Mull it Over Spice up the season with a warming cup of glogg (page 56).
PHOTOGRAPHER TERRY BRENNAN FOOD STYLIST LARA MIKLASEVICS
“Eating well, being around the table with the family or iends or relatives—it doesn’t get any be er.”
– LIDIA BASTIANICH
42 Sweet Tooth
Indulge in the art of traditional Italian baking RECIPES BY URSULA FERRIGNO
20 A World of Flavors
International seasonal favorites bring the world a li le closer to home
BY IAN KNAUER
52 Cooking Up Love
Social media-famous couple Randy and Katherine Feltis’ debut cookbook is an ode to epic food and romance—served up right at home BY
EMMA ENEBAK
ALESHA TAYLOR
ENTERTAIN WITH CHEESE THAT’S OOZING WITH FLAVOR See page 6
MEGAN CORNELL
MARY SUBIALKA
MARY SUBIALKA
PUBLISHER
Tammy Galvin
GROUP EDITOR, CUSTOM PUBLICATIONS
Alesha Taylor
CONTENT DIRECTOR
Mary Subialka
CONTRIBUTING EDITORS
Emma Enebak
Macy Harder
Jerrod Sumner
EDITORIAL INTERN
Megan Cornell
CREATIVE DIRECTOR
Ted Rossiter
ART DIRECTOR
Olivia Curti
PRODUCTION DIRECTOR
Deidra Anderson
ADVERTISING COORDINATOR
Sydney Kell
SALES & MARKETING SPECIALIST
Tausha Martinson-Bright
VOLUME 21 , NUMBER 3
Real Food magazine is published quarterly by Greenspring Media, LLC, 9401 James Ave. S., Suite 152, Bloomington, MN 55431, 612.371.5800, Fax 612.371.5801. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission from the publisher. Real Food is exclusively operated and owned by Greenspring Media, LLC. Printed in the USA. realfoodmag.com
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Cookie Time!
Make the season of sweets even better with pro baker ideas, cookie exchange tips, and recipes
by jerrod sumner
It is that time of year when friends gather to share family traditions and daring new recipes to tell stories with friends old and new. I have always been a cookie connoisseur, the kid with a cookie wrapped in a napkin that may or may not have been swapped from the church kitchen, to the adult who plans my meetings based on how good the treats are at the locale. So, the idea of a cookie swap is like the Super Bowl to me.
You can theme your event with cookies inspired by holiday classic movies, global avors, red or green cookies, featured ingredients, and more. I always bring a unique cookie that tells a story. It makes for great conversation and memorable exchanges.
Presentation is everything. Consider unique boxes, jars, and tins to carry your treats home. Pair beverages from a hot cocoa bar, create your own signature cocktail, or keep it spirit-free with a mocktail, classic nog, or milk.
Have guests share the recipes beforehand so that you can print them off and present each guest with their own cookie book of recipes. And don’t forget the tunes of holiday beats for the occasion.
Here, pro bakers share cherished memories of cookie swaps, tips, and a pair of delicious recipes.
PRO TIPS
Nicole Aufderhar
FINALIST ON ‘THE GREAT AMERICAN BAKING SHOW’ IN 2024 AND MINNESOTA STATE FAIR BLUE RIBBON BAKER
“Do something you’re comfortable with and know is good. Cookie exchanges are not the time to test recipes on the unsuspecting! Don’t be afraid to be a little di erent and bring a cookie with a bright summery flavor or maybe a savory cracker type bake. It might be sco ed at during the exchange, but after eating one sweet and holiday-spiced thing after another, a bake like that is going to be a welcome addition to any exchange plate!”
Zoë François
COOKBOOK AUTHOR AND HOST OF ‘ZO Ë BAKES’
“My Granny Neal always made this espresso shortbread around the holidays. It’s studded with hunks of walnuts, and the specks of espresso give the shortbread a rich, bold flavor and an elegant look. I remember my aunt Kristin, who is a huge fan of shortbread, always munching on these. But, in recent years, she admitted to me that she always thought Granny Neal could have used a little more sugar in her shortbread. So, in Kristin’s honor, I upped the sugar content, and it was a great idea, as it balances out the espresso and brings out the richness of the butter even more. This cookie always makes me nostalgic and brings up memories of the holiday season, but it’s wonderful any time of the year.” [See recipe at right.]
Sarah Kie er
COOKBOOK AUTHOR, INCLUDING THE BEST-SELLING ‘ 100 COOKIES’
“Cut-out cookies have been a Christmas tradition in my family since I was a little girl, and while I have many happy memories of cutting out shapes with my mom, I also have plenty of memories of my sister and I fighting over cookie cutters and getting in trouble for hiding all the pretty sprinkles from everyone else. Growing up we never iced our cookies (it was sprinkles all the way), but I’ve included an icing option here, a simple glaze that is easy to make and tastes delicious. If you prefer, a sugar coating is also an option.” [See recipe at right.]
CUT-OUT COOKIES
Cut-Out Cookies
MAKES ABOUT 5 DOZEN COOKIES | RECIPE BY SARAH KIEFFER
for the cookies
4 cups all-purpose flour, plus more for dusting
1 teaspoon salt
¾ teaspoon baking powder
¼ teaspoon baking soda
1½ cups (3 sticks) unsalted butter, at room temperature
3 tablespoons refined coconut oil, at room temperature
1¾ cups granulated sugar
1 large egg, plus 1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
for the simple glaze
2 cups powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon pure vanilla extract
Pinch of salt
3-6 tablespoons water
Food coloring (optional)
for the freeze-dried sugar coating
1 cup granulated sugar
1-2 cups freeze-dried berries, such as strawberries or raspberries (add more or less depending on how much flavor and vibrant color you want)
1. for the cookies: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In the bowl of a stand mixer fitted with a paddle, mix the butter on medium speed until creamy.
2. Add the coconut oil and mix again on medium speed until smooth. Add the granulated sugar and mix again on medium until light and creamy, 3 to 5 minutes. Add the egg, yolk, and vanilla and mix again on low speed until combined. Add the flour mixture and mix on low speed until completely combined. Use a spatula to fold in any dry pieces of dough that may be lingering on the bottom of the bowl. Divide the dough in half; it can be used immediately or wrapped in plastic and refrigerated for up to 4 days (let the dough come to room temperature before rolling).
3. Adjust an oven rack to the middle position and preheat the oven to 350°F. Line several sheet pans with parchment paper.
4. On a floured surface, roll out the dough somewhere between 1⁄8 and ¼ inch thick (the thinner the cookie, the crisper it will be, so this depends on your preference). Use cookie cutters to cut out shapes, then slide a spatula underneath the dough and transfer the shapes to the sheet pans, leaving 1 inch between the cookies. Chill the pans of cookies in the refrigerator for 15 minutes before baking. Dough scraps can be rerolled and cut out again.
5. Bake the cookies, one pan at a time, until cooked through, 12 to 16 minutes. For a softer cookie, bake for 12 minutes; for a crisper cookie, bake longer, until light golden brown around the edges. Place the baking pans on a wire rack and let the cookies cool completely on the pans before icing. Repeat with the remaining cookies.
6. for the simple glaze: Place the powdered sugar in a medium bowl. Add the melted butter, vanilla, salt, and 3 tablespoons of water and stir to combine. Add food coloring, if using. If the mixture is very thick, add 1 tablespoon of water at a time until the desired consistency is reached. Spread the glaze over the cooled cookies. Once the glaze is set, cookies can be stored in an airtight container at room temperature for up to 3 days.
7. for the freeze-dried sugar coating: Place the freeze-dried berries and granulated sugar in a food processor, and process until the berries are finely ground and the sugar and berries are combined, about 30 seconds. Sprinkle the tops of the cookies with the berrysugar mixture, gently rubbing it into the surface, and shaking o any excess. The sugarcoated cookies can be stored in an airtight container at room temperature for up to 3 days.
• Cut-Out Cookies recipe and photo from “Baking for the Holidays: 50+ Treats for a Festive Season”
1 cup unsalted butter, at room temperature ¾ cup lightly packed brown sugar
1 teaspoon pure vanilla extract
1½ teaspoons espresso powder
2¼ cups all-purpose flour
½ teaspoon kosher salt
2 cups walnuts pieces
1. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, vanilla, and espresso powder on medium speed until just uniform, about 1 minute. Add the flour and salt and mix on mediumlow speed until it just comes together. Stir in the walnuts.
2. Form the dough into a 2-inch-thick log. Wrap in plastic and refrigerate for at least 1 hour. You can do this step a couple of days before baking or freeze it for 1 month.
3. Heat the oven to 325°F. Line baking sheets with parchment paper.
4. Cut the dough log into slices ¼ inch thick and arrange the cookies on the prepared baking sheets. They won’t spread much but give them a little room just in case.
5. Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, until golden on the bottom. Cool the cookies until firm on the baking sheet and then move to cooling racks.
GRANNY’S ESPRESSO SHORTBREAD
A Blooming Good Cheese
The complex flavor of creamy brie is easy to savor
by mary subialka
One of the world’s greatest cheeses, creamy brie is oozing with flavor. It has been made in France since the eighth century and today this style of cheese is popular to eat, and make, around the world.
Named after the area near Paris in which it was first made, brie was said to be the favorite of French kings. It’s made with cow’s milk and gets its flavor hints of hazelnuts and mushrooms from the action of molds in its fleecy exterior, which is known as “bloomy rind.” The bloomy rind cheeses are made by pouring milk into round molds and letting much of the milk’s natural moisture drain away. Special, beneficial molds then come into play, such as Penicillium candidum . The molds grow on the outside of the cheese, creating the thin, white, and velvety “bloom” crust on the surface and break down the protein and fat on the inside, making the cheese soft, oozy, and complex. A young brie is typically aged anywhere from four to eight weeks, during which time the exterior will become softer and downier and the interior will evolve from a chalky white color to a lighter straw color.
Brie should be perfectly ripe for the best flavor. So, look for cheese that is plump and resilient to the touch, not bulgy like a water balloon (overripe) or shriveled and hard (past prime).
This season of entertaining is the perfect time of year to serve brie. It is best served at room temperature or warm. Simply let your cheese rest on the counter for 30 to 60 minutes or warm in the oven (at 350 °F for about 10 minutes) to further bring out its flavor. When heated, the cheese spreads wonderfully. Brie pairs well with fruit such as apples, strawberries, melon, pears, and grapes,
and nuts. Toss chunks—with the rind removed—with cooked pasta for an upscale macaroni and cheese. For a party centerpiece, top it with jam before baking it in the oven, or try brie en croute, which is a French term for brie baked in pastry. See the recipe that follows, plus additional tasty ideas. It’s also a classic match with wine, especially reds such as Beaujolais, Cabernet Sauvignon, and Pinot Noir, and whites such as Chardonnay, dry Riesling, and Champagne. Also pair it with beer ranging from stout to Weissbier or doppelbock and Scotch ale. All combinations could be fit for a king—and your guests.
Baked Brie
Ready to impress for parties, this easy appetizer is wrapped in a flaky pu pastry and baked until the cheese is melted and gooey. Serve it with fruit, baguette slices, and crackers. You can prep and wrap the brie in pastry days ahead, so it’s ready to pop in the oven.
Roasted Idaho Potato Medallions with Spinach, Brie, and Spicy Pork Sausage
Creamy brie adds rich texture and flavor to this unique potato and pork side dish. Or, serve slices as an appetizer for an unexpected bite.
Sweet Potato Crostini with Brie and Pomegranate
Forget toasted bread—we’re using roasted sweet potato slices for these crostini. Serve warm for an unforgettable appetizer. Pair with a California Pinot Noir or Grenache for the perfect match.
and use the
Apple and Brie Wrapped in Prosciutto
Crisp Gala apples with creamy brie cheese is a classic combination. When you wrap them in prosciutto, drizzle on a little balsamic glaze, and warm in the broiler, it takes this simple appetizer to a new level. This is sure to be a huge hit at your next cocktail party.
Cut these out
recipes on the reverse side to make creative dishes with brie.
Sweet Potato Crostini with Brie and Pomegranate
MAKES 4 SERVINGS | RECIPE COURTESY OF CALIFORNIA WINE INSTITUTE
2 medium sweet potatoes, peeled and sliced into ¼-inch thick rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
5 ounces brie cheese, sliced
¾ cup pomegranate arils
2 tablespoons hot honey (or regular honey)
2 sprigs each, rosemary and thyme
Baked Brie
MAKES 8 SERVINGS | RECIPE BY LAUREN ALLEN
1 sheet pu pastry
1 (8-ounce) brie cheese wheel
1 egg white plus 1 tablespoon water for egg wash
topping options
1 tablespoon honey or maple syrup
1. Heat oven to 400°F. Line a baking sheet with parchment paper. Place sweet potato slices on the baking sheet and drizzle with the olive oil. Season generously with salt and pepper and toss to coat. Arrange in a single layer.
2. Roast on the top shelf of the oven until golden brown and tender, 20 to 30 minutes.
3. Remove to a serving platter and top with a slice of brie and a sprinkle of pomegranate arils. Drizzle honey over the top. Remove the leaves from the rosemary and thyme and distribute evenly over the crostini. Season again with salt and pepper and serve.
