F R O M A L L R E C I P E S . C O M , T H E W O R L D ’ S L A R G E S T F O O D C O M M U N I T Y. 2 2 M I L L I O N M E M B E R S & C O U N T I N G !

D E C E M B E R / JA N UA RY 2 02 2

magic
H O L I D AY

MEANWHILE
MEALS
for busy nights
p.58 AROMATIC RECIPES
for comfort and joy
p.38

FAMILY-SECRET
COOKIES
like these date-filled
Ma’amoul
p.44

A scrambled egg brunch

bread that’s perfect for
holiday mornings p.93
D E C E M B E R /J A N UA R Y 2 0 2 2 contents
In Every Issue
4 RECIPE INDEX

7 LETTER FROM
THE EDITOR

104 LAST CALL

A warm, cozy riff on the
usually icy White Russian.

Mixer
11 WINE & DINE
Pop a cork and invite guests
to one of these three easy
wine-pairing parties.
18 NEXT-LEVEL
Bring a little sparkle
to your baking, breakfast,
or cocktails with pretty
glitter you can actually eat.
21 ALLSTAR TIPS
& TOOLS Thoughtful
gifts and stocking stuffers
that party hosts, friends,
and family will love.

Trending
23 IN SEASON
Learn how cacao becomes
chocolate and celebrate its
variety with swoon-worthy
desserts—and surprising
savory dishes, too.
34 COOK TO FOLLOW
Meet Allstar Chef Mo,
a cookie-cutting, lactose-
avoiding mom who
makes a killer rum cake.
38 SMELLS LIKE
THE HOLIDAYS
Let ingredients like
cardamom and cloves
fill your house with
feel-good aromas.
44
34
COOKIE
CONNECTION
Incredible cookies
shared by home cooks
from around the globe.

A L L R E C I P E S .CO M 1 D E C /JA N 2 02 2
D e c e m b e r/J a n u a r y 2 0 2 2 CO N T E N T S

Dinner Fix
on the cover
53 WEEKNIGHT
WINNERS
These dishes can be
on your table in just
35 minutes—or less!
58 MEANWHILE MEALS
Give yourself time to relax
with recipes that simmer and
soften, deepen in flavor,
or roast to perfection with
minimal attention.
64 SIMPLE SIDES
Three warmly dressed winter PHOTOGRAPHER
salads that pair with recipes Kelsey Hansen
in this issue—or your own FOOD STYLIST
favorite main dishes. Lauren McAnelly
PROP STYLIST
65 PANTRY POWER Sue Mitchell
Fun, festive ways to use oat,
rice, and corn cereals for so
much more than breakfast.
66 VEG UP!
Meaty mushrooms star in
a slow-simmered meatless
Bolognese.

67
71
MAKE IT A MEAL
What’s for dinner?
One of these menus!

Good for You

71 BRIGHT IDEAS
For a hearty, healthy
morning meal, just preheat
the waffle iron.
74 RECIPE MAKEOVERS
Indulgent and lighter takes
on luscious clam chowder
and bread pudding.
78 FOOD FOR THOUGHT
Mindful eating could help
58
you ditch chronic dieting
and make peace with food.

Family
83 FOR KIDS
A party menu with kid-
friendly twists that will make
everyone jolly.
91 FAVORITES YOU
LOVE See what home cooks
are saving and serving up
53
most this holiday season.
98 ALLRECIPETS
Meet adventurous cats Duma
and Franklin, and learn which
holiday foods are—and
aren’t—safe for your dog.

A L L R E C I P E S .CO M 2 D E C /JA N 2 02 2
 A R EC I PE TO R E M E M B E R , W I T H F L AVO R
T H E Y ’ L L N E V E R F O R G E T.

M A D E W I T H M I L K F RO M G R A S S - F E D C OW S T H AT
G R A Z E O N T H E L U S H PA S T U R E S O F I R E L A N D.
 103 Chef John’s Almond Biscotti Pork

recipe index 76 Chocolate Croissant 40 Cinnamon Pork Loin

APPETIZERS
Bread Pudding and Potatoes
26 Chocolate Ganache 87 Honey-Orange Glazed Ham
Layer Cake 60 Instant Pot White Bean Soup
25 Flourless Triple Chocolate with Prosciutto
Cookies 57 Oven-Fried Pork Chops
46 Ghorayebah (Butter Biscuits 63 Sweet Potato, Bacon,
for Eid) and Veggie Skillet
35 Golden Rum Cake
Poultry
85 Jalapeño Popper Cups 47 Kruschicki (Polish Bow Tie
or Angel Wing Cookies) 54 Blackened Ranch Pan-Fried
102 Oven Raclette Chicken Thighs
43 Lussekatter (Swedish
89 Spinach and Ricotta Puff Pastry Saffron Buns) 58 Chicken and Veggie Sheet Pan
Christmas Tree Dinner with Olives and Feta
45 Ma’amoul (Lebanese
89 Turkey Meatballs with Sweet Date Cookies) 28 Chicken Mole with Four Chiles
Soy Dipping Sauce 88 Raspberry Holiday Seafood
Cheesecake Bites
75 Cauliflower Clam Chowder
76 Tres Leches Bread Pudding
75 New England Clam Chowder II
B R E A K FA S T

62 Shrimp, Sausage, and

Fish Jambalaya
56 Stir-Fried Shrimp with
Snow Peas and Ginger
DRINKS

Vegetarian
57 Delicious Meatless Baked
Ziti
66 Portobello Mushroom
Bolognese Sauce
72 Blueberry-Pecan Waffles
103 Sweet Vegan Butternut
72 Coconut-Crunch Squash Soup
Waffles 25 Dark Chocolate Hot
91 Curried Sweet Potato Cocoa

SIDES & MORE

Latkes 42 Vanilla Golden Milk
72 Healthier Whole-Grain 104 Warm White Russian
Waffles
72 Peanut Butter-Banana
Waffles
MAIN DISHES

94 Scrambled Egg Brunch Bread

97 Simple Scones
63 Sweet Potato, Bacon,
and Veggie Skillet
30 Cocoa Rub
87 Creamy Yukon Mashed
Potatoes
DESSERTS

64 Frisée with Garlic Butter

and Grapefruit
Beef & Lamb
64 Maple-Cider Cabbage
39 Beef Stifado with Air Fryer Apples and
55 French Onion-Beef Potatoes
Meatball Subs 41 Pulao (Whole-Spice
61 Lamb Braised in Fragrant Rice)
Pomegranate 102 Roasted Winter Root
30 Pepper-Crusted Filet Mignon Vegetables
50 Alfajores (Dulce de Leche
Sandwich Cookies) with Chocolate-Port Sauce 64 Spinach Salad with Warm
Bacon Vinaigrette
48 Anzac Biscuits I (Australian
Coconut-Oat Cookies)
THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER

How-to Video See the recipe in Healthy Pick In line with U.S. Department of Agriculture Gluten-Free Contains no wheat, rye, or
motion on Allrecipes.com. healthy eating guidelines for a 2,000-calories-per-day diet. barley (or products that typically contain
Quick Ready in 35 minutes or less. or are processed with those grains).
Hidden Gem A newer recipe that
Products vary; always check labels.
deserves your attention.
Vegetarian Contains no meat, poultry, or seafood. Vegan Free of animal products.
May contain dairy products or eggs.

* Recipes in the magazine are put through our test kitchens to ensure you’ll have success, so they may not exactly match what’s on the site.
A L L R E C I P E S .CO M 4 D E C /JA N 2 02 2
 ®

*Germs that cause bad breath and early gum disease. Use as directed.
©Johnson & Johnson Consumer Inc. 2021
WHAT’S NEW & TRENDING @ allrecipes.com
S T O R I E S T H A T I N S P I R E H O L I D AY

Cooking as healing SHOPPING SECRETS

Searching for holiday gifts can be stressful
(you’re already shopping for so much stuff!),
Both patients and chefs at
so we’ve got a guide to buying groceries—and
St. Jude Children’s Research
even gifts—at the grocery store, all while keeping
Hospital know that great food
your chill. Find tricks to make store-bought pies
is crucial to better health. We
holiday table–worthy and tips for choosing the
asked three patients to share
best packaged dips for holiday parties (and
their cooking inspirations and
making them look homemade). Check it out
favorite dishes, and talked
at armagazine.com/holiday-shopping
with some St. Jude chefs
about how they cook for kids
from all over the globe. One
of those patients is Dakota,
who says he used cooking “as
something fun to help me get
through cancer treatment.”
See their stories by hovering
your phone’s camera here, or
go to armagazine.com/st-jude

Dakota (left) with friend and fellow

patient Reid. “I also developed a love
for golf during treatment,” Dakota says.

allstar

Get smart ideas for hostess gifts and stocking

stuffers on page 21, then go online to see
what recipes our Allrecipes Allstars—some of
our most engaged and passionate community
COOKIE AND GIFT PHOTOS: GETTY IMAGES

members—love to make and give for the

holidays. Find their inspiring
homemade food gift
ideas by hovering your
phone’s camera here (no
app needed!) or going to
armagazine.com/allstar-gifts

ALLRECIPES.COM 6 DEC/JAN 2022

 L E T T E R F R O M T H E E D I TO R
THE SEASON OF
PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER; HAIR: REBECCA M C CUNE; MAKEUP: JACKIE SCHMILLEN

As a Minnesota native who calls Iowa home,

I’m proud to say it: I dig snow. While I don’t
particularly enjoy shoveling it, I’ve always loved
what the fluffy white stuff does for my spirits—
and the wonders it works with the light.
When snow covers the ground, any little beam of sunlight
or moonlight or starlight sets the landscape aglow. Bare
trees, dirty roads, and stubbly gardens shimmer, glisten,
and sparkle beneath their downy coats. Our house feels
cozier and cheerier when it’s brightened by the crisp, cool
light bouncing in from the wintry world. On the coldest
mornings, tapestries of frost spread in jagged whorls and
lacy paisleys over the windows of our unheated front
porch. If that’s not enough to make you believe in elves
and fairies, I’m not sure what will.
The seasons aren’t so distinct everywhere, I realize.
A friend in Atlanta reminded me recently that it’s often
above 50 degrees in Georgia in December. And winter
doesn’t necessarily mean cold (or joy) for all. Still, snow
or not, there’s magic to be had this season. I hope this
issue helps you find some of it—and spread it around.
There’s the sweetness you create with holiday lights,
cookies showered with powdered sugar (page 44),
and the spirit-boosting aromas that waft from your
kitchen (page 38). There’s the time-bending wizardry of
“meanwhile” meals (page 58) that let you write a card,
cuddle with a pet, or pour a glass of wine while dinner finishes itself. There’s the happy ease
of simple wine-pairing parties (page 11) and a holiday menu that flexes for kids of all ages
(page 83). And there’s edible glitter, too (page 18), because sometimes you’ve just gotta bring
your own sparkle.
Here’s wishing you magical moments,
dazzling dishes, and the happiest of holidays!

NICHOLE AKSAMIT
Editor in Chief

A bonus gift for you!

For even more seasonal inspiration, download a free
copy of our Make It Merry holiday entertaining booklet.
Simply hover your phone’s camera over this code.

LETTERS & COMMENTS: feedback@armagazine.com

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ALLRECIPES.COM 7 DEC/JAN 2022

editorial & design
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EDITOR IN CHIEF Test Kitchen
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Senior Food & Features Editor Cheryl Slocum Photographers

Jennifer Causey, Jason Donnelly, Carson Downing,
Food Editor Caitlyn Diimig, RD Kathryn Gamble, Lauren Grant, Kelsey Hansen, Brie Passano
Contributing Copy Editor Diane Penningroth Stylists
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Sammy Mila, Sue Mitchell, Jackie Schmillen,
Claire Spollen, Charlie Worthington, Chelsea Zimmer
Editorial Administrative Assistant Courtney Bush
Interns Natalie Mechem, Claire Taets

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 PHOTO: CARSON DOWNING; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

WINE & DINE

ALLRECIPES.COM
NEXT-LEVEL

11
DEC/JAN 2022
ALLSTAR TIPS & TOOLS
mixer
 PROP STYLING SUE MITCHELL
|
FOOD STYLING CHARLIE WORTHINGTON

ROASTED WI N TER

RO OT V EGETABL ES

P.102

&
Pop a cork and invite friends and
|

loved ones over for one

PHOTOS CARSON DOWNING

of these three easy holiday wine-

pairing parties. Choose from

an ooey-gooey raclette

fete, a customizable soup bar,

or a sweet biscotti party.

|
WINE PAIRINGS & TIPS KARLA WALSH

top wine- 1. 2.
|

Plan your pours. Check the temp.

BY CAITLYN DIIMIG, RD

A standard wine The ideal serving

tasting tips bottle has a little more than temperature varies by wine
You don’t need to be 12 (2-ounce) tasting pours. style. Chill sparkling and white
a certified sommelier to Aim for a selection of wines 1½ to 2½ hours. Most reds
host a tasteful wine three to six different wines need just 30 to 60 minutes in
tasting. Simply keep and enough of each to the fridge. Pull wines out about
these pointers in mind. allow everyone to sample. 30 minutes before serving.
 MIXER
WINE For this cheesy menu, choose wines with
P A I R I N G S low to medium alcohol and zippy acidity
to cut through the richness of the raclette while complementing
the caramelized earthy root vegetables. Try a bubbly red
Lambrusco, such as Cantina della Volta Rosé Lambrusco di
Sorbara Brut, or a stainless-steel-aged, not too buttery
or oaky Chardonnay, such as Joel Gott Unoaked Chardonnay.

OV E N

RACL E T T E

P.1 02

REHEAT
& EAT
If your cheese firms
up during your party,
just return your
skillet to the oven
for 5 to 10 minutes.

3. Get your glasses. An all-purpose white-

wine glass is an excellent default if you
don’t own a complete tasting set. If you’re short
on glasses or want everyone to have a new vessel
for each wine (rather than rinsing between
each pour), many party equipment companies
offer wine glass rentals. See “Take Shape,” page
14, for more about wine glass shapes.
4. Work your way up.
If it makes sense with
your menu and crowd, it’s best
to progress from lighter wines to
heavier ones. Start with bubbles,
then proceed to light whites,
rich whites, rosés, light reds, bold
reds, and finally dessert wines.
5. Use all your senses. Sommeliers examine
each wine via the five S’s: see (look at the
color and viscosity), swirl (to infuse the wine with
air), sniff (with your mouth slightly ajar, inhale
through your nose to experience the aroma),
sip (take a small taste and allow it to sit on your
tongue for a second or two), and savor (reflect on
all of the above and what makes this wine unique).

ALLRECIPES.COM 13 DEC/JAN 2022

Wi n e & D i n e M I X E R
G O O D
M E AS UR E
A standard restaurant
pour is 5 ounces for most
wines. A dessert wine is
typically 2 ounces. Pour
less for tastings. Choose
a glass that leaves room
at the top. This allows you
to swirl without spilling
and provides room for
aromas to expand—aroma
affects how you perceive
a wine’s flavor.
GET A Carry a glass of wine by the stem. Or, for a stemless glass, grasp at the
G R I P top. Residual heat from your hand can warm the wine to an undesirable
temperature if you hold the glass by the bowl.
take shape
The silhouette of a glass can impact your
up
wine-drinking experience. Here are a few LODGE MINI CAST-
quick-and-dirty rules, but don’t get too IRON SKILLETS
hung up—wine tasting is supposed to be fun! These 3½-inch-
diameter pans are
WHITE WINE glasses typically have a smaller, perfect for single
narrower bowl than red wine glasses. Not only servings at a raclette
does the wine stay colder longer, you also taste party. Tie a napkin
the acidity better. around the
RED WINE glasses are almost always large vessels. handle to
The larger bowl allows air to come into contact warn guests
with the wine. This aeration dissipates the harsh the pans
alcohol and you taste the pleasant flavor notes. are hot.
$41 for four
The more full-bodied a red wine is, the wider the
at wayfair.com
glass should be. Serve light-bodied red wine in
glasses with a large bowl but a narrow opening.
This allows you to detect delicate flavors and scents.
DESSERT WINES are poured in smaller glasses
due to their high alcohol content and saccharine
flavor. A little goes a long way.
SPARKLING WINES taste best in long, narrow
glasses. This shape prevents bubbles from
escaping. And the bubbles are the best part!
GRAF LANTZ WINE-O’S
Loop a wool wine charm around
the stem of glasses to keep track
of which glass is whose. Available
in two shapes and three sets of
colors. $19 at amazon.com
WINE-TASTING CARDS
Scan the code below with
your phone (no app download
needed!) to print off our tasting-
notes cards. Circle flavor and
aroma notes
and rate the
wines as you
sip to keep track
of favorites.
ALLRECIPES.COM 14 DEC/JAN 2022
 SW EET V EG AN

BUTTERN UT

SQUASH SOU P

P.1 03

WINE
PAI RI N GS
With enough acid
to slice through this
creamy and hearty
soup—plus plenty
of earthy notes to
echo the squash—a
Sangiovese, such as
Tenuta di Nozzole
Chianti Classico Riserva,
is a great pairing.
If you’re in the mood
for a white, consider
a versatile, floral, and
acidic Chenin Blanc,
such as Pine Ridge
Chenin Blanc + Viognier.
 Wi n e & D i n e M I X E R
with a
Pull-Apart
Crescent C H EF JOHN ’S
Christmas Tree A LM ON D

B I SCOTTI
Prep Total Ingredients Servings

20 MIN 45 MIN 4 32 P.1 03

Ingredients
2 cans (8 oz)
refrigerated
Pillsbury™ Original
Crescent Rolls
(8 Count)
2 packages
(5.5 oz each)
garlic & herbs
Boursin® cheese
1 tablespoon butter, melted
2 tablespoons chopped fresh
parsley leaves

1 Heat oven to 375°F. Line large

cookie sheet with cooking
parchment paper. Separate dough
into 16 triangles. Use kitchen
scissors or knife to cut each WINE
triangle in half lengthwise. PAIR IN GS
While biscotti and coffee are
2 Spoon about 2 teaspoons cheese
a natural pairing, try coupling
on shortest side of each triangle.
Roll up each, starting at shortest your crisp cookies with the
side of triangle and rolling to classic Italian accompaniment:
opposite point. Using photo as a Vin Santo. The hazelnut-
guide, place crescents next to each and caramel-forward sweet
other in tree-shaped pattern on dessert wine is made almost
cookie sheet, starting with trunk exclusively in Tuscany—“what
and working up to top. grows together goes together”
holds true here. Either sipped
3 Bake 20 to 24
alongside or used as a dip for
minutes or until
these twice-baked cookies,
deep golden
brown. Brush you can’t go wrong with Felsina
with melted Vin Santo del Chianti Classico.
butter;
sprinkle
with parsley.

ALLRECIPES.COM 16 DEC/JAN 2022

 with a
Pull-Apart Crescent
Christmas Tree

Find recipe
inspiration at
pillsbury.com
N ex t - L eve l M I X E R

RUNAMOK
SPARKLE SYRUP
Fine and What’s more
super sparkly, magical than
Fancy Sprinkles waffles on a winter
Prism Powder morning? Sparkly
comes in a
waffles coated
rainbow of colors
with this special
and metallics.
$42 for three edition of maple
0.14-oz. jars at syrup! Just be sure
amazon.com to shake before
you pour. $18 for
8.45 oz. at
runamokmaple.com

Bakery Bling
Blinged-Out
Glittery Sugar in
Drenched
in Diamonds
adds textural interest
with square and BAKELL BREW GLITTER
circular flakes Bakell’s newest line of shimmery
of varying size. products includes an iridescent
In silver or $8 for 3 oz. glitter designed specifically for
gold, Wilton at bakerybling drinks. Simply stir in a shake of
Edible Accents .com this to transform any beer, cider,
Edible Glitter champagne, or cocktail into a
Stars make whirlwind of glitter. $13 for
frosted cookies
0.14 oz. at bakell.com
shine. $7 for 0.4 oz.
at wilton.com

glitz
PUTTIN’
ON THE
Add a little sparkle to holiday baking, breakfast, or cocktails with pretty
metallic glitter you can actually eat. By Nichole Aksamit and Natalie Mechem
Not that long ago, much of what glittered
in food was either made of precious metals
(silver or gold) or of something the FDA
didn’t recommend putting in your mouth.
Case in point: Those metallic BB-size balls
known as silver dragées that you may recall
from holiday cookies and wedding cakes of
yore. (Yes, you were supposed to remove
those before eating. Oops!)
PHOTOS: (PRODUCTS) JASON DONNELLY. (COOKIES AND STYLING) LAUREN GRANT
NESTLÉ TOLL HOUSE DISCO
SEMI-SWEET MORSELS AND
EDIBLE GLITTER MORSELS
Flakes of mica-based edible
silver glitter adorn some of the
semisweet chocolate chips in every
bag of this groovy option from
Nestlé. Try them with your favorite
cookie dough, pancake batter, or
s’mores for a sparkly twist. $2.50
for 5.5 oz. at walmart.com
These days, there’s a whole host of edible
glitters, sprinkles, dusts, sprays, and WILTON EDIBLE
bedazzled food products made with FDA- GLITTER SPRAY
approved shiny pigments (like mica-based Spritz through a
pearlescence) that let you sprinkle a little stencil onto cocktail
stardust magic on foods without sidestepping glasses for your
safety. Try one of these and live your disco New Year’s toast.
dreams with everything from breakfast to $11 for 0.35 oz.
cakes to cocktails during the season of sparkle. at wilton.com

How to be Check the label: By law, makers of edible glitters and dusts must list their ingredients on the label. Most also use the word
sure it’s edible “edible.” If the label doesn’t list ingredients and says only “nontoxic” or “for decorative purposes only,” don’t put it on your food.

