Indholdsfortegnelse for December 2020 i Food Network Magazine

Looking Good Eating better could help your skin: A new study published by JAMA Dermatology found a link between eating habits and adult acne, and other studies have indicated that fatty foods, dairy and sugary drinks may be to blame. Get your diet on the right track with one of the healthy meals above. In Season: Clementines Brighten those gray winter days with sunny clementines! They’re a great source of vitamin C (just one has 60 percent of the daily recommended value), plus they give your immune system a boost. Toss a few in your bag—or use them as stocking stuffers! We ❤ Seltzer Ditch the sweet drinks and switch to seltzer: A new study from the American Heart Association looked at two decades of data and found that women…

Christmas in a Glass Here’s a reason to get a real Christmas tree: You can make a cocktail out of it! The new book How to Eat Your Christmas Tree includes dozens of recipes for cooking with the needles from firs, spruces and pines. Author Julia Georgallis suggests using them for curing fish, infusing ice cream, brewing tea and making a cordial for these Christmas Tree Sours. Just be sure to triple-check your tree type: Certain varieties like cedars and cypresses aren’t edible. —Francesca Cocchi CHRISTMAS TREE SOURS Make the cordial: Bring 4 cups water, 1. cups superfine sugar, the zest of 2 lemons, the juice of 5 lemons and 7 ounces spruce or fir needles to a boil. Reduce the heat to low and simmer 2 hours. Strain through…

marcus Samuelsson’s journey to his dream home started 20 years ago. The Chopped judge was invited to activist and poet Maya Angelou’s Harlem brownstone and fell in love with the neighborhood. “She said, ‘Boy, you better come up here and open a restaurant,’ and that was the moment I knew I had to live in Harlem,” he says. In 2010 the chef and his wife Maya opened Red Rooster Harlem, and in 2013 they bought this 1890s brownstone—which they now share with son Zion, 4. Everything about the space reflects the couple’s roots—he was born in Ethiopia and grew up in Sweden, and she’s Ethiopian—and their love of intense color and pattern. “The heart and soul of this place really comes from three homes: Ethiopia, Sweden and Harlem,” Marcus says.…

MARCUS SAMUELSSON’S Bourbon Negroni “Make a batch of these when your holiday guests arrive so you don’t have to prepare individual drinks.” KARDEA BROWN’S Holiday Mule “The Moscow mule is my favorite cocktail, so I created a twist for the holiday season. The ginger and cherry flavors scream festive.” TED ALLEN’S Champagne Ginger Cocktail “I like recipes that surprise people. This champagne cocktail looks familiar, then gets your attention with a sharp smack of ginger.” MOLLY YEH’S Blood Orange Amaretto Sour “Amaretto is so cozy around the holidays, which happen to fall in the middle of blood orange season. The combination is fresh and delicious!” CARLA HALL’S Pomegranate SunriseMocktail “Many mocktails are too simple or too sweet, but this one has layers of flavor. And it works just as well…

LAN McCABE Mrs. Claus Cookies A pumpkin cookie cutter is the perfect shape for Mrs. Claus, says Lan. “You can hide the stem by swirling frosting into a bun for her hair.” NICOLE SILVA Unicorn Cookies “The trick to this design is the hair: Add more to fill empty spaces so the cookie looks less like a gingerbread person and more like a unicorn.” MARY VALENTINO Elf Cookies An upside-down ghost makes a perfect elf, but make sure you outline the face and ears, Mary says, and pay extra attention to the hat. “It’s the elf’s signature feature.” LESLIE SRODEK-JOHNSON Santa’s Beard Cookies “Getting the texture right is important: A Christmas tree is pointy, but Santa’s beard is fluffy and soft.” Basic Sugar Cookies ACTIVE: 45 min l TOTAL: 2…

