Food Network - November 2021

The Stars’ Holiday Favorites

ina’s

sunny’s

michael’s

Kardea’s

pumpkin cheesecake

Plus

Big Thanksgiving 84 Cookbook The

Foolproof Recipes

12

Amazing Desserts

There’s no place like the Georgia mountains for the holidays. Or the Coast. Or Atlanta…or any of Georgia’s festive destinations. Because here, it’s about the only-in-Georgia moments, ready to become cherished memories. It’s when you set out on an adventure and end up with a new tradition. It’s about all the ways you can celebrate and sightsee and spend time together.

You’re ready for a Georgia getaway this holiday season. ExploreGeorgia.org.

@gcalebjones

WHAT COFFEE IS MEANT TO BE

Food Network Magazine

Contents

CANADA COVER AND THIS PAGE, PHOTOS: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

N OV EM B ER 202 1

Find this classic apple pie on page 109!

NOVEMBER 2021

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contents 6 13 14 15

Weeknight Cooking

Recipe Index Editor’s Letter Calendar Let’s Celebrate

115 Weeknight Dinners • Add these meals to your weekly rotation.

118 Big Batch • This chicken Alfredo is a guaranteed crowd-pleaser.

In the Know 21 The Sweetest Things • Celebrate Diwali with some colorful cupcakes.

Contest 126 Picture This! • Take a photo

of a pie and you could win $500!

23 New on the Shelf • Check out the latest groceries and more.

24 Puree Genius • Let’s hear it for

an American icon: canned pumpkin.

Cover photograph by Mike Garten Food styling: Christine Albano Prop styling: Paige Hicks

27 You Name It • Try one of these fun ideas for your holiday place cards.

THE

hanksgiving Cookbook 77

33

49

65

91

Appetizers & Drinks • Veggie Starters • Dips from Ina Garten • Fun Fall Cocktails • Wines for $12 or Less

Breads & Stuffing • Pull-Apart Bread • Bread Basket Hacks • •

Vegetables & Sides Turkey & More • How to Roast Veggies • How to Roast, Smoke and Deep-Fry Turkey • Stars’ Favorite Sides • •

Pies & Sweets • Pumpkin Cheesecake • Easy Bite-Size Treats • Classic Pies Plus Cakes to Match

94

40

78

58

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NOVEMBER 2021

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

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

© 2021 Bosch Home Appliances | www.bosch-home.com/us

THE

hanksgiving Recipe Index Appetizers & Drinks 36

36

Blue Cheese Salad Spears

36

Cauliflower Cheese Ball

36

36

Carrot Salsa

44

Acorn Squash Tempura

39

Baguette with Olive Butter and Radishes

44

Cran-Rosemary Mocktail

36

Mushroom-Squash Tacos

40

Warm Spinach & Artichoke Dip

44

Prosecco-Pear Sparkler

36

41

Chunky Blue Cheese & Yogurt Dip

44

Maple Rob Roy

Stuffed Shishitos

Pan-Fried Onion Dip

In honor of Native American Heritage Month, try the Four Sisters Dip and Ziiwiskaagamin drink on page 15.

44

Coffee-Chocolate Digestif

Spiced Lillet Spritz

Breads & Stuffing 52

53

Skillet Crescent Rolls with Caramelized Onions

61

54

Crunchy Manchego Fig Straws

62

58

Sausage and Cheese Rolls with Sage Oil

51

Individual Skillet Cornbreads

Garlic-and-Herb Star Bread

60

Fennel, Pear and Chestnut Stuffing

63

Try a new twist on stuffing!

Cornbread and Chorizo Stuffing

Mediterranean Grain Stuffing

Mashed Potato– Sausage Stuffing

Vegetables & Sides 66

68

Basic Roasted Vegetables

Roasted Potatoes with Salsa Verde

72

70

Southern Mac and Cheese

6

68

73

Cranberry Sauce with Bourbon and Orange

FOOD NETWORK MAGAZINE

Roasted Brussels Sprouts with Dukkah

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NOVEMBER 2021

Thanksgiving Samosas

69

Roasted Broccolini with Chile-Lime Salt

74

Crowd-Sourced Mashed Potatoes

69

Roasted Acorn Squash with Saffron Butter

69

Roasted Parsnips with Lemon-Pistachio Oil

contents

urkey & More 79 Cover Recipe

Maple-Brined Roast Turkey with Sage Butter

88

Whole Roasted Cauliflower

80

Smoked Turkey

82

84

Deep-Fried Turkey

89

Make-Ahead Gravy

84

87

Homemade Turkey Stock

Portobello Wellington with Red Wine Gravy

Deep-fry a turkey this year!

Maple-Glazed Roast with Winter Vegetables

Pies & Sweets 108

108

109

109

111

112

Classic Pumpkin Pie

Pumpkin Pie Layer Cake

Classic Apple Pie

Apple Pie Cake

Classic Pecan Pie

Pecan Pie Chiffon Cake

93

94

99

Classic Pumpkin Cheesecake

Pumpkin Cheesecake with Cranberries

Mini No-Bake Pumpkin Cheesecakes

100

101

101

100

Sugared Cranberries

on page 21.

Chocolate-Dipped Apple Rings

Candied Pecans

Dulce de Leche Petits Fours

WEEKNIGHT DINNERS AND SIDES 116

116

117

117

118

120

Pork Tenderloin with Apple and Orange Salad

Slow-Cooker Brothy Beans

Spaghetti alla Vodka with Mussels

Chicken Tinola

Chicken Alfredo Casserole

Squash and Chorizo Quesadillas

120

121

121

122

122

123

Cashew Chicken with Snap Peas

Beet Galette

Cod with Potatoes, Peppers and Saffron

Spiced Meatball Soup with Rice

Skillet Pierogi with Sausage and Broccoli

Cobb Salad with Maple Pork

123

124

124

125

125

Instant Pot Tofu Noodle Soup

Pomegranate Rice

Mint and Avocado Salad

Onion Flatbread

Steamed Eggplant

NOVEMBER 2021

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SUHVHQWHG E\

A GATHERING

to feel good about Each Thanksgiving we gather with family and friends to give thanks and to celebrate the earth’s abundant gifts. This year, show your appreciation by giving back with choices that support our planet’s health, like choosing paper and packaging products when planning your annual get-together.

Touches of Elegance Paper place cards and menus aren’t just for formal events and are an easy way to enhance your table and your guests' dining experience.

Reveal the Recipes From stuffing to sweet potato pie, we all have a favorite family recipe.

Hand down history by giving your guests the recipe on printed cards.

Share the Bounty Reduce food waste by sending guests home with leftovers and/or donating to a local shelter. Have plenty of paper and cardboard containers on hand for ease of packing (and so no one has to worry about returning your dishes).

Easy as Pie Fans of pumpkin, apple, and mincemeat alike can all enjoy a delicious dessert a little more guilt-free when it’s baked in a responsibly made paper pie pan.

Do Your Part with Paper and Packaging. Paper and products like packaging and boxes are made IURP WUHH EHUȃD UHQHZDEOH UHVRXUFH 7KH 8QLWHG 6WDWHV JURZV QHDUO\ WZLFH WKH YROXPH UHPRYHG IURP WLPEHUODQG DQQXDOO\ :KHQ \RX FKRRVH SDSHU DQG SDFNDJLQJ \RXȇUH FKRRVLQJ WR EH D IRUFH IRU QDWXUH Learn more about these renewable resources at paperfornature.com

6RXUFH 86'$ 8 6 )RUHVW 6HUYLFH

When you choose paper products, you’re playing a part in a circle of caring that shows nature some heart.

When you choose paper products, you create a healthy market for forest products, which in turn encourages forest owners to plant more trees. We grow twice as much timber as we use. Today, U.S. forestlands are strong. In the past 30 years, forest area has increased by nearly 33 million acres.

CHOOSE PAPER & PAPER PACKAGING AND BE A FORCE FOR NATURE Learn more @ paperfornature.com

From the Makers of Paper and Packaging

© 2021 and ® Paper and Packaging Board. Please recycle your paper and boxes.

contents

Star Search

Find your favorite chefs and celebs in this issue.

Nico Albert Chef, formerly Duet pg. 15

“I buy hors d’oeuvres so I can focus on the main event. Shrimp cocktail is a favorite because it’s light, so guests won’t be too full for dinner.”

Sunny Anderson The Kitchen pg. 74

Dana Beninati Sommelier, Food Network Kitchen pg. 47

Valerie Bertinelli Valerie’s Home Cooking pg. 53

What’s your favorite store-bought Thanksgiving item?

Elena Besser Food Network Kitchen app; Boozin’ with Besser digital series pg. 47

“Paper products like plates.

They make Thanksgiving cleanup a breeze.”

Katie Lee Biegel The Kitchen; What Would Katie Eat? (on foodnetwork.com) pgs. 24, 47

Freddie Bitsoie Food Network Kitchen app pg. 15

Kardea Brown Delicious Miss Brown; Holiday Baking Championship: Gingerbread Showdown pg. 70

Maneet Chauhan Chopped; Holiday Wars pg. 21

Ree Drummond The Pioneer Woman; Christmas Cookie Challenge; Candy Coated Christmas (on discovery+) pg. 52

“Pie dough!”

Ina Garten Barefoot Contessa: Cook Like a Pro pg. 38

Carla Hall Holiday Baking Championship pg. 58

Makini Howell Chef and owner, Plum Bistro pg. 89

Eddie Jackson Christmas Cookie Challenge pg. 54

JJ Johnson Food Network Kitchen app; chef and owner, Fieldtrip pg. 47

Rich Landau Chef and co-owner, Vedge and Fancy Radish pg. 88

Vallery Lomas Food Network Kitchen app; foodieinnewyork.com pg. 47

Laura Louise “Lou” Oates Chef, formerly Little Pine pg. 87

Gabriel Orta Co-owner, Broken Shaker pg. 47

Alejandra Ramos Food Network Kitchen app; alwaysorderdessert.com pg. 47

Aarti Sequeira Guy’s Grocery Games pg. 73

Sean Sherman Chef and co-owner, Owamni by The Sioux Chef pg. 15

Michael Symon Symon’s Dinners Cooking Out; Throwdown with Michael Symon pg. 72

Trisha Yearwood Trisha’s Southern Kitchen pg. 24

Molly Yeh Girl Meets Farm pg. 24

“Poultry seasoning.

I call it ‘Instant Thanksgiving’ and I use it for almost everything.”

10

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NOVEMBER 2021

MADE IN ITALY

Editor in Chief

SVP, Group Publishing Director

Maile Carpenter

Patricia Haegele

Creative Director Deirdre Koribanick

SVP, Publishing Director Vicki L. Wellington vwellington@hearst.com

Executive Editor Liz Sgroi Managing Editor Robb Riedel Photo Director Alice Albert

Editorial

Art

Deputy Editor Jessica Dodell-Feder

Art Director Rachel Keaveny

Special Projects Editor Pamela Mitchell

Deputy Art Director Amy Kaffka

Features Editor Erica Finamore

Designer Libby Lang Digital Imaging Specialist Ruth Vázquez

Associate Editors Francesca Cocchi, Nora Horvath, Kara Zauberman

Photography

Assistant Editors Cory Fernandez, Audrey Morgan

Assistant Photo Editor Mollie Kingsbury

Online Editorial Coordinator Michelle Baricevic Intern Carol Lee

Copy Copy Chief Chris Jagger Research Chief Katherine Wessling Copy Editor David Cobb Craig

Contributors Ian Hodder, Martha Maristany, Kate Trombly O’Brien, Joy Sanchez, Sandra Seymour, Teri Tsang Barrett, Jamie M. Wilson

Food Network Kitchen Test Kitchen Director Stephen Jackson Recipe Developers Richmond Flores, Melissa Gaman, Khalil Hymore, Ji Yoon Jackie Park, Amy Stevenson Recipe Tester Jessica D’Ambrosio

VP, Marketing Christine Rannazzisi-Gerstein Finance Director David Rockefeller Business Manager Celeste Chun

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Advertising Production Director of Production Management Julie Bosco

President & Chief Executive Officer Steven R. Swartz Chairman William R. Hearst III Executive Vice Chairman Frank A. Bennack, Jr. Chief Operating Officer Mark E. Aldam

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President & Treasurer, Hearst Magazines Group Debi Chirichella Chief Content Officer Kate Lewis Chief Business Officer Kristen M. O’Hara Secretary Catherine A. Bostron Publishing Consultants Gilbert C. Maurer, Mark F. Miller Editorial Offices 300 West 57th Street New York, NY 10019 foodnetwork.com/magazine PRINTED IN THE USA

DISCOVERY Chief Lifestyle Brands Officer Kathleen Finch President, Food Network Courtney White

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NOVEMBER 2021

Production Services Lead Eduardo Arellano

Marketing

Creative Services

Executive Marketing Director Barrie Oringer

Creative Director Michael Fielding

Marketing Directors Steven C. Marinos, Rose Tilson

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Marketing Director, Brand Strategy Moira Smith Marketing Manager, Operations Ashley Matejov Corporate Research Manager Emma Chapman

Public Relations Executive Director of Public Relations Nathan Christopher Public Relations Coordinator Anouska Best

VP, Strategy and Business Management Rick Day

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PHOTO: RYAN DAUSCH.

Published by Hearst 300 West 57th Street New York, NY 10019

editor’s letter

TURKEY PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS. CARPENTER PORTRAIT: TRAVIS HUGGETT.

t some point during the next couple of weeks, someone will try to convince me to deep-fry my turkey for Thanksgiving this year. This is what people in the turkey-frying community tend to do when November rolls around. They mean no harm, they just truly believe that they found a better, more enlightened way to cook a bird—and they want to spread the good word about juicy, crispy-skinned turkey legs to anyone who will listen.

I don’t know exactly how many people these turkey-frying evangelists hope to convert every year, but they are doing a fine job in some parts of the country. Check out the map below: A group of meat experts at seriouslysmoked.com tracked turkey-cooking habits by state last Thanksgiving, based on Twitter hashtags for smoking, frying and roasting. It wasn’t exactly high-level research, but the results are totally fascinating. Of course the South deep-fries more than anyone else—it’s warmer there and deep-frying a bird is an outdoor activity—but why have folks in Michigan and

Iowa joined the club? Are they just hardier home cooks, willing to brave the elements in the name of a tasty bird?

And why are so many people in Idaho and Oklahoma breaking out a smoker?

If this map proves anything, it’s that Americans are all over the place on turkey-cooking, so we included three versions in this issue: a simple roast turkey, a smoked one and a deep-fried one (see page 78). I will be roasting my turkey this year because that’s what I do every year now. To be honest, I’ve had some bad experiences with experimental birds in my family—too many to tell, really, but in one deep-fryer disaster my brother-in-law miscalculated the size of the bird and an eruption of hot oil burned a giant patch in his mother’s nicely manicured yard. Everyone was OK, and the turkey was delicious, but the episode was enough to put me squarely in the roasting zone—and I’m glad to know

Maile Carpenter Editor in Chief @maile__fnmag

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calendar

November SUN

mon

1

The holidays are coming!

Get in the spirit and watch Holiday Baking Championship tonight at 8 p.m. ET.

TUE

2

Whip up Mexican hot chocolate for Día de los Muertos: Just sprinkle chile powder and cinnamon on top and add a cinnamon stick.

WED

SAT

3 Decorate with mango leaves— they symbolize good fortune.

Daylight Savings Time ends today.

Use the extra hour to get ahead on pies: Make the dough on page 109, wrap in plastic and freeze.

It’s never too early to decorate a gingerbread house! Pick up a kit, then watch Food Network’s gingerbread competition tonight at 9 p.m. ET.

Happy Birthday, Kardea Brown!

Have her mac and cheese— it’s a favorite in her family! See page 70 for the recipe.

2 teaspoons ginger and ½ teaspoon each allspice, cloves and nutmeg.

28

29

30

It’s almost December!

See what pro cake artists are making this year on Buddy vs.

Duff: Holiday at 8 p.m ET.

Use your Hanukkah gelt to make afterdinner mochas this week: Pour hot coffee over unwrapped gelt and stir to melt.

One big holiday

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NOVEMBER 2021

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18

20

Throw a Friendsgiving party and make fall margaritas: Mix equal parts mezcal, orange liqueur, cranberry juice, lime juice and lime soda with ice.

Thanksgiving! sauce tonight (see page 72); it’ll keep in the fridge until the big feast.

24

25

26

Brining your bird? Check out the recipe

Happy Thanksgiving! If you need a lastminute app, wrap bocconcini with basil and roasted

Gear up for Black Friday with a superfood snack: Toss hot popcorn with olive oil and

27

LEAF, MEXICAN HOT CHOCOLATE, MANGO LEAVES, PIE CRUST AND PUMPKIN PIE SPICE: GETTY IMAGES. DRINKS: RALPH SMITH. POTATO WEDGES: ANTONIS ACHILLEOS. S’MORES: CHARLES MASTERS. HAPPY HOUR SNACK, TURKEY AND POPCORN: RYAN DAUSCH. CRANBERRY SAUCE: RYAN LIEBE. BRINE POT: CHRISTOPHER COPPOLA. THANKSGIVING APP: LEVI BROWN. GELT: ALAMY.

14

Let’s Celebrate

November is Native American Heritage

Buy a Book

DIP PHOTO: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. BITSOIE: MARK WOODWARD. ALBERT: RYAN REDCORN. MOCKTAIL: DANA THOMPSON. SHERMAN: HEIDI EHALT. INDIAN PUEBLO CULTURAL CENTER: ALAMY (2). NATIVE GOODS: GABRIELLA MARKS (4).

When he was the executive chef at Mitsitam Café, at the Smithsonian National Museum of the American Indian, Freddie Bitsoie developed dozens of modern takes on Indigenous foods. His new cookbook, New Native Kitchen ($40, Abrams), includes many of his favorites, plus recipes inspired by his own Navajo heritage, like Chocolate Bison Chili.

Freddie’s classes on the Food Network Kitchen app!

Sign up at kitchen .foodnetwork.com.

Four Sisters Dip

Mix a Mocktail The Sioux Chef, Sean Sherman worked with bar manager Kareen Teague to create a drink menu that celebrates native plants. Try this zero-proof cocktail infused with balsam fir.

Ziiwiskaagamin 1. Combine 10 cups water, ½ cup dried balsam fir leaves and 2 tablespoons dried sumac berries in a large pot. Bring to a boil, then simmer 30 minutes; let cool.

2. Blend the fir-sumac liquid with ⅔ cup each blackberries and raspberries and 1½ cups aronia berries until smooth; strain through a fine-mesh sieve.

3. For each drink, combine ¾ cup of the berry mixture and 1 tablespoon agave syrup in a shaker with ice. Shake, then strain into a tall glass with ice.

Garnish with a balsam fir sprig.

Take a Trip Indian Pueblo Cultural Center in Albuquerque, NM, can get a taste of Indigenous cooking: Take a class, sign up for a tasting menu or drop by the restaurant to dine on blue corn enchiladas and juniper-braised buffalo short ribs. indianpueblo.org

Go Shopping The famous Santa Fe Winter Indian Market went virtual during the pandemic and was so successful, the artisans are heading online again this season.

From November 19 to 21 you can shop for jewelry, pottery and more from hundreds of New Mexico–based Native artists. swaia.org

BY

NORA HORVATH NOVEMBER 2021

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The roast is on.

With a floating rack and nonstick coating, this roaster promises even cooking and easy cleaning for the big meal.

Prep for the holidays at Kohls.com/FoodNetwork

Good recipes. Great memories.

The holidays are here! No matter how you’re celebrating, take your meal to the next level with these mouth-watering recipes that will have you coming back for seconds (and thirds).