ALLRECIPES.COM 18 DEC/JAN 2022

 A l l s t a r Ti p s & To o l s M I X E R
Invited for a holiday dinner, an overnight stay, or
an evening of cocktails and conversation? Don’t
come empty-handed. Show thanks and encourage
a future invitation with one of these thoughtful
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ALLRECIPES.COM 21 DEC/JAN 2022

 IN SEASON
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PHOTO: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM 23 DEC/JAN 2022

 G OT TA
LOVE
chocolate PROP STYLING SUE MITCHELL
|
FOOD STYLING SAMMY MILA & LAUREN McANELLY
Chocolate has
had a hold on us
for millennia.
|
PHOTOS BRIE PASSANO
Before the Aztecs named it
xocolatl, Mayans concocted
hot cocoa’s ancient cousin
around 250 A.D. using
knowledge developed by
cultivators at least 2,000
years earlier. Our zeal for
|
cooking with chocolate
BY CHERYL SLOCUM
hasn’t wavered since. We
use it to enrich stews,
season roasts, and create
swoon-worthy desserts and
special treats, especially
around the holidays.
B ehind the scenes, there’s
quite a process that includes
fermenting, roasting, grinding
and more to create the rich,
luscious, melt-in-the-mouth
chocolate we know and love.
It starts with raw, bitter cacao
beans, the seeds of the cacao
tree—a plant that traces its
roots to South American rain
forests. Today, cacao is also
grown in parts of Africa, Asia,
the Caribbean, and other warm,
humid areas along the equator.
Farmers mainly raise three
cacao varieties: Forastero,
which features robust cocoa
notes; Criollo, a rare bean with
fruity, tobacco aromas and
delicate flavor; and Trinitario, a
hybrid with a forward chocolate
taste. Soil composition,
climate, and elevation also
play a role in cacao flavor.
Chocolate makers blend cacao
varieties or may source from a
single bean, farm, or region to
create distinct flavor profiles.
The percentage of cacao used in
making bittersweet, semisweet,
and milk chocolate also affects
the taste.
The recipes that follow
showcase the results of the
cacao-to-chocolate journey.
Mix up indulgent, chewy
cookies and creamy ganaches,
simmer a mole sauce made
with chiles and cinnamon-
infused chocolate, stir together
a versatile cocoa rub, and
more. There’s a world of
flavor to discover.
 TRENDING
DA R K C H O CO L AT E H OT CO COA
Heat 1 cup whole milk in a saucepan over
medium heat until just boiling, 3 to 4 minutes.
Add 2 to 2½ tsp. brown sugar; stir until dissolved,
about 1 minute. Stir in 2 oz. bittersweet or dark
chocolate [we used 85% cacao] until melted, about
2 minutes. Remove saucepan from heat and stir in
1 Tbsp. whipping cream (or more to taste) and a
pinch cinnamon (or more to taste). Makes 1¼ cups.

“I used coconut
cream instead
of dairy,
and added
whipped
coconut cream
and cayenne
F LO U R L E S S T R I P L E C H O CO L AT E CO O K I E S pepper on top.”
HANDS-ON 25 MIN TOTAL 40 MIN MAKES 2 ½ DOZEN SUBMITTED BY JAMIEBROOKE5761 – BUCKWHEAT
QUEEN
1 REVIEW
A sprinkle of salt on these rich, chewy (and gluten-free!) cookies balances the sweetness
and slightly tames the bitter notes in chocolate with higher cacao percentages.
5½ oz. semisweet or bittersweet 1. Preheat oven to 400°F. Line 2 baking fudgy consistency. Fold in chopped
chocolate, finely chopped sheets with parchment paper. bittersweet chocolate.
[We used 56% cacao chocolate.] 2 . Melt semisweet chocolate in a 5. Drop dough in 2-tsp. portions
3 egg whites, at room temperature double boiler or a heat-safe bowl about 2 inches apart on prepared
1½ cups powdered sugar, set over simmering water, stirring baking sheets. Lightly sprinkle
plus 1 to 2 Tbsp. for dusting frequently and scraping down the with coarse sea salt and dust
½ cup unsweetened cocoa powder sides with a rubber spatula to avoid with 1 to 2 Tbsp. powdered sugar.
¼ tsp. salt scorching. Remove from heat and 6. Bake until cookie edges are
2¼ oz. bittersweet or dark let cool to room temperature. set and tops begin to crack, 8 to
chocolate, chopped [We used 3. Beat egg whites in a large bowl with 10 minutes. Cool on sheets 10 minutes
70% cacao chocolate.] an electric mixer on medium-high before transferring to a wire rack
¼ tsp. coarse sea salt until soft peaks form. Gradually beat to cool completely. (Cookies can be
in 1 cup powdered sugar until mixture stored in an airtight container
resembles marshmallow creme. at room temperature up to 3 days.)
4 . Whisk together ½ cup powdered
POWERFUL POWDER armagazine.com/flourless-
sugar, the cocoa powder, and ¼ tsp. triple-chocolate-cookies
Unsweetened cocoa powder is salt in a bowl; beat into egg white
HIDDEN GEM GLUTEN-FREE
dried chocolate liquor with most of mixture on low until soft peaks form. PER COOKIE: 68 CAL; 3G FAT (2G SAT);

the cocoa butter removed. Dutch- Stir in cooled, melted semisweet 1G PRO; 11G CARB (1G FIBER, 8G SUGARS);
45MG SODIUM
chocolate until dough is a thick and
process cocoa is made the same way,
but from alkali-treated cacao beans,
so it’s less acidic and has a mellower
taste. Both should be stored in
airtight containers in a cool, dry place.

ALLRECIPES.COM 25 DEC/JAN 2022

G o t t a L ove C h o co l a te T R E N D I N G

C H O CO L AT E G A N AC H E L AY E R C A K E HANDS-ON 25 MIN TOTAL 2 HR, 25 MIN SERVES 10 SUBMITTED BY MARSHA2647

★★★★ 2 REVIEWS
Use unsweetened chocolate and cocoa
in this luscious cake and save your
favorite bittersweet chocolate for a
ganache that plays out in two ways:
Whipped and chilled, it’s a creamy filling.
Heated and drizzled, it’s a glossy glaze.
For Cake
3/4 cup butter
2 (1-oz.) squares unsweetened
baking chocolate, chopped
21/4 cups flour
2 cups sugar
1/4 cup unsweetened cocoa powder
11/2 tsp. baking soda
1 tsp. salt
13/4 cups buttermilk, at room temperature
2 eggs, at room temperature
2 tsp. vanilla extract
For Whipped Ganache and Glaze
12 oz. bittersweet chocolate, chopped
[We used 60% cacao chocolate.]
21/2 cups whipping cream
Pomegranate seeds, for garnish
Flaky salt, such as Maldon, for garnish
spatula until melted, about 5 minutes. Let
cool 10 minutes.
3. Mix together flour, sugar, cocoa powder,
baking soda, and salt in a large bowl.
4 . In another bowl, whisk together buttermilk,
eggs, and vanilla; stir in melted chocolate. Add
to flour mixture; beat with an electric mixer
at low speed 1 minute. Increase speed to high;
beat until light and fluffy, about 2 minutes.
Divide between prepared pans.
5. Bake until a toothpick inserted near centers
comes out clean, 30 to 35 minutes. Let cool
in pans on wire racks 10 minutes. Loosen cake
edges from pan, then turn out onto wire racks
to cool completely.
Make Whipped Ganache and Glaze
6. Put 6 oz. bittersweet chocolate in a large
heat-safe bowl. Bring 3/4 cup cream just to a
boil in a saucepan; pour over chocolate.
Let stand without stirring 2 minutes, then stir
until chocolate is melted. Let cool to room
temperature, about 30 minutes.
7. Add 1 cup cream to chocolate mixture. Set
bowl over a larger bowl filled halfway with
ice water and whisk frequently until cooled to
room temperature and thickened to the
with an electric mixer at medium speed until
light and fluffy, about 1 minute.
8. Place 1 cooled cake layer on a cake plate;
spread 1 cup whipped ganache over top of
layer. Top with second cake layer and use
remaining whipped ganache to very lightly
frost entire cake to create a smooth crumb
coating. Chill cake 30 minutes.
9. Meanwhile, put remaining 6 oz. bittersweet
chocolate in a small bowl. Heat remaining
3/4 cup cream just to boiling; pour over
chocolate. Let stand without stirring for
2 minutes, then stir until chocolate is melted.
Let cool 25 minutes or until mixture is
thickened but pourable and an instant-read
thermometer registers 80°F.
10. Pour glaze over cake, gently smoothing
with an offset spatula and letting glaze run
over edge and drip down sides. Let stand
until set, about 1 hour. Garnish with
pomegranate seeds and flaky salt. (Chill
cake, covered, up to 3 days.)
armagazine.com/chocolate-ganache-
layer-cake
HIDDEN GEM
PER SLICE: 848 CAL; 52G FAT (32G SAT); 11G PRO;

Make Cake
consistency of frosting, 5 to 7 minutes. Beat 95G CARB(6G FIBER, 64G SUGARS); 621MG SODIUM

1. Preheat oven to 350°F. Grease two 9-inch

round cake pans; line with parchment paper.
2. Warm butter and unsweetened chocolate
in a double boiler or a heat-safe bowl set
over simmering water. Stir frequently,
scraping down sides with a rubber

P O M E G R A N AT E
A N D C H O C O L AT E ?
Yes, please! Juicy, fiber-rich pomegranate seeds offer
a bright flavor contrast to this cake, not to mention
an antioxidant boost. Dark chocolate and cocoa are
high in flavanols shown to fight cardiovascular
disease. And polyphenols in pomegranate are linked
with reduced inflammation and LDL cholesterol.

C H O C O L AT E T Y P E S

Unsweetened = 100% chocolate liquor and cocoa butter.
Bittersweet and Semisweet = at least 35% chocolate
liquor and cocoa butter, plus sugar. The FDA doesn’t
further delineate between bittersweet and semisweet or
define Dark chocolate, although many makers label
non-milk chocolates with 60% or more total cacao as
bittersweet, and those with 70% or more as dark.
Milk = at least 10% chocolate liquor and cocoa butter,
plus sugar and dried milk.
Ruby = a naturally pink, fruity chocolate made with chocolate
liquor and cocoa butter from specially grown cacao beans,
plus dried milk and sugar.
White = at least 20% cocoa butter, plus sugar and dried milk.
Contains no chocolate liquor.

ALLRECIPES.COM 26 DEC/JAN 2022

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G o t t a L ove C h o co l a te T R E N D I N G
CHICKEN MOLE WITH FOUR CHILES
HANDS-ON 40 MIN TOTAL 2 HR SERVES 6 SUBMITTED BY TY
22 REVIEWS
2 dried mulato chiles
2 dried ancho chiles
2 dried guajillo chiles
2 dried pasilla chiles
2 Tbsp. lard, or more as needed
1 small onion, coarsely chopped
2 cloves garlic, halved
1 (6-inch) flour tortilla
1 (5-inch) corn tortilla
½ ripe plantain, cut into ½-inch slices
¼ cup raw almonds (about 1¼ oz.)
¼ cup peanuts
1 Tbsp. sesame seeds
1 (15-oz.) can whole peeled
tomatoes, with juices
½ tablet Mexican chocolate, such as
Abuelita or lbarra (about 1½ oz.)
1 tsp. dried Mexican oregano
¾ tsp. kosher salt
⅛ tsp. ground cloves
1 cup low-sodium chicken broth
12 bone-in, skin-on chicken thighs
(about 4 lb.)
1 (3-inch) cinnamon stick
Toasted sesame seeds, for garnish
Corn tortillas, for serving
Cooked rice, for serving
1. Remove stems, veins, and seeds from
chiles. Heat 2 tsp. lard in a large, heavy
skillet over medium heat. Add chiles;
cook, stirring, until fragrant and lightly
toasted, about 1 minute. (Be careful
not to burn them.) Transfer chiles to a
bowl. Cover with boiling water and let
stand 10 minutes to hydrate.
2 . Meanwhile, add 1 tsp. lard to skillet.
Add onion and garlic; cook until onion
is soft and translucent, about 5 minutes.
Transfer to a large bowl.
3. Tear flour and corn tortillas into
pieces and add to skillet. Toast, turning
often, until golden brown on both sides,
about 3 minutes. Add to onion mixture.
4 . If needed, melt a small amount of
additional lard in skillet. Add plantain;
cook, stirring, until lightly browned,
about 5 minutes. Add to onion mixture.
5. Add almonds and peanuts to skillet;
cook and stir until fragrant, about
1 minute. Add sesame seeds and
continue cooking until lightly browned,
15 to 30 seconds; add to onion mixture.
6. Put tomatoes in skillet; warm over
medium heat until heated through,
about 5 minutes. Remove from heat.
Break chocolate into chunks and stir
into tomatoes until melted; add to onion
mixture, along with oregano, salt, and
cloves. Drain soaked chiles and add to
onion mixture; stir to combine.
7. Working in batches and adding broth
as needed, purée mixture in a blender
until smooth. Transfer to a very large
bowl and stir in any remaining broth.
Season to taste with additional salt.
8 . Heat 1 Tbsp. lard in a 5- to 6-qt. Dutch
oven over medium-high heat. Working in
batches, sear chicken thighs, skin sides
down, until skin is crispy and golden,
4 to 6 minutes. Return all thighs to pot,
skin sides up. Add sauce and cinnamon “I love this
stick to pot. Cover and simmer over recipe; it’s the
medium-low heat 1 to 1½ hours or until closest I’ve
chicken is very tender and an instant- seen to real,
read thermometer inserted into thickest traditional mole.
parts registers 180°F. Garnish chicken There are many
servings with toasted sesame seeds. variations you
Serve with tortillas and rice. can make.
I used pumpkin
armagazine.com/chicken-mole- seeds instead
with-four-chiles of almonds,
PER SERVING (2 CHICKEN THIGHS AND ABOUT ¾ CUP
SAUCE): 678 CAL; 39G FAT (10G SAT); 48G PRO; and added
34G CARB (4G FIBER, 11G SUGARS); 594MG SODIUM
cloves and
peppercorns
when puréeing
MMM, MOLE! the ingredients.”
– ROSALI.ND
Mole (MOH-lay) is a Mexican sauce made with dried
chiles, nuts, seasonings, and (often) Mexican chocolate,
which has a grainy texture from ground cocoa beans and
an undercurrent of cinnamon. The rich, complex sauce
isn’t sweet, per se, but the chocolate adds depth. Look
for Mexican chocolate (also used to make hot chocolate
drinks) at Latin and specialty markets.
ALLRECIPES.COM 28 DEC/JAN 2022
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G o t t a L ove C h o co l a te T R E N D I N G

FROM
CACAO TO CO COA R U B
chocolate Stir together ¼ cup coarse or kosher sea
salt; 3 Tbsp. garlic powder; 2 Tbsp. each
Take a look at
unsweetened cocoa powder and packed
how this ancient
dark brown sugar; and 1 Tbsp. each chili
ingredient
powder, ground cumin, onion powder, white
goes from
sugar, and black pepper in a small bowl.
bean to bar.
Store in an airtight container up to 6 months.
1. Cacao tree To use, rub 2 tsp. spice mixture onto each
fruit pods are 6-oz. portion of meat or poultry or 1½ cup
cracked open, cubed or sliced vegetables (such as potatoes
and the beans or butternut squash tossed with 2 tsp.
and pulp inside oil before seasoning); let stand at least
are extracted. 10 minutes before cooking. Makes 1 cup.

2. Cacao PEPPER-CRUSTED
beans and pulp FILET MIGNON WITH
are wrapped in C H O CO L AT E - P O R T S A U C E
banana leaves HANDS-ON 15 MIN TOTAL 50 MIN
or in special SERVES 4 SUBMITTED BY GIOIAFIVE

boxes and left to 50 REVIEWS

ferment until the Make a quick, velvety pan sauce
pulp melts away, with chocolate and port and
leaving only turn a steak into a celebration.
the beans.
4 (5-oz.) fllet mignon steaks
3. The beans 2 Tbsp. olive oil
are dried 1 to 2 tsp. cracked white
(usually in the or black peppercorns
sun) for one to ½ Tbsp. kosher salt
2 Tbsp. minced shallot
two weeks. In
½ cup ruby port
that time, they
2 Tbsp. balsamic vinegar
turn a reddish- ½ cup beef broth
brown color. 1 tsp. minced fresh rosemary
4. Cacao beans 1 oz. bittersweet chocolate,
chopped [We used 60%
are roasted to
cacao chocolate.]
develop flavor,
then cracked 1. Let steaks stand at room temperature
open to expose 30 minutes. Preheat oven to 400°F.
2 . Brush steaks with 1 Tbsp. oil; sprinkle
the meat, which
with pepper and salt. Heat remaining
is crushed into
1 Tbsp. oil in a large oven-safe skillet over
cocoa nibs. medium-high heat. Add steaks. Cook
5. The nibs 4 minutes, turning once halfway through.
3. Transfer skillet to oven. Roast,
are ground to
uncovered, 9 to 11 minutes or until
a paste called
medium-rare and an instant-read
chocolate liquor thermometer inserted into centers
and mixed to registers 135°F. Reserving drippings in
develop flavor. skillet, transfer steaks to a plate, cover

6. The liquor loosely with foil, and let stand.

4 . Add shallot to skillet; cook, stirring,
is tempered over medium heat 1 minute. Add port
(a heating and and balsamic vinegar; simmer 3 minutes.
cooling process) Add broth and rosemary; return to a
to create solid simmer. Whisk in chocolate until melted
chocolate. The and sauce is slightly thickened, 2 to
liquor can also 3 minutes. Serve sauce with steaks.
be separated armagazine.com/pepper-crusted-filet
into dry cocoa mignon-with-chocolate-port-sauce
solids (powder) GLUTEN-FREE
PER SERVING (1 STEAK AND 2 TBSP. SAUCE):
and cocoa 533 CAL; 40G FAT (15G SAT); 26G PRO; 10G CARB
butter (the fat (1G FIBER, 5G SUGARS); 270MG SODIUM

from the beans).

ALLRECIPES.COM 30 DEC/JAN 2022

ABILIFY MAINTENA® (aripiprazole) is the only once-monthly*
maintenance treatment for bipolar I in adults.
It was proven to give more time without a mood episode.†
*You should continue to take your current bipolar I disorder medication for 2 weeks after your first treatment
with ABILIFY MAINTENA.
†
In a 1-year clinical trial that measured symptom control in 266 patients with bipolar I disorder, those who
were treated with ABILIFY MAINTENA remained mood episode-free significantly longer than those
who were on placebo.

Ask your doctor about ABILIFY MAINTENA.

INDICATION and IMPORTANT SAFETY INFORMATION for ABILIFY MAINTENA® (aripiprazole)

INDICATION
ABILIFY MAINTENA is a prescription
medicine given by injection by a healthcare
professional for maintenance treatment of
bipolar I disorder in adults. It is not known
if ABILIFY MAINTENA is safe and effective
in children under 18 years of age.
IMPORTANT SAFETY INFORMATION
Elderly people with dementia-related
psychosis are at increased risk of death
when treated with antipsychotic medicines
including ABILIFY MAINTENA.
ABILIFY MAINTENA is not for the treatment
of people who have lost touch with reality
(psychosis) due to confusion and memory
loss (dementia).
Do not receive ABILIFY MAINTENA if you
are allergic to aripiprazole or any of the
ingredients in ABILIFY MAINTENA.
ABILIFY MAINTENA may cause
serious side effects including:
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has been reported in clinical studies with
oral aripiprazole of elderly people with
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a serious condition that can lead to death.
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Call your healthcare provider if you have
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©2020 Otsuka America Pharmaceutical, Inc. All rights reserved. November 2020 09US20EBC0028 Visit AbilifyMaintena.com
 IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole)

ABILIFY MAINTENA® (a-BIL-i-fy main-TEN-a) (aripiprazole) for extended-release injectable suspension, Rx

for intramuscular use Only
Read the Patient Information that comes with ABILIFY MAINTENA before you start receiving it and each time you get a
refill. There may be new information. This summary does not take the place of talking to your healthcare provider about
your medical condition or your treatment.

What is the most important information I should know about ABILIFY MAINTENA? Each injection of ABILIFY MAINTENA
must be administered by a healthcare professional only.
ABILIFY MAINTENA may cause serious side effects, including:
• Increased risk of death in elderly people with dementia-related psychosis. ABILIFY MAINTENA is not for the
treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia).

What is ABILIFY MAINTENA? ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare
professional for the:
• treatment of schizophrenia in adults
• maintenance treatment of bipolar I disorder in adults
It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age.

Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients (inactive ingredients
include: carboxymethyl cellulose sodium, mannitol, sodium phosphate monobasic monohydrate and sodium hydroxide)
in ABILIFY MAINTENA.

Before receiving ABILIFY MAINTENA, tell your healthcare provider about all your medical conditions, including if you:
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possible serious side effects. ABILIFY MAINTENA may affect the way other medicines work, and other medicines may
affect how ABILIFY MAINTENA works.
Your healthcare provider can tell you if it is safe to receive ABILIFY MAINTENA with your other medicines. Do not start
or stop any medicines while receiving ABILIFY MAINTENA without talking to your healthcare provider first. Know the
medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine.

How should I receive ABILIFY MAINTENA?

• Follow your ABILIFY MAINTENA treatment schedule exactly as your healthcare provider tells you to.
• ABILIFY MAINTENA is an injection given in your arm or buttock by your healthcare provider 1 time every month.
You may feel a little pain in your arm or buttock during your injection.
• After your first injection of ABILIFY MAINTENA you should continue your current antipsychotic medicine for 2 weeks.
• You should not miss a dose of ABILIFY MAINTENA. If you miss a dose for some reason, call your healthcare
provider right away to discuss what you should do next.

What should I avoid while receiving ABILIFY MAINTENA?

• Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects
you. ABILIFY MAINTENA may make you feel drowsy.
• Do not drink alcohol while you receive ABILIFY MAINTENA.
• Do not become too hot or dehydrated while you receive ABILIFY MAINTENA.
○ Do not exercise too much. ○ Do not wear too much clothing or heavy clothing.
○ In hot weather, stay inside in a cool place if possible. ○ Drink plenty of water.
○ Stay out of the sun.
Continued on next page
 IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) (cont'd)

ABILIFY MAINTENA may cause serious side effects, including:

• See “What is the most important information I should know about ABILIFY MAINTENA?”
• Stroke (cerebrovascular problems) in elderly people with dementia-related psychosis that can lead to death.
• Neuroleptic malignant syndrome (NMS) a serious condition that can lead to death. Call your healthcare
provider or go to the nearest emergency room right away if you have some or all the following symptoms of NMS:
○ high fever ○ confusion ○ changes in pulse, heart rate, and blood pressure ○ stiff muscles ○ sweating
• Uncontrolled body movements (tardive dyskinesia). ABILIFY MAINTENA may cause movements that you
cannot control in your face, tongue, or other body parts. Tardive dyskinesia may not go away, even if you stop
receiving ABILIFY MAINTENA. Tardive dyskinesia may also start after you stop receiving ABILIFY MAINTENA.

• Problems with your metabolism such as:

○ high blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive
ABILIFY MAINTENA. Extremely high blood sugar can lead to coma or death. If you have diabetes or risk factors
for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check
your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment.

Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA:
¾ feel very thirsty ¾ feel very hungry ¾ feel sick to your stomach
¾ need to urinate more than usual ¾ feel weak or tired ¾ feel confused, or your breath smells fruity
○ Increased fat levels (cholesterol and triglycerides) in your blood.
○ Weight gain. You and your healthcare provider should check your weight regularly.
• Unusual urges. Some people receiving ABILIFY MAINTENA have had unusual urges such as gambling, binge
eating or eating that you cannot control (compulsive), compulsive shopping and sexual urges. If you or your family
members notice that you are having unusual urges or behaviors, talk to your healthcare provider.
• Decreased blood pressure (orthostatic hypotension). You may feel lightheaded or faint when you rise too
quickly from a sitting or lying position.
• Low white blood cell count
• Seizures (convulsions)
• Problems controlling your body temperature so that you feel too warm. See “What should I avoid while
receiving ABILIFY MAINTENA?”
• Difficulty swallowing
The most common side effects of ABILIFY MAINTENA include: weight gain, inner sense of restlessness such as
feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation).
These are not all the possible side effects of ABILIFY MAINTENA. Call your doctor for medical advice about side effects.
You may report side effects to Otsuka America Pharmaceutical, Inc. at 1-800-438-9927 or FDA at 1-800-FDA-1088

General information about the safe and effective use of ABILIFY MAINTENA: If you would like more information, talk
with your healthcare provider. You can ask your pharmacist or healthcare provider for information about ABILIFY MAINTENA
that is written for healthcare professionals.

