JUST AS MUCH

I S SA I D O N T H E PL AT ES
AS OVER THEM.

MADE WITH MILK FROM GRASS-FED COWS

T H AT G R A Z E O N T H E LUS H PA ST U RES O F I RE L A N D.
Browned Butter Ravioli. Get the recipe at landolakes.com

ALL TOGETHER BETTER

™

© 2020 Land O’Lakes, Inc. LAND O LAKES, the LAND O LAKES Logo, and ALL TOGETHER BETTER are trademarks of Land O’Lakes, Inc.
 13 contents A P R I L / M AY 2 0 2 0

In Every Issue
4 RECIPE INDEX
6 LETTER FROM ALLRECIPES
104 LAST CALL Step into spring
with this very berry cocktail.

13 Mixer
13 BRUNCHO DE MAYO
Celebrate the Mexican
holiday any time of day.
Bring friends!
20 BEAUTY BITE Boost
beauty this spring with
help from the herb garden.
22 KITCHEN ENVY The most
innovative products for your
favorite room.

25 Trending
25 IN SEASON Clever uses
48 for edible flowers will have
friends and guests calling
you a bloomin’ genius.

39 31 COOK TO FOLLOW
Meet Allstar Lisa Altmiller,
lover of sweets and self-
described “pop-culture
encyclopedia.”
37 TOP IT OFF
Tasty toppers take biscuits
all the way from breakfast
to dinner and dessert.
39 FOLLOW THAT FORK!
Four food-lovers serve
up a mouthwatering guide
to eight delicious travel
destinations.
48 AMERICA’S BEST
BURGERS Let your taste
buds travel with these
five regional takes on an
American favorite.

ALLRECIPES.COM 1 APRIL/MAY 2020

A p r i l / M ay 2 0 2 0 CO N T E N T S

on the cover

55 Dinner Fix
55 GLOBAL IN A FLASH
Speedy dinners from around
the world.
62 WEEKNIGHT WINNERS
Go Italian with delicioso dinners
you can get on the table in PHOTOGRAPHER
35 minutes or less. Brie Passano
FOOD STYLIST
70 SIMPLE SIDES Bring on the Charlie Worthington
baby veggies. LETTERING ART
Rae Danneman
72 PANTRY POWER Put that
PROP STYLIST
cream cheese in your fridge to Sue Mitchell
work with these smart ideas.
74 VEG UP! Pack in meat-free
protein with a quinoa salad

75
that’s right for spring.
MAKE IT A MEAL What’s
55
for dinner tonight? These five
menus make planning a cinch.

77 Good for You

77 BRIGHT IDEAS Whip up a
healthy vinaigrette (or three) to
perk up spring’s salads.
82 RECIPE MAKEOVERS
Go healthy or indulgent
with classic dishes for Easter
and Mother’s Day.
86 FOOD FOR THOUGHT
Small diet and lifestyle tweaks
can help you catch more zzz’s.

89 Family
89 FOR KIDS Cute critters to
make with Oreos, plus tips
for travelling with kids.
82
93 FAVORITES YOU LOVE
Recipes your fellow home
cooks are saving and loving
89
this month.
100 ALLRECIPETS Meet Moose,
a daddy’s-boy Savannah cat
who loves to be on the prowl.

74

ALLRECIPES.COM 2 APRIL/MAY 2020

“The Kicker” “The Flamingo” “The Irish Stepdance”

UP TO

100% leak free,

no matter how you sleep
Always Overnight pads have a 2X larger back*
for up to 10 hours of protection while you sleep.

AKGUA
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X
© Procter & Gamble, 2020
 28 Lemon-Ricotta

recipe index Pancakes

BREAKFAST

MAIN DISHES
61 Palak Paneer Curry
53 Spicy Black Bean and
Corn Burgers
28 Spring Garden Pasta

SALADS
37 Bacon Scramble Biscuit
28 Lemon-Ricotta BEEF & LAMB
Pancakes 72 Cheesy Taco Sweet Potatoes
103 Verde Chilaquiles 53 Chef John’s Juicy Lucy
52 Grilled Spicy Lamb Burger
95 Homemade Sloppy Joes
94 Killer Bacon-Cheese Dogs
DESSERTS

70 Baby Beet Salad

66 Lasagna Cupcakes
81 Base Vinaigrette
53 Seahawk Burger
81 Clean Green
37 Zingy Roast Beef BIscuit Vinaigrette
PORK 70 Cucumber and
72 Cheater Carbonara Pea Salad

61 Easy Brazilian Black 103 Jicama and Tropical

Bean Stew Fruit Salad
103 Air Fryer Churros
83 Ham with Honey and Brown 74 Quinoa, Asparagus, and
33 Lisa’s Banana Butter Sugar Glaze Feta Salad
Frosting
94 Killer Bacon-Cheese Dogs 81 Sesame-Ginger
37 Berries and Cream Biscuit Vinaigrette
64 Saltimbocca di Pollo Alla
90 Cute Critters Romana (Prosciutto-Stuffed 81 Spicy Lime
Chicken Breast) Vinaigrette
33 Lottie’s Peanut Butter
Cupcakes 83 Sweet and Savory Pineapple
Pork Loin SIDES & MORE
62 Traditional Spaghetti Alla
Carbonara
DRINKS

POULTRY
53 Aloha Chicken Burger
98 Chicken Enchiladas with
Creamy Green Chile Sauce
94 Honey-Garlic Slow Cooker
Chicken Thighs
61 Mexican Tinga 72 Creamy Deviled Eggs
28 Berry Bloom Lemonade 64 Saltimbocca di Pollo 103 Jicama and Tropical
Alla Romana (Prosciutto- Fruit Salad
102 Iced Horchata Stuffed Chicken Breast
Coffee Roulades) 70 Lemon-Honey Baby
102 Smoky Grapefruit Paloma Carrots
Cocktail SEAFOOD
84 Lori’s Cauliflower
60 Sea Bass, Cuban-Style Au Gratin
104 Strawberry-Gin
Cocktail 69 Swordfish, Calabrian- 84 Mama Moe’s Scalloped
Style Potatoes
VEGETARIAN 72 Quick-Mash Cauliflower
96 California Melts

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Brand for those with High Blood Pressure.

© Johnson & Johnson Consumer Inc. 2020

TYLENOL® won’t raise your blood pressure or
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Talk to your doctor if you have any questions

LETTER FROM ALLRECIPES
GOOD NEWS!
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We know from our “State
of Home Cooking” report
that interest in eating more
vegetables is growing, and
our Allrecipes community
members are looking for
new plant-rich recipes to fill their
dinner plates. To help with that, we
have a new page in the magazine
we’re calling Veg Up! (page 74),
where we’ll feature all-veggie recipes
that the Allrecipes community has
rated and reviewed. And as we’ve
always done, we identify vegetarian
and vegan recipes throughout each
issue with these symbols: . Look
for them at the bottom of each recipe
and in our recipe index (page 4).
And while we’re on the subject of
new, check out our Allrecipes.com
page, where you get the latest
news about what’s happening on our
website (page 10).
This issue also is filled with flavors
from around the globe—our travel
story, Follow that Fork! (page 39);
PORTRAIT PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDASY BERGER
speedy dinner story Global in a Flash
(page 55); and Weeknight Winners
(page 62), where the accent is Italian.
Enjoy the trip!
JENNIFER DORLAND DARLING
Editor in Chief
6 APRIL/MAY 2020
NEW!
editorial & design
EDITOR IN CHIEF Editorial Administrative Assistant Jolene Hart
Jennifer Dorland Darling COURTNEY BUSH Leslie Kelly
Annie Peterson
CREATIVE DIRECTOR Interns
Debra Steilen
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Karla Walsh
Alyssa Raver
Photographers
Test Kitchen
Executive Editor Kim Cornelison
Lynn Blanchard
NICHOLE AKSAMIT Kathryn Gamble
Sarah Brekke
Blaine Moats
Managing Editor Linda Brewer, RD
Aubrie Pick
DOUG CRICHTON Juli Hale
Brie Passano
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KYLI HASSEBROCK Stylists
CONTRIBUTORS
Lindsay Berger
Senior Associate Editor Gabby Beckford
Paul Grimes
CAITLYN DIIMIG, RD Shelley Caldwell
Sammy Mila
Contributing Copy Editor Jennifer V. Cole
Sue Mitchell
DIANE PENNINGROTH Ramona Cruz-Peters
Preston Nesbit
Rae Danneman
Contributing Health Editor Sofia Odero
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Two Favorite
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We’re picky about the high-quality ingredients

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From the start, the first ingredient in BLUE for Cats has always
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WHAT’S NEW + TRENDING ALLRECIPES.COM

SCAN
NOW TO
WATCH
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your phone’s
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free!) Global
Kitchen
series.
No app
needed!

Rapidly increasing searches on

Allrecipes tell us that eggs are having
a moment. And it’s not just because
of spring and Easter. Quick-cooking,
master the globe
We’re teaming up with international experts and Allrecipes community members
economical, and keto-friendly, they shine to launch Global Kitchen, a showcase for truly authentic (yet doable) recipes from
both at breakfast and dinnertime. around the world. This month, Allrecipes international editor Diana Moutsopoulos
Find the best egg recipes from our introduces the flavors of Greece, ingredients needed for classic dishes, and how-to
community of cooks around the world videos. Just scan the Smart Code above to check it out. Meantime, get started
at armagazine.com/eggs-moment with “Global in a Flash” (page 55) and the amazing Italian recipes on page 62.

PHOTOS: (TEQUILA & SOUVLAKI) SHUTTERSTOCK. (QUICHE) BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON
Tequila is not just
Some simple food questions defy simple answers. for margaritas.

FOOD FIGHT
So we want to know where you stand. Take our quick
Cooking with
it opens up
Instagram poll (just scan the Smart Code below with
a whole new
your phone’s camera) and vote for your picks. We’ll let
world of flavor.
you know in a future issue which side(s) triumphed.
We’ve created
a collection of
five-star recipes
do you call it soda pop? that will have you
cheering ¡olé!
do you say it puh-CAHN PEA-can? armagazine.com/
tequila
peanut butter: crunchy smooth?
Results from last issue: Pineapple on pizza? 60% said sure! Eggs runny or hard? 54% ran with runny. Bacon in desserts? 64% insist it’s “ick.”

NEW RECIPES! Home cooks are adding hundreds of recipes to Allrecipes.com every day, and
you can now find them all in one place. Click over to armagazine.com/new-

FIND YOUR NEW FAVORITES recipes to see, cook, rate, and review the latest—such as Instant Pot Chicken
Fried Rice, Spicy Maple Breakfast Sausage, and Lemon-Blueberry Bundt Cake.

ALLRECIPES.COM 10 APRIL/MAY 2020

 Sugar AND Spice
MAKE VERY NICE.

Unlock inspiration and bring SPICE ISLANDS® PREMIUM SPICES

to your table this Easter and always. Spice Islands embraces the
artisanship of the spice experience by taking extra steps to preserve
the rich, authentic flavors found in the world’s herbs and spices.
Find this recipe and printable coupons at SpiceIslands.com.

©2020 B&G Foods North America, Inc.

 PHOTO: KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM
13
APRIL/MAY 2020
MIXER
bruncho de mayo / beauty / kitchen envy
 ?
s d ay
ue d ay
aT ny
o r on a
t ch
a t nigh n
a p pen b r u
ds.
to h d
p a r ty has pire rien
de Ma yo s f
Who says your Cinco n-in i t h
a
e xic ta
w
a M s
ith a fie
w
y ear ving
i s a
s u p th keh
g l i
ke thin fe el
a
an d sh t yo
u
a re a
l di nnerw
a y ) th
fu
ur most color e o fd
Break out yo ti m
(or

PHOTOS KIM CORNELISON | FOOD STYLING PAUL GRIMES | PROP STYLING SUE MITCHELL
 MIXER
E TREND:
TH

E S
A G
SY
G AT H E R IN

ALLRECIPES.COM 15 APRIL/MAY 2020

B r u n c h o d e M ayo M I X E R

Iced
Horchata
Coffee
recipe p.102

Smoky
Grapefruit WEST ELM
Paloma fluted acrylic
Cocktail
recipe p.102 highballs
Add minimalist-
modern flair to the
party with these
unbreakable glasses.
Choose from three
colors, including pink
grapefruit (pictured).
Their stackable
design allows for
streamlined storage
when the party’s
over. $5 per glass at
westelm.com

ALLRECIPES.COM 16 APRIL/MAY 2020

 P R O M OTI O N

PLASTIC MAILING WRAP

IS RECYCLABLE

D O N ’T TR AS H IT

R ECYCLE IT
Th e pl asti c mai li n g wr ap
containing your favorite Meredith magazine is recyclable
everywhere #4 plastic is accepted. Scan the smart code to visit
PlasticFilmRecycling.org for collection locations near you.
 FIESTAWARE
rectangular baker
Add a pop of cheery color with
this ceramic 9x13-inch dish. It’s
dishwasher- and oven-safe, making it
ideal for saucy chilaquiles.
Choose from 13 party-ready colors,
including lemongrass (pictured).
$60 at stores nationwide

Air Fryer
Churros
recipe p.103

Verde
Chilaquiles
recipe p.103

A L L YO U D O
1. Cut kitchen twine to desired length, thread
through a needle, and tie a knot on one end.
2. Push the needle through a felt ball and slide ball
A L L YO U N E E D to end of string; repeat until desired number
Kitchen twine of balls have been strung. Tie a knot on the Jicama and
other end of twine and space balls as desired. Tropical
Sharp large-eye needle [For a garland 8 feet in length, we used 20 balls Fruit Salad
spaced approximately 4 inches apart.] recipe p.103
2.5-cm or 1-inch felt balls
in desired colors 3. Tie a loop at each end and hang from small nails,
[We bought ours on Etsy.] or simply affix to a wall using paint-safe tape.

ALLRECIPES.COM 18 APRIL/MAY 2020

© 2020 The Caldrea Company. All Rights Reserved.
Beauty Bite MIXER

KIEHL’S HERBAL-
INFUSED MICELLAR
CLEANSING WATER

GREEN
(with thyme)
$13 for 2.5 oz.
at kiehls.com

MEANS
GLOW
Boost beauty this spring
with help from the herb
garden. By Jolene Hart

HERBAL ESSENCES
ROSEMARY & HERBS
CONDITIONER
$6 at Target,
Walmart, and
amazon.com
OGX INTENSELY INVIGORATING
EUCALYPTUS MINT SHAMPOO
$9 at walgreens.com MRS. MEYER’S
IN PARTNERSHIP WITH
CLEAN DAY BASIL
BODY WASH $8 at
mrsmeyers.com

PHOTOS: (CONDITIONER) BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON. (OTHER PRODUCTS) BLAINE MOATS; FOOD STYLING: GREG LUNA
super hair,
super food
Feed your hair
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BURT’S BEES HERBAL COMPLEXION

STICK (with parsley extract)
$8 at burtsbees.com

Y ou probably already reach for herbs like

fresh parsley, thyme, and mint to add
flavor and color to springtime meals. But those
tender leaves can serve as much more than
pretty garnishes. Herbs have long been used for
their medicinal and nutritional properties.
As it happens, many culinary herbs are
loaded with anti-inflammatory, antioxidant
phytochemicals that slow the body’s aging
process. They also contain nutrients known to
boost beauty. For example, parsley is high
in collagen-supporting vitamin C and iron. And
more collagen generally makes for stronger nails
and shinier, more resilient hair.
Not simply solo players, herbs often work
synergistically with nutrients in your food.
Nutrients in thyme, for example, may enhance
the health effects of omega-3 fatty acids, which
include strengthening skin-cell membranes for
better moisture retention.
Some herbs have immune-amplifying
qualities, too. Basil, thyme, and peppermint, for
example, have antiseptic and antiviral properties
that may help ward off springtime colds and
keep you feeling healthy and looking radiant.
Thanks to their stimulating aromas and
skin-supporting properties, herbs increasingly
are cropping up in skin- and body-care products.
Basil, mint, and parsley oils tone the skin, while
mint in particular cools inflammation and
soothes bites and stings. Thyme, basil, and
parsley can be effective at clearing up blemishes.
Thyme and rosemary also have been shown to
stimulate circulation, which encourages skin and
scalp health.
So this spring, don’t just nudge those fresh
herb garnishes to the side of your plate. Eat
them, for beauty’s sake! Try parsley, mint, or
basil in green smoothies, toss fresh herbs into
springtime salads, and look for them in the
beauty aisle, too.
JOLENE HART is a certified health coach, former
beauty editor, and author of the Eat Pretty books.
You can find more of her insights on nourishing
beauty from the inside out at jolenehart.com.

ALLRECIPES.COM 20 APRIL/MAY 2020

©P&G 2020
 User-friendly technology, unexpected materials,
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kitchen
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of your kitchen wish list. By Debra Steilen

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WATER
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4. ALL-IN-ONE Only 20 inches wide, the June Oven works as a convection oven,
air fryer, dehydrator, slow cooker, broiler, toaster, and warming drawer. With more than 200 cook
programs and 500 recipes, this do-it-all appliance helps you rock any meal. $499 at juneoven.com

ALLRECIPES.COM 22 APRIL/MAY 2020

 K i tc h e n E nv y M I X E R
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FREEZER
ActiveSmart Foodcare
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uses temperature sensors
to create and maintain the
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5
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system retracts out of sight behind the burners. $1,799 to $1,899 at zephyronline.com

7
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 TRENDING
in season / cook to follow / follow that fork! / america’s best burgers
PHOTOS: KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL

E TREND:
TH

FLORAL

ALLRECIPES.COM 25 APRIL/MAY 2020

In Season TRENDING

SPRING GARDEN PASTA

Press flower petals and snipped herbs between
sheets of this easy and excellent homemade
pasta dough. Then toss with butter, Parm, and
more herbs for a gorgeous pappardelle.
RECIP E ON PAG E 2 8

Used simply and smartly, edible flowers add natural beauty and vibrant color to your cooking.

where the
wild blooms are
Look for edible flowers near the
fresh herbs at your grocery store or
order them from a reputable retailer.
(We got these beauties from
gourmetsweetbotanicals.com.)
Not all flowers are safe
to consume.
 LEMON-RICOTTA
PANCAKES
Sprinkle flowers onto the batter
in the pan before you flip
Chef John’s wonderfully light,
seriously delicious pancakes.
Then gild the lily with lemon
curd, strawberry syrup,
and a few more blossoms.
RECIP E ON PAG E 2 8

BY NICHOLE AKSAMIT
PHOTOS KIM CORNELISON
FOOD STYLING PAUL GRIMES
PROP STYLING SUE MITCHELL

Use these easy floral twists to brighten your table and wow guests this spring.

