![Freeze 21
2 cupsseedlesswatermelon
chunksovernight. When ready to serve,
combine the frozen watermelon, 6tbsp.
freshlysqueezedlimejuice, 1
2cup
tequilaand 1
2cupsugar in a blender.
Add some ice if desired. Blend and pour
into glasses, garnishing each with
a limewheel or watermelonwedge.
Makes: 6-8 drinks
Watermelon
Margaritas
A Taste
Of
Ending hungEr is a possibility.
lEts makE it rEal.
- Carla Hall, Chef & TV Personality
See how Carla gives back at
people.com/possibilities
youtube.com/
myharto
able cooking skills (Ive gone from
pathetictopar)hassolidifiedheras
oneofthecountrystopfoodperson-
alities.ThefactthatImatthispoint
in my career and [my show] is at the
root of it is one of the happiest and
most unexpected developments of
my entire life, says Hart, who origi-
nally wanted to become a Japanese
translator. Now the 28-year-old is
welcomingcelebrityguestsandview-
ers into her L.A.-area studio kitchen
(seebox).Cookingisaverycommu-
nal activity, she says. I think thats
whyImdrawntoit.Hart,whoisgay,
also doles out self-help advice and
feels a responsibility to be a role
model to her many fans. Im fortu-
nate enough to be someone that
people look up to, so I want to be the
best version of myself. And that
includes happily engaging with her
viewers.EverytimeImeetaperson
who says, I watch your videos, its
alwayssomeonecoolthatIwouldnt
mindhangingoutwith.
The YouTube
community is close-knit.
Its collaborative,
not competitive
POP TART
Hart, who now films in an L.A. studio,
comically baked very buttery and
salty breakfast pastries.
SEA BASS
Lance Bass cooked (and drank) with
Hart in this hilarious episode
featuring sea bass, of course.
BUTTER YO S***
Harts debut videofilmed in her
former N.Y.C. kitchenhas racked
up more than 3.7 million views.](https://image.slidesharecdn.com/8e1eca26-9263-4124-bc72-5d224841e9f5-160105230052/85/PEO_20150720_76_1114018_ARTICLE-7-320.jpg)
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- 1. By ANA CALDERONE & MICHELLE WARD TRAINOR THESE FOOD-LOVING CELEBRITIES THROW HIGH-STYLE, LOW-STRESS PARTIESAND REVEAL THEIR FAVORITE RECIPES FOR THE SEASON Summer Stars WITHTHE HAIRANDMAKEUP:DEBRAFERULLO/FLOWERBEAUTY/TRACEY MATTINGLY;FOODANDPROPSTYLIST:ANGELABGAINES Photographs by JOE PUGLIESE Wine & Grilled Cheese with A bottle of wine and good food really do bring people together, says the actress and avid hostess
- 2. W henDrewBarrymorestepsupto the stove to make dinner in her Los Angeles home, the scene in her kitchen is not as glamorous asyoumightexpect.Withakid runningaround,babyonmyhip,itskindofamess, shesays.Butthereisnodoubtlearningtofeedafam- ilyoffourhasgiventheactressmomtodaughters Olive,212,andFrankie,1,withherart-adviserhus- band,WillKopelmanacertainculinaryease.Im very organized about the kids food. They get pro- tein,starchandveggies,andIalwaysbalanceitout, shesays.But,sheadmits,shesalsoanormalpar- ent:IfImrushingandIneedsomethingquick,Ill happily throw fish sticks in the toaster oven for lunch. Sometimes its really elaborate, and some- timesitsfrozenandquickbutalwayshealthy. These days Barrymore, 40, has serious foodie cred, whether shes attending classes at the presti- giousCulinaryInstituteofAmericainNapaValley withfamousfriendsCameronDiazandReeseWith- erspoon,cookingwithchefslikeEricRipertorpre- sentingatAspensFood&WineClassicinJune.Still, theactressinsistsshereallyshinesduringintimate dinners with her girlfriends. We cook together a lot on Sunday nights, and its a group effort, she says.Imreallygoodinapotlucksituation,andIm really good at one-pot meals. I love pastas, soups, salads. Those wonderful one-bowl, have-a-drink- July 20, 2015 PEOPLE78 Barrymore enjoysan alfrescolunch withfriendsin LosAngeles. 1.Sipping on a cocktail at Blue Hill at Stone Barns in Pocantico Hills, N.Y. 2.Enjoying a traditional Japanese breakfast on her #TokyoFoodTour. 3.Displaying an array of Chinese dishes during Fashion Week. 4.PresentingthericottaraviolishemadeattheCulinaryInstituteofAmerica. 1 3 2 4 Drews Best @drewbarrymore
