Allrecipes - Dec/Jan 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 !

D E C E M B E R / JA N UA RY 2 02 2

magic H O L I D AY

MEANWHILE MEALS

for busy nights p.58

AROMATIC RECIPES

for comfort and joy p.38

FAMILY-SECRET COOKIES

like these date-filled Ma’amoul p.44

A scrambled egg brunch bread that’s perfect for holiday mornings p.93

D E C E M B E R /J A N UA R Y 2 0 2 2

contents In Every Issue

4 7

RECIPE INDEX LETTER FROM THE EDITOR

104

LAST CALL

A warm, cozy riff on the usually icy White Russian.

Mixer

11

WINE & DINE

18

NEXT-LEVEL

Pop a cork and invite guests to one of these three easy wine-pairing parties.

Bring a little sparkle to your baking, breakfast, or cocktails with pretty glitter you can actually eat.

21

ALLSTAR TIPS & TOOLS Thoughtful

gifts and stocking stuffers that party hosts, friends, and family will love.

Trending

23

IN SEASON

34

COOK TO FOLLOW

Learn how cacao becomes chocolate and celebrate its variety with swoon-worthy desserts—and surprising savory dishes, too.

Meet Allstar Chef Mo, a cookie-cutting, lactoseavoiding mom who makes a killer rum cake.

38

SMELLS LIKE THE HOLIDAYS

Let ingredients like cardamom and cloves fill your house with feel-good aromas.

44

34

COOKIE CONNECTION

Incredible cookies shared by home cooks from around the globe.

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

1

D E C /JA N 2 02 2

D e c e m b e r/J a n u a r y 2 0 2 2 CO N T E N T S

Dinner Fix

on the cover

53

WEEKNIGHT WINNERS

These dishes can be on your table in just 35 minutes—or less!

58

MEANWHILE MEALS

64

SIMPLE SIDES

Give yourself time to relax with recipes that simmer and soften, deepen in flavor, or roast to perfection with minimal attention.

Three warmly dressed winter salads that pair with recipes in this issue—or your own favorite main dishes.

65

PANTRY POWER

66

VEG UP!

67

MAKE IT A MEAL

PHOTOGRAPHER

Kelsey Hansen

FOOD STYLIST

Lauren McAnelly PROP STYLIST

Sue Mitchell

Fun, festive ways to use oat, rice, and corn cereals for so much more than breakfast.

Meaty mushrooms star in a slow-simmered meatless Bolognese.

What’s for dinner?

One of these menus!

71

Good for You

71

BRIGHT IDEAS

74

RECIPE MAKEOVERS

78

FOOD FOR THOUGHT

For a hearty, healthy morning meal, just preheat the waffle iron.

Indulgent and lighter takes on luscious clam chowder and bread pudding.

Mindful eating could help you ditch chronic dieting and make peace with food.

58

Family

83

FOR KIDS

A party menu with kidfriendly twists that will make everyone jolly.

91

FAVORITES YOU LOVE See what home cooks

53

are saving and serving up most this holiday season.

98

ALLRECIPETS

Meet adventurous cats Duma and Franklin, and learn which holiday foods are—and aren’t—safe for your dog.

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

2

D E C /JA N 2 02 2

A R EC I PE TO R E M E M B E R , W I T H F L AVO R T H E Y ’ L L N E V E R F O R G E T.

M A D E W I T H M I L K F RO M G R A S S - F E D C OW S T H AT G R A Z E O N T H E L U S H PA S T U R E S O F I R E L A N D.

Pork

76

Chocolate Croissant Bread Pudding

40

Cinnamon Pork Loin and Potatoes

26

Chocolate Ganache Layer Cake

87

Honey-Orange Glazed Ham

60

Instant Pot White Bean Soup with Prosciutto

57

Oven-Fried Pork Chops

63

Sweet Potato, Bacon, and Veggie Skillet

102

Oven Raclette

89

Spinach and Ricotta Puff Pastry Christmas Tree Turkey Meatballs with Sweet Soy Dipping Sauce

46

Ghorayebah (Butter Biscuits for Eid)

35

Golden Rum Cake

47

Kruschicki (Polish Bow Tie or Angel Wing Cookies)

43

Lussekatter (Swedish Saffron Buns)

Blackened Ranch Pan-Fried Chicken Thighs

58

45

Ma’amoul (Lebanese Date Cookies)

Chicken and Veggie Sheet Pan Dinner with Olives and Feta

28

Chicken Mole with Four Chiles

88

Raspberry Holiday Cheesecake Bites

Seafood

DRINKS

Tres Leches Bread Pudding

Blueberry-Pecan Waffles

72

Coconut-Crunch Waffles Curried Sweet Potato Latkes Healthier Whole-Grain Waffles

72

Peanut Butter-Banana Waffles

94

Scrambled Egg Brunch Bread

97

Simple Scones

63

Sweet Potato, Bacon, and Veggie Skillet

DESSERTS

72

25

Dark Chocolate Hot Cocoa

42

Vanilla Golden Milk

104

Warm White Russian

Beef & Lamb 39

Beef Stifado

55

French Onion-Beef Meatball Subs

61 50

Alfajores (Dulce de Leche Sandwich Cookies)

48

Anzac Biscuits I (Australian Coconut-Oat Cookies)

30

75

Cauliflower Clam Chowder

75

New England Clam Chowder II

62

Shrimp, Sausage, and Fish Jambalaya

56

Stir-Fried Shrimp with Snow Peas and Ginger

Vegetarian

MAIN DISHES

72

Poultry 54

76

91

Flourless Triple Chocolate Cookies

Lamb Braised in Pomegranate Pepper-Crusted Filet Mignon with Chocolate-Port Sauce

57

Delicious Meatless Baked Ziti

66

Portobello Mushroom Bolognese Sauce

103

Sweet Vegan Butternut Squash Soup

SIDES & MORE

APPETIZERS Jalapeño Popper Cups

B R E A K FA S T

recipe index

Chef John’s Almond Biscotti

25

85

89

103

30

Cocoa Rub

87

Creamy Yukon Mashed Potatoes

64

Frisée with Garlic Butter and Grapefruit

64

Maple-Cider Cabbage with Air Fryer Apples and Potatoes

41

Pulao (Whole-Spice Fragrant Rice)

102

Roasted Winter Root Vegetables

64

Spinach Salad with Warm Bacon Vinaigrette

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER

How-to Video See the recipe in motion on Allrecipes.com.

Healthy Pick In line with U.S. Department of Agriculture healthy eating guidelines for a 2,000-calories-per-day diet.

Hidden Gem A newer recipe that deserves your attention.

Quick Ready in 35 minutes or less.

Vegetarian Contains no meat, poultry, or seafood.

May contain dairy products or eggs.

Gluten-Free Contains no wheat, rye, or barley (or products that typically contain or are processed with those grains).

Products vary; always check labels.

Vegan Free of animal products.

* Recipes in the magazine are put through our test 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

4

D E C /JA N 2 02 2

®

*Germs that cause bad breath and early gum disease. Use as directed. ©Johnson & Johnson Consumer Inc. 2021

WHAT’S NEW & TRENDING S T O R I E S

T H A T

@ allrecipes.com

I N S P I R E

Cooking as healing Both patients and chefs at St. Jude Children’s Research Hospital know that great food is crucial to better health. We asked three patients to share their cooking inspirations and favorite dishes, and talked with some St. Jude chefs about how they cook for kids from all over the globe. One of those patients is Dakota, who says he used cooking “as something fun to help me get through cancer treatment.”

See their stories by hovering your phone’s camera here, or go to armagazine.com/st-jude

H O L I D AY SHOPPING SECRETS Searching for holiday gifts can be stressful (you’re already shopping for so much stuff!), so we’ve got a guide to buying groceries—and even gifts—at the grocery store, all while keeping your chill. Find tricks to make store-bought pies holiday table–worthy and tips for choosing the best packaged dips for holiday parties (and making them look homemade). Check it out at armagazine.com/holiday-shopping

Dakota (left) with friend and fellow patient Reid. “I also developed a love for golf during treatment,” Dakota says.

allstar

ALLRECIPES.COM

COOKIE AND GIFT PHOTOS: GETTY IMAGES

Get smart ideas for hostess gifts and stocking stuffers on page 21, then go online to see what recipes our Allrecipes Allstars—some of our most engaged and passionate community members—love to make and give for the holidays. Find their inspiring homemade food gift ideas by hovering your phone’s camera here (no app needed!) or going to armagazine.com/allstar-gifts

6

DEC/JAN 2022

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

As a Minnesota native who calls Iowa home, I’m proud to say it: I dig snow. While I don’t particularly enjoy shoveling it, I’ve always loved what the fluffy white stuff does for my spirits— and the wonders it works with the light.

When snow covers the ground, any little beam of sunlight or moonlight or starlight sets the landscape aglow. Bare trees, dirty roads, and stubbly gardens shimmer, glisten, and sparkle beneath their downy coats. Our house feels cozier and cheerier when it’s brightened by the crisp, cool light bouncing in from the wintry world. On the coldest mornings, tapestries of frost spread in jagged whorls and lacy paisleys over the windows of our unheated front porch. If that’s not enough to make you believe in elves and fairies, I’m not sure what will.

The seasons aren’t so distinct everywhere, I realize.

A friend in Atlanta reminded me recently that it’s often above 50 degrees in Georgia in December. And winter doesn’t necessarily mean cold (or joy) for all. Still, snow or not, there’s magic to be had this season. I hope this issue helps you find some of it—and spread it around.

There’s the sweetness you create with holiday lights, cookies showered with powdered sugar (page 44), and the spirit-boosting aromas that waft from your kitchen (page 38). There’s the time-bending wizardry of “meanwhile” meals (page 58) that let you write a card, cuddle with a pet, or pour a glass of wine while dinner finishes itself. There’s the happy ease of simple wine-pairing parties (page 11) and a holiday menu that flexes for kids of all ages (page 83). And there’s edible glitter, too (page 18), because sometimes you’ve just gotta bring your own sparkle.

Here’s wishing you magical moments, dazzling dishes, and the happiest of holidays!

NICHOLE AKSAMIT Editor in Chief

A bonus gift for you!

For even more seasonal inspiration, download a free copy of our Make It Merry holiday entertaining booklet.

Simply hover your phone’s camera over this code.

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

7

DEC/JAN 2022

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

THE SEASON OF

editorial & design Nichole Aksamit DESIGN DIRECTOR Kyli Hassebrock

Test Kitchen

EDITOR IN CHIEF

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

Executive Creative Director Michael D. Belknap Managing Editor Doug Crichton

Karen Cicero; Cynthia Connolly; Terri Fredrickson; Annie Peterson; Natalie Rizzo, MS, RD; Karla Walsh

Senior Food & Features Editor Cheryl Slocum

Photographers

Jennifer Causey, Jason Donnelly, Carson Downing, Kathryn Gamble, Lauren Grant, Kelsey Hansen, Brie Passano

Food Editor Caitlyn Diimig, RD Contributing Copy Editor Diane Penningroth

Stylists

Contributing Designers Shelley Caldwell, Brianna Greene

Lindsay Berger, Lauren McAnelly, Rebecca McCune, Sammy Mila, Sue Mitchell, Jackie Schmillen, Claire Spollen, Charlie Worthington, Chelsea Zimmer

Contributing Health Editor Marge Perry Editorial Administrative Assistant Courtney Bush Interns Natalie Mechem, Claire Taets

advertising & business

meredith national media group

SENIOR VICE PRESIDENT/GROUP PUBLISHER

PRESIDENT

Mark Josephson

Catherine Levene

Doug Olson PRESIDENT, CONSUMER PRODUCTS Tom Witschi PRESIDENT, MEREDITH DIGITAL Alysia Borsa EVP, STRATEGIC & BUSINESS DEVELOPMENT Daphne Kwon PRESIDENT, MEREDITH MAGAZINES

ADVERTISING

NEW YORK: 212-455-1344 Account Manager Maggie Connolly Sales Director Tyler Hub

EXECUTIVE VICE PRESIDENTS Chief Revenue Officer Michael Brownstein Digital Sales Marla Newman Finance Michael Riggs Marketing & Integrated Communications Nancy Weber

CHICAGO: 312-853-1224 Account Directors Michelle Butler-Mingey, Jennifer Swanton National Travel Director Katy Hildman

DETROIT: 248-205-2571 Detroit Director Karen Barnhart

SENIOR VICE PRESIDENTS Consumer Marketing Steve Crowe Consumer Revenue Andy Wilson Corporate Sales Brian Kightlinger Foundry 360 Matt Petersen Product & Technology Justin Law Research Solutions Britta Cleveland Strategic Planning Amy Thind Strategic Sourcing, Newsstand, Production Chuck Howell

LOS ANGELES: 310-268-7159 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

VICE PRESIDENTS Brand Licensing Toye Cody, Sondra Newkirk Business Planning & Analysis Rob Silverstone Finance Chris Susil Strategic Development Kelsey Andersen Strategic Partnerships Alicia Cervini

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

Vice President, Group Editorial Director Stephen Orr Chief Digital Content Officer Amanda Dameron Director, Editorial Operations & Finance Greg Kayko

CIRCULATION Consumer Marketing Manager Laura Krogh

Tom Harty CHIEF FINANCIAL OFFICER Jason Frierott CHIEF DEVELOPMENT OFFICER John Zieser CHAIRMAN & CHIEF EXECUTIVE OFFICER

FINANCE Business Manager Leslie Rohr

PRESIDENT, MEREDITH LOCAL MEDIA GROUP Patrick McCreery

ALLRECIPES.COM Director, Digital Content Strategy, Food Michelle Edelbaum Digital Content Director Jason Burnett

SENIOR VICE PRESIDENT, HUMAN RESOURCES Dina

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.

SENIOR VICE PRESIDENT, CHIEF COMMUNICATIONS OFFICER VICE CHAIRMAN

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

Erica Jensen Mell Meredith Frazier

© 2021 Meredith Corporation. All rights reserved. Allrecipes is a trademark of Allrecipes.com, Inc., a Meredith 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

Nathanson

8

DEC/JAN 2022

More than just eye drops, dry eye therapy™ TheraTears® was created by an ophthalmologist after 18 years of research. The clinically proven electrolyte formula replicates healthy tears and provides immediate, long-lasting relief.

Save up to $5 at theratears.com

Dry eye can be caused by a salt imbalance

TheraTears® electrolyte formula restores your eyes’ natural balance

SPECIAL WELCOME OFFER

Order your case below

f

79 9

$

SAVE

100

$

Includes Shipping

Premium gift bottle included every month with the purchase of 11 or more bottles Save up to 60% off every time you order Winemaker tasting notes and pairing suggestions with every wine

Over 150 Gold Medal Wines

100%

HASSLE-FREE REFUND

Voted America's #1 Wine Club

GUARANTEE

2019, 2020 & 2021

If you don’t enjoy any wine, just let us know and we’ll credit it back - no questions asked

"Excellent" Trustpilot rating 7,500+ Reviews

A special gift for you

$ Redeem this deal at SCAN ME

nakedwines.com/ALLR1221 Voucher Code: ALLR1221 Password: ASP32XYN

100

CODE:

WINE VOUCHER PASSWORD:

Claim within 30 days

Delivery Included nakedwines.com/ALLR1221

PHOTO: CARSON DOWNING; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

WINE & DINE NEXT-LEVEL

ALLRECIPES.COM

11

mixer ALLSTAR TIPS & TOOLS

DEC/JAN 2022

PROP STYLING SUE MITCHELL |

VEGETA BL ES

P.1 02

Pop a cork and invite friends and

|

PHOTOS CARSON DOWNING

|

FOOD STYLING CHARLIE WORTHINGTON

ROOT

WI NTER

loved ones over for one of these three easy holiday winepairing parties. Choose from an ooey-gooey raclette fete, a customizable soup bar, or a sweet biscotti party.

WINE PAIRINGS & TIPS KARLA WALSH |

BY CAITLYN DIIMIG, RD

&

ROASTED

top winetasting tips You don’t need to be a certified sommelier to host a tasteful wine tasting. Simply keep these pointers in mind.

1.

Plan your pours.

A standard wine bottle has a little more than 12 (2-ounce) tasting pours.

Aim for a selection of three to six different wines and enough of each to allow everyone to sample.

2.

Check the temp.

The ideal serving temperature varies by wine style. Chill sparkling and white wines 1½ to 2½ hours. Most reds need just 30 to 60 minutes in the fridge. Pull wines out about 30 minutes before serving.

MIXER

WINE

For this cheesy menu, choose wines with P A I R I N G S low to medium alcohol and zippy acidity to cut through the richness of the raclette while complementing the caramelized earthy root vegetables. Try a bubbly red Lambrusco, such as Cantina della Volta Rosé Lambrusco di Sorbara Brut, or a stainless-steel-aged, not too buttery or oaky Chardonnay, such as Joel Gott Unoaked Chardonnay.

OV E N RACL E T T E P.1 02

REHEAT

&

EAT

If your cheese firms up during your party, just return your skillet to the oven for 5 to 10 minutes.

3.

Get your glasses. An all-purpose whitewine glass is an excellent default if you don’t own a complete tasting set. If you’re short on glasses or want everyone to have a new vessel for each wine (rather than rinsing between each pour), many party equipment companies offer wine glass rentals. See “Take Shape,” page 14, for more about wine glass shapes.

4.

Work your way up.

If it makes sense with your menu and crowd, it’s best to progress from lighter wines to heavier ones. Start with bubbles, then proceed to light whites, rich whites, rosés, light reds, bold reds, and finally dessert wines.

ALLRECIPES.COM

13

5.

Use all your senses. Sommeliers examine each wine via the five S’s: see (look at the color and viscosity), swirl (to infuse the wine with air), sniff (with your mouth slightly ajar, inhale through your nose to experience the aroma), sip (take a small taste and allow it to sit on your tongue for a second or two), and savor (reflect on all of the above and what makes this wine unique).

DEC/JAN 2022

Wine & Dine MIXER

up

take shape The silhouette of a glass can impact your wine-drinking experience. Here are a few quick-and-dirty rules, but don’t get too hung up—wine tasting is supposed to be fun!

G O O D M E AS UR E A standard restaurant pour is 5 ounces for most wines. A dessert wine is typically 2 ounces. Pour less for tastings. Choose a glass that leaves room at the top. This allows you to swirl without spilling and provides room for aromas to expand—aroma affects how you perceive a wine’s flavor.

WHITE WINE glasses typically have a smaller, narrower bowl than red wine glasses. Not only does the wine stay colder longer, you also taste the acidity better.

RED WINE glasses are almost always large vessels.

The larger bowl allows air to come into contact with the wine. This aeration dissipates the harsh alcohol and you taste the pleasant flavor notes.

The more full-bodied a red wine is, the wider the glass should be. Serve light-bodied red wine in glasses with a large bowl but a narrow opening.

This allows you to detect delicate flavors and scents.

LODGE MINI CASTIRON SKILLETS

These 3½-inchdiameter pans are perfect for single servings at a raclette party. Tie a napkin around the handle to warn guests the pans are hot. $41 for four at wayfair.com

DESSERT WINES are poured in smaller glasses due to their high alcohol content and saccharine flavor. A little goes a long way.

SPARKLING WINES taste best in long, narrow glasses. This shape prevents bubbles from escaping. And the bubbles are the best part!

GRAF LANTZ WINE-O’S

Loop a wool wine charm around the stem of glasses to keep track of which glass is whose. Available in two shapes and three sets of colors. $19 at amazon.com

WINE-TASTING CARDS

GET A G R I P

Carry a glass of wine by the stem. Or, for a stemless glass, grasp at the top. Residual heat from your hand can warm the wine to an undesirable temperature if you hold the glass by the bowl.

ALLRECIPES.COM

14

DEC/JAN 2022

Scan the code below with your phone (no app download needed!) to print off our tastingnotes cards. Circle flavor and aroma notes and rate the wines as you sip to keep track of favorites.

SW EET

V EG AN

BUTTERN UT SQUASH P.1 03

WINE

PAI RI N GS

With enough acid to slice through this creamy and hearty soup—plus plenty of earthy notes to echo the squash—a Sangiovese, such as Tenuta di Nozzole Chianti Classico Riserva, is a great pairing.

If you’re in the mood for a white, consider a versatile, floral, and acidic Chenin Blanc, such as Pine Ridge Chenin Blanc + Viognier.

SOU P

Wi n e & D i n e M I X E R

with a

Pull-Apart Crescent Christmas Tree

C HEF

ALM ON D

Prep

Total

Ingredients

Servings

20 MIN

45 MIN

4

32

BI SCOTTI P.1 03

Ingredients 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 2 packages (5.5 oz each) garlic & herbs Boursin® cheese 1 tablespoon butter, melted 2 tablespoons chopped fresh parsley leaves

1

JOH N’ S

Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. Separate dough into 16 triangles. Use kitchen scissors or knife to cut each triangle in half lengthwise.