BERRY BLOOM
LEMONADE
Butterfly pea flowers (steeped and
strained like tea leaves) turn
this lemonade a pretty violet color.
Floral ice cubes take it over the top.
R EC IPE ON PAGE 2 8

ALLRECIPES.COM 27 APRIL/MAY 2020


Pulling petals from the flowers
and discarding the stems
makes them thin enough to roll
between pasta layers without
tearing the dough.
S P R I N G G A R D E N PA S TA
HANDS-ON 20 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY PHO1962
★★★★★ 48 REVIEWS
3 large eggs, at
room temperature
2 cups flour
2 Tbsp. olive oil
1 tsp. salt
2 Tbsp. water, or as needed
1/2 cup edible flower petals (such
as violas, dianthus, pansies,
or fennel flowers), chopped
into 1/2-inch pieces if large, plus
whole flowers for garnish
4 Tbsp. chopped fresh herbs
(such as thyme and dill), plus
more for garnish
1/4 cup butter, melted
1 lemon, zested and juiced
1/3 cup shredded Parmesan cheese
Salt and cracked black pepper
1. Beat together eggs, flour, oil, and
salt in a bowl. Add water, 1 tsp. at a
time, until a smooth and very thick
dough forms. Turn dough out onto a
work surface and knead 10 minutes
until very smooth. Cover; let dough
rest 5 to 10 minutes.
2. Divide dough into 8 balls; roll each
into a thin sheet about 18 inches long,
using a pasta roller or a rolling pin.
On a lengthwise half of each sheet,
sprinkle 1 Tbsp. petals and 1/2 Tbsp.
herbs. Fold sheet in half lengthwise
over petals and herbs, then roll again
to a thin sheet. Cut into long, 1-inch-
wide strips using a pizza cutter.
3. Bring a large pot of lightly salted
water to a boil. Add pasta and boil
until tender, 3 to 4 minutes; drain.
Toss with butter, lemon zest and juice,
and Parmesan. Season with salt
and pepper. Garnish with additional
flowers and herbs.
armagazine.com/spring-garden-pasta
QUICK VEGETARIAN
PER 1-CUP SERVING: 475 CAL; 24G FAT
(11G SAT); 14G PRO; 50G CARB (2G FIBER,
1G SUGARS); 875MG SODIUM
L E M O N - R I COT TA
PA N C A K E S
HANDS-ON 10 MIN TOTAL 30 MIN
SERVES 4 SUBMITTED BY CHEF JOHN
★★★★★ 95 REVIEWS
3/4cup cold water or milk
1/2tsp. baking soda
1/2cup ricotta cheese
1large egg
1Tbsp. sugar
1Tbsp. lemon zest
1Tbsp. vegetable oil
1/8tsp. vanilla extract
2 Tbsp. melted butter
1Tbsp. lemon juice
1cup plus 2 Tbsp.
self-rising flour
1 cup edible flowers (such
as tiny violas or the petals
only of dianthus or pansies),
plus more for garnish
Prepared lemon curd and
strawberry syrup (optional)
1. Whisk together water and baking
soda in a bowl. Add ricotta, egg,
sugar, lemon zest, oil, and vanilla.
Whisk until smooth, breaking up
lumps of cheese. Stir in melted butter
and lemon juice. Whisk in flour until
most of it disappears into batter. Let
stand 15 minutes.
2 . Heat a lightly greased cast-iron
skillet over medium-low heat.
Working in batches, spoon batter
in 2 Tbsp. portions into skillet;
sprinkle tops with a few flowers.
When bubbles begin to form on
surface and edges and pancakes start
to look dry (2 to 3 minutes), turn over
and cook 1 minute more. Transfer to
warm plates, flower sides up.
3. For each serving, layer 3 pancakes
with lemon curd (if using) and drizzle
with strawberry syrup (if using).
Garnish with additional flowers.
armagazine.com/
lemon-ricotta-pancakes
QUICK VEGETARIAN
PER 3-PANCAKE SERVING: 396 CAL; 14G FAT
(6G SAT); 9G PRO; 60G CARB (3G FIBER,
6G SUGARS); 695MG SODIUM
ALLRECIPES.COM 28
B E R RY B LO O M
LEMONADE
HANDS-ON 15 MIN TOTAL 20 MIN
SERVES 8 SUBMITTED BY CANDICE S.
★★★★ 53 REVIEWS
7 cups water
2 cups sugar
1/2 cup dried butterfly
pea flowers
1 cup ice, plus 3 cups
more for glasses
21/4 cups fresh lemon juice
1. Heat 3 cups water with the sugar
in a saucepan over medium-high
heat, stirring, until sugar dissolves.
Remove from heat and stir in
flowers; steep 10 minutes. Strain;
add 1 cup ice and stir until ice
melts and mixture is chilled. Pour
remaining 4 cups cool water and
the lemon juice into a small pitcher.
2 . To serve, pour about 3/4 cup
flower syrup into a tall, ice-filled
glass. Top with about 3/4 cup lemon
mixture; stir to combine. [You can
put everything together in one
pitcher, too, but building this in
the glass lets guests see the color
go from blue and pale yellow to a
vibrant purple-pink.]
armagazine.com/
berry-bloom-lemonade
QUICK VEGETARIAN VEGAN
PER 11/2-CUP SERVING: 210 CAL; 0G FAT
(0G SAT); 0G PRO; 55G CARB (0G FIBER,
52G SUGARS); 11MG SODIUM
Got extra
blossoms? Chop
them and spread
on a plate. Roll
a small round of
soft cheese (such
as goat cheese
or Boursin) in
the flowers, and
serve with buttery
crackers.
APRIL/MAY 2020
 G H A L L E R G I E S
U D D L E T H R O U
WHE N YO U M E
E O F F CO U R S
E V E R YO N
I T T HROWS

MUDDLE
NO MORE
®

STICK WITH THE CONSISTENT ALLERGY RELIEF OF ZYRTEC.®

ZYRTEC ® starts working hard at hour one. It works twice as hard
when you take it again the next day and stays strong day after day.
Use only as directed. © J&JCI 2020
Only Eggland’s Best gives you cage free eggs with
25% less saturated fat and 6 times more vitamin D
No other egg provides 10 times more vitamin E, 6 times more
vitamin D, and 25% less saturated fat. Plus, more of the
delicious, fresh-from-the-farm taste everyone loves. Your love
for your family isn’t ordinary, so why serve ordinary eggs?
Give them only the best–Eggland’s Best.

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 C o o k t o Fo l l ow T R E N D I N G
COOK
PHOTOS: (PORTRAITS) AUBRIE PICK; WARDROBE: SOFIA ODERO; PROP STYLING: MIKHAEL ROMAIN; HAIR AND MAKEUP: PRESTON NESBIT. (RECIPE) BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

TO
FOLLOW

ALTMILLER
Allrecipes Allstar Lisa Altmiller
is one of the 60 million cooks
who visit Allrecipes.com every
month. Find out more about
her prodigious pop-culture
knowledge, her love for crème
brûlée, and her top recipes.

ALLRECIPES.COM 31 APRIL/MAY 2020

 AT HOME “I grew up in the

WITH LISA kitchen next to

my mom, cooking
and baking with her.
She taught me that
the first ingredient
in anything
you make is love.”

TH E KI DS : Jacob’s
a great cook,
Jackson’s learning fro
m all of us,
and Gaby’s a fabulou
s baker.

GET MOR E
OF LISA’S
REC IPES
To follow Lisa,
find her recipes,
and feed your
own recipe feed,
hover your phone’s
camera here.
No app download
needed!

About me: I’m 39 and live in Dixon,
California. I’m director of administration
I just celebrat
ed at a nonprofit that provides vocational
JAYS O N A N D y. services to people with disabilities.
ding annive ar
rs
our 10-year wed
My side gigs: Mom, wife, amateur
photographer, and Allrecipes Allstar*.
Food discovery that changed my life:
Crème brûlée. The first time I had it, I was
19 and at a steakhouse in Phoenix. When my
spoon broke the caramelized-sugar top, I
knew my life would never be the same.
Who I cook for: My husband, Jayson.
And the kids: Jacob, 17; Gabrielle, 14; and
Jackson, 8.
Rare talent no one will pay me for: I am
a walking pop-culture encyclopedia, and
my brain is full of completely useless trivia
(which leaves little room for important
things like algebra or where I put my car
keys). I am also embarrassingly good at
clucking like a chicken and have been known
OUR DOG to “sing” songs in my chicken “voice.”
P E N N Y lo
ves long
walks in th Kitchen tool I can’t live without: My
e park, bark
ing at
anything th KitchenAid stand mixer. I’ve had her since
at moves, sl
eeping all
day, and Am 2003, and she’s still going strong.
erican chee
se.
Best cook I know: A tie between my
mother and my husband. My husband
*Allstars are Allrecipes superfans, a select is a phenomenal cook and really should
group of our most passionate and actively engaged have his own restaurant. He manages to
community members. To learn more about whip up great meals using only a handful
becoming an Allstar, go to armagazine.com/allstars of ingredients.
If I could have a superpower: It would be
to eat all my favorite foods and not gain an
ounce—just like my brother Alan.
My closest thing to an actual superpower:
I type 100 words per minute and can sing
the alphabet backwards.
Few people know: My grandfather Gilbert
was a renowned gunsmith who provided
guns for The Godfather, The Godfather Part
II, and The French Connection.
Best advice I ever got: Don’t look back,
you’re not going that way.
My kitchen is: The room in my house that
brings my family together.
Why I love being an Allrecipes Allstar:
I’ve been an Allstar since Day 1 of the
program. I love it, and it has allowed me to
meet so many wonderful people who I now
consider friends and family. It has also given
me the opportunity to try new foods and
recipes I wouldn’t have otherwise.
For my last meal on earth: I want cheese
pizza from Fazarri’s (my favorite pizza
place in Clarkston, Washington) and a
brownie sundae.
Pet projects I have going: I’ve always
wanted to be a photographer, so as
a birthday present to myself, I signed
up for photography classes at my local
community college.

ALLRECIPES.COM 32 APRIL/MAY 2020

 C o o k to Fo l l ow T R E N D I N G
LOT T I E ’ S P E A N U T B U T T E R C U P C A K E S
HANDS-ON 20 MIN TOTAL 50 MIN MAKES 24 SUBMITTED BY LISA ALTMILLER
NEW RECIPE GO ONLINE TO RATE & REVIEW

1½ cups cake flour 4 . Fill prepared muffin cups two-

2 tsp. baking powder thirds full. Bake until a toothpick
½ tsp. baking soda inserted in centers comes out clean,
¼ tsp. salt 14 to 16 minutes. Let cupcakes cool
1 cup packed dark brown sugar in muffin cups 5 minutes. Using a
½ cup creamy peanut butter, knife, loosen edges; carefully remove
at room temperature cupcakes and transfer to a wire rack
3 Tbsp. applesauce to cool completely. Frost with Lisa’s
3 Tbsp. vegetable oil Banana Butter Frosting, then garnish
1 tsp. vanilla extract with banana chips.
2 eggs
armagazine.com/lotties-
1 cup buttermilk peanut-butter-cupcakes
Lisa’s Banana Butter PER FROSTED CUPCAKE: 463 CAL;
13G FAT (6G SAT); 3G PRO; 88G CARB
Frosting (below) (1G FIBER, 77G SUGARS); 212MG SODIUM
Sweetened banana chips,
for garnish
1. Preheat oven to 350°F. Line
twenty-four 2½-inch muffin cups
with paper liners.
2 . Stir together flour, baking powder,
baking soda, and salt in a small bowl.
3. In a large bowl, beat together
brown sugar, peanut butter,
applesauce, oil, and vanilla with an
electric mixer until smooth and well
combined. Add eggs, 1 at a time,
beating after each addition until
combined. Beat in flour mixture,
alternating with buttermilk, on low
speed until just combined.

Beat 1 cup mashed banana,

1 tsp. lemon juice, and ¼ tsp.
salt in a large bowl with an Grandmother Lottie died
electric mixer on medium
speed 30 seconds. Beat before I was born, but I’ve
in ½ cup softened butter until
creamy, about 1 minute. Slowly heard so many stories about
beat in 7 cups powdered
sugar, 1 cup at a time,
how sweet, beautiful, and
until smooth. Makes 4 cups. funny she was—and most of
all that she was a phenomenal
cook and baker. When I turned
30, my mom gave me the
greatest gift: Lottie’s 1960s-era
yellow recipe box. Most
recipes were handwritten,
others typed. These cupcakes
have been a huge hit.
 To p I t O f f T R E N D I N G
BRING ZINGY

ON
ROAST BEEF
D E L I R OA S T B E E F

THE
M AYO

biscuits
CHIVES

+
PICKLED
RED ONION

Why stop at butter? Your favorite tender,

flaky biscuits are an oh-so-right vehicle
for many tasty toppers. By Caitlyn Diimig, RD

BACON
SCRAMBLE
SCRAMBLED EGGS
PHOTO: BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

+
C R U M B L E D B ACO N

+
GREEN ONION

BERRIES
& CREAM
CREAM CHEESE

+
R A S P B E R RY
PRESERVES

+ MAKE YOU R
BEST B IS CUITS
FRESH THYME See a how-to video
for tips on making
amazing buttermilk
biscuits. Just
hover your phone’s
camera here.
No app needed!

ALLRECIPES.COM 37 APRIL/MAY 2020

 TRENDING
NEW ORLEANS FAR M SPIR IT
POR TLAND, OR

CHE FS ANDREW TICE R

& MICHAEL HUD MAN
OF M EM PHIS

ANIM ALES BARBEQU E CO. BE RNB AUM’S

MINNEAPOLIS FAR GO, ND
PAIA INN
MAU I, HI
(PAIA INN) REBECCA AMBER. (FREELAND SPIRITS) RACHELLE MISHAN. (WASHINGTON, D.C.) GABBY BECKFORD. (BERNBAUM’S) VISIT FARGO-MOORHEAD
PHOTOS: (CHEFS) EMILEE ROBINSON. (NEW ORLEANS & ST. CROIX) GETTY IMAGES. (ANIMALES) ANIMALES. (FARM SPIRIT) FARM SPIRIT.

We asked four food-loving travel writers for insider intel on their most mouthwatering getaways.
Here, their guide to eight delicious destinations you’ll want to put on your bucket list.

WAS HINGTON, D C FREE LAND SPIR ITS

POR TLA ND, OR
ST. CR OI X
U.S. V IRGIN I SLAN DS

ALLRECIPES.COM 39 APRIL/MAY 2020

 It’s a historic city, a port city, a city where so many culinary
standards were invented or set. And yet, New Orleans
LA PETITE GRO CE RY
continues to build on its past in creative ways that keep
every bite fresh and compelling.
Justin Devillier For a deeper
LOCAL achieves a balance
HIDDEN-GEM sense of the
FLAVORS EXPERIENCES
so many chefs strive European,
for—respect for tradition, celebration of African, and Caribbean influences that
local flavors, and a successful personal shaped New Orleans and the South as a
spin—at his flagship restaurant, whole, visit the Southern Food &
La Petite Grocery. From its blue crab Beverage Museum, a treasure trove of
beignets to its rich turtle Bolognese, artifacts that covers everything from BLUE C RA B B EI GNETS
La Petite is a modern New Orleans icon. Acadian migration and Gulf fishing AT LA PET ITE GR OC ERY
culture to the local significance of eating

(ANDREW MICHAEL) ANDREW MICHAEL ITALIAN KITCHEN. (LAS TORTUGAS) LAS TORTUGAS. (WISEACRE) WISEACRE. (CENTRAL STATION) CENTRAL STATION MEMPHIS
New Orleans loves ritual. New Orleans red beans and rice every Monday.

loves a party. And Friday lunch at
Galatoire’s marries the two in the most
delightfully chaotic and cocktail-fueled
way, with tables often intermingling by
meal’s end and the occasional second line
dance parade. Career servers guide you
through the kitchen’s best, which may
include shrimp rémoulade and a flaming
bowl of café brûlot. Don’t even bother
asking for a menu; just trust them.
The unpredictability of the menu at
Coquette is part of its charm. At this
high-low bistro, power duo Kristen
Essig and Michael Stoltzfus showcase
ingredients in their best light. If it’s on
offer, try the charred okra with creole
cream cheese and bottarga—or put
yourself in their hands for a five-course
blind tasting. But don’t fall in love with
any one dish; you may never see it again.
Italians have had a hand in this city’s food
scene since Sicilians arrived in the 1880s.
At Gianna, executive chef Rebecca
Wilcomb pays tribute to the city’s (and
her own) Italian heritage with rustic bites
you’d normally need a passport to find:
soulful pastas (spaghetti with mussels),
hearty meats (roasted pork with fennel
and orange), and little bites (hunks
of sausage baked in bubbling provola
cheese) that make you think, “I’d come
back just for that.”
PHOTOS: (LA PETITE GROCERY & BEIGNETS) GABRIELLE GEISELMAN. (COQUETTE) COQUETTE. (SAZERAC) THE SAZERAC HOUSE. (ELYSIAN BAR) JENNIFER V. COLE.
Dig vintage cookware? The ever-changing
selection at Seasoned includes such gems
as cast-iron skillets, Magnalite roasting
pans, and 1940s Pyrex dishes.
A blend of tasting room, working distillery,
and interactive museum, The Sazerac House
brings cocktail culture to life in three stories
of exhibits. And it’s free.
Awash in gingham and
WHERE outfitted with clawfoot
TO STAY
tubs and canopy beds,
the cheerful 71-room Hotel Peter & Paul is CO Q UE TTE’S KRIST EN ESSI G
the stunning revamp of an 1860s church, & M IC HAEL STOLTZF U S
school, rectory, and convent. It’s also home
to chef Alex Harrell’s The Elysian Bar, one
of the country’s hottest new restaurants. THE SAZE RAC HO USE
Tuck them
SOUVENIRS in your carry-on
or ask them to
ship you some—just don’t miss out on
the chocolate chip cookies from Willa
Jean (willajean.com). Topped with sea
salt and loaded with three different kinds
of Valrhona chocolate, they are perfect.
Other goodies to bring home: French
Truck Coffee (frenchtruckcoffee.com),
Cochon Abita Whole Grain Mustard
(cochonbutcher.com), and Toups Hot
Sauces (toupsmeatery.bigcartel.com).
T HE ELYSI A N BA R AT
HOTEL P ETER & PAUL

This Mississippi native and former Southern Living editor co-authored

the Cajun cookbook Chasing the Gator and has been living her best life
as a global vagabond for two-plus years—traveling Europe, the Middle
East, Asia, Mexico, and the South. She calls both New Orleans and
Sicily home. Follow her adventures on Instagram at @jennifervcole.

ABOUT THE WRITER


Memphis was once
LOCAL known for one
FLAVORS
food: barbecue.
Chefs Andrew Ticer and Michael Hudman
have changed that, building a restaurant
empire that’s worth traveling to try.
The original, Andrew Michael Italian
Kitchen, puts their talented Southern
spin on Italian. Don’t miss the A/M Italian
Breakfast: polenta with pork belly, a
ANDREW MICHAE L poached egg, and crispy pork rinds.
I TALI AN KI TCHE N
It’s hard to imagine a chef who cares
more about his town than Kelly English.
Beyond his heart-first philanthropy, it’s
clear he truly wants people to eat well.
At Restaurant Iris, that might mean
crawfish boil-inspired gnocchi, a burger
layered with bone marrow, or a Sunday-
night family meal that encourages family
dining by charging kids 12 and under by
their age (10 years equals $10).
Las Tortugas Deli Mexicana is where
LAS TO RTUGAS Memphis chefs eat on their day off. Here,
D EL I MEXICAN A chef Jose “Pepe” Magallanes serves the
fresh, bright, vibrant food of his native
Mexico City: braised carnitas, fragrant
tortilla soup, corn coated in cotija cheese
and red pepper. And there’s nary an
overstuffed burrito in sight.
At the beloved Payne’s Bar-B-Que,
a reverence hangs in the air as people
line up for one of the city’s best bites:
chopped smoked pork shoulder, dressed
in a tangy sauce on a bun with crisp
mustard-based slaw.
W ISEACRE BREWING CO.
Fo l l ow t h a t F o r k ! T R E N D I N G
For craft beer–
HIDDEN-GEM lovers and the
EXPERIENCES
hop-obsessed,
Wiseacre Brewing Co. is a must. On
Saturdays, this brewery offers $15 tours
that wind you through the beer-making
process—with samples along the way.
No trip to Memphis is complete without
a visit to the National Civil Rights
Museum, a brilliantly organized tour of
one of our nation’s most complex scars.
Located in the Lorraine Motel, where
Dr. Martin Luther King Jr. was killed, it
features a lunch counter where protesters
practiced sit-ins.
Built in 1914
WHERE as a downtown
TO STAY
train station,
Central Station Memphis reopened in 2019
as a 123-room hotel with sacred public
spaces and details that celebrate the city’s
music and motion: train schedule boards,
a massive wall of vintage speakers, and
Bishop Restaurant, a new spot from native
sons Andrew Ticer and Michael Hudman.
Bring home local
SOUVENIRS spirits from
Old Dominick
Distillery (olddominick.com)—a bottle
of Honeybell Citrus Flavored Vodka, say.
And save room in your suitcase for Central
BBQ Signature Seasoning (eatcbq.com)
and some Phillip Ashley Chocolates
(phillipashleychocolates.com).

