Innholdsfortegnelse for October/November 2020 i Allrecipes

THE power OF food Food brings us together in so many situations. This issue’s cover is a reminder that even though we’re social distancing, we can still share favorite recipes and enjoy them wherever we are. Since a favorite recipe often comes with a heartfelt story, we asked some of our Allstars to share a dessert that reminds them of happy holidays past. Their stories and recipes start on page 44. We loaded the issue with lots of turkey and sides (I can’t resist extra helpings of the Epic Mashed Potatoes on page 29) and some creative wine suggestions. Choosing wine to go with a gathering of flavors from around the globe is not so easy, but we found a wine educator to take on the task. See Julia…

ALLSTAR TIP Do an inventory of your tools and set them out the night before. “Last Thanksgiving, I knew I had a set of turkey lifters, but I could not find them to save my life,” says Brenda Venable. “I finally found them, in March, when I was looking for something else.” OTHER ITEMS THE ALLSTARS LOVE Electric knives for carving, manual/pull choppers for making quick work of onions and celery, and terra-cotta or ceramic bread stones to keep the bread basket warm. “I used to go through a roasting pan a year. But this one—Cuisinart Chef’s Classic Stainless 16-inch Roasting Pan with Rack, $60 at cuisinart.com—has held up for several years. The side handles provide easy gripping for lifting the turkey in and out of the oven. And since it sits…

WE SAY, “WHAT KIND?” There are many types of taters, and each shines a little more brightly depending on the cooking method you use. When you know which spuds to mash, which to roast, and which to fry, you’ll appreciate these humble pantry staples as the superstars they are. These recipes make the most of fluffy russets, waxy reds, and creamy Yukon Golds. EPIC MASHED POTATOES HANDS-ON 25 MIN TOTAL 40 MIN SERVES 8 SUBMITTED BY BRANDY 20 REVIEWS High-starch potatoes, such as russets or Idaho varieties, are the best choice for mashed potatoes. They fall apart easily during cooking, which makes them easier to mash. Their fluffy texture soaks up butter and cream for luxurious mashed potatoes. 2 lb. baking potatoes, peeled and cut into 1-inch cubes5 slices bacon,…

1. Maple-bacon Brussels Sprouts Preheat oven to 400°F. Arrange 2 lb. halved Brussels sprouts in a single layer on a foil-lined 10x15-inch baking pan. Drizzle with 3 Tbsp. olive oil; toss to coat. Sprinkle with ½ tsp. salt and ¼ tsp. pepper; roast 10 minutes. Drizzle with 3 Tbsp. pure maple syrup; toss to coat. Roast until tender and beginning to brown, 10 to 15 minutes more. Toss with 5 slices cooked and crumbled bacon. Serves 8. 2. Herb Butter Biscuits Dress up canned refrigerated biscuit dough. Preheat oven to 400°F. Stir together ⅓ cup melted butter, 2 Tbsp. chopped fresh basil, 1 Tbsp. chopped fresh rosemary, 1 tsp. Dijon mustard, and a dash of hot pepper sauce in a bowl. Dip each biscuit into mixture, then arrange on a…

Even if we’re unable to gather around the same table or agree on the best way forward, we can still share a toast or a moment via Facebook or Zoom. We can still take a swing at a new recipe and enjoy—together, even across the miles—a dish that’s as satisfying and comforting as a hug. Here, a Thanksgiving menu that delights in our differences and reminds us of our shared humanity: delicious dishes from diverse points of view that celebrate unique flavors and magically, wonderfully, taste even better when enjoyed together. ON THE Menu— Recipes on pages 96–98 1 Southern Italian Thanksgiving Stuffing 2 Asian-Inspired Green Beans 3 Roasted Delicata Squash with Garam Masala Mayo 4 Spiced Orange-Cranberry Sauce 5 Angie’s Perfect Dinner Rolls 6 Smoky Poblano Corn Pudding (photo on…

You love it in pies, breads, soups, and even lattes—but has antioxidant-packed pumpkin made it into your beauty routine? This favorite fall flavor is also a treat for skin, thanks to pumpkin’s rich stores of carotenoids. A single cup of cooked pumpkin has more than seven times the recommended daily amount of vitamin A, from the carotenoid beta-carotene. Essential for cell renewal and repair, carotenoids also support balanced oil production and can increase skin’s UV defenses. When pumpkins were first cultivated in Central America—an estimated 9,000 years ago—they were small and bitter. Today the flesh of pumpkins is packed with natural sweetness in addition to enzymes and naturally occurring alpha hydroxy acids that gently speed up skin cell turnover. Those skin smoothers leave your complexion glowing when applied on the…

About me: I’m Danielle Kartes, 38, a food stylist and cookbook author, and I live in Redmond, Washington. I have a blog at rusticjoyfulfood.com. Why I love cooking: I felt such joy as a kid when people liked to eat what I made. These days, cooking is absolutely a form of therapy for me. Who I cook for: My darling husband, Michael, and my sweet boys, Noah, 9, and Milo, 3. (That’s them in the photos at right.) My philosophy about cooking: I want people to get fast, delicious results far more easily than they once thought possible. I’m all about cutting out steps if I can, and having a good time. I like to make real food—simple food that makes you happy. Best holiday food memory: The first…

“This makes a big batch, so it’s perfect to make ahead for healthy lunches for the week.”– MBKLEMENT “This is perfect with a little grated Parmesan on top and some warm, crusty bread.”– LRD1975 “You can eat this as a soup or thicken it slightly and serve it over rice.”– CINDY “I love this soup because you can add other veggies and customize it as you like.”– DONADA BIÇAKU “To make this vegan, I used four types of mushrooms instead of chicken, and vegetable stock instead of chicken stock.”– TWINKLETOES ;D MOROCCAN LENTIL SOUP WITH VEGGIES HANDS-ON 20 MIN TOTAL 1 HR, 20 MIN SERVES 8 (MAKES 13 CUPS) SUBMITTED BY SASSY MOROCCAN 48 REVIEWS This hearty, vegetable-packed soup needs very little tending once everything’s in the pot. Serve it…

