Food Network Magazine

HALLOWEEN
PARTy IDEAS!
GuyS
TyLERS
DEbIS
Garlicky
Appetizers
roasted
tomAto soup
easy
risotto
FigGra
ham
Quick
Breads!
50
in
Blueberry-Corn
fun flavors
SpinachGoat Cheese
o
pest
o
t
Toma
d
e
i
r
Sun-D
CHEESE, CHEESE AND
MORE CHEESE!
Hot cheese dips
l Cheesy fries
l Cheese-stuffed bread
l
Great
128
Pum
pkin
-Ch
oco
lat
e
Recipes!
FALL
SOuPS
(and sandwiches to match)
Special Section: The Stars at Home!
cherry
poppy
seed
One little thing, when its the right thing, can ll a room.
Find everything you want.

Everything you need.
Inspiration and savings at the
Home Collections at JCPenney.
Contents
Food Network Magazine
O C TO B ER 20 14
PHOTO: TREVOR DIXON; STYLING: ELIZABETH MACLENNAN.
Carve a
candy holder!
See page 154.
october 2014
FOOD NETWORK MAGAZINE
Contents
108
94
46
8
11
20
22
24
26
175
Recipe Index
To Your Health
Editors Letter
Calendar
Reader Letters
You Asked
Good Question
In the Know
29 Butter Cup Coffee lovers are buttering
up their morning joe.
31 Food News Get the scoop on food
trends and cool new products.
34 How America Trick-or-Treats Our poll
results are in!
Bonus recipes
36 Know It All: Pumpkin Spice Latte See

how a drink became a social phenomenon.
39 Whats Your Coffee IQ? Find out how
much you know about java.
46 I My Coffeemaker Chefs reveal their
favorite machines.
54 Star Kitchen Nancy Fuller shows off her
upstateNew York farmhouse kitchen.
60 Our Man in South Beach Geoffrey
Zakarian takes us behind the scenes of the
South Beach Wine & Food Festival.
pg. 146
4
october 2014
85
Fun Cooking
69 The Hot Seed Give your pumpkin seeds
a little kick.
71 An Apple a Day Take your pick: We
created 31 easy recipes using apples.
90 Major Meltdown Try a new cheese dip
at your next party.
96 On the Fry Dress up french fries with
six new seasonings.
Cover photograph by Johnny Miller
Food styling: Maggie Ruggiero
ITS NOT THAT

WE DONT
APPRECIATE
THE IDEA OF
LESS IS MORE.
WE JUST DONT RECOMMEND
DRIVING IT.
THE GENEROUSLY EQUIPPED LEXUS ES.

Weve been conditioned to accept less and
less in the name of style and sophistication.
But to us, less is not more. More is more.
Leading-edge technology. Abundant space.
Impeccable design. When it comes to what
you drive, minimalism is no match for more.
lexus.com/ES | #LexusES
2014 Lexus.
Contents
153
122
140
97
149
Party Time
Weeknight Cooking
149 Yummy Mummies Transform bananas

into a fun Halloween treat.
101 Weeknight Dinners Try a new family

meal: These are done in no time.
150 Guys Triple Threat Guy Fieris extragarlicky appetizers are vampire-proof.
122 Easy Sides Round out your dinner

with some simple sides.
154 Snack-o-Lanterns Get creative with

your candy bowl this year.
125 Hot Tips Get great cooking advice

from our test kitchen.
161 Sweeten the Pot Fool your friends:

Make a cake that looks like a cauldron!
126 Soup & Sandwich Food Network stars

dish out their favorite fall combos.
Weekend Cooking
On the Road
165 Between the Lines Weave your way
through a cool corn maze.
132 Try This at Home Gabriele Corcos and

Debi Mazar make squash risotto.
166 Big on Pumpkin See how America

celebrates the great pumpkin.
139 German Lesson Make the ultimate

Oktoberfest sandwichon a pretzel bun.
172 Americas Top Tailgates At these

colleges, the food is as big as the football.
142 Beer-Can Chicken: Does It Work?

We put the popular method to the test.
146 50 Quick Breads Think beyond
banana breadwe have dozens of ideas!
october 2014
Contest
178 Name This Dish! Enter this months
recipe-naming contest.
Make
frozen
banana
mummies!
Firefly Technology
instantly recognizes
movies, music, TV & more.
At the push of a button,
youre one touch away from
a world of information.
Exclusively
on AT&T
Try it, buy it at att.com/fire
or your local AT&T store.
Firefly recognizes select items & data rates may apply for use. Restrictions apply.
Screen images simulated. 2014 AT&T Intellectual Property. All rights reserved.
Recipe Index
APPeTizeRS And SnAckS
78
75
Apple-Almond Toast
94
Apple-cheese Toast
91
Baked Goat cheese dip
178
name This dish!

Pull-Apart Bread
Baked Ricotta with

Lemon and herbs
82
Pomegranate-Apple
Salsa
76
Apple-cherry compote
153
Beer-Battered Mushrooms
with Garlic Aoli
91
84
Apple crpes
Apple-Fennel Parfait
Apple-cookie Boats
72
chili-Lime Apple Fries
93
72
Apple crostini with Bacon
152
Garlic Butta hot Wings
151
92
Baked cambozola with

Pecans and cranberries
74
honey-Apple Salad
69
Roasted Garlic Soup

with Asiago crostini
Spiced Pumpkin Seeds
128
129
127
Apple Pie Waffles
Black Bean Soup
Pasta Fazool
Roasted Tomato Soup
Queso Fundido
with chorizo
BReAkFAST And BRunch

78
72
Reuben dip
SouPS
75
MeAT And PouLTRy

144
116
118
128
127
Beer-Brined
Beer-can chicken
Bok choy Stir-Fry

with canadian Bacon
chili chicken with

hominy hash
cubano Sandwiches
Grilled cheese with

Apple and Bacon
ham and Apple Pizza
110
108
106
141
118
114
Moroccan chicken
and couscous
Pierogi with ham

and Broccoli
Salisbury Meatloaf
and Potatoes
Schnitzel Sandwiches
Sesame Turkey Salad
Slow-cooker
caribbean Beef Stew
129
102
110
116
Soppressata Sandwiches
Spinach-and-cheese
Pork chops with Polenta
Steak with Ranch

Potato Salad
Super-Stuffed
Baked Potatoes
october 2014
80
Contents
Fish anD seaFOOD
VeGetarian
106
114
133
102
108
Mediterranean
tuna Melts
shrimp Cakes with

scallion Dip
Butternut squash
risotto
Mexican egg tacos

with Potatoes
skillet Lasagna with

Butternut squash
122
122
siDes
123
Braised red Cabbage

with raisins
123
roasted Fall Vegetables
Cauliflower Mash
kale and Pear salad
97
Find these
quick breads
on page 146.
Fig-Graham
(No. 26)
Spinach
Goat Cheese
(No. 43)
BlueberryCorn
(No. 34)
Sun-Dried
Tomato
Pesto
(No. 49)
PumpkinChocolate
(No. 40)
Cherry
Poppy seed
(No. 36)
spiced Fries six Ways

with Dipping sauces
Desserts anD Drinks

76
apple-anise Galette
72
apple Fritters
82
Baklava apples
74
Coconut Baked apples
80
apple Brown Betty
84
78
apple-Butterscotch
Blondies
73
apple-Ginger smoothie
apple Meringue Pie
149
139
Banana Mummies
Beer-Cider Punch
76
Jammy apples
76
Microwave apple Crisp
74
apple Chai tea
75
apple-Oat Cookies
85
Caramel apples
36
Pumpkin spice Latte
80
82
appleChocolate Chip
Bread Pudding
apple Cider Granita
74
82
apple rice Pudding
apple-Walnut sundae
161
74
Cauldron Cake
Cider-Poached apples
72
salted Caramel-apple
tartlets
october 2014
Now a little
goes a long way.

chia
toasted whole
grain oats
Kashi Crunchy Granola and Seed

which add to the nutritional goodness in our tasty bar.
And that helps you eat positive, no matter where the
day takes you.
, TM, 2014 Kashi Company
Contents
To Your Health
Better eating
starts with
Heres whats extra good for you in this issue:
AT THEIR PEAK
flax seeds.
Time to pick some apples! Theyre high in fiber

and vitamin C, and we came up with lots of fun
ways to cook with them on page 71:
Brighten up your morning with

an apple chai tea.
Make a fruit salsa with apples,
grapes and pomegranate seeds.
Poach apples in mulled cider

and serve for dessert.
Try these light meals from our

Weeknight Cooking section:
According to a new survey, 39 percent

of people think monounsaturated fats
are bad for you. Not true! Research
suggests that these fats actually
improve heart health in moderation.
Get your fill from
Mexican
egg Tacos
with Potatoes
page 102
CALORIES: 448
APPLE: ANDREW PURCELL. TUNA AND ALMONDS: GETTY IMAGES. OLIvE OIL: ALAMY. REPORTED BY: ROBIN HILMANTEL.
Olive oil
Pierogi with
Ham and
Broccoli
page 108
One tablespoon
contains 10 grams of
monounsaturated fat.
Use some to make the
roasted fall vegetables
on page 123.
CALORIES: 483
steak with
ranch
Potato salad
page 110
Almonds
Youll get 9 grams of
monounsaturated fat
from one ounce (about
23 nuts). Find them in the
blueberry-almond quick
bread, recipe No. 10 in
the booklet on page 146.
CALORIES: 440
shrimp
Cakes with
scallion dip
page 114
CALORIES: 445
Oil-packed tuna
Each 3-ounce serving
contains 2.5 grams of
monounsaturated fat.
Make the tuna melts
on page 106.
Bok Choy
Mushroom
stir-Fry
page 116
CALORIES: 448
OCTOBER 2014
11
, TM, 2014 Kashi Company
Good Fat!
dinners
Under 500 Calories
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Contents
Star Search
Find your favorite Food Network celebs in this issue:
Ted Allen
Americas Best Cook;
Chopped
pg. 46
Sunny Anderson
The Kitchen;
Cooking for Real;
Home Made in America
with Sunny Anderson
pg. 26
Anne Burrell
Chef Wanted
with Anne Burrell;
Worst Cooks in America
pgs. 26, 47
Scott Conant
Chopped
pg. 48
Gabriele Corcos
and Debi Mazar
Extra Virgin
(on Cooking Channel)
pgs. 48, 133
Melissa dArabian
Ten Dollar Dinners;
Drop 5 lbs with
Good Housekeeping
(on Cooking Channel)
pgs. 48, 128
Ree Drummond
The Pioneer Woman
pgs. 26, 51
Guy Fieri
Diners, Drive-Ins and Dives;
Guys Grocery Games;
Guys Big Bite;
Rachael vs. Guy:
Kids Cook-Off
pg. 150
Tyler Florence
Americas Best Cook;
The Great Food Truck Race
pg. 127
Nancy Fuller
Farmhouse Rules
pg. 54
Jose Garces
Iron Chef America
*Home
Ina Garten
Barefoot Contessa:
Back to Basics
pg. 26, *Home
Alex Guarnaschelli
Americas Best Cook;
Iron Chef America;
Chopped; Alexs Day Off
pg. 47
Katie Lee
The Kitchen
pg. 48
Jeff Mauro
Sandwich King;
The Kitchen
pgs. 26, 50, 129
Masaharu Morimoto
Iron Chef America
*Home
Marc Murphy
Chopped
pg. 50
*Find our special Home Supplement in the back of this issue.
Recipes to go!
You can get Food Network Magazine
recipes anytime, anywhereon any
tablet or smartphone. Sign up for a digital
subscription on Apple Newsstand, Nook,
Amazon Kindle, Zinio, Next Issue or
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each issue the minute it comes out.
14
october 2014
PLUS! Now on
our iPad edition,
you can file your
favorite recipes
and share your
top picks with
family and friends
on Facebook and
Twitter or via e-mail.
Marcela Valladolid
Mexican Made Easy;
The Kitchen
Geoffrey Zakarian
Iron Chef America;
Chopped; The Kitchen
pgs. 51, 60
Talk to us!
Go online to get in touch with

Food Network Magazine.
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fnmeditor@hearst.com
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Master Chocolatiers at Lindt.
Learn more at LINDT.COM
C HOC OL ATE
B EYOND COMPARE
Effortless
Never Tasted
So Good!
Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick

Executive Editor Joanna Saltz
Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi

Food Editor Yasmin Sabir
Senior Editor Lisa Cericola
Senior Associate Food Editor
Ariana R. Phillips
Market Editor Erica Cohen
Associate Editor Sarah Weinberg
Editorial Assistants Summer Austin,
Ana Rocha
Between work, family, and

finding time to unwind, its
hard to imagine having the
daily luxury of preparing
delicious home-cooked meals.
Thats where the Cuisinart
Cook Central 3-in-1
Multicooker comes in.
Online Coordinator Lauren Miyashiro

Interns Christie Bok, Lauren Masur
Find Americas best

pumpkin festivals
on page 166.
Art
Art Director Ian Doherty
Associate Art Director Dorothy Cury
Digital Imaging Specialist Tony Ecanosti
Art Assistant Rachel Keaveny
Intern Zak Bickel
Photography
Photo Director Alice Albert
Deputy Photo Editor Kathleen E. Bednarek
Associate Photo Editor Anna McKerrow
President Brooke Bailey Johnson
Photo Assistant Morgan Salyer
General Manager, Scripps

Enterprises Sergei Kuharsky
Intern Lily Allen
Editorial Offices
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Hearst Magazines Division
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President, Marketing &

Publishing Director
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Food Network Kitchen
Working late? Need to pick

up the kids from soccer
practice? Not a problem!
Our 24-hour timer and
automatic Keep Warm setting
promise a fresh-cooked meal,
served hot and delicious,
whenever youre ready to eat!
Food Network
Executive Vice President &

General Manager
John P. Loughlin
Senior Vice President, Culinary

Katherine Alford
Executive Culinary Producer Jill Novatt
Publishing Consultants
Gilbert C. Maurer, Mark F. Miller
Test Kitchen Manager Claudia Sidoti

Recipe Developers Melissa Gaman,
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OCTOBER 2014
shutterstock.
With 3 fully programmable

cooking functions, including
Slow Cook, Brown/Saut,
and Steam, combination
cooking has never been easier
for the time-pressed cook.
Now, you can develop rich,
delicious flavors you never
thought possible by browning
ingredients right in the unit
before switching to Slow Cook.
2014 Wisconsin Milk Marketing Board, Inc.
EatWisconsinCheese.com
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18
OCTOBER 2014
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Editors Letter
Them Apples...
We have an apple-picking tradition in our family,
and I beg you not to judge: The whole familymy
two sisters, their husbands and our five kidshit
an orchard, and the minute we arrive, crazy
Uncle Dave runs up to a tree, bites into an apple,
screams, Delicious! and then throws the apple
as far as he can. Then he grabs another one and
screams, Delicious! and then he grabs another
one and another one and The kids think its
hilarious. The rest of us sort of keep our distance
so no one will think were with him. Ill admit,
though, that I have the same urge to go nuts
like Dave. There are just too many apples. I feel
overwhelmed by the sheer abundance of perfect
onesso I keep picking and picking until I
inevitably end up with 35 pounds and no idea
what to do with them. The one time this didnt
happen was a few years ago when we got to the
orchard and discovered that the only apples
still available were Red Deliciouswhich are
not at all delicious. We bought a dozen cider
doughnuts and hit the road.
I often end up giving away the surplus from

our apple-picking trip, but last fall I tried for
once to use them all. I made applesauce for my
daughters class (boomtwo dozen gone), then
I invited a bunch of friends over for a backyard
fall festival/apple bonanza. I made caramel apples
(another dozen gone), the kids bobbed for
apples (23 more) and my husband chopped up
a couple of Honeycrisps to serve on his butternut
squash soup. My apple supply was dwindling
just as planned, until one of my friends showed
up mid-party with a hostess gift: more apples.
I left them on the counter for a few days, partly
because they looked so pretty sitting there, but
mainly because I was out of ideas.
I will not have the same problem this year: The
chefs in Food Network Kitchen came up with an
apple recipe for every day of October (page 71):
fritters, baked apples, apple cookies, you name it.
I could cook my way through a truckload of
apples this monthand Ill try. Then Ill invite
Uncle Dave over to eat whats left.
Maile Carpenter
Editor in Chief
@MaileCarpenter
carpenter: travis huggett.
Snapshots from many years of

apple picking (clockwise from
above): Uncle Dave and my
nephew Booker; caramel apples
at last years fall festival; my
nephew Orson and daughter
Sawyer; my nephews bobbing.
20
OCTOBER 2014
Discover the mouthwatering avours of
Twinings Herbal Teas
Available in 50+ varieties of Black, Green and Herbal teas
2014 Twinings North America, Inc.
Whatever you crave, Twinings of London has 14 distinct and mouthwatering

varieties of herbal teas for you to enjoy. Our nine master blenders travel the world
seeking only the nest teas, spices, herbs and fruit infusions available, then expertly
blend each one using techniques perfected over 300 years. Bursting with avour
to satisfy all your senses, well make your tea time well worth every sip.
Calendar
October
MON
TUE
WED
Start the month

with a German
beertasting
in honor of
Oktoberfest:
Try styles like
THU
FRI
3
of Barbecue in
Kansas City is this
weekend. Barbecue
your bacon: Bake
15 minutes at 400
and brush with
BBQ sauce; bake
3 more minutes.
and Bock for a

change.
7
over-the-top
displays on
Halloween Wars
tonight at
9 p.m. ET.
12
Stay awake for

tonights lunar
eclipse: Stir
coffee beans
into melted dark
smooth.
Happy Columbus
Day! Make a fun
brunch: Cook
corn muffin
batter in a waffle
17
14
Eat tacos
for dinner!
Bobby Flay
Wine & Food

Festival tonight.
Serve pretzels
for a World Series
party: Brush
frozen ones with
melted butter, dip
in cinnamon sugar
and bake. Serve
with caramel
sauce.
Take Halloween
snacks to work:
Dip pretzels in
melted chocolate
and orange candy
melts; roll in
chopped candy
corn or black
sesame seeds.
28
23
Have an
celebrate
United Nations
tied to their
heritage.
29
onto a Ouija
board.
Mix up a witchs
brew for tonight:
Combine 2 liters
each ginger
ale and white
cranberry juice
in a punch bowl;
add scoops of
lime sherbet.
The first home

microwave was
sold today in 1955.
Poach an egg in
yours: Microwave
1 egg in a mug
with cup water,
covered, about
45 seconds.
bacon: charles masters. pumpkin and taco: getty images. fondue: levi brown. meatballs: shutterstock. dipped pretzels: victor prado; food styling: liza jernow.
SUN
One of the great things about a Vitamix? It makes soup.

Hot soup. Right there, in the Vitamix machine itself. Talk
about a secret ingredient. So grab a spoon, because its
time to rethink what you thought was possible.
Find the recipe for Broccoli Cheese Soup at vitamix.com.
Reader Letters
We Hear You...
A few thoughts from our readers this month.
Keep the letters coming!
I made Alex Guarnaschellis Tomato and
Watermelon Salad [A Fresh Start] from the
July/August 2014 issue. It was delish and
refreshingsomething I never would have thought
of putting together on my own.
Jodi Kostelnik
via Instagram
The Balsamic Chicken with Corn and

Swiss Chard [Weeknight Cooking,
July/August 2014] was a big hit, easy
to make and a great way to use up the
Swiss chard from my garden.
Julie Keech Wychor
via Twitter
Ive subscribed to food magazines in

the past but never found one I liked.
Your magazine stands out to me for
the excellent recipes using obtainable
ingredients that are intelligently
organized. Its a huge hit in my home.
Thanks!
Micah Dirksen
Napa, CA
Erica Hootstein
Chestnut Hill, MA
with Corn and Swiss Chard perfectly

and posted this shot on Instagram.
I love Food Network Magazine and

save every issue. I now have about three
years worth. I would love to have an
index of the recipes from all issues of the
magazine so I could find that one recipe
without searching all of the volumes.
Is this a possibility?
Beth Walker
Odessa, FL
Editors Note: You can find all of our

recipes listed by issue on foodnetwork
.com/magazineindex.
24
october 2014
The Peanut Noodles with Pork looked

good, but the calories were high, so
I tried to see how I could cut them. I
noticed the recipe calls for 12 ounces
of noodles and serves four. By my
calculation, thats 3 ounces per serving;
however, a serving size of pasta is
2 ounces. I am disappointed that your
recipes provide for larger serving sizes
than are recommended.
Tons of readers made our Ice Cream

Flag Cake (American Made,
July/August 2014) for the Fourth
of July, and they sent some really
impressive photos. Even
a former Miss USA
gave it a shot! Alyssa
Campanella (2011)
tweeted the whole
experience at
#flagcakeconquest.
Beth Younker
Farmington, MN
Editors Note: Food Network Kitchens

standard recommendation is 3 ounces
of pasta per person when used as a main
course. If the portion size feels too large,
save some for leftovers: This dish tastes
great cold the next day!
Making something from the magazine?

Share with us on Instagram and tag
@foodnetwork #FNMag!
watermelon salad: david malosh. flag cake: ralph smith. campanella portrait: getty images.
God Bless America!
I made the Peanut Noodles with Pork

[Weeknight Cooking] from the July/
August 2014 issue, and it was delicious!
Thanks for the great recipes. I look
forward to trying more.
FIRST
THE
COOKIE
then a little
family time
Welcoming you and your family
with a warm cookie is just the rst
of all the little things we do to
make your stay even more special.
And with our Family Fun
Package youll also get
breakfast for four and WiFi.
BOOK NOW AT
Where the little things mean everything.
TM
Visit DoubleTree.com/Family for full details
AT O V E R 3 6 0 L O C AT I O N S A R O U N D T H E W O R L D A M E R I C A S E U R O P E M I D D L E E A S T A F R I C A A S I A A U S T R A L I A
Letters
You Asked...
Food Network stars answer your burning questions.
Keisha Mennefee
Schwenksville, PA
A good rule of thumb

for the shelf life of
kitchen condiment
potions is a week, tops.
Mixing ingredients with
different preservatives
and levels of acid can
significantly decrease a
condiments life span,
even in the refrigerator.
Actually, I have a recipe

for overnight waffles in
my new book, Make It
Ahead ($35, Clarkson
Potter). Also, in my
How Easy Is That? book,
I have a baked French
toast: Instead of making
individual French toast
for everyone, I make a
baked version thats like
a brunch bread pudding.
You can assemble it the
night before and then
just throw it into the
oven (f ind the recipe
at foodnetwork.com/
bakedfrenchtoast).
Sunny Anderson
Ina Garten
Miera Corey
Baltimore
You can
soften kale by
blanching it.
26
OCTOBER 2014
Anne, when
you make kale
pesto, should you
blanch the kale?
Christiane Marrazzo
Brooklyn
I would blanch the kale

to soften it, as kale is
very tough. It would be
best blanched in salty
boiling water, then
added to a salty ice bath.
That way the kale keeps
its color.
Jeff, what should

I add to a roast
beef sandwich?
Cynthia Gentry
Birmingham, AL
There are three things

that must be on every
roast beef sandwich:
creamy horseradish,
super-sharp cheddar
and a bit of thinly sliced
red onion.
Jeff Mauro
Anne Burrell
Have a
for a
question ork
w
Food Net
?
r
a
st
s at
Write to u .com/
rk
o
tw
e
n
food
.
magazine
Ree, some
recipes call for
separating the
egg white and
yolk but end up
using the entire
egg anyway. What
is the benefit of
adding the egg
parts separately?
Nicole Lewis
Madison, WI
It all depends on the

recipe. In my Citrus
Butter Cookies, I add egg
yolks to the cookie batter
for a nice golden hue and
rich flavor. Then I use
one of the egg whites in
the citrus glaze that goes
over the baked cookies.
Sometimes yolks are
used in the base of a cake
batter (for color and
richness), and the whites
are whipped separately
and folded into the
batter to give it lightness.
Ree Drummond
The content of all submissions
(including letters, recipes and
photographs) should be original
and becomes property of
Food Network Magazine, which
reserves the right to republish
and edit all correspondence
received. By making a
submission, you guarantee
that you possess all necessary
rights to grant the material to
Food Network Magazine.
KALE: ALAMY.
Ina, I love brunch,

but with a large
family and little
time, I dont want
to overcomplicate
it. Do you have
easy suggestions
for hosting a
great brunch at
home?
Sunny, how do
you determine
the shelf life
of doctored
store-bought
condiments?
For example,
I love chipotle
mayo (which I
make by adding
canned chipotles
to Dukes
mayonnaise),
but I never know
how much to
make or how long
it will last.
Eat, Drink and Be Scary!

