Rachael Ray Every Day 2017 01-02

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TAKE A BITE OUTTA LIFE!

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10 THINGS YOU GOTTA COOK THIS YEAR!

SUPER CHICKEN SOUP!

p. 86

5 NEW TWISTS

WINNING GAME-DAY WINGS

p. 34

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p. 40

HAPPY, HEALTHY, FUN!

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RACHAEL’S MAKEUP GUY TELLS ALL p. 62

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75 GREAT RECIPES FOR A DELICIOUS 2017

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RACHAELRAYMAG.COM R E CYC L E D PA P E R

January/ February CONTENTS

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RACHAEL RAY’S 30 -MINUTE MEALS Rachael’s warm-you-up, stick-to-your-ribs dinners will be your armor against even the chilliest nights. Take that, winter!

86 1 0 THINGS YOU SHOULD MAKE THIS YEAR

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY M EGAN HEDGPETH .

Chefs share the tricks they’re trying in 2017 (Poke! Tempura! DIY beef jerky!) and why you should break out of your comfort zone, too.

Carbonara Frittata, page 85

Photography by JOSEPH DE LEO

1

January / February

FOUND IN EVERY ISSUE

86

p.

7 LETTER F R O M R AC H

FOOD & FUN

There’s a lot to love in this issue!

19 FA ST I D E A S

8

Fourteen dishes you can make in a flash

30

50

IN SEASON

p.

Get fresh with romaine lettuce!

34 DINNERS FOR A DEAL Five non-snoozy ways to ladle up chicken soup

40 T W I ST S ON A DISH Fact: Your Super Bowl party is only as good as its wings.

50 p.

66

p.

60

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62

COOK WITH KIDS Seriously upgraded chicken wraps, built to travel

ON THE COVER Photography by Andrew Purcell; food styling by Carrie Purcell; prop styling by Stephanie Hanes; Rachael portrait by Jim Wright.

RECIPE INDEX FAVES & SAVES

New tear-out booklet!

55

S H O RTCU T SUPPERS

TEST-KITCHEN PICKS The best ways to take your salad for a spin

59 SUPERMARKET S M A RT S Cooking with cold-pressed juices; battle of the cream cheese frosting; love in the supermarket; and more

62 LO O K I N G GOOD Rachael’s longtime makeup artist shares his top insider tips and beauty buys.

66

Your ultimate make-ahead meal plan.

10 R AC H ’ S BURGER OF THE MONTH Who says that juicy, beefy masterpiece can’t be (kind of) healthy?

13 WORD OF MOUTH Hot cookbooks to inspire you; Rach on HBO; and more

99 S C R AT C H PA D Test-kitchen tricks

GOOD BUYS

102

These trendy arrowpatterned home accents totally hit the mark.

P E T P R OJ E CT

70 T R AV E L L I ST

KITCHEN CAMEO

Farm to table? Try sea to table! These food-driven cruises will make you want to set sail, stat.

Octavia Spencer made Cheeseburger Meat Loaf and, yep, it’s just as good as it sounds!

Game-day munchies for your pooch

104

RECIPE FOR WONDERFUL

TM

RIGATONI WITH SILENCED SMARTPHONES

Always al dente, always perfect.

We saved you a seat. Find out more at Barilla.com/DreamDinnerParty

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Learn more about wholesome snacking at Sargento.com/snacks

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Because it keeps you fueled and satisfied. With 8 grams of protein per serving, Sargento® String Cheese beats out almonds, eggs and peanut butter. A wholesome string perfect for you active things. See nutrition information for fat and saturated fat content.

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Walnut Pear Flatbread

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FOR THE BEST SIMPLE APPETIZERS EVER HEART-HEALTHY* CALIFORNIA WALNUTS ADD DISTINCTIVE FLAVOR, TEXTURE AND A NEW TWIST TO YOUR ENTERTAINING RECIPES. FOR THESE AND MORE VISIT WALNUTS.ORG.

Per one ounce serving. Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines.

Walnut and Roasted Red Pepper Spread

walnuts.org

Walnut Bánh Mì Wraps

* Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid – the plant-based omega-3.

L E T T E R F R O M R AC H

Make 2017 your year

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY M EGAN HEDGPETH .

Y

ou made it through another hectic holiday season! If you’re as exhausted as I am, check out Fast Ideas on page 19—quick and easy winter recipes ready in practically no time. Looking to stretch a buck and enjoy winter’s favorite food? Our Dinners for a Deal story on page 34—new ways to do chicken soup—is gonna get you excited. And to fire you up for the Super Bowl, we’ve got wings: smokin’-hot, curried, chipotle’d, peppery-pesto’d and beer-and-pretzeled— these wingers are real humdingers! I also love “10 Things You Should Make This Year” (page 86), where chefs tell us their gottatry recipes. You’ll find everything from Marcela Valladolid’s

Photography by JOSEPH DE LEO

Gluten-Free Layer Cake to Ken Oringer’s Tuna Poke. For me, this year will be all about challenging myself as a cook. It’s part of a project I’m working on called Duets, where I make a meal with people who eat a different diet from mine (a diet I like to call “Everything”). So in 2017, I’m going to be cooking a lot more vegan, vegetarian, Paleo, pescatarian and beyond. We’ve also got meatfree-ers covered in this month’s 30-Minute Meals, with my Drunken Mushroom Spaghetti on page 80. But there are plenty of meaty recipes in that story, too. Since I’ll be starting the year off cooking my husband’s favorite food group, pork, I included Bone-In Pork Chops with Brown Butter, Balsamic & Beans and Pork “Parm” with Polenta & Marinara Sauce.

Speaking of husbands, let’s not forget about Valentine’s Day. I’ve always said that the best way to anybody’s anything is through their stomach. Don’t make a reservation—stay in this Valentine’s and cook up a storm for the guy or girl of your dreams. (You’ll be dessert, so no need to make one!) And if you want to look great on that date, my friend Joe J. Simon, makeup artist to the stars (and me!), is giving you a behind-thescenes look at how he rolls—and what he rolls all over my face. Joe breaks it all down for you on page 62.

Meantime, try not to let the mud and the ice and the snow get you down. Cuddle up with someone you love and get ready for a great 2017.

7

R Y/ JA N UA RY 2 0 1 7 FEBRUA BREAKFAST & BRUNCH

recipe SNACKS, SIDES & STARTERS

21 91

20 One-Pan Breakfast

German Smashed Potatoes

26 Ginger Beer–Glazed Carrots

Classic French Omelet

28 Curried Cauliflower Salad

93 Yogurt Bowl with Dried Figs, Roasted Apples, Fresh Mint & Coconut Flakes

94

96 Thai-Style Beef Jerky

Lighter-Than-Air Tempura 88

BURGERS & SAMMIES

Crispy Biscuits with Sausage, Grape Jelly & Dijon

SALADS & SOUPS 10 Beef ’n’ Broccoli Rabe Burger

B Baby Bella, Bell Pepper & Meatball Soup

20 Mexi-Cali Steak Sliders

22 Cuban Reuben

POULTRY

36 19 Grapefruit & Tarragon Salad

8

B

Chicken & Red Lentil Soup

Herbed Turkey Meatballs

36 Rosemary & Butternut Squash Chicken Soup

37 New England Chicken Chowder

38 Lemongrass Chicken & Rice Soup

39 Masa Ball Chicken Soup

80 Quick Italian-Style Beef & Vegetable Soup

Chicken & Escarole Soup

84 French Dips with Creamed Spinach

B Turkey Tostadas

B B Turkey Gyros

82

52 Go Local Lunch!

>> KEY

52 Chicken Tikka Pita with Cucumber Raita

Fast (30 min. or less)

Freezer-friendly

Polenta Turkey Bolognese Bowl

22 Roasted Chicken & Crispy Sprouts

52 Green Chicken Wrap

Vegetarian

90 Moroccan Sheet-Pan Chicken

Gluten-free B Tear-out booklet

index MEAT

DIPS

28 Meat & Potato Hand Pies

78 Roasted Lamb Chops & Potatoes with Rosemary

46 Sun-Dried Tomato Mayo

Cherry-Lime Chicken Wings 42 81 Sliced Hanger Steaks with Gremolata

83 Pork “Parm” with Polenta & Marinara

46 Hot Honey Mustard

It’s wings season! 10 ways to score big with this game-day fave. 40

85 Pork Chops with Brown Butter & Beans

92 Vinegar-Braised Lamb Shanks

h Smokin’ Hot h Chipotle-Orange h Cherry-Lime h Pepperoni Pizza h Pomegranate-Coriander

46 Curried Mayo

PASTA & PIZZA

B 32

Turkey & Pumpkin Skillet Lasagna

h Greek-to-Me h Teriyaki-Ginger h Peppery Pesto h Beer & Pretzels h Curry-Chutney

VEGETARIAN MAINS

24 Pappardelle with Cremini & Parm

97

59 Curry Cauliflower Couscous with Lentils & Arugula

Green Juice Veggie Curry

Romaine & Shrimp Stir-Fry

DESSERTS & DRINKS 80 Drunken Mushroom Spaghetti 22 Seared Halibut with Fennel-Olive Salad

59 Spicy PineappleMarinated Shrimp

79 Fish with Potato, Zucchini & Onions

85 Carbonara Frittata

26 Spiced Italian Fritters with Chocolate Sauce

59

89 Gluten-Free Layer Cake with Jam & Pistachios

28

95 Tuna Poke

20 Spiked Caramel Sippers

B Meatball Margherita Pizza

Baklava Stacks

Speedy Carrot Cake Rice Pudding

9

SHORTCUT SUPPERS

Do future you a solid. Mix up a big batch of turkey meatballs, tuck ’em away in your freezer and stir up one of these six quick dinners... whenever! RECIPES BY JACKIE NEWGENT, RDN | PHOTOGRAPHY BY PETER ARDITO

START HERE

MAKE THIS AHEAD! Herbed Turkey Meatballs MAKES 68 meatballs—enough to make all 6 of the dinners inside PREP 45 min COOK 30 min

1 3⁄ 4 cups old-fashioned rolled oats 2 1⁄ 2 large red onions, coarsely chopped 5 lbs. 93%-lean ground turkey 5 large eggs 10 large cloves garlic, finely chopped 2 tbsp. plus 1 1⁄ 2 tsp. olive oil 2 1⁄ 2 tsp. finely chopped fresh rosemary 2 1⁄ 2 tsp. finely chopped fresh oregano 3 ⁄ 4 tsp. crushed red pepper

1. Preheat the oven to 450°. Line two rimmed baking sheets with parchment paper. 2. In a food processor, pulse the oats until finely ground; transfer to an extra-large bowl. Add the onions to the processor and pulse until very finely chopped; transfer to the bowl with the oats. Mix in the remaining ingredients and 1 tbsp. each salt and pepper.

Form the mixture into 68 two-inch meatballs (about 3 scant tbsp. each). Arrange on the baking sheets. 3. Bake until the tops of the meatballs are golden, about 20 minutes. Turn each meatball over, rotate the baking sheets, and continue to bake until the meatballs are golden brown all over and cooked through, 10 to 12 minutes more.

AND... FREEZE! Once you’ve cooked the meatballs, let them cool, then transfer them to gallon-size freezer bags. Freeze them for up to 2 months. When you’re ready to make one of the recipes inside, thaw the called-for number of meatballs overnight in the fridge or in the microwave, covered, for 2 to 21⁄2 minutes on 50 percent power. Dinner’s on the table in half an hour or less!

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY KRISTINE TREVINO.

MAKE THESE ANYTIME!

1. Turkey Tostadas

2. Baby Bella, Bell Pepper & Meatball Soup

8 corn tortillas • 12 thawed meatballs, sliced • 1 can (15 to 16 oz.) refried beans, warmed • 2 cups shredded romaine • 1 cup fresh salsa • 1⁄ 3 cup sliced pickled jalapeños • 1 avocado, diced • 2 tbsp. fresh cilantro leaves Spray tortillas and meatballs with cooking spray; arrange on baking sheets. Bake at 425° until tortillas are golden brown and meatballs are heated through, 15 minutes. Top tortillas with beans, meatballs, lettuce, salsa, jalapeños, avocado and cilantro. Serves 4.

3 cups sliced cremini mushrooms • 1 large onion, sliced • 1 red bell pepper, sliced • 2 tbsp. olive oil • 6 cups chicken stock • 16 thawed meatballs • 3 cloves garlic, finely chopped • 2 tsp. fresh thyme leaves • 4 whole-grain rolls In pot, cook mushrooms, onion and bell pepper in oil over medium-high, stirring occasionally, until softened, about 8 minutes. Add next 4 ingredients; bring to a boil. Simmer until flavors meld, about 12 minutes; season. Serve with rolls. Serves 4.

3. Polenta Bolognese Bowl with Spinach Salad

4. Turkey Gyros

12 thawed meatballs, chopped • 1 can (28 oz.) fire-roasted crushed tomatoes • 1⁄ 2 tsp. grated garlic • 3 tbsp. EVOO • 1 cup quick-cooking polenta • 3 oz. shaved Parmesan • 5 oz. baby spinach • 1 tbsp. fresh lemon juice In pot, cook meatballs, tomatoes, garlic and 1⁄4 cup water over medium, stirring, until heated through, 10 minutes; add 1 tbsp. EVOO. Prepare polenta according to package directions. Stir in 1 oz. cheese; season. In bowl, toss spinach with remaining 2 tbsp. EVOO and lemon juice. Divide polenta and bolognese among bowls; top with remaining 2 oz. cheese. Serve salad on the side. Serves 4.

14 thawed meatballs, sliced • 10 oz. plain Greek yogurt • 1⁄ 2 cup finely chopped peeled cucumber • 2 tbsp. EVOO • 2 tbsp. fresh lemon juice • 2 tbsp. chopped fresh mint • 1⁄4 tsp. grated garlic • 4 pocketless pitas, warmed • 3⁄4 cup sliced red onion • 1 cup halved grape tomatoes In grill pan over medium-high, cook meatballs until heated through, 5 to 7 minutes; season with pepper. In medium bowl, mix yogurt, cucumber, EVOO, lemon juice, mint and garlic; season. Divide meatballs among pitas; top with onion, tomatoes and the yogurt mixture. Serves 4.

5. Meatball Margherita Pizza 1

1 lb. pizza dough • 1 ⁄4 cups shredded mozzarella • 8 thawed meatballs, finely chopped • 1 tsp. fennel seeds • 1 pt. cherry tomatoes, halved • 2 tsp. olive oil • 1⁄4 cup fresh basil leaves, torn Coat baking sheet with cooking spray. Stretch dough into 14-inch-round; poke all over with fork. Bake at 500° until golden, 10 minutes. Top with next 4 ingredients. Drizzle with oil; season. Bake until cheese melts, about 8 minutes. Sprinkle with basil. Serves 4.

6. Turkey & Pumpkin Skillet Lasagna 1 large can (29 oz.) pure pumpkin • 1 egg • 3⁄4 cup ricotta • 1⁄3 cup sliced fresh sage • 10 no-boil lasagna noodles • 6 thawed meatballs, chopped • 1 cup shredded mozzarella In bowl, mix first 4 ingredients; season. Spread 1 cup in large ovenproof skillet. Layer one-third each noodles (broken to fit), meatballs and pumpkin mixture in skillet; repeat twice. Add 1 cup water. Cover; simmer over medium 10 minutes. Add cheese. Bake at 425°, uncovered, until noodles are cooked, 15 minutes. Serves 4.

KEEP ON ROLLING! Want even more meatball ideas? Head to RachaelRayMag.com/ meatballmania for 20 more irresistible recipes.

While my husband, John, is hurling himself down the mountains of upstate New York on his snowboard, I’ll be at home making these perfect après-ski burgers.

Beef ’n’ e Rab Broccoli r Burge

1 2

1 1

⁄4 2 3 8 4 4 1

10

Kosher salt large or 2 medium bunches broccoli rabe lbs. 80-percent-lean ground beef Coarsely ground black pepper cup freshly grated Parmigiano-Reggiano cup fresh flat-leaf parsley, chopped tbsp. Worcestershire sauce tbsp. olive oil, plus more for drizzling slices deli-cut provolone anchovy fillets or 2 tsp. anchovy paste cloves garlic, chopped tsp. crushed red pepper

3–4 tbsp. chopped pickled Italian hot cherry peppers and a fat splash (about 1 tbsp.) of the pickling juice 4 sesame rolls, split and lightly toasted h Fill a large bowl with ice water and set a strainer in the sink. h In a large pot or skillet, bring a couple of inches of water to a rolling boil. Salt the water, add the broccoli rabe and cook until crisp-tender, 3 to 4 minutes. Drain the broccoli rabe well and transfer to the ice water; let cool. Drain and pat dry.

