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.
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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 •...