Tyler’s Ina’s

Ina’s Sunny’s
Sunny’s 15-Layer
Grilled Chicken Shrimp Boil Kale Caesar
Flag
Cake!

BBQ
Cookout
58
Time!
Essentials
Ribs, Burgers,
Steak + More!
new twists on
Potato Salad
The Coolest
Ice Cream
Treats
Plus:
Grill Pizza
Like a Pro

Open Here
 Tyler’s Ina’s Sunny’s
Grilled Chicken Shrimp Boil Kale Caesar

BBQ
Cookout
58
Tim
Time
Essentials
Ribs, Burgers,
Steak + More!
new twists on
Potato Salad
The Coolest
Ice Cream
Treats
Plus:
Grill Pizza
Like a Pro
 15-Layer
Flag
Cake!

Q
me!
e!

The secret
ingredient in this
pulled pork is
Pepsi!
PRESENTED BY PEPSI

Get Your Grill on!

PEPSI and the Pepsi Globe are registered trademarks of PepsiCo, Inc.

Summer is here, the sun is shining, and the grill is calling. More than just a way to cook,
grilling is a way of life – filled with casual get-togethers where the focus is on friends, family,
fun, and flavor! From the signature sizzle, to the enticing aromas, to each tasty bite, outdoor
grilling is truly a feast for the senses. And there’s no better way to add to the enjoyment
than with ice cold, refreshing Pepsi. Delicious with everything from burgers to BBQ,
it’s the perfect way to sip and savor the best of summer.

Get your grill out this summer with an ice cold Pepsi, as every bite tastes Better With Pepsi!
 Food Network Magazine

Stay cool this

Contents
J U N E /J U LY 2024

summer with
homemade
mango-cherry
ice pops!
See page 90.
PHOTO: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.

JUNE/JULY 2024 ● FOOD NETWORK MAGAZINE 3

 42
6 Recipe Index
10 To Your Health
14 Watch This!
18 Editor’s Letter
106 Pet Project

84 97
In the Know Summer Favorites Weeknight Cooking
20 The United States of Grilling 40 Iced Tea with a Twist ● Make 95 Weeknight Dinners ● Add some
Check out these hot spots across afternoon tea a happy hour! new meals to your weekly rotation.
the country.
44 Time for Summer Rolls 104 Inside the Test Kitchen ● Get
26 Burning Questions ● Our food Gather your favorite fillings expert tips from our chefs.
experts take on the tough topics! and get rolling!
30 Super Cool ● Shave ice is more 49 Behold the Tomato Sandwich Contest
popular than ever. There’s more than one way to 108 Name This Dish! ● Dream up a
build a great one. clever name for our crêpe cake and
32 Star Kitchen ● See how Molly Yeh you could win big.
designed the perfect space. 52 All Together Now Ina Garten’s
●

roasted “shrimp boil” is the perfect

36 A Father-Daughter Brunch one-pan meal.
Chef Eric Adjepong shares his
recipes for family time. 50
Cookout Special
54 Pop Star! ● The secret to these
barbecue faves is a can of Pepsi.
61 Good Stuff ● What’s even better
than a burger? A stuffed one!
66 Grilled Chicken Tyler’s Way
Try Tyler Florence’s go-to method.
72 Potato Salad Every
Which Way ● Whip up some new
versions this summer.
76 Hail, Caesar! ● Food Network
stars put their spin on the classic.

84 Anatomy of a Peach Cobbler

38 Here’s how to make a perfect one.
86 Cool & Tropical ● These fun
frozen treats will transport you
Cover photograph by Ryan Liebe to paradise!
Food styling: Christine Albano
Prop styling: Sarah Smart 92 Piece of Cake! ● Serve a rack
of ribs for dessert.

4 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

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

Cat adored.
Chef inspired.
LOVE IS IN THE DETAILS
®

FancyFeast.com
Recipe Index
BREAKFAST AND BRUNCH
38 38 38

Try this twist

on blueberry
pancakes!
Strawberry-Banana Parmesan Fried Eggs Blueberry-Lemon
Smoothie Bowls Johnnycakes

APPETIZERS AND SNACKS

14 46 46 47 58 80

Cinnamon-Sugar Cobb Salad Banh Mi–Style Shrimp and Pork Lemon-Lime Cola Caesar Salad Bites
Pretzels Summer Rolls Summer Rolls Summer Rolls Chicken Wings

BURGERS AND SANDWICHES

50 50 51 51 57 62

Tomato, Pancetta and Tomato Grilled Cheese Tomato-Frittata Tomato and Smoked Instant Pot Hoisin-Cola Juicy Lucys
Arugula Sandwich Sandwich Salmon Sandwich Pulled Pork Sandwiches

63 64 99

Queso-Stuffed Burgers Blue Cheese Butter Steak Sandwiches with

Burgers Spicy Peppers

MEAT AND POULTRY

55 56 67 68 69 70

Cola-Glazed Skirt Steak Lettuce Cups Reverse-Seared Reverse-Seared Grilled Reverse-Seared Reverse-Seared
Baby Back Ribs with Ginger-Cola Sauce Grilled Chicken Huli-Huli Chicken Grilled Chicken with Grilled Chicken with
Piccata Butter Barbecue Sauce

96 96 100 100

Peri Peri Chicken Wings Thai-Style Turkey Grilled Turmeric Chicken Cajun Pork with Okra
with Sweet Potatoes with Fried Eggs with Cabbage Salad and Black-Eyed Peas

6 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

FISH AND SEAFOOD PIZZA AND PASTA
52 97 99 97 98 98

Oven-Roasted Southern Quinoa Bowls Salmon with Strawberry Grilled Ranch Pizza with Pappardelle with Corn Unstuffed Shells
“Shrimp Boil” with Seared Tuna Salsa and Farro Bacon and Broccolini and Hot Sausage with Chard

SIDES
73 73 73 74 74 76

Bacon-Ranch Tomato-Potato Salad Red, White and Blue Pickle Potato Salad Horseradish-Dill Potato Grilled Romaine
Potato Salad with Olive Vinaigrette Potato Salad Salad with Snap Peas Caesar Salad

78 82 102 102 102 102

Big Kale Caesar Miso Caesar Salad Eggplant with Potato Salad with Fennel Lemon-Parmesan Shaved Radish
Barbecue Sauce Couscous and Turnip Salad

See how four chefs

reinvent Caesar salad!
DRINKS
42 42 42 42 42

Spiked Strawberry Peach-Thyme Hibiscus Iced Tea Ginger Iced Tea Julep Apple Iced Tea
Iced Tea Cooler Iced Tea Rickey Margarita Punch

DESSERTS
84 90 90 90 92 108

Classic Peach Cobbler Tropical Ice Cream Coconut-Mango-Cherry Pineapple Ice Cream Baby Back Ribs “Name This Dish”
Terrine Ice Pops Bonbons Pound Cake Crêpe Cake

JUNE/JULY 2024 ● FOOD NETWORK MAGAZINE 7

 Download the
BBQ TRAIL MAP

SAVOR THE FL AVOR OF SOU TH CAROLINA BARBECUE

When it comes to South Carolina barbecue, patience isn’t seconds. While the side dishes have changed over time, the
just a virtue—it’s a necessity. Pitmasters across the Palmetto fundamental essence of South Carolina barbecue remains
State know it’s the time-honored tradition of cooking the same—this is barbecue worth traveling for. Download
pork “slow and low” that keeps visitors coming back for the map and find your happy plate at SCBBQTrail.com
 Download the
SATISFY YOUR
THIRST MAP

Explore the history and craftsmanship behind every sip

of South Carolina’s homegrown spirits, ciders, brews and
beverages on the Satisfy Your Thirst tour.
Indulge in an array of diverse experiences, from sipping moonshine from
a mason jar to trying farm-fresh milk—South Carolina’s official state
drink—at local dairy farms.

Flavor and variety are signatures of the Palmetto State, and our dedicated
brewers are continuously pushing boundaries, infusing local ingredients into
innovative flavors. From robust stouts to hoppy IPAs, explore the palate-
pleasing range of our homegrown brews and taste for yourself why beer
lovers count South Carolina among their favorite places to enjoy a cold one.

Uncover the origins of sweet tea, a quintessential Southern drink, at

Charleston Tea Garden on Wadmalaw Island. Delve into its storied past,
rooted in dreams and resilience, and immerse yourself in the legacy of
this cherished Southern beverage.

Download the official Satisfy Your Thirst Tour map at SatisfyYourThirstSC.com

Charleston Tea Garden

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

Best of the Bunch Bright

Loading up on herbs may help lower
blood pressure, according to Ideas
a recent study of at-risk adults. Eating the rainbow
Try these herb-forward recipes! is good for your
body—and for
your mind too.
Studies show that
MINT
Shrimp and consuming fruits
Pork Summer and veggies is
Rolls
page 47 associated with
happiness and
well-being. The US Dietary Guidelines recommend
2½ cups of vegetables and 2 cups of fruit per day, so
get going: Start with the weeknight meals on page 95!
SOURCE: JOURNAL OF NUTRITION AND METABOLISM

BASIL
Thai-Style Turkey
with Fried Eggs

Iced Tea Time!

page 96

Researchers in the UK found that

people who drank 2 cups or more
CILANTRO of black tea per day had a lower
Steak
Sandwiches risk of death from cardiovascular
with Spicy disease, heart disease and stroke.
Peppers
page 99 Try the cold-brew method
on page 26 and make a big
pitcher to share!
SOURCE: THE AMERICAN JOURNAL OF CLINICAL NUTRITION SOURCE: ANNALS OF INTERNAL MEDICINE

CILANTRO: JEFFREY WESTBROOK. TEA: RYAN DAUSCH. TOMATOES: PHILIP FRIEDMAN.

MINT: CHRIS ECKERT. BASIL AND FRUITS AND VEGETABLES: GETTY IMAGES.

You Say Tomato…

Make tomato sandwiches your go-to lunch
this summer: A recent review of studies links
tomato consumption to a reduced risk of Wake up and head
cancer and heart disease, plus improved outside! Spending time in
skin health, muscle recovery and morning sunlight can help
immune response. Find some fun riffs
on the classic sandwich on page 49.
regulate your circadian
SOURCE: BIOLOGY
rhythm, which leads
to better sleep later.
SOURCE: SOMNOLOGIE

10 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

 GET CRACKIN’ WITH PROTEIN POWER.
With all nine essential amino acids and six grams of
protein in every 1oz. serving, Whnderful Pistachios
is the go-to snack to get you over the finish line.

*Highest-protein nut, based on % DV. Pistachios have 12% DV.

© 2023 Wonderful Pistachios & Almonds LLC. All Rights Reserved. WONDERFUL, GET CRACKIN’, PLANT PROTEIN, the Package Design, and accompanying logos are trademarks of Wonderful Pistachios & Almonds LLC or its affiliates. WP230622-31
 Star Search
What’s
your
number one
kitchen
gadget?
Find your favorite Food Network celebs in this issue.

“A rasp. “My KitchenAid

It breaks down food processor
garlic and cuts prep work
onions, removes in half. I can
zest from citrus, mince, chop and
shreds cheese shred veggies
and so much and even
more.” make sauces
in a pinch!”
Eric Adjepong Sunny Anderson Kardea Brown
Alex vs. America; BBQ Brawl; Delicious Miss Brown;
Wildcard Kitchen The Kitchen Spring Baking Championship
pg. 36 pg. 78 pg. 76

Tiffany Derry Guy Fieri Bobby Flay Tyler Florence

Bobby’s Triple Threat Diners, Drive-Ins and Dives; BBQ Brawl; The Great
pg. 14 Guy’s All-American Road Trip; Bobby’s Triple Threat; Food Truck Race
Guy’s Grocery Games Beat Bobby Flay pg. 66
pg. 14 pg. 14

“The Ninja Creami. “An electric

We make salt and
high-protein, pepper grinder
low-calorie that grinds
ice cream automatically
every night.” when you tip it.
When I first saw
it, I laughed, but
once I used it,
I was hooked!”
Ina Garten Jeff Mauro Jet Tila
Barefoot Contessa; The Kitchen Ready Jet Cook
Be My Guest pg. 82 pg. 80
pg. 52

Michael Voltaggio Brooke Williamson Molly Yeh

BBQ Brawl; Bobby’s Triple Threat Girl Meets Farm
Bobby’s Triple Threat pg. 14 pg. 32
pg. 14

12 FOOD NETWORK MAGAZINE UNE/JULY 2024

 Watch This!
See what the stars are cooking up on Food Network.
BY JULIANA LABIANCA

Premieres
Monday,
July 8, at
9 p.m. ET
Premieres
Friday,
BBQ Brawl
June 7, at Bobby Flay, Michael Voltaggio and
9 p.m. ET Sunny Anderson each mentor teams of
pitmasters who are vying to be crowned
Master of ’Cue. Win your own cookout
game at home with Bobby’s chile spice
Guy’s All-American Road Trip rub. It tastes great on a rib-eye!

The Fieris and their squad of friends and

family are packing their RVs and setting out
for the American West! They’ll see the sights CHILE SPICE RUB
from South Dakota to Wyoming and make Mix ¼ cup ancho chile powder,
plenty of stops for food along the way. 1½ tablespoons sweet paprika,
2 teaspoons each
dried oregano,
CINNAMON-SUGAR PRETZELS ground coriander,
Toss 4 cups pretzel snaps with 6 tablespoons dry mustard, kosher
melted butter and ½ teaspoon cinnamon. Spread salt and freshly
on a baking sheet and bake at 350˚ until lightly Pretzels are one ground pepper and
toasted but not dry, about 5 minutes. Toss with of Guy’s favorite 1 teaspoon ground
¼ cup sugar mixed with 1 teaspoon cinnamon. travel snacks. cumin in a bowl.
Try this recipe!

Bobby’s Triple Threat

PRETZELS: RALPH SMITH. CHILE SPICE RUB: STEVE GIRALT.

A new group of elite chefs goes up against

Bobby Flay’s trio of titans—Michael Voltaggio,
Tiffany Derry and Brooke Williamson—
for a shot at the $25,000 prize.
The competition takes place “My secret weapon when I’m “I don’t want to give up “I always carry some sort
inside Bobby’s speakeasy-style Premieres competing is my imagination. all my secrets, but before of keepsake from my son on
kitchen, so we asked the titans I’m always looking for a every competition, I center me. It’s one of my tactics!
Tuesday, judge to say, ‘How did myself and think: ‘What do This past season it was a
if they’re smuggling in any July 2, at you do that?’ versus I want to eat?’ Then I find woven bracelet he’d worn
secret strategies! 9 p.m. ET ‘Why did you do that?’ ” a way to cook it.” on his wrist for years.”
—Michael Voltaggio —Tiffany Derry —Brooke Williamson

14 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

 Editorial Director industry leadership
Maile Carpenter Food, Pharma & CPG Patricia Haegele
Fashion & Luxury Haley Bachmann
Creative Director Deirdre Koribanick
Executive Director Liz Sgroi Beauty, Wellness & Mass Retail Elizabeth Webbe Lunny

Executive Managing Editor Robb Riedel Home & Design Jennifer Levene Bruno
Executive Editor Ellen Seidman Travel, Tech, Finance & Outdoor Chris Peel
Photo Director Alice Albert

category leaders
EDITORIAL Art Corianne Carroll, Karen Deutsch, Dan Fuchs, Christine L. Hall,
David Hamilton, RW Horton, Bridget McGuire, Courtney Pappas,
Deputy Food Editor Design Director
Teri Tsang Barrett Ridge Carpenter Sara Rad, Julie Spitalnick, Bill Upton, John Wattiker
Special Projects Editor Art Director
Pamela Mitchell Scott Dvorin
Market Director Deputy Art Director
BRAND leaders
Kate Doherty Lou DiLorenzo VP, Brand Strategy & Development
Brent Williams Allen
Deputy Features Editor Senior Designers
Juliana LaBianca Hope Johnson, Brand Finance Director Megan Juliano
Online Editorial Coordinator Alexis Walter Advertising & Media Services Manager
Sabrina Choudhary Digital Imaging Specialist Celeste Chun
Matthew Montesano

Hearst Magazines
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Associate Photo Editor
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Photo Assistant Hearst Data Solutions Mike Nuzzo
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Advertising Revenue Operations Rachael Savage

Copy
Copy & Research Chief Chris Jagger Public Relations
Senior Copy Editor David Cobb Craig Executive Director of Public Relations
Editorial Business Manager Mariah Schlossmann Nathan Christopher
Public Relations Coordinator
Melissa Levinson
Contributors
Rachel Barker, Jessica Dodell-Feder, Ian Hodder,
Kelsey Hurwitz, Sidney Lee, Martha Maristany, circulation
Michael Matassa, Kate Trombly O’Brien, VP, Strategy & Business Management Rick Day
Joy Sanchez, Sandra Seymour, Kenley Stevenson,
Jami Supsic, Erin Zammett Ruddy

PUBLISHED BY HEARST
Food Network Kitchen President & Chief Executive Officer
Steven R. Swartz
Test Kitchen Director
Stephen Jackson Chairman
William R. Hearst III
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Turn fresh Global Chief Revenue Officer

summer
Lisa Ryan Howard
EDITORIAL OFFICES Editorial Director Lucy Kaylin
300 West 57th Street peaches into Chief Financial & Strategy Officer; Treasurer
New York, NY 10019
a cobbler! See Regina Buckley
page 84.
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16 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 In Mississippi, our rock stars wear
white and wield sharp knives.
It takes a creative spirit, an artful eye, and a
deep passion for food to become a great chef. Maybe
that’s why, in Mississippi, we have a healthy reverence
for all those who’ve dedicated their lives to transforming
simple ingredients into unforgettable experiences. From
classic Southern comfort food to locally sourced and
internationally-inspired cuisine, Mississippi is the perfect
destination for all those who like their travels flavorful and
fulfilling. Learn more at VisitMississippi.org/Flavors.

