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recipes
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big
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PINEAPPLE
SALSA
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CUCUMBER
SOUP
fun
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Lime
Candied
Grapefruit
Orange
Cream
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Great
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50 Punch Ideas!

Sweet ideas!
To create this colorful party,
we teamed up with
our sister publication,
Food Network Magazine.
We set the scene and
they made the treats!
Go to page 10 for
all the details.

FOR THE LOVE OF LEAVES
2014 PURE LEAF is a trademark of the Unilever Group of Companies.

2 FOOD NETWORK MAGAZINE l MAY 2014
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We teamed up with HGTV Magazine to create
this months roll-out cover: We brought the sweets and
they threw the party! Check out these great finds and tons
of other decorating ideas in HGTV Magazines May issue,
on newsstands now.
GO BEHIND THE SCENES OF
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Download the free Blippar app to your
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We make plans in advance. We attempt to orchestrate details.
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AT&Ts family pricing
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The Color Issue
Food Network Magazine
MAY 2014
MAY 2014 l FOOD NETWORK MAGAZINE 7
ADD A POP
OF COLOR TO
YOUR KITCHEN!
SEE PAGE 59.
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Contents
52
Punches
50
Party
PHOTOGRAPHS BY KANA OKADA
Cover photograph by Johnny Miller Food styling: Christine Albano
146
Fun Cooking
71 Fine Dust t Sprinkle a little color onto
your next meal.
72 Which Side Are You On? t Pick your
favorite pizza: red or white.
74 Slush Fun! t Choose from five fruity
granitas in super-cool flavors.
78 The Worlds Most Impossible Cookie t
Learn how to make French macaroons.
83 Fresh Cupcakes t Bake a batch of citrus
cupcakes for Mothers Day.

In the Know
37 Red Alert t New info shows that the color
of a plate may affect how much we eat.
39 Food News t Discover fun facts and
cool new products.
42 Know It All: Red Velvet t Learn more
about the trendiest flavor on the
dessert menu.
46 Real or Fake? t See how some
grocery-store staples get their color.
48 Star Seminar: Blog Photography t Get a
lesson from the master, Ree Drummond.
52 Star Kitchen t Take a tour of magician
Penn Jillettes colorful Vegas kitchen.
59 Brighten Up t Add flair to your kitchen:
We found great gear in five trendy hues.
12 Recipe Index
16 To Your Health
26 Editors Letter
28 Calendar
30 Reader Letters
34 You Asked
Its a cake!
See page 159.
122
BONUS RECIPES

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Contents
134
74
Make pretty
macaroons!
See page 80.
131
166
Party Time
143 Good Shot t Celebrate Cinco de Mayo
with a fresh take on margaritas.
144 Fiesta! t These extra-colorful snacks will
get any party going.
150 Lets Salsa t Food Network celebs dish
out red, green and yellow salsas.
154 50 Party Punches t Get dozens of
punch-bowl recipes for your next big bash.
159 Cake Mex t Make a chocolate cake that
looks just like a piata.
On the Road
163 Out of Its Shell t Check out the latest
taco trend: waffle shells.
164 50 States, 50 Tacos t Find the best
tacos across the country.
Contest
174 Name This Dish! t Enter this months
recipe-naming contest.
Weeknight Cooking
91 Weeknight Dinners t Try a new batch
of go-to meals for busy nights.
112 Easy Sides t Round out dinner with
a simple side dish.
114 Hot Tips t Pick up some cooking advice
from our test kitchen.
Weekend Cooking
12 0 Shades of Green t Serve a gorgeous
green menu from Alex Guarnaschelli.
12 8 Seeing Red t Choose a red sauce from
Debi Mazars new Italian cookbook.
133 Try a Little Saffron t This pricey spice
steals the spotlight in four great recipes.
140 Plate Like a Chef t Dress up a simple
chicken dinner, restaurant-style.

YOUR TASTEBUDS JUST
WON THE LOTTERY
Enjoy Responsibly
2014 Anheuser-Busch, Bud Light Lime Lime-A-Rita, Straw-Ber-Rita, Flavored Malt Beverages, St. Louis, MO

MEAT AND POULTRY
SAUCES
APPETIZERS AND SNACKS
SANDWICHES AND PIZZA
Three-Cheese
White Pizza
Margherita Pizza
72
Grilled Spinach-
Artichoke Sandwiches
100 73
Corn Salsa Beef Skewers with
Cilantro Chimichurri
Amatriciana Sauce
Asian Pork
Lettuce Wraps
Burgers with Fried Eggs
and Grits
Classic Red Sauce Fake Sauce
Chilled Cucumber Soup
with Fiery Yogurt Sauce
149
131
98 102
Roast Chicken Breast Sesame Steak Stir-Fry
141 100
Dijon Turkey TV Dinner
102
Grilled Steak and
Asparagus with Orzo
Italian Fried Chicken Lemon-Garlic Pork Chops
with Parmesan Tater Tots
94 94 108
Mexican Chicken Salad
111
129 130
121
Double-Chile Queso Dip Grilled PineappleJicama
Salsa
153 153
Tex-Mex Veggie Platter
147
148
Margarita Squares
143
Name This Dish!
Cheese Ball
Saffron Cream Scones Roasted Tomatillo
and Apple Salsa
Salsa Roja Mexican Avocado Salsa
174 134 152 150 152
Recipe Index
Plate like a chef!
See page 140 for
restaurant-style
sauces and tricks.
Salsa with Ancho Chiles
151
Shrimp-Avocado
Tostadas
146
Stuffed Baby Bell
Peppers
145

Contents
FISH AND SEAFOOD
VEGETARIAN DINNERS
VEGETABLES AND SIDES
DESSERTS
Candied Grapefruit
Cupcakes
Orange Cream Cupcakes
French Macaroons
Pia Colada Granita
GrapeBlack Currant
Granita
Piata Cake
Green AppleMint
Granita
Triple Lemon Cupcakes
Key Lime Cupcakes
Watermelon-Raspberry
Granita
Mango-Chile Granita
Fettuccine with Salmon
and Snap Peas
Greek Salad Penne
Ditalini and Peas
Saffron Jewel Rice
Roasted Halibut with
Saffron-Fennel Butter
Middle Eastern Rice
and Lentils
Pea Salad with Tarragon
and Pea Shoots
Saffron Roasted
Cauliflower
Mushroom Frittata
with Endive Salad
Peperonata Refried Pinto Beans
Roasted Carrots
with Pesto
98
106
112
135
85
87
137
111
122
136
80
75
Tilapia-Seafood Stew
106
108
112
76
159
Seared Scallops with
Parsley and Scallion Pesto
123
112
75
84
112
86
74
76
50 Bonues
recipes!
See page 154.

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Mexican
Chicken Salad
page 111
CALORIES: 370
Middle Eastern
Rice and Lentils
page 111
CALORIES: 454
Contents
GOOD TO KNOW Coloring pigments called flavonoids
found in many red and purple foods like cherries and
berriesmay help fight diabetes, according to a recent
study. To get your fix, toss some strawberries into a salad
with arugula, goat cheese and balsamic dressing.
DINNERS
UNDER 500 CALORIES
Make a light meal
from our test kitchen:
Slice tomatoes
for a side salad
with onions and
herbs (page 100).
Sprinkle diced
tomatoes on
avocado and
shrimp tostadas
(page 146).
Toss homemade
tomato sauce
with pasta
(page 131).
Make an
Italian-style
seafood stew
(page 106).
AT THEIR PEAK
Pineapples are packed with fiber,
antioxidants and vitamins A and C.
Try them in these new recipes:
Grill pineapple slices, then turn

them into salsa (page 153).
Freeze a pineapple ice ring for your

punch bowl (page 155).
Puree pineapple to make a

pia colada granita (page 75).
One Tomao, Two Tomao
A new study found that eating a tomato-rich diet may help
regulate blood sugar and fat. Plus, tomatoes are full of
potassium, lycopene and vitamins A, C and K. Here are
some great ways to use them:
Mushroom
Frittata with
Endive Salad
page 108
CALORIES: 369
To Your Health
Heres whats extra good for you in this months issue:
Asian Pork
Lettuce Wraps
page 98
CALORIES: 462
Sesame Steak
Stir-Fry
page 100
CALORIES: 390
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NO INGREDIENT SHOULD
HAVE A NUMBER IN IT.
Were committed to making our food the right way and only using
100% natural ingredients, 100% of the time. A cup of yogurt wont change
the world, but how we make it might. Learn how at chobani.com
2014 Chobani, Inc.

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Contents
Recipes to go!
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PLUS! Check out the interactive
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Kelsey Nixon
Kelseys Essentials;
The Perfect 3
(both on Cooking Channel)
pg. 34
Aarn Snchez
Chopped;
Heat Seekers
pgs. 34, 152
Marcela Valladolid
Mexican Made Easy;
The Kitchen
pg. 152
Trisha Yearwood
Trishas Southern Kitchen
pg. 153
Alton Brown
Cutthroat Kitchen;
Good Eats with Alton Brown;
Iron Chef America;
Food Network Star
pg. 151
Gabriele Corcos
and Debi Mazar
Extra Virgin
(on Cooking Channel)
pg. 128
Ree Drummond
The Pioneer Woman
pgs. 34, 48
Bobby Flay
Beat Bobby Flay; Food Network Star;
Iron Chef America; Worst Cooks in America;
Bobby Flays Barbecue Addiction;
Brunch @ Bobbys (on Cooking Channel)
pg. 153
Jose Garces
Iron Chef America
pg. 150
Ina Garten
Barefoot Contessa:
Back to Basics
pg. 34
Alex Guarnaschelli
Americas Best Cook;
Iron Chef America;
Chopped; Alexs Day Off
pg. 120
Jeff Mauro
Sandwich King;
The Kitchen
pg. 34
Star Search
Find your favorite Food Network celebs in this issue:
N
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Editor in Chief
Maile Carpenter
Creative Director Deirdre Koribanick
Executive Editor Joanna Saltz
Managing Editor Maria Baugh
Editorial
Food Director Liz Sgroi
Food Editor Erica Clark
Senior Editors Lisa Cericola,
Lisa Freedman
Senior Associate Food Editor
Ariana R. Phillips
Assistant Editors Hannah Kay Hunt,
Sarah Weinberg
Online Coordinator Lauren Miyashiro
Interns Sandra Song, Miyori Takano
Art
Art Director Ian Doherty
Deputy Art Director Marc Davila
Associate Art Director Dorothy Cury
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Art Assistant Jordan Bonney
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Photography
Photo Director Alice Albert
Deputy Photo Editor Kathleen E. Bednarek
Associate Photo Editor Anna McKerrow
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Copy
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Associate Managing Editor
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Food Network Kitchen
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Advertising
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Assistant to Publisher and
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N A T I O N A L C H A R I T Y P A R T N E R
COOKING DEMOS WINE & FOOD TASTINGS TALENT MEET & GREETS
FOOD NETWORK STARS CHICAGOS GREATEST CHEFS LIVE MUSIC PERFORMANCES

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HIGHLAND PARK, IL
TICKETS ON SALE
APRIL 24 SEPT. 20, 2014
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EAT.DRINK.ROCK.
FOODNETWORK.COM/INCONCERT
ANNE BURRELL SUNNY ANDERSON JOSE GARCES ALEX GUARNASCHELLI JEFF MAURO MARC MURPHY GEOFFREY ZAKARIAN

Editors Letter
I made macaroonsthe fancy French kindfor the
first time last summer, and I was totally impressed with
myself: I tinted them yellow and put lemon curd in the
middle, and they looked almost like ones from a bakery.
I wondered why I hadnt been making these things for
years. So many bake sales, so many baby showersthese
were the perfect, moderately impressive treat! Then
I tried to make them again. Three failures and a whole
bag of almond flour later, I realized exactly why I
hadnt been making macaroons for years. Theyre super
annoying. They crack. They collapse. They erupt for
no apparent reason.
Our test kitchen chefs are always up for a challenge,
but creating a reliable macaroon recipe for this issue
was their most intense project since we launched the
magazine six years ago. Before they started, they pored
over macaroon cookbooks and consulted macaroon
experts. They ordered macaroon mix from France to
study the ingredients. They even tried those special
macaroon baking mats (dont bother). In the end, they
made 90 batches3,240 macaroonsto create a recipe
that is as close to foolproof as humanly possible.
Prepare yourself: You might have a failure here and
there. One of the food stylists on our cover shoot made
macaroons in a high-end restaurant for three years
straight, and she told me that she still ends up with a
bad batch sometimes. This is the beauty, and the
mystique, of the macaroon. I promise we wont make
a habit of publishing recipes that could misfire. We
did it just this once because when the recipe works,
its magical. And when it doesnt, you can always
make cupcakes.
Maile Carpenter
Editor in Chief
mission
Macaroon
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All cocoa, sugar, and vanilla is traded in compliance with Fairtrade standards. Ben & Jerrys Homemade, Inc. 2014. Cows: Woody Jackson 1997.

19
Try a different-
color meal
every night this
week: Go to
foodnetwork
.com/colors for
red, orange,
yellow, green and
purple dinners.
7
Power through
hump day with a
protein-packed
snack: Core an
apple, fill with
a mixture of
peanut butter
and granola,
then slice.
20
Toast Ted Allens
birthday with his
bubbly cocktail:
Put 1 ounce
elderflower liqueur
in a flute, top with
champagne and
garnish with a
strawberry.
14
3
Make mint julep
cookies for a
Derby party: Frost
sugar cookies with
confectioners
sugar mixed with
a splash of
bourbon; top
with mint.
31
Bring #TBT to
the table: Make
a Throwback
Thursday
dinner! Find fun
retro menus at
foodnetwork
.com/retro.
24
Congratulate a
graduate with
a candy jar in
school colors:
Alternate colored
M&Ms in a jar;
roll up a note like
a diploma and
attach it to the top.
26
Strawberries are
in season! Try this
app for Memorial
Day: Spread
mascarpone on
crostini; top with
strawberries
tossed with
balsamic vinegar.
11
Give Mom a
giant kiss for
Mothers Day:
Use a funnel
to mold a Rice
Krispies treat;
wrap in foil
and add
a note.
9
1
Plant a window
box of edible
flowers in honor
of May Day:
Try nasturtiums
and pansies
theyre great as
cupcake toppers.
15
The Eiffel Tower
opened to the
public 125 years
ago today. Channel
your inner
Parisian with
classic French
macaroons
(see page 78).
10
Look for purple
asparagus at your
farmers market
its sweet and
tastes great raw.
Just toss thin
slices with olive
oil, lemon juice
and salt.
5
Happy Cinco
de Mayo! Serve
a round of
Corona floats to
celebrate: Scoop
lime sherbet into
glasses and fill
with Corona.
Calendar
17
21
12 13
18
8
22 23
25
16
2
FRI WED SUN THU MON SAT TUE
4 6
28 30 29
May
27
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Find your Yes in store and at Kohls.com/foodnetwork
10-pc Stainless Steel Bowl Set web ID 888348, Fontina 4-pc Place Setting web ID 1330729,
Red Ceramic 11 Square Griddle web ID 1581537, Silicone Spoonula web ID 843604,
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Red Ceramic 10 Skillet web ID 1581534
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and scan this ad to shop now!

Being a mom is a 24/7 job. You put your heart
into every meal you make (and treat you bake).
Saying Yes to Food Network and Kohls means
trying new recipes, entertaining with ease and
getting dinner on the table in 15 minutes
(with time to spare and share).
YES TO FAMILY TIME,
MEALTI ME AND A
LI TTLE ME TI ME.
You do it all. And Yes makes it all possible.
#CookWithKohls

Reader Letters
We Hear You...
A few thoughts from readers about our all-bacon issue...
I love bacon so much, I could marry it.
This is such a beautiful issuebacon
dreams are made of this!
Kimberly Wasko
Malvern, PA
We had a friends 30th
birthday last weekend,
and the Bacon-Pineapple
Upside-Down Cake was
just the thing [On the
Sweet Side, March 2014].
Roxanne Ellis-Raymond
Wareham, MA
Let me be the first to suggest that this
become an annual issue!
Stephanie Juelich
Green Bay, WI
There are 10 inches of snow on the ground and another
16 are expected today, but Im not going anywhere
because Im loving my Bacon Issue.
Brenda Calandrillo
Mahwah, NJ
My 13-year-old daughter made the
Chocolate-Bacon Cupcakes with Dulce
de Leche Frosting [ On the Sweet Side,
March 2014] for our churchs dessert
contest and took home first place!
Susan Ferguson
Manassas Park, VA
You should have added a scratch-and-
sniff bacon patch to go along with the
Bacon Issue!
Pat Bentley
Winter Haven, FL
We were blown away by the Pasta with
Bacon and Leeks [ Weeknight Cooking,
March 2014]. Who knew such a simple
recipe could explode with so much flavor!
Karen McGuire
Hickory, NC
I know there are a lot of bacon
lovers out there, but us herbivores
need some love, too.
Grace Murray
Hudson, OH
Bacon is not a condiment. It does
not belong on my cupcakes, in my
lollipops or anywhere else except
on my breakfast plate. My healthy
heart will outlive this bacon craze.
Ali Patterson
Grand Junction, CO
I love bacon as much as
the next person, but the Bacon
Issue was overkill. By a lot.
Jessica Thiel
Menasha, WI
Hold the Bacon!
The BLT Burgers with Bacon Mayonnaise
[ Serious Bacon, March 2014] are so
good. I saved the leftover bacon mayo for
sandwiches tomorrow. Yum!
Gina Holder
Florence, CO
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THESE EDAMAME WALKED
THROUGH FIRE TO
MEET YOU AT THE DRIVE-THRU.
New Asian Cashew Chicken Salad. Spicy roasted cashews, Marzetti Simply Dressed
Light Spicy Asian Chili Vinaigrette, and of course those re-roasted edamame. A unique blend of avors
and only 380 calories, its miles beyond other salads. To see exactly what goes into making a better salad,
visit wendys.com/salads. Now thats better.
TM & 2014 Oldemark LLC.
Marzetti and Simply Dressed are registered trademarks of the T. Marzetti Company.

Chocolate
BEYOND COMPARE
Learn more about
TASTING WITH ALL FIVE SENSES and
CHOCOLATE BEYOND COMPARE
at LI NDT. COM
The Master Chocolatiers at Lindt have perfected the art of creating the
finest chocolate, which requires great skill and passion. For more than
165 years they have been developing innovative chocolate recipes
with meticulous craftsmanship, resulting in superior tasting premium
chocolate. This devotion sets Lindt apart and creates an experience of
chocolate beyond compare.
GIVE A GIFT
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FEEL THE DAY MELT AWAY
When you need to escape from a busy
day, take a moment to relax and indulge
in a delightfully delicious LINDOR
truffle. Break the delicate shell, and as
the irresistibly smooth and luscious filling
starts to melt, feel the sensation of being
carried away to a place where chocolate
dreams come true.
A true appreciation of premium
chocolate goes far beyond its flavor.
Experience the subtleties of expertly
crafted premium chocolate through
the signature Lindt 5 Senses Chocolate
Tasting process. First unwrap a Lindt
EXCELLENCE bar and then use all of
your senses to discover the unique look,
feel, scent, sound, and unparalleled taste
of premium chocolate.
Share your love and appreciation for the
finest chocolate, and delight someone
special, by giving the gift of Lindt. With
exquisite combinations of gourmet truffles
and delectable filled pralines, elegantly
displayed in beautiful gift boxes, the Lindt
Gift Box Collection is sure to be a gift
your friends will remember.
Whether you are looking to indulge, savor or impress
here are a few suggestions to help you create a Lindt
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CHOCOL ATE
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Letters
You Asked...
Food Network stars answer your burning questions.
Ina, you always
say to use good
vanilla, but I find
that store-brand
vanilla often
lacks flavor. How
do you tell good
vanilla from
so-so vanilla?
Katherine Fournier
Plainville, MA
What Im talking about
is pure vanilla extract,
not imitation vanilla.
The real thing makes a
huge difference in a
dish. I prefer the
Nielsen-Massey brand.
Ina Garten
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
Aarn, I recently
started making
tortillas at home,
but rolling them
by hand takes
a bit of time and
can be a pain.
Any suggestions
on making it
easier?
Melanie Martin
Fort Drum, NY
Attach plastic wrap to
the bottom of an empty
coffee can. Make balls of
dough and press them
down with the bottom
of the canits that
simple! For step-by-step
directions (and a killer
carne asada taco recipe),
visit foodnetwork.com/
aarontortillas.
Aarn Snchez
Ree, on your
show you cook
in a cast-iron
skillet quite
often. I have one,
too, but Im a
little intimidated
by it. How do
I start?
Jennisa Carroll
Luray, MO
First, you need to season
the skillet. Use a paper
towel to coat it with
a layer of vegetable
shortening, then put
it in a 350 oven for
2 to 3 hours. Usually
that will do the job, but
sometimes I season
twice to ensure a great
nonstick surface.
A seasoned iron skillet
can be your best
friendin the kitchen,
at least. And if you treat
it well, itll last forever!
Ree Drummond
Jeff, whats
your favorite
condiment?
Aly Riley
via Facebook
Deli mustard. It goes
great on almost any
sandwich, and its a
healthy way to add a ton
of flavor.
Jeff Mauro
Kelsey, how
do you keep
fresh herbs
from spoiling so
quickly? I enjoy
fresh basil and
mint, but they
usually die after
only one use.
Terri Felgate
Moodus, CT
Snip off the ends of
tender herbs like basil,
parsley or mint and
place them in a small
glass jar filled with
water in the refrigerator.
Cover with a plastic
bag and secure with a
rubber band. This will
extend the life of herbs
tremendously.
Kelsey Nixon
Ree loves
cooking in
her cast-iron
skillet!
H
ave a
question for a
Food N
etw
ork
star?
Write to us at
foodnetwork.com/
magazine.
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CHOCOL ATE
BEYOND COMPARE
LINDOR
Smooth, melting, luscious.
When you break its shell,
LINDOR starts to melt and so
will you. Created with passion
and love for chocolate by the
Master Chocolatiers at Lindt.
Learn more at LINDT.COM
MASTE RI NG I RR E SI STI BLY SMOOTH

Rosanna Pansino
+ 1 ,484,787 Fans /

In the Know
PHOTOGRAPH BY RALPH SMITH
See how a plate affects your appetite.
Then, take food photos like a pro and
add some color to your kitchen.
Red Alert
If youre trying to cut back a little
on your food intake, you might want to
consider changing your plates: During a
recent study, people who were served snacks
( popcorn and chocolate) on red plates ate less
than those who were given blue or white plates.
Experts believe this happened because people
tend to associate red with danger and avoidance.
More support for the theory: An earlier study
published in the same journal, Appetite,
found that people drank less soda from
cups with red labels than from
cups with blue ones.

&
fresh from the garden
Why wait for the weekend? A veggie
pizza can make a warm summer
weeknight seem like a party. It
couldnt be easier. Just pick up some
ready-made pizza dough let
the kids help shape it and
put it on the grill. Pile on
everyones favorite veggies,
grilled chicken or meat
and BBQ sauce.
Top it off with Hidden
Valley Original Ranch
Dressing. It gives a
tasty twist to just about
everything including
all your summer
grilling go-tos.
To add to the festivities,
turn up the music
and dine (and dance)
outside. Tonight, savor
heaping helpings of
fun and yum.
Find this Veggie n Chicken
BBQ Pizza and other
scrumptious recipes at
hiddenvalley.com/recipes
ADVERTISEMENT
NI-23454
the grill

Food news
In the Know

GLASS ACT
Collectors of old green canning jars have been known to
spend more than $600 on just one of them. The original
green jars were an accident: The color resulted from naturally
occurring iron in the sand used to produce the glass. These
new Ball jars are green on purpose, and the company has
released them as a special editionat a much better price.
$13 to $15 for six; freshpreservingstore.com
GROWTH
MARKET
Good news for gardeners who
have trouble growing decent-
size tomatoes: The Burpee Seed
Company has cross-pollinated
beefsteak tomatoes to breed the
biggest tomato ever. The new
SteakHouse tomato averages
almost three pounds and will
survive off the vine for about
10 days, nearly double the time
of regular tomatoes. $7 for a
packet of 25 seeds; burpee.com
Its ofcial :
JALAPEOS
ARE HOT.
The pepper have
appeared in moe new
menu item tan any
oter vegetabl in te
last two year.
SOURCE: TECHNOMIC
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In the Know
DIRECTORS CUT
If Jon Favreau ever decides to give up acting, he has a viable fallback career as a
vegetable chopper. In his new movie, Chef ( in theaters May 9), the actor-director
plays a chef who loses his job and starts a food truck. To prepare for the role, Favreau
spent time working with Los Angelesbased gourmet taco truck owner Roy Choi, who
was impressed. His knife cuts were incredible, even for the first day, Choi says.
SAGE ADVICE
On April 27, Bobby Flay is giving the commencement speech at New York Citys
International Culinary Center, but hes not the first Food Network star to serve up
graduation inspiration. See if you can match these chefs to their commencement quotes.
A
Giada De Laurentiis
B
Alton Brown
c
Jose Garces
d
Amanda Freitag
e
Marc Summers
The best way to learn is to be close
to the person or people who do it best.
Mise en place is everything;
preparation is everything.
You can create your own recipe
from scratch, or you can follow the
directions on the box. Its up to you.
Its always important to have a
goal, plan your work and work your plan.
And then you need to realize that it will
never work quite the way you expect it
to work.
If youre going to go the celebrity
path, get yourself a good lawyer. If
youre going the food-service route:
good shoes with good arch support
and a stout sole.
WRAP
STAR
Every new parent
learns how to
wrap a baby like
a burrito. Those
who want the
kid to actually
look like a burrito
can spring for a
tortilla swaddling
blanket. The
designer also
created versions
that look like egg rolls,
sushi rolls and crpes. $48;
bon-vivant-baby.myshopify.com
Bette
Of
Red
The executives
at Popsicle have
finally realized
what the rest of
us have known
for years: The red
ones are the best.
The company
has branched out
from its traditional
multi-flavored
packages to
release boxes
with only the
good stuff
cherry, raspberry
and strawberry.
$4 for a box of 18;
at grocery stores
A N S W E R S
1 . C J o s e G a r c e s a t K e n d a l l C o l l e g e i n 2 0 1 2 ; 2 . D A m a n d a F r e i t a g a t T h e C u l i n a r y I n s t i t u t e o f A m e r i c a
i n 2 0 1 3 ; 3 . A G i a d a D e L a u r e n t i i s a t U n i v e r s i t y o f C a l i f o r n i a , L o s A n g e l e s i n 2 0 0 9 ; 4 . E M a r c S u m m e r s
a t T h e C u l i n a r y I n s t i t u t e o f A m e r i c a i n 2 0 0 7 ; 5 . B A l t o n B r o w n a t U n i v e r s i t y o f G e o r g i a i n 2 0 1 0
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RE-IMAGINED!
OATMEAL
Head Chef and Owner
of OatMeals in New York
City, Samantha Stephens
has mastered the art of
the oatinventing new
and delicious oatmeal
creations that keep
mouths craving more! As
Quakers newest Creative
Oatmeal Ofcer, shes
bringing her innovative
oatmeal ideas to fans
across the country.
Here, she serves up
fun (and delicious!)
ways to spark your
imagination and fuel
the whole family
with Quaker Oats!
ADVERTISEMENT

SOMETHING
SWEET
ADVERTISEMENT
OATS BRING
NEW ENERGY
TO CHEF SAMANTHAS
REINVENTED SODA
SHOP STAPLE!
BANANA SPLIT
OATMEAL PARFAIT
INGREDIENTS: SERVINGS: 1
CUP QUAKER OATS
(QUICK OR OLD FASHIONED)*
BANANA, PEELED & SLICED
CUP NONFAT GREEK YOGURT
CUP BLUEBERRIES
CUP STRAWBERRIES, DICED
1 TSP ALMONDS
1 TSP SEEDS (CHIA OR FLAX)
1 TBSP HONEY, AGAVE OR MAPLE
SYRUP
*CAN ALSO BE MADE WITH CUP
QUAKER STEEL CUT OATS
PREPARATION:
Prepare oatmeal as usual. Layer
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chia or ax seeds as "sprinkles," and
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agave or maple syrup.