YULE LOG ICEBOX CAKE ACTIVE: 45 min TOTAL: 45 min (plus 7 hr refrigerating) SERVES: 8 2 cups cold heavy cream½ cup confectioners’ sugar¾ teaspoon peppermint extract1 9-ounce package chocolate wafer cookies (about 50)1 tablespoon unsweetened cocoa powder1 tablespoon warm water, plus more as needed 1. Beat the heavy cream and confectioners’ sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in the peppermint extract. (Do not overbeat.) 2. Spread a thin 3-by-8-inch rectangle of whipped cream on a board or platter. Sandwich 2 cookies together with about 1 teaspoon whipped cream; stand the cookies upright (on their edges) at one end of the whipped cream rectangle and continue adding cream and cookies to form an 8-inch log (you should…

PRESENTS No Fancy Gadgets Needed No mixer or special pans? No problem. All you need are basic kitchen tools, like a spoon or spatula to mix, and any baking pan (or even a cast iron skillet) will do. Only 6 Ingredients Philadelphia’s classic cheesecake recipe is short, sweet and simple. All the ingredients are found on this page! Find the recipe at creamcheese.com 20 Active Minutes That’s right! Cheesecake requires very little hands-on time, so you can make it ahead and have more time to relax while it’s baking and cooling. It’s Goof Proof! Toppings such as berries and fresh sliced fruits effortlessly conceal any cracks to make your creation look and taste delish! For more simple and delicious cheesecake recipes, visit creamcheese.com…

PRESENTED BY WARM POTATO AND KIELBASA SALAD ACTIVE: 35 min l TOTAL: 35 min l SERVES: 8 to 10 2 pounds baby potatoes, halvedKosher salt¼ cup extra-virgin olive oil12 ounces kielbasa, cut into ½-inch chunks1 large red onion, thickly sliced¼ cup apple cider vinegar2 tablespoons whole-grain mustardFreshly ground pepper4 stalks celery, chopped, plus ½ cup celery leaves½ cup chopped fresh parsley¼ cup chopped fresh dill 1. Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes. Drain the potatoes. 2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion…

AURORA, CO Do You Eat What I Eat? If you grew up in a Jewish family, you might have spent your childhood Christmases like Joshua Pollack did: eating Chinese food and going to the movies. Pollack, who now owns Rosenberg’s Bagels & Delicatessen in Aurora, CO, decided to bring back the tradition with a Jewish-Chinese fusion menu for Christmas Eve and a holiday movie screening. For the fifth annual celebration this year, his menu will include dishes like kung pao pastrami and these Reuben egg rolls. In the true spirit of the holidays, all proceeds will go to local charities that work to end hunger.…

Delia’s Rio Grande Valley, TX Owner Delia Lubin began making tamales with her sister nearly 30 years ago. Today, Delia’s, with seven locations and 18 flavors, is the go-to tamale shop in Southern Texas. From $10 for a dozen; deliastamales.com Cootie Brown’s Johnson City, TN This eclectic diner serves cuisines from all over the world, but it’s a local legend because of its tamales, which come in six flavors including beef, smoked pork, verde chicken and fire-roasted corn and black bean. $55 for a dozen; cootiebrowns.com FatMama’s Tamales Natchez, MS The Gammill family is well known in Mississippi for their tamales. They’ve made a name for themselves with their ground beef and roasted pork versions. $35 for two dozen; fatmamastamales.com Hot Damn, Tamales! FortWorth, TX This shop uses masa made…

We asked the stars: What’s the best food gift for the holidays? Rescuing Restaurants Guy Fieri has made it his mission during the pandemic to help save restaurants. So when many across the country had to close earlier this year, he wanted to know how chefs and their employees were dealing. His new documentary Restaurant Hustle follows fellow Food Network stars Marcus Samuelsson (right), Antonia Lofaso, Christian Petroni and Maneet Chauhan as they try to save their businesses—and help their communities. Find out what happens on December 27 at 9 p.m. ET.…

