Food Network - December 2020

FOOD NETWORK AND KOHL’S make it easy to give gifts from the heart and enjoy heartwarming celebrations together.

Whether you’re gifting a happy-at-homebody, the host with the most, that special someone, or even yourself, visit Kohl’s today to give (and receive) joyfully!

All the products in this booklet are available in Kohl’s stores and at kohls.com.

Giving Help a fellow food lover learn a new cooking skill this holiday season—you can get all the goods at Kohl’s!

RECIPES FROM

FOOD NETWORK KITCHEN

Give your baker friends a few simple tools—and a great beginner recipe.

Food Network 4-Piece Ramekin Set $19.99

Food Network 14-Piece Stainless Steel Hollow-Handle Knife Block Set $129.99

Food Network 2-Piece Prep & Serve Cutting Board Set $29.99

Food Network Macaroon 16-Piece Dinnerware Set $119.99

Food Network Red Awning Kitchen Towels $12.99

Check for special holiday sale prices in Kohl’s stores and at kohls.com/foodnetwork.

Food Network 4-Piece Classic Silver Dinner Knife Set $14.99

MOLASSES BREAD ACTIVE: 50 min l TOTAL: 4 hr 10 min l MAKES: 1 loaf

1

cup water, plus ½ cup lukewarm water (105˚ to 110˚) ⅔ cup yellow cornmeal ½ cup molasses (not blackstrap) 4 tablespoons unsalted butter, plus melted butter for brushing 1 ¼-ounce packet active dry yeast (2¼ teaspoons) 4 to 5 cups all-purpose flour, plus more for kneading ⅓ cup nonfat dry milk 1¼ teaspoons kosher salt Vegetable oil, for brushing

PHOTOS: LEVI BROWN; FOOD STYLING: ROSCOE BETSILL; STYLING: CHRISTINA LANE.

1. Combine 1 cup water, the cornmeal, molasses and butter in a saucepan. Bring to a simmer over medium-high heat, whisking constantly, until the mixture thickens and starts to bubble, about 3 minutes. Transfer to the bowl of a stand mixer and let cool until lukewarm (105˚ to 110˚), stirring occasionally, about 20 minutes.

2. Sprinkle the yeast over the lukewarm water in a small bowl and let stand until foamy, about 5 minutes (see right). Add to the cornmeal mixture along with 1 cup flour and the dry milk; mix with a wooden spoon. Cover with a kitchen towel and set aside in a warm place until the dough increases slightly in volume and is bubbly, about 30 minutes.

3. Mix the dough with the dough hook attachment on medium-low speed, then mix in the salt and remaining 3 to 4 cups flour, ½ cup at a time, scraping down the bowl after each addition, until the dough comes together into a firm, tacky ball.

Increase the speed to medium high; knead the dough with the mixer until it pulls away from the

Red Awning Kitchen Towels $12.99

bowl, about 2 minutes. Turn out onto a lightly floured surface and knead by hand until smooth and pliable, adding more flour as needed, about 5 minutes.

Brush a large bowl with vegetable oil; add the dough, cover with a kitchen towel and set aside in a warm place until doubled in size, 1 hour to 1 hour 30 minutes.

4. Brush a 9-by-5-inch loaf pan with vegetable oil.

Punch down the dough and turn out onto a clean surface. Shape into a smooth 8-by-4-inch loaf, then transfer to the pan. Cover loosely with oiled plastic wrap and set aside in a warm place until the loaf rises above the pan by ½ inch, 30 minutes to 1 hour. Meanwhile, preheat the oven to 375˚.

5. Uncover the pan and transfer to the oven.

Reduce the temperature to 350˚ and bake until the bread is golden and sounds hollow when tapped, 35 to 45 minutes. (Cover loosely with foil if it is browning too quickly.) Brush with melted butter and let rest in the pan, 10 minutes. Turn out onto a rack and let cool before slicing or freezing.

HOW TO BLOOM YEAST Yeast is a living thing but you need to activate it (or “bloom” it) in warm water. The water should be 105˚ to 110˚; if it’s too hot, it will kill the yeast. Sprinkle the yeast over the water and wait about 5 minutes: The mixture should appear bubbly and foamy.

If it doesn’t, start over with a new packet of yeast.

Food Network Waterproof Digital Thermometer $19.99

Food Network Textured Performance Series Nonstick Loaf Pan $12.99

Give crafty types a new cupcake pan, then show them these fun toppers.

Food Network 3-Tier Platter $59.99

Food Network Mega Cooling Rack $14.99

Food Network Macaroon 4-Piece Cereal Bowl Set $29.99

Food Network Multi-Purpose Shears with Sheath $19.99

Check for special holiday sale prices in Kohl’s stores and at kohls.com/foodnetwork.

Food Network 4-Piece Ramekin Set $19.99

POINSETTIA CUPCAKES ACTIVE: 35 min l TOTAL: 1½ hr l MAKES: 12

FOR THE CUPCAKES 1⅓ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 stick unsalted butter, at room temperature 1 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract ½ cup whole milk FOR THE FROSTING 1½ sticks (12 tablespoons) unsalted butter, at room temperature 3 cups confectioners’ sugar Pinch of salt 2 teaspoons pure vanilla extract 2 tablespoons whole milk Marshmallow flowers, for topping (see right) 1. Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper or foil liners. Whisk the flour, baking powder and salt in a medium bowl.

2. Beat the butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat until creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in three batches, alternating with the milk. Beat until just combined.

Food Network Performance Series 12-Cup Nonstick Muffin Pan $19.99

3. Divide the batter among the muffin cups.

Bake until the tops spring back when pressed, 20 to 25 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove the cupcakes to the rack to cool completely.

4. Make the frosting: Beat the butter, confectioners’ sugar and salt in a bowl with a mixer on medium speed until just combined.

Increase the speed to medium high, add the vanilla and beat until creamy, about 3 minutes.

Beat in the milk until fluffy, about 1 minute.

5. Spread the frosting on the cupcakes and top with the marshmallow flowers.

HOW TO MAKE MARSHMALLOW FLOWERS Snip off thin strips from the sides of 24 marshmallows with kitchen shears, working your way around each marshmallow. (You’ll get 5 or 6 strips from each marshmallow.) Snip a thin round from the top and bottom of 6 more marshmallows.

Press the strips cut-side down in red sanding sugar and arrange on the cupcakes to look like petals. Press the rounds cut-side down in gold coarse sugar; add to the center of the petals.

Food Network 3-Tier Platter $59.99

Food Network Mega Cooling Rack $14.99

Food Network Macaroon 16-Piece Dinnerware Set $119.99

will love getting a new cookware set, a thermometer and a great fudge recipe!

Food Network 4-Piece Ramekin Set $19.99

Check for special holiday sale prices in Kohl’s stores and at kohls.com/foodnetwork.

Food Network “Made with Love” Kitchen Towel 2-Pack $12.99

CHOCOLATE FUDGE ACTIVE: 1 hr l TOTAL: 3 hr l MAKES: about 1½ pounds

2

tablespoons unsalted butter, cut into small pieces and softened, plus more for brushing 3 ounces unsweetened chocolate, very finely chopped 1 teaspoon pure vanilla, peppermint or almond extract ⅛ teaspoon kosher salt 1 cup half-and-half 2¼ cups sugar 2 tablespoons light corn syrup Nonpareils, for topping 1. Line a 9-by-5-inch loaf pan with foil, leaving a 2-inch overhang on all sides. Lightly brush the foil with butter.

2. Lightly brush the bowl of a stand mixer or another large metal bowl with butter. Add 2 tablespoons cut-up butter, the chocolate, extract and salt; set the bowl aside.

3. Heat the half-and-half in a medium pot over medium-high heat until hot but not boiling. Stir in the sugar and corn syrup and bring to a boil, stirring constantly and scraping the bottom of the pot with a wooden spoon. Boil, stirring, until the sugar is dissolved, about 3 minutes. Reduce the heat to low; run a pastry brush dipped in warm water along the sides of the pan to dissolve any sugar crystals clinging to the pan. Clip a candy thermometer to the pan. Simmer, undisturbed, until the thermometer registers 234˚ to 238˚, 20 to 30 minutes, watching the temperature closely as cooking times may vary (see right to learn how to test for doneness).

4. Quickly pour the sugar mixture over the chocolate-butter mixture in the bowl (do not scrape the sides or bottom of the saucepan in case any sugar crystals formed). Clean the

Food Network Candy Thermometer $14.99

candy thermometer, then clip it to the bowl. Let the chocolate mixture cool, undisturbed, until it registers 110˚ to 115˚, about 1 hour. (For faster cooling, set the bowl in a larger bowl of cold water.)

5. Brush the paddle attachment or mixer beaters with butter. Beat the mixture on medium speed until just incorporated, about 1 minute. Reduce the mixer speed to low and beat until the fudge just begins to lose its sheen and hold its shape, 5 to 15 minutes.

Do not overmix or the fudge will become hard. Use a buttered rubber spatula to scrape the fudge into the loaf pan and pat into an even layer; smooth the top.

6. Press nonpareils into the fudge. Let sit at room temperature for 1 hour, then score the fudge into small squares with a knife. For the best texture, let sit at least 1 more hour before slicing.

Wrap leftover fudge in plastic wrap and store in an airtight container for up to 1 week at room temperature or up to 2 weeks in the refrigerator.

Bring to room temperature before serving.

HOW TO TEST YOUR CANDY Candy making starts with a combination of sugar and liquid that’s cooked to a specific temperature; the higher the temperature, the harder the candy. Fudge is cooked to the soft-ball stage, which is 234˚ to 238˚; use a candy thermometer for the best results. To test for doneness, drop some of the mixture into cold water to cool it down quickly; when you remove it from the water, you should be able to roll it into a soft ball.

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Food Network Small Oven Mitt $13.99

p re s e n t s

HOLIDAY SHOWCASE Check out these products from the Food Network + Kohl’s line for everyone on your holiday list, including yourself!

Food Network™ 10-pc.

Textured Titanium Nonstick Cookware Set: $179.99

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Shop the full collection at KOHLS.COM/FOODNETWORK

ENJOY RESPONSIBLY. ©2020. DEWAR’S BLENDED SCOTCH WHISKY 40% ALC. BY VOL. IMPORTED BY JOHN DEWAR & SONS COMPANY, CORAL GABLES, FL.

©2020 DISCOVERY, INC.

OUR WORLD IS BIGGER THAN YOU THINK With something for every member of the family, the networks of Discovery cover it all — from lifestyle to food, adventure, true crime and more.

Food Network Magazine

Contents D EC EM B ER 2020

PHOTO: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO.

Find these festive bar cookies on page 124!

DECEMBER 2020

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contents

28 103

Recipe Index To Your Health Editor’s Letter Calendar Great Shot!

6

10 12 16 18 178

Special

Cook ie Holiday Sweets

In the Know

109 Have a Ball! • These Oreo treats

21 Christmas in a Glass • You can

call for just three ingredients.

turn your tree into a cocktail!

110 Cut It Out! • See what some

23 Food News • The movie Elf is now

baking pros can do with a simple cookie cutter.

a cereal—and Buddy would love it.

26 Star Diary • Eddie Jackson tells

117 Cracking Up • Make crackle

us what he eats when he’s shooting Christmas Cookie Challenge.

cookies in four different flavors.

123 A Few of My Favorite Things

28 Stars at Home • Marcus

Try a new holiday cookie based on your dream ingredients.

Samuelsson shows us around his Harlem brownstone.

133 Hack a Yule Log • You only need

34 This Is Sweet • Check out the

cookies and cream for this cake.

totally edible set of Food Network’s newest baking show.

137 Super Cookies! • These mega cookies will be a big hit.

38 Gingerbread Face-Off! • Two Food Network pros get creative with a basic gingerbread kit.

40 What’s Your Holiday Cookie IQ? • Do you know your

6

Section

140 Anatomy of a Perfect Cheesecake • Making this beloved

111

dessert is easier than you think.

Weeknight Cooking

spritzes from your snickerdoodles?

78

44 Feed Your Tree • Food lovers, these ornaments are for you.

145 Weeknight Dinners • Add one of

these meals to your weekly rotation.

47 So Much to Give • Find something

158 Inside the Test Kitchen • Our

for everyone on your list!

experts dish out new cooking tips.

160 Kids’ Meal: Chicken Littles Try a twist on pigs-in-a-blanket.

Holiday Eats 65 Ham It Up • Serve an iconic

162 Let’s Do Brunch! • Whip up a

67 Bake Some Brie • Everyone loves

164 Big Batch Potato Salad • Get

76 Festival of Latkes • Give the

166 Big Batch Minestrone • Upgrade

78 Seven Fishes, One Board • Try

168 Big Batch Lasagna • Serve a

family breakfast on a sheet pan.

holiday feast on a stick.

meat and potatoes in one great dish.

this retro holiday appetizer.

this soup with cheesy toasts for all.

Hanukkah classic some fun toppings.

dinner that will make everyone happy!

the Italian fish tradition in a new form.

86 Cooking School: Holiday Roasts

On the Road

It’s easier than you think to make a stunning lamb, beef or pork roast.

96 Veggies That Shine • Glazed vegetables make a great side.

171 Do You Eat What I Eat? • See

70

how one restaurant honors a Jewish Christmas tradition.

100 Toffee Break • Ina Garten’s

172 New Delis • Some modern Jewish

102 The Nightcap Before Christmas • Say cheers with

176 Holly Jolly Tamales • It’s just not

delicious candy is a perfect gift.

delis are redefining the classics.

Christmas without tamales!

the stars’ holiday cocktails.

Contest 180 Who’s Counting? • Guess how

Recipe by Khalil Hymore

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much Hanukkah gelt is in the jar and you could win $500!

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DECEMBER 2020

THE JOY IS IN THE GIVING

MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.

Recipe Index DRINKS 21

104

104

104

104

Christmas Tree Sours

Bourbon Negroni

Holiday Mule

Champagne Ginger Cocktail

Pomegranate Sunrise Mocktail

104

106

106

106 All the products in this booklet are available in Kohl’s stores and at kohls.com.

Blood Orange Amaretto Sour

Spiced Bourbon with Red Wine

Grapefruit Bourbon Fizz

Cranberry Bourbon Cocktail

Find more holiday recipes in the booklet under our cover!

APPETIZERS 68

70

Baked Brie Bread Bowl with Onion Jam

80

72

Baked Brie with Dried Apricots and Pistachios

80

Sardines with Parsley Oil

Baked Brie with Pepita Granola

80

Whitefish Tea Sandwiches

80

Anchovy-Wrapped Olives

Mussels with Aïoli

80

Fried Calamari

80

Octopus Salad

160

Chicken-Apple Pigs-in-a-Blanket

MEAT AND POULTRY 89

150

152

Beef Wellington with Mixed Mushrooms

Tex-Mex Chicken-Fried Steak

Roast Beef–Potato Hash

Lemon-Rosemary Roast Leg of Lamb

Spice-Brined Pork Roast with Orange-Soy Glaze

146

177

148

152

154

Slow-Cooker Roast Pork Sandwiches

Pork Red-Chile Tamales

Cuban Black Bean Bowl with Chicken

Chicken Cordon Bleu Quiche

Turkey–Basmati Rice Salad

162

164

Sheet-Pan Omelet with Sausage and Hash Browns

10

Warm Potato and Kielbasa Salad

FOOD NETWORK MAGAZINE

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86

Potato salad isn’t just for summer!

90

Giving

Help a fellow food lover holiday season—you learn a new cooking skill this can get all the goods at Kohl’s!

RECIPES FROM FOOD NETWORK KITCHEN

contents

SOUP AND PASTA

SEAFOOD

166

146

150

168

Minestrone with Burrata Toasts

Gnocchi with Sausage and Cabbage

Mac and Cheese with Asparagus and Peas

Spinach and Mushroom Lasagna

80

148

Tomato-Braised Shrimp

Shrimp and Potato Salad with Arugula Pesto

SIDES AND VEGETABLES 76

98

98

98

99

99

Latkes Nine Ways

Orange-Miso Glazed Beets

Spicy Honey-Glazed Butternut Squash

Maple-Glazed Parsnips

Sherry-Glazed Brussels Sprouts

Brown Butter–Glazed Green Beans

156

156

157

157

154

Sugar Snap Peas with Parmesan Breadcrumbs

Pierogi with Brown Butter and Dill

Baby Bok Choy with Oyster Sauce

Rosemary Raisin Twist

Avocado Hummus Bowl

100

109

118

118

120

120

White Chocolate Toffee

Oreo Cookie Balls

Cherry-Chocolate Crackles

Peanut Butter Crackles

Chocolate-Orange Crackles

Key Lime Crackles

124

125

126

127 Cover Recipe

128

129

Peppermint Bar Cookies

Toasted Marshmallow Sandwich Cookies

Chocolate-Hazelnut Snowball Cookies

Sprinkle Sugar Cookies

Amaretto Pizzelles with Cherry Jam

Coffee and Milk Thumbprints

130

137

138

139

134

112

Coconut-Oat Cookies

Giant Loaded Oatmeal Cookie

Giant Gingerbread Cookie

Giant Snickerdoodle

Yule Log Icebox Cake

Sugar Cookies with Royal Icing

140

142

142

142

Classic Cheesecake

Cherry-Vanilla Sauce

Malted Ganache

Tropical Fruit Topping

DESSERTS

DECEMBER 2020

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To Your Health Here’s what’s extra good for you in this issue.

BY

KARA ZAUBERMAN

Shrimp and Potato Salad, page 148

We

Turkey– Basmati Rice Salad, page 154

Avocado Hummus Bowl, page 154

Looking Good

SELTZER, OATS AND CLEMENTINES: GETTY IMAGES.

Eating better could help your skin: A new study published by JAMA Dermatology found a link between eating habits and adult acne, and other studies have indicated that fatty foods, dairy and sugary drinks may be to blame.

Get your diet on the right track with one of the healthy meals above.

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contents

Star Search Find your favorite chefs and celebs in this issue.

We asked the stars: What’s the best food gift for the holidays?

“A basket filled with the person’s favorite treats— it’s handmade and thoughtful!”

Ted Allen Chopped pg. 103

Kardea Brown Delicious Miss Brown pgs. 62, 102, 178

Kristin Chenoweth Candy Land pg. 34

Nancy Fuller Holiday Baking Championship pg. 178

Alex Guarnaschelli Ina Garten Barefoot Contessa: Supermarket Stakeout; Chopped; The Kitchen; Cook Like a Pro Fix Me a Plate pg. 100 (on foodnetwork.com) pg. 62

“I always give away jars of my barbecue sauce.”

“I give out my grandma’s cookies. They are kind of like gingersnaps but thicker, with a lot of sugar and a lot of spices.”

Carla Hall Holiday Baking Championship pgs. 62, 103

Robert Irvine Restaurant: Impossible pg. 62

Aarti Sequeira Guy’s Grocery Games pg. 62

Michael Symon Symon’s Dinners Cooking Out; Burgers, Brew & ’Que and Iron Chef America (both on Cooking Channel) pg. 62

Katie Lee Eddie Jackson The Kitchen; Christmas Cookie What Would Katie Eat? Challenge; (on foodnetwork.com) Yum and Yummer pg. 178 (on Cooking Channel) pgs. 26, 62, 178

Jet Tila Iron Chef America (on Cooking Channel); Ready Jet Cook (on Food Network Kitchen app) pg. 62

Buddy Valastro Buddy vs. Christmas pg. 178

Guy Fieri has made it his mission during the pandemic to help save restaurants. So when many across the country had to close earlier this year, he wanted to know how chefs and their employees were dealing. His new documentary Restaurant Hustle follows fellow Food Network stars Marcus Samuelsson (right), Antonia Lofaso, Christian Petroni and Maneet Chauhan as they try to save their businesses—and help their communities.

Find out what happens on December 27 at 9 p.m. ET.

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DECEMBER 2020

Jeff Mauro The Kitchen pg. 62

Marcus Samuelsson Chopped; Restaurant Hustle pgs. 28, 102

Molly Yeh Girl Meets Farm pgs. 103, 175

Geoffrey Zakarian Chopped; The Kitchen; Iron Chef America (on Cooking Channel) pg. 178

misses’ . pet ite . wome n’s . t a l l JJ IL L .COM

y 18-year-old nephew walked up to me at a family cookout a while back and asked where we’d be for Christmas. I wanted to hug him, not for his suggestion that we all get together—although that was sweet.

I wanted to hug him because it was September 27, and his ability to think that far ahead was the most hopeful thing I’d heard in months. Most of us haven’t been able to plan for the next day in 2020, let alone figure out Christmas three months in advance.

On September 27, I didn’t even know where we’d be living in December, so I brushed off the question and changed the subject.

But the crazy thing is, I actually had been thinking about Christmas— along with everyone else at this magazine. We edit and photograph our holiday issues in the summer, and as I write this and get ready to send the issue off to the printer, I honestly don’t know how we’ll all feel when it arrives. I’m not sure who our next president will be, or how the pandemic will play out, or if families will fly to see each other this year.

I’m not even totally sure if “Happy Baking!”—the big line we put on the cover—will sound too…happy.

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I keep thinking back to an issue we published earlier this year, right before Covid-19 struck, with a line on the cover that said “Make a Sheet Cake and Everything Will Be Fine.” The timing was terrible: I mean, a sheet cake is great, but it wasn’t going to make everything OK—and it sounded out of touch when the issue came out a month later. So we thought long and hard about what to put on the cover of this issue, and we kept coming back to the things that bring us joy: familiar faces, fun recipes, festive cocktails and…cookies. So many cookies.

Giant cookies, tiny cookies, crackle cookies, cookies that look like Mrs. Claus. We decided that we are making cookies this year, no matter what. And we’re making Yule logs, too, and holiday roasts and over-the-top latkes. All of it.

The holidays aren’t canceled. We’re just going to have to do them the way the Whos down in Whoville did: Let go of the things we can’t have this year and appreciate the people, and the food, around us. If we do that, then

Maile Carpenter Editor in Chief @maile__fnmag

BORDER PHOTO: JOHNNY MILLER. CARPENTER PORTRAIT: TRAVIS HUGGETT.

editor’s letter

calendar

December mon

TUE

WED

2

1

THU

FRI

3

Start off the month on a good note—it’s Giving Tuesday! Go to givingtuesday.org to see how you can give back to your community.

6

The 21st Amendment ending Prohibition went into effect on this day in 1933. Check out the stars’ favorite drinks on page 102.

8

Make a quick side for Sunday supper: cacio e pepe potatoes.

Boil baby potatoes, drain and toss with butter, parmesan, salt and pepper.

13

9

10

Waffle Wednesday!

Try a mini version of chicken and

Celebrate the first night of Hanukkah with Molly Yeh’s

Ten days until Christmas: Break out your cookie cutters! Cut out pie dough, fry in 350˚ oil then dust with confectioners’ sugar.

Kwanzaa begins today—and the first day is all about unity. Hold a real (or virtual!) potluck to honor the occasion.

30

BY l

DECEMBER 2020

31 Welcome the new year with a drink that pops like fireworks: Rim your champagne glasses with Pop Rocks!

add beans— that’s forbidden in proper Texas chili!

FOOD NETWORK MAGAZINE

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It’s the last day of Hanukkah: Fry some dough!

Cook small pieces of refrigerated biscuit dough in vegetable oil;

Dress up

18

Whip up some easy sweet gifts this weekend: Dip marshmallows in melted chocolate, then in crushed peppermint candy. Let set; wrap in bags.

18

14 It’s a snow day somewhere!

SAT

CORY FERNANDEZ

PRESENT, FRIED BISCUIT DOUGH AND KWANZAA CANDLES: GETTY IMAGES. PARMESAN POTATOES, CHICKEN AND WAFFLES, CUPCAKE AND ROYAL ICING COOKIE: RYAN DAUSCH. COCONUT BALLS: JOHNNY MILLER. PEPPERMINT MARSHMALLOWS AND CANDY CANES: JAMES WOJCIK. COOKIE PIE DOUGH: KARL JUENGEL. PANCAKES: LEVI BROWN. TEXAS CHILI: CON POULOS. CHAMPAGNE: BEN GOLDSTEIN.

SUN

holiday spirit is baked at 350°.

in the know Christmas in a Glass Here’s a reason to get a real Christmas tree: You can make a cocktail out of it! The new book How to Eat Your Christmas Tree includes dozens of recipes for cooking with the needles from firs, spruces and pines. Author Julia Georgallis suggests using them for curing fish, infusing ice cream, brewing tea and making a cordial for these Christmas Tree Sours. Just be sure to triple-check your tree type: Certain varieties like cedars and cypresses aren’t edible.

—Francesca Cocchi

RECIPE EXCERPTED WITH PERMISSION FROM HOW TO EAT YOUR CHRISTMAS TREE BY JULIA GEORGALLIS, PUBLISHED BY HARDIE GRANT BOOKS. COCKTAIL PHOTO: RALPH SMITH; FOOD STYLING: TYNA HOANG; PROP STYLING: STEPHANIE YEH.

CHRISTMAS TREE SOURS

Make the cordial: Bring 4 cups water, 1½ cups superfine sugar, the zest of 2 lemons, the juice of 5 lemons and 7 ounces spruce or fir needles to a boil.

Reduce the heat to low and simmer 2 hours. Strain through a fine-mesh sieve, repeating to remove all the needles; let cool. Make the drinks: Combine ⅓ cup each sparkling water and bourbon, 3 tablespoons of the cordial, the juice of 2 limes and 3 dashes bitters in a shaker with ice. Shake, then strain into 2 ice-filled glasses and garnish with spruce or fir sprigs. Refrigerate the remaining cordial for up to 2 weeks.

Find more fun recipes in How to Eat Your Christmas Tree ($16; Hardie Grant).

DECEMBER 2020

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THE

SOOTHING, HONEY-LIC OUS, NIGHTTIME, SNIFFLING, SNEEZING, COUGHING, ACHING, STUFFY HEAD, FEVER,

BEST SLEEP WITH A COLD, MEDICINE.

Use as directed. © Procter & Gamble, Inc. 2020

BY

AUDREY MORGAN

Boba is booming.

The Taiwanese milk and tea drink made with tapioca pearls has been a hit on Grubhub: Boba orders spiked 168 percent in the first half of the year. And big brands are joining the craze, too.

Dunkin’ tested coffee and tea with the pearls this summer, and Del Taco added them to soda.

Plus, the drink is a now an emoji.

An iconic Christmas movie is getting cereal-ized.

Son of a nutcracker—Buddy the Elf has his own cereal! Fans of the 2003 holiday movie know that syrup is one of Buddy’s four main food groups, so General Mills made sure to add plenty of syrup flavor to the limited-edition puffs.

indicating that our bodies can adjust to overindulgence from time to time.

SOURCE: UNIVERSITY OF BATH

DECEMBER 2020

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in the know This has been a big year for chocolate chip cookie lovers!

pyramid-shaped version that melts more evenly than other chips. Find it at dandelionchocolate.com.

City bakery Levain now sells fully baked versions of its giant doughy cookies in the freezer aisle.

Raw cookie dough fans have a new option: Pillsbury modified its recipe to include heat-treated flour and pasteurized eggs so it’s safe to eat right from the package.

e

Takeout cocktails might stick around.

Raise your plastic cup: More than 30 states have allowed bars and restaurants to sell alcohol to go during the pandemic, and in June, Iowa became the first state to pass a bill that will permanently permit takeout drinks. Ohio followed in October, and Nellie’s Limited Edition Eggnog The company is turning its free-range eggs into a holiday drink! $4.50

Duncan Hines Swiss Miss Creamy Hot Cocoa Frosting This frosting tastes just like hot chocolate. $1.50

Soda isn’t a bad word anymore.

With sales of the sugary drink falling flat, companies have started rethinking the meaning of soda. Poppi recently launched a prebiotic soda made with apple cider vinegar, Health-Ade has a kombucha and fruit-juice soda called cans in flavors like strawberry basil and lemon verbena.

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Hershey’s Sugar Cookie Kisses These white creme morsels include real pieces of sugar cookie. $3.50

COOKIE, TREE AND COCKTAIL: GETTY IMAGES.

When the pandemic shut down bars in Ireland, Guinness donated unsold stout to Christmas tree farms…to use as fertilizer! Dark beer contains potassium and calcium, so it’s good for the trees. If you want to give your own tree a pint, go ahead: Cornell University plant pathologist Brian Eshenaur says it’s a good use of stale beer.

in the know

Star Diary

Catch Eddie on Christmas Cookie Challenge, Mondays at 10 p.m. ET.

