Lunds & Byerlys REAL FOOD Winter 2026

Lunds & Byerlys

winter 2026

Winter 2026

Dip Into Deliciousness volume 21 number 4

Beer and Wine Add a Flavor Infusion Scandinavian Bakes for a Sweet Escape chef spotlight:

Blue Zones’ Dan Buettner

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complimentary

winter Comfort,

Italian Style

Cozy up with homemade twists on Italian classics

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ESTATE ONE-OF-A-KIND COLLECTION

We are thrilled to announce that we have expanded our Estate collection filled with one-of-a-kind styles from Victorian to Contemporary.

Schedule your personal viewing today!

Visit our showroom in St. Louis Park or online at www.ContinentalDiamond.com

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Discover why more homeowners, builders, and designers choose ALL, Inc. for appliances and cabinets. Whether you’re designing your new home or updating your current space, no one offers better pricing or a better selection of world-class brands. From cooking and laundry to specialty appliances and custom cabinetry, we have what

Serving Minnesota Since 1947

you’re looking for. Let us bring your vision to life.

ST. PAUL | PLYMOUTH | ALLINC.COM

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COME IN FROM THE COLD TO WARMTH AND GOOD FOOD

WINTER Pasta, Please

Comfort food is personal, but pasta can often put you in a happy place (page 20).

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PHOTOGRAPHER TERRY BRENNAN FOOD STYLIST LARA MIKLASEVICS

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“Food is our common ground, a universal experience.”

–JAMES BEARD

20 Winter Comfort, Italian Style

Cozy up with homemade twists on Italian classics and bring satisfying warmth to your table

BY ERICA DE MANE

O N T H E COV E R

Cavatelli with Sardinian Sausage, Fennel, and Saffron Ragù, page 22

44 Whisked Away

Step inside the cozy kitchens of Scandinavia, where every baked treat offers a sweet escape from the cold

P H OTO G R A P H E R

Terry Brennan F O O D ST Y L I ST

Lara Miklasevics

RECIPES BY TRINE HAHNEMANN AND SOFIA NORDGREN

PUBLISHER

52 The Recipe for Longevity

The world’s blue zones of the longest-living people have inspired Dan Buettner’s latest cookbook that emphasizes taste as a key to sticking with healthy meals

BY MARY SUBIALKA

Tammy Galvin G RO U P E D I TO R , C U STO M P U B L I CAT I O N S

Alesha Taylor CO N T E N T D I R EC TO R

Mary Subialka CO N T R I B U T I N G E D I TO R S

Linden M. Bayliss Amanda Christensen Emma Enebak C R E AT I V E D I R EC TO R

Ted Rossiter A RT D I R EC TO R

Olivia Curti P RO D U C T I O N D I R EC TO R

4 Ingredient

Sweet, savory, and everything in between—dark chocolate does it all

BY ALESHA TAYLOR

PHOTOS (FROM ABOVE) TERRY BRENNAN, COLUMBUS LETH, DAN BUET TNER, ADOBE

6 Four of a Kind

Little beans are proteinpacked powerhouses

BY MARY SUBIALKA

17 Tips and Tools Baking gadgets and timesaving tricks

BY AMANDA CHRISTENSEN

18 Healthy Habits Tips for healthy eating in the New Year

BY LINDEN M. BAYLISS

30 Dip Into Deliciousness

Make any night or gettogether special with easy, shareable dips RECIPES FROM RYLAND, PETERS & SMALL

C E L E B R AT E T H E BITTERSWEET B L I S S O F DA R K C H O CO L AT E See page 4

36 Flavor Infusion

Add an extra splash of seasoning to recipes with wine or beer in the mix

BY MARY SUBIALKA

56 Pairings

Chianti pairs centuries of tradition with dinner

BY MARY SUBIALKA

Deidra Anderson A DV E RT I S I N G CO O R D I N ATO R

Sydney Kell S A L E S & M A R K E T I N G S P EC I A L I ST

Tausha Martinson-Bright VO L U M E 21, N U M B E R 4

Real Food magazine is published quarterly

by Greenspring Media, LLC, 9401 James Ave. S., Suite 152, Bloomington, MN 55431, 612.371.5800, Fax 612.371.5801. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission from the publisher. Real Food is exclusively operated and owned by Greenspring Media, LLC. Printed in the USA. realfoodmag.com The pages between the covers of this magazine (except for any inserted material) are printed on paper made from wood fiber that was procured from forests that are sustainably managed to remain healthy, productive and biologically diverse.

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ingredient

Bittersweet Bliss Sweet, savory, and everything in between—dark chocolate does it all by alesha taylor

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A Pantry Staple with Possibility Dark chocolate has grown far beyond the role of candy bar or dessert garnish. Today, chefs and home cooks alike recognize it as a versatile ingredient that can anchor both sweet and savory dishes. Its roasted, slightly bitter notes can enrich sauces, balance spice, and elevate everyday cooking. Think of it as you would olive oil or Parmesan: a foundational staple that transforms anything it touches.

PHOTO ADOBE

F

ew ingredients carry as much allure as dark chocolate. Bittersweet yet smooth, luxurious yet approachable, it has long held a place at the crossroads of comfort and sophistication. For centuries, cacao has been celebrated in cultures around the world for its richness, its ritual, and, more recently, its potential health benefits. More than just a treat, dark chocolate offers not just sweetness, but complexity.

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Everyday Indulgences Dark chocolate slips seamlessly into daily life: ■

■ ■ ■

Morning boost: Stir cocoa powder or a melted square into oatmeal or smoothies.

Afternoon pick-me-up: Pair with roasted nuts or dried fruit.

Savory accent: Whisk into vinaigrettes or sauces.

Evening treat: Melt into hot milk for a decadent cocoa.

A square or two melted into chili deepens flavor. A dusting of grated dark chocolate over roasted vegetables adds earthiness. Stirred into a mole, it bridges spice, smoke, and sweetness. And, of course, in desserts, its potential is unmatched—from silky ganache and glossy tarts to a simple square savored with coffee.

Choosing Your Chocolate When shopping, check the cacao percentage on the label.

Ranging from 50% to 90% or more, higher percentages mean less sugar and more intensity. A 60% to 70% bar tends to be most versatile, striking balance between bittersweet and approachable. Lower percentages lean sweeter, while higher ones pair beautifully with bold flavors like espresso, red wine, or smoky peppers.

Single-origin chocolates highlight unique regional profiles—from fruity South American cacao to nutty or earthy African harvests. Ethically sourced or fair-trade options also ensure the growers and communities behind the beans are supported.

PHOTOS ADOBE

The Health Halo Dark chocolate has earned its reputation as a “good-foryou indulgence.” Rich in flavonoids—compounds with antioxidant and anti-inflammatory properties—dark chocolate has been linked to heart health, improved brain function, and anti-inflammatory benefits, according to a 2022 study in the Current Research in Food Science journal. In fact, its antioxidants may help prevent the immune system from going into overdrive and reduce oxidative stress, according to John Hopkins Medicine.

Dark chocolate also provides minerals including iron and magnesium, and fiber.

The key is moderation. Aim for chocolate with at least 70% cacao and enjoy in modest portions. That square after dinner or drizzle over fruit doesn’t just taste indulgent—it can also be nourishing.

Dark Chocolate Bark with Fruit and Nuts MAKES ABOUT 12 TO 16 (1-OUNCE) SERVINGS

This quick, no-fuss recipe highlights dark chocolate’s ability to balance rich, tart, salty, and spiced flavors.

10 ounces dark chocolate (60% to 70% cacao), chopped ½ cup toasted almonds or pistachios, chopped 1 teaspoon orange zest

½ cup dried cherries or cranberries ½ teaspoon flaky sea salt Pinch of cinnamon or cardamom (optional)

1. Line a baking sheet with parchment paper and set aside.

2. Place the chopped chocolate in a microwave-safe bowl and melt it gently at 50% power 10 to 15 seconds at a time, stirring until smooth.

3. Spread the melted chocolate into a thin rectangle on the prepared baking sheet, and top with fruit, nuts, zest, salt, and spices.

4. Chill until firm, then break into pieces.

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four of a kind

Bean Power

bean varieties

Here are some of the most popular beans, which are easy to make part of a healthy and flavorful diet.

Packed with protein and nutrients, these little legumes can’t be beat by mary subialka

H

ighly nutritious beans are a staple in every culture. Beans are the seeds from the pods of leguminous plants and are part of a family known as pulses.

There are hundreds of varieties of beans, lentils, and peas in this extended family.

In general, beans are high in folate, fiber, protein, thiamine, magnesium, manganese, iron, potassium, copper, and zinc. They’re also a good source of riboflavin, calcium, and omega-3 fatty acids. On average, beans are made up of 21% protein, 77% complex carbohydrates, and only a few percent fat. Since they’re rich in fiber and satisfying, they are a great staple in plant-based diets and also boost veggie protein power in meaty meals.

They’re available dried—which are very affordably priced—or canned, which are already cooked, and easy on the wallet, too.

Here are tips on cooking and using beans and easy recipes to help you add more power-packed beans to your diet.

Adzuki (Aduki): Somewhat sweet flavor, soft texture.

Uses: Japanese cooking, especially sweet treats.

Also good in rice dishes or salads, ethnic dishes, soups, salads, dips, desserts and with grains.

Black: Strong, earthy flavor and soft texture.

Uses: Assertive flavors combine well; Latin American and Caribbean cuisines; salads, bean dips, rice dishes, and soup.

Garbanzo (Chickpeas): Mild nutlike flavor and firm texture.

Uses: Hummus, Indian and Spanish dishes, salads, and soup (especially minestrone).

Kidney: Red has meaty flavor and mealy texture; also white, which has a milder flavor.

Uses: Chili, refried beans, stews, salads, and sides with chili powder, cilantro, tomatoes, and rice.

Lima (Butter): Large or small, very mild buttery flavor and soft texture.

Uses: Casseroles, succotash, soups, stews, salads, and side dishes.

Navy (Yankee or Pea Beans): Mild flavor and mealy texture.

Uses: Baked beans, soups, salads, and chili.

Pinto: Earthy, full-bodied flavor and mealy texture.

Uses: Mexican refried beans, rice and bean side dish, and chili.

Red: Similar to kidney but smaller, rounder, and darker; somewhat sweet flavor, mealy texture.

Uses: Chili and classic red beans and rice dish.

White (Cannellini, Great Northern): Nutty flavor and smooth texture.

Uses: Salads, minestrone soup, and baked.

Cooking Dry Beans

Using Canned Beans Canned beans are already cooked. Rinse them when you’re watching your sodium intake, or want a cleaner flavor in soups, salads, and sautes, or when you don’t want the liquid to thicken your dish. Keep the liquid when you’re making a stew, chili, or sauce and want a thicker texture. If keeping the liquid, taste it for flavor; if it’s too strong for your liking, use half and add water or broth to mellow it out.

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bean tips

Make the most of beans in your diet with these tips from the U.S. Dry Bean Council

partners to protein Improve the nutritional quality of a vegetarian meal by consuming beans with cereal grains. Beans are rich in lysine (an amino acid), which is low in cereal grains. Cereal grains are high in methionine and other amino acids. Together they complement each other to provide a complete protein meal.

wary of beans?

If beans are not a regular part of your diet, their natural complex carbohydrates may cause temporary digestive discomfort. Adding beans to your diet on a regular basis—at least once or twice a week—can help reduce this. Also, draining the soaking water and starting with fresh water for cooking may help.

PHOTOS ADOBE STOCK

Keep in mind that dry beans will yield approximately two to three times their original amount when cooked. Combine presoaked beans (soaked in water eight hours or overnight) with enough water to cover in a large heavy saucepan. Drain, and add fresh water to cook. Add 1 teaspoon of oil to prevent foaming.

(Be aware that adding salt during cooking can extend cook times and possibly toughen the beans.) Bring water to a boil, cover tightly, reduce heat, and simmer until they are just tender and not mushy, about 30 minutes to 1½ hours, depending on variety.

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White Bean, Sausage, and Kale Soup

This soup is wholesome comfort food. The sausages make easy fuss-free “meatballs” and they infuse the soup with great flavor.

Tip: Don’t skip the Parmesan.

Homemade Refried Beans

You can’t beat the simplicity and taste of homemade refried beans. Dried beans are the key to authentic refried beans; they do require soaking overnight, but there is very little actual effort required for this recipe.

PHOTOS (CLOCKWISE FROM ABOVE LEFT) NATASHA KRAVCHUK, NICOLE LEGGIO (3)

✁

✂

Cut these out and use the recipes on the reverse side to make creative dishes with beans.

Cowboy Caviar

This easy recipe has fresh, healthy ingredients and is perfect for game day or potlucks. It serves a crowd, is budget friendly, and only takes 10 minutes to make.

Black Bean and Corn Quesadillas

These simple and healthy quesadillas are an easy dinner everyone loves—flour tortillas filled with cheese, black beans, corn, onion, bell pepper, and spices.

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Homemade Refried Beans

White Bean, Sausage, and Kale Soup

MAKES ABOUT 7 SERVINGS | RECIPE BY LAUREN ALLEN,

MAKES 6 SERVINGS | RECIPE BY NATASHA KRAVCHUK, NATASHA’S KITCHEN

TASTES BETTER FROM SCRATCH

1 pound dry pinto beans, about 2 cups 1 large onion, quartered 2 tablespoons lard or oil ) cloves garlic, minced 1-2 teaspoons salt, or more, to taste

2 tablespoons olive oil 1 pound raw brats original sausages (such as Johnsonville), sliced into ½-inch thick rings 1 medium onion, finely chopped 1 large or 2 medium ripe tomatoes, diced 2 medium carrots, sliced into rings 1 large garlic clove, minced

¾ teaspoon ground cumin, or more, to taste ½ teaspoon dried oregano, or more, to taste

1. Rinse pinto beans in a colander, removing any pebbles. Add the beans to a large pot, cover with water, and soak overnight.

2. Drain soaked beans and return them to the pot. Add fresh water to cover 2 inches above them. Add onion and a couple dashes of salt. Bring to a boil, cover, and simmer 1 hour, stirring occasionally. If not cooked after 1 hour, simmer a few minutes longer until they’re done.

3. Drain beans, removing onion, and reserve the bean broth water.

4. In a large skillet (preferably iron), heat lard or oil over medium heat. Add garlic and stir. Add beans, cumin, oregano, and ¼ cup of the bean broth. (You could also chop the reserved onion and add it to the pan).

5. Cook, gently smashing the beans with a potato masher or fork as they cook. Continue stirring and mashing, adding additional bean broth as needed until the beans are the consistency of soft mashed potatoes or you get the texture you like. Taste and season with additional salt, cumin, and oregano, as needed. Top with shredded cheese, if desired.

1 (15-ounce) can, white beans, with their juice ( cups low sodium chicken broth/stock 4 medium kale leaves, ribs removed and coarsely chopped 1½ teaspoons salt, or to taste ¼ teaspoon pepper, or to taste Grated Parmesan, to garnish and serve

1. Heat a large heavy-bottomed pot over medium-high heat and add olive oil. Slice sausages, add to hot oil, saute 5 minutes or until golden brown.

2. Add diced onions and saute another 3 minutes. Add carrots and tomatoes and saute another 5 minutes until softened.

3. Add garlic and stir until fragrant, about 1 minute, then add chicken broth and bring to a boil.

4. Toss in beans and kale and cook until kale is tender, about 5 minutes. Season to taste with salt and pepper then remove from heat. Serve garnished with Parmesan cheese.

Cook’s Note: The sausage skins can hold the “meatballs” together, but you can peel it off if you prefer and just have clumps of sausage meat, which would still taste great.

✁ Black Bean and Corn Quesadillas

Cowboy Caviar

MAKES 4 SERVINGS | RECIPE BY LAUREN ALLEN

MAKES ABOUT 15 SERVINGS | RECIPE BY LAUREN ALLEN

1 1 ¼ ¼

teaspoon olive oil clove garlic, minced small onion, chopped bell pepper any color, chopped 1 (15-ounce) can black beans, drained and rinsed 1 heaping cup corn (canned or thawed frozen)

¼ cup salsa, plus more for serving 1 teaspoon light brown sugar ½ teaspoon cumin ½ teaspoon chili powder 2 cups shredded cheese (Monterey/colby Jack or cheddar) 4 large flour tortillas Sour cream, for serving

1. Add olive oil to a large skillet over medium high heat. Add the onion and bell pepper and saute for 1 to 2 minutes. Add garlic and saute for 30 seconds. Add black beans, corn, salsa, brown sugar, cumin, and chili powder and stir to combine. Reduce heat.

