Innholdsfortegnelse for April/May 2018 i Allrecipes

You’ll find a lot of these spring favorites in recipes throughout this issue, along with stories showcasing a wide range of flavors. “Spice World” (page 82), for instance, introduces three very different spice blends and ways to use them, and “Bowled Over” (page 90) offers great ideas to customize what’s for dinner. Speaking of dinner, readers often ask us for help in pulling everything together into menus. We run several menus each issue (10 of them start on page 40), pairing our recipes with simple sides or desserts. And now we can offer even more help: We just launched an Allrecipes Meal Plans service that delivers a new menu every week, using top-rated recipes selected by Allrecipes food editors. Our partnership with eMeals makes the menus and recipes available…

1 Remove and launder the soft stuff: curtains, towels, rugs, and other linens. While They’re in the Wash… 2 Remove all items (including small appliances) from counters, open shelving, and floors. Remove racks from oven and set oven to self-cleaning mode. While It Cleans… 3 Dry-dust all surfaces with a dustcloth, broom, or vacuum, working from the top (ceiling, light fixtures, walls, upper cabinets, shelves, and countertops) all the way down to lower cabinets and the floor. 4 Make separate cleaning (hot water with dish detergent or Borax) and rinse (hot water) basins, rinse your cloth well before sudsing up, and wash all surfaces—again starting from the top and working your way down. Don’t forget appliances, cabinet fronts, handles, knobs, counter edges, light fixtures, switches, or the undersides of…

Cilantro-Lime Steak Salad armagazine.com/cilantro-lime-steak-salad For Dressing2 teaspoons seeded and minced jalapeño pepper1 clove garlic¾ teaspoon minced fresh ginger⅓ cup lime juice¼ cup packed cilantro leaves2 tablespoons honey2 teaspoons balsamic vinegar½ teaspoon salt, or to taste⅓ cup extra-virgin olive oilFor Salad1 pound flat-iron steakSalt and black pepper, to taste1 cup corn kernels, at room temperature, or kernels from 1 ear grilled fresh corn1 cup chopped yellow or orange bell pepper½ cup thinly sliced red onion1 plum tomato, diced½ jalapeño pepper, thinly sliced (optional)8 cups torn romaine lettuce½ cup crumbled feta cheeseTortilla chips, for garnish Make Dressing 1. Blend jalapeño, garlic, and ginger in a blender until finely chopped. Add lime juice, cilantro, honey, balsamic, and salt; pulse to blend. With blender still running, drizzle in oil until well incorporated. Make…

“I double the chicken recipe and freeze half for a meal later on. It freezes and reheats very well. Occasionally, I’ll add a can of diced green chiles.” – STACY “You can make this with frozen artichoke hearts for a little less sodium. Sprinkle a few capers on top, and add a little paprika or cayenne pepper. Use boneless chicken thighs for dark-meat-lovers.” – ITALIANFOODIE Spinach-Artichoke Chicken armagazine.com/spinach-artichoke-chicken 2,072 REVIEWS HANDS-ON 10 min TOTAL 45 min SERVES 6 SUBMITTED BY amanda bibb 1 (15-ounce) can artichoke hearts, drained and chopped1 (10-ounce) package frozen spinach, thawed and squeezed dry¾ cup grated Parmesan cheese¾ cup mayonnaise½ teaspoon black pepper¼ teaspoon garlic powder6 boneless, skinless chicken breasts 1. Preheat oven to 375°F. Line a 10x15-inch baking pan with foil; lightly coat with…

AGE: 53 WHERE I GREW UP: Great Barrington, Massachusetts WHERE I LIVE NOW: New York City DAY JOBS: The Real Housewives of New York City star, inspirational and lifestyle speaker, and (the BEST job) mother WHO I COOK FOR: My daughter, Hannah Lynch (she loves traditional, old-school mommy dishes); my boyfriend, John Mahdessian, on the weekends; and a variety of friends and characters at dinner parties in the country. No one leaves Blue Stone Manor hungry PET: A chocolate cocker spaniel named Lucy FAVORITE THINGS TO COOK: I don’t really cook from recipes. I can cook anything and have a great understanding of “occasion” cooking: holidays, dinner parties, themed events. FOLLOW THIS COOK Go to armagazine.com/dorindamedley to find Dorinda’s recipes and feed your feed. Signing in and following cooks…

