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national parks food guide: Page 189
The Kitchen set photo Television Food Network, G.P. The Kitchen, Food Network, and their respective logos are trademarks of Television Food Network, G.P. Used with permission; all rights reserved.
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Food Network Magazine
Contents
J U LY/AU G U S T 20 16
PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.
Make a Caprese salad

with peaches!
See Page 114.
JULY/AUGUST 2016
FOOD NETWORK MAGAZINE
Contents
174
Serve
These all-star
Fire up your
48
66
Try a
8
10
14
20
22
26
200
202
Recipe Index
To Your Health
Star Spotlight
Editors Letter
Calendars
You Asked
Good Question
Great Shot!
In the Know
31 Convention Wrap-Up The best
way to survive this election season:
Eat more chocolate.
33 Food News The Solo Cup
Company turns 80 this summer.

Its a party!
36 What America Drinks

Food Network fans spill their
preferences.
BONUS RECIPES
50
Pestos
Page 128
39 Cooking School:
Grilling Vegetables 101
Learn how to grill some healthful sides.
42 Sugar, Sugar Meet three women

who have spun cotton candy into a
new career.
45 Primp Your Patio Update your

deck with some great new gear.
48 Star Kitchen Donatella Arpaia
PHOTOGRAPHS BY
shows us her outdoor kitchen.
YUNHEE KIM
JULY/AUGUST 2016
76
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Contents
170
178
165
74
Weeknight Cooking
91 Weeknight Dinners Put some
new family meals on the table!
118 Inside the Test Kitchen

Get the scoop from our
recipe developers.
121 Fajitas Tonight! Mix up
Party Time
167 Red, White and Woohoo!
This icebox cake is a nod to the
Grand Old Flag.
168 Fourth of July Picnic

Before the fireworks, put out this
super-patriotric spread.
your dinner routine with these

fun new combos.
172 Summer Luau Turn your
Weekend Cooking
176 Backyard Carnival Step right
128 50 Pestos Make enough pesto

for the rest o the summer.
135 Go Fish! Katie Lee, former
fishmonger, shares some favorite

seafood recipes.
149 Big-Time Grilling Host a
yard into a tropical paradise with

Hawaii-themed food and decor.
upand host a fair at home.
180 Olympics Brunch Medal in
party planning with this fun menu

and a Rio de Janeiroinspired drink.
184 Cool Cake! Layer flavors into

the ultimate ice cream treat.
cookout for a crowd.
164 American Dream Ina Garten
makes semifreddo for the Fourth.
On the Road
187 Dog Day Hot dog! Nathans is
celebrating the big 100.
189 A Food Lovers Guide to the

National Parks Take in the
sightsthen find the best bites.
Cover photographs by Ryan Dausch

Food styling: Susan Spungen
Prop styling: Marina Malchin
JULY/AUGUST 2016
Contest
204 Color This Dish! See if you can
win our coloring contest (yes, its
for grown-ups).
57
Inter IKEA Systems B.V. 2015
SEKTION/BROKHULT
kitchen
2799*
*Based on a 10'10' kitchen
IKEA-USA.com/kitchen
Recipe Index
BRUNCH
62
Tomato Grits with

Fried Eggs
182
182
Olympic Rings Bagel Bar
Fruit Torches
SOUPS
74
74
Green Gazpacho
74
Vegetable Gazpacho
Watermelon Gazpacho
92
Summer Vegetable Soup

with Andouille
BURGERS, HOT DOGS AND SANDWICHES

56
57
178
Bacon Cheeseburgers
with Spicy Mayonnaise
Cheesy Hot Dogs with

Pickle-Pepper Relish
Sausage-and-Peppers
Corn Dogs
101
110
174
Monkfish Lobster Rolls
Hoisin Barbecue Pork

Sandwiches
Pulled Pork Sliders with

Spam and Tropical Slaw
Check out
50 bonus recipes
on page 128!
MEAT AND POULTRY

152
112
121
Peppered Beef Tenderloin

with Bacon-Onion Jam
Steak with Cherry

Tapenade
Steak Fajitas with

Onions and Peppers
150
Cola Barbecue Ribs
96
Slow-Cooker
Chipotle Ribs
102
Lemon Chicken with

Shishito Peppers
94
Chicken-Watermelon
Tacos
JULY/AUGUST 2016
68
106
104
Steak Salad with

Tomato Vinaigrette
Spiced Beef Patties

with Couscous
Grilled Pork and

Ratatouille
102
160
157
101
Panzanella Bread Bowl
Grilled Caribbean-Spiced
Turkey with Plum Chutney
Grilled Parmesan-Garlic
Chicken Wings
Grilled Spiced Chicken

and Plums
106
122
170
Chicken Egg Rolls

with Broccoli Slaw
Chicken Fajitas with

Summer Squash
Crispy Fried Chicken

and Onions
Contents
FISH AND SEAFOOD
VEGETARIAN DINNERS
142
142
142
158
Grilled Tuna with

Romesco Sauce
Swordfish Kebabs
with Mint Pesto
Mahi Mahi with

Peach-Cucumber Salsa
Vietnamese Grilled
Salmon
174
Tuna Poke
62
Spicy Shrimp-Tomato
Ceviche
122
64
94
Tomato-Cauliflower
Curry with Corn
California Salad
with Hard-Boiled Eggs
96
Shrimp Fajitas with

Mushrooms and Corn
Make pizza
on the grill in
30 minutes!
Vegetarian Jambalaya
PASTA AND PIZZA

66
Rigatoni with No-Cook

Tomato Sauce
104
110
112
92
Penne with Vodka Sauce

and Mini Meatballs
Mac and Cheese with

Broccoli and Tomatoes
Angel-Hair Pasta with

Shrimp and Greens
Grilled White Pizza

with Fennel Salad
114
114
114
Pierogi Picnic Salad
VEGETABLES AND SIDES

39
61
Grilled Vegetables
Tomato and Shishito

Stir-Fry
Grilled Lemon-Pepper Corn
Blistered Snap Peas
114
170
170
178
Peach Caprese Salad
Quick Pickles
Patriotic Potato Salad
Salad on a Stick
DRINKS AND DESSERTS

76
LATE-NIGHT SNACK: LEVI BROWN.
Black Cherry Vodka

with Smoked Ice Cubes
178
Watermelon Limeade
76
Smoked Negroni
83
Stars-and-Stripes
Gelatin
76
182
174
170
Mezcal Sunrise
Gold-Medal Caipirinhas
Blue Lagoon Cocktails
Spiked Sweet Tea
165
167
178
184 Cover Recipe
Vanilla Semifreddo
with Raspberry Sauce
Red, White and Blue

Icebox Cake
BrownieCotton Candy
Sundaes
Mile-High Ice Cream Cake
JULY/AUGUST 2016
To Your Health
Heres whats extra good for you in this issue.
DINNERS UNDER 500 CALORIES
SWEET ON
Try these light meals from our Weeknight Cooking section.
GREENS
SUMMER
VEGETABLE SOUP
WITH ANDOUILLE
CALIFORNIA
SALAD WITH
HARD-BOILED EGGS
page 92
page 94
CALORIES: 390
CALORIES: 410
Vegetarian
JAMBALAYA
ANGEL-HAIR PASTA
WITH SHRIMP
AND GREENS
page 96
page 112
CALORIES: 460
Heres more great news about

eating greens: Researchers
have discovered that the sugar
sulfoquinovose, found in leafy
greens such as spinach, arugula
and kale, promotes digestive
health. The sugar fuels healthy
gut bacteria, which crowd out
the bad bacteria. Use leafy
greens for the pestos in the
booklet on page 128 (see
numbers 12, 13, 14, 15 and 30).
CALORIES: 420
HAVE SECONDS!
Two breakfasts are better than
none: A new study tracking almost
600 middle schoolers found that students
who ate two breakfasts a day didnt gain
any more weight than students who ate
one, whereas kids who skipped breakfast
(or ate it irregularly) were twice as likely
to be obese. Try our bagel bar on page
182 as a fun breakfastfirst or second!
This pesto is
made with kale!
We
ORGANICS!
Splurging on organic meat and milk could
be good for your heart: These foods have
more heart-healthy omega-3 fatty acids
than their nonorganic counterparts, a
recent study found. This is likely because
the animals tend to eat grass, which is
higher in omega-3s than grain. Try going
organic with meat recipes such as these:
10
JULY/AUGUST 2016
Grilled Pork
and Ratatouille
page 104
with Bacon-Onion Jam

page 152
Steak with
Cherry Tapenade
page 112
LIFE IS A SPORT. WE ARE THE UTILITY.

BE UNSTOPPABLE.
Contents
Star Search
Find your favorite Food Network celebs in this issue.
Donatella Arpaia
Iron Chef America
pg. 48
Anne Burrell
Worst Cooks in America;
Secrets of a Restaurant Chef
pg. 26
In the Chef
Olympic Games,
what would you
medal in?
Gabriele Corcos
Extra Virgin
(on Cooking Channel)
pg. 72
Either the
Barbecue
Triathlon
(forage, fix,
feast!) or the
Beer Shot Put.
Haylie Duff
The Real Girls Kitchen
pg. 73
Guy Fieri
Diners, Drive-Ins and Dives;
Guys Grocery Games;
Guys Big Bite
pg. 26
Ina Garten
Barefoot Contessa
pg. 164
Katie Lee
The Kitchen; The Kitchen Sink;
Beach Bites with Katie Lee
pg. 135
Debi Mazar
Extra Virgin
pg. 72
Damaris Phillips
Southern at Heart
pg. 26
Aarn Snchez
Chopped; Taco Trip
pg. 26
Michael Symon
Burgers, Brew & Que;
Iron Chef America;
Symons Suppers
pg. 26
Geoffrey Zakarian
Cooks vs. Cons; Chopped;
Iron Chef America;
The Kitchen; The Kitchen Sink
pgs. 14, 73
Pizza-Eating
Marathon.
Croquet Tea Party!

I would take the
gold in serving
finger sandwiches
and sweet tea
while earning
bonus points for
outrageous hats
and gloves!
Name
This
Dish!
May
Contest
Winners
12
Enter
our new
RUNNERS -UP
B-L-SEA
Kristie
Wilburn-Wren
Frisco, TX
JULY/AUGUST 2016
A Booze
Bouche
Geralyn Cole
Lynn, MA
Lettuce Eat
Shrimp
Melissa Austin
Thomasville, NC
Hook, Brine &

Sinker
Amy Barnett
Albemarle, NC
COLORING
CONTEST!
See page 204
for details.
FOOD PHOTO: RALPH SMITH.
Butchering
and Cooking
Meat.
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Star
Eyeglasses
Ive been in New York City for 36 years
and have kept all the glasses that Ive
gotten during that time. I have maybe
25 pairsand I rotate them. Im in the
studio about 100 days a year and I like
to mix up my glasses.
Manhattan frames, $475; E.B. Meyrowitz
and Dell, 212-575-1686
I never saw my dad in anything but

a shirt and tieeven in the heat of
summer. So I got some of my sense of
style from him. He always said, Dress
for the job you want, not the job you
have, and when Im at work, I wear a
blazerthen take it off and put on
a chefs jacket over my shirt and tie.
London blazer, $1,100;
paulsmith.co.uk
Skincare
I use a lot of products: Crme de
la Mer moisturizing lotion, Remde
exfoliantand when Im traveling,
I take Kiehls. The first time my wife,
Margaret, and I went away together,
we had his and her sinks and I probably
had 50 or 60 products laid out
I wish I were joking. She knew what
she was getting into.
Mens Starter Kit, $43; kiehls.com
Star
Hair
Geoffrey
akarian
I dont own a car, but if I were to own

one, it would be the Rolls-Royce Silver
Shadow. Its not pretentiousits just
a great car. Even with my restaurant
Georgie in Beverly Hills, I still wont get
a car. I can always rent one.
Los Angeles chauffered rental,
$125 an hour; rollslivery.com
14
JULY/AUGUST 2016
The famously dapper

host of Cooks vs. Cons
and The Kitchen tells
us how a chef comes
to own 25 pairs of
eyeglassesand why
hes always dressed
to impress.
Yes, I do own and wear jeans.

I like 7 for All Mankind, and one
day Im going to buy a pair of
Kiton jeans, but I cant quite
yet bring myself to part with
a thousand dollars for them.
Foolproof Paxtyn jeans, $189;
7forallmankind.com
gym. I work out with Noam Tamir at

TS Fitness, and he has me do rowing,
Pilates, the elliptical. Working out is
the most devastating thing I do each
daybut when Im done, I feel great.
Classic Leather Suede, $70;
reebok.com
GLASSES: JEFF HARRIS/STUDIO D. ROLLS-ROYCE: ALAMY.
I started going gray in my

mid-30s. I dyed it once or
twice, and I hated it. I dont
mind the grayhonestly, Im
just happy I still have hair.
Ive been going to this French
barber, Martial Vivot, for
years; I use all his products.
Hair Paste, $30;
martialvivot.com
Find these
party lights
on page 34.
Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick
Executive Editor Rory Evans
Managing Editor Robb Riedel
Food Director Liz Sgroi
Photo Director Alice Albert
Editorial
Art
Photography
Copy
Features Editor Jessica Dodell-Feder
Art Director
Ian Doherty
Photo Editor
Kathleen E. Bednarek
Copy Chief Chris Jagger
Deputy Art Director

Steven Barbeau
Associate Photo Editor

Brendan Gauthier
Associate Art Director

Dorothy Cury
Assistant Photo Editor

Morgan Salyer
Assistant Art Director

Rachel Keaveny
Intern Andrea Edelman
Senior Editors Ariana R. Phillips,

Yasmin Sabir
Home Editor Erica Cohen
Senior Associate Editor Sarah Weinberg
Online Editor T.K. Brady
Assistant Editor Ana Rocha
Editorial Assistant Lauren Masur
Food Network Kitchen
President David Carey

President, Marketing & Publishing
Director
Michael Clinton
Executive Culinary Producer Jill Novatt

Test Kitchen Director Claudia Sidoti
Publishing Consultants
Gilbert C. Maurer, Mark F. Miller
Recipe Developers
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Chief Programming,
Content & Brand Officer
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Published by Hearst Communications, Inc.,

a unit of Hearst Corporation
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New York, NY 10019
Senior Vice President & General Manager,

Consumer Products
Ron Feinbaum
President & Chief Executive Officer

Steven R. Swartz
Senior Vice President, Network Marketing

& Creative Services
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William R. Hearst III
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Editorial Director
Ellen Levine
Associate Managing Editor

Heather DiBeneditto
Hearst Magazines Division
Senior Vice President, Culinary

Katherine Alford
Copy Editor David Cobb Craig
Digital Imaging Specialist

Tony Ecanosti
Interns Michelle Cohen, Herrine Ro
16
Research Editor Linda Fiorella
JULY/AUGUST 2016
Prsident is a of B.S.A. 2016 Lactalis American Group, Inc.
Why I
Vice President, Publisher

and Chief Revenue Officer
Vicki L. Wellington
Associate Publisher,
Integrated Marketing
Peggy Mansfield
Associate Publisher
Wendy Nanus
General Manager Salvatore Del Giudice

Vice President, Group Consumer
Marketing Director Rick Day
Advertising
Advertising Production
NEW YORK
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Group Production Director Chuck Lodato
Sales Development Director

Deborah Maresca, 212-484-1431
Business Manager
Celeste Chun
When I finally got pregnant,

everything changed.
Sales and Marketing Coordinator

Andrew Maitner
Sales Assistant
Jessica Molinari
I became very aware of what was in

my food, and also in the personal
products I used. Thats when
I discovered Toms.
MIDWEST
Advertising Director
Amy Mehlbaum, 312-984-5117
BEV, 40 MOM OF TWINS
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Marketing
Executive Director,
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Associate Directors,
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Senior Manager,
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Executive Director,
Events and Partnerships
Julie Mahoney
Executive Account Directors

Hillary Morse, 312-251-5352
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Associate Events Manager

Jacquie Romano
Sales Assistant
Sara Hall, 312-251-5367
Director, Marketing Research

Moira Smith
DETROIT
Red Media Services
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Leighdia Sandoval de Padilla, Director,
310-664-2820
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Wisdom Media 214-526-3800
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PACIFIC NORTHWEST
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TRAVEL DIRECTOR
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FOOD NETWORK MAGAZINE JULY/AUGUST 2016
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Editors Letter
Themes
Themes
come
true
come true
During the past year, my daughters

have been to a dance party, a jungle party,
a robot party, a pajama party, an American Girl
party, an ice cream party, a cupcake-making party,
a chocolate-making party, a painting party and
a Taylor Swift rock-star party. In that same amount of time,
I have been to exactly one theme party: a Southern brunch,
and it was in our office conference room.
I need more theme parties in my life. We all do, really, because as
every kid knows, a party is much more fun when you can design a
table and your food (and maybe even your outfit) around one idea.
My older sister threw a surprise luau for my 16th birthday and
I remember it like it was yesterday: The boys were in Hawaiian shirts,
the girls were wearing leis. The lawn was dotted with tiki torches. We
ate pork and pineapple and drank tropical mocktails. It was a huge
success but for one small glitch: Because it was a surprise party and
because this was the 80s, I was wearing zipper-covered jeans, a giant
white mens button-down, and a blue bandana in my hair, so I looked
like I got lost on my way to a Madonna party. I called my parents to
dig up some photos recently, but all they could find were pictures of my
sister looking amazing as the host in a sarong she fashioned out of a robe.
(Note to theme-party planners: Make sure to tell everyone the dress code.)
Maile Carpenter
Editor in Chief
@MaileCarpenterr
20
JULY/AUGUST 2016
Hawaiian
Ruffled Simulated
Silk Flower Leis,
$9.50 for 12;
amazon.com
LEIS: JEFF HARRIS/STUDIO D. CARPENTER: TRAVIS HUGGETT.
When we were choosing the themes for this issues

party section, I of course voted for a luau (see page 172). We also
put together a Fourth of July bash, a backyard carnival and
an Olympics brunchwith bagels topped in the colors of the
Olympic rings, because thats the sort of ridiculous thing you can
do when you throw a theme party. We stopped short of providing
dress-up ideas, but if youre so inclined for a summer luau,
you can buy these leis online for less than a dollar each. My
birthday is in August, so I ordered a dozen, just in case.
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Calendar
SUN
MON
TUE
WED
THU
FRI
SAT
Celebrate
uly
Happy Fourth!
maple soda: Stir

1 tablespoon
maple syrup
and a dash of
vanilla extract
into cold seltzer.
Malted milk
was first sold
130 years ago
icebox cake)
on page 167.
powder and
into softened vanilla
ice cream; freeze.
of skewered
marshmallows
in water, then in
sugar. Brle with
a kitchen torch.
Worcestershire
sauce and
Man first stepped

on the moon today
sugar cookies: Use
cut out crescents
in different sizes;
frost with royal icing.
Try a new
weeknight dessert:
frozen cherries
and cream. Puree
12 ounces frozen
cherries with
cup half-and-half
Guy Fieri won

Food Network
Star 10 years
looking for a great gift?

Give a subscription to Food Network
Magazine at foodnetwork.com/gift
at 9 p.m. ET.
22
TGIF! Whip up a
tropical cocktail:
Blend 2 cups
pineapple and
cup each lime
juice and vodka
with ice.
JULY/AUGUST 2016
ICEBOX CAKE, MARSHMALLOW, MOON COOKIES, FROZEN CHERRIES AND DEVILED EGG: JEFF HARRIS/STUDIO D; FOOD STYLING: JASON SCHREIBER. ICE CREAM AND
FRENCH FRIES: LEVI BROWN. MAPLE SYRUP: LARA ROBBY/STUDIO D. TROPICAL COCKTAIL: SARAH ANNE WARD. FLAGS, BAGUETTE AND ICED COFFEE: GETTY IMAGES.
Host a brunch and

serve Bloody Mary
deviled eggs: Top
with sliced cherry
NEW
blended for
hydrating care
for the thirstiest hair.
silky formula
wi th the
es sence of coconu t water
a nd va nilla milk
FIN
N D YOUR BLE
END
# W HO
OL EB
B L E N DS
garnierwholeblends.com
Calendar
August
SUN
MON
TUE
WED
FRI
SAT
The Olympics start

tonight. Make
Brazilian-style
popcorn: Drizzle
hot popcorn
with sweetened
condensed milk
and toss to coat.
until golden.
some at the
will be served today

at Burger Fest
in Seymour, WI
Home of the
Hamburger. Have
your own (smaller)
one. (See page 56.)
batter into the
Turn dessert into

a milkshake: Soak
1 crumbled biscuit
a breakfast peach
crisp: Sprinkle
peach halves with
brown sugar;
broil cut-side up
3 minutes. Top
with Greek yogurt
and granola.
with 1 pint vanilla

strawberries. Top
Hawaii became the

50th state on this
day in 1959. Make
lava cakes: Pour
brownie batter into
muffin cups; press
a frozen truffle into
each before baking.
Serve warm.
24
Camp Cutthroat
JULY/AUGUST 2016
Make the most

of little garden
tomatoes: Skewer
and dip in sour
cream. Top with
Cotija cheese, chili
powder, lime juice
WATERMELON WAFFLE, TOMATO AND TRAIL MIX: JEFF HARRIS/STUDIO D; FOOD STYLING: JASON SCHREIBER. FUNNEL CAKE: RYAN DAUSCH. BURGER
AND HOT DOG: LEVI BROWN. MILKSHAKE: CHARLES MASTERS. CORN: KATE SEARS. SUNFLOWER, PEACH, HIBISCUS AND SUNDAE: GETTY IMAGES.
seasoning.
Results in 1 week
with the supercharged, go-to anti-aging ingredient.
Neutrogena Rapid Wrinkle Repair
Clinically proven to visibly reduce fine lines and even deep wrinkles with Retinol,
the #1 dermatologist recommended nonprescription anti-aging ingredient.*
NEUTROGENA ACCELERATED RETINOL SA. The best Retinol there is.
Neutrogena Accelerated Retinol SA is stabilized, so it wont break down with
exposure to light and oxygen. And formulated with delivery-boosting ingredients,
it provides visible results fast. Youll see younger-looking skin in just one week.
See whats possible. For all the beautiful benefits of Rapid Wrinkle Repair,
ask your dermatologist, or visit Neutrogena.com/Retinol
*Greater improvement on fine lines.