Taste and adjust seasonings, if desired.

2. Heat another large skillet. Place 1 tortilla in the skillet. Add a sprinkle of cheese, a heaping scoop of black bean and corn filling, and spread into an even layer. Top with another sprinkle of cheese.

Add 1 tortilla on top and cook until the bottom tortilla is golden.

3. Use a large spatula to carefully flip the tortilla. Cook until cheese is melted and bottom tortilla is golden brown. Serve with sour cream and salsa. Serve immediately.

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1 (15-ounce) can black beans , drained and rinsed 1 or 2 (15-ounce) cans pinto beans, drained and rinsed 1 (15-ounce) can corn, drained 6-( Roma tomatoes, diced

½ large sweet onion, diced 2 avocados, peeled, seeded, and diced 1 bunch fresh cilantro, finely chopped ) small limes, juiced Sea salt, to taste Tortilla chips, for serving (optional)

1. In a large bowl combine beans, corn, tomatoes, and onion.

Stir in avocados and cilantro.

2. Squeeze lime juice into the bowl and add a pinch of sea salt. Stir to combine. Add more sea salt, to taste. Refrigerate until ready to serve.

Cook’s Notes: n n

Store leftovers in the fridge for 2 to 3 days.

Variations: Add crumbly cheese like feta or gorgonzola, or small chunks of cheddar or mozzarella. Use whatever beans you have on hand, and they will substitute fine. Toss in some shredded carrot, diced cucumber, or celery if you want extra veggies.

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welcome

Apple Valley: 612-255-5500 Bloomington: 952-896-0092 Burnsville: 952-892-5600 Chanhassen: 952-474-1298 Eagan: 651-686-9669 Eden Prairie: 952-525-8000 Edina 50th Street: 952-926-6833 France Avenue: 952-831-3601 Golden Valley: 763-544-8846 Maple Grove: 763-416-1611 Minneapolis Downtown: 612-379-5040 Nokomis: 612-729-4000 Northeast: 612-548-3820 Uptown: 612-825-2440 Minnetonka Glen Lake: 952-512-7700 Highway 7: 952-935-0198 Ridgedale: 952-541-1414 Navarre: 952-471-8473 Plymouth: 763-268-1624 Prior Lake: 952-440-3900 Richfield: 612-861-1881 Roseville: 651-633-6949 St. Cloud: 320-252-4112 St. Louis Park: 952-929-2100 St. Paul Highland Bridge: 651-698-5845 Wayzata: 952-476-2222 White Bear Lake: 651-653-0000 Woodbury: 651-999-1200 SHOP ONLINE LundsandByerlys.com

Turning the Page

F

or the past 20 years, I’ve had the pleasure of writing this letter—sharing exciting new products and services and stories about members of our L&B family who embody our commitment to quality, service, and expertise. When we introduced Real Food magazine in 2005, there was no social media, and newspaper circulation among the largest U.S. newspapers topped 50 million.

Today, it’s less than half that. As more of our customers turn to our digital channels for recipes, ideas, and culinary creativity, interest in our printed publications has naturally declined. With that shift, we’ve made the decision to discontinue Real Food after this final edition.

As I reflect on the many stories I’ve had the privilege of sharing, I wanted to highlight a few favorites as each is a direct reflection of our amazing L&B family and the quality products we’re so proud to provide every day.

1. Generational Partnership with Agri Beef In the fall of 2009, we set out to find a new beef supplier that, like us, frames their business philosophy around quality, integrity, and innovation. What we discovered was an opportunity to partner with the greatest beef supplier in our country—Double R Ranch and its familyowned parent company, Agri Beef. They have a deep commitment to animal welfare and environmental stewardship throughout every step of the process, from the birth of the calves and the pastures they graze on to the grain they eat and their state-of-the-art processing facility.

2. Lunds & Byerlys Unified Under One Name When “Lunds” and “Byerly’s” came together in 1997, we made a promise to ourselves and our customers that we would leverage the best of each brand to further strengthen our working and shopping experience.

Over the next 18 years, our commitment to doing just that evolved to a level where, in 2015, it was a natural next step to combine our two great brands under one unified name—Lunds & Byerlys. Each brand was strong individually, and we’ve proven to be even better together.

3. Raising the Bar on Quality and Selection

L&B EXTRAS Get extra offers and tools to make shopping easier.

LundsandByerlys.com/Extras

We are always seeking to raise the bar on quality and selection. In 2024, we set an ambitious goal to introduce 1,000 new products that are rich with attributes our customers are increasingly seeking, such as organic, gluten free, and local. Thanks to the passion of our buyers and culinary experts, we far exceeded that goal with thousands of new product introductions. And we also made sure those attributes are easy to identify as they are highlighted right on each product’s shelf tag.

STAY CONNECTED x.com/lundsandbyerlys facebook.com/lundsandbyerlys Instagram.com/lundsandbyerlys pinterest.com/lundsandbyerlys tiktok.com/@lundsandbyerlysmn

I sincerely thank you for inviting Real Food into your homes and kitchens over the past two decades. While this is the final printed issue, our shared journey of food inspiration is far from over. We can’t wait to continue cooking, celebrating, and discovering what’s next together.

CATERING Catering.LundsandByerlys.com 952-897-9800

FOOD QUESTIONS? Call our FoodE experts: 952-548-1400 REAL FOOD COMMENTS Aaron Sorenson: 952-927-3663

With warmest wishes,

Tres Lund president and ceo

lundsandbyerlys.com

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meet the maker

WILD RICE

Spotlight Celebrating Minnesota’s favorite grain!

W

e partnered with Canoe Wild Rice, a fourth-generation family business, to bring you premium L&B Wild Rice.

Wild rice is the official state grain of Minnesota, but many don’t know that wild rice is technically not a rice at all. It’s actually a persistent annual aquatic grass that’s found growing in the cool waters of northern Minnesota. Native to Minnesota, wild rice has been used as food for at least 2,000 years in the Great Lakes region.

The plant was a primary food for the many native tribes in the Great Lakes region, including Algonquin, Ojibwe, Dakota, Winnebago, Sioux, Fox, and Chippewa. It was a valuable food source because it could be stored year-round once harvested and dried.

At Lunds & Byerlys, our team works with makers and growers throughout Minnesota—and the world—to bring you the best products possible. That’s why we partnered with Canoe Wild Rice, a trusted local business that began in the early 1900s after Peter Ratuski immigrated to Canada from Ukraine. The family business started as a small grocery store in Red Lake, Ontario, which resulted in trading groceries for finished wild rice. All the wild rice was naturally lake-grown and found throughout Canada and Minnesota.

As the business grew, it was eventually passed on from Peter to his son, Ben, and a state-of-the-art plant was built on the riverbanks of the Winnipeg River outside Keewatin, Ontario, in the early 1960s.

This resulted in year-round wild rice production. From there, the market

demanded a footprint in the United States, and a small-scale operation was purchased from a family friend in the early 1970s.

In the early 2000s, third-generation Chris Ratuski took over the family business and built a modern-day wild rice processing facility in Aitkin, Minnesota, that fresh-roasts newly harvested wild rice in a way that preserves all nutrients and flavor while reducing preparation and cooking time. This unique process remains unrivaled in the market. Chris’ sons, Joe and Sam, joined the family business in an official capacity in 2010 and the legacy and innovation continues.

Joe Ratuski lives and breathes wild rice. His first job in the family business began at the age of 10 as lead sweeper and groundskeeper. As the years went on, his role in the company grew and for nearly the last 10 years, he has served as the general manager of the Aitkin mill. As Joe explains, “Our growers and I have all worked in the industry since childhood.” And it’s this lifelong dedication that makes all the difference.

To learn more, scan the QR code:

10 real food

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product spotlight L&B Minnesota Cultivated Wild Rice Pancake and Waffle Mix This wholesome pancake and waffle mix is made with 100% whole grain wild rice, which results in hearty, chewy, and nutty pancakes or waffles with a robust, earthy flavor. Our wild rice is harvested from Minnesota’s lakes and rivers.

L&B Wild Rice Soup Our chef-crafted wild rice soup is made with our exclusive heritage recipe using hearty, fresh ingredients, including cream, wild rice, ham, carrots, and celery. Simply heat and enjoy a comforting bowl of soup in no time!

Available chilled in the deli or frozen.

L&B Veggie Wild Rice Artisan Bread This wholesome loaf combines freshly cooked wild rice with diced carrots, onions, celery, and red bell peppers for a hearty, earthy burst of flavor. Ideal for sandwiches or toast.

L&B Wild Rice Seasoning This gourmet seasoning blend combines hickory smoked salt, raspberry, mushroom, onion, ginger, garlic, and orange peel to add rich, earthy, and bright flavor notes to wild rice and other grains.

L&B Smoked Pork Wild Rice Sausages These fully cooked smoked pork sausage links are packed with Minnesota-grown wild rice and have a mild flavor. They’re made with fresh ingredients in a natural casing.

Locally produced by a woman-owned company in Ellendale, Minnesota.

L&B Blueberry Wild Rice Salad MAKES 6 TO 8 SERVINGS PREP TIME: 10 MINUTES; COOK TIME: 1 HOUR

This salad is a cinch to make and a treat to taste, with bright mandarin oranges, earthy wild rice, tart blueberries, and our slightly nutty, super delicious L&B Asian Toasted Sesame Dressing. Tip: You can prep all the ingredients in advance, so when it’s time to eat, all you have to do is mix everything together and enjoy!

1 1 4 1 1 1

cup wild rice teaspoon salt, plus more to taste cups water bunch green onions, sliced pint blueberries (11-ounce) can Mandarin oranges, well drained ¾ cup L&B Asian Toasted Sesame Dressing (available in the produce department) ½ teaspoon orange zest Black pepper, to taste ½ cup roasted almonds

1. In a saucepan, combine the wild rice, salt, and water. Bring to a boil, reduce heat, cover, and simmer until kernels are open and tender but not mushy, around 45 to 55 minutes.

Drain, rinse in cold water, and drain again.

2. In a large mixing bowl, combine wild rice, onion, blueberries, and oranges.

3. In a small mixing bowl, combine the dressing and orange zest. Drizzle the dressing mixture over the rice mixture and stir to coat. Season with salt and pepper to taste. Stir in almonds just before serving.

lundsandbyerlys.com

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prepared foods

Wild Mushroom and Rotisserie Chicken Stroganoff MAKES 4 SERVINGS | PREP TIME: 10 MINUTES; COOK TIME: 20 MINUTES

This recipe is hearty, full of comfort, and has grab-and-go ingredient convenience! We use L&B Rotisserie Chicken—a true dinner winner during the busiest times of the year—to help you put this dish together in as little as 30 minutes.

Kosher salt, to taste 12 ounces wide egg noodles 2 tablespoons unsalted butter, diced 2 tablespoons extra virgin olive oil, divided 1 small yellow onion, small diced 7 ounces oyster mushrooms, stemmed, large mushrooms halved 7 ounces shiitake mushrooms, stemmed and thinly sliced 3 garlic cloves, minced 2 sprigs fresh thyme

1¼ teaspoons paprika 1 tablespoon Dijon mustard ¼ cup dry sherry 1 tablespoon, plus 1 teaspoon Worcestershire sauce 1 tablespoon cornstarch 2 cups roughly chopped L&B Rotisserie Chicken 1&⁄3 cups chicken stock ½ cup sour cream Freshly ground black pepper, to taste Roughly chopped parsley, for serving

1. Bring a large pot of water to a boil and season generously

MAKE MEALTIME

Delicious and Convenient L&B Rotisserie Chickens are the perfect shortcut for easy, delicious meals

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with salt. Add the egg noodles and cook to al dente according to package instructions. Drain the noodles, return them to the pot, and toss with the butter. Cover and set aside.

2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of the olive oil and the onion and lightly season with salt. Cook for 2 to 3 minutes until softened.

3. Add the remaining 1 tablespoon of olive oil and the mushrooms and stir to combine. Cook for 8 to 10 minutes, leaving the vegetables undisturbed for 2 to 3 minutes at a time before stirring to allow the liquid to evaporate and the mushrooms to caramelize.

4. Stir in the garlic and thyme and cook for 1 minute until fragrant.

Stir in the paprika and the Dijon mustard, coating the vegetables.

Pour in the sherry, scraping up any browned bits from the bottom of the pan, and cook for about 1 minute or until the wine evaporates.

5. In a small bowl, whisk together the Worcestershire sauce and cornstarch. Add the Worcestershire mixture, rotisserie chicken, and chicken stock to the skillet. Bring to a simmer and cook for about 5 minutes until the sauce has reduced and is slightly thickened.

6. Take the pan off the heat, remove the thyme sprigs, and stir in the sour cream. Season with salt and black pepper.

7. To serve, spoon the stroganoff over the noodles and garnish with chopped parsley. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

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1 tablespoon extra virgin olive oil ¾ cup small diced white onion (about 1 small onion) ½ cup small diced carrot (about 2 medium carrots) ½ cup small diced celery (about 2 celery stalks) 1 cup jasmine rice 2 quarts unsalted chicken stock

3 large egg yolks ¼ cup freshly squeezed lemon juice 2 cups shredded L&B Rotisserie Chicken Kosher salt, to taste Freshly ground black pepper, to taste Thinly sliced green onions, for garnish Chopped fresh parsley, for garnish

1. Heat a large Dutch oven over medium heat. Add the olive oil,

Avgolemono (Greek Lemon Soup) MAKES 4 TO 6 SERVINGS | PREP TIME: 20 MINUTES; COOK TIME: 40 MINUTES

If you’ve never had avgolemono before, consider this your official invitation to one of the coziest, creamiest, most soul-warming bowls of soup you’ll ever meet. The name might sound fancy (it’s Greek for “lemon egg”), but at its heart, this dish is like a comforting hug—kind of like chicken noodle soup’s sophisticated, zesty cousin.

onion, carrot, and celery. Cook, stirring often, until the onions are translucent, 5 minutes.

2. Add the jasmine rice and chicken stock. Bring to a simmer, stirring occasionally. Cover and cook for 20 to 25 minutes, or until the rice is tender.

3. In a small bowl, whisk together the egg yolks and lemon juice.

Add ¼ cup of the hot soup into the egg and lemon mixture and whisk until combined. Pour the mixture back into the soup and stir until the soup is creamy and slightly thickened, 2 minutes.

4. Add the shredded chicken and season with salt and black pepper. Continue cooking until the chicken is warmed through, about 3 minutes.

5. Transfer the soup into serving bowls and garnish with green onions and parsley. Leftover soup will keep in an airtight container in the refrigerator for up to 3 days.

l&b rotisserie chicken

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Our new lineup of succulent rotisserie chicken offers something for everyone.

Choose the perfect chicken: classic—Raised in the Midwest without antibiotics select—100% air chilled Bell & Evans chicken raised without antibiotics organic—100% air chilled organic Bell & Evans chicken raised without antibiotics Every Friday, get $3 OFF any L&B Rotisserie Chicken with our Daily Deals program!

lundsandbyerlys.com

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shopping

WHAT’S

In Store Lunds & Byerlys experts share favorite finds and L&B products you’ll want to check out

Sauz Pasta Sauces Childhood friends Troy and Winston started Sauz when they set out to create a pasta sauce that had more flavor and more fun than a traditional canned marinara sauce. The result was an inventive, flavorful line of pasta sauces that combines highquality, all-natural ingredients and bold flavor profiles. The cracked pepper and Parmesan sauce is a cross between marinara and cacio e pepe, and the summer lemon marinara is savory and crisp thanks to a bit of fresh citrus. The hot honey marinara is a fan favorite that’s a little bit sweet with a whole lot of heat. Try one—or all—for your next pasta night!

Heirloom Coffee Roasters Coffees Heirloom Coffee Roasters uses 100% Regenerative Organic Certified Specialty Grade Coffee beans sourced directly from their trusted network of farmers. Each batch is expertly roasted with their proprietary, precision-driven roasting technique that’s led by their certified Q-grade and coffee sommeliers. This process enhances sweetness, depth, and caramelization, delivering an unparalleled sensory experience. Enjoying a cup of Heirloom Coffee means supporting regenerative organic farming, ethical sourcing, and a commitment to sustainability. Varieties include sugar Phoenix, fire poppy blend, goldenrod blend, and Pacayal honey lot.

