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Home for the Holidays

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Thanksgiving Christmas Recipes and ideas

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HO M E

F O R

T HE

H O L I D AYS November and December are traditionally two of the happiest months of the year — filled with lots of good food and celebrations — and also, for many of us, the most stressful. At Good Housekeeping, we challenge ourselves each year to find new ways to help you prepare big Thanksgiving feasts, host holiday parties and decorate your home with ease and style. After the tough year we’ve all been through, our team is more dedicated than ever to making this special season feel relaxed and meaningful. With simple, streamlined decorating suggestions, sparkling-in-minutes cleaning tips, and easy and delicious recipes, you’ll have more time to spend creating new memories and traditions. Enjoy!

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TA B L E O F CONTENTS

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S AV O R & S I P

GAT H E R ’ R O U N D

These upgrades on classic Thanksgiving comfort foods will become instant family favorites.

Take your intimate meal outside with these rustic table-scape ideas.

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DECK IT ALL!

SEASON’S E AT I N G S

Jane Francisco

Table: Quentin Bacon. All other images: Mike Garten.

Editor in Chief, Good Housekeeping

Pining for fresh decorating ideas?

You’ll love these treemendous ways to use greenery in every room.

Special dishes for the big day because we’re so tired of ham. Also: cookies, cookies, cookies!

Savor & Sip From a spread with all the trimmings to a simple-but-fancy solution to a fun alternative, we've got you covered

CHEF W U-BOW ER ’S FA MILY FAVOR ITE BRUSSELS SPROU TS Active 40 min. | Total 40 min.

1 lb slab bacon, cut into 1/2-in. pieces 1 tsp canola oil 2 lbs Brussels sprouts, halved Kosher salt 2 Tbsp unsalted butter, divided 2 Tbsp balsamic vinegar 1. In large heavy-bottomed skillet, cook bacon on medium until golden brown, stirring occasionally, about 15 min. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan.

2. Heat oil in skillet on mediumhigh. Working in batches, add sprouts, flat side down, in single layer to skillet. Once sprouts are sizzling, add 1 Tbsp reserved bacon fat, a pinch of salt and 1 tsp butter.

Cook sprouts until flat sides are dark mahogany brown, about 3 min.

Transfer sprouts to plate. Repeat with remaining sprouts.

3. When all sprouts are cooked, add bacon and 1 Tbsp butter to skillet. Return sprouts to skillet and toss until heated through.

Add vinegar and simmer until reduced slightly, 1 to 2 min.

Serve immediately.

Brussels sprouts: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart. Soup: John Kernick, food styling by Susan Sugarman for artistrepinc.com, prop styling by Natasha Louise King.

Your Best Turkey Day Dinner Ever!

EasiestEver Pumpkin Soup A creamy bisque that’s ready in minutes and not from a can? Spoons up!

DIR ECTIONS

In saucepan, cook 1 medium onion, grated, in 2 Tbsp olive oil on mediumhigh 3 min. or until soft. Stir in one 29-oz can pure pumpkin, 4 cups chicken broth, 1/2 cup cream, 2 tsp pumpkin pie spice and 3/4 tsp salt. Bring to a simmer, stirring, 3 min.

Divide among bowls.

Serves 4 (8 cups total).

SERVES 8 About 210 cal, 15 g fat (6 g sat), 10 g pro, 435 mg sodium, 10 g carb, 4 g fiber

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DECEMBER 2020

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Savor & Sip From a spread with all the trimmings to a simple-but-fancy solution to a fun alternative, we've got you covered

CHEF W U-BOW ER ’S FA MILY FAVOR ITE BRUSSELS SPROU TS Active 40 min. | Total 40 min.

1 lb slab bacon, cut into 1/2-in. pieces 1 tsp canola oil 2 lbs Brussels sprouts, halved Kosher salt 2 Tbsp unsalted butter, divided 2 Tbsp balsamic vinegar 1. In large heavy-bottomed skillet, cook bacon on medium until golden brown, stirring occasionally, about 15 min. With slotted spoon, transfer bacon to paper towels and reserve bacon fat from pan.

2. Heat oil in skillet on mediumhigh. Working in batches, add sprouts, flat side down, in single layer to skillet. Once sprouts are sizzling, add 1 Tbsp reserved bacon fat, a pinch of salt and 1 tsp butter.

Cook sprouts until flat sides are dark mahogany brown, about 3 min.

Transfer sprouts to plate. Repeat with remaining sprouts.

3. When all sprouts are cooked, add bacon and 1 Tbsp butter to skillet. Return sprouts to skillet and toss until heated through.

Add vinegar and simmer until reduced slightly, 1 to 2 min.

Serve immediately.

Brussels sprouts: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart. Soup: John Kernick, food styling by Susan Sugarman for artistrepinc.com, prop styling by Natasha Louise King.

Your Best Turkey Day Dinner Ever!

EasiestEver Pumpkin Soup A creamy bisque that’s ready in minutes and not from a can? Spoons up!

DIR ECTIONS

In saucepan, cook 1 medium onion, grated, in 2 Tbsp olive oil on mediumhigh 3 min. or until soft. Stir in one 29-oz can pure pumpkin, 4 cups chicken broth, 1/2 cup cream, 2 tsp pumpkin pie spice and 3/4 tsp salt. Bring to a simmer, stirring, 3 min.

Divide among bowls.

Serves 4 (8 cups total).

SERVES 8 About 210 cal, 15 g fat (6 g sat), 10 g pro, 435 mg sodium, 10 g carb, 4 g fiber

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DECEMBER 2020

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3

HER B -ROA ST ED T U R K E Y Active 20 min. | Total 3 hr. 45 min.

1. Heat oven to 375°F. Working on baking sheet, remove giblets and neck of turkey from cavities. Reserve neck and discard giblets. Using paper towels, pat turkey dry. Stuff half of onions and 6 sprigs sage into main cavity.

2. Tie legs together with kitchen twine. Tuck wing tips underneath body. Rub turkey with oil and season with 1 tsp salt.

3. Place turkey neck, carrots, celery, bay leaves and remaining onions and sage in large roasting pan.

Place roasting rack in pan and put turkey on top.

4. Roast turkey until thermometer inserted into thickest part of thigh registers 165°F, 21⁄2 to 3 hr. (Cover bird loosely with foil if it browns too quickly, and add broth to pan if vegetables begin to scorch.)

5. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board. Cover loosely with foil and let rest at least 25 min. Reserve pan and its contents for gravy. Carve turkey and garnish as desired.

#1 Secret to Awesome Turkey Dry-brine your bird for maximum flavor, juicier meat and the crispiest skin. Here’s how: Rub herbs and 2 Tbsp salt all over the turkey, pop it in a plastic bag and refrigerate for 2 days before roasting.

Less mess and easier prep than a saltwater soak!

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SERVES 8 (WITH LEFTOVERS) Each 5-oz serving about 255 cal, 9 g fat (2.5 g sat), 40 g pro, 185 mg sodium, 0 g carb, 0 g fiber

Party-Starting Sips Cheers to easy entertaining with a round of big-batch cocktails and perfect wine pairings.

HER B -IN FUSED M A SHED POTATOES Active 15 min. | Total 25 min.

4 lbs golden potatoes (about 8), peeled and quartered Kosher salt 2 cups heavy cream or half-and-half 4 Tbsp unsalted butter 8 sprigs thyme 2 sprigs fresh flat-leaf parsley 1 bay leaf 6 black peppercorns Freshly grated nutmeg, for serving 1. Place potatoes in large pot, add enough cold water to cover and bring to a boil. Add 2 tsp salt, reduce heat and simmer until just tender, 15 to 18 min. Drain potatoes and return to pot.

2. Meanwhile, place cream, butter, thyme, parsley, bay leaf and peppercorns in small saucepan and bring to a boil. Reduce heat and simmer 3 min., then remove from heat.

3. Strain cream mixture into pot with potatoes. Add 3/4 tsp salt and mash to desired consistency.

Sprinkle with nutmeg before serving if desired.

SERVES 8 About 425 cal, 27.5 g fat (17.5 g sat), 5 g pro, 265 mg sodium, 41 g carb, 3.5 g fiber

THE LONG THAW

Defrosting a frozen turkey safely takes a serious amount of time — not just hours, but days! After the transfer from freezer to fridge (so bacteria won’t build up), thawing requires about 24 hours for every 5 lbs.

D-day for a 16-lb Thanksgiving bird? November 22.

CRISP & REFRESHING

FRAGRANT & EASY TO DRINK

Sparkling wine goes well with just about anything on your table.

Bonus: It’s fun to drink!

Try: Adami Garbèl Brut Prosecco

Beaujolais wines can be incredibly fruity without being sugary. With their low tannin content, they play well with both turkey and cranberry sauce.

Try: Marcel Lapierre Les Raisins Gaulois

prosecco

$16 FOR 750-ML BOTTLE

beaujolais

AROMATIC

riesling

Typical holiday meals have savory, sweet and earthy flavors all at once. A versatile white like an off-dry Riesling will go with most dishes.

Try: Leitz Dragonstone $18 FOR 750-ML BOTTLE

$20 FOR 750-ML BOTTLE Turkey, mashed potatoes and drinks: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart.

1 12- to 14-lb turkey, thawed if frozen 4 small onions, quartered 8 sprigs fresh sage 2 Tbsp olive oil Kosher salt 2 large carrots, cut into 2-in. pieces 2 stalks celery, cut into 2-in. pieces 2 fresh bay leaves 3⁄4 cup low-sodium chicken broth, if needed Fresh herbs and clementines, for serving

SPA R K LING FA LL PU NCH

In pitcher, stir together one 32-oz container pear nectar, 2 cups spiced rum, 1 cup fresh lemon juice and 1 Tbsp bitters. Stir in two 12-oz bottles ginger beer. Line glasses with very thinly sliced pears and fill with ice. Pour pear punch over ice. Makes 10 cups.

SHOP DURING OFF-HOURS. Going for groceries first thing in the morning or at the end of the day means prime parking and short checkout lines. Use Google’s Popular Times feature to find out when the store is less busy.

1/4 ad

Party-Starting Sips

Cheers to easy entertaining with a round of big-batch cocktails and perfect wine pairings.

shop during off-hours.

Going for groceries first thing in the morning or at the end of the day means prime parking and short checkout lines.

Use Google’s Popular Times feature to find out when the store is less busy.

Crisp & Refreshing

Fragrant & Easy to Drink

Sparkling wines go well with just about anything on your table. Bonus: They’re fun to drink!

Try: Adami Garbèl Brut Prosecco

Beaujolais wines can be incredibly fruity without being sugary. With their low tannin content, they play well with both turkey and cranberry sauce.

Try: Marcel Lapierre Les Raisins Gaulois

prosecco

$16 for 750 ml bottle

beaujolais

Aromatic

riesling

Typical holiday meals have savory, sweet and earthy flavors all at once. A versatile white like an off-dry Riesling will go with most dishes.

Try: Leitz Dragonstone $18 for 750 ml bottle

$20 for 750 ml bottle

Sparkling fall punch

In pitcher, stir together one 32-oz container pear nectar, 2 cups spiced rum, 1 cup fresh lemon juice and 1 Tbsp bitters. Stir in two 12-oz bottles ginger beer.

Line glasses with very thinly sliced pears and fill with ice. Pour pear punch over ice. Makes 10 cups.

T H AT ’S G E N I US

Standout Stuff ing

Three-Bite “Turkey Dinner”

12 min. Stir in thyme and cook 1 min. Remove from heat and stir in parsley.

4. Add vegetable mixture to bread and toss to combine. Transfer mixture to prepared baking dish.

Cover loosely with greased foil and bake 25 min. Uncover and bake until golden brown, 15 to 20 min. more.

SERVES 8 About 235 cal, 8 g fat (3.5 g sat), 8 g pro, 590 mg sodium, 33 g carb, 2 g fiber

SAVORY HER B ST U FFING Active 20 min. | Total 45 min.

Simplest Sides Ever (Yum!)

Serve up two totally unique, delicious dishes with the same tested-till-perfect base recipe.

ROA STED BU T TER N U T BOATS Active 20 min. | Total 1 hr. 30 min.

3 Tbsp olive oil, divided, plus more for foil 3 butternut squash (about 2 lbs each) Kosher salt and pepper 8 small shallots, quartered 12 sprigs fresh thyme, plus more for serving 3 Tbsp pure maple syrup 1. Heat oven to 400°F. Line rimmed baking sheet with foil; oil foil.

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2. Cut butternut squash lengthwise in half and scoop out and discard seeds. Working on prepared baking sheet, coat squash with 2 Tbsp oil and season with 3/4 tsp salt and 1⁄4 tsp pepper. Turn squash cut sides down and roast in lower half of oven until flesh is beginning to turn golden brown, 30 to 35 min.

3. Meanwhile, toss shallots and thyme with remaining Tbsp oil and 1/4 tsp each salt and pepper. Turn squash, scatter shallots and thyme on top, then drizzle with maple syrup. Roast until skin is golden

brown and crisp, 40 to 50 min. more. Serve with additional thyme if desired.

SERVES 8 About 215 cal, 6 g fat (1 g sat), 3 g pro, 255 mg sodium, 42 g carb, 7 g fiber

CR E A MY SQUA SH PU R EE

Prepare Roasted Butternut Boats as directed. Let sit until cool enough to handle. Working in batches, scoop some of softened squash and shallots from peels into food processor and puree until smooth.

3 Tbsp unsalted butter, plus more for dish and foil 1 small loaf country bread (about 1 lb), cut into 1⁄2-in. pieces (about 10 cups) 21/2 cups low-sodium chicken broth 2 large eggs, beaten 2 medium onions, chopped Kosher salt and pepper 2 stalks celery, cut into 1⁄4-in. pieces 2 tsp fresh thyme 1 cup fresh flat-leaf parsley, chopped 1. Heat oven to 375°F. Grease 21/2-qt casserole dish. Place bread on baking sheet and bake until beginning to turn golden brown, 20 to 25 min.; transfer to large bowl.

Pour broth over bread and let sit, tossing occasionally, until absorbed; fold in eggs.

2. Meanwhile, heat butter in large skillet on medium. Add onions, season with 3⁄4 tsp salt and 1⁄2 tsp pepper and cook, covered, stirring occasionally, 12 min.

3. Add celery and cook, uncovered, stirring occasionally, until vegetables are tender, 10 to

TEST KITCHEN WISDOM

ST U F F I N G S M A RT S Bent on cooking your stuffing inside the bird?

Scoop it out once the turkey is done, then finish baking it in a dish while the meat rests.

Stuffing — just like turkey — needs to reach 165°F to be considered safe to eat, but won’t reach that temp before the bird starts to dry out.

Squash and stuffing: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart. Sliders: Mike Garten, food styling by Michael Pederson, prop styling by Cate Geiger Kalus.

Presenting the most requested Thanksgiving recipe on goodhousekeeping.com!

Not to brag, but it’s the perfect combo of moist, crispy and herby.

Now here’s something to be thankful for: juicy turkey patties nestled between flaky stuffing(!)-flavored biscuits oozing with cranberry jam — basically Thanksgiving in slider form, no utensils required!

T U R K E Y SLIDER S W ITH ST U FFING BISCU ITS Active 40 min. | Total 50 min.

2 medium stalks celery, cut up 1 medium carrot, cut up 1 medium onion, cut up 1 Tbsp fresh thyme leaves 5 large leaves sage, torn 1 Tbsp olive oil 21/2 cups all-purpose flour 1 Tbsp sugar 1 Tbsp baking powder 1/2 tsp. baking soda 4 Tbsp butter, cut up and cold 11/4 cups buttermilk 11/2 lbs ground turkey (93% lean) 1/2 cup mayonnaise 1/4 cup cranberry preserves or cranberry sauce

1. In food processor, pulse celery, carrot, onion, thyme and sage until finely chopped. In 12-in. skillet, heat oil on medium. Add vegetable mixture and 1/4 tsp each salt and pepper; cook 15 min. or until tender, stirring occasionally. Transfer to medium bowl; cool completely.

2. Preheat oven to 450°F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda and 3/4 tsp salt until blended.

Add butter. Pulse until coarse crumbs form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 Tbsp each). Bake 15 min. or until golden brown.

Transfer biscuits from pans to wire racks; let cool slightly.

3. Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture and 1/4 tsp salt until just combined. Form into 24 patties (2 in. wide); place on prepared baking sheet. Bake 15 min. or until cooked through (165°F).

4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dollops of mayonnaise and cranberry preserves.

T H AT ’S G E N I US

Standout Stuff ing

Three-Bite “Turkey Dinner”

12 min. Stir in thyme and cook 1 min. Remove from heat and stir in parsley.

4. Add vegetable mixture to bread and toss to combine. Transfer mixture to prepared baking dish.

Cover loosely with greased foil and bake 25 min. Uncover and bake until golden brown, 15 to 20 min. more.

SERVES 8 About 235 cal, 8 g fat (3.5 g sat), 8 g pro, 590 mg sodium, 33 g carb, 2 g fiber

SAVORY HER B ST U FFING Active 20 min. | Total 45 min.

Simplest Sides Ever (Yum!)

Serve up two totally unique, delicious dishes with the same tested-till-perfect base recipe.

ROA STED BU T TER N U T BOATS Active 20 min. | Total 1 hr. 30 min.

3 Tbsp olive oil, divided, plus more for foil 3 butternut squash (about 2 lbs each) Kosher salt and pepper 8 small shallots, quartered 12 sprigs fresh thyme, plus more for serving 3 Tbsp pure maple syrup 1. Heat oven to 400°F. Line rimmed baking sheet with foil; oil foil.

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2. Cut butternut squash lengthwise in half and scoop out and discard seeds. Working on prepared baking sheet, coat squash with 2 Tbsp oil and season with 3/4 tsp salt and 1⁄4 tsp pepper. Turn squash cut sides down and roast in lower half of oven until flesh is beginning to turn golden brown, 30 to 35 min.

3. Meanwhile, toss shallots and thyme with remaining Tbsp oil and 1/4 tsp each salt and pepper. Turn squash, scatter shallots and thyme on top, then drizzle with maple syrup. Roast until skin is golden

brown and crisp, 40 to 50 min. more. Serve with additional thyme if desired.

SERVES 8 About 215 cal, 6 g fat (1 g sat), 3 g pro, 255 mg sodium, 42 g carb, 7 g fiber

CR E A MY SQUA SH PU R EE

Prepare Roasted Butternut Boats as directed. Let sit until cool enough to handle. Working in batches, scoop some of softened squash and shallots from peels into food processor and puree until smooth.

3 Tbsp unsalted butter, plus more for dish and foil 1 small loaf country bread (about 1 lb), cut into 1⁄2-in. pieces (about 10 cups) 21/2 cups low-sodium chicken broth 2 large eggs, beaten 2 medium onions, chopped Kosher salt and pepper 2 stalks celery, cut into 1⁄4-in. pieces 2 tsp fresh thyme 1 cup fresh flat-leaf parsley, chopped 1. Heat oven to 375°F. Grease 21/2-qt casserole dish. Place bread on baking sheet and bake until beginning to turn golden brown, 20 to 25 min.; transfer to large bowl.

Pour broth over bread and let sit, tossing occasionally, until absorbed; fold in eggs.

2. Meanwhile, heat butter in large skillet on medium. Add onions, season with 3⁄4 tsp salt and 1⁄2 tsp pepper and cook, covered, stirring occasionally, 12 min.

