Food Network Magazine - (08)August 2020

BIG TASTE!

From appetizers to entrées, the right kitchen tools help you to master a wide range

of dishes. Here are four mouthwatering ways to elevate your everyday cooking,

using purchases from homedepot.com

PRESENTED BY

CRUST:

Non-stick cooking spray

(^3) / 4 cup graham cracker
crumbs, about 6 graham
crackers, crushed
3 tablespoons unsalted
butter, melted
2 tablespoons sugar

1. Bring cream cheese, eggs and sour cream to room
   temperature, about 30 minutes. 2. Spray a 7" springform
   or push pan with non-stick cooking spray. 3. In small
   bowl, stir together graham cracker crumbs, melted butter
   and sugar until combined. Press mixture into prepared
   pan covering bottom and 1" up sides. 4. In large bowl,
   beat together cream cheese and sugar until smooth. Add
   eggs, sour cream and vanilla extract and mix until blended.
   Scrape down sides of bowl as needed. 5. Gently pour
   batter into prepared pan. Smooth top and cover pan with
   foil. 6. Add 1 cup water to inner pot. Place foil-covered
   pan on stainless steel rack and, using handles, carefully
   lower into inner pot. Lock lid into place and cook on high
   for 25 minutes. Once cooked, allow the pressure to release
   naturally, about 10 minutes. 7. Open lid and remove
   cheesecake. Remove foil and run a knife or spatula around
   the edges, releasing cheesecake from sides of pan. Using a
   paper towel, blot any water that has collected on surface.
   Let cool, then wrap with plastic and refrigerate for at least
   4 hours. 8. When serving, top with your favorite fruit.

FILLING:

2 8-oz packages

cream cheese 2

/^3 cup sugar

3 large eggs

1 cup sour cream

2 teaspoons vanilla

extract

LIGHT AND CREAMY

CHEESECAKE

SERVES: 6 – 8

For more small appliances and meal helpers, go to homedepot.com/smallappliances

1 baguette

Extra-virgin olive oil

Flaky sea salt

2 cups ricotta cheese

1 pint cherry tomatoes

2 garlic cloves, smashed

Freshly ground black pepper

Marinated tomatoes, pomegranate seeds, sliced

peaches, sliced prosciutto, sliced avocado, for serving

1. Preheat oven to 400°. 2. For the bread: Using a
   bread knife, slice baguette into^1 / 4 " slices and place on
   cookie sheet. Brush tops of each slice with extra-virgin
   olive oil and sprinkle with salt. Bake for 7–10 minutes or
   until lightly brown. 3. For the ricotta: Place ricotta in a
   medium-size bowl and beat until smooth and creamy.


2. For the tomatoes: Using a paring or utility knife,
   cut cherry tomatoes in half. In medium-size bowl, stir
   together cherry tomatoes, 2 tablespoons extra-virgin
   olive oil, 1 teaspoon flaky sea salt, smashed garlic
   cloves and^1 /^2 teaspoon black pepper. Let sit at room
   temperature for 15 minutes to allow flavors to develop.


3. Assembly: Spread a dollop of whipped ricotta
   on each toasted baguette slice. Top with marinated
   tomatoes, pomegranate seeds, sliced peaches and
   prosciutto or sliced avocado. Finish off with freshly
   ground black pepper and a sprinkle of sea salt.

RICOTTA BRUSCHETTA

FOUR WAYS

SERVES: 8 – 12

For more small appliances and meal helpers, go to homedepot.com/smallappliances

1 lb spaghetti

(^1) / (^4) cup extra virgin olive oil
6 garlic cloves, thinly sliced
3 pints cherry tomatoes
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 cups black olives, pitted
1 cup feta cheese
Handful basil leaves, chopped

1. In stockpot, cook spaghetti according to
   package directions. When draining, reserve 1^1 /^2
   cups pasta water. 2. In sauté pan, heat olive oil
   over medium high. Add garlic and cook until
   fragrant, about 1 minute on medium-high heat.
   Add cherry tomatoes, salt and pepper and^1 /^2 cup
   pasta water and cook, stirring occasionally, until
   tomatoes soften and burst, about 8–10 minutes.


2. Using spatula or wooden spoon, gently press
   on the cooked tomatoes to release their juice.
   Stir in black olives, feta cheese and basil. Remove
   from heat. 4. Toss together cherry tomato sauce
   and spaghetti. Add additional pasta water to
   loosen up sauce as needed.

WEEKNIGHT SPAGHETTI

WITH CHERRY TOMATOES

SERVES: 6 – 8

For more small appliances and meal helpers, go to homedepot.com/smallappliances

Non-stick cooking spray

11 / 2 lbs chicken wings

(^1) / 4 cup flour
2 teaspoons kosher salt
2 eggs
1 cup panko
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper

1. Spray air fryer basket with non-stick cooking spray.


2. Remove chicken wings from package and pat dry
   really well with paper towels. 3. Prepare breading
   station with three shallow bowls. In the first, mix
   together flour and 1 teaspoon salt. In the second,
   whisk together eggs. In the third, mix together panko,
   remaining salt, garlic powder, paprika and black
   pepper. 4. Dredge chicken wing in flour, then dip in
   egg wash, shaking off excess. Then dredge in panko
   mixture to coat completely. Place in prepared air fryer
   basket. Repeat steps for all chicken wings, ensuring
   that they are no more than 1 layer deep. 5. Place
   basket in air fryer and cook at 400° for 45 minutes.


3. Serve with your favorite dipping sauce.

CRISPY AIR FRYER

CHICKEN WINGS

SERVES: 2 – 4

For more small appliances and meal helpers, go to homedepot.com/smallappliances

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