Cut the broccoli rabe into thirds and reserve the pot. h In a medium bowl, season the beef with salt and pepper; mix in the Parm, parsley and Worcestershire. Form into 4 patties (thinner in the centers for even cooking). Drizzle with oil. h Heat a large cast-iron grill pan or skillet over medium-high. h Add the patties to the pan and cook, turning occasionally, 8 to 10 minutes. Top each patty with 2 slices of cheese during the last minute or so of cooking,

tenting loosely with foil to melt the cheese. h In the reserved pot, heat 3 tbsp. oil, three turns of the pan, over medium. h Add the anchovies and cook, stirring often, until they melt into the oil, 1 to 2 minutes. Add the garlic and crushed red pepper; stir until aromatic, about a minute. Add the rabe and toss until heated through, 3 to 5 minutes. Add the cherry peppers and juice. h Serve the patties on the sesame rolls, topped with the broccoli rabe mixture.

Photography by LUCAS ZAREBINSKI

Lettering by JOEL HOLLAND

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY CHLOE DALEY.

MAKES 4

®©2017 TYSON FOODS, INC.

Hillshire Farm® smoked sausage is seasoned perfectly. So it’s easy for you to create dinner deliciously.

Easy Smoked Sausage Skillet Serving Size: 4-6

Total Time: 20 minutes

Ingredients :

Instructions :

1 pkg. Hillshire Farm® smoked sausage, diagonally sliced thin 2 cloves garlic, crushed ¼ cup olive oil 1 large red bell pepper, sliced thin 1 small yellow onion, sliced thin 1 pkg. frozen broccoli, thawed ½ cup chicken broth (or water) ½ cup tomato sauce 2 cups instant rice ½ cup shredded Mozzarella cheese

Heat olive oil and garlic in skillet, stir in smoked sausage slices and cook until browned. Add pepper, onion, broccoli, broth and tomato sauce and simmer for 10 minutes until the vegetables are tender and the liquid is absorbed. In the meantime, prepare rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

Visit HillshireFarm.com/recipes for delicious recipes perfect for any night of the week.

HOMESTYLE

RAGÚ Homestyle really loves pasta. The extra bold, hearty texture covers every spaghetti noodle in a nice, cozy sauce hug. And with our made-from-scratch taste, you’ll want to invite us over for dinner again and again. It’s RAGÚ Homestyle, and it’s always simmered in tradition.

© 2016 Mizkan America, Inc.

(It’s a hugger.)

A COMBO PLATTER OF COOL FINDS, HOT TRENDS AND GOTTA-KNOW NEWS

Hit the books! Cook your way through the new year with some of the best cabin-fever busters on the shelf. BY GRACE RASMUS

2

3

4

5

PROP STYLING BY CHLOE DALEY.

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1 . BIG AMERICAN COOKBOOK by Mario Batali Too cold to start your car? This book will take you on a cross-country road trip without leaving your kitchen. Start with the Deep South section. Because biscuits. $40

4. COOKING WI T H M ARY B E RRY by Mary Berry The Great British Baking Show judge, who has written more than 70 cookbooks (go, girl!), shares new, easy-to-follow family favorites. $25

2 . VE GAN VE GE TARI AN O M N I VO RE by Anna Thomas If you’re thinking about going veg in 2017, filling recipes like Winter Squash Risotto with Sage and Pine Nuts will keep even your carnivorous guests happy. $35

5 . SHORT STACK Multiple authors Each booklet zeroes in on one ingredient, so you can get psyched about your latest supermarket haul. Eggplant? Yay! Cherries? Double yay! $14 each

6 . ¡BUENOS N ACHO S! by Gina Hamadey 3 . ¡CUBA! Nosh on everyone’s by Dan Goldberg, favorite finger food Andrea Kuhn and with recipes from Jody Eddy connoisseurs like Dive into the spicy, Hugh Acheson, vibrant world of Tyler Kord and, of Cuban cooking with course, Rachael! $25 recipes like Sopa de Pollo with Plantain 7. E VE RY T HING Dumplings sprinkled I WANT TO EAT among slice-of-life by Jessica Koslow Whip up hella-fresh stories and fooddishes like the centric Cuban history lessons. $30 Sorrel Pesto Rice Bowl in the spirit of Insta-famous L.A. restaurant Sqirl, even if you’re nowhere near Cali. $40

7

Photography by LUCAS ZAREBINSKI

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WORD OF M OU T H

What’s your game plan? We asked, you answered! More than 1,000 of you weighed in on Facebook about your Super Bowl Sunday traditions. —GR What are you most excited about?

36% The food 33% The commercials 20% The game 11% The halftime show

Has your favorite team won in the past 10 years?

67.5% Yes 32.5% No

THE NEXT SET

Which team are you on?

22% Team Nachos 18% Team Pizza 29% All of the above!

Do you like to go all-out or keep it low-key?

58% Low-key 31% All-out 11% Depends on who’s playing

14

Every March hordes of pop-culture addicts flock to Austin for the South by Southwest music and film festival. One of the biggest fans to make the pilgrimage is our very own Rachael Ray. For the last nine years, Rach has hosted one of the hottest tickets in town, the nowlegendary Feedback party, a celebration for thousands of fans filled with great music and delicious food—all for free. She’s got lots of exciting surprises in store for this year’s 10th anniversary bash, including appearances by some of her favorite acts from past years—but we’re sworn to secrecy! Will Macklemore or Blondie be back this year? All will be revealed when the lineup is released. Visit RachaelRay.com/ feedback for all the details, including how you can score tickets. Illustration by MIKEY BURTON

CHRONIC MIGRAINE DOESN’T HAVE TO DERAIL ME

Stay ahead of your Chronic Migraine. If you have 15 or more headache days a month, each lasting 4 hours or more, talk to a headache specialist to find your course of action. Discover treatment options you may not have tried at

MyChronicMigraine.com © 2016 Allergan. All rights reserved. All trademarks are the property of their respective owners. NON70982 07/16

WORD OF M OU T H

RACH CRASHES INTO PRIME-TIME TV Set your DVR, Rach superfans. Soon she’ll be going prime time on the sixth and seventh episodes of Crashing, an anticipated HBO comedy debuting February 19. The show centers on comedian Pete Holmes as a down-on-his-luck stand-up comic. In one episode he lands a job pumping up Rach’s audience between segments (a job that exists #IRL). Holmes executive-produces Crashing with his pal Judd Apatow, the guy who directed Trainwreck and Knocked Up. Get ready to laugh—a lot! —GR

Pete Holmes is brilliant. Not only is he a talented comedian, but he’s an excellent writer. I should’ve paid them to let me be on the show,” Rachael says.

SAY CHEESE

Ski in, eat out After hitting the slopes, fuel up in high style at these bucket-list eating experiences right at the mountain. BY YOLANDA CROUS

After a day of skiing in Whistler, British Columbia, hop on a snowmobile and zip 6,000 feet up to Crystal Hut, a log cabin atop Blackcomb Mountain. Your reward for the journey: a candlelit, family-style dinner of cheese and veggie fondues, wood-fired fruit pies and local wines, not to mention jaw-dropping, star-filled views. From $199 per person, including snowmobile ride, canadianwilderness.com Make a few ski or snowboard runs, then recharge at High West Saloon in Old Town Park City, UT, the world’s only ski in–ski out gastro-distillery. (The popular Quittin’ Time run pretty much ends at the back door.) Leave your board on the rack outside, then cozy up over a flight of whiskeys, bourbons and ryes ($13 each), many of which are made right on the mountain. Or ask your server to suggest a pairing with some of the Swiss-trained chef’s alpine-inspired nosh. FYI, the Double Rye is amazing with schnitzel. highwest.com

LOVE YURTS A little sweat can reap a big reward at this secluded spot. Grab a headlamp, and snowshoe up a half-mile trail from Utah’s Solitude Village to the mountainside Yurt at Solitude, where you can enjoy a glass of wine as you watch talented chefs whip up a four-course feast of warming dishes like cauliflower soup and seared duck breast. $130 per person (drinks are additional), including equipment rental, skisolitude.com

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PHOTOS FROM TOP: COURTESY MACALL B. POLAY/HBO; COURTESY SOLITUDE MOUNTAIN RESORT.

GOOD SPIRITS

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SHAZAM THIS PAGE TO ENTER FOR A CHANCE OR VISIT WWW.BEARCREEKGETAWAY.COM

No purchase necessary. Begins at 12:00 a.m. CT on 1/10/17 and ends at 11:59 p.m. CT on 3/31/17. Open to legal residents of the 50 U.S. and D.C. who are 21 years of age or older. Void where prohibited. Sponsored by Bear Creek Country Kitchens, LLC, Parsippany, NJ. Subject to official rules available at www.BearCreekGetaway.com. The Great Bear Creek Getaway is not sponsored by Shazam. Accordingly, Shazam expressly disclaims any and all liability in conjunction with the entering or conduct of the promotion under any legal theory, including but not limited to the award of prizes in the promotion. © 2017 Bear Creek Country Kitchens, LLC

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Eggland’s Best gives you the best in taste & nutrition. THINK ALL EGGS ARE THE SAME? Then you haven’t experienced Eggland’s Best. Compared to ordinary eggs, Eggland’s Best eggs have five times the Vitamin D, more than double the Omega 3, 10 times the Vitamin E, and 25 percent less saturated fat. Plus, EBs are a good source of Vitamin B5 and Riboflavin, contain only 60 calories, and stay fresher longer. Hungry for better taste? EBs deliver more of the farm-fresh flavor you and your family love. Any way you cook them! So why settle for ordinary when you can enjoy the best? Eggland’s Best. *Voted Most Trusted Egg Brand by American shoppers. Based on the 2016 BrandSpark/Better Homes and Gardens American Shopper Study

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FOOD STYLING BY HEATHER MELDROM; PROP STYLING BY CARLA GONZALEZ-HART.

14

FAST IDEAS 1. Grapefruit & Tarragon Salad 2 grapefruits, chilled • 1 tbsp. red wine vinegar • 1 tbsp. EVOO • 1⁄2 tsp. chopped fresh tarragon • 1⁄2 small red onion, thinly sliced • 3 tbsp. chopped toasted almonds  Grate 1 tsp. zest from grapefruit. Peel and cut between membranes to release segments; reserve 2 tbsp. juice. In bowl, whisk reserved zest, juice, vinegar, oil and tarragon; season. Arrange grapefruit on platter; top with onion, nuts and dressing. Serves 4. Recipes by ROCHELLE PALERMO

Photography by SARAH ANNE WARD

19

FAST I D EAS

2. Mexi-Cali Steak Sliders 1 lb. skirt steak • 5 tsp. canola oil • 1 onion, sliced • 2 oz. cured chorizo, chopped • 8 dinner rolls • 1 avocado, thinly sliced • 1 red jalapeño, thinly sliced (optional)  Season steak; coat with 2 tsp. oil. Cook on griddle over high, turning once, 5 minutes. Let rest 5 minutes; thinly slice. On griddle, cook onion and chorizo in remaining 3 tsp. oil over high until soft, 2 minutes. Stir in steak; divide among rolls. Top with avocado and jalapeño, if using. Serves 4.

HOT OR NOT? Give your guests options: Put jalapeños on only some of the sliders. Skewer a chile on top to let folks know where the heat’s at.

EASY DIY CARAMEL PAGE 99

3. One-Pan Breakfast 4 oz. diced pancetta • 4 oz. mushrooms, sliced • 1 small leek—trimmed, halved and sliced • 4 tbsp. butter • 4 eggs • chopped fresh parsley • 4 slices toast  In skillet, cook pancetta over medium-high until crispy, 3 minutes. Add mushrooms, leek and 2 tbsp. butter. Cook, stirring often, until softened, about 5 minutes; transfer to bowl. Cook eggs in remaining 2 tbsp. butter over medium-low until whites set. Spoon pancetta mixture around eggs; top with parsley. Season. Serve with toast. Serves 4.

20

4. Spiked Caramel Sippers 3 ⁄4 cup sugar • 6 tbsp. heavy cream • 2 cups whole milk • 3 tbsp. Frangelico (hazelnut liqueur) or rum • whipped cream • chopped toasted hazelnuts  In saucepan, cook sugar and 3 tbsp. water over medium, swirling, until golden, 8 minutes. Whisk in cream; set aside 2 tbsp. caramel. Whisk milk and liqueur into saucepan. Simmer over low, whisking until frothy and warmed. Divide among mugs; top with whipped cream, reserved caramel, then nuts. Serves 4.

TATER SWAP For visual interest, mix up your spuds. Use some Yukon Golds, some small red potatoes and a few small purple ones.

5. German Smashed Potatoes 8 small Yukon Gold potatoes • 5 slices bacon, chopped • 2 tbsp. chopped shallot • 2 tbsp. sour cream • 2 tsp. malt vinegar • 2 tsp. whole-grain mustard  In saucepan, cook potatoes in boiling, salted water until tender, about 15 minutes; drain and cool. Gently press potatoes until cracked. In skillet, cook bacon over medium-high until crispy, 7 minutes; transfer to bowl. Cook potatoes in drippings, 3 minutes per side; season. In bowl, combine remaining ingredients; season. Top potatoes with sauce and bacon. Serves 4.

FAST I D EAS

6. Roasted Chicken & Crispy Sprouts 1 lemon, halved • 6 bone-in, skin-on chicken thighs • 3 ⁄ 4  lb. Brussels sprouts, halved • 3 shallots, quartered • 3 tbsp. olive oil • 2 tsp. fresh thyme leaves  On baking sheet, place lemon, cut side down, and chicken, skin side up; season. In bowl, toss remaining ingredients; season. Scatter around chicken. Roast at 425° until chicken is cooked through, about 30 minutes. Transfer to serving platter; drizzle with drippings. Squeeze lemon over. Serves 6.

MELLOW YELLOW Roasting (or broiling, grilling or searing) lemon halves or slices tempers their acidity, giving them a deeper, caramelized flavor.

7. Seared Halibut with Fennel-Olive Salad 4 halibut fillets (6 oz. each) • 3 tbsp. EVOO • 1 fennel bulb (1 1 ⁄ 4  lbs.), thinly sliced • 1 shallot, thinly sliced • 8 green olives, pitted and sliced • 1 tbsp. chopped fresh parsley • 1 tsp. lemon zest, plus 1 tbsp. juice  Coat fish fillets with 1 tbsp. oil; season. In nonstick skillet, cook over medium-high until flaky, 3 minutes per side. In bowl, toss remaining ingredients with remaining oil; season. Spoon over fish. Serves 4.

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1 cup Russian dressing • 8 slices rye bread • 16 slices Swiss cheese • 1 ⁄ 2  lb. sliced pastrami • 8 sandwich-size pickle slices • 1 cup storebought coleslaw • 1 ⁄ 2  lb. sliced ham • 2 tbsp. butter  Spread 2 tbsp. dressing on one side of each bread slice. Divide next 5 ingredients among 4 bread slices and top with remaining bread. In large skillet, melt butter over medium. Cook sandwiches, pressing down with another heavy skillet, turning once, until bread is golden and cheese melts, 2 minutes per side. Makes 4.

CUBAN REUBEN RECIPE BY VIVIAN JAO.

8. Cuban Reuben

Crazy.

Nuts. 15 POTATO CHIPS 160 calories

49 PISTACHIOS 160 calories

healthy and a good source of protein. While potato chips, well… aren’t.

Wonderful Pistachios & Almonds LLC or its affiliates. WP16448

FAST ID EAS

SECRET INGREDIENT A dash of fish sauce adds a savory boost (but no fishy flavor) to this pasta.

8 oz. pappardelle • 1⁄3 cup olive oil • 3⁄4 lb. cremini mushrooms, sliced • 5 cloves garlic, finely chopped • 2 tbsp. plus 1 1⁄2 tsp. fish sauce • shaved Parmesan • chopped chives  In pot, cook pasta in boiling salted water until al dente. Drain; reserve 1 ⁄3 cup cooking water. In large skillet, heat oil over medium-high. Cook mushrooms until golden, about 8 minutes; season. Stir in garlic, fish sauce, drained pasta and water; season. Top with Parm and chives. Serves 4.

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PAP PAR DELLE WITH CREMINI & PARM RECIP E BY LARAINE PERRI.

9. Pappardelle with Cremini & Parm

®©2017 TYSON FOODS, INC.

Hillshire farm® turkey is slow roasted for hours. And devoured in seconds.

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10. Spiced Italian Fritters with Chocolate Sauce 1 1

2 tbsp. sugar •  ⁄2 tsp. ground cinnamon •  ⁄4 tsp. ground aniseed (optional) • 8 oz. pizza dough, divided into 16 pieces • canola oil • 4 oz. bittersweet chocolate • 1⁄2 cup heavy cream  In bowl, mix sugar and spices. Stretch dough pieces until see-through in spots. In saucepan, heat 2 inches oil over medium-high. Fry fritters until golden, 3 minutes. Drain on paper towels; sprinkle with sugar mixture. In saucepan, melt chocolate in cream over medium for dipping. Serves 4.

1 cup strong ginger beer, such as Reed’s Extra Ginger Brew • 1 cup chicken stock • 2 1 ⁄ 4  lbs. carrots, peeled and cut into 2-inch segments • 2 tbsp. butter • 4 tsp. chopped fresh parsley • 1 tsp. chopped garlic • 1 tsp. chopped orange zest  In large skillet, boil ginger beer and stock until reduced to 1 cup, 10 to 15 minutes. Add carrots and butter; season. Cook over medium-high, stirring occasionally, until tender and glazed, about 15 minutes; season. Chop together parsley, garlic and zest. Sprinkle over carrots. Serves 6.