Apple and Brie Wrapped in Prosciutto
MAKES 4 (2 -PIECE ) SERVINGS | RECIPE BY MEG RAINES COURTESY OF WASHINGTON FRUIT GROWERS
½ lemon
2 medium Gala apples, cut into thick slices
3 ounces prosciutto
4 -6 ounce wheel brie cheese, sliced into 2-inch pieces
1. Preheat the broiler on high.
Balsamic glaze, store bought
6 -8 sprigs of rosemary, preferable the woody stems (or toothpicks)
2. Squeeze the juice of the lemon half into a bowl of cold water. Add the slices of apple, as you cut them, to the water until you are ready to assemble.
3. Place a piece of cheese on top of a slice of apple. Wrap a piece of prosciutto around the set on a sheet pan. Repeat with remaining apple and cheese slices.
4. Place the sheet pan under the broiler and broil for 5 to 8 minutes, until the cheese is softened and the prosciutto is beginning to brown for a delightful contrast in textures. Remove from the oven and let cool slightly.
5. Push rosemary stems through the apple and cheese bundles, place on a serving platter and drizzle lightly with balsamic glaze. Serve immediately.
3 tablespoons jam, any flavor, preserves, cranberry sauce, or fig butter
2-3 tablespoons chopped pecans , pistachios, or walnuts
½ teaspoon fresh rosemary or fresh thyme, minced Flaky sea salt
3. Place pastry on a lightly floured surface and, with a rolling pin, gently roll it into an 11x11-inch square and place on parchment paper.
4. Place brie in the center. (Thinly slice o top layer of rind, if desired; but it’s edible.) Add jam and optional toppings.
5. To wrap, pull a corner of pastry over cheese and toppings. Brush the top of corner with egg wash. Pull the next corner up and fold over the pastry and brush the top with egg wash. Repeat with other corners, smooth pastry, and brush entire outside with egg wash.
6. Make a few shallow slits in the top of pastry for steam to escape. Place wrapped brie atop parchment paper on a baking sheet. Bake 30 minutes. Remove from oven and rest for 10 minutes before serving.
7. Place a knife or spoon next to the brie for serving with apple slices, grapes, figs, crackers, and baguette slices.
Roasted Idaho Potato Medallions with Spinach, Brie, and Spicy Pork Sausage
MAKES 6 TO 8 SERVINGS | RECIPE COURTESY OF THE IDAHO POTATO COMMISSION
4 large Idaho potatoes
1 pound spicy ground pork sausage
½ pound fresh spinach, stemmed and washed
1 teaspoon chopped garlic
12 ounces brie cheese
½ cup fresh breadcrumbs
2 tablespoons finely chopped fresh sage
1 tablespoon extra virgin olive oil
1. Wash and dry potatoes well. Slice a 1⁄2-inch-thick piece o each potato lengthwise and set aside. Using a melon baIler or small scoop, scoop out each potato evenly, leaving a 1⁄2-inch-thick shell. Set aside shells. Cook scooped potato in lightly salted boiling water until easily pierced with a fork. Drain and reserve.
2. In a medium skillet, brown pork and drain the fat. Add the spinach and garlic and saute lightly over low heat, about 2 minutes.
3. In a food processor, combine the potatoes with the pork mixture, brie, breadcrumbs, and sage. Pulse until mixture is coarsely combined.
4. Fill potato shells with the mixture; replace tops. Brush with olive oil, sprinkle with salt and pepper, and wrap in foil, twisting the ends.
5. Bake in a shallow pan at 375°F for 30 minutes or until potatoes yield to pressure. Remove from the oven and let the foil-wrapped potatoes rest 5 minutes. Unwrap potatoes. Using a serrated, knife, trim a thin piece o both ends of each potato. Slice potatoes into 21⁄2-inch thick “medallions.” Use a spatula to transfer slices to a serving plate, and artfully arrange them cut-side down.
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Celebration Season
Throughout the coming months, there are many opportunities to get together with friends and family and food, of course, is always a big part of the party. So, we’ve got you covered with delicious choices here at Mollie Stone’s Markets, and we feature tips and recipes in this issue that will take you deliciously from fall through the holidays and into the new year.
Our department managers have great ideas for this season of celebration. Tamira Franz, Senior Procurement Director, highlights some favorite nds for dietary concerns so you can help feed everyone at your table (page 10). Director of Produce, Brian Carter, features seasonal favorite pears this issue (page 11). And when you’re entertaining, who couldn’t use a li le help from the Chefs at Mollie Stone’s? Turn to page 12 to learn more about our selection of mouthwatering dishes that you and your guests will savor as Mary LaPlaca, Hospitality and Catering Sales Manager, shares ideas to help you enjoy a stress-free meal. Just place your order online, and we’ll have it ready for pickup or delivery. Plus, Manny Haider, Corporate Executive Chef, o ers holiday entertaining tips.
We have the perfect choices for your holiday dinners, from juicy beef to tasteful turkey, ham, or seafood, and our Director of Meat, Poultry, and Seafood, Michael Tomasello, highlights the delicious options in his column (page 14). And Nick Tannura, Director of Wine, Beer, and Spirits, shares wine recommendations that will pair beautifully with good food and good moods throughout the season (page 16).
Add some spice to celebrations with international seasonal favorites that bring the world a li le closer to home. Discover the rich traditions behind dishes from slow-simmered Mexican pork stew to seared, marinated Korean steak, gently poached Norwegian salmon, and more to bring unexpected twists to the table (page 20).
Throughout this issue, there are many delicious recipes to try in the coming months—from a roundup of appetizers perfect for sharing to savory and sweet pumpkin-based recipes and decadent Italian baked treats for hosting or gi ing.
We enjoy making your shopping experience even more rewarding with the Mollie Stone’s Loyalty Program. As a member, you’ll earn up to 3% back on your purchases. You’ll also receive exclusive o ers, including free items and personalized discounts, and be the rst to know about new products, events, and seasonal promotions. Signing up is quick, easy, and free. Visit any Mollie Stone’s location or sign up online at Molliestones.com/rewards.
In this season when we celebrate all that we are thankful for, I want to once again express my gratitude to all our customers for your patronage and our hardworking employees who help make it all possible— not only during this special season, but every day of the year.
Here’s wishing you and yours a happy and healthy holiday season!
Mike Stone Owner, Mollie Stone’s Markets
Dine Deliciously
Support dietary and lifestyle needs with this great variety of options
by tamira franz, senior procurement director
You can satisfy guests and spread cheer while taking into consideration everyone’s dietary and lifestyle needs. For those who are seeking or encouraging more conscientious eating, Mollie Stone’s Markets o ers an exciting variety of options that are gluten-free, dairy-free, free of re ned sugar, and plantbased. Traditional recipes and family favorite dishes can be adjusted by these tried-and-true products that address allergen issues, dietary concerns, and support lifestyle plans.
ALTERNATIVES FOR CHEESE AND CRACKER BOARDS, BUTTER, AND EGGNOG
n On a cheese platter, o er a selection of nondairy cheese, gluten-free crackers, and crudités (sliced raw vegetables) along with plant-based dips like Mollie Stone’s own freshly made hummus. My favorite brands for a spread like this are: Miyoko’s local vegan cheeses, Nuts for Cheese’s organic dairy-free Un-Brie-Lievable, Violife nut-free and vegan feta or sliced cheeses with Mary’s Gone Crackers, Schär, and Stonewall crackers
n In recipes that call for traditional butter, try Miyoko’s Vegan European butter instead.
n If you are looking for a dairy-free dessert, make a cheesecake using Kite Hill local dairy-free and gluten-free ricotta
n Fill your mugs with Califia Farms Holiday Nog as a replacement for traditional eggnog. It has only 50 calories per serving and is dairy-free, egg-free, and gluten-free, made with creamy almond milk, real nutmeg, and a dash of ginger.
PLANT-BASED ALTERNATIVES TO MEAT AND SEAFOOD
n finger food and appetizers: Make stu ed mushrooms using Tofurky Italian sausage, serve warmed Gardein’s Cr’b cakes with horseradish cream, or heat Beyond Meat’s Italian-style meatballs with chili sauce for a plant-based cocktail meatball option.
n holiday mains: Tofurky, Field Roast, and Gardein o er turkey and ham style options for the perfect meat-free centerpiece. (Note: Adjust your cooking time according to package instructions if using a frozen plant-based holiday roast.)
SUGAR SUBSTITUTIONS
Reduce sugar content and the subsequent calories without losing sweetness and presentation flair by using stevia, erythritol, or a combination of the two when baking. My favorites are Lakanto powdered monk fruit sweetener with erythritol, Wholesome Organic Stevia, and Coombs Maple Sugar
GLUTEN-FREE
Try these alternatives to traditional flour, freshly made breads, pasta, and pastry dough
n White Flour substitutions: Gluten-free flour can be used 1:1 for regular white flour in most recipes without a noticeable di erence. High-quality and popular brands o ering gluten-free options include Bob’s Red Mill, King Arthur, and Cup4Cup
n You can also use Dufour Pastry Kitchens plant-based frozen pastry dough or Schär gluten-free pu pastry dough as alternatives to traditional pastry dough.
n Enjoy classics like a warm dinner roll alongside your main course with locally made Bread SRSLY sourdough bread and dinner rolls.
n Don’t forget traditional sides like stu ng—Aleia’s glutenfree stu ng mix and breadcrumbs are a great alternative!
n Looking for a delicious in-between holiday meal idea? Jovial gluten-free pasta can make a great base for an easy family dinner.
Note: Since some brands o er both regular and gluten-free products, check the package to make sure gluten-free is indicated on the product.
EGG REPLACEMENTS
Rather than using eggs in a cookie or pumpkin pie recipe, try Bob’s Red Mill or Spectrum ground flaxseed or ground chia seeds, Bob’s Red Mill egg replacer, or unsweetened applesauce Generally, ¼ cup applesauce substitutes for 1 egg; just keep in mind the applesauce will also add sweetness and it may be necessary to reduce the recipe’s overall sugar. And 1 tablespoon of ground chia seeds, placed in a small bowl or cup and combined with approximately 2½ tablespoons of room temperature water will become a gel that can be a great egg alternative.
Shop your local Mollie Stone’s Market where we strive to offer options, inspire delicious creations, and make a difference in people’s lives through food.
We constantly search for exciting new products and trends. Whether lifestyle or dietary related, we cull through hundreds of items and choose the highest quality to stock our shelves. We respond to customer requests for unique or di cult-to- nd items. If there is something you are looking for, please ask a sta member or contact us at: socialmedia@molliestones.com.
PICK YOUR Pears
Deliciously sweet, juicy pears are in season and ready for the picking by brian carter, director of produce
Whether you prefer a classic pear or one with a little more crunch and spice, n ow i s the perfect time to find your favorites or try other varieties, too. This nutritious fruit with tender, edible skin is not only delicious, but also a good source of dietary fiber, vitamin C, and potassium at only about 100 calories per medium pear.
Pears are categorized into two classes. One is the European variety, which is the classic lightbulb-shaped fruit that is smaller on the top and wider at the bottom and has a soft flesh. The other is Asian, which is rounder, similar to an apple, and has a crunchier flesh and milder flavor.
Unlike most other fruits, European pears improve in both texture and flavor after they have been picked. If left to ripen on the tree, they can acquire a gritty texture, so they’re harvested when fully mature but not ripe. Pears will ripen quickly in a fruit bowl at room temperature, but if you want to speed up the process, place them in a loosely closed paper bag and leave them at room temperature.
How do you know if a European pear is ripe? Check the stem end by applying slight pressure with your thumb; when it yields to pressure, the pear is ripe and ready to enjoy. Ripe pears can be stored in the refrigerator about three to five days. Asian pears are ripened on the tree, so store them in the refrigerator when you bring them home.
In the United States, most pears are grown in California, Oregon, and Washington. These domestic treats are in season now to early spring, depending on the variety. Asian pear peak season is early fall through winter. In addition to enjoying pears out of hand, they are delicious served with savory cheeses, added to salads, or baked into sweet desserts. Try adding thin slices to a grilled ham and cheese sandwich for a tasty twist. For more inspiration, USA Pears features a wide range of recipes from savory to sweet on its site at usapears.org.
Popular Pears
Here are highlights of the most common European pear varieties you’ll find in our produce department
anjou
bartlett
This large pear has firm, smooth textured flesh that is sweet, juicy, and more mildly flavored than many other varieties. The green Anjou has a yellowish-green skin that is often touched with red, and the skin remains green even when the fruit is ripe. The red Anjou has much the same flavor and texture and remains maroonred when ripe. They’re delicious cooked or raw with cheese and salads. Available October–May/June.
This is the very definition of “pear shaped,” with a wider bottom, a bit of a shoulder, and a slender neck. Its smooth yellow-green skin sometimes shows a red blush and turns yellow when ripe. The flesh is sweet and very juicy. There is also a red Bartlett, which has the same flavor and texture; the only di erence is the color of the skin, which changes from a dark red, often with vertical striping, to bright red. They’re delicious either raw or cooked. Available mid-July through January.
bosc
Slender-necked with russetyellow skin, this has a spicier, sweet-tart flavor and a firm and crunchy texture. Delicious fresh, it’s also one of the best choices for cooking, since it holds its shape nicely and its spicy flavor can stand up to the other ingredients. Available September through April.
Eortless Entertaining
by hospitality and catering sales manager mary laplaca and corporate executive
Whether you’re hosting a festive gathering or simply want to enjoy a stress-free meal, we’ve got you covered. The holiday season is a wonderful time to come together with loved ones and share a delicious meal, and at Mollie Stone’s, our chefs have carefully curated a selection of mouthwatering dishes that you and your guests will savor. Just place your order online, and we’ll have it ready for pickup or delivery. Here’s a glimpse of our most popular holiday meals and appetizers.