J&JCI 2016
Letters
You Asked...
Food Network stars answer your burning questions.
Beth McLaughlin
via Instagram
Every time I make

shrimp and grits, its
a little bit different.
The one constant
is Weisenberger
Mill gritstheyre
delicious and made
here in Kentucky. I
cook the grits with
stock and finish
them with cream.
Then I season them
according to my
mood. You can find
one of my recipes at
foodnetwork.com/
bakedgrits.
Guy, of all the

burger joints
youve been to,
which is your
favorite?
Nick Parks
Quakertown, PA
Nick, thats like

asking, Whats your
favorite song? Its
impossible to choose
just one. A place is
not just about the
burger, its about the
energy. Id say Guys
Burger Joint, but if I
had to pick another
spot, one of my
faves is Hodads in
San Diegofor a lot
of reasons. We lost
the owner, my buddy
Mike Hardin, last year.
Damaris Phillips
Guy Fieri
Aarn, do you
have a basic
spice blend
that you use to
prepare steak?
Or do you
prefer not to
use any spices
in order to
bring out the
full flavor of
the beef?
Meg Martin
Liverpool, NY
When it comes to
steak, I dont bother
with spice blends.
Salt and pepper is
all you need!
Michael, do you
ever just crave
something
simple and
ordinarylike
a peanut butter
sandwich or
grilled cheese?
If so, what do
you want?
Lisa Mednick
San Jose, CA
I really like grilled

Nutella and banana
sandwiches. I cant
get enough of them!
Michael Symon
Aarn Snchez
michaels go-to
sandwich: nutella
and banana
Anne, whats
a quick and
easy late-night
snack?
Christina Hallberg
Germantown, MD
Carbonarapasta
with pancetta, eggs
and cheeseis a
cinch. You can whip
it together very
quickly, and it really
satisfies those latenight munchies.
Get my recipe at
foodnetwork.com/
annescarbonara.
Anne Burrell
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.
Have a
question fo
ra
Food Netwo
rk
star?
Write to us
foodnetwork at
.com/
magazine.
26
JULY/AUGUST 2016
SANDWICH PHOTO: JEFF HARRIS/STUDIO D; FOOD STYLING: JASON SCHREIBER.
Damaris, what
is your favorite
shrimp and
grits recipe?
southern
charm
Nothing brings people together like good old Southern cooking and no
one serves up summer like Food Network. From sipping sweet tea out of
retro-inspired glasses to serving warm peach cobbler in perfectly portioned
bowls, we have everything you need to make your backyard gathering a hit.
Now bring on the barbecue (and dont forget the napkins)!
Shop the collection and bring down-home charm to your next get-together by searching Food Network Summer at Kohls.com.
southern comfort with all the fixin's

Were taking southern hospitality to the next level with these revamped classics.
Theyll be sure to wow at your next family gathering or backyard barbecue.
tangy southern
pulled pork sliders
bourbon and peach
cobbler
pasta salad with grilled

asparagus, pimento and feta
take a sip of
summer
Food Network has glasses galore for

all your summer entertaining needs.
Shop by searching Food Network Summer at Kohls.com
southern comfort with all the fixin's

Were taking southern hospitality to the next level with
these revamped classics. Theyre sure to wow at your
next family gathering or backyard barbecue.
pasta salad with grilled asparagus,

pimento and feta
tangy southern pulled pork sliders

1/4 cup smoked Spanish paprika
1/4 cup packed dark brown sugar
1 tablespoon garlic powder
1 tablespoon dry mustard powder
1 tablespoon onion powder
1 pound fusilli pasta

Kosher salt and freshly ground black pepper
1/2 cup plus 2 tablespoons extra-virgin olive oil
1 bunch medium asparagus (about 1 pound)
Zest and juice of 1 lemon
One 4-ounce jar sliced pimentos, drained
and chopped into bite-size pieces
1 cup crumbled feta cheese (about 4 ounces)
3/4 cup chopped fresh dill
Kosher salt
One 5- to 7-pound bone-in
pork shoulder
1 cup apple cider vinegar
12 mini potato buns
Coleslaw, for serving
Set an oven rack in the lowest position and preheat the oven to
300 degrees F.
Prepare a grill for medium-high heat.

Cook the pasta in well-salted boiling water according to the package
directions for fully cooked (not al dente). Drain the pasta, rinse under
cold water to stop the cooking and toss with 1 tablespoon olive oil. Set
aside.
Meanwhile, snap the woody ends off the bottoms of the asparagus and
toss in a bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some
pepper. Grill, turning occasionally, until charred and tender, about 4
minutes. Transfer to a Food Network CookingGreen Bamboo Cutting
Board and cut into bite-size pieces.
Whisk together the lemon zest and juice, 1 1/2 teaspoons salt, some
pepper and the remaining 1/2 cup olive oil in a large bowl. Add the
pasta, asparagus, pimentos, feta and dill, and toss to combine. Let stand
30 minutes at room temperature before serving in a serving bowl.
Yield: 6 to 8 servings
Total Time: 1 hour
Combine the paprika, brown sugar, garlic powder, mustard powder,

onion powder and 2 tablespoons salt in a small bowl. Evenly
rub half the spice mixture over the pork in a large bowl. Set the
remaining spice mixture aside.
Place the pork skin-side up in a large Food Network 5.5-qt
Enameled Cast-Iron Dutch Oven or roasting pan. Roast, covered,
until the meat is falling apart and easily pulls away from the bone,
4 to 5 hours. Let the pork rest, covered, for 30 minutes.
Shred the pork using 2 forks and mix with the juices in the bottom
of the pot. Bring the cider vinegar to a simmer in a small pot over
medium heat and add the reserved spice mixture. Simmer until the
sugar is dissolved, about 1 minute, then pour over the pork. Mix
well to combine. Serve the warm pulled pork on the buns with the
coleslaw on a serving tray.
Active Time: 20 minutes
Total Time: 5 hours 45 minutes (includes resting time)
bourbon and peach cobbler

12 tablespoons unsalted butter, plus more for the baking dish
Two 16-ounce bags frozen sliced peaches (about 6 cups)
2 1/4 cups plus 1 tablespoon all-purpose flour
2/3 cup plus 1/2 cup sugar
8 tablespoons bourbon
1 1/2 teaspoons fine salt
1 tablespoon baking powder
3/4 cup half-and-half
1 large egg
Vanilla ice cream, for serving
Fresh mint sprigs, for serving
Preheat the oven to 375 degrees F.
Butter the bottom and sides of a 9x13" baking dish.
Use the Food Network 5-pc. Magnetic Measuring Spoon Set to
measure and a spoon to combine the 1 tablespoon flour, 2/3 cup
sugar, 4 tablespoons bourbon, 1/2 teaspoon salt and peaches in
a medium bowl. Spread the mixture evenly in the bottom of the
baking dish.
The
Grandma
Carmen
Georgia
Peach
Tea
The
Arnold
Palmer
Mint
Julep
Tea
A splash
of OJ +
an orange
wedge
A little
peach nectar +
a few
peach slices
Equal parts
sweet tea +
lemonade
A touch of
bourbon +
a few sprigs
of mint
Whisk together the remaining 2 1/4 cups flour, 1/2 cup sugar and 1
teaspoon salt with the baking powder. Melt the butter in a medium
bowl in the microwave, then cool slightly. Mix in the half-and-half,
egg and remaining 4 tablespoons bourbon. Stir the butter mixture
into the dry mixture and whisk until smooth. Drop tablespoon-size
dollops of the batter over the peaches evenly, leaving some space
between.
Bake until the top is golden and a toothpick inserted into the cake
part comes out clean, about 50 minutes. Serve the cobbler warm
with vanilla ice cream and fresh mint sprigs in a bowl.
Total Time: 1 hour 15 minutes
In the Know
PHOTOGRAPH BY
JEFF HARRIS
Convention Wrap-Up
If this years presidential race has left a bad taste in your mouth, a new treat
from Washington, DCbased chocolatier Harper Macaw might be the fix: The (Very)
Political Collection of candy bars includes conversation starters named Tea Party
(with Earl Grey tea), Taxation Without Representation, Filibuster, and Flip-Flopper
plus Red State and Left Wing bars so you can bite into the opposition during this
summers conventions. $9 for one bar; harpermacaw.com
JULY/AUGUST 2016
31
2016 The Sherwin-Williams Company
Where will color take you?

Ask Sherwin-Williams and discover a new world of color with
the very best paint. Visit a store or sherwin-williams.com/color.
In the Know
Food News
Get he
Picture
HERES
THE SCOOP
Postal workers will deliver ice cream along
with the mail this summer: The USPS has released
new stamps featuring banana splits, sundaes and cones.
Just dont lick themthe stamps are self-adhesive.
You cant eat in the

galleries of New York Citys
Metropolitan Museum of Art,
but you can get a little closer
to the food on the walls: The
ArtSmart tour company
is offering a two-hour
Feast Your Eyes tour
that focuses on 25 of the
museums food-and-drinkfilled works and explains their
cultural significancelike
the fact that 17th-century
European centerpieces were
probably used for drinking
games. $400 for a group
of five; artsmart.com
TAKE A STAND
A new size!
Bigger is not necessarily better in the world

of kitchen appliances: In 1919, KitchenAids
first stand mixer came with a huge 10-quart bowl
(twice the size of the one on a tilt-head model
today). Now, almost 100 years later, the company
is going mini with a new 3.5-quart mixer (far right).
It takes up 20 percent less counter space and
is more than six pounds lighter than the 5-quart
model. The best news for culinary nerds: The
engine is just as powerful. $400; kitchenaid.com
JULY/AUGUST 2016
33
In the Know
GO
SOLO!
This year, the
Solo Cup Company,
makers of the iconic
red cup, turns 80.
Time to break out
some party gear!
buying something
for your kitchen: When you
Red Party Bowl

$8; mricebucket.com
IF YOURE TRYING
TO EAT LESS, YOU
MIGHT WANT TO
COVER YOUR EYES:
In a recent study,
participants who wore
blindfolds as they ate
consumed 9 percent
less than people who
could see their food.
SOURCE: FOOD QUALITY AND PREFERENCE
34
JULY/AUGUST 2016
Flour Power
Some pastry chefs are buzzing about
CoffeeFlour, a naturally caffeinated
flour made from coffee cherries.
When baked into pastries, the caffeine
delivers antioxidants (just like a cup
of joe) and a gradual boost of energy
without the crash. The flour is also
available to home cooks.
$9 per pound; marxpantry.com
String Lights
$12; partyswizzler.com
Backpack
$60; redcupliving.com
$3 for 20; vat19.com
APRON, STRING LIGHTS, SHOT GLASSES AND FLOUR: MARKO METZINGER/STUDIO D. BURGER: STEVE GIRALT.
than on it, you get a better burger, says the

James Beard Foundation. The organization
is recruiting about 500 chefs nationwide
to offer mushroom-blend burgers on their
menus, arguing that the mix is better for
the planet (plus lower in calories and cheaper).
Find participating restaurants at
jamesbeard.org/blendedburgerproject.
In the Know
What America Drinks

Food Network fans spill their preferences.
LEMONADE
POP
21%
COKE
13%
SOFT
DRINK
8%
ICED TEA?
SODA
58%
OR
55
%
Iced tea
25%
Arnold Palmer
DIET SODA?
(25% Love-hate it)
favorite
classic Soda
38% Cola
36
Lemonade
49
HAVE 4 OR MORE
% KINDS OF DRINKS
Afternoon Pick-Me-Up
COFFEE
35% CAFFEINATED
SODA
16% SMOOTHIE
5% ENERGY DRINK
DAILY DRINK BUDGET
3% SPEND MORE THAN $10 A DAY

ON DRINKS OUTSIDE THE HOME!
CUBES
20% 3%
Crushed Chewy Disks
nuggets
You call this:
WHATS IN YOUR FRIDGE?
44
%
ICED
18%
Ginger ale
17%
Dr Pepper
14%
Root beer
9%
Lemon-lime
4%
Orange
43%
20%
DO YOU LIKE
56% NO
19% YES
FAVORITE
ICE SHAPE
JULY/AUGUST 2016
56%
Kool-Aid
32% Punch
11% Juice
1% Bug juice
YOU LIKE
YOUR WATER...
STILL 76%
SPARKLING 18%
DONT LIKE WATER 6%
GLASS WITH LEMON: LEVI BROWN. ICE CUBE AND DISK: JONATHAN KANTOR. CRUSHED ICE, PITCHER, COFFEE, COLA AND CAN: GETTY IMAGES. CHEWY NUGGETS ICE: SHUTTERSTOCK.
You call this:
C R A F T ME E T S C OL D
BOLD &
BAL A NCED
SWEE T &
CRE A M Y
IN STORES NOW
GRILLED CORN AND

HEIRLOOM TOMATO SALAD
3 ears of corn on the cob
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
1/2 medium red onion, diced
1/4 cup basil leaves, roughly chopped
Reynolds Wrap Non-Stick Foil
For the dressing:
1/4 cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
2 BRUSH corn with olive oil. Sprinkle with salt,

pepper, garlic powder and Italian seasoning.
Place corn on foil and cook for 10 to 12
minutes, turning occasionally until kernels
begin to char. Remove from heat and slice
kernels off of the cob.
3 TOSS corn, tomatoes, onions and basil.
4 WHISK together all dressing ingredients.
Add to salad and toss. Serve immediately.
reynoldskitchens.com
@reynoldskitchens
2016 Reynolds Consumer Products LLC.
1 PREHEAT grill to medium heat. Place a

12x12-inch piece of Reynolds Wrap
Non-Stick Foil on the grill.
COOKING
SCH OL
O
In the Know
Grilling Vegetables 101

Learn how to prep and cook veggies for your next cookout.
Baby Bok Choy

bottoms.
and cook over
PREP: Halve through the core. Soak

in water 5 to 10 minutes or spritz
with water.
GRILL: Cook over medium-high
indirect heat until marked and tender,
3 to 5 minutes.
Bell Peppers or
Poblanos
PREP: Halve and remove the seeds
and membranes.
GRILL: Cook over medium direct
heat until marked and softened,
2 to 3 minutes per side.
3 to 5 minutes.
(If grilling thick
the grill.)
Broccoli or Cauliflower
PREP: Cut into florets; soak in salted
water 5 to 10 minutes.
GRILL: Put in a grilling basket and cook
over medium-high indirect heat, turning,
FOOD PHOTOS: JEFF HARRIS/STUDIO D; FOOD STYLING: JAMIE KIMM.
Corn
Tips and Tricks
Broccolini
Toss your vegetables with
PREP: Trim the woody bottoms.
olive oil or melted butter and

season with salt and pepper
before grilling.
Some vegetables are best
cooked over indirect heat
not right over the flames. If a
recipe calls for indirect grilling,
bank the coals to one side or
turn off half the burners.
Use a grilling basket for small
vegetables. If you dont have
one, place a wire cooling rack
on the grill grates.
GRILL: Arrange the broccolini

perpendicular to the grill grates
and cook over medium-high indirect
heat, turning, until marked and tender,
about 5 minutes.
Eggplant
Fennel
PREP: Slice into -inch-thick rounds.
PREP: Cut off the fronds;

slice the bulb into
quarters or small wedges.
GRILL: Cook over medium-high indirect

heat until marked and softened, 3 to
4 minutes per side.
GRILL: Cook over

medium-high indirect
heat, turning, until
marked and tender,
12 to 15 minutes.
JULY/AUGUST 2016
39
In the Know
Onions
PREP: Slice into -inch-thick rounds,
keeping the rings together.
GRILL: Cook over medium-high indirect
heat until marked and tender, 5 to
7 minutes per side.
Portobello
Mushrooms
Romaine
PREP: Remove the stems.
PREP: Keep whole or halve through

the core. Soak in salted water 5 to
10 minutes or spritz well with water.
GRILL: Cook cap-side down over

medium direct heat, covered, until
tender, 5 to 10 minutes.
GRILL: Cook over medium-high direct

heat, turning often, until just wilted,
5 to 7 minutes.
Shishito Peppers
Zucchini
PREP: Put in a grilling basket or thread

onto skewers. (If using wooden skewers,
soak in water for 20 minutes first.)
PREP: Cut into halves or thirds

lengthwise.
GRILL: Cook over medium-high
GRILL: Cook over high direct heat,

turning, until blistered, 3 to 5 minutes.
WRAP IT UP
RA
EXT IT
D
E
CR
Toss 1 pound thin carrots with

olive oil and salt on a large sheet of
foil. Form into a packet, leaving room
for steam. Grill over medium direct
heat until tender, 15 to 20 minutes.
40
JULY/AUGUST 2016
Grill over medium indirect heat until tender,

45 minutes to 1 hour. Slice off the top of
the garlic and squeeze out the cloves.
PRESENTED BY
Cut 1 pound beets into wedges; toss

with olive oil and salt on a sheet of
foil. Form into a packet, leaving room
for steam. Grill over medium direct
heat until tender, 30 minutes.
ADVERTISEMENT
THE HOTTEST
TOOL IN THE KIT
Try these brilliant-but-easy tricks

from the pros and use
Reynolds Wrap Aluminum Foil
to step up your game on
and offthe grill this summer.
Tips, tricks and hacks with

Reynolds Wrap Aluminum Foil
SMART PREP
Add smoky flavor to your grilling:
Create a foil packet for soaked wood
chips and set on top of glowing coals
or on the gas grill before preheating.
DRINKS FOR A CROWD

Make an instant cooler to keep
drinks chilled: Line a wheelbarrow
or planter with foil and fill with ice.
Wrap berries or cut fruit in foil
and freeze for cocktails or
smoothies (avoid acidic fruits like
strawberries or citrus).
STYLISH SERVING
Scoop ice cream into hollowed
orange halves, wrap in foil and
freeze for dessert.
For a great recipe with foil, head to

FoodNetwork.com/Reynolds
In the Know
SUGAR,, SUGAR
These three business owners are giving cotton candy a new spin.
Yasmeen Tadia
Sugaire, Dallas
Yasmeen Tadias cotton candy
business grew thanks to
her 6-year-old son, Zain:
She was selling mini cotton
candy Fluffpops at local
catered events, but he
wanted a big, carnival-size
portion. The result: A new
line of 8-inch-tall puffs called
Sugaire, made from flavored
organic sugar. She sells
the candy at events and at
makeyourlifesweeter.com.
I love the faces kids make
when they see it, she says.
Clo Lane
Bon Puf, Los Angeles
At 18, Clo Lane got a lifechanging Christmas gift: a
cotton candy machine from
her parents. She played
around with it for a few
months, adding Pop Rocks
and other toppings, then
after graduation started
serving her creations at
parties. Now 22, Clo has
expanded her line to more
than a dozen flavors and
sells them at big events like
the Coachella music festival
in California. This summer,
shes introducing packaged
puffs at bonpuf.com
toppings included.
Sam OHare
When you run a business in
Orlando, youre smart to pick
a themeits a city of theme
parks, after all. Sam OHare
went with a vintage airline
concept when she quit her
acting career and launched
a cotton candy company,
Sky Candy, in 2014
(skycandyorlando.com). She
sells the treats from a retro
bar cart at local candy stores
and also caters events, with
servers dressed as retro flight
attendants and pilots. We get
e-mails from customers asking
if we sell the costumes!
42
JULY/AUGUST 2016
YASMEEN TADIA: MUHAMMED ISMAIL. SAM OHARE: BEVERLY BROSIUS.
Sky Candy, Orlando
Legacy.
Its not just a sedan.
Its a Subaru.
When the going gets treacherous you need more than just another pretty sedan. Thats
when the 2016 Subaru Legacy shines. Subaru Symmetrical All-Wheel Drive sends power
to every wheel simultaneously, for confidence and control in most weather conditions. And
does it with an amazing 36 mpg.* Love. Its what makes a Subaru, a Subaru.
The 2016 Legacy. Well-equipped at $21,745
Subaru and Legacy are registered trademarks. *EPA-estimated hwy fuel economy for 2016 Subaru Legacy 2.5i models. Actual mileage may vary. MSRP excludes destination and delivery charges, tax, title,
and registration fees. Retailer sets actual price. 2016 Subaru Legacy 2.5i Limited pictured has an MSRP of $29,140.
new
FOR H PPY BODIES
with only 10 calories.
In the Know
Primp
your
These colorful finds will make you want
to dine outside all summer.
JULY/AUGUST 2016
45
In the Know
RED
MARTINI
BISTRO TABLE
$119;
hayneedle.com
HERCULES CHAIR
Flash Furniture,
$62;
allmodern.com
POLKA DOT PILLOW

$43 for two; target.com
YELLOW
DUNE CHAIR
$253;
fermobusa.com
for stores
OTOMI EMBROIDERED PILLOW

$50; potterybarn.com
ORANGE
COSTA TABLE
$1,783; fermobusa.com for stores
MOSAIC TILED
BISTRO TABLE
MARAIS A
SIDE CHAIR
$399;
westelm.com
$145;
industrywest.com
UMUT GEOMETRIC PILLOW
BLUE
$63; overstock.com
MOSAIC
BISTRO TABLE
CASBAH
STACKING CHAIR
$449;
crateandbarrel.com
$140; pier1.com
GRAPHIC LINKS PILLOW

$79; williams-sonoma.com
BLACK
PALMER ROPE
STACKING CHAIR
46
$562;
potterybarn.com
MOROCCO DINING TABLE
CHECKERBOARD HEX PILLOW
$899; crateandbarrel.com
$55; wayfair.com
JULY/AUGUST 2016
RESORT CHIC
PEONY UMBRELLA
From $1,195;
frontgate.com
SAN NICOLA LANTERN
DIAMOND RED/WHITE RUG
$99; grandinroad.com
$328 for 6' x 9'; dashandalbert.com
AUTO-TILT
MARKET UMBRELLA
MEDITERRANEAN LANTERN
JOSEFINE RUG
TF Essentials, $92; wayfair.com
$319 for 5' x 8'; nuloom.com
$299; homedecorators.com
ST. KITTS
JUMBO UMBRELLA
International Caravan,
$130; overstock.com
GLASS TEARDROP LANTERN
RAIN BURNT ORANGE RUG
$6; worldmarket.com
Surya, $260 for 5' x 8'; allmodern.com
PAGODA UMBRELLA
RED AND ORANGE LANTERNS:

MARKO METZINGER/STUDIO D.
$200; pier1.com
PANELED GLASS LANTERN
PATCH WAVE RUG
$89; westelm.com
$329 for 5' x 7'; luluandgeorgia.com
ECLIPSE STRIPE
UMBRELLA
$599; cb2.com
SONOMA WICKER LANTERN
RENATA RUG
$35; kohls.com
$186 for 5' x 7'; birchlane.com
JULY/AUGUST 2016
47
In the Know
Star
Kitchen
PHOTOGRAPHS BY
DAVID A. LAND
As a longtime New Yorker,

Donatella Arpaia always
longed for the impossible:
a big home kitchen. So when
the restaurateur and frequent
Food Network judge bought
a Connecticut weekend
house with her husband,
Allan, a heart surgeon, she
built giant kitchensinside
and out: Our life here is
outdoors, says Donatella.
Im always the one cooking,
and I wanted to enjoy it. Her
first priority was to put in
a pizza oven (a hit with her
4-year-old son, Alessandro)
and to install professionalgrade Lynx appliances,
including stovetops, sinks
and an integrated trash can.
Having a complete set-up
outside allows her to entertain
without frequent trips in
and out of the house. She
has enough to worry about
when the couple hosts a party,
especially when Allan is in
charge of the guest list. It
starts off small, she says, and
then my husband casually
invites an extra 50 people!
48
JULY/AUGUST 2016
Tile style
Donatella picked
neutral glass
backsplash tiles that
blend in with the
surrounding stone.
She loves how easy
they are to clean.
HAIR AND MAKEUP:

MARET ASARO.
Donatella Arpaias
dream kitchen is right
in her backyard.
Set in stone
The Donatella engraving was
a surprise from her husband. She
couldnt figure out why Allan had
asked for a slab of stone above
the oven, but she found out when
he revealed that he had the mason
chisel her name into it.
Bar station
Allans favorite
part of the kitchen
is the bar and
cocktail area, which
includes an ice
machine and wine
fridge. Donatella
jokingly refers to
the cardiothoracic
expert as the
doctor of mixology.
Pizza for all

Donatellas son,
Alessandro, loves
sitting on the granite
counter and prepping
pies with his mom
before she puts them
into her wood-burning
oven. He makes a
mess and ends up
covered in flour,
Donatella says.
JULY/AUGUST 2016
49
In the Know
Italian accents
Donatella and Allan wanted the space
to feel like a villa on Lake Como,
where they like to vacation, so they
incorporated a pergola and columns
into the bluestone patio.
Lake view
It was the scenery that sold
Donatella and Allan on the property.
We fell in love with the view, she
says of the Candlewood Lake
landscape. This is where were
going to grow old together.
Turn the page to get

Donatellas look.
50
JULY/AUGUST 2016
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NO CHILD SHOULD GROW UP

HUNGRY IN AMERICA
But one in ve children struggles with
hunger. Share Our Strengths No Kid Hungry
campaign is ending child hunger in this
nation by connecting kids in need with
nutritious food and teaching families how
to cook healthy, afordable meals. You can
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they need where they live, learn and play.
Pledge to make No Kid Hungry
a reality at NoKidHungry.org.
TRAVEL WITH THE BEST!