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GINGER BEER– GLAZED CARROTS RECI PE BY A LEXA W EIBEL .

11. Ginger Beer–Glazed Carrots

RACH is bringing

this

WINTER

The food is HOT, the guests are SPICY and Rachael is ready to warm up your day!

W E E KDAYS check local listings www.rachaelrayshow.com TM & © 2017 CBS Studios Inc. All Rights Reserved.

FAST I D EAS

12. Baklava Stacks 2 2 ⁄ 3 cups honey-flavored Greek yogurt • 2 large shredded-wheat biscuits, crumbled • 1 ⁄ 2  cup chopped toasted pistachios • 3 tbsp. honey • 2 tsp. brandy • 1 ⁄ 4  tsp. ground cinnamon • 1 ⁄ 4  tsp. ground cardamom  Divide half the yogurt among 4 glasses. Top with half the shredded wheat, then half the pistachios; repeat. In bowl, combine honey, brandy and spices; heat in microwave 15 seconds. Drizzle over desserts. Serves 4.

14. Meat & Potato Hand Pies ⁄ 2 lb. ground beef • 1 ⁄ 2  cup frozen peas, thawed • 1 ⁄ 2  small potato, grated • 1 ⁄ 2  onion,

13. Curried Cauliflower Salad 2 1 ⁄ 2 lbs. cauliflower florets • 6 tbsp. olive oil • 1 tbsp. plus 11 ⁄ 2  tsp. red wine vinegar • 1 tbsp. finely chopped shallots • 1 tbsp. curry powder • 2 cups arugula • 1 cup cooked quinoa • 3 tbsp. raisins • 1 ⁄ 4  cup fresh mint, torn  On baking sheet, toss cauliflower with 3 tbsp. oil; season. Roast at 450° until browned, 15 minutes. In bowl, whisk remaining oil with vinegar, shallots and curry; season. Toss with remaining ingredients; season. Serves 4.

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grated • 1 clove garlic, finely chopped • 2 tbsp. plus 1 ⁄ 2  cup ketchup • 2 puff pastry sheets, each cut into 4 squares • 1 tsp. Worcestershire sauce  In bowl, mix first 5 ingredients with 2 tbsp. ketchup; season. Place mixture in center of pastry squares; moisten edges with water and fold over to form rectangles. Seal edges and slice four vents in top of each. Bake at 425° until pastry is golden, 18 minutes. Whisk remaining 1 ⁄ 2  cup ketchup with Worcestershire sauce for dip. Makes 8.

BAKLAVA STACKS RECIPE BY LARAINE PERRI.

1

©2016 P&G

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TO C R E AT E SOMETHING PINWORTHY

BECAUSE PUMPKIN SPICE IS STILL DELICIOUS

B E C A U S E FA N C Y I S O V E R R AT E D

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No preservatives, nothing artificial, just rich chicken flavor.

Learn. Share. Inspire. #WhyICook

IN SEASON

Salad gold Romaine grows year-round and is a great way to get a dose of fresh greens in the winter. PACKAGE MAKES PERFECT

TRY THESE IDEAS! Romaine & Shrimp Stir-Fry In skillet, heat 1 tbsp. sesame oil over mediumhigh. Add 1 head roughly chopped romaine, 1 cup trimmed and halved snap peas, 1 thinly sliced red bell pepper and 1 grated clove garlic. Cook, stirring often, until crisp-tender, about 3 minutes. Stir in 1⁄4 cup soy sauce, 2 tsp. sugar and 1 lb. peeled and deveined medium shrimp. Cook until shrimp is opaque in the center, about 3 minutes; season. Serve over rice, topped with chopped cashews. Grilled romaine wedges Halve a romaine heart lengthwise; grill until grill marks form. Top with crumbled blue cheese, diced tomatoes, crispy bacon and ranch dressing. Romaine heart “nachos” Arrange the leaves from a small romaine heart on a platter. Top with chunky salsa, queso, black beans, pickled jalapeños, sliced black olives, sour cream and cilantro.

32

11

HEARTS OF ROMAINE Use these guys for grilling, dunking in dips and tossing in chopped salads.

ROMAINE HEAD If you’re a fan of a greener salad or want a big leaf for your burger or sandwich, go for the head.

THE NUMBER OF DAYS IT TAKES TO REGROW ROMAINE! Save the stem ends of romaine; place them, root side down, in jars with an inch of water. Put in a sunny spot and change the water daily—soon you’ll have enough for a mini-salad.

» GO GREEN OR GO HOME

When it comes to nutrition, romaine leaves iceberg out in the cold. VITAMIN K May help regulate insulin A CUP OF ROMAINE HAS NEARLY THREE TIMES MORE VITAMIN K THAN A CUP OF ICEBERG

VITAMIN A Helps regulate immunity YOU’LL GET 11 TIMES MORE VITAMIN A IN A CUP OF ROMAINE

LUTEIN & ZEAXANTHIN Promote eye health ROMAINE HAS FIVE TIMES MORE LUTEIN & ZEAXANTHIN THAN ICEBERG

R O M A I N E H O L I DAY

Talk about your salad days: Caesar salad, with its eggs, garlic, Worcestershire sauce, croutons, Parm and heaps of romaine, was put on the map in 1924 at Caesar’s restaurant in Tijuana, Mexico, and drew celebs like Jean Harlow, Clark Gable and Carole Lombard south of the border for a bite.

ROMAINE & SHRIMP ST IR-FRY R ECIPE BY ANANDA EIDELST EIN; PH OTO BY P ET ER ARDITO; FOOD STYLING BY MARÍA DEL MAR CUADRA . ALL OTHER PHOTOS BY GETTY IMAGES.

What keeps romaine fresher longer—buying it bagged or precut in a clamshell box? Most growers say lettuce keeps better in the bag because it can breathe; the airtight box, while great at protecting leaves from getting beat up in transit, can cause them to wilt more quickly. GARDEN VARIETY Hearts, typically sold in three-packs, are the most popular kind of romaine lettuce. They come from a longer variety of the lettuce, which makes up 65 percent of California’s annual crop. The heads are stripped of their outer leaves to reveal a crisp, tender interior.

GOOD IS IN EVERY BLUE DIAMOND® ALMOND. GOOD IS CONTAGIOUS. GOOD ADDS FLAVOR TO OUR LIVES.

BLUEDIAMOND.COM Select varieties of Blue Diamond Almonds are certified by the American Heart Association. Per 1 oz. serving of almonds. All certified nuts, including salted varieties, must meet the American Heart Association’s nutritional criteria which include a limit of 140 mg or less of sodium per label serving size. Scientific evidence suggests, but does not prove, that eating 1.5 ounces per day of most nuts, such as almonds, as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease. See nutritional information for fat content. © 2016 Blue Diamond Growers. All rights reserved.

DINNERS FOR A DEAL

Better chicken soup Unhand the can! These five homemade versions of the comfort-food classic take a little longer but reward you with fresh ingredients and amazing flavor. And at less than $2.50 a bowl, they’re a whole lot of cluck for your buck.

34

Recipes by ALEXA WEIBEL

Photography by ANDREW PURCELL

FOOD STYLING BY CARRIE PURCELL ; PROP STYLING BY STEPHANIE HANES.

Rosemary & Butternut Squash Chicken Soup (recipe, page 36)

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Chicken & Red Lentil Soup SERVES 4 PREP 15 min COOK 20 min

2 tbsp. olive oil 1 large red onion, finely chopped 5 cloves garlic, finely chopped 1-inch piece fresh ginger, peeled and finely chopped 1 1 ⁄ 2 cups red lentils 6 cups chicken stock 2 medium boneless, skinless chicken breasts, quartered (3 ⁄ 4  lb. total) 1 cup canned unsweetened coconut milk 2 tsp. ground turmeric 2 tsp. ground cumin 1 tsp. ground allspice 3 cups thinly sliced rainbow chard

1. In a large pot, heat the oil over medium. Add the onion, garlic and ginger; cook,

stirring occasionally, until softened, about 4 minutes. Stir in the lentils, the stock and 2 cups water; bring to a boil over high. 2. When the mixture comes to a boil, add the chicken, reduce the heat to medium and cook until the chicken is cooked through, 5 to 7 minutes. Transfer the chicken to a plate. Let cool, then chop into bite-size pieces. 3. Stir the coconut milk, spices and 2 cups chard into the soup; season with salt and pepper. Cook over medium until the flavors meld, about 5 minutes. Stir in the chicken; divide among 4 bowls. Top with the remaining 1 cup chard.

$2.34

PER PERSON

Rosemary & Butternut Squash Chicken Soup SERVES 4 PREP 15 min COOK 20 min 3

4 tbsp. butter ⁄ 4 lb. ground chicken

1 tbsp. finely chopped fresh rosemary 1 ⁄ 2 lb. butternut squash, peeled and cut into 1 ⁄ 2 -inch pieces 1 ⁄ 4 lb. celery root, peeled and cut into 1 ⁄ 2 -inch pieces 1 large leek—trimmed, halved lengthwise and thinly sliced 3 ⁄ 4 tsp. celery seed 1 tbsp. chopped fresh thyme 6 cups chicken stock 6 oz. campanelle (cone-shaped pasta) or other dried pasta 1 ⁄ 4 cup crème fraîche or sour cream 1 tsp. finely grated lemon zest

$2.41

PER PERSON

1. In a large pot with a lid, melt 2 tbsp. butter over medium-high. Add the chicken and rosemary; season with salt and pepper. Cook, stirring and breaking up the chicken with a spoon, until browned, about 5 minutes. Transfer to a bowl. 2. In the pot, melt the remaining 2 tbsp. butter over medium. Add the squash, celery root, leek, celery seed and half the thyme; season. Cook, stirring occasionally, about 2 minutes, until the vegetables are coated with butter. 3. Stir in the stock; cover and bring to a boil. Stir in the pasta and chicken and cook, uncovered, over medium, stirring occasionally, until the pasta is al dente and the vegetables are tender, about 6 minutes. Divide among 4 bowls. Top with the crème fraîche, lemon zest and remaining thyme.

DINNERS FOR A DEAL

$2.47

PER PERSON

New England Chicken Chowder SERVES 4 PREP 15 min COOK 30 min

5 slices thick-cut applewood-smoked bacon, thinly sliced crosswise 4 tbsp. butter 3 tbsp. flour 3 ⁄ 4 lb. red potatoes, cut into 1 ⁄ 2 -inch pieces 2 large ribs celery with leaves, ribs halved lengthwise then sliced 1 large white onion, minced 2 medium carrots, quartered lengthwise then sliced 4 cloves garlic, chopped 2 bay leaves 3 cups chicken stock

3

⁄ 4 lb. boneless, skinless chicken thighs, cut into bite-size pieces

1

⁄ 2 cup heavy cream

1 can (15 to 15.25 oz.) corn kernels, drained 3 tbsp. finely chopped fresh chives

1. In a large pot with a lid, cook the bacon over medium-high until crispy, stirring occasionally, 6 minutes. Transfer to a paper towel–lined plate. 2. In the pot, cook the butter and flour over medium, stirring constantly, until light brown, about 2 minutes.

Add the potatoes, celery, onion, carrots, garlic and bay leaves; stir until coated, about 2 minutes. 3. Stir in the stock and chicken. Cook, partially covered, over medium, stirring occasionally, until the chicken is cooked through, about 20 minutes. 4. In a blender, puree the cream with half the corn. Stir the puree and the remaining corn into the soup; season with salt and pepper. Divide among 4 bowls. Top with the bacon and chives.

37

DINNERS FOR A DEAL

Lemongrass Chicken & Rice Soup SERVES 4

PREP 10 min

COOK 1 hr

1 1 ⁄ 2 cups jasmine rice, rinsed 31 ⁄ 2 -lb. chicken, wings and legs removed 2 stalks lemongrass, halved crosswise, then pounded with a mallet or rolling pin 3-inch piece ginger, peeled and quartered lengthwise 2 tbsp. fish sauce 1 cup canola oil 6 cloves garlic, thinly sliced 4 tsp. sesame oil 1 ⁄ 2 cup (packed) small cilantro sprigs 1 tbsp. thinly sliced red Fresno or jalapeño chile

$2.45

PER PERSON

38

1. In a large pot with a lid, bring the rice and 4 quarts (16 cups) water to a boil. Add the chicken (including wings and legs), lemongrass, ginger and 1 tsp. salt. Simmer, partially covered, over medium until the chicken is cooked through, about 25 minutes. Transfer the chicken to a large bowl. Let cool, then shred the chicken, discarding the skin and bones. 2. Meanwhile, continue cooking the rice, uncovered, over medium-high, stirring occasionally, until the rice breaks down and the soup is thick and creamy, 20 to 25 minutes. Stir in the fish sauce; season with salt. Discard the lemongrass and ginger. 3. In a small saucepan, heat the canola oil over medium-high. Fry the garlic, stirring often, until just golden, about 1 minute; transfer to paper towels. 4. Divide the soup among 4 bowls. Drizzle with the sesame oil. Top with the chicken, cilantro, chile and fried garlic.

Masa Ball Chicken Soup SERVES 4 PREP 10 min (plus chilling) COOK 45 min

1 cup masa harina (instant corn flour) 1 1 ⁄ 2 tsp. garlic salt 1 ⁄ 2 tsp. baking powder 4 eggs 1 ⁄ 4 cup canola oil 2 tbsp. sauce from canned chipotles in adobo sauce 5 scallions—3 finely chopped and 2 thinly sliced 8 cups chicken stock 2 tbsp. tomato paste 1 1 ⁄ 2 cups shredded chicken breast meat (from store-bought rotisserie chicken) 1 can (14.5 oz.) diced fire-roasted tomatoes with green chiles 1 tsp. lime zest plus 2 tsp. juice 1 ⁄ 4 tsp. dried oregano

1. In a small bowl, whisk the masa harina, garlic salt and baking powder with 1 tsp. pepper. In a large bowl, whisk the eggs, oil, adobo sauce and chopped scallions with 1 tbsp. water. Add the masa mixture and stir until combined.

Refrigerate until firm, at least 30 minutes. 2. Meanwhile, in a large, wide pot, bring the stock, tomato paste and 2 cups water to a simmer over medium-low. Line a baking sheet with plastic wrap. Using wet hands, form the masa mixture into 16 one-inch balls. Transfer to the baking sheet. Gently add the masa balls to the pot one at a time. Cover and simmer over medium-low until firm, 20 to 25 minutes. 3. Gently divide the masa balls among 4 bowls. Stir the chicken, the tomatoes and their juices, the lime zest and juice, and the oregano into the soup. Cover and cook over medium-high until the flavors meld, about 10 minutes. Season the soup with salt and pepper and pour over the masa balls. Top with the remaining sliced scallions.

$2.41

PER PERSON

WING IT! Take your favorite game-day snack to crispy, crunchy, spicy, sweet, herby, cheesy new heights. These recipes go waaaayyy beyond Buffalo. BY CHARLES GRAYAUSKIE PHOTOGRAPHY BY MARCUS NILSSON

Smokin’ Hot

recipe, page 42

40

FOOD STYLING BY REBECCA JURKEVICH; PROP STYLING BY ANGHARAD BAILEY.

TWISTS ON A DISH

Snackable. Dippable. Perfect-for-watchingthe-big-game-able. Genius!

3

4

43

TWISTS ON A DISH

44

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TWISTS ON A DISH

Take a

DIP! SUN-DRIED TOMATO MAYO (try it with Peppery Pesto wings) In a food processor, blend 1 cup mayonnaise, 1 ⁄ 4  cup chopped sun-dried tomatoes and 2 tsp. fresh lemon juice until the tomatoes are finely chopped; season. HOT HONEY MUSTARD (try it with Beer & Pretzels wings) In a small bowl, whisk 1 ⁄ 3  cup honey, 1 ⁄ 3  cup Dijon mustard, 1 ⁄ 3  cup vegetable oil and hot pepper sauce (such as Tabasco) to taste. CURRIED MAYO (try it with Curry-Chutney wings) In a small bowl, whisk 1 cup mayonnaise, 2 tsp. curry powder and 2 tsp. fresh lime juice; season. MORE MAYO HACKS PAGE 101

46

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COOK WITH KIDS

Good to go

GREEN CHICKEN WRAP

Who doesn’t love chicken wraps? They’re packable and grabbable and, with endless flavor combos, they never have to be boring. So it’s no wonder that a whole bunch of winners from the White House’s national kids’ recipe contest, the Healthy Lunchtime Challenge, made their own twist on the lunchtime classic. These were three of our favorites—take your pick and start wrapping! BY CECILY McANDREWS

GO LOCAL LUNCH!

50

Photography by JOSEPH DE LEO

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY M EGAN HEDGPETH .

CHICKEN TIKKA PITA

©2016 Pepperidge Farm, Incorporated.

