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Food & Wine
Food Network Magazine

Food Network Magazine March 2020

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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United States
R 73,11
R 292,87
10 Issues

in this issue

1 min.
to your health

DINNERS UNDER 500 CALORIES TUNA NIÇOISE SALAD WITH TAHINI DRESSING PAGE 50 CALORIES: 410 CHICKEN, POBLANO AND CORN TORTILLA SOUP PAGE 53 CALORIES: 480 CUMIN BEEF STIR-FRY PAGE 51 CALORIES: 470 CITRUS ARCTIC CHAR WITH FARRO PAGE 53 CALORIES: 450 It’s Nuts! A recent study from Harvard University found that participants who ate a half serving of nuts every day instead of less healthful foods such as processed salty snacks kept their weight in check over a four-year period. Find these pistachio frozen bananas and other good-for-you snacks in the booklet on page 92. We ♥ Avocados Eating one avocado a day on a moderate-fat diet can help lower bad cholesterol in adults, which may reduce the risk of clogged arteries, heart disease and stroke, according to a new study published in The Journal of Nutrition. Get your fix at dessert: Try…

1 min.
star search

We asked the stars: What’s your favorite midnight snack? Sunny Anderson The Kitchen pg. 106 Valerie Bertinelli Valerie’s Home Cooking; Kids Baking Championship pg. 70 Anne Burrell Worst Cooks in America; Vegas Chef Prizefight pg. 106 Maneet Chauhan Chopped pg. 106 Ree Drummond The Pioneer Woman pg. 71 Guy Fieri Diners, Drive-Ins and Dives; Guy’s Grocery Games; Guy’s Ranch Kitchen; Tournament of Champions pg. 108 Nancy Fuller Spring Baking Championship pgs. 20, 27, 106 Ina Garten Barefoot Contessa: Cook Like a Pro pg. 76 Alex Guarnaschelli Supermarket Stakeout; Chopped; Fix Me a Plate (on foodnetwork.com) pg. 27 Carla Hall Girl Scout Cookie Championship pgs. 27, 104 Katie Lee The Kitchen; Girl Scout Cookie Championship; What Would Katie Eat? (on foodnetwork.com) pgs. 27, 106 Jeff Mauro The Kitchen pg. 106 Molly Yeh Girl Meets Farm pg. 69…

2 min.
the cookies crumble

if you believe you are what you eat, I’d like to direct your attention to the Girl Scouts’ latest creations: They’re cookies called Lemon-Ups, and they’re designed to make you feel fantastic about yourself. Each one is stamped with an inspirational message (“I am bold!” “I am strong!” “I am creative!”). In the age of girl power, it’s a genius sales tactic: Nothing says “have another cookie” like a box of cookies that keep telling you how awesome you are. Introducing a new cookie is tricky for the Girl Scouts. How can anything compete with a Thin Mint? I remember being horrified when new chocolate chunk cookies landed on my troop’s order form in 1982. They just weren’t part of my sales strategy. I knew which cookies I could move because…

1 min.
in the know

Shake on It Green food for St. Patrick’s Day is a purely American tradition—thanks in part to McDonald’s. The chain dyed milkshakes green as a promotion in 1970 and is still cranking them out 50 years later. Shamrock Shakes have developed a bit of a cult following. Fans debate the flavor (it’s officially vanilla-mint, but some insist there’s a hint of lime) and frantically visit multiple locations to get their hands on one. Only certain spots sell them, and only in February and March. If you can’t find one, get your fix with this recipe from our test kitchen. Copycat Shamrock Shake Combine 3 cups vanilla ice cream, ¼ cup whole milk, 2 tablespoons vanilla-flavored syrup, ¼ teaspoon mint extract (not peppermint) and 4 drops green food coloring in a blender. Puree until…

3 min.
star diary

7:30 a.m. I wake up to the sound of my husband, David, hunting in his closet for a shirt. I drink a bottle of Fiji water, then head to the kitchen to make Bieler’s Broth, a combination of celery, zucchini, green beans and parsley. I also have two pieces of bacon, one slice of Ezekiel toast and two organic eggs—my daughter-in-law Annie provides me with fresh ones. 9 a.m. I feel fresh as a daisy—which also happens to be my favorite flower. 9:15 a.m. It’s time to figure out what recipes to test, either for my new cookbook, a social media post or maybe a future dinner. I often think about what cooks would have made in the various fireplaces in my historic home. Of course they made seasonal, nutritious food. They…

2 min.
you don’t know jack!

Baseball stadium food gets crazier every year, but fans won’t be singing about churro dogs and totchos on opening day—they’ll be singing about Cracker Jack. More than 110 years after the release of “Take Me Out to the Ball Game,” the molassesy popcorn and peanut mix is still synonymous with America’s favorite pastime. That shout-out was pure luck—but it helped make Cracker Jack stick. Here are six more fun facts about the salty-sweet snack with the prize inside: 1 Brothers Frederick and Louis Rueckheim debuted an early version of Cracker Jack at the 1893 Chicago World’s Fair: It contained molasses, which made the mix super sticky and clumpy. They improved the recipe with a dry coating that is still a company secret today. 2 Cracker Jack was one of America’s first mass-produced…