Food Network Magazine - April 2014 USA

of wildowers dancing in the wind.
And sunrises that paint

the sky like a canvas. This is a world where wonderful

Bald eagles soaring between rugged peaks. Meadows
things happen. We just have to be there when they do.
Get the guide at

APRIL 2014 l FOOD NETWORK MAGAZINE 3
Food Network Magazine
APRI L 2014
C
o
n
t
e
n
t
s
Make lemon
meringue cupcakes,
tarts and more!
See page 169.
C
O
V
E
R
,

A
D
D
I
T
I
O
N
A
L

F
O
O
D

P
H
O
T
O
S
:

C
H
R
I
S
T
O
P
H
E
R

T
E
S
T
A
N
I
.

T
H
I
S

P
A
G
E
,

P
H
O
T
O
:

K
A
N
G

K
I
M
;

F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

4 FOOD NETWORK MAGAZINE l APRIL 2014
Contents
In the Know
27 All Ears t Were pretty particular about
how we eat chocolate bunnies.
29 Food News t Get the scoop on food
trends and cool new products.
34 Buckets of Fun t Update your Easter
basket this yearwe have a dozen ideas.
38 Know It All: Juice Mania t Learn more
about Americas juice obsession.
40 Which Is Healthier? t See how your
salad bar options stack up.
43 50 Grocery-Store Products Chefs Love
Check out the brands they cant live without.
53 Workout: Impossible t Robert Irvine
gets serious at the gym.
60 Star Kitchen t Rocco DiSpirito shows off
his Long Island kitchen.
8 Recipe Index
10 To Your Health
18 Editors Letter
20 Calendar
22 Reader Letters
24 You Asked
186 Good Question
Cover photograph by Steve Giralt Food styling: Anne Disrude; prop styling: Marina Malchin.
BONUS RECIPES
pg. 76
60
147
74
Fun Cooking
65 Nest Eggs t Make colorful mini
bread wreaths for Easter brunch.
66 Which Side Are You On? t Take your
pick: pancakes or waffles?
70 Mix & Match Coffee Cake t Choose
your favorite fillings and toppings.
73 Macaroons! t Whip up a new version of
the classic coconut cookie.
76 50 Deviled Eggs t Make an old-fashioned
appetizer in dozens of new ways.
79 Piece of Cake! t This cake looks like a
giant deviled egg!

C
o
n
n
e
c
t

w
i
t
h

u
s
.

S
u
g
g
e
s
t
e
d

r
e
t
a
i
l

p
r
i
c
e

$
3
9
.
5
0

O
r
i
g
i
n
s

N
a
t
u
r
a
l

R
e
s
o
u
r
c
e
s

I
n
c
.
2
0
1
4

Sleep your way to baby-smooth skin.
High-Potency Night-A-Mins
Mineral-enriched renewal cream

Relaxing aromas of 100% natural Neroli, Valerian and Vanilla ready you for restful sleep. While you
dream the night away, time-released exfoliating extracts plus Vitamins C, E & H, minerals and rich
moisture help delete dullness and restore smoothness. 94% agreed used nightly, skin was more
vibrant, more radiant and youthfully refreshed in the morning.
Available at Origins Retail Stores, origins.com, select
Macys, Dillards, Bon-Ton, Belk and Sephora.

Contents
Try the stars Bloody
Marys on page 162.
Party Time
155 Put a Ring in It t Make miniature
retro-style ice rings for a brunch mimosa.
156 Good as New! t We put a modern spin
on five vintage-cookbook recipes.
162 All-Star Bloody Marys t Get four amazing
recipes from Food Network chefs.
169 Living for Lemon Meringue! t Try a totally
fresh take on the classic pie.
On the Road
179 April Showers t See why its raining
marshmallows in Michigan.
181 Search Parties t Check out some
extreme egg hunts across the country.
184 On the Map t Take a coffee-lovers tour
of Seattle.
Contest
188 Name This Dish! t Enter this months
recipe-naming contest.
Weeknight Cooking
83 Weeknight Dinners t These family meals
will be done in no time.
97 Easy Sides t Round out supper with a
simple side or two.
98 Hot Tips t Pick up cooking advice straight
from Food Network Kitchen.
103 Chop This! t Try some easy dinners from
the new Chopped cookbook.
117 Nice & Slow t Break out your slow cooker:
We created 20 new meals.
Weekend Cooking
132 A Classic Easter t Serve a perfect glazed
ham for your holiday brunch.
138 Try This at Home t Iron Chef Marc
Forgione shows us how to cure salmon.
145 Pasta by Hand t Make three homemade
pastaswithout a machine!
171
134
34
121

dyson.com/DC59
Sucks up as much dust as a
conventional vacuum.*
Without the hassle of a cord.
Dyson digital motor V6.
A more powerful motor spins
up to 110,000 rpm to generate
constant suction.
2 Tier Radial cyclones.
15 cyclones, arranged across two tiers,
work in parallel to increase airflow
and capture fine dust.
The latest motorized cleaner head.
Carbon fiber filaments and nylon
bristle strips work together to remove
fine dust from hard floors and
ground-in dirt from carpets.
* To prove this our engineers test for pick up performance across carpets (ASTM F608), hard floors (ASTM F2607) and
hard floors with crevices (IEC 60312-1 5.2). To mimic actual use, they load machines with dust before testing (IEC 60312-1 5.9).

MEAT AND POULTRY
APPETIZERS
SANDWICHES AND TACOS
BREAKFAST AND BRUNCH
SOUPS AND STEWS
Cover Recipe
Meatball-Sausage Subs
Buttermilk Pancakes
Chilled Beet Soup
Shooters
Chicken Banh Mi with
Apple-Kale Slaw
Almond Fried Chicken with
Roasted Kale and Apples
Foil-Packet Chicken
Puttanesca
Latin Pork Chops with
Potatoes and Peppers
Beef Tacos with
Salsa Verde
Glazed Ham with
Grape-Rhubarb Compote
Moroccan Chicken
and Squash
Ham Steaks with
Asparagus-Rice Salad
Smothered Pork Chops
and Grits
Coriander Pork Roast
Ham with Barbecue
Beans
Sweet-and-Spicy
Short Ribs
Cumin Pork with Beans
Hoisin Baby Back Ribs
Turkey Pot Roast
Turkey Sausage Tacos Name This Dish!
Open-Face Sandwiches
Grapefruit-Arugula Salad Pimiento Meatballs
with Olive Tapenade
Pineapple-Orange
Crostini
Mini Easter Breads Gravlax Mix & Match Coffee Cake Sour Cream Waffles
66
159
111
104 84
121
119
Ginger Chicken
with Watercress
122
Mediterranean
Chicken Salad
90
Steak Roulade
with Provolone
118
133
122
Chicken Tikka Masala
123
94
90
121
120
118
87
120
123
188 119 94
158 160 159
65 139 71 67
Recipe Index
Chicken Nacho Soup Chicken-Rice Soup Pork-Brisket Chili Spicy Chicken and
Almond Stew
123 84 121 106
Eggs
50
Deviled
PHOTOGRAPHS BY JUSTIN WALKER
French Dip Sandwiches
119
50
Bonus
Recipes
Page 76

Contents
DESSERTS
SIDES
DRINKS
PASTA AND PIZZA
Potatoes with
Kale Pesto
97
Beer Bloody Marys Bloody Marys with
Tomato Vodka
Bloody Marys with
Steak Seasoning
White Bloody Marys
Basic Coconut
Macaroons
Chocolate-Pistachio
Macaroons
Butter-Braised Carrots
and Leeks
Cocoa-Cinnamon
Macaroons
Lemon-Parmesan
Roasted Potatoes
Quinoa-Tomato Salad Mixed Greens with
Walnut Vinaigrette
Sesame Snap Peas
74
Lemon Meringue
Baked Alaska
171
165
74
134
Lemon Meringue
Napoleon
173
163
74
135
Lemon Meringue Tartlets
174
164
Deviled Egg Cake
79
97
Raspberry Thumbprint
Macaroons
75
Macaroon Ice Cream
Sandwiches
75
97
Rum Raisin Macaroons
75
166
Lemon Meringue
Cupcakes
176
97
FISH AND SEAFOOD VEGETARIAN DINNERS
Jambalaya Oven-Fried Fish
with Potato Salad
Salmon Chowder with Dill
124 88 124
Curried Chickpeas
and Spinach
Spinach and Mushroom
Lasagna
Tex-Mex Casserole
125 125 125
Cavatelli with Asparagus Sausage and
Broccolini Pizza
Tortelloni in Mushroom-
Parmesan Broth
147 87 149
Creamy Chicken Pasta Gnocchi with Bacon
and Escarole
Orecchiette with
Ham and Leeks
157 88 151

Contents
GOOD TO KNOW A new study found that families who
frequently eat together in the kitchen or dining room have
significantly lower BMIs than those who eat elsewhere.
Try one of our 20 slow-cooker dinners (page 117): Youll
spend less time at the stove and more time at the table.
DINNERS
UNDER 500 CALORIES
Take your pick of these new light meals
from our test kitchen:
Toss them into the
slow cooker with
chicken (page 122).
Stuff them into
a steak roulade
(page 118).
Add them to coconut
macaroons for dessert
(page 75).
AT THEIR PEAK
Peas are packed with protein,
iron and vitamin C. Work some into
your diet with these recipes:
Add peas to creamy

pasta ( page 151).
Serve a side of sesame

snap peas ( page 97).
Stir peas into chicken

tikka masala ( page 123).
Make chicken and rice

soup with peas ( page 84).
Stock Up Raiis!
Raisins are loaded with potassium, fiber and ironand they
can help lower blood pressure. Try some in a new dish:
Gnocchi with
Bacon and
Escarole
page 88
CALORIES: 481
Cumin Pork
with Beans
page 87
CALORIES: 380
Oven-Fried
Fish with
Potato Salad
page 88
CALORIES: 431
Mediterranean
Chicken Salad
page 90
CALORIES: 452
Smothered
Pork Chops
and Grits
page 90
CALORIES: 483
To Your Health
Heres whats extra good for you in this months issue:
P
E
A
S
:

G
E
T
T
Y

I
M
A
G
E
S
.

Contents
Ted Allen
Americas Best Cook;
Chopped
pg. 50
Sunny Anderson
The Kitchen; Cooking for Real;
Home Made in America with
Sunny Anderson
pgs. 24, 44
Alton Brown
Cutthroat Kitchen;
Good Eats with Alton Brown;
Iron Chef America
pgs. 44, 163
Melissa dArabian
Ten Dollar Dinners; Drop 5 lbs
with Good Housekeeping
(on Cooking Channel)
pg. 46
Ina Garten
Barefoot Contessa:
Back to Basics
pg. 48
Amanda Freitag
Chopped; Unique Eats
pg. 46
Nadia G
Nadia Gs Bitchin Kitchen
pg. 46
Jose Garces
Iron Chef America
pg. 48
Willie Degel
Restaurant Stakeout
pg. 45
Marc Forgione
Iron Chef America
pg. 139
Ree Drummond
The Pioneer Woman
pgs. 44, 164
Tyler Florence
Americas Best Cook; Food Court Wars;
The Great Food Truck Race
pg. 166
Kelsey Nixon
Kelseys Essentials;
The Perfect 3
(both on Cooking Channel)
pgs. 24, 50
Michael Symon
Americas Best Cook;
Iron Chef America; Symons Suppers
and Cook Like an Iron Chef
(both on Cooking Channel)
pg. 24
Marcela Valladolid
The Kitchen;
Mexican Made Easy
pg. 165
Alex Guarnaschelli
Americas Best Cook;
Iron Chef America;
Chopped;
Alexs Day Off
pgs. 24, 45
Robert Irvine
Restaurant: Impossible;
Dinner: Impossible
pgs. 24, 53
Star Search
Find your favorite Food Network celebs in this issue:
Help end hunger!
Join Food Network stars in the fight to end childhood hunger: Attend one of Share Our
Strengths Taste of the Nation events, taking place in more than 30 cities beginning this
month. Sample food and drink from tons of local restaurants, and mingle with celebsyou
can meet Chopped judge Marc Murphy at the NYC event on April 28. All proceeds benefit Share
Our Strengths No Kid Hungry campaign. Get more information and buy tickets at ce.strength.org.

Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick
Executive Editor Joanna Saltz
Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi
Food Editor Erica Clark
Features Editor Yaran Noti
Senior Editors Lisa Cericola,
Lisa Freedman
Senior Associate Food Editor
Ariana R. Phillips
Assistant Editors Hannah Kay Hunt,
Sarah Weinberg
Online Coordinator Lauren Miyashiro
Interns Kyli Singh, Sandra Song, Miyori Takano
Art
Art Director Ian Doherty
Deputy Art Director Marc Davila
Associate Art Director Dorothy Cury
Digital Imaging Specialist Tony Ecanosti
Art Assistant Jordan Bonney
Intern Katelyn Baker
Photography
Photo Director Alice Albert
Deputy Photo Editor Kathleen E. Bednarek
Associate Photo Editor Anna McKerrow
Assistant Photo Editor Casey Oto
Intern Olivia Weiner
Copy
Copy Chief Paula Sevenbergen
Research Editor Linda Fiorella
Copy Editor David Cobb Craig
Associate Managing Editor
Heather DiBeneditto
Food Network Kitchen
Senior Vice President, Culinary
Katherine Alford
Executive Culinary Producer Jill Novatt
Test Kitchen Manager Claudia Sidoti
Recipe Developers Andrea Albin,
Bob Hoebee, Stephen Jackson,
Amy Stevenson
Recipe Developer/Nutritionist
Leah Trent Hope
Recipe Tester Vivian Chan
Director, Culinary Product Development
Mory Thomas
Culinary Writer Rupa Bhattacharya
Intern VJ Turtulli
Editorial Director
Ellen Levine
Food Network
President Brooke Bailey Johnson
General Manager, Scripps
Enterprises Sergei Kuharsky
Editorial Offices
300 West 57th Street, 35th Floor
New York, NY 10019
foodnetwork.com/magazine
Hearst Magazines Division
President David Carey
President, Marketing &
Publishing Director
Michael Clinton
Executive Vice President &
General Manager
John P. Loughlin
Publishing Consultants
Gilbert C. Maurer, Mark F. Miller
PRINTED IN THE U.S.A.
Subscriptions
Please contact customer service
at service.foodnetworkmag.com
or write to:
Customer Service Department
PO Box 6000
Harlan, IA 51593
Or call toll-free: 866-587-4653
Find Seattles
top coffee spots
on page 184.
G
E
T
T
Y

I
M
A
G
E
S
.

Vice President, Publisher
and Chief Revenue Off icer
Vicki L. Wellington
Associate Publisher,
Integrated Marketing
Peggy Mansfield
General Manager
Salvatore Del Giudice
Vice President, Group Consumer
Marketing Director Rick Day
Advertising
NEW YORK
Executive Account Directors
Diane Anderson, 212-484-1459
Jackie Bodner, 212-484-1462
Barri Stern, 212-484-1452
Brett Sylver, 212-484-1444
Stacy J. Walker, 212-484-1463
Advertising Services Manager
Celeste Chun, 212-484-1442
Assistant to Publisher and
Associate Publisher
Jacquie Romano
Sales Assistants
Ashley Wells-Wood, Danielle Manzi
MIDWEST
Advertising Director
Amy Mehlbaum, 312-984-5117
Sarah Lenert, Account Director,
314-475-5439
Hillary Morse, Account Manager,
312-251-5352
Allison Deno, Account Manager,
312-251-5342
Sara Garmon, Sales Assistant,
312-251-5367
SOUTHEAST
McDonnell Media, Inc. 888-410-5220
Erin McDonnell
DETROIT
Sarah Lenert, Account Director,
314-475-5439
LOS ANGELES
Leighdia Sandoval de Padilla, Director,
310-664-2820
Karen Sakai, Assistant, 310-664-2821
TEXAS
The Ingersoll Company 214-526-3800
Jennifer Walker, Lynn Wisdom
PACIFIC NORTHWEST
Poppy Media Meghan Tuohey, 415-990-2825
FLORIDA, MEXICO AND THE CARIBBEAN
Maria E. Coyne, Inc.
Maria E. Coyne, Account Manager,
305-756-1086
Donna Falcone, Account Manager,
305-756-1086
TRAVEL DIRECTOR
McDonnell Media, Inc. 888-410-5220
Erin McDonnell
NEW ENGLAND
Jackie Bodner, 212-484-1462
HAWAII
Lola A. Cohen, Account Manager,
808-282-1322
Advertising Production
Group Production Director Chuck Lodato
Group Production Manager Julie Bosco
Associate Production Manager Adam Bassano
Marketing
Associate Director, Integrated Marketing
Amy S. Lane
Executive Director, Events and Partnerships
Julie Mahoney
Director, Marketing Research
Moira Smith
Senior Managers, Integrated Marketing
Amanda Thornquist, Audrey White,
Courtney Wladyka
Corporate Research Manager Emma Chapman
Creative Ser vices
Creative Director
Kevin Longo
Associate Art Directors
Jonathan Alvis, Ilene Singer
Public Relations
Executive Director of Public Relations
Nathan Christopher
Associate Director of Public Relations
Elizabeth R. McGovern
Senior Manager of Public Relations
Michele Zatzkis
Published by Hearst Communications, Inc.,
a unit of Hearst Corporation
300 West 57th Street
New York, NY 10019
President & Chief Executive Officer
Steven R. Swartz
Chairman Executive Vice Chairman
William R. Hearst III Frank A. Bennack, Jr.
Subscriptions
Please contact customer service at
service.foodnetworkmag.com or write to:
Customer Service Department
PO Box 6000
Harlan, IA 51593
Or call toll-free: 866-587-4653
Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC. Food Network,
the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.
Associate Publisher
Wendy Nanus
WHETHER YOURE A MOM,
A CEO, A CHEF
OR A KID YOURSELF,
YOU CAN HELP END
CHILDHOOD HUNGER
IN THE U.S.
NO CHILD SHOULD GROW
UP HUNGRY IN AMERICA
But one in ve children struggles
with hunger. Share Our Strengths
No Kid Hungry campaign is ending
child hunger in this nation by con-
necting kids in need with nutritious
food and teaching families how to
cook healthy, afordable meals. You
can help surround kids with the
healthy food they need where they
live, learn and play.
Pledge to make No Kid Hungry a
reality at NoKidHungry.org.

Editors Letter
My favorite
grocery-store find
isnt always easy
to find! See which
brands chefs love
on page 43.
Its an age-old practice in the TV world to
put fake labels on groceries that are used
during cooking shows: cans of tomatoes,
butter, condiments, you name it. This
way, specific products dont get special
treatmentor an implied endorsement
on the air. We take the same approach
in the magazine, for the most part: Our
ingredient lists are generic, and we name
a brand only when it clears up confusion
( Wondra, for example, is more familiar to
most people than instant f lour ).
All of this said, I know that you know
that chefs have their favorite brands
their go-to olive oil, their beloved
mayonnaiseand Im guessing you
want to know what those products are.
I certainly do. I mean, there are a billion
kinds of yogurt on the shelf; can someone
just tell me which one to buy? This
month, for the first time ever, we asked
50 chefs to come right out and name their
favorite products. Not for cash. Not for a
free lifetime supply. Not for any payment
whatsoever. They named them simply
because they love them.
I learned a lot reading their picks,
starting with the fact that chefs arent
food snobs at all. They sneak jarred pasta
sauce into lasagna. They make cornbread
from a box. They like Kraft Singles and
Velveeta. ( I should have guessed this last
oneIm married to a chef who would
choose a bowl of melted Velveeta over
pretty much anything.)
I have a long list of go-to brands. Some
of them ended up in the story, but my
favorite thing on the shelf did not:
Nabiscos Famous Chocolate Wafers. They
dont seem to be a priority for Nabisco. Ive
never seen an ad for them, and half the
time I cant find them because theyve been
relegated to some remote part of the cookie
aisle. Once, after looking unsuccessfully
for them in three stores, I thought they
were being discontinued, and in a panic
I ordered three cases from Amazon to store
in the freezer. They are, seriously, the best
cookie everdeep, dark chocolate disks,
great all by themselves and even better
with ice cream in between. Which ice
cream? So many favorites, so little space
Maile Carpenter
Editor in Chief
Playing Favorites
P
O
R
T
R
A
I
T
:

T
R
A
V
I
S

H
U
G
G
E
T
T
.

C
O
O
K
I
E
S
:

M
A
R
K
O

M
E
T
Z
I
N
G
E
R
/
S
T
U
D
I
O

D
.

IWANT
MYSKINTO
LOOKGOOD
NOTGOOD
FORMYAGE
Your best beautiful begins at Olay.com
2
0
1
4

P
&
G
OLAY REGENERIST
MICRO-SCULPTING CREAM
WAKES UP DULL SKIN
THROUGH SURFACE CELL
REGENERATION.
GET ENERGIZED, YOUNGER-
LOOKING SKIN.
YOUR BEST BEAUTIFUL

Calendar
12
16
21
8
15 13
10
18
26 24
27 29 30
17
2 4
FRI WED SUN THU MON SAT TUE
Try a new
macaroon for
Passover:
Check out
page 73 for
the classic
recipe, plus
five fun
variations.
April
TV dinners were
introduced
60 years ago
today. Find
a homemade
version at
foodnetwork
.com/tvdinner.
Dye Easter eggs
in a new way:
Gently crack
hard-boiled eggs,
then soak in
water with a few
drops of gel food
coloring; peel.
Bring a superfood
snack mix to work
for World Health
Day: sunflower
seeds, dried
cherries, raw
almonds and dark
chocolate chips.
Happy Birthday,
Sunny Anderson!
Try her Asian
lettuce wraps for
dinner tonight:
Go to foodnetwork
.com/lettucewraps
for the recipe.
Host a Friday
happy hour and
serve fancy
sliders: goat
cheese, sliced
cooked beets and
fresh tarragon on
mini brioche buns.
Its peak pineapple
seasonstart
the week with a
tropical smoothie:
Blend 2 cups
chopped pineapple
with 1 cup
coconut water
and some ice.
Play an April Fools
Day prank at
breakfast: Spoon
Greek yogurt
onto toast
and top with a
canned apricot
half. It looks like
a fried egg!
Its Earth Day!
Try your favorite
salmon recipe
with arctic char
instead: Its similar
in flavor and
textureand its
an environmentally
friendly choice.
The first sundae
was made
today in 1892,
according to
some historians.
Celebrate with
vanilla ice cream,
dulce de leche and
caramel corn.
Do some small-
scale planting for
National Arbor
Day: Pot your
favorite herbs in
an old colander.
Its baseball
season: Bring on
the peanuts! Toss
shell-on peanuts
with peanut oil and
sea salt; roast at
350, 30 minutes.
Let cool.
Its Good Friday.
Make your own
hot cross
buns: Theyre
traditionally
served on
this day. Go to
foodnetwork.com/
hotcrossbuns.
T
O
A
S
T
,

I
C
E

C
R
E
A
M
,

S
N
A
C
K

M
I
X
,

S
L
I
D
E
R

A
N
D

E
A
S
T
E
R

E
G
G
:

D
E
V
O
N

J
A
R
V
I
S
/
S
T
U
D
I
O

D
.

P
E
A
N
U
T
S
:

S
H
U
T
T
E
R
S
T
O
C
K
.

T
V

D
I
N
N
E
R
:

P
A
U
L

S
I
R
I
S
A
L
E
E
.

M
A
C
A
R
O
O
N
S
:

T
R
A
V
I
S

R
A
T
H
B
O
N
E
.

H
O
T

C
R
O
S
S

B
U
N

A
N
D

A
R
C
T
I
C

C
H
A
R
:

A
L
A
M
Y
.

S
M
O
O
T
H
I
E

A
N
D

H
E
R
B
S
:

G
E
T
T
Y

I
M
A
G
E
S
.

Where the little things mean everything.
TM
AT OVER 360 LOCATI ONS AROUND THE WORLD s AMERI CAS s EUROPE s MI DDLE EAST s AFRI CA s ASI A s AUSTRALI A
Welcoming you and your family
with a warm cookie is just the rst
of all the little things we do to
make your stay even more special.
And with our Family Fun
Package youll also get
breakfast for four and WiFi.
BOOK NOW AT
DoubleTree.com
then a little
family time
FIRST
THE
COOKIE
Visit DoubleTree.com/Family for full details

Reader Letters
We Hear You...
A few thoughts from our readers this month.
Keep the letters coming!
I had never made an apple pie, but
when I saw the Cinnamon Bun Apple Pie
in the January/February 2014 issue [ Two
for One ], I just had to try it. It was so easy,
and everyone raved about it. Its a keeper.
Karen Jose
Brookfield, WI
I always enjoy your recipe
inserts: I am happy to
try 50 Stuffed Potatoes
[October 2011], 50 Tea
Sandwiches [ May 2011]
and 50 Brownies [ March
2012]. But I am not going to
do anything to my popcorn
[50 Flavored Popcorns,
January/February 2014].
Call me a purist, but
popcorn is best with a
little butter and saltand
nothing else.
Pen Suritz
Arlington, VA
We just had a snowstorm that resulted in a whole week
of no school. After a few days of going stir-crazy in the
house, my 12-year-old daughter spotted your Faked
Potato cake [January/February 2014]. Fortunately, we
had all the ingredients at home. We used a yellow cake
mix and a dollop of icing as sour cream on top. What
a fun and tasty project for a snow day!
Kate Morris
Indianapolis
I just opened the January/February 2014
issue and found the Wild Game Chili
[ Championship Bowl ]! My family likes to
hunt, and Im always looking for recipes
with wild meats. Id love to see more with
wild game.
Brenda Bunk
Monroe Center, IL
Id like to make the Pools Brew Red Chili
[ Championship Bowl ], but for those
of us who are mere mortals, it would
have been nice if you had noted where
I could purchase some of the specialty
ingredients. Even having lived in
the Southwest, Ive never heard of
Texas-style chili powder or New Mexico
light chili powder.
Donna Hutchinson
Crossville, TN
Editors Note: Thanks for your letter.
Youre rightwe should have included a
source for these specialty ingredients.
We tracked down these two chili powders
on kalustyans.com and penderys.com.
Your Meatball-Tortellini Soup from the
January/February 2014 issue is so
flavorful and tasty [ Weeknight Cooking].
I will be making it often. Its a great soup
for a cold day.
Jo Ann Widger
Mifflinville, PA
My daughter and I became vegetarians
last fall, so I decided to do a meatless
makeover with your Meatball-Tortellini
Soup. I used veggie protein balls and
swapped chicken broth for vegetable
broth. For an extra veggie punch,
I added pumpkin tortellini, kale and
onion. My meat-eating husband even
asked for seconds. I feel like Im finally
getting the hang of this vegetarian-
cooking thing. Thanks for the
inspiration!
Megan Cartwright
Jenkintown, PA B
A
K
E
D

P
O
T
A
T
O

C
A
K
E
:

A
N
D
R
E
W

P
U
R
C
E
L
L
.

P
I
E
:

L
E
V
I

B
R
O
W
N
.

C
H
I
L
I
:

R
Y
A
N

D
A
U
S
C
H
.

2
0
1
4

S
A
L
O
V

N
o
r
t
h

A
m
e
r
i
c
a

C
o
r
p
.
filippoberio.com
It took a man of uncompromising standards
to craft an olive oil with such exceptional flavor.
Let Filippo Berios passion for excellence inspire you
to create delicious meals for your family and friends.

Letters
You Asked...
Food Network stars answer your burning questions.
H
ave a
question for a
Food N
etw
ork
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.
Robert, when
should you use
fresh herbs and
spices, and when
should you use
dried?
Lauren Vitale
New York City
Every chance you get
to use fresh herbs, use
them. To me, dried herbs
are only a backup when
there are no fresh ones
available. I try to avoid
dried herbs because
I think they have no
flavor and dont really
add anything to a dish.
Robert Irvine
Alex, whenever I
make a fruit pie,
I always end up
with a soup-like
filling despite
following the
recipe exactly.
What can I do
to ensure a firm
consistency?
Polly Kaplan
New York City
I have made many
pies like that myself.
The best remedy is
to stir together some
cornstarch and water
into a smooth paste,
then toss it thoroughly
with the fruit for the
filling. This will provide
what I call pie glue to
hold the filling together.
Patience helps, too:
Allow the pie to cool
fully before cutting it.
Alex Guarnaschelli
Kelsey, I love
to make fresh
bread, but it
doesnt keep well.
What can I do to
help prolong the
shelf life?
Valerie Howell
Canton, OH
Freeze your bread. Heres
a good tip: Portion it
before putting it in the
freezer so you can take
out individual servings
one at a time. Also,
make sure the bread is
wrapped well to avoid
freezer burn.
Kelsey Nixon
Michael, I love
avocados, but
Im not sure how
to buy and store
them. Any tips?
Carolyn Roux
Sterling, MA
I like to buy avocados
that are under-ripe
and then put them in
a brown bag so I can
control the ripening
process. After I cut up
an avocado, I save the
pit and put it in with
the pieces to help
keep the avocado from
turning brown.
Michael Symon
Sunny, what is
the best way to
peel hard-boiled
eggs? After I boil
a dozen, I can
successfully peel
about eight, but
the rest end up
a mess.
Shiane Myrih
via Facebook
The trick is getting and
keeping the eggs cold
right after you boil them:
A low temperature
helps the membrane
stay attached to the
shell and not the egg
white, so peeling will
be much easier. Place
the eggs in a salted ice
bath, replenishing the
ice as necessary while
you peel. Keeping the ice
bath icy is the secret!
Sunny Anderson
Michael
ripens his
avocados
in a brown
paper bag.
A
V
O
C
A
D
O
:

P
H
I
L
I
P

F
R
I
E
D
M
A
N
/
S
T
U
D
I
O

D
.

Join the conversation #CookWithKohl s
the tips. the tricks. the tools.
Kohls.com/FoodNetwork
Your Sunday Best
When you invite Food Network and Kohls to your gathering this spring,
youll find a basketful of Easter inspiration and the tools to pull off a
fabulous spread that will have everyone hopping to the table.
So stress a little less and take time to smell the roses this season.
DOWNLOAD THE BLIPPAR APP
and scan this ad to shop now!

Q
O
C

2
0
1
4

Found in the hot cereal aisle.
WARM OATMEAL, MEET CRUNCHY GRANOLA. ITS THE MORNING OOMPH
A GO-GETTER LIKE YOU WANTS TO HELP KEEP YOU GOING AND GETTING.
AND WHEN YOU ADD MILK, IT TAKES THE HEARTY GOODNESS OF OATMEAL
AND THE TASTY CRUNCH OF BAKED GRANOLA MULTIGRAIN CLUSTERS TO THE
NEXT LEVEL. WITH GOOD ENERGY, ITS HOW WERE FIGHTING THE HUMAN
ENERGY CRISIS ONE BOWL AT A TIME. #QUAKERUP

89%
6%
5%
Get a chocolate bunny breakdown.
Then, see 50 chefs top ingredients
and hit the gym with Robert Irvine.
All Ears
Apparently theres a right
way and a wrong way to
devour a chocolate Easter
bunny: 89 percent of people
eat the ears first, according to a
recent survey by the National
Confectioners Association.
The other 11 percent go rogue:
6 percent eat the feet and
5 percent lop off the tail.
PHOTOGRAPH BY KANG KIM
In the Know

geico.com | 1- 800-442-9253 | local ofce
See how much you could save on insurance for
your truck, motorcycle, RV, boat and more.
Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. Boat and PWC coverages are written through non-afliated insurance
companies and are secured through the GEICO Insurance Agency, Inc. Motorcycle coverage is underwritten by GEICO Indemnity Company. GEICO is a registered service mark of
Government Employees Insurance Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. 2014 GEICO
Saving People Money On
More Than Just
Car Insurance.

