Food Network Magazine

January/February 2022

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.

Land:
United States
Sprache:
English
Verlag:
Hearst
Erscheinungsweise:
Monthly
4,71 €(Inkl. MwSt.)
18,85 €(Inkl. MwSt.)
8 Ausgaben

in dieser ausgabe

1 Min
to your health

Live a Little Researchers at the University of Michigan found that by replacing 10 percent of your daily caloric intake from beef and processed meats with fruits, vegetables, nuts and legumes, you could extend your lifespan by 48 minutes per day. Bonus: You’ll reduce your dietary carbon footprint by a third. Find some fun meatless ideas—like carrot pigs in a blanket—in the special section on the flip side of this issue. Pass the Pecans! The nuts could help keep your cholesterol in check: A new study from the University of Georgia found that participants pants who consumed a diet rich in pecans over eight weeks had noticeably lower levels of total cholesterol, LDL cholesterol and triglycerides. Add a bowl of pecans to your game-day spread! Look ing Good Eating protein can help you build muscle,…

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1 Min
star search

What’s your go-to game day snack? Dana Beninati Sommelier, Food Network Kitchen pg. 18 Kardea Brown Delicious Miss Brown; Spring Baking Championship pg. 72 Anne Burrell Worst Cooks in America pg. 38 Kristina Cho Cookbook author pg. 70 Ramin Coles Chef, The Sweet Home Café pg. 14 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Chance of a Lifetime; Guy’s Grocery Games; Guy’s Ranch Kitchen; Tournament of Champions pg. 16 (of Meat-Free Issue) Ina Garten Barefoot Contessa: Modern Comfort Food pg. 68 Carla Hall My Dream Kitchen pg. 14 Edward Lee Chef and owner, 610 Magnolia and Whiskey Dry pg. 24 Michael Symon Symon’s Dinners Cooking Out; Throwdown with Michael Symon pg. 62 “I’m addicted to hummus and pita chips.” “I never tire of chicken wings. Barbecue or plain with lemon pepper—no Buffalo sauce for me.” Pepper Teigen Getting Spicy with Pepper Teigen (on discovery+) pg. 20 Jet Tila Ready Jet Cook (on Food Network Kitchen app)…

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2 Min
it’s a plant!

my husband and I had several conversations last year about eating less meat and they all went something like this: I would say, “We should really cut back on meat.” And he would say, “But meat is so delicious.” And then we’d return to our beef tacos or Bolognese and get on with our night. I do want to cut back—and we will this year. I’m resolving to do it right here, right now, but I need a better way to sell it to my family than calling it “plant-based eating.” I’m dealing with a chef husband who once refused to put a salad on the menu at his restaurant. And nothing sounds more terrifying to my kids than telling them we’re having plants for dinner. Roasted carrot hot dogs,…

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1 Min
calendar

STUFFED PEPPERS, HIBISCUS COCKTAIL, MEATBALLS, TOMATO SAUCE AND COD AND ICE CREAM MUG: RALPH SMITH. FRENCH TOAST STICKS AND CHILI: CHRISTOPHER TESTANI. LICORICE, ELVIS AND MLK JR.: GETTY IMAGES. DOUGH BALLS AND HOT DOG: ANTONIS ACHILLEOS. FLOAT, TROPICAL DESSERT AND BEAN SOUP: CON POULOS. WING DIP: LEVI BROWN. FAIRY BREAD: RYAN DAUSCH. GRAPEFRUIT: ANDREW MCCAUL. COCOA: ALAMY. STRAWBERRIES AND ICE CREAM: GETTY IMAGES. NOODLES AND DOUGHNUTS: RYAN DAUSCH. GREEN COCKTAIL: RYAN LIEBE. CHOCOLATE SALTINES AND POPCORN: LEVI BROWN. GELATIN: JONATHAN KANTOR. HEART CAKE: YUNHEE KIM. BRUSSELS SPROUTS AND PEAR COCKTAIL: RALPH SMITH. CITRUS: CON POULOS. DIP: CHARLES MASTERS. TOSTONES: JUSTIN WALKER.…

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2 Min
let’s celebrate

1 MAKE A SPECIAL DISH Like black-eyed peas, sweet potatoes are symbolic of the Black diaspora, and they’re a staple of the soul food table. Try chef Carla Hall’s twist on traditional sweet potato pie: a savory pudding made with olive oil. “It’s a simple recipe with big flavor,” she says. Sweet Potato Pudding with Clementines Preheat the oven to 375˚. Line a half-sheet pan with foil. Put 3 large sweet potatoes on the pan and bake until very soft, 1 to 1½ hours. Whisk ½ cup packed brown sugar, ¼ cup extra-virgin olive oil, 2 tablespoons molasses, the zest and juice of 1 clementine and 1 teaspoon kosher salt in a large bowl. Peel the potatoes and pass through a food mill or ricer into the bowl. Fold until well mixed. Divide…

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1 Min
in the know

Waffling Around You’ve likely heard of the cronut, but how about the croffle? Croissant-waffle hybrids started showing up in pastry shops in Seoul, South Korea, in 2018, and now they’ve made their way to Los Angeles and New York City. Croffle House, which recently opened in Queens, serves the namesake dish with sweet toppings like berries and cream, and savory ones like pesto. To make your own, roll up refrigerated crescent roll dough and cook in a waffle iron until golden. Turn to page 26 to see what other foods and drinks are trending this year! PHOTO: YUNHEE KIM; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.…

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