Diabetes Health TAKEOVER In this issue we’re raising awareness for the more than 400 million people worldwide affected by diabetes. 1. APPLE PIE OATMEAL SLICED APPLES + CHOPPED PECANS + MAPLE SYRUP + APPLE PIE SPICE 2. BERRY CRUNCH OATMEAL BLUEBERRIES + SLICED ALMONDS + HONEY + CINNAMON 3. ISLANDER OATMEAL CHOPPED MANGO + CHOPPED CASHEWS + AGAVE SYRUP + GROUND GINGER OATMEAL BASE FORMULA HANDS-ON 10 MIN TOTAL 10 MIN SERVES 1 (MAKES ¾ CUP) SUBMITTED BY EATANDRUN armagazine.com/base-oatmeal ¼ CUP REGULAR ROLLED OATS¼ CUP FRESH FRUIT1 TBSP. NUTS1 TSP. SWEETENER⅛ TSP. SEASONING Cook oats in water in the microwave or on the stovetop according to package directions. Stir in fruit, nuts, sweetener, and seasoning.…

SPOOKY GUACAMOLE CUPS Halve and pit 2 avocados. Scoop out the avocado flesh, reserving shells. Put avocado flesh in a zip-top plastic bag with the juice of 1 lime. Seal bag and squish with your hands to mash it together. Season with salt and pepper. Spoon into reserved shells. Level and smooth tops with a butter knife. Decorate with toppings, using one of the following ideas (or your own). Enjoy with tortilla chips or fresh veggie dippers. FOR A NUMMY MUMMY Cut a flour tortilla into ¼- to ½-inch strips. Toast in a dry skillet over medium heat until lightly browned, about 2 minutes. Trim and arrange strips as bandages over your guac cup, leaving a space for eyes. Use black beans for eyes. FOR A DELICIOUS DAY OF THE…

@NickiK “MISTER IS VERY TALKATIVE. HE GREETS ME AT THE DOOR, AND I SWEAR HE’S GIVING ME A FULL ACCOUNT OF EVERYTHING.” Mister came to my sister and me six years ago, when a friend became ill and could no longer care for him. He and our other male cat, Leo, love to wrestle and chase each other around before collapsing on the floor for a nap. Mister is very talkative. He greets me at the door when I come home, and I swear he’s giving me a full account of everything that he and Leo have done all day. Mister loves his treats: He sits right next to his treat dish to let me know he’d like one. At bedtime, he waits patiently for me to get ready and…

Bowl Me Over Kids pull up barstools while pets pad up to food and water bowls built into the kitchen island. Quartz or solid surfacing on the raised feeding platform (great for senior pets) make cleanup a breeze. Creature Comfort Want to keep Buddy’s fresh food fresh—but not store doggo delicacies right next to your cheese tray? An undercounter fridge, such as Thermador’s double drawer model ($3,300 at thermador.com) offers a smart solution. Kibble Cubby A lidded storage tote tucked inside a large drawer beneath banquette seating is the perfect place to keep that big bag of dry dog food close at hand but out of sight.…

DELIVERING HELP — and hope My aunt has neighbors who have been hit hard by the pandemic. They have a brand-new baby (born just as things began to shut down) and three other children. The husband’s entire handyman business has completely gone away for now. When my aunt mentioned she was providing groceries for the family as best as she could and for as long as she could, I knew helping her was one small way we could become involved and actively do something. Sometimes you just need something positive to focus on, something actionable. For my family, it was helping another family through a tough time. I scour resources around my town of Lilburn, Georgia, to find protein at a reasonable price, and I found eggs from an incredible…

“I added paprika to the flour. I also served the sauce on the side. That way you get crisp cutlets, and you can customize the amount of sauce to your taste.”– VICKIE “I made this using pounded pork loin instead of chicken. I also added three minced garlic cloves to the sauce. Despite the steps to make it, they go quickly.”– LINKRUNNER EASY AFTER-WORK CHICKEN FRANÇAISE HANDS-ON 15 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY GCBENEZRA 125 REVIEWS ¾ cup flour, plus 2 Tbsp. for sauce½ tsp. salt¼ tsp. black pepper, plus more for garnish2 eggs1 lb. chicken breast cutlets (or boneless, skinless chicken breasts, quartered and pounded to ½-inch thickness)½ cup vegetable oil⅓ cup butter1 cup sliced mushrooms2 tsp. fresh thyme leaves1½ cups low-sodium chicken broth¼ cup…

BROILED TILAPIA PARMESAN HANDS-ON 10 MIN TOTAL 15 MIN SERVES 8 SUBMITTED BY PHOEBE 7,228 REVIEWS ½ cup grated Parmesan cheese3 Tbsp. butter, softened3 Tbsp. mayonnaise2 Tbsp. fresh lemon juice¼ tsp. dried basil¼ tsp. black pepper⅛ tsp. onion powder⅛ tsp. celery salt2 lb. tilapia fillets photo on page 88 1. Preheat broiler. Line a broiling pan with foil. 2. Stir together Parmesan, butter, mayonnaise, and lemon juice in a bowl. Stir in basil, pepper, onion powder, andcelery salt until well blended. 3. Arrange fillets in a single layer in prepared pan. Broil 4 to 6 inches from heat source 1 minute. Spread Parmesan mixture onto fillets; continue broiling until topping is browned and fish flakes easily with a fork, 2 to 3 minutes more. (Be careful not to overcook…