The high-low
dichotomy of the
South reigns in
this town. You’ll
find hickory-imbued barbecue and perfect fried chicken—as
well as top chefs opening new restaurants that feed the soul.
C ENTRAL STATION ME MPHI S

When I first started traveling solo, on
a three-month trek through Europe at
WHY age 18, I relied on weighty guidebooks
and hoped I’d meet a kindly stranger
I USE to point me down the path to culinary
bliss. These days? I swipe right.
DATING Anyone who travels regularly
knows that the best finds anywhere
APPS come from interacting with the people
is the fastest way to enter Robert’s
Western World in Nashville, or that
the best tacos al pastor in Mexico City
are from a street stall in a working-
class neighborhood far off the beaten
Condesa path.
Often, that starts with a simple
“Hey, where are you from? Are
you here on vacation?” on Tinder
a Pakistani filmmaker in Houston
shared with me his favorite place for
a curried shredded beef dish called
balochi resha gosh. Or when a Parisian
banker guided me through the drizzly
streets of St. Germain to an unmarked
neighborhood bistro to warm up over
pot-au-feu, while the mustachioed
owner poured us wine from his

FOR
who live there. And, for me, dating or Bumble. personal stash.
apps like Tinder or Bumble are an No, not every local has great taste I’ve had some busts. But I’ve also

INTEL indispensable tool for getting to the

people at the heart of local culture.
You can Google to your heart’s
content, but you have to ask a local
to learn that the alley-side back door
in food and drink. Yes, there are
sometimes ulterior motives for their
friendly assistance. But—but!—
sometimes a message with a stranger
yields traveler’s gold: Like when
stumbled into some of the most soul-
elating dining experiences—all thanks
to new friends plucked from an online
carousel of profiles who merited a
swipe to the right. —JVC

ALLRECIPES.COM 41 APRIL/MAY 2020

With a range that includes Southeast Asian street eats, Argentinian empanadas, and Filipino and
Ethiopian feasts, the Twin Cities’ diverse dining scene is a big part of what drew me here. We have
top-rated food halls (Midtown Global Market, and Keg and Case), Hmong marketplaces, specialty
bakeries, ethnic grocery stores, breweries, distilleries, cocktail bars, and even a vegan butcher.

ALMA

ANI MALES BA RBEQ UE CO. APOY

There’s a reason Minnesota Reserve early to lock in

LOCAL Ann Kim won a 2019
FLAVORS
James Beard Award
for Best Chef Midwest, and it’s not just her
perfectly charred pizza. The Young Joni
staff works Minneapolis magic on whole
fish, veggie sides, and creative salads.
Minnesota is having a barbecue awakening.
And nobody fires up juicy slabs of pork
belly and dino-sized salt-and-pepper ribs
like Animales Barbeque Co., a food trailer
just outside Able Seedhouse & Brewery in
northeast Minneapolis.
Culinary diversity is one of the Twin Cities’
greatest strengths. Apoy, in southwest
Minneapolis, showcases Filipino favorites
such as longaniza (sausage), lumpia
(eggrolls), and adobo (stewed chicken) and
serves kamayan feasts for anywhere from
two to 50 diners on Thursdays.
The Jucy Lucy—a burger stuffed with
molten-hot American cheese—is
Minneapolis’ most famous food. I think it’s
best sampled at Matt’s Bar & Grill, where
pickles, onions, and a squishy-soft bun
make it extra tasty.
Many a Minnesotan can claim Scandinavian
heritage. Pop into Ingebretsen’s, a 99-year-
old Nordic marketplace, to pick up lefse
rolling pins, juniper coffee scoops, and
cloudberry preserves.
HIDDEN-GEM is home to
WHERE one of seven minimalist-
EXPERIENCES TO STAY
America’s second- chic guest rooms at
largest Hmong community. At Hmongtown Alma, a Minneapolis boutique inn attached
Marketplace in St. Paul, you can shop for to the award-winning restaurant of the same
rambutan and banana blossoms, then mow name. Bookings include breakfast from the
down some tender chicken meatballs and house bakery.
fiery papaya salad at one of its food kiosks.
Sign up for a tour of Hennepin Made’s Take home an
glassblowing studio, which shares a roof SOUVENIRS apron from BA
with Parallel Café, one of Minneapolis’s Craftmade Aprons
best—and best-looking—coffee shops. (bacraftmadeaprons.squarespace.com),
which was founded by the seamstress mom
Vegan glazed donuts to go? Yes, please! of three local chefs. Snag a bag of campfire-
Follow Bakery Box (@bakeryboxmpls on ready gourmet marshmallows from North
Instagram) to find out when pastry chef Mallow (northmallow.com), made by camp
Abby Kastrul is hosting its next pop-up. counselors Mike and Christine Nelson. Or,
for something a bit stiffer, pick up a bottle
And don’t forget the Minnesota State Fair:
of MinneApple brandy from woman-owned
llama costume contests; dairy princesses
Crooked Water Spirits in Minneapolis
carved in butter; and the Dilly Dog, a
(crookedwaterspirits.com). It’s made
bratwurst stuffed inside a pickle, deep-fried
with local Honeycrisp apples and aged in
to crispy golden bliss, and served on a stick.
bourbon, port, and French oak barrels.
It runs from August 27 to September 7 this
year, in St. Paul.
This ex-East Coast writer spent years exploring Asia and Australia and
embarked on an epic search for a new U.S. hometown before settling in
Minnesota’s Twin Cities in 2018. Co-founder of the website Minnevangelist,
Ashlea also is editor-at-large for travel magazine AFAR. Follow her
adventures on Instagram at @minnevangelist and @ashleahalpern.

ABOUT THE WRITER


For curiously
LOCAL
FLAVORS
progressive spins on
classic deli fare, head
to BernBaum’s. The house-baked rugelach
would make any bubbe proud, and you can’t
go wrong with the Israeli lamb sandwich,
smoked trout melt, or vegan “lox” with
whipped tofu.
Don’t judge New American restaurant
Luna by its unlikely location in a strip
mall. Chef Ryan Nitschke is a master of
seasonality, dishing up refined entrées like
butter-poached monkfish with maitake
mushrooms and pomegranate, as well as
rustic comfort foods like flaky beef pasties
and cheddar-and-chive popovers.
The chicken and rice at zero-frills East
African eatery Rugsan Cuisine isn’t much to
look at, but darn if it isn’t tasty. Testament
to its authenticity is the dining room full of
Somali transplants who eat here regularly.
Wild Terra Cider is North Dakota’s only
urban cidery and kombucha bar. Order
a flight of four 5-oz. pours to sample its
wares, slotted into major categories such as
funky, hopped, or spiced.
Cross the Minnesota state line and
into Fargo’s sister city of Moorhead to
experience a taste out of time and space.
PHOTOS: (ANIMALES) ANIMALES. (APOY) ASHLEA HALPERN. (ALMA) MEET MINNEAPOLIS. (FARGO THEATRE & BERNBAUM’S) VISIT FARGO-MOORHEAD
The Moorhead Dairy Queen franchise has
been in operation since 1949 and claims to
have invented the Dilly Bar, a dipped disk of
frozen soft-serve on a stick.
Make all the “Aww, geez” jokes
you want. The Fargo food scene is
impossibly cool. From progressive Jewish deli fare and wallet-friendly
East African cuisine to next-level fine dining in strip malls, the
eats here are not just wonderfully quirky: They’re seriously good.
FAR GO THEATR E
BERNBAUM’S
Cooks will love the
HIDDEN-GEM
EXPERIENCES
fair-trade kitchen
goods—organic
chef’s towels, stone napkin rings, olive-wood
salad utensils tipped with recycled metal—at
downtown boutique Others.
Immerse yourself in Nordic culture at the
Hjemkomst Center in Moorhead. It’s
home to an exacting reproduction of a
9th-century Viking burial ship, as well as a
full-scale replica of Norway’s Hopperstad
Stave Church.
Catch a live concert, touring comedian, or
indie flick at the restored Fargo Theatre,
a 94-year-old Art Deco cinema with an
original Mighty Wurlitzer pipe organ.
Drop by the (free!) Plains Art Museum to
see traditional and contemporary work by
Native American and Great Plains artists,
including a huge James Rosenquist mural.
Boutique hotel pickings in
WHERE
Fargo are slim, so I choose
TO STAY
to stay at a reputable
chain like the Country Inn & Suites by
Radisson or, for more personality, an Airbnb.
Get a handmade
SOUVENIRS bread board by Fargo
woodworker Steve
Danielson (@sdanielson1961 on Instagram).
And don’t leave without some Widman’s
Chippers, chocolate-covered potato chips with
a cult following (carolwidmanscandy.com).
ALLRECIPES.COM 43 APRIL/MAY 2020
Fo l l ow t h a t F o r k ! T R E N D I N G
TIPS FROM
AN AIRBNB
SUPERUSER
I’ve slept in more than 100 Airbnbs
around the world. As an unofficial
Superuser (my term, not theirs), I’ve
learned a thing or two about sussing
out a great short-term rental in a sea
of home-sharing mediocrity. Here, five
tips to help make your next booking
as memorable as a five-star hotel:
1. FILTER TO FIND SUPERHOSTS.
Airbnb gives you plenty of options
for filtering listings, but only one of
them actually matters: Superhost.
The company doesn’t hand out those
badges willy-nilly: A host must meet
stringent criteria to qualify, including
maintaining an overall rating of at
least 4.8 (out of 5). Once a host is
in the club, Airbnb checks on their
reviews four times a year—just to
make sure they’re keeping up the
good work.
2. SEARCH REVIEWS FOR MUST-HAVES
(AND MUST-NOTS). Think about what’s
most important to you when booking
an overnight stay. I travel half the
year for work, so a reliable Wi-Fi
connection is my holy grail. If the
Internet is unreliable in a prospective
Airbnb, you can bet I’ll read about it
in the user comments. Other terms to
type in the search tool: dirty, noisy,
and bedbugs (yuck!).
3. SCOUR GALLERY IMAGES FOR
PERSONALIZED TOUCHES. A boring
white box with bougie furniture
suggests to me that a host doesn’t
care all that much. Show me some
character already! I stayed with a host
in South Carolina, for instance, who
decorated her cabin with American
flags, camouflage comforters, and a
zoo’s worth of taxidermy. I may not
have loved her choice of decor, but at
least the place had personality.
4. CHECK RESPONSES TO PAST USER
COMPLAINTS. The best hosts run
their rentals like boutique hotels—
anticipating desires and dealing with
problems expediently and kindly. A
host who flies off the handle at the
littlest criticism in a consumer review
signals trouble to me. The replies that
impress me are coolly professional
and diplomatic: acknowledging the
complaint, apologizing if warranted,
and promising to rectify the situation
for future guests.
5. DO A BRAND CHECK. Good hosts
tend to take branding seriously,
christening their rental with a
catchy name, building it a website,
launching an Instagram account,
hashtagging it into oblivion, and even
uploading YouTube videos to show
off its amenities. That kind of pride in
ownership and attention to detail in
branding often carry through to the
rental experience. —AH
Fo l l ow t h a t F o r k ! T R E N D I N G

Brunch is an essential With more than

LOCAL Portland experience. HIDDEN-GEM 600 food carts in
FLAVORS EXPERIENCES
And while long this city, you can
lines are worth the wait at the beloved spend loads of time just figuring out where
Screen Door and itty-bitty Broder (oh, to start. Enter Eat Adventures Food Tours,
those ebelskivers!), you’ll find me sitting at which offers citywide and neighborhood-
the bar at Canard, devouring the decadent centric food cart tours.
THE R EUBEN AT
Duck Stack—a perfect pancake smothered
in duck gravy with a fried duck egg on top. Visiting on a Saturday? The Portland Farmers KENNY & ZUKE’S DELI CAT ESSEN

Add seared foie gras for an extra $15, and
get ready for a food coma.
You have to get advance tickets for dinner
at Farm Spirit, which might be the world’s
most innovative vegan restaurant: Its
ever-changing tasting menu features
food grown within 105 miles. Its plant-
based preparations (which might include
fermented mustard greens in a squishy
steamed rye bun or a beet salad with
crispy aquafaba meringue chips) dazzle.
And the kitchen sometimes sends out a
head-scratchingly wonderful “cheese” and
crackers course before dessert.
If you’re more of a carnivore, head to
Kenny & Zuke’s Delicatessen for the
smoky house-cured pastrami: buttery rich,
sliced to order, and stacked like ruby jewels
in its outstanding Reuben sandwich. This
very Northwest delicatessen also makes
what might be the best bagel west of the
Mississippi, as measured on the not-too-
soft, not-too-chewy index.
For a delicious deep-dive into the city’s
rich culinary landscape, book your trip to
coincide with Feast Portland, a citywide
celebration of the coolest chefs, venues,
and menus. It’s September 17–20 this year.
Market at Portland State University features
globally inspired foods served on durable
dishware to minimize landfill-bound waste.
Toast the Rose City at Freeland Spirits,
a women-owned and -operated artisan
distillery that uses Oregon-grown grains for
its elegant gin. It offers tours Wednesdays
through Sundays and has its own snazzy
cocktail bar. And the bottles are so pretty!
The London-based
WHERE Hoxton Hotel is in the
TO STAY
city’s historic Chinatown.
While many of the adorable rooms are on the
FREE LAND SPIR ITS
snug side, the welcoming lobby is so comfy
that guests treat it like a living room. Its
rooftop taqueria, Tope, is worth a visit, too.
Fill your carry-
SOUVENIRS on with lovely
cookbooks from
Powell’s City of Books. And carve out some
time to explore the artisan edibles at nearby
MadeHere. I stock up on Hot Winter hot
sauce, made with heirloom peppers such as
Bulgarian Carrot, and tiny tins of Jacobsen
Sea Salt for my purse. Speaking of salt, the
TOPE AT
inventory of salts at The Meadow, sourced
HOXTON HOTEL
from around the globe, will blow your mind.

This Northwest city is a beacon for ambitious culinary

pros who gleefully showcase local farmers, fisherfolk,
winemakers, distillers, and brewers. The only problem:
There are too many awesome places to try. A long
weekend is only going to make you hungry for more, so come for a week and try all of these spots.

Not long after we sold our home to Dungeness crab in a squid ink pasta And then there’s the people we
“live the dream” in a 23-foot RV, it with saffron cream sauce in Oregon. meet. En route to Dollywood in Pigeon
HOW became painfully clear that our new Fat Gulf shrimp in a seafood boil in the Forge, Tennesee, we spotted the sign

LIVING
kitchen setup was a nightmare. Instead magical Outer Banks. Yes, I made those for Benton’s Smoky Mountain Hams
of a walk-in pantry, we now had a Instagram-worthy things! and were thrilled to find owner Allan

IN AN RV couple of cupboards. Our prep area?

No larger than a medium pizza. And
My kitchen’s limitations also have
forced me to learn new skills. Early
Benton inside. As we stocked up, he
told me how best to cook his famous

MADE whenever I heated my cast-iron skillet,

the smoke detector shrieked.
on, my husband taught me the art of
roasting veggies directly on campfire
country ham (by just barely warming it
in the pan), a lesson I’ll not soon forget.

ME A Two years and 20,000-plus miles

later, I can say with certainty that living
BETTER in an RV has made me a better, more
creative, more organized cook.
COOK Exotic-to-me ingredients and dishes
from our travels have pushed
me out of my comfort zone: Fresh
coals, blistering their outsides before
moving them to indirect heat. We
Surprisingly, I’ve also mended my
messy cooking ways. I now keep things
ate my first experiment—fire-roasted
butternut squash with pasta and
tidy as I cook because, in a space so
small, I’ve got no other choice. Added
foraged sage—while the sun set off
the Oregon Coast. Yup, living our best
bonus: There’s no big after-dinner
cleanup, which leaves us more time to
lives for sure. savor the food. ÑLK

ALLRECIPES.COM 44 APRIL/MAY 2020

 This seasoned food and wine writer has spent the past two years on
the road—literally. She and her husband traded their Seattle home in
for an RV and have been traveling ever since, sharing their delicious
finds on Instagram at @OurGrandTour. Leslie also writes the “Going
Mobile” column for The Spokesman-Review in Spokane, Washington.