An iconic Christmas movie is getting cereal-ized. Son of a nutcracker—Buddy the Elf has his own cereal! Fans of the 2003 holiday movie know that syrup is one of Buddy’s four main food groups, so General Mills made sure to add plenty of syrup flavor to the limited-edition puffs. Boba is booming. The Taiwanese milk and tea drink made with tapioca pearls has been a hit on Grubhub: Boba orders spiked 168 percent in the first half of the year. And big brands are joining the craze, too. Dunkin’ tested coffee and tea with the pearls this summer, and Del Taco added them to soda. Plus, the drink is a now an emoji. Apparently, it’s OK to eat until you feel like bursting—once in a while. In a new study,…

$4 Iowa Pine Multi-Surface Cleaner mrsmeyers.com “This spray smells like Christmas and is so helpful when there is lots of holiday cleanup to do!”—Aarti Sequeira $7 Craft Giardiniera mauroprovisions.com “I put it on everything: eggs, pizza, pasta, chicken and, of course, sandwiches.”—Jeff Mauro $8 Phone Kickstand Lamicall; amazon.com “My wife Gail got this for me for when I’m prepping dinner and want to FaceTime my daughters.”—Robert Irvine $10 Raspberry Rose Dark Chocolate Bar compartes.com “I love stuffing stockings with specialty chocolate bars! My go to is Compartés Chocolatier.”—Kardea Brown $15 Wing Corkscrew rabbitwine.com “I like to give people fancy serving spoons or cool gadgets like a wine opener.”—Eddie Jackson $15 Ana N.36 laboiteny.com “This is a unique spice blend that comes in just the right amount for someone to try!”—Michael…

Spiced Bourbon with RedWine Combine ½ cup each sugar and water, 4 allspice berries, 1 star anise pod and 4 slices fresh ginger in a saucepan and bring to a boil, stirring occasionally. Let cool, then strain. Shake 3 ounces bourbon, 2 ounces apple cider, 1 ounce each of the spiced syrup, orange juice and lemon juice and 3 dashes of orange bitters in a shaker with ice; strain into 2 glasses filled with ice. Top each with ¼ cup red wine. Garnish with cinnamon sticks. Grapefruit Bourbon Fizz Pour 1 cup ruby red grapefruit juice into a pitcher. Wrap 2 tablespoons grated fresh ginger in a piece of cheesecloth or a clean kitchen towel and squeeze the juice into the pitcher. Stir in two 12-ounce bottles grapefruit beer, one…

Cherry-Chocolate Crackles ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l MAKES: about 30 1¾ cups all-purpose flour¾ teaspoon baking powder¼ teaspoon salt1 stick unsalted butter, at room temperature1 cup granulated sugar¼ cup packed light brown sugar1 large egg⅓ cup cherry jam or preserves½ teaspoon pure vanilla extract½ teaspoon pure almond extract1 teaspoon red liquid food coloring½ cup finely chopped semisweet chocolate (about 3 ounces)⅓ cup dried cherries, roughly chopped½ cup confectioners ’ sugar 1. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, ½ cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring.…

MINESTRONE WITH BURRATA TOASTS ACTIVE: 45 min TOTAL: 1 hr 55 min (plus overnight soaking) SERVES: 8 to 10 FOR THE MINESTRONE 1 cup dried cannellini beans¼ cup extra-virgin olive oil, plus more for drizzling2 ounces pancetta, finely chopped1 large leek (white and light green parts only), halved lengthwise and thinly sliced2 large carrots, chopped3 stalks celery, chopped¼ cup tomato paste4 cloves garlic, finely chopped2 teaspoons chopped fresh rosemary¼ teaspoon red pepper flakes2 quarts low-sodium chicken broth1 15-ounce can crushed tomatoes2 bay leaves1 2-inch piece parmesan rind, plus grated parmesan for toppingKosher salt2 cups cubed peeled butternut squash1 large head escarole, trimmed and roughly chopped1 cup ditalini¼ cup chopped fresh parsley FOR THE TOASTS 10 slices country bread, cut in half1 clove garlic, smashed3 tablespoons extra-virgin olive oil, plus more…