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INGREDIENTS: SERVINGS: 1
CUP QUAKER OATS
(QUICK OR OLD FASHIONED)*
CUP FRESH APPLE, DICED
1 TBSP PEANUT BUTTER
(OR ALMOND BUTTER)
1 TBSP STRAWBERRY JELLY
*CAN ALSO BE MADE WITH CUP
QUAKER STEEL CUT OATS
PREPARATION:
Prepare oatmeal as usual,
add toppings and enjoy! For
additional topping ideas, try
adding fresh strawberries,
honey or dry roasted peanuts.
PB&J AND
APPLE OATMEAL

NEW QUAKER WARM
& CRUNCHY GRANOLA
is a delicious new hot
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of multigrain granola that
stay crunchy even after
being heated with milk. It
has the good energy your
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QUAKER REAL MEDLEYS is
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Q
O
C

2
0
1
4

Found in the hot cereal aisle.
WARM OATMEAL, MEET CRUNCHY GRANOLA. ITS THE MORNING OOMPH
A GO-GETTER LIKE YOU WANTS TO HELP KEEP YOU GOING AND GETTING.
AND WHEN YOU ADD MILK, IT TAKES THE HEARTY GOODNESS OF OATMEAL
AND THE TASTY CRUNCH OF BAKED GRANOLA MULTIGRAIN CLUSTERS TO THE
NEXT LEVEL. WITH GOOD ENERGY, ITS HOW WERE FIGHTING THE HUMAN
ENERGY CRISIS ONE BOWL AT A TIME. #QUAKERUP

In the Know
THE
SCIENCE
When cocoa
powder is
combined with
vinegar and
buttermilk,
the cocoas
anthocyanins
(natural
pigments)
react with the acidic
ingredients, creating
a reddish-brown hue.
Modern recipes call
for red food coloring,
so the resulting cake
is much brighter.
DYE JOB
Some red velvet recipes
are made with up to
cup food coloring!
If you want to use less,
Ina Gartens cupcakes
call for just 1 tablespoon.
Find this and other
options at foodnetwork
.com/redvelvet.
Red Velvet
Americas love of red velvet cake has turned into an obsession: Its one of
the most-searched-for desserts month after month on foodnetwork.com, and red velvet products
pancake mix, lattes, ice cream, even vodkajust keep coming. Though red velvet is everywhere,
its hard to put a finger on what the flavor actually is. Chocolate? Vanilla? Or justred? We asked
Vincent Tursi, a f lavor expert at International Flavors & Fragrances Inc., and he explained that red
velvet isnt merely chocolate cake with red dye, as most people think; it typically includes a small
amount of vinegar, too. Tursi calls the flavor slightly acidic and moderately chocolate, with notes
of vanilla and caramelized sugar. In any case, its unmistakableand irresistible.
THE LEGEND
The origin of red velvet is a
mystery; even food historians
cant agree on one story. Here
are a few theories:
l In the 1800s, light-textured velvet
cakes were popular. Some food
experts think the term red velvet came
from the use of brown sugar, which
was called red sugar at that time.
l Adams Extract & Spice Company,
which dates back to 1888, claims
that red velvet became a term when
the company added red dye to the
classic velvet cake recipe during
the Great Depression.
l New York Citys Waldorf Astoria
Hotel claims to have served the first
red velvet cake in the 1930s. The
legend is that a customer asked for the
recipe and, after being billed $100 for
it, passed out free copies, popularizing
the cake across the country.
TEA
Republic of Tea
Red Velvet
Cuppa Chocolate
$10 for 36 tea bags;
republicoftea.com
PANCAKE MIX
Buttermilk, Inc.
Red Velvet Pancake Mix
$12 for 24 ounces;
surlatable.com
ICE CREAM
Ben & Jerrys
Red Velvet Cake
$4.50 for 1 pint;
at grocery stores
Know It All:
RED ALL OVER
VODKA
Zing Red Velvet
$25 for a
750-ml bottle;
at liquor stores
COFFEE
Red Velvet Cupcake
Whole Bean
Flavored Coffee
$15 for 1 pound;
igourmet.com
POPCORN
Popcorn Bistro
Red Velvet
$34 for 1 gallon;
amazon.com
C
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IN FLAVOR. NOT CASH.
Creamy parmesan. Freshly made pasta. All-natural, premium
white meat chicken. Ready for two in ten minutes.
Plus all prots go to charity. Thats our kind of comfort food.
In the frozen aisle.

Professional chefs and home cooks in
the know covet the right mix of smart
shortcuts, go-to ingredients and top tools
to create dishes that impress. And they
know that to make more than a meal, you
need more than a blender. The Vitamix
high-performance blender lets you
chop, blend and puree like a pro. Get the
inspiration you need to get cooking with
a machine that does it all like a pro.
Visit vitamix.com to learn more about
Vitamixthe secret ingredient to
creating recipes and dishes that are
delicious and exciting!
FoodNetwork.com/IronChef
Proud Sponsor of
ADVERTISEMENT
THAI GREEN CURRY WITH SHRIMP
Recipe inspired by Iron Chef America
active time: 1 hour 20 minutes | total time: 1 hour 20 minutes | yield: 4 servings
12 kaf r lime leaves, roughly torn
1
/3 cup plus
1
/4 cup vegetable oil
2 shallots, quartered
4 serrano chiles, seeded and
roughly chopped
4 cloves garlic
1
/2 cup packed chopped cilantro stems and
leaves, plus whole leaves, for garnish
1 stalk lemongrass (tender inner core from
the bottom
1
/3 only), roughly chopped
1 1 inch piece fresh ginger, peeled and
roughly chopped
1
/2 teaspoon kosher salt, plus more to taste
2 tablespoons Asian sh sauce, plus
more to taste
2 teaspoons light brown sugar
1 13.5-ounce can coconut milk
1 pound large head-on shrimp (about
12), peeled and deveined with heads
and tails left on
Juice of 1 lime
12 small cherry tomatoes, halved
4 ounces snow peas, trimmed
Put the kaf r lime leaves and
1
/3 cup of the oil in a Vitamix container. Select variable
1. Switch to start and slowly increase the speed to variable 10. Blend for 25 seconds.
Transfer to a small bowl and let sit for 5 minutes. Strain through a ne sieve into a small
bowl and reserve. Clean the container.
Put
1
/3 cup water, the shallots, chiles, garlic, cilantro, lemongrass, ginger and salt in the
Vitamix container. Select variable 1. Switch to start and slowly increase the speed to
variable 8. Blend for 40 seconds to make a ne puree, stopping once to scrape down the
sides of the container.
Heat the remaining
1
/4 cup oil in a large high-sided skillet over medium heat. Carefully add
the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes.
Add the sh sauce and brown sugar. Cook 1 minute more, then add the coconut milk and
1
1
/4 cups water. Add more salt and sh sauce if desired. Bring to a simmer and cook gently
for 5 minutes.
Turn the heat to medium low and add the shrimp and lime juice. Cover and cook until the
undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp,
cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook
until the shrimp are pink on both sides and cooked through, about 1 minute more.
Ladle the curry into 4 soup bowls. Garnish with cilantro leaves and a drizzle of the kaf r lime oil.
Note: This recipe has been written for the Vitamix Professional Series 750 model. If you are
using a diferent Vitamix machine or container size, you may need to make adjustments to
the variable speed, processing time, and/or ingredient quantities.

One of the great things about a Vitamix? It makes soup.
Hot soup. Right there, in the Vitamix machine itself. Talk
about a secret ingredient. So grab a spoon, because its
time to rethink what you thought was possible.
Find the recipe for Broccoli Cheese Soup at vitamix.com.

In the Know
Real or Fake?
Find out how these grocery staples get their color.
STRAWBERRY YOGURT
Part of that pretty pink tint
comes from strawberries, but
some manufacturers amp up
the color with a combination of
beet juice and red dye.
YELLOW MUSTARD
Mustard seeds arent
electric yellow; this favorite
condiment gets an extra
punch from turmeric.
RUBY RED GRAPEFRUIT JUICE
Some formulas are 100-percent
juice, while others contain a splash
of carrot juice and red dye to make
the drink even more ruby red.
VEGETABLE CHIPS
These colors are
the real deal: Youre
chowing down on slices
of beets, carrots, sweet
potatoes and more.
AMERICAN CHEESE
The packaged yellow
slices at the supermarket
get their color from
paprika and ground
annatto seeds.
YELLOW RICE
Rice can be tinted yellow
by different ingredients,
depending on the brand.
Saffron, caramel coloring,
bell pepper and yellow dye
are all commonly used.
SPINACH WRAPS
Youll find spinach in most
green tortillas, but dont be
fooled: These wraps can also
contain yellow and blue dyes
to intensify the color.
BLUE CORN CHIPS
Blue corn actually
existsits grown in the
southwestern U.S.and
its the only thing that
makes these chips blue.
GRAPE JUICE
Grape juice is usually
made from real grapes,
but some brands add
grape skin extract
to give it that dark
purple shade.
BLUEBERRY WAFFLES
Most waffle brands contain
real blueberries, but the
color often gets a boost
from blue dye.
V
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POWER UP
WITH THE
GOODNESS
OF PLANT
PROTEIN.
*Silk Soymilk Original contains 8g protein, 45% DV of calcium, 0.5g saturated fat and 0mg cholesterol; typical 2% dairy milk contains 8g
protein and 30% DV of calcium. Dairy data sourced from USDA National Nutrient Database for Standard Reference, Release 25.
#mybloom
Smooth and creamy Silk Soymilk Original has as
much protein as dairy milk and 50% more calcium.
And because Silk is plant-based, its naturally low
in saturated fat and has no cholesterol.
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Now you
can enjoy the good without the bad.

In the Know
Rees Redo She posted the original photo of her pasta primavera seven years ago and has hated
it ever since. So Ree took her own advice and did a reshootit looks like a totally different dish!
Blog Photography
Blogger turned TV star Ree Drummond has learned a thing or two
about shooting a home-cooked meal.
When Ree Drummond started her blog, thepioneerwoman.com, in 2006, she didnt know the first thing
about taking pictures. That year, she got her first big-girl cameraa Nikon D70but photography
terms like aperture and exposure were Greek to her. I started taking pictures. Thats how I learned,
she says. And I took a lot of bad, bad pictures. We asked Ree to share some of her early (and somewhat
embarrassing!) shots so we could all learn from her mistakes.
Put Rees tips into action!
Go to foodnetwork.com/
blogphotocontest to
get her pasta primavera
recipe, then show us
your picyou could win a
brand-new Nikon D3300!
ready
to Take
a shot?
Ree loves her vintage
jadeite plates, but they
give everything a sickly
cast, she says. White
plates are best.
Ree shoots only during
the day with natural
light. This pecan pie,
shot at night with a
flash, doesnt look right.
For some reason,
I thought it was a good
idea to place my fingers
on top of this sandwich,
Ree says. It wasnt.
These orange muffins
just look like a beige blur,
she says. Now she pulls
back to show the edge of
the pan shes using.
Star Seminar:
Ree tries to capture
movement, like a fork
cutting into a dish. It
makes a photo not look
staged, she says.
Avoid colored plates Dont shoot at night Move those hands Back up a little Put some life in it
-
W
I
N
!
-

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2013 Pinnacle Foods Group LLC.

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Star
Kitchen
Magician Penn Jillette shows us
his colorful Vegas kitchen.
PHOTOGRAPHS BY JESSICA SAMPLE
Juice station
Penn says hes pretty
much vegan every day
until 6 p.m. He cant
live without his juicer or
his go-to drink: a blend
of banana, berries and
orange juice. Juicing
makes me feel less
sluggish, he says.
When Penn Jillette (the talking half
of the world-famous magician duo
Penn & Teller, and recent competitor
on Chopped) moved to Las Vegas
in the mid 90s, he built a rockin
bachelor pad with a firemans pole
and an arcade, just steps from Tellers
house. About 10 years later, married
to Emily and with a kid on the way,
Penn couldnt figure out how to
childproof the place. So I built
another house, he says. Its like a
personal Gymboree, where Moxie, 8,
and Zolten, 7, have their bedrooms,
a play area and this super-colorful
family kitchen. On nights when Penn
isnt performing at the Rio, hes often
here, making dinner and showing off
his cooking skills for the family. As it
turns out, his kids are much tougher
judges than any he faced on Chopped
(or on Rachael vs. Guy earlier this
year). What chefs want me to cook
and what my children want me to
cook dont overlap, he says. Trying
to get a bunch of ingredients to seem
like mac and cheese, thats my kids
definition of cooking.
Crazy colors
I always wanted the
kitchen to look like it was
designed by a parakeet,
Penn says. The scheme is
also practical: He says he
has a terrible visual memory,
so he surrounds himself with
bright things to keep his
visual side stimulated.

In the Know
Turn the page to get Penns look.
Moms recipes
Penns cookbook collection includes
one his mother made that contains
his favorite recipe: a dessert salad of
carrots, pineapple and Jell-O topped
with Miracle Whip. If there was one
thing I had to eat forever, that would
be it, Penn says.
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In the Know
Get the Look
Pick up some of Penns finds for your own kitchen.
Penns handmade fruit bowl has been
discontinued, but this slightly rounder
version is a close match. $116/small,
$170/large; annieglass.com
Create Penns graphic backsplash
with these stainless-steel
mosaic tiles. $20 per square foot;
edenmosaictile.com
This orange-lined Powell
Street Pendant light screams
color, just like Penns kitchen.
$520; ylighting.com
The kitchen in Penns
other house has an
outline of Tellers
body on the floor!
Even the fruit has fun in his kitchen,
thanks to a slide-like fruit rack.
$18, Nifty; amazon.com
Every tool in
Penns Elevate
Carousel Tool
Set has a
built-in rest on
the handle.
$50; joseph
joseph.com
Mimic the look of Penns
cabinets with a coat of
Benjamin Moores Blue 2066-10.
From $37 per gallon;
benjaminmoore.com
Lets get this
party started
Once you choose the kitchen youll be
entertaining in, our IKEA Professional
Kitchen Services* team will help
measure, plan, deliver, and install it
for a low price. Leaving you time to
plan a thousand perfect menus.
You can do it all yourself.
But you dont have to.
Visit us in-store or online at
IKEA-USA.com/services
*In-home service provided by
Independent Service Provider.
Inter IKEA Systems B.V. 2014
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Thats 243 cocktails shaken, not stirred,
1,820 conversations while multitasking,
uninterrupted by 670 silently closed drawers.
With soft-close drawers, custom, durable countertops and the
smart RATIONELL storage system, our kitchens are designed
to last as long as the memories you make in them.
Visit us in-store or online at IKEA-USA.com/kitchens
Were going to throw
320 parties together
AKURUM kitchen with ORSA birch doors and drawer fronts. Clear lacquered
birch and birch veneer. Requires assembly. *The total price includes cabinets, fronts,
interior shelving, drawer and door dampers, hinges, toekicks, legs, visible moldings
and panels. Your choice of countertop, sink, faucet, handles, appliances and lighting
are sold separately. See IKEA store for limited warranty, country of origin, and 10'10'
layout details. Valid in US IKEA stores only.
ORSA kitchen
Starting at
$
1999
*
Based on 10'10' kitchen.

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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.

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In the Know
Its not easy to renovate a kitchen, but its really easy to redecorate one.
Turn the page and youll find dozens of kitchen tools, appliances and accessories
in five trendy colors: flame red, mustard yellow, lime green, teal and grape.
Pick a colorany colorand have some fun!
PHOTOGRAPHS BY MATTHEW STACEY
Brighten Up
60 Ways to Color Your Kitchen

In the Know
Tabouret Tangerine
Metal Counter Stools
$90 for two; overstock.com
Metal Strap
Drum Pendant
$99, Young House Love;
shadesoflight.com
Cucina Americana
Moderno Prep Table
$814, John Boos;
wayfair.com
Dots 2-Slice Toaster
$25, Bella; target.com
Triton Drive
Hurricane Set
$28; apt2b.com
36-Inch Incline Wall Hood
$1,400; prizerhoods.com
for information
Artisan Series
5-Quart Tilt-Head
Stand Mixer
$350; kitchenaid.com
Metal Knob
$10; knobco.com
FLAME RED
Square Lacquer Tray
$29; westelm.com
Cereal Bowl
$10; rockpaper
scissorsshop.com
Tower of Pisa
Kitchen Timer
$21; wayfair.com
Besta Wall Cabinet
$65; ikea.com
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2014 B&G Foods, Inc.
Based on the 2014 BrandSpark/Better Homes and Gardens
American Shopper Study of 80,000 voters nationwide.
For more information, visit www.BestNewProductAwards.com.
ADD SOME CRUNCH TO
YOUR NEXT FIESTA.
Just in time for Cinco de Mayo, weve
been voted a Better Homes and Gardens
Best New Mexican Food Product
in a study of 80,000 consumers
by BrandSpark International.
FOR GREAT FIESTA FLATS
TM
RECIPES,
VISIT ORTEGA.COM OR /ORTEGATACOS.

In the Know
MUSTARD YELLOW
Masters
Side Chair
$269;
hdbuttercup.com
Magnetic
Kitchen Timer
$18; kikkerland.com
Round Wire
Potato Basket
$49; ironaccents.com
Windham 2-Door
Cabinet with
Center Shelves
$200; target.com
Large Salt Mill
$60, Peugeot;
williams-sonoma.com
Yellow Ding, White Frame
$65; poppin.com
3-Quart
French Oven
$240;
lecreuset.com
Golden Mason Jar
$10; fishseddy.com
Fish Stick Apron
$80; brika.com
Textured Bowl
$8; westelm.com for stores
Mepra Fantasia
Flatware
$72 for a
five-piece set;
gracioushome
.com
Pig Salt and Pepper Shakers
$3 each, Threshold; target.com

SOMETIMES, RED IS JUST WRONG.
Red isnt a good color for everythingespecially your face. If you get embarrassing, red are-ups on your cheeks,
nose, chin or forehead, theres something you can do. Ask your doctor or dermatologist how you can reduce your
facial redness or visit RedisWrong.com.
This ad has been approved by the American Humane Association. For more information visit RedisWrong.com.

In the Know
Avril Trivet
$28; momastore.org
Pixel Trellis
Lime Rug
From $93,
NuLoom;
overstock.com
Giara Bottle
$10, Bormioli Rocco;
bloomingdales.com
Latte Bowl
$5; anthropologie.com
for stores
Shaded Chandelier
Pendant
$80; lampsplus.com
Orange Press
$150;
frieling.com
Bistro
Coffee Maker
$250; bodum.com
Quartz Countertop
From $65 per
square foot,
including installation;
caesarstoneus.com
for information
Y-Grinder
$40; josephjoseph.com
LIME GREEN
Limeade Tabouret
Stacking Chairs
$190 for four;
overstock.com
3-Quart
Hotpan
$160,
Kuhn Rikon;
amazon.com
4-Tier Slim Rolling Cart
$25; containerstore.com

YOURE NOT YOU
WHEN YOURE
HUNGRY.
SATISFIES
TM
/ SNICKERS, the parallelogram design and the Cross Section are trademarks of Mars, Inc. and its afliates. Mars, Incorporated 2013.

In the Know
Bird Kitchen Timer
$8; nowdesigns.net for stores
TEAL
Aqua Jar with Cork Lid
$40, Sagaform; burkedecor.com
Lush Subway Tiles
$20 per square
foot; modwalls.com
2-Quart Morning Bird Teakettle
$40; circulon.com
Hexagon Turquoise
Hook Rug
$100, DL Rhein;
laylagrayce.com
Bread Basket
$30, Food Network;
kohls.com
Colori Paring Knife
$10, Kuhn Rikon;
amazon.com
Perch Counter Stool
$255; ftsny.com
Textured Bowl
$8; westelm.com
for stores
Dotted Zinnia Knob
$8; anthropologie.com
BB1 Aluminum Pendant
$395; shophorne.com
12-Inch Frypan
$70; homerlaughlin.com

In the Know
Butter Dish
$32; lecreuset.com
Marais A
Side Chair
$195;
industrywest.com
Chatham
CHT733 Rug
From $34, Safavieh;
rugsusa.com
Mini Plus
Coffee Maker
$100; keurig.com
Color Wave
Tile
From $25 per
square foot;
daltile.com for
information
Silicone
Plus Mitt
$16;
shopmastrad.com
Colander
$40; savorastyle.com
Grand Water Filter Pitcher
$33, Brita; amazon.com
21-Inch Serving Tray
$28; zak.com
36-Inch Range
$5,600;
bluestarcooking.com
for information
GRAPE
5-Speed
Diamond Blender
$150; kitchenaid.com
Caf Bowl
$10 for two;
worldmarket.com

Where the little things mean everything.
TM
AT OVER 360 LOCATI ONS AROUND THE WORLD s AMERI CAS s EUROPE s MI DDLE EAST s AFRI CA s ASI A s AUSTRALI A
Welcoming you and your family
with a warm cookie is just the rst
of all the little things we do to
make your stay even more special.
And with our Family Fun
Package youll also get
breakfast for four and WiFi.
BOOK NOW AT
DoubleTree.com
then a little
family time
FIRST
THE
COOKIE
Visit DoubleTree.com/Family for full details

Domino
Sugar and C&H
Sugar
New from Domino
Sugar and C&H

SugarQuick Dissolve Superne Sugar
and Pourable Brown Sugar in easy-pour
canisters with reclosable ip-top lids. Learn
more at dominosugar.com/ip-top-sugars
or chsugar.com/ip-top-sugars.
Lunchtime just got real.
Pack a little extra fun into their lunch
period by giving them LUNCHABLES with
Smoothie Turkey & Cheddar Sub. Its all
about the LUNCHABLES. lunchables.com
McCormick
Gourmet
At McCormick, the fresh avors of herbs
and spices are the foundation of everything
we do. Thats why you can see, smell and
taste the diference in every bite.
Get All Our Best Recipes
All in One Place
Introducing Best Recipes 2014, the new
annual from Food Network Magazine.
Get your favorite recipes under one cover,
with great ideas for every night of the
week. foodnetmag.com/bestrecipes
Be ready to glow
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Ofer begins 5/22/14 and is good while supplies last.
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PROMOTION

EnjoyButterball
turkeyburgers,baconandsmokedsausage,aswellasourotherdeliciouseverydayproducts.
VisitButterball.comforgreatrecipesandsavings.
WITH A TURKEY BURGER
IF YOU THINK PROTEIN SHAKE
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A R E S U R E T O I M P R E S S . D O WN L O A D F O R i PA D , i P H O N E A N D i P O D T O U C H F R E E F O R A L I M I T E D T I M E AT T H E A P P S T O R E
S M
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iPad, iPhone, iPod touch and iTunes are trademarks of Apple Inc., registered in the U.S. and other countries. App Store and iTunes Store are service marks of Apple Inc.
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2014 Butterball, LLC. BUTTERBALL and the Turketarian Badge Logo are trademarks of Butterball, LLC.

