Allrecipes - August 2016

13 MILLION MEMBERS & COUNTING!
MAGAZINE
no-cook dinners
& desserts
+++++
game-changing
burgers!
grocery bills
are you normal? p.22
stuffed veggies
zukes, tomatoes, peppers,
and more p.106
caprese burger p.52

JUNE/JULY/AUGUST 2016
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Enjoy your summer staycation to the max with family
and friends in the comfort of your own backyard.
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Its not just a backyard.

Its a memory maker.
Inter IKEA Systems B.V. 2015
life is
trying
a recipe
thats
adventurous,
and a kitchen
where finding
the tools isnt
SEKTION/BROKHULT
kitchen
2799*
*Based on a 10'10' kitchen
IKEA-USA.com/kitchen
contents
departments
6 letter from allrecipes
10 recipe index
13 #trending
Weve reeled in your
seafood favorites.
17 kitchen sink
2O
6O
A perfect peeler, lobster

gone wild, gardening
smarts, and more.
29 favorites
The most-saved recipes
across Allrecipes.com.
40 cook 2 follow
58
Meet community member

and popcorn connoisseur
SunnyDaysNora.
45 make it a meal
An easy menu to keep
you cool when its hot.
51 classics
Its burger time!
58 4 kids
A day at the beach.
60 360 global
on the cover
Game-Changing Burgers, p. 51
Photographer: Andy Lyons
Food Stylist: Greg Luna
Fresh and fiery Chinese

Tiger Salad.
63 eat it now
Its prime time for corn.
69 good 4 you
45
Do detox diets give more

than they take away?
112 last call

A sangria that uses
its melon.
allrecipes.com jun/jul/aug 2016 3
1O6
92
features
74 work in progress
Want to get more veg
into your meals? Turn
your zucchinior any
other veggieinto
noodles (zoodles!), with
or without a spiralizer.
80 cool customers
86
Put away the oven mitts

and chill out with simple
no-bake desserts.
86 stick it to em!
Kebabs: Big global flavor,
super low labor.
92 get-togethers
A complete clambake
in three easy recipes,
plus beachy tabletop
ideas, summery drink
suggestions, shoreappropriate music,
and more.
98 smoke & mirrors

Smoking food might
seem intimidating, but its
really like using your slow
cooker: mostly handsoff. Plus, one bite of the
results, and youll be
completely hooked.
106 the good stuff

How to improve ripe,
flavorful summer veggies:
Stuff them with even
more summer veggies
(plus cheese, rice,
meat, and other bits
of deliciousness).
Save recipes and add ingredients to your shopping list with a few taps on your
to save it in your
phone. Just blipp any recipe with a phone icon, then tap
Favorites or
to add its ingredients to your list. You can even see which
ingredients are on special at your local stores, watch videos, take quizzes, and more.
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Tap to save
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ALLRECIPES COMMUNITY PHOTOS ON COVER: PATTY ZC; TERESA GARCIA-GIRON; JOEYBABO25; DION DECKER; JENNIFER OLSEN; SHANNAN; SHARON ROSE; SUNNY; EREMBERT03; CONTRINA BRITTON COX; RENEE;
CAROLYN; STEVE STEEL; SHANAY SAYLES; LAURA BENSON; AMY WILLIAMS; DEMI12; TSAMPIKOS MARKOU; DONITA MCKENNA; WILLY FONG; CORAL MARTINEZ; LAINIE; EMILY LINSCOTT; ALICE JONES; HAILEY BLACKBURN
contents
letter from allrecipes

When we say that Allrecipes is everywhere,
were only half jokingyou can find
us on desktops, laptops, tablets,
phones, app stores, social media,
videos, you name it. Weve even
got an online Cooking School
(armagazine.com/
cooking-school) and
cookbooks (amazon.com).
So weve been in the kitchen with
you, in some form or another, for
a long time. And now were in
your cabinets, too! Allrecipes has
just rolled out its first-ever line of
cookware and cooking tools, and
we feel like proud parents :-)
There are three different sets
of pots and pans: aluminum Sizzle
Sensor cookware (an indicator
on the handle turns red when
the skillet is hot enough to start
cookingno guessing needed),
hard-anodized cookware, and
two-toned stainless steel cookware.
They come in different-size sets,
including some with stackables, so
theres definitely one thats right for
the kind of cook you are (or how
much cabinet space you have).
And then come the kitchen gadgets:
There are the basics like spatulas and
spoons, but also smart (and cool)
mixers, graters, slicers, steamers,
and a lot of other stuff. See them
for yourself at HSN (armagazine
.com/hsn-allrecipes-cookware)
and Amazon (armagazine.com/
amazon-allrecipes-cookware).
Blipp now
for more
product
details or
to buy.
(Page 4
shows how
easy it is!)
CHERYL BROWN
Editor in Chief
jun/jul/aug 2016
PHOTO: ANDY LYONS
I dont know about you, but I can

never say no to a new tool or piece
of cookware (whether my tiny
kitchen can handle it or not), so
I can already tell this is gonna be
trouble. Happy cooking!
TO TURKETARIANS,
A MEAL WITHOUT
BUTTERBALL IS LIKE
A TURKEY BURGER
WITHOUT TURKEY.
True Turketarians dont wait until Thanksgiving for the delicious taste of Butterball.
They enjoy it every day, using Butterball ground turkey, burgers, and bacon.
2016 Butterball, LLC
MAGAZINE
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Editor in Chief
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Food Stylists
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Test Kitchen
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Sandy Gluck, SandyG
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Creative Director
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Ice Cream Life Coach
Blu, So Hoppin Good
offer some ear-resistible ice cream advice!
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Sa
t ge us,
t
u .
Control yourself. Because now you can see the sweet,

delicious ingredients in every carton. Sorry, not sorry.
2016 Wells Enterprises, Inc. All rights reserved.
bluebunny.com
recipeindex
All the recipes in this magazine and on our website come from cooks
just like youand since Allrecipes is the biggest recipe site in the
world, there are lots to choose from! Heres what youll find in this issue:
appetizers
64
66
46
111
34
Chilled Corn Soup

Easy Corn Fritters
Quick and Fresh Gazpacho
Spinach-Stuffed Mushrooms
Vietnamese Fresh Spring Rolls
desserts
97
83
81
82
84
96
Buttermilk Berry Shortcake

Cheesecake in a Jar
Creamy Lemon Pie I
Double Berry Custard Pie
Georgia Peach Homemade
Ice Cream
85 Nanaimo Bars I
58 Sand Cups
drinks
salads
942 REVIEWS
96 Easy Spinach and Red Pepper

Salad
39 Grilled Steak Salad with Asian
Dressing
60 Tiger Salad
prep 10 min
cook 15 min
ready 25 min
serves 4
sides
47
66
63
65
33
103
111
110
main dishes
BEEF & LAMB
52 Caprese Burgers
88 Cuban Beef and Zucchini Kebabs
with Mojo Sauce
39 Grilled Steak Salad with Asian
Dressing
90 Kofta Kebabs (Lamb Meatballs)
CHICKEN & TURKEY

105 Basic Brined Smoked Chicken
30 Glazed Chicken and Peaches
91 Marinated Greek Chicken Kebabs
46 Mendocino Chicken Salad Wraps
55 Spinach and Feta Turkey Burgers
PORK
52 Asian Pork Burgers
89 BBQ Teriyaki Pork Kebabs
36 Chef Johns BLT Pasta
104 Pulled Pork with Bayous Bodacious
Pork Rub
63
*PLUS: Weve also got oodles of ideas

for cooking with zoodles on page 74.
STAR RATINGS
See at a glance what your
fellow Allrecipeeps thought
about the recipe.
REVIEWS
All it takes to rate a recipe is a
single click. But when readers
take the time to write a
review, you get much more:
insights and suggestions on
what they loved about the
recipeor what they suggest
to make it more lovable.
KEY STATS
You dont have to guess how
long a recipe will take you to
make or how many servings
youll get.
RECIPE ICONS
To make browsing our recipes
even easier, look for these:
Gluten-free = Contains no wheat,
64 Chilled Corn Soup

46 Quick and Fresh Gazpacho
SONGBIRD
soups
| |
submitted by:
Cucumber Slaw
Easy Corn Fritters
Fresh Corn and Zucchini Saut
Grilled Spiced Corn with Bacon
Old-Fashioned Potato Salad
Smoky Grilled Vegetables
Spinach-Stuffed Mushrooms
Stuffed Tomatoes with Grits and
Ricotta
60 Tiger Salad
SEAFOOD
102 Brined Smoked Salmon
57 Fresh Salmon Burgers with
Lemon-Yogurt Sauce
96 One-Pot Clambake
88 Tequila-Lime Shrimp
108 Tuna-Stuffed Avocados
70 Cider Vinegar Tea

72 Healthy Green Juice
112 Sangria Melon Chiller
56
VEGETABLE
107 Chef Johns Stuffed Summer
Squash
109 Mexican Stuffed Peppers
110 Summer Nights Eggplant
56 Veggie Burgers
what you get

with every
recipe in the
magazine
rye, or barley (or products such as

bread or pasta that typically contain
or are processed with those grains).
Products vary by brand; always
check ingredient labels to avoid
hidden sources of gluten.
Healthy Pick = In line with U.S.
Department of Agriculture healthy
eating guidelines, based on a
2,000-calorie-per-day diet that
emphasizes produce, lean protein,
whole grains, and calcium-rich
ingredients, and minimizes added
fats, sugar, and sodium.
Quick = Ready in 30 minutes or less.
Vegetarian = Contains no meat,
poultry, or seafood. May contain
dairy products or eggs.
Vegan = Free of animal products.
A gem of a recipea
newer one, usuallythat
doesnt yet have a lot
of reviews but still
deserves your attention
A healthy pick recipe
(see the description at
left for more details)
A recipe ready in
30 minutes or less
If youd like to submit a recipe to

be considered for publication, go to
armagazine.com/submitrecipe
Our shredded, grated, shaved and crumbled cheeses add

FRQYHQLHQFHDQGDYRUWR\RXUVSULQJFRRNLQJDV\RX
FRPELQHDOOWKHJUHDWSURGXFHWKHVHDVRQKDVWRRHU
rBST Free* | Gluten Free | Antibiotic Free
*No significant difference has been found in milk
from cows treated with artificial hormones.
belgioioso.com/saladsavvy
2015 Torani/R. Torre & Company
TRANSFORM YOUR TEA WITH SOME
LIP-SMACKING-JUICY-AMAZINGNESS.
Some iced tea, a little lemon and a splash of Torani.
Everything you need for a scintillating afternoon. Have a Torani day!
Explore easy delicious recipes and over 100 flavors of Torani, including Sugar Free, at www.Torani.com.
# trending
Fish Tales: Americans are really fishing for seafoodwe eat
4.7 billion pounds of it every yearand Allrecipeeps are certainly
no exception. Weve reeled in some of your top favorites.
YouTube
735,42O
489,499
Views of How to Make Sushi

Rolls, our most-viewed
seafood video on YouTube.
Views of our How to Grill Fish video on YouTube

last summer. Apparently, it helped inspire 358,100
Allrecipeeps to search for grilled seafood recipes
on Allrecipes.comthe second most-sought way
to prepare fish (baked took the top spot).
Allrecipes
23,079,100
Searches for seafood recipes on Allrecipes.com last summer
(six times more than in the spring). Salmon topped the list
(2.6 million searches), followed by shrimp (1.4 million), tuna
(759,000), mahi mahi (566,500), and tilapia (457,600).
Pinterest
794,O31
25.5 billion
Re-pins of community
member Tinameninas Grilled
Salmon I, the most popular
seafood recipe of all time on
Allrecipes Pinterest page.
How many shrimp Americans eat annually (thats

105 shrimp per person!). Allrecipeeps love them,
tooespecially community member Berly15216s
Grilled Garlic and Herb Shrimp, which has scored
3,450 re-pins on our Grilling & BBQ Pinterest board.
our top-trending seafood

recipes on Instagram
PLATTER PHOTO: ANDY LYONS; FOOD STYLING: GREG LUNA. SOUP: AJA.
DRINK: LINDSEY. SAUCE: DIANNE. QUICHE: SNACKING IN THE KITCHEN
Instagram
Coconut Shrimp Soup

Great White Cocktail (OK, so its not made with real seafood,
but Allrecipeeps love the Shark Week-themed drink!)
Super Als Cocktail Shrimp Sauce
Facebook
28,794
Views of our How to Cook

Salmon video, the all-time
most-viewed seafood video
on our Facebook page.
Blipp now to see any

(or all!) of these
recipes and videos.
Page 4 shows how easy it is.
19,O1O
Facebook fans who saw the video

last summer of community member
Jadeds Smoked Salmon Quiche. That
puts it on the list of top-viewed recipe
videos on our Facebook page.
clams, cod, crustaceans, or?
We asked our Facebook fans: What seafood will we find on your plate this summer? Shrimp was the winner, followed
by a tie between crab and salmon. Be sure to follow us on Facebook for more polls, recipes, and exclusive videos!
Confidently invite everyone

to your cookout.
When you season with tasty GOYA Adobo, your guests will be asking for your secret
ingredient, even if your cooking skills arent top-notch. Because its the perfect blend of
salt, pepper, garlic, oregano and other Latin spices that will make your recipe a hit.
GOYA Adobo, the perfect seasoning for Real-Life Chefs
Spanish Garlic Shrimp on Skewers

Serves 4 | Prep time: 20 min. | Total time: 25 min., plus marinating time
2 tbsp. GOYA Extra Virgin Olive Oil

1 tsp. GOYA Adobo with Pepper
1 tsp. GOYA Minced Garlic or 2 garlic cloves,
finely chopped
tsp. GOYA Crushed Red Pepper
1 lb. jumbo shrimp, peeled and

deveined (about 16 pieces)
1 large green and/or red bell pepper,
cut in 1 pieces
1 lemon, cut into 8 slices
4 skewers
For step-by-step preparation instructions, visit goya.com/shrimp
2016 Goya Foods, Inc.
Ingredients
the
kitchensink
PHOTO: ANDY LYONS; FOOD STYLING: JENNIFER PETERSON
A little bit of everything: NEWS / PRODUCTS / TRENDS & MORE
TAKE IT OFF
No cook we know has ever called peeling
a 5-pound bag of potatoes fun. But that may
change once youve laid your hands on this
swivel peeler from Williams-Sonoma. Its sleek
shape and comfy-to-hold handle give your
wrist a break, and its swivel head and
ultrasharp blades take peeling out of the
drudgery zone and into a happy place. Straight
Swivel Peeler, $17 at williams-sonoma.com
jun/jul/aug 2016 17
thekitchensink
ON TREND
team Brazil!
The Summer Olympics are about to kick off in Rio de Janeiro
(August 5 to 21), which means were going to start hearing a
lot more about Brazilian food. So we asked Rita Turner,
Allrecipes international digital project manager and a native
of Paran, Brazil, to clue us in on some of the classics.
Brazilians love to socialize, so most dishes are meant to be
shared, Rita says. A true Brazilian always cooks for a crew!
BANG FOR YOUR BUCK
GARDENING
A summer salad made
with veggies snapped
fresh from your garden:
Priceless? Or pricey?
Is it really cheaper to grow your own
produce than to buy it at the supermarket?
We asked Charlie Nardozzi, garden guru
of gardeningwithcharlie.com, and Chelsey
Fields, vegetable and herb product
manager at Burpee Seeds. Both said
yesif you focus on workhorses like these:
LEAF LETTUCE MIXES A container of
mixed greens can run $5 or more at the
supermarket. Spending the same amount
on a few packets of seeds can keep you
well stocked in salad for months. Plant
end. Even if you buy plants

instead of seeds, at about
$5 per plant, thats the
cost of buying just 1 pint
a gourmet-food joint.
AAI BOWL (armagazine.com/

acai-bowl): Antioxidant-rich aai
berries are known as a superfood.
Their raspberry-like flavor makes a
delicious sorbet, and Brazilians love
to pile on granola, berries, banana,
and coconut.
FEIJOADA (armagazine.com/
chef-johns-feijoada): The Portuguese
word for bean is feijo, and this
namesake stew is full of themblack
beans in some regions, red beans in
others. It also brims with smoked
pork: sausage, ribs, and bacon.
MOQUECA (armagazine.com/
brazilian-fish-stew): This seafood
18
jun/jul/aug 2016
stew uses firm-fleshed white

fish (such as halibut) as its base,
then adds coconut milk, lime
juice, and cilantro.
PO DE QUEIJO
(armagazine.com/braziliancheese-bread): Who doesnt
love cheesy rolls? And because
theyre made with tapioca starch,
theyre gluten-free, too.
BEIJINHO DE COCO
(armagazine.com/beijinho-de-coco):
This translates to little coconut kiss.
Its a rich, ball-shaped cookie (like a
macaroon) made with condensed
milk and butter.
HERBS A handful of basil leaves

at the supermarket runscoughthree
bucks. But if you use seeds or starts, snip off
leaves as needed, and pinch each plants top
(so it doesnt flower), youll have leaves all
summer. Dill and cilantro are two other
foolproof herbs that grow easily from seed.
These two will also self-sow, so you may
have a supply for eternity.
KALE This nutritional giant is undemanding
and disease-resistant. For the cost of a few
packets of seeds, you can grow bunches
and bunches of the stuff. Snip off outer
leaves as needed, preserving the inner
crown, and you can eat from the same
and can survive a freeze: It
even tastes sweeter after
a frost. JenKingLindley
AAI BOWL PHOTO: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON. KALE PHOTO: SHUTTERSTOCK
CHERRY TOMATOES
2016
2016 Jenni
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L.A. MIAMI DENVER NYC SEATTLE
HERE WE COME.
I
thekitchensink
READER-TESTED TOOLS
cob job
Of all our favorite summer foods (and by that
we mean anything you can put on a grill), fresh
corn tops the list. We want it with every meal,
all season long. Weve rounded up a few tools
that claim to make it easier to de-silk, strip, grill,
and butter corn on the cob, and asked some of
our Allrecipes Allstars* to test them out.
Its easy to clean and a

lot less messy than using
a knife. This would have
come in handy a few years ago when
most of my family had braces!
KIMS COOKING NOW!
OXO Corn Stripper A stainless-steel

blade cuts off kernels as the tool is pushed
down the cob, and theyre collected in
the transparent pod. $14 at oxo.com
Blipp for more

details on these
products, or to
buy any of them
(see page 4 for
blipp info).
This product doesnt

work as intended. To use
it, you have to press the
butter down with your thumb in
an awkward position. JARRIE
Kitchenworks Small Corn Butterer
The curved container helps to spread up to
a tablespoon of butter over an ear of corn.
$2 at kitchenworksinc.com
BIBI
Crate and Barrel

Corn Griller
Basket The
steel frame and
long handle make
it easy to flip up
to four ears of
corn. $17 at
crateandbarrel.com
SO HOPPIN
GOOD
The most
important
tool in my
kitchen
is my
ice cream
scoop!
I give it
Its great for helping to

accomplish a pesky job, but
it doesnt completely remove
all the silk. I had to go back and pick off
stray silks by hand. SUPERHOTMAMA
Amco Houseworks Corn Desilker
A ring of soft plastic bristles strips away
silk without damaging the kernels. $9 at
amcohouseworks.com
*The Allstars are Allrecipes superfans, a

select group of our most passionate and
actively engaged community members.
To learn more about becoming an Allstar,
go to armagazine.com/allstars
20
jun/jul/aug 2016
PHOTOS: ANDY LYONS; FOOD STYLING: JENNIFER PETERSON
I like that
its adjustable
to fit different
cob sizes. The
handle does get
hot, though, so
make sure you
dont set it too
close to the
grill grate.
G ly
ul
me d
Ly g.
Don't hold back. It's our best Blue Bunny ever. Find the one,
or three, that are right for you. So much avor. So much fun.
2016 Wells Enterprises, Inc. All rights reserved.
bluebunny.com
thekitchensink
MONEY MATTERS
is your grocery
bill normal?
SKIN DEEP
PRETTY IN PINK
Who knew watermelon could
make you look so good?
If it feels like youre paying more for groceries every year,

youre right: The average grocery bill for a family of four
has risen 55 percent over the past 15 years. Groceries now
account for 6 percent of American families spendingthe
third-highest household expense after housing and
transportation. So how much does a typical family spend?
HOW BIG IS
YOUR FAMILY?
HOW OFTEN DO YOU

SHOP EACH MONTH?
$989/mo.
avg for family of 4
MILLENNIALS
$625/mo.
family of 2
GEN XERS
$284/mo.
1 adult
BOOMERS
4.1x
3.9x
3.6x
90% of all shoppers have phones
in their hands when buying groceries.

