Food Network Magazine, March/April 2023

Food Network Magazine, March/April 2023

Food Network Magazine, March/April 2023

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IN THIS ISSUE
ROASTED RED PEPPER HUMMUS
IN THIS ISSUE
/ CREATED BY THE GOOD HOUSEKEEPING TEST KITCHEN
ROASTED RED PEPPER HUMMUS
PRESENTED BY MCCORMICK
Serving Size: 2 cups | Total Time: 15 mins
1 red pepper, halved and seeded
1 can (15-oz) chickpeas, rinsed
1 small clove garlic, finely chopped
¼ cup tahini
2 Tbsp fresh lemon juice
½ tsp McCormick® Smoked Paprika
¼ tsp McCormick® Ground Cumin
McCormick® salt and pepper
Crackers and vegetables, for serving
1. Heat broiler. Place pepper, cut sides down, on a rimmed baking
sheet and broil until charred, 4 to 5 minutes. Transfer to a bowl, cover,
and let sit until cool enough to handle. Peel off and discard skin.
2. Transfer peppers to a food processor, along with chickpeas, garlic,
tahini, lemon juice, paprika, cumin, and ¼ teaspoon each of salt and
pepper, and puree until smooth. Serve with crackers and vegetables for
dipping.
SCAN HERE FOR MORE RECIPES ■

To Your Health
Here’s what’s extra good for you in this issue.
IN THIS ISSUE
To Your Health
Here’s what’s extra good for you in this issue.

A New Leaf
Want healthy bones later in life? Load up on vitamin K! In a new study,
researchers found that women who ate 125 grams (one to two
servings) of dark leafy veggies a day were 31 percent less likely to
have bone fractures than those who ate a much smaller amount. This
issue is loaded with vitamin K!
SOURCE: EDITH COWAN UNIVERSITY
Yes, Honey
A daily dose of honey could help keep your blood sugar and cholesterol
levels in check, according to a recent review of studies. Add a drizzle
to the ricotta crostini on page 22. Just be sure to go with raw honey—
the processed stuff loses many of its health benefits during
pasteurization.
SOURCE: UNIVERSITY OF TORONTO

Eat Right for Earth Day

Diets high in fruits, vegetables, whole grains, nuts and legumes are
associated with a reduced risk of cardiovascular disease—and,
according to a new study, lower greenhouse gas emissions too. Not all
plant-based diets are win-wins, though: Refined grains, potatoes and
fruit juices won’t do much for your health or your carbon footprint! Go
meat-free the right way and try the quinoa lettuce wraps on page 58.
SOURCE: HARVARD T.H. CHAN SCHOOL OF HEALTH AND BRIGHAM AND
WOMEN’S HOSPITAL
Think Big
Have salmon for dinner tonight and give your mind a boost: New
research suggests that people who eat foods high in omega-3 fatty
acids (like salmon) in midlife may have better brain structure than
those who don’t.
SOURCE: AMERICAN ACADEMY OF NEUROLOGY
Be eco-friendly and eat more mushrooms: They’re considered to be one
of the most sustainable foods in the world.
CHARD, SPINACH, ROMAINE AND HONEY: GETTY IMAGES. ■

Star Search
Find your favorite chefs and celebs in this issue.
IN THIS ISSUE
Star Search
Find your favorite chefs and celebs in this issue.
What’s your favorite thing to buy at the farmers’ market?
■

Taking Shape
IN THIS ISSUE
/ EDITOR’S LETTER
Taking Shape
Liz Sgroi

Executive Director
if you ever need to make a cake in the shape of an octopus or a
beehive or a guitar, you’re in luck: There’s a pan for that. Actually,
name a party theme and there’s almost certainly a cake pan to match
—and yet for the past 15 years, we’ve avoided specialty pans at all
costs in this magazine. In fact, we’ve gone to great and sometimes
ridiculous lengths to carve our own shapes. We’ve painstakingly
chiseled round and square cakes into flowerpots, pencils, coffee cups,
lobster rolls, Peeps and even a bowl of Caesar salad—but we’ve never
called for a novelty pan. Until now.
How did this happen? We really wanted to make a three-dimensional
bunny cake for this issue, but it was way beyond our carving skills. So
when we came across this marvel of a pan, we ordered it. It works like
magic: You pour batter into one half, put the other half on top, pop it in
the oven and the cake bakes up to fill the whole thing. In about 45
minutes, a fully formed bunny appears in your kitchen. It’s one of the
most incredible pieces of bakeware we’ve ever seen. There’s even a
little hole in the top for a cake tester!

We still stand by our belief that you don’t need a novelty pan to make a
great cake. But coming to the table with an upright edible bunny on
Easter sure is fun, and for $25, I’m sold!
BUNNY PAN: RYAN LIEBE. GRASS: GETTY IMAGES. PORTRAIT:
KRISTEN HAZZARD. ■

Calendars
IN THIS ISSUE
Calendars
BY LAVANYA NARAYANAN
March

April
SOUP AND AFFOGATO: RYAN DAUSCH. SHAMROCK BACKGROUND,
OLIVES AND OATS: GETTY IMAGES. QUESADILLAS: ANTONIS
ACHILLEOS. COOKIE, SHAMROCK SHAKE AND TOSTADA: RALPH
SMITH. WHOOPIE PIES: KANG KIM. MIMOSAS AND CHICKPEAS: RALPH
SMITH. ASPARAGUS: ANTONIS ACHILLEOS. FAUX BAGEL: LEVI BROWN.
ONION, RAMEN NOODLES, CHICKEN AND POTATO CHIPS: GETTY
IMAGES. BROCCOLI: CHRISTOPHER TESTANI. CROSTINI: RYAN
DAUSCH. COCKTAIL: ALAMY. FLOWER BACKGROUND AND TACOS:
SHUTTERSTOCK. ■

Watch This!
Alex vs America is back—and as intense as ever.
IN THIS ISSUE
Watch This!
Alex vs America is back—and as intense as ever.
—Kate Franke
Spoiler alert: There might be some crying on the third season of Alex
Guarnaschelli’s cooking competition Alex vs America. “I give my blood,
sweat and tears—literally!” Alex says. She’s returning to face off with
some seriously talented chefs, as host Eric Adjepong serves up a new
theme for each episode. “I think this is the best group we’ve had so
far,” Eric says. Catch the premiere and serve these fun crostini from
the two stars: They’re both winners!
Eric Adjepong’s

RICOTTA CROSTINI WITH WALNUTS

Slice a baguette ¼ inch thick, then arrange on a baking sheet and
brush the tops with olive oil. Broil until golden brown, 2 to 3 minutes.
Immediately rub the crostini with a halved garlic clove while still hot.
Spread whole-milk ricotta on the crostini, then drizzle with vincotto
and amber honey. Top with chopped walnuts.

Alex Guarnaschelli’s

BRIE CROSTINI WITH PEPPER AND HERBS

Slice a baguette ½ inch thick; toss with olive oil, fresh thyme and a
pinch each of salt and garlic powder. Arrange on a baking sheet; bake
at 350° until toasted, 6 minutes. Top with brie and cracked pepper;
melt in the oven. Whisk together 3 tablespoons olive oil, 2 tablespoons
red wine vinegar and 1 tablespoon each dijon mustard and water. Toss
some of the dressing with the leaves from 8 parsley sprigs and 2
tarragon sprigs; pile on top of the crostini.

You can also catch Alex in the upcoming Tuscany-based competition

Ciao House, starting in April!
PHOTO: RYAN LIEBE; FOOD STYLING: KAREN TACK; PROP STYLING:
CHRISTINA LANE. ■
meatless meals
IN THIS ISSUE
/ Special VEGETARIAN Section
meatless meals
—Carol Lee
everyone is finally catching on to what vegans and vegetarians have
known for ages: You can make some pretty delicious meals without
any meat. Research shows that a whopping 90 percent of people who
are eating plant-based items are not vegetarian or vegan! And
meatless innovations just keep getting better. Options on restaurant
menus rose 60 percent in the last four years, and the global plant-
based foods market is projected to quadruple in the next seven years.
Try the recipes in this special section and you’ll be a believer too.
PHOTO: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP
STYLING: SARAH SMART. ■

Healthy Sides
IN THIS ISSUE
Healthy Sides

GREEN BEANS WITH HORSERADISH

Cook 1½ pounds green beans in boiling salted water until tender, 6
minutes; drain. Heat 2 tablespoons butter in a nonstick skillet over
medium heat. Add 3 sliced garlic cloves and 1 tablespoon capers; cook
until the garlic starts to brown, 1 to 2 minutes. Add the beans and 2
tablespoons horseradish; toss. Off the heat, stir in 2 more teaspoons
horseradish. Season with salt and pepper.

FARRO WITH WINTER PESTO

Cook 2 cups quick-cooking farro as the label directs. Reserve ½ cup
cooking liquid; drain. Puree 1 cup each Tuscan kale and Swiss chard
and ¼ cup toasted walnuts in a food processor. Slowly add ¼ cup each
cooking liquid and olive oil. Pulse in ¼ cup grated parmesan; season
with salt and pepper. Toss with the farro, thinning with more cooking
liquid. Top with parmesan.
OLIVE OIL CORN MUFFINS
Whisk together ¾ cup each cornmeal and flour, ¼ cup raw sugar, 1½
teaspoons baking powder, ½ teaspoon salt and ¼ teaspoon baking
soda. Add ¾ cup plain Greek yogurt, 6 tablespoons olive oil and 1 egg.
Stir together to make a smooth batter. Divide among 8 lined muffin
cups. Bake at 350° until the tops are light golden and spring back when
gently pressed, about 20 minutes.
SPICY ZUCCHINI SALAD WITH CHILI CRISP
Halve 3 zucchini lengthwise and slice into half moons (⅛ to ¼ inch
thick). Toss in a large bowl with a pinch each of salt and pepper, 2
tablespoons gochujang and 1 tablespoon honey. Let stand 10 minutes.
Toss with 2 tablespoons chili crisp, making sure to get the crunchy
bits. Top with 1 sliced scallion. ■

spring baking
IN THIS ISSUE
spring baking
PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP
STYLING: SARAH SMART. ■

Easy Brunch Treats

IN THIS ISSUE
Easy Brunch Treats
BLUEBERRY-ALMOND QUICK BREAD
ACTIVE: 20 min | TOTAL: 1 hr 25 min (plus cooling) | SERVES: 8 to 10
Cooking spray
½ cup vegetable oil
½ cup plain yogurt
2 large eggs
1 teaspoon pure vanilla extract
1½ cups plus 1 tablespoon all-purpose flour
¾ cup sugar
½ cup sliced almonds
½ cup old-fashioned oats
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon ground nutmeg
1¼ cups blueberries
1. Preheat the oven to 350?. Coat a 9-by-5-inch loaf pan with cooking
spray.
2. Whisk the oil, yogurt, eggs and vanilla in a medium bowl. In a large
bowl, whisk 1½ cups flour, the sugar, almonds, oats, baking powder,
cinnamon, salt, baking soda and nutmeg. Fold the wet ingredients into
the dry ingredients. Toss the blueberries with the remaining 1
tablespoon flour, then fold into the batter. Scrape the batter into the
loaf pan.
3. Bake the bread until a toothpick inserted into the center comes out
clean, 55 to 65 minutes. Let cool 1 hour in the pan, then remove to a
rack to cool completely.

Food Network Textured Performance Series Nonstick Loaf Pan $15.99,

kohls.com/foodnetwork
COFFEE MONKEY BREAD
ACTIVE: 25 min | TOTAL: 1 hr 5 min (plus cooling) | SERVES: 12
1 stick unsalted butter, melted, plus butter for the pan
1 cup granulated sugar
2 tablespoons finely ground coffee
4 teaspoons ground cinnamon
3 14.5-ounce tubes cinnamon roll dough
½ cup confectioners’ sugar
1 tablespoon milk
1. Preheat the oven to 350°. Coat a 10-inch fluted pan with butter.
Combine the granulated sugar, coffee and cinnamon in a small bowl.
2. Halve the rolls from the cinnamon roll tubes; roll each piece into a
ball. Put the melted butter in a pie plate. Roll the balls in the butter,
then in the sugar mixture to coat. Arrange in the fluted pan.
3. Bake the bread until a toothpick inserted into the center comes out
clean, 35 to 40 minutes. Invert onto a platter while still warm.
4. Make the glaze: Whisk the confectioners’ sugar and milk until
smooth. Drizzle over the warm bread.
Food Network Textured Performance Series Nonstick Fluted Pan
$24.99, kohls.com/foodnetwork

GRAPEFRUIT–POPPY SEED MUFFINS

ACTIVE: 25 min | TOTAL: 50 min (plus cooling) | MAKES: 12
Cooking spray
2 cups all-purpose flour
½ cup granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
¾ cup whole milk
¾ cup vegetable oil
2 large eggs
2 tablespoons poppy seeds
2 teaspoons grated grapefruit zest
1 teaspoon pure vanilla extract
Coarse sugar, for sprinkling
1. Preheat the oven to 350°. Line a 12-cup muffin pan with paper liners;
coat the liners with cooking spray.
2. Mix the flour, granulated sugar, baking powder and salt in a large
bowl. Whisk the milk, oil, eggs, poppy seeds, grapefruit zest and vanilla
in a separate bowl. Fold the wet ingredients into the dry ingredients
until just combined
3. Divide the batter among the muffin cups; sprinkle with coarse sugar.
Bake until a toothpick inserted into the centers comes out clean, 20 to
25 minutes. Let cool 5 minutes in the pan, then remove the muffins to a
rack.

Food Network Textured Performance Series 12-Cup Nonstick Muffin

Pan $19.99, kohls.com/foodnetwork

CARAMEL SKILLET PANCAKE

ACTIVE: 15 min | TOTAL: 35 min | SERVES: 4
3 tablespoons unsalted butter
2 large eggs
½ cup all-purpose flour
½ cup whole milk
3 tablespoons caramel sauce, plus more for topping
1 teaspoon pure vanilla extract
½ teaspoon salt
Whipped cream, for topping
1. Preheat the oven to 400°. Place a 10-inch ovenproof skillet on the
middle oven rack to preheat, 10 minutes.
2. Melt 1 tablespoon butter in the microwave. Combine the eggs, flour,
milk, caramel sauce, melted butter, vanilla and salt in a blender. Blend
until smooth.
3. Add the remaining 2 tablespoons butter to the hot skillet and swirl
to coat, then pour in the batter. Bake until puffed, about 20 minutes.
Serve with whipped cream and more caramel sauce.

Food Network Pre-Seasoned Cast-Iron Skillet $24.99,

kohls.com/foodnetwork

FOOD PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

■

Sizzle and save.

IN THIS ISSUE
Sizzle and save.

let’s cook better. together.

Get prepped for spring at Kohls.com/FoodNetwork ■
Masthead
Food Network Magazine
Masthead
Food Network Magazine
EDITORIAL DIRECTOR Maile Carpenter
Creative Director Deirdre Koribanick
Executive Director Liz Sgroi
Executive Managing Editor Robb Riedel
Executive Editor Ellen Seidman
Photo Director Alice Albert

EDITORIAL
Deputy Food Editor Teri Tsang Barrett
Special Projects Editor Pamela Mitchell
Associate Features Editor Kelsey Hurwitz
Associate Market Editor Belle Bakst
Assistant Food Editor Lavanya Narayanan
Online Editorial Coordinator Michelle Baricevic
Editorial Assistant Carol Lee
Intern Kate Franke

ART
Art Director Julie Schrader
Deputy Art Director Lou DiLorenzo
Senior Designer Libby Lang
Digital Imaging Specialist Matthew Montesano

PHOTO
Associate Photo Editor Kristen Hazzard
Photo Assistant Yasmeen Yuna Bae
COPY
Copy & Research Chief Chris Jagger
Research Chief Katherine Wessling
Deputy Managing Editor Sarah Esgro
Copy Editor David Cobb Craig
Editorial Business Manager Mariah Schlossmann

CONTRIBUTORS
Ian Hodder, James Maikowski, Martha Maristany, Kate Trombly O’Brien,
Joy Sanchez, Sandra Seymour, Monica Michael Willis

FOOD NETWORK KITCHEN

Test Kitchen Director Stephen Jackson
Recipe Developers Melissa Gaman, Young Sun Huh, Khalil Hymore, Amy
Stevenson
Recipe Tester Jessica D’Ambrosio
President & Chief Executive Officer Steven R. Swartz
Chairman William R. Hearst III
Executive Vice Chairman Frank A. Bennack, Jr.
Chief Operating Officer Mark E. Aldam

HEARST MAGAZINE MEDIA, INC.

