Allrecipes - Feb/Mar 2022

F R O M A L L R E C I P E S . C O M , T H E W O R L D ’ S L A R G E S T F O O D C O M M U N I T Y. 2 2 M I L L I O N M E M B E R S & C O U N T I N G !

F E B R UA RY / M A R C H 2 02 2

Secrets to the best casseroles p.64

shake things up!

Easy Pavlova with Papaya p.31

FRESH IDEAS & NEW FAVES TO WAKE UP YOUR COOKING

©2020 Tyson Foods, Inc.

FEBRUARY/MARCH 2022

contents In Every Issue

4 6

RECIPE INDEX

LETTER FROM THE EDITOR

Mixer

11

DIP INTO DUMPLINGS

Gather friends to make and eat delicious dumplings.

20

KITCHEN ENVY

22

NEXT-LEVEL Give your

Banish dark corners in your kitchen with smart lighting. bookshelf a boost with new cookbooks that celebrate the wisdom of Black cooks.

24

ALLSTAR TIPS & TOOLS Roast it right

with tips from Allrecipes editors and Allstars.

26

FOOD Rx

For American Heart Month, show your ticker a little love.

Trending

29

IN SEASON

36

COOK TO FOLLOW

Papaya brings a blast of sunshine, even in winter.

Melanie Giovenzana shares a recipe and tips on enjoying Italian food like a local.

40

RECIPE FOR REJUVENATION

There’s more to feel-better food than bland broth, says Raghavan Iyer, a cancer fighter on a mission to spotlight global dishes for comfort and healing.

48

SWEET MASHUPS

56

GOOD TO GO

57

TOP IT OFF

Two-in-one treats are twice the fun and doubly delicious.

Convenient hot or cold drinks to help you find focus and energy.

26

Bagel boats make a handy handheld breakfast.

A L L R E C I P E S .CO M

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F E B / M A R C H 2 02 2

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WEEKNIGHT WINNERS

F R O M A L L R E C I P E S . C O M , T H E W O R L D ’ S L A R G E S T F O O D C O M M U N I T Y. 2 2 M I L L I O N M E M B E R S & C O U N T I N G !

Make satisfying suppers in 25 minutes or less!

F E B R UA RY / M A R C H 2 02 2

Secrets to the best casseroles p.64

shake things up!

64

NEXT-LEVEL CASSEROLES

Create more-craveable casseroles, one layer at a time.

70

Easy Pavlova with Papaya p.31

SIMPLE SIDES

Get out of a winter cooking rut with these veggie sides.

71

Flip this magazine over for the big reveal: Our 2022 Community Choice Awards!

PHOTOGRAPHER

VEG UP!

Carson Downing

General Tso’s chicken gets a saucy, vegan makeover.

72

PANTRY POWER

73

MAKE IT A MEAL

FOOD STYLIST

Greg Luna

PROP STYLIST

Sue Mitchell

Smart ideas to use up that jar or tube of chile paste.

What’s for dinner?

One of these menus!

Good for You

75

BRIGHT IDEAS

79

FOOD FOR THOUGHT

82

RECIPE MAKEOVERS

Three healthy dips using your favorite canned beans.

Learn how hormones affect metabolism and nearly all our body’s systems.

62

Indulge or go healthy this Mardi Gras with étouffées and hurricane cocktails.

Family

87

93

FOR KIDS

Make up for missed birthday parties with this towering, more-is-more cake.

91

FRESH IDEAS & NEW FAVES TO WAKE UP YOUR COOKING

75

FAVORITES

What your fellow cooks are saving and serving most this season—and for St. Paddy’s.

Flip this issue over and start from the back to see the winners of our second annual ALLRECIPES

COMMUNITY CHOICE AWARDS—the most

helpful food, kitchen, and household brands and products, according to the best home cooks we know: the Allrecipes cooking community!

A L L R E C I P E S .CO M

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F E B / M A R C H 2 02 2

Allrecipes® (ISSN: 2328-0263) February/March 2022, Volume 9, Number 3. Allrecipes is published bimonthly, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Operations Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available. SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Your bank may provide updates to the card information we have on file. You may opt out of this service at any time. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE, IA 50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. © Copyright 2022 Meredith Operations Corporation. All rights reserved. Printed in U.S.A.

Fe b r u a r y/ M a rc h 2 0 2 2 CO N T E N T S

on the cover

Dinner Fix

*GERMS THAT CAUSE BAD BREATH, PLAQUE AND GINGIVITIS. JOHNSON & JOHNSON CONSUMER INC. 2022

©

DESSERTS

APPETIZERS 97

Air Fryer Soy-Ginger Shishito Peppers

53

Cannoli Cake Roll

50

Cheesecake-Stuffed Chocolate Chip Cookies

Bean Dip Formula

76

Black Bean-Chipotle Dip

54

Choux au Craquelin (Crackled Cream Puffs)

76

Cannellini-Peperoncini Dip

31

Easy Pavlova with Papaya

93

Irish Crème Brûlée

96

Mushroom-Tofu Dumplings

89

More-is-More Birthday Cake

32

Papaya Bruschetta

96

Party Dumplings

76

Pinto-Jalapeño Dip

96

Pork Dumplings

96

Shrimp Dumplings

57

Cheddar and Bacon Bagel-Egg Boats

51

Cinnamon Roll Pancakes

48

Donut Muffins

72

Harissa Eggs

57

Harissa-Feta Bagel-Egg Boats

57

Salsa Verde Bagel-Egg Boats

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER

How-to Video on Allrecipes.com Hidden Gem A newer recipe with few reviews that deserves your attention.

Healthy Pick Quick 35 minutes or less Vegetarian Gluten-Free Vegan

46

Bithia’s Doro Wot

67

Puff Pastry Chicken and Leek Casserole

61

Simple Lemon-Herb Chicken

94

Baked Salmon Fillets with Dijon Mustard

83

Cajun Crawfish and Shrimp Étouffée

83

Catfish Étouffée

68

Chef John’s Tuna Noodle Casserole

63

Perfect 10 Baked Cod

33

Seared Scallops with Spicy Papaya Sauce

DRINKS 84

Brisk Breeze

84

Hurricane I

97

Tangerine Spritz

72

Halloumi-Harissa Toast

63

Hummus Pizza

69

Italian-Style Polenta Casserole

72

Jammin’ Peanut Butter Sandwich

45

Lynne’s Linguine con Pesto di Pistacchi

41

Raghavan’s Uppama

39

Risotto con Radicchio, Gorgonzola, Noci e Crema di Balsamico

71

Vegan General Tso’s Chik’n

SIDES & MORE

Bagel-Egg Boats

Asopao de Pollo

Vegetarian

MAIN DISHES

57

44

Seafood

76

B R E A K FA S T

recipe index

Poultry

Beef 42

Beef Pho

66

Eggplant Moussaka

92

Instant Pot Guinness Corned Beef

60

Skillet Steak Tacos

70

Cauliflower Steaks with Gremolata

91

Chaney’s Cheddar Biscuits

72

Charred Spicy Broccoli

72

Harissa Roasted Vegetables

Baby Back Ribs with Papaya Marinade

46

Niter Kibbeh

62

Breaded Air Fryer Pork Chops

72

Pub Fries with Spicy Mayo

70

65

Pork and Wild Rice Casserole

Roasted Delicata Squash Rings

34

Som Tam Malakor (Green Papaya Salad)

72

Sticky Wing Sauce

70

Winter Greens with Chipotle Broth

Pork 34

* Recipes in the magazine are tested in our

kitchens to ensure you’ll have success, so they may not exactly match what’s on the site.

A L L R E C I P E S .CO M

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F E B / M A R C H 2 02 2

High blood pressure * minor joint pain ?

TYLENOL won’t raise blood pressure ®

the way that Advil, Aleve, or Motrin sometimes can. ®1

®1

®1

#1 Doctor Recommended OTC** Pain Relief Brand for those with high blood pressure. *TYLENOL is indicated for the temporary relief of minor pain of arthritis. Do not use for more than 10 days unless directed by a doctor.

flip

FOR

The fluffy Norwegian forest cat on my lap is definitely an Allrecipes girl. She’s innately curious, often down to clown, and always ready to dish when it comes to food.

Whenever I’m in the kitchen, you’ll find her at my ankles, chirping for a whiff or a taste of something new.

Like many of us, she is both comforted and excited by food. And while my Lucy is a creature of habit (Psst: Bedtime treats are at 9 p.m. sharp, Mom!), she also has a keen eye and a deep hunger for variety. (Is that a new flavor? How fun!)

I’m convinced that, whatever trouble it might spell for a cat, curiosity saves the cook. And who doesn’t need a little saving in February? Here’s hoping this issue’s bright ideas and invigorating comfort foods are the cure for your midwinter blahs and any lingering cases of same-old-sameold cookingitis.

We’ve got bagel boat mini quiches to perk up your mornings, dumplings to build a party around, feel-better foods from many cultures, creative mashups of favorite sweets, a towering birthday-for-all cake, and sunny dishes that just might make papaya your new best friend.

What traditions make your family reunions epic?

Are there themed T-shirts, potato salad debates, stories from back in the day?

Who brings the clutch recipe, secret ingredient, or unique brand of fun?

Drop us a line and a favorite reunion photo at feedback@armagazine.com and you just might be featured in an upcoming issue. Please include “family reunion” in the subject line of your email. We’d love to hear from you!

Plus: The results of our annual cooks’ survey are in. We’re sharing your picks for the most-helpful grocery and household (and pet!) products in this year’s Allrecipes Community Choice Awards.

We hope you’ll flip for the winners—flip this magazine over, that is, and start from the back—in this, our first-ever flip issue.

How fun is that?

NICHOLE AKSAMIT Editor in Chief

LETTERS & COMMENTS: feedback@armagazine.com SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017 FOLLOW US ON SOCIAL! @allrecipes

ALLRECIPES.COM

6

FEB/MARCH 2022

PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER; HAIR: REBECCA M C CUNE; MAKEUP: JACKIE SCHMILLEN

L E T T E R F R O M T H E E D I TO R

F L AV O R S T O

Enjoy up to 40 glasses of filtered ice, daily.* Always have plenty of ice on hand. Bosch’s patented ice system removes over 99.9% of impurities, dispensing pure, freshly filtered ice — fast. In fact, it’s the industry’s fastest refrigerator ice maker.** *Based on single ice maker production rates during a 24-hour period, measured per IEC standards, when the ice bin was removed. Results may vary depending on operating conditions.

Based on filling 8 oz. glasses. **Based on single ice maker production rates during a 24-hour period, measured per IEC standard and manufacturer user’s manuals, for brands identified in US and Canada TraQline as freestanding French door bottom mount refrigerators.

© 2022 Bosch Home Appliances | www.bosch-home.com/us

editorial & design

advertising & business

Nichole Aksamit DESIGN DIRECTOR Kyli Hassebrock

SENIOR VICE PRESIDENT/GROUP PUBLISHER

EDITOR IN CHIEF

Mark Josephson ADVERTISING

Managing Editor Doug Crichton

NEW YORK: 212-455-1344

Food Editor Caitlyn Diimig, RD

Account Manager Maggie Connolly Sales Director Tyler Hub

Associate Art Director Laura Engel

CHICAGO: 312-853-1224

Senior Food & Features Editor Cheryl Slocum

Account Director Jennifer Swanton

Contributing Copy Editor Diane Penningroth Contributing Designers

Shelley Caldwell, Brianna Greene

Account Director Michelle Butler-Mingey National Travel Director Katy Hildman

Editorial Administrative Assistant Courtney Bush

DETROIT: 248-205-2571

Interns Natalie Mechem, Claire Taets

Detroit Director Karen Barnhart

Test Kitchen

LOS ANGELES: 310-268-7159

Lynn Blanchard; Sarah Brekke; Linda Brewer, RD; Juliana Hale; Emily Nienhaus; Colleen Weeden

Account Manager Blair Shales MARKETING Group Marketing Director Tricia Solimeno Group Design Director Alyssa Dainack Associate Marketing Manager Harley Gates Group Promotion Coordinator Tara Secilmis Executive Director, Brand Communication Elizabeth Marsh Director, Sales Strategy & Insights Nancy Elias Senior Research Manager Cheryl Campbell

Contributors

Cynthia Connolly; Terri Fredrickson; Raghavan Iyer; Marge Perry; Annie Peterson; Natalie Rizzo, MS, RD; Karla Walsh; Sally Finder Weepie Photographers

Jason Donnelly, Carson Downing, Kathryn Gamble, Kelsey Hansen, Brie Passano

PRODUCTION Senior Production Manager Jennifer Paugh Director of Quality Joseph Kohler Director of Color Quality Dale Tunender Quality Analyst Jill Hundahl Senior Premedia Manager Jill Cruchelow Premedia Trafficking Supervisor Sarah Schroeder

Stylists

Lindsay Berger, Greg Luna, Lauren McAnelly, Rebecca McCune, Sammy Mila, Sue Mitchell, Annie Probst, Jackie Schmillen, Charlie Worthington

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

CIRCULATION & FINANCE Consumer Marketing Manager Laura Krogh Business Manager Leslie Rohr ALLRECIPES.COM Digital Content Director Jason Burnett

SUBSCRIPTION HELP Visit allrecipes.com/magaccount, call 800-837-9017, or email us at alrcustserv@cdsfulfillment.com.

© 2022 Meredith Operations Corporation. All rights reserved. Allrecipes is a trademark of Allrecipes.com, Inc., a Meredith Operations Corporation company, registered at the U.S. Patent and Trademark Office. Printed in USA.

REPRINTS & REUSE For syndication or international

licensing requests or reprint and reuse permission, email syndication@meredith.com.

ALLRECIPES.COM

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FEB/MARCH 2022

WHAT’S NEW & TRENDING

@ allrecipes.com

for recipe inspiration

wh i s k T N E M E M A N AG

Allrecipes and Snapchat have teamed up to help you find recipes using ingredients you already have on hand. Just open Snapchat, scan an ingredient, and you’ll get up to five recipes that use it. The app’s Food Scan feature recognizes more than 1,000 ingredients—such as eggs, bananas, and bread—and pulls up relevant recipes, as well as

info about the ingredient. At the moment, Food Scan works best with unpacked ingredients (eggs outside the carton, for example). It may not recognize some packaged products, but Snapchat is regularly enhancing the tool. And in the meantime, you’ve got a new way to dream up uses for those leftover ingredients in your pantry and fridge.

2.

1.

SCA N A N I N G R ED IE N T

S EL EC T A REC IP E

3.

A N D VO IL À !

YOU DO N’ T N EE D A PAST RY DEGR E E to make wow-worthy cookies, cakes, and pies.

The secret: Have fun with the process! Senior Editor Darcy Lenz shows how a fun-first approach can take your cookie jar classics and traditional treats to new heights. In her new column, Whisk Management, she shares innovative but approachable recipes, tips for updating old favorites, and more. Hover your phone’s camera <<< here to get the scoop.

YOU GOTTA TRY THI S

PHOTOS: GETTY IMAGES

world’s easiest doughnuts Allrecipes’ Nicole McLaughlin tests and shares unexpected, superfast recipe hacks from across the TikTok realm. One of her most popular discoveries of late: Easiest Doughnuts Ever, which starts with PB&J sandwiches. Point your phone’s camera here >>> to see how it’s done, and follow us on TikTok for even more must-try tricks!

ALLRECIPES.COM

9

Culinary Heroes Who Shaped Our Plates

Under horrific circumstances, enslaved African American cooks creatively wedded the culinary ingredients, techniques, and traditions of West Africa, Western Europe, and the Americas. In recognition of Black History Month, we asked James Beard Award–winning author and culinary historian Adrian Miller to explore the stories behind some of these fascinating, resilient, ingenius, and inspiring people. Read the result at armagazine.com/black-cooks

FEB/MARCH 2022

FOOD FUELED MY LIGHT. Sarah Jones was born for the stage.

Access to healthy nutrition fueled her first spotlight, one that continues to shine from Broadway to the White House and beyond.

Let’s feed every dream.

Demand our leaders fuel the potential of every child at F O O D I S F U E L .O R G .

SARAH JONES / Writer, Performer

DIP INTO DUMPLINGS

KITCHEN ENVY

mixer

NEXT-LEVEL

ALLSTAR TIPS & TOOLS

Party Dumplings and Dipping Sauce

PHOTO: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL

P. 9 6

ALLRECIPES.COM

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FEB/MARCH 2022

FOOD Rx

Tangerine Spritz P. 97

BY CHERYL SLOCUM PHOTOS BRIE PASSANO FOOD STYLING SAMMY MILA

Pork

PROP STYLING SUE MITCHELL

Dumpling Filling P.9 6

Party Dumplings P.9 6

MIXER Air Fryer Soy-Ginger Shishito Peppers P.97

Gather with friends for a dumpling date.

These delicious dippers are faster and more fun to make together—not to mention an auspicious way to celebrate Lunar New Year.

ALLRECIPES.COM

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FEB/MARCH 2022

D i p i n to D u m p l i n g s M I X E R

Tangerine Spritz P. 97

SET THE SCENE Gather enough small plates, dipping bowls, chopsticks, and chopstick rests for each guest.

Layer bamboo place mats under serving bowls and platters for a simple, textured look. Include mandarin oranges, tangerines, or kumquats for a bright pop of color and as good-luck favors.

These fruits, in season during the Lunar New Year, serve as symbols of luck and prosperity.

PREP FILLINGS AHEAD Make dumpling fillings before guests arrive so participants can jump right in with shaping dumplings.

Enlist a good friend to arrive early or the day before to help. If frozen, thaw dumpling wrappers in the fridge a day ahead.

DO A TEST RUN SAKURA CHOPSTICKS RESTS

Blossom-shape ceramic holders give chopsticks a proper and pretty place to rest between bites. $7 at walmart.com

If you’re new to dumpling making, practice shaping a few in advance, so you’ll be ready to demonstrate the method to guests.

SERVE SIMPLE SNACKS

ANTNER BAMBOO CHOPSTICKS

These dishwashersafe chopsticks have varying handle patterns, so guests won’t confuse their chosen pair for someone else’s. $10 for five pairs at amazon.com

BAMBOO STEAMER

Set this 10-inch steamer in a wok or large skillet with water for oil-free cooking. Dumplings emerge from the basket ultra-tender and succulent. $20 at williams-sonoma.com

ALLRECIPES.COM

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FEB/MARCH 2022

Let guests nibble on air-fried shishito peppers and steamed seasoned edamame and sip a fruity cocktail while dumplings cook.

PLAN FOR ALL TASTES Our recipe includes three fillings, including one that’s meat-free.

Dip into Dumplings M I X E R

Air Fryer Soy-Ginger Shishito Peppers

Steamed

P. 97

Party Dumplings and Dipping Sauce P. 96

Pan-Fried Party Dumplings P. 9 6

ALLRECIPES.COM

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Dumplings’ oval shape and many pleats are considered symbols of good fortune and prosperity in Chinese culture.

THIS IS ME. STABLE.

And I want to make it last.

ABILIFY MAINTENA® (aripiprazole) is the only once-monthly* maintenance treatment for bipolar I in adults.

It was proven to give more time without a mood episode.† *You should continue to take your current bipolar I disorder medication for 2 weeks after your first treatment with ABILIFY MAINTENA. † In a 1-year clinical trial that measured symptom control in 266 patients with bipolar I disorder, those who were treated with ABILIFY MAINTENA remained mood episode-free significantly longer than those who were on placebo.

Ask your doctor about ABILIFY MAINTENA. INDICATION and IMPORTANT SAFETY INFORMATION for ABILIFY MAINTENA® (aripiprazole) INDICATION ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for maintenance treatment of bipolar I disorder in adults. It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age.

IMPORTANT SAFETY INFORMATION Elderly people with dementia-related psychosis are at increased risk of death when treated with antipsychotic medicines including ABILIFY MAINTENA. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia).

Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients in ABILIFY MAINTENA. ABILIFY MAINTENA may cause serious side effects including: • Increased risk of stroke and ministroke has been reported in clinical studies with oral aripiprazole of elderly people with dementia-related psychosis and can lead to death.

• Neuroleptic malignant syndrome (NMS), a serious condition that can lead to death.

Call your healthcare provider or go to the nearest emergency room right away if you have: high fever, stiff muscles, confusion, sweating, and/or changes in pulse, heart rate, and blood pressure.

• Uncontrolled body movements (tardive

dyskinesia or TD). ABILIFY MAINTENA may cause movements that you cannot control in your face, tongue, or other body parts.

TD may not go away, even if you stop receiving ABILIFY MAINTENA. TD may also start after you stop receiving ABILIFY MAINTENA. • Problems with your metabolism such as: » High blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA and if extremely high, can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment.

Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: • feel very thirsty • feel sick to your stomach • need to urinate more than usual • feel confused, or your breath • feel very hungry smells fruity • feel weak or tired » Increased fat levels (cholesterol and triglycerides) in your blood. » Weight gain. You and your healthcare provider should check your weight regularly.

• Unusual urges. It is possible that you may have urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping, and sexual urges. If you or others notice that you are having unusual urges or behaviors, talk to your healthcare provider.

• Decreased blood pressure (orthostatic

hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position.

• Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. Do not become too hot, overheated or dehydrated while you receive ABILIFY MAINTENA. In hot weather, stay inside in a cool place if possible. Stay out of the sun. Do not wear too much clothing or heavy clothing. Drink plenty of water.

• Difficulty swallowing Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you.

ABILIFY MAINTENA may make you feel drowsy.

Do not drink alcohol while you receive ABILIFY MAINTENA. Tell your healthcare provider about all your medical conditions and all of the medicines you take.

Most common side effects of ABILIFY MAINTENA include weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation).

Contact your healthcare provider if you experience prolonged, abnormal muscle spasms or contractions, which may be signs of a condition called dystonia.

These are not all the possible side effects. To learn more, talk to your doctor. You may report side effects to the FDA at 1-800-FDA-1088.

Please see IMPORTANT FACTS about ABILIFY MAINTENA on the following page. ©2020 Otsuka America Pharmaceutical, Inc.

All rights reserved.