Bakaliko Authentic Greek Feta Cheese Bakaliko Greek feta cheese is authentically crafted using traditional methods on the island of Lesvos, the only Greek island certified to produce PDO-status feta cheese. Here, native sheep and goats graze near the seaside, feeding on the olive leaves, which imparts a distinctive olive oil taste with a subtle hint of sea salt to the milk.

The result is a truly unique feta, perfect for salads, Mediterranean dishes, or as a flavorful snack anytime.

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Cobram Estate Extra Virgin Olive Oils From the moment the olives are carefully harvested until they are sealed in the bottle, the expert team at Cobram Estates exercises meticulous oversight of every detail.

The oil is processed within four to six hours, which preserves the freshness and flavor of the olives, ensuring each drop of extra virgin olive oil embodies the taste of the California sun and soil. The California select is made with unique varieties of olives including Picual, Coratina, and Arbequina, resulting in a balanced medium flavor oil that’s rich in healthy polyphenols and antioxidants. The classic extra virgin olive oil is a multipurpose fruity oil that’s perfect for everyday cooking, while the infused extra virgin olive oils—garlic, onion, and lemon—combine coldpressed fresh extra virgin olive oil with naturally produced extracts that add big flavor to your favorite dishes.

Bourbon Barrel Foods Handcrafted Jams and Spreads Bourbon Barrel Foods crafts bourbon-smoked and barrel-aged foods inspired by Kentucky’s rich bourbon heritage. The jams and spreads are made by Joyce and Charlie, the proprietors of Friends Drift Inn Farm in Pikeville, Kentucky. Each recipe is inspired by Appalachian cuisine and is made with all-natural ingredients. The apple butter spread is rich and smooth with a hint of bourbon. The black raspberry jam is sweet, earthy, and tart, and the blueberry bourbon and cardamom jam is sweet, complex, and luscious.

L&B Sriracha Sauces L&B Sriracha Sauces are the perfect way to amp up the heat in your favorite dishes! Each chef-crafted recipe is made in small batches with high-quality ingredients. Our classic sriracha is bold and tangy with a great balance, while the teriyaki sriracha sauce delivers a little sweet heat. The mayo sriracha is creamy, rich, and lightly spicy, while the mustard sriracha is zippy and zesty. Try them drizzled over rice bowls or sushi, slathered on sandwiches or burgers, as a dip for french fries, or as a marinade for meats.

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produce

Citrus Season!

Enjoy a burst of sunshine with these bright, sunny, citrus-forward recipes

Sumo Citrus Glazed Pork Chops MAKES 2 SERVINGS | PREP TIME: 20 MINUTES; COOK TIME: 20 MINUTES

If you’re craving a savory dish with a burst of brightness that’s as delightful as the Sumo Citrus mandarin itself, this is it!

Ginger Mandarin Old-Fashioned with Peelz MAKES 1 SERVING

for the glaze

¼ cup freshly squeezed Sumo Citrus mandarin juice ¼ cup maple syrup 2 tablespoons sherry vinegar 1 star anise 2 cardamom pods 1 cinnamon stick for the pork chops

2 (8-ounce) pork chops Kosher salt, to taste Ground black pepper, to taste 1½ teaspoons extra virgin olive oil 3 tablespoons unsalted butter Zest of 1 Sumo Citrus mandarins

1. To make the glaze: In a small pot combine the Sumo Citrus juice, maple syrup, sherry vinegar, star anise, cardamom pods, and cinnamon stick.

Bring to a simmer and cook until the glaze is reduced by ¾ and has slightly thickened, about 10 minutes. Strain the glaze through a fine mesh strainer and set aside.

2. To make the pork chops: Season the pork chops on both sides with salt and pepper. Heat a large skillet over high heat.

Add the olive oil.

3. When the oil starts to shimmer, add the pork chops and sear on both sides until golden brown, about 5 minutes per side.

4. Add the butter to the pan. Once the butter has melted, baste the pork chops with the butter continuously for 3 minutes.

Transfer the pork chops to a cutting board and let them rest for 5 minutes.

5. Brush the pork chops with half of the reserved glaze. Slice the pork chops and transfer to a serving platter. Drizzle the remaining glaze over the pork chops.

Garnish with Sumo Citrus zest.

1 Peelz Mandarin, peeled and segmented 2 brandied cherries, divided 2 thin slices fresh, peeled ginger 2 dashes bitters 2 ounces rye whiskey Ice cubes Candied ginger, for garnish

1. Muddle the Peelz Mandarin, one cherry, ginger, and bitters at the bottom of a cocktail shaker.

2. Add the rye whiskey and ice and shake to chill.

3. Strain into a rocks glass with ice.

4. Garnish with a piece of candied ginger and the remaining cherry.

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tips and tools

Baking SIMPLIFIED Save time and champion efficiency with these handy baking tips and convenient gadgets by amanda christensen

Neat and Uniform

To successfully make a uniform batch of cookies, forming the dough into equal balls ensures you produce the desired quantity that also bake in the same amount of time. Instead of manually rolling the dough into balls, use a baking scoop—available in various sizes—to get uniform dough balls and sweet treats into the oven more easily.

Bake Smarter

Turn to ready-made frozen bread dough to put you a step ahead when making goodies like cinnamon rolls and monkey bread, as well as savory bakes. If you want a super-easy warm batch of cookies and don’t have time to prep, pick up ready-to-bake cookie dough—either refrigerated or frozen—that you can simply pop on a cookie sheet and bake.

Breezy Cleanup

To make sure you get the full measure of sticky ingredients like syrup or honey in your recipe, lightly coat or spray your measuring spoon or cup with a neutral oil (to avoid unwanted flavors) before adding in your sticky component. It will then more easily pour out and also help with cleanup.

PHOTOS ADOBE

Organize and Prep

An organized kitchen is an efficient one. Streamline baking by making sure you have a well-stocked pantry and refrigerator with staple ingredients such as flour, sugar, eggs, salt, vanilla, and butter on hand. When it’s time to bake, set all the tools you expect to need within arm’s reach. Prep your ingredients: Measure them out and have them ready to add to your recipe when the time comes.

Weigh Better

Successful baking can come down to accuracy, which can be achieved by opting for more precise measuring methods. Using a digital scale to weigh ingredients rather than using measuring spoons or cups can provide you with more accurate quantities, reduces the number of dishes to clean, and decreases the overall time spent in the kitchen.

You can find them nearly anywhere cookware is sold, and many can be as low as $15 or less.

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healthy habits

THREE TIPS FOR R HEALTHY EATING

in the New Year

Cookbook author and food blogger Emily Maxson offers her favorite strategies backed by the experts

W

hen the New Year begins, many people resolve to eat better, but it can be tough to know where to start. Emily Maxson, a Minnesota-based trained chef, food blogger, and author of cookbooks “Emily’s Fresh Kitchen” and “Real Food. Every Day.” has made healthy eating a central part of her life and work.

After being diagnosed with Crohn’s disease

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in her 20s, she was placed on a strict elimination diet to help manage symptoms, an experience that taught her to embrace simple, intentional food choices and sparked her passion for creating meals that support overall wellness. She shared three simple, easy-to-implement tips with us for eating a little bit healthier in the New Year ahead.

did you know?

Avocados are a great source of dietary fiber, containing about 10 grams each.

PHOTOS (FROM LEFT) BELÉN FLEMING, ADOBE

by linden m. bayliss

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1. Prepare Food at Home: “When you cook at home, you know what’s going into the meal you’re preparing,” Maxson says. “You have control over aspects like the types of fats and sweeteners and the amount of salt.” The American Journal of Lifestyle Medicine supports this notion in its 2020 article, “Home Meal Preparation: A Powerful Medical Intervention,” highlighting that home cooking is associated with numerous health benefits, including a reduced risk of Type 2 diabetes, mellitus, and other chronic diseases. “I like to say, ‘Cook once, eat twice,’” says Maxson, suggesting cooking larger batches of dishes to make mealtime a little bit easier.

2. Read Food Labels Carefully: “Ignore the front of the package, turn it around, and focus on the ingredient list on the back,” Maxson advises, noting package branding can often be misleading, making claims like “all-natural” or “no added sugars” that don’t necessarily mean they are healthy choices—these items could still contain harmful additives.

For example, the World Health Organization advises against the consumption of artificial sweeteners like aspartame and stevia for those who do not have pre-existing diabetes, as they have been linked to an increased risk of Type 2 diabetes and cardiovascular disease. If you find you don’t recognize what you’re seeing in the ingredients list, do a little digging. “The more we educate ourselves, the better decisions we can make about what products are the best for us and our families,” Maxson says.

PHOTOS (FROM LEFT) ADOBE, BELÉN FLEMING

3. Eat More Fiber and Fermented Foods: “We need to add fiber into the mix,” Maxson says, noting she has seen a lot of conversation surrounding the benefits of protein, but less on the importance of eating enough fiber. According to Mayo Clinic, a high-fiber diet can help support health by reducing constipation, lowering the risk of colorectal cancer and other colon diseases, and lower cholesterol, among many other benefits. Foods high in fiber include whole-wheat flour, nuts, beans, cauliflower, apples, and seeds, among others. Maxson and health experts also suggest eating more fermented foods for improved gut health. Stanford Medicine reports fermented food consumption has been shown to increase gut microbiome diversity, reduce inflammation, and improve overall digestive health, which can boost the immune system, aid in weight regulation, and more. Maxson notes, “Almost all cultures consume some type of fermented food, like kimchi, miso, sauerkraut, kefir, or plain yogurt.”

did you know?

Chocolate, cheese, olives, and soy sauce are all fermented foods.

Lentil Chili MAKES 4 SERVINGS

There is nothing more comforting on a cold winter day than a cozy bowl of chili. In this recipe, I skip the ground beef and use lentils for a boost of fiber instead. The texture and flavor is similar to a traditional chili and just as satisfying. For serving, I like to top this dish with coconut yogurt and chopped green onions, but all the traditional chili toppings work well, too. –e.m.

2½-3 cups cooked lentils 2 tablespoons olive oil 1 large onion diced (about 1½ cups) 3 cloves garlic, minced 2 teaspoons sea salt 2 tablespoons chili powder 2 tablespoons cumin 1 teaspoon chipotle powder 1 teaspoon black pepper 1 (15-ounce) can tomato sauce 1 (15-ounce) can diced tomatoes 1 (15-ounce) can pinto beans, drained

1. Place the olive oil in a large pot over medium heat.

2. Add the diced onion and cook for 5 minutes while stirring.

3. Add the minced garlic and cook for an additional 3 minutes.

4. Add the sea salt, chili powder, cumin, chipotle powder, and black pepper. Stir well.

5. Add the lentils, pinto beans, tomato sauce, and diced tomatoes.

6. Bring to a simmer and cook for 5 minutes.

7. Serve with your favorite chili toppings.

RECIPE FROM “REAL FOOD. EVERY DAY.” BY EMILY MAXSON © 2025 USED WITH PERMISSION FROM FAMILY FOUNDRY PUBLISHING.

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Winter Com fort,

Italian Style Cozy up with homemade twists on Italian classics and bring satisfying warmth to your table by erica de mane | photos by terry brennan food styling by lara miklasevics

C

omfort food is personal. When I was a kid, I loved to sit in front of the TV with a container of ricotta and a big spoon. That was comfort food. In the winter, many people crave gooey baked macaroni and cheese.

I like that, too, but I’d rather go for old-fashioned Italian American stuffed shells or lasagna, anything that contains ricotta and tomato sauce or a creamy bechamel, which is just as gooey. Frankly, anything involving pasta can often put a person in a better place, no matter what you might be dealing with in life.

Here are some favorite winter comfort foods with a twist.

Pasta e fagioli—pasta with beans—is a classic. This version is flavored with pancetta and celery, the way my mom always made it. The vegetarian lasagna includes hints of Greek flavor, an updated stuffed shells recipe has a gently spicy and smoky filling, and a rich, herby ragù takes only 40 minutes to cook. Shellfish of any kind is always a personal comfort food, and here, shrimp, rather than clams, is served with the traditional linguine and white sauce, including lots of lemon and garlic. And of course, we’ve got to have chicken Parmigiano—but this is jazzed up with black olives and lots of fresh marjoram. Happy winter cooking!

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L I N G U I N E W I T H S H R I M P, CA P E R S , A N D S P I CY B R E A D C R U M B S ( R EC I P E O N P. 29)

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CAVAT E L L I W I T H S A R D I N I A N S AU S AG E , F E N N E L , A N D S A F F RO N R AG Ù

Cavatelli with Sardinian Sausage, Fennel, and Saffron Ragù MAKES 4 OR 5 SERVINGS

Beautiful, slightly unusual flavor comes from blending fennel, saffron, and rosemary in this classic Sardinian dish, and you’ll love that this ragù comes together in only 40 minutes, unlike a Bolognese sauce, which needs to simmer for several hours to develop taste and texture. Malloreddus is the traditional Sardinian pasta for this sauce, but since it resembles more readily available cavatelli, that is substituted here. You could also use fusilli. ½ cup homemade or high-quality store-bought chicken broth ½ teaspoon saffron threads, lightly dried and then ground with a mortar and pestle 2 tablespoons extra virgin olive oil, divided 1¼-inch round (about 1 ounce) pancetta, cut into small dice 5 Italian sweet sausages (about 1 pound), with fennel seeds if possible, the casings removed and sausage broken up into little bits 1 teaspoon ground fennel seed (or a little less if your sausage is fennel-heavy) 1 medium onion, cut into small dice

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1 2 1 ½ 1

1 ( 1 1

carrot, cut into small dice garlic cloves, peeled and thinly sliced long sprig rosemary, the leaves chopped teaspoon salt, or to taste crumbled dried hot red chili pepper, or dried chili flakes, to taste A big splash of dry white wine (28-ounce) can Italian plum tomatoes, chopped, with the juice cup heavy cream pound cavatelli or fusilli wedge (about 8 ounces) pecorino Sardo or pecorino Romano cheese, grated (about 1½ cups)

1. Heat the chicken broth in a small saucepan over medium heat. Sprinkle in the saffron, letting it open up in the broth. The broth will turn a vibrant orange. Turn off the heat, and let the liquid sit while you continue with the recipe.

2. Set a large saucepan over medium heat, and drizzle in 1 tablespoon of olive oil. Add the pancetta, and let it get crisp and give up much of its fat. Add the sausage bits, fennel seed, onion, and carrot, and saute until the sausage is lightly browned and the vegetables are tender, about 6 minutes. Add the garlic, rosemary, a little salt, and the crumbled chili or chili flakes, and saute 1 minute or so longer to release their flavors.

Add the splash of white wine, and let it boil about 30 seconds. Add the tomatoes and the

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W I N T E R S A L A D W I T H E S CA RO L E , P E A R S , A N D R I COT TA S A L ATA

Winter Salad with Escarole, Pears, and Ricotta Salata MAKES 4 SERVINGS

saffron chicken broth, and bring everything to a boil. Turn the heat down a notch, and simmer at a low bubble, partially covered, for about 40 minutes, stirring occasionally. Add the cream, stirring it in.

3. Cook the pasta according to the package directions until al dente. Drain, and put it in a large serving bowl and drizzle it with about 1 tablespoon of fresh olive oil, giving it a gentle toss. Add the sauce and toss again. Taste for seasoning. Serve hot with pecorino brought to the table for sprinkling on top.

Nutrition (per serving): Calories: 660, Fat: 37g (Sat: 8g), Cholesterol: 45mg, Sodium: 1200mg, Carb: 45g, Fiber: 4g, Sugar: 9g, Protein: 35g

This salad will go well with any of the recipes here, served either before or after. Escarole is a wonderful, if somewhat overlooked, salad green that is both hardy and very slightly bitter.

Frisée is a great winter option, too, or you could mix both. Pears are delicious with cheese, but if you’re not into fruit in a salad, you can replace the pear with sliced fennel.

