Page 1










graze-worthy appetizers p.69


Reveal the best ingredient for perfectly moist turkey and savory stuffing.


Broth You Can Bet On America’s #1 Broth Choice is Swanson®

COLORING IS FOR CRAYONS, NOT STUFFING. Some “other” brands use added coloring to make their broth gold. We use chicken stock. So when you’re cooking for your family, cook with 100% natural Swanson.®


© 2017 CSC Brands LP.





Good grazing, new nuts, mad metal, cool wine tools, and more.


The most-saved breakfast recipes across


33 speedy

Take a break from the oven with this stovetop supper-saver.



Cooler days call for soups, and we’ve got five to warm you up.


EAT IT NOW Pears are far more than just bit players, as these star-power recipes show.


Make dinner more special— or just make it a party.

PICK PERFECT PRODUCE What to look for when choosing five fall essentials.


crackers that save you dough

74 4 KIDS

Kids will gobble up this crunchy turkey snack.


This mom loves music, dogs, scuba diving, and belly dancing. november 2017 1







graze-worthy appetizers p.69

Reveal the best ingredient for perfectly moist turkey and savory stuffing.




MAIN EVENT Perfect Turkey guarantees… well, perfect turkey.


Stealthy ways to make your Thanksgiving healthier.

82 DIY CRACKERS A simple recipe with variations for making your own crackers.


A sangria with the best flavors of fall.

84 pies with pizzazz


SECRETS OF PIE SUCCESS If pretty pie has eluded you in the past, we’ll make sure this is your year to shine.


BALANCE Healthy recipes to help even out the high-calorie holidays.


MIXED, MARBLED, AND MARVELOUS Get your swirl on with these desserts that combine different flavors and colors.


100 so many sides 2

november 2017


Turkey typically steals the show, but this Thanksgiving, we’re celebrating the side dishes.

happy thanksgiving! Thanksgiving is the biggest food holiday of the year at Allrecipes, so we dedicate one entire issue to the month of November. And should you need some last-minute turkey Q&A, is on call 24/7. Enjoy! – THE ALLRECIPES MAGAZINE TEAM

LETTERS AND COMMENTS SUBSCRIPTION HELP: or email us at or call 800-837-9017


november 2017

Fisher ÂŽ nuts are preservative free, non-GMO and full of flavorful potential.



editorial & design Editor in Chief

Test Kitchen



Lynn Blanchard, Luv2golfandcook Linda Brewer, Lkb Carla Christian, Cchristi4 Juli Hale, Betty Soup Colleen Weeden, CoWeed

Kim Cornelison, Kacfie Jacob Fox, J_Fox Kathryn Gamble, Kgloz Andy Lyons, ChiliDog Blaine Moats, Cyisu

DarlingEIC Creative Director


Managing Editor DOUG CRICHTON, Dougiebdoug Senior Editor

NICHOLE AKSAMIT, Nicholio Assistant Editor


Associate Design Director

KYLI HASSEBROCK, DashofGinger Copy Editor

Prop and Fashion Stylists

Lindsay Berger, WellDoneBerger Amber Hathaway, FreeStyleDesign Sue Mitchell, ChezPoulez Kelsi Ziemann, Kelsi Ziemann Artistry


advertising & business President, Meredith Food Group

CAREY WITMER Mamasalwaysworking Vice President, Group Publisher


ADVERTISING NEW YORK: 212-499-1846 Account Directors JUDY BROOKS, Judy06880 DAVID GINSBERG, DaveG Direct Media CREE FLOURNOY, CreeMichelle Sales Assistant HOLLY BAUER, GoodGollyMsHolly

SAN FRANCISCO: 415-986-7762


West Coast Account Directors ANN BLACH, CaliforniaFoodie VIRGINIA HARRINGTON, NorCalCook

Senior Production Manager BRIAN MURRAY, BrianM

Southern California Account Manager ELLIE WHELAN, Elliejersey

MARKETING Marketing Director


JENNY ROLSTON, Jkrolston DETROIT: 248-205-2571


Account Directors

LISA HIRATA, Lisainthekitchen JENNIFER SWANTON, Chitownchef National Travel Director

MELISSA LUEBBE, MidwestMelissa Sales Assistant

Director of Quality

JOSEPH KOHLER, JKohler LOS ANGELES: 310-592-7004

KSStheCook Design Director ALYSSA DAINACK, Apd_nyc Group Art Director SARAH R. FERRETTI, Sarahspice Marketing Manager RENEE KIM, ReneejKim Senior Manager, Events and Partnerships MELISSA McINERNEY, MGrimes Senior Publicist REBECCA ZISHOLTZ, RebeccaZisholtz Research Directors NANCY ELIAS, Nancyilene

CHICAGO: 312-853-1224


Food Stylists

Joshua Hake, Hake and Eggs Jill Lust, Jill Lust

Detroit Director

Premedia Quality Services Director DALE TUNENDER, QualityTuner Prepress Desktop Specialist JILL HUNDAHL, JHundahl Senior Premedia Manager JILL CRUCHELOW, JillC Production Traffic Supervisor KYLE DIRKS, KDirks

CIRCULATION Assistant Circulation Director LESLIE SHAEFFER, LjShaeffer Retail Brand Manager JENNIFER HAMILTON, Foodie Delights

FINANCE Assistant Business Manager LESLIE ROHR, Lesko14

ALLRECIPES.COM Senior SEO Content Strategist ANGIE MA, Hello Angie Social Media Manager LORRAINE GOLDBERG, VoraciousGirl


corporate Meredith National Media Group

Digital Video

MELINDA LEE Chief Digital Officer




Chairman and Chief Executive Officer


President and Chief Operating Officer

STEPHEN M. LACY President and General Manager of Meredith Magazines





President, Meredith Local Media Group

President of Meredith Digital

Business Planning & Analysis




Chief Financial Officer

President of Consumer Products

Content Licensing




Chief Development Officer

Chief Revenue Officer

Corporate Sales



MICHAEL BROWNSTEIN Chief Marketing Officer

Digital Sales



Chief Data and Insights Officer

Direct Media



Executive Vice President, Group Publisher

Brand Licensing





Consumer Revenue


Strategic Sourcing, Newsstand, Production

Digital Sales



Consumer Marketing

Research Solutions


Human Resources


Vice Chairman


© 2017 Meredith Corporation. All rights reserved. Allrecipes is a trademark of, Inc., a Meredith Corporation company, registered at the U.S. Patent and Trademark Office. Printed in USA.

Recipe nutritional information provided by ESHA Nutrient Database. © 2009 ESHA Research Inc. All Rights Reserved.

SUBSCRIPTION HELP: Visit, email us at, or call 800-837-9017.

Our subscribers list is occasionally made available to carefully selected firms whose products may be of interest to you. If you prefer not to receive information from these companies by mail or phone, please let us know. Send your request along with your mailing label to Magazine Customer Service, P.O. Box 37508, Boone, IA 50037-0508.

<285',6+ '(6(59(6 &2//(=,21(


CONTRIBUTORS Casey Barber, Goodfoodstories Jolene Hart, Jolene Hart David Jordan, d’Eats Carolyn Nicks, Carolyn Nicks Marge Perry, MargeP Lesley Porcelli, LesleyPorcelli Ryan Rasmussen, RitzyRyan James Rodewald, JRodewald Angela Ufheil, GlutenFreeGirl Mary Williams, GranMary


RECIPE INDEX All the recipes in this magazine* and on our website come from cooks just like you—and since Allrecipes is the biggest recipe site in the world, there are lots to choose from! Here’s what you’ll find in this issue:


APPETIZERS 82 72 70 69 72 70

Casey’s Crunchy Crackers Chef John’s Party Cheese Puffs Mary’s Roasted Red Pepper Dip Mushroom and Ricotta Bruschetta Raspberry-Walnut Baked Brie Spiced Nuts II

BREAKFAST 34 38 39 36 43

Chef John’s Dutch Babies Jiffy Cinnamon Rolls Polish Cream Cheese Coffee Cake Quick Quiche Sweet Potato Breakfast Casserole



99 Buttermilk Pie with Spiced Pomegranate Syrup 98 Chunky Cheesecake Brownies 97 Cranberry Swirl Coffee Cake 64 Easy Pear Clafoutis 86 Flaky Food Processor Pie Crust 97 Gluten-Free, Dairy-Free Pear-Almond Tart 86 Gluten-Free Flaky Food Processor Pie Crust 95 Marbled Pumpkin Cheesecake 99 Spiced Pomegranate Syrup

DRINKS 112 Cranberry Sangria 92 Pumpkin Smoothie



BEEF & PORK 91 Asian Steak and Vegetable Stir-Fry 48 Pork Chop and Feta Skillet 61 Sweetly Spiced Pork CHICKEN & TURKEY 92 Braised Balsamic Chicken 54 Lemon Turkey Soup 78 Perfect Turkey VEGETARIAN 59 Pear and Gorgonzola Pizza 93 Power Salad Bowls

SALADS 106 Maple-Dijon Brussels Leaf Salad 60 Pear Vinaigrette 93 Power Salad Bowls 106 Wheat Berry Waldorf Salad

SIDES 107 Cauliflower “Couscous” 107 Cider-Maple Roasted Roots 108 Creamy Butternut Squash Casserole 106 Fall-Infused Mashed Potatoes 108 Farro with Wild Mushrooms 108 Gluten-Free Bomb-Diggity Stuffing 108 Green Beans with Caramelized Onions 49 Green Pepper Rice 48 Lemon-Honey Glazed Carrots 90 Roasted Garlic-Lemon Broccoli 107 Southern Butter Rolls 106 Spiced Quince and Cranberry Chutney 106 Veggie Rose Tart

SOUPS 54 Black-Eyed Pea Chili 57 Creamy Vegan Sweet Potato and Corn Chowder 54 Lemon Turkey Soup 56 Moroccan Lentil Soup 55 Roasted Cauliflower, Garlic, and Leek Soup 66 Spicy Butternut Squash, Pear, and Bacon Soup PLUS: A snack-size gobbler you can make with your kids, page 74

If you’d like to submit a recipe to be considered for publication, go to

recipes in the magazine are put through our test kitchens to ensure you’ll have * The success, so they may not exactly match what’s on the site.


november 2017

what you get with every recipe in the magazine 289 REVIEWS hands-on 10 min total 30 min serves 6

submitted by:



STAR RATINGS See at a glance what your fellow Allrecipeeps thought about the recipe.

REVIEWS All it takes to rate a recipe is a single click. But when readers take the time to write a review, you get much more: insights and suggestions on what they loved about the recipe—or what they suggest to make it even more lovable.

KEY STATS You don’t have to guess how long a recipe will take you to make or how many servings you’ll get.

ICONS These highlight key features to make browsing easier. Hidden Gem = A gem of a recipe— a newer one, usually—that doesn’t yet have a lot of reviews but still deserves your attention. Healthy Pick = In line with U.S. Department of Agriculture healthy eating guidelines, based on a 2,000-calorie-per-day diet that emphasizes produce, lean protein, whole grains, and calcium-rich ingredients, and minimizes added fats, sugar, and sodium. Quick = Ready in 30 minutes or less. Vegetarian = Contains no meat, poultry, or seafood. May contain dairy products or eggs. Gluten-Free = Contains no wheat, rye, or barley (or products such as bread or pasta that typically contain or are processed with those grains). Products vary by brand; always check ingredient labels to avoid hidden sources of gluten. Vegan = Free of animal products.




*Based on a 10'×10' kitchen

©Inter IKEA Systems B.V. 2016

A dream kitchen should be a luxury that everyone can afford – a complete kitchen with a beautiful island, all the storage you’ll need, and unique solutions that ⇒t your budget. Because no matter what you do, who you are, or how much you make, you deserve to make the dream yours. SEKTION kitchen with VOXTORP light beige high-gloss drawer fronts, VOXTORP walnut effect doors, drawer fronts and MAXIMERA soft-closing drawers. SEKTION cabinet frames in white melamine foil. VOXTORP doors/drawers fronts in high-gloss foil ⇒nish and foil ⇒nish. MAXIMERA drawer in powder-coated steel and melamine foil. Shown with PERSONLIG quartz frosty carrina countertop with eased edges. Requires assembly. *The total price includes cabinets, fronts, drawers, door dampers, interior shelving, hinges, toe kicks, legs, and cover panels. Your choice of countertops, sinks, faucets, knobs and handles, appliances, and lighting sold separately. See IKEA store for limited warranty, country of origin and 10'×10' details. Valid in US stores only.

MIXER parties / trends / tools / decor

get your GRAZE ON Before the big meal, keep guestsâ&#x20AC;&#x2122; spirits high with easy nibble-and-sip entertaining.


Appetizer recipes begin on page 69.

november 2017 11



Kate Spade Wickford Salad Set White-on-white texture adds interest to this porcelain bowl, which comes with wooden serving utensils. $125 at

Puebla Salad Plates are hand-painted, hand-glazed, and handy for a party. $38 for four at

Rope Salad Plates are made of melamine, a smart choice for kids and clumsy uncles. $20.50 for four at

Stainless-Steel Bamboo Flatware $12 for four pieces at

Carter Salt Cellar The ceramic lid keeps the salt clean and the spoon in place when not in use. $13 at DIY DECOR

CYANOTYPE TABLE RUNNER 1. In a room with the shades drawn, trim cyanotype cotton fabric ($28 for 36x90inch piece at to 18x90-inch rectangle or desired shape.



2. Arrange flowers, leaves, or other objects on fabric. Open shades, exposing fabric to sunlight until uncovered areas turn desired shade of blue, 5 to 20 minutes. 3. Remove objects. Rinse fabric until water runs clear. Dry. Hem and edge as desired.


november 2017


Warm wood, mixed styles, and unexpected washes of indigo give the table a welcoming vibe.

FEEL IT WORK IT SHOW IT Experience the natural, enamel-safe whitening power of ARM & HAMMER™ Baking Soda. Feel it working every time you brush with ARM & HAMMER™ Advance White™.



If ever there was a wine-drinking season, that season is upon us. (You have to wash down all that food with something, right?) We chose some neat products to help you make the most of your reds and whites, and we asked some Allrecipes community members to test them out.

“It didn’t keep my wine cold for very long, but I loved the removable cork cap and aerating spout!”



“Amazing! It’s small, portable, and lightweight. However, it required a couple of cycles to aerate as much as I wanted it to.”




“These are great for sipping wine in a warm environment. They take up some space but freeze quickly.” – BUCKWHEAT QUEEN

1. Corkcicle Air PHOTOS: JACOB FOX

Once frozen, this gadget fits into a bottle of wine to chill, then aerates as you pour. $25 at

2. Eparé Pocket Wine Aerator

This battery-operated device blows air bubbles into a glass of wine for maximum flavor. $20 at

3. Freeze Cooling Wine Glasses

Pop these babies in the fridge or freezer, and the gel layer inside keeps wine cold for hours. $25 for two at


Vacu Vin Swirling Carafe Let your wine breathe in a glass carafe while it securely tilts and spins on a cork base. $70 at “The swirling of the carafe creates a nice bloom of the wine. It’s the ultimate fidget spinner for adults!” – HOWARD

RBT Electric Corkscrew This sleek-looking metallic corkscrew is rechargeable and totally automatic, with no buttons necessary. $100 at

november 2017 15

Shopping lists that connect your home to your phone. It’s more than a fridge. It’s the Family Hub . TM

Live beautiful

© 2017 Samsung Electronics America, Inc. Requires Family Hub app (free) and Internet connection. Screen images simulated.



mixed-metal madness Gold, nickel, copper, brass— who can choose? Luckily, you don’t have to. Combining a little of this and a little of that can make a kitchen feel a whole lotta special.

Copper Subway Tile

Lucy Gold Counter Stools A galvanized iron base makes them sturdy, and gold plating gives them that Midas touch. $560, also in copper, at

Classic 2x6-inch wall tiles feel shiny and new when they’re made of stainless steel with a copper metallic finish. $3 each at

Globe Pendant Light A brushed brass dome and frosted glass bottom bring style and a soft, warm glow to a kitchen island or breakfast nook. $249 at

Pinky Up Piper Rose Gold French Press Do mornings seem rosier with coffee from this pretty pot? Quite possibly! $26 at

Chevron Brass Drawer Pull This snazzy shape also comes in copper or nickel. $7 at

Soleil Small Wire Bowl Copper electroplating makes this both fine art and fruit bowl. $30 at


november 2017

Add interest to cabinets by replacing glass or wooden door panels with metal mesh inserts.


A Fine Mesh Idea

WHEN YOUR PRIORITY FOR THE HOLIDAYS IS HAVING YOUR GUESTS SHOW UP ON TIME. More people use the United States Postal Service to deliver online purchases to homes than anyone else in the country. Ship now at

© 2017 United States Postal Service. All Rights Reserved. The Eagle Logo is among the many trademarks of the U.S. Postal Service . Please recycle packaging materials whenever possible. ®


HOW ’BOUT For a healthy glow, detox with every delicious bite. Le Couvent Des Minimes Apple & Pear Lip Balm $9 at

Desert Essence Organics Green Apple & Ginger Shampoo $6.29 at

Eminence Organic Skin Care Pear & Green Apple Sugar Scrub $48 at Juice Beauty Green Apple Age Defy Moisturizer $48 at


november 2017

n apple a day keeps skin breakouts at bay. OK, so that’s not how the saying traditionally goes, but apples really are detox darlings. They contain high amounts of soluble and insoluble fiber (pectin especially) that can lower your LDL cholesterol and usher out toxins and excess fats as you digest. That’s a major pro for your skin, since sluggish waste removal in your body can manifest as skin rashes, itching, and acne. Just be sure to eat the apple peels, too, which hold more than half the fruit’s total fiber content. Sweet though they may be, apples also help regulate blood sugar levels because their natural sugars are slow to absorb. Over time, greater blood sugar balance can mean better appetite control and fewer sugar cravings—as well as fewer breakouts. While many prefer sweeter apple varieties like Honeycrisp and Fuji, tart apples like Granny Smith, Winesap, and McIntosh can be higher in malic acid, a compound that aids in digestion and metabolism. Choose firm, unbruised apples with vibrantly colored skin. Red-skin apples have the highest concentration of the phytochemical quercetin, a beauty powerhouse that can help reduce inflammation, slow aging, and minimize allergy symptoms. Apples stay fresh for an extended time if stored away from heat and light, so you can pick them fresh now and enjoy their beauty and health benefits for weeks to come. And there’s no need to juice or purée them first. Just toss one in your bag to chomp on later and cross that fall juice cleanse off your to-do list. —Jolene Hart Jolene Hart is a certified health coach, a former beauty editor, and author of the Eat Pretty books. You can find more of her insights on nourishing beauty from the inside out at







Cool-Weather Comfort

When you’re in the western part of the state, you’ve gotta get a gob.

If chilly November has you hungry for comfort food, here are three cookbooks you’ll want to cozy up to.


o a western Pennsylvanian, a gob by any other name just wouldn’t taste as sweet. Though the rest of the world calls this cakey confection a whoopie pie, residents of Johnstown, Pennsylvania, and neighboring towns in the hills east of Pittsburgh have been gobbling up gobs for more than a century.

Why the unusual moniker? Some say the whoopie pie got its name when Amish farmers, overjoyed to find the sweet treats in their lunch pails, exclaimed “whoopie!” And one version of the gobs’ origin story has a similar refrain: Pennsylvania coal miners were equally excited at finding this fine dessert in their lunches. However, to them, the frosting-filled chocolate snack cakes looked an awful lot like coal waste lumps known as “gobs” at mining sites. Thus, the regional nickname took hold.

