Page 1

119 Ways to Celebrate the Season!

PERFECT HOLIDAY RECIPES Great Food Gifts p. 92 / The Ultimate Breakfast Casserole p. 59 Best Knives for Cooks p. 67 / Family Heirloom Recipes p. 104

Roasted Pork Loin Stuffed with Prosciutto and Broccoli Rabe DECEMBER 2017

P. 126


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

SWANSON. CHOOSE NATURAL.

© 2017 CSC Brands LP.

#whatsinyourbroth


Contents

COOKINGLIGHT.COM

COVER PHOTOGRAPHY: VICTOR PROTASIO; FOOD ST YLING: CHELSEA ZIMMER; PROP ST YLING: CLAIRE SPOLLEN

12.17

80

92

104

116

A Feast for Friends

Delicious Gifts for All on Your List

Recipes with Roots

Beverages with Benefits

Gather your nearest and dearest for a warm holiday celebration that keeps the menu simple and the festive spirit flowing.

Whether made from scratch or thoughtfully selected, there’s a giftable edible for everyone. Explore our tasteful choices.

Five storytellers invite you to share in some of their favorite holiday traditions and the memories behind them— recipes included.

Quench your thirst for good health with smart beverages that not only taste good but pack a nutritional punch.

Vol. 31 / No. 11

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Contents 12.17

COOKINGLIGHT.COM

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128

Editor’s Note

Recipe Index

17

59

71

Ask the Experts

Well Balanced

Learn how to lighten up a breakfast casserole, revisit a childhood favorite— sloppy joes—in a healthier way, discover Japanese knives, and find out what Chobani’s founder predicts for the future of yogurt.

Make a bold statement at your next holiday party with daring red lip color; embrace stress-free celebrating for you (and your pup); and host your fete in style with Gail Simmons’ picks for entertaining.

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130

Dinner Tonight Between indulgent seasonal feasts, treat your palate to fast, healthier weeknight fare that doesn’t skimp on flavor. This Roasted Salmon with Oranges, Beets, and Carrots (page 29) lightens the calorie load deliciously.

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11

What’s Cooking

What’s Fresh Now

Cooking Class

Quittin’ Time

Take a peek at what the staff is loving, cooking, and talking about this month. Plus, breaking health news and a redesign update.

For the culinary bookworm on your gift list, we’ve rounded up our favorite cookbooks of 2017—there’s a tome to appeal to just about any taste.

Beautifully butterflied and stuffed (we’ll show you how), this pork loin is a surefire hit, but our vibrant winter salad easily holds its own at the table.

This spirited, snow-white cocktail shows off the colors of the season. Mix up a batch to delight your guests and keep the party hopping.

4


MAKE

INTRODUCING THE ALL-NEW EXPLORIAN™ SERIES When something is made with love, it shows— whether it’s the food on your table or the hand-built machine that helped you prepare it. This holiday season, step up to better blending with the new Explorian™ Series. Make hot soup, frozen sorbet and more, in one simple container—at an unprecedented price. Make meals, and memories, in minutes. Visit vitamix.com/make-merry and celebrate the season with special offers, recipes and more.


Note from the Editor 12.17

COOKINGLIGHT.COM

3 Things You Can’t Google—Yet 1

It’s not Christmas in our house without extra-crunchy, blister-fried peanuts from eastern North Carolina. (pnuts.net)

2 MORE GIFT IDEAS

As many of you know, we unveiled a new look a few months ago, and we’re using your feedback to continue to evolve with every issue. While many of your emails were positive and constructive, the main complaint (by a long shot) was that we moved the page numbers to the top corner of the page. This made it more difficult to find the recipes. I hear you. We goofed. Starting now, the page numbers are back at the bottom corner of the page where they rightfully belong. While we’re talking mea culpas, here’s a holiday-themed one: A few years ago, I gave a good friend one of the worst homemade Christmas presents ever. Chalk it up to what I’ll call my Italian grandfather phase experimenting with infusions and tinctures. Late one June, a local forager friend invited me and my daughter to his family’s farm near Birmingham, Alabama, to pick green walnuts because I wanted to make nocino, a traditional Italian walnut liqueur. Tradition calls for harvesting the walnuts in late June while the shells are still soft, quartering them, and soaking them in cheap vodka, spices, and sugar for months before straining the brown-black liquid. By the time the holidays roll in, the tannic bitterness mellows and sweetens. At least that’s the idea. After five months, my nocino was so medicinal that not even a bottle of Coca-Cola could tame the astringency. But I gifted it anyway, telling my friend to wait one more year before sipping or spooning it over ice cream. Last night, I took a nip. Nope! So buddy, if you’re reading this, pour out that batch. I’ll treat you to a bottle of the real stuff the next time I see you.

A

BOUT THOSE PAGE NUMBERS.

Hunter Lewis hunter@cookinglight.com @notesfromacook

6

Culinary pro Andrea Nguyen talks Japanese knives (page 67), and we deliver failsafe DIY holiday recipes (page 92).

3 HOLIDAY GEM Need a little holiday spirit? Truman Capote’s short story “A Christmas Memory” might just make you crave fruitcake.

Happy Cooking Keep all 743 recipes that we’ve published this year in one handy volume with Cooking Light Annual Recipes 2018 (via direct mail and amazon.com).

PHOTOGRAPHY: ROBBIE CAPONETTO. (BOOK COVER) COURTESY OXMOOR HOUSE

EASIER THAN NOCINO


© 2017 Mars or Affiliates

©

Holidays are better with

# betterwithmms

and


What’s Cooking @ CL Headquarters

What We Learned This Year “‘The New Dairy Queens’ [March 2017] listed Fairlife as a new lactosefree milk; it’s now the only milk I buy. No tummy troubles, extra protein, and less sugar; what’s not to like?” —Copy Director Jessica Campbell

What We Learned This Issue Homemade gifts can be better than store-bought: “The Pumpkin Spice Fudge [on page 93] tastes like something out of a topnotch bakery,” says Assistant Nutrition Editor Jamie Vespa.

#TheNewHealthy We’ll be making this golden beet hummus from @myberkeley kitchen when we need a hit of sunshine during the winter months. Share your food and cooking inspiration on Instagram with #TheNewHealthy for a chance to be featured.

We’re Listening After our recent redesign, we received lots of letters like this one from Kitty Skrobela: “I dislike … the [new] positioning of page numbers. Hide them inside the binding. Really?” We heard you. You’ll now find the page numbers on the outside bottom of each page.

Trending: Health Nutrition news is always breaking. Here’s what piques our interest most this month.

30 WARD OFF DEPRESSION WITH EXERCISE

A UNIQUE TASTE INFLUENCER

HAPPY MARRIAGE, HAPPY HEART

If we all exercised one hour a week, we’d lower our population’s incidence of depression by 12%, says a new study in the American Journal of Psychiatry. How intensely participants exercised didn’t make a difference, and more exercise didn’t equate to a lower rate of depression. So get moving, but don’t sweat about sweating.

New research shows that couples may develop similar food tastes the longer they’re together. In a study published in the journal Appetite, the longer a couple had been together, the more likely they were to share the same preferences for smell and taste. How happy they were in their relationship didn’t affect this trend.

At least for men. In a study published in The Journal of Epidemiology & Community Health, men who said their marriage improved over time had lower LDL cholesterol and healthier weight, compared to those whose relationship satisfaction was consistent. If relationships got worse, so did blood pressure.

Reach us anytime on Facebook, Instagram, Pinterest, and Twitter. Or, email us at letters@cookinglight.com. SUBSCRIBERS If the Post Office alerts us that your magazine is undeliverable, we have no further obligation unless we receive a corrected address within two years. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. MAILING LIST We make a portion of our mailing list available to reputable firms. If you would prefer that we not include your name, please call 800-336-0125. CUSTOMER SERVICE For change of address, payment, and other subscription questions, call 800-336-0125 or go to cookinglight.com/custsvc. SUBSCRIPTIONS & CUSTOMER SERVICE Web: cookinglight.com/custsvc Phone: 800-336-0125. COOKING LIGHT BOOKS 800-765-6400. COPYRIGHT PERMISSION 205-445-6047. EDITORIAL OFFICE For questions or comments, go to cookinglight.com/contact-us or write to 4100 Old Montgomery Highway, Birmingham, AL 35209.

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Trending content courtesy of our sister brand TIME

PHOTOGRAPHY (CLOCKWISE FROM TOP LEFT): GREG DUPREE, JENNIFER CAUSEY, COURTESY OF SHAHLA RASHID

DEC. 2017


What’s Fresh Now

DEC. 2017

PHOTOGRAPHY: JENNIFER CAUSEY; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: AUDREY DAVIS

2017’s Most Giftable Cookbooks

Recipe Collections for Cooks You Love We curated this year’s best new cookbooks to bring you a selection guaranteed to please the cooks in your life, whether they’re veggie lovers, weeknight warriors, budding mixologists, perennial partygoers, or hard-core cheese fiends. 11


What’s Fresh Now 2017’s Most Giftable Cookbooks

For Veggie-Centric Cooks On Vegetables BY JEREMY FOX

The new book from “vegetable whisperer” Jeremy Fox spotlights his incredible plant-based cooking and shares tips for pulling off the trickier dishes. The esteemed California chef isn’t vegetarian and isn’t trying to convert anyone, but his book just might anyway. (Phaidon, 320 pages, $50)

Sweet Potatoes BY MARY-FRANCES HECK

You’ll learn so many cool ways to use sweet potatoes (hello, Sweet Potato Cinnamon Rolls!). They’re a healthy cook’s go-to coldweather comfort starch, and Heck shows off their versatility with 60 recipes. (Clarkson Potter, 144 pages, $17)

Power Vegetables! BY PETER MEEHAN AND THE EDITORS OF LUCKY PEACH

This came out last year, but it’s a must: Those simple veggie sides you always need are all here, plus starters and entrées. The “Power Pantry” chapter is an invaluable guide to 12 ethnic market items guaranteed to elevate your cooking. (Clarkson Potter, 272 pages, $35)

Share This

Marinated Olives Active: 15 min. Total: 2 hr. 15 min. This recipe from Elizabeth Heiskell’s What Can I Bring? is easy to tote to holiday cocktail or dinner parties. 1 orange 1 lemon ¼ cup extra-virgin olive oil 2 tsp. red wine vinegar 5 bay leaves 4 garlic cloves 2 thyme sprigs 1 rosemary sprig 4 cups mixed black and green olives, pitted 1. Cut 3 (¼-inch-thick) slices

from the orange; set aside. Squeeze the juice from the remaining orange to equal 3 tablespoons. Cut 3 (¼-inchthick) slices from the lemon;

12

set aside. Squeeze the juice from the remaining lemon to equal 1½ tablespoons. 2. Stir together the olive oil, vinegar, bay leaves, garlic, lemon juice, and orange juice in a small saucepan; cook over medium-low until just warmed, about 10 minutes. Remove from heat. Add the reserved lemon and orange slices, thyme, and rosemary. Let stand 20 minutes. 3. Place the olives in a wide-

mouthed 1-quart jar. Pour the citrus-herb mixture over the olives. Cover with a tightfitting lid, and chill 2 hours. Shake the jar to redistribute seasonings before serving. Store in the refrigerator up to 2 weeks. SERVES 32 (serving size: 2 Tbsp.) Calories 36; Fat 4g (sat 1g, unsat 3g); Protein 0g; Carb 1g; Fiber 1g; Sugars 0g; Sodium 124mg; Calc 2% DV; Potassium 0% DV

FOR COOKS WHO’VE BEEN ASKED TO BRING A DISH Elizabeth Heiskell’s What Can I Bring? has you covered for everything from potlucks and road trips to tailgates, baby showers, and dinner parties. Many of the Mississippi native’s dishes have deep Dixie roots, but classics such as Quiche Lorraine, Chicken Enchiladas, and Homemade Granola will find favor anywhere. (Oxmoor House, 272 pages, $30)

By Tim Cebula

PHOTOGRAPHY (BOOKS): KELSEY HANSEN; RECIPE REPRINTED FROM WHAT CAN I BRING? WITH PERMISSION FROM OXMOOR HOUSE

DEC. 2017


PEPPERMINT BARK COOKIES AND CREAM CHEESECAKE Prep Time: 30 min. | Total Time: 6 hours 35 min. | Makes: 16 servings (incl. refrigerating)

W H AT YO U N E ED 30 OREO Cookies, divided 1 Tbsp. butter or margarine, melted 35 starlight mints, divided 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened 1 cup sugar 4 eggs 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate 2 oz. BAKER'S White Chocolate

MAKE IT HEAT oven to 325°F. USE pulsing action of food processor to process 18 cookies until finely ground. Add butter; mix well. Press onto bottom of 9-inch springform pan. Bake 10 min. CRUSH 30 mints, then chop 10 of remaining cookies. Beat cream cheese and sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in crushed mints and chopped cookies. Pour over crust. BAKE 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. MEANWHILE, crush remaining mints, then chop remaining cookies. Cover baking sheet with parchment. Melt chocolates separately as directed on packages. Spread semi-sweet chocolate into thin layer on prepared baking sheet; top with tablespoonfuls of the white chocolate. Swirl gently with spoon. Top with crushed mints and chopped cookies. Refrigerate until firm. BREAK chocolate bark into small pieces; sprinkle over cheesecake before serving. Variation: Substitute 3/4 cup crushed candy canes for the starlight mints. Reserve 1 Tbsp. crushed candy for sprinkling over the swirled chocolate bark; stir remaining crushed candy into the cheesecake batter before baking as directed.


What’s Fresh Now 2017’s Most Giftable Cookbooks

DEC. 2017

For Cooks in a Weeknight Rut Smitten Kitchen Every Day

Downtime BY NADINE LEVY REDZEPI

The wife of one of the world’s best chefs (René Redzepi, of Noma fame) is a great cook herself. Recipes include homey dishes such as panseared pork chops or fudgy brownies, all cleverly elevated. (Pam Krauss/ Avery, 304 pages, $35)

For the Cheese Lover

Dinner: Changing the Game BY MELISSA CLARK

With down-to-earth language, The Book of Cheese demystifies and organizes the vast cheese world by a “gateway” method. Celebrated cheese wiz Liz Thorpe starts with broad types you know (mozzarella, Brie, cheddar, etc.) then introduces less familiar but similar cheeses. Her charming bottom-line reviews tout why each cheese is worth trying; for Double Gloucester: “Easy like a Sunday morning.” And she says Brie fans will absolutely lose it over Harbison (above) from Jasper Hill Farm in Vermont: “I dare you not to love it.” (Flatiron Books, 416 pages, $40)

Clark sums up the book thusly: “More flavor, less work.” She knows what you want (starting with an epic chicken chapter) and makes it fresh in every sense. (Clarkson Potter, 399 pages, $35)

For the Serious Mixologist

Jim Meehan’s Manhattan bar, PDT, helped launch the cocktail renaissance. In Meehan’s Bartender Manual (Ten Speed Press, 488 pages, $40), he pours forth tips for pros and amateurs alike, classic cocktail recipes, and a rundown of bar tools. (His fave corkscrew, left: Aldo Sohm Laguiole, $220, aldosohm.com.) 14

PHOTOGRAPHY (BOOKS AND CORKSCREW): KELSEY HANSEN

BY DEB PERELMAN

Perelman’s blog helps you solve the weeknight dinner dilemma— and now her book does, too. Must make: the four-ingredient One-Pan Farro with Tomatoes. (Knopf, 352 pages, $35)


Holiday Party

Holiday Movie

Find us in the deli

Fancy. BUT NOT TOO Fancy. TM


EASIER THAN EXPLAINING SOCIAL MEDIA TO GRANDMA.

THE STUFF THANKSGIVING IS MADE OF


Dinner Tonight

DEC. 2017

PHOTOGRAPHY: GREG DUPREE; FOOD ST YLING: EMILY NABORS HALL; PROP ST YLING: THOM DRIVER

Speedy stews, healthy casseroles, greens, and whole grains are welcome in between the many feasts of the holiday season. Enjoy a cheesy pasta bake, roast pork, squash soup, and more.

QUICK, HEARTY LENTIL CAKES A food processor brings these cakes together in minutes. Find the recipe on page 18.

Recipe by Deb Wise

17


Dinner Tonight Weeknight Mains

DEC. 2017

Lentil Cakes with Mint Yogurt Active: 30 min. Total: 30 min. 2½ ½ 1 ¾ 2 1 ½ 2 1 2 2 ¾ 2 2 3

Tbsp. olive oil, divided cup chopped yellow onion Tbsp. minced garlic cup old-fashioned rolled oats Tbsp. red wine vinegar, divided tsp. kosher salt, divided tsp. black pepper large eggs (17.6-oz.) pkg. steamed brown lentils (such as Melissa’s) cups packed baby arugula cups packed baby spinach cup plain whole-milk Greek yogurt Tbsp. fresh lemon juice Tbsp. finely chopped fresh mint Tbsp. chopped unsalted pistachios

1. Heat 1½ teaspoons oil in a large non-

stick skillet over medium. Add onion and garlic; sauté 3 minutes. Place onion mixture, oats, 1 tablespoon vinegar, ¾ teaspoon salt, pepper, eggs, and lentils in a food processor; pulse 3 to 4 times. Shape mixture into 12 patties. 2. Heat 1½ teaspoons oil in pan over

medium-high. Add 6 patties to pan; cook 2 minutes on each side. Remove from pan. Repeat with 1½ teaspoons oil and remaining 6 patties. 3. Combine remaining 1 tablespoon

vinegar and remaining 1 tablespoon oil in a large bowl, stirring with a whisk. Add arugula and spinach; toss. 4. Combine remaining ¼ teaspoon

salt, yogurt, juice, and mint in a bowl. Divide arugula mixture among 4 plates; top each serving with 3 patties and 2 tablespoons yogurt mixture. Sprinkle evenly with pistachios. SERVES 4 Calories 413; Fat 18g (sat 4g, unsat

13g); Protein 23g; Carb 43g; Fiber 13g; Sugars 6g (added sugars 0g); Sodium 552mg; Calc 15% DV; Potassium 25% DV

18

Miso-Ginger Noodle Bowls Use miso to enrich broths, marinades, or salad dressings, keeping in mind that a little goes a long way. Look for it in the refrigerated section with the soy products. Active: 40 min. Total: 40 min. 3 center-cut bacon slices, chopped 8 cups stemmed, sliced collard greens or kale 3 garlic cloves, sliced 1 Tbsp. canola oil 1 (6-oz.) pkg. shiitake mushroom caps, sliced 2 Tbsp. white miso paste 2 tsp. grated peeled fresh ginger 4 cups unsalted chicken stock 4 large eggs in shells, rinsed 4 oz. dried flat brown rice noodles (such as Annie Chun’s Pad Thai noodles) 1 cup matchstick-cut carrot 1. Heat bacon in a large saucepan over

medium-high; cook 5 minutes or until crisp. Add greens and garlic; sauté 6 minutes. Place greens in a bowl; keep warm.

2. Heat oil in pan over medium-high. Add

mushrooms; cook 3 minutes or until slightly softened. Stir in miso and ginger; cook 30 seconds, stirring constantly. Add stock; bring to a boil. 3. Reduce heat to medium. Add eggs in

shells; cover and cook 7 minutes. Remove eggs from pan with a slotted spoon; plunge into ice water. Let stand 3 minutes; drain. Peel and halve eggs. 4. Bring soup to a boil. Add noodles; cook 2 minutes or until tender. Divide stock mixture evenly among 4 bowls; top evenly with greens, eggs, and carrots. SERVES 4 (serving size: 1 cup soup, 1⁄2 cup greens, 1 egg, and 1⁄4 cup carrots) Calories 304; Fat 11g (sat 3g, unsat 6g); Protein 18g; Carb 36g; Fiber 6g; Sugars 6g (added sugars 0g); Sodium 542mg; Calc 21% DV; Potassium 13% DV

Recipe by Robin Bashinksy


1

Toyota Safety Sense™ is now standard on many new Toyotas.

The road can be unpredictable. That’s why many new Toyotas, including the first-ever Toyota C-HR, come with a suite of active safety features at no extra charge, including Pre-Collision System (PCS)2, Lane Departure Alert (LDA)3 and other innovations. Toyota Safety Sense™ (TSS). Designed for safety.

Prototype shown with options. Production model will vary. 1. Drivers are responsible for their own safe driving. Always pay attention to your surroundings and drive safely. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 2. The TSS Pre-Collision System is designed to help avoid or reduce the crash speed and damage in certain frontal collisions only. It is not a substitute for safe and attentive driving. System effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. 3. Lane Departure Alert is designed to read visible lane markers under certain conditions, and provide visual and audible alerts when lane departure is detected. It is not a collision-avoidance system or a substitute for safe and attentive driving. Effectiveness is dependent on many factors including road, weather and vehicle conditions. See Owner’s Manual for additional limitations and details. ©2017 Toyota Motor Sales, U.S.A., Inc.