President Debi Chirichella
Global Chief Revenue Officer Lisa Ryan Howard
Chief Content Officer Kate Lewis
Chief Financial & Strategy Officer; Treasurer Regina Buckley
Senior Vice President, Consumer Revenue & Development Brian
Madden
President, Hearst Magazines International Jonathan Wright
Secretary Catherine A. Bostron
Publishing Consultants Gilbert C. Maurer, Mark F. Miller

WARNER BROS. DISCOVERY

Chairman & Chief Content Officer, US Networks Group Kathleen Finch
Chief Marketing Officer, US Networks Group Karen Bronzo
SVP, GROUP PUBLISHING DIRECTOR Patricia Haegele
VP, Marketing Christine Rannazzisi-Gerstein
Executive Marketing Director Barrie Oringer
Finance Director David Rockefeller
Business Manager Celeste Chun

ADVERTISING
NEW YORK
Executive Sales Directors
Chad Carr
[email protected]
Kathleen Donohue
[email protected]
Mary Ellen Morelli
[email protected]
Kimberly Parrilla
[email protected]
Lynn Ruane
[email protected]
Associate Publisher, Advertising/Hearst Autos
Cameron Albergo
[email protected]
Executive Assistant to the SVP, Group Publishing Director
Elizabeth V. Ruch
Sales Assistants
Liza Daniels, Carly Miseo
TEXAS
Wisdom Media
Leslie Wehrmann
[email protected]
Lynn Wisdom
[email protected]
MIDWEST
Executive Sales Directors
Amy Mehlbaum
[email protected]
Debra Smith
[email protected]
WEST COAST
Executive Sales Director
Nancy Cooper
[email protected]
SOUTHEAST, MEXICO & TRAVEL DIRECTOR
McDonnell Media, Inc.
Erin McDonnell
[email protected]
HEARST DIRECT MEDIA
Vice President
Christine L. Hall
[email protected]
Account Manager
Kelly Zindel
[email protected]

ADVERTISING PRODUCTION
Director of Production Management Julie Bosco
Production Services Lead Hector L. Gonzalez Balcazar

MARKETING
Marketing Directors
Cheryl Marker
Rose Tilson
Marketing Director, Brand Strategy
Moira Smith
Senior Manager, Operations
Ashley Matejov
Research Manager
Rob Summerhays
Associate Marketing Manager
Kacey Waleski

CREATIVE SERVICES
Creative Director
Michael Fielding
Art Director
Fred Allen

PUBLIC RELATIONS
Executive Director of Public Relations
Nathan Christopher
Public Relations Coordinator
Melissa Levinson
VP, Strategy and Business Management Rick Day ■

In the Know
Kelp Wanted
Seaweed has been taking over the snack world for years, and now it
has made its way to the bar. Mixologists are working the briny
ingredient into drinks, and new seaweed-infused liqueurs and spirits
have hit the shelf, like Las Californias Nativo gin and Gabriel Boudier
Nori Seaweed Liqueur. To make your own version, wave a half sheet of
nori over the flame of a burner until it crisps, then crumble it into ½
cup of gin, let stand 5 minutes and strain. Use the infusion to make a
gin and tonic and rim the glasses with a mix of crumbled nori, coarse
salt and sugar.
in the know
Kelp Wanted
Seaweed has been taking over the snack world for years, and now it
has made its way to the bar. Mixologists are working the briny
ingredient into drinks, and new seaweed-infused liqueurs and spirits
have hit the shelf, like Las Californias Nativo gin and Gabriel Boudier
Nori Seaweed Liqueur. To make your own version, wave a half sheet of
nori over the flame of a burner until it crisps, then crumble it into ½
cup of gin, let stand 5 minutes and strain. Use the infusion to make a
gin and tonic and rim the glasses with a mix of crumbled nori, coarse
salt and sugar.
—Carol Lee
PHOTO: RYAN LIEBE; FOOD STYLING: SIMON ANDREWS; PROP
STYLING: MARINA MALCHIN. ■

the 2023 Green List

The results are in: Here are our favorite new eco-friendly products of
the year!
IN THE KNOW
the 2023 Green List
The results are in: Here are our favorite new eco-friendly products of
the year!
PRODUCED BY KATE FRANKE, KELSEY HURWITZ, CAROL LEE AND
MONICA MICHAEL WILLIS
1 Fresher Lettuce
Most produce takes up to a week to get from field to market, but Revol
Greens can deliver its lettuce to stores within 24 hours of harvest.
That means a longer shelf life, less waste—and tastier salads.
Available at select Walmart and Target stores
2 Upcycled Boards
What does this wood board have in common with Billie Eilish and Paul
McCartney? It’s made by a company started by Taylor Guitars (a go-to
for A-list musicians) using ebony left over from crafting instruments.
Café Series 14-inch Ebony Paddle, $59; stellafalone.com

3 Food You Can Rescue

Grocery stores throw away 30 percent of their stock every year. To the
rescue: Flashfood, an app where you can browse discounted fresh
foods nearing their best-by date and pick them up at the store. The app
added more than 300 locations in the past year.
4 Grains for Good
Fonio, a grain cultivated in West Africa for centuries, has become an
environmental superstar. It requires significantly less water to grow
than wheat or rice, and it has a satisfyingly rich, nutty taste to boot.
Yolélé makes fonio pilafs in five flavors.
Fonio Pilaf in Dakar Curry and Greens!, $7 each; yolele.com
5 Milk with a Mission
Production of food from cows accounts for 10 percent of global
greenhouse emissions, and Neutral, America’s first carbon-neutral food
company, wants to fix that. The company’s organic milks, which
recently made their way into Target and Sprouts, come from dairy
farmers who are actively working to offset their carbon footprint.
Neutral organic milk, $5; target.com

6 Reusable Paper Towels

Made of cellulose and cotton, each of these handy towels replaces 17
rolls of paper towels and their packaging, and they’re 20 times more
absorbent. This version gets rave reviews for being sturdy—and cute.
Reusable Paper Towels in Squeeze the Day, set of two with drying
hook, $18; papayareusables.com
7 Eco-Fine Wine
Bottled wine looks fancier than the boxed kind, but shipping heavy
glass bottles isn’t exactly earth-friendly. This hot-selling newcomer
holds four bottles of wine in a recycled cardboard carton. Once
opened, the wine stays fresh for six weeks.
2020 Pinot Noir, $65; reallygoodboxedwine.com

8 Not-Plastic Wrap
Landfills are full of discarded potatoes that weren’t pretty enough to
be made into chips. But now potato rejects are getting a new life—as a
cling film called Great Wrap. It’s made from potato starch and used
cooking oil, and it’s fully compostable.
Starter Kit with dispenser and two refill rolls, $39; greatwrap.co
9 Bacon from the Sea
Seaweed is one of the most sustainable sources of protein on the
planet, and Shark Tank darling Umaro Foods has figured out how to
turn it into vegan bacon. Unlike other wannabes, it’s nearly as crispy,
meaty and smoky as the real deal. Expect to see it in stores this
spring.
Find a location serving the bacon at umarofoods.com
10 Compostable Tea Bags
Paper tea bags aren’t always biodegradable because of the glue that
seals their edges. But new bags from Young Mountain Tea are made
from sugarcane and can be tossed right into the compost heap!
Organic Golden Black Tea Bags, $12 for 10; youngmountaintea.com

11 Nice Spices
Diaspora Co. has become a go-to for chefs, who love the brand’s
fragrant spices—and its mission. The company sources ingredients
from organic family farms in South Asia and encourages regenerative
farming and fair trade.
Turmeric, black pepper and chilli, from $12; diasporaco.com
12 Next-Level Leftovers
To help home cooks reduce food waste, chef Tamar Adler’s new book
offers up 3,500-plus recipes and tips for leftovers, like turning lasagna
into a stew and making dumplings from mashed potatoes.
The Everlasting Meal Cookbook, $35; simonandschuster.com
13 Easy Herbs
You can now be a little smarter about growing herbs inside:
AeroGarden has upped its game with an LED lamp that you can control
from your phone. Just stick the lamp into the pot and adjust the four
light modes through the app.
Stem Grow Light, $40; aerogarden.com
14 Better Pods
Nespresso has been running a recycling program for their coffee pods
for years, but now the company is going even greener and planning to
make Vertuo capsules from 85 percent recycled aluminum in 2023.
Compostable paper pods will be coming soon.
Vertuo Melozio, $13 for 10; nespresso.com
15 Trivets from Tires
Designer Arielle Assouline-Lichten had an “aha!” moment as she
considered recycled rubber samples for a gym project. Now her
company, Slash Objects, creates colorful trivets, coasters and place
mats from some of the 300 million tires Americans discard every year.
Round Rubber Trivet, $38 for two; slashobjects.com
16 Edible Spoons
Why send utensils to a plastic wasteland when you can eat your ice
cream with an edible vanilla-flavored spoon? Ice cream shops around
the country now offer Incredible Eats spoons, made sturdy with wheat
and oats. Up next: edible chopsticks.
Small Edible Spoons in vanilla, $9.50 for 20; incredibleeats.com

17 Durable Scrubbies
Instead of throwing away kitchen sponges every couple of weeks, opt
for a colorful crocheted scrubby. These scrubbies are made from the
heavy-duty materials nylon yarn and hemp, and they last for months.
You can even toss them in the dishwasher!
Nylon Dish Scrubbies, $4.50 each; etsy.com/shop/ADHCrafted

18 Mini Composter
You know a composter is state of the art when the Museum of Modern
Art sells it. Pela’s new countertop one, the Lomi, is toaster-size, easy
to use and transforms scraps into compost in under five hours.
Smart Waste Appliance, $499; lomi.com
19 Cookies for Climate Change
In the spirit of using every last bit of food waste, Renewal Mill has
created baking mixes and almond and oat flours made of pulp left over
from the production of plant-based milks. It’s tastier than it sounds!
Oat Chocolate Chip Cookie Mix, $8; renewalmill.com
20 The Mighty Mason Jar
A century and a half after mason jars first appeared, they’re in high
demand again—for making overnight oats and serving fun cocktails,
among other uses. Why do we love them? They’re nearly indestructible,
they’re resistant to absorbing odors from food and drinks, and best of
all, they’re less than a buck each! ■

Green Home Finds

Check out a few highlights from HGTV Magazine’s 2023 Green List!
The 2023 Green List
/ IN THE KNOW
Green Home Finds
Check out a few highlights from HGTV Magazine’s 2023 Green List!
RUG, NAPKINS, VASE AND PILLOW: PHILIP FRIEDMAN. ICED TEA:
GETTY IMAGES. ■

Spring Is Here
Freshen up your kitchen this season with some pretty pastels.
IN THE KNOW
Spring Is Here
Freshen up your kitchen this season with some pretty pastels.
BY MONICA MICHAEL WILLIS
In the Pink
Millennial pink is still trending and it has made its way into the
kitchen, big time. “Walking into a pink kitchen puts you in a good
mood,” says designer Maude Coudé (@renardflare), who went all in with
the cabinets in this Montreal space. She was going for boho, not
Barbie, so she chose playful fringed pendants by artist Annie Legault
and a Baril gooseneck faucet for a little touch of glam.
Mint Condition
Houston designer Lindsey Herod (@lindseyherodinteriors) chose a soft
pastel green for this luxe kitchen, leaving room for drama and bling in
the form of a veined dolomite backsplash and ornate hood. For a
similar shade, try Infinity Eggshell Icy Mint from HGTV Home by
Sherwin-Williams.
Something Blue
This Tequesta, FL, kitchen is just steps from the water, so designer
Nicole Whitehorn (@waterviewkitchens) and her client chose a paint to
match the coastal location: Benjamin Moore Bachelor Blue. “Even if
you’re landlocked, the color has the same effect!” says Nicole. They
played up the nautical look with shiplap-style ceilings, fish-scale tiles
and rattan bar stools by Serena & Lily.
Mellow Yellow
“Portland is rainy, so I try to keep things cheerful,” says Oregon
architect Michael Howells (@howellsarc), who designed this spot for an
author. He covered the paneled island and all the cabinets in Lemon
Meringue by Benjamin Moore, then continued with the color on the
window frame. It looks especially sunny against dark blue tiles by
Heath Ceramics.
PINK KITCHEN: SYLVIE LI. MINT GREEN KITCHEN: MICHAEL HUNTER.
BLUE KITCHEN: J QUICK STUDIOS. YELLOW KITCHEN: LAURIE BLACK.
■

Meatless Meals
Where’s the Beef?
You won’t miss the meat in these veggie burgers.
MEATLESS MEALS
Where’s the Beef?
You won’t miss the meat in these veggie burgers.

Katie Lee Biegel’s

ANY BEAN BURGERS

ACTIVE: 20 min | TOTAL: 50 min | MAKES: 4
1 cup canned beans (such as pinto, kidney or black beans), drained
and rinsed
½ cup walnuts
½ cup panko
Kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
Freshly ground pepper
1 large egg, lightly beaten
3 tablespoons barbecue sauce
1 tablespoon extra-virgin olive oil
4 slices of your favorite cheese (optional)
4 burger buns
Lettuce, red onion and/or other desired toppings
1. Pulse the beans in a food processor until coarsely chopped, then
transfer to a large mixing bowl. Pulse the walnuts in the food
processor until finely chopped, then transfer to the bowl with the
beans. Add the panko, 1 teaspoon salt, the onion powder, garlic powder,
¼ teaspoon pepper, the egg and 2 tablespoons of the barbecue sauce
and mix well. Divide the mixture into 4 equal parts. Shape into patties
and refrigerate for 30 minutes.
2. Heat a nonstick skillet over medium heat. Add the olive oil. Brush
the tops of the burgers with the remaining 1 tablespoon barbecue
sauce. Cook the burgers sauce-side down for 3 minutes. Flip and top
each with a slice of cheese, if using. Cover and cook until the cheese
is melted and the burgers are heated through, about 3 minutes. Serve
the burgers on the buns with desired toppings.
Aarti Sequeira’s

FRIED PEA-LAFEL SLIDERS

ACTIVE: 30 min | TOTAL: 35 min | MAKES: 12
½ teaspoon fennel seeds
¼ teaspoon coriander seeds
1 cup plain yogurt
½ cup lightly packed fresh mint, finely chopped, plus ¾ cup whole
leaves
Kosher salt
1 cup frozen peas, thawed and drained
 1 cup frozen edamame, thawed and drained (or use an extra cup of
peas)
1 large shallot, peeled and roughly chopped
1 clove garlic, peeled
2 tablespoons extra-virgin olive oil
Generous ¼ cup chickpea flour (besan, available at Indian stores;
regular flour is a fine substitute)
Canola oil, for frying
12 slider buns
Tomato and cucumber slices, for topping
1. Toast the fennel and coriander seeds in a small skillet until they’re
fragrant and slightly darker, about 2 minutes. Don’t walk away from the
pan—they’ll burn! Remove from the pan and throw into a coffee or
spice grinder. Grind to a fine powder.
2. Meanwhile, make the yogurt sauce: Mix the yogurt with the finely
chopped mint and a generous pinch of salt. Chill in the fridge.
3. Throw the peas, edamame, ground spices, shallot, garlic, whole mint
leaves, olive oil and ½ teaspoon salt into a food processor. Whiz it up
and puree until it is as smooth as possible. Scrape into a big bowl and
stir in the flour. The mixture will still be pretty soft. Not to worry!
4. Pour enough canola oil into a large cast-iron skillet so that it’s ¼
inch deep. Heat over medium heat until shimmering. Meanwhile, with
wet hands, shape the pea mixture into 12 small patties the size of golf
balls, flatten slightly, then gently drop into the oil. Fry until the
bottoms are dark caramel brown, about 2 minutes, and then carefully
flip over and brown the other side. Remove from the pan and drain on a
paper towel–lined plate.
5. Serve the patties on slider buns with tomato and cucumber slices
and a spoonful of the yogurt sauce.
Jeff Mauro’s

