The Stars’ Best Sides

the
Sunny’s
Green Bean
Molly’s
Pretzel
Kardea’s
Candied
apple pie
Casserole Stuffing Yams you have
to try

The
page 72

Thanksgiving
Cookbook
68
Easy Holiday
Recipes

roast a
picture-perfect
turkey!
 PERFETTO!

Lasagna with
Ricotta and
Meatballs

DISCOVER MORE ABOUT

OUR CHEESES AND
FIND THIS RECIPE
 Food Network Magazine

Contents The Thanksgiving Issue

N OV EM B ER 202 3

Love a
pumpkin spice
latte? You have
to try this pie!
See page 71.
FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.
CANADA COVER AND THIS PAGE, PHOTOS: RYAN LIEBE;

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 1

 86
66

4 Recipe Index Thanksgiving

6 To Your Health 61 45 Thanksgiving Cookbook 2023
14 Editor’s Letter Start planning your meal! We created
16 Watch This! new recipes for turkey, stuffing,
102 Pet Project vegetables, potatoes, cranberry
sauce, breads and pies.
79 An All-Star Thanksgiving
It’s the ultimate potluck!
27 Food Network chefs bring six
great holiday dishes to the table.
90 How the Stars Do Leftovers
See what chefs eat the day after
the big feast.

In the Know 34
19 Food News ● See what pie America
likes best. Plus: Find out what’s new
in pizza delivery.
36
23 Thanks for the Tips! ● We asked
readers for their Thanksgiving hacks.
26 Three Cheers! ● You need only
three ingredients for these cocktails.
47
30 So Cheesy ● Turn your favorite
cheese into an instant app.
34 The Golden Touch ● Make your Weeknight Cooking
table shine with these fun finds. 93 Weeknight Dinners ● Add these
easy meals to your rotation.
36 Ina Garten’s New Kitchen
Tour the Barefoot Contessa’s 100 Inside the Test Kitchen ● Pick up
dreamy space. some pro tips from our chefs.

Cover photograph by Yunhee Kim

Contest
Food styling: Paul Grimes 104 Name This Dish! ● Come up with a
Prop styling: Pam Morris clever name for this cranberry snack
mix and you could win big.

2 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Scan for your
EXPLORECHARLESTON.COM FREE trip planner.
 Thanksgiving Recipe Index
Drinks
26 26 26 26 27

Red Vesper Pear Bellini Hazelnut Amaro Spiced Sidecar Stout Sparkler

27 27 27 27 27

Tequila Old Fashioned Cranberry Mule Mango Mocktail Red Wine Spritz Apple Pie Punch

Appetizers
30 30 30 31 31

Whipped Ricotta Marinated Cheddar Pomegranate Rosemary-Lemon Baked Brie with

with Raisins Goat Cheese Parmesan Crisps Cranberries

31 31 31 104

Pecorino with Honey Mozzarella Martini Olives Cranberry Snack Mix

Cherry Peppers with Blue Cheese

Turkey
46 47 48 80

Chipotle Mayonnaise– Caribbean-Inspired Fennel Roasted Turkey Fresh Herb Butter–

Roasted Turkey Spatchcocked Turkey Breast and Braised Legs Basted Turkey

Stuffing
52 53 54 55 81

Herbed Stuffing Cornbread Stuffing with Mushroom Schmaltz Spinach Stuffing Pretzel Stuffing
with Sausage Poblanos and Cheese Stuffing with Za’atar

Vegetables
56 57 58 59 82

Roasted Beets Haricots Verts with Brussels Sprouts Glazed Carrots Green Bean Casserole
with Oranges Pancetta and Dates with Pomegranates and Pearl Onions Mash-Up

4 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Potatoes
60 61 62 63 86

Sweet Potato Casserole Roasted Garlic English Roasted Potato–Root Vegetable Candied Yams
with Bacon Breadcrumbs Mashed Potatoes Potatoes Gratin

Cranberry Sauce
64 64 65 84

Pineapple-Ginger Spicy Cranberry Relish Jellied Cranberry- Jalapeño

Cranberry Sauce Pomegranate Sauce Cranberry Sauce

Breads
66 67 68 69

Challah Rolls Mini Cornmeal Biscuits Sage and Onion Focaccia Flavored Butters
with Dried Fruit

Pies
71 72 74 77 88 16

Pumpkin Spice Latte Pie Apple-Ginger Lattice Pie Butterscotch Cranberry-Chocolate Pumpkin Pie with Pie Crust Cookies
Pecan Slab Pie Cheesecake Pie Rum Cheesecake Topping

WEEKNIGHT DINNERS AND SIDES

94 94 95 95 96

Cider-Braised Cavatelli with Sausage Spicy Tofu and Apple and Bacon Italian Hero Salad
Chicken Thighs and Greens Beef Stir-Fry Flatbread

96 97 97 98 98

Angel Hair Pasta Flank Steak with Slow-Cooker Black Bean Cheesy Stuffed Horseradish Salmon
with Garlic Shrimp Roasted Broccoli Soup with Chicken Acorn Squash with Potatoes

99 99 99 99

Butternut Squash Sweet and Spicy Moroccan Carrot Salad Balsamic-Braised Endive
and Celery Root Slaw Edamame

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 5

To Your Health
See what’s extra good for you in this issue.
BY LIZZY BRISKIN AND LAVANYA NARAYANAN

How Sweet
It Is
Add the sweet potatoes
on page 86 to your
Thanksgiving table: The
orange veggies are packed
with dietary fiber, potassium,
vitamin C, vitamin B6 and
antioxidants, nutrients that
can help improve digestion,
eyesight and brain function.

Good Seeds
Pomegranate seeds add a pretty
pop of color to the brussels

Liquid Gold
sprouts on page 58—and some
extra health benefits too. The
jewel-like fruit is loaded with Did you get your olive oil today?
antioxidants, and studies suggest A new study that tracked
that eating the seeds or drinking participants’ health for 28 years
the juice may help reduce the shows that consuming at least
effects of inflammatory diseases half a tablespoon of olive oil daily
like rheumatoid arthritis and could reduce the risks of severe
cardiovascular disorders. dementia. Use some to dress the
SOURCE: NUTRIENTS veggies on page 56!

OLIVE OIL: MITCH MANDEL. SWEET POTATOES: GETTY IMAGES. CRANBERRY SAUCE: RYAN LIEBE.
SOURCE: AMERICAN SOCIETY FOR NUTRITION

Berry Nice
Smile if you love cranberries!
The tart fruit is high in
compounds that fight the Wake up and
bacteria that cause tooth decay.
Flip to page 64 for three new smell the turkey!
twists on cranberry sauce. It’s a myth that
SOURCE: EUROPEAN JOURNAL OF ORAL SCIENCES
the tryptophan
will make you sleepy.

6 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

GET CRACKIN’ WITH PROTEIN POWER.
 Star Search
What’s
a good
icebreaker
question at
Thanksgiving
Find your favorite Food Network celebs in this issue. dinner?

“I’ve gotten fun “Cranberry

responses to sauce from
‘What personal the can or
trait are you from scratch?”
grateful for?’”

Sunny Anderson Katie Lee Biegel Kardea Brown

The Kitchen; Beat Bobby The Kitchen; Beat Bobby Delicious Miss Brown;
Flay: Holiday Throwdown Flay: Holiday Throwdown; The Elf on the Shelf:
pg. 82 What Would Katie Eat? Sweet Showdown
(on foodnetwork.com) pg. 86
pg. 90
“To brine
or not to
brine?”

Tiffany Derry Ree Drummond Darnell Ferguson Bobby Flay

Bobby’s Triple Threat; Christmas Cookie Superchef Bobby’s Triple Threat;
Beat Bobby Flay: Challenge; Grudge Match Beat Bobby Flay;
Holiday Throwdown The Pioneer Woman pg. 90 Beat Bobby Flay:
pg. 90 pgs. 16, 90 Holiday Throwdown
pgs. 16, 80

Ina Garten Duff Goldman Alex Guarnaschelli Eddie Jackson

Barefoot Contessa; Holiday Baking Championship; Alex vs America; Christmas Cookie
Be My Guest Kids Baking Championship; Chopped; The Kitchen; Challenge; Outchef’d;
pg. 36 The Elf on the Shelf: Sweet Beat Bobby Flay: Holiday Beat Bobby Flay:
Showdown; Beat Bobby Flay: Throwdown; Supermarket Holiday Throwdown
Holiday Throwdown Stakeout; Ciao House pg. 16
pg. 88 pg. 90

“What are you “I don’t really

most and least do icebreakers,
thankful for I keep my head
this year?” down and focus
on the food!”

Antonia Lofaso Jeff Mauro Jet Tila Molly Yeh

Beat Bobby Flay: The Kitchen; Ready Jet Cook; Girl Meets Farm
Holiday Throwdown Worst Cooks in America; Beat Bobby Flay: pg. 81
pg. 90 Beat Bobby Flay: Holiday Throwdown;
Holiday Throwdown Guy’s Grocery Games
pg. 84 pg. 90

8 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Editorial Director Sales and Marketing
Maile Carpenter
Creative Director Deirdre Koribanick industry leadership
Executive Director Liz Sgroi Food, Pharma & CPG Patricia Haegele
Executive Managing Editor Robb Riedel Fashion & Luxury Haley Bachmann
Executive Editor Ellen Seidman Beauty, Wellness & Mass Retail Elizabeth Webbe Lunny
Photo Director Alice Albert Home & Design Jennifer Levene Bruno
Travel, Tech, Finance & Outdoor Chris Peel

EDITORIAL Art
Deputy Food Editor Art Director category leaders
Teri Tsang Barrett Julie Schrader Karen Deutsch, Dan Fuchs, Christine L. Hall, David Hamilton,
Special Projects Editor Deputy Art Director RW Horton, Bridget McGuire, Jeanne Noonan, Courtney Pappas,
Pamela Mitchell Lou DiLorenzo Sara Rad, Julie Spitalnick, Bill Upton, John Wattiker, Tara Weedfald
Market Director Kate Doherty Senior Designer
Deputy Features Editor Alexis Walter
Juliana LaBianca Digital Imaging Specialist Hearst Magazines
Matthew Montesano Chief Marketing Officer Todd Haskell
Food Editor Lizzy Briskin
Associate Features Editor Hearst Media Solutions Tom Kirwan
Kelsey Hurwitz Hearst Data Solutions Mike Nuzzo
Associate Market Editor Belle Bakst PHOTO Chief Media Officer Jeffrey W. Hamill
Assistant Food Editor Associate Photo Editor
Kristen Hazzard Advertising Revenue Operations Rachael Savage
Lavanya Narayanan
Photo Assistant Agency Relations Leslie Picard
Editorial Assistant Carol Lee
Yasmeen Yuna Bae
Online Editorial Coordinator
Sabrina Choudhary
Editorial Intern
Public Relations
Fraley Williams Executive Director of Public Relations Nathan Christopher
Public Relations Coordinator Melissa Levinson

Copy
Copy & Research Chief Chris Jagger circulation
Copy Editor David Cobb Craig VP, Strategy and Business Management Rick Day
Editorial Business Manager Mariah Schlossmann

Contributors FOod Network Magazine

Ian Hodder, Martha Maristany, Kate Trombly O’Brien, Vice President of Marketing Christine Rannazzisi-Gerstein
Joy Sanchez, Sandra Seymour Executive Director, Brand Strategy Barrie Oringer
Finance Director David Rockefeller
Advertising & Media Services Manager Celeste Chun
Food Network Kitchen
Test Kitchen Director
Stephen Jackson
Recipe Developers
Melissa Gaman, Young Sun Huh, Khalil Hymore,
Hearst Magazine Media, inc.
President
Amanda Neal, Emily Weinberger Debi Chirichella
Recipe Tester Jessica D’Ambrosio Global Chief Revenue Officer
Lisa Ryan Howard
Chief Content Officer
Warner Bros. DISCOVERY Kate Lewis
Chairman & Chief Content Officer, US Networks Group Chief Financial & Strategy Officer; Treasurer
Kathleen Finch Regina Buckley
Chief Global Marketing Officer, US Networks & News Senior Vice President, Consumer Revenue & Development
Karen Bronzo Brian Madden
President, Hearst Magazines International THYME AND SAGE: ANDREW PURCELL. ROSEMARY: GETTY IMAGES.
Jonathan Wright
EDITORIAL OFFICES Secretary Catherine A. Bostron
300 West 57th Street
New York, NY 10019
Make an herb Publishing Consultants Gilbert C. Maurer, Mark F. Miller
foodnetwork.com/magazine butter for
PRINTED IN THE USA your turkey!
See page 80. PUBLISHED BY HEARST
Customer service President & Chief Executive Officer
Steven R. Swartz
Call: 866-587-4653
Email: [email protected] Chairman
Visit: shop.thefoodnetworkmag.com/service.html William R. Hearst III
Write: Customer Service Dept., Food Network Magazine Executive Vice Chairman
PO Box 6000 Harlan, IA 51593 Frank A. Bennack, Jr.

Food Network Magazine’s cover price is $6.99 for all issues, and the magazine publishes monthly except Jan/Feb, Mar/Apr, May/Jun and Jul/Aug and when future combined issues are published
that count as two issues as indicated on the issue’s cover. Food Network Magazine and the Food Network Magazine logo and any other marks are trademarks of Food Network Magazine, LLC.
“Food Network” and the Food Network logo are the registered trademarks of Television Food Network, G.P. and are used under license. All rights reserved.

10 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

19,000 babies is a lot.
 PRESENTED BY:

GINGERBREAD
GOOD ENOUGH TO SHARE

Start the baking season

with a fresh take on a
GINGERBREAD MEN COOKIES
classic holiday treat, and Prep Time: 20 minutes | Cook Time: 40 minutes | Serving Size: One 4 ½-inch cookie | Calories: 120
enjoy holiday sweetness
without all the sugar! INGREDIENTS DIRECTIONS
Made with Truvia® Sweet 3 cups all-purpose flour 1. Whisk together flour, baking soda, and baking powder
½ tsp baking soda in a large bowl. Set aside.
Complete® Granulated
¼ tsp baking powder 2. Place butter and Truvia® Sweet Complete® Granulated
All-Purpose Stevia Leaf
½ cup (1 stick) unsalted butter All-Purpose Sweetener in the bowl of an electric mixer
Sweetener for sweetness ½ cup Truvia® Sweet Complete® fitted with the paddle attachment, mix on medium
with zero sugar. Granulated All-Purpose Sweetener speed until fluffy. Mix in spices and salt, then egg and
2 tsp ground ginger molasses. Reduce speed to low. Add flour mixture, mix
2 tsp ground cinnamon until just combined. Divide dough into thirds, wrap each
Get your holiday spirit ¾ tsp ground cloves in plastic wrap. Refrigerate until cold, about 1 hour.
out of storage and try ½ tsp finely ground pepper 3. Line baking sheets with nonstick baking mats.
¾ tsp coarse salt Set aside. Roll out dough on a clean work surface to
this one today!
1 large egg ¼-inch thick. Using a 4 ½-inch gingerbread man–shaped
½ cup unsulfured molasses cookie cutter, cut out cookies and place on a baking
sheet, at least 1 inch apart. Refrigerate until cold,
about 30 minutes.
4. Preheat oven to 350°. Bake cookies until crisp but not
dark, 10 to 12 minutes. Let cool on sheets on wire rack.
SCAN
FOR MORE
HOLIDAY
RECIPES
Measures
cup-for-cup
like sugar,
with zero
calories per
serving.
 or four years during college, I didn’t celebrate be complete without them.
Thanksgiving with my family. I went to (This issue wouldn’t be complete
school in Canada and we always had class on without them either—see
Thanksgiving Day. One year, on the fourth Thursday page 61!) I truly don’t think
in November, the craving for Thanksgiving food my family would care if we
was just too great to bear. I was living with three skipped the cranberry sauce
Canadians and one other American at the time, and or the green beans or even the
the American roommate felt the same way. So we
decided we’d make mashed potatoes. mashed potatoes on the table, people might stage
Slight problem: Neither of us had ever made a walkout. It’s a nonnegotiable part of the menu.
mashed potatoes. We also didn’t own a single So this year, like every year, we’ll have a
cookbook, nor did we have internet in our big bowl of buttery mashed potatoes on our
apartment. It didn’t seem that hard though, so we Thanksgiving table. They’ll be classic, cozy and
boiled a bunch of potatoes, mashed them up and carby, and they’ll make everyone feel thankful.
got ready to feast. No butter, no milk, not even My husband will make them, because the kids say
a pinch of salt—these details didn’t occur to us. his mashed potatoes are better than mine. He was
We literally just mashed potatoes. Obviously they the roommate who mashed potatoes with me back
tasted terrible, and it made me miss Thanksgiving in the day—I guess we’ve both learned a thing or
with my family even more. two since then!
Mashed potatoes are a fascinating thing: They’re
simple and unassuming, but on Thanksgiving
they’re catapulted to stardom, and the day wouldn’t

Liz Sgroi
Executive Director

MASHED POTATOES: LEVI BROWN.

PORTRAIT: KRISTEN HAZZARD.

14 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

2X THE MEAT.
*

THAT’S
HAPPYFULL.

*Stouffer’s Lasagna with Meat & Sauce.

2x the meat required by the lasagna with meat sauce standard.
 HOLIDAY
PREVIEW!

Christmas Cookie
Challenge

for Thanksgiving.

More Holiday Hits

COOKIE PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO.

Holiday Baking Beat Bobby Flay: The Elf on the Shelf:

Championship Holiday Throwdown Sweet Showdown
Talented bakers whip up incredible pies, Watch Bobby face off against other On this big-buzz new show, elves
cakes and other desserts as they try to Food Network stars in a quest to inspire competitors to create magical
score the ultimate treat: $25,000. cook the best holiday dishes. desserts in a winter-wonderland setting.
Premieres Monday, November 6, Premieres Tuesday, November 7, Premieres Sunday, November 19,
at 8 p.m. ET at 9 p.m. ET at 8 p.m. ET

16 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 “MY ASTHMA MADE ME PUT
DOWN MY GARDENING TOOLS.
FASENRA HELPED ME
PICK THEM BACK UP. ”*
FASENRA is proven to help:
• prevent asthma attacks
• improve breathing
• lower daily use of oral steroids*

FASENRA 8-week dosing offers patients the fewest doses per year.†‡

Talk to your doctor or visit FASENRA.com

*Results may vary.

†
The first 3 doses are given on day 1, week 4, and week 8.
‡
Dosing comparisons do not imply similar efficacy or safety.