Holiday Meals
traditional holiday turkey or ham meal
Your choice of: Oven Roasted Holiday Turkey (Fully Cooked) or Mollie’s Glazed Bone-In Spiral Ham, Traditional Bread Stuffing, Mashed Potatoes, Rich Pan Gravy, Haricot Vert (Green Beans), Maple Orange Glazed Yams with Cranberries, New England Cranberry Sauce, Rustic Dinner Rolls, Mollie’s Harvest Pumpkin Pie, and Mollie’s Rustic Apple Pie
suggested wine pairings :
n Turkey/White Wine: Dr. Loosen Blue Slate Riesling Kabinett
n Turkey/Red Wine: Domaine Bulliat Bibine Beaujolais Villages
n Ham/White Wine: Bernardus Monterey County Chardonnay
n Ham/Red Wine: Gary Farrell Russian River Pinot Noir
new vegan holiday meal
Vegan Wellington, Roasted Brussels Sprouts, Vegan Mushroom Gravy, Cranberry Sauce, Pomegranate and Roasted Pecan Salad, and Vegan Pumpkin Pie
suggested wine pairings :
n White: Au Bon Climat Santa Barbara County Chardonnay
n Red: Au Bon Climat Santa Barbara County Pinot Noir
chef manny haider
tri - tip meal
Mollie’s Famous Tri-Tip with Chimichurri Sauce, Scalloped Potatoes, Honey Roasted Brussels Sprouts, Harvest Salad, and New York Cheesecake
suggested wine pairings :
n Sparkling: Schar enberger Brut Excellence
n Red Wine: Cambria Tepusquet Vineyard Syrah
prime rib holiday meal
USDA Choice Prime Rib, Mashed Potatoes, Creamed Spinach, Beef Au Jus, Rainbow Carrots with Thyme, Horseradish Cream, Rustic Dinner Rolls, and New York Cheesecake
suggested wine pairings :
n White Wine: Alexander Valley Vineyards Chardonnay
n Red Wine: Le Bèrne Vino Nobile di Montepulciano
hanukkah beef brisket or chicken meal
Your choice of: Beef Brisket or Roasted Chicken, Braided Challah, Matzo Ball Soup, Chicken Broth, Potato Latkes, Sour Cream, Apple Sauce, Horseradish cream, Organic Spring Mix with Roasted Beets and Feta, Sweet Kugel, and Chocolate Hanukkah Celebration Cake
suggested wine pairings :
n Brisket/White Wine: Contessa Annalisa Pinot Grigio
n Brisket/Red Wine: Baron Herzog Jeunesse Cabernet Sauvignon
n Chicken/White Wine: Mt. Tabor Chardonnay
n Chicken/Red Wine: Baron Herzog Lineage Pinot Noir
holiday dinners for two
Available with Turkey, Ham, Tri-Tip, Beef Brisket, Prime Rib, or Vegan o erings.
chef manny’s holiday entertaining tips
Tent Your Turkey: Cooking your turkey covered ensures an evenly cooked and moist bird. Use your roasting pan’s lid if included or cover the pan with aluminum foil and secure well along the edges. Then allow the turkey to cook uncovered for the last 30 minutes to brown and crisp the skin.
Rest Your Roast: Whether you’re making a traditional turkey, holiday ham, or standing rib roast, let it rest for around 30 minutes before carving to avoid losing juices.
Go Heavy on the Hors d'oeuvres: Nothing says happy holidays better than these tasty mini presents, so don’t be shy when deciding how many to make or order for your gathering. Plus, any leftovers make a great post party snack! Plan on having 4 to 5 pieces per person per hour before a formal sit-down meal. For an exclusive grazing gathering, bump that up to 8 t0 12 pieces per person per hour. Err on the higher side for fan favorites like shrimp cocktail, scallops wrapped in bacon, mini beef Wellingtons, crab cakes, and anything with fresh mozzarella.
holiday appetizers
n Cheese and Charcuterie Board
n Local Cheese Board
n Imported Cheese Board
n Holiday Brie Board
n Crostini Kit with Brie and Fig Cipolline Balsamico Onion Compote
n Crostini Kit with Braised Leeks, Marinated Mushrooms and Goat Cheese
n Caviar Deviled Eggs
n Plus, explore our many other o erings on catering.molliestones.com
meat and seafood
Holiday Centerpieces
BEEF
standing rib roast
Celebrate in style with a standing rib roast. Also known as prime rib, this cut of beef is from the primal rib, one of nine primal cuts. A standing rib roast contains one to seven ribs. This roast has rich flavor and juicy tenderness with generous marbling throughout. Plus, the rib bones provide a natural roasting rack. We have been known to carry a variety of prime rib from USDA Choice, USDA Prime, and Piedmontese. Order early to get your rib roast in time for your holiday get together.
did you know we dry - age?
In our specialized Dry Aging Cases, our quality cuts of beef undergo a process that improves flavor and tenderness. We also dry age Prime Rib Roast and can dry age any special order. Ideal aging periods range from 14 to 30 days. There are limited supplies available, so please plan ahead and order early.
TURKEY
We want only the best for your holiday tables with our Mollie Stone’s turkey selections. Our free-range turkeys are 100 % natural, pure, and delicious and the perfect choice for your special feast.
mollie stone’s free - range turkey
Mollie Stone’s Free-Range Turkeys are raised on a vegetarian diet of healthful grains and allowed to roam in areas four times the size of areas provided by the average commercial turkey ranch. Their high-protein diet provides the optimal amount of nutrients for the turkey to grow into bigger and more flavorful turkeys than those typically found at the supermarket. (Available in 10 to 30 pounds.)
■ Fresh turkeys
■ No preservatives
■ Raised naturally by hand
■ No artificial ingredients and free range with plenty of access to sunshine
■ Free of hormones
■ Gluten-free
■ Fed a Non-GMO Project verified vegetarian diet
■ USDA Grade A Seal of Approval
■ Free-range
From juicy beef to tasteful turkey, ham, or seafood, Mollie Stone’s has the perfect choice for your holiday dinners by michael tomasello, director of meat and seafood
mary’s certified organic free - range turkey Mary’s Certified Organic Free-Range Turkeys are an additional step up the ladder in humane farming practices. These turkeys have freedom to move about and receive a premium diet void of any chemical stimulators. Organic birds are also farmed organically as well as fed an organic certified feed. Mary’s Non-GMO Turkey, Mary’s Organic Turkey, and Mary’s Heritage Turkey are:
■ Free-range
■ Fed a vegetarian non-GMO certified diet
■ Gluten-free
■ No antibiotics ever
■ No preservatives
■ No added hormones
■ Step 3 rating from the Global Animal Partnership also available at mollie stone’s markets Willie Bird Free-Range Turkeys, Mary’s Brine Turkeys, Willie Bird Smoked Turkeys, and Mary’s Heritage Turkeys. Order your holiday turkey online at molliestones.com or talk to one of our knowledgeable butchers in-store who can help you decide which turkey is best for your family get-together.
Approximate Turkey Roasting Times at 325°F
Estimated cooking times—cook until internal temperature of 165°F. POUNDS UNSTUFFED STUFFED
8-12 2¾-3 hours 3-3½ hours
12-14 3-3¾ hours 3½-4 hours
14-18 3¾-4¼ hours 4-4¼ hours
18-20 4¼-4½ hours 4¼-4¾ hours
20-24 4½-5 hours 5¼-5¾ hours
SEAFOOD
Make new traditions this season and create an unforgettable and special feast with a seafood platter. Explore our fresh selection of Dungeness crabs, fresh Dungeness crab meat, mussels, clams, scallops, oysters, prawns, Blue Circle Salmon, lobster tails, king crab legs, house-made crab cakes, and a wide variety of fresh seafood filets. Seafood is so versatile in preparation, and it always delights! Visit our Seafood Department and order with our fishmongers today!
HAM
Whether it’s the centerpiece of a holiday feast or a delightful addition to a Sunday brunch, ham has long been celebrated for its rich flavor and versatility. And when it comes to premium quality and taste, Mollie Stone’s Spiral Sliced Ham stands out as an exceptional choice.
At Mollie Stone’s Markets, excellence is not just a standard; it’s a tradition. For decades, Mollie Stone’s has been committed to sourcing the finest ingredients and delivering unparalleled quality to its customers. Mollie Stone’s Spiral Sliced Ham is a testament to this dedication. Every step of the process, from selection to preparation, is meticulously executed to ensure that each ham meets the highest standards of taste and quality. Only the finest cuts of Duroc pork, known for its exceptional flavor and tenderness, are chosen. These hams are then carefully cured and smoked to perfection, resulting in a delectably rich and savory taste that is truly unforgettable.
One of the hallmarks of Mollie Stone’s Spiral Sliced Ham is its convenient spiral slicing. This unique slicing technique not only enhances the ham’s presentation but also makes it incredibly easy to serve. With just a gentle tug, each succulent slice effortlessly separates from the bone, allowing you to enjoy perfectly portioned servings without any hassle.
While Mollie Stone’s Spiral Sliced Ham is undeniably impressive on its own, its versatility is what truly sets it apart. Whether served hot or cold, it’s a dish that lends itself to countless culinary creations.
For a classic presentation, simply heat the ham to perfection and serve alongside your favorite sides, such as roasted vegetables, creamy mashed potatoes, or buttery dinner rolls. The rich, smoky flavor of the ham pairs beautifully with a wide range of accompaniments, making it a versatile choice for any occasion.
But don’t let tradition limit your creativity. Mollie Stone’s Spiral Sliced Ham is equally delicious in hearty soups, flavorful sandwiches, or savory quiches. Its robust flavor adds depth and complexity to any recipe, elevating even the simplest of dishes to gourmet status.
In a world where trends come and go, Mollie Stone’s Spiral Sliced Ham remains a timeless classic. Its rich flavor, unparalleled quality, and effortless elegance make it a favorite among discerning food lovers everywhere.
Whether you’re celebrating a special occasion or simply craving a taste of culinary excellence, Mollie Stone’s Spiral Sliced Ham is sure to delight your senses and create cherished memories for years to come.
Sips of the Season
These delicious wines will pair beautifully with good foods throughout your holiday season
by nick tannura, director of wine, beer, and spirits
As the seasons change, wine enthusiasts nd joy in transitioning their selections to match. The deeper avors and robust pro les of autumn selections complement the cooler temperatures and heartier fare that characterize this time of year. From velvety reds to aromatic whites, the wines o er a sensory journey that pairs beautifully with seasonal ingredients and cozy gatherings. Here we highlight some of our best wines to enjoy as the days grow shorter and the air turns crisp, celebrating the perfect marriage of avor and season.
BUBBLY
scharffenberger brut excellence
In 1981, winery founder John Schar enberger embarked on a mission to craft unparalleled sparkling wine in Mendocino’s Anderson Valley. This is two-thirds Pinot Noir, which produces a red fruit (cherry and plum) combined with one-third Chardonnay, which adds tropical lychee and mango. Notes of freshly baked bread and pastry enhance the fruit-forward wine, which also has complex flavors of caramel and hazelnut. 91 Points, Wine Enthusiast; 91 Points, Wine & Spirits; 91 Points James Suckling
WHITE WINE
dr. loosen blue slate riesling kabinett
Riesling is the quintessential Thanksgiving white wine, and this certainly does not disappoint! The estate has been in the same family for over 200 years. When Ernst Loosen assumed ownership in 1988, he inherited some of Germany’s best-rated vineyards and the raw materials to create stunningly intense, world-class wines. On the palate this is zesty, medium-full, and filigreed, with excellent mineral drive and focus, bouncy acids, and a long, youthfully complex, and seamlessly balanced finish.
bernardus monterey county chardonnay
Founder Bernardus (Ben) Pon could have chosen anywhere to establish his namesake winery to cultivate premier wines. He selected Carmel Valley, with its west-facing orientation, hot days, and chilly nights, confident he could produce wines to rival the greatest on the globe. The palate is intense and beautifully focused with vibrant peach and tropical fruit flavors along with spice accents. The long finish is supported by a refreshing acidity. Another superb example of Chardonnay from Monterey County!
cooperativa cinque terre bianco
In 1973, Cooperativa Cinque Terre was formed to unite growers, protect biodiversity through viticulture, and provide a voice for an underrepresented appellation on Italy’s rugged Ligurian Coast. Drenched in sea mist and sunshine, the focus here is old native Bosco, Albarola, and Vermentino vines, each of which contribute to an unforgettable coastal profile in the wines. Light, bright, and zippy, this is full of citrus, stone fruit, and sea mist—a perfect pairing for Dungeness crab pasta with oil, lemon, and parsley.