ABILIFY MAINTENA is a trademark of Otsuka Pharmaceutical Co., Ltd.

For more information, go to www.ABILIFYMAINTENA.com or call 1-800-441-6763.
© 2017, Otsuka Pharmaceutical Co., Ltd., Tokyo, 101-8535 Japan 07/2017 09US19IBR0003
 Maura Rawlette
(@Chef Mo) is
one of 60 million
cooks who visit
Allrecipes.com
every month.
Get to know
this lactose-
avoiding mom,
shop manager,
and Allrecipes
Allstar*—and
try one of her
favorite recipes.
chef

*Allstars are Allrecipes

superfans, a select group
of our most passionate
and actively engaged
community members.

ALLRECIPES.COM 34 DEC/JAN 2022

 C o o k to F o l l ow T R E N D I N G
About me: I’m 39 and
live in King George,
Virginia, with my son,
Devin, and a soon-to-
arrive little one by the

Ò
end of the year. I manage
a family glass shop.
Why I love cooking:
I didn’t create this
The most gratifying part recipe, but if I ever
is hearing someone say, bring a different
“This tastes great! How recipe to gatherings
did you make it?” of friends and family,
Favorite Christmas they all ask why
tradition: My great- I didn’t bring THE
uncle passed down to rum cake,” Maura
me his spritz cookie says. “I tweak it this
press. My niece and way: Before turning
out the cake, I poke
great-niece use it to
holes in it with the
make cookies together at
back of a wooden
Christmastime. We love
spoon and pour in
making them with some
the glaze. I let the
of my late grandma’s cake soak in all
cookie cutters and some that glaze for
new ones we’ve added to several hours before
the bunch. We somehow turning it out.”
end up with a lot of
trout-shaped cookies,
great memories, and lots
of laughs, too!
My most popular
recipes: People love
(CAKE) JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

my Golden Rum Cake

(at right). I didn’t create
the recipe, but I tweak
it to make it mine. My
Spicy Thai Basil Chicken
(armagazine.com/spicy-
PHOTOS: (PORTRAIT) KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER.

thai-basil-chicken) gets
a lot of raves, too.
Few people know:
I used to be an
undercover liquor
customer in Virginia.
I would arrive and ask for
alcohol and wait to see if
they asked to see my ID.
Dealing with
lactose intolerance:
My 12-year-old son,
Devin, was diagnosed
with lactose intolerance.
At first, changing over to
lactose-free meals was
really hard. I learned that
even some French fries
contain milk powder.
That’s when I realized
I needed to cook from
scratch. It really helped
that as Devin got older,
Continued on next page
GOLDEN RUM CAKE
HANDS-ON 20 MIN TOTAL 1 HR, 30 MIN SERVES 12 SUBMITTED BY JACKIE SMITH
★★★★★ 1,403 REVIEWS
1 cup chopped walnuts
1 (15.25-oz.) pkg. yellow cake mix
1 (3.4-oz.) pkg. instant
vanilla pudding mix
4 eggs
1/2 cup plus 1/3 cup dark rum
1/2 cup plus 3 Tbsp. water
1/2 cup vegetable oil
1/3 cup butter
2/3 cup sugar
Powdered sugar, for garnish
1. Preheat oven to 325°F. Grease and flour
a 10-inch fluted tube pan. Sprinkle chopped
nuts evenly in bottom of pan. [If you’re using an
intricately patterned pan, as we did, fold the
nuts into the batter instead for a clean release.]
2 . Stir together cake mix and pudding mix
in a large bowl. Using an electric mixer on
medium speed, beat in eggs, 1/2 cup rum,
1/2 cup water, and the oil until combined.
Pour batter into prepared pan.
3. Bake until a toothpick inserted into
cake comes out clean, about 1 hour.
Let cool in pan on a wire rack 10 minutes.
4 . Meanwhile, for glaze, put butter,
remaining 3 Tbsp. water, and the sugar
in a small saucepan. Bring to a boil over
medium heat; boil, stirring constantly,
5 minutes. Remove from heat and stir
in remaining 1/3 cup rum.
5. Turn out cake onto a serving plate.
Brush some glaze over top and sides of
cake. Allow cake to absorb glaze, then
repeat until all glaze is used. Dust cake with
powdered sugar. (Cake keeps up to 3 days
in an airtight container at room temperature
or up to 3 months frozen.)
armagazine.com/golden-rum-cake
PER SLICE: 477 CAL; 26G FAT (6G SAT); 5G PRO;
48G CARB (1G FIBER, 19G SUGARS); 414MG SODIUM
 C o o k to Fo l l ow T R E N D I N G
the number of nondairy milks at the
market soared. Now they have so many
substitutes for things, including cheeses.
My funniest food memory:
Making cheese straws with my mom
after seeing a TV special all about
My hidden talents: Scrapbooking and
leading kayaking tours on our creek.
Best cook I know: I actually never
grew up with a cook I admired. I started
watching Food Network, and from
there, my love for cooking has just

Get the App,

them. We were so excited, but they
turned out to be a flop.
If I could have a superpower:
Get the It would be to know ALL the answers.
My closest thing to an actual
continued to grow.
Favorite thing to cook: Sweet potato
fries and Thai food.
On my bucket list: To take my family
on a cruise and to take up beekeeping!

Rewards superpower: Growing a garden.

Kitchen tool I can’t live without:
My favorite part about living
in Virginia: I love living in a small
My food processor. I’ve started loving county. People know my uncles and
making homemade pizzas. Being able to aunts. There’s an old man who puts
shred cheese myself is great for all those his flowers out for sale in the
cheeses no one thinks they want to eat. morning, and he waves. It’s great
Recent food discovery: Steamed to smile and greet the people I have
by Blue B
uffalo
artichokes. I had never eaten one or come to know growing up here.
even seen one in person. They’re
fun to eat and simple to make!
Best advice I ever got:
There’s no need to rush.
My kitchen is: My place to
escape and create meals using
some of my favorite ingredients
and new ingredients.

REWARDS

My girlfriends and I get My cat, Hash, just isn’t happy until

together each month he gets in the kayak with me.
for a “Moms’ Night In.”

This is me vacationing with

my high school sweetheart,
Drexel Rawlette Jr., at a
Virginia state park in the fall.

by Blue Buffalo
ALLRECIPES.COM 36 DEC/JAN 2022
 Now There’s an App
for Pet Parents Like Us

by Blue Buffalo

load
Scan to down ts*
n
and earn poi
©2021 Blue Buffalo Company, Ltd.

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you can be

*US customers only. No cash value. See terms in app.

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 smells LIKE THE

Red wine, sizzling onions, and a hint of cinnamon.

Basmati rice laced with fragrant cardamom and cloves.
The unmistakable perfume of yeast rolls, fresh from
the oven. Create spirit-boosting scents and delicious
memories with these aromatic recipes for comfort and joy.

BY CHERYL SLOCUM
PHOTOS
CARSON DOWNING
FOOD STYLING
SAMMY MILA
PROP STYLING
SUE MITCHELL
 TRENDING
B E E F S T I FA D O
HANDS-ON 20 MIN TOTAL 2 HR
SERVES 4 SUBMITTED BY LOLLY B

25 REVIEWS
ZESTY
2 Tbsp. butter
2 Tbsp. olive oil &
2 lb. boneless beef chuck, SAVO RY
cut in 1½-inch pieces
1 cup chopped onion
2 cloves garlic, minced Stifado is a
½ cup dry red wine traditional Greek
½ tsp. salt stew that can be
½ tsp. black pepper made with beef,
¼ tsp. cinnamon rabbit, or pork
¼ tsp. nutmeg
and almost always
¼ tsp. sugar
1 (1x4-inch) strip orange zest
includes whole
1 (14.5-oz.) can diced pearl onions and a
tomatoes, with juices fragrant braising
½ cup water liquid. The wine,
1 lb. pearl onions, peeled tomatoes, and
orange zest in this
1. Heat 1 Tbsp. each butter and oil in
a 4-qt. Dutch oven over medium-high one combine for
heat. Add half the beef and brown on a piquant aroma
all sides, about 4 minutes; transfer to that intermingles
a plate. Add remaining butter to pot. with the sweet
Brown remaining beef on all sides, and peppery notes
about 4 minutes; transfer to the plate. of cinnamon
2 . Reduce heat to medium. Add and nutmeg.
chopped onion and garlic to pot. Cook,
stirring, until onion is softened and
translucent, about 5 minutes. Add wine;
bring to a simmer and cook until wine
is reduced by half, about 3 minutes.
3. Return beef to pot. Stir in salt,
pepper, cinnamon, nutmeg, sugar,
and orange zest. Pour in tomatoes
and water. Cover and bring to a boil
over medium-high heat. Reduce
heat to medium-low; simmer 1 hour.
4 . Meanwhile, heat remaining 1 Tbsp.
oil in a large skillet over medium
heat. Add pearl onions; cook, stirring
frequently, until well browned,
5 to 8 minutes. Transfer onions to
pot; simmer, covered, until beef and
onions are tender, about 20 minutes.
Remove zest before serving.
If desired, serve with cooked orzo.
armagazine.com/beef-stifado “This had
PER 1½ CUPS: 481 CAL; 24G FAT (9G SAT); 41G PRO;
22G CARB (4G FIBER, 11G SUGARS); 913MG SODIUM wonderful
aromatic flavors.
The combination
of red wine,
orange peel,
cinnamon, and
nutmeg was
delightful.”
– LADYBUG

ALLRECIPES.COM 39 DEC/JAN 2022

S m e l l s L i ke t h e H o l i d ays T R E N D I N G

C I N N A M O N P O R K LO I N
A N D P OTATO E S
HANDS-ON 15 MIN TOTAL 1 HR, 30 MIN
“As I started this, SERVES 6 SUBMITTED BY JAICARD
I thought, ‘These
ingredients are 62 REVIEWS
kind of weird!’
1 (2- to 2½-lb.) boneless
But I made it
pork loin roast
anyway, and
¾ tsp. salt
my family loved
¾ tsp. black pepper
it! I did mix a
1 Tbsp. vegetable oil
little sugar with
“The smell in my 4 round red potatoes, sliced
the cinnamon,
house while this ½ inch thick (1¼ to 1½ lb.)
and it was
baked was 3 sweet potatoes, peeled and
delicious. This
better than any sliced ½ inch thick (1½ lb.)
would be a good
candle on the 2 Tbsp. cinnamon
company dish.”
market! And the 1 tart green apple, peeled
– CTISZA
mix of tastes and sliced
was really great. ¼ cup butter, sliced
I will definitely into 6 (⅓-inch-thick) pats
make it again!” ¾ cup milk
– JOEYAND ¾ cup water
MAGGIESMOM 1 Tbsp. cornstarch
1 chicken bouillon cube
1 beef bouillon cube
1. Preheat oven to 375°F. Trim any
tough membrane from pork loin; season
with ½ tsp. each salt and pepper.
2 . Heat oil in a large skillet over
medium-high heat. Add pork; sear
until golden brown, turning once,
about 8 minutes per side. Transfer to
a 9x13-inch baking dish.
3. Season red potatoes with remaining
¼ tsp. each salt and pepper. Put sweet
potatoes and cinnamon in a zip-top
plastic bag; shake to coat. Arrange
potatoes and sweet potatoes around
pork and scatter with apple and butter.
Cover tightly with foil.
4 . Roast 1 to 1¼ hours or until an
instant-read thermometer inserted into
the thickest part registers 145°F.
5. Meanwhile, whisk together milk,
water, and cornstarch in a small
saucepan. Add bouillon cubes; cook,
stirring, over medium heat until sauce
is thickened and bubbly. Serve pork
and potatoes with sauce and, if desired,
sprinkle with additional pepper.
armagazine.com/cinnamon-pork-
loin-and-potatoes
PER SERVING (4 OZ. PORK, 1 CUP POTATOES
AND APPLES, AND 2 TBSP. SAUCE): 536 CAL;
22G FAT (10G SAT); 37G PRO; 47G CARB (7G FIBER,
10G SUGARS); 780MG SODIUM
P U L AO ( W H O L E - S P I C E F R AG R A N T R I C E )
HANDS-ON 15 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY CELESTIAL NEW RECIPE GO ONLINE TO RATE & REVIEW

¼ cup vegetable oil 5 minutes. Add garlic paste, ginger paste, EARTHY

10
1(2-inch) cinnamon stick
whole black peppercorns
and 1 tsp. water; cook until fragrant,
about 1 minute. Add potato; cook, stirring, &
1tsp. cumin seeds until slightly softened, about 3 minutes. SMOKY
4 green cardamom pods, cracked Stir in tomato; cook until juices start to
3 whole cloves evaporate, about 2 minutes.
1black cardamom pod, cracked 3. Pour in 3½ cups water. Add chile pepper; This dish gets
½ cup chopped onion bring to a boil. Add rice; cook over medium its heady scent
1tsp. garlic paste heat until rice grains rise to the surface, 5 to from the popcorn-
1tsp. ginger paste 10 minutes. Reduce heat to low. Simmer, like aroma of
1tsp. plus 3½ cups water covered, until rice is tender and water is basmati rice and
1large russet or Yukon Gold potato, absorbed, 10 to 15 minutes. Remove whole the alchemy of
quartered lengthwise and cut spices and chile before serving, or simply eat
toasting several
crosswise into ¼-inch-thick pieces around them.
whole spices before
1 cup chopped tomato
armagazine.com/pulao-whole-spice- steaming them
1 green chile pepper (such as serrano), slit fragrant-rice
1 cup basmati rice with the grain.

GLUTEN-FREE VEGAN
Green cardamom
1. Heat oil in a large saucepan over medium PER 1⅓ CUPS: 348 CAL; 14G FAT (2G SAT); 5G PRO;
50G CARB (2G FIBER, 3G SUGARS); 67MG SODIUM delivers sweet,
heat. Add cinnamon stick, peppercorns,
peppery notes,
cumin seeds, green cardamom, cloves, and
black cardamom; cook and stir until starting
while its cousin
to spatter, 30 seconds to 1 minute. black cardamom
2 . Stir onion into pan; cook, stirring adds a pungent,
occasionally, until translucent, about smoky edge.
Cumin seed, a
member of the
parsley family,
contributes hay-
like undertones
while woody
cinnamon, spicy
cloves, and musky
black pepper add
to the dish’s warm,
earthy aroma.

ALLRECIPES.COM 41 DEC/JAN 2022

S m e l l s L i ke t h e H o l i d ays T R E N D I N G

VA N I L L A G O L D E N M I L K
HANDS-ON 5 MIN TOTAL 10 MIN
SERVES 4 SUBMITTED BY CIPHER

4 REVIEWS
It’s fine to use lower fat or nondairy
milk for this warm, cozy drink.
If you don’t have a vanilla bean,
stir in 2 tsp. vanilla extract after
simmering the milk.
2 cups milk
1 whole vanilla bean, split lengthwise
1 tsp. sugar (optional)
½ tsp. turmeric
¼ tsp. cinnamon (optional)
¼ tsp. black pepper
¼ tsp. nutmeg (optional),
plus more for garnish
Bring milk just to a boil in a small WA R M
saucepan over medium heat. Reduce heat
to low. Add vanilla bean, sugar (if using), &
turmeric, cinnamon (if using), pepper, P E P P E RY
and nutmeg (if using). Stir until all spices
are fully incorporated into milk. Simmer
about 5 minutes to combine flavors. Pour Turmeric brings
into mugs. Garnish with nutmeg. a sunny color
and an earthy,
armagazine.com/vanilla-golden-milk
HIDDEN GEM QUICK GLUTEN-FREE
peppery, slightly
PER ½ CUP: 81 CAL; 4G FAT (2G SAT); 4G PRO; 7G CARB bitter edge to the
(0G FIBER, 7G SUGARS); 53MG SODIUM
sweet tropical
musk of the
vanilla and the
woodsy bite of
the cinnamon
and nutmeg.
 GRASSY
&
SWEET

Saffron, the
stigma of the
Crocus sativus “My Swedish
flower, adds a husband has
golden hue and been eating
lends a grassy, and making
saffron buns for
lightly floral
40 years. These
essence to the just- were the best
baked aroma of we’ve had.
these traditional We bought
sweet, yeast buns. the quark (a
fresh, tangy,
spreadable
cheese) from a
cheese store.
It makes a
difference
in the texture
of the buns.”
– JOJO

L U S S E K AT T E R ( S W E D I S H S A F F R O N B U N S )
HANDS-ON 40 MIN TOTAL 2 HR, 15 MIN MAKES ABOUT 3 DOZEN SUBMITTED BY CAMILLAAA

14 REVIEWS dissolved. Let stand until foamy, 5 to piece into a 9-inch-long rope. Then roll the
10 minutes. ends of each rope in opposite directions
¼ cup raisins (optional)
3. Put 7 cups flour in the work bowl of a toward the center to create curled,
1¾ cups milk stand mixer fitted with a dough hook. Add S-shape buns. Arrange on prepared baking
½ cup butter
milk mixture, remaining sugar, the quark, sheets 2 inches apart. Set raisins
⅔ cup sugar and salt. Mix on medium until dough is (if using) in the coils of each S.
½ tsp. saffron threads, shiny and silky, adding up to ½ cup more 6. Cover buns with a towel and let
crushed to powder
flour as needed, until dough begins to pull rise 30 minutes. Preheat oven to 375°F.
2 (0.25-oz.) pkg. active dry yeast
away from the sides of the bowl, about 7. Beat together egg and water in a small
7½ cups flour
5 minutes. (Alternatively, stir together bowl. Gently brush each bun with egg
⅓ cup quark or sour cream mixture in a large bowl using a wooden mixture. Bake until puffed and golden,
½ tsp. salt spoon until dough comes together, then 12 to 14 minutes. Cool on wire racks.
1 egg
knead until dough is shiny and smooth, Store in an airtight container at room
1 Tbsp. water
about 5 minutes.) Transfer to a lightly temperature up to 2 days or freeze
1. Steep raisins (if using) in boiling greased bowl, cover, and let rise until in a zip-top plastic bag up to 2 months.
water in a small bowl for 30 minutes; drain. doubled, about 40 minutes. Thaw at room temperature.
2 . Meanwhile, warm milk, butter, 2 Tbsp. 4 . Line 3 baking sheets with parchment
armagazine.com/lussekatter-swedish-
sugar, and the saffron in a small saucepan paper. Punch down dough, cover, and let saffron-buns
over medium heat until butter nearly rest 10 minutes. HIDDEN GEM
melts and temperature has reached 100°F. 5. Divide dough into 35 (1½ - oz.) pieces. PER ROLL: 154 CAL; 4G FAT (2G SAT); 4G PRO; 26G CARB
Remove from heat; stir in yeast until On a lightly floured work surface, roll each (1G FIBER, 5G SUGARS); 63MG SODIUM

ALLRECIPES.COM 43 DEC/JAN 2022

cookie
One bite of a sweet cookie can connect us to
cultures and traditions beyond our borders.
Explore cookies from around the world, shared

connectio
by our Allrecipes community members.

BY CAITLYN DIIMIG, RD
PHOTOS
CARSON DOWNING
FOOD STYLING
SAMMY MILA
PROP STYLING
SUE MITCHELL
You can find wooden molds like these
(and other key ingredients for
ma’amoul) online or in Middle Eastern
markets. No mold? No worries! After
sealing the dough around the filling,
flatten slightly, then press or carve
desired designs using a wooden skewer.

