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Food Network Magazine

Food Network Magazine March 2019

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.

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10 Issues

in this issue

1 min.
to your health

DINNERS UNDER 500 CALORIES BACON AND KIMCHI NOODLE STIR-FRY PAGE 67 CALORIES: 430 ASIAN CHICKEN NOODLE SOUP PAGE 70 CALORIES: 430 PORK MARSALA WITH POLENTA PAGE 70 CALORIES: 420 INSTANT POT SHRIMP RISOTTO PAGE 72 CALORIES: 460 The Price Is Right Organic foods may be worth the higher price tag. A new French study of 70,000 adults found that participants who frequently consume organic dairy, meat and produce had 25 percent fewer cancer diagnoses than those who don’t eat organic foods. There was an especially steep drop in diagnoses of lymphoma and postmenopausal breast cancer. Make a big batch of chili from the booklet on page 96—and spring for organic meat! Looking Good You’ve probably heard that probiotics help with digestion, but they may help your skin, too. Small studies have linked probiotic consumption to acne reduction as well as skin hydration and elasticity, motivating beauty…

2 min.
star search

We asked the stars: What food most reminds you of home? Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship; Family Food Showdown pg. 50 Maneet Chauhan Chopped pg. 34 Ree Drummond The Pioneer Woman pg. 88 Nancy Fuller Spring Baking Championship pg. 47 “Daal chawal, a lentil stew with rice. It was part of every meal growing up—there’s something very comforting about it.” Ina Garten Barefoot Contessa: Cook Like a Pro pg. 92 Duff Goldman Kids Baking Championship; Spring Baking Championship; Buddy vs. Duff pg. 26 Alex Guarnaschelli Chopped; Fix Me a Plate (on foodnetwork.com) pg. 12 Katie Lee The Kitchen; Katie Lee Eats Meat, in Sweats (on foodnetwork.com) pg. 49 “My grandma’s biscuits and sausage gravy. Those biscuits were the first thing I ever learned to cook growing up in West Virginia, and I make them whenever I’m homesick.”“Giardiniera. In Chicago we eat it with almost every…

3 min.
star diary

5:43 a.m. I wake up and need coffee immediately, but nothing is open! Grrrroowl…is that a word? 6:07 a.m. I jump in the car and head to the New York City studio where we film Chopped. I get dressed and made up. 7:49 a.m. I have watery coffee and coconut chia pudding. I stare at some scones as I chew the pudding. On Chopped days I’m often eating one thing and staring at another that I wish I could eat! 8:02 a.m. I take my seat on set alongside judges Geoffrey Zakarian and Martha Stewart. In the first Mystery Basket we have a mushroom cocktail, winter melon, snow pea tips and monkfish liver 8:35 a.m. As we wait to taste the first round, I eat two spoonfuls of yogurt, two saltines and a cube…

1 min.
canning it

New “pastry beers” have been hitting the market and they taste a lot like the sweets that inspired them. To nail the f lavor and even the smell of Key lime pie, Denver-based 14er Brewing Company ferments its cream ale with Key lime juice, vanilla and cinnamon, while brewers at Decadent Ales in Mamaroneck, NY, boil hops with marshmallows, vanilla beans, crushed graham crackers and cinnamon sticks to make their S’mores IPA. It’s the best possible way to drink your calories! 14erbrewing.com, decadentales.com PHOTO: RYAN DAUSCH; FOOD STYLING: ADRIENNE ANDERSON…

2 min.
food news

A Piece of the Pie What’s the proper way to eat a slice of pizza? According to a recent nationwide poll, we’re divided… IT’S POURING Guinness has opened its first US brewery in more than 60 years—and, go figure, the starring beer is a blonde. The sprawling Guinness Open Gate Brewery and Barrel House in Baltimore County, MD, has been drawing thousands of beer enthusiasts for its extensive selection of Guinness (poured from 92 taps!) and its newly refined blonde lager. You can order the classic dark stout, of course, but it’s far from locally brewed: The signature beer gets shipped from the motherland. No one’s going to try to make that one 3,350 miles from home. Chicken Littles Next time you polish off a bag of chips, get some protein while you’re at it:…

2 min.
ranch dressing

america’s love for ranch dressing runs deep: In a recent study by the Association for Dressings and Sauces, about 40 percent of those surveyed listed ranch dressing as their favorite; the closest competitor, Italian dressing, came in with just 10 percent of the vote. It’s hard to imagine life without ranch, but the dressing has really only been a national hit since the 1970s, when the Clorox company heard about the popular dressing served at California’s Hidden Valley Guest Ranch and decided to make it available to the masses. The guest ranch has long since closed, but as you’ll see here, its legacy lives on. What’s That Flavor? Ranch’s signature tang comes from a buttermilk base that is blended with herbs and spices. Recipes vary but almost all contain the following. HOMEMADE RANCH…