Eddie Jackson is a fitness buff, but that doesn’t stop him from eating nearly two dozen cookies in a day! . . It’s day two of filming Christmas Cookie Challenge in New Orleans, and I’m up extra early because I need to get in a workout before heading to the set. I try to be creative when I’m on the road, so I often travel with resistance bands and do HIIT-style workouts because

do anything for a good laugh,

.

on shoot days.

restaurants here close

.

I put on

. . We have about the bakers are getting started on their second challenge— the perfect amount of time for me to watch the last half hour of Hanna.

. . Iced Americano in hand, I arrive on set and head to my trailer. My outfit for today immediately catches my eye. I think to myself, what on earth do they have me doing? By now I’m sure production knows I’ll

. .

Time to start filming! I just can’t get over this outfit. I seriously look play. On set I’m greeted with laughs because I’m wearing the clothes quite well! I then learn that I’m not playing Othello but rather a Christmas caroler. It’s perfect for today’s challenge, in which our cookie makers are to take their favorite Christmas carol and put it on a cookie.

. . I nibble on a chicken Caesar salad. I don’t

. . The bakers are done and it’s time to judge, but I’m . . I FaceTime my mini me before he goes to sleep. We only talk for a few minutes because he’s tired, but that’s all I need. I miss him so

. . And that’s a wrap!

We had some very impressive bakers in the kitchen today.

It was so hard picking the winner, but one person’s cookie blew me and my cohost Ree Drummond away. Now I just want to get back to the

. . Wow! That sandwich hit the spot. I finish my night with a glass of Blanton’s bourbon. . . Time again tomorrow.

What Gets Eddie Through the Day

set without these!” Live 650BTNC Wireless Headphones, $200; jbl.com

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Aquaphor lip balm “I’m addicted to this stuff, period.” Lip Repair Stick, $4; walmart.com

DECEMBER 2020

Ankle socks, $12; bombas.com

Café Bustelo espresso coffee “This coffee is the pick-me-up I need every time.” $5; cafebustelo.com

BANANA: RALPH SMITH. SALAD, RESISTANCE BAND, MUFFULETTA, ICED AMERICANO, ESPRESSO AND BOURBON: GETTY IMAGES.

. . Workout complete!

Now it’s time to get my caffeine

C A R E S A N D

H E R E .

H E R E .

M O R E C L E A N I N G R E D I E N T S T O D AY. MORE RECYCL ABLE PACKAGES TOMORROW. You care about a clean future. And so do we.

Proven nutrition is at the heart of what we do. But it’s not all we do.

See our commitment to cleaner ingredients and a greener planet at PURINA.COM/CARES.

in the know

Maya and Marcus decorated the living room fireplace (one of three in the house) with gifts that Maya’s family sent from Ethiopia. The walls in the dining room (right) show off some of the family’s art collection, which includes works by Black artists such as Sanford Biggers and Lorna Simpson.

PORTRAIT AND INTERIORS: ALISON GOOTEE.

Living and dining rooms

Marcus Samuelsson The chef and restaurateur shows us his 1890s New York City brownstone.

BY

ERICA FINAMORE

arcus Samuelsson’s journey to his dream home started 20 years ago. The Chopped judge was invited to activist and poet Maya Angelou’s Harlem brownstone and fell in love with the neighborhood. “She said, ‘Boy, you better come up here and open a restaurant,’ and that was the moment I knew I had to live in Harlem,” he says. In 2010 the chef and his wife Maya opened Red Rooster Harlem,

and in 2013 they bought this 1890s brownstone— which they now share with son Zion, 4. Everything about the space reflects the couple’s roots—he was born in Ethiopia and grew up in Sweden, and she’s Ethiopian—and their love of intense color and pattern. “The heart and soul of this place really comes from three homes: Ethiopia, Sweden and Harlem,” Marcus says. Turn the page to see more.

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in the know

Kitchen When the couple moved in, Marcus upgraded the appliances by installing a Wolf stove and Sub-Zero refrigerator. He handles breakfast; for dinner Maya often takes over, making favorite Ethiopian dishes. She’ll stop at a butcher or fish shop and spend hours in the kitchen cooking. “She’s very particular—that’s why her food tastes so good,” Marcus says.

. .

—

Entry The sculptural front doors are original to the building. In fact, many of the brownstone’s century-old features had been kept up by previous owners, including basketball legend Kareem Abdul-Jabbar. You can often spot Zion running around this area. “This is really Zion’s house—Maya and I just happen to live here,” Marcus jokes.

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in the know

Get the Look

Pick up some of Marcus’s finds for your own home.

Many of the pieces in the house, including the midcentury-modern dining table, were flea market finds.

This Tate Walnut Extendable Dining Table is a close match to the couple’s. $1,199; crateandbarrel.com

The dining room fireplace is a showstopper, and to emphasize it, Marcus and Maya added a dramatic mirror like this Tayla Mirror. $249; luluandgeorgia.com

The couple brightened up the living room with a vintage rug similar to this Rugsville Vintage Patchwork Overdyed Wool Rug. $817; houzz.com

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Marcus and Maya keep raffia baskets similar to this Leonora Box all over the house for decoration—and easy storage. $98; kazigoods.com

Zion loves fruit juice, so a serious tool like this Cilio Citrus Juice Press comes in handy. $180; bedbathandbeyond.com

The first trash bag

fig. 1

Happiness

Certain trademarks used under license from the Procter & Gamble Company or its affiliates.

Time

The Happiest Trash Bag With bright colors and scents, plus dual-layer strength, it’s sure to put your trash in a better mood.

in the know

THIS IS Food Network’s newest baking competition, Candy Land, is a real-life version of the game— and the set is totally edible!

f

ood Network takes its competitions seriously, but the newest baking show, Candy Land, is all fun and games: The network teamed up with Hasbro, the company that makes Candy Land, to create life-size edible replicas of the board game’s iconic lands including Gumdrop Mountains, Peppermint Forest and Lollipop Woods.

Competitors create cakes inspired by each spot—and they pull their ingredients directly from the set! Filming a show like this was a dream come true, says host Kristin Chenoweth, but it also came with challenges: An actual chocolate river flowed through Chocolate Mountain, “and I may or may not have stepped in it... in Manolo Blahnik heels,” she says.

Here’s how the show came together.

—Jessica Dodell-Feder

Host Kristin Chenoweth

seeing is believing The competitors “freaked out” when they walked onto the set, says Kristin of the 20 sugar and cake artists on the show.

“Seeing it for the first time, one of the competitors started crying, then laughing.

She couldn’t believe it.”

sugar rush

The initial candy order for the show included more than 150 types of sweets, weighing more than 650 pounds!

In the mix: giant lollipops, gumdrops, sprinkles, peppermints, caramels, gumballs and blocks of chocolate.

snack break Kristin admits that she spent many of her breaks nibbling on the treats that covered the set. “Instead of eating lunch, I would find myself reaching for the trees from Lollipop Woods— which were cotton candy!—and then I’d be bouncing off the walls.

Going to sleep at night was hard because I was eating so much sugar,” she says.

Catch Candy Land on Sundays at 9 p.m. ET.

Thinking big Many of the larger structures were sculpted from rice cereal treats, plus modeling chocolate, fondant and buttercream.

Melted chocolate held everything together.

baked fresh The set contained so many treats that a dedicated culinary team baked fresh cookies and made homemade marshmallows for every episode. You can see their handiwork on the gingerbread house near Chocolate Mountain.

DECEMBER 2020

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PRESENTED BY:

HOLIDAY FUN IS IN THE BAG! MAKING MERRY STARTS WITH Nothing sweetens the holiday season like everyone’s favorite candy. Whether you’re whipping up a delectable dessert, decking your halls with seasonal décor, or creating the perfect gift with a personal touch, with M&M’S®, happy holidays are in the bag!

MAKE

The Perfect Presentation Set a snowy scene by serving M&M’S® Peppermint Pastry Cups on a silver tray sprinkled with confectioners’ sugar, or place pastries on a tiered tea stand decorated with sprigs of mint and topped with a bow. When taking to a celebration, transport treats in a cupcake caddy.

BAKE

M&M’S® Peppermint Pastry Cups With a puff pastry shell, these festive treats are filled with peppermint whipped cream and M&M’S® Holiday Milk Chocolate Candies for an easy two-bite dessert.

Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 12 | Calories: 160 per

INGREDIENTS 1 frozen puff pastry sheet (10-inch square), thawed 3 4 / cup heavy cream 2 tbsp brown sugar 1 tsp peppermint extract 1 oz dark chocolate, melted 2 pkg (1.5 oz each) M&M’S® Holiday Milk Chocolate Candies

DECORATE

ribbon. They’re perfect as teacher gifts and stocking stuffers, and make thoughtful hostess gifts.

UNWRAP MORE HOLIDAY INSPIRATION AT MMS.COM

© 2020 MARS OR AFFILIATES

DIRECTIONS 1 Preheat oven to 425˚. On lightly floured work surface, roll out puff pastry into 10 x 12-inch rectangle. Cut into twelve 3-inch squares, reserving any remaining pastry for another use. 2 Fit and press each pastry square into mini muffin cup; prick all over with fork. Bake for 12–15 minutes or until puffed and golden brown. Let cool completely. Press down pastry centers to create a cup for the filling. 3 Using an electric mixer, whip cream until stiff peaks form; beat in brown sugar and peppermint extract. Transfer to pastry bag fitted with star tip. 4 Pipe cream into each pastry cup.

Drizzle with melted chocolate and top with M&M’S® Holiday Milk Chocolate Candies.

© 2020 Mars or Affiliates

©

Holidays are better with

# betterwithmms

and

in the know

We gave two winners of Food Network’s gingerbread competitions the same gingerbread house kit and one rule: Use only what’s in the box!

BY

This wreath is made from gumdrops!

KARA ZAUBERMAN

GUMDROP COTTAGE JOSE BARAJAS This colorful house designed

by California-based custom cake maker Jose Barajas is along the roofline, then rolled out To give the gingerbread door extra a Dremel tool. “The secret to not breaking the gingerbread is to take your time,” he says. “Patience will always be your best friend.”

CROCHETED CABIN MEGHAN MORRIS Unlike her typical

Meghan Morris opted for a simpler look with this sweater-inspired house. “I’m into crocheting and embroidery, so my idea was to make the house look like it was embroidered,” she says. She enlarged images of needlepoint as a guide, then cut a tiny hole in the kit’s icing bag to pipe the icing.

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GINGERBREAD PHOTOS, TOP: JOSE BARAJAS; BOTTOM: MEGHAN MORRIS.

Up on the rooftop: a rainbow of candies!

Farmer-Owned.

They’re more than just words on our packaging. Our farmer-owners are everything to us. And being farmer-owned is just the start.

We’re Farmer-Built. Our foundation is strong. Our purpose is clear.

We care for our animals and land as we make dairy products people love.

We’re Farmer-Inspired. Our farmer-owners’ work ethic drives us, and their enduring optimism fuels us.

We’re Farmer-United. As a co-op, we know the power of working together. Sharing. And each of us doing what’s best for all.

Our more than 1,700 farmers don’t just own the company — they make everything we do better.

ll

Meet some of our farmer-owners at www.landolakes.com/our-farmers

© 2020 Land O’Lakes, Inc. LAND O LAKES, the LAND O LAKES logo, and ALL TOGETHER BETTER are trademarks of Land O’Lakes, Inc.

What helps make gingersnaps crunchy?

A. They’re rolled in B. ground nuts.

C.

D. They don’t include a leavening agent.

4

What is the

A. Allspice

WHAT’S YOUR

BY

5

Identify these decorations.

Nonpareils Sanding sugar ⚫ Dragées ⚫ Quins ⚫ ⚫

AUDREY MORGAN

A. Egg whites C. Almond flour

D. Star anise

C.

A. Vanilla

B. Molasses

C. Maple syrup

D.

D.

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HOLIDAY COOKIES AND STAR COOKIE: RYAN DAUSCH. BROWN SUGAR: JEFF HARRIS. GINGERSNAPS, QUINS, DRAGÉES AND NONPAREILS: GETTY IMAGES. SNICKERDOODLE: KANG KIM. SANDING SUGAR: MARKO METZINGER.

Holiday Cookie IQ?

C. Nutmeg

in the know Polvorónes, also known as Mexican wedding . cookies or snowballs, often contain

6 A. Puff pastry C. Pie crust

7

dough

A. Caramel

Identify these Italian cookies.

Ricotta Biscotti ⚫ Pizzelle ⚫ Rainbow ⚫ Pignoli ⚫ Florentine

B. Dried cherries

C. Chocolate chips

D. Pecans

⚫ ⚫

9

for Santa begin?

A. The 1946 movie It’s a Wonderful Life featured Santa eating milk and cookies.

B.

C. It was inspired by a story in the Bible about townspeople leaving treats for St. Nicholas.

A.

D. During Victorian times, families started

PALMIER AND PIZZELLE: RYAN DAUSCH. RAINBOW COOKIE: DAVID MALOSH. PIGNOLI: LEVI BROWN. BISCOTTI, SPRITZ COOKIE, RUGELACH AND PECANS: ANDREW PURCELL. RICOTTA COOKIE: JACLYN BELL/COOKINGCLASSY.COM. FLORENTINE: AIDA MOLLENKAMP. CARAMEL AND ROYAL ICING COOKIE: RALPH SMITH. DRIED CHERRIES: GETTY IMAGES. CHOCOLATE CHIPS: STEVE GIRALT. MILK AND COOKIES: MARKO METZINGER. PEANUT BUTTER BLOSSOM: SHUTTERSTOCK. RED COOKIE: JOHNNY MILLER.

milk and cookies.

These cookies are called . peanut butter

11

A. Kisses

C. Blossoms D. Eyes

D.

E.

12

13

royal icing, then filling in the outline . with thinner icing is called A. Enrobing

B. Pooling

C. Flooding

D. Blending

contains

14

A. Cream cheese B. Buttermilk

F.

D. Yeast

D. Tiffany

DECEMBER 2020

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in the know Match the state to its cookie.

SCORE SHEET

New York

Give yourself one point for each correct answer.

North Dakota

Ohio

New Mexico

1. C These jam-filled almond sandwich cookies are smaller versions of the Austrian linzer torte.

11. A A cookie press, which extrudes a

2. B Molasses gives brown sugar its

12. C Detail icing used for piping

color and soft texture.

borders is thicker; the icing used for flooding is the consistency of thin yogurt.

3. A The sugar helps draw out moisture, making the cookies crisp.

4. B The key spice in these popular, crackly holiday cookies is cinnamon.

5. (One point for each) Nonpareils C; Sanding sugar D; Dragées B; Quins A

6. A These cookies, also known as elephant ears and palm hearts, are made of puff pastry that’s coated in sugar, rolled into a heart shape and sliced.

7. (One point for each) Ricotta D;

soft dough onto a baking sheet, gives these cookies their perfect shape.

13. A Butter and cream cheese give the Hanukkah pastries their tender texture. Rugelach are often filled with brown sugar and apricot preserves.

14. B These cookies call for filling cutouts with crushed-up hard candies, which melt during baking.

15. (One point for each) New York B; North Dakota C; Ohio A; New Mexico D

16. F They get their name because the dough is formed into a log, then chilled until firm and sliced.

Biscotti C; Pizzelle F; Rainbow A; Pignoli B; Florentine E

17. F Keep them away from the kids’

8. D Chopped pecans (or sometimes

table: Rum balls are unbaked, so they contain a slight amount of alcohol.

almonds) give this shortbread a nutty taste and crumbly texture; polvo translates to “dust” in Spanish.

9. D The tradition picked up during

18. T These Eastern European cookies are usually filled with fruit or cream cheese.

the Great Depression, when parents wanted to teach their children about the importance of giving.

19. T To make pinwheels, you roll two

10. C Freda Smith took third place

Elizabeth I enlisted one of her royal gingerbread bakers to make cookies that resembled the people in her court.

in the 1957 Pillsbury Bake-Off for creating these popular cookies.

different doughs into a log, then slice.

20. T In the 16th century, Queen

TRUE OR FALSE? 16

Icebox cookies are unbaked.

T F

17

Rum balls aren’t actually alcoholic.

T F

18

Another name for thumbprint cookies is kolacky.

T F

19

Pinwheels are a variety of slice-andbake cookie.

T F

20

Making gingerbread people is a royal tradition.

T F

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HOW DID YOU DO? 1 TO 11 POINTS

12 TO 21 POINTS

22 TO 31 POINTS

YOU CRUMBLED! So you’re not a star baker—you can still make great holiday treats! Check out the cookie balls on page 109.

HALF-BAKED Not bad, but maybe this is the year to up your cookie game!

Find tips from pro bakers on page 110.

SMART COOKIE! Nice job! You’re clearly ready for something big this year: Check out the giant cookie cakes on page 137.

BUCKEYE: RALPH SMITH. BLACK-AND-WHITE COOKIE: SHUTTERSTOCK. KRUMKAKE AND BIZCOCHITO: GETTY IMAGES.

15

Avocado Cody Foster, $22; food52.com

$6; target.com

Wondershop, $6; target.com

Stick of Butter

three; amazon.com

Wrapped Candy $12; anthropologie.com

Beer Cody Foster, $44; food52.com

Wondershop, $6; target.com

$8; crateandbarrel.com

Wondershop, $6; target.com

Tree

$6; target.com

Frosted Flakes $70;

We found a food ornament for every craving!

Feed r u o y

Hot Cocoa Cup Kurt Adler, $13; amazon.com

Short Stack $15; oldworldchristmas.com

Sprinkles $13; bronners.com

Cascading Candy Apples $56; christopherradko.com

Banana Wondershop, $6; target.com

Rainbow Layer Cake $16; anthropologie.com

Ketchup $13; oldworldchristmas.com

Fit for a Foodie BBQ Truck $63; christopherradko.com

Nachos Cody Foster, $16; christmastraditions.com

Papaya $16; anthropologie.com

bronners.com

Pickle Cody Foster, $22 for two; food52.com

Matzo Ballin’ Cody Foster, $21; alwaysfits.com

Pop-Tart Cody Foster, $13; fun.com

Ranch Dressing $21; alwaysfits.com

Pork & Beans Can Cody Foster, $13; fun.com

Nacho Cheese Chips $18; papersource.com

French Fries $15; oldworldchristmas.com

Jam Cody Foster, $22; food52.com

Cheese Stack $28; shopterrain.com Pepperoni Pizza $30; malynshandmade.com

Cream Puff $15; bronners.com

Corn on the Cob Kurt Adler, $15; amazon.com

Cheeseburger $18; oldworldchristmas.com Bacon Cody Foster, $22; food52.com

Cocktail Shrimp $18; alwaysfits.com

$9; bronners.com

Sweet Potato $12; oldworldchristmas.com

I Scream, You Scream Sundae $53; christopherradko.com

Rainbow Carrots $24; shopterrain.com

Orange Bubble Tea $15; bronners.com

Fresh Guacamole

Rainbow Snow Cone Cody Foster, $20; amazon.com

Everything Bagel Cody Foster, $24; food52.com

Macaron $8; crateandbarrel.com

VERTUO NEXT

O N E TA S T E A N D Y O U ’ L L D I S C O V E R

W H AT C O F F E E I S M E A N T T O B E N E S P R E S S O.C O M

in the know

So Much to

Find something fun (and affordable!) for everyone on your list.

BY

ERICA FINAMORE

DECEMBER 2020

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in the know

$8

$8

Blueberry Scented Popsicle Soap

Bagel Money Coin Pouch

Pink Concha Earrings

For one; candlelitdesserts.com These “frozen treats” are good, clean fun: They’re hand soaps!

threepotatofour.com Bagel lovers can save up for their favorite breakfast with this little keychain.

candyskloset.etsy.com These clay earrings, inspired by Mexican sweet bread rolls, come with either studs or hooks.

$10

$10

$10

Aqua Smoothie Straw Set

Marsh Memos

Nogent Color Paring Knife

Food Network; kohls.com This ombré set of silicone straws will have everyone sipping pretty.

genuinefred.com A home office looks extra cozy with a set of marshmallow push pins and a mug holder.

For one; flotsamandfork.com The colorful wood handles on these knives make fruit and veggie prep more a-peel-ing.

$12

$14

Strawberry Grow Kit

Vida Painted Floral Flask

Kitchen Illustration Fine Art Print

uncommongoods.com This kit contains seeds, soil and a ceramic berry basket so you can grow your own.

artelexia.com Cheers to this chic folk art–style flask.

It’s nice to drink in style!

Andrea George; godlygorgeous.com This 8½" x 11" print would look at home in any kitchen.

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$15

$17

Be My Zest Lemon Earrings

Foaming Sugar Scrub

Blending Egg Beauty Sponges

modcloth.com Pretty beaded citrus-inspired earrings make any outfit look fresh.

sohofeet.com The only thing better than this all-natural scrub? Pairing it with a matching cocktail!

For six; beautybakerie.com These sponges are all they’re cracked up to be—they seamlessly blend makeup.

$18

$19

$20

Winter Mint Joy Jar Candle

Grilled Cheese Art Print

Purple Papaya Mask

illumecandles.com This lemon-, mint- and fir-scented candle comes in a jam jar and burns for 36 hours.

Jenny Chang-Rodriguez; society6.com This 8" x 8" unframed illustration isn’t cheesy at all—it’s just cute!

meliwraps.com Keep loved ones safe and stylish with one of these fun and fruity cotton masks.

$20

$22

$24

Everyday Fun Pint Glass Set

Pom Pom Tea Towel

Leopard Cocktail Picks

talkingoutofturn.com Add beer to these four printed glasses and you’ve got an instant party.

Hali Hali; ecovibestyle.com This cotton cloth is thick enough to sop up any mess—and it looks good doing it.

For four; loveandvictory.com Friends won’t be able to keep their paws off these fierce leopard stirrers.

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in the know

$24

$25

Tempeste Platter

Stackable Ceramic Canisters

Millie Cheese Knives

anthropologie.com The serene blue swirls on this porcelain serving plate are hand-painted.

For three, The Pioneer Woman; walmart.com This cheery floral set looks great on a counter—and it takes up minimal space.

For three; crateandbarrel.com Will this set of knives liven up a cheese board? You’d better brie-lieve it!

Fringed Blue Night Festival Coasters

Sonora Cactus Juicer

Pizza Ring

For four, All Across Africa; dearkeaton.com Handwoven coasters will make any table look special.

Doiy; gretelhome.com This ceramic succulent will help you get all the lime juice you need for margaritas.

yellowowlworkshop.com This 18 karat gold–plated adjustable ring is cute any way you slice it.

$29

$30

$27

$30

Shell Gold and Multicolor Teaspoons

Cook’s Book Kitchen Scale

Assam Brew Teapot

For four; oliverbonas.com These beachy metal teaspoons will class up morning coffee service.

suck.uk.com Stash this on a shelf and it looks like a cookbook; open it up and it’s a handy scale.

Bodum; store.moma.org This 1980s-style pot brews loose tea through a stainless-steel filter.

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DECEMBER 2020

in the know

$30

$34

$35

Black and Neon Napkin Rings

Vero Espresso Glass Set

Red Clay Piglet Tripot

For four; kazigoods.com Artisans in Rwanda hand-weave these sisal and sweetgrass rings.

notneutral.com Elevate morning espresso with a duo of rose-colored faceted glasses.

minna-goods.com Artisans called “Women of the Red Clay” in Oaxaca, Mexico, make this 4"-diameter pot.

$35

$35

Plaza Tray

Mid Century Home Dessert Plates

Addison Tea For One Set

heathceramics.com This ceramic plate looks like pure sunshine—it’s perfect for serving breakfast.

For four; gentsupplyco.com Let them eat cake off porcelain plates emblazoned with midcentury designs.

shop.planningpretty.com This gift is our cup of tea. The ceramic set comes with a teapot, tea cup and saucer.

$40

$40

$42

Bread Tag Earrings

Benzin Wide Vase

Old Bay Salad Bowls

studiocult.co These clever earrings, made of stainless steel, are great for any carb lover.

industrywest.com A layer of titanium gives this glass vase its cool metallic look.

For four; goldenrabbit.com Give these enamelware bowls to a friend who puts Old Bay on everything.

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6 CHRISTMAS WALTZ Put on your dancing shoes! Spend the night with Lacey Chabert starring in Christmas Waltz. This movie may even inspire you to dance away the evening in your living room!

TUNE IN Christmas Waltz Sat., Nov. 28 8pm/7c

book gives an inside look

12 HOLLY JOLLY TUNES Spread holiday cheer with timeless Christmas music and on SiriusXM Channel 70.

to Christmas chocolate advent calendar.

17 CHRISTMAS IN EVERGREEN: BELLS ARE RINGING Watch Christmas in Evergreen: Bells Are Ringing, starring Holly Robinson Peete and Colin Lawrence, and get inspired to pick out a star-worthy Christmas tree!

TUNE IN Christmas in Evergreen: Bells Are Ringing Sat., Dec 5 8pm/7c

8 SET THE SCENE Show your love of Hallmark Channel holiday movies with the authentic product line available at Hallmark.com

9 Post up in front of a

2019 Sauvignon Blanc.

13 DIY DÉCOR

14 HOME SWEET HOME Draw inspiration from Hallmark Channel and get creative making gingerbread houses! For decorating, try hard candies, colored

the garland is filled.

18

15 IF I ONLY HAD CHRISTMAS There’s no place like home with this All New Hallmark Channel Original Movie Premiere starring Candace Cameron Bure.

TUNE IN If I Only Had Christmas Sun., Nov. 29 8pm/7c

19

CHRISTMAS COMES TWICE Get cozy and tune in to this charming premiere starring Tamera Mowry-Housley as a newscaster who still wonders about the guy who “got away.” When the Christmas carnival comes to town, a magical carousel ride gives her a second chance at love.

20 CHRISTMAS CHEERS! Create a DIY hot chocolate bar with fun treats like whipped cream, peppermint sticks and marshmallows.

TUNE IN Christmas Comes Twice Sun., Dec. 13 8pm/7c

HallmarkChannel.com

OPEN HERE

presented by

Countdown to Christmas on Hallmark Channel is one of our favorite holiday traditions. Check out some of their festive new original movies below, along with helpful tips to help you enjoy the holidays all season long!

2

1

CHRISTMAS IN VIENNA Dream about celebrating the holidays in Europe and tune in to Christmas in Vienna.

Sarah Drew stars as Jess, a concert violinist who travels to Vienna and finds her inspiration and a new love.

SEASON’S GREETINGS Holiday card writing is fun and festive when everyone helps. Watch a Hallmark Channel Original Movie while you write and don’t forget letters to Santa, too!

TUNE IN Sat., Nov. 14 8pm/7c

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4

A NASHVILLE CHRISTMAS CAROL Calling all country music lovers! Enjoy this Hallmark Channel Original Movie starring Jessy Schram and Wes Brown alongside country stars Wynonna Judd, Sara Evans, RaeLynn, Kix Brooks and Kimberly Williams-Paisley.

TUNE IN A Nashville Christmas Carol Sat., Nov. 21 8pm/7c

5 A CHRISTMAS TREE GROWS IN COLORADO Relax with this All New Original Movie Premiere starring Rochelle Aytes and Mark Taylor. Erin is planning the town’s Christmas celebration and must win over firefighter Kevin for use of a beautiful spruce tree.

TUNE IN A Christmas Tree Grows In Colorado Tues., Nov. 24 8pm/7c

YOUR FAVORITE HOLIDAY TRADITION RETURNS!

All NEW Premieres

Holiday Movies 24/7 PROGRAMMING GUIDE SAT OCTOBER 24

SUN NOVEMBER 15

SAT NOVEMBER 28





 Christmas Waltz

Jingle Bell Bride 8pm/7c

SUN OCTOBER 25



Chateau Christmas 8pm/7c

SAT OCTOBER 31

 One Royal Holiday

SAT NOVEMBER 21

 A Nashville Christmas Carol 8pm/7c

SUN NOVEMBER 22

 The Christmas House 8pm/7c

8pm/7c

SUN NOVEMBER 1

 On the 12th Date of Christmas 8pm/7c

SAT NOVEMBER 7



Never Kiss a Man in a Christmas Sweater 8pm/7c

SUN NOVEMBER 8

 Christmas with the Darlings 8pm/7c

SAT NOVEMBER 14

 Christmas in Vienna 8pm/7c

A Timeless Christmas 8pm/7c

MON NOVEMBER 23

 Love & Gingerbread 8pm/7c

TUE NOVEMBER 24

 A Christmas Tree Grows in Colorado 8pm/7c

WED NOVEMBER 25



Good Morning Christmas! 8pm/7c

THUR NOVEMBER 26

 Christmas by Starlight 8pm/7c

FRI NOVEMBER 27

 Five Star Christmas

SUN NOVEMBER 29

 If I Only Had Christmas 8pm/7c

SAT DECEMBER 5

 Christmas in Evergreen:

Bells Are Ringing 8pm/7c

SUN DECEMBER 6

 Christmas She Wrote 8pm/7c

SAT DECEMBER 12

 Cross Country

Christmas 8pm/7c

SUN DECEMBER 13

 Christmas Comes Twice 8pm/7c

SAT DECEMBER 19

 A Christmas Carousel 8pm/7c

SUN DECEMBER 20

 Love, Lights, Hanukkah!