#WanderMS

Alex Perry, Vestige | Ocean Springs, Mississippi

 ot Topics
H
If a piece
of food fell
through,
would you
still eat it?

a few
months
ago on an
unusually warm spring
day, my husband and I
and our chefs
and food editors
are tackling all
sorts of tricky subjects,
like supermarket etiquette,
decided to have our first cookout cooking myths and more. It’s
of the season. And that’s when I realized sort of as if Miss Manners got together
I’d left my grilling tools outside all winter. with some food-safety experts from the USDA and
My big spatula was sitting on top of the grill, still they talked about hamburgers and corn on the cob.
greasy from last year’s burgers, right next to a pair Check out the column on page 26: It might come
of tongs covered in various kinds of debris. Our in handy next time you leave your spatula outside
friends hadn’t arrived and no one was looking, all winter, or you do something else questionable
so I washed the tools and deemed them usable. at the grill or the stove or the grocery store. If
Probably fine…right? you have some questions of your own, email us
This is not the first time I’ve stood at the grill at [email protected] and our experts will
and questioned my behavior. How bad is it to weigh in. No question is too embarrassing—
GRILL: LEVI BROWN. PORTRAIT: KRISTEN HAZZARD.

cook on these rusty grates? Is it OK to fish out food this is a judgment-free zone!
that’s fallen through the cracks and eat it? Will my
vegetarian friends be upset if I make veggie burgers
on the same grill I just used for beef ones? I know
these are not great habits, but I wish someone
would tell me how bad they really are so I could
make an informed decision next time.
Liz Sgroi
This is the idea behind a new advice column we’re
Executive Director
starting in this issue. It’s called Burning Questions,

18 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 People have a thing
for burgers in Montana.
In one survey, 99 percent

The
The average of grillers here
person in Oregon chose hamburgers
eats 79 burgers as their go-to.
per year. That’s the
highest per capita
consumption in
the country!

United States
of Grilling Check out these hot spots
across the country.
TEXT BY MARIAH SCHLOSSMANN
ILLUSTRATIONS BYSTEPHANIE CARTER

The Humpty Dumpty

Barrel Drive-In in
Denver claims to be
the birthplace of
the cheeseburger; the
About 36 million owner even tried
pounds of sausages to get a trademark!
and 30 million pounds
of hot dogs are sold in
Los Angeles each
year, more than in
any other city.

Oklahoma
The Sonoran dog is the only
is a local favorite in state in the US
Arizona: It’s wrapped with an official
in bacon and often state steak:
topped with beans, the rib-eye.
mustard, mayo,
onions, green salsa
and tomatoes.

Residents of Hawaii
grill more than anyone Texas, home to
else in the US. About all those cowboys,
one-quarter say they grill leads the country
at least three times in beef production.
in a typical week!

20 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Two Minneapolis
bars lay claim
to the Juicy Lucy,
the famous cheese-
stuffed burger.
See page 62!
The National
Museum of
Mustard
in Wisconsin
houses the
largest collection
of mustard in
the world!
The Nathan’s
Famous Hot Dog
Eating Contest is held
in Coney Island, NY,
Pittsburgh is
every Fourth of July.
unofficially the
The record: 76 hot dogs
ketchup capital of
in 10 minutes!
the country. It’s
home to the Heinz
headquarters.

If you’re looking
for a barbecue
festival, head to St. Louis has
Kansas City, MO. its own style of ribs.
It hosts the most They’re basically
in the country! just regular
spare ribs that
are trimmed.

Raleigh and
Greensboro, NC,
hold the top two spots in
the country for hot dog
consumption per capita.

The Vidalia onion is a

popular burger topping
in Georgia: It’s the
state vegetable!

Florida residents
love to grill fish.
Chargrilled oysters have According to Google,
become a New Orleans the most searched
specialty. Louisiana is one grilling recipe in the
of the top producers of state last year was
oysters in the nation. mahi mahi.

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 21

 Burning Questions
Our food experts take on the tough topics!

Farmers’ market sticker

shock is real, but before you
try to cut a deal, consider
this: Vendors set prices that
Should cover the cost of growing
your food, including labor.
I haggle at If every customer negotiated

TOTE BAG: RYAN DAUSCH. TEA: RALPH SMITH. CHEESEBURGER: MIKE GARTEN. POTATO SALAD: DAVID MALOSH. ICE CREAM: ANTONIS ACHILLEOS. CORN, TONGS AND MARSHMALLOWS: GETTY IMAGES.
a farmers’ down the price, these small
businesses wouldn’t be
market? sustainable. When you pay Is sun tea
full price, you can feel
good about supporting safe?
a local business! Brewing tea in the sun is
a fun idea, but even on a
scorching day, the liquid
won’t get hot enough to
prevent bacteria growth
(140˚, according to the
USDA). You’re better off
making cold-brew iced tea:
Combine 8 cups cold water
and 10 tea bags in a pitcher.
Cover and refrigerate 15 to
Can I eat burnt marshmallows? 36 hours. Remove the tea
bags and sweeten to taste.
Go for it, but not every day! The chemical acrylamide develops in
starchy, sugary foods like marshmallows when they’re cooked at
high heat, and studies have shown acrylamide to be dangerous to
lab animals in very large doses. However, those levels are much
greater than anything in human food, so you’re pretty safe eating
your s’mores!

Am I cheating if I buy preformed

burger patties?
Not at all—they’re super convenient—but you’ll get a better
burger if you form your own. You can control the type of meat
(we like ground beef chuck) and the size and thickness, and you
can also form the patties loosely, which makes them juicier.

26 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

 How long can
Can potato salad
I use the sit out?
same tongs If you’re serving
potato salad outside,
to flip food you may only have
a one-hour window
and serve it? before it’s in the
If you’re grilling vegetables, no danger zone (when
problem. If you’re making any kind bacteria grows). To
of meat or fish, you’ll need two serve potato salad
pairs of tongs: one for the raw food safely, store it in the
and one for the cooked to avoid fridge until you’re ready
cross-contamination. The same to eat it, or put the bowl in
rule applies to boards, spatulas, a larger bowl of ice during
spoons and other tools. the party.

If my ice cream melts,

can I refreeze it?
You can, but it won’t taste great. When ice cream is
churned, air is whipped into it, which gives it a soft, fluffy
texture. When it melts, that air is lost, so the refrozen
version is dense, icy and nowhere near as enjoyable!

Is it OK to peel back corn

husks at the grocery store?
Only if you’re buying that ear! Some shops provide
a bin so you can shuck before you get home, but you
shouldn’t peel back husks just to take a peek; this
can dry out the corn and leave it open to bacteria if
you leave the ear behind. You can easily tell if corn
is fresh from the outside: Look for tight green husks
and moist golden silks poking out of the top. Avoid
any ears with dry brown husks or slimy silks.

JUNE/JULY 2024 ● FOOD NETWORK MAGAZINE 27

 Make Shopping
a Breeze et
For P s!
Lover
Chicken Pot Pie

Your Dog’s Gourmet

Grocery List

BLUE Life
Protection
Formula
Chicken &
Brown Rice
Recipe
Is dog-friendly ice cream all that
different from the human kind?
It sure is! Ice cream that’s designed for dogs is made with a lot less sugar
and dairy, which can be hard for dogs to digest. It also won’t contain any
chocolate or xylitol, a sweetener found in certain kinds of peanut butter
BLUE
that’s dangerous for dogs. Beware before you sneak a taste: Some dog
Homestyle ice cream is flavored with savory ingredients like bacon and cheese!
Recipe
Chicken
Dinner
Can I let my dog lick the plates
before I load the dishwasher?
It’s not a great idea. Your pup could wind up
consuming something dangerous. Many
BLUE common human foods can be
Nudges harmful to dogs, including onions
Jerky Cuts and garlic. Plus, your dog
could transfer bacteria such
as salmonella to the plates,
and the dishwasher
alone may not be
enough to kill it.
ICE CREAM: CHARLES MASTERS. DOG: GETTY IMAGES.

Have your furry

friend stick to their
own bowl!

28 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

Mix and top your way to pet chef perfection.

For More
Recipes, Scan
QR Code
 Super Cool
Shave ice, a centuries-old treat, is more popular than ever.
BY JULIANA LABIANCA

I
f you’ve scrolled through TikTok or
Instagram recently, you’ve probably
seen pretty bowls of shave ice in every
color and form. The treat seems to be the
hottest dessert trend of the summer, but
it actually dates all the way back to the
7th century in East Asia. It took off much
later, in the 1800s, when storing and
transporting ice became more affordable,
and soon it became a quintessential dessert
in the Philippines, Hawaii and beyond.
These days it’s a social media star, with
new flavors, toppings and shaving hacks
popping up everywhere. And restaurants
have caught on too: Mentions of shave ice
on menus across the country jumped
28 percent last year! Here’s how to make Shave ice can easily
cause brain freeze! To fix
your own version at home. it quickly, drink something
that’s room temperature,
or push your tongue
to the roof of
TRY THIS!

SHAVE ICE AND SHAVE ICE MACHINE: PHILIP FRIEDMAN; FOOD STYLING: BARRETT WASHBURNE. BOX GRATER AND FLAGS: GETTY IMAGES.
your mouth.

BREAK THE ICE Toppings are the key

to a great shave ice.
Our test kitchen chefs Mixer attachment First, shave about
tested these four ways This tool cranks out
light and fluffy shave 2 cups ice cubes for
of making shave ice. ice in no time. It’s worth each serving (see left),
the investment if you then add toppings,
own a stand mixer. like a flavored syrup,
Food $100, kitchenaid.com
sweetened condensed
processor Box grater
Grind up ice Shave ice Unfortunately,
milk and/or diced fruit.
cubes using machine you can’t just For this one, we used
the grater This is about the grate a block strawberry syrup, cream
attachment size of a coffee of ice! But of coconut, mango,
and you’ll get a maker, and it you can grate strawberries and
snow cone–like makes extra- frozen melon or
texture. This snowy shave ice pineapple for a toasted coconut.
works better with little effort. fun fruity version.
than a blender. $65, hawaiian
shavedice.com

Around the World Here are a few countries’ versions of shave ice.

CHINA Baobing, as MEXICO Shave JAPAN Kakigori, INDIA Ice gola is

it’s known here, is ice here is called Japanese shave a popular street
often piled high and raspado, which ice, is usually plain treat in India; it has
topped with condensed milk, fruit means “scraped”; it’s made with ice shaved and flavored with a crunchy texture, like a snow
and sweet red beans or mochi. a tool called a raspador. syrups and condensed milk. cone, and it’s served on a stick.

30 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

Ready.
Set.
GA.

Look beyond the big cities, coastal beaches, and mountain trails to discover a hidden Georgia. Set off for
Providence Canyon State Park and experience the canvas of pink, orange, purple, and red hues of Georgia’s
Little Grand Canyon. Whether you hike around its perimeter, take on the rugged 7-mile Backcountry Trail,
or explore the individual canyons, there’s an only-in-Georgia moment waiting to be found.

You’re ready for a Georgia getaway. Start yours at ExploreGeorgia.org.

Providence Canyon State Park, Lumpkin | @capturecalliope

Star
Kitchen
No wonder this is Molly Yeh’s
favorite room in the house!

w hen Molly Yeh

renovated the
kitchen in her
Minnesota farmhouse,
she found inspiration in
an unexpected place: her
daughters’ picture books. “The
illustrations are so cozy and
old school,” says the Girl Meets Farm
host and mom to Bernie, 5, and Ira, 2.
“I wanted something whimsical and
A waist-high
delightful that I wouldn’t get sick of.”
Viking oven makes
baking more
Molly teamed up with designer Brandi ergonomic—and
Youngmark and Hayley Lukaczyk, adds a pretty pop
the art director on her show, then set of color.
about creating a dreamy fairy-tale
space with pink scalloped shelves,
colorful crockery and a walnut
pegboard (a nod to Julia Child’s iconic
workspace). Functionality was as
important to Molly as style: The island
is huge, so she never runs out of room
to roll out cookie dough, and it has an
outward-facing range so she and her
husband, Nick Hagen, can stand at
the stove and watch the kids in the
living room. Plus there’s plenty KITCHEN PHOTOS AND PORTRAIT: CHANTELL & BRETT QUERNEMOEN.
of space for books. “I love being
surrounded by endless words, ideas
and recipes,” Molly says. “I can never
say I don’t know what to cook!”
—Juliana LaBianca
Wood floors
help maintain
that farmhouse
feel. “They’re
timeless,”
Molly says.

32 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Molly stores
her vast collection
of sprinkles on
shelves inside this
pegboard.

The windows look

out onto the farm:
“I’ll sometimes
see Nick drive by
on a tractor!”

At breakfast,
the girls perch on
the stools while Molly
and Nick brew coffee.
“It’s the best!”
she says.
 Get the Look
Bring Molly’s signature style to your own kitchen.

Hood
Classic Pendant
$829,
The Mug rejuvenation.com
$44, eastfork.com

Molly says it’s

like one big
organized
junk drawer.
Confetti
Puppy Vase
$125,
katiekimmel.com

7-Quart Dutch Oven

$300, surlatable.com
Rose Pink 3-Tier
Cake Stand
Sweejar, $34,
amazon.com

Ligna
Counter Stool
$247,
polyandbark.com Hen on Basket Covered Dish
from $32, mosserglass.com

34 FOOD NETWORK MAGAZINE JUNE/JULY 2024

TM
 Father-Daughter
A
Brunch Chef Eric Adjepong shares
his recipes for family time.