1 large head escarole, the tough outer leaves removed, the rest torn into pieces (save those tough leaves for a soup) 2 ripe but firm pears (such as Anjou), cored and sliced 1½ pound chunk ricotta salata, sliced 1 garlic clove, peeled and lightly crushed 2 teaspoons rice wine vinegar A big pinch (about 1⁄8 teaspoon) salt 2 tablespoons extra virgin olive oil Freshly ground black pepper, to taste

1. Place the escarole in a large salad bowl.

Add the pears and the ricotta salata.

2. Put the garlic clove in a small bowl. Add the rice wine vinegar and salt, and whisk to dissolve the salt and release some of the garlic essence. Whisk in the olive oil, and season with black pepper, to taste. Remove the garlic and pour the dressing over the salad, tossing gently.

Nutrition (per serving): Calories: 630, Fat: 57g (Sat: 28g), Cholesterol: 145mg, Sodium: 1680mg, Carb: 27g, Fiber: 7g, Sugar: 10g, Protein: 40g winter 2026

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Eggplant Lasagna with Sweet Spices and Basil MAKES 6 SERVINGS

The sweet spices—cinnamon, allspice, and bay leaf—give this vegetarian lasagna a Greek-like flavor something like moussaka, and the béchamel makes it rich and creamy. Use a 9x14-inch baking dish or a smaller pan to make three layers (as pictured) then add about 5 to 8 minutes more oven time. for the eggplant

2 large eggplants, stripe-peeled and cut into ½-inch rounds Extra virgin olive oil 1 teaspoon salt, or to taste Black pepper, to taste 1 teaspoon ground cinnamon

for the tomato sauce

2 1 2 ½ 1 ½

tablespoons extra virgin olive oil small onion, cut into small dice garlic cloves, thinly sliced teaspoon ground cinnamon fresh bay leaf teaspoon salt, or to taste Black pepper, to taste A big splash of sweet Marsala or sweet vermouth 1 (28-ounce) can plus 1 (14-ounce) can whole plum tomatoes, chopped, with the juice 1 tablespoon honey

for the béchamel

4 4 3½ 1 1 ½ ½ ¼

tablespoons unsalted butter tablespoons all-purpose flour cups whole milk fresh bay leaf garlic clove, peeled and lightly crushed teaspoon allspice teaspoon cinnamon teaspoon salt, or to taste Sweet paprika, to taste

2 ((-ounce) packages no-boil/oven ready lasagna sheets 1½ cups freshly grated Parmigiano Reggiano cheese, divided A big handful of basil leaves, lightly chopped (about 1½ cups chopped)

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EG G P L A N T L A S AG N A W I T H SW E E T S P I C E S A N D B A S I L

1. Heat the oven to 400°F. Coat a sheet pan with olive oil (you might need to use 2 pans).

Lay the eggplant rounds on the pan(s) and brush the tops of the rounds with more olive oil. Season with salt, black pepper, and the cinnamon. Bake until golden and tender, about 20 minutes. (You don’t need to turn them over.

They bake fine without that step.)

2. Make the tomato sauce: Set a large saucepan over medium heat, and drizzle in about 2 tablespoons olive oil. Add the onion, and let it soften for 3 to 4 minutes. Add the garlic, cinnamon, bay leaf, about ½ teaspoon salt, and black pepper to taste, and saute until everything is fragrant, about another minute.

Pour in the sweet Marsala or sweet vermouth, and let that boil away about 1 minute. Add the tomatoes and honey, and simmer at a low bubble, partially covered, for about 8 minutes.

Turn off the heat and add about ¼ cup water to the sauce. (When using no-boil pasta sheets you want to have a good amount of liquid in the sauce since the sheets rehydrate as they bake, soaking up moisture.) Heat the oven to 400°F (or just leave it on the whole time).

3. Drizzle about 1 tablespoon olive oil into the baking dish, and put down a layer of pasta sheets (use about 6 sheets for each layer). Spoon on a layer of tomato sauce and then a layer of eggplant. Sprinkle on some of the Parmigiano and then scatter on some of the basil. Repeat to make another layer, and then add a final layer of pasta on top, holding back about ½ cup of the Parmigiano for the top.

4. Make the béchamel: Set a medium-size saucepan over medium heat. Add the butter, and let it melt. Add the flour, and whisk it into the butter to form a paste. Let it cook for a

few seconds to burn off some of the raw flour taste. Next add the milk and all the seasonings.

Whisk to blend, and let the sauce heat through, whisking frequently until it starts to bubble and becomes thick, about 3 minutes. Let it cook for about 1 minute longer and then remove from the heat. It should be smooth and thick but pourable.

5. Spoon the béchamel over the top of the lasagna, smoothing it out to a somewhat even coating. Sprinkle the top with the remaining Parmigiano. Bake, uncovered, until the top is golden with little bits of brown and the whole thing is bubbling, about 30 minutes. Let it rest for about 10 minutes before serving.

Nutrition (per serving): Calories: 720, Fat: 25g (Sat: 11g), Cholesterol: 60mg, Sodium: 1280mg, Carb: 101g, Fiber: 12g, Sugar: 26g, Protein: 26g

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CO N C H I G L I O N I W I T H R I COT TA , ANDOUILLE, ARUGULA, AND TO M ATO RO S E M A RY S AU C E

Conchiglioni (Big Shells) with Ricotta, Andouille, Arugula, and Tomato Rosemary Sauce MAKES 4 OR 5 SERVINGS

When I was young, the stuffed shells my family made, as well as the ones I ate at Italian American restaurants, were almost always prepared pretty much the same—stuffed with ricotta and often not much else, topped with tomato sauce, sprinkled with Parmigiano, and stuck in the oven. Nothing wrong with that. They were good. But they were predictable. Here, I’ve added andouille sausage, Gruyère, and arugula to the ricotta to create a gently spicy and smoky filling.

1 1 1 2 2½ ½ ½ ¾ ¾ 1½

pound big pasta shells (see Cook’s Note) tablespoon salt, for pasta cooking water tablespoon extra virgin olive oil andouille sausages, about ¾ pound cups whole milk ricotta teaspoon allspice Freshly ground black pepper, to taste teaspoon salt, or to taste cup Gruyère cheese, cut into small cubes cup Gruyère cheese, grated cups lightly chopped baby arugula

for the sauce

2 1 1 1 4

tablespoons extra virgin olive oil large shallot, cut into small dice carrot, peeled and cut into small dice garlic clove, thinly sliced large rosemary sprigs, the leaves well chopped 1 (28-ounce) can Italian plum tomatoes, chopped, with the juice Salt and fresly ground black pepper, to taste A few drops of sherry wine vinegar

1. Set up a big pot of pasta cooking water and bring it to a boil. Add 1 tablespoon of salt. Drop in the shells and cook according to package instructions until they’re al dente. Drain them, and briefly run them under cold water to cool.

Let them drain again, and then toss them with a little olive oil so they don’t stick together.

2. Set out a medium-size saute pan over medium-high heat. Drizzle in about 1 tablespoon of olive oil. Add the sausages, and brown them all over (andouille sausages are already cooked, so there’s no need to cook them through).

Cut them into small cubes.

3. In a large bowl, mix together the ricotta, allspice, some black pepper and salt. Give it a gentle mix, and then add the cubed Gruyère, the sausage, and the arugula. Drizzle in a little olive oil and mix well.

4. Make the sauce: In a large skillet, heat about 2 tablespoons of olive oil over medium heat. Add the shallot and carrot, and saute until softened, about 2 minutes. Add the garlic and the rosemary, and saute for 1 minute to release their flavors. Add the tomatoes, and

cook at a medium bubble, uncovered, for about 8 minutes. Season with salt and black pepper to taste and add a few drops of sherry wine vinegar to bring up the acidity (a nice touch with a rich filling such as this one).

5. Heat the oven to 425°F. 6. Choose a baking dish that will hold all the shells in one layer, such as a 9x14-inch rectangular one. Drizzle a film of olive oil onto its surface. Fill the shells with the ricotta mixture (about 11⁄2-2 tablespoons each) using a spoon, and place them filling side up in the dish. Pour the tomato-rosemary sauce over the shells, and drizzle with a little fresh olive oil. Sprinkle on the grated Gruyère.

7. Bake, uncovered, until hot and bubbling, 15 to 20 minutes. Let the shells rest about 5 minutes before serving.

Cook’s Note: Cooking the whole box of shells will yield more than you need, but allows for extras in case some crack in cooking. The number of shells needed also depends on how full you stuff them. Figure a serving is about 4 or 5 stuffed shells and adjust how many you cook, if desired.

Nutrition (per serving): Calories: 780, Fat: 44g (Sat: 19g), Cholesterol: 125mg, Sodium: 1640mg, Carb: 62g, Fiber: 5g, Sugar: 7g, Protein: 38g

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Chicken Parmigiano with Olives and Marjoram MAKES 4 SERVINGS

Everyone seems to love chicken Parmigiano, but it’s only really great—and avoids an all-toofamiliar frozen food taste or bad restaurant taste—when you use the best ingredients. No bottled sauce here. I’ve added black olives because I love them with chicken. If you can’t find fresh marjoram, fresh oregano will be a good substitute. Just use a little less, since it’s stronger. You’ll need an approximately 9x14-inch rectangular baking dish, or something equivalent. for the tomato sauce

2 tablespoons extra virgin olive oil 1 large shallot, cut into small dice (about ¾ cup dice) 1 fresh bay leaf ¼ teaspoon salt, depending on saltiness of olives A big splash of dry vermouth 1 (28-ounce) can Italian plum tomatoes, chopped, with the juice ½ teaspoon nutmeg Hot paprika or Aleppo chili pepper, to taste 1 cup Gaeta or other black olives, pitted and halved 4 -( sprigs fresh marjoram, the leaves lightly chopped for the chicken

2 pounds boneless, skinless chicken breasts, split lengthwise into 4 half breasts, or thin-sliced chicken breasts ½ teaspoon salt, or to taste Black pepper, to taste ½ cup all-purpose flour 2 large eggs 1½ cups panko breadcrumbs 1 cup freshly grated Parmigiano or grana Padano cheese, divided Extra virgin olive oil 1 pound whole-milk mozzarella, thinly sliced 1 cup freshly grated mild provolone cheese ( sprigs fresh marjoram, the leaves lightly chopped

1. Make the tomato sauce: Set a medium saucepan over medium heat. Drizzle in about 2 tablespoons of olive oil. Add the shallot and the bay leaf and a little salt, and saute until the shallot is soft and fragrant, about 3 minutes.

Add the vermouth and let it boil away about 30 seconds. Add the tomatoes, nutmeg, and the paprika or Aleppo, and simmer, uncovered, for about 5 minutes. Add the olives and the marjoram. Turn off the heat. Let the sauce rest while you continue with the recipe.

C H I C K E N PA R M I G I A N O W I T H OLIVES AND MARJORAM

2. Heat the oven to 425°F. 3. If you have whole, split chicken breasts, lay 1 of the pieces on a piece of plastic wrap. Cover it with another piece of plastic. Pound the chicken with the smooth side of a meat tenderizer, working from the thickest middle part, until you have a relatively even, approximately ½-inchthick cutlet. Repeat with the 3 other pieces. (If you have thin-sliced breasts, skip this process.)

4. Season the cutlets generously on both sides with salt and black pepper.

5. Pour the flour out onto a plate, and dredge the cutlets on both sides, tapping off excess flour.

6. Whisk the eggs in a shallow bowl. In another shallow bowl or plate, mix the panko with ½ cup of the Parmigiano.

7. Dip each floured cutlet into the egg and then into the panko mix, pressing the crumbs so they adhere.

8. Set a large saute pan on the stove and pour in about ½ inch of olive oil. Turn the heat to

medium-high. When the oil is hot, add the chicken, browning it quickly on both sides, about 1 minute on each side (you might need to do it in 2 batches). The chicken should not be completely cooked through at this point, as it will finish cooking in the oven.

9. Spoon a thin layer of tomato sauce on the bottom of the baking dish. Lay the browned cutlets on top in more or less one layer. Spoon the rest of the tomato sauce on the cutlets, and then lay on the mozzarella slices. Sprinkle with the remaining Parmigiano and the provolone.

Give it all a drizzle of fresh olive oil, and bake, uncovered, until everything is golden and bubbling, about 15 minutes.

10. Sprinkle on the marjoram. Serve with a salad or pasta on the side (but not under it).

Nutrition (per serving): Calories: 1090, Fat: 61g (Sat: 30g), Cholesterol: 390mg, Sodium: 2320mg, Carb: 44g, Fiber: 3g, Sugar: 8g, Protein: 89g winter 2026

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PA STA E FAG I O L I W I T H C E L E RY L E AV E S A N D PA N C E T TA

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12/3/25 11:46 AM

Pasta e Fagioli with Celery Leaves and Pancetta MAKES 4 TO 5 SERVINGS

This was a winter staple for my family when I was a child. It has no tomatoes; the predominant flavors are celery and pancetta. My mother usually made it with cannellini beans, but I prefer ceci (chickpeas).

Use whichever appeals to you. Ditalini is the traditional pasta for this dish, but any small tubular shape such as mini penne or elbow will work fine.

3 tablespoons extra virgin olive oil, divided 1½ inch-thick round (about 2 ounces) pancetta, cut into small dice 1 sweet onion (such as Vidalia), cut into small dice 3 tender inner celery stalks, cut into small dice, plus the leaves from the whole bunch, lightly chopped (about ¾ cup) ½ teaspoon allspice 1½ (15-ounce) cans chickpeas, drained and lightly rinsed ½ teaspoon salt, or to taste 5 sprigs fresh thyme, the leaves chopped 5 sprigs of fresh rosemary, the leaves chopped A splash of dry white wine 1 cup chicken broth, preferably homemade but good quality store-bought is fine

½-3() pound ditalini or another short macaroni, such as mini penne or elbows Peperoncino or Aleppo chili pepper flakes, to taste 1 cup freshly grated grana Padano cheese

1. Set a large saute pan over medium heat and drizzle in about 1 tablespoon of olive oil. Add the pancetta. Saute until the pancetta is crisp and has given up much of its fat, about 4 minutes.

2. Add the onion and celery, saving the celery leaves for later. Saute until softened, about another 3 minutes. Add the allspice, chickpeas, salt, thyme, and rosemary. Saute for another 3 or 4 minutes to blend all the flavors. Add the wine and let it bubble about 30 seconds.

3. Add the chicken broth, and let it simmer, partially covered, on low heat for about 5 minutes.

Linguine with Shrimp, Capers, and Spicy Breadcrumbs MAKES 4 SERVINGS (PHOTO ON PAGE 21)

An olive oil, garlic, and lemon sauce is delicious on a seafood pasta dish. It’s great with clams, of course, so why not try it with shrimp? The spicy breadcrumbs, a typical last-minute flourish for a seafood-based sauce where cheese is not typically used, bind the sauce and give the dish a lovely texture.

1½ pounds large shell-on shrimp 6 tablespoons extra-virgin olive oil, divided, plus more to drizzle ½ cup dry vermouth ½ teaspoon, plus a pinch, salt, divided 1 cup homemade or store-bought breadcrumbs, not finely ground Aleppo pepper, to taste A pinch of sugar 1 pound linguine (or another string pasta such as bucatini, pictured, or spaghetti) 4 fresh garlic cloves (not sprouted), peeled and thinly sliced The grated zest from 1 lemon 1 tablespoon lemon juice About ¾ cup freshly chopped Italian parsley leaves , cup salt-packed capers, preferably Sicilian, soaked in several changes of water and then rinsed and drained

1. Shell and devein the shrimp. Save the shells.

2. Set out a medium-size saucepan over medium heat. Add about 1 tablespoon olive oil.

Add the shrimp shells, and stir them around until they turn pink. Add the vermouth and about

¾ cup water. Season with about (⁄) teaspoon salt, and cook at a low boil for about 5 minutes.

The shrimp broth should smell sweetly shrimpy.

Strain it into a small bowl. You should have about ¾ cup.

3. Set out a small saute pan over medium heat.

Add 1 tablespoon olive oil and breadcrumbs.

Season with Aleppo pepper and a big pinch of salt. Saute the breadcrumbs, stirring frequently, until lightly golden, about 3 minutes. Turn off the heat. Put the breadcrumbs in a small bowl.