WHERE DO YOU SHOP?
Until the early 2000s, most
American families bought their
groceries at grocery stores. But
the marketplace is broadening,
influenced by Millennialsthe
75 million Americans between
the ages of 19 and 35. Heres
where the generations say they
bought groceries in the last 30 days:
slice of cool, juicy watermelon is a piece of heaven on

a sweltering summer day. It also helps keep our skin
hydrated and protects it from sun damage. Watermelon is
rich in lycopene, an antioxidant that gives the fruit its red hue
and has been shown to increase the skins natural defenses
against the suns UV rays. To help the body absorb lycopene,
pair watermelon with a fat such as feta cheese. (See? Theres
science behind that watermelon salad!) Dont ditch the
sunscreen, thoughlycopene cant do the job by itself.
A wedge of watermelon also packs 39 percent of your
recommended daily intake of vitamin C and a third of vitamin
Avitamins that help skin heal and help prevent dryness.
Vitamin C aids the production of collagen, which prevents
wrinkling. So while biting into a slice can make you feel like a
kid again, it can help you look like one, too. Chr1styHarrison
To hear more nutrition wisdom from Christy Harrison, MPH, RD, CDN,
visit christyharrison.com and listen to her podcast, Food Psych.
22
jun/jul/aug 2016
Mass retailers/superstores Boomers

79%, Gen Xers 87%, Millennials 90%
Club/warehouse stores Boomers 50%,
Gen Xers 44%, Millennials 42%
Specialty/health stores Boomers 34%,
Online Boomers 3%, Gen Xers 4%,
Millennials 6%
HOW NORMAL IS YOUR CART?
Heres what a family of four is buying each month:
23%
21%
15%
processed
& packaged
($216)
meats
($203)
fruits &
vegetables
($138)
WHERE DO
YOU LIVE?
$444/mo.
easterners
spend this much per
person on groceries
$420/mo.
westerners
14%
11%
11%
grains &
baked goods
($136)
beverages
($105)
dairy
($100)
Sources include: U.S. Department of Agriculture, Hartman Group,

U.S. Census, Allrecipes, Reuters, Nielsen, and Sterling-Rice Group
$370/mo.
southerners
$348/mo.
midwesterners
PHOTO: ANDY LYONS
Grocery stores Boomers 92%,

bout 80 percent of lobsters

consumed in the U.S. come from
Maine waters. And there are few more
satisfying eating experiences than
digging lobster meat out of its shell and
dipping it into melted butter, or biting
into a lobster roll. But Maine cooks are
now going way beyond those classics.
Spicy Lobster Burrito

WHERE: El El Frijoles, 41 Caterpillar Hill
Road, Sargentville; elelfrijoles.com
Theres a surprise inside that flour tortilla,

alongside the rice, beans, and a sprinkling
of cheese: Penobscot lobster cooked in
butter, chile achiote paste, and garlic.
Fried Lobster Tail on a

Stick (aka Wicked Tail)
WHERE: Wicked Tails,
4 Spring St., Kennebunkport
No need to sit, crack, and pick here. This

namesake dish is lobster to gosimply
floured; spiced with salt, black pepper,
cayenne pepper, and paprika; fried in oil;
and put on a stick. No state fair food on
a stick anywhere can beat this.
Lobster Pizza
WHERE: Cornerstone Pizza, 228 Main
St., Ogunquit; cornerstoneogt.com
The crust is baked with mozzarella,

provolone, and tarragon-sherry ricotta
in a wood-fired oven. Then its topped
with chilled lobster salad and drizzled
with lemon aoli. Nuff said.
Surf and Turf Burger

WHERE: Elevation Burger, 85 Western
Avenue Plaza, South Portland;
and 2O5 Commercial St., Portland;
elevationburger.com
Taking the lobster roll to a very meaty

place, the local branches of chain Elevation
Burger add lobster salad, organic bacon,
lettuce, and tomato to a grass-fed-beef
burger and serve it up on a potato bun.
(Maines other star crop is potatoes.)
Lobster Ice Cream

WHERE: Ben & Bills Chocolate
Emporium, 66 Main St., Bar Harbor;
benandbills.com
Apparently theres no place lobster wont

goeven into dessert. Lightly fried chunks
of Maine lobster get folded into buttery
vanilla ice cream in this seafood salute.
Folks whove tasted it report online that a
little goes a long way. Itsinteresting.
Maine produces about 8O
STUFF WE LOVE
Areaware spatula Fly the flag

and fry with the flag, too (or grill,
your call). $9 at amazon.com
COOLER HACKS
LOBSTER AND SPATULA PHOTOS: ANDY LYONS. COOLER PHOTO: iSTOCK
Punch Bowl to Go
Think of it as a huge cocktail shaker.
Start with a (really) clean cooler.
Mix your drink of choice in it, add ice,
and youve got cold punch for hours.
Cook Corn, Sans Pot

Toss shucked ears of corn into
a clean cooler. Pour enough boiling
water over the corn to cover. Close
the lid and forget it for 30 minutes.
Portable Hot Spot

Heat a few bricks or stones in your
home oven, then wrap them in dish
towels and put them in the bottom
of your cooler before packing it
with foods you want to keep piping
hot. Its a tailgaters dream.
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BLIPP THIS PAGE TO SEE THE FULL RECIPES ON ALLRECIPES.COM
No Artificial Preservatives.
No Artificial Flavors. No Leftovers.
No artificial preservatives or flavors.

Always made with milk.
favorites
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you
Chicken & Peaches: 16,990 saves
BLT Pasta: 13,266 saves
Asian Steak Salad: 10,681 saves
Spring Rolls: 11,974 saves
You dont save a recipe

unless you really like it
or want to make it soon.
Wouldnt you love to
know what your fellow
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summertime recipes,
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love!
jun/jul/aug 2016 29
prep 15 min
cook 15 min
ready 30 min
serves 4
|
submitted by:
SOMEONESWT
I didnt use
the grill but
sauted this
using a little
extra EVOO.
I also added
pecans and
some white
wine to the
extra sauce
and let it
simmer a
few minutes.
armagazine.com/glazed-chickenand-peaches
4 (6-ounce) boneless, skinless
chicken breast halves
teaspoon plus teaspoon salt
teaspoon plus teaspoon black
pepper
1 cup peach preserves [From our
kitchen: Apricot preserves work
well, too.]
1 tablespoons extra-virgin olive oil
1 tablespoon low-sodium soy sauce
1 teaspoons finely chopped garlic
1 teaspoons Dijon mustard
4 ripe peaches, halved and pitted
1. Preheat an outdoor grill to medium
heat (325F to 375F).
2. Sprinkle both sides of chicken with
teaspoon salt and teaspoon pepper.
3. Stir together peach preserves, oil, soy
sauce, garlic, mustard, and remaining
teaspoon salt and teaspoon pepper
in a bowl. Set aside about cup for
grilling peaches.
4. Lightly oil grate and grill chicken,
covered, until golden, about 4 minutes
on each side. Brush both sides with
peach sauce and continue grilling,
turning frequently, until juices run
clear and an instant-read thermometer
inserted in thickest parts registers
165F, 2 to 3 minutes. Transfer chicken
to a plate and cover with foil.
5. Scrape bits off grill grate and lightly
oil grate. Grill peach halves, cut sides
down, 2 minutes. Turn over and brush
with reserved cup peach sauce. Grill
until tender, 3 to 4 minutes more.
SHEILA LALONDE
The sauce
was a perfect
blend of sweet
and savory.
The recipe
makes plenty,
so be very
generous with
itits what
makes the dish
soooo good!
PER SERVING (1 BREAST HALF AND 2 PEACH

HALVES): 503 CAL; 10g FAT (1.7g SAT); 41g
PRO; 67g CARB; 2.6g FIBER; 788mg SODIUM;
124mg CHOL
MAMAREY
Save these recipes in your

online Favorites or add their
ingredients to your shopping
list with a few taps on your
phone. Page 4 shows how.
saved
30
jun/jul/aug 2016
16,99Otimes
The only
thing I did
differently was
use boneless
chicken thighs.
They were
very moist.
PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
47 REVIEWS
JESSICA DOYAL
PADGETT
Glazed Chicken and

Peaches
672 REVIEWS
prep 30 min
cook 40 min
ready 1 hr, 30 min
(includes cooling)
serves 8
submitted by:
JEWELLKAY
Old-Fashioned
Potato Salad
armagazine.com/old-fashionedpotato-salad
2 pounds red or Yukon Gold
potatoes (about 5 large)
3 large eggs [From our kitchen: If
you want to garnish your potato
salad with egg slices like we did,
just add another egg to the pot.]
cup mayonnaise
1 tablespoon yellow or Dijon
mustard
teaspoon garlic salt
teaspoon celery salt
teaspoon black pepper
1 cup chopped celery
cup chopped onion
cup sweet pickle relish
Paprika, for garnish (optional)
SARAH JO
Because
we wanted a
tamer onion
flavor, I used
green onion.
I also used dill
pickles instead
of sweet.
saved
1. Put potatoes in a large pot and cover

with salted water by 2 inches. Bring to
a boil, partially covered. Reduce heat to
medium and simmer until potatoes are
tender but still firm, 30 to 40 minutes.
Drain and let cool about 20 minutes,
then peel and cut into 1-inch cubes.
[From our kitchen: We skipped the
peeling step to add a dash of color.]
2. While potatoes cook, put eggs in
a saucepan and cover with water by
1 inch. Bring to a boil. Cover, remove
from heat, and let stand in hot water
12 minutes. Transfer eggs to a bowl
and let cool about 20 minutes. Peel
and chop eggs.
3. Whisk together mayonnaise,
mustard, garlic salt, celery salt, and
pepper in a large bowl. Add potatoes,
eggs, celery, onion, and relish and
gently stir together well. Sprinkle
with paprika, if using. Serve chilled

or at room temperature.
[From our kitchen: Salad can be made
1 day ahead and chilled in an airtight
container. Leftovers will keep up to
5 days.]
PER 1-CUP SERVING: 206 CAL; 7.6g FAT (1.5g SAT);
5.5g PRO; 31g CARB; 3.5g FIBER; 335mg SODIUM;
72mg CHOL
JILLIAN
Using Dijon
mustard
instead of
yellow mustard
makes a big
difference.
I used a
combination of
mayo and
Miracle Whip
for a little
more flavor.
WAMMER25
This is better
the next day,
so make it a
day in advance
if possible.
I added more
mayo so it
wouldnt be
dry. A classic
potato salad!
times
jun/jul/aug 2016 33
MSBELLE
Dont chop
up the herbs;
use whole
leaves. Its
too easy to
use too much
if its all
chopped up.
People have
teeth! They
can chew!
SCOTT SIMMONS
saved
401 REVIEWS
prep 35 min
cook 5 min
ready 40 min
makes 8 rolls
| |
submitted by:
PAULA
34
Vietnamese Fresh
Spring Rolls
armagazine.com/vietnamesefresh-spring-rolls
For Rolls
2 ounces rice vermicelli noodles
8 (8-inch) dried rice paper sheets
(also called spring-roll wrappers,
but the dried kind, not frozen)
8 jumbo (21-25 count) cooked
shrimp, peeled, deveined, and
halved lengthwise
3 tablespoons finely chopped fresh
mint leaves
3 tablespoons finely chopped fresh
cilantro
4 teaspoons finely chopped fresh
Thai basil [From our kitchen: Thai
basil has a stronger licorice flavor
than sweet basil, but regular basil
works, too.]
2 large romaine leaves, chopped
(about 1 cup)
jun/jul/aug 2016
times
For Dipping Sauces
cup water
2 tablespoons sugar
2 tablespoons fresh lime juice
4 teaspoons fish sauce
teaspoon garlic chili sauce
1 clove garlic, minced
3 tablespoons hoisin sauce
1 teaspoon finely chopped peanuts
Assemble Rolls:
1. Bring a saucepan of water to a boil.
Cook noodles, stirring occasionally,
until al dente, 3 to 5 minutes. Drain,
then rinse noodles and drain again.
Cut noodles into shorter pieces
with scissors.
2. Fill a large baking dish with hot water.
Dip 1 rice paper sheet briefly into water
to soften slightly, about 1 second, then
lay on a work surface. [From our kitchen:
The sheet will continue to soften, so
dont worry if it seems too rigid at first.]
Arrange 2 shrimp halves over half of
Cant find
Thai basil?
Just add some
more cilantro
and mint.
sheet closest to you, then sprinkle with

about 3 tablespoons noodles, 1 rounded
teaspoon each of mint and cilantro,
teaspoon basil, and 2 tablespoons
lettuce, leaving 2 inches uncovered on
each side. Starting with bottom edge,
begin to roll up sheet tightly around
filling. After 1 roll, fold in ends of rice
paper like a burrito, then finish rolling.
Make 7 more rolls in same manner.
Make Dipping Sauces:
3. Stir together water, sugar, lime juice,
fish sauce, chili sauce, and garlic in a
small bowl until sugar dissolves. Stir
together hoisin and peanuts in another
small bowl. Serve on the side with rolls.
[From our kitchen: Rolls can be
assembled up to 4 hours ahead and
chilled, covered with damp paper
towels and plastic wrap.]
PER 1-ROLL SERVING: 82 CAL; 0.7g FAT
(0.1g SAT); 3.3g PRO; 15.8g CARB; 0.6g FIBER;
305mg SODIUM; 11mg CHOL
THE CHOICE OF ITALY
SARAHG
I didnt have
crme frache
(or time to
make it), so
I added a bit
of whipping
cream. Would
definitely make
againthis
time with more
arugula.
71 REVIEWS
prep 15 min
cook 15 min
ready 30 min
serves 4
| |
submitted by:
CHEF JOHN
Chef Johns BLT Pasta

armagazine.com/chef-johns-blt-pasta
8 ounces rotini pasta
1 tablespoon olive oil
pound bacon, cut into 1-inch
pieces
2 cloves garlic, minced
(2 teaspoons)
2 teaspoons lemon zest
cup crme frache [From our
kitchen: For the health-minded,
reduce this to cup and add more
pasta water.]
2 cups halved cherry tomatoes
(about 12 ounces)
1 (5-ounce) package baby arugula
or baby spinach (about 4 cups)
teaspoon salt
Pinch cayenne pepper, or to taste
4 tablespoons freshly grated
parmesan cheese (optional)
1. Bring a large pot of salted water to
a boil. Cook pasta until al dente, 8 to
10 minutes. Reserve cup pasta water,
then drain pasta.
2. While pasta cooks, heat oil in a large
(12-inch) skillet over medium heat.
Cook bacon, stirring occasionally, until
golden brown and crisp, 8 to 10 minutes.
Transfer to paper towels to drain. Pour
off all but 2 teaspoons fat from skillet.
Return skillet to stovetop and turn
off heat.
3. Add garlic and zest to skillet and
stir until fragrant, 1 to 2 minutes. Stir
in crme frache, scraping up browned
saved
36
jun/jul/aug 2016
bits on bottom of skillet. Add pasta

and stir until well combined, adding
some reserved pasta water if mixture
seems thick.
4. Add tomatoes and cook over
medium heat, stirring, until slightly
softened, about 2 minutes. Remove
from heat and add arugula and bacon,
tossing and adding remaining pasta
water if needed. Stir in salt, black
pepper, and cayenne. Sprinkle
with parmesan (if using).
PER 1-CUP SERVING: 502 CAL;
27.6g FAT (12.9g SAT); 17.3g PRO;
48g CARB; 3.1g FIBER; 478mg
SODIUM; 76mg CHOL
LIFE TASTES
GOOD
I made this
one time with
crme frache,
then another
with sour
cream. We
preferred the
tang that the
sour cream
added, for
sure. I also
added sundried tomatoes
for a little
more flavor.
AJACKSON
A quick, easy,
and affordable
dinner that was
restaurant
quality. We
substituted
a mix of
arugula and
spinach and
used 1 pound
of bacon.
times
PROMOTION
TENDERLOIN WITH SPICY

GORGONZOLA-PINE NUT-HERB BUTTER
Submitted by
Ryan Nomura
Prep Time 15 min

Ready In 25 min
Serves 8
armagazine.com/tenderloin-herb-butter
Rating
INGREDIENTS
DIRECTIONS
cup LAND O LAKES Unsalted Butter, softened
1. Preheat an outdoor grill for medium-high heat.
cup crumbled Gorgonzola or other blue cheese
tablespoons fresh thyme, minced
tablespoons fresh rosemary, minced
tablespoons fresh Italian parsley, minced
teaspoon crushed red pepper flakes
2. Place the softened LAND O LAKES Unsalted

Butter, Gorgonzola cheese, thyme, rosemary,
parsley, red pepper flakes, garlic, and pine nuts
into the bowl of a food processor. Puree until
incorporated, taste, then season to taste with
salt and pepper.
garlic cloves
cup pine nuts
(8 ounce) beef tenderloin filets
kosher salt and freshly ground pepper to taste
3. Season the steaks on all sides with salt and

pepper. Grill to desired doneness on preheated
grill, about 5 minutes per side for medium rare.
To serve, top each with about 2 tablespoons
of the butter.
32 Reviews
You can make the butter

in advance and just leave
it at room temperature
to soften as needed.
Ryan Nomura
Blipp this page

for more recipes
from Land OLakes
landolakes.com
COMMUNITY CHATTER
HELPFUL TIPS FROM
OUR MEMBERS
Some members experimented with the spices they had
on hand, such as basil and dried parsley and thyme.
Swap out the Gorgonzola for Parmesan for an equally
delicious result!
Leftover herb butter? Try putting it on veal chops,
pork loin, chicken breasts, roasted corn on the cob,
or grilled crusty bread. The possibilities are endless!
TIPS TO ELEVATE YOUR BACKYARD BASH

1. Set the table. Even the simplest touches can transform
a casual get together from good to great.

2. Everyone loves some friendly competition. Break out the
cornhole or start a game of bocce ball!

3. Finish the evening off with American Berry Pie, featuring fresh
summer berries and a flaky butter and almond crust. Visit

landolakes.com and search American Berry Pie for the recipe.
22 REVIEWS
prep 30 min
cook 10 min
ready 1 hr, 50 min
(includes chilling)
serves 4
| |
submitted by:
JOA
BAKING NANA
The dressing
was a little
sweet for me,
so I cut the
sugar in half.
Next time Im
going to grill
the romaine
with some
garlic olive
oil and then
chop that up
for the salad.
Grilled Steak Salad

with Asian Dressing
armagazine.com/grilled-steaksalad-with-asian-dressing
1 (12-ounce) boneless rib-eye
steak, about 1 inch thick
1 tablespoon low-sodium
soy sauce
1 teaspoon Montreal steak
seasoning, or to taste [From
our kitchen: Its fine to use your
favorite steak rub instead.]
1 tablespoons fresh lemon
juice
pound head romaine lettuce,
torn into bite-size pieces
(4 cups)
1 tomato, cut into 12 wedges
large cucumber, cubed
(about 1 cups)
1 avocado, peeled, pitted,
and cubed
1 carrot, grated (about
cup)
4 thin slices red onion
2 tablespoons unseasoned
rice vinegar
2 tablespoons olive oil
2 tablespoons sugar
teaspoon toasted sesame oil
teaspoon garlic powder
teaspoon salt
teaspoon crushed red

pepper
3 tablespoons toasted
sesame seeds
1. Sprinkle both sides of steak with
soy sauce and steak seasoning.
Chill, covered, at least 1 hour and
up to 8 hours (overnight).
2. Preheat an outdoor grill to
medium-high heat (375F to
450F) and lightly oil grate.
3. Grill steak until an instant-read
thermometer inserted in thickest
part of meat registers 130F, 3 to
4 minutes on each side. Transfer
to a plate, sprinkle with lemon
juice, and cover loosely with foil.
Let meat rest 10 minutes, then cut
crosswise into -inch-thick strips.
4. Toss together lettuce, tomato,
cucumber, avocado, carrot,
onion, and steak in a large bowl.
Whisk together vinegar, olive oil,
sugar, sesame oil, garlic powder,
salt, and red pepper in a small
bowl until sugar dissolves. Pour
dressing over salad and toss to
coat. Sprinkle with sesame seeds.
PER 2-CUP SERVING: 314 CAL; 20.5g FAT
(4g SAT); 17.5g PRO; 18g CARB; 5.4g
FIBER; 545mg SODIUM; 43mg CHOL
saved 1O,681 times
VICE
We added a
little fresh
ginger, more
garlic than the
recipe called
for, and a bit
of sriracha.
The sesame oil
is pricey, but
there really is
no substitute
for the unique
and delicious
flavor!
cook 2 follow
Over 4O million
cooks visit
Allrecipes.com
every month,
and each of
them has a
story.This
Texas mom?
Shes obsessed
with popcorn.
sunnydaysnora
Also known as: Nora
Roy, 34, Taylor, Texas
Allrecipes community
member since:
September 2009
Day jobs: Homemaker
and popcorn purveyor
Who I cook for: Myself,
my family (husband,
son, and daughter), my
friends, my husbands
coworkerspretty much
anyone I can feed :-)
Pet: A 10-year-old
orange cat named
Oliver
Go to armagazine.com/sunny-days-nora to find Noras recipes and feed your feed. Signing in and following
FOLLOW THIS COOK: cooks
you like on Allrecipes.com helps us serve up more of the recipes, videos, and info you crave. Plus, its free!
Fascinating facts about me: Im from California

but have lived in the South (Mississippi,
Tennessee, and Texas) for 14 years. I served in
the U.S. Air Force as an air traffic controller. I can
touch my tongue to my nose, but I cant make it
a taco shape. Creating new, fun popcorn flavors
is one of my favorite things to do.
Best cook I know: My dad, Steve Martin (the mayor
of Paso Robles, California, not the actoralthough
they did once have dinner together). Dad made
us pancakes on Saturdays and got creative with
ingredients for dinner. Sometimes the recipes
flopped. Sometimes they were amazing. But
watching him experiment was an inspiration. His
tangerine meringue pie is legendary!
Whats in my fridge right now: Lots and lots of
condiments. The door is stuffed to capacity with
everything from fish sauce to Dijon mustard.
Leftovers. Lots of milk for my munchkins. Yogurt.
Tons of veggiesmy produce drawer is never big
enough to hold them all.
Dish I make that others like most: Asian Orange
Chicken (armagazine.com/asian-orange-chicken).
Its always a huge hit.
Favorite kitchen advice: Be undaunted. Like
Julia Child said, In cooking, youve got to have
a what-the-hell attitude.
Food discoveries that changed my life: Though
sriracha has saved many a bad recipe, Penzeys
Florida Seasoned Pepper is my go-to ingredient
for finishing dishes. There are few things better
than an avocado sprinkled with that pepper and
drizzled with white balsamic vinegar. And heres
a great shortcut: Shred cooked chicken in a
stand mixer with the paddle attachment. It takes
seconds and turns out perfectly every time!
selfie with dad :)
true confession >>

