Table of contents for December/January 2026 in Food Network Magazine

the new year is always a time to think about what’s ahead, but as we wrap up 2025, I’ve been thinking about how much has changed since we entered this millennium. Back in 2000, dinner was all sun-dried tomatoes all the time. Soy chai lattes were the beverage of choice and McSalad Shakers were a rest-stop revelation (remember McDonald’s short-lived shakable salads?). Restaurant chefs were heavy-handed with truffle oil, and all the cool ones topped their dishes with foam. TCBY was my go to dessert. For this issue, we traveled back to every year in the last quarter century and picked out the food trends that made the biggest impact. Many of them have withstood the test of time—sriracha is just as hot now as it was in 2013, and…

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CHERRY COFFEE Beat 2 cups heavy cream and ½ cup sour cream until thickened. Add 2 tablespoons each brown sugar and cherry brandy; beat until soft peaks form. Pour hot coffee into mugs and sweeten as desired. Top with the cream, jarred sour cherries and cocoa powder. CHOCOLATE BABKA ACTIVE: 1 hr l TOTAL: 12 hr (including rising and chilling) l SERVES: 6 to 8 FOR THE DOUGH 1½ teaspoons active dry yeast (about ½ packet)2 tablespoons warm water⅓ cup whole milk¼ cup sour cream1 large egg yolk plus 1 whole egg1¾ cups bread flour, plus more for dusting3 tablespoons granulated sugar½ teaspoon salt½ teaspoon vanilla extract4 tablespoons unsalted butter, at room temperature, plus more for brushing FOR THE FILLING ½ cup blanched almonds⅓ cup granulated sugar4 tablespoons unsalted butter,…

CHAMPAGNE-STRAWBERRY ICE CREAM BOMBE ACTIVE: 1 hr l TOTAL: 10 hr l SERVES: 10 to 12 FOR THE SEMIFREDDO Cooking spray⅔ cup granulated sugar6 large egg yolks½ cup champagne or other sparkling wine6 ounces white chocolate, finely chopped1 teaspoon pure vanilla extract1 cup cold heavy cream FOR THE CAKE AND ICE CREAM Cooking spray¾ cup plus 2 tablespoons all-purpose flour½ cup granulated sugar1 teaspoon baking powder¼ teaspoon salt½ cup champagne or other sparkling wine⅓ cup vegetable oil1 large egg½ teaspoon pure vanilla extract1 quart good-quality strawberry ice cream, slightly softened1 cup white coarse sugar 1. Lightly coat a 3-quart, 9-inch-diameter bowl with cooking spray. Line with plastic wrap, leaving an overhang and pressing the plastic against the inside of the bowl as much as possible. Place a 1-quart, 6½-inch-diameter bowl…

FIRST PLACE WINS $500! How to enter: Go to foodnetwork.com/whoscounting by January 9, 2026, and enter your best guess. The winner will receive $500 and three runners-up will each receive $50. NO PURCHASE NECESSARYTO ENTER OR WIN. Food Network Magazine December 2025/January 2026 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning November 25, 2025, at 12:01 a.m. ET, through January 9, 2026, 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 chocolates in the jar that appears in the December 2025/January 2026 issue of Food Network Magazine. Important notice: You may be charged…

HORSERADISH-CRUSTED STEAK ROULADE ACTIVE: 50 min l TOTAL: 1 hr 50 min l SERVES: 6 to 8 FOR THE STEAK 2 red bell peppers, stemmed, halved lengthwise and seeded3 tablespoons extra-virgin olive oil1 leek, white and light green parts only, finely chopped2 cloves garlic, minced1 cup chopped fresh parsleyKosher salt and freshly ground pepper1 2¼ to 2½-pound flank steak, trimmed½ pound sliced provolone cheese (about 8 slices) FOR THE CRUST ¾ cup breadcrumbs3 teaspoons chopped fresh rosemary3 tablespoons chopped fresh parsley3 tablespoons prepared horseradish, drained3 tablespoons extra-virgin olive oil, plus more for brushingKosher salt and freshly ground pepper 1. Make the stuffng for the steak: Preheat the broiler and place the peppers cut-side down on a foil-lined broiler pan. Broil until the skin is charred, 8 to 10 minutes. Transfer…

Sugar Cookies CLASSIC SUGAR COOKIES WITH SANDING SUGAR ACTIVE: 40 min l TOTAL: 3 hr 40 min l MAKES: 36 to 48 2¼ cups all-purpose flour, plus more for dusting¾ teaspoon baking powder½ teaspoon kosher salt2 sticks unsalted butter, at room temperature¾ cup granulated sugar1 large egg2 teaspoons pure vanilla extractRed and green sanding sugar, for sprinkling 1. Stir together the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Reduce the mixer speed to medium-low and add the flour mixture in 3 batches until just combined. Transfer the dough to a piece of plastic…