4. Season the shrimp with a big pinch of salt (about (⁄) teaspoon) and a pinch of sugar, which will help it brown. Set out a large saute pan, and get it hot over high heat. Drizzle 1 tablespoon olive oil into the pan. When it’s really hot, add the shrimp, spreading it out in more or less one layer. Saute the shrimp quickly on one side, and then give it a turn with tongs, sautéing for about 2 minutes in all. Take the shrimp from the pan with a slotted spoon and put it on a plate (it should be about halfway cooked at this point).

5. Set up a large pot of pasta cooking water, and bring it to a boil. Add 1 tablespoon salt.

Add the pasta and cook according to package instructions until al dente.

4. While the sauce is simmering, set up a large pot of pasta cooking water, and bring it to a boil. Add 1 tablespoon of salt. Add the ditalini or other pasta, and cook according to package instructions until al dente. Drain, saving about 1 cup of the cooking water.

5. Pour the pasta into a large serving bowl.

Drizzle with about 2 tablespoons of fresh olive oil and give it a toss. Add the chickpea sauce and the celery leaves. Sprinkle on peperoncino or Aleppo chili to taste, and give it another toss, adding a little of the cooking water, if needed to loosen the sauce, especially if you like it a bit soupy. Taste for seasoning and adjust as desired.

Serve hot with the grated grana Padano brought to the table.

Nutrition (per serving): Calories: 470, Fat: 18g (Sat: 6g), Cholesterol: 45mg, Sodium: 670mg, Carb: 56g, Fiber: 6g, Sugar: 5g, Protein: 18g

6. Reheat the saute pan over medium heat, and add 2 tablespoons of olive oil. Add the garlic, and saute until it just starts to turn lightly golden, about 1 minute. Add the shrimp broth and the lemon zest and juice, and simmer to reduce the liquid slightly, about 4 minutes. Add the shrimp, and simmer for about another minute to finish its cooking. (Don’t go longer or the shrimp will become tough.)

7. When the pasta is al dente, drain it, and place it in a large, wide serving bowl. Add the parsley and the capers. Add a bit more Aleppo and a big drizzle of fresh olive oil. Toss gently. Add the shrimp with all its pan juices, and toss again.

Check for seasoning. Serve right away, sprinkling a generous amount of spicy breadcrumbs on each serving.

Nutrition (per serving): Calories: 860, Fat: 27g (Sat: 3g), Cholesterol: 255mg, Sodium: 1010mg, Carb: 88g, Fiber: 5g, Sugar: 5g, Protein: 52g Erica De Mane is the author of “Pasta Improvvisata, “The Flavors of Southern Italy,” “Pasta” published by Williams Sonoma, and the forthcoming “Memories and Recipes from the Di Menna Caffè,” a novella about life in the restaurant world.

She specializes in Southern Italian and Southern Mediterranean cooking, and her blog, New York Italian (ericademane.com) features recipes, stories, and artwork. Her YouTube channel is Erica De Mane: A Cook and Her Herbs. winter 2026

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Make any night or get-together special with easy, shareable dips

dip into deliciousness

PHOTO MOWIE K AY

T

he winter months are filled with many opportunities to hang out and relax with friends and family, and savory dips are always a favorite atop the table. From the regular season game days to the Super Bowl and March Madness, or cozy movie nights to Oscar parties, savory dip can be a star at any occasion. They are the ultimate food for sharing, with the cheesy, meaty, and vegetable-based options here offering something for most everyone. Serve crackers, breadsticks, tortilla chips, or vegetables alongside dips, and you can’t go wrong. In these dips from “Let’s Get Dipping!”—a collection of easy recipes published by Ryland, Peters & Small—you’ll have some great ideas on hand for both cold and hot dips to keep you well prepared throughout this season and beyond. –mary subialka

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S P I CY R É M O U L A D E D I P W I T H S O U T H E R N - ST Y L E C R A B F R I T T E R S

Spicy Rémoulade Dip with Southern-Style Crab Fritters MAKES 12 | RECIPE BY THEO A. MICHAELS

These Deep South-style crab fritters are perfect for sharing. Just make sure you make enough of the spicy rémoulade dip to go around! –t.a.m. for the dip

1 1 1 1 1 1

cup mayonnaise tablespoon Dijon mustard tablespoon tomato ketchup garlic clove, crushed tablespoon paprika teaspoon hot sauce (such as Tabasco) 2 tablespoons capers, coarsely chopped A small squeeze of fresh lemon juice 1⁄4 teaspoon salt

southern-st-le cra1 fritters

2 (51⁄4-ounce) cans lump crab meat (see Editor’s Note) 1 tablespoon capers, coarsely chopped A few sprigs of fresh dill and flat-leaf parsley, chopped 1 teaspoon Worcestershire sauce A pinch of salt 1 egg 3 cups fresh breadcrumbs Vegetable oil, for frying

1. Start by making the dip: Mix all the ingredients together and taste, adding a little more of any of the ingredients to your taste. Set aside.

2. To make the fritters, place the crab meat in a strainer and gently push down to extract the excess liquid, then leave to drain.

3. Place the capers, herbs, Worcestershire sauce, salt, and egg in a mixing bowl, add 4 tablespoons of the spicy rémoulade sauce and whisk together, ensuring the egg is fully incorporated. Fold in one-third of the breadcrumbs and all the crab meat, trying not to overmix.

4. Place the remaining breadcrumbs in a flat dish. Take a ping-pong ball-size portion of the crab mixture, roll into a ball between the palms of your hands, and then flatten a little (the mixture will be slightly wet, which is perfect for coating in the remaining breadcrumbs). Roll the ball in the breadcrumbs, coating it on all sides. Repeat with the remaining mixture to make 12 fritters.

5. Heat enough vegetable oil to coat the bottom of a saucepan. Fry the fritters for 2 to 4 minutes on each side until golden (you may need to cook them in batches to avoid overcrowding the pan). Remove from the pan and set on paper towels to drain. Season with a pinch of salt and transfer to a serving dish with the remaining spicy rémoulade dip on the side.

Editor’s Note: Lump crab meat package sizes will vary by brand—just calculate enough to total 101⁄2 ounces.

Dip Nutrition (per about 1 tablespoon serving): Calories: 80, Fat: 8g (Sat: 1.5g), Cholesterol: <5mg, Sodium: 140mg, Carb: 0g, Fiber: 0g, Sugar: 0g, Protein: 0g

Fritter Nutrition (per fritter): Calories: 180, Fat: 7g (Sat: 1g), Cholesterol: 40mg, Sodium: 390mg, Carb: 20g, Fiber: 1g, Sugar: 2g, Protein: 8g

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Sweet Potato Hummus MAKES 4 TO 6 SERVINGS | RECIPE BY CHLOE COKER AND JANE MONTGOMERY

This velvety-smooth sweet potato hummus dip makes an interesting change from the more familiar chickpea-only version. The herby breadsticks are surprisingly simple to make, and their crunchy texture makes them the perfect accompaniment here. –c.c. and j.m.

1 sweet potato, unpeeled 3 garlic cloves, unpeeled 1⁄2 of a 14-ounce can chickpeas/ garbanzo beans 1 fresh red chile, finely chopped Handful of cilantro leaves, chopped

2 tablespoons olive oil Grated zest and freshly squeezed juice of 1⁄2 lime Salt and freshly ground black pepper, to taste Herby Breadsticks, to serve (see recipe below)

1. Heat the oven to 350°F. 2. Roast the sweet potato in a roasting pan in the preheated oven for

SUCCESSFUL

dip service Designed to be enjoyed from a communal bowl, dips can be paired with dippers to create customized bites to suit every taste and are often eaten with one hand, leaving the other hand free to cope with a glass of wine! Here are some simple guidelines to successful dip service: Season with care. Although it’s usual to season to taste during preparation, it’s best to check the seasoning of your dip with your intended dipper. Salted or peppered breadsticks or crackers may mean that less seasoning is required in the dip itself. Likewise, if you are serving a dip with very bland dippers, the dip needs to be full of flavor and bordering on over-seasoned. A squeeze of lemon juice or a splash of wine vinegar can often give a dip the lift it needs at the last minute.

Allow time. When possible, avoid serving your dips straight from the fridge. Giving them a little time to come to room temperature will mean they are a better dipping consistency and have a fuller flavor. Hot dips should be served hot, of course, but not dangerously so. Always carefully check the temperature of a hot dip yourself before serving to others.

Presentation matters. Garnishing your dips creatively can make them more appealing as well as hint at the flavors contained within. Reserve a sprig of fresh herbs, a few jewel-bright edamame beans, or pomegranate seeds; add a scattering of toasted pine nuts or sesame seeds; a dusting of paprika for color contrast or a slick of good quality olive oil, balsamic glaze or pomegranate molasses can look very attractive. Always add your garnish just before serving. –ryland, peters & small

30 to 40 minutes until very soft. Add the garlic cloves to the pan about 20 minutes before the end of the cooking time. Remove from the oven and, when cool enough to handle, remove and discard the skins from the sweet potato and garlic cloves.

3. Put in a food processor along with the chickpeas, chile, cilantro, olive oil, and lime zest and blitz until it reaches the desired consistency. Season with salt, pepper, and lime juice to taste.

4. When ready to serve, spoon the sweet potato hummus into a serving bowl and serve with the Herby Breadsticks.

Nutrition (per serving): Calories: 110, Fat: 5g (Sat: 0.5g), Cholesterol: 0mg, Sodium: 85mg, Carb: 13g, Fiber: 3g, Sugar: 3g, Protein: 3g

Herby Breadsticks MAKES 4 TO 6 SERVINGS RECIPE BY CHLOE COKER AND JANE MONTGOMERY

This long, crispy breadstick with the addition of mixed dried herbs is delightful served with hummus or a melted cheese fondue dip. –c.c. and j.m.

21⁄4 2 2 1 4

cups all-purpose flour teaspoons fast-action yeast teaspoons salt teaspoon sugar tablespoons (1⁄4 cup) olive oil

1⁄2-2⁄3 cup lukewarm water A pinch of mixed dried herbs A pinch of cayenne pepper Salt and freshly ground black pepper, to taste

1. Heat the oven to 325°F. 2. Combine the flour, yeast, salt, and sugar in a bowl. Make a well in the center, pour in the olive oil and water, and stir until well combined and the dough comes together. It should be soft but not sticky.

3. Knead the dough for 10 minutes by hand, cover with oiled plastic wrap or a damp cloth and leave it to rise in a warm place for 40 to 60 minutes, or until doubled in size.

4. Divide the dough in half and keep half wrapped up so that it does not dry out. Roll half of the dough out into a flat rectangle about 1⁄4 to 3⁄8 inch thick, then cut it into 3⁄8-inch-wide strips. Roll the strips into pencil-width tubes. Repeat with the other half of the dough.

5. Spread the mixed dried herbs, cayenne pepper, and salt and pepper on a board, then roll the breadsticks in them and put them on a floured baking sheet. Bake in the preheated oven for 20 to 30 minutes until golden.

Remove from the oven and let cool on a wire rack.

Nutrition (per serving): Calories: 340, Fat: 19g (Sat: 2.5g), Cholesterol: 0mg, Sodium: 780mg, Carb: 37g, Fiber: 2g, Sugar: <1g, Protein: 5g

PHOTO WILLIAM REAVELL

SW E E T P OTATO H U M M U S A N D H E R BY B R E A D ST I C K S

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H OT P H I L LY ST E A K D I P

Hot Philly Steak Dip MAKES ! TO 8 SERVINGS | RECIPE BY HANNAH MILES

This recipe is inspired by the popular Philly cheesesteak—a steak sandwich made with thin slices of beef, topped with melting cheese. Dip in tortilla chips or crusty bread. –h.m. green bell pepper medium onion tablespoon olive oil teaspoon balsamic glaze or vinegar 1 teaspoon granulated sugar 6 slices roast beef 9 ounces (11⁄8 cups) cream cheese

PHOTO MOWIE K AY

1 1 1 1

1⁄2 cup ranch dressing 1 tablespoon creamed horseradish (1⁄2 ounces provolone or cheddar cheese, grated Salt and freshly ground black pepper Tortilla chips or crusty bread, to serve

1. Heat the oven to 350°F. 2. Cut away the top of the green pepper and discard. Cut the pepper in half, remove all of the seeds, then cut into small chunks about 1⁄4 inch diameter. Peel and finely chop the onion. Put the peppers and onion in a large skillet with the olive oil and fry over a gentle heat until the onions and peppers are soft and the onion starts to caramelize. Drizzle with the balsamic, sprinkle over the granulated sugar, season with salt and pepper, and saute for a few more minutes.

3. Cut the roast beef into small pieces and add to the pan. Cook for 1 minute or so, for the meat to absorb the flavors from the pan. Remove from the heat and leave to cool for a few minutes.

4. In a mixing bowl, whisk together the cream cheese, ranch dressing, and horseradish. Fold the grated cheese into the mixture with the beef and vegetables.

5. Bake in the preheated oven for 20 to 25 minutes until the cheese has melted and the top of the dip has started to turn light golden brown.

Leave to cool for about 10 minutes before serving, as the dip should be served warm and not hot. Serve with tortilla chips or small slices of crusty bread for dipping. Delicious!

Variation: To make a spicy version, fold in some finely chopped jarred jalapeños with the beef before baking.

Nutrition (per serving): Calories: 300, Fat: 26g (Sat: 11g), Cholesterol: 65mg, Sodium: 330mg, Carb: 6g, Fiber: 0g, Sugar: 3g, Protein: 11g winter 2026

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MAKES 4 TO 6 SERVINGS | RECIPE BY HANNAH MILES

1. Heat the oven to 350°F. 2. Put the walnuts, rosemary, and lemon zest in a baking pan and drizzle

If you prefer a really strong blue cheese, replace the Gorgonzola Dolce with Stilton or another hard blue cheese and blitz in a blender with the sour cream until smooth before adding to the dip. –h.m.

with the olive oil. Sprinkle over the sugar and season with salt and pepper.

Shake the pan so that all the nuts are coated in the oil and herbs. Bake in the preheated oven for about 5 minutes until the nuts are hot, taking care that they do not burn. Remove from the oven and leave to cool.

3. Blitz three-quarters of the walnuts in a food processor or blender. Tip the ground nuts into a bowl with the cream cheese, blue cheese, and sour cream and whisk together until smooth and creamy with a slight nutty crunch. Season with salt and pepper to taste. Spoon the dip into a bowl and sprinkle over the remaining roasted nuts.

4. Serve with celery sticks, apple wedges, or breadsticks.

31⁄2 ounces walnut pieces or halves 1 teaspoon finely chopped fresh rosemary 1⁄2 teaspoon finely grated lemon zest 1 tablespoon olive oil 1 teaspoon granulated sugar 1⁄2 cup cream cheese

3 ounces Gorgonzola Dolce or other creamy blue cheese 1⁄4 cup sour cream Salt and freshly ground black pepper, to taste Celery sticks, green apple wedges, or breadsticks, to serve

Nutrition (per serving): Calories: 270, Fat: 25g (Sat: 9g), Cholesterol: 35mg, Sodium: 260mg, Carb: 5g, Fiber: 1g, Sugar: 2g, Protein: 7g

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PHOTO NAMETK

Blue Cheese and Walnut Dip

PHOTOS MOWIE K AY

B L U E C H E E S E A N D WA L N U T D I P

H OT B U F FA L O C H I C K E N W I N G D I P

Hot Buffalo Chicken Wing Dip MAKES 6 TO 8 SERVINGS RECIPE BY HANNAH MILES

This dip has the taste of hot Buffalo wings but without the bother of getting messy fingers eating actual wings. Hot sauces vary in strength, so add gradually and taste to ensure you don’t end up with a dip that is too hot. –h.m. !01⁄2 3⁄( 1⁄2 )1⁄2 7

ounces (!1⁄& cups) cream cheese cup ranch dressing cup red hot sauce (such as Frank’s) ounces cheddar cheese, grated ounces cooked chicken breast Freshly ground black pepper, to taste Tortilla chips, to serve

1. Heat the oven to 350°F. 2. Put the cream cheese, ranch dressing, and hot sauce in a bowl and whisk together until smooth. Stir in the grated cheese. Remove any skin from the chicken breasts and discard, then chop into small pieces and stir into the sauce.

Season with ground black pepper and taste.

You can add a little salt if you wish, but there should be sufficient salt from the dressing and hot sauce.

3. Bake in the preheated oven for 25 to 30 minutes until the top of the dip starts to turn light golden brown. Remove from the oven and leave to cool for a short while, then serve warm with tortilla chips.