E ric Adjepong’s favorite way to spend a lazy Sunday is making

brunch with his 5-year-old daughter, Lennox. “She loves cracking
eggs and mixing ingredients,” he says. After they eat, the two usually
Eric, here with daughter
spend some time chatting, then move to the couch to watch cartoons and

FOOD PHOTOS: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAM MORRIS.
Lennox, recently published
read I Spy books. “It’s a great bonding experience,” Eric says. The chef Sankofa ($20, Penguin Random
put together this fun batch of recipes for Father’s Day morning, but he House), a children’s book
about his culinary journey.
plans to kick up his feet with a cup of coffee and let his family take the
lead on cooking. “The best thing about these recipes is how easy they
come together,” he says. “You can really focus on being with the people
you love and making memories in the kitchen.”
—Juliana LaBianca

36 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Blueberry-
Lemon
Johnnycakes

Strawberry-
Banana
Smoothie
Bowls

Parmesan
Fried Eggs
 BLUEBERRY-LEMON JOHNNYCAKES
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

FOR THE PANCAKES FOR THE YOGURT TOPPING

Olive oil, for the pan ½ cup reduced-fat plain
1 cup all-purpose flour Greek yogurt
½ cup yellow cornmeal ½ cup ricotta cheese
1 teaspoon baking powder Grated zest and juice of
1 tablespoon sugar 2 small lemons
3 large eggs
1 cup reduced-fat milk FOR THE COMPOTE
STRAWBERRY-BANANA ½ cup ricotta cheese 1 cup fresh blueberries
SMOOTHIE BOWLS 1 cup fresh blueberries 1 tablespoon water
ACTIVE: 30 min l TOTAL: 30 min (plus 1 hr cooling) l SERVES: 2 2 teaspoons fresh
lemon juice
FOR THE GRANOLA FOR THE SMOOTHIE ½ teaspoon sugar
⅓ cup honey 2 cups frozen banana slices,
¼ cup canola oil plus fresh slices for 1. Make the pancakes: Lightly coat a large heavy nonstick skillet
2 tablespoons packed topping with olive oil and preheat over medium heat. Whisk the flour,
light brown sugar 2 cups frozen strawberries, cornmeal, baking powder and sugar in a large bowl. In a separate
1 teaspoon pure vanilla plus fresh slices for bowl, whisk the eggs until light and fluffy. Add the milk and
extract topping ricotta, whisking until smooth. Make a well in the center of
½ teaspoon ground 6 tablespoons almond milk the dry ingredients, then pour in the egg mixture, stirring until
cinnamon ¼ cup almond butter combined and the batter is mostly smooth with some lumps.
½ teaspoon kosher salt 2 tablespoons coconut oil, 2. Spoon ¼ cupfuls of batter into the pan, then arrange
3 cups rolled oats melted 4 or 5 blueberries on top of each. Cook until bubbles appear
½ cup coarsely chopped 4 teaspoons hemp seeds on the surface and pop, about 2 minutes. Using a spatula,
almonds carefully flip the pancakes and cook until the other side is
½ cup dried cranberries golden, about 2 more minutes. Transfer to a plate and cover
with a towel to keep warm. Repeat with the remaining batter.
1. Make the granola: Preheat the oven to 325˚. Line a large baking 3. Make the yogurt topping: Place the yogurt, ricotta and
sheet with parchment paper. In a large bowl, whisk together the lemon zest and juice in a small bowl. Mix to combine.
honey, canola oil, brown sugar, vanilla, cinnamon and salt. Gently 4. Meanwhile, make the compote: Combine the blueberries,
fold in the oats and almonds. Spread the mixture on the baking water, lemon juice and sugar in a small saucepan. Bring to a
sheet and bake 15 minutes. Rotate the pan, then continue baking, simmer over low heat and cook until the berries soften and
checking on the granola every few minutes, especially as you start the juices thicken slightly, about 5 minutes.
to smell it more, until toasted, 10 to 20 more minutes. Remove 5. Stack the pancakes on plates. Top with the yogurt mixture
from the oven and let cool 1 hour. Break apart the granola and and blueberry compote.
mix in the dried cranberries. (This makes about 5 cups, so there
will be extra left over. Store in an airtight container for up to 2 weeks.)
2. Make the smoothie: Blend the frozen bananas and strawberries
in a high-powered blender on low speed until they have created a
coarse mixture. Add the almond milk and almond butter and blend
on low, scraping down the sides as needed, until the smoothie
is a thick soft-serve consistency.
3. Scoop the smoothie into bowls and drizzle with the melted
coconut oil. Let the coconut oil harden, 1 minute. Sprinkle with
the hemp seeds and about ½ cup granola. Top with banana and
strawberry slices.

PARMESAN FRIED EGGS 1. Heat a small nonstick skillet over medium heat. Spread half
of the cheese in an even layer over the bottom of the skillet.
ACTIVE: 15 min l TOTAL: 15 min
SERVES: 2 Without disturbing the cheese, cook until it begins to bubble,
about 1 minute.
½ cup finely grated 2. Crack 1 egg directly on top of the cheese. Cook until the egg
parmesan cheese edges are just set, about 2 minutes. Cover the pan, lower the
2 large eggs heat and continue cooking until the egg white is set but the yolk
Kosher salt and freshly is still runny, about 2 more minutes. Season with salt and pepper.
ground pepper Run a spatula around the edge of the egg and cheese to set them
free and transfer them to a plate. Repeat with the remaining
cheese and egg.

38 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 beautiful
BURRATA

Soft and delicate, with a slightly

sweet, milky flavor, BelGioioso
Burrata is made with hand-
crafted Fresh Mozzarella filled
with Stracciatella, a mix of soft
mozzarella shreds and sweet cream.

Enhance your meals by creating

a new, fresh Burrata salad with
seasonal produce. Or enrich your
pizza or pasta by topping with a
garnish of this fresh, creamy cheese
just before serving.

FIND BELGIOIOSO CHEESES

Iced Tea with a
Make tea time a happy hour!
Twist

Peach-Thyme
Iced Tea Rickey

Spiked Strawberry
Iced Tea Cooler

RECIPES FROM FOOD NETWORK KITCHEN

40 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Apple
Iced Tea
Punch

Hibiscus
Iced Tea
Margarita
PHOTOS: KATE SEARS; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

Ginger
Iced Tea
Julep

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 41

 SPIKED STRAWBERRY ICED TEA COOLER
Bring 4 cups water, 1 cup sliced strawberries and ½ cup sugar to a boil in a saucepan,
stirring to dissolve the sugar. Remove from the heat; add 12 chamomile tea bags and steep
5 minutes. Strain into a pitcher, gently pressing on the solids. Stir in 3 cups cold water and
1 cup vodka. Chill. Pour into 6 tall ice-filled glasses. Garnish with sliced strawberries.

PEACH-THYME ICED TEA RICKEY

Steep 8 white tea bags in 6 cups boiling water, 8 minutes. Discard the tea bags; chill the
tea. Meanwhile, bring ⅔ cup each water, sugar and lemon thyme sprigs to a simmer in
a saucepan, stirring to dissolve the sugar. Let cool, then strain and chill. Puree 1 chopped
peach in a blender with the tea, thyme syrup and 3 tablespoons lemon juice. Strain into a
pitcher and add 1 cup gin. Pour into 4 tall ice-filled glasses and garnish with lemon slices.

HIBISCUS ICED TEA MARGARITA

Brew ¾ cup strong hibiscus tea, then let cool. Combine the tea, ¾ cup tequila, ½ cup each
triple sec and lime juice and 4 teaspoons sugar in a cocktail shaker with ice. Strain into
4 short ice-filled glasses rimmed with salt. Garnish with lime wedges.

GINGER ICED TEA JULEP

Pour 1 liter ginger ale into a 9-by-13-inch baking dish. Freeze overnight. Bring 4 cups water,
½ cup sugar and 1 bunch mint to a boil in a saucepan, stirring to dissolve the sugar. Let cool
2 minutes, then add 3 black tea bags and let cool. Strain the tea into a pitcher and add
1½ cups bourbon. Scrape the ginger ale ice with a fork and divide among 8 short glasses.
Pour in the drink and garnish with mint.

APPLE ICED TEA PUNCH

Brew 2 cups strong apple spice tea, then let cool. Mix with 2 cups orange juice, 1 cup
apple juice and 2 cups ginger ale in a pitcher filled with ice. Add 1 cup light rum. Chill.
Pour into 6 tall ice-filled glasses and garnish with sliced apples.

For a mocktail version of any of these,

simply leave out the alcohol. They all
taste great as regular iced tea drinks.

42 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Salted Caramel Latte
Add 2 Tbsp. Torani Salted Caramel Syrup to 2 shots
espresso (or ½ cup strong brewed coffee) and 1 cup Salted Caramel Milkshake
milk, steamed. Blend 2 Tbsp. Torani Salted Caramel Syrup
with 1 ¾ cup vanilla ice cream and ¼ cup milk.

Caramel Barrel
Stir 1 Tbsp. Torani Salted
Caramel Syrup with 2 cups
root beer in a glass with ice.

Salted Caramel Cold Brew

Add 2 Tbsp. Torani Salted Caramel Syrup to
1 cup cold brew and milk to taste in a glass
filled with ice.
Salted Caramel Martini
Combine 1 Tbsp. Torani Salted Caramel Syrup with
2 Tbsp. vodka, 2 Tbsp. Irish cream liqueur, and ¼ cup
Celebration Cider
half & half in a shaker with ice, pour in a glass and
top with whipped cream. Mix 1 Tbsp. Torani Salted Caramel Syrup with 1 cup
sparkling apple cider in a glass filled with ice.

Mixes well
Torani flavors are crafted to bring out the best in your drink
so you can make something deliciously original.
America’s favorite since 1925

Available in the coffee & tea aisle of your Discover easy Torani recipes at
local grocer or Supercenter. www.torani.com. Scan for Torani
© 2024 Torani/R. Torre & Company recipe videos
 TIME FOR
Summer Pick out some
fun fillings and
get rolling!

Rolls RECIPES BY YOUNG SUN HUH

Cobb Salad
Summer
Rolls

44 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Shrimp
and Pork
Summer
Rolls

Banh Mi–
Style Summer
Rolls
PHOTOS: YUNHEE KIM; FOOD STYLING: CHRISTINE ALBANO;
PROP STYLING: PAM MORRIS.

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 45

 COBB SALAD SUMMER ROLLS BANH MI–STYLE SUMMER ROLLS
ACTIVE: 50 min l TOTAL: 1 hr l MAKES: 8 ACTIVE: 1 hr l TOTAL: 1 hr l MAKES: 8

4 slices bacon 1 cup shredded rotisserie FOR THE PICKLED 1 clove garlic, minced
1 large ear of corn, shucked chicken VEGETABLES 1 tablespoon vegetable oil
Kosher salt 16 fresh basil leaves 1 4-ounce piece daikon, 2 tablespoons mayonnaise
1 large plum tomato, 8 round rice paper peeled and cut into 1 tablespoon sriracha
ends trimmed wrappers (8½ inches matchsticks 8 butter lettuce leaves
2 cups shredded in diameter) 1 carrot, peeled and cut 3 scallions, thinly sliced
iceberg lettuce Freshly ground pepper into matchsticks 1 jalapeño pepper,
½ avocado, cut into Blue cheese dressing, for 4 teaspoons sugar thinly sliced
8 long slices serving (see below) Kosher salt 24 small cilantro sprigs
2 tablespoons rice vinegar 1 Persian cucumber, ends
1. Cook the bacon in a skillet over medium heat, turning occasionally, trimmed, cut lengthwise
until browned, 6 to 9 minutes; drain on a paper towel–lined plate. FOR THE TOFU AND ROLLS into 8 spears
Halve each piece crosswise and lengthwise to make 4 strips. 12 ounces extra-firm tofu 8 round rice paper
2. Bring a large saucepan of salted water to a boil. Add the corn 2 tablespoons soy sauce wrappers (8½ inches
and cook until tender, 1 to 3 minutes; remove and let cool. Cut 2 teaspoons sugar in diameter)
the corn kernels off the cob. 2 pinches of five-spice Lime wedges, for serving
3. Halve the tomato lengthwise. Scoop out the seeds with a spoon, powder
then slice each half into 8 long strips.
4. Put all the filling components (bacon, corn, tomato, lettuce, 1. Make the pickled vegetables: Combine the daikon, carrot,
avocado, chicken and basil) next to your cutting board. Fill a wide sugar and 1 teaspoon salt in a medium bowl. Toss until the sugar
shallow bowl with water. Submerge 1 wrapper in the water for a and salt start to dissolve. Add the vinegar and toss again. Set
few seconds, then place on your board (it will soften as it sits). aside 30 minutes, stirring occasionally.
5. Spread ¼ cup lettuce in a 3-by-5-inch rectangle along the 2. Meanwhile, prepare the tofu: Cut the tofu lengthwise into
bottom half of the wrapper closest to you. Top with 2 tomato four 1/2-inch-thick slabs. Blot dry on both sides. Stir together the
strips, 1 tablespoon corn, an avocado slice, 2 bacon strips and soy sauce, 2 tablespoons water, the sugar, five-spice powder
2 tablespoons chicken. Season with salt and pepper. Place and garlic in a small bowl. Heat the vegetable oil in a nonstick
2 basil leaves a bit farther up the wrapper. Fold in the sides of skillet over medium heat. Add the tofu and cook until golden,
the wrapper, then roll up tightly like a burrito. Cover with a damp 4 to 5 minutes per side. Reduce the heat to low; pour in the
kitchen towel until ready to serve. Repeat with the remaining soy sauce mixture and gently turn the tofu to coat. When the
ingredients. Serve the rolls with blue cheese dressing. pan is mostly dry, remove from the heat. Let the tofu cool, then
cut each slab lengthwise in half.
3. Mix the mayonnaise and sriracha in a bowl. Drain the pickled
BLUE CHEESE DRESSING vegetables and blot dry. Put all the filling components (pickled
Mix together 1 grated garlic clove, vegetables, tofu, sriracha mayonnaise, lettuce, scallions, jalapeño,
1/2 teaspoon grated lemon zest cilantro and cucumber) next to your cutting board. Fill a wide
and 2 teaspoons lemon juice in a shallow bowl with water. Submerge 1 wrapper in the water for a
medium bowl; let sit 5 minutes. few seconds, then place on your board (it will soften as it sits).
Add 3 tablespoons crumbled 4. Fold a piece of lettuce in half lengthwise and place it along the
blue cheese and mash with a fork. bottom third of the wrapper closest to you (trim if necessary).
Whisk in ¼ cup each buttermilk Spread some sriracha mayonnaise on the lettuce. Top with about
and sour cream, 1 tablespoon 2 tablespoons pickled vegetables, a few scallions, 2 jalapeño
mayonnaise, 2 teaspoons chopped rounds and 3 cilantro sprigs. Place 1 piece of tofu and 1 cucumber
dill, 1 teaspoon dijon mustard and spear a little farther up the wrapper. Fold in the sides of the
a pinch each of salt and pepper. wrapper, then roll up tightly like a burrito. Cover with a damp
kitchen towel until ready to serve. Repeat with the remaining
ingredients. Serve the rolls with lime wedges.

46 FOOD NETWORK MAGAZINE JUNE/JULY 2024

SHRIMP AND PORK
K SUMMER
SUM
MM ROLLS
ACTIVE: 45 min l TOTAL: 1 hr l MAKES: 8

Kosher salt ¾ cup mung bean sprouts

1 5-ounce boneless pork chop 24 large fresh cilantro leaves
(¾ to 1 inch thick) 24 fresh mint leaves
12 medium shrimp, peeled 8 stalks Chinese chives, cut into
and deveined 6-inch pieces (optional)
2½ ounces thin rice noodles 8 round rice paper wrappers
4 leaves green-leaf lettuce, (8½ inches in diameter)
halved lengthwise Peanut sauce, for serving (see below)

1. Fill a medium saucepan with 6 cups water and add 1 tablespoon salt. Bring to
a boil, then reduce the heat to medium-low and add the pork. Poach gently until
cooked through, 10 to 12 minutes. Remove with tongs to a paper towel–lined plate
to drain. Next, add the shrimp to the water and cook until pink and opaque, 1½ to
2 minutes. Remove to the same plate. When completely cooled, thinly slice the
pork and halve the shrimp lengthwise. Refrigerate if not using right away.
2. Cook the rice noodles as the label directs. Drain and rinse under cold water
until completely cooled.
3. Put all the filling components (pork, shrimp, noodles, lettuce, sprouts, cilantro,
mint and chives, if using) next to your cutting board. Fill a wide shallow bowl with
water. Submerge 1 wrapper in the water for a few seconds, then place on your board
(it will soften as it sits).
4. Divide the pork into 8 equal portions. Fold a piece of lettuce in half lengthwise
and place it along the bottom third of the wrapper closest to you. Top with about
2 tablespoons rice noodles, 1 tablespoon bean sprouts, 1 portion sliced pork and
3 leaves each of cilantro and mint. Place a row of 3 shrimp halves, pink-side down,
farther up the wrapper (above the lettuce). Fold in the sides of the wrapper, then
place a piece of chive (if using) above the shrimp with one end sticking out. Roll up
tightly like a burrito. Cover with a damp kitchen towel until ready to serve. Repeat
with the remaining ingredients. Serve with peanut sauce. DELICIOUS
PEANUT SAUCE
RESULTS.
Heat 1 teaspoon vegetable oil in a
small saucepan over medium heat.
Add 1 minced garlic clove; stir
EASY
30 seconds. Stir in 1/4 cup each hoisin
sauce and water, 2 tablespoons CLEANING.
peanut butter and 1 teaspoon chili-garlic
sauce until combined. Bring to a simmer,
then remove from the heat and stir in SHOP THE ENTIRE
1 teaspoon rice vinegar; let cool. Transfer COLLECTION AT
to a bowl and top with 1 tablespoon GOODHOUSEKEEPING.COM/
crushed roasted peanuts. KITCHENWARE

© 0 3 QVC, Inc. All ights eserved. QVC

Q C and Q
are registered service marks of Marks, Inc.
 TASTES LIKE TR ADITION
IN THE MAKING.