The snow was deep, the hill was steep, The sled was very fast. Brother, sis and mom agree, The day was unsurpassed!

Inspired by the Matson Family of Burlington, VT Share your Goldfish® Tales! GoldfishSmiles.com

COOK WITH KIDS

Miranda Gallagher Age 9, Vermont “Most of the ingredients for this recipe come from our garden or the farmers’ market. I used apples and celery in my chicken salad because they’re crunchy and delicious!”

Go Local Lunch! MAKES 8

1 lb. shredded cooked boneless, skinless chicken breasts 1 Fuji apple—peeled, if desired, cored and cut into matchsticks

HUNGRY FOR MORE? Find 53 more winning recipes from the Healthy Lunchtime Challenge (one from each state, five territories and the District of Columbia) at to.pbs.org/ HLCcookbook. Maybe they’ll inspire your kid to get cooking, too!

Shakthi Ramachandran Age 9, Indiana “My dad is from India and I like Indian food, especially chicken tikka masala. So I worked with him to make it into a sandwich. I love chicken and I also like to eat a lot of vegetables. This recipe combines all these things!”

Chicken Tikka Pita with Cucumber Raita MAKES 4

CHICKEN TIKKA 1 lb. boneless, skinless chicken breasts, cubed 1 cup plain low-fat yogurt 1 tbsp. olive oil 1 tbsp. tikka masala spice blend or paprika 2 tsp. garam masala or ground coriander 1 1 ⁄ 2 tsp. ground cumin 1 1 ⁄ 2 tsp. fresh lemon juice 1 1 ⁄ 2 tsp. ginger-garlic paste (or 3 ⁄ 4  tsp. ground ginger and 3 ⁄ 4  tsp. minced garlic) 1 tsp. chili powder

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CUCUMBER RAITA 1 English cucumber, quartered lengthwise and thinly sliced 1 cup plain Greek yogurt 1 ⁄ 2 cup low-fat sour cream 3 sprigs mint (about 1 ⁄ 4  cup), leaves stripped and chopped 1 ⁄ 2 tsp. ground cumin ASSEMBLY 4 pita pockets, halved 1 small onion, chopped 2 carrots, peeled and shredded 1 green bell pepper, thinly sliced lengthwise 4–5 leaves romaine lettuce, chopped (about 2 1 ⁄ 2  cups) 2 cups fresh spinach, chopped 1 ⁄ 2 English cucumber, sliced

1. For the chicken tikka, in a large bowl, mix all the ingredients and season with salt and freshly ground pepper. Cover; let marinate in the fridge at least 4 hours or overnight. 2. Preheat the broiler. Using a slotted spoon, transfer the chicken to a large ovenproof skillet. Broil until cooked through, 10 to 15 minutes. 3. In a medium bowl, combine all the raita ingredients; season with salt. 4. To assemble, fill the pita with the vegetables, chicken and raita.

3 ribs celery, finely chopped 3 scallions, finely chopped 1 ⁄ 3 cup raisins 1 ⁄ 2 cup plain nonfat Greek yogurt 1 ⁄ 4 cup mayonnaise 1 ⁄ 4 cup unfiltered apple cider vinegar 1 tsp. curry powder 2 cups baby spinach 1 ⁄ 2 cup shredded low-fat sharp cheddar 8 large (10 inches) whole-wheat tortillas

In a large bowl, mix the chicken, apple, celery, scallions and raisins. In a small bowl, whisk the yogurt, mayonnaise, vinegar and curry powder; season with salt. Stir the yogurt mixture into the chicken mixture. Serve the spinach, chicken salad and cheese wrapped in the whole-wheat tortillas.

Lael Jefferson Age 12, Alabama “I’m the daughter of an Air Force member and an Air Force veteran, and our family likes to stay healthy. I’ve been making this recipe for a while, but I added avocado and spinach. They’re two of my favorites, and they’re also good for your body.”

Green Chicken Wrap MAKES 6

2 cups shredded cooked chicken 1 large avocado— pitted, peeled and sliced 1 ⁄ 4 cup chopped fresh spinach 2 tbsp. chopped fresh cilantro 2 tbsp. chopped onion

1

⁄ 4 cup low-fat mayonnaise 1 ⁄ 2 tsp. garlic powder 6 large (10 inches) whole-grain tortillas

In a bowl, mix all the ingredients except the tortillas; season with salt and pepper. Serve wrapped in the whole-grain tortillas.

For more mealtime fun, go to Yum-o.org, Rach’s nonprofit organization. You’ll find recipes, tips for improving food in schools, and stories of people who are changing the way America eats. How cool is that?!

Turn your little one into a

Veggie-saurus Rex

Country Crock® Simply Sautéed Vegetables are ready to be devoured in just 12 minutes. Prep Time: 4 minutes

Cook Time: 8 minutes

Ingredients

Directions

3 tbsp. Country Crock®, divided 4 1/2 cups assorted cut-up fresh vegetables 1 small onion, chopped 1/2 tsp. dried Italian seasoning

MELT 2 tablespoons Country Crock® in skillet over medium-high heat. SAUTÉ vegetables, onion & Italian seasoning until veggies are crisp and tender. TOP with remaining tablespoon of Country Crock® and serve! Makes 4 servings.

Find more mealtime inspiration at ©Unilever 2017

CountryCrock.com

Lemon Ginger Chicken Noodle Soup Serving Suggestion

Add your love and our savo so do we. asonings. ays home.

Pour Love In. © 2016 College Inn Foods. All Rights Reserved.

CollegeInn.com

TEST-KITCHEN PICKS

High & dry

FOOD ST YLI NG BY MAT T VOHR ; PROP ST YLING BY MEGUMI EM OTO.

Washing your leafy greens shouldn’t be a major chore. We road-tested more than a dozen SALAD SPINNERS to find the best one for every twist and turn.

By LISA FREEDMAN

Photography by CLAIRE BENOIST

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TEST-KITCHEN PICKS

POWER SPINNER If you frequently clean bundles of greens for salad or your daily kale juice, shell out for the Salad & Berry Spinner. It’s spendy but solid and sturdy; the easy-to-push lever gets it spinning with just one pump, and the bonus mini basket is perfect for fresh berries. $69, pamperedchef.com

Staying green Our food editors each swear by their method for storing greens, so we ran a test to see which one worked the best.

FLAT-OUT GREAT Got a small kitchen but a big family? The Turbo Fan Collapsible Salad Spinner can dry a whopping 18 cups of leafy greens. When you’re done, push in the clips on the spinner and basket, and the unit collapses to only five inches for storing. $40, Dexas, amazon.com

ENTRY LEVEL If you’re on the hunt for a basic option, look no further than this Salad Spinner. It’s not fancy, but it gets the job done. The rotary handle is a breeze to turn, the no-nonsense pieces are void of buttons, and other nooks and crannies are a cinch to clean. $30, norprowebstore.com

MIGHTY MINI Whether you’re making a Caesar salad for one or need to clean a handful of basil, this Little Salad and Herb Spinner, complete with a no-slip bottom, was our test kitchen’s favorite workhorse for small jobs. $25, oxo.com

SPOUTING OFF The classic pull-cord style gets an update with the World Cuisine Manual Salad Spinner. Once it’s loaded, pull the handle out to spin. The cord-free design keeps fingers safe, and a pour spout helps with easy draining. $27, Paderno, bedbathandbeyond.com

In the interest of saving time, food editor Cecily McAndrews spins her greens dry and puts them—spinner and all— right into the fridge.

Before storing them in the fridge, food features editor Gabriella Gershenson wraps her cleaned, dried greens in a damp paper towel and puts them in a sealed plastic bag.

Executive food editor Nina Elder spins her greens then transfers them to a sealed plastic container along with a dry paper towel to help absorb any extra moisture before stashing in the fridge.

You know those green plastic produce-preserving bags, the ones “as seen on TV”? Editorin-chief Lauren Purcell swears by them. She keeps unwashed leaves in one stashed in the crisper. Salad gets washed just before prepping.

CLEAN AND CHIC

GOOD TO KNOW!

Making a lasagna or pasta salad? After draining cooked noodles, dry them off in your spinner before mixing with the fixings. 56

TH E R E S U LTS Nina FTW! After nearly two weeks in the fridge, the lettuce stored in plastic with a dry paper towel was still crisp, with a few small brown spots on the stem but no wilting or sliminess. Runner up? Cecily. Kept in the salad spinner, the lettuce had just a few more brown spots, but stayed crisp.

PHOTOS BY P ET ER ARDITO.

Our testers found the knob- and lever-free Presse Salad Spinner sleek and unique. Just place the bowl on the spring-loaded base, push down and the internal basket starts spinning. Press the center button to stop it cold. $40, PL8, surlatable.com

SUPERMARKET SMARTS

Sip or simmer? Never mind the juice fast. Let’s have a juice feast! Crack open one of these new flavor-packed juice blends and get cooking. Easy peasy, carrot-ginger squeezy!

FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY CA RLA GONZALEZ-H ART. RECIPES AND PRODUCT PHOTOS BY PETER ARDITO; FOOD STYLING BY MARÍA DEL MAR CUADRA .

BY ANANDA EIDELSTEIN

TAKE... Pineapple with cucumber and lemon ($3.99 for 12 oz.) AND MAKE... Spicy PineappleMarinated Shrimp In a large bowl, mix 1 lb. cooked peeled deveined large shrimp, 1 cup (8 oz.) Naked Pressed Cool Pineapple, 1 ⁄ 4  cup rice vinegar, 1 sliced Persian cucumber, 2 thinly sliced Fresno chiles, 4 crushed garlic cloves, 1 tbsp. EVOO and 1 ⁄ 4  tsp. salt. Refrigerate, stirring occasionally, until the flavors blend, up to 2 hours. Season with salt. Serves 4 as an app.

Photography by SARAH ANNE WARD

with coconut water, mango, spinach, banana and lime ($3.99 for 12 oz.) AND MAKE... Green Juice Veggie Curry In a skillet, cook 1 cup sliced onion in 2 tbsp. coconut oil over medium-high, stirring often, until softened, about 5 minutes. Stir in 2 tbsp. Thai green curry paste. Add 1 package (14 oz.) extra-firm tofu, cubed, 1 1 ⁄ 2 cups (12 oz.) 1915 Organic Pear Smoothie and 1 package (12 oz.) frozen mixed vegetables. Simmer until vegetables are crisp-tender, about 7 minutes. Stir in 1 ⁄ 4  cup canned coconut milk; season. Top with sliced scallions. Serve over noodles or rice. Serves 4.

TAKE... R.W. Knudsen Organic Carrot Ginger Turmeric ($6.49 for 32 oz.) AND MAKE... Speedy Carrot Cake Rice Pudding In a saucepan, bring 2 cups (16 oz.) R.W. Knudsen Organic Carrot Ginger Turmeric, 1 ⁄ 2  cup Arborio rice, 1 ⁄ 3  cup heavy cream, 2 tbsp. (packed) light brown sugar, 2 tbsp. currants and 1 ⁄ 8  tsp. ground cinnamon to a boil. Reduce heat to medium and simmer, stirring often, until rice is tender, 20 to 30 minutes. Top with whipped cream and chopped walnuts. Serves 4.

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SUPERMARKET SMARTS

Shake it up! Give salt and pepper a night off. One of these exotic spice blends is waiting to take your dinner in a new direction. BY GRACE RASMUS » Za’atar

The tangy, nutty mix of sumac, thyme, sesame and oregano is a Mideast staple. Toss with carrots before roasting or use as a boost for hummus. Try: Urban Accents Marrakesh Za’atar ($7.50) » Harissa

Cream cheese frostings Which topping deserves to decorate your red velvet cupcakes? Get spready to find out! BY ERICA CLARK WINN

ER

Homemade

Sure, making your own frosting involves some effort, but it’s not like you’re gonna pull a muscle! The recipe below strikes the perfect sweet-tangy balance, and it’s smoother than store-bought frosting. Plus, you get to lick the beaters.

Store-bought

PREP

6

minutes

0

minutes

PRICE

25¢

per oz.

12¢

per oz.

A tub off the shelf is cheap and convenient, but what you’re getting is mostly oil and sugar. What you’re not getting? Cream cheese! Most brands don’t contain any. They’re great in a pinch, but if you’ve got a few minutes, homemade is worth it.

EASY CREAM CHEESE FROSTING Using a mixer, beat 8 oz. cubed chilled cream cheese with 1 stick room-temperature butter and a pinch of salt until creamy. Add 2 1 ⁄ 2  to 3 cups confectioners’ sugar, beating in 1 cup at a time, until frosting is the desired thickness.

CHECKOUT! We chowed down on 167 products to find the newest, greatest stuff at the supermarket. —GR

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Meatball Parm Pasta Bow-Ties ($3.99) “Thanks to these I can get my cheesy pasta fix in a bag of chips!” —Samantha Ulban, associate photo editor

Bela Seafood Wild Caught Mackerel ($3.49) “Open a can and throw some on toast. Boom, dinner.” —Janet Taylor McCracken, test kitchen director

» Shichimi togarashi

This Japanese seasoning is typically made with ginger, Szechuan peppercorn, citrus peel, seaweed and more, bringing umami-rich, aromatic spice to eggs, rice or ramen. Try: McCormick Gourmet Japanese Seven Spice ($4.49) » Berbere

Perfect for lighting a fire under your meals, this Ethiopian mainstay mixes warm spices like paprika, cumin and cinnamon and a dose of red pepper. It’s delicious on popcorn or as a pork rub. Try: Whole Foods Market Organic Berbere Seasoning ($4.99)

Green Giant Veggie Tots ($3.99) “Each serving has 50 fewer calories than regular tots; it’s my favorite incarnation of the cauliflower craze.” —Marissa Wolkenberg, research chief

PHOTOS BY P ET ER A RDITO; FOOD ST YLING BY MARÍA DEL MAR CUADRA . ILLUSTRATION BY JUNGYEON ROH.

B AT T L E O F T H E . . .

Sriracha lovers, say hi to your new obsession: harissa. Made with red chiles, garlic and spices, the North African blend adds a pleasing low burn to sautéed chicken. Try: Frontier Co-op Organic Harissa Seasoning ($5.19)

L E F T OV E R LOV E

Pick up, aisle two

BEER LOVERS

These couples got all the things on their list—milk, eggs, bread and true love—at the grocery store. Talk about one-stop shopping! BY SONIA WEISER KA-CHING! Meg Cannon and Rich Sonnenberg Met at the Hyde Park Kroger in Cincinnati, OH Together 23 years Meg was a cashier at Kroger, and Rich would come in to say hi to friends who worked there with her—but he’d always find his way to her lane. “Apparently he went through more than a few times because he thought I was cute, but I don’t remember!” Meg says. Then one day, Rich decided to try another approach: He lingered behind a Doritos display until she passed by and asked for her number. “He had a nice vibe, so I gave it to him,” she says. His gambit worked: The two have been married for 12 years.

Jennifer and Andrew Edwards Met at Trader Joe’s in Phoenix, AZ; married at Trader Joe’s in Eugene, OR Together 12 years Jennifer was roaming the beer aisle at TJ’s when Andrew asked if he was in her way. He wasn’t, but they ended up talking for an hour. “We got a clerk to give us a piece of a box and a Sharpie to exchange phone numbers,” Jennifer recalls. Two years later, after they decided to tie the knot, they knew where to go— their local Trader Joe’s, where they got hitched by the beer aisle.

WHOLE-Y MATRIMONY Rina and Greg Farber-Mazor Renewed their vows at Whole Foods Market in Lynnfield, MA Together 18 years “For our 10th anniversary, we decided to renew our vows in the exact spot where we got married,” says Rina. The only hitch? What was once the Sheraton where they had their ceremony was now a Whole Foods—so 50 guests gathered in the supermarket as Rina walked down the aisle. Afterward, they celebrated with cake— from Whole Foods, of course. Illustration by PETER OUMANSKI

Chobani Flip S’more S’mores ($1.49) “We’re a long way from campfire season, but these capture the flavor of a properly charred marshmallow, so I can pretend.” —Renae Wilson, test kitchen intern

Mr. Mak’s Harmonizing Queen Bee Ginbao with Honey ($5.99) “Made with lots of peppery, germ-fighting ginger, this drink is my secret to staying healthy during cold season.” —Cecily McAndrews, food editor

Peak Sherpa Cherry Almond Cranberry Tsampa ($7.99) “This barley-based hot cereal is naturally sweet and nutty, plus I can make it in the microwave.” —Gabriella Gershenson, food features editor

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LO O K I N G G O O D

Meet Rach’s “work husband”! T

Joe and Rach after a long day on the road for a book tour.

here are days when Rachael spends more time with Joe J. Simon, her makeup artist of seven years, than she does with her actual husband. Where she goes, Joe goes, and it’s his wizardry you see every time she is photographed for the magazine, tapes her TV show, steps out on the red carpet... you get the idea. Joe’s a 30-year veteran of the beauty biz, but he says his most useful skill in glamming up Rach is speed. “When she’s in the chair, there’s always a swirl of activity,” he says. “The show’s producers come in, her mom might call, maybe she’s having her hair done at the same time. One reason we’re simpatico is she knows I can work around all that—fast.” Rach admits she sometimes make Joe’s job tough. “It’s like he’s painting a moving target!” she says. But despite the madness, the two still have time to talk dogs— Rachael’s pit bull, Isaboo, and Joe’s Chihuahua, Alice— music and film. “We’re both old movie buffs. Rachael’s like a savant—she can quote tons of lines,” Joe says. On a rare day when he wasn’t chasing her down for a touch-up, he gave us his tips for getting her signature “girl next door with a touch of rock ’n’ roll” look. It’s the next best thing to having a Joe of your own.