Dinner Tonight Weeknight Mains

STAFF FAVE

Active: 25 min. Total: 25 min. 4 large eggs in shells, refrigerator cold 1 lb. lacinato kale, stemmed and chopped 2 Tbsp. fresh lemon juice, divided 1 Tbsp. olive oil ¼ cup canola mayonnaise 2 Tbsp. water ¼ tsp. kosher salt ½ tsp. black pepper 2 garlic cloves, grated 1 oz. Parmesan cheese, grated and divided (about ¼ cup) Cooking spray ½ large red onion, cut into 4 wedges 1½ oz. whole-wheat French bread baguette, cut into 8 thin slices 1. Bring a large saucepan filled with

water to a boil. Carefully add eggs; cook 7 minutes. Plunge eggs into a bowl filled with ice water; let stand 3 minutes. Peel and halve. 2. Combine kale, 1 tablespoon juice,

and oil in a large bowl; massage by squeezing and tossing the kale mixture 1 minute or until slightly wilted. 3. Combine remaining 1 tablespoon juice, mayonnaise, 2 tablespoons water, salt, pepper, and garlic in a bowl. Stir in 2 tablespoons cheese. Add mayonnaise mixture to kale mixture; toss.

Creamy Kale Caesar Salad with Soft-Boiled Eggs A quick massage tenderizes hearty lacinato kale leaves so that they absorb more of the creamy dressing. Start with refrigerator-cold eggs so the yolks cook to a deliciously jammy texture. 3 WAYS TO:

SPEED UP A KALE SALAD 20

1. While the water comes to a boil, prep all the other elements for the dish: Stem and chop kale, grate the cheese and garlic, and slice the bread.

2. Squeeze the kale for just a minute to soften the leaves far faster than marinating would. The slightly wilted greens will be easier to eat.

3. Reach for a grill pan to cook the onion and toast the bread; the stovetop pan heats up more quickly than the oven or broiler does.

4. Heat a grill pan over medium-high. Coat pan with cooking spray. Add onion and bread slices to pan; cook onion 4 minutes on each side and bread 2 minutes on each side. Separate onion wedges into pieces, if desired. 5. Divide kale mixture among 4 bowls. Top evenly with egg halves, red onion, bread, and remaining cheese. SERVES 4 (serving size: 3 cups kale mixture, 1 egg, and 2 bread slices) Calories 316; Fat 22g (sat 4g, unsat 17g); Protein 13g; Carb 20g; Fiber 3g; Sugars 1g (added sugars 0g); Sodium 503mg; Calc 28% DV; Potassium 3% DV

Recipe by Emily Nabors Hall


They’re the originators of “puppy love.”

Because dogs are more. Let’s treat them that way. ©/TM/® Big Heart Pet, Inc.


Dinner Tonight Weeknight Mains

DEC. 2017

MADRAS CURRY Earthy Madras curry powder has a bit more heat than regular curry powder, though either can be used here. For extra kick, add a dash of ground red pepper to the soup.

Curried Butternut Squash and Apple Soup Winter squash is high in vitamin A, important for vision and bone health. Frozen, precooked squash saves time here. You can also roast a 2-pound peeled, diced butternut squash instead—do this a day ahead so the soup is quick to prepare the next night. Active: 20 min. Total: 25 min. 1 Tbsp. unsalted butter 1 Tbsp. olive oil 1 medium leek, chopped (about 1 cup) 1 cup peeled, chopped Golden Delicious apple 1 Tbsp. Madras curry powder ½ cup dry white wine 3 (10-oz.) pkg. frozen cooked butternut squash, thawed 4 cups unsalted chicken stock 2 Tbsp. pure maple syrup 1½ Tbsp. apple cider vinegar ¾ tsp. kosher salt ½ tsp. black pepper

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¾ cup plain 2% reduced-fat Greek yogurt 2 Tbsp. water ½ cup julienne-cut Golden Delicious apple 1. Heat butter and oil in a large Dutch oven

over medium until butter melts. Add leek and chopped apple; cook 6 minutes, stirring occasionally. Stir in curry powder; cook 1 minute. Increase heat to mediumhigh. Add wine; cook 2 minutes or until liquid is reduced and slightly syrupy, stirring to scrape up browned bits. Add squash and stock to pan; bring to a boil. Reduce heat to medium-low, cover, and simmer 8 minutes or until apple and squash are very tender.

2. Place half of the squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Cover opening in lid with a kitchen towel (to avoid splatters); blend until smooth. Repeat procedure with remaining half of squash mixture. Return soup to pan; stir in maple syrup, vinegar, salt, and pepper. Combine yogurt and 2 tablespoons water in a bowl. Divide soup among 4 bowls; top with yogurt mixture and julienne-cut apple. SERVES 4 (serving size: 2 cups soup, 3 Tbsp. yogurt, and 2 Tbsp. apple) Calories 322; Fat 8g (sat 3g, unsat 4g); Protein 13g; Carb 51g; Fiber 5g; Sugars 20g (added sugars 6g); Sodium 519mg; Calc 14% DV; Potassium 17% DV

Recipe by Julia Levy


Dinner Tonight Weeknight Mains

DEC. 2017

Active: 40 min. Total: 40 min. 6 oz. uncooked whole-wheat penne pasta 2 cups stemmed chopped kale (about 2 oz.) 1½ Tbsp. olive oil 2 (6-oz.) skinless, boneless chicken breasts, cut into bite-size pieces ½ tsp. black pepper ¼ tsp. kosher salt 2 cups fat-free milk 2 Tbsp. all-purpose flour 2 oz. Parmesan cheese, grated and divided (about ½ cup) ½ cup chopped shallot 1 tsp. grated lemon rind 1 Tbsp. fresh lemon juice Cooking spray 2 oz. preshredded part-skim mozzarella cheese (about ¾ cup) 1½ Tbsp. whole-wheat panko (Japanese breadcrumbs) 1. Preheat oven to 400°F. 2. Bring a large saucepan filled with water to a boil. Add pasta; cook 6 minutes. Add kale; cook 2 minutes or until pasta is al dente. Drain. Place pasta mixture in a large bowl. 3. Heat oil in a large nonstick skillet

over medium-high. Sprinkle chicken with pepper and salt. Add to pan; cook 8 minutes or until done. Add chicken to pasta mixture (do not wipe out pan).

Chicken-and-Kale Alfredo Bake Whole-grain pasta holds up nicely throughout boiling and baking and gives you twice as much fiber per serving as white pasta; opt for a short, ridged shape like penne to catch all the sauce and cheese. 3 WAYS TO:

SPEED UP A PASTA BAKE

24

1. To quickly remove the stems from the kale, pinch each leaf at the bottom (the wide part of the stem) and slide upward, like zipping a jacket.

2. Cook all the elements separately (boil the pasta, wilt the kale, and cook the chicken). Then the oven’s only job is to meld flavors and melt cheese.

3. Adding flour to the sauce will help it thicken in just 2 minutes, no need to reduce, reduce, reduce. Stir often to make sure the sauce doesn’t scorch.

4. Combine milk, flour, and ¼ cup Parmesan cheese in a bowl. Heat pan over medium. Add shallot to drippings in pan; cook 2 minutes. Stir in rind and juice; cook 1 minute. Add milk mixture; bring to a boil. Cook 2 minutes or until thickened. Add milk mixture to pasta mixture; toss to coat. 5. Spoon pasta mixture into a 2-quart

glass or ceramic baking dish coated with cooking spray. Sprinkle with remaining ¼ cup Parmesan, mozzarella, and panko. Bake at 400°F for 10 minutes or until browned. SERVES 4 (serving size: about 2 cups) Calories 463; Fat 15g (sat 5g, unsat 8g); Protein 38g; Carb 49g; Fiber 6g; Sugars 8g (added sugars 0g); Sodium 561mg; Calc 42% DV; Potassium 18% DV

Recipe by Deb Wise


PREPARED FOR A LONGER RETIREMENT? THE EXPERIMENT THAT GOT COUPLES TALKING.

We’re living longer, which is great. But it means we could be underestimating how much money we’ll need in retirement. The bigger concern? Most of us aren’t talking about it. So we invited couples to guess how much money they’ll need in retirement using our interactive walkway. It turned out that most couples weren’t on the same page and fell short of the average length of retirement. They walked away from our experiment with an important new perspective—because we’re living longer, we need to start planning for longer. A good place to start? Planning for income that lasts all our years in retirement.

FOR MORE INFORMATION, GO TO PRUDENTIAL.COM.

RETIREMENT

|

INVESTMENTS

|

INSURANCE

© 2017 PRUDENTIAL FINANCIAL, INC., NEWARK, NJ, USA. ALL RIGHTS RESERVED. 0309529-00001-00


Dinner Tonight 4 Go-with-Anything Sides BACON-AND-APPLE BRAISED CABBAGE We add sweet (brown sugar) and tangy (sherry vinegar) flavors toward the end of braising so they stand out in the finished dish. Serve with roast pork or braised beef.

DEC. 2017

Cook 2 chopped bacon slices in a saucepan over medium 5 minutes. Add 1 tsp. fennel seeds; cook 30 seconds. Add 6 cups chopped red cabbage and ½ cup water; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Stir in 2 cups chopped peeled Fuji apple, 3 Tbsp. sherry vinegar, 2 tsp. light brown sugar, ¾ tsp. black pepper, and ⅛ tsp. kosher salt. Cover and simmer 5 minutes. Stir in 1½ tsp. unsalted butter.

MAPLE-BUTTERNUT PUREE Carotene-rich butternut squash gives this starchy mash a healthy boost. A food processor will get the mixture silky smooth. Pair with any seared or roasted protein.

Bring a large saucepan filled with water to a boil. Add 4 cups cubed peeled butternut squash; cook 10 minutes or until tender. Drain. Place squash in a food processor with 2 Tbsp. pure maple syrup, 1 Tbsp. unsalted butter, 1 tsp. grated peeled fresh ginger, ⅝ tsp. kosher salt, ½ tsp. black pepper, and 1 grated garlic clove; process until smooth. Top with 4 tsp. roasted unsalted pumpkin seed kernels. SERVES 4 (serving size: 2⁄3 cup) Calories 130; Fat 4g (sat 2g, unsat 1g); Protein 2g; Carb 24g; Fiber 3g; Sugars 9g (added sugars 6g); Sodium 323mg; Calc 8% DV; Potassium 15% DV

WARM POTATO AND PANCETTA SALAD Buttery, thin-skinned fingerlings cook quickly, and prediced pancetta (such as Boar’s Head) saves prep time. Serve with a greens-stuffed omelet or seared fish fillets.

Preheat oven to 450°F. Combine 1 Tbsp. olive oil, ¼ tsp. kosher salt, ¼ tsp. black pepper, and 1 lb. halved fingerling potatoes on a baking sheet. Bake at 450°F for 20 minutes. Cook ⅓ cup diced pancetta in a skillet over medium 5 minutes. Add ⅔ cup sliced red onion; cook 2 minutes. Stir in 2 Tbsp. red wine vinegar, 1 Tbsp. olive oil, and 2 tsp. grainy Dijon mustard. Add pancetta mixture, 2 Tbsp. chopped chives, and 1 Tbsp. chopped tarragon to potatoes. SERVES 4 (serving size: 1 cup) Calories 210; Fat 11g (sat 3g, unsat 6g); Protein 4g; Carb 22g; Fiber 3g; Sugars 2g (added sugars 0g); Sodium 335mg; Calc 2% DV; Potassium 1% DV

KALE, FARRO, AND FETA SALAD This satisfying winter salad is full of texture and color. Pair with roasted chicken thighs or as a side for pureed veggie soup. Top leftovers with cooked chicken and diced apple for tomorrow’s lunch.

Combine 2 Tbsp. extra-virgin olive oil, 1½ Tbsp. apple cider vinegar, 1 Tbsp. honey, ⅜ tsp. kosher salt, and ½ tsp. black pepper in a small bowl. Add 2 cups stemmed, thinly sliced lacinato kale; ¼ cup sliced shallot; and 1 (8.5-oz.) pkg. precooked farro, heated according to microwave directions, to oil mixture; toss. Top with 1 tsp. chopped fresh mint and 2 oz. crumbled feta cheese. SERVES 4 (serving size: 11⁄4 cups) Calories 183; Fat 11g (sat 3g, unsat 7g); Protein 5g; Carb 21g; Fiber 3g; Sugars 6g (added sugars 4g); Sodium 315mg; Calc 9% DV; Potassium 3% DV

26

Recipes by Marianne Williams

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: THOM DRIVER

SERVES 4 (serving size: 3⁄4 cup) Calories 108; Fat 3g (sat 1g, unsat 1g); Protein 3g; Carb 19g; Fiber 4g; Sugars 13g (added sugars 2g); Sodium 139mg; Calc 6% DV; Potassium 9% DV


PHOTOGRAPHY: GREG DUPREE; FOOD ST YLING: TORIE COX; PROP ST YLING: CLAIRE SPOLLEN

Dinner Tonight Weeknight Mains

“AHHHH, THE SWEET LIFE.”

Roasted Salmon with Oranges, Beets, and Carrots One large fillet will stay moist at the higher oven temp. For individual fillets, bake at 400°F for 10 minutes and roast the veg separately for 15 minutes. Active: 8 min. Total: 30 min. 1 2 1 1 1 1 1 2 1 1 ½ 2 2

(1½-lb.) salmon fillet blood oranges, cut into 8 wedges navel orange, cut into 8 wedges small red onion, cut into thin wedges medium-size golden beet, cut into ⅛-in.-thick slices small Chioggia beet, cut into ⅛-in.-thick slices large carrot, cut into ⅛-in.-thick slices Tbsp. olive oil tsp. fennel seeds, crushed tsp. kosher salt tsp. black pepper Tbsp. fresh lemon juice tsp. chopped fresh tarragon

Recipe by Julia Levy

1. Preheat oven to 450°F. 2. Pat fish dry with paper towels. Place fish in the center of a rimmed baking sheet lined with parchment paper. Arrange oranges, onion, beets, and carrot around fish. Combine oil, fennel seeds, salt, and pepper in a bowl; drizzle oil mixture over fish and vegetable mixture. 3. Bake at 450°F for 10 to 12 minutes

or until fish flakes easily when tested with a fork. Sprinkle juice and tarragon over fish and vegetable mixture. SERVES 4 (serving size: 41⁄2 oz. fish and about 1 cup vegetable mixture) Calories 390; Fat 17g (sat 3g, unsat 12g); Protein 38g; Carb 21g; Fiber 5g; Sugars 14g (added sugars 0g); Sodium 606mg; Calc 9% DV; Potassium 25% DV

29

FROSTED SWEET.

CRUNCHY WHEAT. FEED YOUR

INNER KID ®, TM, © 2017 Kellogg NA Co.


Dinner Tonight 20-Minute Mains

Orange, Tofu, and Bell Pepper Stir-Fry Cornstarch helps the tofu crisp without needing lots of oil. Have every element at the ready before you cook, as the stir-fry comes together quickly. Active: 20 min. Total: 20 min.

FROSTED SWEET.

CRUNCHY WHEAT. FEED YOUR

INNER KID Ž, TM, Š 2017 Kellogg NA Co.

Ÿ cup canola oil, divided 5 Tbsp. cornstarch, divided 1 (14-oz.) pkg. extra-firm waterpacked tofu, drained and cut into ž-in. cubes ½ cup fresh orange juice 1 cup thinly sliced yellow onion 1 cup sliced green bell pepper 1 cup sliced red bell pepper 1 Tbsp. thinly sliced garlic ½ tsp. grated orange rind ½ tsp. crushed red pepper 3 Tbsp. reduced-sodium soy sauce 1 Tbsp. unseasoned rice vinegar 1 tsp. light brown sugar ½ tsp. kosher salt 2 (8.8-oz) pkg. precooked brown rice (such as Uncle Ben’s) 2 Tbsp. chopped fresh cilantro

30

1. Heat 3 tablespoons oil in a large

nonstick skillet over medium-high. Combine Âź cup cornstarch and tofu in a bowl; toss. Add tofu to pan; cook 8 minutes or until golden brown. Remove from pan. 2. Combine remaining 1 tablespoon

cornstarch and orange juice in a small bowl. Heat remaining 1 tablespoon oil in pan over medium-high. Add onion and bell peppers; cook 5 minutes. Add garlic, orange rind, and crushed red pepper; cook 1 minute. Add juice mixture, soy sauce, vinegar, sugar, and salt; bring to a boil. Stir in tofu. Place ½ cup rice on each of 4 plates; top each serving with ž cup tofu mixture. Sprinkle evenly with cilantro. SERVES 4 Calories 488; Fat 22g (sat 2g, unsat 20g); Protein 17g; Carb 59g; Fiber 6g; Sugars 8g (added sugars 1g); Sodium 695mg; Calc 10% DV; Potassium 1% DV

Recipes by Julia Levy

PHOTOGRAPHY: GREG DUPREE; FOOD ST YLING: EMILY NABORS HALL; PROP ST YLING: THOM DRIVER

ĹŞ<(367,//&581&+<ĹŤ


Dinner Tonight 20-Minute Mains

ĹŞ<28*8(66(',7 67,//&581&+<ĹŤ

Coriander-Crusted Pork Tenderloin with Roasted Potatoes Coarsely ground spices make a lovely crust on pork tenderloin. Coat and sear the pork while the oven preheats, and make the yogurt sauce while it roasts. Active: 20 min. Total: 20 min. 1 1 1 1 1 3 1 ½ 2 ½ 1

Tbsp. black peppercorns Tbsp. coriander seeds tsp. kosher salt, divided Tbsp. Dijon mustard (1-lb.) pork tenderloin, trimmed Tbsp. olive oil, divided lb. refrigerated potato wedges (such as Simply Potatoes) cup plain whole-milk yogurt (not Greek-style) Tbsp. chopped fresh cilantro tsp. grated lime rind tsp. fresh lime juice

1. Preheat oven to 475°F. 2. Crush peppercorns and coriander

seeds with a mortar and pestle or small heavy skillet until coarsely ground. Combine with ž teaspoon salt in a small bowl. Spread mustard evenly over pork; coat with spice mixture.

3. Heat 2 tablespoons oil in a large

nonstick skillet over medium-high. Add pork; cook 5 minutes, turning to brown on all sides. Place pork and potatoes on a parchment paperâ&#x20AC;&#x201C;lined baking sheet; drizzle with drippings from skillet. Bake at 475°F for 10 to 12 minutes or until a meat thermometer inserted in center of pork registers 145°F. Let pork stand 5 minutes. Cut across the grain into slices. 4. Combine remaining Âź teaspoon

salt, remaining 1 tablespoon oil, yogurt, cilantro, rind, and juice in a bowl; serve with pork and potatoes. SERVES 4 (serving size: 3 oz. pork, 3â &#x201E;4 cup potatoes, and 2 Tbsp. sauce) Calories 342; Fat 15g (sat 3g, unsat 10g); Protein 26g; Carb 22g; Fiber 3g; Sugars 3g (added sugars 0g); Sodium 683mg; Calc 8% DV; Potassium 24% DV

31

FROSTED SWEET.

CRUNCHY WHEAT. FEED YOUR

INNER KID Ž, TM, Š 2017 Kellogg NA Co.


Dinner Tonight 20-Minute Mains

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Apricot-Sage Chicken with Carrots Much more than a spread for toast, tart-sweet apricot preserves balance the pungent mustard in the sauce and give everything a glossy coat. Active: 20 min. Total: 20 min. 1 Tbsp. olive oil 4 (4-oz.) skinless, boneless chicken thighs ž tsp. kosher salt, divided ž tsp. black pepper, divided ½ cup unsalted chicken stock Ÿ cup apricot preserves 1 Tbsp. Dijon mustard 2 cups thinly diagonally sliced carrots 4 tsp. finely chopped fresh sage, divided 1 Tbsp. thinly sliced garlic 2 Tbsp. unsalted butter 1. Heat olive oil in a large skillet over

medium-high. Sprinkle chicken with ½ teaspoon salt and ½ teaspoon pepper. Add chicken to pan; cook 3 min-

32

utes per side or until browned (chicken will not be cooked through). Remove chicken from pan (do not wipe out pan). 2. Combine stock, apricot preserves,

and mustard in a bowl, stirring with a whisk. Add carrots, 1 tablespoon sage, and garlic to pan; sautĂŠ 4 minutes. Add apricot mixture and chicken to pan; reduce heat to medium, cover, and cook 8 minutes or until chicken is done. Remove pan from heat. Place chicken and carrots on a platter. Add remaining Âź teaspoon salt, remaining Âź teaspoon pepper, and butter to pan, swirling until butter melts. Spoon pan sauce over chicken; sprinkle with remaining 1 teaspoon sage. SERVES 4 (serving size: 1 chicken thigh, 1â &#x201E;2 cup carrots, and 3 Tbsp. sauce) Calories 313; Fat 14g (sat 5g, unsat 8g); Protein 24g; Carb 22g; Fiber 3g; Sugars 13g (added sugars 5g); Sodium 642mg; Calc 6% DV; Potassium 17% DV

Recipe by Julia Levy


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Dinner Tonight 1 Ingredient, 3 Sides

DEC. 2017

3

Ways to Use Couscous Israeli (pearl) couscous is a fun alternative to rice. Try it in salads, stir into soups, or toast the pasta pebbles in a little oil and simmer for a pilaf-style side.

