The February/March Issue
Warm up this winter with some brand new dishes! We’ve got spicy chilis, comforting noodle bowls and of course, fun Super Bowl apps.
Recipes to Try This Month
Mexican Street Corn Loaded Tots
Molly Yeh combines the flavors of elote with crispy, salty tots to make an irresistible game-day snack.
Ginger Chicken Noodle Soup with Winter Squash
According to Lunar New Year tradition, long noodles are the key to longevity! Try this cozy, veggie-filled take on chicken noodle soup.
Nunya Business Class of '93 Square Cheese Pizza
Feeling nostalgic? For this recipe, Sunny Anderson was inspired by the pizza served in her high school cafeteria!
Chili's On!
Try one of these regional versions of the ultimate crowd-pleaser.
Texas-Style Chili
Texas chili has been around since the late 19th century. An authentic bowl has chunks of meat (not ground) and no beans or tomatoes.
Cincinnati-Style Chili
Cincinnatians have been eating chili over spaghetti for 102 years, thanks to Macedonian restaurant owners Tom and John Kiradjieff.
New Mexico-Style Chili Verde
The Hatch chile from New Mexico gives traditional chili verde its green color and smoky flavor, but poblanos and a jalapeño are just as tasty in this version.
Name This Dish!
Come up with a clever name for this St. Patrick's Day bark and you could win big.
Date-Night Desserts
Subscribe to Food Network Magazine for special occasion recipes, like this Pear-Date Upside Down Cake.
Chocolate Chip Cookie Remix
Can you improve on a classic? We think so!
Glazed Mocha Chocolate Chip Cookies
These simple, beautiful cookies will be a hit with coffee lovers.
What We're Making This Week
Get dinner on the table fast with these easy weeknight recipes.