Food news
In the Know
BEER
BELLIES
After endless customer requests, Jelly Belly has finally created
beer-flavored jelly beans. Food scientists worked for about three
years to figure out how to get hefeweizen flavor without any booze.
From $8 per pound; jellybelly.com
GREEN GIANTS
Even during a good season, the
San Francisco Giants dont hit too
many balls behind the center field
wall at AT&T Parkwhich is a good
thing now that the space is full of
fruit and veggies. The Giants are
growing strawberries, kumquats,
bok choy, avocados and more in their
new 3,000-square-foot garden, and
the produce ends up in the gardens
concession stands. Fans can even
harvest their own garnishes: Theres a
table of fresh herbs for picking.
The most-Googled
calorie search in the
U.S. last year was
for eggs. Well save
you the trouble:
A large egg has
78 calories.
C
L
O
C
K
W
I
S
E

F
R
O
M

L
E
F
T
:

B
E
N

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

D
;

G
E
T
T
Y

I
M
A
G
E
S
;

S
H
U
T
T
E
R
S
T
O
C
K
.

In the Know
Snacking during commercials
might make you less likely to
buy what you see:
In a recent study, people who ate popcorn while watching ads were not as prone to
purchasing the products compared with those without the snack. Why? When we hear
a companys name, we subconsciously pronounce itbut with a mouth full of food,
were less apt to do that.
SOURCE: JOURNAL OF CONSUMER PSYCHOLOGY
CREAM OF
THE CROPS
Will vegetable flavors be the next big yogurt fad? Chefs at
the acclaimed Blue Hill at Stone Barns in Pocantico Hills, NY,
have been serving beet, parsnip and tomato yogurt in dishes
for years, and now chef Dan Barber has decided to package it.
Six flavors made with vegetable purees are hitting East Coast
stores this spring, and theyll roll out in the rest of the country
later this year. $3 for 6 ounces; wholefoods.com for stores
SURPRISE
AND DEMAND
If some chocolate fanatics have their way,
Americans will one day be allowed to buy a
Kinder Surprise Egg for Easter: The chocolate
eggs, made by the confectionery company
Ferrero, are popular worldwide but were
recalled by the U.S. Consumer Product Safety
Commission in 1997 because each one has a
tiny toywith tiny partsinside. Those caught
trying to smuggle the eggs into the country
can be fined $2,500. (Customs agents seized
60,000 of them in a single year!) Now theres
an online petition to bring Kinder eggs to the
States (petitiononline.com/freeegg/petition
.html). In the meantime, a New Jersey candy
company has launched Choco Treasure eggs
($1; target.com for stores), which contain
slightly larger (and legal) toys.
A new cookbook is even bigger than the
food-science-themed behemoth Modernist
Cuisine, released in 2011. ElBulli 20052011 ($625, Phaidon), by world-renowned chef
Ferran Adri, is a whopping 2,720 pages282 pages longer than Modernist Cuisine.
Adris set chronicles the last seven seasons at elBulli and includes more than 750 recipes.
CHEESE MASTER
The $1.50 pimiento cheese sandwiches at the Masters Golf
Tournament are almost as famous as the game itself, but they
just havent been the same lately: The Augusta National Golf
Club took its catering in-house a few years ago and never got
the recipe from the spread maker, Ted Godfrey. The good news
for fans: Godfrey now ships it nationwide. Order soon and you
can get some in time for the Masters, starting April 10.
$7 for 8 ounces, plus $8 shipping; wifesaverrestaurants.com
HEAVY READING
S
A
N
D
W
I
C
H
:

C
H
A
R
L
E
S

M
A
S
T
E
R
S
.

K
I
N
D
E
R

E
G
G
S
:

I
S
T
O
C
K
P
H
O
T
O
.

P
O
P
C
O
R
N
:

G
E
T
T
Y

I
M
A
G
E
S
.

Y
O
G
U
R
T

A
N
D

B
O
O
K
S
:

B
E
N

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

D
.

when you eat better you do
everything better? No one should
have to choose between food thats good
and food thats good for you. Try al frescos
delicious and 100% all-natural chicken
sausages and you can have the best of both
worlds. When you eat al frescowith 70%
less fat than pork and beef productsyou
choose health without sacrificing flavor.
ADVERTISEMENT
EVER NOTICE
spring training better.
Fill up on this low-fat recipe
thats great for breakfast, lunch
or dinner! Pair with a light salad
for a complete meal.
playdate better.
Quiet the kiddos with this simple
recipe everyone will love. Pair
with rice and steamed broccoli
to create a balanced meal that
parents and kids will devour.
book club better.
Transport your readers to
an exotic country with a good
plot and this inspired recipe.
Make an easy banh mi sandwich
with the fillings and a sliced
baguette if you prefer.
earth day better.
Celebrate the environment
by eating green. Walk to your
local farmers market for the
salad ingredients and get
some exercise in, too.
Sweet Apple Chicken Sausage Spinach
Salad with Pecans & Goat Cheese
Vietnamese-Style Spicy
Chicken Sausage Spring Roll
Grilled Pineapple Appetizer
with Teriyaki Meatballs
Baked Egg Cups with
Country Style Chicken Sausage
To find these recipes and a $1 coupon, visit alfrescoallnatural.com
Sweet Italian
Chicken Sausage Risotto
SPRINGTIME BETTER
healthy starts and easy entertaining

farmers market better.
INGREDIENTS
1 pkg al fresco Roasted Garlic
Chicken Sausage
2 tsp extra virgin olive oil
6 oz sliced yellow bell pepper
1 cup sliced Vidalia onion
1 cup sliced zucchini
8 oz sliced white mushrooms
1 tsp Italian seasoning
2 tbsp balsamic vinegar
1/4 tsp black pepper
4 servings precooked polenta,
cut into 1/2 rounds
INSTRUCTIONS
Heat oil in a large nonstick skillet
over medium heat. Add bell pepper
and onion, stir fry for 3-4 min.
Add sausage, stir fry for 2 min.
Add zucchini, mushrooms, Italian
seasoning and 1/4 tsp black pepper.
Stir fry only until crisp. Remove
from heat, add vinegar and toss to
coat all ingredients. Meanwhile,
microwave polenta rounds in
covered container for 1-2 minutes.
Portion 2-3 polenta rounds on each
plate and top with sauted sausage
and vegetables.
Servings: 4 Ready in 15 minutes
Lets Make...
70% Less Fat
THAN PORK SAUSAGE
For more recipes
and a $1 coupon, visit
alfrescoallnatural.com
GARLIC CHICKEN SAUSAGE VEGGIE SAUTE

Buckets
of
Fill up a new
kind of basket for
Easter this year.
U
N
F
PHOTOGRAPHS BY RALPH SMITH
S
T
Y
L
I
N
G
:

K
A
T
E

J
O
R
D
A
N
.

In the Know
Coated Wire Egg Basket
From $18; eggcartons.com
Small Wire Basket
$11, Spectrum; casa.com
Wire Egg Basket
$14; ironaccents.com
White Metal Fruit Basket
$25; christmascentral.com
Fabric
Essential Woven Sisal Basket
$35; connectedgoods.com
Beehive Softbowl
$39; mioculture.com
Chevron Storage Basket
$22; littlehenstudio.com
Small Gold Dots Bucket
$12; maikagoods.com
Poplar Crate
From $25; kaufmann-mercantile.com
Galvanized Steel Pail
$14, Behrens; amazon.com
Terra-Cotta Pot
From $1; homedepot.com
Apple Basket
From $6; michaels.com for stores
Repurposed Wire

GIVE
the Gift
of Hope
SETTING
Pretty
MEMORABLE
and Delicious
CRAFTS
thoughtful
Baskets
Surprise your family and friends with an Easter parade of ideas! Nest your delicious Lindt mini eggs,
mini gures and toys around the star of your basket, Lindt GOLD BUNNY. Beautify your Easter table by
playfully arranging LINDOR trufe eggs in festive place settings. Help bring hope to the millions of families impacted
by autism with each purchase of a Lindt GOLD BUNNY.
FOR MORE Easter inspiration and to learn how you can make a
difference, visit the Lindt EASTER TRADITIONS Pinterest Board!
Pinterest.com/LindtChocolate
Your Easter Celebration
The Master Chocolatiers at Lindt have perfected the art of creating the nest chocolate,
which requires great skill and passion. For more than 165 years they have been developing
innovative chocolate recipes with meticulous craftsmanship, resulting in superior
tasting premium chocolate. This devotion sets Lindt apart and creates an experience of
chocolate beyond compare.
DECORATE
with Sweet
Surprises
ADVERTISEMENT

MAST E RI NG THE
E NCHANTME NT
OF CHOCOL ATE
Learn more at LINDT.COM
LINDT GOLD BUNNY
Exquisite, enchanting, extraordinary.
All over the world, families await the arrival
of LINDT GOLD BUNNY to make tradition come alive.
Crafted from our finest milk chocolate
only by the Master Chocolatiers of Lindt.
CHOCOL ATE
BEYOND COMPARE

In the Know
The body is great at
naturally detoxing
itselfthats why we have
a liver and kidneysso
theres no need to juice to
detox. But juicing is fine
for taste, convenience
and nutrients.
The best way to get nutrients is to eat whole fruits and
vegetables. Most juice machines leave the skin and pulp
behind, which contain lots of nutrients and fiber. Also, fruit
juice is high in calories. An orange is about 60 calories,
but a cup of orange juice is about 120 calories.
IS JUICING REALLY HEALTHY?
Two nutrition experts weigh in.
Lisa Sasson, Clinical Associate
Professor of Nutrition and Food Studies,
New York University
Kristi L. King,
Senior Dietitian,
Texas Childrens Hospital
Know It All:
NOTHING BUT JUICE
These three-day juice cleanses,
designed to flush your system,
are hugely popularand
incredibly expensive:
Juice Mania
Were not sure which is more shocking: that people are drinking kale for
breakfast, or that theyre paying close to $10 to do it. Sales of superpremium fruit and
veggie drinks grew 64 percent in the past decade, even though many of them cost more
than a meal. Heres a look at the fad.
LIQUID GOLD
The cost of a 16-ounce green juice
around the country:
Suja Juice Cleanse
$162
Six juices a day; includes
Vanilla Cloud (coconut, honey,
almonds, vanilla and spices)
for dessert.
sujajuice.com
Cooler Cleanse 3-Day Cleanse
$174
Six juices a day;
includes Grapefruit & Mint
and Young Coconut Water.
coolercleanse.com
BluePrint Renovation Cleanse
$195
Six juices a day; equals about
20 pounds of produce a day,
according to the company.
blueprintcleanse.com
Organic Avenue Love Deep Cleanse
$180
Seven juices a day;
includes a shot of aloe to
detoxify the body.
organicavenue.com
$10
NEW YORK CITY Melvins Juice Box
$12
LOS ANGELES Moon Juice
$10.50
SAN FRANCISCO Native Juice Co.
$10
SEATTLE Juice Box
$9
MINNEAPOLIS Truce
$8
ATLANTA Dtox
$7.50
NASHVILLE Juice Bar
D
E
V
O
N

J
A
R
V
I
S
/
S
T
U
D
I
O

D
.

CHOCOL ATE
BEYOND COMPARE
LINDOR
Smooth, melting, luscious.
When you break its shell,
LINDOR starts to melt and so
will you. Created with passion
and love for chocolate by the
Master Chocolatiers at Lindt.
Learn more at LINDT.COM
MASTE RI NG I RR E SI STI BLY SMOOTH

In the Know
Which Is Healthier?
Before you hit the salad bar, see how some
popular ingredients compare.
Spinach vs. Spring Mix
Its a close callboth are super low in calories and packed
with nutrients. Spinach contains slightly more phytonutrients,
antioxidants, B vitamins, potassium, calcium and iron. Spring mix
usually contains spinach, but its bulked up with lighter lettuces
like frise that dont offer much in terms of nutrition.
WINNER: Spinach
Cheddar vs. Feta
Cheddar has 32 percent more protein and 49 percent less sodium
than feta. But feta has fewer calories and grams of fat (total
and saturated) than cheddarand because its so creamy and
flavorful, a little goes a long way.
WINNER: Feta
Grilled Chicken Breast vs. Diced Turkey
Sodium is the big issue here: Diced turkey is more likely to be
processed and loaded with sodiumup to 16 times the amount in a
chicken breast cooked at the restaurant or store. Chicken breast is
also white meat, while diced turkey can contain a mix
of light and fattier dark meat.
WINNER: Grilled chicken breast
Croutons vs. Tortilla Strips
Croutons are usually much lower in fat because theyre
sauted or baked rather than deep-fried like tortilla strips.
The exception? If you see croutons labeled cheesy
(as opposed to plain), beware: The added cheese makes
them almost as fatty as tortilla strips.
WINNER: Croutons
Our Expert: Jaclyn London is a registered dietitian in New York City.
Italian Dressing vs. Balsamic Vinaigrette
Balsamic vinaigrette can contain a third fewer calories and grams of
fat than Italian dressing. Bottled versions of both are often made with
additives and preservatives, so mix your own: Combine three parts
olive oil with one part balsamic vinegar and a little salt and pepper.
WINNER: Balsamic vinaigrette
I
T
A
L
I
A
N

D
R
E
S
S
I
N
G
,

B
A
L
S
A
M
I
C

V
I
N
A
I
G
R
E
T
T
E
,

F
E
T
A
,

C
H
I
C
K
E
N
,

T
U
R
K
E
Y

A
N
D

T
O
R
T
I
L
L
A

S
T
R
I
P
S
:

D
E
V
O
N

J
A
R
V
I
S
/
S
T
U
D
I
O

D
.

S
P
I
N
A
C
H
,

C
H
E
D
D
A
R

A
N
D

C
R
O
U
T
O
N
S
:

G
E
T
T
Y

I
M
A
G
E
S
.

S
P
R
I
N
G

M
I
X
:

S
H
U
T
T
E
R
S
T
O
C
K
.

I am so snobby about
HELLMANNS mayonnaise. It
has that pure flavor and none of
the off-putting vinegary-ness.
Ree Drummond
The Pioneer Woman
In the Know
I love to eat Kettle
Brand potato
chips with mashed
California avocados,
extra-virgin olive oil,
fresh lemon from my
tree and sea salt.
Susan Feniger
Border Grill, Los Angeles
The Rolls-Royce of cornbread
mixes is JIFFY corn
muffin mix.
Sunny Anderson
The Kitchen
For many sauces,
there is room for
innovation. But
when it comes
to ketchup,
Heinz is
a classic
that I just
wouldnt
want to
mess with.
Alex Garcia
A.G. Kitchen,
New York City
Muir Glen organic tomatoes are
some of the best tomatoes you can
buy in a can. They come diced, whole
and crushed. My favorite are the fire
roasted; theyre an easy way to add
flavor to whatever youre cooking.
Jenn Louis
Lincoln Restaurant, Portland, OR
What Thai chefs prize in coconut
milk is the cream (aka coconut oil).
Chaokoh coconut milk is the richest
and creamiest.
Jet Tila
The Charleston,
Santa Monica
I love La Baleine
sea salt so much,
I use it at home and
in the restaurant. It
has a great
texture that
makes it easy
to sprinkle
consistently
out of your
hand.
Ben Pollinger
Oceana,
New York City
Temp Tee whipped
cream cheese is
just so light, fluffy
and delicious.
Josh Capon
Lure Fishbar,
New York City
Im crazy
about
GEORGIA
OLIVE
FARMS
olive oil
because
its green,
bright, fruity
and from my
home state.
Alton Brown
Cutthroat
Kitchen
My go-to for a weeknight supper when I have no time
to shop are Angelo Parodi Portuguese sardines.
Theyre great in pasta, on a sandwich or in a salad.
Mary Sue Milliken
Border Grill, Los Angeles

Tamazula
hot sauce
reliable,
affordable,
easy to find,
delicious.
Rick Bayless
Red O
Restaurant,
Newport Beach, CA
I love to eat BONNE MAMAN preserves throughout
the year according to the season: I put a small dollop
of the wild blueberry in my summer blueberry
pies. I eat the four-fruits flavor on toast in spring.
In fall, I go for the marmalade, cherry or fig.
Alex Guarnaschelli
Iron Chef America
I love JENNIE-O
ground turkey
because it is
all natural.
Willie Degel
Restaurant
Stakeout
When I was growing
up, Claussen pickles
were always in our
fridge, and I still
find myself buying
them today.
Josiah Citrin
Mlisse,
Santa Monica
Im loyal to Illy. Its a
great cup of coffee.
Lee Schrager
Director, Food Network
South Beach
Wine & Food Festival
The Rondolino
family takes every
painstaking step
to produce
Acquerello rice
you can make the
best risotto with it.
Doug Psaltis
RPM Italian,
Chicago
Black Diamond cheddar is consistent, has
great flavor and is perfect for a snack, on a
burger or in fancy mac and cheese.
Andrew Zimmerman
Sepia, Chicago
My wife and I like Goya garbanzo
beans slightly warmed with
fresh tomatoes, cured sardines,
onions and sometimes a
hard-boiled egg. Its a good quick
salad in the summer.
Fabio Trabocchi
Fiola, Washington, D.C.
At home we
throw Trader Joes
almond butter into
smoothies for extra
protein, and my son
loves it on toast or
in PB&Js.
Victor Scargle
Lucy Restaurant & Bar,
Yountville, CA
The creamiest
and fullest-flavor
boutique creamery
butter that you can
buy in a grocery
store is Vermont
Creamery butter.
David Myers
Hinoki & The Bird,
Los Angeles
C
H
E
E
S
E

A
N
D

H
O
T

S
A
U
C
E
:

M
A
R
K
O

M
E
T
Z
I
N
G
E
R
/
S
T
U
D
I
O

D
.

When I am trying
to eat healthy,
I pour Kikkoman
rice vinegar
over brown rice
and chicken
to add flavor.
Tony Gemignani
Tonys Pizza
Napoletana,
San Francisco
The zero-percent-fat variety of
Fage Greek yogurt is much creamier,
thicker and smoother than other brands.
Laurent Tourondel
Arlington Club, New York City
Rustichella
dAbruzzo pasta is
the top dried pasta
available. I visited
the operation in
Abruzzo, Italy, and it
is first class.
Gerard Craft
Pastaria, St. Louis
In the Know
The only kind of ketchup I can
tolerate is Sir Kensingtons
spiced ketchupperfect on grilled
burgers and french-cut fries.
Gayle Pirie
Foreign Cinema, San Francisco
I have at least one package of
PEPPERIDGE FARM puff pastry
in the freezer at all times. It has the
best puff.
Melissa
dArabian
Ten Dollar
Dinners
Kewpie mayonnaise
has a superior
taste to others.
Its the
perfect
thing on
a soft roll
with roast
chicken
and
avocado.
Shaun Hergatt
Juni,
New York City
Nothing besides
Frenchs yellow
mustard will
work on
things like
boudin
or bologna
sandwiches.
John Currence
City Grocery,
Oxford, MS
You need to seek
them out in
specialty-
food stores,
but Ortiz
anchovies
are the best!
Rick Moonen
RM Seafood,
Las Vegas
Open up a
jar of your
favorite tuna,
add baby
spinach and
smother
it all with
creamy, tangy
CINDYS
KITCHEN
buttermilk
ranch
dressing.
Nadia G
Bitchin Kitchen
I grew up eating Bushs baked beans,
so its a product-loyalty thing. All other
brands are grossly inferior.
Mike Lata
The Ordinary, Charleston, SC
I buy HORIZON organic eggs
because they are reliable.
Amanda Freitag
Chopped

SNACK &
GO SPREAD
YOUR
WINGS.
UP, UP AND AWAY WITH GREAT NEW
FLAVORS FROM MOTTS SNACK & GO!
The delicious Motts applesauce kids
love in a squeezable pouch they can
take with them wherever they go.
FIND US ON FACEBOOK AND MOTTS.COM | #SNACKANDGO
MOTTS is a registeredtrademark of Motts LLP. 2014 Motts LLP.

To start the day,
especially in the
colder months,
I think MCCANNS
steel-cut Irish
oatmeal is good
fuel. I really like the
textureother oats
tend to get soft
and mushy.
Jose Garces
Iron Chef America
The best ice cream
on the planet is
Blue Bell ice cream.
My favorite flavor
is Rocky Road.
Tim Love
Lonesome Dove Western
Bistro, Fort Worth, TX
Martins potato
rolls are the best
for hamburgers
and sandwiches
bar none!
Ralph Scamardella
Tao, Las Vegas
Why make your own marinara when
RAOS marinara sauce tastes homemade?
Its simmered for hours with good tomatoes, basil,
garlic and oregano. I use it as a base for
pasta sauce or lasagna.
Ina Garten
Barefoot Contessa: Back to Basics
In the Know
Sugar in the Raw
turbinado sugar
adds a crunchy but
not overly sweet
texture to the top
of scones, pies and
turnovers. And its
great in coffee.
Tiffany MacIsaac
Birch & Barley,
Washington, D.C.
I make Rotel Dip:
I cut Velveeta
into cubes, mix in
Rotel tomatoes,
microwave it and
then dip with Fritos.
Its the best.
Ford Fry
The Optimist,
Atlanta
Canada Dry
seltzer
seems to
stay fizzy
much longer
than other
seltzers.
Anita Lo
Annisa,
New York City
I use Red Jacket
Orchards Fuji
apple juice
to create
cocktails and
elixirs. It is
brighter in
flavor and
appearance
than cider.
Luke Venner
BLT Fish,
New York City
I like adding
Bear Naked granola
to my yogurt.
David Burke
David Burke Kitchen,
Aspen, CO
There are hundreds of
salts on the market, but
Jacobsen sea salt
is the top one for me.
The texture is great.
Chris Cosentino
Incanto,
San Francisco

I dont care what anyone says:
Kraft American cheese
makes the best grilled cheese
and cheeseburgers on earth.
My kids love it, too.
Ken Oringer
Clio, Boston
Steve Sando sells heirloom varieties of
his RANCHO GORDO beans that nobody
else is cultivating. Prices are higher than
mass-produced brands, but for a great
pot o beans, its worth it.
Ted Allen
Chopped
No other peanut butter besides SKIPPY
has that rich, roasted nut flavor thats ever so
salty. Its just how I like it!
Kelsey Nixon
Kelseys Essentials
In the Know
I love Earth Balance
spread as a [vegan]
butter substitute to
finish off sauces.
Tal Ronnen
Crossroads, Los Angeles
SHOPPING GUIDE
Most of the products in
this story are available in
grocery stores nationwide.
Look for these items in
specialty stores or online:
Acquerello rice:
williams-sonoma.com
Angelo Parodi sardines:
worldmarket.com
Chaokoh coconut milk:
worldmarket.com
Georgia Olive Farms
olive oil:
georgiaolivefarms.com
Jacobsen sea salt:
jacobsensalt.com
Kewpie mayonnaise:
amazon.com
Orlando Greco giardiniera:
amazon.com
Ortiz anchovies:
amazon.com
Rancho Gordo beans:
ranchogordo.com
Red Jacket Orchards
Fuji apple juice:
redjacketorchards.com
Rustichella
dAbruzzo pasta:
amazon.com
Sir Kensingtons
spiced ketchup:
sirkensingtons.com
Sparrow Lane vinegar:
sparrowlane.com
Tamazula hot sauce:
amazon.com
Vermont Creamery butter:
murrayscheese.com
I use Orlando Greco
giardiniera
on sandwiches.
Nothing
beats it!
Rick Tramonto
Restaurant
Revolution,
New Orleans
If Progresso
Italian-style
breadcrumbs
were good enough
for my
mother
to use in
her recipes,
theyre
good enough
for me.
Steve Martorano
Caf Martorano,
Las Vegas
I love
Sparrow
Lane vinegar
and the
small-batch
varieties
they offer.
These
vinegars are
just perfect.
Bradley
Ogden
The Tavern at
Lark Creek,
Larkspur, CA
You can never
have too many
hot sauce
options, but
I always go
back to
Sriracha
from Huy
Fong Foods.
Thomas
McNaughton
Flour + Water,
San Francisco
For clean flavor
and granules of
consistent size, I use
Diamond Crystal
kosher salt.
Tony Maws
Craigie On Main,
Cambridge, MA

See Every Ingredient Count
2014 John B. Sanflippo & Son, Inc.
Fisher is a registered trademark of John B. Sanflippo & Son, Inc. Like us on Facebook
For Alexs recipes and tips, visit fshernuts.com/alex.
Alex Guarnaschelli Iron Chef, Judge on Food Networks Chopped, executive chef and mom.
Spiced Almond, Grape and Mixed Green Salad
ADVERTISEMENT
Grilled Shrimp with Walnuts and Scallions
Make your meals memorable
with a few simple twists.
Stand It Up.
Scoop It Up.
Zip It Up.

Veggie-friendly play date.

In the Know
Impossible
Workout:
You havent seen Robert Irvine get intense
until youve seen him at the gym.
Its 10:30 a.m. on a Sunday in
Seattle and Robert Irvine is yelling. This
is the Robert we all know from his hit
show Restaurant: Impossiblethe guy who
dispenses tough love at high decibels to
struggling restaurant owners and chefs.
On this particular day, however, there is
no restaurant and there are no chefs.
Theres just Robert in a gym for his
morning workout, and the poor sap hes
yelling at is me.
Come on! Come on! Push it! he screams
in my ear. We are side by side on elliptical
machines set to some superhuman level
of resistance (Im sweating; hes not).
Ive been on the machine for only a few
minutes, and Im already convinced this
is a bad idea: My goal was to do one simple
workout with Robert to see if I could
keep up with the toughest, most fit chef
in America. His physique speaks for
itself6'1", 208 pounds, hams for
arms and legs. But the 49-year-old
Englishman is also 15 years older than
I am, so I figured Id be able to keep
pace. I was wrong.
Robert Irvine with
Features Editor Yaran Noti
BY YARAN NOTI PHOTOGRAPHS BY MARK PETERSON

In the Know
When I met my
wife, Gail, I started
to get serious about
working out again.
Fitness has been important
to Robert since he joined the British navy
when he was 15. In the morning, Id
get up before 6 a.m. and run around the
HMS Excellent and have three chickens for
breakfast, he says. I was a monster. He
continued pumping iron in his 20s and
30s, easily bench-pressing 275 pounds.
But he got bored at some point and fell
out of shape. It wasnt until four years
ago, when he met his now-wife, Gail Kim,
a professional wrestler, that his whole
approach to fitness changed. When were
traveling, if Gail has a layover, shell leave
the airport to go work out and come back,
Robert says. Thats how intense she is.
She inspired Robert to step up his game. He,
in turn, has persuaded the whole Restaurant:
Impossible crew (sound guys, producers,
even executive producer Marc Summers)
to get in shape, too. When hes on the
road, which is at least 300 days of the year,
Roberts assistant scopes out gyms close to
where theyre filming. Then Robert drags
everyone out of bed as early as 4:30 a.m.
and they hit the gym for an hour: a quick
cardio warm-up, followed by intense weight
training. The whole crew has more energy,
he says. As Robert and I pass the 20-minute
mark of our workout, Im ready for this
so-called energy to kick in.
Robert has two fitness secrets: He listens
almost exclusively to ABBA and Pink while
working out, and he no longer lifts heavy
weights. Im 49. The days of lifting the
world are gone, he says. Im more focused
on the quality of exercise now. Relieved, I
follow him to the free-weight area thinking
I might catch a break. Gail joins us, and
we start with basic arm curls, just to get
the muscles loose, Robert says. He is in
personal-trainer mode now, twisting
and pulling me into proper form and
pushing me to try harder. Hes big, loud
and bossybut its clear he knows exactly
what hes talking about.
For the next hour, he puts me through
the wringer of his arms day exercises
(Robert focuses on different muscle groups
each day): cable curls, hammer curls, dips
and other muscle-deadening exercises
that I cant name. Then Robert politely
informs me that hes about to make my
arm muscles work so hard theyll stop
functioning. He hands me a 45-pound
bar and keeps one for himself. At high
speed, he curls it 50 times, 40, 30, 20
and then 10. I make it to 30 of the first set
before Robert has to come over and help
me. It takes me so long to finish my curls
that Robert eventually gets bored and
starts making out with Gail. And then, to
add insult to actual injury, after Robert
promised me Id done my very last lift, he
screams, Hit the ground! and commands
20 push-ups (he does 20; I do none). Robert
peels himself off the floor, beaming. I cant
feel my arms.
Youd think that Robert would be
completely exhausted, but hes the
opposite. He swears that his fitness routine
helps him survive his grueling nonstop
schedule. And its good for the marriage, too.
Working out is a great bonding tool, he
says. Gail and I live together, eat together,
travel together and work out together.
Regular exercise is part of our life no
matter where we are.
TURN FOR THE WORKOUT

New Barbecue Ranch Chicken Salad.
Fire-roasted sweet corn, Applewood
smoked bacon and creamy Marzetti
Simply Dressed BBQ Ranch Dressing.
Its a salad made so fresh and delicious,
you wont believe its fast food.
To see exactly what goes into making a
better salad, visit wendys.com/salads.
Now thats better.
A SALAD DOESNT HAVE TO
COME FROM A SIT-DOWN
PLACE TO MAKE YOU
STAND UP AND NOTICE.
TM & 2014 Oldemark LLC.
Marzetti and Simply Dressed are registered trademarks of the T. Marzetti Company.

In the Know
PROMOTION
FOR MORE SPECIAL OFFERS, FRESH IDEAS
& SWEEPSTAKES FROM OUR ADVERTISERS,
GO TO FOODNETMAG.COM.
SCOOP
The
The Robert Irvine Workout
20-MINUTE WARM-UP
150 BARBELL CURLS
50 CABLE CURLS
20 PUSH-UPS
50 ARM CURLS
25 BENCH DIPS
50 HAMMER CURLS
COOLDOWN AND STRETCH
I cant feel my arms!
Roberts regimen starts with cardio and then focuses on one specific muscle
group. Heres how he works his arms:

Power up with the goodness
of plant protein.
Smooth and creamy Silk Soymilk Original has as much protein as dairy milk and
50% more calcium. And because Silk is plant-based, its naturally low in saturated
fat and has no cholesterol.
*
Now you can enjoy the good without the bad.
Thats how Silk Helps You Bloom.
*Silk Soymilk Original contains 8g protein, 45% DV of calcium, 0.5g saturated fat and 0mg cholesterol; typical 2% dairy milk contains 8g protein and 30% DV of calcium. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.
#mybloom

YOU CAN DO EVEN MORE WITH AVOCADOS
FROM MEXICO. FIND INSPIRING BREAKFAST
RECIPES AT AVOCADOSFROMMEXICO.COM.
FAMIL ORITE Y FAV
The kid urping s will love sl
this lusci e full of ous smoothi
Avoca xico. dos from Me
Nutrient boosting breakfast
This nutrient boosting breakfast will
keep you full all morningand youll
love the bright Mexican favors!
AVOCADO
BREAKFAST WRAP
Ingredients
2 cups egg whites
2 avocados from Mexico,
peeled, pitted and diced
cup tomatillo salsa
4 large multigrain tortillas or
wraps, heated
2 small tomatoes, diced
Cilantro sprigs
Instructions
In a non-stick skillet over medium-low heat,
cook egg whites, stirring with a spatula,
until scrambled. Gently mix in avocados and
salsa. Spoon scrambled egg whites onto
tortillas, dividing them evenly. Top with
tomatoes and a few cilantro sprigs; roll up.
SERVES 4
INSTRUCTIONS
Cut the avocados in half, remove the pits
and scoop the esh into a blender bowl. Slice
the bananas into small pieces and add to
the blender with the remaining ingredients.
Puree until smooth and creamy. Pour into
chilled glasses.
SUPER SMOOTHIE
INGREDIENTS
2 large avocados
2 ripe bananas
2 cups frozen pineapple chunks
2 cups coconut water
2 tablespoons fresh lime juice
1 tablespoons agave syrup or honey
SERVES 4 (12-OUNCE SERVINGS)
DID YOU
KNOW?
DID YOU KNOW avocados
provide nearly 20 vitamins and
minerals in a 1-ounce serving
(3 slices). Add avocados to
boost your breakfast with
nutrients and avor.
ADVERTISEMENT
GREAT STARTER
Mash and spread
avocados on toast and
top with sea salt and
fresh lime juice
COOL TOPPER
Add chopped
avocado to your
fruit salad or
scrambled eggs
SWEET SWAP
Bake whole grain
muf ns and swap
the oil with avocado

Find us on
For more delicious avocado
breakfast ideas, head online to
avocadosfrommexico.com
Im bueno
on toast.