Popcorn just might be my second
language. I enjoy translating
cocktails, desserts, and other flavors
into popcorn form. I love that it
seems to make people happy.
What I like most about Allrecipes: Whether

you choose to engage with others through
Ask the Community (armagazine.com/ask-thecommunity) or just by reading reviews by other
real people that have made a recipe before
you, there is a true sense of belonging and
community among members that I love.
5 mouths to feed
anyone else
who will eat
what Im making
cook 2 follow
My Amish Friends Caramel Corn

armagazine.com/my-amish-friends-caramel-corn
foolproof popcorn >>

This is the caramel corn recipe
that started my popcorn obsession.
Its absolutely phenomenal and
super easy to make.
About the family: Husband Todd works
at a telecommunications firm (where he
was the day these photos were taken).
His job recently moved us closer to his
family in Texas. Hes also a drummer and
avid enjoyer of my cooking. Daughter
Abby, 10, is full of energy, loves Doctor
Who and Minecraft, and is an awesome
kitchen assistant. Son Steven, 5, is
sweet, silly, and so smart. He has highfunctioning autism spectrum disorder,
and he taught himself to read and write
when he was only 2! And the guy with
the whiskers? Thats Oliver, our cat.
/ This could be you!/
Whos your favorite cook on Allrecipes.com?

Email us at feedback@armagazine.com to nominate yourself or another
fascinating Allrecipes community member for a future Cook 2 Follow column.
Include a link to the nominees Allrecipes.com profile, and youll make our day.
PHOTOS: KATHRYN GAMBLE; FASHION STYLING: LINDSAY BERGER; FOOD STYLING: SARAH BREKKE. ILLUSTRATION: SETH LUNSFORD
About the
popcorn: After
my first attempt
at making
caramel corn
was successful
(my family and
friends devoured
three batches in a
week!), I created
my own cinnamon
roll popcorn recipe
and gave bags of
it as Christmas
gifts. People loved
it so much that
I branched out
with other flavors
(pia colada,
smore, and
lemon cupcake,
to name a few).
My husband
suggested that
I start selling it,
and my Etsy shop,
Noras Nibbles,
was born.
;OLTLHSZ`V\SV]LTHKLQ\Z[MVY[OLTcesar
cesar.
;YHKLTHYRZ4HYZ0UJVYWVYH[LK>LZ[PLPTHNLHUK[YH`ZOHWLHYL[YHKLTHYRZ
WAKE UP
YOUR BREAKFAST!
CAN!
SEE WHAT
#SPAMCAN DO AT SPAM.COM
2016 Hormel Foods, LLC.
make it a meal
no sweat
PHOTOS: ANDREW PURCELL; FOOD STYLING: CARRIE PURCELL; PROP STYLING: KATE PARISIAN
Need a dinner that helps you keep your cool when the
weathers hot? Well, you dont have to fire up anything
other than your blender to get this one on the table.
No stove, no grill, no oven required. Turn the page for
the recipes, plus seven other easy menus you can pull
together using recipes from this issue.
MENU
Quick and
Fresh Gazpacho
Mendocino Chicken
Salad Wraps
Cucumber Slaw
Scan, click, shop!

Blipp this page with your phone
(details on page 4) to add the
ingredients for all or part of this
menu to your shopping list.
jun/jul/aug 2016 45
Quick and Fresh Gazpacho

armagazine.com/quick-and-freshgazpacho
12 plum tomatoes (1 pounds),
chopped [From our kitchen:
Use the ripest and most flavorful
tomatoes you can findthis soup
is all about the tomatoes!]
8 green onions, chopped
1 large cucumber, peeled and
chopped
2 red bell peppers, chopped
cup cold water
1 cup ice cubes (about 8 large)
cup red wine vinegar [From our
kitchen: Sherry vinegar is also
nice here, if you have some.]
cup olive oil
1 teaspoon salt
[From our kitchen: We garnished
each serving with a little chopped
cucumber and fresh parsley.]
Blend tomatoes, green onions,
cucumber, bell pepper, water, and ice
in a blender until smooth. Add vinegar,
oil, salt, and pepper and blend until
well combined. Chill, covered, at least
15 minutes or up to 2 days.
46
jun/jul/aug 2016
6 REVIEWS
prep 15 min
ready 30 min
makes 8 cups
| |
submitted by:
PEALAWSON
CONDORSCOOKIN
Quick and
easy to make,
and perfect
for the end of
a long, hot
summer day.
The second
time around,
I added garlic
and sriracha
sauce for kick,
but even as
written its
really good.
MAUREEN S.
I used only
half a red bell
pepper and two
green onions.
The longer
it chills,
the better it
tastes. Great
recipe.
Mendocino Chicken
Salad Wraps
armagazine.com/mendocino-chickensalad-wraps
1 cups cubed smoked or cooked
skinless chicken breast (6 ounces)
1 cup seedless grapes, halved [From
our kitchen: For extra color, we used
diced peach for half the grapes.]
cup diced red onion
3 thin stalks celery, diced (1 cups)
cup fresh basil leaves, cut into
thin strips
cup mayonnaise
teaspoon salt
1 cup blanched slivered almonds
[From our kitchen: We used
chopped roasted almonds. Smoked
almonds would also be good here.]
6 large flour tortillas or wraps, at
room temp [From our kitchen: To
turn Kristines salad into a wrap, we
used sun-dried tomato-basil wraps.]
6 large lettuce leaves
1. Stir together chicken, grapes, onion,
celery, basil, mayonnaise, salt, and
pepper in a large bowl. Chill, covered,
at least 15 minutes and up to 1 day. Stir
in almonds just before assembling wraps.
2. Warm tortillas briefly in microwave, if
desired. [From our kitchen: The tortillas
are fine at room temp, but they roll easier
with a little warm-up.] Center a lettuce
leaf on each tortilla. Spoon cup
chicken salad onto each leaf. Fold sides
over salad and roll up each wrap tightly.
PER 1-WRAP SERVING: 590 CAL; 36g FAT
(6.3g SAT); 21.8g PRO; 47g CARB; 6.4g FIBER;
87 REVIEWS
prep 15 min
ready 30 min
serves 6
submitted by:
KRISTINE
DHILLY
I could not
find smoked
chicken, so
I subbed
smoked turkey
from the deli.
It turned out
great.
ANNA MARIE
I couldnt
believe how
good this was!
The very thing
that I was
wary ofthe
grapesmade
all the
difference.
make it a meal
dinner
tonight

Cucumber Slaw
armagazine.com/cucumber-slaw
DINNER-PARTY PHOTO: SHUTTERSTOCK. BEVERAGE PAIRINGS: JAMES RODEWALD
2 cups thinly sliced cucumbers

(1 English or 2 standard
cucumbers, peeled and seeded)
cup julienned or shredded carrots
(2 carrots)
onion, very thinly sliced
2 tablespoons sugar
1 teaspoons ground coriander
1 teaspoon kosher salt
teaspoon coarsely ground black
pepper
cup apple cider vinegar
Stir together all ingredients in a bowl.
Chill, covered, at least 15 minutes and
up to 2 hours. [From our kitchen: The
cucumber will continue to weep the
longer this sits, so you may want to use
a slotted spoon for serving.]
PER -CUP SERVING: 47 CAL; 0.3g FAT (0g SAT);
1g PRO; 10.9g CARB; 1.5g FIBER; 337mg SODIUM;
0mg CHOL
SO HOPPIN
GOOD
g
Top (or hop) off
this meal with
my favorite
dessert:
W
Ice Cream.
1 REVIEW
prep 15 min
ready 30 min
makes 3 cups
| |
submitted by:
HARGSTER
WE KNOW: YOURE TOO

BUSY GETTING FOOD
ON THE TABLE TO EVEN
THINK ABOUT WHAT TO
POUR. THATS WHY WE
DO THE WORK FOR YOU
AND INCLUDE SUGGESTED
BEVERAGE PAIRINGS FOR
EACH OF OUR MENUS.
LUTZFLCAT
I used a
spiralizer

instead of
slicing them.
Its a nice
change from
mayo-based
slaw, and
*
it is in carbs,
calories, and
fat. Also, the
coriander adds
a nice flavor.
WINE & BEER PICKS
A lightly oaked Chardonnay such

as Hess Select or a Fum Blanc
such as Chateau St. Jean
A not-too-hoppy IPA such as
Pinner Throwback IPA from Oskar
Blues Brewery or All Day IPA from
Founders Brewing Co.
HEY, ALLRECIPEEPS! HAVE YOU

TRIED THE ALLRECIPES DINNER
SPINNER YET? Our handy app serves
up instant access to 50,000+ recipes.
It makes it easy to find delicious
dishes that fit your time and budget
and use whats in your fridge or on
sale near you. Its available (free!) for
Apple and Android devices.
make it a meal
more menus using recipes from this issue

WONDERING WHAT TO MAKE TONIGHT FOR DINNER, OR WHAT GOES WITH WHAT? LOOK NO FURTHER.
pg 39
Grilled Steak Salad

with Asian Dressing
Chilled Corn Soup
pg 88
pg 64
Tequila-Lime Shrimp
pg 109
Chef Johns Stuffed

Summer Squash
ONLY
SIMPLE
INGREDIENTS
No
No
No
artificial
preservatives
high-fructose
corn syrup
artificial
ingredients
souper salad night
fresh & feisty
happily stuffed
WINE PICK:
A fruit-forward Zinfandel,
such as Cline
BEER PICK:
Dos Equis or other dark lager
grilled pineapple
+
leafy green salad
pg 81
Creamy Lemon Pie I
Mexican Stuffed
Peppers
pg 107
pg 85
BEER PICK:
Full Sail or other pale ale
Nanaimo Bars I
Add flavor.
NOT FAT.
At only 20 calories per serving, each splash of Nakano is a

fresh, fat-free way to make your dish feel as good as it tastes.
SIMPLE SWAP
for Steamed Veggies
SWAP: 1 Tbsp of butter

11 grams of fat
100 calories
FOR: 1 Tbsp NAKANO Original

Seasoned Rice Vinegar
0 grams of fat
20 calories
Follow us on pinterest.com/NAKANOSplash
Look for us in the vinegar aisle
2016 Mizkan America, Inc.
The recipe for a healthier meal.

7ìV>ii]1
->i`>
>ii>i>iiVi>i>i>iv>i>
>i>vi>`>>7PENG$GPUEQO
/>ì>^>]V>i`
pg 56
Veggie Burgers
pg 30
Quick and Fresh

Gazpacho
Glazed Chicken
and Peaches
pg 52
Kofta Kebabs
pg 33
pg 103
pg 110
Summer Nights Eggplant
WINE PICK:
A Grenache, Syrah,
and Mourvdre blend
pg 63
backyard barbecue
smoky italian
mideast meets
midsummer
BEER PICK:
Dogfish Head Festina Pche
or your favorite peach ale
Fresh Corn and

Zucchini Saut
Smoky Grilled
Vegetables
mmmeatless
potato (or other

veggie) chips
Old-Fashioned
Potato Salad
Caprese Burgers
pg 90
pg 46
WINE PICK:
Castello di Gabbiano
or other Chianti
fresh strawberries
and whipped cream
+
grilled pita
WINE PICK:
Pinot Noir or Sauvignon Blanc
jun/jul/aug 2016 49
GRILLED CORN AND

HEIRLOOM TOMATO SALAD
3 ears of corn
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
2 cups small heirloom tomatoes, chopped
1/2 medium red onion, diced
1/4 cup basil leaves, roughly chopped
Reynolds Wrap Non-Stick Foil
For the dressing:
1/4 cup olive oil
2 tablespoons vinegar
1 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon black pepper
DIRECTIONS
2 BRUSH corn with olive oil. Sprinkle with salt,

pepper, garlic powder and Italian seasoning.
Place corn on foil and cook for 10 to 12
minutes, turning occasionally until kernels
begin to char. Remove from heat and slice
kernels off of the cob.
3 TOSS corn, tomatoes, onions and basil.
4 WHISK together all dressing ingredients.
Add to salad and toss. Serve immediately.
reynoldskitchens.com
@reynoldskitchens
2016 Reynolds Consumer Products LLC.
1 PREHEAT grill to medium heat. Place a

12x12-inch piece of Reynolds Wrap
Non-Stick Foil on the grill.
# classics
burgers for all

Theyre easy to customize and hard to resist. And whether
youre a die-hard beef-eater, a vegetarian, a grilling newbie,
a barbecue veteran, or a global gourmet, theres a delicious
burger here with your name on it. So fire up the grill and turn
up the music. Summers here, and its burger time.
EANDHFRED
I grind the
pork with a
stand-mixer
attachment,
and push
the apples,
pepper, and
onion through
the grinder
along with the
pork. Chilling
the patties
is superimportant.
Dont skip it,
or they will
fall apart.
FOODY
I didnt
have cider, so
I used apple
juice instead.
I also used a
tablespoon of
fresh ginger
instead of
ground and
added a
teaspoon of
minced garlic.
Everyone liked
it (even the son
who dislikes
onions and bell
peppers).
MOMOFA
LITTLEFOODIE
Great recipe!
We topped our
burgers with
chopped cilantro,
grated baby
carrots, sliced
onions, and a
bit of sriracha.
Ill be making
this again!
Asian Pork Burgers (recipe on page 52)
jun/jul/aug 2016 51
# classics
Asian Pork Burgers
28 REVIEWS
prep 15 min
cook 15 min
ready 1 hr
(includes chilling)
serves 8
| |
submitted by:
NORM WALKER
armagazine.com/asian-pork-burgers
2 pounds ground pork
1 small apple, peeled, cored, and
chopped ( cup)
red onion, chopped ( cup)
green or red bell pepper, chopped
( cup)
cup teriyaki sauce
cup apple cider
1 teaspoon ground ginger
cup plain dried bread crumbs
1 teaspoon black pepper
Caprese Burgers
60 REVIEWS
prep 15 min
cook 15 min
ready 30 min
serves 8
|
submitted by:
SARAH STEPHAN
armagazine.com/caprese-burgers
4 (7-ounce) tomatoes, each cut
into 4 thick slices
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
teaspoon salt
2 pounds ground beef (90% lean)
2 tablespoons tomato paste
cup chopped fresh basil, plus
16 to 24 whole leaves for garnish
cup grated parmesan
1 teaspoon low-sodium soy sauce

8 sesame seed buns, split and
toasted
4 teaspoons mayonnaise
1 teaspoon sriracha (optional)
cup shredded cabbage
1. Put pork, apple, onion, bell pepper,
teriyaki sauce, apple cider, ginger, bread
crumbs, black pepper, and soy sauce in a
bowl and mix together with your hands.
Divide into 8 equal portions and pat
into 4-inch patties ( inch thick). Chill,
covered, at least 30 minutes and up to
8 ounces fresh mozzarella cheese,

sliced into 8 rounds
8 hamburger buns, split [From our
kitchen: We took a reviewers tip and
used toasted ciabatta buns instead.
They taste great and hold up to these
burgers even better. Juicy burger +
wimpy bun = big problem!]
1. Arrange tomato slices in a single layer
on a platter. Whisk together vinegar, oil,
salt, and teaspoon pepper in a small
bowl. Pour over tomato slices. Let stand
15 minutes to 1 hour.
2. Meanwhile, preheat an outdoor grill
to medium-high heat (375F to 450F).
Put beef, tomato paste, chopped
basil, parmesan, garlic, and
4 hours. [From our kitchen: Chilling before

grilling helps soft patties hold together
better on the grill.]
2. Preheat an outdoor grill to mediumhigh heat (375F to 450F) and oil grate.
3. Grill patties until cooked through and
a thermometer inserted in center of each
patty registers 160F, 4 to 5 minutes per
side. Serve on buns with mayonnaise,
sriracha (if using), and cabbage.
PER SERVING: 499 CAL; 22.8g FAT (6.5g SAT);
28.3g PRO; 43g CARB; 2.2g FIBER; 797mg
SODIUM; 78mg CHOL
remaining teaspoon pepper in a large

bowl and mix together with your hands.
Divide into 8 equal portions and pat into
3-inch patties ( inch thick). [From our
kitchen: Press the center of each patty
lightly with your fingers to form a cupped
indentation. This helps burgers cook more
evenly and avoid puffing up like meatballs
on the grill. Patties can be made 4 hours
ahead and chilled, covered.]
3. Oil grate and grill patties, covered,
6 minutes per side. Top each with a slice
of mozzarella, then continue grilling,
covered, until cheese melts and a
thermometer inserted in center of each
patty registers 160F, 1 to 2 minutes more.
4. Serve on buns with marinated tomato
slices and whole basil leaves.
42g PRO; 28.4g CARB; 2.2g FIBER; 599mg
SODIUM; 121mg CHOL
52
jun/jul/aug 2016
LISA WESTON
DEELI
I live in an
apartment and
dont have a
grill, so
I cooked these
in a pan and
they came out
perfect!
I used several
reviewersuggested
substitutions:
prepared
pesto instead
of fresh basil,
parmesan,
and garlic;
and minced
sun-dried
tomatoes
in lieu of
tomato paste.
Delizioso!
# classics
337 REVIEWS
prep 30 min
cook 15 min
ready 45 min
serves 8
| |
submitted by:
FOODIEGEEK
Spinach and Feta

Turkey Burgers
armagazine.com/spinach-and-fetaturkey-burgers
[From our kitchen: A drier mixture helps
keep these from sticking to the grill, so we
made a few changes, including trading out
eggs for bread crumbs and sandwiching
the cheese inside each patty.]
1 (10-ounce) package frozen
chopped spinach, thawed and
squeezed dry
2 pounds ground turkey (93% lean)
cup Italian seasoned dried bread
crumbs
8 ounces feta cheese, crumbled
8 thin whole-wheat or multi-grain
sandwich rounds, split and toasted
4 teaspoons mayonnaise
English cucumber, thinly sliced
8 thin slices red onion

2. Meanwhile, put spinach, turkey, garlic,
oil, bread crumbs, and pepper in a bowl
and mix together with your hands. [From
our kitchen: Wash but dont dry your
hands before shaping the patties; water
helps keep the mixture from sticking to
you.] Divide into 16 equal portions and pat
into 4-inch rounds ( inch thick). Spoon
2 tablespoons feta onto center of
8 rounds; top with remaining rounds.
Pinch edges together and gently press
into 4-inch patties (1 inch thick).
[From our kitchen: Patties can be shaped
4 hours ahead and chilled, covered.]
3. Oil grate. Grill patties, turning once,
until no longer pink and juices run
clear, about 5 minutes per side. Serve
on sandwich rounds with mayonnaise,
cucumber, and onion.
32g PRO; 29.2g CARB; 5.6g FIBER; 650mg
SODIUM; 110mg CHOL
A BRIEF
BURGER
HISTORY
Its impossible to say who

truly created the worlds first
hamburger. But heres what
we do know about the roots
and rise of this American fave.
1700s: Locally raised beef becomes a

point of pride in Hamburg, Germany.
Its commonly chopped with garlic
and onion, seasoned with salt and
pepper, molded into patties, grilled
or fried, and served without buns or
bread. Considered a delicacy, the dish
becomes known as Hamburg steak.
1800s: Hamburg steaks begin
appearing on menus at German
immigrantrun restaurants in
America. Sometimes, ground lamb
or pork is mixed in with the beef.
Mid-1800s: To make the dish more
convenient and portable for workers,
food carts near U.S. factories begin
serving what they commonly refer
to as the Hamburg sandwicha
Hamburg steak tucked between two
bread slices.
1876: A popular German restaurant at