APPROVED USE
FASENRA is a prescription medicine used with other asthma medicines o There is a pregnancy exposure registry that monitors pregnancy
for the maintenance treatment of asthma in people 12 years and older outcomes in women exposed to FASENRA during pregnancy.
whose asthma is not controlled with their current asthma medicines. Healthcare providers can enroll patients or encourage patients
FASENRA is not used to treat other problems caused by eosinophils to enroll themselves by calling 1-877-311-8972 or visiting
and is not used to treat sudden breathing problems. It is not known if www.mothertobaby.org/fasenra.
FASENRA is safe and effective in children under 12 years of age. • are breastfeeding or plan to breastfeed. It is not known if FASENRA
passes into your breast milk. Talk to your healthcare provider about
the best way to feed your baby if you use FASENRA.
IMPORTANT SAFETY INFORMATION • are taking prescription and over-the-counter medicines, vitamins,
or herbal supplements.
Do not use FASENRA if you are allergic to benralizumab or any of
the ingredients in FASENRA. Do not stop taking your other asthma medicines unless instructed to
do so by your healthcare provider. Tell your healthcare provider if your
Do not use to treat sudden breathing problems. asthma does not get better or if it gets worse after you start treatment
with FASENRA.
FASENRA may cause serious side effects, including:
• allergic (hypersensitivity) reactions, including anaphylaxis. The most common side effects of FASENRA include: headache
Serious allergic reactions can happen after you get your FASENRA and sore throat. These are not all the possible side effects of FASENRA.
injection. Allergic reactions can sometimes happen hours or days
after you get your injection. Tell your healthcare provider or get You are encouraged to report negative side effects of prescription
emergency help right away if you have any of the following symptoms drugs to the FDA. Visit www.FDA.gov/medwatch or call
of an allergic reaction: 1-800-FDA-1088.
o swelling of your face, mouth and tongue
o breathing problems Please see Brief Summary of full Prescribing Information
o fainting, dizziness, feeling lightheaded (low blood pressure) on following page.
o rash
o hives FASENRA is a registered trademark of the AstraZeneca group of companies.
©2023 AstraZeneca. All rights reserved. US-73228 2/23
Before using FASENRA, tell your healthcare provider about
all of your medical conditions, including if you:
• are taking oral or inhaled corticosteroid medicines. Do not
stop taking your corticosteroid medicines unless instructed by
your healthcare provider. This may cause other symptoms that
were controlled by the corticosteroid medicine to come back.
• have a parasitic (helminth) infection.
• are pregnant or plan to become pregnant. It is not known if
FASENRA will harm your unborn baby. Tell your healthcare provider
if you become pregnant during your treatment with FASENRA.
 I M P O R TA N T I N F O R M AT I O N A B O U T F A S E N R A

Read this brief summary carefully before using FASENRA for the first • If your healthcare provider decides that you or a caregiver can give
time and each time you use a new dose. There may be new information. the injection of FASENRA, you or your caregiver should receive
This summary does not take the place of talking to your healthcare training on the right way to prepare and give the injection using the
provider about your medical condition or treatment. FASENRA PEN. Do not try to inject FASENRA until you have been
shown the right way by your healthcare provider. See the detailed
What is FASENRA? “Instructions for Use” that comes with FASENRA PEN for
FASENRA is a prescription medicine used with other asthma medicines information on how to prepare and inject FASENRA.
for the maintenance treatment of asthma in people 12 years and older • If you miss a dose of FASENRA, call your healthcare provider.
whose asthma is not controlled with their current asthma medicines.
When added to other medicines for asthma, FASENRA helps prevent What are the possible side effects of FASENRA?
severe asthma attacks (exacerbations) and may improve your breathing. FASENRA may cause serious side effects, including:
Medicines such as FASENRA reduce blood eosinophils. Eosinophils are • allergic (hypersensitivity) reactions, including anaphylaxis.
a type of white blood cell that may contribute to your asthma. Serious allergic reactions can happen after you get your FASENRA
• FASENRA is not used to treat other problems caused by eosinophils. injection. Allergic reactions can sometimes happen hours or days
• FASENRA is not used to treat sudden breathing problems. Tell your after you get your injection. Tell your healthcare provider or get
healthcare provider if your asthma does not get better or if it gets emergency help right away if you have any of the following symptoms
worse after you start treatment with FASENRA. of an allergic reaction:
It is not known if FASENRA is safe and effective in children under ° swelling of your face, mouth and tongue
12 years of age. ° breathing problems
° fainting, dizziness, feeling lightheaded (low blood pressure)
Do not use FASENRA if you are allergic to benralizumab or any of ° rash
the ingredients in FASENRA. ° hives
Before using FASENRA, tell your healthcare provider about The most common side effects of FASENRA
all of your medical conditions, including if you: include headache and sore throat.
• are taking oral or inhaled corticosteroid medicines. Do not stop These are not all the possible side effects of FASENRA.
taking your corticosteroid medicines unless instructed by your Call your doctor for medical advice about side effects.
healthcare provider. This may cause other symptoms that were You may report side effects to FDA at 1-800-FDA-1088.
controlled by the corticosteroid medicine to come back How should I store FASENRA?
• have a parasitic (helminth) infection • Store FASENRA in the refrigerator between 33°F to 43°F (2°C to 8°C).
• are pregnant or plan to become pregnant. It is not known if FASENRA • FASENRA may be stored at room temperature between 38°F to ))°F
will harm your unborn baby. Tell your healthcare provider if you (20°C to 25°C) for up to 14 days.
become pregnant during your treatment with FASENRA.
• Once removed from the refrigerator and brought to room temperature
° There is a pregnancy exposure registry that monitors pregnancy FASENRA must be used within 14 days or thrown away.
outcomes in women exposed to FASENRA during pregnancy. • Store FASENRA in the original carton until you are ready to use it to protect
Healthcare providers can enroll patients or encourage patients it from light.
to enroll themselves by calling 1-877-311-8972 or visiting
www.mothertobaby.org/fasenra. • Do not freeze FASENRA. Do not use FASENRA that has been frozen.
• Do not expose FASENRA to heat.
• are breastfeeding or plan to breastfeed. It is not known if FASENRA
passes into your breast milk. You and your healthcare provider • Do not use FASENRA past the expiration date.
should decide if you will use FASENRA and breastfeed. Talk to • Keep FASENRA and all medicines out of the reach of children.
your healthcare provider about the best way to feed your baby if What are the ingredients in FASENRA?
you use FASENRA.
Active ingredient: benralizumab
Tell your healthcare provider about all the medicines you
take, including prescription and over-the-counter medicines, vitamins, Inactive ingredients: L-histidine, L-histidine hydrochloride
and herbal supplements. monohydrate, polysorbate 20, _,_-trehalose dihydrate, and Water
for Injection
Do not stop taking your other asthma medicines unless your The information provided here is not comprehensive.
healthcare provider tells you to. Ask your healthcare provider for additional information about
How will I use FASENRA? FASENRA. You can also contact the company that makes FASENRA
• FASENRA is injected under your skin (subcutaneously) one time (toll-free) at 1-800-233-9933 or at www.fasenra.com.
every 4 weeks for the first 3 doses, and then every 8 weeks. FASENRA and FASENRA Pen are registered trademarks of the AstraZeneca
• FASENRA comes in a single dose prefilled syringe and in a single group of companies.
dose autoinjector. © 2021 AstraZeneca LP. All rights reserved.
Manufactured for: AstraZeneca LP, Wilmington, DE 19850
• A healthcare provider will inject FASENRA using the single-dose
prefilled syringe. 8/21 US-55818

For more information, visit FASENRA.com

Or call 1-800-236-9933
Food News
BY CAROL LEE

43%
PUMPKIN PIE
Barbecue
chicken wings
are officially the
fastest-growing
item on restaurant
menus in the US:
The appetizer
surged 373% this
year thanks to
trendy versions like
27% 30% Carolina Gold and
PECAN PIE APPLE PIE Korean barbecue
wings.
The pie chart is changing…
Ten years ago, when we first polled readers about their favorite
Thanksgiving pie, more than half chose pumpkin (a quarter voted
for apple, and a little less for pecan). We opened the polls again
and found that pecan and apple are gaining steam! Maybe we’re
getting our fill from all those pumpkin spice treats? SOURCE: DATASSENTIAL

This pasta is a work of art.

You can serve your next pasta dinner with an
art history lesson on the side: The Metropolitan
Museum of Art has collaborated with pasta company
Di Martino on a limited-edition tin featuring designs
from 16th-century Italian pottery in The Met’s collection.
A box comes with a pound each of linguine, tortiglioni,
elicoidali, fresine, bucatini and penne, and a portion
of the $65 price goes to the museum. The tins are sold
at The Met Store and at pastadimartino.com.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 19

Food News Books for Cooks
Spice up your meals
with these new releases.

You can order

pizza anywhere.
The next generation
of pizza delivery has
arrived: Domino’s now
has nationwide “pinpoint
delivery” to places without
addresses, so you can get
pizza brought to you at
a park bench, bus stop, The Global Pantry Cookbook
golf course or anywhere James Beard Award winners
Scott Mowbray and
you happen to be. You
Ann Taylor Pittman offer
just mark your location recipes using dozens of
on a map on the Domino’s international ingredients like
tahini, gochujang and sambal.
app and await your pie!
$35, hachettebookgroup.com

A long-lost
apple is back.
It’s cider season, and
a new version has
all the apple experts
talking. One of George Washington’s
favorite drinks was a hard cider
made with the Harrison cider apple, Spice Kitchen
This book, by the founder of the
a variety known for its rich, sweet popular spice company, teaches
flavor. The apple disappeared by readers how to make their own
the 20th century (partly due to spice blends and whip up dishes
like chickpea curry and Cajun
Prohibition) but it was rediscovered blackened chicken.
by an orchardist in 1976. In 2021, $33, hardiegrant.com
Ironbound Farm and Ciderhouse in
Asbury, NJ, had a harvest big enough
to produce and sell the cider, and
this fall three varieties are available
for shipping. From $17 for 4 cans; Lab-grown meat
ironboundhardcider.com
is looking good.
Now that the USDA has approved its first
cell-cultured meat, Michelin-starred chefs
have started working their magic with it.
At China Chilcano in Washington, DC,
José Andrés is serving Good Meat’s The Book of
Sichuan Chili Crisp
cultivated chicken marinated in anticucho
Chef Jing Gao’s comprehensive
sauce (top). And at Bar Crenn in San guide to chili crisp will show
Francisco, chef Dominique Crenn is frying you how it can punch up deviled
eggs, pulled pork tacos and
Upside Foods’s lab-grown chicken in a
even poached pears.
recado negro–infused tempura batter $35, penguinrandomhouse.com
(bottom). You’ll have to wait to experiment at
home; the meat isn’t yet in grocery stores.

20 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

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 for the
We asked readers for their Thanksgiving
hacks. Here are some of the best ideas!

“The night before Thanksgiving,

I bake two pumpkin pies using
the crust recipe from my home
economics class in 1976—
thank you, Mrs. Holloway! One is
for Thanksgiving and one is for
sending guests home with a slice.”
—Corinne Dennison Benson

“Don’t set a designated time to sit down and eat. It’s way less
PUMPKIN PIE: CON POULOS. APPLE CIDER: MARKO METZINGER. CASSEROLE: CHRIS COURT. TEAPOT, MIREPOIX, CURRY, POTATO FLAKES,

stressful if you just eat when the food is finished cooking.”

—Pamela Williams
RECIPE BOX, TRASH CAN AND LATTICE PIE: GETTY IMAGES. COOLING RACK: SHUTTERSTOCK. COOLER: ISTOCKPHOTO.

“I spear potatoes on
a corkscrew to peel
them. I can get through
10 pounds a lot faster,
and I don’t peel my fingers!”
—Jeannine Baer Feinstein

“Putting apple cider

mixed with chicken
broth in the bottom
“The best shortcut is of your roasting pan
to chop all the turkey creates a steam that
dressing ingredients the keeps the turkey
day before and put them moist, and the turkey
in individual bags. It’s a drippings combined
big time-saver when you with the cider and broth
start cooking.” make a yummy gravy.”
—Geralyn DaQuila Petronzi —Deana Gilmore
PRODUCED BY SABRINA CHOUDHARY

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 23

 “Do a side and dessert swap with friends! You each pick one
dish and the ‘owner’ of that dish makes enough for every
person in the group. Then you pick a day to get together and
everyone goes home with a full dinner, minus the turkey.
You might even find new favorites!”
—Jeannine O’Malley

“A small amount of instant

potato flakes can restore
real mashed potatoes if too
much liquid has been added
or they become gummy.”
—Juli L. Andrews Jacklin

“The best hint I ever heard

was from Michael Symon,
and I do it every year. I line
an ice chest with towels,
cook my sides early in the
day and place them in the
cooler covered with
more towels. They
stay hot until we
serve the meal.”
—Diane Blann
“Instead of doing a whole
turkey, we grill three
breasts with three different
rubs—one Cajun, one with
traditional flavors and one
with a new and different rub.”
—Marcy Walcer Kostis
“On Thanksgiving
I hand each of my four
kids—and sometimes
guests—a recipe and
tell them it’s their
responsibility!”
—Stephanie Ziegler Rossi

“There’s always a
shortage of space in the “At our house we have a
fridge during the holidays, holiday called Pie Day, a
so the best thing to do tradition my grandma started.
is set a cooling rack over My kids, niece and sisters
bowls of food. Then you come over the day before
can put other items on it.” Thanksgiving and we make
pies together. It’s a blast!”
—Peggy Ciaravino
—Christine Terry

24 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Purina trademarks are owned by Société des Produits Nestlé S.A.

“My cats absolutely loved

this food!” -Krystal *
“They went crazy for it!
Highly recommend!” *
-Aleae

“Use a teapot for

the gravy and it’ll
stay warm longer
than it would in a
gravy boat.”
—Sue League

“I learned this from

my late aunt: Fill a
“My cat has a new favorite food”
large clean garbage -Nicole*
can with hot soapy
water, leaving plenty NO WONDER WE’RE
of room at the top.
When you’re done AMERICA’S #1 DRY CAT FOOD **
cooking, put your dirty
pots in there to soak.
Cleanup after dinner
is so much easier.”
*Received a free product for
—Audrey Rose Weiss an honest review ** Based on 52-week $ sales
SCAN FOR MORE
 Three Cheers!
Let’s hear it for easy cocktails! You need only
three ingredients for these festive drinks.
( RECIPES BY MELISSA GAMAN, YOUNG SUN HUH AND STEVE JACKSON (
Red Vesper Pear Bellini
Combine 2 ounces each Combine 2 ounces pear nectar
gin and Lillet Rouge and and ½ ounce pear eau de vie in
1 ounce vodka in a flute. Top with 4 ounces cold
a shaker with ice. sparkling wine. Garnish with a
Shake until very cold, pear slice.
then strain into a chilled
martini glass and garnish
with a lemon peel.

= + + =

Hazelnut Amaro Spiced Sidecar

Combine 2 ounces Averna, Combine 1½ ounces spiced
1 ounce fresh lemon juice and rum and ¾ ounce each
½ ounce hazelnut liqueur in a fresh pink grapefruit juice
shaker with ice. Shake until and orange liqueur in
very cold, then strain into an a shaker with ice. Shake
ice-filled rocks glass and garnish until very cold, then strain
with a cherry. into a coupe and garnish
with a cinnamon stick.

+ + = + + =

26 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Stout Sparkler Tequila Old Fashioned
Pour 3 ounces cold sparkling wine Combine 2 ounces añejo tequila,
into a flute. Top with 2 ounces each 1 teaspoon agave syrup and 2 dashes of
cold pale ale and stout. mole bitters in a rocks glass with a large
ice cube. Stir until chilled. Garnish with
an orange peel.

+ =

Mango Mocktail Cranberry Mule

Combine 2 ounces each mango Combine 2 ounces each vodka
nectar, kombucha and tonic water and cranberry juice and 4 ounces
in an ice-filled tall glass. Garnish ginger beer in an ice-filled glass
with a lime wedge. or copper mug. Garnish with
fresh cranberries.

+ + = + + =
CAPTAIN MORGAN: GETTY IMAGES. GRAPEFRUIT: LEVI BROWN. LEMON: J MUCKLE. FRANGELICO: ALAMY.
DRINK PHOTOS: YUNHEE KIM; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: SARAH SMART.

COINTREAU: STUART TYSON. CAMPARI: MARKO METZINGER. CABERNET SAUVIGNON: MATT RAINEY.

Red Wine Spritz Apple Pie Punch

Pour 2 ounces dry red wine and Combine ¾ ounce bourbon and
1 ounce Campari into an ice-filled 4 to 6 ounces cold hard cider in an
rocks glass. Top with orange- ice-filled rocks or wine glass. Add
flavored sparkling water and a squeeze of fresh lemon juice and
garnish with an orange wedge. garnish with an apple slice.

+ + = + + =

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 27

 START
WITH... Mayo!
It’s the key to these easy holiday apps.

SPINACH PHYLLO BITES SALMON-WRAPPED ASPARAGUS

Bake 15 frozen mini phyllo shells Blanch asparagus in boiling salted
at 375˚ for 5 minutes. In a food water until crisp-tender. Drain, then
processor, pulse ⅓ cup thawed frozen cool in ice water. Drain and pat dry.
spinach (squeezed dry), 4 ounces Wrap each spear with a thin slice
cream cheese, 2 tablespoons each of smoked salmon. Combine ¼ cup
mayonnaise and grated parmesan each mayonnaise and sour cream
and 1 garlic clove. Spoon into with 2 tablespoons finely chopped
the phyllo shells and top with dill; spread on the salmon.
grape tomato slices and crumbled
goat cheese; bake 15 minutes.

CHEESE SPREAD, CRAB DIP, PÂTÉ BITES, SLIDERS, SHRIMP DIP AND ASPARAGUS: ANDREW PURCELL. PHYLLO BITES: LEVI BROWN. DEVILED EGG: RYAN DAUSCH.
PIMIENTO CHEESE SPREAD CREAMY SHRIMP DIP
Mix 8 ounces grated sharp cheddar, Combine 8 ounces softened cream
4 ounces grated pepper jack, cheese, ¾ cup mayonnaise and the
¾ cup mayonnaise, ½ cup chopped juice of ½ lemon. Stir in ¾ pound
drained pimientos, 1 grated shallot chopped cooked shrimp and ¼ cup
and a pinch of cayenne. Spread on each chopped celery and scallions.
toast points or crackers and Season with salt and pepper. Serve
sprinkle with chopped chives. with potato chips or crackers.

