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Food Network host and cookbook author Sunny Anderson stopped by for The Talk Food Festival. She made some American classics from her new cookbook “Sunny's Kitchen.” Here are the recipes for you to make at home!
Spicy Garlic-Studded Meatloaf
Serves 6 to 8
For the garlic
12 garlic cloves
1 tablespoon unsalted butter
For the spicy ketchup
1½ cups ketchup
1½ teaspoons apple cider vinegar
2 tablespoons sriracha hot chili sauce
For the meatloaf
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon sweet paprika
2 tablespoons Worcestershire sauce
8 to 10 sprigs fresh thyme, leaves stripped and chopped
½ cup chopped Vidalia or sweet onion
1 scallion, minced (white and green parts)
1 pound ground beef chuck (80% meat, 20% fat)
1 pound ground dark meat turkey
3 slices potato bread, lightly toasted and cut into ¼-inch cubes
Prepare the garlic. Trim a thin sliver off each end of the garlic cloves and discard. In a small pan over medium heat, melt the butter with a pinch of salt. Add the garlic and cook on one side until golden, then flip to cook the other side. (You get extra points if you do the curved side!) Each side should take about 3 minutes. The goal is not to cook them through, just give them color. Remove from heat. Preheat the oven to 375°F.
Prepare the ketchup sauce. In a medium bowl, stir together the ketchup, vinegar, and sriracha. Set aside.
Blend the meatloaf seasoning. Whisk the egg in a large bowl, then whisk in the salt, pepper, and paprika until smooth. Add the Worcestershire, thyme, onion, scallion, and ½ cup of the ketchup sauce. Stir to combine.
Mix the meatloaf. With your fingers, gently crumble both the chuck and turkey. Add half the crumbled chuck to the large bowl, then some bread, then half the turkey, some more bread, and repeat until done. Adding this way will make mixing easier and lighter for a juicier loaf. Add the reserved garlic and, with one hand acting like a pitchfork, gently mix the meatloaf, bringing the egg mixture from the bottom to the top while turning the bowl with the other hand until everything is gently combined. Transfer the meat to a 9 × 5-inch loaf pan and flatten the top. Pour the remaining spicy ketchup sauce on top and spread evenly.
Cook the meatloaf. Bake the meatloaf uncovered for 50 minutes. Remove and rest for 10 minutes. Over the sink, tilt the loaf pan slowly to one corner to drain the excess fat and juices. Don’t worry, the meatloaf will still be juicy because you let it rest! Slice 1-inch-thick portions and hope for a double-clove slice!
Roasted Sweet Potato Mash
Serves 4 to 6
4 pounds sweet potatoes, peeled and cut lengthwise into quarters
2 large Vidalia or sweet onions, peeled and quartered
Kosher salt and freshly ground black pepper
¼ cup (½ stick) unsalted butter
Prep and roast the potatoes and onions. Preheat the oven to 375°F. Place the potato and onion wedges on a rimmed baking sheet. Drizzle with olive oil to coat, then rub it all over each piece with your hands. Season with a sprinkle of salt and a few grinds of black pepper. Roast until the potatoes and onions are tender and golden, 30 to 40 minutes.
Blend to serve. Remove the baking sheet from the oven and scrape everything, including the juices, into a food processor. Add the butter and blend until smooth. Taste and season with more salt, if needed.
Celebration Trifle Cake
Serves 8 to 10
For the cake
¼ cup sugar
¼ cup fresh lemon juice
¼ teaspoon almond extract
1 store-bought angel food cake (about 1 pound), cut into 1-inch slices
For the cream cheese spread
²⁄³ cup sugar
16 ounces cream cheese, room temperature
2 cups heavy cream, room temperature
For the trifle
1 pint blueberries
2 pints strawberries, hulled;
1 cup chopped, the rest quartered lengthwise
1. Prepare the cake. In a medium pot, combine the sugar, lemon juice, and ¼ cup water. Heat over medium-high heat, stirring to dissolve the sugar. Remove from the heat and stir in the almond extract. Using a brush, lightly coat both sides of each slice of cake with the mixture. Then cut the cake slices into 1-inch cubes.
2. Make the cream cheese spread. In a stand mixer with the whisk attachment, cream the sugar and cream cheese until smooth and light. Add the heavy cream and blend on medium-high speed until smooth and the texture of whipped cream, about 2 minutes.
3. Assemble the trifle. Use a 3-quart trifle dish. Divide all ingredients into thirds. Make sure each layer is even all the way to the sides of the dish so the layers are apparent from the outside. The cake is the bottom layer, then dollop the cream cheese mixture and gently spread. Place the quartered strawberries around the rim of the dish and place half the chopped strawberries in the center. Repeat the cake and cream cheese layers, then top with blueberries. Repeat the cake and cream cheese layers.
For the final fruit layer, create a design using the remaining chopped strawberries and the blueberries. Refrigerate for 1 hour before serving.
Spinach and Artichoke–Stuffed Baguette Slices
Makes 16 to 20 1-inch slices
For the filling
¼ cup chopped walnuts
2 demi baguettes
(Note: If using a regulation-sized baguette instead of demi baguettes, cut it in half or in thirds to make it easy to hollow out. Leave the ends intact and, in the absence of trimmed ends to plug the fillings, just tightly wrap each baguette section. Also, whether using demi or standard baguettes, pick out ones that are more rounded than flat, so they’re easier to stuff.)
½ cup crumbled tomato and basil–flavored feta cheese
1 cup grated Parmesan cheese
For the vegetables
¼ cup olive oil
1 cup chopped artichoke hearts (canned in water)
3 cups tightly packed baby spinach
¼ teaspoon chili powder
¹⁄8 teaspoon grated nutmeg (5 or 6 scrapes of fresh nutmeg on a rasp)
Toast the walnuts. Heat a dry sauté pan over medium heat. Toss the walnuts in the hot pan until fragrant and a test bite is soft, warm, and a bit chewy. Transfer the walnuts to a large bowl (large enough to hold the filling) to cool. Preheat the oven to 350°F.
Sauté the vegetables. In the same pan, heat 2 tablespoons of the oil over medium heat. When the oil begins to swirl a bit, add the artichokes, spinach, chili powder, and nutmeg. Using tongs, toss until the spinach is wilted, about 5 minutes. Add to the bowl with the walnuts and allow to cool.
Prepare the baguettes. With a serrated knife, cut about 2 inches off one end of each baguette and reserve. Use the knife to hollow out the inside of each baguette, leaving just 1⁄8 inch of bread as a shell. Be careful to not puncture the outside of the bread from the inside while hollowing each baguette. Save the bread for bread crumbs.
Combine the filling. Add the feta and Parmesan cheese to the large bowl. Stir to combine. Give a taste (cook’s treat); everything should be salty enough courtesy of the cheese.
Stuff and bake the baguettes. Use a spoon to stuff each baguette with the filling, then use the handle of a wooden spoon or something similar to pack the stuffing in tight. When done with each, invert the untrimmed, tapered end of each baguette into the open end to seal in the filling. Tightly wrap each baguette in aluminum foil and bake for 25 minutes. Remove from the oven and raise the temperature to 400°F. Open the aluminum foil and brush both baguettes with the remaining oil. Return to the oven uncovered and cook until golden, 5 to 8 more minutes.
Rest, slice, and serve. Allow the baguettes to cool until just warm. Using a serrated knife, cut 1-inch slices along the length of each baguette. If transporting the baguettes to a party, keep the slices in the form of a baguette and wrap them back up in the same aluminum foil. These are also great cold or at room temperature. Feel free to slice, cool completely, then rewrap and refrigerate.