RED WINE
domaine bulliat bibine beaujolais villages
Nothing says autumn like a well-made Beaujolais, and this is a serious wine with just the right amount of fun. The Bulliat family has grown grapes for seven generations and in 1978, Jean Noël Bulliat created his own estate to produce wine. On the palate, it is fresh and light-bodied with bright cherry and raspberry notes. Light tannins carry the wine to a finish of anise, mocha, and garrigue. This is a no-brainer for your holiday feast, but is also fantastic with roasted chicken, grilled pork, confit duck, grilled vegetables, portobello mushrooms, or hard cheeses. Made with organic grapes.
gary farrell russian river pinot noir
In 1982, before the Russian River AVA even existed, Gary Farrell crafted his first Pinot Noir from fruit grown in the now-legendary Rochioli Vineyard. This gorgeous Pinot Noir has a broad, youthful, tangy, yet complex palate that o ers juicy flavors of blood orange, sour cherry jam, tamarind, and raspberry jerk sauce, with a hint of savory green plantains. The firm tannins and tangy acidity create a full-bodied texture, lending to the incredibly long, spicy finish.
le bèrne vino nobile di montepulciano
In southern Tuscany, Le Bèrne farm is perfectly located in the beautiful countryside of Montepulciano, an area well known since 1400 for the production of the Vino Nobile. Made from 100% Sangiovese, this is full, round, and persistent with assertive tannins. It is a classic pairing with roasted red and white meats and a variety of cheeses, among which it prefers the Pecorino di Pienza.
cambria tepusquet vineyard syrah
Syrah is a spicy, robust grape and this renowned vineyard, a portion of the Cambria Estate, delivers in spades with this full-bodied, sustainably crafted wine. Medium to full-bodied, the palate o ers fresh, peppery fruits with a firm grainy tannins and great freshness, finishing long and elegant. Perfect for a cool evening in front of the fire, it’s a stunning example of how beautifully Syrah can age. Enjoy with lamb stew, short rib sliders, barbecue baby back ribs, or a customer favorite—Mollie’s Famous Grilled Tri-Tip with chimichurri sauce.
PREP LIKE A Pro
Timesaving tips and tools for stress-free meals and holidays
by alesha taylor
Between busy weekdays and whirlwind holidays, getting food on the table can feel more like a sprint than a celebration. Whether you’re trying to simplify weeknight dinners or streamline a Thanksgiving feast, a little planning and a few smart tools can go a long way in saving time, stress, and cleanup. Here’s how to level up your meal prep and holiday hosting game with strategies that work for both everyday eats and seasonal spreads.
1.Start with a Plan (and a List)
Save time in the kitchen by planning ahead. Spend 15–20 minutes each weekend mapping out meals with apps like Paprika or Mealime to organize recipes and generate shopping lists. For holidays, build a menu early and assign prep tasks to specific days (e.g., “make pie crust Monday, brine turkey Tuesday”) to stay on track and stress-free.
2.Batch Cook and Freeze
Batch cooking is the meal prep MVP. Make extra portions of freezer-friendly dishes and save half for later. For holidays, prep and freeze items like pie dough or mashed potatoes to ease day-of stress and spread out the workload.
3.Embrace Prepped Ingredients
There’s no shame in shortcuts. Prechopped onions, peeled garlic, bagged greens, or store-bought pie crust can cut prep time in half. During the holidays, consider using precooked lentils, rotisserie chicken, or refrigerated doughs to reduce your kitchen workload without sacrificing flavor.
4.Invest in Game-Changing Tools
A few strategic gadgets can transform your prep time: n Sheet pans: Roast an entire dinner (protein and veggies) on one tray.
n Mandoline slicer: Perfect for fast, even cuts of vegetables, especially for holiday gratins or salads.
n Instant Pot or slow cooker: Set-it-and-forget-it meals, from weeknight soups to mulled cider at holiday gatherings.
n Silicone “souper” cubes: Freeze soups, sauces, main dishes, and sides in perfectly portioned blocks—making it easy to batch prep and thaw only what you need.
n Salad spinner: Don’t underestimate how much time (and towel-drying) this can save, especially for holiday salad courses.
5.Prep Once, Eat Twice (or Thrice)
Use multitasking ingredients. Roast veggies or grill chicken to repurpose all week, and turn holiday leftovers into planned meals like turkey pot pie or stuffing waffles to cut waste and save time.
6.Set the Scene Before You Cook
Clear out your fridge, label leftovers, and assign cooking tasks to avoid holiday chaos. On weeknights, prepping ingredients ahead (mise en place) keeps things smooth and stress-free.
7.Give Yourself Grace (and a Break)
Prep isn’t about perfection—it’s about making life easier. Whether you reheat soup or outsource dessert, aim for less stress, share the load, and enjoy the small wins.
Eat Smart for your Heart
These tips make eating heart-healthy both easy and delicious
by megan cornell
What you eat plays a major role in your overall wellness—and your risk for heart disease. The American Heart Association (AHA) raises awareness about the danger of heart disease and how to help prevent it with a healthy lifestyle. Improving your diet is one of its top recommendations, and there are several ways to do so: adding colorful fruits and vegetables, cutting down on salt, including whole grains, and avoiding processed foods. Trying to incorporate all these recommendations at once might sound overwhelming, but small, consistent changes can make a big difference.
Quick Fixes
You don’t have to be a professional chef to implement these heart-healthy fixes, and many of them are tasty alternatives. For example, replacing butter with olive oil or vegetable oil reduces fat content and helps improve cholesterol levels. Instead of adding sugar to dishes like cereal or oatmeal, enjoy natural sweetness from fruits such as strawberries or bananas. Swapping butter for nonstick cooking spray, white bread and crackers for whole-grain options, and fatty red meats for lean cuts or poultry all improve heart health. Drinking too much alcohol (more than two drinks a day for men and one drink a day for women) can raise blood pressure, so replacing a glass of wine with a mocktail or seltzer water is a healthier choice.
Heart health starts in your shopping cart. When shopping for food, it’s important to choose foods with low levels of sodium, added sugar, and trans and saturated fats. To help explain terms like low-sodium and reduced-sugar, the AHA provides a chart with guidelines from the U.S. Food and Drug Administration (FDA).
Understanding Key Words on Food Packaging
key words
descriptors per serving
Less than 0.5g
1g or less
3g or less
At least 25% less fat than the regular version
Half the fat of the regular version
Less than 10g total fat, 4.5g or less saturated fat, and less than 95mg cholesterol
Less than 5g total fat, less than 2g saturated fat, and less than 95mg cholesterol
140mg sodium or less
At least 25% less sodium than the regular version
Less than 0.5g
At least 25% less sugar than the regular version
* Always consult your health care provider if you have health concerns or before making any major dietary changes.
Less Sodium, More Flavor
Lean Meat
Contrary to popular belief, a heart-healthy diet can include red meat—when it is chosen and prepared wisely. The AHA recommends choosing lean meats, such as sirloin, flank steak, pork loin, and the lowest sodium available center cut ham. Buy “choice” or “select” grades of meat rather than “prime,” which has more marbling, or fat. After selecting the meat, trim away any visible fat before preparing. The recipe featured here, from “The New American Heart Association Cookbook, Centennial Edition” is a heart-healthy but delicious way to prepare red meat, which shows you don’t have to forego some favorite foods to eat healthy.
Sirloin Steak with Creamy Spinach
MAKES 4 SERVINGS
Beef, baked potato, and creamed spinach are a classic steakhouse meal. Enjoy this healthier version at home. Try the spinach spooned over the potato.
Reducing your sodium intake is one of the easiest switches to make for a heart-healthy diet. The American Heart Association (AHA) recommends 1,500 milligrams of sodium daily, but the average American consumes 3,400 milligrams. Monitor sodium intake by scanning food labels for words like “low sodium” (see the Shop Smart box at left) and the AHA heart checkmark, which indicates it is a hearthealthy item. After shopping, prepare meals at home to control the amount of salt added. Lemon juice and black pepper are flavorful substitutes for salt, and high potassium found in sweet potatoes, tomatoes, and bananas can counteract sodium to keep blood pressure in check. Incorporating onions, garlic, herbs, and other spices into dishes also adds flavor without raising sodium content. These ingredients build depth and richness— you won’t notice the salt is missing! Recipe from “The New American Heart Association Cookbook, Centennial
1 (1-pound) boneless sirloin steak, all visible fat discarded
1 teaspoon canola or corn oil
Cooking spray
10 ounces frozen chopped spinach, thawed and squeezed dry
1 large onion, chopped 3⁄4 cup fat-free half-and-half
1½ ounces light tub cream cheese, cut into small pieces
1 medium garlic clove, minced ¼ teaspoon salt
1 tablespoon shredded or grated Parmesan cheese
1. Sprinkle the grilling blend over both sides of the beef.
2. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 4 minutes on each side for medium-rare, or until the desired doneness. Transfer to a cutting board. Let stand for 5 minutes. Thinly slice the beef diagonally across the grain.
3. Meanwhile, lightly spray a medium skillet with cooking spray. Heat over medium heat. Cook the onion for 3 minutes, or until almost soft, stirring occasionally.
4. Stir in the spinach, half-and-half, cream cheese, and garlic until well blended. Reduce the heat and simmer, covered, for 5 minutes. Remove from the heat.
5. Stir in the salt. Sprinkle with the Parmesan. Serve with the beef.
International seasonal favorites bring the world a li le closer to home
by ian knauer
The holiday season is a time for togetherness, warmth, and comfort, and little inspires that spirit better than the food we share. From slow-simmered Mexican pork stew to seared, marinated Korean steak, these festive recipes are often passed down through generations, carrying with them the flavors of culture, history, and home.
In this international recipe guide, we invite you to take a culinary journey around the globe, discovering the rich traditions behind each dish—from warming Hungarian Paprikash to gently poached Norwegian salmon. Whether you’re seeking to recreate the avors of your heritage, or are looking to explore new traditions, this collection of recipes o ers something warm and comforting for every table. With so many occasions to celebrate throughout the holiday season you could have your turkey and these dishes, too. This season, let these recipes bring the world a li le closer to home.
photos by terry brennan
food styling by lara miklasevics
POZOLE ROJO
Pozole Rojo
MAKES 10 TO 12 SERVINGS
Surprisingly little e ort produces a shockingly delicious outcome for this red pozole. It’s no wonder that it takes center stage as a celebratory feast in Mexico, when houses are full of family and friends. The dried chiles do the heavy lifting here, bringing a raisiny depth and a subtle warming heat to this satisfying stew.
2½-3 pounds baby back ribs, separated into riblets
1. In a medium heavy pot, add the pork, 1 onion, half the garlic cloves, and the bay leaves. Cover with water and add 1 tablespoon salt. Bring to a simmer, skimming and discarding any foam, then add the oregano, cover, and simmer 1 hour. Remove the ribs, discarding the bones. Transfer the cooked onion and garlic to a blender and reserve. Coarsely chop the meat and return to the pot.
2. Meanwhile, stem and seed the chiles. Heat a dry large heavy skillet over medium high heat. In batches, toast the chiles by placing them in the hot skillet and pressing on and turning occasionally with tongs until the chiles are fragrant, about 1 minute per batch. Transfer the chiles to another pot with hot water and soak until tender, about 20 minutes, then drain.
3. In the same dry skillet, char the remaining onion and garlic cloves, turning frequently until blackened in places. Transfer the onion and garlic to the blender and add the chiles and 1 teaspoon salt. Puree until smooth.
4. Add the oil to the hot skillet and carefully pour in the puree. Fry the puree, stirring frequently, until thickened, 8 to 10 minutes.
5. Add the puree and the hominy to the pot and simmer 1 hour more. Season with salt to taste and serve with garnishes, as desired.
Go brined or go home: Brined turkey will always be better seasoned and more moist than a turkey that is simply salted before it goes in the oven. (Hint: Kosher turkeys are salted and are comparable to brined turkeys.) If you’re brining your own bird, make a salt brine using 3 tablespoons salt per quart of water. Cool the brine, then soak your turkey in the brine, 10 to 12 hours in the refrigerator before roasting.
Salt Water Poached Norwegian Salmon with Dill Yogurt Sauce
MAKES 4 TO 6 SERVINGS ( PHOTO ON PAGE 20)
Think of this approachable fish dish as a gateway to traditional Scandinavian lutefisk—the lye-soaked, rehydrated codfish beloved by perhaps only those who grew up with it. Many ancient seafaring cultures use ocean water as a cooking and seasoning medium for seafood. The proportion of salt to water in this recipe is meant to approximate the sea, and the poaching method (turning o the heat so the water slowly cooks the fish) ensures a tender, moist cook. It’s worth noting the prevalence of yogurt both here and in the Greek roast pork recipe (page 29), an ingredient used the world over as a way to preserve dairy. Here, it becomes the base of a bright herby sauce that blankets the rich salmon. Serve this with a bright salad and some mashed potatoes for a complete, festive meal.
3 quarts water
⅓ cup salt
1 (2-pound) Norwegian salmon fillet
for the dill yogurt sauce
1 cup Scandinavian or Greek-style yogurt ¾ cup finely chopped dill
2 tablespoons grainy mustard
2 tablespoons water
1 teaspoon sugar
1 teaspoon salt
1. In a medium-heavy pot, bring the water and 1⁄3 cup salt to a boil, then drop the fish into the water and bring back to a boil. Remove the pot from heat and cover. Let stand until the fish is just cooked through (and reaches 135°F to 140°F on an instant-read thermometer), about 30 to 35 minutes. Transfer the fish to a serving platter.
2. While the fish cooks, in a medium bowl, combine the yogurt, dill, mustard, water, sugar, and 1 teaspoon salt. Serve the sauce with the fish.
Hot and fast is the way to go: The less time your turkey spends in a dehydrating environment (like an oven!) the moister it will be. Crank your oven to 450 °F and a 14-to 16 -pound bird will be done in record time, 1¾ to 2½ hours. Make sure the internal temperature has reached 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.