un Cooking
Sprinkle some edible dust. Then,
make a rainbow of macaroons,
cupcakes and granita.
Fine Dust
Garnishing a dish with dust is a popular trick in trendy restaurants, and you dont need
special equipment to do it at home: Just pulse freeze-dried fruit or vegetables (available at
supermarkets or health-food stores) or vegetable chips in a food processor until powdery.
Brighten up a sauted chicken breast or fish fillet with corn, sweet potato or green bean dust.
Sprinkle strawberry dust on top of a frosted cake, or serve ice cream over a circle of
blueberry dust. Look for more fun plating ideas on page 140.
corn
sweet potato
green bean
strawberry
blueberry
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MARGHERITA PIZZA
ACTIVE: 25 min l TOTAL: 45 min (plus rising)
SERVES: 8 (two 12-inch pizzas)
FOR THE DOUGH
1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil,
plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
FOR THE TOPPING
1 14.5-ounce can whole peeled tomatoes,
crushed by hand
2 tablespoons extra-virgin olive oil,
plus more for brushing
1 clove garlic, grated
to teaspoon red pepper flakes
Kosher salt
6 ounces fresh mozzarella, thinly sliced
1. Make the dough: Combine the yeast, 1 cup warm
water (about 100) and the sugar in a food processor
and pulse once to combine. Let sit until foamy,
5 to 10 minutes. Add the olive oil and pulse to
combine. Mix the our and 2 teaspoons salt in a
medium bowl; add to the food processor and pulse
until the dough pulls away from the side and gathers
around the blade.
2. Turn the dough out onto a lightly oured surface
and form into 2 even balls. Transfer to 2 lightly
oiled bowls; cover with plastic wrap and let rise
in a warm place until doubled in size, 2 to 4 hours.
(You can make the dough ahead; wrap in plastic and
refrigerate up to 1 week or freeze up to 2 months.
Bring to room temperature before using.)
3. Set a pizza stone or large baking sheet on the
lowest oven rack and preheat to 500. Meanwhile,
make the topping: Combine the tomatoes, olive oil,
garlic, red pepper akes and 1 teaspoon salt in a bowl.
4. Stretch 1 ball of dough into a 12-inch round on a
lightly oured pizza peel or inverted baking sheet.
Spread about cup of the tomato mixture on the
dough, leaving a -inch border. Top with half of the
mozzarella, then brush the edge lightly with olive oil.
5. Slide the pizza onto the hot stone or baking sheet
and bake until the crust is golden and the cheese is
bubbling, 8 to 10 minutes. Transfer to a cutting board
and let cool 2 minutes before slicing. Repeat to make
the second pizza.
Fun
Cooking
58%
Red

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you on?
THREE-CHEESE WHITE PIZZA
ACTIVE: 25 min l TOTAL: 45 min (plus rising)
SERVES: 8 (two 12-inch pizzas)
FOR THE DOUGH
1 teaspoon active dry yeast
2 teaspoons sugar
1 tablespoon extra-virgin olive oil,
plus more for the bowls
3 cups all-purpose flour, plus more for dusting
Kosher salt
FOR THE TOPPING
cup ricotta cheese
cup grated parmesan cheese (about 1 ounce)
cup extra-virgin olive oil, plus more for brushing
2 cloves garlic, grated
teaspoon chopped fresh oregano or rosemary
Kosher salt
4 ounces fresh mozzarella, thinly sliced
1. Make the dough: Combine the yeast, 1 cup warm
water (about 100) and the sugar in a food processor
and pulse once to combine. Let sit until foamy,
5 to 10 minutes. Add the olive oil; pulse to combine.
Mix the our and 2 teaspoons salt in a medium bowl;
add to the food processor and pulse until the dough
pulls away from the side and gathers around the blade.
2. Turn the dough out onto a lightly oured surface
and form into 2 even balls. Transfer to 2 lightly oiled
bowls; cover with plastic wrap and let rise in a warm
place until doubled in size, 2 to 4 hours. (You can
make the dough ahead; wrap in plastic and refrigerate
up to 1 week or freeze up to 2 months. Bring to room
temperature before using.)
3. Set a pizza stone or large baking sheet on the
lowest oven rack and preheat to 500. Meanwhile,
make the topping: Combine the ricotta, parmesan,
olive oil, garlic, oregano and red pepper akes in a
bowl; season with salt and set aside.
4. Stretch 1 ball of dough into a 12-inch round on a
lightly oured pizza peel or inverted baking sheet.
Spread half of the ricotta mixture on top, leaving a
-inch border. Top with half of the mozzarella, then
brush the edge lightly with olive oil.
5. Slide the pizza onto the hot stone or baking sheet
and bake until the crust is golden and the cheese is
bubbling, 7 to 10 minutes. Transfer to a cutting board
and let cool 2 minutes before slicing. Repeat to make
the second pizza.
We polled Food Network fans to
settle the score: red pizza or white?

PHOTOGRAPHS BY LEVI BROWN
WATERMELON-RASPBERRY GRANITA ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) l SERVES: 4
1 pint raspberries
cup sugar
4 cups cubed seedless watermelon
Juice of 1 lime
1. Combine the raspberries, sugar and cup water in a small saucepan
and bring to a simmer over medium heat. Cook, stirring occasionally,
until the raspberries have completely broken down, about 6 minutes.
2. Press the raspberry mixture through a ne-mesh sieve into a
blender; let cool completely. Add the watermelon and lime juice
and puree until smooth. Pour the mixture into an 8-inch-square
stainless-steel or glass baking dish.
3. Freeze until ice crystals begin forming around the edges, about
45 minutes. Use a fork to scrape the crystals toward the center of
the pan, then continue freezing, scraping every 30 minutes, until
frozen, about 4 hours.
Fun!
Granita is a great
summer party trick.
Try one of these
five flavors.

PIA COLADA GRANITA
ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing)
SERVES: 4
3 cups cubed pineapple
1 cup coconut water
cup cream of coconut
Kosher salt
1. Combine the pineapple, coconut water, cream
of coconut and a pinch of salt in a blender and
puree until smooth. Press through a ne-mesh
sieve into an 8-inch-square stainless-steel or
glass baking dish.
2. Freeze until ice crystals begin forming
around the edges, about 45 minutes. Use a
fork to scrape the crystals toward the center
of the pan, then continue freezing, scraping
every 30 minutes, until frozen, about 4 hours.
Fun
Cooking
GREEN APPLEMINT GRANITA
ACTIVE: 15 min l TOTAL: 25 min (plus 4 hr freezing) l SERVES: 4
cup sugar
1 cup packed fresh mint
1 large Granny Smith apple
Juice of 2 limes
1. Combine the sugar and 2 cups water in a small
saucepan and bring to a simmer over medium
heat. Cook, stirring, until the sugar dissolves,
about 4 minutes; transfer to a blender and let
cool completely.
2. Add the mint to the blender and puree until
smooth. Strain through a ne-mesh sieve
into an 8-inch-square stainless-steel or glass
baking dish. Finely grate the skin of the apple
into the pan (you wont need the rest of the
apple), then stir in the lime juice.
3. Freeze until ice crystals begin forming around
the edges, about 45 minutes. Use a fork to
scrape the crystals toward the center of the pan,
then continue freezing, scraping every 30 minutes,
until frozen, about 4 hours.
Avoid
aluminum
pansthey can
react with the acidic
ingredients and
produce a metallic
taste. Use stainless
steel or glass
instead.
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GRAPEBLACK CURRANT
GRANITA
SERVES: 4
cup black currant juice
cup sugar
1 cups Concord grape juice
1. Combine the currant juice and sugar in a
small saucepan and bring to a simmer over
low heat. Cook, stirring occasionally, until the
sugar dissolves, about 4 minutes. Transfer
to an 8-inch-square stainless-steel or glass
baking dish and let cool completely; stir in
the grape juice.
2. Freeze until ice crystals begin forming
around the edges, about 45 minutes. Use a
fork to scrape the crystals toward the center of
the pan, then continue freezing, scraping every
30 minutes, until frozen, about 4 hours.
Fun
Cooking
MANGO-CHILE GRANITA
SERVES: 4
cup sugar
2 cups mango nectar
1 ripe mango, peeled and cubed
Juice of 2 limes
Kosher salt
Ancho chile powder, for topping
1. Combine the sugar and cup water in
a medium saucepan and bring to a simmer over
medium-high heat. Cook, stirring occasionally,
until the sugar dissolves, about 1 minute;
transfer to a blender and let cool completely.
2. Add the mango nectar, cubed mango, lime
juice and a pinch of salt to the blender and
puree until smooth. Press through a ne-mesh
sieve into an 8-inch-square stainless-steel or
glass baking dish.
3. Freeze until ice crystals begin forming around the
edges, about 45 minutes. Use a fork to scrape the
crystals toward the center of the pan, then continue
freezing, scraping every 30 minutes, until frozen, about
4 hours. Serve topped with chile powder.

it all starts with one wall.
Find the color youre sure to love with samples
designed to inspire condence.

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Lowes.com/ColorStudio

Our test kitchen tackles the trickiest treat of all time: French macaroons.
Fun
Cooking
Impossible
The
Worlds
Most
cookie
Theres a reason most people buy macaroons instead of making them, even when they cost
$3 a pop: Theyre temperamental little buggers. One ever-so-slight change and they can end
up cracked, lumpy or flat as a pancake. The chefs in our test kitchen became obsessed with
getting them right. They made more than 90 batches and finally realized that homemade
macaroons are never going to be pastry-shop perfect, but they can come pretty close if
you follow some basic rules. (1) Use the convection setting on your oven; this helps dry out
the cookies evenly so they wont crack. (2) Dont be heavy-handed with the food coloring; the
delicate batter can handle only the smallest bit of liquid. (3) Follow the directions on the next
page as closely as possible; measure ingredients carefully and dont overmix. Oh, and one
more thing: Weather is also a factor. Dont save this project for a rainy day!
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PHOTOGRAPHS BY LEVI BROWN

Preheat the oven to 300using the
convection setting. Line 3 baking
sheets with silicone mats. Measure the
confectioners sugar and almond flour by
spooning them into measuring cups and
leveling with a knife. Transfer to a bowl;
whisk to combine.
Sift the sugaralmond flour mixture, a little
at a time, through a fine-mesh sieve into a
large bowl, pressing with a rubber spatula
to pass through as much as possible. It will
take a while, and up to 2 tablespoons of
coarse almond flour may be left; just toss it.
Beat the egg whites, cream of tartar and
salt with a mixer on medium speed until
frothy. Increase the speed to medium high;
gradually add the superfine sugar and beat
until stiff and shiny, about 5 more minutes.
Transfer the beaten egg whites to the
bowl with the almond flour mixture. Draw
a rubber spatula halfway through the
mixture and fold until incorporated, giving
the bowl a quarter turn with each fold.
Add the food coloring and extract. Continue
folding and turning, scraping down the bowl,
until the batter is smooth and falls off the
spatula in a thin flat ribbon, 2 to 3 minutes.
Transfer the batter to a pastry bag fitted
with a -inch round tip. Holding the bag
vertically and close to the baking sheet,
pipe 1-inch circles (24 per sheet). Firmly
tap the baking sheets twice against the
counter to release any air bubbles.
Let the cookies sit at room temperature
until the tops are no longer sticky to the
touch, 15 minutes to 1 hour, depending on
the humidity. Slip another baking sheet
under the first batch (a double baking
sheet protects the cookies from the heat).
Bake the first batch until the cookies are
shiny and rise inch to form a foot,
about 20 minutes. Transfer to a rack to cool
completely. Repeat, using a double sheet for
each batch. Peel the cookies off the mats
and sandwich with a thin layer of filling.
FRENCH MACAROONS
ACTIVE: 1 hr l TOTAL: 2 hr 30 min l MAKES: 36
1 cups confectioners sugar
1 cup almond flour
3 large egg whites, at room temperature
teaspoon cream of tartar
Pinch of salt
cup superfine sugar
2 to 3 drops gel food coloring (see next page)
teaspoon vanilla, almond or mint extract
Assorted fillings (see next page)
SPECIAL TOOLS:
Oven with convection setting
4 baking sheets
3 silicone baking mats
Fine-mesh sieve
Pastry bag with -inch round tip
Fun
Cooking
1
2
4
7
3
6
5
8

LAVENDER-honey
Tint the batter with 2 drops violet gel food
coloring; avor with almond or vanilla extract.
For the lling, mix cup mascarpone cheese,
2 tablespoons honey and 1 teaspoon
ground dried lavender.
ALMOND-RASPBERRY
Tint the batter with 2 drops neon pink gel food
coloring; avor with almond extract. Fill with
seedless raspberry jam (youll need about cup).
MINTwhite CHOCOLATE
Tint the batter with 2 drops mint green gel food
coloring; avor with mint extract. For the lling,
microwave 3 ounces chopped white chocolate,
2 tablespoons heavy cream and 1 tablespoon
butter in 30-second intervals, stirring, until
smooth. Stir in teaspoon mint extract and
1 drop mint green gel food coloring.
BLUEBERRY CHEESECAKE
Tint the batter with 3 drops royal blue gel food
coloring; avor with vanilla extract. For the
lling, mix 4 ounces softened cream cheese and
3 tablespoons blueberry jam.
PINEAPPLE
Tint the batter with 2 drops lemon yellow gel
food coloring; avor with vanilla extract. For the
lling, press cup pineapple jam through
a sieve, discarding any large pieces.

F I G 1. 0 CORRE CT WAY T O HOL D PAC K.
F I G 2.0
WRONG WAY T O HOL D PAC K.
Kids will see its good for them.
HELPS PROTECT TEETH
SO
DONT LET THEM KNOW
ITS GOOD FOR THEM.
artful placement
of thumb.
If kids knew Orbit for Kids was accepted by the American Dental Association, they might
not want to chew it. So hand them the pack the correct way, and lets keep it our little secret.
www.OrbitGumForKids.com
The ADA Counci l on Sci ent i f i c Af f ai r s Accept ance of Or bi t
i s based on t he f i ndi ng t hat t he physi cal act i on of chewi ng
Or bi t sugar-f r ee gum f or 20 mi nut es af t er eat i ng, st i mul at es
sal i va f l ow, whi ch hel ps t o pr event cavi t i es by r educi ng
pl aque aci ds and st r engt heni ng t eet h.

Fun
Cooking
Bake something
sweet for Mom:
These cupcakes
come in four
bright citrus
flavors.
fresh
PHOTOGRAPHS BY JOHNNY MILLER

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TRIPLE LEMON CUPCAKES
ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12 cupcakes
FOR THE CUPCAKES
1 cups all-purpose flour
cup sliced almonds
teaspoon baking powder
teaspoon baking soda
teaspoon salt
2 large eggs
1 cup sugar
cup buttermilk
cup vegetable oil
1 tablespoon finely grated lemon zest
2 tablespoons fresh lemon juice
FOR THE FROSTING
cup plus cup sugar
3 large egg whites, at room temperature
2 sticks unsalted butter, cut into pieces,
at room temperature
4 drops yellow food coloring (optional)
1 tablespoon finely grated lemon zest
cup fresh lemon juice (from about 2 lemons)
FOR THE CANDIED ZEST
4 lemons
cup sugar
1. Make the cupcakes: Preheat the oven to 350 and line a
mufn pan with 12 cupcake liners. Combine the our and
almonds in a food processor and pulse until the almonds are
nely ground, about 1 minute. Add the baking powder, baking
soda and salt and pulse to combine.
2. Whisk the eggs, sugar, buttermilk, vegetable oil and lemon
zest and juice in a large bowl. Add the our mixture and whisk
until just combined. Divide the batter among the mufn cups,
lling them three-quarters of the way. Bake until a toothpick
inserted into the centers comes out clean, 16 to 18 minutes. Let
cool in the pan 5 minutes; remove to a rack to cool completely.
3. Make the frosting: Combine cup sugar and cup water
in a small saucepan; cook over medium-high heat until a
candy thermometer registers 240, about 12 minutes. Beat the
egg whites in a large bowl with a mixer on medium speed until
foamy; increase the speed to medium high and beat until soft
peaks form, 2 minutes. Sprinkle in the remaining cup sugar
and beat until stif peaks form, 3 minutes. With the mixer
running, slowly pour in the sugar syrup and beat until cool and
glossy, 8 to 10 minutes.
4. Add the butter a little at a time, beating until incorporated.
(Its OK if the mixture looks curdled at rst; continue beating.)
Beat in the food coloring, then add the lemon zest and juice
and beat until smooth, 2 more minutes.
5. Make the candied zest: Remove the lemon zest with a
vegetable peeler and slice into thin strands. Place in a small
saucepan, cover with water and bring to a simmer over high
heat. Drain the zest and return it to the saucepan; cover
with water and repeat 2 more times. Bring the sugar and
cup water to a bare simmer in a separate saucepan, stirring
until the sugar dissolves. Add the lemon zest strands and
cook over low heat, 20 minutes. Drain the zest and arrange in
clusters on a parchment-lined baking sheet; let dry.
6. Frost the cupcakes and top with the candied lemon zest.

Fun
Cooking
CANDIED GRAPEFRUIT CUPCAKES ACTIVE: 1 hr l TOTAL: 2 hr l MAKES: 12 cupcakes
FOR THE CANDIED ZEST
1 red grapefruit
3 tablespoons elderflower liqueur (such as St-Germain)
cup granulated sugar
FOR THE CUPCAKES
1 teaspoons baking powder
teaspoon salt
1 stick unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoon finely grated red grapefruit zest
cup milk
FOR THE FROSTING
2 drops red food coloring (optional)
1 tablespoon finely grated red grapefruit zest,
plus segments for topping
2 tablespoons elderflower liqueur (such as St-Germain)

1. Make the candied zest: Remove the grapefruit zest with a vegetable
peeler and slice into thin strands. Place in a saucepan; cover with water
and bring to a simmer. Drain the zest and return to the saucepan; cover
with water and repeat 2 more times. Set the zest aside. Juice the grapefruit
into the saucepan, reserving 1 tablespoon for the frosting. Add the liqueur
and granulated sugar; bring to a simmer over medium-high heat, stirring
to dissolve the sugar. Add the zest, reduce the heat to low and simmer
20 minutes. Remove with a slotted spoon; set aside. Reserve the syrup.
2. Make the cupcakes: Preheat the oven to 350 and line a mufn pan
with 12 cupcake liners. Whisk the our, baking powder and salt in a
medium bowl. Beat the butter and granulated sugar in a large bowl with
a mixer on medium-high speed until light and ufy, about 5 minutes.
Beat in the eggs, one at a time, then beat in the vanilla and the grated
grapefruit zest. Reduce the speed to medium and add the our mixture
in 3 additions, alternating with the milk, beginning and ending with
the our mixture; beat until the batter just comes together.
3. Divide the batter among the mufn cups, lling each two-thirds of the
way. Bake until a toothpick inserted into the centers comes out clean,
18 minutes. Poke a few holes in each cupcake with a toothpick. Reheat
the grapefruit syrup; brush generously over the cupcakes (reserve the
remaining syrup). Remove the cupcakes to a rack to cool completely.
4. Make the frosting: Beat the butter in a large bowl with a mixer on
medium-high speed until ufy, about 2 minutes. Add the confectioners
sugar, food coloring, grated grapefruit zest, liqueur and the reserved
1 tablespoon grapefruit juice; beat until smooth, about 3 minutes.
5. Spread the frosting on the cupcakes. Dip grapefruit segments in the
remaining syrup and set on the cupcakes; top with the candied zest.

KEY LIME CUPCAKES
ACTIVE: 1 hr l TOTAL: 1 hr 40 min l MAKES: 12 cupcakes
FOR THE LIME CURD
1 large egg plus 1 egg yolk
cup fresh Key lime juice (from about 8 Key limes)
2 teaspoons cornstarch
4 tablespoons unsalted butter, cut into pieces
1 teaspoon grated Key lime zest (from about 2 Key limes)
Pinch of salt
FOR THE CUPCAKES
12 chocolate wafer cookies
12 tablespoons unsalted butter, at room temperature
teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 teaspoon grated Key lime zest
2 tablespoons fresh Key lime juice (from about 4 Key limes)
cup buttermilk
FOR THE FROSTING
cup sour cream
1 tablespoon fresh Key lime juice
Pinch of salt
Key lime slices and grated zest, for topping
Key limes are
smaller and more
tart than regular
limes. If you cant
find them, look for
bottled Key lime juice
and use regular
lime zest.
1. Make the lime curd: Combine the granulated sugar, egg and egg yolk,
lime juice and cornstarch in a small saucepan. Cook over medium-low
heat, whisking, until thick enough to coat a spoon, 8 to 10 minutes. Remove
from the heat and whisk in the butter, a little at a time, until smooth. Strain
through a ne-mesh sieve into a bowl, then stir in the lime zest and salt. Set
in a larger bowl of ice and stir until the curd is completely cool. Press plastic
wrap directly onto the surface; refrigerate until ready to use.
2. Make the cupcakes: Preheat the oven to 350 and line a mufn pan
with 12 cupcake liners. Pulse the wafer cookies in a food processor until
nely ground. Melt 2 tablespoons butter; add to the processor and pulse
until the mixture comes together. Press about 1 tablespoon crumbs into
each mufn cup.
3. Sift the our, baking powder, baking soda and salt into a medium
bowl; set aside. Combine the remaining 10 tablespoons butter and the
granulated sugar in a large bowl and beat with a mixer on medium-high
speed until ufy, 5 minutes. Reduce the speed to low; beat in the eggs,
one at a time. Add the vanilla, lime zest and juice and beat until well
combined. Add the our mixture in 3 additions, alternating with the
buttermilk, beginning and ending with the our mixture. Increase the
speed to medium high and mix until combined.
4. Divide the batter among the prepared mufn cups, lling each about
three-quarters of the way. Bake until a toothpick inserted into the centers
comes out clean, 20 to 22 minutes. Remove to a rack; let cool completely.
5. Make the frosting: Beat the butter in a large bowl with a mixer on
medium-high speed until ufy, 5 minutes. Reduce the speed to low and
beat in the confectioners sugar. Increase the speed to medium high; add
the sour cream, lime juice and salt and beat until ufy, 2 more minutes.
6. Place the lime curd in a pastry bag tted with a -inch tip. Insert the tip
into the center of each cupcake and squeeze to ll. Frost the cupcakes, then
pipe more lime curd on top. Top with lime slices and zest.

Fun
Cooking
ORANGE CREAM CUPCAKES
ACTIVE: 1 hr l TOTAL: 1 hr 40 min
MAKES: 12 cupcakes
FOR THE CUPCAKES
teaspoon salt
12 tablespoons (1 sticks) unsalted
butter, melted
2 teaspoons finely grated orange zest
cup milk
FOR THE FROSTING
cup fresh orange juice (from about
2 oranges)
1 8-ounce package cream cheese,
at room temperature
10 tablespoons unsalted butter, cut into
pieces, at room temperature
1 cup confectioners sugar
teaspoon vanilla extract
2 teaspoons finely grated orange zest
3 drops yellow food coloring (optional)
1 drop red food coloring (optional)
Store-bought candied orange zest, for topping
1. Make the cupcakes: Preheat the oven to 350 and
line a mufn pan with 12 cupcake liners. Whisk the
our, baking powder and salt in a medium bowl.
2. Beat the eggs and granulated sugar in a large
bowl with a mixer on medium-high speed until
pale and ufy, about 2 minutes. Reduce the speed
to medium low; slowly beat in the melted butter,
then add the orange zest and vanilla.
3. Beat in the our mixture in 2 additions,
alternating with the milk, beginning and ending
with the our mixture; beat until just combined
(do not overmix).
4. Divide the batter evenly among the mufn
cups, lling each about two-thirds of the way.
Bake until a toothpick inserted into the centers
comes out clean, about 18 minutes. Let cool
5 minutes, then remove the cupcakes to a rack
to cool completely.
5. Meanwhile, make the frosting: Bring the
orange juice to a boil in a saucepan; reduce the
heat to medium and simmer until reduced to
1 tablespoons, about 8 minutes. Let cool.
6. Beat the cream cheese in a large bowl with a
mixer on medium-high speed until smooth and
ufy. Beat in the butter, a little at a time, until
smooth. Reduce the mixer speed to low; sift the
confectioners sugar into the bowl and beat until
smooth. Add the vanilla, the cooled orange syrup,
orange zest and food coloring and beat on medium
speed until combined. Refrigerate until spreadable,
about 15 minutes. Spread the frosting on the
cupcakes; top with candied orange zest.
We used
Freshware reusable
silicone cupcake
liners ($13 for a
mixed set of 12)
look for them on
amazon.com.

DID YOU
KNOW?
DID YOU KNOW To slow
ripening, refrigerate avocados
from Mexico until a few days
before use. For speedier
ripening, keep in a closed
paper bag.
ADVERTISEMENT
Reinvent a Classic
Spice up your next shindig with
this timeless favorite. It will feed a
crowd and have them loving your
bacon-added spin on the dip.
NUEVO 7-LAYER DIP
Ingredients
1 can (16 ounces) refried pinto beans
cup light sour cream
1 small red tomato, cut into small dice
1 large avocado from Mexico
1 tablespoon fresh lime juice
1 teaspoon green hot sauce
teaspoon kosher or ne sea salt
cup shredded jack and cheddar cheese blend
cup (3 strips) cooked bacon, cut into small pieces
2 tablespoons minced green onion
Tortilla chips
Instructions
Spread beans in an even layer about inch thick
around the bottom of a large serving bowl. Lightly
spread sour cream over the beans, about inch
from the edge. Arrange diced tomato in an even
layer over the sour cream. Roughly mash avocado
with the lime juice, hot sauce and salt. Carefully
spread in an even layer over tomatoes to about
inch from the edge. Sprinkle cheese on the
avocado. Scatter bacon on the cheese, followed by
green onions across the top.
SERVES 6 TO 8
YOU CAN DO EVEN MORE WITH AVOCADOS
FROM MEXICO. FIND INSPIRING RECIPES AT
AVOCADOSFROMMEXICO.COM.
FIESTA FUN FIEST
T amas This is not your mama
guacam os from gu amole. Use avocado
Mexico t started. to get the party s
NEW CHIPS
Why not try a new
chip with your dip?
Think sweet potato,
black bean or pita
chips next time.
FRESH STICKS
Watching your waist-
line? Pair your dip with
cucumber, carrot or
bell pepper sticks to
keep that gure.
MIX IT IN
Want to put a new
spin on avocado dip?
Mix in pomegranate
seeds, chopped
jicama or corn kernels.
INSTRUCTIONS
Mash together 1 tablespoon of the cilantro,
1 teaspoon of the onion, 1 teaspoon of the
chilies and teaspoon of salt in the bottom
of a molcajete or medium-size bowl. Add the
avocados and gently mash with a fork until
chunky-smooth. Fold the remaining cilantro,
onion and chilies into the mixture. Stir in
the tomato and the lime juice, adjust the
seasonings to taste and serve with a basket
of warm corn tortilla chips.
GUACAM-OL
INGREDIENTS
2 tablespoons nely chopped fresh
cilantro leaves
2 teaspoons nely chopped yellow onion
2 teaspoons minced jalapeo or serrano
chilies, seeds and membranes removed,
if desired
2 large ripe avocados from Mexico, peeled
and pitted
2 tablespoons cored, pitted and nely
chopped plum tomato (1 small tomato)
2 teaspoons freshly squeezed lime juice
Kosher or coarse salt
Warm tortilla chips, for serving

Find us on
Find tasty avocado recipes at:
avocadosfrommexico.com
I taste great
with almost
everything.