We want to see the tricks that go into your treats.
Share the scare on Instagram and Twitter using
the hashtag #CookWithKohls and tagging @Kohls.
#CookWithKohls
Get inspired.
Kohls.com/FoodNetwork
Shop now with web ID 50052M
PR ESENTING A HISTOR IC MOMENT

IN DISHWASHER TECHNOLOGY.
(W hile ever yone else is still spinning in circles.)
Introducing the Samsung Chef Collection Dishwasher

with Revolutionary WaterWall TM Technology.
Samsung WaterWallTM technology reinvents dishwashing by using a sweeping wall of water for
remarkable cleaning. Unlike conventional, circular water jets, the frst-of-its-kind Spray Bar moves
back and forth, designed to maximize water pressure to restore even the dirtiest pots and pans.
Tats why it has been recognized with an Editors Choice Award by Reviewed.com. Bring home
the power of intelligent design from Samsung.
In the Know
Try some butter in your coffee.
Then, test your coffee IQ and see
which coffeemakers the stars love.
PhOtOgraPh by
VICTOR PRADO
FOOD STYLING: LIZA JERNOW.
Butter Cup
Toast isnt the only thing
getting buttered at breakfast.
After tasting butter tea on a trip
to Tibet, Silicon Valley exec
and coffee-bean entrepreneur
Dave Asprey started adding
butter to his morning coffee
and he has launched a bit
of a trend. Converts believe
that butters high fat content
causes the body to slowly
metabolize the caffeine, so you
get an extended boost of energy
without the crash. Actress
Shailene Woodley and musician
Ed Sheeran are both fans, and
trendy big-city coffee shops are
taking note, too: Chicagos
Ugly Mug Cafe recently added
butter coffee to its menu, as did
Picnik in Austin.
OctOber 2014
29
In the Know
Food News
These were
carved from
stone!
sculptures: morris gindi.

cookies: marko metzinger/studio d.
TO GO
For 28 years,
the DoubleTree
hotel chain has
been handing out
warm chocolate
chip cookies
to guests at
check-in, and the
recipe has been a
closely guarded
secret since the
beginning. Now,
for the first time,
DoubleTree is
selling frozen
dough so you can
make as many as
you wantand
sleep in your
own bed to boot.
$46 for 6 pounds;
doubletree
cookies.com
Rock StaRS
These stone sculptures are so convincing that some of artist Robin Antars
houseguests have actually mistaken them for the real deal. Inspired by classic
American foods, Antar carves pieces of stone and marble into sculptures of
condiments, candy and packages of cookies, all of which are on display at
Pop International Galleries (popinternational.com) in New York City through 2015.
october 2014
31
In the Know
Candy Crush
POPCORN
Candy Corn
Kettle Corn
$4 for 4.5 ounces;
at grocery stores
Candy corn is the flavor

of the month!
...And now,
A few hArsh
words About
veGetAbles
from comedian
Jim Gaffigans
new book:
MaRshMallOws
CaNdy baR
Candy Corn
Snack Size Bars
$3.50 for
9.45 ounces; at
grocery stores
CeReal
Candy Corn Pebbles

$2.50 for 11 ounces;
at grocery stores
Good Gourd!
What started as a cross-pollination mishap has turned out to be

a boon for breast cancer awareness. When you buy a naturally
pink Porcelain Doll pumpkin (available at Home Depot, Walmart
and select grocery stores), the Pink Pumpkin Patch Foundation
will donate a portion of the proceeds to breast cancerresearch
institutions. Go to pinkpumpkinpatch.org for more information.
Probably what
makes COOked
bell PePPeRs so
special is that they can
ruin the taste of any
dish they are in.
I think CRudits is
a French term meaning,
toss in le garbage at
end of le party.
Id like to applaud
the effort put into
GRilled veGetables,
but Im pretty sure
everyone finds them
soggy and a waste of
precious grill space.
SOURCE: FOOD: A LOVE STORY
($26, CROWN ARCHETYPE)
You should eat more watercress.
During a recent study, researchers examined 41 super-healthful fruits and vegetables and
found the leafy green to be the most nutrient-rich: It scored even better than kale and broccoli.
SOURCE: CENTERS FOR DISEASE CONTROL AND PREVENTION
32
october 2014
POPCORN, CEREAL, CANDY bAR AND bOOk: mARkO mETzINgER/STUDIO D. mARSHmALLOWS: bEN gOLDSTEIN/STUDIO D. WATERCRESS: gETTY ImAgES.
Candy Corn
Marshmallows
$2.50 for
14 ounces;
at grocery stores
In the Know
How America
trick-or-treats
trick-or-treats
Food Network fans share their thoughts on Halloween candy.
sniCkers
HomemAde treAts
for triCk-or-treAters?
94%
tHumbs
doWn
how much candy

do you buy for
trIck-or-treaters?
13%
let trick-or-treaters
take candy straight
from the bowl.
Which
is
better:
Chocolate candy or fruity candy?
83%
Just
enough:
WHAt
kind of
CHoColAte
do you
prefer?
I always
run out:
28% 12%
chocolate
17% fruity
I end up wIth
way too much:
60%
Candy Corn:
Corn:
Candy
milk
CHoColAte:
47%
dArk
CHoColAte:
46%
love it:
HAte it:
55% 45%
14
14
give away
their leftover
Halloween candy
so they dont eat
it themselves!
WHite
CHoColAte:
7%
CAUGHT! 74% admitted to stealing from the kids Candy stash.

34
OCTOBER 2014
bowl: marko metzinger/studio d. snickers, chocolate candy and fruity candy: shutterstock. candy corn and chocolate bar: getty images.
fAvoriTe CAndy:
Take me back!
Ill be double the latte I was!
BREAK UP WITH
LINGERING FOOD
JUST BRUSHED CLEAN FEELING
Watch the breakup unfold: YouTube.com/orbitgumvideo
2014 Wm. Wrigley Jr. Company. All Rights Reserved. Orbit, Eat Drink Chew, Just Brushed Clean Feeling, Break Up With Lingering Food,
Food Gang Characters and all affliated designs are trademarks of the Wm. Wrigley Jr. Company or its affliates.
A BRIEF HISTORY
OF THE PSL
2003
The pumpkin
spice latte is born
in a lab. Starbucks
developed it by
tasting espresso
with pumpkin pies.
2004
Starbucks debuts
the drink in September.
The company isnt sure
pumpkin will be as popular
as other fall flavors, but
its an instant hit.
2005 Google reports

the first spike in searches
for pumpkin spice latte.
By 2010, searches are
up 200 percent.
2006
The surest sign that fall has arrived
is the sudden nationwide freak-out
over the return of the pumpkin spice
latte. The espresso-based drink
was created by Starbucks but is
now available at almost every major
coffee chain, plus gas stations and
fast-food restaurants and even
in pods for home coffeemakers.
During high season, fans (including
celebs like Katy Perry and Taylor
Swift) post nearly 3,000 tweets
a day about their love for the
so-called PSLand their despair
when the drink disappears. Heres
how it all happened....
Pod people
need PSLs, too: Green
Mountain Coffee debuts
Pumpkin Spice K-Cups
for home brewers.
2007 Dunkin Donuts

gets into the game
by launching its own
version, along with
fellow chains Panera
Bread, Einstein Bros.
Bagels and Cos.
2009
The first #PSL

tweets pop up on
Twitter and consumers
start referring to the
drink by its acronym.
2012
PSL panic! Some

Starbucks stores run out
of the special sauce used
to make PSLs. According
to The Wall Street Journal,
baristas go hunting for
stashes at other stores.
2013
McDonalds
debuts a pumpkin
spice latte.
2013
Food Network Kitchen

chefs created this copycat
version with real pumpkin:
36
Combine 3 to 4 tablespoons sugar, 2 tablespoons pumpkin puree,

1 tablespoon vanilla, a heaping teaspoon each cinnamon and
ginger, and teaspoon nutmeg in a small saucepan. Whisk in
2 cups milk and cup espresso (or strong brewed cofee) and bring
to a simmer over medium-high heat. Pour into 2 mugs and top with
whipped cream and more nutmeg.
OCTOBER 2014
On The Tonight
Show, Jimmy Fallon
writes a Thank-You
Note to the PSL. Then
Saturday Night Live
introduces an even
sweeter Pumpkin
Crme Brle Latte.
Make an
I-baked-it-myselfthank-you
run.
#TargetRun
DENTAL PROFESSIONALS ARE TALKING ABOUT

A BREAKTHROUGH WAY TO TREAT SENSITIVITY
I WOULD RECOMMEND THIS
TO MY PATIENTS
WITHOUT RESERVATION.
I LIKE THAT YOU CAN GET

IMMEDIATE RELIEF AND
BETTER RELIEF OVER TIME.
-AMANDA H.
-RACHEL M.
ITS THE FIRST ONE I HAVE SEEN

THAT ADHERES DIRECTLY
TO SENSITIVE AREAS.
ONLY ONE TIME TO USE

AND SEE RESULTS.
-SANDRA R.
-LESLIE P.
Dental professionals are excited about a new breakthrough way to treat sensitivity.
1 STRIP

10 MINUTES

up to
MONTH
OF PROTECTION*
Based on a survey of dental professionals who reviewed clinical data and product information provided by P&G.
*See package usage instructions and additional information.
In the Know
t
y
o
a
u
h
r
w
COF
FEE
?
iq
corbis.
.
arts
Take
m
s
this quiz to test your
In the Know
Where should you store

your coffee beans if you
make coffee daily?
Which of these is not a

type of coffee bean?
Which of these coffee

chains came first?
A Arabica
A In the refrigerator
B Liberica
B In the freezer
C Robusta
C On the counter
D Espresso
What type of coffee-bean grind do these

machines require: fine, medium or coarse?
C
A Automatic drip
B French press
C Espresso maker
________________________
________________________
________________________
Which city has the

most coffee shops?
8
4
To make cold-brew coffee,

you should steep ground
coffee in room-temperature
water for __________ ?
A 180 to 194
B About 8 hours
B 195 to 205
C 12 to 24 hours
C 206 to 220
D Over 220
Which U.S. state is the only one that grows coffee?
A Hawaii
40
Whats the ideal

water temperature
for brewing coffee
in a French press?
A 2 to 3 minutes
D Up to a week
B California
OCTOBER 2014
C Washington
D Louisiana
A Seattle
B New York City
C Los Angeles
D Chicago
What do these
coffeehouse terms mean?
A
B
C
D
Half-caf
Dry
Skinny
Solo
________________________
________________________
________________________
________________________
coffee bean, drip machine and chalkboard: getty images. french press: shutterstock. espresso machine: alamy. timer: matthew stacey.
IF COFFEE WAS JUST

A ROUTINE, WE WOULDNT
PUT SO MUCH CARE
INTO
CRAFTING
IT.
We slow-roast the finest Arabica beans
to create a flavorful, aromatic taste.
One sip and youll rethink what coffee
can be.
/ The J.M. Smucker Company.
A CUP ABOVE THE REST
Millstone.com
Keurig, the Cup and Star design, Keurig Brewed, K-Cup, and the Keurig brewer trade dress are trademarks
of Keurig Green Mountain Inc., used with permission. K-Cup packs for use in Keurig Brewing Systems.
In the Know
A Green beans
B Yellow beans
C Gray beans
D Red beans
11
Generally, you should use __________ ground coffee for every

6 ounces of water:
A 1 tablespoon
12
B 2 tablespoons
How many espresso

shots does each
drink contain?
C Equal parts (6 ounces)
Which of these is a coffee plant?
A Black eye __________

A
B Red eye __________
C Green eye __________
13
Name these drinks:
16
A Espresso + hot water = __________
The thin caramel-colored

layer of foam at the top of
an espresso is called:
D Espresso + chocolate syrup + steamed milk

+ whipped cream = __________
A Blanca
B Crema
B Espresso + steamed milk +
milk foam = __________
C Coffee + hot milk =
42
__________
OCTOBER 2014
E Espresso + milk foam =
__________
C Foama
D Rusa
__________
tasting cups, steamed milk and milk foam: ben goldstein/studio d. plant d, espresso shot, caramel-colored foam and whipped cream: alamy. plants a, b and c, espresso, hot water, coffee and milk: getty images. chocolate syrup: shutterstock.
Unroasted coffee
beans are called:
10
ADVERTISEMENT
I prefer nuts without

preservatives in my recipes.
Walnut and Fontina

Macaroni and Cheese
For more entertaining tips and
recipes by Alex, visit fishernuts.com/alex.
Te only national
brand of recipe nuts entirely
without preservatives.
See Every Ingredient Count
Like us on Facebook
2014 John B. Sanflippo & Son, Inc.

Fisher is a registered trademark of John B. Sanflippo & Son, Inc.
In the Know
17
All of these factors

can make coffee taste
bitter except:
A The ground coffee is too fine or
coarse for the coffeemaker.
B The ground coffee has too much
contact with the water.
C Your mug is too cold.
D The water is too hot.
E Your coffeemaker is dirty.
Give yourself 1 point for each correct answer.
1. C Beans can be kept in an airtight
container for up to two weeks. If you

dont make coffee regularly, freeze
whole beans in an airtight bag for up
to three months.
2. D
3. One point for each:
A Medium; B Coarse; C Fine
4. C
TRUE OR FALSE?
The water you
pour into an automatic
drip coffeemaker
should be hot.
18
T F
Breakfast roast
coffees are lighter than
French roast coffees.
T F
You can reuse

coffee grounds if youre
making another pot
right away.
20
T F
21 Dark roast coffee
T F
has more caffeine than

light roast.
22 A shot of espresso
has the same amount of

caffeine as eight ounces
of brewed coffee.
T F
23 Instant coffee is
T F
made with real coffee.
Water thats too cold will result in

weak coffee; water thats too hot will
make bitter coffee. Let the water come
to a full boil. Remove from the heat and
wait 1 minute before pouring it over
ground coffee.
which is grown in the rich volcanic soil

on the slopes of the active Mauna Loa
volcano.
7. C
Dunkin Donuts was founded in

1950. Next came Peets Coffee & Tea
(1966), Starbucks (1971) and Caribou
Coffee (1992).
8. C
T F
25 Decaffeinated
coffee beans grow
naturally.
T F
OCTOBER 2014
A
B
C
D
E
F
Caff Americano
Caff latte
Caf au lait
Caff mocha
Espresso macchiato
Cortado
14. A
15. One point for each: A
16. B
17. C
2; B 1; C 3
TRUE OR FALSE?
18. F Starting with hot water can

yield bitter coffee.
19. T
20. F Once brewed, the best coffee
flavors have been extracted and only

the undesirable bitter ones are left.
21. F
The longer beans roast, the

less caffeine they have.
22. F
An espresso shot has less

caffeine than a cup of coffee.
According to the most recent

numbers, Los Angeles had 3,510
coffee shops, and the next-ranking
cityNew York Cityhad 1,738.
23. T Instant coffee powder is made

by heat-drying freshly brewed coffee.
24. F
A
B
C
D
Half regular and half decaf

Made with frothed milk only
Made with nonfat milk
One shot of espresso
10. A
11. B
That method is fine and used by

many coffeehouses, but most coffee
aficionados prefer mixing cold-brew
concentrate with milk or water.
25. T
Most decaf beans are mechanically

stripped of caffeine, but there is a
coffee plant in Madagascar that grows
decaffeinated beans.
How did you do?

0 to 11 Points
The best way to

make iced coffee is
to make a pot of coffee
and then refrigerate it.
24
5. B
6. A Hawaii is known for Kona coffee,
19
44
Cold-brewing requires steeping

medium or coarse grounds in roomtemperature water for 12 to 24 hours.
12. D
NO BEANS!
Ease in by trying
coffee in a baked
good. Check out our
coffee-glazed quick
bread in the insert
(No. 17) on page 146.
12 to 23 Points
NICE SHOT!
You know a lot about
coffee; nows lets
improve your barista
skills: Try making a
pumpkin-spice latte
(page 36).
24 to 36 Points
JAVA WELL DONE!
You deserve a top-ofthe-line coffeemaker.
Turn the page to see
which machines the
stars love best.
ADVERTISEMENT
TH I EX
E 2 NS C
01 ID L
5 C ER U
HE S T SI
VR AK V
OL E E
ET ON
CR
UZ
E
Pinterest Software Engineer
#1 IN A SERIES
NEW
DIRECTIONS IN TECH
A WEB WUNDERKIND TAKING SOCIAL DOWN NEW ROADS

IF THE WORLDS IN A MAD PINNING CRAZE, YOU CAN
THANK TRACY CHOU. As a star software engineer at
Pinterest, Chou spends her days enhancing the browsing
experience and prototyping new ideas for THE go-to site for
self-expression. Would the 26-year-old Web wunderkind

nd that the CHEVROLET CRUZEs high-tech features
improved her driving experience?
ADVERTISEMENT
AT PINTEREST, I HAVE THE OPPORTUNITY TO BUILD A

PRODUCT that can change lives for the better, notes Tracy,
who hopes shes helping create something people dont
just use, but actually LOVE!
THE EMBODIMENT OF THE CONNECTED

GENERATION, Tracy devotes much of her free time
to encouraging minorities and women to get into tech,
volunteering at nonprots like CODE2040 and Girls Who Code.
MY NEW DISCOVERY
I CALL MYSELF A BAY AREA

GIRL GEEK, but CRUZE would
be fun on Tahoe road trips.
Its got lots of cargo space and
GPS directions available so you
can drive with condence.
TRACY
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MY NEW DISCOVERY
THE 2015 CRUZE CAN BE

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how many devices we have now.
TRACY
FOR FOOD NETWORK

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Ted Allen, at home

in Brooklyn
portrait: SpENCEr HEYFroN; GrooMiNG: JoaNNa StEWart.
In the Know
i my
COFFEEMAKER
Food Network stars show us their favorites....
MIELE WHOLE BEAN

COFFEE SYSTEM
(MODEL CVA 4066)
My Miele system is a splurge,
but its awesome, especially if
you have a lot of houseguests.
Anybody who wants a cup
of coffee can have it in
10 secondsespresso,
cappuccino, Americano,
all with just the touch of a
button. It also has a plumbedin water connection, because
if Im spending this much on a
coffeemaker, Im not filling up
a tank. $3,349; mieleusa.com
for information
KITCHENAID PERSONAL
COFFEEMAKER
I have a delightful little
KitchenAid coffeemaker that
produces enough coffee for
a travel mug. I love, love, love
the convenience when you
need to take it on the run!
$100; kitchenaid.com
BODUM CHAMBORD
34-OUNCE COFFEEMAKER
My recipe for coffee? I measure the
amount of coffee to put in relative
to the water and then add two
extra spoonfuls of coffee. I pour
boiledbut not boilingwater over
the grounds, stir and let it sit for
at least 15 minutes. Then I press
and drink with cream, no sugar.
Sublime. $40; bodum.com
OCTOBER 2014
47
In the Know
UNIC STELLA DI CAFF

My Unic Stella di Caff is a gorgeous
machine. It really adds something to
the space and just makes fantastic
coffee. It can be custom-programmed
and has an excellent pressure system.
$14,000; unic-usa.com for information
BIALETTI MOKA EXPRESS
CUISINART 12-CUP
PROGRAMMABLE
COFFEEMAKER
(MODEL DCC1100)
Im usually bleary-eyed
waking up, not knowing
whats up from down.
So I need the easiest
one is simple to use. I set it
down and hit on. I dont
need a bunch of bells and
NESPRESSO PIXIE STEEL (LEFT)

AND CITIZ BLACK
My husband got me hooked on my daily
espresso! Paired with a square of dark
chocolate, its my go-to mini dessert
after a meal. It almost feels like a meal
isnt over until weve had that. We love
our espresso so much that, in addition
to having a machine in the kitchen,
we have one in our master bathroom
because sometimes downstairs sounds
too far awayas well as in my husbands
home office. So, yes, we have three!
$179/Pixie, $249/Citiz; nespresso.com
48
OCTOBER 2014
At home, I only use the

Bialetti Moka. We have every
size, all standing proudly on
top of our refrigerator. My
two-cup maker has been with
me since I was 17! There are
just two extremely important
things: Never forget it on the
stove (the seals will burn),
and never wash it with soap.
A quick rinse is more than
sufficient. In South America
they never rinse the pot,
and they sweeten the coffee
by adding sugar to the brew
as it comes out. After a
decade of use, the inside
gets coated in caramelized
coffee, which makes the
signature flavor. From $25;
bialetti.com
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In the Know
MIELE NESPRESSO CAPSULE

COFFEE SYSTEM
I love this machine because it makes incredible
coffee and amazing espresso at the touch of a
button with little mess. Plus, its easy enough
for my kids to use, so we can get coffee in bed!
$2,799; mieleusa.com for information
BODUM BRAZIL
34-OUNCE
COFFEEMAKER
I use a classic
Bodum French press.
I buy small batches of
super-dark, super-oily
beans, grind them in
the morning and put
three scoops in the
press with some hot
water. Its like torture
waiting for the
grounds to steep, but
the aroma and ritual
of it all is intoxicating.
I take two cups black
during the weekdays,
but on the weekends
I take it with fresh
half-and-half and
some Mexican vanilla
powder I got in
Puerto Vallarta.
$20; bodum.com
dinner idea unboring chicken HELP
GET your betty on
Impossibly Easy Mini Chicken Pot Pie how-to at bisquick.com
General Mills.
NESPRESSO GRAN MAESTRIA

As much as I love pulling a hand-crafted espresso, my life at
home usually does not allow me the luxury. I opt instead for
Nespressos Gran Maestria machine. With the push of one
button, I get my espresso just how I need itfast! And I love
the cup warmer on the side. We preheat our coffee cups at my
restaurant The Lambs Club, and with this machine, I can enjoy
this nice touch of hospitality at home, too. $599; nespresso.com
KEuRIG SPEcIAl EdITION BREwER

I told myself I was going to use my Keurig until it quit on me
and by golly, it hasnt quit yet. Ive had the same one for years!
I love the Starbucks French Roast cups (I can get them in my
small town; go figure!) because theyre nice and strong, but
I mostly love the Keurig because I can have coffee anytime I need
a hit throughout the day. And since Im the only person in my
family of six who drinks coffee, I would hate to brew a whole pot
in the morning. Plus, I dont have the patience to wait for a pot to
brew; at 5 a.m., coffee is a critical need! $150; keurig.com
head start homemade cookies future chef HELP
GET your betty on

super-easy chocolate chip cookie mix
Star
Kitchen
Nancy Fuller cooks for a crowd

in her big country kitchen.
phOtOgraph bY
STEVE GIRALT
If you stop by Nancy Fullers house in

New Yorks Hudson Valley, theres a
good chance youll find Nancy, star
of Food Networks Farmhouse Rules,
and a couple dozen family members
in the kitchen. Nancy and her husband
have eight children between them
(14, counting spouses), plus
13 grandchildren ages 4 to 14. And
all of them visita lot. When Nancy
bought her 17th-century farmhouse,
there was no working kitchen; it was
just a room with a sink and a single
cupboard overhead. So she turned
the largest room in the housea
420-square-foot space that was once a
detached carriage houseinto a giant
kitchen and dining room. She added
modern appliances (refrigerated
drawers, a Miele dishwasher) that
come in handy when shes shooting
her show here, but she kept the look
true to the centuries-old house.
The open format is perfect for giant
gatherings, provided everyone follows
Nancys number-one farmhouse rule:
No eating beyond the kitchenno
exceptions! she says. Take 13 kids
plus their parents and multiply the
cookies and brownies and cheese
and crackers by that numberits
a lot of vacuuming.
54
OctOber 2014
Cloth napkins
Growing up, each of Nancys kids

had a monogrammed napkin ring,
which they still use for big family
meals. It was a way of teaching
them manners, says Nancy.
I wanted them to know that you
always sit down and put your
napkin on your lap.
In the Know
Color wheel
Nancy painted the

cabinets four times
before she settled
on this neutral brown
shade. They were
green, blue, pink and
yellow, she says,
but they wanted to
be this color.
HAIr AND MAKeUP: ALeXANDrA brOcK.
Island hideaways
Nancy designed her island as

a storage area for pretty much
everything: There is a spot for
spices, a cutout for sheet pans
and a cabinet for her husband
Davids guilty pleasures, like
peanut butter and jelly.
Turn the page to get Nancys look.
OctOber 2014
55
In the Know
Get the Look
Pick up some of Nancys finds for your own kitchen.

