Innholdsfortegnelse for April/May 2022 i Allrecipes

FOR THE LOVE OF green For as long as I can remember, my mother has planted, tended, and harvested a considerable vegetable garden. Sometimes half the size of a football field, Mom’s garden took root long before the notion of growing your own food to lower your carbon footprint ever did. For her, the garden was simply a way to feed her family well without spending a fortune—and also, I suspect, a strategy to keep us kids occupied with garden chores. While I might not have inherited her incredibly green thumb, growing up with her garden as the backdrop to every season did impress upon me the energy and care that goes into producing the things we eat, the unparalleled deliciousness of a freshly picked pea or strawberry, and…

Opt for INDUCTION Dial down your utility bill and dial up your cooking with an induction range. They’re crazy-efficient. With induction, 90 percent of the heat reaches your food (versus 65 to 70 percent for electric and 40 to 55 percent for gas). You also score faster heating, more precise temperature control, and easy cleaning. UPCYCLE for an Upgrade Boost the character of your kitchen with a scintillating salvage find. Old wood beams lift a ceiling from staid to stunning. Or update an old furniture piece—a $25 buffet snagged at a garage sale transforms into a character-rich kitchen island when you pop on a solid-surface top. BAIL ON BOTTLES and tap your tap The Grohe Blue kitchen faucet has a filtering system that sends purified still or sparkling water right…

The Hamilton Beach Variable Speed Hand Blender with Turbo Boost Power gets used weekly at our house to blend veggies into sauces. We use the attachments for making shakes, chopping nuts, whisking eggs, and more. It has replaced numerous gadgets.– FAITH BEACH NETTLES @Faith N $47 at hamiltonbeach.com This Chef’n VeggiChop Hand-Powered Food Processor is amazingly versatile. I use it on smaller chopping projects—so much easier than a full-size electric one! – SUNNY RASH @stormybeach $27 at chefn.com I USE MY IKEA SLÄT EGG SLICER TO SLICE STRAWBERRIES FOR SHORTCAKE AND OLIVES FOR SALADS. – NICOLE FRACK @FrackFamily5 CA—> CT $3 at ikea.com I use my Shun Multi-Purpose Shears to snip gnocchi into boiling water, trim string beans, or even cut slices of pizza. They’re hefty and have a…

1. UGLIES Fulfill your salty, crunchy cravings with Sea Salt Kettle Chips from Uglies. Since 2017, Uglies has saved 5 million pounds of “ugly” potatoes from the landfill. Plus, 10 percent of profits from their Kettle Chips go to VivaKids, a charitable organization dedicated to fighting hunger. $3.50 for a 6-oz. bag 2. RIND Sweet-tart fruit snacks from Rind keep the peel on. This is more nutritious (hello, fiber), and the process diverts edible peels (approximately 300,000 pounds in 2021) from landfills. Try the chewy Straw-Peary variety or the crunchy Kiwi Chips. $6 for a 3-oz. bag 3. BARNANA Boost your potassium with the original Banana Bites. These dried banana slices are delectably chewy and subtly sweet. Barnana saves more than 12 million bananas and plantains from being…

GREEN SHAKSHUKA HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY JONATHAN CHARBZ NEW RECIPE GO ONLINE TO RATE & REVIEW 2 Tbsp. unsalted butter1 Tbsp. olive oil1 medium leek, halved lengthwise and sliced (1 cup)⅛ to ¼ tsp. crushed red pepper1 small zucchini, halved lengthwise and sliced (1 cup)½ bunch green onions, chopped (⅓ cup)½ tsp. salt½ tsp. black pepper8 cups baby spinach¼ cup chopped fresh parsley1 Tbsp. lemon juice4 large eggs¼ cup crumbled feta cheese1 Tbsp. chopped fresh chives1 Tbsp. chopped fresh cilantro2 medium avocados, sliced4 slices sourdough bread, toasted or grilled 1. Heat butter and oil in a large skillet over medium heat until butter is melted. Add leek and crushed red pepper; cook, stirring occasionally, 3 minutes. Add zucchini, green onions, and ⅛ tsp. each…