2

Spoon about 2 teaspoons cheese on shortest side of each triangle.

Roll up each, starting at shortest side of triangle and rolling to opposite point. Using photo as a guide, place crescents next to each other in tree-shaped pattern on cookie sheet, starting with trunk and working up to top.

3

Bake 20 to 24 minutes or until deep golden brown. Brush with melted butter; sprinkle with parsley.

WINE

PAIR IN GS

While biscotti and coffee are a natural pairing, try coupling your crisp cookies with the classic Italian accompaniment: Vin Santo. The hazelnutand caramel-forward sweet dessert wine is made almost exclusively in Tuscany—“what grows together goes together” holds true here. Either sipped alongside or used as a dip for these twice-baked cookies, you can’t go wrong with Felsina Vin Santo del Chianti Classico.

ALLRECIPES.COM

16

DEC/JAN 2022

with a Pull-Apart Crescent Christmas Tree

Find recipe inspiration at pillsbury.com

Fine and super sparkly, Fancy Sprinkles Prism Powder comes in a rainbow of colors and metallics. $42 for three 0.14-oz. jars at amazon.com

Bakery Bling Blinged-Out Glittery Sugar in Drenched in Diamonds adds textural interest with square and circular flakes of varying size. $8 for 3 oz. at bakerybling .com

In silver or gold, Wilton Edible Accents Edible Glitter Stars make frosted cookies shine. $7 for 0.4 oz. at wilton.com

PUTTIN’ ON THE

glitz

Add a little sparkle to holiday baking, breakfast, or cocktails with pretty metallic glitter you can actually eat. By Nichole Aksamit and Natalie Mechem Not that long ago, much of what glittered in food was either made of precious metals (silver or gold) or of something the FDA didn’t recommend putting in your mouth.

Case in point: Those metallic BB-size balls known as silver dragées that you may recall from holiday cookies and wedding cakes of yore. (Yes, you were supposed to remove those before eating. Oops!)

How to be sure it’s edible

These days, there’s a whole host of edible glitters, sprinkles, dusts, sprays, and bedazzled food products made with FDAapproved shiny pigments (like mica-based pearlescence) that let you sprinkle a little stardust magic on foods without sidestepping safety. Try one of these and live your disco dreams with everything from breakfast to cakes to cocktails during the season of sparkle.

BAKELL BREW GLITTER Bakell’s newest line of shimmery products includes an iridescent glitter designed specifically for drinks. Simply stir in a shake of this to transform any beer, cider, champagne, or cocktail into a whirlwind of glitter. $13 for 0.14 oz. at bakell.com

NESTLÉ TOLL HOUSE DISCO SEMI-SWEET MORSELS AND EDIBLE GLITTER MORSELS Flakes of mica-based edible silver glitter adorn some of the semisweet chocolate chips in every bag of this groovy option from Nestlé. Try them with your favorite cookie dough, pancake batter, or s’mores for a sparkly twist. $2.50 for 5.5 oz. at walmart.com WILTON EDIBLE GLITTER SPRAY Spritz through a stencil onto cocktail glasses for your New Year’s toast. $11 for 0.35 oz. at wilton.com

Check the label: By law, makers of edible glitters and dusts must list their ingredients on the label. Most also use the word “edible.” If the label doesn’t list ingredients and says only “nontoxic” or “for decorative purposes only,” don’t put it on your food.

ALLRECIPES.COM

18

DEC/JAN 2022

PHOTOS: (PRODUCTS) JASON DONNELLY. (COOKIES AND STYLING) LAUREN GRANT

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

RUNAMOK SPARKLE SYRUP What’s more magical than waffles on a winter morning? Sparkly waffles coated with this special edition of maple syrup! Just be sure to shake before you pour. $18 for 8.45 oz. at runamokmaple.com

“I love these Blue Platypus Swedish dish towels.

It’s a small company with great designs.”

– ALLSTAR AMY BARNES

DIASPORA CO. PHOTOS: (GIFTS) JASON DONNELLY. (HOST) GETTY IMAGES

spices

HIBI

incense MATCHES

Strike a match and scent the air with natural fragrances like cedarwood, cinnamon, and Japanese cypress. Each incense matchstick in this tiny pack delivers up to 30 minutes of aroma. $13 for box of eight sticks at ameico.com

WARTHER 3-INCH

Give a trio of fair-trade spices from select farms in Sri Lanka and India. Options include Anamalai Nutmeg, Kashmiri Saffron, Nandini Coriander, and more.

From $36 for a set of three at diasporaco.com

paring knife

BLUE PLATYPUS FREE THE BIRDS

tea towel

Perk up your host’s kitchen with a cotton towel that’s so cute they’ll wonder if they should frame it instead of drying dishes with it. $14 at blue-platypus.com

ALLRECIPES.COM

21

DEC/JAN 2022

Small but mighty, this carbon-steel knife keeps a sharp edge for trimming and peeling jobs.

The style of the hand-polished blade dates back to 1902, when the company first launched. $39 at warthercutlery .com

IN GOOD TASTE WILD CHILD

wine sampler

Wine-lovers will get a kick tasting their way through this eight-pack set of adorable mini bottles of red, white, and rosé varieties. We sure did, and there wasn’t a dud in the bunch. Split the set for multiple gifts or give the whole kit to one friend. $65 for eight 187-ml bottles at ingoodtaste.com

A l l s t a r Ti p s & To o l s M I X E R

Invited for a holiday dinner, an overnight stay, or an evening of cocktails and conversation? Don’t come empty-handed. Show thanks and encourage a future invitation with one of these thoughtful gifts (or stocking stuffers!), recommended by our editors and Allrecipes Allstars. By Cheryl Slocum

COOK TO FOLLOW

SMELLS LIKE THE HOLIDAYS

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

IN SEASON

trending g

ALLRECIPES.COM

23

DEC/JAN 2022

COOKIE CONNECTION

PROP STYLING SUE MITCHELL

chocolate

G OT TA LOVE

B

BY CHERYL SLOCUM

|

PHOTOS BRIE PASSANO

|

FOOD STYLING SAMMY MILA & LAUREN McANELLY

|

ehind the scenes, there’s quite a process that includes fermenting, roasting, grinding and more to create the rich, luscious, melt-in-the-mouth chocolate we know and love.

It starts with raw, bitter cacao beans, the seeds of the cacao tree—a plant that traces its roots to South American rain forests. Today, cacao is also grown in parts of Africa, Asia, the Caribbean, and other warm, humid areas along the equator.

Chocolate has had a hold on us for millennia.

Before the Aztecs named it xocolatl, Mayans concocted hot cocoa’s ancient cousin around 250 A.D. using knowledge developed by cultivators at least 2,000 years earlier. Our zeal for cooking with chocolate hasn’t wavered since. We use it to enrich stews, season roasts, and create swoon-worthy desserts and special treats, especially around the holidays.

Farmers mainly raise three cacao varieties: Forastero, which features robust cocoa notes; Criollo, a rare bean with fruity, tobacco aromas and delicate flavor; and Trinitario, a hybrid with a forward chocolate taste. Soil composition, climate, and elevation also play a role in cacao flavor.

Chocolate makers blend cacao varieties or may source from a single bean, farm, or region to create distinct flavor profiles.

The percentage of cacao used in making bittersweet, semisweet, and milk chocolate also affects the taste.

The recipes that follow showcase the results of the cacao-to-chocolate journey.

Mix up indulgent, chewy cookies and creamy ganaches, simmer a mole sauce made with chiles and cinnamoninfused chocolate, stir together a versatile cocoa rub, and more. There’s a world of flavor to discover.

TRENDING

DA R K C H O CO L AT E H OT CO COA

Heat 1 cup whole milk in a saucepan over medium heat until just boiling, 3 to 4 minutes.

Add 2 to 2½ tsp. brown sugar; stir until dissolved, about 1 minute. Stir in 2 oz. bittersweet or dark chocolate [we used 85% cacao] until melted, about 2 minutes. Remove saucepan from heat and stir in 1 Tbsp. whipping cream (or more to taste) and a pinch cinnamon (or more to taste). Makes 1¼ cups.

“I used coconut cream instead of dairy, and added whipped coconut cream and cayenne pepper on top.”

F LO U R L E S S T R I P L E C H O CO L AT E CO O K I E S HANDS-ON 25 MIN

TOTAL 40 MIN

MAKES 2 ½ DOZEN

– BUCKWHEAT QUEEN

SUBMITTED BY JAMIEBROOKE5761

1 REVIEW

A sprinkle of salt on these rich, chewy (and gluten-free!) cookies balances the sweetness and slightly tames the bitter notes in chocolate with higher cacao percentages.

5½ oz. semisweet or bittersweet chocolate, finely chopped [We used 56% cacao chocolate.]

3 egg whites, at room temperature 1½ cups powdered sugar, plus 1 to 2 Tbsp. for dusting ½ cup unsweetened cocoa powder ¼ tsp. salt 2¼ oz. bittersweet or dark chocolate, chopped [We used 70% cacao chocolate.] ¼ tsp. coarse sea salt

POWERFUL POWDER Unsweetened cocoa powder is dried chocolate liquor with most of the cocoa butter removed. Dutchprocess cocoa is made the same way, but from alkali-treated cacao beans, so it’s less acidic and has a mellower taste. Both should be stored in airtight containers in a cool, dry place.

1. Preheat oven to 400°F. Line 2 baking

sheets with parchment paper.

2 . Melt semisweet chocolate in a double boiler or a heat-safe bowl set over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool to room temperature.

3. Beat egg whites in a large bowl with an electric mixer on medium-high until soft peaks form. Gradually beat in 1 cup powdered sugar until mixture resembles marshmallow creme.

4 . Whisk together ½ cup powdered sugar, the cocoa powder, and ¼ tsp. salt in a bowl; beat into egg white mixture on low until soft peaks form.

Stir in cooled, melted semisweet chocolate until dough is a thick and

ALLRECIPES.COM

25

DEC/JAN 2022

fudgy consistency. Fold in chopped bittersweet chocolate.

5. Drop dough in 2-tsp. portions about 2 inches apart on prepared baking sheets. Lightly sprinkle with coarse sea salt and dust with 1 to 2 Tbsp. powdered sugar.

6. Bake until cookie edges are set and tops begin to crack, 8 to 10 minutes. Cool on sheets 10 minutes before transferring to a wire rack to cool completely. (Cookies can be stored in an airtight container at room temperature up to 3 days.) armagazine.com/flourlesstriple-chocolate-cookies HIDDEN GEM

GLUTEN-FREE

PER COOKIE: 68 CAL; 3G FAT (2G SAT); 1G PRO; 11G CARB (1G FIBER, 8G SUGARS); 45MG SODIUM

G o t t a L ove C h o co l a te T R E N D I N G

C H O CO L AT E G A N AC H E L AY E R C A K E ★★★★ 2 REVIEWS

Use unsweetened chocolate and cocoa in this luscious cake and save your favorite bittersweet chocolate for a ganache that plays out in two ways: Whipped and chilled, it’s a creamy filling.

Heated and drizzled, it’s a glossy glaze.

For Cake 3/4 cup butter 2 (1-oz.) squares unsweetened baking chocolate, chopped 21/4 cups flour 2 cups sugar 1/4 cup unsweetened cocoa powder 11/2 tsp. baking soda 1 tsp. salt 13/4 cups buttermilk, at room temperature 2 eggs, at room temperature 2 tsp. vanilla extract For Whipped Ganache and Glaze 12 oz. bittersweet chocolate, chopped [We used 60% cacao chocolate.]

21/2 cups whipping cream Pomegranate seeds, for garnish Flaky salt, such as Maldon, for garnish Make Cake 1. Preheat oven to 350°F. Grease two 9-inch

HANDS-ON 25 MIN

TOTAL 2 HR, 25 MIN

SERVES 10

spatula until melted, about 5 minutes. Let cool 10 minutes.

3. Mix together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.

4 . In another bowl, whisk together buttermilk, eggs, and vanilla; stir in melted chocolate. Add to flour mixture; beat with an electric mixer at low speed 1 minute. Increase speed to high; beat until light and fluffy, about 2 minutes.

Divide between prepared pans.

5. Bake until a toothpick inserted near centers comes out clean, 30 to 35 minutes. Let cool in pans on wire racks 10 minutes. Loosen cake edges from pan, then turn out onto wire racks to cool completely.

Make Whipped Ganache and Glaze 6. Put 6 oz. bittersweet chocolate in a large heat-safe bowl. Bring 3/4 cup cream just to a boil in a saucepan; pour over chocolate.

Let stand without stirring 2 minutes, then stir until chocolate is melted. Let cool to room temperature, about 30 minutes.

7. Add 1 cup cream to chocolate mixture. Set bowl over a larger bowl filled halfway with ice water and whisk frequently until cooled to room temperature and thickened to the consistency of frosting, 5 to 7 minutes. Beat

SUBMITTED BY MARSHA2647

with an electric mixer at medium speed until light and fluffy, about 1 minute.

8. Place 1 cooled cake layer on a cake plate; spread 1 cup whipped ganache over top of layer. Top with second cake layer and use remaining whipped ganache to very lightly frost entire cake to create a smooth crumb coating. Chill cake 30 minutes.

9. Meanwhile, put remaining 6 oz. bittersweet chocolate in a small bowl. Heat remaining 3/4 cup cream just to boiling; pour over chocolate. Let stand without stirring for 2 minutes, then stir until chocolate is melted.

Let cool 25 minutes or until mixture is thickened but pourable and an instant-read thermometer registers 80°F. 10. Pour glaze over cake, gently smoothing with an offset spatula and letting glaze run over edge and drip down sides. Let stand until set, about 1 hour. Garnish with pomegranate seeds and flaky salt. (Chill cake, covered, up to 3 days.) armagazine.com/chocolate-ganachelayer-cake HIDDEN GEM PER SLICE: 848 CAL; 52G FAT (32G SAT); 11G PRO; 95G CARB(6G FIBER, 64G SUGARS); 621MG SODIUM

round cake pans; line with parchment paper.

2. Warm butter and unsweetened chocolate in a double boiler or a heat-safe bowl set over simmering water. Stir frequently, scraping down sides with a rubber

P O M E G R A N AT E A N D C H O C O L AT E ?

Yes, please! Juicy, fiber-rich pomegranate seeds offer a bright flavor contrast to this cake, not to mention an antioxidant boost. Dark chocolate and cocoa are high in flavanols shown to fight cardiovascular disease. And polyphenols in pomegranate are linked with reduced inflammation and LDL cholesterol.

C H O C O L AT E T Y P E S Unsweetened = 100% chocolate liquor and cocoa butter.

Milk = at least 10% chocolate liquor and cocoa butter, plus sugar and dried milk.

Bittersweet and Semisweet = at least 35% chocolate liquor and cocoa butter, plus sugar. The FDA doesn’t further delineate between bittersweet and semisweet or define Dark chocolate, although many makers label non-milk chocolates with 60% or more total cacao as bittersweet, and those with 70% or more as dark.

ALLRECIPES.COM

Ruby = a naturally pink, fruity chocolate made with chocolate liquor and cocoa butter from specially grown cacao beans, plus dried milk and sugar.

White = at least 20% cocoa butter, plus sugar and dried milk.

Contains no chocolate liquor.

26

DEC/JAN 2022

Nama-stay Healthy.

Restore balance with the Antioxidant Superpower.

P ∂ M Wonderful, the Antioxidant Superpower, has four times more free-radical-fighting antioxidants than the average cup of green tea.

Making it the perfect drink to help you reach nirvana.

© 2021 POM Wonderful LLC. All Rights Reserved. POM, POM WONDERFUL, ANTIOXIDANT SUPERPOWER, the accompanying logos, and the Bubble Bottle Design are trademarks of POM Wonderful LLC or its affiliates. PJ211013-03

G o t t a L ove C h o co l a te T R E N D I N G

CHICKEN MOLE WITH FOUR CHILES HANDS-ON 40 MIN

TOTAL 2 HR

SERVES 6

SUBMITTED BY TY

22 REVIEWS 2 2 2 2 2 1 2 1 1 ½ ¼ ¼ 1 1 ½

1 ¾ ⅛ 1 12 1

dried mulato chiles dried ancho chiles dried guajillo chiles dried pasilla chiles Tbsp. lard, or more as needed small onion, coarsely chopped cloves garlic, halved (6-inch) flour tortilla (5-inch) corn tortilla ripe plantain, cut into ½-inch slices cup raw almonds (about 1¼ oz.) cup peanuts Tbsp. sesame seeds (15-oz.) can whole peeled tomatoes, with juices tablet Mexican chocolate, such as Abuelita or lbarra (about 1½ oz.) tsp. dried Mexican oregano tsp. kosher salt tsp. ground cloves cup low-sodium chicken broth bone-in, skin-on chicken thighs (about 4 lb.)

(3-inch) cinnamon stick Toasted sesame seeds, for garnish Corn tortillas, for serving Cooked rice, for serving

1. Remove stems, veins, and seeds from

chiles. Heat 2 tsp. lard in a large, heavy skillet over medium heat. Add chiles; cook, stirring, until fragrant and lightly toasted, about 1 minute. (Be careful not to burn them.) Transfer chiles to a bowl. Cover with boiling water and let stand 10 minutes to hydrate.

2 . Meanwhile, add 1 tsp. lard to skillet.

Add onion and garlic; cook until onion is soft and translucent, about 5 minutes.

Transfer to a large bowl.

3. Tear flour and corn tortillas into pieces and add to skillet. Toast, turning often, until golden brown on both sides, about 3 minutes. Add to onion mixture.

4 . If needed, melt a small amount of additional lard in skillet. Add plantain;

cook, stirring, until lightly browned, about 5 minutes. Add to onion mixture.

5. Add almonds and peanuts to skillet; cook and stir until fragrant, about 1 minute. Add sesame seeds and continue cooking until lightly browned, 15 to 30 seconds; add to onion mixture.

6. Put tomatoes in skillet; warm over medium heat until heated through, about 5 minutes. Remove from heat.

Break chocolate into chunks and stir into tomatoes until melted; add to onion mixture, along with oregano, salt, and cloves. Drain soaked chiles and add to onion mixture; stir to combine.

7. Working in batches and adding broth as needed, purée mixture in a blender until smooth. Transfer to a very large bowl and stir in any remaining broth.

Season to taste with additional salt.

8 . Heat 1 Tbsp. lard in a 5- to 6-qt. Dutch oven over medium-high heat. Working in batches, sear chicken thighs, skin sides down, until skin is crispy and golden, 4 to 6 minutes. Return all thighs to pot, skin sides up. Add sauce and cinnamon stick to pot. Cover and simmer over medium-low heat 1 to 1½ hours or until chicken is very tender and an instantread thermometer inserted into thickest parts registers 180°F. Garnish chicken servings with toasted sesame seeds.

Serve with tortillas and rice. armagazine.com/chicken-molewith-four-chiles PER SERVING (2 CHICKEN THIGHS AND ABOUT ¾ CUP SAUCE): 678 CAL; 39G FAT (10G SAT); 48G PRO; 34G CARB (4G FIBER, 11G SUGARS); 594MG SODIUM

MMM, MOLE! Mole (MOH-lay) is a Mexican sauce made with dried chiles, nuts, seasonings, and (often) Mexican chocolate, which has a grainy texture from ground cocoa beans and an undercurrent of cinnamon. The rich, complex sauce isn’t sweet, per se, but the chocolate adds depth. Look for Mexican chocolate (also used to make hot chocolate drinks) at Latin and specialty markets.

ALLRECIPES.COM

28

DEC/JAN 2022

“I love this recipe; it’s the closest I’ve seen to real, traditional mole.

There are many variations you can make.

I used pumpkin seeds instead of almonds, and added cloves and peppercorns when puréeing the ingredients.”

– ROSALI.ND

THE SAME GREAT SWEETENER IN A SUPER SWEET NEW DESIGN! ON SHELVES DECEMBER 2021

Sweet New Look. Same Great Taste. SweetLeaf is celebrating 40 years of bringing delicious, better-for-you products to families around the world. As we continue that promise and legacy, we have freshened up our look. Bright, happy goodness with the best, highest-quality sweeteners you can rely on to kick the sugar and keep the sweet. By making the swap from sugars to plant-based SweetLeaf Stevia products, you can reduce calories, carbs, and sugars while keeping all of the flavors you love in your foods, drinks, and recipes.

NO SUGARS • NO ARTIFICIAL SWEETENERS • ZERO CALORIES • DELICIOUS

SweetLeaf’s award-winning family of products is available at your favorite health food stores, natural groceries, supermarkets and online retailers.