M A D E W I T H M I L K F R O M G R A S S - F E D C O W S T H AT
G R A Z E O N T H E L U S H PA S T U R E S O F I R E L A N D.
 BEHOLD
THE

TOMATO
SANDWICH
There’s more than one way to build it.
PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAIGE HICKS.

w hen tomatoes are in season, you don’t need much more than a knife to enjoy
them. Consider the classic tomato sandwich: a brilliantly simple Southern
favorite built with white bread, mayonnaise and a little salt and pepper.
It’s basically just a way to eat a raw, juicy tomato without getting your hands dirty. Its
origins are murky, but one of the earliest references to the idea was found in a Virginia
newspaper in 1911. We’re not surprised that it has stood the test of time! Grab some white
bread and make the original or turn the page to try some fun versions from our test kitchen.

RECIPES BY YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON

JUNE/JULY
MONTH 2024
2024 FOOD NETWORK MAGAZINE 49
 TOMATO, PANCETTA
AND ARUGULA SANDWICH
Mix 2 tablespoons mayonnaise and 1 tablespoon
pesto; spread on the cut sides of a split piece of
focaccia. Layer thick tomato slices, cooked pancetta
slices and a handful of arugula on 1 focaccia half.
TOMATO GRILLED CHEESE
Spread dijon mustard on 2 slices sourdough
Season with pepper and top with the other half. bread. Top 1 slice with ½ cup shredded dill
havarti, some shaved red onion, thick tomato
slices, another ½ cup cheese and the other
bread slice. Cook in a buttered nonstick skillet
over medium-low heat until browned and the
cheese has melted, 3 minutes per side, adding
more butter as needed. Sprinkle with salt.

50 FOOD NETWORK MAGAZINE JUNE/JULY 2024

TOMATO-FRITTATA SANDWICH
Preheat the oven to 350˚. Whisk 6 eggs with
¼ cup chopped parsley, 2 chopped scallions and TOMATO AND SMOKED
½ teaspoon each kosher salt and pepper. Melt
2 teaspoons butter in a medium ovenproof skillet
SALMON SANDWICH
Mix together 2 ounces softened cream cheese,
over medium heat. Add the egg mixture and let
1½ tablespoons chopped chives, 1 tablespoon
the bottom set, then bake until fully set, 8 to
crème fraîche, 1 teaspoon grated lemon zest and
10 minutes. Brown 4 thick tomato slices in a
¼ teaspoon each kosher salt and pepper until
buttered skillet, 1 minute per side; season with salt
smooth. Spread on 2 slices pumpernickel bread.
and pepper. Punch out four 3-inch rounds of the
Top 1 piece of bread with thin tomato slices and
frittata; set on the bottoms of 4 toasted English
season with salt and pepper. Top with 1½ ounces
muffins. Top each with a slice of cheddar and bake
smoked salmon and the other bread slice.
2 minutes to melt. Top each with a tomato slice,
hot sauce and the English muffin tops.

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 51

 All
A
Together Try Ina Garten’s take on a
shrimp boil: Throw everything
into a roasting pan instead!
Now
i n the summer when I have guests
for dinner, I love to keep things
very casual—not just for the guests
but for me too. I make a one-pan
dinner like this shrimp boil that I can
pan goes right in the middle of the
table, with yesterday’s newspaper
as the “tablecloth.” I bring out some
cold beers, put on a summer playlist
and we all roll up our sleeves and dig
serve family-style straight from the in. Give it a try, and don’t forget the
oven. It’s shrimp, kielbasa, potatoes finger bowls and lots of paper napkins!
and fresh corn roasted all together
with lots of spices, then the roasting

OVEN-ROASTED SOUTHERN “SHRIMP BOIL”

ACTIVE: 15 min l TOTAL: 50 min l SERVES: 4

1 pound small (1-inch diameter) 1. Preheat the oven to 425˚.

Yukon Gold potatoes, halved 2. In a large (13-by-16-inch) roasting pan, toss the potatoes
Good olive oil with 1½ tablespoons olive oil, 1½ teaspoons Old Bay Seasoning,

RECIPE FROM GO-TO DINNERS. COPYRIGHT © 2022 BY INA GARTEN. PHOTOGRAPHS COPYRIGHT © 2022
Old Bay Seasoning ½ teaspoon salt and ¼ teaspoon pepper. Spread the potatoes
Kosher salt and freshly ground black pepper in a single layer, cut sides down, and roast for 12 minutes.
3 ears corn, husked and cut crosswise in 3. Meanwhile, place the corn in a medium bowl, add

BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE.

1½-inch chunks (see note) 1½ tablespoons olive oil, 1½ teaspoons Old Bay Seasoning,
1 pound smoked kielbasa, sliced ½-inch-thick ½ teaspoon salt and ¼ teaspoon pepper and toss well.
diagonally When the potatoes have cooked for 12 minutes, turn them
1½ pounds large (16 to 20 count) shrimp with a small spatula and spread out in the pan. Add the
in the shell corn and kielbasa and roast for 10 minutes.
2½ tablespoons minced fresh parsley 4. Meanwhile, place the shrimp in the same bowl and
2 lemons toss with 1½ tablespoons olive oil, 2 teaspoons Old Bay
Seasoning, ½ teaspoon salt and ¼ teaspoon pepper.
Add the shrimp to the pan and roast for 10 to 15 minutes
longer, tossing halfway through with a large metal spatula,
until the shrimp are just cooked.
5. Sprinkle with the parsley and the juice of one lemon.
For more great recipes,
Cut the second lemon in wedges. Serve hot in large bowls
check out Ina’s latest with the lemon wedges and an extra bowl for discarding the
cookbook, Go-To Dinners corn cobs and shells.
($35, Clarkson Potter).
NOTE: If the corn is starchy, boil it for 3 to 5 minutes before
adding it to the pan.

52 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 “A Southern
shrimp boil is like
a New England
clambake but less
complicated to
prepare,” Ina says.
“Usually everything is
boiled in a big pot,
but I roasted it
instead.”

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 53

Pop Star!
The secret to these barbecue favorites is a can of Pepsi.
RECIPES BY YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON
 This barbecue
sauce gets its rich,
slightly sweet flavor
and dark color from
Pepsi. Be sure to
serve the extra sauce
on the side!

COLA-GLAZED BABY BACK RIBS

ACTIVE: 30 min l TOTAL: 2 hr 30 min (plus refrigerating)
SERVES: 6 to 8

FOR THE RIBS

3 racks baby back ribs (1¼ to 1½ pounds each)
Kosher salt and freshly ground pepper
⅓ cup packed dark brown sugar
2 tablespoons paprika
1 tablespoon ground allspice
1 tablespoon garlic powder
1 tablespoon ground coriander

FOR THE SAUCE

1 12-ounce can cola (1½ cups)
1 cup ketchup
¼ cup distilled white vinegar
¼ cup packed dark brown sugar
¼ cup molasses
2 tablespoons Worcestershire sauce
Freshly ground pepper

1. Make the ribs: Season each rack of ribs with salt

and pepper. Stir together the brown sugar, paprika,
allspice, garlic powder and coriander in a small bowl.
Season the ribs on both sides with the spice mixture.
Wrap in plastic wrap and refrigerate at least 4 hours
or up to overnight.
PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP STYLING: PAIGE HICKS.

2. Preheat the oven to 325˚. Put the ribs on a rack

set on a rimmed baking sheet, meat-side up. Bake
until browned and slightly tender, rotating the
baking sheet every 30 minutes, about 1½ hours.
3. Meanwhile, make the sauce: Combine the
cola, ketchup, vinegar, brown sugar, molasses,
Worcestershire sauce and 1 teaspoon pepper in a
medium saucepan. Bring to a boil, then reduce the
heat and simmer until thickened, 20 to 25 minutes
(you should have about 1¾ cups sauce).
4. Brush the cooked ribs all over with about half of the
sauce. Bake until the sauce caramelizes slightly and
the ribs are tender, about 30 minutes. Remove from
the oven and brush with more sauce, reserving some
to serve on the side. Let the ribs rest for 10 minutes,
then slice and serve with the remaining sauce.
PRESENTED BY

JUNE/JULY
MONTH 2024 FOOD NETWORK MAGAZINE 55
 Pepsi does
double duty in this
steak recipe: It’s in
the marinade and the SKIRT STEAK LETTUCE CUPS
sauce. The sweetness WITH GINGER-COLA SAUCE
pairs well with the ACTIVE: 40 min l TOTAL: 1 hr 40 min l SERVES: 6 to 8
spicy chile pepper.
2¼ pounds skirt steak
Kosher salt and freshly ground pepper
4 large scallions, white and light green
parts only
1 2-inch piece fresh ginger, peeled and
roughly chopped
3 cloves garlic, roughly chopped
2 stalks lemongrass, tough outer layer removed,
roughly chopped
1 Thai chile pepper, roughly chopped
½ cup packed dark brown sugar
¼ cup fish sauce
1 12-ounce can cola (1½ cups)
Vegetable oil, for the grill
2 heads butter lettuce
Cooked rice vermicelli, julienned carrots,
chopped fresh mint, chopped peanuts
and lime wedges, for serving

1. Prick the skirt steak all over with a fork, season

with salt and pepper and place in a 9-by-13-inch
baking dish. Roughly chop the scallions, then
place in a food processor with the ginger, garlic,
lemongrass, chile and brown sugar. Pulse until the
mixture is finely chopped. With the motor running,
slowly add the fish sauce and then ¾ cup cola;
process until smooth. Season with salt and pepper,
then pour over the steak, flipping the meat to coat.
Transfer to the refrigerator and marinate at least
1 hour and up to 1 day.
2. Preheat a grill to medium. Lift the steak from
the marinade with tongs, allowing the excess
to drip off, and set aside. Transfer the marinade to
a small saucepan with the remaining ¾ cup cola.
Bring to a boil, then reduce the heat to medium-low
and rapidly simmer until the sauce is reduced by
one-third, 7 to 9 minutes. Season with salt and
pepper, if necessary. Strain the sauce through a
fine-mesh sieve into a small serving bowl.
3. Oil the grill grates. Grill the steak until well marked,
2 to 4 minutes, then flip and continue cooking, 2 to
3 more minutes for medium-rare, depending on the
thickness of the steak. Transfer to a cutting board,
tent with foil and let rest at least 5 minutes.
4. Thinly slice the steak. Assemble in lettuce cups
along with the noodles, carrots, mint and peanuts.
Drizzle with the sauce. Serve with lime wedges.
 This pork
becomes fall-apart
tender after an hour
in an Instant Pot with
some Pepsi. Reduce
the cooking liquid to
serve on the side.

INSTANT POT HOISIN-COLA PULLED PORK SANDWICHES

ACTIVE: 45 min l TOTAL: 2 hr l SERVES: 8

Kosher salt and freshly ground pepper 1. Rub the pork with ½ teaspoon each salt and pepper. Let sit for 15 minutes.
4 pounds boneless pork butt, trimmed of 2. Meanwhile, combine the cola, hoisin sauce, ketchup, soy sauce and brown sugar
excess fat and cut into 6 pieces in an Instant Pot and whisk to combine. Add the dried chiles, scallions and orange
1 cup cola zest strips. Add the pork to the Instant Pot and turn the pieces to coat all over.
¼ cup hoisin sauce Put on and lock the lid, making sure the steam valve is in the sealing position.
¼ cup ketchup Set to pressure-cook on high for 1 hour.
2 tablespoons soy sauce 3. After the pressure-cook cycle is complete, carefully turn the steam valve to the
2 tablespoons packed light or venting position to release the pressure. Being careful of any remaining steam,
dark brown sugar unlock and remove the lid. Transfer the pork to a large bowl to cool slightly.
4 dried red chile peppers Remove and discard the chiles, scallions and orange zest strips from the cooking
2 scallions, halved crosswise liquid with a slotted spoon.
2 wide strips orange zest 4. Switch the Instant Pot to the sauté setting and simmer the cooking liquid,
(about 3 inches long each) skimming any fat that rises to the top, until lightly thickened and reduced by about
3 tablespoons rice vinegar, plus more to taste one-third, about 15 minutes; you should have about 2½ cups. Stir in the rice vinegar;
8 sesame hamburger buns, toasted taste and add more vinegar, if desired.
Coleslaw, cucumber slices and/or fresh cilantro, 5. Shred the pork, discarding any large pieces of fat. Toss with 1 cup of the reduced
for topping cooking liquid; add more cooking liquid as needed. Serve the pulled pork on the buns
with coleslaw, cucumber slices and/or cilantro and more of the cooking liquid.

JUNE/JULY
MONTH 2024 FOOD NETWORK MAGAZINE 57
 LEMON-LIME COLA
CHICKEN WINGS
ACTIVE: 40 min l TOTAL: 45 min l SERVES: 4

1 12-ounce can cola (1½ cups) 1. Preheat a grill to medium. Pour the cola into a small saucepan and bring to
2 cups packed fresh cilantro a boil over high heat; cook until reduced to about ¼ cup, 12 to 15 minutes.
3 scallions, coarsely chopped Let cool, about 5 minutes.
1 jalapeño pepper, stemmed, seeded 2. Combine the cooled cola reduction, cilantro, scallions, jalapeño, lemon zest
and coarsely chopped and juice, lime zest and juice, garlic, vegetable oil and 1 teaspoon salt in a
Grated zest and juice of 1 lemon, blender. Blend on high speed to make a smooth, bright green sauce. Pour into
plus wedges for serving a large bowl and set aside.
Grated zest and juice of 1 lime, 3. Season the wings all over with 2 teaspoons salt and a few grinds of pepper.
plus wedges for serving Oil the grill grates. Grill the wings, turning as needed, until crisp, golden brown
2 cloves garlic, crushed and peeled and cooked through, 16 to 18 minutes.
3 tablespoons vegetable oil, 4. Transfer the wings to the bowl with the sauce and toss to evenly coat. Return
plus more for the grill to the grill and continue to cook, turning as needed, until crisp and charred in
Kosher salt and freshly ground pepper spots, 3 to 5 more minutes. Serve with lemon and lime wedges.
3 pounds split chicken wings

We love
squeezing citrus
wedges into Pepsi, so
we figured why not make
a citrus-cola sauce! Turns
out the combo tastes
great with grilled
chicken wings.

58 FOOD NETWORK MAGAZINE JUNE/JULY

MONTH 20242024
 LY N
O O K
BR UND!
BO m
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C’s l, now
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 Food Network
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 Good
What’s even better
than a burger?
A stuffed one!
Stuff
PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.

RECIPES BY STEVE JACKSON JUNE/JULY 2024 FOOD NETWORK MAGAZINE 61

 This famous
burger originated in
Minneapolis, where two
bars claim to have created
it: Matt’s Bar spells it
Jucy, the 5-8 Club
spells it Juicy.

JUICY LUCYS ACTIVE: 25 min l TOTAL: 30 min l MAKES: 4

1½ pounds ground beef 1. Combine the ground beef, Worcestershire sauce, 1½ teaspoons salt and ½ teaspoon pepper
1 tablespoon Worcestershire sauce in a medium bowl. Mix with your hands until evenly combined. Divide into 8 equal portions,
Kosher salt and freshly ground pepper then flatten into thin patties, about 4 inches wide. Put 6 squares of cheese in the center
6 slices American cheese, each slice of 4 of the patties, fanned out into a circle, leaving about a ¾-inch border. Top each with
cut into 4 squares another patty, then press and pinch the edges to seal. Shape each into an even 4-inch-wide,
2 tablespoons vegetable oil 1-inch-thick patty.
4 hamburger buns, toasted if desired 2. Heat the vegetable oil in a large skillet over medium heat or preheat a grill to medium and oil
Lettuce leaves, sliced tomato, sliced the grates. Add the patties and cook until browned on one side, about 4 minutes. Carefully flip
red onion, pickles, ketchup and and cook until browned on the second side, 3 to 5 more minutes for medium-rare to medium.
mustard, for topping Transfer to a rack set on a baking sheet or to a paper towel–lined plate.
3. Put lettuce and the patties on the buns. Top with tomato, onion, pickles, ketchup and mustard.

