Innholdsfortegnelse for February/March 2018 i Allrecipes

WINTER IS MY FAVORITE TIME to get in the kitchen and try something new—a new technique, a new ingredient, a new tool. And that’s what you’ll find this month in our first project issue: flavors and recipes that entice you to explore new ideas, like baking a sweet loaf of babka (our cover recipe that’s perfect served with morning coffee), or experimenting with Asian steamed buns filled with pork (you’ll want to invite friends over to taste the results—yum). And with dinner tonight in mind, we have several recipes you can make now and freeze to serve on another day. Enjoy the adventure! Editor in Chief LETTERS & COMMENTS feedback@armagazine.com SUBSCRIPTION HELP allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017…

Some Allrecipes community members love their pets so much they use a pet photo for their profile picture or sneak their pet into recipe shots. We get it: Pets are part of the family! That’s why these furry friends—we call them Allrecipets— have earned a place in our pages, too. “Max loves food. His superhero power is being able to hear a Cheez-It box being opened 30 miles away.”—Patti Weiss Patti Weiss of Philadelphia tells us about this issue’s featured pet: her baby, Maximus Furrilious Weiss. Max was adopted five years ago after he was found abandoned in New Jersey. He and his black-furred brother, Russell, are both cairn terriers (like Toto from The Wizard of Oz). They’re inseparable. They nap together, eat together, and sit together. They love each…

When blogger and cooking teacher Marge Perry wants to get kids in her after-school cooking program to eat more veggies and fruits, she uses the same easy strategy she did at home. Right before cooking dinner, she brings out cups of cut-up vegetables such as sweet red peppers, carrots, and cucumbers. “It’s the time of day when they’re hungry, so they’re eager to snack on them. I also put out ‘new’ vegetables—like jicama and radishes— knowing this is the best shot I have at introducing an unfamiliar vegetable. It works like a charm!”…

“This is a very good salad, with great textures and flavors from the fruit. I used baking sugar, which is finer than regular sugar. I halved the sugar and it was still pretty sweet. Next time I’ll use even less.” – JEEBEE Winter Fruit Salad With Lemon Poppy-Seed Dressing armagazine.com/winter-fruit-salad ½ cup lemon juice¼ cup sugar1 tablespoon diced onion1 teaspoon Dijon mustard½ teaspoon salt½ cup vegetable oil1 tablespoon poppy seeds1 head romaine lettuce, torn into bite-size pieces (about 8 cups)1 red apple, cored and sliced1 pear, cored and sliced1 cup cashews, coarsely chopped¼ cup dried cranberries Grated Parmigiano-Reggiano cheese, for garnish 1. Blend lemon juice, sugar, onion, mustard, and salt in a blender until well combined. With blender still running, add oil in a slow, steady stream until mixture is…

Buy any of these featured brands from any retailer, send us your receipt and receive a $5 Mastercard® reward card. free $5 GIFT CARD WITH PURCHASE 2 WAYS TO REDEEM: @ MAIL IN or EMAIL See Details Below SWEET POTATO PULLED PORK SLIDERS 1½ cups pulled pork in barbecue sauce, warmed1 20-ounce package Alexia. Waffle Cut Sweet Potato Seasoned Fries1 cup prepared coleslaw⅓ cup mild yellow banana pepper rings 1. Prepare waffle cut fries according to package directions. Cool slightly for 5 minutes. 2. To assemble sliders, place pulled pork on 16 waffle cut fries. Top with coleslaw and pepper rings. Place remaining waffle cut fries on top of coleslaw. Serve warm. For more recipes, visit AlexiaFoods.com NEW! BUSH’S® SPICY KIDNEY CHILI BEANS' How do you make kidney beans the…

FOLLOW THIS COOK Go to armagazine.com/hilarie-burton to find Hilarie’s recipes and feed your feed. Signing in and following cooks you like on Allrecipes.com helps us serve up more of the recipes, videos, and info you crave. Plus, it’s free! More than 55 million cooks visit Allrecipes.com every month. Each has a story. This actress? She finds the sweetness and spice in life with her family on a farm in upstate New York. WHERE I GREW UP: Sterling, Virginia WHERE I LIVE NOW: A 100-acre farm in New York’s Hudson Valley DAY JOBS: Farmer and soccer mom SIDE HUSTLES: A little acting, co-owner of a local candy store (Samuel’s Sweet Shop), and a volunteer for Astor Services for Children and Families WHO I COOK FOR: My husband, Jeff (the actor Jeffrey…

