RAORDI NARY
EVENI NG WI T H BUI TONI
PASTAS AND SAUCES

Whats the difference between an ordinary night and a date night?
Its simple: your desire to make the most out of dinner at home.
BUITONI pastas and sauces deliver the right touch of extraordinary
every time you use them. Because every BUITONI product embraces
the essence of la bella vita Italiana: high-quality, all-natural
ingredients, simply prepared and artfully presented.
I NGREDI ENT S
1 medium eggplant, coarsely chopped (about 3 cups)
6 tablespoons olive oil
3 marjoram sprigs, leaves removed, stems discarded
1 tablespoon chopped parsley
1 clove garlic, nely chopped
jalapeo, nely chopped
1 package (9 ounces) BUITONI Refrigerated
Four Cheese Ravioli
24 tablespoons shredded pecorino or parmesan cheese
Salt and ground black pepper
FOUR CHEESE RAVIOLI WITH
EGGPLANT AND MARJORAM PESTO
MAKES 3 SERVINGS
DI RECT I ONS
HEAT large nonstick skillet over medium-high heat.
Add eggplant; cook, stirring frequently, for 6 to 8
minutes or until tender. Remove from skillet.
CHOP cooked eggplant until it resembles
coarse cream. Transfer back to skillet. STIR in oil,
marjoram leaves, parsley, garlic and jalapeo;
season with salt and pepper.
PREPARE pasta according to package directions.
Add to skillet with cheese and toss gently to coat.
VISIT BUITONI.COM FOR MORE GREAT RECIPES
AND DINNER IDEAS. LOOK FOR BUITONI PRODUCTS
IN YOUR GROCERS REFRIGERATED SECTION.
Four Cheese Ravioli with
Eggplant and Marjoram Pesto
ADVERTISEMENT
Unless noted to the contrary, all trademarks are owned by Socit des Produits Nestl S.A. Vevey, Switzerland, or used with permission.
TORTELLINI WITH PESTO AND
SUN-DRIED TOMATOES
I NGREDI ENT S
2 packages (9 ounces each) BUITONI

Refrigerated Three Cheese Tortellini
cup BUITONI Refrigerated All Natural
Pesto with Basil
cup (1.5 ounces) BUITONI Refrigerated
Freshly Shredded Parmesan Cheese
cup sun-dried tomatoes, drained
and chopped
bunch basil, chopped
MAKES 3 SERVINGS
DI RECT I ONS
PREPARE pasta according
to package directions.
DRAIN pasta.
TOSS with pesto, cheese,
tomatoes and basil.
SERVE hot or at
room temperature.
Serve crusty Italian bread
alongside a small dish of
olive oil, salt and pepper
Add fresh diced tomatoes
for quick homemade
bruschetta
Pair a delicious Italian
wine to bring out avors
Mix a colorful salad using seasonal lettuce such as
radicchio, arugula and romaine
Have dinner somewhere differentin the backyard
or on the living room oor. Or spread a blanket for
an impromptu picnic
Complement your date night meal
Contest open to legal residents of the United States and D.C., excluding legal residents of MD and VT, age 18 or older. Void in MD,
VT and where prohibited. Odds of winning depend on number of entries received. Contest starts at 9:00 a.m. ET on May 21, 2013
and ends at 2:00 p.m. ET on June 18, 2013. For full ofcial rules, visit www.foodnetwork.com/supperstar. Sponsored by Television
Food Network, G.P., 75 Ninth Avenue, New York, NY 10011.
Go to FOODNETWORK.COM/SUPPERSTAR for more details.
ENTER THE
FOR YOUR CHANCE TO WIN $5,000 IN CASH!
CREATE A DATE NIGHT ITALIAN MEAL USING
BUITONI REFRIGERATED PASTAS & SAUCES
SUPPER STAR RECI PE CONTEST
Tortellini with Pesto and Sun-Dried Tomatoes
un Cooking
Brush with Greatness
We think this cookout idea is a stroke of
genius: Serve condiments in mini paint pails,
with pastry brushes for spreading (pails,
$4 each, containerstore.com; brushes,
$3 each, norprowebstore.com). The brushes
give you better coverage than a typical
squeeze bottleall the more reason to step
up your condiments, too: Try our homemade
ketchup on page 76.
Serve condiments in style. Then,
steal a famous milkshake recipe
and make your own pickles.
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Fun
Cooking
Wake-Up Call
SPICY SMOKED SALMON BAGELWICHES
ACTIVE: 15 min l TOTAL: 15 min l SERVES: 2
Break out of your
breakfast routine with this
fully loaded bagel.
Sriracha
hot sauce is
a great match
for eggs!
1 Persian cucumber, halved
lengthwise and thinly sliced
1 scallion, thinly sliced
2 teaspoons fresh lemon juice
teaspoon toasted sesame oil
Kosher salt
2 bagels, split
1 tablespoon unsalted butter
4 large eggs, lightly beaten
1 ounce smoked salmon
(about 2 slices), chopped
1 ounce cream cheese,
cut into -inch pieces
1 teaspoons Sriracha
(Asian chile sauce)
1. Toss the cucumber and scallion slices in a small bowl with the
lemon juice, sesame oil and a pinch of salt.
2. Lightly toast the bagels. Meanwhile, melt the butter in a
medium saucepan over medium heat. Add the eggs and a pinch
of salt and cook, stirring, until almost set, about 2 minutes.
Stir in the salmon, cream cheese and Sriracha and cook until the
eggs are set, about 1 more minute.
3. Divide the scrambled egg mixture between the bagels and
top with the cucumber salad. P
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A coffee this bold, yet smooth? Theres only one name for it.
Go to Folgers.com to learn more about all the varieties of Black Silk.
/ The Folger Coffee Company. Keurig, the Cup and Star design, Keurig Brewed and K-Cup are trademarks
of Keurig, Incorporated, used with permission. K-Cup packs for Keurig K-Cup brewing systems.
He Made
We asked Food Network Star winners
Jeff Mauro and Aarti Sequeira for their favorite
baked beans. Who makes the better dish?
JEFF MAUROS
TUSCAN STOVETOP
BAKED BEANS
ACTIVE: 25 min l TOTAL: 55 min
SERVES: 6 to 8
pound thick-cut pancetta, diced
1 medium onion, diced
1 stalk celery, diced
1 large carrot, diced
1 teaspoon dried Italian seasoning
teaspoon red pepper flakes
Kosher salt and freshly ground pepper
4 cloves garlic, minced
cup dry white wine
4 15-ounce cans great northern
beans, drained and rinsed
1 15-ounce can crushed tomatoes
2 cups low-sodium chicken broth
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
to 1 cup shaved
parmesan cheese
Bottl ed balsamic glaze,
for drizzling
1. Heat a large Dutch oven over medium
heat. Add the pancetta and cook, stirring,
until crisp, about 15 minutes. Remove
with a slotted spoon. Add the onion,
celery and carrot to the drippings in the
pot; sprinkle with the Italian seasoning,
red pepper akes, teaspoon salt and
a few grinds of pepper and cook, stirring
occasionally, until the vegetables are
soft, about 8 minutes. Add the garlic and
cook 30 more seconds.
2. Deglaze the pan with the wine,
scraping up any browned bits with a
wooden spoon. Simmer until reduced
by half, about 4 minutes. Add the
beans, tomatoes and chicken broth and
simmer until the beans are soft, about
20 minutes. Stir in the lemon zest and
juice; adjust the seasoning, if necessary.
3. Remove from the heat and stir in the
pancetta; transfer to a serving dish. Top
with the parmesan and cover to melt.
Drizzle with balsamic glaze.
Jeffs
secret
weapon
Fun
Cooking
This
flavorful
dish is inspired
by my favorite
rustic Tuscan
soup, pasta
e fagioli.
She Made
1. Preheat the oven to 400. Set a medium
oven-safe pot over medium heat and add the
bacon. Cook, stirring, until most of the fat is
rendered and the bacon is crisp, about 8 minutes;
remove to paper towels with a slotted spoon to drain.
2. Add the onion, garlic and ginger to the drippings in
the pot and cook, stirring occasionally, until soft and
golden, about 5 minutes. Add the tomato paste and cook
until the color deepens, about 1 more minute.
3. Add the root beer, vinegar, molasses, mustard, red pepper akes and garam
masala to the pot. Stir, then bring to a boil. Add the beans and three-quarters of
the bacon and gently stir so the beans dont lose their shape. Reduce the heat to
medium low and simmer until slightly thickened, about 15 minutes; season with
salt and pepper. Transfer to the oven and bake, uncovered, until thick, about
30 minutes. Let cool slightly, then top with the remaining bacon.
4 slices bacon, cut into 1-inch pieces
1 large white onion, finely diced
1 tablespoon minced peeled ginger
2 tablespoons tomato paste
2 12-ounce bottles root beer
(about 3 cups)
1 tablespoon apple cider vinegar
2 teaspoons molasses
1 tablespoon grainy mustard
Hefty pinch of red pepper flakes
teaspoon garam masala
4 15-ounce cans cannellini beans,
drained and rinsed

AARTI SEQUEIRAS ROOT BEER BAKED BEANS
ACTIVE: 20 min l TOTAL: 1 hr 5 min l SERVES: 6 to 8
Aartis
secret
weapon
ook
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I would
have loved these
baked beans as
a kid. Soda in
my beans? Yes,
please!
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Fun
Cooking
GRILLED CHICKEN DOGS WITH SWEET POTATO FRIES
FOR THE FRIES
cup panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon paprika
1 tablespoon extra-virgin
olive oil
Kosher salt
1 large egg white
2 medium sweet potatoes,
peeled and cut into
-inch-thick sticks
FOR THE HOT DOGS
2 ears of corn, shucked
cup chopped seedless
cucumber
cup chopped orange
bell pepper
Juice of 1 lime
1 teaspoon sugar
Kosher salt
2 tablespoons chopped
fresh basil
1 tablespoon extra-virgin
olive oil
4 chicken hot dogs
2 tablespoons barbecue sauce,
plus more for dipping
4 potato hot dog buns,
split and toasted
1. Make the fries: Put a baking sheet in the oven and preheat
to 425. Combine the panko, cumin, paprika, olive oil and
1 teaspoon salt in a small bowl.
2. Whisk the egg white in a medium bowl until frothy. Add
the sweet potatoes and toss until coated, then add the
panko mixture and toss. Spread the sweet potatoes on the
hot baking sheet and sprinkle with any remaining crumbs
from the bowl. Bake until the fries are tender and crisp,
about 25 minutes.
3. Meanwhile, prepare the hot dogs: Preheat a grill to medium
high. Grill the corn, turning occasionally, until slightly charred,
about 6 minutes; let cool. Cut the kernels of the cobs and
toss with the cucumber, bell pepper, lime juice, sugar and
teaspoon salt in a bowl. Stir in the basil and olive oil.
4. Grill the hot dogs, turning occasionally and brushing with
the barbecue sauce, until marked, about 5 minutes. Put the
hot dogs in the buns and top with the corn mixture. Serve
with the sweet potato fries and barbecue sauce for dipping.
Treat the family to a new
take on franks and fries. Kids Meal
P
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SINCE 1867, THE RICH, SMOOTH FLAVOR
OF FILIPPO BERIO
OLIVE OIL HAS BEEN A

HEALTHY ADDITION TO DELICIOUS MEALS.
SINCE 1867, THE RICH, SMOOTH FLAVOR
OF FILIPPO BERIO
OLIVE OIL HAS BEEN A

HEALTHY ADDITION TO DELICIOUS MEALS.
FI L I PPOBERI O. COM
ADD EXTRA TO ORDINARY
2013 SALOV North America Corp. 2013 SALOV North America Corp.
Perfect
Patties
Make your burger just the way you like it.
Fun
Cooking
STUFFED
THIN
THICK
SLIDERS
Turn the page for the how-tos.
PHOTOGRAPHS BY LEVI BROWN
Our square patties t just right on
standard slider buns.
These come with a surprise inside:
oozy melted cheese.
We modeled our thin patties after
those at popular burger joints.
These bistro burgers weigh a
half pound each.
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STUFFED BURGERS
Gently shape 1 pounds ground beef
chuck into 4 balls. Press your thumb
halfway into each to form a well. Pack
2 tablespoonfuls of shredded cheese
into the middle of each ball. Shape the
meat around the cheese and gently
form into -inch-thick patties. Chill at
least 30 minutes. Preheat a grill to
medium high and oil the grates. Season
the patties with salt and pepper and grill
5 to 6 minutes per side.
THICK BURGERS
Divide 2 pounds ground beef chuck into
4 pieces. Toss each piece back and forth
between your hands to form a 1-inch-thick
patty (do not overwork). Sprinkle generously
all over with kosher salt; let sit 10 minutes
at room temperature. Preheat a grill to
medium high and oil the grates. Grill the
burgers, covered, about 6 minutes per
side, topping with cheese during the last
3 minutes, if desired. Let rest 2 minutes
before serving.
SLIDERS
Working on a piece of parchment paper,
pat 1 pounds ground beef chuck into
a 6-by-8-inch rectangle. Cut into twelve
2-inch squares; refrigerate at least
20 minutes. Season with teaspoon
kosher salt, and pepper to taste. Heat a
large cast-iron skillet over medium-high
heat; add 1 tablespoon butter and let melt.
Cook the patties until a crust forms, about
2 minutes per side, topping with cheese
after ipping, if desired.
THIN BURGERS
Line an inverted baking sheet with parchment
paper. Season 1 pound ground beef chuck
with salt and pepper; form into 4 balls and set
on the pan. Cover the meat with parchment
and atten with another baking sheet. Chill
1 hour. Heat a cast-iron skillet over medium-
high heat and brush with oil. Cook the patties
until a crust forms, 2 to 3 minutes per side;
continue cooking until browned, 1 more
minute per side, topping with cheese during
the last minute, if desired.
Fun
Cooking
1 in 5 children struggles with hunger in America, but you can help make a difference
with something as simple as a bake sale. Every $1 raised through Bake Sale for
No Kid Hungry can connect a child facing hunger with up to 10 meals. Whether you like
to bake, buy or sell, together we can make No Kid Hungry a reality.
Visit bake.nokidhungry.org to learn how you can get involved today.
BAKE SALE FOR NO KID HUNGRY
TENTH
ANNIVERSARY
OFFICIAL BAKING INGREDIENT PARTNERS TELEVISION PARTNER
ADVERTISEMENT

Patricia Bannan, M.S., R.D., is a Los Angelesbased registered dietitian specializing in
nutrition and health communications. The author of Eat Right When Time Is Tight, Patricia
is passionate about helping children and adults implement easy steps to improve their lives.
I
ts time to celebrate dads, grads and the
long days of summer. With a basic plan,
you can make day-to-day and celebratory
meals delicious and nutritious. You have this
wonderful mix of beautiful produce at this time
of year, says Patricia. Its the season of all these
delicious, refreshing fruits, including grapes. A
healthy summer diet starts with taking advantage of
whats fresh. What I like to do is keep it simple and
let fresh, in-season ingredients really shine through.
One of the key tools for cooking healthfully at
this time of year: the grill. You can make kebabs
with whatever meat or sh youre using, and mix it
up by pairing different fruits and vegetables with
the protein, Patricia says. The heat on the grill
caramelizes the fruit. You get the wonderful avor
of the grill paired with this sugary caramel avor.
Grapes from California, one of Patricias
favorite fruits, are in season now through January.
Whether theyre enjoyed as a snack or used as an
ingredient in a dish, the sweetness, avor, texture,
and crunch of grapes really adds a lot. And theyre
so nutritious. Packed with antioxidants and other
polyphenols, grapes are a quick, easy ingredient to
add to many dishes. Theyre healthyand theyre
California-grown. Added bonus: Theyre beautiful.
They make a wonderful centerpiece when laid
on the vine in the middle of a table, and theyre
beautiful when you add them to a dish.
Patricia sees Grapes from California as the
one ingredient that can change everything, for
three reasons. First, theyre exiblethey work
in almost any summer dish. The avor adds a
fantastic punch, as does the texture. Second, they
stand alone as a healthy on-the-go snack. Third,
grapes are unifying. Everyone has a fond story of
being at a party or being with a family member
and eating grapes.
3 DELICIOUS WAYS
TO SAVOR SUMMER
1
Give every BBQ and picnic a
refreshing boost: Bring your own
dish grounded in fresh, in-season
produce, like Grapes from California.
2
Keep a healthyand fun
alternative to popsicles on
hand by storing grapes and
slices of banana in the freezer. For a
refreshing snack or dessert, skewer
them and drizzle on chocolate.
3
Never leave home without
your Eat Right Survival
Stash, a portion-controlled
healthy snack that you can keep in
your purse, of ce or car to stave of
hunger between meals.
To nd delicious recipes and watch videos featuring
Grapes from California, visit FoodNetwork.com/Grapes.
FRESH
THOUGHTS
Grapes are a food people
naturally love. Theyre portable
and they t an on-the-go
lifestylenot to mention
theyre naturally delicious!
PATRICIA BANNAN, M.S., R.D.
SCAN THIS CODE TO
GET GREAT RECIPES
WITH GRAPES.
Whether theyre in a salad or on the grill, Grapes from California add
a sweet, delicious burst of flavor to your backyard barbecues. Theyre
simply a fresh and easy way to eat healthy. Grab a bunch today.
Fun
Cooking
PEACH-CURRY KETCHUP
Melt tablespoon butter in a small saucepan over medium
heat. Add cup chopped peeled peaches, 1 teaspoon
chopped peeled ginger and 1 teaspoons curry powder;
cook, stirring, 1 minute. Stir in 1 cup homemade ketchup
(above); simmer 5 minutes. Transfer to a blender and add
2 tablespoons water; puree until smooth.
CHIPOTLE-CUMIN KETCHUP
Chop 1 to 2 teaspoons chipotle chiles in adobo sauce,
then mash with the at side of the knife. Heat 1 teaspoon
vegetable oil in a small saucepan over medium heat. Add
1 teaspoon ground cumin and stir 10 seconds, then stir in
1 cup homemade ketchup (above) and the chipotles;
simmer 2 minutes. Stir in 1 teaspoon each lime juice and
honey and thin with water, if necessary.
HOMEMADE KETCHUP
ACTIVE: 30 min l TOTAL: 2 hr (plus cooling)
MAKES: about 5 cups
3 tablespoons vegetable oil
2 cups finely chopped onion
1 tablespoon chopped peeled
ginger
2 teaspoons mustard powder
teaspoon ground allspice
teaspoon cayenne pepper
cup tomato paste
2 28-ounce cans whole peeled
tomatoes
2 bay leaves
cup packed light brown sugar
cup apple cider vinegar
1 tablespoon molasses
Kosher salt
1. Heat the vegetable oil in a large pot or Dutch oven
over medium heat. Add the onion and cook, stirring
occasionally, until soft and translucent, about 5 minutes.
Stir in the ginger, garlic, mustard powder, allspice and
cayenne and cook, stirring, 1 minute. Add the tomato
paste and cook, stirring, 1 minute, then add the whole
peeled tomatoes and scrape up any browned bits from
the bottom of the pot with a wooden spoon; remove
from the heat.
2. Puree the ketchup in batches in a blender until smooth;
return to the pot. Add the bay leaves, brown sugar, vinegar,
molasses and 4 teaspoons salt. Bring to a simmer over
medium-low heat and cook, stirring occasionally to avoid
scorching, until very thick, about 1 hour, 45 minutes.
Remove the bay leaves and let the ketchup cool. Transfer
to an airtight container and refrigerate up to 2 weeks.
WARM SMOKY BACON KETCHUP
Cook 3 slices nely chopped bacon in a small saucepan
over medium heat, stirring occasionally, until crisp, about
12 minutes. Pour of all but 1 tablespoon drippings from the
pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup
homemade ketchup (above); simmer 2 minutes. Stir in
teaspoon cider vinegar and thin with water, if necessary.
Serve warm.
Make Your Own...
A Food Network Kitchens chef
makes ketchup from scratch.
Have fun and experiment
with your favorite spices
to create your own
custom ketchup!
Young Sun Huh
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FOR A GREAT FINISH, START WITH FAGE TOTAL.
FAGE Total is a truly unique and versatile authentic Greek strained yogurt.
Discover how world-class chef Bobby Flay chooses to incorporate this
special yogurt into new and delicious dishes at fagetotalchallenge.com
2012-2013 FAGE USA Dairy Industry, Inc. Trademarks are used with permission by FAGE Luxembourg S.a.r.l. All rights reserved.
ADVERTISEMENT
Make-your-own
sundae bar
The perfect nale for a fun summer
barbecue: a make-your-own sundae bar.
Just put out your favorite ice cream avors
and bowls of toppings. Dont forget
everyones favorite toppings: M&MS
Brand Chocolate Candies (make sure
you have a variety, like M&MS
Brand Milk Chocolate, Peanut,
M&MS MINIS and Dark
Chocolate Candies).
/ Trademarks Mars, Incorporated 2013
Schools out, vacations on and the whole family is gearing up for fun
times together. Whether youre celebrating Fathers Day, a graduation
or just the beginning of summer, you can make this season even sweeter:
Just add some delicious M&MS Brand Chocolate Candies!
BRAND
CHOCOLATE CANDIES
w
ith
Add brownies and
blondies for extra
deliciousness
You can serve them at your
make-your-own sundae bar
or by themselves at any
summer event: Ms. Greens
Ultimate M&MS Peanut
Butter Brownies, made with
M&MS Brand Peanut Butter
Chocolate Candies. For this
delicious recipe, visit
bakingwithmms.com.
Cool off the crowd
with chilled hot
chocolate
Turn a cold-weather treat
into a summer special. Just
combine water and cocoa
mix in a blender with vanilla
ice cream and half-and-half.
Process for about 30 seconds
until smooth. Serve in chilled
mugs topped with whipped
cream sprinkled with M&MS
Brand Chocolate Candies.
MAKE SUMMER
EVEN SWEETER
For more delicious recipes,
go to bakingwithmms.com.
#
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trademarks Mars, Incorporated 2013