ALLRECIPES.COM 44 DEC/JAN 2022


*
is a powder made
from the pits of the sour
St. Lucie cherry. It has
cherry, floral, and
almond flavor notes.
In its raw state, it tastes
bitter. Once cooked, it
takes on a rich, fruity
spice flavor. If you can’t
find mahlab, stir 1/4 tsp.
crushed fennel seeds
and 1/4 tsp. ground
cardamom into the
flour mixture in
Step 1 and stir 1/8 tsp.
almond extract into the
milk mixture after the
yeast foams in Step 2.
on
“AFTER A FEW PHONE CALLS WITH MY
MOM AND GRANDMA, I MANAGED TO
WRITE A DETAILED RECIPE FOR ONE OF
MY FAVORITE LEBANESE SWEETS.”
–LAURAF
TRENDING
M A’A M O U L ( L E B A N E S E
DAT E CO O K I E S )
HANDS-ON 45 MIN TOTAL 9 HR, 15 MIN
MAKES 2 1/2 DOZEN SUBMITTED BY LAURAF
★★★★★ 1 REVIEW
Hearty cookies enjoyed across the Middle
East, ma’amoul sometimes feature
ground nuts or figs instead of dates.
This Lebanese family version gets most
of its sweetness from its date filling and
powdered sugar. Be generous with both!
2 cups semolina flour
1 cup all-purpose flour, plus
more for dusting
1/2 tsp. ground mahlab*
1/2 tsp. salt
1 cup ghee (clarified butter),
at room temperature
5 Tbsp. milk, plus more if needed
2 Tbsp. white sugar
1 tsp. active dry yeast
4 Tbsp. orange blossom water,
plus more if needed
11/4 cups date paste (such as Ziyad)
2 Tbsp. powdered sugar, or more to taste
1. Stir together semolina flour, all-purpose
flour, mahlab, and salt in a large bowl. Work
ghee into dry ingredients with your fingertips
until thoroughly incorporated. [Mixture will
resemble damp sand.] Let rest, covered, at room
temperature, 8 hours or up to overnight.
2. Microwave milk in a bowl until just warm,
about 15 seconds. Stir in sugar and yeast until
dissolved. Let stand until foamy, 5 to 10 minutes.
3. Pour yeast mixture and orange blossom water
over flour mixture; stir until evenly moistened
and a dough forms. [To test if dough is ready,
pinch off a piece and roll it into a ball. It should
hold its shape without cracking.] Add more milk
or orange blossom water if needed. Let dough
rest, covered, about 15 minutes.
4. Meanwhile, preheat oven to 350°F and
line 2 baking sheets with parchment paper or
silicone baking mats. Pinch off a walnut-size
piece of dough and roll into a ball. Press your
thumb into the ball to create space for the filling.
Work the edges with your fingers so the sides are
even and fairly thin. Add 2 tsp. date paste into
indentation and pinch dough over it to seal.
5. Dust a 2-inch ma’amoul mold with flour and
tap out excess. Put filled dough, seam side up,
into mold. Press gently to level dough and trim
off excess. Invert mold and tap it against work
surface to release dough. Repeat with remaining
dough, flouring the mold each time.
6. Arrange cookies 1 inch apart on prepared
baking sheets. Bake, 1 sheet at a time, until
edges and bottoms are golden but tops
remain mostly pale, about 15 minutes.
7. Sift powdered sugar over cookies while
slightly warm. Let cool completely. Store in
an airtight container at room temperature
up to 3 days or freeze up to 3 months.
armagazine.com/maamoul
HIDDEN GEM
PER COOKIE: 174 CAL; 8G FAT (5G SAT); 2G PRO;
21G CARB (1G FIBER, 8G SUGARS); 40MG SODIUM
Cookie Connection TRENDING

“THIS IS A SEASONAL
G H O R AY E B A H ( B U T T E R SUDANESE COOKIE
B I S C U I T S F O R E I D) USUALLY USED FOR EID
HANDS-ON 15 MIN TOTAL 45 MIN
CELEBRATIONS, BUT YOU
MAKES 2 1/2 DOZEN COOKIES  ARE SURELY FREE TO
SUBMITTED BY SHIARA
BAKE THEM AT ANY TIME
★★★★★ 1 REVIEW OF YEAR. THIS RECIPE
1 cup powdered sugar WAS HANDED DOWN TO
1 cup ghee (clarified butter) ME BY MY MOTHER.”
1 tsp. vanilla extract –SHIARA
2 cups flour
1 tsp. baking powder
1/4 tsp. salt
30 whole cloves or whole
blanched almonds
1. Preheat oven to 300°F. Beat together
powdered sugar, ghee, and vanilla in a
bowl with an electric mixer until smooth
and creamy. Add flour, baking powder,
and salt; stir until dough holds together.
2 . Roll dough into 1-inch balls (about
1 Tbsp. each) and arrange 2 inches
apart on ungreased baking sheets. [For
uniform-size balls, we patted dough into
a 5x6-inch rectangle on a lightly floured
surface then cut evenly into 30 squares
before rolling each into a ball.] Flatten
slightly and press a clove or almond into
top of each cookie.
3. Bake until bottoms are lightly
browned, about 15 minutes. Let
—sometimes spelled
cookies cool on baking sheet about
10 minutes. Transfer to a wire rack ghoriba, ghriba, or ghryba
to cool completely. (Remove cloves (goh-REE-bah)—are popular
before eating.) Store cookies between North African and Middle
sheets of wax paper in an airtight Eastern cookies. Styles
container at room temperature up to vary. This particular version
5 days or frozen up to 3 months. is like a shortbread studded
armagazine.com/ghorayebah with cloves or almonds. It is
HIDDEN GEM lovely with coffee or tea.
PER COOKIE: 108 CAL; 7G FAT (4G SAT); 1G PRO;
10G CARB (0G FIBER, 4G SUGARS); 32MG SODIUM
 KRUSCHICKI
( P O L I S H B OW T I E O R
A N G E L W I N G CO O K I E S )
HANDS-ON 30 MIN TOTAL 1 HR
MAKES 5 DOZEN SUBMITTED BY DIANNE B

16 REVIEWS
We halved Dianne B’s recipe for
these cookies—also spelled
chruściki—but kept the whiskey
“THIS RECIPE amount the same. Our test kitchen
IS FROM MY found it yielded a crisper result.
GRANDMOTHER. Vegetable oil for frying
THE SECRET IS TO 3 egg yolks
ROLL THE DOUGH ½ cup sour cream
THIN FOR A LIGHT, 2 Tbsp. white sugar
CRISP COOKIE.” 1 Tbsp. whiskey
1½ tsp. vanilla extract
-DIANNE B
¼ tsp. salt
1½ cups flour, plus extra for
kneading and rolling
3 Tbsp. powdered sugar
1. Heat 1 inch of oil in a 3- to 4-qt.
saucepan to 375°F. (Use a frying
thermometer to monitor temperature
throughout frying in Step 4.)
2 . Beat together egg yolks, sour cream,
white sugar, whiskey, vanilla, and salt in a
bowl until smooth. Stir in flour until dough
is stiff enough to knead. Turn dough out
onto a floured surface and knead until
smooth, kneading in additional flour if
needed. Divide dough into 2 pieces.
3. On a floured work
surface, roll each
dough piece as thinly
as possible, sprinkling
flour under and on top
of dough as needed to
“Adding a keep from sticking. Cut
teaspoon or so dough into 1-inch-wide
of plain vinegar strips, about 3 inches
to the mixture long. Cut a slit (about
provides extra 1½ inches long)
crunchiness.” lengthwise in the center
– GRAMMY O of each strip; gently pull
1 end through the slit
(See photos at left.)
4. Working in
batches, fry 3 or
4 strips in hot oil,
turning once, until
golden brown, 30 to
40 seconds. Drain
strips on a paper
towel–lined plate.
Sprinkle with powdered
sugar while still warm.
Store cookies between
sheets of wax paper in
an airtight container at room temperature
up to 1 day or freeze up to 3 months.
armagazine.com/kruschicki
HIDDEN GEM
PER COOKIE: 29 CAL; 1G FAT (0G SAT); 0G PRO;
3G CARB (0G FIBER, 1G SUGARS); 11MG SODIUM

ALLRECIPES.COM 47 DEC/JAN 2022

Cookie Connection TRENDING

A N Z AC B I S C U I T S I
(AUSTRALIAN
CO CO N U T- OAT CO O K I E S )
HANDS-ON 15 MIN TOTAL 30 MIN
MAKES 3 DOZEN 
SUBMITTED BY SHARON MCALLISTER

102 REVIEWS
1cup quick-cooking oats
1cup flour
1cup sugar
¾ cup shredded sweetened coconut
½ cup butter
1Tbsp. golden syrup or light corn
syrup [Find golden syrup in the
baking aisle. It has a distinct,
rich flavor and is thicker and less
sweet than corn syrup, but you “THIS IS A TRADITIONAL
can use corn syrup in a pinch.] RECIPE FROM
2 Tbsp. boiling water AUSTRALIA AND NEW
1 tsp. baking soda ZEALAND, ASSOCIATED
1. Preheat oven to 350°F. Line 2 baking WITH THE NATIONAL
sheets with parchment paper. Stir “Doesn’t get DAY OF REMEMBRANCE
together oats, flour, sugar, and coconut more Aussie (ANZAC DAY) TO
in a large bowl. than these! This COMMEMORATE THE
2 . Melt butter and syrup in a small is the one and GALLIPOLI CAMPAIGN
saucepan over low heat. Stir in boiling only recipe I use
DURING WWI.”
water and baking soda. Add mixture to dry to make the
ingredients. Stir until dough forms. Drop boys Anzac “Delicious! But -SHARON MCALLISTER
2-tsp. portions of dough 2 inches apart biscuits. I like a don’t cook for
onto prepared baking sheets. little extra the full time
3. Bake until golden, 14 to 16 minutes. Let golden syrup in if you don’t
cool on baking sheets 5 minutes. Transfer the mix.” want them
cookies to a wire rack to cool completely. – TRISH GORMAN crunchy. Just
Store cookies between sheets of wax paper 10 minutes
in an airtight container at room temperature was perfect for
up to 5 days or frozen up to 3 months. me, even
armagazine.com/anzac-biscuits though they
QUICK won’t look
PER COOKIE: 73 CAL; 3G FAT (2G SAT); 1G PRO; done when
10G CARB (0G FIBER, 6G SUGARS); 56MG SODIUM they come out
of the oven.”
– AKSUNROOF

ALLRECIPES.COM 48 DEC/JAN 2022

Some see a
snack, others
see pie crust.

GOYA® Maria Cookies &

Chocolate Maria Cookies,
real versatility for Real-Life Chefs.

Easy Maria
Cookies Crust

Ingredients
1 pkg. (7 oz.) GOYA®
Maria Cookies

½ cup GOYA® Unsalted

Butter, melted

For step-by-step
instructions, visit
goya.com/piecrust

GOYA® Maria Cookies –

The most versatile cookies you’ll try.
They’re great as a snack and perfect for
creating incredible desserts from simple,
crumbly crusts to delicious cakes. ©2021 Goya Foods, Inc.
Cookie Connection TRENDING

A L FA J O R E S ( D U LC E D E L E C H E
S A N DW I C H CO O K I E S )
HANDS-ON 30 MIN TOTAL 3 HR
MAKES 2 DOZEN SUBMITTED BY VEGCHEF

4 REVIEWS
2 cups flour
½ cup powdered sugar, plus
more for dusting
¼ cup cornstarch
¼ tsp. salt
1 cup butter, softened
¼ cup white sugar
1 tsp. vanilla extract
1 cup dulce de leche*
1. Sift flour, powdered sugar, cornstarch,
“Be careful
and salt into a medium bowl. Beat butter
not to cut
in a large bowl with an electric mixer on
dough logs in
high until light and fluffy. Add white sugar
slices that are
and vanilla; mix until combined.
too thick.”
2 . Add flour mixture to butter mixture, a third
– ROBIN
at a time, mixing well after each addition,
until a dough forms. Divide dough in half; roll
each half into an 8-inch-long log. Wrap logs with
plastic wrap and chill until firm, at least 2 hours.
3. Preheat oven to 350°F. Line 2 baking
sheets with parchment paper.
4 . Cut logs crosswise into ¼- inch slices using
a sharp, thin-blade knife. Arrange cookies
1½ inches apart on prepared baking sheets.
5. Bake until edges are firm and just beginning
to brown, 8 to 10 minutes. Let cookies cool
Prepared dulce de leche on baking sheets about 1 minute. Transfer to wire
can be found in the racks to cool completely, about 30 minutes.
Latin section of many 6. Spread dulce de leche on the bottoms
of half of the cookies, using about 2 tsp. each.
grocery stores, but it’s
Top with remaining cookies, bottom sides down.
also easy to make at
Lightly dust with additional powered sugar.
home. Divide 2 (14-oz.) Store cookies between layers of wax paper in an
cans sweetened airtight container in the refrigerator up to 3 days.
condensed milk among
armagazine.com/alfajores
4 half-pint canning
HIDDEN GEM
jars. Apply new lids PER COOKIE: 172 CAL; 9G FAT (5G SAT); 2G PRO;
and screw on rings 22G CARB (0G FIBER, 12G SUGARS); 102MG SODIUM

finger-tight. Arrange
in a 4-qt. round slow
cooker with straight
sides. Add water to
cover jars by 1 inch.
Cover and cook on
Low 10 to 11 hours.
Using canning tongs,
transfer jars to a wire
rack to cool. Chill jars “THIS WAS GIVEN
up to 1 month. Warm TO ME BY A CHEF WHO
before serving. SWEET-TALKED THE RECIPE
OUT OF A STREET VENDOR
IN PERU. THESE ALFAJORES
ARE TO DIE FOR.”
–VEGCHEF

ALLRECIPES.COM 50 DEC/JAN 2022

YOUR KIDS WANT
NANA’S COOKIES.
YOU’RE NOT NANA.

IT’S GONNA ª

BE GREAT
Make Nana proud and everyone
else happy. Scan the code for this
Holiday Painted Cookies recipe.
 dinner fix
WEEKNIGHT WINNERS MEANWHILE MEALS SIDES PANTRY POWER VEG UP! MENUS

DELICIOUS MEATLESS
BAKED ZITI p.57
PHOTO: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM 53 DEC/JAN 2022

 Short on time?
These dishes can be
on your table in
35 minutes—or less!

“Don’t make the

mistake of using
regular ranch
dressing. The
chicken will still
be edible but
won’t be crispy.
Use the dry
dressing mix!”
– JIM J

B L AC K E N E D R A N C H
PA N - F R I E D C H I C K E N T H I G H S
HANDS-ON 5 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY YOLY

4 REVIEWS
Using a cast-iron skillet helps these chicken thighs
cook quickly. The ranch seasoning blackens as it cooks,
making the skin very crisp.
1 Tbsp. vegetable oil
4 bone-in, skin-on chicken
thighs (about 1¾ lb.)
¼ tsp. salt
¼ tsp. black pepper
2 Tbsp. dry ranch
dressing mix
Heat oil in a cast-iron skillet
over medium heat. Sprinkle
chicken with salt and pepper,
then rub all over with ranch
dressing mix. Transfer chicken
thighs, skin sides down, to
skillet. Cook undisturbed
until skin is blackened, about
12 minutes. Turn chicken
over and cook 12 minutes
more, until an instant-read
thermometer inserted into
thickest parts registers 175°F.
If desired, serve with mashed
potatoes and green beans.
armagazine.com/blackened-
ranch-pan-fried-chicken-
thighs

HIDDEN GEM QUICK
PER CHICKEN THIGH: 344 CAL; 26G FAT
(7G SAT); 22G PRO; 3G CARB (0G FIBER,
0G SUGARS); 626MG SODIUM

F R E N C H O N I O N - B E E F M E AT B A L L S U B S
HANDS-ON 15 MIN TOTAL 35 MIN SERVES 12
2 REVIEWS
1 lb. ground beef
1 cup fine dried bread crumbs
½ cup finely chopped onion
1 (1- to 1.4-oz.) pkg. dry French
onion dip mix
1 Tbsp. minced garlic
2 eggs, lightly beaten
½ cup bottled Italian salad
dressing
½ cup tomato-based pasta
sauce, heated
12 hot dog buns
1 cup shredded mozzarella
cheese (4 oz.)
Fresh thyme leaves, for garnish
1. Put beef, bread crumbs, onion,
dip mix, and garlic in a large bowl.
Using your hands, combine mixture
until well blended. (It will be quite
dry.) Mix in eggs and Italian dressing.
Chill 10 minutes.
2. Preheat oven to 375°F. Shape mixture
into 36 (1½-inch) meatballs. Arrange on
a foil-lined 10x15-inch baking pan.
PHOTOS: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL
We e k n i g h t Wi n n e r s D I N N E R F I X
SUBMITTED BY KIWICOTTONBALL
3. Bake about 20 minutes, until an
instant-read thermometer inserted
into meatballs registers 160°F. Dip
meatballs in pasta sauce to coat;
arrange 3 meatballs on each bun. Top
with cheese and garnish with thyme.
(Cooled, undipped meatballs can be
frozen in an airtight container up to
3 months. To reheat, microwave on a
plate, covered with a paper towel, 1 to
2 minutes, rearranging halfway through.)
armagazine.com/french-onion-beef-
meatball-subs

HIDDEN GEM QUICK
PER SANDWICH: 492 CAL; 22G FAT (7G SAT);
27G PRO; 44G CARB (2G FIBER, 9G SUGARS);
1,130MG SODIUM
Make Them in an Air Fryer
Preheat air fryer to 380°F.
“The meatballs
Working in batches as needed,
are delicious!
arrange meatballs in fryer basket
I thought they
and cook 8 minutes. Turn and
would have too
cook 2 to 4 minutes more, until an
much seasoning,
instant-read thermometer inserted
but they ended
into meatballs registers 160°F.
up tasting
perfect. I served
mine with egg
noodles and
brown gravy.”
– FABEVERYDAY
ALLRECIPES.COM 55 DEC/JAN 2022
 “There’s
enough sauce
to season the
shrimp and
veggies, but if
you like it really
saucy, double
the sauce. Also,
I added a bit
more ginger and
garlic, as well
as a few water
chestnuts.”
– CHARIANDER

STIR-FRIED SHRIMP WITH

S N OW P E A S A N D G I N G E R
HANDS-ON 15 MIN TOTAL 25 MIN
SERVES 4 SUBMITTED BY CCSWALLA

102 REVIEWS
1 Tbsp. plus ¼ tsp. salt
2 cups cold water
1 lb. medium-large shrimp
(36-40 count per lb.),
peeled and deveined
⅓ cup low-sodium chicken broth
2 tsp. mirin (sweet rice wine)
1½ tsp. cornstarch
1½ tsp. less-sodium soy sauce
¾ tsp. sugar
⅛ tsp. white or black pepper, plus “I used
more for garnish precooked
1 Tbsp. vegetable oil frozen jumbo
2 Tbsp. minced garlic shrimp that
1 tsp. minced fresh ginger I thawed and
6 oz. snow peas, trimmed and added toward
halved diagonally the end of
2 Tbsp. chopped fresh chives, plus stir-frying
more for garnish the veggies.
2 cups hot cooked rice I also added
1. Stir together 1 Tbsp. salt with the cold some orange
water in a large bowl until dissolved. Add bell pepper
shrimp and let stand 5 minutes. Drain and to the mix.”
rinse shrimp; transfer to paper towels. Stir – NICK W
together broth, mirin, cornstarch, soy sauce,
sugar, and pepper in a small bowl.
2 . Heat oil in a large skillet or wok over
high heat. Add shrimp; cook, turning
constantly, until pink on all sides, about
3 minutes. Remove shrimp from skillet.
Add garlic, ginger, snow peas, chives,
and ¼ tsp. salt to skillet; stir-fry 1 minute.
3. Stir in broth mixture and continue
cooking until sauce thickens, 1 to 2 minutes.
Return shrimp to skillet; stir to coat. Serve
immediately over rice, garnished with
additional pepper and chives.
armagazine.com/stir-fried-shrimp-
with-snow-peas-and-ginger
HEALTHY QUICK
PER SERVING (½ CUP RICE AND GENEROUS ¾ CUP
VEGETABLE MIXTURE): 256 CAL; 4G FAT (1G SAT); 24G
PRO; 30G CARB (2G FIBER, 3G SUGARS); 562MG SODIUM
 We e k n i g h t Wi n n e r s D I N N E R F I X
OV E N - F R I E D P O R K C H O P S
HANDS-ON 10 MIN TOTAL 30 MIN
SERVES 4 SUBMITTED BY RACHELHACKER

839 REVIEWS
2Tbsp. butter, melted
1egg
2Tbsp. milk
1cup herb-seasoned dried bread
stuffing mix, crushed to fine crumbs
4 (1-inch) boneless pork loin chops
(about 1¾ lb.), trimmed
¼ tsp. salt “I always drizzle
¼ tsp. black pepper, plus more for garnish the meat with
“Tip: Set a rack a little cider
Preheat oven to 425°F. Pour melted butter into on a baking vinegar before
a 9x13-inch baking dish. Beat together egg and sheet, lightly cooking, and
milk in a shallow dish. Put stuffing crumbs in spray the chops I have never had
another dish. Sprinkle chops with salt and with butter- a tough piece
pepper, dip in egg mixture, then dip in stuffing flavored cooking of meat yet.”
crumbs to coat. Transfer to prepared baking spray, and bake – DARCYYC
dish. Bake 10 minutes. Turn and bake 10 minutes them on the
more, until an instant-read thermometer rack. No need to
inserted into thickest parts registers 145°F. turn—they still
Garnish with pepper. If desired, serve with get crispy on
vinaigrette-massaged kale and red onion. both sides!”
armagazine.com/oven-fried-pork-chops – SCORPIOGG
QUICK
PER CHOP: 435 CAL; 20G FAT (8G SAT); 49G PRO;
11G CARB (1G FIBER, 1G SUGARS); 532MG SODIUM

D E L I C I O U S M E AT L E S S
B A K E D Z I T I (photo on page 53)
HANDS-ON 10 MIN TOTAL 30 MIN
SERVES 8 SUBMITTED BY TRINITYMAN

8 REVIEWS
14 oz. dried ziti pasta (about 4½ cups)
1 Tbsp. olive oil
1 (8-oz.) pkg. fresh mushrooms, sliced
1 (5-oz.) pkg. fresh spinach
1 (15-oz.) container part-skim
ricotta cheese
1 (8-oz.) pkg. crumbled goat
cheese or feta cheese
1 cup shredded mozzarella (4 oz.)
1 (14-oz.) jar tomato pasta sauce
Fresh basil leaves, for garnish
Crushed red pepper (optional)
1. Preheat oven to 350°F. Coat a 9x13-inch
baking dish with cooking spray. Cook pasta
according to package directions. Drain and
transfer to a large bowl.
2. Meanwhile, heat oil in a skillet over medium-
high heat. Add mushrooms; cook until tender
and liquid has evaporated, about 5 minutes. Stir
in spinach; cook until just wilted, about 1 minute.
3. Stir mushroom mixture, ricotta, goat cheese,
and half the mozzarella into bowl with pasta until
well combined. Transfer to prepared baking dish.
Top with pasta sauce and sprinkle with remaining
half of mozzarella. Bake until bubbling and
cheese is melted, about 15 minutes. Garnish with
basil and sprinkle with red pepper (if using).
armagazine.com/delicious-meatless-
baked-ziti
HIDDEN GEM QUICK VEGETARIAN
PER 1¼-CUP SERVING: 454 CAL; 19G FAT (11G SAT); 24G PRO;
46G CARB (3G FIBER, 5G SUGARS); 502MG SODIUM

ALLRECIPES.COM 57 DEC/JAN 2022

DINNER FIX

BY CHERYL SLOCUM | PHOTOS BRIE PASSANO | FOOD STYLING SAMMY MILA | PROP STYLING SUE MITCHELL

“Meanwhile
time? I call that
wine time!”
“The secret
– ALLRECIPES
ALLSTAR HOWARD sauce to this
WULFORST recipe is the
sauce! I vary the
vegetables
depending on
what’s in season
(and what’s in
CHICKEN AND VEGGIE the fridge).
S H E E T PA N D I N N E R W I T H O L I V E S A N D F E TA As long as you
HANDS-ON 20 MIN  Meanwhile 55 minutes TOTAL 1 HR, 15 MIN 
put that herby,
SERVES 4 SUBMITTED BY SOUP LOVING NICOLE olive oil-
balsamic-lemon
39 REVIEWS
goodness on it,
3 Tbsp. lemon juice 1. Preheat oven to 425°F and line you’ll be happy.”
2 Tbsp. balsamic vinegar a 10x15-inch baking pan with parchment – BECKY LUTZ
2 Tbsp. extra-virgin olive oil paper or foil. Whisk together lemon
1 tsp. dried oregano juice, vinegar, oil, oregano, tarragon,
1 tsp. dried tarragon paprika, salt, and black pepper in a
1 tsp. paprika large bowl. Add chicken, potatoes,
¾ tsp. salt onion, and bell peppers. Toss to coat.
½ tsp. black pepper, plus 2. Spread chicken thighs in an even
more for garnish layer on prepared baking pan. Scatter
4 bone-in, skin-on chicken lemon slices over vegetables, leaving
thighs (about 2 lb.) chicken uncovered so skin will brown.
1 lb. baby potatoes, halved 3. Bake 55 minutes or until vegetables
1 red onion, cut into 1x2-inch and chicken thighs are browned and
pieces (1 cup) an instant-read thermometer inserted
2 bell peppers (red and/or into thickest parts of thighs registers
yellow), cut into 1x2-inch pieces 165°F. Top with feta cheese, parsley,
1 lemon, sliced and olives. Garnish with black pepper.
¼ cup crumbled feta cheese armagazine.com/chicken-and-veggie-
¼ cup roughly chopped parsley sheet-pan-dinner-with-olives-and-feta
8 Kalamata olives, GLUTEN-FREE
pitted and halved PER SERVING (1 THIGH AND 1 CUP VEGETABLES):
663 CAL; 38G FAT (10G SAT); 49G PRO; 32G CARB
(5G FIBER, 7G SUGARS); 866MG SODIUM

ALLRECIPES.COM 58 DEC/JAN 2022

 During a busy holiday season, downtime is a gift.
Hence, our present to you: a collection of delicious
recipes with built-in breaks—dishes that simmer
and soften, deepen in flavor, or roast up golden
brown and delicious with minimal attention.
So relax, catch your breath, or slay something else
on your to-do list during your “meanwhile” time.
Tonight, dinner is (almost) cooking itself.

meanwhile...