DEVILED CRAB DIP CRANBERRY-PÂTÉ CROSTINI SHRIMP-BACON SLIDERS CARBONARA DEVILED EGGS
Mix ½ pound crabmeat, Mix ¼ cup mayonnaise, Spread mayonnaise on Hard-boil 12 eggs. Peel, then halve
3 tablespoons mayonnaise, 2 tablespoons cranberry sauce mini potato buns. Fill each with lengthwise. Mash the yolks with
1 tablespoon each dijon mustard, and salt and pepper. Spread on 1 cooked small shrimp (halved ½ cup mayonnaise and season with
lemon juice and chopped parsley, toasted baguette slices and top horizontally), ½ slice crisp cooked salt and pepper. Fill the egg whites
¼ teaspoon Worcestershire sauce, with country pâté and cornichons. bacon and some chopped chives. with the yolk mixture and top with
and salt and hot sauce to taste. shredded parmesan, chopped
Serve with crackers. cooked pancetta and more pepper.
IN PARTNERSHIP WITH
 o Cheesy
Turn your favorite cheese into an
instant Thanksgiving app!

C h e d d ar

GOAT CHEESE: RYAN DAUSCH. RICOTTA AND BRIE: RYAN LIEBE. OLIVES: JUSTIN WALKER. PEPPERS, CHEDDAR, PARMESAN CRISPS AND PECORINO: RALPH SMITH.
saucepan. Add 3 tablespoons golden raisins; simmer 6 minutes.
Let cool, then drain. Pulse 1 pound ricotta, 1 tablespoon capers,
1 teaspoon kosher salt and a few grinds of pepper in a food
processor. Transfer to a bowl. Top with olive oil, the raisins, Marinated Cheddar
some pine nuts and parsley. Cut 8 ounces extra-sharp cheddar into ½-inch
cubes. Toss with ⅓ cup olive oil, 2 tablespoons
honey, a few thyme sprigs, ½ teaspoon

Goat kosher salt and a pinch of red pepper flakes.

Transfer to a small jar, cover and marinate

Che es 30 minutes at room temperature.

e
Pomegranate
Goat Cheese
Roll one 4-ounce goat cheese log
in pomegranate seeds, pressing to
coat all over.

30 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Parmesan
Brie

Baked Brie
with Cranberries
Mozzarella Combine 3 tablespoons chopped
fresh cranberries, 1½ tablespoons
honey, 1 tablespoon olive oil,
Rosemary-Lemon ½ teaspoon each chopped thyme
and rosemary and 1 minced garlic
Parmesan Crisps clove in a medium bowl. Slice off
Mix 1 cup shredded parmesan the top rind of a small wheel of brie;
with 2 teaspoons chopped top with the cranberry mixture.
rosemary and 1 teaspoon grated Bake in a small dish at 375˚ until
lemon zest. Sprinkle into twelve slightly runny, 10 to 15 minutes.
2- to 3-inch rounds on 2 baking
sheets lined with parchment paper.
Bake at 400˚ until golden and
bubbling around the edges, 4 to
5 minutes. Let the cheese crisps
cool on the pans.

Bl u e C h ees
Pecorino

e
Mozzarella
Cherry Peppers
Quarter 2 cups bocconcini.
Toss with 1 finely chopped
oil-packed sun-dried
tomato plus 2 tablespoons
oil from the jar, 1 teaspoon
each chopped oregano and
parsley, ½ teaspoon kosher
salt and ¼ teaspoon red
Martini Olives
pepper flakes. Wrap a small with Blue Cheese
piece of prosciutto around Press a small piece of blue cheese
each piece of bocconcini. into 24 pitted green olives. Whisk
Stuff into jarred stemmed, ¼ cup olive oil, 2 tablespoons
seeded cherry peppers. each olive brine and lemon juice,
1 tablespoon gin, 1 teaspoon fresh
thyme and a pinch of sugar; season
with salt and pepper. Pour over
Pecorino with Honey the olives and refrigerate until
Break pecorino into small chunks. Arrange on ready to serve.
a plate; drizzle with honey and sprinkle with
freshly ground pepper.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 31

New tools for old favorites.
Avoid the mess (and stress!) this holiday
season with a Food Network™ 17-in.
Nonstick Roaster with Rack. Made of
durable carbon steel with cast-aluminum
handles for added strength and peace of
mind. This roaster will be your go-to for
holiday parties, feasts and everything in
between.
Thanksgiving eats & yummy treats.
Go the extra mile this season with fun twists
on your favorite dishes. With these new recipes,
you’ll be sure to keep even your pickiest guest
coming back for seconds (and thirds!).

Apple-Glazed Cheesy Cauliflower

Turkey Gratin

Pull-Apart Buttermilk Drop Biscuits Sausage Stuffing

with Whipped Honey Butter Cabbage Rolls in Gravy
Cheesy Cauliflower Gratin Apple-Glazed Turkey
Kosher salt and freshly ground black pepper One 10- to 12-pound turkey,
2 small heads cauliflower (about 3 pounds), cut into small florets neck and giblets removed
1 stick (8 tablespoons) unsalted butter, melted Kosher salt and freshly ground black pepper
1/4 cup all-purpose flour One 18-ounce jar apple jelly (about 1 3/4 cups)
2 1/4 cups milk 3/4 cup apple cider
8 ounces sharp Cheddar, shredded (2 cups) 1/4 cup packed dark brown sugar
1/2 cup freshly grated Parmesan (2 ounces) 4 tablespoons unsalted butter
Pinch cayenne pepper 1 teaspoon ground ginger
3/4 cup panko 4 sprigs fresh thyme
2 tablespoons finely chopped chives Food Network™ 2 sprigs fresh sage Food Network™ 17-in.
Farmstead Square 2 stalks celery, cut into thirds Nonstick Roaster
Preheat the oven to 400 degrees F. Baking Dish 1 Honeycrisp apple, quartered with Rack
1 large shallot, quartered
Bring a large pot of salted water to a boil. Add the cauliflower and cook, 1 head garlic, halved crosswise
stirring occasionally, until crisp-tender, 5 to 6 minutes. Drain well.
Position an oven rack in the lowest position; preheat to 350 degrees F.
Return the pot to the stove over medium heat. Add 4 tablespoons butter.
Once bubbling, add the flour and whisk until it bubbles all over, about Pat the turkey dry. Season the cavity with 1 tablespoon salt;
1 minute. Whisking constantly, slowly add the milk; cook until the mixture season the outside with 1 tablespoon salt and 2 teaspoons pepper.
has thickened and coats the back of a spoon, about 3 minutes. Whisk in
the Cheddar and 1/4 cup Parmesan until smooth. Add the cayenne pepper, Add the apple jelly, cider, sugar, butter, ginger, thyme, sage and 1 teaspoon
2 teaspoons salt and several grinds black pepper. Stir in the cauliflower. salt to a medium saucepan. Simmer over medium heat, stirring frequently,
until slightly syrupy, about 10 minutes.
Mix the panko, 1/4 teaspoon salt, several grinds black pepper and
remaining 4 tablespoons butter and 1/4 cup Parmesan in a medium Put the turkey breast-side up on the rack inside a Food Network™ 17-in.
bowl until well combined. Nonstick Roaster. Add the celery, apple, shallot and garlic to the cavity.
Tie the drumsticks with twine and tuck the wing tips under the breasts.
Transfer the cauliflower mixture to a Food Network™ Farmstead Square Brush with 1/4 cup of the apple glaze. Add 1 cup water to the pan.
Baking Dish. Top with the panko. Bake until bubbling and golden brown,
20 to 25 minutes. Let sit for 10 minutes. Top with the chives. Roast, basting the turkey with glaze 4 more times, about every 25
minutes. The bird is done when the skin is brown and a thermometer
Yield: 6 servings inserted into a thigh registers 165 degrees F, 2 1/2 to 3 hours total.
Active Time: 25 minutes Let rest for 30 minutes before carving.
Total Time: 50 minutes
Yield: 8 to 10 servings
Active Time: 30 minutes
Find more kitchen essentials Total Time: 3 hours 30 minutes Find more kitchen essentials
at Kohls.com/FoodNetwork at Kohls.com/FoodNetwork

Sausage Stuffing Cabbage Rolls Pull-Apart Buttermilk Drop Biscuits

in Gravy with Whipped Honey Butter
Kosher salt Biscuits:
1 large head savoy cabbage, leaves separated 2 sticks (1 cup) cold unsalted butter, diced,
3 tablespoons unsalted butter plus more for the pan
12 ounces sweet Italian sausage, casings removed 3 1/2 cups all-purpose flour
2 tablespoons chopped fresh sage 2 tablespoons baking powder
1 tablespoon chopped fresh thyme 1 tablespoon sugar
2 stalks celery, diced Food Network™ 3.5-qt. 2 teaspoons kosher salt 9 x 13-inch sheet pan
1 yellow onion, diced 1 1/2 cups buttermilk, plus more for brushing
One 12-ounce package unseasoned cubed stuffing Enameled Cast-Iron 3 tablespoons finely chopped fresh parsley from a Food Network™
1 quart chicken broth Braiser with Lid Flaky sea salt 3-pc. Essential Textured
2 tablespoons all-purpose flour Bakeware Set
1 chicken bouillon cube Honey Butter:
2 tablespoons chopped fresh parsley 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3 tablespoons honey
Bring a large pot of salted water to a boil. Add 14 of the largest cabbage 1 teaspoon kosher salt
leaves and boil until tender, about 5 minutes. Drain. Angling your knife,
cut around and remove any thick ribs so the leaves roll easily. For the biscuits: Preheat the oven to 425 degrees F. Butter a 9 x 13-inch
sheet pan from a Food Network™ 3-pc. Essential Textured Bakeware Set.
Preheat the oven to 350 degrees F.
Combine the flour, baking powder, sugar and kosher salt in a food
Melt 1 tablespoon butter in a Food Network™ 3.5-qt. Enameled Cast-Iron processor. Pulse to combine. Add the diced butter and pulse a few times
Braiser with Lid over medium-high heat. Add the sausage and cook until until you have pea-size pieces. Add the buttermilk and parsley; pulse just
golden, about 5 minutes; transfer to a large bowl. Add the sage, thyme, until the dough comes together.
celery and onions and cook until softened, about 5 minutes. Transfer to
the bowl and mix in the stuffing and 1 cup broth. Season with salt. Scoop the dough in 1/4-cup portions with a measuring cup or ice-cream
scoop into the prepared pan (you should have 12 scoops). Brush the tops
Melt the remaining 2 tablespoons butter in the braiser; whisk in the flour. lightly with more buttermilk and sprinkle with flaky salt. Bake until golden,
Whisk in the bouillon cube and remaining 3 cups broth. Bring to a boil; 25 to 28 minutes.
remove from the heat.
For the honey butter: Pulse the butter, honey and kosher salt
Scoop 1/2 cup stuffing onto each cabbage leaf; roll up like a burrito. in a food processor until smooth. Serve with the warm biscuits.
Fit the rolls in the braiser. Cover and bake until tender, about 1 hour.
Sprinkle with parsley. Yield: 12 biscuits
Active Time: 20 minutes
Yield: 6 to 8 servings Total Time: 45 minutes
Active Time: 45 minutes Find more kitchen essentials Find more kitchen essentials
Total Time: 1 hour 45 minutes at Kohls.com/FoodNetwork at Kohls.com/FoodNetwork
SAVE ON
y reds
olida
h
Tabletop trends
& colorful
gems.
From sweet tr
savory sides, t
9” x 13” nonst
sheet is sure to be in heavy
rotation this season. Bring
the holiday spirit home
with warm-toned bakeware,
textiles & more.

Whether it’s your favorite chili

recipe or braised beef, this
beautiful and durable 3.5-qt.
enameled cast-iron braiser will
be your go-to. Catch the blues
this fall with cookware, dinnerware
l bl u es & more from Food Network.

en s
y g r e
Bring some color to the
earth
table with the green 16-pc.
ceramic dinnerware set from
Food Network. Make your
guests feel at home with
dinnerware, utensils & more
in cozy, earth tones.

Get ready for the holidays at Kohls.com/FoodNetwork

 The Xolden Touch Make your holiday table shine
with a few glam pieces.

Horse
Napkin Rings
Deco $38 for 4; chefanie.com
Scallop Platter
13", $50;
coton-colors.com

Optical
Champagne
Flute
$34; vietri.com

Mazie Flatware
The Pioneer Woman, $35 for
a 20-piece set; walmart.com

Hammered
Salt and Pepper Shakers
$34; nouvellecollections.com
Revere Cake Stand
and Server Set
$100; godinger.com

34 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Single Gem
Napkin Rings
$68 for 2;
joannabuchanan.com

Hammered
Cocktail
Shaker
$12; athome.com
Herbiflora
Cheese Knives Set
$36; anthropologie.com

Westwood
Salad Servers Set
$40; cb2.com

Iced Battery-
Operated Candles
$66 for 3; grandinroad.com
PRODUCED BY BELLE BAKST.

Slanted
Wine Glasses Fireworks Coasters
$55 for 2; $88 for 4; kimseybert.com
kirklands.com

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 35

36
FOOD NETWORK MAGAZINE ● NOVEMBER 2023
QUENTIN BACON. ALL OTHER KITCHEN PHOTOS: JOHNNY MILLER.
 These
copper pans
came from a flea
market in France;

Ina’s
the silver ones
are All-Clad.

New Kitchen
The Barefoot Contessa gives us
a tour of her dreamy space.

BY JULIANA LABIANCA

na Garten has built more than a few kitchens

during the past three decades—in different
apartments and in the barn where she tests
and shoots recipes. But during all of these
projects, her kitchen at home in East Hampton, NY,
has remained the same. When she set out to
renovate it for the first time in 27 years, she had
two goals in mind: “I wanted to make sure it worked
for my needs and that it looked good,” she says.
“Whenever I’ve compromised function in favor of
design, I’ve regretted it.” Meanwhile, her husband,
Jeffrey, had just one goal: “He wanted me to be
happy!” Ina centered her new range so she’d have
a workspace on both sides, put in open shelves and
a floor-to-ceiling pantry and added oak floors that
match the rest of her house. “It’s a surprisingly
small kitchen,” she says, “but I don’t have to walk
long distances to make something.” And it’s just the
right size for small gatherings: “I can prepare and
serve dinner, and also be at the party!”

Ina’s
Lacanche
range has two
large-capacity ovens.
“For Thanksgiving,
it’s everything,”
she says.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 37

Breakfast Nook
On most mornings, Ina and Jeffrey have
coffee in this sunny little spot. “I also like
to read here because it has a view of the
garden—and it gets the best light in
the house,” she says. The Rodney Smith
photograph is from Staley-Wise Gallery This
in New York City. Louis Poulsen
pendant
came from
1stDibs.

The
open base of
this table (from
the furniture store
Mecox Gardens)
makes the nook
look roomier.
 These
beautiful
food images are
by photographer
Tessa Traeger.

The
cabinet paint
color is a 50-50
blend of Drop Cookbook Corner
Cloth and Hardwick Ina keeps all 13 of her cookbooks handy—
she cooks out of them for parties. They’re
White by Farrow sitting on Calacatta Borghini marble, which
& Ball. replaced dark limestone in the former kitchen.
“The counters have a sealer so they won’t
stain when you put something acidic on them,”
Ina says. “It makes a massive difference.”
(She uses Aqua Mix Sealer’s Choice Gold.)

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 39

 Ina's
pantry is
tucked away
but within
easy reach!

Pantry
Ina keeps dishes, platters
and other serveware in this
open pantry. The pieces are
mainly from Crate & Barrel
and Williams Sonoma—in
white, her go-to neutral.
“It’s really about what makes
the food look best,” she says.

40 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Feed them
without holding
your breath.

©2023 Mars or Affiliates.

 Get the Look!
Bring Ina’s style to your own space
with some of these close matches.
I N THE YO GURT A I S LE

Henningsen 50 Pendant
$479; franceandson.com

Slow-crafted Ullerslev
Sheepskin

with the finest $40; ikea.com

ingredients,
in six luxurious Wishbone Chair
$256; roveconcepts.com

flavors

12" Cake Stand

BIA Cordon Bleu, $50;
everythingkitchens.com

Oval Bar Pull

From $13;
crateandbarrel.com

Vario 4-Slice Toaster

Dualit, $490;
surlatable.com

Chop-N-Slice
Cutting Board
From $30;
johnboos.com

Gourmet Knife
Block Set
Wüsthof, $195;
williams-sonoma.com
Ice Bucket
Cuisinox, $24;
wayfair.com

42 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Luxury has arrived
in the yogurt aisle

haagendazsculturedcreme.com CULTURED CR ÈME

 TA ST ES L I K E T R A D I T I O N
IN THE MAKING.

M A DE W IT H M I LK FROM GR A SS - FED COWS T H AT

GR A Z E ON THE LUSH PA STURES OF IREL AND.
 Thanksgiving
COOKBOOK
2023

Turkey Stuffing Vegetables Potatoes

Cranberry Sauce Breads Pies

RECIPES BY YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON, AMANDA NEAL AND EMILY WEINBERGER

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 45

 Turkey

TURKEY PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.
CHIPOTLE MAYONNAISE–ROASTED TURKEY ACTIVE: 30 min l TOTAL: 3½ hr (plus overnight dry-brining) l SERVES: 8
FOR THE TURKEY 1. The day before roasting the turkey, remove the neck and giblets. Blot the turkey skin dry
1 12- to 14-pound whole turkey, with paper towels and blot inside the cavity. Put the turkey on a rimmed baking sheet.
thawed if frozen 2. Mix 2 tablespoons kosher salt, ½ teaspoon pepper and the brown sugar in a small bowl.
Kosher salt and freshly ground pepper Rub the turkey inside and out with the salt mixture, including under the skin of the breasts.
2 teaspoons packed light brown sugar Refrigerate, uncovered, at least 8 hours or overnight.
3. Meanwhile, make the chipotle mayonnaise: Whisk the mayonnaise with the minced
FOR THE CHIPOTLE MAYONNAISE chipotles and adobo sauce, brown sugar, vinegar, smoked paprika, onion powder, garlic
1½ cups mayonnaise powder, ground cumin and ½ teaspoon pepper in a medium bowl until combined.
3 canned chipotle chiles, finely minced, Refrigerate until ready to use.
plus 1 tablespoon adobo sauce 4. Remove the top and middle racks of the oven and preheat to 350˚. Set a roasting rack
1 tablespoon packed light brown sugar on a large rimmed baking sheet. Blot the turkey skin dry with paper towels again. Rub the
HOW-TO PHOTOS: STEVE GIRALT.