PANKO-CRUSTED PORTOBELLO MUSHROOM BURGERS

ACTIVE: 40 min | TOTAL: 40 min | MAKES: 4
Peanut oil, for frying
4 pineapple rings (either fresh or canned), each just over ¼ inch thick
Butter, for the rolls
4 onion rolls, split
1 cup all-purpose flour
3 large eggs, beaten
2 cups panko
 Kosher salt and freshly ground pepper
4 portobello mushroom caps (about 1 pound), gently cleaned and gills
removed
½ cup Japanese mayonnaise (or regular if you can’t find it)
4 teaspoons teriyaki sauce
½ small red onion, thinly sliced
4 to 8 leaves red leaf lettuce
1. Heat 1 to 1½ inches peanut oil in a large cast-iron skillet until 350
2. Meanwhile, heat a grill pan over medium-high heat. Grill the
pineapple to get nice grill marks, about 2 minutes per side. Butter and
grill the rolls as well.
3. Set up a breading station of flour, beaten eggs and panko seasoned
with salt and pepper in 3 separate shallow dishes. Dredge each
mushroom cap in the flour first, then the beaten egg and finally the
seasoned panko. Fry the breaded mushrooms until golden brown and
cooked through, 4 to 5 minutes. Drain on a baking sheet lined with a
cooling rack or paper towels.
4. Whisk together the mayonnaise and teriyaki sauce in a small bowl.
5. For the sandwich build: Spread some teriyaki mayo on the bottom
and top halves of the buns. Top each bottom bun with a pineapple
slice, a fried portobello mushroom cap, some onion slices and 1 or 2
lettuce leaves. Add the top buns.

Kardea Brown’s

DOUBLE-PATTY VEGGIE BURGERS

ACTIVE: 30 min | TOTAL: 30 min | MAKES: 4
FOR THE SPECIAL SAUCE
½ cup vegan mayonnaise
½ cup ketchup
1 tablespoon dill pickle relish
1 teaspoon dill pickle juice
Pinch of garlic powder
Pinch of sweet paprika
Kosher salt and freshly ground pepper
FOR THE BURGERS
1 cup canned black beans, drained and rinsed
2 tablespoons grated peeled raw beets
1 teaspoon garlic powder
½ teaspoon onion powder
Kosher salt
½ cup panko
½ cup cooked brown rice
1 teaspoon vegan Worcestershire sauce
¼ teaspoon liquid smoke
3 tablespoons canola oil
8 slices American cheese (optional)
4 whole-wheat sesame hamburger buns
½ cup dill pickle chips
½ cup diced onion
1 cup shredded lettuce
1. Make the special sauce: Stir together the mayonnaise, ketchup,
relish, pickle juice, garlic powder, paprika and a pinch each of salt and
pepper and set aside.
2. For the burgers: Add the black beans, beets, garlic powder, onion
powder and ½ teaspoon salt to a food processor and pulse until
coarsely chopped. Add the panko, rice, Worcestershire sauce and liquid
smoke and pulse just until the mixture starts to come together.
Transfer the mixture to a medium bowl and stir until thoroughly
combined. Using wet hands, form the mixture into 8 patties and place
on a plate.
3. Heat a cast-iron pan over medium-high heat and add 2 tablespoons
canola oil. Working in batches if necessary, add the patties and cook
for about 4 minutes. Flip the patties, top with the cheese, if you like,
and add the remaining tablespoon canola oil to the pan. Cook until the
patties are hot and the cheese has melted, about 4 more minutes.
4. To assemble, spread each bottom bun with a thin layer of the special
sauce and top with some of the pickles and onion. Cover with a patty,
followed by some lettuce, and repeat the process with the sauce,
pickles, onion, another patty and the remaining lettuce. Add the top
buns.
PHOTOS: DAVID MALOSH; FOOD STYLING: SIMON ANDREWS; PROP
STYLING: PAIGE HICKS. ■

So Cheesy (but not)

It’s time to give vegan cheese a chance! Start with three easy recipes.
MEATLESS MEALS
So Cheesy (but not)
It’s time to give vegan cheese a chance! Start with three easy recipes.
RECIPES BY JESSICA D’AMBROSIO, KHALIL HYMORE AND STEVE
JACKSON

for decades, vegan cheese struggled with a bad reputation. The mostly
soy-based products were known for being rubbery, flavorless and
nothing like the real deal. But if you’ve tried the latest releases, you
know that they’re actually quite…cheesy! Food scientists have been
working with coconut, cashews and other plant-based ingredients to
simulate the properties of mozzarella, cheddar and more, and
consumers are eating them up. Our chefs tested some of the new
products and developed these great recipes in the process. Give them
a try!
VEGAN BAKED ZITI WITH MUSHROOMS
ACTIVE: 35 min | TOTAL: 1 hr 10 min | SERVES: 4 to 6
9 tablespoons extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
1 teaspoon dried oregano
Pinch of red pepper flakes
2 28-ounce cans whole peeled
San Marzano tomatoes, crushed by hand
Kosher salt and freshly ground pepper
1 pound ziti
1 pound cremini mushrooms, sliced
1 cup vegan ricotta cheese
1½ cups shredded vegan mozzarella cheese
Finely chopped fresh parsley and basil, for topping
1. Preheat the oven to 375°. Combine 6 tablespoons olive oil and the
garlic in a large pot or dutch oven over medium-high heat. Cook,
stirring, until golden brown, 2 to 3 minutes. Stir in the oregano and red
pepper flakes, then add the tomatoes. Bring to a boil, then reduce the
heat to maintain a steady simmer. Add 1 teaspoon salt and a few
grinds of pepper and cook, stirring occasionally, until slightly
thickened, about 10 minutes. (The sauce will thicken further as the
pasta bakes.) Taste and adjust the seasoning with salt and pepper.
2. Meanwhile, bring a large pot of salted water to a boil. Add the pasta
and cook as the label directs for al dente. Reserve 1 cup cooking
water, then drain.
3. While the pasta cooks, heat the remaining 3 tablespoons olive oil in
a large skillet over medium-high heat. Add the mushrooms and season
with salt and pepper. Cook, undisturbed, until the mushrooms start to
brown, about 4 minutes. Stir and continue cooking until lightly
browned all over and the skillet is mostly dry, 3 to 4 more minutes. Add
the mushrooms to the tomato sauce.
4. Add the cooked pasta to the tomato sauce and toss, adding the
reserved cooking water, ¼ cup at a time, as needed to loosen (it
should be saucy). Spread about half of the pasta in a 9-by-13-inch
baking dish. Dot with half of the ricotta, then top with the remaining
pasta and sauce. Dot with the remaining ricotta, then scatter the
mozzarella all over. Bake until the sauce is bubbling and the cheese
warms and softens, 15 to 20 minutes (vegan mozzarella will not melt
and spread like dairy cheese). Let stand at least 10 minutes. Sprinkle
with parsley and basil and drizzle with olive oil.

VEGAN GRILLED CHEESE WITH CARAMELIZED ONIONS

ACTIVE: 45 min | TOTAL: 45 min | SERVES: 4
2 tablespoons vegetable oil
2 onions, thinly sliced
Kosher salt
1 tablespoon vegan Worcestershire sauce
1 teaspoon mustard powder
Pinch of cayenne pepper
8 teaspoons vegan mayonnaise
8 slices vegan white bread
1 7-ounce bag shredded vegan cheddar cheese
1. Heat the vegetable oil in a large nonstick skillet over medium-low
heat. Add the onions and a big pinch of salt and cook, stirring
occasionally, until deeply browned and caramelized, 25 to 30 minutes.
Add the Worcestershire sauce, mustard powder and cayenne and toss
to evenly coat. Taste and adjust the seasoning with salt. Remove the
onions to a bowl and wipe out the skillet.
2. Spread 1 teaspoon mayonnaise on one side of each slice of bread.
Heat the skillet over medium heat. Add 2 slices of bread to the skillet,
mayonnaise-side down. Top each with ⅓ cup cheese and 2 heaping
tablespoons of the caramelized onions; top each with another slice of
bread, mayonnaise-side up. Cook until golden brown on the bottom, 2
to 3 minutes, then carefully flip and cook until browned on the other
side and the cheese is melted, 2 to 3 more minutes. Remove to a plate
and repeat to make the remaining 2 sandwiches.
NACHOS WITH VEGAN QUESO AND BLACK BEANS
ACTIVE: 30 min | TOTAL: 30 min | SERVES: 6 to 8
2 tablespoons vegetable oil
½ large white onion, finely chopped
1 large clove garlic, minced
½ teaspoon ground cumin
Kosher salt and freshly ground pepper
1 15.5-ounce can black beans, drained and rinsed
1 tablespoon fresh lime juice, plus wedges for serving
¼ cup finely chopped fresh cilantro, plus more for topping
1 10-ounce bag tortilla chips
1 10-ounce can diced tomatoes and green chiles
2 7-ounce bags shredded vegan cheese
¾ teaspoon chili powder
Shredded lettuce, pico de gallo, guacamole, sliced black olives,
pickled jalapeños and chopped onion, for topping
1. Preheat the oven to 300°. Heat the vegetable oil in a large skillet
over medium-high heat. Add the white onion and cook, stirring, until
soft, about 4 minutes. Add the garlic and cumin, season with salt and
pepper and cook until the garlic is fragrant, about 1 minute.
2. Add the black beans and 1 cup water to the skillet. Bring to a
simmer, then reduce the heat to medium low and continue to cook
until the liquid is almost gone but the beans are not dry, about 4
minutes. Remove from the heat and stir in the lime juice and cilantro.
3. Spread the tortilla chips on a small rimmed baking sheet; place in
the oven to warm. Combine the canned tomatoes, cheese, chili powder
and ½ cup water in a medium saucepan; cook over medium heat,
stirring occasionally, until the cheese melts and the queso is warm,
about 8 minutes. Add more water, 1 tablespoon at a time, to reach the
desired consistency.
4. Spoon the beans and queso over the chips. Top with lettuce, pico de
gallo, guacamole, olives, pickled jalapenos, onion and cilantro. Serve
with lime wedges.
PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP
STYLING: SARAH SMART. ■

The Secret Sauce

Ina Garten solves a dinner-party dilemma with a pasta that pleases all.
MEATLESS MEALS
The Secret Sauce
Ina Garten solves a dinner-party dilemma with a pasta that pleases all.
these days, when I invite people for dinner, it seems that every person
has a different diet: One is vegetarian, another can’t eat gluten, a third
only eats fish. Argh! These are my friends and I want each one to have
a really good meal! I used to plan a menu and then change individual
dishes to accommodate everyone, but now, before I even decide what
to make, I ask my guests what they don’t eat and I plan one meal that
they can all enjoy. When I need something meat-free for a simple, cozy
weeknight gathering, this mushroom bolognese is my go-to. It’s a
classic pasta sauce that I’ve made with mushrooms instead of beef,
and if someone is gluten-free, I’ll serve it with both regular and gluten-
free pastas. It’s easy for the cook and every guest will be delighted
with the dinner, which is why you invited them in the first place, right?
MUSHROOM BOLOGNESE
ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4 to 6
Good olive oil
1½ pounds cremini mushrooms, brushed clean, trimmed, medium-
diced
4 teaspoons minced garlic (4 cloves)
1 tablespoon minced fresh oregano leaves
¼ teaspoon crushed red pepper flakes
1¼ cups dry red wine, such as Chianti, divided
1 28-ounce can crushed tomatoes, preferably San Marzano
2 tablespoons tomato paste
Kosher salt and freshly ground black pepper
1 pound dried pasta, such as large shells or rigatoni
¼ teaspoon ground nutmeg
¼ cup chopped fresh basil leaves, lightly packed, plus more for
serving
¼ cup Italian mascarpone cheese
½ cup freshly grated Italian Parmesan cheese, plus extra for serving
1. Heat 2 tablespoons of olive oil in a medium (10-inch) Dutch oven,
such as Le Creuset, over medium heat. Add the mushrooms and cook
for 5 to 7 minutes, until starting to brown. Stir in the garlic, oregano
and red pepper flakes and cook for 1 minute. Pour 1 cup of the wine
into the pot and stir to scrape up any browned bits. Stir in the
tomatoes, tomato paste, 1 tablespoon salt and 1½ teaspoons black
pepper. Bring to a boil, then lower the heat and simmer for 10 minutes.
2. Meanwhile, bring a large pot of water to a boil. Add 2 tablespoons
salt and the pasta and cook al dente according to the directions on the
box. Drain, reserving 1 cup of the cooking water.
3. Add the remaining ¼ cup of wine, the nutmeg, basil and mascarpone
to the sauce and simmer for 5 minutes. Add the pasta and enough of
the reserved pasta water to make a loose sauce and cook over low
heat for 3 minutes, until the pasta has absorbed the sauce. Add a bit
more cooking water if it’s too thick. Off the heat, stir in the ½ cup of
Parmesan. Serve hot sprinkled with extra Parmesan and basil.
For more great recipes, check out Ina’s latest cookbook, Go-To Dinners
($35, Clarkson Potter).
RECIPE FROM GO-TO DINNERS COPYRIGHT © 2022 BY INA GARTEN.
PHOTOGRAPHS COPYRIGHT © 2022 BY QUENTIN BACON. PUBLISHED
BY CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE. ■

No Meat, No Problem!
Vegetarian and vegan chefs and cookbook authors share their secrets
for getting big flavor, minus the meat.
MEATLESS MEALS
No Meat, No Problem!
Vegetarian and vegan chefs and cookbook authors share their secrets
for getting big flavor, minus the meat.
BY KELSEY HURWITZ
“I like to use traditional seasoning blends meant for pork, steak and
poultry to make whatever vegetables I am cooking smell and taste
meaty.”
—Gabrielle Reyes Colorful Home Cooking

“Traditionally you want to avoid moisture with mushrooms, but I’ve

recently discovered that if you simmer mushrooms in salted water
before sautéing them, it gives them a meatier texture.”
—Danny Bowien Mission Vegan
“Hands off when you sear vegetables! Let them cook in a roaring-
hot cast-iron skillet until you can shake the pan slightly and they
move. It ensures you get that super-crispy delicious flavor of a
seared steak.”
—Brianna Claxton Vegan Pasta Night

“You can freeze extra-firm tofu to get chicken-like texture. I’ll wrap
the tofu in tea towels and press it under a stack of cookbooks to
remove moisture before freezing.”
—Aubry Walch
The Herbivorous Butcher, Minneapolis

“Roast tofu and veggie skewers on the rim of a baking dish

to encourage slight charring—it gets you heartier flavor.”