YO U ’ V E G A I N E D
55 MINUTES TO

• Create a meal plan

for the week
• Read the next chapter
in your book
• Apply a face mask
• Set the table
• Water the houseplants
• Take a shower
• Walk the dog
M e a nw h i l e M e a l s D I N N E R F I X

meanwhile...

YO U ’ V E G A I N E D
1+ HOURS TO

• Catch up on podcasts
• Write holiday cards
• Do your nails
• Phone a friend
• Catch up on emails
• Prep other recipes
• Play a board game
• Stream a movie or TV show

“I use my
hands-off time
to catch up on
whatever
TV show I’m
watching!”
– ALLRECIPES
ALLSTAR
KELSEY RILEY

I N S TA N T P OT W H I T E B E A N S O U P W I T H P R O S C I U T TO
HANDS-ON 15 MIN  Meanwhile 1 hour, 5 minutes TOTAL 1 HR, 20 MIN SERVES 6 SUBMITTED BY BIBI NEW RECIPE GO ONLINE TO RATE & REVIEW

There’s no need to presoak dried beans for soft, creamy results when you use a multicooker. Even with this shortcut, you still get
plenty of hands-off time while the multicooker does its thing.

7 cups low-sodium chicken broth, 1½ tsp. salt High Pressure and set timer for 10 minutes.
plus more if needed ½ tsp. black pepper, plus more Allow 5 to 10 minutes for pressure to build.
1 lb. dried Great Northern beans, for garnish Release pressure using quick-release method,
sorted and rinsed 2 Tbsp. chopped fresh parsley about 5 minutes. Carefully remove lid and stir
1 cup chopped onion in salt and pepper. If desired, add up to 1 cup
1. Stir together broth, beans, onion, garlic, bay
6 cloves garlic, minced additional broth to adjust consistency.
leaves, and oil in an electric multicooker. Close
2 large bay leaves 3. Ladle into soup bowls and garnish
and lock lid. Select High Pressure and set timer
2 tsp. extra-virgin olive oil with parsley. Garnish with pepper.
for 25 minutes. Allow about 15 minutes for
1 cup sliced carrot armagazine.com/instant-pot-white-bean-
pressure to build. Release pressure using quick-
1 cup chopped celery soup-with-prosciutto
release method, about 5 minutes.
2 oz. sliced prosciutto, torn into
HEALTHY GLUTEN-FREE
2 . Carefully remove lid. Stir in carrot, celery,
bite-size pieces, or diced ham
and prosciutto. Close and lock lid. Select PER 1½ CUPS: 364 CAL; 5G FAT (1G SAT); 26G PRO;
57G CARB (17G FIBER, 4G SUGARS); 896MG SODIUM
 LAMB BRAISED
I N P O M E G R A N AT E
HANDS-ON 40 MIN 
Meanwhile 2 hours, 15 minutes
TOTAL 2 HR, 55 MIN  SERVES 6
SUBMITTED BY CHEF JOHN

35 REVIEWS
All you need is a little patience for
this delicious dish, which becomes
“Wow! The only
thing I would tangy, sweet, and fall-off-the-bone
do differently tender in the oven—all by itself.
is start earlier, 6 (1-inch-thick) lamb shoulder
because we blade chops (3 lb.)
were drooling ¾ tsp. plus 1 pinch salt
waiting for this ½ tsp. black pepper
dish to be done! 1 Tbsp. vegetable oil
The mint 1½ cups sliced onion
and rosemary 4 cloves garlic, peeled and sliced
with the 2 cups pomegranate juice
pomegranate ⅓ cup aged balsamic vinegar
was magical.” ¼ tsp. dried rosemary
– CINDI RHODES 8 fresh whole mint leaves, plus
1 Tbsp. small leaves
¼ tsp. crushed red pepper
1 Tbsp. honey
2 Tbsp. pomegranate seeds
1 Tbsp. pepitas
1. Preheat oven to 300°F. Sprinkle lamb
chops on both sides with ½ tsp. salt
and ¼ tsp. black pepper.
2 . Heat oil in a Dutch oven or 12-inch
oven-safe skillet over high heat. Working
in 2 batches if necessary, brown chops
on all sides, about 4 minutes per side.
Transfer browned lamb to a plate. Reduce
heat to medium.
3. Add onion and the pinch of salt to
pot; cook, stirring, until onion is slightly
golden, about 3 minutes. Stir in garlic;
cook 30 seconds.
4 . Pour pomegranate juice into pan and
scrape any browned bits from the pan
bottom. Add balsamic vinegar, increase
heat to high, and bring to a boil. Stir in
rosemary, 8 mint leaves, and the red
pepper. Boil until liquid is reduced by
half, about 10 minutes. Return lamb and
any accumulated juices to pot. Spoon
pomegranate mixture over lamb.
5. Cover pot and cook in oven until meat
is fork-tender and falling off the bone,
about 2 hours. Transfer lamb to a plate.
Set pot on stovetop over high heat and
skim off any accumulated fat. Bring
EDITOR’S TIP pomegranate mixture to a boil; cook
pick a side until liquid is reduced by one-third,
Serve this dish about 5 minutes.
with couscous 6. Stir in honey and remaining ¼ tsp. salt
(as we did) and ¼ tsp. black pepper. Return lamb to
or with rice, pot; spoon pomegranate mixture over the
farro, or slices meat. Garnish with pomegranate seeds,
of roasted 1 Tbsp. small mint leaves, and pepitas.
butternut armagazine.com/lamb-braised-in-
squash. pomegranate
HEALTHY
PER LAMB CHOP: 414 CAL; 20G FAT (7G SAT);
36G PRO; 22G CARB (1G FIBER, 18G SUGARS);
432MG SODIUM

ALLRECIPES.COM 61 DEC/JAN 2022

M e a nw h i l e M e a l s D I N N E R F I X

S H R I M P, S A U S AG E ,
A N D F I S H J A M B A L AYA
HANDS-ON 30 MIN 
Meanwhile 30 minutes
TOTAL 1 HR  SERVES 8 
SUBMITTED BY BARON
“Great recipe.
84 REVIEWS Do the prep
Cod isn’t a traditional work ahead
jambalaya ingredient, but this of time, and the
recipe offers it as an option. recipe will come
Even without it, this dish together easily.”
delivers deeply satisfying Ð MICHELLE

flavor from smoky sausage,

shrimp, and Cajun spices.
¼ cup butter
10 oz. andouille sausage,
halved lengthwise and cut
into ¼-inch half-moons
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1½ tsp. minced garlic
1 (6-oz.) can tomato paste
4 cups low-sodium chicken broth
1 (14.5-oz.) can no-salt-added
diced tomatoes, with juices
2 tsp. Worcestershire sauce
1½ tsp. Cajun seasoning,
or to taste
½ tsp. black pepper
2 cups medium-grain rice
¾ lb. large shrimp (31-35 count),
peeled and deveined
¾ lb. cod fillets, cut into
1½-inch chunks (optional)
⅓ cup chopped fresh parsley
Lemon wedges, for serving
1. Melt butter in a 6-qt. heavy-bottom
pot or Dutch oven over medium-high
heat. Add sausage; cook, stirring, until
completely browned, about 5 minutes.
Using a slotted spoon, transfer to a
paper towel–lined plate.
2 . Add onion, celery, and green
pepper to pot; cook, stirring, until
onion is translucent, about 5 minutes.
Stir in garlic and cook 30 seconds. Stir
in tomato paste; cook 3 minutes.
3. Return sausage to pot along
with broth, tomatoes, Worcestershire,
Cajun seasoning, and black
pepper. Stir and bring to a boil.
Stir in rice. Reduce heat to medium-
low. Cook, covered, until rice is
tender, 25 to 30 minutes.
4 . Immediately add shrimp and
cod (if using) to cooked rice mixture;
gently stir to combine. Cover pot
and remove from heat. Let stand
undisturbed until shrimp and cod
are cooked and opaque, 5 to
7 minutes. Fold in parsley just before
serving. Serve with lemon wedges.
armagazine.com/shrimp-
sausage-and-fish-jambalaya
PER 1½ CUPS: 462 CAL; 17G FAT (7G SAT);
27G PRO; 51G CARB (3G FIBER, 6G SUGARS);
963MG SODIUM
 S W E E T P OTATO , B ACO N ,
AND VEGGIE SKILLET
HANDS-ON 20 MIN 
Meanwhile 30 minutes
TOTAL 55 MIN SERVES 8 SUBMITTED BY LKB
NEW RECIPE GO ONLINE TO RATE & REVIEW

1 Tbsp. olive oil

2 cups chopped broccoli
1 cup chopped onion
2 cloves garlic, minced, or
more to taste
2 cups cooked sweet potato
cubes (about one 10-oz.
sweet potato)
2 cups fresh spinach
6 slices cooked bacon,
coarsely chopped
10 eggs
1 cup half-and-half or light cream
1 Tbsp. chopped fresh sage, plus
more whole leaves for garnish
½ tsp. salt
¼ tsp. black pepper
1. Preheat oven to 325°F.
2 . Heat oil over medium heat in a
10-inch oven-safe skillet. Add broccoli
and onion. Cook, stirring occasionally,
until broccoli is tender and onion is
just translucent, about 5 minutes. Add
garlic; cook 30 seconds. Stir in sweet
potato and spinach; cook until spinach
wilts, about 1 minute. Stir in bacon.
3. Whisk together eggs, half-and-
half, chopped sage, salt, and
pepper in a bowl. Pour mixture over
vegetables in skillet. Gently mix to
distribute egg evenly.
4 . Transfer skillet to oven; bake
until egg is completely set but not
overcooked, about 25 minutes.
Let stand 5 minutes before serving.
Garnish with sage leaves.
armagazine.com/sweet-potato-
bacon-and-veggie-skillet

HEALTHY GLUTEN-FREE
PER WEDGE: 220 CAL; 13G FAT (5G SAT); 12G PRO;
12G CARB (2G FIBER, 4G SUGARS); 383MG SODIUM

EDITORÕS TIP
shortcut
Shorten prep
meanwhile...
time by using
frozen cubed
sweet potatoes. YO U ’ V E G A I N E D
Just prepare
30 MINUTES TO
them according
to package • Meditate
instructions.
• Enjoy a cup of coffee or
a glass of wine
• Do the dishes
• Take a power nap
• Do an exercise video

ALLRECIPES.COM 63 DEC/JAN 2022

DINNER FIX

SPINACH SALAD WITH

WARM BACON VINAIGRETTE

sides Cook 6 slices bacon in a large

skillet until browned and crisp.
Transfer to paper towels,
reserving drippings in skillet;
crumble bacon. Add 1/2 cup sliced
green onion to skillet; cook and
stir over medium heat 1 minute.
Stir in 1/3 cup red wine vinegar,
2 Tbsp. Dijon mustard, and
1/4 tsp. each salt and black
pepper. Whisk until combined
and heated through. Put two
5-oz. pkg. baby spinach in a very
large bowl; add warm dressing
and bacon. Toss to wilt slightly.
Garnish with pepper. Serves 4.

MAPLE-CIDER CABBAGE WITH

AIR FRYER APPLES AND POTATOES
Preheat an air fryer to 400°F. Cut
a peeled 12-oz. russet potato into
1/8-inch slices. Toss with 1 Tbsp.
vegetable oil and 1/4 tsp. each
salt and black pepper in a bowl.
Transfer to fryer basket. Cook
8 minutes. Meanwhile, cut two
6-oz. apples into 1/2-inch-thick
wedges. Toss with 1 Tbsp.
vegetable oil in a bowl. Add to
fryer basket with potatoes; toss

PHOTO: KELSEY HANSEN; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL
to combine. Cook until potatoes
are browned and tender, about
8 minutes more. Meanwhile,
put 1 lb. shredded red or green
cabbage (7 cups) in a large bowl.
Whisk together 1/4 cup vegetable
oil, 3 Tbsp. cider vinegar, 2 Tbsp.
pure maple syrup, and 1/4 tsp.
each salt and pepper in a small
bowl. Add to cabbage; toss to
coat. Top cabbage salad with
potatoes and apples. Serves 6.

FRISÉE WITH GARLIC BUTTER

AND GRAPEFRUIT
Pair these Section 2 large red grapefruit
over a large bowl to catch juice.
warmly
Melt 2 Tbsp. butter in a large
dressed skillet over medium heat.
winter salads Add 2 garlic cloves, minced,
with recipes and 1/4 tsp. crushed red pepper;
in this issue— cook 1 minute. Gradually add
1 lb. chopped frisée (curly
or with
endive), tossing to wilt slightly,
your own about 2 minutes. Transfer to
favorites. bowl with juice and toss with
grapefruit. Drizzle with
2 tsp. honey and garnish
with black pepper. Serves 4.
 P a n t r y P owe r D I N N E R F I X
1. LOOPS
• Edible Necklaces or Garland
Thread O-shaped cereal, such
as Froot Loops or Cheerios, onto
lengths of string or yarn.
• Colored Booze Put 1 cup vodka and
1 cup Froot Loops (just 1 of the colors)
in a jar. Cover and let stand 1 week,
shaking occasionally. Strain.
• Reindeer Food Toss together
cereal, mixed nuts, gumdrops, mini
pretzels, chocolate chips, and other
assorted sweet and salty snacks
in a large bowl.

2. CRISPED RICE
• Crispy Chocolate Bark Line a baking
sheet with cooking spray–coated foil.

celebrate
Microwave 6 oz. chocolate or vanilla
candy coating (almond bark) and

cereal
1 cup semisweet chocolate chips in a
bowl 1½ to 2 minutes, stirring every
30 seconds. Stir in 3/4 cup crisped-rice
cereal, such as Rice Krispies. Spread
evenly on prepared baking sheet.
Sprinkle with 3/4 cup more cereal. Chill
at least 30 minutes. Break into pieces.
• No-Bake Fruit Crisp Toss crisped-rice
cereal with melted butter, cinnamon,
and sugar. Sprinkle over warm sautéed
apples and pears. Serve with vanilla
Who knew ice cream.
cereal could • Crunchy Cheese Ball Just before
serving, roll your favorite cheese
be so festive
ball in a mixture of chopped chives
and fun? and crisped-rice cereal.
Check out
these clever
ways to use
3. CORNFLAKES
• Flaky Marshmallow Treats
oat, rice, and Mix cornflakes with butter, melted
corn cereals marshmallows, and green food
for so much coloring. Shape into wreaths, holly, or
trees; decorate with Red Hots candies.
more than
• Dirty Snowballs Stir together
breakfast. 1/4 cup each crushed cornflakes and
sweetened coconut flakes in a shallow
bowl. Roll sugar cookie dough balls
(from a 16-oz. pkg.) in cornflake
mixture. Sprinkle with coarse sugar and
GET MORE bake according to package directions.
CEREAL IDEAS
Get more cereal • Cereal Milk Cocktails Soak 1½ cups
inspiration and cornflakes in 2 cups milk 20 minutes;
recipes. Just strain. Shake together 2 oz. cornflake
hover your mixture with 2 oz. bourbon and 3/4 oz.
phone’s camera warmed honey syrup (equal amounts
here. No of honey and water, stirred) in a
app needed!
cocktail shaker with ice. Strain into an
ice-filled rocks glass or cocktail glass.
Dust with freshly grated nutmeg.
PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM 65 DEC/JAN 2022

DINNER FIX

P O R TO B E L LO
MUSHROOM
B O LO G N E S E S A U C E
HANDS-ON 20 MIN 
TOTAL 2 HR SERVES 4 
SUBMITTED BY DJBINTHECOSMOS 
NEW RECIPE GO ONLINE TO RATE & REVIEW
Serve this over hot cooked pasta
or polenta to make it a meal.
1 onion, quartered
1 large stalk celery, halved
1 carrot, quartered
4 large portobello mushrooms
Rich and meaty Bolognese gets a vegetarian (about 1 lb.), stems
makeover with hearty portobello mushrooms and gills removed
replacing beef and pork. A food processor makes [Gently scrape gills off
the underside of the
fast work of the chopping for this tasty take on mushrooms with a spoon.]
the classic slow-simmered sauce. By Caitlyn Diimig, RD 1 Tbsp. vegetable oil
1/4 tsp. salt
1/2 cup dry white wine or
red wine
1/4 cup milk or oat milk
1/4 tsp. nutmeg
Vegan-ize! 2 (14-oz.) cans whole tomatoes
Use oat milk in place 1/2 cup water, or as needed
of milk and swap 2 Tbsp. grated
in vegan cheese for Parmesan cheese
the Parmesan. 1 Tbsp. chopped parsley
1. Pulse onion in a food processor
until chopped. Transfer to a bowl.
Pulse celery and carrot in food
processor until chopped; transfer to

PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
a separate bowl. Pulse mushrooms in
food processor until the consistency
of ground beef.
2 . Heat oil in a 4- to 5-qt. Dutch
oven over medium-low heat. Add
onion; cook, stirring, until soft but
not browned, about 5 minutes. Stir
in celery and carrot; cook, stirring
occasionally, until slightly softened,
about 5 minutes. Add mushrooms;
cook, stirring occasionally, until
slightly softened, about 5 minutes.
Sprinkle with salt.
3. Pour wine into mushroom mixture
and increase heat to medium-high.
Cook, stirring frequently, until liquid
reduces, about 5 minutes. Stir in milk
and nutmeg. Reduce heat to medium
and cook, stirring, until milk reduces
slightly, about 5 minutes.
4 . Meanwhile, add tomatoes to
food processor and pulse until
coarsely chopped. Stir tomatoes
into mushroom mixture and bring to
a boil. Reduce heat to low; simmer,
uncovered, stirring occasionally,
11/4 to 11/2 hours. If needed, thin sauce
with water. Sprinkle with Parmesan
and parsley.
armagazine.com/portobello-
mushroom-bolognese-sauce
HEALTHY VEGETARIAN
PER 2/3 CUP: 150 CAL; 6G FAT (1G SAT);
6G PRO; 17G CARB (6G FIBER, 11G SUGARS);
454MG SODIUM

ALLRECIPES.COM 66 DEC/JAN 2022

 Menus DINNER FIX
Menu #1

or

make IT A meal
Blackened Ranch Pan-Fried Frisée with Garlic Butter Creamy Yukon
Chicken Thighs p.54 and Grapefruit p.64 Mashed Potatoes p.87

» Beer Pick: Blue Moon Sunshine Citrus Blonde or similar citrus-forward golden or blonde ale
Menu #2

or

Pepper-Crusted Filet Mignon Roasted Winter mixed greens salad with

with Chocolate Port Sauce p.30 Root Vegetables p.102 your favorite dressing

» Wine Pick: Stolpman Vineyards Crunchy Rôastie Syrah or similar dark berry-forward red wine
Menu #3

or

Oven-Fried Pork Chops Pulao (Whole-Spice Maple-Cider Cabbage with

p.57 Fragrant Rice) p.41 Apples and Potatoes p.64

» Beer Pick: Anchor Brewing Anchor Bock Beer or other dark and malty ale
Menu #4

What’s
for dinner
or tonight?
One of these
menus!
We’ve paired
Cauliflower-Clam Chowder romaine lettuce with cherry Flourless Triple Chocolate main dishes
p.75 tomatoes, onion, and feta Cookies p.25
with easy
» Wine Pick: Yalumba Eden Valley Viognier or similar full-bodied white wine sides and
BEVERAGE PAIRINGS: KARLA WALSH

dessert ideas
and tasty
Menu #5

wine and
beer options,
so all you
or have to do is
plug and play.

Delicious Meatless Baked Ziti Spinach Salad with Warm Tres Leches Bread Pudding
p.57 Bacon Vinaigrette p.64 p.76

» Wine Pick: Zenato Valpolicella Superiore or other dry Italian red wine
 8:24 am
11:37 am
2:10 pm
4:42 pm
6:56 pm

Your emotions change. That’s why MyLifeTM offers a personalized

mindfulness boost, any time of day.