3. Add celery and cook, uncovered, stirring occasionally, until vegetables are tender, 10 to

TEST KITCHEN WISDOM

ST U F F I N G S M A RT S Bent on cooking your stuffing inside the bird?

Scoop it out once the turkey is done, then finish baking it in a dish while the meat rests.

Stuffing — just like turkey — needs to reach 165°F to be considered safe to eat, but won’t reach that temp before the bird starts to dry out.

Squash and stuffing: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart. Sliders: Mike Garten, food styling by Michael Pederson, prop styling by Cate Geiger Kalus.

Presenting the most requested Thanksgiving recipe on goodhousekeeping.com!

Not to brag, but it’s the perfect combo of moist, crispy and herby.

Now here’s something to be thankful for: juicy turkey patties nestled between flaky stuffing(!)-flavored biscuits oozing with cranberry jam — basically Thanksgiving in slider form, no utensils required!

T U R K E Y SLIDER S W ITH ST U FFING BISCU ITS Active 40 min. | Total 50 min.

2 medium stalks celery, cut up 1 medium carrot, cut up 1 medium onion, cut up 1 Tbsp fresh thyme leaves 5 large leaves sage, torn 1 Tbsp olive oil 21/2 cups all-purpose flour 1 Tbsp sugar 1 Tbsp baking powder 1/2 tsp. baking soda 4 Tbsp butter, cut up and cold 11/4 cups buttermilk 11/2 lbs ground turkey (93% lean) 1/2 cup mayonnaise 1/4 cup cranberry preserves or cranberry sauce

1. In food processor, pulse celery, carrot, onion, thyme and sage until finely chopped. In 12-in. skillet, heat oil on medium. Add vegetable mixture and 1/4 tsp each salt and pepper; cook 15 min. or until tender, stirring occasionally. Transfer to medium bowl; cool completely.

2. Preheat oven to 450°F. Spray two 12-cup muffin pans with nonstick cooking spray. Line large rimmed baking sheet with parchment. In clean food processor bowl, pulse flour, sugar, baking powder, baking soda and 3/4 tsp salt until blended.

Add butter. Pulse until coarse crumbs form. Transfer mixture to large bowl. Stir in buttermilk, then one-third of cooked vegetable mixture until just blended. Divide among cups of prepared muffin pans (about 3 Tbsp each). Bake 15 min. or until golden brown.

Transfer biscuits from pans to wire racks; let cool slightly.

3. Meanwhile, in medium bowl, combine turkey, remaining cooked vegetable mixture and 1/4 tsp salt until just combined. Form into 24 patties (2 in. wide); place on prepared baking sheet. Bake 15 min. or until cooked through (165°F).

4. When biscuits are cool enough to handle, slice in half. Add turkey patties and dollops of mayonnaise and cranberry preserves.

Q

Top of the Pops

Seasoned Butters

Beat 1/2 cup (1 stick) softened butter with choice of:

SW EET CIN NA MON 1/4 cup dark brown sugar + 1/2 tsp ground cinnamon

GLUTEN-FREE Swap in gluten-free flour instead of all-purpose. We like King Arthur, kingarthurflour.com.

Classic Popovers

3 large eggs 1 cup whole milk 1 cup all-purpose flour 3 Tbsp butter, melted, plus more for greasing 1/2 tsp salt

1. Heat oven to 375°F. Generously grease cups of popover pan or eight 6- to 8-oz ramekins.

2. In blender, puree eggs, milk, flour, butter and salt until smooth.

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3. Divide evenly among cups.

Bake 40 min.

4. With small paring knife, cut small slit in top of each popover.

Bake 10 min. more. Remove from oven; immediately transfer from cups to wire rack. Serve warm. Cooled popovers can be kept at room temp up to 3 hr. or frozen up to 1 month. Reheat at 350°F until crisp.

LEMON- CHI V E

1 Tbsp snipped fresh chives + 1 tsp grated lemon zest + 1/8 tsp black pepper

More Pop Hits SW EET COCOA Reduce flour to 3/4 cup. Blend 1/4 cup unsweetened cocoa and 3 Tbsp sugar into batter.

BACON- CHEESE Reduce salt to 1/4 tsp. Blend 4 strips chopped cooked bacon, 1/2 cup shredded sharp Cheddar cheese and 1/4 cup finely grated Parmesan cheese into batter.

SAVORY SPICED Blend 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/4 tsp black pepper into batter.

ROSEM A RY- GA R LIC

2 cloves garlic (crushed with press) + 1 Tbsp fresh rosemary (finely chopped), both cooked in 1 Tbsp olive oil until garlic is golden

THROWBACK

A: Try these seasonal swaps…

1 92 2

USE

THEN When these popovers first appeared in our pages, they were a “happy change from muffins and bisquits.”

NOW Our signature pastry has been served in the GH Dining Room to presidents, first ladies, royalty and movie stars like, oh, Tom Hanks.

USE

USE

fresh cranberries

sour cream

cranberry sauce

INSTEAD OF

INSTEAD OF

INSTEAD OF

By using yogurt in your green bean casserole (or on your potatoes), you’ll get a lowerin-saturated-fat alternative to sour cream with plenty of calcium, magnesium and potassium — ­minerals linked to lowering blood pressure. An extra benefit: Yogurt is higher in protein than sour cream, making any dish more filling and nutrient-dense.

In lieu of sugar-loaded canned cranberry sauce, mix tangy fresh cranberries with naturally sweet dried apricots for a tasty Thanksgiving Day condiment.

Along with antioxidants, this fruity blend delivers minerals like iron, a key compound involved in transporting oxygen to cells throughout your body — a process that helps keep you feeling energized.

Here’s an easy lower-calorie trick your family will barely notice: Replace half your mashed potatoes with cooked mashed cauliflower to sneak in extra vitamin C and folate.

Cruciferous veggies such as cauliflower also contain glucosinolates, beneficial compounds that may help lower cancer risk by protecting cells from DNA damage.

When it comes to the salad on your holiday table, GH ­Nutritionist Approved California walnuts are a more heart-healthy and satisfying (and less salty!) topping than croutons. They have up to 5 g of protein and 2 g of fiber per 185-calorie serving.

Walnuts are also packed with plant-based omega-3s, a type of polyunsaturated fatty acid linked to boosting cognition.

NUTRITON TIP

cauliflower

USE

Greek yogurt INSTEAD OF

Seasoned butters: Mike Garten. Popovers: Offset. Seasonal swaps: Getty Images (8).

Instead of rolls, try these stunning (and surprisingly easy) popovers — now in more flavors than ever!

HOW CAN I MAKE THANKSGIVING DINNER HEALTHIER WITHOUT DITCHING OUR FAVORITE HOLIDAY DISHES?

potatoes

walnuts

croutons

How to avoid overeating? Load your plate with non-starchy veggie stars like FILL UP O N F I L L I N G broccoli, bok choy, cabbage and Brussels sprouts. Then top with turkey and dig in!

No portioning, no calorie counting — just satisfying, nutritious deliciousness.

FIBER

Q

Top of the Pops

Seasoned Butters

Beat 1/2 cup (1 stick) softened butter with choice of:

SW EET CIN NA MON 1/4 cup dark brown sugar + 1/2 tsp ground cinnamon

GLUTEN-FREE Swap in gluten-free flour instead of all-purpose. We like King Arthur, kingarthurflour.com.

Classic Popovers

3 large eggs 1 cup whole milk 1 cup all-purpose flour 3 Tbsp butter, melted, plus more for greasing 1/2 tsp salt

1. Heat oven to 375°F. Generously grease cups of popover pan or eight 6- to 8-oz ramekins.

2. In blender, puree eggs, milk, flour, butter and salt until smooth.

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3. Divide evenly among cups.

Bake 40 min.

4. With small paring knife, cut small slit in top of each popover.

Bake 10 min. more. Remove from oven; immediately transfer from cups to wire rack. Serve warm. Cooled popovers can be kept at room temp up to 3 hr. or frozen up to 1 month. Reheat at 350°F until crisp.

LEMON- CHI V E

1 Tbsp snipped fresh chives + 1 tsp grated lemon zest + 1/8 tsp black pepper

More Pop Hits SW EET COCOA Reduce flour to 3/4 cup. Blend 1/4 cup unsweetened cocoa and 3 Tbsp sugar into batter.

BACON- CHEESE Reduce salt to 1/4 tsp. Blend 4 strips chopped cooked bacon, 1/2 cup shredded sharp Cheddar cheese and 1/4 cup finely grated Parmesan cheese into batter.

SAVORY SPICED Blend 1/2 tsp ground cumin, 1 tsp smoked paprika and 1/4 tsp black pepper into batter.

ROSEM A RY- GA R LIC

2 cloves garlic (crushed with press) + 1 Tbsp fresh rosemary (finely chopped), both cooked in 1 Tbsp olive oil until garlic is golden

THROWBACK

A: Try these seasonal swaps…

1 92 2

USE

THEN When these popovers first appeared in our pages, they were a “happy change from muffins and bisquits.”

NOW Our signature pastry has been served in the GH Dining Room to presidents, first ladies, royalty and movie stars like, oh, Tom Hanks.

USE

USE

fresh cranberries

sour cream

cranberry sauce

INSTEAD OF

INSTEAD OF

INSTEAD OF

By using yogurt in your green bean casserole (or on your potatoes), you’ll get a lowerin-saturated-fat alternative to sour cream with plenty of calcium, magnesium and potassium — ­minerals linked to lowering blood pressure. An extra benefit: Yogurt is higher in protein than sour cream, making any dish more filling and nutrient-dense.

In lieu of sugar-loaded canned cranberry sauce, mix tangy fresh cranberries with naturally sweet dried apricots for a tasty Thanksgiving Day condiment.

Along with antioxidants, this fruity blend delivers minerals like iron, a key compound involved in transporting oxygen to cells throughout your body — a process that helps keep you feeling energized.

Here’s an easy lower-calorie trick your family will barely notice: Replace half your mashed potatoes with cooked mashed cauliflower to sneak in extra vitamin C and folate.

Cruciferous veggies such as cauliflower also contain glucosinolates, beneficial compounds that may help lower cancer risk by protecting cells from DNA damage.

When it comes to the salad on your holiday table, GH ­Nutritionist Approved California walnuts are a more heart-healthy and satisfying (and less salty!) topping than croutons. They have up to 5 g of protein and 2 g of fiber per 185-calorie serving.

Walnuts are also packed with plant-based omega-3s, a type of polyunsaturated fatty acid linked to boosting cognition.

NUTRITON TIP

cauliflower

USE

Greek yogurt INSTEAD OF

Seasoned butters: Mike Garten. Popovers: Offset. Seasonal swaps: Getty Images (8).

Instead of rolls, try these stunning (and surprisingly easy) popovers — now in more flavors than ever!

HOW CAN I MAKE THANKSGIVING DINNER HEALTHIER WITHOUT DITCHING OUR FAVORITE HOLIDAY DISHES?

potatoes

walnuts

croutons

How to avoid overeating? Load your plate with non-starchy veggie stars like FILL UP O N F I L L I N G broccoli, bok choy, cabbage and Brussels sprouts. Then top with turkey and dig in!

No portioning, no calorie counting — just satisfying, nutritious deliciousness.

FIBER

Pop it all in the oven for your easiest-ever feast!

1 medium onion, coarsely chopped 3 ripe medium Bartlett or Anjou pears (about 11/4 lbs), cored and sliced 4 sprigs fresh rosemary 4 sprigs fresh sage 1 fresh or frozen (thawed) turkey (12 to 14 lbs), giblets and neck removed 1/2 cup butter (1 stick), melted 3 Tbsp Worcestershire sauce 2 Tbsp soy sauce 1/4 cup all-purpose flour Lower-sodium chicken or turkey broth, as needed

SERVES 12 Turkey only, about 495 cal, 22 g fat (9 g sat), 70 g pro, 990 mg sodium, 1 g carb Gravy, each 1/4 cup about 44 cal, 3 g fat (1 g sat), 20 mg sodium, 5 g carb, 1 g fiber

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G O O D H O U S E K E E P I N G .C O M

Toss prepped veggies in olive oil and season with salt, pepper and chopped fresh herbs.

Roast them by group on a rimmed baking sheet in a 350°F oven along with the turkey, and swap them out as they’re done. Reheat while the turkey is resting.

Active 25 min. | Total 4 hr.

1. Heat oven to 350°F. In roasting pan, combine onion, two-thirds of pear and 2 sprigs rosemary. Pat turkey dry; sprinkle inside of turkey cavity with 1 tsp salt. Sprinkle outside of turkey with 1 Tbsp salt. Stuff with sage, remaining pear and remaining 2 sprigs rosemary. Tie legs together. Tuck turkey wings behind body. Place turkey on rack fitted into roasting pan; add 4 cups water. Roast 2 hr.

2. Meanwhile, whisk together butter, Worcestershire sauce, soy sauce and 1 tsp. pepper. Brush half of mixture all over turkey. If liquid in pan has evaporated, add 2 cups water. Roast another 30 min. to 1 hr. or until thermometer inserted into thigh reads 165°F, generously brushing with remaining mixture every 15 min. Transfer turkey to cutting board; let stand at least 20 min.

3. While turkey rests, remove rack and rosemary sprigs from pan. Transfer contents of pan to blender or to large pot for use with immersion blender.

Transfer 3 Tbsp fat from drippings back to roasting pan. Puree pear mixture until smooth, working in batches if necessary. If puree is less than 5 cups, add enough broth to reach 5 cups.

4. Heat roasting pan on medium; stir flour into fat until smooth. Cook 2 min., stirring often. Gradually stir in puree, whisking until smooth. Heat to simmering on high. Reduce heat; simmer 5 to 10 min. or until gravy has thickened, whisking often. Add 1/8 tsp salt. Serve turkey with gravy.

10

R OA ST E D H E R B E D V EG E TA B L E S

GOLDEN GL A ZED TURKEY AND ROA STED PE A R GR AV Y

VEGETABLE

HOW TO CUT

POTATOES

Scrubbed , 11/2-in. chunks

BUTTERNUT SQUASH

Peeled , seeded , 11/2-in. chunks

BEETS Turkey: Mike Garten, food styling by Michael Pederson, prop styling by Cate Geiger Kalus. Cranberry sauce: Mike Garten, food styling by Sherry Rujikarn.

One-Dish Thanksgiving

SMALL CARROTS GREEN BEANS

TIME 11/2 hr.

1 hr.

Peeled , 11/2-in. chunks, wrapped in foil

11/2 hr.

Trimmed , peeled , whole

11/2 hr.

Trimmed , whole

45 min.

T E ST K I TC H E N N OT E S We’ve figured out how to cook the bird and the sides all at once without adjusting the oven. Timing is everything: First, size up your bird. If it’s going to take 3 hours to roast, start with your longer-cooking veggies (potatoes, carrots, beets) at the 90-minute mark; then put in your quicker cookers (think green beans, squash) with about an hour to go. Roasting longer at lower temps like this will draw out the sweetness of the veggies.

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Q

A: Our classic recipe is almost as easy as opening a can, but way more delicious. And it’s a cinch to customize — just swap in juice or vinegar for the water.

I WANT TO MAKE CRANBERRY SAUCE FROM SCRATCH. HELP!

CR A N BER RY SAUCE

In 2-qt saucepan, heat 1 bag (12 oz) cranberries, 1/2 cup sugar and 1/4 cup water to boiling on high, stirring occasionally. Reduce heat; simmer 5 to 10 min. or until cranberries pop and sauce thickens. Transfer to container and refrigerate until chilled, 1 hr. or up to 3 days.

R OA ST E D HERBED V E G E TA B L E S Toss prepped veggies in olive oil and season with salt, pepper and chopped fresh herbs. Roast them by group on a rimmed baking sheet in a 350°F oven along with the turkey, and swap them out as they’re done. Reheat while the turkey is resting.

VEGETABLE

HOW TO CUT

POTATOES

Scrubbed , 11/2-in. chunks

BUTTERNUT SQUASH

Peeled , seeded , 11/2-in. chunks

BEETS

SMALL CARROTS GREEN BEANS

TIME 11/2 hr.

1 hr.

Peeled , 11/2-in. chunks, wrapped in foil

11/2 hr.

Trimmed , peeled , whole

11/2 hr.

Trimmed , whole

45 min.

test k i tc he n Notes

We’ve figured out how to cook the bird and the sides all at once without adjusting the oven. Timing is everything: First, size up your bird. If it’s going to take 3 hours to roast, start with your longer-cooking veggies (potatoes, carrots, beets) at the 90-minute mark; then put in your quicker cookers (think green beans, squash) with about an hour to go. Roasting at longer, lower temps like this will draw out the sweetness of the veggies.

Q

I want to make cranberry sauce from scratch.

Help!

A: Our classic recipe is almost as easy as opening a can, but way more delicious. And it’s a cinch to customize — just swap in juice or vinegar for the water.

CR A N BER RY SAUCE

In 2-qt saucepan, heat 1 bag (12 oz) cranberries, 1/2 cup sugar and 1/4 cup water to boiling on high, stirring occasionally. Reduce heat; simmer 5 to 10 min. or until cranberries pop and sauce thickens. Transfer to container and refrigerate until chilled, 1 hr. or up to 3 days.

Crush-Worthy Crusts

Pick your favorite fruit filling (berries, apples or pears!), then make your pie extra with a crumble, a cobbler or a jazzed-up pie dough topping.

V ERY BER RY A PPLE PIE

BAKING HACK

CRUMB TOPPING Makes enough for 1 standard pie

1/4 cup firmly packed

dark brown sugar 1/4 cup granulated sugar 1/2 tsp ground cinnamon Pinch ground cloves Pinch kosher salt 1 cup all-purpose flour 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1 cup old-fashioned rolled oats 1/2 cup roasted almonds, roughly chopped (optional) In food processor, combine sugars, cinnamon, cloves and salt. Add flour and pulse to incorporate. Add butter and pulse just until large clumps form. Transfer to bowl and gently toss with oats and almonds if using; refrigerate until ready to use.

A PPLE OR PE A R PIE FILLING Makes Enough for 1 standard pie

1/4 cup granulated sugar 1/4 cup firmly packed

CR A N BER RY-PE A R COBBLER FILLING

COBBLER TOPPING

Makes Enough for 1 standard pie

11/2 cups all-purpose flour 11/2 tsp baking powder 1/4 tsp kosher salt 3 Tbsp granulated sugar 4 Tbsp (1/2 stick) unsalted butter 1/2 cup plus 2 Tbsp buttermilk, divided 1 Tbsp turbinado sugar

4 cups fresh or frozen cranberries 1 lb large pears or apples (about 2), peeled and cut into 1/2-in. pieces 2 tsp finely grated orange zest 1 Tbsp fresh orange juice 1 Tbsp grated peeled fresh ginger 2 Tbsp cornstarch Toss together all ingredients; pour into baking dish; top as desired.

12

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G O O D H O U S E K E E P I N G .C O M

Makes Enough for 1 cobbler

1. In large bowl, whisk together flour, baking powder, salt and granulated sugar. Add butter and

rub between fingers until mixture resembles fine breadcrumbs.

2. Gradually add 1/2 cup buttermilk to flour mixture, stirring with large fork until just combined (do not overmix). Drop large spoonfuls of batter on top of fruit. Brush with remaining 2 Tbsp buttermilk and sprinkle with turbinado sugar. Bake at 375°F until fruit filling is tender and top is golden brown, 65 to 75 min.

dark brown sugar 1/4 tsp freshly grated nutmeg 21/2 lbs Golden Delicious apples or Bartlett pears (about 5 large) 11/2 lbs Granny Smith apples (about 3 large) 1 Tbsp fresh lemon juice 2 Tbsp cornstarch In large bowl, combine sugars and nutmeg. Peel, core and slice apples (or pears, if using) 1/4 in. thick, adding them to sugar as you go and tossing to coat. Toss with lemon juice and let sit, tossing occasionally, at least 1 hr. and up to 2 hr. before filling. Just before filling,

If you need room-temp butter but don’t have the time to let chilled sticks sit out, grate them. The shavings will soften quickly.