YOST’S DUTCH MAID BAKERY Johnstown (which accepts mail orders at or 814-269-3931)

SHEETZ AND GIANT EAGLE STORES Select locations in western Pennsylvania


Dana DeVolk’s scaled-down recipes serve up craveworthy food—and a welcome break from the leftovers parade—for singles, couples, empty nesters, or any small household.

This clever baking and preserving combo includes not just recipes for breads, crackers, cakes, biscuits, and scones, but also sweet, savory, and wonderful things (like gingered sweet potato butter) to slather them with.

The Cozy Table by Dana DeVolk (Countryman Press $25)

Toast & Jam by Sarah Owens (Roost Books, $30)

Though gobs at many bakeries and bake sales in the area seem indistinguishable from whoopie pies, the gobs made by one western Pennsylvania bakery are distinct.


Since 1980, Tim Yost of Yost’s Dutch Maid Bakery has made Johnstown’s signature gobs, based on an early 20th-century recipe acquired from the neighboring Harris Boyer Bakery after it shut its doors. Whoopie pies are soft and sticky, Tim says, but a gob has a denser, drier crumb. “Not a cake and not a cookie, it’s somewhere in between.” Laughlintown

Neither big nor bite-size, with a hint of cinnamon in the devil’s food-esque batter, an almost crunchy yellow frosting, and a cellophane package with a cartoon sailor, Yost’s trademarked Dutch Maid Gobs are unique. And for many western Pennsylvanians, they have a taste that can’t be replicated. One bite and, as the Dutch Maid packaging notes, “They eat ’em up!” —Casey Barber

In her first cookbook, Half Baked Harvest blogger Tieghan Gerard offers clever, strangely comforting combinations: Sweet potato fries in a salad? Why not! Pasta baked into a frittata? Don’t mind if I do! She dreamed it all up in a kitchen in a barn in the Colorado mountains. Half Baked Harvest Cookbook by Tieghan Gerard (Clarkson Potter, $30)


NOURISHING THE ENDLESS POSSIBILITIES Feeding our kids’ potential each and every day is just one of the many ways we show them love. Inspired by Jif®, the peanut butter that feeds body and spirit, mom influencer Ilana Wiles shares her most loved snack-tivity idea that fuels her kids’ imaginations and appetites.

Creative Snacking Baking peanut butter cookies from scratch with my daughters is my favorite, just like it was with me and my mom. It’s easy, there’s total room for error, and making the fork prints is the best part! Harlow makes fork prints on the edges and calls it a lion because it resembles a mane. Mazzy likes to make stripes and polka dots on her cookies. There is no such thing as the right way to decorate a peanut butter cookie.


Fueling Imaginations

Celebrating the Passion

I want my girls to know that they are loved and that their ideas and creations are valued—whether it be a drawing, a dance move, a song they made up, or a funny looking batch of peanut butter cookies they baked with their mom.

It’s amazing what their imaginations can uncover when you support and listen to all their ideas.


I encourage their independence in whatever they do. The confidence they build by saying they made a creation of their own is well worth the mess.


Jif® believes that when you nourish kids’ potential, they can be anything they set their minds to. Find out more at ©/® THE J. M . SMUCKER COMPAN Y

EVERY DAY IS FULL OF POSSIBILITIES Fresh roasted peanut taste, creamy texture, and so much more.






It’s nuts to think that peanuts, walnuts, and pecans were the only nuts most Americans ate routinely. That was before almonds and their entourage muscled in, cashews crushed it at the bulk bins, and pistachios got crackin’ with celeb endorsements. These days, macadamias and hazelnuts are finding their way into nut butters, Brazil nuts are samba-ing out of the mixed-nut bowl and into the spotlight, and peanuts are making a comeback with new flavor twists. Here are a few new, nutty things worth trying. Jem Raw Sprouted Nut Butters The nuts used in these butters are sprouted before they’re dehydrated and ground, making them easier to digest and more flavorful than your typical raw nut butter. And they come in interesting blends like Cashew Cardamom, Chocolate Hazelnut, or Superberry Almond Butter. $13 for 6 ounces at

Pizootz Infused Peanuts These Virginia peanuts are marinated before roasting, so the flavor and seasonings get inside the nuts and don’t rub off on your fingers. Fun flavors include Bay Spice, Baja Taco, and New York Dill Pickle. $3 for 1.45 ounces at

Trader Joe’s Mixed Nut Butter This is the can’t-make-up-your-mind nut butter, made from everything in the mixed-nut bowl: roasted and salted almonds, cashews, walnuts, Brazil nuts, hazelnuts, and pecans. $6 for 12 ounces at Trader Joe’s

Roasted Sacha Inchi

Milkadamia Macadamia Milk This cleverly named nut milk, made from sustainably farmed Australian macadamia nuts, has a pleasant flavor and creamy mouthfeel. The new, even thicker Latte Da version froths nicely and won’t separate in your latte. $5 for 32 ounces at select grocers and


november 2017


Also known as Inca peanuts, these seeds from Peru are not technically nuts. But they do have a nutty flavor and texture. And because they’re loaded with protein, fiber, and antioxidants, they’re emerging as a modern superfood. $20 per pound at

Make Sargento jalapeno mac and cheese





That’s what Sargento® Shreds do to food. Always shredded fresh off blocks of real, natural cheese, they make every meal something to be delighted by. © 2017 Sargento Foods Inc.

n a n o k r o f r u o y e k Ta

Cinnamon Apple Pie INGREDIENTS: Crust: • 1 refrigerated Pie Crust • 1 Tbsp. butter, melted • 2 tsp. cinnamon Filling: • 2 cans Lucky Leaf Premium Apple Fruit Filling • 1 stick butter, softened (8 Tbsp.) • 1 cup flour • 1 cup light brown sugar Icing: • ½ cup powdered sugar • ¼ tsp. vanilla • ¼ tsp. cinnamon • 2 tsp. milk

DIRECTIONS: Preheat oven to 400°F • Unroll pie crust on lightly floured surface • Brush with butter and sprinkle evenly with cinnamon • Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls • Press evenly into bottom and sides of 9-inch pie plate, making sure there are no spaces between the rolls • Pour 2 cans of Lucky Leaf Premium Apple Fruit Filling on top of the crust • Combine butter, flour and brown sugar in a large bowl and form into crumbles using a pastry blender • Sprinkle crumbles over apple filling • Bake until top and crust are golden brown and filling is bubbling, about 40-45 minutes (cover top/crust with foil if necessary) • Remove from oven and cool • Whisk together powdered sugar, vanilla, cinnamon and milk in small bowl to form icing (add more sugar or milk to reach desired consistency) • Drizzle over cooled pie

Find more recipes, tips, videos & more at




Some Allrecipes community members love their pets so much they use a pet photo or name for their profile or sneak their pet into recipe shots. We get it: Pets are part of the family! That’s why these furry friends—we call them Allrecipets—have earned a place in our pages, too.

zap it clean without chemicals or water

This issue’s featured pet is Timber, who lives in Mesquite, Nevada, with his loving mama, Mari Haslam.

The Ellie Sanitizer is a portable, digital, lunch box-size device that sanitizes everything from baby bottles and binkies to cell phones, toothbrushes, watches, and water bottles (and even the water in them!) with UV LED rays. Just put the item in the box and zap it for 60 seconds to eliminate 99.9 percent of harmful germs and bacteria. Take that, cold season! PHOTOS: (TIMBER) MARI HASLAM. (ELLIE) RAYVIO. (CHILD) GETTY IMAGES

$149 at and

“It was a cold, rainy fall evening in 2009 when I noticed this little blond puppy running alongside a busy road. We already had three dogs at home, but I told my husband that we had to pick up this border collie-golden retriever mix. My husband agreed on one condition: that we find someone to adopt him. Months later, we did. But the day we were supposed to hand Timber over, after a night of crying, we decided to keep him. I have never felt a closer bond with any pet. He is loving, loyal, friendly, and unbelievably smart. He fetches the paper in the morning, gets my husband’s slippers at night, and loves to go for long walks with me.” —Mari Haslam (aka Timber on


big meals with little guests So, you and the family are invited to a fancy, special-occasion meal. Lucky you! But now, how do you make sure your child doesn’t lob a meatball across the table? A little planning will help everyone enjoy the day.

PROBLEM: The meal will be long, and your kids can hardly sit still for 10 minutes. SOLUTION: Be realistic. Sitting down, eating, and chatting all day may sound like heaven to a grown-up, but antsy kids who have already fed themselves will be ready to move on. Let them excuse themselves when they’ve had enough, or consider letting them run off steam between courses. If there’s nowhere for them to go, bring paper and colored pencils that they can use to occupy themselves during the lulls.

PROBLEM: Your kids will encounter fancy new foods that they may not want to eat. SOLUTION: Don’t force kids to try food they don’t want to eat. (Experts say this tends to backfire anyway, inhibiting kids’ desire to try new things or even inspiring gagging.) Instead, teach children to be polite about food and thankful to hosts: no making faces or snide remarks about what’s served. Tell them to fill up on foods they like and keep to themselves about anything that grosses them out. —Lesley Porcelli november 2017 27


‘Tis the Season for

Merry Meow-Ments The holiday season is all about creating special times with the family-including your cat! Check out these tips for making holiday moments worth meowing about.

Get Picture Purr-fect Ready

Treat Your Cat Like You Treat Yourself

Stockings Stuffed with Love

Just as you prepare to look your holiday best, so should your cat! Meow Mix Brushing Bites® dental treats help control plaque and tartar, leaving you both with picture purr-fect smiles for your holiday photos.

Santa isn’t the only one who deserves a plate of treats left out for him this season! With 8 delicious flavors and textures of Meow Mix Irresistibles® treats with real meat to choose from, why serve just one this holiday season? Your feline foodie will love nibbling bites of each, hors d’oeuvrestyle—just hold the egg nog, please!

Flavor-packed treats made with real seafood, poultry, or beef are at the top of every cat’s holiday wish list. Include Meow Mix Irresistibles® treats in your feline friend’s stocking and she’ll purr with joy all season long!

Inspiring Meow-Ments All Season Long

Choose from soft or crunchy treats made with real seafood, poultry, or beef your cat craves.

Specially designed to help clean cats’ teeth by reducing plaque and tartar, and fortified with Vitamin D and Calcium to help support strong teeth and bones.


©/TM/® Big Heart Pet, Inc.

Variety keeps relationships fun. It’s why Meow Mix® has a variety of treats, including Brushing Bites® and Irresistibles.® All made with the real meat taste your cat craves. MEOW MIX.® THE ONLY ONE CATS ASK FOR BY NAME.®

IF A BROTH’S FIRST INGREDIENT IS WATER, YOU’RE NOT MAKING SOUP, YOU’RE BOILING VEGETABLES. Some “other” brands start with water. We use rich, golden chicken stock. So when you’re making soup, make it with 100% natural Swanson.®

© 2017 CSC Brands LP.

SWANSON. CHOOSE NATURAL. #whatsinyourbroth



PICKING PERFECT PRODUCE Great meals start with great ingredients. Here’s what to look for when choosing five fall essentials. PHOTO: GETTY IMAGES

Better Brussels If you buy them by the bag or loose from the bin, avoid those with yellowed leaves or black spots. Smaller Brussels sprouts tend to be sweeter; larger ones taste more like cabbage. You

don’t have to buy them on the stalk, but if you do, leave them attached until ready to use. They’ll stay fresher longer because they’ll keep drawing moisture from the stalk.

Crisper Cranberries Cranberries start out white, turn deep red when ripe, and don’t ripen after harvest. So the redder they are when you buy them, the better. Choose fresh berries that are shiny, plump, and free of shriveled or brown spots. Fun fact: Ripe fresh cranberries actually bounce when dropped. They’ll keep in a plastic bag up to a month in the fridge or up to a year in the freezer.

Good Green Beans You probably already know to

choose brightly colored beans that are free of brown spots. But the best indicator of green bean freshness is the snap test: If the beans snap easily and audibly when bent, they’re fresh. Bigger and overly mature beans tend to have tougher and more rubbery pods. Older beans tend to dry out, especially at the ends.

Perkier Pears Pears don’t ripen until after they’re removed from the tree. So there’s nothing wrong with buying an underripe pear. Unless you need a ripe pear right this minute, choose pears that are firm and free of cuts, cracks, or bruises. Keep them in a cool place, and let them ripen in a brown paper bag at room temperature for one to two days before using. Pears

bruise easily, especially as they ripen, so handle them gently and wait to wash them and remove those pesky produce stickers until just before using.

Super Squash Choose winter squash that feel heavy for their size and have dry stems. Avoid those with cuts, cracks, or soft spots, which invite mold and may indicate spoilage. (A pale spot on the bottom, caused by resting on the ground, is normal.) And hard matte skin is a good sign for most varieties. Shiny skin may indicate the squash was picked too early.



Choosing the right broth is just as important as choosing the perfect produce. Swanson®, America’s #1 broth, uses only the best quality herbs and vegetables, picked at the peak of freshness.

SWANSON. CHOOSE NATURAL. #whatsinyourbroth



Quick Quiche: 109,701 saves

Jiffy Cinnamon Rolls: 62,828 saves


Chef Johnâ&#x20AC;&#x2122;s Dutch Babies: 46,691 saves

Polish Cream Cheese Coffee Cake: 5,384 saves


The approaching holidays sometimes mean more houseguests at your table. These frequently saved, easy-to-make breakfast recipes are sure to impress your crowds!


Sweet Potato Breakfast Casserole: 16,767 saves

november 2017 33


46,691 TIMES

“This came out looking amazing, even though it deflated in about three minutes. The flavor is super good. I will be making this again and again. Next time I am going to try a savory one.” – FOXY_GIRL04

“I make these often! I sometimes serve them with sautéed apples and raisins. Some people enjoy maple syrup. It is my go-to breakfast when I have company.”

“My husband and I loved this! I added some cinnamon and doubled the vanilla. We also used lots of lemon.”



Chef John’s Dutch Babies 301 REVIEWS hands-on 10 min total 35 min serves 6

submitted by:

chef john



november 2017 3 ⅔ ½ ¼ ¼ 3 1 ½ 1

eggs, room temperature cup milk, room temperature cup flour teaspoon salt teaspoon vanilla extract tablespoons butter tablespoon butter, melted Meyer lemon, juiced (1 tablespoon) tablespoon powdered sugar, or to taste 3 cups mixed berries

1. Preheat oven to 425°F. 2. Blend together eggs, milk, flour, salt, and vanilla in a blender until batter is smooth. Melt butter in a 10-inch cast-iron skillet in oven until bubbling, about 5 minutes. Pour batter into center of skillet. 3. Bake until puffed and golden, 20 to 25 minutes. Brush with melted butter, drizzle lemon juice over top, and dust with powdered sugar. Cut into 6 wedges and serve with berries. PER SERVING (1 WEDGE PLUS ½ CUP BERRIES): 199 CAL; 11.1g FAT (6.2g SAT); 5.7g PRO; 19.4g CARB; 2.8g FIBER; 205mg SODIUM; 2.8g SUGARS

A Y D I S WHEN L O H E H T Everyone got scarves

Everyone wanted to hold the baby

The snowball fight broke out The red tricycle was under the tree

Grandpa had his laughing fit

©|® The Folger Coffee Company

The day was spent ice skating

The things that matter most happen one morning and one cup at a time.


109,701 TIMES

Quick Quiche 1,057 REVIEWS hands-on 15 min total 1 hr, 5 min serves 6

submitted by:

myrite 8 slices bacon 4 ounces shredded Swiss cheese (1 cup) 1½ cups milk ½ cup flour 4 eggs, lightly beaten ¼ cup finely chopped onion 2 tablespoons butter, melted ½ teaspoon salt 1. Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned. Drain on paper towels, crumble, and set aside. 2. Preheat oven to 350°F. Lightly grease a 9-inch pie plate. 3. Line bottom of plate with cheese and crumbled bacon. Whisk together milk and flour in a large bowl, then whisk in eggs, onion, butter, and salt until smooth; pour into plate. 4. Bake until set, 35 to 40 minutes. Cut into 6 slices and serve hot or cold. PER SLICE: 380 CAL; 24.9g FAT (12.4g SAT); 18.8g PRO; 12.7g CARB; 0.4g FIBER; 635mg SODIUM; 4g SUGARS

“Whatever ingredients you use, I think the key is broiling the quiche for a few minutes after cooking. It gives it a great crispy top.”

“This quiche is amazing! I used Colby Jack instead of Swiss and cut the milk by ¼ cup. Perfect! Nice and crispy with a great bacon-y flavor.” – KATE BLUHM



november 2017


veg out We added ⅔ cup broccoli florets, blanched and cut small. Mix up the flavors of this quiche by substituting the same amount of any veggies you’d like.

SPICED MAPLE-WALNUT CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 40 min. | Makes: 16 servings (incl. refrigerating)

W HAT YO U NE E D 8 graham crackers 1 cup chopped PLANTERS Walnuts, toasted, divided 1/2 cup plus 2 Tbsp. packed brown sugar, divided 2 Tbsp. butter, melted 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 tsp. pumpkin pie spice 1 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 cup maple syrup, divided 4 eggs 1/2 cup whipping cream

MAKE IT HEAT oven to 325°F. USE pulsing action of food processor to pulse graham crackers, 3/4 cup nuts and 2 Tbsp. sugar until mixture forms fine crumbs. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. BEAT cream cheese, pumpkin pie spice and remaining sugar in large bowl with mixer until blended. Add sour cream and 1/2 cup maple syrup; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. BAKE 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. BRING cream and remaining maple syrup to boil in medium saucepan on medium heat, stirring constantly. Simmer on medium-low heat 10 to 12 min. or until reduced to about 2/3 cup, stirring frequently. Cool completely. DRIZZLE maple-flavored sauce over cheesecake just before serving; sprinkle with remaining nuts. Substitute: Combine 1/2 tsp. ground cinnamon, 1/4 tsp. ground ginger, and dash each of ground allspice and ground cloves; use instead of the pumpkin pie spice.

Jiffy Cinnamon Rolls

⅓ cup butter, softened, plus ¼ cup butter, chilled 1 cup packed brown sugar 1 tablespoon cinnamon 2 cups flour 2 tablespoons white sugar 4 teaspoons baking powder 1 teaspoon salt 1 cup cold milk, plus 1 tablespoon for glaze (use 1 to 2 teaspoons for a more visible glaze) ⅓ cup currants ½ cup sifted powdered sugar

297 REVIEWS hands-on 20 min total 35 min makes 12 rolls

submitted by:


1. Preheat oven to 400°F. Grease bottoms and sides of a 12-cup muffin tin. 2. Beat together ⅓ cup softened butter, brown sugar, and cinnamon in a bowl with an electric mixer on medium speed until combined, about 1 minute. Set aside. 3. Whisk together flour, white sugar, baking powder, and salt in a large bowl. Cut in ¼ cup cold butter until crumbly. Make a well in center, then pour in 1 cup cold milk. Stir with a fork to form a soft dough. 4. Turn dough out onto a lightly floured surface and knead 8 to 10 times. Roll dough into an 8x12-inch rectangle (about ⅓ inch thick). Crumble brown sugar mixture evenly over dough. Sprinkle currants over top. Starting from a long side, roll dough up like a jelly roll into a log. Cut into twelve 1-inch-thick slices. Put each slice, cut side down, in a prepared muffin cup. 5. Bake until golden brown, 15 to 20 minutes. Immediately turn rolls out onto a serving tray and flip so top sides are facing up. 6. For glaze, stir together remaining tablespoon milk and powdered sugar. Drizzle over rolls and serve. PER ROLL: 254 CAL; 9.8g FAT (6.1g SAT); 3.1g PRO; 40g CARB; 1.1g FIBER; 440mg SODIUM; 22.5g SUGARS



62,828 TIMES

“Absolutely perfect for those times when you’ve just gotta have a cinnamon roll. These do get hard after a few hours, so make sure you eat them up while they’re fresh!” – EMMA_JANE

“Next time I think I will chill the dough in the fridge for a little bit to make cutting easier and to help maintain its shape.” – RUBYC0101



Reduce the calories in these recipes for cinnamon rolls and coffee cake by replacing half the sugar with an equal amount of Stevia In The Raw®.