Buy now in-store or online at: Shop.SweetLeaf.com

G o t t a L ove C h o co l a te T R E N D I N G

FROM

CO COA R U B

CACAO TO

chocolate

Stir together ¼ cup coarse or kosher sea salt; 3 Tbsp. garlic powder; 2 Tbsp. each unsweetened cocoa powder and packed dark brown sugar; and 1 Tbsp. each chili powder, ground cumin, onion powder, white sugar, and black pepper in a small bowl.

Store in an airtight container up to 6 months.

To use, rub 2 tsp. spice mixture onto each 6-oz. portion of meat or poultry or 1½ cup cubed or sliced vegetables (such as potatoes or butternut squash tossed with 2 tsp. oil before seasoning); let stand at least 10 minutes before cooking. Makes 1 cup.

Take a look at how this ancient ingredient goes from bean to bar.

1. Cacao tree

fruit pods are cracked open, and the beans and pulp inside are extracted.

2. Cacao

beans and pulp are wrapped in banana leaves or in special boxes and left to ferment until the pulp melts away, leaving only the beans.

3. The beans

are dried (usually in the sun) for one to two weeks. In that time, they turn a reddishbrown color.

4. Cacao beans

are roasted to develop flavor, then cracked open to expose the meat, which is crushed into cocoa nibs.

5. The nibs

are ground to a paste called chocolate liquor and mixed to develop flavor.

6. The liquor

is tempered (a heating and cooling process) to create solid chocolate. The liquor can also be separated into dry cocoa solids (powder) and cocoa butter (the fat from the beans).

PEPPER-CRUSTED FILET MIGNON WITH C H O CO L AT E - P O R T S A U C E HANDS-ON 15 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY GIOIAFIVE

50 REVIEWS

Make a quick, velvety pan sauce with chocolate and port and turn a steak into a celebration.

4 (5-oz.) fllet mignon steaks 2 Tbsp. olive oil 1 to 2 tsp. cracked white or black peppercorns ½ Tbsp. kosher salt 2 Tbsp. minced shallot ½ cup ruby port 2 Tbsp. balsamic vinegar ½ cup beef broth 1 tsp. minced fresh rosemary 1 oz. bittersweet chocolate, chopped [We used 60% cacao chocolate.]

1. Let steaks stand at room temperature

30 minutes. Preheat oven to 400°F. 2 . Brush steaks with 1 Tbsp. oil; sprinkle with pepper and salt. Heat remaining 1 Tbsp. oil in a large oven-safe skillet over medium-high heat. Add steaks. Cook 4 minutes, turning once halfway through.

3. Transfer skillet to oven. Roast, uncovered, 9 to 11 minutes or until medium-rare and an instant-read thermometer inserted into centers registers 135°F. Reserving drippings in skillet, transfer steaks to a plate, cover loosely with foil, and let stand.

4 . Add shallot to skillet; cook, stirring, over medium heat 1 minute. Add port and balsamic vinegar; simmer 3 minutes.

Add broth and rosemary; return to a simmer. Whisk in chocolate until melted and sauce is slightly thickened, 2 to 3 minutes. Serve sauce with steaks. armagazine.com/pepper-crusted-filet mignon-with-chocolate-port-sauce GLUTEN-FREE PER SERVING (1 STEAK AND 2 TBSP. SAUCE): 533 CAL; 40G FAT (15G SAT); 26G PRO; 10G CARB (1G FIBER, 5G SUGARS); 270MG SODIUM

ALLRECIPES.COM

30

DEC/JAN 2022

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 sick to your • feel very thirsty 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: • have never taken aripiprazole before • are pregnant or plan to become pregnant. It is not known • 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 should check your blood sugar before you start receiving ABILIFY MAINTENA, talk to your healthcare provider ABILIFY MAINTENA and during your treatment. about registering with the National Pregnancy Registry 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 sick to your stomach ¾ feel very hungry ¾ feel very thirsty ¾ feel confused, or your breath smells fruity ¾ feel weak or tired ¾ need to urinate more than usual ○ 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

chef

Maura Rawlette (@Chef Mo) is one of 60 million cooks who visit Allrecipes.com every month.

Get to know this lactoseavoiding mom, shop manager, and Allrecipes Allstar*—and try one of her favorite recipes.

*Allstars are Allrecipes

superfans, a select group of our most passionate and actively engaged community members.

ALLRECIPES.COM

34

DEC/JAN 2022

Why I love cooking: The most gratifying part is hearing someone say, “This tastes great! How did you make it?”

PHOTOS: (PORTRAIT) KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER. (CAKE) JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

Favorite Christmas tradition: My greatuncle passed down to me his spritz cookie press. My niece and great-niece use it to make cookies together at Christmastime. We love making them with some of my late grandma’s cookie cutters and some new ones we’ve added to the bunch. We somehow end up with a lot of trout-shaped cookies, great memories, and lots of laughs, too!

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

About me: I’m 39 and live in King George, Virginia, with my son, Devin, and a soon-toarrive little one by the end of the year. I manage a family glass shop.

Ò

I didn’t create this recipe, but if I ever bring a different recipe to gatherings of friends and family, they all ask why I didn’t bring THE rum cake,” Maura says. “I tweak it this way: Before turning out the cake, I poke holes in it with the back of a wooden spoon and pour in the glaze. I let the cake soak in all that glaze for several hours before turning it out.”

My most popular recipes: People love my Golden Rum Cake (at right). I didn’t create the recipe, but I tweak it to make it mine. My Spicy Thai Basil Chicken (armagazine.com/spicythai-basil-chicken) gets a lot of raves, too.

Few people know: I used to be an undercover liquor customer in Virginia.

I would arrive and ask for alcohol and wait to see if they asked to see my ID. Dealing with lactose intolerance: My 12-year-old son, Devin, was diagnosed with lactose intolerance.

At first, changing over to lactose-free meals was really hard. I learned that even some French fries contain milk powder.

That’s when I realized I needed to cook from scratch. It really helped that as Devin got older, Continued on next page

GOLDEN RUM CAKE HANDS-ON 20 MIN

TOTAL 1 HR, 30 MIN

SERVES 12

★★★★★ 1,403 REVIEWS 1 cup chopped walnuts 1 (15.25-oz.) pkg. yellow cake mix 1 (3.4-oz.) pkg. instant vanilla pudding mix 4 eggs 1/2 cup plus 1/3 cup dark rum 1/2 cup plus 3 Tbsp. water 1/2 cup vegetable oil 1/3 cup butter 2/3 cup sugar Powdered sugar, for garnish 1. Preheat oven to 325°F. Grease and flour

a 10-inch fluted tube pan. Sprinkle chopped nuts evenly in bottom of pan. [If you’re using an intricately patterned pan, as we did, fold the nuts into the batter instead for a clean release.]

2 . Stir together cake mix and pudding mix in a large bowl. Using an electric mixer on medium speed, beat in eggs, 1/2 cup rum,

SUBMITTED BY JACKIE SMITH

1/2 cup water, and the oil until combined.

Pour batter into prepared pan.

3. Bake until a toothpick inserted into cake comes out clean, about 1 hour.

Let cool in pan on a wire rack 10 minutes.

4 . Meanwhile, for glaze, put butter, remaining 3 Tbsp. water, and the sugar in a small saucepan. Bring to a boil over medium heat; boil, stirring constantly, 5 minutes. Remove from heat and stir in remaining 1/3 cup rum.

5. Turn out cake onto a serving plate.

Brush some glaze over top and sides of cake. Allow cake to absorb glaze, then repeat until all glaze is used. Dust cake with powdered sugar. (Cake keeps up to 3 days in an airtight container at room temperature or up to 3 months frozen.) armagazine.com/golden-rum-cake PER SLICE: 477 CAL; 26G FAT (6G SAT); 5G PRO; 48G CARB (1G FIBER, 19G SUGARS); 414MG SODIUM

by Blue B

uffalo

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

Get the App, Get the Rewards

the number of nondairy milks at the market soared. Now they have so many substitutes for things, including cheeses.

My funniest food memory: Making cheese straws with my mom after seeing a TV special all about them. We were so excited, but they turned out to be a flop.

My hidden talents: Scrapbooking and leading kayaking tours on our creek.

Best cook I know: I actually never grew up with a cook I admired. I started watching Food Network, and from there, my love for cooking has just continued to grow.

Favorite thing to cook: Sweet potato fries and Thai food.

If I could have a superpower: It would be to know ALL the answers.

On my bucket list: To take my family on a cruise and to take up beekeeping!

My closest thing to an actual superpower: Growing a garden.

Kitchen tool I can’t live without: My food processor. I’ve started loving making homemade pizzas. Being able to shred cheese myself is great for all those cheeses no one thinks they want to eat.

Recent food discovery: Steamed artichokes. I had never eaten one or even seen one in person. They’re fun to eat and simple to make!

My favorite part about living in Virginia: I love living in a small county. People know my uncles and aunts. There’s an old man who puts his flowers out for sale in the morning, and he waves. It’s great to smile and greet the people I have come to know growing up here.

Best advice I ever got: There’s no need to rush.

My kitchen is: My place to escape and create meals using some of my favorite ingredients and new ingredients.

REWARDS

My girlfriends and I get together each month for a “Moms’ Night In.”

My cat, Hash, just isn’t happy until he gets in the kayak with me.

This is me vacationing with my high school sweetheart, Drexel Rawlette Jr., at a Virginia state park in the fall.

by Blue Buffalo ALLRECIPES.COM

36

DEC/JAN 2022

Now There’s an App for Pet Parents Like Us

by Blue Buffalo

©2021 Blue Buffalo Company, Ltd.

load Scan to down ts* n and earn poi

Be the best Pet Parent you can be

*US customers only. No cash value. See terms in app.

Engage with a community of like-minded Pet Parents Earn points to use toward BLUE Bundles, treats and more Get advice and tips on all things pet -related

by Blue Buffalo

Track your pet’s health and wellness

smells LIKE THE

Red wine, sizzling onions, and a hint of cinnamon.

Basmati rice laced with fragrant cardamom and cloves.

The unmistakable perfume of yeast rolls, fresh from the oven. Create spirit-boosting scents and delicious memories with these aromatic recipes for comfort and joy.

BY CHERYL SLOCUM PHOTOS CARSON DOWNING FOOD STYLING SAMMY MILA PROP STYLING SUE MITCHELL

TRENDING

B E E F S T I FA D O HANDS-ON 20 MIN TOTAL 2 HR SERVES 4 SUBMITTED BY LOLLY B

25 REVIEWS 2 Tbsp. butter 2 Tbsp. olive oil 2 lb. boneless beef chuck, cut in 1½-inch pieces 1 cup chopped onion 2 cloves garlic, minced ½ cup dry red wine ½ tsp. salt ½ tsp. black pepper ¼ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. sugar 1 (1x4-inch) strip orange zest 1 (14.5-oz.) can diced tomatoes, with juices ½ cup water 1 lb. pearl onions, peeled 1. Heat 1 Tbsp. each butter and oil in

a 4-qt. Dutch oven over medium-high heat. Add half the beef and brown on all sides, about 4 minutes; transfer to a plate. Add remaining butter to pot.

Brown remaining beef on all sides, about 4 minutes; transfer to the plate.

2 . Reduce heat to medium. Add chopped onion and garlic to pot. Cook, stirring, until onion is softened and translucent, about 5 minutes. Add wine; bring to a simmer and cook until wine is reduced by half, about 3 minutes.

3. Return beef to pot. Stir in salt, pepper, cinnamon, nutmeg, sugar, and orange zest. Pour in tomatoes and water. Cover and bring to a boil over medium-high heat. Reduce heat to medium-low; simmer 1 hour.

4 . Meanwhile, heat remaining 1 Tbsp. oil in a large skillet over medium heat. Add pearl onions; cook, stirring frequently, until well browned, 5 to 8 minutes. Transfer onions to pot; simmer, covered, until beef and onions are tender, about 20 minutes.

Remove zest before serving.

If desired, serve with cooked orzo.

ZESTY

&

SAVO RY Stifado is a traditional Greek stew that can be made with beef, rabbit, or pork and almost always includes whole pearl onions and a fragrant braising liquid. The wine, tomatoes, and orange zest in this one combine for a piquant aroma that intermingles with the sweet and peppery notes of cinnamon and nutmeg.

armagazine.com/beef-stifado

“This had wonderful aromatic flavors.

The combination of red wine, orange peel, cinnamon, and nutmeg was delightful.”

PER 1½ CUPS: 481 CAL; 24G FAT (9G SAT); 41G PRO; 22G CARB (4G FIBER, 11G SUGARS); 913MG SODIUM

– LADYBUG

ALLRECIPES.COM

39

DEC/JAN 2022

S m e l l s L i ke t h e H o l i d ays T R E N D I N G

C I N N A M O N P O R K LO I N A N D P OTATO E S

“The smell in my house while this baked was better than any candle on the market! And the mix of tastes was really great.

I will definitely make it again!”

– JOEYAND MAGGIESMOM

“As I started this, I thought, ‘These ingredients are kind of weird!’

But I made it anyway, and my family loved it! I did mix a little sugar with the cinnamon, and it was delicious. This would be a good company dish.”

– CTISZA

HANDS-ON 15 MIN TOTAL 1 HR, 30 MIN SERVES 6 SUBMITTED BY JAICARD

62 REVIEWS 1 (2- to 2½-lb.) boneless pork loin roast ¾ tsp. salt ¾ tsp. black pepper 1 Tbsp. vegetable oil 4 round red potatoes, sliced ½ inch thick (1¼ to 1½ lb.)

3 sweet potatoes, peeled and sliced ½ inch thick (1½ lb.)

2 Tbsp. cinnamon 1 tart green apple, peeled and sliced ¼ cup butter, sliced into 6 (⅓-inch-thick) pats ¾ cup milk ¾ cup water 1 Tbsp. cornstarch 1 chicken bouillon cube 1 beef bouillon cube 1. Preheat oven to 375°F. Trim any

tough membrane from pork loin; season with ½ tsp. each salt and pepper.

2 . Heat oil in a large skillet over medium-high heat. Add pork; sear until golden brown, turning once, about 8 minutes per side. Transfer to a 9x13-inch baking dish.

3. Season red potatoes with remaining ¼ tsp. each salt and pepper. Put sweet potatoes and cinnamon in a zip-top plastic bag; shake to coat. Arrange potatoes and sweet potatoes around pork and scatter with apple and butter.

Cover tightly with foil.

4 . Roast 1 to 1¼ hours or until an instant-read thermometer inserted into the thickest part registers 145°F. 5. Meanwhile, whisk together milk, water, and cornstarch in a small saucepan. Add bouillon cubes; cook, stirring, over medium heat until sauce is thickened and bubbly. Serve pork and potatoes with sauce and, if desired, sprinkle with additional pepper. armagazine.com/cinnamon-porkloin-and-potatoes PER SERVING (4 OZ. PORK, 1 CUP POTATOES AND APPLES, AND 2 TBSP. SAUCE): 536 CAL; 22G FAT (10G SAT); 37G PRO; 47G CARB (7G FIBER, 10G SUGARS); 780MG SODIUM

P U L AO ( W H O L E - S P I C E F R AG R A N T R I C E ) HANDS-ON 15 MIN

TOTAL 45 MIN

SERVES 4

SUBMITTED BY CELESTIAL

cup vegetable oil (2-inch) cinnamon stick whole black peppercorns tsp. cumin seeds green cardamom pods, cracked whole cloves black cardamom pod, cracked cup chopped onion tsp. garlic paste tsp. ginger paste tsp. plus 3½ cups water large russet or Yukon Gold potato, quartered lengthwise and cut crosswise into ¼-inch-thick pieces 1 cup chopped tomato 1 green chile pepper (such as serrano), slit 1 cup basmati rice

¼ 1 10 1 4 3 1 ½ 1 1 1 1

1. Heat oil in a large saucepan over medium

heat. Add cinnamon stick, peppercorns, cumin seeds, green cardamom, cloves, and black cardamom; cook and stir until starting to spatter, 30 seconds to 1 minute.

2 . Stir onion into pan; cook, stirring occasionally, until translucent, about

NEW RECIPE GO ONLINE TO RATE & REVIEW

5 minutes. Add garlic paste, ginger paste, and 1 tsp. water; cook until fragrant, about 1 minute. Add potato; cook, stirring, until slightly softened, about 3 minutes.

Stir in tomato; cook until juices start to evaporate, about 2 minutes.

3. Pour in 3½ cups water. Add chile pepper; bring to a boil. Add rice; cook over medium heat until rice grains rise to the surface, 5 to 10 minutes. Reduce heat to low. Simmer, covered, until rice is tender and water is absorbed, 10 to 15 minutes. Remove whole spices and chile before serving, or simply eat around them. armagazine.com/pulao-whole-spicefragrant-rice GLUTEN-FREE

VEGAN

PER 1⅓ CUPS: 348 CAL; 14G FAT (2G SAT); 5G PRO; 50G CARB (2G FIBER, 3G SUGARS); 67MG SODIUM

ALLRECIPES.COM

41

DEC/JAN 2022

EARTHY

&

SMOKY This dish gets its heady scent from the popcornlike aroma of basmati rice and the alchemy of toasting several whole spices before steaming them with the grain.

Green cardamom delivers sweet, peppery notes, while its cousin black cardamom adds a pungent, smoky edge.

Cumin seed, a member of the parsley family, contributes haylike undertones while woody cinnamon, spicy cloves, and musky black pepper add to the dish’s warm, earthy aroma.

S m e l l s L i ke t h e H o l i d ays T R E N D I N G

VA N I L L A G O L D E N M I L K HANDS-ON 5 MIN TOTAL 10 MIN SERVES 4 SUBMITTED BY CIPHER

4 REVIEWS

It’s fine to use lower fat or nondairy milk for this warm, cozy drink.

If you don’t have a vanilla bean, stir in 2 tsp. vanilla extract after simmering the milk.

2 1 1 ½ ¼ ¼ ¼

cups milk whole vanilla bean, split lengthwise tsp. sugar (optional) tsp. turmeric tsp. cinnamon (optional) tsp. black pepper tsp. nutmeg (optional), plus more for garnish

Bring milk just to a boil in a small saucepan over medium heat. Reduce heat to low. Add vanilla bean, sugar (if using), turmeric, cinnamon (if using), pepper, and nutmeg (if using). Stir until all spices are fully incorporated into milk. Simmer about 5 minutes to combine flavors. Pour into mugs. Garnish with nutmeg. armagazine.com/vanilla-golden-milk HIDDEN GEM

QUICK

GLUTEN-FREE

PER ½ CUP: 81 CAL; 4G FAT (2G SAT); 4G PRO; 7G CARB (0G FIBER, 7G SUGARS); 53MG SODIUM

WA R M

&

P E P P E RY Turmeric brings a sunny color and an earthy, peppery, slightly bitter edge to the sweet tropical musk of the vanilla and the woodsy bite of the cinnamon and nutmeg.

GRASSY

&

SWEET Saffron, the stigma of the Crocus sativus flower, adds a golden hue and lends a grassy, lightly floral essence to the justbaked aroma of these traditional sweet, yeast buns.

“My Swedish husband has been eating and making saffron buns for 40 years. These were the best we’ve had.

We bought the quark (a fresh, tangy, spreadable cheese) from a cheese store.

It makes a difference in the texture of the buns.”

– JOJO

L U S S E K AT T E R ( S W E D I S H S A F F R O N B U N S ) HANDS-ON 40 MIN

TOTAL 2 HR, 15 MIN

MAKES ABOUT 3 DOZEN

14 REVIEWS ¼ 1¾ ½ ⅔ ½

2 7½ ⅓ ½ 1 1

cup raisins (optional) cups milk cup butter cup sugar tsp. saffron threads, crushed to powder (0.25-oz.) pkg. active dry yeast cups flour cup quark or sour cream tsp. salt egg Tbsp. water

1. Steep raisins (if using) in boiling

water in a small bowl for 30 minutes; drain.

2 . Meanwhile, warm milk, butter, 2 Tbsp. sugar, and the saffron in a small saucepan over medium heat until butter nearly melts and temperature has reached 100°F. Remove from heat; stir in yeast until

SUBMITTED BY CAMILLAAA

dissolved. Let stand until foamy, 5 to 10 minutes.

3. Put 7 cups flour in the work bowl of a stand mixer fitted with a dough hook. Add milk mixture, remaining sugar, the quark, and salt. Mix on medium until dough is shiny and silky, adding up to ½ cup more flour as needed, until dough begins to pull away from the sides of the bowl, about 5 minutes. (Alternatively, stir together mixture in a large bowl using a wooden spoon until dough comes together, then knead until dough is shiny and smooth, about 5 minutes.) Transfer to a lightly greased bowl, cover, and let rise until doubled, about 40 minutes.