BUTTERNUT SQUASH–SPINACH TART ACTIVE: 45 min l TOTAL: 2 hr 5 min l SERVES: 6 to 8 FOR THE CRUST ⅓ cup extra-virgin olive oil, plus more for brushing⅓ cup cold water, plus more if needed2 cups all-purpose flour, plus more for dusting Kosher salt FOR THE FILLING 2 cups grated peeled butternut squash (about 2½ pounds)1 10-ounce box frozen chopped spinach, thawed1 cup fresh ricotta cheese1 cup grated fontina cheese (about 4 ounces)½ cup grated parmesan cheese (about 1½ ounces)½ cup half-and-half1 bunch scallions, thinly sliced¼ cup chopped fresh parsley3 large eggs¼ teaspoon ground nutmeg Kosher salt and freshly ground pepper 1. Make the crust: Combine the olive oil and water in a measuring cup. Pulse the flour and 1 teaspoon salt in a food processor. With the machine…

VEAL SHANK PAPRIKASH ACTIVE: 1 hr 20 min l TOTAL: 3 hr l SERVES: 6 FOR THE VEAL AND SAUCE 5 tablespoons vegetable oil2 yellow onions, thinly sliced2 green bell peppers, thinly slicedKosher salt1 14.5-ounce can diced tomatoes1½ tablespoons sweet Hungarian paprika½ cup dry white wine1 cup low-sodium chicken broth6 cross-cut sections veal shank (about 5 pounds)Freshly ground pepper1 tablespoon all-purpose flour FOR THE VEGETABLES 2 tablespoons sugar2½ tablespoons extra-virgin olive oil1 pound cipollini onions, peeled½ cup white wineKosher salt¾ pound wild mushrooms, broken into pieces2 tablespoons chopped fresh parsley2 tablespoons chopped fresh dillFreshly ground pepper 1. Prepare the veal: Preheat the oven to 350˚. Heat 3 tablespoons vegetable oil in a large skillet over medium-high heat. Add the sliced onions and bell peppers, season with 1 teaspoon salt and…

GOAT CHEESE–BACON FLATBREAD WITH ARUGULA ACTIVE: 15 min l TOTAL: 40 min l SERVES: 6 4 slices bacon, chopped3 plum tomatoes, slicedExtra-virgin olive oil, for brushing1 pound pizza dough, at room temperature6 ounces goat cheese, crumbledKosher salt and freshly ground pepper1½ cups radish sprouts3 cups baby arugulaJuice of ½ lemon 1. Preheat the oven to 475˚. Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove with a slotted spoon and drain on paper towels. Add the tomatoes to the drippings in the pan and cook, turning once, until slightly softened, about 2 minutes. 2. Brush a large rimmed baking sheet with olive oil. Stretch the pizza dough to fit the pan (if the dough shrinks back, let it rest a few minutes before…

as someone who appreciates how hard cooking is, I’m a big believer in finding a few recipes that work and then making them over and over. I love shortbread, so I’m always looking for variations on the basic recipe—butter, sugar, flour and vanilla. Years ago, I came across a recipe for my all-time favorite shortbread cookies, which are from Eli Zabar’s iconic New York City restaurant E.A.T. on Madison Avenue. They are so simple and beyond delicious! Since making them the first time, I’ve concocted all kinds of variations: shortbread hearts dipped in chocolate, linzer tarts (shortbread with a raspberry jam filling), fresh fruit tarts with a shortbread crust, and jam thumbprints with a shortbread base. When you’re making Christmas cookies this year, having one basic recipe with variations will…

Make curried steak and roasted vegetables in just 40 minutes! See page 93. CLAMS WITH WHITE BEANS AND PASTA ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 2 tablespoons extra-virgin olive oil, plus more for drizzling2 medium leeks, halved lengthwise and thickly sliced (white and light green parts only)2 stalks celery, sliced, plus ¼ cup chopped celery leavesKosher salt and freshly ground pepper½ teaspoon saffron threads3 wide strips lemon zest, plus the juice of ½ lemon½ cup dry white wine1 cup bottled clam juice1 15.5-ounce can cannellini beans, drained and rinsed6 ounces ditalini or small shell pasta (about 1½ cups)24 small littleneck clams¼ cup chopped fresh parsley 1. Heat the olive oil in a medium dutch oven over medium heat. Add the leeks and sliced celery and season…