“ Chamoyadas are commonly made with fresh mangoes and chamoy sauce, a sweet-sour-spicy-salty Mexican fruit and chile condiment. I used frozen mangoes and pineapple juice for an added tropical twist. ” CINCO DE MAYO Yoly style Allrecipes Allstar Yolanda “Yoly” Gutierrez (@Yoly) shares her favorite recipes for a delicious and festive Cinco de Mayo. See the collection—which includes chamoyadas, the refreshing drink shown here; tacos gobernador; and Yoly’s own vegan tres leches cake—at armagazine.com/yolys-cinco-de-mayo AN EASTER PARADE IN YOUR KITCHEN We’re celebrating Easter with favorite recipes and fresh inspiration. Try Nichole’s Pineapple Upside-Down Cake (page 34) and some of our most-saved Easter recipes in Favorites You Love (page 92).Then visit armagazine.com/easter-inspiration for more great ideas for Easter brunches, dinners, and fun. Want to plan an Easter egg hunt? We can help with that, too!…

WHAT’S IN A NAME? Pineapple has no botanical connection to pine trees or apples. The juicy, sweet-tart fruit is a berry—many berries (about 200, actually) that fuse together as they mature from the flowering stage into fruit. HEALTHY PERKS Pineapple is rich in vitamin C (1 cup delivers 131 percent of your daily dose) as well as manganese, which supports metabolism. Studies have linked bromelain, an enzyme in pineapple, with boosting immunity and fighting inflammation. ONE AT A TIME The pineapple plant is a shrub that produces one fruit on a single stem. It originated in South America but today is cultivated in hot climates worldwide. While pineapple’s peak season is spring, you can find them year-round. TOP THREE TYPES There are more than 30 pineapple varieties, but you’ll likely…

“I had never prebaked the shell for quiches before. But by adding this step, I ended up with a very nice quiche.” – COOKING FOR TWO “I added sautéed squash, onions, and tomatoes leftover from another recipe, plus some leftover smoked Gouda cheese on the bottom, and finished with Swiss cheese on top.” – NANCIE CAROLE BROOKER LOADED VEGETARIAN QUICHE HANDS-ON 25 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY KURT 173 REVIEWS Veggie remnants from the week’s cooking, like pepper tops and mushroom stems, are ideal here. Baking turns wrinkly tomatoes into the stars of the dish. 1 (9-inch) frozen unbaked vegetarian deep-dish pie crust2 Tbsp. olive oil1 cup chopped or sliced mushrooms or mushroom stems½ cup sliced onion½ cup chopped green bell pepper½ cup chopped zucchini2 medium Roma…

“My partner is Vietnamese and loved how these turned out! We refrigerated the batter for several hours before making. It helped a lot.” – LAUREN JERNEGAN BÁNH XÈO HANDS-ON 25 MIN TOTAL 1 HR, 10 MIN SERVES 4 SUBMITTED BY FOXYAMF 5 REVIEWS These shrimp-filled crepes are popular in Vietnam, especially in the south. The name (bahn SAY-oh) translates as “sizzling pancakes or crepes,” a nod to the sound the batter makes when it hits a hot skillet. For Batter 1 cup rice flour¼ cup cornstarch½ tsp. sugar½ tsp. salt¼ tsp. turmeric½ cup unsweetened coconut milk1¼ cups water2 green onions, thinly slicedFor Dipping Sauce½ cup hot water¼ cup sugar¼ cup lime juice1½ tsp. fish sauce1 clove garlic, minced½ of a Thai chile pepper or serrano pepper, finely minced For Filling 2…

1. SIZZLING HONEY DRIZZLE A hot honey dip is great on chicken wings, pizza, roasted vegetables, baked Brie, biscuits, and grilled shrimp or pork. Just stir together ½ cup honey and 1 tsp. crushed red pepper in a small microwave-safe bowl. For more heat and brighter flavor, stir in 1 Tbsp. hot pepper sauce and/or 1 tsp. cider vinegar. Microwave in 30-second bursts until boiling. Cool to room temperature before serving. 2. Zesty Ginger-honey Glaze For a tasty glaze on cookies or cakes, whisk together ¾ cup powdered sugar, 1 Tbsp. each honey and lemon juice, and ½ tsp. each lemon zest and grated fresh ginger in a small bowl. 3. HONEYED CITRUS SALAD To make a sweet-tart dressing, add ¼ cup extra-virgin olive oil, 3 Tbsp. lemon juice…

My fiancé, Darren, adopted Loomis when he was a puppy. In March 2020, we adopted Rosie from a family. She was very scared at first, but now she and Loomis love each other. They sleep next to each other, and they like to go on the paddleboard and sunbathe together. Rosie is very playful. Every morning, she grabs her favorite bunny toy and brings it to us. She’s also a bit bossy and walks like she owns the street. Loomis is getting older and has arthritis in his legs, so unfortunately, he can’t play as much as Rosie can. He’s still very friendly and wants to say “hi” to everyone—even cats! They’re friends with every dog in the neighborhood. We’re fortunate to live near the water, so we take Loomis…