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Copy That!
ALMOST-FAMOUS MILKSHAKES
MAKES: 2 shakes
1 pints vanilla,
strawberry or
chocolate ice cream
cup evaporated milk
cup vanilla-flavored
syrup (such as
Torani)
1. Scoop the ice cream into 8 to 10 balls and arrange in a shallow dish
in a single layer; return to the freezer until rm, about 20 minutes.
2. Put the evaporated milk and vanilla syrup in a blender, then put
the blender jar and 2 large glasses in the freezer with the ice cream;
chill at least 20 minutes.
3. When ready to serve, remove the ice cream and blender jar from
the freezer. Add half of the ice cream to the blender and blend on
high until smooth. Add the remaining ice cream and blend until
smooth. Remove the glasses from the freezer and ll with the shake;
serve immediately.
THE RESTAURANT: Friendlys
THE DISH: Fribble
THE STORY: In 1965, Friendlys
lost the right to use the name of its
super-thick shake, the Awful-Awful
(so named after a customer called
it awful big and awful good).
Execs held a company contest to
rename it, and three employees won
$100 each with Fribble, meaning
frivolous. Friendlys keeps the recipe
for its popular shake a secret, but
the chefs in Food Network Kitchens
whipped up this great imitation.
When we asked for the secret Fribble recipe, Friendlys execs gave
us the cold shoulder. So Food Network Kitchens created this copy.
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Introducing a smarter, greener, techier Honda Civic Hybrid. Smarter, wi th sophi sti cated Lane
Departure
1
and Forward Col l i si on Warni ng
2
systems. Greener, wi th 44 mpg hi ghway
3
and some of the
l owest emi ssi ons
4
on the road. Techi er, wi th SMS t ext i ng
5
and Pandor a
compati bi l i ty.
6
And wi th
standard features l i ke Bl uetooth,
7
USB i ntegrati on
8
and rearvi ew camera, i ts basi cal l y everythi nger.
We made the best Civic even better.
1
LDW only alerts drivers when lane drift is detected without a turn signal. LDW may not detect all lane markings or departures; accuracy varies based on weather, speed or road condition; operation affected
by extreme interior heat. Driver is responsible for safely operating vehicle.
2
FCW cannot or may not detect all objects ahead; accuracy varies based on weather, speed and other factors; operation affected by
extreme interior heat and other factors. FCW does not include a braking function. Driver remains responsible for safely operating vehicle.
3
Based on 2013 EPA mileage ratings. Use for comparison purposes only.
Actual mileage will vary depending on how you drive and maintain your vehicle.
4
Advanced Technology Partial Zero-Emission Vehicle models as certified by the California Air Resources Board are available in CA
and states that have adopted California Zero-Emission Vehicle regulations.
5
Compatible with select phones with Bluetooth.
Wireless carriers rate plans apply. Only use texting feature when state and local laws
permit and conditions allow you to do so safely.
6
Pandora, logo and trade dress are owned by Pandora Media, Inc., and used with permission. Compatible with select smartphones. Wireless carriers rates apply.
7
The Bluetooth
word mark and logos are owned by the Bluetooth SIG, Inc., and any use of such marks by Honda Motor Co., Ltd., is under license.
8
USB Audio Interface is used for direct connection to and
control of some USB devices that contain MP3, WMA or AAC files. Some USB devices and files may not work. See Honda dealer for details. Hybrid model shown. 2013 American Honda Motor Co., Inc.
CRUNCH
Make your own pickles overnight:
We created four easy options.
PICKLED CORN AND PEPPERS
ACTIVE: 20 min l TOTAL: 30 min (plus overnight pickling) l MAKES: 1 quart
1 cups apple cider vinegar
cup sugar
2 tablespoons yellow mustard seeds
Kosher salt
2 bay leaves
2 ears of corn
green bell pepper, cut into -inch strips
red or orange bell pepper, cut into -inch strips
1 stalk celery, peeled to remove strings, cut into thirds
2 small red jalapeo peppers, thinly sliced
1. Make the brine: Combine the vinegar, sugar, mustard seeds,
2 teaspoons salt and the bay leaves in a medium saucepan. Bring
to a simmer over medium heat; cook, stirring to dissolve the sugar,
about 5 minutes. Remove from the heat and let cool completely.
2. Meanwhile, bring a large pot of water to a boil. Cut the corn crosswise
into 1-to-2-inch pieces with a serrated knife. Add to the boiling water
and cook until crisp-tender, about 5 minutes; transfer to a colander using
a slotted spoon and rinse under cold water until cool. Add the bell
pepper and celery to the boiling water and cook 2 minutes; drain
and rinse under cold water until cool.
3. Pack the vegetables and jalapeos into a 1-quart jar, then pour in
the brine. Cover and refrigerate overnight or up to 1 week.
Serve these as a
side dish at
a cookout.
Fun
Cooking
TIME
PHOTOGRAPHS BY CHARLES MASTERS
MONTH 2012 FOOD NETWORK MAGAZINE 83 MMMMMO ON MONNT ONT MO H 201 2 2 FOO OODD NET NETWOR W RRK RK K O MAG AG AG AGAZI AZI ZINEE 88833 JUNE 2013 FOOD NETWORK MAGAZINE 83
CORN
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PICKLED MANGO
WITH GINGER
(plus overnight pickling) l MAKES: 1 quart
1 cinnamon stick
1 teaspoon cumin seeds
teaspoon black peppercorns
3 cardamom pods, crushed
cup distilled white vinegar
cup sugar
Juice of lemon
Kosher salt
6 thin slices peeled ginger
2 dried chiles de arbol
2 large firm mangoes, peeled and
cut into -inch-thick wedges
1. Heat the cinnamon stick, cumin seeds,
peppercorns and cardamom in a small skillet
over medium-low heat, stirring, until toasted,
about 4 minutes.
2. Make the brine: Combine the vinegar, cup
water, the sugar, lemon juice, 1 tablespoon
salt, the ginger, chiles and toasted spices in
a medium saucepan; bring to a simmer over
medium heat. Cook, stirring to dissolve the
sugar, 5 minutes.
3. Pack the mango wedges into a 1-quart
jar, then pour in the hot brine; let cool
completely. Cover and refrigerate overnight
or up to 1 week.
Fun
Cooking
These taste
great with
grilled chicken.
MANGO
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selection may vary by store. + Enter the WebID in the search box at macys.com to order.
M3040001.
Martha&Macy
s, it
s a great thing.
Fun
Cooking
PICKLED
DILL CARROTS
ACTIVE: 15 min l TOTAL: 25 min (plus overnight
pickling) l MAKES: 1 quart
7 medium carrots (about 1 pounds),
sliced inch thick
4 sprigs dill
cup white wine vinegar
cup sugar
Kosher salt
1 teaspoon dill seeds
teaspoon caraway seeds
Coarsely ground pepper
1. Bring a medium pot of water to a boil. Add
the carrots and cook until crisp-tender, about
1 minute. Drain and rinse under cold water
until cool. Pack the carrots and dill sprigs into
a 1-quart jar.
2. Make the brine: Combine the vinegar, cup
water, the sugar, 2 teaspoons salt, the dill
seeds, caraway seeds and teaspoon pepper
in a medium saucepan and bring to a boil.
3. Pour the hot brine into the jar and let cool
completely. Cover and refrigerate overnight or
up to 1 week.
Put these
right on your
burger!
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PICKLED CAULIFLOWER
AND RED ONION
ACTIVE: 15 min l TOTAL: 25 min (plus overnight
pickling) l MAKES: 1 quart
small head cauliflower, cut into
bite-size florets
1 small red onion, sliced inch thick
1 clove garlic, thinly sliced
cup red wine vinegar
cup distilled white vinegar
2 tablespoons sugar
Kosher salt
1 teaspoon coriander seeds
1 wide strip lemon zest
1. Bring a medium pot of water to a boil. Add
the cauliower and cook until crisp-tender,
about 2 minutes. Drain and rinse under cold
water until cool. Pack the cauliower, onion
and garlic into a 1-quart jar.
2. Make the brine: Combine the red wine
vinegar, distilled white vinegar, cup water,
the sugar, 1 teaspoons salt, the coriander
seeds and lemon zest in a small saucepan
and bring to a boil.
3. Pour the hot brine into the jar and let cool
completely. Cover and refrigerate overnight
or up to 1 week.
Fun
Cooking
Add these to
a meat-and-
cheese plate.
CAULIFLOWER
Fun
Cooking
Piece
of Cake!
This easy dessert looks
just like a lobster roll.
PHOTOGRAPHS BY LISA SHIN
LOBSTER ROLL CAKE
1 cup coarsely chopped strawberries
1 cup mini marshmallows
cup sweetened shredded coconut
cup plain Greek yogurt
cup whipped cream
2 pieces green apple licorice
1 10.75-ounce frozen pound cake, thawed
2 gummy lemon slices
Tell friends youre
serving seafood for dessert,
then dish out this lobster roll
look-alike. The top-split bun
is a toasted pound cake, and
the lobster salad is strawberry
ambrosia with chopped green
licorice that plays the part of
celery. The cakes are small,
so make a few and serve
them in paper baskets
with gummy lemon
slices. Turn the page
for the how-to.
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Committed to simplifying everyday
things, Whirlpool
invited organization
guru Julie Morgenstern to share 3
favorite food-storage tips (perfect with
innovative Whirlpool
features to keep
food fresher and more organized).
Simply
Fresher
Whirlpool
Presents
ADVERTISEMENT
Divide fridge into
zones (for dairy,
condiments, etc.)
to make it easy to
see and use what
you have.
Corral dinner
ingredients into
one bin to speed
cooking time when
you get home.
Inventory fresh fruits
and veggies on a
fridge whiteboard
and cross things
off as you use them.
No more wasted
produce!
1
2
3
JULIES
LIVE SIMPLER
TIPS:
Learn more at whirlpool.com
Whirlpools
Flexible Storage Solutions

include a Full Width Pantry Drawer,
In-Door-Ice System
, and Triple Crisper

System, while Accufresh
dual cooling
technology provides the right humidity
levels to keep foods tasting great.
Fun
Cooking
HOW TO
Make the Lobster Roll Cake
1
3
5
2
4
6
Combine 1 cup each chopped strawberries
and mini marshmallows,
cup coconut and

cup each plain Greek yogurt and whipped
cream in a large bowl with a rubber spatula.
Preheat the broiler. Using a serrated knife,
shave the edge off both long sides of the
pound cake.
Carefully pry out the middle strip. Place the
rest of the cake on a baking sheet and broil,
turning, until toasted on all sides.
Using kitchen shears, cut 2 pieces green
licorice on the diagonal into small pieces.
Fold into the strawberry mixture; cover
and refrigerate.
Make 2 lengthwise cuts, about an inch
deep, in the top of the cake, 1 inch in
from each edge.
Fill the opening in the cake with the
strawberry mixture, mounding it on top;
serve with gummy lemon slices.
Room enough for all
your freshest ideas.
The Whirlpool
refrigerator, with exible storage solutions and

Accufresh
dual cooling technology, senses and adapts to set

ideal humidity levels, while giving you room to keep more food
fresher. Making your coolest creations simple.
whirlpool.com
/ 2013 Whirlpool. All rights reserved.
MONTH 2013 FOOD NETWORK MAGAZINE 95
Weeknight
Cookng
95
Try Food Network Kitchens
easy summer dinners
and sides to match.
PHOTOGRAPHS BY JOHNNY MILLER
Make a simple
twist on sausage
and peppers.
See page 98. F
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Weeknight
Cooking
LOW-
CALORIE
DINNER
RICE NOODLESHRIMP SALAD
8 ounces vermicelli rice noodles
cup plus 2 teaspoons fish sauce
2 limes (1 zested, both juiced)
jalapeo pepper, thinly sliced (remove seeds for less heat)
1 tablespoon sugar
2 cloves garlic, grated
1 pound large shrimp, peeled and deveined
1 romaine lettuce heart, thinly sliced
2 medium carrots, coarsely grated
2 cups mixed chopped herbs, such as cilantro, basil and mint
1 cup bean sprouts
1. Cook the rice noodles as the label directs; drain and rinse under
cold water to cool, then snip into smaller pieces with kitchen shears.
2. Meanwhile, make the dressing: Whisk cup sh sauce, the juice
of 1 lime, 2 tablespoons vegetable oil, the jalapeo, sugar, half of the
garlic and cup water in a small bowl; set aside.
3. Preheat a grill or grill pan to medium high. Combine the zest and
juice of the remaining lime and the remaining garlic, 1 tablespoon
vegetable oil and 2 teaspoons sh sauce in a medium bowl. Add the
shrimp and toss to coat. Grill the shrimp until lightly charred and
opaque, about 2 minutes per side.
4. Toss the noodles, romaine, carrots, herbs and bean sprouts in a
large bowl. Gradually add enough of the dressing to coat; toss. Divide
among bowls and top with the shrimp. Drizzle with the dressing.
Per serving: Calories 475; Fat 13 g (Saturated 2 g); Cholesterol 172 mg;
Sodium 1,938 mg; Carbohydrate 60 g; Fiber 4 g; Protein 29 g
PESTO CHICKEN BURGERS
5 whole-wheat hamburger buns (1 cut into pieces, 4 split open
and toasted)
1 pounds ground chicken
2 tablespoons extra-virgin olive oil
3 tablespoons sliced almonds
2 medium tomatoes (1 whole, 1 thickly sliced)
4 cups loosely packed fresh basil (about 1 bunch)
2 tablespoons grated parmesan cheese
1 5-ounce package baby arugula
Juice of lemon
1. Toss the cut-up bun with 3 tablespoons water in a large bowl;
set aside 1 minute. Add the chicken, teaspoon salt, and pepper
to taste; mix with your hands until combined. Form into four
-inch-thick patties.
2. Heat the olive oil in a large nonstick skillet over medium heat. Add
the almonds and cook, stirring, until lightly toasted, about 2 minutes.
Set aside 1 tablespoon almonds for the salad; transfer the rest to a
blender along with the oil from the pan. Do not wipe out the skillet.
3. Increase the heat under the skillet to medium high. Add the
chicken patties and cook until no longer pink, 7 to 8 minutes per side.
4. Meanwhile, add the whole tomato to the blender and process until
smooth. Add the basil and teaspoon salt; pulse until almost smooth.
Add the parmesan; pulse until combined. Season with salt and pepper.
5. Serve the burgers on the buns; top each with a spoonful of pesto and
a tomato slice. Toss the remaining pesto with the arugula, the reserved
1 tablespoon almonds and the lemon juice; serve with the burgers.
Sodium 763 mg; Carbohydrate 34 g; Fiber 6 g; Protein 31 g
GRILLED SAUSAGE KEBABS
WITH PASTA SALAD
Cooking spray
8 Italian sausage links (sweet, hot or a combination),
halved crosswise
10 baby bell peppers (8 whole, 2 thinly sliced)
Kosher salt
1 cup pennette or other small pasta
2 cups baby spinach
cup pitted green olives, sliced
1 clove garlic, grated or minced
2 tablespoons chopped fresh basil
Freshly ground pepper
2 tablespoons grated parmesan cheese
1. Heat a grill pan over medium heat and coat with cooking spray.
Thread 2 sausage halves and 1 whole baby bell pepper onto each of
8 metal skewers. Brush the kebabs with 1 tablespoon olive oil and grill,
turning as needed and covering the pan halfway through cooking, until
marked all over, about 20 minutes.
2. Meanwhile, bring a large saucepan of salted water to a boil. Add
the pasta and cook as the label directs. Combine the 2 sliced baby
bell peppers, the spinach, olives, garlic, basil and the remaining
2 tablespoons olive oil in a large bowl; toss to coat. Drain the pasta
and immediately transfer to the bowl with the spinach mixture; toss to
combine. Season with salt and pepper and top with the cheese. Serve
the pasta salad with the kebabs.
SUMMER VEGETABLE CHILI
1 medium red onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 poblano chile pepper, seeded and diced
2 portobello mushrooms, stemmed and chopped
2 cups frozen corn (preferably fire-roasted), thawed
2 14-ounce cans no-salt-added pinto beans
1 14-ounce can no-salt-added diced tomatoes
Shredded cheddar cheese, sour cream and/or
torn fresh cilantro, for topping (optional)
8 corn tortillas, warmed
1. Heat the vegetable oil in a large pot over medium heat. Add all but
a few tablespoons of the chopped red onion. Stir in the garlic, chili
powder and cumin and cook, stirring occasionally, until the onion
begins to soften, about 3 minutes. Add the poblano, mushrooms and
corn and cook, stirring occasionally, until just tender, about 3 more
minutes. Add the beans, tomatoes, 1 cups water and teaspoon
each salt and pepper. Bring to a boil, then stir and reduce the heat to
medium. Simmer, stirring occasionally, until the vegetables are tender
and the chili is thick, about 20 minutes. Season with salt and pepper.
2. Divide the chili among bowls. Top with the cheese, sour cream and/or
cilantro; sprinkle with the reserved red onion. Serve with the tortillas.
Weeknight
Cooking
DONE IN
30
MINUTES

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A handful of jet fuel. Grab a snack thatll give you a real boost anytime, anywhere.
A handful of deliciously heart-smart California Almonds, with 6 grams of protein power, can be just the lift you need.
It can even help you maintain healthy cholesterol. Learn more about the power of a handful at AlmondBoard.com
Good news about almonds and heart health Scientific evidence suggests, but does not prove,
that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated
fat and cholesterol may reduce the risk of heart disease. A handful (about 23 almonds) or one
serving of almonds (28g) has 13g of unsaturated fat and only 1g of saturated fat.
Weeknight
Cooking
MIDDLE EASTERN STEAK PITAS
1 pounds flank steak, thinly sliced against the grain
1 medium onion, thinly sliced
1 teaspoon pumpkin pie spice
cup fresh lemon juice
cup chopped fresh parsley and/or mint
cup tahini (sesame paste)
2 medium tomatoes, diced
3 small Persian cucumbers, peeled and chopped
4 pocketless pitas
1. Combine the steak, onion, pumpkin pie spice, 2 tablespoons lemon
juice, 1 tablespoon olive oil, 1 minced garlic clove, 2 tablespoons
chopped herbs, 1 teaspoon salt and teaspoon pepper in a bowl;
toss well to coat. Set aside while you prepare the salad.
2. Whisk the tahini, the remaining garlic and 2 tablespoons lemon
juice, and 1 tablespoon olive oil in a separate bowl; stir in the
tomatoes and cucumbers.
3. Heat a cast-iron skillet over medium-high heat until very hot.
Brush the pitas with the remaining 1 tablespoon olive oil; cook until
lightly toasted, about 1 minute per side. Transfer to plates. Working
in batches, add the meat and onion to the skillet in a single layer and
cook until browned, about 2 minutes per side.
4. Serve the steak and onion on the pitas with the cucumber salad.
Top with the remaining herbs.
For easier
slicing, freeze
the steak for
10 minutes before
you start.
CRISPY TOFU WITH VEGETABLES
1 14-ounce block firm tofu, sliced lengthwise into 4 rectangles
2 tablespoons cornstarch
Grated zest of 1 lemon
4 scallions, chopped, white and green parts separated
1 2-inch piece ginger, peeled and thinly sliced
1 8-ounce package sliced mixed mushrooms
3 cups sliced carrots
pound sugar snap peas, trimmed
3 cups frozen brown rice (or prepared brown rice)
1. Line a large plate with several layers of paper towels. Arrange the
tofu slices on top in a single layer, then cover with more paper towels
and set another plate on top; let drain 5 minutes.
2. Season the tofu with salt and pepper; rub with 1 tablespoons
cornstarch. Whisk the lemon zest, cup water, teaspoon salt and
the remaining tablespoon cornstarch in a bowl; set aside.
3. Heat 1 tablespoon vegetable oil in a large nonstick skillet over
medium-high heat until very hot. Add the tofu and cook until golden
brown, 3 to 4 minutes per side. Transfer to a plate.
4. Add the remaining 1 tablespoon oil to the pan. Add the scallion
whites and ginger and cook 30 seconds. Add the mushrooms and
carrots and cook until just tender, about 3 minutes. Add the snap
peas and teaspoon salt; cook, stirring, 4 more minutes. Whisk the
lemon zest mixture, add it to the pan and simmer 2 minutes. Stir in
the scallion greens. Meanwhile, prepare the rice as the label directs.
Serve with the tofu and vegetables.
TANGY & FRUITY
The Guajillo chiles thin, deep-red esh delivers a complex green tea
avor with slight berry overtones. Spice up seafood or chicken with
HERDEZ
Red Guajillo Chile Mexican Cooking Sauce, a unique blend

of vine-ripened tomatoes, a tangy nish and mild heat.
HERDEZ
Mexican Cooking Sauces

Turn ordinary poultry, pork, beef and
seafood into authentic Mexican dishes and
take your dinner table south of the border
in a ash. New HERDEZ
Mexican Cooking
Sauces, from the makers of Mexicos #1
salsa, make it easier than ever to explore
the authentic avors of Mexicoand a new
world of delicious Mexican recipes.
w
Chile peppers have
been the heart and soul
of traditional Mexican
cooking for thousands
of years. HERDEZ

Mexican Cooking Sauces,
made with real chile
peppers, infuse dishes
with rich avor and just
the right amount of heat.
1
123 COOKING
Guajillo Shrimp in
Creamy Red Chile Sauce
small yellow onion, diced
1 pound large raw shrimp, peeled and deveined
1 teaspoon salt
teaspoon ground black pepper
1 (12-ounce) jar HERDEZ
Red Guajillo Chile

Mexican Cooking Sauce
cup Mexican crema
2 tablespoons chopped cilantro
In skillet, heat oil over medium-high heat.
Add the yellow onion and cook 5 minutes until
softened. Add shrimp and season with salt and
pepper. Cook 2 to 3 minutes. Add HERDEZ

Red Guajillo Chile Mexican Cooking Sauce.
Bring to simmer and cook 3 to 4 minutes or
until shrimp is cooked through. Remove from
heat and stir in crema and cilantro.
SERVING
SUGGESTION
CREATE AUTENTIC MEXICAN RECIPES AS EASY AS UNO, DOS, TRES
ADVERTISEMENT
CREATE AUTENTIC MEXICAN RECIPES
Try grilling the pork, then slice
and simmer in the sauce. Top
with toasted pepitas (pumpkin
seeds) or queso fresco, a white,
mild, fresh Mexican cheese.
TRY A TWIST
123 COOKING
2
Named for its dark, wrinkled skin, the Pasilla chile is rich in avor, yet
mild in heat. Top a grilled steak or simmer a traditional Beef Barbacoa
with HERDEZ
Roasted Pasilla Chile Sauce, a perfect smoky blend

with tomatoes, onions, garlic and just a touch of spiciness.
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The tart green tomatillo is a staple ingredient
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Tomatillo Verde Mexican