Herb-Stuffed Roasted Turkey

Sausage Gravy

Candied Sweet Potatoes with Brown Sugar & Pecans

Flaky Cheddar & Chive Buttermilk Biscuits

Sausage Gravy

Herb-Stuffed Roast Turkey

2 tablespoons vegetable oil 1 onion, thinly sliced Turkey neck and giblets (reserved from turkey) 8 cups low-sodium turkey broth Several sprigs thyme, parsley, rosemary and/or sage Turkey drippings (reserved from roasting pan) 1 pound bulk sausage meat 1/2 cup all-purpose flour Kosher salt and freshly ground pepper 1/2 cup fresh parsley leaves, chopped

One 8- to 10-pound turkey Kosher salt and freshly ground pepper 1 head garlic, halved 1 lemon, halved 1 medium onion, quartered Large handful herb sprigs (such as parsley, sage, rosemary and thyme) 2 dried bay leaves 1 stick (8 tablespoons) unsalted butter, melted

Gravy Boat

Heat the oil in a medium saucepan over medium heat. Add the onion, turkey neck and giblets and cook, stirring occasionally until browned, about 15 minutes. Add the broth and herb sprigs. Cover and simmer to allow the flavors to develop, about 2 hours.

Pour the turkey pan drippings into a large fat-separator cup. Strain the broth mixture; cover to keep hot.

Spoon off 1/4 cup of fat from the pan drippings into a large saucepan.

Heat over medium-high heat. Add the sausage and cook, breaking it up with a spoon until browned, 3 to 4 minutes. Sprinkle in the flour and cook over medium heat, stirring occasionally until slightly browned, about 4 minutes.

Gradually ladle the hot broth into the sausage mixture, stirring constantly.

Bring to a boil, then reduce to a gentle simmer. Add the remaining turkey drippings, leaving any fat behind in the separator. Simmer, stirring occasionally until thickened, about 10 minutes. Season with salt and pepper and stir in the parsley. Serve in a Food Network Gravy Boat.

Yield: 8 cups Active Time: 35 minutes Total Time: 2 hours and 45 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

17-in. Nonstick Roaster with Rack

Position an oven rack in the lowest position and preheat the oven to 325°F. Remove the turkey parts from the neck and breast cavities and reserve for gravy. Dry the turkey well with paper towels, inside and out. Sprinkle salt and pepper inside the breast cavity and stuff it with the garlic, lemon, onion, herb sprigs and bay leaves.

Set the turkey breast-side up on a Food Network 17-inch Nonstick Roaster with Rack. Brush generously with half of the butter and sprinkle with salt and pepper. Tent with aluminum foil. Roast the turkey for 2 hours. Remove the foil and baste with the remaining butter. Increase the oven temperature to 425°F and continue to roast until the thigh registers 165°F on an instant-read thermometer, about 45 minutes more.

Allow the turkey to rest for 15 minutes before carving.

Yield: 8 to 10 servings Active Time: 20 minutes Total Time: 3 hours and 20 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Flaky Cheddar & Chive Buttermilk Biscuits

Candied Sweet Potatoes with Brown Sugar & Pecans

2 cups all-purpose flour, plus more for dusting 2 teaspoons baking powder 1 teaspoon fine salt 1 teaspoon sugar 1/4 teaspoon baking soda 10 tablespoons cold unsalted butter, cut into pieces 1/4 cup chopped chives 4 ounces sharp white cheddar, finely grated 3-pc. Essential Textured (about 1 1/2 cups) Bakeware Set 3/4 cup buttermilk, plus more for brushing

4 pounds sweet potatoes (about 8 medium), peeled 1/2 cup packed dark brown sugar 1/4 cup granulated sugar 1/4 cup maple syrup 1 teaspoon pumpkin pie spice Kosher salt 6 tablespoons unsalted butter 1/2 cup toasted pecans, chopped Oval Serving Tray

Preheat the oven to 450°F. Line a baking sheet from the Food Network 3-pc. Essential Textured Bakeware Set with parchment.

Cut the sweet potatoes crosswise into 1-inch-thick rounds. Halve or quarter any extra-large pieces so that they are all similar in size.

Whisk together the flour, baking powder, salt, sugar and baking soda in a medium bowl. Work the butter into the flour mixture with your fingertips until pea-sized bits of butter remain. Use a rubber spatula to stir in the chives and half of the cheddar. Stir in the buttermilk until the mixture comes together into a shaggy dough.

Turn the dough out onto a lightly floured work surface and pat into a rectangle. Fold the dough in half and pat again into a 1/2-inch-thick rectangle. Cut the dough into 16 squares and put on the prepared baking sheet. Brush the tops with buttermilk and sprinkle with the remaining cheddar.

Bake until the tops are golden, about 15 minutes. Let cool 5 minutes before serving.

Yield: 16 biscuits Active Time: 25 minutes Total Time: 45 minutes

Find more kitchen essentials at Kohls.com/FoodNetwork.

Preheat the oven to 400°F.

Combine the brown sugar, granulated sugar, maple syrup, pumpkin pie spice and 1 teaspoon salt in a small bowl.

Melt the butter in a large Dutch oven over medium heat. Add the potatoes and stir well, spooning the sugar mixture over the potatoes to coat evenly. Cover and bake, stirring occasionally, until the potatoes are just tender when pierced with the tip of a sharp knife, 25 to 30 minutes.

Uncover and cook until glossy and the liquid resembles a thin syrup, about 20 minutes.

Transfer the potatoes with their sauce to a Food Network Oval Serving Tray and sprinkle the pecans over the top.

Yield: 6 to 8 servings Active Time: 10 minutes Total Time: 1 hour

Find more kitchen essentials at Kohls.com/FoodNetwork.

More to be thankful for.

Plate up like a pro.

This speckled dinnerware set is great for two reasons: It’ll look picture-perfect on your table and it’s sturdy enough to hold all of your favorite Thanksgiving food.

Get ready to gather at Kohls.com/FoodNetwork

REVOLUTIONIZE YOUR BAKING —

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

in the know Rose-Cardamom

CUPCAKES PHOTO: DANIELLE DALY; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Saffron-Pistachio

The Sweetest Things Every fall, Chopped judge Maneet Chauhan’s family celebrates Diwali, the festival of lights, with traditional Indian clothes and jewelry, twinkling oil lamps, a flower-filled rangoli design on the floor and, as Maneet puts it, “a table laden with deliciousness.”

This means traditional mithai (Indian sweets) like burfi and halwa, but also less-expected creations like cupcakes topped with saffron and cardamom frostings. “They’re perfect for Diwali because you can make them so colorful and have a variety of flavors,” she says. Catch Maneet hosting Holiday Wars on Food Network starting November 7. —Francesca Cocchi

SAFFRON-PISTACHIO FROSTING

ROSE-CARDAMOM FROSTING

Soak 1 teaspoon saffron threads in 2 tablespoons milk for 1 hour. Beat into 2 cups Italian buttercream.

Spread on cupcakes; top with a few saffron threads and chopped pistachios.

Mix 2 cups Italian buttercream with 1 tablespoon rose syrup, 1 teaspoon rose water and ¼ teaspoon freshly ground cardamom.

Spread on cupcakes; top with dried rose petals and edible gold leaf.

NOVEMBER 2021

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FOOD NETWORK MAGAZINE

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in the know

New on the Shelf Check out these just-released groceries and goods!

BY

CAROL LEE AND AUDREY MORGAN

Pizza Must-Reads The world’s most thorough pizza cookbook has arrived. The three-volume, 1,708-page Modernist Pizza, from the team behind Modernist Cuisine, has more than 1,000 recipes, plus pizza history and lore, and tips for fanatics, like the perfect ratio of toppings to dough and the ideal temperature for reheating slices in the oven (400˚). Also hitting the shelf: new releases from Dan Richer of the beloved Jersey City pizzeria Razza, and a second cookbook from the owners of Roberta’s

Modernist Pizza $425; modernistcuisine.com

Hawaiian Sweet Pretzel Buns These sweet and salty newcomers are a combo of two cult-favorite burger buns.

This meatless “sausage” made from soy protein can be formed into a patty or crumbled.

The classic popcorn brand now makes old-school stovetop kits.

Centennial Chocolate PIZZA: CHARLES MASTERS.

In the ’50s, the See’s factory served as a training site for the famous I Love Lucy episode where Lucy and Ethel try to keep up with a chocolate assembly line!

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in the know

Puree

Genius Canned pumpkin has been a holiday shortcut for nearly 100 years.

Let’s give thanks! ure, you could cut open a pumpkin, scrape out the seeds and pulp, bake the flesh and puree it yourself to make a pumpkin pie, but you could also do what almost every chef and home cook does instead—and open a can. When Libby’s canned pumpkin hit the market in the 1920s, pumpkin pie became a heck of a lot easier to make. And once the company started printing its now-famous pie recipe on the back of its cans in the 1950s, a bona fide Thanksgiving star was born.

Today, Libby’s (based in Morton, IL, since 1929) is still the biggest name in canned pumpkin: It produces 85 percent of the canned pumpkin in America, enough to make roughly 90 million pumpkin pies every year!

Meanwhile, the Famous Pumpkin Pie recipe on the can has been many families’ go-to for generations. In 2019, the company daringly introduced a recipe for New Fashioned Pumpkin Pie made with sweetened condensed milk, claiming it results in a creamier pie. Loyal fans weren’t impressed, but they couldn’t complain: Libby’s kept the original recipe on every can, too.

Can You Believe…

Libby’s is not technically pumpkin.

Or at least not the pumpkin you’re imagining.

The only ingredient in a can of Libby’s is a strain of golden-fleshed Dickinson squash, which is thicker and creamier than the flesh inside a typical jack-o’-lantern. The FDA has OK’d the use of the term pumpkin.

Star-Approved

These Food Network chefs are big fans.

.

.

Canned pumpkin is good for dogs.

It’s high in fiber and low in fat, so it’s a popular treat for pups—it can even help with digestion.

Just make sure not to confuse pure pumpkin with canned pumpkin pie filling: The pie filling contains sugar, spices and other add-ins that aren’t good for furry friends.

.

—KATIE LEE biegel

Pumpkin shortages are real!

Poor harvests in Illinois resulted in a canned pumpkin shortage in 2009, with Libby’s largely absent from shelves around Thanksgiving. Panic ensued, and fears of another shortage tend to surface every few years.

BY

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FRANCESCA COCCHI

.

—Molly Yeh

PIE: RALPH SMITH. PUPPY: GETTY IMAGES. DICKINSON SQUASH: AP IMAGES.

—trisha yearwood

in the know

You Name It

PHOTOS: DANIELLE DALY; CRAFT STYLING: ASHLEY TOTH.

Turn some grocery staples into tasteful Thanksgiving place cards.

cinnamon bundle

berry basket

colorful sugar

Use baker’s twine to tie together six to eight cinnamon sticks. Slide a place card between the sticks at the top.

Place sugared cranberries in a small paper berry basket. Insert a kraft paper tag taped to a toothpick in the center.

MT Products Half Pint Pulp Berry Basket, $11 for 15; amazon.com

Layer colored sanding sugar in a small glass bottle. Tie a tag to the neck with twine.

Luo House 50-ml Glass Bottle, $13 for six; amazon.com

apple leaf

tiny Herb Wreath

mini cheese board

Cut off-white construction paper in the shape of a leaf.

Punch a hole at one end and slip it over the stem of an apple.

Layer sage sprigs over one another to form a circle, securing them together with green floral wire. Arrange the leaves so the wire is hidden, then place the wreath on top of a kraft paper tag.

Place bite-size wedges of cheese and some grapes on a tiny wood board.

Stick a tag in one of the cheeses.

Mini Serving Tray, $20 for a mixed set of six; kikkerland.com

BY

Turn for more ideas!

ERICA FINAMORE AND ASHLEY TOTH NOVEMBER 2021

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in the know

cranberry sauce

cruditÉS cup

with

Grands! ™ Cinnamon Rolls

Fill a small jam jar with homemade cranberry sauce and add a scalloped label.

Accguan 8 oz. Glass Jelly Jar, $25 for 24; amazon.com

Prep Instructions

Fill a shot glass a third of the way with hummus, then add red and yellow pepper slices. Add a chalkboard label to the glass and write a name with a white paint marker.

Pecula Chalkboard Label with Chalk Markers, $5 for 156; amazon.com

Heat oven to 350°F.

tiny popcorn pail

Grease round or square

wrapped breadstick

cake pan.

Place rolls in pan.

Bake 23 to 27 minutes* or until golden brown. *Bake 1-2 minutes less for nonstick pan

Spread with icing.

Fill a small galvanized pail with popcorn and add a colorful label.

Mini Silver Pail, $6.50 for 10; moonlightweddings.etsy.com

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Cut a piece of freezer paper a few inches shorter than a breadstick. Write a name on the paper, then wrap it around the bread and secure with twine.

Insert a sprig of rosemary.

Find recipe inspiration at pillsbury.com

Seals 10x tighter*

THE

hanksgiving

Cookbook & Stuffing

urkey & More

Pies & Sweets

TURKEY PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.

& Drinks

Vegetables & Sides

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The Thanksgiving Cookbook

Appetizers & PHOTO: RYAN LIEBE. PROP STYLING: PAIGE HICKS.

drinks

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Veggies to How do you serve Thanksgiving appetizers without filling everyone up? Give them vegetables!

tart

Cauliflower Cheese Ball

PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Acorn Squash Tempura

Blue Cheese Salad Spears

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Carrot Salsa

Mushroom-Squash Tacos

Baguette with Olive Butter and Radishes

Stuffed Shishitos

Appetizers & Drinks BLUE CHEESE SALAD SPEARS Cook 5 bacon slices in a large nonstick skillet over medium-high heat until crisp, about 6 minutes. Drain on paper towels, then crumble. Remove the leaves from a head of Little Gem or other baby lettuce.

Drizzle with chunky blue cheese dressing, then top with ½ cup chopped cherry tomatoes, the bacon, 2 chopped hard-boiled eggs and a few grinds of pepper.

CAULIFLOWER CHEESE BALL Cook 1 minced shallot in 2 tablespoons butter in a large skillet over medium-high heat until soft, about 3 minutes. Add 1½ cups frozen cauliflower rice and cook until tender, about 4 minutes; season with salt and pepper. Transfer to a bowl; add 8 ounces softened cream cheese, 4 ounces grated sharp cheddar, ¼ cup grated parmesan and ½ teaspoon Worcestershire sauce. Beat with a mixer until smooth. Cover and chill until firm, then form into a ball and roll in toasted sliced almonds. Serve with crudités and crackers.

ACORN SQUASH TEMPURA Trim, halve and seed 1 acorn squash and slice into ⅛-inch-thick wedges. Whisk 2 cups flour, 2 tablespoons cornstarch, 1 teaspoon kosher salt and 3 cups seltzer. (It should resemble loose pancake batter; add up to ½ cup more flour as needed.) Working in batches, dip the squash in the batter, letting the excess drip off, then deep-fry in 350˚ vegetable oil until golden and crisp, 2 to 3 minutes. For the dipping sauce, mix 1 cup water, ¼ cup each soy sauce and mirin, 1 tablespoon dashi powder and ½ teaspoon superfine sugar.

MUSHROOM-SQUASH TACOS Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add 3 sliced scallions (white and light green parts), 1½ cups diced butternut squash, 8 ounces sliced shiitakes and 2 minced garlic cloves; cook 3 minutes. Stir in 4 teaspoons chili powder and cook 30 seconds. Add 2 cups water and simmer until the vegetables are tender, about 8 minutes. Assemble 12 tacos using 2 warmed 4-inch corn tortillas for each. Top with sliced scallion greens and jalapeños; serve with lime wedges.

STUFFED SHISHITOS Cut a 1½-inch slit down the length of 8 ounces shishito peppers and stuff with shredded manchego.

Wrap each pepper with a small thin slice of serrano ham (about 6 ounces total). Place on a parchment-

Pulse ¼ cup kalamata olives in a mini food processor until finely chopped. Add 4 tablespoons butter, 1 teaspoon fresh thyme and ½ teaspoon each anchovy paste and grated lemon zest and process until almost smooth. Spread on baguette slices; top with thinly sliced radishes and more thyme.

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A RT F U L LY

A GED

G IVE A WARM W ELC O ME T O T O A S T. Finished in gently toasted then flash-charred barrels for deepened flavors of vanilla and caramel.

CLER MON T•KEN TUCKY S H A R E G E N E R O U S L Y. D R I N K R E S P O N S I B L Y. B A S I L H A Y D E N ® K E N T U C K Y S T R A I G H T B O U R B O N W H I S K E Y. 4 0 % A L C . / V O L . © 2 0 2 1 J A M E S B . B E A M D I S T I L L I N G C O . , C L E R M O N T, K Y .

ake a Dip Start your party with Ina Garten’s foolproof apps: three classic dips with a modern twist.

a

good dip really is the ultimate comfort food: It’s rich and satisfying and a little bit oldfashioned—and best of all, it’s a shared experience. At Barefoot Contessa, the specialty-foods store I ran for years, our most popular dip was always my Pan-Fried Onion Dip. The recipe is inspired by the classic 1950s one made with dried onion soup mix and sour cream, but this is the real thing. It starts with a big pan of slowly caramelized onions cooked in butter, then I add sour cream and cream cheese to make it extra rich and delicious. One customer told me that she made the recipe for a dinner party, ate the entire thing, and then had to make it again for the party! LOL! I included two other favorite dips for you this month: My Chunky Blue Cheese & Yogurt Dip, another updated classic made with really good sharp mountain Gorgonzola, plus yogurt for that delicious tang; and Warm Spinach & Artichoke Dip, with layers of flavor from spinach, artichoke hearts, cream cheese, garlic and freshly grated Parmesan. Whether you lived through the ’50s and ’60s or not, you’ll love all three of these throwback dips. They’re the perfect way to get the party started, and I guarantee your

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WARM SPINACH & ARTICHOKE DIP

PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE. WARM SPINACH & ARTICHOKE DIP FROM MODERN COMFORT FOOD: A BAREFOOT CONTESSA COOKBOOK. COPYRIGHT © 2020 BY INA GARTEN. CHUNKY BLUE CHEESE & YOGURT DIP FROM BAREFOOT CONTESSA: HOW EASY IS THAT? COPYRIGHT © 2010 BY INA GARTEN. PAN-FRIED ONION DIP FROM THE BAREFOOT CONTESSA COOKBOOK. COPYRIGHT © 1999 BY INA GARTEN. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE.

ACTIVE: 40 min l TOTAL: 1 hr l SERVES: 8 to 10

2 large yellow onions 4 tablespoons (½ stick) unsalted butter ¼ cup good olive oil ¼ teaspoon ground cayenne pepper Kosher salt and freshly ground black pepper 1 tablespoon minced garlic (3 cloves) 4 ounces cream cheese, at room temperature ½ cup sour cream ½ cup good mayonnaise, such as Hellmann’s 1 9-ounce package frozen artichoke hearts, defrosted 1 10-ounce package frozen chopped spinach, defrosted 1¼ cups freshly grated Italian Parmesan cheese, divided 1 baguette, sliced diagonally ½ inch thick, toasted for serving

To make this dip ahead, assemble the dish, cover, and refrigerate for up to a day. Bake before serving.

1. Preheat the oven to 400˚.

2. Cut the onions in half through the stem, then slice them in ⅛-inch-thick half-rounds. (You will have about 3 cups of onions.) In a large (12-inch) sauté pan, heat the butter and oil over medium heat. Add the onions, cayenne pepper, 1 teaspoon salt and ½ teaspoon black pepper, and sauté for 10 minutes. Reduce the heat to medium low and sauté, stirring occasionally, for 20 minutes, until the onions are browned and caramelized. Stir in the garlic and cook for one minute.