1 tablespoon apple cider vinegar mayonnaise mixture all over the turkey, including inside the cavity, trying to make it as smooth
1 tablespoon smoked paprika as possible (especially on the breast so it browns evenly). Tie the legs together with kitchen
1 teaspoon onion powder twine. Put the turkey, breast-side up, on the roasting rack and tuck the wings under the body.
1 teaspoon garlic powder 5. Place the turkey in the oven with the legs pointed toward the back and roast until a
1 teaspoon ground cumin thermometer inserted into the thigh registers 165˚, 2 hours 15 minutes to 2½ hours. Let the
Freshly ground pepper turkey rest 30 to 45 minutes before carving.

46 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 47
FENNEL ROASTED TURKEY BREAST
AND BRAISED LEGS
ACTIVE: 1 hr l TOTAL: 4 hr l SERVES: 8

1 12- to 14-pound turkey, thawed if

frozen, leg quarters removed
Kosher salt and freshly ground pepper
3 tablespoons fennel seeds,
coarsely ground in a spice grinder
6 tablespoons extra-virgin olive oil
1 onion, roughly chopped
1 fennel bulb, roughly chopped,
fronds reserved
1 large carrot, roughly chopped
2 heads garlic, halved
1 lemon, quartered
1 small orange or blood orange,
quartered
1 cup dry white wine
8 bay leaves, preferably fresh
4 sprigs fresh rosemary
6 cups low-sodium chicken broth
1 tablespoon unsalted butter,
at room temperature
2 tablespoons all-purpose flour

1. Blot the turkey skin dry with paper towels. Combine

3 tablespoons salt, 2 teaspoons pepper and the ground
fennel in a small bowl. Season the turkey breast and legs
all over with the salt mixture.
2. Remove the top and middle racks of the oven and
preheat to 375˚. Heat the olive oil in a large dutch oven
(wide enough to fit the turkey legs in one layer) over
medium-high heat until shimmering. Add the turkey legs,
skin-side down. Cook until well browned and crisp,
4 to 5 minutes. Flip and cook until browned on the other
side, about 4 minutes. Remove the turkey legs to a plate.
3. Add the onion, chopped fennel, carrot, 1 garlic head
and 2 each of the lemon and orange wedges to the pot.
Cook, stirring occasionally, until lightly browned, 3 to
5 minutes. Add the wine, bay leaves and rosemary; bring
to a boil. Cook, stirring and scraping up any browned bits registers 155˚, 1 hour 15 minutes to 1 hour 45 minutes.
from the bottom of the pot, until reduced by two-thirds, Remove from the oven and let rest 20 to 30 minutes.
about 3 minutes. Add the chicken broth and bring to a boil. 6. While the turkey breast rests, make the gravy:
4. Return the turkey legs to the pot, skin-side up; pour in Remove the braised legs to a large plate. Strain the
any juices from the plate. Return to a boil, then transfer braising liquid through a fine-mesh sieve into a
the pot to the oven. Cook, uncovered, until well browned, medium saucepan, pressing on the solids to extract
very tender and the liquid is reduced by one-third, about the juices. Mash together the butter and flour in a
2 hours. Return the pot to the stovetop. small bowl to make a paste. Bring the braising liquid
5. After the turkey legs have been in the oven for about to a simmer over medium-high heat, add the butter
30 minutes, put the turkey breast in a 9-by-13-inch baking paste and cook, whisking until there are no lumps.
dish. Stuff the cavity with the fennel fronds and remaining Continue cooking, whisking occasionally, until slightly
garlic head and lemon and orange quarters. Transfer thickened, 3 to 5 minutes.
to the oven next to the pot. Cook, rotating the baking 7. To serve, arrange the braised legs on a platter.
dish once, until the turkey skin is deeply browned and Carve the breasts and add to the platter. Serve
crisp and a thermometer inserted into the thickest part with the gravy.

48 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 How Much Do You Need?
Plan on at least 1 to 1½ pounds of turkey
per person (you’ll still have leftovers!).

HOW TO THAW A FROZEN TURKEY

Fridge Method: This is the best method, but a large bird can take a
few days. Set the bird (in its packaging) on a rimmed baking sheet and
thaw in the fridge. You’ll need 24 hours for every 4 to 5 pounds.
Cold Water Method: To thaw the same day, submerge the bird (in its
packaging) in a large pot or cooler of cold water and change the water
every 30 minutes; thawing will take 2 to 3 hours for every 5 pounds.

How to Carve
1theSlice through the skin between
the leg and body on one side; pull
leg away from the body, then cut
through the joint to remove the leg.

2 Separate the drumstick from

the thigh: Locate the joint in the
middle of the leg and cut through it.

3 Working on the same side, pull the

wing away from the body and cut
through the joint to remove it. Remove
the leg and wing on the other side.

4 Remove the breasts by slicing

downward along the breastbone,
following the curve of the ribs on
each side.

5 Place each breast on the board,

skin-side up, and slice.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 49

 Presented by McCormick®

DIRECTIONS
Preheat the oven to 350°F. Bring 1 ½ cups of apple
cider to a boil in a small saucepan on medium heat.
Reduce heat and simmer for 10-15 minutes or until
reduced by half (¾ cup) set aside to cool. In a large
mixing bowl, sift together the flour, salt, baking soda,
baking powder, and McCormick® Spices (cinnamon,
Prep Time: 20 mins Cool Time: 1 hrs nutmeg, and ginger). Measure out the apple butter
Bake Time: 80-90 mins Servings: 10-12 slices and sour cream in a medium bowl. Using a Stand
mixer with paddle attachment (or electronic hand
mixer), beat room temperature butter, orange zest,
light brown sugar, and sugar at medium speed

APPLE until fully incorporated and has a consistency of

buttercream about 4 minutes.

Add in eggs one at a time, until fully incorporated.

Begin adding a third of the sour cream mixture,

CINNAMON using a spatula to help fully incorporate it. Add in

half of the flour mixture, starting at low speed until
no flour streaks remain. Continue alternating the
sour cream mix, followed by flour mix, and finish with

BUNDT
orange juice, sour cream and ¼ cup (63 grams) of
reduced Apple cider. Use a rubber spatula to help
SCAN mix any parts that weren’t fully mixed in.
HERE
FOR Generously spray a 12 cup bundt pan with cooking

CAKE MORE spray. Add batter and set bundt pan on a rimmed
tray to avoid batter spill. Bake for 80-90 minutes total,
RECIPES! turning halfway through. Once a skewer inserted
into the the center of the cake comes out completely
clean, transfer the pan to a cooling rack to rest. After
10 minutes, using oven mitts, place cooling rack over
INGREDIENTS 2 tsp. McCormick® Ground Cinnamon the open bundt pan, carefully turn the bundt pan
over unmolding it onto rack. The heat from the pan
Apple Cinnamon Bundt Cake ¼ tsp. McCormick® Ground Nutmeg helps release the cake, this should always be done
2 Sticks (½ lb.) Unsalted Butter, room ¼ tsp. McCormick® Ground Ginger while the cake is slightly warm. Let the cake cool
temperature 1 tsp. McCormick® Pure Vanilla Extract completely for about an hour.
1 cup (200 grams) Granulated Sugar 1 ½ cups (360 grams) reduced to ¾ cups
2 cups (396 grams) Light Brown Sugar (190 grams) Apple Cider reduction While the cake is baking, make the glaze. Sift
together the McCormick® Ground Cinnamon and
1 Orange zested and juiced the confectioner’s sugar into a bowl. Slowly whisk
4 Eggs, room temperature Cider Cinnamon Glaze in the ½ cup of apple cider reduction. The honey
3 cups (690 grams) Sour Cream 4 Cups Confectioners Sugar helps give a sheen to the glaze and the apple cider
¼ cup (63 grams) Apple Butter ½ cup (127 grams) Apple Cider reduction vinegar helps give a subtle acidity to the final cake.
4 ¼ cup (603 grams) Cake flour 1 tsp. McCormick® Ground Cinnamon Making a little extra glaze is always a great idea in
the event that the cake may need a bit more. Cake
1 tsp. Kosher Salt ½ tsp. Apple cider vinegar (optional) will store up to two days in an airtight container at
1 tsp. Baking Soda 1 tsp. Honey (optional) room temperature.
¾ tsp. Baking Powder Pinch of salt
UNTIL NOW,
YOUR ONLY JOB
ON THANKSGIVING
WAS EATING
ALL THE SIDES.

NEW
SNAPTIGHT
TM

BOTTLES

IT’S GONNA
BE GREAT
™

You’re in charge of sides? Scan the code

for this Sausage Stuffing Muffins recipe
and other great sides.
 THANKSGIVING COOKBOOK 2023

Stuffing

CROUTONS: SHUTTERSTOCK. STUFFING ON A SPOON AND TURKEY: GETTY IMAGES. STUFFING: CHRIS COURT.
PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAM MORRIS.
HERBED STUFFING WITH SAUSAGE
ACTIVE: 30 min l TOTAL: 1½ hr l SERVES: 8

1 stick unsalted butter, plus more 1. Preheat the oven to 375˚ and butter a 3. Whisk together the eggs and parsley
for the baking dish 3-quart baking dish. Melt 6 tablespoons in a large bowl. Add the bread cubes and
1 pound sage sausage, casings butter in a large skillet over medium heat. toss, then pour in the vegetable-broth
removed, meat crumbled Add the sausage and cook, stirring and mixture and stir to combine.
1 large onion, diced breaking up the meat, until browned, 4. Transfer the mixture to the prepared
3 stalks celery, diced about 5 minutes. baking dish and dot with the remaining
1 tablespoon minced fresh sage 2. Add the onion, celery, sage and thyme 2 tablespoons butter. Cover with foil and
1 tablespoon minced fresh thyme to the skillet, season with salt and pepper bake 30 minutes, then uncover and bake
Kosher salt and freshly ground pepper and cook, stirring, until the vegetables are until golden, about 30 more minutes. Let
3 cups low-sodium chicken broth tender, about 5 minutes. Add the chicken rest 10 minutes before serving.
2 large eggs broth and bring to a simmer.
¼ cup chopped fresh parsley
16 cups cubed stale white bread

52 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

CORNBREAD STUFFING WITH POBLANOS AND CHEESE
ACTIVE: 40 min l TOTAL: 1 hr 40 min l SERVES: 8

4 poblano peppers (or 3 if large) 1. Roast the poblanos over the flame of corn and chopped poblanos. Season with
6 tablespoons unsalted butter, a gas burner or under the broiler, turning 1 teaspoon salt and a few grinds of pepper.
plus more for the baking dish as needed, until charred all over, about Let cool slightly.
1 large white onion, diced 8 minutes. Transfer to a bowl and cover 3. Whisk together the chicken broth and
2 scallions, white and light green to steam and loosen the skin. When the egg in a large bowl. Add the white bread,
parts only, sliced poblanos are cool enough to handle, peel cornbread, cheese, cilantro, vegetable
3 cloves garlic, minced off the blackened skins and remove the mixture and 1½ teaspoons salt. Toss well
2 teaspoons chili powder stems and seeds. Chop the poblanos and to combine.
1 teaspoon ground cumin set aside. 4. Transfer the mixture to the prepared
2 cups frozen corn 2. Preheat the oven to 375˚. Butter a 3-quart baking dish and dot with the remaining
Kosher salt and freshly ground pepper baking dish. Melt 4 tablespoons butter in a 2 tablespoons butter. Cover with foil and
3 cups low-sodium chicken broth large skillet over medium-high heat. Add the bake 30 minutes, then uncover and bake
1 large egg onion and scallions and cook, stirring, until until the top is golden and feels firm when
8 cups cubed stale white bread, softened and translucent, 5 to 6 minutes. pressed, 25 to 30 more minutes. Let rest
crusts removed Add the garlic, chili powder and cumin. Stir 10 minutes, then top with chopped cilantro
8 cups cubed stale cornbread for about 30 seconds to toast, then add the before serving.
1 8-ounce block monterey jack cheese,
cut into small cubes
¼ cup chopped fresh cilantro,
plus more for topping
MUSHROOM
SCHMALTZ STUFFING
ACTIVE: 35 min l TOTAL: 1½ hr l SERVES: 8

12 tablespoons rendered chicken fat (schmaltz)

2 large onions, chopped
Kosher salt and freshly ground pepper
3 cloves garlic, minced
2 tablespoons chopped fresh sage
1 pound cremini mushrooms, thinly sliced
2½ cups low-sodium chicken broth
2 large eggs
½ cup plus 2 tablespoons finely chopped
fresh parsley
16 cups cubed stale sourdough bread
2 tablespoons unsalted butter,
cut into small cubes

1. Preheat the oven to 375˚. Heat 10 tablespoons

chicken fat in a large dutch oven over medium-high
heat. Add the onions and a big pinch each of salt
and pepper. Cook, stirring occasionally, until golden
brown, about 12 minutes. Add the garlic and sage;
cook, stirring, 1 minute.
2. Meanwhile, heat the remaining 2 tablespoons
chicken fat in a large nonstick skillet over medium-
high heat. Add the mushrooms and a pinch each of
salt and pepper. Cook, stirring occasionally, until
browned at the edges and tender, 6 to 8 minutes.
Stir the mushrooms into the onions, then add the
chicken broth, 1 teaspoon salt and ½ teaspoon
pepper. Bring to a boil, then remove from the heat.
3. Whisk together the eggs and ½ cup parsley in a
large bowl. Add the bread cubes and vegetable-broth
mixture; toss to combine. Transfer to a 3-quart baking
dish and dot with the butter. Cover with foil and bake
30 minutes, then uncover and bake until golden
brown, 25 to 30 more minutes. Let cool 10 minutes.
Top with the remaining 2 tablespoons parsley.

54 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Stuffing is America’s
favorite Thanksgiving food.
SPINACH STUFFING
WITH ZA’ATAR DO YOU COOK YOUR STUFFING INSIDE THE BIRD?
ACTIVE: 35 min l TOTAL: 1 hr 40 min l SERVES: 8

16
4
cups cubed brioche bread
tablespoons unsalted butter,
28%
yes
plus more for the baking dish
4 tablespoons extra-virgin olive oil
4 teaspoons za’atar, plus more for topping
3 leeks, light parts only, halved lengthwise
and thinly sliced 72%
no
3 stalks celery, diced
Kosher salt and freshly ground pepper
1 10-ounce box frozen spinach, thawed
and squeezed dry CHECK THE TEMP! If you’re stuffing your
4 cups half-and-half
3 large eggs plus 2 egg yolks turkey, the stuffing temperature should
¼ teaspoon freshly grated nutmeg reach 165˚ for food safety.
2 teaspoons freshly grated lemon zest
Crumbled feta cheese, for topping (optional)

1. Preheat the oven to 375˚. Put the bread

in a large bowl. Melt 2 tablespoons butter
and drizzle over the bread along with
2 tablespoons olive oil; sprinkle with the
za’atar and toss. Spread on a rimmed baking
sheet. Bake until golden and dry, tossing
halfway through, 20 to 25 minutes.
2. Butter a 3-quart baking dish. Heat the
remaining 2 tablespoons each butter and
olive oil in a large skillet over medium-high
heat. Add the leeks and celery; season with
salt and pepper. Reduce the heat to medium
and cook, stirring occasionally, until golden
Make Ahead Q&A
brown and tender, 13 to 15 minutes. Stir in the
spinach and cook until just heated through, Yes, but the best (and safest) option is to bake
about 2 minutes.
3. Whisk together the half-and-half, eggs, the top, dot with butter or drizzle with turkey
egg yolks, nutmeg, lemon zest and 1 teaspoon drippings, then reheat in the oven.
each salt and pepper in a large bowl. Fold in
the bread cubes and vegetables, then transfer
to the prepared baking dish. Cover with foil
and bake 25 minutes; uncover and bake until the bird; you shouldn’t stuff it in advance.
crisp and golden, 25 to 30 more minutes.
Let cool 10 minutes. Top with feta, if using, Can you freeze stuffing? Yes! Assemble the
and sprinkle with more za’atar.

plastic and tack on some extra baking time.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 55

 THANKSGIVING COOKBOOK 2023

Vegetables
roasted beets with oranges
ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 6 to 8

8 to 10 assorted baby beets, trimmed 1. Preheat the oven to 400˚. Place the 2. Trim the bottoms and tops of the
¼ cup extra-virgin olive oil beets on a large sheet of foil; drizzle with oranges, then cut off the peel and pith with
Kosher salt and freshly ground pepper 1 tablespoon olive oil and season with salt a paring knife. Slice crosswise into rounds,
4 oranges (a mix of navel, Cara Cara and pepper. Fold and crimp the edges of the removing any seeds.
and/or blood oranges) foil together to form a packet, leaving room 3. Combine the beets and oranges on a
3 tablespoons white wine vinegar, for steam to circulate. Transfer the packet serving platter and gently toss. Drizzle with
preferably tarragon vinegar to the oven rack and roast until the beets the vinegar and remaining 3 tablespoons
Chopped fresh chives, for topping are tender when pierced with a knife, 40 to olive oil. Season with salt and pepper, then
45 minutes. Let cool slightly in the foil, then top with the chives.
carefully open. Rub off the skins with a
paper towel and cut the beets into wedges.
BEETS, BRUSSELS SPROUTS, BUTTERNUT SQUASH, CAULIFLOWER, CARROTS AND POTATOES: ANDREW PURCELL.
PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAM MORRIS.

haricots verts with pancetta and dates

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 6 to 8

4 ounces pancetta, diced 1. Cook the pancetta in a large skillet over medium heat, stirring, until crisp,
ACORN SQUASH: GETTY IMAGES.

2 pounds haricots verts 8 to 10 minutes. Remove the pancetta to a plate with a slotted spoon, leaving
½ cup sliced pitted dates the drippings in the pan.
Kosher salt and freshly ground pepper 2. Add the haricots verts to the pan and cook over medium-high heat, tossing,
until bright green and tender, about 10 minutes. Stir in the pancetta and dates
and season with salt and pepper.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 57

roasted brussels sprouts
with bulgur and pomegranates
ACTIVE: 20 min l TOTAL: 45 min l SERVES: 6 to 8

¼ cup bulgur
2 pounds brussels sprouts, trimmed
and halved
2 cloves garlic, thinly sliced
¼ cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon grated lemon
zest, plus 1 tablespoon fresh lemon juice
Kosher salt and freshly ground pepper
¼ cup plain yogurt, well stirred
Garam masala, pomegranate seeds and
chopped fresh parsley, for topping

1. Preheat the oven to 425˚. Bring ½ cup water

to a boil, then pour over the bulgur in a medium
heatproof bowl; cover and set aside until tender,
about 20 minutes.
2. Toss the brussels sprouts with the garlic, olive
oil and 1 teaspoon lemon zest on a rimmed baking
sheet and season with salt and pepper. Arrange
the brussels sprouts cut-side down and roast until
browned and tender, about 25 minutes.
3. Transfer the brussels sprouts to a serving bowl
and toss with the remaining 1 tablespoon each
lemon zest and juice. Add the bulgur and toss.
Drizzle with the yogurt; top with garam masala,
pomegranate seeds and parsley.
 HOW TO ROAST VEGGIES
Toss your vegetables with olive oil, season with salt and pepper
and spread on a rimmed baking sheet (unless otherwise directed).
Then follow the roasting temperatures and times below.