4 . Line 3 baking sheets with parchment paper. Punch down dough, cover, and let rest 10 minutes.

5. Divide dough into 35 (1½ - oz.) pieces.

On a lightly floured work surface, roll each

ALLRECIPES.COM

43

DEC/JAN 2022

piece into a 9-inch-long rope. Then roll the ends of each rope in opposite directions toward the center to create curled, S-shape buns. Arrange on prepared baking sheets 2 inches apart. Set raisins (if using) in the coils of each S. 6. Cover buns with a towel and let rise 30 minutes. Preheat oven to 375°F. 7. Beat together egg and water in a small bowl. Gently brush each bun with egg mixture. Bake until puffed and golden, 12 to 14 minutes. Cool on wire racks.

Store in an airtight container at room temperature up to 2 days or freeze in a zip-top plastic bag up to 2 months.

Thaw at room temperature. armagazine.com/lussekatter-swedishsaffron-buns HIDDEN GEM PER ROLL: 154 CAL; 4G FAT (2G SAT); 4G PRO; 26G CARB (1G FIBER, 5G SUGARS); 63MG SODIUM

cookie One bite of a sweet cookie can connect us to cultures and traditions beyond our borders.

Explore cookies from around the world, shared by our Allrecipes community members.

connectio

BY CAITLYN DIIMIG, RD PHOTOS CARSON DOWNING FOOD STYLING SAMMY MILA PROP STYLING SUE MITCHELL

You can find wooden molds like these (and other key ingredients for ma’amoul) online or in Middle Eastern markets. No mold? No worries! After sealing the dough around the filling, flatten slightly, then press or carve desired designs using a wooden skewer.

ALLRECIPES.COM

44

DEC/JAN 2022

* is a powder made from the pits of the sour St. Lucie cherry. It has cherry, floral, and almond flavor notes.

In its raw state, it tastes bitter. Once cooked, it takes on a rich, fruity spice flavor. If you can’t find mahlab, stir 1/4 tsp. crushed fennel seeds and 1/4 tsp. ground cardamom into the flour mixture in Step 1 and stir 1/8 tsp. almond extract into the milk mixture after the yeast foams in Step 2.

HANDS-ON 45 MIN TOTAL 9 HR, 15 MIN MAKES 2 1/2 DOZEN SUBMITTED BY LAURAF

★★★★★ 1 REVIEW

Hearty cookies enjoyed across the Middle East, ma’amoul sometimes feature ground nuts or figs instead of dates.

This Lebanese family version gets most of its sweetness from its date filling and powdered sugar. Be generous with both!

2 cups semolina flour 1 cup all-purpose flour, plus more for dusting 1/2 tsp. ground mahlab* 1/2 tsp. salt 1 cup ghee (clarified butter), at room temperature 5 Tbsp. milk, plus more if needed 2 Tbsp. white sugar 1 tsp. active dry yeast 4 Tbsp. orange blossom water, plus more if needed 11/4 cups date paste (such as Ziyad) 2 Tbsp. powdered sugar, or more to taste 1. Stir together semolina flour, all-purpose

on “AFTER A FEW PHONE CALLS WITH MY MOM AND GRANDMA, I MANAGED TO WRITE A DETAILED RECIPE FOR ONE OF MY FAVORITE LEBANESE SWEETS.” –LAURAF

flour, mahlab, and salt in a large bowl. Work ghee into dry ingredients with your fingertips until thoroughly incorporated. [Mixture will resemble damp sand.] Let rest, covered, at room temperature, 8 hours or up to overnight.

2. Microwave milk in a bowl until just warm, about 15 seconds. Stir in sugar and yeast until dissolved. Let stand until foamy, 5 to 10 minutes.

3. Pour yeast mixture and orange blossom water over flour mixture; stir until evenly moistened and a dough forms. [To test if dough is ready, pinch off a piece and roll it into a ball. It should hold its shape without cracking.] Add more milk or orange blossom water if needed. Let dough rest, covered, about 15 minutes.

4. Meanwhile, preheat oven to 350°F and line 2 baking sheets with parchment paper or silicone baking mats. Pinch off a walnut-size piece of dough and roll into a ball. Press your thumb into the ball to create space for the filling.

Work the edges with your fingers so the sides are even and fairly thin. Add 2 tsp. date paste into indentation and pinch dough over it to seal.

5. Dust a 2-inch ma’amoul mold with flour and tap out excess. Put filled dough, seam side up, into mold. Press gently to level dough and trim off excess. Invert mold and tap it against work surface to release dough. Repeat with remaining dough, flouring the mold each time.

6. Arrange cookies 1 inch apart on prepared baking sheets. Bake, 1 sheet at a time, until edges and bottoms are golden but tops remain mostly pale, about 15 minutes.

7. Sift powdered sugar over cookies while slightly warm. Let cool completely. Store in an airtight container at room temperature up to 3 days or freeze up to 3 months. armagazine.com/maamoul HIDDEN GEM PER COOKIE: 174 CAL; 8G FAT (5G SAT); 2G PRO; 21G CARB (1G FIBER, 8G SUGARS); 40MG SODIUM

TRENDING

M A’A M O U L ( L E B A N E S E DAT E CO O K I E S )

Cookie Connection TRENDING

“THIS IS A SEASONAL SUDANESE COOKIE USUALLY USED FOR EID CELEBRATIONS, BUT YOU ARE SURELY FREE TO BAKE THEM AT ANY TIME OF YEAR. THIS RECIPE WAS HANDED DOWN TO ME BY MY MOTHER.”

G H O R AY E B A H ( B U T T E R B I S C U I T S F O R E I D) HANDS-ON 15 MIN TOTAL 45 MIN MAKES 2 1/2 DOZEN COOKIES SUBMITTED BY SHIARA

★★★★★ 1 REVIEW 1 1 1 2 1 1/4 30

cup powdered sugar cup ghee (clarified butter) tsp. vanilla extract cups flour tsp. baking powder tsp. salt whole cloves or whole blanched almonds

–SHIARA

1. Preheat oven to 300°F. Beat together

powdered sugar, ghee, and vanilla in a bowl with an electric mixer until smooth and creamy. Add flour, baking powder, and salt; stir until dough holds together.

2 . Roll dough into 1-inch balls (about 1 Tbsp. each) and arrange 2 inches apart on ungreased baking sheets. [For uniform-size balls, we patted dough into a 5x6-inch rectangle on a lightly floured surface then cut evenly into 30 squares before rolling each into a ball.] Flatten slightly and press a clove or almond into top of each cookie.

3. Bake until bottoms are lightly browned, about 15 minutes. Let cookies cool on baking sheet about 10 minutes. Transfer to a wire rack to cool completely. (Remove cloves before eating.) Store cookies between sheets of wax paper in an airtight container at room temperature up to 5 days or frozen up to 3 months. armagazine.com/ghorayebah HIDDEN GEM PER COOKIE: 108 CAL; 7G FAT (4G SAT); 1G PRO; 10G CARB (0G FIBER, 4G SUGARS); 32MG SODIUM

—sometimes spelled ghoriba, ghriba, or ghryba (goh-REE-bah)—are popular North African and Middle Eastern cookies. Styles vary. This particular version is like a shortbread studded with cloves or almonds. It is lovely with coffee or tea.

KRUSCHICKI ( P O L I S H B OW T I E O R A N G E L W I N G CO O K I E S ) HANDS-ON 30 MIN TOTAL 1 HR MAKES 5 DOZEN SUBMITTED BY DIANNE B

16 REVIEWS

“THIS RECIPE IS FROM MY GRANDMOTHER. THE SECRET IS TO ROLL THE DOUGH THIN FOR A LIGHT, CRISP COOKIE.” -DIANNE B

We halved Dianne B’s recipe for these cookies—also spelled chruściki—but kept the whiskey amount the same. Our test kitchen found it yielded a crisper result.

3 ½ 2 1 1½ ¼ 1½ 3

Vegetable oil for frying egg yolks cup sour cream Tbsp. white sugar Tbsp. whiskey tsp. vanilla extract tsp. salt cups flour, plus extra for kneading and rolling Tbsp. powdered sugar

1. Heat 1 inch of oil in a 3- to 4-qt.

saucepan to 375°F. (Use a frying thermometer to monitor temperature throughout frying in Step 4.)

2 . Beat together egg yolks, sour cream, white sugar, whiskey, vanilla, and salt in a bowl until smooth. Stir in flour until dough is stiff enough to knead. Turn dough out onto a floured surface and knead until smooth, kneading in additional flour if needed. Divide dough into 2 pieces.

3. On a floured work surface, roll each dough piece as thinly as possible, sprinkling flour under and on top of dough as needed to keep from sticking. Cut dough into 1-inch-wide strips, about 3 inches long. Cut a slit (about 1½ inches long) lengthwise in the center of each strip; gently pull 1 end through the slit (See photos at left.)

4. Working in batches, fry 3 or 4 strips in hot oil, turning once, until golden brown, 30 to 40 seconds. Drain strips on a paper towel–lined plate.

Sprinkle with powdered sugar while still warm.

Store cookies between sheets of wax paper in an airtight container at room temperature up to 1 day or freeze up to 3 months.

“Adding a teaspoon or so of plain vinegar to the mixture provides extra crunchiness.”

– GRAMMY O

armagazine.com/kruschicki HIDDEN GEM PER COOKIE: 29 CAL; 1G FAT (0G SAT); 0G PRO; 3G CARB (0G FIBER, 1G SUGARS); 11MG SODIUM

ALLRECIPES.COM

47

DEC/JAN 2022

Cookie Connection TRENDING

A N Z AC B I S C U I T S I (AUSTRALIAN CO CO N U T- OAT CO O K I E S ) HANDS-ON 15 MIN TOTAL 30 MIN MAKES 3 DOZEN SUBMITTED BY SHARON MCALLISTER

102 REVIEWS 1 1 1 ¾ ½ 1

cup quick-cooking oats cup flour cup sugar cup shredded sweetened coconut cup butter Tbsp. golden syrup or light corn syrup [Find golden syrup in the baking aisle. It has a distinct, rich flavor and is thicker and less sweet than corn syrup, but you can use corn syrup in a pinch.]

2 Tbsp. boiling water 1 tsp. baking soda

1. Preheat oven to 350°F. Line 2 baking

sheets with parchment paper. Stir together oats, flour, sugar, and coconut in a large bowl.

2 . Melt butter and syrup in a small saucepan over low heat. Stir in boiling water and baking soda. Add mixture to dry ingredients. Stir until dough forms. Drop 2-tsp. portions of dough 2 inches apart onto prepared baking sheets.

3. Bake until golden, 14 to 16 minutes. Let cool on baking sheets 5 minutes. Transfer cookies to a wire rack to cool completely.

Store cookies between sheets of wax paper in an airtight container at room temperature up to 5 days or frozen up to 3 months.

“THIS IS A TRADITIONAL RECIPE FROM AUSTRALIA AND NEW ZEALAND, ASSOCIATED WITH THE NATIONAL DAY OF REMEMBRANCE (ANZAC DAY) TO COMMEMORATE THE GALLIPOLI CAMPAIGN DURING WWI.”

“Doesn’t get more Aussie than these! This is the one and only recipe I use to make the boys Anzac biscuits. I like a little extra golden syrup in the mix.”

“Delicious! But don’t cook for the full time if you don’t want them crunchy. Just 10 minutes was perfect for me, even though they won’t look done when they come out of the oven.”

– TRISH GORMAN

armagazine.com/anzac-biscuits QUICK PER COOKIE: 73 CAL; 3G FAT (2G SAT); 1G PRO; 10G CARB (0G FIBER, 6G SUGARS); 56MG SODIUM

– AKSUNROOF

ALLRECIPES.COM

48

DEC/JAN 2022

-SHARON MCALLISTER

Some see a snack, others see pie crust.

GOYA® Maria Cookies & Chocolate Maria Cookies, real versatility for Real-Life Chefs.

Easy Maria Cookies Crust Ingredients 1 pkg. (7 oz.) GOYA® Maria Cookies ½ cup GOYA® Unsalted Butter, melted For step-by-step instructions, visit goya.com/piecrust

GOYA® Maria Cookies – The most versatile cookies you’ll try.

They’re great as a snack and perfect for creating incredible desserts from simple, crumbly crusts to delicious cakes.

©2021 Goya Foods, Inc.

Cookie Connection TRENDING

A L FA J O R E S ( D U LC E D E L E C H E S A N DW I C H CO O K I E S ) HANDS-ON 30 MIN TOTAL 3 HR MAKES 2 DOZEN SUBMITTED BY VEGCHEF

4 REVIEWS 2 cups flour ½ cup powdered sugar, plus more for dusting ¼ cup cornstarch ¼ tsp. salt 1 cup butter, softened ¼ cup white sugar 1 tsp. vanilla extract 1 cup dulce de leche* “Be careful not to cut dough logs in slices that are too thick.”

– ROBIN

Prepared dulce de leche can be found in the Latin section of many grocery stores, but it’s also easy to make at home. Divide 2 (14-oz.) cans sweetened condensed milk among 4 half-pint canning jars. Apply new lids and screw on rings finger-tight. Arrange in a 4-qt. round slow cooker with straight sides. Add water to cover jars by 1 inch.

Cover and cook on Low 10 to 11 hours.

Using canning tongs, transfer jars to a wire rack to cool. Chill jars up to 1 month. Warm before serving.

1. Sift flour, powdered sugar, cornstarch,

and salt into a medium bowl. Beat butter in a large bowl with an electric mixer on high until light and fluffy. Add white sugar and vanilla; mix until combined.

2 . Add flour mixture to butter mixture, a third at a time, mixing well after each addition, until a dough forms. Divide dough in half; roll each half into an 8-inch-long log. Wrap logs with plastic wrap and chill until firm, at least 2 hours.

3. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

4 . Cut logs crosswise into ¼- inch slices using a sharp, thin-blade knife. Arrange cookies 1½ inches apart on prepared baking sheets.

5. Bake until edges are firm and just beginning to brown, 8 to 10 minutes. Let cookies cool on baking sheets about 1 minute. Transfer to wire racks to cool completely, about 30 minutes.

6. Spread dulce de leche on the bottoms of half of the cookies, using about 2 tsp. each.

Top with remaining cookies, bottom sides down.

Lightly dust with additional powered sugar.

Store cookies between layers of wax paper in an airtight container in the refrigerator up to 3 days. armagazine.com/alfajores HIDDEN GEM PER COOKIE: 172 CAL; 9G FAT (5G SAT); 2G PRO; 22G CARB (0G FIBER, 12G SUGARS); 102MG SODIUM

“THIS WAS GIVEN TO ME BY A CHEF WHO SWEET-TALKED THE RECIPE OUT OF A STREET VENDOR IN PERU. THESE ALFAJORES ARE TO DIE FOR.” –VEGCHEF

ALLRECIPES.COM

50

DEC/JAN 2022

YOUR KIDS WANT NANA’S COOKIES. YOU’RE NOT NANA.

IT’S GONNA BE GREAT ª

Make Nana proud and everyone else happy. Scan the code for this Holiday Painted Cookies recipe.

dinner fix

WEEKNIGHT WINNERS

MEANWHILE MEALS

SIDES

PANTRY POWER

VEG UP!

MENUS

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

DELICIOUS MEATLESS BAKED ZITI p.57

ALLRECIPES.COM

53

DEC/JAN 2022

Short on time?

These dishes can be on your table in 35 minutes—or less!

“Don’t make the mistake of using regular ranch dressing. The chicken will still be edible but won’t be crispy.

Use the dry dressing mix!”

– JIM J

B L AC K E N E D R A N C H PA N - F R I E D C H I C K E N T H I G H S HANDS-ON 5 MIN

TOTAL 30 MIN

SERVES 4

SUBMITTED BY YOLY

4 REVIEWS

Using a cast-iron skillet helps these chicken thighs cook quickly. The ranch seasoning blackens as it cooks, making the skin very crisp.

1 Tbsp. vegetable oil 4 bone-in, skin-on chicken thighs (about 1¾ lb.) ¼ tsp. salt ¼ tsp. black pepper 2 Tbsp. dry ranch dressing mix Heat oil in a cast-iron skillet over medium heat. Sprinkle chicken with salt and pepper, then rub all over with ranch dressing mix. Transfer chicken thighs, skin sides down, to skillet. Cook undisturbed

until skin is blackened, about 12 minutes. Turn chicken over and cook 12 minutes more, until an instant-read thermometer inserted into thickest parts registers 175°F. If desired, serve with mashed potatoes and green beans. armagazine.com/blackenedranch-pan-fried-chickenthighs HIDDEN GEM

QUICK

PER CHICKEN THIGH: 344 CAL; 26G FAT (7G SAT); 22G PRO; 3G CARB (0G FIBER, 0G SUGARS); 626MG SODIUM

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

F R E N C H O N I O N - B E E F M E AT B A L L S U B S HANDS-ON 15 MIN

TOTAL 35 MIN

SERVES 12

2 REVIEWS 1 1 ½ 1 1 2 ½ ½

12 1

lb. ground beef cup fine dried bread crumbs cup finely chopped onion (1- to 1.4-oz.) pkg. dry French onion dip mix Tbsp. minced garlic eggs, lightly beaten cup bottled Italian salad dressing cup tomato-based pasta sauce, heated hot dog buns cup shredded mozzarella cheese (4 oz.)

Fresh thyme leaves, for garnish

1. Put beef, bread crumbs, onion,

dip mix, and garlic in a large bowl.

Using your hands, combine mixture until well blended. (It will be quite dry.) Mix in eggs and Italian dressing.

Chill 10 minutes.

2. Preheat oven to 375°F. Shape mixture into 36 (1½-inch) meatballs. Arrange on a foil-lined 10x15-inch baking pan.

SUBMITTED BY KIWICOTTONBALL

3. Bake about 20 minutes, until an

instant-read thermometer inserted into meatballs registers 160°F. Dip meatballs in pasta sauce to coat; arrange 3 meatballs on each bun. Top with cheese and garnish with thyme.

(Cooled, undipped meatballs can be frozen in an airtight container up to 3 months. To reheat, microwave on a plate, covered with a paper towel, 1 to 2 minutes, rearranging halfway through.) armagazine.com/french-onion-beefmeatball-subs HIDDEN GEM

QUICK

PER SANDWICH: 492 CAL; 22G FAT (7G SAT); 27G PRO; 44G CARB (2G FIBER, 9G SUGARS); 1,130MG SODIUM

Make Them in an Air Fryer Preheat air fryer to 380°F. Working in batches as needed, arrange meatballs in fryer basket and cook 8 minutes. Turn and cook 2 to 4 minutes more, until an instant-read thermometer inserted into meatballs registers 160°F.

“The meatballs are delicious!

I thought they would have too much seasoning, but they ended up tasting perfect. I served mine with egg noodles and brown gravy.”

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

– FABEVERYDAY

ALLRECIPES.COM

55

DEC/JAN 2022

“There’s enough sauce to season the shrimp and veggies, but if you like it really saucy, double the sauce. Also, I added a bit more ginger and garlic, as well as a few water chestnuts.”

– CHARIANDER

STIR-FRIED SHRIMP WITH S N OW P E A S A N D G I N G E R HANDS-ON 15 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY CCSWALLA

102 REVIEWS 1 Tbsp. plus ¼ tsp. salt 2 cups cold water 1 lb. medium-large shrimp (36-40 count per lb.), peeled and deveined ⅓ cup low-sodium chicken broth 2 tsp. mirin (sweet rice wine) 1½ tsp. cornstarch 1½ tsp. less-sodium soy sauce ¾ tsp. sugar ⅛ tsp. white or black pepper, plus more for garnish 1 Tbsp. vegetable oil 2 Tbsp. minced garlic 1 tsp. minced fresh ginger 6 oz. snow peas, trimmed and halved diagonally 2 Tbsp. chopped fresh chives, plus more for garnish 2 cups hot cooked rice 1. Stir together 1 Tbsp. salt with the cold

water in a large bowl until dissolved. Add shrimp and let stand 5 minutes. Drain and rinse shrimp; transfer to paper towels. Stir together broth, mirin, cornstarch, soy sauce, sugar, and pepper in a small bowl.

2 . Heat oil in a large skillet or wok over high heat. Add shrimp; cook, turning constantly, until pink on all sides, about 3 minutes. Remove shrimp from skillet.

Add garlic, ginger, snow peas, chives, and ¼ tsp. salt to skillet; stir-fry 1 minute.

