Food Network Magazine October 2021
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.
in this issue
happy birthday great lash!
For 50 years, savvy women have relied on Maybelline Great Lash for natural, but noticeable lashes. Now a new generation is discovering the cult classic. To celebrate, we partnered with Chelsey White, the visionary behind @chelsweets, to create a delicious, custom confection inspired by the rich formula inside the iconic pink and green tube. Celebrate 50 Years of Great Lash at Maybelline.com GREAT LASH VANILLA CAKE ACTIVE: 90 min TOTAL: 150 min SERVES: 20 Vanilla Cake Ingredients 3 cups all-purpose flour3 cups granulated sugar2½ tsp baking powder1 tsp salt1 cup unsalted butter, room temperature1 cup pasteurized egg whites (approx. 7 egg whites)1½ cups buttermilk, room temperature2 Tbsp vegetable oil2 tsp vanilla extract Vanilla Buttercream Frosting Ingredients 3 cups unsalted butter, room temperature1 Tbsp vanilla extract or vanilla bean paste½ tsp salt11 cups powdered sugar⅓ cup heavy cream…
star search
What’s your bagel order? Sunny Anderson The Kitchen; Chocolate Meltdown: Hershey’s After Dark pgs. 30, 109 Andrea Baumgardner Chef and owner, BernBaum’s pg. 90 Kardea Brown Delicious Miss Brown pg. 30 Maneet Chauhan Chopped; Chocolate Meltdown: Hershey’s After Dark pg. 80 Ree Drummond The Pioneer Woman pgs. 30, 108 Benjamina Ebuehi Cookbook author and baker pg. 58 Zach Engel Chef and owner, Galit pg. 91 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Chance of a Lifetime; Guy’s Grocery Games; Guy’s Ranch Kitchen pgs. 30, 108 Zoë François Pastry chef and food blogger pg. 92 Ina Garten Barefoot Contessa: Cook Like a Pro pgs. 78, 109 Duff Goldman Kids Baking Championship; Buddy vs. Duff; Duff’s Happy Fun Bake Time (on discovery+) pg. 30 Alex Guarnaschelli Supermarket Stakeout; Chopped; The Kitchen; Fix Me a Plate (on foodnetwork.com) pg. 30 Eddie Jackson BBQ Brawl; Halloween Wars; Yum and Yummer (on Cooking Channel) pg. 30 Amy Thielen Cookbook author and chef pg. 40 Yia Vang Chef and owner, Union Hmong Kitchen Food Network Kitchen app pg. 89 Jason Wang President and…
dream job
from my very first issues of American Girl and Girl’s Life, I have been enchanted by the world of magazines. The advice columns, glittery lip gloss recommendations, embarrassing but relatable stories and flared-jeans style inspo made me feel—in a pre-social-media world—like I was part of a very fun community. Every month I waited for my magazines to arrive so I could study them cover to cover and cut out the pages for my own “magazines” in big hardcover scrapbooks that I probably still have somewhere. My love for storytelling and combining words with colorful imagery ultimately found its way to the internet, where I started my food blog, My Name Is Yeh, in 2009. This blog opened a world of doors for me, from my first desk job as an intern…
new on the shelf
An Indigenous Marketplace Discovering and supporting Native American–owned businesses just got easier: The Denver restaurant Tocabe has launched a marketplace with meat and pantry items from Native producers around the country, including maple syrup from Ziibimijwang Farm in Michigan, honey from Séka Hills in California and tepary beans from Ramona Farms in Arizona. shoptocabe.com Next-Level Nut Butter Molly Yeh is obsessed with marzipan and sprinkles, so she partnered with Ground Up to create an almond-cashew butter inspired by the combo. You can feel extra good about buying a jar: Ground Up provides job training for women experiencing homelessness and other forms of adversity. $16; grounduppdx.com (available November 9) A Cheesy Gift You can now give your cheese-loving friends just what they want: a bust of themselves made of cheddar. Cheese carver Sarah Kaufmann is working…
star diary
5:15 a.m. I wake up and get coffee. 5:30 a.m. Breakfast. I had time to visit the local market upon arrival in Waco, TX (we’re filming a special here), and I bought some honey. I drizzle it over berries, granola and plain Greek yogurt. It kick-starts my day while I look at our call sheet for the shoot. 7 a.m. Crew call. We load up the vans with all our equipment and travel to the first location. 8 a.m. Inevitably around this time every day, our director, Jenny Kirsten, gives me half of her banana. We have worked together for going on 14 years and I can’t remember her ever eating an entire banana. 8:15 a.m. We start filming the first scene with Molly and her husband Nick. She’s making almond butter sandwich cookies…
the cook’s books
Twelve Recipes by Cal Peternell This book made me enjoy cooking even more than I already do! To Asia, With Love by Hetty McKinnon Hetty’s ode to the food of my heritage is one of the most inspiring sets of recipes I’ve ever laid eyes on. Jerusalem by Yotam Ottolenghi and Sami Tamimi Jerusalem is full of history, complexity, diversity and vibrant food. This book does it justice. Aloha Kitchen by Alana Kysar This is the most gorgeous book about Hawaii’s food. Whenever I want to be transported there, I open it. Bread Toast Crumbs by Alexandra Stafford All I want in life is to eat bread for every meal, and this book validates that. It makes bread a lifestyle. A Common Table by Cynthia Chen McTernan Cynthia’s recipes and stories speak strongly to me as a fellow Chinese American (and lover of black sesame!). Breakfast, Lunch, Tea by…