Variation: To make a version suitable for vegetarians to enjoy, simply use a vegetarian cheese and replace the cooked chicken breast with butter/lima beans or small florets of steamed or boiled cauliflower.

Nutrition (per serving): Calories: 370, Fat: 33g

PHOTO NAMETK

(Sat: 14g), Cholesterol: 75mg, Sodium: 650mg, Carb: 8g, Fiber: 0g, Sugar: 3g, Protein: 11g

RECIPES AND PHOTOS FROM “LET’S GET DIPPING! OVER 80 EASY & DELICIOUS RECIPES TO WHIP UP AT HOME” ©,0,4 RYLAND, PETERS & SMALL REPRINTED WITH PERMISSION.

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Flavor INFUSION Add an extra splash of seasoning to recipes with wine and beer in the mix

L

ook beyond the spice rack for delicious and flavorful ingredients—wine and beer can add rich nuances to your recipes. With these delicious ideas, you can whip up succulent beef short ribs or a French dip sandwich with a dash of red wine, pumpkin ale chili, savory beer-kissed biscuits, and more, to bring depth, richness, and a touch of fun to the dinner table. –mary subialka

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12/2/25 9:45 AM

BRAISED PORK SHOULDER WITH BUTTERNUT SQUASH AND PRUNES

Braised Pork Shoulder with Butternut Squash and Prunes MAKES 4 SERVINGS | RECIPE COURTESY OF CALIFORNIA WINE INSTITUTE

With slow, moist braising, pork shoulder becomes fork-tender and succulent. Trim the meat well before cooking and your stew will be rich but lean. Butternut squash and dried plums contribute the sweet notes that pork loves and bring the flavors and colors of the season to your table.

Pair with California Merlot or Syrah.

1 (1½ pounds) boneless pork shoulder (butt), trimmed of fat, cut in 1½ inch cubes Kosher or sea salt and freshly ground black pepper, to taste 2 tablespoons extra virgin olive oil 2 thick slices bacon (about ¼ pound), diced 1 large yellow onion, minced 2 cloves garlic, minced ½ cup white wine 2 tablespoons all-purpose flour 1 large fresh thyme sprig

1½ teaspoons fennel seed, ground fine in a mortar or spice grinder, or 1½ teaspoons ground fennel 2 cups chicken broth, diluted 50/50 with water if canned ½ pound peeled butternut squash, cut into 1-inch cubes 12 prunes 2 tablespoons minced Italian parsley, plus more for garnish

1. Season the pork all over with salt and pepper. Heat the olive oil in a large, broad Dutch oven over mediumhigh heat. When the pot is hot, add the pork and brown well on all sides, 5 to 7 minutes, adjusting the heat to prevent scorching. Transfer the pork to a plate as it is done. Pour off the fat in the pot and return to low heat.

2. Add the bacon and let it render slowly, stirring occasionally, about 5 minutes.

3. Raise the heat to medium-low, add the onion and garlic, and saute until the onion is soft, 5 to 10 minutes.

Raise the heat to medium, add the white wine, and simmer, stirring with a wooden spoon to release any meaty bits on the bottom of the pot, until reduced by half.

4. Add the flour and ground fennel and saute for 1 to 2 minutes. Return the pork to the pot along with any juices on the plate.

5. Add the thyme sprig and broth. Bring to a simmer. Cover, adjust the heat to maintain a gentle simmer, and cook for 1 hour. Add the squash and prunes, re-cover, and continue cooking until the pork and squash are tender, about 30 minutes longer.

6. Remove the thyme sprig. Stir in 2 tablespoons parsley. Taste for salt and pepper and add to taste, if desired.

Serve immediately in bowls, garnishing each serving with a little more parsley.

Nutrition (per serving): Calories: 470, Fat: 20g (Sat: 5g), Cholesterol: 90mg, Sodium: 580mg, Carb: 36g,

PHOTO CALIFORNIA WINE INSTITUTE

Fiber: 4g, Sugar: 17g, Protein: 35g

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PHOTO CALIFORNIA WINE INSTITUTE

F R E N C H D I P S A N DW I C H

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French Dip Sandwich MAKES 4 SERVINGS | RECIPE COURTESY OF CALIFORNIA WINE INSTITUTE

Los Angeles loves a good crosstown rivalry. And such is the case with the French Dip, a thinly sliced roast beef sandwich, that is then dipped in pan juices or broth. Cheese is optional, spicy mustard is not. Philippe the Original claims to be “Home of the Original French Dip Sandwich,” while Cole’s Pacific Electric Buffet asserts that they invented the sandwich shortly after they opened their doors (both opened in 1908). Our version swaps traditional roast sirloin with tri-tip and we add pickled onions for a tangy heat and provolone cheese. We amp up the traditional au jus with a brown butter and wine reduction sauce. –alison n(()ham Pair with California Syrah or Zinfandel. for the tri-tip

1 (2½ pound) tri-tip roast, trimmed of excess fat 1½ teaspoons sea salt 1 teaspoon granulated garlic 1 teaspoon granulated onion 1 teaspoon freshly ground pepper 2 tablespoons olive oil for the pickled o-io-s

1 ½ 1 1

large red onion, thinly sliced cup white wine vinegar tablespoon sugar teaspoon sea salt

for the au jus

2 tablespoons butter ½ cup Zinfandel or Syrah 2 cups beef bone broth or good quality beef stock Salt and pepper, to taste for the sa-dwich

4 French rolls or 2 baguettes, cut into 6-inch segments 2 tablespoons butter, melted 6 slices of Provolone cheese Spicy mustard, to taste

PHOTO ADOBE

1. Prepare the tri-tip. Place the tri-tip fat side up in a medium baking dish.

Mix the salt, garlic granules, onion granules, pepper, and olive oil in a small bowl. Rub evenly all over the meat. Let sit at room temperature for 1 hour.

After 45 minutes, preheat the oven to 450°F. 2. When the oven reaches temperature, roast the tri-tip for 15 minutes, reduce oven to 350°F, and roast for an additional 10 to 15 minutes or until an instant-read thermometer reads 125°F for medium-rare. Remove roast from oven and tent with foil. Allow to rest for at least 15 minutes. Thinly slice meat against the grain.

3. While the roast is in the oven, prepare the pickled onions. Put the sliced onion in a medium, nonreactive bowl. Add the vinegar, sugar, and salt and toss to coat. Allow to rest at room temperature while meat roasts.

(This can be made up to 1 week in advance and stored in the refrigerator.)

4. Prepare the au jus. Melt the butter in a medium saucepan over medium heat. Cook until the butter solids are golden brown and have a nutty smell. Add the wine and bring to a boil. Reduce heat and simmer for about 10 minutes, or until the wine is reduced by half. Add the broth, increase heat, and bring to a boil. Reduce heat and simmer for 15 minutes, or until the jus is reduced by about a third. Taste for seasoning, and add salt and pepper to taste, if desired.

5. Slice the rolls lengthwise down the middle, taking care not to cut all the way through the roll. Brush with melted butter and toast on the top rack of the oven for about 5 minutes, or until lightly golden brown. Cut the cheese slices in half and layer each roll with cheese on one side of the cut roll. Return to the oven until the cheese melts, about 2 minutes longer (watch carefully so the bread doesn’t burn).

6. Remove rolls from the oven. Spread with spicy mustard, if desired.

Dip meat slices in the au jus and place in the toasted rolls. Top with pickled onions. Serve remaining au jus in a small bowl on the side for dipping. Serve with a green salad and/or sweet potato fries.

Nutrition (per serving): Calories: 850, Fat: 49 (Sat: 22), Cholesterol: 200mg, Sodium: 1790mg, Carb: 31g, Fiber: 3g, Sugar: 6g, Protein: 63g

RO S E M A RY A N D F E TA B E E R B I S C U I TS O R B R E A D

Rosemary and Feta Beer Biscuits or Bread MAKES ,- SERVINGS | RECIPE BY MEGHAN STOREY, COURTESY OF THE BREWERS ASSOCIATION

This simple recipe made with your favorite American lager is a great addition to your beer recipe arsenal. To add variety in flavor and texture, experiment with different cheeses, beers, or even nuts. –m.s.

3 cups whole-wheat flour or whole-wheat pastry flour 1 tablespoon granulated sugar 1 teaspoon salt 1 tablespoon baking powder

2 tablespoons chopped fresh rosemary 3() cup crumbled feta 12 ounces beer Up to ¼ cup water (if the dough is too dry)

1. Heat oven to 375°F. Lightly grease mu.n tin(s) or loaf pan and set aside.

2. In a large bowl, mix the flour, sugar, salt, and baking powder well.

Add your spices and cheese (optional), then pour in the beer and mix it all together.

3. If the dough seems very dry, slowly add up to / cup of water, until all the flour is incorporated. Try not to overmix.

4. Pour the dough into the prepared pan(s). Bake until golden brown, about 25 minutes for biscuits or 45 minutes for bread.

Cook’s Notes: n

n

While the recipe makes one loaf of bread or 12 good-sized biscuits, I’m partial to biscuits because there’s more surface area for crust.

For variations, use di0erent types of beer. You can also add spices, cheese, or nuts to change the flavor and texture of the bread or biscuits.

Nutrition (per biscuit): Calories: 150, Fat: 2g (Sat: 1g), Cholesterol: <5mg, Sodium: 400mg, Carb: 25g, Fiber: 3g, Sugar: 1g, Protein: 5g winter 2026

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B R A I S E D B E E F S H O RT R I B S W I T H R E D W I N E , PA N C E T TA , A N D C R I M I N I M U S H RO O M S

Braised Beef Short Ribs with Red Wine, Pancetta, and Crimini Mushrooms MAKES 6 TO 8 SERVINGS | RECIPE COURTESY OF CALIFORNIA WINE INSTITUTE

These succulent beef ribs in red wine sauce are hearty, bold, and deliciously tender.

Pair with California Cabernet Sauvignon or Syrah.

8 meaty beef short ribs (about 3¼ pounds) Sea salt and freshly ground black pepper, to taste 4 tablespoons extra virgin olive oil, divided 3 cups California red wine 10 garlic cloves, peeled and crushed

3 cups beef stock 4 Roma tomatoes, cut in half lengthwise 1 cup diced pancetta 12 ounces crimini mushrooms, cut in quarters 3 tablespoons chopped parsley leaves

ovenproof skillet over medium-high heat until hot but not smoking.

4. Add the ribs and sear for 2 minutes on each side.

5. Add the wine and garlic, bring to a boil, and cook until liquid is reduced by half.

6. Add the beef stock and tomatoes and bring to a boil.

7. Remove from the heat, cover, and cook for 2 hours and 20 minutes in the preheated oven.

8. Remove the skillet from the oven and let stand covered while preparing the mushrooms.

9. To prepare the mushrooms, heat the remaining 2 tablespoons olive oil in a large, heavy-bottomed skillet over medium-high heat until hot but not smoking. Add the pancetta and cook and stir for 2 minutes. Add the mushrooms and cook until they are golden brown. Set aside.

10. Transfer the ribs from the roasting pan to a large platter.

11. Scrape the juices and solids from the roasting pan into a medium mesh strainer set over a saucepan. Press gently to extract the juice.

Discard any solids that remain in the strainer.

12. Reheat the pan juices and drizzle over the ribs. Scatter the mushrooms and pancetta over and around the ribs. Sprinkle with parsley.

PHOTO CALIFORNIA WINE INSTITUTE

1. Heat oven to 350°F. 2. Sprinkle the ribs lightly with salt and pepper.

3. Heat 2 tablespoons of the olive oil in a large, deep, heavy-bottomed,

Nutrition (per serving): Calories: 570, Fat: 39g (Sat: 15g), Cholesterol: 120mg, Sodium: 600mg, Carb: 9g, Fiber: 1g, Sugar: 3g, Protein: 30g

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Alcohol in Cooking

Not all the alcohol added to recipes is cooked out. While the amount of alcohol in an individual serving can be quite low, keep these highlights in mind if alcohol is a concern to you or your dinner companions.

The amount of alcohol remaining after cooking ranges from 5% to 85%, according to a study from the U.S. Department of Agriculture’s Nutrient Data Laboratory. The variations aren’t just dependent on how long you keep the temperature above alcohol’s boiling point of 173°F. The size of the cooking vessel affects the alcohol-retention rate; the smaller the vessel, the more alcohol is retained due to the reduced surface area for evaporation.

Alcohol content diminishes with cooking time, this study revealed. After liquor has been poured on foods and then set alight— flambéed—approximately 75% of the alcohol remains after the flames have died down. After being added to food that is then baked or simmered for 15 minutes, 40% of the alcohol will be retained. After cooking for 1 hour, about 25% will remain. The lowest percentage of alcohol left after cooking—around 5%—is in foods that are cooked at least 2 hours.

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T U R K EY P OT P I E

Turkey Pot Pie MAKES 4 SERVINGS

3. Add flour and mix until a paste is formed.

4. Add white wine and deglaze the pot with a wooden spoon,

pulling anything stuck on the bottom while stirring. Slowly add chicken stock and stir until the mixture thickens. Use a wire whisk if Indulge in this elevated classic comfort dish that weaves together needed to break up any lumps. tender morsels of roasted turkey, vibrant mixed vegetables, and a 5. Heat oven to 375°F. Lightly grease pie pan or individual bowls. velvety sauce, all nestled beneath a flaky golden crust.

6. If making a single large pie, take 1 of the shells and transfer it to a cutting board (you may need to use a rolling pin to flatten it nicely).

Pair with California Chardonnay or Pinot Noir.

With a sharp knife or pizza cutter, slice the shell into thin ribbons, approximately ½-inch thick, which will be used to create a lattice.

2 or 4 refrigerated pie shells 2 teaspoons chopped You can skip this step if you are short on time.

(2 for 1 pie or 4 for fresh rosemary 7. If making individual pies, repeat the step above except you will be individual pies—for 1 tablespoon chopped fresh taking the first 2 shells and cutting 4 circles to create the base of the bottom and lattice top) curly parsley pie in your ramekins. ½ cup butter 2 teaspoons sea salt 8. Place the filling into the prepared pan(s). Place half the strips over 1 cup green peas 2 teaspoons cracked the pan spacing them all one strip apart from each other.

1 cup carrots, diced into black pepper 9. Next, fold back every other strip to the side of the pan and lay small squares 1 teaspoon celery seed one rolled strip out over the strips still across the pan in the opposite 1 medium onion, ½ cup all-purpose flour direction. Fold the other strips back into place. Fold the other strips finely diced ½ cup white wine that weren’t folded last time back over to the edge of the pan and lay 2 cloves garlic, minced 1 cup chicken stock the next strip down, spacing it one strip apart from the last. Fold the ½ cup corn kernels strips back into place and repeat this process until you have formed 2½ cups cooked turkey the lattice top. chopped into small pieces 10. Once lattice is formed, cut any extra dough off the edge of the (white and dark meat pan(s) and pinch the lattice to the bottom piece around the dish. combination preferred) 11. Bake in preheated oven for 20 minutes or until crust is a golden brown.

1. Melt the butter in a pot on medium heat. Once melted, add vegetables and cook for 5 minutes, stirring mixture occasionally.

Nutrition (per serving): Calories: 510, Fat: 33g (Sat: 17g), 2. Add turkey, fresh herbs, salt, pepper, and celery seed, then Cholesterol: 115mg, Sodium: 1670mg, Carb: 33g, Fiber: 5g, cook for another 3 to 5 minutes.

Sugar: 7g, Protein: 27g

PHOTO CALIFORNIA WINE INSTITUTE

RECIPE COURTESY OF CALIFORNIA WINE INSTITUTE

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PUMPKIN ALE CHILI

Pumpkin Ale Chili MAKES 6 SERVINGS | RECIPE BY MEGHAN STOREY, COURTESY OF THE BREWERS ASSOCIATION

This chili has it all—beer, pork, beans, peppers, and a dollop of pumpkin yogurt that adds the perfect balance of sweetness to the chili. –m.s.

1. Dust pork with flour to coat all sides of pieces. Place a large Dutch

PHOTO ADOBE

Pair with your favorite porter.