G
raduates
G
rabbers.
D
elicious, nutritious
pouches for toddlers on the go go go.
Learn more at gerber.com

Weeknight
Cookng
Try new dinners from our test kitchen,
with easy sides to match.
Make steak
stir-fry in
35 minutes.
See page 100.
PHOTOGRAPHS BY ANTONIS ACHILLEOS
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Lets Make...
SWEET ITALIAN CHICKEN SAUSAGE PANZANELLA
picnic in the park better.
INGREDIENTS
1-12 oz pkg al fresco Sweet
Italian Chicken Sausage
3 oz day-old Italian bread,
cut into bite-size pieces
3 cups tomatoes,
cut into bite-size pieces
1-2.25 oz can black olives,
sliced and drained
1/4 cup scallions, finely chopped
2/3 cup red wine vinaigrette
1/2 cup Parmesan cheese,
shredded
1/3 cup chopped fresh basil
2 cups romaine lettuce
INSTRUCTIONS
Spread bread onto baking
sheet. Allow bread to dry
slightly while preparing
other ingredients. Grill
sausage for about 7 to 9
minutes until browned. Cool
slightly and cut into bite-size
chunks. In a large bowl, stir
tomatoes, olives, scallions
and vinaigrette together.
Add bread and sausage. Toss
to coat. Add Parmesan and
chopped basil. Arrange 1/2
cup romaine on each plate
and spoon salad atop lettuce.
Garnish with extra basil.
Servings: 4 Ready in 30 minutes
70% Less Fat
THAN PORK SAUSAGE
For more recipes
and a $1 coupon, visit
alfrescoallnatural.com

Weeknight
Cooking
GRILLED STEAK AND ASPARAGUS
WITH ORZO
ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4
3 tablespoons extra-virgin olive oil, plus more for brushing
1 clove garlic, grated
1 teaspoon chopped fresh thyme
1 pounds skirt steak, trimmed and cut into 4 pieces
Kosher salt and freshly ground pepper
1 bunch asparagus, trimmed
1 cup orzo (about 8 ounces)
cup half-and-half
cup grated gruyre cheese (about 2 ounces)
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh scallions or chives
1. Combine 2 tablespoons olive oil, the garlic and thyme in a small
bowl; brush on the steak, then season with salt and pepper. Toss
the asparagus with the remaining 1 tablespoon olive oil and season
with salt and pepper.
2. Bring a pot of salted water to a boil. Add the orzo and cook as the
label directs; drain and return to the pot. Add the half-and-half and
cook over medium heat, stirring, until slightly thickened, about 1 minute.
Remove from the heat; stir in the gruyre. Season with salt and pepper.
3. Meanwhile, heat a grill pan over medium heat and brush with
olive oil. Grill the steak 3 to 4 minutes per side for medium rare;
transfer to a plate. Wipe of the grill pan. Grill the asparagus, turning
occasionally, until marked, 4 minutes; drizzle with the lemon juice.
Slice the steak and serve with the asparagus and orzo. Top the orzo
with the scallions.
Per serving: Calories 733; Fat 35 g (Saturated 13 g); Cholesterol 116 mg;
Sodium 299 mg; Carbohydrate 49 g; Fiber 4 g; Protein 54 g
ITALIAN FRIED CHICKEN
2 cloves garlic, grated
cup milk
teaspoon paprika
teaspoon dried oregano
4 skin-on, bone-in chicken breasts (3 pounds), halved crosswise
1 bulb fennel, cored and thinly sliced, plus 1 tablespoon
chopped fronds
1 romaine heart, thinly sliced
1 cup roughly chopped fresh parsley
1 cup extra-virgin olive oil
Juice of 1 lemon
1 cups peanut oil, for frying
1. Combine the our, half of the garlic, 1 teaspoon salt and a few
grinds of pepper in a large bowl; set aside. Combine the milk, paprika,
oregano, the remaining garlic, 1 teaspoon salt and a few grinds of
pepper in another large bowl. Add the chicken, turning to coat; set
aside 15 minutes.
2. Toss the fennel and fronds, romaine, parsley, 2 tablespoons olive oil,
the lemon juice, and salt and pepper to taste in a bowl.
3. Heat the remaining cup plus 2 tablespoons olive oil and the peanut
oil in a large cast-iron skillet over high heat until a deep-fry thermometer
registers 350. Dredge the chicken in the our mixture; add to the skillet
skin-side down. Fry 8 minutes. Flip; reduce the heat to medium high.
Fry until golden and cooked through, 8 more minutes. Transfer to a
rack. Blot with paper towels; season with salt. Serve with the salad.

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FETTUCCINE WITH SALMON
AND SNAP PEAS
Kosher salt
12 ounces fettuccine
8 ounces snap peas, strings removed, cut into thirds
4 tablespoons unsalted butter
1 shallot, thinly sliced
1 12-ounce skinless wild salmon fillet, cut into 2-inch pieces
Freshly ground pepper
cup chopped mixed herbs (such as dill, parsley and/or chives)
Juice of lemon
1. Bring a large pot of salted water to a boil. Add the pasta and cook
as the label directs, adding the snap peas during the last 2 minutes of
cooking. Reserve 1 cup of the cooking water, then drain.
2. Meanwhile, heat 2 tablespoons butter in a large skillet over
medium-high heat. Add the shallot and cook, stirring, until slightly
softened, about 2 minutes. Add the salmon; season with teaspoon
salt and a few grinds of pepper. Cook, turning once, until the salmon is
just cooked through, about 3 minutes. Transfer to a plate.
3. Add the pasta and snap peas to the skillet along with cup of the
reserved pasta cooking water, the remaining 2 tablespoons butter, the
herbs and lemon juice. Cook, tossing and adding more of the reserved
cooking water if necessary, until the pasta is coated, about 1 more
minute. Season with salt and pepper. Top with the salmon.
DONE IN
25
MINUTES
ASIAN PORK LETTUCE WRAPS
1 cups white rice
2 teaspoons vegetable oil, plus more for brushing
cup low-sodium soy sauce
1 tablespoon Sriracha (Asian chile sauce), plus more for drizzling
1 teaspoons grated peeled ginger
1 large pork tenderloin (about 1 pounds), halved lengthwise
2 carrots, diced
English cucumber, diced
2 tablespoons fresh lime juice, plus wedges for serving
2 teaspoons packed light brown sugar
12 large Bibb or Boston lettuce leaves
Chopped fresh cilantro, for topping
1. Combine the rice and 1 cups water in a medium saucepan; bring
to a simmer over medium-high heat and cook until most of the water
is absorbed, about 4 minutes. Reduce the heat to low; cover and
continue cooking until all of the water is absorbed, about 12 more
minutes. Uncover and transfer to a large bowl to cool slightly.
2. Preheat a large grill pan or grill over medium heat and brush with
oil. Combine 2 tablespoons soy sauce, the vegetable oil, 1 teaspoons
Sriracha and 1 teaspoon ginger in a bowl; rub all over the pork. Transfer
the pork to the grill pan; cook about 8 minutes per side for medium
doneness. Transfer to a cutting board and let rest 5 minutes; thinly slice.
3. Stir the remaining 2 tablespoons soy sauce, 1 teaspoons Sriracha
and teaspoon ginger into the rice. Add the carrots, cucumber, lime
juice and brown sugar and toss. Serve the rice and pork in the lettuce
leaves; top with cilantro and drizzle with more Sriracha. Serve with
lime wedges.
Weeknight
Cooking
LOW-
CALORIE
DINNER

THE NEW KITCHENAID
DISHWASHER ELIMINATES THE NEED TO SOAK AND PRE-SCRUB.

With the ProScrub
Trio Option, you have 60 targeted spray jets to blast away any
sticky, baked-on mess. Go to kitchenaid.com/dishwashers for more information.

Weeknight
Cooking
GRILLED SPINACH-ARTICHOKE
SANDWICHES
1 small red onion, quartered and thinly sliced
cup apple cider vinegar
Kosher salt
2 tablespoons extra-virgin olive oil, plus more
for brushing and drizzling
1 14-ounce can artichoke hearts, drained and roughly chopped
1 5-ounce package baby spinach (about 8 cups)
1 cup grated asiago cheese (about 4 ounces)
cup crumbled goat cheese (about 2 ounces)
cup mayonnaise
8 -inch-thick slices crusty bread
2 cups quartered Campari or other small vine-ripened tomatoes
cup roughly chopped fresh parsley
1. Combine half of the onion, the vinegar and a pinch of salt in a medium
microwave-safe bowl. Microwave until hot; set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the
remaining onion and cook, stirring, 3 minutes. Add the artichokes
and heat through, 4 minutes. Stir in half of the spinach and cook until
wilted, 2 more minutes. Remove from the heat and stir in the asiago,
goat cheese, mayonnaise and the remaining spinach.
3. Heat a grill pan over medium heat. Sandwich the spinach-artichoke
mixture between the bread slices. Brush the sandwiches with olive
oil and add to the grill pan. Grill 3 minutes per side. Let rest 2 minutes;
cut in half.
4. Drain the reserved onion. Drizzle with olive oil, then add the tomatoes,
parsley, and salt and pepper to taste; toss. Serve with the sandwiches.
Sodium 1,083 mg; Carbohydrate 42 g; Fiber 4 g; Protein 18 g
SESAME STEAK STIR-FRY
2 tablespoons packed light brown sugar
2 tablespoons low-sodium soy sauce
2 teaspoons cornstarch
2 tablespoons toasted sesame oil
8 ounces top round steak, thinly sliced against the grain
2 bunches scallions, cut into 1-inch pieces
English cucumber, quartered and cut into -inch pieces
head napa cabbage, cut into 1-inch-thick strips
1 cup shredded carrots (about 2)
1 tablespoon minced peeled ginger
2 red jalapeo peppers, halved, seeded and thinly sliced
3 cups cooked white rice, for serving
1. Whisk the brown sugar, soy sauce, cornstarch, 2 tablespoons water
and 2 teaspoons sesame oil in a bowl. Add the steak and toss.
2. Heat a large skillet over high heat; add 2 teaspoons sesame oil.
Add the scallions, cucumber and cabbage; stir-fry until the vegetables
start softening, about 2 minutes. Add the carrots and cup water;
cook, stirring, until the water evaporates and the vegetables are
tender, 2 to 3 minutes. Transfer to a bowl; wipe out the skillet.
3. Heat the remaining 2 teaspoons sesame oil in the skillet over
medium-high heat. Add the ginger and jalapeos; stir-fry 30 seconds.
Transfer the steak to the skillet using a slotted spoon; stir-fry until
browned, 2 to 3 minutes.
4. Whisk cup water into the steak marinade; add to the skillet and
cook, stirring, until thick, about 2 minutes. Return the vegetables to
the skillet and heat through. Serve over rice.
LOW-
CALORIE
DINNER

Coveted by sun-seekers for its white
sandy beaches, award-winning golf courses,
exotic wildlife and tropical wetlands, Naples is
also distinguished by its world-famous, mouth-
watering cuisine. To truly appreciate Naples,
Marco Island and the Everglades, immerse yourself in its Floribbean
culture with cuisine that features farm-to-table produce and seafood
sourced from the local waters. From fresh-caught sh and stone crab
claws to citrus-spiked recipes and traditional Southern comfort foods
simply step out of your hotel for a delectable array of dining options
that range from laid back to white linen. Whether you choose a spot on
the beach or one of Naples locally owned, one-of-a-kind restaurants,
youll nd something for every palate. Many of the Paradise Coasts
world-renowned restaurants do suggest reservations, so call ahead to
guarantee your table.
A Delicious
DESTINATION
SHARE A TASTE OF PARADISE
ParadiseRefined. com

Casual coastal fare of
fresh-caught seafood.
Farm-to-fork spreads of fruits
and vegetables t for a king.
Home-style favorites and
baked-from-scratch Amish pies.
Waterside dining and cozy cafs. One-of-a-kind
four-diamond restaurants and neighborhood bistros.
Sarasota Countys culinary oferings pair nicely with the
Gulf of Mexicos stunning sunsets and sparkling azure
waters. Indulge in it all at the 9th annual Savor Sarasota
Restaurant Week, June 114, presenting special prices
for three-course menus at more than 30 restaurants.
SavorSarasota.com
A Delicious
DESTINATION
VACATION IN VIVID COLOR.
Go Beyond the Beaches
.
SavorSarasota.com or call 1.855.788.7010
Siesta Beach is One of Americas Top Beaches!
In Sarasota, youll witness an array of color. View vibrant hues
at The Ringling Museums, Theater & Gardens, or go green at
Myakka River State Park. Enjoy endless shades of shopping,
entertainment and Zagat
- rated dining plus avorful festivals

like the annual Savor Sarasota Restaurant Week. Whatever
your taste, Sarasota and surrounding areas can cater to it.

With warm weather on the way, its a wonderful time to indulge all of your senses with a
satisfying sweet and healthy dessert that not only looks great, but is refreshing and reminds you of summer. Just a few
simple Fresh From Florida ingredients will brighten everyones day. The sweetness of Florida mangoes, coupled with
Florida seedless watermelon and the added tanginess of Florida blueberries, will have everyone asking for seconds.
For more recipes visit FreshFromFlorida.com. Remember...delicious is always served Fresh From Florida.
Florida Fruit Salad
2 limes, juiced
2 tablespoons honey
1 small pinch sea salt
2 mangoes, peeled and diced large
seedless watermelon (depending on size), peeled, large dice
1 pint blueberries, rinsed
cup fresh mint, hand torn
Fresh citrus for serving, sliced
In a medium-size mixing bowl, add lime juice, honey and salt. Stir the
mixture to get the avors working. Add the remaining ingredients and
gently stir. Keep fruit salad refrigerated until time to serve. Serve with
fresh-sliced citrus.
Florida Key Lime Pie Topped with Blueberries
Graham Cracker Crust
1 cups nely crushed graham cracker crumbs
cup unsalted butter, melted
1 tablespoon Florida sugar
Preheat oven to 350. In a medium-size mixing bowl, combine graham
cracker crumbs, butter and sugar. Stir ingredients to combine. Press the
graham mixture into the bottom and sides of a 9-inch pie pan to form an
even layer. Bake for 10 minutes. Let cool completely. Set aside.
Key Lime Pie Filling
1 14-ounce can sweetened condensed milk
4 large egg yolks
cup fresh-squeezed key lime juice
3 teaspoons fresh key lime zest
Preheat oven to 325. In a medium-size mixing bowl, combine condensed
milk, egg yolks, key lime juice and key lime zest. Use a whisk to make sure
all ingredients are combined. They will naturally thicken slightly. Pour key
lime pie lling mixture into the cooled Graham Cracker Crust. Bake pie for
10 to 15 minutes or until it looks almost set. Remove pie from oven and let
cool to room temperature. Cover pie and refrigerate, as it is best served
cold. Top pie with Florida Blueberry Topping.
Florida Blueberry Topping for Key Lime Pie
2 cups Florida blueberries
cup orange marmalade
cup water
Heat the orange marmalade and water in a small saucepan over medium
heat until completely melted. Arrange blueberries in a single layer over
the key lime pie. Using a pastry brush, brush a layer of melted marmalade
over the blueberries. Let cool.
A Delicious
DESTINATION

Weeknight
Cooking
DIJON TURKEY TV DINNER
1 pound Yukon gold potatoes, cut into -inch cubes
Kosher salt
3 scallions, chopped
4 turkey cutlets (about 1 pound)
1 teaspoons smoked paprika
2 tablespoons vegetable oil
1 cup low-sodium chicken broth
1 tablespoon dijon mustard
4 tablespoons cold unsalted butter, diced
2 cups frozen peas (about 10 ounces), thawed
1 lemon (half zested, half cut into wedges)
2 tablespoons chopped fresh parsley
1. Put the potatoes in a pot and cover with water by 1 inch; season with
salt. Bring to a boil. Reduce the heat to medium and simmer until tender,
about 8 minutes, adding the scallions during the last minute. Drain.
2. Meanwhile, season the turkey with the paprika, teaspoon salt
and a few grinds of pepper. Heat the vegetable oil in a large skillet over
medium heat. Add the turkey and cook until browned and cooked
through, about 3 minutes per side; remove to a plate.
3. Add the broth to the skillet, scraping the pan with a wooden spoon.
Cook until reduced by half, about 5 minutes. Stir in the mustard and
half of the butter. Season with salt and pepper; set aside.
4. Melt the remaining butter in the pot used for the potatoes over
medium heat. Add the potatoes, cup water, the peas, lemon zest,
parsley and a pinch each of salt and pepper. Cook until the peas are
tender, 3 minutes. Serve with the turkey, pan sauce and lemon wedges.
LOW-
CALORIE
DINNER
BURGERS WITH FRIED EGGS AND GRITS
1 avocado, diced
cup tomatillo salsa
cup quick-cooking grits
1 cups grated sharp cheddar cheese (about 6 ounces)
1 pound lean ground beef
1 bunch scallions, chopped
1 to 2 red jalapeo peppers, seeded and thinly sliced
1 5-ounce package baby kale (about 8 cups)
4 large eggs
1. Combine the avocado and salsa in a small bowl; set aside. Whisk
2 cups water, the grits, 1 teaspoon salt and a few grinds of pepper
in a microwave-safe bowl. Cover with plastic wrap and pierce a few
times with a knife; microwave until thickened, 8 minutes. Uncover
and microwave until creamy, 4 to 5 more minutes. Whisk in the
cheese. Cover and set aside.
2. Meanwhile, form the beef into four -inch-thick patties. Heat a large
cast-iron skillet over medium-high heat; sprinkle the skillet with
1 teaspoon salt. Add the patties and cook 4 to 5 minutes per side
for medium doneness. Transfer to a plate and tent with foil.
3. Add the scallions and jalapeos to the skillet. Cook, stirring, until
tender, 2 minutes. Add the kale; stir until wilted. Transfer to a bowl.
4. Wipe out the skillet. Add the butter and swirl to melt. Add the eggs
and fry as desired; set on top of the burgers. Whisk the grits, adding
hot water to loosen, if necessary. Divide among plates and top with
the kale mixture and avocado salsa. Serve with the burgers.
Sodium 1,596 mg; Carbohydrate 47 g; Fiber 7 g; Protein 49 g

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Weeknight
Cooking
DONE IN
25
MINUTES
LOW-
CALORIE
DINNER
GREEK SALAD PENNE
Kosher salt
12 ounces penne pasta (preferably spinach-flavored)
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 yellow bell pepper, cut into -inch strips
1 15-ounce can chickpeas, drained and rinsed
4 cloves garlic, thinly sliced
teaspoon red pepper flakes
cup pitted kalamata olives, rinsed and chopped
5 cups baby arugula (about 3 ounces)
1 tablespoon fresh oregano
cup crumbled feta cheese (about 3 ounces)
1. Bring a large pot of salted water to a boil. Add the pasta and cook
as the label directs. Reserve cup cooking water, then drain.
2. Meanwhile, heat the olive oil in a Dutch oven or large pot
over medium-high heat. Add the bell pepper and cook, stirring
occasionally, until just tender, about 3 minutes. Add the chickpeas,
garlic, red pepper akes and teaspoon salt and cook, stirring
occasionally, until the garlic is lightly browned, about 3 minutes.
3. Add the olives, pasta and the reserved pasta cooking water to the
pot; cook 1 minute. Remove from the heat and stir in the arugula and
oregano until wilted. Season with salt and pepper. Top with the feta
and drizzle with olive oil.
TILAPIA-SEAFOOD STEW
3 tablespoons extra-virgin olive oil
1 onion, chopped
1 stalk celery, thinly sliced
4 cloves garlic, thinly sliced
1 28-ounce can no-salt-added tomatoes, crushed by hand
cup dry white wine
1 pounds mussels, scrubbed and debearded
12 ounces tilapia, cut into 8 pieces
4 slices ciabatta or country bread

1. Heat 2 tablespoons olive oil in a Dutch oven or large pot over
medium-high heat. Add the onion, celery and garlic and cook, stirring
occasionally, until the vegetables soften, about 5 minutes. Add the
tomatoes, teaspoon salt and a few grinds of pepper. Cook, stirring
occasionally, until thickened, about 8 minutes.
2. Add cup water, the wine and red pepper akes to the pot and
bring to a simmer. Add the mussels and tilapia; cover and cook until
the mussels open and the tilapia is cooked through, about 5 minutes.
(Discard any unopened mussels.) Season with salt and pepper.
Gently stir in the parsley.
3. Meanwhile, preheat the broiler. Arrange the bread on a baking
sheet and brush with the remaining tablespoon olive oil. Broil until
toasted, about 3 minutes. Serve with the seafood stew.

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cooled and washed in one regular dishwasher cycle.

Weeknight
Cooking
Kids
MEAL
LEMON-GARLIC PORK CHOPS
WITH PARMESAN TATER TOTS
1 pound frozen Tater Tots
2 tablespoons grated parmesan cheese
12 ounces green beans, trimmed and halved
Finely grated zest and juice of 1 lemon
4 -inch-thick boneless center-cut pork chops (1 pounds)
3 cloves garlic, finely chopped
cup low-sodium chicken broth
1. Bake the Tater Tots as the label directs. Transfer to a bowl; add the
parmesan, season with salt and pepper and toss. Set aside.
2. Meanwhile, bring a medium pot of salted water to a boil. Add
the green beans and cook until tender, about 5 minutes. Drain and
transfer to a medium bowl; toss with 1 tablespoon butter, the lemon
zest, and salt and pepper to taste. Cover to keep warm.
3. Heat the olive oil in a large skillet over medium-high heat. Season
the pork chops with salt and pepper; add to the skillet and cook until
browned, about 4 minutes per side. Transfer to a plate and let rest.
4. Add the garlic to the skillet and cook until lightly browned, about
30 seconds. Add the lemon juice and chicken broth; cook until reduced
by half, about 3 minutes. Swirl in the remaining 3 tablespoons butter.
Spoon the pan sauce over the pork chops and serve with the Tater Tots
and green beans.
MUSHROOM FRITTATA
WITH ENDIVE SALAD
8 large eggs
8 ounces assorted mushrooms, sliced
1 bunch scallions, chopped
cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
cup grated gruyre cheese (about 3 ounces)
4 heads endive, sliced crosswise
3 Campari or other small vine-ripened tomatoes, chopped
Juice of lemon

1. Set a rack in the upper third of the oven; preheat to 450. Whisk the
eggs in a large bowl until foamy. Heat 1 tablespoon olive oil in a large
nonstick ovenproof skillet over medium-high heat. Add the mushrooms
and cook, stirring occasionally, until golden, 3 to 4 minutes. Reduce
the heat to medium. Add the butter, scallions, parsley, tarragon,
teaspoon salt and a few grinds of pepper. Cook until the scallions
are wilted, about 3 minutes.
2. Pour the beaten eggs into the skillet in an even layer and cook
until they start browning, about 3 minutes; sprinkle with the cheese.
Transfer the skillet to the oven and bake until set, about 5 minutes.
3. Meanwhile, combine the endive and tomatoes in a bowl. Add
the lemon juice, the remaining 2 tablespoons olive oil, and salt and
pepper. Toss and serve with the sliced frittata.
LOW-
CALORIE
DINNER

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Weeknight
Cooking
MEXICAN CHICKEN SALAD
red onion, thinly sliced
1 bunch cilantro, leaves picked
1 cup crumbled Cotija or feta cheese (about 4 ounces)
cup buttermilk
Juice of 1 lime, plus wedges for serving
2 red jalapeo peppers, halved, seeded and thinly sliced
Kosher salt
12 cups chopped mixed salad greens (such as romaine
and watercress)
3 cups shredded rotisserie chicken breast (skin removed)
2 cups chopped peeled jicama
cup thinly sliced radishes
4 corn tortillas, warmed
1. Put the red onion in a small bowl and cover with cold water; set
aside at least 15 minutes. Meanwhile, make the dressing: Combine
half each of the cilantro and cheese in a food processor or blender;
add the buttermilk, lime juice and about one-quarter of the sliced
jalapeos and puree. Season with salt.
2. Toss the salad greens with the remaining cilantro and half of the
dressing in a large bowl. Drain the red onion and squeeze dry. Serve
the salad topped with the onion, chicken, jicama, radishes and the
remaining sliced jalapeos, cheese and dressing. Serve with tortillas
and lime wedges.
LOW-
CALORIE
DINNER
LOW-
CALORIE
DINNER
MIDDLE EASTERN RICE AND LENTILS
2 cups shredded carrots (about 4)
2 tablespoons fresh lemon juice
2 teaspoons ground cumin
Kosher salt and freshly ground black pepper
cup extra-virgin olive oil
1 onion, halved and thinly sliced
2 cloves garlic, finely chopped
teaspoon ground cinnamon
teaspoon cayenne pepper
1 cups basmati rice
1 15-ounce can lentils, drained and rinsed
cup low-fat plain Greek yogurt
Chopped fresh cilantro, for topping
1. Toss the carrots with the lemon juice, teaspoon each cumin and
salt, and a few grinds of black pepper in a bowl; set aside.
2. Heat the olive oil in a medium saucepan over medium-high heat.
Add the onion and cook, stirring often, until deep golden brown,
about 12 minutes. Using a slotted spoon, remove about half of the
onion to a paper towellined plate; set aside.
3. Add the garlic, cinnamon, cayenne and the remaining 1 teaspoons
cumin to the pan with the remaining onion. Cook, stirring, 1 minute.
Stir in the rice and teaspoon salt. Add 2 cups water and bring to
a boil. Reduce the heat to low, cover and cook until the rice is tender
and the water is absorbed, about 18 minutes.
4. Stir the lentils into the rice. Serve topped with the reserved carrot
mixture and onion, the yogurt and cilantro.