Star
Kitchen
Rocco DiSpirito cooks
backyard-to-table in his
Long Island kitchen.
PHOTOGRAPH BY JIM FRANCO
Carving station
Rocco keeps a carving
station set up because he
makes so many roasts. Its
like a buffet! he says.
Rocco DiSpirito isnt who you think
he is. He has been a fixture on TV for
more than a decademost recently
as host of Food Networks Restaurant
Dividedbut when the camera-ready
chef is relaxing in his camera-ready
Long Island, NY, kitchen, Rocco lets
loose and proudly makes a giant
mess. He fires up his 48-inch stove
(I had to have at least six burners
and a plancha, he says) to whip
up big feasts for dozens of guests,
spreading out piles of dishes on his
counters and using pretty much every
pot and pan in the place. He also keeps
all of his tools and gear at the ready,
like a carving station, pasta maker
and molcajete (mortar). And the
messiness doesnt end there. Rocco
gets his hands dirty outside, growing
herbs (Two kinds of tarragon! he
says) and tons of veggies, plus his
favorite backyard crop: ground
cherries, small bittersweet berries.
I remember being a chef and
paying so much money for those,
he says. Now I cant stop them from
growingI just go out and grab them.
Wood and
marble
His walnut floors
and marble
countertops are
new, but Rocco
cant wait for
them to age.
When the floors
wear in, they will
look better, he
says. And I love
patina on marble.
G
R
O
O
M
I
N
G
:

T
A
M
I

P
H
A
R
A
O
H
.

In the Know
Turn the page to
get Roccos look.
Wine at
the ready
Rocco stores
wine in both an
under-counter
wine refrigerator
and a countertop
version, a gift
from his uncle.
I make him happy
by putting my best
wines in there,
Rocco says.
Rocco keeps his
own cookbooks
handy, including
his latest,
The Pound a
Day Diet.
Easy-access tools
Kitchen clutter doesnt scare
Rocco: He keeps utensils
right on the counter. If youre
serious about cooking, you
cant think, The counters
have to be clear! he says.

His red espresso machine
has been discontinued,
but this Pixie espresso
machine is similar. $229;
nespresso.com
In the Know
Get the Look
Pick up some of Roccos
finds for your own kitchen.
U
T
E
N
S
I
L
S
,

U
R
N
,

C
A
N
D
L
E
H
O
L
D
E
R
,

P
A
S
T
A

M
A
C
H
I
N
E

A
N
D

E
S
P
R
E
S
S
O

M
A
C
H
I
N
E
:

B
E
N

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

D
.
Rocco keeps tools
in restaurant-style
containers like this
7-quart stainless-
steel inset. $7;
katom.com
Rocco entertains
often, so
candleholders
like this Whitetail
Deer Antler get
plenty of use. $60;
madriverantler.com
for information
The chef keeps the gadgets he
uses most right on the counter,
including this pasta machine. $30,
Norpro; thewestviewshop.com
The chef found pottery
similar to this double-handled
Tuscan urn at a nearby
garden-supply store.
$99; potterybarn.com
Roccos distinctive kitchen
lights, similar to this Oxford
4-Light Candle Foyer Pendant,
might not last: He is thinking
about using the space for a
pot rack. $990, Hudson Valley;
wayfair.com
Lets get this
party started
Once you choose the kitchen youll be
entertaining in, our IKEA Professional
Kitchen Services* team will help
measure, plan, deliver, and install it
for a low price. Leaving you time to
plan a thousand perfect menus.
You can do it all yourself.
But you dont have to.
Visit us in-store or online at
IKEA-USA.com/services
*In-home service provided by
Independent Service Provider.
Inter IKEA Systems B.V. 2014

I
n
t
e
r

I
K
E
A

S
y
s
t
e
m
s

B
.
V
.

2
0
1
4
Thats 243 cocktails shaken, not stirred,
1,820 conversations while multitasking,
uninterrupted by 670 silently closed drawers.
With soft-close drawers, custom, durable countertops and the
smart RATIONELL storage system, our kitchens are designed
to last as long as the memories you make in them.
Visit us in-store or online at IKEA-USA.com/kitchens
Were going to throw
320 parties together
AKURUM kitchen with ORSA birch doors and drawer fronts. Clear lacquered
birch and birch veneer. Requires assembly. *The total price includes cabinets, fronts,
interior shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings
and panels. Your choice of countertop, sink, faucet, handles, appliances and lighting
are sold separately. See IKEA store for limited warranty, country of origin, and 10'10'
layout details. Valid in US IKEA stores only.
ORSA kitchen
Starting at
$
1999
*
Based on 10'10' kitchen.

Bake mini Easter breads.
Then, find 50 new ways
to make deviled eggs.
Nest Eggs
Baking a whole egg, shell and all, into a loaf of bread is
an age-old Easter tradition. This year, make mini loaves
for everyone. Separate an 11-ounce tube of refrigerated
breadstick dough into strips and sprinkle with grated
orange zest. Twist 2 strips together, then form into a circle,
pinching the ends to seal. Place on a parchment-lined
baking sheet. Repeat to form 6 wreaths. Brush with a
beaten egg and sprinkle with nonpareils. Lightly crack
6 dyed hard-boiled eggs on one side and place cracked-side
down in the center of each wreath. Bake at 375 until the
bread is golden, about 15 minutes. (Note: You can also use
dyed raw eggs; theyll look a little speckled, but theyll be
cooked through.)
un Cooking
F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

Which are
s
i
d
e
52%
BUTTERMILK PANCAKES
ACTIVE: 25 min l TOTAL: 25 min
SERVES: 4 (about 12 pancakes)
1 cups all-purpose flour
cup whole-wheat flour
1 teaspoon cream of tartar
1 teaspoon baking soda
teaspoon salt
2 large eggs
1 cups buttermilk
1 teaspoons sugar
4 tablespoons unsalted butter, melted,
plus more for topping
Vegetable oil, for the skillet
Maple syrup, for topping
1. Whisk the all-purpose our, whole-wheat
our, cream of tartar, baking soda and salt in
a medium bowl.
2. Whisk the eggs, buttermilk and sugar in a
large bowl until foamy, then stir in the melted
butter. Add the our mixture and stir until just
combined. (The batter will be thick; its OK if
there are a few lumps.)
3. Heat a large skillet over mediumlow heat
until hot. Lightly brush with vegetable oil. Drop a
heaping cupful of batter into the skillet for each
pancake and spread into a 4-to-5-inch round with
the back of a spoon. Cook until the bubbles on
top burst and the edges begin browning, about
4 minutes. Flip and cook until golden brown,
2 to 3 more minutes. Repeat with the remaining
batter, brushing the skillet with more vegetable oil
between batches. Serve with butter and syrup.
Fun
Cooking
pancakes

you on?
48%
SOUR CREAM WAFFLES
SERVES: 4 (about 8 wafes)
2 cups cake flour
1 teaspoons baking powder
teaspoon baking soda
teaspoon salt
cup sour cream
2 large eggs, separated
cup milk
1 teaspoon vanilla extract
1 stick unsalted butter, melted,
plus more for the waffle iron
cup vegetable shortening, melted
2 tablespoons packed dark brown sugar
Maple syrup, for topping
1. Preheat a wafe iron. Whisk the our, baking
powder, baking soda and salt in a large bowl until
combined. Whisk the sour cream, egg yolks, milk
and vanilla in a medium bowl until smooth, then
whisk in the melted butter and shortening.
2. Beat the egg whites in a separate large bowl
with a mixer on medium-high speed until soft
peaks form, about 3 minutes. Sprinkle in the
brown sugar and continue beating until stif
glossy peaks form, about 4 more minutes.
3. Make a well in the center of the our mixture,
then gradually whisk in the sour cream mixture
until just combined. Fold in the beaten egg
whites until incorporated.
4. Brush the wafe iron with melted butter.
Add to cup batter and cook according to
the manufacturers instructions. Repeat with the
remaining batter, brushing the wafe iron with
more butter between batches. Serve with syrup.
waffles
We asked Food Network
fans which breakfast is best:
pancakes or waffles?
To keep
pancakes and
waffles warm,
arrange on a rack
set on a baking
sheet and place in
a 225 oven. P
H
O
T
O
:

T
R
A
V
I
S

R
A
T
H
B
O
N
E
;

F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

Because you want to give
them the sun, the moon and
sweet swirls of cinnamon.

2
0
1
3

P
e
p
p
e
r
id
g
e

F
a
r
m
,

I
n
c
o
r
p
o
r
a
t
e
d
.
Start your day together.
Toasty cinnamon, plump juicy raisins
and lots of love.

WALNUT-ORANGE
COFFEE CAKE WITH
RASPBERRY JAM
Create your own recipe: The possibilities are endless!

COFFEE CAKE
Mix & Match
PHOTOGRAPH BY TRAVIS RATHBONE

Fun
Cooking
MAKE THE TOPPING
Whisk cup our, cup light brown sugar, 1 teaspoon cinnamon and a pinch of salt in a small bowl.
Add 5 tablespoons room-temperature butter and rub between your ngers until incorporated.
PICK YOUR MIX-INS
Stir 1 or 2 ingredients into the topping.
BAKE THE CAKE
Spread half of the batter in the prepared baking dish. Spread or sprinkle your lling on top in an even layer. Spoon the remaining
batter over the lling and spread evenly. Sprinkle with the prepared topping. Bake until the topping is golden brown and a
toothpick inserted into the center of the cake comes out clean, 55 minutes to 1 hour 5 minutes. Let cool 20 minutes in the baking
dish, then lift out the cake using the foil and transfer to a rack to cool completely. Dust with confectioners sugar, if desired.
CHOOSE A FILLING
cup rolled oats
1 teaspoon nely
grated orange or
lemon zest
cup lightly
crushed cornakes
3 tablespoons nely
chopped chocolate
cup nely
chopped nuts (any kind)
5
MAKE THE BATTER
Preheat the oven to 350 and line an 8-inch-square baking dish with foil, leaving an overhang; butter the foil. Whisk 2 cups our,
1 teaspoon baking powder and teaspoon each baking soda and salt in a large bowl. In a separate large bowl, beat 1 stick
room-temperature butter and 1 cup granulated sugar with a mixer on medium-high speed until light and ufy, about 3 minutes. Add
2 eggs, one at a time, beating well after each addition. Beat in 2 teaspoons vanilla. Reduce the mixer speed to low and add the our
mixture in 3 batches, alternating with 1 cup sour cream total, beginning and ending with the our mixture. The batter will be thick.
3
2 tablespoons
unsweetened
cocoa powder
1 cup chocolate chips
cup apple butter cup chocolate-hazelnut
spread
cup dulce de leche cup jam (any avor)
1 cups fresh berries
(or 1 cup thawed
frozen berries)
F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

C
O
R
N
F
L
A
K
E
S
,

O
A
T
S
,

J
A
M
,

C
H
O
C
O
L
A
T
E
-
H
A
Z
E
L
N
U
T

S
P
R
E
A
D
,

C
H
O
C
O
L
A
T
E

C
H
I
P
S

A
N
D

B
E
R
R
I
E
S
:

G
E
T
T
Y

I
M
A
G
E
S
.

N
U
T
S
,

C
H
O
C
O
L
A
T
E
,

L
E
M
O
N

Z
E
S
T
,

C
O
C
O
A

P
O
W
D
E
R

A
N
D

D
U
L
C
E

D
E

L
E
C
H
E
:

M
A
R
K
O

M
E
T
Z
I
N
G
E
R
/
S
T
U
D
I
O

D
.

A
P
P
L
E

B
U
T
T
E
R
:

C
H
A
R
L
E
S

M
A
S
T
E
R
S
.

Philadelphia
Double-Lemon Cheesecake Bars

Prep Time: 35 min. | Total Time: 7 hrs. 15 min. incl. refrigerating | Makes: 16 servings
Why should the kids get all the Easter treats?
HEAT oven to 325F and line a 13x9-inch pan with foil. Mix wafer crumbs and butter; press onto bottom of pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, flour, lemon zest, 2 Tbsp. lemon juice and vanilla with mixer until blended.
ADD 1 egg white and remaining 3 whole eggs, beating after each just until blended. (Reserve yolk for later use.)
POUR batter over crust. Bake 40 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
MIX cornstarch and remaining sugar in saucepan; gradually stir in water and remaining lemon juice. Bring just to boil,
stirring constantly; cook and stir until clear and thickened. Lightly beat reserved egg yolk until blended; stir in 2 Tbsp. hot
cornstarch mixture. Return to remaining cornstarch mixture in saucepan; cook and stir 1 min. or until thickened. Cool.
SPOON glaze over cheesecake. Refrigerate 1 hour. Use foil handles to remove cheesecake from pan before cutting to serve.
cups vanilla wafer crumbs
Tbsp. butter, melted
pkg. (8 oz. each) Philadelphia
Cream Cheese, softened

cups sugar, divided
Tbsp. flour
Tbsp. lemon zest
cup lemon juice, divided
tsp. vanilla
eggs, 1 separated
Tbsp. cornstarch
cup water
2
3
4
1 3/4
3
Made with fresh milk, real cream and no preservatives.
creamcheese.com
2014 Kraft Foods
1
1/3
1/2
4
2
1/2

Fun
Cooking
W
e
w
e
n
t
r
o
g
u
e
w
it
h
e
v
e
r
y
o
n
e
s
f
a
v
o
r
it
e
c
o
c
o
n
u
t
c
o
o
k
ie
:
T
r
y
o
n
e
o
f
t
h
e
s
e
t
w
is
t
s
.
M
A
C
A
R
O
O
N
S
!
PHOTOGRAPHS BY TRAVIS RATHBONE
F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

3 large egg whites
cup sugar
teaspoon salt
teaspoon vanilla extract
1 14-ounce package
sweetened shredded
coconut
Whisk 2 tablespoons unsweetened
cocoa powder, 2 teaspoons
cinnamon and 1 teaspoon grated
orange zest into the egg white
mixture before adding the coconut.
Substitute teaspoon almond
extract for the vanilla and stir in
cup chopped dried cherries
before adding the coconut. Bake
and cool. Dip in melted semisweet
chocolate, sprinkle with chopped
pistachios and chill until set.
CHOCOLATE-
PISTACHIO
COCOA-
CINNAMON
BASIC COCONUT MACAROONS
ACTIVE: 10 min l TOTAL: 30 min (plus cooling) l MAKES: about 30 macaroons
1. Preheat the oven to 325 and line a baking sheet with parchment
paper. Whisk the egg whites, sugar, salt and vanilla in a large bowl until
combined; fold in the coconut.
2. Scoop heaping tablespoonfuls of the coconut mixture about 1 inch apart
onto the baking sheet. Use your ngers to form into pyramids. Bake until
golden brown around the edges, 20 to 25 minutes. Let cool 10 minutes on
the baking sheet, then transfer to a rack to cool completely.

Stir cup dark rum
and cup raisins
into the egg white
mixture before
adding the coconut.
Flatten the coconut
mixture into 2-inch disks
before baking. Bake
and cool, then gently
sandwich with slightly
softened vanilla ice
cream. Freeze until set,
at least 15 minutes.
Scoop the macaroon mixture
onto the baking sheet; bake
10 minutes. Make an indentation
in each cookie using the back
of a teaspoon; ll each with
teaspoon raspberry jam, then
continue baking until golden
brown around the edges,
10 to 15 more minutes.
Fun
Cooking
ICE
CREAM
SANDWICHES
RASPBERRY
THUMBPRINTS
RUM RAISIN

P
e
p
p
e
r
o
n
i

P
i
z
z
a

(
N
o
.

3
)
Eggs
50
We created fun new recipes by the dozen!
Deviled
Fun
Cooking
B
e
e
f
-
H
o
r
s
e
r
a
d
i
s
h

(
N
o
.

1
4
)
G
u
a
c
a
m
o
l
e

(
N
o
.

4
2
)
M
i
s
o
-
S
e
s
a
m
e

(
N
o
.

3
6
)
C
a
e
s
a
r

S
a
l
a
d

(
N
o
.

1
6
)
L
o
b
s
t
e
r

R
o
l
l

(
N
o
.

9
)

Turn the
page for
50 great
ideas.
M
a
r
t
i
n
i

(
N
o
.

1
9
)
S
a
l
s
a

V
e
r
d
e

(
N
o
.

4
7
)
T
r
i
p
l
e

O
n
i
o
n

(
N
o
.

2
6
)
B
l
u
e

C
h
e
e
s
e
W
a
l
n
u
t

(
N
o
.

2
3
)

B
a
g
e
l
s

a
n
d

L
o
x

(
N
o
.

7
)
P
i
m
i
e
n
t
o

C
h
e
e
s
e

(
N
o
.

4
6
)
C
u
c
u
m
b
e
r
-
D
i
l
l

(
N
o
.

4
1
)
R
a
n
c
h

(
N
o
.

4
9
)
F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

TRY IT FREE FOR 21 DAYS!
All Our Best Recipes...
ALL IN ONE PLACE!
PROMOTION
TRY OUR NEW COOKBOOK ...FREE!
EXCLUSIVE
OFFER
not available
in stores

Full-page photos

Healthful dinners
Top-rated recipes
Fun meals for kids
Amazing sides
Comfort-food faves
Start your 21-day free trial today and get a FREE GIFT just for looking!
www.foodnetmag.com/best2014

Eggs
50
Deviled

No.
7

APRIL 2014
l
FOOD NETWORK MAGAZINE
1. Classic Mash the yolks with cup
mayonnaise, 1 tablespoon relish and
1 to 2 teaspoons dijon mustard. Season
with salt and pepper. Spoon into the egg
whites; dust with paprika.
2. Sausage-Cheddar Mash the yolks
with cup each mayonnaise and shredded
cheddar. Season with salt and hot sauce.
Spoon into the egg whites; top with
browned crumbled sausage and chives.
3. Pepperoni Pizza Mash the yolks with
cup each mayonnaise and shredded
mozzarella, cup diced tomatoes and
2 tablespoons chopped basil. Season with
salt and pepper. Spoon into the egg whites;
top with sliced pepperoni.
4. Pulled Pork Mash the yolks with
cup mayonnaise and 2 tablespoons
barbecue sauce. Spoon warm pulled pork
into the egg whites; top with the yolk
mixture and coleslaw.
5. Green Eggs and Ham Puree the
yolks with cup mayonnaise, cup
each chopped parsley and scallions, and
2 tablespoons capers in a food processor.
Spoon into the egg whites; top with strips
of deli-sliced ham.
6. Crab Mash the yolks with cup
mayonnaise, 1 tablespoon chopped basil or
parsley, 1 teaspoon whole-grain mustard
and the juice of lemon. Stir in 8 ounces
lump crabmeat. Season with salt and
pepper. Spoon into the egg whites.
7. Bagels and Lox Mash the yolks with
cup cream cheese, cup mayonnaise,
1 teaspoon dijon mustard and 2 sliced
scallions. Stir in 3 ounces chopped smoked
salmon. Season with salt and pepper.
Spoon into the egg whites; top with broken
bagel chips and more smoked salmon.
8. Smoked Trout Mash the yolks with
cup each mayonnaise and sour cream,
2 teaspoons each whole-grain mustard and
chopped dill, and the juice of lemon. Stir
in 6 ounces aked smoked trout. Season
with salt. Spoon into the egg whites;
top with more dill.
9. Lobster Roll Mash the yolks with
cup each mayonnaise and chopped
celery, 2 teaspoons each chopped parsley,
chives and dijon mustard, and 1 teaspoon
lemon juice. Stir in 8 ounces diced lobster
meat. Season with salt and pepper. Spoon
into the egg whites; top with celery leaves.
10. Chicken Salad Pulse the yolks with
1 cup shredded cooked chicken, 1 each
chopped celery stalk and carrot, and
2 tablespoons chopped mixed herbs in a
food processor until combined. Add cup
mayonnaise, season with salt and pepper
and pulse. Spoon into the egg whites.
11. Chicken Club Make Chicken Salad
Deviled Eggs (No. 10); place each on a
toasted baguette slice and top with
slice cooked bacon and a halved cherry
tomato. Secure with a toothpick.
How to Make Deviled Eggs:
1. Place 12 large eggs in a wide pot; cover with cold water by 1 inch.
Bring to a boil. Reduce the heat to medium low; simmer 10 minutes.
2. Drain the eggs and run under cold water to cool slightly. Peel and
halve each egg lengthwise.
3. Scoop out the yolks and mash according to the recipe, then spoon
into the egg whites.
50 Deviled Eggs
F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

l
APRIL 2014
12. Tuna Salad Mash the yolks with
cup mayonnaise and 1 teaspoon dijon
mustard. Season with salt and pepper. Stir
in 1 drained 5-ounce can water-packed
tuna and cup each nely chopped
celery, dill pickles and parsley. Spoon into
the egg whites; top with celery leaves.
13. Ham Salad Pulse the yolks with
1 cup diced ham and 1 chopped celery
stalk in a food processor until combined.
Add cup mayonnaise, 2 tablespoons
chopped chives and 1 teaspoon dijon
mustard. Season with salt and pepper
and pulse until incorporated. Spoon into
the egg whites; top with thinly sliced
cornichons and small cubes of ham.
14. Beef-Horseradish Mash the yolks
with cup mayonnaise, 1 tablespoon
creamy horseradish and 1 teaspoon dijon
mustard. Season with salt and pepper.
Spoon into the egg whites; top with more
creamy horseradish, strips of deli-sliced
roast beef and chopped chives.
15. Reuben Mash the yolks with cup
mayonnaise, 1 tablespoon each sweet
chili sauce and relish, and 1 teaspoon dijon
mustard. Add cup chopped sauerkraut.
Season with salt and pepper. Spoon into
the egg whites; top with shredded Swiss
cheese, chopped corned beef and
caraway seeds.
16. Caesar Salad Mash the yolks
with cup mayonnaise, 2 tablespoons
olive oil, 2 minced anchovies and 1 grated
garlic clove. Spoon into the egg whites;
top with croutons, shredded romaine
and parmesan.
17. Greek Mash the yolks with cup
Greek yogurt, 1 tablespoon relish,
2 teaspoons chopped dill, 1 teaspoon
dijon mustard and a dash of hot sauce.
the egg whites.
18. Green Goddess Mash the yolks
with 1 avocado, cup mayonnaise,
2 tablespoons each chopped parsley,
tarragon and chives, and 1 teaspoon
dijon mustard. Season with salt and
pepper. Spoon into the egg whites; top
with more chopped parsley.
19. Martini Mash the yolks with
cup mayonnaise, 1 tablespoon vodka,
1 teaspoon each green olive brine and
dijon mustard, and teaspoon dry
vermouth. Season with salt. Spoon
into the egg whites; top with halved
pimiento-stufed olives and chopped
cocktail onions.
20. Truffle Mash the yolks with cup
mayonnaise, 1 to 2 tablespoons trufe
oil and 1 teaspoon each minced parsley,
chervil, chives and tarragon. Season with
salt and pepper. Spoon into the egg whites.
21. Caviar Mash the yolks with cup
mayonnaise, 2 tablespoons lemon juice
and 1 tablespoon olive oil. Gently stir in
2 tablespoons carp roe caviar (tarama).
the egg whites; top with chopped parsley.
22. Bagna Cauda Mash 6 chopped
anchovies with 1 chopped garlic clove;
mash with the yolks and cup each
mayonnaise and chopped parsley. Spoon
into the egg whites.
23. Blue CheeseWalnut Mash the
yolks with cup mayonnaise and
3 tablespoons crumbled blue cheese.
the egg whites; top with candied walnuts.
24. Broiled Mash the yolks with
cup mayonnaise, 1 tablespoon relish
and 1 teaspoon dijon mustard. Season
with salt and pepper. Spoon into the
egg whites; brush with mayonnaise and
sprinkle with breadcrumbs and cayenne.
Broil until browned.
50 Deviled Eggs

APRIL 2014
l
25. All-White Finely chop 8 egg white
halves and mix with cup mayonnaise,
1 tablespoon nely chopped celery and
2 teaspoons relish. Season with salt.
Spoon into the remaining 16 egg whites;
top with sliced scallion whites.
26. Triple Onion Mash the yolks with
cup prepared French onion dip and
3 tablespoons chopped scallions. Spoon
into the egg whites; top with canned
French-fried onions.
27. Hummus Mash the yolks with
cup hummus, cup plain yogurt and
the juice of lemon. Season with salt and
pepper. Spoon into the egg whites. Heat
2 tablespoons olive oil with 1 tablespoon
chopped kalamata olives and teaspoon
each dried mint and red pepper akes in
a small skillet over medium-high heat;
drizzle over the eggs.
28. Piquillo Pepper Pulse the yolks,
cup mayonnaise, 3 chopped jarred
piquillo peppers and 1 teaspoon each
dijon mustard, smoked paprika and lemon
juice in a food processor until combined.
Season with salt. Spoon into the egg
whites; top with chopped parsley and
more paprika.
29. Moroccan Heat 2 tablespoons olive
oil with 1 teaspoon each ground cumin,
coriander and grated garlic in a skillet over
medium heat, 2 minutes. Let cool; mash
with the yolks, cup each Greek yogurt
and mayonnaise, and 1 to 2 tablespoons
harissa (or other hot chile sauce). Season
with salt and pepper. Spoon into the
egg whites; top with chopped cilantro.
30. Buffalo Mash the yolks with cup
each mayonnaise and nely chopped
celery, and 2 tablespoons Bufalo hot
sauce. Spoon into the egg whites; top
with crumbled blue cheese and chopped
celery leaves.
31. Cajun Saut cup each nely
chopped andouille sausage and green bell
pepper in vegetable oil with 1 teaspoon
each Cajun seasoning and cayenne. Let
cool; mash with the yolks. Spoon into the
egg whites; sprinkle with more cayenne.
32. Spicy Jerk Mash the yolks with
cup mayonnaise, 1 tablespoon each
mango chutney, chopped cilantro and
red onion, 1 teaspoon jerk seasoning and
diced jalapeo pepper. Season with
salt. Spoon into the egg whites; sprinkle
with cayenne.
33. Curry Mash the yolks with cup
mayonnaise, 2 teaspoons chopped
cilantro and 1 teaspoon each curry powder
and lime juice. Spoon into the egg whites;
top with mango chutney and more
chopped cilantro.
34. Wasabi Mash the yolks with cup
mayonnaise and 4 teaspoons wasabi
paste. Spoon into the egg whites; top
with chopped pickled ginger and more
wasabi paste.
35. Toasted Sesame Mash the yolks
with cup mayonnaise and 1 tablespoon
toasted sesame oil. Season with salt.
toasted sesame seeds.
36. Miso-Sesame Mash the yolks with
cup mayonnaise, 1 to 2 tablespoons
miso paste, 2 teaspoons lemon juice,
1 teaspoon Sriracha and teaspoon
toasted sesame oil. Spoon into the egg
whites; top with toasted sesame seeds,
sliced scallions and more Sriracha.
37. California Roll Mash the yolks
with cup each mayonnaise and nely
diced peeled cucumber, and 1 teaspoon
each soy sauce, rice vinegar and wasabi
paste. Spoon into the egg whites; top with
small cubes of avocado, crabmeat and
nori (dried seaweed) akes.
50 Deviled Eggs

No.
41

APRIL 2014
l
38. Korean Lettuce Cups Mash the
yolks with cup mayonnaise and cup
nely chopped kimchi. Season with salt.
Spoon into the egg whites and set each in
a Bibb lettuce leaf; top with more chopped
kimchi and sliced scallions.
39. Pickled Beet Place the egg whites
in a shallow dish with 1 cup beet juice
(from a can of beets); cover and refrigerate
until pink, 1 hour. Mash the yolks with
cup mayonnaise and 3 tablespoons each
horseradish and sour cream. Season with
salt and pepper. Remove the egg whites
from the beet juice and pat dry with paper
towels. Spoon the yolk mixture into the egg
whites; top with thinly sliced cooked beets.
40. Veggie Medley Mash the yolks
with cup each cream cheese and
mayonnaise, and 1 teaspoon dijon
mustard. Stir in 2 tablespoons each nely
chopped red bell pepper, broccoli, celery,
carrot, scallion and parsley. Season with
salt and pepper. Spoon into the egg
whites; top with diced cucumber.
41. Cucumber-Dill Mash the yolks
with cup each mayonnaise and sour
cream and 2 teaspoons dijon mustard.
Season with salt and pepper. Stir in
cup nely chopped cucumber and
2 tablespoons chopped dill. Spoon into
the egg whites; top with dill sprigs.
42. Guacamole Mash the yolks with
avocado, 2 tablespoons sour cream
and the juice of 1 lime. Season with salt.
Stir in cup chopped tomato and cup
chopped cilantro. Spoon into the egg
whites; top with more chopped tomato
and avocado.
43. Black Bean Mash the yolks with
cup prepared black bean dip and cup
mayonnaise. Season with salt and pepper.
shredded cheddar and chopped cilantro.
44. Nacho Mash the yolks with cup
mayonnaise, cup shredded cheddar and
2 tablespoons minced pickled jalapeos.
Spoon into the egg whites; top with salsa.
45. Frito Pie Mash the yolks with
cup mayonnaise, 1 tablespoon relish and
1 teaspoon dijon mustard. Season with salt
and pepper. Add cup crushed Fritos (or
other corn chips) and 1 chopped scallion.
Spoon into the egg whites; top with warm
chili, shredded cheddar and sliced scallions.
46. Pimiento Cheese Mash the yolks
with cup mayonnaise, 1 tablespoon
relish and 1 teaspoon dijon mustard.
Season with salt and pepper. Add cup
shredded cheddar and cup chopped
pimientos. Spoon into the egg whites;
top with chopped chives.
47. Salsa Verde Mash the yolks with
cup mayonnaise, 1 tablespoon relish
and 1 teaspoon dijon mustard. Add cup
chopped parsley, 2 chopped anchovies
and 1 tablespoon chopped capers. Season
with salt and pepper. Spoon into the egg
whites; top with more chopped parsley.
48. Pico de Gallo Pulse the yolks,
cup mayonnaise, 2 tablespoons pico de
gallo (or other fresh salsa) and 2 teaspoons
chipotle hot sauce in a food processor until
smooth. Season with salt. Spoon into the
egg whites; top with more pico de gallo.
49. Ranch Mash the yolks with cup
prepared ranch dip. Spoon into the egg
whites; top with sliced scallions, shredded
parmesan and ranch-avored chips.
50. Light Discard the yolks from
8 egg white halves and grate the whites.
Mash the grated whites with the remaining
egg yolks, cup mayonnaise, 1 tablespoon
relish and 2 teaspoons each buttermilk and
dijon mustard. Season with salt and pepper.
Spoon the mixture into the remaining
16 egg whites; top with chopped parsley.
50 Deviled Eggs

Piece of Cake!
We created 50 deviled eggs on page 76,
but we couldnt resist throwing in just one more: a 10-inch-long
cake. To make this giant egg, we lined up two bowl-shaped cakes
and trimmed them into an oval. Then we covered the whole
thing with a shiny meringue frosting to look like the egg white
and topped it with yellow frosting for the yolk. Turn the page
for the how-to.
Dress up your Easter table with a giant egg cake.
DEVILED EGG CAKE
ACTIVE: 35 min l TOTAL: 2 hr l SERVES: 12 to 14
FOR THE CAKE
Cooking spray
2 16-to-18-ounce boxes
white cake mix (plus
required ingredients)
4 freeze-dried strawberries,
finely crushed
2 3-inch pieces green sour
straws or licorice lace
FOR THE FROSTING
1 cups sugar
teaspoon cream of tartar
Pinch of salt
3 large egg whites
Yellow food coloring
Fun
Cooking
F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

T
A
C
K
.
PHOTOGRAPHS BY ANDREW PURCELL

Give Taco Night a Kick
in the Maracas!
TM

HOW TO
Make the Deviled Egg Cake
1 2 3
4 5 6
7 9
Coat a 1-quart and a
2-quart ovenproof bowl
with cooking spray. Prepare
the cake mixes; divide the
batter between the bowls.
Bake at 325, about
45 minutes for the small
bowl and about 55 minutes
for the large bowl. Let cool,
then remove from the bowls.
Set the cakes rounded-side
down. Trim the tops with a
serrated knife so the cakes
sit at the same height.
Use a little white frosting
to stick the cakes together,
then cover completely with
a thin layer of frosting;
freeze 20 minutes. Cover
with the remaining white
frosting, making it as smooth
as possible.
Make the frosting: Heat
the sugar with the cream of
tartar, salt and cup water
in a saucepan, stirring, until
dissolved. Beat the egg
whites with a mixer until
frothy. Slowly beat in the
hot sugar mixture, then beat
until stiff peaks form, about
7 minutes.
Flip the cakes over and slice
off a 3-inch piece from each
one as shown; reserve the
trimmings.
Crumble the reserved cake
trimmings and mix with just
enough of the prepared
yellow frosting to moisten.
Clump the mixture together
and mound on the wider end
of the cake to form the yolk.
Remove about 2 cups of the
frosting to a small bowl and
fold in enough yellow food
coloring to make a bright
egg yolk color (about 8 to
10 drops); set aside.
Line up the cut sides of the
cakes, then trim the sides of
the smaller cake as shown to
make an oval shape. Flip the
cakes over.
Put the remaining yellow
frosting in a pastry bag fitted
with a large star tip. Pipe in a
spiral over the cake mound.
Sprinkle with the crushed
strawberry paprika and top
with the sour straw chives.
8
Break The
Monotony
Explore the kingdom of

Sir Can-A-Lot

and his glorious
recipes at SPAM.com
Fun
Cooking

facebook.com/MrsTsPierogies
best. pierogies. ever.
2014 ATEECO, INC.