8pm/7c

8pm/7c

Scan this code to download the

Hallmark Movie Checklist App for the latest schedule!

8pm/7c

in the know

$45

$48

Flamingo Punch Bowl and Ladle Set

Word Happy Tray

Hand Blown Glasses

8oaklane.com Fill this 9" x 10" ceramic bird with punch and watch people flock to it.

Jamida; gretelhome.com Just guess how this melamine-coated wood tray makes everyone feel!

For four; verveculture.com Each glass is totally unique and is handblown by artisans in Jalisco, Mexico.

$49

farmsteady.com Aspiring bread bakers will get a proofing bowl and handy how-tos with this kit.

Avocado Tie

Hand Painted Pasta Bowls

cufflinks.com This tie is made of 100 percent silk, with a fun pattern that’s ripe for the picking.

For four; westelm.com Fill these up with pasta and make sure there’s #nocarbleftbehind.

Easy Treats Holiday Roasts: Let’s Do This!

Latkes

with all the fixin’s

Is there anything better than

BIRCHWOOD JACQUARD TRAY SET: PHILIP FRIEDMAN.

Baked Brie?

$50

$50

Negroni Sweatshirt

Birchwood Jacquard Tray Set

loveandvictory.com Fans of Team Negroni will be proud to wear this varsity-style top.

pendleton-usa.com These 8" x 10½" and 11" x 14¼" trays show two of Pendleton’s iconic patterns.

Give a subscription to Food Network Magazine— for only $6! Visit shop .thefoodnetworkmag.com and use the coupon code holiday50.

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in the know

$42

My Picnic Pretend Play Basket uncommongoods.com This kit has everything you need to throw a make-believe picnic.

Amuseable Avocado Booties jellycat.com These snuggly shoes have faux-suede soles.

$7

Milk and Cookies Foldover Cards iscream-shop.com Arm your favorite little pen pal with sweet new stationery.

$20

Fridge Lunch Box suck.uk.com Decorate this metal box with 150 colorful vinyl stickers.

$18

Ice Cream Swaddle masekbaby.com Sweet dreams really are made of this.

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This tattoo combo makes a perfect pair.

$10

$10

Lime Slice Pop Grip popsockets.com Give phones a fresh twist with this grip and stand.

$22

Bananas Cosmetic Bag iscream-shop.com With a cute banana print and floating star confetti, this bag will be a hit at sleepovers.

$25

$13 Cherry Blossom Ice Cream Toy

manhattantoy.com This teether comes with a rattle and a clip so it won’t get lost.

Taco Snow Tube

$18

BigMouth Inc.; perpetualkid.com This inflatable tube is the kind of sled everyone will taco ’bout!

French Fries Ponytails liliesandrosesny.com These sparkly acrylic ties are salty and stylish.

nolatawk.com These cotton pj’s are a Big Easy treat.

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in the know

$13

Summer Days Bandana charlottespet.com Channel summer with a bandana that’s all about warm-weather fun.

like a slice of heaven for tired pups. dog treats!

$22

Cat Mug and Bowl Set Wild & Woofy; blueribbongeneralstore.com Here’s a gift for your fave feline—and its owner.

$12

Benny’s Benedict Toy P.L.A.Y.; shopdogandco.com Whoever cooked up the idea for this brunch-themed chew toy is a genius.

$7

Ho-Ho Cookie Dough Balls Bark; target.com

$11

Buddy Mary Toy petplay.com could use a drink.

$39

$24

Cable Knit Candy Cane Sweater

Lemon ID Tag

markandgraham.com Dress your pet in their Christmas best with a cozy personalized sweater.

twotailspetcompany.com Brighten up your main squeeze’s collar. Engraving is included!

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DEVOTED. LOYAL. TRUE. ©2020 Blue Buffalo Co., Ltd.

Like BLUE.

At BLUE, high-quality ingredients aren’t a trend.

They’re our history.

From the start, the first ingredient in BLUE Life Protection Formula has always been high-quality, real meat. That’s why millions of pet parents have trusted BLUE since 2003.

TM

Love them like family. Feed them like family.®

in the know

$7

$8

Craft Giardiniera

Phone Kickstand

mrsmeyers.com

mauroprovisions.com

Lamicall; amazon.com

“This spray smells like Christmas and is so helpful when there is lots of holiday cleanup to do!”

—Aarti Sequeira

$10

“I put it on everything: eggs, pizza, pasta, chicken and, of course, sandwiches.”

—Jeff Mauro

$15

“My wife Gail got this for me for when I’m prepping dinner and want to FaceTime my daughters.”

—Robert Irvine

$15

Raspberry Rose Dark Chocolate Bar

Wing Corkscrew

Ana N.36

compartes.com

rabbitwine.com

laboiteny.com

“I love stuffing stockings with specialty chocolate bars! My go-to is Compartés Chocolatier.”

—Kardea Brown

$18

$20

“This is a unique spice blend that comes in just the right amount for someone to try!”

—Michael Symon

Swiss Paring Set

Stainless Steel Garlic Press

Wooden Biscuit Cutters

Victorinox; amazon.com

Cuisinart; crateandbarrel.com

For one; riley-land.com

“I use this set of paring knives daily.

They are cheap, sharp and very handy.”

—Jet Tila

62

“I like to give people fancy serving spoons or cool gadgets like a wine opener.”

—Eddie Jackson

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“When chefs give affordable tools like this press, we’re sharing from our secret bag of tricks.”

—Alex Guarnaschelli

“Biscuits bring people together, but you need a cutter to make them!

These are so beautiful.”

—Carla Hall

ANA N.36: THOMAS SCHAUER.

$4

Iowa Pine Multi-Surface Cleaner

MAKE

MERRY

LITTLE

FEE

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TIV

PE WI ® S T H S TA R B U C K

E

PP

AT

IN

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OC

HO HA ME

MOMENTS

M R E

Available where groceries are sold.

Starbucks® and the Starbucks logo are registered trademarks of Starbucks Corporation used under license by Nestlé.

PHOTO: RALPH SMITH; FOOD STYLING: TYNA HOANG; PROP STYLING: STEPHANIE YEH.

holiday eats

Ham It Up If the holiday ham tradition is getting old, consider giving it a twist and serving ham and pineapple on a stick instead. Just thread slices of ham and chunks of pineapple on 6-inch skewers—and don’t forget the finishing touch: maraschino cherries!

—Cory Fernandez DECEMBER 2020

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plant-based smokiness

SMOKED APPLE & SAGE SAUSAGES WITH ROASTED VEGETABLES IN A BUTTERY CIDER GLAZE 12.95oz Pkg. Field Roast Smoked Apple & Sage Plant-based Sausages 4 small Fuji or Honeycrisp apples, halved 1 med. red onion, peeled and cut into 8 wedges 1 lb. mini Yukon Gold potatoes, halved

8 cloves garlic, peeled 3 Tbsp. olive oil ½ tsp. sea salt ½ tsp. ground black pepper 1 Tbsp. fresh thyme, tender leaves picked 12 small fresh sage leaves

VISIT fieldroast.com FOR THE FULL RECIPE.

ake Tas e Ha en

ke o e

PHOTOS: RALPH SMITH; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

Start the holidays off right—with a wheel of warm, oozy cheese!

RECIPES BY

MELISSA GAMAN AND JESSICA WIDMER DECEMBER 2020

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holiday eats

Ba ke I t

l w o in a Bread B

BAKED BRIE BREAD BOWL WITH ONION JAM 2

slices thick-cut applewood-smoked bacon, chopped 1 large onion, thinly sliced Kosher salt and freshly ground pepper 5 sprigs thyme, plus leaves for topping 3 cloves garlic, thinly sliced 1 tablespoon red wine vinegar 1 teaspoon packed dark brown sugar 1 tablespoon whole-grain mustard 1 tablespoon chopped fresh parsley 1 7- to 8-ounce wheel brie cheese 1 7- to 8-inch round loaf white or sourdough bread 2 tablespoons extra-virgin olive oil

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ACTIVE: 45 min l TOTAL: 1 hr 15 min l SERVES: 6 to 8

1. Put the bacon in a large nonstick skillet and turn the heat to medium. Cook until the fat renders, about 5 minutes, then add the onion and season with salt and pepper.

Cook, stirring, until the onion softens, about 5 minutes. Add the thyme sprigs and garlic; reduce the heat to medium low. Continue to cook, stirring occasionally, until the onion is browned and broken down, 30 to 35 minutes, adding the vinegar and brown sugar in the last 5 to 10 minutes. If the pan gets too dry, add a splash of water and scrape up any browned bits. Remove from the heat; stir in the mustard and parsley.

2. Meanwhile, preheat the oven to 350˚.

Put the brie in the freezer to firm up, 5 to 10 minutes. Using a serrated knife,

slice off the top one-third of the bread loaf (reserve the top). Hollow out the bread so that the brie will fit inside. Slice the top and insides of the bread; drizzle with the olive oil and season with salt and pepper.

Arrange the sliced bread on one baking sheet and put the bread bowl on the other.

3. Remove the brie from the freezer and trim off the top rind. Fit the brie inside the bread bowl and top with the onion jam, discarding the thyme stems. Transfer both baking sheets to the oven and bake until the bread is toasted and the brie is hot, about 10 minutes for the sliced bread and 15 to 20 minutes for the bread bowl.

Sprinkle the brie with thyme. Serve with the toasted bread.

EVEN MOM WILL SAY, “THIS TASTES LIKE MOM’S.”

IT’S GONNA BE GREAT ™

Nobody makes it better than Mom, except you.

Scan the code for a Brown Gravy recipe that’ll impress the whole family.

i n t P I astry p a r W

BAKED BRIE WITH DRIED APRICOTS AND PISTACHIOS ACTIVE: 25 min l TOTAL: 1 hr 45 min l SERVES: 6 to 8

⅓ ½ 1 1

cup dried apricots, finely chopped cup apple juice tablespoon apple cider vinegar teaspoon packed light or dark brown sugar ¼ teaspoon ground allspice Kosher salt and freshly ground pepper ¼ cup roasted salted pistachios, chopped 1 round refrigerated pie dough (half of a 14-ounce package) 1 7- to 8-ounce wheel brie cheese 1 large egg, lightly beaten Sliced apples and/or pears, for serving

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1. Combine the dried apricots, apple juice, vinegar, brown sugar, allspice, a pinch of salt and a few grinds of pepper in a small saucepan and bring to a simmer over medium heat. Cook until the apricots are plump and all the liquid has been absorbed, about 8 minutes. Remove from the heat and let cool; stir in the pistachios.

2. Line a baking sheet with parchment paper.

Unroll the pie dough on a clean surface; gently roll out the outer 2 inches of the dough to make the edges slightly thinner. Put the brie in the center of the dough and top with the fruit-and-nut mixture. Trim about

1 inch off the edge of the dough, all the way around. Brush the edge with some of the beaten egg. Pull the dough up and over the cheese to meet in the middle, folding and pleating as needed; pinch the dough at the top to seal. Transfer the wrapped cheese to the baking sheet and brush with the remaining beaten egg. Freeze until firm, about 30 minutes.

3. Preheat the oven to 375˚. Transfer the baking sheet to the oven and bake until the cheese is golden brown, 35 to 40 minutes.

Let cool at least 20 minutes. Slice into wedges and serve with apple and/or pear slices.

hummus

n u T F o pping a d d A

BAKED BRIE WITH PEPITA GRANOLA 2 2 ¼ 1

teaspoons coconut oil teaspoons agave syrup cup plus 1 tablespoon red pepper jelly teaspoon finely grated lime zest, plus 1 tablespoon lime juice ¼ teaspoon cayenne pepper Kosher salt ¼ cup pepitas ¼ cup sunflower seeds Cooking spray 1 7- to 8-ounce wheel brie cheese 1 tablespoon chopped fresh cilantro Plantain chips, for serving

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

1. Preheat the oven to 350˚. Combine the coconut oil, agave, 1 tablespoon red pepper jelly, the lime juice, cayenne and a pinch of salt in a small saucepan over medium heat.

Cook, stirring, until melted and combined, 1 to 2 minutes.

2. Combine the pepitas and sunflower seeds in a medium bowl; pour the coconut oil mixture over the seeds. Stir to combine.

Line a baking sheet with parchment paper, then coat with cooking spray. Spread the seeds on the baking sheet and bake,

stirring halfway through, until golden brown, about 10 minutes. Remove from the oven, sprinkle with the lime zest and toss to combine. Let cool, then break into smaller pieces.

3. Meanwhile, put the brie on a separate baking sheet and bake until hot and melted in the center, 7 to 10 minutes.

Transfer to a serving dish; top with the remaining ¼ cup red pepper jelly, the pepita granola and chopped cilantro.

Serve with plantain chips.

ECZEMA: UNDER CONTROL. SO ROLL UP THOSE SLEEVES. DUPIXENT is a breakthrough in the treatment of uncontrolled moderate-to-severe eczema (atopic dermatitis).

Approved for ages 6 years and up.

RACHEL, REAL PATIENT. Individual results may vary.

DUPIXENT helps restore the look and feel of skin. And it’s not a cream or steroid. It’s a biologic that continuously treats eczema over time–even between flare-ups. See and feel a significant difference with:

Clearer skin

•

Fast itch relief

• In clinical trials at 16 weeks, 37% of adults and 24% of teens (ages 12-17) saw clear or almost clear skin vs 9% and 2% not on DUPIXENT. • And 38% of adults and 37% of teens (ages 12-17) had significantly less itch vs 11% and 5% not on DUPIXENT.

TALK TO YOUR ECZEMA SPECIALIST AND VISIT DUPIXENT.COM OR CALL 1-844-DUPIXENT (1-844-387-4936) INDICATION

pregnancy to collect information about the health of you and your baby. Your healthcare provider can enroll you or you may enroll yourself.

To get more information about the registry call 1-877-311-8972 or go to https://mothertobaby.org/ongoingstudy/dupixent/; are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk.

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. It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under Tell your healthcare provider 6 years of age. about all the medicines you take, IMPORTANT SAFETY INFORMATION including prescription and overthe-counter medicines, vitamins and Do not use if you are allergic to herbal supplements. dupilumab or to any of the ingredients Especially tell your healthcare provider in DUPIXENT®.

Before using DUPIXENT, tell your if you are taking oral, topical or inhaled healthcare provider about all your corticosteroid medicines or if you have medical conditions, including if you: atopic dermatitis and asthma and use have eye problems; have a parasitic an asthma medicine. Do not change (helminth) infection; are scheduled to or stop your corticosteroid medicine receive any vaccinations. You should or other asthma medicine without not receive a “live vaccine” if you are talking to your healthcare provider. treated with DUPIXENT; are pregnant This may cause other symptoms that or plan to become pregnant. It is were controlled by the corticosteroid not known whether DUPIXENT will medicine or other asthma medicine harm your unborn baby. There is to come back. a pregnancy exposure registry for DUPIXENT can cause serious side women who take DUPIXENT during 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 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.

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

YOU MAY BE ELIGIBLE FOR COPAY ASSISTANCE*

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.

© 2020 Sanofi and Regeneron Pharmaceuticals, Inc. All Rights Reserved. DUP.20.05.0084

*Limitations apply. Visit DUPIXENT.com for full program terms.

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. 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 / ©2020 Regeneron Pharmaceuticals, Inc. / sanofi-aventis U.S. LLC. All rights reserved.

Issue Date: June 2020

DUP.20.06.0310

holiday eats

Festival of

LATKES Have some fun with Hanukkah latkes this year: Add toppings!

HOW TO MAKE LATKES

1. Peel 2 large russet potatoes; grate the potatoes and 1 small onion on the large holes of a box grater.

Transfer to a large colander set over a bowl. Season with 1 teaspoon salt and ½ teaspoon pepper. Using your hands, firmly squeeze the mixture to remove as much liquid as possible. Blot dry with paper towels.

2. In a large bowl, stir together the grated potato mixture, 1 beaten egg and ⅓ cup matzo meal or flour; stir until combined. Form into tightly packed 2-inch pancakes and place on a paper towel–lined baking sheet.

3. Heat ¼ inch rendered chicken fat or vegetable oil in a large nonstick skillet over medium heat until shimmering. Working in batches, fry the latkes until golden brown and crisp, 3 to 4 minutes per side.

Remove to a rack set on a baking sheet and sprinkle with salt. Keep warm in a 250˚ oven.

SPICY RICOTTA

Heat honey with a pinch of red pepper flakes. Top the latkes with a spoonful of ricotta and drizzle with the spicy honey.

FENNEL-APPLE

Toss thinly sliced fennel and julienned apple with lemon juice and olive oil; season with salt and pepper.

Pile on the latkes and top with fennel fronds.

RECIPES BY

76

STEVE JACKSON

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GIARDINIERA

Pile chopped drained giardiniera on the latkes and top with small slices of beef salami.

PASTRAMI Top the latkes with a small slice of pastrami, warmed sauerkraut and a dot of spicy brown mustard.

HUMMUS-OLIVE

GRAVLAX AND CRÈME FRAÎCHE

Spread hummus on the latkes.

Top with chopped pitted kalamata olives and chopped parsley. Sprinkle with paprika and drizzle with olive oil.

Top the latkes with a slice of gravlax, crème fraîche, beet horseradish and thinly sliced scallions.

CUCUMBER-YOGURT

PHOTO: RALPH SMITH; FOOD STYLING: MICAH MORTON.

Mix plain yogurt with a squeeze of lemon juice and a pinch of salt.

Spoon onto the latkes. Top with za’atar, chopped cilantro and thinly sliced Persian cucumber.

EGG SALAD

NACHO

Spoon egg salad onto the latkes, then top with chopped chives, dill and salmon roe.

Top the latkes with warmed refried beans, shredded cheddar, sliced pickled jalapeños, sour cream and thinly sliced scallions.

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e en Turn the traditional Italian Christmas Eve feast into a platter of appetizers.

ne

-

d

PHOTOS: RALPH SMITH; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

holiday eats

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Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add 1 smashed garlic clove and cook 30 seconds. Add ¾ pound cooked octopus tentacles (sliced ½ inch thick) and cook, stirring occasionally, until heated through, about 3 minutes. Remove from the heat and stir in 2 teaspoons chopped oregano and ½ teaspoon each kosher salt and pepper. Transfer to a large bowl and toss with 1 thinly sliced carrot, 1 thinly sliced celery stalk, 1 diced red bell pepper, 1 minced small shallot and 2 tablespoons lemon juice.

Lay 12 anchovy fillets on a paper towel and gently pat dry. Wrap each anchovy around a garlic-stuffed green olive, then skewer with a toothpick or cocktail pick.

Stir ½ cup prepared aïoli or garlic mayonnaise and 2 teaspoons lemon zest in a small bowl.

Bring 2 cups dry white wine to a simmer in a large pot over medium-high heat. Add 24 mussels, cover and reduce the heat to medium low; cook until the mussels open, about 4 minutes (discard any unopened mussels). Transfer the mussels to a bowl with a slotted spoon. Let cool, then cover and chill. Serve the mussels in the shells; top with the aïoli and chopped chives.

0˚. Whisk 2 cups flour with 1 teaspoon each kosher salt and pepper.

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RECIPES BY

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KHALIL HYMORE

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P R E S E NT E D BY V E LV E E TA

stovetop garlicky kale mac + cheese Change up pasta night with this easy twist on classic mac and cheese. Everything—including the kale, macaroni, and cheesy, melted Velveeta—cooks in one dish. It’s hearty comfort food at its finest.

FROM THE KITCHEN

What You’ll Need Yields 10 servings PREP TIME: 10 mins TOTAL TIME: 35 mins

2 tbsp. extra-virgin olive oil 4 cloves garlic, grated 2 bunches lacinato kale, ribbed, roughly chopped ¼ tsp. freshly ground black pepper

1 tsp. hot pepper flakes 4 cups water 1 lb. shells 10 oz. Velveeta, cut into ½" cubes

PRE S E NT E D BY

1

In a 7.25-quart Dutch oven over medium heat, heat olive oil. Once glistening, add garlic; cook until fragrant, about 30 seconds. Add kale and stir to coat in olive oil and garlic.

2

Season with pepper and stir in hot pepper flakes.

Add water and bring to a boil.

3

Once boiling, add shells. Cook, stirring occasionally, 4 minutes shy according to package instructions.

4

Add cubed Velveeta and stir until pasta and kale become creamy and cheesy, about 5 minutes.

Taste and add more seasoning if desired, remove from heat, and serve.

Visit Velveeta.com for more creamy, melty recipes your whole family will love because Nothing Melts like Velveeta®.

holiday eats

s g chool n i k o o c

Holiday Roasts Treat your family to a special feast this season with one of these festive meats as the starring dish.

PHOTOS: MIKE GARTEN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: KARIN OLSEN.

To carve, hold the lamb by the bone and slice the meat straight down along the bone.

LEMON-ROSEMARY ROAST LEG OF LAMB ACTIVE: 20 min l TOTAL: 3 hr (plus 4 hr refrigerating) l SERVES: 6 to 8

1 6½- to 8-pound bone-in leg of lamb 4 cloves garlic, thinly sliced 1 lemon 2 tablespoons chopped fresh rosemary Kosher salt and coarsely ground pepper 2 tablespoons extra-virgin olive oil 1. Trim the excess fat from the lamb, leaving a ¼- to ½-inch layer of fat. Using a sharp knife, make small slits, about ½ inch deep and 2 to 3 inches apart, all over the surface of the lamb. Fill each slit with a slice of garlic (fig. A).

2. Grate the lemon zest into a small bowl (reserve the lemon). Add the rosemary, 1 tablespoon salt and 2 teaspoons pepper. Rub the mixture all over the lamb (fig. B). Cover and refrigerate at least 4 hours or overnight.

3. Remove the lamb from the refrigerator and bring to room temperature about 1 hour before roasting. Preheat the oven to 425˚. Set a rack in a roasting pan and set the lamb fat-side up on the rack (fig. C). Cut the reserved lemon in half and squeeze the juice over the lamb; drizzle with the olive oil and rub all over to coat. Add the lemon halves to the pan.

Roast until the fat on the lamb starts to sizzle, about 20 minutes.

4. Reduce the oven temperature to 350˚ and continue roasting the lamb until a thermometer inserted into the thickest part registers 130˚ for medium rare to medium, 1 hour to 1 hour 15 minutes more. Remove to a cutting board and let rest 20 minutes before carving.

RECIPES BY

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MELISSA GAMAN, YOUNG SUN HUH AND AMY STEVENSON

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A

B

Lamb

C

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Beef

To help the beef keep its shape, tie it in 1-inch intervals with kitchen twine before browning. Don’t forget to remove the string before you wrap the beef in pastry!

DECEMBER 2020

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Pork

Ask your butcher for a “frenched” pork roast, which means the fat is scraped off the bones for a nicer presentation.

holiday eats

Shine

Veggies that

Glazed vegetables are a perfect side for any holiday dinner.

OrangeMiso Glazed Beets

RECIPES BY MELISSA GAMAN, YOUNG SUN HUH AND JESSICA WIDMER

Maple-Glazed Parsnips

Sherry-Glazed Brussels Sprouts

PHOTOS: LEVI BROWN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: KARIN OLSEN.

Spicy Honey-Glazed Butternut Squash

Brown Butter– Glazed Green Beans DECEMBER 2020

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ORANGE-MISO GLAZED BEETS

SPICY HONEY-GLAZED BUTTERNUT SQUASH

ACTIVE: 20 min l TOTAL: 1 hr 10 min SERVES: 4 to 6

ACTIVE: 20 min l TOTAL: 1 hr 10 min SERVES: 4 to 6

2

1

pounds medium beets (about 7), trimmed ¾ cup fresh orange juice (from 2 to 3 oranges) 2 tablespoons white miso paste 2½ teaspoons sugar 2½ teaspoons soy sauce 4 ¼-inch-thick slices ginger 3 cloves garlic, smashed Kosher salt Sliced scallions, for topping 1. Preheat the oven to 400˚. Put the beets in a large baking dish and add ⅓ cup water; cover the dish with foil. Roast, adding more water to the pan if needed, until the beets are easily pierced with a knife, 50 to 60 minutes. Uncover and let cool.

Rub off the beet skins and cut the beets into ½-inch-thick wedges; transfer to a medium bowl.

2. Combine the orange juice, miso paste, sugar, soy sauce, ginger and garlic in a medium skillet over medium-high heat. Bring to a simmer and cook, stirring occasionally, until thickened and reduced to about ¼ cup, 8 to 10 minutes. Strain through a fine-mesh sieve and pour over the beets. Season with salt and toss. Sprinkle with scallions.

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2-pound butternut squash, peeled, halved lengthwise, seeded and sliced into ½-inch-thick half-moons 3 tablespoons harissa paste 3 tablespoons honey 2 tablespoons extra-virgin olive oil ½ lemon, sliced 2 cloves garlic, smashed 1 teaspoon ground cumin Kosher salt 2 teaspoons red wine vinegar Torn fresh mint, for topping 1. Preheat the oven to 450˚. Put the squash in a foil-lined 9-by-13-inch baking dish and toss with the harissa, honey, olive oil, lemon, garlic, cumin and 1 teaspoon salt.

Roast, tossing halfway through, until the squash is caramelized and tender, 50 to 60 minutes.

2. Drizzle the squash with the vinegar and top with mint.

MAPLE-GLAZED PARSNIPS ACTIVE: 25 min l TOTAL: 30 min SERVES: 4 to 6

2

pounds parsnips, peeled and sliced ½ inch thick on the diagonal ⅓ cup dried cranberries 1 tablespoon pure maple syrup 3 tablespoons extra-virgin olive oil 1 teaspoon coriander seeds, crushed Kosher salt and freshly ground pepper 2 teaspoons fresh lemon juice 1 tablespoon chopped fresh parsley 1. Combine ½ cup water, the parsnips, cranberries, maple syrup, 1 tablespoon olive oil, the coriander, ½ teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium-high heat; bring to a simmer. Reduce the heat to medium low, cover and cook until tender, 8 to 10 minutes.

2. Uncover and add the remaining 2 tablespoons olive oil, 1 tablespoon water and the lemon juice. Cook, stirring, until glazed, 1 to 2 minutes. Stir in the parsley; season with salt.

STATEMENT OF OWNERSHIP, MANAGEMENT AND CIRCULATION

SHERRY-GLAZED BRUSSELS SPROUTS

BROWN BUTTER–GLAZED GREEN BEANS

ACTIVE: 40 min l TOTAL: 40 min SERVES: 4 to 6

ACTIVE: 20 min l TOTAL: 30 min SERVES: 4 to 6

10 ounces pearl onions 1¼ pounds brussels sprouts, trimmed and halved 4 tablespoons unsalted butter 2 tablespoons sugar Kosher salt and freshly ground pepper 3 tablespoons dry sherry 1 tablespoon chopped fresh thyme Chopped fresh chives, for topping

Kosher salt 1½ pounds thin green beans or haricots verts, trimmed 4 tablespoons unsalted butter 1 sprig oregano, plus 1½ teaspoons finely chopped oregano leaves ¼ teaspoon red pepper flakes, plus more for topping Flaky salt, for topping

1. Bring a large pot of water to a boil. Add the pearl onions and cook until tender and the skins peel off easily, about 2 minutes; drain and rinse under cold water. Trim the root ends and pinch the opposite ends to remove the skins.

2. Combine the brussels sprouts, 1 cup water, 2 tablespoons butter, the sugar and ½ teaspoon each salt and pepper in a large skillet over medium heat. Cook, stirring occasionally, until the brussels sprouts are bright green and crisp-tender, about 10 minutes. Add the pearl onions and cook until the skillet is almost dry, about 5 minutes. Add the remaining 2 tablespoons butter, the sherry and thyme. Cook, tossing, until the vegetables are glazed, about 2 minutes; season with salt. Top with chives.

1. Bring a large pot of salted water to a boil.

Add the green beans and cook until crisptender, about 2 minutes; drain and transfer to a bowl of ice water. Let cool, then drain.