Planning a trip? Cant decide where
to travel? Check out Food Network
Magazines one-stop destination,
which provides a taste of where you
should travel next and the option
to request more information. Get
the scoop on our featured travel
destinations, resorts, cruises and more!
travel.foodnetmag.com
FOOD NETWORK & COOKING

CHANNEL NEW YORK CITY
WINE & FOOD FESTIVAL
Dont miss NYCs biggest wine and
food festival! Tickets now on sale for
the Food Network & Cooking Channel
New York City Wine & Food Festival
on October 1316. NYCWFF.org
and way more

delicious!
Go to
foodnetmag.com
for the latest information on
promotions, sweepstakes,
travel, events and more.
In the Know
Get the Look

Pick up some of Donatellas
finds for your own kitchen.
Donatella calls her style rustic luxe; she

loves mixing aged wood, marble and metallics.
Her copper serving tray is similar to this
Artland Oasis Antique Copper Tray.
$19; target.com
her outdoor upholstery, so she went with blue

leopard-print cushions. This weather-resistant
Nourison Leopard pillow has a similar pattern.
$26; wayfair.com
The designer of Kefi, Donatellas

New York City restaurant, gave her a
set of vintage cutting boards similar to this
Footed Platte Cutting Board. She uses
them for serving ribs and smoked meat.
$65; grayworksdesign.etsy.com
scattered around the outdoor

kitchen and living room areas.
This Zinc Riley Hexagon
lantern is a look-alike.
$30; worldmarket.com
52
JULY/AUGUST 2016
TRAY AND CUTTING BOARD: MARKO METZINGER/STUDIO D.
rock
YOUR
HAS ARRIVED
A delicious trio of textures.

Creamy gelato, luscious sauces and gourmet toppings.
ITS WAY BEYOND ICE CREAM.
VANILLA CARAMEL
2016 Unilever
RASPBERRY CHEESECAKE
CHOCOLATE
FUDGE TRUFFLE
SALTED
CARAMEL TRUFFLE
TM
HAVE YOU EVER BREWED

ICED TEA AT HOME?
ITS LIKE THAT.
2016 Pure Leaf is a registered trademark of the Unilever Group of Companies used under license.
Fun Cooking
FOOD STYLING: CHRISTINE ALBANO.
PHOTOGRAPH BY
JEFF HARRIS
Pop Goes the Watermelon!

There arent many ways to improve on a cold slice of watermelon at a
summer cookout, but we think weve found one: Dip it in Pop Rocks.
Just spread Pop Rocks candies (we used green-apple flavor) in a
shallow dish and press an edge of the watermelon in the candy.
Serve it right away to make sure the pieces really crackle.
JULY/AUGUST 2016
55
Fun
Cooking
Which side are
73
%
BURGER
BACON CHEESEBURGERS WITH SPICY MAYONNAISE
ACTIVE: 20 min l TOTAL: 30 min l SERVES: 4
4 slices bacon
1 pounds ground beef chuck
2 teaspoons Worcestershire sauce
Kosher salt and freshly ground pepper
cup mayonnaise
2 tablespoons Sriracha
1
tablespoon ketchup
Vegetable oil, for the grill
4 thick slices cheddar cheese
4 sesame hamburger buns, split
Shredded lettuce, for topping
56
JULY/AUGUST 2016
1. Preheat a grill to medium high. Cook

the bacon in a large nonstick skillet over
medium-high heat, turning, until browned
and crisp, about 7 minutes. Transfer to
a paper towellined plate to drain; break
each slice in half.
2. Meanwhile, combine the ground beef,
Worcestershire sauce, 1 teaspoons salt and
a few grinds of pepper in a large bowl. Mix
with your hands until just combined. Form
the mixture into four -inch-thick patties.
Press your thumb into the center of each

patty to make a -inch-deep indentation.
3. Combine the mayonnaise, Sriracha and
ketchup in a bowl. Brush the grill with
vegetable oil. Grill the patties until marked
and cooked through, about 3 minutes per
side; top each with a slice of cheese during
the last minute of cooking and cover to melt.
4. Toast the buns cut-side down on the grill.
Serve the patties on the buns; top with the
spicy mayonnaise, bacon and lettuce.
you on?
Food Network fans reveal

their cookout preference:
burgers or hot dogs?
CHEESY HOT DOGS WITH

PICKLE-PEPPER RELISH
ACTIVE: 20 min l TOTAL: 1 hr 20 min
SERVES: 4
cup apple cider vinegar

teaspoons sugar
teaspoon celery seeds
teaspoon yellow mustard seeds
cup finely chopped dill pickles
cup finely chopped pickled
yellow pepper rings
2 tablespoons finely chopped pimientos
1
tablespoon finely chopped pickled
jalapeo peppers
1
tablespoon finely chopped fresh chives
Kosher salt
4 hot dogs
4 top-split hot dog buns
2 tablespoons unsalted butter, melted
4 slices American cheese, quartered
Ketchup and mustard, for topping
PHOTOS: LEVI BROWN; FOOD STYLING: JAMIE KIMM.
1. Make the relish: Combine the vinegar,

sugar, celery seeds and mustard seeds in
a small saucepan. Bring to a boil and cook
until syrupy, about 2 minutes. Transfer to
a bowl; let cool slightly. Stir in the dill pickles,
yellow peppers, pimientos, pickled jalapeos
and chives. Cover and refrigerate at least
1 hour or overnight. Season with salt.
2. Preheat a grill to medium high. Grill
the hot dogs, turning, until well marked,
4 to 5 minutes. Meanwhile, open the buns
and toast cut-side down on the grill.
Brush the insides of the buns with the
melted butter and arrange the cheese
inside; cover to melt, 1 to 2 more minutes.
3. Drain the relish. Serve the hot dogs
on the cheesy buns; top with ketchup,
mustard and the relish.
27
%
HOT DOG
JULY/AUGUST 2016
57
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Try a delicious twist on classic fare

with a bagel spread that delivers
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Serve Arla Original Cream Cheese,
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Fun
Cooking
All things
Tomato
Find some great new ways

to use summer tomatoes.
PHOTOGRAPHS BY
RYAN DAUSCH
TOMATO AND
SHISHITO STIR-FRY
ACTIVE: 20 min l TOTAL: 20 min
SERVES: 4
ounces shishito peppers

pint cherry tomatoes
tablespoons vegetable oil
scallions, finely chopped
teaspoon minced peeled
fresh ginger
Kosher salt
FOOD STYLING: JAMIE KIMM; PROP STYLING: MARINA MALCHIN.
4
1
2
2
1
1. Toss the shishito peppers,

cherry tomatoes and 1 tablespoon
vegetable oil in a large bowl.
2. Heat the remaining 1 tablespoon
vegetable oil in a large skillet until
hot but not smoking. Add the
tomato-pepper mixture and
stir-fry until blistered in spots,
3 to 4 minutes. Remove from the
heat; stir in the scallions, ginger
and teaspoon salt.
JULY/AUGUST 2016
61
l TOTAL: 1 hr 15 min l SERVES: 4 to 6

pounds large shrimp
small red onion, thinly sliced
(Peruvian yellow pepper paste)

teaspoon grated peeled fresh ginger
clove garlic, grated
medium heirloom tomato, chopped
cup torn fresh cilantro
Bring 2 inches of water to a boil in a large pot fitted with
Meanwhile, soak the red onion in ice water for 10 minutes;
the red onion, tomato and cilantro and toss. Refrigerate

at least 30 minutes and up to 4 hours.
large plum tomatoes
4
4
1
slices bacon
large eggs
1.
2.
doneness, 2 to 5 minutes.
3.
62
JULY/AUGUST 2016
A REFRIGERATOR
FOR THOSE WHO
CONSIDER
PRECIOUS
Revolutionary storage. Chef-inspired design.

Presenting the first-ever five-door refrigerator.
/ 2016 KitchenAid. All rights reserved.
kitchenaid.com/discover
Organic pasta. Real Vermont white cheddar.

And six other ingredients you can pronounce.
Vermont White Cheddar Mac & Cheese.
Feed Your Phenomenal.
Fun
Cooking
RIGATONI WITH NO-COOK TOMATO SAUCE

Kosher salt
12 ounces rigatoni pasta
1
pound beefsteak tomatoes
cup extra-virgin olive oil
1
small clove garlic, grated
2 medium heirloom tomatoes, chopped
1
cup torn fresh basil
66
JULY/AUGUST 2016
1. Bring a large pot of salted water to a boil. Add the pasta and
cook as the label directs. Drain the pasta and set aside.
2. Meanwhile, grate the beefsteak tomatoes into a large bowl,
discarding any remaining skin. Whisk in the olive oil, garlic
and 1 teaspoon salt. Add the heirloom tomatoes, basil and the
pasta; toss to combine.
Fun
Cooking
STEAK SALAD WITH

TOMATO VINAIGRETTE
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6
FOR THE STEAK

2 teaspoons chili powder
2 teaspoons packed light brown sugar
1
teaspoon ground cumin
1
teaspoon smoked paprika
2 boneless New York strip steaks
(about 1 inch thick; 1 pounds total)
Extra-virgin olive oil, for brushing
1
red onion, sliced into -inch rounds
FOR THE VINAIGRETTE
cup cherry tomatoes
Juice of 3 limes
2 teaspoons adobo sauce (from a can
of chipotle chile peppers)
1
teaspoon honey
FOR THE SALAD
2 small heads Boston lettuce, leaves torn
1
avocado, diced
1 pounds assorted heirloom tomatoes,
cut into chunks
small jicama, peeled and julienned
1
cup crumbled queso fresco cheese
cup fresh cilantro
1. Make the steak: Preheat a grill to medium.
Mix the chili powder, brown sugar, cumin and
smoked paprika in a small bowl. Season the
steaks with salt and pepper and rub with
the spice mixture; set aside.
2. Make the vinaigrette: Puree the
cherry tomatoes, lime juice, adobo sauce
and honey in a blender until smooth. With the
machine running, add the olive oil and puree
until smooth. Season with salt and pepper.
3. Brush the steaks with olive oil and grill
4 to 5 minutes per side for medium rare.
Transfer to a cutting board and let rest
10 minutes. Meanwhile, brush the red onion
slices with olive oil; season with salt and
pepper. Grill the onion, turning occasionally,
until softened and charred in spots, about
8 minutes. Thinly slice the steak against
the grain. Roughly chop the onion.
4. Assemble the salad: Divide the lettuce
among plates. Top with the onion, steak,
avocado, heirloom tomatoes, jicama and
queso fresco. Drizzle with about half of the
vinaigrette and sprinkle with the cilantro.
Serve with the remaining vinaigrette.
PHOTOGRAPHS BY
This recipe
channels a
vegetable garden
and makes us
feel like were in
the country even
though we live
in Brooklyn.
Debi Mazar and
Gabriele Corcos
72
JULY/AUGUST 2016
VEGETABLE GAZPACHO RECIPE FROM MY PERFECT PANTRY BY GEOFFREY ZAKARIAN. PUBLISHED BY CLARKSON POTTER/PUBLISHERS.
WATERMELON GAZPACHO RECIPE FROM THE REAL GIRLS KITCHEN BY HAYLIE DUFF. PUBLISHED BY ARRANGEMENT WITH RAZORBILL,
A MEMBER OF THE PENGUIN RANDOM HOUSE COMPANY. COPYRIGHT 2013 BY LITTLE MOON ENTERTAINMENT, INC.
GRE
EN
G
Fun
Cooking
GREAT]
GAZPACHO
GAZPACHO
The stars dish out three takes on the ultimate summer soup.
LEVI BROWN
HO
C
A
P
AZ
V
CHO
AZPA
LE G
TAB
EGE
This gazpacho
is super flexible.
Swap out the
red wine vinegar
for balsamic or
add a little honey
at the end.
The summery
flavors of this
soup go really
well with spicy
food, like hot
chicken wings!
FOOD STYLING: JAMIE KIMM.
Haylie Duff
WA
TER
Geoffrey Zakarian
CHO
A
P
AZ
G
LON
E
M
Fun
Cooking
TM
KNOW
MOUTHS
DONT WATER FOR
PROCESSED
CHEESE.
Debi and Gabrieles GREEN GAZPACHO

ACTIVE: 20 min l TOTAL: 1 hr 20 min l SERVES: 4
2 cups seedless green grapes

3 scallions, roughly chopped
1 English cucumbers,
peeled and cut into chunks
1
clove garlic
1
small bunch fresh parsley
(leaves only)
avocado, cut into chunks
3 tablespoons white wine vinegar
cup sliced almonds, toasted
1. Pulse the
grapes, scallions,
cucumbers, garlic,
parsley and avocado
in a food processor until combined. Add the
olive oil and white wine vinegar and pulse
again until blended. Add cup ice water and
pulse again. Add more water if it is not at your
desired consistency.
2. Season the gazpacho with 1 teaspoon salt
and teaspoon pepper. Refrigerate until
chilled, about 1 hour. Serve topped with the
toasted almonds.
Geoffreys VEGETABLE GAZPACHO

In their eyes, the only cheese is 100%.

Its what makes mouths water.
Taste buds happy. It gives grilled
cheese inner glory. Sargento Natural
Cheese Slices. Always 100% real,
natural cheese.
cups cored, seeded and diced ripe

tomatoes (about 3 medium tomatoes)
1
cup seeded and diced Kirby cucumber
(about 1 large cucumber)
1
cup chopped yellow or red bell peppers
cup halved seedless green grapes
cup fresh parsley,
plus more for topping
cup diced red onion
1
small clove garlic, smashed
cup red wine vinegar
cup extra-virgin olive oil,
cup vegetable stock,
plus more as needed
1. Puree the
tomatoes,
cucumber, bell
peppers, grapes,
parsley, red onion,
garlic, vinegar and
cumin in a blender
until almost smooth.
With the blender running,
pour in the olive oil in a slow, steady stream
until the gazpacho is smooth.
2. Add cup vegetable stock and blend again.
If the gazpacho is too thick for you, add more
stock until you achieve a consistency that you
like. Season with salt and pepper and chill in
a pitcher or bowl, about 1 hour. Drizzle each
serving with olive oil and top with parsley.
Haylies WATERMELON GAZPACHO

cups cubed seedless watermelon,

4 large heirloom tomatoes, chopped,
2 cloves garlic, minced
1
white onion, finely chopped
(about 1 cup)
1
scallion, chopped
2 cucumbers, chopped, plus more
for topping
Juice of 2 limes
2 cups fresh cilantro, chopped
1
jalapeo pepper, seeded
Sea salt and freshly ground pepper
Crumbled goat cheese, for topping
74
JULY/AUGUST 2016
1. Place the
watermelon,
tomatoes, garlic,
onion, scallion,
cucumbers, lime
juice, cilantro,
jalapeo and
2 teaspoons each salt and pepper
in a blender. Pulse a few times, but dont
overblend (I like my gazpacho chunky!).
2. Refrigerate the gazpacho until chilled,
about 1 hour. Serve topped with more
watermelon, tomatoes and cucumber, and
goat cheese. Season with pepper.
Discover the diference at Sargento.com/natural-cheese
REAL CHEESE PEOPLE
TM
BELIEVE
THE ONLY CHEESE IS
100% REAL,
NATURAL CHEESE.
51% vs. 100%

American singles* are only required
to contain 51% real cheese.
And we all know mouths dont water
for half of anything. Try Sargento
100% real, natural cheese slices.
*Pasteurized process cheese food
2016 Sargento Foods Inc.
Fun
Cooking
Holy
Smokes!
Fire up your happy hour with a smoky cocktail.
Fill an ice cube tray with water; add

1 drop liquid smoke to each cube and
freeze until firm. Combine 2 cups chilled
black cherry soda, cup chilled vodka,
the juice of 2 limes and a few dashes of
chipotle hot sauce in a pitcher. Fill
4 glasses with the smoked ice cubes;
pour in the cocktail and garnish with
lime twists.
76
JULY/AUGUST 2016
LEVI BROWN
Combine 2 tablespoons each smoked salt and

sugar on a plate. Rub the rims of 4 glasses with
an orange wedge, then dip into the salt mixture.
Fill the glasses with ice; add a pinch of smoked
salt to the ice and swirl to combine. Combine
cup each Campari, gin and sweet vermouth
in a liquid measuring cup; pour into the glasses.
For garnish, char 4 wide strips of orange peel,
one at a time, over a flame using tongs; drop
1 into each glass.
Combine 1 cup mezcal and 3 cups

orange juice in a pitcher; pour into
4 tall ice-filled glasses. Add a dash of
grenadine to each glass and garnish with
orange slices and maraschino cherries.
FOOD STYLING: KAREN EVANS.
PHOTOGRAPH BY
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Fun
Cooking
STAR PARTY
OF
THE
Show your stripes this Fourth of July with a patriotic gelatin dessert.
PHOTOGRAPHS BY
LEVI BROWN
This is not your grandmas gelatin mold:

Each slice of this mod version has a blue star
suspended in it. To make the flag dessert, all
you need is a small star cookie cutterand
lots of gelatin. The project is as easy as boiling
water (seriously!), but it takes time. Make sure
you start early, or better yet, make it a day or
two ahead. Turn the page for the how-to.
STARS-AND-STRIPES GELATIN
FOOD STYLING: KAREN TACK.
ACTIVE: 2 hr l TOTAL: 6 hr l SERVES: 12 to 16
FOR THE BLUE STARS

Cooking spray
3 3-ounce boxes blue gelatin
4 -ounce packets unflavored
gelatin
4 cups boiling water
FOR THE RED LAYERS

4 -ounce packets
unflavored gelatin
1
cup cold water
4 3-ounce boxes red gelatin
FOR THE WHITE LAYERS

2 -ounce packets
unflavored gelatin
cup cold water
1
14-ounce can sweetened
condensed milk
We used
a 9-inch-square,
2-inch-deep pan
for this recipe. If your
pan is not as deep,
cut out smaller stars
and make one
less stripe.
JULY/AUGUST 2016
83
HOW TO
Make the Stars-and-Stripes Gelatin
Make the blue stars: Lightly coat a

9-by-13-inch pan with cooking spray.
Stir the blue gelatin, unflavored gelatin
and 4 cups boiling water in a large bowl
until dissolved. Pour into the pan.
Refrigerate until firm, at least 3 hours.
Make the first red layer: Sprinkle 1 packet

unflavored gelatin over cup cold water
in a bowl; let stand 1 minute. Add 1 cup
boiling water and 1 box red gelatin. Stir
to dissolve, pour into the square pan and
refrigerate until just set, 15 minutes.
Meanwhile, make the white gelatin:

Sprinkle the unflavored gelatin over
cup cold water in a bowl; let stand
1 minute. Combine the condensed milk
and 1 cup boiling water in another bowl;
stir in the gelatin. Stir in the remaining
cup boiling water. Let cool 15 minutes.
Remove the pan of red gelatin from the

refrigerator. It should be just set but not
completely firm so the layers will stick to
each other. Pour 1 cup of the white gelatin
onto the red layer. (Keep the remaining
white gelatin at room temperature.)
84
Loosen the edges of the blue gelatin with

a knife and turn out onto a cutting board.
Cut out about 36 stars using a 2-inch star
cutter. Refrigerate the stars until needed.
Lightly coat a 9-inch-square, 2-inchdeep pan with cooking spray.
JULY/AUGUST 2016
Immediately arrange the blue stars in the

liquid white gelatin in 3 evenly spaced
rows, pressing the stars against each
other and leaving a 1-inch gap between
the rows. Carefully transfer to the
refrigerator and chill until the white layer
is just set, about 15 minutes.
Fun
Cooking
7
Meanwhile, make another red layer
(repeat Step 3). Let the red gelatin cool,
stirring occasionally, 15 minutes. Gently
pour over the back of a spoon into the pan
(this prevents damage to the layer below).
Refrigerate until just set, 15 minutes.
8
Add another white layer: Stir the
remaining white gelatin until smooth.
Gently pour 1 cup of the white gelatin
over the back of a spoon onto the red
layer; refrigerate until just set, about
15 minutes.
10
Meanwhile, make the third red layer

(repeat Step 3). Let the gelatin cool,
stirring occasionally, 15 minutes. Gently
pour over the back of a spoon onto the
white layer. Refrigerate until just set,
15 minutes.
Add the last white layer: Stir the remaining

white gelatin until smooth. Pour over a
spoon onto the red layer; chill until just set,
15 minutes. Make the final red layer (repeat
Step 3); let cool, stirring occasionally,
15 minutes, then pour over a spoon onto
the white layer. Chill until completely set.
11
12
Loosen the edges of the gelatin with a

knife and turn out onto a parchment-lined
baking sheet; invert right-side up onto a
cutting board. Trim the two opposite sides
so the stars are visible.
Slice between each row of stars to create

3 rectangles (use the stars to gauge
where to cut). Cut each rectangle into
pieces.
e!
at you mad
Show us wh
e
k
a
fc
o
ce
#FNMpie
JULY/AUGUST 2016
85
Florastor complements your active lifestyle

by strengthening your digestive balance and
supporting a healthy immune system.1,2
When you have healthy digestion, you have
greater freedom to engage in the activities
you love. Whether training for a race or
pushing your body and mind to new limits on
the yoga mat, Florastor works to keep you
driven, confident, and strong. This is what it
means to be Biotic.
DAILY PROBIOTIC FOR
DIGESTIVE HEALTH +
These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
:LL^^^VYHZ[VYJVTMVYJP[LKYLMLYLUJLZ
Weeknight
Cookng
PHOTOGRAPHS BY
FOOD STYLING: JAMIE KIMM; PROP STYLING: PAIGE HICKS.
RYAN DAUSCH
Make angel-hair pasta

with shrimp in 30 minutes.
See page 112.
JULY/AUGUST 2016
91
Weeknight
Cooking
LOWCALORIE
DINNER
GRILLED WHITE PIZZA

WITH FENNEL SALAD
SUMMER VEGETABLE SOUP

WITH ANDOUILLE
3 tablespoons extra-virgin olive oil, plus more for brushing

1
pound refrigerated pizza dough, at room temperature
4 ounces pancetta, diced (about cup)
4 cups shredded asiago cheese (about 8 ounces)
cup grated parmesan cheese
1
small clove garlic, grated
1
small bulb fennel, trimmed, cored and thinly sliced
small head escarole, trimmed and thinly sliced
1
tablespoon balsamic vinegar
to teaspoon red pepper flakes
2
1
1. Preheat a grill to medium high. Brush a baking sheet with olive oil.
Form the pizza dough into a 9-by-12-inch oval on the baking sheet;
cover loosely with plastic wrap and set aside.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
Add the pancetta and cook, stirring occasionally, until crisp, about
6 minutes. Transfer to a paper towellined plate to drain.
3. Combine the asiago, parmesan and garlic in a bowl; set aside.
Brush the grill grates with olive oil. Generously brush the top of the
dough with olive oil and place on the grill grates; grill until golden
on the bottom, 4 to 5 minutes. Flip and continue grilling until
marked, about 2 more minutes. Loosen the crust with a spatula,
then top with the cheese mixture. Cover and cook until the cheese
melts, 3 to 4 minutes. Transfer to a cutting board.
4. Meanwhile, combine the fennel, escarole, the remaining
2 tablespoons olive oil, the vinegar and red pepper flakes in a bowl;
season with salt and pepper and toss. Scatter the salad over the
pizza and top with the pancetta; season with salt. Cut into pieces.
Per serving: Calories 760; Fat 43 g (Saturated 18 g); Cholesterol 70 mg;
Sodium 1,930 mg; Carbohydrate 65 g; Fiber 6 g; Sugars 11 g; Protein 29 g
92
JULY/AUGUST 2016
tablespoons extra-virgin olive oil, plus more for drizzling