November 2020

09US20EBC0028

Visit AbilifyMaintena.com

IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) ABILIFY MAINTENA® (a-BIL-i-fy main-TEN-a) (aripiprazole) for extended-release injectable suspension, for intramuscular use

Rx Only

Read the Patient Information that comes with ABILIFY MAINTENA before you start receiving it and each time you get a refill. There may be new information. This summary does not take the place of talking to your healthcare provider about your medical condition or your treatment.

What is the most important information I should know about ABILIFY MAINTENA? Each injection of ABILIFY MAINTENA must be administered by a healthcare professional only.

ABILIFY MAINTENA may cause serious side effects, including: • Increased risk of death in elderly people with dementia-related psychosis. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia).

What is ABILIFY MAINTENA? ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for the: • treatment of schizophrenia in adults • maintenance treatment of bipolar I disorder in adults It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age.

Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients (inactive ingredients include: carboxymethyl cellulose sodium, mannitol, sodium phosphate monobasic monohydrate and sodium hydroxide) in ABILIFY MAINTENA. Before receiving ABILIFY MAINTENA, tell your healthcare provider about all your medical conditions, including if you: • are pregnant or plan to become pregnant. It is not known • have never taken aripiprazole before • have diabetes or high blood sugar or a family history of if ABILIFY MAINTENA will harm your unborn baby. ○ If you become pregnant while receiving diabetes or high blood sugar. Your healthcare provider ABILIFY MAINTENA, talk to your healthcare provider should check your blood sugar before you start receiving about registering with the National Pregnancy Registry ABILIFY MAINTENA and during your treatment. for Atypical Antipsychotics. You can register by calling • have or had seizures (convulsions) 1-866-961-2388 or go to http://womensmentalhealth.org/ • have or had low or high blood pressure clinical-and-research-programs/pregnancyregistry/ • have or had heart problems or a stroke • are breastfeeding or plan to breastfeed. ABILIFY MAINTENA • have or had a low white blood cell count can pass into your milk and may harm your baby. Talk • have problems that may affect you receiving an to your healthcare provider about the best way to feed injection in your arm or buttocks your baby if you receive ABILIFY MAINTENA. Tell your healthcare provider about all the medicines you take, including prescription medicines, over-the-counter medicines, vitamins, and herbal supplements. ABILIFY MAINTENA and other medicines may affect each other causing possible serious side effects. ABILIFY MAINTENA may affect the way other medicines work, and other medicines may affect how ABILIFY MAINTENA works.

Your healthcare provider can tell you if it is safe to receive ABILIFY MAINTENA with your other medicines. Do not start or stop any medicines while receiving ABILIFY MAINTENA without talking to your healthcare provider first. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine.

How should I receive ABILIFY MAINTENA? • Follow your ABILIFY MAINTENA treatment schedule exactly as your healthcare provider tells you to.

• ABILIFY MAINTENA is an injection given in your arm or buttock by your healthcare provider 1 time every month.

You may feel a little pain in your arm or buttock during your injection.

• After your first injection of ABILIFY MAINTENA you should continue your current antipsychotic medicine for 2 weeks.

• You should not miss a dose of ABILIFY MAINTENA. If you miss a dose for some reason, call your healthcare provider right away to discuss what you should do next.

What should I avoid while receiving ABILIFY MAINTENA? • Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you. ABILIFY MAINTENA may make you feel drowsy.

• Do not drink alcohol while you receive ABILIFY MAINTENA. • Do not become too hot or dehydrated while you receive ABILIFY MAINTENA. ○ Do not exercise too much. ○ Do not wear too much clothing or heavy clothing. ○ In hot weather, stay inside in a cool place if possible. ○ Drink plenty of water. ○ Stay out of the sun.

Continued on next page

IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) (cont'd) ABILIFY MAINTENA may cause serious side effects, including: • See “What is the most important information I should know about ABILIFY MAINTENA?” • Stroke (cerebrovascular problems) in elderly people with dementia-related psychosis that can lead to death.

• Neuroleptic malignant syndrome (NMS) a serious condition that can lead to death. Call your healthcare provider or go to the nearest emergency room right away if you have some or all the following symptoms of NMS: ○ high fever ○ confusion ○ changes in pulse, heart rate, and blood pressure ○ stiff muscles ○ sweating

• Uncontrolled body movements (tardive dyskinesia). ABILIFY MAINTENA may cause movements that you

cannot control in your face, tongue, or other body parts. Tardive dyskinesia may not go away, even if you stop receiving ABILIFY MAINTENA. Tardive dyskinesia may also start after you stop receiving ABILIFY MAINTENA.

• Problems with your metabolism such as:

○ high blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA. Extremely high blood sugar can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment.

Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: ¾ feel very thirsty ¾ feel very hungry ¾ feel sick to your stomach ¾ need to urinate more than usual ¾ feel weak or tired ¾ feel confused, or your breath smells fruity ○ Increased fat levels (cholesterol and triglycerides) in your blood. ○ Weight gain. You and your healthcare provider should check your weight regularly.

• Unusual urges. Some people receiving ABILIFY MAINTENA have had unusual urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping and sexual urges. If you or your family members notice that you are having unusual urges or behaviors, talk to your healthcare provider.

• Decreased blood pressure (orthostatic hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position.

• Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. See “What should I avoid while receiving ABILIFY MAINTENA?” • Difficulty swallowing The most common side effects of ABILIFY MAINTENA include: weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation).

These are not all the possible side effects of ABILIFY MAINTENA. Call your doctor for medical advice about side effects.

You may report side effects to Otsuka America Pharmaceutical, Inc. at 1-800-438-9927 or FDA at 1-800-FDA-1088 General information about the safe and effective use of ABILIFY MAINTENA: If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for information about ABILIFY MAINTENA that is written for healthcare professionals.

ABILIFY MAINTENA is a trademark of Otsuka Pharmaceutical Co., Ltd. For more information, go to www.ABILIFYMAINTENA.com or call 1-800-441-6763. © 2017, Otsuka Pharmaceutical Co., Ltd., Tokyo, 101-8535 Japan

07/2017 09US19IBR0003

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IT UP

Swap out incandescent bulbs with LEDs to save money—and the planet. LEDs use 75 percent less energy and last up to 25 times longer than incandescents.

light bulb Put your kitchen in its best light with bright ideas and brilliant products. By Sally Finder Weepie

K i t c h e n E nv y M I X E R

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STYLE POINTS

Changing out cabinets or countertops every few years may not be practical, but you can update a light fixture to keep your kitchen current. Stay on trend by using mixed metals, like those shown in this kitchen, or add boho warmth with a textured fixture, like this Cachae Round Pendant Light. $325 at luluandgeorgia.com

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BLACK HOLES

Use layers of lighting for prime function: pendants over the island, a lighted vent hood over the cooktop, sconces over the sink or work area, and lights that click on when you open cabinets.

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SMART

Turn your lights on and off (or brighten them) with voice command. You don’t need a hub to tap into the technology of smart bulbs like Philips Hue, which install in minutes and work with Alexa or Google Assistant. Or step up to a lighting system like Noon, which installs like a switch and creates lighting scenes (bright for work, dim for dining) without the complexity or cost of a whole-house smart lighting system.

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FEB/MARCH 2022

Zoe Adjonyoh blends life stories with vibrant recipes inspired by her Ghanaian father in her debut cookbook, Zoe’s Ghana Kitchen (Voracious, $30). She offers recipes for popular dishes like fante fante (a fresh fish soup) and bofrot (Ghanaian doughnuts, also called puff-puff) and her own Ghana-fied Caesar Salad.

That James Beard Award-winning chef Alexander Smalls connects food with music is no surprise—he’s also a celebrated opera singer.

In Meals, Music, and Muses (Flatiron Books, $35), chapters pair food styles with musical genres as Smalls reflects on his South Carolina roots and the tastes and sounds that influenced him.

Bibis (grandmothers in Swahili) from South Africa and seven East African countries are at the center of Hawa Hassan’s cookbook, In Bibi’s Kitchen (Ten Speed Press, $40). Along with oral histories, photos, and facts about each bibi’s home country, Hassan shares generations-old recipes and food traditions.

In Black Food (4 Color Press, $40), award-winning cookbook author and activist Bryant Terry curates recipes, evocative art, thought-provoking essays, stories, poems, and playlists that celebrate the foodways of the African diaspora.

Contributors include leading chefs, renowned writers, and scholars.

In New World Sourdough (Quarry, $28), Afro-Honduran baker Bryan Ford uses sourdough starter to create classic Europeanstyle and delicious Latin American-style breads.

Chef Marcus Samuelsson and food writer Osayi Endolyn celebrate Black American food’s diversity with terrific recipes and chef profiles in The Rise (Voracious, $38).

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Lawyer-turned-baker Vallery Lomas serves up more than 100 sweet dessert recipes in her debut cookbook,

Life Is What You Bake It (Clarkson

Potter, $30).

FEB/MARCH 2022

In Black Smoke (The University of North Carolina Press, $30), culinary historian Adrian Miller shows how Black cooks and pitmasters shaped American barbecue.

PHOTOS: KELSEY HANSEN

N ex t - L eve l M I X E R

These new and recent cookbooks celebrate the roots, range, and reach of African and African American cooks and remind us how much Black food matters. By Natalie Mechem and Cheryl Slocum

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Ò We asked our editors and Allrecipes Allstars—some of the most dedicated cooks in the Allrecipes.com community—for advice on oven roasting and gear that gets the job done. Here’s what they had to say. By Cheryl Slocum

“At the same time I preheat my oven, I preheat my baking sheet. It allows the food to sizzle and brown quickly.”

— SARAH STONE

(@thedailygourmet)

“For faster roasting and beautiful browning, keep the oven door closed as much as possible. If you must turn the pan or the food, turn it just once. And if you just gotta peek, use the oven light and peek through the oven window.”

— ALLRECIPES EDITOR IN CHIEF NICHOLE AKSAMIT (@nicholio)

3 “I use my broiler pan* to roast spatchcocked chicken and root veggies at the same time. I place the broiler top over veggies in the bottom and lay the splayed chicken on top. The chicken juices seep through to the veggies in the pan below. It’s heavenly!”

— ALLSTAR DIANA BISHOP

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For a New You in ‘22 The new year brings with it an opportunity to make new choices for a better you.

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February is American Heart Month. Show your ticker a little love with these heart-healthy seasonal foods. By Natalie Rizzo, MS, RD

y

ou might already know that the fats in olive oil and salmon may do your heart good. But don’t overlook nuts, citrus, and leafy greens; they’re all powerhouse ingredients for your cardiovascular health.

Winter’s bright citrus fruits are also a good choice. While oranges, tangerines, grapefruits, and clementines are known for their immunity-boosting vitamin C, they also boast heaps of potassium, a mineral known for its role in regulating blood pressure. A meta-analysis in the Journal of the American Heart Association (AHA) concluded that consuming 3,500 milligrams per day of potassium may help lower blood pressure. Drink 1 cup of pure orange juice to supply 500 milligrams. Just be sure to avoid juice sweetened with added sugar, which can be detrimental to heart health.

Another heart-healthy mineral— magnesium—is found in dark leafy greens such as kale, Swiss chard, and collard greens. A study in the Journal of the AHA observed more than 9,000 participants for eight-plus years and found that low magnesium levels were associated with an increased risk of death from coronary heart disease and sudden cardiac death.

NATALIE RIZZO, MS, RD is a New York-based dietitian,

recipe developer, and writer focusing on plant-powered sports nutrition. Connect with her at greenletes.com

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Try drizzling kale with olive oil and roasting it in your oven to make kale chips. Shred Swiss chard and collard greens to make a nutrient-packed slaw for a natural magnesium boost. Or put it all together—top leafy greens with citrus segments and crunchy toasted nuts—for one heckuva hearthealthy salad.

PHOTO: KELSEY HANSEN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

Nuts also contain heart-healthy fats.

A six-week randomized controlled trial demonstrated that eating 1½ ounces of almonds per day reduced LDL (bad) cholesterol and abdominal fat, two risk factors for heart disease. Another randomized controlled trial in people with high cholesterol showed that eating 1½ ounces of pistachios per day for 3 months reduced LDL cholesterol levels and improved heart function. And adding a small handful of unsalted nuts to your daily routine can help you reap the benefits.

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GOOD TO GO

TOP IT OFF

Caribbean Red

◀

Mexican

▶

Say hello to a tropical fruit that brings a blast of sunshine even in winter.

Papaya’s vibrant flesh, ranging from bright white to brilliant sunset red, supplies a melon-like flavor and honeyed floral aroma.

It’s versatile, too—playing a crisp veggie-like role in green papaya salads; a tangy tenderizer in meat marinades; and a fruit-forward star in salsas, savory sauces, and stunning desserts. There’s no better time to try a papaya.

BY CHERYL SLOCUM | PHOTOS KELSEY HANSEN FOOD STYLING CHARLIE WORTHINGTON PROP STYLING SUE MITCHELL

Royal Star

▶

▶

Hawaiian Sunrise Green Golden

▶

▶

Red Maradol

◀

PLENTY OF Mexican

These large, oval papayas can grow from 6 to 20 inches long. The soft, sweet flesh ranges in color from pink or red to orange or yellow.

Royal Star

A Mexican papaya hybrid, this pear-shape fruit reveals a star-shape seed cavity when cut open crosswise. The bright red-orange fruit is firm, juicy, and sweet.

“I make the topping with half whipping cream and half plain Greek-style yogurt. It’s still just as fluffy, creamy, and thick. Plus, the yogurt gives it a tangy taste to complement the sweet meringue.”

– AYPAPIAYMAMI

Hawaiian Sunrise

Also called strawberry papaya, this fruit has yellow to reddishorange flesh and a flavor reminiscent of peaches, bananas, and melons.

Red Maradol Vibrant salmon-pink flesh and a musky scent are characteristic of this sweet and juicy variety of Mexican papaya.

Green

Before it ripens, papaya has crisp, white flesh; white seeds; and a mildly sweet cucumber taste.

Golden

This small papaya, when ripe, has rich gold skin and an orange flesh that’s not quite as sweet as other papayas.

Caribbean Red

Enjoy this variety of Mexican papaya for its juiciness, melon-like fragrance, and pronounced sweetness.

SELECTION AND STORAGE

At optimal ripeness, papaya is slightly soft to the touch, and its skin is mostly yelloworange. It continues to ripen at room temperature. Chill unripe green papaya to keep it green. Or to speed ripening, store papaya in a paper bag with a banana at room temperature.

color, decoded During ripening, carotenoids and anthocyanins (antioxidant compounds)

transform papaya’s flesh from white or pale green to golden yellow, coral, salmon-pink, pale orange, or deep red-orange, depending on ripeness and variety. Showcased in desserts like this fruit-topped pavlova, those colors really pop. Stick with one type or use a couple of varieties for even more drama.

E A S Y PAV LOVA W I T H PA PAYA

HANDS-ON 30 MIN

541 REVIEWS

We adapted this fabulously easy recipe by topping it with papaya, kiwi, and blood orange slices and adding a simple papaya sauce. The sauce can be made in advance, but it’s best to assemble this the day you serve it. Any leftovers will keep, covered and chilled, up to 24 hours.

4 1¾ 2 1 1 6 ½ 1 1½

2 1

egg whites cups sugar tsp. cornstarch tsp. vanilla extract tsp. lemon juice cups peeled, roughly chopped ripe papaya (about 1½ lb.) cup blood orange juice cup whipping cream cups peeled, ⅛-inch-thick ripe papaya slices (about 8 oz.) kiwis, peeled and sliced blood orange, peeled and sliced

1. Preheat oven to 300°F. Line a baking sheet

with parchment paper. Draw a 9-inch circle on the parchment, then flip over so marking is on reverse.

2 . Beat egg whites in a large bowl with an electric mixer at medium speed until stiff and glossy peaks form. Add 1¼ cups sugar, 1 Tbsp. at a time, beating

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TOTAL 2 HR

SERVES 8

SUBMITTED BY ROSINA

continuously at high speed until thick and glossy, about 5 minutes. Gently fold in cornstarch, vanilla, lemon juice.

3. Spread meringue inside the circle on the parchment paper, working from the center to create a small ridge around the edge and a slight depression in the center.

4 . Bake until meringue is firm and dry, about 1 hour.

Let cool completely on pan on a wire rack.

5. Meanwhile, put 6 cups chopped papaya, the blood orange juice, and remaining ½ cup sugar in a saucepan. Bring to a boil; reduce heat and simmer, uncovered, 15 minutes. Transfer mixture to a blender; purée, venting the lid to prevent steam buildup, until smooth. Strain through a sieve and discard solids. Cover and chill completely, about 1 hour. (Sauce can be made ahead and chilled, covered, up to 3 days.)

6. Peel off and discard parchment from baked meringue and transfer meringue to a serving platter.

Beat cream in a small bowl until stiff peaks form; spread onto meringue. Top with sliced papaya, kiwis, and orange. Slice and serve with sauce. armagazine.com/easy-pavlova-with-papaya GLUTEN-FREE PER SERVING (1 SLICE WITH FRUIT AND 3 TBSP. SAUCE): 369 CAL; 11G FAT (7G SAT); 4G PRO; 67G CARB (3G FIBER, 60G SUGARS); 47MG SODIUM

PA PAYA B R U S C H E T TA HANDS-ON 20 MIN TOTAL 20 MIN SERVES 8 SUBMITTED BY LISA JOLLEY

“This bruschetta was colorful and so tasty.

Before serving, I drained some of the excess liquid. It was a real hit.”

31 REVIEWS

For a sweet twist on bruschetta, bring papaya into the mix. Add a peppery note by including the fruit’s seeds in the dressing.

1 (16- to 18-inch) loaf French baguette, sliced diagonally into 32 pieces (about 12 oz.)

1 small (12 oz.) ripe papaya, peeled, halved, and diced, with 2 tsp. seeds reserved 1½ cups finely chopped Roma tomatoes (about 9 oz.) ½ cup finely chopped yellow bell pepper ¼ cup finely chopped red onion ¼ cup chopped fresh basil, plus whole leaves for garnish ¼ cup red wine vinegar ¼ cup olive oil 1 Tbsp. sugar ½ tsp. dry mustard ¼ tsp. salt 2 green onions, chopped

– MARYELLEN7

1. Preheat oven to 425°F. Arrange baguette slices in a

single layer on a baking sheet. Bake until lightly toasted, about 8 minutes, rotating sheet halfway through.

2 . Put papaya, tomatoes, bell pepper, red onion, and basil in a bowl. Process vinegar, oil, sugar, mustard, salt, green onions, and reserved papaya seeds in a food processor until most of the seeds are coarsely ground and mixture is smooth and thick. Pour over papaya mixture; mix well.

3. Serve on toasted baguette slices and garnish with basil leaves. armagazine.com/papaya-bruschetta QUICK

VEGAN

PER SERVING (4 TOASTS AND ½ CUP TOPPING): 245 CAL; 8G FAT (1G SAT); 7G PRO; 37G CARB (2G FIBER, 7G SUGARS); 420MG SODIUM

save the seeds Those shiny black-brown seeds inside

papayas are edible and have a peppery taste that works well as a seasoning element. You can crush the seeds fresh, or they can be dried and ground. Papaya seeds are high in fiber and contain disease-fighting antioxidants, and papaya-seed extract has been shown in studies to fight certain fungal infections and parasites.

“The tomato and vinegar offset the sweetness nicely.

I recommend starting with no sugar and adding gradually to taste.”

– GREMLINHILL

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In Season TRENDING

S E A R E D S C A L LO P S W I T H S P I C Y PA PAYA S A U C E HANDS-ON 20 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CSHORES

77 REVIEWS

These tasty scallops benefit from one sauce served two ways—smooth and chunky. If you prefer a little less kick, substitute 2 tsp. minced serrano chile for the habanero.

2 cups diced ripe papaya (½-inch cubes; about 12 oz.) ¾ cup finely chopped red bell pepper ⅓ cup finely chopped red onion 3 Tbsp. fresh lime juice 2 Tbsp. chopped fresh cilantro, plus whole leaves for garnish 1 tsp. seeded and minced habanero chile 1¼ tsp. salt 2 tsp. honey 1 lb. sea scallops (about 20) ⅛ tsp. black pepper 1 Tbsp. olive oil

“I used Japanese jumbo scallops. They were a perfect combo with the salsa.

I served this with rice cooked in coconut milk. It’s pretty on the plate.”

– MARISSA’S MOMMY

1. Stir together papaya, bell pepper, onion,

lime juice, chopped cilantro, habanero, and ½ tsp. salt in a bowl. Reserve ½ cup for chunky salsa garnish. Transfer remainder to a food processor; purée until smooth with flecks of green. Stir in honey.

2 . Pat scallops dry with paper towels; season with remaining ¾ tsp. salt and the black pepper. Heat oil in a large skillet over medium heat. Add scallops; cook until browned, 1½ to 2 minutes per side. Serve scallops over puréed papaya sauce; top with reserved chunky salsa and cilantro leaves. armagazine.com/seared-scallops-with-spicypapaya-sauce QUICK

GLUTEN-FREE

PER SERVING (5 SCALLOPS, ¼ CUP SAUCE, AND 2 TBSP. SALSA): 193 CAL; 5G FAT (1G SAT); 20G PRO; 19G CARB (2G FIBER, 11G SUGARS); 918MG SODIUM

“This is a great recipe if you are having guests over for dinner.

Easy to make.

Impressive to serve.”

– ESMEE WILLIAMS

botanically speaking

Although they typically grow from 6 to 15 feet tall, papaya plants are technically evergreen herbs. Unlike trees, the plants’ trunks are hollow and don’t develop a woody bark. And papaya fruits are technically berries because each produces many seeds.

In Season TRENDING

B A BY B AC K R I B S W I T H PA PAYA M A R I N A D E HANDS-ON 20 MIN

TOTAL 8 HR, 20 MIN

SERVES 4

SUBMITTED BY AMBER

★★★★☆ 3 REVIEWS

A savory and slightly fruity marinade gives ribs the tenderizing benefits of papaya’s natural enzyme, papain.