62 FOOD NETWORK MAGAZINE JUNE/JULY 2024

QUESO-STUFFED BURGERS
ACTIVE: 30 min l TOTAL: 30 min l MAKES: 4

1½ pounds ground beef

Kosher salt and freshly ground pepper
1 teaspoon chipotle chile powder
1 teaspoon ground cumin
4 slices Velveeta or American cheese,
each slice cut into 4 squares
¼ cup canned diced tomatoes and chiles
(such as Rotel) or pico de gallo, drained
1 scallion, thinly sliced
2 tablespoons vegetable oil
4 sesame hamburger buns, toasted if desired
Sliced tomato, sliced avocado or guacamole
and chipotle mayonnaise, for topping

1. Combine the ground beef, 1½ teaspoons salt,

½ teaspoon pepper, the chile powder and cumin in
a medium bowl. Mix with your hands until evenly
combined. Divide into 8 equal portions, then
flatten into thin patties, about 4 inches wide.
Put 4 squares of cheese in the center of 4 of
the patties, fanned out into a circle, leaving a
¾-inch border. Top each with 1 tablespoon of the
tomatoes or pico de gallo and some sliced scallion.
Top each with another patty, then press and
pinch the edges to seal. Shape each into an even
4-inch-wide, 1-inch-thick patty.
2. Heat the vegetable oil in a large skillet over
medium heat or preheat a grill to medium and
oil the grates. Add the patties and cook until
browned on one side, about 4 minutes. Carefully
flip and cook until browned on the second side,
3 to 5 more minutes for medium-rare to medium.
Transfer to a rack set on a baking sheet or to a
paper towel–lined plate.
3. Put the patties on the buns and top with
tomato, avocado and chipotle mayonnaise.

American cheese
and Velveeta are both
great for stuffed
burgers. They melt
well, so you’ll get that
signature ooze!
BLUE CHEESE BUTTER BURGERS ACTIVE: 40 min l TOTAL: 40 min (plus 1 hr chilling) l MAKES: 4

4 tablespoons unsalted butter, 1. Combine the butter, blue cheese, mustard and chives in a medium bowl. Season with salt
at room temperature and pepper and beat with a rubber spatula or mixer until smooth and combined. Transfer
½ cup crumbled blue cheese, the blue cheese butter to a sheet of parchment paper or plastic wrap, then roll up into a log,
at room temperature about 1½ inches wide and 3 inches long. Refrigerate until firm, at least 1 hour.
½ teaspoon dijon mustard, 2. Combine the ground beef, Worcestershire sauce, 1½ teaspoons salt and ½ teaspoon
plus more for topping pepper in a medium bowl. Mix with your hands until evenly combined. Divide into
1 tablespoon finely chopped chives 8 equal portions, then flatten into thin patties, about 4 inches wide. Slice the blue cheese
Kosher salt and freshly ground pepper butter into 4 thick rounds. Center a butter round on 4 of the patties, then top with the
1½ pounds ground beef remaining patties and press and pinch the edges together to seal. Shape each into an
1 tablespoon Worcestershire sauce even 4-inch-wide, 1-inch-thick patty.
2 tablespoons vegetable oil 3. Heat the vegetable oil in a large skillet over medium heat or preheat a grill to medium and
4 hamburger buns, toasted if desired oil the grates. Add the patties; cook until browned on one side, about 4 minutes. Carefully flip
Sliced red onion and arugula, for topping and cook until browned on the second side, 3 to 5 more minutes for medium-rare to medium.
Transfer to a rack set on a baking sheet or to a paper towel–lined plate.
4. Put the patties on the buns. Top with red onion, arugula and mustard.

64 FOOD NETWORK MAGAZINE JUNE/JULY 2024

I love the smell
of the grill on
my clothes—
it’s one of my
favorite things
in the world.

Find more of Tyler’s

cookout recipes in
his new cookbook,
American Grill ($35,
Abrams Books).
 Grilled Chicken
T yler’s way Try the chef’s foolproof method
from his new cookbook.

w hen Tyler Florence isn’t shooting a TV show

or cooking at one of his restaurants, you can
usually find him at the grill in his Northern
EXCERPT FROM THE NEW BOOK AMERICAN GRILL: 125 RECIPES FOR MASTERING LIVE FIRE BY TYLER FLORENCE. TEXT COPYRIGHT © 2024 BY TYLER FLORENCE. PHOTOS COPYRIGHT © 2024 BY JASON PERRY. PUBLISHED BY ABRAMS.

California backyard. “It’s my happy place,” says the host of

The Great Food Truck Race. Make that happy places—plural.
Tyler has seven different grills on his patio, an area he
lovingly refers to as his grill park. “I’ll cook out there rain
or shine,” he says. “That solo time is how I recharge my
batteries.” This passion inspired Tyler’s latest cookbook,
American Grill, which is full of recipes for every kind of
cookout food—including his go-to method for chicken.
“Grilling bone-in chicken is challenging because the meat
often winds up dry or undercooked while the outside gets
charred,” Tyler says. To solve the problem he bakes the
chicken in a low oven, then finishes it on the grill to crisp the
skin and get that smoky flavor. It’s the reverse of what many
grillers do, but it works every time.
—Erin Zammett Ruddy

REVERSE-SEARED GRILLED CHICKEN ACTIVE: 40 min l TOTAL: 1½ hr l SERVES: 4 to 6

1 whole chicken (3 to 4 pounds), 4. Set up the grill: Preheat a charcoal or

broken down into 10 pieces gas grill to medium-high heat, and set it REVERSE-SEAR DRY BRINE
Reverse-Sear Dry Brine (see right) up with two zones: a hot side and cold
2 tablespoons fresh thyme leaves
(less hot) side, for direct and indirect
2 tablespoons fresh rosemary
1. Slow-bake the chicken: Preheat the cooking. You want the temperature to
leaves
oven to 220˚—be sure not to have it on hover around 400˚.
Grated zest of 1 to 2 lemons
the convection setting. Line a sheet pan 5. Reverse-sear the chicken: Place the
4 cloves garlic, grated on a
with parchment paper. chicken on the hot side of the grill. Rotate
Microplane
2. In a large bowl, toss the chicken with and flip every 5 minutes from the hot
5 teaspoons kosher salt
the dry brine ingredients. Mix well until side to the cooler side to create an even
1½ teaspoons sugar
everything is coated. sear on the chicken without burning it.
1 teaspoon freshly ground
3. Arrange the chicken on the lined pan. Cook until a thermometer inserted into
black pepper
Transfer to the oven and bake until an the thickest part of the thigh reads 155˚,
⅓ cup extra-virgin olive oil
instant-read thermometer inserted into about 12 minutes. Remove the chicken
the thickest part of the thigh reads 130˚, from the grill and let rest before serving.
In a medium bowl, stir together all
about 40 minutes. Remove from the
of the ingredients until well blended.
oven to rest. At this point the chicken is
Use immediately. Makes about ½ cup.
partially cooked.

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 67

 I like to grill
bone-in chicken
because it stays
nice and juicy.
Plus the flavor
is just better
than boneless.

REVERSE-SEARED
GRILLED HULI HULI
CHICKEN
ACTIVE: 1 hr l TOTAL: 1½ hr
SERVES: 4 to 6

FOR THE CHICKEN AND SAUCE

Reverse-Seared Grilled Chicken
(see page 67)
½ cup ketchup
½ cup pineapple juice
⅓ cup brown sugar
¼ cup soy sauce
2 tablespoons rice vinegar 1. Dry-brine and slow-bake the chicken as directed in the recipe.
1 tablespoon grated fresh ginger 2. While the chicken is baking in the oven, make the huli huli sauce on the stovetop.
1 tablespoon grated green onions In a small pot, combine all the sauce ingredients and whisk together well. Bring to a
1 tablespoon grated garlic quick simmer over medium heat to melt the sugar and let the ginger, green onions
1½ tablespoons sambal oelek and garlic extract a bit. Let cool before using.
3. Set up the grill. Follow the directions for grilling the chicken (page 67) and baste
FOR THE ACCOMPANIMENTS it occasionally with the huli huli sauce as it cooks.
1 pound sweet Italian red peppers 4. Brush the red peppers and pineapple with a little bit of olive oil and season lightly
1 pineapple, peeled, cored and cut into with salt and pepper. Place on the hot side of the grill. Cook the pineapple for 8 to
½-inch rings 10 minutes, flipping once halfway through cooking. Keep the peppers on a few minutes
Extra-virgin olive oil, for brushing longer until the chicken is done, turning often, until slightly charred and softened.
Kosher salt and freshly ground black pepper 5. Plate the chicken with the peppers and pineapple. Garnish with thinly sliced
Sliced green onions, for garnish green onions and sesame seeds. Serve immediately.
Sesame seeds, for garnish

68 FOOD NETWORK MAGAZINE JUNE/JULY 2024

REVERSE-SEARED GRILLED CHICKEN WITH PICCATA BUTTER
ACTIVE: 1 hr l TOTAL: 1½ hr l SERVES: 4 to 6

FOR THE CHICKEN AND PICCATA BUTTER 1. Dry-brine, slow-bake and reverse-sear the chicken as directed in the recipe.
Reverse-Seared Grilled Chicken 2. Meanwhile, make the piccata butter: Set a small grill-safe pot with the
(see page 67) butter and olive oil on the grill and cook until the butter begins to break
1 stick unsalted butter and bubble.
¼ cup extra-virgin olive oil 3. While the butter and oil are heating, place the garlic, anchovies and salt
2 cloves garlic, peeled on a cutting board and roughly chop it all together. Once chopped up, use
2 oil-packed anchovy fillets the edge of your knife to scrape the anchovy/garlic/salt mixture into a paste.
1 teaspoon kosher salt Transfer to a small bowl and add the capers and lemon segments to it.
1½ tablespoons brined capers, drained 4. Once the oil and butter have heated, add the anchovy mixture to the pot
2 lemons, segmented and diced and cook for 2 to 3 minutes to release all the flavors. Add the minced chives
½ bunch fresh chives, minced and parsley to the pot right before you serve it.
¼ bunch fresh parsley, minced 5. Place the chicken on a large platter and pour the piccata butter evenly over
the top. Garnish with lemon wedges, parsley leaves and Parmigiano-Reggiano
FOR GARNISH cheese. Serve warm.
Lemon wedges
Parsley leaves
Parmigiano-Reggiano cheese

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 69

REVERSE-SEARED Tyler is hosting
GRILLED CHICKEN a new season of
WITH BARBECUE SAUCE The Great Food
Truck Race! Catch
ACTIVE: 1 hr l TOTAL: 1½ hr
SERVES: 4 to 6
the premiere on
Sunday, June 30,
Reverse-Seared Grilled Chicken at 8 p.m. ET.
(see page 67)
1 slice bacon
1 bunch fresh thyme
2 tablespoons extra-virgin olive oil
½ yellow onion, diced
2 cloves garlic, sliced
2 cups ketchup
4 tablespoons brown sugar
¼ cup molasses
2 tablespoons red wine vinegar
1 tablespoon mustard powder
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika
Freshly ground black pepper
Fried pickles (optional; see note)

1. Dry-brine and slow-bake the chicken as

directed in the recipe.
2. While the chicken is slow-baking in the
oven, make the BBQ sauce on the stovetop.
Wrap the bacon slice around the bunch
of thyme and tie it together with a bit of
cooking twine.
3. In a medium saucepan, heat the oil over
medium heat. Place the bacon-wrapped
thyme in the pan and cook until the bacon
starts to get crispy, about 4 minutes. Add
the onion and garlic to the bacon grease
and sauté until they begin to caramelize,
about 5 minutes.
4. Add the ketchup, brown sugar, molasses,
vinegar, mustard powder, cumin and
paprika. Season with black pepper and mix
well. Let come to a boil, reduce the heat
and simmer for 2 to 3 minutes. Discard the
bacon-wrapped thyme.
5. Set up the grill. Follow the directions for
grilling the chicken (page 67) and baste
it occasionally with the BBQ sauce as it
cooks. Serve hot with extra sauce on the
side, topped with fried pickles, if desired.

NOTE: To make fried pickles, dip bread-

and-butter or dill pickle slices into a dredge
made from ¾ cup flour, ¼ cup polenta,
2 teaspoons kosher salt, 1 teaspoon onion
powder and 1 teaspoon garlic powder The reverse-sear method
mixed together. Shallow-fry the pickles
until the coating is crisp and golden. Drain lets the oven do most
on paper towels.
of the work for you!

70 FOOD NETWORK MAGAZINE JUNE/JULY 2024

© 2024 Reynolds Consumer Products, LLC.
 OT A T O S A L A
P every which way 6 D
Make some new versions this summer.
RECIPES FROM FOOD NETWORK KITCHEN

BACON-RANCH: KANA OKADA. TOMATO-POTATO AND RED, WHITE AND BLUE: RYAN LIEBE.

72 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 TOMATO-POTATO
SALAD WITH OLIVE
VINAIGRETTE
%
Cook 2 pounds small Yukon Gold potatoes
in salted simmering water until tender, about
20 minutes; drain and cool, then halve and
place in a shallow bowl. Add 2 pounds chopped
beefsteak tomatoes. Whisk together ½ cup
olive oil and ¼ cup white wine vinegar in a bowl;
season with salt and pepper, then stir in ⅓ cup
pitted niçoise olives and 2 diced celery stalks.
Drizzle over the salad. Top with ¼ cup each
chopped celery leaves, torn basil and chopped
chives; season with salt and pepper.

BACON-RANCH
POTATO SALAD
%
Cook 2 pounds quartered small
red potatoes in salted simmering
water until just tender, about
10 minutes; drain. Mix ⅔ cup
mayonnaise, ¼ cup buttermilk
and 2 tablespoons cider vinegar
in a large bowl; add 1 minced
garlic clove, ½ cup chopped
celery, 2 chopped scallions,
1 teaspoon sugar and salt
and pepper to taste. Add the
potatoes and toss, then cover
and chill. Add 6 slices crumbled
cooked bacon and toss again
before serving.

Never drop your

potatoes into boiling RED, WHITE AND BLUE
water; they’ll cook
POTATO SALAD
%
unevenly. Put them in
a pot, cover with cold
water (and some salt),
Cook 2½ pounds chopped mixed red, white and blue potatoes in salted simmering
bring to a boil, then
water with 2 tablespoons white wine vinegar and 2 garlic cloves until the potatoes
reduce to a simmer.
are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with
1½ cups halved cherry tomatoes, ⅓ cup chopped basil and 2 tablespoons each
chopped scallions and parsley. Drizzle with ¼ cup olive oil and 2 more tablespoons
white wine vinegar, season with salt and pepper and toss.

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 73

 PICKLE
POTATO SALAD
%
Cook 2 pounds chopped peeled
russet potatoes in salted simmering
water until tender, 10 minutes.
Drain and toss with 2 tablespoons
cider vinegar and ½ teaspoon
kosher salt, then cool 10 minutes.
Whisk together 1 cup mayonnaise,
¼ cup sour cream, 2 tablespoons
each pickle brine and mustard and
½ teaspoon sugar in a large bowl;
stir in ⅓ cup chopped dill pickles,
3 chopped celery stalks, 4 thinly
sliced scallions and ¼ cup chopped
parsley. Add the potatoes and
toss; season with salt and pepper
and stir in 3 chopped hard-boiled
eggs. Cover and chill. Sprinkle with
paprika before serving.

Let cooked potatoes

cool slightly before tossing
them with a mayo-based
dressing. You want them to be
slightly warm so they soak up
the flavors, but not hot.
IN PARTNERSHIP WITH

HORSERADISH-DILL
POTATO SALAD
WITH SNAP PEAS
%
Cook 3 pounds quartered small red
potatoes in salted simmering water until
tender, 10 minutes; drain, then toss with
PICKLE: CON POULOS. HORSERADISH-DILL: RYAN LIEBE.