Weeknight
Cooking
Easy Sides
ROASTED CARROTS WITH PESTO
Slice 2 bunches carrots (with greens); chop 1 cup of the greens. Toss
the carrots with olive oil, salt and pepper. Roast at 425, tossing
once, until tender, 20 minutes. Puree the carrot greens (or 1 cup
chopped basil) with cup each olive oil, grated parmesan and
mint leaves, 1 garlic clove and 1 tablespoon lemon juice; season with
salt. Top the carrots with the pesto and chopped hazelnuts.
DITALINI AND PEAS
Cook 1 cups ditalini as the label directs. Cook 1 minced garlic clove
in 3 tablespoons butter over medium-low heat, 4 minutes. Add 1 cup
thawed frozen peas, cup water and teaspoon kosher salt; bring
to a simmer, cover and cook 5 minutes. Puree the liquid, half of the
peas and 2 tablespoons grated parmesan. Toss with the pasta and the
remaining peas; season with salt. Top with basil and more parmesan.
PEPERONATA
Cook 3 sliced garlic cloves and teaspoon red pepper akes
in 2 tablespoons olive oil over medium heat, 1 minute. Add
1 pound stemmed baby bell peppers. Cook, stirring, 5 minutes. Add
cup water and 2 tablespoons balsamic vinegar. Cover and cook
10 minutes. Season with salt; top with chopped oregano.
REFRIED PINTO BEANS
Cook 4 chopped bacon slices and 1 chopped onion in olive oil over
medium heat, 7 minutes. Add cup chopped cilantro, 2 minced
garlic cloves, 1 minced seeded jalapeo and teaspoon each ground
cumin, dried oregano and kosher salt. Cook, stirring, 5 minutes. Add
two 14.5-ounce cans pinto beans (drained and rinsed) and 2 cups
water. Cook, mashing, 7 minutes. Stir in more cilantro and hot sauce.

TM
Who Can Make Fried Rice
Worthy of a Glorious Dinner Bell?
CAN!

Weeknight
Cooking
Most shoppers default to green
jalapeos, but you should give red
ones a shot. Jalapeos turn from
green to bright red on the vine, and as
they do, their flavor changes, too: Red
jalapeos are spicier but sweeter and
slightly less harsh tasting than green
ones. We used them in the sesame
steak stir-fry on page 100 and the
chicken salad on page 111.
Hot Tips
from Food Network Kitchens Katherine Alford:
Repackage your dinner.
Put a spin on a favorite weeknight
meal by serving it in lettuce cups.
Try stir-fry, chicken salad, fajitas or
taco filling. We put Asian pork and
rice in lettuce leaves on page 98.
Use large Bibb or Boston lettuce
leaves for wrappingtheyre
malleable but sturdy.
Pick the right tomato.
Tomatoes arent in season yet (theyre
best from summer to early fall), so in
the meantime, go for smaller ones, like
Campari or other vine-ripened cocktail
tomatoes. Theyre super sweet and
not mealy at all.
Eat more mussels!
Add mussels to your weeknight
rotation: Theyre healthful,
inexpensive, and they cook in about
5 minutes. Just rinse under cold
running water and rub the shells
with a towel or bristle brush. If
you see any hairlike beards, yank
them toward the hinge of the shell
to remove.
Dont toss your trimmings.
Think twice before you throw away
your vegetable scrapstheyre
often edible. Try adding green
carrot tops to soup or turning them
into pesto, like we did on page 112.
Other ideas: Saut beet greens
for a quick side dish, add celery
leaves to a salad or tuck fennel
fronds into a sandwich.
Try red jalapeos.
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Breakfast is in the bag.
Introducing: New Eggo Waf e Bites.
Packed with avor, eight lil bites come in a fun to-go
bag (no syrup required). Just microwave and go.
Theyre the easiest Eggo ever.

Weekend
Cooking
Saffron gives these
scones a golden glow.
See page 134.
Learn to use saffron, plan a colorful dinner
and make a classic red sauce.
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PHOTOGRAPH BY CON POULOS

Iron Chef Alex Guarnaschelli
cooks up a beautiful spring dinner.
PHOTOGRAPHS BY CON POULOS
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CHILLED CUCUMBER SOUP WITH FIERY YOGURT SAUCE
ACTIVE: 20 min l TOTAL: 20 min (plus chilling) l SERVES: 4 to 6
FOR THE SOUP
1 English cucumber, sliced inch thick
1 teaspoon honey (optional)
FOR THE SAUCE
small jalapeo or Scotch bonnet chile pepper, stemmed
and thinly sliced into rounds (seeds and all)
1 teaspoon honey
teaspoon hot Spanish paprika
teaspoon ground cumin
cup plain whole-milk yogurt
teaspoon red wine vinegar
Kosher salt
1 Kirby cucumber, cut into spears
Juice of lemon

1. Make the soup: Put the English cucumber slices in a blender
and add cup cold water. Blend on low speed until smooth
(you dont want to whip too much air into the soup). You may
have to stop the blender to push the cucumbers down toward
the blade. Season with salt, pepper and a touch of honey, if a
little sweetness is needed. Transfer to a small bowl, then set it in
a larger bowl lled with ice water to chill, about 3 hours.
2. Meanwhile, make the sauce: Combine the chile pepper,
honey, paprika and cumin in a small bowl and mash well with
the back of a spoon so the ingredients meld. (If you own a
mortar and pestle, this is a great chance to pull it out.) Stir in
the yogurt and vinegar. Season with salt.
3. Just before serving, drizzle the Kirby cucumber spears with
the lemon juice and season with salt and pepper. Give the soup a
nal stir and pour into small glasses. Drizzle the yogurt sauce on
top, garnish with the cucumber spears and serve immediately.
I keep te skin
te cucumber
because it deepens
te avo and
colo of ti
refreshing soup.
Weekend
Cooking

PEA SALAD WITH
TARRAGON AND
PEA SHOOTS
ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4 to 6
FOR THE DRESSING
1 tablespoon dijon mustard
1 tablespoon fresh lemon juice
1 teaspoons sherry vinegar
teaspoon capers, roughly chopped,
plus teaspoon brine from the jar
Kosher salt and freshly ground white pepper
4 sprigs tarragon, leaves chopped
FOR THE SALAD
Kosher salt
Sugar
pound sugar snap peas, strings removed
pound snow peas, trimmed
1 cup shelled green peas
Freshly ground white pepper
cup pea shoots
1. Make the dressing: Whisk the mustard,
lemon juice and vinegar in a medium bowl.
Add the capers and brine and a pinch each of
salt and white pepper. Slowly whisk in the olive
oil and add the tarragon. Taste for seasoning.
2. Bring a large pot of water to a boil, adding
salt until it tastes like seawater. Meanwhile,
set a colander in a large bowl of ice water
(this will keep you from having to pick ice out
of the peas later).
3. Add a generous pinch of sugar to the boiling
water. Add the sugar snap peas and cook until
bright green and crisp-tender, about 2 minutes.
Use a strainer to remove the peas from the
water and transfer them to the colander.
4. Bring the water back up to a boil and add
the snow peas and shelled peas. Cook until
they oat to the surface, about 1 minute.
Use the strainer to remove the peas and
plunge them into the ice bath with the sugar
snaps. Set aside for a couple of minutes to
ensure the peas have cooled thoroughly.
5. Drain the peas, then spread them out on a
clean kitchen towel. Use another kitchen towel
to gently pat them dry, then let air-dry. (Water
on the peas will dilute all of the good avors.)
6. Transfer the peas to a medium bowl and
season with salt, white pepper and a sprinkle
of sugar. Stir to blend. Toss with the dressing
and pea shoots. Taste again for seasoning and
serve immediately.
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SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO
ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 to 6
FOR THE PESTO
Kosher salt
1 cup tightly packed fresh curly parsley leaves
teaspoon sugar
cup thinly sliced scallions
FOR THE VEGETABLES AND SCALLOPS
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
16 medium dry diver sea scallops (about 1 pounds)
1 pound small white button mushrooms, stemmed
and thinly sliced
2 shallots, minced
2 cloves garlic, minced
cup dry vermouth
1 lemon, halved
1. Bring a medium pot of water to a boil, adding salt until it tastes
like seawater. Meanwhile, set a colander in a large bowl of ice water.
Add the parsley to the boiling water and cook 1 minute, then remove

with a slotted spoon. Immediately plunge the parsley into the ice bath
and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
2. Drain the parsley slightly and put it in a blender (reserve the ice water).
Add the sugar and olive oil and blend until smooth. If the mixture is too
thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in
the scallions; set aside.
3. Prepare the asparagus: Add the asparagus to the pot and cook
until crisp-tender and bright green, about 2 minutes. Transfer with a
slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and
asparagus can be made up to 4 hours ahead; cover and refrigerate.)
4. Cook the scallops: Heat a large skillet over medium-high heat and add
2 tablespoons olive oil. When the oil begins to smoke slightly, season the
scallops with salt and pepper and add to the pan. Cook until browned,
2 to 3 minutes per side. Remove from the pan and set aside.
5. Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms
and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce
the heat to medium, then add the shallots and garlic and cook until
translucent, 2 to 3 minutes. Add the vermouth and cook an additional
2 to 3 minutes, or until the vegetables are tender and virtually all of the
liquid has evaporated. Add the asparagus and toss until warmed through.
6. Arrange the scallops and vegetables on plates. Squeeze some lemon
juice directly over the scallops. Top with the pesto.
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Extra Virgins Debi Mazar
and Gabriele Corcos make Italian
red sauce three different ways.
ebi Mazar and Gabriele Corcos, the married stars of Cooking Channels Extra Virgin,
practically have red sauce in their blood. But their ideas of what makes a delicious one
couldnt be more different. Gabriele grew up in Tuscany eating a simple sauce made with
tomatoes from his familys garden. Meanwhile, in New York City, Debi was eating her
grandmothers tomato sauce made with ground beef, sausage, carrots, sugar and tons of garlic.
She had a Sicilian boyfriend she wanted to impress, Debi says. Years later, to impress Gabriele,
Debi made her grandmas recipe. I learned from the horrified expression on his face that this
wasnt what he considered a sauce, she says. Gabriele fed her his simple version and won her
over. Now its the go-to pasta sauce for the whole family, including daughters Giulia, 8, and
Evelina, 11. Says Gabriele, in his lovely Italian accent: A fragrant bowl of pasta with red sauce
is an act of the most sincere love. Heres their recipe for the classic and two other favorites.
DD
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1 28-ounce can whole peeled tomatoes
red onion, medium-diced
3 cloves garlic, cut into chunks
Pinch of red pepper flakes (optional)
2 tablespoons torn fresh basil
1 pound penne or spaghetti, cooked
until al dente

1. Puree the tomatoes to a smooth, creamy
consistency in a food processor or with an
immersion blender. (If you like a more country
feel, you can wait and break them up in the
pan later with a wooden spoon.)
2. Heat the olive oil over medium-high heat
in a large saucepan. When hot, add the onion
and saut 5 to 6 minutes, or until soft. Add the
garlic and cook 2 to 3 minutes, until you see
the color start changing. If youd like to make the
sauce spicy, add the red pepper akes.
3. Add the tomatoes and season with salt
and pepper to taste. Reduce the heat to
medium low and simmer about 30 minutes.
(If you did not puree the tomatoes, use a
wooden spoon to break them into pieces while
they cook.) Strive for balance in the consistency
of the sauce: It has to be uid, but it should not
look overly wet. Add the basil and remove from
the heat. Toss with just-cooked pasta.
CLASSIC RED SAUCE ACTIVE: 15 min l TOTAL: 55 min l SERVES: 4 to 6
When done
right, a red sauce
like this can make
you feel alive,
Debi says.
Weekend
Cooking

FAKE SAUCE
ACTIVE: 20 min l TOTAL: 1 hr l SERVES: 4 to 6
red onion, roughly chopped
1 carrot, roughly chopped
2 stalks celery, roughly chopped
cup red wine
1 tablespoon finely chopped fresh parsley
1 pound orecchiette or medium shells,
cooked until al dente
Shredded parmigiano-reggiano cheese,
for serving
1. Heat the olive oil over medium-high heat in
a large skillet. Add the onion, carrot and celery
and cook 5 to 7 minutes, until the onion is
soft and golden, just before caramelization.
2. Add the red wine and stir well. Reduce the
heat slightly and simmer 5 minutes, or until
the pungent smell of alcohol is gone.
3. Add the tomatoes and break them down
roughly with a wooden spoon. Add the parsley
and season with salt and pepper to taste. Stir
well and cook over low heat 30 to 40 minutes,
until the sauce thickens and the avors blend.
Toss with just-cooked pasta and serve with
shredded parmigiano cheese.
This sauce
originated with
farmers who
wanted the body
and heartiness of a
meaty red sauce but
couldnt afford the
meat, Gabriele says.
Weekend
Cooking

2 tablespoons extra-virgin olive oil,
plus more for serving
pound guanciale or pancetta, diced
3 cloves garlic, chopped
1 teaspoon red pepper flakes
6 fresh basil leaves, torn
1 pound bucatini or spaghetti,
cooked until al dente
1 tablespoon finely chopped fresh parsley
Grated parmigiano-reggiano or aged
pecorino cheese, for serving
1. Puree the tomatoes to a smooth,
creamy consistency in a food processor or
with an immersion blender; set aside.
2. Heat the olive oil over medium-high heat in
a large skillet. When hot, add the guanciale and
saut 5 to 7 minutes, until golden brown.
3. Add the garlic and red pepper akes and saut
1 minute. Add the pureed tomatoes, basil, and salt
and pepper to taste. Reduce the heat to medium
low and stir well. Cook, uncovered, 15 minutes, or
until the sauce darkens and thickens. Toss with
just-cooked pasta and serve with a sprinkling of
parsley and cheese and a drizzle of olive oil.
AMATRICIANA SAUCE ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4 to 6

Amatriciana
is a spicy red sauce
named for the Italian
town of Amatrice.
I love itit has a nice
porkiness, Gabriele says.
Find these
recipes and
117 more in
Extra Virgin:
Recipes and
Love from Our
Tuscan Kitchen
($32.50,
Clarkson
Potter).

Turkify is a trademark of Cargill Meat Solutions Corporation.

Weekend
Cooking
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of the spice cabinet: The
reddish orange threads
come from a flower that
blooms for just a week or two
every year. Each flower bears
only three stigmas (threads),
which must be painstakingly
picked by hand. Harvesting
saffron is so labor-intensive that
producers charge a small fortune
for it: Just a teaspoon or two can
cost $10! We dont spring for
saffron often in our test kitchen,
but when we do, we make sure
we get our moneys worth.
These four dishes show off
saffrons unique earthy
flavorand, of course, that
awesome yellow color.
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SAFFRON CREAM SCONES
ACTIVE: 30 min l TOTAL: 1 hr l MAKES: 8 scones
1 cup heavy cream
teaspoon lightly crumbled saffron threads
teaspoon vanilla extract
3 tablespoons golden raisins, dried currants
or finely chopped dried apricots
2 teaspoons cream sherry, sweet wine
or water
teaspoon salt
5 tablespoons cold unsalted butter, cut into
small pieces, plus more for serving
1 tablespoon coarse sugar (optional)
1. Combine the heavy cream and safron in a small
saucepan. Bring to a bare simmer over medium
heat, then remove from the heat and transfer to a
bowl; let stand, stirring often, 10 minutes. Transfer
to the refrigerator and let cool, stirring occasionally,
about 20 minutes; stir in the vanilla. Combine the
raisins and sherry in a small bowl and microwave
45 seconds; set aside.
2. Preheat the oven to 400 and line a baking sheet
with parchment paper. Whisk the our, granulated
sugar, baking powder and salt in a large bowl. Work
in the butter with your ngers until the mixture
looks like coarse meal. Add the raisin mixture, then
add the safron cream, reserving 1 tablespoon
(with a few of the threads) for brushing. Mix with
a wooden spoon to make a soft dough.
3. Turn the dough out onto the prepared baking
sheet and form into a 7-inch round, about inch
thick. Cut into 8 wedges and pull them about
1 inch apart. Brush with the reserved safron cream
and sprinkle with the coarse sugar.
4. Bake until the scones are pufed and golden
brown around the edges, 14 to 16 minutes.
Transfer to a rack and let cool slightly. Serve
with butter.

SAFFRON JEWEL RICE ACTIVE: 45 min l TOTAL: 45 min l SERVES: 6
cup sugar
Kosher salt
2 wide strips orange zest, thinly sliced
1 carrot, shredded
1 small onion, finely chopped
1 cinnamon stick
3 green cardamom pods
Small pinch of ground allspice
Small pinch of ground cumin
2 cups basmati rice, rinsed well
cup pistachios
cup blanched almonds, roughly chopped
cup dried cranberries
cup dried apricots, finely chopped
1. Sprinkle the safron into cup hot water; let sit 15 minutes. Meanwhile, combine 2 cups
water, the sugar and a pinch of salt in a small saucepan and bring to a boil. Add the orange
zest and carrot, reduce the heat to medium low and simmer until tender, about 4 minutes.
Drain and transfer to a bowl; set aside.
2. Heat 2 tablespoons butter in a large pot over medium heat. Add the onion, cinnamon stick,
cardamom, allspice, cumin and a pinch of salt and cook, stirring occasionally, until the onion
is translucent, about 8 minutes. Add the rice and teaspoon salt and stir to coat. Add 3 cups
water, increase the heat to medium high and simmer until the water has mostly evaporated,
about 4 minutes. Cover the pot with foil and the lid, reduce the heat to low and cook until the
water is completely absorbed, about 12 minutes. Remove from the heat and let stand 5 minutes.
3. Meanwhile, melt 1 tablespoon butter in a medium skillet over medium-high heat. Add the
pistachios and almonds and cook until just lightly golden, about 1 minute. Remove from
the heat and add the dried cranberries and apricots, and 1 tablespoon of the prepared
safron water; stir to combine, then transfer to a bowl and set aside for topping.
4. Uncover the rice and uf with a fork; discard the cinnamon stick and cardamom pods.
Transfer about half of the rice to a serving bowl. Add the remaining safron water, 1 tablespoon
butter and the reserved orange peel and carrot to the rice in the pot and stir gently. Add the
yellow rice to the white rice and gently toss; sprinkle with the pistachio mixture and parsley.
Weekend
Cooking

SAFFRON ROASTED CAULIFLOWER ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4 to 6
teaspoon lightly crumbled
saffron threads
teaspoon coriander seeds, crushed
2 cloves garlic, smashed
1 shallot, chopped
Kosher salt
1 head cauliflower, cut into florets
Juice of lemon
Chopped fresh parsley, for topping
1. Preheat the oven to 450. Heat the olive oil in a large ovenproof
skillet over medium heat. Add the safron, coriander, garlic, shallot and
1 teaspoon salt and cook, stirring, until the shallot is translucent and
the oil turns yellow, about 5 minutes. Add the cauliower, lemon juice
and cup water. Increase the heat to medium high and cook, stirring
occasionally, until the cauliower turns yellow and the water has
mostly evaporated, about 5 minutes.
2. Transfer the skillet to the oven. Roast, stirring halfway through, until
the cauliower is tender and golden, about 15 minutes. Season with
salt and sprinkle with parsley.

ROASTED HALIBUT WITH SAFFRON-FENNEL BUTTER ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4
teaspoon fennel seeds
1 small bulb fennel, trimmed, cored and thinly
sliced, plus fennel fronds for topping
1 clove garlic, finely grated
Juice of 1 lemon
2 cups yellow cherry or grape tomatoes, halved
4 8-ounce center-cut halibut fillets (skin-on)
1. Combine 1 tablespoon butter and the safron in a small microwave-safe bowl and microwave
until the butter melts, about 1 minute. Let cool 5 minutes. Place the remaining butter and the
fennel seeds in a food processor and pulse until smooth. Add the melted safron butter,
1 teaspoon salt and a few grinds of pepper and continue pulsing until the butter is bright
yellow. Transfer to a piece of plastic wrap and form into a 4-inch log; freeze until rm, about
20 minutes. (The safron butter will keep in the refrigerator for up to 2 weeks.)
2. Meanwhile, preheat the oven to 425. Toss the sliced fennel, garlic, the juice of lemon,
1 tablespoon olive oil and 2 tablespoons water in a 9-by-13-inch baking dish. Sprinkle
with 2 tablespoons water and season with teaspoon salt and a few grinds of pepper.
Cover with foil and bake until the fennel is tender, about 20 minutes.
3. Toss the tomatoes with the remaining 1 tablespoon olive oil and season with salt and
pepper. Scatter the tomatoes over the fennel. Set the halibut on top of the vegetables;
drizzle with the juice of the remaining lemon and season with salt and pepper.
4. Bake, uncovered, until the halibut is rm and no longer translucent, about 12 minutes;
remove from the oven and top each piece with a thin slice of safron butter. Return the
halibut to the oven and bake until the butter just begins to melt, about 2 more minutes.
Serve with fennel fronds.
Weekend
Cooking
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Awesome sides that make the meal

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With some simple sauces and a few plating techniques, you
can turn basic chicken and potatoes into a restaurant-style meal.
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PHOTOGRAPHS BY RYAN DAUSCH
Weekend
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TOMATO-GARLIC CREAM
Melt 1 tablespoon butter in a saucepan over
medium heat; add 3 sliced garlic cloves and
cook 3 minutes. Stir in 1 tablespoon white
wine vinegar, 2 tablespoons tomato paste,
1 cups heavy cream and teaspoon
kosher salt. Bring to a simmer and cook
until reduced to 1 cup, about 10 minutes.
Strain through a ne-mesh sieve, then
transfer to a squeeze bottle; squeeze a
zigzag onto each plate. Arrange the chicken
and potatoes on the plates; garnish with
chopped chives.
YOGURT-CILANTRO OIL
Cook 1 bunch cilantro in boiling water,
10 seconds. Drain and cool in ice water.
Puree the cilantro in a blender, slowly
adding cup olive oil; season with salt.
Strain through a ne-mesh sieve; set
aside. Whisk 1 cup plain yogurt, 1 teaspoon
ground cumin, teaspoon ground
coriander, 1 grated garlic clove, the juice
of 1 lemon and teaspoon kosher salt.
Use the back of a spoon to make swipes
of yogurt sauce on each plate. Drizzle with
the cilantro oil. Arrange the chicken and
potatoes on the plates.
ROAST CHICKEN
BREAST
Season 4 skinless, boneless
chicken breasts with salt and
pepper. Heat a large ovenproof
skillet over medium-high heat
and add 2 tablespoons vegetable
oil. Add the chicken and cook
until browned, 5 minutes. Flip the
chicken, transfer the skillet to a
375 oven and roast until cooked
through, about 8 more minutes.
ROASTED POTATOES
Toss 1 pounds quartered
baby Yukon gold potatoes with
2 teaspoons olive oil on a rimmed
baking sheet; season with salt
and pepper. Roast at 375, turning
occasionally, until tender and
golden, about 30 minutes.
PEA-MINT SAUCE
Puree 2 cups thawed frozen peas in a
blender with cup fresh mint, cup
water, cup olive oil, teaspoon kosher
salt and a few grinds of pepper. Use a
pastry brush to paint strokes of the sauce
on each plate. Arrange the chicken and
potatoes on the plates; sprinkle with
smoked paprika.
SPICY MUSTARD SAUCE
Whisk 3 tablespoons spicy brown
mustard, cup ketchup, 1 tablespoon
mayonnaise, 2 teaspoons each steak sauce
and Worcestershire sauce, and a dash of
hot sauce. Transfer to a squeeze bottle and
squeeze dots of increasing size on each
plate. Arrange the chicken and potatoes on
the plates; garnish with sliced scallions.
ARUGULA PESTO
Puree 3 cups baby arugula in a blender
with cup grated parmesan, cup
toasted pine nuts, teaspoon grated
lemon zest, 1 chopped garlic clove, cup
olive oil, 2 tablespoons water, teaspoon
kosher salt and a few grinds of pepper.
Use a pastry brush to paint a swipe of
sauce on each plate. Arrange the chicken
and potatoes on the plates; garnish with
shaved parmesan.

MISSION
, EAT INTERESTING
and THE AUTHENTIC TRADITION
are registered trademarks of Gruma Corporation, Irving, TX 75038.