11/2 3/4 3/4 3/4 6 1 3/4 2 1

cups peeled and roughly chopped ripe papaya (7 oz.) cup water cup white wine cup honey Tbsp. tomato paste large clove garlic, minced tsp. crushed red pepper racks St. Louis-style cut pork spareribs (about 4 lb.) tsp. salt

1. Finely chop papaya, water, wine, honey, tomato paste, garlic, and

red pepper in a food processor; transfer to a 9x13-inch glass baking dish.

Sprinkle ribs with salt; add to dish and chill, covered, 6 to 12 hours.

2. Preheat oven to 400°F. Line a 10x15-inch baking pan with foil. Transfer ribs to pan, meaty sides up, shaking off and reserving excess marinade.

Bring marinade to a boil in a small saucepan over medium-high heat.

Reduce heat to medium-low and simmer, uncovered, 10 minutes.

Reserve 1 cup sauce for serving; use the rest for basting.

3. Roast ribs 1 hour; baste with sauce every 15 minutes and cover ribs with foil if needed to prevent burning. Continue roasting until meat is tender and easily pulls away from the bone, 45 minutes to 1 hour more. Serve with reserved sauce. armagazine.com/baby-back-ribs-with-papaya-marinade HIDDEN GEM GLUTEN-FREE PER SERVING (6 RIBS AND 2 TBSP. SAUCE): 1,089 CAL; 70G FAT (21G SAT); 49G PRO; 64G CARB (2G FIBER, 59G SUGARS); 992MG SODIUM

S O M TA M M A L A KO R ( G R E E N PA PAYA S A L A D ) HANDS-ON 20 MIN TOTAL 35 MIN SERVES 6 NEW RECIPE GO ONLINE TO RATE & REVIEW

did you know? Papayas are rich in vitamins A and C

SUBMITTED BY MS. TEA

Green papaya, sold at Asian markets, is the crunchy canvas for the salty, tangy, sweet, and spicy flavors of this Thai slaw. The salad is popular in many Asian cultures, including Vietnamese, Lao, and Cambodian, and is served at some Lunar New Year celebrations.

1/2 cup raw peanuts 1 or 2 Thai chile peppers, chopped 3 cloves garlic 1 Tbsp. dried shrimp 1 Tbsp. palm sugar or packed brown sugar 2 limes, juiced (about 4 Tbsp.)

2 Tbsp. fish sauce 1/4 tsp. salt 1/8 tsp. black pepper 6 cups julienne-cut green papaya (13 oz.)

1 cup cherry tomatoes, halved 1/2 cup 1-inch pieces fresh green beans or Chinese long beans 1/3 cup shredded carrot

and a natural source of zeaxanthin and lutein, antioxidants that research suggests may protect eyes from harmful blue light and age-related macular degeneration. Papaya’s natural enzyme, papain, also may have inflammation-reducing, digestion-aiding, and antibacterial properties.

1. Preheat oven to 350°F. Spread

peanuts in an even layer on a baking sheet. Bake until fragrant and browned, 7 to 8 minutes. Let cool 5 minutes.

Chop 1/4 cup of the peanuts.

2 . Process remaining 1/4 cup peanuts, chile(s), garlic, dried shrimp, and sugar in a small food processor until finely chopped. Add lime juice, fish sauce, salt, and black pepper; pulse until just combined.

3. Put papaya, tomatoes, green beans, and carrot in a large bowl. Add dressing; toss to coat. Garnish with reserved peanuts. Serve immediately. (Leftovers can be chilled, covered, up to 1 day.) armagazine.com/som-tam-malakor QUICK GLUTEN-FREE PER 1-CUP SERVING: 121 CAL; 6G FAT (1G SAT); 5G PRO; 14G CARB (3G FIBER, 9G SUGARS); 590MG SODIUM

go green

Picked unripe, green papaya’s firm white flesh is popular in salads, soups, and pickles. Some cooks soak it in salted water for better flavor absorption or to remove traces of naturally occurring latex in raw green papaya. Note: If you’re pregnant or allergic to latex, check with your doctor before eating raw green papaya.

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Melanie Giovenzana (aka Buckwheat Queen) is one of the 50 million cooks who visit Allrecipes.com every month. Get to know this international Allrecipes Allstar, who lives in Italy and has loved her immersion into Italian culture

WHY I LOVE COOKING

When I moved to Italy, I really began to enjoy cooking. Here, it’s a way to heal and care for people.

I love that!

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PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER

and cuisine.

My day job: Casalinga (that’s Italian for housewife), wife and mom, and finder of all things lost.

Side gigs: Part-time aviation-English instructor/examiner and aeronautical technical writer. I quit working full time in 2015 to take care of my family.

Some insights about Italian food: • The simplicity of Italian food and the genuineness of the ingredients are the most underestimated.

• How Italian food is eaten: Italian food takes time to prepare. It is eaten at the table with family and/or friends. Think “slow food.”

• Outside of Italy, I see pizza and pastas. But pasta is just the beginning! Italian meals are served in two to four courses, depending on how much you eat. They start with a primo, or first course (a pasta, gnocchi, or risotto); secondo (some sort of protein); and contorno, or side dish (a vegetable or salad). The foods in Italy aren’t overly seasoned either.

• La pastasciutta (pasta with tomato sauce) is pasta with a simple mix of fresh or canned tomatoes, garlic, basil, and a pinch of salt.

• Pizza should only have puréed tomatoes without any seasoning at all. With meats and fish, there is no condiment other than raw oil, lemon, and parsley. Italian steak is served by itself; there is no sauce.

• Also, Italians weigh ingredients and don’t go by volume. And they love their bread. Each city has its specialty, but it’s eaten at a certain time and with certain foods. They never eat pasta with bread in their hands or near their plate.

Kitchen tool I can’t live without: I would be grumpy—very grumpy— without my handheld immersion blender. I use it to make smoothies, soups, sauces, hummus, and pretty much anything that needs puréeing.

Rare talent no one will pay me for: I seem to be really good at cleaning up after people, which in my house is a talent only I possess.

If I had a superpower, it would be: To heal people.

My closest thing to an actual superpower: I can find anything in the house that is deemed lost by anyone else.

A fact few people know about me: I flew the Lunar Excursion Module simulation at the NASA Ames Research Center at California’s Moffett Field in 2007. It’s a simulation of the spacecraft that astronauts used to land on the moon. (I flew, but didn’t land so well.) Touching and flying equipment like the astronauts used was profound and left a lasting impression on me.

My kitchen: It’s not big enough for my imagination.

Who I cook for: Husband Giuseppe; my daughters, Meagan (age 22), Ashley (20), and Eloise (19); and me.

Best cook I know: My sister Toni.

She bakes, which is something I find difficult. She makes it look so easy. I admire her for her family get-togethers like Thanksgiving and Christmas, and her perfect roast turkey. She has been my inspiration in the kitchen and in life. She’s the one you run to in a crisis.

Food obsession: Tacos. I would do some seriously shady stuff for a real taco. I’ll sometimes cook a traditional Italian meal for my family and then make myself tacos.

Food discovery that changed my life: I found out in 2010 that I have celiac disease. This changed everything for me. I started making everything from scratch because it was almost impossible to eat in restaurants or find foods in the store that weren’t contaminated with gluten in some way. On our trips, I prepare our meals so we don’t have to eat in restaurants. Nowadays, in Italy, there are many restaurants that cook for people with allergies and food intolerance, but outside Italy, few restaurants will accept cooking for people with serious allergies or dietary restrictions.

In my fridge right now: One-third of it is fresh veggies. In the cheese drawer, you’ll find Grana Padano, Fontina, Pecorino, and ricotta salata. Three arancini are waiting to be air-fried (part of a recipe I’m developing).

Also, homemade everything: jam, tomato sauce, mustard, soup, soy milk, and yogurt.

BEST ADVICE I EVER GOT

“Keep it simple. No need to go crazy with spices, condiments, salt, and butter.”

The girls and I love summers in Italy.

This is us (Meagan, me, Ashley, and Eloise) on a hike in Cervinia.

I love cooking from scratch.

At left, that’s me making gluten-free ravioli (with real pumpkin).

The twisting roads around Lake Como are perfect for motorcycles.

At left, this is Giuseppe and me at a café. He has a seaplane license, and we’d flown around (and landed on!) the lake.

C o o k to Fo l l ow T R E N D I N G

About me: I’m a proud Texan who has lived in Italy since 1997.

I’m a mom to three beautiful girls, stepmother to four wonderful kids, and wife of Giuseppe Giovenzana, a former fighter pilot in the Italian Air Force and recently retired airline captain. I’ve been lucky enough to live throughout Italy—Milan, Rome, Cervinia in the Italian Alps, and most recently we have retired to Sardinia.

I love experiencing new cultures and the foods that define them.

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HANDS-ON 25 MIN

TOTAL 50 MIN

SERVES 2

SUBMITTED BY MELANIE GIOVENZANA (BUCKWHEAT QUEEN)

This is a true Italian winter favorite. It blends the tang of Gorgonzola, the rich earthiness of walnuts, and the slight bitterness of radicchio. The balsamic glaze takes it over the top! This is excellent served with salmon.

2 REVIEWS

saucepan. Reduce heat to low and let simmer. In another saucepan, heat oil over medium heat. Add carrot, celery, and onion; cook, stirring, until onion is translucent, about 2 minutes. Stir in rice; cook, stirring, until rice is coated with oil and warm, 1 to 2 minutes. Stir in wine until rice is coated and wine is absorbed, 2 to 3 minutes.

2 . Add 1 ladleful of hot vegetable stock to rice mixture; cook, stirring continuously, until stock is absorbed, 2 to 3 minutes.

Continue adding stock, a ladleful at a time, cooking and stirring after each addition, until liquid is absorbed and risotto is easily broken when chewed, 10 to 15 minutes.

3. Add radicchio, Gorgonzola, and walnuts;

stir until cheese is completely melted, 2 to 3 minutes. Add more stock; cook until risotto is tender yet firm to the bite, about 5 minutes more. Remove from heat. Let stand, covered, 1 minute. Season to taste with salt (if using).

4 . Serve topped with balsamic glaze and Parmigiano-Reggiano. armagazine.com/risotto-con-radicchio HIDDEN GEM

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VEGETARIAN

GLUTEN-FREE

PER 2-CUP SERVING: 738 CAL; 40G FAT (12G SAT); 19G PRO; 75G CARB (6G FIBER, 9G SUGARS); 924MG SODIUM

RECIPE PHOTO: ANTONIS ACHILLEOS

1 qt. low-sodium vegetable stock, or as needed 2 Tbsp. olive oil ¼ cup minced carrot ¼ cup minced celery 2 Tbsp. minced onion ¾ cup Arborio rice 2 Tbsp. red wine 1 head radicchio, thinly sliced 3 oz. Gorgonzola cheese, cut into cubes ⅓ cup chopped toasted walnuts Salt, to taste (optional) 2 Tbsp. balsamic glaze 2 Tbsp. grated ParmigianoReggiano cheese

1. Bring vegetable stock to a boil in a

FEB/MARCH 2022

C o o k to Fo l l ow T R E N D I N G

R I S OT TO CO N R A D I CC H I O , G O R G O N ZO L A , N O C I E C R E M A D I B A L S A M I CO

recipe for

rejuvenation In every culture, there are recipes for comfort and healing, dishes people make to nourish both body and soul. Cookbook author, chef, teacher, and cancer fighter Raghavan Iyer is on a mission to ensure that more of these recipes from all cultures find their way onto recovery menus—in hospitals and even at your neighborhood or workplace feel-better-food brigade. Through his Revival Foods Project and in this piece, he is gathering and sharing recipes for global comfort foods that encourage healing. Dig in and read on to see how you can help.

kitchen tip

editor’s note

PHOTOS BRIE PASSANO FOOD STYLING CHARLIE WORTHINGTON PROP STYLING SUE MITCHELL

You can find fresh curry leaves, part of the citrus family, in the produce aisle at Indian grocery stores, health food stores, or Southeast Asian markets. They’re also sometimes sold frozen or dried. People typically eat around them or remove them if they are used whole in a recipe, but they can be consumed if chopped up.

Note: There’s really not a good substitute for curry leaves, so if you don’t have them, just leave them out.

TRENDING

BY RAGHAVAN IYER

f

our Decembers ago, I was working to launch a new tandoor-fired pizza restaurant called Pizza Karma when I learned I had stage 4 colorectal cancer.

This shattering diagnosis upended my life with an 18-month ordeal that involved multiple surgeries, CT scans, MRIs, intense chemotherapy, radiation treatments, poking, prodding, and profound despair.

Immersed for the first time in the American health care system, I was fortunate to receive exceptional care and achieve a promising remission. But there was one critical source of healing that was missing from the menu of expensive treatments offered to patients like me: healthy, wellprepared, culturally diverse food. continued on p.43

R AG H AVA N ’ S U P PA M A

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY RAGHAVAN IYER NEW RECIPE GO ONLINE TO RATE & REVIEW

This savory porridge, breakfast fare in South Indian kitchens, is my childhood favorite. A bit like polenta but made with creamy wheat cereal, it brings absolute satisfaction during my down-and-out days. ¼ cup plus 2 Tbsp. ghee or unsalted butter 1 cup uncooked creamy wheat cereal, such as Cream of Wheat (not instant) 1 tsp. black or yellow mustard seeds ¼ cup raw cashews 1 to 3 dried red chiles (such as chiles de arbol), stems removed 1 large carrot, cut into ¼-inch pieces 1 cup frozen peas 10 to 12 medium to large fresh curry leaves (optional) ¼ tsp. turmeric 3 to 3¼ cups water 1 tsp. coarse sea salt 2 Tbsp. finely chopped fresh cilantro

1. Melt ¼ cup ghee in a large skillet over

medium heat. Pour in creamy wheat cereal; toast, stirring frequently, until light brown and nutty smelling, 5 to 8 minutes. Transfer to a bowl. Wipe skillet with a paper towel.

2 . Heat remaining 2 Tbsp. ghee in the skillet over medium-high heat. Add mustard seeds; cover and wait until seeds stop popping (like popcorn), about 30 seconds. Add cashews and chiles; stir-fry until nuts are golden brown and chiles blacken, 1 to 2 minutes.

3. Stir in carrot, peas, curry leaves (if using), and turmeric; stir-fry about 2 minutes. Stir in 3 cups water and the salt and bring to a boil. Reduce heat to medium and simmer, covered, until carrots

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FEB/MARCH 2022

are fork-tender, 3 to 5 minutes.

4 . Reduce heat to medium-low and stir in toasted cream of wheat. (It will instantly absorb liquid and begin to swell.) Cover and cook until fully softened, about 5 minutes. Remove from heat; let stand, covered, 3 to 5 minutes.

5. Stir in remaining ¼ cup water if desired for a creamier texture. Sprinkle with cilantro and serve warm. armagazine.com/raghavans-uppama QUICK

VEGETARIAN

PER 1¼ CUPS: 455 CAL; 28G FAT (14G SAT); 9G PRO; 43G CARB (4G FIBER, 4G SUGARS); 644MG SODIUM

BEEF PHO

HANDS-ON 30 MIN

TOTAL 16 HR, 30 MIN

SERVES 6

SUBMITTED BY LETT101

★★★★☆ 151 REVIEWS

This South Vietnamese-style pho—a restorative, richly seasoned broth ladled over rice noodles and thinly sliced beef—is served with a host of crisp, tangy, spicy, sweet, and fragrant garnishes.

This version, a slight departure from Lett101’s original, involves charring the onion and ginger to deepen their flavor. This is a bowl that brings comfort with every sip and slurp.

5 1 2 1 2 1 1 1 2 1 1 1 11/2 1/2

lb. beef soup bones Tbsp. plus 2 tsp. salt onions, quartered (4-inch) piece fresh ginger lb. beef oxtail daikon, sliced (about 1 lb.) oz. whole star anise small cinnamon stick whole cloves tsp. black peppercorns Tbsp. sugar Tbsp. fish sauce lb. dried flat rice noodles lb. beef sirloin, frozen until firm Hoisin sauce, sriracha, thinly sliced green onion, chopped fresh cilantro, mung bean sprouts, Thai basil, and quartered limes

“

1. Put beef bones in a 9- to 10-qt.

pot; add 1 Tbsp. salt and 2 gal. water.

Bring to a boil, then reduce heat and simmer, covered, about 2 hours.

2 . Meanwhile, preheat broiler. Put onion quarters and unpeeled ginger on a foil-lined 10x15-inch roasting pan. Broil 4 to 5 inches from heat until onion and ginger are charred, 10 to 15 minutes. Cool slightly. Chop onions. Peel and slice ginger.

3. Skim fat from surface of broth, then add oxtail, daikon, and charred onions. Tie anise, cinnamon stick, cloves, peppercorns, and charred ginger in a square of cheesecloth; add to broth. Stir in sugar, fish sauce, and remaining 2 tsp. salt. Simmer over medium-low heat at least 4 hours (the longer, the better).

Strain broth. Discard spices and bones. Reserve meat from bones for

It’s so smart to prepare the broth the day before and leave it in the fridge overnight. Once it cools down, the fat from the meat floats on top, so you can easily skim it off.”

– ROCKSOUP

other uses, if desired. Add more salt to broth as needed. Chill overnight.

4 . Skim fat from top of chilled broth.

Bring broth to a boil; reduce heat and keep hot until ready to serve.

5. Cook rice noodles in boiling water according to package directions until soft but not mushy. Cut sirloin into paper-thin slices.

6. Divide noodles among bowls (11/2 cups per bowl). Top each with a few raw sirloin slices. Ladle boiling broth into bowls to cook beef and cover noodles. Serve with hoisin, sriracha, green onion, cilantro, bean sprouts, basil, and limes. armagazine.com/beef-pho PER 22/3 CUPS: 533 CAL; 7G FAT (3G SAT); 20G PRO; 93G CARB (2G FIBER, 2G SUGARS); 1,732MG SODIUM

You don’t have to be a chef to know that hospital food deserves its terrible reputation. During my treatment, as I struggled with a compromised palate and immune system, I encountered tasteless, high-sugar, highsodium, low-fiber foods— precisely the over-processed and undernourishing foods that have been blamed for many of our country’s chronic health problems.

While grilled cheese and mashed potatoes may be offered as comfort food in this setting, my own training and cultural background have taught me there are much better food choices from global cuisines that really do restore health. Take, for instance, the immune-boosting power of Vietnamese pho, the souring comfort Ethiopian injera brings to an ailing stomach, the way the turmeric and ginger common in Indian cuisine can relieve inflammation

kitchen tip

and overcome nausea.

With our growing embrace of international flavors and foods, I wondered: Why hasn’t the wisdom of the world’s home cooks and healers found its way into hospital settings and dietary training where it can provide real comfort to an increasingly multicultural patient population?

For easier slicing, freeze the beef 1½ hours.

It’ll be firm enough to slice thinly but not too frozen to get your knife through.

I’m not the first patient to see that our health care system’s relationship with food is highly dysfunctional. In fact, the same year I was diagnosed continued on p.45

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FEB/MARCH 2022

R e c i p e f o r R e j u ve n a t i o n T R E N D I N G

continued from p.41

A S O PAO D E P O L LO

HANDS-ON 20 MIN

★★★★★ 62 REVIEWS

SUBMITTED BY THE GRUNTLED GOURMAND

cups low-sodium chicken broth (14.5-oz.) cans diced tomatoes cups medium-grain rice bay leaf tsp. salt tsp. crushed red pepper, or to taste cup frozen petite peas, thawed cup sliced pimiento-stuffed green olives 1/4 cup chopped fresh cilantro, plus more for garnish

1. Season chicken with adobo seasoning

and black pepper. Heat oil in a 6-qt. pot over medium-high heat. Add chicken; brown, 4 to 5 minutes on each side. Transfer to a plate.

2 . Add green and red bell peppers, the onion, garlic, and tomato paste to pot. Cook,

“

This is Puerto Rican comfort food. Very nice on a cold, rainy night. I added some sliced avocado on top.

If I’d had pigeon peas on hand, I probably would have added them instead of the petite peas.”

SERVES 8 (MAKES 31/2 QT.)

6 2 11/2 1 1 1/4 1 1

A popular Puerto Rican dish, this chicken and rice stew is a savory delight, nicely spiced but not peppery hot. And it’s as rejuvenating as a hug when you’re feeling under the weather.

2 lb. boneless, skinless chicken thighs 1 packet (11/2 tsp.) light adobo seasoning (such as Sazón Goya with cilantro and tomatoes) 1/2 tsp. black pepper 3 Tbsp. olive oil 1 cup chopped green bell pepper 1 cup chopped red bell pepper 1 cup chopped onion 4 cloves garlic, minced 2 Tbsp. tomato paste

TOTAL 55 MIN

– LATINACOOK

stirring, until vegetables have softened slightly, 3 to 4 minutes.

3. Return chicken to pot, along with broth, tomatoes, rice, bay leaf, salt, and crushed red pepper. Bring to a boil, then reduce heat to medium-low and simmer, uncovered, until rice is tender and chicken is no longer pink, about 20 minutes.

4 . Stir in peas and olives; cook 5 minutes more. Remove from heat and discard bay leaf. If desired, remove chicken and shred, then return to pot. Stir in cilantro. Serve garnished with additional cilantro. armagazine.com/asopao-de-pollo GLUTEN-FREE PER 13/4 CUPS: 416 CAL; 12G FAT (2G SAT); 31G PRO; 44G CARB (3G FIBER, 6G SUGARS); 1,044MG SODIUM

“

with cancer, delegates from the American Medical Association issued a policy statement calling for a reduction in sugary beverages and processed meats in hospital settings, combined with an increase in plant-based menu options.

I’m convinced that the crunch of

those pistachios, the soft greenness

of all that basil, and the party of fresh tomatoes barely touched by heat can bring light and trip reminders that we’re still alive, able

As we confront

to know comfort and perhaps even

skyrocketing rates of

a spark of joy.”

obesity, diabetes, heart

– LYNNE ROSSETTO KASPER

disease, and cancer, there’s a growing conversation about how the foods we eat can hurt us or help heal us.