3. Stir in broth mixture and continue cooking until sauce thickens, 1 to 2 minutes.

Return shrimp to skillet; stir to coat. Serve immediately over rice, garnished with additional pepper and chives. armagazine.com/stir-fried-shrimpwith-snow-peas-and-ginger HEALTHY

QUICK

PER SERVING (½ CUP RICE AND GENEROUS ¾ CUP VEGETABLE MIXTURE): 256 CAL; 4G FAT (1G SAT); 24G PRO; 30G CARB (2G FIBER, 3G SUGARS); 562MG SODIUM

“I used precooked frozen jumbo shrimp that I thawed and added toward the end of stir-frying the veggies.

I also added some orange bell pepper to the mix.”

– NICK W

HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY RACHELHACKER

839 REVIEWS 2 1 2 1

Tbsp. butter, melted egg Tbsp. milk cup herb-seasoned dried bread stuffing mix, crushed to fine crumbs 4 (1-inch) boneless pork loin chops (about 1¾ lb.), trimmed ¼ tsp. salt ¼ tsp. black pepper, plus more for garnish Preheat oven to 425°F. Pour melted butter into a 9x13-inch baking dish. Beat together egg and milk in a shallow dish. Put stuffing crumbs in another dish. Sprinkle chops with salt and pepper, dip in egg mixture, then dip in stuffing crumbs to coat. Transfer to prepared baking dish. Bake 10 minutes. Turn and bake 10 minutes more, until an instant-read thermometer inserted into thickest parts registers 145°F. Garnish with pepper. If desired, serve with vinaigrette-massaged kale and red onion. armagazine.com/oven-fried-pork-chops

“Tip: Set a rack on a baking sheet, lightly spray the chops with butterflavored cooking spray, and bake them on the rack. No need to turn—they still get crispy on both sides!”

“I always drizzle the meat with a little cider vinegar before cooking, and I have never had a tough piece of meat yet.”

– DARCYYC

– SCORPIOGG

QUICK PER CHOP: 435 CAL; 20G FAT (8G SAT); 49G PRO; 11G CARB (1G FIBER, 1G SUGARS); 532MG SODIUM

D E L I C I O U S M E AT L E S S B A K E D Z I T I (photo on page 53) HANDS-ON 10 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY TRINITYMAN

8 REVIEWS 14 1 1 1 1

oz. dried ziti pasta (about 4½ cups) Tbsp. olive oil (8-oz.) pkg. fresh mushrooms, sliced (5-oz.) pkg. fresh spinach (15-oz.) container part-skim ricotta cheese 1 (8-oz.) pkg. crumbled goat cheese or feta cheese 1 cup shredded mozzarella (4 oz.)

1 (14-oz.) jar tomato pasta sauce Fresh basil leaves, for garnish Crushed red pepper (optional)

1. Preheat oven to 350°F. Coat a 9x13-inch

baking dish with cooking spray. Cook pasta according to package directions. Drain and transfer to a large bowl.

2. Meanwhile, heat oil in a skillet over mediumhigh heat. Add mushrooms; cook until tender and liquid has evaporated, about 5 minutes. Stir in spinach; cook until just wilted, about 1 minute.

3. Stir mushroom mixture, ricotta, goat cheese, and half the mozzarella into bowl with pasta until well combined. Transfer to prepared baking dish.

Top with pasta sauce and sprinkle with remaining half of mozzarella. Bake until bubbling and cheese is melted, about 15 minutes. Garnish with basil and sprinkle with red pepper (if using). armagazine.com/delicious-meatlessbaked-ziti HIDDEN GEM

QUICK

VEGETARIAN

PER 1¼-CUP SERVING: 454 CAL; 19G FAT (11G SAT); 24G PRO; 46G CARB (3G FIBER, 5G SUGARS); 502MG SODIUM

ALLRECIPES.COM

57

DEC/JAN 2022

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

OV E N - F R I E D P O R K C H O P S

DINNER FIX

BY CHERYL SLOCUM | PHOTOS BRIE PASSANO | FOOD STYLING SAMMY MILA | PROP STYLING SUE MITCHELL

“Meanwhile time? I call that wine time!”

– ALLRECIPES ALLSTAR HOWARD WULFORST

CHICKEN AND VEGGIE S H E E T PA N D I N N E R W I T H O L I V E S A N D F E TA HANDS-ON 20 MIN Meanwhile 55 minutes TOTAL 1 HR, 15 MIN SERVES 4 SUBMITTED BY SOUP LOVING NICOLE

39 REVIEWS 3 2 2 1 1 1 ¾ ½ 4 1 1 2 1 ¼ ¼ 8

Tbsp. lemon juice Tbsp. balsamic vinegar Tbsp. extra-virgin olive oil tsp. dried oregano tsp. dried tarragon tsp. paprika tsp. salt tsp. black pepper, plus more for garnish bone-in, skin-on chicken thighs (about 2 lb.) lb. baby potatoes, halved red onion, cut into 1x2-inch pieces (1 cup) bell peppers (red and/or yellow), cut into 1x2-inch pieces lemon, sliced cup crumbled feta cheese cup roughly chopped parsley Kalamata olives, pitted and halved

1. Preheat oven to 425°F and line

a 10x15-inch baking pan with parchment paper or foil. Whisk together lemon juice, vinegar, oil, oregano, tarragon, paprika, salt, and black pepper in a large bowl. Add chicken, potatoes, onion, and bell peppers. Toss to coat.

2. Spread chicken thighs in an even layer on prepared baking pan. Scatter lemon slices over vegetables, leaving chicken uncovered so skin will brown.

3. Bake 55 minutes or until vegetables and chicken thighs are browned and an instant-read thermometer inserted into thickest parts of thighs registers 165°F. Top with feta cheese, parsley, and olives. Garnish with black pepper. armagazine.com/chicken-and-veggiesheet-pan-dinner-with-olives-and-feta GLUTEN-FREE PER SERVING (1 THIGH AND 1 CUP VEGETABLES): 663 CAL; 38G FAT (10G SAT); 49G PRO; 32G CARB (5G FIBER, 7G SUGARS); 866MG SODIUM

ALLRECIPES.COM

58

DEC/JAN 2022

“The secret sauce to this recipe is the sauce! I vary the vegetables depending on what’s in season (and what’s in the fridge).

As long as you put that herby, olive oilbalsamic-lemon goodness on it, you’ll be happy.”

– BECKY LUTZ

During a busy holiday season, downtime is a gift.

Hence, our present to you: a collection of delicious recipes with built-in breaks—dishes that simmer and soften, deepen in flavor, or roast up golden brown and delicious with minimal attention.

So relax, catch your breath, or slay something else on your to-do list during your “meanwhile” time.

Tonight, dinner is (almost) cooking itself.

meanwhile...

YO U ’ V E G A I N E D 55 MINUTES TO • Create a meal plan for the week • Read the next chapter in your book • Apply a face mask • Set the table • Water the houseplants • Take a shower • Walk the dog

M e a nw h i l e M e a l s D I N N E R F I X

meanwhile...

YO U ’ V E G A I N E D 1+ HOURS TO • Catch up on podcasts • Write holiday cards • Do your nails • Phone a friend • Catch up on emails • Prep other recipes • Play a board game • Stream a movie or TV show

“I use my hands-off time to catch up on whatever TV show I’m watching!”

– ALLRECIPES ALLSTAR KELSEY RILEY

I N S TA N T P OT W H I T E B E A N S O U P W I T H P R O S C I U T TO HANDS-ON 15 MIN

Meanwhile 1 hour, 5 minutes TOTAL 1 HR, 20 MIN SERVES 6 SUBMITTED BY BIBI NEW RECIPE GO ONLINE TO RATE & REVIEW

There’s no need to presoak dried beans for soft, creamy results when you use a multicooker. Even with this shortcut, you still get plenty of hands-off time while the multicooker does its thing.

7 cups low-sodium chicken broth, plus more if needed 1 lb. dried Great Northern beans, sorted and rinsed 1 cup chopped onion 6 cloves garlic, minced 2 large bay leaves 2 tsp. extra-virgin olive oil 1 cup sliced carrot 1 cup chopped celery 2 oz. sliced prosciutto, torn into bite-size pieces, or diced ham

1½ tsp. salt ½ tsp. black pepper, plus more for garnish 2 Tbsp. chopped fresh parsley 1. Stir together broth, beans, onion, garlic, bay

leaves, and oil in an electric multicooker. Close and lock lid. Select High Pressure and set timer for 25 minutes. Allow about 15 minutes for pressure to build. Release pressure using quickrelease method, about 5 minutes.

2 . Carefully remove lid. Stir in carrot, celery, and prosciutto. Close and lock lid. Select

High Pressure and set timer for 10 minutes.

Allow 5 to 10 minutes for pressure to build.

Release pressure using quick-release method, about 5 minutes. Carefully remove lid and stir in salt and pepper. If desired, add up to 1 cup additional broth to adjust consistency.

3. Ladle into soup bowls and garnish with parsley. Garnish with pepper. armagazine.com/instant-pot-white-beansoup-with-prosciutto HEALTHY

GLUTEN-FREE

PER 1½ CUPS: 364 CAL; 5G FAT (1G SAT); 26G PRO; 57G CARB (17G FIBER, 4G SUGARS); 896MG SODIUM

LAMB BRAISED I N P O M E G R A N AT E HANDS-ON 40 MIN

Meanwhile 2 hours, 15 minutes TOTAL 2 HR, 55 MIN SERVES 6 SUBMITTED BY CHEF JOHN

35 REVIEWS

All you need is a little patience for this delicious dish, which becomes tangy, sweet, and fall-off-the-bone tender in the oven—all by itself.

“Wow! The only thing I would do differently is start earlier, because we were drooling waiting for this dish to be done!

The mint and rosemary with the pomegranate was magical.”

6 (1-inch-thick) lamb shoulder blade chops (3 lb.) ¾ tsp. plus 1 pinch salt ½ tsp. black pepper 1 Tbsp. vegetable oil 1½ cups sliced onion 4 cloves garlic, peeled and sliced 2 cups pomegranate juice ⅓ cup aged balsamic vinegar ¼ tsp. dried rosemary 8 fresh whole mint leaves, plus 1 Tbsp. small leaves ¼ tsp. crushed red pepper 1 Tbsp. honey 2 Tbsp. pomegranate seeds 1 Tbsp. pepitas

– CINDI RHODES

1. Preheat oven to 300°F. Sprinkle lamb

chops on both sides with ½ tsp. salt and ¼ tsp. black pepper.

2 . Heat oil in a Dutch oven or 12-inch oven-safe skillet over high heat. Working in 2 batches if necessary, brown chops on all sides, about 4 minutes per side.

Transfer browned lamb to a plate. Reduce heat to medium.

3. Add onion and the pinch of salt to pot; cook, stirring, until onion is slightly golden, about 3 minutes. Stir in garlic; cook 30 seconds.

4 . Pour pomegranate juice into pan and scrape any browned bits from the pan bottom. Add balsamic vinegar, increase heat to high, and bring to a boil. Stir in rosemary, 8 mint leaves, and the red pepper. Boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to pot. Spoon pomegranate mixture over lamb.

5. Cover pot and cook in oven until meat is fork-tender and falling off the bone, about 2 hours. Transfer lamb to a plate.

Set pot on stovetop over high heat and skim off any accumulated fat. Bring pomegranate mixture to a boil; cook until liquid is reduced by one-third, about 5 minutes.

6. Stir in honey and remaining ¼ tsp. salt and ¼ tsp. black pepper. Return lamb to pot; spoon pomegranate mixture over the meat. Garnish with pomegranate seeds, 1 Tbsp. small mint leaves, and pepitas.

EDITOR’S TIP

pick a side

Serve this dish with couscous (as we did) or with rice, farro, or slices of roasted butternut squash.

armagazine.com/lamb-braised-inpomegranate HEALTHY PER LAMB CHOP: 414 CAL; 20G FAT (7G SAT); 36G PRO; 22G CARB (1G FIBER, 18G SUGARS); 432MG SODIUM

ALLRECIPES.COM

61

DEC/JAN 2022

M e a nw h i l e M e a l s D I N N E R F I X

S H R I M P, S A U S AG E , A N D F I S H J A M B A L AYA HANDS-ON 30 MIN

Meanwhile 30 minutes

TOTAL 1 HR SERVES 8 SUBMITTED BY BARON

84 REVIEWS

Cod isn’t a traditional jambalaya ingredient, but this recipe offers it as an option.

Even without it, this dish delivers deeply satisfying flavor from smoky sausage, shrimp, and Cajun spices. ¼ cup butter 10 oz. andouille sausage, halved lengthwise and cut into ¼-inch half-moons 1 cup chopped onion 1 cup chopped celery 1 cup chopped green bell pepper 1½ tsp. minced garlic 1 (6-oz.) can tomato paste 4 cups low-sodium chicken broth 1 (14.5-oz.) can no-salt-added diced tomatoes, with juices 2 tsp. Worcestershire sauce 1½ tsp. Cajun seasoning, or to taste ½ tsp. black pepper 2 cups medium-grain rice ¾ lb. large shrimp (31-35 count), peeled and deveined ¾ lb. cod fillets, cut into 1½-inch chunks (optional) ⅓ cup chopped fresh parsley Lemon wedges, for serving 1. Melt butter in a 6-qt. heavy-bottom

pot or Dutch oven over medium-high heat. Add sausage; cook, stirring, until completely browned, about 5 minutes.

Using a slotted spoon, transfer to a paper towel–lined plate.

2 . Add onion, celery, and green pepper to pot; cook, stirring, until onion is translucent, about 5 minutes.

Stir in garlic and cook 30 seconds. Stir in tomato paste; cook 3 minutes.

3. Return sausage to pot along with broth, tomatoes, Worcestershire, Cajun seasoning, and black pepper. Stir and bring to a boil.

Stir in rice. Reduce heat to mediumlow. Cook, covered, until rice is tender, 25 to 30 minutes.

4 . Immediately add shrimp and cod (if using) to cooked rice mixture; gently stir to combine. Cover pot and remove from heat. Let stand undisturbed until shrimp and cod are cooked and opaque, 5 to 7 minutes. Fold in parsley just before serving. Serve with lemon wedges. armagazine.com/shrimpsausage-and-fish-jambalaya PER 1½ CUPS: 462 CAL; 17G FAT (7G SAT); 27G PRO; 51G CARB (3G FIBER, 6G SUGARS); 963MG SODIUM

“Great recipe.

Do the prep work ahead of time, and the recipe will come together easily.” Ð MICHELLE

S W E E T P OTATO , B ACO N , AND VEGGIE SKILLET HANDS-ON 20 MIN

Meanwhile 30 minutes

TOTAL 55 MIN SERVES 8 SUBMITTED BY LKB NEW RECIPE GO ONLINE TO RATE & REVIEW

1 2 1 2 2 2 6 10 1 1 ½ ¼

Tbsp. olive oil cups chopped broccoli cup chopped onion cloves garlic, minced, or more to taste cups cooked sweet potato cubes (about one 10-oz. sweet potato) cups fresh spinach slices cooked bacon, coarsely chopped eggs cup half-and-half or light cream Tbsp. chopped fresh sage, plus more whole leaves for garnish tsp. salt tsp. black pepper

1. Preheat oven to 325°F. 2 . Heat oil over medium heat in a

10-inch oven-safe skillet. Add broccoli and onion. Cook, stirring occasionally, until broccoli is tender and onion is just translucent, about 5 minutes. Add garlic; cook 30 seconds. Stir in sweet potato and spinach; cook until spinach wilts, about 1 minute. Stir in bacon.

3. Whisk together eggs, half-andhalf, chopped sage, salt, and pepper in a bowl. Pour mixture over vegetables in skillet. Gently mix to distribute egg evenly.

4 . Transfer skillet to oven; bake until egg is completely set but not overcooked, about 25 minutes.

Let stand 5 minutes before serving.

Garnish with sage leaves. armagazine.com/sweet-potatobacon-and-veggie-skillet HEALTHY

GLUTEN-FREE

PER WEDGE: 220 CAL; 13G FAT (5G SAT); 12G PRO; 12G CARB (2G FIBER, 4G SUGARS); 383MG SODIUM

EDITORÕS TIP

shortcut

meanwhile...

Shorten prep time by using frozen cubed sweet potatoes.

Just prepare them according to package instructions.

YO U ’ V E G A I N E D 30 MINUTES TO • Meditate • Enjoy a cup of coffee or a glass of wine • Do the dishes • Take a power nap • Do an exercise video

ALLRECIPES.COM

63

DEC/JAN 2022

DINNER FIX

Cook 6 slices bacon in a large skillet until browned and crisp.

Transfer to paper towels, reserving drippings in skillet; crumble bacon. Add 1/2 cup sliced green onion to skillet; cook and stir over medium heat 1 minute.

Stir in 1/3 cup red wine vinegar, 2 Tbsp. Dijon mustard, and 1/4 tsp. each salt and black pepper. Whisk until combined and heated through. Put two 5-oz. pkg. baby spinach in a very large bowl; add warm dressing and bacon. Toss to wilt slightly.

Garnish with pepper. Serves 4.

MAPLE-CIDER CABBAGE WITH AIR FRYER APPLES AND POTATOES Preheat an air fryer to 400°F. Cut a peeled 12-oz. russet potato into 1/8-inch slices. Toss with 1 Tbsp. vegetable oil and 1/4 tsp. each salt and black pepper in a bowl.

Transfer to fryer basket. Cook 8 minutes. Meanwhile, cut two 6-oz. apples into 1/2-inch-thick wedges. Toss with 1 Tbsp. vegetable oil in a bowl. Add to fryer basket with potatoes; toss to combine. Cook until potatoes are browned and tender, about 8 minutes more. Meanwhile, put 1 lb. shredded red or green cabbage (7 cups) in a large bowl.

Whisk together 1/4 cup vegetable oil, 3 Tbsp. cider vinegar, 2 Tbsp. pure maple syrup, and 1/4 tsp. each salt and pepper in a small bowl. Add to cabbage; toss to coat. Top cabbage salad with potatoes and apples. Serves 6.

FRISÉE WITH GARLIC BUTTER AND GRAPEFRUIT Pair these warmly dressed winter salads with recipes in this issue— or with your own favorites.

Section 2 large red grapefruit over a large bowl to catch juice.

Melt 2 Tbsp. butter in a large skillet over medium heat.

Add 2 garlic cloves, minced, and 1/4 tsp. crushed red pepper; cook 1 minute. Gradually add 1 lb. chopped frisée (curly endive), tossing to wilt slightly, about 2 minutes. Transfer to bowl with juice and toss with grapefruit. Drizzle with 2 tsp. honey and garnish with black pepper. Serves 4.

PHOTO: KELSEY HANSEN; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

sides

SPINACH SALAD WITH WARM BACON VINAIGRETTE

• Edible Necklaces or Garland Thread O-shaped cereal, such as Froot Loops or Cheerios, onto lengths of string or yarn.

• Colored Booze Put 1 cup vodka and 1 cup Froot Loops (just 1 of the colors) in a jar. Cover and let stand 1 week, shaking occasionally. Strain.

• Reindeer Food Toss together cereal, mixed nuts, gumdrops, mini pretzels, chocolate chips, and other assorted sweet and salty snacks in a large bowl.

2. CRISPED RICE

celebrate

cereal Who knew cereal could be so festive and fun?

Check out these clever ways to use oat, rice, and corn cereals for so much more than breakfast.

• No-Bake Fruit Crisp Toss crisped-rice cereal with melted butter, cinnamon, and sugar. Sprinkle over warm sautéed apples and pears. Serve with vanilla ice cream.

• Crunchy Cheese Ball Just before serving, roll your favorite cheese ball in a mixture of chopped chives and crisped-rice cereal.

3. CORNFLAKES

GET MORE CEREAL IDEAS

Get more cereal inspiration and recipes. Just hover your phone’s camera here. No app needed!

PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM

• Crispy Chocolate Bark Line a baking sheet with cooking spray–coated foil.

Microwave 6 oz. chocolate or vanilla candy coating (almond bark) and 1 cup semisweet chocolate chips in a bowl 1½ to 2 minutes, stirring every 30 seconds. Stir in 3/4 cup crisped-rice cereal, such as Rice Krispies. Spread evenly on prepared baking sheet.

Sprinkle with 3/4 cup more cereal. Chill at least 30 minutes. Break into pieces.

65

DEC/JAN 2022

• Flaky Marshmallow Treats Mix cornflakes with butter, melted marshmallows, and green food coloring. Shape into wreaths, holly, or trees; decorate with Red Hots candies.

• Dirty Snowballs Stir together 1/4 cup each crushed cornflakes and sweetened coconut flakes in a shallow bowl. Roll sugar cookie dough balls (from a 16-oz. pkg.) in cornflake mixture. Sprinkle with coarse sugar and bake according to package directions.

• Cereal Milk Cocktails Soak 1½ cups cornflakes in 2 cups milk 20 minutes; strain. Shake together 2 oz. cornflake mixture with 2 oz. bourbon and 3/4 oz. warmed honey syrup (equal amounts of honey and water, stirred) in a cocktail shaker with ice. Strain into an ice-filled rocks glass or cocktail glass.