ABOUT THE WRITER

P OKE BOWL F R OM TAM URA’ S MARK ET

Eateries on this tiny dot in
the Pacific—whether humble
lunch joints or chef-driven fine
dining—are truly fueled by
local farmers and fishers. Blushing lychees, Kula onions, and
flopping-fresh fish make a long flight to Maui well worth it.
Your first stop after After exploring the dramatic and slightly
LOCAL leaving the airport in scary Olivine Pools (beware rogue waves!),
HANDM ADE LEI S
FLAVORS
Kahului needs to be continue on a narrow dirt road to the teeny
Tamura’s, a no-frills wine and liquor store town of Kahakuloa for some of Julia’s Best
with a poke counter. Get your spicy ahi tuna Banana Bread. With pound cake-style
bowl to go and enjoy it at Ho’okipa Beach texture, this banana bread tastes of pure,
Park, about 9 miles east, where world-class locally grown banana goodness. Buy at
windsurfers fly when the weather’s right. least two loaves because you’re going to
start craving more the minute you finish
While on the windward side of the island,
each deeply flavored slice.
(POKE BOWL) KAREN DB PHOTOGRAPHY. (LEIS & OLIVINE POOLS) GETTY IMAGES. (SURFING GOAT DAIRY) SURFING GOAT DAIRY

make a slight detour to Takamiya Market

PHOTOS: (REUBEN) KENNY & ZUKE’S DELICATESSEN. (FREELAND SPIRITS) JOHN METCALF. (TOPE & HALEAKALĀ) LESLIE KELLY.

for some incredible kalbi-marinated beef to
cook later. Even if you’re staying at a spot
that doesn’t have a kitchen, nearly every
public park has grills, and the cookout
tradition is strong here, especially on
Sundays when families gather at the beach.
You can endure long waits for a breakfast
table at The Gazebo, but I’d rather get my
OLI VINE POO L S
macadamia nut pancake fix at The Pioneer
Inn Grill and Bar. It’s on the harbor in
Lahaina, just a short walk from the world’s
most photographed Banyan tree. If you’re
lucky, local ladies might be making leis
nearby. Go ahead: Get yourself a fragrant
flower necklace. It’s part of the pleasure of
being in paradise.
While fancy resorts offer loads of upscale
dining options, when I’m on Maui, I want
to get my fill of humble-plate lunches—
those meaty meals that always include a
double shot of carbs. It’s tough to top the
Loco Moco at Joey’s Kitchen. The gravy-
drenched, egg-topped burger patty meal
SU RFING GOAT DAIRY
is a great way to celebrate your triumphant
stand-up paddleboard excursion.
HALEAKALĀ
NATI ONA L PARK Start the day
HIDDEN-GEM with a latte at
EXPERIENCES
MauiGrown
Coffee, a cool cafe near a historic sugar mill.
Owner James “Kimo” Falconer can fill you in
on efforts to revive Hawaiian coffee groves.
Head upcountry to the beautiful Ali’i Kula
Lavender Farm, which has one of the best
vistas on the entire island, with sweeping
views down the valley toward the Pacific.
Then stop for a cheese plate at Surfing
Goat Dairy, which also stocks goat-cheese
truffles and adorable goat-themed merch.
The Kā’anapali Beach
WHERE Hotel celebrates the
TO STAY
history of the island
and its people with
fond respect, through its daily cultural
classes, the sensational spread at its stand-
out weekly luau, and the deliciously old-
fashioned Mai Tai at its Tiki Bar and Grill.
On the island’s other side, the Paia Inn
blends a retro vibe with modern amenities.
Some rooms have private patios and
walkout access to a beautiful beach. For a
true adventure, go camping on the Hana
side of the island. We spent a few magical
days in a vintage VW van exploring the
fringe of Haleakalā National Park.
For made-here
SOUVENIRS passion fruit jam,
coconut syrup,
and poke seasoning mix, stock up at
Foodland stores and Mana Foods. And if
you’ve spent every waking minute having
way too much fun to shop, the airport gift
shops also are pretty darned good.
 The cuisine of St.
Croix, St. John,
and St. Thomas—
the islands that
make up the U.S.
Virgin Islands—
draws influences
from their colonial history and their proximity to Puerto Rico, PA IN KILLER
CO CKTAI L

Jamaica, Trinidad, Tobago, and other Caribbeans. It’s a sweet-

spicy-sunny-earthy-ocean hybrid you’ll find nowhere else.
Visiting
LOCAL Gladys’ Cafe when
FLAVORS
on St. Thomas is like
checking out the Empire State Building
when in New York: It’s just something
you do. As a person of Jamaican
heritage, I especially loved the oxtail
and vegetables—so tender and perfectly
seasoned I almost got up and washed my
plate after eating, as I do on instinct at
my grandmother’s house.
While there are not many budget finds
on St. John, you will inevitably come
across the Sun Dog Cafe. Located
centrally, it has easy parking and good
shade, a blessing after a day in the sun.
Try the quesadillas. They are huge!
sample local favorites which, depending
on the day, might include coconut pastries,
locally sourced fruit drinks, or lentil balls
with passion fruit dipping sauce.
For a daytrip, dive headfirst into the
pristine, clear, calm waters off St. Thomas SNO RKELING
and snorkel with sea turtles! The VI Cat WIT H S EA TURTLE S
excursion company offers a turtle-friendly
experience (no touching but lots of up-
close-and-personal admiring) as part of a VIR GIN IS LA ND FOOD TOURS
cruise with complimentary drinks, snacks,
and music after you’re done swimming.
For nighttime adventure, tour of one of two
bioluminescent bays on St. Croix, where
naturally light-emitting microorganisms and
other aquatic creatures set the water aglow.

At the Caribbean Fish Market on Rebuilt better than

St. Thomas, you can enjoy incredible WHERE ever after Hurricane
seafood harvested by local fisherfolk TO STAY
Maria barreled through,

prepared with local herbs and served in
view of the breathtaking Cowpet Bay.
Ever held a conch shell to your ear and
tried to hear the ocean? In the U.S. Virgin
Islands, you can taste the ocean when
PHOTOS: (PAIN KILLER, SNORKELING & MARRIOTT) GETTY IMAGES. (FOOD TOURS) VIRGIN ISLAND FOOD TOURS.
the beautiful Marriott Frenchman’s Cove
resort might remind you of the colorful
hillsides of Italy’s Cinque Terre. And yet,
SAI LING NEAR
surrounded by perfectly temperate
ST. THO MAS
St. Thomas waters and hosting a variety of

you eat conch. It’s served here in fried
fritters, sautéed in sauces, or folded into
chunky chowders. Also get yourself a
Pain Killer—a creamy cocktail featuring
rum, coconut, and fresh pineapple and
orange juices. On offer at nearly every
bar on every island, it lives up to its name.
Take in the fresh
HIDDEN-GEM island air and
EXPERIENCES
get your eat on
with Virgin Island Food Tours, a food and
cultural walking tour on St. Croix. You’ll
(SAILING, POCA MADRE & CITYCENTERDC) GABBY BECKFORD. (DC WINE FEST) DC WINE FEST
ocean tours, it’s definitely Caribbean.
I love the simple
SOUVENIRS hook bracelets
found at shops
around the islands, such as Sonya Ltd.
(sonyaltdstore.com). Wearing the hook
pointing toward your heart supposedly
signals that your heart is taken. You’ll also
want to take home a bottle (or five) of
Jerome’s Hot Sauce. Made on St. Thomas,
it’s a mouth-pleasingly spicy mix of hot
peppers and vinegar, with onions, garlic,
brown sugar, and more.

MA RR IOTT
FRENC HMA N’S COVE

This D.C.-based 24-year-old engineer and traveler runs the popular

Packs Light blog, has been to every state except Alaska, seeks
affordable and once-in-a-lifetime experiences, and sometimes shows
up at airports and books “the cheapest flight to anywhere.” Follow
her adventures on Instagram at @packslight.

ABOUT THE WRITER


Cozy Poca Madre offers
LOCAL my favorite upscale D.C.
FLAVORS
twist on Mexican food:
surprising dishes like hamachi ceviche in
hibiscus sauce and burritos stuffed with lobster
and Wagyu beef—not to mention its 12-course
taco omakase (chef’s choice) dinners.
For a sip with historical significance, visit
Round Robin Bar. Established in 1847, when
James Polk was president, this venerable bar
has served politicians and celebrities from
three different centuries. It’s also in the hotel
where Dr. Martin Luther King Jr. wrote his
“I Have A Dream” speech.
A short drive outside the city, in Arlington,
you’ll find my favorite place to be on a rainy
day: Takohachi. This warm, budget-friendly
eatery serves $1 nigiri all day, every day.
It’s an absolute requirement that you try
mumbo sauce while in D.C. This oft-offered
condiment is tangy, sweet, sour, and
barbeque-y—but very much its own thing.
Chesapeake blue crab, a Maryland specialty-
turned-D.C favorite, is another must. And
you can’t leave without a chili half-smoke dog
at Ben’s Chili Bowl, which President Barack
Obama visited 10 days before his inauguration.
When it opened in
HIDDEN-GEM
2016, the National
EXPERIENCES
Museum of African
American History and Culture made waves
with its diligent recounting of the African
American experience. This museum leads
This city is so international, it’s common to find five restaurants,
each with a different cuisine and price point, all on the same
block. To eat in D.C. is to feel history, taste new-to-you spices,
hear languages you don’t know, and love every second of it.
HAM ACHI I N HIBI SC US
AT POCA MADRE
you through inspiration, desperation, and
contemplation with a strikingly unfiltered lens
of what it has meant to be black in America.
D.C.’s ultimate year-round market,
Eastern Market, hosts merchants who sell
food and produce from around the world.
Stop by on a weekend, when it comes alive
with live music, and find farmers from nearby
Virginia, West Virginia, Pennsylvania, and
Maryland selling fresh produce at great prices.
Held annually each spring, DC Wine Fest
is a wine-tasting experience that also includes
local foods, art, music, and great company.
They even throw in a few whiskeys and gins
for those spouses or friends who are crazy
enough not to prefer wine. It’s April 18 this
year, and session tickets start at just $35.
A hybrid of music venue,
WHERE murder-mystery set,
TO STAY
museum, and 100-room
hotel, the Mansion on O Street was designed
in 1892 by Edward Clark (one of the architects
of the U.S. Capitol). Stay here and you’re
bound to find a surprise: There are more than
70 secret doors! Room themes vary: Yours
might channel Elvis, French royalty, or a safari.
If you visit the
SOUVENIRS National Air and
Space Museum,
one of 17 Smithsonian museums in the
capital, pick up some freeze-dried ice
cream. It may not be quite as tasty as the
real deal, but it’s definitely made to travel.
CIT YCE NTER DC
SHOWING ITS COLO RS
ALLRECIPES.COM 47 APRIL/MAY 2020
Fo l l ow t h a t F o r k ! T R E N D I N G
ALL YOU NEED
IS A CARRY-ON
Not checking a bag might sound difficult,
especially for a long trip, but it’s really
one of the best things you can do.
Why endure the headache of paying
baggage fees, dragging around
clothes you never end up wearing,
and risking airlines misplacing or
damaging your luggage?
I’ve gone on three-week backpacking
trips with only a carry-on and a personal
bag—with no sacrifices in style or
variety. I promise you there is more than
enough room in that carry-on. You just
have to be a bit creative! Here are a few
tips to help you pack light:
FIRST, THE RIGHT EQUIPMENT! If you
won’t be camping or switching
accommodations often on your trip,
I suggest hard molded-plastic luggage.
It’s much easier to compress stuff into.
To further aid compression, use packing
cubes that force air out (I prefer those
that are made of nylon and mesh, so
your clothes can still breathe) and roll
your clothes rather than folding them.
NEXT, EDIT TO ELIMINATE EXCESS. While
packing, ask yourself, will I wear this
more than once? Are 90 percent of
my clothes in the same color family or
neutrals so they can mix and match? Is
each item logical for the weather and
activities I expect? It’s also good to
remember: If the weather changes, you
can borrow or buy an umbrella or scarf
or what-have-you when you get there.
FINALLY, ADOPT THE MINDSET. Being
part of #TeamCarryOnOnly is not about
sacrificing or about being minimal just
for the sake of being minimal. It’s about
knowing what’s important in travel—the
experiences and freedom you have when
you’re not lugging around extra stuff!
P.S.: If you’re worried you won’t have
room for souvenirs, you can always buy
a box or bag for special gifts and ship it
or check it on your flight home. ÑGB
DC WINE FE ST
 B u rg e r s T R E N D I N G
Pretty much every part of the country claims hands-down ownership
of the best burgers anywhere. So we pulled together the best of
those bests—from Hawaii, the Midwest, Southwest, Northwest, and
Northeast. Put them to the test to see which one you love most.

BY DOUG CRICHTON | LETTERING ART RAE DANNAMAN | PHOTOS BRIE PASSANO

FOOD STYLING CHARLIE WORTHINGTON | PROP STYLING SUE MITCHELL

“If you cook dried

beans in an
Instant Pot
instead of using
canned beans,
the patties stay
together so
much better!”
SEE PAGE 53 – SARAH ROSIE
FOR THESE
BURGER RECIPES

ALLRECIPES.COM 49 APRIL/MAY 2020

 “If your chicken
breasts are extra
thick, pound
and flatten them
to a medium
thickness to grill
more evenly.”
– DANIELLELYN

ALLRECIPES.COM 50 APRIL/MAY 2020

 B u rg e r s T R E N D I N G
“The mayo
mixture was
awesome. Who
would have
thought a shot
of espresso
would marry
the flavors?”
– SUZZ “I toasted my
bun with a smear
of butter. This
burger has very
mellow flavors that
complement each
other well.”
– MICHELLE CLAY
 “I made some
homemade
tzatziki yogurt
sauce and added
a spoonful or two
to each grilled
pita pocket.” “Minus the pita,
– SNOHFLAKE
this makes a good
low-carb main.
I serve it with
broiled eggplant
slices seasoned
with curry powder
and paprika.”
– LINDA H

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY ALAN HOLLISTER

 132 REVIEWS
1 lb. ground lamb
2 Tbsp. chopped fresh mint leaves
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped fresh oregano
1 Tbsp. chopped garlic
1 tsp. dry sherry
1 tsp. white wine vinegar
1 tsp. molasses
1 tsp. cumin
½ tsp. salt
½ tsp. black pepper
½ tsp. crushed red pepper
¼ tsp. ground allspice
4 Greek pita flatbreads
2 oz. feta cheese, crumbled
Chopped tomato, cucumber
slices, red onion slivers, and
Greek yogurt, for garnish
1. Mix together lamb, mint, cilantro,
oregano, garlic, sherry, vinegar, and
molasses in a large bowl. Shape into
four 4½-inch-thick patties.
2 . Stir together cumin, salt, black pepper,
red pepper, and allspice in a small bowl.
Sprinkle evenly over lamb patties.
3. Brush a grill pan with oil and preheat
over medium heat. Grill burgers 5 to
7 minutes per side or until an instant-read
thermometer inserted into thickest parts
registers 160°F. Set aside.
4 . Arrange pitas on grill pan; grill until
hot, 1 to 2 minutes per side. Serve burgers
wrapped in pitas and topped with feta.
Garnish with tomato, cucumber, red onion,
and Greek yogurt.
armagazine.com/grilled-spicy- lamb-burger
QUICK
PER BURGER: 497 CAL; 25G FAT (11G SAT); 27G PRO;
39G CARB (3G FIBER, 3G SUGARS); 845MG SODIUM

CHEF JOHN’S JUICY LUCY
HANDS-ON 15 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY CHEF JOHN
★★★★ 17 REVIEWS
11/2 lb. ground beef
2 tsp. Worcestershire sauce
1/2 tsp. garlic powder
1/8 tsp. cayenne pepper
4 slices sharp cheddar cheese
1/2 tsp. kosher salt
1/2 tsp. black pepper
4 hamburger buns, split
4 slices tomato
4 lettuce leaves
Pickles, ketchup, and
mustard (optional)
1. Mix together beef, Worcestershire,
garlic powder, and cayenne in a large
bowl. Divide mixture into eight 3-oz.
balls, then press into patties about
4 inches in diameter.
2 . Cut a 31/2-inch round from each
cheese slice using a round cookie cutter
or the rim of a glass. Sprinkle 4 patties
with 1/4 tsp. each salt and black pepper,
then top with cheese rounds and leftover
cheese pieces. Top with remaining
4 patties and gently press edges together
to seal. Sprinkle with remaining 1/4 tsp.
each salt and black pepper.
3. Heat a grill pan over medium-high heat.
Grill patties 5 minutes per side or until
an instant-read thermometer inserted
into top patties (before reaching cheese)
registers 160°F. Serve on buns with
tomato and lettuce—and (if using) pickles,
ketchup, and mustard. [We’re such
cheeseheads that we topped ours with a
slice of cheddar in the photo on page 48.]
armagazine.com/chef-johns-juicy-lucy
HIDDEN GEM QUICK
PER BURGER: 613 CAL; 36G FAT (15G SAT); 43G PRO;
26G CARB (1G FIBER, 6G SUGARS); 769MG SODIUM
S P I C Y B L AC K B E A N
A N D CO R N B U R G E R S
HANDS-ON 15 MIN TOTAL 35 MIN
SERVES 4 SUBMITTED BY GRUMPY’S
HONEYBUNCH
★★★★ 45 REVIEWS
3 Tbsp. olive oil
1/2 cup chopped onion
1 jalapeño pepper,
seeded and minced
2 cloves garlic, minced
1 tsp. dried oregano
1/2 cup diced red bell pepper
1/2 cup sweet corn kernels
1 (15-oz.) can no-salt-added
black beans, rinsed and drained
1/2 cup dried bread crumbs
4 tsp. chili powder
1 Tbsp. minced fresh cilantro
1/2 tsp. cumin
1/2 tsp. salt
1/4 cup flour
4 hamburger buns or
(7- to 8-inch) flour tortillas
1 cup finely shredded lettuce
1 avocado, sliced
Salsa, tomato slices,
or sour cream (optional)
1. Heat 1 Tbsp. oil in a skillet over medium
heat. Add onion, jalapeño, garlic, and
oregano; cook, stirring, until onion is
softened, about 4 minutes. Stir in bell
pepper and corn; cook until bell pepper
is tender, about 4 minutes more.
2 . Mash beans in a large bowl. Stir in
onion mixture, bread crumbs, chili powder,
cilantro, cumin, and salt. Knead until
mixture clings together, then divide
into 4 patties. Put flour in a shallow plate;
dredge patties to coat all over.
3. Heat 1 Tbsp. oil in skillet over medium
heat. Add patties; cook until browned
on 1 side, 5 to 8 minutes. Add remaining
1 Tbsp. oil to skillet and turn patties over;
cook until browned, 5 to 8 minutes more.
Serve on buns with lettuce and avocado
slices—and (if using) salsa, tomato slices,
or sour cream.
armagazine.com/spicy-black-bean-and-
corn-burgers
HEALTHY QUICK VEGETARIAN
PER BURGER: 490 CAL; 21G FAT (3G SAT); 15G PRO;
65G CARB (11G FIBER, 8G SUGARS); 701MG SODIUM
A LO H A C H I C K E N B U R G E R
HANDS-ON 30 MIN TOTAL 50 MIN
SERVES 4 SUBMITTED BY CHRIS MCDANIEL
★★★★★ 70 REVIEWS
2 boneless, skinless chicken
breasts (about 1 lb.)
1/4 cup soy sauce
8 slices thick-cut bacon
1/4 cup reduced-sodium
teriyaki sauce
4 slices Swiss cheese
4 sweet Hawaiian
hamburger buns, split
2 Tbsp. butter, softened
4 slices fresh or canned pineapple
1/4 cup mayonnaise
4 leaves iceberg lettuce
4 slices tomato
1. Put chicken and soy sauce in a large
zip-top plastic bag; seal and turn to coat.
Chill 30 minutes.
2 . Meanwhile, add bacon to a skillet or
grill pan over medium-high heat; cook
until crisp, 7 to 9 minutes. Drain on paper
towels, then crumble when cooled.
3. Preheat a stovetop grill pan over
medium heat or an outdoor grill to
medium heat (325°F to 375°F).
4 . Transfer chicken from marinade,
discarding marinade, to grill pan; grill
6 to 8 minutes per side or until an instant-
ALLRECIPES.COM 53
B u rg e r s T R E N D I N G
read thermometer inserted into thickest
parts registers 165°F. Generously brush
both sides of chicken with teriyaki sauce.
Top with cheese, then cover until cheese
is melted. Remove chicken from grill pan
and cut into 4 pieces.
5. Spread cut sides of buns with butter.
Arrange buns, cut sides down, on grill pan;
grill until toasted and grill marks appear,
about 2 minutes. Pat pineapple slices
dry with paper towels and arrange on
grill pan; grill until light brown grill marks
appear, about 2 minutes.
6. Serve chicken on buns with
mayonnaise, bacon, pineapple, lettuce,
and tomato slices.
armagazine.com/aloha-chicken-burger
PER BURGER: 722 CAL; 43G FAT (18G SAT); 45G PRO;
36G CARB (1G FIBER, 19G SUGARS); 1,233 MG SODIUM
S E A H AW K B U R G E R
HANDS-ON 15 MIN TOTAL 40 MIN
SERVES 4 SUBMITTED BY LOREM IPSUM
★★★★★ 13 REVIEWS
4 (1/2-inch) slices sweet onion
(such as Walla Walla)
1 tsp. vegetable oil
4 (6-oz.) ground beef patties
1/4 tsp. salt
1/8 tsp. black pepper
4 slices Monterey Jack cheese
1/2 cup mayonnaise
1 Tbsp. brewed espresso
(such as Starbucks)
1 tsp. sriracha sauce
4 kaiser or sesame seed
buns, toasted
2 oz. smoked salmon, flaked
Arugula or iceberg lettuce
and tomato slices (optional)
1. Heat a grill pan over medium-
high heat or an outdoor grill to
medium-high heat (375°F to
450°F). Brush onion slices with
oil, then transfer to grill pan; grill,
turning once, until golden brown,
about 10 minutes. Set aside.
2 . Sprinkle beef patties with salt
and pepper. Transfer to pan; grill
7 to 9 minutes per side or until an ALEXA-ENABLED!
instant-read thermometer
Just say, “Alexa,
inserted into thickest parts
ask Allrecipes
registers 160°F. Add cheese,
for Seahawk
cover, and grill until cheese is
melted, about 1 minute more.
Burger.” She’ll
3. Whisk together mayonnaise,
guide you
espresso, and sriracha in a through the
bowl until smooth; spread on recipe step-
buns. Top with patties onion, and by-step—all
salmon. Add arugula and tomato hands-free!
(if using) and bun tops.
armagazine.com/seahawk-burger
HIDDEN GEM
PER BURGER: 815 CAL; 52G FAT (17G SAT); 49G PRO;
35G CARB (2G FIBER, 4G SUGARS); 1,065MG SODIUM
APRIL/MAY 2020
 The sauciest chefs
demand authentic flavor.