2. Melt the butter in a large pot over medium heat. Add the oregano sprig and red pepper flakes. Cook, swirling the pot, until the butter is browned, 5 to 7 minutes.

Add the green beans and ¾ teaspoon kosher salt. Continue to cook, tossing, until the green beans are glazed, 2 to 3 minutes.

Discard the oregano sprig, then add the oregano leaves to the pot and toss. Top with flaky salt and more red pepper flakes.

1. Publication Title: Food Network Magazine 2. Publication Number: 0025-1580 3. Filing Date: October 1, 2020 4. Issue Frequency: Monthly with combined issues in Jan/Feb and Jul/Aug 5. Number of Issues Published Annually: 10 6. Annual Subscription Price: $36.00 7. Complete Mailing Address of Known Office of Publication (not printer): 300 West 57th Street, New York, NY 10019 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 300 West 57th Street, New York, NY 10019 9. Full Names and Complete Mailing Addresses of Publisher, Editor, and Managing Editor: Publisher: Vicki Wellington, 300 West 57th Street, New York, NY 10019 Editor: Maile Carpenter, 300 West 57th Street, New York, NY 10019 Managing Editor: Robb Riedel, 300 West 57th Street, New York, NY 10019 10. Owner: Food Network Magazine, LLC Complete Mailing Address: 300 West 57th Street, New York, NY 10019. Food Network Magazine, LLC is owned by Hearst Magazine Media, Inc. Complete Mailing Address: 300 West 57th Street, New York, NY 10019 Television Food Network, G.P. Complete Mailing Address: 1180 Avenue of the Americas, New York, NY 10036 11. Known Bondholders, Mortgagees, and Other Security Holders Owning or Holding 1 Percent or More of Total Amount of Bonds, Mortgages, or Other Securities: None 12. Tax Status: Not Applicable 13. Publication Title: Food Network Magazine 14. Issue Date for Circulation Data Below: September 1, 2020 15. Extent and Nature of Circulation: Average No. Copies Each Issue During Preceding 12 Months a Total Number of Copies (Net press run): 2,043,072 b (1) Mailed Outside-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 950,553 (2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): n/a (3) Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS®: 106,268 (4) Paid Distribution by Other Classes of Mail Through the USPS (e.g., First-Class Mail): n/a c Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)): 1,056,822 d (1) Free or Nominal Rate Outside-County Copies included on PS Form 3541: 612,857 (2) Free or Nominal Rate In-County Copies Included on PS Form 3541: n/a (3) Free or Nominal Rate Copies Mailed at Other Classes Through the USPS (e.g., First-Class Mail): n/a (4) Free or Nominal Rate Distribution Outside the Mail (Carriers or other means): 24,606 e Total Free or Nominal Rate Distribution (Sum of 15d (1), (2), (3), and (4)): 637,463 f Total Distribution (Sum of 15c and 15e): 1,694,284 g Copies not Distributed: 348,787 h Total (Sum of 15f and g): 2,043,072 i Percent Paid (15c divided by 15f times 100): 62.38% 16. a. Requested and Paid Electronic Copies: 105,679 b. Total Requested and Paid Print Copies (Line 15c) and Requested/Paid Electronic Copies: 1,162,500 c. Total Requested Copy Distribution (Line 15f) and Requested/Paid Electronic Copies: 1,799,963 d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies): 64.58% 15. No. Copies of Single Issue Published Nearest to Filing Date a Total Number of Copies (Net press run): 1,979,767 b (1) Mailed Outside-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): 959,808 (2) Mailed In-County Paid Subscriptions Stated on PS Form 3541 (Include paid distribution above nominal rate, advertiser’s proof copies, and exchange copies): n/a (3) Paid Distribution Outside the Mails Including Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS®: 59,500 (4) Paid Distribution by Other Classes of Mail Through the USPS (e.g., First-Class Mail): n/a c Total Paid Distribution (Sum of 15b (1), (2), (3), and (4)): 1,019,308 d (1) Free or Nominal Rate Outside-County Copies included on PS Form 3541: 643,692 (2) Free or Nominal Rate In-County Copies Included on PS Form 3541: n/a (3) Free or Nominal Rate Copies Mailed at Other Classes Through the USPS (e.g., First-Class Mail): n/a (4) Free or Nominal Rate Distribution Outside the Mail (Carriers or other means): 23,878 e Total Free or Nominal Rate Distribution (Sum of 15d (1), (2), (3), and (4)): 667,570 f Total Distribution (Sum of 15c and 15e): 1,686,878 g Copies not Distributed: 292,889 h Total (Sum of 15f and g): 1,979,767 i Percent Paid (15c divided by 15f times 100): 60.43% 16. a. Requested and Paid Electronic Copies: 101,700 b. Total Requested and Paid Print Copies (Line 15c) and Requested/Paid Electronic Copies: 1,121,008 c. Total Requested Copy Distribution (Line 15f) and Requested/Paid Electronic Copies: 1,788,578 d. Percent Paid and/or Requested Circulation (Both Print & Electronic Copies): 62.68% 17. Publication of Statement of Ownership: If the publication is a general publication, publication of this statement is required.

Will be printed in the December 2020 issue of this publication.

18. Signature and Title of Editor, Publisher, Business Manager, or Owner: Vicki Wellington. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

holiday eats

o ee The surest way to make someone happy this season: Ina Garten’s homemade candy.

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WHITE CHOCOLATE TOFFEE

ACTIVE: 35 min l TOTAL: 2 hr 45 min l MAKES: 25 to 30 pieces

½

pound (2 sticks) unsalted butter, plus extra for greasing the pan 1 cup sugar 1½ teaspoons pure vanilla extract 1 teaspoon kosher salt 12 ounces good white chocolate, such as Callebaut, roughly chopped ½ cup salted, roasted cashews ½ cup shelled, salted, roasted pistachios ½ cup crystallized ginger (not in syrup), ¼-inch diced (3 ounces) ½ cup dried cranberries Fleur de sel 1. Generously grease a 9-by-12-inch metal cake pan with butter, making sure all the sides and corners are greased. Combine the butter, sugar, vanilla and kosher salt in a medium (10- to 11-inch) pot or Dutch oven, such as Le Creuset. Heat over medium heat, stirring occasionally, until the butter melts. Continue cooking for 8 to 10 minutes, stirring frequently with a wooden spoon, until the mixture turns a pale golden color. Continue to cook, stirring constantly, until the mixture turns a deep caramel color. (Be careful, it will be extremely hot!) Immediately pour the mixture into the prepared pan, tilting the pan to distribute it evenly.

Set aside to cool for 5 minutes, then

use a paring knife to score lines in large irregular serving pieces. Allow the toffee to cool for 5 minutes, then retrace the lines you drew with the paring knife.

2. Meanwhile, melt the white chocolate in a heatproof bowl set over a pan of simmering water (see note). Pour the chocolate over the toffee, using a spatula to spread it evenly. Immediately sprinkle on the cashews, pistachios, ginger and cranberries so they’re evenly distributed. Sprinkle with fleur de sel and set aside at room temperature for at least 2 hours, until the chocolate is completely set. Break into pieces along the scored lines and serve at room temperature.

NOTE To melt chocolate, chop it and

place it in a heatproof bowl set over a pan of simmering water, making sure the water doesn’t touch the bowl.

Remove from the heat before the chocolate melts completely and stir, allowing the residual heat to finish melting the chocolate.

REPRINTED FROM MODERN COMFORT FOOD. COPYRIGHT © 2020 BY INA GARTEN. PHOTOGRAPHS COPYRIGHT © 2020 BY QUENTIN BACON. PUBLISHED BY CLARKSON POTTER/PUBLISHERS, AN IMPRINT OF RANDOM HOUSE, A DIVISION OF PENGUIN RANDOM HOUSE.

I

think the ultimate comfort food might be candy—any kind of candy, from a store-bought Snickers bar to handmade chocolate truffles. In addition to giving us that wonderful sugar rush, candy makes us feel like we’re kids again. When I had my specialty-food store, Barefoot Contessa, the checkout counter was piled high with glassine bags filled with candy—not fancy liqueur-soaked bittersweet truffles; rather, bags of old-fashioned candy corn and M&M’s.

I started making the bags one year because I thought they’d be fun for Christmas, and they were so popular that I just kept making them all year. When customers were checking out, they’d pick up a bag and say, “Oh, the kids will love these!” Sure, I would think.

The kids. The kids will never even see them because you’re going to eat those malted milk balls on the way home!

While store-bought candy is a treat, there really is nothing like homemade candy.

Making candy sounds complicated, but for this White Chocolate Toffee you don’t even need a candy thermometer. You just make a caramel, pour it into a cake pan, melt some white chocolate to pour on top, then sprinkle it with all kinds of crunchy, salty and sweet dried fruits and nuts. The hardest part of the process is waiting the two hours for the toffee to harden before you break it into shards and eat it!

This toffee makes a great holiday gift: Put some in a small glassine bag, tie with ribbon and give it to someone with a copy of Ina’s new book!

holiday eats

Food Network chefs mix up some festive cocktails.

MARCUS SAMUELSSON’S

KARDEA BROWN’S “The Moscow mule is my favorite cocktail, so I created a twist for the holiday season.

The ginger and cherry flavors scream festive.”

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COCKTAIL PHOTOS: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

“Make a batch of these when your holiday guests arrive so you don’t have to prepare individual drinks.”

TED ALLEN’S

CARLA HALL’S

“Many mocktails are too simple or too sweet, but this one has layers of flavor. And it works just as well with alcohol.”

“Amaretto is so cozy around the holidays, which happen to fall in the middle of blood orange season. The combination is fresh and delicious!”

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holiday eats TED ALLEN’S

KARDEA BROWN’S

BOURBON NEGRONI

HOLIDAY MULE MAKES: 6 drinks (plus extra infused rum)

MAKES: 1 drink

2

sprigs rosemary, plus more for garnish 4 cups white rum 1 cup sugar 1 3-inch piece fresh ginger, peeled Pure maple syrup and turbinado sugar, for rimming the cups 2 cups Cheerwine Holiday Punch (or other cherry soda) Lime slices and frozen cherries, for garnish

4¼ cups bourbon 2 figs, sliced 2 pears, sliced 1 1

ounce bitter orange aperitif (such as Campari) 1 ounce sweet vermouth Orange slice, for garnish 1. Make the infused bourbon: Combine the bourbon, figs, pears and vanilla seeds and pod in an airtight container.

Let infuse in the refrigerator for at least 2 weeks but no more than 3 weeks.

Strain through a fine-mesh sieve.

2. For each drink, combine 2 ounces of the infused bourbon, the aperitif and vermouth in a mixing glass with ice.

Stir for 90 seconds, then strain into a chilled martini glass. Garnish with a slice of orange.

1. Make the rosemary-infused rum: Place a sprig of rosemary in each of two 16-ounce mason jars.

Pour 2 cups rum into each jar and close tightly. Let infuse for 2 to 3 days at room temperature.

2. Make the ginger syrup: In a small pot over medium heat, combine the sugar, ginger and 1 cup water. Bring to a boil, then reduce the heat and simmer, stirring, until the sugar is dissolved, about 5 minutes. Let cool 20 minutes, then strain. (You can also skip this step and use store-bought ginger syrup.)

3. Mix each drink individually: Rub the rim of a copper cup with maple syrup, then dip in turbinado sugar. Fill a cocktail shaker with ¼ cup ice. Add ¼ cup rosemary-infused rum, ¼ cup ginger syrup and ⅓ cup punch or soda. Stir, then add ice to the copper cup and pour in the drink.

Squeeze a few lime slices into the drink, then garnish with a rosemary sprig, cherries and a slice of lime.

CARLA HALL’S

POMEGRANATE SUNRISE MOCKTAIL MAKES: 1 drink

1

teaspoon fresh lime juice, plus lime wheel for garnish 1 cardamom pod (or generous pinch of ground cardamom) 4 ounces brewed pomegranate tea, cooled 1 heaping teaspoon pomegranate molasses Chilled club soda, for topping

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cardamom, just mix together with the lime juice). Add the brewed tea, pomegranate molasses and a few ice cubes to the shaker and shake well for 15 seconds.

2. Fill a tall glass with ice and strain in the tea mixture; top with club soda and garnish with a lime wheel.

DECEMBER 2020

GINGER COCKTAIL MAKES: 8 drinks

½ sugar ½ ½ 1 3 1

cup vodka lemon, sliced into wedges tablespoons cubed candied ginger, for garnish bottle chilled sparkling wine

1. Make the ginger syrup: Combine ½ cup water, ½ cup sugar and the sliced ginger in a small saucepan and simmer for 10 minutes, until the sugar is dissolved. Remove the saucepan from the heat and stir in the vodka.

Chill for 2 hours or overnight. When ready to serve, strain to remove the ginger pieces.

2. Spread the remaining 2 tablespoons sugar in a thin layer on a plate. Coat the rims of 8 glasses with the juice from the lemon wedges and immediately dip in the plate of sugar.

3. Add a few pieces of candied ginger to each glass. Pour 1 tablespoon of the ginger syrup over the ginger pieces and top with the sparkling wine.

MOLLY YEH’S

BLOOD ORANGE AMARETTO SOUR MAKES: 2 drinks

8 2 2

ounces amaretto ounces lemon juice ounces blood orange juice, plus blood orange peel, for garnish Maraschino cherries with juice (such as Luxardo), for garnish

1. Add 1 cup ice to a cocktail shaker. Add the amaretto, lemon juice and blood orange juice and shake until cold and frothy.

2. Fill 2 small glasses with ice and divide the drink between them. Garnish with blood orange peel, maraschino cherries and a little bit of the cherry juice.

CHANNEL YOUR INNERBARISTA

pepper. Just add whatever milk you’re into right now, stir, and indulge on your stoop. Or bed. Whichever one’s closer.

– for –

Bourbon Combine ½ cup each sugar and water, 4 allspice berries, 1 star anise pod and 4 slices fresh ginger in a saucepan and bring to a boil, stirring occasionally. Let cool, then strain. Shake 3 ounces bourbon, 2 ounces apple cider, 1 ounce each of the spiced syrup, orange juice and lemon juice and 3 dashes of orange bitters in a shaker with ice; strain into 2 glasses filled with ice. Top each with ¼ cup red wine. Garnish with cinnamon sticks.

Shake 2 ounces each bourbon, cranberry juice and orange juice in a shaker with ice; strain into a glass filled with ice and garnish with cranberries.

in partnership with

RECIPES FROM

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FOOD NETWORK KITCHEN

PHOTOS: LEVI BROWN; FOOD STYLING: ROSCOE BETSILL; PROP STYLING: CHRISTINA LANE.

Pour 1 cup ruby red grapefruit juice into a pitcher. Wrap 2 tablespoons grated fresh ginger in a piece of cheesecloth or a clean kitchen towel and squeeze the juice into the pitcher.

Stir in two 12-ounce bottles grapefruit beer, one 12-ounce bottle grapefruit soda and ¾ cup bourbon. Divide among 4 glasses filled with ice. Garnish with crystallized ginger.

Sorry I brought up politics.

Thank you for hosting.

BRING SOMETHING MORE TO THE TABLE

Basil Hayden’s® Kentucky Straight Bourbon Whiskey and Basil Hayden’s® Dark Rye, Kentucky Straight Rye Whiskey blended with Canadian Rye Whisky and Port, 40% Alc./Vol. ©2020 Kentucky Springs Distilling Co., Clermont, KY.

6 Special

ie CoSeoctk ion

6

holiday sweets

PHOTO: RALPH SMITH; FOOD STYLING: TYNA HOANG; PROP STYLING: STEPHANIE YEH.

Have a Ball!

These truffles are made out of crushed cookies!

If our holiday predictions are accurate, many of you are searching online for “Oreo balls” right about now. The treats have become hugely popular around the holidays, and making them couldn’t be easier: Just empty a 14-ounce package of Oreos into a resealable plastic bag, smash the cookies into fine crumbs with a rolling pin and mix with an 8-ounce package of softened cream cheese. Form into small balls, roll in nonpareils and refrigerate until firm, at least 30 minutes.

Turn the page for more cookie fun!

—Cory Fernandez

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.

is the perfect shape for Mrs. Claus, says Lan. “You can hide the stem by swirling frosting into a bun for her hair.”

T U C Reimagine your cookie cutters to make some new Christmas shapes! Four competitors from Food Network’s Christmas Cookie Challenge show us how.

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FOOD PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO; GHOST COOKIE CUTTER: ANNCLARKCOOKIECUTTERS.COM.

is the hair: Add more to fill empty spaces so the cookie looks less like a gingerbread person and more like a unicorn.”

a perfect elf, but make sure you outline the face and ears, Mary says, and pay extra attention to the hat. “It’s the elf’s signature feature.”

LESLIE SRODEK-JOHNSON

important: A Christmas tree is pointy, but Santa’s beard is fluffy and soft.”

ACTIVE: 45 min l TOTAL: 2 hr 45 min (plus cooling) MAKES: 24 to 36

2½ cups cake flour, plus more for dusting 1 teaspoon baking powder ¼ teaspoon salt 2 sticks unsalted butter, at room temperature ¾ cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract Royal icing, for decorating (see below) 1. Sift the cake flour, baking powder and salt onto a piece of parchment paper or into a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined.

Divide the dough between 2 pieces of plastic wrap; shape into disks. Wrap and refrigerate until firm, at least 1 hour.

2. Line 2 baking sheets with parchment paper. Working with 1 disk of dough at a time, roll out the dough on a floured surface, dusting with flour as needed, until about ⅛ inch thick. Cut out shapes with 2- to 4-inch cookie cutters; arrange 2 inches apart on the baking sheets. (If the dough becomes too soft as you work, return to the refrigerator until firm.) Gather the scraps and refrigerate until firm; reroll once to cut out more cookies.

Refrigerate the cutouts 30 minutes.

3. Position racks in the upper and lower thirds of the oven and preheat to 350˚. Bake, switching the pans halfway through,

ROYAL ICING

HOW TO MAKE

.

1

2

Whisk 1 pound (about 3¾ cups) confectioners’ sugar and 2 tablespoons meringue powder in a large bowl.

Add 5 tablespoons water and beat with a mixer on medium-high speed until soft peaks form, adding up to 1 more tablespoon water if necessary. Tint with food coloring. Lay a piece of plastic wrap directly on the surface of the icing until ready to use to prevent it from drying out.

HOW TO FLOOD To flood, or cover cookies completely with royal icing, start with icing that’s fairly thick (the consistency of Greek yogurt). Using a piping bag or resealable plastic bag, pipe a border around the edge of the cookies. Thin the remaining icing with a few drops of water and use it to fill within the border.

Let harden overnight.

3 Make cookies with a pumpkin cookie cutter. Flood the bottom half with icing for the face; flood the top with icing for the hair. Let set, then add details to the hair and face with more icing. Use sprinkles or sugar pearls for the holly.

OPPOSITE, ICING: ANDREW PURCELL.

HOW TO MAKE

HOW TO MAKE

1

1

1

2

2

2

3

3

3

Make cookies with a gingerbread person cookie cutter. Turn sideways. Flood with icing for the body as shown, leaving the top bare. Add a candy for the nose. Let set, then add icing and sprinkles for the horn, collar and eye. Use thick icing and a star tip to pipe a mane and tail.

Make cookies with a ghost cookie cutter.

Turn upside down. Flood the bottom half with icing for the face and ears; flood the pointed top with icing for the hat. Let set, then add details to the hat and face with more icing. Add a dragée to the top of the hat for a pom-pom.

Make cookies with a tree cookie cutter.

Turn upside down. Flood with icing for the beard, leaving the tree trunk bare. Fill the trunk and just below it with icing for the nose and mouth. Let set, then add detail to the beard with more icing. Use thick icing and a star tip to add a mustache.

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RYAN DAUSCH.

Why do these cookies crack? The sugar-coated outside dries out and hardens in the oven before the inside is finished spreading.

RECIPES FROM

FOOD NETWORK KITCHEN DECEMBER 2020

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Cherry-Chocolate Crackles ACTIVE: 45 min l TOTAL: 2 hr (plus cooling) l MAKES: about 30

1 ¼ 1 ⅓

cups all-purpose flour teaspoon baking powder teaspoon salt stick unsalted butter, at room temperature cup granulated sugar cup packed light brown sugar large egg cup cherry jam or preserves

½ ½ 1 ½ ⅓ ½

teaspoon pure vanilla extract teaspoon pure almond extract teaspoon red liquid food coloring cup finely chopped semisweet chocolate (about 3 ounces) cup dried cherries, roughly chopped cup confectioners’ sugar

1. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter, ½ cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the jam, both extracts and the food coloring. Reduce the mixer speed to low and beat in the flour mixture until combined. Stir in the chocolate and dried cherries with a wooden spoon. Cover the dough and refrigerate until firm, at least 1 hour or overnight.

2. Position racks in the upper and lower thirds of the oven; preheat to 375˚.

Line 2 baking sheets with parchment paper. Put the remaining ½ cup granulated sugar and the confectioners’ sugar in separate small bowls. Roll heaping tablespoonfuls of dough into balls. Roll each ball first in the granulated sugar, then in the confectioners’ sugar; shake off any excess. Arrange 2 inches apart on the baking sheets.

3. Bake, switching the pans halfway through, until the cookies are cracked and dry on top, about 15 minutes. Let cool 3 minutes on the pans, then transfer the cookies to racks to cool completely.

Peanut Butter Crackles ACTIVE: 30 min l TOTAL: 50 min (plus cooling) l MAKES: about 36

1⅓ 1 ¼ ½ 1 1

cups all-purpose flour teaspoon baking soda teaspoon baking powder teaspoon salt stick unsalted butter, at room temperature cup packed light brown sugar

¾ 1 1 ⅓ ⅓ ½

cup creamy peanut butter large egg teaspoon pure vanilla extract cup mini chocolate chips cup granulated sugar cup confectioners’ sugar, plus more for dusting

1. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Whisk the flour, baking soda, baking powder and salt in a medium bowl. Beat the butter, brown sugar and peanut butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Increase the speed to medium high and beat until fluffy, about 2 more minutes. Add the egg and vanilla and beat until combined.

Reduce the mixer speed to low; add the flour mixture and beat until combined. Add the chocolate chips and beat until combined.

2. Put the granulated sugar and confectioners’ sugar in separate small bowls. Roll tablespoonfuls of dough into balls. Roll each ball first in the granulated sugar, then generously in the confectioners’ sugar. Arrange 2 inches apart on 2 unlined baking sheets.

3. Bake, switching the pans halfway through, until the cookies are cracked and just firm around the edges, 15 to 18 minutes. Let cool 3 minutes on the pans, then transfer the cookies to racks to cool completely. Dust the cookies with more confectioners’ sugar, if desired.

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CHERRY-CHOCOLATE: LEVI BROWN. PEANUT BUTTER: RYAN DAUSCH.

1¾ ¾ ¼ 1

Share the sweetness.

Give the gift of creamy cheesecakes, fudgy brownies, handcrafted cookies, and fresh fruit dipped in delicious chocolate.

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*See edible.com for terms and conditions. Price and availability subject to change by location. ©2020 Edible IP, LLC. All Rights Reserved. Edible®, Edible Arrangements®, and the Fruit Basket Logo are registered trademarks of Edible IP, LLC.

Chocolate-Orange Crackles ACTIVE: 30 min l TOTAL: 2 hr 45 min (plus cooling) l MAKES: about 48

cups all-purpose flour teaspoons baking powder teaspoon salt stick unsalted butter, cut into pieces ounces unsweetened chocolate, cut into pieces cups granulated sugar tablespoons Grand Marnier or other orange-flavored liqueur large eggs, lightly beaten cup confectioners’ sugar

1. Whisk the flour, baking powder and salt in a medium bowl. Heat the butter, chocolate and 1¾ cups granulated sugar in a medium saucepan over low heat, stirring, until melted and smooth. Let cool slightly, then add the Grand Marnier and eggs; stir until combined. Add the flour mixture and stir until just combined. Transfer to a bowl, cover and refrigerate until firm, about 2 hours.

2. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Put the remaining ¼ cup granulated sugar and the confectioners’ sugar in separate small bowls. Roll the dough into 1-inch balls. Roll each ball first in the granulated sugar, then generously in the confectioners’ sugar to coat completely.

Arrange about 1½ inches apart on the baking sheets.

3. Bake, switching the pans halfway through, until the cookies are puffed and cracked, about 12 minutes. Let cool 5 minutes on the pans, then transfer the cookies to racks to cool completely.

Key Lime Crackles ACTIVE: 30 min l TOTAL: 1 hr 35 min (plus cooling) l MAKES: about 36

2½ 1 ½ 1 1¼ 2 1

4 ½ 2

cups all-purpose flour teaspoon baking powder teaspoon salt stick unsalted butter, at room temperature cups granulated sugar large eggs teaspoon grated Key lime zest, plus 3 tablespoons Key lime juice (or use regular lime zest and 1½ tablespoons each lemon and lime juice) drops green liquid food coloring cup confectioners’ sugar tablespoons green sanding sugar

1. Whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition. Beat in the lime zest and juice, then beat in the food coloring. Reduce the mixer speed to low; gradually add the flour mixture, beating until just combined. Cover the dough and refrigerate until firm, about 45 minutes.

2. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper. Combine the confectioners’ sugar and sanding sugar in a small bowl. Roll tablespoonfuls of dough into balls, then roll in the sugar mixture to coat completely. Arrange 2 inches apart on the baking sheets.

3. Bake, switching the pans halfway through, until the cookies are puffed and cracked, 18 to 20 minutes. Let cool 5 minutes on the pans, then transfer the cookies to racks to cool completely.

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CHOCOLATE-ORANGE: ANDREW PURCELL. KEY LIME: RYAN DAUSCH.

2 2 ¼ 1 5 2 2 3 ½

THIS IS THE SWEETNESS REVOLUTION COMPLETELY SWEET. TRULY REVOLUTIONARY. SWEETNESS WITHOUT THE SUGAR.

A FEW OF MY

favorite THINGS

PHOTOS: RALPH SMITH; FOOD STYLING: CHRISTINE ALBANO (COOKIES), KAREN TACK (THIS PAGE).

Find your go-to cookie ingredient, then start baking!

DECEMBER 2020

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peppermint PEPPERMINT BAR COOKIES

ACTIVE: 40 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: about 32

Cooking spray 2½ cups all-purpose flour ¾ teaspoon salt ½ teaspoon baking powder 2 sticks unsalted butter, at room temperature 1¼ cups sugar 1 large egg, at room temperature 2 teaspoons red gel food coloring 2 teaspoons pure vanilla extract ¾ teaspoon pure peppermint extract 1¼ cups white chocolate chips ⅓ cup red candy melts ⅓ cup lightly crushed peppermint candies

RECIPES BY

1. Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving an overhang on all sides. Lightly coat with cooking spray. Whisk the flour, salt and baking powder in a medium bowl.

2. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg, then beat in the food coloring and vanilla and peppermint extracts, scraping down the bowl as needed. Beat in the flour mixture in two batches until just combined.

3. Spread the dough in the baking dish, pressing it with your hands until flat and even. Bake until set and a toothpick inserted into the center comes out clean, 30 to 40 minutes.

4. As soon as the bars come out of the oven, top with the white chocolate chips in a single layer. Let sit 2 minutes to soften, then spread into a thin layer with an offset spatula. Put the red candy melts in a small microwave-safe bowl and microwave in 30-second intervals, stirring, until melted.

Transfer to a small resealable plastic bag and snip a corner. Pipe diagonal stripes on top of the white chocolate. Sprinkle with the peppermint candies. Transfer the pan to a rack and let the bars cool completely.

5. If the white chocolate is still soft, place the baking dish in the freezer for a few minutes until set. Lift the bars out of the baking dish, peel off the foil and cut into pieces.

MELISSA GAMAN, YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON AND JESSICA WIDMER

TOASTED MARSHMALLOW SANDWICH COOKIES ACTIVE: 50 min l TOTAL: 1½ hr (plus 2 to 4 hr chilling) l MAKES: 12

Cooking spray 25 marshmallows 1¾ cups all-purpose flour 1 teaspoon baking powder ½ teaspoon salt 1 stick unsalted butter, at room temperature ½ cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract ½ cup white sanding sugar ½ cup marshmallow cream

1. Preheat the broiler. Line a baking sheet with foil and lightly coat with cooking spray. Spread the marshmallows on the baking sheet and broil until puffed and toasted (but not charred), flipping halfway through, 1½ to 2 minutes. Set aside to cool.

2. Meanwhile, whisk the flour, baking powder and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla and beat until smooth, about 1 minute, scraping down the bowl as needed.