- 3. 1 4 cupbluecheese 1 4 cupwalnuts 1 4 cuphoney 1 tbsp.Srirachahotsauce 4 slicessourdoughbread 4 oz.Brie,rindremoved 1 greenapple,coredand thinlysliced 1 2 cuparugula,roughlychopped, divided 4 tbsp.butter,divided 1. In a blender or food processor, combine the blue cheese, walnuts, honeyandhotsauceuntilsmooth. 2.Spread Brie on 2 slices of bread and top evenly with apple slices and arugula. Spread the blue cheese mixture on remaining slices and close the sandwich. 3. Heat a nonstick skillet or griddle over medium heat.Melt 2 tbsp. butter in the pan and cook sandwiches until golden brown, pressing down gently with a spatula. Add remaining butter to pan and carefully flip sandwiches, cooking until cheese has completely melted, about 5 minutes. Transfer sandwiches to a cutting board; let rest for 1 minute before serving. Serves: 2 Preptime:10 minutes Cooktime:10 minutes withtypeoffoodshavealwaysbeenmyfavorite. Nowthatthestarhascreatedherownwine,Bar- rymorebyCarmelRoadpinotgrigio,findingfoodsto pairwithitlikeherapple,Brieandarugulagrilled cheese(right)hasalsobecomeahobby.Otherthan beingaparent,food,friendshipandwinearethebest things there are, she says. And as she prepares to expand the business with new varietals (including her new Drews Blend pinot noir, available in Sep- tember),tastingwinesandhavingblendingsessions havebecomeawelcomedistractionfromheracting schedule.Creatingwineisabeautifulheadspaceto live in, she says. Its romantic, escapist and com- munal.Imgraduallymakingitmoreofmyfocus. AlthoughBarrymorehasafewstapledishesunder her beltSalmon with veggies is regular at my house,shesays,andIcangrillameansteakshes innorushtomastertheculinarytrade.Iamnolife- style expert, she says. And Im not perfect in the kitchen.ButImgettingthereslowly. WithreportingbyMariahHaas in Los Angeles and SonalDuttin Aspen July 20, 2015 PEOPLE80 Pinotgrigio islikemy firstcrush. It made the world luxurious and romantic As I was developing this grilled cheese recipe,Ireally wantedtobringoutthe greenapplenotes in the wine, Barrymore says of her sandwich and pinot grigio pairing. I picked up green apples and arugula at the grocery store because Ilove whentheresalittlebitof greeneryandthatcrunch factor. The heat from the Sriracha blue cheese spread really kicks it over the edge. Apple, Brie & Arugula Grilled Cheese I LOVE WINE AND GRILLED CHEESE TOGETHER, SHE SAYS. SERVE IT FOR BRUNCH OR AS AN APPETIZER FOR A DINNER PARTY This also works well for kids if you remove the arugula and spicy spread, says Barrymore.
- 4. I fchefMichaelSymonhadithisway,hedspend the entire summer in front of his grill. Ill smoke whole suckling pigs. Ill do ribs, pork butts, brisket, chicken, burgers, hot dogs, he says.Lefttomyowndevices,Iprobablywould just eat meat. But sharing his home with his wife (andbusinesspartner),LizShanahan,avegetarian, andhisstepsonKyle,anon-again,off-againvege- tarian,forceshimtoexpandthemenu.Itgivesmy lifeanincredibleamountofbalanceandhasmade me a better chef because Im great with vegetables now, he adds. In fact, the cohost of ABCs The ChewwhowillopenMabels,hisnewestbarbecue restaurant in Cleveland, this falldoesnt have to goveryfartoincorporateotherfoodgroups.Ilike to serve whatever Im pulling out of my garden, saysSymon,45.Wegrowsixdifferentvarietiesof heirloomtomatoes,peppersandmore. Sitting down for supper as a family has become atoppriority,despiteSymonsbusyscheduleshut- tling between Cleveland (where he manages nine restaurants) and New York City (where he films). Growing up in Ohio, we had dinner every night around the table, and it was the greatest learning experience. Its where we laughed; its where we cried,hesays.Nowwithmyfamily,whetherwego outfordinnerorcookathome,wesitdownandeat and talk. Its an important part of the day for us. And of course the former Iron Chef jumps at the chancetomanthegrillduringhisregularsummer get-togethers(whichsometimesincludechefbud- dies like Mario Batali and Bobby Flay) . . . on one condition:Ihavetosetupeverythingoutside,he says.Iwanttobepartoftheparty,youknow? Backyard Cookout with The restaurateur and cohost of The Chew grills a flawless outdoor feast July 20, 2015 PEOPLE82 Im a chef that does television, not a television host that cooks, says Symon. Photographs by CHRISTOPHER TESTANI
