Innholdsfortegnelse for June - August 2015 i Allrecipes

Whenever people ask what makes us different from other food magazines or websites, the entire staff answers in unison: community. (Yes, we’re talking about you!) Community is the heart and soul of Allrecipes—it’s so important we put a sampling of members on the cover each issue. Community is the source of the recipes, the ratings, the (helpful, hilarious, and sometimes hard-core) reviews, and the feedback that guides and shapes this magazine. One of the places that your passion and creativity really come through is on social media—Facebook, Twitter, Pinterest, Instagram. (Check out social.allrecipes.com for one-stop social surfing!) We wanted to give a shout-out to some community members who posted some awesome stuff recently—thanks, and keep it coming! Happy eating! YOUR ALLRECIPEEPS PS: When we conducted focus groups last summer, you…

SAVED 68,107 TIMES Save any of these recipes to your online recipe box, or add them to your shopping list—all with a few taps on your phone! Page 2 shows how easy it is. SUBMITTED BY D Newman PREP 30 min COOK 1 hr, 10 min READY IN 2 hr, 50 min (includes cooling) SERVES 12 RATING 649 reviews Blueberry-Sour Cream Coffee Cake armagazine.com/blueberry-coffeecake “One really delicious and really unhealthy Sunday coffee cake. I have no idea where I got this recipe, but it was about 30 years ago and has been a family favorite since. The bake time is a bit longer if you’re using frozen berries.” —D NEWMAN 2 sticks butter, softened 2 cups white sugar 2 eggs 1 cup sour cream 1 teaspoon vanilla extract 2…

With close to 20 people in our immediate family, casual get-togethers with my children and grandchildren can be quite the production. To keep the kitchen chaos to a minimum, I’m always on the hunt for time-saving, crowd-pleasing recipes. Although my family is full of excellent cooks, the one dish that’s requested at every family gathering is my mother’s potato salad. It tastes so good on a hot summer day! The best part is that it can be made ahead of time, so it’s one less thing to stress about before a big party. My mother learned the recipe from her mother, so it’s been around for generations. I remember having it whenever we went on picnics with my cousin Nina and her family. We would leave early in the morning,…

1. Fresh Is Healthier. Frozen and canned vegetables with few ingredients are often better for you because they’re processed just hours after they’re picked. That’s when nutrients are at their peak. So a “fresh” vegetable that has been sitting in a warehouse for several days may actually have fewer vitamins and minerals than if it had been flash-frozen or canned just after harvest. 2. Potatoes Make You Fat. Frying and smothering anything in butter, cheese, and bacon can make you fat. Don’t blame the poor potato! Eat enough fried zucchini, for example, and you are likely to paunch out. Or drench every apple you eat with butter, sour cream, cheddar, and bacon bits, and what do you think will happen? A plain, medium-size white potato—which is a good source of…

979,915 summertime searches on Allrecipes.com for ‘barbecue’ or ‘grill’ recipes 1,019 pins of Alikat695’s Memphis Rub, a spicy blend of paprika, cayenne, mustard, and garlic. It’s the most-pinned grillingseasoning recipe on our Pinterest page 93,514 searches last summer for barbecue sauce recipes (feel free to get saucy with one of the 158 barbecue sauce recipes on our site) 17 great grilling recipes in this issue (see page 7 for the list) 582,844 views of ‘How to Grill Steaks,’ the mostwatched grilling video on Allrecipes.com Beef is our Facebook fans’ favorite grill meat: In our poll, 1,255 voted for steak or hamburger; 677 picked chicken. Beef is No. 1 on the site, too: It’s the most sought for summer grilling (462,000 searches) 173,819 summertime searches on the site for grilled veggies.…

Mayonnaise, in its purest form, is a mixture of eggs and oil (typically canola, soy, or olive oil). Lemon, vinegar, and a touch of sugar are also ingredients in homemade mayo, as well as the commercial brands. The “egg” piece is critical: There was a recent lawsuit between a major mayonnaise-producing company and a smaller maker over the use of the word “mayo” for a product that did not contain eggs. The lawsuit cited the Food and Drug Administration regulation that for a product to be called mayonnaise, it must contain eggs. (The abbreviated “mayo” is another thing.) Those eggs have created an additional mayonnaise hullabaloo. Some people believe that it’s unsafe to bring dishes containing mayo to a warm-weather event because the ingredients are unstable and promote bacteria. Time…

