Food Network Magazine Jan/Feb 2020

DINNERS UNDER 500 CALORIES PENNE WITH BUTTERNUT SQUASH AND PANCETTA PAGE 54 CALORIES: 430 PORK TENDERLOIN WITH ROASTED CABBAGE PAGE 59 CALORIES: 400 FETA AND DILL FRITTATA PAGE 58 CALORIES: 430 TACO SALAD WITH BEEF PATTIES PAGE 60 CALORIES: 470 Looking Good Try a new kind of dry January and lay off the sweet drinks: A recent study from researchers at King’s College London found that participants who consumed acidic sugary drinks like sweetened fruit juice and soda had more evidence of moderate to severe tooth wear (the erosion of enamel). Pour yourself a glass of coconut water instead—if you buy the unflavored kind, it has no added sugar! The Secret to a Better Workout To up your game at the gym, you may want to get more vitamin D. According to a study recently published in European Journal of Preventive Cardiology,…

We asked the stars: What do you predict will be the next big food trend? Sunny Anderson The Kitchen pg. 81 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 68 Michael Symon Burgers, Brew & ’Que and Iron Chef America (both on Cooking Channel) pgs. 22, 30, 70 Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pg. 81 Duff Goldman Kids Baking Championship; Duff Takes the Cake; Buddy vs. Duff pg. 30 Buddy Valastro Buddy vs. Duff pg. 22 Kardea Brown Delicious Miss Brown pg. 30 Robert Irvine Restaurant: Impossible pg. 36 Trisha Yearwood Trisha’s Southern Kitchen pg. 81 Anne Burrell Worst Cooks in America pg. 22 Katie Lee The Kitchen; Katie Lee Eats Meat, in Sweats and What Would Katie Eat? (both on foodnetwork.com) pgs. 22, 30 Molly Yeh Girl Meets Farm pg. 30 Maneet Chauhan Chopped pg. 30 Jeff Mauro The Kitchen pgs. 30, 80 Geoffrey Zakarian Chopped; The Kitchen; Iron Chef America (on Cooking Channel) pg.…

I’ve felt guilty about something for more than 25 years, and it’s time to fess up: I worked at a deli in college and occasionally put full-fat ranch and Thousand Island dressing on sandwiches when customers ordered low-fat. I didn’t do this for fun, of course. I did it because the shop regularly ran out of low-fat dressing and my boss told me to quietly sub in the regular stuff. I should have spoken up, but I knew that would be disastrous: This was the early ’90s, when no one wanted anything to do with fat. Carbs? No problem. Sorority girls would come to the deli and order giant bagels with low-fat cream cheese and buckets of low-fat frozen yogurt thinking they were making smart choices. What a difference a few…

January 1 Start your year off right with coconut OJ: Combine equal parts coconut water and blood orange juice in a glass. 4 Get your greens this weekend with kale chips: Toss 1 bunch torn kale with 1 tablespoon olive oil and some salt. Bake at 275?, turning once, 20 minutes. 5 Step up your game in the kitchen this year: Catch Worst Cooks in America tonight at 9 p.m. ET. 6 Happy Birthday, Ree Drummond! Try the Pioneer Woman’s Tea-Kettle Noodle Soup! Go to foodnetwork.com/kettlesoup for the recipe. 8 Have a peanut butter and banana sandwich today. The combo was Elvis’s favorite—and today is his birthday! 10 Kick off the weekend with a sweet pizza: Press sugar cookie dough into a round; bake 15 to 20 minutes at 350?. Top with melted chocolate and sea salt. 12 Research shows that many New Year’s…

Knotty and Nice A fruit that pretty much disappears for most of the year is back in January, and fans are racing to get their fix. Sumo Citrus is a wrinkly oversize mandarin from Japan named for a knot on top that looks like a sumo wrestler’s bun. People in California have been eating the fruit since it was first harvested there in 2011, but Sumos became a national obsession last year when Target and other stores started stocking them—and Instagram star Eva Chen raved about how easy they are to peel. If you plan to get some, move quickly (they’ll be gone by May) and prepare to pay: Sumos cost up to $4 per pound, more than twice as much as regular mandarins! PHOTO: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON.…

Coors The Coors family turned Colorado clay deposits into dinnerware and lab equipment, and CoorsTek is now the world’s largest producer of technical ceramics, like car and spaceship parts. Pabst The Milwaukee-based beer maker shifted to a different Wisconsin standby: cheese. Pabst produced more than 8 million pounds of a Velveeta-like spread, Pabst-ett, before selling the business to Kraft when Prohibition ended. Yuengling Frank D. Yuengling opened an ice cream plant across the street from the brewery in Pottsville, PA, that continued producing ice cream until 1985. A family member revived the business in 2014.…