Juli’s Bee’s Knees armagazine.com/julis-bees-knees 2¾ cups pineapple juice2 cups gin1½ cups lemon juice1½ cups white grapefruit juice½ cup honey Grapefruit slices, for garnish Blend all ingredients in a blender until frothy. Pour into a pitcher; serve in glasses over ice. Garnish with grapefruit slices. PER 1-CUP SERVING: 272 CAL; 0.3g FAT (0g SAT); 0.9g PRO; 37g CARB; 0.6g FIBER; 4mg SODIUM; 33g SUGARS BRAND-NEW RECIPE! GO ONLINE TO RATE AND REVIEW. hands-on 10 min total 10 min serves 8 submitted by: betty soup QUICK…

LESS IS MORE. Rather than buying a big bouquet, showcase just a few stems of a favorite flower, such as these cute white anemones.…

To honor the moms we have, the moms we are, and all the mother figures in our lives, we’re sharing “mom and me” selfies on Mother’s Day this year. Join us, won’t you? Share a favorite portrait, selfie, or snapshot of a touching moment with you and your mom (and/or your children) on Instagram. Use the hashtags #myallrecipes #momandme and share on Mother’s Day, May 13, to show all our moms some extra love.…

1 START THE DAY RIGHT AT DONUT BAR Chef Santiago Campa’s award-winning doughnuts are a definite don’t-miss! Tip: Go early. Donut Bar (donutbar.com) makes about 3,000 doughnuts in-house daily, but they sell out quickly. I recommend the maple bacon and crème brûlée doughnuts. P.S. Don’t forget to grab utensils—these doughnuts are truly huge! 2 STROLL LIBERTY PUBLIC MARKET This beautiful food hall and then some (libertypublicmarket.com) is on a former campus of the U.S. Naval Training Station. Historic buildings that once housed a naval commissary here have been turned into a dining and cultural hub. Many of the food vendors are local, most having previously operated food trucks or farmers market stands in the area. Take your purchases to the patio to dine and soak in some of our…

WINE & BEER PAIRINGS WINE PICK Chloe Collection Rosé or other rosé or Pinot Noir WINE PICK Fish House Sauvignon Blanc or other very dry white wine WINE PICK OneHope Pinot Noir or other California Pinot Noir WINE PICK La Marca Extra Dry Prosecco or other dry sparkling wine…

MICRO-WHAT? Most veggies and herbs can be harvested as young plants, but seeds labeled “microgreens” are designed especially for this, so they’re easier to grow and offer a more consistent yield. Small but Mighty Don’t let their size fool you! Microgreens contain as many vitamins and minerals as fully grown produce (and sometimes even more). Why? Because the nutrients they would use to grow big and tall are still in the leaves. Look for microgreens seeds at garden stores or sites such as johnnyseeds.com. Radish, Swiss chard, and broccoli microgreens are popular options for grown-ups. For kids, choose those with a sweet, mild flavor—such as pea microgreens. Small Greens, Big Smiles Even if your child is green-food shy, she may be more likely to try itty-bitty microgreens that she…

SUNSWEET® D’NOIR™ PRUNES Delicious, juicy and preservative free, Sunsweet D’Noir™ Prunes make any dish a delightful indulgence. Did you know, just 5-6 prunes a day help support bone health. Find out more at Sunsweet.com. FEEL SAFE AND SOUND WITH GEICO. Be sure to protect what you call home with homeowners or renters insurance. The GEICO Insurance Agency can help you get the affordable coverage you need and the peace of mind you desire. Get a free quote today. Geico.com Homeowners, renters and condo coverages are written through non-affiliated insurance companies and are secured through the GEICO Insurance Agency, Inc. WALNUT CHEESE CROSTINI 16 baguette or ciabatta slices, diagonally cut for larger slices⅓ cup shredded Pepper Jack cheese⅓ cup chopped California walnuts½ teaspoon Mexican seasoning blendOlive oil cooking spray¾…

Seems like you can’t go to any gathering these days and not hear at least one person say, “Oh, thanks. I feel great, too. I’ve been doing keto.” The keto diet (short for ketogenic) is hot—for many good reasons. It also has its naysayers, and there are good reasons for that, too. WHAT EXACTLY IS THE KETO DIET? Your body prefers to burn glucose for fuel, and carbohydrates are the best source. And when those are exhausted, fat is next on the glucose assembly line. The ultralow- carb, very high-fat, protein-moderate keto diet forces your body to turn first to fat for energy, creating a state of ketosis. Your fellow cooks are curious about keto, too: It’s one of the top diet search terms on Allrecipes.com. Turn the page…