Dust with freshly grated nutmeg.

P a n t r y P owe r D I N N E R F I X

1. LOOPS

DINNER FIX

P O R TO B E L LO MUSHROOM B O LO G N E S E S A U C E HANDS-ON 20 MIN TOTAL 2 HR SERVES 4 SUBMITTED BY DJBINTHECOSMOS NEW RECIPE GO ONLINE TO RATE & REVIEW

Serve this over hot cooked pasta or polenta to make it a meal.

Rich and meaty Bolognese gets a vegetarian makeover with hearty portobello mushrooms replacing beef and pork. A food processor makes fast work of the chopping for this tasty take on the classic slow-simmered sauce. By Caitlyn Diimig, RD

Vegan-ize!

Use oat milk in place of milk and swap in vegan cheese for the Parmesan.

1 1 1 4

1 1/4 1/2 1/4 1/4 2 1/2 2

1

onion, quartered large stalk celery, halved carrot, quartered large portobello mushrooms (about 1 lb.), stems and gills removed [Gently scrape gills off the underside of the mushrooms with a spoon.]

Tbsp. vegetable oil tsp. salt cup dry white wine or red wine cup milk or oat milk tsp. nutmeg (14-oz.) cans whole tomatoes cup water, or as needed Tbsp. grated Parmesan cheese Tbsp. chopped parsley

until chopped. Transfer to a bowl.

Pulse celery and carrot in food processor until chopped; transfer to a separate bowl. Pulse mushrooms in food processor until the consistency of ground beef.

2 . Heat oil in a 4- to 5-qt. Dutch oven over medium-low heat. Add onion; cook, stirring, until soft but not browned, about 5 minutes. Stir in celery and carrot; cook, stirring occasionally, until slightly softened, about 5 minutes. Add mushrooms; cook, stirring occasionally, until slightly softened, about 5 minutes.

Sprinkle with salt.

3. Pour wine into mushroom mixture and increase heat to medium-high.

Cook, stirring frequently, until liquid reduces, about 5 minutes. Stir in milk and nutmeg. Reduce heat to medium and cook, stirring, until milk reduces slightly, about 5 minutes.

4 . Meanwhile, add tomatoes to food processor and pulse until coarsely chopped. Stir tomatoes into mushroom mixture and bring to a boil. Reduce heat to low; simmer, uncovered, stirring occasionally, 11/4 to 11/2 hours. If needed, thin sauce with water. Sprinkle with Parmesan and parsley. armagazine.com/portobellomushroom-bolognese-sauce HEALTHY VEGETARIAN PER 2/3 CUP: 150 CAL; 6G FAT (1G SAT); 6G PRO; 17G CARB (6G FIBER, 11G SUGARS); 454MG SODIUM

ALLRECIPES.COM

66

DEC/JAN 2022

PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

1. Pulse onion in a food processor

Blackened Ranch Pan-Fried Chicken Thighs p.54

Creamy Yukon Mashed Potatoes p.87

Frisée with Garlic Butter and Grapefruit p.64

Menu #2

» Beer Pick: Blue Moon Sunshine Citrus Blonde or similar citrus-forward golden or blonde ale

or Pepper-Crusted Filet Mignon with Chocolate Port Sauce p.30

Roasted Winter Root Vegetables p.102

mixed greens salad with your favorite dressing

Menu #3

» Wine Pick: Stolpman Vineyards Crunchy Rôastie Syrah or similar dark berry-forward red wine

or Oven-Fried Pork Chops p.57

Pulao (Whole-Spice Fragrant Rice) p.41

Maple-Cider Cabbage with Apples and Potatoes p.64

Menu #4

» Beer Pick: Anchor Brewing Anchor Bock Beer or other dark and malty ale

or Cauliflower-Clam Chowder

Flourless Triple Chocolate Cookies p.25

» Wine Pick: Yalumba Eden Valley Viognier or similar full-bodied white wine Menu #5

BEVERAGE PAIRINGS: KARLA WALSH

p.75

romaine lettuce with cherry tomatoes, onion, and feta

or Delicious Meatless Baked Ziti p.57

Spinach Salad with Warm Bacon Vinaigrette p.64

» Wine Pick: Zenato Valpolicella Superiore or other dry Italian red wine

Tres Leches Bread Pudding p.76

What’s for dinner tonight?

One of these menus!

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

Menus DINNER FIX

make IT A meal

Menu #1

or

8:24 am 11:37 am 2:10 pm 4:42 pm 6:56 pm

Your emotions change. That’s why MyLifeTM offers a personalized mindfulness boost, any time of day.

START YOUR MINDFULNESS JOURNEY AT MYLIFE. DOWNLOAD FOR FREE.

y g good for you BRIGHT IDEAS

RECIPE MAKEOVERS

FOOD FOR THOUGHT

HEALTHIER WHOLE-GRAIN WAFFLES

PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

p.72

ALLRECIPES.COM

71

DEC/JAN 2022

MILK

Blueberry Pecan

+ PEANUT BUTTER

SOY MILK

+

+

UNSWEETENED BANANA CHIPS

BLUEBERRY PRESERVES

+

+

HONEY

CHOPPED TOASTED PECANS

+ PURE MAPLE SYRUP

BET TER

Breakfast

For a hearty morning meal, preheat the waffle iron. This whole-grain formula will satisfy a sweet tooth with minimal added sugars and saturated fat.

By Caitlyn Diimig, RD

Coconut Crunch REFRIGERATED COCONUT MILK BEVERAGE

+

H E A LT H I E R W H O L E - G R A I N WA F F L E S HANDS-ON 20 MIN TOTAL 35 MIN MAKES 8 WAFFLES SUBMITTED BY THEHUNGRYSCIENTIST NEW RECIPE GO ONLINE TO RATE & REVIEW

1 cup white wholewheat flour 3/4 cup all-purpose flour 2 Tbsp. sugar 1 Tbsp. baking powder 1/4 tsp. salt 2 eggs, lightly beaten 13/4 cups MILK (dairy, soy milk, or refrigerated coconut milk beverage) 1/2 cup canola oil 1 tsp. vanilla extract 1/2 cup SPREAD (peanut butter, blueberry preserves, or coconut-based plain unsweetened yogurt) 1/2 cup CRUNCH (unsweetened banana chips, chopped toasted pecans, or toasted unsweetened coconut chips) 8 tsp. SWEETENER (honey, pure maple syrup, or agave nectar)

COCONUTBASED PLAIN UNSWEETENED YOGURT

+ TOASTED UNSWEETENED COCONUT CHIPS

+ AGAVE NECTAR

ALLRECIPES.COM

72

DEC/JAN 2022

1. Stir together flours, sugar,

baking powder, and salt in a bowl. In another bowl, stir together eggs, MILK, oil, and vanilla. Make a well in flour mixture; add egg mixture all at once. Stir just until moistened.

(Batter will be slightly lumpy.)

2 . Spoon 1/2 cup batter into a preheated, lightly greased waffle iron. Cook according to manufacturer’s directions; repeat with remaining batter.

Serve each waffle with 1 Tbsp. each SPREAD and CRUNCH, plus 1 tsp. SWEETENER. armagazine.com/ healthier-whole-grain-waffles HEALTHY QUICK VEGETARIAN

PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

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

Peanut Butter Banana

REVOLUTIONIZE YOUR HOLIDAYS —

SWEETENS CUP-FOR-CUP LIKE SUGAR, WITH ZERO CALORIES PER SERVING. THIS IS THE SWEETNESS REVOLUTION.

I T

– AMANDA WEBB-DICK

THY

AL

E

“I enjoyed this even more on the second day! The whipping cream is a must. I also recommend more potatoes and clams to make it extra chunky.”

E G L

OR

INDU

M a ke ove r s G O O D F O R YO U

ST RI KE

GO

H

“This recipe was so well received, everyone went back for second helpings. A trick I’ve learned is to take half the potatoes and mash them, then add them to the soup to help thicken it.”

– JBOULTS

NEW ENGL AND CL AM CHOWDER II

CAU LIFLOWER CL AM CHOWDER

BY CAITLYN DIIMIG, RD PHOTOS JASON DONNELLY FOOD STYLING CHARLIE WORTHINGTON PROP STYLING SUE MITCHELL

Dig in to luscious clam chowders and sweet bread puddings. Whether you opt for pure indulgence or a lighter take, these recipes are comfort food done right. indulge NEW ENGLAND C L A M C H OW D E R I I

C A U L I F LOW E R C L A M C H OW D E R

HANDS-ON 20 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY CHIEF2

HANDS-ON 20 MIN TOTAL 40 MIN SERVES 4 SUBMITTED BY LKB NEW RECIPE GO ONLINE TO RATE & REVIEW

★★★★ 177 REVIEWS 4 slices bacon, chopped 4 russet potatoes (11/4 lb.), peeled and cubed (41/2 cups) 1/2 cup chopped onion 1 Tbsp. flour 2 (8 oz.) bottles clam juice 1 cup half-and-half 1 (10-oz.) can whole baby clams, drained 1/4 tsp. salt 1/4 tsp. black pepper 1/2 cup whipping cream 2 Tbsp. chopped fresh parsley

HEALTHY TRI CKS

—

The chowder on the right has 311 fewer calories, 14 fewer grams saturated fat, and 869 fewer milligrams sodium than the recipe on the left. Here’s why.

1. Cook bacon in a large saucepan

over medium-high heat, stirring occasionally, until crisp, 8 to 10 minutes. Transfer bacon to a paper towel–lined plate to drain, reserving drippings in saucepan.

2 . Add potatoes and onion to saucepan; cook, stirring occasionally, until onion is slightly softened, 3 to 5 minutes. Sprinkle with flour and cook, stirring, 1 minute.

3. Stir in clam juice and bring to a boil.

Reduce heat; simmer, covered, until potatoes are tender, about 15 minutes.

4 . Stir in half-and-half, clams, salt, and pepper. Reduce heat to low and whisk in whipping cream. Heat through, whisking occasionally, over low heat, about 5 minutes. (Do not boil after adding cream.) Serve sprinkled with parsley and bacon.

Puréeing the cauliflower and potatoes keeps the chowder creamy for less calories and saturated fat.

Replacing traditional bacon with turkey bacon cuts saturated fat.

Using low-sodium chicken broth instead of clam juice keeps the chowder flavorful without excessive sodium.

Celery leaves and lemon zest balance each bite so you need less salt.

go healthy

armagazine.com/new-englandclam-chowder-ii PER 12/3 CUPS: 533 CAL; 33G FAT (16G SAT); 30G PRO; 38G CARB (3G FIBER, 6G SUGARS); 1,646MG SODIUM

1 2 1/2 1/2 2 2 1 4 3/4 1 1

1 2

Tbsp. olive oil slices turkey bacon, chopped cup chopped onion cup sliced celery cloves garlic, minced cups low-sodium chicken broth russet potato, peeled and coarsely chopped (8 oz.) cups coarsely chopped cauliflower florets tsp. salt cup low-fat milk (10-oz.) can whole baby clams, drained tsp. lemon zest Black pepper Tbsp. celery leaves

1. Heat oil over medium heat in a large

saucepan. Add turkey bacon; cook until crisp, 4 to 6 minutes. Transfer bacon to a paper towel–lined plate to drain, reserving drippings in saucepan.

2 . Add onion and celery to saucepan over medium heat; cook until onion is translucent, about 4 minutes. Add garlic; cook, stirring, 30 seconds more. Add broth and potato; bring to a boil. Reduce heat and simmer, covered, 5 to 7 minutes. Add cauliflower and salt. Simmer, stirring occasionally, until vegetables are just tender, about 5 minutes.

3. Working in 2 batches, transfer cooked vegetable mixture to a blender. Add milk; blend until very smooth, about 2 minutes.

Stir mixture into saucepan. Bring to a gentle simmer to heat through, about 2 minutes. Remove from heat.

Stir in clams and lemon zest. Sprinkle servings with pepper, bacon, and celery leaves. armagazine.com/cauliflowerclam-chowder HEALTHY GLUTEN-FREE PER 12/3 CUPS: 222 CAL; 8G FAT (2G SAT); 16G PRO; 23G CARB (3G FIBER, 7G SUGARS); 777MG SODIUM

ALLRECIPES.COM

75

DEC/JAN 2022

M a ke ove r s G O O D F O R YO U

TRES LECHES BREAD P UDD ING

C HOCOLATE C ROISSANT BREA D PU D DING

HE ALT HY TRICKS

Ñ

The bread pudding on the right has 109 fewer calories and 10 fewer grams saturated fat than the recipe on the left. Here’s why.

AL

THY

E G L

OR

INDU

Nixing chocolate chips and powdered sugar and instead using cinnamon to mimic sweetness helps cut calories and added sugar.

E

Using fat-free or reduced-fat dairy products lowers saturated fat.

GO

H

Add croissant pieces to milk mixture and stir gently to coat. Let soak at least 10 minutes.

3. Fold ½ cup chocolate chips into croissant mixture. Spread mixture evenly into prepared dish. Top evenly with remaining chocolate chips.

4 . Bake until bubbling and golden brown, 35 to 45 minutes. Cool at least 30 minutes.

Sprinkle with powdered sugar and serve with whipped cream (if using).

C H O CO L AT E C R O I S S A N T BREAD PUDDING HANDS-ON 20 MIN TOTAL 1 HR, 35 MIN SERVES 12 SUBMITTED BY MICHELLED

11 REVIEWS

Using day-old pastry keeps the pudding from getting too mushy.

2 1 3 ¾ 1 1 6

cups milk cup whipping cream eggs, beaten cup white sugar tsp. vanilla extract vanilla bean, halved lengthwise cups ½-inch pieces day-old chocolate-filled or plain croissants (3 to 4 large croissants) 1 cup semisweet chocolate chips 1 Tbsp. powdered sugar Sweetened whipped cream (optional)

1. Preheat oven to 350°F. Coat a 9x13-inch

baking dish with cooking spray.

2 . Stir together milk, cream, eggs, white sugar, and vanilla extract in a bowl. Scrape the insides of each vanilla bean half into milk mixture and whisk until incorporated.

armagazine.com/chocolate-croissantbread-pudding HIDDEN GEM PER ½ CUP: 346 CAL; 21G FAT (13G SAT); 6G PRO; 36G CARB (1G FIBER, 28G SUGARS); 124MG SODIUM

go healthy

indulge

Whole-wheat bread and walnuts provide a toothsome and crunchy bite, plus good-for-you fats and fiber.

TRES LECHES BREAD PUDDING HANDS-ON 10 MIN TOTAL 1 HR, 10 MIN SERVES 12 SUBMITTED BY YOLY

2 REVIEWS 1 (14-oz.) can sweetened condensed milk 1 (6-oz.) can fat-free evaporated milk ¾ cup fat-free milk 1 tsp. cinnamon

ALLRECIPES.COM

76

DEC/JAN 2022

1 tsp. vanilla extract 6 cups day-old whole-wheat bread, cut into 1-inch cubes ¾ cup chopped walnuts 2 oz. reduced-fat cream cheese (Neufchâtel), cubed 1. Preheat oven to 350°F. Coat a 9x13-inch

baking dish with cooking spray.

2 . Stir together sweetened condensed milk, evaporated milk, fat-free milk, cinnamon, and vanilla in a large bowl.

Add bread cubes and stir gently to coat.

Let soak at least 5 minutes.

3. Spread mixture evenly into prepared dish. Top evenly with walnuts. Dot with cream cheese, pressing down slightly into bread mixture.

4 . Bake until edges are beginning to crisp and brown and center is set, about 35 minutes. Using a small spatula or knife, gently spread the cream cheese. Let cool 20 minutes. If desired, sprinkle with additional cinnamon. armagazine.com/tres-lechesbread-pudding HIDDEN GEM PER ½ CUP: 237 CAL; 10G FAT (3G SAT); 7G PRO; 32G CARB (2G FIBER, 22G SUGARS); 148MG SODIUM

Sweet start to your day.

French Toast Roll-Up See our recipes at AuntMillies.com

French Toast Roll-Up Serves: 4

Prep Time: 15 min

INGREDIENTS

DIRECTIONS

8 slices Aunt Millie’s Homestyle Buttermilk Bread 3/4 c spreadable cream cheese 1/2 c your favorite jam, jelly, or spread 3 eggs 1/2 c milk 1 tsp ground cinnamon 1/4 tsp ground nutmeg Pinch salt 2 tbsp butter Maple syrup or honey

1.

2.

Cook Time: 10 min

Trim crusts from bread; save for another use. Use a rolling pin or the palm of your hand to flatten bread. Spread cream cheese on each slice, leaving a small border of plain bread all around. Top evenly with jam; roll up into logs.

In a shallow bowl, whisk together eggs, milk, cinnamon, nutmeg and salt. Roll each log in egg mixture until completely coated.

Total Time: 25 min

3. In large nonstick skillet, melt butter over medium heat. Place logs, seam-side down, in skillet. Cook for 2 minutes or until lightly browned.

4. Cook, turning as needed, for an additional 3 to 5 minutes or until browned all over. Serve with warm maple syrup or honey for dipping.

break the

cycle Want to ditch chronic dieting and make peace with food?

That’s the idea behind mindful eating. Learn all about this nondiet approach to health and wellness.

By Natalie Rizzo, MS, RD

WH ERE YO U CO U LD

B

NOT WO RRY AB O U T

elieve it or not, that world exists, and it’s becoming more well known through the broad concept of mindful eating or, more specifically, through Intuitive Eating, an evidence-based self-care framework developed by registered dietitians Evelyn Tribole and Elyse Resch. The 10 principles outlined in their book, Intuitive Eating: A Revolutionary Program that Works, help people listen to their bodies, feel healthier, and nix the cycle of yo-yo dieting.

YOUR WEIGHT.

A DIET- F R EE AP P ROACH

EAT HEA LTHY, DI TCH RESTRICTIVE DI E TS , FEEL SATISFI E D AT MEA LTIME, AND

Tribole and Resch developed their practice in an effort to move away from diets and

ALLRECIPES.COM

78

DEC/JAN 2022

a weight-obsessed culture. Unlike traditional diets that focus on numbers, Intuitive Eating doesn’t promise weight loss. “Those who practice Intuitive Eating principles tend to eat a wider variety of foods with higher reported levels of pleasure, potentially contributing to higher overall diet quality and greater adherence to long-term habit change for health,” says Cara Harbstreet, registered dietitian and owner of Street Smart Nutrition.

Other associated benefits include improved psychological health, fewer instances of disordered and emotional eating, lower triglycerides, higher HDL (good cholesterol), and increased body appreciation.

PHOTOS: GETTY IMAGES

IMAGINE A WO R LD

Diets have been around for longer than many care to remember.

According to Christy Harrison, a registered dietitian and author of the book Anti-Diet, no diet has ever been shown to result in long-term weight reduction for more than a minuscule percentage of the population.

Weight cycling (aka yo-yo dieting) is an independent risk factor for heart disease, chronic inflammation, binge eating, and numerous other unfavorable outcomes.

And this makes sense, says Tessa Nguyen, registered dietitian, chef, and founder and principal of Taste Nutrition Consulting. “Diets don’t work because they’re centered around depriving your body of the food, nutrients, and enjoyment it needs to function and thrive on a dayto-day basis,” Nguyen says.

“This constant undernourishment may lead to shortterm aesthetic changes, but in the long run, it harms your body both inside and out.”

The systems people routinely operate in, such as health care, travel, employment, and social relationships, may be accessible or inaccessible to you based on body size, Cara Harbstreet says. High body weight and large body size increase exposure to weight stigma, weight discrimination, and medical trauma. “We place higher social value and status on bodies that fit into a ‘normal’ body mass index (BMI) range, and weight loss can be very tempting for those who have firsthand experience with being oppressed or marginalized based on their body size,” Harbstreet says.

Ironically, this cultural obsession with weight puts increased stress on the body that may pose a greater threat to your well-being than what you eat. A 2015 study in the journal Obesity found that exposure to even a relatively mild weightstigmatizing intervention caused people’s cortisol (stress hormone) levels to go up significantly.

Weight stigma is enforced at a young age when BMI is used as a key measure of health at the doctor’s office. “Our culture values numbers,

12 The amount of time before most people gain back the pounds they lost while following a popular diet plan, according to a 2020 systematic review published in the British Medical Journal.

facts, and data,” Harbstreet says. “And BMI and the scale offer a very easy means of tracking fluctuations or changes to body weight.”

LETTING GO OF BMI

The data underpinning the BMI chart as we know it was created by a statistician trying to determine the height and weight of an average man.