Weeknight
Cookng
We put our favorite
weeknight dinners into
a new cookbook. Try
it for free for 21 days!
Visit foodnetmag.com/
bestrecipes.
Try something new for dinner:
Heres the latest batch of
easy meals from our test kitchen.
Make gnocchi
with bacon and
greens in just
25 minutes.
See page 88. F
O
O
D

S
T
Y
L
I
N
G
:

C
H
R
I
S

L
A
N
I
E
R
;

P
R
O
P

S
T
Y
L
I
N
G
:

P
A
I
G
E

H
I
C
K
S
.


CHICKEN-RICE SOUP
ACTIVE: 30 min l TOTAL: 35 min l SERVES: 4
4 cups low-sodium chicken broth
3 stalks celery, cut into -inch pieces
5 carrots, cut into -inch pieces
1 pounds skinless, boneless chicken breasts
Kosher salt and freshly ground pepper
cup white rice
1 tablespoon tomato paste
3 plum tomatoes, finely chopped
1 cup frozen peas
cup heavy cream
cup finely chopped fresh parsley
1 tablespoon fresh lemon juice
1. Combine the chicken broth, celery and all but cup carrots in
a large pot. Cover and bring to a simmer over medium-high heat.
Reduce the heat to medium low and add the chicken, teaspoon
salt, and pepper to taste. Cover and gently simmer, ipping the
chicken once, until just cooked through, about 18 minutes. Remove
the chicken to a cutting board; let cool slightly. Reserve the broth.
2. Meanwhile, combine 4 cups water, the rice, tomato paste,
1 chopped tomato and the remaining cup chopped carrots in a
saucepan. Cover and bring to a boil, then reduce the heat to low;
simmer, covered, until the rice and carrots are tender, 15 minutes.
3. Puree the rice mixture in a blender until smooth; whisk into the pot
with the broth mixture. Add the peas, heavy cream and the remaining
2 chopped tomatoes. Bring to a simmer.
4. Shred the chicken and return it to the soup. Stir in the parsley and
lemon juice; thin with water if needed. Season with salt and pepper.
Per serving: Calories 432; Fat 11 g (Saturated 6 g); Cholesterol 134 mg;
Sodium 744 mg; Carbohydrate 38 g; Fiber 6 g; Protein 44 g
FOIL-PACKET CHICKEN PUTTANESCA
4 8-ounce skinless, boneless chicken breasts
cup extra-virgin olive oil, plus more for drizzling
1 15-ounce can cherry tomatoes
1 9-ounce package frozen artichoke hearts, thawed
cup pitted kalamata olives
2 tablespoons capers, drained
4 cloves garlic, minced
teaspoon red pepper flakes
1 demi baguette or regular baguette, split
2 tablespoons grated parmesan cheese
1 tablespoon chopped fresh parsley
1. Preheat the oven to 400. Season the chicken with salt and pepper.
Lay out four 12-by-18-inch sheets of foil. Drizzle each sheet with
olive oil, then top each with a chicken breast.
2. Combine the tomatoes, artichokes, olives, capers, 2 minced garlic
cloves, 1 tablespoon olive oil, teaspoon salt and teaspoon red
pepper akes in a bowl; divide evenly over the chicken. Fold up the
edges of the foil and seal each to form a packet; set on a baking
sheet. Bake until the chicken is cooked through, about 30 minutes.
3. Meanwhile, combine the remaining 3 tablespoons olive oil,
2 minced garlic cloves and teaspoon red pepper akes, and a pinch
of salt in a bowl; spread over the baguette halves and sprinkle with
the parmesan and parsley. Bake until the bread is golden around the
edges, 8 to 10 minutes. Cut each piece in half.
4. Open the foil packets and serve with the garlic bread.
Sodium 1,894 mg; Carbohydrate 41 g; Fiber 6 g; Protein 61 g
Weeknight
Cooking
LOW-
CALORIE
DINNER

TOGETHER
Grow
ADVERTISEMENT
This spring, landscape expert Chris Lambton and his wife, Peyton, are celebrating their second year of
marriage AND of hosting HGTVs Going Yard. Here, they share advice on what to plant in a small-space
garden, and how to make the most of your new outdoor space together.
Gardening is a passion we can share.
We love being outside and taking care of our garden
and its something we can do together.
C H R I S L A MBT O N
Presented by Miracle-Gro
CULTIVATING YOUR
SMALL-SPACE GARDEN
(AND YOUR RELATIONSHIP)
COMPANION PLANTING
I enjoy cooking and Peyton loves her cutting garden, so combining
edibles and ornamentals is a great small-space solution, explains Chris.
Flowers add texture and colormaking your vegetable garden bountiful
and beautiful, notes Peyton. Plus, they deter pests, adds Chris.
Heres how you can do it:
s START WITH GOOD SOIL. Improve your native soil by mixing in a
rich bagged soil like Miracle-Gro
Moisture Control
Garden Soil.
s MAXIMIZE SUN EXPOSURE. Pay attention to where the sun hits in
your yard and plant accordingly. You dont want tall plants to block
the sun from smaller plants.
s MIX AND MATCH. Its great to mix vegetables and owersthere are
so many different colors, and all the leaves have different textures
and shapes, making for a very lush space.
s FEED AND WATER REGULARLY. You can do both at the same
time with Miracle-Gro
LiquaFeed
All Purpose Plant Food.

SMALL-SPACE GARDEN SUPPLIES:
Miracle-Gro
Moisture
Control
Garden Soil
Garden gloves, trowel,
and hand rake
Trellis or stakes
Compact hose
Miracle-Gro
LiquaFeed

All Purpose Plant Food
Your choice of vegetable
and ower plants suited
to small spaces
VISIT MIRACLEGRO.COM FOR MORE GARDEN PROJECTS AND TIPS. SEE THE MAY ISSUE FOR THE NEXT INSTALLMENT

Miracle-Gro
gives you more

beautiful and bountiful plants.
So you can grow more possibilities.
Share what you want to grow
at MiracleGro.com, and well
share it with the world.
2014 The Scotts Company LLC
World rights reserved.
H
A
P
P
Y
H
O
U
R
S
T
R
A
D
I
T
I
O
N
D
E
S
S
E
R
T
C H A N G E
I
N
N
E
R
P
E
A
C
E
g
r
o
w
g
r
o
w
g
r
o
w
g r o w
g
r
o
w
GROCERIES
grow
L
O
V
E
grow

SAUSAGE AND BROCCOLINI PIZZA
3 tablespoons extra-virgin olive oil
1 pound refrigerated pizza dough, at room temperature
1 14.5-ounce can diced tomatoes, drained
cup roughly chopped fresh basil
cup ricotta cheese
2 cups shredded part-skim mozzarella cheese (about 8 ounces)
3 tablespoons chopped fresh mint
4 hot or sweet Italian sausages (about 12 ounces), casings removed
3 cloves garlic, thinly sliced
1 bunch broccolini, cut into florets
1. Put an inverted baking sheet on the lowest oven rack; preheat to
475. Line another inverted baking sheet with parchment; drizzle with
2 tablespoons olive oil. Form the pizza dough into an 8-inch oval on the
parchment; ip to coat with the oil. Drape with plastic wrap; set aside.
2. Combine the tomatoes and basil in a bowl. Mix the ricotta,
mozzarella and mint in another bowl; season with teaspoon salt
and a few grinds of pepper.
3. Heat the remaining 1 tablespoon olive oil in a skillet over medium-
high heat. Add the sausages and garlic; cook, breaking up the meat,
5 minutes. Remove to a plate using a slotted spoon. Add the broccolini
and cup water to the drippings in the skillet and cook 5 minutes.
4. Stretch the dough to 11 by 14 inches on the parchment; spoon
the ricotta mixture on top. Top with the tomatoes, sausage and
broccolini. Slide the pizza (on the parchment) onto the hot
baking sheet. Bake until the crust is golden, 15 minutes. Transfer
the pizza to a cutting board to slice.
CUMIN PORK WITH BEANS
1 red onion, thinly sliced
Juice of 3 limes
1 teaspoon chopped chipotle chile in adobo sauce,
plus 2 teaspoons sauce from the can
2 teaspoons ground cumin
Kosher salt
1 pounds pork tenderloin (1 large or 2 small), trimmed
3 small red or orange bell peppers, cut into thick strips
1 15.5-ounce can black beans, drained and rinsed
1 teaspoon honey
cup roughly chopped fresh cilantro
1. Preheat the oven to 425. Combine half of the red onion with the
juice of 2 limes, the chopped chipotle, teaspoon cumin and a pinch
of salt in a bowl; set aside while you cook the pork.
2. Sprinkle the pork with the remaining 1 teaspoons cumin; season
with salt. Heat a large skillet over medium-high heat. Add 1 tablespoon
olive oil, then add the pork and brown on all sides, 8 minutes. Remove
to a rimmed baking sheet; roast until a thermometer inserted into the
center registers 145, 12 to 15 minutes. Transfer to a cutting board.
3. Add the bell peppers and the remaining 1 tablespoon olive oil to the
skillet. Cook over medium-high heat until slightly softened, 4 minutes.
Add cup water and teaspoon salt. Cook until the water evaporates,
4 more minutes. Remove from the heat; add the onion mixture.
4. Toss the beans with the remaining red onion, the juice of the
remaining lime, 2 teaspoons adobo sauce, the honey, cilantro and a
pinch of salt. Slice the pork and serve with the beans and peppers.
Weeknight
Cooking
LOW-
CALORIE
DINNER

Weeknight
Cooking
APRIL 2014
OVEN-FRIED FISH WITH POTATO SALAD
1 pounds small red-skinned potatoes, quartered
Kosher salt
3 tablespoons buttermilk
3 tablespoons mayonnaise
4 teaspoons relish
2 stalks celery, thinly sliced, plus chopped celery leaves for topping
2 scallions, thinly sliced
Freshly ground pepper
3 large egg whites
1 cups panko breadcrumbs
1 pounds cod (preferably Pacific cod), cut into 8 pieces
1 teaspoon paprika
Cooking spray
Lemon wedges, for serving
1. Preheat the oven to 450. Put the potatoes in a saucepan and cover
with cold water by 1 inch; season with salt. Bring to a boil; reduce the
heat to medium low and simmer until tender, 10 minutes. Drain.
2. Combine the buttermilk, mayonnaise and relish in a large bowl. Add
the potatoes, sliced celery, scallions, teaspoon salt, and pepper to
taste; toss. Refrigerate until ready to serve.
3. Whisk the egg whites in a large bowl. Put the breadcrumbs in another
bowl. Season the sh with the paprika, 1 teaspoon salt and a few
grinds of pepper. Dip each piece in the egg whites, then dredge in the
breadcrumbs, pressing to coat. Transfer to a rack set over a baking sheet.
4. Coat the sh on both sides with cooking spray. Bake until golden
brown and just cooked through, about 12 minutes. Top the potato salad
with celery leaves. Serve with the sh and lemon wedges.
GNOCCHI WITH BACON
AND ESCAROLE
2 slices thick-cut bacon, cut into -inch pieces
onion, chopped
1 small head escarole, roughly chopped
1 17.5-ounce package potato gnocchi
1 cups cherry tomatoes, halved
cup grated parmesan cheese (about 1 ounce)
2 tablespoons chopped fresh parsley
1. Heat the olive oil in a large pot or Dutch oven over medium-high
heat. Add the bacon and cook, stirring occasionally, until browned
and crisp, about 7 minutes. Add the onion and continue cooking
until softened, about 2 minutes. Stir in the escarole, teaspoon
salt and a few grinds of pepper. Cook until the escarole is completely
wilted, about 3 minutes.
2. Meanwhile, bring a large pot of salted water to a boil. Add the
gnocchi and cook as the label directs. Reserve cup cooking water,
then drain the gnocchi and add to the pot with the escarole mixture.
Add the reserved cooking water and stir to coat, about 1 minute. Stir
in the tomatoes, parmesan and parsley; season with salt and pepper.
88 FOOD NETWORK MAGAZINE l
LOW-
CALORIE
DINNER
DONE IN
25
MINUTES

The Thck & Crmy Tste U Lv
Enjoy the thick and creamy light dressing
that could only come from Hidden Valley.
For light ideas, visit Hiddenvalley.com/light
We cut a little, but left what matters.

Weeknight
Cooking
SMOTHERED PORK CHOPS AND GRITS
2 teaspoons vegetable oil
4 -inch-thick boneless pork chops (about 1 pounds)
2 red onions, thinly sliced
1 tablespoon all-purpose flour
1 cup low-sodium chicken broth
1 bay leaf
1 teaspoons balsamic vinegar
cup quick-cooking grits
cup shredded cheddar cheese (about 2 ounces)
1 tablespoon chopped fresh parsley, plus more for topping
1. Heat the oil in a large nonstick skillet over medium-high heat. Season
the pork with teaspoon salt and a few grinds of pepper; cook until
browned, 3 minutes per side. Transfer to a plate.
2. Add the red onions to the skillet and season with salt. Cook, stirring,
until lightly browned, 3 minutes. Reduce the heat to medium, stir in
the our and cook, stirring, 2 minutes. Add the chicken broth and bay
leaf. Cook, stirring, until thickened, about 3 minutes. Add the vinegar,
then return the pork to the skillet to warm through.
3. Meanwhile, bring 2 cups water to a boil in a medium saucepan over
medium-high heat. Add the grits and teaspoon salt. Reduce the heat
to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
4. Remove the pork from the skillet; discard the bay leaf and stir the
parsley into the pan sauce. Serve the pork with the grits. Top with
the pan sauce and more parsley.
MEDITERRANEAN CHICKEN SALAD
1 pound skinless, boneless chicken thighs
cup extra-virgin olive oil, plus more for drizzling
Juice of 2 lemons
2 cloves garlic, finely grated
1 teaspoon dried mint
3 pocketless pitas, each cut into 8 wedges
4 Persian cucumbers, halved lengthwise and cut into -inch pieces
1 pound Campari or other small vine-ripened tomatoes
1 cup torn fresh parsley
4 scallions, thinly sliced
2 cups arugula or baby spinach (about 2 ounces)
2 ounces feta cheese, sliced

1. Preheat the broiler. Toss the chicken with 1 tablespoon olive oil, the
juice of 1 lemon, the garlic, mint, teaspoon salt and a few grinds of
pepper in a medium bowl. Set aside 10 minutes.
2. Meanwhile, toss the pita wedges with 1 tablespoon olive oil on a
baking sheet and season with salt and pepper. Broil until lightly golden,
about 1 minute per side; transfer to a large bowl.
3. Arrange the chicken on the baking sheet. Broil until cooked through
and golden, about 4 minutes per side. Let cool.
4. Tear the pita pieces in half. Add the cucumbers, tomatoes, parsley
and scallions to the bowl, then add the remaining 2 tablespoons olive
oil and the juice of the remaining lemon; toss. Chop the chicken and
add to the bowl along with the greens. Season with salt and pepper
and toss. Serve topped with the feta; drizzle with olive oil.
LOW-
CALORIE
DINNER
LOW-
CALORIE
DINNER

100+ MAGAZINES | ALL-YOU-CAN-READ ACCESS | ONE LOW PRICE
START YOUR FREE TRIAL TODAY AT NEXTISSUE.COM
Try it
FREE for
30 days

TURKEY SAUSAGE TACOS
1 carrot, grated
3 scallions, chopped (white and green parts separated)
1 to 2 teaspoons ancho chile powder, plus more for sprinkling
1 pint cherry tomatoes, quartered
1 pounds turkey sausage, casings removed
12 hard taco shells
1 mango, cubed
Juice of 1 lime
head romaine lettuce, shredded
1 cup shredded cheddar cheese (about 4 ounces)
1. Preheat the oven to 325. Heat the olive oil in a large skillet over
medium-high heat. Add the carrot, scallion whites, chile powder
and half of the tomatoes. Cook until the tomatoes release their
juices, about 3 minutes. Add the sausage and cook, breaking up
the meat, until it begins to brown, about 5 minutes. Add half of the
scallion greens and cook until most of the liquid has evaporated,
about 5 minutes.
2. Meanwhile, put the taco shells on a baking sheet and warm in the
oven, about 6 minutes. Mix the mango with the lime juice in a medium
bowl; sprinkle with chile powder. Add the remaining tomatoes and the
scallion greens and toss.
3. Fill the taco shells with the sausage mixture and top with the
lettuce, cheese and mango salsa.
HAM STEAKS WITH
ASPARAGUS-RICE SALAD
cup mayonnaise
cup sour cream
cup finely chopped fresh chives
1 tablespoon whole-grain mustard
1 cup long-grain white rice
2 bunches asparagus, trimmed and cut into 1-inch pieces
Juice of 1 lemon, plus wedges for serving
1 tablespoon unsalted butter
4 6-ounce ham steaks
2 tablespoons packed light brown sugar
1. Mix the mayonnaise, sour cream, chives and mustard in a bowl.
2. Bring a saucepan of water to a boil. Add the rice, teaspoon salt
and a few grinds of pepper; reduce the heat to low and simmer until
almost tender, about 15 minutes. Add the asparagus and simmer
until the rice and asparagus are tender, about 3 more minutes. Drain in
a ne-mesh sieve and rinse under cold water, stirring gently to remove
excess water. Transfer to a large bowl and stir in the lemon juice and
half of the prepared chive sauce; season with salt and pepper.
3. Heat the butter in a large nonstick skillet over medium-high heat.
Add the ham steaks, overlapping as necessary, and cook, ipping
occasionally, until golden, about 5 minutes. Sprinkle the brown sugar
over the ham and cook, ipping often, until the sugar melts. Season
with pepper. Serve with the rice salad, the remaining chive sauce and
lemon wedges.
Weeknight
Cooking
DONE IN
30
MINUTES

RESI DUE
RESI DON
T
BAKED WITH
Using bargain brand cooking spray or margarine can leave residue behind after just one use.
You dont get that with PAM
. It leaves up to 99
%
less residue,
*
so you spend less time cleaning
and more time doing the things you want to do.
PAM HELPS YOU PULL IT OFF

*vs. a bargain brand of canola oil cooking spray, vegetable oil cooking spray and a leading brand of margarine, after baked at 400 for 30 minutes,
cooled and washed in one regular dishwasher cycle.

DONT BE CHICKEN.
MAKE A GREAT SUPPER IN JUST 15 MINUTES.
2
0
1
4

T
h
e

H
i
l
l
s
h
i
r
e

B
r
a
n
d
s

C
o
m
p
a
n
y
More 15 minute sensations at sausagesosimple.com

Weeknight
Cooking
Easy Sides
MIXED GREENS WITH
WALNUT VINAIGRETTE
Cook 6 sliced garlic cloves in cup olive oil
over low heat until golden, 8 minutes. Remove
from the heat and stir in 3 tablespoons each
chopped walnuts and sun-dried tomatoes
(not oil-packed); let cool. Stir in 2 tablespoons
red wine vinegar and season with salt and
pepper. Toss with 1 small head each torn
Bibb and red-leaf lettuce.
POTATOES WITH
KALE PESTO
Pierce 4 russet potatoes with a fork;
microwave 15 minutes. Puree cup toasted
walnuts in a food processor with cup
each olive oil and grated parmesan and
1 garlic clove. Add 2 cups chopped kale
and cup grated Swiss cheese; puree.
Season with salt and pepper. Serve with
the potatoes.
QUINOA-TOMATO SALAD
Prepare 1 cup quinoa as the label directs. Stir
to cool slightly. Toss with 1 cup halved grape
tomatoes, one 15-ounce can hearts of palm
(drained, rinsed and sliced), 2 chopped
scallions, 2 tablespoons olive oil and a
pinch of sugar; season with salt. Sprinkle
with chopped parsley.
SESAME SNAP PEAS
Cook 1 pound sugar snap peas (strings
removed) in a steamer basket set over a pot
of boiling water, covered, 3 minutes. Transfer
to a bowl and toss with 1 tablespoon minced
shallot, 2 teaspoons each sherry vinegar
and sesame oil, and 1 teaspoon each grated
ginger and kosher salt.

P
h
o
to
b
y
J
a
d
e
A
lb
e
rt
Learn more at
autismspeaks.org/signs
Some signs to look for:
No big smiles or other joyful
expressions by 6 months
No babbling by
12 months
No words by
16 months
2012 Autism Speaks Inc. "Autism Speaks" and "It's time to listen" & design are trademarks owned by Autism
Speaks Inc. All rights reserved. The person depicted is a model and is used for illustrative purposes only.

Everything In One Place
Get a Hold of Your Finances

FREE | ONE PASSWORD | SECURE
UNLIMITED DOCUMENT STORAGE | AUTOMATIC ORGANIZATION
HEALTHCARE ACCOUNTS | BILL SHARE FEATURE

Our nest almonds delicately kissed with cocoa
powder. Just one of our decidedly rened avors.
EmeraldNuts.com
A little taste of the good life.

Weeknight
Cooking
Make dinner from the new
Chopped cookbook. These three
meals come from the same
basket of ingredients:
PHOTOGRAPHS BY
CON POULOS
Chicken breasts
Kale
Almond butter
Apples
F
O
O
D

S
T
Y
L
I
N
G
:

A
D
R
I
E
N
N
E

A
N
D
E
R
S
O
N
;

P
R
O
P

S
T
Y
L
I
N
G
:

P
A
I
G
E

H
I
C
K
S
.

1 large bunch kale, stems removed,
leaves cut into 2-to-3-inch pieces
2 apples, cut into thin wedges
3 tablespoons vegetable oil,
plus more for frying
Kosher salt
cup almond butter
cup milk
1 tablespoon honey
4 skinless, boneless chicken breasts
(about 1 pounds)
All-purpose flour, for dredging
2 cups panko breadcrumbs
Lemon wedges, for serving
Weeknight
Cooking
1. Preheat the oven to 425. Toss the kale and apples
on a baking sheet with 3 tablespoons vegetable oil
and teaspoon salt. Roast, stirring occasionally,
until the apples are tender and the kale is crisp, about
20 minutes.
2. Whisk the almond butter with the milk, honey and
1 teaspoon salt in a small bowl. Dredge the chicken in
our, coat with the almond butter mixture, then roll
in the panko.
3. Heat inch vegetable oil in a large skillet over
medium-high heat. Pan-fry the chicken, adjusting the
heat as necessary to keep it from burning, until crispy
and cooked through, 5 to 6 minutes per side. Serve with
the roasted kale and apples and a squeeze of lemon.
ALMOND FRIED CHICKEN WITH ROASTED KALE AND APPLES

Now key nutrition facts from the back of the package can also be found right up front
on Americas favorite brands. Making it easier for busy shoppers to make informed decisions.
By knowing your daily limits for calories, sodium and fat,
you can choose the foodsand the amountsthat are right for you.
Go to FactsUpFront.org to nd the nutrition targets for everyone in your family.
Along with shopping tips, recipe ideas and more.
Brought to you by
Americas food and beverage companies
Facts up front.
2014 Grocery Manufacturers Association

SPICY CHICKEN AND
ALMOND STEW
4 skinless, boneless chicken breasts,
cut into 1-inch chunks (about 1 pounds)
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 onion, chopped
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1 sweet potato, peeled and cut into
1-inch chunks
1 apple, cut into 1-inch chunks
teaspoon cayenne pepper
3 cups chicken broth
6 cups chopped kale
1 large tomato, chopped
cup almond butter
cup fresh cilantro
1. Season the chicken with 1 teaspoon salt and
a couple turns of black pepper. Heat a Dutch
oven over medium-high heat. When hot,
pour in 2 tablespoons vegetable oil. Add the
chicken and cook, turning often, until brown on
all sides, about 6 minutes; transfer to a bowl
and set aside.
2. Add the remaining 1 tablespoon vegetable
oil to the pot and reduce the heat to medium.
Add the onion, garlic, ginger and 1 teaspoon
salt. Cook until the onion is softened, about
5 minutes. Add the sweet potato, apple,
cayenne, chicken broth and 3 cups water;
bring to a simmer. Stir in the kale, tomato and
almond butter and simmer until the vegetables
are tender, 10 to 15 minutes.
3. Return the chicken to the pot and simmer
until just cooked through, about 5 minutes.
Serve topped with the cilantro.
Weeknight
Cooking

BRINGING COASTAL FAMILY RECIPES TO
YOUR DINNER TABLE IS AS EASY AS 1-2-3
COOKING
Oven Roasted Asparagus topped with Popcorn Shrimp
Prep Time: 15 minutes 2 Cook Time: 20 minutes 2 Makes: 4 servings
INGREDIENTS
1 (18-ounce) package SeaPak

Popcorn Shrimp
2 pounds large asparagus spears,
trimmed and peeled
12 tablespoons olive oil
12 tablespoons balsamic glaze (a reduced
balsamic vinegar), found in the vinegar
section of your grocery store (can
substitute balsamic vinegar)
cup shaved parmesan cheese
DIRECTIONS
Prepare shrimp according to package directions
and keep warm. Preheat oven to 450. Line a
baking sheet with parchment paper and lay
the asparagus on it in a single layer. Drizzle
asparagus with olive oil and turn to coat.
Generously season with kosher salt and pepper.
Roast until lightly browned (about 10 to 15
minutes). To serve: Transfer asparagus to a
platter. Drizzle balsamic glaze over the hot
asparagus and sprinkle with shaved parmesan.
Top with shrimp or serve on the side.
123
Make your family dinners more seaworthy and
delicious by adding yummy coastal avor to your
favorite dishes. Substitute SeaPak for chicken or
beef in your familys favorites, or try one of the
sure-to-be-a-classic recipes featured here.
ADVERTISEMENT
SUBSTITUTIONS
Using the same technique of olive oil, salt and pepper and same oven temperature,
replace the asparagus with green beans (1215 minutes) or okra (15 minutes).
Go Coastal
Try adding SeaPak
Popcorn Shrimp and a
squeeze of lime to tacos,
or create a Buffalo
Shrimp sandwich with
Popcorn Shrimp, buffalo
sauce and a sprinkling of
crumbled blue cheese.

SEAPAK
SCRUMPTIOUS
Americas #1-selling Popcorn Shrimp is great for kids and
adults looking for a tasty trip to the coast. These tender,
whole, tail-off Popcorn Shrimp are coated with a crisp
panko breading and come ready to bake. Available in
12-ounce, 18-ounce and 30-ounce packages.
ADVERTISEMENT
Easy Coastal Recipes
123 COOKING
Popcorn Shrimp Pimento Cheese Sliders
Prep Time. 20 minules Cook Time. !! minules Makes. !4 sliders
INGREDIENTS
! (!8-ounce) package SeaPak
Popcorn Shrimp
! (4-ounce) package cream cheese, sollened
cup mayonaise
3 cups shredded exlra-sharp cheddar cheese,
(aboul pound)
! (7-ounce) jar pimenlos, drained and lnely chopped
Cayenne pepper
4 slices bacon, cooked crisp and chopped (oplional)
Kosher sall and lreshly ground black pepper
!4 slider buns, loasled
DIRECTIONS
Prepare shrimp according lo package direclions and keep warm.
ln a medium mixing bowl, slir logelher cream cheese and
mayonnaise unlil smoolh. Slir in lhe cheddar cheese, pimenlos
and cayenne pepper, and bacon (oplional). Add sall and pepper
lo lasle. To assemble. Divide pimenlo cheese among lhe bolloms
ol lhe !4 slider buns and lop each wilh 3 popcorn shrimp. Secure
lhe lop bun wilh a skewer.
ADDITIONS
Like a holler pimenlo cheese? Slir in jalapeo (lnely diced).
Make your coastal meal even more fun with
beach-inspired table decorations. Its easyand
inexpensive. Fill a wooden bowl with sand,
driftwood and seashells and a plain white
candle or two. Use a strip of burlap as a table
runner or ll a large glass jar with pretty
seashells, dried seaweed, starsh and sand
dollars. With these simple props youll be easily
reminded of summer days at the seashore.
2

ADVERTISEMENT
SeaPak has strict quality, sourcing and
sustainability standards. They work with suppliers
who follow the most environmentally responsible
harvesting practices, and exercise strict oversight
of every step of the process. SeaPak is a founding
member of the Global Aquaculture Alliance, an
international, nonprot association dedicated to
advancing environmentally and socially responsible
aquaculture and a safe supply of seafood.
Parmesan Pasta, Popcorn Shrimp and Spinach Bake
Prep Time: 20 minutes 8 Cook Time: 60 minutes 8 Makes: 46 servings
INGREDIENTS
1 (18-ounce) package SeaPak
Popcorn Shrimp
3 tablespoons olive oil
cup nely diced onions
5 cups spinach greens, washed, stems removed
and roughly chopped
2 garlic cloves, minced
2 tablespoons our
3 cups 1% milk
2 cups parmesan cheese, grated
Zest from 1 lemon
1 pound pasta (rotini or fusilli)
DIRECTIONS
Preheat oven to 350. Spray a medium baking dish with nonstick
cooking spray. In an extra-large saut pan over medium heat,
add the olive oil and onions. Cook until onions are translucent,
about 5 minutes. Stir in spinach and garlic and cook until wilted.
Add our and cook, stirring constantly, for 1 minute. Stir in milk
and parmesan cheese and cook, stirring constantly, until mixture
begins to boil and thickens. Stir in lemon zest and salt and pepper
to taste. Fold in pasta and pour mixture into the prepared baking
dish. Bake until browned and bubbly, about 3040 minutes.
Remove from oven and allow to rest. Bake shrimp according to
package instructions. Add hot cooked shrimp to the top of the
baked pasta and serve.
3
SeaPak More!
In addition to Popcorn Shrimp, SeaPak also offers other
tasty, easy-to-prepare shrimp (buttery, coconut, tempura,
spring rolls, scampi, Asian-style ginger with rice, beer-
battered and more), plus lots of other delicious seafood like
breaded clam strips, salmon burgers and crab cakes.

