ZINIO logo
Food & Wine
Food Network Magazine

Food Network Magazine June 2017

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.

Read More
United States
$6.67(Incl. tax)
$26.71(Incl. tax)
10 Issues

in this issue

1 min.
to your health

DINNERS UNDER 500 CALORIES Try these light meals from our Weeknight Cooking section. GREEK Grilled CHICKEN WITH Green BEANS PAGE 83 CALORIES: 420 SINGAPORE Noodles WITH TOFU PAGE 96 CALORIES: 470 MOROCCAN MEATBALL SOUP PAGE 92 CALORIES: 400 GRILLED STRIPED BASS WITH ORANGES AND WATERCRESS PAGE 96 CALORIES: 460 Chew on This! Here’s another compelling reason to take your time and really savor that burger: Chewing releases immunity-boosting cells—the same ones released by friendly bacteria in the gut, according to a new study. Looking Good A recent study found that a higher intake of veggies, fish, olive oil and legumes may result in fewer wrinkles. If you want younger-looking skin, check out these recipes: Vegetables Have one of the salad skewers on page 61. Fish Try the tuna poke on page 71. Olive oil Make the vinaigrette on page 105. More Produce, Please Eating five servings of fruit and vegetables a…

1 min.
star search

What’s your must-have boardwalk treat? “A root beer float!”“Corn dogs are my ATF— all-time favorite— boardwalk treat!”“A corn dog! what’s more American than that? It’s meat on a stick encased in fried batter.” Win A GRILL! It’s officially grilling season! Check out our kamado grill story on page 34 and enter for a chance to win a Char-Griller AKORN Kamado Grill, courtesy of Char-Griller and Food Network Magazine. Visit foodnetwork.com/kamadogrill to enter.…

2 min.
ted allen

Press on “Aarón Sánchez gave me a tortilla press and I love it. Fresh corn tortillas are super easy and they’re so much better than store-bought. The secret: Line the press with two pieces of plastic cut from a freezer bag and the tortilla will peel right off.” Victoria Cast Iron Tortilla Press, $25; target.com Split-second hairstyle “I use a matte gum by Schwarzkopf called Mess Up, which pretty much sums up my hairstyle. I like it short and easy; my hair takes 10 seconds.” Osis+ by Schwarzkopf Mess Up, $10; amazon.com Lean jeans “Kitty Boots has been my stylist since Queer Eye, and she puts me in Levi’s 511 jeans—slim, but not skinny.” 511 Slim Stretch Fit Jeans in Dark Hollow, $70; levis.com Close shave “Food Network and I agreed a long time ago that my…

2 min.
tails, you win

We’ve rejected all sorts of delicious food for the cover of this magazine based solely on appearance. Sometimes a burger won’t sit up straight. Sometimes a cake looks a little too messy. Sometimes we try to make something look decent and eventually give up because it’s oddly shaped and crusty and never going to cut it as a cover model. (I’m talking about you, fried chicken.) But once in a while we discard a cover photo that looks and tastes great—and for some reason, this keeps happening to lobster. In our first attempt at a lobster cover, for the June 2012 issue, we photographed a lobster salad in lettuce cups. It was colorful, fresh and unexpected…but when we polled potential magazine buyers, lobster salad lost out to beef sliders. Last year,…

1 min.
color this dish!

How to enter: 1 Color this orange—on this page, a photocopy or a page printed from foodnetwork.com/colorthisdish. 2 Go to foodnetwork.com/colorthisdish and submit a scan or photo of your finished work. The winner will receive $500 and three runners-up will each receive $50. NO PURCHASE NECESSARY TO ENTER OR WIN. Color This Dish! Contest. Sponsored by Hearst Communications, Inc. Beginning May 16, 2017, at 12:01 a.m. ET through June 6, 2017, at 11:59 p.m. ET (the “ Entry Period ” ), go to foodnetwork.com/colorthisdish on a computer or wireless device 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 a scanned copy or photo of your completed work that appears in the June 2017 issue of Food Network…

3 min.
you asked...

Damaris, I would really like recipes for revamped pimiento cheese, or a spicy version of fried green tomatoes. Do you have any ideas? Amy Stevens via Instagram I love substituting half of the cheddar in my pimiento cheese recipe (foodnetwork.com/ pimientocheese) with smoked gouda or blue cheese, but you could also change the roasted red peppers to green chiles for a spicy version. For a twist on fried green tomatoes, try using pickled green tomatoes. I use Doux South when I haven’t canned my own. You can find them at douxsouth.com. —Damaris Phillips Katie, what is the best way to prepare kale for “kale newbies”? My family recently tried it pan-fried with salt and pepper. We were not impressed, but I want to give it another go. Kira Rigterink Vicksburg, MI I would make a salad…