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Most of us freak out about not eating enough veggies, but the U.S. Department of Agriculture’s recommended amounts really aren’t that intense: It’s 2 to 2. cups daily for girls and women, and 2. to 3 cups for boys and men. See? It’s doable! Vegetables fall into five categories, and it’s good if you can try to eat from all of them during the week. In this list, the amount counts as a 1-cup serving. DARK GREEN • Broccoli: Three 5-inch spears; 1 cup florets • Kale, collard, mustard, and other big, dark leafy greens: 2 cups raw; 1 cup cooked • Romaine lettuce: 2 cups raw • Watercress and arugula: 2 cups raw STARCHY • Corn: 1 large ear; 1 cup • Green lima beans: 1 cup • Green…

SUBMITTED BY Chef John PREP 10 min COOK 15 min READY IN 50 min SERVES 4 RATING 3 reviews CHEF JOHN’S PANZANELLA armagazine.com/chef-johns-panzanella “Frying the bread cubes in olive oil makes them crispy, as does the dusting of parmesan cheese. The oil also soaks into the cubes, rendering them semi-dressing-proof.” —CHEF JOHN 2 cups (1∕2-inch-cubes) stale bread (2 ounces), or more to taste 1∕4 cup plus 2 tablespoons olive oil 1∕4 cup finely grated Parmigiano-Reggiano cheese, or to taste 1 pint cherry tomatoes, halved 2 tablespoons red wine vinegar, or more to taste 1∕2 teaspoon minced garlic, or to taste 1∕2 teaspoon salt 1∕4 teaspoon black pepper 1 pinch sugar 4 leaves fresh basil, thinly sliced, or more to taste [From our kitchen: We recommend doubling the basil for…

SUBMITTED BY Susan PREP 20 min COOK 1 hr READY IN 3 hr, 20 min (includes cooling) SERVES 8 RATING 93 reviews Raspberry Pie I armagazine.com/raspberry-pie-i “With black raspberries being fresh, I have made two of these pies this week.”—SUSAN 4 cups raspberries (1 quart) 11∕4 cups sugar 2 tablespoons plus 2 teaspoons cornstarch 2 tablespoons quick-cooking tapioca 6 tablespoons water 1 (15-ounce) package refrigerated, rolled, unbaked pie crusts (2 crusts), or use Butter Flaky Pie Crust recipe (page 101) 4 tablespoons cold butter, cut into bits 1 Position 2 racks in lower third of oven. Put a sheet of foil just a few inches larger than pie plate on bottom rack. [From our kitchen: The foil catches drips but still allows heat to circulate so crust cooks evenly and…

Once you’ve tasted grilled corn on the cob, it’s pretty hard to go back to cooking it in boiling water. But when you grill, is it better to leave the husks on or off? We’ve had it both ways and thought both were awesome, so we decided to ask someone closer to the cornfields: friend and chef-farmer Ian Knauer of PBS television’s The Farm, a partner in the Farm Cooking School in Stockton, New Jersey. “I always leave the husks on, with the silk removed,” he says. “Whether your corn is just picked from the field or bought at the supermarket, leaving the husks on keeps the corn moister. And the husk itself adds earthy and, well, corny flavor.” There you have it, straight from the farmer’s mouth.…

Sometimes it’s just too hot to drink red wine. Sometimes you just don’t feel like fussing with individual cocktails. And sometimes you need to go a little fancier than beer. Sangria is the answer to all of these quandaries. And here’s the only formula for sangria you’ll ever need… The wine: A 750-milliliter bottle of fairly light, very dry red wine works best. Give Spanish wines from Rioja a try, and those made with Garnacha grapes. Or get radical and use sparkling wine, rosé, brandy, sherry, or white wine instead of red. Pour the wine into a decent-size pitcher. The sweetener: It’s easier to add sweetness than to subtract it. Add a cup of orange juice (preferably freshsqueezed) and 3/4 cup of good-quality orange liqueur (such as Grand Marnier) to…

My house sits on a shaded city lot that has just one sunny area: a concrete driveway. So the idea of growing my own tomatoes was pretty much a fantasy…until I learned about strawbale gardening (Straw Bale Gardens, by Joel Karsten, is the bible on the topic, FYI). I learned that straw bales act as both container and growing medium, so you don’t have to build raised beds or fork over cash for bags of garden soil. You can grow just about anything in them, from watermelons to carrots, and you can put the bales anywhere there’s good sunlight—yes, even driveways. Oh, and, when gardening season ends, you just dump the whole endeavor in your compost pile. Living in Indiana, I easily scored a couple of bales of straw at…