3 tablespoons cider vinegar and

½ teaspoon kosher salt and let cool. Whisk
together ½ cup each mayonnaise and sour
cream, 2 tablespoons each horseradish,
dijon mustard and water, ½ teaspoon
grated lemon zest, and salt and pepper
to taste in a large bowl. Add the potatoes,
8 ounces halved blanched snap peas,
2 sliced celery stalks, ½ cup chopped dill
and ¼ cup each chopped parsley and
chives; toss. Cover and chill.

74 FOOD NETWORK MAGAZINE JUNE/JULY 2024

HAIL,CAESAR! Food Network stars put their spin
on America’s favorite salad.

KARDEA BROWN’S
GRILLED ROMAINE CAESAR SALAD
ACTIVE: 25 min l TOTAL: 25 min l SERVES: 2

FOR THE CROUTONS 2. Meanwhile, make the dressing: Whisk

½ seeded hoagie roll, together the mayonnaise, mustard, anchovy
cut into 1-inch cubes paste, Worcestershire sauce, parmesan,
2 tablespoons olive oil garlic and ¼ teaspoon each salt and pepper.
1 teaspoon Miss Brown’s House Whisk in water, 1 teaspoon at a time, until
Seasoning (see recipe below) the dressing is thin enough to drizzle.
3. Make the salad: Heat a cast-iron grill pan
FOR THE DRESSING over medium-high heat. Brush the cut sides
¼ cup mayonnaise of the romaine halves with the olive oil and
1 teaspoon Creole or dijon mustard season with a pinch each of salt and pepper.
½ teaspoon anchovy paste Place the halves cut-side down on the pan
½ teaspoon Worcestershire sauce and cook until slightly charred, 2 minutes.
1 tablespoon freshly grated Place each half cut-side up on a plate.
parmesan cheese Drizzle with the dressing and top with the
1 clove garlic, minced croutons, parmesan and lemon zest.
Kosher salt and freshly ground pepper

FOR THE SALAD Miss brown’s

1 head romaine lettuce, house seasoning
halved lengthwise
Stir together 1 teaspoon each
1 tablespoon olive oil
garlic powder, onion powder,
Kosher salt and freshly ground pepper
sweet paprika, kosher salt and
2 tablespoons freshly grated
ground pepper in a bowl. Store
parmesan cheese
in an airtight container at room
1 teaspoon grated lemon zest
temperature for up to 3 months.
1. Make the croutons: Preheat the oven to
375˚. Toss the bread cubes with the olive oil
and House Seasoning in a medium bowl.
Spread in a single layer on a baking sheet
and bake until golden brown and toasted,
about 10 minutes. Let cool.

76 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

PHOTOS: KATE SEARS; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

“
This salad combines the right
amount of salt, acidity and smoky flavor,
and the Caesar dressing adds the perfect
“
amount of creaminess. Everyone raves
about this recipe!
SUNNY ANDERSON’S BIG KALE CAESAR
ACTIVE: 15 min l TOTAL: 15 min l SERVES: 2

FOR THE SALAD 1. Make the salad: In a large bowl, combine the kale and lemon juice.
8 cups shredded kale With your hands, massage the kale to make it more tender.
1 tablespoon fresh lemon juice 2. Make the dressing: In a medium bowl, mix together the mayonnaise,
1 heart romaine lettuce, thinly shredded mustard, Worcestershire sauce, lemon juice, parsley, anchovy paste and
¼ cup salted hulled sunflower seeds salt and pepper to taste.
10 to 12 cherry tomatoes, halved 3. Finish the salad: Add the romaine to the kale and toss to distribute.
1 avocado, cut into chunks Add the sunflower seeds and a drizzle of dressing and toss to coat.
2 to 3 handfuls parmesan crisps, crushed into bits Top with the tomatoes, avocado and parmesan crisps.

“
FOR THE DRESSING
¼ cup mayonnaise
1 tablespoon dijon mustard
1 teaspoon Worcestershire sauce I’m team texture, so the best parts
1 teaspoon fresh lemon juice of this salad are the sunflower seeds and
½ teaspoon lightly dried parsley

1
(such as Gourmet Garden)
tablespoon anchovy paste
Kosher salt and freshly ground pepper
“
parmesan crisps. I made it for Katie
[Lee Biegel] on The Kitchen and she
loved it, so that’s all that matters!
 C A R E S H E R E .

A N D H E R E .

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

Every Ingredient Has a Purpose.

Every Ingredient from Our Trusted Sources.
You care about the ingredients in your pet’s food. And so do we.
Proven nutrition is at the heart of what we do. But it’s not all we do.

See our commitment to ingredient integrity and responsible sourcing at

PURINA.COM/CARES.
 JET TILA’S CAESAR SALAD BITES
ACTIVE: 10 min l TOTAL: 25 min l SERVES: 2 to 4

“
FOR THE CROUTONS 1. Make the croutons: Preheat the oven to
1½ tablespoons extra-virgin olive oil, 375˚. Combine the olive oil and garlic in a
plus more for drizzling medium bowl and whisk 10 seconds. Add Caesar salad is
1 clove garlic, minced the bread cubes and toss to coat. Add the
1½ thick slices hearty bread, parmesan, season with salt and pepper and so easy to make,
cut into 1-inch cubes toss again. Transfer to a small baking sheet, and it’s way tastier
¼ cup grated parmesan cheese drizzle with a little more olive oil and bake
Kosher salt and freshly ground pepper until golden and crisp, about 15 minutes. when you do it
FOR THE DRESSING
2. Make the dressing: Combine the parmesan,
egg yolk, lemon juice, anchovies, garlic and
yourself. This is a
¼ cup grated parmesan cheese Worcestershire sauce in a food processor. recipe that can be
1 large egg yolk Pulse 3 or 4 times until well combined. While
enjoyed 365 days a
1 tablespoon fresh lemon juice
2 to 3 anchovies
2 cloves garlic
1 teaspoon Worcestershire sauce
the processor is running, drizzle in the olive oil
and process until a smooth emulsion forms,
about 30 seconds. Season generously with
salt and pepper.
“
year, but it’s also
a little cheffy.
½ cup extra-virgin olive oil 3. Make the salad: Tear off the leaves from the
Kosher salt and freshly ground pepper romaine heart and arrange on a platter. Place
a few croutons and tomato halves inside each
FOR THE SALAD leaf. Drizzle each leaf with about a tablespoon
1 heart romaine lettuce of dressing (you will have leftovers). Sprinkle
1 cup cherry or grape tomatoes, halved with parmesan, salt and pepper.
Grated parmesan cheese, for garnish
Kosher salt and freshly ground pepper

80 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

 PROMOTION

MORE REE,
ONLINE!

KERRYGOLD FOOD NETWORK™

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Find your nearest store at and more from Food Network knowing your food won’t slip
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Kohls.com/FoodNetwork.

SUMMER FEASTS FOOD NETWORK™

WITHOUT THE FUSS 4-PC. CONDIMENT SET

Prepping, cooking and cleaning up Whatever the occasion, this

after delicious summer meals is 4-pc. Condiment Set is perfect
easy with Reynolds. Whether it’s for for serving snacks, toppings,
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@foodnetmagpromo @foodnetworkmag
 JEFF MAURO’S MISO CAESAR SALAD

“
ACTIVE: 20 min l TOTAL: 20 min l SERVES: 4 to 6

FOR THE DRESSING 1. Make the dressing: Whisk together the

¼ cup mayonnaise mayonnaise, miso paste, lemon juice, My wife Sarah
2 tablespoons miso paste mustard, Worcestershire sauce and garlic in
2 tablespoons fresh lemon juice a medium bowl. While continuing to whisk, and I are obsessed
1 teaspoon dijon mustard slowly drizzle in the olive oil until smooth with Caesar salads,
1 teaspoon Worcestershire sauce and glossy. Add the parmesan and stir just
½ clove garlic, grated to combine; season with salt and pepper. especially with
½ cup olive oil
2 tablespoons grated parmesan cheese
2. Make the salad: Toss together the
romaine, napa cabbage and red cabbage
a charred steak
Kosher salt and freshly ground pepper in a large bowl. Pour half the dressing over and big glass
the salad and mix with tongs to coat.
FOR THE SALAD Taste the salad and add more dressing if
of pinot noir.
1 head romaine lettuce, chopped you like. (Store the remaining dressing in The addition of
(about 4 cups) an airtight container in the refrigerator.)
½ head napa cabbage, shredded
(about 2 cups)
¼ head red cabbage, shredded
(about 1 cup)
3. Transfer the salad to a serving bowl. Top
with the wontons and serve immediately.
“
miso amplifies the
already bold flavors
in the dressing.
½ cup crispy wontons

82 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

 Crunch
Anatomy of a
Sprinkle the biscuit
dough with turbinado
sugar before baking.

Peach
It adds extra texture
and caramelized
flavor.

Cobbler
Here’s how to make it just right.
RECIPE BY KHALIL HYMORE

CLASSIC PEACH COBBLER

ACTIVE: 30 min l TOTAL: 1 hr 20 min (plus cooling) l SERVES: 8 to 10

FOR THE FILLING

Unsalted butter, for the baking dish
3 pounds ripe peaches (6 to 8)
½ cup packed light brown sugar
½ cup granulated sugar
1 tablespoon lemon juice
¼ teaspoon kosher salt
3 to 4 tablespoons all-purpose flour

FOR THE TOPPING

1¾ cups all-purpose flour, plus more for dusting
¼ cup granulated sugar
1 tablespoon baking powder
¾ teaspoon kosher salt
1 stick cold unsalted butter, cut into small cubes
¾ cup buttermilk, well shaken
Turbinado sugar, for sprinkling
Vanilla ice cream or whipped cream, for serving

1. Make the filling: Preheat the oven to 350˚. Butter a 9-by-13-inch

baking dish. Pit and thinly slice the peaches, then toss in a large
bowl with the brown sugar, granulated sugar, lemon juice and
salt. Sprinkle with 3 tablespoons flour and toss to evenly coat,
adding another tablespoon flour if the peaches are very juicy.
Pour into the prepared baking dish.
2. Make the topping: Whisk together the flour, granulated sugar, Peaches
PHOTO: ANTONIS ACHILLEOS; FOOD STYLING: KAREN TACK;

baking powder and salt in a medium bowl. Cut in the butter Many recipes include
with your fingers or a pastry blender until the mixture looks like the extra step of blanching
coarse meal with pea-size bits of butter. Add the buttermilk and peeling the peaches,
and stir with a fork until a shaggy dough forms. Using 2 spoons, but that’s not necessary.
drop the dough over the peaches in an even layer (it’s OK The skins of fresh summer
if some of the peaches poke through), then sprinkle with peaches are thin and
PROP STYLING: PAIGE HICKS.

turbinado sugar. Bake until the biscuits are golden and tender, so you can
the filling is bubbling, about 50 minutes. Let cool at least leave them on.
20 minutes. Serve with ice cream or whipped cream.

84 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Topping
Be careful not to
overwork the dough
when you mix it. You
should still see bits of
butter, which help
yield light, fluffy
biscuits.

Juices
If your peaches are
especially ripe and juicy,
toss them with an extra
tablespoon of flour.
This will help thicken
the liquid. Why
the Name?
Food historians have
different theories about the
origin of the term cobbler.
Some say it refers to the
cobblestone-like topping;
others think the name refers
to the fact that the
dessert is cobbled
together.
 Cool &
Tropical These fun frozen treats will
transport you to paradise!

PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: SARAH SMART.

Tropical
Ice Cream
Terrine
RECIPES BY STEVE JACKSON AND AMY STEVENSON
Coconut-Mango-
Cherry Ice Pops

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 87

 Pineapple
Ice Cream
Bonbons

88 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 Blanket Fort
Dinosaur
Dad

Vanilla
Milk
Cream

The best things in life start

with the simplest ingredients.
TROPICAL ICE CREAM COCONUT-MANGO-CHERRY PINEAPPLE ICE CREAM
TERRINE ICE POPS BONBONS
ACTIVE: 40 min ACTIVE: 10 min ACTIVE: 40 min
TOTAL: 40 min (plus 7 hr freezing) TOTAL: 10 min (plus 6 hr freezing) TOTAL: 40 min (plus 2 hr freezing)
SERVES: 10 to 12 MAKES: about 12 MAKES: about 12

1½ cups coarsely crushed cookie crumbs 1 cup cubed ripe mango 1 pint mango or dulce de leche
(from 8 to 12 coconut or white 2 cups coconut milk yogurt ice cream
chocolate–macadamia nut cookies) ¼ cup unsweetened coconut cream 9 ounces white chocolate, chopped
¾ cup dulce de leche, warmed to make (not cream of coconut) ⅓ cup unrefined coconut oil
pourable, if necessary ½ cup agave syrup 1 cup freeze-dried pineapple
3 cups strawberry or cherry-vanilla 1 cup pitted Bing cherries Crushed freeze-dried raspberries or
ice cream, slightly softened (fresh or frozen) mango, for topping
3 cups mango ice cream
½ cup maraschino cherries, 1. Blend the mango, 1 cup yogurt, 1. Line a baking sheet with parchment paper
stems removed 2 tablespoons coconut cream and ¼ cup or a silicone baking mat. Use a 1½-inch
3 cups coconut ice cream agave in a blender on high speed until ice cream scoop to scoop about 12 balls
1½ cups cold heavy cream smooth. Pour into a liquid measuring of ice cream onto the baking sheet. Freeze
3 tablespoons confectioners’ sugar cup. Rinse out the blender and repeat the until solid, at least 2 hours.
¾ teaspoon pineapple extract process with the cherries and remaining 2. Combine the white chocolate and
¾ teaspoon pure vanilla extract 1 cup yogurt, 2 tablespoons coconut cream coconut oil in a heatproof bowl and set over
and ¼ cup agave. a saucepan of simmering water (do not let
1. Line a 9-by-5-inch loaf pan with plastic 2. Pour alternating layers of the mango the bowl touch the water). Cook, stirring,
wrap, leaving an overhang. Sprinkle the and cherry mixtures into about 12 ice pop until melted and smooth. Remove the bowl
bottom with ½ cup cookie crumbs, then molds. Lightly swirl the two colors together from the pan and let cool 15 minutes.
drizzle with ¼ cup dulce de leche. Spread with a pop stick or butter knife. Freeze until 3. Meanwhile, finely grind the freeze-
the strawberry ice cream over the crumbs in solid, at least 6 hours. To release the pops, dried pineapple in a spice grinder. Stir the
an even layer. Top with ½ cup more cookie run the sides of the molds briefly under pineapple into the cooled white chocolate.
crumbs and ¼ cup more dulce de leche. warm water. Strain the mixture through a fine-mesh
Freeze until somewhat firm, about 1 hour. sieve into a smaller bowl for dipping.
2. Add the mango ice cream, spreading it 4. Working quickly, dip the frozen ice cream
in an even layer. Press the cherries into the balls in the white chocolate mixture and
ice cream, then smooth the layer again. Top sprinkle with crushed freeze-dried fruit
with the remaining ½ cup cookie crumbs before the white chocolate hardens. Return
and ¼ cup dulce de leche. Freeze until to the baking sheet and freeze until ready
somewhat firm, about 1 hour. to serve.
3. Top the cake with the coconut ice cream,
spreading it evenly. Cover and freeze until
hardened, about 4 hours or overnight.
4. Remove the cake from the freezer and
lift it from the pan using the overhanging
plastic. Invert onto a chilled serving plate.
Freeze while you make the whipped cream.
5. Beat the heavy cream, confectioners’
sugar and both extracts in a bowl with a
mixer on medium-high speed until stiff
peaks form. Spread the whipped cream all
over the cake, using the back of a spoon to
make peaks. Freeze until the cream is firm,
30 minutes to 1 hour.

90 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 THERE’S A BETTER WAY
TO SHOW YOUR LOVE.

With irresistible flavors to delight every taste,

© 2024 Mars or Affiliates

CESAR® Canine Cuisine™ has many ways to show you care.

Love them back™

 Piece of Cake!
At your next cookout, serve a rack of ribs for dessert.
RECIPE BY KAREN TACK

B
arbecue purists, look away: These
baby back ribs are made of pound
cake! We carved a cake into that
distinctive rib shape, then covered the halves
with chocolate frosting and a sweet glaze.
The finishing touch: candy-coated cookie
sticks for bones. The result is sticky, messy
and delicious—just like the real thing!