Add the dried cherries to the cooking liquid with the couscous so they can plump, soften, and flavor the grains. 1. Bring 1¼ cups water to

a boil in a small saucepan; stir in ¾ cup uncooked whole-wheat Israeli couscous and 3 Tbsp. chopped dried cherries. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. 2. Place couscous mixture

in a bowl. Heat 1½ tsp. extra-virgin olive oil in a medium skillet over medium-high. Add 1 cup thinly sliced leek; sauté 5 minutes. Add leek mixture, 2 Tbsp. white wine vinegar, 1 Tbsp. extra-virgin olive oil, ⅝ tsp. kosher salt, and ¼ tsp. black pepper to couscous; toss. Sprinkle with 3 Tbsp. chopped toasted walnuts. SERVES 4 (serving size: about 1 cup) Calories 232; Fat 9g (sat 1g, unsat 8g); Protein 5g; Carb 34g; Fiber 3g; Sugars 6g (added sugars 3g); Sodium 306mg; Calc 2% DV; Potassium 3% DV

GOLDEN RAISIN– CHARRED RADICCHIO COUSCOUS

This vibrant side is a fun play on the classic arugula, pear, and walnut salad. Use a red pear for a pop of color. 1. Bring 2 cups water to a

Searing the radicchio until lightly charred helps to mellow its bitter edge and adds smokiness to the couscous. 1. Bring 1½ cups water to

a boil in a small saucepan; stir in ¾ cup uncooked whole-wheat Israeli couscous and ¼ cup golden raisins. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Place couscous mixture in a bowl. 2. Heat 1 Tbsp. extravirgin olive oil in a cast-iron skillet over medium-high. Add 1 head radicchio, cut lengthwise into quarters, to pan; cook 5 minutes, turning to brown on all sides. Remove from pan; finely chop. Add radicchio, 2 Tbsp. finely grated Parmesan cheese, 1 Tbsp. extra-virgin olive oil, 1 Tbsp. apple cider vinegar, ½ tsp. kosher salt, and ¼ tsp. black pepper to couscous mixture; toss.

boil in a small saucepan; stir in ¾ cup uncooked whole-wheat Israeli couscous. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. 2. Place couscous in a

bowl. Place 2 packed cups baby arugula, 2 Tbsp. olive oil, 2 Tbsp. fresh lemon juice, ⅝ tsp. kosher salt, ½ tsp. sugar, ¼ tsp. black pepper, and 1 smashed garlic clove in a food processor; process until smooth. Add pesto, 2 Tbsp. chopped toasted walnuts, and 1 chopped ripe Anjou pear to couscous; toss. Sprinkle with 2 Tbsp. chopped toasted walnuts. SERVES 4 (serving size: about 1 cup) Calories 255; Fat 12g (sat 1g, unsat 10g); Protein 5g; Carb 34g; Fiber 4g; Sugars 6g (added sugars 1g); Sodium 305mg; Calc 4% DV; Potassium 4% DV

SERVES 4 (serving size: 1 cup) Calories 226; Fat 8g (sat 1g, unsat 6g); Protein 6g; Carb 34g; Fiber 3g; Sugars 6g (added sugars 0g); Sodium 298mg; Calc 5% DV; Potassium 8% DV

34

Recipes by Marianne Williams

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: THOM DRIVER

PEAR-AND-PESTO COUSCOUS

CHERRY-AND-LEEK COUSCOUS


Dinner Tonight Cooking Light Diet

DEC. 2017

SPECIAL OFFER

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: EMILY NABORS HALL; PROP ST YLING: THOM DRIVER

Make this speedy recipe part of your personalized Cooking Light Diet meal plan: Use code DEC17 at diet.cooking light.com/dec17 to get 20% off.

Roasted Vegetable Plate with Herbed Dressing This filling plate of seasonal veggies will help you stick to your calorie goal in winter months when holiday braises, hearty stews, and centerpiece roasts tend to take over. You can easily change up the vegetables depending on what’s available. Active: 20 min. Total: 30 min. 1 cup chopped peeled sweet potato (about 1 small) ¼ cup olive oil, divided 1 tsp. grated lemon rind ⅝ tsp. kosher salt, divided ½ tsp. freshly ground black pepper 8 oz. Brussels sprouts, trimmed and halved 1 oz. Parmesan cheese, grated and divided (about ¼ cup) 2 large shallots, quartered lengthwise 1 (10-oz.) pkg. cauliflower florets

Recipe by Callie Nash

2 2 1 3

Tbsp. chopped fresh tarragon Tbsp. white wine vinegar (5-oz.) pkg. baby arugula Tbsp. chopped almonds, toasted

1. Preheat oven to 500°F. Place a rimmed

baking sheet in oven (leave pan in oven while it preheats). 2. Combine sweet potato, 2 tablespoons

oil, rind, ⅜ teaspoon salt, pepper, Brussels sprouts, 2 tablespoons Parmesan cheese, shallots, and cauliflower in a bowl. Spread potato mixture on preheated pan; bake at 500°F for 15 minutes or until golden brown.

3. Combine remaining 2 tablespoons oil,

remaining ¼ teaspoon salt, tarragon, and vinegar in a large bowl. Add arugula; toss to coat. Divide arugula mixture among 4 plates. Top evenly with vegetable mixture, remaining 2 tablespoons Parmesan cheese, and almonds. SERVES 4 (serving size: about 11⁄2 cups) Calories 290; Fat 19g (sat 3g, unsat 15g); Protein 9g; Carb 24g; Fiber 6g; Sugars 5g (added sugars 0g); Sodium 482mg; Calc 20% DV; Potassium 18% DV

37


MAPLE-BACONTARRAGON DRESSING To avoid splatters, remove the pan from the heat first, then carefully add the liquid. You can sub fresh rosemary or thyme for the tarragon. Spoon this sauce over simply baked chicken breasts for an impressive main.

HORSERADISH-DILL SOUR CREAM SAUCE While too pungent to eat on its own, prepared horseradish sings in a rich sour cream sauce. It’s also tasty stirred into a cheese sauce or a creamy coleslaw. Dollop the sauce over seared steak or salmon, or serve with roasted potato wedges.

PEPPERED GRAVY This quick, easy gravy delivers rich flavor without any need for pan drippings. Cooking the flour (before adding the stock) adds a slight toasty note. Serve the sauce over roast chicken or pork, or use it to perk up leftover turkey or a store-bought rotisserie chicken.

CITRUS-CILANTRO SALSA We section all the citrus, including a lime, and chop the flesh for juicy bits that burst with freshness. Serve the salsa over seared salmon, halibut, or shrimp, or tuck into fish or shrimp tacos for a next-level dinner.

38

DEC. 2017

Cook 2 bacon slices in a skillet over medium-high until crisp. Remove bacon from pan; finely chop. Remove pan from heat. Add ⅓ cup water, 1 Tbsp. minced shallot, 1 Tbsp. sherry vinegar, 2 tsp. Dijon mustard, 2 tsp. pure maple syrup, and 1 tsp. minced fresh tarragon to pan, stirring to scrape up browned bits. Stir in bacon, ¼ tsp. black pepper, and ⅛ tsp. kosher salt. SERVES 4 (serving size: about 1 Tbsp.) Calories 73; Fat 6g (sat 2g, unsat 3g); Protein 2g; Carb 3g; Fiber 0g; Sugars 2g (added sugars 2g); Sodium 213mg; Calc 1% DV; Potassium 1% DV

Combine ½ cup light sour cream, 2 Tbsp. minced fresh dill, 1 Tbsp. prepared horseradish, 2 tsp. fresh lemon juice, ¼ tsp. kosher salt, and ¼ tsp. black pepper in a bowl, stirring with a whisk until smooth. SERVES 4 (serving size: about 2 Tbsp.) Calories 45; Fat 3g (sat 2g, unsat 1g); Protein 1g; Carb 3g; Fiber 0g; Sugars 0g; Sodium 162mg; Calc 5% DV; Potassium 2% DV

Heat 2½ Tbsp. olive oil in a medium skillet over medium-high. Add ⅓ cup chopped shallots and 2 tsp. fresh thyme; sauté 3 minutes. Stir in 2 Tbsp. all-purpose flour; cook 1 minute. Gradually stir in 1¾ cups unsalted chicken stock, 1 tsp. black pepper, and ½ tsp. kosher salt; cook 4 minutes or until thickened, whisking often. Remove from heat; add 1½ Tbsp. unsalted butter, whisking until butter melts. SERVES 8 (serving size: about 31⁄2 Tbsp.) Calories 74; Fat 6g (sat 2g, unsat 4g); Protein 1g; Carb 3g; Fiber 0g; Sugars 1g (added sugars 0g); Sodium 167mg; Calc 1% DV; Potassium 1% DV

Peel and section 2 navel oranges and 1 red grapefruit; coarsely chop sections. Peel and section 1 lime; finely chop sections. Place citrus in a medium bowl. Add ⅓ cup pomegranate arils, ¼ cup finely chopped red onion, 2 Tbsp. chopped fresh cilantro, ¼ tsp. kosher salt, and 1 finely chopped seeded jalapeño; toss gently to combine. SERVES 4 (serving size: about 1⁄2 cup) Calories 79; Fat 0g; Protein 1g; Carb 20g; Fiber 4g; Sugars 9g (added sugars 0g); Sodium 122mg; Calc 4% DV; Potassium 8% DV

Recipes by Hannah Klinger and Ann Taylor Pittman

PHOTOGRAPHY: JENNIFER CAUSEY; FOOD ST YLING: TORIE COX; PROP ST YLING: CINDY BARR

Dinner Tonight 4 Sauces for Any Protein


STRANGE BUT TRUE: SPREADING HELLMANN’S® ON THE OUTSIDE OF YOUR BREAD MAKES A GRILLED CHEESE PERFECTLY CRISPY. ADD YOUR THANKSGIVING LEFTOVERS - CRANBERRY, KALE, OR TURKEY FOR THE ULTIMATE LEFTOVERS #STRANGEWICH.

©Unilever 2017


Dinner Tonight Slow Cooker

STAFF FAVE

1½ Tbsp. extra-virgin olive oil, divided 3 lb. bone-in beef short ribs 1 cup chopped yellow onion ½ cup sake ½ cup unsalted beef stock ⅓ cup jarred kimchi (Korean fermented cabbage), chopped ¼ cup reduced-sodium soy sauce ¼ cup packed light brown sugar 2 Tbsp. mirin 2 tsp. minced peeled fresh ginger 3 garlic cloves, crushed 2 red Fresno chiles, seeded, minced, and divided ½ cup sliced green onions, divided 3 cups hot cooked brown rice 2 Tbsp. chopped fresh cilantro 1. Heat 1 tablespoon oil in a large skillet

over high. Add 1½ pounds short ribs; cook 6 to 8 minutes, turning to brown on all sides. Remove browned short ribs from pan. Repeat procedure with remaining 1½ pounds short ribs. Place browned short ribs and next 9 ingredients (through garlic) in a 6-quart electric slow cooker. Stir in 1 minced Fresno chile. Cover and cook on LOW 8 hours or until meat is very tender. 2. Remove short ribs from slow cooker.

Skim fat from cooking liquid; discard. Reserve cooking liquid.

Korean-Style Short Ribs with Chile-Scallion Rice Beef short ribs become tender in the slow cooker as the cooking liquid reduces to a sauce. Kimchi (Korean fermented cabbage) adds heat and a hint of tang to the dish. Find more ways to use it on page 42.

3. Stir remaining 1½ teaspoons oil,

remaining minced Fresno chile, and ¼ cup chopped green onions into rice. Divide rice mixture and short ribs among 8 shallow bowls; spoon about ¼ cup cooking liquid over each serving. Sprinkle evenly with remaining ¼ cup green onions and cilantro. SERVES 8 (serving size: 1 short rib and about 1⁄3 cup rice mixture) Calories 317; Fat 11g (sat 4g, unsat 6g); Protein 17g; Carb 33g; Fiber 2g; Sugars 10g (added sugars 7g); Sodium 408mg; Calc 3% DV; Potassium 12% DV

40

Recipe by Marianne Williams

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: CINDY BARR

Active: 20 min. Total: 8 hr. 20 min.


“The creamy mashed potatoes you love now have a nutritious twist.”

INTRODUCING O, THAT’S GOOD!

Original Mashed Potatoes with a twist of cauliflower

Three Cheese Pasta with a twist of butternut squash

Creamy Parmesan Pasta with a twist of white beans

Garlic Mashed Potatoes with a twist of cauliflower

Learn more about these delicious sides (and soups!) at othatsgood.com Look for them in the refrigerated section.


Dinner Tonight Use It Up

Ways to Use Kimchi This spicy, pungent fermented cabbage peps up the short ribs on page 40 and adds kick to everyday dishes like dips and sandwiches. Find this Korean staple near the tofu in large supermarkets or at Asian markets.

KIMCHI-SESAME HUMMUS

KIMCHI FRIED RICE

Here’s a fun Korean spin on a classic Mediterranean appetizer. Toasted sesame oil enhances the nuttiness of tahini (sesame seed paste) in this easy make-ahead dip.

Chopped kimchi and kimchi juice add lots of tangy-spicy goodness to this quick meatless main. Though there’s no meat, do be aware that most traditional kimchi isn’t vegetarian (it includes fish).

1. Drain 1 (15-oz.) can

1. Heat 1½ tsp. toasted

unsalted chickpeas. Place drained chickpeas, ½ cup kimchi, ¼ cup tahini (sesame seed paste), 3 Tbsp. water, 2 Tbsp. toasted sesame oil, 1 Tbsp. rice vinegar, ½ tsp. kosher salt, and 1 chopped garlic clove in a mini food processor; process until well blended (about 2 minutes).

sesame oil in a large nonstick skillet over mediumhigh. Add 2 lightly beaten large eggs; cook 30 seconds or until scrambled, stirring constantly. Remove from pan. Heat 1½ Tbsp. toasted sesame oil in pan. Add 1 cup chopped green onions and 4 minced garlic cloves; sauté 1 minute.

2. Spoon hummus into a

2. Add ¾ cup chopped

bowl; top with 2 Tbsp. chopped kimchi and 1½ Tbsp. sliced green onions.

kimchi and 2 (8.8-oz.) pouches precooked brown rice (such as Uncle Ben’s); sauté 4 minutes. Gradually add 8 oz. fresh spinach, stirring until spinach wilts. Stir in ½ cup thawed frozen green peas, ¼ cup kimchi juice, 2 Tbsp. reduced-sodium soy sauce, and eggs.

SERVES 8 (serving size: about 1⁄4 cup) Calories 126; Fat 8g (sat 1g, unsat 6g); Protein 4g; Carb 10g; Fiber 2g; Sugars 1g (added sugars 0g); Sodium 193mg; Calc 4% DV; Potassium 4% DV

KIMCHI GRILLED CHEESE Mild mozzarella and creamy Monterey Jack melt nicely. Kimchi brightens the sandwich and adds crunch. 1. Brush 2 Tbsp. canola oil

evenly over 1 side of 8 (1oz.) whole-wheat bread slices. Arrange 4 bread slices, oiled side down, on a work surface. Divide 3 oz. thinly sliced fresh mozzarella cheese and 1½ oz. (⅓ cup) shredded Monterey Jack cheese evenly among arranged bread slices; top each with 2 Tbsp. chopped kimchi and 1 bread slice, oiled side up. 2. Cook sandwiches in a

large nonstick skillet over medium-high until toasted and cheese is melted, about 3 minutes on each side. SERVES 4 (serving size: 1 sandwich) Calories 308; Fat 17g (sat 6g, unsat 10g); Protein 14g; Carb 25g; Fiber 4g; Sugars 3g (added sugars 1g); Sodium 476mg; Calc 29% DV; Potassium 5% DV

SERVES 4 (serving size: 11⁄2 cups) Calories 316; Fat 13g (sat 2g, unsat 10g); Protein 11g; Carb 44g; Fiber 6g; Sugars 3g (added sugars 0g); Sodium 597mg; Calc 11% DV; Potassium 16% DV

42

Recipes by Ann Taylor Pittman

PHOTOGRAPHY: JENNIFER CAUSEY; FOOD ST YLING: TORIE COX; PROP ST YLING: MINDI SHAPIRO LEVINE. (KIMCHI) KELSEY HANSEN

3

DEC. 2017


Dinner Tonight The Shortcut

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: EMILY NABORS HALL; PROP ST YLING: THOM DRIVER

STAFF FAVE

SHORTCUT ITEMS Find tube polenta in the grain aisle. Slice and toast, sear, or layer and bake. Keep a great marinara in the pantry for last-minute mains. Preshredded cheese also saves time.

Cheesy Polenta Skillet We keep the polenta slices on the thick side so they have a creamy texture when heated through. A little ground turkey goes a long way in this dish; stir the rest into chili, make burger patties, or use as a filling for lettuce cups. Add any vegetables you have on hand, like spinach or chopped broccoli, to the sautéed mushroom mixture. Active: 15 min. Total: 20 min. 4 tsp. olive oil, divided 1 (8-oz.) tube prepared polenta, cut into 4 (¾-in.-thick) slices 6 oz. ground turkey 2 cups sliced fresh cremini mushrooms (about 6 oz.) 1 cup finely chopped red onion 5 garlic cloves, thinly sliced 1½ cups lower-sodium marinara sauce (such as Dell ’Amore) 2 Tbsp. chopped fresh oregano

Recipe by Deb Wise

1 Tbsp. red wine vinegar 2 oz. preshredded part-skim mozzarella cheese (about ½ cup) 1 oz. Parmesan cheese, grated (about ¼ cup) 1. Preheat broiler with oven rack in top

position. 2. Heat 2 teaspoons oil in a 10-inch oven-

proof skillet over medium-high. Add polenta slices; cook slices 4 minutes on each side or until golden brown. Remove pan from heat.

3. Heat remaining 2 teaspoons oil in a

medium saucepan over medium-high. Add turkey; cook 7 minutes or until browned, stirring to crumble. Add mushrooms, onion, and garlic; cook 6 minutes. Stir in marinara sauce, oregano, and vinegar; cook 5 minutes. Pour turkey mixture over polenta in skillet. Sprinkle mozzarella and Parmesan cheeses over pan. Place pan in oven; broil 2 minutes or until cheese is melted and browned. SERVES 4 (serving size: 1 polenta slice and about 1 cup sauce) Calories 292; Fat 15g (sat 4g, unsat 10g); Protein 18g; Carb 23g; Fiber 4g; Sugars 7g (added sugars 0g); Sodium 494mg; Calc 20% DV; Potassium 9% DV

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Dinner Tonight Plan. Shop. Cook.

DEC. 2017

1 List 3 Dinners Shop this list to feed four for three nights, all for about $30. Read the recipes first to be sure you have the staples on hand. 2 bunches curly kale • 10 oz. shiitake mushroom caps • 1 (6-oz.) bunch Broccolini • 1 yellow onion • 2 medium carrots • 1 whole-wheat baguette • Golden raisins • Whole-wheat panko (Japanese breadcrumbs) • 1 (32-oz.) container unsalted chicken stock • Sriracha chili sauce • 2 (8.8-oz.) pkg. precooked brown rice • 2 (15-oz.) cans unsalted cannellini beans • Whole milk • Eggs • 2 (1-lb.) pork tenderloins

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Sweet, tender carrots shine in a simple white bean soup.

Golden raisins have a pleasant chew and sweetness that elevates a kale salad.

3

Shiitake mushrooms add an extra savory note to a cream sauce for pork.


Dinner Tonight Plan. Shop. Cook.

DEC. 2017

DINNER 1 OF 3

White Bean Soup with Garlicky Croutons A little whole milk enriches this simple soup without making it as heavy as a classic chowder. The golden color of the broth comes from the sautéed onion and carrot; keep an eye on the mixture as it cooks to make sure it doesn’t overbrown. Active: 25 min. Total: 40 min. 5 1 ½ 2 2 1 ½ ⅜ 2

tsp. olive oil, divided cup peeled chopped carrots cup chopped yellow onion tsp. minced garlic, divided cups unsalted chicken stock cup water tsp. black pepper tsp. kosher salt (15-oz.) cans unsalted cannellini beans, rinsed and drained 4 cups stemmed chopped curly kale (about 1 bunch)

48

½ cup whole milk 1 oz. Parmesan cheese, finely grated (about ¼ cup) 3 oz. whole-wheat baguette, cut into 1-in. pieces (about 1 cup) 1. Heat 2 teaspoons oil in a Dutch oven

over medium-high. Add carrots and onion; sauté 7 minutes. Add 1 teaspoon garlic; cook 30 seconds. Stir in stock, 1 cup water, pepper, salt, and beans; bring to a boil. Reduce heat, and simmer 20 minutes. Stir in kale, milk, and Parmesan cheese; let stand 5 minutes.