START YOUR MINDFULNESS JOURNEY AT MYLIFE. DOWNLOAD FOR FREE.

 g
good y
for you
BRIGHT IDEAS RECIPE MAKEOVERS FOOD FOR THOUGHT

HEALTHIER
WHOLE-GRAIN
WAFFLES
p.72
PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

ALLRECIPES.COM 71 DEC/JAN 2022

B r i g h t I d e a s G O O D F O R YO U

Peanut Butter
Banana
MILK
Blueberry
+
PEANUT BUTTER
Pecan
SOY MILK
+
UNSWEETENED
+
BANANA CHIPS BLUEBERRY
PRESERVES
+
HONEY
+
CHOPPED TOASTED
PECANS

+
PURE MAPLE SYRUP

BET TER

Breakfast For a hearty morning meal, preheat

the waffle iron. This whole-grain formula
will satisfy a sweet tooth with minimal

PHOTO: JASON DONNELLY; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
added sugars and saturated fat.
By Caitlyn Diimig, RD

Coconut
Crunch
REFRIGERATED H E A LT H I E R W H O L E - G R A I N WA F F L E S
COCONUT MILK
BEVERAGE HANDS-ON 20 MIN TOTAL 35 MIN MAKES 8 WAFFLES SUBMITTED BY
THEHUNGRYSCIENTIST NEW RECIPE GO ONLINE TO RATE & REVIEW
+ 1 cup white whole- 1. Stir together flours, sugar,
COCONUT- wheat flour baking powder, and salt in
BASED PLAIN
UNSWEETENED 3/4 cup all-purpose flour a bowl. In another bowl, stir
YOGURT 2 Tbsp. sugar together eggs, MILK, oil, and
+ 1 Tbsp. baking powder vanilla. Make a well in flour
1/4 tsp. salt mixture; add egg mixture all at
TOASTED
UNSWEETENED 2 eggs, lightly beaten once. Stir just until moistened.
COCONUT CHIPS 13/4 cups MILK (dairy, soy (Batter will be slightly lumpy.)
+ milk, or refrigerated 2 . Spoon 1/2 cup batter into
coconut milk beverage) a preheated, lightly greased
AGAVE NECTAR
1/2 cup canola oil waffle iron. Cook according
1 tsp. vanilla extract to manufacturer’s directions;
1/2 cup SPREAD (peanut repeat with remaining batter.
butter, blueberry preserves, Serve each waffle with 1 Tbsp.
or coconut-based plain each SPREAD and CRUNCH,
unsweetened yogurt) plus 1 tsp. SWEETENER.
1/2 cup CRUNCH
armagazine.com/
(unsweetened banana healthier-whole-grain-waffles
chips, chopped toasted HEALTHY QUICK VEGETARIAN
pecans, or toasted
unsweetened coconut chips)
8 tsp. SWEETENER
(honey, pure maple syrup,
or agave nectar)

ALLRECIPES.COM 72 DEC/JAN 2022

REVOLUTIONIZE
YOUR
HOLIDAYS
—

SWEETENS CUP-FOR-CUP LIKE SUGAR,

WITH ZERO CALORIES PER SERVING.
THIS IS THE SWEETNESS REVOLUTION.
M a ke ove r s G O O D F O R YO U

ST RI KE
I T

G E
L

OR
INDU

THY
AL
“I enjoyed this
E

even more on the H

second day! The
GO
whipping cream
is a must. I also
recommend
more potatoes
and clams “This recipe was
to make it so well received,
extra chunky.” everyone went
– AMANDA back for second
WEBB-DICK helpings. A trick
I’ve learned
is to take half
the potatoes
and mash them,
then add them
to the soup to
help thicken it.”
– JBOULTS

NEW ENGL AND CAU LIFLOWER

CL AM CHOWDER II CL AM CHOWDER
 BY CAITLYN DIIMIG, RD
Dig in to luscious clam chowders and sweet
PHOTOS
JASON DONNELLY
FOOD STYLING
bread puddings. Whether you opt for pure
CHARLIE WORTHINGTON
PROP STYLING
indulgence or a lighter take, these recipes
SUE MITCHELL
are comfort food done right.

indulge go healthy
NEW ENGLAND C A U L I F LOW E R
C L A M C H OW D E R I I C L A M C H OW D E R
HANDS-ON 20 MIN TOTAL 50 MIN HANDS-ON 20 MIN TOTAL 40 MIN
SERVES 4 SUBMITTED BY CHIEF2 SERVES 4 SUBMITTED BY LKB
NEW RECIPE GO ONLINE TO RATE
★★★★ 177 REVIEWS & REVIEW

4 slices bacon, chopped 1 Tbsp. olive oil

4 russet potatoes (11/4 lb.), 2 slices turkey bacon, chopped
HEALTHY peeled and cubed (41/2 cups) 1/2 cup chopped onion
TRI CKS 1/2 cup chopped onion 1/2 cup sliced celery
— 1 Tbsp. flour 2 cloves garlic, minced
The chowder 2 (8 oz.) bottles clam juice 2 cups low-sodium
1 cup half-and-half chicken broth
on the right has
1 (10-oz.) can whole baby 1 russet potato, peeled and
311 fewer calories,
clams, drained coarsely chopped (8 oz.)
14 fewer grams
1/4 tsp. salt 4 cups coarsely chopped
saturated fat,
1/4 tsp. black pepper cauliflower florets
and 869 fewer 3/4 tsp. salt
1/2 cup whipping cream
milligrams sodium 1 cup low-fat milk
2 Tbsp. chopped fresh parsley
than the recipe on 1 (10-oz.) can whole baby
the left. Here’s why. 1. Cook bacon in a large saucepan clams, drained
over medium-high heat, stirring 1 tsp. lemon zest
Puréeing the
occasionally, until crisp, 8 to Black pepper
cauliflower and 10 minutes. Transfer bacon to a 2 Tbsp. celery leaves
potatoes keeps paper towel–lined plate to drain,
the chowder creamy reserving drippings in saucepan. 1. Heat oil over medium heat in a large
for less calories 2 . Add potatoes and onion to saucepan. Add turkey bacon; cook
and saturated fat. saucepan; cook, stirring occasionally, until crisp, 4 to 6 minutes. Transfer
until onion is slightly softened, 3 to bacon to a paper towel–lined plate to
Replacing traditional drain, reserving drippings in saucepan.
5 minutes. Sprinkle with flour and
bacon with 2 . Add onion and celery to saucepan
cook, stirring, 1 minute.
turkey bacon cuts over medium heat; cook until onion
3. Stir in clam juice and bring to a boil.
saturated fat. is translucent, about 4 minutes. Add
Reduce heat; simmer, covered, until
Using low-sodium potatoes are tender, about 15 minutes. garlic; cook, stirring, 30 seconds
chicken broth 4 . Stir in half-and-half, clams, salt, and more. Add broth and potato; bring
pepper. Reduce heat to low and whisk to a boil. Reduce heat and simmer,
instead of clam juice
in whipping cream. Heat through, covered, 5 to 7 minutes. Add
keeps the chowder
whisking occasionally, over low cauliflower and salt. Simmer, stirring
flavorful without
heat, about 5 minutes. (Do not boil occasionally, until vegetables are just
excessive sodium.
after adding cream.) Serve sprinkled tender, about 5 minutes.
Celery leaves and 3. Working in 2 batches, transfer
with parsley and bacon.
lemon zest balance cooked vegetable mixture to a
each bite so you armagazine.com/new-england- blender. Add milk; blend until
need less salt. clam-chowder-ii
PER 12/3 CUPS: 533 CAL; 33G FAT (16G SAT);
very smooth, about 2 minutes.
30G PRO; 38G CARB (3G FIBER, 6G SUGARS); Stir mixture into saucepan. Bring to
1,646MG SODIUM
a gentle simmer to heat through,
about 2 minutes. Remove from heat.
Stir in clams and lemon zest. Sprinkle
servings with pepper, bacon, and
celery leaves.
armagazine.com/cauliflower-
clam-chowder
HEALTHY GLUTEN-FREE
PER 12/3 CUPS: 222 CAL; 8G FAT (2G SAT);
16G PRO; 23G CARB (3G FIBER, 7G SUGARS);
777MG SODIUM

ALLRECIPES.COM 75 DEC/JAN 2022

M a ke ove r s G O O D F O R YO U

C HOCOLATE C ROISSANT TRES LECHES

BREA D P UDD ING BREAD P UDDING

HE ALT HY
TRICKS
Ñ
The bread pudding
on the right has
109 fewer calories
and 10 fewer grams
saturated fat than
the recipe on the
left. Here’s why.
Nixing chocolate
chips and powdered
G E sugar and instead
L using cinnamon

INDU
OR
to mimic sweetness

THY
helps cut calories
and added sugar.

AL
Using fat-free or
reduced-fat dairy

E
H products lowers
GO
saturated fat.
Whole-wheat bread
and walnuts provide
a toothsome and
crunchy bite, plus
good-for-you fats
and fiber.

C H O CO L AT E C R O I S S A N T Add croissant pieces to milk mixture and stir 1 tsp. vanilla extract
indulge

gently to coat. Let soak at least 10 minutes. 6 cups day-old whole-wheat bread,
BREAD PUDDING 3. Fold ½ cup chocolate chips into croissant cut into 1-inch cubes
HANDS-ON 20 MIN TOTAL 1 HR, 35 MIN mixture. Spread mixture evenly into ¾ cup chopped walnuts
SERVES 12 SUBMITTED BY MICHELLED
prepared dish. Top evenly with remaining 2 oz. reduced-fat cream cheese
11 REVIEWS chocolate chips. (Neufchâtel), cubed
Using day-old pastry keeps the 4 . Bake until bubbling and golden brown,
1. Preheat oven to 350°F. Coat a 9x13-inch
pudding from getting too mushy. 35 to 45 minutes. Cool at least 30 minutes.
baking dish with cooking spray.
Sprinkle with powdered sugar and serve
2 cups milk 2 . Stir together sweetened condensed
with whipped cream (if using).
1 cup whipping cream milk, evaporated milk, fat-free milk,
3 eggs, beaten
armagazine.com/chocolate-croissant- cinnamon, and vanilla in a large bowl.
bread-pudding Add bread cubes and stir gently to coat.
¾ cup white sugar
HIDDEN GEM Let soak at least 5 minutes.
1 tsp. vanilla extract
1 vanilla bean, halved lengthwise
PER ½ CUP: 346 CAL; 21G FAT (13G SAT);
6G PRO; 36G CARB (1G FIBER, 28G SUGARS);
3. Spread mixture evenly into prepared
6 cups ½-inch pieces day-old 124MG SODIUM dish. Top evenly with walnuts. Dot with
chocolate-filled or plain croissants cream cheese, pressing down slightly into
TRES LECHES bread mixture.
go healthy

(3 to 4 large croissants)
1 cup semisweet chocolate chips BREAD PUDDING 4 . Bake until edges are beginning to
1 Tbsp. powdered sugar crisp and brown and center is set, about
HANDS-ON 10 MIN TOTAL 1 HR, 10 MIN 35 minutes. Using a small spatula or knife,
Sweetened whipped cream SERVES 12 SUBMITTED BY YOLY
(optional) gently spread the cream cheese. Let
2 REVIEWS cool 20 minutes. If desired, sprinkle with
1. Preheat oven to 350°F. Coat a 9x13-inch additional cinnamon.
baking dish with cooking spray. 1 (14-oz.) can sweetened
condensed milk armagazine.com/tres-leches-
2 . Stir together milk, cream, eggs, white
1 (6-oz.) can fat-free evaporated milk bread-pudding
sugar, and vanilla extract in a bowl. Scrape
HIDDEN GEM
the insides of each vanilla bean half into ¾ cup fat-free milk
PER ½ CUP: 237 CAL; 10G FAT (3G SAT); 7G PRO;
milk mixture and whisk until incorporated. 1 tsp. cinnamon 32G CARB (2G FIBER, 22G SUGARS); 148MG SODIUM

ALLRECIPES.COM 76 DEC/JAN 2022

 Sweet start
to your day.

French Toast
Roll-Up
See our recipes
at AuntMillies.com

French Toast Roll-Up

Serves: 4 Prep Time: 15 min Cook Time: 10 min Total Time: 25 min

INGREDIENTS DIRECTIONS
8 slices Aunt Millie’s Homestyle 1. Trim crusts from bread; save for another 3. In large nonstick skillet, melt
Buttermilk Bread use. Use a rolling pin or the palm of your butter over medium heat. Place logs,
3/4 c spreadable cream cheese hand to flatten bread. Spread cream cheese seam-side down, in skillet. Cook for
1/2 c your favorite jam, jelly, or spread on each slice, leaving a small border of 2 minutes or until lightly browned.
3 eggs plain bread all around. Top evenly
4. Cook, turning as needed, for an
1/2 c milk with jam; roll up into logs.
additional 3 to 5 minutes or until
1 tsp ground cinnamon
2. In a shallow bowl, whisk together eggs, browned all over. Serve with warm
1/4 tsp ground nutmeg
milk, cinnamon, nutmeg and salt. Roll each maple syrup or honey for dipping.
Pinch salt
log in egg mixture until completely coated.
2 tbsp butter
Maple syrup or honey
break the cycle
Want to ditch chronic dieting
and make peace with food?
That’s the idea behind
mindful eating. Learn all
about this nondiet approach
to health and wellness.
By Natalie Rizzo, MS, RD

IMAGINE A WO R LD

WH ERE YO U CO U LD

EAT HEA LTHY, DI TCH

B elieve it or not, that world exists,
and it’s becoming more well known
through the broad concept of mindful eating
or, more specifically, through Intuitive Eating,
RESTRICTIVE DI E TS , an evidence-based self-care framework
developed by registered dietitians Evelyn
FEEL SATISFI E D Tribole and Elyse Resch. The 10 principles
outlined in their book, Intuitive Eating:
a weight-obsessed culture. Unlike traditional
diets that focus on numbers, Intuitive Eating
doesn’t promise weight loss. “Those who
practice Intuitive Eating principles tend to
eat a wider variety of foods with higher
reported levels of pleasure, potentially
contributing to higher overall diet quality and
greater adherence to long-term habit change
PHOTOS: GETTY IMAGES

AT MEA LTIME, AND A Revolutionary Program that Works, help
people listen to their bodies, feel healthier,
NOT WO RRY AB O U T and nix the cycle of yo-yo dieting.
YOUR WEIGHT. A DIET- F R EE AP P ROACH
Tribole and Resch developed their practice
in an effort to move away from diets and
for health,” says Cara Harbstreet, registered
dietitian and owner of Street Smart Nutrition.
Other associated benefits include improved
psychological health, fewer instances of
disordered and emotional eating, lower
triglycerides, higher HDL (good cholesterol),
and increased body appreciation.

ALLRECIPES.COM 78 DEC/JAN 2022

 F o o d F o r Th o u g h t G O O D F O R YO U
You may not be on a diet, but you’ve likely had facts, and data,” Harbstreet says. “And BMI and

weight obsessed
your mood sour after stepping on the scale and the scale offer a very easy means of tracking
W HY seeing the number creep up. These negative fluctuations or changes to body weight.”

diets feelings arise from the cultural stigma against

larger bodies. “There are subtle, low-level ways in LETTING GO OF BMI
don’t which certain types of bodies and foods are held The data underpinning the BMI chart as we know
work up as being good and others are denigrated as
being bad,” says Christy Harrison.
it was created by a statistician trying to determine
the height and weight of an average man.
Diets have been Though it was not intended to correlate to health,
around for longer The systems people routinely operate in, such
insurance companies began using this data to
than many care as health care, travel, employment, and social
determine health care coverage. Harrison and
to remember. relationships, may be accessible or inaccessible
others stress that although BMI has been used as
According to to you based on body size, Cara Harbstreet
a quick way to make assumptions, it should not
Christy Harrison, a says. High body weight and large body size
be used as a determinant for one’s overall health.
registered dietitian increase exposure to weight stigma, weight
“Changing this way of thinking won’t be easy,”
and author of the discrimination, and medical trauma. “We place
says Harrison. “But it will also require that
book Anti-Diet, no higher social value and status on bodies that fit
people, including medical professionals, look at
diet has ever been into a ‘normal’ body mass index (BMI) range, and
the strong evidence we have against using weight
shown to result in weight loss can be very tempting for those who
and BMI as [primary] measures of health.”
long-term weight have firsthand experience with being oppressed
reduction for more or marginalized based on their body size,” Until that happens, Harbstreet says, people may
than a minuscule Harbstreet says. need to advocate for themselves and steer their
percentage of the health care providers away from a focus on BMI.
Ironically, this cultural obsession with weight puts
population. One way to do it: Ask your doctors how they’d
increased stress on the body that may pose a
approach your health if they didn’t know your
Weight cycling greater threat to your well-being than what you
weight. Challenge them to use other health
(aka yo-yo dieting) eat. A 2015 study in the journal Obesity found
markers, such as lab results and typical diet and
is an independent that exposure to even a relatively mild weight-
exercise, to make a diagnosis or create a treatment
risk factor for heart stigmatizing intervention caused people’s cortisol
plan for your needs. If they won’t think beyond
disease, chronic (stress hormone) levels to go up significantly.
the BMI chart, Harbstreet says you may want to
inflammation, Weight stigma is enforced at a young age when consider other providers, including physicians who
binge eating, BMI is used as a key measure of health at the specialize in weight-inclusive or trauma-informed
and numerous doctor’s office. “Our culture values numbers, care, who take a more holistic approach to wellness.
other unfavorable
outcomes.
And this makes
sense, says Tessa

12
Nguyen, registered
dietitian, chef,
and founder
and principal of
Taste Nutrition
Consulting. “Diets
don’t work because
they’re centered The amount of
around depriving time before most
your body of the people gain back
food, nutrients, and the pounds they
enjoyment it needs lost while following
to function and a popular diet
thrive on a day- plan, according to
a 2020 systematic
to-day basis,”
review published
Nguyen says.
in the British
“This constant Medical Journal.
undernourishment
may lead to short-
term aesthetic
changes, but in
the long run, it
harms your body
both inside
and out.”
Fo o d Fo r Th o u g h t G O O D F O R YO U

GET STARTED
Intuitive Eating is built on underlying #2. Embrace
principles that aim to help people build healthier comfort food
relationships with food. Here are three expert- “Intuitive Eating principles allow
approved strategies to help get you started. the flexibility to tune into what
your body and mind need in
order to feel well,” says Tessa
#1. Discover the satisfaction factor Nguyen. For example, when
Diets often recommend avoiding ingredients that could she’s stressed and in need of a
increase satisfaction in a meal, such as swapping full-fat comforting dish, Nguyen makes
#3. Start small
salad dressing for a low-calorie version or using a sugar slow cooker pho. Conventional
substitute in baked goods. “One challenge I like to propose nutrition rules generally advise Forgoing food rules sounds
to my clients is to make a list of the qualities of food they people to ask themselves if they easy, but it may be difficult
enjoy most: taste, texture, preparation, temperature, cuisine, really need food in times of and overwhelming at first.
and spice level,” Cara Harbstreet says. “We often lose comfort and how they can make Many food rules are learned
connection with our taste preferences when our food choices that food healthier. “As a person at a young age, and you
are governed by dieting, and therefore, we may achieve of color, our native foodways are may be holding onto a
physical fullness without feeling truly satisfied.” The goal a huge part of who we are, few of them without even
is to decipher what clients genuinely enjoy about a food and to not acknowledge that knowing it. Try letting go of
without looking through the lens of a diet. After practicing would be taking out a major one food rule at a time, such
this exercise, there’s less judgment, guilt, or shame around piece of what can make Intuitive as no eating after 7 p.m. or
these food choices, because you’re making choices based on Eating practical and possible,” eating desserts only on the
what you enjoy, rather than on what you “should” be eating. Nguyen says. weekend.

more food
for thought
Learn even more about
mindful eating with these
helpful resources:

BOO KS

Intuitive Eating
by Evelyn Tribole, MS, RDN
and Elyse Resch, MS, RDN
Anti-Diet by
Christy Harrison, MPH, RD
Unapologetic Eating by
Alissa Rumsey, MS, RD
Gentle Nutrition by
Rachael Hartley, RD
Body Kindness by
Rebecca Scritchfield, RDN

POD CASTS

Food Psych hosted by

Christy Harrison, MPH, RD
Love, Food hosted by
Julie Duffy Dillon, MS, RDN

ALLRECIPES.COM 80 DEC/JAN 2022

 For adults with moderate to severe rheumatoid arthritis (RA) or psoriatic arthritis (PsA)
Does joint pain keep
you from being you?
ENBREL can help relieve joint pain and help stop
permanent joint damage; plus, Enbrel helps get
skin clearer in psoriatic arthritis to help you
get back to your
Results may vary.
Visit Enbrel.com and use the joint damage simulator
to see the joint damage that can happen.
Prescription Enbrel® (etanercept) is taken (given) by injection.
Indication
ENBREL is indicated for reducing signs and symptoms, keeping joint damage from
getting worse, and improving physical function in patients with moderately to
severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or
used alone.
IMPORTANT SAFETY INFORMATION
What is the most important information I should know about ENBREL?
ENBREL is a medicine that affects your immune system. ENBREL can lower the ability
of your immune system to fight infections. Serious infections have happened in patients
taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses,
fungi, or bacteria that have spread throughout the body. Some patients have died from
these infections. Your healthcare provider should test you for TB before you take ENBREL
and monitor you closely for TB before, during, and after ENBREL treatment, even if you have
tested negative for TB.
There have been some cases of unusual cancers, some resulting in death, reported in
children and teenage patients who started using tumor necrosis factor (TNF) blockers before
18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including
ENBREL, the chances of getting lymphoma or other cancers may increase. Patients with
RA may be more likely to get lymphoma.
Before starting ENBREL, tell your healthcare provider if you:
• Have any existing medical conditions
• Are taking any medicines, including herbals
• Think you have, are being treated for, have signs of, or are prone to infection.
You should not start taking ENBREL if you have any kind of infection, unless your
healthcare provider says it is okay
• Have any open cuts or sores
• Have diabetes, HIV, or a weak immune system
• Have TB or have been in close contact with someone who has had TB
• Were born in, lived in, or traveled to countries where there is more risk for getting TB.
Ask your healthcare provider if you are not sure
• Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and
Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds
of fungal infections, such as histoplasmosis. These infections may develop or become
more severe if you take ENBREL. If you don’t know if these infections are common in the
areas you’ve been to, ask your healthcare provider
• Have or have had hepatitis B
• Have or have had heart failure
• Develop symptoms such as persistent fever, bruising, bleeding, or paleness
while taking ENBREL
• Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan®
(cyclophosphamide)
• Are taking anti-diabetic medicines
• Have, have had, or develop a serious nervous disorder, seizures, any numbness
or tingling, or a disease that affects your nervous system such as multiple sclerosis
or Guillain-Barré syndrome
• Are scheduled to have surgery
• Have recently received or are scheduled for any vaccines. All vaccines should be
brought up-to-date before starting ENBREL. Patients taking ENBREL should not
receive live vaccines.
• Are allergic to rubber or latex
• Are pregnant, planning to become pregnant, or breastfeeding
• Have been around someone with chicken pox
What are the possible side effects of ENBREL?
ENBREL can cause serious side effects including: New infections or worsening of
infections you already have; hepatitis B can become active if you already have had it;
nervous system problems, such as multiple sclerosis, seizures, or inflammation of the
nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new
or worsening psoriasis; allergic reactions; autoimmune reactions, including
a lupus-like syndrome and autoimmune hepatitis.
Common side effects include: Injection site reactions, upper respiratory infections
(sinus infections)
These are not all the side effects with ENBREL. Tell your healthcare provider about
any side effect that bothers you or does not go away.
If you have any questions about this information, be sure to discuss them with your
healthcare provider. You are encouraged to report negative side effects of prescription
drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088.
Please see accompanying Medication Guide on the next page.
Ask your rheumatologist.
Call 1-888-4ENBREL for more information.
©2020 Amgen Inc., Thousand Oaks, CA 91320 All rights reserved. USA-916-82087 10/20