12-ounce package fully cooked andouille sausages,
halved lengthwise and sliced into 1-inch pieces
1
pound red-skinned new potatoes, cut into chunks
4 ounces wax beans, trimmed and halved
4 ounces green beans, trimmed and halved
1
ear of corn, kernels cut off
1
tablespoon tomato paste
1
teaspoon chopped fresh thyme
2 cups low-sodium chicken broth
1
large tomato, chopped
2 tablespoons chopped fresh parsley
1. Heat the olive oil in a large pot over medium-high heat. Add the
sausage and cook, stirring often, until browned, about 5 minutes.
Transfer to a plate using a slotted spoon.
2. Add the potatoes, wax beans, green beans, corn, tomato paste,
thyme, teaspoon salt and a few grinds of pepper to the pot and
stir to coat. Add 4 cups water and the chicken broth and bring
to a boil. Reduce the heat to medium low and simmer until the
potatoes are tender, about 15 minutes.
3. Add the sausage to the pot and return the soup to a simmer;
season with salt. Top each serving with the tomato, parsley and
a drizzle of olive oil.
Sodium 900 mg; Carbohydrate 33 g; Fiber 5 g; Sugars 8 g; Protein 24 g
Weeknight
Cooking
LOWCALORIE
DINNER
CHICKEN-WATERMELON TACOS
4 tomatillos, husked and rinsed

1
large jalapeo pepper
1
small red onion ( cut into large chunks, thinly sliced)
2 tablespoons extra-virgin olive oil
3 cups shredded rotisserie chicken (skin removed)
Juice of 2 limes, plus wedges for serving
Kosher salt
2 cups chopped watermelon
1 cups fresh cilantro
cup crumbled Cotija cheese (about 3 ounces)
Freshly ground pepper
12 corn tortillas
1
avocado, chopped
1. Heat a large cast-iron skillet over high heat. Add the tomatillos,
jalapeo and red onion chunks. Cook, turning, until blistered,
5 to 6 minutes for the onion and 7 to 8 minutes for the tomatillos
and jalapeo. Transfer to a cutting board; cool slightly. Chop the
tomatillos and onion; seed and chop the jalapeo.
2. Heat 1 tablespoon olive oil in a medium skillet over medium-high
heat. Add the tomatillos, chopped onions and half of the jalapeo.
Cook until the vegetables release their juices, then add the chicken,
the juice of 1 lime and teaspoon salt. Simmer until warmed
through, about 2 minutes. Keep warm over low heat.
3. Toss the watermelon, cup cilantro, the sliced red onion, the
remaining jalapeo, juice of 1 lime, 1 tablespoon olive oil and half of
the cheese in a bowl. Season with teaspoon salt and a few grinds
of pepper. Warm the tortillas in a dry skillet.
4. Add the remaining 1 cup cilantro to the chicken mixture. Divide
among the tortillas; top with the watermelon salad, the remaining
cheese and the avocado. Serve with lime wedges.
94
JULY/AUGUST 2016
CALIFORNIA SALAD
WITH HARD-BOILED EGGS
6
2
1
large eggs
tablespoons extra-virgin olive oil
15-ounce can no-salt-added chickpeas,
drained, rinsed and patted dry
cup unsalted pepitas (hulled pumpkin seeds)
cup plain low-fat Greek yogurt
2 tablespoons apple cider vinegar
2 tablespoons chopped fresh chives, plus more for topping
1
5-ounce package mixed baby greens (about 8 cups)
2 ounces broccoli sprouts or alfalfa sprouts
8 small radishes, sliced
1
avocado, sliced
1. Put the eggs in a medium saucepan and cover with cold water
by 1 inch. Bring to a boil, then reduce the heat and gently simmer
10 minutes. Drain and rinse under cold water until cool; set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a small skillet over
medium heat. Add the chickpeas and season with salt and
pepper. Cook, stirring, until the chickpeas are lightly browned,
about 3 minutes. Add the pepitas and cook, stirring, until lightly
toasted, about 2 minutes; let cool.
3. Make the dressing: Whisk the yogurt, 2 tablespoons water,
the vinegar, chives and the remaining 1 tablespoon olive oil in a
small bowl; season with salt and pepper.
4. Peel and roughly chop the hard-boiled eggs. Toss the greens,
sprouts and radishes in a large bowl; season with salt and pepper.
Top each serving of salad with the chickpeas and pepitas, eggs and
sliced avocado. Drizzle with the dressing and top with more chives.
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Weeknight
Cooking
VEGETARIAN JAMBALAYA
SLOW-COOKER CHIPOTLE RIBS
2
3
1
3- to 4-pound rack pork spare ribs, halved
1
tablespoon vegetable oil
2 tablespoons packed dark brown sugar
1
tablespoon chipotle chile powder
1
tablespoon ground cumin
1
tablespoon dried oregano
cup chipotle barbecue sauce
cup agave nectar
Fresh cilantro, lime wedges and cornbread, for serving
tablespoons extra-virgin olive oil

stalks celery, cut into chunks, plus 2 tablespoons
chopped celery leaves
3 carrots, cut into chunks
1
red onion, halved and cut into wedges
1
red bell pepper, cut into strips
1
tablespoon chopped fresh thyme
1
teaspoon hot smoked paprika
1 cups converted white rice
1
15-ounce can diced fire-roasted tomatoes
1 cups frozen black-eyed peas
8 ounces okra, trimmed and thinly sliced
1. Heat the olive oil in a large skillet over medium-high heat. Add
the celery chunks, carrots and red onion. Cook, stirring occasionally,
until the vegetables are slightly softened, about 2 minutes. Add the
bell pepper, thyme, paprika, teaspoon salt and a few grinds of
pepper. Cook, stirring, until the paprika is toasted, about 1 minute.
2. Add the rice to the skillet and stir to coat. Add the tomatoes,
black-eyed peas and 1 cups water. Bring to a boil, then reduce
the heat to low. Cover and simmer until the rice is tender,
about 15 minutes.
3. Scatter the okra over the rice. Continue to cook, covered,
until the okra is tender and the rice is cooked through, about
5 more minutes. Remove from the heat and let stand, covered,
3 minutes. Fluf the rice with a fork and sprinkle with the
celery leaves. Season with salt and pepper.
LOWCALORIE
DINNER
96
JULY/AUGUST 2016
1. Season the ribs all over with salt and pepper, then brush with
the vegetable oil. Combine the brown sugar, chile powder, cumin
and oregano in a small bowl. Sprinkle the spice mixture all over the
ribs and rub into the meat. Transfer the ribs to a 6- to 8-quart
slow cooker. Cover and cook on low, 7 hours.
2. Preheat the broiler and line a baking sheet with foil. Whisk
the barbecue sauce with the agave in a bowl. Transfer the ribs
to the prepared baking sheet and brush both sides with half of the
barbecue sauce mixture. Turn bone-side down and broil until
the glaze is bubbling and browned, 3 to 5 minutes.
3. Slice the ribs between the bones and top with cilantro. Serve
with lime wedges, cornbread and the remaining barbecue sauce.
Per serving: Calories 1,230; Fat 82 g (Saturated 29 g); Cholesterol 315 mg;
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In lunch boxes, snack bags, smoothies and more, Grapes from California go
everywhere and with everything, for whenever you need a fresh burst of energy.
Explore grapes and their endless possibilities at grapesfromcalifornia.com
Grape, Apple and Red Cabbage Slaw

small head red cabbage (about 1 pound),
inely shredded
2 cups halved green California seedless grapes
1 Granny Smith apple, julienned
cup cider vinegar
1 tablespoon honey
1 tablespoon Dijon-style mustard
Salt and freshly ground black pepper
Chicken and California Grape Salad
1
1
3
2
2
1
cup nonfat plain yogurt

tablespoons olive oil
tablespoons lime juice
teaspoon salt
teaspoon black pepper, freshly ground
cups cooked chicken, shredded
tablespoons red onion, chopped
celery stalks, diced
jalapeo chili, chopped (optional)
cup red California grapes, halved
cup green California grapes, halved
avocado, diced
tablespoon cilantro, chopped
Grilled Grape, Strawberry and Mango

Skewers with Honey-Orange Glaze
8
1
1
1
12
bamboo skewers, soaked in water

cup green California seedless grapes
cup red or black California seedless grapes
mango, cut into chunks
strawberries, cut in half
cup honey
tablespoon orange zest
cup orange juice
teaspoon salt
tablespoon fresh chopped mint
Grape, Apple and Red Cabbage Slaw

Directions (Makes 8 servings)
In a large bowl, combine the cabbage, grapes and apple. In a small jar,
combine the vinegar, honey, mustard and olive oil. Shake well and pour over
the cabbage mixture. Season with salt and pepper, then let stand 30 minutes
at room temperature. Serve room temperature or chilled.
Selecting Grapes
Nutritional analysis per serving: Calories 91; Protein .8 g; Carbohydrate 15 g;

Fat 4 g (Saturated Fat .5 g); 34% Calories from Fat (5% Calories from Saturated Fat);
Cholesterol 0 mg; Sodium 128 mg; Fiber 1.7 g.
Look for grape bunches with green,

pliable stems and plump berries.
Do you see a powdery-white coating
on the grapes? hats good! Bloom
is a naturally occurring substance
that protects grapes from moisture
loss and decay.
Green, red or blackwhich color
should you choose? Try them
all to experience diferent flavors
and textures.
Chicken and California Grape Salad

Storing Grapes
Grapes keep for up to two weeks when
stored and handled properly. Follow
a few simple steps and youll be able
to enjoy every grape on the bunch.
Grapes should always be refrigerated
to maximize shelf life.
In a small bowl, mix the yogurt, olive oil, lime juice, salt and black
pepper to taste; reserve. In a medium bowl mix the chicken, onion, celery
and chili; add in the dressing and gently mix in the grapes, avocado and cilantro.
Serving suggestion: Serve salad on a bed of greens, with a corn tostada,
or as an arepa illing.
Nutritional analysis per serving: Calories 182; Protein 21g; Carbohydrate 11g;
Total Fat 7.4 g (Saturated Fat 1.4 g); 36% Calories from Fat (7% Calories from Saturated Fat);
Cholesterol 54 mg; Sodium 274 mg; Fiber 1.7 g.
Store grapes unwashed and dry; rinse

just before eating or adding to a recipe.
Like most berries, grapes tend to absorb
odors. Try to avoid storing them next
to things like green onions or leeks.
Store grapes so that the bunches are
not squeezed or compressed, as this
can damage the berries.
Grilled Grape, Strawberry and Mango

Skewers with Honey-Orange Glaze
Preheat grill for medium-high heat. Skewer fruit, alternating grapes with mango
and strawberries. Prepare glaze by mixing together honey, orange zest, orange
juice and salt. Both fruit skewers and glaze should be at room temperature before
grilling. Grill skewers until lightly browned on each side, about 24 minutes per
side. Brush fruit with glaze and sprinkle with mint. Serve warm.
Note: A broiler may be used as an alternative to the grill.
Nutritional analysis per serving: Calories 182; Protein 2 g; Fat 1 g (Saturated Fat 0 g);
3% Calories from Fat; Carbohydrate 72 g; Cholesterol 0 mg; Sodium 148 mg; Fiber 3 g.
Weeknight
Cooking
DONE IN
20
MINUTES
MONKFISH LOBSTER ROLLS
GRILLED SPICED CHICKEN AND PLUMS
1 pounds monkfish fillets*

1 teaspoons celery salt
3 tablespoons unsalted butter
cup mayonnaise
Grated zest and juice of lemon
1
stalk celery, finely chopped, plus cup chopped celery leaves
4 split-top hot dog rolls
Bibb lettuce leaves, for serving
3 tablespoons chopped fresh chives
Dill pickle spears, for serving
4 cups barbecue potato chips
8 skin-on chicken drumsticks (about 1 pounds)

1 teaspoons ground allspice
Cayenne pepper, to taste
2 cloves garlic, grated
3 tablespoons plus 1 teaspoon extra-virgin olive oil
Juice of 1 lemon
2 plums, halved and pitted
2 tablespoons honey
1
bunch broccoli, cut into florets
cup sliced almonds
cup plain low-fat yogurt
1. Season the monkfish with teaspoon celery salt, teaspoon

kosher salt and a few grinds of pepper. Melt the butter in a
large nonstick skillet over medium-high heat. Add the monkfish
and cook until golden brown and cooked through, 4 to 6 minutes
per side. Transfer the monkfish to a cutting board and cut into
1-inch pieces. Let cool.
2. Meanwhile, whisk the mayonnaise, the remaining 1 teaspoon
celery salt, the lemon zest and juice, celery leaves and a few grinds
of pepper in a medium bowl. Refrigerate until ready to serve.
3. Toast the rolls and line the insides with lettuce. Add the monkfish,
chopped celery and chives to the bowl with the mayonnaise
mixture; gently toss. Divide the monkfish salad among the rolls.
Serve with pickles and the potato chips.
1. Preheat a grill to medium. Season the chicken with 1 teaspoon

allspice, to teaspoon cayenne, and salt and black pepper
to taste; transfer to a large bowl and toss with 1 garlic clove,
2 tablespoons olive oil and half of the lemon juice. Toss the plums
with 1 teaspoon olive oil, the remaining teaspoon allspice and
a pinch each of cayenne and salt in another large bowl.
2. Grill the chicken, turning occasionally, until marked, 10 minutes.
Cover and continue grilling until cooked through, 15 to 20 minutes.
(Move the chicken to a cooler part of the grill if its getting too dark.)
Grill the plums, flipping, until slightly softened, 5 minutes. Transfer
the chicken and plums to a platter; brush the chicken with the honey.
3. Meanwhile, bring a large pot of salted water to a boil. Add the
broccoli and cook until crisp-tender, about 3 minutes. Drain and
rinse under cold water; pat dry and transfer to a medium bowl. Add
the remaining 1 tablespoon olive oil and the almonds; season with
salt and black pepper and toss to coat.
4. Whisk the yogurt with the remaining grated garlic and lemon
juice in a small bowl; season with salt. Serve the chicken with the
plums and broccoli; spoon the yogurt sauce over the broccoli.

*Most monkfish fillets are sold skinless with the membrane removed. If your fillets
have a membrane, remove before seasoning.
JULY/AUGUST 2016
101
Weeknight
Cooking
PANZANELLA BREAD BOWL

1
large loaf ciabatta bread (1 to 1 pounds)
1
romaine lettuce heart, chopped
1
pound tomatoes, chopped
English cucumber, chopped
cup chopped roasted red peppers
2 ounces thinly sliced salami, cut into strips
2 ounces thinly sliced prosciutto, cut into strips
2 ounces thinly sliced soppressata, cut into strips
4 ounces thinly sliced provolone cheese, cut into strips
6 tablespoons red wine vinegar
teaspoon dried oregano
1. Preheat the oven to 400. Hollow out the center of the ciabatta
loaf to form a rectangular bowl; set aside. Cut the removed
bread into 1-inch cubes; spread 2 cups of the bread on a rimmed
baking sheet (reserve the rest for another use). Bake the bread
cubes until lightly toasted, 5 to 6 minutes. Let cool.
2. Combine the lettuce, tomatoes, cucumber, roasted red peppers,
salami, prosciutto, soppressata, cheese and toasted bread cubes
in a large bowl. Whisk the olive oil, vinegar, 2 tablespoons water,
the oregano, teaspoon salt and a few grinds of pepper in a
small bowl. Drizzle the dressing over the salad and toss. Fill
the bread bowl with the salad. Cut into quarters to serve.
LEMON CHICKEN WITH

SHISHITO PEPPERS

Shishitos, small
4 chicken cutlets (about 1 pounds)
Japanese peppers,
are usually mild,
8 ounces shishito peppers (about 24)
but beware: One in
every dozen or so
2 cloves garlic, smashed
is super spicy!
2 lemons (1 sliced, 1 juiced)
cup dry white wine
1 cups low-sodium chicken broth
2 tablespoons unsalted butter, cut into small pieces
cup roughly chopped fresh parsley
2 cups cooked basmati rice
1. Preheat the oven to 200. Heat 1 tablespoon olive oil in a
large skillet over medium-high heat. Season the chicken with salt
and pepper. Working in batches, cook the chicken until browned and
cooked through, about 3 minutes per side. Transfer to a rimmed
baking sheet; keep warm in the oven.
2. Wipe out the skillet and heat the remaining 2 tablespoons olive oil
over high heat. Add the shishito peppers and cook, tossing, until
browned in spots, 3 minutes. Remove to a plate with a slotted spoon.
3. Add the garlic and lemon slices to the skillet and cook, stirring
occasionally, without flipping the lemons, until they start browning,
2 minutes. Flip the lemons and cook until soft and golden, about
1 minute. Season with teaspoon salt and a few grinds of pepper.
4. Reduce the heat to medium; add the lemon juice and wine and
cook until reduced by half, 3 minutes. Add the broth; cook until slightly
reduced, 5 to 6 minutes. Remove from the heat; stir in the butter until
the sauce thickens. Add the parsley; season with salt and pepper.
Serve the chicken with the shishitos and rice; top with the sauce.
102
JULY/AUGUST 2016
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Weeknight
Cooking
GRILLED PORK AND RATATOUILLE

Kosher salt
cup packed light brown sugar
1
3-inch piece fresh ginger, peeled and thinly sliced
4 boneless center-cut pork chops ( inch thick; 6 ounces each)
cup extra-virgin olive oil, plus more for the grill
Pinch of red pepper flakes
1
small or large eggplant, sliced inch thick
1
zucchini, halved lengthwise and sliced inch thick
1
bunch scallions, trimmed
1
cup cherry tomatoes
cup fresh basil
1. Preheat a grill to medium high. Combine 1 cup warm water,
2 tablespoons salt, 1 tablespoon brown sugar and half of the ginger
in a large bowl; stir until dissolved. Add the pork chops; cover with
cold water. Let sit 10 minutes. Drain and pat dry; season with salt.
2. Meanwhile, heat 2 tablespoons olive oil in a small skillet over
medium heat. Add the remaining ginger and the red pepper flakes
and cook until the ginger sizzles, 2 minutes. Add the vinegar and the
remaining 3 tablespoons brown sugar. Cook, stirring occasionally,
until the glaze thickens, 3 to 5 minutes. Transfer 2 tablespoons to a
small bowl for basting; set aside the rest for serving.
3. Brush the grill grates with olive oil. Toss the eggplant, zucchini,
scallions and tomatoes with the remaining 2 tablespoons olive oil
in a large bowl; season with salt. Grill the vegetables until tender,
3 to 5 minutes per side; transfer the scallions to a cutting board
and transfer the rest of the vegetables to a large bowl. Grill the pork
chops until marked and cooked through, 4 to 6 minutes per side,
basting with the reserved glaze during the last few minutes.
4. Chop the scallions; add to the vegetables along with the basil. Top
the pork chops with the remaining glaze. Serve with the vegetables.
104
JULY/AUGUST 2016
PENNE WITH VODKA SAUCE

AND MINI MEATBALLS
Kosher salt
12 ounces penne pasta
8 ounces ground beef chuck
cup grated parmesan cheese (about 1 ounces)
cup breadcrumbs
1
large egg, lightly beaten
cup chopped fresh basil
3 cloves garlic (1 minced, 2 sliced)
2 pounds beefsteak tomatoes, halved
cup vodka
cup heavy cream
cook as the label directs. Reserve cup cooking water, then drain.
2. Meanwhile, mix the beef, cup parmesan, the breadcrumbs,
egg, cup basil, the minced garlic and teaspoon salt in a
large bowl with your hands until just combined. Form into -inch
meatballs (about 20). Grate the tomatoes into a medium bowl;
discard the skins.
3. Heat a large nonstick skillet over medium heat. Add the
olive oil, then the meatballs. Cook, turning, until browned on
all sides, 2 to 3 minutes. Add the sliced garlic and cook until just
golden, about 1 minute. Gradually add the vodka, then the grated
tomatoes and cream. Bring to a simmer and cook until the sauce
thickens and the meatballs are cooked through, 8 to 10 minutes.
Season with teaspoon salt and a few grinds of pepper.
4. Add the pasta and the remaining cup basil to the skillet; toss,
adding the reserved cooking water as needed to loosen. Remove
from the heat and add the remaining cup parmesan; toss.
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Weeknight
Cooking
2 carrots, finely grated

3 tablespoons chopped dried apricots or golden raisins
1 cups couscous (10 ounces)
cup plain yogurt
cup finely chopped fresh cilantro
2 teaspoons hot paprika
1 pounds ground beef chuck
3 scallions, finely chopped
1
teaspoon ground cinnamon
1. Combine 2 cups water, half of the grated carrots, 2 tablespoons
olive oil, the dried apricots, teaspoon salt and a few grinds
of pepper in a medium saucepan and bring to a boil. Add the
couscous; cover and remove from the heat. Set aside until
ready to serve.
2. Meanwhile, mix the yogurt, half of the cilantro, 1 teaspoon paprika
and a large pinch of salt in a small bowl; set aside.
3. Combine the ground beef, scallions, cumin, cinnamon, 1 teaspoon
salt and the remaining grated carrot and 1 teaspoon paprika in a
large bowl. Mix with your hands until just combined. Form into
four -inch-thick oval patties.
4. Heat the remaining 1 tablespoon olive oil in a large nonstick
skillet over medium-high heat. Add the patties and cook until
browned, 4 to 5 minutes per side for medium rare. Fluf the
couscous with a fork and stir in the remaining cilantro. Serve
the patties with the couscous and yogurt sauce.
CHICKEN EGG ROLLS