Cooking Sauces vibrant blend of tomatillos,
chiles and a hint of cilantro.
Tomatillo Verde
2 cloves garlic
2 teaspoons chicken bouillon
1 cups water, divided
1 pounds boneless pork ribs, cubed
teaspoon salt
teaspoon black pepper
1 tablespoon canola oil
1 small yellow onion, sliced
1 jalapeo pepper, seeded and diced
1 poblano pepper, julienned
cup coarsely chopped cilantro
Pork Ribs in Tomatillo Verde
In a blender or food processor, puree HERDEZ
Tomatillo Verde Mexican Cooking

Sauce, garlic, chicken bouillon and cup water. Season pork with salt and pepper
and place in medium saucepan with remaining water. Bring to boil over medium high
heat. Reduce heat to simmer and cook 10 minutes or until water evaporates. Add
oil and brown meat evenly. Add onion, jalapeo and poblano peppers and cook 1
minute. Stir in sauce. Cover. Simmer 30 minutes. Sprinkle with chopped cilantro.
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PERFECTO WIT BEEF
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1 tablespoon vegetable oil
small yellow onion, sliced
1 fresh poblano chile, sliced strips
4 boneless, skinless chicken breasts (about 1 pounds),
cut into -inch strips
teaspoon salt
teaspoon ground black pepper
Traditional Chipotle
cup sour cream
The distinctive smokiness of the chipotle
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In large skillet, heat oil over medium-high heat. Add the onion and
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salt and pepper and add to skillet. Cook 5 minutes or until golden
brown. Add HERDEZ
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and simmer 7 minutes. Stir in sour cream. Return to simmer.
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Crest Pro-Health
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SMIRNOFF Sorbet Light
SMIRNOFF Sorbet Light is a lower-calorie
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Please Drink Responsibly. Made With Smirnof Vodka Infused With Natural Flavors.
30% Alc/Vol. 2013 The Smirnof Co., Norwalk, CT. Per 1.5 oz serving: Calories
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Crunch into Delicious California Almonds
Looking for a snack packed with avor,
crunch and nutrition? Just grab a handful
of delicious, irresistible California
Almonds. Their hearty crunch can help
satisfy any craving. Whip up some sweet,
salty or spicy almonds to store in your
car, gym bag and desk drawer. Crunch
when hunger strikes, or use a handful to
power up other snack foods like yogurt
and fruitthe possibilities are endless.
Visit AlmondBoard.com to discover more
snacking tips, nutrition information,
recipes and so much more.
Louisiana Pick Your Passion
Carol Dziuba, winner of the Put Your
Passion on Your Plate Sweepstakes,
recently enjoyed a grand prize family
getaway to Baton Rouge, Louisiana. First
stop, a VIP tour of Tonys Seafood Market
and Louisiana Fish Fry Products, sampling
a bounty of Louisiana seafood. Then of to
Viking Cooking School Outdoors, where
the Dziubas prepared Louisiana favorites
like seafood gumbo, cajun red beans
and crawsh pies while overlooking the
Mississippi River.
SCOOP
The
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.
PROMOTION
Weeknight
Cooking
LOW-
CALORIE
DINNER
CHILI-RUBBED TURKEY CUTLETS
WITH BLACK-EYED PEAS
teaspoon chili powder or Cajun seasoning
Juice of 1 lime
4 turkey cutlets (about 1 pounds)
1 cup Israeli couscous or other small pasta
1 ear of corn, kernels removed (or cup thawed frozen corn)
1 cup frozen black-eyed peas, thawed
1 stalk celery, finely chopped
cup cherry tomatoes, halved
2 scallions, thinly sliced
2 tablespoons chopped fresh parsley or basil
1. Combine the chili powder and lime juice in a medium bowl. Add
the turkey and turn to coat; let marinate 10 minutes.
2. Bring a medium saucepan of water to a boil. Add the couscous and
cook until tender, 8 to 10 minutes; drain.
3. Meanwhile, heat 1 tablespoon olive oil in a large cast-iron skillet
over medium-high heat. Add the corn, black-eyed peas and celery and
cook, stirring occasionally, until they begin to soften, about 3 minutes.
Add the tomatoes, scallions, parsley, teaspoon salt, and pepper to
taste and cook until warmed through, about 2 more minutes; transfer
to a large bowl. Add the couscous to the bowl along with 1 tablespoon
olive oil, and salt and pepper to taste; toss.
4. Wipe out the skillet; add the remaining 1 tablespoon olive oil and heat
over medium-high heat. Add the turkey and cook until browned, about
3 minutes per side; add salt and pepper. Serve with the couscous.
CHICKEN-ZUCCHINI CHILAQUILES
cup vegetable oil
15 corn tortillas, quartered
1 small zucchini, cut into -inch
pieces
2 cups shredded rotisserie chicken
1 cup tomatillo salsa
cup chopped fresh cilantro, plus
more for topping
1 cup shredded mozzarella or Mexican
cheese blend
Sliced radishes and chopped red onion,
for topping
1. Heat the vegetable oil in a large skillet over medium-high heat. Add
half of the tortillas and cook, turning with tongs, until golden, about
3 minutes; drain on paper towels. Repeat with the remaining tortillas.
2. Reduce the heat to medium and add the zucchini; cook, stirring
occasionally, until crisp-tender, about 2 minutes. Stir in the chicken,
tomatillo salsa, cup water and the cilantro; bring to a simmer and
cook 2 minutes.
3. Meanwhile, preheat the broiler. Spread half of the fried tortillas
in an 8-inch-square baking dish. Top with about half of the chicken
mixture and cup cheese. Cover with the remaining tortillas,
then the remaining chicken mixture and cheese. Broil until the
cheese is melted, 2 to 3 minutes. Serve topped with radishes, red
onion and cilantro.
Chilaquiles
is a popular
Mexican dish of
fried sliced tortillas
layered with
cheese and other
ingredients.
Weeknight
Cooking
CAJUN SLOW-COOKER PULLED PORK
ACTIVE: 20 min l TOTAL: 30 min (plus 8-hr slow cooking) l SERVES: 8
cup apple cider vinegar
cup ketchup
cup plus 2 tablespoons Creole or spicy brown mustard
1 tablespoon molasses
2 tablespoons packed light brown sugar
2 teaspoons paprika
1 3-to-4-pound boneless pork shoulder
2 links andouille sausage
cup mayonnaise
8 soft sesame buns
Pickle slices and potato chips, for serving
1. Whisk 1 cups water, the vinegar, ketchup, cup
mustard, the molasses and 1 tablespoon brown sugar in
a 7-to-8-quart slow cooker.
2. Combine the remaining 1 tablespoon brown sugar, the paprika,
1 teaspoon salt and teaspoon pepper in a small bowl. Rub all over
the pork, then add to the slow cooker along with the sausage. Cover
and cook on low, 8 hours.
3. Remove the pork and sausage and set aside to cool slightly. Skim
of the excess fat from the cooking liquid, then strain into a large skillet
and bring to a boil. Cook until reduced by one-third, about 15 minutes.
4. Shred the pork with a fork and coarsely chop the sausage. Toss
the pork and sausage with enough of the reduced cooking liquid to
moisten; season with salt.
5. Whisk the mayonnaise and the remaining 2 tablespoons mustard
in a small bowl; spread on the buns. Fill with the pulled pork and
pickle slices. Serve with potato chips.
Sodium 1,094 mg; Carbohydrate 23 g; Fiber 1 g; Protein 43 g
ROASTED VEGETABLE PASTA
Kosher salt
2 small zucchini, halved lengthwise and sliced inch thick
1 bunch asparagus, trimmed and cut into 2-inch pieces
1 small onion, diced
2 cloves garlic, thinly sliced
1 28-ounce can diced tomatoes
cup grated pecorino romano or parmesan cheese,
plus more for topping
9 ounces fresh linguine
cup chopped fresh basil
1. Preheat the oven to 425. Bring a large pot of salted water to a boil.
2. Meanwhile, toss the zucchini and asparagus with 1 tablespoons
olive oil on a rimmed baking sheet; season with salt and pepper.
Roast until tender, about 20 minutes.
3. Heat the remaining 1 tablespoons olive oil in a large skillet over
medium heat. Add the onion; cook, stirring occasionally, until softened,
about 8 minutes. Add the garlic and cook 30 more seconds. Increase
the heat to medium high, add the tomatoes and simmer, stirring
occasionally, 15 minutes. Remove from the heat and stir in the cheese.
4. Meanwhile, add the linguine to the boiling water and cook as the
label directs. Reserve cup cooking water, then drain the pasta and
add to the skillet with the sauce. Add the roasted vegetables and the
reserved cooking water; toss to combine, then stir in the basil. Divide
among bowls and top with more cheese.
COVER
RECIPE!
Try this
sandwich with
Southwestern
corn slaw, like we
did on our cover.
See No. 41 of the
booklet on
page 152.
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*Its possible while taking Prilosec OTC. Use as directed for
14 days to treat frequent heartburn. Do not take for more
than 14 days or more often than every 4 months unless
directed by a doctor. Not for immediate relief.
Get Grilling with Potatoes!
From thick potato planks, skewered
potato chunks to ame-licked ngerlings
in a zesty rub, potatoes are a summer side
you can feel good about eating.
Naturally fat-, sodium- and cholesterol-
free, a medium-size potato (5.3 ounces)
provides 45 percent of your daily value
of vitamin C and more potassium than
a banana. For a chance to win a grilling
prize package, enter the Ultimate Summer
Grilling Sweeps at foodnetmag.com.
Life, liberty and the pursuit of avor.
Its your American right.
Prilosec OTC
Wildberry. Same frequent