FL A K Y BU T TER PIE CRUST Makes 1 crust

11/4 cups all-purpose flour 1 Tbsp sugar 1/2 tsp kosher salt 1/2 cup (1 stick) cold unsalted butter, cut into small pieces 1. In food processor, combine flour, sugar and salt. Add butter and pulse until mixture resembles peasize crumbs.

2. Add 3 Tbsp ice water, pulsing until dough forms small clumps and holds together when squeezed (if necessary, add up to another Tbsp water, 1 tsp at a time). Do not overmix.

3. Transfer dough to piece of plastic wrap and shape into 1-in.-thick disk.

Wrap tightly and refrigerate until firm, at least 1 hr. and up to 2 days.

Note: Double the recipe if you need both a bottom crust and a top one.

Active 55 min. | Total 1 hr. 50 min.

Cookie cutter crust: Mike Garten, food styling by Christine Albano, prop styling by Cate Geiger Kalus. All others: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart.

sprinkle with cornstarch and toss to combine. Pile into prepared bottom crust and pour juices over top.

Top as desired.

Note: You can sub 6 oz cranberries, blackberries or raspberries for an apple and add an extra Tbsp of cornstarch.

A recipe for Bumbleberry Pie ran in 1998 with a jumble of berries (hence the name) and cherries in the filling.

This time around, we used apples to balance the tart cranberries.

1 recipe 2-Pie Pastry (below) 2 Gala or Fuji apples, peeled, cored and finely chopped 3 cups (12 oz) cranberries 11/4 cups granulated sugar 1/2 tsp ground cinnamon 1/4 tsp ground ginger 1 cup (5 oz) frozen blueberries 1 cup (4 oz) frozen raspberries 1/4 cup cornstarch 1 Tbsp heavy cream 1 large egg yolk 3 Tbsp coarse sugar

CHEDDA R LE A F CRUST Makes Enough for 1 standard pie

11/4 cups all-purpose flour, plus more for surface 1 Tbsp sugar Pinch salt 2 oz sharp Cheddar cheese, grated 6 Tbsp cold unsalted butter, cut up 1. In food processor, combine flour, sugar and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 Tbsp ice water, 1 Tbsp at a time, pulsing until dough begins to come together.

2. Transfer dough to floured surface and knead a couple of times.

Shape dough into 1/2-in.-thick disk, wrap tightly with plastic and refrigerate 1 hr.

3. On lightly floured surface, roll dough to 1/4 in. thick and cut out leaf shapes, then refrigerate 20 min. Arrange on top of pie filling just before baking.

4. Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 min., covering with foil if crust gets too dark.

T H AT ’S G E N I US!

Cookie Cutter Crust 2-PIE PASTRY

2 1/2 cups all-purpose flour 1/2 tsp salt 10 Tbsp butter, cut up and very cold 6 Tbsp trans-fat free shortening 7 to 9 Tbsp ice water

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1. Heat oven to 400°F. On floured surface, with lightly floured rolling pin, roll 1 disk pastry into 12-in. circle. Transfer to 9-in. pie plate.

Trim excess dough. Fold dough rim under; crimp as desired. Line crust with parchment paper; fill with pie weights or dried beans. Bake 15 min. or until bottom is slightly dry. Remove parchment and 1. In food processor, pulse flour and salt until combined. Add butter and shortening; pulse until coarse crumbs form.

Drizzle in 5 Tbsp ice water, a few Tbsp at a time, pulsing between additions. Add another 2 to 4 Tbsp ice water, 1 Tbsp at a

weights. Bake 10 min. or until golden; remove from oven.

Reduce temperature to 375°F. 2. Roll remaining disk into 10-in. circle. With floured leaf-shaped cutters, cut out shapes from dough.

Freeze cutouts on waxed-paperlined plate or cookie sheet while making filling.

3. Make filling: In 5-qt saucepot, combine apples, cranberries, sugar, cinnamon, ginger and pinch of salt.

Simmer on medium 10 to 15 min. or until most cranberries burst, stirring occasionally. Remove from heat. To cranberry mixture, add blueberries, raspberries and cornstarch. Place pie shell on rimmed baking sheet.

Add filling; spread evenly.

4. In small bowl, whisk cream and egg yolk. Arrange cutouts all over top of pie. Brush shapes with cream mixture; sprinkle with coarse sugar.

Bake 1 hr. to 1 hr. 15 min. or until crust is deep golden brown and filling is bubbly.

SERVES 12 About 370 cal, 17 g fat (8 g sat), 4 g pro, 185 mg sodium, 53 g carb, 3 g fiber

time, until dough just comes together when squeezed.

2. Transfer to work surface.

Shape into 2 disks. Flatten and wrap each tightly in plastic.

Refrigerate at least 30 min. or up to 2 days. Makes 2 crusts for tarts or pies.

V ery Ber ry A pple Pie

A recipe for Bumbleberry Pie ran in 1998 with a jumble of berries (hence the name) and cherries in the filling. This time around, we used apples to balance the tart cranberries.

Active 55 min. | Total 1 hr. 50 min.

1 recipe 2-Pie Pastry (below) 2 Gala or Fuji apples, peeled, cored and finely chopped 3 cups (12 oz) cranberries

Chedda r LEA F Crust Makes enough for 1 standard pie

11/4 cup granulated sugar

11/4 cups all-purpose flour, plus more for surface 1 Tbsp sugar Pinch salt 2 oz sharp Cheddar cheese, grated 6 Tbsp cold unsalted butter, cut up 1. In food processor, combine flour, sugar and salt. Add Cheddar and pulse to coat. Add butter and pulse until mixture resembles coarse meal. Add 2 to 4 Tbsp ice water, 1 Tbsp at a time, pulsing until dough begins to come together.

2. Transfer dough to floured surface and knead a couple of times. Shape dough into 1/2-in.-thick disk, wrap tightly with plastic and refrigerate 1 hr.

3. On lightly floured surface, roll dough to 1/4 in. thick and cut out leaf shapes, then refrigerate 20 min. Arrange on top of pie filling just before baking.

4. Bake at 400°F until fruit is tender and crust is golden brown, 65 to 75 min., covering with foil if crust gets too dark.

1/2 tsp ground cinnamon 1/4 tsp ground ginger

1 cup (5 oz) frozen blueberries 1 cup (4 oz) frozen raspberries 1/4 cup cornstarch

1 Tbsp heavy cream 1 large egg yolk 3 Tbsp coarse sugar t h at ’ s g e n i u s !

Cookie Cutter Crust

2-Pie Pastry

2½ cups all-purpose flour ½ tsp salt 10 Tbsp butter, cut up and very cold 6 Tbsp trans-fatfree shortening 7 to 9 Tbsp ice water

1. Heat oven to 400°F. On floured surface, with lightly floured rolling pin, roll one disk pastry into 12-in. circle. Transfer to 9-in. pie plate.

Trim excess dough. Fold dough rim under; crimp as desired. Line crust with parchment paper; fill with pie weights or dried beans. Bake 15

1. In food processor, pulse flour and salt until combined. Add butter and shortening; pulse until coarse crumbs form.

Drizzle in 5 Tbsp ice water, a few tablespoons at a time, pulsing between additions. Add another 2 to 4 Tbsp ice water, 1 Tbsp at

min. or until bottom is slightly dry.

Remove parchment and weights.

Bake 10 min. or until golden; remove from oven.

Reduce temperature to 375°F. 2. Roll remaining disk into 10-in. circle. With floured leaf-shaped cutters, cut out shapes from dough.

Freeze cutouts on waxed-paperlined plate or cookie sheet while making filling.

3. Make filling: In 5-qt saucepot, combine apples, cranberries, sugar, cinnamon, ginger and pinch salt.

Simmer on medium 10 to 15 min. or until most cranberries burst, stirring occasionally. Remove from heat. To cranberry mixture, add blueberries, raspberries and cornstarch. Place pie shell on rimmed baking sheet.

Add filling; spread evenly.

4. In small bowl, whisk cream and egg yolk. Arrange cutouts all over top of pie. Brush shapes with cream mixture; sprinkle with coarse sugar.

Bake 1 hr. to 1 hr. 15 min. or until crust is deep golden brown and filling is bubbly. serves 12 About 370 cal, 17 g fat (8 g sat), 4 g pro, 185 mg sodium, 53 g carb, 3 g fiber

a time, until dough just comes together when squeezed.

2. Transfer to work surface.

Shape into 2 disks. Flatten and wrap each tightly in plastic.

Refrigerate at least 30 min. or up to 2 days. Makes two crusts for tarts or pies.

Fall Flavors

Q: WHICH KINDS OF APPLES ARE BEST FOR BAKING?

Apple cider makes everything taste better, from caramel sauce to pumpkin butter

Here’s the scoop: Make a tasty treat by swirling a slice of leftover pie into a pint of softened ice cream. Try cranberry-pear with vanilla, pumpkin with coffee or pecan with chocolate.

Make-Ahead Mousse

Get ready to fall in love: This light and creamy dessert is the ultimate no-bake pumpkin pie alternative. Gourd-ness gracious!

PUMPK IN SPICE MOUSSE Active 25 min. | Total 30 min. plus cooling and chilling

1 15-oz can pure pumpkin (13/4 cups) 1 tsp grated peeled fresh ginger 1/4 tsp ground cinnamon 1/4 tsp freshly ground nutmeg Kosher salt 3 oz cream cheese, cubed 1 tsp pure vanilla extract 1 cup sweetened condensed milk

14

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G O O D H O U S E K E E P I N G .C O M

2 cups heavy cream, cold Sour cream and crushed ginger cookies, for serving 1. In medium saucepan, combine pumpkin, ginger, cinnamon, nutmeg and pinch of salt. Cook on medium, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 min.

2. Remove from heat and stir in cream cheese and vanilla until smooth. Transfer to bowl, then

stir in condensed milk. Let cool completely.

3. Using electric mixer, beat cream until medium peaks form. Fold in cream cheese mixture, then spoon into 4-oz jars. Chill until ready to serve. Makes 8 cups. Serve dolloped with sour cream and crushed ginger cookies if desired.

SERVES 16 About 195 cal, 14.5 g fat (9 g sat), 3 g pro, 55 mg sodium, 14 g carb, 1 g fiber

A PPLE PUMPK IN BU T TER Active 15 min .| Total 6 hr. 15 min.

21/2 lbs apples (we used Golden Delicious and Gala) 1 15-oz can pure pumpkin 2 tsp pumpkin pie spice 1/4 cup apple cider

Antonis Achilleos, food styling by Anna Helm Baxter, prop styling by Sarah Smart. Icon: Halfazebra Studio/Noun Project.

Pie Ice Cream

Ice cream: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart. Mousse: Mike Garten, food styling by Christine Albano, prop styling by Cate Geiger Kalus.

A: For pies and crumbles, a combo of sweet and tart apples that hold their shape, like Granny Smith, Golden Delicious, Fuji, Gala and Winesap. It’s important to go with a mixture of varieties, but make sure to include the perennially available Granny Smith, since its tartness prevents a dessert from getting too sweet.

Peel and core apples, then cut into 1-in. chunks. Transfer to 5- to 6-qt slow cooker and fold in pumpkin, pumpkin pie spice and cider. Cook on Low 6 hr., then let cool slightly.

Working in batches, puree until smooth.

PER 1/2-CUP SERVING: 80 cal, 0.5 g fat (0 g sat), 1 g pro, 5 mg sodium, 20 g carb, 3 g fiber

APPLE CIDER CARAMEL SAUCE

A PPLE CIDER C A R A MEL SAUCE Active 25 min. | Total 25 min.

APPLE PUMPKIN BUTTER

SPICE IT UP

Simmer 1/2 gallon apple cider with 1 orange peel, 4 star anises, 4 cloves and 2 cinnamon sticks for 20 min.

11/2 cups apple cider 1 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, cut into small pieces 1/2 cup heavy cream Kosher salt 1. In medium high-sided saucepan, bring cider to a boil, then reduce heat and simmer until reduced to about 1/4 cup, 10 to 15 min.

2. Add sugar, butter, cream, and 1/4 tsp salt and bring to a boil, then reduce heat and simmer vigorously, stirring occasionally, until thickened and shiny and candy thermometer reads between 225°F and 230°F, 7 to 10 min.

PER 1-TBSP SERVING: 95 cal, 5.5 g fat (3.5 g sat), 0 g pro, 25 mg sodium, 11 g carb, 0 g fiber

Fall Flavors

Q: WHICH KINDS OF APPLES ARE BEST FOR BAKING?

Apple cider makes everything taste better, from caramel sauce to pumpkin butter

Here’s the scoop: Make a tasty treat by swirling a slice of leftover pie into a pint of softened ice cream. Try cranberry-pear with vanilla, pumpkin with coffee or pecan with chocolate.

Make-Ahead Mousse

Get ready to fall in love: This light and creamy dessert is the ultimate no-bake pumpkin pie alternative. Gourd-ness gracious!

PUMPK IN SPICE MOUSSE Active 25 min. | Total 30 min. plus cooling and chilling

1 15-oz can pure pumpkin (13/4 cups) 1 tsp grated peeled fresh ginger 1/4 tsp ground cinnamon 1/4 tsp freshly ground nutmeg Kosher salt 3 oz cream cheese, cubed 1 tsp pure vanilla extract 1 cup sweetened condensed milk

14

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G O O D H O U S E K E E P I N G .C O M

2 cups heavy cream, cold Sour cream and crushed ginger cookies, for serving 1. In medium saucepan, combine pumpkin, ginger, cinnamon, nutmeg and pinch of salt. Cook on medium, stirring frequently until steaming heavily, darker in color and slightly thicker, about 5 min.

2. Remove from heat and stir in cream cheese and vanilla until smooth. Transfer to bowl, then

stir in condensed milk. Let cool completely.

3. Using electric mixer, beat cream until medium peaks form. Fold in cream cheese mixture, then spoon into 4-oz jars. Chill until ready to serve. Makes 8 cups. Serve dolloped with sour cream and crushed ginger cookies if desired.

SERVES 16 About 195 cal, 14.5 g fat (9 g sat), 3 g pro, 55 mg sodium, 14 g carb, 1 g fiber

A PPLE PUMPK IN BU T TER Active 15 min .| Total 6 hr. 15 min.

21/2 lbs apples (we used Golden Delicious and Gala) 1 15-oz can pure pumpkin 2 tsp pumpkin pie spice 1/4 cup apple cider

Antonis Achilleos, food styling by Anna Helm Baxter, prop styling by Sarah Smart. Icon: Halfazebra Studio/Noun Project.

Pie Ice Cream

Ice cream: Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart. Mousse: Mike Garten, food styling by Christine Albano, prop styling by Cate Geiger Kalus.

A: For pies and crumbles, a combo of sweet and tart apples that hold their shape, like Granny Smith, Golden Delicious, Fuji, Gala and Winesap. It’s important to go with a mixture of varieties, but make sure to include the perennially available Granny Smith, since its tartness prevents a dessert from getting too sweet.

Peel and core apples, then cut into 1-in. chunks. Transfer to 5- to 6-qt slow cooker and fold in pumpkin, pumpkin pie spice and cider. Cook on Low 6 hr., then let cool slightly.

Working in batches, puree until smooth.

PER 1/2-CUP SERVING: 80 cal, 0.5 g fat (0 g sat), 1 g pro, 5 mg sodium, 20 g carb, 3 g fiber

APPLE CIDER CARAMEL SAUCE

A PPLE CIDER C A R A MEL SAUCE Active 25 min. | Total 25 min.

APPLE PUMPKIN BUTTER

SPICE IT UP

Simmer 1/2 gallon apple cider with 1 orange peel, 4 star anises, 4 cloves and 2 cinnamon sticks for 20 min.

11/2 cups apple cider 1 cup packed dark brown sugar 1/2 cup (1 stick) unsalted butter, cut into small pieces 1/2 cup heavy cream Kosher salt 1. In medium high-sided saucepan, bring cider to a boil, then reduce heat and simmer until reduced to about 1/4 cup, 10 to 15 min.

2. Add sugar, butter, cream, and 1/4 tsp salt and bring to a boil, then reduce heat and simmer vigorously, stirring occasionally, until thickened and shiny and candy thermometer reads between 225°F and 230°F, 7 to 10 min.

PER 1-TBSP SERVING: 95 cal, 5.5 g fat (3.5 g sat), 0 g pro, 25 mg sodium, 11 g carb, 0 g fiber

Leftover Makeovers

3 cups whole milk 8 oz Gruyère cheese, coarsely grated 1/4 tsp cayenne Kosher salt and pepper 3 cups shredded leftover cooked turkey or chicken

You’ve mastered the turkey sammy.

Now try these tasty ways to reinvent all those extras.

Q

CR E A M Y T U R K E Y PA STA BA K E Active 30 min. | Total 1 hr.

4 Tbsp olive oil, divided, plus more for dish 8 oz mezze rigatoni 1 large onion, chopped 1 lb cremini mushrooms, quartered 2 large cloves garlic, finely chopped 2 Tbsp fresh thyme 4 cups spinach 1/2 cup fresh flat-leaf parsley, chopped 3 Tbsp all-purpose flour

I WANT TO UPGRADE MY SANDWICH — ANY IDEAS?

1984 Curried Turkey Salad Curry Powder + Celery + Mustard + Golden Raisins 1979 Cali Club Sliced Onions + Avocado + Hot Sauce

M ASHED POTATO SOUP Active 15 min. | Total 25 min.

2 Tbsp olive oil, plus more for serving 4 leeks (white and light green parts only), sliced into half-moons 2 cloves garlic, finely chopped 1 bulb fennel, cut into 1/4-in. pieces 1 stalk celery, thinly sliced Kosher salt and pepper 3 cups leftover mashed potatoes

16

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G O O D H O U S E K E E P I N G .C O M

6 cups low-sodium chicken broth 4 sprigs fresh thyme 1 bay leaf (optional) 1 Tbsp lemon juice (optional)

1. Heat oil in large pot on medium.

Add leeks, garlic, fennel and celery, season with 1/4 tsp salt and cook, covered, stirring occasionally, until very tender, 13 to 15 min.

2. Add mashed potatoes, broth, thyme and bay leaf and simmer,

stirring occasionally, until heated through, about 5 min.

3. Remove and discard thyme and bay leaf. Using immersion blender (or standard blender, in batches), puree soup until smooth. Stir in lemon juice and serve with cracked pepper and drizzle of oil if desired.

SERVES 4 About 370 cal, 16 g fat (6 g sat), 12 g pro, 785 mg sodium, 49 g carb, 6 g fiber

1998 Mango Melt Mango Chutney + Melted Brie

ST U FFING ME ATBA LLS Active 25 min. | Total 25 min.

1 large egg 1 clove garlic, pressed Kosher salt and pepper 1/4 cup flat-leaf parsley, chopped (optional) 1 cup leftover cooked stuffing, roughly chopped 1 lb ground beef 1 cup marinara sauce, warmed 4 thick slices bread, toasted Ricotta and/or grated Parmesan, for serving 1. Heat broiler. Line large rimmed baking sheet with nonstick foil.