WITH BROCCOLI SLAW
1
4
4
2
3
3
2
8
1
1
2
cups shredded rotisserie chicken, skin removed

cups broccoli slaw mix (about 8 ounces)
cup roughly chopped fresh cilantro
scallions, sliced
tablespoons grated peeled fresh ginger
tablespoons teriyaki sauce
tablespoons duck sauce, plus more for serving
tablespoons vegetable oil, plus more for frying
egg roll wrappers (about 5 by 6 inches)
14-ounce can baby corn, drained
tablespoon rice vinegar
oranges, cut into wedges
1. Mix the chicken, 2 cups broccoli slaw, cup cilantro, 2 scallions,

the ginger, 2 tablespoons each teriyaki sauce and duck sauce
and 1 tablespoon vegetable oil in a large bowl.
2. Heat inch vegetable oil in a large skillet over medium-high heat
until hot but not smoking. Meanwhile, arrange the chicken mixture
down the center of each egg roll wrapper. Tuck in the ends and roll
to enclose; dab the edges with water and press to seal. Working
in batches if needed, add the egg rolls to the oil seam-side down;
fry, turning, until golden brown, 5 to 6 minutes. Transfer to a paper
towellined plate to drain.
3. Combine the remaining 2 cups broccoli slaw, cup cilantro,
2 scallions and the baby corn in a large bowl. Add the remaining
1 tablespoon each teriyaki sauce, duck sauce and vegetable oil,
and the rice vinegar; toss. Serve the egg rolls with the broccoli slaw,
orange wedges and more duck sauce.
LOWCALORIE
DINNER
106
JULY/AUGUST 2016
COUSCOUS PHOTO: JUSTIN WALKER. EGG ROLLS PHOTO: CHRISTOPHER TESTANI.
SPICED BEEF PATTIES WITH COUSCOUS
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Weeknight
Cooking
LOWCALORIE
DINNER
cup hoisin sauce

cup spicy ketchup
spicy dill pickles (1 chopped, 1 sliced),
plus 2 tablespoons brine from the jar
1
tablespoon honey
1
pound pork cutlets (about inch thick)
3 tablespoons mayonnaise
3 cups broccoli slaw mix (about 6 ounces)
4 scallions, thinly sliced
Kosher salt
1
baguette, cut into 4 pieces and split
Root vegetable chips, for serving
1. Preheat a grill to medium high. Combine the hoisin sauce,
ketchup, pickle brine and honey in a large bowl. Transfer half
of the mixture to a separate large bowl; add the pork and
marinate, 5 minutes.
2. Add the mayonnaise to the remaining hoisin sauce mixture
and whisk until smooth. Add the broccoli slaw, scallions and
chopped pickle; season with salt and toss to coat. Set aside.
3. Brush the grill grates with vegetable oil. Remove the pork from
the marinade and grill until marked and cooked through, about
3 minutes per side; transfer to a cutting board. Toast the baguette
on the grill, cut-side down, 1 to 2 minutes. Slice the pork into
thick strips; divide among the baguette pieces and top with the
slaw and sliced pickles. Serve with vegetable chips.
MAC AND CHEESE

WITH BROCCOLI AND TOMATOES
Kosher salt
1
head broccoli, cut into small florets (about 4 cups)
8 ounces campanelle or short pasta
2 large eggs
1
12-ounce can evaporated milk
2 cups shredded Mexican cheese blend (about 8 ounces)
cup grated parmesan cheese (about 1 ounces)
2 teaspoons dijon mustard
Pinch of freshly grated nutmeg
cup grape tomatoes, halved
cup panko breadcrumbs
1
tablespoon unsalted butter, melted
1. Bring a large pot of salted water to a boil. Add the broccoli
and cook until bright green and crisp-tender, 3 to 4 minutes.
Remove to a plate with a slotted spoon; let cool. Return the water
to a boil. Add the pasta and cook as the label directs. Reserve
1 cup cooking water, then drain.
2. Whisk the eggs, evaporated milk, the reserved cooking water,
the Mexican cheese, cup parmesan, the mustard, nutmeg,
teaspoon salt and a few grinds of pepper in a large saucepan.
Cook over medium-low heat, whisking constantly, until the
mixture starts to thicken and bubble, 6 to 8 minutes. Stir in
the pasta and broccoli until coated. Transfer the mixture to a
3-quart baking dish and top with the tomatoes.
3. Preheat the broiler. Combine the remaining cup parmesan,
the breadcrumbs and melted butter in a small bowl; sprinkle
over the macaroni and cheese. Broil, rotating the pan, until the
topping is golden brown, 4 to 5 minutes.
110
JULY/AUGUST 2016
SANDWICH PHOTO: JUSTIN WALKER. MAC AND CHEESE PHOTO: CHRISTOPHER TESTANI.
HOISIN BARBECUE PORK SANDWICHES
coffee you love in the comfort of your home with

Iced Coffee Brewed to Personalize and Iced Espresso Classics.
Crafted for home
Weeknight
Wellness
STEAK WITH CHERRY TAPENADE

1
teaspoon ground coriander
1
Kosher salt
1
1- to 1-pound tri-tip steak, trimmed
1
pound tricolor baby potatoes
8 ounces Bing cherries, pitted and finely chopped
cup chopped fresh parsley
3 scallions, thinly sliced
1 teaspoons sherry vinegar
1. Preheat the oven to 425. Combine teaspoon each coriander,
cumin and salt in a small bowl. Sprinkle the spice mixture all over
the steak and rub into the meat. Heat a large ovenproof skillet
over medium-high heat; add 2 tablespoons olive oil. Add the steak
and cook until browned, about 1 minute per side.
2. Scatter the potatoes around the steak and stir to coat in the oil;
season with salt and pepper. Transfer the skillet to the oven and
roast until the potatoes are tender and a thermometer inserted
sideways into the center of the steak registers 125 for medium rare,
about 20 minutes. Remove the steak to a cutting board; let rest
10 minutes. Return the potatoes to the oven and roast until crisp,
about 5 more minutes.
3. Combine the cherries, 2 tablespoons parsley, 1 sliced scallion, the
vinegar and the remaining 1 tablespoon olive oil and teaspoon
each coriander and cumin in a bowl. Season with salt and pepper.
4. Transfer the potatoes to a large bowl. Add the remaining 2 sliced
scallions and 2 tablespoons parsley; toss. Slice the steak against the
grain; top with the cherry tapenade. Serve with the potatoes.
ANGEL-HAIR PASTA WITH

SHRIMP AND GREENS
Kosher salt
8 ounces angel-hair pasta
8 cups chopped escarole,
kale and/or Swiss chard
1
pound medium shrimp,
peeled and deveined
teaspoon red pepper flakes
4 cloves garlic, chopped
1
pint cherry tomatoes, halved
cup fresh basil, chopped
Grated zest and juice of lemon
LOWCALORIE
DINNER
112
JULY/AUGUST 2016
Balance out
carbs with shrimp:
A dozen shrimp is
just 85 calories, plus
shrimp is packed
with protein and
selenium, a powerful
antioxidant.
cook as the label directs, adding the greens to the water. Drain
and rinse under cold water; transfer to a large bowl.
2. Combine the shrimp, red pepper flakes, teaspoon salt and
a few grinds of pepper in a medium bowl. Heat the olive oil in a
large skillet over medium-high heat. Add the garlic and cook
until golden, about 1 minute. Add the shrimp and cook until pink,
about 3 minutes per side. Add the tomatoes and cook, stirring
often, until slightly softened, about 2 minutes.
3. Add the shrimp mixture to the bowl with the pasta along with
the basil and lemon zest and juice; toss to combine.
LOWCALORIE
DINNER
llness Tip
We
Weeknight
Cooking
Easy Sides
GRILLED LEMON-PEPPER CORN
BLISTERED SNAP PEAS
Mix 2 tablespoons each softened butter

and olive oil with the grated zest of 1 lemon,
1 teaspoon pepper and teaspoon
kosher salt. Quarter 3 ears corn; arrange
on a large sheet of foil and dollop with the
butter. Form into a packet; flip and wrap again
in foil. Grill over medium-high heat, turning
occasionally, until tender, 20 to 25 minutes.
Heat a large cast-iron skillet over high heat.

Add 1 tablespoon olive oil, 1 pound
snap peas and teaspoon kosher salt.
Cook, stirring occasionally, until lightly
charred and crisp-tender, about 3 minutes.
Stir in 1 small sliced seeded red jalapeo,
cup chopped mint and the grated zest of
1 lime. Sprinkle with flaky sea salt.
Hoping cant keep

your kids
from using drugs.
But you can.
And we can help.
PIEROGI PICNIC SALAD
PEACH CAPRESE SALAD
Combine 2 tablespoons each mayonnaise,

sour cream and chopped chives,
1 tablespoon each apple cider vinegar
and chopped dill, 1 teaspoon dijon mustard
and a pinch of sugar in a large bowl. Boil
one 13-ounce package frozen mini potato
pierogi as the label directs, adding 1 cup
frozen peas. Drain and rinse under cold
water; pat dry and add to the dressing.
Season with salt and pepper; toss. Chill.
Arrange 8 ounces sliced fresh mozzarella,

2 sliced heirloom tomatoes and 2 sliced
peaches on a platter. Drizzle
with 3 tablespoons
olive oil and
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now and
white balsamic
vinegar. Season
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with fresh basil.
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114
JULY/AUGUST 2016
Call our toll-free helpline,

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ENJOY THE ROAD

WITH FLIPZ IN THE MIX!
Crunchy, salty and sweet, FLIPZ
is the irresistibly poppable snack
perfect for your summer road trip.
Pick up FLIPZ today!
tablespoon olive oil

onions, thinly sliced (about 2 cups)
pound lean ground beef
tablespoon LEA & PERRINS
Worcestershire Sauce
teaspoon garlic powder
teaspoon ground black pepper
teaspoon onion powder
sharp cheddar cheese slices
cup mayonnaise
tablespoon A.1. Original Sauce
pretzel sandwich rolls (2 inch), split
Heat grill to medium-high heat. Heat oil in

large skillet on medium-low heat. Add onions;
cook 10 to 15 min. or until golden brown,
stirring frequently. Mix meat, Worcestershire
sauce and dry seasonings just until blended;
shape into 4 (-inch-thick) patties. Make
indentation in center of each patty with your
thumb. Grill 5 minutes on each side or until
done (160), topping with cheese for the last
2 minutes. Mix mayo and A.1. until blended;
spread onto bottom halves of rolls. Fill rolls
with burgers and onions.
Weeknight
Cooking
INSIDE THE
Katherine Alford,
Senior Vice President,
Culinary, Food Network Kitchen
Test Kitchen
Go behind the scenes of this issue.
CALLING THE SHOTS

While we were making the vodka sauce
on page 104, Claudia Sidoti, our test
kitchen director, and I got into a debate:
We couldnt agree on when to add the
alcohol. Claudia wanted to add it early
to let the flavors develop; I like to add a
splash toward the end. I made the sauce
this way when my daughter was young:
Id serve her first, then add the vodka for
the grown-ups. We went with Claudias
method (this time!), and most of the
TOP THIS!
We retested the chicken tacos
on page 94 several times to
get the toppings right.
One of my favorite butchers

cuts is tri-tip steak. It comes
from the bottom sirloin
and its fairly lean, but the
tapered triangular shape is
what makes it special: The
narrow end cooks faster
than the rest, which means
you get two degrees of
doneness in the same piece
of meatgreat for eaters
with different preferences.
on top and served a watermelon

salad on the side. The plate
looked a little sad.
watermelon salad into a topping

and served avocado on the side.
The fruit chunks were too big and
the avocado looked boring by itself.
Whenever we test a recipe that calls

for grilling, we try to make the most
of the grill while its hotwhich is
how we ended up grilling plums to go
with the chicken on page 101. Try
grilling pineapple, peaches, mango,
grapefruit or plantains as a side dish
for a cookout. Just remove any pits
and brush the fruit with oil so the
caramelized sugar doesnt stick
to the grates.
and avocado into smaller pieces

and piled both on the tacos. Sweet
watermelon and creamy avocado
were the perfect combo!
STEAK: KANG KIM. PINEAPPLE: RYAN DAUSCH.
FRUIT ON FIRE
Weeknight
Cooking
Fajitas
Tonight!
Use your grill
to make these
dinners sizzle.
STEAK FAJITAS
WITH ONIONS
AND PEPPERS
PHOTOS: KANG KIM; FOOD STYLING: KAREN EVANS.
ACTIVE: 35 min l TOTAL: 50 min

SERVES: 4 to 6
1
tablespoon paprika
1
teaspoon ancho chile powder
teaspoon garlic powder
Kosher salt
1 pounds skirt steak
3 tablespoons extra-virgin olive oil, plus more for the grill
4 bell peppers (red, orange and/or yellow), thinly sliced
2 red onions, thinly sliced
8 to 12 flour tortillas
Shredded cheddar cheese and chopped fresh cilantro, for topping
1. Mix the paprika, brown sugar, cumin, chili powder, ancho powder,
garlic powder and 1 teaspoon salt in a small bowl.
2. Put the steak in a large resealable plastic bag. Add the juice of
1 lime, 1 tablespoon olive oil and the spice mixture; seal the bag and
rub the spices into the meat. Refrigerate 30 minutes to 2 hours.
3. Meanwhile, heat a large cast-iron skillet over medium-high heat.

Toss the bell peppers and red onions with the remaining 2 tablespoons
olive oil, the juice of the remaining 2 limes and 1 teaspoon salt in a
large bowl. Add to the skillet and cook, stirring occasionally, until the
vegetables are tender and charred around the edges, 8 to 10 minutes.
4. Preheat a grill to medium high and brush the grates with olive oil.
Grill the steak 3 to 5 minutes per side for medium rare. Transfer to a
cutting board and let rest 5 to 10 minutes.
5. Warm the tortillas as the label directs. Slice the steak against the
grain and season with salt. Serve on the tortillas with the onions and
peppers; top with cheese and cilantro. Serve with lime wedges.
JULY/AUGUST 2016
121
Weeknight
Cooking
CHICKEN FAJITAS
WITH SUMMER SQUASH
SHRIMP FAJITAS
WITH MUSHROOMS AND CORN
ACTIVE: 35 min l TOTAL: 1 hr l SERVES: 4 to 6
1
3
cloves garlic, smashed

cup torn fresh cilantro
teaspoon fresh thyme leaves
jalapeo peppers (green or red); 2 roughly chopped,
1 thinly sliced
cup plus 1 tablespoon extra-virgin olive oil,
plus more for the grill
cup honey
1 pounds skinless, boneless chicken breasts
2 zucchini and/or yellow squash, sliced
1
bunch scallions, chopped
1
tomato, chopped

1 teaspoons ground cumin
Kosher salt
1 pounds medium shrimp, peeled and deveined
2 tablespoons extra-virgin olive oil, plus more for the grill
8 ounces shiitake mushrooms, sliced
4 ears of corn, kernels removed
1
poblano chile pepper, seeded and chopped
2 tablespoons unsalted butter
3 scallions, chopped
Crumbled Cotija cheese, for topping
1. Puree the garlic, cup cilantro, the thyme, the chopped jalapeos,
cup olive oil, the honey, lime juice and 1 teaspoon each salt and
pepper in a food processor until smooth. Put the chicken in a
large resealable plastic bag. Add the marinade; seal the bag and
toss to coat. Refrigerate 30 minutes to 2 hours.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet
over medium heat. Working in batches, add the zucchini and cook,
stirring occasionally, until tender and lightly browned, about 3 minutes;
season with salt. Transfer to a plate.
3. Add the scallions to the skillet and cook, stirring, until charred,
about 2 minutes. Remove from the heat. Add the tomato, the
sliced jalapeo and the remaining cup cilantro; return the zucchini
to the skillet, season with salt and toss. Cover to keep warm.
Remove the chicken from the marinade and grill until cooked through,
5 to 6 minutes per side. Transfer to a cutting board; let rest 5 minutes.
5. Warm the tortillas as the label directs. Slice the chicken and
season with salt. Serve on the tortillas with the zucchini mixture.
Serve with lime wedges.
1. Mix the paprika, brown sugar, chili powder and 1 teaspoon each
cumin and salt in a small bowl.
2. Put the shrimp in a large resealable plastic bag. Add the juice
of 1 lime, 1 tablespoon olive oil and the spice mixture; seal the
bag and rub the spices into the shrimp. Refrigerate 30 minutes
to 2 hours.
3. Meanwhile, heat the remaining 1 tablespoon olive oil in a
large nonstick skillet over medium-high heat. Add the mushrooms
and cook, stirring occasionally, until browned and tender, about
5 minutes. Add the corn, poblano, butter and the remaining
teaspoon cumin; season with salt. Cook, stirring occasionally,
until the vegetables are lightly browned, about 3 minutes. Add the
scallions and the juice of the remaining lime. Remove from the heat
and cover to keep warm.
Grill the shrimp until cooked through, about 2 minutes per side.
5. Warm the tortillas as the label directs. Serve the shrimp on the
tortillas with the mushroom mixture; top with cheese. Serve with
lime wedges.
122
JULY/AUGUST 2016
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PHOTO: YUNHEE KIM; FOOD STYLING: REBECCA JURKEVICH; PROP STYLING: KARIN OLSEN.
Weekend
Cooking
Find dozens of
fresh pesto recipes
on page 128.
JULY/AUGUST 2016
127
Roasted
Red Pepper
Pesto
No. 23
Spread on crostini.
Use as a marinade.
Whisk into vinaigrette.
Add to omelets.
Spread on corn on the cob.

Add to potato salad.
Use as a pizza sauce.
Mash into butter.
JULY/AUGUST 2016
Carrot
Pesto
No. 18
Add to cornbread batter.

Whisk into soups.
Serve on sandwiches or burgers.
Dollop on baked potatoes.
129
ITS GOOD
FOR YOU!
OUR FAVORITE HEALTHY RECIPES... ALL IN ONE BOOK
ON SALE
NOW!
AVA I L A B L E W H E R E V E R B O O K S A R E S O L D
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Some sparkling water, a little ice and a splash of Torani.
Everything you need for a lively afternoon. Have a Torani day!
Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.
HAIR: NAOKO SUZUKI; MAKEUP: JULIE TUSSEY.
Weekend
Cooking
Katie Lee gives us a few of her favorite seafood recipes.

PHOTOGRAPHS BY
DAVID MALOSH
Katie shops at
The Lobster Place
in New York City.
JULY/AUGUST 2016
135
Weekend
Cooking
Few people are more comfortable around fish than Katie Lee
FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAMELA DUNCAN SILVER.
and not just because she hosts Cooking Channels Beach Bites. Thirteen years
ago, Katie moved to Sag Harbor, NY, and landed her first job out of college
as a fishmonger. It was an unlikely choice for a journalism grad from Ohios
Miami University, but Katie has always loved seafood, so she jumped at the
chance to learn more about it. I think the owners hired me because they
thought it would be funny, that I wouldnt last two weeks, she says. But
I stuck around from Memorial Day through Labor Day.
The job wasnt always easy, but Katie learned a ton about cleaning,
filleting and cooking fishand knowing when its fresh. These days, she
puts her seafood smarts to work when shes browsing local shops like
The Lobster Place in New York City and Schmidts Deli & Seafood Market
in Southampton, NY. I stop by all the time, just to check out whats come
in that day, she says. Here are a few of Katies favorite fishand recipes
for three great summer dinners.
136
JULY/AUGUST 2016
2016. Dukes is a registered trademark of CF Sauer. All rights reserved.
Weekend
Cooking
Swordfish is
meaty, so
it stands up
really well
to a thick
sauce like
pesto.
138
JULY/AUGUST 2016
Weekend
Cooking
KATIES SEAFOOD-SHOPPING TIPS

Give the fish a sniff. It should smell like the oceanbut not overly fishy.
Fillets should glisten as if they just came out of the water.
The bloodline (a strip of darker, blood-rich muscle that runs through the
center of some species like swordfish) should be bright red, not brown.
Whole fish should have clear eyes and their scales should be intact.
Dont forget the freezer section! Frozen fish can often be fresher and
more affordable than what youll find at a grocery-store seafood counter.
140
JULY/AUGUST 2016
2016 The Coca-Cola Company. GOLD PEAK and GOLD PEAK THE TASTE THAT BRINGS YOU HOME are trademarks of The Coca-Cola Company.
e
m
.
sum
r
o
a
e
f
e
t
s
t
Th
p
u
o
.
d
r
an
n
p
Just o e
Weekend
Cooking
GRILLED TUNA WITH ROMESCO SAUCE

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 to 6
FOR THE ROMESCO SAUCE

2 jarred roasted red peppers
cup almonds
1
slice bread
2 tablespoons red wine vinegar
1
tablespoon honey
1
FOR THE FISH
1 pounds very fresh tuna steaks
(3 to 4 steaks; about 1 inch thick)
1
tablespoon extra-virgin olive oil
1. Make the romesco sauce: In a

food processor, combine the red peppers,
almonds, bread, vinegar, honey and
smoked paprika. Pulse to combine.
With the motor running, add the olive oil
and puree until combined. Season with
salt and pepper to taste.
2. Make the fish: Preheat an outdoor grill
or a grill pan to medium high. Drizzle the
tuna with the olive oil and generously season
with salt and pepper on both sides. Grill
for about 2 minutes on each side. Remove
from the grill, tent with foil and let stand
for a few minutes. Thinly slice the tuna and
serve with the romesco sauce.
SWORDFISH KEBABS WITH MINT PESTO

1 pounds swordfish steak, cut into 1-inch
cubes (bloodline removed)
cup sliced almonds
1
large clove garlic, smashed
1
cup packed fresh mint
cup packed fresh flat-leaf parsley
Grated zest of 1 lemon, plus wedges
for serving
Pinch of red pepper flakes (optional)
1. Put the fish cubes in a bowl. Soak
eight 8-inch wooden skewers in water
for at least 30 minutes.
2. Meanwhile, make the pesto: Put the
almonds and garlic in a food processor and
pulse until finely chopped. Add the mint,

parsley and lemon zest and pulse until
finely ground. Transfer the mixture to a
small bowl and whisk in the olive oil; loosen
with 1 tablespoon water, if needed. Season
the pesto with salt, pepper and the red
pepper flakes, if using. Pour about one-third
of the pesto over the swordfish and toss to
evenly coat. Reserve the remaining pesto for
serving. Refrigerate the swordfish for at least
30 minutes and up to 4 hours.
3. Preheat a grill to medium high. Skewer
3 or 4 chunks of swordfish on each skewer.
Grill, turning once, until just cooked through,
2 to 3 minutes per side. Drizzle the skewers
with the reserved pesto and serve with
lemon wedges.
MAHI MAHI WITH PEACH-CUCUMBER SALSA

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 (plus extra salsa)
FOR THE SALSA

3 yellow peaches, finely diced
1
small cucumber, peeled and seeds
removed, finely diced
red onion, finely diced
jalapeo pepper, minced
bunch cilantro, finely chopped
Juice of lime
FOR THE FISH
4 4- to 6-ounce pieces mahi mahi
(or grouper, snapper or halibut)
142
JULY/AUGUST 2016
1. Make the salsa: In a large bowl, combine

the peaches, cucumber, red onion, jalapeo,
cilantro and lime juice and season with salt
and pepper. Cover and refrigerate until ready
to serve.
2. Make the fish: Season the mahi mahi
with salt and pepper. Heat the olive oil in a
nonstick skillet over high heat. Sear the fish
until opaque in the center, 3 to 4 minutes per
side, depending on the thickness. Transfer
the fish to a platter and top with some of the
salsa. Serve any extra salsa on the side.
TUNA, KEBABS AND SALSA RECIPES FROM ENDLESS SUMMER COOKBOOK. COPYRIGHT 2015 BY KATIE LEE. PUBLISHED BY STEWART, TABORI & CHANG, AN IMPRINT OF ABRAMS.
ACTIVE: 20 min l TOTAL: 50 min l MAKES: 8
PROMOTION
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Weekend
Cooking
Big-Time
Grilling
Feed a crowd with these
party-size cookout recipes.
CON POULOS
FOOD STYLING: ANNE DISRUDE; PROP STYLING: MARINA MALCHIN.
PHOTOGRAPHS BY
JULY/AUGUST 2016
149
Weekend
Cooking
COLA BARBECUE RIBS