Let it rest: Resting the turkey is a crucial step in retaining moisture in the meat. Let the bird stand and cool at room temperature at least 30 minutes before slicing and serving. – i k
Chicken Paprikash
MAKES 4 TO 6 SERVINGS
Paprikash holds its own sort of alchemy. Preserved sweet peppers (in the form of paprika) and dehydrated tomatoes (in the form of paste) come to life when simmered in broth with just an onion and some garlic. The resulting sauce, when swirled together with a little sour cream, feels like a warm blanket on a chilly Hungarian night. Pure comfort. Don’t skip the accompanying egg noodles. You’ll want them to soak up that sauce.
1½ pounds bone-in chicken thighs
1 teaspoon salt
2 tablespoons unsalted butter
1 large onion, diced
6 garlic cloves, minced
2 tablespoons paprika
2 cups chicken broth or stock
6 ounces tomato paste
12 ounces wide egg noodles
½ cup sour cream
2 tablespoons finely chopped fresh parsley
1. Season the chicken all over with 1 teaspoon salt.
2. In a large heavy skillet, heat the butter over medium-high heat until foam subsides. Brown the chicken, turning once, until browned on both sides, 6 to 8 minutes total. Transfer chicken to a plate.
3. Stir the onion and garlic into the skillet, scraping up any browned bits and stirring occasionally until onion is translucent, about 6 minutes.
4. Sprinkle the paprika over the onion and stir until fragrant, about 30 seconds. Add the broth and tomato paste, whisking to incorporate. Return the chicken to the skillet and reduce heat to medium-low. Cover the skillet and let simmer until the chicken is cooked through, 12 to 15 minutes.
5. Meanwhile, cook the noodles according to package instructions, drain, and have ready to serve with the sauce.
6. Transfer the chicken to a serving plate and whisk the sour cream into the sauce. Pour the sauce over the chicken and sprinkle with parsley. Serve with buttered egg noodles.
Holidays are a time for sharing and family and no meal can check those boxes better than Bulgogi. Piles of lettuce leaves and mounds of steamy rice are shared at the table and used to wrap salty, sweet steak by hand as part of a ritualized feast celebrated by families across Korea and the world.
2 tablespoons toasted sesame oil
2 tablespoons toasted sesame seeds
4 scallions, thinly sliced accompaniments
A couple heads worth of small whole lettuce leaves, about 1 cup cooked sushi rice, a small bowl of kimchi, sliced fresh green hot chiles
1. Wrap the steaks in plastic wrap and, to make it easier to slice, place in the freezer until partially frozen, 1 to 2 hours. Slice the steak into 1⁄8-inch-thick slices and place in a medium bowl.
2. On the large holes of a box grater, grate the pear around the core, discarding the core. Coarsely chop the grated pear and transfer to a medium bowl. Stir in the garlic, soy sauce, gochujang, and brown sugar. Toss the marinade with the beef. Cover the bowl, then refrigerate for at least 1 hour and up to 12 hours.
3. Have a serving plate ready.
4. Using a large heavy skillet, heat over high heat until hot. Swirl in 1 tablespoon of the vegetable oil, then add half the beef and let cook 1 minute. Stir the beef in the skillet until just cooked through, 1 to 2 minutes more. Transfer the beef to the serving plate. Repeat with the remaining oil and beef.
5. Toss the beef with the sesame oil, sesame seeds, and scallions.
6. Serve the beef in lettuce cups with cooked rice, kimchi, and hot chiles.
Here in America, we have the silly penchant to put fruit in our pies, but our Northern neighbors (and cooks across Europe) use flaky, buttery pastry as a pedestal for heartier stu —meat! This French Canadian meat pie, gently touched with warm, holiday-invoking spices, is a real comfort swoon. It’ll have you lined up for seconds, then a nap. And, if you’re feeling a little overwhelmed by the holidays this year, you can easily substitute store-bought pie crust for the all-butter pastry in the recipe.
for the pastry
2½ cups all-purpose flour
1 teaspoon salt
2 sticks unsalted butter
6 -8 tablespoons cold water
1 large egg, beaten
for the filling
1 pound potatoes, peeled
2 tablespoons unsalted butter
1 medium onion, diced
1 large carrot, diced
1 large celery stalk, diced
3 garlic cloves, minced
2 pounds meatloaf mix (see Cook’s Note)
1 teaspoon paprika
½ teaspoon cinnamon
½ teaspoon ground mustard
½ teaspoon ground coriander
¼ teaspoon ground allspice Pinch ground clove
½ cup water
1 tablespoon all-purpose flour
1 large egg, lightly beaten
1. Make the pastry: Whisk together the flour and salt in a bowl. Work the butter into the flour with a pastry blender or your fingers until the butter is mostly combined but still has some small, pea-sized lumps. Stir in 6 tablespoons of the water with a fork, then squeeze a small handful of the dough. If it is crumbly, stir in the remaining water, 1 tablespoon at a time. Turn the dough out onto a work surface. Smear the dough with the palm of your hand 3 or 4 times so that it comes together. Divide the dough into 2 mounds and pat them into rounds, then wrap each round of dough in plastic wrap and chill at least 1 hour.
2. Roll 1 round of dough out on a floured work surface with a floured rolling pin. Transfer the dough to a pie plate. Chill the dough at least 30 minutes.
3. Heat the oven to 350°F.
4. Cut the potatoes into 1-inch chunks, then place in a medium saucepan, cover with water, and bring to a boil. Salt the water like you would for pasta, then cover and cook until the potatoes are very tender, about 15 to 20 minutes. Drain the potatoes and reserve.
5. Heat the butter in a large heavy skillet over medium-high heat until the foam subsides. Stir in the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the meatloaf mix, stirring and breaking up the meat with a spatula or spoon. Cook, stirring occasionally, until the meat is just cooked through. Stir in the paprika, cinnamon, mustard, coriander, allspice, and clove and cook until fragrant, about 1 minute. In a measuring cup, stir together the water and flour, then stir into the meat mixture, along with the reserved potatoes. Let filling cool to warm.
6. Remove the pie plate from the refrigerator and fill with the meat filling.
7. Roll the remaining pastry in the same manner, topping the pie with the pastry. Roll and crimp the edges of the pastry. Cut a steam hole in the top pastry, then brush with the egg.
8. Bake until the pastry is golden and flaky and the filling is bubbling, about 1 hour. Let cool 15 minutes, then slice and serve. A green salad or roasted vegetables would pair nicely. You could serve with a side of prepared beef gravy, if desired.
Cook’s Note: Meatloaf mix is a packaged mix of equal parts ground beef, pork, and veal. If not available, you could substitute a mix of equal parts ground beef and ground pork.
Greek Roast Pork with Potatoes and Feta MAKES 8 TO 10 SERVINGS
The yogurt marinade in this rustic pork dish pulls double duty as it tenderizes a well-used part of pig and lends a balancing acidity to this big fat Greek roast, worthy of any wedding, holiday, or family get-together. (Save the rest of the yogurt container for the Dill Yogurt Sauce with Norwegian Salmon recipe). Pro tip: Go heavy on your serving of potatoes, smashing them on your plate to suck up the pan juices from the pork.
1 (5 to 7 pound) bone-in pork shoulder/butt (see Cook’s Note)
1 cup Greek yogurt
¾ cup extra virgin olive oil, divided 2½ teaspoons salt, divided 3- 4 pounds small potatoes, such as fingerlings, left whole
1. Pat the pork dry.
16 ounces feta cheese, cut into ½-inch chunks
1 lemon, thinly sliced
4 sprigs fresh oregano, plus 1 tablespoon fresh oregano leaves
2. Whisk together the yogurt, ¼ cup olive oil, and 2 teaspoons salt, then transfer the pork to a large sealable plastic bag and add the yogurt mixture. Seal the bag and massage the marinade all over the meat. Refrigerate overnight.
3. Heat the oven to 375°F.
4. Wipe the marinade from the meat, discarding the marinade. Place ¼ cup of the olive oil on the bottom of a large roasting pan, then place the pork (with fat cap facing up) on top. Cover with foil and roast 2 hours.
5. Toss the potatoes, feta, lemon, and ½ teaspoon salt with the remaining ¼ cup olive oil.
6. Remove the pork from the oven and uncover. Scatter the potato mixture around the pork, then scatter the oregano sprigs over the roasting pan. Return the pan to the oven and continue to roast until the pork is browned and falling apart, 1½ to 2 more hours.
7. Let the pork stand 20 to 30 minutes, then carve and serve.
Cook’s Note: If you choose to use a boneless pork roast, the weight and cook time would be the same.
Ian Knauer learned how to cook in the hallowed test kitchens of Gourmet magazine. These days, he runs the kitchen on the farm where his wife grows organic vegetables, Amara Kitchen and Tasting Room, in New Hope, Pennsylvania.
The Great Pumpkin
PThis versatile and nutritious gourd is delicious in a range of dishes from savory to sweet
umpkins are synonymous with fall. Every year, jack-o’-lanterns, pumpkin pie, and pumpkin spice lattes are iconic symbols of autumn. But pumpkin isn’t just for pies or lattes—it is a nutrient-rich, flavorful ingredient that can transform a simple dish into a seasonal favorite.
Technically a fruit, pumpkin is high in fiber, low in calories, and an excellent source of vitamin D, making it a healthier alternative to starchy foods like white potatoes. Pumpkin’s subtle sweetness and creamy texture make it a versatile ingredient that is perfect for pasta, soup, and desserts.
In “50 Cozy Recipes for Cooking with Pumpkin, from Savory to Sweet” publisher Ryland, Peters & Small showcases this versatility, and here we share a sampling of recipes from the book, ranging from a sweet pumpkin cake to a savory beef stew. These dishes celebrate the full potential of pumpkin and are sure to bring warmth and comfort to your table. – megan cornell
Pumpkin and Almond Cake
MAKES 8 SERVINGS | RECIPE BY THEO A. MICHAELS
This cake tastes even better the day after it’s been baked, so cover it loosely with foil and enjoy any leftovers the next day. – t a m
1 cup granulated sugar
⅔ cup (10 tablespoons plus 2 teaspoons) butter, at room temperature
4 eggs, whisked
1 ⅓ cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1 teaspoon vanilla extract
1 (15 -ounce) can natural/ unsweetened pumpkin puree
1 cup ground almonds
1. Line an 8-inch round cake pan with parchment paper and set aside. Heat the oven to 400°F.
2. Cream the sugar and butter together in a bowl, then add the whisked eggs and flour along with the spices and vanilla extract, mixing until smooth. Briefly whisk in the pumpkin puree, then mix in the ground almonds.
3. Once fully combined, pour the cake mixture into the lined cake pan and bake in the preheated oven for 1 hour. Leave to cool in the pan on a wire rack before serving.
Cook’s Note: This cake is delicious served with a large spoonful of crème fraîche and a generous sprinkle of ground cinnamon.
Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil
MAKES 4 SERVINGS I RECIPE BY ROSS DOBSON
The pumpkin makes this a wonderfully warming pasta dish for a cold evening. – r d
for the red pepper oil
1 small red bell pepper, sliced
6 large red chiles, sliced
1 small red onion, sliced
4 garlic cloves, peeled but left whole
1 teaspoon cumin seeds
¼ cup olive oil, divided
for the pasta
1 tablespoon light olive oil
31⁄3 cups pumpkin or winter squash, peeled, seeded, and chopped into 1-inch pieces
16 ounces tagliatelle, pappardelle, or any other ribbon pasta
Finely grated zest and juice of 1 unwaxed lemon
1¾ ounces arugula leaves
A large handful of chopped fresh flat-leaf parsley
Salt and black pepper, to taste
1. Heat the oven to 350°F.
2. Put the red bell pepper, chiles, onion, garlic, cumin seeds, and 2 tablespoons of the olive oil in a roasting pan. Cook in the preheated oven for 1 hour, turning often. Transfer the contents of the roasting pan to a food processor while still hot. Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screw-top jar.
3. Heat the light olive oil in a skillet set over a high heat and add the pumpkin. Cook for 10 minutes, turning often, until each piece is golden brown all over.
4. Meanwhile, cook the pasta according to the package instructions and drain well.
5. Put it in a large bowl and add 2 to 3 tablespoons of the red pepper oil. Add the cooked pumpkin, lemon zest and juice, arugula, and parsley and toss to combine.
6. Season well with salt and pepper and serve immediately.
Cook’s Note: The remaining oil will keep for 1 week when stored in an airtight jar in the refrigerator. It can be added to tomato-based sauces and soups for extra flavor.
TAGLIATELLE WITH PAN-FRIED PUMPKIN AND RED PEPPER OIL
Roasting Pumpkin
MAKES 4 TO 6 SERVINGS ( DEPENDING ON WHAT IT IS BEING USED FOR )
Follow these fail-safe instructions to achieve perfectly roasted pumpkin every time.
1 pumpkin or squash
2-3 tablespoons olive oil
Salt and black pepper
1. Heat the oven to 350°F.
2. Peel and deseed the pumpkin or squash and chop the flesh into mediumsize chunks or wedges, depending on what you are using them for.
3. Tip the pumpkin onto a baking sheet and drizzle over the olive oil. Sprinkle over salt and pepper and use clean hands to thoroughly mix so that the pumpkin is well coated in oil.
4. Bake in the preheated oven for about 30 minutes, or until the pumpkin is tender and starting to turn golden around the edges.