This hand-polished
brass cabinet pull
is almost identical
to the ones on
Nancys drawers.
$6.50, Hickory
Manor House;
knobdepot
.com
These reproduction
iron chandeliers
from Ball and Ball are
in keeping with the
old farmhouse. $950
for a 17-inch fixture;
ballandball.com
She settled on
Benjamin Moores
Night Horizon
for the cabinets.
From $50 per gallon;
benjaminmoore.com
for stores
Nancy is a big
proponent of the
farm-to-table
movement, and this
postcard serves as
a cheeky reminder.
$2; 617-864-0656
to order
Nancy bought her antique wagon at an

auction. This one, sold online, is made
to hold plants. $60; kotulas.com
Nancy has collected

antique bread boards
for years; Lucullus has
a rotating stock of
similar ones. From $85;
lucullusantiques.com
cabinet pull, paint, wagon, bread board and postcard: devon jarvis/studio d. chandelier: marko metzinger/studio d.
The travertine Nancy used for her

sink came from a friends quarry in
Mexico. The stone for this single-slab
look-alike is from Mexico, as well.
$2,197; treasuresdeoldmexico.com
Inter IKEA Systems B.V. 2014
ORSA kitchen
Starting at
1999*
Based on 10'10' kitchen.
Thanks for letting us into

your homes and hearts.
Were so excited to be ranked Highest in Customer Satisfaction
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IKEA received the highest numerical score among cabinetry brands in the proprietary J.D. Power 2014 Kitchen Cabinet Satisfaction Study.SM Study based on 1,740 consumer responses
measuring 10 companies and measures opinions of consumers who purchased kitchen cabinets within the previous 12 months. Proprietary study results are based on experiences
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store for limited warranty, country of origin, and 10' x 10' layout details. Valid in US IKEA stores only.
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erve up a solid snack or simple supper the next time
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In the Know
our inman
About 64,000 people show up in Miami every year at

the end of February for the Food Network South Beach
Wine & Food Festival. But few get to experience the big
bash from the VIP seats, the way The Kitchen host and
Iron Chef Geoffrey Zakarian does. This festival is Geoffreys
playground: He throws parties, hosts talk shows and judges
competitions. Just being around all of these passionate
and supremely talented chefs and winemakers is my idea
of paradise, he says. We asked Geoffrey to keep a photo
journal as he ate, drank and cooked his way through the
four-day event. Heres the inside story.
60
OCTOBER 2014
PHOTO: JEFFErY SALTEr.
south
beach
The big kick-off event at the festival is

T h u r s d ay
7 p. m .
THE Q
f r i d ay
11 a.m.
The Q, a barbecue-themed party under a

massive tent on the beach. Dozens of chefs,
including Geoffrey, create a dish and then
cook like crazy for 3,000 guests. Partygoers
eat their way around, while judges pick
a favorite.
kitchen
collab
Robert irvine joins chef Jamie DeRosa

at his Miami Beach hot spot Tongue &
Cheek for a luncheon. Geoffrey comes
to show support.
Me with Paul Corsentino from my restaurant

The National, and our volunteersall wearing
my signature frames. We served more than
1,000 portions of our Cinnamon Lacquered Ribs
with Pomegranates!
f r i d ay
3 p. m .
Behind-the-scenes Photos: coURtesY oF cAt hAn And GeoFFReY ZAKARiAn. the Q, middle Photo: GettY imAGes.
food
talk
Thank
showtime! Geoffreys
famous friends gather

poolside at The James
Royal Palm hotel to hear
his Sirius XM Radio talk
show, Food Talk.
A packed
house with so
much food and
winewhere
Chefs Marco
Canora and Tom
Colicchio seem
content with a
bottle of ros
guys, are you
even listening to
the show? !
Chris Santos ties for first place for

his barbecue beef cheek soft taco. He
gets a trophy and a giant check from
festival founder Lee Schrager.
My guest, Marc Summers,

dares me to jump in the pool.
I consider itbut pass.
OCTOBER 2014
61
burger
bash
Michael Symons
restaurant BSpot
wins the Peoples
Choice Award for
the fourth time
with the infamous
Fat Doug, topped
with pastrami, Swiss
and coleslaw.
burger bash is the
biggest party of all:

3,400 people get to
taste an insane number
of burgers while judges
celebrity chefs and food
expertschoose the
best burger of the year.
One of the many monsters

that cross our lips. My fellow
judge Trisha Yearwood is hungry
and equally aghast at the quantity
of burgers we must eat.
Game on at Burger Bash! Time

to judge all of that Pat LaFrieda
meat! Yes, this is a trophy with a
plastic burger on top.
s at u r d ay
1 2 p. m .
ros
brunch
You know youre somebody
when you get invited to Geoffreys

Ros Brunch, a garden party that he
and his wife, Margaret, throw at the
Soho Beach House every year. Its
the poshest party of the weekend,
and the guest list is a whos who of
the food world.
Im too busy
pouring Domaines Ott
to actually drink any!
chef Jonathan
Waxmanright,
Anne and Marc?
My fellow Chopped judge

Aarn Snchez and chef
Eric Ripert kick off the party.
62
OCTOBER 2014
Our annual
spit-roasted whole
pig! We manage
to eat the entire
thing, along with
an enormous saltcrusted grouper.
BURGER AND ROS BRUNCH: GETTY IMAGES (5).
f r i d ay
7 p. m .
WORTH PASSING DOWN
others not so much
Grandpa Bills sense of fashion

Uncle Ricks bowling ball head
Grandma Stellas Spicy Coleslaw
Aunt Maries Famous Potato Salad
Uncle Matts Kickin Chicken
Cousin Teds unibrow

Aunt Marjories frizzy hair
Aunt Beths annoying laugh
or
Sauce
salt
s u n d ay
1 p. m .
farm to
table
on the last day of the weekend,

Geoffrey hosts an afternoon Farm
to Table party at The Palms Hotel.
s u n d ay
4 : 3 0 p. m .
book
demo
cooking demos run

throughout the festival;
celebrity chefs take
the stage for about
45 minutes each.
Geoffrey cooked from
his book Town/Country.
Backstage prep list for the

amazing kitchen helpers and
demo producerschef demos
are back-to-back.
The lovely ladies of Key Group,

my public relations company. Have
any of you seen my specs?
Im about to make roast

chicken on stage. My mise
en place is ready to go!
Aarn stops
by looking for
more ros! Hey,
its 5 oclock
somewhere
I have to get
him a drink.
Bounty from Ocean

Blue, my restaurant
on the cruise ship
Norwegian Getaway.
Its an honor to
cook with talented
chefs from all over
Miami for this
closing event.
My demo was followed by a

signing for my first cookbook. Next
time, Ill cook from my new book,
My Perfect Pantry, out this month.
Hang out with Geoffrey and other Food Network stars: Tickets
are on sale now for the South Beach Wine & Food Festival,
February 1922, 2015. One lucky reader will win an amazing festival
prize pack: two tickets to a full weekend of events, plus airfare,
and hotel accommodations provided by Doubletree. Beginning
September 9, enter at foodnetwork.com/sobewffsweepstakes.
nO puRCHasE nECEssaRy TO EnTER OR WIn. FOOd nETWORK sOuTH BEaCH WInE & FOOd FEsTIVaL sWEEpsTaKEs is sponsored by Hearst Communications, Inc. From september 9, 2014, at 12:01 a.m. ET through
October 30, 2014, at 11:59 p.m. ET, go to foodnetwork.com/sobewffsweepstakes and complete and submit the entry form pursuant to online instructions. Important notice: you may be charged for visiting the mobile website in
accordance with the terms of your service agreement with your carrier. Odds of winning will depend upon the total number of eligible entries received. Open to legal residents of the 50 united states and the district of Columbia who
have reached the age of 21 at time of entry. Legal residents of Canada (excluding Quebec) who have reached the aforementioned age in their province of residence at time of entry are also eligible to enter. Void in puerto Rico and
where prohibited by law. sweepstakes is subject to complete official rules available at foodnetwork.com/sobewffsweepstakes.
64
OCTOBER 2014
CONTEST PHOTO: GETTY IMAGES.
WIN TICKETS TO South beach!
A DV ERTISEMEN T
Grape, Feta and Mint Quinoa Salad
Grilled Onion and Grape Relish
Chocolate Tofee Grapes
Grilled Onion and

Grape Relish
1
sweet onion, cut into

-inch slices
cup grapes, halved
2 teaspoons olive oil
teaspoon salt
cup water
teaspoon pepper
cup chopped mint

3
Grape, Feta and

Mint Quinoa Salad
cup quinoa
cup fresh lemon juice

8
cup red seedless California grapes
cup crumbled feta cheese
fresh mint leaves,

coarsely chopped
Sliced green onion tops (optional)
tablespoons fresh lemon juice
Directions
Directions (Makes 6 servings)
1. Rinse the quinoa in a fne-mesh sieve.
1. Grill the onion slices on a preheated, medium-hot grill for 3

minutes per side, or until soft and beginning to brown.
2. Put it in a medium saucepan with the water and bring it to a boil; reduce
the heat and simmer, covered, for 12 minutes.
2. Put the onions into a medium-sized bowl and stir the grapes,
mint, lemon juice, olive oil, salt, and pepper and toss well.
3. Remove from the heat and let stand for 10 minutes.
Serving suggestions
5. Cover and refrigerate until chilled.
Top grilled seafood or other meats with this favorful relish.
6. Stir together the quinoa, grapes, cheese, lemon juice, and mint in a large
bowl. Top with green onions, if desired.
4. Remove the cover and fuf with a fork.
Nutritional Stats
Nutritional analysis per serving (relish only): Calories 42; Protein .43 g; Fat 2 g; Sat Fat
.24g, Calories from Fat 31%; Calories from Sat Fat 0%; Carbohydrates 7.4g; Cholesterol
0mg; Fiber .9g; Sodium 99 mg.
Nutritional Stats
Nutritional analysis per serving (without onions): Calories 228; Protein 8 g; Carbohydrate 36 g; Fat 6
g; 25% Calories from Fat; Cholesterol 17 mg; Sodium 222 mg; Potassium 400 mg; Fiber 3 g.
Grape, Tortellini and

Hazelnut Spinach Salad
Chocolate Tofee Grapes

25 green or red seedless
California grapes
cup semisweet chocolate
chips or chopped semisweet
chocolate
pound dry tortellini
teaspoon freshly ground pepper
cup fnely chopped tofee bits
gallon water
teaspoons salt
teaspoon vegetable oil
tablespoon heavy cream
6 cup balsamic vinegar

cup mayonnaise
Directions
cup sour cream
1. Put toothpicks into the grapes, set aside.
2. Line a baking sheet with wax paper or parchment.
Directions
3. In a small double boiler, melt the chocolate and oil together over
medium-low heat, stirring until melted, about 5 minutes (or in the
microwave on high power 30 seconds, stirring once).
4. Dip the grapes in the chocolate and then in the tofee. Place on the
parchment lined baking sheet.
5. Repeat until all the grapes are used. Chill until set.
teaspoon dijon mustard
cups red seedless

California grapes
cup green onions, chopped

cup fresh basil, chopped
cup toasted hazelnuts,
coarsely chopped
2 cups baby spinach
1. Cook tortellini in salted water to

al dente state; drain well. Toss
cooked tortellini with vinegar and
cool to room temperature.
3. Let stand 1 hour in refrigerator.
2. Combine mayonnaise, sour cream,

mustard and pepper; mix well.
Combine all ingredients and
mix well.
Nutritional Stats
4. Toss lightly with spinach leaves

and serve.
Calories 324; Protein 8 g; Carbohydrate 30 g; Fat
20 g (54 percent calories from fat); Cholesterol
84 mg; Sodium 406 mg; Fiber 2.26 g.
Serve up a juicy, delicious burst of favor at your next gathering.

Include Grapes from California on the menu. Grab a bunch today.
This is real food for babies.

Homemade is our inspiration.
Just real, whole fruits and vegetables
are inside our jars. And nothing else.
beechnut.com
Fun Cooking
Spice up your pumpkin seeds.
Then, try some new apple recipes
and make flavored french fries.
PhotograPh by
smoked
paprika
VICTOR PRADO
chipotle
curry
The Hot Seed

Give your pumpkin seeds a kick this year. Scrape the seeds out of your pumpkin, then separate from
the stringy pulp. Rinse in a colander, then shake dry. Spread out 1 cup seeds on an oiled baking sheet
and bake 30 minutes at 300 to dry them out. Toss with a little canola oil, a few pinches of salt and
your choice of spice mix: 2 teaspoons smoked paprika plus a pinch of cayenne pepper, teaspoon
curry powder plus a few grinds of black pepper, or teaspoon chili powder plus teaspoon chopped
chipotle in adobo. Return to the oven until crisp, 15 to 20 more minutes. Let cool.
october 2014
69
Fun
Cooking
a day
an
Get your daily dose: We developed new recipes for the whole month.
ANDREW PURCELL
FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.
phOTOgRaphs By
OCTOBER 2014
71
CHILI-LIME
APPLE FRIES
Apple Fritters
Peel and core 2 apples; slice into -inch-thick rings.
Toss with 1 cup buttermilk and 2 tablespoons sugar.
Whisk 1 cups four with a pinch each of cinnamon
and salt. Dredge the apples in the four, return
to the buttermilk, then dredge in the four again.
Deep-fry in 350 vegetable oil until crisp; drain
on paper towels and sprinkle with sugar.
Cut apples into

matchsticks; toss with
lime juice, then with
chili powder, cayenne,
salt and chopped
cilantro.
Apple-Cookie
Boats
Halve apples and scoop
out the cores. Fill with
cookie butter, then
sprinkle with crushed
chocolate cookies.
Salted CaramelApple Tartlets
Apple Crostini
with Bacon
Toss 2 diced peeled apples with 2 tablespoons each

melted butter and lemon juice in a baking dish. Bake
at 425 until tender, about 20 minutes. Meanwhile,
bake 16 puf pastry cups as the label directs. Pull out
the tops and fll with the cooked apples. Top with
sea salt, crme frache and warm caramel sauce.
Butter baguette slices and

broil until toasted. Top
with peanut butter and
thinly sliced apples; drizzle
with honey and top with
crumbled cooked bacon.
72
october 2014
Fun
Cooking
Apple Meringue Pie

1
round refrigerated pie dough

(half of a 14-ounce package)
cup sliced blanched almonds
6 McIntosh or Braeburn apples,
peeled and chopped
11 tablespoons sugar
4 tablespoons unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons pure vanilla extract
3 large egg whites, at room temperature
Pinch of salt
ACTIVE: 45 min l TOTAL: 1 hr 45 min (plus cooling) l SERVES: 6 to 8
1. Preheat the oven to 425. Line a 9-inch pie plate with the dough; crimp the edges. Pierce the bottom
all over with a fork, then refrigerate 15 minutes. Line the crust with foil and fll with pie weights or
dried beans. Place on a baking sheet and bake until set, about 7 minutes. Remove the foil and weights;
continue baking until golden, about 6 more minutes. Transfer to a rack to cool.
2. Meanwhile, spread the almonds on a baking sheet and bake until golden, about 8 minutes. Combine
the apples, 5 tablespoons sugar, the butter, lemon juice and vanilla in a saucepan; cover and cook over
medium heat until the apples are tender, about 12 minutes. Uncover and cook, mashing and stirring with
a potato masher, until saucy and starting to caramelize, about 12 more minutes; let cool 15 minutes.
Transfer the apples to the pie crust and sprinkle with the toasted almonds.
3. Beat the egg whites and salt with a mixer on medium speed until foamy, about 2 minutes. Gradually
add the remaining 6 tablespoons sugar and beat until stif, 2 to 3 more minutes. Transfer the meringue
to a pastry bag ftted with a -inch star tip. Pipe around the edge of the pie, then pipe in a lattice
pattern. Bake until the meringue is golden, 15 to 20 minutes. Let cool completely.
OCTOBER 2014
73
Coconut Baked Apples

Cut out the cores from 4 apples, leaving the bottoms
intact. Mix cup each chopped macadamia nuts and
shredded coconut, and 3 tablespoons each softened
butter and brown sugar; stuf into the apples, then stand
upright in a baking dish with cup water. Bake at 350
until tender, about 45 minutes. (Tent with foil if the
topping gets too brown.) Drizzle with melted chocolate.
HONEY-apple SALAD
Simmer equal parts honey and
water with a few thin strips of lemon
zest, 5 minutes. Pour over a bowl of
chopped apples; toss to coat.
Apple Chai Tea

Bring a small saucepan of
water to a boil with a few
apple slices. Pour over a chai
tea bag in a mug; let steep.
Cider-Poached
Apples
Combine 4 cups apple
cider, cup brown sugar,
1 cinnamon stick, 2 cloves,
2 star anise pods, 2 wide
strips orange zest and 1 split
vanilla bean in a pot; bring
to a simmer. Peel and halve
4 apples and scoop out the
cores. Poach the apples in
the cider mixture until tender,
turning occasionally, about
30 minutes. Let cool in
the liquid.
Apple Rice Pudding

Cook 1 cup white rice a few minutes longer than
the label directs, adding cup chopped dried
apples and 2 tablespoons sugar to the water.
(The rice should be very soft but not mushy.)
Stir in 1 cup vanilla ice cream until melted and
creamy. Top with chopped fresh apple.
74
october 2014
Fun
Cooking
Apple-Oat Cookies
2
1
1
2
1
2
1
2
cups all-purpose flour

cup old-fashioned oats
teaspoon ground cinnamon
teaspoon baking powder
teaspoon baking soda
teaspoon salt
teaspoon ground allspice
sticks unsalted butter, melted
and cooled slightly
cup packed light brown sugar
cup granulated sugar
large eggs
Fuji or Gala apple, coarsely grated
teaspoons pure vanilla extract
cup confectioners sugar
tablespoons milk
ACTIVE: 30 min l TOTAL: 1 hr l MAKES: about 24 cookies
1. Position racks in the upper and lower thirds of the oven; preheat to 350. Line 2 baking sheets
with parchment paper. Whisk the four, oats, cinnamon, baking powder, baking soda, salt and
allspice in a medium bowl. Combine the butter, brown sugar, granulated sugar and eggs in a
separate bowl; whisk until smooth. Stir in the grated apple and vanilla, then stir in the four
mixture until just combined.
2. Scoop heaping tablespoonfuls of the dough onto the prepared baking sheets, about 1 inch apart.
Bake until just set around the edges, 10 to 12 minutes, switching the baking sheets halfway through.
Let cool 5 minutes on the baking sheets, then transfer to a rack to cool completely.
3. Make the glaze: Whisk the confectioners sugar and milk in a bowl; drizzle on the cookies.
AppleCheese Toast
Spread fg jam and
whole-grain mustard on
crusty bread. Top with
sliced muenster cheese
and apple and broil until
the cheese melts. Sprinkle
with pepper.
Apple Pie Waffles

Stir a handful of fnely chopped apples and a pinch of
apple pie spice into wafe batter before cooking. Serve
topped with confectioners sugar and vanilla ice cream.
OCTOBER 2014
75
Fun
Cooking
Apple-Cherry
Compote
Melt 4 tablespoons butter
in a saucepan over medium
heat. Add 2 chopped
peeled apples, cup dried
cherries, cup sugar,
1 split vanilla bean,
1 tablespoon water and the
juice of lemon. Cook,
stirring occasionally, until
the apples are tender,
about 7 minutes.
Apple-Anise Galette
JAMmy Apples
Brush cored quartered
apples with melted butter
and broil until browned.
Top with strawberry jam
and serve with vanilla
frozen yogurt.
MICROWAVE APPLE CRISP