—Sheil Shukla Plant-Based India

“You can fake bacon with shiitake mushrooms. Just slice, toss with
olive oil, salt and pepper and bake. They’ll have die-hard bacon fans
shouting ‘Holy shiitake!’”
—Dustin Harder Keep On Cookin’
podcast

“To mimic chicken soup’s fat and flavor, I sauté onions, carrots and
celery in a liberal amount of oil with meaty chicken of the woods
mushrooms.”
—Rachel Klein
Miss Rachel’s Pantry, Philadelphia

“Jackfruit is everywhere in meatless cuisine. I drain canned green

ones and squeeze out the brine. Then I’ll shred and marinate the
jackfruit to emulate shredded pork, chicken or beef.”
—Evanice Holz
Winner,
The Great Food Truck Race
“I always tell people, you’re not changing the recipe, just the meat
ingredient. So if your nonna made amazing meatballs, make
meatballs out of lentils. It doesn’t have to be complicated.”
—Charity Morgan Unbelievably Vegan

“The humble eggplant is one of my favorite vegetables. I’ll cook

eggplants whole in an air fryer
to create a smoky sauce that’s great on pizza or pasta.”
—Vasudha Viswanath The Vegetarian Reset
“Smash veggie burgers with a burger press.
It increases the surface area that comes into contact with the pan
for better browning and texture.”

—Brian Watson Vegan Fast Food

“I deep-fry oyster mushrooms as ‘fried chicken.’ Adding hot sauce

and vinegar to a wet batter tenderizes them and gives a meaty feel.”
—Lyana Blount
Black Rican Vegan, New York City

“For meatless recipes, liquid smoke is cool for smoky flavor and for
disguising the intense flavor of some vegetables like kale.”
—Gregory Brown
The Land of Kush, Baltimore
“A great trick is to finish grilled vegetables in the oven, especially
thick-sliced ones like squash and zucchini. It ensures they’re
cooked through inside and crisp outside.”
—Pankaj Pradhan
Red Lentil, Sharon, MA

“Try yuba instead of regular tofu. They’re sheets of tofu that are thin
and soak up flavor better. I roll them around shredded vegetables for
mock duck.”
—Maggie Zhu Chinese Homestyle

“Flavor blending is the queen of meaty flavor. Create your own rub
with chili powder, oregano, cumin, coriander, dry mustard, brown
sugar, salt and pepper. Play around!”

—Pinky Cole
Slutty Vegan, Atlanta
EGGPLANT: GETTY IMAGES. GRILL PRESS: TY MECHAM/FOOD52. DRY
RUB: RALPH SMITH. ■

Meat-Free Makeovers
You don’t have to be a vegetarian to love these dinners.
MEATLESS MEALS
Meat-Free Makeovers
You don’t have to be a vegetarian to love these dinners.
RECIPES FROM FOOD NETWORK KITCHEN

CAULIFLOWER PARMESAN
ACTIVE: 35 min | TOTAL: 35 min | SERVES: 4
1 small head cauliflower, cut into florets
3 tablespoons unsalted butter, melted
3 tablespoons extra-virgin olive oil
¼ cup breadcrumbs
½ cup grated parmesan cheese
Kosher salt and freshly ground pepper
2 cups marinara sauce
1 cup shredded mozzarella cheese
Chopped fresh parsley, for topping
1. Preheat the oven to 425°. Toss the cauliflower florets with the
melted butter and olive oil in a large bowl. Add the breadcrumbs and ¼
cup parmesan; season with salt and pepper and toss to combine.
Spread the mixture on a baking sheet and roast until tender and crisp,
about 35 minutes.
2. Switch the oven to broil. Transfer the cauliflower to a 3-quart baking
dish. Top with the marinara sauce, mozzarella and remaining ¼ cup
parmesan. Broil until bubbling, 3 to 4 minutes. Top with chopped
parsley.

COCONUT TOFU STICKS WITH SNAP PEA SALAD

ACTIVE: 20 min | TOTAL: 40 min | SERVES: 4
1 14-ounce block extra-firm tofu, drained
Kosher salt
⅓ cup instant flour (such as Wondra)
2 large eggs
¼ teaspoon red pepper flakes, plus a pinch
1 cup sweetened shredded coconut
⅔ cup panko
1 tablespoon plus 1 teaspoon extra-virgin olive oil
¼ cup rice vinegar
12 ounces sugar snap peas (about 3 cups)
1 cup chopped fresh cilantro
3 tablespoons apricot preserves
1. Preheat the oven to 400° and line a baking sheet with foil. Slice the
tofu from a short side into ½-inch-thick sticks. Press the tofu pieces
gently between paper towels to remove the excess water, then season
generously with salt.
2. Place the flour in a shallow baking dish. Whisk the eggs and ¼
teaspoon red pepper flakes in another shallow dish. Pulse the coconut
and panko in a food processor until roughly chopped; transfer to a third
shallow dish and toss with 1 tablespoon olive oil. Dip the tofu pieces in
the flour, shaking off any excess, then dip in the egg mixture, letting
the excess drip off, and press in the coconut mixture to coat. Arrange
on the baking sheet. Bake, rotating the pan halfway through, until the
tofu is golden brown, about 25 minutes.
3. Meanwhile, whisk 2 tablespoons vinegar with the remaining 1
teaspoon olive oil in a large bowl. Trim the snap peas and halve
crosswise, adding them to the dressing as you go. Add the cilantro,
season with salt and toss. In a small bowl, whisk the apricot
preserves, 3 tablespoons water, the remaining 2 tablespoons vinegar
and a pinch each of red pepper flakes and salt. Serve the tofu sticks
with the snap pea salad and apricot dipping sauce.
GNOCCHI GRATIN WITH SQUASH AND KALE
ACTIVE: 30 min | TOTAL: 35 min | SERVES: 4
2 tablespoons unsalted butter
½ medium butternut squash, peeled, seeded and cut into ½-inch
pieces
3 cloves garlic, thinly sliced
1 tablespoon roughly chopped fresh sage
¼ teaspoon red pepper flakes
Kosher salt
1¼ cups low-sodium chicken broth or water
1 bunch kale, stemmed and roughly chopped (about 8 cups)
1 17.5-ounce package potato gnocchi
¾ cup grated parmesan or pecorino romano cheese
1. Melt 1 tablespoon butter in a large ovenproof skillet over medium
heat. Add the squash and cook, stirring, until slightly soft and golden,
about 8 minutes. Add the garlic, sage, red pepper flakes and 1
teaspoon salt; cook until the garlic is soft, about 2 more minutes.
2. Preheat the broiler. Add the chicken broth to the skillet. When it
starts to simmer, stir in the kale and cook until it wilts slightly, about 2
minutes. Add the gnocchi, stirring to coat. Cover and cook until the
gnocchi are just tender, about 5 minutes. Uncover and stir in ¼ cup
parmesan and the remaining 1 tablespoon butter. Sprinkle with the
remaining ½ cup parmesan; transfer to the broiler and cook until
golden and bubbly, about 3 minutes.
QUINOA-MUSHROOM LARB
ACTIVE: 45 min | TOTAL: 45 min | SERVES: 4 to 6
3 tablespoons soy sauce, plus more for serving
3 tablespoons fresh lime juice, plus lime wedges for serving
3 tablespoons sugar
1 small Thai chile pepper, thinly sliced
Vegetable oil, for frying
2 large shallots
1 stalk lemongrass, minced
2 cups shredded carrots
1 pound cremini mushrooms, finely chopped
2 cups cooked quinoa
½ cup chopped fresh mixed herbs (cilantro, mint and basil), plus more
leaves for topping
2 to 3 heads baby romaine lettuce, leaves separated
Sriracha, for serving
1. Combine the soy sauce, lime juice, sugar and chile pepper in a bowl;
whisk until the sugar dissolves. Fill a large cast-iron or other heavy
skillet with about ½ inch of vegetable oil. Heat over medium-high heat
until a deep-fry thermometer registers 350°. Thinly slice 1 shallot into
rounds, separating the rings; fry until golden and crisp, about 2
minutes, and transfer to a paper towel–lined plate.
2. Finely dice the remaining shallot. Pour off all but 2 tablespoons of
the oil from the skillet and return to medium-high heat. Add the diced
shallot and lemongrass and cook until the shallot is tender, about 3
minutes. Add the carrots and mushrooms and cook until the vegetables
are tender and dry, 7 to 8 minutes.
3. Stir the quinoa and soy-lime sauce into the vegetables; cook until
the sauce thickens and the mushrooms have absorbed much of the
sauce, about 2 minutes. Remove from the heat and stir in the chopped
herbs. Divide among the lettuce leaves and top with more herbs and
the fried shallots. Serve with sriracha, more soy sauce and lime
wedges.

SKILLET POT PIE

ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4
4 tablespoons unsalted butter
3 carrots, diced
3 stalks celery, diced
1 small onion, diced
8 ounces white mushrooms, sliced
1 tablespoon low-sodium soy sauce
3 tablespoons all-purpose flour
2 cups whole milk
Kosher salt
1 14-ounce package extra-firm tofu, drained, patted dry and cut into
½-inch cubes
2 cups frozen peas
Freshly ground pepper
5 slices potato bread
1. Preheat the oven to 425°. Melt the butter in a large ovenproof skillet
over medium-high heat; remove 1 tablespoon to a small bowl. Add the
carrots, celery and onion to the skillet; cover and cook, stirring
occasionally, until slightly softened, about 5 minutes. Add the
mushrooms and soy sauce; cover and continue cooking, stirring
occasionally, until tender, about 3 minutes. Add the flour; cook,
stirring, 1 minute.
2. Add the milk, 1 cup water and ½ teaspoon salt to the skillet and stir
until the flour is incorporated. Bring to a boil, then reduce the heat to
medium and simmer, stirring occasionally, until thickened, about 5
minutes. Add the tofu and frozen peas; return to a simmer. Season with
salt and pepper. Remove from the heat.
3. Brush the bread with the reserved melted butter and cut into
quarters. Arrange buttered-side up on the tofu mixture. Transfer the
skillet to the oven and bake until the bread is toasted, about 8 minutes.
TOFU SLOPPY JOES
ACTIVE: 35 min | TOTAL: 35 min | SERVES: 4
1 pound frozen tater tots (about 5 cups)
1 tablespoon plus ½ teaspoon chili powder
¾ teaspoon garlic powder
Kosher salt and freshly ground pepper
1 14-ounce package extra-firm tofu, drained
⅔ cup ketchup
⅓ cup chili sauce (such as Heinz)
2 tablespoons vegetable oil
1 onion, chopped
1 stalk celery, chopped
1 carrot, chopped
4 hamburger buns, split
4 slices white cheddar cheese
Bread-and-butter pickles, for topping
1. Preheat the oven and bake the tater tots as the label directs. Toss
with ½ teaspoon chili powder and ¼ teaspoon garlic powder; season
with salt and pepper. Leave the oven on.
2. Meanwhile, crumble the tofu on a paper towel–lined plate. Mix the
ketchup and chili sauce in a bowl. Set aside.
3. Heat the vegetable oil in a large nonstick skillet over medium-high
heat. Add the onion, celery, carrot and a pinch of salt. Cook, stirring,
until softened, about 3 minutes. Add the remaining 1 tablespoon chili
powder and ½ teaspoon garlic powder. Cook, stirring, 1 minute. Add the
tofu, ½ teaspoon salt and a few grinds of pepper. Cook, stirring, 3
minutes. Add ¾ cup of the ketchup sauce and ⅓ cup water and simmer
until thickened, about 2 minutes.
4. Place the bottom buns on a baking sheet. Top with the tofu mixture,
remaining ketchup sauce and cheese. Bake until melted, 3 minutes.
Add the pickles and top buns. Serve with the tater tots.

STUFFED POTATOES WITH LENTIL CHILI

ACTIVE: 35 min | TOTAL: 40 min | SERVES: 4
4 russet potatoes (about 8 ounces each)
1 small red onion
1 poblano chile pepper
1 carrot
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 15-ounce can lentils, drained and rinsed
2 teaspoons chili powder
1 teaspoon ground cumin
1 tablespoon tomato paste
1 14.5-ounce can diced fire-roasted tomatoes
1 cup shredded cheddar cheese (about 4 ounces)
1. Preheat the oven to 425°. Prick the potatoes with a fork and
microwave until tender, 15 to 20 minutes. Place directly on the oven
rack and bake until soft, about 15 minutes.
2. Meanwhile, finely chop the red onion. Put 2 tablespoons chopped
onion in a small bowl; cover with cold water and let soak 10 minutes.
Drain, pat dry and set aside for topping. Chop the poblano and grate
the carrot.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
Add the remaining red onion, the poblano and carrot; season with salt
and pepper. Cook, stirring occasionally, until the vegetables are tender,
about 5 minutes. Stir in the lentils, chili powder and cumin; cook until
the spices are toasted, about 1 minute. Add the tomato paste and
cook, stirring, until the vegetables are coated. Stir in the tomatoes and
their juices, 1½ cups water and a large pinch of salt. Simmer, stirring
occasionally, until thickened slightly, about 10 minutes.
4. Split the potatoes open. Drizzle with the remaining 1 tablespoon
olive oil and season with salt and pepper. Fluff the flesh with a fork.
Sprinkle with half of the cheese, then top with the chili. Sprinkle with
the remaining cheese and the reserved red onion.

SLOW-COOKER TEX-MEX TOSTADA CASSEROLE

ACTIVE: 30 min | TOTAL: 4 hr 45 min | SERVES: 6 to 8
2 15-ounce cans vegetarian refried pinto beans
2 cups frozen corn (preferably fire-roasted)
2 poblano chile peppers, seeded and chopped
½ cup chopped fresh cilantro, plus more for topping
2 teaspoons ground cumin
1 teaspoon ancho chile powder
1 16-ounce jar salsa
1 10-ounce can diced tomatoes and green chiles
2 cups shredded cheddar cheese (about 8 ounces)
2 cups shredded muenster cheese (about 8 ounces)
18 to 20 tostada shells
Sliced avocado, sour cream and pickled jalapeños, for topping
1. Combine the refried beans, frozen corn, poblanos, ¼ cup cilantro,
the cumin and chile powder in a medium bowl. Combine the salsa,
canned tomatoes and remaining ¼ cup cilantro in a separate bowl.
Toss the cheddar and muenster cheese in a third bowl; set aside.
2. Spread about ½ cup of the salsa mixture in a thin layer in a 6-quart
slow cooker. Top with about 6 tostada shells, breaking them as needed
to cover the bottom. Spread half of the bean mixture over the tostada
shells, then sprinkle with 1½ cups of the cheese mixture and 1 cup of
the salsa mixture. Repeat the layers (tostada shells, bean mixture,
cheese, salsa mixture), then top with the remaining tostadas, cheese
and salsa.
3. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Top
with avocado, sour cream, cilantro and pickled jalapenos.
TEMPEH CAESAR SALAD
ACTIVE: 30 min | TOTAL: 50 min | SERVES: 4
2 tablespoons coconut aminos
3 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon vegan Worcestershire sauce
2 teaspoons pure maple syrup
2 cloves garlic, finely grated
Kosher salt and freshly ground pepper
1 8-ounce package tempeh, cut into ¼-inch-thick slices
2 cups baguette or other crusty white bread cubes (¾- to 1-inch
pieces)
3 tablespoons extra-virgin olive oil
¼ cup plus 2 tablespoons finely grated parmesan cheese, plus shaved
parmesan for topping
½ cup mayonnaise
1 tablespoon dijon mustard
3 hearts romaine lettuce, roughly chopped
1. Preheat the oven to 400Ҙ. Whisk the coconut aminos, 1 tablespoon
each lemon juice and Worcestershire sauce, the maple syrup, 1 grated
garlic clove and a pinch of salt and pepper in a shallow dish. Add the
tempeh and let marinate, turning occasionally, 20 to 30 minutes.
2. Make the croutons: Toss the bread with 2 tablespoons each olive oil
and grated parmesan; season with salt and pepper. Spread on a
rimmed baking sheet and bake, stirring occasionally, until golden,
about 10 minutes; set aside to cool.
3. Make the dressing: Whisk together the mayonnaise, mustard and
remaining 2 tablespoons lemon juice, 1 grated garlic clove and 1
teaspoon Worcestershire sauce in a bowl until combined. Stir in the
remaining ¼ cup parmesan; season with salt and pepper. Thin with
water, if needed.
4. Brush a rimmed baking sheet with the remaining 1 tablespoon olive
oil. Remove the tempeh from the marinade and place on the baking
sheet. Bake, turning occasionally, until browned, 15 to 20 minutes,
spooning some of the marinade over the tempeh in the last 5 minutes.
5. Toss the lettuce and croutons with most of the dressing in a large
bowl. Top with the tempeh, shaved parmesan and remaining dressing.
SABICH SANDWICHES
ACTIVE: 45 min | TOTAL: 45 min | SERVES: 4
2 plum tomatoes, finely chopped
½ English cucumber, finely chopped
¼ cup finely chopped fresh parsley
4 teaspoons extra-virgin olive oil, plus more for frying
4 teaspoons fresh lemon juice
Kosher salt and freshly ground pepper
3 large eggs
¼ head red cabbage, shredded
1 eggplant, sliced into ½-inch-thick rounds
¼ cup tahini
½ cup hummus
4 pieces pita bread, halved
Sliced pickled beets and other assorted pickled vegetables, for
serving
Amba sauce and/or hot sauce, for serving
1. Make the salad: Toss the tomatoes, cucumber, parsley, olive oil and
lemon juice in a medium bowl. Season with salt and pepper and set
aside.
2. Bring a medium saucepan of water to a boil over high heat. Reduce
the heat to low, then add the eggs and cook 7 to 8 minutes. Drain, then
transfer to a bowl of ice water. Peel and slice. Toss the cabbage with a
pinch of salt and set aside.
3. Line a rimmed baking sheet with paper towels. Fill a large cast-iron
skillet with ½ inch of olive oil. Heat the oil over medium-high heat until
shimmering, about 4 minutes. Working in batches, fry the eggplant
until dark golden brown, 3 to 4 minutes per side. Remove to the baking
sheet to drain. Season with salt.
4. Assemble the sandwiches: Put the tahini in a medium bowl and
slowly whisk in ¼ cup water until smooth; season with salt. Spread 1
tablespoon hummus inside each pita half. Divide the eggplant slices,
cabbage and sliced hard-boiled eggs among the pita halves. Add some
of the tomato-cucumber salad and pickled beets to each; drizzle with
the tahini sauce. Serve with other pickled vegetables, amba sauce
and/or hot sauce.