GOYA® Tomato Sauce.

Real tomato flavor for
Real-Life Chefs.

Shredded
Chicken Tacos
Ingredients
2 cans (8 oz. each) GOYA® Tomato Sauce
2 tsp. GOYA® White Vinegar
2 tsp. GOYA® Minced Garlic
3 ½ tsp. ancho chili powder
1 tsp. GOYA® Ground Cumin
2 tsp. GOYA® Ground Oregano
½ tsp. sugar
GOYA® Adobo with Pepper, to taste
2 tbsp. GOYA® Extra Virgin Olive Oil
2 lbs. bone-in, skin-on chicken breasts
12 GOYA® Corn Tortillas

Garnish, optional
Chopped avocados
Coarsely chopped fresh cilantro
Chopped tomatoes

For step-by-step instructions,

visit goya.com/tacos
©2018 Goya Foods, Inc.

GOYA® Tomato Sauce - Spanish-style tomato sauce

made from vine-ripened tomatoes and a secret blend
of spices for that authentic Latin flavor.
 DINNER FIX
global in a flash / weeknight winners / sides / veg up! / menus

E TREND:
TH

G S
LO R
BA
L FLA VO
PHOTO: BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

Palak Paneer Curry

RECIPE ON PAGE 61

ALLRECIPES.COM 55 APRIL/MAY 2020

Global in a Flash DINNER FIX

“I served these
with a shredded
Mexican cheese
blend, sour cream,
and chopped
cilantro on top.”
– COOKINBUG

GLOBAL in a

FLASH
Break out of your dinner rut and take your taste buds to Mexico, Brazil, India, and beyond with
these speedy recipes from around the world. Each takes no more than 20 minutes of hands-on time.
 “Don’t rush to use
the entire chipotle
can. It’s easier to
add more chipotle
to taste than it is
to take out.”
Ð SRA CARRANZA

•
•

1
•

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A GE
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ON
•• IP E
• M ex REC
ican T in ga

BY CAITLYN DIIMIG, RD
PHOTOS
BRIE PASSANO
FOOD STYLING
CHARLIE WORTHINGTON
PROP STYLING
SUE MITCHELL

ALLRECIPES.COM 57 APRIL/MAY 2020

 ••
61 •
AG E
NP
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CIP
RE
w
e
St
a n
••
• Eas k Be
y B r a zi l i a n Bl a c

“This makes a
perfect side to
a Brazilian
churrasco—or any
other grilled meat,
for that matter.”
– BD.WELD

ALLRECIPES.COM 58 APRIL/MAY 2020

 Global in a Flash DINNER FIX
•
•
•
Pa
la
kP
an
eer
Curr ••
y R E C I P E O N PAG E 61 •
 SEA BASS,
CUBAN-STYLE
HANDS-ON 20 MIN TOTAL 45 MIN
SERVES 4 SUBMITTED BY KIKI HAHN

★★★★ 227 REVIEWS

Poaching fish in a tomato-wine
sauce with garlic is a hallmark
of Cuban cooking. The sauce
also contains a briny mixture
of green olives and capers—
a Spanish-influenced approach
called alcaparrado, which
means “dressed with capers.”

“I substituted 2 Tbsp. extra-virgin

regular tomatoes olive oil
for plum, and 11/2 cups thinly sliced
used tilapia white onion
instead of 2 Tbsp. minced garlic
8 Roma tomatoes, seeded
bass. I might even
and chopped (4 cups)
try the sauce
1 cup dry white wine
“I served this over with chicken.” ⅔ cup sliced pimiento-
a bed of saffron – MABELLA
stuffed green olives
rice, accompanied 1/4 cup drained capers
by Cuban black ⅛ tsp. crushed red pepper
beans and jicama 4 (6-oz.) sea bass or other
salad with firm white fish fillets
cilantro and lime.” 2 Tbsp. butter
– NAPLES34102 1/4 cup chopped fresh
cilantro
1. Heat oil in a large skillet over
medium heat. Add onion; cook
until tender, 6 to 8 minutes. Stir in
garlic; cook until fragrant, about
30 seconds. Add tomatoes; cook
until beginning to soften, 2 to
3 minutes. Stir in wine, olives,
capers, and crushed red pepper.
Bring to a simmer.
2 . Add fish fillets to sauce.
Reduce heat to low; gently
simmer, covered, until fish
flakes easily with a fork, 10 to
12 minutes. Transfer fish to a
serving plate and cover to
•••

keep warm.
3. Add butter to sauce in skillet.
Increase heat to medium; simmer
Sea

until sauce reduces to desired

consistency, about 10 minutes.
Ba

Stir in cilantro. Spoon over fish.

s s,

armagazine.com/sea-bass-
cuban-style
Cu

HEALTHY GLUTEN-FREE
ba

PER 1 FISH FILLET AND ¾ CUP SAUCE:

408 CAL; 18G FAT (6G SAT); 34G PRO;
n-

17G CARB (4G FIBER, 7G SUGARS);

724MG SODIUM
St
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GET MORE
e

TOP-RATED
CUBAN RECIPES
RE

PE Hover your
CI

AT phone’s camera
R IG here to see our
HT most-loved Cuban
•• recipes. No app
• download needed!

MEXICAN TINGA
HANDS-ON 20 MIN TOTAL 30 MIN
SERVES 4 SUBMITTED BY FREDDA O.
★★★★☆ 178 REVIEWS
Tinga is a dish of shredded chicken, beef,
or pork tossed in a fragrant adobo sauce
and served atop crunchy tostadas.
11/4 lb. boneless, skinless
chicken breasts
2 cups reduced-sodium
chicken broth or water
2 Tbsp. olive oil
1 large onion, cut into rings
1 (14.5-oz.) can stewed tomatoes
4 canned chipotle peppers
in adobo sauce, plus 1 Tbsp.
adobo sauce from the can
8 tostada shells
Desired toppers, such as
shredded cabbage, chopped
cherry tomatoes, sour cream,
sliced radishes, crumbled
Cotija, chopped fresh cilantro,
and/or lime wedges
1. Pound chicken with a meat mallet to
an even thickness. Bring chicken broth
to a boil in a saucepan. Add chicken and
return to a boil. Reduce heat; simmer,
covered, 12 to 15 minutes or until chicken
is no longer pink and an instant-read
thermometer inserted into thickest parts
registers 165°F. Using a slotted spoon,
remove chicken to a cutting board; let
stand until cool enough to handle.
Using 2 forks, shred chicken into bite-size
pieces. Reserve broth for another use.
2 . Meanwhile, heat oil in a saucepan
over medium heat. Add onion; cook,
stirring, until softened and translucent,
about 5 minutes.
3. Meanwhile, add tomatoes, chipotle
peppers, and adobo sauce to a blender.
Purée until smooth. Pour tomato mixture
into saucepan with onion. Simmer,
covered, 5 minutes. Stir shredded chicken
into sauce mixture; simmer until heated
through, 1 to 2 minutes more.
4 . To serve, top tostada shells
with chicken mixture. Serve with
desired toppers.
armagazine.com/mexican-tinga
QUICK
PER 2-TOSTADA SERVING: 569 CAL; 26G FAT
(8G SAT); 42G PRO; 45G CARB (8G FIBER,
9G SUGARS); 1,272MG SODIUM
A masala is a mixture of spices. Garam masala is
a mixture of warming spices, such as black pepper,
cinnamon, cloves, nutmeg, cumin, and coriander.
E A S Y B R A Z I L I A N B L AC K
BEAN STEW
HANDS-ON 15 MIN TOTAL 35 MIN
SERVES 6 SUBMITTED BY TYLOR9
★★★★★ 4 REVIEWS
The popular Brazilian dish feijoada [fay-
ZHWA-dah] usually involves black beans
and a mix of salted or fresh pork or beef
cuts, including pigs’ ears and hooves.
This version uses bacon to cut cooking
time. It’s customary to serve this dish
with rice and orange slices.
2 slices bacon, chopped
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 Tbsp. chopped fresh
cilantro (optional)
2 cloves garlic, minced
1 bay leaf
2 (15-oz.) cans black beans,
rinsed and drained
1/2 cup chicken broth, plus
more as needed
1 tsp. cider vinegar
1/4 tsp. salt, plus more to taste
1/4 tsp. black pepper, plus
more to taste
Dash hot sauce, plus
more to taste (optional)
2 cups hot cooked rice
Orange slices
Desired toppers, such as
shredded cheese, chopped
avocado, sour cream, and/or
chopped fresh cilantro
1. Cook bacon in a 4-qt. pot over medium
heat until almost crisp, 3 to 5 minutes. Add
onion and bell pepper; cook, stirring, until
onion is translucent, about 5 minutes. Stir
in cilantro (if using), garlic, and bay leaf;
cook until fragrant, 1 to 2 minutes.
2 . Stir in beans, broth, vinegar, salt, black
pepper, and hot sauce (if using). Simmer,
covered, until flavors combine, 10 to
15 minutes. Stir in additional chicken broth
if you prefer the beans to be more soupy.
Season to taste with salt, black pepper,
and hot sauce. Serve stew over rice with
orange slices and desired toppers.
armagazine.com/easy-brazilian-black-
bean-stew
HEALTHY QUICK GLUTEN-FREE
PER 1/2 CUP STEW AND 1/3 CUP RICE: 302 CAL;
11G FAT (3G SAT); 14G PRO; 44G CARB (10G FIBER,
5G SUGARS); 674MG SODIUM
ALLRECIPES.COM 61 APRIL/MAY 2020
Global in a Flash DINNER FIX
PA L A K PA N E E R C U R RY
HANDS-ON 15 MIN TOTAL 45 MIN
SERVES 4 SUBMITTED BY ANDREIA
★★★★★ 1 REVIEW
In Hindi, palak [PAH-lehk] means spinach.
Palak paneer is a green curry made with
spinach and paneer [pah-NEER], an
unripened, nonmelting cheese. (Palak
paneer is similar to saag paneer; saag is
a broader term for mixed greens, such as
spinach, kale, and mustard greens.) Look
for paneer at Indian markets and larger
supermarkets. If you can’t find it, you can
substitute firm tofu.
6 cups packed fresh spinach
4 Tbsp. canola oil
1 tsp. cumin seeds
1 cup chopped onion
1 jalapeño pepper, seeded
and chopped
3 cloves garlic, minced
1 (1/2-inch) piece ginger, minced
2 medium tomatoes, diced
1 (8- to 12-oz.) pkg. paneer, cubed
[Sizes differ by brand.]
1 tsp. ground coriander
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/4 tsp. ground turmeric
1/4 cup heavy cream
1/2 tsp. garam masala
2 cups hot cooked basmati rice
Pinch crushed red pepper
1. Bring a saucepan of water to a boil. Add
spinach; cook until wilted, about 1 minute.
Transfer spinach immediately to a bowl of
ice water to keep it bright green. Drain well.
2 . Heat 2 Tbsp. oil in a large skillet over
medium heat. Add cumin seeds; cook until
toasted, about 30 seconds. Add onion,
jalapeño, garlic, and ginger; cook until
onion is golden brown, 3 to 5 minutes.
Add tomatoes; cook until softened, about
2 minutes more. Remove from heat and
allow mixture to cool.
3. Transfer tomato mixture and spinach to
a blender. Blend until smooth.
4 . Wipe skillet clean. Heat remaining
2 Tbsp. oil in skillet over medium heat. Add
paneer; cook until browned, turning once,
about 5 minutes. Remove paneer from
skillet, reserving oil. Add coriander, cumin,
salt, cayenne, and turmeric to skillet. Toast
until fragrant, about 1 minute. Add sauce;
simmer about 5 minutes.
5. Return paneer to skillet; cook until heated
through, about 5 minutes more. Add cream
and garam masala. Cook, stirring, over low
heat, 1 to 2 minutes. Serve over rice and
sprinkle with crushed red pepper.
armagazine.com/palak-paneer-curry
HIDDEN GEM VEGETARIAN GLUTEN-FREE
PER 1 CUP CURRY MIXTURE AND 1/2 CUP RICE: 550 CAL;
33G FAT (14G SAT); 18G PRO; 48G CARB (3G FIBER,
6G SUGARS); 347MG SODIUM
We e k n i g h t W i n n e r s D I N N E R F I X

weeknight
WINNERS Short on time? Don’t sacrifice a satisfying supper—
not when these hearty Italian dishes
can be on your table in just 35 minutes or less.

T R A D I T I O N A L S PAG H E T T I A L L A C A R B O N A R A
HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY IVAN ZETA

★★★★ 47 REVIEWS
This dish was created in the Lazio region, the area around Rome,
after World War II. Italians traditionally use guanciale (cured pork
cheek), but pancetta works, too. If you substitute bacon, be sure
that it is unsmoked so that it won’t overwhelm the other ingredients.

2 tsp. olive oil 2 . Meanwhile, cook spaghetti

8 oz. guanciale (cured
pork cheek), pancetta,
or unsmoked bacon, diced
1 (16-oz.) pkg. spaghetti
3 eggs
1/3 cup grated Pecorino
Romano or Parmigiano-
E TREND: Reggiano cheese
TH 1/4 tsp. salt
1/4 tsp. black pepper, plus
more to taste
1. Heat oil in a large skillet over
medium heat. Add guanciale;
cook, stirring occasionally, until
evenly browned and crispy,
5 to 10 minutes. Transfer to
paper towels to drain.
G S
LO R
BA
L FLA VO
PHOTOS: BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
according to package directions
until al dente. Reserving 1 cup
pasta water, drain spaghetti and
return to pot.
3. Whisk eggs, half of cheese,
the salt, and pepper in a bowl
until smooth. Gradually whisk in
1/2 cup of reserved pasta water.
[This tempers the egg mixture
so it won’t scramble when added
to the hot spaghetti.] Stir egg
mixture into pasta until creamy
and slightly cooled. Stir in
guanciale. Top with remaining
cheese and, if desired, additional
pepper. Stir in remaining 1/2 cup
pasta water, a little at a time, to
reach desired consistency.
armagazine.com/traditional-
spaghetti-alla-carbonara
QUICK
PER 13/4- CUP SERVING: 758 CAL; 30G FAT
(12G SAT); 36G PRO; 85G CARB (4G FIBER,
4G SUGARS); 931MG SODIUM

ALLRECIPES.COM 62 APRIL/MAY 2020

100% GROWN IN IDAHO

CRISPY

Amazingly crispy on the outside,

soft and tender on the inside.
Try all nine varieties.

In your grocer’s freezer.

GrownInIdaho.com
We e k n i g h t Wi n n e r s D I N N E R F I X
S A LT I M B O CC A D I P O L LO A L L A R O M A N A
( P R O S C I U T TO - S T U F F E D C H I C K E N B R E A S T S )
HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY ALDO
★★★★ 5 REVIEWS
Saltimbocca, also spelled
saltinbocca, is a Roman favorite
that’s often made with veal
lined or wrapped with prosciutto
and sage. This version swaps in
chicken for a quick-and-easy dish.
4 (6-oz.) boneless, skinless
chicken breasts, pounded
to ½ inch thick
4 slices prosciutto (2 oz.)
4 large fresh sage leaves
1 Tbsp. butter
1/3 cup dry white wine
1/4 tsp. salt
1/4 tsp. black pepper
ALLRECIPES.COM
“I used
Chardonnay and
sprinkled the
“Be sure to chicken with
get a decent dried sage
prosciutto. before adding
I added some the prosciutto.
grated Parmesan Easy peasy.”
before rolling up – NJMOM
the chicken, and
then lightly
sprinkled the
rolls with salt
and pepper.”
– SZYQ1
Mixed chopped fresh herbs, an instant-read thermometer
such as parsley, oregano, inserted into centers of rolls
or sage, for garnish registers 165°F. Remove chicken
and let stand 5 minutes.
1. Working on a sheet of
3. Meanwhile, let pan juices
parchment or wax paper, top
simmer until slightly reduced,
each chicken piece with 1 slice
about 3 minutes. Serve with
prosciutto and 1 sage leaf. Roll
chicken, garnished with herbs.
up chicken from short ends and
If desired, serve over lightly
secure with toothpicks.
seasoned orzo.
2 . Heat butter in a skillet over
medium-high heat. Add rolled armagazine.com/saltimbocca
chicken; cook until well HIDDEN GEM HEALTHY QUICK
browned, 2 to 3 minutes per PER 5½ - OZ. SERVING: 282 CAL; 9G FAT
(3G SAT); 43G PRO; 1G CARB (0G FIBER,
side. Stir in wine, salt, and 0G SUGARS); 514MG SODIUM
pepper. Reduce heat; cook,
covered, 8 to 10 minutes or until
64 APRIL/MAY 2020
We e k n i g h t Wi n n e r s D I N N E R F I X

L A S AG N A C U P C A K E S 2 . Heat a large skillet over medium-

HANDS-ON 15 MIN TOTAL 35 MIN
SERVES 6 SUBMITTED BY KIMBERLEY PIPER
★★★★ 64 REVIEWS
Lasagna originated in Italy back in
the Middle Ages, and the recipe
varies a lot from region to region.
This reader adds a modern twist that
bakes in just 20 minutes.
24 wonton wrappers
6 oz. ground beef
1/4 tsp. salt
1/4 tsp. black pepper
11/4 cups grated Parmesan cheese
1½ cups shredded mozzarella cheese
¾ cup ricotta cheese
1 cup pasta sauce
Fresh basil leaves and crushed
red pepper, for garnish
1. Preheat oven to 375°F. Coat twelve
31/2-inch muffin cups with cooking spray,
then press 1 wonton wrapper into each.
high heat. Add beef; cook, stirring to
break up lumps, until browned, 5 to
7 minutes. Sprinkle with salt and black
pepper; drain.
3. Stir together ¾ cup each Parmesan
“I made these
and mozzarella with ricotta in a bowl.
vegetarian by
Spoon half of mixture into muffin cups;
top with half of beef and half of pasta
using spinach,
sauce. Top muffin cups with remaining
zucchini, yellow
wonton wrappers, cheese mixture, beef, squash, and
and sauce. Sprinkle with remaining onions. They
Parmesan and mozzarella. tasted even better
4 . Bake until edges are browned, two days later.”
18 to 20 minutes. Let cool in cups – CAROL PORTNOY “This turned out so
5 minutes, then run a knife around edges
CENNAMO well. Steamed
to loosen and remove cupcakes. Garnish spinach and
with basil and red pepper. garlic bread make
good sides.”
armagazine.com/lasagna-cupcakes
– NAT
QUICK
PER 2-CUPCAKE SERVING: 355 CAL; 16G FAT
(8G SAT); 24G PRO; 26G CARB (1G FIBER,
3G SUGARS); 990MG SODIUM

ALEXA-ENABLED!
Just say, “Alexa,
ask Allrecipes
for Lasagna
Cupcakes.” SheÕll
guide you
through the
recipe step-
by-stepÑall
hands-free!