- 5. 84 PREPCutthebackbone outofthebirdoraskyour butcherforaspatchcock chickenandpressflat. GRILLUseabricktoweigh downthechicken.Itll cookevenlyandallowthe skintogetsupercrispy. FINISHBrushonthesauce duringthelastfiveminutes ofcookingsothatflavorgets rightintothemeat. Brick Chicken with Drunken Onions BONUS! Get the chefs Mustard Barbecue Sauce recipe at people.com/ greatideas I LOVE COOKING A WHOLE CHICKEN WITH BONES IN BECAUSE IT HAS SO MUCH MORE FLAVOR, SAYS SYMON Michaels 1 3-lb.chicken, backbonecutout Koshersalt Freshlyground blackpepper Extra-virginoliveoil Coriander,toasted andground Barbecuesauce 3 smallyellow onions,peeled andslicedinto 1 2-in.-thickrounds 4 tbsp.unsalted butter,melted 2 tsp.freshlygrated ginger 2 tbsp.bourbon 1 tbsp.darkbrown sugar 1.The night before, season chicken on both sides with salt and pepper. Place in a gallon-size bag and refrigerate overnight. The next day remove chicken from the fridge and let the chill come off of it, about 30 minutes. 2.Preheatagrillorgrillpantomedium- highheat.Wrap2bricksinaluminum foilandsetaside.Drizzle chickenwith oliveoilandseasonwithcoriander beforeplacingonthegrill,skinside down.Placethebricksontopofthe chickenandputtheliddown.Cookfor 12minutes,thenremove thebricksand flipthechickenover.Replacethebricks ontopofthechicken,puttheliddown, andcookforanother25minutes, brushingwithbarbecuesauceinthe last5minutesofcooking.Removethe chickentoacuttingboardtorestfora full10minutes,tentedwithfoil. 3.Dividetheonionsevenlyinto2foil packets,separatingtheringsasyougo. Inasmallbowlstirtogetherthemelted butter,gingerandbourbon.Pourthe mixtureovertheonions,thenseason withsaltandpepper,andsprinklebrown sugarontop.Sealthepackets,then placeonthegrillovermediumheatwith theliddownfor15minutes,untilthe onionsaresoft,slightlycaramelizedand cookedthrough.Toserve,carvethe chickenintofourpieces,andspoonthe onionsonthetop. Serves:4 Preptime:20 minutes, plus chilling Cooktime:50 minutes July 20, 2015 PEOPLE GROOMING:JAMIEDORNAN/ABTP.COM;FOODSTYLING:BARRETTWASHBURNE
- 6. Y ouTube star Hannah Hart never intended to be famous. It was a total accident,shesaysofthesuccessofher culinary-meets-comedy series My DrunkKitchen,inwhichshecooksrec- ipeswhiletipsy.Butafterpostingahomevideoshe filmed for a friend in 2011, Hart says, strangers were writing in the comment section like, I cant wait for episode 2. This is my new favorite show online. At the time I had no idea what any of that meant.DidIknowIcouldfilmmyselfgettingdrunk and cooking and edit it together again? Yeah, I could! More than 2 million subscribersand a bestselling book, My Drunk Kitchenlater, Harts blendofwitty(intoxicated)commentaryandrelat- Cocktails on theBeach with The star of YouTubes My Drunk Kitchen knows that food and fun are always a delicious combination I cant say that I pair drinks and food with any level of expertiseonly enthusiasm, says Hart. Photographs AMANDA MARSALIS HAIRANDMAKEUP:GEOFFREYRODRIGUEZ;FOODANDPROPSTYLIST:ACILANDA/ZENOBIA
- 7. Freeze 21 2 cupsseedlesswatermelon chunksovernight. When ready to serve, combine the frozen watermelon, 6tbsp. freshlysqueezedlimejuice, 1 2cup tequilaand 1 2cupsugar in a blender. Add some ice if desired. Blend and pour into glasses, garnishing each with a limewheel or watermelonwedge. Makes: 6-8 drinks Watermelon Margaritas A Taste Of Ending hungEr is a possibility. lEts makE it rEal. - Carla Hall, Chef & TV Personality See how Carla gives back at people.com/possibilities youtube.com/ myharto able cooking skills (Ive gone from pathetictopar)hassolidifiedheras oneofthecountrystopfoodperson- alities.ThefactthatImatthispoint in my career and [my show] is at the root of it is one of the happiest and most unexpected developments of my entire life, says Hart, who origi- nally wanted to become a Japanese translator. Now the 28-year-old is welcomingcelebrityguestsandview- ers into her L.A.-area studio kitchen (seebox).Cookingisaverycommu- nal activity, she says. I think thats whyImdrawntoit.Hart,whoisgay, also doles out self-help advice and feels a responsibility to be a role model to her many fans. Im fortu- nate enough to be someone that people look up to, so I want to be the best version of myself. And that includes happily engaging with her viewers.EverytimeImeetaperson who says, I watch your videos, its alwayssomeonecoolthatIwouldnt mindhangingoutwith. The YouTube community is close-knit. Its collaborative, not competitive POP TART Hart, who now films in an L.A. studio, comically baked very buttery and salty breakfast pastries. SEA BASS Lance Bass cooked (and drank) with Hart in this hilarious episode featuring sea bass, of course. BUTTER YO S*** Harts debut videofilmed in her former N.Y.C. kitchenhas racked up more than 3.7 million views.