55 REVIEWS hands-on 30 min total 1 hr, 15 min serves 16

submitted by:

tammy m curry VEGETARIAN

Polish Cream Cheese Coffee Cake polish-cream-cheese-coffee-cake For Cake 1 cup sugar ½ cup butter, softened 1 egg 1 cup sour cream 1 teaspoon vanilla extract 3 cups flour 1 teaspoon baking powder 1 teaspoon baking soda For Filling 2 (8-ounce) packages cream cheese, softened

½ cup sugar 1 egg For Topping ½ cup chopped pecans ½ cup packed brown sugar ⅓ cup flour ⅓ cup butter, softened Make Cake: 1. Preheat oven to 350°F. Grease a 9x13-inch baking dish. 2. Beat together sugar, butter, and egg in a large bowl with an electric mixer on medium speed until smooth. Beat in sour cream and vanilla. Stir in flour, baking powder, and baking soda until mixture comes together in a sticky dough. Spread half the dough evenly into prepared baking dish.

Make Filling: 3. Beat together cream cheese, sugar, and egg in a large bowl with an electric mixer on medium speed until smooth. Spoon filling over dough. Drop remaining half of dough by spoonfuls over cream cheese filling. Make Topping: 4. Mix together pecans, brown sugar, flour, and butter in a bowl until mixture resembles coarse crumbs; sprinkle over dough. 5. Bake until a toothpick inserted into center comes out clean, about 45 minutes. PER 2¼X3¼-INCH SERVING: 426 CAL; 24.9g FAT (13.4 SAT); 5.9g PRO; 46g CARB; 1g FIBER; 289mg SODIUM; 25g SUGARS

“I doubled the topping and added cinnamon to it. (I’m a sugar fiend.) Wonderful for breakfast, brunch, or dessert.” – JANNA

“I sprayed my hands with cooking spray to help me pat the dough into the pan. This coffee cake would be great with some fruit preserves added to the middle.” – CHRISTINA


5,384 TIMES

Made with extracts from the sweet leaves of the stevia plant, the Stevia In The Raw® specially formulated Baker’s Bag measures conveniently, just like sugar. When baking any recipe, use half the sugar the recipe calls for and replace the rest with an equal amount of Stevia In The Raw to achieve the proper browning, rising, and caramelizing that only sugar can provide. For more sweet ideas, visit


FRESH FROM THE OVEN Impress everyone at the table with delicious, easy-to-make, homemade

Fleischmann’s® Beginner’s Cinnamon Rolls. INGREDIENTS 41/2[VJ\WZHSSW\YWVZLÅV\Y 1 /3 cup sugar 2 packets Fleischmann’s® RapidRise Yeast 1 teaspoon salt 11/2 cups water 6 tablespoons butter OR margarine 1 egg FILLING /3 cup sugar 2 teaspoons ground cinnamon 3 tablespoons butter OR margarine, very soft


FROSTING 2 ½ cups powdered sugar 2 tablespoons butter OR margarine, softened 2 to 3 tablespoons milk 1 teaspoon pure vanilla extract DIRECTIONS 1. *VTIPULJ\WZÅV\YZ\NHYKY``LHZ[HUKZHS[PUHSHYNL mixer bowl and stir until blended. Place water and butter in a microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120°F to 130°F, butter won’t melt completely). (KK[VÅV\YTP_[\YL^P[OLNN 2. Beat 2 minutes at medium speed of electric mixer, scraping IV^SVJJHZPVUHSS`(KKJ\WÅV\Y"ILH[TPU\[LZH[OPNO speed, scraping bowl occasionally. Stir in just enough YLTHPUPUNÅV\YZV[OH[[OLKV\NO^PSSMVYTPU[VHIHSS 3. 2ULHKVUSPNO[S`ÅV\YLKZ\YMHJL\U[PSZTVV[OHUK elastic and dough springs back when lightly pressed ^P[OÄUNLYZHIV\[[VTPU\[LZ*V]LY^P[OH[V^LS" let rest for 10 minutes. 4. -VYÄSSPUNJVTIPULZ\NHYHUKJPUUHTVUPUHZTHSSIV^S Set aside.

5. Roll dough into a 15 x 10-inch rectangle using a rolling pin. Spread 3 tablespoons butter over dough, stopping at least 1/2-inch from the edges on the long sides. Sprinkle with cinnamon sugar mixture. Beginning at long end of each rectangle, roll up tightly. Pinch seams to seal. Cut into 12 equal pieces. 6. 7SHJLJ\[ZPKLZKV^UPUNYLHZLK_ PUJOIHRPUNWHU*V]LY^P[O[V^LS" let rise in warm place until doubled in size, about 1 hour. 7. Bake in preheated 350ºF oven for 25 to 30 minutes or until rolls are golden brown. Cool on wire rack for at least 20 minutes. 8. Combine all frosting ingredients (start with 2 tablespoons milk and add more if needed) in a large bowl and beat until creamy. Spread over rolls.


a homemade taste

Beginner’s Cinnamon Rolls Find delicious recipes at

©2017 ACH Food Companies, Inc.

Fleischmann’s® makes it easy.


Cookware Multiple Uses| Clever Designs Find fry pans, cookware sets, kitchen gadgets, and utensils to help home cooks scramble, saute or start from scratch!


Sweet Potato Breakfast Casserole sweet-potato-breakfast-casserole

½ cup water, or more as needed 1 (8-ounce) package frozen vegetarian sausage links (such as Morningstar Farms) 1 pound sweet potatoes, peeled and shredded (4 cups) ¼ cup butter, melted (you could reduce this to 2 tablespoons) 8 eggs, lightly beaten 1 (16-ounce) container low-fat, small-curd cottage cheese 8 to 12 ounces cheddar or mozzarella cheese, shredded 1 cup slivered fresh spinach leaves (about 1 ounce) ½ cup finely chopped onion 1. Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish. 2. Bring water with sausage to a boil in a large skillet. Reduce heat to mediumhigh and cook, turning occasionally, until water evaporates and sausage is evenly browned, 10 to 12 minutes. Crumble sausage and set aside. 3. Stir together sweet potatoes and butter in a bowl; press evenly into bottom of prepared baking dish. 4. Stir together eggs, cottage cheese, shredded cheese, spinach, onion, and crumbled sausage in a large bowl; spread evenly over sweet potato layer. 5. Bake until top is golden brown and eggs are set, about 40 minutes. Let cool 10 minutes before slicing.

48 REVIEWS hands-on 25 min total 1 hr, 15 min serves 8

submitted by:




swap meat You can sub in a 6.4-ounce package of frozen, fully cooked sausage links. We garnished ours with some crushed red pepper flakes, too.

“Next time, I’ll first sauté the onions with butter and garlic, and bake and mash the potatoes rather than shredding them. This way the bake time is only 30 minutes.”

“I doubled the spinach, and next time I’ll use fatfree Greek yogurt to make this even healthier.” – FELECIA WILLIAMS LEBUS


PER 3¼X4½-INCH SERVING: 371 CAL; 23.1g FAT (11.6g SAT); 24.2g PRO; 14.8g CARB; 2.7g FIBER; 682mg SODIUM; 4.9g SUGARS


16,767 TIMES

november 2017 43






1½ cups pulled pork in barbecue sauce, warmed

Jif® believes that when you nourish kids’ potential, they can be anything they set their minds to.


20-ounce package Alexia® Waffle Cut Sweet Potato Seasoned Fries


cup prepared coleslaw

cup mild yellow banana pepper rings

YES, YOU PECAN! Fisher® nuts are preservative free, non-GMO and full of flavorful potential. See how you can add some crunch and texture to your next recipe at

Find out more at

1. Prepare waffle cut fries according to package directions. Cool slightly for 5 minutes. 2. To assemble sliders, place pulled pork on 16 waffle cut fries. Top with coleslaw and pepper rings. Place remaining waffle cut fries on top of coleslaw. Serve warm.

For more recipes, visit

75 YEARS OF SAVINGS GEICO has been saving people money on car insurance for more than 75 years, and we’d love to do the same for you. Get a FREE quote at, call 1-800-947-AUTO (2886) or your local office. Some discounts, coverages, payment plans, and features are not available in all states or in all GEICO companies. See for more details. GEICO and Affiliates. Washington DC 20076. © 2017.

INSPIRED BY ITALY’S KITCHENS, MADE FOR YOURS. Bring our Italian cheesemaking heritage to your table with the delicate, creamy taste of Stella® Fresh Mozzarella and Organic Fresh Mozzarella. Find recipes for pastas, salads, vegetable dishes, and more at

dinner spinner

stovetop supper-saver


We love Thanksgiving. We really do. But when November turns into a veritable parade of oven-roasted foods, even the biggest turkey fans need a break. Enter the stovetop: Itâ&#x20AC;&#x2122;s all you need to make this meal in less than an hour. Plus, check out seven more menus with recipes from this issue.

MENU Pork Chop and Feta Skillet Lemon-Honey Glazed Carrots Green Pepper Rice WINE PICKS A to Z Wineworks or other Oregon Pinot Noir

november 2017 47

dinner spinner

Pork Chop and Feta Skillet 221 REVIEWS

hands-on 10 min total 25 min serves 4

1 clove garlic, minced 1 teaspoon dried basil 1 teaspoon dried rosemary, crushed Pinch black pepper 1 lemon, juiced (3 tablespoons) 2 tablespoons olive oil 4 (12-ounce) bone-in pork chops or (8-ounce) boneless pork chops 1 (4-ounce) container crumbled feta cheese with basil and sundried tomatoes (¾ cup)

submitted by:



“I used fresh rosemary and additional minced garlic. I also marinated the chops a couple of hours in the herb mix, oil, and lemon juice.” – RAQUEL TEIXEIRA

1. Stir together garlic, basil, rosemary, and pepper in a small bowl. Put lemon juice in another bowl. 2. Heat oil in a 12-inch skillet over medium heat. Dip both sides of pork chops in lemon juice, then sprinkle both sides with herb mixture. Add chops to skillet and cook until an instant-read thermometer inserted in thickest parts registers 145°F, about 6 minutes per side. 3. Reduce heat to low, sprinkle chops with feta, and cook, covered, 1 minute. Remove from heat and let stand 3 minutes. Serve drizzled with drippings.

14 REVIEWS hands-on 5 min total 20 min serves 4

submitted by:



“I threw a clove of fresh minced garlic in with the butter and sautéed it before adding the honey, lemon juice, and ginger. The carrots were out of this world!”

Lemon-Honey Glazed Carrots lemon-honey-glazed-carrots 1 ¼ 2 1 ⅛

pound baby carrots (3 cups) cup butter tablespoons honey tablespoon fresh lemon juice teaspoon ground ginger

1. Bring carrots and enough water to cover to a boil in a saucepan. Reduce heat to medium-high and simmer, stirring occasionally, until carrots are tender, about 10 minutes. Drain. 2. Melt butter in a 10-inch skillet over medium heat; stir in honey, lemon juice, and ginger. Increase heat to mediumhigh, then stir in carrots until well coated. Cook, stirring occasionally, until thickened, about 5 minutes. PER SERVING: 175 CAL; 11.7g FAT (7.3g SAT); 0.9g PRO; 18.3g CARB; 3.3g FIBER; 180mg SODIUM; 14.1g SUGARS




Feta was first made in Greece centuries ago, but the rest of the world quickly caught on. Other countries like Israel and Denmark started churning out the salty, crumbly cheese—until 2015, when the European Union decreed that authentic feta can come only from Greece.

U.S. manufacturers don’t have to follow those rules, so it’s tough to know if you’re buying the best variety. Our advice: Check the ingredients. True feta is made purely from sheep’s milk (although up to 30 percent goat’s milk is allowed). And even though the precrumbled stuff is convenient, go for feta packed in brine, which keeps it moist (read: fresh) longer.

Do More with Your Meals! “I exchanged the bell pepper for a green chile pepper, and the kick was perfect!” – SALVIDAR GABRIELA

7 cooking functions in one appliance – including AirFry

Green Pepper Rice 5 REVIEWS hands-on 10 min total 35 min serves 4

submitted by:



“I used both green and red bell peppers, and sautéed them with the onion and garlic.” – NAPLES34102

THE GAME PLAN To make this meal, start the rice first, then the carrots. Make the chops while the carrots cook. Make the glaze for the carrots in another skillet while the chops rest. 1 ½ 1 ½ 1½ ¾ 1 ½ ⅛ 1

tablespoon butter cup chopped onion clove garlic, minced cup diced green bell pepper cups water cup long grain rice bay leaf teaspoon salt teaspoon black pepper tablespoon chopped fresh Italian parsley

1. Melt butter in a 3-quart saucepan over medium heat. Add onion and cook until translucent, about 5 minutes. Stir in garlic and cook just until fragrant, 1 to 2 minutes. Add bell pepper and cook until it just begins to sweat, 1 to 2 minutes. 2. Stir in water, rice, bay leaf, salt, and black pepper; bring to a boil. Reduce heat to low and simmer, covered, until liquid is fully absorbed and rice is tender, 18 to 20 minutes. Remove from heat, stir in parsley, then let sit 5 minutes. Discard bay leaf and fluff rice with a fork.

Introducing a healthier way to fry, and so much more! The Cuisinart® AirFryer Toaster Oven is actually a premium full-size toaster oven with a built-in air fryer. That means it not only bakes, broils, and toasts, it also lets you air fry right inside the oven. Air frying, which uses powerful ultra-hot air and 98% less oil than deep-frying, is a healthier way to cook, allowing you to prepare delicious fried favorites, from wings and fritters to fries and shrimp, using little or no fat in the cooking process! Enjoy the crunch without the calories and messy cleanup, with the AirFryer Toaster Oven from Cuisinart!

PER ⅔-CUP SERVING: 165 CAL; 3.2g FAT (1.9g SAT); 3g PRO; 31g CARB; 1.2g FIBER; 320mg SODIUM; 1.4g SUGARS

Bed Bath & Beyond Kohl’s • Macy’s

november 2017 49

Follow us @Cuisinart

dinner spinner




Mushroom and Ricotta Bruschetta

Braised Balsamic Chicken



Pear and Gorgonzola Pizza

Black-Eyed Pea Chili

Sweetly Spiced Pork



Quick Quiche



Lemon Turkey Soup

Wheat Berry Waldorf Salad


Cider-Maple Roasted Roots

perfect pearing



5-star chili night



sugar & spice: nice!





leftover love


vote veggie

Green Beans with Caramelized Onions



Chunky Cheesecake Brownies

+ p.107


Maple-Dijon Brussels Leaf Salad

steamed snow peas with almonds




Lemon-Honey Glazed Carrots


easy italian

Marbled Pumpkin Cheesecake

Farro with Wild Mushrooms




Chef John’s Party Cheese Puffs






Roasted GarlicLemon Broccoli

Pear Vinaigrette over leafy greens






Easy Pear Clafoutis



Southern Butter Rolls

WINE PICKS Gnarly Head or other California Sauvignon Blanc

WINE/CIDER PICKS Chardonnay, such as Hess Select Monterey, or Perry (pear cider), such as ACE

BEER PICKS Magic Hat Heart of Darkness stout or other dry, dark beer

WINE PICKS Chateau Ste. Michelle Gewürztraminer or Riesling, or other off-dry white wine

WINE PICKS Lucien Albrecht Cremant d’Alsace Brut or other dry sparkling wine

WINE PICKS Bogle Zinfandel or other hearty red wine

WINE PICKS Beaujolais Nouveau or other light, fruity red wine


recipe feed, hyper-local grocery savings, step-by-step videos, and a pipeline to your fellow cooks. And, as always, you get instant access to 50,000+ recipes and a Dinner Spinner that helps you find just the right ones. The free app is available for both Apple and Android devices.


november 2017

Sources: Simmons Research, Multi-Media Engagement Study, Spring 2016; Total (Duplicated) Magazine Media 360° Audience, Jan-May YTD 2017, Brand Audience Report.

HUNGRY FOR FOOD TIPS YOU CAN TRUST? With half-baked blogs and food fails galore, more Americans than ever are trusting mealtime to magazine brands.

MAGAZINE MEDIA Better. Believe It.

In print, online, on mobile and video, they serve up triple-tested recipes and verified diet tips. No other media is more inspired, trusted or engaging. With an audience of 1.8 billion, magazine media delivers the authority and safe environment everyone hungers for. #BelieveMagMedia |

# classics


“Dang, this was outstanding! I added a dollop of sour cream and sprinkled with fresh tomatoes and hot sauce in each bowl.” – PATTI WEISS

souper heroes It’s soup season, and this year we’re going beyond the basics. We’ve sifted through thousands of soup recipes on to serve up five flavorful gems that are anything but ordinary.

“This is a delicious soup! I typically double the recipe and add 2 cups cooked brown rice and a little bit of extra broth. I love the light, fresh taste from the lemon.” – KATE


november 2017 53

Black-Eyed Pea Chili 55 REVIEWS hands-on 15 min total 55 min serves 8 1 1 1 1

submitted by:





Photo on previous page

“I added some venison sausage to the meat, cooked it all day in the slow cooker, and added some honey to calm down the heat for the faint of heart. This will definitely be made many times this year.” – DCPRINCIPAL

1 1 4 1 ¾ ½ ¼ ¼

pound ground pork sausage pound ground beef large onion, diced (2 cups) (32-ounce) carton low-sodium beef broth (15-ounce) cans black-eyed peas, rinsed and drained (28-ounce) can diced tomatoes (with juice) (10-ounce) can diced tomatoes with green chile peppers (with juice) (4-ounce) can chopped green chiles teaspoons molasses teaspoon Worcestershire sauce teaspoon garlic salt teaspoon salt teaspoon black pepper teaspoon cumin

1. Cook pork, beef, and onion in a heavy 6-quart pot over medium heat, stirring and breaking up lumps, until meat is no longer pink, 10 to 12 minutes. Pour off grease. Add broth; stir in peas, diced tomatoes, tomatoes with green chiles, chopped green chiles, molasses, Worcestershire sauce, garlic salt, salt, black pepper, and cumin until thoroughly mixed. 2. Bring to a boil, then reduce heat to low. Simmer, covered, 30 minutes. PER 2-CUP SERVING: 377 CAL; 15.3g FAT (5.3g SAT); 25.8g PRO; 32g CARB; 6.4g FIBER; 1,181mg SODIUM; 12.3g SUGARS

Lemon Turkey Soup 14 REVIEWS

hands-on 10 min total 35 min serves 4

1 1 2 1½

submitted by:

3 ⅔ 6 2 2


HIDDEN GEM Photo on previous page

3 4 ⅛

tablespoon olive oil red onion, chopped (1 cup) cloves garlic, minced cups thinly sliced carrots (about 4 carrots) stalks celery, chopped (1 cup) cup diced red bell pepper cups turkey stock cups diced cooked turkey teaspoons lemon zest (from 2 lemons) tablespoons freshly squeezed lemon juice cups fresh baby spinach teaspoon sea salt Black pepper to taste

1. Heat oil in a large saucepan over medium heat. Add onion and garlic; cook, stirring, until fragrant, about 2 minutes. Add carrots, celery, and bell pepper. Cook, stirring, until carrots begin to soften, about 2 minutes. Stir in stock and bring to a boil. Reduce heat to low and simmer, covered, 20 minutes. 2. Stir in turkey, lemon zest, and lemon juice. Simmer, covered, until heated through, about 5 minutes. Stir in spinach, salt, and pepper before serving. PER 1¾-CUP SERVING: 210 CAL; 5.1g FAT (1g SAT); 27.4g PRO; 14.9g CARB; 3.6g FIBER; 851mg SODIUM; 6.6g SUGARS

“I used warmed (liquefied) coconut oil instead of olive oil on the cauliflower, and gluten-free baking flour. It turned out great!” – ZTAMAJORETTE99

“I substituted a couple of Yukon gold potatoes for half of the cauliflower. Roasting the cauliflower gives a whole new depth of flavor.” – KRISC

# classics


19 REVIEWS hands-on 20 min total 1 hr, 5 min serves 6

submitted by:

chef v



smooth move Chef V’s recipe called for puréeing the soup with an immersion blender before serving, so give it a try if you have one.