In large bowl, whisk together egg, garlic, 2 Tbsp water and 1/4 tsp each salt and pepper; stir in parsley if using. Add stuffing and mix to combine. Add beef and mix to combine.

2. Form meat mixture into 11/2-in. balls (about 20 total) and place on prepared baking sheet. Broil until cooked through, 6 to 8 min.

3. Toss with marinara and spoon over toast. Dollop with ricotta and sprinkle with Parmesan if desired.

SERVES 4 About 405 cal, 19.5 g fat (7 g sat), 30 g pro, 690 mg sodium, 26 g carb, 4 g fiber

Mike Garten, food styling by Christine Albano, prop styling by Lis Engelhart.

A: At GH, we’ve always been obsessed with day-after turkey sammies. Here are some of our favorite combos through the years.

1. Heat oven to 400°F. Oil 3-qt or 9- by 13-in. casserole dish.

Cook pasta per pkg. directions.

2. Meanwhile, heat 2 Tbsp oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 min.

Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 min.

Stir in garlic and thyme and cook 1 min. Transfer to large bowl and toss with spinach and parsley.

3. Wipe out skillet and heat remaining 2 Tbsp oil on medium. Sprinkle flour over top and cook, stirring, 1 min. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 min. Remove from heat and add Gruyère, cayenne, 3/4 tsp salt and 1/4 tsp pepper; stir until cheese melts and sauce is just smooth.

4. Fold turkey and pasta into

cheese mixture and toss to coat.

Fold in spinach mixture.

5. Transfer to prepared dish. Bake until heated through, 10 to 12 min.

SERVES 6 About 610 cal, 28.5 g fat (11.5 g sat), 44 g pro, 660 mg sodium, 45 g carb, 3 g fiber

CR A N BER RY SAUCE H A N D PIES Active 15 min. | Total 30 min.

1 recipe Flaky Butter Pie Crust (recipe, page 12) 3 oz raspberries, halved if large 1/4 cup leftover cranberry sauce 1/2 tsp cornstarch 1 large egg, beaten

1/2 AD

Granulated sugar, for sprinkling

1/4 cup confectioners’ sugar,

for glaze if desired

1. Prepare pie crust recipe, shape into 2 rectangles instead of 1 disk and refrigerate as directed.

2. Heat oven to 400°F. Line baking sheet with parchment paper.

Working on lightly floured surface, roll 1 rectangle pie dough to 11- by 14-in. rectangle (about 1/16 in. thick).

Cut out twelve 21/2- by 4-in. rectangles, rerolling and cutting scraps as necessary and using second rectangle of dough as needed.

Arrange 6 rectangles on prepared baking sheet. Using fork, prick holes in remaining 6 rectangles.

3. In bowl, toss raspberries with cranberry sauce and cornstarch.

Spoon 1 heaping Tbsp cranberry mixture in center of each rectangle on sheet, leaving 1/2-in. border around edges. Lightly brush border with some egg. Top with pricked rectangles and press edges with fork to seal. Refrigerate 10 min.

4. Brush tops of tarts with remaining egg and sprinkle with granulated sugar. Bake until golden brown, 12 to 15 min. Transfer to wire rack to cool. If desired, whisk confectioners’ sugar with a little cold water until it’s drizzling consistency and drizzle over tops. To make ahead: Freeze unbaked tarts on baking sheet until firm, then transfer to freezer-safe bag for up to 1 month. Bake, from frozen, at 375°F until golden brown, 20 to 30 min.

MAKES 6 About 285 cal, 16.5 g fat (10 g sat), 4 g pro, 175 mg sodium, 31 g carb, 2 g fiber

Cr a n ber ry sauce h a n d pies Active 15 min. | Total 30 min.

1 recipe Flaky Butter Pie Crust (recipe, page tk) 3 oz raspberries, halved if large 1/4 cup leftover cranberry sauce 1/2 tsp cornstarch 1 large egg, beaten Granulated sugar, for sprinkling 1/4 cup confectioners’ sugar, for glaze if desired

Cr e a my t u r k e y pa sta ba k e Active 30 min. | Total 1 hr.

4 Tbsp olive oil, divided, plus more for dish 8 oz mezze rigatoni 1 large onion, chopped 1 lb cremini mushrooms, quartered 2 large cloves garlic, finely chopped 2 Tbsp fresh thyme 4 cups spinach 1/2 cup fresh flat-leaf parsley, chopped 3 Tbsp all-purpose flour 3 cups whole milk 8 oz Gruyère cheese, coarsely grated 1/4 tsp cayenne Kosher salt and pepper 3 cups shredded leftover cooked turkey or chicken 1. Heat oven to 400°F. Oil 3-qt or 9- by 13-in. casserole dish. Cook pasta per pkg. directions.

2. Meanwhile, heat 2 Tbsp oil in large skillet on medium. Add onion and cook, covered, stirring occasionally, until tender, 6 to 8 min.

Add mushrooms and cook, tossing occasionally, until tender, 5 to 6 min.

Stir in garlic and thyme and cook 1 min. Transfer to large bowl and toss

with spinach and parsley.

3. Wipe out skillet and heat remaining 2 Tbsp oil on medium. Sprinkle flour over top and cook, stirring, 1 min. Gradually whisk in milk. Simmer, whisking often, until thickened, 4 to 5 min. Remove from heat and add Gruyère, cayenne, 3/4 tsp salt and 1/4 tsp pepper; stir until cheese melts and sauce is just smooth.

4. Fold turkey and pasta into cheese mixture and toss to coat.

Fold in spinach mixture.

5. Transfer to prepared dish. Bake until heated through, 10 to 12 min.

Serves 6 About 610 cal, 28.5 g fat (11.5 g sat), 44 g pro, 660 mg sodium, 45 g carb, 3 g fiber

1. Prepare pie crust recipe, shape into 2 rectangles instead of 1 disk, and refrigerate as directed.

2. Heat oven to 400°F. Line a baking sheet with parchment paper.

Working on lightly floured surface, roll 1 rectangle pie dough to 11by 14-in. rectangle (about 1/16 in. thick). Cut out twelve 21/2- by 4-in. rectangles, rerolling and cutting scraps as necessary and using second rectangle dough as needed.

Arrange 6 rectangles on prepared baking sheet. Using a fork, prick holes in remaining 6 rectangles.

3. In bowl, toss raspberries with cranberry sauce and cornstarch.

Spoon 1 heaping tablespoon cranberry mixture in center of each rectangle on sheet, leaving 1/2-in. border around edges. Lightly brush border with some egg. Top with pricked rectangles and press edges with a fork to seal. Refrigerate 10 min.

4. Brush tops of tarts with remaining egg and sprinkle with granulated sugar. Bake until golden brown, 12 to 15 min. Transfer to wire rack to cool. If desired, whisk confectioners’ sugar with a little cold water until drizzling consistency and drizzle over tops. Make Ahead: Freeze unbaked tarts on baking sheet until firm, then transfer to freezer-safe bag for up to 1 month.

Bake, from frozen, at 375°F until golden brown, 20 to 30 min.

MAKES 6 About 285 cal, 16.5 g fat (10 g sat), 4 g pro, 175 mg sodium, 31 g carb, 2 g fiber

T r y t h e Pa p e r P l at e T r i c k .

Stash a paper plate close to the microwave to use as a cover when reheating. It’s sturdier and catches splatters better than a paper towel and makes for easy (or no) cleanup. Afterward, just wipe away light soil and reuse.

GATHER ’ROUND

SET THE

Perfect Table Whether you’re planning a fancy dinner party or you just want to wow your in-laws, follow these steps for an impressive spread.

Layer the plates

MOVE THE FEAST

Each table setting gets a dinner plate, a salad plate and, if you’re serving soup, a soup bowl. Set bread plates to the left of the dinner plates and above the forks.

Your yard is the ideal setting for a memorable meal.

1

SET THE TABLE.

2

HANG LIGHTS.

3

ADD GREENERY.

Use a picnic table or bring out a table from the house. An eclectic mix of benches and chairs will have everyone sitting pretty.

Set the mood with plenty of candles, lanterns and string lights. The glow will add to the ambience.

Decorate with seasonal touches like fall leaves and gourds. Raid the local farmers’ market for the best selection!

See page 26 for more alfresco ideas.

Outdoor table: Quentin Bacon. Table setting: Mike Garten. Food styling by Kate Merker. Prop styling by Cate Geiger Kalus.

Outdoors

Choose napkin placement.

Arrange crisp linens to the left of the forks or in the centers of the dinner plates.

Focus on flatware.

Make room for glasses.

Arrange these in the order used, beginning farther from the plate.

Forks go on the left, knives (cutting edges facing the plate) and spoons on the right. If needed, soup spoons go to the right of the knives. Rest butter knives on the bread plates. If you’re not tight on space, dessert forks and spoons can be placed horizontally above the dinner plates, facing in opposite directions. Otherwise, bring them out with the sweet stuff — along with teaspoons for post-dinner coffee or tea.

If you’re sticking with one type of wine all night, place the stemware slightly above the dinner knives. Set water glasses to the left of wineglasses. Is it a pairing menu? Place extra wineglasses to the right of the primary ones.

G O O D H O U S E K E E P I N G .C O M

•

19

GATHER ’ROUND

SET THE

Perfect Table Whether you’re planning a fancy dinner party or you just want to wow your in-laws, follow these steps for an impressive spread.

Layer the plates

MOVE THE FEAST

Each table setting gets a dinner plate, a salad plate and, if you’re serving soup, a soup bowl. Set bread plates to the left of the dinner plates and above the forks.

Your yard is the ideal setting for a memorable meal.

1

SET THE TABLE.

2

HANG LIGHTS.

3

ADD GREENERY.

Use a picnic table or bring out a table from the house. An eclectic mix of benches and chairs will have everyone sitting pretty.

Set the mood with plenty of candles, lanterns and string lights. The glow will add to the ambience.

Decorate with seasonal touches like fall leaves and gourds. Raid the local farmers’ market for the best selection!

See page 26 for more alfresco ideas.

Outdoor table: Quentin Bacon. Table setting: Mike Garten. Food styling by Kate Merker. Prop styling by Cate Geiger Kalus.

Outdoors

Choose napkin placement.

Arrange crisp linens to the left of the forks or in the centers of the dinner plates.

Focus on flatware.

Make room for glasses.

Arrange these in the order used, beginning farther from the plate.

Forks go on the left, knives (cutting edges facing the plate) and spoons on the right. If needed, soup spoons go to the right of the knives. Rest butter knives on the bread plates. If you’re not tight on space, dessert forks and spoons can be placed horizontally above the dinner plates, facing in opposite directions. Otherwise, bring them out with the sweet stuff — along with teaspoons for post-dinner coffee or tea.

If you’re sticking with one type of wine all night, place the stemware slightly above the dinner knives. Set water glasses to the left of wineglasses. Is it a pairing menu? Place extra wineglasses to the right of the primary ones.

G O O D H O U S E K E E P I N G .C O M

•

19

MAKE IT

Personal

Easy, Clever DIYs

H OW TO TAC K L E

SEASONAL STAINS

Marking your guests’ seats (so what if your “guests” are the people who live in your house?) can make even the most casually set table feel special.

Save your tablecloth and other washable fabrics from these mess makers in just a few steps.

Candle Wax

FIVE-SECOND NAME CARD Wash the skin of a pomegranate (a piece of citrus works too) and write the name on it with a paint marker.

Let the wax cool or hold a plastic bag of ice against it. Gently pry off the hardened wax with a spoon or dull knife. Place the fabric between paper towels and press with a warm, dry (no steam) iron, rotating the towels as they absorb wax. Rub in liquid detergent. Wash in warm or hot water with fabric-safe bleach.

FANCY FARMHOUSE Dress up everyday white plates with linen napkins, unique utensils and greenery (like this silver dollar eucalyptus) loosely scattered on the table.

SPREAD THE LOVE Leave a blank card (with the guest’s name in the return address area of the envelope) at each seat to encourage them to send gratitude to a loved one via snail mail.

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Mike Garten. Food styling by Barrett Washburne. Prop styling by Cate Geiger Kalus.

Pumpkin

NAPKIN NOTES Loosely knot a linen napkin and tuck in a strip of paper with the name on it (if you’re not pressed for time, you can even add a quick message to the back!).

Scrape off excess and flush with cold water.

Rub in liquid laundry detergent or a pretreater.

Wait five minutes, then wash with a fabric-safe bleach in the hottest water that’s safe.

FORAGED FREEBIE Make a card holder by binding two twigs together with twine; finish by adding the name on card stock.

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Cranberry Sauce Rinse with cold water.

Soak 15 minutes in a mix of 1 Tbsp white vinegar and 1/2 tsp liquid detergent in 1 qt cool water.

Launder as usual in warm water with fabricsafe bleach.

Pine Tree Sap

Soak in rubbing alcohol to soften, then gently peel off what you can.

Work in more alcohol to dissolve any remaining stain. Rinse. Rub in pretreater, and wash in the warmest water that’s safe.

Apple Cider

Flush with cold water.

Work in liquid laundry detergent or a pretreater and wash in warm (or, if safe, hot) water. If the stain remains, rewash and add a fabric-safe bleach.

Easy, Clever DIYs

five-second name card Wash the skin of a pomegranate (a piece of citrus works too!) and write the name on it with a paint marker.

Napkin notes Loosely knot linen napkins and tuck a strip of paper with the name on it (and if you’re not pressed for time, you can even add a quick message to the back!).

H ow to Tac k l e

seasonal stains

Save your tablecloth and other washable fabrics from these mess makers in just a few steps.

Candle Wax

Let the wax cool or hold a plastic bag of ice against it.

Gently pry off the hardened wax with a spoon or dull knife. Place the fabric between paper towels and press with a warm, dry (no-steam) iron, rotating the towels as they absorb wax.

Rub in liquid detergent.

Wash in warm or hot water with fabric-safe bleach.

Pumpkin

Scrape off excess and flush with cold water. Rub in liquid laundry detergent or a pretreater.

Wait five minutes, then wash in the hottest water that’s safe with a fabric-safe bleach.

Cranberry Sauce

Rinse with cold water.

Soak 15 minutes in a mix of 1 Tbsp white vinegar

foraged freebie Make a cardholder by binding two twigs together with twine, and finish with the name on card stock. and 1/2 tsp liquid detergent in 1 qt cool water.

Launder as usual in warm water with fabric-safe bleach.

Pine Tree Sap

Soak in rubbing alcohol to soften, then gently peel off what you can.

Work in more alcohol to dissolve any remaining stain. Rinse. Rub in pretreater, and wash in

the warmest water that’s safe.

Apple Cider

Flush with cold water.

Work in liquid laundry detergent or a pretreater, and wash in warm or, if safe, hot water. If the stain remains, rewash and add in a fabric-safe bleach.

THE KIDS’ TABLE

Crafting Gratitude When children are thankful, they’re not just less whiny: It turns out kids who count their blessings tend to be more optimistic and satisfied with their lives, one study found.

Make this super-easy spinning “pie” chart to help them pinpoint what they’re thankful for.

Also, a simple “turkey leg” place card will make them appreciate that they scored you as a parent (it’s stuffed with candy!).

H E L P K I DS F E E L

COUNT YOUR

THANKFUL ALL YEAR!

blessings

Check out these ideas from GH Humanitarian Seal star WE (we .org), an organization that makes doing good easy.

Turn your 30-days-of-gratitude Facebook posts into a meaningful display on your wall. Outfit an empty frame with horizontal lengths of twine and clip on numbered leaves (we used a gold paint marker and stencils).

Each day of November, write something you’re grateful for on a paper tag and put it behind the leaf that displays that date.

Reward Gratitude

GRATITUDE PIE

Cut out a construction paper circle (try orange for a “pumpkin” pie!) the same size as the interior circle on a paper plate. Attach to the plate using a brass fastener (from an office-supply store), then cut out a “slice” of pie.

Write a prompt, like I’m thankful for…, along the top and encourage kids to write responses as they rotate the “slice” around the pie.

TURKEY LEG PLACE CARD

Stuff a brown paper bag with candy, popcorn or other goodies. Tape the opening shut and wrap a piece of white paper that’s been frayed at the edges around the end. Finish by adding the child’s name.

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Put a Pause on Buying

Ask your family to commit to an entire week without excess spending. For example, eat in and play board games instead of your usual Friday night dinner-and-a-movie ritual. You’ll have just as much fun, and your children will appreciate the luxury of a night out even more.

Create a Capsule

Each year on the same day (say, a birthday or a special anniversary), have your child write what they are thankful for on a slip of paper.

Date it, slip it in a plastic bag and bury it in the backyard, says Kielburger. A year later, dig it up. Repeat year after year and watch the gratitude grow!

Gratitude: Danielle Daly. Blessings: Danielle Daly. Craft and prop styling by Helen Quinn.

How-to

Put out an empty jar, suggests WE cofounder Craig Kielburger.

Whenever your child shows they’re thankful to you or someone else, drop a marble in the jar.

When it’s full, take them out for a treat.

Swap in ornaments to create an Advent calendar in December.

THE KIDS’ TABLE

Crafting Gratitude When children are thankful, they’re not just less whiny: It turns out kids who count their blessings tend to be more optimistic and satisfied with their lives, one study found.

Make this super-easy spinning “pie” chart to help them pinpoint what they’re thankful for.

Also, a simple “turkey leg” place card will make them appreciate that they scored you as a parent (it’s stuffed with candy!).

H E L P K I DS F E E L

COUNT YOUR

THANKFUL ALL YEAR!

blessings

Check out these ideas from GH Humanitarian Seal star WE (we .org), an organization that makes doing good easy.

Turn your 30-days-of-gratitude Facebook posts into a meaningful display on your wall. Outfit an empty frame with horizontal lengths of twine and clip on numbered leaves (we used a gold paint marker and stencils).

Each day of November, write something you’re grateful for on a paper tag and put it behind the leaf that displays that date.

Reward Gratitude

GRATITUDE PIE

Cut out a construction paper circle (try orange for a “pumpkin” pie!) the same size as the interior circle on a paper plate. Attach to the plate using a brass fastener (from an office-supply store), then cut out a “slice” of pie.

Write a prompt, like I’m thankful for…, along the top and encourage kids to write responses as they rotate the “slice” around the pie.

TURKEY LEG PLACE CARD

Stuff a brown paper bag with candy, popcorn or other goodies. Tape the opening shut and wrap a piece of white paper that’s been frayed at the edges around the end. Finish by adding the child’s name.

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G O O D H O U S E K E E P I N G .C O M

Put a Pause on Buying

Ask your family to commit to an entire week without excess spending. For example, eat in and play board games instead of your usual Friday night dinner-and-a-movie ritual. You’ll have just as much fun, and your children will appreciate the luxury of a night out even more.

Create a Capsule

Each year on the same day (say, a birthday or a special anniversary), have your child write what they are thankful for on a slip of paper.

Date it, slip it in a plastic bag and bury it in the backyard, says Kielburger. A year later, dig it up. Repeat year after year and watch the gratitude grow!

Gratitude: Danielle Daly. Blessings: Danielle Daly. Craft and prop styling by Helen Quinn.

How-to

Put out an empty jar, suggests WE cofounder Craig Kielburger.

Whenever your child shows they’re thankful to you or someone else, drop a marble in the jar.

When it’s full, take them out for a treat.

Swap in ornaments to create an Advent calendar in December.

Sparkling Kitchen Use these shortcuts to tackle any last-minute chaos in your cooking zone.