Pumpkin and Sage Mac ‘N’ Cheese
MAKES 6 TO 8 SERVINGS I RECIPE BY LAURA
WASHBURN HUTTON
Earthy sage and sweet pumpkin are a match made in heaven. – l w h
1 pound macaroni
Coarse sea salt, for the cooking water
1 pumpkin (2 pounds) peeled, seeded, and cubed
3 tablespoons vegetable oil
2 tablespoons butter
2 shallots, finely chopped
2¾ cups heavy cream
Leaves from a few sprigs of fresh sage, finely chopped, plus whole leaves to garnish
1¼ cups shredded Grana Padano or Parmesan
¾ cup shredded Cheddar
1 cup fresh breadcrumbs Salt and black pepper, to taste
Cook’s Note: You can also add other flavorings, such as fresh or dried herbs, fresh or dried chile, and/or other spices when coating the pumpkin with oil, so feel free to experiment to find your favorite flavor combinations.
1. Cook the macaroni in a saucepan of salted boiling water according to the package instructions.
2. Heat the oven to 400°F. Roast the pumpkin following the instructions (see above) then set aside.
3. Heat the butter and the remaining oil in a saucepan. Add the shallots and cook over a high heat for 2 to 3 minutes, stirring, until golden. Add the cream, sage, and a pinch of salt and bring to a boil, then reduce the heat. Add the cheeses and stir well to melt.
4. Preheat the broiler/grill to medium–hot.
5. Put the cooked macaroni in a bowl with the pumpkin. Pour over the cream sauce and mix. Taste and adjust the seasoning.
6. Transfer the macaroni mixture to a baking dish and spread evenly. Top with a good grinding of black pepper and sprinkle the breadcrumbs over the top. Broil/grill for 5 to 10 minutes until the top is crunchy and golden brown. Serve immediately garnished with sage leaves.
Fragrant Szechuan pepper gives a wonderful flavor and aroma to this dish. –n a
4 tablespoons dark soy sauce, divided
1 tablespoon crushed Szechuan peppercorns
1 sirloin steak (about 1 pound, 5 ounces), trimmed of fat and thinly sliced against the grain
3 ⅓ cups pumpkin or butternut squash, peeled, seeded, and diced
2 tablespoons peanut oil
2 garlic cloves, thinly sliced
1 tablespoon finely grated fresh ginger
3 tablespoons sweet chili sauce
Small bunch of cilantro leaves, roughly chopped
½ fresh red chile, deseeded and thinly sliced, to garnish
1. Combine half the soy sauce and Szechuan peppercorns in a bowl, stir in the beef, cover, and marinate in the refrigerator for 20 to 30 minutes.
2. Bring a pan of salted water to a boil, then add the pumpkin or squash. Blanch for 5 minutes, or until tender. Drain well and set aside.
3. Heat the peanut oil in a wok or large skillet until hot. Add the beef and stir-fry over high heat for 3 to 4 minutes, or until sealed. Remove the beef from the wok and set aside.
4. Add the garlic and ginger to the wok and stir-fry for 3 to 4 minutes until golden. Add the pumpkin with the sweet chili sauce, remaining soy sauce, and 1 tablespoon water. Bring to a boil, then reduce heat and simmer gently for 2 minutes. Return the beef to the wok and stir-fry until cooked through.
5. Remove from the heat and stir in the chopped cilantro. Divide between 4 to 6 bowls and garnish with the sliced chile.
This beautiful orange and green soup has a sweet-sour flavor and a spicy kick. – b g
2 tablespoons sunflower oil
6¼ cups pumpkin or squash, peeled, seeded, and cut into chunks
Bunch of scallions, chopped
Pinch salt
1 (2-inch) piece of fresh ginger, peeled and chopped
2 garlic cloves, chopped
2 lemongrass stalks, split lengthwise
2-3 fresh red chiles, deseeded and chopped, plus extra slices to garnish
Large bunch of cilantro, stalks and leaves separated
5 cups vegetable or chicken stock
1 (14 ounce) can coconut milk
2-3 tablespoons Thai fish sauce
Freshly squeezed juice of 1 to 2 limes
1. Heat the oil in a large saucepan over a low heat and cook the pumpkin and scallions with a pinch of salt for about 15 to 20 minutes until soft but not browned.
2. Meanwhile, put the ginger, garlic, lemongrass, chiles, and cilantro stalks in another pan with the stock and simmer, covered, for 20 to 25 minutes. Let cool slightly, then liquidize and strain into the pan with the pumpkin mixture. Discard the debris in the strainer, then liquidize again with the pumpkin mixture until smooth.
3. Return the soup to the rinsed-out saucepan, add the coconut milk, 2 tablespoons fish sauce, and the juice of 1 lime, then reheat, stirring, to just below boiling point. Add more fish sauce and lime juice to taste. Chop most of the cilantro leaves and stir into the soup (keep a few aside to garnish). Heat for a few minutes, but do not allow it to boil.
4. Serve piping hot, topped with a spoonful of crème fraîche (or sour cream) and scattered with the reserved cilantro.
Gather together and celebrate with savory bites that are perfect for sharing
elicious appetizers help get the party started. Whether you are hosting a get-together or contributing a dish to share, these twists on some favorites will come through for you. From meaty bites or wine-roasted grapes atop crostini to cheesy artichoke dip baked right into bread, and more, you will have plenty of tasty ideas for parties throughout this season of celebration. – mary subialka
MAKES 6 TO 8 SERVINGS | RECIPE COURTESY OF WISCONSIN CHEESE
The cheesy deliciousness of fan-favorite spinach artichoke dip is baked right into this bread, made even better with the buttery richness of the savory Parmesan Gouda. Plus, there’s a side of dip for serving. – m s
½ teaspoon pepper
½ teaspoon crushed red pepper flakes
3 garlic cloves, minced
½ cup mayonnaise
½ cup sour cream
1⁄3 cup minced fresh parsley, plus more for garnish
½ teaspoon salt
1 cup water-packed quartered artichoke hearts, rinsed, drained, and coarsely chopped
4 ounces Marieke Gouda Golden cheese, shredded (1 cup)
1 large egg, lightly beaten
2. Heat oven to 350°F.
1. Place frozen bread dough on a greased parchment-lined baking sheet. Flip to grease top. Cover and thaw according to package directions.
3. Melt butter in a large skillet over medium heat. Add spinach and garlic. Cook and stir until spinach is wilted, about 1 to 3 minutes. Cool completely.
4. Combine the mayonnaise, sour cream, 1⁄3 cup parsley, salt, pepper, and red pepper flakes in a large bowl. Stir in artichoke hearts and spinach mixture. Cover and refrigerate 1¼ cups spinach artichoke dip for serving.
5. Roll out dough on a lightly floured surface into a 16 x 10-inch rectangle. Spread remaining spinach artichoke dip on dough to within ½ inch of edges. Sprinkle with Gouda.
6. Roll up dough, jelly-roll style, starting with a long side. Pinch edges to seal. Cut dough in half lengthwise. Rotate dough halves out to expose the filling.
7. Starting at one end, twist one rope. Coil rope on a parchmentlined baking sheet. Twist the second rope. Pinch ends to attach the second rope; continue to coil the rope tightly. Tuck the outer end under the coil. Brush dough with egg wash.
8. Bake for 35 to 40 minutes or until golden brown and a thermometer inserted into bread reads 200°F. Garnish with parsley.
9. Let stand for 10 minutes before removing to a serving platter. Serve with reserved spinach artichoke dip.
The sweet and savory wine-roasted grapes are a perfect complement with mild and creamy cheese in these bites. – m s
3 cups Grapes from California
¾ cup Chianti or other full-bodied red wine
2 tablespoons white or traditional balsamic vinegar
1 tablespoon extra virgin olive oil
¼ teaspoon sea salt
24 soft or toasted baguette slices (see Cook’s Note)
1¼ cups part-skim ricotta cheese
Finely grated lemon zest Basil leaves for garnish, if desired
1. Heat the oven to 425°F. Line a baking sheet with a large piece of foil, and fold in the sides slightly to form a rim.
2. Place grapes on foil and top with wine, vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture. Roast for 30 minutes, stirring every 10 minutes. Remove grapes with a slotted spoon and cook juices for 8 to 10 minutes more or until thickened, making sure not to burn. (Swirling the pan occasionally helps to cook evenly.) Let cool slightly, then pour over roasted grapes.
3. Top each baguette slice with about 2 rounded teaspoons of ricotta cheese. Top with grapes and a bit of the juices. Grate lemon zest over the top. Garnish with basil leaves, if desired.
Cook’s Note: To toast the baguette slices, place on a baking sheet and brush lightly with olive oil. Bake at 375°F to 400°F for about 10 to 15 minutes, depending on the thickness of the slices, flipping halfway through cooking, until lightly browned and crisp. Or, broil 1 to 2 minutes per side, watching closely to avoid burning, until browned and crisp.
MAKES 6 TO 8 SERVINGS | RECIPE BY LISA LIN, COURTESY OF THE IDAHO POTATO COMMISSION
Comforting slices of spiced potatoes are perfectly balanced with a cool, creamy dip. – m s
for the roasted potatoes
2 pounds Yukon gold potatoes
4 tablespoons olive oil, divided
1½ teaspoons salt, divided
2 teaspoons chili powder
1 teaspoon granulated garlic
for the avocado crema
½ large ripe avocado
3 tablespoons chopped cilantro
2½ tablespoons low-fat yogurt
½ tablespoon lemon juice
1 teaspoon onion powder
¾ teaspoon chili powder
¼ teaspoon salt
1. Scrub the potatoes and slice them into ½-inch thick rounds. Peel the potatoes if you prefer not to eat the skins. If you are working with large Yukon potatoes, cut each slice in half so that you end up with half-moons.
2. Adjust the racks in your oven, sliding one into the lowest position. Heat oven to 450°F. Place a large rimmed baking sheet on the lowest rack as the oven heats up.
3. Place the potatoes in a medium pot and fill it with water, until it is about 1 inch above the potatoes. Add 1 teaspoon of salt in the pot. Bring the water to a boil and reduce the heat to medium-low. Let the potatoes simmer for about 3 to 4 minutes. You want to be able to pierce the outer part of the potatoes, but they should not crumble.
4. Drain the water and leave the potatoes in the pot. Drizzle the potatoes with 2½ tablespoons of oil, place the lid on the pot, and shake. Remove the lid and sprinkle the potatoes with the chili powder, and garlic, replace the lid and shake gently to coat. The surface should look a bit powdery.
5. Take the heated baking sheet from the oven and pour the remaining oil over it. Swirl the oil around so that it covers more surface area of the baking sheet. Line the potatoes on top of the baking sheet in a single layer. Sprinkle the remaining ½ teaspoon of salt over the potatoes.
6. Bake for 10 minutes and rotate the baking sheet. Bake for about another 5 to 10 minutes. Leave them in for 10 minutes if you want very browned potatoes. Take the potatoes out and flip them over with tongs or a spatula. Bake the potatoes for another 10 to 15 minutes, until the bottoms are golden brown.
7. When the potatoes are nearly done, prepare the Avocado Crema by blending all the ingredients in a food processor until smooth. Serve the potatoes with the crema.
Nutrition (potatoes each per 8 servings): Calories: 160, Fat: 7g (Sat: 1g),
MAKES 24 SERVINGS | RECIPE COURTESY OF BEEF, IT’S WHAT’S FOR DINNER
This is the perfect recipe for a holiday appetizer or a tailgating snack. –biwfd
½ pound ground beef brisket (see Cook’s Note)
¼ pound ground beef rib-eye steak boneless (see Cook’s Note)
¼ pound ground beef (80% lean)
1 cup seasoned stu ng mix
1 egg, slighlty beaten
3 tablespoons water
1 teaspoon minced garlic
¼ teaspoon salt
1⁄8 teaspoon pepper
for the cranberry barbecue sauce
2 teaspoons vegetable oil
½ cup chopped white onion
1 tablespoon minced garlic
2½ cups fresh cranberries
½ cup orange juice
½ cup water
1⁄3 cup ketchup
¼ cup light brown sugar
2 tablespoons cider vinegar
2 tablespoons molasses
½ teaspoon ground red pepper
1. Heat oven to 400°F. Combine brisket, rib-eye, ground beef, stu ng mix, egg, water, garlic, salt, and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 (1-inch) meatballs.
2. Spray a rack with cooking spray and place in a broiler pan. Place the meatballs on the prepared rack and pan and bake in the preheated oven 18 to 20 minutes until they reach an internal temperature of 160°F.
3. Meanwhile, prepare the Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly.
4. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.
5. Serve meatballs with barbecue sauce.
Cook's Note: Brisket and rib-eye can be ground using a food processor fitted with steel blade or grinder attachment of a stand mixer. Cut 8 ounces well-trimmed brisket into 1½-inch pieces (4 ounces well-trimmed rib-eye) and process until ground. Alternatively, ask your butcher to grind the beef. Or, you may use all ground beef in place of ground brisket and rib-eye, if desired.
MAKES 8 SERVINGS | RECIPE COURTESY OF BEEF, IT’S WHAT’S FOR DINNER
Impress your party guests with these sweet and spicy bite-size beef ribs. Using country-style ribs, chili garlic sauce, and brown sugar, this recipe will be a big hit. – biwfd
1 cup mirin
½ cup sweet chili garlic sauce
½ cup water
¼ cup light brown sugar
¼ cup agave nectar or honey
1 teaspoon minced fresh ginger
1. Heat oven to 325°F.
1½-2 pounds beef country-style ribs, cut into 2-inch pieces
1 tablespoon fresh lime juice
1 tablespoon reduced-sodium soy sauce
Minced fresh chives, for garnish (optional)
2. Combine mirin, sweet chili garlic sauce, water, brown sugar, agave nectar, and ginger in an oven-safe stockpot over medium heat, stirring occasionally until sugar dissolves.