LY N N E ’ S L I N G U I N E CO N P E S TO D I P I S TACC H I HANDS-ON 15 MIN TOTAL 25 MIN SERVES 6 NEW RECIPE GO ONLINE TO RATE & REVIEW

SUBMITTED BY LYNNE ROSSETTO KASPER AND RAGHAVAN IYER

As comforting to make as it is to eat, this pesto pasta is one that The Splendid Table host and cookbook author Lynne Rossetto Kasper turned to often after her husband’s death.

1 1/2 3 1 1/2 1 1/2 1/2 1 1 1/2

cup shelled pistachio nuts cup pine nuts large unpeeled cloves garlic cup firmly packed fresh basil leaves (or a mix of spearmint, peppermint, and basil) cup extra-virgin olive oil tsp. coarse sea salt tsp. coarsely cracked black pepper tsp. crushed red pepper lb. dried linguini or spaghetti lb. assorted cherry tomatoes, halved cup shredded Parmigiano Reggiano

1. Heat a large heavy-bottom skillet over medium

heat. Pile in pistachios and pine nuts. Cook, stirring frequently, until light brown and incredibly nutty

Hospitals and health care settings could have a large role in this discussion, shifting the way we eat by teaching, sharing, and empowering patients and their families with healthier choices and home-cooking ideas. It’s a large-scale change that is long overdue, and one that I’m in a unique position to help lead.

Not only do I have a deep, personal passion for helping home cooks create marvelous things with minimal, easy-tofind ingredients, I am also a cancer survivor and a person who is fortunate enough to have many friends in the food world to help share this work.

smelling, 3 to 5 minutes. Transfer to a food processor.

2. Add garlic to skillet and cook, turning occasionally, until softened and browned in patches, about 5 minutes. Remove to a plate to cool. Peel and add to food processor, along with basil, and process. With the blade still running, drizzle oil in through the chute.

Once incorporated, transfer to a large bowl. Stir in salt, black pepper, and red pepper.

3. Meanwhile, cook linguine according to package directions until al dente. Reserve about 3/4 cup pasta water. Drain remaining water from pasta and give the colander a good shake or two.

4. Add pasta and tomatoes to pesto. Give it all a good mix and drizzle in enough of the reserved pasta water to get the nutty pesto to coat the pasta.

Sprinkle with Parmigiano Reggiano.

And that begins with you

armagazine.com/lynnes-linguine-conpesto-di-pistacchi

and the recipes you see here.

HEALTHY QUICK VEGETARIAN PER 11/3 CUPS: 678 CAL; 39G FAT (6G SAT); 19G PRO; 67G CARB (6G FIBER, 6G SUGARS); 496MG SODIUM

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I speak the language of suffering and recovery, words and emotions that cancer patients and those with chronic illnesses understand. My hope is to learn from others’ journeys to create a database of experiences and flavorful foods that will transcend compromised bodies, palates, energies, and appetites.

R e c i p e f o r R e j u ve n a t i o n T R E N D I N G

continued from p.43

B I T H I A’ S D O R O WOT HANDS-ON 15 MIN TOTAL 1 HR, 20 MIN SERVES 6 SUBMITTED BY BITHIA FIKRU ANDERSON AND RAGHAVAN IYER NEW RECIPE GO ONLINE TO RATE & REVIEW

3½ lb. chicken thighs and drumsticks, skin removed (see kitchen tips, at right) ¼ cup grated fresh ginger 2 Tbsp. finely minced garlic ¼ cup niter kibbeh (see kitchen tips, at right) or vegetable oil 1 cup thinly sliced red onion 1 (15-oz.) can tomato sauce 2 Tbsp. berbere (see kitchen tips, at right) 1½ tsp. fine kosher or sea salt 1 tsp. sweet paprika ½ tsp. cayenne pepper ½ tsp. ground cardamom ½ tsp. nutmeg 2 Tbsp. finely chopped fresh cilantro leaves and tender stems Injera (Ethiopian bread) 1. Pierce chicken pieces in a few

spots with a knife; rub with ginger and garlic to coat.

2 . Heat 2 Tbsp. niter kibbeh in a deep 12-inch skillet or Dutch oven over medium-high heat. Arrange chicken pieces in a single layer and sear until

browned, about 3 minutes per side.

Transfer to a plate.

3. Add remaining 2 Tbsp. niter kibbeh to skillet. Add onion; stir-fry over medium-high heat until softened and light brown around the edges, 5 to 8 minutes. Pour in tomato sauce and sprinkle in berbere, salt, paprika, cayenne, cardamom, and nutmeg.

Bring to a boil. Reduce heat to low and simmer, covered, stirring occasionally, until a thin layer of oil separates from the sauce, forming a spice-colored film on its surface, about 20 minutes.

4 . Return chicken and any pooled juices to skillet; coat with sauce. Cook, covered and turning pieces occasionally, until thickest parts are no longer pink when pierced and meat begins to fall off the bone, 35 to 40 minutes.

5. Sprinkle with cilantro and serve with injera, a deliciously spongy and slightly sour pancake-like Ethiopian bread.

kitchen tips

With roots in Addis Ababa, Ethiopia, Bithia Fikru Anderson grew up using handkerchief-soft injera to mop up doro wot, a rich, saucy bone-in chicken stew redolent of warm spices, ginger, and garlic. “My aunties knew how to make it just right,” Bithia says. “It was a staple, not just for special occasions and holidays but also on down-and-out days, always served with a side of ayib, our homemade Ethiopian cheese.”

armagazine.com/bithias-doro-wot PER SERVING (7 OZ. CHICKEN AND 1 TBSP. SAUCE): 527 CAL; 25G FAT (10G SAT); 58G PRO; 15G CARB (3G FIBER, 4G SUGARS); 858MG SODIUM

Berbere is the essential spice blend in Ethiopia. Versions are as varied as the kitchens they come from, but spicy chile peppers and a medley of aromatic spices from India and Indonesia are key to berbere’s complex layers. Try Bithia’s DIY version (Berbere Spice Blend, opposite page) or find ready-made blends in the spice aisle of large supermarkets and any grocery that serves Ethiopian food-lovers.

Niter kibbeh is a spiced clarified butter that provides the je ne sais quoi in many Ethiopian dishes. An easy way to make it: Steep whole spices—such as 1 cinnamon stick, ⅛ tsp. fenugreek seeds, 3 whole cloves, and 5 whole peppercorns—in 1 cup of melted clarified butter (ghee) about 10 minutes over low heat. Strain out and discard the spices; store butter chilled in an airtight container.

Get a grip: Chicken thighs and drumsticks are easy to find at the meat counter, but often they still have their skin on. Ask the butcher to remove it for you, or simply grab a piece and, using paper towels for an easier grip, pull the skin away from the meat.

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For more than 35 years, Raghavan Iyer has been adding spice to his adopted home of Minnesota by sharing the culinary traditions and culture of his native India. A chef, culinary consultant, and author of Indian Cooking Unfolded and five other cookbooks, he believes that breaking bread (or naan or roti!) together builds empathy, understanding, and deep appreciation between people of different cultures.

about his revival foods project

berbere spice blend

“My goal is to learn from cancer patients from other immigrant communities and the food cultures they come from to create a database of healing cuisine from around the world—culturally significant food, recipes, and preparations that are not only nutritious but also bring curative comfort to the spirits of those who are suffering,” Raghavan says.

Combine 2 Tbsp. paprika; 1 Tbsp. cayenne pepper; 1 tsp. ground coriander; ½ tsp. each ground ginger, cardamom, and fenugreek; ¼ tsp. each ground nutmeg and allspice; and ⅛ tsp. ground cloves.

Makes ¼ cup.

“We know that the availability of satisfying, appealing, and familiar comfort food can have a sizable impact on a patient’s motivation to eat—especially when side effects disrupt the appetite. I aim to build a robust collection of recovery foods that will assist and inspire hospitals and health care settings to expand their menus.”

1. Try one of the recipes here or in our expanded

collection at armagazine.com/revival-foods-project and share it with someone recovering from illness or share the recipes with caregivers you know.

2. Upload a recipe for rejuvenation from your family

or culture through your profile on Allrecipes.com.

Please include #rejuvenation in the recipe description.

3. Scan the smart code here to learn more about and donate to the Revival Foods Project through its GoFundMe page.

HOW YO U C A N HELP

R e c i p e f o r R e j u ve n a t i o n T R E N D I N G

about raghavan

Donut Muffins HANDS-ON 15 MIN

TOTAL 45 MIN

MAKES 2 DOZEN

SUBMITTED BY DIANNE

★★★★☆ 2,964 REVIEWS

These tiny, tender, nutmeg-scented muffins are reminiscent of doughnut holes and so irresistibly tasty it’s hard to stop at just one. Plus: No frying! Bake them in batches if your mini muffin tin doesn’t hold all 24 at once—the batter holds up just fine.

1 cup sugar 1/2 cup butter, melted 1/2 tsp. freshly grated nutmeg or 3/4 tsp. ground nutmeg 1/2 cup milk 1 cup flour 1 tsp. baking powder 1 tsp. cinnamon

1. Preheat oven to 375°F. Grease

24 (13/4-inch) mini muffin cups.

2 . Stir together 1/2 cup sugar, 1/4 cup melted butter, and the nutmeg in a bowl. Stir in milk, then stir in flour and baking powder until just combined. Spoon about 1 Tbsp. batter into each muffin cup.

3. Bake until tops are lightly golden, about 15 minutes. Transfer from pan to a wire rack; let cool 10 minutes.

4 . Meanwhile, put remaining 1/4 cup melted

butter in a small bowl. In another small bowl, stir together cinnamon and remaining 1/2 cup sugar.

5. Dip muffins in melted butter, then roll in cinnamon sugar. (Muffins can be stored in an airtight container at room temperature up to 2 days or frozen up to 2 months.) armagazine.com/donut-muffins PER MUFFIN: 89 CAL; 4G FAT (3G SAT); 1G PRO; 13G CARB (0G FIBER, 9G SUGARS); 53MG SODIUM

BY CHERYL SLOCUM

PHOTOS BRIE PASSANO

FOOD STYLING SAMMY MILA

PROP STYLING SUE MITCHELL

“Making these in mini muffin tins is genius!

You get more of that buttery, cinnamon sweetness in every bite!”

– NAPLES34102

Topping Tips You can customize these little gems by skipping the butter and cinnamon sugar and going instead with a roll in powdered sugar, a dip into melted chocolate, or a glaze of simple icing. Take things up another notch with adornments like colorful sprinkles or chopped nuts.

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FEB/MARCH 2022

TRENDING

Chocolate chip cookies or cheesecake? Cinnamon rolls or pancakes?

Doughnuts or muffins? With these two-in-one treats—all hybrids of popular sweets— you don’t have to choose. They’re doubly delicious and twice the fun.

TRENDING S we e t M a s h u p s

Cheesecake-Stuffed Chocolate Chip Cookies HANDS-ON 25 MIN TOTAL 1 HR, 30 MIN MAKES 2 DOZEN SUBMITTED BY PAM LOLLEY NEW RECIPE GO ONLINE TO RATE & REVIEW

This recipe takes chewy chocolate chip cookies from classic to quintessential. The key to keeping the rich cheesecake filling a hidden surprise is well-chilled cookie dough and filling.

1 (8-oz.) pkg. cream cheese, at room temperature ½ cup powdered sugar ¾ cup butter, softened ¾ cup white sugar ¾ cup packed brown sugar 2 large eggs 2 tsp. vanilla extract 2¼ cups plus 2 Tbsp. flour 1 tsp. baking soda ¾ tsp. salt 1 (12-oz.) pkg. semisweet chocolate chips 1. Preheat oven to 350°F. Line 2 baking

sheets with parchment paper.

2 . Beat together cream cheese and powdered sugar in a bowl with an electric mixer at medium-high speed until combined. Chill, covered, at least 1 hour or until ready to use.

3. Meanwhile, beat together butter,

white sugar, and brown sugar with a mixer at medium speed until creamy, 1 to 2 minutes. Beat in eggs and vanilla until blended, about 30 seconds.

4 . Stir together flour, baking soda, and salt in a bowl; gradually add to butter mixture, beating at low speed, until just blended. Add chocolate chips, beating until just combined. Chill at least 30 minutes or up to 1 hour.

5. Scoop rounded tablespoonfuls of cookie dough and arrange 3 inches apart on prepared baking sheets.

Gently flatten each scoop to about 2½ inches in diameter. Drop a rounded teaspoon of cream cheese filling in the center of each cookie.

With lightly floured hands, gently wrap the dough around cream cheese

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mixture and shape into a ball; press cookies slightly until about 2 inches in diameter. Keep remaining dough and filling chilled while working.

6. Bake until golden and set around the edges, 12 to 14 minutes. Let cool on baking sheet 5 minutes. Transfer to wire racks; let cool completely.

Repeat with remaining dough and cream cheese mixture. (Cooled cookies can be stored, chilled, in an airtight container up to 3 days or frozen up to 3 months.) armagazine.com/cheesecake-stuffedchocolate-chip-cookies PER COOKIE: 264 CAL; 14G FAT (8G SAT); 3G PRO; 35G CARB (1G FIBER, 24G SUGARS); 210MG SODIUM

FEB/MARCH 2022

GET MORE SWEET MASHUPS

Hover your phone’s camera here to see more recipes that combine your favorite sweets and treats. (No app needed!)

Cinnamon Roll Pancakes HANDS-ON 35 MIN

TOTAL 35 MIN

SERVES 8

SUBMITTED BY SQUEEZIEBRB

97 REVIEWS

These fluffy cinnamon-swirled pancakes are reminiscent of cinnamon rolls but require a fraction of the time and effort.

We added a little flour to the cinnamon filling for ooey-gooey results and no scorching. If you’re especially pressed for time, use your favorite pancake mix. ¼ cup packed brown sugar 5 Tbsp. melted butter, plus pats for serving 3 Tbsp. plus 1 cup flour 1½ tsp. cinnamon ¾ cup milk 2 Tbsp. white vinegar 2 Tbsp. white sugar 1 tsp. baking powder ½ tsp. baking soda

½ tsp. salt 1 egg 1½ tsp. vanilla extract Cream Cheese Icing (below) 1. For cinnamon filling: Stir together brown

sugar, 3 Tbsp. melted butter, 3 Tbsp. flour, and the cinnamon in a small bowl. Pour into a 1-qt. zip-top plastic bag. Freeze until firm enough to pipe, about 5 minutes.

2 . Meanwhile, for pancakes: Stir together milk and vinegar in a bowl; let stand until milk thickens, about 5 minutes. In another bowl, stir together white sugar, baking powder, baking soda, salt, and remaining 1 cup flour. Whisk egg, vanilla, and remaining 2 Tbsp. melted butter into milk mixture. Slowly pour milk mixture into flour mixture, whisking constantly, until batter is just moistened and evenly mixed.

(Some small lumps are fine.)

3. Snip off the corner of the zip-top bag with

cinnamon filling. Heat a griddle or skillet over medium heat and lightly coat with cooking spray. Pour ¼ cup batter into the center of griddle. Cook pancake until bubbles start to appear, 2 to 3 minutes. Pipe a spiral swirl of cinnamon filling onto the pancake.

4 . Flip and cook until other side of pancake is lightly browned, 2 to 3 minutes. Repeat with remaining ingredients, wiping griddle with a cloth and coating it with additional cooking spray between each pancake. Serve, swirl side up, topped with butter pats and drizzle with Cream Cheese Icing. armagazine.com/cinnamon-roll-pancakes QUICK PER PANCAKE: 368 CAL; 37G FAT (10G SAT); 4G PRO; 37G CARB (1G FIBER, 23G SUGARS); 477MG SODIUM

Cream Cheese Icing Stir together ¼ cup softened butter and 2 oz. softened cream cheese in a microwave-safe bowl;

microwave 40 seconds. Stir until smooth. If necessary, continue microwaving and stirring at 10-second intervals until completely melted.

Stir in ¾ cup powdered sugar and ½ tsp. vanilla extract. Makes ⅔ cup.

“I made the batter using pancake mix, then followed the recipe for the rest.

They get a nice, crispy, cinnamon sugar crust on the bottom side.

So good!”

– ANNE NORMAN HASTINGS

“Delicious! I was afraid they might be too sweet, but they were just right.

My guys loved them, and they are cinnamon roll fanatics!

Definitely a make-again recipe.”

– HRUZZO

“I give it five stars because my Italian family thought this was wonderful!

That’s a very big deal.”

– KBREEZY

“This cake is fantastic!

I food-process the chocolate chips in the filling to give it a smoother consistency.”

– LAURASCHEN

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★★★★☆ 94 REVIEWS

Have your cake and cannoli, too—minus the frying and any fiddling with fragile shells.

There’s plenty of cannoli spirit and flavor in this orange-scented, ricotta-cream-filled cake.

5 2 1/2 1/4 1/4 3/4 4 1 1/2 11/4 4 1/4 1/4 3/4 1/2

eggs, yolks and whites separated tsp. vanilla extract cup plus 1 Tbsp. white sugar tsp. cream of tartar tsp. salt cup cake flour Tbsp. Cointreau or Grand Marnier liqueur Tbsp. water cup plus 3 Tbsp. powdered sugar, plus more for sprinkling cups whole-milk ricotta cheese oz. cream cheese, softened tsp. cinnamon cup plus 1 Tbsp. miniature semisweet chocolate chips cup whipping cream cup chopped pistachio nuts

1. Preheat oven to 375°F. Grease a 10x15-inch jelly-roll pan

and line with parchment paper. Beat together egg yolks, 1 tsp. vanilla, and 1/4 cup white sugar in a large bowl with an electric mixer at high speed until very thick and lemon colored, 4 to 5 minutes.

2 . Wash and dry mixer beaters. In another large bowl, beat together egg whites, cream of tartar, and salt at high speed until soft peaks form, about 1 minute. Gradually sprinkle in 1/4 cup white sugar; continue beating until stiff peaks form, about 1 minute.

3. Gently fold egg white mixture into egg yolk mixture, a third at a time, with a rubber spatula. Sift in flour, one-third at a time, folding into egg mixture after each addition. Spread batter evenly in prepared pan.

4 . Bake until top is evenly browned and springs back when lightly touched, about 10 minutes. Meanwhile, stir together 2 Tbsp. Cointreau, the water, and remaining 1 Tbsp. sugar in a small bowl until dissolved. Sprinkle a clean cloth towel with powdered sugar.

5. When cake is done, immediately invert onto prepared towel.

Carefully peel off parchment paper and discard. Brush cake with Cointreau mixture. Roll cake with towel, jelly-roll-style, starting from a long side. Cool cake, seam side down, on wire rack until completely cool, about 1 hour.

6. Meanwhile, blend ricotta cheese, cream cheese, 1/2 cup powdered sugar, 1/2 tsp. vanilla, and the cinnamon in a food processor until smooth. Transfer filling to a bowl and stir in 1/4 cup chocolate chips. Cover and chill.

7. Gently unroll cooled cake and remove towel. Evenly spread ricotta filling over cake with an offset metal spatula almost to edges. Roll cake starting from the same long side. Place cake, seam side down, on platter.

8. Beat whipping cream and remaining 3 Tbsp. powdered sugar in a bowl with an electric mixer at medium speed until soft peaks form. Fold in remaining 2 Tbsp. Cointreau and remaining 1/2 tsp. vanilla with a rubber spatula. Frost cake with whipped cream mixture; chill at least 2 hours. Sprinkle cake with chopped pistachios and remaining 1 Tbsp. chocolate chips. (Cake can be stored, chilled and loosely covered, up to 24 hours.) armagazine.com/cannoli-cake-roll PER 1-INCH SLICE: 320 CAL; 17G FAT (9G SAT); 7G PRO; 33G CARB (1G FIBER, 21G SUGARS); 141MG SODIUM

TRENDING

HANDS-ON 25 MIN TOTAL 3 HR, 35 MIN SERVES 12 SUBMITTED BY SHIRLEYO

S we e t M a s h u p s

Cannoli Cake Roll

S we e t M a s h u p s T R E N D I N G

Choux au Craquelin (Crackled Cream Puffs) HANDS-ON 30 MIN

TOTAL 2 HR, 30 MIN

MAKES 8

SUBMITTED BY CHEF JOHN

28 REVIEWS

Draping cream puffs with a sugary, cookie-like dough before baking gives the delicate buns a crisp, crackled top that’s worthy of The Great British Baking Show.

See the step-by-step video and bake along at armagazine.com/choux-au-craquelin.

For Crackle Coating 6 Tbsp. flour ¼ cup packed brown sugar 3 Tbsp. softened unsalted butter Pinch salt For Choux Pastry ½ cup cold water ¼ cup unsalted butter Pinch salt ½ cup flour 2 eggs, at room temperature 4 oz. bittersweet or dark chocolate (60% to 70% cacao), chopped Vanilla Pastry Cream (at right) Make Crackle Coating 1. Stir together flour, brown sugar, butter, and salt in a small bowl until a soft dough forms. Put mixture between 2 sheets of wax paper; press or roll into a 6¼-inch square about ¼ inch thick. Freeze until firm.

Make Choux Pastry 2 . Bring water, butter, and salt to a simmer in a saucepan over medium heat. Stir in

flour using a wooden spoon until a smooth dough forms and pulls away from bottom of saucepan. Transfer to a bowl; let cool 10 minutes. Meanwhile, preheat oven to 450°F and line a baking sheet with parchment paper or a silicone baking mat.

3. Stir eggs into dough, 1 at a time, mixing well after each. Transfer dough to a pastry bag or a zip-top plastic bag with a corner snipped off. Pipe eight 2-inchwide mounds onto prepared baking sheet.

Smooth out tops with a dampened finger.

4 . Cut frozen crackle coating into eight 2-inch circles. Place 1 circle on each choux mound. Pat lightly to adhere.

5. Reduce oven to 350°F; bake choux until browned and fully puffed, 35 to 40 minutes. Let cool completely on baking sheet on a wire rack. (Unfilled choux can be stored, frozen, in an airtight container up to 1 month. Thaw before filling.)