heartburn relief as Prilosec OTC, specially
coated with a burst of wildberry avor.
ONE PILL EACH MORNING. 24 HOURS. ZERO HEARTBURN.*
Give your snack a sweet upgrade
Now you can dip your way to afternoon
satisfaction. Introducing new Snack Delights.
Made with ingredients like fresh milk, real
cream and dark Belgian chocolate. Try all
ve delicious avors. snackdelights.com
No time to cook? No problem!
Sometimes even the Barefoot Contessa
doesnt have time to make dinner! For my
new Barefoot Contessa Saut Dinners for
Two, weve peeled, chopped, seared and
simmered all the freshest ingredients for
a delicious meal you saut to perfection
in about 10 minutes. Easy enough to cook
for your family, delicious enough to serve
to company. How easy is that? Available
in your grocers freezer.
No purchase necessary to enter or win. Sponsored by
Hearst Communications, Inc. The Ultimate Summer Grilling
Sweepstakes starts on April 10, 2013, at 12:01 AM (ET) through
May 21, 201,3 at 11:59 PM (ET). Enter for a chance to win on
foodnetmag.com. Odds of winning will depend upon the
total number of eligible entries received. Must be 18 years
or older and a legal resident of the 50 United States, District
of Columbia or Canada. Void in Puerto Rico, the Province of
Quebec and where prohibited by law. Sweepstakes subject to
complete of cial rules available at foodnetmag.com.
SCOOP
The
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.
PROMOTION
Weeknight
Cooking LOW-
CALORIE
DINNER
CHICKEN AND CHORIZO RICE
cup extra-virgin olive oil
1 medium onion, chopped
4 skinless, boneless chicken thighs (about 1 pounds)
1 cups sliced dried chorizo (about 7 ounces)
2 cups converted rice
3 tablespoons capers packed in brine
3 cups fat-free low-sodium chicken broth
1 cup frozen peas
Lemon wedges, for serving
1. Heat the olive oil in a large heavy skillet or pot over high heat. Add
the onion and garlic and cook, stirring, until the onion is translucent,
about 3 minutes.
2. Season the chicken with teaspoon each salt and pepper. Add
to the skillet along with the chorizo; cook, turning occasionally, until
the chicken starts to brown, about 3 minutes. Move the chicken and
chorizo to one side of the pan and stir in the tomato paste, rice and
capers. Add the broth and bring to a boil. Cook, stirring occasionally,
about 8 minutes. Stir in the peas, reduce the heat to medium low,
cover and cook until the rice is tender, about 15 minutes. Let rest,
covered, 5 minutes.
3. Fluf the rice with a fork, stirring to combine all the ingredients.
Serve with lemon wedges.
BROILED SALMON WITH
TOMATO CREAM SAUCE
1 cups frozen lima beans
1 cups frozen peas
2 tablespoons unsalted butter
1 tablespoon chopped fresh parsley
4 6-ounce center-cut salmon fillets (preferably wild)
1 medium shallot, minced
2 tablespoons white wine vinegar
cup heavy cream
1 tablespoon chopped fresh tarragon, parsley or dill
1. Preheat the broiler. Combine the lima beans and 1 cup water in a
medium saucepan over medium heat; bring to a simmer, then cover
and cook until almost tender, about 7 minutes. Add the peas,
teaspoon salt, and pepper to taste; cover and cook until the
peas and beans are tender, about 5 more minutes. Drain and return
to the pan. Add 1 tablespoon butter and the parsley; stir to coat.
2. Meanwhile, put the salmon skin-side down on a baking sheet lined
with foil; season lightly with salt and pepper. Broil until browned on
top, 6 to 8 minutes.
3. Heat the remaining 1 tablespoon butter in another saucepan
over medium heat; add the shallot and cook until translucent, about
2 minutes. Add the vinegar and boil until reduced by half, about
2 more minutes. Stir in the tomato paste, then add the heavy cream
and cup water and simmer until thickened, about 2 minutes; stir in
the herbs. Drizzle over the salmon and serve with the bean mixture.
Sodium 413 mg; Carbohydrate 21 g; Fiber 6 g; Protein 45 g P
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2013 Pinnacle Foods .roup 33C.
Weeknight
Cooking
Easy Sides
HERB-STUFFED ZUCCHINI
Split 2 medium zucchini and scoop out the seeds; season with salt.
Combine cup panko breadcrumbs, 1 chopped tomato, cup mixed
chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced
garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon
into the zucchini; drizzle with olive oil. Bake at 425, 25 to 30 minutes.
MUSHROOM-PECORINO SALAD
Soak cup thinly sliced red onion in cold water; set aside.
Whisk 2 tablespoons white wine vinegar with 1 small minced
garlic clove, 1 teaspoon dijon mustard and a pinch of sugar;
gradually whisk in cup olive oil. Toss with 1 pound thinly
sliced white mushrooms and cup chopped parsley. Drain the
onion; add to the mushrooms along with cup shaved pecorino.
Season with salt and pepper and toss. Drizzle with olive oil and
top with more cheese.
Da i l y s Co c k t a i l s . c o m
2013 American Beverage Corporation, Verona, PA | Enjoy responsibly. | Dailys Cocktails, 5% Alc/vol.
Wherever you find yourself, however you do happy,
enjoy the little things with Dailys Cocktails.
No hassle, ready to drink, blender-style cocktails.
Now in 13 delicious flavors.
Just freeze, squeeze, enjoy.
WILTED GREENS WITH BACON
Trim and chop 2 bunches dandelion greens, watercress or
baby kale. Cook 3 slices chopped bacon until crisp; transfer
to paper towels using a slotted spoon. Add 1 each sliced garlic
clove and shallot to the drippings; cook, stirring, 1 minute. Add
3 tablespoons cider vinegar and 1 tablespoon sugar; stir until
dissolved. Add the greens in batches, tossing to wilt. Season
with salt and pepper; top with the bacon.
TOMATO-GINGER COUSCOUS
Puree 2 tomatoes, 2 tablespoons each tomato paste and water, 1 tablespoon
red wine vinegar, a 2-inch piece of peeled ginger, 1 garlic clove, teaspoon
kosher salt and teaspoon ground turmeric. Heat 2 tablespoons olive oil in
a skillet over medium heat; add the puree and cook, stirring, until thickened
to a paste, 12 minutes. Add 1 cup water and bring to a simmer. Remove from
the heat and stir in 1 cup couscous; cover and let sit 10 minutes. Fluf with a
fork, season with salt and top with chopped cilantro.
Weeknight
Cooking
Grate your garlic.
Fire up the broiler.
If youre using raw garlic in a dish, grate the
cloves on a fine grater. Its much faster than
mincing, and youll end up with a mix of garlic
juice and tiny bits of the clove that distribute
evenly in salsas, dressings and other uncooked
dishes. Best of all, you wont have to worry
about biting into a big chunk.
Broiling is a great hands-off way to cook fish:
Youll get a nice caramelized crust on top, and
you wont need to flip the fillets. (Check out the
salmon on page 112.) Be sure to preheat the
broiler first, then cook the fish for 6 to 8 minutes
per inch of thickness. If you line the pan with foil,
cleanup is super easy.
Buy frozen brown rice.
One of our favorite new supermarket
finds is frozen brown rice. Its fully
cooked and ready to use: You can
add it straight from the freezer to
soups, stews and stir-fries and save
about 45 minutes of cooking time.
Use up those buns.
Dont let extra burger buns go to waste:
Use them as a binder for chicken or
veggie burgers, meatloaf or meatballs.
For the burgers on page 96, we tore
up a bun and mixed it with water to
make a panade, a mixture of liquid and
starch that holds ingredients together.
Use this trick for any recipe that calls
for breadcrumbs as a binder.
Use up tttthhhhhooosssseeee bbbbuuunnnsss.
Dont let extra burger buns go to waste:
g me. me.
/2271B7=< 7A 6=>3:3AA
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Shar your story o rcovry or mssag o
hop with somon who nos to har it.
DWaWb R`cUT`SS]`U O\R X]W\ BVS 6]^S AVO`S
6
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Th Partnrship or a Drug-Fr /mrica, lnc.
Hot Tips
from Food Network Kitchens Katherine Alford:
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PROMOTION
Food Network Magazine is packed with big stars, great recipes and
tons of kitchen tips. Subscribe today and youll nd everything
when you want it and how you want iton our new digital edition.
Order online at: my.foodnetworkmag.com
MORE
of what you love!
SAVE 50%
off the newsstand
price!
kabob better.
INGREDIENTS
1-12 oz pkg al fresco Sweet Apple
Chicken Sausage
1/2 cup Fresh pineapple
1/2 cup Red onion
1/2 cup Green bell pepper
1/2 cup Orange bell pepper
1 cup Grape tomatoes
1/2 tsp Salt
1/2 tsp Pepper
Cooking spray
4-6 Skewers
INSTRUCTIONS
Pre-heat grill to medium-high.
Slice Sweet Apple Chicken Sausage
on bias 1 thick. Cut pineapple,
onion, and peppers into 1 chunks.
Avoid crowding, thread the
chicken sausage, pineapple, onion,
peppers, and tomato, alternating
each ingredient, onto each skewer.
Lightly coat with cooking spray and
season with salt and pepper.
All natural chicken sausage and meatballs.
Find them fresh in the refrigerated section.
7
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Lets grill...
Sweet Apple Chicken Sausage Kabobs
kabob better.
Weekend
Cooking
Pack individual banana
puddings for a picnic.
See page 129.
PHOTOGRAPHS BY CON POULOS
Throw a summer party
with new menus from
Food Network Kitchens.
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122 FOOD NETWORK MAGAZINE MONTH 2013
Weekend
Cooking
Barbecue
Fathers
Start
grilling the foil-
packet shallots
while the steaks
come to room
temperature.
Strip Steak with Spiced Salt
Foil-Packet Shallots
Boozy Cherry-Chocolate Pies
Paired Drinks
Day
WHAT TO DRINK
Pour Dad a drink with his
steak: Choose from wine,
beer or liquor.
> Cabernet Sauvignon
These reds are a classic
match for steak: Theyre
ripe and juicy.
> Brown Ale
If Dad is a beer drinker, go
with one of these malty,
refreshing brews.
> Bourbon
The vanilla notes in bourbon
taste great with steak.
Serve it on the rocks.
FOIL-PACKET
SHALLOTS
Toss 1 pound
small shallots,
1 tablespoon sugar,
2 tablespoons each
chopped parsley
and chives, and
salt and pepper on
a large piece of foil.
Dot with butter and
drizzle with red wine
vinegar. Tightly seal
into a flat packet;
grill over indirect
heat, flipping once,
45 minutes.
STRIP STEAK WITH SPICED SALT
ACTIVE: 50 min l TOTAL: 1 hr 20 min l SERVES: 4 to 6
Flaky sea salt or kosher salt
1 tablespoon coriander seeds
1 tablespoon black
peppercorns
2 teaspoons paprika
2 teaspoons red pepper flakes
1 teaspoon dill seeds
1 clove garlic, minced
4 boneless New York strip
steaks (12 to 14 ounces each)
Extra-virgin olive oil, for brushing
1 pound small tomatoes
1. Preheat the oven to 250. Line a baking sheet with foil. Spread
2 tablespoons salt, the coriander seeds, peppercorns, paprika, red
pepper akes, dill seeds and minced garlic in an even layer on the
baking sheet and roast until the garlic is dry, about 30 minutes; let
cool. Transfer to a spice grinder and pulse several times. (The spiced
salt can be made up to 1 week ahead; store in an airtight container.)
2. Remove the steaks from the refrigerator about 1 hour before grilling
to bring to room temperature; sprinkle each side with teaspoon of
the prepared spiced salt, then cover with plastic wrap and set aside.
3. Preheat a grill to high and prepare for indirect grilling: On a charcoal
grill, bank the coals to one side; on a gas grill, turn of half of the
burners. Wipe the salt of the steaks and pat dry; brush lightly with
olive oil. Grill over direct heat until marked on the bottom, about
2 minutes, then rotate 90 and cook 2 more minutes. Flip the steaks
and repeat on the other side, then transfer to the cooler side of the
grill (indirect heat); cook 5 more minutes per side for medium rare.
Transfer to a cutting board and let rest 5 to 10 minutes.
4. Meanwhile, grill the tomatoes over direct heat, turning, until marked,
about 5 minutes. Serve with the steaks and the remaining spiced salt.
BOOZY CHERRY-CHOCOLATE PIES
ACTIVE: 40 min l TOTAL: 2 hr 10 min l SERVES: 6
cup turbinado sugar, plus more for sprinkling
cup light rum
1 tablespoon vanilla extract
teaspoon grated orange zest
Kosher salt
3 pounds Bing cherries, pitted and halved
3 tablespoons cornstarch
Cooking spray
6 tablespoons cold unsalted butter, cut into pieces
1 ounces semisweet chocolate, chopped (about cup)
All-purpose flour, for dusting
1 14-ounce packages refrigerated piecrust dough (3 pieces)
Heavy cream, for brushing
Vanilla ice cream, for serving
1. Whisk the sugar, rum, vanilla, orange zest and teaspoon salt
in a large bowl until the sugar dissolves. Add the cherries and
cornstarch and toss; set aside until juicy, about 30 minutes.
2. Line a baking sheet with foil and coat with cooking spray. Place
six 5-to-6-inch ceramic tart dishes on the prepared pan. Add
cup cherries to each dish using a slotted spoon; top each with
1 tablespoon butter and 2 teaspoons chocolate. Transfer the
remaining cherry mixture to a saucepan; add cup water and
simmer over medium heat, stirring occasionally, until thickened,
5 to 7 minutes. Divide among the dishes; cool completely.
3. Dust a surface with our. Using a paring knife, cut out 6 circles
from the piecrust, inch bigger than the tart dishes (use the dishes
as a guide). Place on another baking sheet; chill until ready to bake.
4. Position a rack in the lower third of the oven and preheat to 375.
Top each dish with a piece of dough, pressing the edge against the
dish to seal; pierce several times with a knife. Bake 45 minutes, then
brush each pie with heavy cream and sprinkle with sugar. Continue
baking until golden, about 15 more minutes. Serve with ice cream.
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Weekend
Cooking
Beach
House
Lunch
These
crab cakes
cook under the
broiler, so you
can make them
all at once.
Crab Cake Sliders
Crudits with Olive Butter
Spiked Arnold Palmers
CRUDITS WITH OLIVE BUTTER
Mix 1 tablespoon minced kalamata
olives and 1 stick softened butter in a
small bowl; sprinkle with sea salt. Serve
with sugar snap peas, baby carrots and
halved radishes for dipping.
SPIKED ARNOLD PALMERS
MAKES: 6 drinks
8 orange pekoe tea bags
1 cup sugar
1 cup fresh lemon juice (from 6 to 8 lemons), plus lemon slices for serving
1 cups vodka
Fresh mint leaves, for serving
1. Put the tea bags in a large heatproof pitcher and pour in 5 cups boiling water; let steep
10 minutes, then remove the tea bags. Pour about half of the tea into ice cube trays and freeze
until rm, about 3 hours. Refrigerate the remaining tea.
2. Combine the sugar and 1 cup water in a saucepan; simmer over medium-low heat, stirring,
until the sugar dissolves. Remove from the heat and let cool completely.
3. Stir 1 cup of the sugar syrup, the lemon juice, 5 cups cold water and the vodka into the chilled
tea, then add the tea ice cubes. Pour into glasses; serve with lemon slices and mint leaves.
CRAB CAKE SLIDERS
ACTIVE: 40 min l TOTAL: 1 hr 50 min l MAKES: 15 sliders
18 mini potato buns
cup plus 2 tablespoons mayonnaise
2 tablespoons unsalted butter, melted, plus more for brushing
1 large egg
1 teaspoon Old Bay Seasoning
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
Kosher salt
1 pound lump crabmeat, picked through
10 strips bacon
Finely grated zest of 1 lemon
Diced red onion, sliced tomatoes and lettuce leaves, for topping
Pickles, for serving (optional)
1. Prepare the crab cakes: Tear 3 buns into small pieces to make about
cup; put in a medium bowl. Whisk 2 tablespoons mayonnaise, the
melted butter, egg, Old Bay, Worcestershire sauce, mustard and
teaspoon salt in another bowl. Add the mayonnaise mixture to the
bun pieces and stir to combine; let sit 10 minutes, then gently fold in
the crabmeat. Brush a baking sheet with butter. Tightly pack the crab
mixture into 15 small patties and arrange on the prepared baking sheet;
refrigerate at least 1 hour or overnight.
2. Meanwhile, preheat the oven to 350. Arrange the bacon on a rimmed
baking sheet in a single layer and bake until golden and slightly crisp,
about 20 minutes. Transfer to a paper towellined plate, reserving
1 tablespoon of the drippings. Break each piece of bacon into thirds; set
aside. Combine the remaining cup mayonnaise, the lemon zest and the
reserved bacon drippings in a bowl; season with salt and pepper.
3. Preheat the broiler. Arrange the remaining 15 buns cut-side up on a
baking sheet; brush with butter and broil until golden. Transfer the crab
cakes to the broiler and cook, rotating the pan as needed, until golden
and warmed through, about 6 minutes.
4. Spread the cut sides of the buns with some of the lemon mayonnaise.
Sprinkle with diced red onion. Serve the crab cakes on the buns with
tomatoes, lettuce and the bacon. Serve with pickles.
Weekend
Cooking
Asian
Cookout
This cilantro
salad is a typical
Chinese side. Use
whole sprigs
stems and all.
Cumin-Chile Pork Kebabs
Cold Peanut-Sesame Noodles
Spicy Cilantro-Scallion Salad
Paired Drinks
SPICY CILANTRO-SCALLION SALAD
Quarter the white parts of 4 scallions lengthwise; thinly slice the
green parts. Soak the scallion whites in cold water, 15 minutes;
drain. Whisk 2 tablespoons rice vinegar, 1 minced garlic clove,
1 teaspoon each sesame oil, chili oil and kosher salt, and
teaspoon sugar. Toss with the scallions (white and green parts),
2 bunches cilantro (leaves and tender stems), 1 thinly sliced
serrano chile and 1 English cucumber (cut into thin strips).
WHAT TO DRINK
This chile-packed menu calls
for cold white wine or beer.
Take your pick.
> German Riesling
These sweet honey-avored
whites offset the heat of
the kebabs.
> Austrian Gewrztraminer
These slightly spiced
whites pair well with all the
chiles in the meal.
> India Pale Ale
These crisp, hoppy
beers are great
palate cleansers.
CUMIN-CHILE PORK KEBABS
ACTIVE: 40 min l TOTAL: 1 hr l SERVES: 6
2 tablespoons cumin seeds
4 scallions (3 roughly chopped, 1 thinly sliced)
1 jalapeo pepper, roughly chopped (remove seeds for less heat)
1 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, roughly chopped
3 tablespoons vegetable oil, plus more for brushing
1 tablespoon packed light brown sugar
cup plus 2 teaspoons soy sauce
1 teaspoon Chinese five-spice powder
2 pork tenderloins (about 1 pounds total), trimmed and
cut into 1-to-2-inch pieces
cup rice vinegar (not seasoned)
1 teaspoon toasted sesame oil
1. Soak 12 long wooden skewers in water, at least 30 minutes.
Meanwhile, toast the cumin seeds in a small skillet over medium
heat, swirling the pan, until slightly golden, about 4 minutes.
Transfer to a plate.
2. Combine the 3 chopped scallions, the jalapeo, ginger, garlic,
1 tablespoon vegetable oil, the brown sugar, 2 teaspoons soy sauce,
the ve-spice powder, teaspoon salt and teaspoon pepper in
a food processor and pulse until a paste forms. Add the toasted
cumin seeds; pulse once or twice to crack them slightly.
3. Lightly season the pork with salt and pepper; rub with about
three-quarters of the cumin paste. Cover with plastic wrap and
refrigerate at least 30 minutes and up to 1 hour.
4. Meanwhile, make the sauce: Combine 1 teaspoon of the
remaining cumin paste, the remaining cup soy sauce, the vinegar,
sesame oil and 1 tablespoon water in a small bowl. Stir in the sliced
scallion and set aside.
5. Preheat a grill to medium. Combine the remaining cumin paste
and 2 tablespoons vegetable oil in a small bowl; set aside for
basting. Generously brush the grill grates with vegetable oil. Thread
3 or 4 pieces of pork on each skewer and brush with vegetable
oil. Grill the kebabs, turning, until marked all over, 6 to 9 minutes,
basting with the cumin-oil mixture during the last minute. Let rest
5 minutes before serving. Drizzle with the sauce.
COLD PEANUT-SESAME NOODLES
Kosher salt
12 ounces flat Chinese egg
noodles
cup strong brewed green tea
cup natural peanut butter
cup soy sauce
cup rice vinegar (not
seasoned)
3 tablespoons packed light
brown sugar
cup roasted peanut oil
2 tablespoons toasted sesame
seeds, plus more for topping
1 teaspoon chili-garlic sauce
1 teaspoon toasted sesame oil
1 1-inch piece ginger, peeled
1 small clove garlic
2 carrots, finely grated
Chopped fresh cilantro and
peanuts, for topping
1. Bring a large pot of salted water to a boil. Add the noodles and cook
as the label directs, then drain.
2. Meanwhile, make the sauce: Combine the green tea, peanut butter,
soy sauce, vinegar, brown sugar and peanut oil in a blender. Add
the sesame seeds, chili-garlic sauce, sesame oil, ginger, garlic and
teaspoon salt; process until smooth.
3. Toss the noodles with the peanut sauce and carrots in a large bowl.
Chill about 1 hour. Top with cilantro, peanuts and more sesame seeds.
Weekend
Cooking
Summer
Picnic
If youre
short on time, use
rotisserie chicken
for the sandwiches.
But dont skip the
homemade mayo:
It makes the dish!
Roast Chicken Salad Sandwiches
Endive-Tomato Salad
Banana Muffin Pudding
ENDIVE-TOMATO SALAD
Whisk 1 teaspoon dijon mustard,
teaspoon kosher salt, 2 tablespoons
white wine vinegar, 1 tablespoon
hazelnut oil and 3 tablespoons
olive oil in a large bowl. Add 1 pint
halved cherry tomatoes, 3 chopped
endives and 4 chopped cucumbers;
season with salt and pepper and toss.
Top with chopped toasted hazelnuts.
ROAST CHICKEN SALAD SANDWICHES
ACTIVE: 40 min l TOTAL: 2 hr l SERVES: 6
FOR THE CHICKEN
1 4-pound chicken
Kosher salt and freshly ground
black pepper
lemon
3 sprigs parsley or tarragon
FOR THE MAYONNAISE
2 large egg yolks
1 tablespoon dijon mustard
cup vegetable oil
Kosher salt
FOR THE SALAD
2 stalks celery, diced, plus
2 tablespoons chopped leaves
1 medium shallot, finely chopped
3 tablespoons finely chopped
fresh parsley
3 tablespoons finely chopped
fresh chives
1 tablespoon finely chopped
fresh tarragon
Kosher salt and freshly ground
black pepper
Fresh lemon juice, to taste
2 baguettes, split open
Potato chips, for serving (optional)
1. Roast the chicken: Preheat the oven to 450. Rinse the chicken and pat dry;
season generously inside and out with salt and black pepper. Stuf the lemon
half and herb sprigs inside the cavity, then place the chicken in a baking
dish. Roast until golden brown all over and a thermometer inserted into the
thickest part of the thigh registers 170, about 1 hour, 10 minutes. Transfer to
a cutting board and let cool slightly. Remove and discard the skin, then pull
the meat of the bones and chop or tear into bite-size pieces; refrigerate,
covered, until ready to use.
2. Make the mayonnaise: Combine the egg yolks, lemon juice and mustard
in a large heatproof bowl set over a saucepan of barely simmering water
(do not let the bowl touch the water). Cook, whisking constantly, until hot,
about 2 minutes. Remove the bowl from the pan and gradually drizzle in the
vegetable oil, whisking until thick and creamy. Whisk in 1 tablespoon water,
the cayenne and teaspoon salt.
3. Make the salad: Add the celery and leaves, the shallot, parsley, chives,
tarragon and chicken to the prepared mayonnaise. Add salt, pepper and lemon
juice to taste. Pull out some of the bread from the inside of the baguettes, then
stuf with the chicken salad. Cut into sandwiches; serve with potato chips.
BANANA MUFFIN PUDDING
3 cups whole milk
4 large egg yolks
cup cornstarch
cup sugar
Pinch of salt
2 teaspoons vanilla extract
3 large banana-nut muffins, cut
into -inch-thick slices
2 bananas, cut into -inch-thick
slices
1. Make the custard: Bring the milk to a simmer in a medium saucepan over medium
heat. Whisk the egg yolks, cornstarch, sugar and salt in a large bowl. Gradually pour
the hot milk into the egg mixture, whisking constantly. Pour the mixture back into the
saucepan and cook, whisking constantly, until thick and bubbling, about 3 minutes.
Strain through a ne-mesh sieve into a bowl, pressing the custard through with a
rubber spatula. Stir in the butter and vanilla until smooth.
2. Set aside 1 or 2 mufn slices for crumbling on top. In 6 wide jars or a 2-quart souf
dish, layer the mufn slices, banana slices and custard; crumble the reserved mufn
slices on top. Cover and refrigerate 2 to 4 hours before serving.
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Before you
head outside,
make sure all your
toppings are ready
to go: The pizzas
cook quickly.
Weekend
Cooking
Weekend
Cooking
Anne Burrell shows us how to make rustic pizzas, right out back.
Grilled Pizza
Try this at home:
1. Make the dough.
Fill a liquid measuring cup or
small bowl with cup warm
(not hot) water. Add the yeast
and sugar and stir with a fork; let
sit 15 minutes. The top of the water
will bubble and it will smell very
yeastythis is what you want!
Combine the our and salt in a
large bowl. Make a well in the
center of the our and pour
in the olive oil and the yeast
mixture.
Using a fork, gradually stir the
our into the yeast mixture
until mostly combined, then mix
with your hands to bring the
dough together. Turn out onto
a clean surface.
Knead the dough until smooth,
dusting with our as needed.
Lightly oil a bowl; add the dough,
cover with plastic wrap and
set aside in a warm place until
doubled in size, about 1 hour.
FOR THE DOUGH
1 teaspoons active
dry yeast
teaspoon sugar
1 cups all-purpose
flour, plus more
for dusting
teaspoon salt
2 tablespoons
extra-virgin
olive oil, plus
more for brushing
GRILLED PIZZETTAS
ACTIVE: 45 min l TOTAL: 1 hr 45 min l MAKES: 6 mini crusts
(each topping recipe makes enough for 6 pizzas)
FOR PROSCIUTTO-
ARUGULA TOPPING
5 to 6 Fresno chile
peppers, roughly
chopped
1 cups extra-virgin
olive oil, plus more
for brushing
8 ounces parmigiano-
reggiano cheese,
shaved with a peeler
4 ounces thinly
sliced prosciutto
6 large eggs (optional)
2 cups baby arugula
FOR PUTTANESCA
TOPPING
2 plum tomatoes, diced
cup pitted gaeta olives,
sliced
2 tablespoons capers,
drained
Pinch of red pepper flakes
Kosher salt
Extra -virgin olive oil, for
drizzling
8 ounces taleggio
cheese, chopped
Chop ped chives, for
topping
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PHOTOGRAPHS BY STEVE GIRALT
2. Prep the toppings.
Turn the dough out onto a oured
surface and divide into 6 equal
pieces. Roll each piece into a ball.
Use a rolling pin to roll out each
ball into an irregular oval, dusting
with our as needed.
For cracker-thin crusts, use your
hands to gently stretch the dough
even more.
2
3. Preheat the grill.
Preheat a grill to medium high
(you dont want it to be too hot
or the crusts will burn before the
cheese melts). Brush the grill to
remove any crud.
I like my pizza thin and crunchylike a cracker. For a thicker,

puffier crust, roll out the dough and let it rise again.
For prosciutto-arugula pizzas, make
the chile oil: Bring the chiles and olive
oil to a simmer; remove from the heat
and let steep 1 hour. (This makes extra
oil; store in a sealed container for up
to 1 week.)
For puttanesca pizzas, make the
topping: Mix the tomatoes, olives,
capers and red pepper akes in a bowl;
add salt and drizzle with olive oil.
Stack the dough between layers of
plastic wrap and head to the grill
(or wrap and refrigerate overnight).
4. Roll out the dough.
Weekend
Cooking
PorkBeInspired.com
Scan the code and
see more chop ideas!
6. Add the toppings.
Working on the baking sheets, top the
crusts with parmigiano and prosciutto,
or top with taleggio and the puttanesca
mixture; return to the grill. Crack an
egg directly onto each prosciutto pizza,
if you want. Cover the grill and cook
until the cheese melts and the eggs are
set, 2 to 3 minutes.
7. Finish the pizzas.
Remove from the grill and top the prosciutto pizzas with arugula; drizzle
with the prepared chile oil. Top the puttanesca pizzas with chives.
7 Finish the pizzas
Weekend
Cooking
Oil the grill (Anne uses a rolled-up towel
and tongs), then carefully add a few
pieces of dough.
Grill until the top is bubbly and the bottom
is marked, about 2 minutes.
Flip with tongs and grill until just marked on the
other side. Remove from the grill and transfer to
baking sheets; repeat with the remaining dough.
5. Grill the crusts.
These
toppings are
just suggestions,
Anne says.
Get as nutty as
you want!
Grilled Potato Bake