BUTTERNUT SQUASH BEETS POTATOES

Roast 1½-inch cubes Wrap in foil. Roast Roast baby potatoes
at 425˚, 30 minutes, at 400˚, 45 minutes. at 450˚, 50 minutes,
flipping once. Peel and chop. tossing once.

BRUSSELS SPROUTS CARROTS CAULIFLOWER

Cut in half. Roast Roast small carrots Roast 2- to 3-inch
cut-side down at at 375˚, 40 minutes, florets at 450˚,
425˚, 25 minutes. flipping once. 30 minutes.

MUSHROOMS FENNEL BROCCOLI

Cut in half. Roast at Roast wedges Quarter stalks. Roast
400˚, 30 minutes, at 425˚, 30 minutes, at 450˚, 30 minutes,
stirring once. flipping once. flipping once.

The Great Salad Debate

Does salad belong on the Thanksgiving table?

66%
say no

Take Sides!
The average number
of side dishes served at
the big feast is… 7
NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 59
english roasted potatoes
ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 6 to 8

5 pounds Yukon Gold potatoes, peeled and

cut into 1½- to 2-inch chunks
Kosher salt
½ cup vegetable oil or other neutral oil
Freshly ground pepper

1. Position racks in the upper and lower thirds of the

oven and preheat to 425˚. Set a rack on a rimmed
baking sheet.
2. Put the potatoes in a large pot; add 2 quarts
water and 2 tablespoons salt. Bring to a boil over
medium-high heat, then continue to boil until the
potatoes are easily pierced with a knife but not
fully cooked through, 6 to 8 minutes. Drain in
a colander, then shake until small scraggly bits
form on the outside of the potatoes (these will
crisp in the oven).
3. Arrange the potatoes on the rack on the baking
sheet to air-dry slightly. Meanwhile, divide the
vegetable oil between 2 separate baking sheets;
heat in the oven for 10 minutes. Carefully remove
the hot baking sheets from the oven and divide the
potatoes between them. Season each batch with
1 teaspoon salt and a few grinds of pepper. Bake
until the scraggly bits of potatoes start to crisp
and the rest of the potatoes turn slightly golden,
20 to 30 minutes. Toss once or twice, then return
to the oven, rotating the baking sheets from top
to bottom and front to back; continue baking until
the potatoes are golden brown and crispy, 20 to
30 minutes (if they start to get too dark on one
side, stir again). Season with salt and pepper.

62 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 Know Your Potatoes

YUKON GOLDS RED BLISS RUSSETS

These buttery-tasting Use these for chunky These starchy
potatoes are high in mashed potatoes—no potatoes are great for
moisture and make a need to peel! They’re baking. The texture is
smooth mash. also good for roasting. light and fluffy.

SWEET POTATOES CREAMERS FINGERLINGS

If mashing, bake These little potatoes Keep these elongated
these first instead of are our go-to for potatoes whole—
boiling—you’ll get a smashed potatoes. they’re best for
creamier texture. Boil, smash, then roast! boiling or roasting.

THE GOLDEN RULES OF

Mashed Potatoes
•If they
When cooking potatoes, keep the water at a simmer, not a boil.
cook too quickly, they’ll break down and absorb water.
• Mix in warm milk and room-temperature butter; cold ingredients
will tighten the starches and can make your mash gluey.
•make
Use a potato masher and be careful not to over-mash—this can
the potatoes taste gummy.
•them
Cover mashed potatoes with parchment paper to keep
warm. An airtight lid will trap steam.

72% 28%
of our readers like their like them lumpy
mashed potatoes smooth

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 63

 THANKSGIVING COOKBOOK 2023

Cranberry
Sauce
Pineapple-Ginger
Cranberry Sauce
ACTIVE: 10 min l TOTAL: 1 hr
SERVES: 6 to 8

1 pound fresh or frozen cranberries

2 cups diced fresh pineapple
1¼ cups sugar
2 teaspoons grated fresh ginger
¼ teaspoon ground allspice
Kosher salt

1. Combine 1 cup water, the cranberries,

pineapple, sugar, ginger, allspice and a pinch of
salt in a medium saucepan. Bring to a boil, then
reduce the heat and simmer until the berries
pop and the sauce thickens, 15 to 18 minutes.
2. Let the sauce cool completely, then
refrigerate until ready to serve.

spicy Cranberry relish

ACTIVE: 10 min l TOTAL: 1 hr 10 min
SERVES: 6 to 8

1 pound fresh cranberries

½ large red onion, roughly chopped
½ cup sugar
½ cup packed fresh cilantro
¼ cup hot honey
2 tablespoons fresh lime juice
Kosher salt and freshly ground pepper

1. Combine the cranberries, red onion,

sugar, cilantro, hot honey and lime juice
in a food processor. Pulse until finely chopped
but not smooth. Season with salt and pepper.
2. Transfer the relish to a bowl, cover and
refrigerate until chilled, at least 1 hour.
 A BRIEF HISTORY
This holiday staple long predates
Thanksgiving. Members of the
Wampanoag Tribe of Gay Head
(Aquinnah) have been harvesting
sasumuneash (sour berries) on
Martha’s Vineyard, MA, for
thousands of years, using them to
flavor and preserve meat, dye textiles
and prevent illnesses. The berries are
still an important part of the culture
today: Tribe members celebrate
Cranberry Day in the fall.
PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Pop Quiz
Jellied Cranberry-Pomegranate
Sauce
ACTIVE: 30 min l TOTAL: 3½ hr l SERVES: 6 to 8

Where do cranberries grow?

1 pound fresh or frozen cranberries
1½ cups sugar A. On trees
CRANBERRIES: GETTY IMAGES.

1 cup pomegranate juice B. On bushes

2 wide strips orange zest, plus the juice of 1 orange C. On vines
2 tablespoons fresh lemon juice ANSWER: C
Pinch of ground cloves
Kosher salt
Pomegranate seeds and orange segments, for garnish
We’re divided!
1. Combine ½ cup water, the cranberries, sugar, pomegranate
juice, orange zest and juice, lemon juice, ground cloves and a
couple pinches of salt in a medium saucepan. Bring to a boil,
then reduce the heat and simmer, stirring occasionally, until
49%
of readers like
the cranberries burst and the sauce thickens, 15 to 20 minutes. jellied cranberry sauce
If there are any berries that haven’t burst after 10 minutes,
gently mash them with a rubber spatula.
2. Discard the orange zest from the sauce, then transfer the
sauce to a blender and puree until smooth. Strain through
51%
prefer whole berry
a fine-mesh sieve into a 4-cup serving bowl. (If you plan to
unmold the jelly, coat the bowl with cooking spray first.)
Tap the bowl gently on the counter to flatten the jelly and get
rid of any air bubbles. Press a piece of plastic wrap directly
onto the surface and refrigerate until firmly set, at least 3 hours.
3. Serve the sauce out of the bowl or unmold onto a platter.
Garnish with pomegranate seeds and orange segments.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 65

 THANKSGIVING COOKBOOK 2023

Breads
CHALLAH ROLLS WITH DRIED FRUIT
ACTIVE: 45 min l TOTAL: 4 hr (plus cooling) l MAKES: 16

¾ cup plus 2 tablespoons warm water 2. Combine the flour, 2 tablespoons sugar 4. Line 2 rimmed baking sheets with
(100˚ to 110˚) and the salt in a stand mixer fitted with the parchment paper. Transfer the dough to a
1 ¼-ounce packet active dry yeast dough hook and mix on medium speed. Add work surface and cut into quarters. Lightly
(2¼ teaspoons) 2 whole eggs, the egg yolk, honey, vegetable dust the surface with flour, then roll each
1 teaspoon plus 2 tablespoons sugar oil and the yeast mixture and turn the piece of dough into a 10-inch-long log.
4 cups bread flour, plus more as needed mixer to low; the wet mixture will gradually Cut each log into 4 equal pieces. Roll each
1 tablespoon kosher salt bring all of the flour in from the sides and a piece into an 8-inch-long strand; loosely tie
3 large eggs plus 1 egg yolk shaggy dough will form. Increase the speed in a knot. Carefully place the knots about
¼ cup honey to medium-high and knead the dough with 3 inches apart on the baking sheets. Cover
¼ cup vegetable oil, the mixer until smooth but slightly sticky, loosely with plastic wrap and let them rise
plus more for the bowl about 5 minutes. If the dough is too sticky, until they’re slightly puffed, 1 to 1½ hours.
1 cup mixed dried fruit (such as knead in up to 2 more tablespoons flour. 5. Preheat the oven to 375˚. Beat the
cherries, cranberries, raisins, Mix in the dried fruit until evenly distributed remaining whole egg and ½ teaspoon sugar
currants and/or chopped apricots) throughout the dough. in a bowl. Brush all over the dough (you will
3. Lightly oil a large bowl and put the dough not need all the egg wash). Bake, switching
1. Combine the warm water, yeast and in the bowl, gently turning to coat in the oil. and rotating the baking sheets halfway
½ teaspoon sugar in a small bowl or liquid Loosely cover the bowl with plastic wrap through, until the rolls are golden brown,
measuring cup. Set aside until slightly and set aside until the dough has nearly 12 to 15 minutes. Let cool completely on a
foamy, 5 to 10 minutes. doubled in size, 1 to 2 hours. rack before serving.
PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

MINI CORNMEAL BISCUITS

ACTIVE: 35 min l TOTAL: 50 min l MAKES: 20 to 24

¾ cup buttermilk, plus more for brushing 1. Preheat the oven to 450˚. Line a baking 3. Turn out the dough onto a lightly floured
⅔ cup stone-ground yellow cornmeal sheet with parchment paper. Stir the surface; pat into a ½-inch-thick rectangle.
1 teaspoon sugar buttermilk, cornmeal and sugar in a Fold the dough into thirds like a letter.
1⅓ cups all-purpose flour, medium bowl until well combined. Let the Pat the dough again into a ½-inch-thick
plus more for dusting cornmeal hydrate, at least 5 minutes. rectangle (7 by 9 inches). Cut out about
2½ teaspoons baking powder 2. Meanwhile, combine the flour, baking 20 biscuits with a 1¾-inch fluted round
¼ teaspoon baking soda powder, baking soda and kosher salt cutter and arrange on the baking sheet.
1¼ teaspoons kosher salt in a food processor; pulse until evenly Press the scraps together, cut out more
6 tablespoons cold unsalted butter, combined. Add the butter and pulse until biscuits and add them to the baking sheet.
diced it is in even pea-size pieces. Pulse in the 4. Brush the tops of the biscuits with
Coarsely ground pepper and flaky sea salt, cornmeal mixture until combined and the buttermilk, then sprinkle with pepper
for sprinkling dough is just starting to form a ball. and flaky salt. Bake until lightly browned,
about 15 minutes. Transfer to a rack and
let cool slightly.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 67

SAGE AND ONION FOCACCIA
ACTIVE: 40 min l TOTAL: 4 hr 40 min l SERVES: 8

1½ cups warm water (100˚ to 110˚) 3. Drizzle 1 tablespoon olive oil in another 6. Meanwhile, preheat the oven to 450˚.
1½ teaspoons active dry yeast medium bowl and swirl to coat the bottom. When the dough has risen, sprinkle the
1 teaspoon honey or sugar Scrape the dough into the oiled bowl and top evenly with the chopped sage. With
3 cups all-purpose flour drizzle with 1 more tablespoon olive oil; rub oiled fingertips, make dimples on the
2 teaspoons kosher salt all over the top of the dough. Cover and let surface of the dough, pressing firmly
3 tablespoons extra-virgin olive oil sit at room temperature until it’s puffed and but being careful not to deflate the
Unsalted butter, for the baking sheet doubled in size, 1½ to 2 hours. dough. Scatter the onion slices and
1 tablespoon chopped fresh sage, 4. Butter a 9-by-13-inch baking sheet. sage leaves on top. Drizzle with the
plus small leaves for topping Uncover the dough. With your fingers, remaining 1 tablespoon olive oil and
½ small red onion, very thinly sliced, grab the edge of the dough farthest away sprinkle with flaky sea salt. Bake
separated into strips from you, pull it upward, then fold it into until the focaccia is golden brown
Flaky sea salt, for topping the center of the dough. Rotate the bowl on the top and bottom, about 30
a quarter turn and repeat grabbing and minutes. Let cool 15 minutes before
1. Stir together the warm water, yeast and folding the dough into the center. Continue slicing.
honey in a liquid measuring cup. Set aside folding the dough a total of 8 times,
until foamy, 5 to 10 minutes. rotating the bowl each time.
2. Whisk the flour and salt in a medium 5. Gently scrape the dough into the
bowl until evenly combined. Make a well center of the prepared baking sheet.
in the center and pour in the yeast mixture. Let it rest, uncovered, until it’s puffed
Stir with a rubber spatula (the dough will be and has mostly reached the sides of the
sticky and wet). pan, about 1½ hours.

68 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 YEAST BASICS
Check the label: Make sure you use the type of yeast specified in the
recipe. Active dry yeast is not interchangeable with rapid-rise or instant
yeast. Look at the expiration date too; expired yeast might not bloom.
Use a thermometer: Liquid that’s too hot will kill your yeast; if the liquid
isn’t hot enough, it won’t activate the yeast. Check with a thermometer
and aim for between 100˚ and 110˚.
Look for activity: Once you combine active
dry yeast with warm liquid, foam or bubbles
should form within 5 to 10 minutes. If they
don’t, start over with new yeast.
Watch your dough: Rising times can vary
depending on the heat of your kitchen.
Use the times in the recipe as a guide
and follow visual cues for all the steps.
Yeast
should
foam up
like this.

HOW TO MEASURE FLOUR

For the most accurate measurement,
spoon flour into a dry measuring cup and
then level it with a knife. If you pack it in,
you’ll end up with too much.

DILL-CAPER
Mix 1 stick softened
butter with ¼ cup
chopped fresh dill,
2 tablespoons
capers and the zest
and juice of 1 lemon.

SWEET CURRY
YEAST: LEVI BROWN. FLOUR:

Puree 1 stick softened butter,

GETTY IMAGES. BUTTERS:

3 tablespoons mango chutney and

2 teaspoons roasted curry powder.
RALPH SMITH.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 69

 Pies
THANKSGIVING COOKBOOK 2023

PIE PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO;

PROP STYLING: PAIGE HICKS.
PUMPKIN SPICE LATTE PIE
ACTIVE: 1 hr l TOTAL: 4 hr 20 min (plus cooling) l SERVES: 8 to 10

FOR THE CRUST 1. Make the crust: Pulse the flour,

1¼ cups all-purpose flour, espresso powder, granulated sugar,
plus more for dusting vinegar and salt in a food processor
1 teaspoon instant to combine. Add the butter and pulse
espresso powder until pea-size pieces form. Sprinkle
1 teaspoon granulated sugar in 2 tablespoons ice water and pulse
½ teaspoon apple cider vinegar until the dough begins to come
¼ teaspoon kosher salt together (it should be crumbly but
1 stick cold unsalted butter, hold together when squeezed; if it
cut into small pieces doesn’t, sprinkle in more ice water,
2 to 4 tablespoons ice water 1 tablespoon at a time). Put the dough
on a large piece of plastic wrap and
FOR THE FILLING pat into a disk. Wrap tightly and
1¼ cups heavy cream refrigerate until firm, at least 1 hour
1 tablespoon instant or preferably overnight.
espresso powder 2. Roll out the dough on a lightly
1 15-ounce can pure pumpkin floured surface into a 12-inch round.
puree Ease into a 9-inch pie plate. Fold the
⅔ cup granulated sugar overhanging dough under itself and
2 large eggs crimp the edges. Prick the bottom and
2 teaspoons pumpkin pie spice sides all over with a fork. Freeze at
½ teaspoon vanilla bean paste least 1 hour or overnight. (If freezing
¼ teaspoon kosher salt overnight, cover with plastic wrap.)
3. Preheat the oven to 350˚. Line the
FOR THE TOPPING crust with foil and fill with pie weights
½ cup heavy cream or dried beans. Bake until the edges
¼ cup confectioners’ sugar are golden, 20 to 25 minutes. Remove
1½ teaspoons instant the foil and weights and continue
espresso powder baking until the crust is golden all
½ teaspoon vanilla bean paste over, 10 to 15 more minutes. Transfer
Pumpkin pie spice, for dusting to a rack to cool completely.
4. Meanwhile, make the filling:
Gently whisk the heavy cream and
espresso powder in a large bowl
until the espresso powder has
completely dissolved. Whisk in the
pumpkin puree, granulated sugar,
eggs, pumpkin pie spice, vanilla paste
and salt until just smooth (do not
overmix). Pour the filling into the
cooled crust and smooth the top. Bake
until the filling is set around the edges
but still slightly jiggly at the center,
50 minutes to 1 hour. Transfer to a
rack to cool completely, about 4 hours.
5. Once the pie has cooled, make the
topping: Combine the heavy cream,
confectioners’ sugar, espresso powder
and vanilla paste in a large bowl. Beat
with a mixer on medium-high speed
until stiff peaks form, about 2 minutes.
Dollop the whipped cream in the
center of the pie and dust lightly with
pumpkin pie spice.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 71

APPLE-GINGER LATTICE PIE
ACTIVE: 1 hr l TOTAL: 4 hr (plus 4 hr cooling) l SERVES: 8 to 10

FOR THE CRUST Add the remaining

2½ cups all-purpose flour, butter and pulse a
plus more for dusting few times until pea-size
2 tablespoons granulated sugar pieces form. Drizzle in the
1 teaspoon salt vinegar and 6 tablespoons ice
1½ sticks (12 tablespoons) cold unsalted water; pulse just to combine (the dough
butter, cut into small pieces should be crumbly but hold together when
¼ cup cold vegetable shortening squeezed; if it doesn’t, add up to 2 more
3 tablespoons apple cider vinegar tablespoons water, 1 teaspoon at a time). 4. Roll out the second disk of dough into
6 to 8 tablespoons ice water Transfer the dough to a work surface and a 12-inch round. Trim the edges and cut
gather it together, pressing and kneading into ¾-inch-wide strips. Lay half the strips
FOR THE FILLING a few times until combined. Evenly divide over the pie about ¾ inch apart; fold back
3 pounds apples (such as Gala), peeled the dough into 2 pieces, lightly press every other strip halfway. Lay another
and sliced ⅛ to ¼ inch thick and pat each into a disk and wrap in strip on top, perpendicular to the arranged
4 tablespoons unsalted butter, melted plastic wrap. Refrigerate at least 1 hour ones, and unfold the strips over it. Repeat,
¼ cup finely chopped crystallized ginger or overnight. folding back every other strip, adding a
⅓ cup granulated sugar 2. Make the filling: Combine the apples, perpendicular one, then unfolding to form
⅓ cup packed light brown sugar melted butter, crystallized ginger, a lattice (see page 77). Trim the ends and
¼ cup all-purpose flour granulated sugar, brown sugar, flour, fold the overhanging bottom crust over the
1 tablespoon fresh lemon juice lemon juice, cinnamon, ground ginger ends of the lattice, then crimp the edges.
½ teaspoon ground cinnamon and salt in a large bowl and toss until Brush the dough with the beaten egg and
½ teaspoon ground ginger combined. Set aside. sprinkle with coarse sugar. Refrigerate
⅛ teaspoon salt 3. Place a foil-lined baking sheet on until firm, about 30 minutes.
1 large egg, lightly beaten the lowest oven rack and preheat to 5. Bake the pie on the hot baking sheet
Coarse sugar, for sprinkling 400˚. Remove 1 disk of dough from the until lightly browned, about 30 minutes.
Ice cream, for topping refrigerator. Roll it out on a lightly floured Reduce the oven temperature to 350˚ and
surface into a 12-inch round. Ease into a bake until the filling is bubbling at the edges
1. Make the crust: Pulse together the 9-inch pie plate, leaving the overhanging and the pie is a deep golden brown, about
flour, granulated sugar and salt in a food dough. Add the apple filling, gently 1 more hour. (Tent with foil if the crust is
processor. Pulse in about half the butter pressing it into an even layer. Refrigerate browning too quickly.) Let cool completely,
and the shortening until just combined. the pie while you prepare the lattice top. about 4 hours. Serve with ice cream.