SUBMITTED BY Lol PREP 15 min COOK 5 min READY IN 20 min SERVES 4 RATING 23 reviews Skewered Cantaloupe armagazine.com/skeweredcantaloupe “Don’t turn your nose up at this dish! Melon grills beautifully, and the minty sauce takes it to the next level. For a great dessert, serve it with big scoops of vanilla ice cream.” —LOL 1 (21∕2-pound) firm but ripe cantaloupe, peeled, seeded, and cut into 11∕2-inch cubes 8 wooden skewers, soaked in water for 30 minutes [From our kitchen: To make it easier to turn the slippery melon on the grill, we double-skewered.] 1∕4 cup butter 1∕2 cup honey 1∕3 cup chopped fresh mint leaves 1 Preheat an outdoor grill to medium (325°F to 375°F) heat. 2 Thread cantaloupe onto skewers. Melt butter with honey in a small…

SUBMITTED BY AshleyR PREP 10 min COOK 20 min READY IN 30 min SERVES 6 RATING 12 reviews Spicy Bacon-Wrapped Scallops armagazine.com/spicy-baconwrapped-scallops “I like my scallops a little spicy, so I added a Cajun kick to them. I of en make these for my husband on our date nights and serve them with steak.” —ASHLEYR 12 slices bacon (about 11 ounces, not thick-cut) 12 large sea scallops (1 pound), patted dry 1 teaspoon Cajun seasoning 1 tablespoon olive oil 2 lemons, cut into wedges 1 Cook bacon in a large skillet over medium heat, turning occasionally, until lightly browned but still pliable, 2 to 4 minutes. Transfer to paper towels to drain, and pour of grease from skillet. 2 Wrap a bacon slice around each scallop, secure with a…

Trying to force vegetables—or any food—on people in the name of good health just doesn’t work. When my son refused to eat any—seriously, any—food of color for two years, I tried every kind of mommy magic (please don’t judge): bribing, coercing, wheedling, and all but begging. How could it be that I, a nutrition writer, had a child who refused to eat vegetables?! My epiphany came while sitting in a conference room filled with researchers. One of them talked about a study that had explored fat’s role in our diet. Scientists studied villagers in Crete to monitor the effect of removing olive oil from their diet. The most significant finding: They stopped eating vegetables. Uh, yeah. The vegetables just didn’t taste as good without olive oil. Think about it: Would…

Chocolate. Nuts. Marshmallows. For such simple ingredients, these three have made quite the stir on the ice cream scene. The true origin of rocky road ice cream is a mystery, but it’s said to involve at least three major ice cream makers during the Great Depression: Joseph Edy (yes, that Edy), his partner, William Dreyer (yes, that Dreyer), and Fenton’s Creamery of Oakland, California. They all claim to have invented the treat in 1929. Even the source of the name is unclear: Was it named for its bumpy texture (literally resembling a rocky road), or as a joke to describe the dire times? You know what we’ve decided? It doesn’t really matter how it came to be-what’s important is that you get into the kitchen and start churning! SUBMITTED BY…

If you’ve banished your slow cooker to the cupboard for the summer, pull it back out, pronto! The low-and-slow method is a great way to keep the kitchen (and the cook) cool when even the thought of turning on the stove makes you wilt. We went straight to our Slow Cooker board on Pinterest for inspiration. Give these recipes a try, or check out the board yourself for more ideas and to pin your own favorites! 637 PINS SUBMITTED BY Jennifer0320 PREP 30 min COOK 6 hr, 15 min READY IN 6 hr, 45 min SERVES 8 RATING 49 reviews Slow-Cooker Zucchini Soup armagazine.com/slow-cookerzucchini-soup “This thick soup is great served with French bread or ladled over rice or noodles. It’s even better the next day!” —JENNIFER0320 1 tablespoon olive…

1. WASH ’EM Remove any stuck-on labels and give your peppers a rinse. We’re working with red bell peppers here, but you really can roast any kind of pepper. Remember to wear gloves if you’re using spicy chile peppers 2. CHAR ’EM In the oven (awesome for multiple peppers) Preheat broiler to high or oven to 500°F. Set peppers on a foil-lined broiler pan or baking sheet 4 inches from heat source. Cook, turning occasionally with tongs, until peppers sof en and skins are charred and blistered on all sides, 5 to 30 minutes total, depending on pepper size. OR: Over a gas burner (ideal for 1 pepper) Turn burner to medium-high. Using tongs, set pepper on burner grate directly over f ame. Cook, turning occasionally with tongs, until pepper…