3. Place beef ribs in the stockpot and bring to a boil. Reduce heat and cover tightly.
4. Continue cooking in 325°F oven 1¾ to 2 hours or until beef is fork-tender.
5. Remove beef and keep warm. Skim fat from cooking liquid. Bring to a boil, reduce heat, and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid and cook 1 to 2 minutes or until heated through, stirring occasionally.
6. Sprinkle beef with chives, if desired. Serve with remaining sauce for dipping, if desired.
Savor these delectable bites that feature creamy crab filling mixed with tomatoes, green onions, and a touch of horseradish, all baked in crispy phyllo shells. These bite-size appetizers are ideal for any gathering. – a f
MAKES ABOUT 45 , OR 15 (3 -PIECE ) SERVINGS RECIPE BY LAUREN ALLEN, TASTES BETTER FROM SCRATCH
This Rumaki-inspired family-favorite recipe is addicting, with crunchy water chestnut and crispy bacon baked with a brown-sugar glaze. They’re a fun appetizer for holidays and game day—or any time! – l a
½ cup light brown sugar ¾ cup ketchup
1 tablespoon Worcestershire sauce
1 pound bacon, classic cut, not thick cut
3 (8-ounce) cans whole water chestnuts
1. Heat the oven to 400°F.
2. Mix brown sugar, ketchup, and Worcestershire sauce together. Set aside.
3. Cut bacon slices in thirds. Wrap each water chestnut with 1 piece of bacon and secure with a toothpick.
4. Line a large baking sheet with foil, then place a wire cooling rack on top of it. Place bacon-wrapped chestnuts on the wire rack and cook in the oven for 25 minutes.
5. Add Glaze: Use the toothpicks to lift each bacon-wrapped chestnut up and dunk in the glaze to fully coat it.
6. Place back on rack on baking sheet and bake again for 25 to 30 more minutes, or until bacon is crisp. Serve warm.
Cook’s Notes:
n To make ahead: Wrap water chestnuts in bacon and secure with toothpick. Cover well and keep in the refrigerator for up to 24 hours. Continue with baking and glazing recipe instructions.
n Keep any leftovers in an airtight container in the refrigerator for up to 2 days.
In Italy, desserts are more than just after-dinner treats; they’re essential aspects of everyday life. Whether it’s a morning pastry enjoyed with espresso or a pick-me-up after the riposo (the Italian siesta), desserts can—and should—be enjoyed at any time of day, and an excuse is rarely required to indulge.
Italy’s sweet tooth is rooted in history and has long been shaped by global influences—from the Venetians, who were among the first in Europe to refine and trade sugar, to the Arabs in Sicily, who introduced many of the fruits and nuts used in Italian baked goods today. The sweet flavors in the Italian palate pair well with the country’s fondness toward celebration, and cakes, pastries, and biscuits are commonly associated with birthdays, holidays, weddings, religious festivals, and other special events.
In “Dolci Italiani: Desserts, Cakes & Other Sweet Bakes From Italy,” chef, teacher, and food writer Ursula Ferrigno pays tribute to the timehonored tradition of Italian baking. From cakes and meringues to panna cotta, this collection of recipes is sure to bring the sweet spirit of indulgence to your own kitchen throughout the season. – macy harder
Ciambellone
MAKES 12 SERVINGS
Spiced Pear and Walnut Cake
4 extra-large eggs, separated
½ cup plain yogurt
Scant ½ cup olive oil
1 cup superfine sugar
2 teaspoons vanilla extract
Finely grated zest of 2 lemons
4 teaspoons ground ginger
2 teaspoons mixed spice
2 teaspoons ground sweet cinnamon
Dairy free and wonderfully moist, this is a showstopper of a cake. In Italy, we would serve it as a merenda (snack) or enjoy a slice in a pasticceria with a co ee. Pecans are a wonderful substitute for the walnuts, if preferred. – ursula ferrigno
1 cup toasted and finely chopped walnuts
2 pears, peeled and chopped into 1⁄2-inch chunks
2 ½ cups Italian 00 flour
4 teaspoons baking powder
½ teaspoon sea salt
Powdered sugar, for dusting
Whipped ricotta, to serve
1. Heat the oven to 350°F. Grease a quart Bundt pan very well. It is best to use a cake release spray or liquid to coat the inside of the pan.
2. Whisk the egg whites in a large bowl until sti
3. In a separate large bowl, beat together the yogurt, oil, sugar, and egg yolks, then add the vanilla, lemon zest, spices, nuts, and pears.
4. Stir in the flour, baking powder, and salt and beat until smooth. Gently fold in the egg whites until mixed.
5. Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes until well risen and golden. Remove from the oven and allow the cake to cool in the pan before inverting onto a wire rack to cool completely. When completely cool, dust the top with powdered sugar and serve with whipped ricotta.
This cake is the perfect combination of flavors and really easy to make and to enjoy. Co ee cakes are always winners in my eyes. This is one of my most requested recipes. – u f
¾ cup, plus 1 teaspoon unsalted butter, softened
¾ cup, plus 2 teaspoons soft light brown sugar
3 extra-large eggs
3 tablespoons cold Italian espresso co ee
2 teaspoons ground cinnamon
11⁄3 cups Italian 00 flour
2 teaspoons baking powder
for the frosting
2⁄3 cup unsalted butter, softened
1½ teaspoons ground cinnamon, plus extra to finish, if desired
2 tablespoons cold Italian espresso co ee
2 cups powdered sugar
2 teaspoons vanilla extract
1. Heat the oven to 350°F. Grease a standard loaf pan.
2. Whisk the butter and sugar together until light and flu y using a handheld mixer or stand mixer.
3. Add the eggs one by one, mixing until well combined. Add the co ee and cinnamon, then sift over the fl our and baking powder and gently fold until well combined. The mixture should be damp, with a plopping consistency.
4. Pour the mixture into the prepared pan and bake for about 20 to 25 minutes until golden. Leave in the pan to cool for 8 minutes, then turn out onto a wire rack to cool completely.
5. Make the frosting by combining the butter, cinnamon, co ee, powdered sugar, and vanilla together in a food processor or stand mixer. Adjust the flavors to your liking.
6. When the cake is cold, spread the frosting over the top and sides. Add an extra sprinkling of cinnamon to finish if you love the flavor, like me.
Meringues always remind me of Mummy. She made these with elegant ease for us to devour, and often served them at parties sandwiched together with cream. – u f
4 extra-large egg whites
Pinch of cream of tartar
½ cup, plus 2 teaspoons superfine sugar
¾ cup, plus ¼ tablespoon powdered sugar
3 tablespoons chopped pistachios
¼ teaspoon rose water (optional)
1 teaspoon grated orange zest Pistachio Cream (see recipe below), to serve (optional)
1. Heat the oven to 275°F. Line 2 large baking sheets with parchment paper and set aside.
2. Place the egg whites in a large bowl, add the cream of tartar, and whisk until sti peaks form. Add a spoonful of the superfine sugar and whisk again. Continue to do this, a few spoonfuls at a time, whisking after each addition.
3. Now do the same with the powdered sugar, working quickly so you don’t lose volume, and you end up with a sti , shiny mixture.
4. Finally, whisk 2 tablespoons of the pistachios, the rose water (if using), and the orange zest into the meringue mixture quickly.
5. Spoon the mixture onto 2 large, lined baking sheets, adding about 2 generous tablespoons per meringue. Sprinkle the tops with the remaining pistachios, reduce the oven temperature to 250°F, and bake for 45 minutes. Leave the meringues in the oven until they are cold with the door ajar. Serve with the Pistachio Cream, if desired.
This Sicilian specialty can be enjoyed in many ways: added to whipped cream as a filling for profiteroles, in tarts or pies, and quite simply on toast. I also love it in tiny half-moon pastries for breakfast with a strong espresso. – u f
2 cups raw unsalted pistachios
5 ½ ounces white chocolate, broken into pieces
Scant ½ cup heavy cream
1. Soak the pistachios in warm water for 20 minutes. Drain, then leave to cool.
2. Melt the white chocolate in a heatproof bowl over a pan of hot water, then leave to cool.
3. Place the nuts, chocolate, and cream in a food processor and blend until bright green, luscious, and smooth. Decant into a jar and store in the fridge for up to 2 weeks.
Panna cotta means ‘cooked cream’, and it can be enjoyed in so many ways, from varying degrees of wobbliness to myriad shapes and flavors. I have opted for individual desserts in small molds. However, do bear in mind that it can be made in a loaf shape, which cuts well when serving for a crowd and looks very elegant. This recipe can also be halved with ease. – u f
¾ cup superfine sugar
4 cups whole milk, divided
5 sheets of gelatin
2 cups heavy cream
¾ cup powdered sugar
2 tablespoons rum
1 tablespoon dry Marsala
2 teaspoons vanilla extract to serve
Crushed toasted hazelnuts
Chocolate shavings
Whipped cream (optional)
1. Warm the individual 3.5-inch (6-ounce) ramekins/molds or a 9x5-inch loaf pan in the oven preheated to its lowest temperature, 250°F.
2. Heat the sugar in a small saucepan over a medium heat. Do not stir until the sugar begins to melt around the edges, then stir with a wooden spoon until the sugar dissolves into a smooth syrup that is nutty brown in color.
3. Quickly pour the caramel into the warm molds or pan, then lift and rotate them to evenly coat the inside before the caramel sets and hardens.
4. Pour ¼ cup of the milk into a small bowl, add the gelatin, and leave to soften for about 2 to 3 minutes.
5. Scald the remaining milk, then remove the pan from the heat and add the gelatin mixture. Stir to dissolve completely.
6. In another saucepan, combine the cream with the powdered sugar and warm to a medium heat. Do not boil! Stir constantly until the sugar is completely dissolved. Pour the cream mixture into a bowl and combine with the milk mixture, then leave to cool.
7. When cool, stir in the rum, Marsala, and vanilla extract. Pour through a fine-mesh strainer into the caramel-coated molds or pan. Refrigerate for several hours until firm.
8. Turn the individual panna cottas out on to serving plates (or turn out from the loaf pan and cut into slices) and serve topped with crushed toasted hazelnuts, chocolate shavings, and any of the syrup from the mold drizzled over the top.
Cook’s Notes
■ The addition of a little whipped cream on the side, if desired, is also wonderful.
■ The dessert will unmold very easily if kept cold.
I first enjoyed these as a shop-bought cookie, then had to find out more about them and learn how to make them myself as they were so delicious. They're from the Piedmont region in Italy and are absolutely delicious. – u f
2 extra-large egg whites
1 cup ground almonds (freshly and finely ground for max flavor)
½ cup, plus 4 teaspoons superfine sugar
Grated zest of 1 lemon
2 drops of natural almond extract for the topping 4 ounces dark/bittersweet chocolate 1 teaspoon unsalted butter
1. Heat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.
2. With a handheld whisk or in a stand mixer, whisk the egg whites until firm peaks form.
3. Add the ground almonds, sugar, lemon zest, and almond extract and mix on a low speed until well incorporated.
4. Divide the mixture into [golf ball-size] balls, each about 1 ounce, and place on the prepared baking sheet. Bake in the preheated oven for 13 minutes until golden. Leave to cool on a wire rack until cold.
5. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Half-dip the Amaretti in the melted chocolate and leave to set. Enjoy with an espresso.
Place a sheet of parchment paper on your work surface. Cut a strip about 2 inches taller than the height of the pan, making sure it is long enough to wrap around the inside of the pan.
Fold over one long edge of strip by roughly 1 1⁄4 inches. Make a series of small cuts along this folded edge.
Take another sheet of parchment paper and draw a circle around base of the pan. Cut out the circle.
Lightly grease the bottom and sides of the pan with butter. Press the strip around the sides of the pan with the cut edge folded into the center of the base. Lay the paper circle in the bottom of the pan over the cut edge.
Chestnut, Chocolate, and Hazelnut Cake
Torta di castagne, cioccolato e nocciole
MAKES 6 TO 8 SERVINGS
This is perfect as an alternative to Christmas cake. It has a celebratory feel with the inclusion of orange, chestnut, and brandy. It can also be made dairy free very successfully by using plant-based alternatives. – u f
1. Heat the oven to 350°F. Grease and line a 7-inch cake pan with parchment paper (see the box on page 50 for tips).
2. Soak the chestnuts in the milk for 10 to 15 minutes until soft, then drain and discard the milk.
3. Whiz the chocolate in a food processor until it forms a coarse paste, then set aside. Rinse out the processor, then add the chestnuts and hazelnuts and blend to a rough paste. Set aside.
4. Put the butter and sugar in the processor and cream together until smooth. Add the egg yolks, one at a time, then add the brandy and orange zest. When everything is well combined, transfer to a large bowl and fold in the chocolate and chestnut mixture.
5. Whisk the egg whites to sti peaks and beat 2 tablespoons into the cake mixture to loosen, then fold in the rest. Tip the mixture into the prepared pan, level the surface, and bake for 30 minutes until risen and firm to the touch. Allow to cool for 10 minutes, then carefully turn out onto a wire rack. Remove the baking paper and let cool completely.
6. Swirl the chestnut spread through the crème fraîche and serve with the cake, lightly dusted with powdered sugar, if desired.