ACTIVE: 1 hr 20 min l TOTAL: 2 hr 10 min
SERVES: 8 to 10
1
20-ounce bottle cola
2 cups ketchup
cup lightly packed dark brown sugar
cup dijon mustard
3 cloves garlic, finely chopped
1
tablespoon Worcestershire sauce
teaspoon cayenne pepper
2 tablespoons sweet paprika
5 racks baby back ribs (8 to 10 pounds
total), membranes removed
1. Make the barbecue sauce: Bring the cola to a
boil in a medium saucepan over high heat. Cook
until reduced by about half, about 5 minutes. Add
the ketchup, vinegar, brown sugar, mustard, garlic,
Worcestershire sauce, cayenne and 2 teaspoons
paprika. Bring to a simmer and cook, stirring
occasionally, until thickened, 8 to 10 minutes.
Remove from the heat and let cool slightly.
2. Preheat a grill to medium and prepare for
indirect grilling: On a charcoal grill, bank the
coals to one side; on a gas grill, turn of
half the burners. Combine 2 tablespoons
salt, 1 tablespoon black pepper and the
remaining 1 tablespoon plus 1 teaspoon paprika
in a bowl. Rub the salt mixture all over the
ribs. Remove 1 cup of the barbecue sauce to
a small bowl; brush over the ribs.
3. Wrap each rack of ribs separately in foil.
Put the racks, overlapping if necessary, on the
cooler side of the grill (indirect heat). Cover and
cook, ipping the ribs after 30 minutes, until
just tender and beginning to pull away from the
bones, about 1 hour to 1 hour 15 minutes.
4. Remove the ribs from the grill and carefully
unwrap; pour any juices into the pan with the
remaining barbecue sauce. Bring the sauce
to a simmer over medium heat and cook until
thickened, 5 to 7 minutes.
5. Increase the grill heat to medium high.
Brush the ribs with some sauce from the pan
and grill over direct heat, ipping every
5 minutes, until glossy and crisp at the edges,
about 20 minutes. Transfer the ribs to a
large cutting board and let rest 5 minutes.
Cut the ribs between the bones and serve
with the remaining barbecue sauce.
If youre making the ribs on a
charcoal grill, youll need 3 to
4 pounds of charcoal. Add several
new briquettes to the coals every
30 minutes to maintain the heat.
150
JULY/AUGUST 2016
G R E A T
F I
Q
APPETIZERS
Watch recipe videos from top chefs:
cheesesofeurope.com
Weekend
Cooking
PEPPERED BEEF TENDERLOIN WITH BACON-ONION JAM

2
1
1
1
1
2
tablespoons black peppercorns

tablespoon coriander seeds
tablespoon yellow mustard seeds
tablespoon smoked paprika
tablespoon dill seeds
tablespoons vegetable oil,
1
beef tenderloin (4 to 4 pounds)
Kosher salt
4 slices thick-cut bacon, chopped
2 large sweet onions (such as Vidalia),
thinly sliced
1
cup lager
2 tablespoons packed light brown sugar
2 teaspoons roughly chopped fresh thyme
Flaky sea salt, for serving
152
JULY/AUGUST 2016
1. Preheat a grill to medium. Put the peppercorns and coriander seeds in a small plastic
bag and crush with a mallet or small skillet. Transfer to a bowl and add the mustard seeds,
paprika and dill seeds. Rub the beef with the vegetable oil and season with kosher salt.
Rub the pepper mixture all over the beef; set aside.
2. Make the jam: Cook the bacon in a large nonstick skillet over medium-high heat,
stirring occasionally, until browned and crisp, about 7 minutes. Transfer the bacon to a
plate, reserving 2 tablespoons drippings in the skillet. Add the onions to the skillet, season
with kosher salt and cook, stirring occasionally, until slightly softened, about 5 minutes.
Add the beer, vinegar and brown sugar; bring to a simmer. Reduce the heat to low and cook,
stirring occasionally, until the onions are very soft and the liquid is absorbed, about
30 minutes. Stir in the bacon and thyme; remove from the heat and set aside.
3. Meanwhile, brush the grill grates with vegetable oil. Grill the beef, turning occasionally, until
well marked, about 15 minutes. Reduce the heat to medium low, cover the grill and continue
cooking, turning the beef occasionally, until a thermometer inserted into the center registers
125, about 15 more minutes for medium rare. Transfer to a cutting board and let rest, 10 minutes.
4. Slice the beef, sprinkle with flaky salt and serve with the bacon-onion jam.
t
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Go
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m
on
Your grill is fired up for

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Weekend
Cooking
PARMESAN-GARLIC
CHICKEN WINGS
SERVES: 8 to 10
2 lemons, plus wedges for serving

1
head garlic, cloves smashed and peeled
cup olive oil, plus more for the grill
cup packed fresh basil, plus 2 large sprigs
5 large sprigs oregano, halved
8 to 10 sprigs thyme, halved
5 pounds chicken wings
4 tablespoons unsalted butter,
at room temperature
cup grated parmesan cheese
1. Grate the zest of 1 lemon and set aside;
juice both lemons. Combine the garlic and
olive oil in a large microwave-safe bowl and
microwave until the garlic starts sizzling,
1 to 2 minutes; let cool. Add the lemon juice,
herb sprigs, 1 teaspoon each salt and pepper,
and the chicken wings. Using your hands,
rub the wings with the oil mixture; rmly
press the wings down, making sure they are
covered with some of the herbs and garlic.
Cover and refrigerate at least 4 hours or
overnight, stirring once or twice.
2. Meanwhile, pulse the butter, basil leaves,
lemon zest and teaspoon each salt
and pepper in a mini food processor until
combined. Cover and refrigerate until
ready to use.
3. Preheat a grill to medium high and
prepare for indirect grilling: On a charcoal grill,
bank the coals to one side; on a gas grill,
turn of half the burners. Remove the
basil butter from the refrigerator. Remove
the wings from the marinade. Brush the
grill grates with olive oil and place the
wings on the cooler side of the grill (indirect
heat). Cover the grill and cook, turning the
wings once, until almost completely cooked
through and the skin is beginning to crisp,
about 30 minutes. Move to direct heat and
grill, turning often, until the skin is crisp
and lightly charred, 10 to 15 more minutes.
4. Transfer the wings to a large bowl. Add
the basil butter and toss to coat. Add the
parmesan and season with salt and pepper;
toss again. Serve with lemon wedges.
JULY/AUGUST 2016
157
Weekend
Cooking
VIETNAMESE GRILLED SALMON

FOR THE SALMON
2 tablespoons grapeseed oil,
plus more for brushing
1
tablespoon grated ginger
1
small shallot, minced
1
stalk lemongrass, finely chopped
Juice of 2 limes
2 tablespoons fish sauce
1
tablespoon packed light brown sugar
Kosher salt
2 sides wild salmon, skin on
(1 to 2 pounds each)
FOR THE CARROT-SESAME DRESSING
3 tablespoons fish sauce
2 tablespoons rice vinegar
1
tablespoon Sriracha
1
tablespoon toasted sesame oil
Juice of 1 lime
Kosher salt
1
carrot, julienned
3 scallions, chopped
158
JULY/AUGUST 2016
1. Prepare the salmon: Whisk the grapeseed oil, ginger, garlic, shallot, lemongrass, lime juice,
sh sauce, brown sugar, a pinch of salt and cup water in a medium bowl. Place the salmon
on a rimmed baking sheet and pour the marinade on top. Turn the salmon so the marinade
coats both sides. Cover and refrigerate, 30 minutes.
2. Meanwhile, make the carrot-sesame dressing: Whisk the sh sauce, rice vinegar, Sriracha,
sesame oil, brown sugar, lime juice and a pinch of salt in a medium bowl until the sugar dissolves.
Add the carrot, scallions and cup water; stir to combine. Set aside.
3. Preheat a grill to medium high. Remove the salmon from the marinade, wiping of any excess.
Brush the grill grates with grapeseed oil. Brush the skin side of the salmon generously with
grapeseed oil, then place on the grill skin-side down. Cover and cook until the skin is crisp
and the salmon is nearly cooked through, about 8 minutes. Uncover and cook until the
salmon is just cooked through, about 5 more minutes. (Do not ip the sh.)
4. Transfer the salmon to a platter and spoon the carrot-sesame dressing on top.
Weekend
Cooking
CARIBBEAN-SPICED TURKEY WITH PLUM CHUTNEY

FOR THE TURKEY
2 tablespoons chopped fresh thyme
1
tablespoon ground coriander
1
tablespoon ground ginger
1
tablespoon paprika
2 teaspoons ground allspice
teaspoon granulated garlic
Kosher salt
1
12- to 14-pound turkey,
spatchcocked by your butcher
2 tablespoons vegetable oil,
FOR THE CHUTNEY
2 pounds plums, cut into -inch chunks
1
large shallot, finely chopped
cup chopped dried apricots
1
tablespoon grated peeled freshginger
1
2 teaspoons yellow mustard seeds
teaspoon ground allspice
teaspoon ground coriander
Kosher salt
160
JULY/AUGUST 2016
ACTIVE: 3 hr 45 min l TOTAL: 3 hr 45 min l SERVES: 8 to 10
1. Make the turkey:Combine the brown sugar, thyme,

If youre making the turkey
coriander, ground ginger, paprika, allspice, cayenne, garlic
on a charcoal grill, youll
and 2 teaspoonssaltin a small bowl. Pat the turkey dry.
need 4 to 5 pounds of
Rub the vegetable oil all over the turkey, then rub with the
charcoal. Add several
spice mixture. Let sit at room temperature 30 minutes
new briquettes to the
before grilling.
coals every 30 minutes to
2. Preheat a grill to medium high and prepare for indirect
maintain the heat.
grilling: On a charcoal grill, bank the coals to one side; on
a gas grill, turn of half the burners. Brush the grill grates
with vegetable oil. Lay the turkey on the grates skin-side up with the legs closest to the
direct-heat side (the dark meat needs more heat). Cover the grill and cook untilthe turkeyis
deep golden brownand a thermometer inserted into the thickest part of the thigh registers
165, 2 to 3 hours. Transfer to a cutting board and let rest 15 minutes.
3. Meanwhile, make the chutney:Combine the plums, shallot, dried apricots, brown sugar,
vinegar,fresh ginger, thyme, mustard seeds, allspice, coriander, cayenne and 1 teaspoon salt
in a medium saucepan. Bring to a simmer over medium heat and cook until the plums are
tender and thejuices thicken, 10 to 15minutes. Remove from the heat and let cool.Serve the
turkey with the chutney.
Dream
Ina Garten celebrates the Fourth with a
red, white and blue semifreddo.
PHOTOGRAPH BY
There is almost no combination

of flavors that I like for dessert more
than raspberries and cream. Over the
years, Ive devised so many recipes using
those ingredients: Mixed Berry Pavlova,
Raspberry Cheesecake, Coeur la Crme
with Raspberry Sauce. But this Vanilla
Semifreddo with Raspberry Sauce may
be my favorite of all. The flavors are really
balancedthe creamy ice-cold vanilla
mousse (semifreddo means half cold
in Italian) works perfectly with the sweet
framboise-spiked raspberry sauce and
the fresh berries. And its great for a party
because I can make everything in advance
and simply take the semifreddo out of the
freezer when its time to serve dessert.
For the Fourth of July this year, Im
doing a red, white and blue twist on
my traditional semifreddo. First, Ill
prepare the vanilla semifreddo in a loaf
pan. (You can freeze it for up to a month!)
Then, Ill make the quick raspberry sauce
about a week in advance. When Im ready
to serve, Ill spoon a puddle of raspberry
sauce onto each plate, put a slice of
semifreddo on top and Ill top each slice
with fresh blueberries. Now, thats a
dessert worth celebrating!
164
JULY/AUGUST 2016
JOHNNY MILLER
FOOD STYLING: CYD RAFTUS MCDOWELL; PROP STYLING: BARB FRITZ.

RECIPE FROM MAKE IT AHEAD. COPYRIGHT 2014 BY INA GARTEN. BY ARRANGEMENT
WITH CLARKSON POTTER/PUBLISHERS, A DIVISION OF RANDOM HOUSE, LLC.
Weekend
Cooking
VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

doubled in volume and warm to the touch.

Of the heat, beat the mixture for 1 minute.
3. In the bowl of an electric mixer tted with
the whisk attachment, add the reserved
egg whites, the remaining cup of sugar
and the cream of tartar and beat on
high speed until the whites form rm but
not dry peaks. Fold the egg whites into the
egg mixture with a rubber spatula.
4. Without washing the mixer or whisk, pour
the heavy cream, vanilla liqueur (if using)
and vanilla into the bowl and beat on
high speed until it forms soft peaks. Fold
the whipped cream carefully but thoroughly
into the egg mixture. Pour the mixture into
the prepared pan, cover with plastic wrap,
and freeze for at least 4 hours.
5. To unmold, dip the pan in a bowl of hot
tap water for 8 to 10 seconds and turn the
semifreddo upside down onto a rectangular
serving plate. Peel of the plastic wrap.
(You can cover and refreeze the semifreddo
for a few hours on the serving plate.) Pour
several tablespoons of raspberry sauce on
each dessert plate, cut 1-inch-thick slices of
the semifreddo and place them in the center
of the sauce. Sprinkle each serving with
blueberries and serve immediately.
Vegetable oil, for greasing the pan

4 extra-large eggs, separated,
at room temperature
cup sugar, divided
Seeds scraped from vanilla bean
teaspoon cream of tartar
1
cup cold heavy cream
1
tablespoon vanilla liqueur (optional)
1
teaspoon pure vanilla extract
Fresh Raspberry Sauce (recipe follows)
Fresh blueberries, for serving
1. Lightly oil an 8-by-4-by-2-inch
loaf pan and line it as neatly as possible
with plastic wrap, allowing enough to drape
over the sides to later cover the top.
(I lay two pieces of plastic wrap across
the pan, overlapping in the middle.)
Place the pan in the freezer.
2. Put the egg yolks (reserve cup of the
egg whites and discard or save the rest for
another use), cup of the sugar and the
vanilla seeds in a medium heatproof bowl
and beat with a handheld mixer tted with
the beater attachment for 2 minutes, until
light yellow and thickened. Place the bowl
over a pan of simmering water and beat
the mixture continually for 3 minutes, until
FRESH RASPBERRY SAUCE

ACTIVE: 15 min l TOTAL: 15 min l MAKES: 1 cups
half-pint fresh raspberries (6 ounces)

cup sugar
cup good raspberry preserves
(6 ounces)
tablespoon framboise liqueur
1. Place the raspberries, sugar and cup

water in a small saucepan. Bring to a boil,
lower the heat and simmer for 4 minutes.
2. Pour the mixture and the preserves into
the bowl of a food processor tted with the
steel blade and process until smooth. Stir in
the framboise and chill.
JULY/AUGUST 2016
165
Party Time
PHOTOGRAPH BY
JEFF HARRIS
Red, White and Woohoo!

Make a new kind of flag cake for the Fourth of July: This icebox cake is just a stack
of cookies and cream! In separate bowls, prepare two 17.5-ounce bags sugar cookie mix as the
label directs for cut-out cookies; beat teaspoon red gel food coloring into one batch and
teaspoon blue into the other. Form each batch into a 14-inch log, wrap in plastic wrap and
freeze until firm, about 30 minutes. Slice the logs into -inch-thick rounds and bake as directed;
let cool. To assemble, layer the cookies with whipped cream on a platter, alternating colors.
Refrigerate up to 2 hours so the cookies soften (but dont bleed). Sprinkle with red sanding sugar.
JULY/AUGUST 2016
167
4th ofJuly
This Independence Day,
put out an all-American spread.
PHOTOGRAPHS BY
RYAN LIEBE
Spiked Sweet Tea
168
JULY/AUGUST 2016
patriotic
Potato Salad
Quick Pickles
FOOD STYLING: ANNE DISRUDE;

PROP STYLING: MARINA MALCHIN.
Crispy Fried Chicken

and onions
JULY/AUGUST 2016
169
The Goods
Red Striped
Paper Straws
1 cups yellow mustard

8 to 10 sprigs thyme
5 pounds skin-on, bone-in chicken pieces
(breasts halved crosswise)
1
small onion, halved and sliced root to tip
Vegetable or peanut oil, for deep-frying
5 cups cake flour
2 tablespoons baking powder
1
tablespoon paprika
1
tablespoon dried dill
1. Whisk the mustard and 2 cups water in a
large bowl or wide pot until smooth; add the
thyme sprigs. Add the chicken and onion,
turning to coat well. Firmly press down so
the chicken is just covered in the marinade.
Cover and refrigerate 2 to 4 hours.
2. Fill two 12-inch cast-iron skillets with about
2 inches oil each. Heat over medium heat
until a deep-fry thermometer registers 350.
3. While the oil heats, make the breading:
Put 3 cups our in a large bowl. Remove
cup of the chicken marinade and add to
the our; stir until clumpy. Whisk in the
remaining 2 cups our, the baking powder,
paprika, dill, cayenne, 1 tablespoon salt and
2 teaspoons black pepper. Working with a
few pieces at a time, remove the chicken and
onion from the marinade, letting the excess
drip of, and dredge in the our mixture,
pressing with your hands to coat. Transfer
to a rack set over a rimmed baking sheet.
4. Carefully add about 5 pieces chicken to
each skillet, then adjust the heat to keep the
oil temperature between 300 and 325. Fry,
turning the chicken occasionally, until golden
and crisp on the outside and no longer pink
inside, 15 to 16 minutes. (A thermometer
inserted into the chicken should register 160
for breasts and 170 for legs and thighs.)
Remove with tongs and transfer to a
clean rack set over a rimmed baking sheet;
season with salt. Return the oil to 350
and fry the remaining chicken. Fry the onion
2 to 3 minutes, stirring occasionally. Transfer
the chicken and onion to a platter.
170
JULY/AUGUST 2016
PATRIOTIC POTATO SALAD

Put 1 pound each chopped blue and
white potatoes and pound chopped
red potatoes in a large pot. Cover with
cold water; add 2 tablespoons white wine
vinegar, 2 cloves garlic and a pinch of
salt. Bring to a boil, then simmer until the
potatoes are tender, about 15 minutes. Drain
and cool slightly (discard the garlic). Toss
with 1 cups halved cherry tomatoes,
cup torn basil and 2 tablespoons each
chopped scallions and parsley. Dress with
cup olive oil, 2 more tablespoons vinegar,
and salt and pepper.
$4 for 24;
orientaltrading.com
Glass Mason
Jar Mugs
Artland Oasis,
$20 for four;
kohls.com
Navy Stripe Kitchen Towels

$20 for four; williams-sonoma.com
Stars and Stripes Serving Platter

$20; surlatable.com
Fun idea!
SPIKED
SWEET TEA
Make simple syrup: Bring 1 cup each sugar
and water to a boil, stirring to dissolve the
sugar; let cool. Meanwhile, steep 8 black
tea bags in a pitcher with 4 cups hot water,
10 minutes. Remove the tea bags and add
3 cups cold water, the simple syrup and
cup citrus vodka; chill. Serve over ice with
lemon slices.
Rocket Pop
Napkins
Overlap a red, a
white and a folded
blue cocktail napkin
and roll them around
bamboo cutlery,
leaving the handles
exposed. Secure
with twine.
PAPER STRAWS AND PLATTER: MARKO METZINGER/STUDIO D.
wax beans, 1 seedless cucumber (cut into

spears), 1 quartered Fresno chile pepper,
3 quartered garlic cloves and bunch
chopped dill between two 1-quart jars.
Bring 3 cups water, 1 cups distilled white
vinegar, cup kosher salt, cup sugar and
1 teaspoon cracked coriander seeds to a
boil, then pour over the vegetables. Loosely
screw on the lids. Let cool, tighten the lids
and refrigerate until chilled, at least 4 hours.
No Artificial Preservatives.
No Artificial Flavors. No Leftovers.
Luau
Bring the flavor and fun of Hawaii to any gathering.
Blue Lagoon
Cocktails
Tuna Poke
JULY/AUGUST 2016
173
PULLED PORK SLIDERS

WITH SPAM AND TROPICAL SLAW
FOR THE PORK

2 to 3 tablespoons ground coffee
(preferably Kona coffee)
2 tablespoons ancho chile powder
1
tablespoon molasses
1
3-pound boneless pork shoulder
(Boston butt), cut into 4 pieces
FOR THE SLAW
2 cups shredded coleslaw mix
pineapple, diced (about 2 cups)
1
mango, diced (about 1 cup)
1
bunch scallions (white and light green
parts only), chopped
2 tablespoons rice vinegar
1
Fresno chile pepper, seeded and
thinly sliced
Kosher salt
FOR THE SLIDERS
1
12-ounce can Spam, cut in half
and sliced inch thick
12 Hawaiian sweet dinner rolls or
potato dinner rolls, split
cofee, chile powder, 2 tablespoons water,

the molasses, 1 tablespoons salt and a few
grinds of pepper in a 6-quart slow cooker.
Add the pork and toss to coat. Cover and
cook on high until the pork is tender, 5 hours.
2. Meanwhile, make the slaw: Combine the
coleslaw mix, pineapple, mango, scallions,
vinegar, chile and teaspoon salt in a bowl;
toss. Cover and refrigerate at least 2 hours.
3. Transfer the pork to a bowl using a
slotted spoon; let cool slightly. Strain the
cooking liquid through a ne-mesh sieve
into a saucepan; bring to a boil and cook until
reduced by half, about 5 minutes. Shred the
pork using two forks, then add the reduced
cooking liquid and toss. Cover to keep warm.
4. Assemble the sandwiches: Heat a
medium nonstick skillet over medium heat.
Add the Spam and fry until golden,
2 minutes per side. Serve the Spam, pulled
pork and slaw on the rolls.
Combine 1 pound diced

sushi-grade tuna, 1 cup
diced cucumber and
cup chopped scallions
in a bowl. Add 2 tablespoons
soy sauce, 1 tablespoon
toasted sesame seeds,
1 teaspoon each lemon juice,
sesame oil and rice vinegar,
and teaspoon each
red pepper akes and kosher
salt; toss to coat. Cover and
refrigerate 30 minutes. Serve
in Bibb lettuce leaves with
root vegetable chips.
Fun idea!
Pineapple
Centerpiece
Combine 6 ounces each coconut rum and blue curaao,

3 ounces lemon juice and 2 tablespoons superne sugar
in a cocktail shaker lled with ice. Shake until very cold,
then strain into 6 short glasses lled with ice. Garnish
each with a maraschino cherry, pineapple wedge,
orange slice and a drink umbrella.
The Goods
Tiki Stacking Glasses
Margaritaville
Palm Leaf Placemats
$6 each;
cb2.com
174
$40 for a set of four; frontgate.com
JULY/AUGUST 2016
Cover a pineapple
tightly with plastic
wrap, leaving the
leaves exposed.
Spray-paint the
leaves (use food-safe
paint), let dry for
2 minutes, then
spray again.
Capiz Lotus Candle Holder

$20 for a set of four;
crateandbarrel.com
Fuchsia three-layer, $10 each;

lunabazaar.com
CANDLE HOLDER: MARKO METZINGER/STUDIO D.
BLUE LAGOON COCKTAILS
Its the most fun your appetite