2. Preheat broiler with oven rack in top

position. 3. Place bread pieces on a foil-lined baking sheet. Combine remaining 1 tablespoon oil and remaining 1 teaspoon garlic in a bowl; drizzle over bread. Broil 2 minutes or until golden, stirring once after 1 minute. Place 1½ cups soup in each of 4 bowls; top evenly with bread pieces. SERVES 4 Calories 349; Fat 11g (sat 2g, unsat 7g); Protein 18g; Carb 47g; Fiber 11g; Sugars 6g (added sugars 0g); Sodium 571mg; Calc 21% DV; Potassium 20% DV

Recipe by Emily Nabors Hall


Dinner Tonight Plan. Shop. Cook.

STAFF FAVE

DINNER 2 OF 3

Mushroom and Pork Meatballs with Broccolini Rice A quick spin in the food processor turns pork tenderloin into lean ground pork—perfect for rich, tender meatballs. Broccolini, a cousin of broccoli, have long stalks and small florets; they’ll add plenty of texture to the rice once chopped and sautéed. Active: 35 min. Total: 35 min. 1½ cups shiitake mushroom caps (about 4 oz.) 10 oz. pork tenderloin, cut into ½-in. pieces 6 Tbsp. whole-wheat panko (Japanese breadcrumbs) ½ tsp. kosher salt, divided ½ tsp. black pepper, divided 1 large egg, lightly beaten 2 Tbsp. canola oil, divided 1 (6-oz.) bunch Broccolini, finely chopped 1 cup unsalted chicken stock, divided 2 Tbsp. rice or apple cider vinegar, divided 1 Tbsp. light brown sugar 1 Tbsp. reduced-sodium soy sauce

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1 Tbsp. Sriracha chili sauce 2 tsp. cornstarch 2 (8.8-oz.) pkg. precooked brown rice (such as Uncle Ben’s) 1. Place mushrooms and pork in a food

processor; pulse 15 to 20 times or until finely chopped. Place pork mixture in a bowl with panko, ¼ teaspoon salt, ¼ teaspoon pepper, and egg; stir to combine. Divide and shape pork mixture into 24 meatballs (about 1 tablespoon each). 2. Heat 1½ teaspoons oil in a large skillet

over medium-high. Add Broccolini; cook 2 minutes. Place sautéed Broccolini in a bowl; set aside. 3. Add remaining 1½ tablespoons oil to

pan. Add meatballs; cook 5 minutes, turning to brown on all sides.

4. Combine ¾ cup chicken stock, 1 table-

spoon rice vinegar, brown sugar, soy sauce, and Sriracha in a bowl; add to pan. Cover, reduce heat, and simmer 3 minutes or until meatballs are done. Combine remaining ¼ cup stock and cornstarch in a bowl; stir into meatball mixture. Cook 1 minute or until sauce is thickened. 5. Heat rice according to package directions. Stir rice, remaining ¼ teaspoon salt, remaining ¼ teaspoon pepper, and remaining 1 tablespoon vinegar into sautéed Broccolini. Serve with meatball mixture. SERVES 4 (serving size: about 6 meatballs, 1⁄4 cup sauce, and 1 cup Broccolini mixture) Calories 419; Fat 13g (sat 2g, unsat 10g); Protein 26g; Carb 53g; Fiber 5g; Sugars 8g (added sugars 3g); Sodium 705mg; Calc 5% DV; Potassium 16% DV

Recipe by Emily Nabors Hall


MASHED POTATOES WITHOUT THE PAIN

Fresh made taste in minutes NEW ORE-IDA Mashed Potatoes Now in the freezer aisle


Dinner Tonight Plan. Shop. Cook.

DEC. 2017

DINNER 3 OF 3

Pork Milanese with Kale Salad Milanese is an Italian way of preparing meat by breading and sautéing until golden—an easy way to dress up pork tenderloin. Golden raisins elevate everything they touch; here they brighten up earthy kale. Try sprinkling them over rice pilaf or roasted vegetables. Active: 40 min. Total: 40 min. 4 cups stemmed chopped curly kale (about 1 bunch) 3 Tbsp. olive oil, divided 3 Tbsp. golden raisins 1 Tbsp. red wine vinegar 1 tsp. kosher salt, divided 1 tsp. black pepper, divided 1 cup whole-wheat panko (Japanese breadcrumbs) 1 large egg, lightly beaten 1 Tbsp. water 1 lb. pork tenderloin, cut crosswise into 12 slices

6 oz. shiitake mushroom caps, sliced 1 Tbsp. all-purpose flour 1 cup whole milk

each side. Place cooked slices on a plate. Repeat procedure with 1½ teaspoons oil and remaining half of pork slices.

1. Combine kale, 1 tablespoon oil, raisins, vinegar, ¼ teaspoon salt, and ¼ teaspoon black pepper in a large bowl. Let stand 10 minutes.

4. Heat remaining 1 tablespoon oil in pan. Add mushrooms; sauté 4 minutes. Sprinkle flour over pan; cook 1 minute, stirring constantly. Add remaining ½ teaspoon salt, remaining ¼ teaspoon pepper, and milk; cook 2 minutes or until slightly thickened, stirring occasionally. Top pork with mushroom sauce. Serve with salad.

2. Combine ¼ teaspoon salt, ½ teaspoon

pepper, and panko in a shallow dish. Combine egg and 1 tablespoon water in a shallow dish. Dip pork slices in egg mixture; dredge in panko mixture. 3. Heat 1½ teaspoons oil in a large non-

stick skillet over medium-high. Add half of pork slices to pan; cook 3 minutes on

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SERVES 4 (serving size: 3 pork slices, about 1⁄4 cup sauce, and 1 cup salad) Calories 391; Fat 17g (sat 4g, unsat 11g); Protein 32g; Carb 29g; Fiber 4g; Sugars 9g (added sugars 0g); Sodium 618mg; Calc 11% DV; Potassium 23% DV

Recipe by Emily Nabors Hall


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Ask the Experts

DEC. 2017

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: CHELSEA ZIMMER; PROP ST YLING: HEATHER CHADDUCK HILLEGAS

Healthy Tips and Solutions

Precooking the potatoes in the same pan as the casserole lightens your dish load.

Adding cottage cheese to the egg mixture offers some insurance against overcooking.

Make-Ahead Breakfast

COTTAGE CHEESE

SALMON

POTATOES

Our fresh spin on a morning classic dials down on calories while still delivering hearty holiday fare to the table this season.

The extra dairy fat in whole-milk cottage cheese enriches the egg mixture with custard-like creaminess and offers an extra hit of protein.

Bearing all the smoky saltiness of classic breakfast meat, hotsmoked salmon lends meatiness and hearthealthy fats for a fraction of the sat fat.

Rich in vitamin C and potassium, russet potatoes add more nutritious heft than bread or biscuits and save you up to 3g sat fat per serving.

Recipe by Jamie Vespa, MS, RD

59


Ask the Experts The Recipe Makeover

STAFF FAVE

Better-for-You Breakfast Casserole

WHEN YOU’RE LOOKING for a breakfast that is both elegant and easy this holiday season, our crowd-pleasing casserole is just the ticket. This multilayered marvel is loaded with crispy potatoes, hot-smoked salmon, and a smattering of fresh herbs. Cottage cheese naturally melds into the eggs, creating pillowy lightness throughout the mixture, while goat cheese creates dense pockets

JAMIE VESPA, MS, RD Cooking Light Assistant Nutrition Editor

of creaminess. Our recipe hits all the marks for a hearty one-dish meal, with 25% fewer calories, 7g less saturated fat, and over 600mg less sodium than traditional meat-and-cheese breakfast casseroles. Hot-smoked salmon, unlike cured, is fully cooked—look for it in the fish case or packaged in the meat aisle of your grocery store. Use a well-seasoned cast-iron skillet for best results.

SMOKED SALMON BREAKFAST CASSEROLE

about 8 minutes, stirring occasionally. Uncover, add leeks and shallot, and cook 5 minutes, stirring occasionally, until soft.

Active: 15 min. Total: 45 min.

4. Scatter salmon evenly over potatoes in pan. Pour egg mixture over salmon and potatoes. Sprinkle goat cheese evenly over top. Bake at 350°F for 25 minutes or until egg mixture is set. Garnish with dill.

If making ahead, prepare the potato and salmon mixture the night before and refrigerate, covered, overnight. The next morning, whip up the egg mixture and proceed with the final steps. To reheat leftovers, place the whole skillet back in the oven, or microwave individual portions on an oven-safe plate. 6 3 ¾ ½ 2 1 ¼ 1 1 ½ ¼ 8 2 2

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large eggs large egg whites cup 2% reduced-fat milk cup plain whole-milk cottage cheese Tbsp. minced fresh chives tsp. Dijon mustard tsp. freshly ground black pepper Tbsp. canola oil lb. russet potatoes, peeled and cut into ½-in. cubes (about 3½ cups) cup thinly sliced leeks cup minced shallot oz. hot-smoked salmon, flaked oz. goat cheese, crumbled (about ½ cup) Tbsp. chopped fresh dill

SERVES 6 (serving size: 1½ cups) Calories 330; Fat 15g (sat 5g, unsat 8g); Protein 26g; Carb 22g; Fiber 2g; Sugars 5g (added sugars 0g); Sodium 592mg; Calc 15% DV; Potassium 19% DV

For a fiber and flavor boost, leave the skins on half the potatoes.

1. Preheat oven to 350°F. 2. Place eggs, egg whites, milk, cottage cheese, chives, mustard, and pepper in a large bowl; whisk to combine. Set aside. 3. Heat oil in a 10-inch oven-safe skillet over medium. Add potatoes; stir to coat, and arrange in a single layer. Cover and cook until potatoes are almost tender,

HEALTHY SUPERMARKET PICK Good Culture Cottage Cheese This new-to-the-market cottage cheese boasts probiotics (which you won’t find in other cottage cheese brands) and makes for a proteinpacked snack. Good Culture offers a range of cottage cheese flavors that are made with whole milk from pasture-raised, grass-fed cows and are free of unnecessary stabilizers and additives. Coupled with a thicker, creamier texture than that of traditional cottage cheese, this brand is worth seeking out.

ILLUSTRATIONS: ALEXANDRA COMPAIN-TISSIER

Slimmed down and simplified, our 330-calorie casserole is a great offering for hungry houseguests.


®, TM, © 2017 Kellogg NA Co.

TO SPICE UP THIS CLASSIC: Mix gingerbread spice into melted butter and marshmallows!

Three easy steps to holiday magic. 1. Make a pan of Rice Krispies Treats. 2. Shape with cookie cutters or your hands. 3. Decorate with frosting and candy. HOW MANY WAYS CAN YOU https://www.pinterest.com/ricekrispiesusa

SNAP, CRACKLE, POP?


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Ask the Experts The Picky Eater Guru

DEC. 2017

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: CHELSEA ZIMMER; PROP ST YLING: HEATHER CHADDUCK HILLEGAS

Eat More Veggies with This Family Favorite This mom shares her secret to getting kids to eat their vegetables, no bickering included. Better yet? Adults will be happy to have a healthier version of this old-school fave, too. I’VE COMBINED TWO KID-FRIENDLY CLASSICS—

cheeseburgers and sloppy joes—to make a meal no picky kid could resist. The best part? There are veggies hiding in the meat! But not to worry—the kids won’t even notice. I’ve talked to so many parents about the challenges of getting their finicky children to eat their veggies. It’s actually one of the most common problems parents face at the dinner table. The good news is that most children eventually outgrow their picky palates. In fact, as a kid I was a pretty particular eater myself. I remember many nights sitting at the dinner table pushing my peas and carrots around on

GINA HOMOLKA Founder of skinnytaste.com and @skinnytaste

my plate waiting to be excused from the table. But rather than fighting with my kids and coaxing them to eat something they don’t like, my solution is to hide the good stuff in some of their favorite meals. In this dish I created a nutrient-packed sauce by pureeing the veggies in with the tomato sauce. I used onions, carrots, and red bell pepper, and avoided anything green because (as I am sure you know) most picky kids won’t touch the green stuff. This is perfect served in a whole-wheat burger bun with all the same burger toppings you love, but one of my favorite—and less messy—ways to eat this is over a baked potato.

TURKEY CHEESEBURGER SLOPPY JOE

1. Brown turkey in a large skillet over high,

breaking it up as it cooks, about 1 to 2 minutes. Season with salt; drain liquid.

Active: 20 min. Total: 52 min. This sloppy joe riff has all the classic flavors you want, yet with a veggie kick. The carrots, pepper, and onion give the superlean turkey a ton of body, and the sauce turns quite hearty after simmering. The cheese enriches the whole mixture. 1 ½ 1 1 ¼ ½

lb. 93% lean ground turkey tsp. kosher salt (8-oz.) can tomato sauce cup water cup ketchup small yellow onion, roughly chopped (about 4 oz.) ¼ red bell pepper, roughly chopped (about 2 ½ oz.) 1 carrot, roughly chopped (about 4 oz.) 2 garlic cloves

Serve these healthier sloppy joes with a salad or sweet potato fries.

1 tsp. yellow mustard 1 tsp. Worcestershire sauce ¾ cup preshredded part-skim cheddar cheese 6 whole-wheat hamburger buns

2. While turkey browns, place tomato sauce, 1 cup water, ketchup, onion, bell pepper, carrot, garlic, mustard, and Worcestershire sauce in a blender; blend until smooth, about 30 seconds. Pour over browned meat, and stir well. Bring to a boil over high; reduce heat to low. Cover and simmer 30 minutes. Uncover, increase heat to high, and cook, stirring, until thickened, about 1 to 2 minutes. Remove from heat; stir in cheese. To serve, spoon ½ cup meat mixture over bottom halves of buns, and top with your favorite toppings and top halves of buns. SERVES 6 (serving size: 1 sandwich) Calories 318; Fat 10g (sat 4g, unsat 6g); Protein 20g; Carb 31g; Fiber 4g; Sugars 8g (added sugars 1g); Sodium 648mg; Calc 27% DV; Potassium 7% DV

63


Ask the Experts The Interview

DEC. 2017

Why Big Business Profits from Doing Good Hamdi Ulukaya grew up in Eastern Turkey in a nomadic family that raised goats and sheep and made cheese. Now the yogurt-empire builder is changing the supermarket game by focusing on flavor, freshness, and social responsibility.

You’ve been called Chobani’s chief taster. How much yogurt do you eat a week? HAMDI ULUKAYA: Depends on where I am. If I’m in the office, I eat it because I like to eat it. If I’m doing a tasting, there are days [when I eat] 5 pounds. HUNTER LEWIS:

And what goes through your mind when you’re trying a new product that is being developed? Number one is, it’s got to be tasty. I also look for food memories. Every bite has to take you somewhere. That is what I try to do. I love apple pie, for example. I didn’t know about it before I got [to the United States] 20 years ago. I thought it was one of the best things I’ve ever tasted. For years, I told my team let’s do apple pie. It wasn’t until recently that they nailed it. What do you think the supermarket yogurt case will look like in five years? It will be a lot simpler. You won’t see many brands. You won’t see any bad stuff in any products. You will see a lot of wholesomeness. And in the yogurt aisle you’ll see a lot of plain. People will be into taking the plain base—this pure simple milk and cultures—and being creative at home. You’ve been described as someone who trusts your gut. What should we know about gut health and probiotics? Everything happens in the gut. The whole body’s functionality is the healthiness of the gut. And more and more research is coming out that those healthy bacteria prevent diseases.

The healthiest way to preserve probiotics is in the form of yogurt, because it’s a great environment for them to grow. What is Chobani’s social mission to you? I don’t like check-the-box kind of stuff. I love being real. If you do it, you do it right, you do it real. I truly believe a business is the most effective change maker in today’s society—more than governments, more than NGOs, more than religious organizations. And it’s only effective if they really mean it. It’s not part of the profit. If you have strong beliefs and it’s in your DNA, then it will make a huge impact. Do you think food businesses will be able to survive if they don’t have a good social mission at the core? No. No company will survive. Today’s consumer knows who is doing it authentically and who is pretending.

HAMDI ULUKAYA Philanthropist and owner, founder, and CEO of Chobani

How do you define healthy? Simple ingredients. No chemicals. No ingredients that you don’t [recognize]. Healthy means it makes you feel good. You feel good about it. Healthy is safe, as is food safety. I worry about food safety more than anything else. People solve that problem by putting preservatives in there; they don’t have to worry about food safety. When you make natural food, food safety is extremely important.

FOR SO MANY PEOPLE, the holiday season brings to mind treasured memories from their childhoods celebrating with family and friends. But the reality is that during this time of year and always, millions of children in the U.S. and around the world are in desperate need of the support, protection, and care they deserve. Consider donating today to Save the Children (savethechildren.org), a charity that Chobani supports.

64


Your eczema may be hiding something. You may think you know eczema, but what you might not know is that it’s a term used to describe a variety of skin conditions. The most common form of eczema is actually a chronic disease called atopic dermatitis. You can see the signs of atopic dermatitis on the surface, but a key underlying cause remains hidden. Inflammation beneath the skin can lead to the red, itchy rashes that you try to manage, but just keep coming back. This underlying inflammation is always active, meaning your next flare-up is just waiting to return.

Learn more about what’s happening at EczemaExposed.com

US-ILF-12140(1)c © 2017 Sanofi and Regeneron Pharmaceuticals, Inc. All Rights Reserved.


© 2016 Kraft Foods


Ask the Experts The Teacher

DEC. 2017

Why Culinary Pros Prefer Japanese Knives Ready to take your kitchen prep to the next level? These are the knives you need.

samurai swords centuries MY MOTHER taught me many things about cooking, but ago, and their knife designs knife skills were not among are formulated for efficiency. them. I learned to chop, dice, The hardware-store Japaand slice by watching Jacques nese knives were fine tools, Pépin and Martin Yan on but over time my cutting 1980s public television. Pépin hand and forearm began to chattered effortlessly while tingle and hurt. A tendinitis rendering an onion into perbrace helped, but the pain fect squares. Within seconds, Yan smacked and smeared lingered. Would pricier blades relieve my pain? I spent hours researching blade steels and knife designs garlic into a minced state. I wanted to be like them and practiced whenever I could. (going down the Japanese cutlery rabbit hole is an advenA dull knife accident that led to stitches didn’t deter me. It ture characterized by metallurgy and artisanal makers). I only underscored the need for sharp blades. eventually settled on a gyuto (aka gyutou) chef’s knife and In college, my brother indulged me with a set of Cutco a nakiri vegetable knife featuring HAP40 semi-stainless knives. For my first restaurant job, I bought a Chicago blades, a high-tech combo of metals that enables blades to stay sharp longer. (See buying tips on the next page.) Cutlery chef’s knife. Our wedding registry included J.A. Henckels. I sharpened the blades often, but they never held You must wipe these knives dry after prep sessions to pretheir edges long. I wasn’t yet chopping at Pépin and Yan levels. vent them from rusting. (Any careless rust spots got removed One day at a Japanese hardware store in Los Angeles, I with Flitz metal polish.) But the slight inconvenience was bought a MAC knife for my sister as a housewarmworth it. As I chopped, diced, and minced like a crazy fool, the edges barely dulled. My quarterly ing gift. She wasn’t a great cook, and the light, thin knife tune-ups are now needed just once a year. blade gave her confidence. I added inexpensive Japanese knives to my collection, too. We marTackling a dish involving lots of knife work veled at how the Asian knives were easier to work became less of a chore. Paper-thin sliced onion, with than their European cousins. I was chopping matchstick-cut jicama, and finely chopped ginmore like my PBS heroes. ger? No problem with the gyuto. A mandoline for My local knife-sharpening guru taught me to potatoes au gratin? Nah. The nakiri glides through gently draw a blade along a steel to maintain its ANDREA NGUYEN the potato like butter. My arm pain disappeared. Award-winning edge between his intense sharpenings. He has I had developed pretty good knife skills during cookbook author sharpened more than 60,000 knives in 13 years, decades of cooking, but using the new Japanese and culinary but “no one makes knives like the Japanese,” he knives upped my game—and it may do the same instructor for you, too. told me. Their craft developed from making

67


Ask the Experts The Teacher

DEC. 2017

When you’re shopping for a Japanese knife, shop by knife type. Well-regarded, well-distributed brands include MAC, Miyabi, Tojiro, and Shun. Or geek out on artisanal makers at chefknivestogo.com or knifewear.com. Prices vary a lot: $50 to $100 for a good petty; $150 to $225 for quality representatives of other kinds of knives.

Santoku Santokus are good all-purpose knives. A 7-inch santoku can handle many tasks with ease. Dimples on the blade help food release, but they’re not a must.

Gyuto This Western-style chef’s knife is crafted with Japanese sensibilities. An 8-inch blade is good, but one that’s longer offers greater leverage for chopping.

Petty Knife A petty knife (aka a utility knife) is versatile, like a petite chef’s knife crossed with a paring knife, and it’s terrific for small tasks, such as chopping apples.

Nakiri For veggie prep, buy a rectangular nakiri. Its straight cutting edge means you can’t rock and chop with it, but you’ll produce precise, uniform cuts.