Philadelphias Centennial Exposition
serves Hamburg steaks (sans bread),
exposing the dish to thousands of
customers daily.
BULLFROG27O
So easyand
both my sons
love this. I
added extra
garlic and
chopped
sun-dried
tomatoes.
I would give it
six stars if
I could! Tip:
Lean patties like
these do not
really shrink, so
pat them out the
size you want.
1921: Billy Ingram and Walter

Anderson open White Castle in
Wichita, Kansas, which quickly
expands to become the first large
American fast-food chain featuring
hamburgers, as Hamburg
sandwiches on buns are now known.
1940s: The McDonald brothers start a
barbecue and burger drive-in in San
Bernardino, California, paving the way
for the restaurant chain that today
boasts over 100 billion hamburgers
sold. The legendary In-N-Out Burger
also gets its start in California,
opening the states first hamburger
drive-through in Baldwin Park in 1948.
2005: Burgers go luxe when Las

Vegas restaurant Fleur serves a
$5,000 burger made of Wagyu beef
and foie gras, topped with truffles,
and served with a 1995 Chateau
Petrus Bordeaux.
Today: Burgers can refer to patties of

CARRIEH82
I added
Worcestershire
as another
reviewer
suggested.
Yum :o)
all sorts (pork, beef, chicken, seafood,

veggie) on a bun, and regional variations
abound. At McDonalds in India, the
popular McAloo Tikki Burger is made
with spicy fried potatoes and peas.
Timeline by writer and food sleuth
Tori Avey. Find more of her delicious
discoveries at ToriAvey.com
jun/jul/aug 2016 55
# classics
Veggie Burgers
163 REVIEWS
prep 25 min
cook 20 min
ready 1 hr, 45 min
(includes chilling)
serves 6
| |
armagazine.com/veggie-burgers
4
1
4
4
1
submitted by:
KOOLBRICK
Ive made this

many times,
and everyone
loves the oats
in it (rather
than the beans
you find in most
veggie burgers).
I make extra
patties, wrap
each individually
in plastic, and
store in a ziptop plastic bag
in the freezer.
JEN PARMER
1
2
2
6
6
6
tablespoons olive oil

medium onion, grated ( cup)
cloves garlic, crushed
carrots, shredded (1 cups)
small summer squash, shredded
(1 cup)
small zucchini, shredded (1 cup)
eggs, beaten
tablespoons low-sodium soy sauce
tablespoons almond butter
teaspoon salt
cup shredded cheddar cheese
cups rolled oats (not quick-cooking)
cup all-purpose flour
pretzel buns, split and toasted
leaves butter lettuce
cup sauted mushrooms (optional)
thin red onion slices (optional)
1. Heat 2 tablespoons oil in a large

skillet over medium heat. Cook onion
and garlic, stirring frequently, until
lightly browned, about 5 minutes. Add
carrots, squash, and zucchini and cook,
stirring occasionally, until softened,
about 4 minutes. Let cool 5 minutes.
2. Stir together eggs, soy sauce, almond
butter, salt, and pepper in a large bowl.
Stir in cheese, oats, and vegetable
mixture until well combined. Chill,
covered, at least 1 hour and up to 1 day.
3. Preheat an outdoor grill to mediumhigh heat (375F to 450F). Meanwhile,
dust a large sheet of wax paper with
cup flour. Drop -cup portions of
chilled mixture onto flour and press each
into a 4-inch-wide patty ( inch thick).
Sprinkle with remaining cup flour.
4. Oil grate. Grill patties, brushing cooked
sides with remaining 2 tablespoons
oil, until browned and a thermometer
inserted in center of each registers
160F, 3 to 4 minutes per side. Serve
on buns with lettuce, along with
mushrooms and onion slices (if using).
PER SERVING: 687 CAL; 31g FAT (5g SAT);
SODIUM; 71mg CHOL
PROMOTION
Heres my favorite
recipe: One part summer,
one big scoop of
Bunny Tracks ice cream.
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 25 min
cook 5 min
ready 1 hr
(includes chilling)
serves 8
| |
submitted by:
RUTHE
Fresh Salmon Burgers

with Lemon-Yogurt Sauce
armagazine.com/fresh-salmon-burgers
For Patties
2 pounds salmon fillet, skin and pin
bones removed
2 eggs, beaten
cup finely chopped parsley
cup finely chopped green onions
2 tablespoons fresh lemon juice
1 tablespoon seafood seasoning
(such as Old Bay)
teaspoon salt
For Sauce
cup plain yogurt
2 tablespoons light mayonnaise
2 tablespoons finely chopped parsley

2 tablespoons finely chopped
green onion
1 tablespoon fresh lemon juice
teaspoon salt
For Buns
8 brioche buns, split and toasted
2 cups fresh arugula
Make Patties:
1. Chop salmon into - to -inch pieces.
[From our kitchen: Resist the urge to do
this with your food processor. The secret
to juicy (not pasty!) salmon burgers is to
chop the salmon coarsely with a knife.]
Transfer to a bowl with remaining patty
ingredients and mix together with your
hands. Divide into 8 equal portions and
pat into 3-inch patties ( inch thick).
Calling all ice cream fanatics! You already know that

ice cream is the perfect nish to a cookout, but take
it from me, Bunny Tracks is the avor you need to try.
Creamy vanilla with thick fudge and caramel ribbons,
chocolate-covered peanuts mixed with peanut butterlled chocolate bunnies. Its for summertime or anytime.
Chill, covered, at least 30 minutes or

up to 4 hours.
Make Sauce:
2. Stir together all sauce ingredients
in a small bowl. [From our kitchen:
Sauce can be made 4 hours ahead and
chilled, covered.]
Grill Burgers:
4. Brush patties with oil. Oil grate. Grill
patties, turning carefully, until cooked
through and a thermometer inserted in
center of each patty registers 160F, 2 to
3 minutes per side. Serve on buns with
sauce and arugula.
PER SERVING: 460 CAL; 19g FAT (3.6g SAT);
37g PRO; 34g CARB; 2.8g FIBER; 839mg
SODIUM; 156mg CHOL
Blipp this
page now
for more
info on
Blue Bunny.
4 kids
surfs up
Community member Karen has found a way
for her and the kids to spend a day at the beach
without getting sand in their shoes.
Beat together 1 package of

vanilla instant pudding mix and
2 cups of milk in a bowl, then
let stand 5 minutes. Crush up a
12-ounce package of vanilla wafers.
Fold an 8-ounce container of
frozen whipped topping, thawed,
and half of the crushed cookies
into pudding mixture.
Cover the bottoms of 8 to 10 clear
(7-ounce) cups with a thin layer
of crushed cookies, then fill cups
three-fourths full with pudding
mixture. Top them off with
remaining crushed cookies, and
chill 1 hour before decorating.
Decorate your beach with anything
under the sun: gummy sharks and
fish, blue-tinted coconut, Teddy
Grahams for beachgoers, Lifesavers
for inner tubes, and fruit-leather
blankets. Garnish with cocktail
umbrellas (sun protection is
important, after all!). To get the look
of our cups, add to 1 teaspoon
blue food coloring to the pudding.
Check out Karens full recipe
and community photos at
armagazine.com/sand-cups
58
jun/jul/aug 2016
Blipp now to add all these

ingredients to your shopping
list, and see whats on sale near
you! (Page 4 shows how.)
PHOTOS: ANDY LYONS; FOOD STYLING: JENNIFER PETERSON
ready, set, go!
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You know you love it.
360 global
salad with bite

There are hundredsif not thousandsof regional specialty
dishes in China, but one Northern classic is gaining
popularity, even here in the States. Joyce Xia, regional
manager for Allrecipes Asia, tells us about it.
hen you think of Chinese food, raw
vegetable salads probably dont
leap to mind. But China is a huge country,
with food traditions that vary greatly from
region to region. And while vegetables are
almost always served cooked in Southern
China, Northerners have long enjoyed
simple dishes involving raw vegetables,
which keep without refrigeration in the
Norths cooler, drier climate.
A really good example thats begun
spreading beyond North China, even to
restaurants in America, is Tiger Salad:
strips of crisp, raw veggies tossed with
cilantro, rice vinegar, and crushed red
pepper. Its typically served as a side
dish with heavier foodsand at room
temperature, because many Chinese
believe its bad for your health to consume
cold foods. There are lots of variations:
Some use carrots, zucchini, green chiles,
tomatoes, garlic, or ginger; some make

it really spicy; some add tofu or crushed
peanuts. But all versions have a distinct
sour-spicy avor.
So why the name? There are several
theories, none involving an actual tiger:
Because theyre all cut in similar-sized
strips, the veggies look like theyve been
shredded by a tiger. The salad can have
a bold (ferocious?) bite. One Chinese
folktale says a newlywed wife trying to
impress her mother-in-law created the
salad by slicing up all the vegetables she
could nd. The mother-in-law proclaimed,
You really are a tiger,
which is a condescending
comment in certain
dialects. Whatever you
call it, youll agree that
this salad has earned its
stripes! Applesauce
NEW TO THE U.S.

SITE! BE THE
FIRST TO RATE
AND REVIEW.
prep 25 min
ready 25 min
serves 6
submitted by:
SUNDAY
Tiger Salad
armagazine.com/tiger-salad
English cucumber
1 teaspoons salt
3 large green onions, white and
pale green parts only
1 large green bell pepper
1 large red bell pepper
2 tablespoons unseasoned
rice vinegar
1 tablespoons toasted sesame
oil [From our kitchen: The
toasted version is darker and
has a stronger flavor than
regular sesame oil.]
teaspoon crushed red pepper
2 cups chopped cilantro sprigs
(leaves and stems, about
1 bunch)
1. Cut cucumber in half lengthwise and
gently scrape out seeds with a spoon.
Cut each half crosswise into 2-inch
pieces. Cut each piece lengthwise into
thin, uniform strips and transfer to a
bowl. Toss cucumber with 1 teaspoon
salt and let stand 15 minutes. [From
our kitchen: Salt draws excess water
out of the cucumber and makes it
easier to grasp with chopsticks.]
2. Meanwhile, cut green onions and
bell peppers into thin, uniform strips,
about 2 inches long.
3. Transfer cucumber to a fine-mesh
sieve, rinse, and drain well. Whisk
together vinegar, sesame oil, crushed
red pepper, and remaining teaspoon
salt in a large bowl. Add cucumber,
green onions, bell peppers, and
cilantro, and toss well.
Blipp to see and save more great

Chinese recipes (page 4 shows
how), or go to armagazine.com/
chinese-recipes
60
jun/jul/aug 2016
FOOD PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
2016 Genova
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Better Eggs.
eat it now
were all ears

Its prime time for corn, and we
couldnt be happier. While were
big fans of eating it plain and
simple, right off the cob, weve got
some cornier ideas, too.
CITYPROF
I added
shredded fresh
basil at the
end for even
more summery
flavor and
served it with
quesadillas.
73 REVIEWS
prep 10 min
cook 15 min
ready 25 min
serves 4
| |
submitted by:
SARA B.
Fresh Corn and

Zucchini Saut
armagazine.com/corn-andzucchini-saute
2
3
stick butter
cup finely diced white onion
cups chopped zucchini ( pound)
ears corn, husks and silks
removed, and kernels cut
off cobs
teaspoon salt
Heat butter in a large skillet over

medium heat until foamy and lightly
browned, 1 to 2 minutes. Cook onion,
stirring occasionally, until tender and
translucent, about 5 minutes. Add
zucchini and cook, stirring occasionally,
until crisp-tender, about 5 minutes.
[From our kitchen: Zucchini mixture
can be made 6 hours ahead and chilled,
covered.] Add corn, salt, and pepper
and cook, stirring occasionally, until
corn is tender, about 3 minutes.
JENVALLEJOS11
Im Hispanic,
and we call this
calabacitas
and corn in my
culture. Its
basically the
same recipe,
but we add
some mild or
hot green
chile, which
adds nice spice
to the dish.
SANDI
Cant get
fresh corn?
Frozen works
just as well,
and we can get
fresh zucchini
here yearround. Its
a great combo
of flavors!
jun/jul/aug 2016 63
eat it now
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 20 min
cook 5 min
ready 1 hr, 25 min
(includes chilling)
serves 4
submitted by:
SANDYG
Chilled Corn Soup

armagazine.com/chilled-corn-soup
1 clove garlic, smashed and peeled
2 green onions, white and
tender green parts separated
and chopped
teaspoon ground coriander
teaspoon cumin
teaspoon chipotle chile powder
3 cups corn kernels (fresh from
6 ears of corn or frozen corn,
thawed)
1 cup buttermilk [From our kitchen:
If you dont have buttermilk,
make a substitute by adding
2 tablespoons lemon juice or white
vinegar to 1 cup milk and letting it
stand 30 minutes. Or, if you buy
buttermilk, you can use what you
need and freeze the rest.]
cup water
teaspoon salt
cup chopped cilantro (optional)
1. Heat oil in a skillet over medium-low
heat. Cook garlic, white parts of onions,
coriander, cumin, and chile powder,
stirring, until garlic and onions are
tender, about 3 minutes. Add corn and
cook, stirring occasionally, until tender,
about 2 minutes. [From our kitchen:
You can reserve cup of corn kernels
for a garnish, if you like.]
2. Transfer mixture to a blender. Add
buttermilk, water, and salt and pure
until smooth. Strain through a fine-mesh
sieve, pressing on solids to extract as
much liquid as possible. Discard solids.
Chill at least 1 hour.
3. Serve chilled, garnished with green
parts of onions and cilantro (if using).
[From our kitchen: Soup can be made
up to 1 day ahead and chilled, covered.]
PER -CUP SERVING: 197 CAL; 8.4g FAT
561mg SODIUM; 10.3mg CHOL
64
jun/jul/aug 2016
Freeze
Frame
T_POTS
Ive used
turkey bacon
and regular
bacon, and
its good both
ways. I make
this all summer
long. We never
get sick of it!
8 REVIEWS
prep 5 min
cook 20 min
ready 25 min
serves 4
|
submitted by:
Grilled Spiced
Corn with Bacon
armagazine.com/grilledspiced-corn-with-bacon
1
1
1
4
teaspoon chili powder

teaspoon ground coriander
teaspoon cumin
teaspoon dried oregano
teaspoons olive oil
ears corn, husks and
silks removed
4 slices bacon (thinly sliced)
PER 1-EAR SERVING: 212 CAL; 11.5g FAT (4g SAT);

19.6mg CHOL
FOR CORN ON THE

COB: Blanch small
ears (1 inches or
less in diameter) for
7 minutes in boiling
water, medium-size
ears (1 to 1 inches
in diameter) for
9 minutes, and large
ears (over 1 inches
in diameter) for
11 minutes. Cool in
several changes of
cold water and drain.
Package in quart or
half-gallon freezer
bags. Squeeze out
air, seal, label, and
freeze until needed.
RBPULLEN
1. Preheat an outdoor grill to

medium-high heat (375F to 450F).
2. Stir together chili powder, coriander,
cumin, oregano, and oil in a small bowl.
Rub mixture over corn. Wrap each ear of
corn in a bacon slice so that bacon goes
from one end of ear to the other, without
covering whole ear. Wrap corn in heavyduty foil or a double layer of regular foil.
3. Grill until bacon is cooked (it wont
be crisp) and corn is piping hot, 20 to
25 minutes. For crisp bacon, carefully
remove corn from foil and grill it directly
on grate for about 2 minutes more.
Corn tastes
fresher and
sweeter the
sooner you
cook it
after picking.
(Its sucrose
deteriorates
quickly.) So if
you cant eat
it right away,
freeze it!
FOR CORN
KERNELS: Blanch
TIKCUF99
If everyone
youre cooking
for says they
want only one
ear, make them
two anyway!
Theyll be
begging you for
more cornand
the recipe!
on the cob for

4 minutes, then
cool and cut kernels
from cob. Fill pintor quart-size freezer
bags to 3 to 4 inches
from their tops.
Squeeze out air,
leaving a 1-inch
headspace, label,
and freeze. Kernels
can also be
individually frozen
before packaging so
that small portions
can be removed
from freezer bags.
Spread kernels on
a cookie sheet or
shallow pan and
freeze a few hours
until firm. Remove
from freezer and
scrape kernels into
a freezer bag.
Squeeze out air, seal,
label, and return
frozen corn to freezer.
Easy Corn Fritters

1 REVIEW
prep 15 min
cook 15 min
ready 30 min
serves 4
submitted by:
ANNA SILVANIMORRISON
armagazine.com/easy-corn-fritters
3 eggs, separated
1 cups fresh corn kernels (from
about 3 ears)
cup flour
teaspoon salt
teaspoon cayenne pepper
cup vegetable oil
1. Beat egg whites in a glass or metal
bowl until stiff peaks form.
2. Stir together corn, egg yolks, flour,
salt, and cayenne in a large bowl, then
fold in egg whites.
3. Heat oil in a large nonstick skillet
over medium heat. Working in batches
of 4, drop 2 tablespoons corn mixture
per fritter into oil without crowding
skillet. Cook until golden brown on
underside, about 2 minutes. Gently
flip fritters over and cook until golden
brown and cooked through, 2 to
3 minutes more.
PER 3-FRITTER SERVING: 257 CAL; 18.1g FAT
eat it now
Whats Under
the Husk?
DOC SIMONSON
The fritters
developed a
great thin
crust. I added
2 tablespoons
of fresh
chopped dill
and teaspoon
of garlic
powder (I was
too lazy to
mince fresh
garlic cloves).
Next time Ill
add some sliced
scallions.
Want to find out if that

corns worth buying,
without peeling back the
husk and getting the
evil eye from the
supermarket manager?
Heres what to look for.
Husks that are bright green

and snug-fitting around the
kernels. Theyre also free of
little holes (which may be
wormholesand not the kind
Stephen Hawking talks about).
2
3
Kernels that seem full and

plump and fill the ear when
you feel them through the husk.
Silk that is healthy looking,
not dried out and black.
Gr ill for it !
Its time for grilling greatness! Get your tongs on our

recipes and get set for a delicious summer.
PorkBeInspired.com
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PAPER ART: YULIA BRODSKAYA. FOOD PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
good 4 you
process of elimination
It seems like everyone is taking something out of their daily diet these
daysgluten, sugar, carbs, fruitthe list goes on. Or in some cases, theyre
shunning food altogether. Why are detox and fasting diets so popular?
And how well do they work? By MargeP
First there was the eye-catching photo of a bikini-clad
celeb cradling her newborn above her perfectly toned abs.
In the interview, she says her amazing body and incredible
energy are all thanks to her juice cleanses. Not long after,
I was sitting on my couch one night, cradling my goblet
of red wine, and a TV diet doc starts spouting all kinds
of scientific-y termslike ketones and toxic loadsand
promises his intermittent fasting and detox diet will take
10 pounds off my waist and 10 years from my face. (And
I can buy his book right now for just $19.95!)
Weve heard about detoxes, cleanses, and fasts for
years, of course. But now it seems like all of Hollywood is
embracing them as ways to lose weight, make their skin
glow, and get energized. Energy from fasting?! It seems
counterintuitive, so I turned to the science.
DETOX: CLEARING THE WAY

Many people fast when they feel a need to detoxthat is,
rid their bodies of toxins, medications, an overabundance
of food and/or alcohol, etc. A detox diet is typically
extremely low-calorie and involves specific foods such as
juices and other liquids, all geared to clear out the pipes.
There are hundreds of detox diets, but one of the oldest
and most famous is the 76-year-old Master Cleanse. While
Beyonc supposedly credits the diet (which consists mostly
of drinking lemon juice with cayenne pepper and maple

syrup) for her quick 20-pound weight loss before starring
in Dreamgirls, the diet was developed, according to its
creator, to simplify the cause and the correction of all
disorders. All disorders? Wow!
Like Master Cleanse, other cleansing diets promise much
more than just weight loss. Dr. Mark Hymans 10-Day Detox
Diet, for example, claims to radically reboot your entire body,
because, he says, What were eating makes us sick. When
you follow his plan and eat real food, he claims, youll
take back your brain chemistry, hormones, and activate
your fat-burning genes. As with most cleanses, its very
high in fiber. Detox diets claim to rid your body of toxins by
cleaning out your colon, liver, and kidneys, generally thanks
to some combination of juice, supplements, and raw foods.
But the truth is, all three organs already do a great job of
filtering toxins and flushing waste.
On the other hand, who hasnt gone through a period
when you feel like youve been eating too much rich,
sugary, or junk foodor just eating too much? Or maybe
youve been taking a lot of medications, or drinking
more than you should. A detox diet may be just the
psychological jump start you need to get back on track.
Some people experience euphoria with fasting and feel
purified and ready to live more cleanlywhile others
jun/jul/aug 2016 69
good 4 you
Cider Vinegar Tea
3 REVIEWS
report nausea, irritability, bloating, stomach cramps,
and worse. Theres only one way to find out which
group youll be in.
THE FAST WAY TO LOSE WEIGHT

For many years, conventional wisdom was that
fastseating less than 25 percent of your normal daily
caloriescause only temporary water weight weight
loss. But a number of studies are finding otherwise.
In a recent review, researchers found that intermittent
fasting (a set number of days each week) resulted in
sustained and continued weight loss similar to that of
participants who restricted their calories less, but daily.
(In other words, the way most of us diet.) Fewer study
participants dropped out from the intermittent-fasting
diet than from the more-traditional diet program. For
some, it may be easier to stick with barely eating for
a couple of days than the ongoing drudgery of daily
dieting. These were small studies, so the results are
far from conclusive, but they do show there may be
weight-loss value to intermittent fasting.
Fasting may work better for some people than others.
If you like consistency and do well on a steady regimen,
intermittent fasting may not be for you. But since my job
requires me to eat out a lot, I like the idea of fasting on
my non-event days and eating normally when I go out.
CLEANSING THE SPIRIT

Fasting plays an important role in most religions. Some
people feel fasting gives them clarity of thought, that
its spiritually cleansing and purifying. Jews fast to
atone, Buddhists to purify. Catholics do it to control
carnal desires and to do penance, Hindus to enhance
concentration, and Muslims to prove piety. There are
prep 5 min
ready 5 min
serves 1
| |
submitted by:
armagazine.com/cider-vinegar-tea
[From our kitchen: This tea, like the famous
Master Cleanse drink its modeled after, is
full of natural diuretics. We love it for its
cleansing propertiesbut also because it
is much more pleasant to drink than the
original version with cayenne pepper.]
PITZKELE
1
2
2
2
cups hot water

tablespoons lemon juice
tablespoons apple cider vinegar
tablespoons raw honey [From
our kitchen: Pitzkeles recipe
called for just 1 tablespoon, but
we doubled it to 2 tablepoons to
balance the tartness.]
1 teaspoon cinnamon
Stir together all ingredients in a large mug.

