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EXPLOREMY LIBRARY
Food Network Magazine

Food Network Magazine July/August 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.

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Country:
United States
Language:
English
Publisher:
Hearst
Frequency:
Monthly
£3.61
£14.47
10 Issues

in this issue

1 min
foil-packet herbed corn

ACTIVE: 10 min | TOTAL: 40 min | SERVES: 6 6 ears of corn, husked2 sprigs thyme2 sprigs basil2 sprigs rosemaryKosher salt and freshly ground pepper4 tablespoons unsalted butter, cut into pieces 1. Preheat a grill to medium high. Lay out two large sheets of foil and top each with 3 ears of corn. Add a sprig each of thyme, basil and rosemary to each and season the corn with salt and pepper. Add 2 tablespoons butter to each foil packet. 2. Wrap the corn in the foil, crimping to seal, then wrap again in another sheet of foil. 3. Grill the foil packets until the corn is tender, about 15 minutes per side. Carefully open the packets to serve. PRESENTED BY…

1 min
grilled potatoes with blue cheese dressing

ACTIVE: 20 min | TOTAL: 45 min | SERVES: 6 2½ pounds baby red potatoes2 tablespoons extra-virgin olive oilKosher salt½ cup sour cream½ cup crumbled blue cheese, plus more for topping⅓ cup buttermilkFreshly ground pepper Sliced carrot, celery and celery leaves, for topping 1. Put the potatoes in a large saucepan and add just enough water to cover. Bring to a simmer and cook until the potatoes are just tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the olive oil and 1 tablespoon salt. 2. Preheat a grill to medium high. Put the potatoes in a grilling basket (or on a wire rack set on the grill grates). Grill, turning often, until golden and crisp, about 10 minutes. Let cool slightly. 3. Meanwhile, whisk the sour cream, blue cheese and…

2 min
it’s time to hit the road

CITIES WITH SOUL Whether you want the cool, urban vibe of the ATL, Victorian-era architecture and dazzling skyline of Savannah, artsy energy and thriving food scene of Columbus, or the live music and historic sights in Augusta, Georgia’s soulful cities are hard to beat. Steeped in history, packed with attractions, and humming with culinary talent, Georgia’s cities are a must-do. MOUNTAINSIDE MOMENTS North Georgia is home to thousands of acres of state parks and national forest, spreading from Pine Mountain in the northeastern corner of the state all the way over to Cloudland Canyon in the northwest corner. Within this wooded and mountainous region are miles of trails, hundreds of waterfalls, charming towns, lakes, rivers, and streams. It’s easy to spread out and find your own space in north Georgia. And when you…

2 min
star search

“I was a camp counselor many years ago. If I could do it all over again I’d love to teach culinary arts or arts and crafts.” “I would teach baseball to pay homage to my past life as a baseball player before the injury that shifted my focus to the culinary world.” “Kickball. I’m ‘retired’ now but I’ve won many adult kickball championships!” If you were a summer camp counselor, what would you teach? How the Stars Give Back When one of Sunny Anderson’s dogs, Ella Edam, passed away last year, she wanted to honor her memory by adopting from a great rescue organization—and she met two pups she couldn’t resist at The Center for Animal Health & Welfare. “This place truly impressed me,” says Sunny. “They know how to run a rescue with the…

2 min
instant pot hawaiian pulled chicken sandwiches

ACTIVE: 25 min | TOTAL: 1 hr | SERVES: 6 FOR THE CHICKEN 1. pounds skinless, boneless chicken thighs1 teaspoon chili powderKosher salt and freshly groundblack pepper2 tablespoons extra-virgin olive oil1 small red onion, chopped2 cloves garlic, minced⅓ cup pineapple preserves2 tablespoons plus 2 teaspoons yellow mustardPinch of cayenne pepper1 teaspoon apple cider vinegar6 Hawaiian hamburger buns, toasted FOR THE SLAW 1 14-ounce bag shredded coleslaw mix1 red bell pepper, thinly slicedKosher salt and freshly ground black pepper⅔ cup unsweetened coconut flakes, toasted1 scallion, thinly sliced¼ cup chopped fresh cilantro⅓ cup mayonnaise2 tablespoons apple cider vinegarVegetable chips, for serving 1. Make the chicken: Season the chicken with the chili powder and a generous pinch each of salt and black pepper. Set a 6-quart Instant Pot to sauté on high. When the display indicates the pot…

1 min
barbecue chicken pizza

ACTIVE: 20 min | TOTAL: 35 min | SERVES: 6 to 8 All-purpose flour, for dusting1 pound pizza dough, at room temperature¼ cup barbecue sauce1 cup shredded cooked chicken2 tablespoons sliced scallions2 tablespoons sliced red and/or green pickled jalapeños1 cup shredded cheddar jack cheese blend 1. Place an inverted baking sheet on the lowest oven rack and preheat to 500˚. 2. Lightly flour a large cutting board or another inverted baking sheet. Stretch the pizza dough into a 9-by-15-inch rectangle on the board or baking sheet. 3. Brush the dough with the barbecue sauce, then top with the chicken, scallions, jalapenos and cheese. Slide the pizza onto the hot baking sheet in the oven and bake until the cheese is melted and the crust is golden, about 15 minutes. PRESENTED BY…