Add the cooled toasted marshmallows and stir with a rubber spatula, smashing in the marshmallows until incorporated (a few marshmallow lumps are fine). Add the flour mixture and stir until just combined. Cover the dough and refrigerate until no longer sticky, 2 to 4 hours.

3. Position racks in the upper and lower thirds of the oven and preheat to 350˚.

Line 2 baking sheets with parchment paper.

Spread the sanding sugar in a shallow bowl.

Scoop the chilled dough into 24 balls, about 1½ tablespoons each. Roll in the sugar and arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set and lightly golden around the edges, 10 to 15 minutes.

Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely.

4. Turn half the cookies over so the flat side is up. Top each with about 2 teaspoons marshmallow cream. Let stand about 5 minutes so the marshmallow starts to spread, then top with a second cookie, flat-side down. Gently press and let stand about 10 minutes more; the marshmallow cream will spread to the edge.

marshmallow

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CHOCOLATE-HAZELNUT SNOWBALL COOKIES ACTIVE: 45 min l TOTAL: 2 hr 15 min (plus cooling) l MAKES: about 24

½ cup blanched hazelnuts 1¾ cups all-purpose flour ⅓ cup unsweetened cocoa powder, plus more for dusting ¼ teaspoon salt 2 sticks unsalted butter, at room temperature 1½ cups confectioners’ sugar 1 teaspoon pure vanilla extract 4 ounces bittersweet chocolate, finely chopped

1. Position racks in the upper and lower thirds of the oven and preheat to 350˚.

Spread the hazelnuts on a baking sheet and bake on the lower rack until lightly toasted, about 10 minutes. Let cool completely, about 20 minutes.

2. Pulse the hazelnuts in a food processor until finely ground. Add the flour, cocoa powder and salt and pulse to combine.

3. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add ½ cup confectioners’ sugar and the vanilla; beat on low speed until combined, then increase the speed to medium high and beat until well combined. Reduce the speed to low again, add the flour mixture and beat until

combined. Beat in the chopped chocolate.

Cover the dough and refrigerate until slightly firm, about 30 minutes.

4. Scoop heaping tablespoonfuls of dough and roll into balls. Arrange about 2 inches apart on 2 unlined baking sheets.

Bake, switching the pans halfway through, until the cookies spread slightly, have a matte finish and look slightly darker around the edges, 18 to 24 minutes. Let the cookies cool 5 minutes on the pans, then transfer to a rack to cool completely.

5. Put the remaining 1 cup confectioners’ sugar in a medium bowl. Gently roll the cookies in the sugar to coat completely, rerolling as needed. Dust the tops of the cookies with cocoa powder.

chocolate

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sprinkles

SPRINKLE SUGAR COOKIES FOR THE COOKIES 2 cups all-purpose flour, plus more for dusting ¾ cup confectioners’ sugar ¾ teaspoon salt 2 sticks unsalted butter, at room temperature 2 teaspoons pure vanilla extract ¾ cup classic sprinkles (avoid hard sprinkles like nonpareils and dragées) FOR THE ICING 1 cup confectioners’ sugar 2 teaspoons fresh lemon juice 3 to 5 teaspoons water 1 cup mixed sprinkles (classic sprinkles, nonpareils, dragées and sugar pearls)

ACTIVE: 1 hr l TOTAL: 2 hr 15 min (plus cooling) l MAKES: about 30

1. Make the cookies: Whisk the flour, confectioners’ sugar and salt in a medium bowl. Beat the butter in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; add the flour mixture and mix until just combined. Beat in the vanilla, then beat in the sprinkles. Divide the dough in half and shape each half into a disk; wrap in plastic wrap and refrigerate until firm, at least 30 minutes.

2. Preheat the oven to 325˚. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out one disk of dough until ¼ inch thick. (If the dough starts to crack, let it warm up for a few minutes before continuing.) Using a 2½-inch fluted

round cookie cutter, cut out cookies and arrange about 1 inch apart on one of the baking sheets. Gather the scraps, reroll and cut out more cookies.

3. Bake until the cookies are lightly golden, about 12 minutes. Let the cookies cool 5 minutes on the pan, then remove to a rack to cool completely. Meanwhile, repeat with the remaining disk of dough.

4. Make the icing: Mix the confectioners’ sugar, lemon juice and 3 teaspoons water, adding more water 1 teaspoon at a time until the icing is spreadable. Spread the mixed sprinkles on a plate in an even layer.

Spread about 1 teaspoon icing on each cookie, then dip the cookie icing-side down in the sprinkles to coat. Let set 30 minutes.

jam AMARETTO PIZZELLES WITH CHERRY JAM

ACTIVE: 1 hr 10 min l TOTAL: 3 hr 10 min MAKES: about 30

1¼ cups cherry jam or preserves 2 tablespoons cornstarch 4 teaspoons water 1½ cups all-purpose flour 1½ teaspoons baking powder ½ teaspoon ground cinnamon ¼ teaspoon salt 3 large eggs ¾ cup granulated sugar ½ cup vegetable oil, plus more for brushing 3 tablespoons amaretto liqueur ½ teaspoon pure almond extract Confectioners’ sugar, for dusting 1. Bring the cherry jam to a simmer in a small saucepan over medium-high heat. Whisk the cornstarch and water in a small bowl to make a paste, then stir into the jam. Bring to a boil and cook, stirring, until slightly thickened, 1 to 2 minutes. Transfer to a bowl and let cool to room temperature.

2. Whisk the flour, baking powder, cinnamon and salt in a medium bowl. Whisk the eggs and granulated sugar in a large bowl, then add the vegetable oil, amaretto and almond extract and whisk until combined. Add half of the flour mixture to the egg mixture and whisk to combine. Add the remaining flour mixture and whisk until smooth; the mixture should look like thick pancake batter.

3. Heat a pizzelle iron to medium high and lightly brush with vegetable oil. Working one at a time, add 1 tablespoon batter to the center of the iron, then press and cook until golden brown, 45 seconds to 1 minute. Remove the cookie and immediately roll it around a chopstick to form a thin cylinder. Place seam-side down on a rack, then remove the chopstick. Repeat with the remaining batter.

Let the cookies sit at room temperature until crisp, about 2 hours.

4. Transfer the jam to a piping bag or resealable plastic bag; snip off a corner. Pipe the jam into both ends of the cookies to fill the center. Dust with confectioners’ sugar.

coffee

COFFEE AND MILK THUMBPRINTS

Milk jam is a thick, sweet spread made from caramelized milk and sugar, similar to dulce de leche. It’s great as a cookie filling!

ACTIVE: 1 hr 15 min l TOTAL: 2 hr (plus cooling) l MAKES: 24 to 30

FOR THE MILK JAM 1¾ cups whole milk ⅓ cup granulated sugar 1 teaspoon pure vanilla extract FOR THE COOKIES 1¾ cups all-purpose flour 1 teaspoon ground cinnamon ½ teaspoon baking powder ½ teaspoon salt 1½ sticks (12 tablespoons) unsalted butter, at room temperature ½ cup granulated sugar ⅓ cup packed dark brown sugar ¼ cup ground coffee beans (preferably freshly ground) 1 large egg, at room temperature 1 teaspoon pure vanilla extract 2 tablespoons turbinado sugar

1. Make the milk jam: Whisk the milk and granulated sugar in a large microwave-safe bowl until dissolved. (The bowl should be at least 3 quarts to prevent the milk from overflowing.) Microwave 10 minutes, then stop and whisk. Microwave 10 more minutes, whisking halfway through. The mixture should be thick, bubbling and dark ivory in color. If it is still loose, continue microwaving in 1-minute intervals until thickened. Whisk in the vanilla until smooth. You should have about ½ cup; the mixture will continue to thicken as it cools.

2. Make the cookies: Whisk the flour, cinnamon, baking powder and salt in a medium bowl. Beat the butter, granulated sugar, brown sugar and ground coffee in a large bowl with a mixer on medium-high speed until fluffy, 3 minutes. Beat in the egg and vanilla until combined. Reduce the mixer speed to low and beat in the flour mixture in two batches until just combined.

3. Roll heaping tablespoonfuls of dough into 1-inch balls. (If the dough is too soft to roll, refrigerate about 20 minutes.) Dip the tops of the dough balls in the turbinado sugar, then make a ½-inch indentation in the center of each with the handle of a wooden spoon. Place on a large plate and refrigerate until firm, at least 30 minutes.

4. Position racks in the upper and lower thirds of the oven and preheat to 350˚.

Line 2 baking sheets with parchment paper. Arrange the dough balls about 2 inches apart on the pans. Bake, switching the pans halfway through, until the cookies are set around the edges (but not browned) and the centers are still soft, 12 to 14 minutes. Remove from the oven and re-indent the center of each cookie with a ½-teaspoon measuring spoon. Fill each indentation with ½ teaspoon of the milk jam. Transfer the cookies to a rack to cool completely.

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coconut

COCONUT-OAT COOKIES

ACTIVE: 40 min l TOTAL: 1 hr 15 min (plus cooling) MAKES: about 24

1½ ½ 1½ ¼ ½ ½ ½ ½ 1 2

cups unsweetened coconut flakes cup granulated sugar sticks (12 tablespoons) unsalted butter cup packed dark brown sugar teaspoon salt teaspoon baking soda teaspoon pure coconut extract cup rolled oats cup all-purpose flour ounces semisweet chocolate, chopped

1. Position racks in the upper and lower thirds of the oven and preheat to 350˚. Line 2 baking sheets with parchment paper. Combine ½ cup coconut flakes with the granulated sugar in a blender and process until the sugar is finely ground and the coconut is in very small pieces.

2. Put the butter in a large microwave-safe bowl and microwave until melted; let cool slightly.

Stir in the coconut-sugar mixture, brown sugar, salt, baking soda and coconut extract, then stir in the oats. Add the flour and ½ cup coconut flakes and stir to combine.

3. Scoop heaping tablespoonfuls of dough and gently shape into balls. Arrange about 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are set around the edges and the centers are puffy, 16 to 18 minutes. Let cool 3 to 5 minutes on the pans, then remove to a rack to cool completely. (For crunchy cookies, gently flatten the dough balls and bake until browned all over, 18 to 20 minutes.)

4. Put the remaining ½ cup coconut flakes in a medium skillet and cook over medium heat, stirring, until toasted, 5 to 7 minutes; let cool.

Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth. Transfer to a small resealable plastic bag and snip a corner.

Drizzle the chocolate over the cookies, then sprinkle with the toasted coconut. Let the chocolate set, 10 to 15 minutes.

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HACK A

Yule Log

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: STEPHANIE YEH.

No baking required: This festive dessert is just cookies and cream!

RECIPE BY

KHALIL HYMORE DECEMBER 2020

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YULE LOG ICEBOX CAKE ACTIVE: 45 min TOTAL: 45 min (plus 7 hr refrigerating) SERVES: 8

2 ½ ¾ 1 1 1

cups cold heavy cream cup confectioners’ sugar teaspoon peppermint extract 9-ounce package chocolate wafer cookies (about 50) tablespoon unsweetened cocoa powder tablespoon warm water, plus more as needed

1. Beat the heavy cream and confectioners’ sugar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes.

Beat in the peppermint extract. (Do not overbeat.)

2. Spread a thin 3-by-8-inch rectangle of whipped cream on a board or platter. Sandwich 2 cookies together with about 1 teaspoon whipped cream; stand the cookies upright (on their edges) at one end of the whipped cream rectangle and continue adding cream and cookies to form an 8-inch log (you should use about 36 cookies).

3. Sandwich 2 more cookies together with about 1 teaspoon whipped cream; use whipped cream to attach the cookies to the side of the log on an angle. Continue attaching about 8 more cookies to make the branch.

4. Cover the log and branch with the remaining whipped cream. Using an offset spatula, make long lines in the whipped cream to look like bark.

Mix the cocoa powder and 1 tablespoon warm water in a bowl; add a few more drops warm water as needed until the mixture is brushable. Using a small pastry brush, paint short lines of the cocoa mixture on the whipped cream to look like birch bark. Paint spirals at the end of the log and branch.

5. Refrigerate the cake until the whipped cream is set, about 1 hour. Cover loosely with plastic wrap and continue refrigerating until the cookies are soft, at least 6 hours or overnight. Slice on an angle.

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From New York Times bestselling author and Queen of Culinary Cozies, Joanne Fluke, the most delicious gift of all— a new Hannah Swensen mystery with over a dozen recipes to try!

The coziest of cozies remain those by Joanne Fluke.

–The New York Times

Book Review

Visit www.JoanneFluke.com

Available Everywhere Books Are Sold

Cupcak es cre for Hann ated exclusive ly ah Swen sen by For mo from Kr re recipes a MyFood ft Heinz, visit AndFam ily.com.

E P U S What’s better than a holiday cookie?

A giant one!

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: STEPHANIE YEH.

GIANT LOADED OATMEAL COOKIE

ACTIVE: 30 min l TOTAL: 1 hr 10 min (plus cooling) l SERVES: 8 to 10

1 ½ ½ ½ 1 1 1½ ½ ¼ ¾ ½ ½ ½

stick unsalted butter, at room temperature cup granulated sugar cup loosely packed light brown sugar cup creamy peanut butter (not natural) large egg teaspoon pure vanilla extract cups all-purpose flour teaspoon baking soda teaspoon salt cup rolled oats cup dried cranberries cup chocolate chips cup honey-roasted peanuts, roughly chopped

RECIPES BY

1. Preheat the oven to 350˚. Line a baking sheet with parchment paper.

Beat the butter, granulated sugar and brown sugar in a large bowl with a mixer on medium-high speed until smooth and light, 1 to 2 minutes. Add the peanut butter and mix until smooth. Scrape down the bowl. Add the egg and vanilla and beat until smooth, about 1 minute.

2. Reduce the mixer speed to low.

Add the flour, baking soda and salt and mix just until combined. Add the oats and mix just until combined.

3. Combine the dried cranberries, chocolate chips and peanuts in a

small bowl. Add all but a few tablespoons of the cranberry mixture to the dough and mix just until combined. Refrigerate the dough until slightly firm, about 15 minutes.

4. Turn out the dough onto the baking sheet. Press into a 9-inch round, about ½ inch thick. Sprinkle the top with the reserved dried cranberry mixture and press to adhere. Bake until the cookie is crisp and golden around the edges and set in the center, 22 to 24 minutes.

Transfer the pan to a rack and let the cookie cool completely on the pan.

Cut into wedges.

KHALIL HYMORE, STEVE JACKSON AND AMY STEVENSON

DECEMBER 2020

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GIANT GINGERBREAD COOKIE

You can turn this cookie into an edible holiday card: Just write your message in icing!

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

FOR THE COOKIE 2½ cups all-purpose flour, plus more for dusting 1½ teaspoons ground ginger 1 teaspoon ground cinnamon ¼ teaspoon ground allspice ¼ teaspoon ground nutmeg ½ teaspoon salt ½ teaspoon baking soda 2 sticks unsalted butter, at room temperature ¼ cup granulated sugar 1 large egg ⅓ cup molasses (not blackstrap) 1 teaspoon pure vanilla extract FOR THE ICING 1 pound confectioners’ sugar 2 tablespoons meringue powder 4 to 6 tablespoons water Granulated sugar, for sprinkling

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1. Make the cookie: Line a baking sheet with parchment paper.

Whisk the flour, ginger, cinnamon, allspice, nutmeg, salt and baking soda in a medium bowl.

2. 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 egg until just combined. Mix in the molasses and vanilla. Reduce the speed to medium low and beat in the flour mixture until just combined.

3. Turn out the dough onto the baking sheet. With lightly floured hands, press the dough into a 10-inch round, about ½ inch thick.

Lightly cover with plastic wrap and refrigerate at least 30 minutes.

4. Preheat the oven to 350˚. Uncover the dough. Bake until the cookie is slightly puffed and golden around the edges, 18 to 20 minutes. Let cool 5 minutes on the pan, then slide the cookie (on the parchment) onto a rack to cool completely.

5. Meanwhile, make the icing: Whisk the confectioners’ sugar and meringue powder in a large bowl. Add 4 tablespoons water and whisk until the mixture is smooth and stiff peaks form. Add more water, 1 teaspoon at a time, until the icing is thin enough to pipe.

6. Transfer the icing to a piping bag with a small star tip. Pipe a snowflake design on the cookie. Sprinkle with granulated sugar and let the icing set, about 30 minutes. Cut the cookie into wedges.

GIANT SNICKERDOODLE

ACTIVE: 20 min l TOTAL: 35 min (plus cooling) l SERVES: 8 to 10

1 1 ¾ ½ ¼ 7 ½ 2 1 ½

cup plus 2 tablespoons all-purpose flour teaspoon ground cinnamon teaspoon cream of tartar teaspoon baking soda teaspoon salt tablespoons unsalted butter, at room temperature cup plus 2 tablespoons granulated sugar tablespoons packed dark brown sugar large egg teaspoon pure vanilla extract

1. Preheat the oven to 400˚. Whisk the flour, ½ teaspoon cinnamon, the cream of tartar, baking soda and salt in a medium bowl until combined.

2. Beat the butter, ½ cup granulated sugar and the brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well combined. Reduce the mixer speed to low. Add the flour mixture and beat until just combined.

3. Combine the remaining 2 tablespoons granulated sugar and ½ teaspoon cinnamon in a small bowl. Pat the dough together into a ball. Roll in the cinnamon sugar until well coated, sprinkling the cinnamon sugar on the dough as you go. Put the dough in the center of an unlined baking sheet. Press into an 8-inch round, about ½ inch thick. Sprinkle any remaining cinnamon sugar over the dough.

4. Bake until the cookie is cracked in the center and light golden brown around the edges, 10 to 12 minutes. Transfer the pan to a rack and let the cookie cool completely on the pan. Cut into wedges.

Ask your local pizza shop to sell you an empty box— it’s a great way to transport a giant cookie!

Anatomy of a

Perfect Making this classic dessert is super easy!

CLASSIC CHEESECAKE

ACTIVE: 20 min l TOTAL: 2 hr (plus 4 hr chilling) l SERVES: 8 to 10

FOR THE CRUST 1¼ cups graham cracker crumbs 5 tablespoons unsalted butter, melted 2 tablespoons sugar

Filling Start with room-temperature eggs and cream cheese.

If the ingredients are too cold, the filling can turn out lumpy.

1. Make the crust: Preheat the oven to 350˚. Toss the graham cracker crumbs, melted butter and sugar in a medium bowl until well combined. Firmly press into the bottom and 1 inch up the side of a 9-inch round springform pan. Bake until firm and a few shades darker, about 10 minutes. Transfer to a rack to cool completely. Reduce the oven temperature to 300˚.

2. Meanwhile, make the filling: Beat the cream cheese and sugar in a large bowl with a mixer on medium-high speed until smooth and slightly fluffy, about 3 minutes. Beat in the heavy cream until combined. Beat in the eggs one at a time, scraping down the bowl as needed. Beat in the lemon juice and vanilla. Pour the filling into the cooled crust.

3. Bake until the cheesecake is set around the edges but the center still jiggles slightly, 1 hour to 1 hour 25 minutes. Turn off the oven. Keep the cheesecake in the oven with the door ajar slightly, 20 minutes.

4. Remove the pan from the oven and run a knife around the edge of the cheesecake to loosen. Transfer the pan to a rack and let the cheesecake cool completely, then refrigerate until set, at least 4 hours or overnight. Remove the springform ring, then slice the cheesecake.

RECIPES BY

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Crust To make sure the crust stays intact, firmly pack the crumb mixture into the pan with lightly oiled hands, or press it with the bottom of a measuring cup.

MELISSA GAMAN AND YOUNG SUN HUH

PHOTOS: RALPH SMITH; FOOD STYLING: KAREN TACK; PROP STYLING: STEPHANIE YEH.

FOR THE FILLING 3 8-ounce packages cream cheese, at room temperature 1 cup sugar ¼ cup heavy cream 3 large eggs, at room temperature 2 teaspoons fresh lemon juice 1½ teaspoons pure vanilla extract

Surface

To avoid cracking, let the cheesecake cool gently and gradually. Open the oven door slightly and leave the cake inside for at least 20 minutes after baking.

Slices

Dip your knife in hot water and dry it off with a towel between each slice to get clean cuts.

The Backstory

The Ancient Greeks made the earliest known cheesecakes.

During the first Olympics, athletes ate a version made with flour, honey and cheese for energy.

Modern cheesecake, made with cream cheese, appeared much later, showing up in New York City in the early 1900s.

Open here for topping ideas!

PRESENTS

It’s a Piece of

(Cheese)cake No Fancy Gadgets Needed No mixer or special pans? No problem. All you need are basic kitchen tools, like a spoon or spatula to mix, and any baking pan (or even a cast iron skillet) will do.

Only 6 Ingredients Philadelphia’s classic cheesecake recipe is short, sweet and simple. All the ingredients are found on this page! Find the recipe at creamcheese.com

20 Active Minutes That’s right! Cheesecake requires very little hands-on time, so you can make it ahead and have more time to relax while it’s baking and cooling.

It’s Goof Proof!

Toppings such as berries and fresh sliced fruits effortlessly conceal any cracks to make your creation look and taste delish!

For more simple and delicious cheesecake recipes, visit creamcheese.com

Dress up your cheesecake with one of these!

CHERRY-VANILLA SAUCE Drain two 14.5-ounce cans tart cherries, reserving ⅓ cup liquid. Combine the drained cherries, 1 cup bottled tart cherry juice, ⅔ cup sugar, ½ vanilla bean (add the pod and the seeds) and a pinch of salt in a saucepan. Simmer until syrupy, 20 minutes. Whisk 2 tablespoons cornstarch into the reserved cherry liquid, then pour into the saucepan. While stirring, bring to a boil and cook 1 more minute. Remove from the heat and stir in ¼ teaspoon almond extract; let cool. Discard the vanilla bean. Refrigerate until chilled.

MALTED GANACHE Heat ⅔ cup heavy cream and ½ cup malt powder in a saucepan over medium heat, whisking, until the powder is dissolved and the mixture is steaming. Pour over 6 ounces chopped semisweet chocolate in a bowl; let stand 3 to 5 minutes.

Stir until smooth, then let stand until thickened, 20 to 40 minutes. Pour over the cheesecake and spread with the back of a spoon. Sprinkle with chopped malt balls. Let set about 20 minutes.

TROPICAL FRUIT TOPPING Slice a 2-inch piece of ginger into thin rounds.

Combine the ginger with ¼ cup sugar and ¾ cup water in a small saucepan. Bring to a simmer over medium heat; cook until syrupy, about 10 minutes. Let cool, then remove the ginger and stir in ½ teaspoon lime zest. Toss the ginger-lime syrup with ¾ cup chopped pineapple, 2 chopped kiwis and ½ chopped mango. in partnership with

It’s a Piece of (Cheese)cake ©2020 Kraft Foods

Visit cheesecakeforsanta.com for Santa's favorite cheesecake recipes.

PHOTOS: RALPH SMITH; FOOD STYLING: TAYLOR SMITH (11). CUBAN BLACK BEAN BOWL WITH CHICKEN, PHOTO: ANTONIS ACHILLEOS; FOOD STYLING: JAMIE KIMM. TEX-MEX CHICKEN FRIED STEAK, PHOTO: RYAN DAUSCH; FOOD STYLING: JAMIE KIMM. MAC AND CHEESE WITH ASPARAGUS AND PEAS, PHOTO: RALPH SMITH; FOOD STYLING: BARRETT WASHBURNE.

weeknight cookıng

Upgrade your weeknight meals with new dinnerware!

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

RECIPES BY MELISSA GAMAN, YOUNG SUN HUH, KHALIL HYMORE, STEVE JACKSON, ALEXIS PISCIOTTA AND JESSICA WIDMER

DECEMBER 2020

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weeknight cooking

GNOCCHI WITH SAUSAGE AND CABBAGE ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

⅓ cup walnuts Kosher salt 3 tablespoons unsalted butter 8 ounces mild Italian sausage, casings removed 1 small onion, chopped ½ small head green cabbage, cut into bite-size pieces (6 cups) Freshly ground pepper 1 17.5-ounce package potato gnocchi ⅓ cup grated parmesan cheese ¼ cup fresh parsley, roughly chopped 1. Preheat the oven to 350˚. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. Finely chop.

2. Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-high heat.

Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl.

3. Add 1 more tablespoon butter to the skillet. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper. Add 1 cup hot water (from the pot) and cover the skillet. Reduce the heat to medium and simmer until the cabbage is tender, about 5 minutes. Uncover, increase the heat to medium high and cook until the skillet is dry, 2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep warm on low heat.

4. Meanwhile, add the gnocchi to the boiling water and cook as the label directs. Using a slotted spoon, transfer the gnocchi directly to the skillet; add 1 cup cooking water and the remaining 1 tablespoon butter. Increase the heat to medium high and simmer until the sauce is thickened, 2 to 3 minutes, adding more cooking water as needed to loosen.

5. Divide the gnocchi among bowls. Top with the chopped walnuts, parmesan and parsley.

Per serving: Calories 630; Fat 36 g (Saturated 14 g); Cholesterol 148 mg; Sodium 1,492 mg; Carbohydrate 58 g; Fiber 7 g; Sugars 2 g; Protein 19 g

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SLOW-COOKER ROAST PORK SANDWICHES ACTIVE: 25 min l TOTAL: 7 hr 25 min l SERVES: 4

2 pounds boneless pork shoulder, cut into 4 chunks Kosher salt and freshly ground pepper 1 tablespoon fennel seeds, coarsely ground 1 small sprig rosemary 1 bay leaf (preferably fresh) 4 cloves garlic, smashed 5 tablespoons extra-virgin olive oil 1 large loaf soft Italian or French bread 8 thin slices provolone cheese (about 4 ounces) 1 cup chopped giardiniera, plus brine for drizzling 8 jarred pepperoncini, thinly sliced 2 cups baby arugula 1. Season the pork generously with salt and pepper and rub all over with the fennel seeds. Transfer to a 6- to 8-quart slow cooker and add the rosemary, bay leaf, garlic and olive oil. Cover and cook on low until the meat is browned in spots and tender, 7 hours.

2. Pull the pork apart with tongs or 2 large forks. Discard any large chunks of fat and discard the rosemary and bay leaf.

Toss the meat in the juices; season with salt and pepper.

3. Cut the bread crosswise into 4 pieces and split each piece open. Toast the bread, if desired. Divide the cheese among the bottom halves of the bread, then top with the meat, leaving the juices in the slow cooker. Top the sandwiches with the giardiniera plus a drizzle of giardiniera brine, the pepperoncini and arugula.

4. Strain the juices from the slow cooker into a liquid measuring cup, then pour into small ramekins or cups. Serve with the sandwiches for dipping.

Per serving: Calories 750; Fat 43 g (Saturated 13 g); Cholesterol 134 mg; Sodium 1,289 mg; Carbohydrate 42 g; Fiber 4 g; Sugars 4 g; Protein 45 g

HOST

JAMES MONROE IGLEHART

SERIES PREMIERE FRIDAY NOV 27 9|8C

weeknight cooking

CUBAN BLACK BEAN BOWL WITH CHICKEN

SHRIMP AND POTATO SALAD WITH ARUGULA PESTO

1 cup converted white rice ¼ cup orange juice ¼ cup white vinegar ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper 1 pound skinless, boneless chicken thighs, cut into 1½-inch pieces ¾ teaspoon dried oregano 1 small red bell pepper, chopped 1 15-ounce can black beans, drained and rinsed 4 cloves garlic, finely chopped ¾ teaspoon ground cumin ½ cup fresh cilantro, roughly chopped, plus more for topping

1 pound small red potatoes, cut into 1-inch pieces Kosher salt 12 ounces green beans, trimmed 1 cup assorted cherry tomatoes, halved 5 ounces baby arugula (about 6 cups) ¼ cup plus 2 tablespoons extra-virgin olive oil 2 tablespoons pine nuts 2 tablespoons grated parmesan cheese 2 cloves garlic, chopped 1 teaspoon grated lemon zest, plus the juice of 1 lemon Freshly ground pepper Pinch of red pepper flakes 1 pound large shrimp, peeled, deveined and patted dry

1. Preheat the broiler. Cook the rice as the label directs; cover and set aside to keep warm. Meanwhile, whisk the orange juice, 3 tablespoons each vinegar and olive oil, ½ teaspoon salt and a few grinds of pepper in a small bowl. Toss the chicken with 3 tablespoons of the vinaigrette, ½ teaspoon oregano and a pinch of salt on a rimmed baking sheet (set aside the remaining vinaigrette). Let marinate at room temperature, 10 minutes.