3 tablespoons rice vinegar
3 tablespoons fish sauce
1 apple, cut into matchsticks
1 carrot, cut into matchsticks
1 cups thinly sliced kale
cup almond butter
cup mayonnaise
2 tablespoons Sriracha (Asian chile sauce)
4 skinless, boneless chicken breasts
(about 1 pounds)
1 tablespoon vegetable oil
1 teaspoon soy sauce
Kosher salt
4 hero rolls, split and toasted
Torn fresh basil and mint, for topping
1. Make the slaw: Warm the rice vinegar and
sh sauce in the microwave. Combine the apple
and carrot in a large bowl and add the vinegar
mixture. Stir in the kale and let stand 15 minutes.
2. Make the almond mayonnaise: Mix the
almond butter, mayonnaise and Sriracha in a
small bowl; set aside.
3. Preheat a grill or grill pan to medium high.
Coat the chicken with the vegetable oil, soy
sauce and teaspoon kosher salt. Grill until
cooked through, 8 to 10 minutes per side. Let
rest 5 minutes, then slice.
4. Spread almond mayonnaise on both sides of
the rolls. Add the chicken and top with the slaw
and basil and mint.
CHICKEN BANH MI WITH APPLE-KALE SLAW
Weeknight
Cooking
Find these recipes and more
in The Chopped Cookbook:
Use What Youve Got to Cook
Something Great ($27.50,
Clarkson Potter). R
E
C
I
P
E
S

F
R
O
M

T
H
E

C
H
O
P
P
E
D

C
O
O
K
B
O
O
K
:

U
S
E

W
H
A
T

Y
O
U
V
E

G
O
T

T
O

C
O
O
K

S
O
M
E
T
H
I
N
G

G
R
E
A
T
.

C
O
P
Y
R
I
G
H
T

2
0
1
4

B
Y

F
O
O
D

N
E
T
W
O
R
K

K
I
T
C
H
E
N
.

B
Y

A
R
R
A
N
G
E
M
E
N
T

W
I
T
H

C
L
A
R
K
S
O
N

P
O
T
T
E
R
,

A

D
I
V
I
S
I
O
N

O
F

R
A
N
D
O
M

H
O
U
S
E
,

I
N
C
.

Weeknight
Cooking
We created 20 surprising
new slow-cooker dinners.
B
EEF
P
O
ULTR
Y
F
I
S
H
&
VEG
G
I
E
S
P
ORK
SLOW
NICE
&
F
O
O
D

S
T
Y
L
I
N
G
:

J
A
M
I
E

K
I
M
M
.

PHOTOGRAPHS BY
CHRISTOPHER TESTANI

STEAK ROULADE
WITH PROVOLONE
ACTIVE: 25 min l TOTAL: 7 hr 25 min
SERVES: 6 to 8
2 6-ounce cans tomato paste
1 28-ounce can whole San Marzano
tomatoes, crushed by hand
teaspoon sugar
1 small bunch basil, torn (about 10 leaves)
1 1-to-1-pound flank steak
1 cups grated provolone cheese
(6 to 7 ounces)
3 small cloves garlic, minced
1 cup panko breadcrumbs
cup grated pecorino romano cheese
(about 2 ounces)
cup golden raisins
cup pine nuts or chopped walnuts
1 cup lightly packed fresh parsley
Polenta, for serving
1. Combine 2 cups hot water and the tomato
paste in a 6-quart slow cooker. Add the
crushed tomatoes, red pepper akes, sugar
and basil and stir to combine. Cover and cook
on high while you prepare the meat.
2. Buttery the steak: Slice in half horizontally,
leaving 1 long side attached so you can open
the steak like a book. Place between 2 pieces of
plastic wrap and pound until about inch thick.
Remove the plastic; season the steak with salt
and pepper. Scatter the provolone evenly over
the steak, then top with the garlic, breadcrumbs,
pecorino, raisins, pine nuts and parsley.
3. Starting with a long side, tightly roll up
the steak like a jelly roll. Secure with twine
in several spots. Transfer to the slow cooker;
reduce the heat to low, cover and cook 7 hours.
4. Remove the meat to a cutting board and let
rest 5 minutes. Remove the twine, then slice
1 inch thick. Serve with polenta; top with more
sauce from the slow cooker.
SWEET-AND-SPICY
SHORT RIBS
ACTIVE: 20 min l TOTAL: 6 hr 20 min l SERVES: 4
cup all-purpose flour
2 tablespoons packed light brown sugar
1 tablespoons ancho chile powder
2 teaspoons finely chopped fresh thyme
4 pounds bone-in short ribs
(about 2 inches thick)
cup apple butter
cup yellow mustard
cup ketchup
1 cup apple cider
3 carrots, thinly sliced
5 scallions (white and light green
parts only), thinly sliced
Cornbread, for serving
1. Combine the our, brown sugar, chile
powder, garlic, thyme, 2 teaspoons salt
and a few grinds of pepper in a small bowl.
Sprinkle all over the short ribs and rub into
the meat. Arrange the ribs in a single layer
in a 6-quart slow cooker. Sprinkle any of the
remaining our mixture on top.
2. Whisk the apple butter, mustard, ketchup
and cider in a medium microwave-safe bowl.
Microwave until very hot, then transfer to the
slow cooker. Cover and cook on high, 4 hours.
3. Using tongs, turn the ribs in the sauce to
coat, then remove to a bowl. Skim of the
fat from the sauce (there will be quite a bit),
then return the ribs to the sauce and add the
carrots and scallions. Cover and cook on high,
2 more hours. Serve with cornbread.
s
l
o
w
-
c
o
o
k
e
r
B
e
e
f

Weeknight
Cooking
FRENCH DIP SANDWICHES
SERVES: 6 to 8
3 scallions (white and light green
parts only), roughly chopped
2 teaspoons fresh thyme
1 clove garlic, crushed
teaspoon celery seeds
teaspoon ground allspice
1 2-pound beef eye round roast,
excess fat trimmed
2 carrots, sliced 1 inch thick
2 tablespoons Worcestershire sauce
1 cube beef bouillon
6 to 8 kaiser rolls, split and warmed
Creamy horseradish and/or spicy mustard,
for serving
1. Pulse the scallions, thyme, garlic, 1 teaspoon
each salt and pepper, the celery seeds and
allspice in a food processor to make a paste.
Pierce the roast all over with a paring knife;
rub the spice paste into the meat. Tie the roast
with kitchen twine so it keeps its shape.
2. Spread the carrots in a 6-quart slow cooker
and set the roast on top. Insert an instant-read
thermometer at an angle into the center of the
roast; position the thermometer so it can be
easily read through the lid of the slow cooker.
3. Combine 1 cups water, the Worcestershire
sauce and bouillon cube in a microwave-safe
bowl; microwave until hot, 2 to 4 minutes.
Add to the slow cooker. Cover and cook on
low until the meat registers 120 to 130 for
medium rare, about 2 hours. Transfer the meat
to a cutting board and cover with foil; let rest
15 minutes. Skim of the excess fat from the
cooking liquid.
4. Remove the twine and slice the meat very
thinly. Spoon some cooking liquid onto the
cut sides of each roll; sandwich with the meat,
horseradish and/or mustard. Serve with more
cooking liquid for dipping.
MEATBALL-SAUSAGE
SUBS
ACTIVE: 30 min l TOTAL: 8 hr l SERVES: 6 to 8
2 28-ounce cans whole San Marzano
tomatoes, crushed by hand
1 6-ounce can tomato paste
2 bay leaves
1 cups grated parmesan cheese
(about 3 ounces), plus 1 small piece
parmesan rind
cup chopped fresh parsley
4 cloves garlic, chopped
cup breadcrumbs
cup whole milk
1 pounds ground beef chuck
2 large eggs
1 pounds sweet and/or hot Italian
sausage, cut into 1-inch pieces
2 loaves Italian bread, cut into
3-inch pieces and split open
Shredded mozzarella cheese, for topping
1. Combine the crushed tomatoes, tomato
paste, bay leaves and parmesan rind in a
6-quart slow cooker. Add 1 cup water, cup
parsley, 2 chopped garlic cloves, teaspoon
salt and a few grinds of pepper.
2. Combine the breadcrumbs and milk in a
medium bowl; soak 2 minutes. In a separate
bowl, combine the beef, eggs, 1 cup parmesan,
the remaining cup parsley and 2 chopped
garlic cloves, 1 teaspoon salt and teaspoon
pepper. Add the breadcrumb-milk mixture
and mix with your hands until combined. With
damp hands, shape into 24 meatballs, about
1 inches each; transfer to the slow cooker.
3. Add the sausage pieces to the slow cooker,
then cover and cook on low, 7 hours. Remove
the bay leaves and parmesan rind and stir
in the remaining cup parmesan. Season
with salt and pepper. Serve on the bread and
top with mozzarella.
BEEF TACOS WITH
SALSA VERDE
1 tablespoon vegetable oil
1 3-pound boneless beef chuck roast
teaspoon ground cumin
1 16-ounce jar salsa verde
white onion, thinly sliced
2 cloves garlic, smashed
cup chopped fresh cilantro
12 corn tortillas, warmed
Shredded lettuce and chopped tomatoes,
avocado and/or radishes, for topping
Lime wedges, for serving
1. Heat the vegetable oil in a large skillet over
medium-high heat. Season the beef with
the cumin, 1 teaspoon salt and teaspoon
pepper. Add to the skillet and cook until
golden brown, about 3 minutes per side.
2. Transfer the meat to a 6-quart slow cooker,
then add the salsa, onion and garlic. Cover
and cook on high, 6 hours.
3. Remove the meat to a cutting board and
shred with 2 forks, discarding the excess fat.
Return the meat to the slow cooker and stir
in the cilantro.
4. Serve the meat in tortillas and top as
desired. Serve with lime wedges.

s
l
o
w
-
c
o
o
k
e
r
P
o
r
k
HAM WITH
BARBECUE BEANS
SERVES: 8 to 10
1 pound dried navy beans, picked over
1 small onion, finely chopped
cup ketchup
cup maple syrup
cup packed dark brown sugar
2 tablespoons yellow mustard
1 tablespoons molasses
2 teaspoons Worcestershire sauce
1 teaspoon apple cider vinegar
1 4-to-7-pound bone-in picnic ham
1. Combine the beans, 3 cups water, the
onion, ketchup, maple syrup, brown sugar,
mustard, molasses, Worcestershire sauce,
vinegar and teaspoon pepper in a 6-quart
slow cooker. Set the ham on top, then cover
and cook on high, 8 hours.
2. Transfer the ham to a platter and skim of
the excess fat from the beans. Slice the ham
and serve with the beans.
HOISIN BABY BACK RIBS
1 cup hoisin sauce
cup rice vinegar (not seasoned)
cup honey
2 tablespoons low-sodium soy sauce
2 tablespoons Sriracha
(Asian chile sauce)
1 2-inch piece ginger, peeled
and finely grated
3 2-pound racks baby back pork ribs
cup ketchup
2 scallions (white and light green parts
only), chopped
Coleslaw, for serving
1. Combine cup hoisin sauce, the vinegar,
honey, soy sauce, Sriracha, ginger and garlic
in a 6-quart slow cooker. Add the ribs and
turn to coat. Cover and cook on low, 6 hours.
2. Preheat the broiler and line a rimmed
baking sheet with foil. Transfer 1 cup of
the liquid from the slow cooker to a medium
bowl; whisk in the remaining cup hoisin
sauce and the ketchup. Transfer the ribs
to the prepared baking sheet and brush both
sides generously with the sauce. Broil,
bone-side down, until browned and bubbling,
3 to 5 minutes.
3. Transfer to a cutting board and slice into
individual ribs. Top with more sauce and
sprinkle with the scallions. Serve with coleslaw.

Weeknight
Cooking
CORIANDER PORK ROAST
SERVES: 6 to 8
1 teaspoons ground coriander
cup torn fresh sage (about 14 leaves)
1 tablespoon fresh thyme
1 teaspoon chopped fresh rosemary
1 bay leaf, crumbled
3 cloves garlic
1 7-pound bone-in pork picnic shoulder,
skin removed
Juice of 2 oranges
Juice of 2 lemons
1 cup low-sodium chicken broth
1 pound baby potatoes
1 rutabaga (about 1 pounds),
peeled and cut into -inch pieces
1 14.5-ounce can diced fire-roasted
tomatoes
1 teaspoons sugar
1 cup torn fresh mint
1. Combine 2 tablespoons salt, 1 teaspoon
pepper, the coriander, red pepper akes, sage,
thyme, rosemary, bay leaf and garlic in a food
processor and pulse to make a paste. Pierce
the pork all over with a paring knife, then
rub with the spice paste. Tie the roast with
kitchen twine so it keeps its shape.
2. Transfer the meat to a 6-quart slow
cooker. Add the juice of 1 orange and 1 lemon
along with the chicken broth, potatoes and
rutabaga. Cover and cook on high, 7 hours.
3. Transfer the meat to a cutting board; cover
with foil and set aside. Skim of the fat from
the cooking liquid. Add the tomatoes, sugar
and the juice of the remaining orange and
lemon to the slow cooker; cover and cook on
high, 30 more minutes. Stir in the mint just
before serving.
4. Remove the twine from the pork and slice.
Serve with the vegetables and cooking liquid.
LATIN PORK CHOPS WITH
POTATOES AND PEPPERS
ACTIVE: 30 min l TOTAL: 4 hr l SERVES: 4
2 tablespoons all-purpose flour
1 tablespoon ground cumin
2 packets sazn seasoning
(about 2 teaspoons)
4 center-cut bone-in pork chops
(about 2 pounds)
1 14.5-ounce can petite diced tomatoes
1 pound potatoes, peeled and
sliced into 1-inch rounds
1 onion, thinly sliced
1 red bell pepper, thinly sliced
cup plus 2 tablespoons chopped
fresh cilantro
4 cloves garlic, thinly sliced
2 bay leaves
1 tablespoon red or white wine vinegar
1. Combine the our, cumin, sazn, 1 teaspoon
salt and a few grinds of pepper in a large bowl.
Season the pork chops on both sides with
some of the seasoned our, then transfer to a
6-quart slow cooker.
2. Add the tomatoes, potatoes, onion,
bell pepper, cup cilantro, the garlic and
bay leaves to the bowl with the remaining
seasoned our; toss. Pour the vegetables
over the pork chops. Cover and cook on high,
4 hours.
3. Transfer the pork chops to a platter. Skim of
the fat from the cooking liquid and discard the
bay leaves. Stir the vinegar and the remaining
2 tablespoons cilantro into the slow cooker;
season with salt and pepper. Serve the pork
chops with the vegetables and cooking liquid.
PORK-BRISKET CHILI
SERVES: 6 to 8
1 pounds boneless pork shoulder,
cut into 1-inch cubes
1 pounds beef brisket, cut
into 1-inch cubes
2 15-ounce cans black beans
(do not drain)
1 14.5-ounce can diced tomatoes
1 red bell pepper, finely chopped
1 red onion, finely chopped,
1 to 2 chipotle chile peppers in adobo
sauce, finely chopped, plus
1 tablespoon sauce from the can
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
Grated cheddar cheese and/or sour
cream, for topping (optional)
1. Season the pork and brisket with
1 teaspoon salt and teaspoon pepper
each. Combine the black beans and their
liquid, the tomatoes, bell pepper, red onion,
chipotles and adobo sauce, the chili powder,
cumin, oregano and 1 teaspoon salt in a
6-quart slow cooker.
2. Add the pork and brisket and stir to
combine. Cover and cook on high, 8 hours.
Season with salt. Serve with cheese, sour
cream and red onion.

MOROCCAN CHICKEN
AND SQUASH
8 ounces butternut squash, peeled and
cut into large chunks (about 2 cups)
1 large turnip, peeled and cut into
large chunks (about 2 cups)
1 leek (white and light green parts only),
chopped
cup golden raisins
4 skin-on, bone-in chicken legs
(3 to 4 pounds), drumsticks
and thighs attached
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
teaspoon turmeric
Grated zest and juice of 1 lemon
Couscous, for serving
Fresh cilantro, for topping
1. Combine the squash, turnip, leek and
raisins in a 6-quart slow cooker. Season the
chicken with salt and pepper and place on
top of the vegetables.
2. Whisk the chicken broth, tomato paste,
cumin, coriander, turmeric, lemon zest and
juice, and 1 teaspoon salt in a large bowl. Pour
the mixture over the chicken and vegetables.
Cover and cook on high, 4 hours.
3. Serve the chicken and vegetables with
couscous; drizzle with some of the cooking
liquid. Top with cilantro.
GINGER CHICKEN
WITH WATERCRESS
SERVES: 4 to 6
1 bunch scallions, chopped
1 3-inch piece ginger, peeled and
roughly chopped
jalapeo pepper (remove seeds
for less heat)
2 tablespoons packed light or
dark brown sugar
1 tablespoon fish sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar (not seasoned)
1 plum tomato, halved
Kosher salt
6 skinless, boneless chicken thighs
(about 2 pounds), quartered
4 ounces shiitake mushrooms,
stemmed and quartered
2 bunches watercress, tough
stems removed
White rice, for serving
1. Put all but 2 tablespoons of the scallions in
a blender; add the ginger, jalapeo, brown
sugar, sh sauce, soy sauce, vinegar, tomato
and teaspoon salt and blend until smooth.
Transfer to a 6-quart slow cooker.
2. Add the chicken and mushrooms to the
slow cooker and stir to coat. Cover and cook
on low, 4 hours.
3. Roughly chop the watercress and stir into the
slow cooker. Serve the chicken and vegetables
with rice; top with the reserved scallions.
s
l
o
w
-
c
o
o
k
e
r
P
o
u
l
t
r
y

Weeknight
Cooking
CHICKEN TIKKA MASALA
2 pounds skinless, boneless chicken
thighs or breasts, cut into 1-inch cubes
1 2-inch piece ginger, peeled
and finely grated
1 jalapeo pepper,
seeded and finely diced
1 tablespoon paprika
2 teaspoons ground coriander
1 15-ounce can crushed tomatoes
cup heavy cream
1 cup frozen peas
Basmati rice, for serving
Chopped fresh cilantro, for topping
1. Season the chicken with 1 teaspoon salt and
teaspoon pepper. Whisk the garlic, ginger,
chile pepper, paprika, coriander, tomatoes,
heavy cream and teaspoon salt in a
4-to-6-quart slow cooker. Add the chicken
and stir to coat.
2. Cover and cook on high, 4 hours, adding
the frozen peas during the last 15 minutes of
cooking. Serve over rice; top with cilantro.
TURKEY POT ROAST
SERVES: 4 to 6
cup all-purpose flour
1 tablespoon chopped fresh thyme,
plus a few sprigs
2 teaspoons paprika
2 cloves garlic, finely chopped
1 4-pound bone-in turkey breast
cup dry white wine
2 bay leaves
4 carrots, cut into 1-inch pieces
4 stalks celery, cut into 1-inch pieces
1 small onion, halved and sliced
2 small russet potatoes (about 1 pound),
thinly sliced
1. Combine cup our, the chopped thyme,
paprika, garlic, 1 teaspoon salt and teaspoon
pepper in a large bowl. Rub all over the turkey,
then transfer to a 6-quart slow cooker.
2. Combine the remaining cup our, the
wine, tomato paste, Worcestershire sauce,
1 tablespoon parsley and the bay leaves in
a medium bowl. Scatter the carrots, celery,
onion, potatoes and thyme sprigs over and
around the turkey in the slow cooker. Pour
in the wine mixture, then cover and cook on
low, 7 hours.
3. Transfer the turkey to a cutting board.
Skim of the fat from the gravy in the slow
cooker and discard the bay leaves. Stir in the
remaining 1 tablespoon parsley and season
with salt and pepper. Slice the turkey and
serve with the vegetables and gravy.
CHICKEN NACHO SOUP
SERVES: 4
1 tablespoon tomato paste
(preferably fire-roasted)
1 large russet potato, peeled and diced
1 zucchini, cut into -inch pieces
white onion, finely diced
1 small jalapeo pepper, finely chopped,
plus slices for topping (remove seeds for
less heat)
1 clove garlic, finely chopped
1 teaspoon dried oregano
teaspoon ground cumin
3 sprigs cilantro
1 15-ounce can hominy,
drained and rinsed
cup crushed tortilla chips, plus whole
chips for topping
Kosher salt
1 pounds skinless, boneless chicken
breasts, cut into -inch pieces
2 tablespoons vegetable oil
8 ounces American cheese, diced
cup milk
1. Combine the tomato paste, tomatoes,
potato, zucchini, onion, jalapeo, garlic,
oregano, cumin, cilantro and hominy in a
6-quart slow cooker. Add the crushed tortilla
chips, the chicken broth and 1 teaspoon salt.
Cover and cook on low, 7 hours. Add the
chicken and cook 30 more minutes.
2. Combine the cheese and milk in a medium
microwave-safe bowl; microwave, whisking
occasionally, until melted and smooth,
2 to 3 minutes. Serve the soup topped with
tortilla chips, the cheese sauce and sliced
jalapeo.
COVER
RECIPE
C
H
I
C
K
E
N

N
A
C
H
O

S
O
U
P
:

S
T
E
V
E

G
I
R
A
L
T
.

SALMON CHOWDER
WITH DILL
3 cups bottled clam juice or low-sodium
chicken broth
1 pound red-skinned potatoes, diced
2 carrots, thinly sliced
2 stalks celery, thinly sliced
white onion, diced
12 sprigs dill, plus chopped leaves
for topping
12 sprigs parsley
6 sprigs thyme
2 bay leaves
1 wide strip lemon zest
1 pound salmon fillet (preferably wild),
skin removed, cut into 4 pieces
cup heavy cream
Chopped fresh chives, for topping
1. Put the clam juice in a medium microwave-
safe bowl and microwave until very hot, about
5 minutes.
2. Meanwhile, scatter the potatoes, carrots,
celery, onion and garlic in a 6-quart slow
cooker. Tie the dill, parsley, thyme, bay leaves
and lemon zest together with twine and
add to the slow cooker. Pour in the hot clam
juice; cover and cook on high, 3 hours.
3. Season the salmon with 1 teaspoons salt
and teaspoon pepper. Stir the heavy cream
into the vegetables in the slow cooker, then
partially submerge the salmon in the liquid.
Cover and cook 30 more minutes.
4. Discard the herb bundle; season the
chowder with salt and pepper. Serve topped
with chives and dill.
JAMBALAYA
1 pound andouille sausage,
sliced inch thick
2 green bell peppers, chopped
2 stalks celery, sliced
1 bunch scallions, chopped
1 28-ounce can diced tomatoes
1 cup converted rice
2 teaspoons Cajun seasoning
2 bay leaves
teaspoon dried thyme
teaspoon cayenne pepper (optional)
1 pound large shrimp, peeled
and deveined
Chopped fresh parsley, for topping
1. Combine the sausage, peppers, celery,
scallions, tomatoes, rice, chicken broth,
Cajun seasoning, bay leaves, thyme and
cayenne in a 6-quart slow cooker.
2. Cover and cook on low, 4 hours, adding
the shrimp during the last 20 minutes of
cooking. Discard the bay leaves. Serve topped
with parsley.
s
l
o
w
-
c
o
o
k
e
r
F
i
s
h

&

V
e
g
g
i
e
s

Weeknight
Cooking
SPINACH AND
MUSHROOM LASAGNA
SERVES: 6 to 8
2 15-ounce containers part-skim
ricotta cheese
1 10-ounce package frozen chopped
spinach, thawed and squeezed dry
8 ounces cremini mushrooms, sliced
or basil
1 pounds part-skim mozzarella
cheese, shredded (about 6 cups)
cup grated parmesan cheese
(about 1 ounce)
1 32-ounce jar marinara sauce
12 to 18 lasagna noodles (not no-boil)
1. Stir the ricotta, spinach, mushrooms,
parsley, teaspoon salt and a few grinds of
pepper in a large bowl. In a medium bowl,
combine the mozzarella and parmesan.
2. Spread about cup marinara sauce in a thin
layer in a 6-quart slow cooker. Cover with a
single layer of uncooked lasagna noodles
(4 to 6 noodles), breaking them as needed
to t. Spread half of the ricotta mixture over
the noodles. Top with about one-third of the
remaining sauce, then sprinkle with about
one-third of the mozzarella mixture. Repeat
the layers (noodles, ricotta, sauce, mozzarella
mixture). Top with the remaining noodles, then
the remaining sauce and mozzarella mixture.
3. Cover and cook on low, 4 hours. Uncover
and let rest 15 minutes so the excess liquid
is absorbed.
CURRIED CHICKPEAS
AND SPINACH
1 onion, chopped
1 2-inch piece ginger, peeled and
finely grated
1 serrano chile pepper, seeded and
finely chopped
2 tablespoons curry powder
1 15-ounce can chickpeas (do not drain)
1 10-ounce package frozen chopped
spinach, thawed and squeezed dry
small head cauliflower, cut into florets
2 Yukon gold potatoes, cut into
-inch cubes
Kosher salt
8 ounces farmers cheese, crumbled
Naan or other flatbread, for serving
1. Heat the olive oil in a medium skillet over
medium-high heat. Add the onion and cook,
stirring occasionally, until lightly browned,
about 5 minutes. Add the garlic, ginger,
serrano pepper and curry powder and
continue cooking, 1 minute; set aside.
2. Combine the chickpeas and their liquid,
spinach, cauliower, potatoes, tomatoes,
teaspoon salt and the cooked onion mixture
in a 6-quart slow cooker. Cover and cook on
high, 3 hours. Scatter the cheese over the
vegetables, cover and cook 30 more minutes.
Serve with naan.
TEX-MEX CASSEROLE
SERVES: 6 to 8
2 15-ounce cans refried pinto beans
2 cups frozen corn (preferably
fire-roasted)
2 poblano chile peppers, seeded
and chopped
cup chopped fresh cilantro,
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes
and green chiles
2 cups shredded cheddar cheese
(about 8 ounces)
2 cups shredded muenster cheese
(about 8 ounces)
18 to 20 corn tostada shells
2 avocados, sliced
Sour cream and pickled jalapeos,
for topping (optional)
1. Combine the refried beans, frozen corn,
poblanos, cup cilantro, the cumin and chile
powder in a medium bowl. Combine the salsa,
tomatoes and the remaining cup cilantro
in a separate medium bowl. Toss the cheddar
and muenster cheese in a third bowl; set aside.
2. Spread about cup of the salsa mixture
in a thin layer in a 6-quart slow cooker. Top
with about 6 tostada shells, breaking them as
needed to cover the bottom. Spread half of
the bean mixture over the tostada shells, then
sprinkle with 1 cups of the cheese mixture
and 1 cup of the salsa mixture. Repeat the
layers (tostada shells, bean mixture, cheese,
salsa mixture), then top with the remaining
tostadas, cheese and salsa.
3. Cover and cook on low, 4 hours. Uncover
and let rest 15 minutes. Serve with the
sliced avocados, sour cream, cilantro and
pickled jalapeos.

Turn the page and see what culinary adventures await you in Louisiana!
No matter where your passions lie, you will nd a way to indulge them in Louisiana.
and your favorite catch
ADVERTISEMENT
shrimp oysters crabs sh
DID YOU KNOW?
White shrimp are tender
and easy to peel. Brown
shrimp are rmer.
WHEN TO BUY
White shrimp are caught
April through December.
Brown shrimp are caught
April through February.
THE 411
Shrimp should have a
mild fresh smell of the
sea. Shrimp are sized by
how many are in a pound,
with the price increasing
as shrimp become larger.
DID YOU KNOW?
In a blind taste test,
consumers chose
Louisiana oysters over
other oysters 85 percent
of the time.
WHEN TO BUY
Louisiana oysters are
largest during the cooler
months but are available
year-round.
THE 411
If an oyster closes its
shell when tapped, it is
ne for consumption. If it
does not, it is gapped
and should be discarded.
DID YOU KNOW?
Louisiana leads the
nation in production of
both hard- and soft-shell
crabs. The soft-shell
is the blue crab in its
molted state.
WHEN TO BUY
Available year-round,
but more plentiful in
warmer months.
THE 411
Look for Louisiana blue
crabs at seafood markets
and grocery stores.
DID YOU KNOW?
Louisianas rich
coastal marshes, blue
Gulf expanses and
freshwater ponds and
rivers offer more than
86 species of sh to
catch and cook.
WHEN TO BUY
Available year-round.
THE 411
Fresh sh should always
be bright and uniform.
The esh should be
moist, rm and cut
cleanly. Fillets should
have a fresh sea aroma.
p
ick
y
our
p
assion
Find out why Louisianians are so passionate about their seafood. The traditions of catching,
cooking and eating seafood are ingrained in their history, as well as their everyday lives.
From ne dining in the French Quarter of New Orleans to neighborhood crawsh boils,
seafood is everywhere. The next few pages give a glimpse into Louisianas passions. If you
crave more, visit LouisianaSeafood.com to learn about other ways that a Louisiana passion
can end up on your plate.

grilled louisiana shrimp
and ratatouille pasta
pan seared louisiana grouper
with creole jerk seasoning
ADVERTISEMENT ADVERTISEMENT
blue crab debris
passion
put your
on your
plate
FREE
LOUISIANA
SEAFOOD
T-SHIRT!
(see reverse
for details)

FISH:
4 (6 oz.) grouper llets
4 tbsp. Creole Jerk seasoning (see below)
1 tbsp. olive oil
CREOLE JERK SEASONING:
2 tbsp. onion powder
1 tbsp. dried chives
1 tbsp. dried thyme
1 tbsp. ground allspice
1 tbsp. dark brown sugar
1 tsp. black pepper
1 tsp. cayenne pepper
1 tsp. paprika
2 tsp. garlic powder
tsp. grated nutmeg
tsp. ground cinnamon

COMBINE all ingredients for Creole Jerk Seasoning in a small bowl.
Can be stored in an airtight container at room temperature before use.
HEAT a heavy-bottom skillet or black iron skillet to medium-high heat.
Season sh llets on both sides with Creole Jerk Seasoning. Pour olive oil
in a plate. Place the seasoned sh in the plate of olive oil and coat on both
sides. Carefully place sh in hot pan and cook until golden brown, about 3
minutes per side. SLICE on the bias and serve immediately. Makes 4 servings.
Nutritional Information: per 270g serving: Calories: 290, Total Fat: 6g, Saturated Fat: 1g,
Cholesterol: 95mg, Sodium: 160mg, Carbohydrates: 5g, Fiber: 1g, Sugars: 2g, Protein: 51g
STOCK:
8 whole blue crabs, cut in half
DEBRIS:
tbsp. extra-virgin olive oil
tbsp. unsalted butter
onion, small diced
cup celery, small dice
cup carrot, small dice
cup red bell pepper, diced
cup white wine
2 tbsp. white wine vinegar
6 oz. crab stock
8 oz. asparagus cut into 2'' pieces
6 oz. cremini mushrooms, sliced
1 lemon, zested and juiced
lb. Louisiana crabmeat
tsp. kosher salt
tsp. ground black pepper

HEAT medium stockpot over medium heat. Add crabs. Toss until color
brightens. Add 8 oz. of water. Simmer for 30 minutes. Strain, saving stock
and crabs. When cool, pick crabmeat and set aside. TOSS onion in tsp. of
olive oil and set aside. In a large stockpot, melt the butter over medium heat.
Add onion and cook until caramelized. Add celery, carrot, bell pepper and
garlic. Cook until vegetables are slightly tender. Add white wine and white
wine vinegar. Cook until liquid disappears. Add stock and crab shells, cover.
Simmer for 57 minutes. Remove lid and crab shells. Over medium-high heat,
reduce remaining liquid until syrupy. Add asparagus. Cook until tender. Add
mushrooms. Stir until mushrooms are tender. Reduce heat to low. Toss in
lemon juice and zest. Add Louisiana crabmeat and crabmeat picked from
the whole crabs and season with salt and pepper. Stir a few times and serve.
Makes 4 servings.
Nutritional Information: per 278g serving: Calories: 160, Total Fat: 2g, Saturated Fat: 0.5g,
LOUISIANA SHRIMP:
1 pound Louisiana shrimp,
peeled and deveined
5 basil leaves, torn
1 tbsp. oregano, torn
1 tbsp. thyme, torn
2 tsp. extra-virgin olive oil
1 tsp. kosher salt
1 tsp. ground black pepper
2 tbsp. minced garlic
RATATOUILLE PASTA:
cup extra-virgin olive oil
1 cup yellow onion, small dice
1 tsp. garlic, minced
cup no-sodium shrimp stock
1 large eggplant, medium dice
1 green bell pepper, diced
1 red bell pepper, diced
1 medium zucchini, diced
1 medium yellow squash, diced
1 cup chopped tomato
4 sprigs thyme leaves
5 fresh basil leaves, torn
1 tbsp. fresh parsley
Salt and pepper to taste
12 jumbo pasta shells
cup ricotta cheese
SHRIMP: Toss shrimp with torn basil, oregano and thyme, seasonings
and oil. Marinate for at least 2 hours. Set grill to medium heat and cook
shrimp thoroughly. RATATOUILLE: Coat onion with tsp. olive oil. Toss the
remainder of vegetables, except garlic, in remaining olive oil and set aside.
In a saucepot over medium heat, add onions and lightly caramelize. Add
garlic and cook for 23 minutes, stirring constantly. Add shrimp stock and
reduce by half. Add remaining vegetables and thyme, torn basil leaves and
fresh parsley. COOK until al dente and vibrant in color. Add tsp. of salt and
pepper. Cook for 5 minutes or until vegetables have softened. Stir well and
keep on low heat until serving. Cook pasta shells in boiling water until tender.
Drain well. Mix together cup of ricotta cheese with 1 cup of ratatouille.
Stir until cheese is well combined. STUFF the pasta shells and serve with
remaining ratatouille and Louisiana Shrimp. Makes 4 servings.
Nutritional Information: per 462g serving: Calories: 440, Total Fat: 7g, Saturated Fat: 1.5g,
pan seared louisiana grouper
with creole jerk seasoning
grilled louisiana shrimp
and ratatouille pasta
blue crab debris
FREE LOUISIANA SEAFOOD T-SHIRT!
Let us know where you like to shop or dine for Louisiana
seafood. Take our survey and claim your free T-shirt at
LouisianaSeafood.com/Survey. The rst 50 people will also
receive a Food Network Magazine special gift!*
ADVERTISEMENT ADVERTISEMENT
Blipp this card and instantly connect to Louisiana Seafoods
survey and claim your T-shirt and special gift.
fresh catch
*All while supplies last

2014 festivals location & date
Add some adventure to your itinerary and check out all the exciting culinary and cultural events
that Louisiana has to offer. Join us for one of our famous celebrations or dig into some of the
countrys most delicious foods. Our festivals and events are living illustrations of Louisianas
unique culture. If it walks, crawls, swims or ies, Louisianians will salute it with a festival before
tossing it in a gumbo pot.
Laissez les bons temps rouler! Visit LouisianaTravel.com
to nd your favorite culinary event in Louisiana.
ADVERTISEMENT
and your favorite festival
p
ick
y
our
p
assion
Franklin Parish Catsh Festival
Festival International de Louisiane
New Orleans Jazz & Heritage Festival
Breaux Bridge Crawsh Festival
New Orleans Wine & Food Experience
New Orleans Oyster Festival
Ruston Peach Festival
Delcambre Shrimp Festival
Fte Rouge
Festivals Acadiens et Croles
Louisiana Seafood Festival
Natchitoches Christmas Festival
of Lights
Winnsboro, April 12
Lafayette, April 2327
New Orleans, April 25May 4
Breaux Bridge, May 24
New Orleans, May 2124
New Orleans, May 31June 1
Ruston, June 2728
Delcambre, Aug. 1317
Baton Rouge, Aug. 2122
Lafayette, Oct. 1012
New Orleans, October
Natchitoches, Nov. 23Jan. 4

Go to glad.com for food protection pointers | #SAVEITSUNDAY
Save good food. From going bad.
F RESHNESS, WRAPPED UP
NI-23713

PHOTOGRAPH BY DAVID MALOSH
Weekend
Cooking
Making your own
cavatelli is easier
than you think.
See page 147.
131
Whip up pasta from scratch.
Then, plan an Easter feast
and cure your own salmon.
F
O
O
D

S
T
Y
L
I
N
G
:

A
D
R
I
E
N
N
E

A
N
D
E
R
S
O
N
;

P
R
O
P

S
T
Y
L
I
N
G
:

M
A
R
I
N
A

M
A
L
C
H
I
N
.