6. Melt chocolate in a microwave-safe bowl 1 to 2 minutes, stirring every 15 seconds. Dip bottom of each choux bun into chocolate.

Let stand or chill until chocolate is set.

7. Put Vanilla Pastry Cream in a pastry bag fitted with a ¼-inch tip. Cut a small hole in the side of each bun. Fill with pastry cream.

Serve immediately or chill in an airtight container up to 8 hours. armagazine.com/choux-au-craquelin PER CHOUX AU CRAQUELIN: 441 CAL; 26G FAT (15G SAT); 7G PRO; 44G CARB (2G FIBER, 28G SUGARS); 168MG SODIUM

“Fantastic recipe. The outside really is crisp and caramel-sweet, contrasting nicely with the soft eggy dough and vanilla cream inside.”

– BILLIN

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FEB/MARCH 2022

2 1 ½ ¼ ½ 2

egg yolks egg cup sugar cup cornstarch tsp. kosher salt cups milk Seeds from ½ vanilla bean, or 1 tsp. vanilla extract ¼ cup cold unsalted butter, cubed 1. Beat together egg yolks, egg,

sugar, cornstarch, and salt in a bowl with an electric mixer at medium speed until very pale and slightly thickened, 2 to 3 minutes.

2 . Bring milk and vanilla just to a simmer, stirring occasionally, in a saucepan over medium-high heat.

Slowly drizzle into egg mixture, beating at low until combined.

Pour mixture back into saucepan.

3. Cook over medium heat, whisking constantly, until thick and just beginning to bubble, about 5 minutes. Remove from heat. Add butter; whisk until butter is melted and fully combined. Pour into a bowl, cover tightly with plastic wrap on the surface, and chill thoroughly, 2 to 3 hours. (Pastry cream can be stored, covered and chilled, up to 3 days.) Makes 1½ cups.

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FEB/MARCH 2022

PHOTOS: (PRODUCTS) JASON DONNELLY. (BAGELS) BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

with benefits

G o o d to G o T R E N D I N G

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CHOPPED YELLOW BELL PEPPER

+

NO TOASTER OVEN?

Toast hollowed bagel halves in a toaster. Fill with cheese and egg mixture as directed. Transfer to a microwave-safe plate and microwave on High until eggs are set, about 1 minute.

Add desired chopped herbs and sauce (if using).

CRUMBLED FETA

+ CHOPPED FRESH PARSLEY

+ HARISSA SAUCE

Cheddar & Bacon CRUMBLED COOKED BACON

+ SHREDDED CHEDDAR CHEESE

+ CHOPPED FRESH CHIVES

This all-in-one egg and bagel recipe inspired by a viral TikTok hack hollows out a bagel for a less-mess handheld breakfast. Fill with the tasty combinations you see here—or your own variations. By Caitlyn Diimig, RD

B AG E L- E G G B OAT S

Salsa Verde DICED FRESH TOMATOES

+ SHREDDED MONTEREY JACK CHEESE

+ CHOPPED FRESH CILANTRO

+ SALSA VERDE

HANDS-ON 10 MIN TOTAL 20 MIN SERVES 2 SUBMITTED BY DINEHAUS NEW RECIPE GO ONLINE TO RATE & REVIEW

Split 1 bagel and hollow out each half with a spoon, discarding excess dough or reserving for another use. Whisk together 2 eggs, 1 Tbsp. milk, and ⅛ tsp. each salt and black pepper in a small bowl. Stir in 2 Tbsp. VEGETABLES or COOKED MEAT. Add 2 Tbsp.

CHEESE, followed by half the egg mixture, to each hollowed-out bagel half. Transfer to a small foil-lined pan; toast in preheated toaster oven on the bagel setting (or in a 350°F oven) until eggs are set, about 10 minutes.

Add 2 tsp. each HERBS and SAUCE (if using). Makes 2 boats. armagazine.com/bagel-egg-boats

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To p I t O f f T R E N D I N G

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PHOTO: KELSEY HANSEN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

HUMMUS PIZZA p.63

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FEB/MARCH 2022

You’ll find something special in each of these speedy, satisfying suppers.

S K I L L E T S T E A K TACO S HANDS-ON 15 MIN TOTAL 25 MIN SERVES 8 SUBMITTED BY ARMEMBER

304 REVIEWS

Toasted tortillas make these tacos a standout. To round out (and veg up) your meal, trade stovetop rice for a quick-steamed bag of frozen riced veggies.

2 lb. top sirloin steak, cut into thin strips ½ tsp. salt ¼ tsp. black pepper ¼ tsp. cumin (optional) ¼ cup vegetable oil, plus more for searing tortillas 1 cup diced onion ¼ cup seeded and chopped jalapeño pepper (about 2 jalapeños) 16 (6-inch) corn tortillas Fresh cilantro, jalapeño slices, Oaxaca cheese, lime wedges, and/or your favorite garnishes 1. Season steak with salt, black pepper,

and cumin (if using).

2 . Heat ¼ cup oil in a large skillet over medium-high heat. Add onion and jalapeño; cook, stirring, 1 minute.

Add steak; cook, stirring occasionally, until browned and cooked through, about 5 minutes. Remove from skillet.

3. Sear each tortilla in the hot skillet with about ½ tsp. oil, turning once, until lightly browned and flexible.

Serve with steak and desired toppings. armagazine.com/skillet-steak-tacos HEALTHY

QUICK

GLUTEN-FREE

PER 2-TACO SERVING: 284 CAL; 13G FAT (3G SAT); 25G PRO; 16G CARB (2G FIBER, 1G SUGARS); 139MG SODIUM

“A note to inexperienced cooks like myself: Wear gloves when you chop the jalapeños!”

– RED100STARS

DINNER FIX

SIMPLE LEMON-HERB CHICKEN HANDS-ON 20 MIN

TOTAL 25 MIN

SERVES 4

SUBMITTED BY CAROLYN STILWELL

325 REVIEWS

Horizontally halving the chicken breasts ensures quicker, more even cooking. To make this a meal, serve with hot angel hair pasta and a leafy green salad.

PHOTOS: KELSEY HANSEN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

4 (6-oz.) boneless, skinless chicken breasts 1 tsp. dried oregano, crushed ¼ tsp. salt ¼ tsp. black pepper 2 Tbsp. olive oil 2 cloves garlic, minced 6 Tbsp. fresh lemon juice Lemon slices and snipped fresh parsley, for garnish

“Slices of this delicious chicken on top of a fresh salad are always a hit at our table for two.”

– TTV78

1. Slice chicken in half

lemon juice. Cook about 5 minutes more, until an instant-read thermometer inserted into thickest parts of chicken registers 165°F. Garnish with lemon slices and parsley.

horizontally. Rub with oregano, salt, and pepper.

2 . Heat oil in an extra-large skillet over medium heat. Add chicken; cook until browned, about 3 minutes per side.

Add garlic; cook until fragrant, about 1 minute. Drizzle with 4 Tbsp. lemon juice; cook another 3 minutes. Turn chicken over and add remaining 2 Tbsp.

armagazine.com/simplelemon-herb-chicken HEALTHY

QUICK

PER SERVING (2 CHICKEN BREAST HALVES): 294 CAL; 18G FAT (4G SAT); 29G PRO; 3G CARB (0G FIBER, 1G SUGARS); 215MG SODIUM

“I replaced the oregano and parsley with a rosemary blend, garlic powder, and crushed red pepper.

Excellent lemon flavor!”

– SPICE IT UP

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B R E A D E D A I R F RY E R PORK CHOPS HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY FRANCE C

55 REVIEWS

Cajun seasoning gives these chops a little kick, and the seasoned crouton breading gets terrifically crisp in the air fryer. For a filling supper, serve these with smashed potatoes and roasted Brussels sprouts.

4 (1-inch-thick) boneless, center-cut pork chops (1½ to 1¾ lb.)

2 tsp. salt-free Cajun seasoning ¼ tsp. salt ¼ tsp. black pepper 2 cups seasoned croutons 1 egg 1. Preheat air fryer to 400°F. Sprinkle

“I used thicker-cut (1½-inch-thick) chops and found that cooking them 11 minutes per side was necessary.”

– MIKE

“Crushing the croutons seemed a bit labor intensive, so I used panko bread crumbs combined with ¼ cup Parmesan and 1 tsp. garlic powder.”

– ROSEMARIE YANDOLI-SMITH

chops all over with Cajun seasoning, salt, and pepper.

2 . Pulse croutons in a small food processor until a fine consistency.

(Or put them in a zip-top plastic bag and crush with a rolling pin.) Transfer crumbs to a shallow dish. In another shallow dish, lightly beat egg. Dip pork chops into egg, letting excess drip off, then dredge in croutons. Lightly coat chops with cooking spray.

3. Coat air fryer basket with cooking spray. Working in batches as needed to avoid overcrowding, arrange chops in a single layer.

4 . Cook 5 minutes. Turn chops over and cook 4 to 5 minutes more, until an instant-read thermometer inserted into thickest parts registers 145°F. armagazine.com/breaded-airfryer-pork-chops HEALTHY

QUICK

PER CHOP: 287 CAL; 9G FAT (3G SAT); 38G PRO; 13G CARB (1G FIBER, 1G SUGARS); 554MG SODIUM

HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY PAM

1,144 REVIEWS 4 15 1 ¼ ¼ 1½ 1 1

Tbsp. butter buttery round crackers, crushed lb. thick-cut cod, cut into quarters tsp. black pepper cup dry white wine Tbsp. fresh lemon juice Tbsp. sliced green onion lemon, cut into wedges

The crackers add to the buttery flavor of this easy-to-cook cod.

You can serve it with rice and a fresh spinach salad with cucumbers and a dill vinaigrette.

1. Preheat oven to 400°F. 2 . Microwave 2 Tbsp. butter in a bowl until

melted, about 30 seconds. Stir in crushed crackers. Melt remaining 2 Tbsp. butter in a 7x11-inch baking dish in oven, 1 to 3 minutes.

Add cod; turn to coat. Sprinkle with pepper.

3. Bake 10 minutes. Turn fish over and drizzle with wine and lemon juice; top with cracker mixture. Bake 10 minutes more, until fish is opaque, flakes easily with a fork, and an instant-read thermometer inserted into thickest parts registers 145°F. 4. Transfer fish to a platter. Scatter with green onion. Serve with lemon wedges. armagazine.com/perfect-10-baked-cod QUICK PER PIECE: 275 CAL; 15G FAT (8G SAT); 22G PRO; 12G CARB (2G FIBER, 2G SUGARS); 263MG SODIUM

HUMMUS PIZZA

(photo on page 59)

HANDS-ON 15 MIN TOTAL 25 MIN SERVES 8 SUBMITTED BY POODLEMOLUC

“I put the cod in a buttered baking dish, sprinkled it with a little lemon pepper, patted the crumbs on top, and gave it a little squirt of lemon juice.

Then I popped it in the oven for 20 minutes.

Perfection!”

– HOLLY

266 REVIEWS

Not just a dip, creamy hummus is great on pizza crust, and fresh veggies make this a light vegetarian meal. For a side dish, try tabbouleh.

1 (11- to 13.8-oz.) can refrigerated pizza crust dough 1 cup hummus (8 oz.)

1½ cups any color chopped bell pepper rings 1 cup broccoli florets 1 Roma tomato, sliced ½ cup sliced red onion 2 cups shredded Monterey Jack cheese 1. Preheat oven to 475°F. Coat a 12-inch pizza

pan or baking sheet with cooking spray.

2 . Roll out pizza crust dough in prepared pan. Prick all over with a fork; bake 6 minutes.

Spread hummus over hot crust. Arrange bell pepper, broccoli, tomato, and red onion over hummus. Sprinkle with cheese.

3. Bake until crust is golden brown and cheese is melted, 8 to 10 minutes.

Cut into 8 slices. armagazine.com/hummus-pizza HEALTHY

QUICK

VEGETARIAN

PER SLICE: 269 CAL; 12G FAT (6G SAT); 12G PRO; 27G CARB (3G FIBER, 2G SUGARS); 458MG SODIUM

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We e k n i g h t Wi n n e r s D I N N E R F I X

P E R F E C T 1 0 B A K E D CO D

What makes a casserole special, from top to bottom? Here’s how to make yours more craveable, one lovely layer at a time.

“I added broccoli, minced garlic, and some white pepper to give it a kick. Yummy!”

– CLAIREANDDAN

“I used homemade mushroom soup and fresh mushrooms instead of canned. Slightly healthier and just as delicious!”

– COOKINGWITHLOVE

DINNER FIX

PORK AND WILD RICE CASSEROLE HANDS-ON 25 MIN TOTAL 2 HR SERVES 8 SUBMITTED BY KATHLEEN

26 REVIEWS 2 3½ ½ 2 4 1 ½ 1 1 1 1 ¼ ¾ ¾

cups uncooked wild rice cups half-and-half cup flour lb. bulk Italian sausage slices bacon, cut into ½-inch pieces cup chopped onion cup chopped celery (4-oz.) can sliced mushrooms, drained and liquid reserved (10.5-oz.) can condensed cream of mushroom soup cup sliced almonds (2-oz.) jar diced or sliced pimiento, drained (optional), plus more for garnish cup chopped fresh parsley, plus more for garnish tsp. kosher salt tsp. black pepper Fresh celery leaves, for garnish

1. Cook wild rice according to package

directions in a 5- to 6-qt. pot or Dutch oven. Drain any excess liquid.

2 . Meanwhile, preheat oven to 350°F. Lightly grease a 3-qt. baking dish. Whisk together 1 cup half-and-half and the flour in a bowl until smooth.

3. Cook sausage in a large skillet over medium heat until evenly browned, about 5 minutes. Drain, then transfer to pot with rice. Return skillet to medium heat and add bacon; cook until crisp.

Reserving drippings in skillet, transfer bacon to paper towels to drain.

4 . Stir onion and celery into skillet; cook over medium heat until tender, about 4 minutes. Stir in flour mixture, remaining 2½ cups half-and-half, and the mushroom liquid. Cook, stirring, over medium heat until thickened, about 5 minutes. Stir onion mixture, soup, bacon, mushrooms, almonds, pimiento (if using), parsley, salt, and pepper into pot with sausage and rice.

Transfer to prepared baking dish.

5. Bake, covered, until hot and bubbly, about 40 minutes. Garnish with chopped parsley and celery leaves.

what makes it special

Top-quality wild rice, with its nutty flavor and enjoyable bite, takes this casserole favorite to a higher plane. Lightly spiced Italian pork sausage, crisp bacon with its drippings, and a creamy sauce tie it all together.

BY DOUG CRICHTON PHOTOS BRIE PASSANO

armagazine.com/pork-andwild-rice-casserole

FOOD STYLING LAUREN McANELLY

PER 1¼ CUPS: 674 CAL; 39G FAT (14G SAT); 36G PRO; 49G CARB (5G FIBER, 7G SUGARS); 1,340MG SODIUM

PROP STYLING SUE MITCHELL

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FEB/MARCH 2022

EGGPLANT MOUSSAKA HANDS-ON 45 MIN TOTAL 3 HR SERVES 8 SUBMITTED BY MARINA

4 REVIEWS For Béchamel Sauce ½ cup butter 6 Tbsp. flour 4 cups whole milk, warmed ¾ tsp. kosher salt 3 egg yolks, beaten For Meat Sauce 1 Tbsp. olive oil ½ cup grated onion 3 cloves garlic, finely chopped 1½ lb. lean ground beef ¾ tsp. ground allspice ¾ tsp. sugar ¾ tsp. kosher salt ¾ tsp. black pepper, plus more for garnish ¼ tsp. cinnamon 1 (15-oz.) can tomato sauce ¼ cup chopped fresh parsley, plus more for garnish 1 egg white, lightly beaten For Eggplant 3 lb. eggplant, sliced lengthwise into ½-inch-thick pieces [Can’t find fresh eggplant? Substitute three 14-oz. pkg. frozen grilled eggplant slices, prepared according to package directions.]

“I grilled the oiled eggplant slices and browned the ground beef in the microwave, then added the tomato sauce and spices.”

– JUDY MARTIN

1 tsp. kosher salt 1 Tbsp. olive oil 1½ cups grated Parmesan cheese Make Béchamel Sauce 1. Melt butter in a large saucepan over medium heat. Whisk in flour until a smooth paste forms. Lower heat and gradually pour in warmed milk, whisking constantly until sauce thickens, about 4 minutes. Stir in salt. Remove from heat and let cool, stirring occasionally, about 30 minutes.

Whisk in egg yolks.

Meanwhile, Make Meat Sauce 2 . Heat oil in a large skillet over medium heat. Add onion; cook until soft, about 4 minutes. Add garlic; cook 1 minute more.

Increase heat to medium-high and add ground beef. Cook, stirring, until browned and crumbly, about 5 minutes. Stir in allspice, sugar, salt, pepper, and cinnamon.

3. Stir in tomato sauce and bring to a simmer. Cook, uncovered, until excess liquid has evaporated and mixture appears very thick, about 30 minutes. Stir in parsley and remove from heat. Let cool 15 minutes. Stir in egg white.

Prepare Eggplant 4 . Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.

5. Arrange eggplant slices on a double layer of paper towels. Sprinkle both sides with salt.

Let stand 30 minutes, until liquid beads on surface. Pat dry with paper towels, wiping off any excess salt.

6. Arrange eggplant on prepared baking sheets and brush with oil. Roast until tender and just golden, about 30 minutes.

7. Reduce oven to 375°F. Grease a 3-qt. baking dish. Arrange half the eggplant slices in dish. Top with meat sauce and one-third of the Parmesan. Cover with remaining eggplant and sprinkle on another one-third of the Parmesan. Pour béchamel sauce over the top and sprinkle with remaining Parmesan.

8. Bake until set and golden, 45 minutes to 1 hour. Let stand 10 to 15 minutes before slicing and serving. Garnish with pepper and chopped parsley. armagazine.com/eggplant-moussaka HIDDEN GEM PER 1½ CUPS: 572 CAL; 38G FAT (18G SAT); 29G PRO; 30G CARB (7G FIBER, 16G SUGARS); 963MG SODIUM

what makes it special

A rich, thick meat sauce, spiced with allspice and a hint of cinnamon, plus a creamy béchamel sauce, make this a standout. The fresh eggplant and three layers of Parmesan don’t hurt, either!

N ex t - L eve l C a s s e ro l e s D I N N E R F I X

P U F F PA S T RY C H I C K E N A N D LE E K C A S S E R O L E HANDS-ON 30 MIN TOTAL 1 HR, 35 MIN SERVES 8 SUBMITTED BY ANALYTICALBLONDE

1 REVIEW 1 lb. boneless, skinless chicken thighs 1 large leek (white and light green parts only), halved lengthwise, thoroughly rinsed, and sliced crosswise 1 cup chopped carrot 1 cup chopped celery 1 cup frozen peas 2 Tbsp. chopped fresh parsley 2 Tbsp. minced shallot 1 Tbsp. minced garlic 1½ tsp. kosher salt 1 to 2 tsp. dried tarragon 1 tsp. dried basil 1 tsp. black pepper 2 bay leaves 2½ cups milk ¼ cup butter 3 Tbsp. flour ½ cup whipping cream 1½ tsp. Dijon mustard 1 (17.5-oz.) pkg. frozen puff pastry, thawed (2 sheets) 1 egg, beaten Fresh basil leaves, for garnish 1. Preheat oven to 350°F. Grease

a 9x13-inch baking dish.

2 . Put chicken, leek, carrot, celery, peas, parsley, shallot, garlic, salt, tarragon, dried basil, pepper, and bay leaves into a large pot. Stir in milk. Bring to a simmer over medium heat. Reduce heat to mediumlow and simmer, covered, 15 minutes.

Remove from heat and let cool slightly.

Strain liquid into a bowl. Put chicken and vegetables into 2 separate bowls, discarding bay leaves. Tear chicken into chunks when cool enough to handle.

3. Melt butter in pot over medium heat.

Sprinkle in flour, whisking to break up any lumps. Cook, whisking constantly, until thickened and golden. Gradually whisk in strained milk until well blended. Whisk in cream and mustard, then stir in chicken and vegetables. Remove from heat and let cool slightly, about 5 minutes.

4 . Pour chicken mixture into prepared baking dish. Unfold puff pastry and cover casserole, overlapping the 2 pastry sheets.

Brush with beaten egg and cut several slits for venting. Bake until golden, 50 to 55 minutes. Garnish with basil leaves.

what makes it special

The stars of this dish are the sweet, tender leek inside and the crisp, buttery puff pastry on top. It’s less a casserole and more one big, delicious potpie.

armagazine.com/puff-pastry-chickenand-leek-casserole HIDDEN GEM PER 3½x4-INCH SLICE: 474 CAL; 31G FAT (17G SAT); 15G PRO; 38G CARB (3G FIBER, 8G SUGARS); 584MG SODIUM

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what makes it special

CHEF JOHN’S TUNA NOODLE CASSEROLE

Crisp potato chips give this casserole a satisfying crunch, and jalapeño-flavored ones supply added kick. The noodles, which go in slightly undercooked, retain their texture. And oil-packed tuna and sharp white cheddar keep it rich without the usual can of cream of mushroom soup.

HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY CHEF JOHN

“I used white wine in place of some of the milk, and it added a really nice bit of acidity.”

64 REVIEWS 3 ½ 3 4 1 1 ½ 1 2 1 1 ½

1½

Tbsp. unsalted butter cup finely chopped onion Tbsp. flour cups cold milk cup shredded sharp white cheddar cheese (4 oz.) tsp. kosher salt tsp. black pepper (12-oz.) pkg. wide egg noodles (5-oz.) cans tuna packed in olive oil, drained and crumbled cup frozen peas, thawed and drained tsp. Worcestershire sauce Pinch cayenne pepper cup grated ParmigianoReggiano cheese cups coarsely crushed wavy potato chips or jalapeño-flavored kettle chips (2 oz.)

– DOUGHGIRL8

1. Preheat oven to 375°F. Lightly grease

a 9x13-inch baking dish.

