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Food & Wine
Food Network Magazine

Food Network Magazine March 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.

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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 Try these light meals from our Weeknight Cooking section. SHRIMP AND CLAM PIZZA PAGE 65 CALORIES: 480 COD PUTTANESCA PAGE 74 CALORIES: 470 WINTER PANZANELLA WITH SQUASH AND SALAMI PAGE 66 CALORIES: 490 TORTELLINI IN BRODO PAGE 74 CALORIES: 490 BREATHE EASY A recent study found that eating raw apple or lettuce can reduce garlic breath by 50 percent. Follow Nancy Fuller’s Garlicky Chicken Parm (page 97) with an apple for dessert! LONG LIVE ROSEMARY Rosemary could add time to your life, according to researchers who studied a village in Italy where one in 10 people lives to be 100 or older. Residents there eat it almost daily and even chew on it raw. Among the villagers, there are fewer incidents of cataracts, bone fractures, heart disease and Alzheimer’s disease than the national average. To add more rosemary to your…

2 min.
shaking it up

When traveling abroad, one of my main goals, other than eating well, is to be not immediately identifiable as a tourist. My husband and I were on the ground in Milan for all of two hours before we gave ourselves away as Americans by doing the unthinkable: We tried to order an iced latte. I say “tried” because ordering an iced latte is virtually impossible in Italy, even at the most touristy café in town, right next to the Duomo. When the server seemed confused by the request, my husband tried to break it down. “Is it possible to get an espresso, with milk…and ice?” he asked hopefully. I’m guessing from the look on her face that this request was like someone arriving in the United States and asking for a…

2 min.
you asked...

Jeff, I’m unable to locate any decent bread for making the wonderful Italian beef sandwiches I used to eat when I lived in Chicago. Do you have any suggestions? Susan Onderisin Cumberland, WI I’m glad you asked this, because the roll is often the most overlooked part of an Italian beef sandwich. The bread needs to be super spongy but still be able to stand up to all the juices that soak the meat. In Chicago, they’re called “hinged” or “presliced French” rolls. Look for them at your grocery store, or order them frozen from either of the big Chicago bakeries—Turano or Gonnella—that make them. —Jeff Mauro Alex, what’s the difference between red sauce and marinara? Juanita Aviles Austin Red sauce is a general term for any tomatobased spaghetti sauce. A marinara, on the other hand, is a…

2 min.
food news

Water into Wine This alone might be worth a trip to Italy: The owners of Dora Sarchese winery in Ortona, a coastal town in the Abruzzo region, have installed a drinking fountain that dispenses Montepulciano wine—all day, every day—and it’s free. Don’t forget to bring a glass! Dinner guests are more likely to give their meals a good review if the courses feature different cuisines rather than a single type of food. This might be the perfect excuse to serve corned beef and cabbage on St. Patrick’s Day with a side of gnocchi (page 91). SOURCE: DREXEL UNIVERSITY Buzz Kill All colleges want students to drink responsibly, but administrators at Indiana University are focused on an unlikely beverage: espresso. They recently imposed a four-shot maximum after someone ordered 20 at the library café. PEAS AND Q’S Strange…

2 min.
know it all: negroni

When Italy’s Count Negroni first stirred together gin, Campari and vermouth in 1919, he never could have predicted the craze that would follow nearly 100 years later. The drink was pretty obscure until the recent cocktail culture brought attention to it, but today the Negroni is a fixture on trendy cocktail menus across the country—both in its classic form and in fun new creations. Oddly enough, we might have Starbucks to thank for the resurgence: The folks at Campari link the growing interest in their bitter product to Americans’ increased tolerance for strong coffee. What is Campari? • Campari is an amaro (Italian for “bitter”) made with herbs, fruit, alcohol and water. • The proof changes by location. In the United States, Campari is the weakest at 24 percent alcohol; Brazil’s is the…

2 min.
how italian is it?

Penne alla Vodka The origins of this dish are unclear—some say it was invented in Italy in the 1970s; others say it was first prepared in a New York City restaurant. These days, penne alla vodka is a staple in Italian-American restaurants but it’s nearly impossible to find on menus in Italy, as Italians rarely cook with vodka or cream. Eggplant Parmesan This dish dates from the 1800s in Naples, the Campanian countryside, Sicily and Calabria (all areas where eggplant is grown). Some experts believe it’s named after palmigiana, the Sicilian word for “shutters,” because the layered eggplant slices resemble louvered panes. To make it authentic, lightly pan-fry the eggplant— don’t bread it—before adding the sauce and cheese. Bruschetta Before it became a beloved appetizer in the United States, bruschetta—toasted bread rubbed with garlic cloves…