ALLRECIPES.COM 66 APRIL/MAY 2020

 VINE-RIPENED
TRADITION
Starting with vine-ripened tomatoes from their backyard
garden, our founders set out to craft a delicious-tasting
sauce that’s made with only high-quality ingredients.
Over 80 years later, RAGÚ® sauce continues the
legacy with sauces made with no artificial colors
and no high-fructose corn syrup.

©2020 Mizkan America, Inc.

 “Since my mother
is from Calabria in
Italy, I thought
I would give this
recipe a whirl,
and am I glad
I did! Thanks,
Salvatore. This was
delicious and very
easy to follow.”
– APRIL

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PREP: 10 MINS | COOK: 15 MINS | TOTAL: 25 MINS | SERVINGS: 4 | YIELD: 4 CHICKEN THIGHS

INGREDIENTS
1 teaspoon dried oregano, divided
½ teaspoon black pepper, divided
Salt to taste (optional)
4 (6 ounce) skinless, boneless
chicken breast halves
2 tablespoons olive oil, divided
1 small lemon, cut into 8 slices
¼ (8 ounce) jar chopped, drained
oil-packed sun-dried tomatoes
2 large garlic cloves, minced
1 (8.8 ounce) pouch UNCLE BEN’S®
READY RICE® Whole Grain Brown Rice
1
/3 cup unsalted chicken stock
1 (6 ounce) package fresh
baby spinach
1 ounce feta cheese,
crumbled (optional)
2 tablespoons toasted pine nuts
DIRECTIONS
STEP 1: Combine ½ teaspoon oregano
and ¼ teaspoon pepper, adding salt if
desired. Sprinkle evenly over top of chicken.
STEP 2: Heat 1 tablespoon oil in a 10 -inch
skillet over medium-high heat. Add
chicken to pan, seasoned-side down.
Cover and cook until browned, about 6
minutes. Turn chicken over, and top each
breast with 2 lemon slices. Cover and cook
6 minutes or until a thermometer inserted in
thickest part of chicken registers 165°F. Place
chicken on a plate; cover loosely to keep warm.
STEP 3: Heat remaining 1 tablespoon oil in skillet
over medium-high heat. Add sun-dried tomatoes
and garlic; cook 1 minute, stirring constantly.
Add rice, chicken stock, remaining 1/2 teaspoon
oregano, and remaining 1/4 teaspoon pepper to
skillet. Gradually add spinach, stirring gently until
spinach wilts. Nestle chicken breasts back in skillet.
Sprinkle with cheese and pine nuts.

Hover your camera for

more mealtime inspiration
 We e k n i g h t Wi n n e r s D I N N E R F I X
S WO R D F I S H , C A L A B R I A N - S T Y L E
HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY SALVATORE

 12 REVIEWS 2 . Remove fish from marinade, discarding

This dish is typical of Southern marinade, and pat fish dry with paper
Italy, a region famous for its spicy towels. Transfer fish to hot skillet over
and robust cuisine. medium-high heat; brown 1 minute on
each side, then remove from skillet.
3 Tbsp. olive oil 3. Add flour to skillet; cook, stirring, over
1 Tbsp. fresh lemon juice medium-high heat until lightly browned.
“I used butter ¼ tsp. salt Stir in wine, chickpeas, onion, and half of
beans, but any ¼ tsp. black pepper parsley. Simmer until slightly thickened,
meaty bean 1¼ lb. fresh swordfish, cut 2 to 3 minutes. Return fish to skillet; cook
would work.” into 2-inch pieces until it flakes easily with a fork, about
Ð LIM ½ cup chopped onion 1 minute. Serve with remaining parsley,
1 tsp. flour lemon zest, and lemon wedges.
1½ cups dry white wine armagazine.com/swordfish-
1 (15-oz.) can chickpeas or calabrian-style
fava beans, drained HIDDEN GEM HEALTHY QUICK
⅓ to ½ cup chopped fresh parsley PER SERVING (4 OZ. FISH AND ½ CUP
BEAN MIXTURE): 460 CAL; 21G FAT (4G SAT);
Lemon zest 33G PRO; 21G CARB (6G FIBER, 5G SUGARS);
Lemon wedges 388MG SODIUM

1. Stir together 2 Tbsp. oil, the lemon

juice, salt, and pepper in a large bowl. GET MOR E ITAL I AN
SPECIALTIES
Add fish and toss to coat. Heat remaining Hover your phone’s
1 Tbsp. oil in a large skillet over medium- camera here to see,
high heat. Add onion; sauté until golden, make, and rate more
about 8 minutes, then transfer to a plate. Italian recipes. No app
download needed!

ALLRECIPES.COM 69 APRIL/MAY 2020

Simple Sides DINNER FIX

Preheat oven to 400°F. Trim tops from 2 lb. assorted

baby beets. Gently wash beets, then arrange in a
single layer in a shallow baking pan. Drizzle with
1 Tbsp. olive oil and gently toss to coat. Baked, covered,
until beets are tender, about 40 minutes. Let cool in
covered pan on a wire rack 30 minutes. Peel and halve
beets lengthwise, then gently toss with your favorite
vinaigrette dressing. Arrange 5 cups loosely packed
baby lettuces on a serving platter. Top with beets,
⅔ cup crumbled Gorgonzola cheese, and ⅔ cup lightly
toasted, coarsely chopped walnuts. Serves 6.

simple sides
We bet you’ve been craving fresh veggies all winter. (We certainly have.)
Your time has come! Or, more accurately, it’s time for the baby veggies of spring.

Bring 1 lb. peeled baby carrots (3 cups) and enough

water to cover to a boil in a saucepan. Reduce heat
to medium-high and simmer, uncovered, stirring
occasionally, until carrots are tender, about
10 minutes. Drain. Melt ¼ cup butter in a skillet
over medium heat; stir in 2 Tbsp. honey, 1 Tbsp.
fresh lemon juice, and ⅛ tsp. ground ginger.
Increase heat to medium-high, then stir in carrots
until well coated. Cook, stirring occasionally,
until glaze is thickened, about 5 minutes. Garnish
with lemon zest and chopped walnuts. Serves 4.

PHOTO: BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

Whisk together 1 cup of Greek yogurt, ¼ cup

olive oil, and 3 Tbsp. fresh lemon juice. Add 1 cup
chopped fresh parsley, ¼ cup shredded baby basil
leaves, and salt and black pepper to taste. Stir in 1 lb.
blanched fresh baby peas and 5 sliced baby Persian
cucumbers. Garnish with basil leaves and finely
chopped walnuts. Serves 8.

M AY W E S U G G E S T
Enhance the flavor, texture, and nutritious goodness of your favorite side dishes, snacks, So Simple.
salads, and entrées with California Walnuts. They’re even better when you toast them first!
For simply delicious recipes and more, visit walnuts.org
So Good.

ALLRECIPES.COM 70 APRIL/MAY 2020

 ~os
Tangy citrus and spicy jalapen

create the kind of tension

you can cut with a pizza wheel

Get a whole new outlook on plant based

tacos, learn how a pizza cutter can save you
time cutting cilantro, and uncover hundreds
of recipes made with heart-healthy*
California walnuts at walnuts.org.

Per one ounce serving.

*California walnuts are certified by the American Heart Association.® Heart-Check food certification does not apply to recipes
unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research shows that eating 1.5
ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake,
may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated So Simple. So Good.®
fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.
 DINNER FIX
1. lasagna
cream cheese
change-up
For a richer, creamier lasagna,
try replacing the ricotta
cheese with cream cheese.
For a 9x13-inch pan, use an
8-oz. package of cream cheese,
cubed and softened, instead of a
15-oz. carton of ricotta. Proceed
with your recipe as directed.
(We have a great one that
POWER
serves 8 at armagazine.com/
american-lasagna.)
2.CHEATER
CARBONARA
PA N T R Y
Using milk and cream cheese in
place of eggs makes for an
extra-creamy carbonara. Cook
8 oz. linguine according to package
directions; add 1 cup frozen peas
in the last minute of cooking.
Drain and keep warm in a bowl.
Meanwhile, cook 5 slices bacon in
a skillet over medium-high heat;
transfer to paper towels, reserving
1 Tbsp. drippings in skillet.
Add 1 clove minced garlic; sauté
1 minute. Reduce heat to low and
stir in 1 cup milk and 4 oz. cream
cheese until blended. Crumble
bacon and add to pasta along with
sauce and ¼ cup grated Parmesan
cheese; stir to coat. Serves 4.
GET B ONUS
RECIP ES!
Hover your phone’s
Have some cream cheese camera here to get
more cream cheese
hanging out in your recipes, how-to
fridge? Put it to work videos, and grocery
store specials.
with these smart ideas. No app needed!
ALLRECIPES.COM 72 APRIL/MAY 2020
3. QUICK-MASH
CAULIFLOWER
Try this instead of mashed
potatoes: Microwave 4 cups
chopped cauliflower with
2 Tbsp. water in a bowl
until tender, 6 to 7 minutes.
(Do not drain.) Add 4 oz.
cubed cream cheese and
1 Tbsp. butter. Mash until
smooth. Stir in 2 chopped
green onions. Season with
salt and pepper. Serves 4.
4. creamy
deviled eggs
You can make your deviled eggs a hit
by using cream cheese. Halve 6 hard-
cooked eggs lengthwise; transfer
yolks to a small bowl and mash with
a fork. Stir in 2 oz. softened cream
cheese and 1 tsp. each yellow mustard
and cider vinegar, then season with
salt and pepper. Fill egg-white halves
with yolk mixture. Top with a few
strips of lox-style smoked salmon
and chopped fresh chives. Makes 12.
5. cheesy
taco sweet
PHOTO: BLAINE MOATS; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL
potatoes
Give sweet potatoes a makeover
worthy of a TV cooking show. Bake
two 10-oz. sweet potatoes in a 350°F
oven until tender, about 50 minutes.
Cook ½ lb. ground beef and ½ cup
each chopped onion and green bell
pepper in a skillet until beef is no
longer pink. Stir in ½ cup salsa and
1 tsp. taco seasoning. Halve potatoes
lengthwise and spoon flesh into
a bowl. Stir in 4 oz. cream cheese,
2 Tbsp. milk, and salt and pepper to
taste; mash to combine, then spoon
into potato skins. Top with beef
mixture; ¼ cup shredded cheddar
cheese; and chopped tomato,
avocado, or cilantro. Serves 4.
MAKE IT EASY ON YOURSELF WITH

R A SPBERRY - LEMON
CHEESEC AKE BARS
Prep Time: 15 min. | Total Time: 6 hours 5 min. | Makes: 18 servings
(incl. refrigerating)

WHAT YOU NEED

2 cups graham cracker crumbs
1 cup plus 2 Tbsp. sugar, divided
6 Tbsp. butter, melted
3 cups (12 oz.) raspberries, divided
1 Tbsp. each zest and juice from 1 lemon
4 pkg (8 oz. each) PHILADELPHIA Cream Cheese, softened
4 eggs

MAKE IT
HEAT oven to 325° F.
LINE 13x9-inch pan with foil, with ends of foil extending over sides.
COMBINE graham crumbs, 2 Tbsp. sugar and butter;
press onto bottom of prepared pan. Bake 10 min.
RESERVE 1/2 cup raspberries and 1 tsp. lemon zest for later us.
BEAT cream cheese, lemon juice, remaining zest and remaining
sugar in large bowl with mixer until blended. Add eggs, 1 at a time,
mixing on low speed after each just until blended. Gently stir in
remaining raspberries; pour over crust.
BAKE 35 to 40 min. or until center is almost set. Cool completely.
REFRIGERATE 4 hours. Top with reserved raspberries and lemon zest.
Use foil handles to remove cheesecake from pan before
cutting into bars.

©2020 Kraft Foods

Ve g U p ! D I N N E R F I X

up!
g
Pack in meat-free protein
with quinoa and a sprinkle of
feta and almonds. Asparagus,
lemon, and salad greens
add fresh springtime flavor.
By Caitlyn Diimig, RD
Ve

E TREND:
TH

PHOTOS: KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL
L
P

A E
NT DI
-BASED

Q U I N OA , A S PA R AG U S , A N D F E TA S A L A D
HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY ANNINLONDON

★★★★ 26 REVIEWS 2 Tbsp. olive oil immediately transfer asparagus to

1 Tbsp. honey a bowl of ice water. Let stand several
11/2 cups water
1 clove garlic, minced minutes until cold; drain.
3/4 cup tri-color quinoa
11/2 tsp. Dijon mustard 3. Add asparagus, salad greens, feta,
1/4 tsp. salt
Black pepper to taste almonds, green onions, parsley,
1 bunch fresh asparagus, trimmed
thyme, and lemon zest to quinoa; toss
and cut into 11/2-inch pieces 1. Bring water to a boil in a saucepan.
to combine.
8 cups mixed spring salad greens Stir in quinoa and salt. Reduce heat to low;
4 . Whisk together lemon juice, oil, honey,
4 oz. crumbled feta simmer, covered, until quinoa is tender,
garlic, mustard, and pepper in a small bowl
1/3 cup toasted sliced almonds 10 to 15 minutes. Remove saucepan from
until smooth. Pour over quinoa mixture;
2 green onions, thinly sliced, heat and let stand 5 minutes; transfer
toss gently to coat.
or to taste quinoa to a large bowl to cool.
2 Tbsp. chopped fresh parsley 2 . Meanwhile, bring a large pot of lightly armagazine.com/quinoa-asparagus-salad
1 tsp. chopped fresh thyme salted water to a boil. Add asparagus; QUICK VEGETARIAN GLUTEN-FREE
1 lemon, zested cook, uncovered, until tender but still crisp, PER 11/4-CUP SERVING: 365 CAL; 19G FAT (5G SAT);
13G PRO; 40G CARB (7G FIBER, 8G SUGARS);
1/4 cup lemon juice 2 to 3 minutes. With a slotted spoon, 513MG SODIUM

ALLRECIPES.COM 74 APR/MAY 2019

 DINNER FIX
menu #2

+ OR
make it
SWEET AND SAVORY PINEAPPLE
PORK LOIN p.83
QUICK-MASH CAULIFLOWER p.72 ROMAINE SALAD with cherry
tomatoes, onion, and feta cheese
a meal
WINE PICK Greywacke Sauvignon Blanc or similar crisp white wine What’s for dinner tonight?
One of these menus!
We’ve paired main dishes
menu #3 with sides and/or
dessert ideas, some of
them from this issue.

+ OR menu #1

MEXICAN TINGA p.61 JICAMA AND TROPICAL MIXED GREENS SALAD Toss 1 pkg. mixed
FRUIT SALAD p.103 greens with your favorite dressing.

BEER PICK Summit Maibock or other German blonde bock beer

menu #4 CHEF JOHN’S JUICY LUCY p.53

+
+
CUCUMBER AND PEA SALAD p.70
OR

SWORDFISH, CALABRIAN-STYLE TRI-COLOR QUINOA with PEANUT BUTTER CUPCAKES WITH

p.69 pomegranate seeds, toasted pine BANANA FROSTING p.33
nuts, and sliced green onions

WINE PICK Domaine Michel Briday Rully Blanc or similar white Burgundy

OR
menu #5

+ OR
COLESLAW WITH VINAIGRETTE
DRESSING Toss 1 pkg. coleslaw
mix with your favorite vinaigrette.
CHICKEN ENCHILADAS WITH BABY BEET SALAD p.70 SAUTÉED GREEN BEANS with
CREAMY GREEN CHILE SAUCE p.98 garlic and lemon zest
BEER PICK
WINE PICK Contesa 2016 Montepulciano d’Abruzzo or other light red Italian wine Stone IPA or other
India pale ale

ALLRECIPES.COM 75 APRIL/MAY 2020

 EW
N

Try topping
this.
h
is.
d t
An

h
is.

d t
An

Find recipes, tips, videos & more at

 GOOD FOR YOU
bright ideas / recipe makeovers / food for thought
PHOTOS: KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM 77 APRIL/MAY 2020

 B r i g h t I d e a G O O D F O R YO U
dress for success Follow this savvy formula for a healthy
vinaigrette using ingredients you have on hand.
SPI CY L I M E Each blend has less than 60 calories and
AVO C A D O O I L
65 milligrams of sodium per tablespoon.
LIME JUICE
By Caitlyn Diimig, RD
CHOPPED
FRESH
CILANTRO
SESAME-GINGER
MINCED FRESH
SESAME OIL JA L A P E Ñ O
Oil
RICE VINEGAR AG AV E SY R U P separation is
SLICED GREEN natural. Cover
ONION and shake the jar or
MINCED FRESH whisk together right
GINGER before serving.
M A P L E SY R U P
PHOTOS: KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL

CLEAN GREEN
OLIVE OIL
WHITE WINE
VINEGAR
CHOPPED FRESH
DILL & CHIVES
M I N C E D S H A L LOT
SUGAR

BASE VINAIGRETTE TOTAL 15 MIN MAKES GENEROUS 1/2 CUP SUBMITTED BY EATANDRUN
armagazine.com/base-vinaigrette

1/4 CUP OIL 1/4 CUP 1 TBSP. 2 TSP. 2 TSP. 1/4 TSP. SALT 1/4 TSP.
Such as SOMETHING SOMETHING SOMETHING SOMETHING BLACK
olive oil, SOUR HERBY ZIPPY SWEET PEPPER
avocado Such as Such as Such as Such as
oil, and/or white wine dill, chives, shallot, sugar, maple
sesame oil vinegar, lime green onion, ginger, and/or syrup, and/or Put all ingredients in a
juice, and/or and/or jalapeño agave syrup screw-top jar. Cover and
rice vinegar cilantro
shake well to combine.