Combine 1 chopped peeled apple with
1 tablespoon each dark rum, maple syrup and
butter in a microwave-safe bowl. Microwave until
tender, 5 minutes. Top with crushed gingersnaps.
76
october 2014
Set 1 round refrigerated pie dough on a parchmentlined baking sheet. Top with 2 chopped peeled apples,
leaving a 1-inch border. Fold in the edge of the
dough. Whisk 1 egg, cup sugar, 3 tablespoons four
and teaspoon lemon zest until smooth; set aside.
Cook 4 tablespoons butter, 1 teaspoon vanilla and
a pinch of anise seeds in a skillet until golden,
5 minutes. Slowly whisk the butter into the egg
mixture, then pour over the apples. Bake at 400
until golden brown, about 35 minutes.
day fun.
Toyota RAV4
toyota.com/rav4
Options shown. Do not overload your vehicle. See Owners Manual for weight limits and restrictions. 2014 Toyota Motor Sales, U.S.A., Inc.
Fun
Cooking
Apple Crpes
Cook 2 thinly sliced peeled apples with 2 tablespoons
each brown sugar and lemon juice, 1 teaspoon vanilla
and a pinch of cinnamon in a skillet over medium-high
heat until tender, 5 minutes. Spoon onto six 10-inch
crpes and fold into quarters; keep warm in a
buttered skillet over low heat. Simmer cup orange
juice, 2 teaspoons orange zest, cup brown sugar
and 2 tablespoons butter in a small saucepan until
syrupy, 10 minutes. Drizzle over the crpes and top
with mascarpone.
Apple-Almond Toast
Pulse cup sliced blanched almonds, cup sugar,
4 tablespoons butter, 2 egg yolks and teaspoon
almond extract in a food processor to make a paste.
Spread half of the paste on 4 slices lightly toasted
bread. Top with apple slices. Spread the remaining
almond paste on top. Bake at 400 until golden brown,
about 8 minutes.
Apple-Butterscotch Blondies
cooking spray
1
cup all-purpose flour
teaspoon kosher salt
teaspoon baking powder
1
teaspoon pure vanilla extract
2 large eggs
1
apple, peeled and finely chopped
cup butterscotch chips
78
october 2014
ACTIVE: 20 min l TOTAL: 45 min (plus cooling) l MAKES: 12 blondies
1. Preheat the oven to 350. Line a 9-inch-square baking dish with foil, leaving a 2-inch
overhang on two sides; lightly coat with cooking spray and set aside.
2. Whisk the four, salt and baking powder in a small bowl. Melt the butter in a medium
saucepan over medium heat and cook, swirling the pan occasionally, until it starts browning.
Remove from the heat and whisk in the brown sugar and vanilla until dissolved; let cool
slightly. Add the eggs and whisk until smooth. Stir in the four mixture, then the apple and
butterscotch chips. Pour into the prepared pan and smooth the top.
3. Bake the blondies until the edges are set and the top is lightly browned, about 25 minutes.
Transfer to a rack and let cool completely in the pan. Lift out of the pan using the foil overhang
and cut into pieces.
Fun
Cooking
AppleChocolate Chip Bread Pudding

1
1-pound loaf sliced cinnamon-raisin bread,

cut into 1-inch pieces
2 tablespoons unsalted butter, cut into
small pieces, plus more for the baking dish
4 cups milk
cup granulated sugar
2 large eggs plus 6 egg yolks
1
2 apples, peeled and diced
cup bittersweet chocolate chips
confectioners sugar and whipped cream,
for topping
ACTIVE: 30 min l TOTAL: 2 hr l SERVES: 12
1. Preheat the oven to 250. Spread the bread on a baking sheet and bake until crisp, about
30 minutes; let cool. Meanwhile, butter a 9-by-13-inch baking dish; set aside.
2. Combine the milk, sugar and salt in a medium saucepan over medium heat, stirring
occasionally to dissolve the sugar; remove from the heat and let cool slightly. Whisk the eggs, egg
yolks and vanilla in a large bowl. Pour the warm milk mixture into the eggs, whisking constantly.
3. Toss the bread with the apples and chocolate chips in a large bowl, then spread in the prepared
baking dish. Pour the custard over the bread mixture, then gently press the bread down into the
custard. Dot with the 2 tablespoons butter. Cover with foil and set aside 30 minutes.
4. Increase the oven temperature to 350. Bake the bread pudding, covered, until a knife
inserted into the center comes out clean, about 45 minutes. Uncover and continue baking until
browned, about 15 more minutes. Let cool slightly; dust with confectioners sugar and serve with
whipped cream.
Ham and Apple Pizza

Preheat the oven to 400; brush a foil-lined baking sheet
with olive oil. Pat a 14-ounce package refrigerated pizza
dough into a 9-by-12-inch rectangle on the baking sheet.
Toss thinly sliced red onion with 1 tablespoon each olive
oil and fresh thyme, and season with salt and pepper. Top
the crust with 8 ounces grated havarti cheese, the onion
mixture, 1 thinly sliced apple and pound sliced ham (cut
into strips). Bake until golden, about 25 minutes.
Apple Brown Betty

Peel and roughly chop 3 apples. Heat 4 tablespoons butter
in a small ovenproof skillet over medium heat; add the
apples, sprinkle with 2 tablespoons sugar and a pinch of
apple pie spice, and cook until softened, 5 minutes. Add
cup apple cider and bring to a simmer; remove from
the heat. Toss 1 crumbled corn mufn with 4 tablespoons
melted butter and 1 tablespoon sugar; sprinkle over the
apples. Bake at 350 until golden brown, 25 to 30 minutes.
80
october 2014
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go go go.
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Fun
Cooking
Pomegranateapple Salsa
Apple-Walnut Sundae
Melt 2 tablespoons butter in a large
skillet over medium-high heat. Add
2 sliced peeled apples, sprinkle
with 2 tablespoons sugar and cook
until lightly browned and just tender,
about 5 minutes. Stir in one 5-ounce jar
walnuts in syrup; warm through. Serve
over vanilla ice cream.
Toss 2 fnely chopped apples,

cup each pomegranate
seeds and chopped grapes,
2 tablespoons each chopped
fresh mint and lemon juice, and
1 tablespoon sugar in a bowl.
Serve with cinnamon sugar
pita chips.
Apple Cider Granita

Heat 2 cups apple cider, the juice of 1 lemon and
cup sugar in a saucepan, stirring until the sugar
dissolves; let cool. Transfer to an 8-inch-square baking
dish and freeze until ice crystals begin forming around
the edges, about 45 minutes. Scrape the granita with a
fork every 30 minutes until frozen, about 4 hours. Top
with chopped apple and whipped cream mixed with
cinnamon, ginger and nutmeg.
BAKLAVA APPLES
Combine cup chopped toasted walnuts, cup
brown sugar and teaspoon allspice. Peel and cut out
the cores from 4 apples, leaving the bottoms intact.
Fill with the walnut mixture, then top each with a dab
of butter. Lay out a sheet of phyllo dough; brush with
melted butter and lightly sprinkle with breadcrumbs.
Add 2 more layers of phyllo, butter and breadcrumbs,
then top with another sheet of phyllo and more butter.
Cut the stack in half; put an apple on each half, then
gather the corners to seal at the top. Repeat to
wrap the other 2 apples. Bake at 350 until golden,
50 minutes. Let cool; dust with confectioners sugar.
82
october 2014
HeluvaGood.com
Fun
Cooking
WE MIGHT
Apple-Fennel parfait
Toss diced apple with ground fennel
seeds, lemon juice and sugar. Layer with
plain Greek yogurt, crumbled anisette
cookies and honey in a tall glass.
THE SAME
BUT WERE
ON THE SAME
Apple-Ginger smoothie
Puree cored apple in a blender with

1 tablespoon plain yogurt, 1 teaspoon each
lemon juice and maple syrup, teaspoon
grated ginger, a few ice cubes and a splash
of water until smooth.
Abstain from connecting the ads

/TM trademarks Mars, Incorporated 2014
84
october 2014
MIGHT BE IN
SAME BAG,
WERE NOT
SAME PAGE.
Caramel AppleS
ACTIVE: 40 min l TOTAL: 40 min l MAKES: 4 apples
2 cups sugar
cup heavy cream, at room temperature
1
Cooking spray
4 apples (the caramel will stick best to
organic/unsprayed apples)
1. Combine the sugar, butter and salt in a medium saucepan and cook over medium heat, stirring
occasionally, until dark amber, about 20 minutes.
2. Remove the pan from the heat and carefully pour in the cream and vanilla (it will bubble up).
Set the saucepan over low heat and continue cooking, whisking, until smooth and the bubbling
subsides, 2 to 4 more minutes. Remove from the heat and pour into a large glass measuring
cup or bowl so the caramel is about 2 inches deep. Set aside, stirring occasionally, until cooled
slightly and thick enough to coat a spoon, 12 to 15 minutes.
3. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Insert a
wooden stick into the center of each apple, about one-third of the way down. Holding an apple
by the stick, dip it into the caramel and roll around to cover. Gently twirl the apple over the
measuring cup, letting the excess caramel drip of, then turn it upside down and hold about
30 seconds to help set the caramel; place on the prepared baking sheet. Repeat with the
remaining apples. Let set 15 minutes.
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OCTOBER 2014
85
Fun
Cooking
Major
Meltdown
A hot cheese dip
makes any party better.
ANDREW PURCELL
FOOD STYLING: JAMIE KIMM; PROP STYLING: CARLA GONZALEZ-HART.
photographs by
90
october 2014
Queso Fundido
with choRizo
ACTIVE: 30 min l TOTAL: 40 min

SERVES: 6 to 8
2
1
8
poblano chile peppers

tablespoon extra-virgin olive oil
ounces fresh chorizo, casings
removed
cup chopped scallions
2 tablespoons all-purpose flour
cup lager
2 cups grated cheddar cheese
(about 8 ounces)
2 cups grated muenster cheese
(about 8 ounces)
tortilla chips, for serving
1. Preheat the broiler. Put the poblanos on a
broiler pan and broil, turning occasionally,
until charred all over, about 10 minutes.
Transfer to a bowl, cover with a plate and
let steam until cool enough to handle, about
10 minutes. Scrape of the charred skin with
a paring knife and remove the stems and
seeds; chop the peppers and set aside.
2. Heat the olive oil in an 8- or 9-inch
cast-iron skillet over medium heat; add the
chorizo and cook, breaking up the meat with
a wooden spoon, until cooked through, about
5 minutes. Add the scallions and poblanos
and cook until the scallions are wilted, about
2 minutes. Add the four and cook, stirring
to coat, 1 minute.
3. Add the lager and bring to a boil; cook
until thickened, about 1 minute. Add the
cheese, a handful at a time, stirring until
melted before adding more. Transfer
the skillet to the broiler and broil until
browned and bubbling, 1 to 2 minutes.
Serve with chips.
Baked Ricotta with Lemon and heRBs

ACTIVE: 10 min l TOTAL: 25 min l SERVES: 6
1
pound fresh ricotta cheese
Grated zest of 1 lemon
1
teaspoon chopped fresh thyme
teaspoon chopped fresh rosemary
Kosher salt
Pinch of red pepper flakes
1
tablespoon grated parmesan cheese
1
Sea salt
Grilled or toasted crusty bread, for serving
1. Preheat the oven to 375. Whisk the

ricotta, lemon zest, thyme, rosemary,
teaspoon kosher salt and the red
pepper fakes in a medium bowl until
smooth and creamy.
2. Transfer to a 2-cup ramekin and
sprinkle with the parmesan. Bake until
golden and bubbling, about 15 minutes.
Drizzle with the olive oil and sprinkle with
sea salt. Serve with bread.
Baked CamBozola with PeCans and CranBerries

ACTIVE: 10 min l TOTAL: 25 min l SERVES: 6 to 8
cup roughly chopped pecans

cup dried cranberries
2 teaspoons packed light brown sugar
teaspoon curry powder
Kosher salt
1
pound cambozola cheese,
rind removed, cubed
Sliced pears and/or crackers, for serving
92
october 2014
1. Preheat the oven to 400. Combine the

pecans, dried cranberries, brown sugar, curry
powder and a pinch of salt in a medium bowl.
2. Put the cheese in a 1-quart baking dish
and top with the pecan mixture. Bake until
the cheese melts and the nuts are toasted,
about 12 minutes. Serve with sliced pears
and/or crackers.
Fun
Cooking
Reuben Dip ACTIVE: 15 min l TOTAL: 30 min l SERVES: 6 to 8

1
8-ounce package cream cheese, at room temperature
cup mayonnaise
2 tablespoons ketchup
1
tablespoon horseradish, drained
1
tablespoon relish
2 cups grated Swiss cheese (about 8 ounces)
2 ounces deli-sliced corned beef, chopped
cup sauerkraut, drained, patted dry and chopped
cup chopped fresh chives
Pumpernickel bread, for serving
1. Preheat the oven to 375. Combine the cream

cheese, mayonnaise, ketchup, horseradish and
relish in a food processor and puree until smooth;
transfer to a large bowl. Stir in the Swiss cheese,
corned beef, sauerkraut and chives.
2. Spread the dip in a 1-quart baking dish and bake
until browned and bubbling, about 15 minutes.
Serve with bread.
october 2014
93
Fun
Cooking
Baked GOaT CHeeSe dIP ACTIVE: 20 min l TOTAL: 25 min l SERVES: 6

1
10-ounce log goat cheese, at room temperature
4 ounces cream cheese, at room temperature
cup grated parmesan cheese
cup extra-virgin olive oil, plus more for brushing
Freshly ground pepper
8 small cocktail tomatoes (about 10 ounces), quartered
2 tablespoons chopped fresh chives
2 teaspoons balsamic vinegar
1
clove garlic, finely chopped
Kosher salt
toasted baguette slices, for serving
94
october 2014
1. Preheat the oven to 400. Combine the goat cheese,

cream cheese, parmesan and 2 tablespoons olive oil in
a food processor and season with pepper; puree until
smooth. Brush a 1-quart baking dish with olive oil, then
spread the cheese mixture in the dish, mounding it slightly
higher around the edge than in the middle. Bake until
golden and heated through, about 15 minutes.
2. Meanwhile, combine the tomatoes, chives, vinegar, garlic,
the remaining 2 tablespoons olive oil and teaspoon salt in
a medium bowl. Spoon the tomato mixture on top of the dip.
Serve with baguette slices.
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On The Fry
Shake up your frozen french fries with spices and dips.
ANDREW PURCELL
FOOD STYLING: JAMIE KIMM; PROP STYLING: CARLA GONZALEZ-HART.
photographs by
96
october 2014
Fun
Cooking
HOW TO MAKE Spiced Fries

For all recipes, preheat two baking sheets at 450 on the top and bottom oven racks. Add spices to a 32-ounce bag
of frozen fries and spread on the hot baking sheets. Bake as directed, switching the pans halfway through.
Moroccan Fries
Caraway-Dill Fries
Celery Salt Fries
Toss the fries with 2 tablespoons olive oil,

2 teaspoons ground cumin, 1 teaspoon
ground coriander, teaspoon ground ginger
and teaspoon each ground cinnamon and
cayenne; bake. Sprinkle with chopped cilantro.

2 teaspoons each dried dill and ground
caraway and teaspoon mustard
powder; bake.
Toss the fries with 2 tablespoons

olive oil, 1 tablespoon smoked paprika
and 1 teaspoon celery salt; bake.
Pickled Mayo
Cumin Ketchup
Combine cup mayonnaise, cup

chopped dill pickle and 2 tablespoons
deli mustard.
Combine cup ketchup, 2 tablespoons

horseradish, the juice of lemon,
2 teaspoons Worcestershire sauce and
a dash of hot sauce.
Jerk-Spiced Fries
Chipotle Fries
Garlic-Parmesan Fries
Toss the fries with 2 tablespoons olive oil

and 2 tablespoons jerk seasoning; bake.
Sprinkle with thinly sliced scallions.

1 tablespoon smoked paprika and 1 teaspoon
chipotle chile powder; bake.
Chutney Mayo
Smoky Barbecue Sauce
Toss the fries with 2 tablespoons olive oil and

1 teaspoon granulated garlic; bake, sprinkling
with cup grated parmesan during the last
5 minutes. Sprinkle with chopped parsley.
Combine cup mayonnaise, cup mango

chutney, the zest and juice of 1 lime and a
dash of hot sauce.
Combine cup barbecue sauce,

1 to 2 tablespoons adobo sauce (from a
can of chipotles) and 2 tablespoons pure
maple syrup.
Toast 1 tablespoon ground cumin in a small

dry skillet. Let cool, then mix with cup
ketchup, 3 tablespoons apricot preserves
and a dash of hot sauce.
Bloody Mary Ketchup
Herb-Anchovy Mayo
Pulse cup mayonnaise, cup each basil
and parsley, 2 teaspoons dijon mustard,
2 anchovy fllets and 1 small crushed garlic
clove in a food processor until smooth.
october 2014
97
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Cookng
Try these easy fall meals
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FOOD STYLING: MAGGIE RUGGIERO; PROP STYLING: CHRISTINA LANE.
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Make lasagna
in a skillet!
See page 108.
OCTOBER 2014
101
Weeknight
Cooking
lowcalorie
dinner
MEXICAN EGG TACOS WITH POTATOES

8 large eggs
1
teaspoon chili powder
Kosher salt
2 Yukon gold potatoes (about 1 pound), diced
1
onion, diced
1
poblano chile pepper, thinly sliced
Cooking spray
3 plum tomatoes, diced
cup chopped fresh cilantro
2 tablespoons jalapeo hot sauce
1
tablespoon unsalted butter
12 white corn tortillas
SPINACH-ANd-CHEESE PORK CHOPS

WITH POLENTA
1
18-ounce tube prepared polenta, sliced into 12 rounds
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
4 thin bone-in center-cut pork loin chops (about 5 ounces each)
1
2 cloves garlic, chopped
1
5-ounce package baby spinach (about 6 cups)
4 slices provolone cheese
1
cup low-sodium chicken broth
4 jarred cherry peppers or pepperoncini, drained and sliced
1. Position a rack in the upper third of the oven and preheat to 475.
Separate 1 egg; set the yolk aside. Whisk the egg white, chili powder
and teaspoon salt in a large bowl until frothy. Add the potatoes,
onion and poblano; toss. Coat a baking sheet with cooking spray;
spread out the vegetables, then coat with more cooking spray. Bake,
fipping once, until golden brown, 25 to 30 minutes.
2. Meanwhile, toss the tomatoes, 2 tablespoons cilantro and
1 tablespoon hot sauce in a bowl; season with salt and set aside.
3. Whisk the reserved egg yolk and 7 eggs with cup cilantro and
teaspoon salt in a bowl until frothy. Melt the butter in a medium
nonstick skillet over medium heat; swirl to coat. Add the egg mixture
and cook, stirring, until just set, about 5 minutes.
4. Toast the tortillas in a dry skillet or wrap in a damp paper towel
and warm in the microwave. Toss the remaining 2 tablespoons
cilantro and 1 tablespoon hot sauce with the vegetable mixture.
Divide the vegetables and scrambled eggs among the tortillas. Serve
with the tomato salsa.
1. Preheat the oven to 400. Line a baking sheet with foil and add the
polenta in a single layer; brush both sides with 1 tablespoon olive oil
and season with salt and pepper. Bake until golden, about 20 minutes.
2. Meanwhile, season the pork chops on both sides with the rosemary,
teaspoon salt and a few grinds of pepper. Heat 1 tablespoon olive oil
in a large skillet over medium-high heat. Working in batches if needed,
add the pork chops and cook until golden, about 2 minutes per side.
Transfer to a separate baking sheet.
3. Add the remaining 1 tablespoon olive oil to the skillet. Add the
garlic and cook until just golden, 1 minute. Add the spinach and
season with salt and pepper. Cook, stirring, until just wilted,
1 to 2 minutes. Top the pork chops with the spinach and 1 cheese
slice each; bake until the cheese melts, about 5 minutes.
4. Meanwhile, add the broth to the skillet. Cook over medium-high
heat until reduced by half, about 4 minutes. Add the butter and stir
until melted. Top the pork with the pan sauce and peppers; serve with
the polenta.
Per serving: Calories 448; Fat 14 g (Saturated 5 g); Cholesterol 438 mg;
Sodium 813 mg; Carbohydrate 61 g; Fiber 7 g; Protein 20 g
Sodium 1,129 mg; Carbohydrate 24 g; Fiber 3 g; Protein 34 g
102
OCTOBER 2014
SWEET
DAY
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FOOD NETWORK MAGAZINEs annual Travel
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thank you to our sponsors
PROMOTION
Weeknight
Cooking
done in
30
minutes
SALISBURY MEATLOAF And POTATOES
MEdITERRAnEAn TUnA MELTS
1 pounds Yukon gold or red potatoes,

cut into 1-inch chunks
Kosher salt
Meatloaf mix
1 pounds meatloaf mix
is a combination of
cup panko breadcrumbs
ground beef, pork
1
large egg
and veal; you can
onion, grated
also use a mix of
1 teaspoons chopped fresh thyme
12 ounces ground
2 teaspoons Worcestershire sauce
chuck and 8 ounces
ground pork.
1 cups baby carrots, halved lengthwise
3 stalks celery, sliced
1 cups low-sodium chicken broth
3 tablespoons half-and-half
3 7-ounce cans oil-packed light tuna (preferably Italian)

cup chopped fresh parsley
cup pitted kalamata olives, chopped
small red onion, thinly sliced
Juice of 1 lemon
teaspoon smoked paprika
4 whole pitas, each split into 2 rounds
4 ounces muenster or halloumi cheese, thinly sliced
3 cups baby arugula
1
pint cherry tomatoes, halved
2 Persian cucumbers, halved lengthwise and thinly sliced
1. Put the potatoes in a medium saucepan and cover with cold water;
season with salt. Bring to a boil and cook until tender, 25 minutes.
2. Meanwhile, combine the ground meat, panko, egg, onion, thyme,
Worcestershire sauce, 1 teaspoon salt and a few grinds of pepper in a
bowl; mix with your hands. Form into four -inch-thick oval patties.
3. Heat 1 tablespoon butter in a large nonstick skillet over mediumhigh heat. Add the patties; cook until browned, 3 minutes per side.
Scatter the carrots and celery around the patties; cook until they start
softening, 3 minutes. Reduce the heat to medium. Add the broth, cover
and simmer until the patties are cooked through, 5 minutes. Remove
the patties and increase the heat to high. Cook until the broth is slightly
reduced, 2 minutes, then add 1 tablespoon butter and swirl until melted.
4. Drain the potatoes; mash with the half-and-half, the remaining
2 tablespoons butter, and salt and pepper to taste. Serve with the
patties and vegetables.
106
OCTOBER 2014
1. Preheat the oven to 350. Drain the tuna, reserving 2 tablespoons

oil. Toss the tuna, reserved oil, cup parsley, the olives, red onion, the
juice of lemon, the smoked paprika, a pinch of salt and a few grinds
of pepper in a medium bowl. Spread the tuna salad on 4 of the pita
halves; top with the cheese and the remaining pita halves.
2. Heat 2 teaspoons olive oil in a large nonstick skillet over mediumhigh heat. One at a time, add the sandwiches and cook until lightly
toasted, about 2 minutes per side. Transfer to a baking sheet and bake
until warmed through, about 5 minutes.
3. Meanwhile, toss the arugula, tomatoes, cucumbers, the remaining
cup parsley, 2 tablespoons plus 1 teaspoon olive oil and the juice
of the remaining lemon in a medium bowl; season with salt and
pepper. Cut the tuna melts into wedges. Serve with the arugula salad.
PROMOTION
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Weeknight
Cooking
PIEROGI wITh hAM AND BROCCOLI