WILL HAVE ALL SUMMER.
Backyard
Host your own mini fair with this easy menu.
Sausageand-Peppers
Corn Dogs
176
JULY/AUGUST 2016
Watermelon
Limeade
Salad
on a
Stick
Brownie
Cotton
Candy
Sundaes
JULY/AUGUST 2016
177
The Goods
tablespoon peanut oil,

plus more for deep-frying
onion, minced
2 small bell peppers (1 red, 1 green),
finely chopped
1 cups fine cornmeal
2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1
teaspoon mustard powder
1
teaspoon dried oregano
1
teaspoon red pepper flakes
1
cup milk
2 large eggs
cup finely chopped fresh parsley
Warmed marinara sauce, for dipping
1. Preheat the oven to 450. Pierce the

sausages a few times with a fork and
arrange on a baking sheet. Bake until
lightly browned and cooked through,
about 15 minutes. Let cool.
2. Meanwhile, heat 1 tablespoon peanut oil
in a large nonstick skillet over medium-high
heat. Add the onion, bell peppers, garlic,
teaspoon salt and a few grinds of
pepper; cook, stirring occasionally, until
the vegetables are soft and lightly browned,
about 7 minutes. Transfer to a plate to cool.
3. Heat 2 inches of peanut oil in a large pot
or Dutch oven over medium heat until
a deep-fry thermometer registers 340.
Whisk the cornmeal, 1 cup our, the sugar,
baking powder, mustard powder, oregano,
red pepper akes and 1 teaspoon salt
in a large bowl. Whisk the milk and eggs in
a medium bowl. Add the milk mixture to
the our mixture along with the parsley
and whisk to make a smooth batter. Stir
the peppers and onions into the batter.
4. Stick each sausage on an 8-inch wooden
skewer. Put the remaining 1 cup our in
a shallow dish. Working in batches, dredge
the sausages in the our, turning to coat,
then dip in the batter to coat, letting the
excess drip of. Fry the sausages (sticks
included) until golden brown, about
4 minutes. Remove to a paper towellined
plate and sprinkle with salt. Serve with
the marinara sauce.
178
JULY/AUGUST 2016
water to a boil, stirring to dissolve the

sugar. Transfer to a pitcher and refrigerate
until cold. Puree 4 more cups cubed
watermelon in a blender; strain into the
pitcher. Stir in 1 cup lime juice (from
about 9 limes) and 2 cups cold seltzer.
Add the frozen watermelon and some
lime slices.
$7 for 24;
Whitewashed
Wood Box
Cut 2 Persian cucumbers
into -inch rounds. Cut
head iceberg lettuce into
small chunks. Skewer the
cucumbers, lettuce and
cherry tomatoes onto
10 to 12 wooden skewers.
Drizzle with ranch dressing.
$5; michaels.com
Vintage-Style
Ice Cream Cups
$5 for 10;
sucreshop.com
Acapulco
Glass Pitcher
$20; fishseddy.com
BROWNIE
SUNDAES
with foil; coat with cooking spray.
Melt 2 cups bittersweet chocolate chips
and 1 stick butter in a large saucepan over
low heat. Of the heat, whisk in cup
each granulated and brown sugar;
let cool slightly. Whisk in 4 eggs and
1 teaspoons vanilla. Stir in 1 cup our
and teaspoon salt, then fold in 1 cup
crumbled chocolate sandwich cookies
and cup each sliced chocolate candy
bars and salted peanuts. Transfer to the
baking dish; bake at 325, 35 minutes.
Let cool; cut into pieces. Serve topped
with neapolitan ice cream, whipped cream
and cotton candy.
Fun idea!
Ticket
Napkin Rings
Wrap tickets around
a cutlery bundle and
secure with tape.
$3.50 per ticket roll;
staples.com
ICE CREAM PAPER CUPS: MARKO METZINGER/STUDIO D.
Brunch
Gear up for the Games with a colorful
spreadand Brazilian cocktails.
Olympic rings
Bagel Bar
180
JULY/AUGUST 2016
Fruit Torches
Gold-Medal
Caipirinhas
FRUIT TORCHES
Fill 8 flat-bottomed ice cream
cones three-quarters full with
tropical yogurt. Stick spears of
pineapple, cantaloupe, papaya
and mango into the yogurt to
look like flames. Add a few
strawberry slices to each.
Serve immediately or refrigerate
up to 1 hours.
GOLD-MEDAL
CAIPIRINHAS
Blue
Slice small blue potatoes inch thick. Toss with olive oil, season with salt and roast at 400
until tender, about 20 minutes. Spread bagels with cream cheese; top with the potatoes.
Cut 4 limes into small pieces; place in a

pitcher and add cup superfine sugar.
With a large wooden spoon, muddle the
limes until juicy. Stir in 1 cup cachaa.
Spread gold coarse sugar on a plate.
Moisten the rims of 6 to 8 glasses with
a lime wedge, then dip in the gold sugar;
fill the glasses with ice. Pour in the cocktail
and top with lemon-lime seltzer.
Black
Spread bagels with cream cheese; top with sliced pitted black olives.
Yellow
Spread bagels with cream cheese; top with sliced yellow grape or cherry tomatoes;
season with salt.
Green
Mash 1 avocado with the juice of 1 lemon; season with salt and pepper. Spread on bagels;
top with sliced Persian cucumbers and season with more salt and pepper.
Fun idea!
Podium Vases
Spray-paint a tall,
medium and small
glass vase in gold,
silver and bronze.
Rust-oleum Metallic
Paint and Primer in
pure gold, titanium
silver and aged copper,
$7.50 each; homedepot.com
he Goods
182
Small Bowls
Kaivo Paper Napkins
Fiesta, $8 each;
macys.com
$6 for 20;
marimekko.com
JULY/AUGUST 2016
Marta Double
Old-Fashioned Glass
$3; cb2.com
Glass Cylinder Vases

from $5;
jamaligarden.com
BOWLS, NAPKINS AND GLASS VASES: MARKO METZINGER/STUDIO D.
Red
Spread bagels with cream cheese; top with smoked salmon and sliced plum tomatoes.
Drizzle with lemon juice.
Shall
we
go
sweet?
Nothing Else
Tastes Like
OR
SHALL
WE
GO
SPICY?
Nothing Else
Tastes Like
2016 Kraft Foods
COOL
Cool
MILE-HIGH
ICE CREAM CAKE
Its the ultimate ice cream treat: bright colors,

fun flavors, and a big pile of whipped cream on top.
PHOTOGRAPH BY
RYAN DAUSCH
To make the
ice cream easier to
spread, we beat it in
a stand mixer. If you
dont have a mixer,
just let the ice cream
soften at room
temperature.
184
JULY/AUGUST 2016
tablespoons unsalted butter, melted,

plus more for the pan
10 graham cracker sheets, broken in half
1
1-quart carton mango ice cream
1
1-quart carton black raspberry
ice cream
1
1-quart carton strawberry ice cream
1-quart carton vanilla ice cream
1 cups heavy cream
1 to 2 tablespoons confectioners sugar
1. Butter the sides of an 8-inch springform
pan. Cut a 26-by-7-inch piece of parchment
paper and press the parchment strip around
the inside of the pan so it extends above the
rim (this will hold the cake in place as you
build it up). Lock the springform ring to
secure the paper to the base of the pan.
2. Pulse the graham crackers in a food
processor until nely ground. Add the
melted butter and pulse until combined.
Press the mixture into the bottom of the
prepared pan and freeze until rm, about
10 minutes.
3. Meanwhile, cut the carton of mango ice
cream in half with a serrated knife. Return
one half to the freezer and let the other half
sit at room temperature, 5 minutes. Transfer
to a stand mixer and beat with the paddle
attachment on medium speed until smooth
and spreadable but not melted. Spread the
mango ice cream evenly onto the crust
with a small offset spatula. Freeze until rm,
30 minutes to 1 hour.
4. Repeat Step 3 with the black raspberry
ice cream (half the carton) and freeze.
(Rinse out the mixer bowl between each
avor.) When rm, repeat with strawberry
ice cream. When rm, beat all of the
vanilla ice cream and spread on top; freeze.
5. Repeat the layers with the remaining
mango, black raspberry and strawberry
ice cream, making sure each layer is rm
before adding the next. Freeze the cake
until completely rm, at least 1 hour.
6. Remove the springform ring and
parchment. Beat the heavy cream with the
confectioners sugar in a large bowl with a
mixer until stiff peaks form. Spread on top
of the cake and return to the freezer until
rm, about 10 minutes.
FOOD STYLING: SUSAN SPUNGEN; PROP STYLING: MARINA MALCHIN.
McNeil Nutritionals, LLC 2016
sream
Milk messes with more
people than you think.
Thats why theres
lactose-free LACTAID.
Its real milk, just without
that annoying lactose.
The milk that doesnt mess with you.

BRAND
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Hear Scotlyns advice and get the #KidCoach guidance you need to dream fearlessly.
AMFAM.COM/KIDCOACH
American Family Insurance Company, American Family Mutual Insurance Company, 6000 American Parkway, Madison WI 53783 012199 4/16 2016
On the Road
PHOTOGRAPH BY
JEFF HARRIS
Brooklyn
Dog Day
No spot is more famous for its Fourth of July celebration than Coney Island in Brooklyn,
home of the Nathans Famous International Hot Dog Eating Contest. This summer marks
Nathans 100th birthdayand the unofficial 100th anniversary of the face-stuffing fest:
Legend has it that four immigrants competed in 1916 to settle an argument about who
was the most patriotic. This July 4th, Nathans will cook more than 40,000 wieners for
the event. Grab one for yourself and watch as speed eaters scarf down about 1,000 of them
in 10 minutes, starting at 11 a.m. ET. nathansfamous.com
JULY/AUGUST 2016
187
.
.
.
HORMEL
L REV wrap
ps. Real energy to keep
you going. Find it in your grocers lunchmeat
case. See all of our varrieties at revwraps.com
2016 Hormel Foods, LLC
On the Road
Guide to he Natonal Parks

In honor of the National Park Services
100th anniversary in August, we found the best restaurants
and bites at Americas five most-visted parks.
Old Faithful Inn Dining Room
JULY/AUGUST 2016
189
On the Road
Yellowstone appeals to all types of

travelers. Its Americas oldest national
park (a plus for history buffs); it has the
largest concentration of mammals in the
contiguous US (great for animal lovers);
and laid-back visitors can just watch
Old Faithful spout every 35 to 120 minutes.
There are great bites for all outside the
five entrance gates, especially in
West Yellowstone, MT, and Cody, WY.
OLD FAITHFUL INN DINING ROOM

Yellowstone National Park
Taqueria Las Palmitas
Grand Prismatic Spring
Caf Madriz
TAQUERIA LAS PALMITAS

West Yellowstone, MT
The tacos here are just as authentic (and
affordable) as ones youd find in Mexico.
The restaurants entire operation runs out
of the back of a vintage school bus, and the
five-taco plate will set you back just $10.
21 North Canyon St.; 406-640-0172
CAF MADRIZ
The Book Peddler and

Bunkhouse Barn Interiors
Many of the Latin eateries near Yellowstone
are Mexicanexcept for this spot owned
by a native Spaniard. Of the Spanish
classics on the menu, the chorizo al infierno
is the crowd-pleaser. You get to flamb
imported sausage at your table over a
pig-shaped terra-cotta pot. 311 North
Canyon St.; 406-646-9245
CASSIES SUPPER CLUB

Cody, WY
If you want some two-step with your
T-bone, this is the place to get it: The
bar meets restaurant meets dance hall
has been pairing steaks with honky-tonk
music since the early 1940s. Try to
tackle the legendary 36-ounce bone-in
porterhouse; its dry-aged and hand-cut.
214 Yellowstone Ave.; cassies.com
THE BOOK PEDDLER

AND BUNKHOUSE BARN INTERIORS
First-time park visitors should stop by this
bookstore caf for a cup of joe, a baklava
muffin and a quick research session: Its
full of nature and outdoor survival guides.
106 North Canyon St.; 406-646-9358
190
JULY/AUGUST 2016
Cassies Supper Club
GRAND PRISMATIC SPRING: RALPH SMITH. CAF MADRIZ: WHERE WOMEN WORK. CASSIES SUPPER
CLUB: JASON MCCARTHY. BISON: BROWN W. CANNON III/INTERSECTION PHOTOS. TAQUERIA LAS
PALMITAS: ASHLEY ANN CAMPBELL.
This 112-year-old dining room, set in one of

the largest log structures in the world, caters
to the indecisive: There are buffets three
times a day, so you can try as much as you
like, or you can commit to a proper Wyoming
meal of bison bratwurst. Grand Loop Rd.;
yellowstonenationalparklodges.com
USE #33:
Make stain
removal
berry
easy.
Use OxiClean to eliminate your
toughest stains. For just pennies,
get brighter colors and whiter
whites without damaging
even delicate clothing*.
Jacob Sanchez
Diagnosed with autism
101 ways to save.

Lack of speech is a sign of autism.
Learn the others at autismspeaks.org/signs.
Visit us at YouTube.com/OxiClean
*In accordance with garment wash instructions. 2015 Church & Dwight Co., Inc.
On the Road
Youll find top-notch food south of the

Grand Canyon in the towns of Tusayan and
Williams, but you can also eat a memorable
meal right inside the parkand even
on the canyon floor.
EL TOVAR DINING ROOM

Of Grand Canyon Villages nine in-park
eateries, 111-year-old El Tovar is the only
upscale option, and it has amazing views of
the canyon. The decor is old-school Grand
Canyon glamour (murals of native tribes,
1930s-style Southwestern tableware),
and the food is a modern take on Arizona
classics, including pancakes with prickly
pear syrup and the famed salmon tostada.
1 El Tovar Rd.; grandcanyonlodges.com
PHANTOM RANCH CANTEEN

Inner Canyon, AZ
El Tovar Dining Room
Twisters
Your reward for hiking 9.6 miles down to the

canyon floor: a three-course dinner of steak,
beef stew or vegetarian chili in a caf built
from river rocks. Most guests choose to
book a stay in Phantom Ranchs cabins; you
can buy a to-go lunch from the Canteen for
your hike back up the next day. Reservations
fill up fast, so call months in advance.
North Kaibab Trail; grandcanyonlodges.com
RPS STAGE STOP

Tusayan, AZ
Before the railway started connecting the
South Rim to civilization (aka Williams),
stagecoaches were the way to get there,
hence the name of this roadside caf. The
place can get busyits one of the only
grab-and-go spots in townbut its worth
the wait. The mix-and-match breakfast
sandwiches are the perfect start to a day of
exploring. 400 AZ-64; rpsstagestop.com
RPs Stage Stop
TWISTERS
Williams, AZ
Station 66 Italian Bistro
Phantom Ranch Canteen
This Route 66 restaurant pays homage

to all the soda fountains that dotted the
highway during its 1950s heyday, starting
with the vintage pink Crown Victoria parked
out front. On the menu: sundaes, malts and
blue plate specials like fried catfish.
417 East Rte. 66; route66place.com
STATION 66 ITALIAN BISTRO

Williams, AZ
The servings here are extra-bigjust what
youll need after a long hike. Make the easy
five-minute walk from the Grand Canyon
Railway train depot to the restaurant, then
order the 14-layer lasagna. 144 Historic
Rte. 66; kennellyfamilyconcepts.com
GRAND CANYON: ADAM SCHALLAU/OFFSET. TWISTERS: PAUL MARKOW. PHANTOM RANCH CANTEEN AND EL TOVAR DINING ROOM: XANTERRA PARKS & RESORTS. STATION 66 ITALIAN BISTRO: TREVOR NEEDLE.
Grand Canyon Village, AZ
Get creative with the fresh

taste of Maries. Made with
real, premium ingredients.
in the
PRODUCE S E C T I O N
On the Road
This is the countrys most popular national

park, with 11 million annual visitors,
but you wont find a single restaurant
among the hiking trails, waterfalls and
scenic overlooks. The 500,000-acre park
straddles the TennesseeNorth Carolina
border and has gates in several towns;
the most action is in Gatlinburg, TN.
FULL SERVICE BBQ

Maryville, TN
Quintessential Tennessee barbecue is
smoked, and at this former gas station, its
done right: Owner Anthony DiFranco III
uses a blend of native hickory and oak in his
two custom-built smokers. The fan-favorite
pulled pork is the ultimate fuel for a day
in the park. 113 South Washington St.;
fullservicebbq.com
The Lodge at
Buckberry Creek
WILD PLUM TEA ROOM
Sugarlands Distilling Company
This cottage, modeled after teahouses

in the Austrian Alps, looks like something
from a fairy tale. Order the chicken
saladthe secret ingredient is nutmeg
or grab a cup of tea and the namesake
wild plum muffin. 555 Buckhorn Rd.;
wildplumtearoom.com
SMOKY MOUNTAIN BREWERY

Gatlinburg, TN
This has been the citys lone brewery for
20 years, and at least eight microbrews
are on tap at all times. You can get a flight
to try them all, but order some food, too.
The sirloin is marinated in the signature
Cherokee Red Ale. 1004 Parkway;
smoky-mtn-brewery.com
DOC COLLIER MOONSHINE DISTILLERY

AND SUGARLANDS DISTILLING COMPANY
Full Service BBQ
Gatlinburg, TN
Tennessee has long been known for its
moonshine, and youll get a history lesson
on the centuries-old tradition at Doc Collier,
one of the areas prominent distilleries
(519 Parkway; doccollier.co). Then travel
half a mile down the road and try making
your own at Sugarlands Distilling Company
(805 Parkway; sugarlandsdistilling.com).
Smoky Mountain Brewery
Wild Plum Tea Room
THE LODGE AT BUCKBERRY CREEK

Gatlinburg, TN
This is one of the only fine dining spots
around, and its about as close to eating
in the park as youll get: The mountainside
property is a seven-minute drive from the
entrance. Meat lovers will find plenty of
options (including wild game) on the menu.
961 Campbell Lead Rd.; buckberrylodge.com
194
JULY/AUGUST 2016
SMOKY MOUNTAINS: RALPH SMITH. SUGARLANDS DISTILLING COMPANY: J. MILES CARY. WILD PLUM TEA ROOM: GATLINBURG CONVENTION
AND VISITORS BUREAU. FULL SERVICE BBQ: ANTHONY DIFRANCO.
Gatlinburg, TN
Real chicken or beef is the number one ingredient in DISH from Rachael Ray
Nutrish. Theres never any corn, wheat or soy. Youll also find pieces of real
slow-roasted chicken, fruit and veggies in every recipe. Look for DISH where
you shop for your familys groceries.
SwitchtoNutrish.com
On the Road
A day of scaling Colorados famous

11,000-foot mountains calls for mountains
of food, too. Near the parks eastern border,
in Estes Park and Lyons, youll find tons of
options for dining, drinking and snacking.
TWIN OWLS STEAKHOUSE

Estes Park, CO
Swap your hiking boots for dress shoes
and schedule a date night here. The lighting
is low, the wine list is long and the servers
are used to lovey-dovey guests: Its a hot
spot for weddings. You should try an elk
dish, like kebabs with Cajun sauce or the
medallions with roasted sweet potatoes.
800 MacGregor Ave.; twinowls.net
ESTES PARK PIE SHOP & DINER

Estes Park, CO
You can order a full meal at this diner,
but the word pie comes first in the name
for a reason. The 40-plus varieties are
made from the owners grandmothers
recipes. If you order the Frankenstein,
youll get six different slices in one pan.
509 Big Thompson Ave.; youneedpie.com
Colorado Cherry
Company
Twin Owls Steakhouse
ANTONIOS REAL NEW YORK PIZZA

Estes Park, CO
Owner Antonio couldnt find good
New Yorkstyle pizza when he moved to
Colorado a decade ago, so he started
making it himself. The mozzarella is local,
but the tomatoes, flour and olive oil come
from Italy. Antonios accent, on the other
hand, is straight-up Brooklyn. 552 West
Elkhorn Ave.; estesparkpizza.com
Estes Park Pie Shop & Diner
COLORADO CHERRY COMPANY

If youre looking for a halfway point between
the park and Boulder (one hour away), make
a pit stop here for some picnic snacks.
The fourth-generation owners peddle local
cherry specialties, including chokecherry
jelly, cherry-marinated pickles and jugs of
cherry cider. 12311 North Saint Vrain Dr.;
coloradocherrycompany.com
Antonios Real
New York Pizza
FARMER GIRL
Lyons, CO
When youve tasted enough local game,
head to Farmer Girl: The chefs serve
veggie-heavy dishes made from produce
grown within 15 miles of the restaurant.
This summer, look for cucumber soup
and spicy corn cakes. 432 Main St.;
coloradofarmergirl.com
196
JULY/AUGUST 2016
Farmer Girl
ROCKY MOUNTAINS: AURORA PHOTOS.

COLORADO CHERRY COMPANY: KRISTI LEHNERT.
TWIN OWLS STEAKHOUSE: PAUL CHUBBUCK.
ANTONIOS REAL NEW YORK PIZZA: KATE
FRANCHER. FARMER GIRL: TYRA SUTAK.
Lyons, CO
This is not just a bed.

FlexTop King mattress
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FlexTop
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Snore
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1.800.831.1211 (ext. 77758) sleepnumberinfo.com
On the Road
Yosemites most famous landmarks

are towering giants, like Yosemite Falls
(one of North Americas tallest waterfalls),
Half Dome (an 8,800-foot granite
formation) and the millennia-old sequoia
trees. Its a lot to take inbut you can fuel
up for the sightseeing with great lunches
and dinners near the West and East gates.
MAJESTIC YOSEMITE DINING ROOM

Yosemite National Park, CA
The dining room at the Majestic, long known
as the Ahwahnee, is how the rich and famous
(John F. Kennedy, Judy Garland, Brad Pitt) do
meals in Yosemite: The Sunday brunch buffet
in the log lodge is $49 a person, but that
buys you carved-to-order prime rib and fresh
oystersalong with a view of Half Dome.
1 Ahwahnee Drive; www.travelyosemite.com
WHOA NELLIE DELI
Yosemite Falls
Make plans to fill up at this gas station,

15 minutes from the parks east entrance. The
Mobil mart looks like any other, but its menu
belongs in a trendy restaurant, with dishes
including ahi sashimi and whitefish tacos. Take
your food outside to the picnic tables for a
mountain view andon summer weekends
a front-row seat to music performances.
22 Vista Point Dr.; whoanelliedeli.com
YOSEMITE FALLS: AURORA PHOTOS. JUNE BUG CAFE, 1850 AND DEGNANS DELI:
THE MORRISONS. WHOA NELLIE DELI: DENISE MOLNAR. MAJESTIC YOSEMITE
DINING ROOM: YOSEMITE HOSPITALITY. TENAYA LAKE: SCOTT MARKEWITZ.
Lee Vining, CA
June Bug Cafe
DEGNANS DELI
Yosemite National Park, CA
This 132-year-old sandwich shop is beloved
for its storied past (its the oldest business
in the park) and, perhaps more important, its
strong Wi-Fi signal. Enjoy the famous chicken
salad croissant while you post a picture of the
family in front of Half Dome. 9006 Yosemite
Lodge Dr.; travelyosemite.com
Tenaya Lake
JUNE BUG CAFE

Midpines, CA
This spirited caf and hostel is as popular
for its food (made from the restaurants own
garden) as it is for its nighttime gatherings,
where travelers flock to enjoy music,
board games and flowing taps of Guinness.
6979 Hwy. 140; yosemitebug.com
1850
Mariposa, CA
Golden State natives will feel at home
here: The name is a nod to the year the
state entered the Union, and California
is celebrated with stacks of history books
and state wines. Try the Bootjack burger,
topped with bacon and an onion ring.
5114 Hwy. 140; 1850restaurant.com
198
JULY/AUGUST 2016
1850
Degnans Deli
Whoa Nellie Deli
Majestic Yosemite Dining Room

REPORTING BY KRISTEN BROWNING-BLAS (ROCKY MOUNTAIN),
KRISTIN LUNA (GREAT SMOKY MOUNTAINS) AND
NINO PADOVA (YELLOWSTONE, GRAND CANYON AND YOSEMITE).
Follow Up
Good Question...
Have a question about cooking? Visit foodnetwork.com/goodquestion.
Q: How do I get the smell of garlic off

my hands after cooking?
Q: Can you caramelize onions and freeze them?