3. Meanwhile, place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth. Lightly squeeze the liquid out of the artichoke hearts, chop roughly and add to the bowl. Lightly squeeze the liquid out of the spinach and add to the bowl. Add the onion mixture and stir to combine. Stir in ¾ cup of the Parmesan, 1 teaspoon salt and ½ teaspoon black pepper, and transfer to an 11-by-8-by-1½-inch oval baking dish. Sprinkle on the remaining ½ cup of Parmesan.

Bake for 20 to 25 minutes, until the edges are browned and bubbly. Serve warm with slices of baguette for scooping.

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CHUNKY BLUE CHEESE & YOGURT DIP ACTIVE: 20 min l TOTAL: 20 min (plus 2 hr chilling) l MAKES: 2 cups

¼ 1 2

cup finely chopped shallot teaspoon minced garlic tablespoons freshly squeezed lemon juice 7 ounces Greek-style yogurt, such as Fage Total ½ cup good mayonnaise, such as Hellmann’s 4 ounces sharp (mountain) Gorgonzola, crumbled 5 dashes Tabasco sauce, or to taste Kosher salt and freshly ground black pepper 3 tablespoons minced fresh chives Crudités and/or crackers, for serving

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1. Place the shallot, garlic, lemon juice, yogurt, mayonnaise, Gorgonzola, Tabasco, 1 teaspoon salt and ½ teaspoon black pepper in the bowl of a food processor fitted with the steel blade. Pulse the processor about 12 times, until the mixture is almost smooth but still a bit chunky. Add the chives and pulse two or three times, until combined.

2. Transfer to a serving bowl, cover with plastic wrap and chill for at least 2 hours to allow the flavors to develop. Serve with vegetables and/or crackers for dipping.

This recipe calls for Greek yogurt instead of the usual sour cream, which makes for a lighter, tangier dip.

PAN-FRIED ONION DIP ACTIVE: 40 min l TOTAL: 40 min l MAKES: 2 cups

2 large yellow onions 4 tablespoons unsalted butter ¼ cup vegetable oil ¼ teaspoon ground cayenne pepper Kosher salt and freshly ground black pepper 4 ounces cream cheese, at room temperature ½ cup sour cream ½ cup good mayonnaise, such as Hellmann's Potato chips, for serving

1. Cut the onions in half, and then slice them into ⅛-inch-thick half-rounds. (You will have about 3 cups of onions.)

2. Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, 1 teaspoon salt and ½ teaspoon black pepper and sauté for 10 minutes. Reduce the heat to medium low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool.

3. Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature with potato chips.

By combining butter and oil, you get the best properties of each: the flavor of butter and the high smoke point of oil.

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Make your holiday extra special with a festive cocktail.

Prosecco-Pear Sparkler

Cran-Rosemary Mocktail Rosemary isn’t just for garnishing the turkey! It’s also a great way to flavor a drink.

RECIPES BY

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MELISSA GAMAN AND STEVE JACKSON

PHOTOS: MIKE GARTEN; DRINK STYLING: CHRISTINE ALBANO; PROP STYLING: CHRISTINA LANE.

Break out the bubbly for the big feast: It makes everything more fun!

We gave this old-fashioned cocktail a fall twist with a splash of maple syrup.

Spiced Lillet Spritz This drink is the perfect fall aperitif: It has sugar and spice and everything nice!

Coffee-Chocolate Digestif Infuse vodka with coffee a few days before Thanksgiving, then shake up this after-dinner drink.

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Appetizers & Drinks

l

ACTIVE: 5 min l TOTAL: 5 min

¼ 1 plus more for garnish 2 1½ ½

(such as Seedlip) cup cold tonic water

1.

and juicy.

2.

with the tonic. Garnish with cranberries and rosemary.

or a coffee filter.

2. Make the simple syrup: Bring the brown sugar and

ACTIVE: 5 min l TOTAL: 5 min l

2 1 ½ 3

ounces pear nectar ounce vodka ounce fresh lemon juice ounces chilled prosecco

1. l 2.

MAPLE ROB ROY ACTIVE: 5 min l TOTAL: 5 min l

cup chilled Lillet Rouge 2 ounces blended scotch ¾ ounce pure maple syrup ¾ ounce dry vermouth ½ ounce sweet vermouth 3 Cocktail cherry, for garnish 1. shaker with ice.

2.

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© 2021 Bona US. All rights reserved.

Bona Clean™ means the memories last, not the messes.

Bona.com/bonaclean

W ne on a D me Pick up a great Thanksgiving bottle for $12 or less!

Here’s what the pros recommend.

BY

NORA HORVATH

2 4

1 3

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1 Sol Real Vinho Verde Rosé

$9; nlcwines.com for buying info “I’m obsessed with this fresh, fruity, floral and lightly sparkling rosé.”

—Vallery Lomas Host, Food Network Kitchen app

2 Apothic Red

$11; apothic.com

This box is nice enough to leave out, or you can decant it!

“This masterful blend can stand up to the heartiest of Thanksgiving dishes. It tastes of dark fruit, with hints of spice.”

—JJ Johnson Host, Food Network Kitchen app

6

7 5

3 Ve-Ve Vinho Verde

$12; communalbrands.com for buying info “I love this as a starter for a fancy meal at home. It never disappoints.”

—Gabriel Orta Host, Food Network Kitchen app

4 La Vieille Ferme Rosé

$8; lavieilleferme.com for buying info

WINE PHOTO: RYAN LIEBE; STYLING: PAIGE HICKS. JOHNSON: CLEO TV. ORTA: STEFAN MERRIWEATHER. BESSER: ALESSANDRO SANTORO. BENINATI: MEGAN L.C. MCNALLY. RAMOS: LOUANNA FACTORA.

“The crisp taste of this wine provides a fabulous contrast to the richness of any Thanksgiving meal.”

—Elena Besser Host, Food Network Kitchen app

5 Wineberry Domaine Le Garrigon Côtes du Rhône $45 per box (one box equals four standard bottles); wineberry.com for buying info “This wine is not only delicious, but the box is fashioned after a wooden wine crate, so it can double as decor.”

—Katie Lee Biegel Cohost, The Kitchen

6 Ava Grace Rosé

$11; avagracevineyards.com for buying info “This is a modern example of rosé— it also comes in a can! It makes a lovely accompaniment to a cranberry-laden feast.”

—Dana Beninati Host, Food Network Kitchen app

7 Friend & Farmer Hand Work Tempranillo $12; tedwardwines.com for buying info “If you want a beautiful pairing for roast turkey and all the trimmings, try this organic Spanish wine.”

—Alejandra Ramos Host, Food Network Kitchen app

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The Thanksgiving Cookbook

Breads &

PHOTO: RYAN LIEBE. PROP STYLING: PAIGE HICKS.

stuffing

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RECIPE BY

MELISSA GAMAN

PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

̳Ñ̛​̛ ʵȃ Roll Go all out with this festive pull-apart bread.

GARLIC-AND-HERB STAR BREAD ACTIVE: 45 min l TOTAL: 3 hr (plus cooling) l SERVES: 8 to 10

½ 2 1

cup warm water (about 110˚) teaspoons sugar ¼-ounce packet active dry yeast (2¼ teaspoons) 3½ cups all-purpose flour, plus more for dusting 1 teaspoon baking powder 1 teaspoon fine salt 1½ sticks (12 tablespoons) cold unsalted butter, cut into small pieces, plus more for the pan ½ cup milk 1 5.2-ounce package soft garlic-andherb cheese (such as Boursin) 1 tablespoon finely chopped jarred Calabrian chile peppers 1 tablespoon chopped fresh parsley 1 teaspoon fresh thyme, finely chopped ½ teaspoon finely grated lemon zest 1 large egg, beaten Flaky sea salt, for topping 1. Stir the warm water and sugar together until dissolved, then stir in the yeast; set aside until foamy, about 5 minutes.

Meanwhile, whisk the flour, baking powder and fine salt in a large bowl.

2. Add the butter to the flour mixture and work it in with your fingertips until the butter is in pea-size pieces. Make a well in the center of the flour mixture

and add the yeast mixture and milk. Stir with a wooden spoon until the flour is completely moistened and the dough looks like a shaggy ball, switching to your hands and gently kneading to bring the dough together, if necessary. Cover the bowl and let the dough rise at room temperature until doubled in size, 1 to 1½ hours.

3. When the dough is almost ready, make the filling: Combine the cheese, chiles, parsley, thyme and lemon zest in a small bowl. Mash and stir together with a small rubber spatula until smooth and spreadable.

Set aside.

4. Turn out the dough onto a lightly floured surface and briefly knead until smooth, three or four times. Pat until about 1 inch thick, then fold into thirds like a letter and pat until 1 inch thick again. Rotate the dough 90 degrees and repeat folding and patting two more times. Divide into 2 equal pieces.

5. Lightly butter an upside-down rimmed baking sheet (or a rimless baking sheet).

Roll out 1 piece of dough into an 11-inch round on a floured surface and transfer to the pan. Spread with the filling, stopping about ¾ inch from the edge (fig. A). Roll out the second piece of dough into an 11-inch round and place on top of the first (fig. B). Pinch and press the edges of the dough together to seal.

6. Center the rim of a drinking glass (about 3 inches in diameter) in the middle of the dough; gently press to mark the center. At the 12 o’clock mark, cut through the dough with a very sharp knife from the glass to the edge, leaving the center circle uncut (fig. C). Repeat at the 3 o’clock, 6 o’clock and 9 o’clock points on the circle to make 4 quarters.

Halve each quarter to make 8 equal wedges; halve those to make 16 wedges (fig. D).

7. Lift the edges of 2 wedges that are next to each other and twist them away from each other twice. Pinch the ends together to make a pointed tip. Repeat with the remaining pairs of wedges (fig. E). Remove the glass and cover the dough with plastic wrap. Refrigerate until the filling is firm and the dough has puffed and risen slightly, 45 minutes to 1 hour.

8. Meanwhile, preheat the oven to 400˚.

Uncover the dough and re-pinch any ends that came apart. Brush all over with the beaten egg and sprinkle with flaky salt (fig. F). Bake until golden brown all over, especially around the center circle, 25 to 30 minutes. Let cool a few minutes on the baking sheet, then carefully slide onto a rack to cool completely. Serve at room temperature.

— How to Form the Star Bread —

A

B

C

D

E

F

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Breads & Stuffing

'̛ƚÑƇ 'Ṇ̃ɞƚ̳

Hacks

You can work wonders with refrigerated dough.

Try these stars’ tricks!

“Cast iron gets screaming hot, so it’s perfect for giving rolls a beautiful crust.”

—REE

REE DRUMMOND’S

CHEESY SKILLET CRESCENT ROLLS WITH CARAMELIZED ONIONS ACTIVE: 20 min l TOTAL: 45 min l MAKES: 16

4 tablespoons salted butter 2 small onions, thinly sliced 1 teaspoon fresh thyme, chopped Kosher salt and freshly ground pepper 1 tablespoon apple cider vinegar 2 8-ounce tubes refrigerated crescent roll dough, separated into 16 triangles 4 ounces swiss cheese, shredded

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1. Preheat the oven to 375˚. Melt the butter in a 12-inch cast-iron skillet over medium heat. Add the onions, thyme, 1 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the onions are very soft and a deep golden brown, 10 to 15 minutes.

Stir in the vinegar and cook, scraping up any browned bits, until evaporated, 1 to 2 minutes. Use a slotted spoon to remove the onions to a paper towel–lined plate and wipe the skillet clean.

2. On the wide end of each dough triangle, spoon a scant tablespoonful of caramelized onions and sprinkle with about 1 tablespoon swiss cheese. Starting at the wide end, gently roll up the dough around the filling; place in the skillet. There will be some space between each roll, but the rolls will puff up and come together when baked.

3. Transfer the skillet to the oven and bake until the rolls are golden and puffy, 25 to 30 minutes. Let cool slightly before serving.

VALERIE BERTINELLI’S

CRUNCHY MANCHEGO FIG STRAWS ACTIVE: 20 min l TOTAL: 35 min l MAKES: 24

PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

All-purpose flour, for dusting 1 sheet frozen puff pastry, thawed 1 tablespoon fig jam 1 cup grated manchego cheese, plus 2 tablespoons for sprinkling 1 large egg 1. Preheat the oven to 400˚. Line 2 baking sheets with parchment paper.

2. On a lightly floured surface, roll out the puff pastry into a 12-by-14-inch rectangle.

With a short side facing you, cut the dough in half horizontally: To do this, measure 7 inches up the side, mark the dough and cut in half, using the mark as a guide.

3. Evenly spread the fig jam over the bottom half of the dough, leaving a little room around the edges. Sprinkle 1 cup cheese over the jam. Top with the other half of the dough, pressing down lightly to adhere to the cheese and jam. With a pizza cutter, cut into ½-inch-wide strips (about 24 strips).

4. Twist each strip 4 or 5 times, then pinch the ends together to prevent unraveling while baking. Place the twists on the baking sheets. Beat the egg with 1 teaspoon water in a small bowl and brush onto the twists. Sprinkle with the remaining 2 tablespoons cheese.

5. Bake the cheese straws until golden brown, 12 to 15 minutes. Let cool slightly before releasing from the parchment with an offset spatula. Let cool completely.

Serve immediately or store in an airtight container for up to 1 day.

“This is all the best flavors from a charcuterie board in a sweet and savory stick!”

—VALERIE NOVEMBER 2021

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“Get creative with the fillings: Try different meats or go with all veggies.”

—EDDIE EDDIE JACKSON’S

SAUSAGE AND CHEESE ROLLS WITH SAGE OIL ACTIVE: 40 min l TOTAL: 55 min l MAKES: 16

½ cup extra-virgin olive oil 2 tablespoons finely chopped fresh sage Pinch of red pepper flakes 3 cloves garlic, grated Kosher salt 2 sweet Italian sausage links (about 6 ounces), casings removed 2 pounds refrigerated pizza dough All-purpose flour, for dusting 12 ounces monterey jack cheese, cut into ¼-inch cubes 2 tablespoons finely chopped fresh parsley

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1. Place a pizza stone on the middle oven rack and preheat to 500˚. Place a baking sheet on top of the pizza stone.

2. Warm the olive oil in a small skillet or saucepan over medium heat. Add the sage, red pepper flakes and garlic. Remove from the heat and let cool slightly; season with salt.

3. Divide the sausage into 16 small balls. Cook in a medium nonstick skillet over medium heat, stirring occasionally, until browned and cooked through, 8 to 10 minutes. Remove to a paper towel–lined plate to drain.

4. Divide the dough into 16 balls (about 2 inches each). Flatten and shape each into a 3½-inch round on a lightly floured surface.

Put 1 piece of cooked sausage in the center of each round and top each with a few cubes of cheese. Very lightly brush the edges of

the dough with water. Bring the edges of the dough toward the center, lightly pleating to form a tight package; pinch to seal. Turn seam-side down; using a metal skewer dipped in flour, make a hole in the center of each dough ball to create a steam vent.

5. Remove the hot baking sheet from the oven and carefully line with parchment paper; place the dough balls on the baking sheet, spacing them 2 inches apart. Brush liberally with the sage oil. Transfer the baking sheet to the pizza stone and bake 5 minutes, then rotate the pan and bake until the rolls are golden brown, about 10 more minutes.

Remove from the oven and brush with more sage oil. Sprinkle with the parsley and serve immediately with the remaining sage oil for dipping.

GET AHEAD OF ECZEMA AND SHOW MORE SKIN DUPIXENT is a breakthrough eczema treatment that targets a key source of inflammation that can lead to uncontrolled moderate-to-severe eczema (atopic dermatitis).

Approved for ages 6 years and up.

Fast itch relief* Clearer skin that lasts* Not an immunosuppressant Not a cream or steroid *In a clinical trial at week 16, 59% of adults taking DUPIXENT + topical corticosteroids (TCS) had significantly less itch vs 20% on TCS only; 39% saw clear or almost clear skin vs 12% on TCS only. 36% saw clear or almost clear skin at week 52 vs 13% on TCS only.

SEAN, REAL ADULT PATIENT Individual results may vary.

TALK TO YOUR ECZEMA SPECIALIST AND GO TO DUPIXENT.COM TO FIND OUT MORE INDICATION

Tell your healthcare provider about all the DUPIXENT is a prescription medicine used medicines you take, including prescription to treat people aged 6 years and older with and over-the-counter medicines, vitamins and moderate-to-severe atopic dermatitis (eczema) herbal supplements. that is not well controlled with prescription Especially tell your healthcare provider if you therapies used on the skin (topical), or who are taking oral, topical or inhaled corticosteroid cannot use topical therapies. DUPIXENT can medicines or if you have atopic dermatitis and be used with or without topical corticosteroids. asthma and use an asthma medicine. Do not It is not known if DUPIXENT is safe and change or stop your corticosteroid medicine or effective in children with atopic dermatitis under other asthma medicine without talking to your healthcare provider. This may cause other symptoms 6 years of age. that were controlled by the corticosteroid IMPORTANT SAFETY INFORMATION medicine or other asthma medicine to come back.

Do not use if you are allergic to dupilumab or DUPIXENT can cause serious to any of the ingredients in DUPIXENT®. side effects, including: Before using DUPIXENT, tell your healthcare Allergic reactions (hypersensitivity), including provider about all your medical conditions, a severe reaction known as anaphylaxis. Stop including if you: have eye problems; have a using DUPIXENT and tell your healthcare provider parasitic (helminth) infection; are scheduled to or get emergency help right away if you get any receive any vaccinations. You should not receive a of the following symptoms: breathing problems, “live vaccine” if you are treated with DUPIXENT; fever, general ill feeling, swollen lymph nodes, are pregnant or plan to become pregnant. It is not swelling of the face, mouth and tongue, hives, known whether DUPIXENT will harm your unborn itching, fainting, dizziness, feeling lightheaded baby. There is a pregnancy exposure registry for (low blood pressure), joint pain, or skin rash. women who take DUPIXENT during pregnancy to collect information about the health of you and Eye problems. Tell your healthcare provider if your baby. Your healthcare provider can enroll you have any new or worsening eye problems, you or you may enroll yourself. To get more including eye pain or changes in vision. information about the registry call 1-877-311-8972 The most common side effects in patients or go to https://mothertobaby.org/ongoing- with atopic dermatitis include injection site study/dupixent/; are breastfeeding or plan to reactions, eye and eyelid inflammation, including breastfeed. It is not known whether DUPIXENT redness, swelling, and itching, and cold sores passes into your breast milk. in your mouth or on your lips.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. 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.

Use DUPIXENT exactly as prescribed. Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it. DUPIXENT is an injection given under the skin (subcutaneous injection). If your healthcare provider decides that you or a caregiver can give DUPIXENT injections, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver.

Please see Brief Summary on next page.

© 2021 Sanofi and Regeneron Pharmaceuticals, Inc. All Rights Reserved.

DUP.21.06.0248

YOU MAY BE ELIGIBLE FOR AS LITTLE AS A $0† COPAY. Ɛ҃ѶƓƓ҃ & * $ ҐƐ҃ѶƓƓ҃ƒѶƕ҃ƓƖƒѵґ †

THIS IS NOT INSURANCE. Not valid for prescriptions paid, in whole or in part, by Medicaid, Medicare, VA, DOD, TRICARE, or other federal or state programs, including any state pharmaceutical assistance programs. Program has an annual maximum of $13,000. Additional terms and conditions apply.

