EXPLOREMY LIBRARY
Food & Wine
Food Network Magazine

Food Network Magazine November 2016

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. TURKEY MEATBALLS WITH CHEESY POLENTA Page 98 CALORIES: 470 SKIRT STEAK WITH MUSHROOM HASH PAGE 106 CALORIES: 490 CHICKEN PAILLARD WITH TAHINI DRESSING PAGE 102 CALORIES: 430 PORK TENDERLOIN WITH FARRO AND ORANGES PAGE 108 CALORIES: 470 WALK IT OFF The best way to finish off your Thanksgiving dinner is with a walk: Multiple studies have shown that walking after a meal speeds up digestion better than after-dinner drinks or coffee. Make a feast from our Thanksgiving section (starting on page 143), then take everyone out for an after-dinner stroll! SKINNY NOODLES An Italian study of more than 23,000 participants recently found that eating pasta as part of a Mediterranean diet was associated with a healthier BMI, less likelihood of obesity, lower waist circumference and better waist-to-hip ratio. That’s news…

1 min.
star search

Where are you spending Thanksgiving this year? Ted Allen Chopped; Chopped After Hours; Chopped Junior pg. 54 Sunny Anderson The Kitchen pg. 152 Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pgs. 16, 36, 58 Maneet Chauhan Chopped; Chopped Junior pg. 56 “I’LL BE WITH FAMILY IN INDIA.” Scott Conant Chopped pg. 36 Giada De Laurentiis Giada’s Holiday Handbook; Everyday Italian (on Cooking Channel) pg. 36 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Big Bite pgs. 26, 36, 123 “WE’LL BE UP AT THE RANCH IN SANTA ROSA, CA, HAVING A BIG FEAST FOR 40 TO 60 PEOPLE FROM WEDNESDAY TO SATURDAY. IT’S FOUR DAYS OF GREATNESS.” Tregaye Fraser Food Network Star; The Kitchen Sink pg. 45 Amanda Freitag Chopped; Chopped Junior; Unique Eats (on Cooking Channel) pg. 36 “WITH EVERYTHING GOING ON WITH MY NEW SHOW, I’M JUST GOING TO COOK AT HOME IN ATLANTA.” Ina Garten Barefoot Contessa…

2 min.
valerie bertinelli

Go-to glasses “When I was a teenager, I would wear fake glasses because I wanted to look cool and smart. Now I would do anything not to need them. I have a pair of readers in every room of the house—but I still can never find them.” Roy D readers, $79; eyebobs.com Essential boots “I hate suffering for beauty in high heels. I’d rather be in jeans, a T-shirt and Ugg boots. I don’t care what anyone says, I still love my Uggs.” Essential Short, $160; ugg.com Oldie but goody “I have been using good old Vaseline petroleum jelly for years as lip gloss. They sell tiny versions of the stuff you used to get only in the big jars.” Vaseline Lip Therapy, $2.50 for ¼ ounce; drugstore.com Favorite jeans “J Brand and Paige jeans fit me like a dream.…

2 min.
getting real

How many times have you placed your Thanksgiving turkey on a fancy platter, surrounded it with an assortment of greenery or other garnishes and delivered it to the dining room table so everyone could ooh and aah over the main dish? I’m going to guess…zero. Because doing this would mean you’d then have to get up from the table, take the bird back to the kitchen, remove the greenery, put the turkey on a cutting board and carve the whole thing, all while your family and friends are sitting there waiting to start eating. It’s nonsensical when you think about it, but for years we’ve painstakingly garnished and primped the birds on our November covers for this imaginary scenario. Every summer when we’re planning the shoot, we go crazy looking for…

3 min.
you asked...

Guy, you’ve mentioned on Diners, Drive-Ins and Dives that you don’t like eggs. Why? Donna Roberts Jacksonville Beach, FL I used to eat fried egg sandwiches as a kid. Then, when I was 8, I had…let’s just say an unusual experience cracking one that made me realize the relationship between a chicken and an egg. After that, it was all over. There’s also something about the texture of the yolk I can’t get on board with. I love using eggs in cooking or in a dressing, but I’m definitely not a runny-yolk guy. —Guy Fieri Damaris, what is your go-to meatball recipe? Julia Plotniak South Hadley, MA I like using lean ground beef, so I mix in parmesan and ricotta cheese to give the meatballs a little extra fat. This keeps them moist and at the…

1 min.
great shakes

The milkshakes at Black Tap, a New York City burger joint, have a lot more than a cherry on top: The Instagram darlings are stacked high with cookies, cantilevered with candies and finished off with slices of cake or, in this case, a whole caramel apple. Fans have been waiting up to three hours to try one, and now creator Joe Isidori is sharing his most popular recipes in a new cookbook, Craft Burgers and Crazy Shakes from Black Tap. The only downside to making your own, of course, is that you have to clean it up, too. $25; Pam Krauss Books…