2. Heat the remaining 1 tablespoon olive oil in a medium skillet over medium heat. Add the bell pepper and cook, stirring occasionally, until softened and lightly browned, about 10 minutes. Add the beans, garlic, cumin and remaining ¼ teaspoon oregano; season with salt and pepper. Cook, stirring, until the garlic is just softened, 1 minute. Add ⅔ cup water and the remaining 1 tablespoon vinegar. Cook, stirring occasionally, until the beans are softened but still saucy, 3 to 5 minutes. Remove from the heat and stir in the cilantro.

3. Meanwhile, broil the chicken until lightly charred and cooked through, 8 to 10 minutes. Top each serving of rice with the beans and chicken. Drizzle with the remaining vinaigrette and top with more cilantro.

1. Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.

2. Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.

3. Combine 2 cups arugula, ¼ cup olive oil, the pine nuts, parmesan, half of the garlic, half of the lemon juice, ¼ teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.

4. Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.

5. Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.

Per serving: Calories 550; Fat 21 g (Saturated 4 g); Cholesterol 104 mg; Sodium 688 mg; Carbohydrate 59 g; Fiber 7 g; Sugars 3 g; Protein 30 g

Per serving: Calories 420; Fat 25 g (Saturated 4 g); Cholesterol 137 mg; Sodium 526 mg; Carbohydrate 28 g; Fiber 5 g; Sugars 6 g; Protein 23 g

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

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

Get this recipe at hiddenvalley.com/mississippiroast and scan for even more ways to shake up weeknight dinners.

NI-52204

Data rates may apply

weeknight cooking

TEX-MEX CHICKEN-FRIED STEAK ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4

1½ pounds new potatoes, peeled and cut into chunks 3 cups low-fat milk Kosher salt and freshly ground pepper Vegetable oil, for frying 1¾ cups self-rising flour 2 tablespoons chili powder ¾ cup low-fat buttermilk 1 large egg 4 cube steaks (¼ inch thick; about 6 ounces each) 2 cups frozen peas and carrots Chopped fresh chives, for topping 1. Preheat the oven to 250˚. Combine the potatoes, milk, ½ teaspoon salt and a few grinds of pepper in a medium saucepan and bring to a boil. Reduce the heat and simmer until the potatoes are fork-tender, about 10 minutes. Remove to a bowl with a slotted spoon; reserve the milk.

2. Meanwhile, heat ¾ inch vegetable oil in a large cast-iron skillet over medium-high heat until a deep-fry thermometer registers 375˚. Whisk 1½ cups flour with 1 tablespoon chili powder in a shallow bowl. Whisk the buttermilk, egg, remaining 1 tablespoon chili powder and a pinch of salt in a separate bowl.

Season the steaks with salt and pepper. Coat the steaks in the flour, dip in the buttermilk, then coat in the flour again.

3. Working in batches, fry the steaks, turning once, until crisp and golden, 5 minutes; transfer to a rack set on a baking sheet. Season with salt and keep warm in the oven. Reserve the cooking oil.

4. Put the peas and carrots in a microwave-safe bowl and add 2 tablespoons water; cover and microwave until hot, 4 minutes. Mix 3 tablespoons of the reserved cooking oil and the remaining ¼ cup flour in a bowl with a fork. Return the milk to a boil, whisk in the flour mixture and cook, whisking, until thickened, 1 to 2 minutes. Season with salt and pepper. Reduce the heat to low and add the potatoes; warm through, 1 minute. Serve the steak with the potatoes and peas and carrots. Top with more gravy and chopped chives.

Per serving: Calories 890; Fat 31 g (Saturated 7 g); Cholesterol 162 mg; Sodium 1,853 mg; Carbohydrate 95 g; Fiber 8 g; Sugars 13 g; Protein 58 g

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MAC AND CHEESE WITH ASPARAGUS AND PEAS

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

Kosher salt 2 slices thick-cut bacon, chopped 2 scallions, sliced 2 tablespoons all-purpose flour 2 cups whole milk ½ teaspoon mustard powder Freshly ground pepper 8 ounces small pasta shells (about 2 cups) ½ pound thin asparagus, trimmed and cut into 1-inch pieces 2 ounces cream cheese ¼ cup grated parmesan cheese 1½ cups shredded monterey jack cheese ¾ cup frozen peas, thawed 1. Bring a pot of salted water to a boil. Cook the bacon in a dutch oven over medium-high heat, stirring, until crisp, 3 to 4 minutes.

Remove the bacon with a slotted spoon to a paper towel–lined plate.

2. Add the scallions to the dutch oven (reserve 1 tablespoon of the dark scallion greens for topping). Cook over medium heat until softened, about 1 minute. Add the flour and whisk until toasted, 1 minute. Slowly whisk in the milk. Whisk in the mustard powder, ½ teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat and simmer, whisking occasionally, until the sauce is thickened and smooth, about 5 minutes.

3. Meanwhile, add the pasta to the boiling water and cook as the label directs for al dente, adding the asparagus to the pot in the last minute of cooking. Drain, reserving 1 cup cooking water.

4. Whisk the cream cheese into the sauce until smooth. Reduce the heat to low and add the parmesan and jack cheese, a little at a time, until fully melted. Remove from the heat if the pasta is not done yet.

5. Stir the pasta, asparagus and peas into the sauce. Season with salt and pepper. Thin with the reserved cooking water, if needed (the sauce will thicken as it sits). Divide among bowls. Top with the bacon and reserved scallion greens.

Per serving: Calories 610; Fat 29 g (Saturated 15 g); Cholesterol 78 mg; Sodium 901 mg; Carbohydrate 60 g; Fiber 4 g; Sugars 10 g; Protein 27 g

weeknight cooking

ROAST BEEF–POTATO HASH

CHICKEN CORDON BLEU QUICHE

3 tablespoons vegetable oil 1 pound frozen shredded hash brown potatoes Kosher salt and freshly ground pepper 8 thin slices roast beef 8 thin slices white American cheese ½ small red onion, thinly sliced and separated into rings 2 tablespoons chopped fresh chives

2 teaspoons dijon mustard 1 frozen 9-inch deep-dish pie shell 1 cup shredded cooked chicken 3 slices Black Forest ham, chopped 1 scallion, sliced (white and green parts separated) 3 slices Swiss cheese, chopped 1 cup half-and-half 4 large eggs Kosher salt and freshly ground pepper 1 Persian cucumber 3 cups packed baby arugula (about 3 ounces) 1 tablespoon white wine vinegar

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

1. Heat a large nonstick skillet over medium-high heat and add the vegetable oil. Add the frozen hash browns, ¾ teaspoon salt and a few grinds of pepper. Flatten the potatoes, cover and cook, without stirring, until starting to brown on the bottom, 3 to 5 minutes. Stir a few times, cover and cook, stirring occasionally, until mostly browned, about 15 minutes. (Reduce the heat to medium if the potatoes are browning too quickly.) Use a wooden spoon or spatula to shape the potatoes into 4 rounds.

2. Top the potato rounds with 2 roast beef slices each; season lightly with salt and pepper. Cover with 2 cheese slices each, then top with the red onion. Cover and cook over medium heat until the cheese is just melted, about 2 minutes; sprinkle with the chives.

Per serving: Calories 400; Fat 21 g (Saturated 7 g); Cholesterol 63 mg; Sodium 986 mg; Carbohydrate 25 g; Fiber 3 g; Sugars 4 g; Protein 24 g

ACTIVE: 15 min l TOTAL: 40 min l SERVES: 4

1. Put a rimmed baking sheet in the middle of the oven; preheat to 425˚. Spread the mustard on the bottom of the pie shell. Layer with the chicken, ham, scallion whites and cheese. Whisk the half-and-half, eggs, ½ teaspoon salt and a few grinds of pepper in a small bowl; pour over the filling in the pie shell. Gently stir the top of the mixture to make sure the filling is covered; sprinkle with the scallion greens.

2. Carefully set the pie pan on the hot baking sheet. Bake until the filling is set, about 30 minutes.

3. When the quiche is almost done, thinly slice the cucumber and toss with the arugula, vinegar and a pinch each of salt and pepper.

Serve the quiche with the salad.

Per serving: Calories 560; Fat 35 g (Saturated 14 g); Cholesterol 253 mg; Sodium 833 mg; Carbohydrate 33 g; Fiber 1 g; Sugars 4 g; Protein 27 g

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weeknight wellness

TURKEY–BASMATI RICE SALAD

AVOCADO HUMMUS BOWL

¼ cup plus 2 teaspoons vegetable oil 1 cup basmati rice 2½ teaspoons Madras curry powder Kosher salt 3 tablespoons fresh lime juice 1 tablespoon mango chutney, plus more for serving Freshly ground pepper 1 pound turkey cutlets (about 4 large or 8 small) 3 Persian cucumbers, thinly sliced 1 shallot, thinly sliced 4 cups baby kale (about 2 ounces) ½ cup pomegranate seeds ½ cup torn fresh mint

1 15-ounce can chickpeas, drained (liquid reserved) and rinsed 1 small avocado ¼ cup tahini 2 to 3 tablespoons plus 1 teaspoon fresh lemon juice Avocados can 1 tablespoon plus 1 teaspoon be good for your extra-virgin olive oil, skin: They contain plus more for drizzling nutrients that can Kosher salt and freshly ground pepper promote elasticity 1 large or 2 small rainbow carrots, and reduce inflammation. shaved with a vegetable peeler 1 Persian cucumber, shaved with a vegetable peeler 2 radishes, very thinly sliced ¾ cup microgreens or sprouts, chopped if long 2 tablespoons everything seasoning or other seed blend Warmed naan or crusty bread, for serving

ACTIVE: 35 min l TOTAL: 40 min l SERVES: 4

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

1. Heat 2 teaspoons vegetable oil in a medium saucepan over medium-high heat. Stir in the rice and 1 teaspoon curry powder, then add 1½ cups water and ½ teaspoon salt. Bring to a boil, then cover and reduce the heat to low. Cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and let stand, covered, 5 minutes. Fluff with a fork and transfer to a large bowl. Let cool to room temperature, stirring occasionally.

2. Meanwhile, whisk the lime juice, mango chutney, 3 tablespoons vegetable oil, ¼ teaspoon salt and a few grinds of pepper in a small bowl. Season the turkey with salt, pepper and the remaining 1½ teaspoons curry powder on both sides. Toss with 1 tablespoon of the chutney dressing. Let marinate 10 minutes.

3. Heat ½ tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Add half the turkey; cook until golden, 1½ to 2 minutes per side. Add the remaining ½ tablespoon vegetable oil to the skillet and cook the remaining turkey. Chop the turkey into bite-size pieces.

4. Toss the rice with the remaining chutney dressing, the cucumbers, shallot, kale, pomegranate seeds and mint.

Season with salt and pepper. Divide the rice salad among bowls and top with the turkey. Serve with more mango chutney.

1. Combine the chickpeas and 2 tablespoons of the reserved liquid from the can in a food processor. Add half of the avocado, the tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil, ¾ teaspoon salt and a few grinds of pepper and process until mostly smooth, scraping down the bowl occasionally. Add 2 to 3 ice cubes and process until fluffy and smooth, adding 1 to 2 more tablespoons chickpea liquid if the hummus is too thick. Season with salt and pepper and add 1 more tablespoon lemon juice to taste, if needed.

2. Combine the carrots, cucumber, radishes and microgreens in a medium bowl. Drizzle with the remaining 1 teaspoon each lemon juice and olive oil and season with salt and pepper; toss gently.

3. Divide the hummus among shallow bowls, using the back of a spoon to make space for the vegetables. Add the vegetables to the bowls, then thinly slice the remaining avocado half and add to the bowls. Sprinkle the vegetables with the everything seasoning and a pinch of salt. Drizzle with more olive oil and serve with bread.

Per serving: Calories 470; Fat 18 g (Saturated 2 g); Cholesterol 72 mg; Sodium 607 mg; Carbohydrate 45 g; Fiber 5 g; Sugars 5 g; Protein 33 g

Per serving: Calories 370; Fat 27 g (Saturated 4 g); Cholesterol 0 mg; Sodium 630 mg; Carbohydrate 26 g; Fiber 9 g; Sugars 5 g; Protein 10 g

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A recipe that merges texture and flavor with

the subtle persuasion of a hammer

If you’re looking for an amazing way to prepare roasted vegetables, a shortcut to chopping walnuts using a hammer, or hundreds of recipes made with hearthealthy* California walnuts, visit walnuts.org.

Per one ounce serving. *California walnuts are certified by the American Heart Association.® Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

So Simple. So Good.®

weeknight cooking

Healthy Sides

SUGAR SNAP PEAS WITH PARMESAN BREADCRUMBS

PIEROGI WITH BROWN BUTTER AND DILL

Melt 1 tablespoon butter in a skillet over medium heat. Add 3 tablespoons breadcrumbs and toast, 3 minutes. Mix with 3 tablespoons each grated parmesan and chopped mixed herbs and ¼ teaspoon each kosher salt and grated lemon zest. Boil 1 pound trimmed sugar snap peas until crisp-tender, about 4 minutes; drain and top with the breadcrumbs.

Cook one 16-ounce package frozen pierogi as the label directs.

Meanwhile, melt 2 tablespoons butter in a large skillet over medium-high heat; cook until it starts browning, 2 to 3 minutes.

Add the pierogi, 2 tablespoons chopped dill and 1 teaspoon each lemon zest and juice; season with salt and pepper. Cook until the pierogi brown slightly, about 1 more minute.

PROMOTION

FOOD NETWORK MAGAZINE’S

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BABY BOK CHOY WITH OYSTER SAUCE

Trim 6 heads baby bok choy and separate the leaves. Cook in salted boiling water until tender, about 1 minute; drain. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.

Add 4 chopped garlic cloves and 1 thinly sliced Fresno chile; cook 30 seconds. Add ¼ cup oyster sauce, 2 teaspoons fish sauce, 2 teaspoons balsamic vinegar and the bok choy; toss to coat.

ROSEMARY RAISIN TWIST

Cook 3 tablespoons olive oil, 1 teaspoon minced rosemary, 2 tablespoons golden raisins and some pepper in a skillet over medium heat, 3 minutes; let cool. Brush a baking sheet with 1 tablespoon of the oil; add an 11-ounce package French bread dough. Make a slit down the length of the dough and fill with the raisins and most of the oil; pinch to seal. Twist the dough and brush with the remaining oil. Bake at 350˚, 30 minutes.

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INSIDE THE

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The homemade meal you , made just for them.

Our chefs share the stories behind their latest batch of recipes.

THE TRUTH ABOUT CHICKEN-FRIED STEAK

The name is misleading: There’s no chicken involved! Chicken-fried steak, a dish that originated in the South, is just steak that’s breaded like fried chicken. To make the version on page 150, recipe developer Alexis Pisciotta breaded the steak using buttermilk, egg and seasoned flour, then shallow-fried it.

It turned out crunchy, craggy and delicious!

HEALTH

HACK “It’s not hard to make your OF THE own hummus—and you can MONTH even make it extra nutritious.

I blended some ripe avocado into my version on page 154, which added vitamins and good fat, plus it meant I could use less oil. The hummus turned out of fresh crunchy vegetables.”

Melissa Gaman Recipe Developer

MAKE A WINTER PESTO

With tender meaty pieces, our hearty Filet Mignon Flavor kibble strikes the perfect balance between nutrition and love.

THIS SANDWICH IS WORTH THE WAIT

Our test kitchen director Steve Jackson considers an Italian roast pork sandwich to be one of the best sandwiches in the universe—especially those from DiNic’s in Philadelphia. To create the one on page 146, he made a super-tender pork shoulder in the slow cooker and gave it a pickley punch with pepperoncini and giardiniera.

Love them back™ ® 2020 Mars or Affiliates. Westie image is a trademark.

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AVOCADOS: RALPH SMITH. ARUGULA: GETTY IMAGES.

You don’t need a thriving summer herb garden to crank out a great pesto. Try making pesto with arugula instead— it’s bold and peppery and pairs well with potatoes (find the recipe on page 148). You can make pesto with all sorts of greens: Spinach, kale and watercress work well, too.

Snap a pack. Share the love.

New CESAR MINIS™ canine cuisine.

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©2020 Mars or Affiliates. Westie image and tray shape are trademarks.

weeknight cooking

TIP Did You Know

?

Pigs-in-a-b lanket loo ka little diffe rent in Gre at Britain—th ey’re wrap ped in bacon in stead of d ough!

gaps. Pinch the seam to seal. Repeat with the remaining sausages and dough rectangles. Using a serrated knife, cut each dough-wrapped sausage into 4 pieces.

3. Place the pieces seam-side down on the baking sheet and brush the dough with more beaten egg. Bake until the dough is puffed and browned and the sausages are heated through, 18 to 20 minutes. Serve with honey mustard for dipping.

Recipe by Amy Stevenson

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PHOTO: RALPH SMITH; FOOD STYLING: MICAH MORTON; PROP STYLING: PAIGE HICKS.

Add a topping! Brush the dough-wrapped sausages with beaten egg, then sprinkle with poppy seeds or sesame seeds before baking.

eanup meals zero-cl

Let’s Do Brunch!

Sunday morning is extra easy when you cook everything on a single sheet pan!

IN

RTNERSHIP PA ITH

ACTIVE: 25 min l TOTAL: 1 hr 40 min l SERVES: 6

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N A

LE P, CO OK & C

FOOD PHOTO: RALPH SMITH; FOOD STYLING: TAYLOR SMITH.

RE

P

1. Preheat the oven to 450˚. Line a baking sheet with foil. Toss the potatoes, bell pepper, onion, vegetable oil, 2 teaspoons salt, a few grinds of pepper, the paprika, garlic powder and thyme on the baking sheet and spread out. Bake, stirring once, until the vegetables are browned around the edges and tender, 40 to 50 minutes.

Push the potatoes to one side of the baking sheet so that they cover about half the pan.

2. Make a 6-by-9-inch tray out of a double layer of foil; the sides should be about 1½ inches high. Place the foil tray in a corner of the baking sheet and coat with cooking spray. Whisk the eggs, cheese, milk, 2 scallions, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour the egg mixture into the foil tray. Arrange the sausage patties, overlapping if necessary, in the remaining space on the pan.

3. Return the pan to the oven and bake until the omelet is puffed and set and the sausages are heated through, 20 to 25 minutes. Let sit a few minutes before serving. Top the omelet with the tomatoes and herbs; sprinkle the sausage with the remaining sliced scallion.

Recipe by Steve Jackson

Y

pounds large red-skinned potatoes (about 4), cut into ¾-inch chunks 1 red bell pepper, chopped 1 onion, chopped 3 tablespoons vegetable oil Kosher salt and freshly ground pepper 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon ground thyme Cooking spray 12 large eggs 1 cup shredded cheddar cheese ¼ cup milk 3 small scallions, thinly sliced 12 frozen fully cooked sausage patties ½ cup quartered cherry tomatoes 1 tablespoon chopped mixed fresh herbs

EAS

2

W

SHEET-PAN OMELET WITH SAUSAGE AND HASH BROWNS

.

weeknight cooking

Big Batch

Potato Salad

Serve meat and potatoes for dinner—all in one dish!

WARM POTATO AND KIELBASA SALAD

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 8 to 10

1. Put the potatoes in a large pot and cover with water by a few inches; season with salt. Bring to a simmer and cook until tender, 8 to 10 minutes.

Drain the potatoes.

2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the kielbasa and cook, tossing, until well browned, 3 to 4 minutes. Add the red onion and cook until just wilted but still crunchy, 1 to 2 minutes. Reduce the heat to low and whisk in the vinegar and mustard. Whisk in the remaining 2 tablespoons Don’t olive oil until smooth; season throw away your with ½ teaspoon salt and a celery leaves! few grinds of pepper.

Treat them like herbs 3. Transfer the hot potatoes and chop them up to a large serving dish. Season to use in salads, or toss them with the potatoes with 1 teaspoon potatoes like salt, then pour the kielbasa we did here. mixture on top and gently toss. Add the celery, celery leaves, parsley and dill; toss.

Serve warm.

Recipe by Amy Stevenson

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PRESENTED BY

PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

2 pounds baby potatoes, halved Kosher salt ¼ cup extra-virgin olive oil 12 ounces kielbasa, cut into ½-inch chunks 1 large red onion, thickly sliced ¼ cup apple cider vinegar 2 tablespoons whole-grain mustard Freshly ground pepper 4 stalks celery, chopped, plus ½ cup celery leaves ½ cup chopped fresh parsley ¼ cup chopped fresh dill

al r your tradition fo ’s it r e th e h W ht or the every-nig ts as fe ay lid o h een, we have dinners in betw lp pes that can he ci re e re -f ss re st stive meals make all your fe y. surprisingly eas com/Holidays LittlePotatoes.

weeknight cooking

Big Batch

Minestrone Get cozy and make a pot of soup—with burrata toasts on the side.

MINESTRONE WITH BURRATA TOASTS

ACTIVE: 45 min TOTAL: 1 hr 55 min (plus overnight soaking) SERVES: 8 to 10

FOR THE TOASTS 10 slices country bread, cut in half 1 clove garlic, smashed 3 tablespoons extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground black pepper 2 8-ounce containers burrata cheese Dried oregano and red pepper flakes, for topping

You can make this soup in advance, but add the pasta right before you reheat and serve it.

1. Make the minestrone: Put the beans in a large pot or bowl and add enough water to cover by a few inches. Let soak in the refrigerator overnight.

2. Drain and rinse the beans. Heat the olive oil in a large dutch oven over medium heat. Add the pancetta and cook, stirring, until the fat is rendered, about 3 minutes.

Add the leek, carrots and celery; cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomato paste, garlic, rosemary and red pepper flakes and cook until sizzling, about 1 minute.

3. Add the chicken broth, 2 quarts water and the crushed tomatoes; bring to a simmer, then add the drained beans, bay leaves and parmesan rind. Simmer until the beans are almost tender, 45 to 50 minutes. Season with 1½ teaspoons salt.

PRESENTED BY

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4. Add the butternut squash and escarole to the pot and cook until all the vegetables and the beans are very tender, 15 to 20 minutes. Add the ditalini and cook until al dente, 8 to 10 minutes.

5. Meanwhile, make the toasts: Preheat the oven to 400˚. Arrange the bread on 2 baking sheets and bake until crisp and golden, 3 to 4 minutes per side. Rub one side with the garlic clove, brush with the olive oil and season with salt and pepper.

Spread the burrata on the bread and sprinkle with oregano and red pepper flakes. Return to the oven just to heat the burrata, about 2 minutes. Drizzle with olive oil.

6. Remove the bay leaves from the soup; stir in the parsley. Ladle into bowls and drizzle with olive oil. Serve with grated parmesan and the burrata toasts.

Recipe by Amy Stevenson

PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

FOR THE MINESTRONE 1 cup dried cannellini beans ¼ cup extra-virgin olive oil, plus more for drizzling 2 ounces pancetta, finely chopped 1 large leek (white and light green parts only), halved lengthwise and thinly sliced 2 large carrots, chopped 3 stalks celery, chopped ¼ cup tomato paste 4 cloves garlic, finely chopped 2 teaspoons chopped fresh rosemary ¼ teaspoon red pepper flakes 2 quarts low-sodium chicken broth 1 15-ounce can crushed tomatoes 2 bay leaves 1 2-inch piece parmesan rind, plus grated parmesan for topping Kosher salt 2 cups cubed peeled butternut squash 1 large head escarole, trimmed and roughly chopped 1 cup ditalini ¼ cup chopped fresh parsley

BURRATA Soft and delicate, with a slightly sweet, milky flavor, BelGioioso Burrata is made with hand-crafted Fresh Mozzarella filled with Stracciatella, a mix of soft mozzarella shreds and cream.

Create a deluxe Caprese salad with spooned sections of Burrata beside ripe tomatoes and fresh basil, drizzled with extra virgin olive oil.

Or enrich your next homemade pizza or pasta by topping with a garnish of this fresh, creamy cheese just before serving.

Find BelGioioso in the Deli specialty cheese case. belgioioso.com/product-locator

rBST Free | Gluten Free | Award-Winning | Vegetarian

weeknight cooking

Big Batch

Lasagna

This dinner is a guaranteed winner— and the prep is zero fuss!

This layering method is different than usual, but it gives the lasagna extra structure: You fold overhanging noodles from the bottom layer over the top!

SPINACH AND MUSHROOM LASAGNA Kosher salt 12 lasagna noodles (not no-boil) 3 tablespoons extra-virgin olive oil 8 ounces shiitake mushrooms, stems removed, caps thickly sliced 8 ounces cremini mushrooms, thickly sliced 1 16-ounce bag frozen chopped spinach, thawed, drained and squeezed dry 3 cloves garlic, finely chopped 1 tablespoon chopped fresh thyme Freshly ground pepper 1 pound fresh ricotta cheese (about 2 cups) ¾ cup grated parmesan cheese 1 large egg, beaten ¼ cup chopped fresh parsley 4½ cups marinara sauce (from two 24-ounce jars) 6 ounces shredded low-moisture mozzarella cheese (about 2 cups) 6 ounces shredded Italian fontina cheese (about 2 cups)

1. Preheat the oven to 400˚. Bring a large pot of salted water to a boil. Add the noodles, stirring to keep them from sticking; cook until pliable but al dente, about 6 minutes.

Drain and rinse under cold water. Separate the noodles with your fingers; set aside.

2. Heat a large skillet over medium-high heat; add 2 tablespoons olive oil. Scatter in the mushrooms and cook, undisturbed, until browned on the bottom, 1 to 2 minutes. Stir, then continue to cook, stirring occasionally, until the mushrooms are well browned and no liquid remains in the pan, about 5 more minutes. Add the remaining 1 tablespoon olive oil; stir in the spinach, garlic and thyme and cook until heated through, about 1 minute. Season with ½ teaspoon salt and a few grinds of pepper. Set aside to cool slightly, breaking up any clumps of spinach with a wooden spoon or a fork.

3. Mix the ricotta, ½ cup parmesan, the egg and parsley in a medium bowl. Season with ½ teaspoon salt and a few grinds of pepper.

4. To assemble, spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Arrange 8 noodles in the dish perpendicular to the long sides so that 4 noodles hang over one long side and 4 hang over the other PRESENTED BY

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long side; the noodles should meet in the center of the dish. You'll use the overhanging noodles to create the top layer.

5. Spread half of the ricotta mixture over the noodles in an even layer. Top with half of the spinach mixture. Sprinkle with one-third each of the mozzarella and fontina. Spread 1½ cups marinara sauce on top, then arrange the remaining 4 noodles parallel to a long side over the sauce. Press down slightly to compress the layers. Spread the remaining ricotta mixture over the noodles and top with the remaining spinach mixture. Sprinkle with another third of the mozzarella and fontina. Spread with 1 cup sauce. Fold the overhanging noodles over the top of the lasagna and spread the remaining 1 cup sauce over the noodles. Sprinkle with the remaining mozzarella, fontina and ¼ cup parmesan.

6. Cover the dish with foil, tenting it so it doesn’t touch the cheese. Place on a baking sheet. Bake until bubbly around the edges, about 40 minutes. Uncover and bake until browned and crusty on top, 20 to 30 more minutes. Let rest 15 minutes before slicing.

Recipe by Amy Stevenson

PHOTO: RALPH SMITH; FOOD AND PROP STYLING: TAYLOR SMITH.

ACTIVE: 1 hr l TOTAL: 2 hr 15 min l SERVES: 8 to 10

the tastes that shape E VERY JAR OF BERTOLLI SAUCE ®

that’s the Tuscan Difference

The deliciously sweet Tuscan flavor of plump, sun-kissed, vine-ripened tomatoes added to freshly minced garlic and cooked lightly with olive oil is what shapes Bertolli . And that’s truly the Tuscan Difference. ®

©2020 Mizkan America, Inc.

For your redefining what ‘guard dog’ means side.

Nationwide® has the best pet insurance for little dogs who think they’re big dogs—and vice versa.

Get a quote for your pet, no matter how small or big. petinsurance.com • 855-630-7063 For your many sides, there’s Nationwide.® insurance | investments | retirement Underwritten by Veterinary Pet Insurance Company (CA), Columbus, OH, an A.M. Best A+ rated company (2019); National Casualty Company (all other states), Columbus, OH, an A.M. Best A+ rated company (2019). Agency of Record: DVM Insurance Agency. Nationwide, the Nationwide N and Eagle, and Nationwide is on your side are service marks of Nationwide Mutual Insurance Company. ©2020 Nationwide. 20CON7651

Bruce and Kate, protected by Nationwide® since 2017

FOOD PHOTO: RALPH SMITH; FOOD STYLING: TYNA HOANG; PROP STYLING: STEPHANIE YEH. DELI PHOTO: KAILYN LAMB.

on the road

AURORA, co

Do You Eat What I Eat?