2 . Melt butter in a saucepan over medium heat. Add onion; cook until softened and translucent, 3 to 4 minutes. Stir in flour; cook, whisking constantly, 1 minute. Gradually whisk in milk until combined. Increase heat to medium-high; cook, whisking constantly, until sauce thickens and comes to a simmer. Remove from heat, whisk in white cheddar, salt, and black pepper.

3. Cook noodles 1 minute less than package directions. Drain, transfer to a large bowl, and stir in sauce, tuna, peas, Worcestershire, and cayenne. Pour into prepared dish and sprinkle with Parmigiano-Reggiano and chips.

4 . Bake until browned and bubbly, about 30 minutes. Let stand 10 minutes.

If desired, serve with salad greens. armagazine.com/cj-tuna-noodle-casserole PER 1¼ CUPS: 485 CAL; 23G FAT (10G SAT); 24G PRO; 46G CARB (3G FIBER, 9G SUGARS); 541MG SODIUM

“It was awesome to make this from scratch, and I got a standing ovation from my husband and kids. Best. Tuna.

Casserole. Ever.”

– KATIE PARK

N ex t - L eve l C a s s e ro l e s D I N N E R F I X

what makes it special

A shortcut blender sauce with a bit of basil and red wine keeps this freshtasting. Gluten-free polenta and zucchini make for toothsome layers, and Pecorino Romano adds a sharp, earthy edge.

I TA L I A N - S T Y L E P O L E N TA C A S S E R O L E HANDS-ON 20 MIN

TOTAL 1 HR, 5 MIN

SERVES 6

SUBMITTED BY KIM’S COOKING NOW!

1 REVIEW 1 (14.5-oz.) can diced tomatoes, drained ¼ cup chopped fresh basil, plus whole leaves for garnish 2 cloves garlic 1 Tbsp. dry red wine ⅛ tsp. plus ½ tsp. salt 2¾ cups water ¾ cup quick-cooking polenta 1 cup grated Pecorino Romano cheese 2 Tbsp. butter 2 cups very thinly sliced zucchini 1½ cups finely shredded Italian-style cheese

1. Preheat oven to 350°F.

Grease a 7x11-inch baking dish.

2 . For sauce, purée drained tomatoes, basil, garlic, red wine, and ⅛ tsp. salt in a blender or food processor.

3. Bring the water and remaining ½ tsp. salt to a boil in a saucepan over medium-high heat. Slowly stir in polenta, whisking constantly and breaking up any lumps.

Return to a boil. Reduce heat to low. Cook, stirring occasionally until thickened, about 5 minutes.

Remove from heat and stir in Pecorino Romano and butter.

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4 . Pour half the polenta into

prepared baking dish. Arrange half the zucchini slices in a single layer, overlapping slightly. Top with half the sauce, then sprinkle with half the Italian-style cheese.

Repeat layers, then cover with foil.

5. Bake 30 minutes. Uncover and continue baking until cheese is lightly browned, about 10 minutes more. Let stand 5 minutes. Garnish with basil leaves. armagazine.com/italian-stylepolenta-casserole HIDDEN GEM

GLUTEN-FREE

PER ⅔ CUP: 277 CAL; 15G FAT (9G SAT); 14G PRO; 22G CARB (2G FIBER, 3G SUGARS); 890MG SODIUM

FEB/MARCH 2022

GET 30 MORE

casserole recipes you’ll want to make.

Just hover your phone’s camera here to check them out. (No app download needed!)

DINNER FIX

Slice a 1½-lb. cauliflower head into ¾-inch-thick steaks.

Heat an extra-large skillet over medium-high heat and spray with cooking spray. Working in batches, add cauliflower, reduce heat to medium, and cook until browned and lightly charred, about 5 minutes. Flip and add 2 Tbsp. water; cook, covered tightly, until fork-tender, 5 to 7 minutes. Season with ¼ tsp. salt and ⅛ tsp. black pepper.

For gremolata, stir together ¼ cup chopped parsley, 2 Tbsp. extra-virgin olive oil, 1 tsp. lemon zest, 1 Tbsp. lemon juice, 2 minced garlic cloves, and ⅛ tsp. each salt and pepper.

Serve with steaks. Serves 4.

PHOTO: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

sides

SIMPLE

Cauliflower Steaks with Gremolata

Bust out of a cool-weather cooking rut and wake up any meal with these veggie sides.

By Virginia Willis

Winter Greens with Chipotle Broth

Roasted Delicata Squash Rings Preheat oven to 350°F. Trim both ends from a 1-lb. delicata squash. Slice squash crosswise into ⅛-inch-thick rings, keeping seeds as intact as possible. Arrange rings (with seeds) in a single layer on a parchment paper-lined baking sheet. Coat with cooking spray. Sprinkle with ½ tsp. each cumin and coriander, plus ¼ tsp. black pepper.

Roast 20 minutes. Flip rings; continue baking until tender and browned, about 20 minutes more. Sprinkle with ¼ tsp. flaky salt and garnish with sage leaves. Serves 4.

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Combine 2 cups low-sodium vegetable broth or water, 1 cup chopped onion, 1 finely chopped garlic clove, 1 chipotle pepper, 1 Tbsp. adobo sauce, and ¼ tsp. each salt and black pepper in a large skillet. Bring to a boil over medium-high heat. Reduce heat to medium; simmer until onion is soft and translucent, about 5 minutes.

Stir in 8 cups chopped kale or collard greens (about 8 oz.).

Cook, covered tightly and stirring occasionally, until just tender, 8 to 10 minutes. Season with salt, black pepper, and crushed red pepper to taste. Serves 4.

FEB/MARCH 2022

VEGAN GENERAL TSOÕS CHICKÕN HANDS-ON 15 MIN TOTAL 25 MIN SERVES 6 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW

This saucy takeout staple gets a vegan makeover. Plant-based nuggets cut cooking time, so dinner’s done in 25 minutes.

By Caitlyn Diimig, RD

PHOTO: BRIE PASSANO; FOOD STYLING: LAUREN M C ANELLY; PROP STYLING: SUE MITCHELL

We adapted ChefDaddy’s chicken recipe to make it vegan using store-bought plant-based nuggets.

2 (9- to 10.6-oz.) pkg. frozen meatless chicken nuggets, such as MorningStar Farms brand 1 Tbsp. peanut oil 2 green onions, chopped (white and green parts separated) 6 whole dried red chiles or ½ tsp. crushed red pepper 1 clove garlic, minced 1 strip orange zest ½ cup sugar ¼ cup less-sodium soy sauce 3 Tbsp. low-sodium vegetable broth 1 Tbsp. rice vinegar 2 tsp. sesame oil ½ tsp. ground ginger ¼ cup water 2 tsp. cornstarch 3 cups hot cooked brown rice 3 cups steamed broccoli Toasted sesame seeds 1. Cook nuggets according to

package directions; keep warm.

2 . Meanwhile, heat peanut oil in a wok or large skillet over high heat.

Stir in white parts of green onions, the chiles, garlic, and orange zest.

Cook, stirring, until chiles and garlic are fragrant, 1 to 2 minutes.

3. Add sugar, soy sauce, broth, vinegar, sesame oil, and ginger to wok. Bring to a boil and cook until sauce is slightly thickened, about 3 minutes.

4 . Whisk together water and cornstarch in a small bowl; stir into sauce. Return to a boil and cook until thickened, about 1 minute. Remove and discard orange zest.

5. Stir nuggets into sauce to coat.

Reduce heat to low; cook, stirring frequently, until nuggets are heated through, 2 to 3 minutes. Serve nugget mixture over rice with broccoli. Sprinkle with sesame seeds and green parts of green onions. armagazine.com/vegan-generaltsos-chikn HEALTHY QUICK

VEGAN

PER SERVING (⅔ CUP NUGGETS, ½ CUP RICE, AND ½ CUP BROCCOLI): 446 CAL; 14G FAT (2G SAT); 17G PRO; 67G CARB (7G FIBER, 21G SUGARS); 908MG SODIUM

Make it kid-friendly!

Omit the chiles and serve crushed red pepper on the side.

veg up!

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FEB/MARCH 2022

DINNER FIX

chile pastes

1. HARISSA

PA N T RY POWER

This vibrant sauce has a smoky flavor and varying heat, depending on which peppers and chiles it’s made from. Some versions are more sweet, citrusy, or garlicky. Ways to use it: • Harissa Roasted Vegetables Add a dab of harissa to melted butter or oil and use to dress your favorite roasted veggies: carrots with maple syrup, green beans with toasted almonds, or sweet potatoes with hazelnuts and cilantro.

• Halloumi-Harissa Toast Spread a little harissa on buttered toast. Top with pan-fried slices of Halloumi cheese, tomato slices, and honey.

• Harissa Eggs Add a dab to poached, scrambled, or fried eggs. Or stir some into the filling in deviled eggs.

So, you bought chile paste for a recipe and don’t know what to do with the rest of the jar or tube?

We’re here to help!

1

2

2. SAMBAL OELEK

Sambal oelek (sam-bal oh-lek) has crushed hot chile peppers, vinegar, and little else, giving it a pure pepper flavor and a satisfying level of spice.

• Charred Spicy Broccoli Cut broccoli into big florets with flat sides.

Toss with peanut oil in a bowl and sprinkle with salt. Arrange on a baking sheet, flat sides down, and bake in a 500°F oven 5 to 8 minutes. Toss with a mixture of sambal oelek, soy sauce, sesame oil, and toasted sesame seeds.

• Fresh chile substitute Don’t have a jalapeño or serrano? Substitute a spoonful of sambal oelek.

3. GOCHUJANG

Pronounced “GOH-choo-gah-roo,” this favored Korean fermented condiment is made from red chiles, soybeans, and glutinous rice. Its smooth texture makes it easy to stir into many dishes.

• Jammin’ Peanut Butter Sandwich Stir a little gochujang into peanut butter. Spread onto bread. Top with sliced cucumber and fresh cilantro.

• Pub Fries with Spicy Mayo Whisk a little gochujang into mayonnaise.

Use as a dip for fries or veggie tots topped with melted cheddar, kimchi, and green onions. Serve with a squeeze of lime.

• Sticky Wing Sauce Stir together ¼ cup water, 3 Tbsp. pure maple syrup, 2 Tbsp. each gochujang and soy sauce, and 1 Tbsp. rice vinegar and simmer until smooth and glossy, 2 to 3 minutes. Toss cooked chicken wings in sauce and sprinkle with toasted sesame seeds and sliced green onion.

3

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ideas for unexpected ways to use spicy chile pastes. Just hover your phone’s camera here. (No app needed!)

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FEB/MARCH 2022

Simple Lemon-Herb Chicken p.61

Cauliflower Steaks with Gremolata p.70

Air Fryer Soy-Ginger Shishito Peppers p.97

Menu #2

or Lynne’s Linguine con Pesto di Pistacchi p.45

Roasted Delicata Squash Rings p.70

Charred Spicy Broccoli p.72

Menu #3

Wine Pick: Vietti Roero Arneis or similar medium-bodied, acidic Italian white wine

or Breaded Air Fryer Pork Chops p.62

Winter Greens with Chipotle Broth p.70

Harissa Roasted Vegetables p.72

Menu #4

Beer Pick: Reissdorf Kölsch or similar lightly fruity ale

or Skillet Steak Tacos p.60

Som Tam Malakor (Green Papaya Salad) p.34

Sweet Potato Pub Fries with Spicy Mayo p.72

Wine Pick: Finca Parera Fosc red blend or similar chillable light red wine

Menu #5

BEVERAGE PAIRINGS: KARLA WALSH. CHILE PASTES PHOTO: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

Wine Pick: Justin Sauvignon Blanc or similar crisp, citrusy white wine

or Chef John’s Tuna Noodle Casserole p.68

fresh salad greens with your favorite dressing

Cheesecake-Stuffed Chocolate Chip Cookies p.50

Beer Pick: Leinenkugel’s Honey Weiss or other lightly sweet and citrusy beer

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FEB/MARCH 2022

What’s for dinner tonight?

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We’ve paired main dishes with easy sides, dessert ideas, and tasty wine and beer options— so all you have to do is plug and play.

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PHOTO: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

BRIGHT IDEAS

FOOD FOR THOUGHT

RECIPE MAKEOVERS

BLACK BEAN CHIPOTLE DIP p.76

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75

FEB/MARCH 2022

B r i g h t I d e a s G O O D F O R YO U

Pinto Jalapeño Dip PINTO BEANS

+ GREEN ONION

+ +

Black Bean Chipotle Dip

JALAPEÑO

BLACK BEANS

LIME JUICE

+ CILANTRO

+ ORANGE JUICE

+ CHIPOTLE IN ADOBO SAUCE

For a healthy party appetizer that’s ready in 10 minutes, grab your favorite can of beans. Each of the dip variations here clocks in at 130 calories or less and roughly 200 milligrams sodium per 3 tablespoons. By Caitlyn Diimig, RD

Cannellini Peperoncini Dip CANNELLINI BEANS

+

BEAN DIP FORMULA

PARSLEY

HANDS-ON 10 MIN TOTAL 10 MIN SERVES 10 SUBMITTED BY MSJESS

+

★★★★☆ 102 REVIEWS

LEMON JUICE

+

We love msjess’s White Bean Dip recipe so much, we used it as inspiration for this formula. Serve this with your favorite vegetable dippers.

PEPERONCINI

Combine 2 (15-oz.) cans BEANS, rinsed and drained; 1/3 cup chopped fresh HERB; 1/3 cup olive oil; 1/4 cup fresh CITRUS JUICE; 3 cloves minced garlic; 1 Tbsp. minced HEAT; and 1/8 tsp. black pepper in a food processor. Process until smooth or to desired consistency.

Makes 21/3 cups. armagazine.com/bean-dip-formula

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FEB/MARCH 2022

PHOTO: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

GOOD

For adults with moderate to severe rheumatoid arthritis (RA) or psoriatic arthritis (PsA)

Does joint pain keep you from being you?

ENBREL can help relieve joint pain and help stop permanent joint damage; plus, Enbrel helps get skin clearer in psoriatic arthritis to help you get back to your Results may vary.

Visit Enbrel.com and use the joint damage simulator to see the joint damage that can happen.

Prescription Enbrel® (etanercept) is taken (given) by injection.

Indication ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with moderately to severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or used alone.

IMPORTANT SAFETY INFORMATION What is the most important information I should know about ENBREL? ENBREL is a medicine that affects your immune system. ENBREL can lower the ability of your immune system to fight infections. Serious infections have happened in patients taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses, fungi, or bacteria that have spread throughout the body. Some patients have died from these infections. Your healthcare provider should test you for TB before you take ENBREL and monitor you closely for TB before, during, and after ENBREL treatment, even if you have tested negative for TB. There have been some cases of unusual cancers, some resulting in death, reported in children and teenage patients who started using tumor necrosis factor (TNF) blockers before 18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including ENBREL, the chances of getting lymphoma or other cancers may increase. Patients with RA may be more likely to get lymphoma.

Before starting ENBREL, tell your healthcare provider if you: • Have any existing medical conditions • Are taking any medicines, including herbals • Think you have, are being treated for, have signs of, or are prone to infection.

You should not start taking ENBREL if you have any kind of infection, unless your healthcare provider says it is okay • Have any open cuts or sores • Have diabetes, HIV, or a weak immune system • Have TB or have been in close contact with someone who has had TB • Were born in, lived in, or traveled to countries where there is more risk for getting TB. Ask your healthcare provider if you are not sure • Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds of fungal infections, such as histoplasmosis. These infections may develop or become more severe if you take ENBREL. If you don’t know if these infections are common in the areas you’ve been to, ask your healthcare provider

• Have or have had hepatitis B • Have or have had heart failure • Develop symptoms such as persistent fever, bruising, bleeding, or paleness while taking ENBREL • Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan® (cyclophosphamide) • Are taking anti-diabetic medicines • Have, have had, or develop a serious nervous disorder, seizures, any numbness or tingling, or a disease that affects your nervous system such as multiple sclerosis or Guillain-Barré syndrome • Are scheduled to have surgery • Have recently received or are scheduled for any vaccines. All vaccines should be brought up-to-date before starting ENBREL. Patients taking ENBREL should not receive live vaccines.

• Are allergic to rubber or latex • Are pregnant, planning to become pregnant, or breastfeeding • Have been around someone with chicken pox What are the possible side effects of ENBREL? ENBREL can cause serious side effects including: New infections or worsening of infections you already have; hepatitis B can become active if you already have had it; nervous system problems, such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new or worsening psoriasis; allergic reactions; autoimmune reactions, including a lupus-like syndrome and autoimmune hepatitis.

Common side effects include: Injection site reactions, upper respiratory infections (sinus infections) These are not all the side effects with ENBREL. Tell your healthcare provider about any side effect that bothers you or does not go away.

If you have any questions about this information, be sure to discuss them with your healthcare provider. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

Please see accompanying Medication Guide on the next page.

Ask your rheumatologist.

Call 1-888-4ENBREL for more information. ©2020 Amgen Inc., Thousand Oaks, CA 91320 All rights reserved. USA-916-82087 10/20

Brief Summary of Medication Guide Enbrel® (en-brel) (etanercept) injection, for subcutaneous use Read the Medication Guide that comes with Enbrel before you start using it and each time you get a refill. There may be new information. This Medication Guide does not take the place of talking with your healthcare provider about your medical condition or treatment. It is important to remain under your healthcare provider’s care while using Enbrel.

Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker that affects your immune system.

What is the most important information I should know about Enbrel?

Enbrel may cause serious side effects, including: 1. Risk of Infection 2. Risk of Cancer 1. Risk of infection Enbrel can lower the ability of your immune system to fight infections.

Some people have serious infections while taking Enbrel. These infections include tuberculosis (TB), and infections caused by viruses, fungi, or bacteria that spread throughout their body. Some people have died from these infections.

• Your healthcare provider should test you for TB before starting Enbrel.

• Your healthcare provider should monitor you closely for symptoms of TB during treatment with Enbrel even if you tested negative for TB. • Your healthcare provider should check you for symptoms of any type of infection before, during, and after your treatment with Enbrel.

You should not start taking Enbrel if you have any kind of infection unless your healthcare provider says it is okay.

2. Risk of cancer • There have been cases of unusual cancers, some resulting in death, in children and teenage patients who started using TNF-blocking agents at less than 18 years of age.

• For children, teenagers, and adults taking TNF-blocker medicines, including Enbrel, the chances of getting lymphoma or other cancers may increase.

• People with rheumatoid arthritis, especially those with very active disease, may be more likely to get lymphoma.

Before starting Enbrel, be sure to talk to your healthcare provider: Enbrel may not be right for you. Before starting Enbrel, tell your healthcare provider about all of your medical conditions, including: Infections. Tell your healthcare provider if you: • have an infection. See “What is the most important information I should know about Enbrel?”

• are being treated for an infection.

• think you have an infection.

• have symptoms of an infection such as fever, sweats or chills, cough or flu-like symptoms, shortness of breath, blood in your phlegm, weight loss, muscle aches, warm, red or painful areas on your skin, sores on your body, diarrhea or stomach pain, burning when you urinate or urinating more often than normal, and feel very tired.

• have any open cuts on your body.

• get a lot of infections or have infections that keep coming back.

• have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections.

• have TB, or have been in close contact with someone with TB. • were born in, lived in, or traveled to countries where there is a risk for getting TB. Ask your healthcare provider if you are not sure.

• live, have lived in, or traveled to certain parts of the country (such as the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, blastomycosis). These infections may happen or become more severe if you use Enbrel. Ask your healthcare provider if you do not know if you live or have lived in an area where these infections are common.

• have or have had hepatitis B. Also, before starting Enbrel, tell your healthcare provider: • About all the medicines you take including prescription and overthe-counter medicines, vitamins and herbal supplements including: o Orencia (abatacept) or Kineret (anakinra). You have a higher chance for serious infections when taking Enbrel with Orencia or Kineret. o Cyclophosphamide (Cytoxan). You may have a higher chance for getting certain cancers when taking Enbrel with cyclophosphamide. o Anti-diabetic medicines. If you have diabetes and are taking medication to control your diabetes, your healthcare provider may decide you need less anti-diabetic medicine while taking Enbrel.

Keep a list of all your medications with you to show your healthcare provider and pharmacist each time you get a new medicine. Ask your healthcare provider if you are not sure if your medicine is one listed above.

Other important medical information you should tell your healthcare provider before starting Enbrel, includes if you: • have or had a nervous system problem such as multiple sclerosis or Guillain-Barré syndrome.

• have or had heart failure.

• are scheduled to have surgery.

• have recently received or are scheduled to receive a vaccine. o All vaccines should be brought up-to-date before starting Enbrel. o People taking Enbrel should not receive live vaccines. o Ask your healthcare provider if you are not sure if you received a live vaccine.

• are allergic to rubber or latex.

o The needle covers on the single-dose prefilled syringes, the needle

Enbrel® (en-brel) (etanercept) for injection, for subcutaneous use

covers within the white caps on the single-dose prefilled SureClick autoinjectors, and within the purple caps of the Enbrel Mini cartridges contain dry natural rubber.

• have been around someone with varicella zoster (chicken pox).

• are pregnant or plan to become pregnant. It is not known if Enbrel will harm your unborn baby. If you took Enbrel during pregnancy, talk to your healthcare provider prior to administration of live vaccines to your infant.

• are breastfeeding or plan to breastfeed. Enbrel can pass into breast milk. Talk to your healthcare provider about the best way to feed your baby while taking Enbrel.

See the section “What are the possible side effects of Enbrel?” below for more information.

What is Enbrel?

Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker.

Enbrel is used to treat: • moderately to severely active rheumatoid arthritis (RA). Enbrel can be used alone or with a medicine called methotrexate.

• moderately to severely active polyarticular juvenile idiopathic arthritis (JIA) in children ages 2 years and older.

• psoriatic arthritis (PsA). Enbrel can be used alone or with methotrexate.

• ankylosing spondylitis (AS).

• chronic moderate to severe plaque psoriasis (PsO) in children 4 years and older and adults who may benefit from taking injections or pills (systemic therapy) or phototherapy (ultraviolet light).