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Unwrap
Potat es.
the zesty side of
Discover new ways to bring vegetable
goodness to the table in 30 minutes or less.
Visit potatogoodness.com
30
Veggie-friendly play date.
Party Time
Chill out with a sangria oat. Then,
try Trisha Yearwoods low-country boil
and see how Bobby Flay grills chicken.
Float
This Idea
Try a new take on
sangria this summer:
sparkling red wine
poured over fruit sorbet.
You can prepare it in
about 30 secondsno
fruit chopping required.
For these, we paired
lambrusco (sparkling
Italian red wine) with
scoops of lemon, peach
and orange sorbets.
Try your own flavor
combo, or just drink the
lambrusco by itself:
Its the perfect wine for
a cookout.
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Home
Trisha Yearwood
invites us over for
a low-country boil.
Trisha Yearwood and her husband,
Garth Brooks, have sold a combined
79 million albums and won five
Grammys between them, so you could
call them serious entertainers. Its a
little ironic, then, that they hate to
entertain. Everyone will come by, but
we dont really entertain, Trisha says,
wincing at the word. For years, the star,
who hosts Trishas Southern Kitchen on
Food Network, would serve basic ribs
and beans at her cookouts. Then her
sister Beth suggested a dish Trisha knew
only from the movie Steel Magnolias:
a low-country boil. Trisha now loves
this relaxed meala one-pot combo of
seafood and sausagein part because
there are no dishes to wash: You serve the
food on a table covered with newspaper.
Eating off the table feels like youre
doing something you arent supposed
to be doing, she says. She shared her
simple menu so you can try it yourself.
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cup concentrated Louisiana-style shrimp and crab boil
seasoning (such as Zatarains)
4 pounds medium red potatoes
2 to 3 medium sweet onions, such as Vidalia, peeled and
quartered if large
2 pounds cured, smoked pork sausage links, cut into
3-inch pieces
8 ears of corn, cut in half
4 pounds medium shrimp
1. Fill a 7-gallon stockpot halfway with water (or use 2 large
pots and divide the ingredients between them). Add the
seasoning and bring to a rolling boil. Add the whole potatoes to
the pot. Allow the water to return to a boil and cook 5 minutes.
Add the onions and sausage. Bring the water back to a boil and
cook 15 minutes. Add the corn, bring the water back to a boil
and cook 10 minutes, or until the potatoes are done.
2. Add the shrimp, bring the water back to a boil and cook
until the shrimp turn pink, about 3 minutes. Drain through a
colander; discard the liquid. Serve on newspaper or a platter.
LOW-COUNTRY BOIL ACTIVE: 35 min l TOTAL: 50 min l SERVES: 8 to 10
Trisha
usually cooks
this outside in a
massive pot over a
gas cooker. Youll
need to use two
pots on the
stove.
LETTUCE WEDGES
WITH BLUE CHEESE
DRESSING
(plus chilling) l SERVES: 8
Juice of 1 large lemon
1 cup mayonnaise
1 cup buttermilk
cup sour cream
1 teaspoons garlic powder
1 teaspoons onion powder
6 ounces blue cheese, crumbled
(about 1 cups)
2 heads iceberg lettuce
10 slices bacon, cooked and crumbled
1 medium tomato, finely diced
1. In a medium mixing bowl, combine
the lemon juice, mayonnaise, buttermilk,
sour cream, garlic powder and onion
powder. Whisk the mixture together until
smooth. Add the cheese and mix just
until blended. Chill in an airtight container in
the refrigerator at least 2 hours before serving.
2. Core and quarter each head of lettuce.
Serve a generous dollop of dressing over each
lettuce wedge and top with the bacon and
tomato. Season with pepper.
1 teaspoons lime zest (from about 1 lime)
cup fresh lime juice (from about 3 limes)
1 tablespoon sugar
3 cups seeded and finely chopped
watermelon
1 cucumber, peeled, seeded and diced
1 mango, peeled and diced
1 jalapeo pepper, seeded and minced
1 small red onion, finely chopped
8 fresh basil leaves, finely chopped
teaspoon garlic salt
Tortilla or pita chips, for serving
1. Stir together the lime zest, lime juice, sugar
and teaspoon pepper in a bowl. Add the
watermelon, cucumber, mango, jalapeo,
onion and basil and toss gently. Chill the salsa
until ready to serve.
2. Add the garlic salt just before serving. Serve
with chips.
WATERMELON SALSA ACTIVE: 15 min l TOTAL: 15 min l MAKES: 3 cups
FOR THE CRUST
1 cups fine graham cracker crumbs
cup sugar
cup ( stick) unsalted butter, melted
FOR THE FILLING
1 14-ounce can sweetened condensed milk
cup fresh lemon juice (from about
2 large lemons)
1 teaspoon grated lemon zest
3 large egg yolks (whites reserved for
the meringue)
FOR THE MERINGUE
3 large egg whites, at room temperature
teaspoon cream of tartar
cup sugar
1. Preheat the oven to 350. Make the crust: In a mixing
bowl, stir together the graham cracker crumbs, sugar and
butter until fully combined. Press the mixture rmly into
a 9-inch pie plate. Set aside.
2. Make the lling: In a medium bowl, mix the condensed
milk, lemon juice, zest and egg yolks. Pour into the crust.
3. Make the meringue: Beat the egg whites and cream of
tartar in a medium bowl with an electric hand mixer until
soft peaks form. Gradually beat in the sugar until stif
peaks form.
4. Spread the meringue over the pie and seal the edge
of the crust. Bake 15 to 20 minutes, or until the meringue
browns slightly. (Be sure to watch the pie while its
baking. Meringue can burn quickly.) Let cool slightly
on a rack, then chill in the refrigerator at least 2 hours
before serving.
MAGIC LEMON MERINGUE PIE ACTIVE: 20 min l TOTAL: 55 min (plus chilling) l SERVES: 10
The new
season of Trishas
Southern Kitchen
premieres Saturday,
May 25, at
10:30 a.m. ET.
R
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In his new book, Bobby Flay puts chicken
in its rightful place: on the grill.
PHOTOGRAPHS BY JENNIFER CAUSEY
Find these recipes and
more in Bobby Flays
Barbecue Addiction
($35, Clarkson Potter).
Chicken
A butemik
bat doe
wodes fo
gri led ci cke.
Playing
GRILLED RED CHILEBUTTERMILK
BRINED CHICKEN WITH
SPICY MANGO-HONEY GLAZE
ACTIVE: 1 hr 5 min l TOTAL: 6 hr 10 min l SERVES: 4
FOR THE CHICKEN
1 quart buttermilk
2 tablespoons ancho chile powder
1 tablespoon New Mexican chile powder
1 tablespoon cascabel chile powder
teaspoon chile de arbol powder or cayenne pepper
1 teaspoon smoked mild paprika
1 teaspoon ground coriander
1 teaspoon granulated garlic
1 teaspoon onion powder
teaspoon ground cinnamon
4 8-ounce skin-on, bone-in chicken breast halves
4 chicken drumsticks
cup canola oil
Kosher salt and freshly ground black pepper
FOR THE GLAZE
2 tablespoons canola oil
1 small Spanish onion, chopped
1 clove garlic, chopped
3 large very ripe mangoes, peeled, pitted and chopped
cup dry white wine
cup pineapple juice
cup fresh orange juice
to teaspoon chile de arbol powder
3 tablespoons clover honey
1. Prepare the chicken: Whisk together the buttermilk, chile powders,
paprika, coriander, garlic, onion powder and cinnamon in a large baking
dish. Add the chicken and turn to coat. Cover and refrigerate at least
4 hours and up to 24 hours, turning a few more times.
2. Remove the chicken from the brine and pat dry with paper towels.
Put the chicken on a baking rack set over a baking sheet. Return to the
refrigerator and let sit, uncovered, at least 1 hour and up to 4 hours.
3. Meanwhile, make the glaze: Heat the oil in a large saut pan over
medium-high heat. Add the onion and cook until soft, about 4 minutes.
Add the garlic and cook 1 minute. Add the mangoes and cook, stirring
occasionally, until broken down and caramelized, about 10 minutes. Add
the white wine and cook until reduced by half, about 2 minutes.
4. Carefully transfer the glaze mixture to a blender; add the pineapple
juice, orange juice and the chile de arbol powder and blend until smooth,
about 2 minutes. Strain into a bowl and season with the honey and salt
and pepper. The mixture should be a thick puree. If it is too thick, thin it
with a touch of water. Let cool to room temperature before serving.
5. Grill the chicken: Heat your grill to medium for indirect grilling.
Remove the chicken from the refrigerator 30 minutes before cooking.
6. Brush the chicken on both sides with the oil; season with salt and
pepper. Put the chicken, skin-side down, on the hotter side of the grill
(direct heat) and grill until browned, 4 to 5 minutes. Turn the chicken and
continue grilling until the bottom is golden brown, 4 to 5 minutes. Move
to the cooler side of the grill (indirect heat), close the cover and continue
grilling until an instant-read thermometer inserted into the thickest
part of the breast (not touching the bone) registers 160, 15 to 20 more
minutes. During the last few minutes, brush with some of the glaze.
7. Remove the chicken to a platter and drizzle with more of the glaze.
Tent loosely with foil and let rest 10 minutes before serving.
To prep
the grill for
indirect heat,
bank the coals to
one side or turn
off half of the
burners.
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1 4-inch piece fresh ginger, peeled and coarsely
chopped
1 head garlic, cloves separated and peeled
1 teaspoon black mustard seeds
Grated zest of 2 limes
1 3-pound chicken, butterflied and lightly pounded
for even thickness
10 cardamom pods
5 cinnamon sticks
1 tablespoon whole cloves
1 medium red onion, halved and thinly sliced
3 tablespoons finely chopped fresh flat-leaf parsley leaves
teaspoon sumac
1. Heat the oil in a medium saut pan over medium heat. Add the ginger
and garlic; cook until soft, about 2 minutes. Add the mustard seeds; cook
30 seconds. Add cup water and the lime zest and season with salt
and pepper. Bring to a boil and cook 1 minute. Transfer the mixture to a
blender; blend to a smooth paste, adding more water if needed. Let cool.
2. Rub the ginger paste over the entire chicken, including underneath
the skin. Cover the chicken and marinate in the refrigerator, at least
2 hours and up to 8 hours. Remove the chicken from the refrigerator
about 30 minutes before cooking.
3. Combine the cardamom, cinnamon and cloves in a bowl. Cover with
cold water and soak at least 1 hour and up to 4 hours.
4. Combine the red onion and 1 tablespoon salt in a bowl and let sit at
room temperature 30 minutes. Rinse with cold water and drain well. Put
the onion in a bowl and add the parsley and sumac.
5. Heat your grill to high for indirect grilling.
6. Drain the spices and add them evenly over the hot coals in a charcoal
grill or to the smoker box of a gas grill. Put the lid on the grill and allow
smoke to ll the grill, about 10 minutes.
7. Season the chicken on both sides with salt and pepper. Put the
chicken, skin-side down, on the cooler side of the grill (indirect heat),
close the cover and grill until the skin is lightly golden brown with faint
grill marks, 22 to 25 minutes. Turn the chicken skin-side up, move to
the hotter side of the grill (direct heat) and continue grilling until the
skin is golden brown, 15 to 20 minutes. Flip the chicken once more and
continue grilling over direct heat until the skin is golden brown and crisp
and an instant-read thermometer inserted into the thigh registers 165,
about 8 minutes.
8. Remove the chicken to a cutting board, tent loosely with foil and let
rest about 10 minutes before carving. Top the chicken with some of the
onion-parsley relish.
SMOKED GINGER CHICKEN WITH CARDAMOM, CLOVES AND CINNAMON

Cokig
ci cke
slowly keps
i moit.
SMOKED JERK CHICKEN
WINGS WITH SPICY
HONEY-TAMARIND GLAZE
FOR THE CHICKEN
cup kosher salt, plus more for seasoning
cup sugar
1 head garlic, sliced crosswise
1 bunch thyme sprigs
4 cinnamon sticks
2 teaspoons allspice berries
2 teaspoons black peppercorns
1 Scotch bonnet chile, with a small
slit made in the side
3 pounds chicken wings
Chopped scallions, for garnish
FOR THE GLAZE
1 2-inch piece fresh ginger, peeled and finely grated
cup fresh orange juice
3 tablespoons tamarind concentrate
cup ketchup
cup clover honey
1 tablespoon red wine vinegar
2 tablespoons Sriracha or spicy chile paste
1. Brine the chicken: Combine 2 quarts water, the salt and
sugar in a medium saucepan; bring to a boil and cook until
the salt and sugar dissolve, about 5 minutes. Remove from the
heat and add the garlic, thyme, cinnamon, allspice, peppercorns
and Scotch bonnet. Let the brine cool completely.
2. Add the chicken wings to the brine, cover and refrigerate at
least 4 hours and up to 8 hours.
3. Remove the wings from the brine, rinse well with cold water
and pat dry. Put the wings on a baking rack set over a baking
sheet and put in the refrigerator to dry, at least 1 hour and up
to 8 hours.
4. Meanwhile, soak 2 cups pimento or apple wood chips in
water at least 30 minutes.
5. Make the glaze: Heat the oil in a small saucepan over
medium-high heat. Add the ginger and cook until soft, about
2 minutes. Pour in the orange juice and cup water and bring
to a simmer. Add the tamarind, ketchup and honey and cook,
stirring occasionally, 5 minutes. Remove from the heat, whisk
in the vinegar and Sriracha, and season with salt and pepper.
Let cool slightly.
6. Heat your grill to medium for indirect grilling.
7. Add the drained wood chips to the coals in a charcoal grill or
put them in the smoker box of a gas grill. Close the grill cover
and let smoke build, 10 minutes.
8. Add the wings to the grill directly over the heat source,
close the lid and grill until golden brown on both sides,
10 to 15 minutes per side. Transfer to the cooler side of the grill
(indirect heat), cover the grill and continue cooking until the
wings are cooked through, about 15 minutes.
9. Put the wings in a large bowl. Add the honey-
tamarind glaze and toss to coat. Season with salt,
transfer to plates and garnish with scallions.
Thi fagrat ad spi cy
jek maiade gi ve a
sho of Jaai ca flavo
to smoky wigs.
The new season
of Bobby Flays
Barbecue Addiction
premieres Sunday,
June 16, at
11 a.m. ET.
Kale + Onion + Bacon
Carrots +
Zucchini + Parsley
Scallions + Broccoli +
Cheddar
Corn +
Parmesan + Basil
Hominy + Pickled Peppers +
Walnuts + Jalapeo

Cornbread
Mix & Match
PHOTOGRAPH BY CHARLES MASTERS
Bring something new to your next barbecue:
This recipe leads to thousands of combinations!
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PREP YOUR MIX-INS
Choose up to 3 of the following ingredients ( cup each).
CHOOSE A CHEESE
Grate or crumble cup cheese (optional).
BAKE THE BREAD
Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed
in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.
ADD SEASONINGS
Stir in 1 of the following (optional).
cup chopped fresh basil, parsley,
chives, cilantro or a combination
MAKE THE BATTER
Preheat the oven to 400. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk 1 cups
yellow cornmeal, cup our, 2 tablespoons sugar, 1 teaspoon baking powder, teaspoon baking soda and teaspoon salt in
a large bowl. In a separate bowl, whisk 1 egg, 1 cup milk, 1 cup sour cream or plain Greek yogurt, and 2 tablespoons melted butter;
whisk into the dry ingredients until combined. Fold in the prepared mix-ins and cheese.
1 teaspoon chopped fresh
thyme, sage or rosemary
1 minced chipotle chile
in adobo sauce
1 minced
jalapeo pepper
Gruyre
Cheddar
Pepper jack
Mozzarella
Fontina
Parmesan
Goat
Havarti
Swiss
Gouda
Kale,
chopped and sauted
Onion,
chopped and sauted
Bell pepper,
chopped
Tomato,
chopped
Carrots, grated, then sprinkled
with salt, set aside for
15 minutes and squeezed dry Scallions, chopped
Broccoli orets,
chopped and blanched
Roasted or pickled peppers,
drained and chopped
Zucchini, grated, sprinkled
with salt, set aside for
15 minutes and squeezed dry
Canned hominy,
drained
Bacon or pancetta,
cooked and crumbled
Sausage,
cooked and crumbled
Unsalted nuts,
chopped
Dried fruit,
chopped if large
Z hi i t d i kl d
Corn kernels, cooked or raw
Confetti Slaw C f tti Sl
No.
26
50
Slaws
PHOTOGRAPHS BY JUSTIN WALKER
We dreamed up dozens of new twists on the classic summer side.
Broccoli-Ranch
Slaw
Carrot-Pineapple
Slaw
B li R
No.
16
C t Pi
No.
13
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PHOTOGRAPHS BY JUSTIN WALKER
50Slaws
No.
14
JUNE 2013
FOOD NETWORK MAGAZINE

9. Barbecue Chicken Make
Classic Slaw (No. 1); stir in
cup barbecue sauce, 2 cups
shredded cooked chicken and
2 chopped scallions.
10. Cajun Make the dressing
for Classic Slaw (No. 1), adding
2 tablespoons Creole mustard
and 2 teaspoons Cajun seasoning.
Toss with head shredded
green cabbage, 2 shredded
carrots, 1 cup each julienned
celery and bell pepper, and
2 chopped scallions.
11. Chipotle Make Classic Slaw
(No. 1), whisking 2 tablespoons
pureed chipotles in adobo into the
dressing; omit the carrots. Toss in
cup chopped cilantro and 1 cup
each thinly sliced red bell pepper,
jicama and scallions.
12. Crispy Toss head shredded
green cabbage with 1 tablespoon
kosher salt in a colander; let sit
4 hours, then rinse and dry well.
Make the dressing for Classic Slaw
(No. 1); toss with the cabbage.
13. Carrot-Pineapple Whisk
cup each mayonnaise and
sour cream, 2 tablespoons each
lemon juice and sugar, and
1 teaspoon kosher salt. Add
12 shredded carrots, 1 cup each
raisins and diced pineapple and
cup chopped chives.
14. Kale Whisk cup lemon
juice, 1 tablespoon dijon mustard,
1 tablespoon sugar, 1 teaspoon
kosher salt and cup olive oil.
Add 5 cups each shredded
green cabbage and Tuscan kale,
2 shredded carrots and cup
toasted sunower seeds.
No.
8
Grape-Pecan
Make
Classic Slaw
(No. 1) with red
cabbage. Toss
in 1 cup halved
red grapes,
cup chopped
toasted
pecans and
cup chopped
chives.
50Slaws
1. Classic Whisk cup
mayonnaise, cup sour cream,
3 tablespoons cider vinegar,
1 teaspoon sugar and teaspoon
kosher salt. Toss with head
shredded green cabbage and
2 shredded carrots.
2. Blue CheeseHerb Make
Classic Slaw (No. 1), adding 1 cup
crumbled blue cheese and cup
each chopped parsley and chives.
3. Buffalo Make Classic Slaw
(No. 1), adding 2 to 4 tablespoons
hot sauce and 1 cup each thinly sliced
celery and crumbled blue cheese.
4. Curry Make Classic Slaw
(No. 1), substituting Greek yogurt
for the sour cream and adding
cup mango chutney and
1 tablespoon curry powder to
the dressing. Add 1 thinly sliced
red bell pepper, cup raisins
and cup chopped cilantro.
5. Russian Soak cup sliced red
onion in cold water, 15 minutes;
drain. Make Classic Slaw (No. 1),
substituting sweet chili sauce for the
sour cream and adding cup each
sweet pickle relish and chopped
parsley; stir in the onion.
6. Waldorf Make Classic Slaw (No. 1),
substituting cup each chopped
apple and celery for the carrots. Add
cup chopped toasted walnuts.
7. Kohlrabi-Apple Make the
dressing for Classic Slaw (No. 1),
adding 3 tablespoons horseradish,
1 tablespoon grainy mustard and
an extra 1 teaspoon sugar. Toss with
head shredded green cabbage,
2 each julienned kohlrabi and apples,
and cup chopped dill. F
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JUNE 2013
21. Creamy Make Hot-Dressed
Slaw (No. 19) and let cool. Stir in
cup mayonnaise.
22. Green Goddess Puree
cup each parsley and chives,
cup each buttermilk, olive oil and
mayonnaise, 2 tablespoons each
tarragon and lemon juice, and
2 anchovies. Toss with two 12-ounce
bags broccoli slaw.
23. Korean Puree cup kimchi,
3 tablespoons each vegetable oil
and rice vinegar, 2 tablespoons soy
sauce, 4 teaspoons sesame oil and
2 teaspoons sugar. Toss with
head shredded napa cabbage,
3 julienned Asian pears, 1 thinly
sliced cucumber and cup chopped
kimchi. Top with sesame seeds.
24. Caesar Toss head shredded
Savoy cabbage with 1 tablespoon
kosher salt in a colander; let sit
1 hour, then rinse and dry well. Puree
cup olive oil, cup lemon juice,
4 anchovies and teaspoon honey.
Toss with the cabbage and some
crumbled croutons.
25. Basic Vinaigrette Whisk
cup white wine vinegar, cup
olive oil, 1 tablespoon kosher salt and
2 tablespoons sugar. Toss with
head each shredded red and green
cabbage and 4 shredded carrots.
26. Confetti Make the dressing
for Basic Vinaigrette Slaw (No. 25).
Toss with head each shredded
red and green cabbage, 3 shredded
carrots, 2 thinly sliced bell peppers
and cup chopped parsley.
27. Herb Make Basic Vinaigrette
Slaw (No. 25), adding 2 tablespoons
each chopped parsley, dill, chives
and tarragon.
50Slaws
15. Light Whisk cup each
low-fat mayonnaise and Greek
yogurt, 3 tablespoons each cider
vinegar and milk, 1 tablespoon dijon
mustard, 1 teaspoon sugar, and
salt to taste. Toss with head
shredded green cabbage, 1 shredded
carrot and cup chopped dill.
16. Broccoli-Ranch Whisk
cup buttermilk, cup each
mayonnaise and sour cream,
3 tablespoons cider vinegar,
1 tablespoon sugar and 1 teaspoon
kosher salt. Toss with two 12-ounce
bags broccoli slaw and cup each
chopped parsley, chives and dill.
17. Thai Puree cup peanut
butter, cup rice vinegar, the
juice of 2 limes and 1 tablespoon
each grated ginger and soy sauce.
Toss with head shredded napa
cabbage, 8 shredded carrots and
cup each chopped cilantro,
scallions and peanuts.
18. Pepper Soak 1 thinly sliced
red onion in cold water, 15 minutes;
drain. Whisk 2 tablespoons cider
vinegar, 1 teaspoons sugar,
teaspoon chopped thyme and
cup olive oil. Toss with 1 thinly
sliced poblano, 4 sliced assorted
bell peppers, the onion, teaspoon
kosher salt, and pepper to taste.
19. Hot-Dressed Pulse head
roughly chopped green cabbage
and 3 carrots in a food processor
until nely chopped. Boil cup
cider vinegar, cup vegetable oil,
2 tablespoons sugar, 2 teaspoons
kosher salt and 1 teaspoon each
mustard powder and celery seed,
1 minute. Pour the dressing over
the vegetables.
No.
20
Apple-Fennel
Toss head
shredded
Savoy
cabbage with
1 tablespoon
kosher salt in
a colander; let
sit 1 hour, then
rinse and dry
well. Toss with
cup each
vegetable oil,
walnut oil and
cider vinegar,
2 teaspoons
sugar and
1 tablespoons
dijon mustard.
Add 1 each
thinly sliced
fennel bulb
and apple, and
cup chopped
walnuts.
poon
unce
h
NNNNNNNoooo.
JUNE 2013

34. Dijon Whisk cup cider
vinegar, 2 tablespoons dijon
mustard, 1 tablespoon each sugar
and kosher salt, and cup olive
oil. Toss with head shredded
green cabbage, head shredded
red cabbage, 2 shredded carrots
and 2 sliced scallions.
35. Chicago Make Dijon Slaw
(No. 34), swapping yellow mustard
for the dijon. Toss with head
shredded green cabbage,
2 shredded carrots, cup each
sweet pickle relish and chopped
pickled sport peppers, and
2 teaspoons celery seeds.
36. Honey-Mustard Make
Dijon Slaw (No. 34), swapping
honey mustard for the dijon
mustard and omitting the sugar.
Add 2 julienned apples, cup
toasted sliced almonds, and
honey to taste.
37. Ham and Egg Make Dijon
Slaw (No. 34), adding pound
diced ham and 2 chopped hard-
cooked eggs.
38. Celery Root Whisk cup
mayonnaise, cup sour cream, the
juice of 2 lemons, 2 tablespoons
dijon mustard, 1 teaspoon sugar and
teaspoon kosher salt. Toss with
head shredded green cabbage,
4 cups shredded celery root and
cup chopped parsley.
39. Brussels Sprout Cook 4 slices
bacon until crisp; crumble. Whisk
2 tablespoons each of the bacon
drippings, olive oil and maple
syrup with cup sherry vinegar.
Toss with 6 cups shredded Brussels
sprouts, 1 thinly sliced shallot, the
bacon, and salt and pepper to taste.
50Slaws
Vietnamese
Whisk
1
3 cup white
vinegar,
2 tablespoons
sugar and
1
3 cup
vegetable
oil. Toss with
3 cups each
julienned
daikon and
carrots, 2 cups
julienned
English
cucumber,
1 minced
jalapeo and
cup each
chopped mint
and cilantro.
No.
33
28. Beet Whisk cup balsamic
vinegar, 2 teaspoons kosher salt,
1 teaspoon honey and cup olive
oil. Toss with head shredded
red cabbage and 4 cups peeled
and shredded raw beets. Top with
chopped pistachios.
29. Jicama Whisk 3 tablespoons
lime juice, 1 teaspoons ancho
chile powder, teaspoon cayenne
pepper and cup vegetable
oil. Toss with 1 large julienned
jicama, 1 cup diced pineapple,
julienned English cucumber,
thinly sliced red onion and cup
chopped cilantro.
30. Mediterranean Whisk
cup each yogurt and tahini
with 3 tablespoons lemon juice,
1 teaspoon honey, 1 minced garlic
clove and a few dashes of hot sauce.
Toss with head shredded red
cabbage, 2 shredded carrots and
1 each thinly sliced Persian
cucumber and red bell pepper.
31. Turnip-Bacon Cook 4 slices
bacon until crisp; crumble. Whisk
2 tablespoons each of the bacon
drippings, vegetable oil, cider
vinegar and grainy mustard; whisk
in 1 teaspoon celery seeds and
cup sour cream. Toss with 6 cups
julienned turnips, 3 cups shredded
green cabbage, cup chopped
parsley and the crumbled bacon.
32. GrapeGoat Cheese Whisk
cup olive oil, 2 tablespoons each
dijon mustard, honey and white wine
vinegar, and teaspoon kosher
salt. Add head roughly chopped
napa cabbage, cup grapes, cup
crumbled goat cheese and cup
chopped toasted hazelnuts. Sprinkle
with chopped chives.
No.
49
46. Ramen-Ginger Make
Soy-Ginger Slaw (No. 44),
omitting the chiles and adding
2 each shredded carrots and
thinly sliced red bell peppers.
Add 2 cups crumbled raw ramen
noodles and cup roughly
chopped scallions.
47. Zucchini-Mozzarella
Whisk together cup red wine
vinegar, 1 tablespoon dijon
mustard, 1 teaspoon kosher salt
and cup olive oil. Toss 3 shredded
zucchini, 1 cup each julienned
tomato and fresh mozzarella and
cup shredded basil with the
dressing. Top with some toasted
pine nuts.
48. Green PapayaPeanut
Whisk together 3 tablespoons
sh sauce, cup each lime juice
and vegetable oil, 1 teaspoon
kosher salt and 2 sliced Thai bird
chiles. Toss 6 cups julienned
green papaya, 1 large julienned
red bell pepper and cup each
chopped cilantro and peanuts with
the dressing.
49. Mango-Peanut Make
Green PapayaPeanut Slaw
(No. 48), omitting the salt and
substituting julienned rm mango
for the papaya.
50. Fennel-Orange Soak 1 cup
thinly sliced red onion in cold water,
15 minutes; drain. Whisk cup
champagne vinegar, 2 tablespoons
grainy mustard, 1 tablespoon kosher
salt, 1 teaspoons sugar and cup
olive oil. Toss the dressing with
5 cups each julienned fennel and
shredded green cabbage. Toss in the
red onion and the segments from
2 oranges.
50Slaws
JUNE 2013

40. Cobb Puree 1 avocado,
cup each lemon juice, olive oil
and water, and teaspoon kosher
salt. Toss with large head
shredded green cabbage, 1 cup
each diced tomato and crumbled
blue cheese, and 3 chopped
hard-cooked eggs. Top with cup
crumbled cooked bacon.
41. Southwestern Toss 3 cups
each shredded red and green
cabbage with 1 tablespoon kosher
salt in a colander; let sit 1 hour,
then rinse and dry well. Make the
dressing for Cobb Slaw (No. 40);
toss with the cabbage, 1 cup corn,
1 thinly sliced poblano and 1 small
bunch chopped scallions.
42. WasabiSnow Pea Whisk
1 cup mayonnaise, 2 teaspoons
each wasabi paste and rice vinegar,
and 1 teaspoon each sugar and
kosher salt. Toss with head
shredded napa cabbage, 2 cups
thinly sliced snow peas and
2 teaspoons sesame seeds.
43. Asparagus Whisk cup
lemon juice, 1 tablespoon
dijon mustard, 2 teaspoons sugar
and cup olive oil. Toss with
head shredded napa cabbage,
1 pound thinly sliced asparagus,
2 thinly sliced shallots and 1 cup
shaved parmesan.
44. Soy-Ginger Whisk cup
rice vinegar, 3 tablespoons each
soy sauce and orange juice,
1 tablespoon each sugar and
grated ginger, 1 teaspoon sesame
oil and cup vegetable oil. Toss
with head shredded napa
cabbage, 2 shredded carrots,
1 cup thinly sliced snow peas and
2 thinly sliced Fresno chiles.
Spicy Bok
Choy
Make Soy-
Ginger Slaw
(No. 44),
using 9 cups
thinly sliced
bok choy
instead of the
cabbage. Add
2 tablespoons
Sriracha to
the dressing.
No.
45
;
orn,
mall
NNooo.
TysonAnytizers.com
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Serve Tyson
Anytizers
snacks at your party and let the fun begin.

