Food Network Magazine November 2021

presented by Reveal the Recipes From stuffing to sweet potato pie, we all have a favorite family recipe. Hand down history by giving your guests the recipe on printed cards. Easy as Pie Fans of pumpkin, apple, and mincemeat alike can all enjoy a delicious dessert a little more guilt-free when it’s baked in a responsibly made paper pie pan. Share the Bounty Reduce food waste by sending guests home with leftovers and/or donating to a local shelter. Have plenty of paper and cardboard containers on hand for ease of packing (and so no one has to worry about returning your dishes). Do Your Part with Paper and Packaging. Paper and products like packaging and boxes are made from tree fiber—a renewable resource. The United States grows nearly twice the volume removed from timberland annually. When you…

What’s your favorite store-bought Thanksgiving item? Nico Albert Chef, formerly Duet pg. 15 Sunny Anderson The Kitchen pg. 74 Dana Beninati Sommelier, Food Network Kitchen pg. 47 Valerie Bertinelli Valerie’s Home Cooking pg. 53 Elena Besser Food Network Kitchen app; Boozin’ with Besser digital series pg. 47 Katie Lee Biegel The Kitchen; What Would Katie Eat? (on foodnetwork.com) pgs. 24, 47 Freddie Bitsoie Food Network Kitchen app pg. 15 Kardea Brown Delicious Miss Brown; Holiday Baking Championship: Gingerbread Showdown pg. 70 Maneet Chauhan Chopped; Holiday Wars pg. 21 Ree Drummond The Pioneer Woman; Christmas Cookie Challenge; Candy Coated Christmas (on discovery+) pg. 52 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 38 Carla Hall Holiday Baking Championship pg. 58 Makini Howell Chef and owner, Plum Bistro pg. 89 Eddie Jackson Christmas Cookie Challenge pg. 54 JJ Johnson Food Network Kitchen app; chef and owner, Fieldtrip pg. 47 Rich Landau Chef and co-owner, Vedge and Fancy Radish pg. 88 Vallery Lomas Food Network Kitchen app; foodieinnewyork.com pg. 47 Laura Louise “Lou” Oates Chef, formerly Little Pine pg. 87 Gabriel Orta Co-owner, Broken Shaker pg. 47 Alejandra Ramos Food Network…

at some point during the next couple of weeks, someone will try to convince me to deep-fry my turkey for Thanksgiving this year. This is what people in the turkey-frying community tend to do when November rolls around. They mean no harm, they just truly believe that they found a better, more enlightened way to cook a bird—and they want to spread the good word about juicy, crispy-skinned turkey legs to anyone who will listen. I don’t know exactly how many people these turkey-frying evangelists hope to convert every year, but they are doing a fine job in some parts of the country. Check out the map below: A group of meat experts at seriouslysmoked.com tracked turkey-cooking habits by state last Thanksgiving, based on Twitter hashtags for smoking, frying and roasting.…

Buy a Book When he was the executive chef at Mitsitam Café, at the Smithsonian National Museum of the American Indian, Freddie Bitsoie developed dozens of modern takes on Indigenous foods. His new cookbook, New Native Kitchen ($40, Abrams), includes many of his favorites, plus recipes inspired by his own Navajo heritage, like Chocolate Bison Chili. Check out Freddie’s classes on the Food Network Kitchen app! Sign up at kitchen.foodnetwork.com. Mix a Mocktail At his new Minneapolis restaurant, Owamni by The Sioux Chef, Sean Sherman worked with bar manager Kareen Teague to create a drink menu that celebrates native plants. Try this zero-proof cocktail infused with balsam fir. Ziiwiskaagamin 1. Combine 10 cups water, ½ cup dried balsam fir leaves and 2 tablespoons dried sumac berries in a large pot. Bring to a boil, then simmer…

Every fall, Chopped judge Maneet Chauhan’s family celebrates Diwali, the festival of lights, with traditional Indian clothes and jewelry, twinkling oil lamps, a flower-filled rangoli design on the floor and, as Maneet puts it, “a table laden with deliciousness.” This means traditional mithai (Indian sweets) like burfiand halwa, but also less-expected creations like cupcakes topped with saffron and cardamom frostings. “They’re perfect for Diwali because you can make them so colorful and have a variety of flavors,” she says. Catch Maneet hosting Holiday Wars on Food Network starting November 7. SAFFRON-PISTACHIO FROSTING Soak 1 teaspoon saffron threads in 2 tablespoons milk for 1 hour. Beat into 2 cups Italian buttercream. Spread on cupcakes; top with a few saffron threads and chopped pistachios. ROSE-CARDAMOM FROSTING Mix 2 cups Italian buttercream with 1 tablespoon rose syrup,…

Pizza Must-Reads The world’s most thorough pizza cookbook has arrived. The three-volume, 1,708-page Modernist Pizza, from the team behind Modernist Cuisine, has more than 1,000 recipes, plus pizza history and lore, and tips for fanatics, like the perfect ratio of toppings to dough and the ideal temperature for reheating slices in the oven (400?). Also hitting the shelf: new releases from Dan Richer of the beloved Jersey City pizzeria Razza, and a second cookbook from the owners of Roberta’s in Brooklyn. Centennial Chocolate You don’t really need to reinvent yourself when you’re 100 years old, but California’s iconic See’s Candies is trying something new anyway: For the first time ever, the company let fans decide on a new candy flavor. The winner was coffee Scotchmallow, a chocolate made with layers of coffee-flavored caramel…