Roasted Cauliflower, Garlic, and Leek Soup 1 head cauliflower, cut into bite-size florets (about 6 cups) 3 tablespoons olive oil ¼ teaspoon salt ¼ teaspoon black pepper ¼ cup butter 1 leek, split, cleaned, and minced (about 1 cup) ⅔ cup chopped celery (about 2 stalks) 4 cloves garlic, sliced ¼ cup flour 1 (32-ounce) carton low-sodium chicken broth 1 teaspoon dried marjoram or ½ teaspoon dried oregano 1. Preheat oven to 400°F. Line a baking sheet with foil. 2. Spread cauliflower evenly on prepared baking sheet, drizzle with oil, and sprinkle with salt and pepper. Toss gently to coat, then spread cauliflower evenly again. 3. Roast 15 minutes. Turn cauliflower over once and continue roasting until golden brown, about 10 minutes more. 4. Melt butter in a 3-quart saucepan over medium heat. Add leek, celery, and garlic; cook and stir until softened, about 5 minutes. Stir in flour; cook and stir until flour is heated, about 2 minutes. 5. Gradually add broth, stirring constantly. Add cauliflower and marjoram. Reduce heat to low and simmer, covered, 10 minutes.


Rice Krispies Treats.


PER 1⅔-CUP SERVING: 192 CAL; 14.8g FAT (5.9g SAT); 4.2g PRO; 12.8g CARB; 2.7g FIBER; 341mg SODIUM; 2.7g SUGARS

Visit Pinterest for more easy, no-bake treat ideas.

© 2017 Kellogg NA Co.

november 2017 55

# classics

“This is a great winter soup that’s even better the next day. I added two bay leaves for flavor.” – ALIKI



lovin’ lentils Grace and Mae’s original recipe called for red lentils, but since we cook them so long, we (and many reviewers) found that any type of lentils will do just fine.



hands-on 20 min total 1 hr, 25 min serves 6

submitted by:

grace and mae


Rice Krispies Treats.

Moroccan Lentil Soup 1 2 3 1 6 1 1 1 3 1


1 1½ 1 ½

tablespoon olive oil onions, chopped (2 cups) cloves garlic, minced teaspoon grated fresh ginger cups water (19-ounce) can cannellini beans, drained and rinsed (15-ounce) can chickpeas, drained and rinsed (14.5-ounce) can diced tomatoes (with juice) stalks celery, chopped (1 cup) cup diced carrots (about 3 carrots) cup lentils teaspoons ground cardamom teaspoon garam masala teaspoon salt, plus more to taste

Visit Pinterest for more easy, no-bake treat ideas.

© 2017 Kellogg NA Co.


november 2017

½ teaspoon cayenne pepper ½ teaspoon cumin 6 lemon wedges, for garnish 1. Heat oil in a 5- or 6-quart pot over medium heat. Add onions, garlic, and ginger; sauté, uncovered, 5 minutes. 2. Add water, beans, chickpeas, tomatoes, celery, carrots, lentils, cardamom, garam masala, salt, cayenne, and cumin. Bring to a boil, then reduce heat to medium-low and simmer, covered, until lentils are soft, about 1 hour. 3. Mash with a potato masher to reach desired consistency. Season to taste with additional salt, if desired. Serve with lemon wedges. PER 1¾-CUP SERVING: 297 CAL; 4.4g FAT (0.6g SAT); 16.1g PRO; 52g CARB; 12g FIBER; 658mg SODIUM; 8.6g SUGARS

Creamy Vegan Sweet Potato and Corn Chowder 2 3 ½ 2 3 1 2½ 2 1 2 1 1 1 1 1 1

⅛ ¼

tablespoons olive oil stalks celery, chopped (1 cup) cup chopped sweet onion cloves garlic, minced small sweet potatoes, peeled and chopped (about 3 cups) Yukon gold potato, peeled and chopped (about 1 cup) cups water cups soy milk cup vegetable broth cups fresh or thawed frozen corn kernels tablespoon chopped fresh parsley teaspoon sea salt teaspoon black pepper bay leaf teaspoon dried rosemary (optional) teaspoon grated fresh ginger (optional) teaspoon cayenne pepper (optional) cup flour

1. Heat oil in a 3-quart saucepan over medium heat. Add celery, onion, and garlic; cook, stirring, until onion begins to brown, about 10 minutes. 2. Add sweet potatoes, Yukon gold potato, water, soy milk, and ¾ cup broth. Bring to a boil over high heat. Reduce heat to low and simmer, covered, 10 minutes or until potatoes are tender. Mash about one-third of vegetables with a potato masher a few times, leaving some pieces whole. 3. Add corn, parsley, salt, black pepper, and bay leaf. Stir in rosemary, ginger, and cayenne (if using). Bring to a boil, reduce heat to low, and simmer 5 minutes to heat through. 4. Whisk together remaining ¼ cup broth and flour, then whisk into soup; cook and stir until thickened and bubbly. PER 1-CUP SERVING: 187 CAL; 4.9g FAT (0.7g SAT); 5.1g PRO; 33g CARB; 4.1g FIBER; 336mg SODIUM; 7.1g SUGARS


8 REVIEWS hands-on 15 min total 45 min serves 8

“I replaced the Yukon gold potato with finely diced carrot and the soy milk with coconut milk (added at the end). It made a very nice lunch!”

submitted by:





Rice Krispies Treats.

“I added more cayenne to give it some kick. I also used cow’s milk instead of soy milk and added a tablespoon of butter. It turned out well!” – MIRANZZA


Visit Pinterest for more easy, no-bake treat ideas.

© 2017 Kellogg NA Co.

Baked Sweet Potatoes with YIELD: Approx. 12 servings INGREDIENTS 12 medium sweet potatoes 1/2 c. melted butter 1 tsp. salt 1/2 c. pure maple syrup 1/2 c. minced fresh parsley 2 lemons, zested 2 cloves minced garlic 3/8 c. minced pecans 3/8 c. finely chopped dried cranberries 2 minced scallions 4 oz. Salemville® Gorgonzola, crumbled

DIRECTIONS Preheat oven to 450° F.

butter mixture occasionally. Lightly smash the potatoes until there is an even consistency. Hold over low heat. In a small bowl, toss together parsley, lemon zest, garlic, pecans, cranberries and scallions. Gently fold in the Salemville® Gorgonzola. Move sweet potatoes to a serving dish and sprinkle with the cranberry blue cheese gremolata. Serve hot. Visit for more recipes.

© 2017 Saputo Cheese USA Inc. All Rights Reserved. Salemville® is a registered trademark of Saputo Cheese USA Inc.

eat it now

pear flair Pumpkin may be the perennial produce star in November, but pears and butternut squash are far more than just bit players. They take center stage in these five recipes.

151 REVIEWS hands-on 15 min total 30 min serves 8

submitted by:

brian golden QUICK

Pear and Gorgonzola Pizza


pear-and-gorgonzola-pizza 1 (16-ounce) package refrigerated pizza dough 4 ounces sliced provolone cheese (about 5 slices) 2 Bosc pears, thinly sliced ½ cup chopped walnuts ⅓ cup crumbled Gorgonzola or other blue cheese 2 tablespoons chopped fresh chives ¼ teaspoon salt Preheat oven to 450°F. Lightly coat a large baking sheet with cooking spray. Press dough into a 12-inch round on baking sheet, then evenly layer on provolone, pears, walnuts, and Gorgonzola. Bake until cheese is melted and crust is golden brown, 13 to 15 minutes. Sprinkle with chives and salt.

“I used refrigerated crescent roll dough as the crust. For color and some sweetness, I sprinkled ½ cup dried cranberries over the provolone.” – TERESSA DEJONG DRENTH

PER SLICE: 296 CAL; 12.6g FAT (4.6g SAT); 11.3g PRO; 35g CARB; 2.8g FIBER; 598mg SODIUM; 4.9g SUGARS

november 2017 59

eat it now EDITOR’S TIP

all dressed up This dressing is perfect on a mixed-greens salad with chopped pecans and slices of pears and red onion.

Pear Vinaigrette 34 REVIEWS hands-on 10 min total 10 min serves 16

submitted by:

jill tall



november 2017 2 ripe pears, peeled, cored, and chopped (3 cups) ½ cup white wine or pear nectar ¼ cup white balsamic vinegar 2 teaspoons Dijon mustard 1 clove garlic, chopped 1 teaspoon black pepper ¼ teaspoon sea salt

½ cup extra-virgin olive oil 1 tablespoon honey or sugar to taste (optional) Purée pears, wine, vinegar, mustard, garlic, pepper, and salt in a blender until smooth. Gradually blend in oil and honey (if using) until smooth.

“I substituted ½ cup raw cranberries for the 1 cup dried to reduce the sugar, and I used cranberry juice instead of pear nectar. It smelled amazing while cooking and tasted just as good!” – KGRACEFF

PER 2-TABLESPOON SERVING: 90 CAL; 7g FAT (1g SAT); 0.1g PRO; 6.3g CARB; 0.7g FIBER; 33mg SODIUM; 4.9g SUGARS

16 REVIEWS hands-on 40 min total 40 min serves 4

submitted by:



Sweetly Spiced Pork 1 ½ ½ ¼ 1 ¼ 1 2 1 1 ½ ½ 2

pound pork tenderloin teaspoon salt teaspoon black pepper teaspoon cinnamon tablespoon olive oil cup water cup (½-inch) cubed butternut squash ripe pears, peeled, cored, and cut into pieces onion, cut into thin wedges cup dried cranberries cup pear nectar or apple juice cup chopped walnuts, toasted tablespoons packed brown sugar teaspoon ground cloves Fresh sage, for garnish

1. Preheat oven to 375°F. Line a shallow baking pan with foil. 2. Sprinkle pork all over with ¼ teaspoon salt, ¼ teaspoon pepper, and cinnamon. Heat oil in a large skillet over medium-high heat. Brown pork on all sides, about 2 minutes total, then transfer to prepared baking pan. Roast pork until an instant-read thermometer inserted into center registers 145°F, about 15 minutes. Remove from oven, cover with foil, and let stand 5 minutes. 3. Meanwhile, bring water with squash to a boil in skillet. Reduce heat to medium-low and simmer, covered, 10 minutes. Increase heat to mediumhigh; add pears and onion and cook, stirring, 8 minutes. Stir in cranberries, pear nectar, walnuts, brown sugar, cloves, and remaining ¼ teaspoon each salt and pepper; cook to heat through, 1 to 2 minutes. 4. Slice pork and serve with squash mixture. Garnish with sage. (Pork keeps up to 2 days, chilled in an airtight container. Reheat in a microwave at 50 percent power, 3 to 4 minutes.) PER SERVING (3 OUNCES PORK AND 1 CUP VEGETABLES): 446 CAL; 13.5g FAT (1.5g SAT); 27.6g PRO; 57g CARB; 7.2g FIBER; 345mg SODIUM; 42g SUGARS


Ready In

50 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Serves 4 Rating


32 Reviews Recipe by Chef John

INGREDIENTS 1 2 2 ½ 1 1½ ¼ 2 2 2 2 1 1 2 1

cup fresh mint leaves cloves garlic, sliced tablespoons Pompeian Smooth Extra Virgin Olive Oil cup plain bread crumbs salt and freshly ground black pepper to taste pinch cayenne pepper, or to taste tablespoons finely grated Parmigiano-Reggiano cheese cup Dijon mustard teaspoons honey tablespoons Pompeian Robust Extra Virgin Olive Oil teaspoons rice vinegar teaspoons honey teaspoon Dijon mustard pinch salt and freshly ground black pepper to taste (1 ¼ pound) racks of lamb, trimmed teaspoon Pompeian Extra Light Tasting Olive Oil salt and pepper to taste

DIRECTIONS 1. Preheat oven to 400˚F (200˚C). 2. Line a baking sheet with foil. 3. Cook mint leaves in a pot of boiling water for about 10 seconds. 4. Transfer mint leaves to a bowl of ice water; soak for 30 seconds, drain and squeeze dry. 5. Combine blanched mint with garlic, Pompeian Smooth Extra Virgin Olive Oil, bread crumbs, salt, black pepper, and cayenne pepper in a food processor or blender. Blend for 20 to 30 seconds until fine and crumbly. 6. Transfer mint mixture to a large bowl; stir in Parmigiano-Reggiano cheese, set aside. 7. Combine ¼ cup Dijon mustard and 2 teaspoons honey in a small bowl, set aside. 8. Combine Pompeian Robust Extra Virgin Olive Oil, rice vinegar, 2 teaspoons honey, 1 teaspoon Dijon mustard, salt, and black pepper in a jar with a lid. Shake vinaigrette vigorously until combined, about 30 seconds. Set vinaigrette aside. 9. Slice ½ to 1-inch slits between each bone of the lamb racks to assure the meat roasts evenly. 10. Season each rack with salt and black pepper on all sides.

11. Heat Pompeian Extra Light Tasting Olive Oil in skillet over high heat. Brown each lamb rack for 2 to 3 minutes on each side. 12. Transfer lamb racks to the foil-lined baking sheet. 13. Brush each rack with mustard and honey mixture. Sprinkle mint mixture over the top and sides of each rack. 14. Bake in the preheated oven until browned on top and medium rare in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 125 to 130˚F (52 to 54˚C). Remove from oven and allow lamb to rest for 10 minutes before serving, drizzled with honey mustard vinaigrette.

“Delicious. Lamb came out juicy, tender and super flavorful. Would definitely make again!” —MissMessyKitchen

For more delicious ideas, visit

OLIVE OIL FAQ: DID YOU KNOW? Q: CAN I USE OLIVE OIL TO REPLACE OTHER OILS OR FATS IN MY RECIPES? A: Olive oil can replace almost any other oil or fat, even in baking and desserts. Use Pompeian Extra Virgin Olive Oil in full-flavored recipes, our Classic Pure Olive Oil in mild-flavored recipes, and our Extra Light Tasting Olive Oil in dessert recipes.

has a high smoke point of 390-410°F, which makes it ideal for high-heat sautéing and stir-frying. Pompeian Classic Pure Olive Oil with a 370-390°F smoke point can be used for lower heat sautéing, while Pompeian Extra Virgin Olive Oil at 310-340°F is better suited for basting and sauces. All can be used in baking, based on your taste preferences.

Q: WHAT DOES “COLD PRESSED” MEAN? A: “Cold pressed” means that olive oil is obtained only by pressing crushed olives with a mechanical press at cold temperatures to yield their oil without creating any thermal alteration.

Q: WHY ARE THERE DIFFERENT COLORS OF EXTRA VIRGIN OLIVE OIL IF THEY ARE ALL “EXTRA VIRGIN”? A: The color of olive oil depends upon the type of olives used to make it. Color can also be influenced by the soil, climate and seasonal weather conditions in which the olives were grown. The “extra virgin” grade is determined by an olive oil’s acidity, not its color.


is n o

ou c



o n te

O k! oo


R G I V I NO A R T h for all the wa LIV X ys y E ug E

Become a Better Cook... use both SMOOTH and ROBUST Extra Virgin Olive Oils! Try our Smooth Extra Virgin Olive Oil for a more delicate tasting olive oil that’s perfect for sautéing, sauces and stir frying. When you need a more flavorful Extra Virgin, choose our Robust that’s perfect for marinades, pasta and salad dressings. Pompeian Extra Virgin Olive Oils are the first to attain the USDA Quality Monitored seal, which verifies that it meets the rigorous Quality, Purity and Traceability requirements of the USDA. And now all of our Extra Virgin Olive Oils are Non-GMO Project Verified!

Better Cooking Begins with Pompeian.® RECIPES AT POMPEIAN.COM

Try our Organic Extra Virgin Olive Oil and NEW Organic Extra Virgin Cooking Spray... and both are Non-GMO Project Verified!

eat it now


perfectly peared Clafoutis often use dark berries, but this pear version has a gorgeous look all its own. Serve it with cream or ice cream.

hands-on 15 min total 1 hr serves 6 submitted by:

hake and eggs

Easy Pear Clafoutis 4 ½ 2 ⅛ 1 ½ 2

eggs cup white sugar teaspoons vanilla extract teaspoon salt cup whipping cream cup flour pears, peeled, cored, and chopped 2 tablespoons coarse sugar, such as turbinado

1. Preheat oven to 325°F. Generously grease six ¾-cup soufflé dishes or six 6-ounce custard cups. 2. Beat together eggs, white sugar, vanilla, and salt in a large bowl with an electric mixer on medium speed until light and frothy, about 5 minutes. Add whipping cream, then flour; beat until mixture is smooth. 3. Divide half of batter among prepared dishes, then spread twothirds of pears over batter. Pour in remaining batter and top with remaining pears. 4. Bake 30 minutes, then rotate pan and sprinkle each clafouti with 1 teaspoon coarse sugar. Continue baking until puffy and lightly browned and a knife inserted off-center comes out clean, about 10 minutes more. Cool on a wire rack 10 minutes. (Clafoutis will fall as they cool.) PER SERVING: 342 CAL; 17.8g FAT (10.3g SAT); 6.6g PRO; 40g CARB; 2g FIBER; 108mg SODIUM; 29g SUGARS



Enjoy your sweet moments with Stevia In The Raw®, a zero-calorie sweetener made from the sweet leaves of the stevia plant. When baking Easy Pear Clafoutis (above), we recommend cutting the sugar to ¼ cup and adding ¼ cup of Stevia In The Raw. That’ll reduce the calories but not the flavor. For more sweet ideas, visit



©2017 Cumberland Packing Corp. All Rights Reserved.

Swapping out half the sugar in your recipes is a piece of cake!


= 1 Cup Sugar

1 Cup Stevia In The Raw®

Reduce sugar, calories and confusion from your recipes by swapping out half the sugar for Stevia In The Raw. ® Why only half? Keeping half the sugar is important for moisture, browning and rising. One cup of Stevia In The Raw® has the same sweetness as one cup of sugar and pairs really well with bold flavors like chocolate, peanut butter and of course, gingerbread. Find sweet recipes and more at

eat it now

“I doubled the chipotle powder to ½ teaspoon and upped the broth to almost 4 cups because it was so thick. This has incredible spices. Hands down the best butternut squash soup I’ve ever made.”