Cheryl Rorick Sullivan (@momofours) via Instagram
A: Yesand thats a smart idea! Caramelize a big batch (see recipe

below), then freeze in ice cube trays or a plastic wraplined muffin
tin until solid; transfer to a resealable plastic bag and freeze up to
three months. Thaw in the microwave, stirring occasionally, then use
on sausages, burgers, pizza or pasta.
Anna Bannister (@onthedf) via Instagram
A: Our test kitchen team faces this problem

daily! Try rubbing your hands against a
stainless-steel surface while you wash
thema spoon or the faucet does the job.
The sulfuric molecules from the garlic
(along with the smell) will transfer from your
hands to the stainless steel. You can also rub
lemon slices or squeezed lemon halves on
your hands before washinga trick that also
cleans the odor off a garlicky cutting board.
Q: How do you keep fruit pies from becoming too juicy?

Elaine Ibach, Florence, NJ
A: Most fruit pie recipes call for a thickening agent, such as flour,
cornstarch or tapioca. For the thickener to fully activate, the
Q: Is there a way to save a barbecue sauce

thats too sweet? Janice Phelps, Evansville, IN
A: You just need to offset the sweetness:
Add vinegar or lemon juice for tartness; some
ancho chile powder, smoked paprika or finely
chopped chipotle in adobo for smokiness; or
coffee, grated dark chocolate or some IPA for
bitterness. Just note that if youre adding a
liquid ingredient, you might need to cook the
sauce a little to thicken it.
200
JULY/AUGUST 2016
SAUSAGE SANDWICH: KANG KIM. BARBECUE SAUCE: ANDREW PURCELL. PIE: KARL JUENGEL. GARLIC: GETTY IMAGES.
CARAMELIZED ONIONS Melt 6 tablespoons butter in a large skillet

over medium heat. Add 4 thinly sliced large onions; toss to coat. Cook,
stirring and scraping the pan often, until the onions are soft and browned,
30 to 45 minutes (add a little water if the pan gets too dry). Season with
salt and pepper. Add a splash of white wine or vinegar, if desired.
2015 P&G.
NO MATTER WHERE THEY ARE, TOUGH MESSES DONT STAND A CHANCE

WHEN MR. CLEANS MAGIC ERASER IS PART OF YOUR CLEAN ROUTINE.
Wet before use. A rinse is required for surfaces that

come in direct contact with food. Use as directed.
We really
202
these summery star pics from Instagram.
Ree Drummond (@thepioneerwoman)

feels the love with daughter Alex in
Vail, CO.
Marc Murphy (@chefmarcmurphy) catches some rays in Montauk, NY.
Sunny Anderson (@sunnyanderson)

and her boxer, Ella Edam, spend the dog
days of summer on her Brooklyn stoop.
#HappyHubby! Ina Garten (@inagarten)

hits the beach in East Hampton, NY, with
her cookbook muse, Jeffrey.
JULY/AUGUST 2016
Kelsey Nixon (@kelseynixon) and

husband Robby say yoloha from
Hawaii.
Its just another day at the beach with

The Chef Next Door Amanda Freitag
(@chefamandaf).
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 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III,
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Color this cake sliceeither on this sheet, a photocopy or

a printable download at foodnetwork.com/colorthisdish.
2 Go to foodnetwork.com/colorthisdish and submit a scan
or photo of your finished work. The winner will receive $500 and
a years supply of ice cream, and three runners-up will each
receive $50.
204
JULY/AUGUST 2016
Color the
tastiest-looking slice
and youll win $500,
plus a years supply
of ice cream from
Ben & Jerrys!
Color This Dish!

Color this slice of ice cream cake and you could win big!
How to enter:
NO PURCHASE NECESSARY TO ENTER OR WIN. Color This Dish! contest is sponsored by Hearst Communications, Inc. Beginning June 21, 2016, at 12:01 a.m. ET through August 16, 2016, at 11:59 p.m. ET (the Entry Period), go to foodnetwork.com/colorthisdish
on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, e-mail address and your colored-in work of the drawing that appears in the July/August 2016
issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the
District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law. Contest is subject to complete official rules available at foodnetwork.com/colorthisdish.
ILLUSTRATION: STEVEN BARBEAU.
Contest
new
FOR HAPPY BODIES
Smooth, crisp refreshment with only 10 calories.

2016 AQUAFINA and AQUAFINA FOR HAPPY BODIES are trademarks of PepsiCo, Inc.
Summer
Favorites
PUFF PASTRY HEIRLOOM TOMATO TART

sheet frozen puff pastry (half of a
17-ounce package), thawed
All-purpose flour, for dusting
8 ounces cream cheese,
at room temperature
cup sour cream
teaspoon finely grated lemon zest
1
teaspoon fresh lemon juice
teaspoon sugar
2 tablespoons chopped fresh chives,
12 ounces assorted small heirloom
tomatoes, halved
1. Preheat the oven to 400. Unfold the puf pastry onto a oured piece of parchment paper
and roll out into a 9-by-11-inch rectangle. Score inch in from the edge, all the way around,
using a paring knife. Slide the pastry (on the parchment) onto a baking sheet. Poke the
middle all over with a fork, then bake until golden brown, 20 to 25 minutes. Transfer to a rack
and let cool completely.
2. Meanwhile, combine the cream cheese, sour cream, lemon zest, lemon juice, sugar,
teaspoon salt, and pepper to taste in a large bowl and beat with a mixer on medium speed
until smooth; stir in the chives. Spread evenly over the cooled crust. Arrange the tomatoes on
top; season with salt and pepper and top with more chives.
RYAN LIEBE.
Shall
we
go
sweet?
Nothing Else
Tastes Like
OR
SHALL
WE
GO
SPICY?
Nothing Else
Tastes Like
2016 Kraft Foods
coffee you love in the comfort of your home with

Iced Coffee Brewed to Personalize and Iced Espresso Classics.
Crafted for home
2016 Palm Bay International, Boca Raton, FL *Nielsen 52wks ending 3/27/16 FDL
BRING IT HOME TONIGHT
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$0(5,&$6)$925,7(,7$/,$1:,1(
A campaign financed according to EC regulation N. 1308/13
R
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I
NO
A
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T h for all the wa LIV
X
ys y
E ug
E
o
n
te
IL
O k!
oo
ou
c
Become a Better Cook... use both

SMOOTH and ROBUST Extra Virgin Olive Oils!
Try our Smooth Extra Virgin Olive Oil for a more delicate tasting olive oil thats perfect
for sauting, sauces and stir frying. When you need a more flavorful Extra Virgin, choose
our Robust thats perfect for marinades, pasta and salad dressings.
Pompeian Extra Virgin Olive Oils are the first to attain the USDA Quality Monitored seal,
which verifies that it meets the rigorous Quality, Purity and Traceability requirements of
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2016. Dukes is a registered trademark of CF Sauer. All rights reserved.
Learn more at www.bumblebee.com/albacore
Revolutionary features. Chef-inspired design.

Endless potential. Behold, the first-ever black
stainless kitchen.
/ 2016 KitchenAid. All rights reserved.
kitchenaid.com/bold
Summer
Favorites
GRILLED VEGETABLE POTATO SALAD

pounds russet potatoes, sliced into
-inch-thick rounds
Kosher salt
cup plus 2 tablespoons extra-virgin
olive oil, plus more for brushing
1
tablespoon chopped fresh rosemary
1
zucchini, halved lengthwise
1
eggplant, sliced into 1-inch-thick rounds
1
red onion, sliced into -inch-thick rounds
1
lemon, halved
2 tablespoons chopped fresh parsley
1
pint grape tomatoes
1. Place the potatoes in a large pot; cover with cold water by 1 inch and season with salt.
Bring to a boil, then reduce the heat to medium and par-cook 5 minutes. Drain and transfer
to a large bowl. Toss the potatoes with cup olive oil and the rosemary.
2. Preheat a grill to medium high. Brush the zucchini and eggplant with olive oil. Grill the
potato slices, zucchini, eggplant, onion and lemon, turning, until charred and tender.
3. Transfer the grilled vegetables to a cutting board; roughly chop and combine in a large bowl.
Add the remaining 2 tablespoons olive oil, the parsley, teaspoon salt and the juice from the
grilled lemon; toss to combine. Add the tomatoes and toss again.
KANA OKADA.
PRESENTED BY
22
Beet, Goat Cheese & Walnut Salad
Arugula, Strawberry & Walnut Salad
FOR THE BEST SIMPLE DINNERS EVER

A SPRINKLE OF CRUNCHY CALIFORNIA WALNUTS ADDS FLAVOR,
TEXTURE AND HEART-HEALTHY* GOODNESS TO ALL YOUR FAVORITE RECIPES.
FOR THESE RECIPES AND MORE GO TO WALNUTS.ORG.
Per one ounce serving.

Heart-Check food certiication does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines.
Garden Salad with Walnut Vinaigrette
walnuts.org
Wilted Spinach Salad with Grilled Onions,

Walnuts, Avocado & Apples
*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk
of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid the plant based omega-3.
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UNI Q e
Summer
Favorites
CAJUN SLOW-COOKER PULLED PORK

FOR THE SANDWICHES
cup ketchup
cup plus 2 tablespoons Creole or spicy
brown mustard
1
tablespoon molasses
2 teaspoons paprika
1
3- to 4-pound boneless pork shoulder
2 links andouille sausage
cup mayonnaise
8 soft sesame buns
1. Make the sandwiches: Whisk 1 cups water, the vinegar, ketchup, cup mustard,
the molasses and 1 tablespoon brown sugar in a 7- to 8-quart slow cooker.
2. Combine the remaining 1 tablespoon brown sugar, the paprika, 1 teaspoon salt and
teaspoon pepper in a small bowl. Rub all over the pork, then add to the slow cooker
along with the sausage. Cover and cook on low, 8 hours.
3. Make the slaw: An hour before the pork is done, toss the cabbage with 1 tablespoon salt in
a colander; let sit 1 hour, then rinse and dry well. Meanwhile, puree the avocado, lemon juice,
olive oil, cup water and teaspoon salt. Toss with the cabbage, corn, poblano and scallions.
Set aside.
4. Remove the pork and sausage from the slow cooker and set aside to cool slightly. Skim of
the excess fat from the cooking liquid, then strain the liquid into a large skillet and bring to a
boil. Cook until reduced by about one-third, about 15 minutes.
5. Shred the pork with 2 forks and coarsely chop the sausage. Toss the pork and sausage
with enough of the reduced cooking liquid to moisten; season with salt.
6. Assemble the sandwiches: Whisk the mayonnaise and the remaining 2 tablespoons mustard
in a small bowl; spread on the buns. Fill with the pulled pork and slaw.
JOHNNY MILLER.
FOR THE SLAW

6 cups shredded green and/or red cabbage
Kosher salt
1
avocado
cup fresh lemon juice
1
cup fresh corn kernels
1
poblano chile pepper, thinly sliced
1
small bunch scallions, chopped
ACTIVE: 30 min l TOTAL: 8 hr l SERVES: 8
PRESENTED BY
28
Summer
Favorites
STEAKHOUSE KEBABS
ACTIVE: 25 min l TOTAL: 45 min (plus marinating)
SERVES: 4
1. Toss the beef, olive oil, soy sauce,

Worcestershire sauce, parsley, thyme,
teaspoon salt and a few grinds of
pepper in a large bowl. Cover and let
marinate in the refrigerator at least
2 hours or overnight.
2. Put the potatoes in a large pot and
cover with cold water by about 1 inch;
season generously with salt. Bring to a boil,
then reduce the heat to medium and
simmer until just tender, about 10 minutes.
Drain and let cool slightly.
3. Preheat a grill to high. Thread the beef,
potatoes, onion and mushrooms onto
4 to 6 skewers. (If using wooden skewers,
soak them in water for 20 minutes.) Grill
the kebabs, turning, until charred, about
7 minutes for medium rare.
30
TINA RUPP.
1 pounds beef tri-tip, cut into 1-inch cubes

1
tablespoon soy sauce
1
tablespoon Worcestershire sauce
1
tablespoon chopped fresh parsley
1
8 to 10 small red-skinned potatoes,
halved if large
1
small onion, cut into 1-inch cubes
4 ounces mushrooms, halved
A.1. BURGER
WITH
Saucy Caramelized
Onions & Mushrooms
Fan the flames of flavor with this ultimate
burger recipe perfect for summer grilling.
This burger recipe is full of bold flavor
with a delicious savory mushroom topping
over a zesty ground beef mix. Heat up the
grill and invite the neighbors over for this
crowd-pleaser!
ING NO
TE
L
IL
The indentation
in the middle of the
burger helps keep it
from puffing up while
cooking and holds
the burger shape
better.
Prep Time: 30 minutes | Serves 4

INGREDIENTS
1 teaspoon oil
1 small onion, thinly sliced
lb cremini mushrooms, sliced
cup A.1. Original Sauce
1
1
4
cup chili sauce

lb lean ground beef
tablespoon Lea & Perrins Worcestershire Sauce
pretzel sandwich rolls (2 inch), split
DIRECTIONS
HEAT grill to medium. HEAT oil in large skillet on medium. Add onion; cook 35 minutes or until crisp-tender, stirring frequently.
Add mushrooms; cook and stir 34 minutes or until mushrooms are tender and onions are golden brown. Stir in A.1. Original Sauce
and chili sauce; cook and stir 1 minute. Remove from heat. MIX meat and Lea & Perrins Worcestershire Sauce just until
blended; shape into 4 (-inch-thick) patties. Press shallow indentation into center of each patty. Grill 56 minutes on
each side or until done (160). PLACE burgers on bottom halves of rolls; top with onion mixture. Cover with tops of rolls.
TURKETARIANS
PLACE OUR TURKEY
ON A PEDESTAL .
RIGHT BEFORE THEY
PUT IT ON A PLATE.
Turketarians know not all turkey is created equal. Thats why they
crave the delicious taste of Butterball deli turkey and turkey bacon
every chance they get.
2016 Butterball, LLC
PROMOTION
Pantry
S t o c k yo u r p a n t r y w i t h t h e s e e s s e n t i a l p ro d u c t s f ro m o u r s p o n s o r s .
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Sparkling
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BUMBLE BEE
Solid White Albacore
bumblebee.com
BUTTERBALL
Turkey Bacon
butterball.com
GRAPES FROM CALIFORNIA

grapesfromcalifornia.com
CALIFORNIA WALNUTS
walnuts.org
CAVIT WINE
livethecavitlife.com
DAISY
Sour Cream
daisybrand.com
DUKES
Real Mayonnaise
dukesmayo.com
HIDDEN VALLEY ORIGINAL RANCH

Enjoy in Four New Flavors
hiddenvalley.com
PROMOTION
LACTAID
100% Lactose Free Ice Cream
lactaid.com
MEZZACORONA
Wines from the Italian Alps
mezzacorona.it
MOTTS
Family of Products
motts.com
PORK CHOPS
porkbeinspired.com
OREO THINS
A thin twist on the OREO you love.
oreo.com
POMPEIAN
Robust and Smooth Extra Virgin Olive Oils
pompeian.com
QUAKER OATS
100% Natural Whole Grain
quakeroats.com
STARBUCKS ICED COFFEE

Brewed To Personalize
craftedforhome.com
SUNCHIPS
Veggie Harvest
sunchips.com
TOMS OF MAINE RAPID RELIEF

Toothpaste for Sensitive Teeth
tomsofmaine.com
TORANI
Raspberry Syrup
torani.com
BEHOLD THE 9TH WONDER OF THE WORLD

PotatoGoodness.com
We didnt break the mold.
We flattened it.
Mondelz International Group
Summer
Favorites
PASSION FRUIT COCKTAILS

ACTIVE: 5 min l TOTAL: 5 min l MAKES: 2
4
4
ounces vodka
ounces frozen passion fruit puree,
thawed
1
ounce coconut syrup
Maraschino cherries, for garnish
LEVI BROWN.
Combine the vodka, passion fruit puree and

coconut syrup in a cocktail shaker; fill with
ice. Shake well and strain into 2 cocktail
glasses. Garnish each with a cherry.
PRESENTED BY
42
2016 Torani/R. Torre & Company
ADD A TWIST TO YOUR LEMONADE WITH
MOUTH-WATERING-TANGY-GOODNESS.
Some lemonade, a little fruit and a splash of Torani.
Everything you need for a festive afternoon. Have a Torani day!
Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.
Summer
Favorites
RASPBERRY BUTTERMILK SHERBET
1. Puree the raspberries, apple juice and sugar in a food processor until smooth. Strain through
a fine-mesh sieve into a large bowl, pressing on the solids with a rubber spatula. Stir in the
buttermilk, heavy cream and a pinch of salt, then cover and refrigerate until cold, about 1 hour.
2. Transfer the mixture to an ice cream maker and freeze according to the manufacturers
instructions. Transfer to an airtight container and freeze until firm, at least 2 hours. Serve
sprinkled with pepper.
CON POULOS.
6 cups raspberries (4 to 5 pints)

cup apple juice
1
cup superfine sugar
1 cups buttermilk
cup heavy cream
Salt and freshly ground pepper
PRESENTED BY
44
GROUNDBREAKING
SENSITIVITY
RELIEF
IN 1 MINUTE*
NEW!
Toms of Maine Rapid Relief Sensitive Toothpaste

Clinically proven
Relief in 60 seconds*
24/7 long-lasting protection**
We Believe Whats Inside Matters
#Reliefin60
To learn more about our Stewardship Model and what natural means for
Toms of Maine ingredients and their processing, visit www.TomsofMaine.com
* This patented formula provides rapid relief when directly applied to the sensitive tooth with fingertip and gently massaged for 1 minute.
** Based on continuous use.
McNeil Nutritionals, LLC 2016
make you
Milk messes with more

people than you think.
Thats why theres
lactose-free LACTAID.
Its real milk, just without
that annoying lactose.
The milk that doesnt mess with you.

BRAND
Summer
Favorites
WALNUT BLONDIES
Coat a 9-by-13-inch pan with cooking spray and line with foil; coat with more cooking spray.
Whisk 1 stick melted butter and 2 cups dark brown sugar in a bowl. Whisk in 2 eggs and
2 teaspoons vanilla. Stir in 1 cups flour, 2 teaspoons baking powder and 1 teaspoon salt. Fold
in cup chocolate chips and cup chopped walnuts. Bake at 325, until a toothpick inserted
into the center comes out almost clean, about 45 minutes. Let cool, then cut into squares.
Coat a 9-by-13-inch pan with cooking spray and line with foil; coat with more cooking spray.
Melt 2 cups chocolate chips and 1 stick butter in a saucepan over low heat, stirring.
Remove from the heat and whisk in cup each light brown sugar and granulated sugar;
let cool slightly. Whisk in 4 eggs, one at a time, and 1 teaspoon vanilla. Stir in 1 cup flour
and teaspoon salt. Line the pan with a layer of graham crackers and top with the batter;
bake at 325, 35 minutes. Top with mini chocolate chips and mini marshmallows and bake
10 more minutes. Let cool, then cut into squares.
50
YUNHEE KIM.
SMORES BROWNIES
In lunch boxes, snack bags, smoothies and more, Grapes from California go
everywhere and with everything, for whenever you need a fresh burst of energy.
Explore grapes and their endless possibilities at grapesfromcalifornia.com
Summer
Favorites
APPLE-RASPBERRY
CRUMBLE
SERVES: 6
FOR THE TOPPING

7 tablespoons unsalted butter, at room
temperature, plus more for the dish
cup all-purpose flour
cup rolled oats
Pinch of salt
cup walnuts, chopped
FOR THE FILLING
3 pounds baking apples (such as
Macoun or Cortland), peeled and
cut into -inch chunks
2 cups raspberries
3 tablespoons granulated sugar
2 tablespoons all-purpose flour
1
teaspoon pure vanilla extract
Pinch of ground nutmeg
Pinch of ground cinnamon
Pinch of salt
2 tablespoons cold unsalted butter,
cut into pieces
LEVI BROWN.
1. Preheat the oven to 375. Butter a

shallow 2-quart baking dish or eight
6-ounce ramekins. Make the topping:
Whisk the flour, oats, brown sugar and
salt in a bowl. Add the walnuts and
7 tablespoons butter. Work the butter
into the mixture with your fingers until
evenly moistened; set aside.
2. Make the filling: Combine the apples,
raspberries, granulated sugar, flour,
vanilla, nutmeg, cinnamon and salt in a
bowl. Toss to coat.
3. Transfer the apple mixture to the
prepared dish and dot with the
cut-up butter. Squeeze handfuls of
the topping mixture and scatter on top
of the fruit. Bake until golden and
bubbling, 40 to 45 minutes. Let sit
10 minutes before serving.
PRESENTED BY
54
2016 Daisy Brand.
Visit daisybrand.com/squeeze
for more ways to use Daisy.
NOW YOU CAN
A DOLLOP OF DAISY.
MY STARBUCKS IS
OUR PLACE OR YOURS

The same craft and care go into every cup.
Find it where you buy groceries, and discover more at Starbucks.com/athome.
2016 Starbucks Coffee Company. All rights reserved. Pike Place is a registered trademark of The Pike Place Market PDA, used under license. Keurig, K-Cup, Keurig 2.0, the K logo, and the Keurig brewer trade dress are trademarks of Keurig Green Mountain, Inc., used with permission.

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enter our

Switch the water

Use the pull-down

Hands filled with dirty produce? Want to reduce risk of

AS America, inc. 2016.

BRING IT HOME TONIGHT

Make a Caprese salad

FOOD NETWORK MAGAZINE

33 Food News The Solo Cup

Company turns 80 this summer.

36 What America Drinks

42 Sugar, Sugar Meet three women

45 Primp Your Patio Update your

48 Star Kitchen Donatella Arpaia

shows us her outdoor kitchen.

FOOD NETWORK MAGAZINE

Clinique Laboratories, LLC

Its got depth.

Allergy Tested.100% Fragrance Free.

118 Inside the Test Kitchen

121 Fajitas Tonight! Mix up

168 Fourth of July Picnic

your dinner routine with these

172 Summer Luau Turn your

176 Backyard Carnival Step right

128 50 Pestos Make enough pesto

135 Go Fish! Katie Lee, former

fishmonger, shares some favorite

149 Big-Time Grilling Host a

yard into a tropical paradise with

upand host a fair at home.

180 Olympics Brunch Medal in

party planning with this fun menu

184 Cool Cake! Layer flavors into

cookout for a crowd.

164 American Dream Ina Garten

makes semifreddo for the Fourth.

189 A Food Lovers Guide to the

Cover photographs by Ryan Dausch

FOOD NETWORK MAGAZINE

Inter IKEA Systems B.V. 2015

*Based on a 10'10' kitchen

Tomato Grits with

Olympic Rings Bagel Bar

Summer Vegetable Soup

BURGERS, HOT DOGS AND SANDWICHES

Cheesy Hot Dogs with

Monkfish Lobster Rolls

Hoisin Barbecue Pork

Pulled Pork Sliders with

MEAT AND POULTRY

Peppered Beef Tenderloin

Steak with Cherry

Steak Fajitas with

Cola Barbecue Ribs

Lemon Chicken with

FOOD NETWORK MAGAZINE

Steak Salad with