Brief Summary of Important Patient Information about DUPIXENT® (dupilumab) Rx Only (DU-pix’-ent) injection, for subcutaneous use What is DUPIXENT? • DUPIXENT is a prescription medicine used: – to treat people aged 6 years and older with moderate-to-severe atopic dermatitis (eczema) that is not well controlled with prescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids.

• DUPIXENT works by blocking two proteins that contribute to a type of inflammation that plays a major role in atopic dermatitis.

• It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 years of age.

Who should not use DUPIXENT? Do not use DUPIXENT if you are allergic to dupilumab or to any of the ingredients in DUPIXENT. See the end of this summary of information for a complete list of ingredients in DUPIXENT. What should I tell my healthcare provider before using DUPIXENT? Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: • have eye problems • have a parasitic (helminth) infection • are scheduled to receive any vaccinations. You should not receive a “live vaccine” if you are treated with DUPIXENT. • are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby.

– Pregnancy Exposure Registry. There is a pregnancy exposure registry for women who take DUPIXENT during pregnancy. The purpose of this registry is to collect information about the health of you and your baby. Your healthcare provider can enroll you in this registry. You may also enroll yourself or get more information about the registry by calling 1 877 311-8972 or going to https://mothertobaby.org/ongoing-study/dupixent/.

• are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

Tell your healthcare provider about all of the medicines you take including prescription and over-the-counter medicines, vitamins, and herbal supplements.

Especially tell your healthcare provider if you: • are taking oral, topical, or inhaled corticosteroid medicines • have atopic dermatitis and asthma and use an asthma medicine Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptoms that were controlled by the corticosteroid medicine or other asthma medicine to come back.

How should I use DUPIXENT? • See the detailed “Instructions for Use” that comes with DUPIXENT for information on how to prepare and inject DUPIXENT and how to properly store and throw away (dispose of) used DUPIXENT pre-filled syringes and pre-filled pens.

• Use DUPIXENT exactly as prescribed by your healthcare provider.

• Your healthcare provider will tell you how much DUPIXENT to inject and how often to inject it.

• DUPIXENT comes as a single-dose pre-filled syringe with needle shield or as a pre-filled pen.

• DUPIXENT is given as an injection under the skin (subcutaneous injection).

• If your healthcare provider decides that you or a caregiver can give the injections of DUPIXENT, you or your caregiver should receive training on the right way to prepare and inject DUPIXENT. Do not try to inject DUPIXENT until you have been shown the right way by your healthcare provider. In children 12 years of age and older, it is recommended that DUPIXENT be administered by or under supervision of an adult. In children younger than 12 years of age, DUPIXENT should be given by a caregiver.

• If your dose schedule is every other week and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, wait until the next scheduled dose to give your DUPIXENT injection.

• If your dose schedule is every 4 weeks and you miss a dose of DUPIXENT: Give the DUPIXENT injection within 7 days from the missed dose, then continue with your original schedule. If the missed dose is not given within 7 days, start a new every 4 week dose schedule from the time you remember to take your DUPIXENT injection.

• If you inject more DUPIXENT than prescribed, call your healthcare provider right away.

• Your healthcare provider may prescribe other medicines to use with DUPIXENT. Use the other prescribed medicines exactly as your healthcare provider tells you to.

What are the possible side effects of DUPIXENT? DUPIXENT can cause serious side effects, including: • Allergic reactions (hypersensitivity), including a severe reaction known as anaphylaxis. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following symptoms: breathing problems, fever, general ill feeling, swollen lymph nodes, swelling of the face, mouth and tongue, hives, itching, fainting, dizziness, feeling lightheaded (low blood pressure), joint pain, or skin rash.

• Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision.

The most common side effects of DUPIXENT in patients with atopic dermatitis include: injection site reactions, eye and eyelid inflammation, including redness, swelling and itching, and cold sores in your mouth or on your lips.

The following additional side effects have been reported with DUPIXENT: facial rash or redness.

Tell your healthcare provider if you have any side effect that bothers you or that does not go away.

These are not all of the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. You may report side effects to FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.

General information about the safe and effective use of DUPIXENT. Medicines are sometimes prescribed for purposes other than those listed in a Patient Information leaflet. Do not use DUPIXENT for a condition for which it was not prescribed. Do not give DUPIXENT to other people, even if they have the same symptoms that you have. It may harm them.

This is a brief summary of the most important information about DUPIXENT for this use. If you would like more information, talk with your healthcare provider.

You can ask your pharmacist or healthcare provider for more information about DUPIXENT that is written for healthcare professionals.

For more information about DUPIXENT, go to www.DUPIXENT.com or call 1-844-DUPIXENT (1-844-387-4936) What are the ingredients in DUPIXENT? Active ingredient: dupilumab Inactive ingredients: L-arginine hydrochloride, L-histidine, polysorbate 80, sodium acetate, sucrose, and water for injection Manufactured by: Regeneron Pharmaceuticals, Inc., Tarrytown, NY 10591 U.S. License # 1760; Marketed by sanofi-aventis U.S. LLC, (Bridgewater, NJ 08807) and Regeneron Pharmaceuticals, Inc. (Tarrytown, NY 10591) DUPIXENT® is a registered trademark of Sanofi Biotechnology / ©2021 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved.

Issue Date: January 2021

DUP.21.03.0281

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*˂̛ʷĚ̛ƚÑƇ for all

Carla Hall shares a recipe for a family favorite.

t

he scent of freshly baked cornbread brings back a flood of sweet memories for Carla Hall. “Hot cornbread right out of the oven is like a dinner bell to me,” she says. Almost every Sunday after church, the chef and her family traveled 30 minutes to her grandmother’s house for lunch, and skillet cornbread was always part of the meal. “Granny would cook the cornbread

only once we got inside the door,” Carla says, and everyone knew it was time to eat when the smell of the finished bread wafted through the air. Today, Carla makes the recipe just as her grandmother did—with cream-style corn and buttermilk—but she adds her own twist: a smear of cinnamon butter on top.

—Erica Finamore

INDIVIDUAL SKILLET CORNBREADS ACTIVE: 30 min l TOTAL: 30 min l MAKES: 4

FOR THE CORNBREAD 1 cup yellow cornmeal 1 tablespoon granulated sugar 2 teaspoons baking powder ¼ teaspoon salt 2 large eggs ½ cup buttermilk ½ cup canned cream-style corn ¼ cup plus 1 tablespoon canola or other neutral oil FOR THE CINNAMON BUTTER 1 stick salted butter, at room temperature ½ teaspoon ground cinnamon 2 teaspoons confectioners’ sugar ⅛ teaspoon almond or vanilla extract 1. Place four 3½-inch cast-iron skillets in the oven. Preheat to 425˚.

2. Make the cornbread: In a medium bowl, combine the cornmeal, granulated sugar, baking powder and salt. In a small bowl, whisk together the eggs, buttermilk, corn and ¼ cup oil.

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3. Pour the wet ingredients into the dry ingredients and mix until smooth.

Using oven mitts or pot holders, take the hot skillets out of the oven. Divide the remaining 1 tablespoon oil between the skillets, quickly tilting the pans so that the oil coats the bottom and sides.

Pour the batter evenly into the skillets.

The batter will begin sizzling right away.

4. Put the skillets in the oven and bake until the cornbread is golden brown and a cake tester inserted into the center comes out clean, 10 to 13 minutes.

Remove the hot skillets from the oven and place on a cooling rack to cool slightly.

5. While the cornbread bakes, prepare the cinnamon butter: In a medium bowl, mix the butter, cinnamon, confectioners’ sugar and almond or vanilla extract with a rubber spatula. Stir until everything is mixed well and is an even color (no streaks).

6. Serve the cornbread hot or warm with a dollop of cinnamon butter.

Carla has written a brand-new book for kids inspired by this recipe! Look for Carla and the Christmas Cornbread ($18, Simon & Schuster).

EXCERPT FROM CARLA AND THE CHRISTMAS CORNBREAD. TEXT © 2021 BY CARLA HALL. REPRINTED WITH PERMISSION OF SIMON & SCHUSTER CHILDREN’S PUBLISHING DIVISION. ALL RIGHTS RESERVED. PHOTO: RYAN LIEBE; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

My secret to getting those crunchy edges is to heat up the skillets and the oil in the oven before you add the batter.

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Breads & Stuffing

S d t u o f o f!

G

Try a new stuffing this year: We made four different kinds.

FENNEL, PEAR AND CHESTNUT STUFFING 1½ sticks (12 tablespoons) unsalted butter, plus more for the pan 2 large shallots, chopped (about 1 cup) 1 large bulb fennel, trimmed, cored and chopped Kosher salt and freshly ground pepper 1 tablespoon chopped fresh thyme 2 teaspoons fennel seeds 3 cups low-sodium chicken broth 4 ounces dried pears, roughly chopped (about ¾ cup) 6 ounces cooked and peeled chestnuts, roughly chopped (about 1 cup) 2 large eggs ¼ cup chopped fresh parsley 16 cups cubed day-old semolina bread (about 1 pound 12 ounces)

ACTIVE: 25 min l TOTAL: 1 hr 15 min l SERVES: 8 to 10

1. Preheat the oven to 375˚. Butter a 9-by-13-inch or other 3-quart baking dish.

Melt 1 stick butter in a large skillet over medium heat. Add the shallots and fennel; cook, stirring, until softened, 8 to 10 minutes.

Season with 1 teaspoon salt and a few grinds of pepper. Stir in the thyme and fennel seeds and cook 1 minute. Add the broth, dried pears and chestnuts. Bring to a simmer and cook until the pears begin to soften, 2 to 3 minutes. Remove from the heat.

RECIPES BY

2. Whisk the eggs, parsley, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the cubed bread, then pour the broth mixture on top. Stir to coat and evenly moisten the bread. Transfer to the baking dish and dot with the remaining 4 tablespoons butter. Cover loosely with foil and bake 30 minutes, then uncover and continue baking until crisp and golden on top, about 20 more minutes.

KHALIL HYMORE AND AMY STEVENSON

PHOTOS: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

Bread Stuffing

CORNBREAD AND CHORIZO STUFFING FOR THE CORNBREAD ⅔ cup vegetable oil, plus more for the pan 4 cups stone-ground yellow cornmeal ⅔ cup all-purpose flour ½ cup sugar 1 tablespoon baking powder 1 teaspoon fine salt 4 large eggs 1⅓ cups milk FOR THE STUFFING 6 tablespoons unsalted butter, plus more for the pan 1 pound chorizo, casings removed 1 small onion, diced 3 stalks celery, diced 1 red bell pepper, diced 1 poblano chile pepper, diced 2 cloves garlic, minced 2 teaspoons chili powder 1 teaspoon dried sage 1 teaspoon dried oregano Kosher salt and freshly ground pepper 2 large eggs 4 to 5 cups low-sodium chicken broth 3 tablespoons salted roasted pepitas Chopped fresh cilantro, for topping

ACTIVE: 40 min l TOTAL: 2 hr (plus overnight drying) l SERVES: 8 to 10

1. Make the cornbread: Preheat the oven to 425˚ and oil a 9-by-13-inch baking dish.

Combine the cornmeal, flour, sugar, baking powder and fine salt in a large bowl. Stir in the eggs, milk and vegetable oil until combined.

Pour the batter into the pan and bake until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a rack and let cool, then cut into 1- to 2-inch cubes.

Spread out on a baking sheet and let dry out at room temperature overnight.

2. Make the stuffing: Melt 4 tablespoons butter in a large skillet over medium-high heat. Add the chorizo and cook, breaking it up with a wooden spoon, until browned and cooked through, about 6 minutes. Transfer to a small bowl with a slotted spoon. Add the onion, celery, bell pepper and poblano to the skillet and cook,

stirring, until tender, about 8 minutes. Add the garlic, chili powder, sage, oregano and 1 teaspoon each kosher salt and pepper and cook, stirring, 2 more minutes. Remove from the heat and let cool to room temperature.

3. Preheat the oven to 350˚ and butter a 9-by-13-inch or other 3-quart baking dish.

Whisk the eggs and 4 cups chicken broth in a large bowl. Add the cubed cornbread (about 12 cups) and the cooled chorizo mixture and toss to coat. (If the cornbread seems dry, add up to 1 more cup broth.) Transfer to the baking dish, dot with the remaining 2 tablespoons butter and cover loosely with foil. Bake 30 minutes, then uncover, top with the pepitas and continue baking, uncovered, until the top is golden and crisp, 30 to 35 more minutes.

Top with cilantro before serving.

Cornbread Stuffing

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Breads & Stuffing

MEDITERRANEAN GRAIN STUFFING

Rice Stuffing

ACTIVE: 1½ hr l TOTAL: 2 hr 45 min l SERVES: 8 to 10

1 cup wild rice 4 cups low-sodium chicken broth Kosher salt 1 cup farro, rinsed 1 cup long-grain white rice 1 stick unsalted butter, plus more for the pan 1 red onion, chopped 3 stalks celery, chopped 3 carrots, chopped Freshly ground pepper 2 teaspoons dried thyme 1 preserved lemon, seeded and finely chopped 1 cup pitted kalamata olives, roughly chopped 1 28-ounce can diced tomatoes Chopped fresh parsley or basil, for topping

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1. Combine the wild rice, broth, 4 cups water and 2 teaspoons salt in a large pot. Bring to a boil, then reduce the heat to a simmer; cover and cook 20 minutes. Add the farro and cook, covered, 20 more minutes. Add the white rice and cook, covered, until all the grains are tender, another 10 to 20 minutes.

Drain any excess liquid, then spread out the grains on a baking sheet and let cool to room temperature.

2. Preheat the oven to 350˚ and butter a 9-by-13-inch or other 3-quart baking dish.

Melt 6 tablespoons butter in a large skillet over medium-high heat. Add the red onion,

celery and carrots; season with 1 teaspoon each salt and pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the thyme and cook for about 1 more minute.

3. Combine the cooled grains, vegetable mixture, preserved lemon, olives and tomatoes in a large bowl. Transfer to the baking dish and dot with the remaining 2 tablespoons butter. Cover with foil and bake 25 minutes, then uncover and bake until the stuffing is heated through and the top is lightly browned around the edges, 20 to 30 more minutes. Top with parsley or basil before serving.

Leftovers done right.

7XUNH\ %DFRQ 5DQFK 6OLGHUV See our recipes at AuntMillies.com

2̆ ANY Aunt Millie’s Dinner Rolls

2̆ ANY Aunt Millie’s Dinner Rolls

MASHED POTATO–SAUSAGE STUFFING 1¼ sticks (10 tablespoons) unsalted butter, plus more for the pan 3 large russet potatoes (about 2¼ pounds), peeled and quartered Kosher salt 12 ounces day-old country bread, torn into ½-inch pieces 8 ounces fresh pork breakfast sausage, casings removed 1 large onion, chopped 3 stalks celery, chopped Freshly ground pepper 1 tablespoon chopped fresh thyme 1 tablespoon chopped fresh sage 1 teaspoon poultry seasoning 1 cup low-sodium chicken broth 1 cup half-and-half 2 large eggs

ACTIVE: 55 min l TOTAL: 1 hr 50 min l SERVES: 8 to 10

1. Preheat the oven to 375˚ and butter a 9-by-13-inch or other 3-quart baking dish.

Put the potatoes in a large pot; cover with water and season with salt. Bring to a simmer; cook until the potatoes are tender, 12 to 15 minutes. Drain and keep warm.

2. Meanwhile, spread the bread on a baking sheet and bake until lightly toasted around the edges, about 5 minutes.

3. Combine 1 tablespoon butter and the sausage in a large skillet over medium heat.

Cook, breaking up the meat into pieces with a wooden spoon, until browned, about 4 minutes. Add 7 tablespoons butter, the onion and celery; season with ½ teaspoon salt and a few grinds of pepper. Cook,

stirring occasionally, until the vegetables are softened, about 8 minutes. Stir in the thyme, sage and poultry seasoning, then add the chicken broth and bring to a simmer.

Remove from the heat and set aside.

4. Whisk the half-and-half with the eggs, ½ teaspoon salt and a few grinds of pepper in a large bowl. Add the warm potatoes and mash; season with salt. Mix in the bread and the sausage mixture. Melt the remaining 2 tablespoons butter in the microwave.

Transfer the stuffing mixture to the baking dish, then drizzle with the melted butter.

Cover with foil and bake 30 minutes, then uncover and continue baking until the top is crisp and golden, 20 to 25 more minutes.

Potato Stuffing

The Thanksgiving Cookbook

Vegetables & PHOTO: RYAN LIEBE. PROP STYLING: PAIGE HICKS.

sides

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Parsnips

HOW TO

˂Ṇ̳̃ ¹ƚǼƚ̳ÑĚɾƚ̣ Save this story: You’ll end up with perfect vegetables every time.

Turn the page for topping ideas.

Trim and peel 2 pounds parsnips; halve crosswise. Halve or quarter the top and bottom parts lengthwise so they’re similar size; cut lengthwise around the core and discard. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper.

Spread on a rimmed baking sheet and roast at 450˚, stirring once, until browned and tender, about 30 minutes.

Radishes Trim 2 pounds radishes and halve or quarter, depending on the size.

Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 425˚, stirring once, until golden and tender, 30 to 35 minutes.

Brussels Sprouts Trim and halve 2½ pounds brussels sprouts. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450˚ until browned and tender, about 30 minutes.

Sweet Potatoes Acorn Squash

JESSICA D’AMBROSIO, MELISSA GAMAN, KHALIL HYMORE AND STEVE JACKSON RECIPES BY

Halve 1 large acorn squash lengthwise; scrape out the seeds. Cut lengthwise into 1-inch-thick wedges. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper.

Spread on a rimmed baking sheet and roast at 425˚, turning occasionally, until browned and tender, 45 to 50 minutes.

Cut 2 pounds unpeeled sweet potatoes into 1½-inch chunks. Toss with 3 tablespoons olive oil, 1 teaspoon salt and a few grinds of pepper.

Spread on a rimmed baking sheet and roast at 425˚, stirring once, until browned and very tender, 50 to 60 minutes.

Green Beans

Cauliflower

Trim 2 pounds green beans.

Toss with ¼ cup olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on 2 preheated rimmed baking sheets; roast at 425˚ until crisp-tender, 20 to 25 minutes.

Trim and cut 1 head cauliflower into 2- to 3-inch florets. Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450˚ until golden and tender with some crisp edges, about 30 minutes.

Carrots Trim 2 pounds carrots and halve lengthwise.

Toss with 3 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread cut-side down on a rimmed baking sheet and roast at 425˚ until browned around the edges and tender, 25 to 30 minutes.

PHOTOS: RYAN LIEBE; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

Potatoes Halve 2 pounds fingerling or baby potatoes. Toss with 3 tablespoons olive oil, 1½ teaspoons kosher salt and a generous grinding of pepper. Spread cut-side down on a preheated rimmed baking sheet and roast at 450˚, flipping once or twice, until well browned and crisp, 50 to 60 minutes.

Broccolini Trim 2 pounds broccolini. Toss with 2 tablespoons olive oil, 1 teaspoon kosher salt and a few grinds of pepper. Spread on a rimmed baking sheet and roast at 450˚ until the tops are browned and the stalks are crisp-tender, 20 to 25 minutes.

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Salsa Verde Combine ½ packed cup each chopped parsley and mint in a mini food processor with 1 small clove garlic, 1 tablespoon lemon juice, 2 teaspoons each capers and water, ½ teaspoon dijon mustard, ¼ teaspoon kosher salt and a pinch of red pepper flakes. Pulse to combine, then add 3 tablespoons olive oil with the motor running. Drizzle over roasted vegetables.