ROOT VEGETABLE PAPRIKASH

ACTIVE: 50 min | TOTAL: 50 min | SERVES: 4
Kosher salt
3 tablespoons extra-virgin olive oil
1 large onion, chopped
½ large rutabaga, peeled and cut into 1-inch pieces
1 small sweet potato, peeled and cut into 1-inch cubes
2 small Yukon Gold potatoes, peeled and cut into
1-inch cubes
Freshly ground pepper
4 cloves garlic, finely chopped
2 tablespoons sweet paprika
1 tablespoon hot Hungarian paprika
1 14-ounce can diced tomatoes
3 cups vegetable broth
2 bay leaves
⅓ cup sour cream, plus more for serving
10 ounces wide egg noodles (about 4 cups)
2 tablespoons unsalted butter
⅓ cup fresh parsley, chopped
1. Bring a large pot of salted water to a boil. Meanwhile, heat the olive
oil in a large straight-sided skillet or wide pot over medium heat. Add
the onion, rutabaga and a pinch of salt and cook, stirring occasionally,
until the onion is softened and starting to brown, 4 to 5 minutes. Add
the sweet potato and Yukon Gold potatoes, season with salt and
pepper, and cook, stirring, until starting to brown, about 3 minutes. Add
the garlic and both paprikas, stirring, until the vegetables are well
coated.

2. Add the tomatoes, vegetable broth and bay leaves to the pan with
the vegetables, scraping up any browned bits. Bring to a boil, reduce
the heat to a simmer, cover and cook until the rutabaga is just fork-
tender, about 15 minutes.
3. Uncover the pan and simmer, stirring occasionally, until the sauce
has thickened slightly and the vegetables are fully tender, 10 to 15
minutes. Remove from the heat and stir in the sour cream. Adjust the
consistency of the sauce with a splash of water if it’s too thick; season
with salt and pepper.
4. Meanwhile, add the noodles to the boiling water and cook as the
label directs. Drain and return the noodles to the pot. Toss with the
butter, a pinch of salt and half of the parsley.
5. Divide the noodles among bowls and serve with the paprikash. Top
with more sour cream and the remaining chopped parsley.

VEGETABLE JAMBALAYA
ACTIVE: 20 min | TOTAL: 35 min | SERVES: 4
2 tablespoons extra-virgin olive oil
3 stalks celery, cut into chunks, plus 2 tablespoons chopped leaves
3 carrots, cut into chunks
1 red onion, halved and cut into wedges
1 red bell pepper, cut into strips
1 tablespoon chopped fresh thyme
1 teaspoon hot smoked paprika
Kosher salt and freshly ground pepper
1¼ cups converted white rice
1 15-ounce can diced fire-roasted tomatoes
1½ cups frozen black-eyed peas
8 ounces okra, trimmed and thinly sliced
1. Heat the olive oil in a large skillet over medium-high heat. Add the
celery chunks, carrots and red onion. Cook, stirring occasionally, until
the vegetables are slightly softened, about 2 minutes. Add the bell
pepper, thyme, paprika, ½ teaspoon salt and a few grinds of pepper.
Cook, stirring, until the paprika is toasted, about 1 minute.
2. Add the rice to the skillet and stir to coat. Add the tomatoes, black-
eyed peas and 1½ cups water. Bring to a boil, then reduce the heat to
low. Cover and simmer until the rice is tender, about 15 minutes.
3. Scatter the okra over the rice. Continue to cook, covered, until the
okra is tender and the rice is cooked through, about 5 more minutes.
Remove from the heat and let stand, covered, 3 minutes. Fluff the rice
with a fork and sprinkle with the celery leaves. Season with salt and
pepper.

SWEET POTATO TOSTADAS

ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4
3 sweet potatoes, peeled and cut into 1-inch chunks
Kosher salt and freshly ground pepper
¼ small head red cabbage, shredded
3 tablespoons fresh lime juice (from about 2 limes)
2 cups chopped pineapple
¼ cup fresh cilantro, chopped
2 cloves garlic
1 canned chipotle chile pepper in adobo, plus 1 to 2 teaspoons sauce
from the can
½ teaspoon ground cumin
1 15-ounce can vegetarian refried black beans
8 tostada shells
¼ cup crema or sour cream
1. Put the sweet potatoes in a large skillet and add enough water to
cover; season with salt and pepper. Bring to a boil, reduce the heat to
a simmer and cook until tender, 20 to 25 minutes. Drain and return to
the skillet.
2. Meanwhile, mix the cabbage, 1 tablespoon lime juice and a pinch of
salt in a small bowl; set aside. Toss 1 cup pineapple with the cilantro
and 1 tablespoon lime juice in another small bowl; set aside. Puree the
remaining 1 cup pineapple with 1 tablespoon lime juice, the garlic,
chipotle and adobo sauce, cumin and ¼ cup water in a blender until
smooth. Stir the pineapple sauce into the sweet potatoes and cook
over medium heat until warmed through, 3 to 4 minutes.
3. Put the black beans in a saucepan, add 3 tablespoons water and
warm over medium-high heat. Spread on the tostadas, then top with
the sweet potatoes, pineapple salsa and cabbage. Drizzle with the
crema.
VEGGIE BURGER SHEPHERD’S PIE
ACTIVE: 35 min | TOTAL: 40 min | SERVES: 4
6 medium Yukon Gold potatoes, peeled and diced
Kosher salt
2 tablespoons extra-virgin olive oil
1 large onion, diced
3 large carrots, cut into ½-inch chunks
2 stalks celery, cut into ½-inch chunks
1 bunch baby turnips, halved or quartered if large
6 cloves garlic, minced
Freshly ground pepper
½ bunch fresh parsley, leaves chopped, stems reserved
1½ tablespoons vegan Worcestershire sauce
5 tablespoons unsalted butter
¾ cup chopped veggie burgers or vegetarian protein crumbles
⅔ cup milk or half-and-half
Grated parmesan cheese, for sprinkling
1. Preheat the broiler. Put the potatoes in a pot and cover with water;
season with salt. Cover and bring to a boil; cook until fork-tender,
about 15 minutes.
2. Meanwhile, heat the olive oil in a stovetop casserole dish or shallow
enamel pot over medium-high heat. Add the onion, carrots, celery,
turnips and garlic. Season with salt and pepper and cook until the
vegetables brown, about 8 minutes. Add 1½ cups cooking liquid from
the potatoes to the casserole dish. Lower the heat and scrape up any
browned bits with a wooden spoon. Tie the parsley stems together
with twine and add to the casserole. Cover and simmer until the
vegetables are tender, 8 minutes. Stir in the Worcestershire sauce, 2
tablespoons butter and the chopped veggie burgers and warm through,
5 minutes. Remove the parsley stems and stir in the chopped parsley.
Keep warm.
3. Drain the potatoes and mash with the remaining 3 tablespoons
butter and the milk; season with salt and pepper and spoon over the
casserole. Sprinkle with parmesan. Broil until golden brown, about 5
minutes.

MALAI KOFTA
ACTIVE: 45 min | TOTAL: 45 min | SERVES: 4
FOR THE SAUCE
1 tablespoon vegetable oil
2 tablespoons chopped fresh ginger
2 cloves garlic, smashed
1 small onion, chopped
1 pound plum tomatoes, chopped
¼ cup raw cashews
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1 teaspoon ground coriander
¾ teaspoon garam masala
¼ teaspoon ground cardamom
Pinch of cayenne pepper
⅓ cup heavy cream
FOR THE KOFTA
1½ pounds russet potatoes
1½ cups grated paneer
1 jalapeno pepper (seeded for less heat), finely chopped
3 tablespoons finely chopped fresh cilantro, plus more for topping
3 tablespoons finely chopped raw cashews
½ teaspoon garam masala
Kosher salt
2 tablespoons cornstarch
Vegetable oil, for frying
Steamed rice and/or naan, for serving
1. Make the sauce: Heat the vegetable oil in a large wide saucepan
over medium heat. Add the ginger and garlic and cook, stirring, until
softened, 1 to 2 minutes. Add the onion and cook, stirring, until
softened, 3 to 5 minutes. Stir in the tomatoes, cashews, a big pinch of
salt and several grinds of pepper. Add 3 cups of water, bring to a
simmer and cook until the tomatoes are very soft and the cashews are
plump, 10 to 15 minutes.
2. Transfer the mixture to a blender; reserve the saucepan. Carefully
blend until very smooth.
3. Wipe out the reserved saucepan and set over medium heat. Add the
butter and let melt, then strain the tomato puree through a fine-mesh
sieve into the pan, pressing on the solids. Add the coriander, garam
masala, cardamom and cayenne.
4. Simmer, stirring well to prevent the sauce from sticking to the pan,
until slightly thickened, 10 to 15 minutes. Stir in the heavy cream and
simmer a few more minutes to heat through. Season with salt and keep
warm.
5. Meanwhile, make the kofta: Prick the potatoes with a fork;
microwave until just cooked through, 8 to 10 minutes. Let cool slightly,
then peel and transfer to a bowl; mash well. Add the paneer, jalapeno,
cilantro, cashews, garam masala and 1 teaspoon salt and mix well.
Sprinkle the cornstarch on top and mix in with your hands. Pack into
16 balls, squeezing the mixture together; set on a plate or baking
sheet.
6. Heat 2 inches of vegetable oil in a large pot until a deep-fry
thermometer registers 350°. Working in 2 batches, fry the kofta until
golden and crisp, 3 to 5 minutes. Remove to a rack set on a baking
sheet to drain and sprinkle with salt while still warm. Pour most of the
sauce onto plates and top with the kofta. Sprinkle with more cilantro.
Serve with rice, naan and the remaining sauce on the side.

CAULIFLOWER PARMESAN: RALPH SMITH. COCONUT TOFU: ANTONIS

ACHILLEOS. GNOCCHI GRATIN: RYAN DAUSCH. QUINOA-MUSHROOM
LARB: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP
STYLING: SARAH SMART. SKILLET POT PIE: JUSTIN WALKER. TOFU
SLOPPY JOES: ANTONIS ACHILLEOS. TEMPEH CAESAR SALAD: RYAN
LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING:
SARAH SMART. STUFFED POTATOES: RYAN DAUSCH. CASSEROLE:
CHRISTOPHER TESTANI. SABICH SANDWICHES AND PAPRIKASH:
RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING:
SARAH SMART. JAMBALAYA: RYAN DAUSCH. MALAI KOFTA: RYAN
LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING:
SARAH SMART. TOSTADAS: RYAN DAUSCH. SHEPHERD’S PIE: ANTONIS
ACHILLEOS. ■