Though it was not intended to correlate to health, insurance companies began using this data to determine health care coverage. Harrison and others stress that although BMI has been used as a quick way to make assumptions, it should not be used as a determinant for one’s overall health.

“Changing this way of thinking won’t be easy,” says Harrison. “But it will also require that people, including medical professionals, look at the strong evidence we have against using weight and BMI as [primary] measures of health.”

Until that happens, Harbstreet says, people may need to advocate for themselves and steer their health care providers away from a focus on BMI. One way to do it: Ask your doctors how they’d approach your health if they didn’t know your weight. Challenge them to use other health markers, such as lab results and typical diet and exercise, to make a diagnosis or create a treatment plan for your needs. If they won’t think beyond the BMI chart, Harbstreet says you may want to consider other providers, including physicians who specialize in weight-inclusive or trauma-informed care, who take a more holistic approach to wellness.

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

diets don’t work

weight obsessed

W HY

You may not be on a diet, but you’ve likely had your mood sour after stepping on the scale and seeing the number creep up. These negative feelings arise from the cultural stigma against larger bodies. “There are subtle, low-level ways in which certain types of bodies and foods are held up as being good and others are denigrated as being bad,” says Christy Harrison.

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

GET STARTED

Intuitive Eating is built on underlying principles that aim to help people build healthier relationships with food. Here are three expertapproved strategies to help get you started.

#1. Discover the satisfaction factor Diets often recommend avoiding ingredients that could increase satisfaction in a meal, such as swapping full-fat salad dressing for a low-calorie version or using a sugar substitute in baked goods. “One challenge I like to propose to my clients is to make a list of the qualities of food they enjoy most: taste, texture, preparation, temperature, cuisine, and spice level,” Cara Harbstreet says. “We often lose connection with our taste preferences when our food choices are governed by dieting, and therefore, we may achieve physical fullness without feeling truly satisfied.” The goal is to decipher what clients genuinely enjoy about a food without looking through the lens of a diet. After practicing this exercise, there’s less judgment, guilt, or shame around these food choices, because you’re making choices based on what you enjoy, rather than on what you “should” be eating.

#2. Embrace comfort food “Intuitive Eating principles allow the flexibility to tune into what your body and mind need in order to feel well,” says Tessa Nguyen. For example, when she’s stressed and in need of a comforting dish, Nguyen makes slow cooker pho. Conventional nutrition rules generally advise people to ask themselves if they really need food in times of comfort and how they can make that food healthier. “As a person of color, our native foodways are a huge part of who we are, and to not acknowledge that would be taking out a major piece of what can make Intuitive Eating practical and possible,” Nguyen says.

more food for thought Learn even more about mindful eating with these helpful resources: BOOKS

Intuitive Eating

by Evelyn Tribole, MS, RDN and Elyse Resch, MS, RDN Anti-Diet by Christy Harrison, MPH, RD Unapologetic Eating by Alissa Rumsey, MS, RD Gentle Nutrition by Rachael Hartley, RD Body Kindness by Rebecca Scritchfield, RDN POD C ASTS

Food Psych hosted by Christy Harrison, MPH, RD Love, Food hosted by Julie Duffy Dillon, MS, RDN

ALLRECIPES.COM

80

DEC/JAN 2022

#3. Start small Forgoing food rules sounds easy, but it may be difficult and overwhelming at first.

Many food rules are learned at a young age, and you may be holding onto a few of them without even knowing it. Try letting go of one food rule at a time, such as no eating after 7 p.m. or eating desserts only on the weekend.

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

FOR KIDS

y family

FAVORITES

SPINACH AND RICOTTA PUFF PASTRY CHRISTMAS TREE

ALLRECIPETS

MAKE IT KID-FRIENDLY

p.89

PHOTO: JENNIFER CAUSEY; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CLAIRE SPOLLEN

Hold the spinach for a cheese-only version of these pinwheels and serve them with marinara.

ALLRECIPES.COM

83

DEC/JAN 2022

Your

Kid-Adaptable Holiday Menu

These party faves have tiny twists that will make everyone jolly, whatever their age (or taste preferences).

FROM THE EDITORS OF

&

TURKEY MEATBALLS WITH SWEET SOY DIPPING SAUCE

p.89

MAKE IT KID-FRIENDLY

Hold the dipping sauce, or let the younger set dunk their meatballs in ketchup or barbecue sauce.

Fo r K i d s FA M I LY

MAKE IT KID-FRIENDLY

Before adding the jalapeños and hot sauce, set aside some of the cream cheeseand-cheddar filling; use the unspiced portion to fill phyllo cups for the kids.

Garnish the grown-up poppers with cilantro.

JALAPEÑO POPPER CUPS HANDS-ON 15 MIN TOTAL 30 MIN MAKES 15 SUBMITTED BY JESSINA

171 REVIEWS The slight crunch of the phyllo shells makes a perfect backdrop for crisp bacon bits, mild cheeses, and spicy-hot jalapeños.

PHOTOS: JENNIFER CAUSEY; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CLAIRE SPOLLEN

15 mini phyllo tart shells 4 oz. cream cheese, softened ½ cup shredded cheddar cheese (2 oz.)

2 jalapeño peppers, seeded and minced 1 Tbsp. hot pepper sauce 2½ Tbsp. bacon bits or 2 strips bacon, cooked and crumbled Chopped fresh cilantro (optional) 1. Preheat oven to 350°F. Arrange

phyllo shells on a baking sheet.

2 . Stir together cream cheese and cheddar cheese in a bowl. Fold in jalapeños and hot sauce.

3. Spoon cheese mixture into phyllo cups and sprinkle with bacon bits. Bake until golden brown, 15 to 20 minutes. Sprinkle with cilantro (if using). Serve warm. armagazine.com/jalapenopopper-cups QUICK PER POPPER CUP: 61 CAL; 5G FAT (2G SAT); 2G PRO; 3G CARB (0G FIBER, 0G SUGARS); 114MG SODIUM

ALLRECIPES.COM

85

DEC/JAN 2022

MAKE IT KID-FRIENDLY

Make sliders! Add thin ham slices to Hawaiian dinner rolls or slider buns. Top them with your kids’ favorite condiment, such as mayo, honey mustard, or even this recipe’s honey glaze.

HONEY-ORANGE GLAZED HAM

recipe at right

ALLRECIPES.COM

86

DEC/JAN 2022

Hold back some of the plain mashed potatoes for the kids. Then add the goat cheese, dill, and chives to the rest for the adults.

H O N E Y- O R A N G E GLAZED HAM HANDS-ON 10 MIN TOTAL 2 HR, 10 MIN SERVES 24 SUBMITTED BY AMANDA

39 REVIEWS This simple glaze’s cidery sweetness deepens the flavor while keeping the ham moist and tender. Be sure to set some of the glaze aside to serve with the ham. It’s that good!

1 2 ¼ ¼ ¼ 1

cup honey Tbsp. orange juice tsp. cinnamon tsp. ground cloves tsp. almond extract (optional) (8-lb.) fully cooked whole ham

1. Preheat oven to 325°F. 2 . Stir together honey, orange juice,

cinnamon, cloves, and almond extract (if using) in a small bowl.

3. Put ham in a shallow roasting pan and bake 75 minutes. Baste ham with honey glaze and return to oven. Continue baking, basting occasionally, about 45 minutes more, until an instant-read thermometer inserted into thickest part registers 140°F. Serve with remaining glaze. armagazine.com/honey-orangeglazed-ham PER 4-OZ. SERVING: 182 CAL; 5G FAT (2G SAT); 21G PRO; 12G CARB (0G FIBER, 12G SUGARS); 1,156MG SODIUM

CREAMY YUKON MASHED POTATOES

recipe at right

C R E A M Y Y U KO N M A S H E D P OTATO E S HANDS-ON 15 MIN TOTAL 35 MIN SERVES 8 SUBMITTED BY GOOSE

18 REVIEWS Yukon Gold potatoes are so buttery and rich that this recipe is as good dressed down as it is all gussied up with goat cheese, dill, and chives.

3 lb. Yukon Gold potatoes, peeled and cut into 2-inch pieces ½ cup butter ½ cup milk 4 oz. goat cheese 3 Tbsp. chopped fresh dill 3 Tbsp. chopped fresh chives Salt and black pepper, to taste 1. Cover potatoes in a large pot with lightly

salted water. Bring to a boil; cook until potatoes are tender enough to easily pierce with a fork, about 20 minutes. Meanwhile, heat butter and milk in a small saucepan over low heat until very warm.

2 . Drain and partially mash potatoes. Add butter and milk, then continue mashing until smooth. Stir in goat cheese, dill, and chives. Add more milk as needed to reach desired consistency. Season to taste with salt and pepper. armagazine.com/creamy-yukonmashed-potatoes HIDDEN GEM

QUICK

GLUTEN-FREE

PER ¾-CUP SERVING: 333 CAL; 20G FAT (13G SAT); 9G PRO; 28G CARB (2G FIBER, 3G SUGARS); 297MG SODIUM

Fo r K i d s FA M I LY

MAKE IT KID-FRIENDLY

Fo r K i d s FA M I LY

MAKE IT KID-FRIENDLY Top a few cheesecake bites with hot fudge or chocolate instead of the raspberry purée.

R A S P B E R RY H O L I DAY CHEESECAKE BITES HANDS-ON 15 MIN TOTAL 5 HR, 15 MIN MAKES 1 DOZEN SUBMITTED BY WILLIAM ANATOOSKIN

77 REVIEWS Freezing these supercute cheesecake bites before serving gives them a firm-but-creamy consistency that makes them easy to decorate and even easier to eat. ¾ ¼ 3 1½ 4 1

cup graham cracker crumbs cup finely chopped pecans Tbsp. butter, melted cups fresh raspberries oz. cream cheese, softened cup sweetened condensed milk 1 cup frozen whipped dessert topping, thawed

1. Line twelve 2½-inch muffin cups

with paper liners.

2 . Stir together graham cracker crumbs, pecans, and melted butter in a bowl until evenly moistened.

Spoon mixture evenly into prepared cups; press with the back of a spoon to pack into cup bottoms.

3. Purée 1 cup raspberries in a food processor until smooth. In a large bowl, beat cream cheese with an electric mixer until fluffy.

Beat in sweetened condensed milk and ½ cup raspberry purée until well blended. (Chill remaining purée until serving time.) Fold in whipped topping.

4 . Spoon filling evenly into muffin cups. Freeze, covered, at least 5 hours. When ready to serve, peel off paper liners, put bites on serving plates, and drizzle with remaining purée. Garnish with remaining ½ cup whole raspberries. armagazine.com/raspberry-holidaycheesecake-bites PER CHEESECAKE BITE: 205 CAL; 12G FAT (6G SAT); 3G PRO; 22G CARB (1G FIBER, 16G SUGARS); 114MG SODIUM

S P I N AC H A N D R I COT TA P U F F PA S T RY CHRISTMAS TREE

T U R K E Y M E AT B A L L S W I T H S W E E T S OY DIPPING SAUCE

HANDS-ON 20 MIN TOTAL 2 HR SERVES 24 SUBMITTED BY TEA

HANDS-ON 20 MIN TOTAL 40 MIN MAKES 40 MEATBALLS SUBMITTED BY REESA’S FAB KITCHEN ONLINE

★★★★☆ 18 REVIEWS Simply fill, roll, chill, and slice ready-made puff pastry to make these flaky, party-perfect pinwheels.

1 1/4 1/2 1/4 1 2 1 1/4 1

1

★★★★★ 1 REVIEW These tasty turkey bites brown beautifully in the oven. And they look even better when you dip them in the sweet, glossy dipping sauce.

cup fresh ricotta cheese cup grated Parmesan cheese tsp. salt tsp. nutmeg tsp. vegetable oil cups chopped red onion (about 2 onions) (10-oz.) pkg. chopped fresh spinach, thawed tsp. crushed red pepper (17.3-oz.) pkg. frozen puff pastry (2 sheets), thawed egg, lightly beaten Multicolor cherry tomatoes, halved

For Meatballs 1 egg 1 lb. ground turkey 1/2 cup dried bread crumbs 1/2 cup minced cilantro 1/4 cup finely chopped green onion 2 Tbsp. less-sodium soy sauce 1 Tbsp. vegetable oil 1 Tbsp. toasted sesame oil 1/2 tsp. salt For Dipping Sauce 2 (1/4-inch-thick) crosswise slices fresh ginger, or more to taste 1/4 cup packed brown sugar 1/4 cup less-sodium soy sauce 1 Tbsp. rice vinegar

1. Stir together ricotta, Parmesan,

salt, and nutmeg in a bowl. [To make some pinwheels that are more kid-friendly, set aside 1/2 cup of this cheese mixture for the kids’ portion and halve the amount of spinach, onion, and red pepper for the grown-up portion.]

2 . Heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir into ricotta mixture.

3. Put spinach in a colander and squeeze out liquid until dry. Stir spinach and red pepper into bowl with ricotta mixture.

4 . Roll out both puff pastry sheets into 11-inch squares. Evenly cover each with spinach-cheese mixture [or plain cheese mixture] to within 1/2 inch of edges.

Tightly roll up each sheet and firmly press edges into logs. Wrap logs in plastic wrap; chill at least 1 hour or freeze 15 minutes.

[Don’t skip this part; it makes the pastry much easier to handle.]

5. Preheat oven to 400°F. Line a baking sheet with parchment paper.

6. Wrap a string of plain dental floss around logs; pull ends to slice into 24 pinwheels. [Or you could use a very sharp serrated knife.] Arrange pinwheels 1 inch apart on prepared baking sheet in the shape of a Christmas tree: 6 for a bottom row, then 5, then 4, and so on.

Arrange remaining 3 wheels at bottom for a tree trunk. Brush pinwheels with beaten egg.

7. Bake until pinwheels are lightly browned and puffed, 30 to 35 minutes.

Decorate with cherry tomato halves.

Make Meatballs 1. Preheat oven to 400°F. Line a baking sheet with parchment paper.

2 . Lightly beat egg in a large bowl.

Add turkey, bread crumbs, cilantro, green onion, soy sauce, vegetable oil, sesame oil, and salt. Gently mix together with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs; arrange slightly apart on prepared baking sheet.

3. Bake until well browned, 20 to 25 minutes.

Meanwhile, Make Dipping Sauce 4 . Smash ginger with the heavy side of a knife and put in a small saucepan.

Add brown sugar, soy sauce, and rice vinegar; cook, stirring, over mediumlow heat until sugar dissolves and mixture is slightly thickened, about 3 minutes. Strain out ginger. Divide sauce among small cups. Serve with meatballs and toothpicks. armagazine.com/turkey-meatballswith sweet-soy-dipping-sauce HIDDEN GEM PER SERVING (3 MEATBALLS AND 1/2 TSP. SAUCE): 120 CAL; 6G FAT (1G SAT); 9G PRO; 8G CARB (0G FIBER, 4G SUGARS); 380MG SODIUM

armagazine.com/spinach-and-ricottapuff-pastry-christmas-tree HIDDEN GEM VEGETARIAN PER PINWHEEL: 73 CAL; 4G FAT (2G SAT); 2G PRO; 6G CARB (1G FIBER, 1G SUGARS); 131MG SODIUM

ALLRECIPES.COM

89

DEC/JAN 2022

DEEPER CLEAN WITH FEWER INGREDIENTS

*

vs. original ARM & HAMMER™

*

CERTIFIED SAFER FOR YOU AND YOUR FAMILY

Made with 6 essential ingredients;† delivers the deep clean you need from the brand you trust.

ARM & HAMMER™ Clean & Simple™. Deeper Clean, Fewer Ingredients.‡ plus water vs. original ARM & HAMMER †

‡

What are your fellow home cooks saving and serving most this holiday season? These festive faves! They deserve to be in your recipe box, too.

CURRIED SWEET P OTATO L AT K E S HANDS-ON 25 MIN TOTAL 45 MIN SERVES 6 SUBMITTED BY BARITONE BOB

23 REVIEWS ½ 1 2 1 1 1 ¾ ½ ¼ 2 ½ 4

cup flour Tbsp. curry powder tsp. white sugar tsp. packed brown sugar tsp. baking powder tsp. cumin tsp. salt tsp. cayenne pepper tsp. black pepper eggs, lightly beaten cup milk cups peeled and shredded sweet potato 1 cup oil, or as needed for frying Sour cream and chopped green onion, for garnish

PHOTOS AND STYLING: LAUREN GRANT

1. Preheat oven to 200°F. 2 . Stir together flour, curry powder,

sugars, baking powder, cumin, salt, cayenne, and black pepper in a bowl.

3. In another bowl, whisk together eggs and milk; stir into flour mixture until well blended and without lumps.

Stir in sweet potato until combined.

4 . Heat enough oil to cover the bottom of a large skillet over medium heat. Drop batter in skillet by tablespoonfuls; flatten with a spatula.

Fry until well browned, about 3 minutes per side. Keep warm in oven while frying remaining latkes.

5. Drain latkes on paper towels and serve hot, garnished with sour cream and chopped green onion. If desired, sprinkle with additional black pepper. armagazine.com/curried-sweetpotato-latkes PER SERVING (4 LATKES): 381 CAL; 29G FAT (5G SAT); 5G PRO; 26G CARB (3G FIBER, 7G SUGARS); 420MG SODIUM

ALLRECIPES.COM

91

DEC/JAN 2022

Favo r i t e s FA M I LY

favorites

®

Only Eggland’s Best gives you eggs with 25% less saturated fat and 6 times more vitamin D No other egg provides 10 times more vitamin E, 6 times more vitamin D, and 25% less saturated fat. Plus, more of the delicious, fresh-from-the-farm taste everyone loves. Your love for your family isn’t ordinary, so why serve ordinary eggs?

Give them only the best–Eggland’s Best.

Better taste. Better nutrition.

Better eggs.®

29,384 TIMES

SCRAMBLED EGG BRUNCH BREAD HANDS-ON 25 MIN TOTAL 55 MIN SERVES 6 SUBMITTED BY TIBERLADY

142 REVIEWS 2 (8-oz). cans refrigerated crescent rolls 4 oz. thinly sliced ham, chopped 4 oz. cream cheese, softened ½ cup milk 8 eggs ¼ tsp. salt Black pepper, to taste ¼ cup chopped red bell pepper 2 Tbsp. chopped green onion 1 tsp. butter ½ cup shredded cheddar cheese

“I split the dough and made two variations, one with sausage and the other with spinach, mushrooms, onion, and goat cheese. Both came out excellent!”

– NOVICECHEF

1. Preheat oven to 375°F. Lightly grease

a 13x18-inch rimmed baking sheet.

2 . Unroll each can of crescent dough side by side onto prepared baking sheet, aligning long sides of dough with short sides of baking sheet; pinch together seams and perforations to seal and create 1 large rectangle.

3. Sprinkle ham lengthwise down center third of dough, leaving a 1-inch border at both short ends. [If dough is getting a little soft, chill it in the fridge or freezer during the next step.]

4 . Whisk together cream cheese and milk in a bowl until smooth.

Separate the yolk and white of 1 egg; reserve the egg white. Whisk the remaining 7 whole eggs, the egg yolk, salt, and black pepper into cream cheese mixture until well combined.

Whisk in bell pepper and green onion.

5. Melt butter in a large nonstick skillet over medium heat. Add egg mixture; cook, stirring, until just set, about 5 minutes. Spoon eggs over ham, leaving a 1-inch border at both short ends. Sprinkle with cheese.

6. With a short end of the dough rectangle toward you, cut horizontal slits 1 inch apart in long sides, stopping about ½ inch away from filling. Starting at a short end, fold in alternating strips at an angle over filling to create a braid pattern. Pinch short ends of the dough rectangle into the braided strips to seal. Beat reserved egg white and brush over dough.

Bake until golden, 25 to 28 minutes. armagazine.com/brunch-bread PER 2½ - INCH-SLICE SERVING: 558 CAL; 37G FAT (14G SAT); 22G PRO; 32G CARB (0G FIBER, 7G SUGARS); 1,145MG SODIUM

SEE HOW IT’S DONE!

Hover your phone’s camera here to watch a step-by-step video. No app needed!

Favo r i t e s FA M I LY

SAVED

advertisement

The Best Scrambled Egg Brunch Bread Whip up this delicious Holiday Brunch Bread using 8 Eggland’s Best Eggs.

Eggland’s Best takes egg nutrition seriously, so you can feel confident you’re giving your family better taste, better nutrition, and better eggs.

Now that’s something to celebrate!

For convenience, use the Scrambled Egg Brunch Bread shopping list when you head to the grocery store.

Shopping List

Better taste. Better nutrition.

Better eggs.®

Family Organizer

PROMOTION

R EC I PE S, PRO D U C TS, EVE NTS, AND PRO M OTI O N S WORTHY OF A FIVE-S TAR R ATIN G

Check this out!