Dukkah Toast ¼ cup each pine nuts, chopped almonds and sesame seeds in a dry skillet; let cool. Pulse in a food processor with 1 teaspoon each ground coriander and kosher salt, ½ teaspoon ground cumin and a pinch of cayenne until slightly chunky. Mix half of the mixture with 2 tablespoons olive oil and sprinkle over roasted vegetables. (Reserve the rest for another batch.)

Chile-Lime Salt Stir together 1 tablespoon flaky sea salt, 1 teaspoon chili powder, ½ teaspoon red pepper flakes and the grated zest of 1 lime. Sprinkle over roasted vegetables.

Saffron Butter Stir together ½ teaspoon saffron and 1 tablespoon warm water in a small bowl; let stand at least 5 minutes. Beat 1 stick room-temperature butter, the saffron mixture and ½ teaspoon kosher salt in a bowl with a mixer. Spoon over roasted vegetables and let melt.

Lemon-Pistachio Oil Drizzle roasted vegetables with 1 to 2 tablespoons extra-virgin olive oil.

Sprinkle with 3 tablespoons chopped roasted pistachios, the grated zest of 1 lemon, ½ to 1 teaspoon flaky sea salt and a few grinds of pepper.

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VÑ ɾΩ Ƅƚ̥ Three Food Network chefs give us an essential side dish from their own Thanksgiving tables.

KARDEA BROWN’S SOUTHERN MAC AND CHEESE ACTIVE: 25 min l TOTAL: 1 hr l SERVES: 8 to 10

4

tablespoons unsalted butter, plus more for the baking dish Kosher salt 1 pound elbow macaroni ¼ cup all-purpose flour 2 cups whole milk ½ cup heavy cream, plus more if needed 4 ounces cream cheese 1 pound sharp cheddar cheese, shredded 1 teaspoon granulated garlic Freshly ground pepper 2 large eggs ½ cup sour cream 8 ounces extra-sharp cheddar cheese, cut into ½-inch cubes (about 1½ cups) 1. Preheat the oven to 350˚. Butter a 9-by-13-inch or other 3-quart baking dish.

2. Bring a large pot of salted water to a boil. Add the macaroni and cook, stirring occasionally, until al dente, about 7 minutes. Drain, then rinse with cold water.

3. Using the same pot the macaroni was cooked in, melt the butter over medium heat. Add the flour and whisk until smooth. While whisking constantly, slowly add the milk and then the heavy cream. Bring to a simmer, then add the cream cheese and all but ½ cup shredded cheddar and stir until melted. Stir in the granulated garlic, ½ teaspoon salt and ¼ teaspoon pepper. Remove the cheese sauce from the heat and stir in the macaroni. Season with salt and pepper.

4. Whisk together the eggs and sour cream in a small bowl and then fold into the mac and cheese. Spread in the baking dish, then fold in the cubed cheddar and top with the remaining ½ cup shredded cheddar. Bake until the mac and cheese just begins to brown on top, 20 to 30 minutes. Loosely cover with foil and bake 10 to 15 more minutes.

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k

ardea Brown’s grandma has been making this macaroni and cheese for more than 50 years— and before that, her greatgrandmother made it. It’s a staple at family gatherings, especially during the holidays. Kardea put her own twist on the recipe by adding cream cheese and sour cream. “It creates a creamier texture and slightly tangy flavor,” she says.

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FOOD PHOTOS: RYAN LIEBE; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

MICHAEL SYMON’S CRANBERRY SAUCE WITH BOURBON AND ORANGE ACTIVE: 15 min l TOTAL: 45 min l SERVES: 6

m

ichael Symon’s family often breaks into a heated debate during Thanksgiving—but only because they can’t agree on whether cranberry sauce should be canned or homemade.

Most of his relatives are OK with canned, but not Michael, which is why he came up with this flavorful sauce. “This is my attempt to sway my family with the magic of bourbon,” he says.

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2 cups sugar ½ cup bourbon 2 cinnamon sticks 2 large coins peeled fresh ginger Zest of 1 orange, plus juice of 4 oranges 1 pound (about 4 cups) cranberries, thawed if frozen 1 vanilla bean, split lengthwise and seeds scraped 1. Combine the sugar and bourbon in a 1-quart saucepan, stirring well. Add the cinnamon sticks, ginger and orange zest and juice. Bring to a boil over medium heat, stirring to dissolve the sugar.

Reduce the heat to medium low and simmer until the liquid begins to reduce a bit, 5 to 7 minutes.

NOVEMBER 2021

2. Add the cranberries and vanilla bean and seeds to the pan and continue to simmer until the cranberries are soft and breaking apart and the sauce begins to thicken, 12 to 15 minutes. If desired, mash your cranberries with a sturdy whisk or potato masher, just to break them up, and simmer to thicken a little bit more, about 5 minutes.

3. Remove the pan from the heat and discard the cinnamon sticks, ginger pieces and vanilla bean. Let the sauce cool. Serve warm or at room temperature, or refrigerate for up to 10 days—the flavors only get better as they chill out in the fridge.

AARTI SEQUEIRA’S THANKSGIVING SAMOSAS FOR THE PASTRY ¾ cup plus 2 tablespoons all-purpose flour, plus more for dusting ¼ teaspoon kosher salt 2 tablespoons grapeseed oil, plus more for drizzling ¼ teaspoon ajwain seeds ¼ teaspoon nigella seeds ¼ to ½ cup cold water FOR THE FILLING 1 very small red onion, finely diced 1 serrano chile pepper, seeded and minced 1 2-inch piece fresh ginger, peeled and julienned 1 1-inch piece fresh turmeric, peeled and minced 2 tablespoons grapeseed oil 3 tablespoons dried cranberries 3 tablespoons frozen peas Kosher salt 1 russet potato, cooked, peeled and mashed 1 cup cubed cooked turkey or rotisserie chicken (½-inch cubes) Fresh lime juice and chopped fresh cilantro, for sprinkling Vegetable oil, for frying Flaky sea salt, such as Maldon

a

arti Sequeira developed this fun appetizer for an episode of Guy’s Ranch Kitchen, and she came up with the sauce on the fly. “Guy asked me, ‘You’re making a dipping sauce, right?’ And I gulped and said, ‘Sure!’ ” She threw together a green chutney with crème fraîche, and now it’s one of her favorite recipes.

ACTIVE: 1½ hr l TOTAL: 1½ hr l MAKES: 18

1. Make the pastry: Combine the flour and kosher salt in a large bowl. Rub the grapeseed oil into the flour until incorporated. Add the ajwain and nigella seeds. Gradually add the water, mixing after each pour, until a smooth dough forms. Knead for 5 minutes. Drizzle the bowl with oil; turn the dough to coat. Wrap the dough in plastic and set aside on the counter.

2. Make the filling: In a medium skillet over medium heat, cook the red onion, serrano, ginger and turmeric in the grapeseed oil until softened and slightly browned, 6 to 8 minutes.

Add the dried cranberries and peas; cook just until the peas are thawed, a couple of minutes.

Season with kosher salt.

3. Transfer the mixture to a bowl and add the potato and turkey; sprinkle with lime juice and cilantro. Stir, then taste for seasoning.

4. Make the samosas: Heat 3 inches of vegetable oil in a dutch oven over medium

heat until the oil reaches 375˚ on a deep-fry thermometer. Meanwhile, divide the dough into 9 balls. Roll out each into a 5- to 6-inch round on a floured surface. Slice each round into 2 semicircles. Wet the straight edge of a semicircle with a little water, then position the semicircle with the straight edge facing away from you.

5. Place 2 teaspoons filling in the middle of the semicircle. Fold one corner over the filling, forming a triangle; fold in the other corner to make a cone. Seal the ends with water, pinching and folding the edges to seal tightly. Repeat with the remaining semicircles and filling.

6. Working in batches, fry the samosas until golden brown, 4 to 7 minutes. Remove with a slotted spoon and drain on a rack set on a baking sheet. Sprinkle with flaky sea salt. Serve the samosas hot or at room temperature.

GREEN CHUTNEY In a blender, puree 1 bunch cilantro (leaves and tender stems), the leaves from ½ bunch mint, 4 to 5 chopped scallions, 1 chopped garlic clove, one 1-inch piece ginger (peeled and chopped), 2 tablespoons rice wine vinegar, the juice of 1 lime and 1 Meyer lemon, and 1 chopped serrano chile. Add ¼ cup crème fraîche and blend until incorporated.

Your Call

w

ell, well, well…I was hoping it would happen.

In our last column, we tackled meat (check out our Crowd-Sourced Barbecue Ribs on foodnetwork.com), and now we have potatoes! For these mashed potatoes, I asked for your thoughts on social media and you knocked it out the park with suggestions, tricks and secret ingredients. Your help was clearly needed because I love to mix my mashed potatoes with fresh rosemary and thought “who doesn’t?” To my surprise, the majority of people polled don’t! Instead, many of you prefer the oniony pop of fresh chives.

(I admit that whenever rosemary shows up, it does take

over the dish.) Sour cream is the most popular secret ingredient. It’s a simple way to bring zip to the earthy tubers and a smooth texture to the final dish.

Speaking of texture, I must say I’ve never met a mashed potato texture I didn’t like—I’ll take them smooth, chunky and everything in between. Most of you prefer the middle ground, with a few lumps. Good thinking! To catch the next poll, follow me @SunnyAnderson on Twitter.

YUKON GOLDS

CROWD-SOURCED MASHED POTATOES

are the potato of choice.

53%

ACTIVE: 20 min l TOTAL: 35 min SERVES: 6 to 8

prefer them.

3

pounds Yukon Gold potatoes, peeled and cut into large chunks Kosher salt 1½ sticks (12 tablespoons) salted butter, cut into pieces, at room temperature ½ cup milk, warmed ½ cup sour cream Freshly ground pepper Chopped fresh chives, for topping 1. Put the potatoes in a large pot and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, 12 to 15 minutes.

Drain well and return the potatoes to the pot.

2. Add the butter to the potatoes and mash with a potato masher or fork until well combined. Add the milk and sour cream and stir well; season with salt and pepper.

3. Transfer the mashed potatoes to a bowl and top with chives.

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LUMPS are OK!

HERBS

63%

are a must!

of you allow them.

NOVEMBER 2021

58%

add them.

PHOTO: RYAN LIEBE; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

Sunny Anderson asks her followers to design their version of perfect mashed potatoes.

Butterball can help you make a delicious Thanksgiving without spending the entire day in the kitchen. Get all the tips and tricks you need so you can spend more time with the fam and less time with the oven.

call: 1-800-BUTTERBALL

text: 844-877-3456

www.Butterball.com

The Thanksgiving Cookbook

urkey &

PHOTO: RYAN LIEBE. PROP STYLING: PAIGE HICKS.

more

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Time for

̛ɟƚΥ Have your bird just the way you like it: roasted, smoked or deep-fried.

RECIPES BY MELISSA GAMAN, STEVE JACKSON AND AMY STEVENSON

MAPLE-BRINED ROAST TURKEY WITH SAGE BUTTER ACTIVE: 45 min l TOTAL: 3½ hr (plus overnight brining) l SERVES: 8 to 10

FOR THE BRINE AND TURKEY 1½ cups kosher salt 1½ cups pure maple syrup 6 sprigs sage 4 fresh bay leaves 1 tablespoon black peppercorns 1 tablespoon coriander seeds 2 wide strips lemon zest 1 12- to 14-pound turkey, thawed if frozen, neck and giblets removed

PHOTOS: MIKE GARTEN; FOOD STYLING: CHRISTINE ALBANO; PROP STYLING: PAIGE HICKS.

FOR THE SAGE BUTTER 2 sticks unsalted butter, at room temperature ½ cup fresh sage, finely chopped ¼ cup fresh parsley, finely chopped Kosher salt and freshly ground pepper 1. Make the brine: Combine 8 cups water, the salt, maple syrup, sage, bay leaves, peppercorns, coriander seeds and lemon zest in a very large pot. Bring the liquid to a simmer and cook, stirring to dissolve the salt. Remove from the heat and add 1½ gallons cold water. Stir to combine.

Set aside to cool slightly, then refrigerate until cold.

2. Once the brine is cold, slowly add the turkey, allowing time for the brine to enter the cavity so the pot doesn’t overflow.

Cover with a lid or a large plate and refrigerate overnight.

3. Remove the turkey from the brine (discard the brine). Drain any brine from the cavity, then blot the turkey very dry with paper towels and place on a rimmed baking sheet. Refrigerate, uncovered, until ready to cook.

4. Meanwhile, make the sage butter: Combine the butter, sage, parsley and a big pinch each of salt and pepper in a small bowl. Loosen the skin from the breast, thighs and drumsticks with your fingers, being careful not to tear the skin. Rub the sage butter under the skin, pressing down on the skin to help spread out the butter. (This can be done several hours before cooking.)

5. Put an oven rack in the lowest position and remove the other racks. Preheat to 350˚. Set a metal cooling rack on a rimmed baking sheet. Season the turkey lightly inside and out with salt and pepper. Place on the rack on the baking sheet, breastside up, and roast, rotating the pan after 1 hour, until the turkey is well browned all over and a meat thermometer inserted into the thickest part of the thigh registers 155˚, 2½ hours to 2 hours 45 minutes total.

(Start checking the internal temperature at 2 hours 15 minutes.) If the breast starts to get too dark, cover loosely with foil.

Remove the turkey from the oven and let rest at least 30 minutes before carving.

Tips & Tricks Make sure you have a pot that’s big enough for brining. The brine should fill the pot about halfway so you have room for the turkey.

Be careful not to overseason a brined bird— it absorbs some salt from the brine.

Use a rimmed baking sheet instead of a roasting pan ; a baking sheet is better for heat circulation and browning, especially around the thighs.

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SMOKED TURKEY ACTIVE: 45 min l TOTAL: 5 hr l SERVES: 8

1

12- to 14-pound turkey, thawed if frozen, neck and giblets removed Kosher salt and freshly ground pepper 1 tablespoon sugar 1 tablespoon paprika 2 to 3 sprigs rosemary, leaves stripped 2 teaspoons finely grated orange zest (from 1 orange) 2 tablespoons vegetable oil 1. Pat the turkey dry. Put 2 tablespoons salt, 2 teaspoons pepper, the sugar, paprika, rosemary and orange zest in a food processor and pulse until combined. Carefully loosen the skin from the breast and legs with your fingers; rub the salt mixture under the skin, inside the cavity and all over the turkey. Let stand at room temperature while you prepare the grill, 30 to 60 minutes.

2. Soak 2 to 3 cups apple, cherry and/or pecan wood chips in water for at least 30 minutes; drain. Heat a grill to 325˚ to 350˚ and prepare for indirect cooking: On a charcoal grill, bank the coals to the sides of the grill; on a gas grill, turn

off half the burners. Place a large drip pan under the grates on the cooler side of the grill.

3. Gently drizzle and pat the vegetable oil all over the turkey. If using a charcoal grill, scatter about half of the wood chips over the coals; for a gas grill, fill a smoker box with the wood chips and use according to the manufacturer’s directions. When the wood chips start to smoke, place the turkey, breast-side up, over indirect heat so that the legs are closest to direct heat.

4. Cover the grill and smoke the turkey until a meat thermometer inserted into the thickest part of the thigh registers 165˚, 3 to 4 hours, adding the remaining wood chips to the grill about halfway through; add more charcoal or adjust the vents as needed to maintain the temperature.

5. Carefully move the turkey to direct heat and grill, uncovered, until the bottom of the turkey crisps up a bit, 5 to 10 minutes. Remove the turkey to a cutting board and let rest 30 to 45 minutes before carving.

Tips & Tricks You’ll need 2 to 3 cups apple, cherry and/or pecan wood chips. For a bolder smoked flavor, use hickory or mesquite wood chips.

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Avoid basting a smoked turkey— the skin could become tough and chewy.

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If any parts of the turkey (like the wings or legs) start getting too dark on the grill, cover them loosely with foil.

urkey & More

DEEP-FRIED TURKEY ACTIVE: 1 hr l TOTAL: 3 hr l SERVES: 6 to 8

1

10- to 12-pound turkey, thawed if frozen (do not remove from the plastic packaging) 1 stick unsalted butter ½ cup low-sodium chicken broth 1 small head garlic, cloves crushed and peeled 3 sprigs thyme 3 fresh bay leaves Zest (removed with a vegetable peeler) and juice of 1 lemon Kosher salt and freshly ground pepper 4 to 5 gallons vegetable oil or other neutral frying oil 1. To determine how much oil you will need for frying, set your turkey (still in the plastic) in your frying pot, legs up.

Measure and add enough water just to cover the turkey. (There should be at least 6 inches between the water line and the top of the pot to fry safely.) Remove the turkey and water and dry the pot very well.

2. Combine the butter, broth, garlic, thyme, bay leaves, lemon zest and 1 tablespoon salt in a small saucepan. Bring to a simmer over very low heat and cook until the garlic softens, about 15 minutes. Remove from the heat, stir in the lemon juice and let cool completely. Strain; reserve the liquid and discard the solids.

3. One hour before you are ready to cook, take the turkey out of the refrigerator

and remove the neck and giblets. Pat the turkey very dry, inside and out. If there is a pop-up timer, remove and discard. Use an injector syringe to inject the butter mixture into the turkey, 4 or 5 places in each breast and 2 or 3 in each leg and thigh. (Inject as deep into the flesh as you can.) Pat dry if any of the mixture leaks out. Season the turkey inside and out with 1 tablespoon salt and 2 teaspoons pepper and rub it in well.

4. Add the oil to the frying pot and heat to 350˚ (if using a propane fryer, heat over medium). It should take 45 minutes to 1 hour to heat the oil. Once the oil reaches 350˚, using protective gloves, slowly lower the turkey into the fryer according to the manufacturer’s instructions.

5. The oil temperature will drop 30˚ to 40˚ almost immediately. Adjust the heat so the temperature stays between 300˚ and 325˚ the whole time you are frying. Fry 3 minutes per pound. When the turkey is done, turn off the fryer. Using the gloves and the lifting rack, carefully remove the turkey from the oil to a rack set on a rimmed baking sheet.

Insert a meat thermometer into the thickest part of the thigh; it should register 155˚.

Let the turkey rest 20 to 30 minutes before removing from the rack and carving (the internal temperature will increase about 10˚).

Make sure the frying oil cools completely before discarding, at least 4 hours.

Tips & Tricks You’ll need a 30-quart fryer and an injector syringe for this recipe.

Set up the fryer on a sturdy, nonflammable surface far from the house.

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Make sure your turkey is very dry before frying. Pat with paper towels both inside and out to absorb any excess moisture.

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Turn the flame off before lowering the turkey into the oil or removing it, and wear protective gloves.

If the oil starts to splatter, wait a few seconds before continuing.

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NOVEMBER 2021

MAIN PHOTO: RALPH SMITH. STOCK PHOTO: SHUTTERSTOCK.

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vƚÑ̳ɾƚ̣̥ A

Main

Three vegan chefs share recipes for a festive Thanksgiving roast.

BY

AUDREY MORGAN

LAURA LOUISE “LOU” OATES Lou Oates didn’t grow up celebrating Thanksgiving—she was born in London—but she got a crash course in the holiday when she came to the United States almost 15 years ago to work as a vegan-recipe developer for Whole Foods. Since then she has hosted big holiday feasts for her recipe her dad used to make. “Vegan entrées can get complicated, and I didn’t want to create a dish that would take six hours,” she says. “Ultimately people just want a nice vehicle for gravy!”