4 pounds pork shoulder, trimmed and cubed into ½-inch pieces Flour, for dusting pork 2-4 tablespoons vegetable or olive oil, divided 24 ounces of your favorite pumpkin ale 1 teaspoon, plus 3 tablespoons Mexican oregano 1⁄3-1⁄2 cup fresh ground chili powder, adjust to taste 3-4 chipotle peppers in adobo sauce, diced 1 poblano pepper, stemmed, seeded, and diced 2-3 serrano peppers, stemmed, seeded, and diced 5 cloves garlic, minced 1 large yellow onion, diced Pinch of crushed

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1 1½

1 1 1 ½-1

red pepper flakes Kosher salt and freshly cracked black pepper, to taste (28-ounce) can crushed tomatoes (15-ounce) cans pumpkin puree or pure pumpkin (not pumpkin pie filling) (15-16 ounce) can red kidney beans, drained and rinsed (15-16 ounce) can black beans, drained and rinsed tablespoon pumpkin spice ounce baker’s chocolate, finely chopped Pinch of cayenne powder

for the pumpkin yogurt

1 cup plain Greek yogurt ¼ cup pumpkin puree Pinch of cinnamon

oven or pot over medium-high heat and add 2 tablespoons oil. Add the pork and brown in batches, placing browned pieces on paper towel-lined plate, and adding more oil to pot if needed.

2. Place the browned pork back in the Dutch oven. Add the beer, 1 teaspoon Mexican oregano, chili powder, and chipotle peppers with sauce. Simmer for about 30 minutes.

3. While pork is simmering, in another skillet over medium-high heat, add 1 tablespoon oil and the poblano, serrano, garlic, onion, and crushed red pepper flakes. Season with salt and pepper. Cook for about 7 to 8 minutes, until soft. Add in tomatoes and pumpkin puree. Cook for another 5 to 6 minutes.

4. Add the vegetable mixture into the pork mixture. Add in remaining oregano. Simmer for 2 hours.

5. After 2 hours, add in all the beans and most of the pumpkin spice.

Then add in ½ ounce of chocolate. Cook for 15 minutes. Taste and adjust.

Both chocolate and pumpkin spice go a long way, so add in a bit at a time, taste, and adjust if desired.

6. For the Pumpkin Yogurt, mix the yogurt, pumpkin puree, and cinnamon.

7. To serve, ladle into bowls and garnish with a dollop of pumpkin yogurt, if desired. And remember, chili is often even better the next day.

Nutrition (per serving): Calories: 970, Fat: 46g (Sat: 22g), Cholesterol: 140mg, Sodium: 1140mg, Carb: 74g, Fiber: 28g, Sugar: 16g, Protein: 77g

12/2/25 9:48 AM

Whisked Away Step inside the cozy kitchens of Scandinavia, where every flaky kringle and honey cake tells a story of tradition, togetherness, and sweet escape from the cold

PHOTO COLUMBUS X LETH ILLUSTRATION ADOBE

A

s the chilling winter wind blows, home-baked cinnamon kringles, gooey butter cookies, and sticky honey cakes are the surest way to melt the seasonal blues away. And there is nowhere this truth rings louder than the sugarcoated countries of Scandinavia, where these traditional bakes are less of a winter comfort, and more a way of life. Deeply engrained into the charming, minimalistic culture of the Danes and Swedes alike, sifting, rolling, and mixing is almost as essential as breathing in their northern region—shining through in foundational rituals like “fika,” a Swedish tradition of taking a daily coffee break with sweet treats, and “hygge,” a Danish practice of creating a warm, comforting atmosphere to share with loved ones.

Defined by natural ingredients, complex spices, and rich, nutty goodness, traditional Nordic bakes serve as a steady comfort amid the long winter months, driving Scandinavians to the many remote, enticing, and delectable bakeries across their homeland—blizzard or shine. And whether or not you’re picking cloudberries at a cabin in Sweden or biking to historic bakeries in the heart of Copenhagen, these dreamy recipes (including vegan options) by Nordic bakers Trine Hahnemann and Sofia Nordgren are sure to whisk you away to a sweet world of hygge this winter. –emma enebak

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K A N E L STA N G ( R EC I P E O N PAG E 47) CA P T I O N

winter 2026

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PHOTO X

C H O K L A D PA J

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Chokladpaj

2. Shape the dough into a disc, wrap in plastic wrap, and let it rest in the

(Chocolate Pie)

fridge for at least 1 hour. Leaving it overnight is absolutely fine too. You may need to let the dough warm up for a few moments on the countertop before you start baking with it to ensure that it’s workable.

3. Heat the oven to 400°F and grease an 8-inch pie dish.

4. On a floured surface, roll out the dough to a circle, about ¼-inch thick and a little bigger than your pie dish. Carefully transfer the dough to the pie dish and use your fingers to press it into the base and sides of the dish.

Chill in the fridge for 30 minutes.

5. Prick the pie crust with a fork, then bake for 20 to 30 minutes, or until golden. Remove from the oven and leave to cool.

6. To make the chocolate mousse, melt the chocolate in a heatproof bowl set over a pan of barely simmering water.

7. In a large bowl, beat the aquafaba until very fluff y and firm using a hand-held electric whisk (if you turn the bowl upside down it should stay put). Add the melted chocolate, cocoa powder, and sugar to the aquafaba and beat again to combine.

8. Pour the mousse into the cooled pie crust and spread evenly. Place in the fridge for at least 1 hour.

9. In a medium bowl, whip the cream using a hand-held electric whisk until fluff y. Transfer to a pastry bag fitted with a star nozzle, then pipe little mounds of cream all over the top of the pie. Grate over some dark chocolate, sprinkle with a pinch of flaky sea salt, and serve.

MAKES 8 TO 10 SERVINGS | RECIPE BY SOFIA NORDGREN

Traditionally, pies and tarts contain fruits and berries, but as the saying goes, traditions are meant to be broken. At least when they can be turned into something just as good, like a thick and indulgent chocolate mousse. –s.n. for the pie crust

for the chocolate mousse

1⅓ cups all-purpose flour, plus extra for dusting 1 teaspoon ultrafine sugar Pinch of salt ⅔ cup vegan margarine, chilled 2–3 tablespoons cold water

5½ ounces dark chocolate (at least 70% cocoa solids), plus extra for grating Scant ⅔ cup aquafaba 2 tablespoons cocoa powder 1 tablespoons ultrafine sugar to decorate

Scant ½ cup vegan whipping cream Flaky sea salt

1. To make the pie crust, combine the flour, sugar, and salt in a large bowl.

Dice the cold margarine and rub it into the flour using your fingertips until the mixture resembles breadcrumbs. Add the ice-cold water, 1 tablespoon at a time, until a dough just comes together, then form it into a ball with your hands.

Sodium: 130mg, Carb: 23g, Fiber: 3g, Sugar: 6g, Protein: 4g

Kanelstang

1. For the dough, crumble the yeast into the lukewarm milk in a bowl and

(Cinnamon Kringle)

stir to dissolve, then add the 1 beaten egg.

2. Now, in a separate bowl, mix the flour, sugar, cardamom, and salt.

Rub the butter into the flour mixture with your hands until the mixture resembles crumbs, then mix in the milk mixture. Knead well on a floured surface. Put the dough into a bowl, cover with a dish towel and let it rise for 1 to 2 hours, or until doubled in size.

3. For the filling, mix together all the ingredients in a bowl.

4. Divide the dough in half and roll each piece out on a floured surface to make a rectangle measuring 18x12 inches.

5. Spread the cinnamon filling in the middle of each piece, leaving ¾ inch clear along the short sides and 2 inches clear along the long sides. Fold the ¾-inch ends in over the filling at the ends. Fold one long side over toward the middle, then fold the other long side over, too, so that there is a slight overlap and the filling is completely encased.

6. Line 2 baking sheets with baking parchment and place a pastry on each. Cover with a dish towel and leave to rise for 30 minutes.

7. Heat the oven to 400°F. 8. Lightly beat the remaining egg and use it to brush the pastries. Sprinkle the chopped almonds on top. Bake for 18 to 20 minutes.

9. Transfer the pastries to a wire rack and leave to cool for 10 minutes, then cut into slices and dust with powdered sugar to serve.

MAKES 8 SERVINGS | RECIPE BY TRINE HAHNEMANN (PHOTO PAGE 44)

A classic soft sweet bread and my personal favorite, found in all bakeries around Copenhagen. You can eat it all day long and it’s great for both breakfast and afternoon tea. –t.h. for the dough

PHOTO SOFIA NORDGREN (OPPOSITE) ILLUSTRATION ADOBE

Nutrition (per serving): Calories: 290 Fat: 22g (Sat: 10g), Cholesterol: 0mg,

1¾ ounces fresh yeast 2 cups lukewarm whole milk 1 egg, lightly beaten, plus 1 more 6⅓ cups all-purpose flour, plus more to dust ½ cup granulated sugar 1 teaspoon ground cardamom ½ teaspoon fine sea salt ⅔ cup salted butter, cubed

= vegan

⅓ cup almonds, finely chopped Powdered sugar, to dust for the filling

¾ cup (1½ sticks), plus 2 tablespoons softened salted butter ¾ cup soft brown sugar 2 tablespoons ground cinnamon

Nutrition (per serving): Calories: 890, Fat: 43g (Sat: 24g), Cholesterol: 140mg, Sodium: 470mg, Carb: 110g, Fiber: 6g, Sugar: 29g, Protein: 18g winter 2026

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HONNINGBOMBER

Honningbomber (Honey Bombs) MAKES 16 TO 18 RECIPE BY TRINE HAHNEMANN

Copenhageners have a long tradition of different honey cakes. If you’re in the city, especially in wintertime, you can find “honningkager” (honey cakes) with cream, “honningsnitter” (honey pastries) with apricots, and at Christmas, “honninghjerter” (honey hearts). But if you’re far away, bake these, spread them thickly with good, salted butter, and eat them alongside a cup of tea. –t.h. ⅔ cup salted butter, plus more for the molds, if not using silicone (see step 1) ½ cup honey ¾ cup soft brown sugar 4 medium eggs 2¼ cups all-purpose flour 2 teaspoons baking soda 4 teaspoons ground cinnamon 3 teaspoons ground cloves 7 ounces candied mixed peel

1. Heat the oven to 400°F. If you are not using silicone molds, you will need to butter them lightly.

2. Gently melt the honey, sugar, and butter in a saucepan. Leave the mixture to cool a little, then beat in the eggs, 1 by 1.

3. In a separate large bowl, sift the flour, baking soda, and ground spices together, then stir this into the honey mixture along with the mixed peel.

4. Divide the batter between tartlet tins, each 3¼-3½ inches in diameter, so that it lies about ½ inch deep (you will probably have to bake these in batches).

5. Bake for 20 to 25 minutes until well risen and browned, then leave to cool on a wire rack while you cook the rest.

Nutrition (per serving): Calories: 220, Fat: 8g (Sat: 4.5g), Cholesterol: 50mg, Sodium: 210mg, Carb: 35g, Fiber: 1g, Sugar: 21g, Protein: 3g

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12/3/25 11:50 AM

Mockarutor (Coffee and Chocolate Squares) MAKES 12 SQUARES RECIPE BY SOFIA NORDGREN

As the temperature drops and winter knocks on the door, there is less fresh produce available.

Now is the time to turn to the saved jars of jam, to chocolate, and nuts. These brownie bites are covered with a layer of the most delicious coffee and chocolate frosting you can imagine. Needless to say, these squares are perfect for cold winter days when the sun never really rises. –s.n.

5 fluid ounces (scant ⅔ cup) aquafaba Scant 1 cup ultrafine granulated sugar 1 cup, plus 2 tablespoons all-purpose flour 5 tablespoons cocoa powder 2 teaspoons baking powder ½ teaspoon salt Scant ½ cup canola oil Shredded coconut, to sprinkle for the frosting

5 3 3 1¼

tablespoons vegan margarine tablespoons cocoa powder tablespoons strong coffee, cold cups powdered sugar Pinch of salt

PHOTOS SOFIA NORDGREN, COLUMBUS LETH (OPPOSITE) ILLUSTRATION ADOBE

1. Heat the oven to 400°F and line an 8-inch square baking tin with baking parchment.

2. Put the aquafaba and sugar in a large bowl and beat with a hand-held electric whisk until white and fluff y.

3. In a separate bowl combine the flour, cocoa powder, baking powder, and salt, then gently fold this into the aquafaba and sugar mixture.

4. Add the oil and stir until batter is smooth.

5. Pour the batter into the prepared tin and bake in the middle of the oven for 15 to 20 minutes until a skewer inserted into the center comes out clean. Remove from the oven and allow to cool completely in the tin.

6. To make the frosting, melt the margarine in a saucepan set over a low heat, then add all the remaining ingredients to the saucepan.

Beat until smooth.

7. Spread the frosting evenly over the cake, then generously sprinkle with shredded coconut.

Leave to set at room temperature (or pop it in the fridge to speed up the process, if you prefer) then lift the cake out of the tin using the baking parchment and cut it into 12 squares.

Nutrition (per serving): Calories: 290, Fat: 15g M O C K A R U TO R

(Sat:2.5g), Cholesterol: 0mg, Sodium: 230mg, Carb: 38g, Fiber: 2g, Sugar: 27g, Protein: 2g winter 2026 49

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12/2/25 9:38 AM

Fru Eckersbergkage (Fru Eckersberg Cake) MAKES 8 TO 10 SERVINGS RECIPE BY TRINE HAHNEMANN

A classic cake that everybody seems to have forgotten. I have never been able to find out if the cake has anything to do with Eckersberg, the Danish Golden Age painter (probably not), but it is outstanding! –t.h. for the almond macaroon

Salted butter, for the tin 2¼ cups blanched/skinned almonds 2 cups, plus 2 tablespoons powdered sugar 6 egg whites for the mocha cream

⅔ cup softened salted butter ½ cup powdered sugar 2½ ounces dark chocolate (60–65% cocoa solids), finely chopped 3½ tablespoons very hot, extra-strong brewed coffee 1 egg yolk

9½ inches diameter springform cake tin with baking parchment and butter it lightly.

2. For the almond macaroon, grind the nuts in a food processor until they are finely chopped.

Transfer to a bowl and sift in the powdered sugar, blending well. In a separate bowl, whisk the egg whites until stiff, then gradually fold in the nut mixture. Scrape the mixture into the prepared tin and bake for 50 to 60 minutes.

Remove from the oven and leave the cake, still on its baking parchment, on a wire rack for 15 minutes, then peel off the parchment and let the cake cool completely.

3. For the mocha cream, beat the butter and powdered sugar together in a bowl until pale and fluff y. Put the chopped chocolate in a jug, pour over the very hot coffee, and leave until the chocolate has melted, stirring occasionally.

When the chocolate has completely melted, stir in the egg yolk. Add the chocolate mixture to the butter mixture and mix it well.

4. Carefully—it is very fragile!—place the cake on a serving dish or board. Spread the mocha cream evenly over the cake using a palette knife. Refrigerate the cake until ready to serve.

Nutrition (per serving): Calories: 480, Fat: 32g (Sat: 11g), Cholesterol: 50mg, Sodium: 140mg, Carb: 41g, Fiber: 4g, Sugar: 35g, Protein: 10g

PHOTOS COLUMBUS LETH (2) ILLUSTRATION ADOBE

1. Heat the oven to 350°F. Line the base of a

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Mazarinkager

1. Heat the oven to 410°F. If you have regular (not silicone) mini-muffin

(Mazarin Cakes)

molds, you will need to butter them lightly.

2. For the cakes, beat the grated marzipan with the sugar in a mixing bowl (you will get the best results using an electric mixer), then add the butter and beat again until smooth. Add the eggs, 1 at a time, beating between additions, until the mixture is even and smooth, then fold in the flour.

3. Transfer the mixture to a pastry bag and pipe into the mini-muffin molds (or just use a spoon if you don’t have a pastry bag). Fill the molds to just below the rim.

4. Bake for 10 minutes, then remove and leave to cool in the molds.

5. Now temper the chocolate. For this you will need a sugar thermometer. Melt 5 ounces of the chocolate in a heatproof bowl over a saucepan of simmering water; make sure the bowl does not touch the water.

When the chocolate has reached 122°F, remove the pan from the heat and add the remaining 2 ounces of chocolate. Mix well until melted. Gently heat in the same way as before until the chocolate reaches 88°F. Now it is ready to use. Keep the chocolate’s temperature at a steady 88°F while you are working with it.