Gruma
is a registered trademark of Investigacin de Tecnologa Avanzada, S.A de C.V. 2014 Gruma Corporation.
sizzling steak tacos
INGREDIENTS
8 Mission
Soft Taco Super Soft Flour Tortillas

Teaspoon Olive Oil
2 Green Bell Peppers, thinly sliced
1 Red Onion, thinly sliced
1 lb. inch thick long strips Skirt Steak or
Flank Steak
1 - 2 Small Jalapeos, minced
1 tbsp. Ground Cumin
1 tbsp. Chili Powder
1 cups Corn cooked
2 Tomatoes, seeded and chopped
1 Avocado, peeled and diced
2 tbsp. Cilantro, minced
1 tsp. Cider Vinegar
1 tsp. Vegetable Oil
To taste Iodized Salt
To taste Ground Black Pepper
INSTRUCTIONS
1. Heat oil in large skillet over medium heat. Add bell
pepper and onion, saut until tender, about 5 minutes.
Transfer to a bowl and reserve.
2. Add steak to skillet and cook until no longer pink,
about 2 minutes. Add jalapeo, cumin, chili powder
and salt and pepper to taste. Transfer to heated bowl
and reserve.
3. In a medium sized bowl combine the corn,
tomatoes, avocado, cilantro, vinegar, and oil. Reserve.
4. Warm tortillas over gas ame or electric burner (or
microwave per directions on package) until they begin
to color. Transfer to a plate.
5. To serve, arrange the plate of warmed tortillas
and the three reserved bowls, and have your family
assemble tacos at the table. Enjoy with your favorite
Mission
Chip and Dip products!

sizzling Steak tacos

Party Time
Make square margaritas.
Then, celebrate Cinco de Mayo
with salsas, snacks and more.
Good Shot
Margaritas are the official drink of pretty much every Cinco de Mayo party,
but no one said you have to serve them in a glass. Try this edible version: Sprinkle
two -ounce packets of unflavored gelatin powder over cup cold tequila
in a bowl; set aside. Bring 2 cups bottled margarita mix to a boil, pour it over
the tequila-gelatin mixture and stir until the gelatin dissolves. Pour into an
8-inch-square pan and refrigerate until set, about 3 hours. Cut into small cubes;
sprinkle with flaky sea salt right before serving. F
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PHOTOGRAPHS BY DAVID MALOSH
Spice up any party with these fun, fiery snacks.
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1. Heat the olive oil in a large nonstick skillet over medium heat. Add the baby bell peppers
in a single layer and cook, turning, until the skins blister and start browning, about
8 minutes. Transfer to a plate.
2. Add the onion, poblano, garlic, cumin, oregano, ancho and chipotle chile powders and
1 teaspoon salt to the skillet. Cook, stirring, until the onion and poblano are tender, about
8 minutes. Increase the heat to medium high and add the pork. Cook, breaking up the meat
with a wooden spoon, until no longer pink, about 6 minutes. Remove from the heat; let cool.
3. Meanwhile, preheat the oven to 425. Make a slit in each baby bell pepper with a paring
knife, cutting from stem to tip. Crumble the meat mixture into small bits, then stir in the
cilantro and cheese. Stuf 2 to 3 teaspoons of the meat mixture into each pepper using your
ngers or a small spoon; transfer to a baking sheet. (The peppers can be stufed up to
4 hours ahead; cover and refrigerate. Bring to room temperature before baking.)
4. Bake until the peppers are hot and the cheese melts, about 10 minutes. Season with salt
and serve with lime wedges.
STUFFED BABY BELL PEPPERS
ACTIVE: 40 min l TOTAL: 50 min l MAKES: about 24
1 pound assorted baby bell peppers (about 24)
1 small onion, diced
1 poblano chile pepper, seeded and diced
teaspoon ancho chile powder
1 teaspoon chipotle chile powder
Kosher salt
pound ground pork
cup chopped fresh cilantro
3 ounces muenster cheese, diced (about cup)
Lime wedges, for serving

SHRIMP-AVOCADO TOSTADAS
ACTIVE: 20 min l TOTAL: 50 min l MAKES: 12
2 dried ancho chile peppers, stemmed and seeded
3 tablespoons fresh lime juice (from about
3 limes), plus wedges for serving
3 tablespoons vegetable oil, plus more for frying
1 large clove garlic, chopped
teaspoon cayenne pepper
Kosher salt
1 pounds medium shrimp, peeled and deveined
12 corn tortillas
3 avocados
3 scallions, thinly sliced (white and
green parts separated)
2 tablespoons chopped fresh cilantro
Sour cream and diced tomato, for topping
1. Toast the chiles in a dry skillet over medium heat, turning often, until they soften
slightly, about 1 minute. Transfer to a bowl and cover with hot water; let sit 15 minutes.
2. Transfer the chiles and 3 tablespoons of the soaking water to a blender. Add
1 tablespoons lime juice, 1 tablespoon vegetable oil, the garlic, oregano, cumin and
teaspoon each cayenne and salt; puree until almost smooth. Toss with the shrimp
in a large bowl; refrigerate 15 to 30 minutes.
3. Meanwhile, heat about inch vegetable oil in a medium skillet over medium-high
heat. One at a time, fry the tortillas, turning once, until golden brown and crisp, about
1 minute. Remove to paper towels to drain.
4. Halve and pit the avocados; scoop the esh into a bowl and mash. Mix in the scallion
whites, 1 tablespoons lime juice, the remaining teaspoon cayenne pepper, the cilantro
and teaspoon salt.
5. Heat the remaining 2 tablespoons vegetable oil in a large skillet over medium-high
heat. Add the shrimp and cook, stirring occasionally, until just opaque, about 4 minutes.
Season with salt and drizzle with the remaining tablespoon lime juice.
6. Spread the mashed avocado mixture on the tostadas. Top with the shrimp, some sour
cream and diced tomato, and the scallion greens. Serve with lime wedges.

TEX-MEX
VEGGIE PLATTER
ACTIVE: 15 min l TOTAL: 15 min
SERVES: 6 to 8
Kosher salt
teaspoon chipotle chile powder
cup Mexican crema or
sour cream
cup fresh cilantro
1 clove garlic, chopped
3 limes
2 mangoes, peeled and cut
into sticks
1 small jicama, peeled and
cut into sticks
1 bunch radishes, trimmed and
halved (quartered if large)
1 large red bell pepper, cut into strips
1 English cucumber, sliced
1. Pulse cup salt and the chile powder
in a food processor until combined; let
the powder settle before removing the lid,
then transfer the chile salt to a small bowl
and set aside.
2. Wipe out the food processor and add the
crema, cilantro and garlic. Add the grated
zest and juice of 1 lime and puree until
smooth. Transfer to a small bowl; cover
with plastic wrap and refrigerate until ready
to serve.
3. Toss the mango and jicama sticks with
the juice of 1 lime. Transfer to a platter
along with the radishes, bell pepper and
cucumber. Slice the remaining lime into
wedges and add to the platter. Serve with
the chile salt and cilantro crema.

1. Combine 1 tablespoon diced shallot, the tomatoes and half
of the cilantro in a small bowl; set aside.
2. Melt the butter in a medium saucepan over medium heat.
Add the remaining diced shallot, the serranos, jalapeo and
teaspoon salt and cook, stirring, until the shallots are tender,
about 3 minutes.
3. Sprinkle the our into the pan and cook, stirring, until
completely absorbed, about 1 minute. Whisk in the milk and
bring to a simmer; cook, stirring occasionally, until slightly
thickened, about 4 minutes. Stir in the pepper jack and American
cheese until melted, then remove from the heat; stir in the
remaining cilantro. Transfer to a bowl and top with the tomato
mixture. Serve with chips.
DOUBLE-CHILE QUESO DIP ACTIVE: 20 min l TOTAL: 20 min l SERVES: 8
1 shallot, finely diced
2 Campari or other small vine-ripened tomatoes,
diced
cup roughly chopped fresh cilantro
1 tablespoon unsalted butter
2 serrano chile peppers, thinly sliced into rounds
1 red jalapeo pepper, thinly sliced into rounds
Kosher salt
1 tablespoon all-purpose flour
1 cup milk
1 cup grated pepper jack cheese (about 4 ounces)
1 cup grated American cheese (about 4 ounces)
Tortilla chips, for serving

BEEF SKEWERS WITH
CILANTRO CHIMICHURRI
ACTIVE: 15 min l TOTAL: 1 hr 15 min
SERVES: 6 to 8
cup apple cider vinegar
2 tablespoons sugar
Kosher salt
1 red onion, thinly sliced
1 bunch cilantro, roughly chopped
1 pound flank steak, trimmed
1 clove garlic
2 tablespoons red wine vinegar
Juice of lemon
teaspoon red pepper flakes
cup extra-virgin olive oil, plus more
for brushing
1. Make the pickled red onion: Combine the
cider vinegar, sugar and 1 teaspoon salt in
a medium bowl and whisk to dissolve. Add
the red onion and 2 tablespoons cilantro
and stir to combine. Cover and set aside
at room temperature, 1 hour.
2. Meanwhile, soak 20 wooden skewers
in warm water, at least 20 minutes. Slice
the ank steak against the grain into
20 strips, about inch thick. Thread the
meat accordion-style onto the skewers and
set aside until ready to grill.
3. Combine the remaining cilantro, the
garlic, red wine vinegar, lemon juice, red
pepper akes, teaspoon salt and the
olive oil in a blender and puree until smooth;
transfer to a small bowl.
4. Heat a grill or grill pan to medium high.
Season the steak with salt and pepper. Brush
the grill with olive oil, then grill the skewers
until marked, about 1 minute per side. Serve
with the chimichurri and pickled onion.

JOSE GARCES SALSA ROJA
ACTIVE: 20 min l TOTAL: 30 min (plus chilling)
MAKES: about 4 cups
4 beefsteak tomatoes, halved
1 small Spanish onion, halved
4 tomatillos, husked and rinsed
1 jalapeo pepper, stemmed
1 dried chile de rbol, stemmed
1 canned chipotle chile in adobo sauce
1 clove garlic, crushed
Kosher salt
1. Preheat the broiler. Lay the tomato and onion
halves cut-side down on a foil-lined baking sheet;
surround with the tomatillos and jalapeo. Broil
until charred, about 5 minutes. Let cool slightly.
2. Meanwhile, cook the chile de rbol in a small
dry skillet over medium-high heat, turning, until
toasted, 30 seconds to 1 minute.
3. Combine the tomatoes, onion, tomatillos,
jalapeo, chile de rbol, chipotle and garlic in
a blender and puree until mostly smooth. Add the
cilantro and puree until incorporated; season with
salt. Chill at least 30 minutes before serving.
This robust, spicy salsa is
best m
ade the day before so the
rich flavors com
e together.
PHOTOGRAPHS BY CHRISTOPHER TESTANI
Pick a color: Food Network stars make
salsas in red, green and yellow.
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ALTON BROWNS
SALSA WITH ANCHO CHILES
MAKES: about 4 cups
4 jalapeo peppers (2 seeded
and minced, 2 whole)
6 Roma tomatoes, chopped
1 red bell pepper, finely diced
red onion, finely chopped
2 dried ancho chile peppers, seeded, cut into
short strips and snipped into pieces
1 tablespoon olive oil
Juice of 1 lime
Chili powder, salt and pepper, to taste
Chopped fresh cilantro, parsley or
scallions, to taste
1. Preheat the broiler. Roast the 2 whole jalapeos
in a pie pan under the broiler, giving the peppers a
quarter turn every 2 to 3 minutes, until blackened,
about 6 minutes. Remove the stems and skins
and discard the seeds (or keep the seeds if you
like your salsa extra hot). Chop the jalapeos.
2. In a bowl, combine the jalapeos with the
remaining ingredients. Place in the refrigerator for
up to 12 hours for avor infusion.
This is a
straightforw
ard
cutting board
style salsa w
ith
a good balance
of tom
atoes,
chiles and onions.

AARN SNCHEZS
MEXICAN AVOCADO SALSA
MAKES: about 4 cups
2 ripe hass avocados
3 tomatillos, husked, rinsed and diced
(about 1 cup)
cup chopped sweet onion
1 jalapeo pepper, finely chopped
2 tablespoons fresh lime juice
1. Cut lengthwise around the middle of the
avocados, then twist to separate the halves.
Remove the pits by striking them with a
knife blade, then scoop out the esh with
a spoon and dice.
2. Combine the avocados, tomatillos, onion,
cilantro, jalapeo, lime juice, teaspoon salt
and teaspoon pepper in a medium bowl and
gently mix.
MARCELA VALLADOLIDS
ROASTED TOMATILLO
AND APPLE SALSA
ACTIVE: 15 min l TOTAL: 40 min l MAKES: about 4 cups
1 pound tomatillos (about 12),
husked and rinsed
2 Granny Smith apples, quartered
2 cloves garlic, unpeeled
white onion
2 jalapeo peppers, stemmed
cup chopped fresh cilantro
1. Preheat the oven to 350. Place the tomatillos,
apples, garlic, onion and jalapeos on a baking
sheet; toss with the olive oil, 2 teaspoons salt and
1 teaspoon pepper. Roast until the tomatillos are
softened and slightly charred, about 20 minutes.
Peel the garlic. Let the roasted vegetable mixture
cool to room temperature.
2. Puree the roasted vegetable mixture and
cilantro in a blender until smooth. Add
2 to 3 tablespoons water to loosen, if needed.
Season with salt and pepper.
Raw tomatillos give
this salsa a great
tart, acidic flavor.
if you like
m
ore spice,
Add a serrano
chile to
this salsa.

BOBBY FLAYS GRILLED
PINEAPPLEJICAMA SALSA
MAKES: about 4 cups
small pineapple, peeled, cored and sliced
into -inch-thick rings
1 red bell pepper
1 tablespoon canola oil
small jicama, peeled and finely diced
1 small red onion, finely chopped
2 red chile peppers (such as Thai bird or
Fresno), stemmed and finely diced
3 tablespoons rice vinegar
3 tablespoons finely chopped fresh basil
1. Preheat a grill to high. Brush the pineapple and
bell pepper with canola oil; grill, turning, until the
pineapple is golden brown on both sides and
the pepper is slightly charred, about 6 minutes.
2. Let the bell pepper cool, then peel, seed and dice.
Dice the pineapple and place in a bowl. Add the
bell pepper, jicama, red onion, chiles, vinegar, olive
oil and basil; season with salt and pepper and toss.
I love grilled pineapplenot only
in dessert, but in a relish like this.
this salsa is m
outhw
ateringly
good and easy to m
ake.
TRISHA YEARWOODS
CORN SALSA
MAKES: about 5 cups
1 15-ounce can yellow corn, drained
1 15-ounce can white corn, drained
1 4-ounce can chopped green chiles, drained
1 2.5-ounce can sliced black olives, drained
4 scallions, finely chopped
2 tomatoes, finely chopped
2 jalapeo peppers, seeded and chopped
3 tablespoons white vinegar
cup olive oil
Kosher salt
1 tablespoon finely chopped fresh cilantro
1. Mix the yellow and white corn, chiles, olives,
scallions, tomatoes, jalapeos, vinegar, olive oil and
teaspoon salt in a medium bowl. Chill at least 1 hour.
2. Just before serving, add the cilantro to the salsa.
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Punches
50
Party
Mix one 750-ml bottle
white wine, 3 cups
ginger ale, 2 sliced
peaches, cup each
sugar, vodka and
elderower liqueur, and
2 pints raspberries in
a punch bowl. Add
2 cups assorted sliced
fruit (such as plums,
oranges and apples).
Let sit 2 hours; stir.
Serve over ice.
Make a big batch for your next bash.
White
Sangria
No.
31

Watermelon-Lime
No.
50
Cube 1 medium seedless watermelon;
freeze half of the cubes. Puree the
remaining cubed watermelon, then strain
into a punch bowl. Add 2 cups vodka,
1 cups lime juice and cup elderower
liqueur. Add the frozen watermelon
cubes, some mint leaves and lime slices.
Freeze 4 cups pineapple
juice and 2 cups chopped
pineapple in a ring mold.
Mix 2 cups pineapple juice,
1 cups each white and
dark rum, and cup each
lime juice, curaao and
amaretto in a punch bowl.
Add the ice ring and some
maraschino cherries.
Mai Tai
No.
45
Dont dilute
your punch with
ice cubes; instead,
freeze water or juice
in a ring mold
(a Bundt pan
works great)
or a bowl.
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Toss 1 pound halved strawberries
with 1 cups sugar and 2 teaspoons
vanilla in a bowl; let sit 30 minutes.
Puree half of the strawberry
mixture with 1 cups lemon juice;
combine with 6 cups water in a
punch bowl. Add the remaining
berries. Serve over ice.
Scoop cantaloupe into balls
and freeze. Puree 1 cubed
cantaloupe, cup honey and
2 tablespoons lime juice. Strain
into a punch bowl; skim of the
foam. Add 1 liter seltzer and
the frozen cantaloupe balls.
Cantaloupe
No.
1
Strawberry
lemonade
No.
7

Mix one 750-ml bottle
limoncello, 6 cups
seltzer, 2 cups ginger ale
and cup lemon juice
in a punch bowl. Add
some lemon slices.
Serve over ice.
Freeze 4 cups cranberry
juice in ice cube trays. Mix
1 liter ginger ale, 2 cups
grapefruit juice and cup
each sugar and lime juice
in a punch bowl. Add one
750-ml bottle prosecco and
the cranberry ice cubes.
Limoncello
No.
36
Grapefruit-
Prosecco
No.
33

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Punches
50
Party

No.
5

MAY 2014
l
FOOD NETWORK MAGAZINE
VIRGIN PUNCHES
1. Cantaloupe Scoop cantaloupe into
balls and freeze. Puree 1 cubed cantaloupe,
cup honey and 2 tablespoons lime juice.
Strain into a punch bowl; skim of the
foam. Add 1 liter seltzer and the frozen
cantaloupe balls.
2. GuavaPassion Fruit
Mix two 13.5-ounce cans
unsweetened coconut milk
with 1 cup each sugar and
water; freeze in a ring mold.
Mix 4 cups each guava
nectar, passion fruit nectar
and orange juice in a punch
bowl. Add the ice ring and
some diced mangoes.
3. Honeydew-Tapioca Simmer 1 cup
pearl tapioca in 6 cups water until soft,
40 minutes. Drain and add to a punch
bowl. Stir in three 13.5-ounce cans
unsweetened coconut milk and 1 cups
sugar. Cube 1 large honeydew melon; puree
half of the melon with 3 cups water and
add to the bowl. Chill. Add the remaining
honeydew cubes. Serve over ice.
4. Tropical Scoop 1 pint each lime
and mango sorbet into a ring mold; add
1 cup maraschino cherries, top with 1 cup
coconut water and freeze. Mix 3 cups
each orange juice, pineapple juice,
coconut water and lemon-lime soda in a
punch bowl. Add the sorbet ring, some
mint sprigs and 1 thinly sliced lime.
5. Virgin Sangria Mix 4 cups hot
strong hibiscus tea with cup sugar and
6 crushed juniper berries; let cool. Combine
in a punch bowl with 4 cups assorted
sliced fruit (such as apples, oranges and
kiwis) and 2 cups each orange juice
and lemon-lime soda. Serve over ice.
6. Blood Orange Mix three 11-ounce
cans blood orange soda and 4 cups
grapefruit juice in a punch bowl. Add
some orange slices. Serve over ice.
7. Strawberry Lemonade Toss 1 pound
halved strawberries with 1 cups sugar
and 2 teaspoons vanilla in a bowl; let
sit 30 minutes. Puree half of the
strawberry mixture with 1 cups
lemon juice; combine with
6 cups water in a punch bowl.
Add the remaining berries.
Serve over ice.
8. Strawberry-Rhubarb
Freeze halved strawberries
in ice cube trays with water.
Simmer 1 pounds chopped
rhubarb, 6 cups water and cup
sugar over medium heat until very
tender, 25 minutes. Let cool, then strain
the syrup into a punch bowl. Add
2 cups each seltzer and ginger ale and
the strawberry ice cubes.
9. Cran-Strawberry Puree 6 cups
cubed seedless watermelon; strain and
freeze in a ring mold. Mix 4 cups sliced
strawberries, 2 cups each cranberry
juice and lemon-lime soda, and 3 thinly
sliced apples in a punch bowl. Add
the ice ring.
10. Raspberry-Basil Limeade Freeze
4 cups water with 1 pint raspberries and
1 cup basil leaves in a ring mold. Simmer
10 cups water, 4 cups basil leaves
and 1 cups sugar over medium heat,
10 minutes. Let cool, then strain the syrup
into a punch bowl. Add cup lime juice
and the ice ring.
11. Blueberry-Mint Limeade Make
Raspberry-Basil Limeade (No. 10),
replacing the raspberries with blueberries
and the basil with mint.
50 Party Punches
Youll need a
5-to-6-quart bowl
for these punches.
Each serves
about 12.
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MAY 2014
50 Party Punches
12. Cherry-Vanilla Limeade Freeze
4 cups water and 1 sliced lime in a ring mold.
Mix 6 cups cream soda, 1 cups each lime
juice, cherry juice and water, and cup sugar
in a punch bowl. Add the ice ring.
13. Spicy Ginger-Lime Simmer 7 cups
water and 2 cups sliced ginger over medium-
low heat, 20 minutes. Let cool, then strain into
a punch bowl. Add 3 cups each ginger beer
and lemon-lime soda, and some crystallized
ginger and lime slices. Serve over ice.
14. Cucumber-Pineapple Puree 6 cups
chopped pineapple, 6 sliced celery stalks,
1 chopped peeled seedless cucumber, 1 cup
each water and sugar, and cup lime juice
in batches. Strain into a punch bowl; skim
of the foam. Add some sliced cucumbers.
Serve over ice.
15. Mint-Honey Freeze 4 cups water
and 1 cup mint leaves in a ring mold. Bring
10 cups water, 4 cups mint sprigs and
cup honey to a boil. Remove from the
heat and let stand 20 minutes. Strain into a
punch bowl. Chill. Add 2 tablespoons lemon
juice and the ice ring.
16. PomegranateGreen Tea Mix
8 cups hot strong green tea with cup
sugar; let cool. Combine in a punch bowl with
4 cups pomegranate juice. Serve over ice.
17. Peach Iced Tea Freeze 3 cups water
and 1 pound frozen peaches in a ring mold.
Mix 5 cups each chilled strong black tea
and peach nectar in a punch bowl. Add the
ice ring.
18. Horchata Pulse 4 cups water, 1 cup
uncooked white rice, cup sugar, cup milk,
2 teaspoons vanilla and teaspoon ground
cinnamon in a blender just until the rice is
chopped, 1 minute. Chill overnight. Strain into
a punch bowl. Add 5 cups cubed cantaloupe
and 1 cup toasted pecans. Serve over ice.
19. CherryRoot Beer Float Arrange
12 maraschino cherries in a ring mold.
Scoop 1 quarts softened vanilla ice cream
into the mold and smooth the top; freeze.
Mix 2 liters root beer and cup grenadine
in a punch bowl. Add the ice cream ring and
more cherries.
20. Shirley Temple Mix 2 liters
lemon-lime soda with 2 cups cherry juice,
cup grenadine and one 10-ounce jar
maraschino cherries with their juice in a
punch bowl. Serve over ice.
21. Cherry Cola Make Shirley Temple
Punch (No. 20), using cola instead of
lemon-lime soda.
22. Apple-Grape Mix 6 cups lemon-lime
soda, 4 cups grape juice, 2 cups apple juice
and cup lime juice in a punch bowl. Serve
over ice.
23. Sparkling Apple Freeze 4 cups
apple juice and 1 thinly sliced apple in a
ring mold. Pour two 750-ml bottles
sparkling apple cider into a punch bowl.
Add the ice ring.
24. Pineapple-Pomegranate Mix
6 cups pineapple juice, 3 cups lemon-lime
soda and 1 cup pomegranate juice in a
punch bowl. Add some pomegranate
seeds. Serve over ice.
25. Sparkling Flowers Freeze
4 cups water and 10 to 12 edible owers
in a ring mold. Mix one 750-ml bottle
sparkling apple cider and 4 cups
white grape juice in a punch bowl. Add
the ice ring.
26. Lily Pad Freeze 4 cups water and
8 gummy frogs in a ring mold. Mix 1 liter
lemon-lime soda, 3 cups cranberry juice
and 1 cup each grape juice and blackberries
in a punch bowl. Add the ice ring.

MAY 2014
l
50 Party Punches
BOOZY PUNCHES
27. Bloody Mary Puree 6 cups chopped
celery with cup lemon juice; strain
into a punch bowl. Add 8 cups tomato
juice, 2 cups vodka, 2 tablespoons each
horseradish, Worcestershire sauce and hot
sauce, and teaspoon smoked paprika.
Add some lemon slices and celery leaves.
Serve over ice.
28. Spicy Strawberry Toss 1 pound
chopped strawberries with 1 cups sugar
in a bowl; let sit 30 minutes. Puree half
of the strawberry mixture with 1 cups
lemon juice; combine with 4 cups water
and 2 cups pepper-avored vodka in a
punch bowl. Add the remaining berries.
Serve over ice.
29. Raspberry-Wine Freeze 4 cups
water and 2 sliced oranges in a ring mold.
Simmer one 750-ml bottle red wine, 3 cups
water, 2 cups sugar, two 10-ounce packages
frozen raspberries, cup each orange juice,
lemon juice and Chambord (or other
raspberry liqueur), 2 cinnamon sticks and
1 teaspoons vanilla over medium heat,
15 minutes. Let cool; strain into a punch
bowl. Add 6 cups seltzer, 1 pint fresh
raspberries and the ice ring.
30. Red Sangria Mix one 750-ml bottle
red wine, 1 cups each orange juice,
pomegranate juice and lemon-lime
soda, and cup rum in a punch bowl.
Add 3 sliced plums, 2 sliced oranges and
1 sliced green apple. Let sit 2 hours.
Serve over ice.
31. White Sangria Mix one 750-ml bottle
white wine, 3 cups ginger ale, 2 sliced
peaches, cup each sugar, vodka and
elderower liqueur, and 2 pints raspberries
in a punch bowl. Add 2 cups assorted
sliced fruit (such as plums, oranges and
apples). Let sit 2 hours; stir. Serve over ice.
32. Mango-Peach Sangria Freeze
3 cups water and 1 pound frozen peaches
in a ring mold. Mix one 750-ml bottle
white wine, 4 cups mango nectar, 1 liter
lemon-lime soda, 1 cups each white rum
and peach-avored vodka, 1 cup orange
juice and cup each lemon juice and
lime juice in a punch bowl. Add the ice ring.
33. Grapefruit-Prosecco Freeze
4 cups cranberry juice in ice cube trays.
Mix 1 liter ginger ale, 2 cups grapefruit
juice and cup each sugar and lime juice
in a punch bowl. Add one 750-ml bottle
prosecco and the cranberry ice cubes.
34. Cantaloupe Sangria Cube
1 cantaloupe and freeze 1 hour. Puree
3 cups of the frozen cantaloupe with 1 cup
ginger ale, 2 slices peeled ginger and
cup each sugar and lime juice. Transfer
to a punch bowl. Puree the remaining
frozen cantaloupe with 3 cups ginger ale
in batches; add to the bowl along with one
750-ml bottle white wine. Serve over ice.
35. Pineapple Margarita Simmer
cup each water and sugar until the sugar
dissolves; let cool. Combine in a punch
bowl with one 750-ml bottle white wine,
2 cups each tequila and pineapple juice,
and cup each lime juice and orange juice.
Chill. Add 3 cups seltzer and some lime
slices. Serve over ice.
36. Limoncello Mix one 750-ml bottle
limoncello, 6 cups seltzer, 2 cups ginger
ale and cup lemon juice in a punch bowl.
Add some lemon slices. Serve over ice.
37. Raspberry-Rum Lemonade
Muddle the zest of 4 lemons (in wide
strips) with 1 pint raspberries and cup
sugar. Transfer to a punch bowl and add
2 cups lemon juice, 1 cups dark rum, 1 cup
raspberries and some lemon slices. Add
2 cups sparkling wine. Serve over ice.