PORTOBELLO WELLINGTON WITH RED WINE GRAVY ACTIVE: 1 hr 15 min l TOTAL: 1 hr 35 min l SERVES: 8

FOR THE WELLINGTON ¼ cup plus 2 teaspoons extra-virgin olive oil 1 large onion, halved and thinly sliced 2 cups diced peeled butternut squash Kosher salt 12 sprigs thyme 8 ounces maitake mushrooms 7 sprigs rosemary ⅓ cup hazelnuts, roughly chopped 1 tablespoon minced garlic 3 cups baby spinach 4 large portobello mushroom caps, gills removed Freshly ground pepper 1 17-ounce package frozen vegan puff pastry (such as Aussie Bakery), thawed 1 tablespoon egg replacer (such as Bob’s Red Mill), beaten with 3 tablespoons water

FOOD PHOTOS: RYAN LIEBE; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS. OATES: LESLIE ANDREWS CHARLES.

FOR THE GRAVY 1 tablespoon extra-virgin olive oil 4 shallots, finely diced 2 tablespoons all-purpose flour 1 cup low-sodium vegetable stock 1 cup dry red wine 2 tablespoons tamari 1 teaspoon sugar Kosher salt and freshly ground pepper 1. Make the Wellington: Preheat the oven to 350˚. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Stir in the onion to coat. Spread evenly in the pan, reduce the heat to low and cook, stirring occasionally, until caramelized, 12 to 20 minutes. Set aside.

2. Spread the butternut squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and gently toss to coat. Sprinkle with salt and lay 5 thyme sprigs on top. Bake until the squash is tender and starting to caramelize, about 15 minutes.

3. Gently pull apart the maitake mushrooms into small pieces and place in a medium bowl. Add 2 tablespoons olive oil, season with salt and gently toss to coat. Spread in an even layer on a separate parchment-lined baking sheet. Top with 5 thyme sprigs and 5 rosemary sprigs and

bake 15 minutes. When the vegetables are cool to the touch, gently remove the herb sprigs and discard.

4. Toast the hazelnuts on a separate baking sheet until fragrant, 5 to 8 minutes. (Be careful not to burn the nuts.)

5. Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until softened. Add the spinach, season with salt and cook, stirring frequently, until wilted, 3 to 4 minutes. Let cool slightly, then gently squeeze out any liquid over the sink.

6. In the same skillet, heat the remaining 1 teaspoon olive oil over medium heat. Add the portobello mushroom caps and sauté until they soften and release their liquid, 7 to 8 minutes. Transfer to paper towels to drain. Gently press to remove any excess liquid.

7. Chop the leaves from the remaining 2 thyme sprigs and 2 rosemary sprigs. In a medium bowl, mix the caramelized onions, butternut squash, spinach, hazelnuts, maitakes, chopped herbs and 1 teaspoon each salt and pepper. Mix well with a spoon or your hands.

8. Preheat the oven to 400˚. Unfold the puff pastry on the counter. Spread the vegetable mixture on the pastry in an even layer, leaving a 2-inch border on one short side. (You will have some of the vegetable mixture left over.) On the short side opposite the clean border, arrange the portobello caps dome-side up in a line, about 2 inches in from the edge, overlapping if necessary. Top the mushrooms with the rest of the vegetable mixture.

9. Gently roll up the puff pastry tightly, starting at the side with the portobellos and pushing in any filling that falls out. Place seam-side down on a parchment-lined baking sheet. Gently score a crosshatch pattern into the top of the pastry with a sharp knife; brush with the vegan egg wash. Bake until golden brown, 15 to 20 minutes.

10. Meanwhile, make the gravy: Heat the olive oil in a medium saucepan over medium heat. Add the shallots, reduce the heat to medium low and cook, stirring, until they start to caramelize, 8 to 10 minutes. Stir in the flour and cook, stirring, until light golden brown, about 4 minutes. Slowly add the vegetable stock and red wine, whisking constantly so that no lumps remain. Increase the heat to medium high and cook, stirring, until the gravy thickens, 2 to 3 minutes. Add the tamari and sugar and season with salt and pepper. Slice the Wellington and serve with the gravy.

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urkey & More WHOLE ROASTED CAULIFLOWER WITH HERB-MUSTARD GLAZE ACTIVE: 30 min l TOTAL: 2 hr l SERVES: 8

FOR THE ROASTED GARLIC 6 heads garlic 6 teaspoons extra-virgin olive oil Kosher salt and freshly ground pepper FOR THE GLAZE AND CAULIFLOWER Kosher salt ¼ cup extra-virgin olive oil ¼ cup dijon mustard 1 large shallot, chopped 1 cup vegan mayonnaise Freshly ground pepper 2 teaspoons dried sage 2 teaspoons chopped fresh rosemary ¼ cup grainy mustard 4 heads cauliflower, leaves trimmed ½ cup sunflower oil

1. Make the roasted garlic: Preheat the oven to 400˚. Cut the top 1 inch off the garlic heads and place on a large sheet of foil, cut-sides up. Drizzle with the olive oil and season lightly with salt and pepper. Wrap the foil around the garlic heads and bake until the garlic is browned and soft, about 1 hour. Remove from the oven and unwrap.

When cool enough to handle, squeeze the garlic cloves out of their skins. You should have about 1 cup roasted garlic.

2. Bring a large pot of salted water to a boil. Meanwhile, make the glaze: Combine the roasted garlic, olive oil, dijon mustard, shallot, vegan mayonnaise, 1 teaspoon salt, 2 teaspoons pepper, the sage and rosemary in a blender and puree until smooth.

Transfer the glaze to a bowl and stir in the grainy mustard.

3. Working in batches if needed, add the cauliflower to the boiling water and cook until slightly puffed and yellowed, 8 to 10 minutes. Drain and let cool.

4. Preheat the oven to 400˚ (use the convection setting, if available). Transfer the cauliflower to a rimmed baking sheet.

Brush with the sunflower oil and sprinkle with 2 teaspoons each salt and pepper.

Bake 10 minutes.

5. Remove the cauliflower from the oven and pour the mustard glaze evenly over each head. Return to the oven and bake until the glaze turns golden brown, 8 to 12 minutes.

RICH LANDAU Rich Landau’s earliest holiday memories revolve around turkey. “My Thanksgiving was straight out of a Norman Rockwell painting,” he says.

Things have changed since then: Rich and his wife Kate Jacoby own two

If your cauliflower heads are tightly packed, boil them a little longer.

LANDAU: JASON VARNEY.

whole cauliflower roasted with traditional Thanksgiving herbs. “The holiday is about flavors, not turkey,” he says. If you want to make this cauliflower feel like a classic feast, set up a carving station!

MAPLE-GLAZED ROAST WITH WINTER VEGETABLES ACTIVE: 35 min l TOTAL: 1 hr 15 min l SERVES: 4 to 6

FOR THE GLAZE AND ROAST 1 stick unsalted vegan butter, melted ¾ cup dijon mustard ½ cup pure maple syrup 2 tablespoons vegan Worcestershire sauce 1 tablespoon garlic powder Sea salt and freshly ground pepper 1 1-pound plant-based roast FOR THE VEGETABLES ½ pound assorted winter vegetables, such as acorn squash (cut into wedges) and mushroom caps Vegetable oil, for drizzling 2 cloves garlic, minced Sea salt and freshly ground pepper 1. Make the glaze: Whisk the melted butter, mustard, maple syrup, Worcestershire sauce and garlic powder in a bowl; season liberally with salt and pepper. Set the glaze aside.

2. Cook the roast: Preheat the oven to 375˚.

Place the roast in a roasting pan or baking dish and pour the glaze on top. Cover with foil and bake 15 minutes, then remove the foil and bake 5 more minutes.

3. Meanwhile, make the vegetables: Put the vegetables on a rimmed baking sheet and drizzle with vegetable oil; add the garlic, season with salt and pepper and toss. Roast until almost fork-tender, 10 to 15 minutes. (If mixing vegetables, note that they may be done at different times.)

4. Slice the roast about ¼ inch thick in the pan.

Add the roasted vegetables to the pan with the roast. Brush everything with the glaze from the pan, cover with foil and return to the oven.

Roast about 10 minutes, then remove the foil and continue roasting until the glaze starts to bubble and caramelize and the vegetables are fork-tender, about 10 more minutes.

MAKINI HOWELL Makini Howell knows a thing or two about hosting a plant-based holiday: She was raised vegan, and she has

in 2009. Her recipes come from her family and include a smoked seitan roast developed by her late father.

“I wanted to serve something that looked like a ham or turkey for that familiar feeling,” she says. Assuming most people don’t want to make their own seitan, Makini adapted the recipe to focus on the rich maple glaze, which you can use to dress up a store-bought roast.

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The Thanksgiving Cookbook

Pies &

PHOTO: RYAN LIEBE. PROP STYLING: PAIGE HICKS.

sweets

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Pies & Sweets

Pumpkin Cheesecake

V˂̛ƚΉƚ̛

PHOTOS: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Our obsession with this fall dessert will never end.

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CLASSIC PUMPKIN CHEESECAKE FOR THE CRUST 1¼ cups graham cracker crumbs 5 tablespoons unsalted butter, melted 2 tablespoons sugar FOR THE FILLING 3 8-ounce packages cream cheese, at room temperature 1½ cups sugar 1 15-ounce can pure pumpkin puree ¼ cup sour cream 1 tablespoon pumpkin pie spice 2 teaspoons pure vanilla extract ½ teaspoon salt 4 large eggs, at room temperature, lightly beaten Whipped cream, for topping

ACTIVE: 35 min l TOTAL: 4½ hr (plus 8 hr chilling) l SERVES: 8 to 12

1. Preheat the oven to 325˚. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent leaking.

Make the crust: Toss the graham cracker crumbs, melted butter and sugar in a bowl until combined. Firmly press into the bottom of the pan. Bake until set and a few shades darker, about 10 minutes. Transfer to a rack to cool completely.

2. Bring a kettle of water to a boil. Make the filling: Beat the cream cheese in a large bowl with a mixer on medium-high speed until smooth, about 2 minutes. Add the sugar and beat until light and fluffy, about 3 more minutes. Add the pumpkin, sour cream, pie spice, vanilla and salt and beat until combined. Add the eggs and beat on medium-low speed until just combined; switch to a rubber spatula for the last few stirs, making sure to get the bottom of the

bowl. Pour the filling into the cooled crust; gently tap the pan on the counter a few times to release any air bubbles.

3. Set the cheesecake in a roasting pan or large baking dish and set on the middle oven rack. Carefully pour the boiling water into the roasting pan until it comes one-third of the way up the sides of the springform pan. Bake the cheesecake until it’s set around the edges but the center is still jiggly, about 1½ hours. Turn the oven off, crack the door open slightly and leave the cheesecake in the oven for 30 to 45 more minutes. Transfer to a rack, run a thin knife around the edge and let cool completely.

Cover the cheesecake and refrigerate until fully chilled, at least 8 hours or overnight.

4. Let the cheesecake sit at room temperature about 30 minutes before serving. Remove the springform ring. Top with whipped cream.

PUMPKIN-RICOTTA CHEESECAKE WITH CRANBERRIES ACTIVE: 40 min l TOTAL: 4½ hr (plus 8 hr chilling) SERVES: 8 to 12

FOR THE CRUST 1 7-ounce package amaretti cookies 1 tablespoon sugar 6 tablespoons unsalted butter, melted, plus more for the pan FOR THE FILLING 1 pound whole-milk ricotta cheese (preferably fresh) 1½ cups sugar 1 15-ounce can pure pumpkin puree 3 large eggs ¾ cup mascarpone cheese 1 tablespoon pure vanilla extract 1½ teaspoons pumpkin pie spice ½ teaspoon salt FOR THE TOPPING 1¾ cups fresh cranberries ½ cup sugar 1 tablespoon fresh lemon juice Pinch of salt ⅓ cup water 1. Preheat the oven to 325˚. Wrap the outside (bottom and sides) of a 9-inch springform pan with foil to prevent any leaking. Make the crust: Pulse the cookies and sugar in a food processor until finely ground. Add the melted butter; pulse to combine.

Firmly press into the bottom and ¼ inch up the sides of the pan. Brush the exposed sides of the pan lightly with melted butter. Bake until the crust is golden and set, 12 to 15 minutes. Transfer to a rack to cool completely. Wipe out the food processor.

2. Meanwhile, make the filling: Drain the ricotta in a fine-mesh sieve, 20 minutes. Combine with the sugar in the food processor; pulse until smooth.

Add the pumpkin, eggs, mascarpone, vanilla, pie spice and salt and pulse until combined. (Do not overblend.) Pour the filling into the cooled crust.

3. Bake the cheesecake until set around the edges but the center still jiggles slightly, 1½ hours to 1 hour 45 minutes. Transfer to a rack and let cool completely. Cover and refrigerate until cold and set, at least 8 hours or overnight.

4. Make the topping: Chop 1 cup cranberries and combine in a small saucepan with the sugar, lemon juice, salt and water. Cook over medium heat until thick, 7 to 10 minutes. Stir in the remaining ¾ cup whole cranberries; cook 2 more minutes. Let cool.

5. Let the cheesecake sit at room temperature 20 minutes, then run a thin knife around the edge and remove the springform ring. Add a splash of water to the cranberry topping to loosen, if needed. Serve over the cheesecake.

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Pies & Sweets

MINI NO-BAKE PUMPKIN CHEESECAKES ACTIVE: 15 min l TOTAL: 20 min (plus 2 hr chilling) l SERVES: 12

12

gingersnaps, plus crushed gingersnaps for topping 1 ¼-ounce packet unflavored gelatin 2 tablespoons warm water 12 ounces cream cheese, at room temperature 1 cup confectioners’ sugar ⅔ cup pure pumpkin puree ⅔ cup heavy cream ½ teaspoon pumpkin pie spice ½ teaspoon pure vanilla extract Whipped cream, for topping

1. Line a 12-cup muffin pan with paper liners and put a gingersnap in each cup.

2. Stir the gelatin into the warm water in a microwave-safe bowl until mostly dissolved; let stand 5 minutes, then microwave in 10-second intervals until melted.

3. Combine the cream cheese, confectioners’ sugar, pumpkin puree, heavy cream, gelatin mixture, pie spice and vanilla in a large bowl and beat with a mixer until fluffy.

Spread in the muffin cups over the gingersnaps and refrigerate until set, at least 2 hours.

4. Remove the cheesecakes from the muffin tins. Remove the liners and top with whipped cream and crushed gingersnaps.

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Pies & Sweets

A Little Something

Sweet Mix up your holiday dessert spread and put out a tray of bite-size treats!

Sugared Cranberries Bring 1 cup each water and sugar to a boil in a small saucepan.

Add 1 cup cranberries and a few strips of lemon zest, then remove from the heat and let cool; drain. Thinly slice the zest.

Put ½ cup granulated sugar in a pie plate; add the cranberries and zest and toss. Let set, 1 hour, shaking the dish occasionally.

Chocolate-Dipped Apple Rings Finely chop 8 ounces semisweet chocolate.

Microwave three-quarters of the chocolate and 1 teaspoon shortening in 30-second intervals, stirring, until melted, then stir in the remaining chocolate until smooth.

Dip dried apple rings in the chocolate; transfer to a parchment-lined baking sheet coated with cooking spray and chill until set.

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Candied Ginger Fill in any gaps on your tray with candied ginger or dried fruit like figs or apricots.

Pumpkin Pie Squares

PHOTO: RYAN LIEBE; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAIGE HICKS.

Slice a chilled premade pumpkin pie into 1-inch squares.

Top each square with a dollop of whipped cream.

Candied Pecans Bring ¾ cup each sugar and water to a boil in a small saucepan. Reduce to a simmer; add 1 cup pecans and simmer until glossy, about 5 minutes.

Remove with a slotted spoon and place on a parchment-lined baking sheet; let cool.

Dulce de Leche Petits Fours Trim the crusts off a thawed frozen pound cake, then slice lengthwise ¼ inch thick. Stack 3 slices with dulce de leche in between. Repeat with the remaining pound cake.

Cut into 1-inch squares and dip one side of each in melted white chocolate; sprinkle with cocoa powder. Chill until set.

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PHOTOS: RYAN LIEBE; FOOD STYLING: BARRETT WASHBURNE; PROP STYLING: PAIGE HICKS.

We made three classic Thanksgiving pies—plus a cake version of each.

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CLASSIC ACTIVE: 1 hr

l TOTAL: 2½ hr (plus cooling)

1¼ 1 ½ 2 6 2

tablespoons cold vegetable shortening tablespoons cold unsalted butter, cut into ½-inch cubes tablespoons ice water, plus more if needed

FOR THE FILLING 2 cinnamon sticks 1 12-ounce can evaporated milk 1 teaspoon ground ginger ¼ teaspoon freshly grated nutmeg ¼ teaspoon ground cloves 1 15-ounce can pure pumpkin puree ¾ cup sugar ¼ teaspoon salt 2 large eggs 1. Make the crust: Pulse the flour, sugar and salt in a food processor. Add the shortening and 3 tablespoons butter; pulse until pebble-size pieces form. Add the remaining butter and pulse until pea-size pieces form. Add the ice water; pulse a few times to combine. If the dough doesn’t hold together when squeezed, add more ice water, ½ tablespoon at a time. Turn out the dough onto a piece of plastic wrap and form into a disk. Wrap and refrigerate until firm, at least 1 hour or up to overnight.

2. Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Tuck the overhanging dough under itself; crimp the edges as desired. Chill until very firm, about 20 minutes in the freezer or 1 hour in the refrigerator.

3. Preheat the oven to 350˚. Line the pie crust with parchment paper or foil and fill with pie weights or dried beans. Bake until the crust is light brown around the edges, about 25 minutes. Remove the parchment and weights and continue baking until the crust is light brown all over, 10 to 15 more minutes. Transfer to a rack to cool completely.

4. Meanwhile, make the filling: Break the cinnamon sticks in half and put in a medium saucepan over medium heat.

Toast, stirring, about 5 minutes. Add the evaporated milk, ginger, nutmeg and cloves and cook, whisking, until the milk comes to a simmer, 4 to 5 minutes. Remove from the heat and let steep, 15 minutes. Discard the cinnamon sticks and add the pumpkin, sugar and salt; whisk until smooth.

Add the eggs and whisk until just combined.

5. Pour the filling into the cooled pie crust and bake until set and no longer wet and jiggly in the center, 50 to 60 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

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½ teaspoon pure vanilla extract ½ teaspoon pumpkin pie spice Pinch of salt FOR THE CAKE 2 sticks unsalted butter, plus more for the pans 2¼ cups cake flour, plus more for the pans 2 teaspoons baking powder 1½ teaspoons pumpkin pie spice ½ teaspoon salt 1½ cups granulated sugar 4 large eggs 2 teaspoons pure vanilla extract ¾ cup milk FOR THE WHIPPED CREAM 2 cups cold heavy cream ½ cup confectioners’ sugar 2 teaspoons nonfat milk powder 2 teaspoons pure vanilla extract Pumpkin pie spice, for sprinkling 1. Make the pumpkin filling: Combine the milk, pumpkin, granulated sugar, cornstarch, egg yolks, vanilla, pie spice and salt in a medium saucepan. Cook over medium heat, whisking occasionally, until bubbles start to form around the edges, about 5 minutes. Continue cooking, whisking constantly and getting into the corners of the saucepan, until the mixture thickens to a pudding-like consistency, about 5 more minutes. Transfer to a heatproof bowl; press plastic wrap directly on the surface and refrigerate until cooled, 1½ to 2 hours.

2. Meanwhile, make the cake: Preheat the oven to 325˚. Butter two 9-inch round cake pans; line the bottoms with parchment paper and butter the paper.

Lightly dust the pans with flour, tapping out the excess. Combine the flour, baking powder, pie spice and salt in a large bowl and whisk to combine.

3. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Add the flour mixture in three batches, alternating with the milk in two batches; beat until just combined.