Everyone knows a party is only as good as its snacks. So serve up some fun at
your next get-together with Tyson
Anytizers
snacks. Available in several tasty

varieties, theyre the warm snack that satises party time, game time or anytime.
/ 2013 TYSON FOODS, INC.
MONTH 2012 FOOD NETWORK MAGAZINE 155 MONT MONT MONT ON O MMO MONT MONTT OON HHHH 201 201 201 201 2001 2012222222 FOOD FOOD FO FFO FO FO FOOD FOOOD OO OO FOOD FO FO FOOO OOD OOD FO FOOD FOO FOO FO FO FOOD FO FO FO FOOD FOOOOO FOO FO FO NET NET ET NET NET EEET ET NET ET E NET NET ET EE NET EEE NEETTT NETTWOR WORK WWORRK WORK RRRK RK WORK WORK WORRRRK RR WO WORK WORK WORKK WORK WORKKKKKKKKK WO WW MAG MAG AAG GG MAG MAG MAG MAGG MAG MAGAZIN AAZIN NNNN AZIN AZ AZIN AZZIN AZIN AZI AZIN I AZIN AZ EEEEEEEEEEEEEEEE 1111111111111111111115555 55 555 55 5555 555 55 555 5555 55555 55 55 555 55 55 55 55 55 55 5555
Sweet
Short
Try a fresh take
on a summer
favorite:
strawberry
shortcake.
PHOTOGRAPHS BY ANNA WILLIAMS
AND
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FOR THE CAKE
5 tablespoons unsalted butter, melted, plus
more for the pan
1 cups all-purpose flour, plus more for dusting
1 cups granulated sugar
1 teaspoons baking powder
teaspoon salt
1 teaspoons vanilla bean paste (or seeds from
vanilla bean)
2 large eggs, at room temperature, beaten
cup whole milk, at room temperature
teaspoon finely grated lemon zest
FOR THE TOPPINGS AND FILLING
1 quarts strawberries, hulled
1 tablespoon strawberry jelly
3 tablespoons confectioners sugar
1 cups cold heavy cream
teaspoon vanilla extract
1. Preheat the oven to 350. Butter an 8-inch-round cake pan, then line the bottom with
parchment paper; butter the parchment and dust with our, tapping out the excess.
2. Make the cake: Whisk the our, granulated sugar, baking powder and salt in a medium
bowl until combined. Whisk the melted butter, vanilla bean paste, eggs, milk and lemon
zest in a medium bowl until just smooth. Add the wet ingredients to the dry ingredients
and stir with a wooden spoon until incorporated. Pour the batter into the prepared pan and
bake until a toothpick inserted into the middle comes out clean, 35 to 40 minutes. Transfer
to a rack and let cool 10 minutes in the pan, then turn out of the pan onto the rack and
let cool completely.
3. Meanwhile, make the toppings and lling: Halve 16 strawberries. Whisk 1 tablespoon
water and the strawberry jelly in a medium bowl until smooth. Add the halved strawberries
and toss to coat; set aside. Thinly slice the remaining strawberries, then toss with
2 tablespoons confectioners sugar and the lemon juice in another medium bowl; set
aside. Beat the heavy cream, the remaining 1 tablespoon confectioners sugar and the
vanilla extract in a bowl with a mixer on medium-high speed until soft peaks form.
Refrigerate the whipped cream until ready to assemble.
4. Carefully cut the cake in half horizontally with a serrated knife. Place the bottom half
cut-side up on a platter. Drizzle the juices from the sliced berries over the cut sides of
both cake halves. Fold a few tablespoons of the whipped cream into the sliced berries;
spoon over the bottom cake layer. Cover with the other cake layer, then top with the
remaining whipped cream. Top with the halved strawberries and their juices.
CLASSIC STRAWBERRY SHORTCAKE ACTIVE: 40 min l TOTAL: 1 hr 35 min l SERVES: 8
GINGER STRAWBERRY
SHORTCAKES
ACTIVE: 40 min l TOTAL: 1 hr 30 min (plus chilling)
SERVES: 6
FOR THE BISCUITS
6 ounces cream cheese, at room
temperature
1 sticks (12 tablespoons) unsalted butter,
at room temperature
cup granulated sugar
1 teaspoons finely grated peeled ginger
Pinch of salt
1 cups all-purpose flour, plus more for
dusting
cup finely chopped candied ginger
1 tablespoon heavy cream
1 tablespoon demerara or raw sugar
FOR THE TOPPINGS
1 quart strawberries, hulled
cup plus 2 tablespoons granulated sugar
teaspoon finely grated peeled ginger
cup cold sour cream
cup cold heavy cream
1. Make the biscuits: Beat the cream cheese,
butter, granulated sugar, grated ginger and
salt in a large bowl with a mixer on medium-
high speed until light and ufy; reduce the
speed to low and beat in the our and candied
ginger until just incorporated. Turn the dough
out onto a sheet of plastic wrap; press into a
1-inch-thick disk, tightly wrap and refrigerate
until rm, about 1 hour or overnight.
2. On a oured surface, roll out the dough into
a 10-inch circle, about inch thick. Use a
2-inch biscuit cutter to cut out rounds;
arrange about 1 inch apart on a baking sheet.
Reroll the scraps and cut out more biscuits
(you should have 12). Brush the tops lightly
with the heavy cream and sprinkle with the
demerara sugar. Refrigerate until rm, about
20 minutes.
3. Position racks in the upper and lower
thirds of the oven and preheat to 350. Bake
the biscuits until slightly pufed and golden
brown, 25 to 30 minutes. Let cool 5 minutes
on the baking sheet, then remove to a rack
to cool completely.
4. Meanwhile, make the toppings: Puree half
of the strawberries in a blender with cup
granulated sugar and the grated ginger until
smooth; transfer to a bowl. Dice the remaining
strawberries; add to the pureed berries and
toss. Beat the sour cream, heavy cream and the
remaining 2 tablespoons granulated sugar
in a separate bowl with a mixer on medium-
high speed until soft peaks form.
5. Serve each person 2 biscuits with the
whipped cream and strawberry mixture.
1. Beat the heavy cream and cup chocolate syrup in a bowl with a mixer on medium-high
speed until soft peaks form, about 3 minutes. Refrigerate until ready to use. Hull and chop all but
6 strawberries and toss them with the sugar in a separate bowl; set aside.
2. Melt the chocolate in a microwave-safe bowl on medium-high power in 30-second intervals,
stirring, until smooth, about 2 minutes. Dip the 6 whole berries in the chocolate, then transfer to
a sheet of parchment paper and let cool.
3. Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add the pound cake
slices and cook until golden brown, 2 to 3 minutes per side; transfer to a plate. Wipe out the
skillet and melt the remaining 1 tablespoon butter. Add the chopped strawberries and 1 tablespoon
water and cook until juicy, about 2 minutes.
4. Drizzle some chocolate syrup on each plate; top each with a piece of pound cake. Top with
some of the chopped strawberries and their juices, a dollop of the chocolate whipped cream
and a chocolate-covered strawberry.
TOASTED POUND CAKE WITH STRAWBERRIES AND CHOCOLATE CREAM
1 cup cold heavy cream
cup chocolate syrup, plus more
for drizzling
1 quart strawberries
2 tablespoons sugar
2 ounces semisweet chocolate,
finely chopped
6 slices pound cake
Chinet
is a registered trademark of Huhtamaki, Inc. in the U.S. and other countries.

Youre Invited.
Rediscover the lost art of getting together.
Every Chinet
plate, dish and cup an invitation to

reconnect. See more at mychinet.com/lostart.
FOR THE PASTRIES
1 sheet frozen puff pastry, thawed
1 large egg yolk
3 tablespoons sugar
FOR THE FILLINGS
1 quart strawberries, hulled and quartered
cup sugar
1 teaspoon vanilla extract
cup sliced almonds
cup cold mascarpone cheese
cup cold heavy cream
cup cold prosecco
STRAWBERRY NAPOLEONS WITH PROSECCO CREAM
1. Make the pastries: Line a baking sheet with parchment paper. Unfold the puf pastry
onto the prepared baking sheet. Whisk the egg yolk with 1 tablespoon water in a small bowl;
brush all over the puf pastry, then sprinkle with the sugar. Freeze until the pastry is rm,
15 to 20 minutes.
2. Meanwhile, make the strawberry lling: Mash 1 cup strawberries with a fork in a large bowl.
Add the remaining strawberries, 2 tablespoons sugar and the vanilla; toss to coat. Set aside
until ready to assemble.
3. Preheat the oven to 375. Spread the almonds on a baking sheet and bake until golden,
5 to 7 minutes; set aside. Cut the puf pastry into four 4-inch squares with a sharp knife; prick
all over with a fork. Transfer to the oven and bake until pufed and lightly golden, about
20 minutes. Reduce the oven temperature to 325 and continue baking until aky and golden
brown, about 15 more minutes. Remove to a rack and let cool completely.
4. Make the prosecco cream: Combine the mascarpone, heavy cream, the remaining
2 tablespoons sugar and the prosecco in a medium bowl; beat with a mixer on medium speed
until soft peaks form, about 2 minutes. (Do not overbeat or the cream will become grainy.)
5. Slice the pastries in half horizontally using a serrated knife. Put a bottom half on each plate.
Top each with some prosecco cream and strawberries with their juices; cover with the top
pastry halves and sprinkle with the almonds.
Sarah K. says:
Sorry for the confusion. But these NEW SKINNY COW tasty treats are low-fat ice cream AND candy in one
scrumptious 160 calorie bar. Try Salted Caramel Pretzel and Cookies n Dough. Just not both at once.
Unless noted to the contrary all trademarks are owned by Socit des Produits Nestl S.A., Vevey, Switzerland, or used with permission.
And visit skinnycow.com for the chance to win delicious prizes.
And visit skinnycow.com for the chance to win delicious prizes.
T
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YUM
MY
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ICE CREAM DELICIOUSNESS
160 CALORIES OF LOW-FAT
FOR THE BISCUITS
1 cups all-purpose flour
cup sugar
1 teaspoons baking powder
teaspoon baking soda
teaspoon salt
teaspoon freshly grated nutmeg
teaspoon ground cinnamon
4 tablespoons cold unsalted butter, cut into -inch pieces
cup cold buttermilk
FOR THE STRAWBERRIES
2 quarts fresh strawberries, hulled
cup honey
Vanilla ice cream, for serving
1. Make the biscuits: Preheat the oven to 375. Whisk the our, sugar,
baking powder, baking soda, salt, nutmeg and cinnamon in a large bowl.
Add the butter and rub the mixture together with your ngertips until it
looks like coarse meal with pea-size bits of butter. Stir in the buttermilk
with a wooden spoon to form a rough dough. Scoop 6 mounds of dough
onto a baking sheet, about 1 inch apart. Bake until pufed and golden
brown, about 25 minutes. Transfer to a rack and let cool 10 minutes on
the baking sheet.
2. Meanwhile, prepare the strawberries: Combine the strawberries and
honey in a saucepan over medium heat; partially cover and cook, stirring
occasionally, until the strawberries are just softened, 10 to 15 minutes.
3. Divide the strawberries among bowls, reserving some of the juices;
top each with a warm biscuit and a scoop of ice cream. Drizzle with the
reserved strawberry juices.
STRAWBERRY SHORTCAKE SUNDAES ACTIVE: 25 min l TOTAL: 50 min l SERVES: 6
2012 Nestl Waters North America Inc.
Every drop of Poland Spring
100% Natural Spring Water

comes from carefully selected natural springs. When
you start with something better, you get something better.
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gives you more of what you love.
a sunny
picnic pick
ADVERTISEMENT
Sunnys Ranch Chicken Salad Wraps
Sunny Anderson, host of Food Networks Home Made in America, shares her
yummy recipe thats perfect for picnickers, vacationers and happy campers.

Instructions: In a large bowl combine chicken, dressing, optional hot sauce, celery,
onion and carrots. Taste and season with salt and pepper.
Place one-fourth of chicken salad in the center of each tortilla with a handful of
lettuce. Roll like a burrito and enjoy.
Enjoy more of
Sunnys recipes at
hiddenvalley.com/sunny
NI-19910
3 cups shredded rotisserie chicken
cup Hidden Valley Original Ranch Dressing
3 tablespoons hot sauce (optional)
cup chopped celery
cup chopped red onion
cup shredded carrots
Kosher salt
Black pepper
4 8-inch wheat tortillas, warmed
2 cups shredded lettuce
Check out some savory souvenirs.
Then, make a great diner burger and
try your luck at an eating contest.
Orlando, FL
A Leg Up
Leave it to the geniuses at Disney to turn a hunk of meat into a marketing
opportunity. In reaction to the enormous sales of turkey drumsticks at Disney park
concession stands, the company has introduced a slew of new turkey legthemed
products and souvenirs at its gift shops: air fresheners, hats, even leg-shaped
Rice Krispies Treats. Sounds like a craze that could put Mickey out on his ears.
Anaheim, CA
On the Road
PHOTOGRAPHS BY JENNIFER CAUSEY
Triple B Burgers
CASPERS &
RUNYONS NOOK
Its no surprise that
Guy Fieri likes this burger.
The Triple Ba beef patty
topped with bacon, bourbon
sauce and smoked cheddar
includes some of his favorite
ingredients. The star found it
at Caspers & Runyons Nook,
a restaurant known for its
inventive burger-of-the-
month specials. This over-
the-top creation won a spot
on the permanent menu by
popular demand: Everyone
loves it, says co-owner
Ted Casper.
492 Hamline Ave. South,
St. Paul; crnook.com
Find these recipes
and more in Diners,
Drive-ins and Dives:
The Funky Finds in
Flavortown ($22,
William Morrow).
NATION
Guy Fieri has
logged thousands
of miles looking
for Americas most
inventive burgers.
Here are a few from
his newest book.
On the Road
St. Paul
JUNE 2013 FOOD NETWORK MAGAZINE 169 JUNE 2013 FOOD NETWORK MAGAZINE 169
TRIPLE B BURGERS
FOR THE SWEET BOURBON SAUCE
cup cornstarch
cup confectioners sugar
teaspoon salt
teaspoon black pepper
cup bourbon
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons pure maple syrup
cup sesame oil
2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon minced garlic
1 teaspoon minced onion
1 teaspoons Tabasco sauce
cup packed brown sugar
cup granulated sugar
FOR THE BURGERS
2 pounds USDA choice Angus ground chuck
Salt, pepper and garlic salt
12 slices thick-cut smokehouse bacon,
cooked until crispy
6 thick slices smoked cheddar cheese
6 fresh bakery buns, toasted and buttered
1. Make the sauce: In a bowl, mix the
cornstarch, confectioners sugar, cayenne
pepper, salt and black pepper. In a large saut
pan over low heat, combine the bourbon,
1 cup water, the soy sauce, Worcestershire
sauce, maple syrup, sesame oil, vinegar,
mustard, garlic, onion, Tabasco, brown sugar
and granulated sugar. Bring up the heat to
a simmer and slowly add the dry mix to the
wet, whisking vigorously as you go. When the
mixture is well combined, cook about 1 more
minute. Turn of the heat.
2. Preheat a grill or griddle over medium-
high heat.
3. Make the burgers: Form the meat into
6 patties. Lightly season with salt, pepper
and garlic salt. Grill the patties to medium,
4 to 5 minutes per side. Add 2 strips of bacon
to each patty. Melt a thick slice of smoked
cheese over each bacon burger.
4. Place the burgers between the buns,
drizzling a generous amount of bourbon sauce
on each burger.
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JACKS
MEATBALL SLIDERS
MAKES: about 33 sliders
FOR THE SAUCE
4 or 5 cloves garlic, chopped
(not too small; larger chunks,
about inch)
teaspoon kosher salt
FOR THE MEATBALLS
1 pound ground beef
1 pound ground sausage
(preferably spicy pork)
cup finely chopped onion
cup minced garlic
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley,
plus more for garnish
1 large egg
cup grated parmesan, plus more
for garnish
1 cup panko breadcrumbs
12 ounces ricotta cheese
2 tablespoons kosher salt
Olive oil
33 slider-size potato buns, toasted
1. Make the sauce: In a large saucepan
over medium heat, saut the garlic and
red pepper akes in the oil 1 minute,
stirring. (Do not brown the garlic.) Stir in
the tomatoes and salt. Bring the sauce to
a boil, reduce the heat to low and simmer,
stirring occasionally, 15 minutes.
2. Meanwhile, make the meatballs: Preheat
the oven to 450. In a large bowl, mix the
beef, sausage, onion, garlic, thyme, parsley,
egg, parmesan, breadcrumbs, ricotta and
salt with your hands. Form 1-inch balls
out of the meat mixture. Heat a large
ovenproof skillet (preferably cast iron) with
a bit of olive oil. Working in batches, add
the meatballs and brown on all sides, about
4 minutes. Return all the meatballs to the
skillet and place in the oven to nish
cooking, 10 minutes.
3. Toss the meatballs with 3 cups of the
prepared sauce. Place on the toasted
slider buns and sprinkle with parmesan
and parsley.
Meatball Sliders
CATELLIS
The one thing Guy seems to love as much as a burger is a meatballso these
sliders were right up his alley. Italian-American chef-owner Domenica Catelli is
the third generation to run Catellis, and her standards are high. Im generally
not a meatball fan because they tend to be dry, she says. Her secret to these
(named after the farmer who supplies the beef): ricotta cheese to keep the meat
moist and panko breadcrumbs to keep the texture light. The meatballs are tossed
with Domenicas homemade tomato sauce, then popped on slider buns.
21047 Geyersville Ave., Geyersville, CA; mycatellis.com
On the Road
Geyersville, CA
ent wi ne- wi nes. com
Find our wines online at
entwine-wines.com/where-to-buy