CLEAR THE COUNTER. Stash mail, paper and rarely used small appliances (like a juicer) in designated drawers or cupboards. Use a cleanser to wipe the surface.

SPOT-CLEAN THE STOVE. Take care of stovetop spills and grease on the door handle or inside the glass door with a wet sponge and a dash of baking soda (easier to rinse off than a sudsy cleanser). Wipe up crumbs, then liberally spritz burned-on food with ammonia from a spray bottle.

Rinse well with warm water. Next, sprinkle on baking soda and add a few drops of white vinegar. Let it bubble for a minute or two before whisking away the grime with a scrub sponge.

LOAD THE DISHWASHER. Stop pretending you’re going to rinse dishes piling up in the sink — load them into the dishwasher now. Run water over drippy detergent bottles and wipe dry, then stick them — along with brushes, pot scrubbers and rubber gloves — under the sink.

When all is relocated, wipe around the basin and over the faucet and counters with a cloth.

GRAB THE MOP. Use a sweeper with disposable cloths, like GH Seal holder Swiffer, to pick up crumbs, dust and hair from the floor. GH tip: Keep a damp paper towel in one hand to zap stains so you won’t have to stop along the way.

SPEED-CLEANING S EC R ETS

MASTER THE MESS

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G O O D H O U S E K E E P I N G .C O M

Fridge Makeover

If it looks as if a tornado has touched down after every meal, reduce cleanup with these simple solutions.

Your fridge is about to be packed to the gills — here’s how to keep it neat, tidy and efficient.

Lay down a “mat.”

Before a messy cooking project like frying wings or making pizza or pasta, place a large old towel on the floor. It will catch any spills or grease splatters so you won’t have to scrub. When dinner’s ready, carefully take the towel outside and shake it out, then toss it in the wash.

1

2

3

Empty your fridge completely and wipe it down. As you remove everything, group similar items into categories like condiments, beverages, vegetables, fruit, uncooked meat, etc. Then throw out anything that’s expired, moldy or funny-smelling.

Fancy, cool-shaped storage boxes look nice at the market, but in your refrigerator at home, all those shapes and sizes can hog space. Find a style you like and stick with it. Buying from the same product line will ensure that all your containers exist (and stack) harmoniously.

Stow produce in crisper drawers and store snack items like cheese sticks and hummus packs together in the deli drawer. Everything will fit better, creating more usable space. Keep perishables (like eggs) in their packages so you can track expiration dates.

4

5

6

Line shelves and drawers with colorful liners for a fun (and functional) pop of color.

Wipeable surfaces make cleaning up leaks, messes and spills super simple.

Give guests a road map to follow when searching for appetizers or putting away leftovers by labeling “zones” with stickers for things like beverages, leftovers and meal prep. That way, everyone in your home will be gently reminded where to put things back.

CLEAN IT, KEEP IT, TOSS IT.

GROUP POPULAR COMBOS IN BINS.

We’re talking deli meat, cheeses and condiments for sandwiches or diced veggies and teriyaki sauce for stir-fries. Placing them together in see-through bins will make them easier to access. Plus, you won’t have to go to the fridge multiple times or bundle things in your arms when prepping meals.

Put cleaners in an easy-toreach place.

Use a lazy Susan to corral dish liquids and other products under your kitchen sink. Not only will it make them easy to access, but a plastic turn­table with a lip catches drips and is easy to clean.

GH LAB PICK: OXO GOOD GRIPS 16" TURNTABLE, $17, OXO.COM

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Keep a mini vacuum close by.

Stash a lightweight stick vacuum in the closet nearest your kitchen.

Not just for carpet and rugs, it’s perfect for quickly handling dry spills on tile and laminate floors.

GH LAB PICK: BESTEK CORDED STICK VACUUM CLEANER, $41, WALMART .COM

24

YOUR GUIDE TO A

Mike Garten.

FAST FIXES FOR A

STICK TO ONE STYLE.

ADD SOME STYLE.

PUT GROCERIES IN THE RIGHT PLACE.

LABEL ZONES.

Your guide to a

Fridge Makeover Your fridge is about to be packed to the gills — here’s how to keep it neat, tidy and efficient.

1

2

3

Empty your fridge completely and wipe it down. As you remove everything, group similar items into categories like condiments, beverages, vegetables, fruit, uncooked meat, etc. Then throw out anything that’s expired, moldy or funny-smelling.

Fancy, cool-shaped storage boxes look nice at the market, but in your refrigerator at home, all those shapes and sizes can hog space. Find a style you like and stick with it. Buying from the same product line ensures that all your containers exist (and stack) harmoniously.

Stow produce in crisper drawers, and store snack items, like cheese sticks and hummus packs, together in the deli drawer. Everything will fit better, creating more usable space. Keep perishables (like eggs) in their packages so you can track expiration dates.

Clean it, Keep it, Toss it.

4

group popular COMBOS in binS.

We’re talking deli meat, cheeses and condiments for sandwiches or diced veggies and teriyaki sauce for stir-fries. Placing them together in see-through bins will make them easier to access. Plus, you won’t have to go to the fridge multiple times or bundle things in your arms when prepping meals.

Stick to one style.

put groceries in the right place.

5

6

Line shelves and drawers with colorful liners for a fun (and functional) pop of color.

Wipeable surfaces make cleaning up leaks, messes and spills super simple.

Give guests a road map to follow when searching for appetizers or putting away leftovers by labeling “zones” with stickers for things like beverages, leftovers and meal prep. That way, everyone in your home will be gently reminded where to put things back.

add some style.

label zones.

GIVE THANKS

CREATE ROCKIN’ PLACE CARDS. Paint smooth stones with gold craft paint, then write on guests’ names with a metallic marker to give a woodsy accent to your fall table-scape.

Under the

Stars

Take the celebration outside with a rustic candlelit gathering for which setup is as easy as pumpkin pie.

STRING UP THE LIGHTS. Soft frosted bulbs help set the mood.

PRO TIP: Plant posts in the ground on either end of the table, then use to attach string lights. GH Seal holder Balsam Hill has a range of LED lights.

BRING OUT YOUR BEST SETTINGS. Use your favorite linens, platters and plates to create a cozy-chic alfresco scene (we even carried out the dining room table!). Warm it up with snuggly pillows, faux-fur throws and a pretty accent rug.

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G O O D H O U S E K E E P I N G .C O M

Mike Garten. Food styling by Michael Pederson. Prop styling by Cate Geiger Kalus.

RUNNERS UP! Use a unique rustic runner to create a cozy yet elegant feel.

Some ideas…

LIGHT IT UP Skip a fabric runner altogether and instead place lanterns and vases filled with seasonal greenery down the length of the table.

TRY A RUG Add texture and autumnal color by swapping out a tablecloth for a skinny vintage carpet along the center of the table.

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PILE IT ON Lay down a burlap runner and stack it with fresh flowers, succulents, pomegranates and amber or vintage candlesticks.

GO SUPER WOODSY Cover a dried moss runner (you can buy one online) with a variety of succulents and tea lights.

Create rockin’ place cardS. Paint smooth stones with gold craft paint, then write on guests’ names with metallic marker to give a woodsy accent to your fall table-scape.

String Up the lights.

Soft, frosted bulbs help set the mood.

Pro tip: Plant posts in the ground on either end of the table, then use to attach string lights. GH Seal holder Balsam Hill has a range of LED lights.

Runners up!

Use a unique, rustic runner to create a cozy yet elegant feel.

Some ideas...

Light it Up Skip a fabric runner altogether and instead place lanterns and vases filled with seasonal greenery down the length of the table.

Try a rug Add texture and autumnal color by swapping out a tablecloth for a skinny vintage carpet laid along the center of your table.

Pile it on Lay down a burlap runner and stack it with fresh flowers, succulents, pomegranates and amber or vintage candlesticks

Go super woodsy Cover a dried moss runner (you can buy them online) with a variety of succulents and tea lights.

DECK IT ALL!

MAKE YOUR PORCH MORE FESTIVE. Stack two wreaths on the front door and connect them with fishing line. Add bows, birch logs, warm blankets and other hits of cheer.

DREAMING OF A

Green Christmas

Pretty new ways to use evergreens in every room — and tips for greening up the planet too!

HOW TO

BUY GARLAND IN BULK

H A N G YO U R O U T D O O R D ECO R AT I O N S SA F E LY

Stock up on live greens, whether from a tree farm or a store like Costco, so you’ll have enough to drape on surfaces throughout the house.

Table: Mike Garten. Door: Stacey Brandford.

Fireplace: Stacey Brandford.

Go for plastic hooks.

When they’re used to hang lights, metal hooks or nails can damage wires. We like Command Outdoor Light Clips.

TURN A WREATH INTO A CHANDELIER. Using a hook and ribbon, suspend greens from the ceiling above your table. Love the look but have a permanent light fixture?

Drape pine boughs around the frame and secure them with ribbon.

Avoid extension cords.

Instead, choose a surge protector labeled “ULapproved,” and be sure the sum of the wattage of your devices does not exceed the rating on the package.

Pick LED lights labeled for outdoors. They last

longer and use less energy than traditional incandescent string lights, and outdoor versions stand up better to wind and weather.

Find a friend. Hang lights

with someone who can pass you supplies and keep a ladder steady for you. (Make sure it’s a nonconductive fiberglass ladder, since you’ll be close to electricity.)

DECK IT ALL!

MAKE YOUR PORCH MORE FESTIVE. Stack two wreaths on the front door and connect them with fishing line. Add bows, birch logs, warm blankets and other hits of cheer.

DREAMING OF A

Green Christmas

Pretty new ways to use evergreens in every room — and tips for greening up the planet too!

HOW TO

BUY GARLAND IN BULK

H A N G YO U R O U T D O O R D ECO R AT I O N S SA F E LY

Stock up on live greens, whether from a tree farm or a store like Costco, so you’ll have enough to drape on surfaces throughout the house.

Table: Mike Garten. Door: Stacey Brandford.

Fireplace: Stacey Brandford.

Go for plastic hooks.

When they’re used to hang lights, metal hooks or nails can damage wires. We like Command Outdoor Light Clips.

TURN A WREATH INTO A CHANDELIER. Using a hook and ribbon, suspend greens from the ceiling above your table. Love the look but have a permanent light fixture?

Drape pine boughs around the frame and secure them with ribbon.

Avoid extension cords.

Instead, choose a surge protector labeled “ULapproved,” and be sure the sum of the wattage of your devices does not exceed the rating on the package.

Pick LED lights labeled for outdoors. They last

longer and use less energy than traditional incandescent string lights, and outdoor versions stand up better to wind and weather.

Find a friend. Hang lights

with someone who can pass you supplies and keep a ladder steady for you. (Make sure it’s a nonconductive fiberglass ladder, since you’ll be close to electricity.)

CREATIVE

GARLAND Which is better for the planet? The American Christmas Tree Association (it’s a thing!) conducted a comprehensive tree life cycle assessment. We got the dirt

#teamreal Chopping down

the real thing isn’t as harmful as you might think: Producing an artificial tree takes about eight times as much energy as growing a live one.

That said, skip the gas-guzzling trip to some wooded wonderland and buy local. When it’s time to toss it, compost the tree or ask your town’s waste authority for eco-friendly disposal options.

#Teamfake An artificial tree can have less of an environmental impact, but there’s a contingency clause: You have to keep it around for a minimum of two years (ideally up to nine), the ACTA study reports.

Gotta toss it sooner? Please avoid the landfill and donate “gently used” trees to the Salvation Army, Goodwill or another charity instead.

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Q

Wreaths

Anything

WISPY & WHIMSICAL

Hang greens with Command hooks to lend cheer to any (or every!) doorframe and banister.

HOW-TO Soak foam wreath in water for five minutes; hang it on a long piece of fishing line. Cut leaves off branches and stick into wreath, all pointing in the same direction, until foam is covered.

Paint select leaves with silver or gold.

Loop fishing line to hang.

HOW-TO Form a garland (ours was five feet long) by wiring branches together (overlap by four to six inches), making sure all point in the same direction. Shape into a circle and secure with wire. Add baby’s breath sprigs and your fave miniature creature.

— D O N N A F.

Be direct. Dropping

STEEL M AGNOLIAS YOU’LL NEED Magnolia branches, a florist’s-foam wreath, garden shears, silver acrylic paint, a paintbrush, fishing line (60 to 90 minutes)

YOU’LL NEED Cedar branches, thin wire, garden shears, baby’s breath (45 minutes)

My in-laws never ask for input when buying presents for our kids, and we wind up with duplicates.

How can I politely give some guidance?

hints (“Wow, we are buried under all the toys the kids have!”) doesn’t always work.

Instead, address the problem head-on, couching your feedback in gratitude: “You are so generous! We’re cutting back this year, but we know Jake would love to go to a basketball game with you.” If they won’t rein in the stuffgiving, get the kids to agree that each holiday season they’ll donate toys they’ve outgrown.

CLEVER USES FOR

Even not-so-craftsy decorators can master these simple stunners.

CANDY CANE STRIPES

M AGICAL FOR EST

YOU’LL NEED A Styrofoam wreath, two to three boxes of straws, glue, scissors (60 minutes)

YOU’LL NEED A faux wreath, artificial snow, bottle-brush trees, wire, spray adhesive (15 to 20 minutes)

HOW-TO Glue straws side-by-side on wreath, starting about an inch inside inner edge (put a round object like drinking glass or a roll of tape in the middle as a guide). For the second layer, cut remaining straws in half and glue on top of first layer.

HOW-TO Wrap wire around bases of mini trees and attach to the wreath (dabbing hot glue on the bottoms will help them stay upright). Spray adhesive all over the wreath, then sprinkle with artificial snow.

Hang on a sturdy hook.

RIBBON

Give those gift bows a second life!

Hang pictures

Use ribbon instead of wire as a hanger on the back of a light frame. Or make the ribbon visible by looping it around a hook or nail as the picture hangs below.

Add flair to a zipper Tie a piece of ribbon to a zipper pull for a pop of color on your purse or gym bag and to make it easier to open and close.

DIY a tape measure

To measure a round object, wrap ribbon around its circumference, mark the length, and stretch it over a ruler or yardstick.

Bundle sheet sets

Corral matching pillowcases and fitted and flat sheets in the linen closet to save time making beds.

Organize your keys

Garland: Mike Garten. Christmas trees: Getty Images. Wreaths: Mike Garten, craft styling by Cate Geiger Kalus and Alyssa Longobucco.

the tree debate

Did You Know?

If every family reused just two feet of ribbon, the cloth saved could tie a bow around the earth.

1/4 ad

Pick a different color of ribbon to use as a key chain for every spare set so you can easily tell which keys go where.

Creative

Wreaths

Even not-so-craftsy decorators can master these simple stunners.

Wispy & Whimsical you’ll need Cedar branches, thin wire, garden shears, baby’s breath (45 minutes) how-to Form a garland (ours was five feet long) by wiring branches together (overlap about four to six inches), making sure all point in same direction. Shape into circle and secure with wire. Add baby’s breath sprigs and your fave miniature creature.

Did You Know?

steel m agnolias you’ll need Magnolia branches, a florist’s-foam wreath, garden shears, silver acrylic paint, a paintbrush, fishing line (60 to 90 minutes) how-to Soak foam wreath in water for five minutes; hang on long piece of fishing line. Cut leaves off branches and stick into wreath, all pointing in same direction, until foam is covered. Paint select leaves with silver or gold. Loop fishing line to hang.

candy cane stripes

m agica l for est

you’ll need A Styrofoam wreath, two to three boxes of straws, glue, scissors (60 minutes)

you’ll need A faux wreath, artificial snow, bottle-brush trees, wire, spray adhesive (15 to 20 minutes)

how-to Glue straws side-by-side on wreath, starting about an inch inside inner edge (put round object like drinking glass or roll of tape in middle as a guide). For second layer, cut remaining straws in half and glue on top of first layer.

how-to Wrap wire around bases of mini trees and attach to wreath (dabbing hot glue on bottoms will help them stay upright). Spray adhesive all over wreath, then sprinkle with artificial snow. Hang on sturdy hook.

If every family reused just two feet of ribbon, the cloth saved could tie a bow around the Earth.

Clever Uses for

ribbon

Give those gift bows a second life!

Hang pictures

Use ribbon instead of wire as a hanger on the back of a light frame. Or make the ribbon visible by looping it around a hook or nail as the picture hangs below.

Add flair to a zipper Tie a piece of ribbon to a zipper pull for a pop of color on your purse or gym bag and to make it easier to open and close.

DIY a tape measure To measure a round object, wrap ribbon around its circumference, mark the length, and stretch over a ruler or yardstick.

Bundle sheet sets

Corral matching pillowcases and fitted and flat sheets in the linen closet to save time making beds.

Organize your keys Pick a different color of ribbon to use as a key chain for every spare set, so you can easily tell which keys go where.

MERRY MINI MEMORABLE

Mantels

People gather around them for everything from parties to gift opening, so offer something gorgeous to look at.

Touches

100 lights About how many you’ll need for every foot and a half of tree height. For a superbright look, double or triple this.

LET IT (BE) SNOW.

Going for a real winter wonderland vibe? Use small wreaths and fallen branches to give every nook and cranny festive flair.

Mix pieces in different creamy white tones and textures.

There are always extra ones. Hang them over the fireplace on a ribbon (secured with hooks at the ends) so they can catch the light.

Surprising Pet Hazards These holiday staples could harm your furry friends.

32

•

G O O D H O U S E K E E P I N G .C O M

TINSEL

Sure it’s shiny, but it’s not a cat toy! A single strand can become tangled in a cat’s intestines, causing serious damage.

HOLLY & MISTLETOE

Though poinsettias get bad PR (and yes, ingesting them can bring on a bellyache or worse), these leaves and berries are toxic to dogs and cats too.

CANDY CANES

Their tricky shape and wrapper can make these a choking hazard. Even scarier: Sugar-free ones made with xylitol are poisonous to dogs.

Spruce up an entryway or a bare corner with evergreen branches in an oversize jar. Got a small apartment?

It's a great alternative to a traditional tree!

Bookshelf: Mike Garten. Table: Sian Richards.

DISPLAY PRETTY ORNAMENTS.

Mantel with stockings: Mike Garten. Mantel with ornaments: Sian Richards.

DECK THE HALL TABLE.

REPURPOSE HOUSEHOLD ITEMS TO STORE DECORATIONS.

DRESS UP A BOOKSHELF. Wrap boxes with craft paper and add a variety of coordinating accents. Finish with a sprinkling of sprigs and small hanging evergreen rings.

1. Pack ornaments in egg cartons or plastic cups lined with tissue paper or paper towels. 2. Wrap Christmas light strings around a piece of cardboard or a hanger so they won’t get tangled.

MERRY MINI MEMORABLE

Mantels

People gather around them for everything from parties to gift opening, so offer something gorgeous to look at.

Touches

100 lights About how many you’ll need for every foot and a half of tree height. For a superbright look, double or triple this.

LET IT (BE) SNOW.

Going for a real winter wonderland vibe? Use small wreaths and fallen branches to give every nook and cranny festive flair.

Mix pieces in different creamy white tones and textures.

There are always extra ones. Hang them over the fireplace on a ribbon (secured with hooks at the ends) so they can catch the light.

Surprising Pet Hazards These holiday staples could harm your furry friends.

32

•

G O O D H O U S E K E E P I N G .C O M

TINSEL

Sure it’s shiny, but it’s not a cat toy! A single strand can become tangled in a cat’s intestines, causing serious damage.

HOLLY & MISTLETOE

Though poinsettias get bad PR (and yes, ingesting them can bring on a bellyache or worse), these leaves and berries are toxic to dogs and cats too.