4. Divide the batter between the 2 pans. Bake until light golden brown on top and the center springs back when gently pressed, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans, then remove the cakes to the racks to cool completely. Remove and discard the parchment.

5. Put 1 cake layer on a cake stand or platter. Spread the pumpkin filling on top, leaving a ½-inch border. Top with the second cake layer.

6. Make the whipped cream: Combine the heavy cream, confectioners’ sugar, milk powder and vanilla in a large metal bowl (for the best results, chill the bowl beforehand). Beat with a mixer on medium-high speed until medium peaks form, 3 to 4 minutes. Spread the whipped cream all over the cake and refrigerate until ready to serve, at least 20 minutes. Sprinkle with pumpkin pie spice before serving.

APPLE PIE CAKE ACTIVE: 45 min TOTAL: 6 hr (plus cooling) SERVES: 6 to 8

ACTIVE: 1 hr TOTAL: 1 hr 45 min (plus cooling) SERVES: 12

FOR THE FILLING 3½

FOR THE CUTOUTS ¼ cup granulated sugar 2 teaspoons ground cinnamon 1 round refrigerated pie dough (half of a 14-ounce package)

¾ 2 4 1 ¾ ¼

cup granulated sugar

teaspoon ground cinnamon or apple pie spice teaspoon salt

FOR THE CRUST 2¼ cups all-purpose flour ¼ teaspoon baking powder 1 teaspoon granulated sugar ½ teaspoon salt 2 tablespoons cold vegetable shortening 1½ sticks (12 tablespoons) cold unsalted butter, cut into pieces 3 to 6 tablespoons ice water 1 large egg, beaten Turbinado or sanding sugar, for sprinkling 1. Make the filling: Toss the apples with the granulated sugar and lemon juice in a bowl. Melt the butter in a large skillet over mediumhigh heat. Add the apples and cook, stirring, until the juices are simmering. Reduce the heat to medium and cook, stirring, until the firmer apples soften but still hold their shape, 6 to 8 minutes.

Sprinkle in the flour, cinnamon and salt and toss to thicken the juices, about 1 minute. Remove from the heat and let cool. (The filling can be made up to 2 days ahead; cover and refrigerate.)

2. Make the crust: Pulse the flour, baking powder, granulated sugar and salt in a food processor. Add the shortening and 4 tablespoons butter; pulse until the mixture looks like coarse meal. Add 6 more tablespoons butter and pulse until pea-size pieces form. Add 3 tablespoons ice water and pulse a few times.

If the dough doesn’t hold together when squeezed, add more ice water, ½ tablespoon at a time. Divide the dough between 2 sheets of plastic wrap and pat each into a disk. Wrap and refrigerate until firm, at least 3 hours or up to overnight.

3. Roll out 1 disk of dough on a lightly floured surface (or between 2 sheets of floured parchment) into a 12-inch round. (If the dough gets too warm, refrigerate until firm.) Ease into a 9-inch pie plate.

Add the filling, mounding it slightly in the center, and dot with the remaining 2 tablespoons butter. Transfer the pie to the refrigerator.

4. Roll out the remaining dough into a 12-inch round. Lay the dough over the filling and press the 2 crusts together around the edges. Fold the overhanging dough under itself and crimp as desired. Brush the beaten egg over the top crust and edge; sprinkle with the turbinado sugar. Pierce the top crust with a knife a few times to let steam escape. Refrigerate 1 hour.

5. Put a rimmed baking sheet on the bottom oven rack and preheat to 425˚ for 30 minutes. Place the pie on the hot pan and reduce the oven temperature to 375˚. Bake until the crust is golden and the filling is bubbly, 1 hour 10 minutes to 1½ hours; rotate the pie as needed and cover with foil if the crust browns too quickly. Transfer to a rack to cool completely.

FOR THE CAKE 1½ sticks (12 tablespoons) unsalted butter, at room temperature, plus more for the pan 3 cups all-purpose flour 2 teaspoons ground cinnamon 1½ teaspoons baking powder 1 teaspoon salt ½ teaspoon ground nutmeg ½ teaspoon ground allspice ¼ teaspoon baking soda ¼ cup vegetable oil 1 cup packed dark brown sugar ½ cup granulated sugar 3 large eggs 2 teaspoons pure vanilla extract 1¼ cups buttermilk 2 Granny Smith apples (about 1 pound), peeled and finely diced FOR THE FROSTING 1 cup packed dark brown sugar 3 large egg whites ½ teaspoon ground cinnamon 2 sticks unsalted butter, cut into pieces, at room temperature 1. Make the cutouts: Preheat the oven to 425˚. Line a baking sheet with parchment paper. Stir together the granulated sugar and cinnamon. Unroll the pie dough and sprinkle the cinnamon sugar on top, pressing to adhere. Cut out about 20 leaf shapes using small cookie cutters. Arrange on the baking sheet and bake until golden, 8 to 10 minutes. Transfer to a rack and let cool.

2. Make the cake: Reduce the oven temperature to 350˚; butter a 9-by-13-inch baking dish. Whisk the flour, cinnamon, baking powder, salt, nutmeg, allspice and baking soda in a medium bowl. Beat the butter and vegetable oil in a large bowl with a mixer on medium-high speed until combined. Beat in both sugars until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, then the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the buttermilk in two batches. Increase the speed to medium high and beat until combined. Fold in the diced apples.

3. Transfer the batter to the baking dish and spread in an even layer. Bake until golden, slightly risen and a toothpick inserted into the center comes out clean, 35 to 45 minutes. Transfer to a rack and let cool completely in the pan.

4. Make the frosting: Set a heatproof bowl over a saucepan with 2 inches of barely simmering water. Add the brown sugar, egg whites and cinnamon to the bowl; stir with a rubber spatula until the sugar melts, about 8 minutes.

(Pinch the mixture; it should feel smooth.) Remove the bowl from the pan and beat with a mixer on low speed until frothy. As the mixture begins to lighten in color, increase the speed to medium high and whip until stiff glossy peaks form. Beat in the butter 2 tablespoons at a time, making sure it is incorporated before adding more. (If the frosting separates, reduce the mixer to medium low and beat until it comes back together. If the frosting is soupy, refrigerate for 15 to 20 minutes, then continue beating.)

5. Spread the frosting on the cake. Decorate with the leaf cutouts.

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Welcome to the New Frontier!

Pies & Sweets CLASSIC PECAN PIE ACTIVE: 1 hr TOTAL: 3 hr 40 min (plus cooling) SERVES: 6 to 8

FOR THE CRUST 1¼ cups all-purpose flour, plus more for dusting 1 tablespoon granulated sugar Pinch of salt 1 stick cold unsalted butter, cut into ½-inch cubes 1 large egg, lightly beaten 1 tablespoon ice water, if needed FOR THE FILLING 2 cups pecans 6 tablespoons unsalted butter ¾ cup packed light brown sugar ¾ cup light corn syrup 1 tablespoon bourbon ½ teaspoon salt 2 teaspoons vanilla bean paste 2 large eggs 1. Make the crust: Pulse the flour, granulated sugar and salt in a food processor until combined. Add the butter and pulse about 10 times until it looks like cornmeal with pea-size bits of butter. Add the egg and pulse one or two more times. If the dough is very dry, add the water. Pulse 8 to 10 times until the dough starts to clump together and there is no visible flour. Turn out the dough onto a piece of plastic wrap and form into a disk; wrap tightly. Refrigerate until firm, at least 1 hour or up to overnight.

2. Roll out the dough on a lightly floured surface into a 12-inch round. Ease into a 9-inch pie plate. Trim the edges, leaving a 1-inch overhang, then tuck the overhanging dough under itself; crimp the edges as desired. Freeze until firm, about 30 minutes.

3. Meanwhile, position racks in the middle and lower third of the oven; preheat to 375˚. Spread the pecans on a baking sheet and bake on the middle rack until toasted, 10 to 12 minutes. Let the nuts cool slightly, then roughly chop.

4. Line the chilled pie crust with parchment paper or foil and fill with pie weights or dried beans. Place the pie crust on a baking sheet and bake on the middle rack until the dough is dry and set around the edges, 20 to 25 minutes. Remove the parchment and weights and continue baking until the crust is light golden brown all over, 10 to 15 more minutes.

5. Meanwhile, make the filling: Combine the butter, brown sugar, corn syrup, bourbon and salt in a medium saucepan.

Bring to a boil over medium heat, stirring; boil 1 minute.

Remove from the heat and stir in the chopped pecans and vanilla bean paste. Let cool slightly, about 5 minutes.

Whisk the eggs into the filling until smooth, then pour the filling into the hot crust. (If the crust has cooled, return it to the oven for 5 minutes to warm through before filling.)

6. Reduce the oven temperature to 350˚. Bake the pie (on the baking sheet) on the lower oven rack until the edges are set but the center is still slightly loose, 40 to 45 minutes. (If the crust is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.

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Our new cookbook is packed with recipes for all kinds of sweets, plus photos and tips to help kids bake their best treats ever. Order today!

Order at foodnetmag.com/kidsbakingbook or wherever books are sold!

Pies & Sweets PECAN PIE CHIFFON CAKE ACTIVE: 50 min l SERVES: 8 to 10

FOR THE CAKE 6 large eggs ¾ teaspoon cream of tartar 1 cup granulated sugar ¾ cup packed light brown sugar ⅓ cup vegetable oil 1 tablespoon pure vanilla extract ⅓ cup milk 1½ cups cake flour ¾ cup pecans, finely ground 1¼ teaspoons baking powder ½ teaspoon salt FOR THE GLAZE 1¼ sticks (10 tablespoons) unsalted butter 1 cup pecans, finely chopped ⅔ cup packed light brown sugar ⅔ cup heavy cream ⅓ cup dark corn syrup ½ teaspoon salt 1. Position a rack in the lower third of the oven and preheat to 325˚. Separate the eggs; put the whites in one large bowl and the yolks in another. Let stand at room temperature to warm up while you assemble all the other ingredients, about 30 minutes. (Be prepared to make the cake batter without stopping so the eggs don’t deflate.)

2. Add the cream of tartar to the egg whites and beat with a mixer on medium speed until thickened and starting to turn white, 1 to 2 minutes. Gradually beat in ½ cup granulated sugar, then increase the speed to medium high and beat until the egg whites are glossy, thick and hold stiff peaks but are not dry, about 5 more minutes.

Set aside while making the rest of the batter (don’t do this ahead of time or the egg whites will deflate).

3. Add the remaining ½ cup granulated sugar to the egg yolks along with the brown sugar. Beat with the mixer (no need to wash the beaters) until smooth and lightened in color, about 2 minutes. Beat in the vegetable oil and vanilla until smooth and thick, then beat in the milk (the batter will be thin). Add the flour, ground pecans, baking powder and salt and beat on low speed until thoroughly combined.

4. Add about one-third of the beaten egg whites to the batter and fold in with a rubber spatula until combined. Add the remaining egg whites and continue to fold until no white streaks remain. Pour into an ungreased 10-inch tube pan or angel food cake pan and run the spatula around the center of the batter to create a line where excess air can escape as the cake rises.

5. Bake the cake until the top is golden and springs back when touched and a long skewer inserted into the center comes out clean, about 1 hour. Remove from the oven and immediately turn the cake upside down over the slim neck of a bottle (if your pan has feet, use those instead). Let cool completely. Use a thin spatula to loosen the cake around the sides and middle of the pan. Turn out onto a platter.

6. Make the glaze: Melt the butter in a medium saucepan over medium heat.

Add the pecans and cook, stirring, until lightly toasted, 2 to 3 minutes. Add the brown sugar, heavy cream, corn syrup and salt and carefully stir to combine.

Continue to cook, stirring, until the sauce thickens slightly and starts to pull away from the sides of the pan when stirring, about 5 minutes. Set aside to cool and thicken, stirring occasionally, about 20 minutes.

7. When the glaze has thickened but is still pourable, spoon it over the cake, letting it drip down the sides. As the glaze cools, use the spoon or spatula to spread some of the pecans that fell down onto the top and sides. Let stand, at least 30 minutes.

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PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL.

weeknight cookıng

Upgrade your weeknight meals with new dinnerware!

Check out our Food Network + Kohl’s collection at kohls.com/ foodnetwork.

JESSICA D’AMBROSIO, RICHMOND FLORES, MELISSA GAMAN, KHALIL HYMORE, STEVE JACKSON AND JI YOON JACKIE PARK

RECIPES BY

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weeknight cooking

PORK TENDERLOIN WITH APPLE AND ORANGE SALAD ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

1 large or 2 small pork tenderloins (about 1¾ pounds total) Kosher salt and freshly ground pepper ¼ cup grainy mustard 2 tablespoons pure maple syrup 1 tablespoon finely chopped fresh sage 3 tablespoons fresh lemon juice 2 tablespoons extra-virgin olive oil 2 navel oranges 1 tart apple, thinly sliced ½ head radicchio, thinly sliced ½ cup chopped fresh parsley ⅓ cup toasted walnuts, roughly chopped 1. Preheat the oven to 425˚. Season the pork all over with salt and pepper. Combine the mustard, maple syrup, sage, 2 tablespoons lemon juice and 1 tablespoon olive oil. Rub all over the pork and set aside to marinate while you prepare the salad.

2. Meanwhile, with a sharp paring knife, remove the peel and pith from the oranges. Working over a large bowl, cut along the membranes to remove the segments. Squeeze the membranes to release any remaining juice into the bowl. Add the apple, radicchio, parsley, walnuts and remaining 1 tablespoon each olive oil and lemon juice to the bowl. Season with salt and pepper and toss to combine.

3. Line a rimmed baking sheet with nonstick foil. Add the pork to the pan and drizzle with any remaining marinade. Roast until a thermometer inserted into the center of the pork registers 135˚, 15 to 20 minutes. Switch the oven to broil and broil until the marinade is browned, about 2 minutes. Transfer the pork to a cutting board and let rest 5 minutes.

4. Slice the pork and serve with the apple and orange salad.

Per serving: Calories 460; Fat 20 g (Saturated 4 g); Cholesterol 111 mg; Sodium 683 mg; Carbohydrate 27 g; Fiber 5 g; Sugars 18 g; Protein 42 g

SLOW-COOKER BROTHY BEANS ACTIVE: 40 min l TOTAL: 7 hr 40 min l SERVES: 4

8 1 1 7 6

ounces dried cannellini beans, rinsed bulb fennel, halved lengthwise, cored and sliced root to tip plum tomato, cored and halved cloves garlic, peeled wide strips lemon zest, plus 1 tablespoon lemon juice (from 1 lemon) 1 small bunch thyme ¼ bunch parsley stems, plus ¼ cup chopped leaves 1 large leek, white and light green part only, halved lengthwise Kosher salt and freshly ground pepper 6 tablespoons extra-virgin olive oil 4 slices white or sourdough bread (½ to ¾ inch thick) ¼ cup chopped fresh chives 1. Combine the beans, fennel, tomato, 6 cloves garlic and the lemon zest in a 6- to 8-quart slow cooker. Tie the thyme, parsley stems and ½ leek together with kitchen twine; add to the pot.

Add 4½ cups water, 1 teaspoon salt and a few grinds of pepper.

Cover and cook on low until the beans are tender, 7 to 9 hours.

2. Preheat the broiler. Discard the leek bundle from the beans and stir well. Gently smash the garlic against the side of the slow cooker; season with salt and pepper. Let stand uncovered.

3. Thinly slice the remaining ½ leek into matchsticks. Heat ¼ cup olive oil in a medium nonstick skillet over medium heat.

Add the leek and cook, stirring frequently, until lightly browned and crisp, 6 to 9 minutes. Transfer the crispy leek to paper towels with a slotted spoon; season with salt. Reserve the leek oil.

4. Arrange the bread on a baking sheet and brush both sides with the leek oil. Pour any excess leek oil into the beans. Broil the bread, turning once, until golden, 3 to 5 minutes. Rub with the remaining garlic clove and season with salt.

5. Stir the lemon juice into the beans. Divide among bowls with a slotted spoon; pour some bean broth into each bowl. Drizzle evenly with the remaining 2 tablespoons olive oil. Top with the crispy leek, chives and chopped parsley. Serve with the bread.

Per serving: Calories 570; Fat 23 g (Saturated 3 g); Cholesterol 0 mg; Sodium 919 mg; Carbohydrate 72 g; Fiber 13 g; Sugars 6 g; Protein 21 g

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SPAGHETTI ALLA VODKA WITH MUSSELS ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

Kosher salt 2 tablespoons extra-virgin olive oil 1 small onion, finely chopped 3 cloves garlic, minced Pinch of red pepper flakes, plus more for topping 2 tablespoons tomato paste 1 28-ounce can whole peeled San Marzano tomatoes, crushed by hand ¾ cup heavy cream ¼ cup vodka 1½ pounds mussels, scrubbed and debearded 10 ounces spaghetti 3 tablespoons chopped fresh parsley 1. Bring a large pot of salted water to a boil. Heat the olive oil in a dutch oven over medium-high heat. Add the onion and cook, stirring, until softened, 3 to 5 minutes. Stir in the garlic and red pepper flakes and cook 30 seconds. Stir in the tomato paste and cook, stirring, 1 minute. Add the tomatoes and their juices and ½ teaspoon salt. Bring to a boil, then reduce the heat and simmer, stirring occasionally, until thickened, 12 to 15 minutes.

2. Add the heavy cream to the sauce and simmer until thickened, 2 to 3 minutes. Stir in the vodka. Add the mussels, cover and cook until the mussels open, about 5 minutes (discard any mussels that do not open). Remove from the heat; keep the pot covered.

3. Meanwhile, after adding the cream to the tomato sauce, add the spaghetti to the boiling water and cook as the label directs for al dente. Reserve 1 cup cooking water, then drain. Add the spaghetti to the pot with the mussels, along with ¼ cup cooking water. Cook over medium heat, tossing and adding more cooking water, a few tablespoons at a time, if the sauce seems too thick, until the spaghetti is well coated. Season with salt.

4. Divide the spaghetti and mussels among shallow bowls.

Sprinkle with the parsley and more red pepper flakes.

CHICKEN TINOLA ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 2 8

cup jasmine rice tablespoons vegetable oil small skin-on, bone-in chicken thighs This Filipino (about 2½ pounds), patted dry dish traditionally Kosher salt and freshly ground pepper contains green 1 small onion, sliced papaya, but many 3 cloves garlic, minced versions, like 1 1-inch piece fresh ginger, this one, call for cut into coins chayote instead.

3 tablespoons fish sauce 6 cups low-sodium chicken broth 2 chayotes, peeled, seeded and quartered 1 head bok choy, trimmed and cut into 2-inch pieces 1. Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.

2. Meanwhile, heat the vegetable oil in a dutch oven or other large pot over medium-high heat. Season the chicken thighs generously with salt and pepper. Working in batches if necessary, add the chicken to the pot, skin-side down, and cook until lightly browned and the fat has rendered, 3 to 4 minutes. Flip and cook until browned on the other side, 3 to 4 minutes.

Remove the chicken to a plate.

3. Reduce the heat under the pot to medium. Add the onion, garlic and ginger and cook until softened, about 2 minutes. Add the fish sauce and cook until reduced by half, about 3 minutes. Add the chicken broth and bring to a boil. Add the chicken and chayotes to the pot and reduce the heat to medium to maintain a steady simmer. Cover and cook until the chicken is cooked through, about 15 minutes. Add the bok choy, cover and cook until tender, about 5 more minutes.