Weeknight Cooking
weeknight cooking
Weeknight Cooking
weeknight cooking
RECIPES BY JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL
HYMORE AND STEVE JACKSON
SLOW-COOKER BUFFALO CHICKEN CHILI
ACTIVE: 25 min | TOTAL: 6 hr 25 min | SERVES: 4 to 6
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 stalks celery, chopped
3 cloves garlic, finely chopped
2 teaspoons chili powder
Kosher salt and freshly ground pepper
2 14.5-ounce cans pinto beans, drained and rinsed
1 14.5-ounce can fire-roasted diced tomatoes
2 cups low-sodium chicken broth
⅔ cup Buffalo sauce, such as Frank’s RedHot
1½ pounds skinless, boneless chicken breasts
3 ounces cream cheese
 Thawed frozen fire-roasted corn, sliced scallions, crumbled blue
cheese, shredded pepper jack cheese and crushed tortilla chips, for
topping
1. Heat the olive oil in a large nonstick skillet over medium heat. Add
the onion and celery and cook, stirring occasionally, until softened, 7
to 8 minutes. Add the garlic and cook until softened, 30 seconds to 1
minute. Stir in the chili powder, ½ teaspoon salt and a few grinds of
pepper and cook, stirring, until the spices are toasted, about 2
minutes.
2. Transfer the mixture to a 6- to 8-quart slow cooker along with the
pinto beans, tomatoes, chicken broth and Buffalo sauce. Mix to
combine. Add the chicken breasts, making sure they are submerged in
the liquid. Cover and cook on low until the chicken is very tender, 6 to
7 hours.
3. Using 2 forks, shred the chicken in the slow cooker. Cut the cream
cheese into small cubes and add to the slow cooker. Stir until the
cream cheese melts completely. Season with salt and pepper. Divide
among bowls and serve with assorted toppings.
Per serving: Calories 500; Fat 17 g (Saturated 5 g); Cholesterol 117 mg;
Sodium 1,057 mg; Carbohydrate 45 g; Fiber 2 g; Sugars 15 g; Protein 42
g
CREAMY RAVIOLI WITH SPINACH AND PEAS
ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4
3 tablespoons unsalted butter
⅓ cup panko
Kosher salt and freshly ground pepper
1 bunch spinach, stemmed (6 to 8 ounces)
1 cup frozen peas, thawed
1 pound cheese ravioli
1 clove garlic, minced
1 teaspoon chopped fresh sage
½ cup heavy cream
½ cup grated parmesan cheese
1. Heat 1 tablespoon butter in a large skillet over medium heat. Add
the panko and cook, stirring often, until golden, about 4 minutes.
Season with salt and pepper and remove to a small bowl; set aside.
Wipe out the skillet.
2. Bring a large pot of salted water to a boil. Heat 1 tablespoon butter
in the skillet over medium-high heat. Add the spinach and cook until
wilted and tender, about 3 minutes. Transfer to a fine-mesh sieve and
press out the excess liquid, then transfer to a cutting board and
roughly chop. Combine the spinach and peas in a medium bowl. Wipe
out the skillet.
3. Add the ravioli to the pot of boiling water and cook as the label
directs. Reserve ½ cup cooking water, then drain. Heat the remaining 1
tablespoon butter, the garlic and sage in the skillet over medium heat.
Cook until the garlic is just tender, 1 to 2 minutes. Add the heavy
cream and ¼ cup of the reserved cooking water; bring to a simmer. Stir
in the cheese and cook until melted, about 1 minute. Add the spinach
and peas and cook, stirring, until slightly thickened, about 3 minutes.
Add the ravioli to the skillet and toss to coat. Add more cooking water
as needed to loosen, 1 tablespoon at a time.
4. Divide the ravioli mixture among bowls. Top with the toasted panko.
Per serving: Calories 360; Fat 23 g (Saturated 14 g); Cholesterol 68 mg;
Sodium 736 mg; Carbohydrate 30 g; Fiber 4 g; Sugars 7 g; Protein 10 g
STEAK WITH SWEET-AND-SOUR ONIONS
ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4
1½ pounds red onions (about 2 medium)
2 tablespoons plus 1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1¼ pounds skirt steak, cut into 4 equal pieces
2 tablespoons unsalted butter
2 tablespoons balsamic vinegar
1 tablespoon honey
1½ teaspoons finely chopped fresh oregano, plus torn leaves for
topping
1 clove garlic, minced
1 cup low-sodium chicken broth
2 teaspoons dijon mustard
1. Place a baking sheet on the middle oven rack and preheat to 450°.
Peel and halve the red onions, leaving the root end intact. Cut into ¾-
inch-thick wedges. Toss the onions in a large bowl with 1 tablespoon
plus 1 teaspoon olive oil and a big pinch each of salt and pepper.
Transfer to the hot baking sheet and roast until tender and dark brown
in spots, about 25 minutes.
2. Meanwhile, season the steak with salt and pepper. Heat the
remaining 1 tablespoon olive oil in a large cast-iron skillet over
medium-high heat. Add 1 tablespoon butter, then add the steak and
cook, undisturbed, until a dark brown crust forms on the bottom, about
4 minutes. Flip and cook to desired doneness, about 3 minutes for
medium rare. Remove the steak to a cutting board and tent with foil;
reserve the skillet.
3. In a small bowl, whisk the vinegar, honey and chopped oregano.
Drizzle the mixture over the onions and toss well to coat.
4. Wipe out the skillet and return to medium-high heat. Add the
remaining 1 tablespoon butter and the garlic; cook until the garlic has
softened but not browned, about 2 minutes. Add the chicken broth,
bring to a simmer and cook until slightly thickened, 3 to 4 minutes.
Whisk in the mustard and remove from the heat.
5. Slice the steak and divide among plates along with the onions.
Spoon the pan sauce over the steak and top with torn oregano.
Per serving: Calories 420; Fat 23 g (Saturated 8 g); Cholesterol 97 mg;
Sodium 403 mg; Carbohydrate 21 g; Fiber 3 g; Sugars 12 g; Protein 30 g
SHRIMP AND ANDOUILLE WITH SWEET POTATOES
ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4
1½ pounds small to medium sweet potatoes, cut into ¾- to 1-inch-thick
wedges
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
6 ounces andouille sausage (about 2 links), chopped
1 onion, chopped
2 bell peppers (red, yellow or green), sliced
2 stalks celery, roughly chopped, plus torn leaves for topping
1 tablespoon tomato paste
3 cloves garlic, finely chopped
1½ teaspoons chopped fresh thyme
1 cup low-sodium chicken broth
1¼ pounds peeled and deveined large shrimp
1. Place a baking sheet on the middle oven rack and preheat to 450°.
Toss the sweet potatoes with 2 tablespoons olive oil and a generous
pinch each of salt and pepper. Spread in a single layer on the hot
baking sheet and roast, turning once, until very tender and browned,
about 30 minutes.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large
skillet over medium heat. Add the sausage and cook, stirring, until
browned, 5 minutes. Add the onion, bell peppers and celery and season
with salt and pepper. Increase the heat to medium high and cook,
stirring, until softened, 6 to 8 minutes. Make a space in the center of
the pan, add the tomato paste and cook, stirring the paste, until
toasted, about 30 seconds. Stir the tomato paste into the vegetables,
then stir in the garlic and thyme until well combined.
3. Stir in the chicken broth and bring to a simmer. Nestle the shrimp in
the vegetables. Simmer, stirring occasionally, until the shrimp are just
cooked through, 3 to 4 minutes.
4. Divide the shrimp mixture and sweet potatoes among plates or
shallow bowls. Top with torn celery leaves.
Per serving: Calories 440; Fat 17 g (Saturated 4 g); Cholesterol 253 mg;
Sodium 623 mg; Carbohydrate 31 g; Fiber 6 g; Sugars 10 g; Protein 41 g
INSTANT POT KIMCHI RAMEN
ACTIVE: 40 min | TOTAL: 40 min | SERVES: 4
1½ cups kimchi plus ¼ cup kimchi liquid, plus more chopped kimchi
for topping
5 cups chicken bone broth
5 slices thick-cut applewood smoked bacon, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
4 scallions, white and light green parts chopped, dark green parts
thinly sliced
10 ounces shiitake mushrooms, stemmed and thickly sliced
1 tablespoon soy sauce
8 ounces dried ramen noodles
Toasted sesame oil, for topping
1. Bring a pot of water to a boil. Meanwhile, puree the kimchi, kimchi
liquid and ¼ cup bone broth in a blender until smooth.
2. Add the bacon to an Instant Pot and set to sauté on high. Cook,
stirring, until the bacon is browned and crisp, 8 to 10 minutes. Using
oven mitts, remove the bowl of the Instant Pot and pour off the fat,
leaving 2 tablespoons behind. Place the bowl back in the Instant Pot
and add the garlic, ginger and the white and light green scallion parts.
Cook, stirring, until softened, 1 minute. Add the mushrooms and toss to
soften slightly, 1 minute. Add the blended kimchi and scrape up any
browned bits.
3. Stir the remaining 4¾ cups bone broth and the soy sauce into the
Instant Pot. Put on and lock the lid, making sure the steam valve is in
the sealing position. Set to pressure-cook on high, 10 minutes. When
the time is up, turn the valve to the venting position.
4. While the broth cooks, add the ramen noodles to the boiling water
and cook as the label directs. Drain and divide among bowls. Pour the
broth and vegetables over the noodles. Top with chopped kimchi, the
scallion greens and a drizzle of sesame oil.
Per serving: Calories 500; Fat 25 g (Saturated 9 g); Cholesterol 22 mg;
Sodium 1,297 mg; Carbohydrate 45 g; Fiber 4 g; Sugars 4 g; Protein 27
g
SEARED SCALLOPS WITH WHITE BEANS
ACTIVE: 30 min | TOTAL: 30 min | SERVES: 4
2 15-ounce cans white navy beans
4 tablespoons unsalted butter
2 cloves garlic, minced
Kosher salt
6 ounces asparagus, trimmed and thinly sliced about ⅛ inch thick
(about ¾ bunch)
3 tablespoons grated parmesan cheese
Coarsely ground pepper
½ cup chopped fresh parsley
1 pound large scallops (about 16), tough muscle removed
2 tablespoons extra-virgin olive oil
½ lemon
1. Drain the beans, reserving the liquid from 1 of the cans. Combine
the beans in a bowl and set aside.
2. Melt 1 tablespoon butter in a large nonstick skillet over medium
heat. Add the garlic and cook, stirring, until softened, 1 minute. Add
the beans and reserved liquid, 1 cup water and ¼ teaspoon salt. Bring
to a simmer, then cook over medium-low heat until the liquid has
thickened slightly, 6 to 7 minutes. Add the asparagus, remaining 3
tablespoons butter, the parmesan and ¾ teaspoon pepper. Simmer
gently until the butter and cheese melt and the sauce thickens
slightly, about 3 minutes. Stir in the parsley.
3. Meanwhile, pat the scallops dry and lightly season with salt and
pepper. Heat the olive oil in a large skillet over high heat until
shimmering. Add the scallops and cook until golden brown, 2 to 3
minutes per side. Remove from the heat and squeeze the lemon half
over the scallops. Toss lightly to coat.
4. Divide the beans and scallops among shallow bowls. Spoon any
remaining sauce over the scallops.
Per serving: Calories 460; Fat 21 g (Saturated 9 g); Cholesterol 61 mg;
Sodium 1,295 mg; Carbohydrate 45 g; Fiber 12 g; Sugars 2 g; Protein 30
g
SHEET-PAN LEMON CHICKEN AND BRUSSELS SPROUTS
ACTIVE: 30 min | TOTAL: 40 min | SERVES: 4
1 lemon
1 large clove garlic, minced
1½ teaspoons dried thyme
1 teaspoon paprika
Kosher salt and freshly ground pepper
4 skin-on, bone-in chicken breasts (about 2. pounds)
3 tablespoons extra-virgin olive oil
1¼ pounds brussels sprouts, trimmed and halved
1 tablespoon country dijon mustard
1 tablespoon grated shallot
2 teaspoons honey
¼ cup chopped fresh parsley
1. Place a rimmed baking sheet on the middle oven rack and preheat to
450°. Grate the lemon zest into a large bowl. Cut the lemon into 4
wedges and set aside.
2. Add the garlic, thyme, paprika and ½ teaspoon each salt and pepper
to the lemon zest; stir to combine. Add the chicken breasts and toss to
coat. Carefully remove the baking sheet from the oven and drizzle with
1 tablespoon olive oil. Add the chicken, skin-side up, and the lemon
wedges and return to the oven.
3. Toss the brussels sprouts in a large bowl with 1 tablespoon olive oil,
season with salt and pepper and carefully add to the baking sheet in
an even layer. Roast until the chicken registers 165° on a meat
thermometer, the skin is browned and crisp and the brussels sprouts
are tender, 24 to 26 minutes.
4. Meanwhile, whisk together the remaining 1 tablespoon olive oil, the
mustard, shallot, honey and parsley in a small bowl.
5. Squeeze the juice from 2 of the lemon wedges over the chicken and
divide among plates. Drizzle the dressing and squeeze the juice from
the remaining 2 lemon wedges over the brussels sprouts on the baking
sheet; toss well and serve with the chicken.
Per serving: Calories 530; Fat 25 g (Saturated 6 g); Cholesterol 153 mg;
Sodium 614 mg; Carbohydrate 17 g; Fiber 6 g; Sugars 6 g; Protein 59 g
GOAT CHEESE FRITTATA SANDWICHES
ACTIVE: 25 min | TOTAL: 40 min | SERVES: 4
Cooking spray
8 large eggs
¾ cup roasted red peppers, chopped
¼ cup milk
½ teaspoon finely grated lemon zest, plus 2 teaspoons lemon juice
Kosher salt and freshly ground pepper
3 ounces goat cheese, crumbled (about ⅔ cup)
½ cup mayonnaise
2 tablespoons pesto
4 English muffins
2 cups arugula or mesclun greens
Rosemary olive oil potato chips, for serving
1. Preheat the oven to 350°. Line an 8-inch square baking dish with
parchment paper and coat with cooking spray. Whisk the eggs in a
large bowl. Add the roasted peppers, milk, lemon zest, ¾ teaspoon salt
and a few grinds of pepper and mix well. Pour the egg mixture into the
baking dish and use a small spatula to evenly distribute the
ingredients. Sprinkle the goat cheese on top. Transfer to the oven and
bake until the top is slightly puffed and set, 20 to 25 minutes.
2. Remove the baking dish from the oven and lift the frittata onto a
cutting board using the edges of the parchment; set aside. Stir
together the mayonnaise, pesto and lemon juice.
3. Split and toast the English muffins. Cut the frittata into 4 squares
and divide among the English muffin bottoms. Top with the mayonnaise
mixture as desired, serving the rest on the side. Add the arugula and
the English muffin tops. Divide among plates and serve with potato
chips.
Per serving: Calories 590; Fat 41 g (Saturated 11 g); Cholesterol 412
mg; Sodium 1,164 mg; Carbohydrate 33 g; Fiber 3 g; Sugars 2 g; Protein
22 g

Well & Good

SPICED SALMON WITH LEMON RICE
ACTIVE: 25 min | TOTAL: 40 min | SERVES: 4
Leave the skin on your salmon: It has a high concentration of omega-3
fatty acids.
2 tablespoons unsalted butter
1 shallot, minced
1¼ cups basmati rice, rinsed well
Zest (in wide strips) and juice of 1 lemon, plus wedges for serving
Kosher salt
1½ pounds skin-on salmon, cut into 4 even pieces
Freshly ground pepper
1½ teaspoons ground coriander
1 teaspoon ground cumin
2 tablespoons extra-virgin olive oil
¼ cup finely chopped roasted pistachios
2 scallions, thinly sliced
¼ cup roughly chopped fresh dill
1. Preheat the oven to 375°. Melt the butter in a medium ovenproof
skillet over medium heat. Add the shallot and cook, stirring, until
softened, about 2 minutes. Add the rice and lemon zest and cook,
stirring, 1 minute. Add 2 cups water and 1 teaspoon salt; bring to a
boil, stirring. Cover with a tight-fitting lid and bake until the liquid is
absorbed, 17 minutes. Set aside.
2. Meanwhile, season the salmon with salt, pepper, the coriander and
cumin. Heat a large ovenproof nonstick skillet over medium-high heat.
Add the olive oil and heat until shimmering. Add the salmon, skin-side
down, and cook until the skin is browned and crisp, 3 to 5 minutes.
Transfer the skillet to the oven and bake until the fish is mostly cooked
through, 3 to 5 minutes, depending on the thickness of your fish. Flip
the fish and bake until cooked through, 1 more minute.
3. Stir 3 tablespoons pistachios and the lemon juice into the rice with
a fork; season with salt and divide among plates. Top with the fish,
skin-side up, the scallions, dill and remaining 1 tablespoon pistachios.
Serve with lemon wedges.
Per serving: Calories 550; Fat 22 g (Saturated 6 g); Cholesterol 95 mg;
Sodium 693 mg; Carbohydrate 48 g; Fiber 3 g; Sugars 2 g; Protein 40 g
BEEF AND MASHED POTATO BOWLS
ACTIVE: 35 min | TOTAL: 35 min | SERVES: 4
Buttermilk is great for mashed potatoes—it’s tangy and creamy but
low in fat.
1¼ pounds small red-skinned potatoes, quartered or halved
Kosher salt
2 tablespoons unsalted butter
1 cup buttermilk, plus more if needed
Freshly ground pepper
2 tablespoons chopped fresh chives, plus more for topping
2 tablespoons extra-virgin olive oil
1 onion, chopped
2 carrots, diced
1 pound ground beef
¼ cup ketchup
1 tablespoon Worcestershire sauce
⅓ cup canned fried onions
1. Put the potatoes in a saucepan, cover with cold water and add a big
pinch of salt. Bring to a boil, then simmer over medium heat until
tender, 12 to 15 minutes. Drain. Add the butter to the pan over low heat.
Return the potatoes to the pan, add the buttermilk and mash. Season
with salt, pepper and the chives. Keep warm.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add
the onion and carrots and season with salt and pepper. Cook, stirring,
until softened, about 5 minutes. Move the vegetables to one side of the
pan and add the beef to the empty side. Cook over medium-high heat,
breaking up the meat until no longer pink, 3 to 5 minutes. Stir the beef
and vegetables together; season with salt and pepper. Stir in the
ketchup and Worcestershire sauce; cook 1 minute. Spoon off any
excess oil, then stir in ¼ cup water until the mixture is saucy, 2
minutes.
3. Add a splash of buttermilk to the mashed potatoes if they’re too
thick; divide among bowls. Top with the beef, fried onions and more
chives.
Per serving: Calories 540; Fat 32 g (Saturated 13 g); Cholesterol 94 mg;
Sodium 913 mg; Carbohydrate 39 g; Fiber 4 g; Sugars 12 g; Protein 26 g
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL. ■

INSIDE THE Test Kitchen

Our chefs dish out their best tips and tricks.
Weeknight Cooking
INSIDE THE Test Kitchen
Our chefs dish out their best tips and tricks.
Let’s hear it for… SCALLOPS
You may think of scallops as a meal for special occasions, but they’re
actually perfect for weeknights: They cook in just five minutes—and
they’re full of good-for-you fats! Add the recipe on page 70 to your
rotation.