Weekend
Cooking
PHOTOGRAPHS BY CON POULOS
Glazed Ham with
Grape-Rhubarb Compote
l
Butter-Braised
Carrots and Leeks
l
Lemon-Parmesan
Roasted Potatoes
Easter
A Classic

GLAZED HAM WITH
GRAPE-RHUBARB
COMPOTE
SERVES: 8 to 12
3 large stalks rhubarb (about 1 pounds),
cut into -inch pieces
cup sugar
1 pound seedless red grapes, halved
(about 3 cups)
small red onion, thinly sliced
cup whole-grain mustard
1 teaspoon finely chopped fresh thyme,
plus sprigs for garnish
Kosher salt
cup packed light brown sugar
1 8-to-10-pound fully cooked
bone-in half ham
1. Combine the rhubarb, sugar and cup water
in a medium saucepan and bring to a boil.
Reduce the heat to medium and simmer until
the rhubarb is completely broken down, about
15 minutes. Strain through a ne-mesh sieve
into a separate saucepan, pressing rmly on the
rhubarb to squeeze out the syrup; reserve
the rhubarb. Set aside cup syrup for glazing.
2. Make the compote: Add cup of the
rhubarb solids to the remaining syrup in the
saucepan (discard the rest of the solids). Add
half of the grapes, the onion, 1 tablespoon
mustard, the chopped thyme, red pepper
akes and a pinch of salt. Bring to a boil, then
reduce the heat to medium low and simmer,
crushing the grapes with a wooden spoon,
until the grapes break down and the sauce
thickens, about 12 minutes. Add the remaining
grapes and 1 tablespoon mustard and simmer
6 more minutes. Let cool completely. (The
compote can be made up to 3 days ahead;
cover and refrigerate.)
3. Make the ham: Preheat the oven to 350.
Mix the brown sugar and the remaining
2 tablespoons mustard with the reserved
cup rhubarb syrup in a bowl; set aside.
Remove the skin and all but about inch fat
from the ham. Score the fat with a small sharp
knife in a tight crosshatch pattern, making the
cuts about inch apart. Put the ham at-side
down on a rack in a roasting pan. Add 1 cup
water to the pan and tent the ham with foil.
Roast 1 hours.
4. Increase the oven temperature to 375.
Uncover the ham and brush with the rhubarb-
mustard syrup. Continue roasting, brushing
with more syrup every 15 minutes, until the
ham is golden brown and glazed all over,
about 1 more hours. Transfer to a platter;
garnish with thyme sprigs. Serve with the
grape-rhubarb compote.
HOW TO CARVE A HAM
Set the ham flat-side
down on a cutting
board and remove
a thin slice from
the side thats less
meaty.
Position the ham
cut-side down (this
will stabilize it as
you carve). Make
downward cuts
toward the bone.
Flip the ham flat-side
down again and cut
along the bone to
remove the slices.
A B C
F
O
O
D
S
T
Y
L
I
N
G
: A
D
R
I
E
N
N
E
A
N
D
E
R
S
O
N
;

P
R
O
P
S
T
Y
L
I
N
G
: P
A
I
G
E
H
I
C
K
S
.

Weekend
Cooking
BUTTER-BRAISED
CARROTS AND LEEKS
6 bunches baby rainbow carrots
(3 pounds with tops)
2 large leeks, halved lengthwise
and cut into 1-inch pieces
5 tablespoons unsalted butter
Kosher salt
1 teaspoon finely grated lemon zest
teaspoon freshly grated nutmeg
cup chopped mixed fresh herbs
(such as tarragon, chives, mint,
parsley and/or basil)
1 tablespoon fresh lemon juice
1. Trim the tops of the carrots. Scrub the
carrots well but do not peel; halve lengthwise.
Wash the chopped leeks thoroughly.
2. Melt the butter in a wide pot over medium
heat. Add the leeks and teaspoon salt
and toss to coat. Cover and cook, stirring
occasionally, until almost tender, about
8 minutes. Add the carrots, lemon zest,
nutmeg, teaspoon salt, teaspoon pepper
and cup water. Cover and continue cooking,
stirring occasionally, until the carrots are
tender, 15 to 20 more minutes.
3. Add half of the herbs, the lemon juice,
and salt and pepper to taste; toss. Transfer
the vegetables to a platter and top with the
remaining herbs.

LEMON-PARMESAN ROASTED POTATOES ACTIVE: 30 min l TOTAL: 35 min l SERVES: 8
1 pounds baby Yukon gold potatoes, halved
1 pounds baby red-skinned potatoes, halved
Kosher salt
4 cups cubed day-old sourdough bread (crusts removed)
cup extra-virgin olive oil
2 cloves garlic, grated
2 teaspoons finely grated lemon zest, plus wedges for serving

1. Preheat the oven to 450. Put the potatoes in a large pot and cover
with cold water by 1 inch; season with salt. Bring to a boil and cook over
medium-high heat until just tender, about 7 minutes; drain.
2. Meanwhile, pulse the bread in a food processor to make coarse
crumbs; combine with the olive oil, garlic, lemon zest, 1 teaspoon salt
and a few grinds of pepper in a large bowl. Add the potatoes and toss.
3. Arrange the potatoes cut-side down on a baking sheet. Roast until
golden and tender, about 10 minutes. Sprinkle with the parsley and
parmesan; continue roasting until golden brown, about 5 more minutes.
Transfer to a serving dish, season with salt and serve with lemon wedges.

ADVERTISEMENT
Looking for a change from cereal or yogurt? Pick eggs.
They are an all
-
natural source of high
-
quality protein
that helps you maintain a healthy weight by keeping you
fuller longer. With no sugar or carbohydrates, eggs are
an obvious choice for a nutritious, affordable breakfast.
THE BREAKFAST NOOK:
WE E K DAY B R E A K FAS T
For health benets and easy breakfast recipes, visit IncredibleEgg.org/Recipes.
HARD-BOILED EGGS
Eggs are an all-natural nutritional powerhouse that contain six
grams of protein, vitamin D and all nine essential amino acids.
Eating one or two every morningat 70 calories per eggis a
nutritious way to start the day.
PLACE eggs in a saucepan large enough to hold them in a
single layer. ADD cold water to cover eggs by 1 inch. HEAT over
high heat just to boiling. REMOVE from burner. COVER pan.
LET EGGS STAND in hot water about 12 minutes for large
eggs (9 minutes for medium eggs; 15 minutes for extra large).
DRAIN immediately and serve warm. OR cool completely under
cold running water or in a bowl of ice water, then REFRIGERATE.
For easier peeling, use eggs that youve had in your refrigerator
for more than a week.
1
2
3
Prepare a dozen hard-boiled eggs before
the week starts and leave the eggshells on
to safely stash in your fridge. Pair your eggs
with our easy inspirations for a delicious
breakfast every morning.
SHAKE & EGGS
Blend a smoothie with fresh or
frozen fruit, your favorite milk
and a handful of spinach. Pair
with sliced hard-boiled eggs
topped with a thin spread of
low-fat mayonnaise.
COFFEE & EGGS
Prepare your morning cofee as
usual. Peel and dip hard-boiled
eggs in your favorite seasoned
salt. Wake up with a protein
punch and cafeine kick to
rev up your metabolism.
VEG & EGGS
Reheat leftover vegetables or
potatoes from last nights dinner
and sprinkle with chopped
hard-boiled eggs for the ultimate
breakfast bowl. Top with ketchup
or your favorite hot sauce.
American Egg Board

Gravlax is
salmon thats
cured in salt with
sugar and dill and not
smoked. Its different
from the lox sold
today, which is often
cold-smoked.

Try this at home:
Gravlax
Make brunch like an Iron Chef: Marc Forgione
shows you how to cure your own salmon.
Run the back of a chefs knife along the surface of the salmon to help reveal any bones.
Use tweezers to pull out the bones, dipping the tweezers in water so the bones slip of.
Pat the salmon dry with paper towels and set aside.
3. Prepare
the onions.
Toss the onions and lime juice in
a medium nonreactive bowl.
2. Make the cure.
Mix the salt, dill, fennel seeds,
coriander, peppercorns and brown
sugar in a bowl.
Weekend
Cooking
GRAVLAX
(plus 1 day curing) l SERVES: 6 to 8
1 pound center-cut
wild king salmon fillet,
skin removed
2 cups kosher salt
2 tablespoons chopped
fresh dill
1 tablespoon fennel seeds
1 tablespoon coriander
seeds
1 tablespoon cracked
white peppercorns
1 cup packed light
brown sugar
2 medium red onions,
thinly sliced
cup fresh lime juice
(from about 8 limes) F
O
O
D

S
T
Y
L
I
N
G
:

B
A
R
R
E
T
T

W
A
S
H
B
U
R
N
E
.

PHOTOGRAPHS BY PENNY DE LOS SANTOS
1. Remove the bones.

Spread half of the salt mixture on a large
sheet of plastic wrap, then top with half of
the onions. Place the salmon on top.
Spread the remaining onions and salt
mixture on the salmon, making sure to put
a little extra around the sides so the sh is
completely covered.
Wrap the salmon tightly in the plastic wrap.
Place in a baking dish to catch any liquid
that might leak. Refrigerate 24 to 36 hours.
Use a carving knife to cut the salmon in half lengthwise.
Trim of any remaining dark esh from the skin side
of each piece.
Slice on the bias as thinly as possible, wiping your knife
with a cold damp towel between slices. To store, wrap
the gravlax in plastic wrap and refrigerate up to 5 days.
6. Slice the gravlax. 5. Rinse and dry.
Carefully remove the plastic wrap and discard it (there will be a lot of liquid).
Reserve the onions to serve with the salmon. Rinse the salmon under cold
water and pat dry.
Weekend
Cooking
Gravlax is so easy to make,

and you can keep it in your
R
E
C
I
P
E

A
D
A
P
T
E
D

F
R
O
M

M
A
R
C

F
O
R
G
I
O
N
E
:

R
E
C
I
P
E
S

A
N
D

S
T
O
R
I
E
S

F
R
O
M

T
H
E

A
C
C
L
A
I
M
E
D

C
H
E
F

A
N
D

R
E
S
T
A
U
R
A
N
T
.

C
O
P
Y
R
I
G
H
T

2
0
1
4

B
Y

M
A
R
C

F
O
R
G
I
O
N
E
.

B
Y

A
R
R
A
N
G
E
M
E
N
T

W
I
T
H

H
O
U
G
H
T
O
N

M
I
F
F
L
I
N

H
A
R
C
O
U
R
T
.
refrigerator for a while. I like to drape
slices over warm scrambled eggs.
4. Cure the salmon.

PROMOTION
If your walls could talk,
theyd say subscribe.
GET TONS OF IDEAS FOR EVERY ROOM IN YOUR HOUSE.
SUBSCRIBE TODAY AND YOULL SAVE 55%.
save.hgtvmag.com

Weekend
Cooking
Pasta
by Hand
Try making pasta the
old-fashioned wayfrom scratch!
F
O
O
D

S
T
Y
L
I
N
G
:

A
D
R
I
E
N
N
E

A
N
D
E
R
S
O
N
;

P
R
O
P

S
T
Y
L
I
N
G
:

M
A
R
I
N
A

M
A
L
C
H
I
N
.

PHOTOGRAPHS BY DAVID MALOSH

Weekend
Cooking

CAVATELLI WITH ASPARAGUS
ACTIVE: 1 hr 15 min l TOTAL: 1 hr 30 min l SERVES: 4 to 6
2 cups all-purpose flour, plus more for dusting
8 ounces fresh ricotta cheese (about 1 heaping cup)
1 large egg
Kosher salt
1 stick unsalted butter
1 bunch asparagus, trimmed and thinly sliced
(leave the tips whole)
Grated zest and juice of 1 lemon
cup grated parmesan cheese (about 1 ounce),
1. Make the dough: Put the our in a large bowl and make a well
in the center. Mix the ricotta and egg in a small bowl with a fork
(g. A); add to the well. Using the fork and working your way
around the well, gradually mix the our into the ricotta mixture
until the dough is crumbly (g. B). If the dough is too dry to come
together, add up to 3 tablespoons water, a little at a time.
2. Turn the dough out onto a lightly oured surface and knead until
smooth and elastic, about 6 minutes (g. C). Wrap the dough in
plastic wrap and let rest at room temperature, 30 minutes. (The
dough can be made a day ahead and refrigerated; bring it to room
temperature before rolling.)
3. Divide the dough into 8 pieces. Working with 1 piece at a time
(and keeping the other pieces wrapped), roll the dough on the
counter with your hands into a -inch-thick log. With a knife or
bench scraper, cut the log into -inch pieces (g. D). Roll each
piece into a small ball. Flatten each ball of dough with your nger
(g. E). Place the back of a butter knife on the attened dough
and gently pull it toward you so the dough curls around the knife
(g. F). Repeat to form the remaining cavatelli; transfer to a oured
baking sheet as you go.
4. Bring a large pot of salted water to a boil. Transfer the cavatelli
to a colander and shake over the baking sheet to remove the
excess our. Add the cavatelli to the boiling water and cook until
al dente, about 5 minutes.
5. Meanwhile, melt the butter in a large skillet over medium-high
heat; add the asparagus and lemon zest and juice. Remove the
cavatelli with a strainer or slotted spoon and add directly to the
skillet along with cup of the pasta cooking water. Cook, stirring
gently, until the pasta is coated and the asparagus is tender,
3 to 4 minutes; season with salt and pepper. Stir in the parmesan
and parsley; serve with more parmesan.
How to make cavatelli
A
C
E
B
D
F
Ricotta is the secret to this tender pasta.

Weekend
Cooking
We used a food
processor to mix
this dough, but
you can also do it
by hand: Use the
well method on
page 147.

TORTELLONI IN MUSHROOM-
PARMESAN BROTH
ACTIVE: 1 hr 10 min l TOTAL: 2 hr l SERVES: 6
FOR THE PASTA
2 cups all-purpose flour,
plus more for dusting
2 large eggs
3 tablespoons extra-virgin
olive oil
FOR THE FILLING
10 ounces mixed
wild mushrooms
2 tablespoons extra-virgin
olive oil
Kosher salt
cup fresh ricotta cheese
cup chopped fresh chives
cup grated parmesan
cheese
1 large egg yolk
Pinch of freshly grated nutmeg
FOR THE BROTH
cup dried porcini
mushrooms (about
ounce), rinsed
1 onion, quartered
1 carrot, roughly chopped
2 stalks celery, roughly
chopped
1 large piece parmesan
cheese rind
5 sprigs parsley, plus
chopped leaves
for topping
3 sprigs thyme
1 teaspoon black
peppercorns
Kosher salt
1 wide strip of lemon zest
Chopped fresh chives,
for topping
1. Make the pasta dough: Pulse the our once or twice in a
food processor. Add the eggs and olive oil and pulse until
the dough gathers around the blade, 40 to 60 seconds (g. A).
Turn the dough out onto the counter and knead a few times, then
shape it into a smooth ball. Wrap the dough in plastic wrap and
let rest at room temperature, 30 minutes. (The dough can be made
a day ahead and refrigerated; bring it to room temperature
before rolling.)
2. Prepare the lling: Remove the mushroom stems and set aside
for the broth; nely chop the caps. Heat the olive oil in a large
skillet over medium heat. Add the chopped mushroom caps and
season lightly with salt; cook until they release their liquid, about
2 minutes. Increase the heat to medium high and cook until the
pan is dry and the mushrooms are golden brown, about 3 minutes.
Transfer to a bowl and let cool completely, then stir in the ricotta,
chives, parsley, parmesan, egg yolk and nutmeg.
3. Make the broth: Combine the reserved mushroom stems in a
large Dutch oven with the porcini, onion, carrot, celery, parmesan
rind, parsley and thyme sprigs, peppercorns, 1 teaspoon salt and the
lemon zest. Add 10 cups cold water and bring to a boil, then reduce
the heat to low and simmer until the broth is dark and reduced by
half, about 1 hours. Strain through a ne-mesh sieve into a clean
pot and season with salt; set aside.
4. Meanwhile, ll and shape the pasta: Cut the dough into 4 pieces.
Working with 1 piece at a time (and keeping the other pieces
wrapped), atten and shape the dough into a 3-inch square with
your hands (g. B). Dust a clean work surface with our; using a
oured rolling pin, roll out the dough into a 10-inch square, about
inch thick (g. C). Trim the edges so they are straight, then
cut the dough into sixteen 2-to-2-inch squares (g. D). Place a
heaping teaspoonful of lling in the center of each square. With
damp ngers, lightly moisten the edges of the dough; fold the
square diagonally to form a triangle, pressing out any air pockets
around the lling (g. E). Bring the 2 opposite points of the triangle
together around your nger to form a ring (g. F); lightly moisten
and pinch the points together to seal. Transfer to a well-oured baking sheet
as you go. Repeat to form the remaining tortelloni.
5. Bring a large pot of salted water to a boil. Bring the prepared mushroom
broth to a simmer. Add the tortelloni to the boiling water. After they oat to
the top, cook until al dente, 3 to 4 more minutes. Divide the mushroom broth
among 6 bowls. Drain the tortelloni in a colander, then divide among the
bowls. Top with chopped chives and parsley.
A
C
E
B
D
F
How to make tortelloni

Weekend
Cooking
Orecchiette means little ears in I talian.

ORECCHIETTE WITH
HAM AND LEEKS
ACTIVE: 1 hr 15 min l TOTAL: 1 hr 45 min l SERVES: 4 to 6
cup fine semolina flour
1 scant cup all-purpose flour, plus more for dusting
Kosher salt
2 leeks (white and light green parts only),
halved lengthwise and sliced
1 cup diced ham
2 cloves garlic, finely chopped
1 tablespoon fresh thyme
1 cup fresh or thawed frozen peas
cup low-sodium chicken broth
cup heavy cream
Juice of lemon
1. Make the dough: Whisk the semolina and all-purpose our in
a large bowl. Mound on a work surface and make a well in the
center (g. A). Pour cup cold water into the well. Using a fork
and working your way around the well, gradually mix the our into
the water (g. B). Continue mixing until the dough is crumbly. If the
dough is too dry to come together, add up to cup more water,
a little at a time.
2. Knead the dough until smooth and elastic, about 6 minutes
(g. C). Wrap in plastic wrap and let rest at room temperature,
30 minutes. (The dough can be made a day ahead and refrigerated;
bring it to room temperature before rolling.)
3. Divide the dough into 4 pieces. Working with 1 piece at a time
(and keeping the other pieces wrapped), roll the dough on the
counter with your hands into a -inch-thick log (g. D). With a
knife or bench scraper, cut the log into -inch pieces; roll each
piece into a small ball. With oured hands, press your thumb into
a dough ball and drag it toward you to form a bowl shape (g. E);
put the dough on the tip of your index nger and turn it inside out
(g. F). Repeat to form the remaining orecchiette; transfer to a
oured baking sheet as you go.
4. Bring a large pot of salted water to a boil. Meanwhile, melt
the butter with the olive oil in a large skillet over medium heat.
Add the leeks and cook, stirring occasionally, until softened but
not browned, 7 to 8 minutes. Add the ham and cook until heated
through, about 3 minutes. Stir in the garlic and thyme and cook
1 minute. Add the peas and broth and bring to a simmer. Stir in the
heavy cream and lemon juice, season with salt and pepper and
simmer until the peas are tender, about 5 minutes for frozen,
10 minutes for fresh.
5. Transfer the orecchiette to a colander and shake over the
baking sheet to remove the excess our. Add the orecchiette
to the boiling water and cook until al dente, about 8 minutes.
Remove with a strainer or slotted spoon and add directly to the
skillet with the ham and peas. Toss, adding spoonfuls of the pasta
cooking water to loosen, if necessary. Remove from the heat and
stir in the parmesan.
A
C
E
B
D
F
Fresh pasta can
be frozen for up to
2 months. Freeze on
baking sheets, then
transfer to zip-top
bags. Cook from
frozen, about
2 extra minutes.
How to make orecchiette

/ Trademarks Mars, Incorporated 2014.
Super Easter Cookie
Shape sugar cookie dough (premade dough
makes it easy) in Easter shapes, bake, then
decorate with frosting, shredded coconut and
tasty M&MS Brand Chocolate Candies.
Exceptional Easter Cake
Bake and frost your favorite cake, then decorate
it with colorful M&MS Brand Chocolate
Candies. If its large enough, you can spell out
Happy Easter in delicious M&MS!
FOR MORE EASTER INSPIRATION
VISIT BAKINGWITHMMS.COM.
Who doesnt love a holiday that spotlights so many
sweet treats? If youre looking for ways to make Easter
celebrated this year on April 20even more colorful
and way more yummy, look no further than the chocolatey
deliciousness of M&MSBrandChocolateCandies.
CHOCOLATE CANDIES
ADVERTISEMENT

This guy is
giving me
the willies.
They make every basket complete.
#
betterwithmms

PHOTOGRAPH BY RALPH SMITH
Party Time
Serve cocktails with mini ice rings.
Then, update some retro recipes and
try a new twist on lemon meringue.
Put a Ring in It
Were not sure why punch-bowl ice rings ever went out of style
theyre an ingenious way to chill a big batch of cocktails. Try this
fun variation on the idea: Freeze individual rings of orange juice in a
mini Bundt pan (fill just halfway) and place in a classic cocktail glass
with some sparkling wine. Its a mimosaonly cooler. F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

F
O
O
D

S
T
Y
L
I
N
G
:

M
A
G
G
I
E

R
U
G
G
I
E
R
O
;

P
R
O
P

S
T
Y
L
I
N
G
:

P
A
M
E
L
A

D
U
N
C
A
N

S
I
L
V
E
R
.

I
N
S
E
T
:

I
M
A
G
E

R
E
P
R
I
N
T
E
D

F
R
O
M

T
H
E

A
M
E
R
I
C
A
N

W
O
M
A
N
S

C
O
O
K
B
O
O
K
.

C
O
P
Y
R
I
G
H
T

1
9
5
6

B
Y

B
O
O
K

P
R
O
D
U
C
T
I
O
N

I
N
D
U
S
T
R
I
E
S
,

I
N
C
.

B
Y

C
U
L
I
N
A
R
Y

A
R
T
S

I
N
S
T
I
T
U
T
E
,

C
H
I
C
A
G
O
.

This beautya noodle ring
filled with creamed chicken from
The American Woman's Cookbook
(1962)just needed to loosen
up: We played off the original
ingredients and turned the dish
into a pretty spring pasta.
New!
AS
You can always learn from the past:
We dug up some vintage recipes for molds
and gave them a modern makeover.
PHOTOGRAPHS BY CHRISTINA HOLMES

Kosher salt
1 shallot, chopped
2 stalks celery, thinly sliced, plus
chopped leaves for topping
2 carrots, shredded
1 teaspoon chopped fresh thyme
cup dry sherry or white wine
1 cups heavy cream
Pinch of freshly grated nutmeg
1 pounds skinless, boneless chicken breasts,
cut into thin strips
1 cup grated gruyre cheese (about 4 ounces)
cup grated parmesan cheese
12 ounces fresh fettuccine
1 cup sugar snap or snow peas,
strings removed and thinly sliced
1. Bring a large pot of salted water to a boil. Meanwhile, melt the butter in a large
skillet over medium-high heat. Add the shallot and cook until slightly softened, about
1 minute. Add the celery, carrots, thyme, teaspoon salt and a few grinds of pepper
and cook until the vegetables soften, about 2 minutes. Add the sherry and cook until
slightly reduced, about 2 minutes. Stir in the heavy cream and nutmeg and bring to
a boil. Reduce the heat to medium low and simmer until the sauce thickens slightly,
about 5 minutes.
2. Add the chicken to the sauce; increase the heat to medium and simmer until just
cooked through, about 3 minutes. Add the gruyre and parmesan and continue
simmering, stirring occasionally, until the cheese melts and the sauce thickens, about
2 minutes (do not boil). Add the parsley; season with salt and pepper.
3. Add the pasta to the boiling water and cook as the label directs. Drain, then add to
the sauce and toss. Sprinkle in the peas; serve topped with celery leaves.
CREAMY CHICKEN PASTA ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6

I
N
S
E
T
:

I
M
A
G
E

R
E
P
R
I
N
T
E
D

F
R
O
M

C
O
U
N
T
R
Y

C
O
O
K
I
N
G

W
I
T
H

F
L
A
I
R
.

C
O
P
Y
R
I
G
H
T

1
9
7
5

B
Y

C
A
L
I
F
O
R
N
I
A

M
I
L
K

A
D
V
I
S
O
R
Y

B
O
A
R
D
.

B
Y

C
A
L
I
F
O
R
N
I
A

M
I
L
K

A
D
V
I
S
O
R
Y

B
O
A
R
D
.
GRAPEFRUIT-ARUGULA SALAD
This trio of gelatin salads from
Country Cooking with Flair (1975)
inspired three new appetizers.
The grapefruit-yogurt mold (middle)
became a salad, the pineapple-orange
cottage cheese mold (top) became
crostini, and the beet-horseradish
mold (bottom) became
soup shooters.
1 cup walnuts
1 tablespoon unsalted butter, melted
2 teaspoons packed light brown sugar
1 teaspoon ground cumin
teaspoon paprika
Pinch of cayenne pepper
Kosher salt
cup plain Greek yogurt
Juice of lemon
1 tablespoon honey
2 teaspoons rice vinegar (not seasoned)
Freshly ground black pepper
2 pink grapefruits
2 stalks celery, thinly sliced
2 heads Belgian endive,
cut into large pieces
5 cups baby arugula
1 small bunch chives, cut into -inch pieces
1. Preheat the oven to 375 and line a baking
sheet with parchment paper. Combine the
walnuts, melted butter, brown sugar, cumin,
paprika, cayenne and teaspoon salt in a
medium bowl; toss, then spread the nuts on
the prepared baking sheet. Bake until the nuts
are golden brown, about 10 minutes. Stir, then
set aside to cool.
2. Meanwhile, make the dressing: Whisk the
yogurt, lemon juice, honey, rice vinegar and a
pinch each of salt and black pepper in a small
bowl; set aside.
3. Trim the tops and bottoms of the grapefruits,
then use a paring knife to remove the peel and
white pith. Cut between the membranes to
release the segments into a large bowl.
4. Add the spiced walnuts, celery, endive,
arugula and chives to the bowl with the
grapefruit. Add the yogurt dressing, season
with salt and pepper and toss.