1

2

How does she get that skin? Well, OK, she was born with it. But everybody needs a little help. “She likes me to keep the makeup as natural as I can, but it still has to be camera-ready,” Joe says.

3

Getting done up before appearing on a late-night talk show.

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STEP 2 FOUNDATION “No one’s face is a single shade all the time,” Joe says. To even out Rach’s skin tone, he combines two colors, adjusting the mix to account for her being slightly paler in the winter and tanner in the summer. [2] Giorgio Armani Luminous Silk Foundation, $64 STEP 3 CORRECTION Joe dots and blends a concealer-brightener hybrid under her eyes, and because it’s one of the easiest ways to refresh Rach’s makeup throughout the day, he keeps it at the ready for touch-ups. [3] Givenchy Mister Light, $36 By ABBIE KOZOLCHYK

Photography by PETER ARDITO

PROP STY LING BY MICHELLE LONGO.

STEP 1 HYDRATION Rachael moisturizes and dabs on eye cream before she even gets to Joe. “You should allow at least five minutes’ absorption time before you add foundation,” he says. For lips, Smith’s Rosebud Salve is Rachael’s go-to. “She has it in her bag at all times.” [1] Smith’s Rosebud Salve, $6

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LO O K I N G G O O D

Can a non-pro do that smoky eye? “Definitely,” Joe says. “Yes, the smoky eye is gorgeous and glamorous and timeless, but one of the main reasons I use it on Rachael is that it doesn’t have to be perfect. That’s key because she’s perpetually in motion.”

6

5

STEP 1 SMOOTH Eye shadow primers smooth the skin of the lid and help eye shadow stay in place. Joe uses a medium-brown cream shadow to do the same job and add depth and a little luminosity. “I don’t believe that old line that as you get older you can’t use products with sheen,” he says. [4] Jouer Crème Eyeshadow in Suede, $13

4

STEP 2 SMOKE “I do a smoky eye in dark browns and neutrals,” says Joe. “The look works on everybody.” He uses a palette of brown shadows, applying the lightest shade at the inner corner of the eye, a medium one across the lid and a darker one in the crease. [5] Tom Ford Eye Quad in Cocoa Mirage, $82

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STEP 3 SMUDGE Next, he traces the lash line with liner pencils, dark brown for the lower and black for the top. He goes back to the shadow palette and uses a coordinating color to smudge the pencil lines. “That’s more forgiving and flattering than a sharp line.” The final touch: a couple of layers of mascara. [6] Urban Decay 24/7 Glide-On Eye Pencil in Demolition, $20; [7] L’Oréal Paris Voluminous Carbon Black Mascara, $7.25

Rachael’s lip look— in 30 seconds! 8

STEP 1 A DISAPPEARING LINE With a lip pencil, trace along both lip lines. “I use a pinky, flesh-toned pencil and smudge that line inward a bit. This helps prevent the gloss from migrating off the lip.” [8] Urban Decay 24/7 Glide-On Lip Pencil in Liar, $20

Outside the studio dressing room at the daytime show.

9

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“Rachael is a total gloss girl,” says Joe. “She loves it so much she calls me over to retouch her gloss even when she doesn’t need it.”

STEP 2 COLOR AND SHINE For lip color, Rachael’s “standby for everything” is Dior Addict Ultra-Gloss. “I like the consistency,” says Joe. “But also that the tube comes with a brush wand instead of a sponge that you have to dip in two or three times to get enough product.” [9] Dior Addict Ultra-Gloss in Spring Ball, $30

When you try to make the world’s best coffee, you end up making the world’s most thoughtful coffee.

To make great coffee, you cannot cut corners. It starts with respect for the land and the people who coax the greatness of coffee from it. From harvesting to sorting and roasting, we provide the most carefully selected coffee in the world. That means we must give the best back too, caring at every step from seed to cup. Look for a new brand to emerge from Distant Lands in the near future. It’s a quality cup of sustainably produced coffee 50 years in the making. Learn more at DLCoffee.com To shop Distant Lands Coffee, visit DLCoffeeStore.com

Hang your coat on a polished Arrow Wall Hook. Your entryway won’t know what hit it! $8 each, cb2.com

G O O D B U YS

Lookin’ sharp Arrows are flying off the home-decor shelves. Hit the trend bull’s-eye in any room of your house with one of these adorable, affordable finds.

PROP STY LING BY MICHELLE LONGO.

BY LISA FREEDMAN AND GRACE RASMUS PHOTOGRAPHY BY PETER ARDITO

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HAUGSVÄR king spring mattress

499

$

©Inter IKEA Systems B.V. 2017

Every family deserves a space to cozy up together after a busy week. And nothing says cozy like a mattress with a generous layer of memory foam that gives you and your family extra comfort, at an extra affordable price. And that’s the kind of home that helps you live your dream. Because no matter what you do, who you are, or how much you make, you deserve to make the dream yours. Mattresses have a 25-year limited warranty. See IKEA store or IKEA-USA.com/warranty for details. HAUGSVÄR king spring mattress, ⇒rm $499 Individually wrapped pocket springs move independently and closely to follow your body. A generous layer of memory foam closest to your body provides enhanced comfort. 11" thick. 403.074.23 See IKEA store for country of origin information. Valid in US IKEA stores.

G O O D B U YS

The Arrow Play Table Runner adds a playful-but-chic swath of color to your dinner-party spread. 16" x 48" runner, $46, minted.com Get all the likes on your next Instagram #shelfie with the graphic, cast-iron Which Way Bookends. $45 for two, birchlane.com

This bold Arrow Side Table makes it look like Cupid took aim at your living room floor. $120, Midwest-CBK, atgstores.com

The Just Right Direction T-Shirt will make you hum a certain Fleetwood Mac song. All. Day. Long. $30, modcloth.com

The wool-and-cotton Arrows Decorative Pillow will keep your sofa—and comfort—totally on point. From $87, Jaipur Rugs, atgstores.com

Delicate jewelry is white-hot right now, making this 24-karat-gold-plated Gold Arrow Bangle a trend doublewhammy! $25, mulberry-grand.com

The Arrow Pattern Round Cutting Board is a great cheese server—especially if you’re a sharp-cheddar kind of gal. (Ha!) $35, denydesigns.com

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Whipping up a batch of V-Day treats? Heart Measuring Spoons take “made with love” to a new level. $50, beehivehandmade.com

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Ahoy, foodie!

Think cruise food is only about the buffet? Think again. Celebchef restaurants, cooking classes and culinary excursions are giving food lovers their fix on the high seas. BY SASCHA ZUGER Clockwise from top left: Holland America Line’s ms Koningsdam; the wine tower on the Celebrity Summit; a meat and cheese board at Jamie’s Italian aboard Harmony of the Seas; the chef in the kitchen at Share by Curtis Stone on the Ruby Princess.

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CLOCKWISE FROM TOP LEFT: PHOTOS COURTESY: HOLLAND AMERICA LINE ; CELEBRITY CRUISES; ROYAL CARIBBEAN INTERNATIONAL ; PRINCESS CRUI SES.

TRAVEL LIST

E A T W I S C O N S I N C H E E S E .C O M © 2016 Wisconsin Milk Marketing Board, Inc.

TRAVEL LIST

Clockwise from top the Salty Dog Gastropub on the Ruby Princess; microgreens are grown on board the ms Koningsdam; Celebrity Summit’s Top Chef challenge; a water slide on Harmony of the Seas.

Going big Royal Caribbean’s new 6,780-passenger cruise ship—the world’s largest—has two surf simulators, three water slides, a 10-story dry slide, a bar manned by robots and 20 eateries. So prioritizing is a must. Jamie’s Italian, helmed by Jamie Oliver, and 150 Central Park, featuring a six-course tasting menu by James Beard Award–winner Michael Schwartz, are both standouts, but it’s the trippy, Lewis Carroll– inspired Wonderland that will dominate your social media feeds, with feats of molecular gastronomy created by chefs in an open kitchen. MUST-DO EXCURSION

During your stop in St. Kitts, sign up for Caribbean Cooks at the Fairview Great House ($89), a crash course in West Indian jerk and other dishes. Seven-night eastern and western Caribbean cruises from Fort Lauderdale starting at $999; royalcaribbean.com

Famously good RUBY PRINCESS

After a stem-to-stern makeover in 2015, this 3,000-passenger ship upped its culinary cred with two celeb-chef restaurants. Every night, the Wheelhouse Bar is transformed into the

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Salty Dog Gastropub, a comfort-food crowdpleaser with a menu designed by Ernesto Uchimura, one of the masterminds behind Umami Burger. (No surprise: The burger is spectacular.) The finedining standout is Share by Curtis Stone, which specializes in small plates and a killer charcuterie board you’ll want to pass around. The chef’s table in the main dining room is also worth the splurge: You’ll get Champagne and hors d’oeuvres like foie gras terrine during a behind-the-scenes tour of the galley, then sit down for a multicourse feast at a private table. (Plus, the chef hangs with you at dinner.)

Hyper-local

Pinnacle Grill and panAsian Tamarind. But the heart of the ship is the Culinary Arts Center, which grows food onboard, hosts cooking classes by day (by June, all classes will be run with America’s Test Kitchen) and transforms into a farm-to-table restaurant at night. The executive chef talks through each dish as he prepares it in the open kitchen—video is also broadcast on screens around the center—and you can pick up recipes for your favorites at the end of the night.

MS KONINGSDAM

MUST-DO EXCURSION

On Holland America Line’s first new ship in six years, menus in the main dining rooms and on gala nights feature dishes by big names like David Burke, Elizabeth Falkner, Jacques Torres and Rudi Sodamin, and passengers vie for reservations at steakand-seafood mecca

When your ship drops anchor in Puerto Rico, join the History & Cuisine of San Juan on Foot tour ($100) to sip mojitos and learn how to cook mofongo, a classic dish made from plantains.

MUST-DO EXCURSION

Sign up for the Salsa & Salsa adventure in Cabo San Lucas ($100), and you’ll learn how to make a mean salsa, then learn how to dance one. Seven-night Mexican Riviera cruise from Los Angeles starting at $549; princess.com

Seven-night eastern Caribbean cruise from Fort Lauderdale starting at $799; hollandamerica.com

Top ship CELEBRITY SUMMIT

Call it a cruise for the Bravo obsessed: On Top Chef night in the 2,158-passenger ship’s main dining room, you can order dishes created by chef-testants and sign up for a Quickfire Challenge that pits you against other guests in a timed cook-off. Another must: the once-a-voyage A Taste of Film—food designed by Michelin-starred chef Cornelius Gallagher inspired by the movie playing that night on the Rooftop Terrace. MUST-DO EXCURSION

In St. Lucia, sign up for a class at Cook Like a Lucian ($99), a school run by locals. You’ll learn to make authentic recipes like curried chicken. Seven-night southern Caribbean cruise out of San Juan starting at $599; celebritycruises.com

CLOCKWISE FROM TOP LEFT: PHOTOS COURTESY: PRINCESS CRUISES; HOLLAND AMERICA LINE ; CELEBRITY CRUISES; ROYAL CARIBBEAN INTERNATIO NAL .

HARMONY OF THE SEAS

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If you’re starving when you arrive on board, don’t head for the buffet: It’s usually slammed on embarkation day. Instead, see if the dining room is open for lunch or grab a burger at the poolside grill. 2

On some ships, room service can be slow or nonexistent on the first day of the cruise. Save yourself some frustration and grab a plate at a restaurant or café instead. (Ask—many buffet restaurants are cool with you bringing a plate back to your room.) 3

Not enjoying the people at your designated dinner table? Don’t stress. The maître d’ may be able to switch your table or seating time for the rest of your trip.

KNOW BEFORE YOU GO

8 T I PS TO GETTING GOOD FOOD (AND SERVICE!) ON A CRUISE

Every ship is different, but on most big boats these strategies will help you dine like a pro.

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6

Ordered wine for dinner but only finished half the bottle? Ask your waiter if he can save the rest for tomorrow night. 7

A lot of for-fee (aka “specialty” or “alternative”) restaurants fill up fast, so find out if you can book your picks when you book the cruise. On most ships, you can cancel 24 hours ahead without penalties. People tend to eat in the main dining room on night one, so you can often score a discount on alternative restaurants then. 8

Many cruise lines allow passengers to BYOB (or wine or Champagne) onto the ship. You’ll be charged a corkage fee if you drink it in the dining room, so save your stash for stateroom sipping.

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On most cruises, food at the buffet, poolside grill and main dining room are included in the price, while intimate restaurants cost extra. And unless you’re splurging on a luxe, all-inclusive cruise, you’ll be charged for most drinks—including sodas. So if you know you’re going to guzzle a cappuccino with breakfast, wine with dinner and martinis before and after, save by buying an all-inclusive beverage package. 5

For dinner, you’ll generally be assigned an early or late seating in the dining room, often at a big table with other guests. If you’re not into eating with strangers, when you book your trip find out if your ship will let you reserve a private table for two or four. (They go fast.)

Roasted Lamb Chops & Potatoes with Rosemary (recipe, page 78)

It might be cold outside, but these hearty meals will keep you cozy and warm on the chilliest winter night. BY

Rachael Ray

minute meals 76

Photography by JOSEPH DE LEO

Roasted Lamb Chops & Potatoes with Rosemary SERVES 4

6–8

6 2

8 1 3

About 1 1 ⁄ 2 lbs. fingerling potatoes, sliced lengthwise About 4 tbsp. olive oil sprigs rosemary, leaves stripped from stems and coarsely chopped large cloves garlic, crushed lemons—1 thinly sliced, 1 zested (about 1 1 ⁄ 2  tsp.) and juiced (about 1 ⁄ 4  cup) Salt and pepper lamb rib chops (about 1 1 ⁄ 2  lbs. total) tbsp. Dijon mustard tbsp. capers Arugula or watercress, for serving

h Position a rack in the upper third of the oven; preheat to 475°. h In a medium bowl, toss the potatoes with a couple tablespoons olive oil, half the rosemary, half the garlic and the thinly sliced lemon; season with salt and pepper. Spread in a single layer on a rimmed baking sheet, arranging the lemon slices on top of the potatoes to prevent burning. Roast 12 to 15 minutes.

h Meanwhile, season the lamb chops. In a small bowl, whisk the mustard, 2 tbsp. olive oil, the remaining rosemary, the remaining garlic and the lemon zest; spread the mixture all over the lamb chops. h Place the lamb chops on top of the potatoes; sprinkle with the capers. Roast until the potatoes are tender, 12 to 15 minutes. Douse the lamb and potatoes with the lemon juice. Serve with a handful of arugula alongside.

Fish in Parchment with Potato, Zucchini & Onions SERVES 4

6 small white-skinned or baby Yukon Gold potatoes (3⁄4 to 1 lb.) 1 medium or 2 small zucchini 1 medium or 2 small onions 2 small plum or Roma tomatoes, very thinly sliced About 1⁄2 cup white wine or dry vermouth 1 ⁄4 cup EVOO 1 ⁄4 cup flat-leaf parsley leaves, finely chopped 8 cloves garlic, crushed 2 sprigs fresh oregano, leaves stripped from stems and chopped Salt and pepper 4 thick-cut fillets sustainable cod (6 to 8 oz. each) 1 tsp. crushed red pepper 1 lemon, zested (about 11⁄2 tsp.) 4 pats butter

h Preheat the oven to 450°. h Using a mandoline or the

slicer side of a box grater, very thinly slice the potatoes, zucchini and onion. h In a large bowl, mix the potatoes, zucchini and onion with the tomatoes, wine, EVOO, half the parsley, the garlic and oregano; season with salt and pepper. h Cut 4 large sheets of parchment paper, each about 12 by 16 inches. Arrange 1 sheet with the short side in front of you. Place a quarter of the potato mixture horizontally along the bottom half. Top with a fish fillet [1]; season and top with 1/4  tsp. crushed red pepper and a quarter of the lemon zest.

Add a pat of butter and some of the remaining parsley. Fold the parchment over the fish [2], then roll and crimp the edges to seal along one side so it looks like an empanada or turnover [3]. Transfer the packet to a baking sheet. Repeat with the remaining ingredients. h Bake until the fish is just opaque in the center and the potatoes and zucchini are just tender (a knife will easily slide into the fish when pierced through the paper and will be hot to the touch), 17 to 18 minutes. Using a large spatula, carefully transfer the packets to shallow bowls or plates. Open carefully (lots of steam will be released).

WATC H & LE AR N !