72 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

BUTTERSCOTCH PECAN SLAB PIE
ACTIVE: 1 hr l TOTAL: 5 hr l SERVES: 12 to 16

FOR THE CRUST vinegar and 6 tablespoons ice water; pulse 4. Meanwhile, make the filling: Spread the
2½ cups all-purpose flour, just to combine (the dough should be pecans on a baking sheet and bake until
plus more for dusting crumbly but hold together when squeezed; lightly toasted, 8 to 10 minutes. Let cool
2 tablespoons granulated sugar if it doesn’t, add up to 2 more tablespoons completely, about 10 minutes. Roughly
1 teaspoon salt ice water, 1 teaspoon at a time). Turn out chop 2 cups pecans; keep the remaining
¼ cup cold vegetable shortening the dough onto a sheet of plastic wrap and 1 cup pecans whole.
1½ sticks (12 tablespoons) cold unsalted gather together, pressing and kneading 5. Combine the brown sugar, butter,
butter, cut into small pieces a few times to combine. Wrap in the corn syrup, cornstarch, scotch (if using),
3 tablespoons apple cider vinegar plastic and press into an 8-inch square. vanilla, salt and ½ cup milk in a medium
6 to 8 tablespoons ice water Refrigerate at least 1 hour or overnight. saucepan. Bring to a simmer over medium
2. Preheat the oven to 350˚. Roll out the heat, whisking frequently, then continue
FOR THE FILLING dough on a lightly floured surface into to simmer until the mixture thickens to a
3 cups pecan halves a 13-by-18-inch rectangle. (If the dough consistency like hot fudge, about 5 minutes.
1¼ cups packed light brown sugar is too soft, refrigerate 10 to 20 minutes Remove ⅓ cup of the butterscotch sauce
6 tablespoons unsalted butter, before continuing.) Ease the dough into and set aside for topping.
at room temperature a 10-by-15-inch jelly roll pan or rimmed 6. Remove the saucepan from the heat
¼ cup light corn syrup baking sheet. Tuck the excess dough and whisk in the remaining 2 cups milk.
3 tablespoons cornstarch underneath itself so that the edges are Whisk in the eggs until smooth. Return
1 tablespoon scotch (optional) even with the rim of the pan. Prick the the pan to the stove and cook the mixture
1 tablespoon pure vanilla extract bottom of the crust with a fork and freeze over medium heat, whisking constantly,
½ teaspoon salt 15 minutes. until thickened to a consistency slightly
2½ cups whole milk 3. Line the bottom of the crust with a piece thinner than pudding, 5 to 7 minutes.
3 large eggs of parchment paper or foil and fill with Fold in the chopped and whole pecans.
pie weights or dried beans. Bake the crust 7. Pour the filling into the crust and spread
1. Make the crust: Pulse the flour, until the edges are set and pale golden, evenly. Refrigerate until the filling is set,
granulated sugar and salt in a food about 30 minutes. Remove the weights and at least 2 hours or overnight. Drizzle the
processor. Add the shortening and half of parchment and continue baking until the reserved butterscotch sauce over the pie
the butter and pulse to combine. Add the crust is golden brown all over, 15 to before serving. (If the sauce is too stiff
remaining butter and pulse a few times 20 minutes. Set aside to cool while you to pour, microwave 10 seconds.) Slice
until pea-size pieces form. Drizzle in the make the filling. into squares.

74 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 CREDIT

76 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 CRANBERRY-CHOCOLATE
CHEESECAKE PIE TWO WAYS TO CRIMP
ACTIVE: 45 min l TOTAL: 5 hr 45 min l SERVES: 10 to 12
A PIE CRUST
FOR THE CRUST
14 chocolate graham crackers, broken into pieces
3 tablespoons sugar
¼ teaspoon kosher salt
1 stick unsalted butter, melted

FOR THE FILLING

4 ounces semisweet chocolate, chopped
2 8-ounce packages cream cheese, Pinch the dough between Pinch the dough between
at room temperature your thumb and forefinger your thumb on one hand and
⅔ cup sugar knuckle, working your way your thumb and forefinger
¼ cup heavy cream around the edge. on the other hand, working
2 large eggs your way around the edge.
1 teaspoon vanilla bean paste or extract

FOR THE TOPPING

12 ounces fresh or frozen cranberries
½ teaspoon vanilla bean paste or extract
52% of readers say the crust
is the best part of the pie!
1 cup sugar
1 cup water
HOW TO MAKE A LATTICE
1. Make the crust: Preheat the oven to 375˚. Combine 1. Cut a 12-inch round of dough into
1
the graham crackers, sugar and salt in a food processor ¾-inch-wide strips. Working on a piece
and pulse until finely ground. Add the melted butter and of parchment or directly on the pie,
process until the mixture looks like damp sand. Firmly arrange half of the strips horizontally,
press the mixture into the bottom and up the sides of a about ½ to ¾ inch apart. Fold every
9-inch pie plate. Place the pie dish on a rimmed baking other strip back halfway.
sheet and bake until slightly darkened and set, about 2
12 minutes. Set aside to cool. 2. Lay one of the longest remaining strips
2. Meanwhile, make the filling: Reduce the oven perpendicular to the horizontal ones,
temperature to 325˚. Put the chocolate in a microwave- then unfold the folded strips over the
safe bowl and microwave in 30-second intervals, stirring, perpendicular one.
until smooth; set aside. Combine 1 package cream cheese
and ⅓ cup sugar in a large bowl and beat with a mixer 3 3. Fold back the strips that were not folded
on medium-high speed until smooth and slightly fluffy, before, then add another perpendicular
HOW-TO PHOTOS: ANDREW PURCELL. ICE CREAM: LARA ROBBY. WHIPPED CREAM: GETTY IMAGES.

about 3 minutes. Beat in 2 tablespoons heavy cream strip and unfold the strips over it. Continue
until combined. Beat in 1 egg, scraping down the bowl to weave a full lattice.
as needed. Beat in ½ teaspoon vanilla; set aside. Repeat
the beating process with the remaining cream cheese, 4. If working on parchment, transfer to a
sugar, heavy cream, egg and vanilla in another large bowl; 4
baking sheet and chill 30 minutes. Then
beat in the melted chocolate until smooth. Dollop slide the lattice onto the pie. Trim the
alternating spoonfuls of each filling into the cooled crust ends of the strips if needed, then fold the
and swirl the two flavors together with a knife. overhanging bottom crust over the ends of
3. Bake until the cheesecake is set around the edges the lattice and crimp.
but the center is still jiggly, 45 minutes to 1 hour. Let
the pie cool to room temperature, then refrigerate until
completely cold and set, at least 3 hours.
4. Meanwhile, make the topping: Combine the cranberries, What’s on
vanilla, sugar and water in a medium saucepan. Bring to
a boil over medium-high heat, then reduce the heat and
your pie?
simmer until the cranberries have popped and softened Ice cream: 41%
and the mixture has slightly thickened, 12 to 15 minutes. Whipped cream: 21%
Transfer the cranberries to a heatproof bowl, cover and
Both: 16%
refrigerate until set, at least 1 hour. Spoon the topping over
the pie before serving. Neither: 22%

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 77

 THE JUICIEST BRINING
SECRET OF THE SEASON.
Kikkoman® Soy Sauce is brining magic. It’s the
secret ingredient that makes your bird succulent,
savory and spectacularly golden brown.
GET THE RECIPE!

AMERICA’S #1 SOY SAUCE *

 A�-Star
An
FOOD PHOTOS: BOBBI LIN; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS

Thanksgiving
It’s the ultimate potluck! Food Network chefs bring
six great holiday dishes to the table.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 79

 “This is my
approach for an easy
Thanksgiving turkey.
I spend the rest of
my time bringing lots
of flavor to the
side dishes.”

Bobby Flay’s
FRESH HERB BUTTER–
BASTED TURKEY
ACTIVE: 1 hr l TOTAL: 5 hr 35 min l SERVES: 8

FOR THE TURKEY 1. Make the turkey: Remove from the about 4 cups; if not, add more stock to make
1 17-pound whole fresh turkey, refrigerator 1 hour before roasting. 4 cups). Add the turkey neck and bring to a
rinsed well and patted dry 2. Put the butter, sage, rosemary, thyme boil. Add the sage leaves, remove from the
1¼ sticks (10 tablespoons) unsalted and parsley in a food processor and process heat and let steep for 15 minutes; remove the
butter, slightly softened until smooth. Season with salt and pepper. sage leaves.
2 tablespoons finely chopped 3. Preheat the oven to 450˚. Season the 7. Melt the butter in a medium saucepan
fresh sage cavity of the turkey with salt and pepper over medium-high heat. Add the flour and
2 tablespoons finely chopped and stuff with half each of the carrots, cook, whisking, 1 minute. Add the wine
fresh rosemary celery and onions; tie the legs together with and cook until reduced. Whisk in the sage-
2 tablespoons finely chopped twine. Rub the turkey with the herb butter infused stock and cook, whisking, until
fresh thyme and season liberally with salt and pepper. thickened and smooth, 5 to 10 minutes.
3 tablespoons finely chopped 4. Put the chicken stock in a medium Season with salt, pepper and the chopped
fresh flat-leaf parsley saucepan and keep warm over low heat. sage. Serve with the turkey.
Kosher salt and freshly ground pepper 5. Place the remaining vegetables in a
3 large carrots, cut into 1-inch pieces large roasting pan. Put the turkey on top of
3 large stalks celery, cut into 1-inch pieces the vegetables, breast-side up, put in the
2 large onions, quartered oven and roast until lightly golden, about
4 cups homemade chicken stock, 45 minutes. Reduce the temperature to
plus more if needed for gravy 350˚ and continue roasting, basting with
the warm chicken stock every 15 minutes,
FOR THE SAGE GRAVY until a thermometer inserted into the
Turkey neck thigh registers 160˚, 2 to 2¼ hours longer.
¼ cup fresh sage leaves, plus Remove the turkey from the oven, transfer
1 tablespoon finely chopped to a baking sheet and tent loosely with foil,
3 tablespoons unsalted butter then let rest 20 minutes before slicing.
3 tablespoons all-purpose flour 6. Make the sage gravy: Strain the cooking
1 cup dry white wine liquid from the roasting pan into a
Kosher salt and freshly ground pepper medium saucepan (you should have

80 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

Molly Yeh’s
PRETZEL STUFFING
ACTIVE: 40 min l TOTAL: 2 hr l SERVES: 6 to 8

10 heaping cups cubed pretzel rolls

1 16-ounce package bacon, cut into
½-inch pieces
1 medium onion, chopped
4 stalks celery, chopped
Kosher salt and freshly ground pepper
1½ cups chicken broth
½ cup beer
¼ cup dijon mustard
2 tablespoons honey
2 large eggs
Cooking spray or butter, for the casserole dish
½ cup chopped fresh parsley

1. Preheat the oven to 200˚. Spread out the

pretzel roll cubes on baking sheets and bake,
flipping the cubes halfway through, until the
bread dries out, about 1 hour. Set aside to cool
and increase the oven temperature to 375˚.
2. Cook the bacon in a large sauté pan until
crisp. Remove to a paper towel–lined plate to
cool. Pour off and reserve ¼ cup bacon grease
from the pan. Add the onion and celery to the
pan with the remaining bacon grease and
cook over medium heat, stirring, until soft,
about 5 minutes; season with salt and pepper.
Set aside.
3. Whisk together the chicken broth, beer,
mustard, honey and eggs in a medium bowl.
4. Grease a 9-by-13-inch casserole dish,
then gently combine the bread cubes, bacon,
parsley and onion-celery mixture in the dish.
Pour the broth mixture over the top and toss
gently to coat. Pour the reserved bacon grease
over the top. Bake until set and golden, about
40 minutes.

“There have been some

pretty fierce battles
over the leftovers of this
stuffing. The pretzely
flavor is unbeatable.
Pretzelize anything
and I’d eat it!”
 There's
a layer
of mashed
potatoes under
here!

Sunny Anderson’s
GREEN BEAN CASSEROLE
MASH-UP
ACTIVE: 1 hr l TOTAL: 1½ hr l SERVES: 6 to 8

FOR THE CASSEROLE 1. Preheat the oven to 375˚. Butter an

Unsalted butter, for the baking dish 8-inch square baking dish and set aside.
2 cloves garlic, smashed 2. Make the casserole: Fill a large pot with
Kosher salt water. Add the garlic and a small handful of “Combining two
2 Yukon Gold potatoes, peeled and cut salt. Bring to a boil and add the potatoes. holiday faves in one dish
into 1-inch chunks, peels reserved Cook until fork-tender, 6 to 8 minutes.
1 pound green beans, trimmed and Remove the potatoes and garlic with a just makes my
thinly sliced on an angle slotted spoon to a sieve to let drain. To the taste buds happy!”
2 tablespoons olive oil same water, add the green beans. Bring
½ cup chopped Vidalia onion back to a boil if needed, then simmer until
½ serrano chile pepper, seeded and the green beans are bright and tender, 6 to
chopped 8 minutes. Remove to a separate sieve. potatoes and the rest to the green beans.
8 to 10 sprigs fresh thyme 3. In a sauté pan over medium heat, add Divide the cheese the same way into both
Freshly ground pepper the olive oil, onion, serrano and thyme. bowls. Mash the potatoes until combined,
½ teaspoon Hungarian paprika Season with a pinch of salt, a grind or two then press the potatoes into the bottom
1 pound baby bella mushrooms, sliced of pepper and the paprika. Cook until the of the prepared baking dish. Stir the green
1 tablespoon Worcestershire sauce onion is tender, then add the mushrooms beans until combined and spread evenly
1 cup heavy cream, at room temperature and Worcestershire sauce and season over the top of the potatoes.
½ cup Mexican crema or sour cream again with salt and pepper. Cook until the 5. Make the topping: Rinse the potato peels
8 pickled jalapeño slices, finely chopped mushrooms release some of their moisture and dry as much as possible with paper
6 ounces white cheddar cheese, and become tender, about 10 minutes. towels. In a bowl, toss together the potato
shredded Remove the thyme sprigs and slowly stir in peels, sage, thyme, paprika and olive oil.
the heavy cream. Raise the heat until things Season with a pinch of salt and a grind or
FOR THE TOPPING begin to bubble. Cook at this temperature, two of pepper. Sprinkle the peels evenly
Reserved potato peels, cut into thin strips stirring, until the cream thickens a bit, over the top of the casserole. Bake until
and soaked in water for 20 minutes 6 to 8 minutes. Once thickened, turn off the peels brown and begin to crisp on the
6 fresh sage leaves, finely chopped the heat and stir in the crema. edges, about 30 minutes.
6 sprigs fresh thyme, leaves stripped 4. Put the potatoes in one large bowl,
and chopped discarding the garlic, and the green beans
Pinch of Hungarian paprika in another large bowl. Add the pickled
2 teaspoons olive oil jalapeños to the potatoes. Add three-
Kosher salt and freshly ground pepper quarters of the mushroom mixture to the

82 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

The best tricks deserve a tasty, healthy
treat! Bring your best friend in on the The holidays are right around the corner!
fun with our soft Boo Bits in festive Prep your kitchen for family feasts with a
Halloween shapes or crunchy Boo Bars Trying out Food Network Magazine 16-in. roasting pan with a rack and lifters.
baked with pumpkin and cinnamon. recipes? Share them with us on Crafted with carbon steel, this pan ensures
Instagram! Follow and tag quick and even heating for the best roasts.
@FoodNetworkMag Thanks to a nonstick interior, this pan won’t
in all of your delicious re-creations for just make cooking easier, but cleanup too!
the chance to be featured in our feed.