1
small red onion, thinly sliced
4 ounces deli-sliced ham, cut into thin strips
cup low-sodium chicken broth
1
16-ounce package frozen potato-cheese pierogi
1
head broccoli, cut into florets
cup sour cream
teaspoon paprika
cup shredded monterey jack cheese (about 3 ounces)
1. Melt the butter in a large broiler-proof skillet over medium-high
heat. Add the red onion and cook, stirring occasionally, until softened,
about 3 minutes. Add the ham and season with teaspoon salt and a
few grinds of pepper. Cook, stirring occasionally, until the onion starts
browning, about 2 minutes. Add the broth and bring to a simmer; cook
until the onion softens, about 3 minutes.
2. Reduce the heat to medium low and stir in the pierogi and broccoli.
Cover and cook until the pierogi are warm and the broccoli is tender,
about 15 minutes. Meanwhile, combine the sour cream, chives and
paprika in a small bowl; set aside. Preheat the broiler.
3. Uncover the skillet and sprinkle with the cheese. Transfer to the
broiler and cook until the cheese is melted and the pierogi are slightly
golden, 2 to 3 minutes. Serve with the sour cream sauce.
SKILLET LASAGNA wITh

BUTTERNUT SQUASh
12-ounce package frozen chopped butternut

or winter squash, thawed
1
cup part-skim ricotta cheese
1
cup grated parmesan and/or pecorino romano cheese
(about 2 ounces)
1
Pinch of freshly grated nutmeg
2 cups jarred marinara sauce
cup chopped fresh basil
6 no-boil lasagna noodles
2 cups shredded part-skim mozzarella (about 8 ounces)
1. Combine the squash, ricotta, cup parmesan, the rosemary and
nutmeg in a medium bowl. In another bowl, combine the marinara
sauce and basil.
2. Spread cup of the marinara in a large nonstick skillet. Cover with
2 lasagna noodles. Spread half of the ricotta mixture on top of the
noodles, then sprinkle with one-third of the mozzarella. Add another
layer of noodles, the remaining ricotta mixture, 1 cup marinara
and half of the remaining mozzarella. Top with the remaining
2 noodles, then the remaining marinara and mozzarella. Sprinkle
with the remaining cup parmesan.
3. Cover and cook over medium-low heat until the pasta is tender
and the cheese is melted, about 20 minutes. (Check halfway through:
If the edges seem dry, add up to cup water.) Let rest 5 minutes
before serving.
lowcalorie
dinner
108
OCTOBER 2014
Weeknight
Cooking
lowcalorie
dinner
MOROCCAN CHICKEN AND COUSCOUS
STEAK WITH RANCH POTATO SALAD
2 carrots, thinly sliced

1 pounds skinless, boneless chicken breasts,
cut into 1-inch pieces
1
large onion, chopped
teaspoon ground cumin
1
cup couscous
1
15-ounce can no-salt-added chickpeas, drained and rinsed
cup chopped dried apricots or prunes
Grated zest of lemon, plus juice of 1 lemon
1
pound red potatoes, cut into 1-inch cubes
Kosher salt
2 stalks celery, chopped
cup light mayonnaise
2 tablespoons dijon mustard
1
tablespoon extra-virgin olive oil, plus more for drizzling
cup buttermilk
2 teaspoons Worcestershire sauce
1
teaspoon paprika
1 pounds flank steak, trimmed of excess fat
1
bunch watercress, tough stems removed
1. Combine the carrots and 1 cup water in a saucepan over medium-high

heat. Cook until crisp-tender, about 7 minutes; cover and set aside.
2. Meanwhile, heat a large skillet over medium-high heat. Add the
olive oil, then add the chicken and season with salt and pepper. Cook,
turning occasionally, until browned and just cooked through, about
4 minutes. Transfer to a plate using a slotted spoon. Add the onion to
the skillet and season with teaspoon salt. Cover and cook, stirring
occasionally, until lightly browned, about 6 minutes. Stir in the cumin
and cinnamon; remove from the heat.
3. Add the couscous, chickpeas, apricots and lemon zest to the skillet.
Add the carrots and the hot cooking water (return to a simmer if the
liquid has cooled); stir to combine. Add the chicken and any collected
juices. Cover and let stand until the liquid is absorbed and the
couscous is tender, about 5 minutes; fuf with a fork. Stir in the lemon
juice and cilantro. Season with salt.
1. Put the potatoes in a medium saucepan and cover with cold water;
season with salt. Bring to a boil and cook until fork-tender, about
15 minutes. Drain and rinse under cold water to cool, then transfer to
a large bowl and add the celery.
2. Meanwhile, whisk the mayonnaise, mustard, olive oil, buttermilk,
Worcestershire sauce, paprika and chives in a large bowl. Brush
3 tablespoons of the dressing all over the steak. Toss cup of the
dressing with the potatoes and celery; set aside the remaining dressing.
3. Sprinkle teaspoon salt evenly in a large cast-iron skillet and heat
over high heat until very hot, 5 minutes. Drizzle a small amount of
olive oil (about teaspoon) into the skillet. Add the steak; sear until
well browned, 4 to 5 minutes. Reduce the heat to medium high; fip
the steak and sear until well browned on the other side, 4 to 5 more
minutes for medium rare. Remove to a cutting board and let rest
5 minutes, then thinly slice against the grain. Toss the watercress with
the remaining dressing. Serve with the steak and potatoes.


110
OCTOBER 2014
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Bringing the food and music scene
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John Mayer and Phillip Phillips headline.
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Weeknight
Cooking
SHRIMP CAKES WItH SCAllIon DIP
cup mayonnaise
cup chopped fresh parsley
1
scallion, roughly chopped
1
small clove garlic, grated
2 tablespoons fresh lemon juice
1
pound medium shrimp, peeled and deveined
1
cup panko breadcrumbs
1
large egg, lightly beaten
teaspoon grated lemon zest
3 tablespoons vegetable oil, plus more for forming
1
5-ounce package mixed greens (about 6 cups)
4 radishes, thinly sliced
1. Preheat the oven to 400. Puree the mayonnaise, parsley, scallion,
garlic, 2 tablespoons water, 1 tablespoon lemon juice, teaspoon
salt and teaspoon pepper in a food processor; transfer to a bowl.
2. Add half of the shrimp to the food processor and pulse until a thick
paste forms. Add the remaining shrimp, cup panko, 2 tablespoons
of the prepared dressing, the egg and lemon zest. Pulse until combined
but still chunky. With oiled hands, shape the mixture into eight -inchthick patties. Transfer to a baking sheet; freeze 5 minutes.
3. Put the remaining cup panko on a plate. Heat the vegetable oil in
a large nonstick ovenproof skillet over medium heat. Coat the patties
on both sides with the panko; cook until golden, 2 minutes per side.
Transfer the skillet to the oven and bake until the patties are cooked
through, 5 to 7 minutes.
4. Meanwhile, toss the greens, radishes, 2 tablespoons of the dressing
and the remaining 1 tablespoon lemon juice; season with salt and
pepper. Serve the shrimp cakes with the salad and remaining dressing.
lowcalorie
dinner
114
oCtoBER 2014
SloW-CooKER CARIbbEAn
bEEf StEW
ACTIVE: 25 min l TOTAL: 35 min (plus 7-hr slow cooking) l SERVES: 4
1 pounds cubed beef stew meat

1
tablespoon all-purpose flour
2 teaspoons curry powder
2 large sweet potatoes (about 1 pounds),
peeled and cut into 2-inch pieces
1
red bell pepper, cut into 1-inch pieces
1
13-to-14-ounce can coconut milk
2 tablespoons finely chopped peeled ginger
Juice of 1 lime, plus wedges for serving
4 scallions, sliced
2 cups cooked white rice, for serving
1. Toss the beef with the four, curry powder, allspice, 1 teaspoon
salt and teaspoon pepper in a medium bowl; transfer the beef to
a 6-quart slow cooker. Add the sweet potatoes and bell pepper to
the bowl and toss to coat with any remaining four mixture. Spread
over the beef. Whisk the coconut milk and ginger in a bowl until
combined; pour over the vegetables.
2. Cover the slow cooker and cook on low, 7 hours. Uncover, stir well
and let stand 10 minutes. Skim of any fat from the top. Stir in the
lime juice and season with salt. Serve over rice; top with scallions and
serve with lime wedges.
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Robert St. John
MISSISSIPPI
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Weeknight
Cooking
SUpeR-StUFFed BaKed pOtatOeS
4
6
1
russet potatoes (about 8 ounces each)

tablespoons unsalted butter
12-ounce package kielbasa, cut into 4 pieces
and halved lengthwise
2 leeks (white and light green parts only), halved and thinly sliced
small head Savoy or green cabbage, thinly sliced
1
cup shredded gruyre cheese (about 4 ounces)
2 tablespoons chopped fresh parsley
Spicy brown or whole-grain mustard, for serving
1. Preheat the oven to 400. Pierce the potatoes all over with a fork;
microwave, turning once, until tender, about 15 minutes.
2. Melt 1 tablespoon butter in a large skillet over medium heat. Add
the kielbasa and cook, turning, until lightly browned, 5 minutes.
Transfer to a plate; cover to keep warm.
3. Melt 3 tablespoons butter in the skillet. Add the leeks and cook,
stirring occasionally, until softened, about 2 minutes. Add the cabbage,
2 tablespoons water, teaspoon salt and a few grinds of pepper. Cook,
stirring occasionally, until the cabbage is tender, about 4 minutes.
4. Split the potatoes and arrange on a baking sheet. Top each with
tablespoon butter and 2 tablespoons gruyre; fluff the insides with
a fork to combine. Season with salt and pepper. Divide the kielbasa
among the potatoes and top with the cabbage mixture. Toss the
remaining cup gruyre with the parsley and sprinkle on top of the
potatoes. Bake until the cheese is melted, about 10 minutes. Serve
with mustard for dipping.
BOK CHOYMUSHROOM StiR-FRY

witH Canadian BaCOn
1 tablespoons low-sodium soy sauce

1
teaspoon Sriracha, sambal oelek or other Asian chile sauce
1
teaspoon sugar
cup vegetable oil
6 ounces Canadian bacon, cut into -inch pieces
10 ounces shiitake mushrooms, stemmed and sliced
Kosher salt
1
red bell pepper, chopped
1
red onion, chopped
2 cloves garlic, minced
6 heads baby bok choy, trimmed and chopped
4 cups cooked brown rice, for serving
1. Combine the soy sauce, Sriracha and sugar in a bowl; set aside.
Meanwhile, heat 1 tablespoon vegetable oil in a large nonstick skillet
over high heat. Add the Canadian bacon; cook, stirring, until crisp and
browned around the edges, about 4 minutes. Transfer to a bowl.
2. Add 1 more tablespoon vegetable oil to the skillet, then add the
mushrooms and teaspoon salt. Cook, stirring occasionally, until
the mushrooms start browning, 4 minutes. Add the remaining
2 tablespoons vegetable oil, the bell pepper and red onion and cook,
stirring occasionally, until the pepper is crisp-tender, about 3 minutes.
3. Add the garlic, bok choy and teaspoon salt and cook, stirring,
until the bok choy is just wilted, about 2 minutes. Return the Canadian
bacon to the skillet, add the soy sauce mixture and stir to combine.
Serve over brown rice.
lowcalorie
dinner
116
OCTOBER 2014
Weeknight
Cooking
lowcalorie
dinner
Chili ChiCKEN WiTh hOMiNY hash
sEsaME TURKEY salaD
2 teaspoons chili powder

1
Kosher salt
teaspoon grated lime zest
8 skin-on, bone-in chicken thighs (about 2 pounds)
1
15-ounce can white hominy, drained, rinsed and patted dry
medium acorn squash, seeded and diced
1
yellow bell pepper, chopped
1
tablespoon fresh lime juice, plus wedges for serving
2 scallions, thinly sliced
3
4
2
2
1
1
8
1
1
1. Position racks in the upper and lower thirds of the oven; preheat to
425. Line 2 baking sheets with foil. Mix 1 teaspoons chili powder,
teaspoon cumin, teaspoon salt, the cinnamon and lime zest in a
bowl. Rub the spice mixture all over the chicken, then transfer to one
of the baking sheets; set aside until ready to roast.
2. Toss the hominy, squash, bell pepper, 2 tablespoons olive oil, the
remaining teaspoon each chili powder and cumin, and teaspoon
salt in a medium bowl. Spread on the other baking sheet.
3. Transfer the chicken to the upper oven rack and the hominy to the
lower rack. Roast, stirring the hominy occasionally, until the hominy is
lightly browned and the chicken is cooked through, about 25 minutes.
4. Transfer the hominy to a bowl and add the lime juice, the remaining
1 tablespoon olive oil, the scallions and cilantro. Season with salt and
toss. Serve with the chicken and lime wedges.
1. Toast the sesame seeds in a large dry skillet over medium heat,
stirring occasionally, 4 to 5 minutes. Transfer to a blender and add
the lemon juice, 1 tablespoon sesame oil, the maple syrup, soy sauce,
ginger and 3 tablespoons water; pulse until smooth. Set aside.
2. Add the remaining 1 tablespoon sesame oil to the skillet and heat
over medium-high heat. Add the wheat berries and stir-fry until
golden, about 5 minutes. Add the snap peas and scallions; stir-fry
until crisp-tender, about 3 minutes. Transfer to a large bowl. Add the
turkey, carrot, lettuce and sesame dressing; toss to coat.
118
OCTOBER 2014
1
1
tablespoons sesame seeds

tablespoons fresh lemon juice (from 2 lemons)
tablespoons toasted sesame oil
tablespoons pure maple syrup
tablespoon low-sodium soy sauce
tablespoon chopped peeled ginger
cup frozen cooked wheat berries or brown rice, thawed
ounces sugar snap peas, trimmed and halved
bunch scallions, roughly chopped
pound rotisserie turkey breast or chicken breast
(skin removed), cut into -inch pieces
carrot, shaved into ribbons with a vegetable peeler
small or large head iceberg lettuce, cut into large chunks

THEYVE HAD YEARS TO PERFECT ONE DISH

HES GOT MINUTES
Weeknight
Cooking
Weeknight
Cooking
Easy Sides
CAULIFLOWER MASH
KALE AND PEAR SALAD
Cook 1 large head caulifower (cut into forets) in a steamer basket

set over simmering water, covered, 20 minutes. Transfer to a food
processor and puree with 3 tablespoons butter, 2 tablespoons
half-and-half and teaspoon lemon zest; season with salt and
pepper. Top with chopped chives.
Chop large bunch kale; toss with 1 tablespoon each olive oil and
white wine vinegar, and teaspoon kosher salt in a large bowl, then
rub with your fngers until softened. Cook cup chopped pecans in
a skillet with 1 tablespoon olive oil and teaspoon each sugar and
salt until toasted. Stir in 1 chopped pear; add to the kale. Drizzle with
more oil and vinegar, season with salt and pepper and toss.
Eggs contain zero carbs and no sugar, unlike most cereals and yogurt.
Theyre also the least expensive source of high-quality protein* and all-natural too.
/IncredibleEdibleEgg *Based on American Egg Board price comparison. Visit IncredibleEgg.org
ROASTED FAll vEgETAblES
Toss 2 sliced portobello mushroom caps (gills scraped out),

2 chopped peeled sweet potatoes, 3 tablespoons olive oil,
4 quartered shallots, 2 smashed garlic cloves and 2 teaspoons
fresh thyme; season with salt and pepper. Spread on a baking
sheet and roast at 400, stirring once or twice, until browned,
30 minutes. Toss with 2 tablespoons parsley and more olive oil.
bRAISED RED CAbbAgE WITH RAISINS
Cook 2 strips chopped bacon in olive oil in a pot over medium heat
until crisp. Add 1 chopped onion; cook until softened, 4 minutes. Add
1 cup chicken broth, head sliced red cabbage, 3 tablespoons white
wine vinegar, 2 tablespoons sugar and 1 bay leaf; season with salt and
pepper. Cover and cook, stirring occasionally, until tender, 30 minutes.
Stir in cup golden raisins and 2 tablespoons chopped parsley.
You cant measure the importance of teaching them to cook.

Bens Beginners is a movement thats helping families eat better by
cooking together. Everyone wins when kids are given the power to cook.
Learn more at UncleBens.com
12 veggie burgers.
All a good source of protein.
All ready to be grilled up, piled on and taken down.
See nutrition information for sodium content.
Weeknight
Cooking
Hot Tips
from Food Network Kitchens
Katherine Alford:
Make lasagna in a skillet.

Instead of baking lasagna in the oven, try
cooking it on the stovetopthe direct heat
really speeds up the cooking time. Spread some
sauce in a large skillet, then add layers of no-boil
noodles, cheese and more sauce; cover and cook
over medium-low heat for about 20 minutes.
If your skillet is broiler-proof, pop it under the
broiler for a minute right before serving so the
cheese forms a nice crust on top.
A dozen
different
veggie
burgers
you can throw
on thegrill.
Give hominy a try.
hominy: ben goldstein/studio d; food styling: jason schreiber. chicken: getty images.
Weve been on a hominy kick in the

test kitchen. Hominy (dried hulled corn
kernels) is often ground into grits,
but we like to eat the canned version;
the kernels have been rehydrated, so
theyre big, puffy and ready to eat.
Size up your chicken.
Boneless chicken breasts can weigh

4 to 12 ounces eachthats a big
range! Check the label to make sure
youre getting the right size for your
dish: Large, thick breasts are best
for grilling or baking; thinner ones
are better for sauting. If the small
tenderloins are still attached, cut
them off and freeze for chicken
fingers or stir-fry.
Frozen pierogi, the Polish version of ravioli, are a

fun option for weeknight dinners. Theyre usually
filled with potatoes, but you can also find meat or
veggie versions in the freezer aisle. Cook them in
a skillet like we did on page 108, or throw them on
the grill (no need to thaw). You can even turn them
into dessert: Just fry sweet cheesefilled pierogi
and dust with confectioners sugar.
See them all at

MorningStarFarms.com
october 2014
125
Weeknight
Cooking
Food Network stars give us their best combos.

photographs by
RYAN LIEBE
Tyler Florence's
roasted
tomato soup
&
ROASTED TOMATO SOUP
cheese
ACTIVE: 25 min l TOTAL: 1 hr 5 min l SERVES: 4
FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: PAMELA DUNCAN SILVER.
2 pounds assorted tomatoes

(heirloom, vine and plum)
cup cherry tomatoes, for garnish
(optional)
cup extra-virgin olive oil, plus
more for drizzling
6 cloves garlic
2 small onions, sliced
1
quart chicken stock
2 bay leaves
cup chopped fresh basil
cup heavy cream
1. Preheat the oven to 450. Core and halve the tomatoes (leave the cherry
tomatoes whole). Heat a fameproof roasting pan over medium-high heat.
Drizzle with the cup olive oil, then spread all of the tomatoes, the garlic
and onions in the pan. Cook, stirring gently, until the garlic is browned, about
5 minutes. Season with salt and pepper. Transfer the pan to the oven and roast
until the tomatoes are caramelized, 20 to 30 minutes.
2. Remove the roasted tomatoes, garlic and onions from the oven and transfer
to a large stockpot (set aside the cherry tomatoes for garnish). Add 3 cups
chicken stock, the bay leaves and butter. Bring to a boil, then reduce the heat to
medium and simmer until the liquid is reduced by one-third, 15 to 20 minutes.
Remove the bay leaves.
3. Add the basil to the pot. Use an immersion blender to puree the soup until
smooth (or puree in a regular blender and return to the pot). Reduce the heat to
low, add the heavy cream and adjust the consistency with the remaining 1 cup
chicken stock, if necessary. Season with salt and pepper. Divide among bowls
and top with the roasted cherry tomatoes; drizzle with olive oil.
grilled cheese
with apple and bacon
Spread dijon mustard on 4 slices
country white bread. Top with sliced
cheddar cheese, cooked bacon and
sliced Granny Smith apple, then top with
4 more slices bread. Butter the sandwiches,
then cook in a skillet over medium-low
heat until the cheese melts and the bread
is golden, about 3 minutes per side.
october 2014
127
Weeknight
Cooking
Melissa d 'Arabian's
Black bean
soup
&
cubano
BLACK BEAN SOUP
CUBANO SANDWICHES
Split open and quarter 1 loaf French bread.
Mix 2 tablespoons each mayonnaise
and dijon mustard and spread on the
bread. Sandwich with sliced Swiss cheese,
deli-style ham, roast pork, pickles and
more cheese. Butter the sandwiches,
then cook in a cast-iron skillet over
medium-high heat, pressing with a heavy
skillet, 2 minutes. Flip, reduce the heat
to medium low and cook, pressing, until
golden, 1 more minute.
2
1
1
3
2
1
3
2
stalks celery, chopped

carrot, chopped
onion, chopped
tablespoons olive oil
teaspoons dried oregano
teaspoon red pepper flakes
teaspoon celery seeds
cloves garlic, minced
cups cooked black beans (or one
15-ounce can, drained and rinsed)
1
tablespoon vegetarian or
chicken bouillon base
1
bay leaf
1
14-ounce can diced tomatoes
1. Cook the celery, carrot and onion in the

olive oil in a large saucepan over medium
heat until soft, about 5 minutes. Add the
oregano, cumin, red pepper fakes, celery
seeds and garlic and cook until fragrant,
about 2 minutes. Add the black beans,
bouillon, bay leaf and tomatoes, then add
enough water to cover by an inch or two
(about 4 cups).
2. Bring to a simmer and cook at least
30 minutes and up to 2 hours, adding more
water if the soup is too thick; remove the
bay leaf. Season with salt and pepper.
Quick pickles
Melissa makes
her own pickles for
this sandwich.
128
october 2014
Bring cup water, cup

white vinegar, 3 tablespoons
chopped onion, 1 tablespoon
each salt and sugar, 1 teaspoon
red pepper fakes and 3 minced
garlic cloves to a boil; cook, stirring,
2 minutes. Pour over 1 sliced
peeled large cucumber in a
bowl and stir. Refrigerate
15 minutes.
Jeff Mauro's
pasta
"fazool"
&
sandwich
SoppreSSata
SaNDWICHeS
Split open and quarter 1 baguette. Layer
thick slices of sharp provolone and
thinly sliced soppressata on the bread.
Add some baby arugula and drizzle with
sweet Italian vinaigrette. Dunk in the
pasta fazool!
Pasta Fazool
ACTIVE: 35 min l TOTAL: 1 hr 5 min l SERVES: 4
6 ounces pancetta, diced

1
small yellow onion, finely diced
1
teaspoon dried Italian seasoning
teaspoon red pepper flakes
Kosher salt
cup dry white wine
2 cups chicken stock
2 15-ounce cans cannellini beans, drained and rinsed
1
15-ounce can crushed tomatoes
cup ditalini or other small pasta
1
cup grated parmesan cheese (about 2 ounces)
1
cup roughly chopped fresh basil
1. Cook the pancetta in a large Dutch oven over medium heat,
stirring occasionally, until the fat has rendered and the pancetta
is crisp, about 5 minutes. Remove the pancetta to paper towels
to drain, reserving the fat in the pot.
2. Add the onion, Italian seasoning, red pepper fakes and a couple
pinches of salt to the pot and saut, stirring frequently, until the
onion is translucent, 8 to 10 minutes. Add the garlic and saut
until fragrant, about 15 seconds.
3. Deglaze the pot with the wine and bring to a simmer, scraping
the bottom of the pot with a wooden spoon.
4. Add the chicken stock, beans, tomatoes and 1 cup water to
the pot. Increase the heat to medium high and bring to a boil, then
reduce the heat to medium low and simmer until slightly thickened,
about 30 minutes.
5. Puree the soup with an immersion blender, about 30 seconds,
keeping at least half of the beans intact (or puree in a regular
blender, then return to the pot). Add the pasta and cook until
al dente, 8 to 12 minutes. Stir in the pancetta and half each of
the parmesan and basil. Adjust the seasoning, if necessary, and
garnish with the remaining parmesan and basil.
2014 Wm. Wrigley Jr. Company. All Rights Reserved. Skittles and all affiliated designs are trademarks of the Wm. Wrigley Jr. Company or its affiliates.
Weekend
Cooking
photo: RYAN LIEBE; FooD StYLING: REBECCA JURKEVICh; pRop StYLING: pAMELA DUNCAN SILVER.
Plan an Oktoberfest party.