It’s a little after noon and a line of people waiting for takeout orders stretches in front of Mile End Delicatessen in Brooklyn. The popular deli had to close its dining room because of coronavirus restrictions, but that hasn’t stopped the fans from coming. First in line is a gray-haired man thumbing through a newspaper while he waits for his lunch of corned beef on pumpernickel. Six feet behind him, bearded twentysomethings wait to pick up seltzers and tuna sandwiches spiked with harissa. In many ways, Mile End is as classic as a Jewish delicatessen could be—it has the quintessential matzo ball soup and a serious local following. But it’s also a whole new breed, with a stylish exterior of black painted bricks, a window lined with colorful jarred pickles…

How to enter: Go to foodnetwork.com/whoscounting and enter your best guess. The winner will receive $500 and three runners-up will each receive $50. NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine December 2020 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning November 20, 2020, at 12:01 a.m. ET, through December 29, 2020, at 11:59 p.m. ET (the “Entry Period”), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, email address and a guess of the number of pieces of Hanukkah gelt in the jar that appears in the December 2020 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile…

my 18-year-old nephew walked up to me at a family cookout a while back and asked where we’d be for Christmas. I wanted to hug him, not for his suggestion that we all get together—although that was sweet. I wanted to hug him because it was September 27, and his ability to think that far ahead was the most hopeful thing I’d heard in months. Most of us haven’t been able to plan for the next day in 2020, let alone figure out Christmas three months in advance. On September 27, I didn’t even know where we’d be living in December, so I brushed off the question and changed the subject. But the crazy thing is, I actually had been thinking about Christmas—along with everyone else at this magazine. We…

MAKING MERRY STARTS WITH Nothing sweetens the holiday season like everyone’s favorite candy. Whether you’re whipping up a delectable dessert, decking your halls with seasonal décor, or creating the perfect gift with a personal touch, with M&M’S®, happy holidays are in the bag! MAKE The Perfect Presentation Set a snowy scene by serving M&M’S® Peppermint Pastry Cups on a silver tray sprinkled with confectioners’ sugar, or place pastries on a tiered tea stand decorated with sprigs of mint and topped with a bow. When taking to a celebration, transport treats in a cupcake caddy. BAKE M&M’S® Peppermint Pastry Cups With a puff pastry shell, these festive treats are filled with peppermint whipped cream and M&M’S® Holiday Milk Chocolate Candies for an easy two-bite dessert. Prep: 10 min | Cook: 15…

1. C These jam-filled almond sandwich cookies are smaller versions of the Austrian linzer torte. 2. B Molasses gives brown sugar its color and soft texture. 3. A The sugar helps draw out moisture, making the cookies crisp. 4. B The key spice in these popular, crackly holiday cookies is cinnamon. 5. (One point for each) Nonpareils C; Sanding sugar D; Dragées B; Quins A 6. A These cookies, also known as elephant ears and palm hearts, are made of puff pastry that’s coated in sugar, rolled into a heart shape and sliced. 7. (One point for each) Ricotta D; Biscotti C; Pizzelle F; Rainbow A; Pignoli B; Florentine E 8. D Chopped pecans (or sometimes almonds) give this shortbread a nutty taste and crumbly texture; polvo translates to “dust”…

BAKED BRIE BREAD BOWL WITH ONION JAM ACTIVE: 45 min l TOTAL: 1 hr 15 min l SERVES: 6 to 8 2 slices thick-cut applewood-smoked bacon, chopped1 large onion, thinly slicedKosher salt and freshly ground pepper5 sprigs thyme, plus leaves for topping3 cloves garlic, thinly sliced1 tablespoon red wine vinegar1 teaspoon packed dark brown sugar1 tablespoon whole-grain mustard1 tablespoon chopped fresh parsley1 7 to 8-ounce wheel brie cheese1 7 to 8-inch round loaf white or sourdough bread2 tablespoons extra-virgin olive oil 1. Put the bacon in a large nonstick skillet and turn the heat to medium. Cook until the fat renders, about 5 minutes, then add the onion and season with salt and pepper. Cook, stirring, until the onion softens, about 5 minutes. Add the thyme sprigs and garlic; reduce…