“I used yellow pears and changed the chipotle to cumin and paprika. I topped the soup with pumpkin seeds.” – KRIS

7 REVIEWS hands-on 35 min total 1 hr serves 8 (makes 2 quarts)

– WACCABABE submitted by:

jennifer baker


“I used turkey bacon so I didn’t have the bacon drippings. I sautéed the onions in olive oil instead. I added a little hickory-smoked barbecue sauce— a great flavor addition that my husband loved.” 8 slices maple-flavored bacon, chopped 2 pears, peeled, cored, and chopped (3 cups) 1 large onion, chopped (2 cups) 2 cloves garlic, minced 1 tablespoon chopped fresh rosemary 1 teaspoon dried thyme 1 (3-pound) butternut squash, peeled, seeded, and cut into ½-inch pieces (8 cups) 3 cups low-sodium chicken broth ½ teaspoon cinnamon ¼ teaspoon chipotle chile powder ¼ teaspoon nutmeg ¼ teaspoon salt ⅛ teaspoon black pepper 3 tablespoons sour cream, thinned with 1 tablespoon milk (optional) 1. Cook bacon in a heavy 6-quart pot over medium heat until browned and crisp, about 10 minutes. Transfer bacon with a slotted spoon to a paper towel-lined plate to drain. Discard all but 2 tablespoons drippings. 2. Add pears, onion, garlic, rosemary, and thyme to pot with reserved drippings; cook, stirring occasionally, over medium heat until onion and pears are tender, 5 to 7 minutes. Stir in squash, broth, cinnamon, chipotle powder, nutmeg, salt, and pepper. Bring to a boil; reduce heat and simmer, covered, until squash is tender, about 15 minutes. Let cool about 10 minutes. 3. Transfer half of soup to a blender or food processor; purée, covered, until smooth. Repeat with remaining soup. 4. Ladle soup into bowls and top with bacon and sour cream (if using). (Soup keeps up to 5 days, chilled in an airtight container.) PER 1-CUP SERVING: 176 CAL; 6.8g FAT (2.7g SAT); 4.4g PRO; 28.4g CARB; 5.1g FIBER; 210mg SODIUM; 9.5g SUGARS



Spicy Butternut Squash, Pear, and Bacon Soup

november 2017






Better Food. See For Yourself. Everything youâ&#x20AC;&#x2122;d expect from EatingWell: ,)'&--#)' ),. )).)1),&Ĺ?0),-} 1#."&).-) 0!.&-}1")&!,#(-}( "#%(} (*),%,#-1#.")/. antibioticsâ&#x20AC;&#x201D;now frozen with Fresh-Sealâ&#x201E;˘. Find them all at ADVERTISEMENT


Š2017 Bellisio Foods, Inc.


great grazing Make your Thanksgiving dinner even more special with these appetizers. Or let them stand in as the meal at a party or casual get-together.

“I added fresh crushed garlic to sauté with the mushrooms. This was a big hit.” – VONALIS PINA



hands-on 45 min total 45 min serves 8

submitted by:

chef john

Mushroom and Ricotta Bruschetta mushroom-and-ricotta-bruschetta 1 1 ½ ½ ⅛



room for ’shrooms We used a skinny baguette, bias-cut, and subbed some beech and cremini mushrooms for button mushrooms.

8 2 2 1 ¼ ¼ ½ 1 2

egg, lightly beaten cup ricotta cheese teaspoon lemon zest teaspoon salt, plus more to taste teaspoon black pepper, plus more to taste Pinch crushed red pepper (½-inch-thick) slices French bread tablespoons olive oil tablespoons butter pound button mushrooms, sliced cup green onions, chopped cup Marsala wine cup reduced-sodium chicken broth teaspoon lemon juice tablespoons chopped Italian parsley

1. Preheat oven to 425°F. 2. Mix together egg, ricotta, lemon zest, ½ teaspoon salt, ⅛ teaspoon black

pepper, and red pepper in a bowl until smooth. 3. Arrange bread slices on a baking sheet. Brush with 1 tablespoon oil, then toast in oven 3 to 4 minutes. 4. Remove from oven and let cool slightly, about 2 minutes. Spread cheese mixture evenly over bread slices. Bake until cheese is browned, about 15 minutes. 5. Meanwhile, heat 1 tablespoon butter and remaining tablespoon oil in a very large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 10 minutes. Add green onions; cook and stir until softened, 2 to 3 minutes. Remove from heat and stir in wine. 6. Reduce heat to medium-low and return skillet to heat. Stir in broth, lemon juice, and remaining tablespoon butter. Cook until liquid has evaporated, about 5 minutes. Stir in parsley. Season with additional salt and black pepper to taste. 7. Spoon mushroom mixture over bread slices. Serve warm. PER 1-SLICE SERVING: 154 CAL; 9.7g FAT (4.1g SAT); 7.3g PRO; 8.8g CARB; 0.9g FIBER; 302mg SODIUM; 1.8g SUGARS

november 2017 69

appetizers 281 REVIEWS hands-on 10 min total 50 min makes 4 cups

submitted by:


“Delicious! I added a dash of vanilla extract to the egg white.”



“I use sour cream or plain yogurt instead of mayo. Wonderful!” – BRANDYLOGAN

Mary’s Roasted Red Pepper Dip marys-roasted-red-pepper-dip 1 (12-ounce) jar roasted red peppers, drained and diced 2 cups shredded Monterey Jack cheese (8 ounces) 1 (8-ounce) package cream cheese, softened ¾ cup mayonnaise ¼ cup finely chopped onion 1 clove garlic, minced 2 tablespoons Dijon mustard 1. Preheat oven to 350°F. 2. Stir together all ingredients in a 1½-quart baking dish. 3. Bake until bubbly and lightly browned, 30 to 35 minutes. Let cool 10 minutes. (This can be made up to 5 days ahead and chilled, covered. Reheat in microwave until heated through, 1 to 2 minutes.) PER 1-OUNCE SERVING: 88 CAL; 8.5g FAT (3.4g SAT); 2.3g PRO; 0.8g CARB; 0.1g FIBER; 124mg SODIUM; 0.6g SUGARS

Spiced Nuts II

10 REVIEWS hands-on 10 min total 1 hr makes 4 cups

submitted by:




beyond raisins You can use dried sweetened cranberries or any other kind of dried fruit instead of (or in addition to!) the raisins.

1 2 ⅓ 1 ⅛ ⅛ 1 ½

egg white cups mixed nuts cup sugar tablespoon cinnamon teaspoon ground cloves teaspoon nutmeg cup raisins teaspoon salt (optional)

1. Preheat oven to 325°F. Line a large baking sheet with parchment paper. 2. Beat egg white using a whisk or electric mixer until frothy. Stir in nuts. Mix together sugar, cinnamon, cloves, and nutmeg in a small bowl; stir into nut mixture. Spread evenly over prepared baking sheet. 3. Bake 20 minutes, stirring occasionally. Remove from oven and stir in raisins and salt, if using. Let cool before serving. (These keep up to 2 days in an airtight container at room temperature.) PER ¼-CUP SERVING: 153 CAL; 9.6g FAT (1.6g SAT); 4.1g PRO; 15.5g CARB; 1.8g FIBER; 78mg SODIUM; 10.3g SUGARS


november 2017

“This is a solid hit! I added a few chopped jalapeños. It was easy, fast, and delicious on bagel chips from the deli section.” – DWIEBERG


©2017 ACH Food Companies, INC.

appetizers Raspberry-Walnut Baked Brie

92 REVIEWS hands-on 10 min total 45 min serves 10

submitted by:



raspberry-walnut-baked-brie 1 sheet frozen puff pastry, thawed ⅓ cup seedless raspberry jam 2 tablespoons toasted chopped walnuts 1 (8-ounce) round Brie cheese 1 egg for wash (optional) 1 tablespoon water for wash (optional)

“If they deflate, it means they were taken out of the oven a little too soon. Turn the oven off, turn them over, and leave for five minutes.”

1. Preheat oven to 350°F. Line a baking sheet with foil; lightly coat with cooking spray. 2. Lay pastry onto prepared baking sheet and spread jam evenly over center. Sprinkle with walnuts, then center Brie over walnuts. Fold sides of pastry over Brie. Turn over, sealed side down, and seal any open edges. [From our kitchen: Instead of turning it over, we cut the edges of the pastry into strips and folded them over each other to create this look.] If using egg wash, whisk together egg and water, then brush over pastry. 3. Bake until golden brown, about 30 minutes. Let stand 5 to 10 minutes.


PER 2-OUNCE SERVING: 163 CAL; 9.5g FAT (4.6g SAT); 6g PRO; 13.5g CARB; 0.3g FIBER; 167mg SODIUM; 8g SUGARS

14 REVIEWS hands-on 30 min total 50 min makes 25 puffs

submitted by:

chef john


“I made this ahead of time and refrigerated it for a few hours before baking. I also cut off the rind and the cheese was just fine.” – ERIN ANDERSEN

“I used chives and Gruyère cheese. I appreciated learning the technique. Be sure to make a double batch because they disappear fast.” – STJCHURCHCOOK

Chef John’s Party Cheese Puffs chef-johns-party-cheese-puffs

½ cup water ¼ cup butter Pinch salt ½ cup flour 2 eggs 1 teaspoon fresh thyme leaves 1 teaspoon black pepper ½ cup finely shredded sharp cheddar cheese (2 ounces) 1. Preheat oven to 425°F. Spray a large baking sheet with cooking spray. 2. Stir together water, butter, and salt in a saucepan; bring to a simmer over medium-high heat. Reduce heat to medium; whisk in flour and stir vigorously until a pastelike dough forms, 2 to 3 minutes. Transfer to a bowl to cool until warm, 5 to 10 minutes. 3. Beat in 1 egg, thyme, and pepper into cooled dough with a wooden spoon until egg is completely incorporated. Add remaining egg and beat until completely incorporated. Set aside 2 tablespoons cheese. Stir remaining cheese into dough until combined. 4. Scoop 1-inch balls (2 teaspoons) of dough and set 2 inches apart onto prepared baking sheet. Top balls with reserved cheese. 5. Bake until dough is puffed, lightly golden, and appears dry, about 15 minutes. (These can be made up to 3 days ahead and chilled in an airtight container, or up to 6 months ahead and frozen.) PER PUFF: 41 CAL; 3.1g FAT (1.8g SAT); 1.3g PRO; 2g CARB; 0.1g FIBER; 41mg SODIUM; 0.1g SUGARS


november 2017

Walnut Raspberry Salad with Raspberry Vinaigrette

California Walnuts

FOR THE BEST SIMPLE SALADS EVER For flavor, texture and heart-healthy* goodness, toss in chopped or toasted California walnuts. For these recipes and more visit

Per one ounce serving.

* Heart-Check food certification does not apply to recipes unless expressly stated. See Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

Romaine Salad with Walnuts and Beets

Lemony Zucchini Salad with Walnuts

Kale, Apple, Pancetta and Walnut Salad

4 kids

turkey time

No birds were harmed in the making of this cracker turkey! Let your kids assemble this crunchy treat, and they’ll gobble up their masterpiece. let’s get crackin’

Put half of a thin sandwich roll on a plate or napkin. Spread about 2 tablespoons peanut butter over the top three-quarters of the roll.

Cut 2 slices from a black olive and 3 small strips of carrot. Use peanut butter to attach the olives for the eyes and one strip of carrot for the beak.

For feathers, starting from the outside and working your way in, arrange about ⅓ cup multicolor Goldfish crackers, tails down, in the peanut butter.


Show us your creation! Tag your photo #MyAllrecipes on Instagram and we’ll regram our faves!


For legs, use peanut butter to attach the last 2 strips of carrot beneath the head.

november 2017


For the turkey’s head, attach 1 round butter cracker to the roll with peanut butter near the unbuttered bottom quarter.



Egglandâ&#x20AC;&#x2122;s Best is the egg special enough for your family. The best: thatâ&#x20AC;&#x2122;s what your family deserves. And thatâ&#x20AC;&#x2122;s what Egglandâ&#x20AC;&#x2122;s Best delivers. With more of the farm-fresh, delicious taste everyone lovesâ&#x20AC;&#x201C;any way you cook them. Superior nutrition, too: 6 times more vitamin D, 10 times more vitamin E, and 25% less saturated fat than ordinary eggs. So why give your family ordinary when they can have the best? Egglandâ&#x20AC;&#x2122;s Best. And now, with these coupons, you can get the best for less!

Better Eggs.® Mfr. Coupon

Expires 9/30/18

Mfr. Coupon

Expires 9/30/18

Save 50¢

Save 50¢

Eggâ&#x20AC;¢landâ&#x20AC;&#x2122;s Best Organic Eggs

Eggâ&#x20AC;¢landâ&#x20AC;&#x2122;s Best Cage Free Eggs


Mfr. Coupon

Expires 9/30/18



Mfr. Coupon

Expires 9/30/18

Save 50¢ Egg â&#x20AC;¢ landâ&#x20AC;&#x2122;s Best Eggs


About 55 million cooks visit every month, and each has a story. This do-it-all Iowan? She loves music, dogs, scuba diving, filling bellies, and belly dancing.

FOLLOW THIS COOK Go to armagazine .com/angie-fuller to find Angie’s recipes and feed your feed. Signing in and following cooks you like on helps us serve up more of the recipes, videos, and info you crave. Plus, it’s free!


ALSO KNOWN AS: Angie Fuller, 38, Waterloo, Iowa

ALLRECIPES MEMBER SINCE: February 2002 DAY JOBS & SIDE HUSTLES: Gym co-owner and manager, kickboxing and strength-training instructor, and private scuba-diving instructor. I’m also an Allrecipes Allstar. WHO I COOK FOR: My husband, Joe, and myself—plus friends, family, and coworkers.

PETS: Two dogs and one big tank of tropical fish. and a little bit of mountain dulcimer (an old-time stringed instrument that my dad made me). I’m part of a local belly-dancing troupe. I love gardening, reading, volunteering, and of course, cooking. Although I have three jobs (yup, I’m crazy!), I honestly cook more now than I have in years. When I work mornings, I have time in the afternoon to prepare really good dinners. When I work afternoons, I prep something in the morning that Joe can throw in the oven when he gets home.

FOOD DISCOVERY THAT CHANGED MY LIFE: Farro. Best grain ever! I love it with tomatoes, homemade pesto, and pine nuts. It is nutty, with a good mouthfeel, and it’s really healthy.

IN MY FRIDGE RIGHT NOW: Greek yogurt, cheese sticks, fruit, veggies, 25 bottles of various hot sauces, almond milk, quinoa, homemade beer, and one bottle of our homegrown grape wine. IF CALORIES DIDN’T EXIST: I would eat cheesy casseroles every day.



cook 2 follow We tried scuba diving in Aruba 10 years ago and got hooked. Now we teach wet- and dry-suit classes in a quarry near our home and we travel to dive, mostly in the Caribbean.

MY COOKING SUPERHERO/ALTER EGO: The Dancing Chef! I love music. If music is on, I’m either singing with it or dancing around or bopping my head. Truly, I like it all: country, top 20s, older stuff, ’70s, you name it.

DIY OR BUY? I’m a DIYer, for sure. I make jewelry. I garden, and anything we grow, we can or freeze. I don’t ever buy spaghetti sauce or salsa. We make our own beer and wine. We have one grapevine, and that makes about 10 gallons of wine a year. We have no idea what we are doing, but we make it.

Joe and I love to travel. That’s us, above, visiting the Taj Mahal and, below, hiking near the Matterhorn.

MY KITCHEN IS: Big and cluttered.

“My motto? Don’t take anything too seriously! Be honest, have fun, and it will all work out in the end.” MY SIGNATURE RECIPE Dilly Casserole Bread (

This is Delilah, our Walker Coonhound. She’s named after our favorite coral reef in Cozumel. We also have a Weimaranerblack Lab mix named Callie.

There’s a funny family story behind this bread. My dad remembers his mother making it when he was a kid. After he got married, he discovered that my mom made the exact same bread. As it turns out, my dad’s mom actually got the recipe from my mom’s grandmother! I make it often. It’s baked in a casserole dish. And it’s really delicious warm or toasted, with butter.

I have a ton of appliances— KitchenAid mixer, toaster oven, Keurig, regular coffeepot, blender, electric teakettle, bread machine— and I don’t like to store them, so they sit on the counter. Thankfully I have lots of counter space!

FOR MY LAST MEAL ON EARTH, I WANT: A rare tuna steak that my husband has grilled on our Big Green Egg; a baked sweet potato with butter, salt, and pepper (no sugar or cinnamon); sautéed asparagus with a little EVOO and parmesan; tiramisu; and a glass of Relax Riesling.

WHAT I LIKE MOST ABOUT ALLRECIPES: The user comments! Before trying a recipe, I love being able to read reviews and see what others have suggested. I don’t always follow the edits, but it’s great to see what others have tried.

ABOUT MY HUSBAND: Joe is an engineer with John Deere. We both grew up in Indiana, about 25 minutes from Notre Dame. We’ve been married 15 years. He’s my counterpart on, a big cook, and a major home brewer. Lately, he’s been making hot sauces that are stupid-hot. I can’t eat them! ABOUT MY GYM GIG: I was never an athlete in high school. I studied journalism and PR, and worked in hospital marketing. But then I got into kickboxing, and then I started teaching it, and when the opportunity arose to buy this gym, I took a big, crazy leap and changed careers. I love it! I manage the gym and teach classes, and Joe and I still teach scuba diving on the side.

november 2017 77

Perfect Turkey 1,209 REVIEWS

hands-on 30 min total 13 hr serves 20

top turkey

submitted by:

shelly white


After 20 years and billions of visits to, your fellow cooks have crowned this the all-time mostsaved turkey recipe on the site.

1 2 3 4 5


Slow Cooker Turkey Breast Homestyle Turkey, the Michigander Way Rosemary Roasted Turkey A Simply Perfect Roast Turkey Juicy Thanksgiving Turkey november 2017

1 (18-pound) turkey, neck and giblets removed [From our kitchen: You can use a fresh or fully thawed frozen turkey; just be sure to get one that’s not injected with a salty solution or marked “kosher,” which means it has been salted already.] 2 cups kosher salt ½ cup butter, melted 1 bay leaf 2 large onions, chopped 4 carrots, chopped 4 stalks celery, chopped 2 sprigs fresh thyme 1 cup dry white wine 1. Rub turkey inside and out with salt. Set turkey in a large stockpot and cover with cold water. Transfer to refrigerator and let soak 8 hours.