If you grew up in a Jewish family, you might have spent your childhood Christmases like Joshua Pollack did: eating Chinese food and going to the movies. Pollack, who now owns Rosenberg’s Bagels & Delicatessen in Aurora, CO, decided to bring back the tradition with a Jewish-Chinese fusion menu for Christmas Eve and a holiday movie screening. For the fifth annual celebration this year, his menu will include dishes like kung pao pastrami and these Reuben egg rolls.

In the true spirit of the holidays, all proceeds will go to local charities that work to end hunger.

—Nora Horvath DECEMBER 2020

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The General Muir in Atlanta is one of many new takes on the traditional Jewish deli.

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NEW

Jewish delis are popping up everywhere— and completely redefining the genre.

BY

I

t’s a little after noon and a line of people waiting for takeout orders stretches in front of Mile End Delicatessen in Brooklyn.

The popular deli had to close its dining room because of coronavirus restrictions, but that hasn’t stopped the fans from coming.

First in line is a gray-haired man thumbing through a newspaper while he waits for his lunch of corned beef on pumpernickel. Six feet behind him, bearded twentysomethings

wait to pick up seltzers and tuna sandwiches spiked with harissa.

In many ways, Mile End is as classic as a Jewish delicatessen could be—it has the quintessential matzo ball soup and a serious local following. But it’s also a whole new breed, with a stylish exterior of black painted bricks, a window lined with colorful jarred pickles and a menu full of Middle Eastern influences, like za’atar-rubbed grilled chicken and marinated eggplant and hummus

THE NEW CLASSICS OPPOSITE: JEFF HERR PHOTOGRAPHY. PASTRAMI SANDWICH AND MATZO BALL SOUP: GETTY IMAGES. LOX ON BAGEL: SHUTTERSTOCK. WHITEFISH SALAD: JEREMY PAWLOWSKI/ADOBE STOCK. PASTRAMI POUTINE: ANDREW THOMAS LEE. CARROT MISO MATZO BALL SOUP: JIM SULLIVAN. VEGAN LAKS: KAT COLE. SHPRINGEN KATZI: FRED + ELLIOTT.

LEAH KOENIG pita. This modernized Jewish deli is a growing trend: In the past year— during a pandemic, no less—more than a dozen new spots have been announced across the country.

Like Mile End, these 2.0 Jewish delis take an artisanal approach to their menu, offering innovative spins on traditional dishes. At Mamaleh’s Delicatessen in Cambridge, MA, diners can order a classic Reuben sandwich—or a version made with smoked portobellos in place of the

Today’s delis are remixing old favorites, and the results are delicious.

OLD FAVORITE

OLD FAVORITE

OLD FAVORITE

OLD FAVORITE

PASTRAMI ON RYE

MATZO BALL SOUP

LOX

WHITEFISH SALAD

NEW TWIST

NEW TWIST

NEW TWIST

NEW TWIST

PASTRAMI POUTINE

CARROT MISO MATZO BALL SOUP

VEGAN LAKS

SHPRINGEN KATZ!

Sam & Gertie’s, Chicago At this vegan deli, the chef poaches and cures fresh tomatoes, creating a convincing plant-based replica of smoked salmon.

Perly’s, Richmond Here, whitefish salad is reimagined with a Chesapeake Bay twist: It’s formed into a cake, griddled and topped with anchovies and tartar sauce.

The General Muir, Atlanta At this chic spot, pastrami finds its way into a Quebecois classic of french fries smothered with gravy and dotted with cheese curds.

Birdie G’s, Los Angeles It’s hard to one-up a bowl of golden matzo ball soup, but this restaurant figured it out by adding a swirl of carrot miso paste as a finishing touch.

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KNOW YOUR Can you identify these Jewish deli staples?

1 Knish _______ 2 Kugel _______ 3 Gefilte fish _______ 4 Kreplach _______ 5 Blintz _______

A

B

C

D

E ANSWERS: 1. C; 2. D; 3. E; 4. A; 5. B

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corned beef. In San Francisco, Wise Sons Jewish Delicatessen dishes out its own take on the Reuben, replacing the sauerkraut with a layer of kimchi, inspired by co-owner Evan Bloom’s wife, Jessica, who is Korean-American.

And at Call Your Mother in Washington, DC, sesame bagels and cream cheese are sold alongside za’atar-sprinkled bagels and a candied-salmon schmear.

These unexpected, often vegan or vegetarian spins on classic Jewish comfort food have attracted a new generation of fans, and you’ll often find these folks noshing alongside grandparents who love an early-bird special. “Most of our customers are just looking for a good Jewish deli,” says Andrew Kalish of Sam & Gertie’s Vegan Jewish Deli in Chicago. “They’re not necessarily vegan, and they don’t notice or mind the fact that we are 100 percent plant-based.”

This is a far cry from the 1880s, when the Jewish deli got its start in America. During that time, German immigrants, many of whom were Jewish, began arriving on New York City’s shores, bringing their love of sausage and sauerkraut with them.

Before long, aspiring shopkeepers began operating pushcarts and opening small butcher shops in Manhattan stocked with these nostalgic dishes.

A generation later, at the turn of the 20th century, a wave of Eastern European Jewish immigrants arrived, largely settling on the crowded Lower East Side. Romanian Jews introduced pastrami-making techniques that would transform delis from glorified takeout counters into the sacred temples of meat and bread they are today. Around the same time, appetizing shops (stores that specialize in smoked and cured fish— such as lox—cream cheese and other foods that belong on a bagel) sprang up across New York City. Kosher

Frankel’s in Brooklyn serves this unkosher pastrami, egg and cheese.

DELIS PROVIDED A SENSE OF COMMUNITY FOR NEWCOMERS TO A STRANGE LAND. food laws prohibit mixing milk and meat, so the deli provided all things related to cured and pickled meats, while the appetizing counter supplied fish and cheese. Today, many Jewish restaurants blend elements of the two stores under one roof.

“Delis provided a sense of community for newcomers to a strange land and combined far-flung food traditions from the Jewish diaspora into something uniquely American,” says Jennifer Johnson, who co-owns the upscale Jewish deli The General Muir in Atlanta.

By the early 1930s, New York City was home to more than 1,500 kosher delicatessens where you could get pastrami, corned beef and brisket sandwiches, as well as other Eastern European Jewish classics: steaming bowls of matzo ball soup, hefty potato knishes, creamy chopped liver and mouth-puckering pickles.

Some of the most iconic of these restaurants—like Katz’s and 2nd Avenue Deli in New York City, or Langer’s and Canter’s in Los Angeles—still draw impressive

KREPLACH AND BLINTZ: GETTY IMAGES. KNISH AND PASTRAMI: KATZ’S DELI. KUGEL AND GEFILTE FISH: SHUTTERSTOCK. THE BAGEL RESTAURANT: DAN WOLF. LIEBMAN’S DELI: GOLDBELLY. KENNY & ZIGGY’S: ZIGGY GRUBER.

crowds. But in the latter half of the 20th century, many of these older delis shuttered, in part because of a national backlash against saturated fat. In his 2009 book, Save the Deli, author David Sax crisscrossed the country, noshing on pastrami and chronicling the loss of American deli culture in an attempt to revive the nation’s enthusiasm for deli food.

“Everywhere I looked, delis were dying,” he wrote.

But his travels also hinted that a revival was on the way. “There was an appetite for a new type of Jewish delicatessen,” he wrote. “One that blended the traditions of the past with the ideals of the present.” A decade later his prediction is coming true.

Old or new, the best delis offer more than just a great meal. They are a place to meet with friends, linger over a bowl of soup and trade jokes with the gruff but gold-hearted servers. And they go a step further, transforming traditional flavors into beloved trends: Everything bagel seasoning! Pastramispiced lox! “We want the past to inform the future,” Johnson says. “To honor tradition but not be bound by it.”

6

Girl Meets Farm star Molly Yeh kvells over her family’s favorite spot for bagels, soup and bologna.

ating at delis was as much a part of my childhood as was doing homework, just much more enjoyable. The deli that will forever be *my* deli was The Bagel in Skokie, IL, in the middle of the mall where I got all of my homecoming dresses.

The Bagel felt like a speakeasy— a pastrami speakeasy.

The dark wood furniture and big red booths were not where middleschool girls came to take a break; this was where locals of my grandparents’ generation had an early dinner and where my family would go whenever the craving struck for the kind of comfort food that came only in shades of brown and beige. For more than 20 years my order consisted of freshly sliced bologna on challah and a bowl of chicken soup with a softball-size matzo ball. My mom would get a bagel and lox, and my dad would glow over a huge bowl of the Mish-Mash Soup, which was like all of the soups on the menu combined. The hardest part

6

of the meal was not filling up on the baskets of bagel chips, onion rolls and challah slices that greeted us when we sat down.

It wasn’t until a couple of years ago that I thought I’d grow up and change my order from a bologna sandwich to a sophisticated salmon platter. The salmon was good, but something just didn’t feel right. A few months later, The Bagel closed its doors forever. I’m still craving my final bologna sandwich.

LIEBMAN’S DELI

KENNY & ZIGGY’S

KATZ’S

BRONX, NY

HOUSTON

NEW YORK CITY

WEXLER’S DELI LOS ANGELES

Liebman’s opened in 1953, when there were more than 100 Jewish delis in the Bronx.

Now it’s the only one. Order the giant latkes—they come with a pound of applesauce for dipping! liebmansdeli.com

When Ziggy Gruber moved to Houston in 1999, he realized “a life without a great deli is really no life at all.” Today he serves all the essentials plus dishes like goulash and stuffed cabbage. kennyandziggys.com

You probably know Katz’s from that iconic When Harry Met Sally... scene. The pastrami, sold by the pound, is a must-try; it’s slow-smoked for more than three days. katzsdelicatessen.com

Wexler’s is the only LA deli that smokes and cures fish in-house.

In addition to old standards like lox and whitefish, it sells twists on the classics, including pastrami lox and barbecue cod. wexlersdeli.com

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on the road

e can think of plenty of reasons to gather with family this time of year, but the best one might be simply having the extra sets of hands for tamale-making. Tamales have long been associated with the holidays—they’re often part of the Mexican celebration of Las Posadas, commemorating Mary and Joseph’s search for shelter before Jesus’s birth—but the tradition of eating them has become more than just a religious practice. Tamales are a way to reconnect with family and Latinx heritage, and this starts with the big job of making them. Tamales can be labor intensive, so why not get the whole family involved and host a tamalada?

If enough people are making and filling the masa and wrapping the bundles, you can crank out dozens of tamales at a time. Try a few batches this year using this recipe from Pauline Pimienta, co-owner of The Tamale Store in Phoenix. Her family’s red-chile tamales are so beloved, customers start placing their holiday orders in August!

—Nora Horvath

The Tamale Store (thetamalestore.com) sells 5,000 handmade tamales every day in December!

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Pauline Pimienta (right) with her mom, Martha Castillo (center), and sister Maria Stanzak

TAMALES, PHOTO: RALPH SMITH; FOOD STYLING: TYNA HOANG; PROP STYLING: STEPHANIE YEH. PORTRAIT: PATRICK BREEN/USA TODAY NETWORK.

For many Latinx families, it’s not Christmas without tamales.

PORK RED-CHILE TAMALES ACTIVE: 1½ hr | TOTAL: 5 hr 40 min | MAKES: 26

phoenix

FOR THE PORK 2½ pounds boneless pork shoulder 1 head garlic, halved crosswise Kosher salt 2 tablespoons canola oil

9

9

Order tamales from one of these beloved restaurants—they ship nationwide!

Owner Delia Lubin began making tamales with her sister nearly 30 years ago.

Today, Delia’s, with seven locations and 18 flavors, is the go-to tamale shop in Southern Texas.

From $10 for a dozen; deliastamales.com

FOR THE ANCHO CHILE SALSA 10 medium dried ancho chiles, stems and seeds removed 1½ teaspoons granulated garlic 1½ teaspoons dried Mexican oregano ¾ teaspoon ground cumin Kosher salt and freshly ground pepper FOR THE MASA 3½ cups masa harina 2 teaspoons baking powder Kosher salt 1 cup pork lard, melted 26 dried corn husks, soaked in hot water for several hours until soft Salsa, shredded cheese and sour cream, for serving

This eclectic diner serves cuisines from all over the world, but it’s a local legend because of its tamales, which come in six flavors including beef, smoked pork, verde chicken and fire-roasted corn and black bean. $55 for a dozen; cootiebrowns.com

1. Make the pork: Combine the pork with the garlic, 1 tablespoon salt and 3 quarts cold water in a large pot or dutch oven. Bring to a boil, partially cover, then reduce the heat to maintain a simmer.

Cook until the pork is tender, 2½ to 3 hours, turning the pork halfway through and adding more water as needed to keep the pork submerged. Remove the pork to a plate, reserving the broth.

Let the pork cool slightly, then shred.

2. Make the salsa: Bring a large saucepan of water to a boil. Add the chiles and simmer until soft, about 10 minutes. Drain, reserving the saucepan; transfer the softened chiles to a blender along with the granulated garlic, oregano, cumin, 1 teaspoon salt and ½ teaspoon pepper. Add 1½ cups of the pork broth and puree until smooth.

3. Wipe out the reserved saucepan. Heat the canola oil in the pan over medium heat. Add all but ¾ cup salsa to the pan and cook, stirring, until it thickens and darkens, about 5 minutes.

Stir in the shredded pork and 1 cup pork broth. Simmer gently, stirring occasionally, until thickened, about 45 minutes. Season with salt.

4. Make the masa: Mix the masa harina, baking powder and 1 teaspoon salt in a large bowl. Using clean hands, gradually mix in 3½ cups warm pork broth, the reserved ¾ cup salsa and the melted lard until smooth and fully combined; the mixture should be fluffy, almost like frosting. Season with salt.

5. Assemble the tamales: Place a softened corn husk on a work surface. Spread ¼ cup masa across the wider end of the corn husk.

Add 2 tablespoons pork mixture in a line down the center. Fold in the sides of the husk to encase the filling, then fold in the narrower end so the goodness doesn't come out. Repeat with the remaining husks, dough and filling.

6. Cook the tamales: Fill a tamale steamer or large pot with a steamer insert with 2 inches of water and bring to a simmer over medium heat. Stand the tamales up in the steamer basket with the open end up. Steam, covered, until the tamales are softly set, about 1½ hours, checking halfway through and adding more water if needed. Remove the tamales and let cool 10 to 15 minutes to firm up. Serve with salsa, cheese and sour cream.

The Gammill family is well known in Mississippi for their tamales. They’ve made a name for themselves with their ground beef and roasted pork versions. $35 for two dozen; fatmamastamales.com

This shop uses masa made with corn oil instead of lard for a lighter tamale. About a dozen varieties, including vegan options, are sold in-house, but the four most popular (pork, beef, chicken and Hatch chile) are available for shipping. $14 for six; hotdamntamales.com

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Great Shot!

We these Instagram pics of the stars getting into the holiday spirit.

Eddie Jackson wears a festive onesie on Christmas morning. @chefeddiejackson

Geoffrey Zakarian poses with St. Nick himself at a brunch last year at his restaurant The National in New York City. @geoffreyzakarian

Nancy Fuller and her husband, David, ornament themselves for the holidays. @fullerfarmer

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Pet Pic of the Month!

Katie Lee’s rescue pup, Gus, shows off his favorite Christmas sweater. @littlebuddygus

Buddy Valastro and his family dress in their holiday best. @buddyvalastro

Kardea Brown posts a joyful throwback photo of herself and her grandma in Charleston, SC. @kardeabrown

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DECEMBER 2020

NO PURCHASE NECESSARY TO ENTER OR WIN. Food Network Magazine December 2020 Who’s Counting Contest. Sponsored by Hearst Magazine Media, Inc. Beginning November 20, 2020, at 12:01 a.m. ET, through December 29, 2020, at 11:59 p.m. ET (the “Entry Period” ), go to foodnetwork.com/whoscounting on a computer or wireless device and complete and submit the entry form pursuant to the on-screen instructions. All entries must include your name, address, telephone number, email address and a guess of the number of pieces of Hanukkah gelt in the jar that appears in the December 2020 issue of Food Network Magazine. Important notice: You may be charged for visiting the mobile website in accordance with the terms of your service agreement with your carrier. Must have reached the age of majority and be a legal resident of the 50 United States, the District of Columbia or Canada (excluding Quebec). Void in Puerto Rico and where prohibited by law.

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Who’s Counting?

We stocked up on gelt for Hanukkah.

Guess how many chocolate coins are in the jar!

Food Network Magazine (ISSN 1944-723x) is published monthly with combined issues in Jan/Feb and Jul/Aug, 10 times a year by Hearst, 300 West 57th Street, New York, NY 10019 USA. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc: Debi Chirichella, Acting President, Hearst Magazines Group, and Treasurer; Kate Lewis, Chief Content Officer; Kristen M. O’Hara, Chief Business Officer; Catherine A. Bostron, Secretary. © 2020 Food Network Magazine, LLC. “Food Network Magazine” and the “Food Network Magazine” logo are trademarks of Food Network Magazine, LLC. “Food Network” and the “Food Network” logo are registered trademarks of Television Food Network, G.P., and are used under license. All rights reserved. Periodicals postage paid at New York, NY, and additional mailing offices. Canada Post International Publications mail product (Canadian distribution) sales agreement No. 40012499. Editorial and Advertising Offices: 300 West 57th Street, New York, NY 10019. Subscription prices, USA and possessions: $36 for 10 issues; Canada, add $7; all other countries, add $23. SUBSCRIPTION SERVICES: Food Network Magazine will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 6 to 14 weeks. For customer service, changes of address, and subscription orders, log on to service.foodnetworkmag.com or write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593. From time to time, we make our subscriber list available to companies who sell goods and services by mail that we believe would interest our readers. If you would rather not receive such offers via postal mail, please send your current mailing label or exact copy to Mail Preference Service, PO Box 6000, Harlan, IA 51593. You can also visit preferences.hearstmags.com to manage your preferences and opt out of receiving marketing offers by email. Send Canadian returns to Pitney Bowes, PO Box 25542, London, ON N6C 6B2. For subscription orders and inquiries, write to Customer Service Department, Food Network Magazine, PO Box 6000, Harlan, IA 51593, or call 866-587-4653. Food Network Magazine is not responsible for unsolicited manuscripts or art. None will be returned unless accompanied by a self-addressed stamped envelope. Canada BN NBR 10231 0943 RT. Vol. 13 No. 10. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Food Network Magazine, PO Box 6000, Harlan, IA 51593. Printed in USA.

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RECIPES FROM

FOOD NETWORK KITCHEN

holiday favorites

JICAMA-ORANGE SALAD

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

4 oranges ¼ teaspoon ancho chile powder Kosher salt and freshly ground pepper 3 tablespoons extra-virgin olive oil Juice of 1 lime 1 medium jicama, peeled and diced 3 scallions, chopped 2 tablespoons fresh cilantro Seeds of ½ pomegranate

SANG AN.

1. Slice off the top and bottom of each orange. Place cut-side down and cut off the peel and white pith with a chef’s knife, following the curve of the fruit. Cut along both sides of the membranes to remove the segments.

Squeeze the empty membranes over a large bowl to release the juices.

2. Whisk the chile powder, a pinch each of salt and pepper, the olive oil and lime juice into the orange juice.

Add the orange segments and jicama and toss. Before serving, add the scallions, cilantro and pomegranate seeds and gently toss again.

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Preserve the foods you love up to 3x longer.* The revolutionary Bosch counter-depth refrigerators feature a streamlined, flexible interior and freshness technology that takes food preservation to the next level, so food waste is minimized.

Automatic temperature & humidity control takes the guesswork out to keep your food fresh up to 3x longer.*

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After 14 days**

*As compared to a Bosch refrigerator without FarmFresh System™. Results may vary among different foods. **Individual results vary depending on type, initial freshness and proper storage and use of food. ©2020 Bosch Home Appliances | www.bosch-home.com/us

without FarmFresh System™

holiday favorites

CHEESY PHYLLO CUPS WITH BUTTERNUT SQUASH ACTIVE: 30 min l TOTAL: 50 min l SERVES: 8 to 10

cups diced peeled butternut squash (about ½ small squash) 2 tablespoons unsalted butter, melted Kosher salt and freshly ground pepper 1 shallot, minced 30 frozen mini phyllo shells 4 ounces cream cheese, at room temperature ¼ cup mayonnaise 1 cup shredded smoked cheddar cheese (about 2½ ounces) 2 teaspoons fresh thyme

1. Put a baking sheet on the middle oven rack and preheat to 375˚. Toss the squash with the melted butter, ¼ teaspoon salt and a few grinds of pepper. Spread in a single layer on the hot baking sheet and roast until just tender, about 15 minutes. Add the shallot to the pan and toss. Continue roasting until the squash is softened, about 5 minutes. Let cool for a few minutes on the baking sheet.

2. Meanwhile, place the phyllo shells on another baking sheet. Bake until crisp, about 5 minutes. Mix the cream cheese and mayonnaise in a medium bowl.

3. Fill each phyllo shell with a teaspoon of the cream cheese mixture. Top with a few cubes roasted squash and sprinkle with the smoked cheddar and thyme. Return to the oven and bake until lightly browned, about 15 minutes.

LEVI BROWN.

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holiday favorites

GRUYÈRE-ONION FLATBREAD cup grated gruyère cheese tablespoons unsalted butter, at room temperature 2 teaspoons chopped fresh rosemary or thyme Pinch of red pepper flakes 2 pieces lavash (or other flatbread) ½ cup thinly sliced red onion Kosher salt

1. Preheat the oven 425˚. Line a baking sheet with parchment paper. Mix the gruyère, butter, rosemary and red pepper flakes in a small bowl until well combined.

2. Spread the cheese mixture on the lavash; top with the red onion. Place the lavash on the baking sheet and bake until golden and crisp, about 10 minutes. Season with salt; cut into pieces.

ANTONIS ACHILLEOS.

1 3

ACTIVE: 15 min l TOTAL: 25 min l SERVES: 4

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hummus

holiday favorites

ROASTED POTATOES WITH SAGE

1. Place a baking sheet on the bottom rack of the oven and preheat to 425˚. Toss the potatoes with 2 tablespoons olive oil, 2 teaspoons kosher salt and a few grinds of pepper in a large bowl.

2. Brush the hot pan with the remaining 2 tablespoons olive oil and sprinkle with the sage leaves. Add the potatoes cut-side down. Roast until fork-tender, about 20 minutes. Sprinkle with flaky salt.

JUSTIN WALKER.

2 pounds small red potatoes, halved ¼ cup extra-virgin olive oil Kosher salt and freshly ground pepper ½ cup small fresh sage leaves Flaky salt

ACTIVE: 15 min l TOTAL: 35 min l SERVES: 6

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oliday favorites. h y il m fa ic ss la c A fresh take on m/Holidays o .c s e to ta o P e tl it at L ts of easy recipes

Lo

Holiday Hasselback Little Potatoes

holiday favorites

SPINACH AND RICOTTA DUMPLINGS

1. Bring a large, wide pot of salted water to a simmer. Put the spinach in a large bowl and break it up with your fingers. Add the ricotta, ¾ cup parmesan, the flour, eggs, ¾ teaspoon salt, ¼ teaspoon pepper and the nutmeg. Mix with a fork to form a slightly sticky dough.

2. Spread some flour on a plate. Scoop out heaping tablespoonfuls of the spinachricotta mixture and roll into about 24 loose balls using floured hands.

Gently roll the balls in the flour.

3. Bring the marinara sauce to a simmer in a large skillet over medium heat. Whisk in the butter.

4. Gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes.

Remove the dumplings with a slotted spoon, letting the water drain off, and add to the marinara sauce. Gently toss to coat, then divide among plates and sprinkle with the remaining ¼ cup parmesan. Serve with bread.

ANTONIS ACHILLEOS.

Kosher salt 1 10-ounce package frozen chopped spinach, thawed and squeezed dry 1½ cups whole-milk ricotta cheese 1 cup grated parmesan cheese 6 tablespoons all-purpose flour, plus more for rolling 2 large eggs Freshly ground pepper Pinch of freshly grated nutmeg 2 cups marinara sauce 2 tablespoons unsalted butter, cut into pieces Crusty bread, for serving

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

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the tastes that shape E V ERY JA R OF BER TOL L I SAU CE that’s the Tuscan Difference ®

The deliciously sweet Tuscan flavor of plump, sun-kissed, vine-ripened tomatoes blended with Parmesan and Romano cheeses and finished with a kick of cracked black pepper is what shapes Bertolli . And that’s truly the Tuscan Difference. ®

©2020 Mizkan America, Inc.

holiday favorites

RAVIOLI WITH SAGE-WALNUT BUTTER

1. Bring a large pot of salted water to a boil.

Combine the vinegar, honey and bay leaf in a small saucepan and boil over medium-high heat until syrupy, 4 to 5 minutes. Cover to keep warm.

2. Add the ravioli to the boiling water and cook as the label directs. Meanwhile, melt the butter in a large skillet over medium heat.

Add the sage and walnuts and cook until the nuts are toasted, about 3 minutes. Increase

the heat to high, ladle in 1 cup of the ravioli cooking water and bring to a boil. Cook until reduced by about half, 1 to 2 minutes.

3. Reserve another ½ cup cooking water, then drain the ravioli. Add the ravioli to the skillet and toss, adding the reserved cooking water as needed. Remove from the heat, add the parmesan, season with salt and toss.

Divide among bowls and drizzle with the balsamic syrup.

ANTONIS ACHILLEOS.

Kosher salt ¼ cup balsamic vinegar 2 teaspoons honey 1 bay leaf 2 9-ounce packages refrigerated cheese ravioli 6 tablespoons unsalted butter ⅓ cup fresh sage leaves 1 cup walnuts, roughly chopped ¾ cup grated parmesan cheese

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

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We’ve got answers to questions like

honey, why are you flossing that bundt cake?

Discover the secret to the perfect holiday bundt cake, how to slice it expertly using dental floss, plus hundreds of other recipes made with heart healthy* California walnuts at walnuts.org.

*Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

So Simple. So Good.®

holiday favorites

MUSHROOM-STUFFED PORK ROULADE 7 1

tablespoons extra-virgin olive oil pound wild mushrooms (such as oyster and/or hen of the woods), trimmed and sliced 1 small head garlic, minced Kosher salt and freshly ground pepper ½ cup finely chopped fresh parsley 1 tablespoon finely chopped fresh thyme, plus 2 sprigs 1 tablespoon finely chopped fresh rosemary, plus 1 sprig 1 center-cut boneless pork loin roast (3½ to 4 pounds) ¼ cup dry sherry 1 cup low-sodium chicken broth 1 tablespoon unsalted butter

tablespoon olive oil and the garlic to the other side of the skillet and cook, stirring occasionally, until the garlic is softened, about 30 seconds. Stir the garlic into the mushrooms and season with salt and pepper. Let cool.

2. Meanwhile, combine the parsley, chopped thyme and rosemary and 3 tablespoons olive oil in a small bowl; season with salt and pepper. Set aside.

3. Butterfly the pork: Position your knife about one-third of the way up the length of the pork loin, with your knife parallel to the cutting board. Begin cutting into the pork, pulling the meat away with your other hand so that it opens up into a flat, evenly thick piece. Season the pork with salt and pepper, spread the herb oil over the top, and top with the mushrooms. Roll the pork into a log and tie in 1-inch intervals using kitchen twine. Season with salt and pepper.

4. Set a rack in a large roasting pan. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pork, fat-side down, and cook until browned, about 3 minutes. Cook, turning,

until browned all over, 1 to 2 more minutes.

Transfer the pork, seam-side down, to the rack in the pan. Roast on the lower oven rack until a thermometer inserted into the thickest part of the meat (not the filling) registers 135˚, 1 hour to 1 hour 15 minutes.

Transfer the pork on the rack to a cutting board, tent with foil and let rest 30 minutes.

5. Meanwhile, make the sauce: Skim off any excess fat from the juices in the roasting pan and add the sherry. Place the pan across two burners over medium-high heat.

Add the thyme and rosemary sprigs and cook, scraping up any browned bits with a wooden spoon and stirring, until the liquid is reduced by about half, about 1 minute.