6. Take the cakes out of the molds, dip the top of each one in the tempered chocolate, and then sprinkle with the finely chopped chocolate to decorate.

MAKES 24 | RECIPE BY TRINE HAHNEMANN

I loved these cakes—which I bought at the corner shop as a child—so very much that it’s hard to understand why it has taken me more than 30 years to devise a homemade version! You will need silicone (or regular) mini-muffin molds, about 1¼ inches in diameter. –t.h. for the cakes

1 cup, plus 2 tablespoons softened salted butter, plus more (optional) for the molds, if not using silicone (see step 1) 9 ounces marzipan, at least 60% almonds, grated/ shredded 1¼ cups granulated sugar 5 medium eggs

½ cup all-purpose flour 1¾ onces dark chocolate, at least 60% cocoa solids, finely chopped, to decorate for the tempered chocolate glaze

7 ounces dark chocolate, at least 60% cocoa solids, broken into pieces

Nutrition (per serving): Calories: 190, Fat: 15g (Sat: 8g), Cholesterol: 55mg, Sodium: 80mg, Carb: 18g, Fiber: <1g, Sugar: 14g, Protein: 3g

RECIPES FROM “EAT COPENHAGEN” BY TRINE HAHNEMANN © 2025 AND “THE NORDIC BAKER” BY SOFIA NORDGREN © 2021 REPRINTED WITH PERMISSION FROM QUADRILLE.

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the recipe for

Long e The world’s blue zones,

where people live the longest, healthiest lives, have inspired Dan Buettner’s latest cookbook that emphasizes taste in easy recipes to keep you coming back for more

D

an Buettner likes to solve a mystery. The science writer, researcher, and National Geographic Explorer shared that detail about himself in the four-part Netflix series “Live to 100: Secrets of the Blue Zones,” which he hosts and co-produced. That mystery he was referring to had led him and his team on a 20-year journey to identify and research places around the world where the longest-lived people call

home, dubbed the “blue zones,” and learn lessons from centenarians to uncover secrets of longevity.

He worked with National Geographic, the National Institute on Aging, and other researchers to identify the five original blue zones: Okinawa, Japan; Sardinia, Italy; Nicoya, Costa Rica; Ikaria, Greece; and Loma Linda, California. Over the years, Buettner has shared his findings in National Geographic and The New York

Times Magazine and has written several books including “The Blue Zones: Lessons for Living Longer from the People Who’ve Lived the Longest” originally published in 2008. He has appeared on The Today Show, Oprah, NBC Nightly News, and Good Morning America to spread the word on the lessons learned, then produced the Netflix series in 2023.

With food choices at the center of the findings, Buettner has developed a

PHOTO MADELEINE HILL

BY MARY SUBIALKA

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g evity line of Blue Zones Kitchen frozen meals and written three cookbooks, the latest of which, “The Blue Zones Kitchen One Pot Meals,” released in September 2025, aims to make it even easier for people to make meals that align with the blue zones residents with a ramped up emphasis on taste to hopefully help you keep up your healthy eating goals.

This time of year is perfect to work these dishes into your meal rotation. Instead of wasting time and resources on diets, Buettner encourages people to pick out a dozen recipes from the book and cook them for you and your family. He guarantees you’ll find recipes you actually love to eat, taste will take over, you’ll keep coming back to them, and longevity can ensue.

We caught up with Buettner—via email while he was traveling internationally to solve more mysteries—to talk about the blue zone’s way of life, his new cookbook, and these choices that help us live a long, healthy life that also make life worth living.

The blue zones are predominantly in isolated areas where people lead different lifestyles than Americans. What are the main findings you like to share that we can try to adopt to hopefully help us add (healthier) years to our lives?

One of the most important lessons from the blue zones is that the people there don’t go on diets, download fitness apps, or wake up one day and decide they want to live a long time. They live long because their surroundings make the healthy choice the default choice. Their environment—from walkable towns to daily social interactions to the kinds of foods available—naturally nudges them toward healthier behaviors without requiring willpower.

That’s a big mindset shift for us. Instead of trying to start 10 new habits at once (which usually fail), focus on shaping your environment so those habits happen automatically.

Keep fresh produce and beans visible in your kitchen. Make walking or biking the easiest option. Build social routines around shared meals. Across all five blue zones, people move naturally throughout the day, eat mostly whole, plant-based foods, stay closely connected to friends and family, and have a strong sense of purpose. These aren’t heroic efforts—they’re the result of living in a place designed to support longevity. And we can recreate that, piece by piece, in our own lives.

How does your new ‘The Blue Zones Kitchen One Pot Meals’ book, as you write in its intro, have ‘all the building blocks to help reverse illness in America…’?

Most chronic diseases in America—from heart disease to Type 2 diabetes—are lifestyle-driven, and diet is at the center of that. The average American eats out over 100 times a year,

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adding hundreds of unnecessary calories each time. Simply cooking more meals at home can lower your risk of disease, help you maintain a healthy weight, and add years to your life.

‘The Blue Zones Kitchen One Pot Meals’ was created to make that shift easy. The recipes are designed to be quick, affordable, and deeply satisfying—the kinds of meals you’ll actually want to cook. They’re built on the same ingredients and principles that fuel the longest-lived people on Earth.

They are all relatively easy recipes so there’s less time cooking and cleaning, more time connecting—and that’s part of the longevity formula, too.

Can you speak to the key research points that led to the ‘One Pot’ book and the recipes in it, plus some of your standout or surprising findings that are incorporated into this book?

Two key findings shaped this book. First, the overwhelming evidence that home cooking is one of the single most powerful levers for better health. Second, taste is everything. If food doesn’t taste good, no one—including me—will stick with it.

To make sure these recipes deliver, I teamed up with a Stanford AI lab to analyze over 670,000 popular recipes to identify the flavor profiles people love most. Then, we built those flavors into plant-based meals inspired by blue zones traditions. The result is food that’s not only good for you but genuinely delicious—and easy to make on a busy weeknight.

In the ‘One Pot’ book’s introduction, you wrote that the ‘#1 longevity ingredient is taste.’ Could you address this idea?

Do you have favorite ways to add big punch to the taste?

If you don’t love the food, you won’t keep eating it—no matter how healthy it is. Taste is the bridge between good intentions and lasting change. In the blue zones, the healthiest foods are also the most flavorful: beans slow-simmered with herbs, vegetables roasted with garlic and olive oil, simple sauces made from tomatoes, onions, and spices.

Some of my favorite ways to add flavor: citrus zest for brightness, a splash of good olive oil, fresh herbs like basil and parsley, and umami-rich ingredients like miso or nutritional yeast. Even a simple drizzle of tahini-lemon sauce can make vegetables craveable.

What are some key benefits of cooking at home?

Cooking at home is one of the most powerful health interventions we have. You control the ingredients, portions, and quality of the food. Home-cooked meals tend to be lower in sugar, salt, and unhealthy fats—and higher in fiber and nutrients. They’re also less expensive, and they foster connection when shared

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DA N B U E T T N E R TOA STS H I S I K A R I A N , G R E EC E , H O STS I N 2019 AT T H E A’ S I N N OV E R A M E A L F U L L O F B L U E ZO N E S I N G R E D I E N TS , I N C L U D I N G SOURDOUGH BREAD AND CHICKPEA SOUP

Are there some findings learned during producing/filming your Netflix series ‘Live to 100: Secrets of the Blue Zones’ that were enlightening or changed your approach since then?

Filming the series reinforced just how powerful the environment is. Longevity isn’t about willpower—it’s about designing your surroundings so the healthy choice is the easy choice.

That means having beans and grains in your pantry, walking or biking instead of driving, and building social routines around shared meals. It also reminded me that joy is a critical part of the equation. The longest-lived people aren’t obsessed with health—they enjoy life, savor meals, and stay connected.

That philosophy is baked into this new book, too.

What are your thoughts on carbs as part of a healthy diet?

Carbs aren’t the enemy—refined carbs are. In blue zones, people eat plenty of whole grains, legumes, and sourdough bread.

(Sourdough is easier to digest because the fermentation process breaks down gluten and makes nutrients more bioavailable.

What are powerhouse ingredients that are keys in the ‘One Pot’ recipes? Any surprising plant-based protein sources?

Beans are the cornerstone—every blue zone population eats them daily. They’re packed with protein, fiber, and micronutrients. Whole grains like farro and barley, leafy greens, nuts, and seeds are also key. For surprising protein sources, look to lentils, chickpeas, and even vegetables like broccoli, which contains more protein per calorie than steak. Combining beans and grains (like rice and black beans) creates a complete protein that’s as satisfying as any meat dish.

What are some of your personal favorite recipes in the new book you would especially like people to try?

I love the Sardinian minestrone—it’s based on a recipe from the Melis family, who hold the Guinness World Record as the oldest family in history. … They credited their extraordinary longevity in part to the same daily lunch they shared for decades: a slice of sourdough bread, a glass of Cannonau wine, and a bowl of hearty minestrone made with seasonal vegetables, beans, and a little pasta. It’s a perfect example of blue zones food—humble, deeply nourishing, and full of fiber and plant-based protein.

[See the variation of the recipe on page 55.] I’m also a big fan of the lentil Bolognese and the chickpea and vegetable curry.

They’re simple, filling, and delicious—exactly the kind of food you’ll want to make again and again.

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What are some main tips you could offer for the home cook to try to keep up the blue zone efforts?

Start small. You don’t have to overhaul your entire diet overnight. One of my favorite tips is to choose five or six plantbased meals you truly love and put them on repeat. Once they’re part of your routine, it’s easy to build from there.

And yes—a little Sunday prep goes a long way. Cook a big pot of beans or grains for the week, wash and chop vegetables, or make a simple sauce you can use in multiple meals. Having these building blocks ready means dinner can come together in 30 minutes or less, even on busy nights.

It also has a lower glycemic index than conventional bread, which means it has less impact on blood sugar. And because sourdough is more flavorful and satisfying, you’re likely to eat less of it while still feeling full.)

These foods are rich in fiber, which slows digestion, stabilizes blood sugar, and feeds healthy gut bacteria. The key is choosing whole, minimally processed sources—brown rice over white, whole-grain pasta over refined, beans and lentils instead of sugary snacks.

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with family or friends. Research shows that people who cook at home most nights consume fewer calories, weigh less, and live longer. It’s not about perfection—even cooking two or three times a week can make a significant difference.

People in the blue zones consume a small amount of meat, fish, and dairy, correct? What is your advice for people who want to consume more plant-based meals but also include a little meat?

Yes, most blue zones diets include small amounts of animal products—usually less than 5% of total calories. Meat is treated more like a condiment than a centerpiece.

My advice: start by flipping the ratio.

Make beans, vegetables, and grains the main event, and use meat to add flavor rather than bulk. Even shifting to a couple of meatless meals a week can have a measurable impact on your health.

PHOTO OLIVER BARTH/NATIONAL GEOGRAPHIC

Okinawa, Japan, one of the original blue zones, has fallen off the list. How long did this take and what cautionary thoughts can you share from this?

It happened over just a few decades—one generation, really. As fast food, processed snacks, and sedentary lifestyles arrived, rates of obesity and chronic disease skyrocketed. The lesson is that even the healthiest cultures aren’t immune to unhealthy environments. It’s a cautionary tale for the rest of us: if we don’t actively protect and prioritize these longevity traditions, they can disappear quickly.

Deluxe Blue Zones Minestrone MAKES 6 TO 8 SERVINGS | COOK TIME: 25 TO 30 MINUTES

This version of minestrone uses all the classic ingredients but adds more herbs, leafy greens, and some pasta to make a satisfying and complete meal in a bowl. An optional rind of pecorino adds a great savory note if you eat dairy. Don’t feel that you have to follow this recipe to the letter—soups like this are a great way to use up all sorts of things in the fridge. Half a zucchini? Add it! Some leftover farro? Perfect! Just remember that grains (including pasta) are thirsty and you may want to add a bit more liquid to keep the soupy consistency. –d.b.

What are other core highlights of living the blue zones lifestyle?

Food is foundational, but it’s just one piece of the puzzle. Movement, purpose, social connection, and stress reduction are all equally important. People in blue zones don’t “exercise”—they move naturally. They don’t “network”—they nurture deep, supportive relationships.

They don’t chase happiness—they create purpose and community. These lifestyle factors are powerful longevity tools, and best of all, they’re accessible to anyone.

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What mysteries are next?

One of the projects I’m most excited about is my new show, The Dan Buettner Podcast—streaming now. In it, I build on decades of blue zones research to share the practical habits, mindsets, and wisdom that set the stage for a fulfilling, meaningful life at any age. … I’m also continuing my search for new blue zones, and I’m increasingly interested in what it takes to help people not just live into their 90s or 100s, but to reach their mid-80s free from chronic disease, still active and engaged in life. Because, ultimately, longevity isn’t just about adding years—it’s about adding quality to those years.

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tablespoons extra virgin olive oil onion, diced carrots, peeled and diced celery ribs, diced red bell pepper, seeded and diced fennel bulb, diced garlic cloves, chopped cup parsley, chopped sprigs thyme, leaves stripped and chopped sprigs oregano, leaves stripped and chopped sprig rosemary, leaves stripped and chopped bay leaf teaspoon red pepper flakes head green cabbage, cored and shredded bunch kale, thick stalks removed and leaves chopped red or yellow potatoes, diced (14-ounce) can crushed or whole peeled tomatoes cups cooked chickpeas cups cooked white beans cups cooked red or kidney beans cups vegetable stock (or water)

1 cup small durum wheat pasta (like ditalini or macaroni) 2 teaspoons salt 1 rind pecorino, about 2 inches square (optional) Red Pesto (store-bought or recipe in the book, optional)

1. Heat the oil in a large soup pot over medium-high heat until it shimmers.

Add the onion, carrots, celery, bell pepper, fennel, and garlic, and cook until the onion turns translucent, about 5 minutes. Add the herbs, pepper flakes, cabbage, and kale. Stir well and cook until the greens wilt, about 2 more minutes.

2. Add the potatoes, tomatoes, beans, stock, pasta, salt, and pecorino rind (if using), and stir gently to combine. When the liquid begins to boil, lower the heat to medium-low and simmer until the carrots and potatoes are fork-tender, 15 to 20 minutes. Remove the bay leaf and pecorino rind.

3. Ladle soup into bowls. If you want to take it over the top, serve each with a dollop of pesto.

Recipe and photo from “The Blue Zones Kitchen One Pot Meals” by Dan Buettner © 2025 reprinted with permission from National Geographic/Disney Publishing Worldwide.

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Italy’s Chianti pairs centuries of winemaking tradition with dinner by mary subialka

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hianti is the quintessential Italian red wine, and there is more to “amore” about this classic as it has improved since the days of its wide-bottomed straw-covered bottle that doubled as a candleholder when empty. (Fun fact to sip on—that’s called a “fiaschi.”)

The Chianti wine appellation, which covers a large area in the central portion of Tuscany from Florence south to Siena, has a long history of commercial winemaking dating back more than 600 years, so they know a thing or two about making wine. The area is divided into seven zones—Classico, Colli Aretini, Colli Fiorentini, Colline Pisane, Colli Senesi, Montalbano, and Rùfina—and a wine may be labeled with either the specific name of the zone or simply as Chianti.

Wines from Chianti Classico, the most famous central zone, sport a black rooster (“gallo nero”) on the label, and these are generally better known and better quality. In 1932, the term “Classico” was added to distinguish the original Chianti from the wine made outside the territory delimited in 1716. And in 1996, Chianti Classico was recognized as an independent appellation and obtained DOCG status, the highest recognition for premium Italian wines. It’s made predominantly with native Sangiovese (san-joh-VAY-zeh) grapes along with Canaiolo and small amounts of the white grapes Trebbiano and Malvasia to lighten it.

In Italy, wine and food always go together. It is a classic pairing alongside pasta tossed with red sauce, lasagna, pizza, or mushroom risotto, as well as pairing well with steak or chicken topped with a light mushroom cream sauce. If you are serving a charcuterie tray, Chianti pairs well with a variety of meats, sausages, and cheeses, especially harder cheeses such as Parmesan or Pecorino.

While the fiaschi have mostly been replaced with “regular” bottles, you might find some housed in the old school look for classic Italian flair—but either way, the wine inside should prove delicious.

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