CANDY CANES

Their tricky shape and wrapper can make these a choking hazard. Even scarier: Sugar-free ones made with xylitol are poisonous to dogs.

Spruce up an entryway or a bare corner with evergreen branches in an oversize jar. Got a small apartment?

It's a great alternative to a traditional tree!

Bookshelf: Mike Garten. Table: Sian Richards.

DISPLAY PRETTY ORNAMENTS.

Mantel with stockings: Mike Garten. Mantel with ornaments: Sian Richards.

DECK THE HALL TABLE.

REPURPOSE HOUSEHOLD ITEMS TO STORE DECORATIONS.

DRESS UP A BOOKSHELF. Wrap boxes with craft paper and add a variety of coordinating accents. Finish with a sprinkling of sprigs and small hanging evergreen rings.

1. Pack ornaments in egg cartons or plastic cups lined with tissue paper or paper towels. 2. Wrap Christmas light strings around a piece of cardboard or a hanger so they won’t get tangled.

HOME ,

1 Wreath, 3 Ways

Sweet Homes

Use a ring-shaped cutter, then decorate your cookie with candies small fingers can apply with icing.

Start with a no-bake kit, then get right to the fun part: decorating your prefab gingerbread house with candies, icing, cookies and more.

PR ETZEL LOGS

Use a serrated knife to “saw” the rods.

SILV ER WA LK WAY

Pave a path: Glue dragée candies to cookies with icing.

•

G O O D H O U S E K E E P I N G .C O M

Gingerbread houses: Marcus Nilsson. Food styling by Sara Neumeier. Prop styling by Philippa Brathwaite. Red-Green Candy Wreath: Philip Friedman/Studio D.

Frost the roof.

Pipe on icicles with a pastry bag.

34

GINGER BR E A D R ING

ICING SNOW

GUMDROP SLICES

CHOCOL ATE C A N DIES

COLOR ED SPR IN K LES

HOME ,

1 Wreath, 3 Ways

Sweet Homes

Use a ring-shaped cutter, then decorate your cookie with candies small fingers can apply with icing.

Start with a no-bake kit, then get right to the fun part: decorating your prefab gingerbread house with candies, icing, cookies and more.

PR ETZEL LOGS

Use a serrated knife to “saw” the rods.

SILV ER WA LK WAY

Pave a path: Glue dragée candies to cookies with icing.

•

G O O D H O U S E K E E P I N G .C O M

Gingerbread houses: Marcus Nilsson. Food styling by Sara Neumeier. Prop styling by Philippa Brathwaite. Red-Green Candy Wreath: Philip Friedman/Studio D.

Frost the roof.

Pipe on icicles with a pastry bag.

34

GINGER BR E A D R ING

ICING SNOW

GUMDROP SLICES

CHOCOL ATE C A N DIES

COLOR ED SPR IN K LES

Stained Glass

XMAS Eave

PIN K ING SHE A R S

+

FRU IT LE ATHER

Construction Tips & Tricks USE A KIT The GH Test Kitchen recommends preassembled and unassembled ones from Wilton.

36

•

G O O D H O U S E K E E P I N G .C O M

BUILD AHEAD

The walls and roof can take hours to set.

Pre­assembly will appease eager junior decorators.

MAKE “MISTAKES”

Encourage kids’ creativity.

The finished product shouldn’t look like the too-perfect picture on the box.

Broken or cracked gingerbread happens. Premixed icing, which comes with a piping bag, makes repairs easy.

GET HANDY

COOK IE CU T TER

+

JOLLY R A NCHER S Gingerbread houses: Marcus Nilsson. Food styling by Sara Neumeier. Prop styling by Philippa Brathwaite. Shears and cookie cutter: Getty Images.

Jolly Rancher: Philip Friedman/Studio D. Fruit leather: Lawrence J. Whritenour Jr.

Mints of all stripes adorn this house, but the standout is shimmery fruit leather cut with a zigzag edge. Little elves can choose their favorite color — or more than one!

Baking your masterpiece from scratch?

Cut a star out of the cookie wall before popping it into the oven. Ten minutes before it’s done, put crushed hard candies in the cutout and return to the oven until candy bubbles and melts. Let cool.

Stained Glass

XMAS Eave

PIN K ING SHE A R S

+

FRU IT LE ATHER

Construction Tips & Tricks USE A KIT The GH Test Kitchen recommends preassembled and unassembled ones from Wilton.

36

•

G O O D H O U S E K E E P I N G .C O M

BUILD AHEAD

The walls and roof can take hours to set.

Pre­assembly will appease eager junior decorators.

MAKE “MISTAKES”

Encourage kids’ creativity.

The finished product shouldn’t look like the too-perfect picture on the box.

Broken or cracked gingerbread happens. Premixed icing, which comes with a piping bag, makes repairs easy.

GET HANDY

COOK IE CU T TER

+

JOLLY R A NCHER S Gingerbread houses: Marcus Nilsson. Food styling by Sara Neumeier. Prop styling by Philippa Brathwaite. Shears and cookie cutter: Getty Images.

Jolly Rancher: Philip Friedman/Studio D. Fruit leather: Lawrence J. Whritenour Jr.

Mints of all stripes adorn this house, but the standout is shimmery fruit leather cut with a zigzag edge. Little elves can choose their favorite color — or more than one!

Baking your masterpiece from scratch?

Cut a star out of the cookie wall before popping it into the oven. Ten minutes before it’s done, put crushed hard candies in the cutout and return to the oven until candy bubbles and melts. Let cool.

Kid Crafts

5-Minute Danglers

MANTEL MAKERS

Grab a Sharpie, draw simple patterns on paper cups, fill with moss and nestle a taper inside each.

The result? Lovely caroler-style holders.

Homemade touches make the season feel even more special. So gather the elves for an afternoon of fun creating decorations you’ll treasure.

NO CHIMNEY? NO PROBLEM!

Cover canvas with chalkboard paint, sketch a fireplace on it and hang using a curtain rod and ribbon.

Quick colorblock

Use a brush to coat a gold or silver ball with acrylic paint going part of the way up; hang to dry.

yuletide yarn

Ornaments: Danielle Daly. All other images: Mike Garten.

Painted branch: Brent Darby. Room: Designlovefest.

Attach a strand of yarn to the base of a plastic or foam ornament with hot glue, then let kiddos wrap, switching colors as they like.

Personalized Stockings These easy spruce-ups turn plain stockings into something special.

christmas character

Fa-la-la-la, fa-la-la-la — Elmo stocking! Cut out felt shapes and glue to a fuzzy red stocking, and you’ve got a favorite Sesame Street character.

Sugar Plum Fairy

Paint a canvas stocking with the shape of a ballet slipper and tie it up with pink ribbon.

Try using glittery puffy paint to write your tiny dancer’s name on it. Bravo!

Insta-Monogram

Order a festive patch embroidered with your kid’s initials (there are tons of options on Etsy) and iron it onto any style of stocking.

geometry class

Paint shapes (or anything else) on a balsam-wood disk. Leave them to it while you sneak off to wrap gifts!

Kid Crafts

5-Minute Danglers

MANTEL MAKERS

Grab a Sharpie, draw simple patterns on paper cups, fill with moss and nestle a taper inside each.

The result? Lovely caroler-style holders.

Homemade touches make the season feel even more special. So gather the elves for an afternoon of fun creating decorations you’ll treasure.

NO CHIMNEY? NO PROBLEM!

Cover canvas with chalkboard paint, sketch a fireplace on it and hang using a curtain rod and ribbon.

Quick colorblock

Use a brush to coat a gold or silver ball with acrylic paint going part of the way up; hang to dry.

yuletide yarn

Ornaments: Danielle Daly. All other images: Mike Garten.

Painted branch: Brent Darby. Room: Designlovefest.

Attach a strand of yarn to the base of a plastic or foam ornament with hot glue, then let kiddos wrap, switching colors as they like.

Personalized Stockings These easy spruce-ups turn plain stockings into something special.

christmas character

Fa-la-la-la, fa-la-la-la — Elmo stocking! Cut out felt shapes and glue to a fuzzy red stocking, and you’ve got a favorite Sesame Street character.

Sugar Plum Fairy

Paint a canvas stocking with the shape of a ballet slipper and tie it up with pink ribbon.

Try using glittery puffy paint to write your tiny dancer’s name on it. Bravo!

Insta-Monogram

Order a festive patch embroidered with your kid’s initials (there are tons of options on Etsy) and iron it onto any style of stocking.

geometry class

Paint shapes (or anything else) on a balsam-wood disk. Leave them to it while you sneak off to wrap gifts!

Turkey and ham aren't the right fit for evry family. Try these delicious, less traditonal recipes and give them center stage on your holiday table. chopped sage. Heat to boiling on high, stirring constantly.

Reduce heat; simmer, stirring, until thickened, 5 min. Stir in pecorino and 3/4 tsp salt.

Remove from heat.

3. On bottom of greased 3-qt baking dish, arrange 3 or 4 noodles in single layer, breaking to fit if necessary; top with 1/3 of squash. Spread 1/3 of cream sauce over squash, then top with 1/3 of mozzarella.

Repeat layering twice. Cover tightly with foil. Bake 50 min.

Remove foil. Bake, uncovered, until top is golden and pasta is tender, 10 to 20 min. Broil on high until top is deep golden brown, 2 min. Let stand at least 10 min. before serving.

Top with hazelnuts and sage leaves.

4 oz pancetta, cut into 1/2-in. pieces 2 tsp olive oil 1 31/2- to 4-lb chicken, cut into 10 pieces Kosher salt and pepper 1 lb cremini mushrooms, quartered 2 medium onions, finely chopped 2 leeks (white and light green parts only), halved and sliced 2 cloves garlic, pressed 2 Tbsp all-purpose flour 1 750-ml bottle dry rosé wine 1/2 cup low-sodium chicken broth 2 Tbsp Dijon mustard 6 sprigs thyme 2 bay leaves 1/4 cup chopped fresh tarragon

1. Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 min. Using slotted spoon, transfer to paper towel.

2. Pat chicken pieces very dry and season with 1/2 tsp each salt and pepper. Add to pot, skin side down, and cook until golden brown, 5 min. per side. Transfer to plate.

3. Increase heat to medium-high, then add mushrooms and cook, tossing only twice, until browned, 6 to 8 min.

Reduce heat to medium-low and add onions, leeks and garlic and cook, stirring occasionally, until light golden brown and tender, 6 to 7 min.

4. Sprinkle with flour and cook, stirring, 1 min. Add wine and bring to a simmer. Stir in broth, mustard, thyme and bay leaves.

5. Return chicken and pancetta to pan, cover, transfer to oven and cook until chicken is fork-tender, about 11/2 hr. Remove from oven, discard thyme and bay leaves and sprinkle with fresh tarragon.

SERVES 6 About 535 cal, 33.5 g fat (9.5 g sat), 40 g pro, 585 mg sodium, 18 g carb, 2 g fiber

Lasagna: Mike Garten, food styling by Tara Bench, prop styling by Cate Geiger Kalus. Bread pudding: Mike Garten, food styling by Simon Andrews, prop styling by Cate Geiger Kalus.

COQ AU VIN ROSÉ Active 45 min. | Total 2 hr. 15 min.

Mike Garten, food styling by Simon Andrews, prop styling by Lis Engelhart.

SEASON’S EATINGS

One-Dish Wonders

SERVES 10 About 455 cal, 3 g fat (12 g sat), 19 g pro, 715 mg sodium, 46 g carb, 24 g fiber

SIP TIP

FREEZE LEFTOVER EGGNOG!

W IN TER SQUA SH L A SAGNA W ITH BROW N BU T TER BÉCH A MEL Active 25 min. | Total 2 hr. 20 min.

2 small butternut squash (about 4 lbs total), peeled, seeded and cut into 1/4-in.-thick slices 2 Tbsp olive oil 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg Kosher salt 1/2 cup unsalted butter 1/2 cup all-purpose flour

5 cups low-fat (1%) milk 2 cloves garlic, finely chopped 8 medium sage leaves, finely chopped, plus more for topping 1 cup grated pecorino cheese 11 to 12 no-boil lasagna noodles 2 cups shredded mozzarella cheese Chopped toasted hazelnuts, for topping

1. Heat oven to 450°F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 tsp

salt; arrange squash in single layers on 2 large rimmed baking sheets. Roast 40 min. or until tender, switching racks halfway through. Reset oven temp to 375°F. 2. Meanwhile, in large saucepan, heat butter on medium, swirling often, until browned and fragrant, 6 to 8 min.

Stir in flour. Reduce heat to medium-low. Cook 1 min., stirring. Gradually whisk in milk until smooth. Add garlic and

Make your coffee, cocoa or rum extra merry by popping ’nog ice cubes into drinks when you need a little joy-tothe-world pick-me-up.

MUSHROOM A N D SPINACH BR E A D PU DDING Active 25 min. | Total 1 hr. 5 min.

2 Tbsp olive oil, plus more for dish and foil 1 lb cremini mushrooms, sliced 12 large eggs 1 cup milk 1 Tbsp Dijon mustard 1 tsp freshly ground nutmeg Kosher salt and pepper 11/4 lb sourdough bread, cut into 11/2-in. pieces 3 cups curly spinach 2 shallots, thinly sliced 6 oz Gruyère cheese, coarsely grated

1. Heat oven to 400°F. Oil 3-qt baking dish and piece of foil.

2. Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 min.; transfer to plate. Repeat with remaining mushrooms, adding more oil if necessary.

3. Meanwhile, in large bowl, whisk together eggs, milk, mustard, nutmeg and 1 tsp each salt and pepper. Add bread and toss to coat. Fold in mushrooms, spinach, shallots and all but 1/2 cup cheese.

4. Transfer mixture to prepared dish, sprinkle with remaining cheese, cover with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4 min.

SERVES 8 About 470 cal, 21 g fat (8 g sat), 26 g pro, 995 mg sodium, 43 g carb, 3 g fiber

Turkey and ham aren't the right fit for evry family. Try these delicious, less traditonal recipes and give them center stage on your holiday table. chopped sage. Heat to boiling on high, stirring constantly.

Reduce heat; simmer, stirring, until thickened, 5 min. Stir in pecorino and 3/4 tsp salt.

Remove from heat.

3. On bottom of greased 3-qt baking dish, arrange 3 or 4 noodles in single layer, breaking to fit if necessary; top with 1/3 of squash. Spread 1/3 of cream sauce over squash, then top with 1/3 of mozzarella.

Repeat layering twice. Cover tightly with foil. Bake 50 min.

Remove foil. Bake, uncovered, until top is golden and pasta is tender, 10 to 20 min. Broil on high until top is deep golden brown, 2 min. Let stand at least 10 min. before serving.

Top with hazelnuts and sage leaves.

4 oz pancetta, cut into 1/2-in. pieces 2 tsp olive oil 1 31/2- to 4-lb chicken, cut into 10 pieces Kosher salt and pepper 1 lb cremini mushrooms, quartered 2 medium onions, finely chopped 2 leeks (white and light green parts only), halved and sliced 2 cloves garlic, pressed 2 Tbsp all-purpose flour 1 750-ml bottle dry rosé wine 1/2 cup low-sodium chicken broth 2 Tbsp Dijon mustard 6 sprigs thyme 2 bay leaves 1/4 cup chopped fresh tarragon

1. Heat oven to 350°F. Heat large Dutch oven on medium. Add pancetta and oil and cook until pancetta is browned, 3 min. Using slotted spoon, transfer to paper towel.

2. Pat chicken pieces very dry and season with 1/2 tsp each salt and pepper. Add to pot, skin side down, and cook until golden brown, 5 min. per side. Transfer to plate.

3. Increase heat to medium-high, then add mushrooms and cook, tossing only twice, until browned, 6 to 8 min.

Reduce heat to medium-low and add onions, leeks and garlic and cook, stirring occasionally, until light golden brown and tender, 6 to 7 min.

4. Sprinkle with flour and cook, stirring, 1 min. Add wine and bring to a simmer. Stir in broth, mustard, thyme and bay leaves.

5. Return chicken and pancetta to pan, cover, transfer to oven and cook until chicken is fork-tender, about 11/2 hr. Remove from oven, discard thyme and bay leaves and sprinkle with fresh tarragon.

SERVES 6 About 535 cal, 33.5 g fat (9.5 g sat), 40 g pro, 585 mg sodium, 18 g carb, 2 g fiber

Lasagna: Mike Garten, food styling by Tara Bench, prop styling by Cate Geiger Kalus. Bread pudding: Mike Garten, food styling by Simon Andrews, prop styling by Cate Geiger Kalus.

COQ AU VIN ROSÉ Active 45 min. | Total 2 hr. 15 min.

Mike Garten, food styling by Simon Andrews, prop styling by Lis Engelhart.

SEASON’S EATINGS

One-Dish Wonders

SERVES 10 About 455 cal, 3 g fat (12 g sat), 19 g pro, 715 mg sodium, 46 g carb, 24 g fiber

SIP TIP

FREEZE LEFTOVER EGGNOG!

W IN TER SQUA SH L A SAGNA W ITH BROW N BU T TER BÉCH A MEL Active 25 min. | Total 2 hr. 20 min.

2 small butternut squash (about 4 lbs total), peeled, seeded and cut into 1/4-in.-thick slices 2 Tbsp olive oil 1/4 tsp ground cinnamon 1/4 tsp ground nutmeg Kosher salt 1/2 cup unsalted butter 1/2 cup all-purpose flour

5 cups low-fat (1%) milk 2 cloves garlic, finely chopped 8 medium sage leaves, finely chopped, plus more for topping 1 cup grated pecorino cheese 11 to 12 no-boil lasagna noodles 2 cups shredded mozzarella cheese Chopped toasted hazelnuts, for topping

1. Heat oven to 450°F. In large bowl, toss squash slices with oil, cinnamon, nutmeg and 1/4 tsp

salt; arrange squash in single layers on 2 large rimmed baking sheets. Roast 40 min. or until tender, switching racks halfway through. Reset oven temp to 375°F. 2. Meanwhile, in large saucepan, heat butter on medium, swirling often, until browned and fragrant, 6 to 8 min.

Stir in flour. Reduce heat to medium-low. Cook 1 min., stirring. Gradually whisk in milk until smooth. Add garlic and

Make your coffee, cocoa or rum extra merry by popping ’nog ice cubes into drinks when you need a little joy-tothe-world pick-me-up.

MUSHROOM A N D SPINACH BR E A D PU DDING Active 25 min. | Total 1 hr. 5 min.

2 Tbsp olive oil, plus more for dish and foil 1 lb cremini mushrooms, sliced 12 large eggs 1 cup milk 1 Tbsp Dijon mustard 1 tsp freshly ground nutmeg Kosher salt and pepper 11/4 lb sourdough bread, cut into 11/2-in. pieces 3 cups curly spinach 2 shallots, thinly sliced 6 oz Gruyère cheese, coarsely grated

1. Heat oven to 400°F. Oil 3-qt baking dish and piece of foil.

2. Heat oil in large skillet on medium-high. Cook half of mushrooms, tossing occasionally, until golden brown, 4 to 6 min.; transfer to plate. Repeat with remaining mushrooms, adding more oil if necessary.

3. Meanwhile, in large bowl, whisk together eggs, milk, mustard, nutmeg and 1 tsp each salt and pepper. Add bread and toss to coat. Fold in mushrooms, spinach, shallots and all but 1/2 cup cheese.