No.
44

MAY 2014
l
50 Party Punches
38. Beer-Lemonade Freeze 1 cups
lemonade, one 12-ounce bottle beer and
2 sliced lemons in a ring mold. Mix three
12-ounce bottles beer, 4 cups lemonade
and 1 cups bourbon in a punch bowl. Add
the ice ring.
39. Stout Float Scoop 2 pints softened
vanilla ice cream into a ring mold and
smooth the top; freeze. Whisk two
12-ounce bottles chocolate stout beer,
one 14-ounce can sweetened condensed
milk and cup sugar in a punch bowl. Add
6 cups cream soda and the ice cream ring.
40. Bourbon Slush Mix 1 quart milk,
1 cups bourbon, 1 cup each confectioners
sugar and cream, and 1 tablespoon vanilla in
a baking dish. Freeze until slushy, 4 hours;
transfer to a punch bowl. Dust with nutmeg.
41. Brandy-Peach Mix 5 cups water, 1 cup
brandy, cup dark rum, cup lemon juice,
cup peach-avored vodka and 1 cups
sugar in a punch bowl. Serve over ice.
42. Spiked Sweet Tea Simmer
1 cups each sugar and water until the
sugar dissolves; let cool. Mix 8 cups chilled
strong black tea, 1 cup each lemon juice and
bourbon, and the syrup in a punch bowl.
Add some lemon slices. Serve over ice.
43. Coconut Mix two 13.5-ounce cans
unsweetened coconut milk and 1 cup each
sugar and water; freeze in a ring mold. Mix
1 liter ginger ale, 4 cups each guava nectar,
passion fruit nectar and orange juice, and
2 cups coconut rum in a punch bowl. Add
the ice ring and some diced mangoes.
44. Spicy Passion Fruit Freeze 4 cups
water and 1 sliced jalapeo in a ring mold.
Mix 3 cups each water and lemon-lime
soda, 2 cups passion fruit puree, 1 cups
each sugar and tequila, and cup lime
juice in a punch bowl. Add the ice ring.
45. Mai Tai Freeze 4 cups pineapple juice
and 2 cups chopped pineapple in a ring
mold. Mix 2 cups pineapple juice,
1 cups each white and dark rum, and
cup each lime juice, curaao and
amaretto in a punch bowl. Add the ice ring
and some maraschino cherries.
46. Pineapple-Rum Freeze 4 cups
chopped pineapple. Mix 1 cups dark
rum, 1 cup each orange juice and
pineapple juice, cup lemon juice and
cup each sugar and grenadine in a
punch bowl. Add the frozen pineapple
and some mint leaves.
47. Tangerine-Ginger Mix 6 cups
tangerine juice, two 12-ounce bottles
ginger beer and 1 cups Cointreau (or
other orange liqueur) in a punch bowl.
Add some tangerine and lemon slices.
Serve over ice.
48. Lychee Combine 3 cups lychee
nectar, one 20-ounce can lychees
(drained) and 2 cups each cranberry
juice and vodka in a punch bowl. Serve
over ice.
49. Blackberry-Lime Toss 6 cups
blackberries with 1 cup sugar in a bowl;
let sit 30 minutes. Puree half of the
blackberry mixture with cup lime
juice and teaspoon bitters. Transfer to
a punch bowl along with 1 liter each
ginger ale and seltzer, 1 cups gin and
the remaining blackberry mixture. Serve
over ice.
50. Watermelon-Lime Cube
1 medium seedless watermelon; freeze
half of the cubes. Puree the remaining
cubed watermelon, then strain into a
punch bowl. Add 2 cups vodka, 1 cups
lime juice and cup elderower liqueur.
Add the frozen watermelon cubes, some
mint leaves and lime slices.

Authentically
Mexican.
Remarkably easy.
HERDEZ Mexican Cooking Sauces. Creating
authentic Mexican recipes is simple and quick.
HERDEZTraditions.com. Try the many other
great products from our family, too.
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serving suggestion

PIATA CAKE
ACTIVE: 1 hr l TOTAL: 2 hr 20 min
SERVES: 10 to 12
Cooking spray
2 16-to-18-ounce boxes
chocolate cake mix
(plus required ingredients)
7 wafer ice cream cones
2 16-ounce tubs vanilla
frosting
3 7-ounce bags shredded
sweetened coconut
Gel or neon food coloring (purple,
yellow, blue, orange and pink)
Black icing, for decorating
Mex
CAKE
Everyone will line up
for a slice of this piata!
PHOTOGRAPHS BY ANDREW PURCELL
Dont take a whack at this
guy: Hes dessert! To make the edible
donkey, we stacked chocolate loaves for
the body and attached ice cream cones
for the legs, ears and snout. Then
we covered the whole thing
with brightly colored coconut
to give it that classic shaggy
look. Turn the page for
the how-to.
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Preheat the oven to 325. Coat two
9-by-5-inch loaf pans with cooking spray;
line with parchment, leaving an overhang.
Prepare the cake mixes as directed. Fill
the pans about two-thirds of the way
with batter (you ll have a little left over).
Trim the bottoms of the 2 remaining
cones with a serrated knife to make
pointed ears.
Remove the cake with legs from the
freezer. Cover the cones with frosting
and press purple coconut around them.
Frost half of the body as shown and
cover with yellow coconut.
Bake the cakes 45 minutes, then remove
1 cake from the oven and insert the top
inch of an ice cream cone 1 inches
from an end as shown. Continue baking
both cakes 10 to 15 more minutes. Let
cool, then lift out of the pans.
Cut the cake with the baked-in cone in
half to form the head (you wont need
the other half). Set cut-side down. Use
frosting to attach the ears to the top of
the head; transfer to the freezer.
Invert the cake so it stands on the cone
legs. Frost the rest of the body and cover
with blue coconut on the sides and orange
coconut on the top, leaving a square bare
as shown. Return to the freezer.
Use a serrated knife to trim the domed
top of the cake without the cone; set
trimmed-side down on a work surface.
Use frosting to attach 4 ice cream cones
to the 4 corners for legs. Transfer to
the freezer.
Divide the coconut among 5 zip-top bags.
Add a few drops of food coloring to each
bag, then shake and massage to mix.
Add more food coloring as needed until
the colors are bright.
Frost the head, ears and snout; cover with
stripes of purple, blue, pink and yellow
coconut. Place on top of the body as shown.
Use the remaining white frosting and the
black icing to make eyes and nostrils.
HOW TO
Make the Piata Cake

PURE NATURAL
1 0 0 P E R C E N T
U N L I K E O T H E R S N O T H I N G E L S E A D D E D
1 0 0 P E R C E N T

On the Road
Try a new kind of taco shell.
Then, find the tastiest taco
in every state.
Brooklyn
Out of Its Shell
While searching for the best taco in
every state (page 164), we noticed
an odd trend: Taco joints across the
country, including Taco Bell, are
replacing normal taco shells with,
of all things, waffles. We found waffles
stuffed with chicken, avocado and
salsa in Brooklyn (waffleandwolf.com),
Belgian waffle tacos in Santa Monica
(bruswiffle.com) and chicken-stuffed
pizzelle (call them crunchy waffles) in
Park City, UT (The Farm, canyonsresort
.com). Taco Bells contribution: a
sausage-and-egg waffle taco on the
breakfast menu.
This savory waffle
from Brooklyn is
made with cornbread
and jalapeo.
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Visit some of
these taco spots on
Cooking Channels
Taco Trip, hosted
by Aarn Snchez,
8 p.m. Sunday,
April 27.
Spicy BBQ Pork Taco
at Agave Grill in
Hartford, CT
On the Road

f
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During our search for Americas
tastiest tacos, we discovered that chefs
will stuff anything into a tortilla: mac and cheese,
hearts of palm, octopus. Our taco team tried
hundreds of them to come up with this list of the
best taco in every state (and D.C., too!). Wherever
you are, these picks are worth the trip.
tacos
5
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states
Tu
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to fin
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taco n
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ALABAMA
Grilled Catfish Taco
Kowaliga Restaurant,
Alexander City
This classic Southern taco is the
best reason to visit Kowaliga.
Another: Hank Williams penned
Kaw-Liga about a wooden
Indian that once held court here.
$5; 295 Kowaliga Marina Rd.;
kowaligarestaurant.com
CALIFORNIA
Short Rib Taco
Kogi BBQ, Los Angeles
Mention Korean tacos in
Los Angeles and locals will
lead you here: Chef Roy Chois
caramelized short rib taco
topped with chili-soy slaw
started a citywide Korean taco
trend in 2008. $2.29; multiple
locations; kogibbq.com
FLORIDA
Fried Chicken Taco
Huahuas Taqueria,
Miami Beach
Even past midnight, crowds form at
this hot spot for the fried chicken taco
with jalapeo cornbread croutons.
$3.99; 1211 Lincoln Rd.;
huahuastaco.com
CONNECTICUT
Spicy BBQ Pork Taco
Agave Grill, Hartford
You can order these blue corn
tortillas with all sorts of fillings,
but barbecue pork is the most
loved. Fans say the tacos are as
close to Mexican street food as
you can find in Connecticut.
$11 for two; 100 Allyn St.;
agavect.com
ALASKA
Copper River
Salmon Taco
Baja Taco, Cordova
The salmon here is as fresh
as you can getits caught
nearby and served on a tortilla
smothered with salsa, chipotle
mayo and shredded cabbage.
$5.25; 1 Harbor Loop Rd.;
bajatacoak.com
COLORADO
Pork Belly Taco
Pinche Tacos, Denver
Visitors drive from several
towns away to dig into this pork
belly taco: a thick slice braised
in orange juice and vinegar,
served with candied garlic and
a side of dipping jus.
$3.50; two locations;
tacostequilawhiskey.com
DELAWARE
Tacos de Pescado
El Dorado Restaurant,
Rehoboth Beach
Mahi mahi is called dorado in
Spanish, and thats the filling of
the most popular taco here: The
fish is beer-battered and topped
with a mayo sauce and cabbage.
$3.75; 18766 John J. Williams
Hwy.; eldoradorehoboth.com
ARIZONA
Carne Asada Taco
El Gero Canelo, Tucson
Hot dogs are the specialty of the
house here, but the carne asada
tacos are the reason lunch lines
wrap around the restaurant. You
get to top them yourself with
veggies, avocado crema and
three kinds of salsa. $2; multiple
locations; elguerocanelo.com
ARKANSAS
Chorizo Taco
Local Lime, Little Rock
These little winners are proof
that a tiny taco can be big on
flavor. Theyre packed with a mix
of chorizo, caramelized pineapple
and jack cheeseand each one
is gone in two bites. $10.50 for
three; 17815 Chenal Pkwy.;
locallimetaco.com
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GEORGIA
Mac Daddy Taco
Bad Dog Taqueria, Atlanta
Get here early! Chefs make only
about 75 of these off-the-menu
tacos daily. Theyre strange but
great: tomato-corn tortillas stuffed
with four-cheese pasta. $9; 1579
N. Decatur Rd.; baddogtaco.com
HAWAII
Spicy Ahi Tempura
Shrimp Taco
Surf N Turf Tacos, Honolulu
You wouldnt think to put sushi
fillings inside a taco, but its a
smart move: Tempura shrimp
and spicy tuna are even better
topped with pico de gallo in a
corn shell. $5; two locations;
surfnturftacos.com
IDAHO
Corned Beef Taco
Crooked Fence Barrelhouse,
Garden City
This unusual taco is a hit with
Idahos Irish population. Chefs
serve traditional corned beef
in a not-so-traditional way:
beer-braised, on a corn tortilla.
$9 for two; 5181 Glenwood St.;
cfbarrelhouse.com
ILLINOIS
Birria
Birrieria Zaragoza, Chicago
The menu proves just how
much regulars love birria, slow-
roasted, mole-marinated goat:
Its one of the few things sold
here. Place an order and youll
get a side of tortillas to build
your own tacos. $10.50; 4852
S. Pulaski Rd.; 773-523-3700
INDIANA
Skirt Steak Taco
La Chinita Poblana,
Indianapolis
All of the dishes at this fusion
taqueria are Asian-inspired, and
this one is the tastiest: curry-
and-citrus skirt steak topped
with avocado crema and fresh
herbs. $3; 927 E. Westfield
Blvd.; lachinitapoblana.com
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On the Road

IOWA
Original Flour Taco
Tasty Tacos, Statewide
The Tasty Tacos chain has
been around for 53 years, and
this deep-fried beef taco
created by the owners
grandmotherhas been
a Hawkeye State favorite
for decades.
$2.95; tastytacos.com
MAINE
Puerto Nuevo
Langosta Taco
Zapoteca Restaurante
y Tequileria, Portland
Lobster gets extra-special
treatment here: Its steamed in
beer, sauted in duck fat and
served in its shell next to corn
tortillas. $12; 505 Fore St.;
zapotecarestaurant.com
MINNESOTA
Squash and Shiitake
Mushroom Taco
World Street Kitchen,
Minneapolis
Even meat lovers have ordered
seconds of this hearty veggie
taco with pepita salsa. Its the
brainchild of a former Iron Chef
contestant. $6 for two; 2743
Lyndale Ave. S.; eatwsk.com
KANSAS
Buena Terra Taco
Taco Republic, Kansas City
You wont have trouble finding
Taco Republicits in a former
gas station. The popular
veggie taco is an Argentinian
specialty: fried hearts of palm
with a mayo-ketchup sauce and
avocado. $2.95; 500 County
Line Rd.; eattacorepublic.com
MARYLAND
Tilapia Taco
Tortilleria Sinaloa, Baltimore
This spot is known for its
homemade tortillasthe staff
cranks out thousands daily.
Regulars love them even more
when theyre stuffed with
Old Bayseasoned tilapia.
$5; 1716 Eastern Ave.;
tortilleria-sinaloa.com
MISSISSIPPI
Carne El Cerdo Taco
Babalu Tacos & Tapas,
Jackson
Locals named the menu here
Most Innovative in the weekly
paper. A case in point: this pork
belly taco with citrus-chipotle
barbecue sauce and peanut
slaw. $8.50 for three; 622
Duling Ave.; babalums.com
KENTUCKY
Soft Shell Crab Taco
Holy Mol taco truck,
Louisville
These arent your everyday
seafood tacos: Fried soft shell
crab and kimchi are served in
two steamed corn tortillas and
drizzled with chipotle mayo.
$5; Twitter for location:
@HolyMoleTruck
MASSACHUSETTS
Short Rib Ropa Vieja
Double Stack Taco
The Painted Burro, Somerville
You dont have to pick a side
in the hard-versus-soft tortilla
debate: This short rib taco,
stuffed with three cheeses and
roasted poblano, has both.
$8; 219 Elm St.;
thepaintedburro.com
MISSOURI
Tacos de Ostiones
Port Fonda, Kansas City
When chef Patrick Ryan tried
to get rid of his oyster tempura
taco with jalapeo crema,
regulars petitioned for its
return. But you can only get it
from March to September.
$7 for two; 4141 Pennsylvania
Ave.; portfondakc.com
LOUISIANA
Bnh M Taco
Pho Bistreaux, New Orleans
This NOLA restaurant is known
for its quirky multi-culti mash-
ups. The banh mi taco has all
the fixings of a Vietnamese
sandwich, but in a lighter
(equally tasty) package. $5.50
for two; 1200 S. Carrollton
Ave.; phobistreaux.biz
MICHIGAN
Pollo Rostisado Taco
Dos Hermanos Market,
Ypsilanti
The rotisserie chicken taco is
a perennial bestseller at this
authentic Mexican market, but
youll need to plan your visit:
Its available only on weekends.
$1.60; 412 W. Michigan Ave.;
734-487-8839
MONTANA
Elk Chorizo Taco
Pescado Blanco, Whitefish
Chefs here call their food
Mountain Mexican, and
this taco is a good example:
crema-drizzled elk chorizo
with arugula, mushrooms
and caramelized onions.
$12.50 for two; 235 First St.;
pescadoblanco.com
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On the Road

NEBRASKA
Al Pastor Taco
La Choza Restaurant, Omaha
Many traditional pork tacos
are topped with pineapple, but
the fruit gets extra play at this
Salvadoran joint: The pork is
marinated in pineapple pieces,
then put on the rotisserie to
caramelize the juices. $1.75;
5133 S. 25th St.; 402-733-9554
NEVADA
Silencio Taco
China Poblano, Las Vegas
Renowned Spanish chef
Jos Andrs has created an
unusual, irresistible combo:
lychee and duck tongue in
a corn tortilla. $5.50; The
Cosmopolitan of Las Vegas;
3708 S. Las Vegas Blvd.;
cosmopolitanlasvegas.com
NEW HAMPSHIRE
Taco de Carne Asada
Mixteca Taqueria y Cantina,
Durham
This garlic-and-chili-
marinated tri-tip taco gets
an extra-special topping:
wild mushrooms foraged from
the woods nearby.
$9 for three; 10 Jenkins Ct.;
mixtecataqueria.com
NEW JERSEY
Barbacoa de
Costilla Taco
The Taco Truck,
multiple locations
This taco quickly went from a
special to a menu staple: Locals
love the extra-tender short rib
braised in a garlic-chile sauce
and served in two corn tortillas.
$5 for two; thetacotruck.com
NEW MEXICO
Navajo Taco
Earls Family Restaurant, Gallup
Navajo fry bread is a statewide
favorite, and it tastes even
better in taco form. Here,
the puffed disks are piled
with classic toppings:
ground beef, beans and
cheese. $13; 1400
E. Historic Hwy. 66;
505-863-4201
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NEW YORK
Al Pastor Taco
Tacos El Bronco, Brooklyn
Brooklyns Sunset Park is full of
great Mexican food, but locals
gravitate here for flawless
pork tacos served with roasted
onion bulbs. The recipe comes
from the owners brother in
Mexico. $1.50; 4324 4th Ave.;
tacoselbronco.com
OKLAHOMA
Puffy Taco
Elote Cafe & Catering, Tulsa
This puffy tortilla gets only a
quick dip in the fryer, so its crisp
on the outside and softer on
the insideperfect for holding
a hearty mix of beef or chicken,
sweet potatoes and caramelized
onions. $8.79 for two; 514
S. Boston Ave.; elotetulsa.com
SOUTH CAROLINA
The Warpig Taco
Cha Chas Mexican Grill,
Charleston
Pork lovers, rejoice! This flour
tortilla comes with pig meat in
three great forms: pork belly,
braised pork and crumbled
baconplus a scoop of black
beans. $3.75; 1409 Folly Rd.;
chachasmexicangrill.com
NORTH CAROLINA
Pato Carnitas Taco
Cantina 1511, Charlotte
A three-step process makes the
duck filling in this taco super
tender: The meat is cured,
slow-cooked and then lightly
grilled. Its drizzled with a tangy
avocado-tomatillo sauce.
$4.25; two locations;
cantina15eleven.com
OREGON
Pulpo Taco
Uno Mas Taquiza, Portland
Ask staffers to name a favorite
dish and most of them will say
this chile-and-lime-seasoned
octopus taco. Its a specialty
of the chefs seaside
hometown of Acapulco.
$3.75; 2337 N.E. Glisan St.;
unomastaquiza.com
SOUTH DAKOTA
Indian Taco
Cheyenne Crossing Store,
Lead
For more than 30 years,
regulars have had trouble
finishing this loaded fry-bread
taco by themselves. Luckily, it
comes in a smaller snack size.
$7$11; 21417 US Hwy. 14A;
605-584-3510
NORTH DAKOTA
Panko Walleye Tacos
Mezzaluna, Fargo
Fans of this fish taco know its
whats on top that counts:
a deliciously sweet-and-spicy
chili aoli. The fresh flour
tortillas, made by hand at a
nearby market, are a bonus.
$10 for two; 309 Roberts St.;
dinemezzaluna.com
PENNSYLVANIA
Pork Taco
Smoke Barbeque Taqueria,
Homestead
This spot southeast of
Pittsburgh makes only 10 types
of tacos, and theyre all amazing.
The best one: smoked pork with
apricot-habanero sauce and
caramelized onions. $4.75; 225
E. 8th Ave.; 412-205-3039
TENNESSEE
Fried Avocado Taco
Mas Tacos Por Favor, Nashville
This joint took its popular
fried fish taco and made it
vegetarian-friendlywith fried
avocado in place of fish, topped
with cabbage, red onion and
a spiced yogurt sauce. $3;
732 Mcferrin Ave.;
eatmastacos.com
OHIO
Turducken Taco
The Coop food truck, Columbus
This sounds like a Turkey
Day special, but lucky for us,
the tacoturkey, duck and
chicken meat stewed in a
guajillo sauce and served with
pickled red cabbageis sold
spring through fall. $7 for two;
coopontherun.com
RHODE ISLAND
Miso Glazed Tofu Taco
Fugo food truck,
Providence
The owners of this food truck
are Dominican and Laotian, and
their beloved taco was inspired
by both backgrounds: perfectly
crisp fried tofu and slaw in a
corn shell. $6 for two; Twitter
for location: @FugoFoodTruck
TEXAS
SOCO Taco
Good 2 Go Taco, Dallas
The name of this taco stands
for Southern comfort, and is it
ever! The oversize breakfast
taco is stuffed with sausage,
egg, biscuit crumbles and
a peppery white gravy.
$3.50; 1146 Peavy Rd.;
good2gotaco.com
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On the Road

We love our crab, but theres even more to please your palate in Maryland.
Hungry for haute cuisine? Famished for some family-inspired fare? Searching
for out-of-the ordinary food truck flavors? Looking for locally sourced farm
(or dock!)-to-table offerings? Marylands deliciously diverse culinary scene
can make your food dreams come true. Get ready to tempt your taste buds
today and start planning at visitmaryland.org.
VISITMARYLAND.ORG | 800-543-9307
Martin OMalley, Governor

ADVERTISEMENT visitmaryland.org | 800-543-9307
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VIRGINIA
Suadero Taco
Fuego Cocina y Tequileria,
Arlington
The recipe for this slow-cooked
brisket taco, topped with
jalapeo and onions, comes
straight from Mexico. The chefs
sister serves it at her Mexico
City taqueria. $7 for two; 2800
Clarendon Blvd.; fuegova.com
WISCONSIN
Tacos de Tio Isreael
Cempazuchi, Milwaukee
Fried fish is a favorite dish in
Milwaukee, and here it gets a
Latin twist: Its breaded in
blue cornmeal and served
in a corn tortilla with lime slaw
and chipotle mayo. $11 for
three; 1205 E. Brady St.;
cempazuchi.com
WASHINGTON
Taco Adobada
Tacos Chukis, Seattle
The owner recently expanded
his space, but its still packed
with customers clamoring for
this favorite: rotisserie pork
topped with pineapple, onions,
cilantro and guacamole.
$1.90; 219 Broadway E.;
206-328-4447
WYOMING
Beef Tongue Tacos
Rendezvous Bistro,
Jackson Hole
The chef took a trip to Baja and
came back with the idea for this
winner: tongue covered in onion,
cabbage, watermelon radish
and pickled jalapeo on a tortilla.
$9 for two; 380 S. Broadway;
rendezvousbistro.net
WASHINGTON, D.C.
Carnitas con Salsa
de Tomatillo Taco
Oyamel Cocina Mexicana
Oyamels team went south of
the border for inspiration and
came back with the key to tasty
pork tacos: a 24-hour lime-
andorange juice marinade.
$4; 401 7th St. N.W.;
oyamel.com
VERMONT
Sweet Potato Taco
The Mad Taco, three locations
You can watch chefs in the
open kitchen smoke jalapeos
and onions for this sweet
potatoandblack bean
taco. They also make more
than a dozen hot sauces for
the top. $8 for two;
themadtaco.com
WEST VIRGINIA
Trout Taco
Black Sheep Burrito & Brews,
two locations
Its not hard to find a
trout taco in West Virginia
its the state fishbut here
the trout is smoked and
topped with a bourbon-
bacon marmalade. $4.25;
blacksheepwv.com
UTAH
Grilled Pears and
Roasted Beets Taco
Taqueria 27, two locations
Chef Todd Gardiner put a
new spin on veggie tacos
with this combo. Its
like a super-delicious
salad (beets, pears
and gorgonzola)
on a tortilla.
$6 for two;
taqueria27.com
Taco scouts:
Allison Arthur, Dishing
Magazine, WY; Bob
Batz, Jr., Pittsburgh Post-
Gazette; Mary Bilyeu,
The Toledo Blade; Rachel
Leah Blumenthal, Eater,
Boston; Tim Carman, The
Washington Post; David
Cathey, The Oklahoman;
Martha Cheng, HI; Ann
Christenson, Milwaukee
Magazine; Kate Conlow,
IA; Rita Connelly, AZ;
Carly Cooper, Atlanta
Magazine; MaryEllen
Fillo, Hartford Courant;
Stefanie Gans, Northern
Virginia Magazine; Peter
Genovese, The Star
Ledger, NJ; Sarah Gish,
Kansas City Star, MO;
Meredith Goad, Portland
Press Herald, ME; Scott
Gold, LA; Miriah Hamrick,
WV Living Magazine;
Sarah Baker Hansen,
Omaha World Herald;
Eric E. Harrison, Arkansas
Democrat-Gazette; Meg
Heckman, NH; Rachel
Hergett, The Bozeman
Daily Chronicle, MT; Anne
Hillerman, NM; John-
Bryan Hopkins, AL; Katie
Hunhoff, South Dakota
Magazine; Jessica Karley,
Everyday Gourmet, ND;
James Patrick Kelly, ID;
Alex Kiesig, ID; Rochelle
Koff, The Miami Herald;
Carol Kugler, The Herald-
Times, IN; Shannon Kuhn,
AK; Susan Laughlin, New
Hampshire Magazine;
Margaret Littman, TN;
Mary Brown Malouf,
Salt Lake Magazine;
Ivy Manning, OR; Nicole
Marshall Middleton, Tulsa
World; Dana McMahan,
Louisville, KY; Michele
Meek, RI; Robert Moss,
SC; Mark Nardone, DE;
Sarah Nowicki, Charlotte
Magazine, NC;
Melissa Pasanen, VT;
Kat Robinson, AR; Kathryn
Robinson, Seattle Met;
Jeff Ruby, Chicago
Magazine; Matthew
Schniper, Colorado
Springs Independent;
Jonathan Scott, The
Oxford Eagle, MS; Elina
Shatkin, Los Angeles
Magazine; Carol Shih,
D Magazine, Dallas; Kristin
Fuhrmann Simmons, ME;
Claire Stanford, Eater
Minneapolis; Carole
Sugarman, Bethesda
Magazine, MD; Mike Sula,
The Chicago Reader; Joy
Summers, MN; Patricia
Talorico, The News Journal,
DE; Brittany Werges,
303 Magazine, CO;
Bethia Woolf, Columbus
Food Adventures, OH;
Jonathan L. Wright, Reno
Gazette-Journal, NV
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On the Road

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Contest
Name This Dish!
Dream up a clever name
for this colorful cheese ball
and you could win big.
How to enter:

Read the recipe and come up with a creative
name for this cheese ball.