Randy and Katherine Feltis’ debut cookbook is an ode to epic food and romance—served up right at home
BY EMMA ENEBAK
PHOTO JOSH
TENN-YUK, THE SIX CO
What do love and food have in common? They can both be warm and comforting; at times spicy and intense, sweet or intoxicating. But when it comes down to it, they have the same effect—they are the quickest ways to the heart. Or at least, that’s what Randy and Katherine Feltis would tell you, the social media-famous couple behind the popular “Katherine Wants” TikTok series, owners of Salty Blonde Bagel Bar in Ontario, and co-authors of their debut cookbook “Katherine Wants, Randy Cooks.”
The concept is simple—what Katherine wants, Randy not only cooks, but cooks with a sprinkle of personality and whimsy that breathes romance into the couple’s everyday life. From daring, uncharted dishes that stray far outside their comfort zone to a classic date-night spread of king crab and Laurent-Perrier bubbly, the Feltises have found food to be their most thrilling, uniting, and spark-igniting asset. And with a following of nearly 800,000 on TikTok, it seems their online fans agree. Peppered with insightful relationship advice dubbed “love taps” and split into 11 sections representing the various stages of a blossoming relationship (from “breaking the ice” to “growing old together”), the couple’s debut cookbook is not only a guide to excellent home cooking, but a love le er to love itself. We caught up with Randy this summer to learn more about the couple’s passion for food, spontaneity, travel, and (lots of) wine, uncovering the ins and outs of their rst co-authored cookbook.
Let’s start with the obvious—what was the dish that first made Katherine say, ‘Randy, you have to cook this again’?
That does happen a lot. There are certain dishes that Katherine absolutely adores that I make, but there’s one in particular, she just has to have it. And that’s the Oscar’s maple syrup smoked salmon. Whenever her family’s coming over, or anyone’s coming over to the house, she’ll say, ‘You’ve got to get a side of salmon.’ I automatically know what she means. So that was probably the first one that stood out to her. It’s been the clear winner over time.
Your ‘Katherine Wants’ videos on social media developed a loyal following— how did you see these videos making a positive impact in the community? With online [content], I feel like it should only be positive. I know that some people like a little bit of chaos, a little bit of pushback, but we always feel like it should be positive. We would never go and review a restaurant and say, ‘Oh, it’s crap. Don’t go there.’ We just wouldn’t review it, right? So, we took that theory and we did that with ‘Katherine Wants.’ We want to celebrate and show the positive side of food and how it can enrich your life. And the response was overwhelming. In the
beginning, the amount of people recreating every single recipe was bonkers. We have this one-pan potato dish that’s really simple; you just put the potatoes in the pot, evaporate the water with some fats and some other flavorings. And for years afterward, people still send us pictures. ‘Hey, I made the onepan potatoes,’ and so on. It’s a beautiful feeling that we kind of changed people’s lives at home because they figured out a better way to make potatoes.
What inspired you to translate that online presence into your debut cookbook, ‘Katherine Wants, Randy Cooks’?
That was a natural thing. A publisher approached us and said, ‘You guys have a great audience, and we think this would really work in a cookbook.’ Katherine and I sat down, we discussed it, and she said, ‘You could give them the maple syrup smoked salmon recipe.’
There aren’t only great recipes, but also some gorgeous imagery in the book. How did you and Katherine curate the design, styling, etc.?
We didn’t get a food stylist, we just shot it all here at the house. Katherine would help a lot with the plates, and I’m glad we went that route instead of using a food stylist, because I wanted it to be real.
I wanted it to be attainable for home cooks. Another thing we did is we bought all the food at the grocery store instead of going through restaurant suppliers, because I wanted the food to look like what readers should be making at home. … I didn’t want to write a cookbook for chefs; I wanted to write a cookbook for home cooks.
What surprised you most about co-authoring a book together? Did it strengthen your relationship or test it in any way?
Oh, that is a fabulous question. It’s difficult to work with your loved one on certain levels, and then it’s so much better and helps us on other levels. It’s the same as when we work on TikTok together, where Katherine brings a new element to it. I’m a professional chef and have worked in kitchens all my life, so I can be a little rough around the edges, where Katherine brings this level of elegance to it. The book is my food through Katherine’s wants, but then the style of it is all Katherine, and it just brings it together as this beautiful little package. Sometimes we hit our heads together for a bit, but it’s always about compromise, just like every relationship. It turns out to be not all Randy, not all Katherine, but something beautiful in between.
MAKES 4 SERVINGS
PERNOD CHICKEN
PREP TIME: 10 MINUTES
COOK TIME: 40 MINUTES
This recipe was passed down to Katherine by her Omee (grandmother). Katherine grew up enjoying this dish on a weekly basis. Thankfully, she was happy to share it with Randy to keep the tradition alive. It’s one of our favorite chicken dishes due in large part to the Pernod, a French anise-flavored liqueur that gives it a magical flavor (so magical that Katherine laps up the sauce with a spoon). We love walking down memory lane whenever we whip this up for dinner.
12 cipollini onions, halved horizontally and peeled (see Editor’s Note)
12 cloves garlic, sliced
½ cup dry white wine
¾ cup Pernod
¾ cup chicken stock
1 medium head fennel, cut from top to bottom into ½-inch-thick pieces Cooked rice or potatoes, for serving
1. Season the chicken thighs with ¾ teaspoon each of the salt and pepper.
2. Preheat a large braiser or deep-sided cast-iron frying pan over medium-high heat, then pour in 1 tablespoon of the olive oil. Sear the seasoned chicken thighs skin side down until shattering crisp, about 4 minutes. Turn the chicken over and add the garlic and onions. When the aromatics begin to brown, deglaze the pan with the white wine and cook until the liquid is reduced by half, about 2 minutes.
3. Add the Pernod and reduce by half, then pour in the chicken stock. Simmer gently for 18 to 20 minutes, until the chicken reaches an internal temperature of 160°F.
4. Drizzle the fennel with the remaining tablespoon of olive oil and season with the remaining ¼ teaspoon each of salt and pepper. Then, in a separate large frying pan over medium heat, gently sear the seasoned fennel. When it has a nice crust on one side, turn it and sear the other side, about 4 minutes per side.
5. Serve the chicken and fennel with rice or potatoes and top with the pan sauce.
LOVE TAP: Be sure to use chicken thighs for the win! They are a better option than breasts, not only financially but flavor-wise as well.
Editor’s Note: If cipollini onions are not available, you could substitute pearl onions or shallots.
How do you think food has the potential to strengthen relationships? Have you seen this in your own relationship over the years?
I couldn’t date somebody who doesn’t love to eat. I’ve tried that. It doesn’t work. I can’t go for salads every night. Don’t get me wrong, I like salads, but I can’t eat salads every day. It’s just so refreshing to date somebody who gets excited about getting in the car and traveling for two hours to go to a new sub shop—that’s a date for us. Katherine comes off sometimes a little high-end, because she can be that way, but at the same time, you can make her happy on a day date, getting the $ 18 submarine. And that’s truly what love should be all about.
Was there ever a dish that Katherine wanted that totally flopped in the kitchen? Was there ever one you swore you wouldn’t make that turned out amazing?
Oh, you’re testing me now. There was this one. It’s got a special Czech name, and I can’t remember it, but basically, it’s a goulash that Katherine wanted me to make, and it was all her. And I didn’t get it, but I still said, ‘I’ll give it a go, sure.’ It was unbelievable. Braised pork shoulder with sauerkraut, a little bit of tomato, and just outrageously tender, delicious, and amazing.
We’ve also had some flops over the years, and we had a little series of ‘what Katherine doesn’t want,’ where I made dishes she didn’t like and I tried to turn her over. There’s a beef liver, which I love. It’s amazing. I cook it to medium-rare, poppy seed crusted, and do a champagne shallot sauce, and Katherine is still a no. I never convinced her to like it.
Let’s go back to your book. So, if readers could only make one recipe from the book to impress someone on a rst date, what would you say it should be? And what cocktail should they pair it with? You’re going to make the Olive Oil Chocolate Tart. It’s so bloody simple. The crust might be not-so-simple, but you could just buy a pie crust and do the filling, and then it’s a no-bake. It’s so easy. You just let it set, you sprinkle some sea salt on it, and it just melts in your mouth. It’s heaven. You would obviously pair that up with the Espresso Martini.
You mentioned a few different restaurants from your travels as inspiration points. How did your love for travel shape the cookbook recipes, and are there any secret nods to some of your favorite spots?
I believe travel is everything, and Katherine is very well traveled. She likes to take me places, and it’s always planned around the food, what we’re going to eat. We’ve done Spain twice, and we just got back from San Sebastián. It’s just our kind of place, because you go from bar to bar, and have a little bit of sparkles or a little bit of white wine, and then you have some snacks, and you just keep going on your journey. That kind of style of food really hit home to us, smaller plates and tapas kind of stuff. That’s how we like to cook at home.
OK, let’s do a little rapid fire: What recipe from the book is for a milestone anniversary with your signi cant other? Something romantic, like the Pistachio Chive-Crusted Rack of Lamb. It’s got the classic mint sauce, which is once again a no-bake, so that makes it pretty easy to just focus on the lamb. Rack of lamb is easy to buy at the butcher counter
because it’s ready to go. Basically, you’re not manipulating it too much. You just have to cook it properly. But it really shows that you put some energy and effort and thought into it, and there’s nothing more romantic than just picking up the rack and giving it a bite.
Best for a couple looking to try something bold and adventurous to keep that spark alive?
The Burrata Arancini with the crispy pancetta; that is dynamite. There’s also all the pastas, like the carbonara. It’s the carbonara with the guanciale—that’s what keeps the spark alive. There’s nothing like pasta to create a little romance. Get yourself a bottle of wine or maybe some Champagne. You’re gonna have a good time.
Best to save a chaotic weeknight when you’re both a little on edge?
The Chicken Pernod. It comes together very quickly. You’d pair it with rice, something quick, and boom, you’re out the door. But there’s also a little bit of cooking involved, which I feel can kind of calm things down a little bit. You’ve got to cook a little bit just to settle in.
How about the best for a couple with young kids?
Meatballs, there’s a couple di erent meatball recipes in there [Lamb Meatballs with Mint Tzatziki and Meatballs with Polenta]. There’s also the Red-Wine Braised Short Ribs. My kids will eat that. That’s also something you can start early, and then just walk away, and you can still parent while it cooks on the stove by itself.
You share a lot of your life online. What felt important to keep just for the pages of this cookbook?
We gave more information we called ‘love taps’ and we give tips for relationships like, ‘don’t buy flowers on Valentine’s Day.’ That’s the trap that all guys fall into. Buy flowers on a random Tuesday, because you’ll get a way bigger payoff on a Tuesday when it’s not expected. If you’re going to show up with something on Valentine’s Day, maybe it’s a block of cheese, some oysters, and some Champagne. So, we shared a little more insight into the crazy life we live.
So now that you’ve built a brand, opened a restaurant, written a cookbook, and started a family, what’s the next chapter for you two?
We’re just holding on to life really tight right now. We’ve got three kids, a dog, the house, two restaurants, the TikTok, the cookbook. It’s a lot. We’re just trying to find time to keep sharing our passion for life. But to answer your question a bit more directly, there’s no more restaurants in the works. Two is enough. At one point in time, before Kath and I got together, I had 10 restaurants at once, and life wasn’t very good. A lot of people think that the more stuff you have, the better, and it’s not true at all. I think we want to scale back a little bit and just enjoy ourselves and keep up with the TikTok. We like the TikTok for sure.
A Cup of Cheer
Mix up warmth and hospitality in glogg
by mary subialka
When raising a glass to the season, revelers hailing from colder climes have had more reason to celebrate when turning to a warming drink that takes off the chill. That’s why they know a thing or two about mixing up mulled wine or “glogg,” as it’s known in Scandinavia.
The tradition of mulling wine has been around in Europe for centuries, and the “glogg” creation originated in Sweden around the 17 th century. It gets its name from “glödga,” which means “to burn” or “to mull.” Pronounced “glug,” the Swedish version sometimes takes it a step further with the addition of a spirit such as brandy, rum, aquavit, or vodka.
To make about 6 servings: In a large saucepan, pour 1 (750 mL) bottle red wine, ¼ cup honey or ½ cup sugar, zest and juice of 1-2 oranges, 5 whole cloves, 3 cardamom pods, 2 cinnamon sticks, 1 whole star anise, 1-2 pinches nutmeg, raisins and sliced almonds to taste, and about 3 ⁄4 cup brandy, rum, aquavit, or vodka. Simmer over low heat for 30 minutes, stirring occasionally—do not let the wine boil. Adjust sweeteners to taste. (To make in a slow cooker, heat on low about 1 hour, then reduce heat to warm setting.)
Families have cherished recipes passed down for generations, but you can start with the basic formula and tweak the ingredients to your liking, perhaps starting a tradition of your own. You’ll start with a bo le of red wine that’s not your most expensive bo le, but you’ll want to use one you enjoy drinking on its own.
Enjoy your cozy creation with cheese, for a tasty salty counterpart, or try seasonal desserts such as pumpkin or mince pie, pumpkin spice cake, and ginger or spice cookies for delicious matches.
Serve warm in heat-resistant mugs and garnish each serving with an orange slice. If you have any leftover, allow it to cool completely, pour into an airtight container, and refrigerate for up to 3 days.
Those who love to cook make more than food in the kitchen. They make the most of every moment together—sharing stories, creating delicious flavors and simply enjoying the company of close friends. For more than 80 years, Le Creuset has been a part of these special times, and a colorful companion to all who savor food—and life—to the fullest. To learn more about Le Creuset’s classic French quality, and the joys of cooking with premium enameled cast iron, visit www.lecreuset.com.