Good Gear
Next time you make mashed potatoes, skip the appliances and use a
handheld masher. Mixers and food processors are faster, but they can
lead to overworked, starchy, gluey potatoes. Invest in a masher instead
and try recipe developer Melissa Gaman’s mashed potato bowls on
page 74.
Food Network TUX Potato Masher, $20; kohls.com
Shortcut of the Month
The ramen broth on page 70 tastes like it has been simmering for
hours, but it cooks in just 10 minutes in the Instant Pot! The pressure-
cooker function is ideal for making a quick, flavorful broth: First sauté
aromatics like garlic, ginger and scallions, plus some veggies, then add
store-bought broth and let the pot work its magic.
HOW TO SEAR A STEAK
Follow these steps for getting a great char on your meat.
1. Pat the steak dry with paper towels. This will help the meat develop
a crust.
2. Season generously with salt. It adds flavor but also keeps the meat
from sticking to the pan.
3. Heat a bit of oil in a cast-iron pan until it shimmers, then add the
steak. Make sure the pan is hot!
4. Leave it alone: Don’t flip the steak until it releases easily from the
pan.
5. Once you flip, add a small knob of butter to the pan; as it melts,
spoon it over the steak and cook to the doneness you like.
6. Let the steak rest 5 minutes on a cutting board before slicing.

Recipe Remix
Buffalo chicken and chili are both delicious, so why not combine them?
To make the mash-up on page 68, recipe tester Jessica D’Ambrosio
cooked chicken breasts in the slow cooker with lots of Buffalo sauce,
then shredded it. Don’t crank up the heat: The key to the super-tender
meat is low and slow cooking.
■

Spring Baking
a good day for bread
Celebrate three big spring holidays with a baking project!
SPRING BAKING
a good day for bread
Celebrate three big spring holidays with a baking project!
RECIPES BY MELISSA GAMAN, YOUNG SUN HUH AND KHALIL HYMORE
IRISH BROWN SODA BREAD
ACTIVE: 20 min | TOTAL: 55 min (plus cooling) MAKES: one 8-inch round
loaf
1½ cups all-purpose flour, plus more for dusting
1½ cups whole-wheat flour
2 teaspoons sugar
1½ teaspoons kosher salt
1 teaspoon baking soda
2 tablespoons cold unsalted butter, cut into small cubes
1½ cups cold buttermilk, plus more for brushing
Rolled oats and sunflower seeds, for topping
Salted Irish butter, for serving
1. Preheat the oven to 400°. Sift the all-purpose flour, whole-wheat
flour, sugar, salt and baking soda into a large bowl. Add the butter and
rub it into the flour mixture with your fingers until there are no visible
pieces.
2. Make a well in the center and add the buttermilk. Stir the buttermilk
into the flour mixture with a large spoon until just combined (it will be
shaggy and a little sticky). Scrape out the dough onto a floured
surface. Lightly flour the top of the dough, then use floured hands to
gently pat and smooth the top and sides of the dough into a flat 6-inch
round, about 1½ inches tall. Be careful not to overwork the dough.
3. Sprinkle an 8-inch cast-iron skillet or round cake pan with flour.
Transfer the dough round to the skillet or pan. Using a knife, score a ½-
inch-deep cross on top of the dough, edge to edge. Brush the top with
buttermilk and sprinkle with oats and sunflower seeds.
4. Bake until the bread is puffed and golden brown and a toothpick
inserted into the center comes out clean, 35 to 40 minutes. Loosen the
sides with a paring knife; immediately remove the bread to a rack and
let cool to room temperature, about 1 hour. Slice and serve with butter.

MATZO
ACTIVE: 40 min | TOTAL: 40 min (plus cooling) | MAKES: 6 large sheets
1¼ cups all-purpose flour, plus more for dusting
¾ teaspoon kosher salt
¼ cup water
3 tablespoons extra-virgin olive oil
1. Place an inverted rimmed baking sheet on the middle oven rack;
preheat to 500°. Combine the flour, salt, water and olive oil in the bowl
of a stand mixer fitted with the paddle attachment. Beat on low speed
until just combined, then increase the speed to medium high and mix
until a dough forms that doesn’t stick to the sides of the bowl. Turn out
onto a lightly floured surface and knead until smooth, about 3 or 4
times.
2. Divide the dough into 6 pieces and roll into balls. On a lightly floured
surface, roll out each ball until thin enough to see your hand through
the dough, about an 8-inch round. Brush off the excess flour using a
pastry brush and prick all over with a fork. Set aside.
3. Quickly place 1 or 2 pieces of dough on the hot baking sheet and
bake until small bubbles form and turn dark brown and the matzo is
crisp, 1 to 3 minutes; transfer to a rack to cool completely. Return the
baking sheet to the oven and allow the temperature to return to 500°,
then repeat to bake the remaining matzo in batches. Break into pieces.
HOT CROSS BUNS
ACTIVE: 35 min | TOTAL: 2 hr 45 min (plus cooling) | MAKES: 12
FOR THE BUNS
⅔ cup raisins
2 tablespoons fresh orange juice
2 tablespoons water
1 cup milk
4 cups all-purpose flour, plus more for dusting
¼ cup sugar
1 ¼-ounce packet rapid-rise yeast
¾ teaspoon salt
6 tablespoons unsalted butter, at room temperature
1 large egg
1 teaspoon finely grated lemon zest
½ teaspoon ground cinnamon
½ teaspoon ground allspice
⅓ cup chopped candied orange peel
Cooking spray
FOR THE CROSSES AND GLAZE
⅓ cup all-purpose flour
3 to 4 tablespoons water
2 tablespoons honey
1 tablespoon unsalted butter, melted
Pinch of salt
1. Make the buns: Combine the raisins with the orange juice and water
in a microwave-safe bowl. Cover and microwave until steaming, 45 to
60 seconds. Set aside to plump and cool. Heat the milk in the
microwave until just warm.
2. Combine the flour, sugar, yeast, salt, butter and egg in a stand mixer
fitted with the paddle attachment and beat on medium speed until the
mixture looks like coarse sand. Add the warm milk and beat to make a
soft, sticky dough. Add the lemon zest, cinnamon, allspice, candied
orange peel and plumped raisins (plus any extra liquid) and mix briefly
just to combine.
3. Turn out the dough onto a lightly floured surface and knead until
smooth and elastic, dusting with more flour and scraping with a bench
scraper as needed, 3 to 5 minutes. The dough will be sticky at first;
continue kneading until it’s just a little tacky and doesn’t need flour.
Mist a large bowl with cooking spray and add the dough, turning to
coat. Cover with plastic wrap or a damp heavy towel and set aside to
rise until doubled in size, 1 to 1½ hours.
4. Line a 9-by-13-inch baking sheet with parchment paper. Turn out the
dough onto a clean surface and gently pat into an even rectangle. Cut
into 12 equal pieces, then shape each piece into a ball. Evenly arrange
on the baking sheet; lightly cover and let rise again until doubled in
size, 45 minutes to 1 hour.
5. Meanwhile, preheat the oven to 400°. Make the crosses: Whisk the
flour and 3 tablespoons water in a small bowl. Whisk in the remaining 1
tablespoon water in ½-teaspoon increments until a thick, smooth,
pipable paste forms. Transfer to a piping bag fitted with a 3/8- or ¼-
inch plain round tip (or use a resealable plastic bag and snip a corner).
Once the rolls have doubled in size, pipe a cross on each.
6. Bake until the rolls are golden brown and nicely risen, 25 to 30
minutes. Transfer the baking sheet to a rack.
7. Make the glaze: Stir the honey, melted butter and salt in a small bowl
until combined. Brush all over the buns, including the sides. Serve
warm or at room temperature.
PHOTOS: KATE SEARS; FOOD STYLING: CHRISTINE ALBANO; PROP
STYLING: PAIGE HICKS. ■

A Tart with a Twist

This bold dessert stands out in every way.
SPRING BAKING
A Tart with a Twist
This bold dessert stands out in every way.
RECIPE BY KHALIL HYMORE

MANGO-CITRUS TART
ACTIVE: 25 min | TOTAL: 1 hr 10 min (plus chilling) SERVES: 8 to 10
FOR THE CRUST
14 whole graham crackers
2 tablespoons sugar
¼ teaspoon kosher salt
6 tablespoons unsalted butter, melted
FOR THE FILLING
1½ cups unsweetened frozen mango puree (from a 14-ounce package),
thawed
6 large eggs plus 2 egg yolks
1 tablespoon cornstarch
½ cup sugar
¼ cup fresh lime juice
3 tablespoons fresh lemon juice
Pinch of kosher salt
4 tablespoons unsalted butter
Whipped cream, for topping
1. Make the crust: Preheat the oven to 350°. Break the graham
crackers into pieces, then pulse in a food processor with the sugar and
salt until finely ground; drizzle in the melted butter and pulse to
combine. Press the crumb mixture into the bottom and up the sides of
a 9-inch tart pan with a removable bottom. Bake until golden, about 12
minutes, then transfer to a rack and let cool. Leave the oven on.
2. Make the filling: Whisk together the mango puree, whole eggs, egg
yolks, cornstarch, sugar, lime juice, lemon juice and salt in a medium
saucepan until combined and smooth. Cook over medium-low heat,
stirring with a rubber spatula, until the mixture begins to thicken and it
resembles a thin pancake batter, 7 to 10 minutes. Remove from the
heat and stir in the butter until melted.
3. Place the cooled crust on a rimmed baking sheet. Strain the filling
through a fine-mesh sieve directly into the crust. Bake until the filling
is set but the center is still jiggly, 25 to 30 minutes. Let cool to room
temperature, then refrigerate until chilled and the filling is completely
set, 4 to 6 hours. Slice and serve with the whipped cream.

Tart Tips
To make sure your crust is compact, use the bottom of a measuring
cup to press the crumbs evenly into the pan.
Stir the filling constantly as it cooks and keep an eye on the heat—you
don’t want the eggs to scramble.
For a silky smooth filling, strain the curd through a fine-mesh sieve.
The tart will be jiggly when you take it out of the oven but it will set as
it cools. Refrigerate until it’s completely set.
PHOTOS: RYAN DAUSCH; FOOD STYLING: CHRISTINE ALBANO; PROP
STYLING: MARINA MALCHIN. ■

Macaroon magic
Try the beloved Passover treat in a fun new form.
SPRING BAKING
Macaroon magic
Try the beloved Passover treat in a fun new form.
RECIPES BY STEVE JACKSON
KEY LIME PIE MACAROON BARS
ACTIVE: 30 min
TOTAL: 1 hr 20 min (plus cooling and chilling)
MAKES: about 30
FOR THE CRUST
Cooking spray
2 cups finely ground graham cracker crumbs, from about 18 crackers
(use kosher-for-Passover grahams)
3 tablespoons granulated sugar
1 stick unsalted butter, melted
FOR THE FILLING AND TOPPING
1 14-ounce can sweetened condensed milk
½ cup bottled Key lime juice
1 teaspoon finely grated lime zest, plus more for topping
½ teaspoon pure vanilla extract
⅛ teaspoon salt
1 14-ounce bag sweetened shredded coconut
½ cup heavy cream
1 tablespoon confectioners’ sugar
1. Make the crust: Preheat the oven to 325°. Line an 8-inch square
baking dish with foil; coat with cooking spray. Combine the graham
cracker crumbs and granulated sugar in a bowl, then stir in the melted
butter until the mixture is the consistency of wet sand. Press firmly
and evenly into the bottom of the dish. Bake until light golden brown,
10 to 15 minutes. Let cool.
2. Make the filling: Whisk together the condensed milk, Key lime juice,
lime zest, vanilla and salt in a bowl until smooth. Stir in the coconut.
Spread the coconut mixture over the cooled crust. Bake until golden
around the edges, about 30 minutes. Let cool to room temperature,
about 1 hour, then refrigerate until completely cooled, 3 to 4 hours. Cut
into small squares.
3. Make the topping: Combine the heavy cream and confectioners’
sugar in a medium bowl and beat with a mixer on medium-high speed
or whisk by hand until stiff peaks form. Transfer to a pastry bag fitted
with a star tip; pipe onto the macaroon bars. Top with lime zest.
Refrigerate until ready to serve.

DARK CHOCOLATE–RASPBERRY MACAROONS

ACTIVE: 30 min
TOTAL: 1 hr 20 min (plus cooling)
MAKES: about 30
1¼ cups freeze-dried raspberries (from one 1¼-ounce bag)
3 large egg whites
½ cup sugar
½ teaspoon pure vanilla extract
⅛ teaspoon salt
1 14-ounce bag sweetened shredded coconut
8 ounces bittersweet chocolate, finely chopped
3 tablespoons coconut oil
Cooking spray
1. Preheat the oven to 325°. Line a baking sheet with parchment paper.
Finely grind 1 cup freeze-dried raspberries in a spice grinder.
2. Whisk the egg whites in a medium bowl until frothy. Whisk in the
sugar, vanilla and salt, then add the ground raspberries. Fold in the
coconut until evenly combined. Scoop the coconut mixture into 30
mounds (about a heaping tablespoon each), packing each into a 1-inch
ball, then arrange 1 inch apart on the baking sheet.
3. Bake until the macaroons look dry and are lightly browned in spots,
about 30 minutes. Let cool completely on the baking sheet.
4. Put the chocolate in a medium microwave-safe bowl and microwave
in 30-second intervals, stirring, until melted and smooth. Add the
coconut oil and stir until combined; set aside to cool slightly.
5. Set a rack on a rimmed baking sheet and generously coat the rack
with cooking spray. Crush the remaining ¼ cup freeze-dried
raspberries. When the chocolate is cool enough to touch, dip the
macaroons in the chocolate to coat, one at a time, then transfer to the
rack. When finished, sprinkle with the crushed raspberries. Refrigerate
until the chocolate is set with a matte finish, about 20 minutes.
WHITE CHOCOLATE–MACADAMIA NUT MACAROON COOKIES
ACTIVE: 20 min
TOTAL: 50 min (plus cooling)
MAKES: about 20
3 large egg whites
½ cup sugar
½ teaspoon pure almond extract
⅛ teaspoon salt
1 14-ounce bag sweetened shredded coconut
½ cup roasted salted macadamia nuts, roughly chopped
½ cup white chocolate chips
⅔ cup chopped dried pineapple
1. Position racks in the upper and lower thirds of the oven; preheat to
325°. Line 2 baking sheets with parchment paper. Whisk the egg whites
in a medium bowl until foamy, then whisk in the sugar, almond extract
and salt. Fold in the coconut, then mix in the macadamia nuts, white
chocolate chips and dried pineapple until combined.
2. Scoop the coconut mixture into 20 balls and arrange about 2 inches
apart on the baking sheets. Flatten each ball into a 2- to 2.-inch cookie.
3. Bake, rotating the baking sheets halfway through, until the cookies
are golden brown, 25 to 30 minutes. Let cool completely on the baking
sheets.
If you’re following kosher-for-Passover laws, check the label on your
ingredients to be sure they are certified OU-P.
PHOTOS: RYAN LIEBE; FOOD STYLING: CHRISTINE ALBANO; PROP
STYLING: SARAH SMART. ■

Have Some Rosé!

