Error loading page.
Try refreshing the page. If that doesn't work, there may be a network issue, and you can use our self test page to see what's preventing the page from loading.
Learn more about possible network issues or contact support for more help.

Food Network Magazine

July/August 2021
Magazine

Each issue is packed with star recipes and tips, behind-the-scenes scoops and fun, and creative ideas for home cooks. Get Food Network digital magazine subscription today.

IT’S TIME TO Hit the Road • The sights, sounds, and flavors of Georgia are just what we’re craving right now. This peach of a state delivers an experience for everyone with its hip city sophistication, small-town charm, mountaintop serenity, and the beauty of a pristine coast. Whether you want a waterfall hike, lazy days on the beach, or nightlife and authentic shrimp and grits, it’s all within reach. Check out some of our favorites.

To Your Health • Here’s what’s extra good for you in this issue.

Star Search • Find your favorite chefs and celebs in this issue.

Food Network Magazine

Top This!

calendar

A Taste of Fall • Pumpkin spice season keeps showing up earlier every year: Google searches for the flavor start climbing in late July, and last summer Starbucks brought back its pumpkin spice latte (PSL) on August 25—almost a month before the start of fall! We created these ice pops so you can get your pumpkin spice fix and stay cool while you’re at it: Whisk 1 cup canned pumpkin puree, ½ cup each sweetened condensed milk and half-and-half and 1 teaspoon pumpkin pie spice. Freeze in ice pop molds.

New on the Shelf • Hey, food lovers: Check out these just-released products.

THE ULTIMATE GUIDE TO ZERO-PROOF Cocktails • Bartenders across the country are making top-notch drinks without the booze—and you can, too!

Mocktail Essentials • Start mixing up top-notch drinks with these ingredients and techniques.

The Making of a No-Groni • Creating a booze-free Negroni is a tall order. The classic Italian cocktail is made entirely of alcoholic ingredients: gin, Campari and sweet vermouth. Our test kitchen director Steve Jackson was up for the challenge.

Cheers! • We asked five top zero-proof mixologists to share their best recipes.

Star Diary • Jaymee Sire, host of the Food Network Obsessed podcast, tells us how she fuels up for a day in the studio.

Star Kitchen • Food Network Kitchen app star Vallery Lomas invites us into her modern Harlem kitchen.

Grill Some Pasta! • Mix up your grilling routine this summer and try something new—like ravioli. Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in ½ cup pesto; top with basil and parmesan. Read on for more great summer recipes!

Pass the Shichimi! • Here’s how five Japanese chefs use the irresistible spice blend shichimi togarashi at home.

Burgerful • Make one of these beloved regional burgers at your next cookout.

AMERICA’S Toppings Bar • We asked, you answered: Here’s how the condiments stack up.

Playing Chicken • Throw some chicken on the grill—then dress it up!

Build a Better Veggie Burger • Try something new for meatless Monday—or any day.

ShowYour STRIPES • Celebrate the Fourth with miniature flag cakes for all!

The Summer of ICE CREAM • These cool treats will keep you smiling all season.

She Brakes for Ice Cream • When Maneet Chauhan is on the road, she knows just where to stop for a frozen treat.

HERE’S THE SCOOP! • Take an ice cream tour of America: We found the most amazing flavor in every state!

weeknight cooking •...


Expand title description text
Frequency: Every other month Pages: 142 Publisher: Hearst Edition: July/August 2021

OverDrive Magazine

  • Release date: June 17, 2021

Formats

OverDrive Magazine

Languages

English

Each issue is packed with star recipes and tips, behind-the-scenes scoops and fun, and creative ideas for home cooks. Get Food Network digital magazine subscription today.

IT’S TIME TO Hit the Road • The sights, sounds, and flavors of Georgia are just what we’re craving right now. This peach of a state delivers an experience for everyone with its hip city sophistication, small-town charm, mountaintop serenity, and the beauty of a pristine coast. Whether you want a waterfall hike, lazy days on the beach, or nightlife and authentic shrimp and grits, it’s all within reach. Check out some of our favorites.

To Your Health • Here’s what’s extra good for you in this issue.

Star Search • Find your favorite chefs and celebs in this issue.

Food Network Magazine

Top This!

calendar

A Taste of Fall • Pumpkin spice season keeps showing up earlier every year: Google searches for the flavor start climbing in late July, and last summer Starbucks brought back its pumpkin spice latte (PSL) on August 25—almost a month before the start of fall! We created these ice pops so you can get your pumpkin spice fix and stay cool while you’re at it: Whisk 1 cup canned pumpkin puree, ½ cup each sweetened condensed milk and half-and-half and 1 teaspoon pumpkin pie spice. Freeze in ice pop molds.

New on the Shelf • Hey, food lovers: Check out these just-released products.

THE ULTIMATE GUIDE TO ZERO-PROOF Cocktails • Bartenders across the country are making top-notch drinks without the booze—and you can, too!

Mocktail Essentials • Start mixing up top-notch drinks with these ingredients and techniques.

The Making of a No-Groni • Creating a booze-free Negroni is a tall order. The classic Italian cocktail is made entirely of alcoholic ingredients: gin, Campari and sweet vermouth. Our test kitchen director Steve Jackson was up for the challenge.

Cheers! • We asked five top zero-proof mixologists to share their best recipes.

Star Diary • Jaymee Sire, host of the Food Network Obsessed podcast, tells us how she fuels up for a day in the studio.

Star Kitchen • Food Network Kitchen app star Vallery Lomas invites us into her modern Harlem kitchen.

Grill Some Pasta! • Mix up your grilling routine this summer and try something new—like ravioli. Place a 10-inch cast-iron skillet on the grill over medium-high heat, add 2 tablespoons olive oil and 1 chopped onion and sauté about 5 minutes. Season with salt and pepper, add 2 sliced garlic cloves and cook 1 minute. Stir in 1 pound refrigerated ravioli and 2 cups water and shimmy the pan to settle the ravioli. Cover the grill and cook, stirring once or twice, until the ravioli are tender and the liquid has reduced to a thin layer, 8 to 10 minutes. Remove from the heat and stir in ½ cup pesto; top with basil and parmesan. Read on for more great summer recipes!

Pass the Shichimi! • Here’s how five Japanese chefs use the irresistible spice blend shichimi togarashi at home.

Burgerful • Make one of these beloved regional burgers at your next cookout.

AMERICA’S Toppings Bar • We asked, you answered: Here’s how the condiments stack up.

Playing Chicken • Throw some chicken on the grill—then dress it up!

Build a Better Veggie Burger • Try something new for meatless Monday—or any day.

ShowYour STRIPES • Celebrate the Fourth with miniature flag cakes for all!

The Summer of ICE CREAM • These cool treats will keep you smiling all season.

She Brakes for Ice Cream • When Maneet Chauhan is on the road, she knows just where to stop for a frozen treat.

HERE’S THE SCOOP! • Take an ice cream tour of America: We found the most amazing flavor in every state!

weeknight cooking •...


Expand title description text
  • Details

    Frequency:
    Every other month
    Pages:
    142
    Publisher:
    Hearst
    Edition:
    July/August 2021

    OverDrive Magazine
    Release date: June 17, 2021

  • Formats
    OverDrive Magazine
  • Languages
    English