6 7 8 9 10

2. Preheat oven to 350°F. Drain and thoroughly rinse turkey. Discard brine. 3. Brush turkey with half of melted butter. Set turkey, breast side down, on a roasting rack in a shallow roasting pan. Stuff turkey cavity with bay leaf, half of onion, half of carrots, half of celery, and 1 thyme sprig. [From our kitchen: Tying the legs together with kitchen twine makes the bird easier to flip later.] Scatter remaining vegetables and thyme around bottom of roasting pan; pour in wine. Roast uncovered, rotating pan every hour, 2½ hours. 4. Carefully turn turkey breast side up, then brush with remaining butter. Roast until breast is golden brown and a meat thermometer inserted into the thickest parts registers at least 165°F, 1 to 1½ hours more. 5. Let turkey rest, covered with foil, about 30 minutes before carving. PER 6-OUNCE SERVING: 319 CAL; 11g FAT (5g SAT); 49g PRO; 2g CARB; 0g FIBER; 1,341mg SODIUM; 168mg CHOL

Slow Cooker Thanksgiving Turkey Slow Cooker Boneless Turkey Breast Cranberry-Stuffed Turkey Breasts Marinated Turkey Breast Easy Herb-Roasted Turkey


main event

good 4 you

stealth health Here’s how to make this Thanksgiving healthier (without anyone even noticing). By Marge Perry


’m the last person to suggest you get all high and mighty on health for the holiday. But I am all about feeding the people I love a meal they’ll love— that loves them back. Here are some of my favorite ways to boost the nutrition and rein in the calories, sugar, and unhealthy fats—without sacrificing flavor.

THERE’S NO LAW… …that says you need a top crust on that apple pie. Make it a one-crust galette to serve up more apples and fewer calories. …that says creaminess has to come from cream. Purée squash and other vegetables to add thick, smooth texture. Heart-healthy olive oil can do the same thing—with very little saturated fat. And mild cheese melted in sauce made with low-fat milk thickened with flour tastes rich and decadent. …that says sweet has to come from granulated sugar. Roast those vegetables (especially squash and beets) and fruits to intensify their natural sugars. And use sweet spices like cinnamon, nutmeg, and cardamom to enhance the impact.


MORE FOOD, MORE HELP It may seem crazy to think that adding food can be healthier, but studies show that when those added foods are vegetables, you’ll end up eating more nutrient-rich, lower-calorie foods. Start with salad or soup. Having salad as a first course reduces overall calories at the meal by up to 12 percent, according to Penn State research. Another study found that starting a meal with soup—Roasted Cauliflower, Garlic, and Leek Soup on page 55 is an ideal candidate—can cut calorie intake by a whopping 20 percent. Add another vegetable dish to your table. Many people want to try a little of everything, so an extra vegetable leaves less room on plates for not-ashealthful options. Use the same more-is-better principle at dessert time. Serve a colorful fruit salad alongside the usual pecan pie.

GET YOUR DECADENCE IN A little goes a long way with ingredients that are high-flavor but less healthy. Instead of a cream-laden green bean casserole, top sautéed green beans with crumbled bacon and quick-fried, thinly sliced onions. You get satisfying crunch and bacon-y flavor with far fewer fat and calories. Top broccoli with buttery toasted parmesan bread crumbs. Just toast panko bread crumbs in a skillet and combine with melted butter and grated parmesan. Trust me, no one will even remember Aunt May’s million-calorie broccoli in cheese sauce. Super-rich sweet potato casserole can deliver all the over-the-top flavor with about one-third fewer calories. Fold stiffly beaten egg whites into the sweet potatoes before you top and bake the casserole. The serving size will look the same, but the lighter, fluffier texture means there won’t be as many calories.

Some ingredient substitutions actually improve flavor while making a dish healthier.

Use whole grains to make nutty, hearty, and healthier stuffing. Instead of having white rice, go for whole-grain bread, brown rice, or quinoa to add earthy flavor along with fiber.


november 2017

WHEN TO SKIP THE INDULGENCE Dump up-to-no-good fat and calories when they don’t make a big difference in flavor or texture. One example: Make gravy better and healthier. Pour pan drippings into a zip-top plastic bag set into a bowl. Let the fat float to the top, then, holding the bag over a saucepan, snip a bottom corner and let the gravy out. Pinch the corner shut before the fat escapes.


Make creamy mashed potatoes—without a whole stick of butter. Try a combination of olive oil and buttermilk for a deep, slightly tangy flavor with less saturated fat.


DIY crackers

Why bother making your own crackers? For starters, they’ll save you some dough (so to speak).








november 2017

Pulse together 1 cup whole-wheat flour (or white whole-wheat flour), ½ teaspoon sugar, and ½ teaspoon salt in a food processor until combined. Add 4 tablespoons cold butter, cut into ½-inch cubes, and pulse until moist, crumbly bits form. Drizzle in ¼ cup ice water and pulse until a soft dough forms. Divide in half. On a generously floured work surface, roll each half into a thin, roughly 10-inch square. Cut into 1½-inch squares*. Transfer to a parchment-lined baking sheet with an offset spatula or butter knife, prick each square with a fork (so they don’t puff when baking), sprinkle with sea salt, and bake in a 400°F oven until crispy and browned at the edges, 10 to 12 minutes. Transfer to a wire rack and cool completely. Store in an airtight container at room temperature up to 1 week or freeze up to 3 months. Makes about 7 dozen. —Casey Barber


GEAR UP! Get perfectly straight, even cuts at lightning speed with a nifty expandable accordion cutter. $40 at



aking your own crackers isn’t just a way to save money. It also means you control exactly what goes into them: no preservatives, no suspicious ingredients, no mysterious garlic-ish flavor lurking in there (unless you add garlic, of course). You can make crackers with a handful of ingredients you probably already have, a quick spin in the food processor, and 10 minutes in the oven. Here’s a solid, wheaty, crunchy base recipe you can personalize any way you like.

november 2017 85



HANDS-ON 15 min

TOTAL 45 min

MAKES crust for 1 (9-inch) double-crust pie or 2 (9-inch) single-crust pies

3 cups flour ½ cup very cold shortening, cubed ½ cup very cold unsalted butter, cubed 1 teaspoon salt ⅓ cup plus 1 tablespoon ice water, or as needed 1. Pulse flour, shortening, butter, and salt in a food processor in three 1-second bursts or until shortening and butter are pea-size. 2. With motor running, pour ice water through feed tube in a thin stream, adding just enough to moisten, and processing just until mixture looks crumbly and starts to cling together. [From our kitchen: It might seem like too little water at first, but when making pie crust in a food processor, you typically need less water than most other pie recipes call for.] 3. Pour mixture into a bowl; gather into a ball with your hands, squeezing as needed to make it stick together. Divide in half and shape into 2 discs. Wrap each disc in plastic wrap; chill 30 minutes to 1 day, or freeze up to 3 months and thaw in the fridge. Roll out each disc into a 12-inch circle on a cool counter. Proceed as directed by your pie recipe, or…

SUBMITTED BY charlotte

For single-crust pies with unbaked filling: Transfer dough to a pie plate, trim overhang to 1 inch of rim, roll edge under, then crimp or flute as desired. Prick sides and bottom with a fork to avoid air bubbles. Chill 10 minutes in freezer or 30 minutes in fridge before baking. Line crust with foil and bake in a 450°F oven 8 minutes; remove foil and bake until golden, 6 to 8 minutes more. Cool and fill. For pies with baked filling: Transfer dough to a pie plate and fill pie (generously mounding if using fresh fruit, as it will shrink). Roll or shape top crust (if using), then lay over filling. Pinch top and bottom dough edges together to seal. Trim dough overhang to 1 inch of pie plate edge, roll edge under, then crimp or flute. Cut a few slits in the top crust (if using). Chill 10 minutes in freezer or 30 minutes in fridge before baking. Bake at 450°F 15 minutes, then reduce heat to 375°F and bake until filling is bubbly and pie crust is golden brown, 45 to 55 minutes, depending on filling. PER (⅛ DOUBLE-CRUST PIE) SERVING: 386 CAL; 24.8g FAT (10.4g SAT); 5g PRO; 36g CARB; 1.3g FIBER; 294mg SODIUM; 0.1g SUGARS

Using shortening and butter, with minimal water, makes this crust flavorful, flaky, and flexible. The key is to start with cold ingredients and work quickly so the dough stays cold.

GLUTEN-FREE PIE CRUST VARIATION Use 3 cups Gluten-Free Flour Mix (recipe at right) instead of flour, and add 4 teaspoons sugar before pulsing. Make and chill as directed. Roll dough out between 2 sheets of wax paper, chill before and after shaping, and then follow your pie recipe for baking. This dough is a little bit stickier to work with, but the chilling and wax paper help. It bakes and holds its shape beautifully.


november 2017

GLUTEN-FREE FLOUR MIX Whisk together 1½ cups white rice flour, 1½ cups potato starch, 1 cup sorghum flour, and 2 teaspoons xanthan gum in an airtight container. Cover and store at room temperature up to 3 months. Makes about 4 cups.

GET IT TO THE PAN IN ONE PIECE For a 9-inch pie, roll dough into a 12-inch round. Fold into quarters or roll loosely around a rolling pin, transfer to pan, and unfurl.


give it an edge

Press fork tines into dough edge, working your way around the pie. Set tines perpendicular to pan for a ridged border or angle them slightly to the left and right for a crosshatch effect. You can try this method with other utensils, such as the bowl of a melon baller or the handle end of a wood-handled spoon, for a different look.

FINGER FLUTE Pinch outer dough edge with left thumb and pointer finger while poking inner dough edge with right pointer finger; work your way around the pie. Make your pinches small and pointy for a zigzag effect or loose and loopy for an exaggerated wave. The final look will reflect the unique size and shape of your fingers.


GEOMETRIC CUTOUTS With a cookie cutter or a knife, cut about 60 small (1-inch) triangles—or other shapes— from rolled dough. Brush pie dough rim with water. Apply cutouts, brushing back sides with water, overlapping, and pressing gently to adhere as you work your way around.




Hold left and right pointer fingers parallel, spaced about ¼ inch apart. Rest them at a 30-degree angle on dough rim. Press down to leave an indent, then squeeze dough between fingers to create a raised ridge. Rotate pan and repeat at same angle, working all the way around.



brush & sprinkle


Want to add color, flavor, or texture? Brush your pie crust with cream, melted butter, or beaten egg, and sprinkle with sugar, spices, or chopped fresh herbs just before baking.

random shards

Cut a 6x12-inch rectangle of dough crosswise into four 3x6-inch rectangles. Cut rectangles in half diagonally to form 8 triangles, then cut 2 of them into smaller triangles and shards. Arrange randomly over filled pie, overlapping in some parts and leaving some parts uncovered. Trim overhang; flute or crimp edge as desired.

monogram cutout

Roll out dough to a 12-inch circle on a baking sheet or pizza pan lined with parchment paper. Chill 10 minutes. Use a cookie cutter or a stencil and a sharp knife to cut out and remove a monogram initial or other design. Slip hands under dough and transfer to filled pie. Trim overhang; flute or crimp edge as desired.


november 2017

fat lattice

You don’t need basket-weaving skills to make this easy lattice. Using a few wide strips in each direction does the trick.

Cut a 14-inch circle of dough into six 2¼-inch-wide strips. Lay 3 strips parallel, spaced 1 inch apart, on a baking sheet lined with parchment paper. Fold alternating strips back to weave 3 remaining strips through crosswise. Chill 10 minutes on sheet. Slip hands beneath lattice and transfer to filled pie. Trim overhang; flute or crimp edge as desired.

cable knit

Cut a 12-inch circle of dough into eight 1½-inch-wide strips. Working in pairs, press strips together at tops; gently lace and wind them together without twisting dough. Lay finished strips parallel over filled pie. Trim overhang; crimp or flute edge as desired.

“This is even better tossed with toasted pine nuts and parmesan cheese right before serving.” – ANDREA


It’s getting colder and darker, which usually means more comfort (and higher-calorie) cooking. And then there’s the upcoming Mother of All Meals. But these healthy recipes will bring some harmony to your month—and they’re easy and time-saving, too!

833 REVIEWS hands-on 15 min total 35 min serves 6

submitted by:

nerdycheesecake HEALTHY PICK

roasted garliclemon broccoli roasted-garlic-lemon-broccoli 2 (1½-pound) heads broccoli, separated into florets (about 10 cups) 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon sea salt ½ teaspoon black pepper 2 tablespoons fresh lemon juice 1 lemon, cut into wedges, for garnish 1. Preheat oven to 400°F. 2. Toss broccoli with garlic, oil, salt, and pepper in a large bowl, then spread evenly in a 10x15-inch baking pan. 3. Bake until broccoli is tender enough to pierce stems with a fork, about 20 minutes. Transfer to a serving platter and drizzle with lemon juice. Garnish with lemon wedges. PER 1-CUP SERVING: 75 CAL; 2.8g FAT (0.4g SAT); 4.4g PRO; 10.9g CARB; 4g FIBER; 310mg SODIUM; 2.7g SUGARS


november 2017


asian steak and vegetable stir-fry

hands-on 30 min total 30 min serves 4 submitted by:



1 pound boneless beef top sirloin steak, 1 inch thick 1 cup broccoli florets 1 cup sugar snap peas 1 red bell pepper, cut into strips 2 carrots, cut into strips 3 tablespoons water 2 teaspoons grated fresh ginger 1 clove garlic, minced ½ cup reduced-sodium teriyaki sauce ⅛ teaspoon crushed red pepper, or to taste 2 cups hot cooked rice 2 tablespoons coarsely chopped unsalted dryroasted peanuts (optional)

1. Cut beef into ¼-inch strips. 2. Add vegetables and water to a large nonstick skillet. [From our kitchen: Be sure to use a nonstick skillet because there’s no oil in this recipe.] Bring to a boil, covered, then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain. 3. Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry until desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic. 4. Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts (if using). PER 1¼-CUP SERVING: 354 CAL; 9g FAT (2.5g SAT); 31g PRO; 37g CARB; 3g FIBER; 735mg SODIUM; 9.2g SUGARS

“I used good lean stew meat instead of cutting up my own steak. I also served it on top of jasmine rice. Best stir-fry I’ve ever had :)” – CHARLI GIRL

“I baked it covered with foil for 10 minutes, then removed the foil and baked it 20 minutes more, tossing the broccoli occasionally. I finished it off with the squeeze of fresh lemon (we used extra).” – LINDSAY VERESCHAGIN TRIPP

“I used frozen stir-fry veggies and it was still great!” – STEPHANIELEIGH

pumpkin smoothie

1 (15-ounce) can pumpkin purée 2½ cups milk ¼ cup packed brown sugar 2 teaspoons cinnamon or pumpkin pie spice

“Double the onion, use fresh garlic and tomatoes, plus add spinach and mushrooms. Awesome!”

Freeze pumpkin in a zip-top plastic bag at least 2 hours. Blend together pumpkin and remaining ingredients in a blender until smooth.


PER 1-CUP SERVING: 166 CAL; 5.3g FAT (3g SAT); 6g PRO; 25.7g CARB; 3.7g FIBER; 74mg SODIUM; 20g SUGARS

76 REVIEWS hands-on 10 min total 2 hr, 10 min serves 4

submitted by:

trinka g




a crushing win

hands-on 30 min total 50 min serves 6

Crush your dried spices before adding them to the recipe. It’ll bring out more of their flavor.

submitted by:



braised balsamic chicken

“Really good and relatively quick. I cut the chicken into chunks, added a couple of spoonfuls of brown sugar, and served it over rice.” – DWIEBERG 6 (8-ounce) skinless, boneless chicken breasts 1 teaspoon garlic salt ½ teaspoon black pepper 2 tablespoons olive oil 1 onion, thinly sliced (1 cup) 1 (14.5-ounce) can diced tomatoes (with juices) ½ cup balsamic vinegar 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary ½ teaspoon dried thyme Fresh thyme leaves, for garnish 1. Sprinkle both sides of chicken breasts with garlic salt and pepper. 2. Heat oil in a large skillet over medium

heat. Add onion and cook, stirring, until browned, about 3 minutes. Transfer to a bowl. Add chicken to skillet and cook until browned, about 4 minutes per side. 3. Top chicken with onion, tomatoes, and balsamic vinegar, then sprinkle with basil, oregano, rosemary, and thyme. Bring to a boil, then reduce heat to medium-low and simmer, covered, until chicken is no longer pink and an instantread thermometer inserted into thickest parts registers 165°F. Serve garnished with thyme leaves. PER SERVING (1 BREAST AND 3 TABLESPOONS SAUCE): 222 CAL; 7.4g FAT (1.2g SAT); 26.5g PRO; 9.9g CARB; 1.3g FIBER; 360mg SODIUM; 6.4g SUGARS

“I used vanilla almond milk, a frozen banana, and pumpkin pie spice. So good!” – GLUTENFREE MOMMY OF 3

BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 25 min total 25 min serves 2 submitted by:

alli shircliff


“I freeze the purée in ice cube trays, then store the frozen cubes in freezer bags. That makes it really easy for just one or two servings. When I want a smoothie, I just toss in a few cubes and blend them with the rest of the ingredients.”

power salad bowls 1 cup finely chopped kale ½ cup cooked quinoa ½ cup canned chickpeas, rinsed and drained ½ red bell pepper, cut into strips ½ cup grated carrot 2 hard-boiled eggs, chopped 1 lemon, juiced (3 tablespoons) 2 tablespoons chopped fresh parsley 2 tablespoons olive oil 2 teaspoons Dijon mustard 1 teaspoon pure maple syrup ¼ teaspoon salt ⅛ teaspoon black pepper Divide kale, quinoa, chickpeas, red bell pepper, carrot, and eggs among 2 bowls. Whisk together remaining ingredients in a small bowl until well blended, then pour over salads. (Salads without dressing can be assembled 1 day ahead and chilled, covered.) PER SERVING (1½ CUPS SALAD, 1 EGG, AND 3 TABLESPOONS DRESSING): 355 CAL; 20.7g FAT (3.7g SAT); 13.3g PRO; 31g CARB; 6.8g FIBER; 549mg SODIUM; 8.5g SUGARS


“I made it with stevia and protein powder. I also added pecans. And I may or may not have put a few white chocolate chips on top :)” – LITTLEBABYTURTLE

november 2017 93

“Quite delicious! The crust is more like a batter, so I used a wet rubber spatula to spread it into the pan.” – BUCKWHEAT QUEEN

FROM OUR KITCHEN Veggiecravings’ original recipe called for canned pears, but we used fresh pears because they are in season now. We also added a little lemon juice, cardamom, and honey to play up their flavor. To add extra oomph while still keeping this dairy-free, serve with a dollop of coconut whipped topping.


november 2017

1 REVIEW hands-on 25 min total 2 hr serves 12

submitted by:



Gluten-Free, Dairy-Free Pear-Almond Tart 3 pears (1 yellow, 1 red, 1 green), cored and sliced ¼ inch thick 2 tablespoons fresh lemon juice 1 teaspoon sugar ½ teaspoon ground cardamom 1¼ cups almond meal ¼ cup gluten-free oat flour ½ teaspoon gluten-free baking powder (such as Clabber Girl) 1 egg, beaten ¼ cup maple syrup 2 tablespoons coconut oil, melted 1 teaspoon vanilla extract ¼ teaspoon sea salt ¼ teaspoon almond extract 1 tablespoon honey 1. Preheat oven to 350°F. Generously grease bottom of an 8x11-inch rectangular or 9-inch square tart pan with a removable bottom. Put pear slices in a bowl. Add lemon juice, sugar, and cardamom; toss gently to coat. 2. Whisk together almond meal, oat flour, and baking powder in a bowl. Whisk together egg, maple syrup, coconut oil, vanilla, salt, and almond extract in another bowl. Stir into almond meal mixture. (Dough will be thick and sticky.) 3. Spread dough into prepared pan. Arrange pears in overlapping diagonal rows atop dough. For an ombré effect, start with red pears in the top left, then move to yellow pears in the middle, then to green pears in the lower right corner. 4. Bake until golden brown, about 35 minutes. Cool completely (about 1 hour) in pan on a wire rack. Remove pan sides. Drizzle tart with honey, then slice and serve. PER SERVING: 153 CAL; 8.7g FAT (2.5g SAT); 3.6g PRO; 17g CARB; 2.8g FIBER; 60mg SODIUM; 10.3g SUGARS

“I recommend adding chopped walnuts and some vanilla extract to the batter. The nuts complement the cake so nicely. I dusted mine with powdered sugar. Really good!”