Then, make beer-can chicken
and bake a new quick bread.
Try beer-cider punch!

See page 139.
OctOber 2014
131
Butternut squash
is the perfect addition
to risotto in the fall,
but you can try other
vegetables, too.
Gabriele recommends
mushrooms or
zucchini.
132
OcTOber 2014
Weekend
Cooking
Risotto
Try this at home:
Gabriele Corcos and Debi Mazar, the husband-and-wife stars of

Cooking Channels Extra Virgin, make a hearty risotto for fall.
photoGraphs by
THE INGALLS
1. Break down the squash.

butternut
squash risotto
FOOD STYLING: BARRETT WASHBURNE; HAIR STYLING: ALBERTO GUZMAN.
ACTIVE: 45 min l TOTAL: 45 min

SERVES: 4 to 6
1
6
3
small butternut squash

cups vegetable stock
tablespoons unsalted butter
or extra-virgin olive oil
2 cups risotto rice
(Gabriele prefers carnaroli)
Kosher salt and freshly
ground pepper
Freshly grated parmesan
cheese, for topping
chopped fresh parsley,
for topping
Cut the stem end of the squash, then
use a vegetable peeler to remove the skin.
Slice in half lengthwise.
Scoop out the seeds and stringy pulp

from one half. Reserve the other half for
another use.
Slice the squash lengthwise about inch

thick, then slice crosswise into -inch cubes.
october 2014
133
Weekend
Cooking
2. Cook the squash.
Bring the stock to a boil in a
saucepan, then reduce the
heat and keep at a simmer.
Melt the butter in a large
saut pan over medium heat.
Add the squash; cook, stirring
occasionally, until slightly
golden, about 5 minutes.
Add cup water and cook
until the squash is tender,
10 to 15 more minutes. Use
a wooden spoon to partially
mash the squash, pressing it
against the side of the pan.
Use the widest pan you have so the rice forms one layer;
this helps it cook evenly. Gabriele
3. Make the risotto.
Stir in the rice and season with

salt and pepper.
134
Add a ladleful of hot stock to

the rice and cook, stirring, until
absorbed. (Dont add too much
stock at once, and make sure
it is hot; otherwise, it will stop
the cooking process.) Continue
adding stock, a ladleful at a time,
stirring until absorbed before
adding more.
october 2014
About halfway through, add

more salt and pepper to taste.
The entire cooking process takes
about 20 minutes; start tasting for
doneness after about 15 minutes.
If youve used all of the stock
and the rice is not yet al dente,
heat a few cups of water and
add ladlefuls as you did with the
stock until the dish is done.
The risotto is done when you can

drag the spoon through the center
of the pan and make a clean line in
the rice for a few seconds. Season
with more salt and pepper to
taste, if needed.
TO F E E D M Y
C R E AT I V I T Y
BECAUSE A NEW
INGREDIENT IS LIKE
A N E W TOY
B EC A U S E
W H Y I CO O K
TO U N L E A S H M Y
INNER CHEF
B E C A U S E M Y K I TC H E N
I S M Y S A N C T U A RY
I LO V E F O O D
SM
TO SHOW MY
LOVE
TO F E E L L I K E A N
ARTIST
TO R E M I N D M E
OF HOME
M A K E I T D E L I C I O U S W I T H S WA N S O N.
The stock that adds rich flavor to all of your creations.
Find recipes at SwansonWhyICook.com.

2014 CSC Brands LP.
RONZONI HEALTHY HARVEST

100% whole grain, 100% delicious
RONZONI GAR DEN DELIGHT
Veggies kids will love to ea t*
RONZONI SMART TASTE

White pasta taste, more ber & nutrition**
RONZONI GLUTEN FREE
Pasta your whole family can enjoy
More of what families want in nutrition

and everything they love about pasta.
www.ronzoni.com
2014 New World Pasta Company.
* Made from dried vegetables.

** 20% (5g) of the Daily Value of Fiber compared to 8% (2g) of the Daily Value per serving for enriched macaroni products.
Weekend
Cooking
4. Serve the risotto.
Transfer to serving bowls or a platter and top with parmesan and parsley.
Never leave fnished risotto in the panit will keep cooking into a mush.
Risotto is easier
than people
think: its
just stirring!
Debi
Imagine:
everyone loving
their veggies.
With Ronzoni Garden Delight,
theyll love the taste and youll love
the half serving of veggies* in every
delicious 2 oz. portion.
For a
$1 of
coupon**
visit ronzonigardendelight.com
2014 New World Pasta Company.
* Made from dried vegetables.
** Coupon is available for a limited time only and only
while supplies last. One coupon per household.
OctOber 2014
137
Weekend
Cooking
Lesson
Throw your own Oktoberfest with
schnitzel on homemade pretzel buns.
photographs by
RYAN LIEBE
FOOD STYLING: REBECCA JURKEVICH;

PROP STYLING: PAMELA DUNCAN SILVER.
Spike your beer

for the party! Combine
two bottles each
wheat beer and hard cider,
cup bourbon and a few
dashes of bitters in a
pitcher. Add a squeeze
of lemon juice and
serve over ice.
october 2014
139
Weekend
Cooking
Pretzel rolls
ACTIVE: 1 hr l TOTAL: 4 hr 45 min l MAKES: 8 rolls
the sugar and set aside until foamy, about

5 minutes.
2. Combine the four and fne salt in the bowl
of a stand mixer ftted with the dough hook.
With the mixer on low speed, add the yeast
mixture and butter and mix until the dough is
slightly smooth and soft but still sticky, about
2 minutes. Coat a large bowl with cooking
spray; add the dough, cover with plastic wrap
and let rise at room temperature until doubled
in size, about 1 hour.
3. Generously coat a baking sheet with cooking
spray. Turn the dough out onto a lightly foured
surface. Stretch into a 16-inch-long log, about
2 inches wide; cut into 8 even pieces (fg. A).
Roll and stretch each piece into a 6-inch-long
rope (fg. B), then wind into a coil (fg. C);
tuck the end underneath (fg. D). Transfer the
rolls to the baking sheet and cover with plastic
1
1
cup milk
-ounce package active dry yeast
(2 teaspoons)
1
tablespoon packed light brown sugar
2 cups all-purpose flour, plus more
for dusting
1
teaspoon fine salt
2 tablespoons unsalted butter,
at room temperature
Cooking spray
cup baking soda
cup coarse sea salt, plus more
for sprinkling
1
large egg, lightly beaten
1. Warm the milk in a small saucepan until
a thermometer registers 110. Pour into a
medium bowl; sprinkle with the yeast and
let soften, about 2 minutes. Sprinkle with
A
140
OCtOber 2014
wrap. Let rest at room temperature

15 minutes, then refrigerate until slightly
pufed, about 2 hours.
4. Preheat the oven to 400. Fill a large pot
or deep skillet with 3 inches of water. Add the
baking soda and cup coarse salt and bring
to a boil. Add half of the rolls and cook until
slightly pufed, about 1 minute, fipping halfway
through with a slotted spoon. Recoat the
baking sheet with cooking spray and return
the rolls to the baking sheet. Repeat with the
remaining rolls. Brush the rolls lightly with
the beaten egg, then sprinkle with coarse salt.
5. Transfer to the oven and bake until the rolls
are deep golden brown, 18 to 20 minutes,
rotating the baking sheet halfway through.
Transfer to a rack and let cool 10 minutes on
the pan, then remove the rolls to the rack to
cool completely.
D
Schnitzel SandwicheS
ACTIVE: 40 min l TOTAL: 1 hr 40 min

MAKES: 8 sandwiches
1
2 large eggs
cup milk
2 cups breadcrumbs
2 teaspoons caraway, poppy, sesame or
fennel seeds (or a combination)
8 pork, turkey or chicken cutlets
(about 1 pounds)
cup extra-virgin olive oil
2 tablespoons chopped fresh parsley
8 pretzel rolls (see left), split
Sliced pickles, sliced red onion, lettuce leaves
and/or spicy brown mustard, for topping
1. Line a baking sheet with parchment paper.
Put the four in a shallow dish and season with
salt and pepper. Whisk the eggs and milk in
another shallow dish and season with salt and
pepper. Combine the breadcrumbs and seeds
in a third dish; season with salt and pepper.
Lightly dredge each cutlet in the four, shaking
of the excess. Dip in the egg mixture, then
in the breadcrumb mixture, pressing to coat
both sides.
2. Arrange the cutlets in a single layer on
the prepared baking sheet and refrigerate,
uncovered, 1 hour. (This will help the coating
stick to the meat.)
3. Heat the olive oil and butter in a large
nonstick skillet over medium-high heat. Working
in batches, fry the cutlets until golden brown
and crisp, about 3 minutes per side, sprinkling
with the parsley during the last minute of
cooking. Remove to a rack or paper towellined
plate to drain. Season with salt.
4. Sandwich the schnitzel on the pretzel rolls
(you might need to cut the bigger pieces of
meat). Top with pickles, red onion,
lettuce and/or mustard.
Weekend
Cooking
photographs by
142
october 2014
con poulos
FOOD STYLING: ANNE DISRDUE; PROP STYLING: PAIGE HICKS.
does it work?
Tons of tailgaters and backyard grillers swear by beer-can chicken, but weve always wondered if the
technique is more fun than function. Sticking a whole chicken on a can of beer is a cool party trick, but is
it the best way to cook the bird? We tested the method every which way, and the truth is, the beer doesnt
impart much flavor or moisture. The beer reaches only about 165not even boiling. The can, however,
serves an important purpose: It lets you cook the chicken in an upright position so the skin gets crisp all
over, similar to a rotisserie chicken. (Translation: You could actually use a soda can, with similar results.)
For real beer flavor, we beer-brined the bird before grilling and filled the drip pan with beer, too.
october 2014
143
Weekend
Cooking
BEER-BRINED BEER-CAN CHICKEN

FOR THE BRINE
1
12-ounce can beer (preferably
lager or pale ale)
cup kosher salt
2 wide strips orange zest (removed
with a vegetable peeler)
cup fresh orange juice
3 cardamom pods
ACTIVE: 1 hr l TOTAL: 4 hr l SERVES: 4
FOR THE CHICKEN

1
4-to-5-pound roasting
chicken, giblets removed
1
4 cloves garlic, smashed
1
tablespoon packed light
brown sugar
1
tablespoon ground coriander
2 teaspoons ground cumin
1
teaspoon paprika
1
12-ounce can beer (preferably
lager or pale ale), at room
temperature
1. Make the brine: Combine the beer, brown sugar, salt,

orange zest, orange juice and cardamom pods in a bowl; stir
until the sugar and salt dissolve.
2. Put the chicken in a gallon-size resealable plastic bag and
add the brine; seal and refrigerate 2 hours.
3. Prepare the grill: For a charcoal grill, pile 3 to 4 pounds
briquettes in the grill; ignite and let burn until the coals are
ashy. For a gas grill, preheat to high.
4. Prepare the chicken: Remove from the brine and pat dry;
reserve the orange zest and cardamom. Rub the olive oil
all over the skin. Loosen the skin on the breasts and legs
with your fngers; rub 1 garlic clove under and over the
skin. Combine the brown sugar, coriander, cumin, paprika,
allspice, 1 teaspoons salt and a few grinds of pepper; rub
under and over the skin of the chicken and inside the cavity.
5. Pour half of the remaining beer can into a disposable
8-inch-square pan. Add the reserved orange zest to the pan.
Poke 3 or 4 holes into the top sides of the beer can using a
paring knife (fg. A). Add the remaining 3 smashed garlic
cloves and the reserved cardamom pods to the can.
6. For a charcoal grill, bank the coals to both sides in two
piles; nestle the pan with the beer between the coals and
replace the top grill grate (fg. B1). For a gas grill, reduce the
heat to medium on one side and turn of the burners on the
other; place the pan under the grate on the unlit side (fg. B2).
7. Set the chicken over the beer can, inserting the can into
the cavity so 1 inch of the can is exposed. Set on the grill
grates over the drip pan so the chicken balances on the can
and legs like a tripod (fg. C). Cover the grill and cook until the
chicken is golden brown and a thermometer inserted into
the thickest part of the thigh registers 165. If using charcoal,
this will take about 1 hour 20 minutes; add a handful of
briquettes to each bank of coals every 30 minutes to maintain
the heat. If using gas, it will take about 1 hour 5 minutes;
carefully rotate the chicken halfway through.
8. Remove the chicken from the grill, discard the can and
transfer to a cutting board; let rest 10 minutes before carving.
144
Charcoal
Gas
B1
B2
ILLuSTRATIOnS: JOE MCkEndRy.
50 Quick
Breads
Think beyond your basic banana bread!
PHOTOGRAPHS by
No.
10
No.
146
BlueberryAlmond
41
l
Black
Forest
OcTObeR 2014
Con Poulos
No.
19
No.
Chocolate
Peanut Butter
28
Cinnamon
Roll
Weekend
Cooking
No.
food styling: cyd raftus mcdowell; prop styling: paige hicks.
No.
35
49
No.
LemonRaspberry
Sun-Dried
TomatoPesto
40
pumpkinChocolate
No.
38
ChocolateVanilla
No.
26
Fig-graham
No.
43
Spinach
goat cheese
50
PHOTOGRAPHS BY
Quick
Quick
Breads
Breads
CON POULOS
No.
50 Quick Breads
Basic Quick Bread
1. Preheat the oven to 350 and line a 9-by-5-inch loaf pan with parchment
paper, leaving an overhang on two sides; coat well with cooking spray.
2. Add the batter and bake until a toothpick inserted into the center of the
loaf comes out clean (see recipes for times).
3. Let cool 1 hour, then remove the loaf from the pan and transfer to a rack
to cool completely.
1. Pumpkin Whisk 1 cup pumpkin puree,
cup each vegetable oil and light brown
sugar, cup water, 2 eggs and 1 teaspoon
vanilla. Separately, whisk 2 cups our,
cup granulated sugar, 2 teaspoons baking
powder, 1 teaspoons pumpkin pie spice and
teaspoon salt. Fold the wet ingredients into
the dry ingredients. Bake 60 to 70 minutes.
2. Baked Apple Soak cup raisins in cup
rum, 30 minutes. Make Pumpkin Bread
(No. 1), replacing the pumpkin with cup
applesauce and cup apple butter. Add the
raisins to the batter.
FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: PAIGE HICKS.
3. Sweet PotatoPecan Make Pumpkin Bread

(No. 1), replacing the pumpkin with sweet
potato puree. Add cup chopped pecans and
1 teaspoon orange zest to the dry ingredients.
4. Banana-Nut Whisk 1 cup mashed bananas
(about 3), cup each vegetable oil and
plain yogurt, 2 eggs and 1 teaspoon vanilla.
Separately, whisk 1 cups our, cup sugar,
1 cup chopped walnuts, 1 teaspoon each
baking powder and cinnamon, teaspoon
salt and teaspoon each baking soda and
nutmeg. Fold the wet ingredients into the dry
ingredients. Bake 55 to 65 minutes.
5. Banana-Cranberry Make Banana-Nut
Bread (No. 4), replacing the walnuts with
dried cranberries.
6. Pear-Hazelnut Make Banana-Nut Bread
(No. 4), replacing the bananas with shredded
peeled pears (about 2 medium; squeeze dry).
Replace the walnuts with chopped toasted
hazelnuts and the cinnamon and nutmeg
with teaspoon ground cloves. Add
1 teaspoon lemon zest to the dry ingredients.
7. Applesauce-Granola Make Banana-Nut

Bread (No. 4), replacing the bananas with
applesauce and omitting the yogurt.
Add cup granola to the dry ingredients.
Sprinkle cup more granola down the center
of the loaf; bake 60 to 70 minutes.
8. Spiced Apple-Walnut Make BananaNut Bread (No. 4), replacing the bananas
with shredded peeled apple (about 1 large;
squeeze dry). Use cup walnuts and add
cup dried cranberries and teaspoon
ground ginger to the dry ingredients.
9. Strawberry-Pecan Make Banana-Nut
Bread (No. 4), omitting the bananas. Replace
the yogurt with cup milk and the walnuts
with cup chopped toasted pecans;
omit the baking soda. Add 1 cup chopped
strawberries tossed with 1 tablespoon our
to the batter. Bake 60 to 70 minutes.
10. Blueberry-Almond Make Banana-Nut
Bread (No. 4), omitting the bananas and
replacing the walnuts with cup each sliced
almonds and old-fashioned oats. Add
1 cups blueberries tossed with 1 tablespoon
our to the batter.
11. Berry Streusel Make Banana-Nut Bread
(No. 4), omitting the bananas. Add 1 cups
mixed berries tossed with 1 tablespoon our
to the batter. For the streusel, mix cup each
chopped walnuts and light brown sugar, and
2 tablespoons cold cubed butter; sprinkle
over the loaf before baking.
12. ZucchiniChocolate Chip Make BananaNut Bread (No. 4), replacing the bananas
with shredded zucchini (squeeze dry).
Replace the walnuts with chocolate chips.
OCTOBER 2014 FOOD NETWORK MAGAZINE
Weekend
50 Quick Breads
13. Carrot-Coconut Make Banana-Nut Bread
(No. 4), replacing the bananas with shredded
carrots (about 2). Replace the walnuts with
cup each shredded coconut and golden
raisins. For the glaze, whisk 2 ounces
softened cream cheese, 3 tablespoons milk,
2 tablespoons confectioners sugar and a
pinch of salt; drizzle over the warm bread.
20. Chocolate Stout Make Chocolate

Bread (No. 14), replacing the sour cream
with 1 cups stout beer and the oil with
1 stick melted butter.
14. Chocolate Whisk 1 cups sour cream,

cup vegetable oil, 2 eggs and 1 teaspoon
vanilla. Separately, whisk 1 cups our,
cup sugar, cup each unsweetened
cocoa powder and semisweet chocolate
chips, 1 teaspoon baking powder,
teaspoon salt and teaspoon baking
soda. Fold the wet ingredients into the dry
ingredients. Bake 60 to 70 minutes.
22. Chocolate-Date Make Chocolate Bread

(No. 14), adding cup chopped dates
and teaspoon ground cloves to the dry
ingredients.
15. Double Chocolate Chip Make Chocolate

Bread (No. 14), using cup each semisweet
and milk chocolate chips.
16. Mexican Chocolate Make Chocolate Bread
(No. 14), using 1 teaspoons vanilla. Replace
the cocoa with cup Dutch-process cocoa
and add 1 teaspoons each ancho chile
powder and cinnamon to the dry ingredients.
17. Mocha Make Chocolate Bread (No. 14),
adding 3 tablespoons instant espresso
powder to the dry ingredients. For the
glaze, whisk cup confectioners sugar,
1 tablespoon milk and 1 teaspoons
espresso powder; drizzle over the warm bread.
18. Chocolate-Hazelnut Make Chocolate
Bread (No. 14), using cup each semisweet
and milk chocolate chips, and 1 teaspoons
baking powder. Add cup chopped toasted
hazelnuts to the dry ingredients. For the
glaze, warm cup chocolate-hazelnut
spread thinned with 1 tablespoon water; pour
over the warm bread.
19. ChocolatePeanut Butter Make
Chocolate Bread (No. 14). Add cup peanut
butter chips to the dry ingredients. Sprinkle
cup chopped salted peanuts down the
center of the loaf before baking.
OCTOBER 2014
21. Mint-Chocolate Make Chocolate Bread

(No. 14), replacing the chocolate chips with
chopped mint-avored chocolate.
23. Sticky Date-Nut Soak 1 cups

chopped dates in 1 cups hot apple cider,
20 minutes. Whisk 1 cups our, cup
chopped toasted walnuts, 2 teaspoons
baking powder and teaspoon each
nutmeg and salt. Brown 1 stick butter in a
saucepan over medium heat, 5 minutes;
let cool, then whisk with cup light brown
sugar, 2 eggs, 2 tablespoons molasses and
1 teaspoon vanilla. Add the dates to the wet
ingredients. Fold the wet ingredients into the
dry ingredients. Bake 65 to 75 minutes.
24. Graham Combine 1 cup cinnamon
graham cracker crumbs, cups our,
1 teaspoons baking powder and
teaspoon salt. Beat 1 stick softened butter
and cup granulated sugar with a mixer
until light and uffy; beat in 2 eggs and
1 teaspoons vanilla, then cup milk.
Beat in the dry ingredients. Mix cup each
cinnamon graham cracker crumbs and light
brown sugar, 2 tablespoons cold cubed
butter and a pinch of salt; sprinkle over the
loaf; bake 55 to 65 minutes.
25. Smore Make Graham Bread (No. 24),
adding cup semisweet chocolate chips
to the batter. Bake 50 minutes, sprinkle
with cup mini marshmallows and bake
until the bread is cooked through,
5 to 15 more minutes.
26. Fig-graham Make Graham Bread
(No. 24), adding 1 cup chopped dried gs
to the batter.
Weekend
No.
13
27. Vanilla Whisk 1 cups our, 1 teaspoons

baking powder and teaspoon salt. Beat
1 stick softened butter and cup sugar
with a mixer until uffy; beat in 2 eggs and
1 teaspoons vanilla, then cup milk. Beat in
the dry ingredients. Bake 55 to 65 minutes.
31. Earl Grey Make Vanilla Bread (No. 27),

replacing the milk with cooled strong
Earl Grey tea. Add teaspoon orange zest
to the wet ingredients. For the glaze, whisk
cup strong Earl Grey tea and 2 tablespoons
honey; drizzle over the warm bread.
28. cinnamon roll Mix cup each light

brown sugar and chopped pecans, stick
softened butter, 1 tablespoon each our and
cinnamon, and a pinch of salt. Make Vanilla
Bread (No. 27), pour half of the batter into
the pan, top with the pecan mixture, then top
with the remaining batter. For the glaze, whisk
1 cup confectioners' sugar and 2 tablespoons
milk; drizzle over the warm bread.
32. Cranberry Upside-Down Make Vanilla