PER 1-CUP SERVING: 140 CAL; 0.1g FAT (0g SAT);
0.3g PRO; 39g CARB; 1.4g FIBER; 12.8mg SODIUM;
0mg CHOL
RAJAYNA
This is a
great drink for
detox, to help
a scratchy
throat, or to
jump-start
your day. Ill
be adding it to
my morning
routine, along
with my juicing
recipes.
PAULA
So many
healing
properties in
this recipes
ingredients.
Im making
this in the
summer but can
only imagine
how soothing
and comforting
it will be in the
wintertime.
70
jun/jul/aug 2016
For another great detox recipe, Marges

Bone Broth, blipp this page or go to
armagazine.com/marges-bone-broth. Youll
also find resources, websites, and books.
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SUGAR SNAP PEA

AND FENNEL SALAD
WITH SHREDDED
FOUR CHEESES
INGREDIENTS:
1 tablespoon apple cider vinegar
2 tablespoons extra virgin
olive oil or walnut oil
1 teaspoon Dijon mustard
2 teaspoons nely chopped shallots
1
/4 teaspoon ne sea salt
2 cups sugar snap peas, tough strings removed, cut into thin strips
1 cup frozen peas, thawed
1 small fennel bulb, trimmed and cut into thin strips
(reserve a few fronds for garnish)
freshly ground black pepper
1
/2 cup toasted walnuts
BelGioioso Four Cheeses Blend, shredded (desired amount)
INTRODUCING
THE NEW
See our top-rated product picks, browse products
and compare prices from your favorite retailers
and nd exactly what you need! Find appliances,
bakeware, cookware, knives, cookbooks, and more
at armagazine.com/shop
DIRECTIONS:
1. Whisk together the vinegar, oil, mustard, shallots and salt
in a large bowl.
2. Add the snap peas, peas, fennel, tarragon to bowl.
3. Toss to coat and season to taste with pepper.
4. Garnish with fennel fronds and top with toasted walnuts.
5. Season to taste with additional salt and pepper if necessary.
6. Top with BelGioioso Shredded Four Cheeses Blend.
BelGioioso.com/SaladSavvy
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good 4 you
Healthy Green Juice

55 REVIEWS
as many spiritual reasons to fast as there are religions.

The argument could be made that if fasting enhances
your spirituality, it may also contribute to your good
health. After all, there is ample evidence that faith can
help with good health. Perhaps the high so many
people say they get from fasting comes from that
awakened spirituality. Or maybe it is akin to a runners
highafter all, both running and fasting require your
mind and body to collaborate in a show of willpower.
And while were talking about willpower, some
advocates believe fasting strengthens it, as well as
discipline for other parts of their lives. In truth, many
fasting advocates are so devoted to their belief in its
benefits, they feel it can cure nearly anything.
Good science wont stand behind that, of course,
although there is some early evidence in animal
studies (enough to merit more research, anyway) that
intermittent fasting just may help with insulin resistance,
Alzheimers, heart disease, and longevity.
While it is much too early to make any of those claims,
the science is more promising that an every-other-day
fast really can help you lose weight and keep it off.
And, hey, if it gives me the flat belly, glowing skin, and
increased energy that proponents say it will, Im all for it.
prep 10 min
ready 10 min
serves 2
|
submitted by:
PAGELEENC
armagazine.com/healthy-green-juice
2 green apples, cored and quartered
4 stalks celery, halved crosswise
1 cucumber, halved and quartered
lengthwise
6 leaves kale, coarsely chopped
(about 6 cups)
lemon, peeled
1 (1-inch) piece fresh ginger
1 tablespoon honey (optional)
Blend all ingredients in a juicer or
blender until smooth. (If using a blender,
first coarsely chop apples, celery, and
cucumber.) Add water as needed for
desired consistency.
[From our kitchen: Leftovers keep 1 day,
covered and chilled. Shake before drinking.]
PER 1-CUP SERVING: 143 CAL; 1.1g FAT (0.2g SAT);
0mg CHOL
Diet Details
So what do these diets actually have you
doing? Here are details on some of the most
popular detox/diet approaches.
The Master Cleanse
For 10 days: First thing in the morning, drink
1 quart water with 2 teaspoons non-iodized
sea salt. In addition, mix and drink at least
six times per day: 10 ounces of water with
2 tablespoons lemon juice, 1 to 2 tablespoons
maple syrup, and a pinch of cayenne. Lastly,
drink a laxative herbal tea in the evening.
The 5:2 Diet
Eat normally for five days a week. The other
two days, restrict your intake to 25 percent
of your calorie needs, or about 500 calories.
The Every Other Day Diet is based on
solid, though relatively small, studies. You
consume 500 calories every other day,
and other days eat whatever you want.
According to author Krista Varadys research,
participants ate about 10 to 15 percent more
calories than usual on their non-fasting days,
which still left them well below their normal
weekly consumption. Dieters in her study
lost about 13 pounds in eight to 10 weeks.
Blipp to see this recipe in motion, or go to

armagazine.com/healthy-green-juice-video
72
jun/jul/aug 2016
LATINACOOK
This is one of
the most-used
green-juice
recipes out
there for a
good reason.
Its slightly
sweet (apples)
and a bit spicy
(ginger). Its
really easy to
digest and is
very filling.
DUSTIN FLORES
This is the
first juice recipe
I used after
watching that
documentary
Fat, Sick &
Nearly Dead.
The fact that
I went back for
a second glass
right away
was surprising
even to me.
ASPARAGUS
zoodled with
a vegetable peeler
WORK IN PROGRESS
If you havent taken the veggie-noodle trend for a spin yet,

its not too late! Well show you how to get the zoodle look
withand withoutspecial gear. And if youre already a zoodle pro,
weve got cool ideas for making and using noodles from
all types of produce, including and beyond good ol zucchini.
BY NICHOLIO | PHOTOS GREG SCHEIDEMANN | FOOD STYLING GREG LUNA | PROP STYLING SUE MITCHELL
CUCUMBER
spiralized
with wide blade
TURNIP
spiralized with
medium blade
RED ONION
zoodled with a knife

(thinly sliced and
separated into rings)
74
jun/jul/aug 2016
spiralized
with thin blade
WATERMELON RADISH
RED BEET
spiralized
with wide blade
spiralized
with thin blade
spiralized
with thin blade
zoodled with a
melon baller
ZUCCHINI
zoodled with
a mandoline
These terms arent yet in most dictionaries, but heres how we define them. Zoodles: noodle-like shapes cut from zucchini or other vegetables, often used
as a pasta alternative; prefaced with ingredient when its something other than zucchini (apple zoodles or beet zoodles). To zoodle: to cut something
into noodle-like shapes; or spiralize when a spiral cutter is used. Zoodler: a tool used to make zoodles; or spiralizer when the tool makes spiral cuts.
ZOODLE
LINGO
BUTTERNUT SQUASH
GOLDEN BEET
CARROT
SNIP THOSE SPIRALS
Unless youre hoping for a Lady and the

Tramp pasta moment, youll need to
cut long zoodles into more manageable
lengths. Use a knife or kitchen shears to
snip them every 6 to 12 inches or so. Or
if you want rings instead of ringlets, make
a long, lengthwise slit in the produce,
almost to the core, before you spiralize it.
Got a great zoodle cheat or spiralizer hack?

Share a short video of it on our Clever Cooks
page at armagazine.com/clever-cooks
76
jun/jul/aug 2016
SPIRALIZER TYPES
COUNTERTOP CRANKERS
Popular models like the

Paderno Spiralizer at left
attach by suction to the
counter, have a hand crank
you use to rotate the food
and press it against the
blade, and come with three
or four blades that create
noodles of different widths.
They can handle the big
stuff, including ginormous
beets and butternut squash
trunks. They leave you with
odd, thumbtack-shaped
scraps (a thick disc and
a thin shaft of the core of
whatever youve just
spiralized). But we have
uses for those (see Waste
Not! on the next page).
HANDHELD TWISTERS
PEELER
BOX GRATER
If you draw a
long side of the
ingredient, rather
than the ends,
over the large
holes of a grater,
you can get fairly
long, thin shreds.
This works well
with zucchini and
yellow squash.
These inexpensive pencil

sharpenertype spiralizers
work best on not-too-wide,
not-too-firm ingredients
such as cucumbers, long
radishes, small zucchini,
peeled broccoli stems, or
medium carrots. They tend
not to leave large (or any)
cores, but they do require
some muscle and torque to
twist each ingredient. It
can be a bit tricky to work
the last of an ingredient
through, and theyre only
as good as their blades.
MANDOLINE + KNIFE
For a big, firm item, like a

whole, peeled jicama, use
a mandoline to cut it into
slabs of the thickness you
want. Then stack those
slabs and slice them into
thin ribbons with a knife.
ELECTRIC OPTIONS
If you have carpal tunnel, or

if hand crankings just not
your thing, you might try
Hamilton Beachs new
handheld electric spiralizer.
Its about the size of an
immersion blender, and it
spins the produce for you as
you guide it through a tube
that holds the cutting blade
steady. Or, if you own a
KitchenAid stand mixer,
you might opt to add the
spiralizer attachment,
which lets the mixers motor
do the cranking for you.
NO SPIRALIZER?
NO PROBLEM!
You really can get zoodlelike results with tools you

already own. See what we
came up with (right) when
we raided the gadget
drawer? PS: If you have an
old-fashioned, crank-style
apple peeler-corer-slicer in
the cupboard somewhere,
dust it off now. Those work
pretty well as make-do
spiralizers, too.
Peel a carrot with

a vegetable peeler,
leaving the stem
attached as a handle,
and then keep on
peeling (with the same
peeler, or a julienne
peeler for thinner
zoodles), turning
the carrot as you go,
until you can peel no
more. This also works
on asparagus. Your
zoodles wont come
out curly, but if youre
cooking them anyway,
they can be twirled
after theyve cooked
and softened.
MELON BALLER
Press and twist it in

at varying depths
to make scoops of
zucchini or other
soft produce. These
come out looking like
large orecchiette,
shell pasta, or
petals. PS:
They hold
sauce
really
well.
KNIFE
Slice tubular, cylindrical, or naturally ringed

foods very thinly crosswise and then either
core each slice with a round cutter or separate
it into its natural rings. Good candidates:
small bell or chile peppers, delicata squashes,
pears, onions, leeks, or cabbages.
WASTE
NOT!
TO TWIST ON SKEWERS
Wrap a long, curly zoodle

around a skewer of your
choice, winding it around
and through the other food
and securing the ends on
the skewer, and then grill
it. Try zucchini with mini
mozzarella balls and cherry
tomatoes as we did here,
cucumber for spicy marinated
shrimp skewers, or beet for
yogurt-marinated lamb
kebabs. Youre welcome.
TO TIE UP FOOD BUNDLES
Use zoodles like string to

tie bundles of asparagus or
green beans, secure
prosciutto-wrapped pieces
of fruit, or hold the toppings
on open-faced sandwiches.
JUST FOR LAUGHS
Kids might not like to

eat veggies, but theyll like to
wear them: Try wavy bracelets,
loopy necklaces, and rings
made of spiralized cucumber.
78
jun/jul/aug 2016
See how we wrapped these

babies! Blipp this page with your
phone (page 4 shows how).
Dont toss the veggie scraps that didnt become zoodles. Chop coarsely and freeze in zip-top plastic bags, and use in soups, braises, or egg scrambles.
And those wacky cores left from crank spiralizers? Cut into -inch lengths, simmer in water until tender, drain, and saut with butter for faux gnocchi.
AS EDIBLE RIBBONS
INSTEAD OF OTHER CUTS OF VEG

IN RAW SALADS
Rethink slaw with cucumber and carrot

zoodles. Throw in some watermelon
radishes, chopped parsley, and your favorite
vinaigrette, as we did here, and youve got
a real stunner. Or try a mixture of English
cucumber and tart Granny Smith or Pink
Lady apple (leave the peels on for added
color and fiber) with rice vinegar, oil, sugar,
and salt to taste. Enjoy as a side dish or pile
on burgers, sandwiches, and tacos.
IN SAUTS AND STIR-FRIES
Substitute zoodles for diced, half-moon, or

matchstick veggies in your favorite skillet
and wok dishes.
IN QUICHES AND FRITTATAS
Snip thin zoodles into 3- to 4-inch lengths

and scatter across the quiche crust or
frittata pan before adding the egg mixture.
INSTEAD OF ORDINARY SPUDS
AS OVEN-ROASTED STRINGS
Toss starchy or rooty zoodles (we used

Yukon gold and purple potatoes and
butternut squash here) with oil
and season generously with your favorite
spices. Turkish or Moroccan blends, such
as ras el hanout, are nice, but even good
ol seasoned salt will do. Then roast in
a 450F oven, stirring occasionally, until
tender and lightly browned. If you like, stir
in some chopped kale or spinach near the
end of the roasting. Prepare to be amazed.
IN FOIL PACKETS ON THE GRILL
Same idea as for roasted, except you

put them in foil packets and grill, turning
occasionally, until tender and browned.
IN LATKES, HASHES, AND CASSEROLES
Try zoodles in place of grated potatoes.
INSTEAD OF PASTA
IN HOT PASTA DISHES
Skip the boiling; stir soft zoodles (such as

those made with zucchini or yellow squash)
right into hot pasta sauce and simmer until
softened and heated. You can also saut them
briefly with oil, season with salt, and sprinkle
with parmesan cheese, bacon crumbles,
and crushed red pepper, as we did here. In
lasagna, they work a lot like no-cook noodles.
But because they are wetter, salt and drain
them first and use a thicker-than-usual sauce.
IN COLD NOODLE BOWLS
Toss thin, crunchy, not-too-fibrous zoodles

(think jicama, daikon, cucumber, Asian pear,
or carrot) with salt in a colander and let stand
15 minutes to soften and drain. Then jazz
up with seasonings, dressings, or toppings.
Korean, Italian, Mexicanits your call.
IN HOT SOUPS
Add soft veggie zoodles to brothy soups

(chicken zoodle soup, anyone?), a few
minutes before the end of the cooking.
TRY THIS
Use lime
juice instead
of lemon,
or use
a mix
of citrus.
FONDA
RILARTIE
I wanted the
pie to be more
lemony, so
I added about
cup of lemon
Jell-O to the
mix. That did
the trick!
I didnt use
all the whipped
cream, just
enough for a
little volume.
I also added a
few drops of
yellow food
coloring to the
filling, and a
little lemon
zest on top.
The dog is panting, the kids are running through the sprinkler,
and youve just plopped an extra ice cube into your coffee.
You dont even want to think about your oven, much less turn
it onwhich is why its prime time for no-bake desserts.
These recipes require minimal effort and are far more forgiving
than traditional baking recipes, so you can keep your cool.
BY CUPCAKEPROJECT | PHOTOS KIM CORNELISON | FOOD STYLING CHARLIE WORTHINGTON | PROP STYLING SUE MITCHELL
Creamy Lemon Pie I

42 REVIEWS
prep 15 min
ready 2 hr, 15 min
(includes chilling)
serves 8
submitted by:
BECCA JONES
armagazine.com/creamy-lemon-pie
cup fresh lemon juice [From our

kitchen: We found this pie a little
sweet, so we increased the lemon
juice from the original cup.]
1 (14-ounce) can sweetened
condensed milk
1 (12-ounce) container frozen
whipped topping, thawed
1 (9-inch) prepared graham
cracker pie crust
Stir together lemon juice and

condensed milk in a bowl, then fold
in whipped topping until blended,
1 to 2 minutes. Mound filling into pie
crust. Chill, covered, until set, at least
2 hours and up to 1 day.
PER SERVING: 395 CAL; 17.1g FAT (11g SAT);
16.9mg CHOL
CHRISTINA
Its amazing
just chilled in
the fridge,
but its best
eaten frozen
straight from
the freezer.
jun/jul/aug 2016 81
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 15 min
ready 1 hr, 15 min
(includes chilling)
serves 8
submitted by:
RUTHE
Double Berry Custard Pie

armagazine.com/double-berrycustard-pie
1 (3.4-ounce) package instant
vanilla pudding mix
1 cups heavy cream
1 (9-inch) prepared graham
cracker pie crust
cup seedless raspberry jam
12 ounces mixed fresh blackberries
and raspberries [From our
kitchen: Any berry combo will
work. We also like blueberries
and halved strawberries!]
1. Whisk together pudding mix and
cream in a bowl until very thick, about
2 minutes. Spoon mixture evenly into
pie crust and smooth. Chill, covered,
about 30 minutes.
2. Heat jam in a small saucepan over
low heat, stirring occasionally, 2 to
3 minutes.
3. Mound berries over pudding mixture
and drizzle warm jam over top. Chill,
loosely covered, at least 30 minutes
and up to 1 day.
SODIUM; 42mg CHOL
82
jun/jul/aug 2016
WE ASKED OUR FACEBOOK FANS,

Whats your favorite summer
treat to beat the heat? The
most popular answer was fresh
watermelon, followed closely
by ice cream and iced tea.
TRY THIS
This recipe
calls for
strawberries,
but any
kind of
chopped
fruit would
work well.
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 55 min
ready 2 hr, 55 min
(includes chilling)
serves 6
submitted by:
RUTHE
Cheesecake in a Jar
armagazine.com/cheesecake-in-a-jar
6 pecan shortbread cookies
(such as Keebler Sandies),
finely crushed
2 tablespoons butter, melted
2 tablespoons plus cup sugar
6 (-pint) jars with lids
12 ounces fresh strawberries
1 (8-ounce) package cream
cheese, softened
cup heavy cream, whipped
1. Stir together cookie crumbs, butter,
and 2 tablespoons sugar in a bowl until
blended. Divide mixture evenly among
jars (about 3 tablespoons each) and
gently press (do not pack) into bottoms.
2. Halve 6 strawberries for garnish, and
set aside. Chop remaining strawberries.
3. Beat together cream cheese, lemon
juice, and remaining cup sugar in
bowl with an electric mixer at medium
speed until smooth. Fold in cream and
chopped berries, and divide evenly
among jars (about cup each). Top
each with a 2 berry halves and cover
with lids. Chill at least 2 hours and up
to 3 days.
PER 1-JAR SERVING: 410 CAL; 28.8g FAT
(15.8g SAT); 4g PRO; 36g CARB; 1.3g FIBER;
67 REVIEWS
prep 45 min
ready 2 hr, 45 min
Georgia Peach
Homemade Ice Cream
armagazine.com/georgia-peachhomemade-ice-cream
(includes freezing)
makes 2 quarts
submitted by:
NANCY DRUMMOND
RANSOM
CARRIE GNAUCK
If you like
little peach
chunks in
your ice cream,
pure about
three-fourths
of the
peaches and
chop the rest.
1 pounds fresh ripe peaches