Enbrel® (en-brel)
(etanercept)
injection, for subcutaneous use
Read the Medication Guide that comes with Enbrel before you start using
it and each time you get a refill. There may be new information. This
Medication Guide does not take the place of talking with your healthcare
provider about your medical condition or treatment. It is important to
remain under your healthcare provider’s care while using Enbrel.
Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF)
blocker that affects your immune system.
What is the most important information I should know about
Enbrel?
Enbrel may cause serious side effects, including:
1. Risk of Infection
2. Risk of Cancer
1. Risk of infection
Enbrel can lower the ability of your immune system to fight infections.
Some people have serious infections while taking Enbrel. These infections
include tuberculosis (TB), and infections caused by viruses, fungi, or
bacteria that spread throughout their body. Some people have died from
these infections.
• Your healthcare provider should test you for TB before starting Enbrel.
• Your healthcare provider should monitor you closely for symptoms of
TB during treatment with Enbrel even if you tested negative for TB.
• Your healthcare provider should check you for symptoms of any type of
infection before, during, and after your treatment with Enbrel.
You should not start taking Enbrel if you have any kind of infection unless
your healthcare provider says it is okay.
2. Risk of cancer
• There have been cases of unusual cancers, some resulting in death, in
children and teenage patients who started using TNF-blocking agents at
less than 18 years of age.
• For children, teenagers, and adults taking TNF-blocker medicines,
including Enbrel, the chances of getting lymphoma or other cancers
may increase.
• People with rheumatoid arthritis, especially those with very active
disease, may be more likely to get lymphoma.
Before starting Enbrel, be sure to talk to your healthcare provider:
Enbrel may not be right for you. Before starting Enbrel, tell your healthcare
provider about all of your medical conditions, including:
Infections. Tell your healthcare provider if you:
• have an infection. See “What is the most important information I
should know about Enbrel?”
• are being treated for an infection.
• think you have an infection.
• have symptoms of an infection such as fever, sweats or chills, cough
or flu-like symptoms, shortness of breath, blood in your phlegm, weight
loss, muscle aches, warm, red or painful areas on your skin, sores on
your body, diarrhea or stomach pain, burning when you urinate or
urinating more often than normal, and feel very tired.
• have any open cuts on your body.
• get a lot of infections or have infections that keep coming back.
• have diabetes, HIV, or a weak immune system. People with these
conditions have a higher chance for infections.
• have TB, or have been in close contact with someone with TB.
• were born in, lived in, or traveled to countries where there is a risk for
getting TB. Ask your healthcare provider if you are not sure.
• live, have lived in, or traveled to certain parts of the country (such as the
Ohio and Mississippi River valleys, or the Southwest) where there is a
greater risk for getting certain kinds of fungal infections (histoplasmosis,
coccidioidomycosis, blastomycosis). These infections may happen or
become more severe if you use Enbrel. Ask your healthcare provider if
you do not know if you live or have lived in an area where these
infections are common.
• have or have had hepatitis B.
Also, before starting Enbrel, tell your healthcare provider:
• About all the medicines you take including prescription and over-
the-counter medicines, vitamins and herbal supplements including:
o Orencia (abatacept) or Kineret (anakinra). You have a higher chance
for serious infections when taking Enbrel with Orencia or Kineret.
o Cyclophosphamide (Cytoxan). You may have a higher chance for
getting certain cancers when taking Enbrel with cyclophosphamide.
o Anti-diabetic medicines. If you have diabetes and are taking
medication to control your diabetes, your healthcare provider may
decide you need less anti-diabetic medicine while taking Enbrel.
Keep a list of all your medications with you to show your healthcare
provider and pharmacist each time you get a new medicine. Ask your
healthcare provider if you are not sure if your medicine is one listed above.
Other important medical information you should tell your healthcare
provider before starting Enbrel, includes if you:
• have or had a nervous system problem such as multiple sclerosis or
Guillain-Barré syndrome.
• have or had heart failure.
• are scheduled to have surgery.
• have recently received or are scheduled to receive a vaccine.
o All vaccines should be brought up-to-date before starting Enbrel.
o People taking Enbrel should not receive live vaccines.
o Ask your healthcare provider if you are not sure if you received
a live vaccine.
• are allergic to rubber or latex.
Brief Summary of Medication Guide
for injection, for subcutaneous use
o The needle covers on the single-dose prefilled syringes, the needle
covers within the white caps on the single-dose prefilled SureClick
autoinjectors, and within the purple caps of the Enbrel Mini cartridges
contain dry natural rubber.
• have been around someone with varicella zoster (chicken pox).
• are pregnant or plan to become pregnant. It is not known if Enbrel will
harm your unborn baby. If you took Enbrel during pregnancy, talk to your
healthcare provider prior to administration of live vaccines to your infant.
• are breastfeeding or plan to breastfeed. Enbrel can pass into breast
milk. Talk to your healthcare provider about the best way to feed your
baby while taking Enbrel.
See the section “What are the possible side effects of Enbrel?” below
for more information.
What is Enbrel?
Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker.
Enbrel is used to treat:
• moderately to severely active rheumatoid arthritis (RA). Enbrel can
be used alone or with a medicine called methotrexate.
• moderately to severely active polyarticular juvenile idiopathic
arthritis (JIA) in children ages 2 years and older.
• psoriatic arthritis (PsA). Enbrel can be used alone or with methotrexate.
• ankylosing spondylitis (AS).
• chronic moderate to severe plaque psoriasis (PsO) in children 4
years and older and adults who may benefit from taking injections or
pills (systemic therapy) or phototherapy (ultraviolet light).
You may continue to use other medicines that help treat your condition
while taking Enbrel, such as nonsteroidal anti-inflammatory drugs (NSAIDs)
and prescription steroids, as recommended by your healthcare provider.
Enbrel can help reduce joint damage and the signs and symptoms of the
above-mentioned diseases. People with these diseases have too much
of a protein called tumor necrosis factor (TNF), which is made by your
immune system. Enbrel can reduce the effect of TNF in the body and
block the damage that too much TNF can cause, but it can also lower the
ability of your immune system to fight infections. See “What is the most
important information I should know about Enbrel?” and “What are
the possible side effects of Enbrel?”
Who should not use Enbrel?
Do not use Enbrel if you:
• have an infection that has spread through your body (sepsis).
How should I use Enbrel?
• Enbrel is given as an injection under the skin (subcutaneous or SC).
• If your healthcare provider decides that you or a caregiver can give the
injections of Enbrel at home, you or your caregiver should receive training
on the right way to prepare and inject Enbrel. Do not try to inject Enbrel
until you have been shown the right way by your healthcare provider
or nurse.
• Enbrel is available in the forms listed below. Your healthcare provider will
prescribe the type that is best for you.
o Single-dose Prefilled Syringe
o Single-dose Prefilled SureClick Autoinjector
o Single-dose Vial
o Multiple-dose Vial
o Enbrel Mini single-dose cartridge for use with the AutoTouch reusable
autoinjector
• See the detailed “Instructions for Use” with this Medication Guide for
instructions about the right way to store, prepare, and give your Enbrel
injections at home.
• Your healthcare provider will tell you how often you should use Enbrel.
Do not miss any doses of Enbrel. If you forget to use Enbrel, inject your
dose as soon as you remember. Then, take your next dose at your
regular(ly) scheduled time. In case you are not sure when to inject
Enbrel, call your healthcare provider or pharmacist. Do not use Enbrel
more often than as directed by your healthcare provider.
• Your child’s dose of Enbrel depends on his or her weight. Your child’s
healthcare provider will tell you which form of Enbrel to use and how
much to give your child.
What are the possible side effects of Enbrel?
Enbrel can cause serious side effects, including:
• See “What is the most important information I should know
about Enbrel?”
• Infections. Enbrel can make you more likely to get infections or make
any infection that you have worse. Call your healthcare provider right
away if you have any symptoms of an infection. See “Before starting
Enbrel, be sure to talk to your healthcare provider” for a list of
symptoms of infection.
• Previous Hepatitis B infection. If you have been previously infected
with the hepatitis B virus (a virus that affects the liver), the virus can
become active while you use Enbrel. Your healthcare provider may do
a blood test before you start treatment with Enbrel and while you use
Enbrel.
• Nervous system problems. Rarely, people who use TNF-blocker
medicines have developed nervous system problems such as multiple
sclerosis, seizures, or inflammation of the nerves of the eyes. Tell your
healthcare provider right away if you get any of these symptoms:
numbness or tingling in any part of your body, vision changes, weakness
in your arms and legs, and dizziness.
• Blood problems. Low blood counts have been seen with other
Enbrel® (en-brel)
(etanercept)
TNF-blocker medicines. Your body may not make enough of the blood
cells that help fight infections or help stop bleeding. Symptoms include
fever, bruising or bleeding very easily, or looking pale.
• Heart failure including new heart failure or worsening of heart
failure you already have. New or worse heart failure can happen in
people who use TNF-blocker medicines like Enbrel. If you have heart
failure your condition should be watched closely while you take Enbrel.
Call your healthcare provider right away if you get new or worsening
symptoms of heart failure while taking Enbrel, such as shortness of
breath or swelling of your lower legs or feet.
• Psoriasis. Some people using Enbrel developed new psoriasis or
worsening of psoriasis they already had. Tell your healthcare provider if
you develop red scaly patches or raised bumps that may be filled with
pus. Your healthcare provider may decide to stop your treatment with
Enbrel.
• Allergic reactions. Allergic reactions can happen to people who use
TNF-blocker medicines. Call your healthcare provider right away if you
have any symptoms of an allergic reaction. Symptoms of an allergic
reaction include a severe rash, a swollen face, or trouble breathing.
• Autoimmune reactions, including:
o Lupus-like syndrome. Symptoms include a rash on your face and
arms that gets worse in the sun. Tell your healthcare provider if you
have this symptom. Symptoms may go away when you stop using
Enbrel.
o Autoimmune hepatitis. Liver problems can happen in people who use
TNF-blocker medicines, including Enbrel. These problems can lead
to liver failure and death. Call your healthcare provider right away if you
have any of these symptoms: feel very tired, skin or eyes look
yellow, poor appetite or vomiting, pain on the right side of your stomach
(abdomen).
Common side effects of Enbrel include:
• Injection site reactions such as redness, itching, pain, swelling,
bleeding or bruising. These symptoms usually go away within 3 to 5
days. If you have pain, redness, or swelling around the injection site that
does not go away or gets worse, call your healthcare provider.
• Upper respiratory infections (sinus infections).
These are not all the side effects with Enbrel. Tell your healthcare provider
about any side effect that bothers you or does not go away.
Call your doctor for medical advice about side effects. You may report side
effects to FDA at 1-800-FDA-1088.
How should I store Enbrel?
• Store Enbrel in the refrigerator between 36°F to 46°F (2°C to 8°C).
• Store Enbrel in the original carton to protect from light or damage.
• If needed, you may store the Enbrel prefilled syringe, SureClick
autoinjector, single-dose vial, Enbrel Mini cartridge, or the dose tray for
the multiple-dose vial at room temperature between 68°F to 77°F (20°C
to 25°C) for up to 14 days.
o When Enbrel has reached room temperature, do not put it back
in the refrigerator.
• Throw away Enbrel that has been stored at room temperature after
14 days.
• Mixed Enbrel multiple-dose vials should be used right away or kept in
the refrigerator between 36°F to 46°F (2°C to 8°C) for up to 14 days.
• Do not store Enbrel in extreme heat or cold such as in your vehicle’s
glove box or trunk.
• Do not shake.
• Do not freeze.
• Keep Enbrel and all medicines out of the reach of children.
General information about the safe and effective use of Enbrel.
Medicines are sometimes prescribed for purposes not mentioned in a
Medication Guide. Do not use Enbrel for a condition for which it was not
prescribed. Do not give Enbrel to other people, even if they have the same
condition. It may harm them.
This Medication Guide summarizes the most important information about
Enbrel. If you would like more information, talk with your healthcare
provider. You can ask your healthcare provider or pharmacist for
information about Enbrel that was written for healthcare professionals.
What are the ingredients in Enbrel?
Single-dose Prefilled Syringe, Single-dose Prefilled SureClick
Autoinjector, Single-dose Vial and Enbrel Mini single-dose cartridge:
Active Ingredient: etanercept
Inactive Ingredients: L-arginine hydrochloride, sodium chloride, and sucrose
Multiple-dose Vial:
Active Ingredient: etanercept
Inactive Ingredients: mannitol, sucrose, tromethamine
Manufactured by: Immunex Corporation, Thousand Oaks, CA 91320-1799,
U.S. License Number 1132
Immunex Corporation. All rights reserved. 1XXXXXX – v19
For more information, call 1 888 4ENBREL (1 888 436 2735) or
www.enbrel.com.
This printed material is recyclable
This Medication Guide has been approved by the U.S. Food and Drug
Administration. Revised: 03/2020
 FOR KIDS FAVORITES
y
family ALLRECIPETS

SPINACH AND
RICOTTA
PUFF PASTRY
CHRISTMAS TREE MAKE IT
p.89 KID-FRIENDLY
Hold the spinach
for a cheese-only
version of these
pinwheels and serve
them with marinara.
PHOTO: JENNIFER CAUSEY; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CLAIRE SPOLLEN

ALLRECIPES.COM 83 DEC/JAN 2022

 Your
Kid-Adaptable
Holiday Menu
These party faves have tiny twists that will make everyone
jolly, whatever their age (or taste preferences).

FROM THE
EDITORS OF

&

TURKEY
MEATBALLS
WITH
SWEET
SOY DIPPING
SAUCE
p.89

MAKE IT
KID-FRIENDLY
Hold the dipping sauce,
or let the younger set dunk
their meatballs in ketchup
or barbecue sauce.
 Fo r K i d s FA M I LY
MAKE IT
KID-FRIENDLY
Before adding the jalapeños
and hot sauce, set aside
some of the cream cheese-
and-cheddar filling; use the
unspiced portion to fill
phyllo cups for the kids.
Garnish the grown-up
poppers with cilantro.

JALAPEÑO
POPPER CUPS
HANDS-ON 15 MIN TOTAL 30 MIN
MAKES 15 SUBMITTED BY JESSINA

171 REVIEWS
The slight crunch of the phyllo
shells makes a perfect backdrop
for crisp bacon bits, mild
cheeses, and spicy-hot jalapeños.
15 mini phyllo tart shells
PHOTOS: JENNIFER CAUSEY; FOOD STYLING: CHELSEA ZIMMER; PROP STYLING: CLAIRE SPOLLEN

4 oz. cream cheese, softened

½ cup shredded
cheddar cheese (2 oz.)
2 jalapeño peppers,
seeded and minced
1 Tbsp. hot pepper sauce
2½ Tbsp. bacon bits or
2 strips bacon, cooked and
crumbled
Chopped fresh cilantro
(optional)
1. Preheat oven to 350°F. Arrange
phyllo shells on a baking sheet.
2 . Stir together cream cheese and
cheddar cheese in a bowl. Fold in
jalapeños and hot sauce.
3. Spoon cheese mixture into
phyllo cups and sprinkle with
bacon bits. Bake until golden brown,
15 to 20 minutes. Sprinkle with
cilantro (if using). Serve warm.
armagazine.com/jalapeno-
popper-cups
QUICK
PER POPPER CUP: 61 CAL; 5G FAT (2G SAT);
2G PRO; 3G CARB (0G FIBER, 0G SUGARS);
114MG SODIUM

ALLRECIPES.COM 85 DEC/JAN 2022

 MAKE IT
KID-FRIENDLY
Make sliders! Add thin
ham slices to Hawaiian
dinner rolls or slider
buns. Top them with
your kids’ favorite
condiment, such as
mayo, honey mustard,
or even this recipe’s
honey glaze.

HONEY-ORANGE
GLAZED HAM
recipe at right

ALLRECIPES.COM 86 DEC/JAN 2022

 Fo r K i d s FA M I LY
MAKE IT KID-FRIENDLY H O N E Y- O R A N G E
Hold back some of the plain mashed potatoes GLAZED HAM
for the kids. Then add the goat cheese, HANDS-ON 10 MIN TOTAL 2 HR, 10 MIN 
dill, and chives to the rest for the adults. SERVES 24 SUBMITTED BY AMANDA

39 REVIEWS
This simple glaze’s cidery sweetness
deepens the flavor while keeping the
ham moist and tender. Be sure to
set some of the glaze aside to serve
with the ham. It’s that good!
1 cup honey
2 Tbsp. orange juice
¼ tsp. cinnamon
¼ tsp. ground cloves
¼ tsp. almond extract (optional)
1 (8-lb.) fully cooked whole ham
1. Preheat oven to 325°F.
2 . Stir together honey, orange juice,
cinnamon, cloves, and almond
extract (if using) in a small bowl.
3. Put ham in a shallow roasting pan and
bake 75 minutes. Baste ham with honey
glaze and return to oven. Continue baking,
basting occasionally, about 45 minutes
more, until an instant-read thermometer
inserted into thickest part registers 140°F.
Serve with remaining glaze.
armagazine.com/honey-orange-
glazed-ham
PER 4-OZ. SERVING: 182 CAL; 5G FAT (2G SAT); 21G PRO;
12G CARB (0G FIBER, 12G SUGARS); 1,156MG SODIUM

CREAMY C R E A M Y Y U KO N
YUKON MASHED
POTATOES M A S H E D P OTATO E S
recipe at right HANDS-ON 15 MIN TOTAL 35 MIN 
SERVES 8 SUBMITTED BY GOOSE

18 REVIEWS
Yukon Gold potatoes are so buttery
and rich that this recipe is as good
dressed down as it is all gussied up
with goat cheese, dill, and chives.
3 lb. Yukon Gold potatoes, peeled
and cut into 2-inch pieces
½ cup butter
½ cup milk
4 oz. goat cheese
3 Tbsp. chopped fresh dill
3 Tbsp. chopped fresh chives
Salt and black pepper, to taste
1. Cover potatoes in a large pot with lightly
salted water. Bring to a boil; cook until
potatoes are tender enough to easily pierce
with a fork, about 20 minutes. Meanwhile,
heat butter and milk in a small saucepan
over low heat until very warm.
2 . Drain and partially mash potatoes. Add
butter and milk, then continue mashing
until smooth. Stir in goat cheese, dill, and
chives. Add more milk as needed to reach
desired consistency. Season to taste with
salt and pepper.
armagazine.com/creamy-yukon-
mashed-potatoes
HIDDEN GEM QUICK GLUTEN-FREE
PER ¾-CUP SERVING: 333 CAL; 20G FAT (13G SAT); 9G
PRO; 28G CARB (2G FIBER, 3G SUGARS); 297MG SODIUM
Fo r K i d s FA M I LY

MAKE IT
KID-FRIENDLY
Top a few cheesecake
bites with hot fudge
or chocolate instead
of the raspberry purée.

R A S P B E R RY H O L I DAY
CHEESECAKE BITES
HANDS-ON 15 MIN 
TOTAL 5 HR, 15 MIN MAKES 1 DOZEN 
SUBMITTED BY WILLIAM ANATOOSKIN

77 REVIEWS
Freezing these supercute
cheesecake bites before serving
gives them a firm-but-creamy
consistency that makes them easy
to decorate and even easier to eat.
¾ cup graham cracker crumbs
¼ cup finely chopped pecans
3 Tbsp. butter, melted
1½ cups fresh raspberries
4 oz. cream cheese, softened
1 cup sweetened
condensed milk
1 cup frozen whipped dessert
topping, thawed
1. Line twelve 2½-inch muffin cups
with paper liners.
2 . Stir together graham cracker
crumbs, pecans, and melted butter
in a bowl until evenly moistened.
Spoon mixture evenly into prepared
cups; press with the back of a spoon
to pack into cup bottoms.
3. Purée 1 cup raspberries in a
food processor until smooth. In
a large bowl, beat cream cheese
with an electric mixer until fluffy.
Beat in sweetened condensed milk
and ½ cup raspberry purée until
well blended. (Chill remaining
purée until serving time.) Fold in
whipped topping.
4 . Spoon filling evenly into muffin
cups. Freeze, covered, at least
5 hours. When ready to serve, peel
off paper liners, put bites on serving
plates, and drizzle with remaining
purée. Garnish with remaining ½ cup
whole raspberries.
armagazine.com/raspberry-holiday-
cheesecake-bites
PER CHEESECAKE BITE: 205 CAL; 12G FAT
(6G SAT); 3G PRO; 22G CARB (1G FIBER,
16G SUGARS); 114MG SODIUM
S P I N AC H A N D T U R K E Y M E AT B A L L S
R I COT TA P U F F PA S T RY W I T H S W E E T S OY
CHRISTMAS TREE DIPPING SAUCE
HANDS-ON 20 MIN TOTAL 2 HR HANDS-ON 20 MIN TOTAL 40 MIN
SERVES 24 SUBMITTED BY TEA MAKES 40 MEATBALLS 
SUBMITTED BY REESA’S FAB
★★★★☆ 18 REVIEWS KITCHEN ONLINE
Simply fill, roll, chill, and slice ★★★★★ 1 REVIEW
ready-made puff pastry to make These tasty turkey bites brown
these flaky, party-perfect pinwheels. beautifully in the oven. And they
1 cup fresh ricotta cheese look even better when you dip them
1/4 cup grated Parmesan cheese in the sweet, glossy dipping sauce.
1/2 tsp. salt
For Meatballs
1/4 tsp. nutmeg
1 egg
1 tsp. vegetable oil
1 lb. ground turkey
2 cups chopped red onion
1/2 cup dried bread crumbs
(about 2 onions)
1/2 cup minced cilantro
1 (10-oz.) pkg. chopped
1/4 cup finely chopped
fresh spinach, thawed
green onion
1/4 tsp. crushed red pepper
2 Tbsp. less-sodium soy sauce
1 (17.3-oz.) pkg. frozen puff
1 Tbsp. vegetable oil
pastry (2 sheets), thawed
1 Tbsp. toasted sesame oil
1 egg, lightly beaten
1/2 tsp. salt
Multicolor cherry tomatoes,
For Dipping Sauce
halved
2 (1/4-inch-thick) crosswise slices
1. Stir together ricotta, Parmesan, fresh ginger, or more to taste
salt, and nutmeg in a bowl. [To make some 1/4 cup packed brown sugar
pinwheels that are more kid-friendly, set 1/4 cup less-sodium soy sauce
aside 1/2 cup of this cheese mixture for 1 Tbsp. rice vinegar
the kids’ portion and halve the amount
Make Meatballs
of spinach, onion, and red pepper for the
1. Preheat oven to 400°F. Line a
grown-up portion.]
baking sheet with parchment paper.
2 . Heat oil in a large skillet over
2 . Lightly beat egg in a large bowl.
medium heat. Add onion; cook, stirring
Add turkey, bread crumbs, cilantro,
occasionally, until soft and translucent,
green onion, soy sauce, vegetable
about 5 minutes. Stir into ricotta mixture.
oil, sesame oil, and salt. Gently
3. Put spinach in a colander and squeeze
mix together with your hands until
out liquid until dry. Stir spinach and red
combined. Roll tablespoon-sized
pepper into bowl with ricotta mixture.
scoops between your palms to
4 . Roll out both puff pastry sheets into
form meatballs; arrange slightly apart
11-inch squares. Evenly cover each with
on prepared baking sheet.
spinach-cheese mixture [or plain cheese
3. Bake until well browned,
mixture] to within 1/2 inch of edges.
20 to 25 minutes.
Tightly roll up each sheet and firmly press
Meanwhile, Make Dipping Sauce
edges into logs. Wrap logs in plastic wrap;
4 . Smash ginger with the heavy side
chill at least 1 hour or freeze 15 minutes.
of a knife and put in a small saucepan.
[Don’t skip this part; it makes the pastry
Add brown sugar, soy sauce, and rice
much easier to handle.]
vinegar; cook, stirring, over medium-
5. Preheat oven to 400°F. Line a baking
low heat until sugar dissolves and
sheet with parchment paper.
mixture is slightly thickened, about
6. Wrap a string of plain dental floss
3 minutes. Strain out ginger. Divide
around logs; pull ends to slice into
sauce among small cups. Serve with
24 pinwheels. [Or you could use a very
meatballs and toothpicks.
sharp serrated knife.] Arrange pinwheels
1 inch apart on prepared baking sheet armagazine.com/turkey-meatballs-
in the shape of a Christmas tree: 6 for a with sweet-soy-dipping-sauce
bottom row, then 5, then 4, and so on. HIDDEN GEM
PER SERVING (3 MEATBALLS AND 1/2 TSP. SAUCE):
Arrange remaining 3 wheels at bottom 120 CAL; 6G FAT (1G SAT); 9G PRO; 8G CARB
for a tree trunk. Brush pinwheels with (0G FIBER, 4G SUGARS); 380MG SODIUM

beaten egg.
7. Bake until pinwheels are lightly
browned and puffed, 30 to 35 minutes.
Decorate with cherry tomato halves.
armagazine.com/spinach-and-ricotta-
puff-pastry-christmas-tree
HIDDEN GEM VEGETARIAN
PER PINWHEEL: 73 CAL; 4G FAT (2G SAT); 2G PRO;
6G CARB (1G FIBER, 1G SUGARS); 131MG SODIUM

ALLRECIPES.COM 89 DEC/JAN 2022

DEEPER CLEAN
WITH FEWER INGREDIENTS *

vs. original ARM & HAMMER™

*

CERTIFIED SAFER
FOR YOU AND
YOUR FAMILY

Made with 6 essential ingredients;† delivers the deep clean you need from the brand you trust.
ARM & HAMMER™ Clean & Simple™. Deeper Clean, Fewer Ingredients.‡
†
plus water
‡
vs. original ARM & HAMMER
 Favo r i t e s FA M I LY
favorites
What are your fellow home cooks
saving and serving most this holiday
season? These festive faves! They
deserve to be in your recipe box, too.