J
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FOR THE BURGERS
1 tablespoon coarse kosher salt
teaspoon ground paprika
teaspoon freshly ground black pepper
teaspoon granulated garlic
3 pounds ground turkey
(white and dark meat)
FOR THE GLAZE
cup diced yellow onion
cup diced jalapeo peppers, with seeds
1 9-ounce jar orange marmalade
(with peel)
1 tablespoon dijon mustard
teaspoon freshly ground black pepper
teaspoon chili powder
FOR ASSEMBLING
6 hamburger buns or kaiser rolls
Rom aine lettuce, sliced tomato and
sliced red onion, for topping
Kosher pickles, for serving
1. Prep the burgers: Combine the salt, paprika,
pepper and granulated garlic in a small bowl.
Form 6 turkey patties and sprinkle on both
sides with the seasoning mixture.
2. Make the glaze: Heat the vegetable oil in
a medium skillet over medium-high heat. Add
the onion, garlic and jalapeos and saut
until the onion is translucent, about 10 minutes.
Add the marmalade, mustard, black pepper
and chili powder and cook about 2 minutes,
until fully combined. Reserve until ready to use.
3. Preheat a grill to high. Grill the patties until
nice markings are shown, about 5 minutes per
side, then reduce the ame to medium and
cook until well done, 12 more minutes, ipping
after 5 minutes. At the same time, toast the
buns on the grill.
4. Serve the burgers on the buns; top with the
glaze, lettuce, tomato and red onion. Serve
with pickles.
TURKEY BURGERS WITH ORANGE MUSTARD GLAZE
CRAZEE BURGER
In health-conscious San Diego,
restaurants are practically required
to have a turkey burger on the menu.
But turkey burgers are rarely as good
as the real dealor tasty enough
to pass the Guy test. Crazee Burger
elevates its version with a super-
flavorful orange-mustard glaze, and
the burger has become one of the
restaurants top sellers. You dont
really know youre eating a lean
meat, says owner Garrett Bernard.
Its like cheating.
4201 30th St., San Diego;
crazeeburger.com
On the Road
San Diego
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As long as there are family barbecues.
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Candy Bars
Celebrate Memorial Day
in Burlington, WI, with all
the candy bars you can
eat: The Nestl Crunch bareating
contest is just one event during the
towns annual ChocolateFest.
chocolatefest.com
Watermelon
Start summer early with a classic
watermelon-eating contest in
Burnsville, NC. Its part of the towns
Hero Day festivities honoring veterans.
cardinalqueens.com
Spaghetti,
Meatballs
and Cannoli
Italian-food
lovers can
tackle three
eating
contests
in one weekend in
Kansas City, MO:
Spaghetti, meatballs
and cannoli challenges
are part of the Zona
Rosas Festa Italiana.
zonarosa.com
Funnel Cakes
Finally, you have
an excuse to eat
multiple funnel
cakes in one sitting. At the
annual Riverfest in Wichita,
KS, challengers face off to
see who can eat the most
fried treats in 10 minutes.
wichitafestivals.com
Curly Fries
This Fathers Day,
cheer on some
dads in the curly
fryeating contest on the
Moreys Piers boardwalk
in Wildwood, NJ. The record
to beat: 3 pounds.
moreyspiers.com
Ribs and Corn
The Festival
of Balloons in
Tigard, OR, will
include two competitions:
rib eating for adults and corn
eating for kids. A 6-year-old
won last year by nishing
three ears in one minute.
tigardballoon.org
Lobster
To win the lobster-
eating contest at the
annual LobsterFest in
Portland, ME, you have to do more
than shovel seafood into your mouth:
You also have to crack and shuck it.
portlandlobsterfest.com
Saturday
June
1
Sunday
June
2
Saturday
June
8
Sunday
June
16
Monday
May
27
Saturday
May
25
Saturday
June
22
Saturday
June
29
Summer is prime time for competitive eating. We found
a contest for every weekend and holiday this season.
Eat to Win
June
May
fr
Su Su
J
On the Road
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Pie
The pie-eating
contest at the
Huckleberry
Festival in Trout Creek, MT,
has the usual unfortunate
twist: no hands allowed. The
rst person to leave less
than two spoonfuls of pie on
the plate wins.
huckleberryfestival.com
Mashed
Potatoes
The goal at the
mashed potato
eating contest, a main
event at Potato Days in
Barnesville, MN, is simple:
Finish your bowl before
everyone else does. The one
with the fastest time in each
age group gets a plaque.
potatodays.com
Brats
Only Wisconsin residents are eligible
to enter the brat-eating contest
at Brat Days in Sheboygan, WI, but
anyone can come cheer on the contestants as they
compete for the grand prize: $1,000, a trophy
and a years supply of Johnsonville sausages.
brat-days.com
Chiles
See if you can
take the heat
during one of
the chile-eating
contests at the
Hatch Valley
Chile Festival in
Hatch, NM. Organizers
hold four competitions over
the weekend.
hatchchilefest.com
Burritos
Spend Labor Day
laboring over a ve-
pound burrito: The winner
of the New City, NY, burrito-eating
challenge will walk away with $500.
americanburrito.com
AugustSeptember
July
Wings
Be prepared to get your hands
dirty if you enter Wingstocks
annual wing-eating competition
at Sovereign Bank Stadium in York, PA.
The rules require you to gnaw at least
90 percent of the meat off each wing. The
grand prize: $100.
wingstockyork.org
Hard-Boiled
Eggs
Every year,
organizers of
the Wayne Chicken Show
in Wayne, NE, prepare
20 dozen hard-boiled
eggs for an epic eating
contest. The days other
competitions include a
cluck-off and an egg toss.
chickenshow.com
Sweet Onions
For years at the Sweet Onion Festival
in Walla Walla, WA, competitors had
to eat a whole raw one-pound onion
as quickly as possible. Everyone struggled
with the challenge, so theres a new rule: Eat as
much as you can in 60 seconds.
sweetonions.org
Pierogies
Competitors at
the Pierogi Fest in
Whiting, IN, have
quite an audience: Nearly
200,000 people attend the
festival each year, and many
of them show up to watch
the eaters stuff their faces
with potato dumplings for
three intense minutes.
pierogifest.net
Peaches
Not all eating
contests are
unhealthy: In the
Johnson County Peach
Festival peach-eating
competition in Clarksville,
AR, you just have to eat one
peach as fast as you can.
jocopeachfestival.8m.com
Saturday
Aug
24
Saturday
Aug
3
Saturday
Aug
10
Saturday
Aug
31
Sunday
Sep
1
Monday
Sep
2
Hamburgers
If you think you
can eat more than
16 hamburgers in
10 minutes, you might have
a chance to win the National
Hambuger Festival eating
contest in Akronthats
last years record.
hamburgerfestival.com
Sunday
Aug
18
Mini Corn Dogs,
Pancakes and
Cupcakes
Nathans annual
Hot Dog Eating Contest in
Coney Island, NY, isnt the only
competition today. Theres also
a mini corn dogeating contest
at Black Sheep Lodge in Austin,
a pancake-eating contest at
Scramblz in San Jose, CA, and
a cupcake-eating contest at
Croissants Bistro & Bakery in
Myrtle Beach, SC.
nathansfamous.com;
blacksheeplodge.com;
scramblz.com; croissants.net
Thursday
July
4
Saturday
July
13
Saturday
July
6
Sunday
July
28
Sunday
July
21
Saturday
July
27
0.
Mi Mi Mi i ni ni CCCor
Pa
sday day
PPi Piee
The pie-eating
Saturda day day day ayy aturday ayyyy
ug
On the Road
joc jocope opeachfestival.8m.com com
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Kraft Singles
Get the melt you want and the taste you love
with Kraft Singles. Fire up the grill for an
Inside-Out Cheeseburger, lled with melty,
cheesy Singles, and make something unrivaled.
Celebrate summer by hosting your own Fathers Day celebration. This is a great way
to get your friends and family excited about the warm weather and to show off your
master cooking skills. Youll be the ultimate host with these must-have items!
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On the Road
My Top Five
Iron Chef Masaharu Morimoto
reveals his favorite Honolulu eats.
Honolulu
Kurobuta Pork Loin Katsu with Cabbage,
Tonjiru, Rice and Pickles
Tonkatsu Ginza Bairin
Morimoto cant get enough of this special cut of Berkshire
pork loin. Its rolled in breadcrumbs, fried twice and
served with a tangy fruit-vegetable sauce. Although the
dish normally comes with miso soup, Morimoto prefers
the Tonjiru, a root vegetable soup thats served only on
Saturdays. Get there early: The restaurant makes just
25 orders of the pork each day.
$36; 255 Beach Walk; facebook.com/tonkatsu.ginza.bairin
1
Bento Box
Shirokiya
The second-oor food court of this Japanese department
store is home to an endless selection of bento boxes. I like
to pick one for lunch, depending on my mood and what looks
the freshest that day, Morimoto says. Each tray typically
comes with a protein (sh, chicken or hamburger), rice and
up to three small sides, like pickled vegetables, sh cakes or
cooked seaweed.
From $6; 1450 Ala Moana Blvd., #2250; shirokiya.com
2
Chefs Loco Moto
Morimoto Waikiki
At Morimotos rst Hawaii restaurant, the loco motoseared
Wagyu beef topped with alil mushroom gravy, Wagyu trim,
onions and a sunny-side-up eggis so popular, its the only
menu item thats served all day. Its one of my favorite dishes
at the restaurant, he says.
$22; 1775 Ala Moana Blvd.; morimotowaikiki.com
4
Fresh Pineapple
Dole Plantation
Morimoto stops by this 14-acre plantation for
an unlikely snack: a ve-pound Tropical Gold
pineapple. He takes it back to the restaurant
to cut it up, then he vacuum-packs the slices
and stashes them in the fridge for a few hours.
This way, they become even sweeter, he says.
$6; 64-1550 Kamehameha Hwy., Wahiawa;
dole-plantation.com
3
Pancakes
Eggs n Things
After a morning jog, Morimoto hits this breakfast spot
to refuel with buttermilk pancakes. The pancakes here are
often called the best in Hawaii, he says. You can choose
all sorts of mix-ins, including macadamia nuts, pineapple
and coconut.
From $8.25; 343 Saratoga Rd.; eggsnthings.com
5
The chefs
second Hawaii
restaurant,
Morimoto Maui,
opens this
summer.
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ADVERTISEMENT
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WE WANT YOUR FEEDBACK on our Special Mens Edition included in the back
of this issue! Check it out, then take a quick survey and youll automatically be entered
for a chance to win $5,000.
No purchase necessary to enter or win. Reader Feedback Sweepstakes. Sponsored by Hearst Communications, Inc. Beginning January 1, 2013, at 12:01 a.m. (ET) through December 31, 2013, at 11:59 p.m.
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receive a $500 American Express gift card and ten (10) runner-up winners will receive a $100 American Express gift card. Odds of winning depend on the total number of eligible entries received. Must be a
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Have a question about cooking? Visit foodnetwork.com/goodquestion.
Follow Up
Q: Do I need to refrigerate frosted
cupcakes and cakes?
Hillary Rosenthal, Overland Park, KS
A: The kind of frosting makes all the difference:
Cream cheese and whipped-cream frostings
contain a high percentage of perishable dairy
and should be refrigerated within about
2 hours. Buttercream, ganache and simple
glazes can usually sit out at room temperature
for a day or two, even if they contain a bit of
milk or cream (sugar acts as a preservative
when used in high concentrations). If you do
refrigerate your treats, bring them to room
temperature about an hour before serving.
Q: What can I use in place of a
food processor?
Loretta Ortego, St. Landry, LA
A: Food processors perform many
different tasks, so the choice of a substitute
tool depends on what youre doing:
Making dough:
For pie dough,
cut in the fat with
a pastry blender
or your fingers.
Shredding:
Grate cheese or
vegetables on
a box grater.
Grinding: Put
the ingredients
(graham crackers,
nuts, etc.) in a
resealable plastic
bag and crush with
a heavy skillet.
Pureeing: Use an
immersion blender
or regular blender
to puree soups
and sauces.
Q: My cast-iron grill pan produces a lot of smoke. How can I prevent this?
Cindy Knight, Jensen Beach, FL
A: Some smoke is inevitable. You need a screaming-hot pan to get nice grill
marks, and hot cast iron tends to smoke. To keep smoking in check, be sure to
use the right fat: Vegetable and canola oil can withstand high heat, whereas extra-
virgin olive oil and butter start smoking at lower temperatures. Also, consider
rubbing the food with oil instead of adding oil to the pan. Remember to trim
excess fat off your meat and let marinades drip off the food before grilling them.
Finally, make sure the pan is clean: Scrub it with coarse salt and a damp soft
sponge, then rinse off the salt and dry well.
Good Question...
Q: What is agave nectar? Can I swap it for sugar?
Charles Crook, Hudson, MI
A: Agave nectar is a sweetener made from the sap of the agave
plant. Its milder tasting than honeyand runnier, too. Swapping
agave for sugar in baked goods can be tricky: The extra moisture
can throw off your recipe. Try it in drinks, like smoothies and
iced tea, instead (its great for cold beverages because it dissolves
quickly). Just keep in mind that agave is about 50 percent sweeter
than granulated sugar, so youll want to use less of it. And though
agave has been touted for having a low glycemic index, its still
high in fructose, so its not really a healthful alternative to sugar.
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Follow Up
Q: Is it OK to eat pork that looks medium rare in
the middle?
Linda Sims, Elgin, TX
A: Its tough to say without knowing the internal
temperature of the meat, but you shouldnt worry
about a little pinkness. The USDA used to recommend
cooking whole cuts of pork to 160, which resulted in
overcooked lean cuts like tenderloin and chops. But in
2011, the agency lowered the recommendation to 145.
This new temperature is ideal: The meat is still juicy,
and its perfectly safe to eat. You can even pull your pork
off the heat a little before it hits 145, as the internal
temperature will rise a few degrees while it rests.
Q: Is it true that all the
good nutrients are in a
vegetables peel or skin?
Marjorie Eggers,
Grand Junction, CO
A: The skin certainly isnt the
only healthful partthere
are still plenty of vitamins
in a peeled vegetable. Most
of what you lose when you
peel vegetables is insoluble
fiber: About half of a potatos
dietary fiber is in the skin.
If a peel is tender (like on
a carrot or potato) and you
dont mind the taste, keep it
on. But youll want to remove
peels that are tough or fibrous
(like celery root) or coated in
wax (like some cucumbers).
And try to remove only
the peel, as there are a lot
of nutrients and flavor just
below the surface. C
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INGREDIENTS
1 lb. bow tie pasta
2 tablespoons olive oil
1 lb. chicken breast, cut into thin strips
1/2 red onion, sliced into half moons
3/4 cup green olives, pitted and halved
1/2 cup raisins
1 cup Hellmanns
Mayonnaise Dressing
with Olive Oil
1/2 cup orange juice (or more to taste)
DIRECTIONS
1. Cook pasta according to the package
instructions. Set aside to cool.
2. Add oil, chicken strips, onions, olives and
raisins to a hot pan. Cook until chicken is
cooked through and onions are softened.
Set aside to cool.
3. In a large bowl, combine Hellmanns

Mayonnaise Dressing with Olive Oil and
orange juice to create a dressing.
4. Add cooled pasta, chicken, olives,
raisins and onions to dressing and toss
to coat.
CRAFTED ESPECIALLY FOR HELLMANNS

BY MARIO BATALI
2
0
1
3

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CR
BY
creamy

chicken pasta salad
WITH GREEN OLIVES AND RAISINS
2
0
1
3

U
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l
e
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e
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THE HELLMANNS
TASTE YOU LOVE

WITH OLIVE OIL
NOW THIS IS
AMORE
BRINGING THE BEST
TOGETHER FOR 100 YEARS
Contest
Gina Quiros
Suffern, NY
Sea Leggs
Julie Link
Champlin, MN
W
ha
t do
y
ou think?
RUNNERS -UP
Recent Winner:
FISH AND CHICKS
Name This Dish!
Dream up a clever name for this fried ice cream and you could win big.
????????????????
FOR THE ICE CREAM
2 pints ice cream (any flavor)
3 cups panko breadcrumbs
4 large eggs
1 tablespoon vanilla extract
Vegetable oil, for frying (about 8 cups)
Cocoa powder, for dusting
FOR THE SAUCE
4 ounces bittersweet chocolate, chopped
6 tablespoons whole milk
2 tablespoons heavy cream
1 tablespoon unsalted butter
1 tablespoon sugar
teaspoon vanilla extract
Pinch of salt
1. Prepare the ice cream: Scoop 8 balls of ice cream
onto a baking sheet. Freeze until hard, about 1 hour.
2. Put the panko in a shallow bowl. In another shallow bowl,
whisk the eggs and vanilla until combined. Roll the ice cream
balls in the egg mixture; let the excess drip of, then roll in
the panko to coat. Return to the baking sheet and freeze until the
coating is rm, about 1 hour. Repeat, rerolling in the egg mixture,
then the panko (the ice cream should be completely covered). Return
to the freezer until rm, at least 1 more hour. (At this point, you can
wrap the breaded ice cream in plastic and freeze for up to 3 days.)
3. Make the sauce: Combine the chocolate, milk, heavy cream, butter,
sugar, vanilla and salt in a microwave-safe bowl. Microwave in 30-second
intervals, stirring, until the chocolate is melted and the sauce is smooth.
4. Heat about 2 inches of vegetable oil in a deep pot over medium-high
heat until a deep-fry thermometer registers 400. Fry the frozen ice cream
balls, two at a time, until the coating is golden brown, about 30 seconds.
Remove with a slotted spoon and drain on a paper towellined plate.
Serve immediately with the chocolate sauce; dust with cocoa powder.
How to enter:

Read the recipe and come up with a creative
name for this ice cream dish. Were looking for
fun, surprising, inventive names!

Go to foodnetwork.com/namethisdish
and enter your best name from May 21 to
June 11, 2013. 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. The Name This Dish! contest is sponsored by Hearst
Communications, Inc. To enter, go to foodnetwork.com/namethisdish and complete and submit entry
form, including your recipe name. Contest begins 12:01 a.m. ET May 21, 2013, and ends 11:59 p.m. ET
June 11, 2013. Must be 18 years or older and a resident of the 50 United States, District of Columbia,
Puerto Rico or Canada. Void in Quebec province and where prohibited by law. Contest is subject to
complete ofcial rules available at foodnetwork.com/namethisdish. F
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Crab-corn
deviled eggs
Corny Little Devils
GinGer Caccavale
Hendersonville, NC
Devil in Disguise
Julie Goldich
Tierra Verde, FL
F
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Michael
Symons
BEER SUNDAE
Ben
Sargents
KITCHEN TRICKS
DO YOU KNOW
YOUR FRIES?
Gear for
GUYS
Rugged aprons
and more
MAKE A BETTER
COCKTAIL
(Like these lamb tacos)
MACHO
Meals
Are you a good tipper? page 2
JUNE 2013 FOOD NETWORK MAGAZINE: MEN 1
Contents
Theres
b
eer in
this
sa
uce!
20
15
JUNE 2013
2 Food News
4 Body Guards
Suit up in a new
rough-and-tough apron.
8 Man With a Pan
Impress your friends with
these cooking tricks.
12 Gender Blender
Theres nothing ladylike about
these cocktails.
15 Somethings Brewing
Michael Symon makes his
best beer-infused recipes.
20 Name That Fry
Test your french fry smarts.
4
2
8
C
O
V
E
R
,

F
R
I
E
S
:

K
A
N
G

K
I
M
.

Cover photograph by Charles Masters
Food styling: Jamie Kimm; prop styling: Christina Lane
PIZZA
Due to popular
demand, researchers
are working on a pizza
that doesnt need to
be frozen or cooked.
The hardest part:
manipulating the
moisture content so
the crust doesnt get
soggy or moldy.
JERKY
Regular beef jerky
can become dry
and brittle under
harsh conditions, so
researchers are using
a new dehydration
process to create a
version that rolls up
like fruit leatherand
lasts for three years.
CAKE
Scientists want to
load pound cake with
healthful omega-3
fatty acids. But the
nutrient adds a fishy
taste, so recipe
developers are using
citrus zest and
poppy seeds to
mask the flavor.
The Army is cooking up some serious snacks.
In the next few years, U.S. soldiers will be able to take more of their favorite
foods to the battlefield. A team of food scientists in an Army research lab in
Natick, MA, are working on creating these new military-grade treats:
2 FOOD NETWORK MAGAZINE: MEN JUNE 2013
Your drink might
say something about
your generosity.
People who order bourbon tend
to throw servers the highest tips
(nearly 23 percent on average).
The lowest tippers: those
who drink liqueur.
SOURCE: RESTAURANT SCIENCES
CARE PACKAGES
ARE GETTING A
TESTOSTERONE BOOST.
Three guys in New York City have figured out how
to send a thoughtful little food gift in a manly way.
Their creation: Mantry, a box of up to eight drinks
and snacks packaged just for men. The partners
spent more than 1,200 hours talking to chefs and
food lovers around the country to develop a list of
man-friendly artisanal products. Approved: a tea
that tastes like a rustic New England tree. Denied: a
huckleberry jam they deemed delicious but a little
too girly. $75 per box; mantry.com
BEER
BOTTLES
CAN KEEP
THEIR COOL.
A new invention
promises to eliminate
those warm sips of beer
at the bottom of a bottle.
You store the Chillsner
in the freezer (the insert
is filled with thermal
gel), slide it into a cold
one and drink from the
top. Itll keep the drink
cold for up to an hour.
$30 for two; corkcicle.com P
H
O
T
O
S
,

C
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W
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F
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B
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:

C
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C
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;

C
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C
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(
2
)
.

I
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A
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I
O
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S
:

D
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R
O
T
H
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C
U
R
Y
.

Big House
Sausage
Ingredients:
1 Fackae oI Curly's BmokeLouse Bausae LInks
1 Tub oI Curly's Bauceless Fulled Fork
1 packae oI HoL Do buns
Your IavorILe EEQ sauce
Directions:
0rIll (or LeaL In mIcrowave) LLe Curly's BmokeLouse Bausae
lInks. Eollow Curly's Fulled Fork mIcrowave cookIn InsLrucLIons
on packae and remove Irom mIcrowave (be careIul, IL's LoL!).
Flace Curly's BmokeLouse LInk on a bun and add pulled pork on
Lop. DrIzzle wILL your IavorILe EEQ sauce and enjoy.
Reccomended Side Dish: Eeer.
Body Guards
These no-frill aprons are suited to
tailored and rugged chefs alike.
Theres nothing delicate
about this Classic Bib Apron.
The sturdy waxed canvas
stands up to anything.
$110; birdkagestyle.com
Real men
dont tie
bows. This
Leather Lap
Apron has
an adjustable
D-ring belt
instead.
$143; apron
andbag.com
Made from
sustainably harvested
material, the Two-
Tone Cork Apron is
durable and naturally
water-resistant.
$100; uncommon
goods.com
Designed for the
workshop or the kitchen,
this apron has a loop
at the hip for a hammer
or a hand towel.
$58; bestmade co.com
The personalized Grillmaster
Apron has tons of special
pockets, including an
insulated beverage holder.
$43; homewetbar.com
Its a cape! Its an apron!
No, its a Caperon.
Youll look like a culinary
superhero at the grill.
$65; betabrand.com
Warning: Backyard grillers
wearing this long Shop
Apron may not be visible
to family members.
$35, in Woodland Camouflage;
pointerbrand.com
B
E
N

G
O
L
D
S
T
E
I
N
/
S
T
U
D
I
O

D
.