ALLRECIPES.COM 81 APRIL/MAY 2020

 “I let the ham
soak in the glaze
overnight.
It was amazing!”
– HOGINAUSTIN

G E
L
INDU

THY
AL
E

H
GO

E TREND:
TH

A
E

T IO
W T
IT H
IN TEN HA M W I TH HON E Y AN D
BR OWN SU GA R GL AZE
SWEE T A ND SAVORY
PIN EA PPLE PO RK LOIN

ALLRECIPES.COM 82 APRIL/MAY 2020

 M a ke ove r s G O O D F O R YO U
g
Set the table for Easter or Mother’s Day with
these delicious options. Whether your guests
prefer indulgent standbys like scalloped
potatoes or want something a little lighter,
there’s a choice here they’re sure to cheer.
Healthy BY CAITLYN DIIMIG, RD | PHOTOS KIM CORNELISON
Tricks FOOD STYLING PAUL GRIMES | PROP STYLING SUE MITCHELL
The pork on
the right has
1,093 fewer
milligrams of indulge
sodium and
21 fewer grams
of added sugar. HAM WITH HONEY AND
Here’s why. B R OW N S U G A R G L A Z E
HANDS-ON 20 MIN TOTAL 2 HR, 15 MIN
go healthy
Replacing cured SERVES 8 SUBMITTED BY MIKAZUKI
ham with pork loin
makes a huge dent  158 REVIEWS S W E E T A N D S AVO RY
in the sodium. 1 (8-lb.) whole cooked P I N E A P P L E P O R K LO I N
Buy a pork loin that spiral-sliced ham [This HANDS-ON 10 MIN TOTAL 1 HR, 20 MIN
is not marinated yields 5 pounds cooked meat; SERVES 8 SUBMITTED BY PIPSY D
or injected with you will have leftovers.]
 59 REVIEWS
added salts and ¼ cup whole cloves
preservatives. 1 cup packed brown sugar 2 Tbsp. honey
1 cup pineapple juice 1 Tbsp. Dijon mustard
Making a paste
2 oranges, juiced (⅔ cup) ½ tsp. black pepper
using mustard ½ cup honey 1 (3-lb.) boneless pork
and a little bit top loin roast
of honey instead of 1. Preheat oven to 325°F.
1 (8-oz.) can pineapple
brushing on heaps 2 . Put ham on a rack in a shallow
chunks packed in
of glaze ensures roasting pan. Stud with cloves,
100% juice, drained
ample coverage and pressing pointed ends into ham,
¼ tsp. salt
bold flavor without spacing about 1 inch apart. Pour
½ cup water into bottom of pan. 1. Preheat oven to 375°F.
overdoing it on
3. Whisk together brown sugar, 2 . Stir together honey, mustard, and
added sugars.
pineapple juice, orange juice, and pepper in a bowl to make a paste.
Using pineapple honey in a large saucepan. Bring to a 3. Heat a cast-iron skillet over
chunks packed in boil. Reduce heat to medium; simmer, medium-high heat. Add pork;
juice instead of uncovered, until slightly thickened, sear on all sides, about 5 minutes.
syrup cuts added about 15 minutes. Transfer half of Transfer pork to a 9x13-inch baking
sugars, too. glaze to a serving bowl; cover and dish. Spread paste on all sides of
set aside until serving. Brush half of pork. Surround pork with pineapple
remaining glaze over ham. and sprinkle with salt.
4 . Bake, covered, 1 hour, 20 minutes. 4 . Roast, covered, 1 hour or until an
Increase oven temperature to instant-read thermometer inserted
425°F. Uncover ham and brush with into center registers 145°F.
remaining glaze. Bake, uncovered, 5. Transfer pork to a cutting board
until browned or an instant-read and let rest 10 minutes. Transfer
thermometer inserted into thickest pineapple and drippings to a
part registers 140°F, about blender, adding 1 to 2 Tbsp. water if
10 minutes. Let rest 10 minutes before necessary; blend until smooth. Slice
serving with reserved glaze. pork and serve with pineapple sauce.
armagazine.com/ham-with-honey- armagazine.com/sweet-and-
brown-sugar-glaze savory-pineapple-pork
GLUTEN-FREE
HEALTHY GLUTEN-FREE
PER SERVING (4.5 OZ. HAM AND ABOUT PER SERVING (4.5 OZ. PORK AND ABOUT
2 TBSP. GLAZE): 272 CAL; 5G FAT (1G SAT); 2 TBSP. SAUCE): 219 CAL; 5G FAT (2G SAT);
28G PRO; 31G CARB (0G FIBER, 30G SUGARS); 32G PRO; 9G CARB (0G FIBER, 8G SUGARS);
1,247MG SODIUM 154MG SODIUM
M a ke ove r s G O O D F O R YO U

Healthy
“The soup gives it Tricks
a very creamy
The side dish on the
texture. I mix in
right has about half
cubed ham
the calories of the
steakÑa great
one on the left,
idea if you have
and one-third less
leftovers.”
sodium. Here’s why.
Ð KEVIN NUBER
Replacing potatoes
with cauliflower cuts
carbs and calories.
Making your own
E cream sauce using
LG broth and a little

INDU
whole milk instead

THY
of relying on
condensed soups
reduces the sodium.

AL
Using strongly

E
H
GO flavored condiments
and cheeses, such as
horseradish, Gruyère
and Parmesan,
allows you to use
half as much
cheese for the same
big flavor.

1. Chop cauliflower stems and ½ cup florets

MAMA MOEÕS 15 to 20 minutes more. Let stand
indulge

10 minutes before serving. Sprinkle into small pieces; reserve for Step 4.
S C A L LO P E D P OTATO E S 2. Bring a large pot of lightly salted water to
with additional pepper.
HANDS-ON 15 MIN TOTAL 1 HR, 50 MIN a boil. Add whole cauliflower florets; cook,
SERVES 24 SUBMITTED BY STEPHANIE armagazine.com/mama-moes-
scalloped-potatoes uncovered, until crisp-tender, 4 to 5 minutes.

17 REVIEWS HIDDEN GEM VEGETARIAN
Drain, then toss with Parmesan and chives
PER ½-CUP SERVING: 107 CAL; 6G FAT (3G SAT);
(if using) in a bowl.
1 (10.5-oz.) can condensed 4G PRO; 10G CARB (1G FIBER, 1G SUGARS); 3. Preheat oven to 425°F.
cream of potato soup 273MG SODIUM
4. Melt butter in a large skillet over low
1 (10.5-oz.) can condensed heat. Add shallot, garlic, and reserved
cream of mushroom soup
LO R I Õ S C A U L I F LOW E R chopped cauliflower; cook, stirring, until
go healthy

¼ cup chopped white onion

1 Tbsp. Dijon mustard
A U G R AT I N tender but not brown, 3 to 5 minutes. Pour
in broth and bring to a boil. Cook over high
½ tsp. black pepper HANDS-ON 30 MIN TOTAL 1 HR
heat until broth evaporates completely,
SERVES 14 SUBMITTED BY LORI
3 lb. Yukon gold potatoes, 8 to 10 minutes. Remove from heat.
thinly sliced 8 REVIEWS 5. Pour milk into skillet; purée with an
12 oz. shredded cheddar immersion blender (or transfer to a blender
cheese (3 cups) 1 large cauliflower head, cut into
and blend) until smooth. Stir in horseradish,
small florets, stems reserved
1. Preheat oven to 350°F. Grease salt, and pepper. Add puréed mixture to
2 Tbsp. grated Parmesan cheese
a 9x13-inch baking dish. bowl with cauliflower floret-Parmesan
1 Tbsp. fresh chopped chives, plus
2 . Stir together soups, onion, mustard, and mixture; toss to coat. Transfer to a 9-inch
more for garnish (optional)
pepper in a bowl. Heat in microwave until square baking dish. Top with Gruyère.
2 Tbsp. butter
hot, about 2 minutes. 6. Bake, uncovered, until golden brown,
1 Tbsp. chopped shallot
3. Put one-third of potato slices in about 25 minutes. Garnish with chives
1 Tbsp. minced garlic
prepared baking dish. Cover with one-third (if using).
1 cup vegetable broth
of soup mixture and 1 cup cheese. Repeat 1 cup whole milk armagazine.com/loris-cauliflower-
layers twice. 2 Tbsp. prepared horseradish au-gratin
4 . Bake, covered, 1 hour, 10 minutes. ½ tsp. salt HIDDEN GEM HEALTHY VEGETARIAN
Uncover and bake until potatoes are fork- ½ tsp. black pepper PER ½-CUP SERVING: 58 CAL; 4G FAT (2G SAT); 3G PRO;
3G CARB (1G FIBER, 2G SUGARS); 183MG SODIUM
tender and cheese is browned on top, ½ cup shredded Gruy•re cheese

ALLRECIPES.COM 84 APRIL/MAY 2020

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A lack of sleep can have serious health effects. The good
news: Small diet and lifestyle tweaks can help you catch all
the zzz’s you truly need. By Marge Perry
BANANAS!
Eat like a monkey for a good night’s sleep.
Bananas are full of carbs to help activate
sleep-inducing tryptophan, plus magnesium
to relax your muscles. Add a smear of nut
butter to seal the sleep deal. It also contains
tryptophan, and its healthy fats boost serotonin.
THE CUP OF WARM, SWEET MILK MOM GAVE YOU AT
NIGHT WAS M O R E T H A N J U S T M O M M Y M A G I C .
Science shows that warm drinks cause a slight rise
in body temperature, which leads to better blood
flow and relaxed muscles. Add honey to lower
orexin, a neurotransmitter that makes you alert.
Percent of American adults who
don’t get the recommended seven
hours of sleep. For those between ages
35 and 54, the story is even worse:
Nearly 40 percent are sleep-deprived.
Poor
Melatonin!
People pop it like it’s a sleeping pill,
and then call it malarkey when it doesn’t
work. But melatonin isn’t supposed to
knock you out the way pharmaceutical
sleeping aids do. It can be a lifesaver
for certain sleep issues, however, so
listen up if you are a shift worker,
irregular sleeper, or time-zone traveler.
Melatonin is a naturally occurring
hormone we produce mostly at night
that helps the body know when to shut
down and when to wake up. Getting
more of it can help when your sleep
pattern is irregular, when falling asleep
takes you more than a half-hour, and
when you struggle to get out of bed
in the morning. Taking a melatonin
supplement at night is one way to
go, or you can try eating or drinking
foods high in melatonin. Studies
show that drinking 8 ounces of
melatonin-rich tart cherry juice twice
a day reduces insomnia. Ingesting
melatonin is not the only way to
boost your levels. Your body converts
tryptophan (of turkey fame) into the
feel-good hormone serotonin, which not
only helps you sleep, but then converts
to melatonin and improves sleep quality.
 Fo o d f o r Th o u g h t G O O D F O R YO U
want TA KE T WO
KIW IS &
Participants in a small study who ate two
of the fuzzy-skinned fruits one hour before
bedtime for four weeks slept significantly

to lose CALL U S IN better and longer. More research is needed,

but this is one where you can’t go wrong:

weight? THE MO RNI NG Kiwi is packed with antioxidants and

potassium—and two fruits have twice the
vitamin C of an orange.

Forget diet fads. If you want

Q. I’ve heard you should never
eat before bedtime. True?
A.
to lose weight, start by getting
enough sleep. People who catch
enough zzz’s have healthier body NOPE. A bedtime snack might actually help you sleep. Go for
weights. Some researchers even a combo of carbs and protein, and keep it light (under 250 calories),
believe that one of the big reasons recommends Dr. Lisa Shives, sleep medicine specialist at UC San Diego
for our nation’s obesity epidemic is Health’s Sleep Medicine Center. While a big snack might activate your
that we’re sleeping less. digestive process and keep you awake, a little warm oatmeal made
It makes sense: Think about the with milk, yogurt drizzled with honey, or a couple of crackers with
last time you were seriously cheese all make great snoozy snacks.
sleep-deprived. You wanted to eat
PHOTOS: (BANANAS & MILK) BRIE PASSANO. (PILLOW) SHUTTERSTOCK. (YOGURT) GETTY IMAGES

everything in sight, right? That is

partially because a sleep deficit
dulls your ability to make good
decisions. (When you feel lousy,
you reach for that fourth cookie.)
But it’s not just about wanting to
self-comfort. One study showed
that subjects hooked up to an
MRI after sleep deprivation had
increased brain activity in response
to food images.
There may be a physiological
reason we munch our way
through the cookie jar. Some
studies show that consistent sleep
deprivation lowers leptin, the
hormone that helps limit appetite.
And it’s a double whammy,
because at the same time,
ghrelinÑthe hormone responsible
for increasing appetiteÑspikes
when we’re sleep deprived.
THE NUMBER OF CAR CRASHES attributed to

6,000 drowsy driving each year. Even scarier: One

out of 25 adults surveyed reported nodding off

60° 67°F
while driving within the past month.

That’s where to set your

thermostat for the best
sleep, according to the
National Sleep Foundation. B EAU TY S L EE P
Getting enough sleep helps your skin in countless ways. While you
sleep, blood flow and collagen repair damage that leads to wrinkles. Sleep-deprived
teens wind up with more pimples. And people with psoriasis may
notice more pain and itching when they don’t get enough quality sleep.

ALLRECIPES.COM 87 APRIL/MAY 2020

 FAMILY
for kids / favorite recipes / allrecipets
PHOTO: KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM 89 APRIL/MAY 2020

 buzz
Sweeten spring with these cute-as-a-bug cookies.
Kids will love dipping, sprinkling, and
devouring these tasty critters. By Kyli Hassebrock

A L L YO U N E E D
Colored candy melts in assorted colors
[We used Wilton Candy Melts in red, blue,
vibrant green, and yellow.]
Chocolate sandwich cookies
Black confetti sprinkles
Blue raspberry candy laces
Lime fruit jelly candies
A tube of black decorating gel or icing
Candy eyeballs

PHOTOS: (COOKIES) KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL. (FAMILY) RAMONA CRUZ-PETERS
A L L YO U D O
Using a different bowl for each color, warm
the colored candy melts according to package
directions. Dip chocolate sandwich cookies partway
into desired colors, leaving about one-third
uncoated. Transfer to wax or parchment paper.
Apply toppings for spots, legs, and wings before
coating has fully set. Use black decorating gel to
draw stripes and attach candy eyeballs.

FOR THE ladybugs

Use red candy melts. Apply 6 to 8 black confetti
COLOR TIP sprinkles to each cookie for spots.
Prefer a different
shade? Mix candy melts FOR THE spiders
of different colors
Use blue candy melts. Cut candy laces into 2-inch
together. Don’t add
segments, then apply to each cookie for legs.
water-based
food coloring, though.
It can change the FOR THE beetles
consistency and make Use vibrant-green candy melts. Slice 1 lime jelly
dipping difficult. candy into 2 thin half-moon slices. Apply 2, cut
sides down, to each cookie for wings.

FOR THE bees

Use yellow candy melts. Once coating has set,
use black decorating gel to draw 3 parallel lines
across each cookie for stripes.
 Fo r K i d s FA M I LY
YOU CAN
take ’em
BY RAMONA CRUZ-PETERS
@fabeverydayblog with you
Take it from a mom who’s roamed
the globe with her young sons: TA K E T H E C A R
Driving to your destination (or renting a
With the right mindset and a plan,
car on arrival) lets you experience more
traveling with the littles is fun! of a place and travel at your own pace.
Kids’ needs can be unpredictable, and this
kind of flexibility can be a godsend.

GO GROUND-FLOOR
Kids require a lot of things—things
you may end up carrying, along
with your tired tot. Ground-floor
hotel rooms make it easier on
you as well as other hotel guests,
and you won’t have to worry
about anyone below you.

plan for fun

Make sure your itinerary includes activities
that interest your kids and will excite
them ahead of the trip. Stops at
cool parks, children’s museums, and
amusement parks may become memories
that spark a lifelong love of travel.

AVOID FAUX PAS

Especially when traveling to a new country,
Ramona with
brush up on local customs with your little
her sons, Sawyer
ones before you get there. We make it part
and Grayson, in
a boat on Lake of dinnertime conversation ahead of our
The boy trips to ensure we are all respectful when
Monster lo s on Loch Ness Naivasha in Kenya
okout in S introduced to new cultures.
cotland

lush
wye r a nd his p
Sa bby
a hotel lo
friend in an Antonio During long journeys in planes, cars, or
in S trains, everyone is susceptible to stress
and fatigue. In these moments, try not
to sweat the small stuff. If he wants to
bring his stuffed tiger to breakfast,
letting him might help everyone avoid a
meltdown before you’ve had your coffee.

ALLRECIPES.COM 91 APRIL/MAY 2020

 Favo r i te s FA M I LY
SAVED

20,755
TIMES

you love Which recipes are your fellow home cooks

saving and loving the most? Check out five
kid-friendly faves, including sloppy Joes,
enchiladas, and slow cooker chicken thighs.
“We like to add They deserve to be in your recipe box, too!
chili to these
hot dogs.
PHOTOS: BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

Also, the bacon

really adds
a nice flavor.”
– KAC2RESEARCH

KILLER BACON-CHEESE DOGS

(recipe on next page)

ALLRECIPES.COM 93 APRIL/MAY 2020

Favo r i t e s FA M I LY

SAVE D

H O N E Y- G A R L I C S LOW
CO O K E R C H I C K E N T H I G H S
253,520
TIMES
HANDS-ON 10 MIN TOTAL 4 HR, 10 MIN
SERVES 4 SUBMITTED BY MYRNA

 2,244 REVIEWS

1½ lb. boneless, skinless chicken thighs

½ cup reduced-sodium soy sauce
¼ cup ketchup
¼ cup honey
3 cloves garlic, minced
1 tsp. dried basil
¼ tsp. crushed red pepper
Hot cooked basmati rice or quinoa
Arrange chicken thighs in a 3½- to 4-qt.
slow cooker. Whisk together soy sauce,
ketchup, honey, garlic, basil, and red pepper
in a bowl; pour over chicken. Cook on Low
until chicken is very tender, about 4 hours.
Serve over hot rice. [If you want a thicker
sauce, transfer it to a saucepan. Whisk
together 1 Tbsp. each water and cornstarch
in a small bowl, then add to saucepan. Cook,
whisking, over medium heat until thickened “I added
and bubbly, about 5 minutes.] pineapple
armagazine.com/honey-garlic-slow- chunks,
cooker-chicken-thighs bell pepper, and
PER 6-OZ. SERVING: 274 CAL; 3G FAT (1G SAT); 19G PRO; onion during the
42G CARB (0G FIBER, 22G SUGARS); 1,068MG SODIUM
last 30 minutes.”
– CHERYL H.