GET THE LOOK Pair a graphic black-and-white table runner with boldly colored tea cups, brightly patterned serving pieces, and vintage floral tableware to give teatime traditions a present-day spin. TEA BAR TRICKS Lay it all out. Make a self-serve station with options for hot and iced teas, water, and a tea-based cocktail. Provide an electric kettle to heat water, tea infusers for steeping, and cups and spoons. Hang loose. For optimal quality and taste, choose loose-leaf teas and include a mix of black and green teas, tea blends, and tisanes (caffeine-free infusions of herbs, flowers, fruits, spices, roots, or seeds) so guests can try a few. Make introductions. Let guests know which tea is which. Or, if you’re feeling crafty, turn a small index card or greeting card into a label…

Spring’s earliest vegetables pack a big nutritional punch—so much so that they may help prevent chronic diseases, such as type 2 diabetes and some cancers. Microgreens are small edible plants, similar to fresh herbs, that provide a large amount of antioxidants in a tiny package. One such antioxidant is beta-carotene, which may help lower the risk for colon cancer. According to a 2021 review published in the Journal of Future Foods, microgreens, such as mustard and radish greens, inhibit colon cancer cell growth on human cells. Other microgreens—including amaranth, kale, and broccoli—have an abundance of carotenoids that help reduce inflammation and, in turn, may help prevent chronic disease. How much to eat? The American Institute for Cancer Research recommends eating 2 to 3 cups of vegetables per day. And adding…

Olive & Roasted Red Pepper HALVED KALAMATA OLIVES + ROASTED RED PEPPER PIECES + LEMON ZEST + PARSLEY LEAVES Blue Cheese & Buffalo Sauce CRUMBLED BLUE CHEESE + DRAINED GIARDINIERA + BUFFALO SAUCE + CHOPPED CELERY LEAVES Roasted Corn & Cotija ROASTED CORN + PICKLED RED ONION + CRUMBLED COTIJA + CILANTRO LEAVES…

Kaleb Wyse was miserable. His accounting job was leaving him feeling drained and unhappy, and he desperately needed an out. He found it on a farm. “I love to create, decorate, garden, cook, bake, and preserve food,” Kaleb says. So he decided to pursue those passions on a family farm nestled among the Iowa cornfields. Kaleb, now 34, was born at this farm in Mount Pleasant, Iowa, and he knew it was where he needed to be—just like his father, grandfather, and great-grandfather before him. He likes being the fourth generation on his farm, although he’ll readily admit he doesn’t want to farm it in the traditional sense. “I’m not a chef, professional baker, landscaper, or designer, but I get to play each here at Knollgate Farm,” he says. When…

HEALTHY EGG MUFFIN FORMULA We riffed on Darcy Loo’s original Ham and Egg Muffin recipe to create this customizable formula. All you do: Preheat oven to 400°F. Coat 12 (2½-inch) muffin cups with cooking spray, or use silicone baking cups. Stir together 1¼ cups diced or crumbled cooked MEAT; 1 cup stemmed, chopped, steamed GREENS (squeezed dry to remove excess moisture); 1 cup chopped VEGETABLES; and ¼ cup CHEESE in a bowl. Divide mixture among prepared muffin cups. Whisk together 6 large eggs, ¾ cup egg whites, 2 Tbsp. water, and ¼ tsp. each salt and black pepper in a bowl. Pour egg mixture over mixture in cups. Bake until puffed and set in the middle, 18 to 20 minutes. Let stand 3 to 5 minutes before serving. Serves 6.…

GARDEN FOCACCIA HANDS-ON 30 MIN TOTAL 2 HR MAKES 2 LOAVES SUBMITTED BY JACLYN 316 REVIEWS We adapted Jaclyn’s original recipe for Easy Focaccia to make two smaller loaves decorated with veggies and herbs. 2¾ cups bread flour2½ cups all-purpose flour1 Tbsp. salt1½ Tbsp. sugar3½ tsp. instant yeast2¼ cups warm water (100°F to 110°F)5 Tbsp. plus 3½ tsp. extra-virgin olive oilAssorted vegetable pieces, such as colorful bell peppers, mini peppers, olives, cherry tomatoes, and mushroomsHerbs, such as parsley, basil, and thyme 1. Whisk together flours and salt in a large bowl. Make a 3-inch well in center. Add sugar, yeast, and water to well; let stand until foamy, about 5 minutes. Add 3 Tbsp. oil to well and stir center gently with a wooden spoon, gradually incorporating dry ingredients into…