Go to foodnetwork.com/namethisdish and
enter your best name between April 15 and
May 6, 2014. The winner will receive a $500
gift card to foodnetworkstore.com, and three
runners-up will each receive a $50 gift card.
NO PURCHASE NECESSARYTO ENTER OR WIN. Name This Dish! Contest is sponsored by
Hearst Communications, Inc. To enter, go to foodnetwork.com/namethisdish and complete and
submit the entry form pursuant to the on-screen instructions. All entries must include your name,
address, telephone number, e-mail address and original recipe name based on this months dish.
Contest begins 12:01 a.m. ETApril 15, 2014, and ends 11:59 p.m. ETMay 6, 2014. Open to
legal residents of the 50 United States and the District of Columbia who have reached the age of
majority in their state of residence at time of entry. Legal residents of Canada (excluding Quebec)
who have reached the aforementioned age in their province of residence at time of entry are also
eligible to enter. Void in Puerto Rico, Quebec Province and where prohibited by law. Contest is
subject to complete official rules available at foodnetwork.com/namethisdish.
Hoggin the
Brittle
Jill Gilber
Philadelphia
Piggy
Bark
Kim Kimble
Galax, VA
Pigs Gone
Nuts
Melanie Hay
Oreland, PA
Recent Winner:
THIS BRITTLE PIGGY
What do you think?
Deanna Crull
Spokane
RUNNERS -UP
Bacon candy
????????????????
ACTIVE: 25 min l TOTAL: 1 hr 25 min l SERVES: 8
2 8-ounce logs goat cheese
1 peeled cooked beet (jarred, canned
or vacuum-packed)
2 tablespoons horseradish, drained
Kosh er salt and freshly ground pepper
cup chopped mixed fresh herbs
(such as dill, parsley, chives
and/or tarragon)
1 small clove garlic, chopped
1. Combine 1 goat cheese log, the beet and horseradish in a food processor
and puree until smooth. Transfer to a bowl and season with salt and pepper;
cover and refrigerate.
2. Wipe out the food processor and add the remaining goat cheese log,
the herbs and garlic; puree until smooth. Transfer to a bowl and season with
salt and pepper; cover and refrigerate.
3. Wipe out the food processor again and add the cheddar, pimientos,
cream cheese, mayonnaise, scallion and hot sauce; puree until smooth.
4. Line a 1-quart bowl with plastic wrap, leaving an overhang. Spread the
beet-cheese mixture in the bottom of the bowl; press gently with plastic wrap
to smooth it into an even layer. Spread the herbed cheese mixture on top,
then the pimiento cheese mixture, pressing each layer with plastic wrap
until smooth and even. Cover with plastic wrap and refrigerate until rm,
at least 1 hour. Uncover and invert onto a platter; discard the plastic wrap.
Serve with crackers.
1 cups grated sharp yellow
cheddar cheese (about
6 ounces)
cup chopped pimientos
cup cream cheese (about
2 ounces)
2 tablespoons mayonnaise
1 scallion, chopped
2 to 3 dashes hot sauce
Crackers, for serving
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Cool off in
D.C. with a
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Virginia Beach, VA

A day on the Virginia Beach
waves is sure to work up your
appetite. So here are a few
Virginia coastal must-trys
youre sure to love.
Virginia Beach
Rocksh Tacos
Broiled Virginia Striped Bass,
slaw, and salsa fresca served
on a homemade tortilla.
Virginias
on deck.
Get a second helping of coastal love
at Virginia.org/culinary
Chesapeake Bay
Blue Crab Pizza
Garden fresh herbs and tomatoes
paired with a six-cheese blend
topped with fresh-caught
Virginia Blue Crab on a wood
stone oven-baked atbread.
Virginia Oysters Rock
Locally farmed Lynnhaven
River Oysters, spinach, Asiago
cheese, Virginia bacon, fennel,
hollandaise & smoked paprika.

2 FOOD NETWORK MAGAZINE: TRAVEL l MAY 2014
LEADER OF THE PACK
Restaurant: Impossible host Robert Irvine is on the road
more than 300 days a year. Who better to give travel tips?
Travel News Travel News
MOVABLE FEASTS Some hotels are sending
departing guests to the airport with the ultimate carry-on: TSA-friendly
meals. Hotel Bel-Air in Los Angeles (dorchester collection.com), Eventi in
New York City (eventihotel.com) and the Four Seasons Hotel Seattle ( fourseasons.com) are
packing up sandwiches, salads and snacks for air travel, with gels and liquids (like jam and
salad dressing) in containers of 3 ounces or less so they pass the security check.
19%
Phone or gadget
18%
Garbage
44%
Spare change
MOST OF US ARE USING
THE CUP HOLDERS IN
OUR CARSBUT NOT
FOR CUPS. HERES
THE BREAKDOWN:
If youre among the 10 million people heading to Las Vegas
this summer (despite the heat, its one of Americas top
summer-travel destinations), look for Guy Fieris new
restaurant at The Quad Resort & Casino: Its right on the
Strip by Carnaval Court, and it has a big 185-seat patio
perfect for people watching.
Guy's Big Bet
INVEST IN A
QUALITY SUITCASE
I carry 70 to
80 pounds of luggage
everywhere I go,
so its important to
have a good bag.
I like the four-wheel
Samsonite bags that
can be rolled upright.
I stack a smaller
bag on top to free up
my other hand.
TAKE A SCARF
I always wear a scarf
because I like to be
warm on planes. I bring
my own layersyou
never know where
those in-flight blankets
have been!
MAKE
YOURSELF
AT HOME
I unpack all of
my stuff if Im
staying at least
two nights.
C
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Lobster
Cobb Salad
to go from
Hotel Bel-Air

MAY 2014 l FOOD NETWORK MAGAZINE: TRAVEL 3
The trendiest way to spend your summer vacation: culinary boot camp. Here are a few crash courses.
SUMMER SCHOOL
BAKING
BOOT CAMP
CURRICULUM SCHOOL SPECIALTY
TOUGHEST
TASK
BONUS
Chef Walters
Cooking School
Providence
July 712
chefwalterscooking
school.com
Cooking beef,
chicken and seafood
every which way:
broiled, roasted,
steamed, braised
and more
Creating desserts of
every kind, including
tarts, mousses and
baked Alaska
Skinning
and
filleting
fish
Perfecting
puff
pastry
Class is held
on a 150-acre
resort with
tennis courts, a
golf course, spa
and pool.
One whole day
is devoted to
chocolate.
$450
for three
days
$599
for five
days
COST
HORS DOEUVRE
BOOT CAMP
The Culinary
Institute of America
St. Helena, CA
May 1920
enthusiasts.ciachef.edu
Prepping and
plating the perfect
single bite
Making
Chinese
dumplings
from
scratch
You get to keep
your chefs jacket
and pants.
$895
for two
days
The North Carolina
Barbecue Society
Clemmons, NC
May 1617;
Sugar Mountain, NC
July 1819
ncbbqsociety.com
Smoking a whole hog
and making Carolina-
style sauces
Mastering
vinegar-
based and
Lexington-
style
sauces
Youll be a
North Carolina
Barbecue Society
Certified BBQ
Judge by the end
of the program.
$449
for two
days
BARBECUE
BOOT CAMP
CULINARY
BOOT CAMP
B
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,

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.
Biltmore Culinary
Academy
Coral Gables, FL
Monthly; check
website for dates.
biltmorehotel.com
SOUTHWEST
BOOT CAMP
Santa Fe School
of Cooking
Santa Fe, NM
August 2527
santafeschoolof
cooking.com
Making traditional
Southwestern fare,
like tamales and
chile rellenos
Cooking
a mole
sauce that
has more
than 15
ingredients
A restaurant
dinner for
you and your
classmates,
prepared by a
local chef
$1,250
for three
days
INTERNATIONAL
BOOT CAMP
The Chopping
Block
Chicago
May 1216
thechoppingblock.net
Learning about
basic Thai, Spanish,
Mexican and Indian
dishes
Cleaning
a cactus
Youll sample
wines that
pair with each
countrys flavors
and ingredients.
$1,400
for four
days

And in-between,
The brilliant, yellow sun.
The shimmering, turquoise waters.
friendly locals in exquisite shades of pink.
2014 Islands Of The Bahamas
#ItsBetterInTheBahamas

bahamas.com 1-800-bahamas

All of this picnic gear folds up
for easy traveling.
This soft-sided Folding
Cooler holds 36 cans of
soda, plus iceand the lid
doubles as a cup holder.
$56, Kelty; llbean.com
These grilling tools have
sturdy rosewood handles
and fold in half. $36 each,
Man Law; kohls.com
A drawer in this
cheese board
pulls out to reveal
three cheese
knives. $100,
Dubost Laguiole;
surlatable.com
Store salads and
snacks in these
collapsible bowls
then flatten them
for storage. $20 for
a set of three;
aladdin-pmi.com
Unfold the legs on the
Beer Garden Table and Benches
and you have seating for six guests
just about anywhere. $230/table,
$140/each bench; worldmarket.com
This 5-by-6-foot
Gingham Picnic
Blanket zips
up into a tote.
$20, Threshold;
target.com
The portable NXT
Lite Standup is small,
but it can do some
serious grilling: up to
nine burgers at once.
$160; coleman.com B
L
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N
K
E
T
,

B
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Baked grits
Highlands Bar and Grill,
Birmingham
Banana pudding
Sisters, Troy
Broiled seafood platter
Te Bright Star, Bessemer
Black Forest torte
Klinglers, Birmingham
Bouillabaisse
Hot and Hot Fish Club,
Birmingham
Fried chicken
Martins, Montgomery
Fried fsh and cole slaw
Ezells, Lavaca
Hot Bama Brown sandwich
Baumhowers, Tuscaloosa
Fried green tomatoes
Irondale Cafe, Irondale
Crab cakes
Fox Valley Restaurant,
Maylene
Peach pies
Peach Park, Clanton
Ribs and white bread
Dreamland, Tuscaloosa
Sea bass in banana leaves
Cosmos Restaurant and Bar,
Orange Beach
Mufaletta Panino
Panini Petes, Fairhope
Neapolitan pizza
Bettola, Birmingham
Oysters fried, stewed
and nude
Wintzells, Mobile
Shrimp and grits
Classic on Noble, Anniston
The best way to experience Alabama?
trip to Alabama can be a culinary celebration of all things epicurean. From gourmet to the catch of the day,
festivals to farmers markets, your journey intersects with Alabamas thriving culinary scene, one dish at a time.
So come dine with our award-winning chefs, check out our must-not-miss food events and dig into the 100 dishes
to eat in Alabama before you die. With so much to do, see and eat, every experience will be just as exciting as the
next. Get started on your delicious adventure today.
To learn more, visit ilovealabamafood.com
or download the 100 Dishes app today.
A
Cheeseburger in Paradise
LuLus, Gulf Shores
Barbecue chicken
with white sauce
Big Bob Gibson Bar-B-Q, Decatur
Peanut butter and jelly
in phyllo
Cotton Row, Huntsville

2. Mills 50/Little Vietnam
Orlando is home to one of
Floridas largest Vietnamese
populations, and youll find the
best banh mi sandwiches and
other Vietnamese specialties
in the Mills 50 district ( also
called Little Vietnam). Check
out the Asian markets and
shops before you leave.
mills50.org
1. Lu Lus
Ice Cream Shop
Cold treats are
essential for surviving
Florida summers, and
locals love cooling
off at Lu Lus. The
shop, a small yellow
cottage with a white
picket fence, serves
fun flavors made with
local ingredients.
1111 South Orlando
Ave., 1 p.m. to 8 p.m.;
facebook.com/
LuLusIceCreamShop
4. Tasty Tuesdays
in the Milk District
Food trucks are a big deal
in Orlando, and you can
hit a bunch at once during
Tasty Tuesdays, a weekly
gathering of trucks in
downtowns Milk District.
Depending on the week,
you might find empanadas,
sushi or Korean barbecue.
24242432 East Robinson
St., 6:30 p.m. to 10 p.m.
3. Orlando Brewing
This brewery, the
states only certified
organic producer,
makes about 20 kinds
of beer, from pale ale
to dark stout, and
you can sample them
all on-site. Kids are
welcome, and the
taproom has darts
and board games.
1301 Atlanta Ave.;
orlandobrewing.com
5. East End Market
Part food hall, part event
space and part farmers
market, East End Market
opened last fall in
Orlandos Audubon Park
neighborhood. Inside,
you can pick up gifts
for friends back home
(like coffee from local
roaster Lineage) or grab
lunch for a picnic in the
courtyard. 3201 Corrine
Dr.; eastendmkt.com
6. Winter Park Farmers Market
The charming city of Winter Park, about
15 minutes north of Orlando, has a
bustling farmers market every Saturday
at a former train depot. Youll find lots
to eat, including freshly made Mountain
Kettle Korn & Katerings salty-sweet kettle
corn. 200 West New England Ave.;
7 a.m. to 1 p.m.
Almost 60 million people visit Orlando every year, but few venture
beyond the theme parks. Here are six fun places to eat and drink:
I
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.

E X P L O R E I T A N D O T H E R D E L I G H T S
AT TRAVELTEX.COM/FOOD
Its like a
2014 Of ce of the Governor, Economic Development and Tourism.
MAY INDUCE EUPHORIA

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awaiting your arrival.
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800-533-0188
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www.destinresorts.com
800-336-9669
WATERCOLOR INN
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Gulf front luxury & family
favorite resort.
www.watercolorresort.com
877-497-4341

key lime pie
k
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s
t
lobster rolls
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These popular vacation destinations
are home to some serious food
fights. If you visit, taste both sides
and help settle the score:

vs
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e
One of the first things you see when you get to this
popular summer spot is a line of people outside
The Clam Shack in Kennebunk. Theyre waiting for
lobster rolls, and here, that means tail, claw and
knuckle meat on a buttered, grilled round roll with
mayo or melted butteror both. Across the river
in Kennebunkport, Alissons Restaurant serves a
different, and some say superior, roll: claw and knuckle
meat mixed with mayonnaise on a lightly toasted,
buttered, extra-long hot dog bun.
Showdown: Lobster Rolls
The Clam Shack
2 Western Ave., Kennebunk; theclamshack.net
The Clam Shack
is a two-time
winner at the
Lobster Roll Rumble,
a national lobster roll
competition.
Alissons
Restaurant
uses only
claw and
knuckle meat
because its
like the filet of
a cow, says
the general
manager.
Alissons
Restaurant
11 Dock Sq.,
Kennebunkport;
alissons.com
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This island town off the tip of southern Florida is one
big beachy playground, but things get serious when
locals talk about Key lime pie. Kermit Carpenter of
Kermits Key West Key Lime Shoppe has become famous
nationwide for his version: a tart custard inside a graham
cracker crust. Carpenter tops his pie with whipped cream
and thats where things get controversial: Just down the
street is Blue Heaven, where owner Richard Hatch sells his
version topped with towering meringue.
Showdown: Key Lime Pie
Kermits Key West
Key Lime Shoppe
2 locations; keylimeshop.com
Blue Heaven
729 Thomas St.; blueheavenkw.com
Kermits sells all kinds
of Key limethemed
products, including
jelly, shower gel and
citrus salsa.
The meringue
on top of Blue
Heavens pie is
six inches tall!
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vs
Hansens Sno-Bliz
4801 Tchoupitoulas St.; snobliz.com
Plum Street Snoballs
1300 Burdette St.; plumstreetsnoball.com
N
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If youre heading to New Orleans, you probably have a
long list of must-try foodsand were guessing that
snowballs arent on it. They should be: The cups of shaved
ice, flavored with syrups, have been a local fixture since
1934, when Ernest Hansen invented a shaved ice machine.
Hansens Sno-Bliz is still going strong on Tchoupitoulas
Street with a hard-core fan base, but just a few miles away
is Plum Street Snoballs, which opened in 1945 in the
back of a furniture store and has for years claimed to make
a superior, extra-smooth shaved ice.
Cream of Nectar
syrup (a bright pink
vanilla-flavored
concoction with
hints of almond)
is Hansens
most popular.
Plum Streets signature
flavor is Orchid Cream
Vanilla, which tastes like
French vanilla.
Showdown: Snowballs
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C
A
Newport Beach, an hours drive south of downtown
Los Angeles, is best known for two things: its
beaches (as seen on shows like The O.C. and
Arrested Development) and a dessert called the
Balboa bar (or Bal bar ). The bar, born in the 1940s
and named after a part of town called Balboa Island,
is pretty simple: a block of vanilla ice cream on a
stick, dipped in chocolate and rolled in toppings.
Sugar N Spice, which opened in 1945, claims to sell
the original bar, but the folks at nearby Dads Donuts
insist theirs came first.
Showdown: Balboa Bars
Dads donuts
318 Marine Ave.; 949-673-8686
The folks at
Sugar N Spice
say they serve
the original
Balboa bar (and
the original frozen
banana, too!).
All the locals know which
is the original, says a
longtime Dads employee.
Sugar N Spice
310 Marine Ave.; 949-673-8907
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PHOTOGRAPH BY KANG KIM
16
Unwrap one of Americas best ice pops: Here are eight favorites!
NASHVILLE
Hibiscus pop
Las Paletas
Gourmet Popsicles
615-386-2101
NEW ORLEANS
Blueberry-lavender pop
Meltdown
meltdownpops.com
COLD SPRING, NY
M
elon pop
Go-Go Pops
845-809-5600
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V
iv
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ATLANTA
Coconut latte pop
King of Pops
kingofpops.net
WASHINGTON, D.C.
Pineapple-basil pop
Pleasant Pops
pleasantpops.com
STUDIO CITY, CA
Bananapeanut butter
chocolate chip pop
Suck It Sweets and Treats
suckitsweets.com

PROMOTION
BALTIMORE COUNTYS OUTSTANDING
WINE COUNTRY
Ernest Hemingway observed, Wine is the most civilized thing
in the world. If thats true, northern Baltimore County and its
outstanding wineries and vineyards oer wine lovers a civilized and
inviting place to visit. EnjoyBaltimoreCounty.com
BEHOLD THE ISLANDS OF THE BAHAMAS
The Islands Of The Bahamas have a place in the sun for everyone, from
Nassau and Paradise Island to Grand Bahama to The Abaco Islands,
Harbour Island and others. For more information, call 1.800.Bahamas
or visit Bahamas.com. #ItsBetterInTheBahamas
CAJUN GETAWAY IN LAKE CHARLES
For authentic charm, culture, history and delicious Cajun cuisine,
you can get your ll in Lake Charles/Southwest Louisiana, from
seafood and Cajun cooking to the delicious Boudin Trail.
CECIL COUNTY, MARYLAND
Discover beautiful countryside, shimmering harbors and quaint historic
villages, right on I-95! Experience unique shops, award winning
cuisine, state parks, local wine, charming inns and more! Once you
visit, youll return again and again! SeeCecil.org
CELEBRATE HARFORD COUNTY FOOD & WINE!
Just 25 miles northeast of Baltimore o I-95, experience the best
of Marylands home-grown hospitality. Restaurant week June 214,
Piedmont Wine Trail experience, U-Pick opportunities, culinary
tours and more.HarfordMd.com
DISCOVER 100 DISHES IN ALABAMA
Drool over 100 of Alabamas most delectable dishes with the 100
Dishes mobile app. Theyre the plates to try before you die! Visit
ILoveAlabamaFood.com or download the free app today.
F IS FOR FLORIDAAND FINE FOOD
Fresh-daily seafood, sunshine-splashed citrus, a booming craf beer
scene, award-winning cheeses, grass-fed heritage pork and beefthe
avors of Florida are as fresh as its beach breezes. Plot your culinary
course at VisitFlorida.com.
FIND YOUR HAPPY PLATE
Are you hungry for barbecue? Real barbecue? Then come taste
delicious down-home avor and nd your happy plate in the
birthplace of barbecue. Just download the FREE South Carolina
BBQ Trail Map at DiscoverSouthCarolina.com and take your pick
from a list of savory, slow-cookin hot spots.
FIND YOUR PERFECT BEACH
In Northwest Florida, South Waltons sugar-white sand beaches
and turquoise water complement the 16 individual beach
neighborhoods that invite you to nd your perfect beach.
FREDERICK COUNTY, MARYLAND
Hip and historic Frederick County boasts a thriving historic district with
great dining and shopping, plus wineries and breweries, battleelds and
historical sites, museums, and outdoor recreation and parks.
FRESH FROM FLORIDA
With warm weather on its way, nows a wonderful time to indulge all
of your senses with a satisfying sweet and healthy dessert that not
only looks great, but is refreshing and reminds you of summer. Just
a few simple Fresh From Florida ingredients will brighten everyones
day. Visit FreshFromFlorida.com for more recipes.
GALWAY BAY IRISH RESTAURANT AND PUB
Located in the heart of Annapolis, Galway Bay is the favorite for
locals and visitors alike. With delicious Irish specialties, renowned
lump crab-cakes, and perfectly pulled pints of Guinness, youll feel
like youre in Ireland!
GO BR! AND GET FED!
Baton Rouge is a city full of colorful history, rich culture, vibrant music
and exquisite cuisinetruly a cultural hot spot that is sure to impress.
JOIE DE VIVREAVOYELLES
Avoyelles, LA has a strong French Creole heritage still present in its
culture, customs and food traditions. Annual festivals, down-home
cooking and museums are reminiscent of French Creole and Native
American cultures in Avoyelles Parish.
LET MARYLAND TEMPT TASTE BUDS
From down-home cooking to exotic uptown cuisine, from farm-
fresh food to hillside wineries and homegrown hops, if you love
good food and drink, you and your taste buds will love Maryland.
LOUISIANA CULINARY
Prepare for an epicurean excursion along Louisianas Culinary
Trails, designed to have you dining like a local in no time. Get your
journey started at LouisianaTravel.com/Culinary.
ONLY IN LOUISIANA
Its where the arts are alive and kickingespecially the art of living.
Come see what else youll nd Only in Louisiana.
PARADISE REFINED
Fresh seafood straight from the Gulf. Rened dining with a
Floribbean air. Naples, Marco Island and the Everglades have
earned a reputation as foodie paradises. ParadiseRened.com
SARASOTA OFFERS FRESH COASTAL FARE
In Sarasota nd casual coastal fare of fresh-caught seafood. Farm-
to-fork spreads of fruits and vegetables t for a king. Home-style
favorites and baked-from-scratch Amish pies. Waterside dining and
cozy cafs. SavorSarasota.org
SOME MOMENTS DESERVE AN AUDIENCE
This is a world where wonderful things happen. We just have to be
there when they do. Get the guide at Colorado.com.
THE GREAT STATE OF TEXAS
Texasits like a whole other country thats miles away from
ordinary. Plan your trip atTravelTex.com and pick up your FREE
Texas State Travel Guide.
VIRGINIAS COASTAL CUISINE
A day on the Virginia Beach waves is sure to work up your appetite. See
what coastal cuisine is on the menu at Virginia.org/Culinary.
VISITANNAPOLIS.ORG
Annapolis and the Chesapeake Bay feature three regions
of distinct personalities with easy access to Baltimore and
Washington, D.C. Youll Find It Here at VisitAnnapolis.org.
TASTE TRAVEL
f
o
r
FOOD NETWORK MAGAZI NE S
GO TO TRAVEL.FOODNETMAG.COMto nd out more about these great travel destinations!

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The ultra-comfortable collection has a light, buoyant,
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and makes you feel like youre gliding on air.
Go ahead: Stride faster. Train longer. Move freer.
With this level of comfort, the skys the limit.
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Tasty

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Grill pineapple slices, then turn

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MAY 2014 l FOOD NETWORK MAGAZINE 165

Get a Hold of Your Finances

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