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SHRIMP-AND-ORANGE SALAD Active: 30 min. Total: 35 min. Practice and show off your knife skills by making this main course salad. To give precooked shrimp a refresh, toss them in a good ½ teaspoon salt, rinse, and pat dry. Cutting the shrimp in half symmetrically makes it easier to eat. 3 Tbsp. canola oil 2 Tbsp. strained fresh lemon juice (from 1 lemon) 2 Tbsp. unseasoned Japanese rice vinegar 1 Tbsp. honey 1½ tsp. grated orange rind 1 tsp. fish sauce (such as Red Boat or Three Crabs) ½ tsp. fine sea salt ½ tsp. black pepper, freshly ground is best ¾ cup thinly sliced red onion, quickly rinsed and drained well [the onion may be a little harsh for date night if it’s not rinsed] 5 cups thinly sliced savoy cabbage (about 10 oz.)

1½ cups peeled, matchstick-cut jicama ½ cup coarsely chopped fresh mint leaves [a coarse chop allows the mint to pop in flavor and color] 16 large cooked shrimp, peeled and deveined, halved symmetrically into 32 pieces (about 9 oz.) 3 large navel oranges, peeled and cut into segments (1⅓ cups, 4 oz.) 1. For the dressing, whisk together canola

oil, lemon juice, vinegar, honey, orange rind, fish sauce, sea salt, and pepper in a small bowl. Add the onion, and set aside for a few minutes to soften and slightly pickle the onion. 2. Combine the cabbage, jicama, mint,

shrimp, and orange segments in a large bowl. Pour on the dressing and onion, and then toss well. If you want to soften the cabbage and develop flavor, let the salad sit for about 5 minutes. Divide among 4 plates to serve. SERVES 4 (serving size: 2 cups) Calories 250; Fat 11g (sat 1g, unsat 10g); Protein 12g; Carb 28g; Fiber 7g; Sugars 17g (added sugars 4g); Sodium 516mg; Calc 12% DV; Potassium 15% DV

PHOTOGRAPHY (KNIVES, FROM TOP TO BOTTOM): GINA DESIMONE, KELSEY HANSEN, GINA DESIMONE (2)

JAPANESE KNIFE BUYING TIPS: 4 TYPES TO BUY


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Well Balanced

DEC. 2017

PHOTOGRAPHY: JENNIFER CAUSEY; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: AUDREY DAVIS

Whole Health

Gail Simmons tells why a Champagne coupe is a must-have, page 78.

Learn which holiday treats you can share with your pet, page 76.

Cheers to the Holiday Season Juggling all the extra needs that bubble up this time of year can make you feel like you’ve reached your limit. From finding the perfect party-ready lip color to grabbing the best entertaining gear, here’s how to feel like your glass is half full. 71


Well Balanced Beauty

DEC. 2017

Lips That Last If you’re too shy to rock a bold, red lip in your day-to-day life, now’s the time to try a brighter look for the holidays.

2

MAYBELLINE NEW YORK SUPERSTAY MATTE INK ($9, maybelline.com) This budget-friendly pick lasts for up to 16 hours. It’s a rich, hyperpigmented matte look that’s available in 10 shades.

3

STILA STAY ALL DAY LIQUID LIPSTICK IN FIERY ($22, stilacosmetics.com) One of the first standouts in the field of long-wearing lipsticks, this champ holds up to the hype.

4

HUDA BEAUTY LIQUID MATTE IN HEARTBREAKER ($20, shophudabeauty.com) Developed by Instagram makeup sensation Huda Kattan, this lightweight formula helps keep lips hydrated and lasts for hours.

Pick of the Month

Our current beauty obsession is Sunday Riley’s Good Genes All-In-One Lactic Acid Treatment. Here it’s packaged with their C.E.O. Rapid Flash Brightening Serum and their Tidal moisturizer in a holiday gift set—a great way to sample this fantastic brand. Sunday Riley Bright Young Thing Set ($90, sephora.com) 72

By Cindy Hatcher

PHOTOGRAPHY: (PRODUCTS) KELSEY HANSEN; (SUNDAY RILEY SET) COURTESY RICHARD PIERCE

1

NARS POWERMATTE LIP PIGMENT ($26, nars cosmetics.com) A precise applicator creates a vibrant result that stays put. Available in 20 shades, including four great reds.


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Well Balanced Health

DEC. 2017

Give yourself a break during this busy time. These five easy tips will help you stay relaxed and in control so you’ll be your merriest all season long. IT’S SUPPOSED to be the most wonderful time of the year. Only there you are, battling your way to the register among hordes of mall shoppers, listening to relatives bicker at family get-togethers, and staying up until all hours to bake festive treats. But are your Grinch feelings normal—or do you need to do things differently to better handle the holidays? Seasonal overstress is not uncommon: Numerous studies have found that for many people, the holidays are the most overwhelming part of the year, and women are even more affected than men. Reality check: Despite all the holiday craft and decorations boards on Pinterest, there are no requirements when it comes to celebrating. Here are some proven ways to enjoy the season without freaking out.

Remake a list, don’t check it twice: Jot down your top priorities, leaving off anything that is not an absolute must. Be brutal: Do you really have to host more than one meal or go to every party? Then delegate what you can. Give your partner a list of to-dos—whether it’s shopping for gifts or hauling out the decorations. Be real about family fun: Expecting relatives to be one big happy family can lead to letdown. Instead, aim for one big calm family. If relatives are coming, don’t leave chunks of unstructured time when they can get on one another’s nerves. Organize easy activities, like a Monopoly

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championship or a movie screening. You can also suggest that guests relax with a book or take a walk outside. (See you later, grouchy Aunt Lorraine!) If you’re visiting family, it might help to have an escape plan—tell them that you’ll stop by but can’t stay all day. Keep up fitness: Most of us ease up on exercising regularly during the holiday season because we’re so short on time. But that’s a big mistake. Even squeezing in a 15-minute run several times a week or a nightly after-dinner walk will improve your mood and make you feel less stressed-out. Know that the thought really does count: Often our own perfectionism can drive us to shop for the perfect presents— racking up time and frustration (not to mention bills). The truth is, people want to know that you thought of them and value them; that’s the biggest gift. A small or homemade item with a note that says how much the person means to you year-round will be a bigger hit than a pricey present. (See page 92 for ideas to get you started.) Focus on what the holidays signify to you: For some, they are about time spent with family; for others, religious observance is key. Own your meaning. Reflecting for just a few minutes each day on the significance of the holidays and why you appreciate them can help keep you centered. Content courtesy of Health

ILLUSTRATIONS: NA KIM

How to Slow Down, Get Real, and Enjoy the Holidays


R U O Y O T D A O R THE H T I W D E V A P S I E HAPPY PLAC D FLAKES. RAISINS AN MENT.

®, TM, © 2016 Kellogg NA Co.

AND PAVE


Well Balanced Pets

DEC. 2017

5 Strategies to Help Pets Celebrate the Season Changes in your pet’s routine can be detrimental. Here’s how to better enjoy the holidays with your furry BFF.

HOLIDAY CHEER can be stressful for everyone—even your four-legged pals. “It’s a time of year that’s fraught with potential pitfalls,” says veterinarian Gary Richter, MS, DVM, author of The Ultimate Pet Health Guide. Follow these tips to make it a happy season for all.

SKIP TABLE SCRAPS

“Bones, onions, garlic, chocolate, raisins, alcohol, and nuts are prominent holiday foods but also some of the most toxic for pets,” says Caitie Steffen, a former veterinary technician and product manager for Whistle, a company that makes wireless pet trackers. “It’s tempting to share with your pets, but it’s not worth the risk.” Food doesn’t have to be poisonous to be problematic. “The bigger issue is tummy upset because they ate something too high in fat or heavily seasoned,” Richter says. Even when people resist the urge to give handouts, opportunistic counter surfers and Dumpster divers can still get into off-limits food. Empty the trash frequently and keep countertops as clear as possible. BUT PLAN SMART TREATS

It’s OK to share some holiday fare with pets. “Roasted white meat turkey— there’s no reason why a dog or cat can’t have a little, minus the skin,” Richter says. Add some unseasoned steamed vegetables, boiled potatoes, or sweet potatoes, and “you’ve got something that looks a lot like a holiday dinner,” says Richter. “That stuff is generally fine for most animals—in moderation.”

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MANAGE STRESS

The holidays can bring visitors to your home and make animals anxious. Maintain pets’ routine as much as possible, Richter advises. Keep up regular walks with your dog, don’t change up mealtimes, and spend one-on-one time with pets. Entertaining? “Make sure pets have a safe space that guests don’t have access to,” says Richter. BEWARE OF DECORATIONS

The Christmas tree is a common hazard for pets on several levels. Curious animals can tip the tree over. Ingesting pine needles and sap, including sipping water in the stand, can cause gastrointestinal problems. Mistletoe, holly, lilies, and poinsettias are holiday plants that can cause an upset stomach or even more serious complications. Keep them out of paws’ reach, or, when in doubt, go faux. 3 GREAT GIFTS FOR PETS

Whistle 3 ($80, whistle.com): This GPS tracker keeps tabs on your pet’s whereabouts and monitors their daily activity and sleep. Paw5 Rock ’N Bowl ($30, paw5.us) for dogs and Doc & Phoebe’s Indoor Hunting Feeder ($40, docandphoebe .com) for cats: Interactive feeders work with pets’ natural instincts to turn mealtime into brain-boosting playtime. Petcube Play ($200, petcube.com): This high-definition camera lets owners watch, hear, talk to, and play with home-alone pets via smartphone. By Alison Ashton


LIFE WITH YOUR CAT IS NEVER BORING. KEEP IT THAT WAY.

©/TM/® Big Heart Pet, Inc.

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


Well Balanced Home

DEC. 2017

A Mortar and Pestle

Gail Simmons Brings It Home The Food & Wine contributor and Top Chef judge shares her picks for entertaining during the holidays and after. Find more in her latest cookbook, Bringing It Home.

WISHING FOR A NEW HOME THIS HOLIDAY? SOUTHERN LIVING OFFERS DETAILED, READY-TOBREAK-GROUND BLUEPRINTS FROM TOP ARCHITECTS. PRICES RANGE FROM $10 TO $3,000; HOUSEPLANS .SOUTHERNLIVING.COM

Williams Sonoma Porcelain Mortar & Pestle, $50, williams-sonoma.com

A Beautiful Set of Linens “Cloth napkins shouldn’t be saved for special occasions—if you buy durable, good-quality fabric, they should wash easily and just get softer with use. These are some of my favorites and go with any tabletop setting, for use every day as well as when I’m entertaining.” Leif’s Palette Linen Napkin Set, $34 for 2, leifshop.com

One Incredible Serving Bowl “Keith Kreeger is one of the most talented ceramists I know, and I love all his work. The designs are so simple and elegant, ensuring the food that’s on it looks even better! Investing in just one of his pieces makes my table sparkle for the holidays!” Keith Kreeger Essential Serving Bowl, $140, keithkreeger.com

A Champagne Coupe

“Drinking anything in this sexy glass always makes cocktails taste better!” This retro glass is named Marie, likely thanks to the myth that the original glass was modeled after a certain body part of Marie Antoinette’s. It’s not true, but the coupe glass will add style to any soiree. Marie Coupe Smoke Grey Cocktail Glass, $5, cb2.com 78

By Cindy Hatcher

PHOTOGRAPHY: KELSEY HANSEN; (COUPE) COURTESY CB2. ILLUSTRATION: ALEXANDRA COMPAIN-TISSIER

“You can grind spices and chiles with a coffee grinder or crush them with the back of a heavy skillet, but a great mortar and pestle allows you to make infinite spice blends and more fully control the texture of your ingredients. And it looks great on your countertop, too.”


DEC. 2017

A FEAST FOR FRIENDS DURING THE BUSY RUSH OF THE SEASON, MAKING TIME FOR DEAR FRIENDS NURTURES YOUR SOUL. INVITE THEM OVER, KEEP THE MENU SIMPLE AND THE HOSPITALITY WARM, AND RENEW YOUR TIES. COOKBOOK AUTHOR SARAH COPELAND SHARES JUST HOW EASY IT CAN BE. LOCATION PHOTOGRAPHY BY CHRISTOPHER TESTANI FOOD PHOTOGRAPHY BY VICTOR PROTASIO

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By Sarah Copeland


STYLE TIPS FROM SARAH 1. A wreath sets a

focal point for the bar. My favorite kind is loose and long-lasting, with evergreens and eucalyptus.

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2. I never want the flowers to upstage the meal. Keeping them low and tight leaves room for wine, candles, and nibbles. 3. A self-serve bar invites friends to make themselves at home and frees me from pouring all night. 4. Candlelight is a

quiet touch that cues guests to relax and linger for a while. 5. Pine branches

scavenged from the yard stretch my flower budget. I use them all through the house.

2

3

4

5


DEC. 2017

TOP AND BOTTOM: The kitchen is the heart of our family life, so putting on a fancy dinner that requires shooing the kids out of my way would miss the point. Opening up our home to friends is the surest way I know to show love, so itâ&#x20AC;&#x2122;s more important to me to have a simple meal my kids can help with and learn the art of quiet, genuine generosity by my side.

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our small corner of the world, 90 miles north of New York City, we’re blessed with an amazing community—almost all city expats looking for a simpler, slower life for their families. We have our tree-trimming tradition to thank for bringing us together. ¶ When we lived in New York City, I always dreamed of an evening with many hands filling our tree with our hodgepodge of ornaments, Bing Crosby’s Christmas songs crooning from a record player in the background. One year, as my husband, András, our two young children, Greta and Mátyás, and I were making our own transition from city life, we decided to invite a few new acquaintances over to our home in Hurley, in the Hudson Valley, to join us for a feast, some carols, and treats—hoping everyone would get along. András had just launched a new furniture business (Hudson Workshop) and as an inaugural project, he built us a beautiful dining room table with room for eight, plus a half-dozen small kids squeezed in between. It felt like a sign. And with that one simple meal, we opened our home, our table, and our circle of friends a little wider. ¶ It was magic: babies playing in the shadow of our freshly cut fir; little girls sneaking chocolate-stained hands into towers of treats stacked high on cake stands (my signature, no-fuss dessert for a crowd); and the guys, huddled in a corner by the coffee and beer, exchanging notes about house renovations, barn projects, and new businesses in the works. ¶ Three years later, the same crew are our very dear friends, the ones we spend many holidays with throughout the year. The easy meal I serve for this now-annual gathering is roughly the same, with some tweaks as each member contributes something from their own artistic arsenal. This year, I slow-roasted the pork in Arrowood Farms brewery’s smoked beer, brewed by our friend Tait. Dear buddy and chef Chris Lanier (of Ravenwood farm) and I cooked the plantains and beans side by side at the stove. To finish, Greta and I served our towering table of treats alongside The Ship and the Whale house-roasted coffee from our neighbor Chris Ruel. ¶ After dinner, our kids circled us playing the piano and tiny guitars, begging for more chocolate while we discussed life, politics, business strategy, and local schools—enriching our families, each, while urging each other forward. ¶ Somehow, the magic never fades. ¶ At the holidays, but really any day, nothing feels quite like belonging—like feeling a part of something bigger than you. This crew, this meal, and the way it feeds our lives, all year long: They’re one incredible gift.

IN

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DEC. 2017

TOP AND BOTTOM: I give each of my kids small, useful jobs that also make them feel like this is just as much their party as it is ours. Squeezing fresh lime juice, setting napkins around the table, and being my official taste testers for all the food keeps them busy and makes them so proud when guests walk through the door.

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STAFF FAVE


DEC. 2017

TOP LEFT: I love that the first meal this group all shared together was right here at this table. TOP RIGHT: The best friends feel like familyâ&#x20AC;&#x201D;like Dana, her husband, Chris (not pictured), and their son, Parker. BOTTOM: Rebecca (middle), Frida (right), and their families (not shown) have become so important to my husband, AndrĂĄs (left), and me.

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PRODUCTS: (FLOWERS) HOPS PETUNIA; (WINE) KINGSTON WINE CO.; (BAR CART) CRATE AND BARREL; (PACKAGE) THUSS + FARRELL

DEC. 2017

TOP AND OPPOSITE: Half the fun of hosting at the holidays is watching the kids’ eyes light up when we utter rarely spoken phrases, like “Sure, you can have more chocolate!” This buffet of sweets, including caramel corn, pizzelle, dark chocolate–covered grahams, and our favorite winter fruits, always wins. BOTTOM: Greta (left) and Poet tinker on the piano while the grown-ups linger at the table.

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DEC. 2017

and transfer to a plate. Remove and discard bone. Transfer cooking liquid to a 2-cup glass measuring cup. Let stand 10 minutes. WINTER RADISH SALAD WITH PARSLEY AND OLIVES

SMOKED BEER– BRAISED PORK SHOULDER TACOS

Active: 20 min. Total: 30 min.

Active: 25 min. Total: 5 hr. 15 min.

Watermelon radishes tend to be sweeter and can be cut a little thicker for heartier crunch. If you can’t find them, use classic red radishes.

Copeland uses Arrowood smoked lager (it’s local for her). You can use any smoked beer—or if you can’t find one, try a nut ale, a porter, or 1½ cups chicken stock. This recipe makes enough for leftovers (or hungrier guests).

⅓ cup kalamata olives, finely chopped ¼ cup extra-virgin olive oil 2 Tbsp. fresh lime juice 2 Tbsp. kalamata olive brine 2 medium watermelon radishes (about 4 oz.), thinly sliced 2 black radishes (about 4 oz.), sliced paper-thin 1 bunch watercress (about 4 oz.), trimmed 1 cup packed fresh flat-leaf parsley leaves 2 oz. feta-style goat’s milk cheese or feta cheese, crumbled (about ½ cup) ¼ tsp. flaked sea salt 1. Place olives, oil, juice, and

brine in a large bowl; whisk to combine. Add radishes to olive mixture; toss to combine. Let stand at room temperature 20 minutes, or chill up to 1 hour. 2. Just before serving, add watercress and parsley to bowl, and toss to combine. Transfer to a platter, and sprinkle with cheese and salt. SERVES 8 (serving size: about

1⁄2 cup) Calories 101; Fat 10g (sat 2g, unsat 6g); Protein 2g; Carb 2g; Fiber 0g; Sugars 0g; Sodium 261mg; Calc 6% DV; Potassium 3% DV

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1 1 2 1 1 1 1

1 24 3 4

Tbsp. light brown sugar Tbsp. smoked paprika tsp. coarse sea salt tsp. black pepper tsp. ground red pepper tsp. fennel seeds (4-lb.) bone-in pork shoulder (Boston butt), fat trimmed to ¼ inch (12-oz.) bottle smoked beer (6-in.) corn tortillas, warmed ripe avocados, quartered limes, cut into wedges

1. Stir together first 6 ingre-

dients; rub over all sides of pork shoulder. Wrap tightly in aluminum foil, and chill 1 hour or up to overnight. 2. Preheat oven to 450°F. Unwrap pork; discard foil. Place pork shoulder, fat side up, in a large ovenproof Dutch oven, and cook, uncovered, at 450°F until lightly browned, about 45 minutes. Pour beer over pork shoulder; reduce temperature to 300°F, and cover with lid. Cook pork at 300°F, basting occasionally, until a thermometer inserted just next to (but not touching) bone registers 196°F and meat pulls easily from bone, about 2 hours.

4. Meanwhile, shred pork

using 2 forks. Skim fat from cooking liquid. Return pork and cooking liquid to Dutch oven, and stir to combine. Serve with tortillas, avocados, and limes, or cover with lid to keep warm up to 1 hour. SERVES 12 (serving size: about 31⁄4 oz. pork, 2 tortillas, and 1 avocado quarter) Calories 360; Fat 14g (sat 3g, unsat 9g); Protein 26g; Carb 37g; Fiber 6g; Sugars 3g (added sugars 1g); Sodium 489mg; Calc 6% DV; Potassium 15% DV

cumin; cook, stirring often, until fragrant, about 1 minute. Add beans, ¼ cup water, and salt; cook until warmed through, 3 to 4 minutes. Remove from heat; cover to keep warm. Just before serving, stir in juice and cilantro. SERVES 8 (serving size: 1⁄2 cup) Calories 134; Fat 4g (sat 1g, unsat 3g); Protein 7g; Carb 19g; Fiber 8g; Sugars 0g; Sodium 297mg; Calc 4% DV; Potassium 10% DV

BAKED COCONUT PLANTAINS Active: 10 min. Total: 30 min. With their crisp exterior, tender and creamy interior, and hint of coconut flavor, these plantains are irresistible.