Allrecipes Magazine invites you to join our

EXCLUSIVE COMMUNITY SHARE YOUR THOUGHTS & opinions with our editors

SNACK TIME WITH STARBURST MINIS

GET INVOLVED

Looking for a soft, chewy treat to add a juicy burst to your day? Starburst Minis are perfect for snacking alone or sharing with family and friends!

with special events

DISCOVER & LEARN about new products

Starburst.com

PLUS MUCH MORE!

DECADENT CHOCOLATE PECAN PIE In charge of dessert? Decadent Chocolate Pecan Pie, with a hint of pure McCormick Vanilla. This holiday season, It’s Gonna Be Great™ McCormick.com/recipes/dessert/ decadent-chocolate-pecan-pie

SCAN THIS CODE with the camera on your phone or visit armagazine.com/meredithvoices to join and enter for a chance to

*

WIN $10,000!

ALLRECIPES AIR-FRYER RECIPES Air fryers are all the rage, but what do you actually do with one?. This special edition, Allrecipes Air Fryer Recipes, answers that question, with more than 85 recipes that are getting saved and loved the most on Allrecipes.com!

Magazine.store

NO PURCHASE OR SURVEY PARTICIPATION IS NECESSARY TO ENTER OR WIN. Subject to Official Rules at Meredith.com/ReaderSweepstakesRules. The $10,000 Reader Survey Sweepstakes begins at 12:00 am ET on October 1, 2021 and ends at 11:59 pm ET on September 30, 2022. Open to legal residents of the 50 United States and the District of Columbia, 21 years or older. Sweepstakes is offered by Meredith Corporation and may be promoted by any of its publications in various creative executions online and in print at any time during the sweepstakes.

Limit one (1) entry per person and per email address, per survey. Void where prohibited. Sponsor: Meredith Corporation.

128,167

HANDS-ON 15 MIN TOTAL 30 MIN MAKES 8 SUBMITTED BY BEN S.

TIMES

2,283 REVIEWS 2 ⅓ 1 ½ ¼ ½ ½ ½ 1

cups flour cup sugar, plus 1 tsp. for sprinkling tsp. baking powder tsp. salt tsp. baking soda cup unsalted butter, frozen cup dried cranberries cup sour cream large egg

“Be sure you generously flour your work surface, hands, and knife when shaping and cutting these scones. They are very sticky!”

– TARA LAZAR

1. Position rack in middle or lower third

of oven and preheat to 400°F. 2 . Mix together flour, ⅓ cup sugar, the baking powder, salt, and baking soda in a bowl. Using large holes on a box grater, grate butter into flour mixture.

Work in butter with your fingers. (Mixture should resemble coarse meal.) Stir in dried cranberries.

3. Whisk together sour cream and egg in a small bowl until smooth. Stir sour cream mixture into flour mixture with a fork until large dough clumps form. Press dough into a ball with your hands. (Dough will be sticky in places and may seem too dry at first. But as you press, the dough will come together.)

4 . Transfer to a lightly floured surface and pat into a 7- to 8-inch circle about ¾ inch thick. Sprinkle with remaining 1 tsp. sugar. Cut into 8 triangles; arrange scones about 1 inch apart on a parchment paper– lined cookie sheet. Bake until golden, 15 to 17 minutes. Let cool 5 minutes. armagazine.com/simple-scones QUICK PER SCONE: 306 CAL; 15G FAT (9G SAT); 4G PRO; 40G CARB (1G FIBER, 15G SUGARS); 245MG SODIUM

Lemon-Blueberry SCONES Add a generous teaspoon of finely grated lemon zest to the dry ingredients and substitute dried blueberries for the cranberries.

“I used a food processor to mix the dry ingredients and frozen butter (cut into pieces). I then added the wet ingredients and pulsed until well blended.”

Cherry-Almond SCONES Add ½ tsp. almond extract to the sour cream mixture and substitute dried cherries for the cranberries.

– CALJANE

ALLRECIPES.COM

97

DEC/JAN 2022

Favo r i t e s FA M I LY

SAVED

S I M P L E S CO N E S

A l l re c i p e t s FA M I LY

n o i t i d e y a d holi While roasted meats are the main entrées on many holiday tables, dogs commonly gobble up many other human foods this time of year. Which are OK to share and which should be paws-off?

MEET INTERNATIONAL

duma & ADVENTURERS

S E A SO N A L IN GRE DI E NT S SA F E FO R SNACKI NG While these are generally safe in moderation for dogs, always avoid casserole versions. Seasonings and other ingredients in those tasty-to-humans mixtures could be harmful to your pet.

•Apples (sans cores), raw or cooked •Carrots, raw or cooked •Cranberries, raw or cooked •Green beans, raw or cooked •Plain cooked pumpkin purée

H O L IDAY FO ODS T H AT A R E TOX IC FOR DO GS Keep an especially watchful eye on these types of dishes and beverages so your dog doesn’t accidentally consume harmful substances.

•Desserts, drinks, gravy, or other dishes containing alcohol, caffeine, chocolate, or artificial sweeteners •Stuffing and other dishes containing garlic, onion, butter, or certain spices and herbs •Unbaked bread dough containing raw yeast

For more pet-parenting wisdom, visit dailypaws.com, our sister site for all things pets.

Life’s a global adventure for these intrepid felines—who have South African and Tennessee ties, live with our American-Australian family, and call Switzerland home.

By Mary Dwyer (aka @womat)

I am American, my husband is Australian, and we live in Hünenberg, Switzerland, with our daughter, son, and these two kitties—a striped tabby named Duma and a white-and-tabby mix named Franklin.

We adopted Duma from a local animal shelter at a school fundraiser when we lived in Tennessee in 2015. She is shy and lovable and likes to bask in the sun.

Her name comes from the amazing South African movie Duma, which is about a boy who rescues a cheetah cub by that name and their journey to return

ALLRECIPES.COM

98

DEC/JAN 2022

the cub to the wild. Our Duma had a three-plane journey to move to Switzerland with us in 2016!

Franklin joined our family in 2020 from a shelter in Ennetmoos, Switzerland. He’s the cuddliest little lovebug and is incredibly mischievous and curious.

He has already defeated the cat barrier on the climbing wisteria in our yard. He gets into everything and is always underfoot, up a tree, or on a lap.

ADV E RT IS E M E N T

THE MARKET CHARM BRACELET GIVEAWAY! ENTER TO WIN!

Win a Sterling Silver Bracelet with 3 Sterling Silver Charms!

HOW TO ENTER:

FREE

Scan the QR code below and enter your information.

SHIPPING On orders over $55

Call Toll-Free

*Disclaimer: Contest runs between 10/1/21 and 1/15/22. Winners will be chosen at random. No purchase necessary. One entry per person. Rembrandt Charms is not responsible for accuracy of contact information provided. Prizes can be picked up at your local Rembrandt Charms authorized retailer.

800-292-7400 Use Code

or visit

110334

collinstreet.com No.101 Regular DeLuxe® Fruitcake 1 lb. 14 oz. serves 16-20 $30.95 The PERFECT Gift!

®

No.102 Medium DeLuxe Fruitcake 2 lbs. 14 oz. serves 24-30 $44.45 No.103 Large DeLuxe® Fruitcake 4 lbs. 14 oz. serves 40-50 $68.45 FREE STANDARD U.S. SHIPPING ON ORDERS OVER $55. Must use code 110334 to receive offer. For orders under $55, please add $7.45 per U.S. shipment. Not valid on orders previously placed or with other offers. Offer expires December 31, 2021.

World’s Most POWERFUL Leaf Vacuum!

DR® Leaf & Lawn Vac

• • • • • • $

DRleafvac.com

Now only $39.99 $ $

Use 40% discount code: ALL39

$

To advertise, contact MI Integrated Media, Devin at devin@mi-ms.com

FREE Catalog!

Call Toll-Free 888-206-5479

advertisement

We’re sharing our favorite festive tips and helpful products to make this holiday season the most merry yet.

The Perfect Pie Crust Bake & Give Treats This year, bake up a new family tradition.

Together, make a double batch of your favorite holiday treats, one batch to eat and one to share. Pair with a sweet message and deliver to your neighbor for a little holiday joy!

Pillsbury.com.

Drizzle on the Goodness

Cheers to the Holidays

AtoZWineworks.com

Homemade Seasonal Scents Torani.com

Make your home smell like the holidays with on-hand ingredients! Simmer sliced oranges and cranberries in a saucepan of water with your favorite spices, such as cinnamon or cloves, for a warm and fragrant kitchen.

Baking Up Memories

Deck the Table Add a festive touch to your holiday table with simple DIY place settings. Pair your cloth napkins with greenery like fresh balsam fir, small cedar branches or rosemary sprigs, plus a name tag for a personal touch. Tie together with twine for a fun, rustic look.

ENTER FO R A CHAN CE TO WI N

AuntMillies.com

$1,000 Rise to Every Occasion

FleischmannsYeast.com

Spread Something Good

FollowYourHeart.com

VISIT FOODGROUPPROMO.COM OR HOVER YOUR PHONE’S CAMERA HERE TO ENTER.

For even more delicious ways to holiday, download our Make It Merry bonus recipe and holiday entertaining booklet by scanning the code above.

Wine & Dine RECIPES

I

“

NE V E R

R EA L I ZED

TH E

IMP OR TAN C E O F

P R ECOOKI NG

T H E YO U

V EG G I ES !

CA N

E A S I LY

ADJU ST RECI P E

T HI S

W I TH

TH E

Get wine pairings and more ideas for your

QUANT I TY A ND

TY P E

OF

Wine & Dine Party

R OOT

VEGE TA BLE S .

“

– SARAH WEBSTER

on pages 11–16.

G ET A GR IP

R OA S T E D W I N T E R R O OT V E G E TA B L E S HANDS-ON 40 MIN

TOTAL 3 HR, 20 MIN

SERVES 6

SERVE

SUBMITTED BY RUPPS

36 REVIEWS

Boiling the veggies first allows you to prep them up to 2 days ahead while still keeping their integrity and shortening the time needed to roast them. Once they’re done, cover them to keep them warm and turn down the oven to 350°F to melt the raclette cheese.

12 oz. rutabaga, peeled and cut into 2x½-inch pieces (2½ cups) 12 oz. parsnips, peeled and cut into 2x½-inch pieces (2½ cups) 12 oz. carrots, peeled and cut into 2x½-inch pieces (2½ cups) 12 oz. fingerling potatoes, halved lengthwise (2½ cups) 3 Tbsp. vegetable oil 1½ tsp. dried basil ½ tsp. salt ¼ tsp. black pepper ¼ cup chopped fresh parsley 1. Put rutabaga, parsnips, carrots,

and potatoes in a 5-qt. pot of boiling salted water. Reduce heat to medium; simmer, covered, until vegetables are tender and easily pierced with a fork, 5 to 8 minutes.

Drain, rinse with cold water to cool.

Drain well, and chill in an airtight container at least 2 hours or up to 2 days.

2 . To roast vegetables for serving, preheat oven to 425°F. Grease a 10x15-inch rimmed baking sheet with 1 Tbsp. oil and heat in oven about 5 minutes.

3. Meanwhile, put vegetables, basil, salt, pepper, and remaining 2 Tbsp. oil in a large bowl; toss gently. Carefully spread vegetable mixture evenly on hot baking sheet. Roast vegetables, stirring and tossing every 10 minutes, until tender and golden brown, about 30 minutes. Sprinkle with parsley. armagazine.com/roasted-winterroot-vegetables HEALTHY

GLUTEN-FREE

VEGAN

PER ¾ CUP: 156 CAL; 5G FAT (1G SAT); 2G PRO; 27G CARB (6G FIBER, 8G SUGARS); 147MG SODIUM

I T

UP

Small cast-iron or nonstick skillets make it easy to serve raclette for a group. For this party, we warmed individual cheese portions in 3½-inch cast-iron skillets. Tie a towel around the handle of each skillet to warn guests they’re hot.

If you love kitchen gadgets and you’re not afraid of commitment, try an electric raclette grill.

Raclette grills let you melt individual servings in nonstick metal trays while cooking meat or veggies on a flat-top surface.

OVEN RACLETTE HANDS-ON 10 MIN TOTAL 20 MIN SERVES 6 SUBMITTED BY EMILY TEEL NEW RECIPE GO ONLINE TO RATE & REVIEW

Opt for cheese from Switzerland or France. Try Appenzeller and Emmental, or for milder flavor, Fontina. The firmer the cheese, the longer the melting time needed.

1½ lb. raclette, Fontina, and/or Emmental cheese wedges, rinds removed Fresh thyme and cracked black pepper (optional) Roasted Winter Root Vegetables (at left) Crusty bread and cornichons (optional) 1. Preheat oven to 350°F. Arrange cheese

in six 3- to 4-inch or one 8- to 10-inch cast-iron skillet(s), cutting wedges to fit as necessary. Bake until cheese is softened but still slightly firm in center, 5 to 10 minutes. [Use a ventilation fan while baking; the cheese is pungent!]

2. Sprinkle cheese with thyme and pepper (if using) and serve with Roasted Winter Root Vegetables, crusty bread, and cornichons (if using). armagazine.com/oven-raclette PER SERVING (1½ OZ. CHEESE, 1 SLICE BREAD, AND ¾ CUP VEGETABLES): 616 CAL; 34G FAT (19G SAT); 31G PRO; 49G CARB (7G FIBER, 10G SUGARS); 1,017MG SODIUM

ALLRECIPES.COM

102

DEC/JAN 2022

SWEET VEGAN BUTTERNUT SQUASH SOUP

C H E F J O H N ’ S A L M O N D B I S COT T I

HANDS-ON 30 MIN TOTAL 2 HR, 15 MIN SERVES 6 (MAKES 6 CUPS) SUBMITTED BY HAPPY AS A YAM

★★★★★ 60 REVIEWS

HANDS-ON 40 MIN

PHOTOS: CARSON DOWNING; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

1. Preheat oven to 400°F. Line a

shallow baking pan with foil and coat with cooking spray.

2 . Arrange butternut squash and sweet potato, cut sides down, in prepared pan.

Bake until vegetables are easily pierced with a knife, about 45 minutes. Let cool.

3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic and sage; cook until garlic is browned and sage is crispy, 2 to 3 minutes. Transfer to a paper towel–lined plate.

4 . Scoop flesh from squash and potato and transfer to a blender, along with the browned garlic. Add maple syrup and 1 cup broth; process until smooth, 1 to 2 minutes, scraping sides and adding a little more broth as needed.

5. Press mixture through a fine-mesh sieve to remove any lumps and transfer to a 3-qt. pot. [If you don’t mind a chunkier soup, you can skip this step and transfer mixture directly from blender to a 3-qt. pot.] Add remaining vegetable broth, bay leaves, cinnamon stick, thyme, and salt. Bring to a simmer over medium heat. Reduce heat to low and simmer, uncovered, stirring occasionally, 30 minutes. Remove and discard bay leaves and cinnamon stick.

Season to taste with pepper and serve with crushed crisp sage leaves. armagazine.com/sweet-veganbutternut-squash-soup HEALTHY GLUTEN-FREE VEGAN PER CUP: 186 CAL; 7G FAT (1G SAT); 2G PRO; 31G CARB (5G FIBER, 8G SUGARS); 504MG SODIUM

F O R

“

T H E

B ATC H, T H E RE A

N EX T A N D

WI L L

N EX T I ’ L L

B A K E

T H E M

A

AS B U T

L E SS

TH E Y’ RE

N OT

2 1 1/4 3 1 1 2 1/4 3/4 1/2

F E W

M I N U T ES S O

BE

B ATCH ,

Q U I TE

C R U N C H Y. T HE Y

A R E

D E F I N I T E LY D E L ICI O U S !

– DARLENE CICCHELLI BRITTON

“

1 (21/2 lb.) butternut squash, halved lengthwise and seeded 1 (8 oz.) sweet potato, halved lengthwise 3 Tbsp. olive oil 4 cloves garlic, minced 12 fresh sage leaves, or to taste 1 Tbsp. pure maple syrup 4 cups low-sodium vegetable broth 2 bay leaves, or more to taste 1 cinnamon stick 1 Tbsp. fresh thyme leaves 1 tsp. salt Black pepper, to taste

MAKES 22 COOKIES

SUBMITTED BY CHEF JOHN

This classic Italian cookie is easily customizable. Mix up the nuts and dried fruit—give hazelnuts, pistachios, and dried apricots a try.

Then dip and drizzle in dark, milk, and/or white chocolate.

★★★★★ 3 REVIEWS

This vegan and gluten-free soup is a great base to please guests with different dietary restrictions. Set out a variety of toppers—we used coconut milk, pepitas, and sage leaves, but bacon would also be nice—so partygoers can personalize their soup.

TOTAL 2 HR, 15 MIN

1/2

cups flour tsp. baking powder tsp. salt Tbsp. unsalted butter, at room temperature cup plus 1 Tbsp. sugar Tbsp. olive oil eggs tsp. vanilla extract tsp. almond extract cup whole and 1/2 cup chopped toasted almonds cup dried cranberries or cherries (optional) Melted dark, milk, and/or white chocolate (optional)

1. Whisk together flour, baking powder,

and salt in a bowl.

2 . In another bowl, mix together butter, sugar, and oil until creamy. Add 1 egg; mix until incorporated. Add remaining egg, the vanilla extract, and almond extract; whisk until smooth. Add flour mixture; mix until incorporated. Stir in whole almonds, chopped almonds, and cranberries (if using). Chill mixture, covered, 30 minutes.

3. Preheat oven to 350°F. Line a large

baking sheet with a silicone mat or parchment paper.

4 . Divide dough in half. Shape each half into an 8-inch log. Wrap with plastic wrap and flatten until logs are 3 or 4 inches wide and about 1/2 inch thick.

Remove wrap. Transfer flattened logs 4 inches apart to prepared baking sheet.

5. Bake until golden and a toothpick inserted into centers comes out clean, 25 to 30 minutes. Let cool on baking sheet 15 minutes.

6. Reduce oven temperature to 325°F. On a cutting board, carefully cut each log at a slight angle into 1/2- to 1-inch-thick slices with a serrated knife. Return slices cut sides down to baking sheet. Bake, turning once, until golden brown and crunchy, about 27 minutes.

7. Transfer to a wire rack; let cool to room temperature. If desired, dip ends of each cookie into melted chocolate and drizzle with another type of chocolate. Let stand or chill until set. armagazine.com/chef-johnsalmond-biscotti PER COOKIE: 220 CAL; 10G FAT (4G SAT); 4G PRO; 30G CARB (1G FIBER, 20G SUGARS); 65MG SODIUM

LIKE ITÕS What’s the secret to a creamy, dreamy, super-easy wintertime dessert cocktail? Temperature! This rich riff on the usually icy White Russian gets a bold java jolt and a warmup from hot coffee. Just drop in a chocolate truffle, cocoa-bomb style, for next-level lusciousness.

WA R M W H I T E R U S S I A N HANDS-ON 5 MIN TOTAL 5 MIN SERVES 1 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW

3 1 1 1 1

Boiling water oz. hot strong coffee oz. coffee liqueur (such as Kahlúa) oz. vodka oz. half-and-half or whole milk white or milk chocolate truffle

Fill a heat-safe glass mug with boiling water; let stand a few minutes to warm the mug. Discard water. Add coffee,

ALLRECIPES.COM

104

coffee liqueur, and vodka to mug; stir gently to combine. Drizzle half-and-half over the drink. Place truffle on a spoon or thread onto a decorative pick; balance on glass rim. Tip truffle into drink just before drinking. armagazine.com/warm-white-russian QUICK

GLUTEN-FREE

PER ¾ CUP: 318 CAL; 10G FAT (6G SAT); 2G PRO; 28G CARB (0G FIBER, 25G SUGARS); 33MG SODIUM

DEC/JAN 2022

PHOTO: KELSEY HANSEN; FOOD STYLING: LAUREN M C ANELLY; PROP STYLING: SUE MITCHELL

By Juliana Hale

Allrecipes® (ISSN: 2328-0263) December/January 2022, Volume 9, Number 2. Allrecipes is published bimonthly, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available.

SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. 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 2021 Meredith Corporation. All rights reserved. Printed in U.S.A.

L A ST C A L L

DROP IT

E C U A S P U D N A A ST S K N I R D T U O D N FOR STA

MAKE IT PUREMADE © 2021 Torani/R. Torre & Company

NO ARTIFICIAL FLAVORS OR PRESERVATIVES

*

Torani Puremade Sauces are conscientiously crafted to treat every taste as an opportunity to help people, partners, and communities thrive. Discover easy Torani recipes at Torani.com. Available in the Cocoa aisle at your local grocer or Supercenter. *Awarded to brands that surpass quality standards established by independent professional chefs.