Pour into a small saucepan, add the chicken broth and bring to a boil. Lower the heat so the liquid simmers and cook until slightly reduced, 4 to 5 minutes. Stir in the butter and season with salt. Strain the sauce through a fine-mesh sieve.

6. Place the pork on the cutting board and remove the twine; cut into ½-inch-thick slices. Transfer to a platter and serve with the sauce.

RYAN DAUSCH.

1. Position a rack in the lower third of the oven; preheat to 350˚. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until they start browning, about 2 minutes. Cook, stirring occasionally, until tender, 4 to 5 more minutes. Push the mushrooms to one side of the skillet. Add 1 more

ACTIVE: 1 hr 15 min l TOTAL: 3 hr l SERVES: 6 to 8

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.

holiday favorites

1

12- to 14-pound turkey, thawed if frozen Kosher salt 1 tablespoon sugar 1 tablespoon fresh rosemary, plus 1 sprig 1 tablespoon chopped fresh sage, plus 1 sprig 1 tablespoon fresh thyme, plus 3 sprigs 1 teaspoon celery seeds Freshly ground pepper 1 carrot, cut into chunks 1 stalk celery, cut into chunks 2 shallots, halved 1 cup dry white wine 1 stick unsalted butter, melted

ACTIVE: 1 hr l TOTAL: 4½ hr (plus 8 hr brining) l SERVES: 8 to 10

1. The day before roasting, remove the neck and giblets from the turkey. Pat the turkey dry with paper towels and put on a rimmed baking sheet.

2. Pulse ¼ cup salt, the sugar, 1 tablespoon each rosemary, sage and thyme, the celery seeds and 2 teaspoons pepper in a spice grinder until the herbs are finely chopped and the salt is pale green. Rub the turkey inside and out with the salt mixture, rubbing some under the skin of the breasts. Refrigerate, uncovered, at least 8 hours or overnight.

3. Position a rack in the lowest part of the oven (remove the other racks); preheat to 350˚. Rinse the turkey well and pat dry with paper towels. Stuff the cavity of the turkey with the rosemary, sage and thyme sprigs,

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the carrot, celery and shallots. Tie the legs together with kitchen twine. Put the turkey breast-side up on a rack set in a large roasting pan and tuck the wings under the body.

Let sit at room temperature for 30 minutes.

4. Pour the wine over the turkey, then brush all over with the melted butter. Roast the turkey 1 hour, then baste with the pan drippings, adding up to ½ cup water to the pan if the drippings are getting too dark.

Continue to roast the turkey, basting every 30 minutes and adding more water to the pan if needed, until the skin is golden brown and a thermometer inserted into the thigh registers 160˚, 1½ to 2 more hours. Transfer the turkey to a cutting board and let rest 30 minutes before carving.

RYAN DAUSCH.

DRY-BRINED HERBED TURKEY

the kind of good that makes any celebration special

* Federal regulations prohibit the use of hormones and steroids in poultry. © 2020 Butterball, LLC. BUTTERBALL is a trademark of Butterball, LLC.

No matter what size your celebration is this year, Butterball has what you need to make it special and delicious.

Go to Butterball.com for recipes, meal ideas and turkey tips.

holiday favorites

SPICY HONEY-GLAZED HAM ACTIVE: 30 min l TOTAL: 4 hr l SERVES: 8 to 10

1 1 1 ¾ ½ ½ 3 3 1 ½

8-pound fully cooked bone-in half ham (shank or butt) cup low-sodium chicken broth cup honey cup packed light brown sugar cup dijon mustard cup whole-grain mustard tablespoons apple cider vinegar tablespoons hot sauce tablespoon chopped fresh thyme teaspoon red pepper flakes

CON POULOS.

1. Bring the ham to room temperature 1 hour before baking.

2. Position a rack in the lowest part of the oven (remove the other racks); preheat to 350˚. Trim off any skin from the ham, leaving a ¼-inch layer of fat. Score the fat with a sharp knife in a 1-inch crosshatch pattern without cutting through to the meat. Place the ham flat-side down in a roasting pan and add the chicken broth to the pan. Cover with foil and bake 1½ hours.

3. Meanwhile, make the glaze: Whisk the honey, brown sugar, both mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl. Remove ¾ cup of the glaze to a separate bowl and set aside for serving.

Remove the ham from the oven, discard the foil and brush with about one-quarter of the remaining glaze.

Continue baking, brushing with the glaze and the pan juices every 30 minutes, until the ham is a deep reddish brown and a thermometer inserted into the center registers 140˚, 1 to 1½ more hours. (Add ½ cup water to the pan if the juices dry out.)

4. Transfer the ham to a cutting board and let rest 20 minutes before slicing.

Serve with the reserved glaze.

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holiday favorites

GERMAN CHOCOLATE CHEESECAKE FOR THE CRUST Cooking spray 9 chocolate graham cracker sheets 6 tablespoons unsalted butter, at room temperature 2 tablespoons sugar ¼ teaspoon salt FOR THE TOPPING 1 7-ounce package sweetened shredded coconut (about 2 cups) 1½ cups pecan halves 1½ sticks (12 tablespoons) unsalted butter 4 large egg yolks 1⅓ cups sugar 1 12-ounce can evaporated milk 2 teaspoons pure vanilla extract ¼ teaspoon salt FOR THE CHEESECAKE 8 ounces semisweet chocolate, chopped 3 8-ounce packages cream cheese, at room temperature 1 cup sugar 3 large eggs ¼ cup unsweetened cocoa powder ½ teaspoon salt 1 cup sour cream 1 teaspoon pure vanilla extract

1. Make the crust: Position racks in the middle and lower third of the oven; preheat to 350˚. Wrap the outside (bottom and side) of a 9-inch springform pan with foil.

Coat the inside of the pan with cooking spray and line the bottom with parchment paper. Pulse the graham crackers, butter, sugar and salt in a food processor until fine moist crumbs form, about 1 minute. Press evenly into the bottom and ¼ inch up the side of the springform pan. Bake until set, about 15 minutes. Transfer the pan to a rack and let cool completely.

2. Make the topping: Line 2 baking sheets with foil. Spread the coconut on one and the pecans on the other. Bake, stirring the coconut once or twice, until the coconut and pecans are toasted, 12 to 15 minutes.

Let cool. Pulse the pecans in the food processor until coarsely chopped; transfer to a small bowl.

3. Combine the butter, egg yolks, sugar, evaporated milk, vanilla and salt in a large saucepan. Bring to a simmer over medium heat and cook, stirring constantly, until the mixture reduces and caramelizes slightly, about 10 minutes. Stir in the chopped pecans and 1½ cups coconut, reserving the remaining coconut for topping. Let the mixture cool.

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4. Meanwhile, make the cheesecake: Fill a roasting pan halfway with water and set on the lower oven rack. Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted; let cool to lukewarm. Wipe out the food processor; add the cream cheese, sugar, eggs, cocoa powder and salt and pulse until smooth, about 2 minutes, scraping down the sides. Add the melted chocolate, sour cream and vanilla; pulse until combined.

5. Transfer about half of the batter to the prepared crust; smooth with a spatula.

Spoon about two-thirds of the coconutpecan topping evenly over the batter.

Top with the remaining batter; smooth the top. Set on the middle oven rack (directly over the pan of water) and bake until set around the edge but the center still jiggles slightly, 1 hour to 1 hour 15 minutes.

Transfer to a rack and let cool to room temperature, then cover and refrigerate until cold and set, at least 8 hours or overnight.

6. Run a thin knife around the edge of the cheesecake; remove the springform ring.

Microwave the remaining coconut-pecan topping to soften, about 30 seconds (stir in 1 to 2 tablespoons water to loosen, if necessary). Spread the topping on the cheesecake; top with the reserved coconut.

RYAN DAUSCH.

ACTIVE: 1 hr l TOTAL: 2½ hr (plus overnight chilling) l SERVES: 10 to 12

It’s a Piece of (Cheese)cake ©2020 Kraft Foods

Visit cheesecakeforsanta.com for Santa's favorite cheesecake recipes.

holiday favorites

SALTED CARAMEL–ORANGE UPSIDE-DOWN CAKE FOR THE CARAMEL ⅔ cup sugar ⅓ cup water ¼ teaspoon kosher salt 1 tablespoon salted butter 4 to 5 oranges FOR THE CAKE ½ cup sliced almonds 1¼ cups all-purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon kosher salt 1 stick salted butter, at room temperature ⅔ cup sugar 2 large eggs 1 teaspoon grated orange zest ½ cup sour cream Sea salt, for sprinkling

1. Make the caramel: Combine the sugar, water and kosher salt in a medium saucepan over medium heat, stirring just until the sugar dissolves. Cook, gently swirling the pan occasionally but not stirring, until amber, 8 to 10 minutes.

Brush any sugar crystals off the side of the pan with a wet pastry brush. Remove from the heat and carefully whisk in the butter (the mixture will bubble). Pour into a 9-inch round cake pan, tilting the pan to coat the bottom; set aside.

2. Slice off the top and bottom of each orange. Place the oranges cut-side down and cut off the peel and white pith with a chef’s knife, following the curve of the fruit.

Cut along both sides of each membrane to remove the segments. Set the segments aside, discarding any seeds.

3. Make the cake: Preheat the oven to 350˚.

Spread the almonds on a baking sheet and roast until golden brown, 8 to 10 minutes. Let

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cool, then transfer to a food processor and pulse until finely ground. Transfer to a medium bowl; add the flour, baking powder, baking soda and kosher salt and whisk to combine.

4. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the eggs, one at a time, scraping down the bowl as needed. Beat in the orange zest. Reduce the mixer speed to low; beat in the flour mixture in three batches, alternating with the sour cream, until just smooth.

5. Arrange the orange segments in the cake pan over the caramel in concentric circles. Add the batter and smooth the top.

Bake until golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. (Tent with foil if the top gets too dark.) Transfer to a rack and let cool slightly, then run a knife around the edge of the cake and invert onto a platter.

Let cool completely. Sprinkle with sea salt.

KANA OKADA.

ACTIVE: 40 min l TOTAL: 1 hr 35 min (plus cooling) l SERVES: 8 to 10

holiday favorites

RED VELVET WHOOPIE PIES FOR THE COOKIES 1 ounce semisweet chocolate, chopped ½ ounce milk chocolate, chopped 1½ sticks (12 tablespoons) unsalted butter, melted ½ cup sour cream 2 large eggs 1½ teaspoons apple cider vinegar ½ teaspoon pure vanilla extract 1 tablespoon red food coloring 2¼ cups all-purpose flour 1 cup granulated sugar ¼ cup unsweetened cocoa powder 2 teaspoons baking powder ¼ teaspoon baking soda ½ teaspoon salt

ACTIVE: 35 min l TOTAL: 1 hr 10 min (plus cooling) l MAKES: 18

1. Make the cookies: Preheat the oven to 375˚. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.

2. Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a large bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt. Add the flour mixture to the butter mixture in four equal batches, whisking in each batch completely before adding the next. Stir in the melted chocolate.

3. Scoop heaping tablespoonfuls of batter onto the prepared pans and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the pans, then transfer the cookies to racks to cool completely.

4. Meanwhile, make the filling: Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds.

5. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

KATE MATHIS.

FOR THE FILLING 8 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature 2½ cups confectioners’ sugar, sifted 1 vanilla bean, halved lengthwise and seeds scraped out

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holiday favorites

LOADED HOLIDAY COOKIES slices bacon, chopped cup plus 2 teaspoons packed dark brown sugar 1 teaspoon water 1½ cups all-purpose flour ½ teaspoon baking powder ½ teaspoon baking soda ¼ teaspoon salt 1¼ sticks (10 tablespoons) unsalted butter, at room temperature ½ cup granulated sugar 1 large egg, plus 1 egg yolk, at room temperature 2 teaspoons pure vanilla extract 1 cup broken mini pretzels ½ cup semisweet chocolate chips ½ cup mini M&M’s 2 cups kettle-cooked potato chips, broken

1. Position racks in the upper and lower thirds of the oven; preheat to 350˚. Line 2 baking sheets with parchment paper.

Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 10 minutes. Pour off the drippings into a small bowl, keeping the bacon in the skillet; let the drippings cool.

2. Add 2 teaspoons brown sugar and the water to the skillet with the bacon and cook, stirring, until the sugar dissolves and the bacon is crisp, about 1 minute. Transfer the bacon mixture to a plate and spread it out; let cool.

3. Whisk the flour, baking powder, baking soda and salt in a medium bowl. Beat the butter, 2 tablespoons of the reserved bacon drippings, the remaining ½ cup brown sugar

and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 2 to 3 minutes.

Beat in the whole egg, egg yolk and vanilla until well combined. Reduce the mixer speed to low and beat in the flour mixture until just combined. Add the pretzels, chocolate chips, M&M’s and bacon and beat until just combined. Stir in the potato chips with a rubber spatula.

4. Roll the dough into large balls (about 3 tablespoons each). Arrange 2 inches apart on the baking sheets. Bake, switching the pans halfway through, until the cookies are golden and set around the edges but still soft in the middle, 13 to 15 minutes. Let the cookies cool 5 minutes on the pans, then transfer to racks to cool completely.

RYAN DAUSCH.

5 ½

ACTIVE: 45 min l TOTAL: 1 hr (plus cooling) l MAKES: about 24

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© 2020 Mars or Affiliates

©

Holidays are better with

# betterwithmms

and

holiday favorites

MINI CHOCOLATEPISTACHIO CANNOLI

ACTIVE: 40 min l TOTAL: 1 hr 10 min MAKES: 12

¼

cup chopped semisweet chocolate (about 1½ ounces) ¼ cup finely chopped pistachios 12 mini cannoli shells 1 cup ricotta cheese ½ cup confectioners’ sugar, plus more for dusting 1 teaspoon grated tangerine or orange zest 1 tablespoon fresh tangerine or orange juice Pinch of ground cinnamon 2 tablespoons heavy cream

TINA RUPP.

1. Put the chopped chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until melted. Put the pistachios in another bowl. Dip both ends of each cannoli shell in the chocolate, then in the pistachios. Arrange on a baking sheet and refrigerate until ready to fill.

2. Beat the ricotta, confectioners’ sugar, tangerine zest and juice, and the cinnamon in a bowl with a mixer until fluffy, about 10 minutes. Add the heavy cream and beat until creamy, 1 to 2 more minutes. Cover and refrigerate at least 30 minutes or overnight.

3. Transfer the ricotta filling to a pastry bag fitted with a star tip (or use a resealable plastic bag and snip a corner). Pipe into the prepared shells from both ends. Dust with confectioners’ sugar before serving.

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ingredients ½ cup sugar 5 large egg yolks, lightly beaten 16 oz. BelGioioso Ricotta con Latte® Whole Milk cheese ¼ cup BelGioioso Mascarpone cheese 2 Tbsp. flour ½ tsp. baking powder 2 Tbsp. orange zest 2 tsp. Cointreau orange liqueur ¼ tsp. Kosher salt 5 large egg whites Fresh berries Powdered sugar

Look for BelGioioso in the Deli specialty cheese case. belgioioso.com/product-locator

directions Preheat oven to 350˚F. Line a 9-inch springform pan with parchment paper or grease with unsalted butter.

Add each of the following ingredients separately to a blender or food processor, pulsing in between each new ingredient. Start with sugar, add egg yolks, BelGioioso Ricotta con Latte®, BelGioioso Mascarpone, flour, baking powder, orange zest, Cointreau liqueur and salt. Once all ingredients have been added, blend mixture until smooth and transfer to a large mixing bowl and set aside.

Beat the egg whites with an electric mixer until soft peaks appear. Gently fold egg whites into ricotta mixture.

Pour batter into springform pan and bake until center of cake is set, about 45-60 minutes. Allow cake to cool slightly before removing from the pan. Serve cake at room temperature topped with fresh berries and a sprinkle of powdered sugar.

Happy Holidays from

holiday favorites

MERINGUE KISSES

ACTIVE: 40 min l TOTAL: 3 hr 40 min (plus cooling) l MAKES: about 70

4

large egg whites, at room temperature ½ teaspoon cream of tartar ¼ teaspoon salt 2¼ cups confectioners’ sugar 1 11-ounce bag white chocolate chips 1 tablespoon coconut oil or shortening Red sanding sugar, for decorating

RYAN DAUSCH.

1. Position racks in the upper and lower thirds of the oven; preheat to 250˚.

Line 2 baking sheets with parchment paper. Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque,

about 1 more minute. Gradually add the confectioners’ sugar, about ¼ cup at a time, and beat until stiff, shiny peaks form, about 5 more minutes.

2. Transfer the meringue to a piping bag fitted with a large round tip. Pipe 1-inch drops on the baking sheets, pulling the bag up to form a peak. Bake until the meringues are dry and crisp, about 3 hours. Let cool on the baking sheets.

3. Combine the white chocolate chips with the coconut oil in a microwavesafe bowl. Microwave in 30-second intervals, stirring, until melted. Dip the bottoms of the meringues in the white chocolate, then dip in red sanding sugar.

Place the meringues on parchment paper and let set.

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© 2020 Reynolds Consumer Products, LLC.

Let’s make it together.

holiday favorites

GINGER ANGEL FOOD CAKE FOR THE CAKE 1 cup minus 1 tablespoon cake flour 1½ cups confectioners’ sugar, plus more for topping ¼ teaspoon salt 11 large egg whites, at room temperature 1½ teaspoons cream of tartar 1 cup granulated sugar 1 teaspoon pure vanilla extract 1 teaspoon finely grated lime zest 3 tablespoons finely grated fresh ginger

1. Make the cake: Preheat the oven to 350˚.

Sift the flour, confectioners’ sugar and salt onto a sheet of parchment paper. Sift again.

2. Beat the egg whites in a large bowl with a mixer on medium speed until frothy. Add the cream of tartar and beat until soft peaks form, about 5 minutes. Gradually beat in the granulated sugar, about 1 tablespoon at a time, then increase the speed to medium high and continue beating until stiff shiny peaks form, 12 to 15 minutes. Add the vanilla, lime zest and ginger and beat a few seconds to combine.

3. Sprinkle one-quarter of the flour mixture over the egg white mixture and gently fold with a rubber spatula. Fold in the remaining flour mixture in three additions.

4. Transfer the batter to an ungreased 10-inch tube pan. Bake until the cake feels springy when touched and a toothpick inserted into the center comes out clean, 40 to 50 minutes. Invert the pan onto a funnel or the neck of a bottle and let cool completely. Loosen the edges with a small knife, tap the sides of the pan against the counter and unmold.

5. Make the sauce: Puree 2 half-pints raspberries in a blender with the water, granulated sugar, lime zest and lime juice.

Strain through a fine-mesh sieve to remove the seeds. Top the cake with confectioners’ sugar, the sauce and the remaining half-pint raspberries.

CON POULOS.

FOR THE SAUCE 3 half-pints raspberries 2 tablespoons water ⅓ cup granulated sugar ½ teaspoon finely grated lime zest, plus 1 teaspoon lime juice

ACTIVE: 45 min l TOTAL: 1 hr 25 min (plus cooling) l SERVES: 8 to 10

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THIS IS THE SWEETNESS REVOLUTION COMPLETELY SWEET. TRULY REVOLUTIONARY. SWEETNESS WITHOUT THE SUGAR.

holiday favorites

FROSTED MOCHA BROWNIES

ACTIVE: 40 min TOTAL: 1 hr 15 min (plus cooling) MAKES: about 20

FOR THE BROWNIES Vegetable oil, for the pan 2 sticks unsalted butter 4 ounces semisweet chocolate, chopped 2 cups granulated sugar 3 tablespoons instant espresso powder 4 large eggs 1½ cups all-purpose flour ⅓ cup unsweetened cocoa powder ½ teaspoon salt FOR THE FROSTING 1 tablespoon instant espresso powder 1 tablespoon milk 1 stick unsalted butter, at room temperature ¼ teaspoon salt 1½ cups confectioners’ sugar

RYAN DAUSCH.

1. Make the brownies: Preheat the oven to 350˚. Line a 9-by-13-inch baking dish with foil, leaving an overhang, then brush the foil with vegetable oil. Melt the butter and chocolate in a large saucepan over low heat, stirring occasionally. Remove from the heat and whisk in the granulated sugar, espresso powder and eggs. Stir in the flour, cocoa powder and salt until combined.

2. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Transfer the pan to a rack to cool completely.

3. Make the frosting: Mix the espresso powder and milk in a small bowl. In a separate bowl, beat the butter and salt with a mixer on medium-high speed until fluffy, about 2 minutes. Reduce the speed to low and gradually beat in the confectioners’ sugar and milk mixture, then beat on medium-high speed until fluffy.

4. Remove the brownies from the pan using the foil overhang. Spread the frosting on top and cut into pieces.

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THE JOY IS IN THE GIVING

MADE WITH MILK FROM GRASS-FED COWS T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.

PROMOTION

holiday T happiness T Find inspiration for your holidays with these essential products from our partners.

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BOAR’S HEAD @boarshead_official

BOSCH bosch-home.com/us/FreshbyDesign

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BUTTERBALL® FROZEN WHOLE TURKEY butterball.com

CALIFORNIA WALNUTS walnuts.org

FINLANDIA finlandiacheese.com

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THE LITTLE POTATO COMPANY littlepotatoes.com

M&M’S CHOCOLATE CANDIES mms.com

McCORMICK mccormick.com/christmas

PHILADELPHIA CREAM CHEESE creamcheese.com

PILLSBURY @pillsbury

REYNOLDS WRAP® reynoldskitchens.com/holidays

STARBUCKS® COFFEE AT HOME athome.starbucks.com

REYNOLDS KITCHENS® PARCHMENT PAPER reynoldskitchens.com/products/parchment-paper

TRUVIA truvia.com

holiday favorites

BAKED CROISSANT FRENCH TOAST WITH ORANGE SYRUP 3 large eggs ¼ cup plus 1 tablespoon sugar 1 cup whole milk Grated zest of 1 orange, plus 2 tablespoons orange juice 1 tablespoon pure vanilla extract 4 croissants ½ cup orange marmalade ¼ cup water

1. Whisk the eggs, ¼ cup sugar, the milk, orange zest, orange juice and vanilla in a large bowl. Put the croissants in an 8-inch square baking dish, squeezing them in to fit in a single layer. Pour the egg mixture over the croissants, then put a plate on top and press down to keep them submerged. Let soak in the refrigerator, at least 30 minutes and up to 1 hour.

2. Preheat the oven to 350˚. Remove the plate from the croissants, cover the baking PRESENTED BY

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dish with foil and bake until set, about 40 minutes. Remove from the oven and turn on the broiler. Uncover the baking dish, sprinkle the croissants with the remaining 1 tablespoon sugar and broil until the sugar is bubbling in spots, about 2 minutes.

3. Meanwhile, mix the orange marmalade and water in a small microwave-safe bowl. Microwave until warm and loose, 1 to 2 minutes. Serve the French toast with the orange syrup.

ANDREW PURCELL.

ACTIVE: 15 min l TOTAL: 1 hr 25 min l SERVES: 4

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

IT’S GONNA BE GREAT ™

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

holiday favorites

WAFFLES WITH CRANBERRY SYRUP cup pure maple syrup cup cranberries (fresh or frozen) teaspoon pure vanilla extract cups all-purpose flour teaspoons baking powder tablespoons sugar teaspoon salt large eggs cups milk tablespoons shortening, melted tablespoons unsalted butter, melted, plus more butter for topping Cooking spray, for the waffle iron

1. Make the syrup: Combine the maple syrup, cranberries and vanilla in a small saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, until the berries pop, about 10 minutes.

2. Meanwhile, make the waffles: Whisk the flour, baking powder, sugar and salt in a large bowl. Mix in the eggs, milk, melted shortening and melted butter until well combined.

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3. Preheat a waffle iron.

Lightly spray with cooking spray.

Ladle the batter into the waffle iron and cook according to the manufacturer’s instructions until the waffles are browned and crisp.

Repeat with the remaining batter.

Top the waffles with butter and the cranberry syrup.

RYAN LIEBE.

1 ¾ ½ 2 4 2 1 2 1½ 5 4

ACTIVE: 25 min l TOTAL: 25 min l SERVES: 4 to 6

MAKE

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Available where groceries are sold.

Starbucks® and the Starbucks logo are registered trademarks of Starbucks Corporation used under license by Nestlé.

holiday favorites

MINI OLIVE OIL CAKES WITH LEMON GLAZE

ACTIVE: 20 min l TOTAL: 50 min MAKES: 6 small or 12 mini cakes

FOR THE CAKES 1 tablespoon unsalted butter, melted 1 cup all-purpose flour, plus more for dusting 1⅓ cups granulated sugar 2 tablespoons grated lemon zest (from 2 lemons) 2 large eggs ¼ cup extra-virgin olive oil ⅔ cup whole milk ½ teaspoon baking powder ½ teaspoon salt 1 teaspoon finely minced fresh thyme, plus small sprigs for garnish FOR THE GLAZE 1½ cups confectioners’ sugar 2½ to 3 tablespoons lemon juice (from 1 to 2 lemons) 2 tablespoons unsalted butter, melted

KANA OKADA.

1. Make the cakes: Preheat the oven to 350˚. Brush a 6- or 12-cup mini Bundt or muffin pan with the melted butter. Lightly dust with flour and shake out the excess.

2. Pulse the granulated sugar and lemon zest in a blender until combined. Add the eggs, one at a time, then gradually pour in the olive oil and milk, pulsing until emulsified, about 30 seconds. Don’t overblend or the cakes will be too puffy.

3. Whisk the flour, the baking powder, salt and minced thyme in a small bowl. Add to the blender in two batches, pulsing lightly until just combined; stop to scrape down the blender as needed.

4. Pour the batter into the prepared pan.

Bake until the cakes just begin to pull away from the sides of the pan and spring back when lightly touched, 28 to 30 minutes for a 6-cup Bundt pan and 22 to 25 minutes for a 12-cup Bundt or muffin pan. Let cool in the pan for 10 minutes, then loosen the sides with a small knife and invert the cakes onto a rack.

5. Meanwhile, make the glaze: Whisk the confectioners’ sugar, 2½ tablespoons lemon juice and the butter until smooth, adding ½ tablespoon more lemon juice if the glaze is too thick. Drizzle the glaze over the cakes; garnish with thyme sprigs.

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holiday favorites

PEPPERMINT HOT COCOA

PEPPERMINT WHITE HOT COCOA

2 cups milk ¼ cup sugar 3 tablespoons unsweetened cocoa powder ½ cup chopped mint chocolate Marshmallows and mini candy canes, for garnish

2 cups half-and-half 2 tablespoons sugar ¼ teaspoon peppermint extract ⅔ cup chopped white chocolate Whipped cream and peppermint sticks, for garnish

1. Combine the milk, sugar and cocoa powder in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar is dissolved, about 3 minutes. Add the mint chocolate and cook, whisking, until melted, about 2 minutes.

2. Ladle the hot cocoa into mugs. Add a few marshmallows and a mini candy cane to each.

1. Combine the half-and-half, sugar and peppermint extract in a medium saucepan. Cook over medium heat, whisking occasionally, until the sugar is dissolved, about 3 minutes. Add the white chocolate and cook, whisking, until melted, about 2 minutes.

2. Ladle the hot cocoa into mugs. Top with whipped cream and add a peppermint stick to each.

ACTIVE: 10 min l TOTAL: 10 min l SERVES: 2

ANTONIS ACHILLEOS.

ACTIVE: 10 min l TOTAL: 10 min l SERVES: 2

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holiday spirit is baked at 350°.

holiday favorites

CIDER PUNCH

ACTIVE: 15 min l TOTAL: 2½ hr l MAKES: 6

4 cups apple cider 1 cinnamon stick 3 whole cloves Pinch of kosher salt 1 orange, halved, plus orange slices for garnish ¾ cup bourbon

CON POULOS.

1. Combine the apple cider, cinnamon stick, cloves and salt in a large saucepan.

Squeeze the juice from the halved orange into the pan and add the peels. Bring to a simmer, then remove from the heat and let steep 10 to 15 minutes.

2. Strain the cider mixture into a pitcher and stir in the bourbon. Refrigerate at least 2 hours or overnight.

3. Pour the punch into tall glasses filled with ice or reheat and serve warm in punch mugs. Garnish with orange slices.

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Sorry I brought up politics.

Thank you for hosting.

BRING SOMETHING MORE TO THE TABLE

Basil Hayden’s® Kentucky Straight Bourbon Whiskey and Basil Hayden’s® Dark Rye, Kentucky Straight Rye Whiskey blended with Canadian Rye Whisky and Port, 40% Alc./Vol. ©2020 Kentucky Springs Distilling Co., Clermont, KY.