BABY BACK RIBS POUND CAKE

ACTIVE: 50 min l TOTAL: 1 hr 40 min l SERVES: 14

3 1-ounce packs chocolate 2 tablespoons vodka or

cookie sticks (such as vanilla extract
Oreo Cookie Sticks ‘N Black gel food coloring
Creme Dip) ½ cup seedless raspberry
1 cup white candy melts jam
1 16-ounce frozen pound 4 teaspoons unsweetened
cake, thawed cocoa powder
1 16-ounce container milk Yellow, green and red liquid
chocolate frosting food coloring
 1 2 3

Use a small serrated knife to separate Microwave the candy melts until melted. Cut the pound cake in half horizontally
the cookie sticks if they’re attached; you Dip the cookie sticks into the candy to using a long serrated knife to make
will need 14 cookie sticks. coat, letting some but not all of the candy 2 flat, even slices (each half will become
drip off. Set on a parchment-lined baking a rack of ribs). Arrange both halves
sheet and refrigerate until set, 5 minutes. cut-side down.

4 5 6

Score the top of both pound cake halves Transfer the cakes to another lined Brush the frosting with 2 teaspoons
crosswise about every 1½ inches, baking sheet. Cover with the chocolate vodka or vanilla to smooth it out. Mix
making 6 cuts. Following the scored lines, frosting, building up the “rib meat” with 1 teaspoon vodka or vanilla with a dot
cut out ¼-inch-wide V-shaped notches extra frosting. Freeze until firm, 20 to of black gel food coloring. Using a small
to form the shape of each rib rack. 30 minutes. brush, paint char marks on the frosting.
PHOTO: ANTONIS ACHILLEOS; FOOD STYLING: KAREN TACK; PROP STYLING: SARAH SMART.

7 8 9

Stir together the jam, 1 teaspoon cocoa To finish the “bones,” trim off the ends of Stir together the remaining 1 tablespoon
powder and food coloring (5 drops of the dipped cookie sticks with a serrated vodka or vanilla and 3 teaspoons cocoa
yellow, 2 drops of green, 1 drop of red). knife, then cut each in half to make powder with 2 drops of yellow food
Brush on the cakes crosswise, lightly 28 pieces, about ½ to ¾ inch long. coloring. Lightly brush on the “bones.”
blending in the edges of the black Insert the “bones” into the sides of the Refrigerate the cakes until set, at least
patches. Reserve any remaining glaze. cake to align with each “rib.” 30 minutes. Serve with the reserved glaze.

JUNE/JULY 2024 FOOD NETWORK MAGAZINE 93

 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. RECIPES BY YOUNG SUN HUH, KHALIL HYMORE,
STEVE JACKSON, KIM KLATZKIN AND AMY STEVENSON

JUNE/JULY 2024 ● FOOD NETWORK MAGAZINE 95

PERI PERI CHICKEN WINGS THAI-STYLE TURKEY WITH FRIED EGGS
WITH SWEET POTATO WEDGES ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
1 cup jasmine rice
3 medium sweet potatoes, sliced into ½-inch-thick wedges ¼ cup vegetable oil
¼ cup vegetable oil, plus more for the grill 4 large eggs
4 teaspoons grated lime zest, plus 2 tablespoons lime juice, 2 tablespoons oyster sauce
plus lime wedges for serving 2 teaspoons soy sauce
Kosher salt and freshly ground pepper 2 teaspoons fish sauce
3 tablespoons sherry vinegar 1½ teaspoons sugar
1 small shallot, roughly chopped 5 cloves garlic, chopped
1 small habanero or Fresno chile pepper, 3 Thai chiles or 1 Fresno chile pepper, minced
stemmed and roughly chopped 1 pound ground turkey
3 cloves garlic, roughly chopped 8 ounces green beans, cut into 1-inch pieces (about 2 cups)
2 teaspoons smoked paprika 2 cups fresh basil leaves (Thai basil, if available)
1 teaspoon sugar
½ teaspoon dried oregano 1. Cook the rice as the label directs. Fluff with a fork and keep
2 pounds split chicken wings covered until ready to use.
2. Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick
1. Place a rimmed baking sheet on the middle oven rack; preheat skillet over medium-high heat. Crack 4 eggs into the skillet.
to 450˚. Toss the sweet potato wedges, 1 tablespoon vegetable oil Reduce the heat to medium, partially cover and cook until the
and the lime zest in a bowl; season with salt and pepper. Spread whites are set and browned around the edges and the yolks are
in an even layer on the hot baking sheet and roast until browned, still runny, 2 to 3 minutes. Transfer the eggs to a large plate.
about 25 minutes. Reserve the skillet.
2. Meanwhile, preheat a grill to medium-high. Combine the 3. Stir 2 tablespoons water, the oyster sauce, soy sauce, fish
remaining 3 tablespoons vegetable oil, the lime juice, sherry sauce and sugar in a small bowl until the sugar is dissolved.
vinegar, shallot, habanero, garlic, smoked paprika, sugar, oregano, Heat the remaining 2 tablespoons vegetable oil in the skillet over
and ½ teaspoon each salt and pepper in a food processor. Pulse medium-high heat. Stir in the garlic and chiles and cook, stirring,
until smooth, then transfer to a large bowl. 15 seconds. Add the turkey and cook, breaking up the meat,
3. Oil the grill grates. Season the wings with salt and pepper and until no longer pink and the pan is dry, 4 to 5 minutes. Add the
place on the grill in an even layer. Cook, turning, until the wings oyster sauce mixture and the green beans; stir until the beans
begin to brown and are well marked, 10 to 12 minutes. If the grill is are crisp-tender, 2 to 3 minutes. Stir in the basil to wilt.
flaring up or the wings darken too quickly, reduce the heat slightly 4. Divide the rice and ground turkey mixture among plates or
or move the wings to a cooler spot on the grill. Remove the wings shallow bowls. Top with the fried eggs.
to the bowl with the sauce and toss well to coat. Return to the grill Per serving: Calories 570; Fat 28 g (Saturated 5 g); Cholesterol 270 mg;
and cook, turning, until cooked through, 6 to 8 minutes. Sodium 745 mg; Carbohydrate 44 g; Fiber 3 g; Sugars 4 g; Protein 33 g
4. Divide the wings among plates. Serve with the sweet potatoes
and lime wedges.
Per serving: Calories 500; Fat 32 g (Saturated 6 g); Cholesterol 150 mg;
Sodium 619 mg; Carbohydrate 24 g; Fiber 5 g; Sugars 8 g; Protein 28 g

96 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

QUINOA BOWLS WITH SEARED TUNA GRILLED RANCH PIZZA WITH
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
BACON AND BROCCOLINI
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
1 cup quinoa
3 tablespoons plus 2 teaspoons vegetable oil 2 tablespoons extra-virgin olive oil, plus more for the grill
Kosher salt 1 bunch broccolini, trimmed
¼ cup seasoned rice vinegar 6 slices bacon
1 pound tuna steaks (¾ to 1 inch thick) 1 pound pizza dough, at room temperature
Freshly ground pepper All-purpose flour, for dusting
2 tablespoons low-sodium soy sauce ½ cup ranch dressing, plus more for serving
2 teaspoons toasted sesame oil ½ red onion, very thinly sliced
1 cup shelled edamame, thawed 1 teaspoon chopped fresh thyme
1 zucchini, halved lengthwise and thinly sliced or 1 8-ounce bag shredded part-skim mozzarella cheese
shaved lengthwise into ribbons 2 ounces provolone cheese, grated on the large holes
1 cup grape or cherry tomatoes, halved of a box grater (about ½ cup)
2 scallions, thinly sliced Kosher salt and freshly ground pepper
Wasabi, pickled ginger and/or nori strips, for topping
1. Preheat a grill to between medium-low and medium heat. Oil
1. Rinse the quinoa in a fine strainer until the water runs clear. the grates. Toss the broccolini with 1 tablespoon olive oil. Place
Heat 2 teaspoons vegetable oil in a medium saucepan over the broccolini and bacon on the grill. Cook, flipping occasionally,
medium heat. Add the quinoa and cook, stirring, to dry it out and until the broccolini is slightly charred and crisp-tender and the
toast slightly, about 1 minute. Add 1¾ cups water and 1 teaspoon bacon is crisp, about 6 minutes. Transfer the broccolini and bacon
salt. Bring to a simmer over low heat, cover and cook 18 minutes. to a cutting board and roughly chop both.
Remove from the heat and let stand 5 minutes. Fluff with a fork 2. Increase the grill heat to medium-high. Dust the pizza dough
and stir in 2 tablespoons rice vinegar. with flour. Roll out on a floured piece of parchment paper into
2. While the quinoa cooks, season the tuna steaks all over with a rustic 10-by-14-inch oval or rectangle (about ⅛ inch thick).
salt and pepper. Heat a large skillet over high heat and add Rub the dough with the remaining 1 tablespoon olive oil. Lift the
1 tablespoon vegetable oil. Add the tuna and sear 30 seconds parchment and flip the dough onto the grill; immediately remove
to 1 minute per side. (You want the tuna to be rare.) Transfer to the parchment. Grill, rotating the dough halfway through if
a cutting board to rest. needed, until slightly puffed on top and marked on the bottom,
3. Combine the remaining 2 tablespoons each vegetable oil and 3 to 5 minutes. Remove the crust using tongs and flip onto a
rice vinegar in a large bowl; stir in the soy sauce, sesame oil and a cutting board, cooked-side up.
pinch of salt. Add the edamame, zucchini, tomatoes and scallions 3. Brush the crust with ranch dressing and top with the red onion,
and toss to coat in the dressing. thyme, mozzarella, broccolini, bacon and provolone. Slide the
4. Slice the tuna ½ inch thick against the grain. Divide the pizza back onto the grill. Cover and cook, rotating the pizza as
quinoa, tuna and edamame salad among bowls. Drizzle with any needed, until the crust is marked and the cheese melts, 3 to
remaining dressing from the bowl. Top with wasabi, pickled ginger 5 minutes. Cut into pieces.
and/or nori strips.
Per serving: Calories 770; Fat 43 g (Saturated 13 g); Cholesterol 69 mg;
Per serving: Calories 540; Fat 25 g (Saturated 3 g); Cholesterol 44 mg; Sodium 1,734 mg; Carbohydrate 64 g; Fiber 4 g; Sugars 4 g; Protein 32 g
Sodium 1,370 mg; Carbohydrate 42 g; Fiber 6 g; Sugars 9 g; Protein 38 g

JUNE/JULY 2024 ● FOOD NETWORK MAGAZINE 97

PAPPARDELLE WITH CORN UNSTUFFED SHELLS WITH CHARD
AND HOT SAUSAGE ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Kosher salt
Kosher salt 1 zucchini, grated on the large holes of a box grater
12 ounces pappardelle 10 ounces large pasta shells
2 tablespoons extra-virgin olive oil 1 bunch Swiss chard (about 8 ounces)
¼ cup extra-virgin olive oil This is a
3 links hot Italian sausage, casings removed, crumbled
½ onion, finely chopped deconstructed
3 cloves garlic, thinly sliced
Freshly ground pepper version of classic
2 scallions, thinly sliced, dark green parts separated
4 ears of corn, kernels cut off the cobs (about 2 cups) 3 cloves garlic, minced stuffed shells!
2 tablespoons unsalted butter 2 14-ounce cans cherry tomatoes
½ cup grated parmesan cheese, plus more for serving 1¼ cups whole-milk ricotta cheese
Freshly ground pepper ¼ cup grated parmesan cheese, plus more for topping
3 tablespoons chopped fresh basil, plus more for topping
1. Bring a large pot of salted water to a boil over high heat. Add 1 teaspoon finely grated lemon zest
the pasta and cook as the label directs for al dente. Reserve
1½ cups cooking water, then drain. 1. Bring a large pot of salted water to a boil. Put the zucchini in a
2. Meanwhile, heat the olive oil in a large wide pot over sieve over a bowl. Season with salt. Let stand until ½ cup of liquid
medium-high heat until shimmering. Add the sausage and drains from the zucchini, 15 minutes. Meanwhile, cook the pasta
cook, stirring and breaking it up with a wooden spoon, until shells as the label directs; reserve 1 cup cooking water, then drain.
browned in spots and no longer pink, 3 to 5 minutes. Add the 2. Roughly chop the Swiss chard leaves and finely chop the stalks,
garlic and white and light green scallion parts; cook until lightly keeping them separate. Heat 3 tablespoons olive oil in a large
browned and tender, about 1 minute. Add the corn and a big ovenproof skillet over medium heat. Add the onion and Swiss chard
pinch of salt and cook, stirring, until tender, about 2 minutes. stalks and season with salt and pepper. Cook until softened, about
3. Add 1 cup of the reserved cooking water and the butter to the 4 minutes. Add the garlic and cook 2 minutes. Add the tomatoes
sausage-corn mixture and cook, stirring to melt the butter. Add and ¾ cup reserved pasta water; bring to a simmer. Stir in the Swiss
the pasta and cook, tossing, until well coated in the sauce. If the chard leaves and cook until wilted, 6 to 8 minutes; season with salt
pasta seems dry, add more cooking water, 1 to 2 tablespoons at a and pepper. Add more pasta water if the sauce is thick.
time. Stir in the parmesan and toss to combine; season with salt. 3. While the sauce cooks, stir together the drained zucchini,
4. Divide the pasta among plates or shallow bowls. Top with the ricotta, parmesan, basil, lemon zest and remaining 1 tablespoon
dark green scallions, more parmesan and a few grinds of pepper. olive oil until smooth; season with salt and pepper. Position a rack
in the top of the oven and preheat the broiler.
Per serving: Calories 800; Fat 41 g (Saturated 15 g); Cholesterol 78 mg; 4. Add the pasta shells to the skillet and toss to coat with the
Sodium 982 mg; Carbohydrate 84 g; Fiber 5 g; Sugars 10 g; Protein 27 g
sauce. Dollop the pasta and sauce with the ricotta mixture and
place under the broiler. Broil until lightly browned in spots and
bubbling, 4 to 5 minutes. Remove from the oven.
5. Divide the pasta among bowls. Top with parmesan and basil.
Per serving: Calories 640; Fat 28 g (Saturated 10 g); Cholesterol 48 mg;
Sodium 907 mg; Carbohydrate 70 g; Fiber 7 g; Sugars 13 g; Protein 25 g

98 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

STEAK SANDWICHES WITH SALMON STEAKS WITH
SPICY PEPPERS AND ONIONS STRAWBERRY SALSA AND FARRO
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

1 red bell pepper, thinly sliced into strips Cooking spray

½ white onion, sliced as thinly as possible 8 ounces quick-cooking farro
1 serrano chile pepper, thinly sliced into rounds ¼ cup extra-virgin olive oil
3 tablespoons distilled white vinegar Kosher salt and freshly ground pepper
2 teaspoons sugar 8 ounces strawberries, hulled and diced
Kosher salt 1 10-ounce jar roasted red peppers, drained and diced
1 avocado (about ¾ cup)
⅓ cup mayonnaise ½ cup chopped fresh parsley
1¼ to 1½ pounds sirloin steak, trimmed of excess fat ⅓ cup roughly chopped unsalted roasted almonds
Freshly ground pepper 1 large clove garlic, minced
2 tablespoons vegetable oil 3 tablespoons red wine vinegar
4 Kaiser rolls, split 2 teaspoons chopped fresh oregano
Fresh cilantro, for topping 4 salmon steaks (½ inch thick; about 2 pounds total)
Plantain chips, for serving
1. Position a rack in the upper third of the oven and preheat the
1. Combine the bell pepper, onion, serrano, vinegar, sugar and broiler. Set a wire rack on a rimmed baking sheet and spray the
½ teaspoon salt in a medium bowl. Toss well to coat and set aside rack with cooking spray. Cook the farro as the label directs; add
until ready to serve. Mash the avocado with the mayonnaise 1 tablespoon olive oil and season with salt and pepper.
in a separate bowl until well combined. Season with salt and 2. Stir together the strawberries, roasted peppers, parsley,
refrigerate until ready to serve. almonds, garlic, vinegar, oregano and remaining 3 tablespoons
2. Season the steak generously with salt and pepper. Heat a large olive oil in a medium bowl. Season with salt and pepper.
skillet over medium-high heat. Add the vegetable oil and heat 3. Season both sides of the salmon with salt and pepper.
until shimmering. Add the steak and cook until well browned, Arrange the salmon in an even layer on the rack-lined baking
reducing the heat slightly if it browns too quickly, 4 minutes. sheet. Broil until browned and the edges of the skin begin to crisp,
Flip and cook until browned on the second side, 4 to 5 more about 4 minutes. Carefully flip the salmon and cook until the
minutes for medium-rare. Remove to a cutting board and let other side is browned and just cooked through, 3 to 4 minutes.
rest 5 minutes. 4. Divide the salmon and farro among plates. Top the salmon with
3. Broil or toast the rolls until golden brown. Spread the avocado the strawberry salsa.
mayonnaise on the cut sides of the rolls. Thinly slice the steak Per serving: Calories 720; Fat 30 g (Saturated 4 g); Cholesterol 106 mg;
against the grain and divide among the roll bottoms. Top with Sodium 638 mg; Carbohydrate 56 g; Fiber 5 g; Sugars 7 g; Protein 55 g
the pepper-onion mixture, some cilantro and the roll tops. Serve
with plantain chips.
Per serving: Calories 790; Fat 51 g (Saturated 13 g); Cholesterol 120 mg;
Sodium 988 mg; Carbohydrate 39 g; Fiber 6 g; Sugars 5 g; Protein 40 g

JUNE/JULY 2024 ● FOOD NETWORK MAGAZINE 99

 Well & Good

GRILLED TURMERIC CHICKEN CAJUN SPICED PORK WITH

WITH CABBAGE SALAD OKRA AND BLACK-EYED PEAS
ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4 ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Just one cup of cabbage provides more than half of your Black-eyed peas add fiber and protein to this meal. To keep the
recommended daily intake of vitamin C and 85% of vitamin K! sodium in check, be sure to drain and rinse them before using.