4. Divide the stew among bowls. Serve with the rice.

Per serving: Calories 880; Fat 50 g (Saturated 12 g); Cholesterol 236 mg; Sodium 1,455 mg; Carbohydrate 52 g; Fiber 4 g; Sugars 5 g; Protein 56 g

Per serving: Calories 680; Fat 29 g (Saturated 12 g); Cholesterol 91 mg; Sodium 987 mg; Carbohydrate 74 g; Fiber 7 g; Sugars 8 g; Protein 31 g

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weeknight cooking

Big Batch

Chicken Alfredo Feeding a crowd?

Everyone will love this cheesy baked pasta.

CHICKEN ALFREDO CASSEROLE ACTIVE: 45 min l TOTAL: 1 hr 10 min SERVES: 8 to 10

4

tablespoons unsalted butter, plus more for the baking dish Kosher salt 1½ pounds skinless, boneless chicken thighs, cut into large chunks 2½ cups low-sodium chicken broth 6 cloves garlic (4 crushed, 2 chopped) 3 wide strips lemon zest, plus 1 tablespoon lemon juice 2 sprigs rosemary 2 bay leaves 1 pound penne 6 cups small broccoli florets (about 1 pound) 4 tablespoons all-purpose flour 2 cups heavy cream Freshly ground pepper 1¼ cups grated parmesan cheese ¼ cup chopped fresh parsley 2 cups shredded low-moisture mozzarella cheese

1. Preheat the oven to 400˚. Butter an 11-by-14-inch or other 4-quart baking dish. Bring a large pot of salted water to a boil.

2. Put the chicken in a dutch oven or other large pot, then add the chicken broth, crushed garlic, lemon zest, rosemary sprigs and bay leaves. Partially cover and bring to a simmer over medium-low heat. Cook, partially covered, until the chicken is tender, 20 to 22 minutes. Strain through a fine-mesh sieve (you should have 2 cups liquid; if necessary, add a little water to make 2 cups). When the chicken is cool enough to handle, tear or shred into small pieces. Wipe the dutch oven clean.

3. Meanwhile, add the pasta to the boiling water and cook until just al dente, adding the broccoli during the last 2 minutes of cooking. Drain the pasta and broccoli in a colander and rinse with cold water to stop the cooking. Let drain in the colander while you make the sauce.

4. Melt the butter in the dutch oven over medium heat. Add the chopped garlic and cook until sizzling, about 30 seconds.

Sprinkle in the flour and stir to make a paste; cook until the flour is no longer raw, 1 to 2 minutes. Whisk in the reserved 2 cups cooking liquid and the heavy cream; season with 1 teaspoon salt and a few grinds of pepper. Return to a simmer, whisking to make a smooth sauce. Cook over low heat until thickened, 3 to 4 minutes.

5. Remove the pot from the heat. Stir in 1 cup parmesan, the parsley and lemon juice. Add the chicken, pasta and broccoli and stir to coat.

Transfer to the baking dish and sprinkle with the remaining ¼ cup parmesan and the mozzarella. Bake until the top is golden and the edges are bubbly, about 25 minutes. Let rest 5 minutes before serving.

Recipe by Amy Stevenson

IN PARTNERSHIP WITH

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Boil the pasta until it’s just al dente.

It will soak up the sauce and soften in the oven.

Find BelGioioso Cheeses near you!

belgioioso.com/Product-Locator

weeknight cooking

SQUASH AND CHORIZO QUESADILLAS

CASHEW CHICKEN WITH SNAP PEAS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4

8 1

1 1 1 2 ¼ 1 1 2 2 2 8 ½

ounces fresh chorizo, casings removed pound butternut squash (about ½ squash), peeled and sliced into ⅛- to ¼-inch-thick quarter-moons Kosher salt ½ cup canned black beans, drained and rinsed 1 teaspoon ancho chile powder Juice of ½ lime (about 1 tablespoon) 3 tablespoons extra-virgin olive oil 1 small bunch curly kale, trimmed and thinly sliced 4 10-inch whole-wheat tortillas 1¼ cups shredded pepper jack cheese ½ cup pico de gallo ½ cup sour cream 1. Cook the chorizo in a large nonstick skillet over medium-high heat, breaking it up with a wooden spoon, until browned, about 4 minutes. Remove to a large bowl, reserving the pan drippings.

2. Reduce the heat under the skillet to medium and add the squash, ⅓ cup water and ½ teaspoon salt; gently toss. Cover and cook until the squash is fork-tender, about 4 minutes. Uncover and cook until the liquid evaporates, 1 to 2 more minutes. Add the beans, chile powder and a pinch of salt and cook, tossing, until warmed through, 2 to 3 minutes. Add to the bowl with the chorizo.

3. Meanwhile, whisk the lime juice and 1 tablespoon olive oil in a small bowl. Put the kale in a large bowl and pour the lime dressing on top. Massage the dressing into the kale; season with salt.

4. Divide the squash mixture among the tortillas, leaving one half of each tortilla uncovered. Top with the cheese. Fold over the other half of each tortilla. Return the skillet to medium heat and add 1 tablespoon olive oil. Add 2 of the quesadillas and cook, flipping halfway, until golden, 3 to 4 minutes. Add the remaining 1 tablespoon olive oil and repeat with the remaining quesadillas.

5. Cut the quesadillas in half. Divide among plates and serve with the kale salad, pico de gallo and sour cream.

Per serving: Calories 840; Fat 53 g (Saturated 20 g); Cholesterol 95 mg; Sodium 1,916 mg; Carbohydrate 59 g; Fiber 9 g; Sugars 5 g; Protein 32 g

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cup long-grain white rice pound skinless, boneless chicken breasts, diced tablespoon plus 1 teaspoon cornstarch tablespoons plus 2 teaspoons low-sodium soy sauce cup hoisin sauce tablespoon rice vinegar tablespoon sugar teaspoons finely grated fresh ginger cloves garlic, grated tablespoons vegetable oil ounces sugar snap peas, trimmed cup roasted unsalted cashews

1. Cook the rice as the label directs. Set aside off the heat, 5 minutes, then fluff with a fork.

2. Meanwhile, toss the chicken with 1 tablespoon cornstarch and 2 teaspoons soy sauce in a large bowl; set aside 5 minutes. Stir together the hoisin sauce, remaining 2 tablespoons soy sauce, the vinegar, sugar, ginger, garlic, remaining 1 teaspoon cornstarch and 1 tablespoon water in a separate bowl until smooth; set aside.

3. Heat the vegetable oil in a large nonstick skillet over mediumhigh heat. Add the chicken in a single layer and cook, stirring once or twice, until golden and almost fully cooked through, 5 minutes. Transfer to a plate, leaving any drippings behind.

Add the snap peas to the skillet and cook until bright green, 1 to 2 minutes. Stir in the cashews to lightly toast, about 1 minute.

4. Return the chicken to the skillet and pour in the hoisin sauce mixture. Cook, stirring, until the sauce thickens slightly and coats the chicken and vegetables, 1 to 2 minutes.

5. Divide the rice among plates or shallow bowls. Top with the chicken mixture and sauce.

Per serving: Calories 570; Fat 19 g (Saturated 3 g); Cholesterol 83 mg; Sodium 719 mg; Carbohydrate 64 g; Fiber 3 g; Sugars 11 g; Protein 35 g

BEET GALETTE ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

2

8.8-ounce packages fully cooked beets, cut into ¼- to ⅛-inch-thick rounds 1½ teaspoons fresh thyme, chopped 3 tablespoons extra-virgin olive oil, plus more for brushing Kosher salt 1 round refrigerated pie dough (half of a 14-ounce package) All-purpose flour, for dusting 4 ounces soft garlic-and-herb cheese (such as Boursin) 1 small onion, thinly sliced 2 tablespoons balsamic vinegar 2 tablespoons chopped walnuts 1 tablespoon finely chopped chives 4 cups mesclun greens 1. Preheat the oven to 425˚. Pat the beets very dry with paper towels. Toss in a large bowl with the thyme, 1 tablespoon oil and ½ teaspoon salt.

2. Roll out the pie dough on a lightly floured surface into a 13-inch round; place on an inverted baking sheet. Spread the cheese evenly on the dough, leaving a 1½-inch border. Shingle the beet rounds over the cheese. Fold in the edges of the dough over the beets, pleating as needed. Lightly brush the dough with olive oil.

Bake until the edges and bottom of the galette are golden brown, 25 to 30 minutes.

3. Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium heat. Add the onion, season with salt and cook, tossing occasionally, until the onion is golden and caramelized, about 15 minutes. Add 1 tablespoon balsamic vinegar and cook until the liquid is absorbed, 1 more minute.

4. Top the galette with the caramelized onion, walnuts and chives.

Cut into 4 wedges and divide among plates.

5. Whisk the remaining 1 tablespoon balsamic vinegar and 1 tablespoon olive oil in a large bowl. Add the greens, season with salt and gently toss. Serve with the galette.

COD WITH POTATOES, PEPPERS AND SAFFRON ACTIVE: 20 min l TOTAL: 40 min l SERVES: 4

⅓ 1 1 3 1

cup extra-virgin olive oil We onion, thinly sliced cooked the red bell pepper, thinly sliced fish in the same cloves garlic, minced liquid as the pound Yukon Gold potatoes, peeled, veggies—it’s the halved and cut into ¼-inch-thick perfect one-pot half-moons dinner!

2 cups low-sodium chicken broth 2 bay leaves Kosher salt ½ teaspoon saffron threads Pinch of red pepper flakes, plus more to taste 1¼ pounds skinless center-cut cod fillet, cut into 4 pieces 1 lemon (½ juiced, ½ cut into wedges) 3 tablespoons chopped fresh parsley 1. Heat the olive oil in a large wide pot over medium-high heat.

Add the onion and bell pepper and cook, stirring occasionally, until tender, about 5 minutes. Add the garlic and cook, stirring, until softened, about 30 seconds. Add the potatoes and stir to coat. Add the chicken broth, bay leaves, ¾ teaspoon salt, the saffron and red pepper flakes. Bring to a boil, then reduce the heat to maintain a steady simmer. Cover the pot and cook until the potatoes are mostly tender, 8 to 10 minutes.

2. Season the cod with salt, then add to the pot; submerge about halfway in the broth, with the top of the fish exposed. Cover and simmer until the fish is cooked through, 8 to 10 minutes. Carefully remove with a spatula and transfer to shallow bowls.

3. Gently stir the lemon juice into the pot; season with salt and more red pepper flakes. Spoon the vegetables and broth over the fish, sprinkle with the parsley and serve with the lemon wedges.

Per serving: Calories 410; Fat 20 g (Saturated 3 g); Cholesterol 61 mg; Sodium 602 mg; Carbohydrate 27 g; Fiber 3 g; Sugars 4 g; Protein 30 g

Per serving: Calories 520; Fat 37 g (Saturated 15 g); Cholesterol 39 mg; Sodium 781 mg; Carbohydrate 40 g; Fiber 3 g; Sugars 12 g; Protein 6 g

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weeknight cooking

SPICED MEATBALL SOUP ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

1 onion, halved 1¼ pounds lean ground beef 4 teaspoons ground cinnamon 1 teaspoon ground cumin 1 teaspoon ground allspice Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil 1 lemon, halved 3 carrots, diced 1 28-ounce can diced tomatoes 1 quart low-sodium chicken broth 1 10-ounce bag frozen cooked rice 1. Grate ½ onion over a medium bowl, collecting any juices in the bowl. Add the beef, 2 teaspoons cinnamon, the cumin, allspice, and ¾ teaspoon each salt and pepper; mix well. Form into 24 meatballs (about 1 rounded tablespoon each).

2. Heat 2 tablespoons olive oil in a large dutch oven or other heavy pot over medium-high heat. Add the meatballs and cook, turning occasionally, until browned, about 6 minutes. Remove the meatballs to a plate. Wipe out the pot with a paper towel.

3. Dice the remaining ½ onion. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon olive oil in the pot over medium-high heat. Add the onion and carrots and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons cinnamon and cook, stirring to coat, 1 minute.

4. Add the tomatoes, chicken broth, rice and meatballs to the pot. Bring to a boil, then reduce the heat to a simmer and cook until the meatballs are cooked through and the soup thickens, 8 to 10 minutes. Remove from the heat and stir in the lemon juice; season with salt and pepper.

5. Divide the soup among bowls. Serve with the lemon wedges.

Per serving: Calories 520; Fat 22 g (Saturated 6 g); Cholesterol 87 mg; Sodium 976 mg; Carbohydrate 43 g; Fiber 6 g; Sugars 8 g; Protein 37 g

SKILLET PIEROGI WITH SAUSAGE AND BROCCOLI ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

3 12 1

tablespoons extra-virgin olive oil ounces sweet Italian sausage, casings removed pound frozen or refrigerated pierogi, preferably potato and cheese 1 small onion, halved and sliced root to tip ½ teaspoon dried oregano Kosher salt and freshly ground pepper 1 12-ounce bag broccoli florets, large florets halved or quartered 1 red, yellow or orange bell pepper, sliced 2 cloves garlic, finely chopped ¼ cup grated parmesan cheese

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the sausage and cook, breaking it up into small clumps with a spatula or wooden spoon, until browned and cooked through, about 8 minutes. Remove to a large plate, leaving the drippings in the pan. Add the pierogi to the pan and cook, turning, until browned and heated through, about 5 minutes.

Remove to the plate with the sausage.

2. Add the onion, oregano and a big pinch each of salt and pepper to the skillet. Cook, stirring, until the onion is softened and just beginning to brown, about 3 minutes. Push to one side of the skillet; add 1 more tablespoon olive oil and the broccoli to the open side. Season the broccoli with salt and let cook, undisturbed, until it starts to brown in spots, 2 to 3 minutes. Stir the broccoli into the onion and cook until the broccoli is bright green with crisp-tender stems, 5 minutes.

3. Add the bell pepper to the skillet and cook until just softened, 2 to 3 minutes. Return the sausage and pierogi to the skillet and add the garlic and remaining 1 tablespoon olive oil. Cook, tossing, until well combined. Season with salt and pepper and stir in 2 tablespoons parmesan.

4. Divide the pierogi and vegetables among plates or shallow bowls. Sprinkle with the remaining 2 tablespoons parmesan.

Per serving: Calories 620; Fat 41 g (Saturated 13 g); Cholesterol 74 mg; Sodium 1,364 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 4 g; Protein 22 g

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weeknight cooking

COBB SALAD WITH MAPLE PORK

INSTANT POT TOFU NOODLE SOUP

ACTIVE: 25 min l TOTAL: 35 min l SERVES: 4

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1

3 cups low-sodium chicken broth 3 scallions (1 cut into thirds) 1 2-inch piece fresh ginger, peeled and sliced 2 cloves garlic, crushed 2 tablespoons toasted sesame oil 1 tablespoon low-sodium soy sauce 1 8-ounce package pad thai–style brown rice noodles 2 carrots 6 ounces Canadian bacon 1 1-pound package silken tofu 3 cups baby spinach Kosher salt

SALAD: RYAN DAUSCH. SOUP: RALPH SMITH.

1-pound pork tenderloin, halved crosswise and lengthwise to make 4 pieces 2 tablespoons Montreal steak seasoning ¼ cup extra-virgin olive oil 2 tablespoons pure maple syrup 4 large eggs 1 tablespoon dijon mustard 2 tablespoons white wine vinegar Kosher salt and freshly ground pepper 3 romaine lettuce hearts, chopped 1 avocado, sliced 1 cup cherry tomatoes, halved ⅓ cup crumbled blue cheese 1. Preheat the oven to 450˚. Rub the pork pieces with the steak seasoning. Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the pork and cook, turning, until browned all over, 5 to 6 minutes. Brush with the maple syrup. Transfer the skillet to the oven and roast until a thermometer inserted into the center registers 140˚ to 145˚, about 5 minutes. Transfer the pork to a cutting board and let rest at least 10 minutes. Add 1 to 2 tablespoons water to the skillet to thin out the pan juices. Reserve the pan juices for serving.

2. Meanwhile, put the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, then remove from the heat and set aside, covered, 10 minutes. Drain, then run under cold water to cool. Peel and chop the hard-boiled eggs.

3. Make the dressing: Whisk the mustard, vinegar and 1 tablespoon water in a small bowl. Whisk in the remaining 3 tablespoons olive oil in a thin stream until smooth. Season with salt and pepper.

4. Divide the lettuce among plates or shallow bowls. Thinly slice the pork and add to the plates; drizzle with the pan juices. Top the salads with the hard-boiled eggs, avocado, cherry tomatoes and blue cheese and drizzle with the dressing.

Per serving: Calories 510; Fat 33 g (Saturated 8 g); Cholesterol 269 mg; Sodium 1,463 mg; Carbohydrate 18 g; Fiber 6 g; Sugars 8 g; Protein 36 g

1. Combine 3 cups hot water, the chicken broth, cut scallion, ginger, garlic, 1 tablespoon sesame oil and the soy sauce in an Instant Pot. Put on and lock the lid, making sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position. When the steam is released, turn off the pot and remove the lid.

2. Meanwhile, put the noodles in a bowl and cover with hot water; stir occasionally until softened, about 15 minutes. Gently separate any clumps, then drain and rinse under cool water. Cut the carrots into thin matchsticks, chop the Canadian bacon and thinly slice the remaining 2 scallions. Drain the tofu and cut into 12 chunks.

3. Set the Instant Pot to sauté on high. Remove the garlic, ginger and scallion from the pot with a slotted spoon; finely chop and return to the pot. Add the noodles, carrots and Canadian bacon; cook, stirring, until the carrots are just tender, about 3 minutes.

Turn off the pot. Stir in the spinach and thinly sliced scallions; season with salt.

4. Divide the soup among bowls and add 3 tofu chunks to each.

Drizzle with the remaining 1 tablespoon sesame oil.

Per serving: Calories 420; Fat 13 g (Saturated 3 g); Cholesterol 20 mg; Sodium 692 mg; Carbohydrate 55 g; Fiber 6 g; Sugars 4 g; Protein 23 g

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Healthy Sides

POMEGRANATE RICE

MINT AND AVOCADO SALAD

Cook 2 teaspoons each minced ginger and garlic in butter in a saucepan, 2 minutes. Add ½ teaspoon each cumin seeds and ground coriander and 2 strips lemon zest; toast 2 minutes. Stir in 1¼ cups basmati rice, 2 cups water and ½ teaspoon kosher salt.

Bring to a boil, then cover and simmer 10 minutes. Uncover and cook 3 more minutes. Fluff with a fork, season with salt and let stand 5 minutes. Toss with ½ cup pomegranate seeds and ¼ cup each chopped mint and pistachios.

Combine ½ teaspoon each dijon mustard, honey, kosher salt and pepper in a large bowl. Add 2 minced pepperoncini, ½ small minced shallot, 3 tablespoons olive oil and 2 tablespoons white wine vinegar. Add 1 diced avocado, 1 cup torn mint and 5 ounces spinach salad mix; toss well. Top with 3 tablespoons salted roasted pepitas.

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Press 12 ounces pizza dough into an 8-by-12-inch rectangle on a floured parchment-lined inverted baking sheet. Rub with 2 tablespoons olive oil, then top with ½ cup shredded cheddar and ½ thinly sliced red onion. Slide the parchment onto a preheated pizza stone or baking sheet in a 475˚ oven; bake until browned, 9 to 11 minutes. Top with sea salt and chopped parsley.

Quarter 2 pounds Japanese eggplants lengthwise and cut into 2-inch pieces; season with salt. In two batches, cook the eggplants in a steamer over medium-high heat, tossing halfway, until softened, 6 minutes. Let cool on paper towels. Whisk 1 tablespoon soy sauce, 2 teaspoons each sesame oil and minced garlic, 1 teaspoon fish sauce, 1 teaspoon gochugaru and 1 teaspoon rice vinegar in a large bowl. Toss the eggplants in the sauce; top with chopped scallions and toasted sesame seeds.

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