12 -inch-thick baguette slices
cup diced pineapple
2 tablespoons honey
2 teaspoons chopped fresh mint
teaspoon grated orange zest
Kosher salt
cup cottage or ricotta cheese
1. Preheat the broiler. Arrange the baguette slices
on a baking sheet and broil until golden brown,
1 to 2 minutes per side.
2. Combine the pineapple, honey, mint, orange
zest and a pinch of salt in a small bowl. Spoon
some cheese onto each crostini, then top with the
pineapple mixture.
PINEAPPLE-ORANGE CROSTINI ACTIVE: 5 min l TOTAL: 10 min l MAKES: 12 crostini
CHILLED BEET SOUP SHOOTERS
ACTIVE: 20 min l TOTAL: 3 hr (plus chilling) l MAKES: 12 to 16 shooters
1. Combine the beets, tomatoes, garlic, cloves, 4 cups water, the chicken broth,
teaspoon salt and a few grinds of pepper in a pot. Bring to a boil, then reduce
the heat to medium low; simmer until the beets are tender, about 30 minutes.
2. Working in batches, puree the soup in a blender until smooth; transfer to
a large bowl. Whisk in cup yogurt and season with salt and pepper. Let the
soup cool slightly, then cover and refrigerate until cold, about 2 hours.
3. Mix the remaining cup yogurt with the horseradish in a small bowl;
season with salt. Thin the soup with a little water, if necessary. Serve in shot
glasses; top with the horseradish yogurt and dill.
1 pound beets, peeled and
cut into -inch pieces
2 plum tomatoes, chopped
1 small clove garlic, minced
Pinch of ground cloves
1 cups plain whole-milk yogurt
1 tablespoon horseradish
Fresh dill or mint, for topping

PIMIENTO MEATBALLS
WITH OLIVE TAPENADE
MAKES: about 24 mini meatballs
FOR THE TAPENADE
cup pitted green olives
1 cup fresh parsley
5 scallions, roughly chopped
1 tablespoons capers, drained and rinsed
1 small clove garlic, roughly chopped
2 teaspoons dijon mustard
FOR THE MEATBALLS
1 pound ground beef chuck
1 4-ounce jar pimientos, drained,
patted dry and chopped
cup panko breadcrumbs
1 large egg, lightly beaten
Kosher salt
1 tablespoon packed light brown sugar
1 teaspoon red wine vinegar
1. Prepare the tapenade: Soak the olives
in warm water, 5 minutes; drain. Combine
the olives, parsley, scallions, capers, garlic,
mustard and olive oil in a food processor
and pulse several times.
2. Prepare the meatballs: Put the ground
beef in a large bowl and add cup of the
tapenade (reserve the rest for serving).
Add the pimientos, breadcrumbs, egg and
teaspoon salt and mix with your hands until
combined. Dampen your hands and form into
1-inch meatballs (about 24).
3. Heat the olive oil in a large nonstick skillet
over medium-high heat. Add the meatballs
and cook, turning, until browned on all sides,
about 5 minutes; transfer to a plate. Add the
tomato paste to the skillet and cook, stirring,
until slightly darkened, about 1 minute. Add
the chicken broth, brown sugar and vinegar
and cook, stirring, until the sugar dissolves.
4. Return the meatballs to the skillet; reduce
the heat to medium and simmer, occasionally
spooning the liquid over the meatballs, until
the liquid is reduced by half and the meatballs
are cooked through, 30 to 40 minutes. Transfer
to a platter. Serve with the reserved tapenade.
This spectacular jellied beef mold
appeared in Farm Journal's Country
Cookbook (1959). Unmolded,
it became a fun party snack:
beef-pimiento meatballs with
a green olive tapenade.
I
N
S
E
T
:

I
M
A
G
E

R
E
P
R
I
N
T
E
D

F
R
O
M

F
A
R
M

J
O
U
R
N
A
L
'
S

C
O
U
N
T
R
Y

C
O
O
K
B
O
O
K
.

C
O
P
Y
R
I
G
H
T

1
9
5
9

B
Y

F
A
R
M

J
O
U
R
N
A
L
,

I
N
C
.

B
Y

F
A
R
M

J
O
U
R
N
A
L

M
E
D
I
A
.

Food Network stars reinvent the
classic brunch cocktail.
PHOTOGRAPHS BY CHRISTINA HOLMES
F
O
O
D

S
T
Y
L
I
N
G
:

M
A
G
G
I
E

R
U
G
G
I
E
R
O
;

P
R
O
P

S
T
Y
L
I
N
G
:

P
A
M
E
L
A

D
U
N
C
A
N

S
I
L
V
E
R
.

FOR THE TOMATO VODKA
1 pound ripe tomatoes
1 750-ml bottle 80-proof vodka
FOR THE BLOODY MARYS
1 pounds cherry or grape tomatoes,
rinsed and dried
2 teaspoons hot sauce
1 to 3 tablespoons freshly squeezed
lemon juice, to taste
Kosher salt
1. Make the tomato vodka: Cut each of the
tomatoes into 8 pieces and put them in a
large glass jar. Add the vodka, stir to combine
and cover. Put in a cool, dark place for at least
5 days and up to 7 days, stirring every day.
After 5 to 7 days, strain through a ne-mesh
strainer and discard the solids. To store, pour
the tomato vodka back into its original bottle
and keep in a cool, dark place.
2. Make the Bloody Marys: Put the cherry
tomatoes, hot sauce, Worcestershire sauce,
lemon juice and teaspoon salt in a blender,
cover and blend on high speed for 1 minutes.
Fill an ice cube tray with about 2 cups of the
juice; freeze overnight. Pour the remaining juice
into a lidded container and reserve on the
counter overnight. (Refrigeration will destroy
these particular avors and aromas.)
3. Just before serving, put 3 frozen cubes in
each of 4 Collins glasses and add 1 ounces
tomato vodka to each glass. Stir the reserved
juice, pour 4 ounces into each glass and
serve immediately.
ALTON BROWNS BLOODY MARYS WITH TOMATO VODKA
MAKES: 4 drinks (plus extra tomato vodka)
Make Altons
tomato vodka
ahead of time and
keep it on hand:
It infuses for at
least 5 days.

1. Fill 2 mason jars with ice. Divide the vodka between the jars and
squeeze in the lime juice. Add a few sprinkles of steak seasoning,
2 or 3 dashes of Worcestershire sauce and a dash of cayenne pepper
to each. Divide the tomato juice between the jars and add a dash each
of salt and pepper to each jar.
2. Use a celery stalk to push a squeezed lime half into the bottom of
each jar, then stir everything around with the celery. (If you prefer
an iceless Bloody Mary, screw on the lid of each mason jar and shake
for 20 to 30 seconds, then use the lid of the jar as a strainer and
pour into glasses.)
REE DRUMMONDS BLOODY MARYS MAKES: 2 drinks
cup vodka
1 to 2 limes (depending on how juicy they are),
halved
Montreal steak seasoning (or other steak
seasoning or seasoned salt)
4 to 6 dashes Worcestershire sauce
Cayenne pepper
1 cups good-quality tomato juice
Salt and freshly ground black pepper
Leafy celery stalks, for serving
R
E
C
I
P
E

F
R
O
M

T
H
E

P
I
O
N
E
E
R

W
O
M
A
N

C
O
O
K
S
:

F
O
O
D

F
R
O
M

M
Y

F
R
O
N
T
I
E
R

B
Y

R
E
E

D
R
U
M
M
O
N
D
.

C
O
P
Y
R
I
G
H
T

2
0
1
2

B
Y

R
E
E

D
R
U
M
M
O
N
D
.

B
Y

A
R
R
A
N
G
E
M
E
N
T

W
I
T
H

W
I
L
L
I
A
M

M
O
R
R
O
W

C
O
O
K
B
O
O
K
S
,

A
N

I
M
P
R
I
N
T

O
F

H
A
R
P
E
R
C
O
L
L
I
N
S

P
U
B
L
I
S
H
E
R
S
.

MARCELA VALLADOLIDS
BEER BLOODY MARYS
MAKES: 4 drinks
cup fresh lime juice, plus wedges
for garnish
3 cups tomato-clam juice (or 3 cups
tomato juice mixed with cup clam juice)
teaspoon hot sauce
Coarse salt, for rimming the glasses
2 12-ounce cans beer, chilled
Celery stalks, for garnish
1. Combine the lime juice, tomato-clam juice
and hot sauce in a pitcher. Mix well and
refrigerate until ready to serve.
2. Spread a small amount of salt in a shallow
saucer. Moisten the rims of 4 tall glasses with
water and dip in the salt. Fill with ice, then
ll halfway with the tomato-clam juice
mixture. Top with beer and garnish with
celery stalks and lime wedges.

4 green tomatoes, roughly chopped
1 hothouse cucumber, roughly chopped,
plus spears for garnish
2 stalks celery, roughly chopped
3 cups seedless green grapes,
plus more for garnish
1 jalapeo pepper, seeded
2 tablespoons horseradish
1 tablespoon superfine sugar
2 lime wedges, plus more
for the glasses
2 to 3 ounces vodka, chilled
TYLER FLORENCES WHITE BLOODY MARYS MAKES: 2 to 4 drinks
1. Add the tomatoes, cucumber, celery, grapes and jalapeo to a blender and
puree. Line a sieve with cheesecloth, set over a large bowl and pour in the pureed
mixture. Set the bowl in the refrigerator while it strains, about 30 minutes.
2. Once the liquid has been extracted, remove the bowl from the refrigerator and
discard the solids. Combine the horseradish, superne sugar and 2 lime wedges
in a pitcher and muddle with a wooden spoon. Stir in the tomato juice mixture,
the vodka and some crushed ice until combined.
3. Combine 1 tablespoon each salt and pepper on a small plate. Rub a lime
wedge around the rim of each glass, then dip the glass in the salt and pepper
mixture. Pour the drink into glasses and garnish with cucumber spears and a few
grape halves.

Enjoy all your favorite music instantly and wirelessly.
Now you can listen to your CDs, MP3s, AM/FM radio, Pandora
and other
Internet radio all from one system. And with six programmable presets,
you can hear your favorite playlists, albums or stations wherever
they are at the touch of a button. Small enough to fit in any room in
your house and powerful enough to fill it with lifelike sound, the Wave

SoundTouch
TM
connects to your existing home Wi-Fi
network, so no
extra equipment is necessary to stream your music. Try it risk-free for
90 days with free shipping and, if youre not fully satisfied, free return
shipping. And when you call, ask how you can make easy payments with
no interest charges from Bose. Listening to your music has never been
simpler or better. To order, call or visit us online today.
I love CDs.
He loves Internet radio.
Whats not to love?
Order now directly from Bose. 1.800.411.8072, ext. TZ996 | Bose.com/WaveWifi
2014 Bose Corporation. The distinctive designs of the Wave
music system and wireless note are trademarks of Bose Corporation. Pandora is a registered trademark of
Pandora Media, Inc. Wi-Fi is a registered mark of the Wi-Fi Alliance. A home Wi-Fi network and Internet access are required. Financing and audition offers not to be combined
with other offers or applied to previous purchases, and subject to change without notice. Offer valid 12/3/13-3/31/14. Risk-free refers to 90-day trial only and requires product
purchase. Delivery is subject to product availability. CC013617
Special 90-day,
risk-free audition.

meringue!
LIVING
FOR
LEMON
PHOTOGRAPHS BY CON POULOS
We created four
new desserts that every
lemon meringue fan
will love.
F
O
O
D

S
T
Y
L
I
N
G
:

C
H
R
I
S
T
I
N
E

A
L
B
A
N
O
;

P
R
O
P

S
T
Y
L
I
N
G
:

C
H
R
I
S
T
I
N
A

L
A
N
E
.


FOR THE ICE CREAM CAKE
cup fresh lemon juice (from about 4 lemons)
cup sugar
Vegetable oil, for brushing
1 quarts lemon sherbet, softened
1 pints vanilla ice cream, softened
8 to 12 soft ladyfingers
FOR THE MERINGUE
6 large egg whites, at room temperature
Pinch of cream of tartar
1 cup sugar
1. Combine the lemon juice and sugar in a small saucepan with
cup water. Bring to a boil, then reduce the heat to medium and
simmer until the mixture is syrupy, 10 to 15 minutes. Transfer to a
small bowl and set aside to cool.
2. Make the ice cream cake: Brush a 5-by-9-inch loaf pan with
vegetable oil and line with plastic wrap. Scoop the lemon sherbet into
the pan and spread into an even layer. Top with the vanilla ice cream
in an even layer. Place a piece of plastic wrap directly on the ice
cream and press with your hands to smooth the surface and rmly
pack the ice cream. Freeze 30 minutes.
3. Uncover the ice cream and arrange the ladyngers in a single layer
on top, trimming them as needed to t. Brush the ladyngers with
half of the prepared lemon syrup. Cover with plastic wrap and freeze
until rm, at least 2 hours or overnight.
4. Make the meringue: Beat the egg whites and cream of tartar in a
large bowl with a mixer on medium-high speed until foamy, about
2 minutes. Gradually beat in the sugar, then increase the mixer speed
to high and beat until stif shiny peaks form, about 4 more minutes.
5. Uncover the cake and invert onto a parchment-lined baking sheet;
let the pan stand overturned until the cake slips out. Remove the
plastic wrap and cover the cake completely with the meringue,
using the back of a spoon to make swirly peaks. Freeze until rm,
at least 2 more hours.
6. Preheat the oven to 500. Bake the cake until the meringue peaks
are golden, 3 to 5 minutes, or brown the meringue with a kitchen
torch. Let the cake soften 10 minutes at room temperature before
slicing. Serve with the remaining lemon syrup for drizzling.
LEMON MERINGUE BAKED ALASKA ACTIVE: 1 hr l TOTAL: 5 hr l SERVES: 8 to 12


FOR THE MERINGUE
4 large egg whites
cup granulated sugar
cup confectioners sugar
FOR THE LEMON CURD
3 large egg yolks
teaspoon finely grated lemon zest
4 tablespoons cold unsalted butter, cut into small pieces
FOR THE GINGER CREAM
1 cup cold heavy cream
3 tablespoons confectioners sugar, plus more for dusting
2 tablespoons finely chopped crystallized ginger
1. Preheat the oven to 200. Line a baking sheet with parchment
paper. Draw two 4-by-13-inch rectangles about 2 inches apart on the
parchment, then ip it over so it is marked-side down.
2. Make the meringue: Beat the egg whites in a medium bowl with a
mixer on medium-high speed until foamy, about 1 minute. Gradually
beat in the granulated sugar and continue beating until stif shiny
peaks form, about 6 minutes. Gently fold in the confectioners sugar
with a rubber spatula (do not overmix).
3. Transfer the meringue to a pastry bag tted with a -inch round tip.
Using the rectangles as a guide, pipe 4-inch-long lines of meringue
side by side in each rectangle. (The lines should touch each other.)
Transfer to the oven and bake, rotating the baking sheet occasionally,
until the meringue is rm and crisp but not brown, about 2 hours.
Remove from the oven and let cool completely on the baking sheet.
4. Meanwhile, make the lemon curd: Combine the egg yolks, lemon
zest, lemon juice and granulated sugar in a medium saucepan; cook
over medium heat, whisking, until thickened, about 7 minutes. Whisk
in the butter, a few pieces at a time, until incorporated. Transfer the
curd to a small bowl, then set in a larger bowl of ice; stir occasionally
until the curd is completely cool, then refrigerate until ready to use.
5. Make the ginger cream: Combine the heavy cream, confectioners
sugar, crystallized ginger and vanilla in a bowl and beat with a mixer
on medium-high speed until stif peaks form, about 5 minutes.
6. Assemble the napoleon: Place a meringue rectangle on a platter.
Spoon the lemon curd on top, leaving a -inch border. Top with
the ginger cream. Place the other meringue rectangle on top and
gently press; refrigerate 1 hour. Dust with confectioners sugar
before serving.
LEMON MERINGUE NAPOLEON WITH GINGER CREAM
ACTIVE: 50 min l TOTAL: 3 hr 10 min (plus chilling) l SERVES: 6

FOR THE CRUSTS
1 cup all-purpose flour
cup blanched almonds
cup sugar
teaspoon salt
1 stick cold unsalted butter, cut into small pieces,
plus more for the pans
FOR THE FILLING
1 cup sugar
2 tablespoons finely grated lemon zest (from 2 lemons)
cup fresh orange juice (from 1 orange)
2 tablespoons cornstarch
1 large egg plus 3 egg yolks
6 tablespoons unsalted butter, cut into pieces
3 tablespoons limoncello or other lemon-flavored liqueur
FOR THE MERINGUE
3 large egg whites
teaspoon cream of tartar
7 tablespoons sugar
1. Make the crusts: Pulse the our, almonds, sugar and salt in a food
processor until the nuts are nely ground. Add the butter and pulse
until the mixture looks like coarse meal. Add 3 tablespoons ice water
and pulse until the dough starts coming together. Turn the dough out
onto a piece of plastic wrap, pat into a disk and wrap in the plastic.
Refrigerate until cold but still malleable, about 15 minutes. Meanwhile,
preheat the oven to 375.
2. Lightly butter four 4-inch tart pans with removable bottoms. Divide
the prepared dough into 4 pieces, then press into the bottom and
up the side of each prepared pan. Freeze until rm, about 10 minutes,
then use a paring knife to trim the excess pastry.
3. Place the tart shells on a baking sheet, line each with foil and ll with
pie weights or dried beans. Bake until golden around the edges, about
20 minutes. Remove the foil and weights and continue baking until the
crusts are golden brown all over, 5 to 10 more minutes. Let cool, then
carefully loosen the crusts but leave in the pans on the baking sheet.
4. Meanwhile, make the lling: Whisk the sugar, lemon zest, lemon
juice, orange juice, cornstarch and cup water in a medium saucepan
until smooth. Whisk in the whole egg and egg yolks. Cook over
medium heat, whisking, until the mixture simmers, about
5 minutes. Add the butter and limoncello and continue whisking over
medium heat until thick like pudding, 4 to 6 more minutes. Spoon the
curd into the prepared crusts.
5. Make the meringue: Beat the egg whites in a medium bowl with
a mixer on medium speed until foamy, about 1 minute. Sprinkle in
the cream of tartar and continue beating until soft peaks form, about
3 minutes. Gradually beat in the sugar and beat until stif shiny peaks
form, 4 to 5 more minutes. Transfer the meringue to a pastry bag
tted with a star tip and pipe onto the tarts. Bake at 375 until the
meringue is set and golden, about 15 minutes. Let cool completely
before unmolding.
LEMON MERINGUE TARTLETS
ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l MAKES: 4 tartlets

Fresh & Naturally Sweet

2
0
1
4

D
o
m
in
o

F
o
o
d
s
,

I
n
c
.
Agave
Fresh Fruit Salsa
1 lb. fresh strawberries
4 fresh apricots OR 2 large peaches
1
1
/2 cups fresh, chopped pineapple
1
1
/2 cups fresh blueberries
1
1
/2 tbsp fresh lime juice
1
/2 cup Domino
Organic Blue Agave Syrup

1-3 tbsp chili powder
1 tsp finely chopped fresh cilantro
1
/2 tsp finely chopped fresh mint
Dice strawberries, apricots and
pineapple into 1/2-inch pieces. In a
large bowl, combine all fruit and set
aside. In a small bowl, combine lime
juice and Agave Syrup. Add 1
tablespoon of chili powder (increase
by teaspoonfuls to reach desired flavor);
mix well. Add agave mixture, cilantro
and mint to the fruit, tossing until
combined. Serve immediately.
For our Sugar N Spice Chips
recipe and more information, visit
dominoagave.com.
Enjoy our Fruit Salsa with a little kick :)
TM
#dominosugar
Domino
Organic Blue Agave Nectars are delicious

liquid sweeteners, with a low glycemic index, that are
made from the core of the blue agave plant. Low
glycemic foods help keep energy levels balanced
and are a good part of a healthy diet.
the
Real Way
to do
S
weet!
Organic
Blue Agave Nectars

FOR THE CUPCAKES
teaspoon baking powder
teaspoon salt
2 large eggs
1 cups granulated sugar
1 cup whole milk
cup vegetable oil
Finely grated zest of 2 lemons
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
FOR THE MERINGUE
2 large egg whites
teaspoon salt
cup light corn syrup
FOR THE GLAZE
2 cups confectioners sugar
1 tablespoon limoncello or other
lemon-flavored liqueur (optional)
6 to 7 drops yellow food coloring (optional)
1. Make the cupcakes: Preheat the oven to 350 and line a 12-cup
mufn pan with paper liners. Whisk the our, baking powder, baking
soda and salt in a bowl until combined. Whisk the eggs, granulated
sugar, milk, vegetable oil, lemon zest, lemon juice and vanilla in a large
bowl until combined. Whisk the our mixture into the egg mixture.
2. Divide the batter evenly among the prepared mufn cups, lling them
to just below the rim. Bake until a toothpick inserted into the center of a
cupcake comes out clean, 25 to 30 minutes. Let cool 15 minutes in the
pan, then transfer to a rack to cool completely.
3. Make the meringue: Beat the egg whites and salt in a large bowl
with a mixer on medium speed until foamy, about 1 minute. Increase
the mixer speed to high and gradually beat in 2 tablespoons granulated
sugar; beat until stif shiny peaks form, about 3 minutes.
4. Combine the remaining 6 tablespoons granulated sugar, the corn
syrup and cup water in a saucepan over medium-high heat. Cook
until the mixture registers 245 on a candy thermometer, about
6 minutes; remove from the heat. With the mixer on medium speed,
slowly pour the hot sugar syrup into the egg whites; increase the
speed to high and beat until the meringue is ufy and cool, about
6 minutes. Beat in the vanilla. Transfer the meringue to a pastry bag
tted with a large round tip and pipe onto the cupcakes; set aside at
room temperature to rm up, about 15 minutes.
5. Meanwhile, make the glaze: Whisk the confectioners sugar,
lemon juice, limoncello and food coloring in a microwave-safe bowl
until smooth. Microwave 1 minute, then whisk again until the sugar
dissolves; let cool about 5 minutes, stirring occasionally. Dip the
meringue-covered tops of the cupcakes into the glaze, letting the
excess drip of. If the glaze gets too thick, microwave 20 seconds.
LEMON MERINGUE CUPCAKES
ACTIVE: 1 hr l TOTAL: 1 hr (plus cooling) l MAKES: 12 cupcakes

Jimmy Dean and Share Our Strengths
No Kid Hungry Campaign
Since 2010, the Jimmy Dean brand has been
honored to be a partner of the No Kid Hungry
campaign, working together to put an end to
childhood hunger in America. Learn more and
take the pledge at jimmydean.com.
Mrs. Ts
Pierogies.
Pockets of Happiness
Want to add real avor to any gathering?
Try Mrs. Ts Pierogies. Real ingredients
like sharp cheddar cheese or savory
onions combine with creamy whipped
potatoes to create real satisfaction.
McCormick
Gourmet
At McCormick, the fresh avors of herbs
and spices are the foundation of everything
we do. Thats why you can see, smell and
taste the diference in every bite.
Pull Up a Chair at Our Table
Join the thousands of Food Network
Magazine readers who have already
become part of our free reader panel
Chefs Table. As a panel member, youll
have a chance to share your thoughts,
test new products and win great prizes.
Sign up today and enter for a chance to
win a gift card valued at up to $250!
Visit fnmchefstable.com to register.
Travel With the Best!
Planning a trip? Cant decide where
to travel? Check out Food Network
Magazines one-stop destination, which
provides a taste of where you should
travel next and the option to request
more information. Get the scoop on our
featured travel destinations, resorts,
cruises and more! travel.foodnetmag.com
TASTE
TRAVEL
fo
r
Get All Our Best Recipes
All in One Place
Introducing Best Recipes 2014, the new
annual from Food Network Magazine.
Get your favorite recipes under one cover,
with great ideas for every night of the
week. foodnetmag.com/bestrecipes
SCOOP
The
FOR MORE SPECIAL OFFERS, FRESH IDEAS & SWEEPSTAKES FROM OUR ADVERTISERS, GO TO FOODNETMAG.COM.
PROMOTION

E
A
T
.D
R
I
N
K
.R
O
C
K
.
CHICAGO (HIGHLAND PARK, IL)
SEPTEMBER 20, 2014
FOOD NETWORK STARS
CHICAGOS GREATEST CHEFS
LIVE MUSIC PERFORMANCES
TICKETS ON SALE IN APRIL
FOODNETWORK.COM/INCONCERT
PROMOTION

Trenton, MI
See marshmallows fall from the sky.
Then, go on an extreme egg hunt
and take a coffee tour of Seattle.
April Showers
On Good Friday every year, southeastern
Michigan residents get caught in a downpourof
marshmallows. Wayne County Marshmallow Drop
officials take to the skies by chopper to scatter 20,000
of the treats over two parks. Kids then fill their baskets
and redeem the marshmallows for prizes. When
the first drop took place 30 years ago, organizers
encountered a sticky situation: The marshmallows
fell in one big bunch. Today, flour keeps them from
clumping. This years drop happens on April 18;
see parks.waynecounty.com for details.
On the Road

The most creative recipes of the
year are herein one convenient
new cookbook!
250 top-rated recipes: triple-tested
in the Food Network Kitchens.
Hundreds of full-color photos
Dinner in a flash: Fun takes on
comfort foodssecretly healthful
favoritesrestaurant style-suppers
kid-friendly meals...and more.
ALL the best recipes from
NEW
from Food Network M
agazine
Exclusive offer not available in stores!
Start your 21 day Free Trial
today and get a FREE GIFT
just for looking!
www.foodnetmag.com/best2014
See site for details about this brand-new book series program.
TRY IT
FREE
FOR 21
DAYS!

On the Road
S
e
a
r
c
h
These arent your grandmas
Easter egg hunts. See how
thrill seekers fill their baskets.
Dive In
In Key Largo, FL, Captain Spencer Slate dons an Easter Bunny
costume and plants eggs in the shallow water along the coast
so snorkelers can go in after them. April 20; captainslate.com
Experienced divers in Kihei, HI, search for eggs 20 feet deep.

April 19; mauidreamsdiveco.com
Lights Out
No kids are allowed at the
Friday night Egg Scramble in
Kent, OH: Adults search in the
dark for 3,000 eggs hidden
around Fred Fuller Park.
Winners walk away with
grown-up prizes, including
flat-screen TVs and
10-speed bikes. April 18;
kentparksandrec.com
P
a
r
t
i
e
s
P
a
r
t
i
e
s
Sky High
Parachutists in Statesboro, GA, drop
12,000 feet, then hit the ground
running: The landing zone is covered
with eggs filled with prizes, like free
tandem dives and restaurant coupons.
April 19; thejumpingplace.com
ILLUSTRATIONS BY RITZCO

On the Road
Tag with a Twist
The goal at Q-Zar Laser Tag in
Tampa is twofold: Evade the
enemy and gather the goods.
Players dodge lasers on a quest
for eggs scattered throughout
the obstacle course. April 20;
qzartampa.com
Climbing the
Walls
In the vertical egg hunt
at Brooklyn Boulders
rock-climbing center, eggs
filled with pennies are
placed up to 30 feet on
the climbing walls. At the
end, climbers trade the
coins for treats. April 19;
brooklynboulders.com
Easter Ammo
At the paintball course in
Conroe, TX, you cant get in
the game until you find some
eggs: Each one contains a
round of paint. April 19;
twistedpaintball.net
Snow Day
The bunny hills are covered with eggs for
Easter at Arapahoe Basin in Keystone, CO.
April 20; arapahoebasin.com
Squaw Valley, CA, a Lake Tahoe resort, hosts a more

intense snow-themed egg hunt: Skiers look for goody-
filled backpacks along the mountain using avalanche
transceivers. April 20; skialpine.com

PROMOTION
FOR MORE SPECIAL OFFERS, FRESH IDEAS
& SWEEPSTAKES FROM OUR ADVERTISERS,
GO TO FOODNETMAG.COM.
al fresco.
Lifes better when you eat better.
Ever notice when you eat better, you do
everything else better? Eat better with
al fresco all natural chicken sausage and
meatballs: 6070% less fat than pork
and beef products, 100% delicious. Who
knows what you might do better when
you eat better? Find out for yourself
with delicious recipes and meal ideas at
alfrescoallnatural.com.
The #1 Swiss Brand of
Cookware and Cooks Tools
Super-sharp knives in sharp colors
Kuhn Rikon was the first to make
high-quality knives wildly colorful.
Why? You love color, and so do we!
Visit kuhnrikon.com or call
800-924-4699 for a catalog.
With the NOOK app,
you can read anytime,
anywhere, and
on any device.
50% OFF FOR FOOD NETWORK MAGAZI NE SUBSCRI BERS ONLY
nook.com/foodnetworkmagazine
FREE for 14 days, preview a
digital subscription on your NOOK,
Apple and Android

devices, and
Windows 8 tablets, and continue at
50% offas low as $1 per issue!
Try it now!
PROMOTION

On the Road
5
Battle of the Baristas
The U.S. Coffee
Championships are serious
business: From stadium seats
you can watch pros compete
in manual brewing, tasting,
roasting, latte art and more. A
$10 pass covers admission to
every battleand lots of coffee.
April 2427, 800 Convention Pl.;
uscoffeechampionships.org
6
Free Tastings
Learn how to taste coffee
like a pro at Victrola Coffee
Roasters: Free 90-minute
cuppings, or tastings, take
place Wednesdays at 11 a.m.
and include a crash course in
breaking the crust (a process
that involves smelling wet
grinds) and other rituals. 310
East Pike St.; victrolacoffee.com
7
Roasting on Display
Most coffee shops start
with pre-roasted beans, but the
perfectionists at Stumptown
Coffee Roasters roast about
30 types of beans each week
at their 12th Avenue location.
You can watch the roasting
(and obsessive bean-checking)
in action. 1115 12th Ave.;
stumptowncoffee.com
1
Coffee Cocktails
When Amy Graeff opened
the nautical-themed Anchors
Down bar last year, she installed
a cold-brew coffee tap, and she
has created lots of cocktails to
put the coffee to good use. The
Headspin (rum, coffee liqueur,
coffee, milk and Frangelico) is
a big hit. 2016 NW Market St.;
facebook.com/AnchorsDown
2
Art in a Cup
A barista at Moore Coffee
Shop started experimenting
with latte designs a few years
ago and taught the whole team
her tricks. Now Moore is famous
for latte art: Butterflies, owls
and even Hello Kitty have shown
up in foam. You can also make
special requests. 1930 Second
Ave.; moorecoffeeshop.com
3
Original Starbucks
The first Starbucks opened
in Pike Place Market in 1971,
launching a chain that now has
more than 19,000 locations.
If you go, grab a cup of Pike
Place Special Reserve; this is
one of only two Starbucks that
sells the small-batch dark roast
blend (the other is 102 Pike St.).
1912 Pike Pl.; starbucks.com
4
Bean Shopping
You cant head home
from Seattle without a bag of
coffee beans, and the folks at
Seattle Coffee Works have a
great selection that includes
single-origin beans, coffee
blends, espresso blends and
decaf options. 107 Pike St.;
seattlecoffeeworks.com
On the Map
Get the ultimate buzz on a
coffee-themed tour of Seattle.
ILLUSTRATION BY MICHAEL A. HILL

Get more, go digital.
PROMOTION
Dr. Oz and his renowned circle of experts provide page after page
of trusted advice on topics ranging from beauty tips to love and
relationships, healthy cooking and nding true happiness.
Subscribe to our all-new digital edition today and benet from
Dr. Ozs on-the-go motivation to help you achieve your goals!
my.DoctorOZmag.com
ALL NEW
magazine
from Dr. Oz!

Have a question about cooking?
Visit foodnetwork.com/goodquestion.
Good
Question...
Follow Up
Q: What is the best way to
poach eggs?
Heather Bensinger, Parma Heights, OH
A: Start with the freshest eggs
possibletheyll hold their shape
better. Heres our go-to method:
1. Bring 3 inches of water and
1 tablespoon white vinegar to a
simmer in a deep nonstick skillet.
(The vinegar helps the whites set.)
2. Crack each egg into individual cups.
3. One at a time, slide each egg into
the simmering water, reduce the
heat to low and cook about 4 minutes
for runny yolks or up to 7 minutes for
slightly set yolks.
4. Remove with a slotted spoon and
drain briey on paper towels. To make
ahead, refrigerate the poached eggs in
a bowl of ice water for up to 12 hours;
reheat briey in simmering water.
Q: I like to make big batches of granola.
Whats the best way to store it?
Carol Roche, Hibbing, MN
A: Homemade granola can lose its crunch after
a week or so at room temperature, especially
if it contains dried fruit (the moisture in the
fruit softens the oats). To keep it crisp, freeze
granola in a zip-top bag; itll keep for up to six months. Freezing also prevents nuts from
spoiling. Just let the granola come to room temperature for a few minutes before serving.
Q: When I make chocolate chip
cookies, I mix all of the ingredients
together in the same bowl
instead of mixing the wet and dry
ingredients separately. Does this
really make a difference?
Jonathan Lisbona, Hendersonville, TN
A: It does. Mixing the wet and dry
ingredients separately distributes
them evenly and prevents lumps. It
also prevents overmixing the dough,
which can make cookies tough.
Because youre pre-stirring the wet
and dry items, you only have to mix
them briefly to combine. If you want
to stick with a one-bowl method for
your cookies, we recommend you
melt the butter, let it cool slightly and
then whisk in the sugar, vanilla and
eggs before adding the remaining dry
ingredients and chocolate chips.
THE NEW
COLLECTION
TEXT CLEAN
TO TARGET (827438)
FOR INSTANT
COUPONS*
*Message and data rates may apply.
1 message per request.
http://m.target.com/spot/sms/coupon-alrts-terms for
Terms, Conditions, and Privacy Policy. By texting the
key word to us, you agree to receive an autodialed text
message from Target at the mobile number from which
you sent your request. Consent to receive messages is
not a condition of purchase.
2014 P&G
G
R
A
N
O
L
A
:

M
A
R
K
O

M
E
T
Z
I
N
G
E
R
/
S
T
U
D
I
O

D
.