4. Transfer mixture to prepared dish, sprinkle with remaining cheese, cover with foil and bake 30 min. Remove foil and broil until golden brown, 2 to 4 min.

SERVES 8 About 470 cal, 21 g fat (8 g sat), 26 g pro, 995 mg sodium, 43 g carb, 3 g fiber

Tabletop Polenta Bar We took inspiration from ancient Tuscany for this casual, rustic polenta bar. The cheesy, creamy cornmeal porridge (think grits, only better) gets poured flat onto a table (alla spianatora) and garnished with assorted toppings. To make it at home, just line your table with butcher paper.

CR E A MIEST COR NME A L POLEN TA

GA R LICK Y BE A NS & GR EENS

POR K & PEPPER R AGÙ

Active 10 min. | Total 1 hr.

Active 10 min. | Total 20 min.

2 Tbsp olive oil 2 medium shallots, finely chopped 4 cups chicken broth 2 cups yellow cornmeal 1/2 cup grated Parmesan cheese 4 Tbsp (1/2 stick) unsalted butter Kosher salt

2 Tbsp olive oil 3 cloves garlic, thinly sliced 1 Tbsp fresh thyme leaves 1/2 tsp red pepper flakes 1 large bunch (about 1 lb) escarole, chopped Kosher salt 2 15-oz cans low-sodium cannellini beans (do not drain) 1 tsp sugar 2 Tbsp fresh lemon juice

3 Tbsp olive oil 1 boneless pork shoulder (about 31/2 lbs), well trimmed and cut into 4-in. chunks Kosher salt and pepper 2 large peppers (green and red), sliced 1 large onion, chopped 3 cloves garlic, chopped 3 Tbsp tomato paste 3/4 cup dry red wine 1 28-oz can crushed tomatoes 2 bay leaves

1. Heat oven to 350°F. Heat oil in large pot on medium. Add shallots and cook until golden, stirring occasionally, about 5 min. Add broth and 5 cups water. Bring to a boil, then slowly whisk in cornmeal. Cover and bake, stirring every 10 min., until cornmeal is tender, 40 to 50 min.

2. Stir Parmesan, butter and 3/4 tsp salt into polenta until butter melts.

Serve immediately.

Polenta: Mike Garten. Food styling by Christine Albano. Prop styling by Cate Geiger Kalus.

SERVES 8 About 260 cal, 12 g fat (5 g sat), 5 g pro, 835 mg sodium, 33 g carb, 2 g fiber

1. Heat oil in large pot on medium. Add garlic, thyme and red pepper flakes. Cook, stirring, until garlic is golden, about 2 min. Add escarole and 1/2 tsp salt. Cook 2 min. or until escarole wilts, stirring occasionally.

Gently stir in beans and sugar.

Reduce heat to medium-low.

2. Cover and cook until greens are very tender, about 10 min.

To serve, stir in lemon juice.

SERVES 8 About 135 cal, 4 g fat (1 g sat), 7 g pro, 305 mg sodium, 20 g carb, 8 g fiber

Active 40 min. | Total 2 hr. 30 min.

1. Heat oven to 325°F. Heat oil in large Dutch oven or heavybottomed pot on medium-high until hot but not smoking.

Season pork all over with 3/4 tsp salt and 1/2 tsp pepper; add to pot. Cook until browned on most sides, 10 to 12 min.; transfer to large plate.

2. To same pot, add peppers, onion, garlic and 1/2 tsp salt.

Cook, stirring occasionally, until beginning to soften, 5 min. Add tomato paste and cook 1 min.,

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stirring. Add wine and bring to a boil. Boil until reduced slightly, about 2 min. Add tomatoes and bay leaves and return pork to pot. Bring to a boil, then cover and cook until pork is very tender, 11/2 to 2 hr.

3. Transfer pork to cutting board; with 2 forks, pull pork into bite-size pieces. Discard bay leaves. Return pork and any juices to pot with tomato sauce, stirring to coat.

SERVES 10 About 260 cal, 13 g fat (4 g sat), 25 g pro, 535 mg sodium, 11 g carb, 3 g fiber

SAVORY MUSHROOM MEDLE Y Active 20 min. | Total 40 min.

4 Tbsp unsalted butter 2 large shallots, finely chopped 1 lb white mushrooms, trimmed and quartered 8 oz shiitake mushrooms, stems removed, cut into 1-in.-thick slices 8 oz oyster mushrooms, cut in half if large 2 cloves garlic, finely chopped 1 tsp fresh thyme leaves, plus sprigs for serving Kosher salt and pepper

In large, deep skillet, heat butter on medium-high. Add shallots and cook, stirring, 1 min. Stir in mushrooms, garlic, thyme, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring frequently, until mushrooms are tender and browned and liquid has evaporated, 12 to 15 min.

SERVES 8 About 85 cal, 6 g fat (4 g sat), 3 g pro, 205 mg sodium, 7 g carb, 1 g fiber

Creamiest Cornmeal Polenta Active 10 min. | Total 1 hr.

2 Tbsp olive oil 2 medium shallots, finely chopped 4 cups chicken broth 2 cups yellow cornmeal 1/2 cup grated Parmesan cheese 4 Tbsp (1/2 stick) unsalted butter Kosher salt

1. Heat oven to 350°F. Heat oil in large pot on medium. Add shallots and cook until golden, stirring occasionally, about 5 min. Add broth and 5 cups water. Bring to a boil, then slowly whisk in cornmeal. Cover and bake, stirring every 10 min., until cornmeal is tender, 40 to 50 min.

2. Stir Parmesan, butter and 3/4 tsp salt into polenta until butter melts. Serve immediately. serves 8 About 260 cal, 12 g fat (5 g sat), 5 g pro, 835 mg sodium, 33 g carb, 2 g fiber

Gar lick y Bea ns & Gr eens

Savory Mushroom Medley

Active 10 min. | Total 20 min.

Active 20 min. | Total 40 min.

2 Tbsp olive oil 3 cloves garlic, thinly sliced 1 Tbsp fresh thyme leaves 1/2 tsp red pepper flakes 1 large bunch (about 1 lb) escarole, chopped Kosher salt 2 15-oz cans low-sodium cannellini beans (do not drain) 1 tsp sugar 2 Tbsp fresh lemon juice

4 Tbsp unsalted butter 2 large shallots, finely chopped 1 lb white mushrooms, trimmed and quartered 8 oz shiitake mushrooms, stems removed, cut into 1-in.-thick slices 8 oz oyster mushrooms, cut in half if large 2 cloves garlic, finely chopped 1 tsp fresh thyme leaves, plus sprigs for serving Kosher salt and pepper

1. Heat oil in large pot on medium. Add garlic, thyme and red pepper flakes. Cook, stirring, until garlic is golden, about 2 min. Add escarole and 1/2 tsp salt. Cook 2 min. or until escarole wilts, stirring occasionally.

Gently stir in beans and sugar.

Reduce heat to medium-low.

2. Cover and cook until greens are very tender, about 10 min.

To serve, stir in lemon juice. serves 8 About 135 cal, 4 g fat (1 g sat), 7 g pro, 305 mg sodium, 20 g carb, 8 g fiber

Por k & Peppers R agu Active 40 min. | Total 2 hr. 30 min.

3 Tbsp olive oil 1 boneless pork shoulder (about 31/2 lbs), well trimmed and cut into 4-in. chunks Kosher salt and pepper 2 large peppers (green and red), sliced 1 large onion, chopped 3 cloves garlic, chopped 3 Tbsp tomato paste

3/4 cup dry red wine 1 28-oz can crushed tomatoes 2 bay leaves

1. Heat oven to 325°F. Heat oil in large Dutch oven or heavybottomed pot on medium-high until hot but not smoking.

Season pork all over with 3/4 tsp salt and 1/2 tsp pepper; add to pot. Cook until browned on most sides, 10 to 12 min.; transfer to large plate.

2. To same pot, add peppers, onion, garlic and 1/2 tsp salt.

Cook, stirring occasionally, until beginning to soften, 5 min. Add tomato paste and cook 1 min., stirring. Add wine and bring to a boil. Boil until reduced slightly, about 2 min. Add tomatoes and bay leaves and return pork to pot. Bring to a boil, then cover and cook until pork is very tender, 11/2 to 2 hr.

3. Transfer pork to cutting board; with 2 forks, pull pork into bite-size pieces. Discard bay leaves. Return pork and any juices to pot with tomato sauce, stirring to coat. serves 10 About 260 cal, 13 g fat (4 g sat), 25 g pro, 535 mg sodium, 11 g carb, 3 g fiber

In large, deep skillet, heat butter on medium-high. Add shallots and cook, stirring, 1 min. Stir in mushrooms, garlic, thyme, 1/2 tsp salt and 1/4 tsp pepper and cook, stirring frequently, until mushrooms are tender and browned and liquid has evaporated, 12 to 15 min. serves 8 About 85 cal, 6 g fat (4 g sat), 3 g pro, 205 mg sodium, 7 g carb, 1 g fiber

Gourmet Gifts

C A R A MELIZED ON ION & BACON JA M

Handmade one-of-a-kind presents are as special as everyone on your list (aww). Oh, and good enough to eat — literally.

PART Y IN A BOX Present your hosts with a boxed Brie they can stash in the fridge until they’re ready to enjoy it. Handwrite on the tag: Unwrap, cut off top rind and bake in its box at 350°F until bubbling (about 15 minutes). Top with thyme and pomegranate seeds.

SHIP COOKIES SO THEY WON'T CRUMBLE

COFFEE MUG MIXERS Make a cup of joe (or cocoa) full-on festive! Pour melted chocolate into vintage spoons and top with extras for adorable (affordable) treats. Wrap in cellophane, and you’re good to gift!

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1. Avoid delicate cookies, like thin tuiles. 2. Pack ’em tight. Use waxed paper to line tins and to separate layers; then crinkle it up to fill in gaps.

3. Bubble-wrap the tin, using enough to keep it snug in the shipping box.

Spoons: Mike Garten, food styling by Karen Tack. Brie: Mike Garten, food styling by Sherry Rujikarn. Opposite page: Mike Garten, food styling by Christine Albano, prop styling by Cate Geiger Kalus.

Active 20 min. | Total 1 hr. 50 min. plus chilling 11/2 lbs bacon,

finely chopped 3 large onions, finely chopped 1 medium leek, finely chopped 2 cloves garlic, finely chopped 1/2 cup balsamic vinegar 1/2 cup packed brown sugar 1/2 tsp dried oregano 1/4 tsp ground nutmeg

1. In deep 12-in. skillet, cook bacon on medium 30 min. or until it is crisp and fat has rendered, stirring occasionally.

With slotted spoon, transfer bacon to paper towel–lined plate. Remove and discard all but 2 Tbsp bacon fat in skillet.

2. To fat in skillet, add onions, leek, garlic and 1/4 tsp salt.

Cook on medium 50 min. or

until caramelized and soft, stirring occasionally. Add vinegar, sugar, oregano, nutmeg, bacon and 1/2 tsp coarsely ground black pepper. Cook 15 min. or until onions are very soft.

3. Transfer mixture to food processor; pulse until finely chopped. Transfer to 4 small jars; refrigerate until cold.

Jam may be refrigerated up to 2 weeks.

MAKES ABOUT 3 CUPS Each Tbsp about 45 cal, 3 g fat (1 g sat), 2 g pro, 95 mg sodium, 4 g carb, 0 g fiber

FEN N EL-ROA STED OLI V ES

Preheat oven to 425°F. On large rimmed baking sheet, toss 6 cups assorted brine-cured olives (not pitted); 4 cloves garlic, peeled; four 3-in.-long strips each lemon zest and orange zest; 2 Tbsp extra virgin olive oil; and 1/2 tsp black pepper. Spread in single layer.

Roast 30 min., shaking pan

once. Divide olives, garlic and zest among 4 jars; add 1 Tbsp fennel seeds to each. Pour 1/2 cup sherry vinegar and 1/2 cup extra virgin olive oil over olives to cover. Makes about 5 cups. Store in refrigerator up to 1 month.

CUCUMBER-TA R R AGONIN F USED VODK A

Combine 1 bottle (750 mL) vodka with 1 medium cucumber, thinly sliced, and 4 large sprigs fresh tarragon. Cover and let stand at least 1 day or up to 2 days. Strain and pour into bottles. Keeps up to 2 months.

Share These Cocktail Ide as: Combine with lemon

juice, Pimm’s and seltzer for an easy Pimm’s cup; serve with tonic and lime wedges for a next-level vodka tonic; add to lemon-lime soda for a refreshing spritzer.

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Share These Cocktail Ide as Combine Cucumber-Tarragon Infused Vodka with lemon juice, Pimm’s and seltzer for an easy Pimm’s cup; serve with tonic and lime wedges for a next-level vodka tonic; add to lemon-lime soda for a refreshing spritzer.

C a r a melized On ion & Bacon Ja m

Fen n el-Roa st ed Oli v es

Preheat oven to 425°F. On large rimmed baking sheet, toss 6 cups assorted brine-cured olives (not pitted); 4 cloves finely chopped garlic, peeled; four 3-in.-long 3 large onions, strips each lemon zest and finely chopped orange zest; 2 Tbsp extra 1 medium leek, virgin olive oil; and 1/2 tsp black finely chopped pepper. Spread in single layer.

2 cloves garlic, Roast 30 min., shaking pan finely chopped once. Divide olives, garlic and 1/2 cup balsamic vinegar zest among 4 jars; add 1 Tbsp 1/2 cup packed brown sugar fennel seeds to each. Pour 1/2 1/2 tsp dried oregano cup sherry vinegar and 1/2 cup 1/4 tsp ground nutmeg extra virgin olive oil over olives to cover. Makes about 5 cups.

1. In deep 12-in. skillet, cook Store in refrigerator up to 1 bacon on medium 30 min. or until crisp and fat has rendered, month stirring occasionally. With slotted spoon, transfer bacon cucumber-ta r r agonto paper towel–lined plate. in f used vodk a Remove and discard all but 2 Combine 1 bottle (750 mL) vodka Tbsp bacon fat in skillet. with 1 medium cucumber, thinly 2. To fat in skillet, add onions, sliced, and 4 large sprigs fresh leek, garlic and 1/4 tsp salt. tarragon. Cover and let stand at Cook on medium 50 min. or least 1 day or up to 2 days. Strain until caramelized and soft, stir- and pour into bottles. Keeps up ring occasionally. Add vinegar, to 2 months. . sugar, oregano, nutmeg, bacon and 1/2 tsp coarsely ground black pepper. Cook 15 min. or until onions are very soft.

3. Transfer mixture to food processor; pulse until finely chopped. Transfer to 4 small jars; refrigerate until cold. Jam may be refrigerated up to 2 weeks.

Active 20 min. | Total 1 hr. 50 min. plus chilling 11/2 lbs bacon,

makes about 3 cups Each Tbsp about 45 cal, 3 g fat (1 g sat), 2 g pro, 95 mg sodium, 4 g carb, 0 g fiber

12 Days of Treats

ORNAMENT CUPCAKES Active 1 hr. | Total 1 hr. 30 min.

Makes 12

These festive cookies and sweets are as delicious as they are darling.

12 gingerbread cupcakes, baked in paper liners (recipe, page 48) 1 batch vanilla buttercream (recipe below) 12 toothpicks 12 gumdrops String licorice, for decorating and to make hooks Craft store paper punches with holiday shapes Craft scissors with decorative edges, or pinking shears Small round candies, such as mini M&M’s or Skittles, edible silver and pearl dragées, sour candy strips, fruit leather and white and colored sanding sugar, for decorating

SECR ET INGR EDIEN T

BROKEN CANDY CANES

Active 15 min | Total 1 hr | Makes 19

Heat oven to 325˚F. Lightly coat 9-in. square pan with nonstick spray. Line pan with parchment paper, leaving 3-in. overhang on 2 sides; lightly coat parchment with nonstick spray. In large bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder and 1/4 tsp salt. Using electric mixer, beat 1 stick (1/2 cup) unsalted butter (at room temp), 3/4 cup packed light brown sugar, 1 large egg and 1 tsp pure vanilla extract until light and fluffy, about 2 min. Stir in flour mixture, then fold in 3/4 cup each white chocolate chips and toasted pecans (chopped). Transfer to prepared pan and bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 min. Let cool in pan 10 min., then use overhangs to transfer blondies to cutting board.

While warm, cut out 19 stars using floured 2-in. star cookie cutter. Transfer to wire rack and let cool completely.

Meanwhile, whisk together 2/3 cup confectioners’ sugar and 1 Tbsp water. Tint using liquid food coloring as desired. Decorate stars with glaze, and with sanding sugar or sprinkles if desired.

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Active 10 min.

Total 15 min. | Makes 12

Using electric mixer, beat 8 oz cream cheese (at room temp), 4 Tbsp unsalted butter (at room temp), 6 Tbsp confectioners’ sugarand 2 tsp orange zest until light and fluffy, 2 to 3 min. Spread 12 Belgian butter waffle cookies with 2 Tbsp each of cream cheese mixture, then top with 12 more cookies.

Serve immediately.

PEPPERMINT-INI GARNISH

Dip cocktail glass rim into light corn syrup, then into crushed candy canes. Chill glass and fill with equal parts half-and-half, vodka, peppermint schnapps and white crème de cacao.

MOVIE MARATHON POPCORN SNACK

Drizzle melted white chocolate over popcorn and toss with a handful of finely crushed candy canes.

SWEET DIY ORNAMENTS

Spray metal cookie cutters with nonstick spray and place on parchment-lined baking sheet. Fill each with crushed candy canes; bake at 350°F until melted, about 5 min. Let cool 1 min., then make small hole in each with greased skewer. After candies cool completely, pop them out, tie on ribbons and hang. (Eat or toss at end of season.)

Stars and waffles: Alexandra Rowley, food styling by Stephana Bottom, prop styling by Megan Hedgpeth.

Ornament Cupcakes: Con Poulos, food styling by Stephana Bottom, prop styling by Marina Malchin.

STA R BLON DIES

It’s time to play Christmas candy crush! Fill a plastic bag with candy cane pieces and smash it with a rolling pin or a heavy-bottomed pot. Use the crumbles to make:

WA FFLE SA N DW ICH COOK IES

1. Frost cupcakes with vanilla buttercream, then decorate with sanding sugar as desired.

2. Cut fruit leather with craft scissors to make colored bands of any width. Roll leather between 2 sheets of parchment paper to fit into paper punch. Punch out holiday shapes or cut decorative edges if desired. Cut string licorice to create strips to go across cupcakes or use round candy to make lines and shapes as desired.

3. To make ornament hooks, cut string licorice into 12 lengths (2 in. each). Using toothpick, poke hole about halfway into flat end of 1 gumdrop. Twist together 1 licorice piece at ends, about 1/4 in. up. Use toothpick to guide twisted end into hole. Break toothpick in half, then insert 1 half about halfway into rounded end of gumdrop. Poke toothpick into decorated cupcake to secure gumdrop.

VA N ILL A BU T T ERCR E A M

Active 5 min. | Total 10 min. | Makes 31/4 cups

1 lb confectioners’ sugar 1 cup (2 sticks) unsalted butter, at room temp 2 Tbsp heavy cream 2 tsp pure vanilla extract

1. Sift confectioners’ sugar into large bowl.

2. Using electric mixer, beat butter on medium speed until creamy, about 2 min.

3. Reduce mixer speed to low and gradually add sugar, alternating with heavy cream. Mix in vanilla.

4. Increase speed to high and beat until fluffy, about 2 min.

12 Days of Treats

ORNAMENT CUPCAKES Active 1 hr. | Total 1 hr. 30 min.