Americans consume 20% of their daily sodium from sandwiches. BONUS! Get more great health and wellness content at eatingwell.com/strive. There, you’ll find the tools, resources, and inspiration you need to live your healthiest life.…

Babka recipes vary, but most involve a dough that’s filled, rolled, twisted, and then baked in a loaf pan, sometimes with streusel or glaze. Ours includes a lengthwise cut before twisting, which makes babka’s craveable layers visible from every angle. Don’t worry: It looks fancy (and it IS a little messy), but it’s seriously easy to do. Basic Babka armagazine.com/basic-babka HANDS-ON 30 min TOTAL 4 hr, 25 min SERVES 18 (makes 3 loaves) SUBMITTED BY nicholio For Dough ½ cup sugar¼ cup butter1 teaspoon salt1 cup hot (185°F) milk2 (0.25-ounce) packages active dry yeast¼ cup warm (110°F to 115°F) water2 eggs4½ cups flour For Walnut Filling 3 eggs1 cup packed light brown sugar⅓ cup plus 2 tablespoons butter, melted1½ teaspoons cinnamon1 teaspoon vanilla4 cups walnuts, chopped Prepare Dough 1. Stir…

the oats that fill your breakfast bowl and bulk up your favorite cookies have surprisingly humble origins. When oats first cropped up in fields of wheat and barley, they were viewed as common weeds. Soon, however, they got noticed and domesticated for their own nutritional benefits and their ability to thrive in damp conditions. Today, it’s clear that oats soothe nerves (they contain a natural sedative that can lessen anxiety and insomnia) as well as skin. You’ll find oats (often labeled avena sativa) in calming creams and itch-relieving baths, where their sticky beta-glucan fiber quiets irritation and can even help heal minor wounds. Nutritionally, oats are mineral marvels, packed with a range of beauty boosters that support skin health from within. Whether you prefer them as a creamy porridge or…

“My daughters enjoy using whisks like these. The tapered handles make them easy for hands of all sizes to hold.” – JENNIFER BAKER 1. Chefaith Balloon Whisks Both kids and moms can get a grip on these whisks, thanks to their chubby, ergonomically designed wooden handles. $9 for two at chefaith.com “My kids love regular (made for grown-ups) kitchen tools that are easy and fun to use, such as a mortar and pestle or this Oxo chopper.” – @FABEVERYDAYBLOG 2. Oxo Good Grips Mini Chopper Put nuts or herbs beneath the chopper and press down on the soft knob to quickly and easily chop without exposing tiny digits to sharp blades. $12 at oxo.com 3. Oxo Good Grips Mixing Bowl Set The nonslip coating on the bottoms and…

FOR AN APPETIZER PARTY, plan on about 12 servings per guest. FOR BEER, assume two 12-ounce bottles per person per hour. FOR WINE, have one bottle for every two guests (about three glasses per person). FOR A VEGGIE PLATTER, assume about six pieces per person. FOR LEAFY VEGETABLE SALADS, plan on about 1 cup per person, before dressing. FOR DIPS (like our Artichoke and Spinach Dip, Restaurant Style on page 58) and salsa, have about ½ cup per person on hand. ALSO, time hot appetizers to come out of the oven every 10 to 15 minutes. And where possible, prep dishes ahead of time to avoid a last-minute kitchen crunch. “I used instant lemon pudding mix, and it worked out fine. For a more lemony icing, I added about a…

“My mother used to make this, but she used milk instead of water. Two thumbs up!” – SHANNON HOOKS Spaetzle I armagazine.com/spaetzle 4 cups flour5 eggs1 teaspoon salt¾ cup water2 tablespoons butter3 tablespoons chopped fresh herbs [From our kitchen: We added 2 tablespoons finely grated carrot to ours and tossed it in with the herbs.] 1. Bring a large pot of water to a boil. 2. Meanwhile, stir together flour, eggs, and salt in a large bowl. Gradually stir in water until a soft dough forms. (It will look ragged at first, but will become smooth and sticky after the water is incorporated.) Carefully squeeze dough through a noodle press or push through a large-hole colander into boiling water. Boil until noodles begin to float, 3 to 4 minutes. Drain…