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FOOD ST YLI NG BY SIM ON A NDREWS; PR OP STYL ING BY M EGAN HEDGPETH .

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79

Drunken Mushroom Spaghetti 1

⁄ 2 cup dried porcini mushrooms 1–1 1 ⁄ 2 cups chicken or vegetable stock

2 tbsp. olive oil 2 tbsp. butter 1 1 ⁄ 2 lbs. mixed fresh mushrooms, such as cremini, hen-of-thewoods and stemmed shiitake, wiped clean, then sliced 2 large shallots, chopped 4 large cloves garlic, chopped or grated 8–10 sage leaves, thinly sliced About 2 tbsp. thyme, leaves stripped from stems and chopped 1 lemon, zested (about 1 1 ⁄ 2  tsp.) and juiced (about 1 ⁄ 4 cup) Salt and pepper 1 lb. spaghetti 1 bottle white wine, such as Pinot Grigio About 1 cup freshly grated Pecorino Romano, plus more for passing EVOO, for drizzling 3–4 tbsp. chives, finely chopped

SERVES 4

h Bring a large pot of water to a boil for the pasta. h Place the dried porcinis in a small saucepan and add just enough stock to cover. Bring to a low boil over high, reduce the heat to medium-low and simmer until softened, 2 to 5 minutes. h In a large skillet, heat the olive oil, two turns of the pan, over mediumhigh. Add the butter and let it melt into the oil. Working in two batches, add the fresh mushrooms and cook, stirring occasionally, until brown and fragrant, 3 to 5 minutes. Return all the cooked mushrooms to the skillet; add the shallots, garlic, herbs and lemon zest to the sauce. Season with salt and pepper and cook, stirring

often, until the shallots soften, about 2 minutes. h Salt the boiling water, add the pasta and cook until a few minutes shy of al dente, about 5 minutes. h Using a slotted spoon, transfer the porcinis to a work surface; chop and add to the sauce. Pour in the soaking liquid, leaving any grit behind. Add the wine and bring to a boil. Reduce the heat to medium-low and simmer until slightly reduced, about 3 minutes. h Drain the pasta and add to the sauce; toss over medium-low until the pasta is al dente and absorbs some of the sauce, about 3 minutes. Remove from the heat; stir in the lemon juice and 1 cup cheese. Drizzle with EVOO to marry the sauce to the pasta. Top with the chives.

Quick Italian-Style Beef & Vegetable Soup SERVES 4 2 tbsp. olive oil 1 lb. 80% to 90%-lean ground sirloin 2 medium thin-skinned white or Yukon Gold potatoes, cut into 1 ⁄ 4 -inch cubes Salt and pepper 2 ribs celery 1 cubanelle pepper 1 onion 4 cloves garlic 1 qt. (32 oz.) beef stock 1 can (14.5 oz.) diced tomatoes 1 herb bundle: a fresh bay leaf and a few sprigs parsley and thyme, tied together with kitchen twine 1 piece Parmigiano-Reggiano rind, plus grated Parm for passing 1 ⁄ 3 lb. (a couple of small handfuls) thin green beans (haricots verts), cut on an angle into 1-inch pieces h In a soup pot with a lid, heat the oil, two turns of the pan, over medium-high to high. Add the beef and cook, stirring occasionally and breaking up with a spoon, until browned, about 6 minutes. Stir in the potatoes; season with salt and pepper. Finely chop the celery, pepper, onion and garlic and add to the pot. Add the stock, tomatoes, herb bundle and cheese rind; partially cover and bring to a boil over high. Reduce the heat to medium and keep the soup at a low boil until the flavors from the cheese rind and herbs are released, about 10 minutes. Add the green beans and cook until crisp-tender, about 5 minutes more. h Discard the cheese rind and herb bundle. Serve the soup in shallow bowls. Pass the grated cheese at the table.

GROUND BEEF, BY THE NUMBERS PAGE 100

Sliced Hanger Steaks with Horseradish Gremolata & Portobellos with Onions & Worcestershire SERVES 4 2 lbs. hanger steak (2 steaks, veins removed to make 4 pieces) or 2 lbs. skirt steak cut into 4 pieces, pounded lightly if necessary for uniform thickness Salt and pepper 1 bunch flat-leaf parsley, leaves separated from stems 2 large cloves garlic, crushed 1 lemon, zested (about 1 1 ⁄ 2  tsp.) and juiced (about 1 ⁄ 4 cup) About 1 ⁄ 2 cup freshly grated horseradish root or 1 ⁄ 3  cup prepared horseradish (I like Gold’s) About 1 ⁄ 4 cup EVOO 2 tbsp. olive oil, plus more for drizzling 2 tbsp. butter 4 medium portobello mushroom caps, sliced 1 onion, thinly sliced About 1 ⁄ 4 cup sherry

About 2 tbsp. Worcestershire sauce 2 bunches watercress or upland cress, stemmed h Season the steaks with salt and pepper. h Preheat a cast-iron skillet or griddle over medium-high. h On a cutting board, finely chop the parsley leaves and the garlic. Add the lemon zest and season with salt; finely chop together and transfer to a small bowl. Stir the lemon juice, horseradish and EVOO into the gremolata. h In a large skillet, heat 2 tbsp. olive oil, two turns of the pan, over medium-high. Add the butter and let it melt into the oil. Add the mushrooms and cook,

stirring occasionally, until browned, 5 to 6 minutes. Add the onion and season. Cook, stirring occasionally, until the onion is just tender, 8 to 10 minutes. Stir in the sherry, then the Worcestershire; remove from the heat. h Drizzle the steaks with oil; add to the castiron skillet and cook, turning occasionally, until medium-rare, 8 to 10 minutes for hanger steaks and 7 to 8 minutes for skirt steaks. Let rest a few minutes, then slice against the grain. Top with the gremolata and serve the mushroom mixture and the watercress alongside.

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Chicken & Escarole Soup 2 tbsp. butter 2 cups coarsely pulsed stale peasant or white Italian bread (pulse the bread a few times in the food processor) EVOO, for drizzling 1 ⁄ 2 cup freshly grated Parmigiano-Reggiano, plus more for passing 2 tbsp. olive oil 1 ⁄ 4 lb. pancetta or guanciale, finely chopped 1 lb. chicken thighs, cut into bite-size pieces 1 onion, finely chopped 4 cloves garlic, crushed or chopped Salt and coarsely ground black pepper

1

1 1 1 1

SERVES 4

A few sprigs rosemary, leaves stripped from stems and chopped large head escarole, coarsely chopped A few grates of nutmeg qt. (32 oz.) chicken stock can (14 to 15.5 oz.) cannellini beans, drained piece ParmigianoReggiano rind lemon, zested (about 11 ⁄ 2  tsp.), 1 ⁄ 2  juiced (about 2 tbsp.)

h Preheat the oven to 400°. h In a small dish,

microwave the butter on high until melted, 20 to 30 seconds. Arrange the bread on a baking sheet.

Douse with the butter, drizzle with EVOO and toss with 1/2 cup cheese. Bake until golden and fragrant, 10 to 12 minutes. h In a large soup pot with a lid, heat the olive oil, two turns of the pan, over medium-high. Add the pancetta and cook, stirring occasionally, until beginning to brown around the edges, 2 to 3 minutes. Add the chicken and cook, stirring often, until browned, 5 to 6 minutes. Add the onion and garlic; season with salt and pepper and add

the rosemary. Cook, stirring occasionally, until the onion softens a bit, about 5 minutes. Add the escarole and nutmeg; cover and cook until the escarole wilts, about 2 minutes. Add the stock, beans and cheese rind; cover and bring to a boil. Reduce the heat to medium; simmer until the flavor from the rind is released, just a few minutes. Season with salt; add the lemon zest and juice. Discard rind. Ladle soup into bowls; top with the croutons.

WATC H & LE AR N !

Pork “Parm” with Polenta & Marinara Sauce

SERVES 4

You’ll have some extra marinara with this recipe. Stick it in the freezer so you’ll have a stash of sauce when you need it. 8 thin boneless pork loin chops (about 2 lbs. total), trimmed Salt and pepper About 1 1 ⁄ 2  cups flour 4 large eggs About 1 1 ⁄ 2 cups freshly grated Parmigiano-Reggiano 1 cup panko 1 cup plain dried breadcrumbs 1 tsp. fennel pollen or ground fennel 1 tbsp. olive oil, plus more for shallow frying 3 tbsp. butter 2 large cloves garlic, crushed 1 tsp. crushed red pepper 1 tbsp. tomato paste 1 ⁄ 2 cup Italian red wine, such as Chianti 3 cups chicken stock 1 can (28 oz.) crushed tomatoes A handful of fresh basil leaves, torn 1 tbsp. fresh oregano leaves, chopped, or 1 tsp. dried oregano, lightly crushed 1 cup milk 3 ⁄ 4 cup instant polenta A few grates of nutmeg

h Place the pork between sheets of plastic wrap. Using a meat mallet, pound to 1/8  inch thick [1]; season with salt and pepper. Set up a breading station: Place the flour in a shallow dish. In another shallow dish, beat the eggs with a splash of water. In a third shallow dish, mix 1 cup grated cheese, the panko, breadcrumbs and fennel pollen; season. h In a medium pot or small Dutch oven, heat 1 tbsp. olive oil, one turn of the pan, over mediumhigh; add 1 tbsp. butter and let it melt into the oil. h Add the garlic and crushed red pepper; cook, stirring often, until aromatic, about 2 minutes. Mix in the tomato paste. Stir in the wine, then 1 cup stock. Add the tomatoes and herbs; season with salt. Simmer, stirring often, until the sauce thickens, 12 to 15 minutes.

h In a large skillet (12 to 14 inches) placed over a large burner, heat about 1/ 4 inch oil over medium to medium-high. Working in batches, coat the cutlets in the flour, then the egg, then the breadcrumbs [2], pressing to adhere. Fry until browned and cooked through, about 3 minutes per side. Place on a wire rack set inside a baking sheet [3]; cover with foil to keep warm. h In a large saucepan, bring the remaining 2 cups stock and the milk to a low boil. Gradually whisk in the polenta. Cook, whisking often, until thick, 2 to 3 minutes. Add the nutmeg; season. Stir in the remaining 2 tbsp. butter and the remaining 1/2 cup Parm. h Spoon a puddle of polenta on one side of each plate; shingle 2 cutlets onto the plates with the bottom cutlet on top of the polenta. Top the pork with a few spoonfuls of marinara.

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French Dips with Creamed Spinach 1 bag (16 oz.) frozen chopped spinach, preferably organic, thawed and drained 2 tbsp. olive oil 2 tbsp. butter 2 large shallots, finely chopped 4 cloves garlic, finely chopped 2 slightly rounded tbsp. flour 1 1 ⁄ 2 cups whole milk or half-and-half Salt and pepper A few grates of nutmeg 1 cup grated ParmigianoReggiano 2 cans (10.5 oz. each) beef consommé (I like Campbell’s) or 3 cups beef stock (Rachael Ray brand) or veal stock 4 8-inch pieces French bread or 4 hoagie rolls 1 1 ⁄ 2 lbs. thinly sliced rare roast beef

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h Preheat the oven to 350°. h Place the spinach in a clean kitchen towel (not terrycloth), gather the edges together and twist to wring dry. Use your fingertips to loosen and fluff up the spinach. h In a medium skillet, heat the oil, two turns of the pan, over medium to medium-high. Add the butter; let it melt. Add the shallots and garlic and cook, stirring often, until softened, about 3 minutes. Sprinkle in the flour and cook, stirring constantly, until blended, about a minute more. Add the milk; bring to a bubble. Season with salt, pepper and the nutmeg. Stir in the spinach and cook, stirring often, until heated

MAKES 4

through, about 3 minutes. Stir in the cheese and reduce the heat to low. h In a large shallow skillet, bring the consommé to a simmer over medium-high, just a minute or two. h Place the bread on a rimmed baking sheet and heat in the oven just until warm and lightly crispy, 2 to 5 minutes. Cut the rolls in half horizontally, but not all the way through, leaving a hinge. h Dip each roll in the consommé, turning to coat. Using tongs, dip the roast beef, a few slices at a time, into the consommé and fill the rolls. Top with the spinach mixture. Serve extra consommé alongside for dipping.

Bone-in Pork Chops with Brown Butter, Balsamic & Beans SERVES 4 4 large bone-in pork rib chops, 11 ⁄ 4 to 11 ⁄ 2 inches thick (8 to 12 oz. each) Salt and pepper Olive oil, for drizzling 4 tbsp. butter, cut into pieces 20 fresh sage leaves 2 shallots, chopped 4 cloves garlic, crushed 1 ⁄ 4 cup aged balsamic vinegar 1 ⁄ 2 cup chicken stock 2 cans (14 to 15.5 oz. each) cannellini beans, drained 5–6 cups (4 handfuls) arugula 1 bulb fennel, trimmed and thinly sliced with mandoline or slicer side of box grater About 3 ⁄ 4 cup (loosely packed) shaved Parmigiano-Reggiano 1 lemon, juiced (about 1 ⁄ 4 cup) h Preheat the oven to 425°.

Carbonara Frittata

1

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4–5 1 12 ⁄2

1

1

⁄2

Salt About 1⁄4–1⁄3 lb. spaghetti tbsp. olive oil lb. meaty pancetta or guanciale, finely chopped cloves garlic, chopped tsp. coarsely ground black pepper large eggs cup each grated Parmigiano-Reggiano and Pecorino Romano   cup whole milk A handful of flat-leaf parsley leaves, chopped Fresh basil leaves mixed with baby arugula, for serving

h Position a rack in the upper third of the oven; preheat to 425°. h Bring a large pot of water to a boil for the pasta. Salt the water, add the pasta and cook until a few minutes

SERVES 4

shy of al dente, about 6 minutes; drain. h In an ovenproof skillet, heat the oil, three turns of the pan, over medium-high. Add the pancetta and cook, stirring often, until beginning to brown, about 2 minutes. Add the garlic and pepper and stir until aromatic, about a minute. Mix in the pasta; season with salt. In a large bowl, whisk the eggs, cheeses and milk. Pour over the pasta, shaking the pan to settle the eggs into the pasta. Bake until puffed and cooked through, about 15 minutes. h Serve the frittata hot or at room temperature, topped with small handfuls of the herbs and greens.

h Heat a cast-iron skillet over medium-high. Season the chops with salt and pepper. Add a fat drizzle of oil to the pan; swirl to coat the bottom of the skillet. Cook the chops until browned on both sides,

then hold with tongs to brown the edges, 6 to 8 minutes total; transfer to a plate. h Reduce the heat a bit, add the butter to the skillet and let it melt. Add the sage; cook until crispy and the butter browns, about 2 minutes; transfer to paper towels. Add the shallots and garlic to the butter and cook, stirring often, until aromatic, 1 to 2 minutes. Stir in the vinegar, then the stock. Add the beans; season. h Return the chops to the skillet. Roast in the oven until an instant-read thermometer inserted horizontally into the chops registers 140°, 10 to 12 minutes. h In a large bowl, toss the arugula, fennel and Parm; dress with the lemon juice and olive oil. Season with salt. h Arrange the chops on plates. Top with the bean mixture and garnish with the fried sage leaves. Serve with the salad.

WITH RECIPES FROM. . . DORIE GREENSPAN

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JANET TAYLOR McCRACKEN

DALE TALDE

J. KENJI LÓPEZ-ALT

VIVIAN HOWARD

KEN ORINGER

MARCELA VALLADOLID

EDWARD LEE

RACHAEL RAY

THE BEST TOOL FOR TEMPURA PAGE 100

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TEMPURA LIGHTER-THAN-AIR TEMPURA The batter is incredibly versatile. Try it on vegetables, seafood— even sliced fruit! SERVES 4 PREP 15 min COOK 10 min

5 5 1 1 ⁄2 1 ⁄2 1 ⁄2

tbsp. flour tbsp. cornstarch tsp. baking powder tsp. baking soda tsp. fine sea salt cup club soda, seltzer or sparkling water Ice cubes, if needed 1 lb. vegetables, fish fillets, shrimp or fruit Vegetable oil, for frying 1 ⁄ 2 cup ponzu sauce 1 tbsp. Thai sweet chili sauce

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1. In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda and salt. Add the club soda and whisk until the batter is smooth and the consistency of heavy cream. If the batter gets noticeably thicker as it sits, add an ice cube. Stir the cube around in the bowl— don’t wait for it to melt. 2. Cut firm vegetables, such as carrots, potatoes, celery root and pumpkin, into 1⁄ 8 -inch-thick slices. Cut softer vegetables, such as mushrooms, zucchini, onions and peppers, into 1 ⁄ 4 -inch-thick pieces. Cut fish into 2-inch pieces, and peel and devein shrimp. Cut fruit, such as pineapple and mango, into 1⁄ 2 -inchthick slices. Pat all dry before dipping in the batter.

R A C H A E L R AY M A G . C O M | J A N U A R Y/ F E B R U A R Y 2 01 7

DORIE GREENSPAN author of Dorie’s Cookies

“This is the year to start frying fearlessly— and often. The recipe I’m going to master is tempura. It’s easy and quick; the ingredients are already in my pantry. Plus, you can tempura-ize just about anything!”