You may continue to use other medicines that help treat your condition while taking Enbrel, such as nonsteroidal anti-inflammatory drugs (NSAIDs) and prescription steroids, as recommended by your healthcare provider.

Enbrel can help reduce joint damage and the signs and symptoms of the above-mentioned diseases. People with these diseases have too much of a protein called tumor necrosis factor (TNF), which is made by your immune system. Enbrel can reduce the effect of TNF in the body and block the damage that too much TNF can cause, but it can also lower the ability of your immune system to fight infections. See “What is the most important information I should know about Enbrel?” and “What are the possible side effects of Enbrel?”

Who should not use Enbrel?

Do not use Enbrel if you: • have an infection that has spread through your body (sepsis).

How should I use Enbrel?

• Enbrel is given as an injection under the skin (subcutaneous or SC).

• If your healthcare provider decides that you or a caregiver can give the injections of Enbrel at home, you or your caregiver should receive training on the right way to prepare and inject Enbrel. Do not try to inject Enbrel until you have been shown the right way by your healthcare provider or nurse.

• Enbrel is available in the forms listed below. Your healthcare provider will prescribe the type that is best for you. o Single-dose Prefilled Syringe o Single-dose Prefilled SureClick Autoinjector o Single-dose Vial o Multiple-dose Vial o Enbrel Mini single-dose cartridge for use with the AutoTouch reusable autoinjector • See the detailed “Instructions for Use” with this Medication Guide for instructions about the right way to store, prepare, and give your Enbrel injections at home.

• Your healthcare provider will tell you how often you should use Enbrel.

Do not miss any doses of Enbrel. If you forget to use Enbrel, inject your dose as soon as you remember. Then, take your next dose at your regular(ly) scheduled time. In case you are not sure when to inject Enbrel, call your healthcare provider or pharmacist. Do not use Enbrel more often than as directed by your healthcare provider.

• Your child’s dose of Enbrel depends on his or her weight. Your child’s healthcare provider will tell you which form of Enbrel to use and how much to give your child.

What are the possible side effects of Enbrel?

Enbrel can cause serious side effects, including: • See “What is the most important information I should know about Enbrel?”

• Infections. Enbrel can make you more likely to get infections or make any infection that you have worse. Call your healthcare provider right away if you have any symptoms of an infection. See “Before starting Enbrel, be sure to talk to your healthcare provider” for a list of symptoms of infection.

• Previous Hepatitis B infection. If you have been previously infected with the hepatitis B virus (a virus that affects the liver), the virus can become active while you use Enbrel. Your healthcare provider may do a blood test before you start treatment with Enbrel and while you use Enbrel.

• Nervous system problems. Rarely, people who use TNF-blocker medicines have developed nervous system problems such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes. Tell your healthcare provider right away if you get any of these symptoms: numbness or tingling in any part of your body, vision changes, weakness in your arms and legs, and dizziness.

• Blood problems. Low blood counts have been seen with other

TNF-blocker medicines. Your body may not make enough of the blood cells that help fight infections or help stop bleeding. Symptoms include fever, bruising or bleeding very easily, or looking pale.

• Heart failure including new heart failure or worsening of heart failure you already have. New or worse heart failure can happen in people who use TNF-blocker medicines like Enbrel. If you have heart failure your condition should be watched closely while you take Enbrel.

Call your healthcare provider right away if you get new or worsening symptoms of heart failure while taking Enbrel, such as shortness of breath or swelling of your lower legs or feet.

• Psoriasis. Some people using Enbrel developed new psoriasis or worsening of psoriasis they already had. Tell your healthcare provider if you develop red scaly patches or raised bumps that may be filled with pus. Your healthcare provider may decide to stop your treatment with Enbrel.

• Allergic reactions. Allergic reactions can happen to people who use TNF-blocker medicines. Call your healthcare provider right away if you have any symptoms of an allergic reaction. Symptoms of an allergic reaction include a severe rash, a swollen face, or trouble breathing.

• Autoimmune reactions, including: o Lupus-like syndrome. Symptoms include a rash on your face and arms that gets worse in the sun. Tell your healthcare provider if you have this symptom. Symptoms may go away when you stop using Enbrel. o Autoimmune hepatitis. Liver problems can happen in people who use TNF-blocker medicines, including Enbrel. These problems can lead to liver failure and death. Call your healthcare provider right away if you have any of these symptoms: feel very tired, skin or eyes look yellow, poor appetite or vomiting, pain on the right side of your stomach (abdomen).

Common side effects of Enbrel include: • Injection site reactions such as redness, itching, pain, swelling, bleeding or bruising. These symptoms usually go away within 3 to 5 days. If you have pain, redness, or swelling around the injection site that does not go away or gets worse, call your healthcare provider.

• Upper respiratory infections (sinus infections).

These are not all the side effects with Enbrel. Tell your healthcare provider about any side effect that bothers you or does not go away.

Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088.

How should I store Enbrel?

• Store Enbrel in the refrigerator between 36°F to 46°F (2°C to 8°C).

• Store Enbrel in the original carton to protect from light or damage.

• If needed, you may store the Enbrel prefilled syringe, SureClick autoinjector, single-dose vial, Enbrel Mini cartridge, or the dose tray for the multiple-dose vial at room temperature between 68°F to 77°F (20°C to 25°C) for up to 14 days. o When Enbrel has reached room temperature, do not put it back in the refrigerator.

• Throw away Enbrel that has been stored at room temperature after 14 days.

• Mixed Enbrel multiple-dose vials should be used right away or kept in the refrigerator between 36°F to 46°F (2°C to 8°C) for up to 14 days.

• Do not store Enbrel in extreme heat or cold such as in your vehicle’s glove box or trunk.

• Do not shake.

• Do not freeze.

• Keep Enbrel and all medicines out of the reach of children.

General information about the safe and effective use of Enbrel.

Medicines are sometimes prescribed for purposes not mentioned in a Medication Guide. Do not use Enbrel for a condition for which it was not prescribed. Do not give Enbrel to other people, even if they have the same condition. It may harm them.

This Medication Guide summarizes the most important information about Enbrel. If you would like more information, talk with your healthcare provider. You can ask your healthcare provider or pharmacist for information about Enbrel that was written for healthcare professionals.

What are the ingredients in Enbrel?

Single-dose Prefilled Syringe, Single-dose Prefilled SureClick Autoinjector, Single-dose Vial and Enbrel Mini single-dose cartridge: Active Ingredient: etanercept Inactive Ingredients: L-arginine hydrochloride, sodium chloride, and sucrose Multiple-dose Vial: Active Ingredient: etanercept Inactive Ingredients: mannitol, sucrose, tromethamine

Manufactured by: Immunex Corporation, Thousand Oaks, CA 91320-1799, U.S. License Number 1132 Immunex Corporation. All rights reserved. 1XXXXXX – v19 For more information, call 1 888 4ENBREL (1 888 436 2735) or www.enbrel.com.

This printed material is recyclable This Medication Guide has been approved by the U.S. Food and Drug Administration. Revised: 03/2020

F o o d f o r Th o u g h t G O O D F O R YO U

head to toe

Sure, they may make us cry over insurance ads or cause teenagers to be temperamental, but hormones impact far more than our moods. Read on to find out how hormones affect metabolism and nearly all of our body’s systems.

By Marge Perry

h

ormones are our body’s chemical messengers: They travel through the bloodstream, carrying key information to organs, muscles, and other tissues. More than 50 hormones have been identified in humans. They are produced in endocrine glands and affect nearly every process in our body, including metabolism, growth and development, emotions, fertility and sexual function, sleep, and blood pressure. Hormone levels can be measured in your urine (think pregnancy tests), saliva, and blood.

PHOTO: ISTOCK

stress

Your body releases cortisol, a steroid hormone, in times of stress.

While cortisol is important, too much can wreak havoc on your heart rate, blood pressure, and blood glucose levels. In times of sudden stress, your body may release adrenaline, the fight-or-flight hormone. Blood vessels contract to speed blood flow to muscles, heart, and lungs, while air passages dilate to provide muscles with more oxygen. Your heart rate, blood pressure, and blood glucose levels all increase, making you temporarily stronger. During an emergency, this can be lifesaving. But when the body regularly releases adrenaline when not in danger (such as for chronic stress), this can cause heart damage.

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F o o d f o r Th o u g h t G O O D F O R YO U

That little butterfly-shape gland above your collarbone is a key hormoneproducing organ. It regulates metabolism, but it also affects your brain, heart, muscles, mental health, vision, skin, hair, nails; and more.

Because it is so all-encompassing, it can be difficult to diagnose thyroid issues. The American Thyroid Association estimates up to 60 percent of those with thyroid disease are unaware of their condition. One reason so many are undiagnosed is that many symptoms can be attributed to other health problems.

Signs of a thyroid disorder may include some (but rarely all) of the following: changes in sleep cycle, irregular periods, depression or anxiety with no prior history, changes in blood pressure or heart rate, and changes in body temperature.

If you suspect you have issues with your thyroid, seek guidance from your doctor or health care practitioner.

When your thyroid produces too many hormones, it can cause hyperthyroidism. Your body may seem to go into overdrive.

WHEN IS A VITAMIN

Symptoms include:

When it’s a hormone. Such is the case with vitamin D. We produce vitamin D in our skin from sunlight and additionally absorb a little (about 10 percent) through food. Our liver and kidneys then convert it into a hormone called calcitriol, which helps increase absorption and prevent loss of calcium. In other words: It’s essential for good bone health. If you live in the southern half of the United States, you can get enough vitamin D with 15 to 30 minutes of sun exposure daily. Darker skin tones need more time as melanin protects against UV rays, which results in less vitamin D

absorption. “If you live north of Atlanta, you will need other sources of vitamin D from October to April when the sun isn’t strong enough,” says Julie Stefanski, registered dietitian and spokesperson for the Academy of Nutrition and Dietetics. “Our highest natural source of vitamin D is fatty fish, such as salmon, mackerel, and sardines.” Fortified milk, cereals, and juices are great sources, too. You can also take a vitamin D supplement, but Stefanski recommends choosing one with vitamin D3, which is absorbed more easily than D2.

H O T F L A S H A feeling of warmth and reddening over

the face, neck, and chest that sometimes includes a rapid heartbeat and sweating is called a hot flash. Women typically experience these during and after menopause when estrogen levels decrease, according to the Mayo Clinic. While it’s not totally clear how estrogen

• Increased appetite • Bulging eyes • Weight loss (despite eating more) • Diarrhea • Anxiety and nervousness • Rapid heart rate • Heart palpitations • Hand tremors • Excessive sweating

When your thyroid doesn’t produce enough hormones, it’s called hypothyroidism.

Symptoms include: • Low heart rate • Loss of energy • Weight gain • Dry, rough, pale skin • Coarse, dry hair and/or hair loss • Cold intolerance • Constipation • Depression and/or irritability • Memory loss • Decreased sex drive • Abnormal menstrual cycle • Muscle cramps and aches

leads to hot flashes, it’s possible that estrogen makes our body’s hypothalamus—aka our internal thermostat—too sensitive. If the body thinks it’s too warm, it will try to cool it down with a hot flash. If you’re experiencing hot flashes not related to menopause, speak with your doctor about potential medication interactions or thyroid issues.

PHOTOS: (MILK AND NUTS) CARSON DOWNING; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL. (WOMAN) SHUTTERSTOCK

YOUR MIGHTY THYROID

Two hormones stand out as having major influence on appetite: ghrelin and leptin.

Ghrelin, known as the hunger hormone, stimulates appetite and promotes fat storage.

When you’re hungry, your ghrelin levels are high, and eating brings them back down.

There is some evidence that eating protein at a meal may suppress your ghrelin for longer, according to Dr. Kevin Murphy, professor of endocrinology and metabolism at the Imperial College London.

Leptin is sometimes called the satiety hormone because it can inhibit hunger. “High levels may try to push food intake down, but it is easy to overcome,” Murphy says. All it takes is the presence of something really tasty. “But low levels of leptin are a powerful signal for you to eat,” Murphy says. “Leptin is more of an antistarvation hormone.”

Many other hormones can also influence appetite through less direct means. For example, cholecystokinin (CCK) is released when we eat, and it helps slow and improve digestion and increase your feeling of fullness. “At high levels, it can seemingly reduce appetite,” Murphy says.

Glucagon-like peptide 1 (GLP-1) is produced in the small intestine and helps you feel fuller, in part by slowing the emptying of the stomach.

YOUR SLEEP MACHINE Sleep is magic when it comes to your health— and your hormones.

While you sleep, your body releases all kinds of hormones, including cortisol and insulin, which regulates blood sugar. Lack of sleep can disrupt how hormones behave in the body.

“Poor sleep can increase activation of the stress response, including cortisol. On the other side of the coin, if you are stressed with high cortisol, it can disrupt your sleep pattern, leading perhaps to a vicious circle,” says Dr. Kevin Murphy. Studies show that lack of sleep leads to increased ghrelin levels (more info at left).

Some experts believe decreased sleep is a key factor in the rising cases of childhood obesity.

Fat and protein are the building blocks of hormones, so it’s important not to fear fat. “A good amount of fat in our diets and a sufficient amount of fat on the body are both needed in order to produce hormones such as growth hormones, estradiol, leptin, and testosterone,” says registered dietitian Julie Stefanski. “When you don’t get enough fat, you may not produce enough hormones for bone and reproductive health.” Healthy fat sources include salmon and nuts, which also contain protein.

HORMONE HAVOC

Hormones affect these health issues: • Diabetes Ten percent of the U.S. population has diabetes.

Type 2 diabetes can happen when your body doesn’t produce enough of the hormone insulin or can’t use the insulin it does make. Type 1 diabetes means your body produces very little or no insulin. Insulin is needed to regulate our blood sugar when we eat carbohydrate.

• Hypogonadism Forty percent of men 45 years and older have low

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testosterone, which diminishes sexual function and can cause memory problems. • Osteoporosis More than half of people age 50 and older have osteoporosis, or low bone mass. It’s more common in women, since the hormone estrogen supports bone-producing cells, and estrogen decreases at menopause. • PCOS Polycystic Ovary Syndrome is a leading cause of infertility, and affects between 5 and 10 percent of women 18 to 44 years old. This hormonal imbalance causes irregular periods, abnormal hair growth, acne, and weight gain. It can also lead to diabetes.

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BY CAITLYN DIIMIG, RD PHOTOS BRIE PASSANO FOOD STYLING LAUREN McANELLY PROP STYLING SUE MITCHELL

“This is very spicy! If you don’t like your food too hot, you may want to use a little less cayenne pepper, black pepper, and hot sauce.”

THY

E G L

E

AL

INDU

– TOOKIE

GO

H

FAT TUESDAY

feasts CAJU N CRAWFISH AND S HRIMP ÉTOUFFÉE

CATFISH ÉTOU FF ÉE

indulge C A J U N C R AW F I S H A N D S H R I M P É TO U F F É E HANDS-ON 20 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY RHONDA35

616 REVIEWS ⅓ cup vegetable oil ¼ cup flour 1 cup chopped green bell pepper 1 cup chopped onion 1 cup chopped celery 2 cloves garlic, minced 2 cups chopped tomatoes (about 2 tomatoes) 1 cup fish stock 2 Tbsp. seafood seasoning, such as Old Bay 1 lb. peeled crawfish tails 1 lb. medium shrimp (41-50 count per lb.), peeled and deveined 2 Tbsp. Louisiana-style hot sauce ½ tsp. black pepper ¼ tsp. cayenne pepper (optional) 3 cups hot cooked white rice

HEALTHY TRICKS —

The étouffée on the right has 196 fewer calories and 455 fewer milligrams sodium than the recipe on the left.

Here’s why.

Using a lean whitefish, such as catfish, keeps calories low.

1. Heat oil in a large skillet over

Making the sauce with low-sodium broth instead of fish stock keeps sodium in check.

medium heat. Gradually stir in flour.

Cook, stirring constantly, until roux turns peanut butter brown or darker but does not burn, about 7 minutes.

[It’s important to stir constantly. If the roux burns, discard it and start over.]

2 . Add bell pepper, onion, celery, and garlic to roux in skillet; cook, stirring occasionally, until tender, about 8 minutes. Stir in tomatoes, fish stock, and seafood seasoning. Bring to a boil.

Reduce heat to low; simmer, uncovered and stirring occasionally, until mixture is thickened and tomatoes have broken down, about 20 minutes.

3. Stir crawfish, shrimp, hot sauce, black pepper, and cayenne (if using) into sauce. Cook, stirring occasionally, until shrimp are opaque, 5 to 8 minutes. Serve with rice and, if desired, garnish with celery leaves.

Serving étouffée over cauliflower rice instead of white rice provides vitamins C and K, adds fiber, and reduces calories.

armagazine.com/cajun-crawfishand-shrimp-etouffee PER SERVING (1 CUP ÉTOUFFÉE AND ½ CUP RICE): 375 CAL; 14G FAT (2G SAT); 29G PRO; 33G CARB (2G FIBER, 4G SUGARS); 982MG SODIUM

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go healthy C AT F I S H É TO U F F É E HANDS-ON 20 MIN TOTAL 55 MIN SERVES 6 SUBMITTED BY LKB NEW RECIPE GO ONLINE TO RATE & REVIEW

1 Tbsp. olive oil 1 cup chopped onion 1 cup chopped green bell pepper 1 cup chopped celery 1 (14.5-oz.) can diced tomatoes ¼ cup low-sodium chicken broth 1 to 2 Tbsp. Louisiana-style hot sauce ½ tsp. dried thyme, crushed ¼ tsp. Worcestershire sauce ¼ tsp. salt ¼ tsp. black pepper 1½ lb. catfish, cut into 6 pieces 2 Tbsp. chopped fresh parsley 3 cups cooked riced cauliflower ¼ cup sliced green onion 1. Heat oil in a large skillet over

medium heat. Add onion, green pepper, and celery; cook until vegetables are just beginning to soften, about 7 minutes. Add tomatoes, broth, hot sauce, thyme, Worcestershire, salt, and black pepper. Bring to a boil.

Reduce heat to medium-low; simmer, uncovered, until thickened and saucy, about 15 minutes.

2 . Put catfish pieces on top of vegetable mixture; cook, covered, until catfish is just cooked through and opaque, about 10 minutes.

3. Remove catfish from skillet and keep warm. Stir parsley into skillet.

Serve étouffée and catfish over riced cauliflower. Sprinkle with green onion. armagazine.com/catfish-etouffee HEALTHY

GLUTEN-FREE

PER SERVING (1 PIECE FISH, ½ CUP ÉTOUFFÉE, AND ½ CUP CAULIFLOWER RICE): 179 CAL; 6G FAT (1G SAT); 21G PRO; 10G CARB (3G FIBER, 5G SUGARS); 527MG SODIUM

M a ke ove r s D I N N E R F I X

Bring the flavors of New Orleans home with your choice of Mardi Gras-worthy étouffées. Then toast like you’re on Bourbon Street with a high-octane hurricane or an easy-sipping rosé-spiked cocktail.

indulge

HURRICANE I

BRISK BREEZE

HANDS-ON 5 MIN TOTAL 5 MIN SERVES 2 SUBMITTED BY KIM

80 REVIEWS Instead of passion fruit syrup, this hurricane gets its tropical flavors from pineapple juice.

6 6 1½ 1 1 1

oz. orange juice oz. pineapple juice oz. amaretto liqueur oz. light rum oz. dark rum tsp. lemon juice Dash grenadine 1 orange slice, halved 2 maraschino cherries, such as Luxardo cherries

Add crushed ice to two 16-oz. hurricane glasses. Pour orange juice, pineapple juice, amaretto, light rum, dark rum, lemon juice, and grenadine into an ice-filled cocktail shaker. Cover and shake until very cold. Strain into prepared glasses. Thread orange slice halves and cherries onto decorative picks to garnish glasses.

HEALTHY TRICKS —

QUICK

GLUTEN-FREE

VEGAN

PER 9 OZ.: 239 CAL; 0G FAT (0G SAT); 1G PRO; 35G CARB (1G FIBER, 30G SUGARS); 5MG SODIUM

BRISK BREEZE HANDS-ON 5 MIN TOTAL 5 MIN SERVES 2 SUBMITTED BY BETTY SOUP NEW RECIPE GO ONLINE TO RATE & REVIEW

AL

E GO

Add crushed ice to two 16-oz. hurricane glasses. Pour rosé, pomegranate juice, rum, Passion Fruit Syrup, and lime juice into an ice-filled cocktail shaker. Cover and shake until very cold. Strain into prepared glasses. Top with club soda. Thread orange slice halves and cherries onto decorative picks to garnish glasses. armagazine.com/brisk-breeze QUICK

E G L

THY

oz. chilled rosé wine oz. pomegranate juice oz. white rum oz. Passion Fruit Syrup* oz. lime juice oz. chilled club soda orange slice, halved maraschino cherries, such as Luxardo cherries

INDU

5 2 1 1 ½ 8 1 2

GLUTEN-FREE

PER 9 OZ.: 145 CAL; 0G FAT (0G SAT); 1G PRO; 15G CARB (2G FIBER, 16G SUGARS); 35MG SODIUM

*Passion Fruit Syrup Bring ½ cup thawed frozen passion fruit pulp, ¼ cup sugar, and ¼ cup water to a boil in a small saucepan, stirring to dissolve sugar. Strain to remove any solids. Chill at least 1 hour. Makes ¾ cup.

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H

Opting for wine instead of high-proof liquors reduces alcohol content and calories.

Using less juice and no liqueur cuts sugar and carb grams.

Topping off with club soda provides refreshing fizz and adds volume without extra calories, carbs, or sugars.

PHOTOS: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

The cocktail on the right has 94 fewer calories and about half the carbohydrate and sugars of the cocktail on the left. Here’s why.

armagazine.com/hurricane-i

go healthy

M a ke ove r s D I N N E R F I X

HURRICANE I

Mixes Well

©2022 Kraft Heinz

FAVORITES

DUMPLING RECIPES

COMMUNITY CHOICE AWARDS (special flip section!)