CURRIED SWEET
P OTATO L AT K E S
HANDS-ON 25 MIN TOTAL 45 MIN
SERVES 6 SUBMITTED BY BARITONE BOB

23 REVIEWS

½ cup flour
1 Tbsp. curry powder
2 tsp. white sugar
1 tsp. packed brown sugar
1 tsp. baking powder
1 tsp. cumin
¾ tsp. salt
½ tsp. cayenne pepper
¼ tsp. black pepper
2 eggs, lightly beaten
½ cup milk
4 cups peeled and shredded
sweet potato
1 cup oil, or as needed for frying
Sour cream and chopped
green onion, for garnish
1. Preheat oven to 200°F.
2 . Stir together flour, curry powder,
sugars, baking powder, cumin, salt,
cayenne, and black pepper in a bowl.
3. In another bowl, whisk together
eggs and milk; stir into flour mixture
until well blended and without lumps.
Stir in sweet potato until combined.
4 . Heat enough oil to cover the
bottom of a large skillet over medium
PHOTOS AND STYLING: LAUREN GRANT

heat. Drop batter in skillet by

tablespoonfuls; flatten with a spatula.
Fry until well browned, about
3 minutes per side. Keep warm in
oven while frying remaining latkes.
5. Drain latkes on paper towels and
serve hot, garnished with sour cream
and chopped green onion. If desired,
sprinkle with additional black pepper.
armagazine.com/curried-sweet-
potato-latkes
PER SERVING (4 LATKES): 381 CAL; 29G FAT
(5G SAT); 5G PRO; 26G CARB (3G FIBER,
7G SUGARS); 420MG SODIUM

ALLRECIPES.COM 91 DEC/JAN 2022

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 Favo r i t e s FA M I LY
SAVED

29,384
TIMES
“I split the
dough and
SCRAMBLED EGG made two
BRUNCH BREAD variations, one
HANDS-ON 25 MIN TOTAL 55 MIN with sausage
SERVES 6 SUBMITTED BY TIBERLADY
and the other
142 REVIEWS with spinach,
mushrooms,
2 (8-oz). cans refrigerated onion, and goat
crescent rolls cheese. Both
4 oz. thinly sliced ham, chopped came out
4 oz. cream cheese, softened excellent!”
½ cup milk – NOVICECHEF
8 eggs
¼ tsp. salt
Black pepper, to taste
¼ cup chopped red bell pepper
2 Tbsp. chopped green onion
1 tsp. butter
½ cup shredded cheddar cheese
1. Preheat oven to 375°F. Lightly grease
a 13x18-inch rimmed baking sheet.
2 . Unroll each can of crescent dough
side by side onto prepared baking
sheet, aligning long sides of dough
with short sides of baking sheet; pinch
together seams and perforations to
seal and create 1 large rectangle.
3. Sprinkle ham lengthwise down
center third of dough, leaving a 1-inch
border at both short ends. [If dough is
getting a little soft, chill it in the fridge
or freezer during the next step.]
4 . Whisk together cream cheese
and milk in a bowl until smooth.
Separate the yolk and white of 1 egg;
reserve the egg white. Whisk the
remaining 7 whole eggs, the egg yolk,
salt, and black pepper into cream
cheese mixture until well combined.
Whisk in bell pepper and green onion.
5. Melt butter in a large nonstick
skillet over medium heat. Add egg
mixture; cook, stirring, until just set,
about 5 minutes. Spoon eggs over
ham, leaving a 1-inch border at both
short ends. Sprinkle with cheese.
6. With a short end of the dough
rectangle toward you, cut horizontal
slits 1 inch apart in long sides,
stopping about ½ inch away from
filling. Starting at a short end, fold
in alternating strips at an angle over
filling to create a braid pattern. Pinch
short ends of the dough rectangle into
the braided strips to seal. Beat reserved SEE HOW
egg white and brush over dough. IT’S DONE!
Bake until golden, 25 to 28 minutes. Hover your
armagazine.com/brunch-bread phone’s camera
PER 2½ - INCH-SLICE SERVING: 558 CAL; here to watch a
37G FAT (14G SAT); 22G PRO; 32G CARB
(0G FIBER, 7G SUGARS); 1,145MG SODIUM
step-by-step
video. No app
needed!
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Family Organizer
 PROMOTION

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 Favo r i t e s FA M I LY
S I M P L E S CO N E S SAVED
HANDS-ON 15 MIN TOTAL 30 MIN
MAKES 8 SUBMITTED BY BEN S. 128,167
TIMES
2,283 REVIEWS
“Be sure you
2 cups flour
generously flour
⅓ cup sugar, plus 1 tsp. for sprinkling
your work
1 tsp. baking powder
surface, hands,
½ tsp. salt
and knife when
¼ tsp. baking soda
shaping and
½ cup unsalted butter, frozen
cutting these
½ cup dried cranberries
scones. They are
½ cup sour cream
very sticky!”
1 large egg
– TARA LAZAR
1. Position rack in middle or lower third
of oven and preheat to 400°F.
2 . Mix together flour, ⅓ cup sugar,
the baking powder, salt, and baking soda
in a bowl. Using large holes on a box
grater, grate butter into flour mixture.
Work in butter with your fingers. (Mixture
should resemble coarse meal.) Stir in
dried cranberries.
3. Whisk together sour cream and egg in
a small bowl until smooth. Stir sour cream
mixture into flour mixture with a fork until
large dough clumps form. Press dough
into a ball with your hands. (Dough will
be sticky in places and may seem too dry
at first. But as you press, the dough will
come together.)
4 . Transfer to a lightly floured surface
and pat into a 7- to 8-inch circle about
¾ inch thick. Sprinkle with remaining 1 tsp.
sugar. Cut into 8 triangles; arrange scones
about 1 inch apart on a parchment paper–
lined cookie sheet. Bake until golden,
15 to 17 minutes. Let cool 5 minutes.
armagazine.com/simple-scones
QUICK
PER SCONE: 306 CAL; 15G FAT (9G SAT); 4G PRO;
40G CARB (1G FIBER, 15G SUGARS); 245MG SODIUM

Lemon-Blueberry SCONES
Add a generous teaspoon of finely
grated lemon zest to the dry “I used a food
ingredients and substitute dried processor to
blueberries for the cranberries. mix the dry
ingredients and
Cherry-Almond SCONES frozen butter
Add ½ tsp. almond extract to the (cut into
sour cream mixture and substitute pieces). I then
dried cherries for the cranberries. added the wet
ingredients and
pulsed until
well blended.”
– CALJANE

ALLRECIPES.COM 97 DEC/JAN 2022

A l l re c i p e t s FA M I LY

tion
MEET

holiday edi INTERNATIONAL

duma &
ADVENTURERS

While roasted meats are the main entrées

on many holiday tables, dogs commonly
gobble up many other human foods
this time of year. Which are OK to share
and which should be paws-off?

S E A SO N A L IN GRE DI E NT S
SA F E FO R SNAC KI NG
While these are generally safe in
moderation for dogs, always avoid
casserole versions. Seasonings and other
ingredients in those tasty-to-humans
mixtures could be harmful to your pet.

•Apples (sans cores), raw or cooked

•Carrots, raw or cooked
•Cranberries, raw or cooked
•Green beans, raw or cooked
•Plain cooked pumpkin purée

H O L IDAY FO ODS
T H AT A R E TOX IC FOR DO GS
Keep an especially watchful eye on
these types of dishes and beverages
so your dog doesn’t accidentally
consume harmful substances.
•Desserts, drinks, gravy, or
other dishes containing alcohol,
caffeine, chocolate,
or artificial sweeteners
•Stuffing and other dishes
containing garlic, onion, butter,
or certain spices and herbs
•Unbaked bread dough
containing raw yeast
For more pet-parenting wisdom,
visit dailypaws.com, our sister site
for all things pets.
Life’s a global adventure for these intrepid felines—who
have South African and Tennessee ties, live with our
American-Australian family, and call Switzerland home.
By Mary Dwyer (aka @womat)
I am American, my husband is Australian, the cub to the wild. Our Duma had
and we live in Hünenberg, Switzerland, a three-plane journey to move to
with our daughter, son, and these two Switzerland with us in 2016!
kitties—a striped tabby named Duma and Franklin joined our family in
a white-and-tabby mix named Franklin. 2020 from a shelter in Ennetmoos,
We adopted Duma from a local animal Switzerland. He’s the cuddliest little
shelter at a school fundraiser when we lovebug and is incredibly mischievous
lived in Tennessee in 2015. She is shy and and curious.
lovable and likes to bask in the sun. He has already defeated the cat
Her name comes from the amazing barrier on the climbing wisteria in
South African movie Duma, which is our yard. He gets into everything
about a boy who rescues a cheetah cub and is always underfoot, up a tree,
by that name and their journey to return or on a lap.

ALLRECIPES.COM 98 DEC/JAN 2022

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We’re sharing our

favorite festive tips
and helpful products
to make this holiday
season the most
merry yet.

The Perfect Pie Crust

Bake & Give Treats
This year, bake up a new family tradition.
Together, make a double batch of your favorite
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to your neighbor for a little holiday joy!

Cheers to
the Holidays
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Baking Up
Memories Deck the Table
Add a festive touch to your holiday table with
simple DIY place settings. Pair your cloth napkins
with greenery like fresh balsam fir, small cedar
branches or rosemary sprigs, plus a name tag for
a personal touch. Tie together with twine for a
fun, rustic look.

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Wi n e & D i n e R E C I P E S

I “NE V E R

R EA L I ZED TH E

IMP OR TAN C E

O F P R ECOOKI NG

T H E V EG G I ES !

YO U CA N E A S I LY

ADJU ST T HI S

RECI P E W I TH TH E

QUANT I TY Get wine pairings

and more ideas for your
Wine & Dine
A ND TY P E OF R OOT

VEGE TA BLE S .
“ Party
– SARAH WEBSTER
on pages 11–16.

G ET A
R OA S T E D W I N T E R R O OT V E G E TA B L E S GR I P OVEN RACLETTE
HANDS-ON 40 MIN TOTAL 3 HR, 20 MIN SERVES 6 SUBMITTED BY RUPPS
SERVE HANDS-ON 10 MIN TOTAL 20 MIN 
SERVES 6 SUBMITTED BY EMILY TEEL  
36 REVIEWS IT U P NEW RECIPE GO ONLINE TO RATE & REVIEW

Boiling the veggies first allows you to prep them up to 2 days
ahead while still keeping their integrity and shortening the time
needed to roast them. Once they’re done, cover them to keep them
warm and turn down the oven to 350°F to melt the raclette cheese.
12 oz. rutabaga, peeled
and cut into 2x½-inch
pieces (2½ cups)
12 oz. parsnips, peeled
and cut into 2x½-inch
pieces (2½ cups)
12 oz. carrots, peeled
and cut into 2x½-inch
pieces (2½ cups)
12 oz. fingerling potatoes,
halved lengthwise (2½ cups)
3 Tbsp. vegetable oil
1½ tsp. dried basil
½ tsp. salt
¼ tsp. black pepper
¼ cup chopped fresh parsley
1. Put rutabaga, parsnips, carrots,
and potatoes in a 5-qt. pot of
boiling salted water. Reduce heat
to medium; simmer, covered, until
vegetables are tender and easily
pierced with a fork, 5 to 8 minutes.
Drain, rinse with cold water to cool.
Opt for cheese from Switzerland
Small cast-iron
or nonstick skillets or France. Try Appenzeller and
make it easy to Emmental, or for milder flavor,
serve raclette for Fontina. The firmer the cheese, the
a group. For this longer the melting time needed.
Drain well, and chill in an airtight
party, we warmed
container at least 2 hours 1½ lb. raclette, Fontina, and/or
individual cheese
or up to 2 days. Emmental cheese wedges,
portions in
2 . To roast vegetables for serving, rinds removed
3½-inch cast-iron
preheat oven to 425°F. Grease a Fresh thyme and cracked black
skillets. Tie a towel
10x15-inch rimmed baking sheet pepper (optional)
around the handle of
with 1 Tbsp. oil and heat in oven Roasted Winter Root
each skillet to warn
about 5 minutes. Vegetables (at left)
guests they’re hot.
3. Meanwhile, put vegetables, Crusty bread and cornichons
basil, salt, pepper, and remaining (optional)
If you love kitchen
2 Tbsp. oil in a large bowl; toss
gadgets and you’re 1. Preheat oven to 350°F. Arrange cheese
gently. Carefully spread vegetable
not afraid of in six 3- to 4-inch or one 8- to 10-inch
mixture evenly on hot baking
commitment, try an cast-iron skillet(s), cutting wedges to fit as
sheet. Roast vegetables, stirring
electric raclette grill. necessary. Bake until cheese is softened
and tossing every 10 minutes, until
Raclette grills but still slightly firm in center, 5 to
tender and golden brown, about
let you melt 10 minutes. [Use a ventilation fan while
30 minutes. Sprinkle with parsley.
individual servings baking; the cheese is pungent!]
armagazine.com/roasted-winter- in nonstick metal 2. Sprinkle cheese with thyme and pepper
root-vegetables trays while cooking (if using) and serve with Roasted Winter
HEALTHY GLUTEN-FREE VEGAN meat or veggies on Root Vegetables, crusty bread, and
PER ¾ CUP: 156 CAL; 5G FAT (1G SAT);
2G PRO; 27G CARB (6G FIBER, 8G SUGARS);
a flat-top surface. cornichons (if using).
147MG SODIUM
armagazine.com/oven-raclette
PER SERVING (1½ OZ. CHEESE, 1 SLICE BREAD, AND
¾ CUP VEGETABLES): 616 CAL; 34G FAT (19G SAT); 31G
PRO; 49G CARB (7G FIBER, 10G SUGARS); 1,017MG SODIUM

ALLRECIPES.COM 102 DEC/JAN 2022

 SWEET VEGAN C H E F J O H N ’ S A L M O N D B I S COT T I
BUTTERNUT SQUASH SOUP HANDS-ON 40 MIN TOTAL 2 HR, 15 MIN MAKES 22 COOKIES SUBMITTED BY CHEF JOHN
HANDS-ON 30 MIN TOTAL 2 HR, 15 MIN 
SERVES 6 (MAKES 6 CUPS)  ★★★★★ 60 REVIEWS
SUBMITTED BY HAPPY AS A YAM This classic Italian cookie is easily customizable. Mix up the nuts
★★★★★ 3 REVIEWS and dried fruit—give hazelnuts, pistachios, and dried apricots a try.
This vegan and gluten-free soup Then dip and drizzle in dark, milk, and/or white chocolate.
is a great base to please 2 cups flour 3. Preheat oven to 350°F. Line a large
guests with different dietary 1 tsp. baking powder baking sheet with a silicone mat or
restrictions. Set out a variety of
toppers—we used coconut milk,
pepitas, and sage leaves, but bacon
F O R
“T H E N EX T
1/4
3
tsp. salt
Tbsp. unsalted butter, at
room temperature
parchment paper.
4 . Divide dough in half. Shape each
half into an 8-inch log. Wrap with plastic
would also be nice—so partygoers B ATC H, A N D 1 cup plus 1 Tbsp. sugar wrap and flatten until logs are 3 or
can personalize their soup. 1 Tbsp. olive oil 4 inches wide and about 1/2 inch thick.
T H E RE WI L L BE
2 eggs Remove wrap. Transfer flattened logs
1 (21/2 lb.) butternut squash, A N EX T B ATCH , 1/4 tsp. vanilla extract 4 inches apart to prepared baking sheet.
halved lengthwise and seeded 3/4 tsp. almond extract 5. Bake until golden and a toothpick
I ’ L L B A K E
1 (8 oz.) sweet potato, 1/2 cup whole and 1/2 cup chopped inserted into centers comes out clean,
halved lengthwise T H E M A F E W toasted almonds 25 to 30 minutes. Let cool on baking
3 Tbsp. olive oil 1/2 cup dried cranberries or sheet 15 minutes.
M I N U T ES L E SS
4 cloves garlic, minced cherries (optional) 6. Reduce oven temperature to 325°F.
12 fresh sage leaves, or to taste S O TH E Y’ RE Melted dark, milk, and/or white On a cutting board, carefully cut each log
1 Tbsp. pure maple syrup chocolate (optional) at a slight angle into 1/2- to 1-inch-thick
N OT Q U I TE
4 cups low-sodium slices with a serrated knife. Return slices
vegetable broth AS C R U N C H Y. 1. Whisk together flour, baking powder,
cut sides down to baking sheet. Bake,
2 bay leaves, or more to taste and salt in a bowl.
B U T T HE Y A R E turning once, until golden brown and
1 cinnamon stick 2 . In another bowl, mix together butter,
crunchy, about 27 minutes.
1 Tbsp. fresh thyme leaves D E F I N I T E LY sugar, and oil until creamy. Add 1 egg;
7. Transfer to a wire rack; let cool to
1 tsp. salt mix until incorporated. Add remaining
D E L ICI O U S ! room temperature. If desired, dip ends
Black pepper, to taste egg, the vanilla extract, and almond
of each cookie into melted chocolate
– DARLENE extract; whisk until smooth. Add flour
1. Preheat oven to 400°F. Line a “
CICCHELLI BRITTON mixture; mix until incorporated. Stir
and drizzle with another type of
chocolate. Let stand or chill until set.
PHOTOS: CARSON DOWNING; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

shallow baking pan with foil and coat in whole almonds, chopped almonds,
with cooking spray. and cranberries (if using). Chill mixture, armagazine.com/chef-johns-
2 . Arrange butternut squash and sweet covered, 30 minutes. almond-biscotti
potato, cut sides down, in prepared pan. PER COOKIE: 220 CAL; 10G FAT (4G SAT); 4G PRO;
30G CARB (1G FIBER, 20G SUGARS); 65MG SODIUM
Bake until vegetables are easily pierced
with a knife, about 45 minutes. Let cool.
3. Meanwhile, heat oil in a large skillet
over medium-high heat. Add garlic and
sage; cook until garlic is browned and
sage is crispy, 2 to 3 minutes. Transfer to
a paper towel–lined plate.
4 . Scoop flesh from squash and potato
and transfer to a blender, along with
the browned garlic. Add maple syrup
and 1 cup broth; process until smooth,
1 to 2 minutes, scraping sides and adding
a little more broth as needed.
5. Press mixture through a fine-mesh
sieve to remove any lumps and transfer
to a 3-qt. pot. [If you don’t mind a
chunkier soup, you can skip this step
and transfer mixture directly from
blender to a 3-qt. pot.] Add remaining
vegetable broth, bay leaves, cinnamon
stick, thyme, and salt. Bring to a simmer
over medium heat. Reduce heat to
low and simmer, uncovered, stirring
occasionally, 30 minutes. Remove and
discard bay leaves and cinnamon stick.
Season to taste with pepper and serve
with crushed crisp sage leaves.
armagazine.com/sweet-vegan-
butternut-squash-soup
HEALTHY GLUTEN-FREE VEGAN
PER CUP: 186 CAL; 7G FAT (1G SAT);
2G PRO; 31G CARB (5G FIBER, 8G SUGARS);
504MG SODIUM
L A ST C A L L

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Allrecipes® (ISSN: 2328-0263) December/January 2022, Volume 9, Number 2. Allrecipes is published bimonthly, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available.

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DROP IT
LIKE ITÕS

What’s the secret to a creamy, dreamy, super-easy

wintertime dessert cocktail? Temperature! This rich riff on
the usually icy White Russian gets a bold java jolt and a
warmup from hot coffee. Just drop in a chocolate truffle,
cocoa-bomb style, for next-level lusciousness.
By Juliana Hale

PHOTO: KELSEY HANSEN; FOOD STYLING: LAUREN M C ANELLY; PROP STYLING: SUE MITCHELL

WA R M W H I T E R U S S I A N
HANDS-ON 5 MIN TOTAL 5 MIN SERVES 1 SUBMITTED BY JULIANA HALE 
NEW RECIPE GO ONLINE TO RATE & REVIEW
coffee liqueur, and vodka to mug; stir
Boiling water
gently to combine. Drizzle half-and-half
3 oz. hot strong coffee
over the drink. Place truffle on a spoon
1 oz. coffee liqueur (such as Kahlúa)
or thread onto a decorative pick;
1 oz. vodka
balance on glass rim. Tip truffle into
1 oz. half-and-half or whole milk
drink just before drinking.
1 white or milk chocolate truffle
armagazine.com/warm-white-russian
Fill a heat-safe glass mug with boiling
QUICK GLUTEN-FREE
water; let stand a few minutes to warm PER ¾ CUP: 318 CAL; 10G FAT (6G SAT); 2G PRO;
the mug. Discard water. Add coffee, 28G CARB (0G FIBER, 25G SUGARS); 33MG SODIUM

ALLRECIPES.COM 104 DEC/JAN 2022

 A STA ND - U P S AU C E
FOR STA N D O U T D R I N KS

MAKE IT
*
NO ARTIFICIAL FLAVORS
OR PRESERVATIVES
PUREMADE Torani Puremade Sauces are conscientiously crafted to treat every taste as an
opportunity to help people, partners, and communities thrive. Discover easy Torani
recipes at Torani.com. Available in the Cocoa aisle at your local grocer or Supercenter.
© 2021 Torani/R. Torre & Company *Awarded to brands that surpass quality standards established by independent professional chefs.