3. Pour enough oil into a medium saucepan to measure about 2 inches. Attach a deep-fry thermometer to the pan; heat the oil to 350°. Line a plate with a double layer of paper towels. 4. Working in batches, drop a few slices of vegetables, fish, shrimp or fruit into the batter; stir gently to coat. Using chopsticks or a fork, lift the food from the batter, allowing the excess batter to drip back into the bowl. Carefully add a few pieces to the hot oil, being sure not to crowd the pan, which will cause the

oil temperature to drop, and returning the oil to 350° between batches. Fry, turning occasionally with the chopsticks or fork, until lightly golden on both sides, 1 to 11⁄2 minutes. Using a slotted spoon or strainer, lift the vegetables from the pan, letting the excess oil drip back into the pan. Transfer to paper towels; season with salt. Cover with more paper towels to blot excess oil. 5. In a small bowl, mix the ponzu and Thai sweet chili sauce to serve with the veggie, fish and shrimp tempura.

GLUTEN-FREE LAYER CAKE WITH JAM & PISTACHIOS

1 1 ⁄ 2 cups sugar

SERVES 10 to 12 PREP 30 min BAKE 20 min (plus cooling)

FILLING & FROSTING 3 packages (8 oz. each) cream cheese, at room temperature

If you’d rather make cupcakes, this batter makes enough for 24. Baking time will be about 15 minutes. Once the cupcakes cool, use a small knife to cut out a 1⁄ 2 -inch hole in the top of each one. Fill with jam, frost and garnish with nuts. CAKE Cooking spray 2 cups all-purpose gluten-free flour 1 ⁄ 4 cup cornstarch 2 tsp. baking powder 1 ⁄ 2 tsp. baking soda 1 ⁄ 2 tsp. kosher salt 4 large egg whites 1 large egg 3 tsp. pure vanilla extract 10 tbsp. unsalted butter, at room temperature

1 1 ⁄ 3 cups buttermilk, at room temperature

6 tbsp. unsalted butter, at room temperature 1 1 ⁄ 2 tsp. pure vanilla extract 2 1 ⁄ 4 cups confectioners’ sugar 1 cup raspberry jam or orange marmalade 2 cups toasted chopped unsalted pistachios

1. Position racks in the top and bottom third of the oven; preheat to 350°. Lightly spray three 9-inch nonstick cake pans with cooking spray. Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl. In a medium bowl, whisk the egg whites, egg and vanilla. In another large bowl, using an electric mixer, beat the butter until light and fluffy, about 2 minutes. Gradually add the sugar, occasionally stopping to scrape down the sides of the bowl, until well

blended, about 2 minutes. Add the egg mixture in three additions, beating to blend after each addition. Beat in the flour mixture in three additions, alternating with the buttermilk in two additions, occasionally stopping to scrape down the sides of the bowl. 2. Divide the batter among the prepared cake pans. Bake until the cakes are puffed and a tester inserted into the centers comes out clean, 20 to 25 minutes. Let the cakes cool completely in the pans on wire racks. Invert onto the racks.

3. In a large bowl, using an electric mixer, beat the cream cheese, butter and vanilla until light and fluffy, about 3 minutes. Gradually beat in the confectioners’ sugar. Cover and refrigerate until firm enough to spread, 25 to 30 minutes. 4. Place 1 cake layer on a plate. Spread with 1⁄ 2  cup jam. Top with the second layer. Spread with the remaining 1⁄ 2  cup jam. Top with the third layer. Spread the frosting over the top and sides of the cake. Coat the sides of the cake with the nuts.

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A GLUTEN-FREE DESSERT MARCELA VALLADOLID cohost of The Kitchen on Food Network and author of Mexican Made Easy

“Like so many kids these days, my seventhgrade son’s best friend is gluten-sensitive. I’m constantly looking for baked goods I can take to school for celebrations so all the kids can feel included.”

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SPICE BLENDS

JANET TAYLOR McCRACKEN test kitchen director, Rachael Ray Every Day

“In the magazine, we often tell readers to use spices while they’re still fresh. I’m going to follow that advice this year by using them up in my own blends. This one is great sprinkled on roasted vegetables, as seasoning in a stew or stirred into rice.” MOROCCAN SPICE BLEND MAKES about 1 ⁄ 2 cup PREP 5 min

2 1 2 1⁄ 2 2 1 1⁄ 2 1 1 1 1 1

tbsp. paprika tbsp. ground turmeric tsp. ground cinnamon tsp. ground ginger tsp. ground allspice tsp. ground black pepper tsp. ground cardamom tsp. ground coriander tsp. ground cumin tsp. cayenne

In a small jar with a lid, mix all the ingredients. Cover.

MOROCCAN SHEETPAN CHICKEN SERVES 4 PREP 15 min (plus overnight marinating) COOK 45 min

5 tbsp. olive oil 2 tbsp. plus 2 tsp. and a pinch Moroccan Spice Blend 4 whole chicken legs (thighs and drumsticks attached) 2 cans (15 to 15.5 oz. each) chickpeas, rinsed 1 lb. carrots—peeled, cut into 2-inch pieces and halved lengthwise if larger than 1 inch diam. 1 large red onion, cut into 1 ⁄ 2 - to 3 ⁄ 4 -inch wedges with some core attached

3 cloves garlic, grated 1 tbsp. grated peeled fresh ginger 1 1 ⁄ 2 cups mixed dried fruit (such as apricots, prunes, figs and raisins) 1 tbsp. honey

1. In a medium bowl, mix 2 tbsp. oil, 2 tbsp. spice blend and 1 tbsp. salt. Toss with the chicken, rubbing to coat well. Cover and chill overnight. 2. Preheat the oven to 400°. On one side of a large, foil-lined rimmed baking sheet, arrange the chicken, skin side up. In a large bowl, toss the chickpeas, carrots, onion, garlic, ginger, the remaining 3 tbsp. oil and 2 tsp. spice blend; season with salt and pepper. Arrange the vegetable mixture in a single layer on the other side of the baking sheet. Roast until an instant-read thermometer inserted into the chicken registers 165° and the carrots are tender, about 45 minutes. 3. Meanwhile, place the dried fruit, honey and a pinch of the spice blend in a small saucepan. Add enough water just to cover. Bring to a boil over high, then reduce the heat to medium. Simmer, stirring occasionally, until the liquid is syrupy and coats the fruit, about 30 minutes. 4. Divide the chicken and vegetable mixture among plates. Spoon some of the fruit alongside; drizzle the vegetables with the juices in the saucepan.

4

FRENCH OMELET

J. KENJI LÓPEZ-ALT author of The Food Lab: Better Home Cooking Through Science

“French omelets are all about technique, because they have so few ingredients. It’s really about learning how to roll it right. Once you do, they come together so easily. I get better at it every time.”

CLASSIC FRENCH OMELET SERVES 1 PREP 5 min COOK 5 min

Use a plastic fork to avoid scratching the pan. 3 large eggs Kosher salt and freshly ground black or white pepper 1–2 tbsp. finely chopped fresh herbs, such as chives, parsley, tarragon or chervil, plus more for serving (optional) 1 tbsp. unsalted butter, plus more for serving

1. In a small bowl, season the eggs with salt and pepper. Add 1 to 2 tbsp. herbs, if using. Using a plastic fork, beat until the whites and yolks are thoroughly blended. 2. Heat an 8-inch nonstick skillet over medium-high 1 minute. Add 1 tbsp. butter and immediately swirl to coat the bottom and sides of the skillet. Add the eggs and immediately start to shake the pan vigorously with one hand while using a plastic fork to stir the eggs with the other. Shake until very, very fine curds form and the eggs are lightly set but still very runny, about 15 seconds. 3. Lift the handle to tilt the pan so that the eggs collect on one side of the skillet. Using the fork, carefully loosen the eggs from the edges. Gently fold the top third of the eggs near the handle toward the center. Holding the handle firmly with one hand, give the spot where the handle meets the pan a few sharp raps with your hand so the far edge of the omelet lifts up and curls back on itself. Roll the omelet onto a plate, seam side down. Use forks to form into a pointed torpedo shape. If desired, rub some butter on the outside of the omelet for a little shine. Sprinkle with more herbs. Serve immediately.

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5

VINEGAR FROM-SCRATCH RED WINE VINEGAR

VINEGAR-BRAISED LAMB SHANKS

MAKES about 4 cups PREP 10 min (plus 30 days fermenting)

SERVES 4 PREP 30 min (plus standing) COOK 2 hr 40 min

3 cups Merlot or other red wine 1 cup organic unfiltered apple cider vinegar

1. Place all the ingredients in a glass container. Cover the top with several layers of cheesecloth and secure with a rubber band. Place in a cool, dark place and allow to ferment 30 to 45 days. It should have a vinegar scent, and the liquid will have particles floating in it, like you find in apple cider vinegar. 2. Strain through cheesecloth to remove particles, then transfer into bottles and cork or cover tightly. Store in a cool, dark place to allow flavor to continue developing. Use as needed. Strain before use. NEW SPICE TO TRY: JUNIPER BERRIES PAGE 100

92

4 lamb shanks (1 to 1 1 ⁄ 2  lbs. each) 2 tbsp. vegetable oil 1 cup coarsely chopped onion 1 ⁄ 2 cup coarsely chopped carrots 1 ⁄ 2 cup coarsely chopped celery 6 cloves garlic, smashed 2 cinnamon sticks 2 sprigs thyme 2 star anise 1 ⁄ 4 tsp. juniper berries (optional) 1 ⁄ 8 tsp. ground cumin Pinch crushed red pepper 1 ⁄ 2 cup canned tomatoes 1 ⁄ 4 cup From-Scratch Red Wine Vinegar 1 cup red wine 3 qts. (96 oz.) chicken stock

1. Preheat the oven to 350°. Tie a piece of kitchen twine around the thickest part of each

R A C H A E L R AY M A G . C O M | J A N U A R Y/ F E B R U A R Y 2 01 7

SCOTT CONANT chef-partner, the soon-to-open Mora Italian in Phoenix and judge on Chopped on Food Network

“I’m trying to be better about not letting things go to waste this year. If I have leftover wine, I just add it to some basic pantry vinegar and let it sit in a dark place for a few weeks. It’s so simple! There’s something very heartfelt about having vinegar that you made in your pantry.”

lamb shank. Tie a second piece about 2 inches above the first string. (The twine will keep the meat on the bone.) Season the lamb with salt and let stand at room temperature 1 hour. 2. In a large Dutch oven with a lid, heat the oil over medium-high. Add the lamb and cook until browned all over, 3 to 4 minutes per side. Transfer to a plate. Add the onion, carrots, celery and garlic to the Dutch oven. Reduce the heat to medium and cook, stirring often, until the vegetables soften, 8 to 10 minutes. Add the cinnamon sticks, thyme, star anise, juniper berries, if using, the cumin and crushed red pepper. Cook, stirring often, until the mixture is fragrant, about 5 minutes. 3. Add the tomatoes and vinegar and cook, stirring

often, until the sauce is deep golden brown, 10 to 15 minutes. Add the wine and cook, stirring often and scraping up browned bits, until the liquid is reduced by half, about 3 minutes. Add the stock. Bring to a boil over high. Return the lamb and any juices to the Dutch oven. Cover, transfer to the oven and braise until fork tender, 1 1⁄ 2  to 2 hours. 4. Transfer the lamb to a plate. Strain the braising liquid into a large bowl. Return the lamb to the Dutch oven. Add enough braising liquid to come a quarter way up the lamb, and heat over mediumhigh. Using a large spoon or ladle, spoon the liquid over the lamb until the sauce reduces slightly and glazes the meat, 20 to 30 minutes. 5. Meanwhile, in a large pot, boil the remaining braising liquid over mediumhigh until the liquid coats the back of a spoon, about 30 minutes. Serve with the lamb.

6

YOGURT EDWARD LEE chef-owner of 610 Magnolia and MilkWood in Louisville, KY, and chef of Succotash in National Harbor, MD

“When I realized how easy it is to make yogurt, I started doing it at home instead of buying it. I love that my three-anda-half-year-old daughter can help me. The longer you let it ferment, the more tart flavor it picks up, and the longer you strain it, the thicker it will be.”

HOMEMADE YOGURT Once you’ve made your own yogurt, you can use it instead of store-bought in this recipe. MAKES 6 cups PREP 20 min (plus fermenting and chilling) COOK 25 min 1

⁄ 2 gal. organic whole milk 1 ⁄ 2 cup organic plain yogurt

1. In a large, heavy pot with a lid, carefully heat the milk over medium, stirring often, just until an instant-read thermometer reads 180°, 15 to 20 minutes. (Keep a close eye on it. You don’t want to scald the milk.) Remove from the heat. Let cool, stirring often, until the temperature reduces to 110°. Transfer 1 cup of the cooled milk to a small bowl; add the yogurt and stir gently until blended.

2. Place the pot with the milk in a large cooler. Slowly drizzle the yogurt mixture over the milk. Do not stir, just keep drizzling the mixture back and forth over the surface of the milk. Cover the pot. Place 2 or 3 quart-size jars filled with hot water into the cooler next to the pot to help maintain a warm environment. Set the cooler lid tightly in place. Let the yogurt rest until thickened, about 5 hours. 3. Remove the cooler lid, then the lid from the pot, being careful not to let the condensed water under the lid drip into the yogurt. Transfer the yogurt to jars with lids, then cover and refrigerate at least 2 hours and up to 2 weeks. For thicker, Greek-style yogurt,

set a cheesecloth-lined strainer in a large bowl; add the yogurt. Cover and refrigerate, allowing the whey to drain from the yogurt, until the desired consistency is reached, 1 to 4 hours, before transferring to jars.

YOGURT BOWL WITH DRIED FIGS, ROASTED APPLES, FRESH MINT & COCONUT FLAKES SERVES 4 PREP 15 min COOK 15 min

2 Honeycrisp apples, cored, each cut into 12 wedges 4 tbsp. honey 2 tsp. (packed) brown sugar 2 cups Homemade Yogurt

8 dried figs, thinly sliced ⁄ 4 cup coconut flakes 12 leaves fresh mint, chopped 1 orange, zested and juiced

1

1. Preheat the oven to 425°. On a rimmed, foil-lined baking sheet, spread out the apples in an even layer. Drizzle with 4 tsp. honey and sprinkle with the brown sugar and a few pinches of salt. Roast until the apple wedges are lightly shriveled, about 15 minutes. Let cool. 2. Divide the yogurt among bowls. Top with the apples and figs. Drizzle each bowl with 2 tsp. honey. Top with the coconut flakes, mint and some orange zest. Drizzle a teaspoon or two of the orange juice around the edges of the yogurt.

CRISPY BISCUITS WITH SAUSAGE, GRAPE JELLY & DIJON MAKES 10 biscuits PREP 20 min COOK 25 min 1

VIVIAN HOWARD chef-owner of Chef & the Farmer and Boiler Room in Kinston, NC, author of Deep Run Roots and host of PBS’s A Chef’s Life

7

BISCUITS

“I’m making it my mission to let people know there’s more to a biscuit than the fluff y, bready midsection. This year, I’m going to shed some light on eastern North Carolina’s biscuit science—crispy tops and bottoms and modest middles.”

1. Position the racks in the top and bottom third of the oven; preheat to 400°. Grease a rimmed baking sheet liberally with lard. In a large bowl, whisk the flour, baking powder and salt. Make a deep well in the center. Place 1⁄ 2  cup lard and the buttermilk in the well. Using your fingertips, mix the lard and buttermilk together. Gradually begin mixing in the flour a little at a time, until a wet dough forms. Move it around in the bowl, turning occasionally and introducing more flour with each movement until the dough is soft and tender but not sticky. There may be about 1 ⁄ 2  cup flour left in the bowl. 2. Pinch off about 3 tbsp. dough; round it out, pinching the bottom together. Place in the corner of the greased baking sheet and press to 1 ⁄ 2  inch thick. Repeat with the remaining dough, arranging with the sides of the biscuits touching. It’s OK if you don’t fill the entire tray. It’s more important that the biscuits be touching each other. 3. Place in the lower third of the oven and bake until beginning to brown, about 18 minutes. Rotate the tray and move to the top rack; bake until golden brown and crispy on the bottom and light golden on top, about 7 minutes more. Let cool slightly. 4. While the biscuits bake, shape the sausage into 10 thin patties that are a little wider than the biscuits. Heat a large skillet over medium and fry the patties until browned and cooked through, 3 to 4 minutes per side. Split the biscuits in half. Spread a little mustard on the bottom and grape jelly on the top. Tuck a sausage patty into each biscuit.

FOOD STYLING BY MICHELLE GATTON; PROP STYLING BY PAIGE HICKS.