Bread (No. 27), adding 1 teaspoon orange
zest to the wet ingredients. Toss 1 cups
fresh cranberries, cup brown sugar and
2 tablespoons cubed butter; spread in the
pan before adding the batter. Invert to serve.
29. Sweet Sage Fry cup sage in butter;

drain on paper towels. Make Vanilla Bread
(No. 27), adding the sage to the batter.
30. Honey Make Vanilla Bread (No. 27),
using only cup each sugar and milk. Beat
cup honey (preferably lavender) into the
butter. Drizzle honey over the warm bread.
33. Lemon-soaked Make Vanilla Bread

(No. 27), adding the zest of 1 lemon to the
wet ingredients. Whisk cup sugar, the juice
of 1 lemon and 2 tablespoons water; pour
over the warm bread.
34. Blueberry-Corn Make Vanilla Bread
(No. 27), replacing cup our with ne
yellow cornmeal. Add the zest of 1 lemon to
the wet ingredients. Add 1 cups blueberries
tossed with 1 tablespoon our to the batter.
OCTOBER 2014
No.
42
Weekend
50 Quick Breads
35. Lemon-Raspberry Make Vanilla Bread
(No. 27), adding the zest of 1 lemon to
the wet ingredients. Swirl cup warmed
raspberry jam into the batter.
36. CherryPoppy Seed Make Vanilla Bread
(No. 27), using only cup milk. Mix
1 cups chopped pitted cherries and
2 tablespoons poppy seeds into the batter.
37. Pia Colada Make Vanilla Bread (No. 27),
adding one 8-ounce can crushed pineapple
(drained) and cup unsweetened coconut
milk to the batter. For the glaze, whisk cup
each coconut milk and confectioners sugar;
drizzle over the warm bread.
38. Chocolate-Vanilla Swirl Make
Chocolate Bread (No. 14) and Vanilla Bread
(No. 27), dividing the batters between two
pans; swirl. Bake 55 to 65 minutes.
39. Banana-Chocolate Make Banana-Nut
Bread (No. 4) and Chocolate Bread
40. Pumpkin-Chocolate Make Pumpkin
Bread (No. 1) and Chocolate Bread
41. Black Forest Make Vanilla Bread
(No. 27), using only cup milk and mixing
1 cups chopped pitted cherries into the
batter, and make Chocolate Bread (No. 14).
Divide the batters between two pans; swirl.
Bake 55 to 65 minutes.
42. Parmesan-Herb Caramelize 2 sliced onions
in olive oil over medium-low heat, 30 minutes.
Whisk cup sour cream, cup vegetable
oil and 2 eggs. Separately, whisk 1 cups
our, cup grated parmesan, 1 tablespoon
sugar, 2 teaspoons each chopped rosemary
and thyme, 1 teaspoons baking powder,
1 teaspoon lemon zest, teaspoon each salt
and pepper, and teaspoon baking soda; add
the onions. Fold the wet ingredients into the
dry ingredients. Bake 40 to 50 minutes.
43. SpinachGoat cheese Saut 5 ounces

chopped spinach in olive oil with garlic. Make
Parmesan-Herb Bread (No. 42), omitting the
parmesan and onions. Add the spinach and
4 ounces crumbled goat cheese to the batter.
44. Bacon-Kale Saut 5 ounces chopped kale
in olive oil. Make Parmesan-Herb Bread
(No. 42), omitting the parmesan and adding
teaspoon cayenne. Add the kale and cup
crumbled cooked bacon to the batter.
45. Buffalo Make Parmesan-Herb Bread
(No. 42), omitting the parmesan and herbs.
Add cup shredded jack cheese,
1 teaspoon smoked paprika and teaspoon
celery seeds to the dry ingredients. Add
2 tablespoons Buffalo hot sauce to the wet
ingredients. Sprinkle cup shredded jack
cheese over the warm bread.
46. Dill Pickle Make Parmesan-Herb
Bread (No. 42), omitting the parmesan and
replacing the herbs with cup chopped
dill and 2 teaspoons dill seeds. Add cup
chopped dill pickles and 1 tablespoon pickle
juice to the wet ingredients.
47. Fig-Prosciutto Make Parmesan-Herb
Bread (No. 42), omitting the onions. Add
cup each chopped prosciutto and dried
gs to the batter. For the glaze, warm cup
g preserves thinned with 2 tablespoons
water; drizzle over the warm bread.
48. Olive Make Parmesan-Herb Bread
(No. 42), omitting the onions and thyme.
Replace the vegetable oil with olive oil. Add
1 cup chopped olives to the dry ingredients.
49. Sun-Dried Tomatopesto Make
Parmesan-Herb Bread (No. 42), omitting
the onions and herbs. Add 1 cup chopped
oil-packed sun-dried tomatoes to the batter
and swirl in cup pesto before baking.
50. Jalapeo-Corn Make one 12-to-16-ounce
box cornbread mix as directed, adding 1 cup
grated cheddar and cup chopped pickled
jalapeos. Bake 55 to 65 minutes.
OCTOBER 2014
OREO MINI
BIG POP
GRAB EM, POP EM, LOVE EM
Party Time
Make banana mummies. Then,
carve pumpkin candy holders
and bake a cauldron cake.
PHotoGrAPH bY
VICTOR PRADO
Yummy Mummies
Treat everyone to frozen-banana mummies for Halloween: Cut peeled bananas in half crosswise
and insert a skewer into each half. Freeze until firm, about 1 hour. Microwave chopped semisweet
chocolate (about 1 ounce per skewer) in 20-second intervals, stirring, until melted. Dip the bananas in
the chocolate; press 2 candy eyeballs (available at craft and party-supply stores) into each and let set,
about 10 minutes. Microwave marshmallows (about 2 per skewer) until puffed, 10 to 15 seconds. Stir
until smooth; let cool slightly. Using a spoon, scoop up some of the marshmallow (it will stretch into a
thread) and wrap it around the bananas. Transfer to a parchment-lined plate and freeze until serving.
october 2014
149
Guys
triple
t
a
e
r
h
t
Guys
Grocery Games
gets a spooky twist!
Watch what happens
on October 5 at
8 p.m. ET.
150
photographs by
october 2014
CON POULOS
FOOD STYLING: ANNE DISRUDE; PROP STYLING: PAIGE HICKS.
These three super-garlicky

recipes from Guy Fieri will keep
the vampires at bay.
roasted garlic soup with asiago crostini

ACTIVE: 35 min l TOTAL: 2 hr 10 min l MAKES: 5 cups
FOR THE SOUP

6 large heads garlic
Extra-virgin olive oil, for drizzling
Salt and freshly cracked black pepper
4 cups chicken stock
1
tablespoon dried Italian seasoning
cup heavy cream
Chopped fresh parsley, for topping
FOR THE CROSTINI
cup extra-virgin olive oil
teaspoon hot Hungarian paprika
teaspoon dried oregano, crushed
1
sourdough baguette, sliced 1 inch thick
on the diagonal
cup shredded asiago cheese
1. Make the soup: Preheat the oven to 375. Cut the tops of the garlic heads to expose
the cloves and remove any excess papery skins. Place on a large sheet of foil; drizzle
with 1 tablespoon olive oil and sprinkle with teaspoon each salt and pepper. Close
the foil around the garlic, leaving a space between the tops and the foil, and place on
a baking sheet. Roast until soft and fragrant, about 1 hour 15 minutes. Remove from the
foil, let cool and squeeze out the garlic into a bowl.
2. In a large heavy soup pot (preferably enameled cast iron) over medium-high
heat, melt the butter. Add the roasted garlic and cook, stirring, until slightly thick,
about 5 minutes. Add the four and cook until a dark golden roux forms, stirring
frequently, 5 to 6 more minutes. Add 1 cup chicken stock and stir to incorporate, then
repeat until all of the stock has been added. Add 2 cups water in 1-cup increments,
stirring after each. Add the Italian seasoning, 1 teaspoons salt and 1 teaspoon
pepper, and stir to combine well. Bring to a simmer and cook 15 minutes.
3. Meanwhile, make the crostini: Increase the oven temperature to 400. In a small
bowl, combine the olive oil, minced garlic, teaspoon pepper, the paprika and
oregano and mix well. Place the bread on a parchment-lined baking sheet and brush
with the oil-spice mixture. Top each slice with about 1 teaspoon cheese and bake until
the cheese is melted and the bread is starting to crisp, 8 to 10 minutes.
4. Add the cream to the soup and cook at a very low simmer, stirring occasionally,
10 more minutes. Adjust the seasoning if needed. Ladle into small mugs or bowls; top
with parsley and drizzle with olive oil. Serve with the crostini.
OCTOBER 2014
151
garlic Butta
hot wings
ACTIVE: 40 min l TOTAL: 1 hr 40 min l SERVES: 4 to 6
FOR THE WINGS

1
tablespoon granulated garlic
1
tablespoon cayenne pepper
1
tablespoon mustard powder
1
tablespoon freshly cracked black pepper
teaspoon ground white pepper
2 teaspoons ground cumin
4 pounds chicken wings, tips removed
FOR THE SAUCE
1
tablespoon minced garlic (about 2 cloves)
1
jalapeo pepper, minced (remove seeds
for less heat)
1
12-ounce bottle hot pepper sauce
1
tablespoon white vinegar
1
tablespoon fresh lime juice
1. Prepare the wings: In a large bowl, combine
the granulated garlic, cayenne pepper, mustard
powder, black pepper, white pepper and cumin.
Remove and reserve 2 tablespoons of the spice
mixture for the sauce.
2. Rinse the wings and pat dry. Add to the bowl
with the remaining spice mixture and toss to coat
well. Lay the wings on a baking sheet, loosely
cover and refrigerate 1 to 2 hours.
3. Preheat a grill to medium high with direct and
indirect heat (on a gas grill, turn of the burners
on one side; on a charcoal grill, bank the coals
to one side). Cook the wings over direct heat,
turning, until they are good and crispy on both
sides, 20 to 25 minutes. Transfer to the cooler
side of the grill and cook, turning frequently, until
cooked through, 8 to 10 more minutes.
4. Meanwhile, make the sauce: In a medium
saucepan over medium-high heat, combine the
olive oil, garlic and jalapeo. Saut 1 minute,
stirring constantly. Add the reserved 2 tablespoons
spice mixture and the hot sauce. Bring to a simmer,
then add the butter, vinegar and lime juice and
stir until the butter melts. Keep warm until ready
to serve. Put the wings in a large bowl, pour in the
sauce and toss.
To make these
wings in the oven,
arrange on a rack set
on a baking sheet and
bake at 375 for
45 to 55 minutes,
turning halfway
through.
152
OCTOBER 2014
beer-battered mushrooms with garlic aoli

ACTIVE: 35 min l TOTAL: 1 hr 35 min l SERVES: 8 to 10
FOR THE AOLI

1
cup mayonnaise
Grated zest of 1 lemon
cup fresh lemon juice (from about
3 lemons)
tablespoon dijon mustard
cup minced garlic (6 to 8 cloves)
FOR THE MUSHROOMS
1
pound portobello mushrooms, stems and
gills scraped out, cut into -inch strips
2 cups buttermilk
2 large eggs, separated
cup beer (preferably lager or pale ale)
cup white cornmeal
Kosher salt and freshly ground black pepper
teaspoon cayenne pepper
Peanut oil, for frying (about 6 cups)
Sea salt
1. Make the aoli: Combine the mayonnaise, lemon zest and juice, mustard and garlic
in a food processor and process until combined. Transfer to a bowl, cover and refrigerate
1 hour before serving.
2. Meanwhile, prepare the mushrooms: In a shallow pan, soak the mushroom strips in the
buttermilk, about 1 hour.
3. Make the batter: In a large bowl, combine the egg yolks, beer, four, cornmeal, 1 teaspoon
kosher salt, teaspoon black pepper and the cayenne. Fill a large deep pot with about
1 inches peanut oil; heat over medium-high heat until a deep-fry thermometer registers 350.
4. In a large bowl, beat the egg whites with a mixer until stif peaks form. Gently fold the
beaten egg whites into the batter. One at a time, dip the mushroom strips in the batter,
then carefully lower into the hot oil. (Do this in batches if necessarydo not crowd the
pot.) Fry until golden brown, 2 to 3 minutes, turning with tongs. Remove and drain on a
paper towellined plate. Sprinkle with sea salt and serve with the garlic aoli.
OCTObER 2014
153
rn
Tu
ap
um
candy dish.
a
o
t
n in
pki
wide Re ceiv er
Carve eyes, a nose and a larger-than-average mouth,

remove the seeds, then fill with candy.
154
oCtobEr 2014
p h ot
ogr
aph
s by
tr
ev
or
di
xo
styLINg: ELIZabEth MaCLENNaN.
pop art
Cut off the top of the pumpkins stem,
drill a hole through the base of the stem
and insert a dowel. Carve out a lid and
remove the seeds. Photocopy a lollipop
wrapperenlarged at 400 percent
and tape a few sheets together (we used
11"-by-17" paper). Wrap the lid in foil
and cover it with a wrapper as shown; tie
the gathering with string. Wrap the main
pumpkin with the rest of the paper, taping
as you go. Fill the pumpkin with matching
lollipops and replace the lid.
october 2014
155
n
of demand
i
a
h
c
Cut a hole in the bottom of a large pumpkin, remove the

seeds, then replace the bottom of the pumpkin. Using a
small serrated knife, carve a few two-to-three-inch circles
around the pumpkin. Use double-sided tape or glue dots
(available at craft stores) to make several chains of fun-size
candy bars. Place the chains inside the pumpkin and
feed one through each hole.
156
october 2014
full me tal
Carve lids from two pumpkins, remove

the seeds, then spray-paint the pumpkins
silver and gold. Fill with matching foilwrapped candy.
october 2014
157
Double tak e
Cut holes from the bottoms of two pumpkins,

remove the seeds, then replace the bottoms of the
pumpkins. Carve the words Tricks and Treats
into the pumpkins (draw the letters with a pencil,
or print out our stencil at foodnetwork.com/
pumpkinstencil). Fill the Tricks one with plastic
spider rings and the Treats one with candy.
158
october 2014
october
month 2014
159
The
have a new take on a campfire treat.
Yummy, no-mess Smores - a truly
Serving size equals 1 cookie.
sweeten
O
E
H PT
The are
les
hand hnuts!
doug
e as a witchs cauldron for

k
a
c
a
h s by L E V I B R O W
Hal
p h oto g r a p
N
ise
low
u
g
s
ee
i
D
n.
FOOD STYLING: KAREN TACK.
Theres no magic potion in this

cauldronits a chocolate cake! To create
the edible pot, we trimmed a four-layer cake,
leaving a wide lip around the edge. We frosted
the whole thing black, then added doughnut
handles and gummy-candy flames. That
bubbling green stuff on top is just lime gelatin.
Turn the page for the how-to.
CAULDRON CAke
ACTIVE: 1 hr l TOTAL: 3 hr l SERVES: 14 to 16
cooking spray
2 16-to-18-ounce boxes chocolate cake mix
(plus required ingredients)
2 3-ounce boxes lime gelatin
3 16-ounce tubs dark chocolate frosting
16-ounce tub white frosting
black food coloring

10 to 12 pieces each yellow, orange
and red gummy fruit slices
2 mini chocolate-covered doughnuts
october 2014
161
Fun
Cooking
HOw TO
Make the Cauldron Cake
DIG IN
TO ALL YOUR
DAIRY FAVORITES
Preheat the oven to 350.

Coat four 9-inch cake pans
with cooking spray. Prepare
the cake mixes; divide the
batter among the pans and
bake and cool as directed.
Meanwhile, prepare the
gelatin as directed.
Level the domed tops of the

cakes with a long serrated
knife. Stack 3 of the cakes
on a small cardboard circle
with a thin layer of chocolate
frosting between each cake.
Freeze at least 30 minutes.
Set the remaining cake layer

on top of the 3-layer cake;
freeze at least 30 minutes.
Trim around this layer at an
angle, cutting inward so it
resembles a shallow bowl.
Cut and scoop out the

center of the top cake layer,
about 6 inches wide and
2 inches deep. Cover the
inside of the hole with the
white frosting.
3
Put the 3-layer cake on an
upside-down cake pan (so
trimming will be easier).
Using a small serrated knife,
trim the bottom edge of the
cake to round it out, then
round out the top edge.
Frost the top.
6
Dye the remaining chocolate
frosting black. Cover the
exposed cake with a thin
layer of black frosting; freeze
about 20 minutes, then cover
with the remaining frosting
(reserve about 1 tablespoon).
Return the cake to the
freezer.
Taken with your first bite of food,

LACTAID Dietary Supplements
work with your body to break
down lactose naturally. So enjoy
all the dairy you love anytime,
anywhere, even if you have a
sensitivity to lactose.
7
Once the gelatin is firm,

stir until clumpy. Return to
the refrigerator until ready
to serve.
162
Make the flames: Using a

paring knife, cut the gummy
fruit slices in half to make
2 thinner slices. Press a few
pieces of different colors
together with your fingers
as shown. Repeat to make
about 20 flames.
october 2014
9
Press the flames around the
bottom of the cake. Cut off
one-third of each doughnut.
Using the reserved black
frosting as glue, press the
doughnuts into the sides of
the cake for handles. Add the
gelatin just before serving.
100% real milk for a 100% real cappuccino.
100% REAL MILK. NO DISCOMFORT.

Thats right. LACTAID is 100% real milk, just without the lactose.
So pour as much as you want even if you have a sensitivity to dairy due
to lactose. Discover all the ways you can enjoy milk again at Lactaid.com.
McNeil Nutritionals, LLC 2014
Trademarks owned by Socit des Produits Nestl S.A., Vevey, Switzerland
Discover Fancy Feast Broths. Mouthwatering silky smooth or creamy broths

crafted with real veggies and seafood and never any by-products or llers.
WOW SERVED DAILY

DISCOVER MORE @ FANCYFEASTWOW.COM
On the Road
Fennville, MI
Whitinsville, MA
Midland, VA
See a clever corn maze. Then,

visit Americas best pumpkin events
and tailgate college-style.
Between
the Lines
We always thought that
corn mazes were a series of
random twists and turns
until we took a look from
above. Modern labyrinths
are designed on a computer,
so almost any pattern
is possible. Utah-based
maze-making company
The Maize, which designed
this pumpkin scene at Stocker
Farms in Snohomish, WA, has
received some pretty crazy
requests, including Elvis
and a spelled-out marriage
proposal. But a lot of the
mazes this year will be foodthemed: You can wind your
way through a giant ice cream
sundae in Whitinsville, MA
(westendcreamery.com), an
apple tree in Fennville, MI
(craneorchards.com) or a
bottle of milk in Midland, VA
(cows-n-corn.com). Of course,
unless you have access to a
plane, you wont really see
the big picture.
165
Big
On
pumpkin
We all go a little crazy for pumpkins this time of year,
but these 10 events are over the top.
166
october 2014
On the Road
Haunted
Garden
New Yorkers know its time for

Halloween when The New York
Botanical Garden one-ups its blooms
with amazing pumpkins. The exhibit
includes elaborate jack-o-lanterns
in the form of bats, witches and bugs,
and expert carver Ray Villafane
debuts his latest designs, like
zombies and carnivorous plants.
September 20October 31; nybg.org
opposite page: alamy. this page, haunted garden: victor chu. illustrations: dorothy cury.
Halloween
The Dallas Arboretums Pumpkin Village
is crafted from 50,000 pumpkins,
squash and other gourds. You can
walk the almost-two-acre town and
step inside four storybook-themed
cottages. September 20November 26;
dallasarboretum.org
flying pumpkins
October means one thing in Delaware: Punkin Chunkin. Contestants at the Dover festival
shoot pumpkins as far as possible from cannons and homemade slingshots. Last years
world-championship event in Bridgeville drew more than 20,000 guests and set a new
record for farthest chunkjust shy of 4,695 feet. October 2426; punkinchunkin.com
october 2014
167
On the Road
river regatta
Pumpkin carving is a sink-or-swim situation in

Damariscotta, ME. Pumpkinboat Regatta participants
create boats out of 600-pound gourds and race across the
Damariscotta River. Its not easy: Every year a handful of
competitors get into their vessels and immediately sink.
October 13; damariscottapumpkinfest.com
Chicagos Pumpkin Crawl is the adult

alternative to trick-or-treating:
Youre shuttled to a handful of spots
across the city for a taste of all things
pumpkin. Last years crawl started with
a pumpkin pie pizza and ended at a
local pub for a pumpkin beer tasting.
Late October; cityswarmchicago.com
field day
At MIT, its a known fact:

Dropping stuff off a tall building is
awesome. Every Halloween season, the
students of East Campus dorm take
to the Green Building (the tallest one
in Cambridge) just before midnight
to hurl more than 100 pumpkins
from the roof. Sometimes the kids get
creative: In years past, a few pumpkins
have been filled with water or frozen
in liquid nitrogen first. October 25,
11:59 p.m. ET, MIT Green Building,
Cambridge, MA
168
october 2014
field day: Cathy Kornfield.
The Pumpkin Madness Festival at the Cherry Crest Adventure Farm is exactly as it
soundscrazy fun. To get rid of their leftover crop, farm owners organize events
like pumpkin darts, pumpkin bowling and a pumpkin trample through a giant
trough. November 1; cherrycrestfarm.com
This way to amazing! With pork, its easy to create delicious dishes
with authentic global flavor. Find more ideas at PorkBeInspired.com
On the Road
8
Best we can tell, Ric Griffith has more Halloween spirit than anyone in West Virginia.
He and a team of volunteers carve tons of pumpkins and place them around his
Victorian home each year in Kenova. Griffith started with just five pumpkins in 1978;
now he lights more than 3,000. October 2425; ckautumnfest.com
10
Pie gorge
Competitors in the Pumpkin Pie

Eating Contest at Half Moon Bays
Art & Pumpkin Festival arent
judged by how much or how quickly
they eattheyre judged by how
much the audience claps for them.
Inevitably, the messiest eater
takes the prize. October 1819;
pumpkinfest.miramarevents.com
170
october 2014
light show: steven wayne Rotsch. pies: laRa Robby/studio d.
Usually the biggest and best-looking pumpkins take the prize at the
fair, but not at the PumpkinPalooza in Sparks, NV: A pumpkin derby
is the big event, and the fastest pumpkin wins. Derby teams can rent
axles, wheels and a pumpkin to build a race car for only $20.
October 26; pumpkinpalooza.org
Walks. Runs. Baths. Treats.