Go With a Dough Between the rolling and the fun of working with cookie cutters, any roll-out cookie dough is a hands-down winner for a group project. Have a second, smaller rolling pin on hand for really little kids. Give them their own lump of dough to work on while you roll out the majority of the batch. (They won’t notice that most of the cookies are your handiwork, since playing with dough is so engaging.) Older kids can roll the real dough with some tutelage and plenty of flour on the pin, countertops, and cutter to prevent sticking. Try Muffins and Quick Breads Dump-and-stir muffin and quick bread recipes are so simple, they’re likely to go right even if things are a little off. Using mini pans—like mini loaf…

“You don’t have to blend the ingredients in a food processor, but I recommend it. It allows the flavors to mix and grinds the herbs (which increases the flavor of any herb).” – CHRISTIE Best Steak Marinade in Existence armagazine.com/best-steak-marinade-in-existence ½ cup olive oil⅓ cup fresh lemon juice⅓ cup soy sauce⅓ cup Worcestershire sauce3 tablespoons dried basil1½ tablespoons minced fresh garlic1 teaspoon black pepper½ teaspoon hot sauce or crushed red pepper flakes1 (1½ -pound, 1-inch-thick) sirloin steak, cut into 4 pieces2 tablespoons butter 1. Blend oil, lemon juice, soy sauce, Worcestershire, basil, garlic, black pepper, and hot sauce in a blender on high speed until well combined, about 30 seconds. 2. Put steak in a 1-gallon zip-top plastic bag; add marinade. Seal bag and turn to coat. Chill at least…

“I thought I’d miss the tomatoes that are usually added to guacamole, but I did not at all. This has a great combo of flavors that you can adjust to taste.” – CHRISTINA Knock-Off of Chipotle Guacamole armagazine.com/knock-off-guacamole 6 large avocados, halved, pitted, and peeled¼ cup finely chopped red onion2 tablespoons finely chopped jalapeño pepper [From our kitchen: Leave the seeds in if you like a little more kick.]1 teaspoon garlic salt½ teaspoon cumin1½ tablespoons lime juice Mash avocados in a large bowl with a fork or potato masher until creamy and a few chunks remain. Stir in onion, jalapeño, garlic salt, and cumin until evenly combined. Stir in lime juice. Garnish with red onion slices, if desired. (Dip keeps up to 24 hours, chilled with its surface covered with…

“Let me start off by saying I hate making sugar cookies—the rolling, the crumbling, the chilling. But these have made me a convert. They don’t need much chilling, and the texture is gorgeous.” – MAMASHAKE We ♥ Cookies armagazine.com/we-heart-cookies 3 tablespoons whipping cream1 tablespoon red food coloring3¾ cups flour2 teaspoons baking powder1 cup butter, softened1 cup white sugar2 eggs1 teaspoon vanilla extract Powdered sugar, for dusting 1. Stir together whipping cream and food coloring in a small bowl. In another bowl, stir together flour and baking powder. 2. Cream together butter and white sugar in a large bowl with an electric mixer. Stir in eggs and vanilla, then flour mixture, then whipping cream mixture. Divide dough in half for easier handling. Cover and chill until firm, 1 to 2 hours.…

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DIY SIMPLE SYRUP Stir together ¼ cup sugar and ¼ cup water in a small saucepan. Cook, stirring, over medium-high heat until the sugar is dissolved. Let cool before using. Store up to 2 weeks, chilled in an airtight container. Tickled Pink Martini armagazine.com/tickled-pink-martini ½ cup gin2 tablespoons freshly squeezed pink grapefruit juice1 tablespoon dry vermouth1 tablespoon simple syrup (above)1 teaspoon freshly squeezed lemon juice2 small pink grapefruit wedges, for garnish Combine gin, grapefruit juice, vermouth, simple syrup, and lemon juice in a cocktail shaker. Add ice cubes, cover, and shake until very cold. Strain into 2 chilled martini glasses. Garnish with grapefruit wedges. (We rimmed our glasses with a fun mix of crushed pink peppercorns and coarse sugar.) PER MARTINI: 58 CAL; 0.1g FAT (0g SAT); 0.3g PRO; 8.6g…