Makes 12

These festive cookies and sweets are as delicious as they are darling.

12 gingerbread cupcakes, baked in paper liners (recipe, page 48) 1 batch vanilla buttercream (recipe below) 12 toothpicks 12 gumdrops String licorice, for decorating and to make hooks Craft store paper punches with holiday shapes Craft scissors with decorative edges, or pinking shears Small round candies, such as mini M&M’s or Skittles, edible silver and pearl dragées, sour candy strips, fruit leather and white and colored sanding sugar, for decorating

SECR ET INGR EDIEN T

BROKEN CANDY CANES

Active 15 min | Total 1 hr | Makes 19

Heat oven to 325˚F. Lightly coat 9-in. square pan with nonstick spray. Line pan with parchment paper, leaving 3-in. overhang on 2 sides; lightly coat parchment with nonstick spray. In large bowl, whisk together 1 cup all-purpose flour, 1/2 tsp baking powder and 1/4 tsp salt. Using electric mixer, beat 1 stick (1/2 cup) unsalted butter (at room temp), 3/4 cup packed light brown sugar, 1 large egg and 1 tsp pure vanilla extract until light and fluffy, about 2 min. Stir in flour mixture, then fold in 3/4 cup each white chocolate chips and toasted pecans (chopped). Transfer to prepared pan and bake until golden brown and toothpick inserted in center comes out clean, 30 to 35 min. Let cool in pan 10 min., then use overhangs to transfer blondies to cutting board.

While warm, cut out 19 stars using floured 2-in. star cookie cutter. Transfer to wire rack and let cool completely.

Meanwhile, whisk together 2/3 cup confectioners’ sugar and 1 Tbsp water. Tint using liquid food coloring as desired. Decorate stars with glaze, and with sanding sugar or sprinkles if desired.

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Active 10 min.

Total 15 min. | Makes 12

Using electric mixer, beat 8 oz cream cheese (at room temp), 4 Tbsp unsalted butter (at room temp), 6 Tbsp confectioners’ sugarand 2 tsp orange zest until light and fluffy, 2 to 3 min. Spread 12 Belgian butter waffle cookies with 2 Tbsp each of cream cheese mixture, then top with 12 more cookies.

Serve immediately.

PEPPERMINT-INI GARNISH

Dip cocktail glass rim into light corn syrup, then into crushed candy canes. Chill glass and fill with equal parts half-and-half, vodka, peppermint schnapps and white crème de cacao.

MOVIE MARATHON POPCORN SNACK

Drizzle melted white chocolate over popcorn and toss with a handful of finely crushed candy canes.

SWEET DIY ORNAMENTS

Spray metal cookie cutters with nonstick spray and place on parchment-lined baking sheet. Fill each with crushed candy canes; bake at 350°F until melted, about 5 min. Let cool 1 min., then make small hole in each with greased skewer. After candies cool completely, pop them out, tie on ribbons and hang. (Eat or toss at end of season.)

Stars and waffles: Alexandra Rowley, food styling by Stephana Bottom, prop styling by Megan Hedgpeth.

Ornament Cupcakes: Con Poulos, food styling by Stephana Bottom, prop styling by Marina Malchin.

STA R BLON DIES

It’s time to play Christmas candy crush! Fill a plastic bag with candy cane pieces and smash it with a rolling pin or a heavy-bottomed pot. Use the crumbles to make:

WA FFLE SA N DW ICH COOK IES

1. Frost cupcakes with vanilla buttercream, then decorate with sanding sugar as desired.

2. Cut fruit leather with craft scissors to make colored bands of any width. Roll leather between 2 sheets of parchment paper to fit into paper punch. Punch out holiday shapes or cut decorative edges if desired. Cut string licorice to create strips to go across cupcakes or use round candy to make lines and shapes as desired.

3. To make ornament hooks, cut string licorice into 12 lengths (2 in. each). Using toothpick, poke hole about halfway into flat end of 1 gumdrop. Twist together 1 licorice piece at ends, about 1/4 in. up. Use toothpick to guide twisted end into hole. Break toothpick in half, then insert 1 half about halfway into rounded end of gumdrop. Poke toothpick into decorated cupcake to secure gumdrop.

VA N ILL A BU T T ERCR E A M

Active 5 min. | Total 10 min. | Makes 31/4 cups

1 lb confectioners’ sugar 1 cup (2 sticks) unsalted butter, at room temp 2 Tbsp heavy cream 2 tsp pure vanilla extract

1. Sift confectioners’ sugar into large bowl.

2. Using electric mixer, beat butter on medium speed until creamy, about 2 min.

3. Reduce mixer speed to low and gradually add sugar, alternating with heavy cream. Mix in vanilla.

4. Increase speed to high and beat until fluffy, about 2 min.

Active 10 min. | Total 1 hr. 10 min.

Makes 12

11/2 cups all-purpose flour 11/2 tsp ground ginger 1 tsp ground cinnamon 1 tsp baking powder 1/4 tsp ground nutmeg 1/4 tsp kosher salt 1/2 cup vegetable oil 1/2 cup firmly packed dark brown sugar 2 large eggs 1/4 cup unsulphured molasses (not blackstrap) 1/4 cup water 1/2 tsp pure vanilla extract

BROW N IES W ITH DU LCE DE LECHE , PEC A NS & PR ETZELS Active 12 min. | Total 1 hr. | Makes 12

Heat oven to 325°F. Lightly coat 9-in. square pan with cooking spray. Line pan with parchment paper, leaving 3-in. overhang on 2 sides; spray parchment.

Prepare 1 box brownie mix according to pkg. directions. Transfer batter to prepared pan. Drizzle 1/2 cup dulce de leche over top, then drag table knife through batter to marbleize. Sprinkle 1/2 cup each mini pretzels (broken), pecans (chopped) and bittersweet chocolate chips over batter. Bake and cool according to pkg. directions. Serve with extra dulce de leche if desired.

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1. Heat oven to 350˚F. Line 12-cup muffin pan with paper liners. In medium bowl, whisk together flour, ginger, cinnamon, baking powder, nutmeg and salt.

2. In large bowl, whisk together oil, sugar, eggs, molasses, water and vanilla. Add flour mixture to oil mixture and mix until fully incorporated (batter will be thin).

3. Divide batter among lined muffin cups (about 3 Tbsp each) and bake until wooden pick inserted in center comes out clean, 20 to 22 min. Let cool in pan 10 min., then transfer to wire rack to cool completely.

Brownies: Alexandra Rowley, food styling by Stephana Bottom, prop styling by Megan Hedgpeth. Citrus: Mike Garten, food styling by Sara Neumeier, prop styling by Cate Geiger Kalus.

Gingerbread Cupcakes

USE WINE BOTTLES FOR BAKING.

Can’t find your rolling pin? In a pinch, do the job with an unopened wine bottle — just make sure to use a light touch as you roll the dough.

CHOCOL ATE- CITRUS CR A N W HEELS 1 tsp finely grated orange zest 1 tsp vanilla extract 2 cups all-purpose flour 1/4 tsp ground cinnamon 1/4 tsp baking soda Melted white or 1/4 tsp kosher salt dark chocolate (about 12 oz), 3/4 cup dried cranberries for dipping 1/2 cup confectioners’ sugar Dried orange slices 1/2 cup granulated sugar (optional) 3/4 cup (11/2 sticks) butter, at room temp Active 40 min. | Total 1 hr. 15 min. plus chilling and cooling

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1. In medium bowl, whisk flour, baking soda and salt. In food processor, pulse cranberries, confectioners’ sugar and granulated sugar until cranberries are very finely chopped; transfer to large mixing bowl.

2. With mixer on medium-high speed, beat cranberry mixture and butter until combined. Beat in orange zest, vanilla and cinnamon.

Beat in flour mixture until just combined, scraping down side of bowl occasionally. Divide dough in half.

Roll each half into 2-in.-diameter log; wrap tightly with plastic wrap.

Refrigerate overnight or up to 1 week.

3. Heat oven to 350°F. Working with 1 log at a time, cut into 1/4-in.-thick slices; arrange on large parchment-lined baking sheet, spacing about 1 in. apart.

Bake until golden brown around edges, 15 to 17 min. Let cool on cookie sheet 5 min. Transfer to wire rack to cool completely.

Repeat with remaining log.

4. Dip cooled cookies halfway into melted chocolate; decorate with orange slices if desired. Place on waxed-paper-lined baking sheet.

Refrigerate until set. Cookies can be stored in airtight containers in freezer for up to 2 weeks.

MAKES ABOUT 4 DOZEN. About 100 cal, 5 g fat (4 g sat), 1 g pro, 50 mg sodium, 14 g carb, 0 g fiber

Chocol at e- Cit rus Cr a n W heels

Use Wine Bottles for Baking.

Can’t find your rolling pin? In a pinch, do the job with an unopened wine bottle—just make sure to use a light touch as you roll the dough.

Active 40 min. | Total 1 hr. 15 min. plus chilling and cooling

2 cups all-purpose flour 1/4 tsp baking soda 1/4 tsp kosher salt 3/4 cup dried cranberries 1/2 cup confectioners’ sugar 1/2 cup granulated sugar

3/4 cup (11/2 sticks) butter, at room temp 1 tsp finely grated orange zest 1 tsp vanilla extract 1/4 tsp ground cinnamon Melted white or dark chocolate (about 12 oz), for dipping Dried orange slices (optional)

1. In medium bowl, whisk flour, baking soda and salt. In food processor, pulse cranberries, confectioners’ sugar and granulated sugar until cranberries are very finely chopped; transfer to large mixing bowl.

2. With mixer on medium-high speed, beat cranberry mixture and butter until combined. Beat in orange zest, vanilla and cinnamon. Beat in flour mixture until just combined, scraping down side of bowl occasionally. Divide dough in half. Roll each half into 2-in.-diameter log; wrap tightly with plastic wrap. Refrigerate overnight or up to 1 week.

3. Heat oven to 350°F. Working with 1 log at a time, cut into 1/4-in.-thick slices; arrange on large parchment-lined baking sheet, spacing about 1 in. apart. Bake until golden brown around edges, 15 to 17 min. Let cool on cookie sheet 5 min. Transfer to wire rack to cool completely. Repeat with remaining log.

4. Dip cooled cookies halfway into melted chocolate; decorate with orange slices if desired.

Place on waxed-paper-lined baking sheet. Refrigerate until set. Cookies can be stored in airtight containers in freezer for up to 2 weeks.

Makes about 4 dozen. About 100 cal, 5 g fat (4 g sat), 1 g pro, 50 mg sodium, 14 g carb, 0 g fiber

Active 40 min. | Total 1 hr. plus cooling

1 cup all-purpose flour 12/3 cups cornstarch 1 tsp baking powder 3/4 tsp ground cinnamon 1/4 tsp kosher salt 10 Tbsp unsalted butter, softened 1/2 cup sugar 1/2 tsp vanilla extract 4 large egg yolks 1 jar (16 oz) store-bought dulce de leche or about 1 cup Slow-Cooker Dulce de Leche (left)

SLOW- COOK ER DU LCE DE LECHE

Transfer one 14-oz can sweetened condensed milk to one 1-cup canning jar or three 1/3-cup jars. Stir in 1/8 tsp salt and seal tightly with lid; place in slowcooker bowl (if using larger jar, lay down sideways).

Cover with water. Place lid on slow cooker and cook on Low 8 hr. Carefully remove jar from water and wipe dry.

Let cool 1 hr. in refrigerator before opening. Makes about 1 cup.

1. Heat oven to 350°F. In large bowl, sift flour, cornstarch, baking powder, cinnamon and salt. With mixer on medium-high speed, beat butter and sugar until creamy. Beat in vanilla, then egg yolks, 1 at a time. With mixer on low, beat in flour mixture until just combined, stopping and scraping down side of bowl occasionally.

2. On lightly floured surface, with lightly floured rolling pin, roll half of dough to 1/4-in. thickness. With 1 1/2-in. round cutter, cut out rounds.

With small knife or mini offset spatula, transfer rounds to large parchment-lined baking sheet, spacing 1 in. apart. Reroll scraps once. Bake until golden brown on bottoms, 12 to 15 min.

3. Let cookies cool on cookie sheet 5 min. Transfer to wire rack to cool completely. Repeat rolling, cutting and baking with remaining dough.

4. To assemble, place dulce de leche in piping bag fitted with star tip. Pipe onto half of cookies. Top with remaining cookies. Cookie sandwiches can be stored in airtight containers in freezer for up to 1 month.

MAKES ABOUT 3 DOZEN Each sandwich cookie about 120 cal, 5 g fat (3 g sat), 2 g pro, 75 mg sodium, 18 g carb, 0 g fiber

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Q

OH, NO! I WAS BUSTED REGIFTING A PRESENT. WHAT DO I DO?

A: Even when you think the

receiver will adore what you’re giving her, regifting is an etiquette minefield. The best thing to do is own it: “Kerry, I’m sorry. I wasn’t up-front with you that the vase originally came from my sister-in-law. I truly thought you’d love it, and I hope you’ll still enjoy it even knowing it’s regifted.”

Next time, if getting caught will threaten the relationship, better to skip the regifting or be honest about it from the start.

Dulce De Leche Sandwiches: Mike Garten, food styling by Sara Neumeier, prop styling by Cate Geiger Kalus. Opposite page (Jammy Cookies): Mike Garten, food styling by Tara Bench, prop styling by Cate Geiger Kalus.

Dulce de Leche Sandwiches

Jammy Sandwiches Active 40 min. | Total 1 hr. 35 min. plus chilling

23/4 cups all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp baking powder 1/4 tsp ground cloves 1/4 tsp kosher salt 1 cup (2 sticks) unsalted butter, at room temp 3/4 cup granulated sugar 1 large egg plus 1 egg yolk 2 tsp pure vanilla extract 2 tsp finely grated orange zest Confectioners’ sugar, for dusting 11/2 cups apricot or raspberry jam

1. In large bowl, whisk together flour, cinnamon, nutmeg, baking powder, cloves and salt. Using electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 min. Beat in egg and yolk, then vanilla and zest.

2. Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated. Shape

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dough into 4 disks and roll each between 2 sheets parchment paper to 1/8 in. thick. Chill until firm, 30 min. in refrigerator or 15 min. in freezer.

3. Heat oven to 350°F. Line baking sheets with parchment paper.

Using floured 2- to 3-in. round fluted cutters, cut out cookies.

Place on prepared sheets.

Reroll, chill and cut scraps.

Using smaller cutter, cut out centers of half of cookies.

4. Bake, rotating sheets halfway through, until cookies are light golden brown around edges, 10 to 12 min. Let cool on sheets 5 min. before transferring to wire racks to cool completely.

5. Dust cutout cookies with confectioners’ sugar, then form sandwiches with whole cookies, jam (1 1/2 tsp per sandwich) and cutouts.

MAKES 48 SANDWICH COOKIES About 100 cal, 4 g fat (2.5 g sat), 1 g pro, 20 mg sodium, 16 g carb, 0 g fiber

Jammy Sandwiches Active 40 min. | Total 1 hr. 35 min. plus chilling

23/4 cups all-purpose flour 1 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp baking powder 1/4 tsp ground cloves 1/4 tsp kosher salt 1 cup (2 sticks) unsalted butter, at room temp 3/4 cup granulated sugar 1 large egg plus 1 egg yolk 2 tsp pure vanilla extract 2 tsp finely grated orange zest Confectioners’ sugar, for dusting 11/2 cups apricot or raspberry jam

1. In large bowl, whisk together flour, cinnamon, nutmeg, baking powder, cloves and salt. Using an electric mixer, beat butter and sugar on medium speed until light and fluffy, about 3 min. Beat in egg and yolk, then vanilla and zest.

2. Reduce mixer speed to low and gradually add flour mixture, mixing just until incorporated.

Shape dough into 4 disks and roll each between 2 sheets parchment paper to 1/8 in. thick.

Chill until firm, 30 min. in refrigerator or 15 min. in freezer.

3. Heat oven to 350°F. Line baking sheets with parchment paper. Using floured 2- to 3-in. round fluted cutters, cut out cookies. Place on prepared sheets. Reroll, chill and cut scraps. Using smaller cutter, cut out centers of half of cookies.

4. Bake, rotating sheets halfway through, until cookies are light golden brown around edges, 10 to 12 min. Let cool on sheets 5 min. before transferring to wire racks to cool completely.

5. Dust cutout cookies with confectioners’ sugar, then form sandwiches with whole cookies, jam (1 1/2 tsp per sandwich) and cutouts. makes 48 sandwich cookies About 100 cal, 4 g fat (2.5 g sat), 1 g pro, 20 mg sodium, 16 g carb, 0 g fiber

Hanukkah Is Here The only thing better than eight nights of gifts? These tasty, crispy latkes.

Apple, Scallions, Cracked Pepper

Horseradish Sour Cream, Dill, Pomegranate Seeds

6 TA S T Y L AT K E T O P P E R S Potato Latkes Active 30 min.

Total 30 min.

Makes 20

2 large eggs Kosher salt Pepper 2 lbs medium russet potatoes 2 medium onions 1/2 cup matzo meal 8 Tbsp olive oil

52

•

G O O D H O U S E K E E P I N G .C O M

Mike Garten, food styling by Tara Bench, prop styling by Cate Geiger Kalus.

1. In large bowl, whisk together eggs, 1 tsp salt and 1/4 tsp pepper.

2. In food processor with large grating disk (or on large holes of box grater), grate potatoes and onions. Add to bowl with eggs and toss. Stir in matzo meal.

3. Heat 2 Tbsp oil in large skillet over medium heat. Gently drop 5 large spoonfuls of potato mixture (about 1/4 cup each) into skillet.

Flatten to create even pancakes and cook until browned and crisp, 4 to 6 min. per side; transfer to wire rack or paper towel–lined plate.

4. Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at bottom of bowl).

Beets, Goat Cheese, Lemon Zest

Sautéed Apples, Thyme

Sautéed Onions, Whole-Grain Mustard

Hard-Boiled Egg, Capers, Parsley

Hanukkah Is Here The only thing better than eight nights of gifts? These tasty, crispy latkes.

Apple, Scallions, Cracked Pepper

Horseradish Sour Cream, Dill, Pomegranate Seeds

6 TA S T Y L AT K E T O P P E R S Potato Latkes Active 30 min.

Total 30 min.

Makes 20

2 large eggs Kosher salt Pepper 2 lbs medium russet potatoes 2 medium onions 1/2 cup matzo meal 8 Tbsp olive oil

52

•

G O O D H O U S E K E E P I N G .C O M

Mike Garten, food styling by Tara Bench, prop styling by Cate Geiger Kalus.

1. In large bowl, whisk together eggs, 1 tsp salt and 1/4 tsp pepper.

2. In food processor with large grating disk (or on large holes of box grater), grate potatoes and onions. Add to bowl with eggs and toss. Stir in matzo meal.

3. Heat 2 Tbsp oil in large skillet over medium heat. Gently drop 5 large spoonfuls of potato mixture (about 1/4 cup each) into skillet.

Flatten to create even pancakes and cook until browned and crisp, 4 to 6 min. per side; transfer to wire rack or paper towel–lined plate.

4. Repeat with remaining potato mixture, adding more oil to skillet as necessary (when getting near end of potato mixture, strain and discard any liquid at bottom of bowl).

Beets, Goat Cheese, Lemon Zest

Sautéed Apples, Thyme

Sautéed Onions, Whole-Grain Mustard

Hard-Boiled Egg, Capers, Parsley

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