Food Network Magazine, September 2017

  • Artichoke spaghetti with toasted garlic breadcrumbs

    Artichoke spaghetti with toasted garlic breadcrumbs (page 30)

    from Food Network Magazine, September 2017 Food Network Magazine, September 2017

    • Categories: Pasta, doughs & sauces; Main course; Italian; Vegetarian
    • Ingredients: spaghetti pasta; panko breadcrumbs; pecorino Romano cheese; parsley; marinated artichoke hearts; marinara sauce; ricotta cheese; garlic powder
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  • Orecchiette with clams and broccoli

    • lauren424 on February 23, 2026

      Delicious! I was shocked at how flavorful this meal was. I added a can of chopped clams for fun.

  • Mix and match granola bars

    • rionafaith on August 18, 2017

      Simpler than the SK granola bars I made a couple weeks ago, but adaptable -- I used 1 cup almonds, 3/4 cup dried cranberries, 1/4 cup cocoa nibs, agave as the sweetener and half butter/half coconut oil as the fat. Too sweet (more like dessert), but they held together nicely and have a good texture.

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  • Published Sep 01 2017
  • Format Magazine
  • Page Count 166
  • Language English
  • Countries United States
  • Publisher Hearst

Publishers Text

Food Network Magazine dishes out hundreds of recipes in every issue, plus the inside scoop on your favorite Food Network stars.