For glowing, dewy skin this spring, eat your carrots. when I say carrot, you probably think orange. But in the history of carrots, the orange carrot is a relatively recent creation—born from a gene mutation in the original domesticated purple, white, and yellow carrots in the 17th century. Though rainbow carrot varieties are in vogue these days, the crunchy orange-color specimens actually are tops in beta carotene—and thus your best bet for healthy eyes and glowing skin. When you eat orange carrots, their vast stores of beta carotene convert to vitamin A, which supports skin cell renewal and turnover (read: a smoother complexion and fewer blemishes), oil balance, and UV protection. And just one cup of sliced raw orange carrots gets you four times your daily vitamin A needs.…

Apricot Brown Sugar Ham armagazine.com/apricot-brown-sugar-ham 1 (10-pound) cooked spiral-cut ham (discard any flavoring packet)⅔ cup packed brown sugar⅓ cup apricot jam or preserves2 teaspoons mustard powder 1. Preheat oven to 325°F. Put ham, cut side down, on a large sheet of foil. 2. Stir together brown sugar, jam, and mustard in a small bowl. Brush half of mixture onto ham. Wrap foil around ham, then set in a roasting pan. 3. Roast ham 2 hours and 10 minutes, then brush with remaining half of glaze. Rewrap ham and continue roasting, covered, until heated through, about 20 minutes more. Remove from oven and let stand, still covered, 20 minutes. If desired, spoon juices over ham to serve. PER 7-OUNCE SERVING: 245 CAL; 7.2g FAT (2.4g SAT); 33g PRO; 12.6g CARB;…

Strawberry Cream Cheese French Toast armagazine.com/strawberry-cream-cheese-french-toast For French Toast Casserole 12 slices home-style white bread, cut into 1-inch cubes (about 9 cups)2 (8-ounce) packages cold cream cheese, cut into 1-inch cubes1½ cups sliced fresh strawberries, plus more for garnish12 eggs2 cups half-and-half⅓ cup pure maple syrupFor Sauce1½ cups sliced fresh strawberries1 cup sugar1 tablespoon butter3 drops red food coloring (optional) Make French Toast Casserole 1. Generously grease a 9x13-inch baking dish. Spread half of bread cubes in dish, then scatter cream cheese evenly over top. Layer on 1½ cups strawberries, then top with remaining bread cubes. 2. Whisk together eggs, half-and-half, and syrup in a large bowl until well combined. Pour mixture evenly over bread cubes. Press bread gently with back of a spoon to thoroughly moisten. Cover and…

Join a CSA Believe it or not, a box full of veggies showing up at your door every week can feel like Christmas for kids. Suddenly, even veggie-phobes will eat baby turnips, radishes, sugar snaps, and carrots right out of the box. I have seen it happen with my own eyes after subscribing to a local CSA (community-supported agriculture). Visit a Farm If you’ve joined a CSA, ask the organizers if you can bring the kids for a farm visit; otherwise, look around your town for farms with U-pick options. Spending a day in the sun where food grows—and letting kids get their hands on the plants—brings out the magic in humble produce like no trip to the market ever can. Make It Delicious Child nutrition experts agree: No…

Radish Top Soup armagazine.com/radish-top-soup 2 tablespoons butter1 large onion, diced4 cups raw radish greens, from two 8-ounce bunches radishes [Reserve 5 radishes to slice for garnish. We used both regular and watermelon varieties for more color.] ¾ pound potatoes, peeled and sliced4 cups reduced-sodium chicken broth⅓ cup whipping creamCracked black pepper 1. Melt butter in a large saucepan over medium heat; add onion and cook until tender, 5 to 7 minutes. Add radish greens and potatoes; stir to coat. Pour in broth and bring to a boil. Reduce heat to medium-low and simmer, covered, 15 minutes. Uncover and simmer 30 minutes more. 2. Remove soup from heat and let cool slightly, about 10 minutes. Transfer to a blender or food processor; pulse until smooth. 3. Return soup to saucepan,…