Food Network Magazine March/April 2023

Serving Size: 2 cups | Total Time: 15 mins 1 red pepper, halved and seeded1 can (15-oz) chickpeas, rinsed1 small clove garlic, finely chopped¼ cup tahini2 Tbsp fresh lemon juice½ tsp McCormick® Smoked Paprika¼ tsp McCormick® Ground CuminMcCormick® salt and pepperCrackers and vegetables, for serving 1. Heat broiler. Place pepper, cut sides down, on a rimmed baking sheet and broil until charred, 4 to 5 minutes. Transfer to a bowl, cover, and let sit until cool enough to handle. Peel off and discard skin. 2. Transfer peppers to a food processor, along with chickpeas, garlic, tahini, lemon juice, paprika, cumin, and ¼ teaspoon each of salt and pepper, and puree until smooth. Serve with crackers and vegetables for dipping. SCAN HERE FOR MORE RECIPES…

A New Leaf Want healthy bones later in life? Load up on vitamin K! In a new study, researchers found that women who ate 125 grams (one to two servings) of dark leafy veggies a day were 31 percent less likely to have bone fractures than those who ate a much smaller amount. This issue is loaded with vitamin K! SOURCE: EDITH COWAN UNIVERSITY Yes, Honey A daily dose of honey could help keep your blood sugar and cholesterol levels in check, according to a recent review of studies. Add a drizzle to the ricotta crostini on page 22. Just be sure to go with raw honey—the processed stuff loses many of its health benefits during pasteurization. SOURCE: UNIVERSITY OF TORONTO Eat Right for Earth Day Diets high in fruits, vegetables, whole grains, nuts and legumes are…

What’s your favorite thing to buy at the farmers’ market?…

if you ever need to make a cake in the shape of an octopus or a beehive or a guitar, you’re in luck: There’s a pan for that. Actually, name a party theme and there’s almost certainly a cake pan to match—and yet for the past 15 years, we’ve avoided specialty pans at all costs in this magazine. In fact, we’ve gone to great and sometimes ridiculous lengths to carve our own shapes. We’ve painstakingly chiseled round and square cakes into flowerpots, pencils, coffee cups, lobster rolls, Peeps and even a bowl of Caesar salad—but we’ve never called for a novelty pan. Until now. How did this happen? We really wanted to make a three-dimensional bunny cake for this issue, but it was way beyond our carving skills. So when we…

Spoiler alert: There might be some crying on the third season of Alex Guarnaschelli’s cooking competition Alex vs America. “I give my blood, sweat and tears—literally!” Alex says. She’s returning to face off with some seriously talented chefs, as host Eric Adjepong serves up a new theme for each episode. “I think this is the best group we’ve had so far,” Eric says. Catch the premiere and serve these fun crostini from the two stars: They’re both winners! Eric Adjepong’s RICOTTA CROSTINI WITH WALNUTS Slice a baguette ¼ inch thick, then arrange on a baking sheet and brush the tops with olive oil. Broil until golden brown, 2 to 3 minutes. Immediately rub the crostini with a halved garlic clove while still hot. Spread whole-milk ricotta on the crostini, then drizzle with vincotto…

1 Fresher Lettuce Most produce takes up to a week to get from field to market, but Revol Greens can deliver its lettuce to stores within 24 hours of harvest. That means a longer shelf life, less waste—and tastier salads. Available at select Walmart and Target stores 2 Upcycled Boards What does this wood board have in common with Billie Eilish and Paul McCartney? It’s made by a company started by Taylor Guitars (a go-to for A-list musicians) using ebony left over from crafting instruments. Café Series 14-inch Ebony Paddle, $59; stellafalone.com 3 Food You Can Rescue Grocery stores throw away 30 percent of their stock every year. To the rescue: Flashfood, an app where you can browse discounted fresh foods nearing their best-by date and pick them up at the store. The app added more than…