EXPLOREMY LIBRARY
Food & Wine
Food Network Magazine

Food Network Magazine April 2018

Each issue is packed with star recipes and tips, behind-the-scenes scoops and fun, and creative ideas for home cooks. Get Food Network digital magazine subscription today.

Country:
United States
Language:
English
Publisher:
Hearst
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10 Issues

in this issue

1 min.
to your health

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. SHEET PAN PORK WITH BROCCOLI PAGE 84 CALORIES: 440 SLOW-COOKER CHICKEN-RICE STEW PAGE 86 CALORIES: 450 THAI STEAK CABBAGE WRAPS PAGE 94 CALORIES: 370 FISH FAJITAS PAGE 96 CALORIES: 480 WHAT’S IN A NAME? Next time you serve veggies, give them a fun name. In a recent study from Stanford University, participants were 25 percent more likely to choose “sweet sizzlin’ green beans and crispy shallots” over “green beans.” Test out the theory on your family with the peas in the booklet on page 116—we called them honey-glazed snap peas! THE SPICE IS RIGHT Add a big pinch of cinnamon to your yogurt or oatmeal tomorrow: Researchers at the University of Michigan found that cinnamaldehyde, the essential oil in cinnamon, may improve metabolism by targeting fat cells and prompting them…

1 min.
star search

“MY MOM SAYS I DIDN’T LIKE COLLARD GREENS. I HAD A SAYING ABOUT THEM: ‘SOMETIMES I DO, SOMETIMES I DON’T!’” “BRUSSELS SPROUTS WERE NEVER A THING FOR ME BUT I LIKE THEM WELL ENOUGH NOW, AND THEY’RE THE BEST-SELLING SIDE ON ALMOST EVERY MENU I HAVE.” “BRUSSELS SPROUTS. MY MOM USED TO BOIL THEM—YUCK! NOW I LOVE THEM, ROASTED OR RAW!” “FRESH TOMATOES. WHEN I WAS A KID I ALWAYS ORDERED SALADS AND SANDWICHES WITHOUT THEM. NOW I LOVE A RIPE TOMATO SPRINKLED WITH SEA SALT AND DRIZZLED WITH EXTRA-VIRGIN OLIVE OIL.” We asked the stars: What vegetable did you hate as a kid but love now?…

2 min.
a new leaf

I married a salad hater, and I don’t use the term lightly: My chef husband, Wylie, really despises salad. In fact, when he opened his own restaurant, wd-50, in 2003, he vowed that he would never put a salad on the menu—and he stuck to this promise for all 11 years the restaurant was open. Everyone thought he was nuts. No salad?! How could you? The people want salad! The waitstaff begged him to reconsider, coming back to the kitchen virtually every night, saying, “Chef, table 10 wants a salad. Can we please…” Tim Zagat, the founder of Zagat guides, told Wylie shortly after the restaurant opened that he was sure Wylie would put a salad on the menu within six months. (This, of course, sealed the no-salad deal for…

2 min.
you asked…

Melissa, how do I know if leftovers are still safe to eat? Ginny Simer Pahrump, NV It’s tricky. Relying on clues like sight, smell and taste are not as helpful as you might think because bacteria can grow undetected. Check the temperature of your fridge and make sure it is truly 40? or lower; if so, most leftovers should last for three to four days. Keep in mind that restaurant leftovers should be refrigerated as soon as possible to minimize the risk of bacteria growth. If you’re heading to the movies after dinner, don’t bother with a doggie bag! —Melissa d’Arabian Scott, when using fresh herbs that I grow at home, should I harvest from the top, middle or bottom of the plant? Ianne Cote Old Orchard Beach, ME My advice is simple: Choose the largest…

1 min.
happy birthday sunny

Best birthday party ever “When I was a radio deejay at Hot97 in New York City, I had a string of parties for my 28th birthday. I called it 5 Nights, 5 Boroughs and had a party each night in a different area of the city, plus a sixth night in New Jersey. I was tired by the end, but it was truly one of the best birthdays.” Favorite way to celebrate as an adult “Sitting on a beach in Eleuthera in the Bahamas, watching the horizon and drinking a Kalik beer with conch fritters in my belly.” Favorite birthday cake “My grandma’s red velvet cake with stovetop frosting.” Ideal birthday meal “My mommy’s mac and cheese and a beer with my daddy. That counts as a meal, right?” Does your astrological sign mean anything to you? “People say…

1 min.
in the know

Milking It When cereal restaurants started opening around the country a few years ago, we thought the trend might come and go. Apparently, it’s here to stay! Variations on the concept have launched in Arvada, CO (The Cereal Box Inc.), Lawrence, KS (The Java Break’s Cereal Bar) and Los Angeles (Cereal & Such). And on the heels of a successful Times Square pop-up, Kellogg’s recently opened a 5,000-square-foot cereal mecca in New York City’s Union Square, serving bowls of Special K, Froot Loops and other classics with elaborate toppings. If you don’t have a cereal café near you, just put out a toppings bar one morning and create your own! PHOTO: RYAN DAUSCH; FOOD STYLING: ALI NARDI. PROP STYLING: STEPHANIE YEH.…