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Food Network MagazineFood Network Magazine

Food Network Magazine

November 2019

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.

País:
United States
Idioma:
English
Editor:
Hearst
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10 Números

EN ESTE NÚMERO

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food network magazine

Editor in Chief Maile Carpenter Creative Director Deirdre Koribanick Executive Editor Liz Sgroi Managing Editor Robb Riedel Photo Director Alice Albert EDITORIAL Deputy Editor Jessica Dodell-Feder Special Projects Editor Pamela Mitchell Features Editor Erica Finamore Food Editor Ariana Phillips Tessier Associate Editor Nora Horvath Assistant Editors Francesca Cocchi, Cory Fernandez Online Editorial Coordinator Michelle Baricevic Editorial Assistant Audrey Morgan ART Art Director Ian Doherty Deputy Art Director Rachel Keaveny Associate Art Director Amy Kaffka Digital Imaging Specialist Ruth Vázquez PHOTOGRAPHY Associate Photo Editor Amy McNulty Assistant Photo Editor Mollie Kingsbury Staff Photographer Ralph Smith COPY Copy Chief Chris Jagger Research Chief Katherine Wessling Copy Editor David Cobb Craig CONTRIBUTORS Kathleen E. Bednarek, Liz Greco, Ian Hodder, Kate Trombly O’Brien, Clare O’Shea, Joy Sanchez, Sandra Seymour, Jamie M. Wilson FOOD NETWORK KITCHEN Executive Chef, Vice President, Culinary Production Robert Bleifer Vice President, Culinary Jill Novatt Test Kitchen Director Stephen Jackson Recipe Developers Melissa Gaman, Young Sun Huh, Alexis Pisciotta, Amy Stevenson Recipe Developer/Nutritionist Leah Brickley…

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taking sides

When my kids come to the table for Thanksgiving dinner in a few weeks, they will likely put three things on their plates: a Parker House roll, cranberry sauce and…never mind, that’s it. I was going to say mashed potatoes, but they don’t really like those enough to bother taking any. They will probably take a second and a third roll, and then they’ll ask to be excused until the pie shows up. If I were a better parent, I’d make them eat turkey and green beans, but I want them to love Thanksgiving as much as I do, so I usually let them have whatever weird version of the meal makes them happy. What my girls don’t know is that on tables across America, kids their age (and adults) will…

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slow cooker sides

Slow Cooker Creamed Corn This sweet and creamy dish owes its subtle spice to a fragrant blend of smoked paprika, thyme and garlic salt. Serve warm with pork, chicken or red meat entrées. Prep Time: 20 min Cook Time: 3 hrs Serves: 10 2 pounds frozen corn kernels1 package (8 ounces) cream cheese, cubed1 cup milk¼ cup (½ stick) butter1 teaspoon McCormick® Garlic Salt1 teaspoon McCormick® Thyme Leaves½ teaspoon McCormick® Smoked Paprika 1- Spray inside of slow cooker with no stick cooking spray. Place all ingredients in slow cooker. Cover. 2- Cook 3 hours on HIGH or until desired consistency, stirring halfway through cooking. (Corn will thicken upon standing.) Stir well before serving. Discover more dishes at Mccormick.com/holiday Slow Cooker Cranberry Apple Stuffing Save room in the oven and make Thanksgiving stuffing in the slow cooker instead. Savory sage, parsley…

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november

2 Make an avocado skull for Day of the Dead: Halve an avocado, then peel off the skin. Turn cut-side down. Add a face with sliced olives and radishes. 3 Get in the holiday spirit and watch Ultimate Thanksgiving Challenge tonight at 9 p.m. ET. Giada’s hosting! 4 Catch the return of Holiday Baking Championship at 9 p.m. ET tonight—and steal some ideas for your own parties! 7 Three weeks until Thanksgiving! It’s not too early to make your pie dough (see page 134). Wrap tightly (rolled out or not!) and freeze. 9 Make pumpkin butter for bagels: Mix 1 stick softened butter with 1 tablespoon honey, ¼ cup pumpkin puree and a pinch of cinnamon. 10 Sesame Street first aired 50 years ago today. Make a treat in honor of Cookie Monster: Dip chocolate…

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in the know

The Mother of All Casseroles Old-school green bean casserole is more popular these days than ever: Google searches for the recipe reached an all-time high last November, and by some estimates, 20 million households will serve the dish this Thanksgiving. We have Dorcas Reilly to thank for it: She was a supervisor in the Campbell’s Soup test kitchen in 1955 when her team created the “Green Bean Bake.” The recipe started appearing on cans of cream of mushroom soup in 1960, and 35 years later, executives told Dorcas it was Campbell’s most-requested recipe ever. Dorcas passed away last year, but her contribution to Thanksgiving lives on. “My mom really liked that the recipe could be altered with different ingredients,” her daughter, Dorcas R. Tarbell, told us. Make the original, or turn…

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food news

OH, JOY! A new, ninth edition of Joy of Cooking, arguably the most popular cookbook of all time, will be released this month—88 years after Irma Rombauer self-published the original. Fans haven’t seen an update to the beloved book in more than a decade: The eighth edition was released in 2006. (Fun fact: The seventh edition, from 1997, was edited by Alex Guarnaschelli’s mom, legendary cookbook editor Maria Guarnaschelli.) Irma’s great-grandson John Becker and his wife, Megan Scott, oversaw the latest iteration and added more than 600 new recipes, including regional classics like Nashville hot chicken, St. Louis gooey butter cake and these Ohio buckeyes. The new edition goes on sale November 12. $40; simonandschuster.com BUCKEYES About 45 pieces Combine in a large bowl or a stand mixer: 1 cup smooth peanut butter4 tablespoons (½ stick)…

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