⁄ 2 cup lard, plus more for greasing the pan 2 1 ⁄ 2 cups flour 4 tsp. baking powder 1 tsp. salt 1 cup buttermilk 2 lbs. bulk breakfast sausage 1 ⁄ 2 cup Dijon mustard 1 cup grape jelly or preserves

8

POKE KEN ORINGER

TUNA POKE

chef and co-owner of Little Donkey in Cambridge, MA

SERVES 4 PREP 15 min (plus marinating)

“I’m psyched that poke is getting so big now. It’s great to make at home because tuna is the least intimidating fish to eat raw. It’s easy, it’s super nutritious and anything that I can ‘cook’ that just involves throwing everything in a bowl makes me very happy.”

2 oz. mung bean sprouts (about 2 ⁄ 3  cup) 1 tsp. fresh lemon juice 1 lb. sushi-grade tuna, cut into 1⁄3 - to 1⁄2 -inch cubes 1 ⁄ 4 cup soy sauce

1 bunch scallions, thinly sliced on an angle 1 tbsp. gochujang or sriracha 1 tbsp. yuzu juice or fresh lime juice 1 tsp. grated peeled fresh ginger Shrimp chips or tortilla chips

In a small bowl, mix the sprouts and lemon juice; let sit at room temperature 1 hour. In a medium bowl, mix the tuna, soy sauce, scallions, gochujang, yuzu juice, ginger and sprouts. Serve with the chips.

95

9

BEEF JERKY

DALE TALDE chef-partner of Talde in Brooklyn, NY, Jersey City, NJ, and Miami

“With people reducing carbs, jerky is an amazing snack option. Cook it for a few hours in a low oven. The technique tenderizes tougher, leaner cuts of meat and intensifies their flavor. In this recipe, I’ve added even more flavor with a spicy-sweet Thai-inspired dipping sauce.”

THAI-STYLE BEEF JERKY

SERVES 4 PREP 45 min COOK 1 hr 50 min

4 tbsp. plus 2 tsp. fish sauce 1 tbsp. dark or light soy sauce 2 tbsp. plus 1⁄ 2 tsp. sugar 1 ⁄ 2 tsp. ground white or black pepper 1 lb. top-round steak, cut into 1 ⁄ 4 -inch-by-1 ⁄ 2 inch-by-4-inch strips 5 Thai bird chiles, minced 2 tbsp. fresh lime juice 2 cloves garlic, minced 3 tbsp. vegetable oil 3 cups cooked sticky rice

1. In a medium bowl, whisk 2 tbsp. fish sauce, the soy sauce, 2 tsp. sugar and the pepper; toss with the beef. Let marinate at room temperature 30 minutes. 2. Preheat the oven to 250°. On a rimmed baking sheet, arrange the beef in a single layer. Bake until dry but still pliable, 1 hour 45 minutes to 2 hours. 3. In a small bowl, stir the chiles, lime juice, garlic, the remaining 2 tbsp. plus 2 tsp. fish sauce, the remaining 1 tbsp. plus 1 1⁄ 2  tsp. sugar and 2 tbsp. plus 2 tsp. water. In a large skillet, heat the oil over medium. Working in batches, fry the jerky until heated through, about 20 seconds per side. Serve with the garlic-chile fish sauce and sticky rice.

96

H E A D S H OT P H OTO S : D O R I E G R E E N S PA N C O U RT E SY D O R I E G R E E N S PA N ; M A R C E L A VA L L A D O L I D, J. K E N J I LÓ P E Z-A LT, E D WA R D L E E , V I V I A N H O WA R D, DALE TALDE BY GETTY IMAGES; JANET TAY LOR McCR ACKEN BY P ET ER ARDITO; KEN ORINGER BY DAVID MA ; SCOTT CON ANT COURTESY SCOTT CONANT; RACHAEL RAY BY JIM WRIGHT.

If you want a more classic beef jerky, just cook through step 2.

10

RACHAEL RAY host of the Rachael Ray show

“I’m going to push myself as a cook into new disciplines this year. One goal: to focus on cooking more vegetarian, vegan and Paleo food. This cauliflower couscous is my current fave— it’s proof that there’s more to life than meat!”

CURRY CAULIFLOWER COUSCOUS WITH LENTILS & ARUGULA SERVES 4 PREP 20 min COOK 30 min

1 cup yellow lentils or brown lentils, rinsed 1 fresh bay leaf Salt 1 head cauliflower, trimmed and coarsely chopped 3 tbsp. EVOO, plus more for serving About 1 ⁄ 4  cup (3 generous palmfuls) mild- to medium-heat curry powder

1 onion, finely chopped 1 carrot, grated or finely chopped 1 yellow beet, peeled and grated 1-inch piece ginger, peeled and grated 4 cloves garlic, chopped 1 tsp. (1 ⁄ 3  palmful) Aleppo pepper or crushed red pepper 1 cup vegetable stock 5 cups (5 big handfuls) baby arugula 1 lime, halved and juiced (about 2 tbsp.) Chopped fresh mint, for serving

1. Place the lentils in a large saucepan and add enough water to cover by 2 to 3 inches. Bring to a boil over high, add the bay leaf and season with salt. Reduce the heat to medium and cook until the lentils are just tender, about 25 minutes. 2. Working in two batches in a food processor, pulse the cauliflower until finely chopped. (It should look like cooked couscous.) 3. In a large skillet, heat 3 tbsp. EVOO, three turns of the pan, over mediumhigh. Add the curry powder; stir until fragrant, about

1 minute. Add the cauliflower couscous and stir until coated with the spices. Season with salt and stir in the onion, carrot, beet, ginger, garlic and Aleppo pepper. Add the stock and cook, stirring often, until the vegetables are tender, 7 to 8 minutes. 4. Drain the lentils and add to a large bowl. Add the curry cauliflower couscous, greens and lime juice. Season with salt and toss to coat. Serve the fluffy curry vegetables in shallow bowls topped with the mint and a drizzle of EVOO.

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S W E E T S P OT

Set aside 1 ⁄ 4 STEP 1

bring 1 ⁄ 2

STEP 2

STEP 3

Photography by JOSEPH DE LEO

99

SCRATCHPAD

LIGHTER-THANAIR TEMPURA FROM PAGE 88

PA N T RY P R O

VINEGAR-BRAISED LAMB SHANKS

If you’ve ever had gin, you’ve tasted juniper berries—they give the liquor its floral, piney flavor, reminiscent of the evergreens that juniper is harvested from. Fun fact: They’re not actually berries; they’re the soft seed cones of the juniper tree. Combined with alcohol and other botanicals, they’re distilled to make gin, but they’re excellent when used sparingly in home cooking, too—you’ll find the berries dried in the spice section of most grocery stores. Try using whole or crushed juniper to give slow-cooked stews and sauerkraut a floral note, or to add fragrance to a vinegary pickling brine. You can also drop a few juniper berries into poaching liquid when cooking salmon or other fish, or make a simple syrup infused with juniper for a berry, berry good gin-and-tonic. —GABRIELLA GERSHENSON

INGREDIENT INTEL

Playing the percentages QUICK ITALIANSTYLE BEEF & VEGETABLE SOUP FROM PAGE 80

100

Not quite sure what ratio of meat to fat you need in your ground beef? Whether you’re making chili, burgers, meat loaf or any other recipe that calls for this supermarket standby, see below to win the numbers game. —AW

80%

85%

93%

This grind, which consists of 80 percent lean meat and 20 percent fat, is often the cheapest of these three options. Fat brings flavor and moisture, so go with 80 when you want a juicy burger. Avoid it for sauces, unless you like puddles of oil.

This all-purpose blend is a happy medium: meaty, with enough fat to keep it tender while it cooks. It’s best in dishes like meat loaf, lasagna and chili, making them flavorful but not heavy, and moist without being greasy.

Ground beef with 7 percent fat is considered lean. Be careful: Overcooking may dry it out. Since less fat means a less-intense flavor, this blend is a good choice for dishes heavy on fixings and sauces, like tacos or lettuce wraps.

It may have a creepy name (after all, that’s a webbed basket!), but the spider is a go-to tool in our test kitchen. A cross between a slotted spoon and a sieve, the spider has a big, shallow wire-mesh bowl attached to a handle, making it your safest bet for scooping up any food cooking in hot liquid. Retrieve deep-fried anything out of oil, or shrimp, vegetables and bite-size pastas like ravioli from boiling water. Finer-mesh spiders are great for skimming impurities off the top of simmering stocks. Choose a spider with a long handle—whether it is made of steel or traditional bamboo or wood—and a heatproof grip, and you’ve got yourself a spider with legs. —JANET TAYLOR McCRACKEN

Illustration by SARA ZIN

PHOTO BY GETTY IMAGES.

FROM PAGE 92

Berried treasure

CONDIMENT CORNER

Big dippers

PHOTOS BY PETER ARDITO; F O O D STYLIN G BY MARÍA DE L MAR CUADRA .

Mayonnaise is a near-perfect food, but you can make it even better! Try these two-ingredient hacks and watch mayo turn into an addictive new spread right before your eyes. —ANANDA EIDELSTEIN

3 4

1 CUP MAYO

⁄ CUP SALSA

1 4 ⁄ CUP COTIJA CHEESE

DIP IN quesadillas, corn chips SPREAD ON corn on the cob,

1 CUP MAYO

1 2 ⁄ CUP MASHED AVOCADO

2 TSP. LEMON JUICE

DIP IN edamame, radishes SPREAD ON BLTs, grilled steak

fish tacos

1 CUP MAYO

4 TSP. WHITE MISO

1 4 ⁄ CUP SLICED SCALLIONS

1 CUP MAYO

DIP IN artichoke leaves, hard-boiled eggs SPREAD ON ham sandwiches, roasted sweet potatoes

CURRY-CHUTNEY WINGS FROM PAGE 44

4 TSP. HARISSA

6 TBSP. CHOPPED GREEN OLIVES

DIP IN lamb chops, pita chips SPREAD ON veggie burgers,

salmon

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P E T P R O J E CT

Skins in the game Sharing hot wings with your pooch will get you a penalty. Instead, let him in on the Super Bowl snack-tion with these vet-approved sweet potato skins.

M O R E D O G S S AV E D

Rylee, Maya and Hercules 1 -Y E A R - O L D , 1 0 - M O N T H O L D A N D 2 -Y E A R - O L D MIXED BREEDS

THEIR NEW ’RENTS

Desirae and Kelsey Allen, who adopted them from Battle Mountain Humane Society in Hot Springs, SD (battlemountain humanesociety.org)

“Whoa, those guys are playing kind of ruff!” —Casserole, bulldog

CUTE CHARACTERS

Desirae says Maya is “sweet and sassy,” Rylee is “very curious” and Hercules is “a teddy bear.”

Thinly slice 1 medium sweet potato lengthwise into about 1/8-inchthick strips; place on a wire rack set in a rimmed baking sheet. Dust both sides with 1 tsp. ground cinnamon. Bake 30 minutes at 300°. Turn; sprinkle with 1 slice of finely chopped bacon. Bake until bacon is crispy, about 30 minutes. Let cool. Makes about 10. Recipe reviewed by the ASPCA. Every pet is different, so check with your vet to see if this recipe is suitable for your dog.

Rachael Ray Every Day (ISSN 2381-3830); January/February 2017, Volume 12, No. 109, is published monthly (except bimonthly in January/February and July/August) by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Subscription prices, $24.00 per year in the U.S.; $29.00 (U.S. dollars) in Canada; $29.00 (U.S. dollars) overseas. Rachael Ray Every Day is a trademark of Ray Marks Co. LLC. TAKE A BITE OUTTA LIFE is a registered trademark of Meredith Corporation. POSTMASTER: Send all UAA to CFS. (See DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Rachael Ray Every Day, P.O. Box 37508, Boone, IA 50037-0508. In Canada: mailed under Publications Mail Sales Product Agreement No. 40069223; Canadian BN 12348 2887 RT. Return undeliverable Canadian addresses to Rachael Ray Every Day, 2835 Kew Drive, Windsor, ON, N8T 3B7. © Meredith Corporation 2017. All rights reserved. Printed in the U.S.A.

102

A WINNING TEAM

Fetch with a football can be adorably clumsy when all three pups end up carrying the toy back together. “It’s pretty entertaining since they’re all bigger dogs!” —SARAH ZORN

R

Sweet Potato Skin Treats

AC

HA

E LSRESCUE . OR

G

RESCUE™ A PORTION OF PROCEEDS FROM SALES OF RACHAEL’S PRODUCTS GOES TO HELP ANIMALS IN NEED.

By SERENA FABER NELSON

Photography by SHAINA FISHMAN

S W E E T P OTATO S K I N T R E ATS P H OTO BY P E T E R A R D I TO ; F O O D ST Y L I N G BY M A R Í A D E L M A R C UA D R A .

THREE’S COMPANY

The couple adopted Rylee, and then Maya when Desirae realized Rylee would love a furry friend. She and Kelsey fostered Hercules next but ended up adopting him, too. “He’s what we happily call a foster fail!” she says.

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HEALTHY NOODLES? TOTALLY PASTA-BLE Get ready for delicious gluten-free dinners & entertaining. These organic pastas, made from beans or lentils, are naturally high in protein and packed with fiber & iron. Non-GMO. 15% off! Code: HNY15 at explorecuisine.com

NEW CREAMY CILANTRO DRESING IS SUBLIME! BRIANNAS Cilantro Lime Dressing is a creamy, fresh and zesty flavor that’s perfect for shrimp tacos, a tropical dip, marinade, or as a savory salad dressing. So enjoy, adventurous foodies – this one’s for you! 979-836-5978 & Briannas.com

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NO OTHER ROSE BRINGS THIS MUCH JOY! Cin, cin! Toast in chic style with this Italian beauty. Aromatic with just a hint of rose petals & raspberries, Rosa Regale red sparkling wine is delightfully vivacious and festive. A real crowd-pleaser. RosaRegale.com

ADD SOME FLAVOR TO THE NEW YEAR! Resolved to eat healthy food that tastes great? Flavor up soups, stews, fish, veggies, ALL your healthy food faves with just a Squeeze! Spice World is real Ginger without the mess. Fat free, tasty & easy! spiceworldinc.com or 800-433-4979

VEGGIE BULLET The Veggie Bullet ups your kitchen game! This 3-in-1 machine automatically spiralizes, shreds AND slices a market's variety of veggies, fruits, cheeses, meats & more. Get 20% off! Code: RACHAELRAY at VeggieBullet.com

New Tastes New Year

BEST GRANOLA…EVER! All natural? Gluten-free? Non-GMO? YES! Handmade in small batches with wholesome goodies like ground flax seed & coconut, Jessica’s delicious granola is great for breakfast, snacks & baking! 20% off! Code: RR20 at JessicasNaturalFoods.com

GOOD VIBES ARE IN THE AIR Boost your space & spirit with the uplifting scent of David Oreck Candle Co’s Lemon + Grapefruit candle. Made with their soy & veggie wax formula and citrus essential oils. 15% off! Code: New15 at shop.pureaircandles.com or 800-464-1450

CELEBRATE! REJOICE! HAPPY NEW YEAR! Add rich, earthy tones to your cheese boards, recipes & festive pairings with Montchevre Non-GMO Goat Cheeses. The smooth and velvety Cabrie is pure delight when served warm on favorite veggies or proteins! 310-541-3520 & montchevre.com HAVE YOU MET THIS BRA? Careful. Once you put on a Coobie Seamless Bra you’ll never want to take it off. Soft, comfy & stylish, it wears amazing from yoga to work to date night. No wires, adj. straps. Save $20 on 3. Code: JAN3 at shopcoobie.com or 888-789-1037

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KITCHEN CAMEO

Can Octavia Spencer cook? Spencer plays a brilliant mathematician at NASA . So it’s only fitting that she gave our meat loaf her own genius spin. BY LAURA MORGAN

“I love Southern comfort foods: collards, cornbread, black-eyed peas, lima beans and sweet potatoes.”

“I modified the recipe to make individual meat loaves in a muffin pan. They should freeze well, which will be great when I return to the sanctuary that is my home after being on the road.”

“I’m not that great in the kitchen, but I’m trying to learn.”

“The funniest moment was when I set off my smoke alarm—I mean a full-on BEEP, BEEP, BEEP, and then a voice repeats FIRE, FIRE, FIRE. At least I know it works!”

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“I feel like I finished a crazy marathon and have come out the victor. I can’t wait to dig in to my first cheeseburger meat loaf! Thanks, Rachael!”

P H OTO G R A P H Y BY P E T E R A R D I TO ; F O O D ST Y L I N G BY M A R Í A D E L M A R C UA D R A ; P O RT R A I T BY G E T T Y I M AG E S ; A L L OT H E R P H OTO S C O U RT E SY O CTAV I A SPENCER .

In Hidden Figures (in

NATIONAL LAUNCH EVENT & SALE

Beautiful, functional furnishings that welcome you home

Jan. 27 - Feb. 5 | rachaelrayhome.com

100 calories

*

of endless possibilities.

3

SmartPoints value

TM

endorsed

per roll

Facebook.com/SandwichThins WEIGHT WATCHERS for services and SmartPoints are the registered trademarks of Weight Watcher International, Inc. Trademarks are used with permission by Bimbo Bakeries USA. © Bimbo Bakeries USA, Inc. All Rights Reserved.

*per roll