C
O
O
K
I
E

D
O
U
G
H
:

A
L
A
M
Y
.

P
O
A
C
H
E
D

E
G
G
:

Y
U
N
H
E
E

K
I
M
.

Contest
Name This Dish!
How to enter:

Read the recipe and come up
with a creative name for this dish.

Go to foodnetwork.com/
namethisdish and enter your
best name between March 18
and April 8, 2014. The winner
will receive a $500 gift card to
foodnetworkstore.com, and three
runners-up will each receive a
$50 gift card.
NO PURCHASE NECESSARYTO ENTER OR WIN. Name This Dish! contest
is sponsoredby Hearst Communications, Inc. To enter, go to foodnetwork.com/
namethisdish and complete and submit the entry form pursuant to the
on-screen instructions. All entries must include your name, address, telephone
number, e-mail address and original recipe name based on this months dish.
Contest begins 12:01 a.m. ETMarch 18, 2014, and ends 11:59 p.m. ET
April 8, 2014. Open to legal residents of the 50 United States and the District
of Columbia who have reached the age of majority in their state or territory
of residence at time of entry. Legal residents of Canada (excluding Quebec
Province) who have reached the aforementioned age in their province of
residence at time of entry are also eligible to enter. Void in Puerto Rico, Quebec
Province and where prohibited by law. Contest is subject to complete official
rules available at foodnetwork.com/namethisdish.
Choc n Roll
Lisa Marciano
Front Royal, VA
Hula Loops
Kellie Langley
League City, TX
Paris Wheels
Suzanne Shimazaki
Redondo Beach, CA
Recent Winner:
RUNNERS -UP
O
P
E
N
-
F
A
C
E

S
A
N
D
W
I
C
H
:

K
A
N
G

K
I
M
;

F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

C
R
P
E

R
O
L
L
S
:

K
A
N
G

K
I
M
.
????????????????
SERVES: 4
pound jumbo lump crabmeat,
picked through
2 tablespoons mayonnaise
2 teaspoons dijon mustard
teaspoon paprika
teaspoon cayenne pepper
2 teaspoons fresh lemon juice
1 scallion, thinly sliced
Kosher salt
4 slices Texas toast
4 tablespoons unsalted
butter, melted
3 ounces monterey jack cheese
(half grated, half thinly sliced)
1 bunch asparagus, trimmed
and halved lengthwise
Freshly ground black pepper
1. Mix the crabmeat with the
mayonnaise, mustard, paprika,
cayenne, lemon juice, scallion and
a pinch of salt in a bowl. Set aside.
2. Preheat the broiler. Brush both
sides of the Texas toast with
half of the melted butter. Place
on a baking sheet and broil until
golden brown on top, about
3 minutes. Remove from the oven
and ip the bread; top with the
crab mixture, spreading it almost
to the edges. Sprinkle with the
grated cheese.
3. Toss the asparagus with the
remaining melted butter in a
medium bowl and season with salt
and black pepper. Arrange side by
side on the toast, then arrange the
cheese slices across the middle of
the asparagus.
4. Return to the broiler until the
asparagus is tender and the cheese
melts, about 4 more minutes. F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
(
I
S
S
N
1
9
4
4
-
7
2
3
x
) i
s
p
u
b
li
s
h
e
d
m
o
n
t
h
l
y
w
i
t
h
c
o
m
b
i
n
e
d
i
s
s
u
e
s
i
n
J
a
n
/
F
e
b
a
n
d
J
u
l
/
A
u
g
,
1
0
t
i
m
e
s
a
y
e
a
r
b
y
H
e
a
r
s
t
C
o
m
m
u
n
i
c
a
t
i
o
n
s
,
I
n
c
.
,
3
0
0
W
e
s
t
5
7
t
h
S
t
r
e
e
t
,
N
e
w
Y
o
r
k
,
N
Y
1
0
0
1
9
U
.
S
.
A
.
S
t
e
v
e
n
R
.
S
w
a
r
t
z
,
P
r
e
s
i
d
e
n
t
&
C
h
i
e
f
E
x
e
c
u
t
i
v
e
O
f
f
i
c
e
r
;
W
illi
a
m
R
.
H
e
a
r
s
t
I
I
I
,
C
h
a
i
r
m
a
n
;
F
r
a
n
k
A
.
B
e
n
n
a
c
k
,
J
r
.
,

E
x
e
c
u
t
i
v
e
V
i
c
e
C
h
a
i
r
m
a
n
;
C
a
t
h
e
r
i
n
e
A
.
B
o
s
t
r
o
n
,
S
e
c
r
e
t
a
r
y
.
H
e
a
r
s
t
M
a
g
a
z
i
n
e
s
D
i
v
i
s
i
o
n
:
D
a
v
i
d
C
a
r
e
y
,
P
r
e
s
i
d
e
n
t
;
J
o
h
n
P
.
L
o
u
g
h
li
n
,
E
x
e
c
u
t
i
v
e
V
i
c
e
P
r
e
s
i
d
e
n
t
a
n
d
G
e
n
e
r
a
l M
a
n
a
g
e
r
;
J
o
h
n
A
.
R
o
h
a
n
,
J
r
.
,
S
e
n
i
o
r
V
i
c
e
P
r
e
s
i
d
e
n
t
,
F
i
n
a
n
c
e
.

2
0
1
4

F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
a
n
d
t
h
e

F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
l
o
g
o
a
r
e
t
r
a
d
e
m
a
r
k
s
o
f

F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
,
L
L
C
.

F
o
o
d
N
e
t
w
o
r
k
a
n
d
t
h
e

F
o
o
d
N
e
t
w
o
r
k
l
o
g
o
a
r
e
r
e
g
i
s
t
e
r
e
d
t
r
a
d
e
m
a
r
k
s
o
f
t
e
l
e
v
i
s
i
o
n
F
o
o
d
N
e
t
w
o
r
k
,
G
.
P
.
,
a
n
d
a
r
e
u
s
e
d
u
n
d
e
r
li
c
e
n
s
e
.
A
ll r
i
g
h
t
s
r
e
s
e
r
v
e
d
.
P
e
r
i
o
d
i
c
a
l
s
p
o
s
t
a
g
e
p
a
i
d
a
t
N
e
w
Y
o
r
k
,
N
Y
,
a
n
d
a
d
d
i
t
i
o
n
a
l m
a
ili
n
g
o
f
f
i
c
e
s
.
C
a
n
a
d
a
P
o
s
t
I
n
t
e
r
n
a
t
i
o
n
a
l P
u
b
li
c
a
t
i
o
n
s
m
a
il p
r
o
d
u
c
t
(C
a
n
a
d
i
a
n

d
i
s
t
r
i
b
u
t
i
o
n
) s
a
l
e
s
a
g
r
e
e
m
e
n
t
N
o
.
4
0
0
1
2
4
9
9
.
E
d
i
t
o
r
i
a
l a
n
d
A
d
v
e
r
t
i
s
i
n
g
O
f
f
i
c
e
s
:
3
0
0
W
e
s
t
5
7
t
h
S
t
r
e
e
t
,
3
5
t
h
F
l
o
o
r
,
N
e
w
Y
o
r
k
,
N
Y
1
0
0
1
9
.
S
u
b
s
c
r
i
p
t
i
o
n
p
r
i
c
e
s
,
U
S
A
a
n
d
p
o
s
s
e
s
s
i
o
n
s
:
$
3
6
f
o
r
1
0
i
s
s
u
e
s
;

C
a
n
a
d
a
,
a
d
d
$
7
;
a
ll o
t
h
e
r
c
o
u
n
t
r
i
e
s
,
a
d
d
$
2
3
.

F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
w
ill,
u
p
o
n
r
e
c
e
i
p
t
o
f
a
c
o
m
p
l
e
t
e
s
u
b
s
c
r
i
p
t
i
o
n
o
r
d
e
r
,

u
n
d
e
r
t
a
k
e
f
u
l
f
ill
m
e
n
t
o
f
t
h
a
t
o
r
d
e
r
s
o
a
s
t
o
p
r
o
v
i
d
e
t
h
e
f
i
r
s
t
c
o
p
y
f
o
r
d
e
li
v
e
r
y
b
y
t
h
e
p
o
s
t
a
l s
e
r
v
i
c
e
o
r
a
l
t
e
r
n
a
t
e
c
a
r
r
i
e
r
w
i
t
h
i
n
6
t
o
1
4
w
e
e
k
s
.
F
r
o
m
t
i
m
e
t
o
t
i
m
e
,
w
e
m
a
k
e
o
u
r
s
u
b
s
c
r
i
b
e
r
li
s
t
a
v
a
il
a
b
l
e
t
o
c
o
m
p
a
n
i
e
s
w
h
o
s
e
ll g
o
o
d
s
a
n
d
s
e
r
v
i
c
e
s
b
y
m
a
il t
h
a
t
w
e
b
e
li
e
v
e
w
o
u
l
d
i
n
t
e
r
e
s
t
o
u
r
r
e
a
d
e
r
s
.
I
f
y
o
u
w
o
u
l
d
r
a
t
h
e
r
n
o
t
r
e
c
e
i
v
e
s
u
c
h
o
f
f
e
r
s

v
i
a
p
o
s
t
a
l m
a
il,
p
l
e
a
s
e
s
e
n
d
y
o
u
r
c
u
r
r
e
n
t
m
a
ili
n
g
l
a
b
e
l o
r
e
x
a
c
t
c
o
p
y
t
o
:
M
a
il P
r
e
f
e
r
e
n
c
e
S
e
r
v
i
c
e
,
P
O
B
o
x
6
0
0
0
,
H
a
r
l
a
n
,
I
A
5
1
5
9
3
.
Y
o
u
c
a
n
a
l
s
o
v
i
s
i
t
h
t
t
p
:
/
/
h
e
a
r
s
t
.
e
d
4
.
n
e
t
/
p
r
o
f
il
e
/
l
o
g
i
n
.
c
f
m
t
o
m
a
n
a
g
e
y
o
u
r
p
r
e
f
e
r
e
n
c
e
s
a
n
d
o
p
t
o
u
t
o
f
r
e
c
e
i
v
i
n
g
m
a
r
k
e
t
i
n
g
o
f
f
e
r
s
b
y
e
-
m
a
il
.
S
e
n
d
C
a
n
a
d
i
a
n
r
e
t
u
r
n
s
t
o
:
P
i
t
n
e
y
B
o
w
e
s
,
P
O
B
o
x
2
5
5
4
2
,

L
o
n
d
o
n
,
O
N
N
6
C
6
B
2
.
F
o
r
s
u
b
s
c
r
i
p
t
i
o
n
o
r
d
e
r
s
a
n
d
i
n
q
u
i
r
i
e
s
,
w
r
i
t
e
t
o
:
C
u
s
t
o
m
e
r
S
e
r
v
i
c
e
D
e
p
a
r
t
m
e
n
t
,
F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
, P
O
B
o
x
6
0
0
0
,
H
a
r
la
n
,
I
A
5
1
5
9
3
,
o
r
c
a
ll 8
6
6
-
5
8
7
-
4
6
5
3
.
F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
is
n
o
t
r
e
s
p
o
n
s
i
b
l
e
f
o
r
u
n
s
o
lic
i
t
e
d
m
a
n
u
s
c
r
i
p
t
s
o
r
a
r
t
.
N
o
n
e
w
ill b
e
r
e
t
u
r
n
e
d
u
n
l
e
s
s
a
c
c
o
m
p
a
n
ie
d
b
y
a
s
e
lf
-
a
d
d
r
e
s
s
e
d

s
t
a
m
p
e
d
e
n
v
e
l
o
p
e
.
C
a
n
a
d
a
B
N
N
B
R
1
0
2
3
1
0
9
4
3
R
T
.
V
o
l.
7
,
N
o
.
3
.
P
O
S
T
M
A
S
T
E
R
:
S
e
n
d
a
ll U
A
A
t
o
C
F
S
.
(S
e
e
D
M
M
7
0
7
.
4
.
1
2
.
5
);
N
O
N
-
P
O
S
T
A
L
A
N
D
M
I
L
I
T
A
R
Y
F
A
C
I
L
I
T
I
E
S
:
S
e
n
d
a
d
d
r
e
s
s
c
o
r
r
e
c
t
i
o
n
s
t
o
F
o
o
d
N
e
t
w
o
r
k
M
a
g
a
z
i
n
e
, P
O
B
o
x
6
0
0
0
,
H
a
r
l
a
n
,
I
A
5
1
5
9
3
.
P
r
i
n
t
e
d
i
n
U
S
A
.
CRME DE LA CRPE
What do you think?
Find a clever name for
this open-face sandwich
and you could win big.
Nicole Borne
Covington, GA

Food News
Signature Drink
Heres a fun twist on the usual straw: The Krazy Straw company will mold a straw
into your kids name. Order one for every guest at the party and no one will lose a cup!
Available in nine colors; $4 for up to six letters, $10 for seven letters; krazystraws.com
BEST WISHES
Instead of asking for birthday presents,
these kids gave to those in need.
For four years, 11-year-old Elijah Hofmeyer
from Lincoln, NE, has asked for donations
on his birthday to provide backpacks
of food to students who go hungry on
weekends. He raised more than $1,200 on
his last birthday, enough to enroll six kids in
the program for a full school year.
ine Boyle from Mesa, AZ, asked friends
to bring a box of their favorite cereal to her
9th birthday party, then she donated more
than 100 boxes to a local food bank.
For his 8th birthday last
year, Nathan Dimmitt of
Fishers, IN, wanted to
provide meals for a local
food bank. He spread the
word and secured more
than $1,700 in donations,
which bought 7,000 meals.
APRIL 2014 l FOOD NETWORK MAGAZINE: KIDS 1
H
ey, kids! Set up your ow
n charity food drive. G
o to nokidhungry .org/birthday for inform
ation.
Whip up a birthday treat
on the f ly: This plate,
called the Sweet Spot,
is an instant ice cream
maker. Just add a homemade
base to the prechilled plate,
then let the kids stir the mix;
in two minutes, they
can scrape up the
finished product.
$50, Chef N;
williams-
sonoma
.com
So Cool
C
O
V
E
R

P
H
O
T
O
G
R
A
P
H
:

A
N
D
R
E
W

P
U
R
C
E
L
L
;

F
O
O
D

S
T
Y
L
I
N
G
:

C
H
R
I
S
T
I
N
E

A
L
B
A
N
O
.

T
H
I
S

P
A
G
E
,

S
T
R
A
W

A
N
D

I
C
E

C
R
E
A
M

M
A
K
E
R
:

D
E
V
O
N

J
A
R
V
I
S
/
S
T
U
D
I
O

D
.

BLOWING UP
Jared Nesbit goes to more birthday
parties than any kid we know: During
his busiest months, the 16-year-old
balloon-twisting phenom,
aka Mr. Pockets,
performs at a few
parties a week. He can create more
than 300 designs, but his food-
themed ones are our favorites:
root beer floats, bananas, lobsters.
People try to stump me, he says.
We threw him our own challengea
birthday cakeand he twisted this one
into shape in about four minutes. Check
out more of his work on Facebook (search
for Mr. Pockets Balloon Twister).
SUSHI PARTY
PASTA PARTY
BREAKFAST PARTY
DESSERT PARTY
Party at any Price
Birthday parties arent cheap: Heres a sample of some extravagant
food-themed packages around the country:
$325
for up to
8 kids
$400
for
10-12 kids
$480
for
12 kids
$650
for up to
10 kids
From
$850
for up to
12 kids
TEX-MEX PARTY
A chef comes to your house and leads
kids in a two-hour sushi class. The price
does not include ingredients (about $45)
or sushi-mat rental ($25).
Sprouts Cooking Club, San Francisco
sproutscookingclub.org
Kids make fettuccine from scratch, chop
garlic for garlic bread and then sit down to
eat together. After the meal, they decorate
and eat cupcakes.
Create a Cook, Newton Highlands, MA
createacook.com
Kids cook up favorites, including chicken
mole, empanada dough, guacamole, fresh
tomato salsa and even their own corn chips.
Urban Chef, Houston
urbanchefhouston.com
The guest of honor plans the menu
picking from items like wafes, biscuits
and eggs Benedictbefore the one-hour
cooking session and sit-down meal.
Blue Ribbon Cooking, Seattle
blueribboncooking.com
Kids decorate premade cupcakes and sugar
cookies. The fee also includes lunch, two
centerpieces, ice cream and a candy spree
(up to pound for each child).
Sugar and Plumm, New York City
sugarandplum.com
Food News
Jared Nesbit,
aka Mr. Pockets
S
U
S
H
I

A
N
D

P
A
S
T
A
:

A
L
A
M
Y
.

G
U
A
C
A
M
O
L
E
:

S
H
U
T
T
E
R
S
T
O
C
K
.

E
G
G
S

B
E
N
E
D
I
C
T

A
N
D

C
U
P
C
A
K
E
:

G
E
T
T
Y

I
M
A
G
E
S
.

R
O
O
T

B
E
E
R

F
L
O
A
T

A
N
D

C
A
K
E
:

M
A
R
K
O

M
E
T
Z
I
N
G
E
R
/
S
T
U
D
I
O

D
.

LET THE GUEST OF HONOR CALL THE SHOTS:
KIDS WILL LOVE DESIGNING THEIR OWN BIRTHDAY CAKE!
4 FOOD NETWORK MAGAZINE: KIDS l APRIL 2014
PHOTOGRAPHS BY ANDREW PURCELL

NONPAREILS
CHOCOLATE ROCKS MINI MARSHMALLOWS
SOLID
OMBR
STRIPED
RAINBOW
OMBR COCONUT
CHOOSE THE INSIDE CHOOSE THE INSIDE
CHOOSE THE OUTSIDE CHOOSE THE OUTSIDE
Parents:
Turn the
page for
instructions.
F
O
O
D

S
T
Y
L
I
N
G
:

C
H
R
I
S
T
I
N
E

A
L
B
A
N
O
.

1. Make the cake: Position a rack in the lower third of the oven
and preheat to 350. Butter four 9-inch-round pans and line
the bottoms with parchment paper. Combine the granulated
sugar and vegetable oil in a large bowl and beat with a
mixer on medium-high speed until thick and creamy, about
3 minutes. Beat in the eggs, one at a time, then add the vanilla
and beat on high speed until the batter is light and ufy,
about 2 minutes.
2. Sift the our, baking soda and salt into a medium bowl. With
the mixer on low speed, beat the our mixture into the sugar
mixture in 3 additions, alternating with the buttermilk, beginning
and ending with the our mixture, until the batter is smooth,
about 2 minutes. Tint with gel food coloring (see below).
3. Divide the batter among the prepared pans and bake, 2 pans
at a time, until a toothpick inserted into the centers comes out
clean, about 15 minutes. Let cool 15 minutes in the pans, then
invert onto racks to cool completely.
4. Make the frosting: Beat the butter and salt in a large bowl
with a mixer on medium speed until smooth and ufy, about
2 minutes. Gradually beat in the confectioners sugar until
smooth. Add the vanilla, increase the mixer speed to medium
high and beat until thick, 2 more minutes. Beat in the milk, a
little at a time, until the frosting is spreadable.
5. Assemble the cake: Spread about 1 cups frosting between
the cake layers, then cover the outside of the cake with the
remaining frosting and coat with toppings (see page 7).
FOUR-LAYER BIRTHDAY CAKE
ACTIVE: 25 min l TOTAL: 1 hr (plus cooling) l SERVES: 16 to 20
FOR THE CAKE
Unsalted butter, for the pans
2 cups granulated sugar
1 cup vegetable oil
4 large eggs
2 teaspoons vanilla extract
teaspoon salt
1 cups buttermilk
Gel food coloring
FOR THE FROSTING
8 sticks unsalted butter,
cut into pieces, at
room temperature
Pinch of salt
10 cups confectioners sugar,
sifted
2 tablespoons vanilla extract
6 to 8 tablespoons milk
Assorted toppings (see page 7)
We like gel food coloring for cakes: You dont need to add as much, and the colors are brighter.
SOLID
Tint the batter
1 color; divide
among 4 pans.
STRIPED
Divide the batter
between 2 bowls;
tint each one a
diferent color.
Divide each color
between 2 pans.
OMBR
Divide the batter
among 4 bowls; tint
in varying shades of
the same color. Pour
into 4 pans.
RAINBOW
Divide the batter
among 4 bowls; tint
each one a diferent
color. Pour into
4 pans.
HOW TO COLOR THE BATTER
We made the cake
layers in four separate
pans: They bake quickly and
they come out even, so theres
no need to trim the tops.
If you only have two pans,
bake the layers in two
batches, allowing the pans
to cool in between.

Youll need about one
10-ounce bag. For
a multicolored look,
use fruit-avored
mini marshmallows.
MINI
MARSHMALLOWS
Use rainbow or
single-color nonpareils;
youll need about cup.
Set your cake on a cake
plate in the sink or on
a large rimmed baking
sheet to catch loose
nonpareils.
NONPAREILS
Divide one 7-ounce
bag coconut among
3 resealable plastic
bags. Add an
increasing number
of drops of the same
food coloring to each
bag and shake.
OMBR
COCONUT
Youll need about
3 cups. Find them
at specialty candy
stores, or order
online at nuts.com.
CHOCOLATE
ROCKS
THE TOPPINGS
A strong choice for your family meal, Barilla PLUS
has the same great taste they love, plus 20% of

their daily value of protein*. Who knew a plate
of pasta could make your family feel this good?
Barilla.com/PLUS
*Per 3.5 oz portion. Contains 200mg of ALA per 56g serving,
which is 15% of the daily value for ALA (1.3g).

Kids will love
getting showered
with candy from
this Ice Cream
Piata. $17;
orientaltrading.com
The foam top on
this Ice Cream Cone
Shooter pops of with
the push of a button.
$8 for 12 assorted colors;
orientaltrading.com
This I Scream, You Scream Invitation
comes in three colors: mint (pictured),
pink and blue. From $47 for 15; minted.com
Serve your scoops
in Pastel Ice Cream
Cups with wooden Ice
Cream Spoons. $7 for
12 cups, $8 for 20 spoons;
shopsweetlulu.com
Make ice cream
cone balloons:
Cut a large sheet
of brown paper into a
32-inch circle, then cut
the circle into quarters;
fold each quarter into a cone
shape and secure with tape.
Tie a ribbon onto a balloon,
then thread the ribbon
through the cone. Tape
the ribbon at the bottom
of the cone to keep the
balloon in place.
Y
U
M
!
Sneak some fruit into the party by lling wafer cones
with blueberries, raspberries and red grapes.
PHOTOGRAPHS BY BEN GOLDSTEIN
C
R
A
F
T

S
T
Y
L
I
N
G
:

B
L
A
K
E

R
A
M
S
E
Y
.
Heres everything you need to throw three super-fun parties.
Dream Themes

You can customize this Pizza Slice
Invitation with all of your party details.
From $21 for 10; tinyprints.com
Make tomato balloons:
Cut out stars from green
construction paper, punch
a small hole in the middle of
each one and cut a 2-inch
slit away from the hole.
Slip a star onto the stem of
a balloon (dont use helium
balloons) and add a twisted
green pipe cleaner.
Give your kitchen table a
pizza-parlor look with this
Red Gingham Plastic Table
Cover. $3.50; shindigz.com
Put your birthday boy
or girls name and age on
personalized Printable
Place Mats. Theres even
a custom word search.
$14 for a printable PDF;
andersruf.com
Give away kid-size
Bib Aprons (from
$3.50; kng.com) as
party favors; you
can package them in
authentic Preprinted
Pizza Boxes ($20 for
50; uline.com).
Y
U
M
!
These mini pizzas
are sweeter than
they appear: Theyre
sugar cookies covered
with strawberry jam
and white chocolate
shavings.
Hows this for deep-dish?
The Pizza Piata is
6 inches thickand
20 inches from crust to tip.
$45; whackpinateria.com

C
a
n
d
y
b
l
o
w
o
u
t
Y
U
M
!
To avoid sugar overload, ll -gallon Penny Candy Jars
with snacks like carrots, pretzels and wax-wrapped cheese.
$10 each, Anchor Hocking; bedbathandbeyond.com for stores
Give each kid a
Mini Gumball Machine
to take home. $2.50
for a minimum of four,
beau-coup.com; -inch
gumballs, $4 for one
pound, nuts.com
Slices of candy-
covered birthday cake
(see page 4) would
look extra sweet on a
Candy Shoppe Dessert
Plate. $3 for eight;
birthdayexpress.com
Choose your
own text and
fonts for this
Sweets Birthday
Party Invitation.
From $36 for
20 invitations,
$8.50 for
20 envelopes;
paper-source.com
Party guests can pretend to serve each
other through the window of this cardboard
Personalized Candy Shop. $40; shindigz.com
Fill this Lollipop
Piata with any type
of candyor go for
the obvious choice:
lollipops! $30;
pinatarte1.etsy.com
Top your cake with hand-
painted Lollipop Candles.
$9 for three small, $7.50 for
one large; heyyoyo.com
Make candy balloons: Wrap
a balloon in cellophane, twist
the ends and tie them closed
with pieces of ribbon.

With seating for up to eight and increased storage behind the third row, Highlander has room for you
and all your little monsters. Plus a few chickens, an ogre and a king prawn. toyota.com/highlander
Prototype shown with options. Production model may vary. 2014 Toyota Motor Sales, U.S.A., Inc. Muppets 2014 Disney
ROOM FOR THE WHOLE CREW.
NO ROOM FOR BORING.

C
H
I
C
K

S
T
I
C
K
S

=

h
o
t

d
o
g

b
u
n
s

w
i
t
h

m
a
y
o
n
n
a
i
s
e

+

c
h
i
c
k
e
n

n
u
g
g
e
t
s

+

l
e
t
t
u
c
e

Party foods are so
much more fun when
theyre skewered!
Stick
With It
H
U
M
M
U
S
W
I
C
H
E
S

=

t
o
a
s
t

w
i
t
h

h
u
m
m
u
s

+

c
u
c
u
m
b
e
r
s

+

c
h
e
r
r
y

t
o
m
a
t
o
e
s

S
P
U
D

S
K
E
W
E
R
S

=

T
a
t
e
r

T
o
t
s

+

c
h
e
e
s
e

c
u
b
e
s

+

p
i
c
k
l
e
s
T
A
C
O
P
IN
W
H
E
E
L
S
=
su
n
-d
rie
d
-to
m
a
to
to
rtilla
s w
ith
ch
e
e
se
slice
s a
n
d
g
u
a
c
a
m
o
le
P
R
E
T
Z
E
L

P
I
C
K
S

=

s
o
f
t

p
r
e
t
z
e
l

p
i
e
c
e
s

w
i
t
h

m
u
s
t
a
r
d

+

h
a
m

s
l
i
c
e
s
P
B
&
J

B
I
T
E
S

=

s
t
r
a
w
b
e
r
r
i
e
s

+

c
i
n
n
a
m
o
n
-
r
a
i
s
i
n

b
r
e
a
d

w
i
t
h

p
e
a
n
u
t

b
u
t
t
e
r
F
O
O
D

S
T
Y
L
I
N
G
:

K
A
R
E
N

E
V
A
N
S
.

PHOTOGRAPHS BY KANG KIM

Apple, the Apple logo, iPhone and iPad are trademarks of Apple Inc., registered in the U.S. and other countries. App store is a service mark of Apple Inc.
Powered by
Compatible with any Crest or
Oral-B Pro-Health Stages products.
All it takes are three simple steps:
Procter & Gamble, Inc., 2014 ORAL15692
Download the FREE Disney Magic Timer app by Oral-B.
Scan any Crest or Oral-B Pro-Health Stages product
with your smartphone or tablet.

Watch Disney and Marvel characters come to
life and let the brushing begin.

Great Rates + Safety.
A savings plan that always bears fruit.
Call us at 1-800-753-6592 or visit us at
myoptimizerplus.com to open an account
using promo code FOODNETWORK.
Weve been recognized by Bankrate.com
and MONEY
Magazine.
* Trademark of GE Capital Retail Bank.
1
Annual Percentage Yields (APYs) are accurate as of 2/01/14 and subject to change at any time without notice. The minimum balance required to earn the advertised APY is $2,000 and must be
deposited in a single transaction. Accounts with balances of $2,000 or more earn 1.10% APY. The minimum balance to open a CD is $2,000. A penalty may be imposed for early withdrawals.
Fees may reduce earnings. After maturity, if you choose to roll over your CD, you will earn the base rate of interest in effect at that time. Visit myoptimizerplus.com for current rates, terms and
account requirements. Offer applies to personal accounts only. Funds must come from a source other than a GE Capital Retail Bank deposit account.
2
Annual Percentage Yields (APYs ) are accurate as of 2/01/14 and subject to change at any time without notice. For High Yield Savings Accounts, rates are variable and subject to change any time
after the account is opened without notice. The minimum balance required to earn the advertised APY and to open a High Yield savings account is $0 but a minimum balance of $50 is required to
avoid a $5 monthly service charge. Fees may reduce earnings. Visit myoptimizerplus.com for current rates, terms and account requirements. Offer applies to personal accounts only. Funds must
come from a source other than a GE Capital Retail Bank deposit account.
3
FDIC Insurance up to $250,000 per depositor, per insured bank, for each ownership category.
4
Identity Theft Protection Services are provided by Identity Theft 911.
From MONEY
magazine, November 2013 2013 Time Inc. Used under license. MONEY magazine and Time Inc. are not afliated with, and do not endorse products or services of, Licensee.
GE Capital Retail Bank has received the Bankrate.com
Top Tier award for consistently offering annual percentage yields (APYs) that were among the highest reported in100 Highest Yields
for
3rd quarter 2013.
Deposit products and services provided by GE Capital Retail Bank. Member FDIC. 2014 GE Capital Retail Bank
1.10
%
On balances of $2,000 or more
13-Month CD
APY
1
Enjoy a great xed rate,

the safety
of FDIC insurance,
3
and free identity
theft protection.
4
0.90
%
On all balances
APY
2
Enjoy easy access to your money,
the safety of FDIC insurance,
3
and
free identity theft protection.
4
High Yield Savings

Fastest 4G LTE based on download speeds. Capable device and qualifying service required for 4G LTE. Coverage not available in some areas. LTE is a trademark of ETSI. T-Mobile and the magenta color are registered trademarks of Deutsche Telekom AG. 2014 T-Mobile USA, Inc.
#unleash
T-Mobile.com
Write a letter at T-Mobile.com
/
breakup
DUMP YOUR
OLD CARRIER WITH A
BREAK UP LETTER
t-mobile.com/breakup
T-Mobile
is now the
fastest nationwide
4G LTE network.
Theres a new leader in network speed.
The results are in. Based on millions of real user
tests, T-Mobile is the fastest nationwide 4G LTE network.
Switch to the new leader in network speed today.

Food Network Magazine - April 2014 USA

Transféré par

Informations du document

Copyright

Formats disponibles

Partager ce document

Partager ou intégrer le document

Options de partage

Avez-vous trouvé ce document utile ?

Ce contenu est-il inapproprié ?

Droits d'auteur :

Formats disponibles

Food Network Magazine - April 2014 USA

Transféré par

Droits d'auteur :

Formats disponibles

of wildowers dancing in the wind.

And sunrises that paint

Mineral-enriched renewal cream

Add peas to creamy

Serve a side of sesame

Stir peas into chicken

Make chicken and rice

Double-Lemon Cheesecake Bars

Cream Cheese, softened

Fun meals for kids

Explore the kingdom of

All Purpose Plant Food.

gives you more

Get a Hold of Your Finances

Gravlax is so easy to make,

Organic Blue Agave Syrup

Organic Blue Agave Nectars are delicious

Experienced divers in Kihei, HI, search for eggs 20 feet deep.

Squaw Valley, CA, a Lake Tahoe resort, hosts a more

has the same great taste they love, plus 20% of

Vous aimerez peut-être aussi