EASY SMOKY BLACK BEANS Active: 10 min. Total: 10 min. Since everything else in this menu requires a bit more of your attention, it’s good to have one dish that’s simpler to prepare. Gussied-up canned beans are easy and delicious. 2 1 ½ ½ 2

¼ ½ 3 ¼

Tbsp. olive oil Tbsp. minced garlic tsp. smoked paprika tsp. ground cumin (15.5-oz.) cans reduced-sodium black beans, rinsed and drained cup water tsp. kosher salt Tbsp. fresh lime juice cup chopped fresh cilantro

1. Heat oil in a medium

saucepan over medium-low. Add garlic, paprika, and

4 very ripe plantains, diagonally sliced ¼ cup coconut oil, melted ½ tsp. kosher salt ½ tsp. flaked sea salt 1. Preheat oven to 400°F

with rack 6 inches from heat. 2. Toss together plantain

slices, oil, and kosher salt; spread in a single layer on a baking sheet. Roast at 400°F until plantains are lightly golden on bottom, about 15 minutes. Turn slices over, and continue roasting until evenly cooked and soft, about 15 minutes. Increase oven temperature to broil, and broil until deeply golden, 1 to 2 minutes. Sprinkle with flaked salt; serve warm. SERVES 8 (serving size: 1⁄2 cup) Calories 170; Fat 7g (sat 6g, unsat 1g); Protein 1g; Carb 29g; Fiber 2g; Sugars 13g (added sugars 0g); Sodium 258mg; Calc 0% DV; Potassium 13% DV

FOOD ST YLING: CHELSEA ZIMMER; PROP ST YLING: HEATHER CHADDUCK HILLEGAS

3. Remove pork from oven,


1. Preheat broiler with oven

SPICY TOMATILLOLIME SAUCE Active: 15 min. Total: 30 min.

©2017 Cargill, Inc. All rights reserved. Truvía® is a registered trademark of The Truvia Company LLC.

10 tomatillos (about 1¾ lb.), husks removed 2 serrano chiles 1 medium yellow onion, peeled and quartered 1 bunch cilantro leaves and stems ½ cup water 2 Tbsp. extra-virgin olive oil 1 Tbsp. fresh lime juice 1 Tbsp. honey 1½ tsp. kosher salt

rack 6 inches from heat. Arrange tomatillos, chiles, and onion in a single layer on a rimmed baking sheet. Broil until tomatillos are soft and browned, 15 to 20 minutes, turning after 8 minutes. Cool 10 minutes. 2. Transfer vegetables and

any liquid in pan to a blender. Add cilantro, ½ cup water, oil, juice, honey, and salt; process until almost smooth. Keep at room temperature until ready to serve (up to 2 hours), or store, covered, in refrigerator up to 1 week. MAKES 4 CUPS (serving size:

1⁄4 cup) Calories 39; Fat 2g (sat 0g, unsat 2g); Protein 1g; Carb 5g; Fiber 1g; Sugars 3g (added sugars 1g); Sodium 220mg; Calc 1% DV; Potassium 5% DV

1 Tbsp. granulated sugar 1 tsp. kosher salt 1 garlic clove, halved 1. To prepare carrots, com-

PICKLED FARM VEGETABLES Active: 10 min. Total: 30 min. CARROTS

2. To prepare onions, com-

3 large multicolored carrots (about 10 oz.), thinly sliced ½ cup apple cider vinegar ½ cup water 1 Tbsp. granulated sugar 1 tsp. kosher salt 1 garlic clove, halved

bine onion slices and remaining ingredients in a 1-pint jar. Cover with lid; shake well. Let stand at room temperature 20 minutes. Chill until ready to use (up to 2 weeks).

ONIONS

1 red onion, thinly sliced ½ cup apple cider vinegar ½ cup water

GET SWEET ON NATURE . Tru via® S u g a r B l e n d s wi t h 75% fewer calories t h a n s u g a r m a k e b a k i n g e v e n s w e e t e r. T h nature-made s weetnes s of stevia means great ta s te w i t h l e s s s u g a r. Pick Nature’s Sweetnes s. Pick Truvia .®

Learn more about our ingredient s at Truvia .com/FAQ.

bine first 6 ingredients in a 1-pint jar. Cover with lid, and shake well. Let stand at room temperature 20 minutes. Chill until ready to use (up to 2 weeks).

SERVES 8 (serving size: about

1⁄4 cup drained pickles) Calories 25; Fat 0g; Protein 1g; Carb 6g; Fiber 1g; Sugars 3g (added sugars 1g); Sodium 168mg; Calc 2% DV; Potassium 4% DV


DELICIOUS GIFTS FOR ALL ON YOUR LIST T

Whether you make them yourself or purchase from our top picks, these edible offerings will ďŹ ll your friends and family with comfort and joy. PROD U C ED BY HANNAH KLINGER PHOTOGRAPHY BY JENNIFER CAUSEY


COOKIES AND CONFECTIONS

DEC. 2017

Make It W STAFF FAVE

Buy It

MOLASSES CRINKLE COOKIES Active: 20 min. Total: 2 hr. 30 min. 8.5 oz. all-purpose flour (about 2 cups) 4 oz. whole-wheat flour (about 1 cup) ¾ cup packed brown sugar 4 tsp. ground ginger 1 Tbsp. ground cinnamon ¾ tsp. baking soda ½ tsp. kosher salt ¾ cup unsalted butter, softened ¾ cup molasses 1 Tbsp. whole milk ¼ cup granulated sugar ¼ cup powdered sugar

Dark Chocolate Library Madécasse, $45 (8 bars), madecasse.com Heirloom cocoa beans are bought directly from Madagascan farmers so they can earn a profit and live sustainably.

1. Place first 7 ingredients in

the bowl of a stand mixer fitted with a whisk attachment; beat at medium speed until combined. Add butter; beat 2 minutes, scraping sides of bowl as needed. Add molasses and milk; beat just until combined. Divide dough into 2 portions; wrap each portion in plastic wrap. Chill 2 hours or until firm. 2. Preheat oven to 350°F. 3. Line 3 baking sheets with

parchment paper. Shape dough into 36 balls (1 tablespoon each). Place granulated sugar in a small dish. Place powdered sugar in a small dish. Roll each ball in granulated sugar, then powdered sugar. Place 2 inches apart on baking sheets. Bake at 350°F for 12 minutes or until set but slightly soft in the center. Cool 5 minutes on wire racks before serving, or cool completely before packaging. SERVES 36 (serving size: 1 cookie) Calories 113; Fat 4g (sat 2g, unsat 1g); Protein 1g; Carb 19g; Fiber 1g; Sugars 11g (added sugars 11g); Sodium 56mg; Calc 2% DV; Potassium 3% DV

Make It

1. Line an 11- x 7-inch glass or

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ceramic baking dish with foil; coat with cooking spray.

PUMPKIN SPICE FUDGE Active: 20 min. Total: 2 hr. 20 min.

Addy Aprons Hedley & Bennett, $98 (adult), $39 (junior), hedley andbennett.com Japanese denim fabric is soft, stretchy, and durable. Get a matching version for the kid chef, too.

HOW TO PACK AGE

Fudge is easier to make than other made-from-scratch candies because it doesn’t require tempering, rolling, or shaping. Cooking spray 1¾ cups sugar ¾ cup canned pumpkin puree ⅔ cup fat-free sweetened condensed milk ½ cup pure maple syrup 2 Tbsp. unsalted butter 1 tsp. kosher salt 1 tsp. pumpkin pie spice 4 oz. ⅓-less-fat cream cheese 1 (12-oz.) pkg. white chocolate chips

2. Combine sugar, pumpkin, milk, and syrup in a saucepan over medium; cook 30 minutes or until a candy thermometer registers 237°F, stirring frequently. Stir in butter, salt, spice, cream cheese, and chocolate, cooking until melted (mixture will be very thick). 3. Coat a spatula with cooking

spray; spoon mixture into prepared dish, smoothing into an even layer. Cool completely at room temperature, 1½ to 2 hours. Cut into 32 squares. SERVES 32 (serving size: 1 square) Calories 149; Fat 5g (sat 3g, unsat 1g); Protein 1g; Carb 25g; Fiber 0g; Sugars 25g (added sugars 23g); Sodium 91mg; Calc 5% DV; Potassium 1% DV

Stack the cookies in tall, slender cellophane bags or small boxes; less room means less crumbling. For the fudge, separate pieces among mini cupcake liners or squares of parchment paper so they don’t stick. Tie packages of treats with ribbon or baker’s twine. 93


PROP ST YLING: CINDY BARR; FOOD ST YLING: TORIE COX. PRODUCT PHOTOGRAPHY: KELSEY HANSEN

HOW TO PACK AGE

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Wrap completely cooled, unsliced loaves in plastic wrap. Cut a collar of parchment or butcher paper to fit around the center of each loaf, and label with the name of the recipe. Tape the collar around each loaf, and then tie decorative ribbon or butcherâ&#x20AC;&#x2122;s twine over the collar. You can also package individual slices in food-safe wax paper envelopes (make your own or find them at craft stores), and seal with a holiday sticker.


SWEET AND SAVORY BAKES

DEC. 2017

Make It W EGGNOG BANANA BREAD Active: 15 min. Total: 1 hr. 8 oz. white whole-wheat flour (about 2 cups) 1 tsp. kosher salt ¾ tsp. baking soda ¾ tsp. ground nutmeg 1 cup packed brown sugar ¼ cup unsalted butter, softened 2 large eggs 1½ cups mashed ripe banana (about 3 medium) ⅓ cup plain whole-milk yogurt (not Greek-style) 2 tsp. vanilla extract Cooking spray ¾ cup powdered sugar 1½ Tbsp. bourbon or rum 1 Tbsp. heavy cream Dash of ground cinnamon

Buy It

Make It

1. Preheat oven to 375°F.

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2. Combine rind, figs, and raisins in a bowl. Bring sherry to a boil in a saucepan; pour over fig mixture. Let stand 15 minutes.

1. Preheat oven to 350°F.

SAVORY FIG, OLIVE, AND PISTACHIO FRUITCAKE

2. Combine first 4 ingredients. Combine brown sugar and butter in the bowl of a stand mixer; beat at medium speed 1 minute. Add eggs; beat just until combined. Add banana, yogurt, and vanilla; beat to combine. Reduce speed to medium-low; add flour mixture, beating just until combined.

Active: 20 min. Total: 1 hr. 20 min.

3. Divide batter among 6 (5- x

3-inch) mini loaf pans or 12 muffin cups coated with cooking spray. Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in center comes out with a few moist crumbs clinging. Cool in pans on wire racks 10 minutes. Remove bread to wire rack; cool completely. 4. Combine powdered sugar,

bourbon, and cream; drizzle over bread. Top with cinnamon. SERVES 12 (serving size: 1⁄2 mini loaf or 1 muffin) Calories 256; Fat 6g (sat 3g, unsat 2g); Protein 4g; Carb 46g; Fiber 3g; Sugars 31g (added sugars 26g); Sodium 262mg; Calc 5% DV; Potassium 4% DV

Cookie Dough Mix and Match Cappello’s, $99 (8 [6-oz.] boxes), cappellos.com The dough is vegan and gluten- and grain-free, making it safe to enjoy raw if you can’t wait for cookies to bake.

Multi Bowls Le Creuset, $26–$52 each, lecreuset.com Glazed stoneware mixing bowls in trendy colors (Hibiscus, Marseille, and White) nest for easy storage but are worth showing off. Buy individually or as a set.

2 tsp. grated orange rind 7 oz. dried mission figs, stemmed and quartered (about 1¼ cups) 1 cup golden raisins (4 oz.) ½ cup cream sherry 3.25 oz. all-purpose flour (about ¾ cup) 2.6 oz. whole-wheat pastry flour (about ¾ cup) 1½ tsp. kosher salt ¾ tsp. ground cardamom ¾ tsp. baking powder ¼ tsp. ground cloves ¼ tsp. baking soda 4 large eggs ¼ cup extra-virgin olive oil ¼ cup fat-free buttermilk 1½ Tbsp. honey 2 tsp. vanilla extract 1 cup roasted unsalted pistachios 3 oz. pitted Castelvetrano olives, drained and coarsely chopped (¾ cup) Baking spray with flour

3. Combine flours, salt, and

next 4 ingredients (through baking soda) in a bowl. Place eggs in the bowl of a stand mixer fitted with a whisk attachment; beat 2 minutes. Add oil, buttermilk, honey, and vanilla; beat until combined. Reduce speed to low. Add flour mixture; beat just until combined. Use a spatula to stir in fig mixture (including liquid), pistachios, and olives. 4. Spoon mixture into a 9- x

5-inch loaf pan coated with baking spray. Bake at 375°F for 40 to 45 minutes or until a toothpick inserted in the center comes out with moist crumbs clinging. Cool in pan on a wire rack 5 minutes. Remove bread from pan; cool completely. SERVES 16 (serving size: 1 slice) Calories 209; Fat 9g (sat 1g, unsat 7g); Protein 5g; Carb 26g; Fiber 3g; Sugars 13g (added sugars 2g); Sodium 362mg; Calc 6% DV; Potassium 4% DV

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SNACKS

DEC. 2017

Make It W MISO-CARAMEL-TAMARI POPCORN MIX Active: 30 min. Total: 1 hr. 15 min. A slightly thicker caramel and the addition of whole almonds turn traditional caramel corn into a gift-worthy popcorn mix. Cooking spray 1½ cups sugar ⅔ cup water 3 Tbsp. white miso 1½ Tbsp. tamari 2 Tbsp. unsalted butter 1 tsp. baking soda ½ tsp. black pepper 10 cups popped unseasoned popcorn 3 cups toasted unsalted almonds ¼ tsp. kosher salt 1. Preheat oven to 200°F. Line a

baking sheet with parchment paper; coat with cooking spray. 2. Heat sugar, ⅔ cup water, miso, and tamari in a large saucepan over medium. Cook 35 minutes or until golden brown and bubbly and a candy thermometer registers 240°F. Remove from heat; stir in butter, baking soda, and pepper. 3. Combine popcorn and

Buy It Go Nutz Clif Family, $24 (set of 3), cliffamily.com Sophisticated snackers will love these maple-curry, smoked paprika, and rosemary roasted nut combinations.

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Chili Granola Bad Seed, $14 (5-oz. jar), mouth.com This crunchy, garlicky, spicy condiment will amp up everything from your morning yogurt to seared fish fillets to avocado toast.

Crimson Popping Corn Rancho Gordo, $4 (1-lb. bag), ranchogordo.com These gorgeous, naturally red kernels pop up dense and moist, with next to no throat-catching husks.

almonds in a large bowl. Working quickly, pour sugar mixture over popcorn mixture, tossing to coat. Spread mixture in an even layer on prepared pan; sprinkle with salt. Bake at 200°F for 40 minutes or until golden and crisp, stirring every 15 minutes to break up clusters. Cool to room temperature, stirring occasionally. Store in an airtight container up to 1 week. SERVES 24 (serving size: about 1⁄2 cup) Calories 178; Fat 10g (sat 1g, unsat 8g); Protein 5g; Carb 20g; Fiber 3g; Sugars 14g (added sugars 13g); Sodium 204mg; Calc 5% DV; Potassium 4% DV


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

See what you can make with Fisher ÂŽ at fishernuts.com


SIPS

DEC. 2017

Make It X CRANBERRY-GINGER SHRUB COCKTAIL Active: 10 min. Total: 2 hr. 10 min. 1 ½ ½ 2 1

cup apple cider vinegar cup water cup granulated sugar Tbsp. grated peeled ginger lb. fresh or frozen cranberries (about 4 cups) 6 (2-in.) strips fresh orange rind 8 cups prosecco or other sparkling wine, chilled (about 2½ bottles)

1. Bring first 6 ingredients to a

boil in a large saucepan over high; cook 10 minutes or until cranberries begin to burst, stirring occasionally. Remove pan from heat; cool to room temperature. Place in an airtight container, and refrigerate 2 hours or overnight. Strain cranberry mixture through a finemesh sieve over a bowl, pressing solids with back of a spoon. Discard solids. Package for gifts, or continue with recipe. 2. To prepare each cocktail, combine ½ cup prosecco and 3 tablespoons shrub in an icefilled shaker; stir. Strain into a martini glass. SERVES 16 (serving size: scant 1 cup) Calories 122; Fat 0g; Protein 0g; Carb 12g; Fiber 1g; Sugars 8g (added sugars 6g); Sodium 1mg; Calc 0% DV; Potassium 1% DV

Buy It Bruto Americano Aperitivo St. George Spirits, $28 (750 ml.), klwines.com Floral, citrusy, and bracingly bitter, this California-made cousin to Campari is perfect for the cocktail enthusiast.

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HOW TO PACK AGE

For the shrub, use a small funnel or foil cone to divide the liquid among small clear bottles or jars. Add a label with the cocktail recipe. For the popcorn (page 96), label paper ice cream bowls and place inside wide cellophane bags; fill each bag, and tie. (Or skip the bowl, and add a tag to the tie.)


Dress Up Your Holidays Get creative with crisp, oval Town House crackers and your favorite toppings.


SAUCES

DEC. 2017

Make It W SPICED RUM-CARAMEL SAUCE Active: 25 min. Total: 25 min. 1¼ 1¼ ¾ ¼ 3 2 1½ ½ ½

cups sugar cups water cup half-and-half cup unsalted butter Tbsp. dark rum (such as Myers’s) tsp. kosher salt tsp. vanilla extract tsp. finely ground black pepper tsp. ground cloves

1. Combine sugar and 1¼ cups

water in a large saucepan over medium-high; cook 20 to 25 minutes, without stirring, or until bubbles form and mixture turns a light amber (between honey and maple syrup color). 2. Carefully add half-and-half, stirring constantly with a whisk for 1 minute or until smooth (the mixture will bubble vigorously but will smooth out). 3. Remove pan from heat. Stir in butter and remaining ingredients. Divide caramel among 6 (3-ounce) jars. To reheat, place caramel in a microwave-safe bowl; microwave at HIGH until warm, stirring every 15 seconds. SERVES 24 (serving size: 11⁄2 Tbsp.) Calories 73; Fat 3g (sat 2g, unsat 1g); Protein 0g; Carb 11g; Fiber 0g; Sugars 11g (added sugars 10g); Sodium 164mg; Calc 1% DV; Potassium 0% DV

Buy It

HOW TO PACK AGE

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Place the caramel sauce in 3-ounce glass jars, and attach a label with reheating directions and suggestions for use, such as serving over ice cream, pound cake, or bread pudding; or drizzling over a baked apple pie or winter fruit cobbler as a delicious finishing touch.

Honey Flask Williams Honey Farm, $9 (5-oz. flask), williamshoney farm.com This portable bottle of raw Tennessee honey is perfect for a tea drinker or camper.


CHEESE BOARD MUST-HAVES

DEC. 2017

Buy It

Lemon-Sultana Marmalata Le Bon Magot, $13 (8-oz. jar), lebonmagot.com Caraway and saffron make this condiment a beautifully complex addition to a cheese board featuring mild, creamy cheeses.

Make It

1. Preheat oven to 325°F.

S

2. Place 1¼ cups water and yeast in the bowl of stand mixer fitted with dough hook; let stand 10 minutes or until foamy. Add flour, oil, honey, and 1 teaspoon salt to yeast mixture; beat at medium-low speed 10 minutes or until a supple dough forms. Place dough in a bowl coated with cooking spray; cover with plastic wrap.

EVERYTHING LAVASH CRACKERS Active: 30 min. Total: 2 hr. 1¼ cups lukewarm water (100°F to 110°F) 1 (¼-oz.) pkg. active dry yeast 17 oz. bread flour (4½ cups) ¼ cup olive oil 2 Tbsp. honey 1½ tsp. kosher salt, divided Cooking spray 2 Tbsp. toasted sesame seeds 4 tsp. poppy seeds 4 tsp. dried minced onion 4 tsp. dried minced garlic 1 large egg white, whisked

HOW TO PACK AGE

3. Let dough rise in a warm place (80°F to 85°F), free from drafts, 10 minutes or until ¼ larger in size. Divide into 3 equal portions. Cover with plastic wrap; let rise 10 more minutes or until ¼ larger in size. 4. Combine remaining ½ teaspoon salt, sesame seeds, poppy seeds, onion, and garlic. Flip a baking sheet over so that the bottom is facing up; coat

with cooking spray. Roll 1 dough portion to an 18- x 12inch rectangle on a lightly floured work surface (keep remaining dough portions covered to prevent drying). Place dough on prepared pan. Brush with egg white; sprinkle with 2 tablespoons sesame seed mixture, pressing to adhere. 5. Bake at 325°F for 25 minutes or until crisp. Cool on pan 15 minutes; place on a wire rack, and cool completely. Repeat with remaining dough, egg white, and seed mixture. Once completely cool, break crackers into medium pieces. SERVES 20 (serving size: 4 crackers) Calories 132; Fat 4g (sat 1g, unsat 3g); Protein 4g; Carb 21g; Fiber 1g; Sugars 2g (added sugars 2g); Sodium 148mg; Calc 1% DV; Potassium 1% DV

Place the crackers in sturdy paper bakery bags or parchment paper envelopes, being careful not to overfill (which might break them); secure with a pretty holiday sticker. You can also make a themed gift by placing the packaged crackers in a basket with an assortment of cheeses.

Recipes by Robin Bashinsky

Rye and Sourdough Crackers and Candied Pecans and Pepitas Aida, $9–$10 each, aidaeats.com The hearty crackers may outshine the cheese. Lemon and Szechuan pepper jazz up seeds and nuts.

Cheese Board with Knife David Rasmussen Designs, $63, thegrommet.com The solid walnut board includes a stainless steel knife that slots into the surface.

Find more gift ideas for cooks, food lovers, and weekend culinary hobbyists at cooking light.com/giftguide.