(3 to 4 peaches), peeled,
pitted, and sliced [From our
kitchen: Add an extra peach
if you'd like to use some of
the slices for garnish.]
cup sugar
1 cups half-and-half
7 ounces sweetened condensed milk
1 (5-ounce) can evaporated milk
1 teaspoon fresh lemon juice
[From our kitchen: We added
lemon to bring out the
peachiness of the fruit.]
teaspoon vanilla extract
VHADDAD
I had two ripe

mangoes, so
I replaced half
of the peaches
with those. It
was to die for!
1. Toss together peaches and sugar in

a large bowl and let stand until juicy,
about 30 minutes.
2. Pure peach mixture in a blender or
food processor until very smooth. Stir
together peach pure and remaining
ingredients in a bowl. Pour mixture
into canister of an ice cream maker and
freeze according to manufacturers
directions. [From our kitchen: Ours
came out of the ice cream maker a little
soft, so we recommend packing the
frozen ice cream into a 2-quart airtight
container and freezing it an extra
2 hours, or until firm enough to scoop.
We thought the flavor improved after
1 day in the freezer. Ice cream will keep
up to 5 days.]
PER -CUP SERVING: 105 CAL;
4.2g FAT (2.7g SAT); 2.6g PRO;
15.1g CARB; 0.5g FIBER;
39mg SODIUM;
14.7mg CHOL
TRY THIS
We like this
ice cream
paired
with fresh
raspberry
sauce.
84
jun/jul/aug 2016
Nanaimo Bars I
64 REVIEWS
prep 45 min
ready 2 hr, 45 min
(includes chilling)
serves 24
submitted by:
SHEALEEN
armagazine.com/nanaimo-bars
For Crust
1 stick butter
cup white sugar
5 tablespoons unsweetened cocoa
powder
1 egg [From our kitchen: The egg
will not be fully cooked so that it
wont curdle. If you have foodsafety concerns, you can substitute
2 tablespoons pasteurized eggs.]
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup sweetened shredded coconut
cup chopped walnuts
For Filling
stick butter, softened
2 cups powdered sugar
2 tablespoons vanilla custard
powder [From our kitchen: If you
cant find custard powder, you can
use instant vanilla pudding mix.]
3 tablespoons milk
For Topping
4 ounces semisweet or
bittersweet chocolate, chopped
(about cup chocolate chips)
1 tablespoon butter
TRY THIS
Heat your knife by running it
under hot water to make it easier
to cut the chilled bars.
WENDY
MARTIN TURLEY
Once the
topping is
hardened, take
the bars out of
the fridge for
3O to 6O minutes
to soften the
chocolate, so it
doesnt crack
when you cut it.
Then put the
bars back in the
fridge to firm
up again.
Make Crust:
1. Grease a 9-inch square baking pan.
2. Melt butter in a heavy saucepan
or double boiler over low heat. Add
sugar, cocoa, egg, and vanilla and stir
until sugar is dissolved, 2 to 3 minutes.
Transfer mixture to a bowl.
3. Stir together graham cracker crumbs,
coconut, and walnuts in a separate
bowl, then add to cocoa mixture,
stirring to combine. Press into bottom
of prepared pan.
Make Filling:
4. Beat together butter, powdered
sugar, custard powder, and milk in a
bowl with an electric mixer at medium
speed until creamy, about 2 minutes.
Spread filling evenly over crust. Chill,
covered, until hardened, about 1 hour.
Make Topping:
5. Melt chocolate and butter over low
heat and spread evenly over filling.
Chill, covered, until topping is firm,
about 1 hour. Cut into 1- by 2-inch bars.
[From our kitchen: Bars can be
prepared up to 1 week ahead and
chilled in an airtight container.]
PER 1-BAR SERVING: 195 CAL; 11.3g FAT
100mg SODIUM; 24.5mg CHOL
Blipp to see a collection of our

favorite summer recipes (blipp
details on page 4), or go to
armagazine.com/summer-desserts
SAMEKS
I doubled
the filling to
make a nice
thick layer
that matches
the crust.
Delicious!
WHEN TO SPLIT
Tequila-Lime Shrimp
47 REVIEWS
prep 20 min
cook 5 min
ready 1 hr, 25 min
(inludes marinating)
serves 4
| |
submitted by:
KELLEN.F
SOUP LOVING
NICOLE
I used fresh
garlic instead
of the salt
and sprinkled
paprika over
them once they
were done.
I will make
these again.
armagazine.com/tequila-lime-shrimp
2 limes (1 for juicing, 1 for garnish)
2 tablespoons tequila, or more
to taste
cup olive oil
teaspoon garlic salt
teaspoon cumin
1 pound jumbo (21-25 per pound)
shrimp, peeled and deveined
4 (12-inch) wooden skewers,
soaked in water 30 minutes
1. Whisk together 2 tablespoons lime
juice, tequila, oil, garlic salt, cumin, and
pepper in a bowl. Pour into a large ziptop plastic bag, add shrimp, and turn to
coat. Seal bag, squeezing out excess air,
and chill at least 1 hour and up to 4 hours.
2. Preheat an outdoor grill to mediumhigh heat (375F to 450F).
3. Thread shrimp onto skewers, piercing
each once near tail and once near head.
Discard marinade.
4. Lightly oil grate and grill shrimp,
covered with lid, turning once, until pink
and just cooked through, 5 to 6 minutes.
Cut remaining lime into wedges and
serve with shrimp.
PER 1-SKEWER SERVING: 98 CAL; 1.9g FAT
(0.3g SAT); 19.8g PRO; 0.1g CARB; 0g FIBER;
123mg SODIUM; 159g CHOL
BRAND NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 25 min
cook 10 min
ready 35 min
serves 4
| |
submitted by:
KEMPM
88
Cuban Beef and Zucchini

Kebabs with Mojo Sauce
armagazine.com/cuban-beef-andzucchini-kebabs
For Sauce
4 cloves garlic, coarsely chopped
teaspoon salt
cup fresh orange juice (1 orange)
3 tablespoons fresh lime juice
teaspoon cumin
teaspoon dried oregano
jun/jul/aug 2016
For Skewers
1 pound (1-inch-thick) sirloin
steak, cut into 1-inch pieces
teaspoon salt
2 zucchini (1 pounds total),
cut on a long diagonal into
-inch-thick slices
Make Sauce:
1. Mash garlic to a paste with salt using
a mortar and pestle or flat side of a large
knife, then whisk together with remaining
sauce ingredients in a bowl.
Prepare Skewers:
3. Thread beef on 4 skewers, leaving
a little space between each piece.
Put skewers on a baking sheet and
sprinkle all over with salt and pepper.
Thread zucchini onto 4 skewers so slices
can grill cut sides down, then transfer
to baking sheet. Lightly brush beef and
zucchini all over with oil.
4. Lightly oil grate and grill beef,
covered with lid, turning once, about
4 minutes total for medium rare.
Transfer to a serving platter and cover
with foil to keep warm.
5. Lightly oil grate again and grill
zucchini, covered with lid, turning once,
until grill marks appear and zucchini is
just tender, 4 to 5 minutes total. Transfer
skewers to a serving platter. Drizzle beef
and zucchini with about half of sauce,
and serve remaining sauce on the side.
PER SERVING (1 BEEF SKEWER, 1 ZUCCHINI
SKEWER, AND CUP SAUCE): 312 CAL;
19.4g FAT (3.8g SAT); 26.6g PRO; 10g CARB;
1.7g FIBER; 654mg SODIUM; 76mg CHOL
Add these ingredients to your

shopping list all at once. Page
4 shows how.
We love the all-in-one-ness of

kebabsmany ingredients,
living happily side by side. But
sometimes they need separate
vacations. In the time it takes
to fully cook pork, for instance,
pineapple and tomatoes will
disintegrate. In those cases (as
with BBQ Teriyaki Pork Kebabs, at
right), its best to put ingredients
on their own skewers.
WOOD OR METAL
Wooden skewersoften made

of bambooare cheap and
plentiful, but they burn easily,
even with soaking (see below).
Metal skewers are sturdier and
wont burn, but youll need mitts
to handle them both on and off
the grill. They cost more, too.
HOW LONG TO SOAK
We recommend soaking wooden

skewers 30 minutes, although
some recipes may call for an hour
or more. Either way, soaking wont
stop the wood from burningit just
delays it a bit. If scorched skewers
bother you, wrap the exposed
ends with foil before grilling.
SPACED OUT
Leave a little room between

ingredients so the heat can
do its job. Cramming on too much
interferes with even cooking.
HOW TO LIE
It doesnt matter if skewers are

laid diagonally or crosswise. Even
cooking is the goal, so its more
important to give equal access to
the heat. Just dont put skewers
parallel to the grate, or things will
fall through the cracks.
SPIN DOCTOR
Frustrated when food spins like

a slot machine when you turn it
over? Double up so the food
is secured by two parallel skewers,
not just one. The wider the
space between the skewers, the
more stable the kebabs.
BBQ Teriyaki Pork Kebabs

51 REVIEWS
prep 30 min
cook 10 min
ready 3 hr, 40 min
(includes marinating)
serves 4
| |
submitted by:
FCH
SCOOTER
I was a
little worried
about so much
crushed red
pepper, but it
was perfect.
ANITA WELLS
SMITH
Make sure
you add a
little sesame
oil for an
added boost
in taste.
RAQUEL
TEIXEIRA
I used pork
tenderloin,
and it was
the best pork
Ive ever had.
Sooo tender
and moist.
armagazine.com/bbq-teriyaki-pork-kebabs
For Marinade
3 tablespoons low-sodium soy sauce
2 teaspoons minced fresh garlic
teaspoon salt
1 pound boneless pork loin,
cut into 1-inch pieces
For Sauce and Skewers
1 cup low-sodium chicken broth
2 tablespoons packed brown sugar
1 tablespoon plus 1 teaspoon
cornstarch
2 tablespoons low-sodium soy sauce
1 tablespoon rice vinegar
2 teaspoons minced fresh garlic
teaspoon ground ginger (or
2 teaspoons grated fresh ginger)
teaspoon salt
3 portobello mushrooms, stems
discarded and caps cut into
quarters [From our kitchen:
We used 12 button mushrooms
(about 6 ounces).]
1 large red onion, cut into 12 wedges
12 cherry tomatoes (about 2 ounces)
12 (1- to 1-inch) chunks fresh
pineapple (about 4 ounces)
Make Marinade:
1. Whisk together soy sauce, oil, garlic,
red pepper, salt, and black pepper in
a bowl. Pour into a large zip-top plastic
bag, add pork, and turn to coat. Seal
bag, squeezing out excess air, and chill
at least 3 hours and up to 1 day.
Prepare Sauce and Skewers:
2. Whisk together broth, brown sugar,
cornstarch, soy sauce, vinegar, garlic,
ginger, and salt in a saucepan. Bring
to a boil over medium heat, stirring
constantly, and cook, stirring, 1 minute.
Remove from heat.
4. Thread pork onto 4 skewers, leaving
a little space between each piece.
Thread mushrooms and onion onto
4 other skewers. Thread tomatoes and
pineapple on remaining 4 skewers.
Discard marinade.
5. Lightly oil grate and, working in
batches if necessary, grill skewers,
covered with lid, turning and brushing
frequently with sauce. Grill tomatopineapple skewers about 4 minutes
total, onion-mushroom skewers about
8 minutes total, and pork skewers until
cooked through, 8 to 10 minutes total.
PER SERVING (1 PORK AND 2 VEGETABLE
SKEWERS): 253 CAL; 8.8g FAT (3.3g SAT);
25.1g PRO; 19.6g CARB; 2.2g FIBER; 844mg
SODIUM; 56mg CHOL
jun/jul/aug 2016 89
181 REVIEWS
prep 30 min
cook 10 min
ready 1 hr, 10 min
(includes chilling)
serves 4
| |
submitted by:
Kofta Kebabs
(Lamb Meatballs)
armagazine.com/kofta-kebabs
4
1
1
3
3
SRKELZ
CHUCK
WESSERLING
FLUTEANGEL
I serve
these with the
traditional
garlic sauce:
4 cloves
garlic, peeled
and crushed;
cup olive oil;
juice of
1 lemon; and
teaspoon
saltall
processed in a
blender or food
processor.
Amazing
recipe! This
tastes like a
$2O plate at
a good Middle
Eastern
restaurant,
and is sooo
much easier
and cheaper to
make at home.
ROSHANTHI
These are
a huge hit at
parties. My
friend says
they taste like
the kofta sold
on the streets
of Mumbai.
1
1
1
cloves garlic, minced

teaspoon kosher salt
pound ground lamb
tablespoons grated onion
tablespoons chopped fresh
parsley, plus additional
for garnish
tablespoon ground coriander
teaspoons cinnamon
teaspoon cumin
teaspoon ground allspice
teaspoon cayenne pepper
teaspoon ground ginger
(12-inch) wooden skewers,
soaked in water for 30 minutes
1. Mash garlic to a paste with salt using

a mortar and pestle or flat side of a large
knife. Mix together garlic paste, lamb, and
remaining ingredients (except skewers)
in a bowl with your hands until well
blended. Form mixture into 16 balls, then
thread 4 onto each skewer. Flatten balls
slightly on 2 sides to form 1-inch-thick
ovals. Transfer skewers to a baking sheet
and chill, covered, at least 30 minutes
and up to 12 hours.
2. Preheat an outdoor grill to medium heat
(325F to 375F) and lightly oil grate.
3. Grill skewers, covered with lid,
turning once or twice, until lamb is
cooked through and an instant-read
thermometer inserted into thickest parts
registers 160F, 7 to 8 minutes.
Note from Srkelz: Serve with yogurt,
flatbread, lettuce, tomato, and cucumber.
As a side dish, try orzo with cucumber,
red onion, parsley, and your favorite
vinaigrette.
PER 4-MEATBALL SERVING: 287 CAL; 21.5g FAT
(9.1g SAT); 19.4g PRO; 3.4g CARB; 1g FIBER;
90
jun/jul/aug 2016
177 REVIEWS
prep 30 min
cook 10 min
ready 3 hr, 40 min
(includes marinating)
serves 4
| |
Marinated Greek
Chicken Kebabs
armagazine.com/greek-chicken-kebabs
[From our kitchen: Its OK to cook this
chicken on the same skewers with
veggies. The pieces are small enough
that the cook times are the same.]
submitted by:
KATPLUSGOLL
MELODEEV
Try this
with chicken
thighs instead
of breasts.
Just grill
them without
skewering. You
can roast the
peppers and
onion on the
grill as well.
1 (6-ounce) container fat-free

plain yogurt (about cup)
cup crumbled feta cheese with
basil and sun-dried tomatoes
[From our kitchen: Plain feta
works well, too.]
teaspoon finely grated lemon zest
2 teaspoons dried oregano
BARICAT
K-DUB
I added
garlic to
the marinade
and used plain
Greek yogurt
instead of
fat-free.
The chicken
was so moist
and flavorful.
I would have
never thought
in a gazillion
years of using
yogurt as
a marinade
vehicle, but
its nothing
short of
genius. I only
had plain feta,
so I laced it
liberally with
fresh minced
basil and
a spoonful of
tomato paste.
teaspoon salt
teaspoon crushed dried rosemary
pound skinless, boneless
chicken breast halves, cut
into 1-inch pieces
1 large red onion, cut into 12 wedges
1 large green bell pepper, cut into
1-inch pieces
1. Stir together yogurt, feta, zest, juice,

oregano, salt, pepper, and rosemary
in a bowl until well blended. Transfer
to a large zip-top plastic bag and add
chicken, turning to coat. Press out
excess air, seal, and chill at least 3 hours

and up to 8 hours (overnight).
3. Thread chicken, onion, and bell pepper
alternately onto skewers, allowing a little
space around chicken. Discard marinade.
4. Lightly oil grate and grill skewers,
covered with lid, turning once, until chicken
is cooked through, 10 to 15 minutes.
PER 2-SKEWER SERVING: 243 CAL; 7.5g FAT
(4g SAT); 31g PRO; 12.3g CARB; 1.8g FIBER;
Save this recipe in your online

Favorites collection with just
a few taps on your phone.
Page 4 shows how easy it is.
get-togethers:
You dont need

a beach, sand,
seaweed, or surf to
pull off this casual
clambakejust a
salad bowl, a lobster
pot, and a few
baking supplies.
With three easy
recipes, drink
suggestions, simple
tabletop ideas, and
a playlist, its a party
in one tidy package.
PHOTOS KIM CORNELISON
FOOD STYLING GREG LUNA
PROP STYLING SUE MITCHELL
92
jun/jul/aug 2016
inspired by these allrecipes allstars

CATHY CHACE
LINDA CRUMBAUGH
MICHELE MCCORMICK
STACI MADDOX
CYNTHIA ROSS
PAULA ROTEN
The Allrecipes
Allstars are
a group of our
most active
and engaged
community
members.
HERES EVERYTHING YOU NEED

TO MAKE THIS DINNER PARTY
HAPPEN. JUST PICK AND
CHOOSE THE PARTS THAT
WORK FOR YOU.
THE MENU
Easy Spinach and
Red Pepper Salad
1
One-Pot
Clambake
Buttermilk Berry
Shortcake
for the
table
1. good wrinkles
Linen napkins are
a laid-back luxury.
(Well-Wrinkled
Napkins in soft
aqua, $12 each at
select Terrain stores;
shopterrain.com)
2. plastic fantastic
Unbreakable
style is the key
to these plastic
glasses. (17-ounce
Vaken glasses,
$5 for 4; ikea.com)
3. faux ceramics
Melamine plates
are sea-glass
bright. (Swirl
plates in turquoise,
set of 4, $42;
potterybarn.com)
4. nautical nod
French stainlesssteel sports sailor
stripes. (Le Brun
Attole cutlery,
16-piece set,
$50; amazon.com)
5. painterly shells
An organic cotton
canvas tea towel
considers the
oyster. (Oyster
Tea Towel, $19;
shopredsail.com)
6. go fish
Glazed ceramic
platters come in
small and large
sizes. (Blue Fish
platters, from $36;
jaysonhome.com)
94
jun/jul/aug 2016
the drink
An Arnold Palmer
Part iced tea, part lemonade, a little ice, a little
stirringthe Arnold Palmer is a summertime
classic. But, as Allrecipeeps know, theres always
a way to riff on a basic recipe: Here you could try
a flavored tea (think peach, hibiscus, chai, or Earl
Grey) or serve up a Pink Palmer, made with pink
lemonade and red iced tea. On the boozy side,
add vodka for a Tom Arnold; vodka and a splash of
soda water for a Harry Palmer; tequila to make it a
Sweaty Palmer; or bourbon for a Tipsy Palmer
(we dont come up with these names, seriously).
the playlist
PLAYING GREAT TUNES PUTS EVERYBODY
IN A GREAT MOOD FOR A SUMMER
BASH. MATT AND KASEY HICKEY, FROM
TURNTABLEKITCHEN.COM, PUT TOGETHER
A MIX THAT GETS THIS PARTY STARTED.
CREATE A SEASCAPE
Beach grasses make a naturally beautiful, textured centerpiece, arranged in a simple vase
or jug. Use seashells to hold coarse salt and freshly ground pepper.
beer & wine