K I L L E R B ACO N -
CHEESE DOGS
PHOTO ON PREVIOUS PAGE

HANDS-ON 15 MIN TOTAL 35 MIN

SERVES 8 SUBMITTED BY DRINK SPILLER

55 REVIEWS
8 all-beef hot dogs
8 slices bacon
8 hot dog buns, split
8 slices Swiss or cheddar cheese
½ cup barbecue sauce
¼ cup sliced green onion or
chopped red onion
Crushed red pepper, for garnish
1. Prepare an outdoor grill for indirect
grilling, lighting burners or pushing lit coals
to 1 side only. Set a drip pan under unlit side.
Heat to medium heat (325°F to 375°F).
2 . Wrap hot dogs with bacon and insert
toothpicks to hold ends in place. Arrange
hot dogs on unlit side of rack. Grill, covered,
turning occasionally, until bacon is crisp,
about 18 minutes. Transfer hot dogs to direct
heat to brown quickly. Arrange buns, cut
sides down, over heat until lightly toasted.
3. Fill each bun with a cheese slice and a hot
dog, then top with barbecue sauce, green
onion, and red pepper.
armagazine.com/killer-bacon-cheese-dogs
QUICK
PER HOT DOG: 463 CAL; 31G FAT (12G SAT); 19G PRO;
26G CARB (2G FIBER, 12G SUGARS); 1,360MG SODIUM

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 SAVE D

24,326
TIMES
H O M E M A D E S LO P PY J O E S
HANDS-ON 15 MIN TOTAL 1 HR, 10 MIN SERVES 6 SUBMITTED BY CHEF JOHN

418 REVIEWS 2 . Add green pepper and garlic;

cook, stirring, until softened,
1½ lb. extra-lean ground beef
2 to 3 minutes. Add 1 cup water
½ cup chopped onion
and bring to a boil, scraping up
1 green bell pepper,
browned bits from bottom of
chopped (about 1 cup)
skillet. Stir in ketchup, brown
2 cloves garlic, minced
sugar, mustard, salt, black
2 cups water
pepper, and Worcestershire.
¾ cup ketchup
Add remaining 1 cup water
1 Tbsp. packed brown sugar
and bring to a simmer. Reduce
1 tsp. Dijon mustard
heat to low and continue
½ tsp. salt
simmering, uncovered, stirring
½ tsp. black pepper
occasionally, until liquid
Dash Worcestershire sauce
has evaporated and mixture
Pinch cayenne pepper
thickens, about 40 minutes.
(optional)
3. Stir in cayenne (if using).
6 hamburger buns, split
Serve on buns with pickle slices
Pickle slices (optional)
(if using).
1. Add beef and onion to a armagazine.com/homemade-
large skillet over medium heat. sloppy-joes
Cook, stirring to break up PER SLOPPY JOE: 428 CAL; 21G FAT
(8G SAT); 26G PRO; 34G CARB (2G FIBER,
lumps, until beef is browned, 12G SUGARS); 769MG SODIUM
about 10 minutes.

“I didn’t have
brown sugar, so
I used a little
maple syrup.
This recipe
was wonderful.”
– PAT BALDWIN

“I made this into

a sloppy joe pizza
using homemade
pizza dough,
the sloppy joe
mix as the sauce,
ALEXA-ENABLED! and sharp
Just say, “Alexa, cheddar cheese
ask Allrecipes on top.”
for Homemade – NATALIE
Sloppy Joes.”
She’ll guide you
through the
recipe step-
by-step—all
hands-free!
Favo r i t e s FA M I LY

SAVED

31,370
TIMES
C A L I F O R N I A M E LT S
HANDS-ON 15 MIN TOTAL 20 MIN
SERVES 4 SUBMITTED BY ORNERY

124 REVIEWS

8 oz. button mushrooms, sliced

¼ cup mayonnaise
1Tbsp. chopped fresh basil
⅛ tsp. salt
1tomato, sliced
1avocado, sliced
4 slices whole-grain bread,
lightly toasted
4 slices Swiss cheese
⅓ cup sliced almonds, toasted
1. Preheat oven broiler.
2 . Add mushrooms to a large, dry skillet
over medium heat. Cook, stirring, until all
liquid is evaporated and mushrooms are
golden brown, about 5 minutes.
3. Stir together mayonnaise and basil
in a small bowl. Sprinkle salt over tomato
and avocado slices.
4 . Arrange toasted bread on a baking
sheet. Spread each slice with basil
mayonnaise. Divide tomato, mushrooms,
avocado, and Swiss cheese among
bread slices.
5. Broil melts 6 to 8 inches from heat
source until cheese melts and begins to
bubble, about 2 minutes. Sprinkle with
“The flavors taste toasted almonds.
so good together. armagazine.com/california-melts
This is also great HEALTHY QUICK VEGETARIAN
“I sautéed the as a wrap.” PER SANDWICH: 391 CAL; 29G FAT
(8G SAT); 15G PRO; 19G CARB
mushrooms until – LISALINTON (6G FIBER, 4G SUGARS); 319MG SODIUM

lightly browned,
then added
½ tsp. of chipotle
purée and
a splash of
dark tequila
(yes tequila!) to
the pan.”
– MOM_V_3

WATC H THE
#1 CHEESE
SANDWICH VIDEO
Get another recipe
and our top-viewed
Inside-Out Grilled
Cheese Sandwich.
Just hover your
phone’s camera here.
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download needed!

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Favo r i t e s FA M I LY

C H I C K E N E N C H I L A DA S SAVE D
WITH CREAMY
GREEN CHILE SAUCE 18,564
TIMES
HANDS-ON 30 MIN TOTAL 1 HR
SERVES 6 SUBMITTED BY AARONSPOOL

282 REVIEWS

2 to 6 Tbsp. vegetable oil,

or as needed
12 (6-inch) corn tortillas
1¼ lb. boneless, skinless chicken
breasts, cooked and shredded
12 oz. shredded Monterey Jack
cheese (3 cups)
¾ cup minced onion
¼ cup butter
¼ cup flour
1 (14.5-oz.) can reduced-sodium
chicken broth
1 cup sour cream
1 (4-oz.) can diced green
chiles, drained
¼ cup chopped green onion,
for garnish
¼ cup chopped fresh cilantro,
for garnish
Paprika and red chile pepper
slices, for garnish
1. Preheat oven to 375°F. Grease
a 9x13-inch baking dish.
2 . Heat 2 Tbsp. oil in a skillet over
medium-high heat. Heat tortillas, 1 at a
time, until softened, about 5 seconds per
side. Transfer to paper towels and cover
with foil to keep warm. Add more oil as
needed to heat remaining tortillas.
3. Stir together chicken, 2½ cups cheese,
and the minced onion in a large bowl.
Divide filling among tortillas, roll up
each tortilla, and transfer, seam sides
down, to prepared baking dish.
4 . Melt butter in a small saucepan
over medium heat. Whisk in flour until
mixture is bubbling, then whisk in broth
until thickened and bubbling. Add sour
cream and chiles; heat thoroughly,
stirring occasionally. (Do not boil.)
Pour mixture over enchiladas.
[You can chill these, covered, up
to 1 day ahead. Let stand at room
ALEXA-ENABLED!
temperature 30 minutes, then
Just say, “Alexa,
bake as directed.]
5. Bake until heated through,
ask Allrecipes
about 20 minutes. Top with
for Chicken
remaining ½ cup cheese; Enchiladas.”
bake until cheese is melted, She’ll guide you “Replace the
about 5 minutes more. through the sour cream with
Garnish with green onion, recipe step- plain Greek
cilantro, paprika, and by-step—all yogurt to reduce
chile pepper. hands-free! fat without
armagazine.com/chicken- changing the
enchiladas-with-creamy- flavor.”
green-chile-sauce – MEGASUSS
PER 2-ENCHILADA SERVING:
650 CAL; 40G FAT (20G SAT);
43G PRO; 31G CARB (4G FIBER,
3G SUGARS); 689MG SODIUM

ALLRECIPES.COM 98 APRIL/MAY 2020

SO THEY ASKED YOU
TO BRING DEVILED
EGGS AND YOU’VE
NEVER MADE
DEVILED EGGS.

IT’S GONNA
BE GREAT.
Don’t panic. We’ve got just the recipe
for you. Visit mccormick.com/easter
and start deviling some eggs.
 A l l re c i p e t s FA M I LY
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ALLRECIPES.COM 100 APRIL/MAY 2020


I C E D H O R C H ATA CO F F E E
HANDS-ON 15 MIN 
TOTAL 15 MIN SERVES 8 
SUBMITTED BY JAMIE JUSTICE YOST





5 REVIEWS
For a Mexican take on iced coffee,
add cold brew to horchata [hor-
CHAH-tah]. The milky rice beverage
is made by blending and soaking
rice and nuts in water, straining, and
then sweetening. For a kid-friendly
decaf version, omit the cold brew.
4 cups water
2 cups uncooked white rice
1 cup raw almonds
32 oz. cold-brew coffee
concentrate
1 Tbsp. blue agave nectar
Ice cubes
8 cinnamon sticks, for garnish
1. Blend water, rice, and almonds in a
blender until well combined, about
2 minutes. Mixture will be coarse.
2 . Strain mixture through a nut bag,
fine sieve, or cheesecloth into a
pitcher, discarding solids. Stir in coffee
concentrate and agave.
3. Serve horchata over ice. Garnish
with cinnamon sticks.
armagazine.com/iced-horchata-
coffee
QUICK GLUTEN-FREE VEGAN
PER 1-CUP SERVING: 293 CAL; 10G FAT (1G SAT);
7G PRO; 45G CARB (3G FIBER, 2G SUGARS);
33MG SODIUM
ALEXA-ENABLED!
Just say, “Alexa, ask Allrecipes
for Paloma Cocktail.” She’ll
guide you through the recipe
step-by-step—all hands-free!
REUSABLE
bent glass straws
Cut waste with these
shatter-resistant
glass drinking straws,
available in colors
like soft yellow and
muted teal green. From
$10 for sets of 8 to
12, with cleaning brushes,
at amazon.com
S M O KY G R A P E F R U I T
PA LO M A CO C K TA I L
HANDS-ON 20 MIN TOTAL 25 MIN
SERVES 8 SUBMITTED BY FOODELICIOUS





2 REVIEWS
1 cup sugar
¾ cup water
7 limes
4 red grapefruits, halved crosswise
2 Tbsp. kosher salt
1¾ cups silver tequila
¼ cup mezcal or silver tequila
Ice cubes
2 cups club soda, chilled
1. For simple syrup, combine ¾ cup sugar
and the water in a small saucepan. Bring
to a simmer, stirring to dissolve sugar, until
syrup consistency or it makes 1 cup. Chill.
2 . Cut 6 limes in half crosswise. Slice
remaining lime into 9 wheels. Spread
¼ cup sugar onto a plate. Dip lime halves,
8 lime wheels, and grapefruit halves into
sugar to coat thoroughly.
3. Heat a grill pan over medium heat.
Working in batches, put sugar-dipped
limes and grapefruits, cut sides down, on
hot grill pan. Cook, turning lime wheels
occasionally, until browned and grill marks
form, 3 to 5 minutes. The limes will cook
more quickly than the grapefruit. Transfer
to a shallow baking pan to cool.
4 . Spread kosher salt on a small plate. Rub
remaining lime wheel over the rim of
8 highball glasses. Dip rims in salt to coat.
5. Juice grilled lime halves and grapefruit
halves; add to a pitcher. Pour in any juices
that accumulated on baking pan. Stir in
simple syrup, tequila, and mezcal. Add ice
and stir well. Divide mixture between ice-
filled glasses and top off with club soda.
Garnish with grilled lime wheels.
armagazine.com/smoky-grapefruit-
paloma-cocktail
QUICK GLUTEN-FREE VEGAN
PER 1-CUP SERVING: 258 CAL; 0G FAT (0G SAT);
0G PRO; 33G CARB (0G FIBER, 30G SUGARS);
439MG SODIUM
 RECIPES
V E R D E C H I L AQ U I L E S JICAMA AND TROPICAL A I R F RY E R C H U R R O S
HANDS-ON 20 MIN TOTAL 40 MIN FRUIT SALAD HANDS-ON 15 MIN TOTAL 55 MIN
SERVES 8 SUBMITTED BY OCEANMAN99507 SERVES 8 SUBMITTED BY THEDAILYGOURMET
HANDS-ON 15 MIN TOTAL 2 HR, 15 MIN
SERVES 8 SUBMITTED BY BETTY SOUP 
4 REVIEWS

2 REVIEWS NEW RECIPE GO ONLINE TO RATE & REVIEW
Churros [CHOOR-rohs] are a deep-fried
What’s Jicama [HEE-kah-mah], also called a Mexican treat. This air-fried version
1 Tbsp. vegetable oil
more Mexican turnip or Mexican potato, is a keeps the sweet-cinnamon flavors of a
1½ cups thinly sliced red onion
perfect for traditional recipe but with far less fat.
1 fresh jalapeño pepper, seeded starchy root vegetable you can eat raw.
brunch than
(if desired) and minced It soaks up the flavor of the fruits You can make these before guests arrive
a dish that
got its start 10 oz. tortilla chips (12½ cups) in this salad and still keeps its crunch. and keep warm in a 200°F oven.
as a creative 2 (16-oz.) jars salsa verde
1 lb. skinless, boneless chicken 8 oz. jicama, peeled and cut ½ cup milk
way to use
breast, cooked and shredded into thin slivers (2 cups) ¼ cup butter
up leftovers?
Chilaquiles 1 (2.25-oz.) can sliced ripe 6 oz. mango, peeled and ⅛ tsp. salt
[chee-lah-KEE- black olives, drained roughly chopped (1 cup) ½ cup flour
lehs] typically ¼ cup chopped fresh cilantro 6 oz. pineapple, peeled and 2 eggs
consist of corn 8 eggs roughly chopped (1 cup) ¼ cup sugar
tortillas topped 4 kiwis, peeled, sliced, ½ tsp. cinnamon
Dash salt
with chiles, and quartered
cheese, and Dash black pepper 1. Preheat air fryer to 340°F. Whisk together
½ cup crumbled Cotija 1 tsp. lime zest
chorizo. But the milk, butter, and salt in a saucepan and
cheese (2 oz.) 3 Tbsp. freshly squeezed lime juice
possibilities are bring to a boil over medium heat. Add
endless! We Sliced radishes 3 Tbsp. chopped fresh mint leaves
flour all at once, stirring vigorously. Cook,
topped ours Sliced avocado 2 tsp. honey
stirring continuously, until mixture forms a
with chicken, Toss all ingredients together in a bowl. Chill, ball. Remove from heat. Let cool 10 minutes.
eggs, radishes, 1. Preheat oven to 400°F.
2 . Heat oil in a large skillet over medium
covered, at least 2 hours before serving. Add eggs, 1 at a time, stirring well after
and avocado.
heat. Add onion and jalapeño; cook, each addition.
armagazine.com/jicama-and-tropical-
2 . Spoon dough into a pastry bag fitted with
stirring occasionally, until onion begins fruit-salad
to brown, about 10 minutes. Transfer to a HEALTHY VEGETARIAN GLUTEN-FREE
a large star tip. Line an air fryer basket with
very large bowl. PER ½-CUP SERVING: 41 CAL; 0G FAT (0G SAT); 1G
parchment paper, dotting a small amount
3. Add chips, salsa, chicken, olives,
PRO; 10G CARB (2G FIBER, 6G SUGARS); 2MG SODIUM of the pastry on underside of parchment.
and cilantro to onion mixture in bowl. [This acts as “glue” to keep the parchment
Toss to coat, breaking chips slightly. in place while air fryer is on.] Pipe dough in
Transfer to a 9x13-inch baking dish. eight 3-inch strips onto parchment.
3. Cook churros 8 minutes. Turn once and
4 . Use the bottom of a custard cup or
measuring cup to make 8 indentations cook until golden brown, about 2 minutes
in chip mixture. Crack 1 egg into each more. Repeat with remaining dough.
4 . Meanwhile, stir together sugar and
indentation. Sprinkle eggs evenly with
salt and black pepper.
M AKE TH E cinnamon in a shallow bowl or rimmed plate.
PERFECT
HA RD-B OIL ED 5. Remove churros from air fryer and roll in
5. Bake until eggs are set and tortilla
EGG ! cinnamon-sugar mixture. Serve warm.
chips are softened and browned at Have extra eggs
edges, 20 to 25 minutes. Sprinkle with after making these armagazine.com/air-fryer-churros
Cotija cheese, radishes, and avocado. recipes? See three HIDDEN GEM VEGETARIAN
ways to hard-cook PER 2-CHURRO SERVING: 131 CAL; 8G FAT (4G SAT); 3G
armagazine.com/verde-chilaquiles them. Just hover PRO; 13G CARB (0G FIBER, 7G SUGARS); 89MG SODIUM
HIDDEN GEM GLUTEN-FREE your phone’s
PER SERVING (1 CUP AND 1 EGG): 444 CAL;
camera here.
21G FAT (5G SAT); 30G PRO; 35G CARB (5G FIBER, No app needed.
5G SUGARS); 1,462MG SODIUM

ALLRECIPES.COM 103 APRIL/MAY 2020

L A ST C A L L

blush
Strawberries, one of the first
BERRY fruits to ripen each spring,

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play nicely with herbs.

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Their sweet, slightly floral

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flavor balances the botanical
notes of gin and basil
in this refreshing cocktail.
By Tanner Owens

S T R AW B E R RY- G I N
CO C K TA I L
HANDS-ON 10 MIN 
TOTAL 10 MIN SERVES 1 
SUBMITTED BY MONICA JOY

★★★★ 29 REVIEWS

2 strawberries, hulled
3 fresh basil leaves
2 tsp. sugar
Ice cubes
2 oz. gin
1 oz. freshly squeezed
lemon juice
3 oz. club soda, chilled
1. Put 1 strawberry, 2 basil
leaves, and the sugar in a
cocktail shaker. Mash well
with a muddler. Add ice to
shaker. Pour in gin and lemon
juice; cover and shake until
outside of shaker has frosted.
Strain into an ice-filled glass.

PHOTO: KIM CORNELISON; FOOD STYLING: PAUL GRIMES; PROP STYLING: SUE MITCHELL
Top with club soda and stir
to serve.
2 . For garnish, cut a
lengthwise slice from
remaining strawberry. Top with
a basil leaf about the same
size as the strawberry slice.
Thread a cocktail pick through
strawberry slice and basil leaf,
pinning basil leaf in place.
Put on rim of glass.
armagazine.com/strawberry-
gin-cocktail
the
QUICK GLUTEN-FREE VEGAN
in on GIN
PER 3/4 CUP: 176 CAL; 0G FAT
A descendant of jenever
(0G SAT); 0G PRO; 12G CARB (1G FIBER, —the national spirit of the
10G SUGARS); 22MG SODIUM
Netherlands and Belgium—
gin is made with juniper
berries, which give
it a piney taste.

ALLRECIPES.COM 104 APRIL/MAY 2020


Coconut Mojito
Add 2 Tbsp. Torani Sugar Free French
Vanilla Syrup, 1/4 cup coconut water, 1/2 cup
seltzer water, 1 tsp. lime juice, a sprig of
muddled mint over ice and stir.
Spiced Chai
Heat 1 Tbsp. Torani Sugar Free French
Vanilla Syrup, 1/2 cup water, 1/2 cup almond
milk, 1/4 tsp. ginger, 1/8 tsp. clove and
1 black tea bag together until boiled.
Steep for 3 minutes.

Golden Milk
Add 2 Tbsp. Torani Sugar Free
French Vanilla Syrup, 1/2 tsp. turmeric
powder to 1 cup of hot milk.
Horchata Shakerato
Add 2 Tbsp. Torani Sugar Free French
Vanilla Syrup, 1/2 cup rice milk, 1/4 tsp.
cinnamon to 1/2 cup cold brew or strongly
brewed iced coffee over ice in a shaker.
Shake vigorously.

Grapefruit No-Loma
Mix 2 Tbsp. Torani Sugar Free French
Vanilla Syrup, 1/4 cup grapefruit juice,
1/4 cup seltzer water, 1/4 cup diet lemon

lime soda over ice.

Keto Cold Foam

Add 1 Tbsp. Torani Sugar Free French
Vanilla Syrup, 1/2 cup heavy whipping cream

Mixes well
and 1/2 cup cold water in a French Press
and pump 50 times. Top on your favorite
cold brew.

Torani flavors are crafted to bring out the best in your drink so you can
make something deliciously original without all the calories.

America’s favorite since 1925

Available in the coffee & tea aisle of your local Discover easy Torani recipes at www.Torani.com.
grocer or Supercenter.
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