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RECIPES WITH ROOTS FIVE OF OUR FAVORITE WRITERS SHARE THEIR FONDEST HOLIDAY TRADITIONS, WITH STORIES IN RECIPE FORMAT CRAFTED TO MAKE YOU LAUGH, THINK, AND SAVOR.

PRODUCED BY TIM CEBULA PHOTOGRAPHY BY JENNIFER CAUSEY

WE INDULGE IN RITUALS this time of year. Some are broadly

shared customs like tree trimming and Menorah lighting, but the most cherished traditions bond us more personally with family and friends, and they remind us who we are and what we love most. For many, food says it best. Some dishes have been in our families for generations. Celebrity chef Carla Hall could not imagine Christmas dinner without her grandmother’s signature Southern Green Beans and Potatoes (page 111). Texas-based writer Robb Walsh tells how his grandmother’s Ruthenian Mushroom Soup (page 107) is part of a centuries-old vegetarian dinner that honors animals

of the field. These recipes give us a deeper understanding of our families, as author and chef Tamar Adler’s Mujadara (page 109) helps her learn about the father she never fully knew. And some traditions we start ourselves. Lobster rolls (page 115) have become Manhattan-based editor and columnist Peter Meehan’s brilliant annual abbreviation of the traditional Italian Feast of the Seven Fishes. And globe-roaming writer Shane Mitchell shares her sister’s “full-frontal” Gingerfolk Cookies (page 113), a delightfully bawdy entry for Santa’s naughty list. All these edible heirlooms preserve family lore and gather us around the table to celebrate bite by delicious bite.

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This recipe calls for a mix of dried mushrooms and fresh button mushrooms, but the soup was originally prepared with freshly foraged wild mushroomsâ&#x20AC;&#x201D; feel free to use what you like.


DEC. 2017

RUTHENIAN MUSHROOM SOUP

PROP ST YLING: HEATHER CHADDUCK HILLEGAS; FOOD ST YLING: CHELSEA ZIMMER. ILLUSTRATIONS: JOE MCKENDRY

ROBB WALSH

“My IrishAmerican father wasn’t really big on vegetables. For the rest of my childhood, we had a turkey dinner and ‘Rudolph the Red-Nosed Reindeer’ on the hi-fi.”

If you forget this first step, don’t panic. The shortcut: Combine dried mushrooms and 4 cups of water in a saucepan over low; simmer for 30 minutes. Save the liquid.

I DIMLY REMEMBER A CHRISTMAS EVE DINNER at Nana’s house that started with raw garlic and a bowl of dark brown mushroom soup. There were carolers at the front door singing Christmas songs in Ruthenian.1,2 When we left Pittsburgh when I was 7, we quit the tradition.3 When I had kids of my own, I felt a need to reconnect with my heritage. I was invited to the Ukrainian Cultural Center in Chicago one October—they made a full-scale Christmas Eve dinner for my visit.4 The food brought back memories, but when a group of carolers appeared singing the old Christmas songs, tears rolled down my cheeks. My family has prepared the Ruthenian feast every year since. The raw garlic freaks out the kids, but everybody loves the mushroom soup.

Active: 45 min. Total: 10 hr. 2 oz. dried porcini mushrooms 3 Tbsp. canola oil 1 lb. sliced fresh button mushrooms 1 medium-size yellow onion, finely chopped (about 1½ cups) 1 cup finely chopped celery 3 garlic cloves, minced ½ tsp. dried powdered thyme ½ tsp. dried dill ½ tsp. ground white pepper Pinch of cayenne pepper 2 Tbsp. all-purpose flour 1 bay leaf 1 lb. russet potatoes, peeled and cut into ¼-in. dice 3 Tbsp. sherry vinegar 5 1½ tsp. kosher salt Hot pepper sauce (such as Tabasco) Fresh dill leaves 1. Ideally, you should soak the dried

mushrooms in a quart of warm water overnight to rehydrate them. The soaking liquid is the soup stock, so be careful not to throw it away. 2. When mushrooms are soft, remove

from water, squeezing most of the liquid back into the bowl. Trim away hard woody parts of the stems. Coarsely chop

mushrooms, and set aside. Pour liquid through a cheesecloth-lined sieve over a bowl—stop when a tablespoon or so of liquid remains, and discard it along with the grit. Combine strained liquid with water until you have 10 cups. 3. Heat the oil in a large soup pot over

medium-high. Add the fresh mushrooms, onion, celery, and garlic, and cook, stirring occasionally, until mushrooms give up their water, about 10 minutes. Add thyme, dill, white pepper, and cayenne, and keep stirring. Sprinkle flour over mushroom mixture, and stir constantly for a few minutes until flour begins to stick to the pot. Add porcini mushrooms, the 10 cups of mushroom liquid, and bay leaf. Stir while scraping to deglaze bottom of pot. Cook 15 minutes, stirring as mixture thickens.

(From left) Son Joe Walsh, Robb Walsh, daughter Katie Walsh, daughter Ava Walsh, wife Kelly Klaasmeyer, daughter Julia Walsh

4. Reduce heat to a simmer, stir in potatoes, and cook until meltingly tender, another 45 minutes. Season with vinegar, salt, and hot sauce to taste. Simmer a few more minutes. Remove bay leaf. Serve family style in a tureen; garnish with fresh dill. SERVES 12 (serving size: about 1 cup) Calories 100; Fat 4g (sat 0g, unsat 3g); Protein 4g; Carb 13g; Fiber 3g; Sugars 2g (added sugars 0g); Sodium 251mg; Calc 2% DV; Potassium 9% DV

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Ruthenian-Americans are citizens with ancestors from areas of the Carpathian mountains of Central Europe, including parts of Slovakia, Poland, and Ukraine.

Ruthenian vegetarian Christmas Eve dinner originated from a pre-Christian winter feast that honored farm animals.

Pittsburgh has the Byzantine Catholic Archeparchy and a large Ruthenian population. Andy Warhol, the most famous RuthenianAmerican, was a Pittsburgh native.

The menu consisted of 12 vegetarian dishes, each representing part of nature: wheat from the fields, vegetables from the garden, mushrooms from the forest, etc.

In earlier times, the sour flavor often came from kvass, a fermented bread beverage. As kvass became less common, vinegar and lemon juice were adopted as modern alternatives.

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We always ate this with white rice. I like brown better. If you use white, the benefit is not having to parboil it. But the benefits of brown far outweigh that small step: It tastes like something, it is healthier, it retains a bit of structure and body and reminds you that youâ&#x20AC;&#x2122;re eating.


STAFF FAVE

MUJADARA TAMAR ADLER THERE IS A VERSION OF MY PARENTS’ STORY that is best told in numbers, making

“When there is no narrative history, a recipe is the closest one family can come.”

it particularly well-suited to a recipe—a narrative in measurements. Twenty was my mother’s age when she married my father, who was 30. She was 39 when he died. Just over zero is about the amount we know about his life in Israel, where he lived until marrying my mother.1 We have fractions: a tan photograph of him as a smiling 4-year-old in Jerusalem; a story about his surviving the siege of Jerusalem alone, on potatoes.2 All that we have that is whole is his food. In the place of ketchup and mayonnaise, our table in suburban New York featured hummus, tehinah, pickled hot peppers, Israeli salad. And on Shabbat and Hanukkah, my mother made mujadara—a festive but simple one-pot meal of fried onion, lentils, and rice.3 She has made variations on the basic dish, trying duck fat,4 Urfa pepper, lentils du Puy. But this is where she has landed—very much, she says, like where she began. Active: 30 min. Total: 1 hr. 30 min. 7 cups water, divided 1 cup uncooked long-grain brown rice 1½ tsp. kosher salt, divided 3 large yellow onions ¼ cup good-quality extra-virgin olive oil (such as Lucini), divided 6 thyme sprigs 1 Tbsp. ground cumin 1 bay leaf 1 cup uncooked brown or green lentils, rinsed ¼ cup toasted pine nuts Plain whole-milk yogurt (optional) Chopped fresh mint (optional)

Adding thyme and bay leaf might be heresy. I haven’t seen either in mujadara recipes I’ve read, and my mother doesn’t include them. But I never cook rice or lentils without them.

1. Bring 4 cups water to boil in a small

pot over high. Add rice and ½ teaspoon salt, and boil for 10 minutes. Drain. While the rice parcooks, halve and thinly slice the onions horizontally. 2. Heat a medium pot or baking dish with a lid over medium-high, and then add 3 tablespoons olive oil. Add sliced onions, thyme, and remaining 1 teaspoon kosher salt. Reduce heat to medium, and cook, stirring often, until

onions are softened and quite browned, about 20 to 25 minutes. Add a sprinkle of water if needed to keep from burning. Remove half of the onions (about 1 cup), and set aside. Add the parcooked rice, cumin, bay leaf, and remaining 1 tablespoon olive oil to pot. Cook, stirring often, until toasted and fragrant, 1 to 2 minutes. Add lentils and remaining 3 cups water. Increase heat to mediumhigh, and bring to a boil; reduce heat to a very low simmer. Cover and cook until rice and lentils are tender and water is absorbed, about 40 minutes.

Me and my mother cooking at Moosehead Lake, Maine, on a camping trip.

3. While mujadara cooks, put reserved half of onions in a small pan, and cook over medium-high, stirring often, until fried and crisp, even blackened in places, about 5 minutes. Set aside. 4. To serve, stir pine nuts into mujadara, and sprinkle with fried onions. If you like, drizzle with additional olive oil and a dollop of yogurt, and top with mint. 5 SERVES 8 (serving size: about ¾ cup) Calories 276; Fat 11g (sat 1g, unsat 8g); Protein 8g; Carb 37g; Fiber 6g; Sugars 3g (added sugars 0g); Sodium 367mg; Calc 3% DV; Potassium 10% DV

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He was the only Israeli generation, perhaps part of why I cling to his food so vehemently.

My father’s mother died when he was 12, and his father died when he was 18. If zero is what we knew about him, the amount I know of his parents is some deep negative number.

An almost-child bride, my mother was taught Israeli cuisine by the wives of my father’s émigré friends. She has become a formidable cook, outpacing her teachers.

I recently tried making this with ghee because it sounded good. It was too buttery, and I’ve reverted to olive oil, which is perfect, and usually the best fat in my book, anyway.

This can be a side dish, but I serve it as a main dish, with yogurt with poundedup garlic and sometimes mint mixed in, some boiled egg wedges, and an herb salad.

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While this is a Southern-style dish I learned from my grandmother in Tennessee, itâ&#x20AC;&#x2122;s not so different from braised vegetable dishes in rustic French cooking, which resonates with my French culinary training.


DEC. 2017

SOUTHERN GREEN BEANS AND POTATOES CARLA HALL

“There is no need to cook string beans quickly, and that’s a beautiful thing. Slow down, make some conversation, and take time to breathe.”

GREEN BEANS WERE OFTEN A STAPLE of our regular Sunday suppers at Granny’s house, but the simple addition of the little potatoes with the skin peeled off in the middle was saved for holidays and special occasions. The green beans and potatoes1 were cooked in flavored chicken stock, and the potatoes would fall apart just enough to coat the beans with starchy goodness. The best part of this memory was stringing the green beans, because it was one of the few tasks that I was allowed to do when it came to preparing dinner for the holidays when I was a kid—probably because it was tedious and rarely actually done in the kitchen.2 Today, our family holiday tradition includes everyone in the family taking charge of a recipe, and I tend to move around between them, helping out here and there as needed. The green beans and potatoes still live on in our yearly menu, only now it’s my nieces and nephews who cook it. The dish is just as simple and just as delicious as it was when I had it at Granny’s table, and it’s still the one thing that officially tells my taste buds that it’s a special occasion.

Active: 15 min. Total: 37 min.

1. Heat oil in a 5-quart saucepan over

2 tsp. olive oil 1 medium onion, halved and very thinly sliced 2 garlic cloves, sliced ¼ tsp. crushed red pepper 3 cups unsalted chicken stock 3 ¾ tsp. kosher salt 1½ lb. small red and gold potatoes, a strip peeled from the center of each 4 1 lb. green beans, trimmed

medium-high. Add onion. Cook, stirring occasionally, until just tender, about 2 minutes. Add garlic and red pepper, and cook, stirring frequently, until onion is tender, about 3 minutes.

The secret to these beans is that they should be tender, not crisp, just as my granny made them. For me, they are true comfort food.

2. Add stock, salt, and potatoes. Bring to

a boil, then reduce to a steady simmer. Simmer 10 minutes or until the potatoes are just tender enough to be pierced with a fork but still firm. 3. Add green beans, cover, and simmer until very tender, about 6 minutes. Use a slotted spoon to transfer the potatoes and green beans to a serving dish. Bring the liquid to a boil, and cook5 until reduced to 1 cup, about 6 minutes. Spoon over the vegetables, and gently fold to mix. Serve hot.

This is me with my grandmother, Freddie Mae, who taught me how to appreciate good food.

SERVES 4 (serving size: about 1 cup) Calories 198; Fat 3g (sat 0g, unsat 2g); Protein 8g; Carb 39g; Fiber 8g; Sugars 8g (added sugars 0g); Sodium 346mg; Calc 5% DV; Potassium 8% DV

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We peel the strip for a couple of reasons: It looks nice, and it helps the potatoes release more starch.

Pulling strings off the green beans is a great kitchen job for kids—or anyone else who wants to help. It’s simple enough that you can chat while stringing.

To avoid an oversalted dish, be sure to use low- or nosodium chicken stock. Vegetable stock works great, too, if you want to make the dish vegetarian.

I also like to cut a few of the potatoes into quarters—that way they’ll help thicken the stock even more.

The reduced stewing liquid is a built-in sauce for the vegetables. Make sure to spoon it all on there— it’s like veggie gravy!

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Decorate cookies with suggestively placed red hots, colorful sprinkles, even extra dough squeezed through a garlic press to simulate hair, to celebrate the body eclectic. An egg wash or royal icing will secure trimmings in place.


DEC. 2017

GINGERFOLK COOKIES SHANE MITCHELL

“Gender identity deserves greater awareness. I encourage you to honor the wider spectrum when decorating your gingerfolks.”

Some kids don’t get Christmas cookies. Please be Santa’s helper and donate to No Kid Hungry (nokidhungry .org): It’s a cause close to my heart.

WHEN MY SISTER KAKI laughed, a few age lines appeared around her mouth and eyes. We were rolling out cookie dough in my kitchen on that last Christmas spent together, and because she was a dead ringer for our grandmother, a prescient thought occurred to me: “I know what she’s going to look like when she’s old.” Didn’t say it aloud. If I had, maybe life would be different, but that’s magical thinking for you. The first gingerbread man is credited to the court of Queen Elizabeth I, who favored important guests with a likeness baked as a cookie. Four centuries later, my sister, an artist and graphic designer, turned her own crisply browned wafers into an X-rated gender statement, her sense of humor always a little darker and definitely a lot dirtier than mine. The androgynous cookies swiftly developed body parts, with cinnamon red hots and sprinkles explicitly applied.1 She even smashed dough through a garlic press to create a hairy effect. Santa undoubtedly laughsnorted his milk when he saw our offering next to the chimney later that night. Full-frontal cookies are Kaki’s holiday legacy to our family.2 Recently, I mailed vintage tin cutters and the recipe to a niece named in my sister’s honor after Kaki left us too soon, never destined to be old, though her naughty spirit lingers when I slide a batch of her mature-audience gingerbread into the oven this time of year.

Active: 20 min. Total: 4 hr. 40 min. 6⅜ oz. all-purpose flour (about 1½ cups) 2 tsp. ground ginger ¼ tsp. ground cinnamon ¼ tsp. ground cloves ¼ tsp. ground nutmeg ½ tsp. baking soda ½ cup (4 oz.) unsalted butter, softened ½ cup packed light brown sugar ¼ cup unsulfured molasses 3 1 large egg yolk 1 tsp. grated orange rind ½ tsp. finely grated fresh ginger 4 ½ tsp. vanilla extract 1 cup assorted sprinkles 1. Sift flour, spices, and baking soda into

a medium bowl. With a hand mixer or standing mixer on medium speed, cream butter in a separate bowl until whipped, about 1 minute. Add brown sugar, beating until fluffy, about 2 more minutes. Beat in

molasses, egg yolk, orange rind, fresh ginger, and vanilla on medium-low speed. Add flour mixture, and beat until just blended. Gather dough into a ball; divide and flatten into 2 disks. Wrap each in plastic wrap, and chill until firm, about 4 hours. 2. Preheat oven to 350˚F. 3. Line 2 baking sheets with parchment

paper. Working with 1 dough disk at a time, unwrap and place on a lightly floured surface. Roll out dough disk to ¼-inch thickness. Using a 2-inch cookie cutter,5 cut each dough disk into 12 cookies. Transfer to prepared sheets, placing about 1 inch apart. Bake at 350˚F until puffed and slightly dark around edges, about 10 minutes. Cool on sheets 2 minutes; remove with spatula to a wire rack. Cool 10 minutes. Decorate provocatively with sprinkles.

My sister Kaki (center), brother Jamie, and me minutes before we tore off our holiday finery. We weren’t always on the naughty list. Just most of the time.

SERVES 24 (serving size: 1 cookie) Calories 126; Fat 6g (sat 3g, unsat 1g); Protein 1g; Carb 17g; Fiber 0g; Sugars 9g (added sugars 9g); Sodium 30mg; Calc 2% DV; Potassium 2% DV

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For my family, Christmas has always been a time to be creative. Even cookies are a palette for self-expression.

But not the only one: Kaki once designed felt Santa hats for pets, so now every Christmas my dog Dharma dons hers.

Unsulfured molasses is made from mature sugarcane ripened naturally. Blackstrap is rich in flavor and antioxidants.

A few years ago I started adding grated fresh ginger to our family recipe. It gives these cookies extra kick.

On my wish list? Williams Sonoma’s classic welded copper gingerbread man cookie cutter set. ($15, williamssonoma.com)

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The split-top buns common to New England lobster roll joints are rare in New York, but Martin’s Potato Rolls—from Central Pennsylvania, famous for being Shake Shack’s buns—are easy to score. If Martin’s aren’t available, other potato roll brands will work just fine.


DEC. 2017

LOBSTER ROLLS PETER MEEHAN

“Lobster rolls are both penitent and luxurious—a take on the Feast of the Seven Fishes that’s barely harder than serving tuna salad sandwiches, but far more fun to eat!”

CHRISTMASTIME TRAVEL IS GARBAGE unless you drive a flying sleigh. One year I decided I was done with it. I’d stay in New York instead of swimming upstream to my parents’ house and would gather the other misfits on the island of misfit toys to celebrate. My plan was to make an Italianate Feast of the Seven Fishes1 on Christmas Eve, a rewrite of my family’s fish-free Midwestern traditions. But as the RSVP tally climbed,2 I had to accept that I definitely didn’t own enough plates to do it for 30 people. (Where would I even get all the eels?) My wife and I racked our brains for a menu solution. We needed seafood for a crowd, without being at the stove all night. We landed on lobster rolls: They were highly desirable but also hand-food and easy to make, like tuna salad in white tie and tails.3 So we stacked them high, in near-criminal abbondanza, and started a tradition running for a decade-plus. Now “home” is where we and the misfits gather on Christmas Eve and where there’s no end to the lobster rolls—at least until it’s time to put cookies and milk out and try to get the kids into bed.

Active: 40 min. Total: 1 hr. 10 min. 2 lb. fully cooked lobster meat 4 (from about 10 lb. of live lobsters) 2 cups finely diced English cucumber ¾ cup mayonnaise 2 tsp. minced fresh tarragon 6 small scallions, very thinly sliced 1 tsp. kosher salt ½ tsp. freshly ground black pepper ¼ cup unsalted butter, softened 12 Martin’s Long Potato Rolls (aka hot dog buns) 1. If using live lobsters, steam or boil

You may also want to pick all the meat from the carcass and add it to the stockpile, or reserve or freeze the carcass for soup or broth.

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The feast is an Italian Catholic Christmas Eve tradition of meatfree feasting that often includes salt cod, mussels, eels, and other sea beasts common to the Southern Italian table.

them. The boiling ratio is 7 minutes for the first pound and 3 additional minutes for every pound after. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles, and tails. Remove and discard the cartilage from the claws and the intestines from the tails of the cooked meat. Cut the meat into ½-inch pieces.

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Truth is, I would have fudged up seven courses for just seven people.

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This was when lobster rolls ran you 20 bucks and required a wait in line in Manhattan at places like Mary’s Fish Camp or Pearl Oyster Bar.

2. Place diced cucumber in a colander for

at least 5 minutes to drain the excess liquid. Combine the lobster, cucumber, mayonnaise, and tarragon (or chervil). If the salad is to be served within the hour, add the scallions (or chives). If not, add them 30 minutes before serving. Season with salt, if needed, and pepper. Cover with plastic wrap, and chill for at least 30 minutes before serving, or as far ahead as the night before. 3. When you’re ready to party: Preheat a

griddle over medium-low. Taste the lobster salad—does it need more salt? Does it want more mayonnaise? Now’s the time to fix it.

This is me serving up what will be the first of a couple Wimpy-worthy platters of sea-meat sandwiches.