127 REVIEWS hands-on 20 min total 2 hr, 15 min serves 14

submitted by:

laura owen

Cranberry Swirl Coffee Cake

– THERESA123 This cake is moist and delicious without adornment. But we made it in a 10-cup spiral Bundt pan, added a simple icing, and served it with some extra cranberry purée to make it feel a little more festive. For Cake ½ cup butter, softened 1 cup white sugar 2 eggs 1 teaspoon almond extract 2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda ½ teaspoon salt 1 cup sour cream 1 (14-ounce) can whole-berry cranberry sauce, stirred For Icing 1 cup powdered sugar ½ teaspoon vanilla extract 4 teaspoons milk Make Cake: 1. Preheat oven to 350°F. Grease and flour one 10-inch Bundt pan. 2. Cream together butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in eggs 1 at

a time, then beat in almond extract. Whisk together flour, baking powder, baking soda, and salt in another bowl; beat into butter mixture alternately with sour cream. 3. Spoon one-third of batter (1¼ cups) into prepared pan. Spoon one-third of cranberry sauce (scant ½ cup) on top, then swirl into batter with a butter knife or thin metal spatula; repeat once. Top with remaining one-third of batter. Reserve remaining cranberry sauce. 4. Bake cake until a toothpick inserted near center comes out clean, about 45 minutes. Let cool in pan on wire rack 10 minutes. Remove from pan and let cool 1 hour. Make Icing: 5. Stir together powdered sugar, vanilla, and enough milk to make drizzling consistency. Drizzle over cooled cake. Purée reserved cranberry sauce in a blender or small food processor; serve with cake slices. PER SERVING: 297 CAL; 10.1g FAT (5.8g SAT); 3.2g PRO; 47.6g CARB; 0.5g FIBER; 280mg SODIUM; 32g SUGARS

“For a coconutrum variation, I added 2 to 3 tablespoons rum to the filling and substituted shredded coconut for ¼ cup of the sugar. The original recipe is great, too!”

“I used white chocolate chips in the cheesecake part. Next time, I’ll add a touch of vanilla, too. But otherwise, these were perfect!” – LECE


389 REVIEWS hands-on 25 min total 3 hr, 50 min makes 16

submitted by:


Chunky Cheesecake Brownies 1 (8-ounce) package cream cheese, softened ¾ cup sugar 3 eggs 2 cups semisweet chocolate chips ¼ cup butter ⅔ cup flour ½ teaspoon baking powder ¼ teaspoon salt 1. Preheat oven to 350°F. Grease an 8-inch square baking pan. [From our kitchen: We switched from the 9-inch pan in the original recipe to an 8-inch pan to make these a little thicker.] 2. Beat together cream cheese, ¼ cup sugar, and 1 egg with an electric mixer in a bowl until smooth. Stir in 1 cup chocolate chips. 3. Bring 4 cups water to boil in a 2-quart saucepan. Turn off heat. In a heatproof mixing bowl set over the water, stir together butter and remaining cup chocolate chips until melted and fully


november 2017

combined. Stir in remaining ½ cup sugar and 2 eggs, followed by the flour, baking powder, and salt. 4. Pour half of chocolate batter into prepared pan; spread into an even layer. Spoon and gently spread cream cheese mixture over chocolate batter. Drop spoonfuls of remaining chocolate batter over cream cheese (this doesn’t need to completely cover cream cheese). With a butter knife, swirl top chocolate layer into cream cheese to make a marble pattern. 5. Bake until top is crinkled and edges are brown and pull away from sides of pan, about 25 minutes. Let cool 1 hour in pan on a wire rack, then chill 2 hours. (Brownies can be made up to 3 days ahead and chilled, covered, or up to 1 month ahead and frozen.)

FROM OUR KITCHEN If using a prepared crust in a foil pan, choose a deep-dish one to ensure the sides are high enough for this pie. Feel like making

PER BROWNIE: 248 CAL; 15.2g FAT (8.8g SAT); 3.5g PRO; 28.2g CARB; 1.4g FIBER; 135mg SODIUM; 21.8g SUGARS

your own crust? Turn to page 86 for a recipe and crust-shaping tips.

248 REVIEWS hands-on 15 min total 4 hr, 5 min serves 8

submitted by:

tracy mulder

Buttermilk Pie with Spiced Pomegranate Syrup 1 3 1½ ½ 3 1 1 1 ⅛

(9-inch) unbaked pie crust eggs cups sugar cup butter, softened tablespoons flour cup buttermilk tablespoon fresh lemon juice teaspoon vanilla extract teaspoon freshly grated nutmeg Spiced Pomegranate Syrup (recipe below) Fresh pomegranate seeds (optional)

1. Position a rack in center of oven; preheat to 350°F. Fit pie crust into a 9-inch pie plate; flute edges high to help hold in the filling. Set on a rimmed baking sheet lined with foil. 2. Beat eggs with an electric mixer in a large bowl until frothy. Add sugar, butter, and flour; beat until smooth. Stir in buttermilk, lemon juice, vanilla, and nutmeg. [From our kitchen: The filling may have a slightly curdled look here. Don’t worry. That’s normal for this type of pie.] Pour into pie shell. 3. Bake until entire top is light golden brown and only a small spot in the center jiggles when pie is bumped, about 50 minutes. Let cool in pan on a wire rack 1 hour. Cover and chill 2 to 24 hours. 4. Drizzle artfully with Spiced Pomegranate Syrup, sprinkle with pomegranate seeds (if using), and serve with any remaining syrup. PER SERVING: 501 CAL; 23.1g FAT (11g SAT); 5.4g PRO; 66g CARB; 0.8g FIBER; 318mg SODIUM; 51g SUGARS

Spiced Pomegranate Syrup 5 REVIEWS hands-on 35 min total 50 min serves 8 (makes ⅔ cup)

submitted by:



¾ ¾ 2 1½ ¼ ⅛ ⅛ ½ 1

cup pomegranate juice cup Shiraz or other dry red wine tablespoons fresh lemon juice teaspoons cinnamon teaspoon nutmeg teaspoon cloves teaspoon ginger cup packed brown sugar tablespoon butter

1. Whisk together pomegranate juice, wine, and lemon juice in a bowl. Whisk in cinnamon, nutmeg, cloves, and ginger. Crumble in ¼ cup brown sugar; whisk until sugar dissolves. 2. Melt butter in a large skillet over medium heat and swirl to coat pan. Immediately pour in juice mixture and increase heat to high. Bring to a boil, whisking to prevent scorching. Reduce heat to medium; while stirring, add remaining ¼ cup brown sugar. Cook, stirring frequently, until mixture thickens enough to coat the back of a spoon, 25 to 30 minutes. Remove from heat. Let cool 15 minutes. PER 4-TEASPOON SERVING: 80 CAL; 1.6g FAT (1g SAT); 0.1g PRO; 13.2g CARB; 0.3g FIBER; 16.2mg SODIUM; 11.8g SUGARS


Turkey typically steals the show. But this Thanksgiving, we’re celebrating the side dishes. Not merely backup singers for the big bird, sides add flavor, color, and diversity to a holiday table. And they’re fun to shake up from year to year. While monkeying with the turkey and gravy can get you in trouble with Grandpa, side dishes almost always invite tweaking. They’re also the secret to setting a super-inclusive table: The recipes here all just happen to be meatless. Many are naturally gluten-free, too, making them ideal for guests with special diets. If you still need help choosing a turkey recipe, you can find some of our faves on page 78. But seriously: If you and your peeps make all these sides, you might even forget about the bird.


“Delicious! This is a great way to use quinces— they retain some texture.” – CAZUELA


november 2017


“This is so yummy and healthy. Thank you for reminding me how much I love wheat berries!” – THATCHER HARDING

“I used my Twist’N Sprout corer, so getting a bowl of Brussels sprout leaves was effortless. Very nice salad with just the right amount of sweetness.” – LUTZFLCAT


“No need to change a thing. It’s creamy, tasty goodness!” – BUCKWHEAT QUEEN




“I added lemon zest to the cheese filling. I’m very pleased with this recipe!” – JILL COMPTON


november 2017

“I used chopped cauliflower rice from the store, which made this so much easier!” – M CYBULSKI


“OMG, these rolls are so delicious and airy!” – GINMARIE

“I subbed softened butter for the shortening and brushed the tops with melted butter before baking. They turned out perfect.” – ALTAROSE




“My daughter, who normally doesn’t eat mushrooms, cleaned her plate!” – COACHJEN

“I cut the squash in half and microwaved it five minutes to make it easier to peel and cut. After that, this recipe was a breeze. Everyone loved it.” – MISSY GALLUP POTTER



november 2017

“Even without the dill, this gets rave reviews.” – RECIPERENEGADE

“I absolutely love this recipe, especially for parties. I use two or three sliced fresh onions in place of the pearl onions.” – TWKITCHEN

“I didn’t tell anyone this was gluten-free until they’d all commented on how good it was. Perfection!” – SPOTTEDPINERANCH



17 REVIEWS HANDS-ON 25 min TOTAL 1 hr, 50 min SERVES 12 SUBMITTED BY cindyspaulding

2 6 3 1 1 1 ½ ⅓ 2 2 2 ½ ½ ½ ½

cups wheat berries cups water cups diced apples cup raisins cup chopped walnuts cup chopped fresh parsley cup pomegranate seeds cup apple juice tablespoons apple cider vinegar tablespoons extra-virgin olive oil tablespoons lemon juice teaspoon salt teaspoon black pepper teaspoon nutmeg teaspoon cinnamon

1. Soak wheat berries in a bowl with water to cover for 5 minutes. Drain, then bring to a boil with 6 cups water in a large saucepan. Cover and simmer over low heat until tender, 60 to 80 minutes, adding more water if needed. Drain; cool in a large bowl 25 minutes. 2. Stir in remaining ingredients. Serve at room temperature or cold. (Salad can be made up to 1 day ahead and chilled, covered.) PER ¾-CUP SERVING: 249 CAL; 9.2g FAT (1g SAT); 6.2g PRO; 39g CARB; 6.3g FIBER; 105mg SODIUM; 12g SUGARS

SPICED QUINCE AND CRANBERRY CHUTNEY armagazine .com/spiced-quince-cranberry-chutney

4 REVIEWS HANDS-ON 15 min TOTAL 2 hr MAKES 5¾ cups SUBMITTED BY waterlily

2 2 1 ½ ½ ½ 1

2 ½ 1 2


cups sugar cups water teaspoon cinnamon teaspoon salt teaspoon ground allspice teaspoon ground cloves pound quinces, peeled, cored, and diced (about 2 medium, 2¾ cups) [From our kitchen: Fresh quinces, sometimes labeled “membrillo,” often are sold at Latin markets. If you can’t find them, you can substitute firm pears here.] teaspoons orange zest cup fresh orange juice (12-ounce) bag fresh or frozen cranberries tablespoons white wine vinegar

november 2017

1. Stir together sugar, water, cinnamon, salt, allspice, and cloves in a large saucepan. Bring to a boil over high heat, stirring until sugar dissolves. Add quinces, reduce heat to low, and simmer until tender, about 10 minutes. 2. Stir in zest, juice, cranberries, and vinegar; bring to a boil over high heat. Reduce heat to medium-low; cook until cranberries burst and mixture thickens slightly, about 30 minutes. (Mixture thickens more as it cools.) Transfer to a serving dish and chill, covered, 1 hour to 3 days before serving. PER 2-TABLESPOON SERVING: 43 CAL; 0g FAT; 0.1g PRO; 11g CARB; 0.4g FIBER; 26mg SODIUM; 9.3g SUGARS


2 REVIEWS HANDS-ON 25 min TOTAL 1 hr SERVES 8 SUBMITTED BY lenorerockchild

1 acorn squash, halved and seeded 5 potatoes, peeled and diced [From our kitchen: We used russet potatoes.] 2 tablespoons butter 1 teaspoon Dijon mustard ¾ teaspoon salt ½ teaspoon dried dill or 1 teaspoon minced fresh dill ¼ teaspoon black pepper ½ cup milk, or as needed 1. Preheat oven to 350°F. Put squash halves, cut sides down, in a glass baking dish; add water to a ½-inch depth. Bake until tender, about 50 minutes. 2. Meanwhile, put potatoes in a saucepan with enough water to cover; bring to a boil. Reduce heat and simmer, covered, until tender, about 20 minutes. Drain. 3. Lightly mash hot potatoes in a large bowl. Scoop warm flesh from squash into same bowl. Add butter, mustard, salt, dill, and pepper; stir until butter melts. Add milk as needed, a little at a time, mashing to desired consistency. (This can be made up to 1 day ahead and chilled, covered. Reheat over low heat.) PER SCANT 1-CUP SERVING: 126 CAL; 3.5g FAT (2.1g SAT); 2.3g PRO; 22.4g CARB; 2.2g FIBER; 261mg SODIUM; 1.5g SUGARS

MAPLE-DIJON BRUSSELS LEAF SALAD maple-dijon-brussels-leaf-salad

2 REVIEWS HANDS-ON 30 min TOTAL 30 min SUBMITTED BY nicholio

2 ¼ 2 2 4 1 1


pounds Brussels sprouts, trimmed cup pure maple syrup tablespoons apple cider vinegar tablespoons extra-virgin olive oil teaspoons Dijon mustard cup sweetened dried cranberries cup cinnamon-roasted almonds

1. Core Brussels sprouts with a paring knife, reserving cores for another use if desired. Peel layers apart, separating each sprout into individual leaves; put in a large serving bowl. 2. In a small jar with a screw-top lid, shake together maple syrup, vinegar, oil, and mustard until well combined. Drizzle over leaves; add cranberries and toss to coat. (Salad can be made to this point up to 4 days ahead and chilled, covered.) Add almonds and toss again just before serving. PER 1⅛-CUP SERVING: 166 CAL; 8.6g FAT (0.8g SAT); 4.8g PRO; 21.4g CARB; 4.6g FIBER; 40mg SODIUM; 13.3g SUGARS



1 6 2 1 1

½ ¼ 1 1 ½ 1

sheet frozen puff pastry, thawed carrots, assorted colors zucchini egg, lightly beaten (15-ounce) container ricotta cheese (1¾ cups) cup cubed fresh mozzarella cheese cup grated parmesan cheese teaspoon fresh thyme leaves, plus more for garnish pinch nutmeg teaspoon salt tablespoon olive oil


This showstopping Veggie Rose Tart is easier to make than it looks. Just roll up thin slices of gently cooked rainbow carrots and zucchini, then anchor your veggie roses in the cheesy filling.

1. Preheat oven to 350°F. Press puff pastry gently into bottom and sides of a 9-inch round tart pan; trim off excess. Line pastry with parchment paper, then fill with ceramic pie weights or dried beans. Bake until lightly golden, about 20 minutes. 2. Meanwhile, slice carrots and zucchini lengthwise into very thin (approximately ⅛-inch) strips using a mandoline or vegetable peeler. [From our kitchen: A peeler works on carrots, but not so much on zucchini. We used an Oxo mandoline set on the second setting, which yielded a thickness of just under ⅛ inch.] Spread strips on a microwave-safe plate and microwave until just soft enough to roll easily, 1 to 2 minutes. 3. Remove pastry from oven, carefully remove parchment and weights, and increase oven temperature to 400°F. Mix together egg, ricotta, mozzarella, parmesan, thyme, nutmeg, and ¼ teaspoon salt in a bowl. Spoon onto crust and smooth out top. 4. Starting with a short end, roll 1 vegetable strip tightly to form a rosebud shape. Roll another strip of the same vegetable around the bud to make a full rose shape. Nestle immediately in filling. Repeat with remaining strips, arranging roses in a decorative pattern over filling. [From our kitchen: You’ll likely have some leftover veggie strips—perfect for tomorrow’s omelet or a turkey-vegetable soup.] Brush veggie roses and crust edges with olive oil, then sprinkle with remaining ¼ teaspoon salt. 5. Bake until pastry is golden brown and veggie roses are tender, about 40 minutes. [From our kitchen: The top of the tart may look a bit watery when it first comes out of the oven, but don’t worry: That moisture reabsorbs quickly as it stands.] Cool in pan on a wire rack 15 minutes. Garnish with additional thyme. PER SERVING: 184 CAL; 11.5g FAT (5.3g SAT); 10.4g PRO; 9.7g CARB; 1.3g FIBER; 314mg SODIUM; 2.7g SUGARS


1½ 1½ ⅔ 2 2 2 2

pounds slender carrots with tops pounds slender parsnips cup apple cider tablespoons apple cider vinegar tablespoons pure maple syrup tablespoons olive oil teaspoons chopped fresh thyme, plus more for garnish 1 teaspoon cracked black pepper ¼ teaspoon salt ⅛ teaspoon cayenne pepper

1. Arrange racks in top and bottom thirds of oven, then preheat to 400°F. Line 2 large rimmed baking pans with foil. Peel and trim carrots and parsnips; slice each in half lengthwise—or quarter lengthwise if larger than 1½ inches in diameter. 2. Whisk together remaining ingredients in a very large bowl. Add carrots and parsnips and toss to coat. (This can be made to this point up to 1 day ahead and chilled, covered.) 3. Divide vegetables and liquid evenly among prepared pans, spreading in a single layer. Roast, stirring twice and rotating pans between top and bottom racks once, until vegetables are tender and browned and liquid has evaporated, about 35 minutes. Garnish with additional fresh thyme. PER SERVING: 161 CAL; 4.1g FAT (0.5g SAT); 2g PRO; 31g CARB; 6.7g FIBER; 211mg SODIUM; 15.1g SUGARS


97 REVIEWS HANDS-ON 30 min TOTAL 2 hr, 15 min MAKES 2 dozen SUBMITTED BY maria magee

4½ cups flour ¼ cup sugar 1½ tablespoons (or two 0.25-ounce packages) active dry yeast 2½ teaspoons salt 1½ cups water ¼ cup shortening 1 tablespoon vegetable oil 1. Mix together flour, sugar, yeast, and salt in a large bowl. Heat water and shortening in a small saucepan over very low heat until shortening softens and water is warm (120°F to 130°F). Stir into flour mixture until a soft dough forms. Turn out onto a lightly floured surface; knead 8 minutes or until soft and smooth. Transfer to a bowl, brush top with oil, cover, and let rise 1 hour or until doubled in size. 2. Form 24 rolls; set on a greased baking sheet. Cover and let rise 30 minutes or until doubled in size. 3. Preheat oven to 400°F. Bake rolls until golden brown, 12 to 14 minutes. (Cooled rolls can be stored in zip-top plastic bags up to 1 day ahead, or frozen up to 3 months ahead and thawed at room temperature. To reheat, wrap in foil and bake in a 350°F oven 5 to 10 minutes.) PER ROLL: 120 CAL; 3g FAT (0.6g SAT); 2.8g PRO; 20.3g CARB; 0.8g FIBER; 243mg SODIUM; 2.2g SUGARS


23 REVIEWS HANDS-ON 20 min TOTAL 1 hr, 20 min SUBMITTED BY lovelygrl222


2 heads cauliflower, cut into florets (6 cups) 1 small yellow onion, diced (½ cup) 5 cloves garlic, minced ⅓ cup olive oil ½ cup chopped fresh parsley 18 Kalamata olives, pitted and chopped Zest of 1 lemon ¼ teaspoon salt, or to taste ⅓ cup crumbled feta cheese (optional) 1. Preheat oven to 400°F. Line 2 large rimmed baking sheets with foil. Coarsely chop cauliflower into ½-inch pieces and transfer to a large bowl. Stir in onion and garlic. Drizzle with olive oil and toss to coat. Divide evenly between prepared pans. 2. Roast, stirring every 20 minutes, until tender and well browned, about 1 hour. (You can roast the veggies up to 1 day ahead and chill, covered, right on the prepared pans. Just reheat them in the oven before proceeding.) 3. Transfer to a serving bowl. Stir in parsley, olives, zest, and salt. If using, sprinkle with feta. Or, to keep this vegan-friendly, just pass with a side dish of feta for the omnivores. PER ½-CUP SERVING: 141 CAL; 12.4g FAT (2.3g SAT); 2.7g PRO; 5.9g CARB; 1.9g FIBER; 335mg SODIUM; 2.2g SUGARS


We increased the amount of cauliflower and cut it by hand (because it shrinks a lot during cooking), upped the olives and garlic (because: yum!), and substituted olive oil for butter (so that our vegan friends could enjoy this tasty dish, too). We also switched from skillet to oven to make it more roasty and toasty.