@foodnetworkmag

Ivory’s bar soap is free of parabens, Upgrade your dining table this holiday
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Jeff Mauro’s JALAPEÑO CRANBERRY SAUCE “This sauce is so
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 6 to 8
much more than
1 cup granulated sugar, plus more 1. Combine the sugar, ginger, jalapeños, tart and sweet. The
if needed orange zest and orange juice In a medium grassy flavor of the
1 tablespoon grated fresh ginger saucepan over medium heat. Bring to
1 to 2 jalapeños, seeds and ribs a simmer and cook 2 minutes. Add the jalapeño combined
removed, diced cranberries and cook until they pop, 10 to with the ginger gives
Grated zest and juice of 1 large orange 20 minutes, stirring frequently and adding
(about ½ cup juice) water if the mixture appears too dry.
cranberry sauce
1 12-ounce bag fresh cranberries 2. Stir in the lemon zest and juice and a much-needed
Grated zest of 1 lemon, plus 1 tablespoon season with salt or a bit more sugar. upgrade.”
fresh lemon juice Let cool completely.
Kosher salt

84 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

ENJOY A TASTE OF THE GOOD SLICE ™
For the holiday season, taste the goodness in every slice of Finlandia Imported Cheese.
The full, rich flavor you want, and nothing you don't.
No artificial ingredients No GMOs No added hormones
T

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Made with only the purest milk and masterfully crafted to flavorful perfection.

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Made from non-GMO ingredients per EU regulations. Made with milk from cows not treated with rBST. The FDA has determined that there is no significant
difference between rBST-treated and non-rBST-treated cows. Copyright © 2023. Finlandia Cheese Inc. All rights reserved.
Kardea Brown’s
GRANDMA’S CANDIED YAMS “One Thanksgiving, my grandmother
ACTIVE: 25 min l TOTAL: 1½ hr l SERVES: 6 to 8
ran out of sugar for her candied yams,
4 large yams (12 to 14 ounces each) so I suggested adding strawberry
1 stick unsalted butter preserves. She was hesitant, but we tried
2 cups packed dark brown sugar
½ cup canned pineapple juice
it and it was a hit. She’s been making
2½ to 3 teaspoons ground cinnamon it this way ever since!”
1½ teaspoons pure vanilla extract
Pinch of ground cloves
½ cup strawberry preserves

1. Preheat the oven to 375˚. Cut off the ends of the yams,
then peel the yams and cut into ½-inch-thick rounds.
Add to a 2-quart baking dish and set aside.
2. In a medium pot, melt the butter over
medium heat. Add the brown sugar and stir
until thoroughly blended. Stir in the pineapple
juice, cinnamon, vanilla and ground cloves.
Taste the mixture to make sure it’s sweet
to your liking and pour over the yams.
Spread the strawberry preserves on
top of the yams.
3. Cover the dish with foil
and bake until the yams are
semi-tender, about 40 minutes.
Remove the foil and bake until
the yams are caramelized,
20 to 25 more minutes.
Serve hot. And don’t
forget to spoon the sauce
from the baking dish
on top!

86 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

Duff Goldman’s
PUMPKIN PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING
ACTIVE: 40 min l TOTAL: 3 hr 40 min l SERVES: 8

FOR THE CRUST 2. Press the crumbs tightly into a 9-inch 6. Pipe the topping over the pumpkin filling,
3½ cups gingersnap crumbs deep-dish pie plate. Bake until firm, 20 to minding not to get too close to the crumb
5 to 6 tablespoons unsalted butter, melted 25 minutes. Set aside to cool. crust. Use a spatula to smooth out the
3. Make the filling: Whisk together the milk, topping to just meet the crust edges, being
FOR THE FILLING brown sugar and cornstarch in a saucepan careful not to drag crumbs over the surface.
2 cups low-fat milk and bring to a boil. Boil for 3 minutes, Bake until the top is glossy and the center
¾ cup packed light brown sugar whisking constantly. still wiggles, 40 to 45 minutes. Let cool
¼ cup cornstarch 4. In a large bowl, beat the eggs. Gradually completely before serving.
2 large eggs add half of the hot milk mixture to the
1 cup canned pure pumpkin puree eggs, whisking constantly. Pour the
¼ teaspoon salt mixture back into the saucepan and cook
over medium heat, stirring often, until
FOR THE TOPPING thick, about 3 minutes. Remove
10 ounces cream cheese, from the heat and whisk in the
at room temperature pumpkin puree and salt.
⅓ cup granulated sugar Pour into the pie crust
1 tablespoon heavy cream and refrigerate until
1 teaspoon rum extract set, 2 to 3 hours.
1 large egg 5. Preheat the oven
Pinch of ground nutmeg to 350˚ again. Make
Pinch of ground cloves the topping: Beat
Pinch of ground cinnamon the cream cheese
1 vanilla bean, split and seeds and granulated
scraped out sugar in the bowl
of a stand mixer
1. Make the crust: Preheat the oven to 350˚. until creamy. Add
Place the gingersnap crumbs in a large bowl the heavy cream, rum
and drizzle half of the melted butter all over. extract, egg, nutmeg,
Using your hand or a silicone spatula, mix cloves, cinnamon and
thoroughly. Add more butter a little at a vanilla bean seeds. Beat
time until the crumbs hold together when until well combined. Use a
squeezed but can be easily broken (not too silicone spatula to fill a piping
dry and not too wet). bag with the topping.

“This pumpkin pie

is two desserts in one:
I up the game by
adding a cheesecake
topping.”

88 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

 NEW! Häagen-Dazs Cultured Crème Kerrygold butter and cheeses are
delivers luxuriously rich and creamy taste Enjoy authentic Mexican street style made with milk from grass-fed
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How the Stars Do
Dish you overproduce Keep leftovers Pie for breakfast:
to guarantee leftovers or give them away? yes or no?

I give away leftovers—

ALEX Mashed potatoes they often taste better
Pumpkin pie
GUARNASCHELLI is my breakfast.
than the dinner itself!

JET TILA last between our

cranberry sauce.
moms and us.

PICKLE: ISTOCKPHOTO. CRANBERRY SAUCE AND BERRY PIE: ALAMY. ICE CREAM: LEVI BROWN. SANDWICH: STEVE GIRALT. COCKTAIL: MIKE GARTEN. MAC AND CHEESE: JOHNNY MILLER.
Absolutely!
Pumpkin pie and
KATIE LEE coffee is like a
BIEGEL

Yes. It’s the

I’m not sharing any
holidays, live

TURKEY AND THANKSGIVING MEAL: RYAN DAUSCH. PLASTIC CONTAINERS, MUFFIN PAN AND PUMPKIN PIE: GETTY IMAGES.
of my leftovers, LOL!
it up!

REE
leftovers with it.

TIFFANY My braised turkey wings—

one meal and everyone else
Thanksgiving.
DERRY the gravy is delicious. Who am I kidding,
leaves with whatever they want.
I could have pie
every day!

Yes! Pie is
I tell whoever’s basically a
ANTONIA All the
version of French
LOFASO carbohydrates!
Tupperware. toast, pancakes
or waffles, right?

90 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

Leftovers Food Network pros share their
post-Thanksgiving traditions.
BY KELSEY HURWITZ

Best Heat up leftovers Leftover Excess cranberry Leftovers

leftovers hack or eat them cold? sandwich plan sauce solution limit

Two days,
Thanksgiving Toasted rye bread,
Mix bits of turkey Stir it into apple then we go in
is my ultimate mayonnaise, turkey,
with stuffing and cover crumble or put it a completely
comfort food, cranberry sauce,
with mashed potatoes in parfaits with different
so I take care mashed potatoes,
or roasted squash for fruit and fresh direction with
to reheat stuffing and shredded
turkey cottage pie. chicken parm or
everything. iceberg lettuce
sesame noodles!

Months!
Turkey, gravy, I Cryovac and
I make breakfast hash out
dressing, cranberry freeze perfect
of sweet potatoes,
topping for pie plates of turkey,
red bell pepper, celery and
or ice cream. sides, stuffing
seasoned salt.
potatoes and cranberry
sauce.

Shortcakes
Sheet-pan nachos with I heat up my with homemade I eat
tortilla chips, turkey, brussels leftovers sweet gherkins, biscuits topped Thanksgiving
sprouts, stuffing, shredded plate in the with cranberry leftovers for
cheese and jalapeños microwave. sauce and days and days.
whipped cream

Put leftovers in muffin

No sandwich for me. Only two days.
tins, then throw into the Hot—I’m a is never at my
I eat my food like I did After that,
classy man! Thanksgiving and
the day before. things dry up.
never will be!

Piping hot—
Mix with
except the Add a couple slices
softened cream Until everything
turkey, which of provolone or Swiss
cranberry sauce, stuffing, cheese and a little is 100 percent
makes a killer to melt everything
gravy and turkey gone
cold-cut together. Divine!
sandwich

There’s usually
Hot. In general, nothing left for a
The best leftovers hack is
don’t have any!
tartness.
going to bed.

I don’t go
Before reheating stuffing, overboard, so I
Until Sunday
add a little water to hydrate don’t have leftover
brunch
it and cover to steam. Thanksgiving meal. sauce—to me, it’s
it baste.
a condiment.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 91

®
Purina trademarks are owned by Société des Produits Nestlé S.A.
 weeknight
cooking
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

Upgrade your weeknight meals

with new dinnerware! Check out
our Food Network + Kohl’s collection
at kohls.com/foodnetwork. JESSICA D’AMBROSIO, MELISSA GAMAN,
RECIPES BY
KHALIL HYMORE AND STEVE JACKSON

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 93

CIDER-BRAISED CHICKEN THIGHS CAVATELLI WITH SAUSAGE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
AND GREENS
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
8 skin-on, bone-in chicken thighs (about 3 pounds)
Kosher salt and freshly ground pepper Kosher salt
1 turnip 2 tablespoons extra-virgin olive oil
3 small shallots 8 ounces sweet Italian sausage, casings removed
3 cloves garlic 3 cloves garlic, finely chopped
1 lemon 1 8-ounce can tomato sauce
1 teaspoon finely chopped fresh rosemary Freshly ground pepper
1 cup apple cider 1 13-ounce bag frozen ricotta cavatelli
8 ounces wide egg noodles 1 5-ounce package baby spinach
1 tablespoon unsalted butter ¼ cup grated parmesan cheese
3 tablespoons finely chopped fresh chives, plus more for garnish 1 tablespoon unsalted butter
2 tablespoons chopped fresh parsley, plus more for topping
1. Preheat the oven to 500˚. Bring a large pot of water to a boil.
Season the chicken thighs on both sides with salt and pepper. 1. Bring a large pot of salted water to a boil. Heat a large nonstick
Arrange snugly in a large ovenproof skillet, skin-side down. Set skillet over medium heat and add the olive oil. Crumble the
over medium-high heat and cook until the skin sizzles, 3 minutes. sausage into the skillet and cook, breaking it up with a wooden
Reduce the heat to medium and cook until the skin is crisp, spoon, until browned and no longer pink, 3 to 5 minutes. Add the
8 to 10 minutes (reduce the heat slightly if the skin browns garlic and cook until softened, about 30 seconds. Add the tomato
too quickly). Remove the chicken to a plate; reserve the skillet. sauce and ½ cup water; season with salt and pepper. Reduce the
2. Meanwhile, peel the turnip; cut into small wedges. Trim and quarter heat and simmer, stirring occasionally, until the sauce thickens
the shallots. Smash and peel the garlic. Remove 8 wide strips of slightly, 5 to 8 minutes.
lemon peel using a vegetable peeler, then squeeze 1 tablespoon juice 2. Meanwhile, add the cavatelli to the boiling water and cook
from the lemon. Spoon off all but about 1 tablespoon of the rendered as the label directs. Reserve 1 cup cooking water, then drain.
chicken fat from the skillet. Add the turnip, shallots, garlic, lemon 3. Add the cavatelli to the sauce along with ½ cup of the reserved
peel and rosemary to the skillet and cook, stirring, until softened, cooking water. Cook, stirring, until well coated. Add the spinach
2 minutes. Stir in the cider and lemon juice; bring to a simmer. in batches, stirring just to wilt. Remove from the heat and add
3. Return the chicken to the skillet, skin-side up. Transfer to the 2 tablespoons parmesan and the butter. Stir until melted, adding
oven and roast until cooked through, about 15 minutes. a splash more of the cooking water if the sauce is too thick.
4. Meanwhile, cook the noodles in the boiling water as the label Stir in the parsley and season with salt and pepper.
directs. Reserve ¼ cup cooking water, then drain. Toss the noodles 4. Divide the pasta among bowls. Sprinkle with the remaining
with 2 tablespoons cooking water, the butter, chives and a pinch 2 tablespoons parmesan and more parsley.
each of salt and pepper. Add more cooking water if needed.
5. Divide the noodles and chicken among plates. Return the skillet Per serving: Calories 420; Fat 23 g (Saturated 8 g); Cholesterol 56 mg;
Sodium 965 mg; Carbohydrate 36 g; Fiber 3 g; Sugars 3 g; Protein 18 g
to high heat and simmer until the sauce thickens, 3 minutes.
Top the chicken and noodles with the vegetables and pan sauce.
Per serving: Calories 790; Fat 37 g (Saturated 11 g); Cholesterol 331 mg;
Sodium 631 mg; Carbohydrate 56 g; Fiber 4 g; Sugars 12 g; Protein 55 g

94 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

SPICY TOFU AND BEEF STIR-FRY APPLE AND BACON FLATBREAD
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1½ cups long-grain white rice ½ pound bacon, diced

1 16-ounce block firm tofu, cut into ½-inch cubes 1 small sweet onion, diced
2 tablespoons cornstarch 1 small fennel bulb, diced, fronds chopped
2 tablespoons vegetable oil 1 Gala apple, diced
1 2-inch piece fresh ginger, peeled and sliced into coins 1 tablespoon chopped fresh tarragon, plus more for serving
1½ teaspoons Sichuan peppercorns Kosher salt and freshly ground pepper
2 bell peppers (1 red, 1 green), cut into chunks 1 pound pizza dough, at room temperature
1 onion, cut into chunks 3 tablespoons extra-virgin olive oil
1 pound ground beef 4 ounces part-skim mozzarella cheese, shredded
Kosher salt and freshly ground pepper 4 ounces fontina cheese, shredded
⅓ cup soy sauce 5 ounces mixed salad greens
3 tablespoons rice vinegar 2 tablespoons tarragon vinegar or white wine vinegar
2 tablespoons chili crisp, plus more for topping
1. Place an inverted baking sheet in the middle of the oven and
1. Cook the rice as the label directs. Set aside off the heat, about preheat to 425˚. Cook the bacon in a large skillet over medium
5 minutes, then fluff with a fork. heat until the bacon starts to crisp, about 4 minutes. Remove
2. Meanwhile, pat dry the tofu cubes and toss with the cornstarch to a paper towel–lined plate.
in a medium bowl until well coated; set aside. Add 1 tablespoon 2. Pour off all but 4 teaspoons fat from the skillet and increase
vegetable oil, the ginger and peppercorns to a large nonstick the heat to medium-high. Add the onion and fennel and cook,
skillet. Cook over medium-high heat until the ginger starts stirring, until tender, about 5 minutes. Stir in the apple and cook
sizzling, about 2 minutes. Add the bell peppers and onion, until crisp-tender, 2 to 3 minutes. Remove from the heat, stir in
increase the heat to high and cook, stirring, until the vegetables the tarragon and season with salt and pepper.
are crisp-tender, 4 to 5 minutes. Remove the vegetables to a bowl. 3. Line another inverted baking sheet with parchment paper. Press
3. Heat the remaining 1 tablespoon vegetable oil in the skillet over the pizza dough on the parchment into a 12-by-16-inch rectangle.
high heat. Add the tofu and cook, turning the cubes, until slightly Brush the dough with 1 tablespoon olive oil; season with salt and
crisp, about 6 minutes. Transfer to the bowl with the vegetables. pepper and prick with a fork. Slide the dough (on the parchment)
4. Add the beef to the skillet and cook, breaking it up with a onto the hot pan in the oven. Bake until golden, about 10 minutes.
wooden spoon, until browned, about 5 minutes. Season with 4. Remove the crust from the oven and top with half of each of
salt and pepper. the cheeses. Spread the onion, fennel and apple on top in an even
5. Stir together the soy sauce, vinegar and chili crisp in a small layer, then top with the bacon and remaining cheeses. Bake until
bowl, then stir it into the beef. Return the vegetables and tofu the cheese melts, 6 to 8 minutes. Top with more tarragon and the
to the skillet, stirring them into the beef. Cook until the sauce fennel fronds; cut into squares.
thickens slightly, 1 to 2 minutes. Divide the rice and stir-fry 5. Combine the salad greens, remaining 2 tablespoons olive oil
among bowls and top with more chili crisp. and the vinegar in a bowl; season with salt and pepper and toss
Per serving: Calories 790; Fat 35 g (Saturated 8 g); Cholesterol 77 mg;
to coat. Serve with the flatbread.
Sodium 1,482 mg; Carbohydrate 75 g; Fiber 4 g; Sugars 4 g; Protein 40 g Per serving: Calories 750; Fat 40 g (Saturated 14 g); Cholesterol 76 mg;
Sodium 1,766 mg; Carbohydrate 65 g; Fiber 5 g; Sugars 11 g; Protein 29 g

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 95

ITALIAN HERO SALAD ANGEL HAIR PASTA
ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4
WITH GARLIC SHRIMP
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
1 hero roll (about 4 ounces), cut into 1-inch cubes
⅓ cup plus 1 tablespoon extra-virgin olive oil Kosher salt
1 teaspoon Italian seasoning 12 ounces angel hair pasta
Freshly ground pepper 4 teaspoons extra-virgin olive oil
3 tablespoons red wine vinegar 2 cloves garlic, thinly sliced
Kosher salt 1 pound small shrimp, peeled and deveined
½ small red onion, very thinly sliced Freshly ground black pepper
1 pint cherry or grape tomatoes, halved ¼ teaspoon red pepper flakes
3 romaine hearts, chopped ⅔ cup dry white wine
4 ounces provolone cheese, diced 1 8-ounce bottle clam juice
¾ pound sliced Italian meats (such as mortadella, prosciutto, 4 tablespoons unsalted butter, diced
salami and/or soppressata) 3 tablespoons fresh lemon juice
Giardiniera, jarred roasted red peppers, marinated mushrooms, ½ cup chopped fresh parsley, plus more for serving
marinated artichokes and/or pickled pepperoncini, for serving
Grated parmesan cheese, for topping 1. Bring a large pot of salted water to a boil. Add the pasta and
cook as the label directs. Reserve 1 cup cooking water, then drain.
1. Preheat the oven to 375˚. Toss the hero roll cubes on a rimmed 2. Meanwhile, heat the olive oil and garlic in a large skillet over
baking sheet with 1 tablespoon olive oil, ½ teaspoon Italian medium heat. When the garlic just starts to turn golden, add the
seasoning and ½ teaspoon pepper until well coated. Bake until shrimp in an even layer and cook, stirring once or twice, until
golden and very crisp, about 12 minutes. Set aside. the shrimp is opaque, 2 to 3 minutes. Stir in ½ teaspoon each salt
2. Meanwhile, whisk together the remaining ⅓ cup olive oil and and black pepper and the red pepper flakes. Remove to a bowl.
½ teaspoon Italian seasoning, the vinegar and a pinch each of salt 3. Increase the heat under the skillet to medium-high and add
and pepper in a medium bowl. Toss the red onion and tomatoes in the wine; scrape up any browned bits from the bottom of the pan.
2 separate small bowls with 1 tablespoon of the vinaigrette each. Cook until the wine has reduced by about half, 3 minutes. Add the
Toss the romaine in a bowl with the remaining vinaigrette and clam juice and ½ cup of the reserved cooking water and bring to a
season with salt and pepper. simmer. Add the butter a few cubes at a time until combined. Cook
3. Divide the romaine among serving bowls. Add the croutons, until slightly thickened, about 3 minutes. Stir in the lemon juice;
tomatoes, red onion, provolone and meat to the bowls. Serve with cook 1 more minute. Season with salt and black pepper.
pickled and marinated vegetables and top with grated parmesan. 4. Add the pasta, shrimp and parsley to the sauce; toss until well
Per serving: Calories 680; Fat 51 g (Saturated 16 g); Cholesterol 86 mg; coated. Add more of the reserved cooking liquid, 1 tablespoon at
Sodium 2,063 mg; Carbohydrate 22 g; Fiber 3 g; Sugars 3 g; Protein 32 g a time, if the pasta seems dry. Divide among plates and top with
more parsley.
Per serving: Calories 560; Fat 18 g (Saturated 8 g); Cholesterol 191 mg;
Sodium 616 mg; Carbohydrate 64 g; Fiber 2 g; Sugars 4 g; Protein 31 g