1½ pounds skinless, boneless chicken breasts, 1 pork tenderloin (1¼ to 1½ pounds), silver skin removed
cut into 1½-inch chunks Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper 1 tablespoon Cajun seasoning
2 teaspoons ground coriander 2 teaspoons packed light brown sugar
1 teaspoon ground turmeric 3 tablespoons vegetable oil
6 tablespoons extra-virgin olive oil, plus more for the grill 7 ounces fresh okra, sliced ½ inch thick (about 2 cups;
4 cups (8 ounces) finely shredded Savoy cabbage or use thawed frozen okra)
(about ¼ medium head) 1 small onion, finely diced
3 Persian cucumbers, thinly sliced 4 sprigs fresh thyme
½ small red onion, very thinly sliced 1 15-ounce can black-eyed peas, drained and rinsed
¼ cup fresh lemon juice 1 large tomato, roughly chopped
1 tablespoon honey 2 teaspoons apple cider vinegar
⅓ cup roughly chopped fresh dill Cornbread, for serving
Warm pita bread, for serving
1. Preheat the oven to 400˚. Slice lengthwise down the center of
1. Preheat a grill to medium-high. Season the chicken generously the pork tenderloin about two-thirds of the way through to butterfly
with salt, pepper, the coriander and turmeric. Drizzle with it. Open like a book and pound with a meat mallet until ½ inch
3 tablespoons olive oil and toss to coat. Thread the chicken onto thick. Season with ½ teaspoon salt and a few grinds of pepper.
four 8-inch metal skewers (or wooden skewers soaked in water Rub with the Cajun seasoning and 1 teaspoon brown sugar.
for at least 20 minutes). Set aside. 2. Heat 2 tablespoons vegetable oil in a large skillet over medium
2. Combine the cabbage, cucumbers and red onion in a medium heat. Sear the pork until browned in spots, 2 to 3 minutes per
bowl. Add the lemon juice, honey, remaining 3 tablespoons side. Remove to a baking sheet (do not wipe out the skillet).
olive oil, ¾ teaspoon salt and a few grinds of pepper. Add the Roast the pork in the oven until just slightly pink in the middle,
dill, toss well and set side. 4 to 6 minutes. Let rest on a cutting board 5 minutes, then slice.
3. Oil the grill grates. Put the kebabs on the grill and cook, 3. Add the remaining 1 tablespoon vegetable oil to the reserved
turning occasionally, until well browned and cooked through, skillet over medium-high heat. Add the okra, onion and thyme and
8 to 10 minutes. Transfer to a plate. cook until softened, 4 minutes. Add the black-eyed peas, tomato,
4. Season the cabbage salad with salt; divide among plates. Serve ½ teaspoon salt and some pepper; cook until hot, about 2 minutes.
with the chicken and pita. Stir in the vinegar and remaining 1 teaspoon brown sugar.
Per serving: Calories 430; Fat 25 g (Saturated 4 g); Cholesterol 94 mg;
4. Serve the pork and black-eyed pea mixture with cornbread.
Sodium 704 mg; Carbohydrate 13 g; Fiber 3 g; Sugars 7 g; Protein 36 g Per serving: Calories 420; Fat 17 g (Saturated 3 g); Cholesterol 111 mg;
Sodium 865 mg; Carbohydrate 24 g; Fiber 6 g; Sugars 5 g; Protein 42 g

100 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

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LEMON-PARMESAN COUSCOUS SHAVED RADISH AND TURNIP SALAD

Cook 1½ cups pearled couscous in salted Whisk together 3 tablespoons lemon juice,
boiling water until tender, 4 minutes. 1½ teaspoons whole-grain mustard,
Drain and reserve ¾ cup cooking water. 1 teaspoon each lemon zest and honey
Melt 4 tablespoons butter in the saucepan and ¼ cup olive oil. Thinly shave 1 medium
over medium heat. Add the couscous, turnip (peeled and halved) and 10 ounces
2 tablespoons lemon juice, 2 teaspoons assorted radishes with a mandoline.
lemon zest and ½ cup each grated Arrange the turnip and radishes on a
parmesan and cooking water; season with platter, season with salt and pepper and
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adding more cooking water if needed. Top leaves and chopped toasted hazelnuts.
with parmesan and chopped chives.

Find the right bag for your bin at Glad.com 102 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024
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 INSIDE THE

Test Kitchen
Get some pro tips from our chefs.

Let’s hear it for...OKRA

OKING
CO
It’s peak okra season—don’t miss out! The
veggie often gets a bad rap for being slimy,
but that texture is part of the magic: Okra
acts as a natural thickener in soups, stews and
sautés, like the one on page 100. If you like
SCHOO

L
your okra crispy, cook it quickly (grilling and
frying work best). Frozen okra is a great
substitute when you can’t get the fresh stuff.

HOW TO
grill pizza
Follow these basic steps,
Good Gear and be sure to try
the recipe on page 97.
1. Preheat a grill to between
A grilling tray or basket is medium-low and medium.
a must-have for skinny Generously oil the grates.
vegetables like scallions 2. Stretch your pizza dough on
and asparagus, but we a floured piece of parchment,
also used ours for the then use the parchment to
grilled chicken wings on Tip of flip the dough onto the grill,
removing the paper quickly.
page 96. You can toss
the whole batch at once, the Month 3. Leave the crust alone until
instead of flipping them Keep a bottle of seasoned rice it’s golden on the bottom and
individually, and remove vinegar in your pantry: It’s rice puffed up in spots, then remove
the basket when the wings are vinegar mixed with sugar and salt, it with tongs and flip it grilled-
and it’s great for adding flavor and side up onto a cutting board.
nice and charred. Just make sure
acidity post-cooking, like we did with
you use an oven mitt: The basket the seared tuna bowl on page 97. If 4. Add sauce and other
gets hot! you don’t want to buy a whole bottle, toppings, then return to the
you can dissolve two teaspoons of grill to cook the bottom of the
Food Network Grilling Tray, $30,
sugar and a large pinch of salt in a crust and heat the toppings.
kohls.com
quarter cup of regular rice vinegar.

Recipe Remix
OKRA: GETTY IMAGES. GRILLED PIZZA: CON POULOS.

We love stuffed shells, but they take too long

to make on a weeknight. The recipe on page 98
is our simplified, deconstructed version: pasta
shells tossed with a tomato-chard sauce, topped
with herbed ricotta and broiled. It’s every bit as
satisfying as the traditional version!

104 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024

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THAT LIFE HAS TO OFFER.

Pet
Project
Treat your dog to
a next-level snack!
BY MARIAH SCHLOSSMANN

S
arah McManus
had no baking
experience when
she set out to open
a dog bakery, but she was
pretty sure the business idea
was solid. She had seen her
sister show up at a family
dog’s birthday party with a
peanut butter–frosted cake
topped with dog biscuits,
and the furry guests went
wild for it. “I realized there
were so many animals in
my neighborhood and not
a lot of bakeries for them,”
Give your dog a bowl full of Sarah said. Within months,
real ingredients and real flavor she was running Dog Eat
with every recipe. Cake out of her Boston
apartment—with her two
dogs on hand to taste-test.
Sarah now makes treats
for local pickup, and she
ships her cakes and cookies
nationwide. Make a batch of
these “petzels” and let your
pup choose the toppings!

Purina trademarks are owned by Société des Produits Nestlé S.A. 106 FOOD NETWORK MAGAZINE ● JUNE/JULY 2024
 HEALTHFUL.
You can dress
these up with
dog-friendly

FLAVORFUL.
toppings!

BENEFUL. ®

Sarah and her

taste-testers

ALL-NATURAL “PETZELS”
ACTIVE: 30 min l TOTAL: 1 hr l MAKES: 6

2 cups all-purpose flour, the dough back and forth against the
plus more for dusting counter into a thick, 20-inch-long
½ teaspoon ground cinnamon rope. Next, take the ends of the rope
½ cup unsweetened applesauce and bring them toward each other so
2 large eggs the dough forms a U shape. Twist the
1 tablespoon honey ends of the rope together twice, then
Peanut butter, honey, sprinkles and/or bring the ends down to the bottom of
coconut, for topping (optional) the U to form a pretzel shape. Use a
bit of water to get the ends to stick.
FOOD PHOTO: JOEL GOLDBERG; FOOD STYLING: BARRETT WASHBURNE

1. Preheat the oven to 350˚. Combine 4. Place your “petzels” on a large

the flour, cinnamon, applesauce, eggs baking sheet lined with parchment
and honey in a stand mixer. Mix on low paper. Bake until the bottoms are
speed, scraping the bowl as needed, golden brown, 12 to 15 minutes. Let
Choose from a variety of
until the dough pulls away from the cool at least 15 minutes. Store in the recipes at beneful.com
sides of the bowl, 5 to 6 minutes refrigerator up to 5 days. Top with
(it should only be a little sticky). If dog-friendly toppings like peanut butter
the dough looks crumbly, keep mixing. or honey, then add sprinkles or coconut.
2. Transfer the dough to a lightly
floured surface and form into a log.
Divide into 6 equal pieces. NOTE: Make sure your peanut butter
3. Working with 1 piece at a time, doesn’t contain xylitol, which is
use the palms of your hands to roll dangerous for dogs.
Name

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This
Dish!
Dream up a clever name
for this crêpe cake and
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you could win big. ★

★
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FIRST

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RECIPE FROM FOOD NETWORK KITCHEN

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WINS
What do $500!

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ACTIVE: 1 hr 15 min l TOTAL: 3 hr (plus overnight chilling) l SERVES: 10

FOR THE FILLING AND TOPPING 1. Make the filling: Heat the milk and lemon zest in a saucepan over medium heat
1½ cups milk until simmering. Meanwhile, whisk together the granulated sugar, cornstarch,
Zest of 1 lemon, removed with vanilla, whole egg and egg yolk in a medium bowl until smooth. While whisking,
a vegetable peeler pour the hot milk mixture into the sugar mixture; whisk until smooth, then pour
½ cup granulated sugar the mixture back into the saucepan. Reduce the heat to medium-low and cook,
3 tablespoons cornstarch whisking constantly, until the filling comes to a boil and is very thick, about
1½ teaspoons pure vanilla extract 4 minutes. Add the white chocolate and stir until melted. Remove from the
1 large egg plus 1 egg yolk heat and strain the filling through a fine-mesh sieve into a medium bowl,
4 ounces white chocolate, pressing it through with a rubber spatula. Press plastic wrap directly onto
finely chopped the surface and refrigerate until set and cold, at least 1½ hours.
1¾ cups cold heavy cream 2. Beat 1 cup heavy cream and 2 tablespoons confectioners’ sugar with a mixer
3 tablespoons confectioners’ until stiff peaks form. Stir one-quarter of the whipped cream into the cold filling,

FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.
sugar then gently fold in the rest. Refrigerate the filling until set, at least 1 hour.
Red, white and blue nonpareils, 3. Meanwhile, make the crêpes: Combine the flour, eggs, milk, melted butter,
for topping granulated sugar, vanilla and salt in a blender and blend until smooth, scraping
down the sides. Add the food coloring and blend to combine. Let sit 1 hour.
FOR THE CRÊPES 4. Heat a 10-inch nonstick skillet over medium heat until hot. Lightly brush
1½ cups all-purpose flour with butter, then pour in ¼ cup batter; quickly tilt and swirl the pan to coat the
3 large eggs bottom. Cook until the underside of the crêpe is dry and the top is firm,
PHOTO: ANTONIS ACHILLEOS; FOOD STYLING: KAREN TACK; PROP STYLING: PAIGE HICKS.
2 cups milk 1 minute. Flip and cook until dry on the second side, 30 seconds (do not let the
4 tablespoons unsalted butter, crêpes brown). Invert onto a parchment-lined baking sheet. Repeat to make
melted, plus more for the pan about 15 crêpes, stacking them as you go and buttering the pan as needed.
¼ cup granulated sugar 5. Put 1 crêpe on a platter and spread to the edge with a scant ¼ cup filling.
½ teaspoon pure vanilla extract Repeat with the remaining crêpes and filling, ending with a crêpe. Refrigerate
¼ teaspoon salt the cake overnight.
2 teaspoons red gel food coloring 6. Make the topping: Whisk together the remaining ¾ cup heavy cream and
1 tablespoon confectioners’ sugar in a large bowl until soft peaks form.
Spread on the cake. Top with nonpareils.

How to enter:
1 Read the recipe and come up with a NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine June/July 2024
Name This Dish Contest. Sponsored by Hearst Magazine Media, Inc. Beginning May 31, 2024, at

creative name for it. 12:01 a.m. ET, through July 5, 2024, at 11:59 p.m. ET (the “Entry Period” ), go to foodnetwork
.com/namethisdish on a computer or wireless device and complete and submit the entry form
pursuant to the on-screen instructions. All entries must include your name, address, email
address and a creative name for the recipe that appears in the June/July 2024 issue of
Food Network Magazine. Important notice: You may be charged for visiting the mobile website
2 Go to foodnetwork.com/namethisdish in accordance with the terms of your service agreement with your carrier. Must have reached
the age of majority and be a legal resident of the 50 United States, the District of Columbia or
and enter between May 31 and July 5. Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject
to complete official rules available at foodnetwork.com/namethisdish.

108 FOOD NETWORK MAGAZINE JUNE/JULY 2024

 ENSURE® MAX PROTEIN
DON’T GIVE UP DELICIOUS FLAVOR
TO GET GOOD NUTRITION

5g
PROTEIN
30g
PROTEIN

40g
SUGARS
1g
SUGAR
ENSURE®
vs
FROZEN MOCHA
DRINK WITH MAX PROTEIN
WHIPPED CREAM1 CAFÉ MOCHA*
COMFORT
FIBER
BLEND
INCLUDING A
PREBIOTIC

Ensure Max Protein has a 30g protein blend to feed muscles for up to 7 hours,
and is a good source of 25 vitamins & minerals.

SAVE $4 AVAILABLE IN 7 DELICIOUS FLAVORS: Milk Chocolate,

French Vanilla, Creamy Strawberry, Creamy Peach, Cherry
INSTANTLY! Cheesecake, Milk Chocolate with Caffeine,* and Café Mocha*
Visit Ensure.com/instantcoupon

Use as part of a healthy diet.

Reference: 1. Nutrient data for 11-oz frozen mocha drink with whipped
cream. FoodData Central. USDA website. https://fdc.nal.usda.gov.
Accessed November 24, 2021.
* Milk Chocolate with Caffeine and Café Mocha flavors have 100mg of caffeine,
as much as an 8-oz cup of coffee.
© 2024 Abbott 202316817(2)/January 2024 LITHO IN USA
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