Prøve GULL - Gratis
Connecticut
Food Network Magazine
|February/March 2026
Connecticut doesn’t have an official state cookie, but if it did, the snickerdoodle would take the title. This classic New England treat is a favorite in the Nutmeg State, so naturally our version is made with a good dose of nutmeg!
-
SNICKERDOODLES
ACTIVE: 50 min I TOTAL: 1 hr 45 min I MAKES: about 24 cookies
- 2 cups plus 2 tablespoons all-purpose flour
- 1½ teaspoons cream of tartar
- 2 teaspoons ground cinnamon
- ¾ teaspoon baking soda
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon salt
- 1½ sticks (12 tablespoons) unsalted butter, at room temperature
- 1½ cups granulated sugar
- ¼ cup packed dark brown sugar
Denne historien er fra February/March 2026-utgaven av Food Network Magazine.
Abonner på Magzter GOLD for å få tilgang til tusenvis av kuraterte premiumhistorier og over 9000 magasiner og aviser.
Allerede abonnent? Logg på
FLERE HISTORIER FRA Food Network Magazine
Food Network Magazine
New York
The Big Apple is home to a lot of iconic comfort foods, but this one made it into The Godfather: \"Leave the gun. Take the cannoli.\"
2 mins
February/March 2026
Food Network Magazine
West Virginia
Pepperoni rolls were the go-to lunch for West Virginia coal miners in the early 20th century, and now the meaty, cheesy snacks are beloved statewide.
1 min
February/March 2026
Food Network Magazine
New Jersey
There's a great divide in the Garden State: Northerners call the meat in this sandwich \"Taylor ham\" and folks in South and Central Jersey call it \"pork roll.\"
1 min
February/March 2026
Food Network Magazine
Washington
Walla Walla onions are the pride and joy of Washington state-they thrive in the rich soil of the Walla Walla Valley.
1 min
February/March 2026
Food Network Magazine
Nebraska
In 1949, Runza Restaurant in Lincoln, NE, started selling meat-and-cabbage-filled pastries, a mashup of Old World foods brought over by Volga German immigrants.
1 mins
February/March 2026
Food Network Magazine
weeknight cooking
Bring a large pot of water to a boil. Stir together 2 tablespoons water, the soy sauce, chili-garlic sauce, ketchup, brown sugar and ¼ teaspoon of the ramen seasoning packet in a small bowl; set aside.
12 mins
February/March 2026
Food Network Magazine
North Carolina
The Tar Heel State is split on barbecue sauce: The western side uses ketchup or tomato paste, the eastern side does not.
2 mins
February/March 2026
Food Network Magazine
Maryland
Iconic Old Bay Seasoning was invented in Baltimore in the 1930s, and it has been a Maryland must-have ever since: It's the quintessential topping for all those blue crabs from nearby Chesapeake Bay.
1 mins
February/March 2026
Food Network Magazine
Oregon
These crispy spuds were reportedly created in the 1960s when a potato was thrown into a Broaster―a pressure cooker meets fryer that is typically used for chicken.
1 mins
February/March 2026
Food Network Magazine
Kentucky
The name is trademarked by Kern's Kitchen, the original 1954 inventors of the Louisville staple, and the company has been known to vigorously protect it.
1 mins
February/March 2026
Listen
Translate
Change font size