Beer: Almost any beer tastes great
with this menu, but try a wheat
ale such as Bells Oberon (from
Michigan) or Magic Hat Circus Boy
(made in Vermont).
Wine: A light, low-alcohol, dry ros
(preferably those from Provence,
which are lighter) or white wine
such as Muscadet (especially from
Jo Landron or Domaine de la
Fruitire), or the minerally Portuguese
Vinho Verde (try Quinta de Soalheiro
or Anselmo Mendes).
TIE ONE ON
Forget the fancy rings. Give napkins
a nautical spin by wrapping them with
twine and finishing with a knot.
Girl Beck
The Wire HAIM
Breakdown Tom Petty & The Heartbreakers
Hi-Five Angel Olsen
Do You Spoon
Dead Love (So Still) Widowspeak
Moving to the Left Woods
I Want to Hold Your Hand (The Beatles cover) Al Green
The Way Youd Love Her Mac DeMarco
Change of Heart TOPS
Catastrophe Yumi Zouma
Coffee Sylvan Esso
Indecision Shura
Say Say Say (2015 remix) Michael Jackson & Paul McCartney
Our Love Sharon Van Etten
Young Adult Friction The Pains of Being Pure at Heart
Figaro Madvillain
The Heat Jungle
What Kind of Man (Nicolas Jaar remix) Florence + the Machine
Life in a Glass House Radiohead
Learn to Fly (Foo Fighters cover) Gallant
To listen, go to turntablekitchen.com/2016/05/
allrecipes-clambake-playlist
BRAND-NEW
RECIPE. GO
ONLINE TO RATE
AND REVIEW!
prep 20 min
cook 25 min
ready 55 min
serves 8
| |
submitted by:
SANDYG
One-Pot Clambake
armagazine.com/one-pot-clambake
2 pounds small (about 2-inch
diameter) Red Bliss potatoes
2 teaspoons salt
1 tablespoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon dried thyme
teaspoon black peppercorns
1 bottle dry white wine, such as
Sauvignon Blanc
1 pound cooked chorizo
(preferably Spanish, about
4 links), cut into 8 pieces
4 (1-pound) lobsters
48 littleneck clams, well scrubbed
4 ears fresh corn, husked and
halved crosswise
1. Pour 1 gallon of water into a lobster
pot or stockpot large enough to hold
all ingredients. Add potatoes and salt
and bring to a boil. Cook, covered,
10 minutes (potatoes will be slightly

softened but not cooked through).
2. Put coriander, fennel, thyme, and
peppercorns in a large piece of
cheesecloth. Gather edges together and
tie with kitchen string to make a pouch.
3. Add spice pouch, wine, chorizo, and
lobsters to pot with potatoes. Boil,
covered, 5 minutes. Add clams and corn
and cook, covered, until lobsters are
cooked and clams have opened, about
5 minutes (discard any unopened clams).
4. Cut each lobster in half using a
heavy knife and kitchen shears. Serve
each person half a lobster, 6 clams,
half an ear of corn, 2 potatoes, and a
piece of chorizo.
38g PRO; 36g CARB; 4g FIBER; 853mg SODIUM;
132mg CHOL
61 REVIEWS
prep 10 min
ready in 10 min
serves 8
|
submitted by:
CANDUS_P
Easy Spinach and Red

Pepper Salad
armagazine.com/easy-spinach-andred-pepper-salad
PENNY TYSON
RICE
This title is
correctits
easy! I added
shallots and
a clove of
garlic to the
salad, and a
drop of Dijon
mustard and
honey to the
dressing. My
family really
loved it.
[From our kitchen: To keep salad from

wilting during the party, serve the
dressing on the side and let guests
dress their own salad.]
1 (5-ounce) package baby spinach
1 (8-ounce) red, orange, or
yellow bell pepper, cut into
-inch pieces
cup grated parmesan cheese
cup olive oil
cup unseasoned rice vinegar
teaspoon salt
Toss together spinach, bell pepper, and
parmesan in a large bowl. Stir together
oil, vinegar, and salt in a small bowl or
jar. Serve dressing on the side. [From
our kitchen: We doubled the amount of
dressing from the original recipe, since
its served on the side. You can save any
leftovers for another use.]
PER SERVING (1 CUP SALAD AND 2 TABLESPOONS
DRESSING): 153 CAL; 15g FAT (2.6g SAT);
2.1g PRO; 3g CARB; 1g FIBER; 250mg SODIUM;
4.3mg CHOL
Do you love themed parties as much as we do? Were looking

for inspiration! Post a photo of your bash on Instagram tagged
#MyAllrecipesMag #PartyLikeAnAllstar for a chance to be featured
in the magazine. Questions? Email us at feedback@armagazine.com
Buttermilk Berry Shortcake

armagazine.com/buttermilk-berryshortcake
8 cups assorted berries, such
as strawberries, raspberries,
blackberries, and blueberries
(2 quarts)
cup plus cup white sugar
1 tablespoon lemon juice
3 cups flour
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoons salt
1 sticks chilled unsalted butter,
cut into small pieces
1 cup buttermilk [From our
kitchen: If you dont have
buttermilk on hand, make your
own with 1 cup milk mixed with
1 tablespoon white vinegar or
2 tablespoons lemon juice.]
2 tablespoons heavy cream
cup turbinado sugar (such as
Sugar in the Raw)
cup whipped cream (optional)
1. Toss together berries, cup white
sugar, and lemon juice in a bowl. Let stand
until mixture is juicy, about 30 minutes.
2. Meanwhile, preheat oven to 425F. Line
a baking sheet with parchment paper.
3. Whisk together flour, baking powder,
baking soda, salt, and remaining cup
white sugar in a large bowl.
4. Cut in butter with a knife or pastry
blender until mixture resembles coarse
crumbs. (You can also use a food
processor; pulse several times to cut butter
into flour mixture. Transfer mixture to a
large bowl, then proceed.) Stir in buttermilk
just until flour mixture is moistened.
5. Drop -cup scoops of dough about
2 inches apart onto prepared baking
sheet. Brush biscuits with heavy cream
and sprinkle with turbinado sugar. Bake
until golden brown, 15 to 20 minutes.
6. For each serving, spoon cup berries
with juice over a biscuit. Top with
whipped cream (if using).
PER SERVING (1 BISCUIT, CUP BERRIES, AND
1 TABLESPOON WHIPPED CREAM): 384 CAL;
19g FAT (11.5g SAT); 5.6g PRO; 50g CARB;
4.5g FIBER; 588mg SODIUM; 52mg CHOL
86 REVIEWS
prep 20 min
cook 15 min
ready 1 hr, 5 min
serves 12
submitted by:
EMMIE4LIFE
EAT2LIVE
Really great
recipe! I made
some healthconscious
substitutions,
such as
substituting
whole-wheat
pastry flour
for white flour,
and evaporated
cane juice for
white sugar.
Blipp to watch
how berry easy
it is to make this
shortcake, or go to
armagazine.com/
buttermilk-berryshortcake-video
jun/jul/aug 2016 97
Smoking food might seem like a time suck, but its really a lot like using
your slow cooker: mostly hands-off. And the resultsamazing pulled pork,
flavorful salmon, and even out-of-this-world vegetablesare totally worth it.
BY ONESMARTCOOKIE | PHOTOS KIM CORNELISON | SMOKE PHOTO KEVIN WHITE | FOOD STYLING GREG LUNA | PROP STYLING SUE MITCHELL
BASIC
SMOKIN
GEAR
2
(PS: YOU MIGHT ALREADY

HAVE MOST OF THIS STUFF!)
1 GRILL THERMOMETER
If your grill doesnt have a reliable
built-in one, for about $10 you can
buy a basic version that mounts
on the grills exterior. An oven
thermometer set inside the grill also
works, though opening the lid to
check it will let out heat.
2 FOIL & WOOD CHIPS

You can find hickory, apple, and
other wood chips for grilling at
grocery stores, specialty shops,
and stores that sell grills.
3 MEAT THERMOMETER
Those with remote readouts are
pretty sweet, but your standard
probe thermometer will work, too.
4 TONGS
5 OVEN MITTS
Silicone ones are a good choice
because they wipe clean.
6 GRILL & FUEL FOR IT
Gas or charcoalyou pick.
7 SHALLOW WATER PAN
A disposable foil pan
or pie plate will do the trick.
100
jun/jul/aug 2016
HOW TO SMOKE FOOD

USING YOUR GRILL
DAYS BEFORE
Review recipes for any advance steps.
Smoked foods may require a rub or brine
well ahead of time. You also may need to
thaw large cuts of frozen meat. Nows a
good time to check your fuel supply, too.
You may need a backup tank of propane
or an extra bag of charcoal to avoid
running out.
HOURS TO DAYS BEFORE
Brine or rub according to your recipe.
Always refrigerate meat during this
period. After brining, pat meat dry. If
time allows, let it air-dry, uncovered, in
the fridge another 6 to 24 hours. This
creates a tackier surface that attracts
smoke and makes poultry skin crispier.
ONE HOUR BEFORE
Put a generous handful (1 cup) of wood
chips in water to soak. Adjust grill
grate heights to fit large meat cuts if
necessary. Youll be using indirect heat
here, so start only one burner or bank
charcoal off to the sides. Set a heatproof
pan of hot water either directly over the
heat source or nestled next to the coals.
(The pan helps prevent flare-ups. The hot
water holds and radiates heat, keeping
your grill temp more consistent. And the
steam created inhibits bacterial growth
during low-and-slow cooking.) Heat grill
to a consistent 225F to 300F. Note:
Wind and cold weather can put a dent in
your temps.
ILLUSTRATION: MICHAEL TABIE
GO TIME!
Drain wood chips and place them on
an 18-inch length of foil, folding it over
and crimping edges to make a sealed
packet. Poke several small holes in the
METHODS &
CUTS TO TRY
top of the packet. Put on your oven

mitts and place packet directly on lit
burner or heat deflector (or directly
on coals if using charcoal), under
the cooking grate. Make additional
packets if youre smoking for a long
time. Youll want to replace the
packet about every 3 hours. Lightly
oil grate and place food on grate on
the unlit side of the grill. Cover and
cook, maintaining heat, replenishing
charcoal and refilling the water pan
as needed, until food reaches the
desired degree of doneness. If youre
using charcoal and need to increase
the temperature, adjust the vents
(oxygen helps fan flames), preheat
additional charcoal in a charcoal
chimney, and use tongs to add coals.
NO PEEKING!
Opening the grill releases heat,
so keep the lid closed as much as
possible, and use a thermometer.
Smoking can give meat a pink
tint beneath the surface (called a
smoke ring) or even all the way
through smaller cuts, so rely on a
thermometer rather than your eye
to know when food is cooked. Bear
in mind, meat should rest before
slicing, and temps will rise another
5 to 10 degrees during resting.
Heres what youre aiming for:
Cut of
Meat
Beef and pork steaks,
chops, and roasts; fish
Poultry
Brisket and ribs
Minimum
Internal Temperature
145F
165F
180F to 200F
RUBS: mixtures of spices, dried herbs,

salt, and/or sugar rubbed onto the
foods surface to add flavor. Cover meat
evenly with rub, and then refrigerate
for as little as 30 minutes or as long
as 2 days to let flavors penetrate.
BRINES: salty liquids that keep meat
moist and are particularly good for
poultry and leaner cuts. Find a container
big enough to keep meat completely
submerged in brine, weigh meat
down with a plate or large canned
good (or just put it in a large zip-top
plastic freezer bag and press out all
the air), and keep the whole thing in
the fridge. How long depends on the
size and type of meat. Fish can be
brined as little as 30 minutes, while a
whole turkey takes a full day.
HOT SMOKING: grilling food slowly
over moderate heat (225F to 300F)
with moistened wood chips to add
smoky flavor, as described at left.
THESE CUTS: pork shoulder (also
known as Boston butt), chicken thighs,
and brined poultry or fish, which are
easier to keep moist as you find your
smoking stride.
FEELING MORE ADVANCED?

MOVE ON TO:
CURES: mixtures typically made of salt,
sugar, and sodium nitrite that are used
on all meat that will be cold-smoked,
such as bacon or ham. Sodium nitrite,
also called pink salt or curing salt, kills
potentially deadly bacteria and adds
color and flavor. Curing is necessary
if you want to smoke safely at lower
temperatures.
COLD-SMOKING: exposing cured foods
to smoke at very low temperatures
(typically between 80F and 100F).
This doesnt cook so much as dry the
food and add smoky flavor.
Serious about
smoke?
Blipp this page
with your phone
for more info
on charcoal and
wood choices,
smoker types,
and advanced
smoking gear.
WATER PAN
NEW TO SMOKING?
START WITH:
WOOD CHIPS IN FOIL
THESE CUTS: whole fillets of salmon,

pork belly, sausage, ham, and even
cheese. Cured smoked salmon is
basically cooked by the curing process,
much like lime juice cooks shrimp in a
ceviche, and can be eaten immediately
after cold-smoking. Bacon, which is
pork belly that has been cured and
cold-smoked, needs another round of
cooking at higher temps.
Brined Smoked Salmon

42 REVIEWS
prep 30 min
cook 1 hr, 5 min
ready 13 hr, 35 min
(includes brining fish
and soaking chips)
serves 8
| |
submitted by:
MIKE O.
armagazine.com/brined-smokedsalmon
[From our kitchen: We halved Mike O.s
original recipe, so you wont need a
bucket for the brine, and we filled in a
few more details about how to smoke
the salmon. If you have leftovers, try
them with pasta and a creamy Alfredo
sauce. Mmm!]
For Brine
8 cups water
cup (4.5 ounces) kosher salt
cup white sugar
cup packed brown sugar
6 tablespoons dry crab and
shrimp seasoning mix (such
as Zatarains)
1 teaspoon lemon pepper
2 cloves garlic, crushed
1 dash hot sauce [From our kitchen:
We used Tabasco.]
large yellow onion, sliced ( cup)
2 lemons, cut into wedges
1 orange, cut into wedges
lime, cut into wedges
For Salmon
1 (2-pound) salmon fillet with skin
(or two 1-pound salmon pieces)
1 cup pecan or alder wood chips,
Make Brine:
1. Stir water, salt, white sugar, brown
sugar, seasoning mix, lemon pepper,
black pepper, garlic, and hot sauce
in a large bowl until salt and sugar
dissolve. Pour into a 2-gallon zip-top
plastic bag set inside a large bowl.
Add onion and fruit, squeezing citrus
wedges as you add them to bag.
Prepare Salmon:
2. Rinse salmon with cold water and pat
dry. Add salmon to bag, press out air,
and seal bag tightly. Transfer bag to
a roasting pan, laying flat to submerge
salmon completely. Chill at least
12 hours and up to 24 hours.
3. Remove salmon from brine, and pat
dry. Return to fridge, uncovered, and
let sit 4 hours to dry, if desired. [From
our kitchen: We tried it with and without
the air-drying. Ours was a teeny bit
smokier with the air-drying, but pretty
darn good either way.]
Smoke Salmon:
4. Prepare a gas or charcoal grill for
indirect cooking (leaving one burner
unlit or banking coals to one side) and
preheat to 275F. Drain wood chips and
set on an 18x10-inch piece of foil. Fold
foil over chips and crimp edges together
to create a packet. Pierce top side of
packet in several places with a knife.
5. Set packet on top of lit burner or heat

deflector (or on coals if using charcoal).
Set a small foil pan of hot water on
cooking grate above foil packet (or
nestle next to coals).
6. Lightly oil grate on unlit side of grill
and set salmon on grate. Cover grill
and smoke, keeping heat between
250F and 275F, until fish flakes easily
and a meat thermometer inserted into
thickest part registers 145F to 160F,
about 65 minutes. [From our kitchen:
If fish skin sticks to the grate, run a
spatula between the skin and flesh, and
lift the fish away from the skin. You
can slip an unrimmed baking sheet
beneath the fish to move the whole
fillet without breaking it, or just cut the
fillet in half crosswise and remove it
from the grill in two large pieces with
your spatula.] Serve with additional
citrus wedges or slices, if desired.
PER 4-OUNCE SERVING: 248 CAL; 15.2g FAT
GODIVAGIRL
I used fresh
grapefruit for
some of the
citrus and
added fresh
rosemary and
parsley from
our garden.
We left our
salmon in the
brine for
8 hours, and
this seemed
plenty. I
especially
loved that
there was no
fishy smell
or taste.
COOKINRN
Superb! I will
try making it
with less salt
next time,
though, as it
was slightly
too salty for
our palates.
Still worth
five stars!
JCOLLEPS
I didnt find
it too sweet,
but I imagine
you could cut
out some of the
white sugar.
I smoked my
brined fish
using a mixture
of apple and
hickory. It was
amazing.
Smoky Grilled Vegetables

4 REVIEWS
prep 30 min
cook 35 min
ready 1 hr, 5 min
serves 8
NAVY_MOMMY
| |
I have made
these several
times now.
We vary the
vegetables
based on what
is in season.
submitted by:
TIM BOND
armagazine.com/smoky-grilledvegetables
[From our kitchen: Cooking these
veggies first over low heat with wood
chips infuses them with smoky flavor.
Blasting them with higher heat and
basting with teriyaki at the end adds
delicious char and glaze. They make
a smokin good veggie sandwich, a
flavorful addition to pasta, and an
awesome side for grilled steaks.]
1 cup alder or apple wood chips,
1 (1-pound) eggplant, sliced into
-inch-thick rounds
2 red bell peppers, halved and
seeded
2 yellow bell peppers, halved and
seeded
2 zucchini, sliced lengthwise into
-inch-thick planks
2 large onions, sliced into -inchthick rounds
cup vegetable oil
cup teriyaki sauce
teaspoon salt
SANDIEGODAVE
Excellent side
dish for lots
of different
entres! I used
a grill basket
so the smaller
pieces didnt
fall through
the grate.
This got rave
reviews from
dinner guests,
and now
I crave it all
the time.
TERRY CHALK
Fantastic!
I added a
couple of hot
peppers from
the garden to
give it a little
more kick. The
combination of
smoking and
teriyaki sauce
really brings
out the flavor.

preheat to 225F. Drain wood chips
and set on an 18x10-inch piece of foil.
Fold foil over chips and crimp edges
together to create a packet. Pierce top
side of packet in several places with a
knife or skewer.
deflector (or on coals if using charcoal).
Lightly oil grate on unlit side of grill.
Brush vegetables with oil and arrange in
1 layer on unlit side of grate. Cover grill
and smoke 30 minutes.
3. Increase heat to medium-high (375F
to 450F). If using gas, turn on the
other burner. If using charcoal, knock
banked coals over and open vents wider
to increase heat. Arrange vegetables
evenly over heat source, with peppers
farthest from the heat. Cover and cook,
turning and basting frequently with
teriyaki sauce, until tender and nicely
marked, 5 to 10 minutes. Check zucchini
for doneness first, and remove each
piece as it is finished. Cut into bite-size
pieces, drizzle with remaining teriyaki
sauce, and sprinkle with salt and pepper.
PER 1-CUP SERVING: 158 CAL; 7.3g FAT (0.8g
SAT); 5.4g PRO; 22.4g CARB; 3.9g FIBER;
jun/jul/aug 2016 103
SARAH JO
I omitted
the fil powder
because I
couldnt find
it. Even so,
we really liked
this rub.
I used it on
pork chops,
and it was
absolutely
delicious. No
leftovers.
14 REVIEWS
prep 30 min
cook 7 hr
ready 1 days
(includes chilling
and resting)
serves 14
|
submitted by:
CHEF BAYOU
104
Pulled Pork with Bayous

Bodacious Pork Rub
armagazine.com/
bayous-bodacious-pork
[From our kitchen: We added the pork
and filled in a few more details about
how to smoke it with Chef Bayous rub.]
For Rub
5 tablespoons onion powder
5 tablespoons garlic powder
5 tablespoons fil powder [From
our kitchen: This is powdered
sassafras leaves, a favorite
seasoning for gumbo and other
Cajun dishes, and sometimes sold
as gumbo fil. If its not in your
supermarkets spice aisle, you
can order it online. Penzeys.com,
thespicehouse.com, and others
carry it.]
5 tablespoons dark brown sugar
3 tablespoons paprika
2 tablespoons kosher salt
1 tablespoon dried basil
1 tablespoon dried dill
1 tablespoon dried oregano
1 tablespoon dried sage
1 tablespoon dried thyme
1 tablespoon ground allspice
1 tablespoon black pepper
1 tablespoon mustard powder
1 teaspoons cayenne pepper
jun/jul/aug 2016
JCARR417
I have used
this on smoked
chicken, beef,
and pork with
wonderful
results, but
pork is this dry
rubs true
calling! The
dill and gumbo
fil give it a
unique savory
flavor with a
very subtle,
sweet finish.
I might add a
little more
sugar and
cayenne for the
next batch, as
we like our BBQ
sweet and
spicy.
For Pork
2 (4-pound) bone-in pork shoulder
(Boston butt) roasts, trimmed
of excess fat [From our kitchen:
We tried the rub on a single larger
(about 8-pound) roast, too, but
smaller roasts get done more
quickly. If you cant find smaller
roasts, ask your meat guy to cut
a larger one in half.]
3 cups mesquite or hickory wood
chips, soaked in water 30 minutes
Make Rub:
1. Whisk together all rub ingredients in a
bowl until evenly blended. Pour half of
mixture (about cup) into an airtight
container and set aside for another use.
Prepare Pork:
2. Liberally coat pork with remaining
cup rub, massaging it into meat.
Wrap tightly with plastic wrap and chill
at least 24 hours and up to 48 hours,
unwrapping for the last 8 hours, if
desired. Remove from fridge and let
stand at room temperature 30 minutes
before smoking.
Smoke Pork:
preheat to 275F. Drain wood chips and
set 1 cup on an 18x10-inch piece of foil.