C
re
ate a m
eal with pizzeria!
pizza from D
IG
IO
R
N
O
ADVERTISEMENT
pizzeria!
QUATTRO
FORMAGGI
A delicious blend of
four cheesesmozzarella,
fontina, parmesan and
pecorino romano.
PERFECT PAIRING:
A simple salad of fresh greens
and colorful chopped veggies.
ITALIAN STYLE
MEAT TRIO
A meat-lovers combo of
premium pepperoni, Italian
sausage and Genoa salami.
PERFECT PAIRING:
A healthy side of seasonal
veggies prepared your
favorite way.
SUPREME
SPECIALE
Topped with premium
pepperoni, Italian sausage,
red and green peppers, and
caramelized onions.
PERFECT PAIRING:
A special dessert of
strawberries topped with
sweet mascarpone cheese.
PRIMO
PEPPERONI
A classic covered with
premium pepperoni.
PERFECT PAIRING:
Your favorite avor of
gelato for a sweet treat.
Youre making dinner tonight, so why not elevate your game with great ingredients and a focus on fresh avor with
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pizza from DIGIORNO
a pizzeria-style crust thats crispy on the outside, soft and airy on the inside, and
topped with premium ingredients. Choose your pizzeria!
pizza from DIGIORNO
variety, then make it a meal with

these pairing ideas.
TM TM
pairings
All trademarks, including the red awning and green shutter design, are trademarks of Socit des Produits Nestl S.A., Vevey, Switzerland
with new
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Introducing a whole new kind of pizza with a crispy,
airy crust, flavorful sauce and premium toppings.
YES,THIS CAME
FROM YOUR OVEN.
8 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 8 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 8 8 FOOD O NET NE WORK O MAG M AZIN AZINE: FOOD NET NE WORK O MAG M AZIN AZINE: TRA TRAVVVV AAAA EEEEL LLL MONT MONTHH MONT MON HH 201 2 33 201 2 3 8 FOOD NETWORK MAGAZINE: MEN JUNE 2013
A MAN WHO COOKS AT HOME used to be a novelty. Knowing his way around a kitchen
(and admitting it) was somehow progressive, praiseworthy, even swoon-worthy. But
today, a guy cant distinguish himself simply by cookinghe has to actually be good
at it. With help from Ben Sargent, food adventurer and host of Cooking Channels
Hook, Line & Dinner (and author of The Catch, in stores next month), were going to
show you two simple ways to up your game at the stove. We cant promise that your
meals will turn out any better, but youll look awfully cool when youre making them.
You dont have to be a chef to look cool in the kitchen:
Show of with these simple stovetop tricks.
MAN
With a Pan
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PHOTOGRAPHS BY DAVID MALOSH
MONTH 2013 FOOD NETWORK KIDS MAGAZINE: TRAVEL 9 MONTH 2013 FOOD NETWORK KIDS MAGAZINE: TRAVEL 9 MONT MONT MONT MON MONT MONTHH MONT MONT MONT MON MONT MONTHH 20 201 20 201 201 0 3 20 201 20 201 201 0 3 FOODD O NNNNNNNNNE NNNE NEET EEET NNE NETT EET NETTT EEET ET ET NEEE NN T ETTTT ET NNNEE NNNEEEETTT ETT NE NEETT NETTT ET ET NEE NEETTT NEEETTTTT ETT NNNEETT E NEEETTTTT ETT ET NNEEET EEEETTTTTTT EEETT NNNEEETTTT NNEEEEETT NNEEETTTTTTTTWOR WORK WORK WORK WORK WO WWWORK WWO WO WWO WWORK WO WORK WORK WORK WWWOOR R ORK WWWWWORK WORK WOOOORK K WWWWWWWWWORK WOORK WORK WOR WORK WWWWWOR OORK WO WOR ORK WWOO WWOORRRKK WWWWWWWWWWWWWWWWWWWWOO K WWWWWWW RK RRKKK KKI KID KKID KI KID III KIID ID ID KI KI K D KKKKID KID KKII KIID DDDD KKKK DDDD KKKID DD KID KID ID DD KKID IDD KKII KID DDD KKID KID D KKKKKID IDD KKI K DD KK M S M S M S M S M SS M S M S M S MA MA S MA S MA S MA M S MA S A S M SS A S M MMMMA MA MAAA S MA A S SSS MA M SS MMMMMA MA S MA AAA SS M S MA MAA MAA S MMMMMMMA MAAAA MAA S MMMMMMAA MAAA MAA S M MMMA MMMMMAAAAAAA MAA S M S M MMM S M MMMA MMMAAAAAAA MA S M S MMMMM SS MA MA MMMAAAAAA S M S MMMMMAAAAAAA S MMMMAAAAGGGGGGGGGGGGGGAAAAAZI AZ Z GAAZ GAZI GAZI AAZ GAZ GGAZI GAZI ZI GGGGA GAZI GAAZI GAZI GG Z GGGAAZ GA GA GAA GAZI AZ GGGGAAAAZ GAA GAZI A GAZ AZ ZI AZ GGGAAAZI GGAZ GAAAZ AZI Z AZ AZI GGGA GA GA GGAAZI AAZ AZ Z GGAA GGAAAZI AAAZ ZZ GAZZZ AZ GGA GAAAA GAAAAAZ AZ AZI GGGAAAAA GGAAAAAAZ AZ GGGGGA GGGGGGGAZZ AZ AZ GGGGGGGAZ GGA NE: NE: NE: NE NE NE NE: NE: NNE: NE:: NE: NE: NE: NE NNNE: NE: NE: NE: E: E: NE NNEEE NE NE: NE NE NNNE NEE NEE: EE TTTTTTTTTTTTTTTTTTTTT FOODD NNNNNNNNE NNNE NEEEEET NNE NETT ET NETT EEET ET ET NEEE N T ETTTT ET NNEE NNNEEEETTT ETT NE NEETT NET E NE NEET NEETTT E NNNEEE NEEET ETT E NNEEEEETT EEE NNNEEET NNEEEEE NNEEETTTWOR WOR WORK WORK WORK WO WWWORK WO WWWO WWORK WO WORKK WORK WWWOOR R ORK WWWWORK WWOORK K WWWWWWWWWORK OORK ORK R ORK WWWWOR OORK WO WOR ORK WWOO WOORRRKK WWWWWWWWWWWWWWWO K WWWW RK RKK KKID KKID KKID IIIIID ID ID I KI K D KKKKKID KKIIID DDDD KKKK DDDD KKKID DD KIID ID D K D IDD KKII KID DDD KKID DD KKKKID IDD KKI K DD M S M S M S M S M M S M S M S M MA S M S M S MA M S AA S M SSS M MMMMA MA MAA S MA SSSS M SS MMMMMA S MA SS M S MMAA MA S MMMMMMMA MAAAA M S MMMMMMA MAAA MA S M MMMA MMMMMAAAAAA MA S M S M MMM S M MMMA MMMAAAAAAA MA S M MMMMM SS MA MMMAAAAAA S M S MMMMAAAAA S MMMAGGGGGGGGGGGGGGAAAAAZZ GA GAZI GAZI AAZ GAZ GGAZ GAZI Z GGGGGA GA GAZI G Z GGG Z GA GA GA GAZI AZ GGGGAAZ GGAZI AZ AZ ZI AZ GGGAAZ G Z GAAZ AZI GGGA GGAAAZ AZ GGAA GGAAAZI AA GAZZ A GGA GAAAA GAAAZ AZ AZI GGAAAA GAAAAZZ GGGGGGGGGGGGAZZ AZ GGGGAZ G NE NE: NE: NE NE NE NE: NE: NNE NE:: NNE: NE: NNNNE: NE: NE NE: E: E NNNEEE NE N : NE NE NNNE NEE NEE: EE TTTTTTTTTTTTTTTTTTTTTRRA RA RA RA RA RA RRA RA RRRRRA RA RRAAAAAAAAAAAA RA RRA RA RA RA RA RA RRAA RRRRRA RA RRAAAAAAAAAAAAVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVVV AAAAAAAAAA EEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEEELLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLLL 999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999999 JUNE 2013 FOOD NETWORK MAGAZINE: MEN 9
While standing back, carefully slide
the pan toward you, exposing the
flame, until the alcohol fumes ignite.
Cook until the flames die down.
Remove the pan from the heat
and add the liquor (do not pour it
directly from the bottle).
Fire It Up
If you could build a barbecue pit in your kitchen, you probably would. But as noncave dwellers, we have to
follow safety standards. Lighting food on fire in a pan is the next best thing: All you need is a sauce that
contains hard liquor or liqueur (the alcohol content of beer and wine is too low), a lid (in case you need to snuff
out the flames) and a gas burneror a long match.
Return the pan to the heat
and simmer for a few seconds
(cold liquor wont ignite). Tip it
away from you.
1
Try this
trick with any
pan sauce: Go to
foodnetwork.com/
boozysauce for
recipes.
2 3
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10 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 10 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013
Theres no point in doing something the normal way when you can do it the Look, no
hands! way. Youve seen it on TV: The chef grabs the skillet by the handle and magically
flicks his wrist to toss everything into the air. Its a deceptively easy trick to master.
Moving quickly,
push the pan away
from you and flick
your wrist slightly
upward to send
the food airborne,
then let it fall back
into the pan.
Grab a skillet with sloped sides.
If the pan isnt nonstick, make
sure theres some fat in it. Lift the
skillet slightly off the stove and
tilt it forward so the food collects
at the far end of the pan.
Get Air
To practice,
fill a pan with
dried beans or
rice and do a few
dry runs.
1 2
Appletini
Find more
cocktails at
foodnetwork
.com/drinks
guide.
ABSINTHE
APPLETINIS
Combine cup each
vodka, apple brandy
and apple cider in a
jar; stir in half of a thinly sliced
Granny Smith apple and
1 tablespoon sugar. Cover and
refrigerate at least 2 hours
or overnight. Pour a splash of
absinthe into 2 martini glasses;
swirl to coat. Fill a cocktail
shaker with ice and add the
vodka mixture, reserving the
apple slices; shake well, then
strain into the glasses. Add the
reserved apple slices.
Gender Blender
We gave three girly drinks a manly twist.
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PHOTOGRAPHS BY CHARLES MASTERS
MONTH 2013 FOOD NETWORK KIDS MAGAZINE: TRAVEL 13
Bellini
Strawberry
Daiquiri
BOURBON-PEPPER
BELLINIS
Puree 1 cups
thawed frozen
peaches with
cup bourbon and
3 tablespoons sugar in
a blender until smooth.
Divide among 6 utes; top
with sparkling wine and
sprinkle with black pepper.
PINEAPPLE-JALAPEO
DAIQUIRIS
Thinly slice 1 jalapeo
(remove the seeds for
less heat). Combine with
2 cups chopped pineapple in a
shallow dish; freeze until rm, at
least 3 hours. Transfer to a blender;
add cup rum, 2 to 3 tablespoons
sugar, the juice of 1 lime and
1 cups ice and puree until smooth.
Divide among 4 glasses; top with
jalapeo slices and a cilantro sprig.
*Bose payment plan available on orders of $299-$1500 paid by major credit card. Separate financing offers may be available for select products. See website for details. Down payment
is 1/12 the product price plus applicable tax and shipping charges, charged when your order is shipped. Then, your credit card will be billed for 11 equal monthly installments beginning
approximately one month from the date your order is shipped, with 0% APR and no interest charges from Bose. Credit card rules and interest may apply. U.S. residents only. Limit one
active financing program per customer. 2013 Bose Corporation. The distinctive design of the Wave
music system is a registered trademark of Bose Corporation. Financing and

savings offers not to be combined with other offers or applied to previous purchases, and subject to change without notice. Offer valid 5/1/13-6/30/13. Risk-free refers to 30-day
trial only, requires product purchase and does not include return shipping. Delivery is subject to product availability. The Bluetooth
word mark and logos are registered trade-

marks owned by Bluetooth SIG, Inc. and any use of such marks by Bose Corporation is under license.
Call 1-800-411-8072, ext. TZ577 or visit Bose.com/Wave
All. Your. Favorite. Music.
When we say better sound for all your favorite music, we mean:
Youve got your favorite music. Theyve got theirs.
And its scattered. Around the house, on your phones,
and all across the Internet. The Wave
music system III

with optional Bluetooth music adapter lets you hear it
all in one place with rich, lifelike sound. A complete
home audio hub, its exclusive waveguide speaker
technology allows a small
system like this to fill your
whole room. It connects
wirelessly to your smartphone, tablet or computer,
and includes a CD player and FM/AM radio. Theres
no software to load. No networks to configure. You
really have to experience it for yourself. So well give
you 30 days, risk-free, to try it in your own home. And
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by June 30, 2013.
Somethings
Michael Symon is an equal
opportunity beer consumer: one
for him, one for the pot.
MICHAEL SYMON LOVES drinking a cold one as much as
the next guy, but he also believes that good beer has an
important place in the kitchen. Whether hes simmering
a pot of chili or braising lamb for tacos, beernot
wineis his go-to booze for a avor boost. There are
fewer rules in brewing than in wine making, he says, so
you can get a wheat ale with coriander and orange peel
avors, for example. Beer brewers are more willing to
take risks. To help us put the good stuff to use, Michael
handed over three of his favorite beer-infused recipes. P
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16 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 16 FOOD NETWORK MAGAZINE: TRAVEL MONTH 2013 166 166 FOOD NET N WORKK MAG M AZIN I AZZ E: FOOD NET N WORK MAG M AZIN I AZZ E: TRA RA TRA TRA RA TRAVVVVVVVV AAAAAAAAA EEL LL MONT MONT MONT MM HHHHH MONT MONT MONT MM HHHH 20 201 20 2220 333 20 201 20 220 333 16 FOOD NETWORK MAGAZINE: MEN JUNE 2013
AUSTIN-STYLE CHICKEN CHILI ACTIVE: 20 min l TOTAL: 2 hr 20 min l SERVES: 6 to 8
cup cumin seeds
3 pounds ground chicken
Kosher salt
1 large onion, chopped
3 cloves garlic, sliced
2 red bell peppers, diced
2 to 4 tablespoons cayenne pepper
1 tablespoon smoked paprika
1 tablespoon tomato paste
2 12-ounce bottles porter beer (I like
Great Lakes Edmund Fitzgerald)
1 7-ounce can chipotle chiles in
adobo sauce, pureed
1 habanero chile pepper
1. Toast the cumin and coriander seeds in a skillet over medium heat. Transfer to
a bowl to cool, then grind in a spice grinder.
2. Heat a large Dutch oven over medium-high heat and add 1 tablespoon olive oil.
Add half of the ground chicken and season with salt; cook, stirring, until the meat
is browned, about 6 minutes. Transfer the chicken to a plate using a slotted spoon.
Repeat with the remaining olive oil and chicken; transfer to the plate.
3. Add the onion, garlic and bell peppers to the pot; season with salt and cook,
stirring, until aromatic but not caramelized, 3 to 5 minutes. Add the ground
cumin and coriander, the cayenne and paprika; cook 30 seconds. Stir in the tomato
paste and cook 30 more seconds.
4. Deglaze the pot with the beer, using a wooden spoon to scrape the bottom
of the pot. Return the chicken to the pot and stir to incorporate. Stir in the pureed
chipotle chiles and 2 cups water. Cut a slit in one side of the habanero and
add it to the pot. Reduce the heat to low, partially cover and simmer, stirring
occasionally, 2 hours. (Add more water if the chili is too thick.) Remove the habanero
before serving.
This beer-
braised chili
tastes good on
hot dogs, but
its great on its
own, too.
1 tablespoon cumin seeds
1 cup sherry vinegar
1 cup extra-virgin olive oil
10 cloves garlic, smashed
1 cinnamon stick
2 tablespoons packed light
brown sugar
2 teaspoons ancho chile powder
1 5-pound bone-in leg of lamb,
cross-cut into 5 to 6 pieces
(ask your butcher to do this)
2 12-ounce bottles lager beer
(I like Great Lakes
Dortmunder Gold)
1 jalapeo pepper, chopped
Corn tortillas, warmed, for serving
Cilantro, for topping
1. Toast the cumin and coriander seeds in a small skillet over medium heat, swirling
the pan, until slightly darkened, about 2 minutes. Transfer to a large bowl. Add the
vinegar, olive oil, garlic, red pepper akes, cinnamon stick, brown sugar, chile powder
and tomatoes; whisk to combine. Put the lamb in a large nonreactive container and
add the marinade; cover and refrigerate overnight or up to 48 hours.
2. Preheat the oven to 350. Remove the lamb from
the marinade and pat dry; reserve the marinade.
Season the lamb with salt and pepper. Heat the
canola oil in a large Dutch oven over medium-high
heat. Working in batches, add the lamb and cook
until browned, 3 to 4 minutes per side. Add the
reserved marinade, the beer and jalapeo and
bring to a simmer. Cover, transfer to the oven and
braise until very tender, about 2 hours.
3. Remove from the oven and let cool slightly. Skim
of any excess fat. Remove the lamb and pull the
meat of the bone, discarding the bones and fat.
Strain the liquid into a smaller pot and keep warm.
4. Shred the meat with your ngers and transfer
to a bowl. Pour the warmed braising liquid over
the meat and toss to coat. Divide among corn
tortillas and top with cilantro.
BRAISED LAMB TACOS ACTIVE: 30 min l TOTAL: 3 hr (plus overnight marinating) l SERVES: 8 to 10
BEER-AND-BACON
TOFFEE SUNDAES
ACTIVE: 15 min l TOTAL: 25 min (plus cooling)
SERVES: 8
cup diced bacon (about 4 slices)
1 cup packed light brown sugar
cup light corn syrup
cup stout beer (I like Founders
Breakfast Stout)
cup heavy cream
2 pints good-quality vanilla ice cream
1 cup pecans, toasted and chopped
Sea salt, for sprinkling
1. Put the bacon in a medium saucepan over
medium heat and cook, stirring, until very
crisp, about 10 minutes. Remove with a slotted
spoon and drain on paper towels, reserving
the fat in the pan.
2. Add the brown sugar, corn syrup, beer,
butter, heavy cream and a pinch each of kosher
salt and pepper to the pan. Bring to a boil, then
reduce the heat to medium low and simmer
until slightly thickened, 6 to 8 minutes. Transfer
to a bowl and refrigerate until ready to serve.
3. Scoop the ice cream into bowls and spoon
the tofee sauce on top. Garnish with the
crispy bacon bits, toasted pecans and sea salt.
S
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CCCC
1. Popeyes
2. McDonalds
3. White Castle
4. Chick-l-A
5. Arbys
6. In-N-Out Burger
7. Five Guys
8. Nathans Famous
A B C D
E F G H
A N S W E R S 1 : D ; 2 : G ; 3 : B ; 4 : F ; 5 : C ; 6 : A ; 7 : E ; 8 : H
Name That Fry
French fries are like snowflakes: No two are exactly alike. They
come in every shape, size and styleskinny, fat, dark, light,
short, long, skin-on, skin-offand fry addicts tend to be fiercely
loyal to their favorites. (Good luck convincing a curly lover to go
steak-cut.) Can you pick yours out of a lineup?
P
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.
ONE PILL EACH MORNING. 24 HOURS. ONE PILL EACH MORNING. 24 HOURS
*Its possible while taking Prilosec OTC. Use as directed for 14 days to treat frequent heartburn. Do not take
for more than 14 days or more often than every 4 months unless directed by a doctor. Not for immediate relief.
Procter & Gamble, Inc., 2013
Block the acid that causes frequent heartburn by treating it
with Prilosec OTC.
Larry the Cable Guy
Actual User
Bl k h id h f h b b i i
S.
directed for 14 days to treat frequent heartb
ZERO HEARTBURN.*
THERES ONE PLACE TO GET
MAPLE-BALSAMIC MARINATED STEAK WITH GRILLED PEAR SALAD
AND HUNDREDS OF OTHER GRILLING RECIPES WORTH SHARING.
Funded by The Beef Checkoff Follow us on:
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Get protein and 9 other essential nutrients all in one
delicious recipe at BeefItsWhatsForDinner.com
THE STRIP STEAK HAS
AND YOUR APPETITES ATTENTION.
Strip Steak Recommended 3 oz. serving
161 calories 50% of the daily value of protein
iPhone 5.
Un-restricted.
Un-limited.
Un-leashed.
Now on the only advanced nationwide 4G network that delivers twice
the bandwidth, unlimited 4G data and no more annual contracts.
Find a store | t-mobile.com
T-Mobile has doubled its bandwidth since 2011.
While supplies last. Not all plans or features available on all devices. Unlimited features for direct U.S. communications between two people. General Terms: At participating locations. Domestic only. Device and screen images simulated. Coverage
not available everywhere. Network Management: Data trafc of postpaid plans with limited high-speed data allotments greater than 2GB will be prioritized over other currently offered plans during periods of congestion. Service may be slowed,
suspended, terminated, or restricted for misuse, abnormal use, interference with our network or ability to provide quality service to other users, or signicant roaming. See brochures and Terms and Conditions (including arbitration provision) at
www.T-Mobile.com for additional information. T-Mobile and the magenta color are registered trademarks of Deutsche Telekom AG. 2013 T-Mobile USA, Inc.
Some features, applications, and services are not available in all areas. See your carrier for details. Application availability and pricing are subject to change. Battery life varies by use and conguration. App count refers to the total number of apps
worldwide. TM and 2013 Apple Inc. All rights reserved.

Food Network Magazine - June 2013

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FUN, EASY MEALS

Like this pulled pork

Card is the only

TECHNOLOGY. THE FIRST OF ITS KIND.

Add sliced cucumbers to the egg

Make Trisha Yearwoods watermelon

Serve a spicy cucumber-cilantro salad

Throw some into the endive-tomato

WHAT EXACTLY DOES KETTLE-STYLE MEAN? SIMILAR TO KETTLE BRAND

PASTAS AND SAUCES

OLIVE OIL HAS BEEN A

OLIVE OIL HAS BEEN A

trademarks Mars, Incorporated 2013

Flexible Storage Solutions

, and Triple Crisper

cup coconut and

refrigerator, with exible storage solutions and

dual cooling technology, senses and adapts to set

Red Guajillo Chile Mexican Cooking Sauce, a unique blend

Mexican Cooking Sauces

Red Guajillo Chile

Roasted Pasilla Chile Sauce, a perfect smoky blend

Tomatillo Verde Mexican

Tomatillo Verde Mexican Cooking

Traditional Chipotle Mexican Cooking Sauce

Wildberry. Same frequent

I like my pizza thin and crunchylike a cracker. For a thicker,

bars. Still made

FOOD NETWORK MAGAZINE

FOOD NETWORK MAGAZINE

snacks at your party and let the fun begin.

snacks. Available in several tasty

is a registered trademark of Huhtamaki, Inc. in the U.S. and other countries.

plate, dish and cup an invitation to

100% Natural Spring Water

Everything In One Place

Get a Hold of Your Finances

music system III with Wave

music adapter. Acclaimed Bose

TRU-Infrared grill owners.

. A whole new kind of pizza with

New Flavor Infuser.

Its unique infuser tip injects phenomenal avor

TASTE YOU LOVE

pizza from DIGIORNO

pizza from DIGIORNO

variety, then make it a meal with

music system is a registered trademark of Bose Corporation. Financing and

word mark and logos are registered trade-

music system III

sound, call or visit us online today.

music system III with Bluetooth

music system III

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