EXPLOREMY LIBRARY
Food & Wine
Food Network Magazine

Food Network Magazine June 2020

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
Frequency:
Monthly
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10 Issues

in this issue

1 min.
to your health

DINNERS UNDER 500 CALORIES Looking Good Stock up on tomatoes this summer: They contain high amounts of lycopene, an antioxidant that has been shown to help protect your skin from UV damage and sunburns. Plus, a recent study published in the journal Food Science & Nutrition found that consuming unsalted tomato juice can help lower blood pressure and cholesterol. Get your tomato fix with the grilled caprese on page 38. Keep Eating Kale! Next time you fire up the grill, throw some kale on there, too—it’s good for your liver! According to recent research from Texas A&M University, a natural compound called indole found in kale and other cruciferous vegetables—like cabbage, cauliflower and brussels sprouts—can help fight fatty liver disease. Go Big on Breakfast According to a study in The Journal of Clinical Endocrinology & Metabolism,…

1 min.
star search

2 min.
taking stock

“Pickles. They’re a two-for-one ingredient: You can chop them up and mix them into sauces and vinaigrettes for texture—or you can eat them on their own. Batter-dipped and fried pickles? Pickle spears on a crudité platter? Yes! And the brine can be used to pickle anything. When I eat all the pickles in a jar, I pop carrot slices or raw cucumbers in the brine, wait a few days and eat them. It’s like recycling the liquid!” —Alex Guarnaschelli “Dried beans are a miracle: cheap, packed with protein and nutrients, and super versatile. I like pintos from Goya, and I usually cook them with onions and a smoked ham hock. They can be the main dish, a side, a soup, a salad topping, even mashed and mixed with salsa to make a…

2 min.
who’s grilling?

you learn a lot about yourself, and your family, when you spend insane amounts of time quarantined together. Now that cookout season has arrived, my husband finally knows the truth: I have never, or at least not once in my married life, lit the grill. He realized this one recent night during our lockdown when he was on a conference call and asked me to get dinner going. We have a Weber Kettle grill, which seems to take forever to light and involves newspaper, a chimney starter and I’m not sure what else, and I had to admit that I didn’t know how to do it. I’m basically a modern-day ’50s cliché: I leave the messy business of charcoal and fire for Wylie, the man of the house, and I…

1 min.
in the know

Cooler Than Ever More proof that—for better or worse—the ’80s are back: The wine cooler is getting a second chance. Sales of Ramona canned spritzes, which launched with the tagline “It’s wine, but cooler,” have exploded, and other winemakers are getting into the wine cooler game. This spring the popular brand Barefoot started selling fruity wine-based drinks, and the ’80s brand Bartles & Jaymes recently relaunched its once beloved wine coolers, replacing flavors like banana daiquiri and strawberry colada with cucumber-lime and ginger-lemon. PHOTOS: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.…

3 min.
food news

Coronavirus has brought back CARBS. The coronavirus outbreak has proven what we’ve suspected for a while: We turn to carbs in a crisis. Sales of yeast were more than 300 percent higher in March compared with March 2019, according to Nielsen, and foodnetwork.com saw the biggest boost in recipe searches for homemade bread, banana bread and pizza dough. Companies have also seen spikes in demand for childhood favorites like Entenmann’s doughnuts, Pop-Tarts, Ritz and Triscuits. Goldfish sales have jumped 23 percent! Nuts aren’t as caloric as we thought. The wrappers on most KIND bars now show fewer calories—all because of recent discoveries at the USDA. Researchers found that food scientists have been miscalculating the calorie content of nuts by not accounting for how we digest them: Cashews, walnuts and almonds have up to…