96 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

FLANK STEAK WITH ROASTED BROCCOLI SLOW-COOKER BLACK BEAN SOUP
AND CABBAGE WITH CHICKEN
ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4 ACTIVE: 30 min l TOTAL: 8 hr l SERVES: 4

1½ pounds flank steak, halved lengthwise 1 white onion, chopped, plus more for topping
Kosher salt and freshly ground pepper 2 poblano peppers, chopped
2 tablespoons dijon mustard 1 15-ounce can diced fire-roasted tomatoes
2 tablespoons low-sodium soy sauce 1 pound dried black beans
1 clove garlic, finely grated ¾ cup plus 2 tablespoons chopped fresh cilantro
½ small head green cabbage, cut into 1½-inch chunks 2 teaspoons plus ½ teaspoon ground cumin
1 bunch broccoli, cut into florets, stalks peeled 4 cups low-sodium chicken broth
and roughly chopped Kosher salt and freshly ground pepper
6 tablespoons extra-virgin olive oil Juice of ½ lime, plus lime wedges for serving
3 tablespoons heavy cream Hot sauce (optional)
2 tablespoons honey 1 tablespoon vegetable oil
2 teaspoons fresh lemon juice 2 cups shredded rotisserie chicken
Tortilla strips and crema, for topping
1. Place a baking sheet on the middle oven rack and preheat to
475˚. Season the steak with salt and pepper. Stir together the 1. Combine the white onion, poblanos, tomatoes, black beans,
mustard, soy sauce and garlic in a medium bowl. Rub 4 teaspoons ¾ cup cilantro and 2 teaspoons cumin in a 6- to 8-quart
of the mixture all over the steak; reserve the rest. slow cooker. Pour in the chicken broth and 2 cups water; season
2. Combine the cabbage and broccoli in a large bowl. Add with 1 teaspoon salt and a few grinds of pepper. Cover and cook
5 tablespoons olive oil and a big pinch each of salt and pepper; on low until the beans are very tender, 8 hours.
toss. Spread out the vegetables on the hot baking sheet and 2. Use an immersion blender to puree the soup so that it’s mostly
bake until browned around the edges and crisp-tender, about smooth with some whole beans remaining. Add the lime juice and
20 minutes. Remove from the oven and cover to keep warm. a few dashes of hot sauce; season with salt.
3. Meanwhile, add the heavy cream, honey and lemon juice 3. Heat the vegetable oil in a medium nonstick skillet over
to the remaining mustard mixture. Whisk until smooth. medium-high heat until shimmering. Add the chicken, remaining
4. Heat a large skillet over medium-high heat. Add the remaining ½ teaspoon cumin and a pinch of salt. Cook, tossing, until heated
1 tablespoon olive oil and heat until shimmering. Add the steak; through, 2 to 3 minutes. Remove from the heat and stir in the
cook until well browned, 4 to 5 minutes per side for medium-rare. remaining 2 tablespoons cilantro.
Transfer to a cutting board to rest. 4. Divide the soup among bowls and top with the chicken.
5. Divide the vegetables among plates. Slice the steaks and Top with tortilla strips, crema and more onion and hot sauce.
add to the plates. Spoon the mustard sauce on top. Serve with lime wedges.
Per serving: Calories 570; Fat 36 g (Saturated 10 g); Cholesterol 115 mg; Per serving: Calories 610; Fat 16 g (Saturated 4 g); Cholesterol 35 mg;
Sodium 918 mg; Carbohydrate 21 g; Fiber 5 g; Sugars 14 g; Protein 41 g Sodium 1,012 mg; Carbohydrate 86 g; Fiber 20 g; Sugars 8 g; Protein 42 g

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 97

 Well & Good

CHEESY STUFFED ACORN SQUASH HORSERADISH SALMON WITH POTATOES

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4 ACTIVE: 25 min l TOTAL: 30 min l SERVES: 4

We stuffed this squash with a frozen riced vegetable blend Herbs and spices are an easy, healthful way to add flavor. Grind or
for an extra dose of veggies. Try cauliflower–sweet potato or crush whole spices for serious punch.
cauliflower-broccoli.
1½ pounds red-skinned potatoes, cut into chunks
2 acorn squashes, halved, seeds scraped out Kosher salt
1 teaspoon paprika ½ cup sour cream
Kosher salt and freshly ground pepper 3 tablespoons prepared horseradish, drained
6 tablespoons unsalted butter (2 tablespoons melted, 2 teaspoons dijon mustard
4 tablespoons at room temperature) 1½ teaspoons red wine vinegar
8 ounces cremini or white mushrooms, sliced Freshly ground pepper
3 scallions, thinly sliced 4 tablespoons unsalted butter, at room temperature
2 cloves garlic, minced ¼ cup plus 1 tablespoon chopped fresh chives
2 teaspoons chopped fresh oregano 2 tablespoons chopped fresh tarragon
2 cups frozen cooked quinoa or short-grain brown rice 4 teaspoons whole coriander seeds
1 12-ounce bag frozen riced vegetable blend 1½ pounds skin-on center-cut salmon, cut into 4 pieces
6 ounces dill havarti cheese, shredded 3 tablespoons vegetable oil

1. Preheat the oven to 450˚. Line a baking sheet with foil. Sprinkle 1. Put the potatoes in a medium saucepan and cover with water
the insides of the squash with the paprika, salt and pepper. Brush by 1 inch; season with salt. Bring to a boil, then reduce the heat
with the 2 tablespoons melted butter. Put the squash in a large and simmer until tender, 8 to 10 minutes. Reserve ¼ cup cooking
microwave-safe dish and add 2 tablespoons water; cover water, then drain.
with plastic wrap and microwave until tender, about 15 minutes. 2. Meanwhile, stir together the sour cream, horseradish, mustard
2. Meanwhile, melt the remaining 4 tablespoons butter in a large and vinegar in a small bowl. Season with salt and pepper. Mash
nonstick skillet over medium-high heat. Add the mushrooms, the butter with ¼ cup chives and the tarragon in a large bowl.
season with salt and pepper and cook, stirring occasionally, Stir the reserved potato cooking water into the butter mixture.
until browned at the edges and tender, 5 to 7 minutes. Add the Add the potatoes, toss and season with salt and pepper.
scallions, reserving 2 tablespoons green parts for topping, then 3. Coarsely grind the coriander seeds in a spice grinder (or
add the garlic and oregano. Cook, tossing, until the scallions are crush them with the bottom of a small skillet). Season the salmon
tender, about 1 minute. Stir in the quinoa, riced vegetable blend, with the coriander, a few pinches of salt and 1 teaspoon pepper.
¾ teaspoon salt and a few grinds of pepper. Cook, stirring, until Heat a large nonstick skillet over medium-high heat and add the
heated through, about 3 minutes. Stir in half the cheese. vegetable oil. Add the salmon, skin-side down; reduce the heat to
3. Put the squash cut-side up on the baking sheet. Divide medium and cook until crisp, about 4 minutes. Flip and continue
the vegetable mixture among the squash and top with the cooking until browned on the other side, 2 to 3 more minutes.
remaining cheese. Bake until browned and the cheese is melted, 4. Divide the potatoes and salmon among plates. Top the salmon
12 to 15 minutes. Sprinkle with the reserved scallion greens. with the horseradish sauce and remaining 1 tablespoon chives.
Per serving: Calories 640; Fat 34 g (Saturated 20 g); Cholesterol 91 mg; Per serving: Calories 530; Fat 29 g (Saturated 12 g); Cholesterol 124 mg;
Sodium 813 mg; Carbohydrate 69 g; Fiber 16 g; Sugars 5 g; Protein 20 g Sodium 711 mg; Carbohydrate 31 g; Fiber 4 g; Sugars 4 g; Protein 39 g

98 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

Healthy Sides

BUTTERNUT SQUASH AND CELERY ROOT SLAW SWEET AND SPICY EDAMAME
Whisk ¼ cup each lime juice, orange juice and vegetable oil, Boil one 14-ounce package frozen edamame as the label directs.
¼ teaspoon sugar and a pinch of cayenne in a large bowl; Heat 1 teaspoon vegetable oil in a small nonstick skillet over
season with salt and black pepper. Add ⅓ cup golden raisins. medium heat. Add 2 minced garlic cloves; cook 30 seconds.
Add 12 ounces each shredded peeled butternut squash and Add 3 tablespoons sweet chili sauce, 2 tablespoons soy sauce,
celery root. Let stand 10 minutes. Top with chopped mint 2 teaspoons rice vinegar and ½ teaspoon sriracha; cook 1 to
and pepitas. 2 minutes. Pour over the edamame; top with chopped peanuts.

MOROCCAN CARROT SALAD BALSAMIC-BRAISED ENDIVE

Cook 1½ pounds carrots (thinly sliced on an angle) in boiling Brown 4 halved heads endive, cut-side down, in olive oil in a large
salted water until tender, 3 to 5 minutes. Drain and blot dry. In a nonstick skillet over medium-high heat, 3 minutes. Flip, season with
large bowl, whisk 2 tablespoons lemon juice, 1 tablespoon harissa, salt and add 3 tablespoons white balsamic vinegar and 1 teaspoon
1 teaspoon honey and ¼ teaspoon each ground cumin and brown sugar. Cook, swirling to dissolve. Add ¾ cup chicken broth,
coriander. Whisk in 3 tablespoons olive oil. Add the carrots and 2 thyme sprigs, 1 bay leaf and ½ teaspoon kosher salt. Bring
toss; season with salt and pepper. Add ½ cup chopped cilantro. to a simmer, then cover and cook 15 minutes. Top with thyme.

NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 99

 INSIDE THE

Test Kitchen
Get some pro tips from our chefs!

Current Obsesston: OKING

HORSERADISH
We love the tangy, punchy bite of jarred
CO

horseradish. It’s grated horseradish root that’s

SCHOO

L
preserved in vinegar and salt—and it may be the
most intense condiment in your pantry. We used it
to make a quick sour cream sauce for the salmon
on page 98. Try the same sauce with potatoes or
roasted meat, or use it as a salad dressing.
HOW TO
Prep shrimp
Follow these steps to
peel and devein, then try
Good Gear the recipe on page 96.
1. Using kitchen shears,
snip through the back of
We always prefer freshly the shell, being careful
grated cheese over the not to cut into the flesh.
pre-shredded stuff, but 2. Crack open the shell and
soft cheeses like fontina
and mozzarella can be Tip of remove the shrimp (keep
the tail on if you’d like).
hard to grate. To make
the job easier, freeze the
the Month 3. Remove the “vein” (it’s
the digestive tract): Using
Pick up some pasta in the freezer a paring knife, score along
cheese for 30 minutes, aisle: Frozen cavatelli, usually the line on the shrimp’s back
then shred it on the large made with ricotta, is one of our and pull out the strand with
holes of a box grater. Use go-tos for weeknight meals. It’s the tip of the knife.
very different from the dried
this trick when making the
stuff; frozen cavatelli is soft and
flatbread on page 95. pillowy when cooked and tastes
Food Network Stainless Steel more like gnocchi than regular
Box Grater, $25; kohls.com pasta. Try it on page 94!

Recipe Remix
Turn your favorite sandwich into a salad: Recipe
developer Khalil Hymore put all the elements of a
classic Italian deli sandwich into the salad on page 96
(like salami, provolone, giardiniera and pepperoncini)
and even made croutons out of a hero roll. Try a BLT
salad or a banh mi salad. To make your own croutons,
SHRIMP: GETTY IMAGES.

cut up some bread, toss with olive oil, salt and pepper
and bake at 375˚ until crisp, about 12 minutes.

100 FOOD NETWORK MAGAZINE ● NOVEMBER 2023

Eliminate food and bacterial odors
for all-in protection.
 Pet
Project
Treat your pup to
a doggy doughnut!
BY JULIANA LABIANCA

Dela’s Doggy
Desserts

EVEN HEROES
NEED HEROES
That’s why Dog Chow is
a manda
Stookey
can thank
her parents—and a
layoff—for getting
West
Jordan, UT

on a mission to help her into the dog-bakery

every veteran in need business: In 2014, her
obtain a life-saving mom and dad complained
PTSD service dog.
that they couldn’t find
nutritious treats to feed
their spaniel mix, so the
longtime baker whipped up
a batch of “bones” loaded
with veggies. A couple of
years later, when she got
®
laid off from a job in sales,
Amanda started focusing on
her dog treats, and in May
BRAND DOG FOOD
2016 she launched Dela’s

FOOD PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE.

Doggy Desserts, named after
a childhood pet. Most of the
goodies in her West Jordan, UT,
bakery are inspired by
human favorites like scones,
SCAN TO s’mores, cupcakes, cakes—
OVER LEARN MORE and doughnuts. These sweet
$1 MILLION potato versions look like
50,000+ LBS
donated directly to the of dog food donated
people treats, “but the dogs
care & training of more to military vets & seem to know the doughnuts
PTSD service dogs for veteran service dog are made for them!” she says.
veterans organizations
“Seeing them get excited is
the most fun part of the job.”
 FUELING
AMERICA’S
FOUR-LEGGED
HEROES

MINI SWEET POTATO DOUGHNUTS

ACTIVE: 40 min I TOTAL: 2 hr (plus cooling) I MAKES: 12 to 18

Cooking spray 3. Mix the oats, flour, vegetable oil and

1 sweet potato egg in a large bowl. Stir in ½ cup of the
1 cup old-fashioned oats mashed sweet potato until combined
½ cup whole-wheat flour (reserve the remaining sweet potato
3 tablespoons vegetable oil for another use).
1 large egg 4. Spoon the batter into the doughnut
2 ounces white melting candy, such pan until it is flush with the top. Bake
as almond bark (not cocoa-based) until the doughnuts are browned and dry COMPLETE NUTRITION
to the touch, about 25 minutes. Transfer
1. Preheat the oven to 350˚. Coat to a rack to cool. If you have more batter,
a 12-cup mini-doughnut pan with repeat to make more doughnuts.
cooking spray. 5. Place the candy in a microwave-safe QUALITY PROTEIN
2. Bake the sweet potato until soft bowl and microwave in 30-second
to the touch, about 1 hour. Let cool, intervals, stirring, until melted. Drizzle
then remove and discard the skin. the doughnuts with the melted candy
Mash the sweet potato in a small bowl. or dip the tops in the candy.

Purina trademarks are owned by

Société des Produits Nestlé S.A.
Printed in USA.
NOVEMBER 2023 ● FOOD NETWORK MAGAZINE 103
 1

2
2
1½

104
Kosher salt
melted
What do
you think?

(such as Chex)

light brown sugar

2 tablespoons packed
2 cups salted peanuts
cup granulated sugar
cups fresh cranberries

How to enter:
cups mini pretzel sticks
cups rice cereal squares

4 tablespoons salted butter,

and enter your best recipe name.

FOOD NETWORK MAGAZINE ● NOVEMBER 2023

??????????????????????

2 The winner will receive $500 and

three runners-up will each receive $50.
from October 10 to November 10, 2023,
1 Go to foodnetwork.com/namethisdish
and toss to combine.
ACTIVE: 20 min l TOTAL: 1 hr 45 min (plus 4 hr drying) l SERVES: 10 to 12
Come up with a clever name for this

and let the cranberries soak in the syrup, about 1 hour.

cranberry snack mix and you could win big.

to complete official rules available at foodnetwork.com/namethisdish.

Name This Dish!

Spread in an even layer on a separate baking sheet and bake, stirring

to a baking sheet and spread in a single layer. Let dry at least 4 hours.

peanuts, melted butter, brown sugar and 1 teaspoon salt in a large bowl.

occasionally, until crisp, about 25 minutes. Let cool on the baking sheet.

Name This Dish Contest. Sponsored by Hearst Magazine Media, Inc. Beginning October 10,
½ cup granulated sugar. Toss to coat the cranberries in the sugar. Transfer

go to foodnetwork.com/namethisdish on a computer or wireless device and submit the entry

3. Meanwhile, preheat the oven to 350˚. Toss together the pretzels, cereal,

2023, at 12:01 a.m. ET, through November 10, 2023, at 11:59 p.m. ET (the “Entry Period” ),

in accordance with the terms of your service agreement with your carrier. Must have reached
Bring to a boil, then remove from the heat and stir in the cranberries. Cover
1. Combine ½ cup each granulated sugar and water in a medium saucepan.

NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine November 2023

the age of majority and be a legal resident of the 50 United States, the District of Columbia or
Food Network Magazine. Important notice: You may be charged for visiting the mobile website
form pursuant to the on-screen instructions. All entries must include your name, address, email
address and an original recipe name for the recipe that appears in the November 2023 issue of

Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject
$500!

4. Transfer the snack mixture to a serving bowl. Add the sugared cranberries
2. Drain the cranberries and transfer to a large bowl along with the remaining
ONE WINNER
WILL RECEIVE

PHOTO: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.
Food Network Magazine (ISSN 1944-723x) is published bimonthly January to August and monthly September to December. Published by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman;
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