side of packet in several places with
a knife or skewer. Repeat twice with
remaining chips and additional foil to
create 3 packets.
4. Set 1 packet on top of lit burner
or heat deflector (or coals if using
charcoal). Set a small foil pan of hot
water on cooking grate above foil
packet (or nestled next to coals).
and set pork on grate. Cover grill and
smoke, keeping heat between 250F
and 275Fadding more hot water if
water pan dries out, replacing wood
packets every 3 hours, and wrapping
roasts in heavy-duty foil when they
reach 170Funtil meat thermometer
inserted into center of pork registers
190F, about 7 hours. [From our
kitchen: Wrapping the pork in foil
when its close but just shy of ideal
temperature speeds the final stage of
cooking and retains moisture in the
finished meat.] Let stand 30 minutes
before shredding with two forks,
pulling them in opposite directions.
Serve with your favorite barbecue
sauce, if desired.
(3.4g SAT); 33g PRO; 7g CARB; 3.6g FIBER;
LINDA MCLEAN
THINGS
YOU CAN
SMOKE
BESIDES
MEAT
Hey, Smokin
Ron. Your name
may be hot, but
your recipe is
really cool! My
hubby smoked a
salmon fillet
on his new
smoker after
brining with
this brine,
and it was
absolutely
wonderful!
We added some
soy sauce
and various
seasonings.
45 REVIEWS
prep 15 min
cook 2 hr, 50 min
ready 7 hr, 15 min
(includes brining
and resting)
serves 8
| |
submitted by:
SMOKIN RON
Basic Brined
Smoked Chicken
armagazine.com/basic-brinedsmoked-chicken
[From our kitchen: We used Smokin
Rons original brine recipe on whole
chicken here, and filled in some details
about the smoking. This doubles easily
if youd like to do 2 chickens at a time.
It also works well with pork chops and
chicken thighs; see note at end of recipe.]
For Brine
cup kosher salt
cup packed brown sugar
4 cups water
For Chicken
1 (4-pound) chicken
1 cup apple wood chips, soaked
in water 30 minutes
Make Brine:
1. Whisk salt and sugar into water until
dissolved. Pour into a 2-gallon zip-top
plastic bag set inside a large bowl.
Prepare Chicken:
2. Submerge chicken in brine, press
air out of bag, and seal bag tightly.
Transfer bag (in bowl) to fridge and chill
at least 4 hours and up to 24 hours.
3. Remove chicken from brine and pat
dry. Rub skin with olive oil.
WHOLE GARLIC HEADS

Slice the tops off and coat the
heads with olive oil. Smoke
until cloves feel soft. Cool
slightly and squeeze the
base to release cloves. Mash
cloves, stir into butter, and
slather on bread.
Smoke Chicken:
preheat to 250F. Drain wood chips
and set on an 18x10-inch piece of foil.
side of packet in several places with a
knife or skewer.
deflector (or coals if using charcoal).
Set a small foil pan with 1 cup hot water
on cooking grate above foil packet (or
nestle next to coals).
and set chicken on grate. Cover grill and
smoke, keeping heat between 225F
and 275F, until a meat thermometer
inserted into all parts registers 170F,
about 2 hours and 50 minutes. Let stand
10 to 20 minutes before carving. [From
our kitchen: We also tried this recipe
with boneless pork chops and bone-in,
skin-on chicken thighs. One batch of
brine makes enough for about 4 pounds
of either. Pork chops should be smoked
until they reach 145F, about 1 hour and
40 minutes; chicken thighs should be
smoked until they reach 170F, about
1 hour and 50 minutes.]
PER 7-OUNCE SERVING: 385 CAL; 27.3g FAT
(7.6g SAT); 32g PRO; 0.6 CARB; 0g FIBER;
NUTS
Recipes often recommend
starting with raw nuts, but
even a bag of salted, roasted
peanuts takes on new life with
a brief smoking. Spread a layer
in a fine-mesh grill basket
or on an old jelly roll pan or
pie pan and smoke them for
30 minutes or so. Cool and
sprinkle on vanilla ice cream
with a pinch of kosher salt and
a drizzle of caramel sauce for a
smoky salted nut roll sundae.
TOMATOES
Slice them in half horizontally,
and smoke them on a rack
over a pan to catch juices.
Smoke about 5 minutes to use
in BLTs or warm tomato salads.
Smoke 1 to 2 hours if using in a
marinara or other sauce.
WATER
(Yes, water!) Pour water 1 inch
deep in a grill-safe pan and
smoke it for 1 hour or to taste.
You can also simply save any
water remaining in the water
pan called for in your recipe,
as long as it doesnt have any
ashes or food drippings in it.
Use the liquid to add smoky
flavor to beans, rice, or soup.
Oreven betterfreeze it
in an ice-cube tray and use
the cubes to make a smoked
martini or Bloody Mary.
What are you smoking this

summer? (Foodwise, that
is.) Share on Instagram with
#AllrecipesMag and #smoked.
(Psst! We regram our faves!)
WHATS BETTER THAN PERFECTLY RIPE AND FLAVORFUL

SUMMER VEGGIES? SUMMER VEGGIES STUFFED WITH EVEN
MORE SUMMER VEGGIES! (PLUS CHEESE, RICE, MEAT, AND
OTHER BITS OF DELICIOUSNESS)
PHOTOS ANDREW PURCELL

FOOD STYLING CARRIE PURCELL
PROP STYLING KATE PARISIAN
LSPRING66
My husband
doesnt eat
red meat, so
I used mild
Italian chicken
sausage.
It was still
amazing.
18 REVIEWS
prep 15 min
cook 40 min
ready 1 hr
serves 4
|
submitted by:
CHEF JOHN
Chef Johns Stuffed

Summer Squash
armagazine.com/chef-johns-stuffedsummer-squash
4 teaspoons olive oil
4 ounces merguez sausage (about
2), casings removed and meat
crumbled [From our kitchen: If
you cant find merguez, a spicy
fresh lamb sausage, use fresh
chorizo, Italian sausage, or your
favorite sausage.]
cup diced red bell pepper
2 ounces goat cheese, crumbled
(scant cup)
2 zucchini (about 6 ounces each),
halved lengthwise
teaspoon salt
1 tablespoon plain dried bread
crumbs, or more as needed
1. Preheat oven to 375F. Line a baking
sheet with foil and lightly coat with
1 teaspoon oil.
2. Heat 1 teaspoon oil in a nonstick
skillet over medium heat. Cook sausage
MAMABETZ
I sauted the
scooped-out
squash with
onion and
garlic, added
half a tomato,
and stir-fried
it with some
cooked brown
rice. A perfect
side dish.
and bell pepper, stirring to break

up sausage into small pieces, until
sausage is browned and bell pepper is
soft, 7 to 8 minutes. Drain off any fat.
3. Stir together goat cheese and
sausage mixture in a bowl.
4. Hollow out a deep well down
center of each squash using a small
spoon, leaving a -inch shell all the
way around. Take a thin slice off skin
side of each squash half so it will lie
flat. Put squash on prepared baking
sheet, cut sides up, and sprinkle
with salt and black pepper. Divide
filling evenly among squash (about
cup each), pressing down lightly.
[From our kitchen: Squash can be
prepared up to this point 4 hours
ahead and chilled, covered.] Top
each with teaspoon bread crumbs
and teaspoon remaining oil.
5. Bake until filling is piping hot and
squash is tender, about 30 minutes. Let
stand 5 minutes before serving. Serve
hot or at room temperature.
PER HALF-ZUCCHINI SERVING: 217 CAL; 18g FAT
Tuna-Stuffed Avocados
87 REVIEWS
prep 15 min
ready 15 min
serves 4
|
submitted by:
LA COCINA DE
REDONDITA
armagazine.com/tuna-stuffed-avocados
1 (12-ounce) can solid white tuna
packed in water, drained
2 tablespoons mayonnaise
3 green onions, thinly sliced
red bell pepper, chopped
1 teaspoon white or regular
balsamic vinegar
Pinch garlic powder
2 ripe avocados, halved and pitted
Stir together tuna, mayonnaise,

green onions, bell pepper, vinegar,
black pepper, and garlic powder in
a bowl. Divide tuna mixture evenly
among avocado halves.
PER SERVING ( AVOCADO WITH CUP
TUNA SALAD): 280 CAL; 18.1g FAT (2.9g SAT);
21.9g PRO; 8.5g CARB; 5.3g FIBER; 373mg
SODIUM; 39mg CHOL
PERCY LEE
OWEN
Im vegan,
so I used vegan
tuna, then
chopped the
avocados and
mixed with the
tuna. I added
teaspoon of
lemon juice and
went rogue by
adding a few
dashes of bacon
salt (vegan).
It turned out
goooood!
MARJ
I used
light salad
dressing
because I like
it better than
mayo. I also
added some
cucumber to
give it a cool
crunch.
SHEZ
I didnt have
green onion,
so I substituted
finely chopped
Vidalia onion.
The vinegar
and avocado
provide the
perfect balance.
This will be
a lunchtime
staple!
I added more cumin and used

real garlic. Thanks for a great
veggie recipe!
VOLLEYBALLMOM
TARA STEVENSON
I used small
bell peppers
and had a lot
of filling left
over, so I made
enchiladas.
I wrapped the
filling in some
tortillas, then
I sprinkled
cheese over
the top and
baked them
in the oven.
Delicious!
Mexican Stuffed Peppers

113 REVIEWS
prep 15 min
cook 40 min
ready 55 min
serves 4
| |
submitted by:
DONNAM
armagazine.com/mexican-stuffedpeppers
4 large bell peppers (about
8 ounces each)
cup chopped onion
2 cups cooked rice [From our
kitchen: Quinoa or bulgur wheat
can be substituted for rice.]
1 (15-ounce) can no-salt-added
black beans, drained and rinsed
1 (14.5-ounce) can no-salt-added
diced tomatoes
2 teaspoons chili powder
teaspoon garlic powder
teaspoon cumin
teaspoon salt
1 (8-ounce) package shredded
Mexican cheese blend
1. Preheat oven to 350F. Bring a large
pot of water to a boil.
2. Meanwhile, cut off tops of peppers.
Scoop out seeds and ribs from cavities
and discard.
3. Cook peppers in boiling water until
slightly softened, 3 to 4 minutes.
Drain. [From our kitchen: Blanching
the peppers before baking makes them
less crunchy after baking.]
4. Heat oil in a skillet over medium heat.
Cook onion, stirring, until softened and
transparent, 5 to 10 minutes.
5. Stir together onion, rice, beans, and
tomatoes in a large bowl. Stir in chili
powder, garlic powder, cumin, and salt,

then fold in 1 cups cheese. Divide rice
mixture evenly among bell peppers
(about 1 cups each). Put peppers in a
9x9-inch baking dish, and sprinkle with
remaining cheese.
6. Bake until cheese is melted and
bubbling, about 30 minutes.
[From our kitchen: Stuffed peppers
can be made 2 days ahead and chilled,
covered. Reheat in a microwave or
steamer.]
PER 1-PEPPER SERVING: 502 CAL; 20.6g FAT
(10.3g SAT); 23.9g PRO; 56g CARB; 11.2g FIBER;
LAUREN
Even my
very picky,
unadventurous
dad ate it.
I made the
Tzatziki II
dip from
Allrecipes.com
and put it on
the table as
a condiment.
It really added
a zing.
Summer Nights Eggplant

80 REVIEWS
prep 30 min
cook 1 hr, 5 min
ready 1 hr, 35 min
serves 4
| |
submitted by:
LIOTAKI
armagazine.com/summer-nightseggplant
2 large eggplants (about 1 pound
each, 8 inches long)
cup olive oil
2 medium onions, finely chopped
3 small tomatoes, cored and
chopped (1 cups)
1 green bell pepper, seeded and
chopped (1 cup)
teaspoon salt
cup chopped fresh parsley
2 cups plain dried bread crumbs
[From our kitchen: Like many
community members who reviewed
15 REVIEWS
prep 15 min
cook 50 min
ready 1 hr, 15 min
serves 8
|
submitted by:
PETER ALFIERI
JENNIFER BAKER
We ate them
as a side dish
for grilled
shrimp. Be
sure to watch
the tomatoes
at the end of
bakinga
couple of mine
split and spilled
on the pan,
which doesnt
make a pretty
presentation.
the recipe, we preferred a moister

filling, so we reduced the bread
crumbs from 4 cups to just 2 cups.]
1 cup crumbled feta cheese
1. Halve eggplants lengthwise. Cut out
center of eggplant with a paring knife
(and using a spoon as needed to scoop),
leaving a -inch shell all around. Chop
eggplant flesh into -inch pieces. Cut a
thin sliver from bottom of each eggplant
half so it sits flat. Put shells on an oiled
rimmed baking sheet (theyre easier to
fill once stabilized on baking sheet).
2. Preheat oven to 350F.
3. Heat oil in a large skillet over medium
heat. Cook onions and garlic, stirring,
until tender, about 5 minutes. Add
chopped eggplant and cook, stirring

occasionally, until soft but not mushy,
about 5 minutes. Stir in tomatoes, bell
pepper, salt, and black pepper. Simmer,
covered, until bell pepper is tender,
about 7 minutes. Stir in parsley.
4. Transfer vegetable mixture to a large
bowl and stir in bread crumbs and
cup feta. Divide filling evenly among
eggplant shells (about 1 cups each).
Sprinkle with remaining cup feta.
5. Bake until shells are tender and tops
are browned, about 45 minutes. Serve
hot or at room temperature.
PER HALF-EGGPLANT SERVING: 653 CAL;
40g FAT (10.3g SAT); 16.1g PRO; 62g CARB;
10.6g FIBER; 1,043mg SODIUM; 33mg CHOL
1. Combine grits, water, and teaspoon

salt in a small saucepan. Bring to a boil;
reduce heat and simmer, uncovered,
armagazine.com/stuffed-tomatoesstirring occasionally, until grits are
with-grits-and-ricotta
tender, about 25 minutes. Let cool
20 minutes.
cup dry grits [From our kitchen:
Look for grits in the grocery store 2. Preheat oven to 350F and coat a
alongside the grains or hot cereals. rimmed baking sheet with nonstick
cooking spray.
Check the package for cooking
3. Beat eggs in a large bowl, then stir in
directions, as some grits take
grits, ricotta, parmesan, and Asiago. Stir
longer to cook than others.]
in garlic powder, parsley, red pepper,
1 cups water
and remaining teaspoon salt. [From
1 teaspoon salt
our kitchen: Filling can be made 4 hours
2 eggs
ahead and chilled, covered.].
1 cups part-skim ricotta cheese
4. Slice tops off tomatoes. Hollow out
tomatoes with a spoon, leaving a -inch cup grated Asiago cheese
thick outer shell. Divide grits mixture
1 teaspoon garlic powder [From
equally among tomatoes (about cup
our kitchen: Instead of using garlic
powder you can substitute 2 finely each). Arrange on prepared baking sheet.
5. Bake until light golden brown, 30 to
chopped garlic clovesadd them
40 minutes. Cool slightly before serving.
to the grits as they cook.]
cup chopped fresh parsley [From
PER 1-TOMATO SERVING: 179 CAL; 8.1g FAT
our kitchen: If you like, add to
cup chopped fresh basil as well.] (4.5g SAT); 10.9g PRO; 17g CARB; 2.4g FIBER;
8 tomatoes (about 6 ounces each)
Stuffed Tomatoes with

Grits and Ricotta
14 REVIEWS
prep 20 min
cook 25 min
ready 45 min
makes 30 mushrooms
|
submitted by:
FARMGIRL
Spinach-Stuffed
Mushrooms
armagazine.com/spinach-stuffedmushrooms
30 large whole fresh mushrooms,
stems removed
cup olive oil
1 egg
1 teaspoon minced garlic
teaspoon salt
1 (10-ounce) package frozen
chopped spinach, thawed
and drained
cup shredded Gouda cheese
[From our kitchen: You can omit
Gouda and increase mozzarella
to cup, or omit mozzarella and

increase Gouda to cup.]
cup shredded mozzarella cheese
1. Preheat oven to 375F. Lightly oil a
rimmed baking sheet. [From our kitchen:
The original recipe called for using
lightly oiled cups of muffin pans to bake
the mushrooms. We found that using
a baking sheet was simpler. But if you
prefer using muffin pans, which can keep
the mushrooms more stable, go for it!]
2. Put mushrooms, gill sides up, on
prepared sheet and brush with oil. Bake
until just tender, 12 to 17 minutes.
3. While mushrooms are baking, beat
egg with garlic, salt, and pepper in a
bowl. Stir in spinach, cup parmesan,
Gouda, mozzarella, and bread crumbs.
4. Drain off any accumulated juices

from mushrooms. Fill caps with spinach
mixture (about 1 tablespoon each).
[From our kitchen: Mushrooms can
be stuffed 4 hours ahead and chilled,
covered with a damp paper towel or
plastic wrap. If mushrooms were chilled,
the final cook time may be longer.]
5. Sprinkle mushroom caps with
remaining cup parmesan and bake
until stuffing is hot and golden brown,
about 10 minutes.
PER 3-MUSHROOM SERVING: 41 CAL; 2.8g FAT
(0.8g SAT); 2g PRO; 1.9g CARB; 0.3g FIBER;
CARRIE
ITS A NEW DAY
I used
seasoned panko
bread crumbs
instead of
regular.
I substituted
Gouda for the
Asiago and
doubled the
garlic. I also
added 2 ounces
of cream
cheese so mine
would be very
cheesy. At
our potluck,
the whole tray
disappeared in
no time.
chill out
Looking for the ultimate summer mash-up? Crisp
white wine + sweet, juicy melon = a killer cooler. We
turned community member Lolas Melon Chiller
recipe into a sangria thats going to be your new
favorite drink on a hot summer day.
prep 10 min
cook 1 min
ready 1 hr, 15 min
(includes steeping
and chilling)
serves 8
submitted by:
SANDYG
Sangria Melon Chiller

armagazine.com/sangria-melon-chiller
cup sugar
cup water
cup packed torn fresh mint
leaves plus 8 whole leaves
or sprigs for garnish
1 (750-milliliter) bottle
Sauvignon Blanc, chilled
1 cup orange juice
(preferably fresh), chilled
cup Triple Sec or other
orange-flavored liqueur
cantaloupe, flesh cut into
bite-size wedges (about 3 cups)
seedless watermelon, flesh
cut into bite-size wedges
(about 1 cups)
1. Stir together sugar, water, and torn
mint in a small saucepan. Bring to a
simmer over low heat. Simmer 1 minute,
then cool to room temperature, about
30 minutes. Strain syrup mixture
through a fine-mesh sieve into a bowl,
pushing on mint to extract as much
liquid as possible. Discard mint leaves.
Chill syrup until ready to use. [From
our kitchen: This mint simple syrup
will keep up to 2 weeks, chilled in an
airtight container.]
2. Stir together wine, orange juice,
Triple Sec, and mint simple syrup in a
pitcher or large bowl. Add cantaloupe
and watermelon and chill at least
30 minutes and up to 4 hours.
3. Pour or ladle over ice, if desired, into
8 glasses and garnish each with a mint
leaf or sprig.
112
jun/jul/aug 2016
PHOTO: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
BRAND-NEW
RECIPE. BE THE
FIRST TO RATE
AND REVIEW!
We asked
our fans on
Facebook: What
do you put in
your sangria?
The top answer
was alcohol
(naturally),
followed by
oranges, berries,
and lemons.
Jen Moynihan
says she always
adds a cinnamon
stick to hers.
Good idea, Jen!
Allrecipes (ISSN: 2328-0263) June/July/August 2016, Volume 3, Number 5. Allrecipes is published 6 times per year, in February/March, April/May, June/July/August, September/October, November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available.
SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE, IA
50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Allrecipes, P.O. Box 882, STN Main, Markham, Ontario L3P9Z9. Copyright 2016 Meredith Corporation. All rights reserved. Printed in U.S.A.
# last call
Enjoy the Adventure
Very Cherry
With so many incredible Jelly Belly
jelly bean flavors, who knows where
a bag will take you?
MEET HOMESTYLE
New RAG Homestyle pasta sauce likes to cling.

It has so much pasta-clinging power it covers every spaghetti
noodle in a nice, cozy sauce-hug. With our made-from-scratch
taste paired with an extra bold, hearty texture, youll invite us
over for dinner again and again.
Its RAG Homestyle. New, but still simmered in tradition.
2016 Mizkan America, Inc.
(Its a hugger.)

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