4. Lightly butter the insides of the buns. Griddle them for about 2 minutes, until golden brown.5 Stuff the toasted rolls with the chilled lobster salad. Stack ’em high and serve ’em hot. SERVES 12 (serving size: 1 lobster roll) Calories 358; Fat 20g (sat 5g, unsat 13g); Protein 20g; Carb 25g; Fiber 1g; Sugars 4g (added sugars 0g); Sodium 757mg; Calc 13% DV; Potassium 10% DV

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This time of year, lobsters tend to be hard-shell, which have more meat per pound than the soft-shell lobsters of summer.

You could toast the buns a little further in a broiler or oven, but that butter-crisped, just-warm interior is the necessary magic.

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Start and end your day with delicious drinks that give you a nutritional boost. From a spicy morning elixir to a soothing nightcap, these better-for-you beverages keep your immune system humming and your gut health optimized, and they fill in the nutrients you may be lacking this holiday season.

BEVERAGES WITH

BENEFITS PHOTOGRAPHY BY JENNIFER CAUSEY

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By Jamie Vespa, MS, RD


REJUVENATING ROSÃ&#x2030; SPRITZER

Recipe p. 120


STRESS FIGHTER

Recharge after a taxing day with an invigorating rosé spritzer with a probiotic boost. Recipe p. 120 MORNING KICK START

Hit the ground running with a nutrientrich green smoothie. Recipe p. 120

IMMUNITY BOOSTER

Wake up your taste buds with a vitamin C– packed elixir enhanced with turmeric and ginger. Recipe p. 120

SUNDOWN SOOTHER

Relax with a warm, cardamom-infused (and bourbonspiked) sipper. Recipe p. 120

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GIFTS

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FOR THE

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DEC. 2017

RESTORATIVE TURMERIC ELIXIR

SOOTHING CARDAMOM SIPPER

Active: 5 min. Total: 5 min.

Active: 5 min. Total: 5 min.

Active: 10 min. Total: 15 min.

The holidays can bring on stress, which could in turn compromise digestion. Kombucha is packed with gut-friendly probiotics to help maintain healthy gut flora, in addition to compounds that fight harmful free radicals. Both grapefruit and effervescent rosé contain rich amounts of flavonoids—powerful plant antioxidants shown to help reduce blood pressure, fight inflammation, and improve vascular function—and the bitter and sweet flavors play off each other well.

When the hustle of the holidays leaves you feeling overtaxed, your immune function can suffer. This invigorating morning beverage delivers a quarter of your daily goal for immune-boosting vitamin C, along with turmeric and ginger, which help quell inflammation. Ginger also helps promote the growth of gut-healthy bacteria, according to new research.

Wind down with the adult version of a glass of warm milk. Research shows cardamom may help ward off stomach ulcers. It and sesame seeds (the essential ingredient in tahini) also have heart-healthy and antiinflammatory benefits. Be sure to use refrigerated coconut milk (found with nut milks in the dairy case) and not canned coconut milk.

1 Tbsp. thinly sliced fresh turmeric 1 Tbsp. fresh mint leaves 1 tsp. thinly sliced fresh ginger ½ tsp. granulated sugar ¼ tsp. grated lime rind Dash of salt Pinch of crushed red pepper (optional) ½ cup fresh pineapple juice 1½ Tbsp. fresh lime juice ⅓ cup seltzer water Lime slices and mint leaves (optional)

1 cup refrigerated unsweetened coconut milk (such as Silk) 3 green cardamom pods, crushed 1 cinnamon stick 1 Tbsp. maple syrup 1 tsp. tahini (sesame seed paste) ¾ oz. bourbon Ground cinnamon (optional)

⅓ cup fresh grapefruit juice ½ oz. St-Germain (elderflower liqueur) 3 oz. original (unflavored) kombucha 2 oz. sparkling rosé 1 lemon slice 1. Place grapefruit juice

and St-Germain in a lowball glass. Add ½ cup ice; top with kombucha and rosé. Garnish with lemon slice. SERVES 1 (serving size: about 1 cup) Calories 146; Fat 0g; Protein 1g; Carb 17g; Fiber 0g; Sugars 14g (added sugars 6g); Sodium 7mg; Calc 1% DV; Potassium 4% DV

1. Muddle turmeric, mint,

ginger, sugar, rind, salt, and red pepper, if using, in a cocktail shaker. Add juices and 5 ice cubes; cover and shake for 15 seconds. 2. Strain into a highball glass filled with ice. Add seltzer; stir. Garnish with lime slices and mint leaves, if desired. SERVES 1 (serving size: about 1 cup) Calories 90; Fat 0g; Protein 1g; Carb 22g; Fiber 1g; Sugars 15g (added sugars 2g); Sodium 124mg; Calc 3% DV; Potassium 8% DV

120

1. Bring milk, cardamom,

cinnamon stick, and syrup to a simmer in a saucepan over medium, stirring occasionally. Remove from heat; stir in tahini, cover, and let stand 5 minutes. Strain into a glass. Discard cardamom pods, and reserve cinnamon stick. Add bourbon; stir. Garnish with reserved cinnamon stick and ground cinnamon, if desired. SERVES 1 (serving size: about 1 cup) Calories 174; Fat 7g (sat 4g, unsat 2g); Protein 1g; Carb 16g; Fiber 1g; Sugars 12g (added sugars 12g); Sodium 43mg; Calc 52% DV; Potassium 1% DV

SUPERCHARGED KALE-AVOCADO SMOOTHIE Active: 5 min. Total: 5 min. This hydrating smoothie is jam-packed with nutrients, delivering one-third of your daily goal of vitamin A and 100% of vitamin K— two important nutrients many of us don’t get enough of. Matcha green tea powder helps you power through your holiday to-do list with sustained energy and alertness, thanks to a jolt of caffeine without the jittery side effects. 1 1 1 1 1 ¼ 2 1

cup coconut water Tbsp. fresh lemon juice tsp. matcha powder cup fresh kale, stemmed cup fresh spinach ripe avocado pitted Medjool dates cup ice

1. Place coconut water,

lemon juice, and matcha in a blender; top with kale, spinach, avocado, dates, and ice. Start blender at lowest setting and gradually increase to half power; process for 1 minute or until very smooth. SERVES 1 (serving size: about 1½ cups) Calories 200; Fat 8g (sat 1g, unsat 6g); Protein 3g; Carb 32g; Fiber 7g; Sugars 21g (added sugars 0g); Sodium 70mg; Calc 14% DV; Potassium 26% DV

PROP ST YLING: THOM DRIVER; FOOD ST YLING: MARGARET MONROE DICKEY

REJUVENATING ROSÉ SPRITZER


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WINNING THE WINTER SALAD PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: CINDY BARR

Robust greens, juicy fruit, and bold blue cheese deliver the seasonâ&#x20AC;&#x2122;s best, most beautiful side.

Cooking Class The Hows and Whys of Delicious By Tim Cebula

123


Cooking Class Why Ingredients Matter

DEC. 2017

All Dressed Up A crunchy, bright-flavored winter salad is a delicious counter to cold-weather comfort food. Here’s how to build a great one.

Red Wine Vinegar This salad can handle a strong vinegar that stands up to the greens’ peppery mineral flavors.

Honey It gives the dressing a little body, offsets bitterness, and pairs perfectly with blue cheese.

Active: 13 min. Total: 23 min. A great salad is all about balancing flavors and textures. This one gives every taste element (salty, sour, bitter, sweet, and umami) in each bite while rich, creamy cheese complements the crunchy components. 1 2 2 ¾ ½ 6 3 2 1

Blue Cheese The up-front flavors here cry out for cheese with plenty of oomph. Blue also adds luxe creaminess to each bite.

Winter Fruit Sweet-tart orange segments and pomegranate arils play well together and add a dazzling pop of color.

½ 1½ 1½

Tbsp. thinly sliced shallot Tbsp. red wine vinegar tsp. honey tsp. kosher salt tsp. freshly ground black pepper cups baby kale cups chopped radicchio Tbsp. extra-virgin olive oil cup navel or blood orange segments cup pecan halves, toasted Tbsp. pomegranate arils oz. blue cheese, crumbled (about ⅓ cup)

1. Combine first 5 ingredients (through pepper) in a small bowl. Let stand 10 minutes. 2. Combine kale and radicchio

in a large serving bowl. Add oil to shallot mixture, stirring well to combine. Drizzle dressing over greens; toss well to coat. 3. Top salad evenly with orange

Nuts For extra crunch and a touch of umami, nuts are a must. Pecans are better here than slightly bitter walnuts.

124

segments, pecans, pomegranate arils, and cheese. SERVES 8 (serving size: 1 cup) Calories 129; Fat 10g (sat 2g, unsat 8g); Protein 3g; Carb 8g; Fiber 2g; Sugars 4g (added sugars 2g); Sodium 277mg; Calc 10% DV; Potassium 4% DV

PHOTOGRAPHY: KELSEY HANSEN; FOOD ST YLING: TORIE COX

Winter Greens Hearty kale and radicchio deliver bold flavor, unlike mild spring greens such as butter lettuce and mâche.

Winter Greens Salad with Citrus and Blue Cheese


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Cooking Class How to Master the Method

COOK THE COVER

Pork Loin, Dressed to Impress

Roasted Pork Loin Stuffed with Prosciutto and Broccoli Rabe

rectangle. Season with remaining ¾ teaspoon salt.

Active: 30 min. Total: 1 hr. 50 min.

4. Arrange prosciutto in layers to cover inside of loin. Spread rabe mixture on top, leaving a 1-inch border. Roll pork up left to right. Tie with twine in surgeon’s knots at 2-inch intervals.

Top this roast with pomegranate arils to make it more festive. Find Marmite (British yeast paste) in the international aisle. 1 3 1 ⅛ 3 1 4 2 ¼ 1½ 2

bunch broccoli rabe, trimmed Tbsp. olive oil, divided tsp. kosher salt, divided tsp. crushed red pepper garlic cloves, minced (2-lb.) pork loin, trimmed oz. very thinly sliced prosciutto cups unsalted chicken stock cup dry white wine tsp. Marmite Tbsp. salted butter

5. Combine stock, wine, and Marmite in a roasting pan. Place pan over medium heat; cook until Marmite dissolves, stirring. Set a roasting rack in pan.

You need to know this basic technique that delivers dazzling results.

2. Preheat oven to 325°F.

1. Cook rabe in boiling water 3 minutes;

plunge into an ice bath for 1 minute. Drain well. Wrap rabe in paper towels; squeeze dry. Chop rabe into 1½-inch pieces. Place in bowl with 1 tablespoon oil, ¼ teaspoon salt, pepper, and garlic; stir well.

3. Cut into pork loin lengthwise from right to left, ¾ inch from bottom, keeping knife parallel with cutting board; do not cut through the other side. Continue slicing lengthwise from right to left, unrolling loin as you slice, to form a ¾-inch-thick

6. Heat a large skillet over medium-high. Add remaining 2 tablespoons oil. Place loin in pan; cook 12 minutes or until browned. Place loin on rack; cover loosely with foil. Roast at 325°F for 50 minutes or until meat registers 150°F. Remove pork from pan; let pork stand 20 minutes. Swirl butter into pan juices until butter melts. Cut pork into ¾-inch slices; serve with jus. SERVES 8 (serving size: about 3 oz. pork and 2 Tbsp. jus) Calories 264; Fat 15g (sat 5g, unsat 9g); Protein 29g; Carb 2g; Fiber 1g; Sugars 0g; Sodium 631mg; Calc 4% DV; Potassium 12% DV

THE STEPS

1

2

3

4

BUTTERFLY

SPREAD SMART

KNOT SECURELY

STEAM-ROAST

Slice along long side of loin, ¾ inch from board. With knife parallel to board, continue slicing lengthwise; roll pork out right to left (if you’re right-handed).

The first layer is prosciutto, which seasons the loin from inside as it roasts, while moisture from the broccoli rabe retains the prosciutto’s supple, buttery texture.

For a snug tie, use a surgeon’s knot: Loop the ends of the twine together, and then loop a second time before tying the knot— the extra friction holds the twine fast.

Lean pork loin dries out easily. Wine and stock in the roasting pan, covered loosely with foil, creates a sauna for the pork, which in turn flavors the meaty jus.

126

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: CINDY BARR

Stuffed pork loin gets oohs and aahs at the table. Our expert tips for better butterflying and genius twine-tying make it easy, too.


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Your Recipe for a Healthy Holiday Season Harness the health benefits of nature by incorporating these herbs into your busy routine easily and deliciously with Traditional Medicinals® teas.

1. TO RELAX… Promote a sense of tranquility with a blend of plants we’ve been turning to since ancien times for help calming the n system: chamomile and lave

3. FOR WELLNESS… Fend off winter’s chill and soothe your spirit with slippery elm. The silky-textured tree bark helps promote throat health. .

TEA TO TRY… TEA TO TRY…

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TRADITIONAL MEDICINALS CHAMOMILE WITH LAVENDE :

Take advantage of the soothing effects of this herb blend through another p aceful practice: teatime. T a o e o unwind with a p g of tea

2. FOR DIGESTION… Overindulging is synonymous with this party-filled time of the year—but an upset stomach doesn’t have to be! Call on ginger and peppermint, both of which support your digestive system.

With slippery elm, marshmallow root, and licorice, enjoying a warm, freshlysteeped cup of this tea is like taking your voice to the spa.

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With plenty of zesty ginger, this warming tea is great to drink before or after meals to get the digestive juices flowing.

“A holiday wellness regime should go beyond immune support to also include digestive support and stress management.” —ZOE KISSAM TRADITIONAL MEDICINALS HERBALIST

These statements have not been evaluated by the Food and Drug Administration. These products are not intended to diagnose, treat, cure, or prevent any disease. 170713.


KEY Fast   Gluten Free   Make Ahead   Vegetarian

F G M V

Staff Rave Our Highest-Rated Recipe from This Issue

COOKINGLIGHT.COM

FGV

Restorative Turmeric Elixir p. 120

FV

Soothing Cardamom Sipper p. 120

FGV

Supercharged KaleAvocado Smoothie p. 120

Condiments & Sauces FGMV

FGMV

FG

FM

G

GM

FG

Everything Lavash Crackers p. 103

FGM

Kimchi-Sesame Hummus p. 42

GMV

Marinated Olives p. 12

GMV

Miso-Caramel-Tamari Popcorn Mix p. 96

MV

Savory Fig, Olive, and Pistachio Fruitcake p. 95

GMV

FGMV

Pork Milanese with Kale Salad p. 54

Peppered Gravy p. 38

Roasted Pork Loin Stuffed with Prosciutto and Broccoli Rabe p. 126

Pickled Farm Vegetables p. 91

FGMV

Spiced Rum-Caramel Sauce p. 100

FGMV

Spicy Tomatillo-Lime Sauce p. 91

M

FGV

Rejuvenating Rosé Spritzer p. 120

MV

Eggnog Banana Bread p. 95

MV

Gingerfolk Cookies p. 113

MV

Molasses Crinkle Cookies p. 93

GMV

FG

Apricot-Sage Chicken with Carrots p. 32

FG

Cheesy Polenta Skillet p. 45

Pumpkin Spice Fudge p. 93

M

Main Dishes

M

Korean-Style Short Ribs with ChileScallion Rice p. 40

Chicken-and-Kale Alfredo Bake p. 24 Turkey Cheeseburger Sloppy Joe p. 63

Vegetarian FV

Baked Coconut Plantains p. 90

FMV

Cherry-and-Leek Couscous p. 34

FGMV

Easy Smoky Black Beans p. 90

FMV

Golden Raisin– Charred Radicchio Couscous p. 34

FMV

Kale, Farro, and Feta Salad p. 26

FGMV

FMV

G

Maple-Butternut Puree p. 26 Pear-and-Pesto Couscous p. 34 Southern Green Beans and Potatoes p. 111

FGM

Warm Potato and Pancetta Salad p. 26

FGV

Winter Greens Salad with Citrus and Blue Cheese p. 124

FGV

Winter Radish Salad with Parsley and Olives p. 90

FGV

FM F

Mujadara p. 109

FV

Orange, Tofu, and Bell Pepper Stir-Fry p. 30 Roasted Vegetable Plate with Herbed Dressing p. 37

Kimchi Fried Rice p. 42 Kimchi Grilled Cheese p. 42 Lobster Rolls p. 115

Sides FGM

FG

G

MV

M

Curried Butternut Squash and Apple Soup p. 22 Miso-Ginger Noodle Bowls p. 18 Ruthenian Mushroom Soup p. 107 White Bean Soup with Garlicky Croutons p. 48

Lentil Cakes with Mint Yogurt p. 18

GV

FGV

Soups & Stews

Creamy Kale Caesar Salad with Soft-Boiled Eggs p. 20

Fish & Shellfish

M

128

Smoked Beer–Braised Pork Shoulder Tacos p. 90

FGV

Poultry

Cranberry-Ginger Shrub Cocktail p. 98 Holiday Coconut Cooler p. 130

Coriander-Crusted Pork Tenderloin with Roasted Potatoes p. 31

Maple-Bacon-Tarragon Dressing p. 38

Beef & Lamb

Beverages

Smoked Salmon Breakfast Casserole p. 60

Horseradish-Dill Sour Cream Sauce p. 38

Desserts

MV

Shrimp-and-Orange Salad p. 68

Mushroom and Pork Meatballs with Broccolini Rice p. 52

Check out all of our staff faves in bold.

Appetizers

Roasted Salmon with Oranges, Beets, and Carrots p. 29

Pork

Citrus-Cilantro Salsa p. 38

FGMV

Molasses Crinkle Cookies p. 93

FG

Bacon-and-Apple Braised Cabbage p. 26

GET COOKING WITH COZI The Cozi app is ideal for creating shopping and to-do lists that save you time during the busy holidays. Find the 20-minute recipes from “Dinner Tonight” (page 17) preloaded in Cozi’s recipe box. cozi.com.

COOKING LIGHT® (ISSN 0886-4446) is published monthly (except January/February) by Time Inc. Lifestyle Group, 4100 Old Montgomery Highway, Birmingham, AL 35209. Periodicals postage paid at Birmingham, Alabama, and at additional mailing offices. Postmaster: Send all UAA to CFS. (See DMM 507.1.5.2); Non-Postal and Military Facilities: Send address corrections to Cooking Light Magazine P.O. Box 62120 Tampa, FL 33662-2120. Canada Post Publications Mail Agreement No. 40110178. Return undeliverable Canada addresses to: Postal Stn. A, P.O. Box 4323, Toronto, ON, M5W 3H1. GST# 81996300RT0001. Copyright 2017 by Time Inc. Lifestyle Group. Title “Cooking Light” is a registered trademark of Time Inc. Lifestyle Group. COOKING LIGHT cannot be held responsible for any unsolicited material. U.S. Subscriptions: $22 for one year. Please allow six to eight weeks for shipment on new subscriptions and for changes of address. FOR HELP WITH YOUR SUBSCRIPTION, call 800-336-0125, or write COOKING LIGHT Subscriber Assistance, P.O. Box 62120 Tampa, FL 33662-2120.

Recipe Index 12.17


Eggland’s Best is the egg special enough for your family. Serving ordinary eggs can just feel ordinary. But serving Eggland’s Best can make you feel you’re doing something special. Only Eggland’s Best gives you more of the delicious, farm-fresh, taste you and your family love. Plus,6 times more vitamin D, 10 times more vitamin E, and 25% less saturated fat than ordinary eggs. Available in Classic, Cage Free, Organic, Hard Cooked, and other outstanding varieties. And now giving them the best comes with delicious savings, too.

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Quittin’ Time Cheers to Your Health

PHOTOGRAPHY: CAITLIN BENSEL; FOOD ST YLING: ANNA HAMPTON; PROP ST YLING: KATHLEEN VARNER

STAFF FAVE

MAKE IT A MOCKTAIL Omit both rums. Add an extra 1⁄2 cup coconut water, 1 tablespoon fresh lime juice, and 1⁄2 teaspoon coconut extract.

Holiday Coconut Cooler Active: 5 min. Total: 5 min. Wow your guests this holiday season with a whimsical white cocktail. A mix of coconut milk and coconut rum adds Caribbean flair, making even the coldest winter days feel bright and blissful. Entertain a crowd with ease by making a double or triple batch ahead of time— just give it a stir right before garnishing.

130

Muddle ½ cup fresh mint leaves, 1 (1-in.) lime wedge, 2 Tbsp. granulated sugar, and ¼ tsp. kosher salt in a cocktail shaker. Add 3 oz. white rum, ½ cup coconut water, and 5 ice cubes; shake for 15 seconds. Strain into a serving pitcher. Add 3 oz. coconut rum, 1 Tbsp. fresh lime juice, and 2 cups refrigerated

unsweetened coconut milk (such as Silk). Stir to combine. Pour into 4 lowball glasses filled with ice. Garnish with fresh mint leaves and pomegranate arils. SERVES 4 (serving size: about 3⁄4 cup) Calories 141; Fat 2g (sat 2g, unsat 0g); Protein 0g; Carb 12g; Fiber 0g; Sugars 7g (added sugars 6g); Sodium 142mg; Calc 23% DV; Potassium 2% DV

Recipe by Jamie Vespa


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