PHOTO: KELSEY HANSEN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

FOR KIDS

family y

MORE-IS-MORE BIRTHDAY CAKE

p.89

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Make up for missed birthday parties with a towering, more-is-more cake.

Start with boxed cake mixes and let the kids customize each layer with stir-ins dedicated to each guest of honor.

PHOTOS: KELSEY HANSEN; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

By Caitlyn Diimig, RD

WHY DO WE EAT BIRTHDAY CAKE?

We dig through history to find out. Hover your phone’s camera here for the answer. No app needed!

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Fo r K i d s FA M I LY

M O R E - I S - M O R E B I R T H DAY C A K E all you need 8 (9-inch) disposable pie pans 1 box chocolate cake mix 1 box white cake mix 4 (16-oz.) containers prepared white frosting Desired stir-ins, food coloring, and multicolor sprinkles (optional)

all you do 1. Coat pie pans with cooking

spray. Preheat oven according to package directions.

2 . Prepare chocolate and white cake mix batters in separate bowls, according to package directions. Divide batter evenly among the pans, about 1 cup batter per pan, to create 4 thin chocolate and 4 thin white layers. Before baking, customize layers with desired stir-ins. (See layer ideas we used at right.)

3. Bake 2 layers at a time, rotating pans if needed, until a wooden toothpick inserted into centers comes out clean, 14 to 17 minutes. Repeat with remaining layers. Let cool in pans on wire racks.

(Layers will be thin.)

4 . Remove cooled layers from pans; trim cake tops with a bread knife to level, if needed. Wrap each layer in plastic wrap and freeze at least 2 hours.

5. To assemble, transfer 1 chocolate layer to a cake stand and spread top with ½ cup frosting; top with a white layer and

spread with ½ cup frosting. Repeat with remaining layers, alternating chocolate and white layers. Frost exterior of cake with remaining frosting, reserving 1 cup.

6. Tint remaining 1 cup frosting with desired food coloring; microwave in three 10-second intervals, stirring between each, to soften. Spoon warmed frosting on top of cake and around edge, letting it drip down sides. Run an offset spatula around the cake, through the colored drips, to create an ombré effect. Top with sprinkles. Serve immediately or chill, covered, up to 3 days.

1.

Wrap each cooled layer in plastic wrap and freeze. Frozen layers are easier to frost and stack.

for chocolate layers Stir in 1/4 cup chopped maraschino cherries. (Pro tip: Snip with scissors!)

LAYER 3: Stir in 1/4 cup malted milk powder. (Or for adults, substitute 2 to 3 tsp. instant espresso powder that has been dissolved in 2 tsp. hot water.)

LAYER 5: Stir in 1/4 cup canned pumpkin purée and ½ tsp. pumpkin pie spice.

LAYER 7: Stir in 1/4 cup peanut butter baking chips. (If serving anyone with a peanut allergy, replace with butterscotch chips.)

LAYER 1

for white layers Stir in 1/4 tsp. clear or regular vanilla extract and 1 Tbsp. rainbow sprinkles.

LAYER 4: Stir in ½ cup chopped cream-filled chocolate sandwich cookies.

LAYER 6: Stir in 1 tsp. lemon zest.

LAYER 8: Stir in 1/4 cup miniature chocolate chips, 1/4 cup marshmallow bits, and 1/4 tsp. vanilla extract.

LAYER 2:

2.

Using a spatula, spread about 1/2 cup white frosting between each layer to act as glue to hold them together.

3.

Using an offset spatula, carefully frost the exterior cake with white frosting.

4.

Spoon warmed, colored frosting over top and let it drip down. For an ombré effect, swipe an offset spatula around the cake and through the drips.

I wish to have a backyard makeover Kylie, 12 cancer

By granting a child’s wish, you’ll give them hope for brighter days ahead. A wish begins

with hope, and hope begins with you.

D O N AT E T O D AY AT W I S H . O R G

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70,524 TIMES

PHOTOS: CARSON DOWNING; FOOD STYLING: ANNIE PROBST; PROP STYLING: SUE MITCHELL

What are your fellow home cooks saving and serving most this season—and for St. Patrick’s Day? These faves deserve to be in your recipe box, too!

“I made half a batch for the hubs and me, which produced nine of the cutest little golden biscuits you ever saw. Buttery, garlicky, and cheesy good.”

“Instead of baking mix, I substituted 2 cups flour, 1 Tbsp. baking powder, 1 tsp. salt, and ⅓ cup butter.

They were very good!”

– NAPLES34102

– MCKDEVIN

C H A N E Y ’ S C H E D DA R B I S C U I T S HANDS-ON 10 MIN

TOTAL 25 MIN

MAKES 8 BISCUITS

672 REVIEWS 1 (8-oz.) pkg. biscuit baking mix (2 cups) 1 cup shredded white cheddar cheese (4 oz.) ½ tsp. garlic powder ⅔ cup milk 2 Tbsp. butter, melted 2 tsp. dried parsley ¼ tsp. garlic salt 1. Preheat oven to 400°F. Grease a baking

sheet or line with parchment paper.

SUBMITTED BY CHANEY

2. Stir together biscuit baking mix,

cheese, and garlic powder in a large bowl. Stir in milk until just combined.

Drop batter on prepared cookie sheet in 8 mounds.

3. Bake 10 minutes. Brush biscuits with melted butter and sprinkle with parsley and garlic salt. Bake until browned on bottoms, about 5 minutes more. armagazine.com/chaneyscheddar-biscuits QUICK

VEGETARIAN

PER BISCUIT: 223 CAL; 13G FAT (6G SAT); 7G PRO; 22G CARB (1G FIBER, 2G SUGARS); 545MG SODIUM

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Favo r i t e s FA M I LY

I N S TA N T P OT G U I N N E S S CO R N E D B E E F HANDS-ON 30 MIN TOTAL 2 HR, 20 MIN SERVES 8 SUBMITTED BY N8TE

9 REVIEWS 1¾ cups water 1 (12-oz.) can or bottle dark beer (such as Guinness) 4 cloves garlic, minced 1 (3- to 3½-lb.) corned beef brisket, with spice packet ½ cup packed brown sugar 1 (14-oz.) pkg. shredded coleslaw mix 5 baby red potatoes, quartered (about 1 cup) 1 onion, peeled and cut into bite-size pieces (about 1 cup) 1. Stir together water, beer, and

garlic in an electric multicooker.

Insert a metal trivet.

2 . Rub brisket all over with brown sugar; arrange on trivet. Sprinkle with spice packet. Close and lock lid.

Select High Pressure and set timer for 90 minutes. Allow about 15 minutes for pressure to build.

3. Let pressure release naturally, about 15 minutes. Transfer brisket to a rimmed baking sheet and cover with foil; let rest 15 minutes.

4 . Meanwhile, remove trivet and add coleslaw mix, potatoes, and onion to pot.

Close and lock lid. Select High Pressure and set timer for 5 minutes.

5. Release pressure using quick-release method. Serve vegetables with brisket.

“We’ve made corned beef and cabbage at this time of year for more than three decades. It has evolved from an oven-braised version to a slow cooker vigil to this most exalted recipe. Tender beyond belief in not much more than two hours!” Ð MARK PEMBURN

armagazine.com/instant-pot-guinnesscorned-beef HIDDEN GEM PER SERVING (4 OZ. BRISKET AND ½ CUP VEGETABLES): 342 CAL; 22G FAT (7G SAT); 22G PRO; 14G CARB (2G FIBER, 7G SUGARS); 1,124MG SODIUM

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26,207 TIMES

“I tried a recipe from another website to just compare. It couldn’t touch this one. I will stick with it for good.”

– RPB1951

“Cook the custard to between 165°F and 175°F. Any higher and it will separate.

This turned out excellent!”

– LYNNESSA

IRISH CREAM CRÈME BRÛLÉE HANDS-ON 15 MIN TOTAL 6 HR, 25 MIN SERVES 6 SUBMITTED BY GRACE GUTBERLET

218 REVIEWS Using a dish towel may seem a bit unusual, but it serves two purposes: to keep the ramekins from sliding around and as a heat buffer.

2 ⅓ ¼ 6 ¼ 1 6

cups whipping cream cup white sugar tsp. salt egg yolks cup Irish cream liqueur tsp. vanilla extract tsp. superfine sugar

1. Preheat oven to 300°F. Put six

6-oz. ramekins on a kitchen towel set in a 9x13-inch baking dish.

2 . Stir together cream, white sugar, and salt in a saucepan over medium heat; cook, stirring, until steaming and bubbling at the edges. In a large bowl, whisk together egg yolks, liqueur, and vanilla until combined. Slowly whisk in one-third of the hot cream mixture, 2 Tbsp. at a time, until incorporated.

Whisk in remaining hot cream. Pour custard into ramekins, then fill baking dish with boiling hot water halfway up sides of ramekins.

3. Bake until just set, 50 to 60 minutes.

Transfer ramekins to a wire rack; let cool to room temperature, about 1 hour. Chill, covered with plastic wrap, until cold, at least 4 hours.

4 . Remove plastic wrap and sprinkle each ramekin with 1 tsp. superfine sugar. Gently shake custards so sugar coats the entire surface.

5. Use a kitchen torch to lightly brown and caramelize sugar until melted, about 1 minute. (Move torch quickly to avoid burning.) Alternatively, if ramekins are broiler-safe, broil sugar-dusted custards 4 to 5 inches from oven’s heat source until browned, 2 to 3 minutes. armagazine.com/irish-creamcreme-brulee VEGETARIAN

GLUTEN-FREE

PER RAMEKIN: 423 CAL; 35G FAT (21G SAT); 5G PRO; 21G CARB (0G FIBER, 21G SUGARS); 136MG SODIUM

100,942 TIMES

“I’ve tried this with orange roughy, too, and it was just as great.

So easy and impressive!”

– REBSLO

BAKED SALMON FILLETS W I T H D I J O N M U S TA R D HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CHRISTYJ

1,548 REVIEWS 4 4 ¼ ⅛ ¼ ¼

(4- to 5-oz.) skinless salmon fillets tsp. Dijon mustard tsp. salt tsp. black pepper cup butter, melted cup Italian-style panko bread crumbs Lemon slices, for garnish

1. Preheat oven to 400°F. Line a shallow

baking pan with foil and lightly coat with cooking spray.

2. Put salmon on foil. Spread 1 tsp. mustard in a thin layer on each fillet; sprinkle with salt and pepper. Stir together butter and panko in a small bowl; spread over salmon.

3. Bake in upper third of oven 11 to 13 minutes, or until salmon flakes easily with a fork and an instant-read thermometer inserted into thickest parts registers 145°F. Set oven to broil. Broil fish until panko is lightly browned, 15 to 30 seconds. Garnish with lemon slices. armagazine.com/baked-salmon-filletswith-dijon-mustard QUICK PER 4-OZ. FILLET: 287 CAL; 19G FAT (8G SAT); 23G PRO; 5G CARB (0G FIBER, 0G SUGARS); 461MG SODIUM

ALLRECIPES.COM

94

FEB/MARCH 2022

PHOTO: CAITLIN BENSEL; FOOD STYLING: ALI RAMEE; PROP STYLING: KAY E. CLARKE

Favo r i t e s FA M I LY

SAVED

www.mowisalmon.us

Atlantic Salmon

TRANSPARENT PACKAGING

FRESH, SAFE AND CONVENIENT

Dip Into Dumplings RECIPES

DIPPING SAUCE Stir together ⅔ cup less-sodium soy sauce, ¼ cup water, 4 tsp. rice vinegar, 1 Tbsp. finely chopped Chinese chives or chives, 1 Tbsp. sesame seeds, 2 tsp. chile-garlic sauce, and ½ tsp. toasted sesame oil in a small bowl.

“I couldn’t find dumpling wrappers, so I used wonton wrappers that I cut into circles.

It worked like a charm!”

– CHRISTINA

Skip the searing step and simply steam the dumplings in a covered steamer basket set over simmering water until the wrappers are tender and the filling is cooked, about 10 minutes.

PA R T Y D U M P L I N G S HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN MAKES ABOUT 4 DOZEN SUBMITTED BY ALLRECIPES

PORK FILLING

230 REVIEWS

This recipe is based on the Chinese dumplings once served at the now-closed Liana Cafe House, a tiny Seattle take-out shop. We added shrimp and vegetarian filling options (at right). To see a video of the dumpling-making in action, visit armagazine.com/party-dumplings.

1 (1-lb.) pkg. round dumpling wrappers 1 batch each Pork Filling, Shrimp Filling, and MushroomTofu Filling (at right) 1 Tbsp. vegetable oil Water as needed Dipping Sauce (above) 1. Using 16 wrappers for each filling and

working with 1 wrapper at a time, spoon about 2 Tbsp. filling into the center of each wrapper; wet wrapper edge with water and fold over filling to create a half-moon shape. To seal, crimp and pleat edges, working outward from the middle toward one end and then the other.

2 . Working in batches, heat 1 Tbsp. oil in a

large skillet over medium-high heat. Cook 10 to 12 dumplings until browned on the bottoms, about 2 minutes. Pour in ⅔ cup water, cover, and steam until wrappers are tender and filling is cooked through, about 8 minutes. Serve with Dipping Sauce.

PER 6 DUMPLINGS (2 PORK, 2 SHRIMP, AND 2 MUSHROOMTOFU) AND 2 TBSP. SAUCE: 267 CAL; 11G FAT (3G SAT); 18G PRO; 24G CARB (1G FIBER, 2G SUGARS); 1,215MG SODIUM

MAKE NOW, EAT LATER To capitalize on a dumpling-making session, prepare an extra batch for later! Freeze uncooked dumplings in a single layer on a baking sheet 1 hour, then freeze in zip-top freezer bags up to 3 months. Cook from frozen.

96

SHRIMP FILLING Stir together 8 oz. finely chopped fresh shrimp, ¼ cup chopped water chestnuts, 1 egg yolk, 1 Tbsp. finely chopped Chinese chives or chives, 1 Tbsp. less-sodium soy sauce, 1½ tsp. minced fresh ginger, and 1 tsp. toasted sesame oil in a bowl.

MUSHROOM-TOFU FILLING

armagazine.com/party-dumplings

ALLRECIPES.COM

Stir together 8 oz. ground pork, 1 egg yolk, 1 Tbsp. Chinese chives or chives, 1 Tbsp. less-sodium soy sauce, 1 Tbsp. minced fresh ginger, 2 minced garlic cloves, and 1 tsp. toasted sesame oil in a bowl.

FEB/MARCH 2022

Cook ¾ cup chopped shiitake or button mushrooms in a large skillet over medium heat until all liquid has evaporated and mushrooms are tender. Cool. Transfer to a bowl and mix with ⅓ cup pressed and chopped extra-firm tofu, 1 egg yolk, 1 Tbsp. Chinese chives or chives, 1 Tbsp. lesssodium soy sauce, 1½ tsp. minced fresh ginger, 1 tsp. toasted sesame oil, and ¼ tsp. Chinese 5-spice.

A I R F RY E R S OY- G I N G E R S H I S H I TO P E P P E R S HANDS-ON 10 MIN TOTAL 20 MIN SERVES 6 SUBMITTED BY ALLRECIPES

5 REVIEWS

Shishito peppers look a little like jalapeños, but they aren’t typically hot. Instead, they have a sweet, smoky flavor.

Hold wrapper in the palm of your hand (or lay it flat on a lightly floured surface); put filling in center of wrapper.

1 (6-oz.) container shishito peppers (about 20) 1 tsp. vegetable oil 1 Tbsp. less-sodium soy sauce 1 Tbsp. fresh lime juice 1 tsp. honey ½ tsp. grated fresh ginger Preheat air fryer to 390°F. Put peppers in a bowl and toss with oil to coat. Transfer peppers to air fryer basket. Cook 6 to 7 minutes, shaking the basket halfway through, until blistered and tender. Put soy sauce, lime juice, honey, and ginger in the bowl; stir to combine. Add peppers and toss to coat. Serve warm. armagazine.com/air-fryer-soyginger-shishito-peppers

Wet edge of the wrapper with a finger dipped in water.

HEALTHY

QUICK

“I subbed in hot honey for an extra kick.

Yummy!”

– LESLIE SNOW

VEGETARIAN

PER 3-PEPPER SERVING: 22 CAL; 1G FAT (0G SAT); 1G PRO; 3G CARB (1G FIBER, 2G SUGARS); 96MG SODIUM

PHOTOS: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL

TA N G E R I N E S P R I T Z HANDS-ON 15 MIN TOTAL 15 MIN SERVES 6 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW

Press opposite edges together over the filling to create a half-moon shape.

1½ cups freshly squeezed tangerine juice ¾ cup Lillet Blanc ½ cup Aperol Ice cubes 1½ cups club soda, chilled 6 tangerine slices 6 kumquats, halved 1. Stir together tangerine juice,

Starting from the center of the round side and working first toward one corner and then to the other, fold and crimp, creating small pleats to seal the dumpling.

Lillet Blanc, and Aperol in a pitcher. Chill until ready to serve.

2 . Fill 6 wine glasses with ice.

Divide tangerine juice mixture among glasses and top each with ¼ cup club soda. Garnish each glass with a tangerine slice and a kumquat. armagazine.com/tangerinespritz QUICK

GLUTEN-FREE

VEGAN

PER ¾ CUP: 106 CAL; 0G FAT (0G SAT); 0G PRO; 17G CARB (0G FIBER, 11G SUGARS); 13MG SODIUM

Get decor details and more for your on pages 11–16.

W E AS K E D F O R YO U R FAV E S , A N D T H E R E S U LTS A R E I N !

COOK THIS COVER

A few winning ingredients make this Italian Carbonara with Bacon extra delicious.

Scan here for the recipe and enjoy it tonight!

C H OI C Y E IT

20 22

A R DS AW

community choice awards

C O M MU N

FEBRUARY / MARCH 2022

shopped simmered voted A N D T H E B E S T F O O D A N D PA N T R Y B R A N D S A R E …

I N T R O D U C I N G T H E 2 ND A N N U A L

Each year, we invite our readers, viewers, and fellow cooks to vote for their favorite kitchen and household brands. This year, we added a few new categories but kept our focus on the grocery staples and pantry items cooks just can’t live without.

The 2022 winners featured here are the top vote-getters in their respective categories—truly the community’s choice for the best and most helpful food, kitchen, and household products.

PHOTOS: (SUGAR STENCIL) KELSEY HANSEN; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL. (SUNDAE) CARSON DOWNING; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL

WINNER

FROZEN/CHILLED PIE CRUST

WINNER

It tastes so chocolaty, and at a good price.

WHIPPED TOPPING

WINNER

I’ve never been happy with anything else.”

– Margo C-P, Norfolk, NE

BROWNIE MIX

WINNER

TOPPING SAUCE WINNER

Why mess with perfection?” – Pat R CHOCOLATE CHIPS

WINNER

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CA2

FEB/MARCH 2022

COMMUNITY CHOICE AWARDS 2 0 2 2

dessert helpers

EGGS

WINNER

Beyond Meat

StarKist always tastes fresh, and it has convenient pouches and flavors.”

– Chris D, Albany, OR

QUICK-COOKING RICE

WINNER

PREPARED MEAT

WINNER

FROZEN FINGER FOOD WINNER SEASONED SEAFOOD

SEASONING MIX WINNER

WINNER

HOW WINNERS WERE CHOSEN

The 2,499 respondents in our autumn 2021 online survey were asked to vote for their favorite brands across 74 kitchen and household categories. They could select more than one brand, write in brands, skip categories, and note why they liked a given brand. The winner in each category is the brand that received the most votes.

ALLRECIPES.COM

CA3

FEB/MARCH 2022

PHOTO: KELSEY HANSEN; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL

2 0 2 2 COMMUNITY CHOICE AWARDS

dinner helpers

PLANT-BASED MEAT ALTERNATIVE

E N **

T WI LD

C

AG

ON

W I LD S ALM A UN

E F R E E C HICK

BACON WINNER

SUGAR WINNER

Domino/C&H

This bacon has great taste and less fat than other brands. It’s not cut too thin, either.”

ICE CREAM & SORBET

– Lori W, Leesburg, VA

WINNER

always in my cart MILK OR NONDAIRY MILK

WINNER ITALIAN PANTRY STAPLES

Barilla has a good variety and WINNER

seems to be the most authentic.”

– Kara B, Timbo, AR

ALLRECIPES.COM

CA5

FEB/MARCH 2022

CHEESE

WINNER

PHOTOS: (SANDWICH) CARSON DOWNING; FOOD STYLING: ANNIE PROBST; PROP STYLING: SUE MITCHELL. (PASTA) CARSON DOWNING; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL

2 0 2 2 COMMUNITY CHOICE AWARDS

FLOUR WINNER

HORMEL® BLACK LABEL® BACON Recipes for Success No. 1

Season Your Legacy As you chart your way to success, leave some crumbs behind for others to follow. A legacy is like a cast iron skillet — with proper care, every plank of bygone HORMEL® BLACK LABEL® Bacon you cook leaves a bit of its delicious essence behind for whoever cooks the next meal. A lesson from the makers of HORMEL® BLACK LABEL® Bacon: the taste of achievement is best shared with others.

©2022 Hormel Foods, LLC

2 0 2 2 COMMUNITY CHOICE AWARDS

household helpers

FOIL

WINNER

Everyone in my family uses it.

That’s generations of trust. There’s no need to try others.”

PAPER TOWELS

WINNER

DISHWASHER DETERGENT

WINNER

DISH SOAP

BLENDER

WINNER

WINNER

PLASTIC WRAP

TRASH BAG

WINNER

WINNER

SEE 46 MORE AWARD WINNERS,

including the best cold-brew coffee, canned cocktail, and hot sauce brands.

Just hover your phone’s camera over the smart code here.

(No app download needed!)

DRY DOG FOOD & DRY CAT FOOD

WINNER

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CA7

FEB/MARCH 2022

PHOTO: CARSON DOWNING; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL

– Terri M, Clarksburg, WV

FRENCH BREAD PIZZAS © 2022 Reynolds Consumer Products LLC

EASY PREP. EASY COOK. EASY CLEAN. Tough and durable to prevent rips and tears. It’s dinner made easy.