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Food Network Magazine

Food Network Magazine November 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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United States
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$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. PASS THE CHOCOLATE Researchers recently discovered that eating chocolate may lower your risk of atrial fibrillation, an irregular heartbeat that can lead to stroke and heart failure. The study, which tracked the diet of more than 55,000 men and women ages 50 to 64, found that participants who ate chocolate two to six times per week had a 20 percent lower risk of the condition compared with those who ate chocolate less than once a month. It’s a good excuse to add the chocolate cream pie on page 126 to your holiday menu—but just have a sliver! BERRY WELL Pile on the cranberry sauce this Thanksgiving: A new study by the University of Massachusetts Amherst found that cranberries have prebiotic properties, meaning…

1 min.
star search

We asked the stars: What’s your favorite Thanksgiving dish? “Oyster dressing— the holidays wouldn’t be the same without it!”“Scalloped oysters— because they are just delicious and so easy to prepare!”“frozen cranberry, pineapple and whippedtopping salad. Truthfully, it might not be as delicious as I think, but it’s a Thanksgiving tradition.”…

2 min.
star spotlight

Soap stash “I buy Molton Brown hand soap and shower gel (the Orange & Bergamot scent) in bulk. Actually, I buy everything in bulk so I don’t have to shop as much!” Molton Brown hand wash, $28, and body wash, $30; bluemercury.com Flats with flair “I found my favorite flats at Tutto Bene in Bridgehampton, NY. I love the shop—it’s full of great accessories. I bought these shoes in all different colors and designs. I must have 10 pairs!” Peacock slides, $175; saachistyle.com Getaway car “Jeffrey bought me a Mini convertible, and I love it. It’s the most fun of any car I’ve ever owned. I keep it in the garage with the top down. It’s like James Bond— the garage door goes up, the car comes out and we’re off!” Mini Cooper convertible, from…

3 min.
roll with it

Almost every Thanksgiving, I forget to serve some part of the meal. Usually it’s an insignificant side dish that I made days earlier and shoved in the back of the refrigerator, like relish or applesauce. A couple of times, though, I’ve forgotten something big: a butternut squash casserole (I accidentally abandoned it in the oven) and green beans (I bought a family-size bag and just flat-out forgot to cook them). I typically discover these mistakes between dinner and dessert, when all hope is lost of people eating anything except pie. What’s worse is that I somehow managed to bring this recurring problem to work with me: Our test kitchen chefs were basically finished with the recipes for this Thanksgiving issue when I realized, in a panic, that we had forgotten the…

2 min.
you asked...

Valerie, my stuffed mushrooms never have enough flavor. Do you have a tasty recipe to share? Tracy Lynn Alsman via Facebook I do! Stuffed mushrooms often have sausage in them for flavor, but I created a lighter recipe (foodnetwork.com/valeriesmushrooms) that uses the stems of the mushrooms to add meatiness to the filling. I also sprinkle in some panko (coarse breadcrumbs) to help all of the ingredients stay together—and I put a little extra on top so the mushrooms get crispy under the broiler. —Valerie Bertinelli Marc, I haven’t had the nerve to experiment with French cooking. What’s an easy dish to try first? Ellen Gibson via Facebook Beef bourguignon is a classic French dish that sounds intimidating but is actually easy. It cooks low and slow, so you have the leeway to fix any mistakes you…

2 min.
food news

FOR THE BIRDS Maybe you can persuade a local restaurant to give you a hand with Thanksgiving dinner this year. Antique Bar & Bakery in Hoboken, NJ, a onetime favorite of Frank Sinatra’s, has been roasting customers’ turkeys for decades, ever since a baker agreed to toss a few in the coal-fired oven as a favor back in the 1970s. Now dozens of regulars bring their birds seasoned and ready to roast. You can have a beer while you wait, of course. antiquebarbakery.com Cook for a Cause It’s not easy to get 100 food stars in one place, but the editor of the new America: The Great Cookbook (Weldon Owen, $40) managed to do it. Inside you’ll find stories and favorite recipes from 100 food legends from all 50 states (including Marcela Valladolid,…