What You’ll Need PREP TIME: 10 mins TOTAL TIME: 35 mins Yields 10 servings 2 tbsp. extra-virgin olive oil4 cloves garlic, grated2 bunches lacinato kale, ribbed, roughly chopped¼ tsp. freshly ground black pepper1 tsp. hot pepper flakes4 cups water1 lb. shells10 oz. Velveeta, cut into ½ " cubes PRESENTED BY Visit Velveeta.com for more creamy, melty recipes your whole family will love because Nothing Melts like Velveeta®.…

I think the ultimate comfort food might be candy—any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we’re kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy—not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M’s. I started making the bags one year because I thought they’d be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they’d pick up a bag and say, “Oh, the kids will love these!” Sure, I would think. The kids. The kids will never even see them because…

Have a Ball! If our holiday predictions are accurate, many of you are searching online for “Oreo balls” right about now. The treats have become hugely popular around the holidays, and making them couldn’t be easier: Just empty a 14-ounce package of Oreos into a resealable plastic bag, smash the cookies into fine crumbs with a rolling pin and mix with an 8-ounce package of softened cream cheese. Form into small balls, roll in nonpareils and refrigerate until firm, at least 30 minutes. Turn the page for more cookie fun!…

peppermint PEPPERMINT BAR COOKIES ACTIVE: 40 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: about 32 Cooking spray 2 ½ cups all-purpose flour¾ teaspoon salt½ teaspoon baking powder2 sticks unsalted butter, at room temperature1¼ cups sugar1 large egg, at room temperature2 teaspoons red gel food coloring2 teaspoons pure vanilla extract¾ teaspoon pure peppermint extract1¼ cups white chocolate chips⅓ cup red candy melts⅓ cup lightly crushed peppermint candies 1. Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl. 2. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in…

GNOCCHI WITH SAUSAGE AND CABBAGE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4 ⅓ cup walnutsKosher salt3 tablespoons unsalted butter8 ounces mild Italian sausage, casings removed1 small onion, chopped½ small head green cabbage, cut into bite-size pieces (6 cups)Freshly ground pepper1 17.5-ounce package potato gnocchi⅓ cup grated parmesan cheese¼ cup fresh parsley, roughly chopped 1. Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. Finely chop. 2. Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl. 3. Add 1…

SHEET-PAN OMELET WITH SAUSAGE AND HASH BROWNS ACTIVE: 25 min l TOTAL: 1 hr 40 min l SERVES: 6 2 pounds large red-skinned potatoes (about 4), cut into ¾-inch chunks1 red bell pepper, chopped1 onion, chopped3 tablespoons vegetable oilKosher salt and freshly ground pepper1 teaspoon paprika1 teaspoon garlic powder1 teaspoon ground thymeCooking spray12 large eggs1 cup shredded cheddar cheese¼ cup milk3 small scallions, thinly sliced12 frozen fully cooked sausage patties½ cup quartered cherry tomatoes1 tablespoon chopped mixed fresh herbs 1. Preheat the oven to 450˚. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the…

Eating at delis was as much a part of my childhood as was doing homework, just much more enjoyable. The deli that will forever be *my* deli was The Bagel in Skokie, IL, in the middle of the mall where I got all of my homecoming dresses. The Bagel felt like a speakeasy—a pastrami speakeasy. The dark wood furniture and big red booths were not where middle-school girls came to take a break; this was where locals of my grandparents’ generation had an early dinner and where my family would go whenever the craving struck for the kind of comfort food that came only in shades of brown and beige. For more than 20 years my order consisted of freshly sliced bologna on challah and a bowl of chicken soup…