This Spring Baking Championship winner owes her victory to pink
bubbly.
SPRING BAKING
Have Some Rosé!
This Spring Baking Championship winner owes her victory to pink
bubbly.
—Carol Lee
When Jaleesa Mason started competing in Food Network’s Spring
Baking Championship, she’d recently had her second child and was on
maternity leave from Mo & Jay Pastry, her shop in Little Falls, NJ. “I
worried about what was going on back home,” she says. “And I had to
learn to shake off the competition pressure.” But with encouragement
from judge Kardea Brown, Jaleesa clinched the $25,000 grand prize for
a wedding cake that had “embroidered” icing flowers and tiers with
three different flavors: blueberry, cookies-and-cream and sparkling
rosé. “I thought, ‘It’s a wedding, you’ve gotta have champagne!’” she
says. The judges agreed. As Nancy Fuller said, “That sparkling wine
was sublime.” We recreated the flavor in cupcake form so you can
taste for yourself!

ROSÉ CUPCAKES WITH STRAWBERRY SWISS MERINGUE

ACTIVE: 1 hr | TOTAL: 1½ hr (plus cooling) | MAKES: 24
FOR THE CUPCAKES
½ 750-ml bottle sparkling rosé
2 cups plus 1 tablespoon all-purpose flour
1½ cups sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1½ sticks (12 tablespoons) unsalted butter, at room temperature
4 large egg whites, at room temperature
2 tablespoons vegetable oil
1 teaspoon vanilla bean paste
FOR THE SWISS MERINGUE
5 large egg whites
1½ cups sugar
4 sticks unsalted butter, at room temperature
1 teaspoon vanilla bean paste
Pinch of salt
¼ cup pureed strawberries, or more to taste
1. Make the cupcakes: Preheat the oven to 350°. Line two 12-cup
muffin tins with paper or foil liners.
2. Pour the rose into a medium saucepan and bring to a boil over
medium heat. Cook until reduced by half to about ¾ cup, 12 to 15
minutes. Transfer to a heatproof container and refrigerate until cooled.
3. Beat the flour, sugar, baking powder, baking soda and salt in a stand
mixer with the paddle attachment until evenly combined. Add the
butter and beat until evenly distributed; the mixture will resemble a
drier version of wet sand. Add the egg whites, vegetable oil and vanilla
paste, then mix until no lumps remain. Mix in the rose in 3 additions,
then beat the batter on medium speed, 3 to 4 more minutes.
4. Divide the batter among the muffin cups. Bake until a toothpick
inserted into the centers comes out clean, 20 to 25 minutes. Let cool
10 minutes in the pan, then remove the cupcakes to a rack to cool
completely.
5. Make the Swiss meringue: Fill a medium saucepan with 2 inches of
water and bring to a gentle simmer over medium-low heat. In a
heatproof bowl, whisk together the egg whites and sugar, then set over
the saucepan, making sure the bottom of the bowl does not touch the
water. Cook, whisking occasionally, until the sugar has dissolved or a
thermometer registers 165°, 3 to 5 minutes.
6. Transfer the egg white mixture to the bowl of a stand mixer fitted
with the whisk attachment. Beat on high speed until the mixture has
completely cooled, then beat in the butter, 1 stick at a time. Mix in the
vanilla paste and salt, then mix in the strawberry puree. Scrape down
the bowl and mix again to combine.
7. Pipe or spread the Swiss meringue on the cooled cupcakes.
CUPCAKE PHOTO: RYAN LIEBE; FOOD STYLING: KAREN TACK; PROP
STYLING: CHRISTINA LANE. ■

It’s Carrot Cake Season

Have your favorite cake, and put a spin on it too!
SPRING BAKING
It’s Carrot Cake Season
Have your favorite cake, and put a spin on it too!
RECIPES BY MELISSA GAMAN, YOUNG SUN HUH AND STEVE JACKSON
MAPLE-WALNUT CARROT CAKE
ACTIVE: 1 hr | TOTAL: 2 hr (plus cooling) | SERVES: 10 to 12
FOR THE CAKE
Cooking spray
2½ cups all-purpose flour, plus more for the pans
¾ cup walnut flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground allspice
½ teaspoon freshly ground pepper
1 cup vegetable oil
1 cup granulated sugar
¾ cup maple sugar or light brown sugar
2 teaspoons finely grated lemon zest
3 large eggs
2 teaspoons pure vanilla extract
2 teaspoons maple extract
¾ cup buttermilk
3 cups grated peeled carrots (use the large holes of a box grater)
¾ cup golden raisins
FOR THE FROSTING
12 ounces cream cheese, at room temperature
2 sticks unsalted butter, at room temperature
4 cups confectioners’ sugar
2 teaspoons maple extract
½ teaspoon pure vanilla extract
½ teaspoon salt
1 tablespoon pure maple syrup
Candied walnuts, for topping (see below)
1. Make the cake: Preheat the oven to 350°. Coat two 9-inch round
cake pans with cooking spray and line the bottoms with parchment
paper. Spray the parchment, then dust the bottom and sides of the
pans with flour, tapping out the excess.
2. Whisk together both flours, the baking powder, cinnamon, baking
soda, salt, allspice and pepper in a medium bowl. In a large bowl, beat
the vegetable oil, granulated sugar, maple sugar and the lemon zest
with a mixer on medium-high speed until combined. Beat in the eggs,
one at a time, then beat in both extracts. Reduce the speed to low and
beat in the flour mixture in 3 additions, alternating with the buttermilk.
Increase the speed to medium high and beat until well combined,
about 1 minute. Fold in the carrots and raisins.
3. Divide the batter evenly between the pans. Bake until the cakes are
golden brown and the centers spring back when gently pressed, 35 to
40 minutes. Transfer to a rack and let cool 20 minutes in the pans, then
remove the cakes to the rack, peel off the parchment and let cool
completely.
4. Make the frosting: Beat the cream cheese and butter in a large bowl
with a mixer on medium-high speed until creamy. Reduce the mixer
speed to low; add about half of the confectioners’ sugar and beat until
it starts to incorporate. Add the remaining confectioners’ sugar, the
extracts and salt. Beat to combine, scraping down the sides of the
bowl as needed. Increase the mixer speed to medium high and beat
until light and fluffy, about 4 minutes. Add the maple syrup and beat
until incorporated, about 30 more seconds.
5. Assemble the cake: Put 1 cake layer on a serving plate or cake
stand and top with 1½ cups frosting, spreading it almost to the edge.
Top with the second layer. Spread a very thin layer of frosting over the
top and sides of the cake (this is the crumb coat) and refrigerate until
firm, 30 minutes to 1 hour. Frost the top and sides with the remaining
frosting; scatter the candied walnuts on top. Refrigerate until ready to
serve. Bring to room temperature about 20 minutes before serving.
CHEESECAKE-MARBLED CARROT CAKE
ACTIVE: 30 min | TOTAL: 1 hr 50 min (plus cooling) | SERVES: 8 to 10
FOR THE CAKE
½ cup vegetable oil, plus more for the pan
¾ cup pecans
1½ cups all-purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
¾ teaspoon baking soda
½ teaspoon salt
1 cup packed dark brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1½ cups finely grated peeled carrots (use the small holes of a box
grater)
1 8-ounce can crushed pineapple, drained
FOR THE FILLING
1 8-ounce package cream cheese, at room temperature
⅓ cup confectioners’ sugar
1 large egg
1 teaspoon pure vanilla extract
Pinch of salt
FOR THE ICING
2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter, at room temperature
¼ cup confectioners’ sugar
½ teaspoon pure vanilla extract
Pinch of salt
1. Preheat the oven to 350°. Lightly oil a 9-by-5-inch loaf pan and line
with parchment paper or foil, leaving a 2-inch overhang on all sides.
2. Spread the pecans on a small baking sheet. Bake until a shade or
two darker, about 10 minutes. Let cool, then chop.
3. Meanwhile, make the filling: Whisk the cream cheese in a bowl until
fluffy. Add the confectioners’ sugar, egg, vanilla and salt; whisk until
very smooth. Refrigerate until ready to use.
4. Make the carrot cake: Whisk together the flour, baking powder,
cinnamon, baking soda and salt in a large bowl until evenly combined.
In a medium bowl, whisk together the brown sugar, granulated sugar, ½
cup vegetable oil, the eggs and vanilla until smooth. Add the sugar
mixture to the flour mixture and mix with a rubber spatula until mostly
combined. Add the carrots, pineapple and chopped pecans and fold
until just combined.
5. Spread one-third of the cake batter in the loaf pan. Dollop and
spread half of the cream cheese filling on top, stopping about ½ inch
from the edges. Repeat with another layer of carrot cake batter and
the rest of the cream cheese filling. Top with the remaining carrot
cake batter. Bake until a toothpick inserted into the center comes out
clean, 1 hour 20 minutes to 1½ hours. Transfer to a rack and let the
cake cool 1 hour in the pan, then remove the cake to the rack to cool
completely.
6. Meanwhile, make the icing: Whisk the cream cheese and butter in a
medium bowl until smooth and fluffy. Add the confectioners’ sugar,
vanilla and salt and whisk until smooth. Transfer to a piping bag or
small resealable plastic bag and snip a corner. Pipe the icing on the
cake.
TRES LECHES CARROT CAKE
ACTIVE: 45 min | TOTAL: 2 hr 20 min (plus 4 hr chilling) | SERVES: 12 to
16
FOR THE CAKE
Cooking spray
6 large eggs, at room temperature
½ teaspoon cream of tartar
1 cup sugar
2 teaspoons pure vanilla extract
1¼ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon salt
1⅔ cups finely grated peeled carrots (use the small holes of a box
grater)
1 14-ounce can sweetened condensed milk
1 12-ounce can evaporated milk
¾ cup carrot juice
¼ cup heavy cream
FOR THE TOPPING
1½ cups heavy cream
⅓ cup sour cream
2 tablespoons sugar
½ teaspoon pure vanilla extract
Ground cinnamon, for dusting
1. Preheat the oven to 350° and lightly coat the bottom of a 9-by-13-
inch baking pan with cooking spray. Separate the eggs, putting the
whites in a large bowl and the yolks in another.
2. Add the cream of tartar to the egg whites and beat with a mixer on
medium-high speed until soft peaks form, about 3 minutes. Reduce the
speed to low and gradually beat in ⅓ cup sugar. Increase the speed to
medium high and continue to beat until stiff, glossy peaks form, about
4 minutes.
3. Add the remaining ⅔ cup sugar and the vanilla to the bowl with the
yolks and beat with the mixer on medium-high speed until the mixture
is pale yellow and very thick, 4 to 5 minutes (if you spoon a bit of the
mixture on top of the rest, it should sit there for a few seconds before
sinking in). Sift the flour, baking powder, cinnamon, ginger, nutmeg and
salt over the yolk mixture and fold until blended. Fold in the carrots;
the batter will be thick at first but will relax once the carrots are
folded in.
4. Fold in about one-third of the whipped egg whites until the batter
has lightened in texture. Fold in the remaining egg whites in 2
additions until no white streaks remain.
5. Spoon the batter into the pan and evenly smooth the top. Bake until
the cake is browned and the top springs back to the touch, 35 to 40
minutes. Transfer to a rack and let cool completely in the pan.
6. Loosen the edges of the cake with a thin metal spatula. Using a
wooden skewer, poke holes all over the top of the cake, all the way to
the bottom. Whisk together the condensed milk, evaporated milk,
carrot juice and heavy cream in a bowl or large measuring cup. Slowly
pour the mixture all over the cake, including the corners, until all of
the milk mixture is used, allowing it to pool a little in the center. Cover,
without touching the surface of the cake, and refrigerate at least 4
hours or overnight.
7. Remove the cake from the refrigerator and make the topping: Beat
the heavy cream, sour cream, sugar and vanilla in a large bowl with a
mixer on medium speed until stiff peaks form, 2 to 3 minutes. Spread
the topping on the cake and dust with cinnamon.

CANDIED WALNUTS
Melt 1 tablespoon butter in a skillet over medium heat. Add ¼ cup
maple syrup, ½ teaspoon each vanilla and ground cinnamon, ¼
teaspoon salt and ⅛ teaspoon ground allspice. Bring to a simmer, add 1
cup walnuts and cook, stirring, until bubbly, 1 to 2 minutes. Transfer to
a parchment-lined baking sheet; bake at 350°, stirring once, until the
syrup is thick and the nuts are deeply browned, 8 to 10 minutes. Stir,
then let cool and roughly chop.
PHOTOS: KATE SEARS; FOOD STYLING: CHRISTINE ALBANO; PROP
STYLING: PAIGE HICKS. ■

Piece of Cake!
Every bunny will love this Easter treat.
SPRING BAKING
Piece of Cake!
Every bunny will love this Easter treat.
don’t mistake this for a hollow chocolate bunny: It’s solid cake inside!
To make the jumbo treat, we baked a chocolate cake in a 3D bunny pan
($25; nordicware.com) and covered the whole thing with a shiny
ganache. To complete the look we served the bunny on a bed of green-
tinted coconut. Check out the how-to!

CHOCOLATE BUNNY CAKE

ACTIVE: 25 min
TOTAL: 1 hr 35 min (plus cooling)
SERVES: 8 to 10
Cooking spray
1 15- to 16-ounce box chocolate cake mix (plus required ingredients)
½ cup heavy cream
2 tablespoons light corn syrup
8 ounces milk chocolate, chopped
2 small round candies, for the eyes
1 Preheat the oven to 350˚. Coat a 3D bunny cake pan with cooking
spray. Prepare the cake mix as directed, using ¼ cup less water than
the label directs.
2 Put the bottom half of the pan (the side without the hole) on a baking
sheet. Pour in the batter, then put the top half of the pan in place.
3 Bake until a toothpick inserted into the hole in the pan comes out
clean, about 45 minutes. Let cool 20 minutes in the pan, then remove
the top half of the pan and let the cake cool completely.
4 Remove the cake from the pan. Using a small serrated knife, trim the
bottom of the bunny to make it level, then trim between the ears and
around the edge as needed.
5 Make the ganache: Heat the heavy cream and corn syrup in a
saucepan until simmering, then pour over the chocolate in a bowl and
let sit 5 minutes. Stir until smooth. Let it cool slightly to thicken.
6 Stand up the bunny on a rack set on a baking sheet. Chill about 2
tablespoons ganache until it’s thick enough to spread, then apply with
an offset spatula to fill in any holes in the cake.
7 Pour the remaining ganache into a liquid measuring cup. Pour the
ganache all over the bunny, spooning it on hard-to-reach places. Let
the excess drip off.
8 Lift the rack with the bunny and place on a separate rimmed baking
sheet. Pour the ganache from the first baking sheet over the bunny to
recoat. Add the candies for the eyes, then let the ganache set.
PHOTOS: RYAN LIEBE; FOOD STYLING: KAREN TACK; PROP STYLING:
SARAH SMART. ■

Contest
Who’s Counting?
Guess how many Peeps are in this jar and you could win big!
CONTEST FIRST PLACE WINS $500!
Who’s Counting?
Guess how many Peeps are in this jar and you could win big!
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 March/April 2023 Who’s Counting Contest. Sponsored by
Hearst Magazine Media, Inc. Beginning February 24, 2023, at 12:01 a.m.
ET, through March 31, 2023, 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, email
address and a guess of the number of Peeps in the jar that appears in
the March/April 2023 issue of Food Network Magazine. Important
notice: You may be charged for visiting the mobile website in
accordance with the terms of your service agreement with your
carrier. Must have reached the age of majority and be a legal resident
of the 50 United States, the District of Columbia or Canada (excluding
Quebec). Void in Puerto Rico and where prohibited by law. Contest is
subject to complete official rules available at
foodnetwork.com/whoscounting. ■