46 REVIEWS HANDS-ON 40 min TOTAL 1 hr SERVES 12 SUBMITTED BY laka kuharica - easy cook

2 tablespoons olive oil 1 onion, chopped (1 cup) 1 (2½-pound) butternut squash, peeled and cubed (6 cups) 6 cloves garlic, minced ¼ teaspoon salt 1 tablespoon water, or as needed 3 eggs, lightly beaten 1 cup grated parmesan cheese 1 cup whipping cream ¾ cup sour cream ⅓ cup chopped fresh basil ¼ teaspoon black pepper 1 cup shredded mozzarella cheese 1. Preheat oven to 425°F. Grease a 9x13-inch baking dish. 2. Heat oil in a very large skillet over medium heat; add onion and cook until softened, about 5 minutes. Add squash, garlic, and salt; cook, stirring occasionally and adding water as needed to prevent sticking, until squash is slightly tender, about 20 minutes. Transfer to prepared dish. Stir together eggs, parmesan, whipping cream, sour cream, basil, and pepper in a bowl. Pour over squash mixture. 3. Bake 15 minutes. Top with mozzarella cheese. Bake until cheese is melted, squash is tender, casserole is set, and edges begin to brown, about 5 minutes more. PER ½-CUP SERVING: 221 CAL; 16.4g FAT (8.5g SAT); 7.6g PRO; 12g CARB; 1.7g FIBER; 258mg SODIUM; 3.3g SUGARS

GREEN BEANS WITH CARAMELIZED ONIONS armagazine .com/green-beans-with-caramelized-onions

24 REVIEWS HANDS-ON 20 min TOTAL 40 min SERVES 8 SUBMITTED BY danibanani

6 1 1 1 1 1 ½ ¼

quarts water pound fresh pearl onions pound trimmed fresh green beans tablespoon olive oil tablespoon butter teaspoon chopped fresh dill teaspoon salt teaspoon black pepper Lemon wedges

1. Bring water to a boil in a large pot over high heat. Add onions; boil 1 minute. Transfer


november 2017

with a slotted spoon to an ice-water bath. Return water to a boil. Add beans; boil 8 minutes. Drain. 2. Drain onions, trim stem ends, and pinch to remove skins. Halve any large onions. Pat onions and beans dry. 3. Heat oil and butter in a very large skillet over medium-high heat. Add onions and cook, stirring occasionally (the less stirring, the more browning), until tender and golden brown, about 5 minutes. Add beans and cook, stirring, until heated through, about 3 minutes. Stir in dill, salt, and pepper. Serve with lemon wedges. PER ¾-CUP SERVING: 68 CAL; 3.3g FAT (1.2g SAT); 1.5g PRO; 9.8g CARB; 2.8g FIBER; 169mg SODIUM; 4.6g SUGARS

Uncover and simmer until farro reaches desired tenderness, about 15 minutes more. 4. Reduce heat to low and stir in parsley, crème fraîche, and pepper. Top with ParmigianoReggiano. (This can be made up to 1 day ahead and chilled, covered. You might need to add a splash more broth when reheating it.) PER GENEROUS ⅓-CUP SERVING: 147 CAL; 4.4g FAT (1g SAT); 6g PRO; 20g CARB; 2.4g FIBER; 140mg SODIUM; 1g SUGARS




HANDS-ON 35 min TOTAL 1 hr, 35 min SERVES 8 SUBMITTED BY melaniecarr23

8 REVIEWS HANDS-ON 15 min TOTAL 1 hr, 20 min SUBMITTED BY chef john


½ ounce dried porcini mushrooms 2 tablespoons olive oil 6 ounces cremini mushrooms, chopped (2¼ cups) ½ onion, finely diced (½ cup) ¼ teaspoon salt 2 cloves garlic, minced 1 cup pearled farro, rinsed (5½ ounces) 3 cups low-sodium vegetable or chicken broth 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons crème fraîche or sour cream ½ teaspoon black pepper 2 tablespoons freshly grated Parmigiano-Reggiano or other hard, aged cheese 1. Soak porcini mushrooms in very hot water in a covered bowl until rehydrated, about 20 minutes. Drain and chop. 2. Heat oil in a saucepan over medium-high heat. Add cremini mushrooms, onion, and salt; sauté until cremini are golden, onion softens, and moisture cooks off, 5 to 10 minutes. Add porcini and garlic, reduce heat to medium, and cook, stirring, until hot and fragrant, 2 to 4 minutes. 3. Add farro; stir to coat with oil. Stir in 1 cup broth and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered and stirring once, until liquid is absorbed, about 10 minutes. Stir in remaining broth and bring to a boil over high heat. Reduce heat to medium-low and simmer, covered and stirring occasionally, until farro begins to become tender, about 15 minutes.

12 slices (16 ounces) gluten-free bread, cut in ½-inch cubes ⅔ cup coconut oil 2 yellow onions, chopped (2 cups) 4 stalks celery, chopped (1⅓ cups) 1 leek, trimmed, washed, and chopped (1 cup) ½ cup finely chopped fresh parsley 4 teaspoons finely chopped fresh sage leaves 2 teaspoons finely chopped fresh marjoram leaves 1 teaspoon finely chopped fresh rosemary leaves 1 teaspoon finely chopped fresh thyme leaves 2 cups vegetable broth, or as needed ¼ teaspoon salt, or to taste ¼ teaspoon black pepper, or to taste 1. Position racks in upper and lower thirds of oven, then preheat oven to 400°F. 2. Arrange bread cubes on 2 large rimmed baking sheets. Bake, stirring and rotating sheets between top and bottom racks once, until crisp and lightly browned, about 10 minutes. Meanwhile, melt coconut oil in a very large skillet over medium heat. Add onions, celery, and leek; cook, stirring, until soft, 8 to 10 minutes. 3. Transfer veggies and bread cubes to a very large bowl. Stir in herbs. Moisten with broth, adding about ½ cup at a time, mixing thoroughly. Season with salt and pepper. Transfer to a 3-quart baking dish and cover with foil. (Stuffing can be made to this point up to 3 days ahead and chilled.) 4. Bake 20 minutes. Uncover and bake until stuffing is heated through and top is light golden brown, about 15 minutes more. PER 1-CUP SERVING: 374 CAL; 24.3g FAT (15.3g SAT); 2.7g PRO; 37g CARB; 3.4g FIBER; 555mg SODIUM; 7.4g SUGARS

Statement of Ownership, Management, and Circulation Join the smart shoppers and experienced travelers who have chosen Caravan since 1952

Costa Rica 9-Days $1295

Volcanoes, Beaches, Rainforests

Includes all hotels, all meals, all activities. )XOO\JXLGHGWRXUVWDUWWRÀQLVK Caravan Tour Itinerary

Day 1. Your tour starts in San José, Costa Rica.

Keel-billed Toucan


Day 2. Explore the Poás Volcano, and view inside the active crater. Day 3. Visit to a wildlife rescue center. Day 4. Rio Frio cruise. Enjoy a relaxing soak in volcanic hot springs. Day 5. Hike the Hanging Bridges, and continue on to the Pacific Coast. Day 6. Free time at your beach resort & spa. Day 7. Cruise the Tarcoles River. Birdwatching and crocodile spotting.

Day 8. Visit the Manuel Antonio National Park. San Bada Hotel; Hike the rainforest and Directly next to Manuel Antonio along beach coves. National Park

Day 9. Return with great memories!

Detailed Itinerary at Caravan∙com Choose an Affordable Tour+tax,fees Guatemala with Tikal 10 days $1295 Costa Rica 9 days $1295 Panama Canal Tour 8 days $1195 Nova Scotia & P.E.I. 10 days $1395 Canadian Rockies 9 days $1695 Grand Canyon & Zion 8 days $1495 California Coast 8 days $1595 Mount Rushmore 8 days $1395 New England, Fall Colors 8 days $1395

“ Brilliant, Affordable Pricing ”

—Arthur Frommer, Travel Editor

Order Your FREE Brochure

Call 1-800-CARAVAN visit Caravan. com

The #1 In Value

1. Publication Title: Allrecipes 2. Publication Number: 011-780 3. Filing Date: 10/1/2017 4. Issue Frequency: Feb-Mar / Apr-May / Jun-Jul-Aug / Sep-Oct / Nov / Dec-Jan 5. Number of Issues Published Annually: 6 6. Annual Subscription Price: $24.00 7. Complete Mailing Address of Known Office of Publication: 1716 Locust Street, Des Moines, Polk County, Iowa 50309-3023 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 1716 Locust Street, Des Moines, Iowa 50309-3023. 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor: Publisher, Mark Josephson, 805 Third Avenue, New York, NY 10022; Editor in Chief, Jennifer Darling, 1716 Locust Street, Des Moines, IA 50309-3023; Managing Editor, Doug Crichton, 1716 Locust Street, Des Moines, IA 50309-3023. 10.Owner: Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. The names and addresses of all Meredith Corporation stockholders owning or holding 1 percent or more of the total amount of stock: Brown Brothers Harriman & Co. (0010), Attn: Jerry Travers, 525 Washington Blvd., Jersey City, NJ 07310; Morgan Stanley Smith Barney LLC (0015), Attn: John Barry, 1300 Thames St., 6th Floor, Baltimore, MD 21231; Wells Fargo Advisors (0141), Attn: Matt Buettner, 2801 Market St., H0006-09B, St. Louis, MO 63103; Brown Brothers Harriman & Co./ ETF (0109), Attn: Jerry Travers, 525 Washington Blvd., Jersey City, NJ 07310; Charles Schwab & Co., Inc. (0164), Attn: Christina Young, 2423 E. Lincoln Dr., Phoenix, AZ 85016-1215; National Financial Services LLC (0226), Attn: Peter Closs, 499 Washington Blvd., Jersey City, NJ 07310; The Bank Of New York Mellon (0901), Attn: Jennifer May, 525 William Penn Pl., Suite 153-0400, Pittsburgh, PA 15259; JP Morgan Chase Bank, NA (0902), Attn: Marcin Bieganski, Associate, 14201 Dallas Pkwy., 12th Floor, Corp. Actions Dept., Dallas, TX 75254; Citibank (0908), Attn: Paul Watters, 3801 Citibank Center, B/3rd Floor/Zone 12, Tampa, FL 33610; State Street Bank and Trust Company (2950), Attn: Joseph J. Callahan, Global Corp. Action Dept. JAB5W, P.O. Box 1631, Boston, MA 02105; State Street Bank and Trust Company (0997), Attn: Christine Sullivan, 1776 Heritage Dr., North Quincy, MA 02171; The Bank Of New York/SPDR (2209), Attn: Jennifer May, Vice President, 525 William Penn Pl., Pittsburgh, PA 15259; JP Morgan Chase Bank/IA (2357), Attn: Marcin Bieganski, Associate, 14201 Dallas Pkwy., 12th Floor, Corp. Actions Dept., Dallas, TX 75254; The Northern Trust Company (2669), Attn: Andrew Lussen, Team Leader, 801 S. Canal St., Attn: Capital Structures-C1N, Chicago, IL 60607; SSB—Blackrock Institutional Trust (2767), Attn: Trina Estremera, 1776 Heritage Dr., North Quincy, MA 02171; U.S. Bank, National Association (2803), Attn: Stephanie Kapta, 1555 N. Rivercenter Dr., Suite 302, Milwaukee, WI 53212. Through some of the nominees listed above, the E.T. Meredith and Bohen families and foundations own, directly or beneficially, approximately 13% of the issued and outstanding stock of the corporation. Each nominee listed above holds stock for one or more stockholders. 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None. 12.Tax Status (For completion by nonprofit organizations authorized to mail at nonprofit rates) (Check one): The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement) Not applicable. 13.Publication Title: Allrecipes 14.Issue Date for Circulation Data Below: September/ October 2017 15.Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: a. Total Number of Copies (Net press run): 1,436,284 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541 (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 1,248,484 (2) In-County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution 25,098 Outside USPS®: (4) Requested Copies Distributed by Other Mail Classes ® 0 Through the USPS (e.g., First-Class Mail ): c. Total Paid and/or Requested Circulation (Sum of 15b (1), (2), (3), and (4)): 1,273,582 d. Nonrequested Distribution (By Mail and Outside the Mail): (1) Outside County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 22,454



november 2017

(2) In-County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail (e.g., First-Class Mail, Nonrequestor Copies mailed in excess of 10% Limit mailed at Standard Mail® or Package Services Rates): 0 (4) Nonrequested Copies Distributed Outside the Mail (Include Pickup Stands, Trade Shows, Showrooms, and Other Sources): 4,476 e. Total Nonrequested Distribution (Sum of 15d (1), (2), (3) and (4)): 26,930 f. Total Distribution (Sum of 15c and e): 1,300,512 g. Copies not Distributed (See Instructions to Publishers #4, (page #3)): 135,772 h. Total (Sum of 15f and g): 1,436,284 i. Percent Paid and/or Requested Circulation (15c ÷ 15f × 100): 97.93% No. Copies of Single Issue Published Nearest to Filing Date: a. Total Number of Copies (Net press run): 1,343,260 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 1,265,561 (2) In-County Paid/Requested Mail Subscriptions stated on PS Form 3541. (Include direct written request from recipient, telemarketing, and Internet requests from recipient, paid subscriptions including nominal rate subscriptions, employer requests, advertiser’s proof copies, and exchange copies.): 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid or Requested Distribution 1,000 Outside USPS®: (4) Requested Copies Distributed by Other Mail Classes ® 0 Through the USPS (e.g., First-Class Mail ): c. Total Paid and/or Requested Circulation (Sum of 15b (1), (2), (3), and (4)): 1,266,561 d. Nonrequested Distribution (By Mail and Outside the Mail): (1) Outside County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 70,825 (2) In-County Nonrequested Copies Stated on PS Form 3541 (include Sample copies, Requests Over 3 years old, Requests induced by a Premium, Bulk Sales and Requests including Association Requests, Names obtained from Business Directories, Lists, and other sources): 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail (e.g., First-Class Mail, Nonrequestor Copies mailed in excess of 10% Limit mailed at Standard Mail® or Package Services Rates): 0 (4) Nonrequested Copies Distributed Outside the Mail (Include Pickup Stands, Trade Shows, Showrooms, and Other Sources): 4,149 e. Total Nonrequested Distribution (Sum of 15d (1), (2), (3) and (4)): 74,974 f. Total Distribution (Sum of 15c and e): 1,341,535 g. Copies not Distributed (See Instructions to Publishers #4, (page #3)): 1,725 h. Total (Sum of 15f and g): 1,343,260 i. Percent Paid and/or Requested Circulation (15c ÷ 15f × 100): 94.41% 16. Electronic Copy Circulation Average No. Copies Each Issue During Previous 12 Months 58,661 a. Requested and Paid Electronic Copies: b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies (Line 16a): 1,332,243 c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies (Line 16a): 1,359,173 d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies) (16b ÷ 16c × 100): 98.02% I certify that 50% of all my distributed copies (electronic and print) are legitimate requests or paid copies. No. Copies of Single Issue Published Nearest to Filing Date 71,560 a. Requested and Paid Electronic Copies: b. Total Requested and Paid Print Copies (Line 15c) + Requested/Paid Electronic Copies (Line 16a): 1,338,121 c. Total Requested Copy Distribution (Line 15f) + Requested/Paid Electronic Copies (Line 16a): 1,413,095 d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies) (16b ÷ 16c × 100): 94.69% I certify that 50% of all my distributed copies (electronic and print) are legitimate requests or paid copies. 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the November 2017 issue of this publication. 18. Signature and Title of Editor, Publisher, Business Manager, or Owner: Bryce Rockers, Business Manager. Date: 8/7/17. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/ or civil sanctions (including civil penalties).

the marketplace ®

ferment veggies in mason jars


SAVE UP TO 70% + FREE SHIPPING on most orders or call 1.800.710.0446



To advertise in the Marketplace, please contact Devin Mainiero at 860.542.5180 or

# last call

Autumn’s best flavors come together in this big-batch sangria that will keep both you and your kitchen feeling festive. 10 REVIEWS hands-on 15 min total 5 hr, 25 min serves 8

submitted by:

cathy k


Cranberry Sangria

“I could not find apple brandy, so I used apple liqueur and reduced the sugar to ½ cup. This sangria is awesome!” – LINDSEY ACKER

“I made this for our annual cookie exchange. I doubled the recipe and added dried blueberries. It was loved by all!” – MWHITE3


november 2017

1. Stir together water, sugar, lemon slices, cloves, cinnamon, nutmeg, and ginger in a 2-quart saucepan. Add tea bags and bring to a boil over medium-high heat, then reduce to medium-low heat. Simmer, covered, 10 minutes. Remove from heat and let cool 1 hour. Strain, pressing lightly on lemon and tea bags. Discard lemon, tea bags, and cloves. 2. Pour wine into a large pitcher, jar, or other container. Add tea mixture and brandy. Cover and chill at least 4 hours or overnight. Stir in apples and cranberries, then garnish with additional lemon slices. Serve cold. PER SCANT 1-CUP SERVING: 318 CAL; 0.3g FAT (0.1g SAT); 0.5g PRO; 62g CARB; 3.5g FIBER; 14mg SODIUM; 52g SUGARS


1½ cups water 1 cup sugar 4 slices lemon, plus more for garnish 6 whole cloves ½ teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon ginger 4 cranberry-flavored or cranberry-blend tea bags 2 bottles white wine ¼ cup apple brandy 2 apples, cored and cut into thin wedges 1 cup fresh cranberries

Allrecipes (ISSN: 2328-0263) November 2017, Volume 5, Number 1. Allrecipes is published 6 times per year, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available. SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE, IA 50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Allrecipes, P.O. Box 882, STN Main, Markham, Ontario L3P9Z9. © Copyright 2017 Meredith Corporation. All rights reserved. Printed in U.S.A.


This year, focus your feast on something everyone around the table can enjoyâ&#x20AC;&#x201D; herbivores, carnivores, and even vegan and gluten-free guests. Fill your glasses with Titoâ&#x20AC;&#x2122;s! For recipes and more visit