Eating stuf he shouldnt.
Life with a pet is a wild ride.
But with a plan in front of you and VPI behind you, youll be
ready for anything.
Get a quote today.

petinsurance.com 855-630-7063
ready for anything.
SM
Insurance plans are ofered and administered by Veterinary Pet Insurance Company in California and DVM Insurance Agency in all other states. Underwritten by Veterinary Pet Insurance Company
(CA), Brea, CA, an A.M. Best A rated company (2012); National Casualty Company (all other states), Madison, WI, an A.M. Best A+ rated company (2012). 2014 Veterinary Pet Insurance Company.
Veterinary Pet Insurance, VPI, and the VPI logo are service marks of Veterinary Pet Insurance Company. Nationwide Insurance is a service mark of Nationwide Mutual Insurance Company. 14ADV2832D
On the Road
Tailgating is a dressy affair in the Grove,

the grassy 10-acre campus lot where
Ole Miss fans gather before a game. Tables
are set with linen and china, chandeliers
hang from tents and men wear bow ties.
The gathering, less than a quarter mile
from Vaught-Hemingway Stadium, has
become so popular that fans spill over into
the Circle, a tree-lined area adjacent to
the Grove. There are no food rules, but its
practically a law to serve the drinksbeer,
bourbon or otherwisein red plastic cups.
big home game: University of
Mississippi vs. Mississippi State
University, November 29, Oxford, MS
The pregame parties at these

universities are just as important
as the games themselves.
illusTRaTiOns By
172
OCTOBER 2014
nanU
The tradition in Knoxville is sailgating

not tailgating. About 200 boats line the
Tennessee River near the stadium before
a game. And another 100,000 fans,
many decked out in orange-and-white
checkered pants to match the end zones,
set up on land. The grub is the same
wherever you are: barbecue (ribs and
wings cooked in custom orange smokers)
and Big Orange, a cocktail made with
orange soda and vodka.
big home game: University of
Tennessee vs. University of Kentucky,
November 15, Knoxville, TN
Tailgating here can be a multi-day event.

Students start camping out the Wednesday
before kickoff, and coaches and athletes
deliver pizza and other food to them. On
game day, the makeshift village (called
Nittanyville, after the Nittany Lion mascot)
grows to include the rest of the tailgaters,
and everything turns blue: hair, clothes,
even food. Fans down blue margaritas
and blue cookies, along with (not-blue)
sticky buns from Ye Olde College Diner.
Big home game: Pennsylvania State
University vs. Michigan State University,
November 29, University Park, PA
Auburns mascot is a tiger, and tailgaters

are either wearing stripes or driving in
them. Michael Garber has the star rig:
the Tiger Prowler 2.0, an old school bus
painted with orange and blue stripes
that has a roof deck for 30; its a fixture
at every home game. Because hunting
is big in eastern Alabama, the meat is
more interesting than burgers and dogs.
Venison is a crowd favorite, grilled during
the first tailgates of the season and
turned into stew when the weather cools.
Big home game: Auburn University
vs. Louisiana State University,
October 4, Auburn, AL
Walk anywhere in a half-mile radius of

the University of Wisconsins Camp
Randall Stadium and youll spot a sea of
red-shirted tailgaters. They pack into
parking lots, yards and campus plazas,
and almost every group has a grill full of
bratwursts and enough cheese curds
for a crowd. Curds are the schools
unofficial snack foodfried or cold right
out of the cooler. About two-and-a-half
hours before the game, everyone starts
heading to the Badger Bash, the schools
longest-running pregame party.
Big home game: UW vs. University of
Minnesota, November 29, Madison, WI
The stadium here is called The Big

House: Its one of the largest in the
country, with seats for 110,000 fans.
But even more people show up to
tailgate, paying as much as $50 a car to
set up on the golf course across from
the stadium. On the usual menu:
brats, local beers and homemade
nut-and-caramel brownies, a recipe
made famous by former Wolverine
coach Bo Schembechlers wife, Millie.
Big home game: University of
Michigan vs. University of Minnesota,
September 27, Ann Arbor, MI
At any given home game, 125,000 fans

gather on Notre Dames campus, and
the seasoned ones claim their spot early
with a flag. For evening games, groups
arrive 12 hours before kickoff and dot
the whole campus with American flags
and Notre Dame flags marked with
their family name or graduation year.
Tailgaters prepare epic feastswith
enough Irish coffee and beer to last
all day.
Big home game: University of Notre
Dame vs. Northwestern University,
November 15, Notre Dame, IN
The University of Florida campus is

huge, and Gator fans fill all 2,000 acres
of it on game day. (Some adventurous
tailgaters camp out at Lake Alice, home
to more than a few real alligators.)
The menus are often inspired by the
opposing teamlike ribs covered
in a Tuscaloosa barbecue sauce for
a University of Alabama game, or
chicken dishes when the South Carolina
Gamecocks visit.
Big home game: University of Florida
vs. Louisiana State University,
October 11, Gainesville, FL
OCTOBER 2014
173
DAY
NIGHT
24-HOUR
NEW QlearQuil .
FOR PEOPLE WHO DONT HAVE ALLERGIES EVERYDAY.
JUST ON ALLERGY DAYS.
The powerfully
effective,
take it only
when you need it,
so you can be
you again,
sinus & allergy
medicine.
Use as directed. Read each label.

Keep out of reach of children.
Procter & Gamble, Inc., 2014.
ers of
DayQui and NyQuil
Follow Up
Good
Question...
Ask us anything about cooking!

Visit foodnetwork.com/goodquestion.
Q: How do I prevent my pumpkin

bread from getting soggy?
Janice Cummings, Saugus, MA
Q: Can you use lemon extract

instead of lemon juice in a recipe?
bread: ben goldstein/studio d; food styling: jason schreiber. lemons: alamy.
Maria Waraksa, Bridgewater, NJ
A: We dont recommend it. Lemon

extract is much more concentrated
and intensely flavored (its made from
lemon oil, which comes from the
peel, and alcohol). Youd need to use
considerably less extract than lemon
juice in the recipeand that could
throw off the proportion of liquid
in your dish. Plus, lemon extract
doesnt give you the same fresh citrus
flavor as real lemon juice.
A: We created 50 quick bread recipes

for this issue (page 146), and we learned
a few things in the process:
Use a light metal pan. Darker
metal can cause the outside of the bread
to brown before the inside is cooked
through; lighter pans allow for more
even cooking.
Check your leaveners. Baking
powder and baking soda start losing
potency after 6 months; restock your
old ones.
Bake all the way. To check for
doneness, insert a toothpick into the
center of the bread as well as in a few
other places. It should come out clean.
Cool on a rack. Dont let your bread
cool on the counter or on a platethe
condensation will cause sogginess. Let
it cool 1 hour in the pan, then remove to
a rack to cool completely.
NIGHT
NEW Nighttime
.
QlearQuil
POWERFULLY
EFFECTIVE
NIGHTTIME
ALLERGY
MEDICINE.
Q: I want to take my cooking to the next level and start writing my own recipes,
but I dont know where to begin. Any advice?
Traci Dusenberry, Mount Vernon, OH
A: Start by tinkering with an existing recipe that you like. Make incremental changes to it
(no more than two at a time) and document what works and what doesnt. When youre
ready to develop your own dish from scratch, jot down a general recipe on paper before you
start cookingthats what our test kitchen chefs do. Test your recipe and mark changes and
details as you go so you can try it again. Dont forget to take photos along the way!
Use as directed.
Keep out of reach of children.
Procter & Gamble, Inc., 2014.
OctOber 2014
175
Follow Up
Shalyn Bliss via Facebook
A: Yes. Honey and agave nectar are often

considered better options than white sugar because
theyre less refined (and theyre sweeter, so you
can use less). But theyre all sugars, and your body
processes them the same way. Recent research
suggests that excessive consumption of fructose
may be linked to obesity, heart disease and other
serious health issuesand all of these sweeteners
contain high amounts of it. White sugar is
50 percent fructose, honey is about 40 percent
and agave nectar can be up to 90 percent.
Its best to use them all in moderation.
Q: Are lima beans, fava beans and edamame interchangeable in recipes?

Barbara Brunt, Holderness, NH
A: You should be able to swap lima and fava beans without a problemtheyre
similar in flavor and texture. However, edamame (unripe green soybeans) have a
different structure and wont soften the same way, so theyre not interchangeable
with the other two. From a health standpoint, all three beans are a good source of
fiber and protein, but edamame is the best of the bunch: It has 30 to 45 percent
Lima beans
Fava beans
Q: Does adding salt to water for

pasta increase the amount of
sodium in the final dish?
Connie Seebacher via Facebook
ADDICTION IS HOPELESS
WITHOUT YOU
Share your story of recovery or message of
hope with someone who needs to hear it.
A: Not by much. According to a

study cited by the USDA, pasta
absorbs only about 1 percent of the
sodium from salted boiling water.
This means that if you use about
teaspoon salt to cook a 3.5-ounce
Visit drugfree.org and join the Stories of

Hope community.
pretty negligibleadults should

consume no more than 1,500 to
2,300 milligrams of sodium per day.
176
FOOD NETWORK MAGAZINE l october 2014
Edamame
beans and pasta: ben goldstein/studio d. honey: getty images. RepoRted by Robin hilmantel.
P
E
Q: I see a lot of healthy recipes that call

for honey or agave nectar instead of sugar.
Arent these also sugars?
Name This Dish!
Dream up a clever name for this pull-apart bread and you could win big.
think?
u
o
y
o
d
t
a
Wh
????????????????
ACTIVE: 30 min l TOTAL: 1 hr 10 min

SERVES: 6 to 8
cup low-sodium beef broth

Pinch of ground nutmeg
1
teaspoon horseradish
(do not drain)
2 large onions, thinly sliced
1
teaspoon chopped
fresh thyme
Kosher salt
1
8-inch round loaf
sourdough bread
1
pound gruyre cheese,
thinly sliced
chopped fresh parsley,
for topping
178
OctOber 2014
How to enter:
Read the recipe and come up
with a creative name for this bread.
Go to foodnetwork.com/
namethisdish and enter your best
name from September 9 to October 1,
2014. The winner will receive a $500
gift card to foodnetworkstore.com,
and three runners-up will each receive
a $50 gift card.
NO PURCHASE NECESSARY TO ENTER OR WIN. Name This Dish!
Contest is sponsored by Hearst Communications, Inc. There are
two ways to enter beginning at 12:01 a.m. ET September 9, 2014,
through 11:59 p.m. ET October 1, 2014. For computer entries: Go to
foodnetwork.com/namethisdish and complete and submit the entry
form pursuant to the on-screen instructions. For wireless entries: Go
to foodnetwork.com/namethisdish and complete and submit the entry
form pursuant to the on-screen instructions. All entries must include
your name, address, telephone number, e-mail address and original recipe
name based on this months dish. Important notice: You may be charged
for visiting the mobile website in accordance with the terms of your
service agreement with your carrier. Open to legal residents of the U.S.,
D.C. and Canada (excluding Quebec), 18 years of age or older. Void in
Puerto Rico and where prohibited by law. Contest is subject to complete
official rules available at foodnetwork.com/namethisdish.
Recent Winner:
cherry poppins
Carol Walling
Rosharon, TX
RunneRs -up
Jenny Langlois
Cherried Treasure
Saint Clair Shores, MI
eric Karstunen
Megan slusarz
Cherry Barcia
Cherry on pop
Pembroke, MA Thousand Oaks, CA
BREAD: VICTOR PRADO; FOOD STYLING: LIZA JERNOW. ICE POP: VICTOR PRADO.
1. Preheat the oven to 350.

Combine the broth and nutmeg
in a small saucepan and bring to
a simmer. Remove from the heat
and stir in the horseradish and
tablespoon butter.
2. Melt the remaining 4 tablespoons
butter in a large skillet over medium
heat. Add the onions, thyme and
teaspoon salt and cook, stirring
often, until the onions are golden
brown and soft, about 20 minutes.
Let cool slightly, then stir into the
broth mixture.
3. Slice the bread at 1-inch intervals
with a large serrated knife, stopping
about three-quarters of the way to the
bottom. Repeat, making perpendicular
cuts, to create a crosshatch pattern in
the top of the loaf.
4. Set the loaf on a parchment-lined
rimmed baking sheet. Stuf the
gruyre and onions into the slits,
breaking the cheese into smaller
pieces, if necessary. Pour any remaining
broth mixture into the slits. Cover the
bread loosely with foil and bake until
warm, about 15 minutes. Remove
the foil and continue baking until the
cheese melts and the bread is toasted,
20 to 25 more minutes. Sprinkle
with parsley.
Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst Communications, Inc., 300 West 57th Street, New York, NY 10019 U.S.A. Steven R. Swartz, President & Chief Executive
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Senior Vice President, Finance. 2014 Food Network Magazine and the Food Network Magazine logo are trademarks of Food Network Magazine, LLC. Food Network and the Food Network logo are registered trademarks of television Food Network, G. P., and
are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices:
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Contest
stars
Marcela
valladolid
at her house
in southern
california
Take a look inside:
JosEs
Inas
morimotos
Country Getaway
NYC Apartment
Hawaiian hideout
A STATEMENT PIECE FOR YOUR BATHROOM.

Just as the right necklace can transform your look, the 90 faucet can
transform your bathroom. See how jewelry designers were inspired by
Moen faucets at moen.com/statementpiece
josE
i n t h e c ou n t ry
Jason Varney
cover photo:
Dave LauriDsen.
photographs by
Iron Chef Jose Garces spends

most of the week in a modern loft in
Philadelphia, overseeing his empire
of 18 restaurants. But come Friday,
he and his wife, Beatriz, and kids
Olivia, 11, and Andres, 7, escape to
this 1850 farmhouse on 40 acres
in Bucks County, Pennsylvania.
I wanted a real environmental
contrast, he says. He hired designer
Gretchen Kubiak to get the house
move-in ready and gave her access to a
veritable goldmine: a warehouse full
of furniture that he has collected over
the years to outfit his restaurants.
october 2014
Joses two dining-room

tables were originally a
larger piece that his designer
cut in half. The leather
chairs, from Restoration
Hardware, were customized
with Ralph Lauren tweed.
october 2014
A puffy-armed leather club chair from

Anthropologie (above) is one of Joses favorite
spots. I love to sit here and watch football
while eating my mothers empanadas, he
says. Another favorite: a 2,000-square-foot
deck (below left) with a full outdoor kitchen.
Garces had the wood paneling in the upstairs
hallway (right) painted white to make the
space feel more open.
october 2014
In the dining room, a

portrait of a condor
(an Ecuadorian symbol
of health and power)
sits on a custom-built
buffet table along with a
West Elm lamp and vase.
Now the house feels
pretty complete, he says.
Im ready to just enjoy it.
october 2014
ina
Weve all seen Ina Gartens

East Hampton home on TV, but few
fans have seen this private hideaway
in Manhattan: The one-bedroom
apartment is Inas escape whenever
she has a long day of business
meetings in the city. I wanted it
to feel like a refugea place for her to
curl up and recharge, says architect
Daniel Romualdez. To accomplish
that, he balanced the high ceilings
with a warm, inviting sitting area.
You might think the soaring space
would call for bigger furniture, Ina
says, but it was the opposite.
in the city
BEATRIZ DA COSTA
STYLING: BARB FRITZ.
photographs by
october 2014
Many designers fill big spaces

with oversize furniture, but
Romualdez kept the chairs low
and close together to make the
living room feel cozier. He also
added warm colors: A green
couch, yellow chairs, orange
curtains, a purple ottomanI
never would have guessed it
would all work! Ina says.
october 2014
Romualdez rearranged Inas living

room into two distinct spaces:
the sitting area and an office,
separated by a stone fireplace
(below). The 1925 apartment
came with original leaded windows
(right). Ina found the dining table
and chairs (below right) at Axel
Vervoordt in Antwerp, Belgium, and
the striped rug at Caravane in Paris.
october 2014
Kraft Foods is not affiliated with Keurig, Inc. KEURIG and K-CUP are registered trademarks of Keurig, Inc.
The bookshelf, from Axel

Vervoordt, is one of Inas
favorite pieces. The walls of her
bedroom (below) are covered
in ivory fabric. It feels like
a cocoon, Romualdez says.
The bed linens are Frette and
Pratesi, and the bedside floor
lamp is Crate & Barrel.
october 2014
Flank Steak to Filet.

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Some discounts, coverages, payment plans and features are not available in all states or all GEICO companies. GEICO is a registered service mark of Government Employees Insurance
Company, Washington, D.C. 20076; a Berkshire Hathaway Inc. subsidiary. GEICO Gecko 1999-2014. 2014 GEICO
MarcelA
in california
photographs by
DAVE LAURIDSEN
haIr aND MaKeUp: LIZette praDo.
Marcela Valladolid, the spirited star of Mexican Made Easy and

cohost of The Kitchen, always knew that she wanted to raise her
son, Fausto, 10, in an old house. And a year ago, she found it
a 1912 Cape Codstyle home that sits on top of a hill in
Chula Vista, CA. I wanted the place to identify with Mexico
without hitting all the stereotypes, she says. So she dreamed
up a signature style she calls Euro-Mexican. No serapes or
sombreros. I wanted something more clean, crisp and subtle.
october 2014
october 2014
Much of Marcelas furniture, like the

wood-backed sofa and tufted ottoman,
was custom-made by her interior
designer, Kari Arendsen of Intimate
Living Interiors. But the house is also
filled with thrift-store finds, like a bar cart
she scored at the Salvation Army.
october 2014
A portrait of Fausto on the beach hangs in the

living room (above left)it was painted by his
grandmother. The home has no air conditioning, so
Marcela leaves the windows open in the hallway
between the living and dining rooms (above right).
In the office (below), Marcela upholstered a settee
with traditional Otomi fabric, made by the Otomi
Indians who live in the Mexican state of Hidalgo.
The desk is a repurposed bakers table that she
found at a nearby antiques shop.
october 2014
Marcelas dining room used to

be a patio, hence the worn brick
floors. She had the table and
chairs custom-built. But I never
host a sit-down meal, she says.
I serve buffet or family style and
just scatter chairs all over. On
the wall: Talavera pottery, made
in Puebla, Mexico. The pendant
lights are from Pottery Barn.
october 2014
get the look
Pick up some of the

stars best findsor
a close match.
Tolix-Style
Chair
$175; crash
industrial.com
Victory Pendant Lamp

$179; cb2.com
Ina garten
Cabot Rustic Side Table
$1,238; kathykuohome.com
Lyre Chesterfield Sofa

$2,498; anthropologie.com
Recycled Accent Table

$179, Shiraleah;
homedecorators.com
Beachcomber Oversize
Rectangular Basket
$129; potterybarn.com
Marcela
Valladolid
Marla Chair
$725; folk-project.com
for information
october 2014
Woven Rope Lamp

with Batik Shade
$650 for two; furbishstudio.com
Otomi Embroidered Fabric

$325 for 68 x 72;
jacarandahome.com
rope lamp and fabric: ben goldstein/studio d.
jose garces
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my
favorite
spot
From his Waikiki
balcony, Morimoto
can take it all in.
photograph by
LINNY MORRIS
october 2014
Despite appearances, Hawaii is

not a vacation destination for
Masaharu Morimoto. The Iron Chef
has opened two restaurants there
in the past few yearsMorimoto
Waikiki in 2010 and Morimoto Maui
in 2013and he has been traveling
from New York City to Hawaii every
two months to check on them. He got
tired of staying in hotels, so last year
he started looking for an apartment,
and he bought the first one he saw
for the view. The apartment has two
small balconies that overlook the lush
Manoa Valley. You could have an ocean
view, but after 6 p.m. its nothing, he
says. The mountain view gives you
something to look at all the time.
Being here makes me happier.
Family Favorite Baked Fries
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fresh, gluten free,

full of vitamins and minerals
Potato side dishes
fattening?
Pure urban legend.
2014 United States Potato Board. All rights reserved.
Discover potato side dishes that go with your healthy lifestyle

and take 30 minutes or less. potatogoodness.com
PROTECTION
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THE
ARTS
ARE ALIVE
WHERE
AND DEFINITELY
KICKING.
Come explore the unique, creative culture of Louisiana

where lunch is a masterpiece and architecture is performance art.
Only Louisiana: art is aliveespecially the art of living.
Plan your getaway at LouisianaTravel.com.
2014 Louisiana Department of Culture, Recreation & Tourism
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HALLOWEEN

CHEESE, CHEESE AND

Find everything you want.

PHOTO: TREVOR DIXON; STYLING: ELIZABETH MACLENNAN.

36 Know It All: Pumpkin Spice Latte See

FOOD NETWORK MAGAZINE

ITS NOT THAT

THE GENEROUSLY EQUIPPED LEXUS ES.

149 Yummy Mummies Transform bananas

101 Weeknight Dinners Try a new family

122 Easy Sides Round out your dinner

154 Snack-o-Lanterns Get creative with

125 Hot Tips Get great cooking advice

161 Sweeten the Pot Fool your friends:

126 Soup & Sandwich Food Network stars

132 Try This at Home Gabriele Corcos and

166 Big on Pumpkin See how America

139 German Lesson Make the ultimate

172 Americas Top Tailgates At these

142 Beer-Can Chicken: Does It Work?

FOOD NETWORK MAGAZINE

Baked Goat cheese dip

name This dish!

Baked Ricotta with

chili-Lime Apple Fries

Apple crostini with Bacon

Garlic Butta hot Wings

Baked cambozola with

Roasted Garlic Soup

Spiced Pumpkin Seeds

Apple Pie Waffles

Black Bean Soup

Roasted Tomato Soup

BReAkFAST And BRunch

MeAT And PouLTRy

Bok choy Stir-Fry

chili chicken with

Grilled cheese with

ham and Apple Pizza

Pierogi with ham

Sesame Turkey Salad

Steak with Ranch

FOOD NETWORK MAGAZINE

Fish anD seaFOOD

shrimp Cakes with

Mexican egg tacos

skillet Lasagna with

Braised red Cabbage

roasted Fall Vegetables

kale and Pear salad

spiced Fries six Ways

Desserts anD Drinks

Coconut Baked apples

apple Brown Betty

apple Meringue Pie

Microwave apple Crisp

apple Chai tea

Pumpkin spice Latte

apple Cider Granita

apple rice Pudding

FOOD NETWORK MAGAZINE

goes a long way.