Innholdsfortegnelse for Fall 2023 i Allrecipes

I LOVE FALL, but the season has a way of making me feel a bit restless. It’s a time for fresh starts, new school years, a return to routine. I’m supposed to be recommitting to a schedule and annual intentions, but in reality, I have a hard time saying goodbye to freewheeling summer. To settle in, I—naturally—turn to food. I start roasting every vegetable I see. I add sage, maple syrup, brown butter, and/or warming spices to everything. I bubble all-day sauce with the windows open and a crisp in the oven. I go back to the basics. For our cover star, Savannah Guthrie, the basics are all she’s got. Those familiar with the Today coanchor and her show, Starting From Scratch, know, by her own admission, Savannah can’t…

Campfire Queso HANDS-ON 15 MIN TOTAL 35 MIN SERVES 16 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 8 oz. ground beef8 oz. bulk Italian sausage½ cup chopped red onion½ cup chopped red bell pepper1 jalapeño pepper, seeded and minced1 (10-oz.) can no-salt-added diced tomatoes with green chiles8 oz. pasteurized cheese product (such as Velveeta), cubed8 oz. cream cheese, softened and cubed8 oz. shredded pepper Jack or Monterey Jack cheese¾ cup no-salt-added canned black beans, rinsed and drained½ cup frozen corn¾ cup diced avocado (½ avocado)¼ cup sour cream2 Tbsp. chopped fresh cilantroTortilla chips, for serving 1. Heat a 10-inch cast-iron skillet on a grill grate over a fire. [Or preheat an outdoor grill to medium-high heat (375°F to 400°F).] Add beef, sausage, onion, bell pepper,…

Get-togethers, novelties, and the latest fun with food. BREAD DIPPING OIL The beauty of this condiment is in its simplicity: Pair delicate basil and parsley leaves with sturdier oregano, rosemary, and thyme, then throw everything into the food processor with bright lemon, garlic, olive oil, and grated fresh Parmesan. Bread Dipping Oil HANDS-ON 15 MIN TOTAL 15 MIN MAKES 1⅛ CUPS SUBMITTED BY CALAMITY ANNE 88 REVIEWS ¼ cup packed fresh basil and/or parsley1½ tsp. minced fresh garlic1½ tsp. fresh thyme leaves1½ tsp. fresh oregano1 tsp. fresh rosemary leaves½ tsp. lemon zest½ tsp. black pepper¼ tsp. kosher salt¼ tsp. crushed red pepper, plus more for garnish1 cup olive oil1 Tbsp. grated Parmesan cheeseCrusty bread, grilled crostini, and/or grilled vegetables, for serving Pulse basil and/or parsley, garlic, thyme, oregano, rosemary, lemon zest, black pepper, salt, and red…

Blended Baked Oats HANDS-ON 15 MIN TOTAL 45 MIN MAKES 2 SUBMITTED BY TAMMY LYNN 15 REVIEWS Preheat oven to 350°F. Blend ½ cup rolled oats, 1 sliced large ripe banana, 1 egg, ¼ cup unsweetened almond milk or milk, 1 Tbsp. pure maple syrup, ½ tsp. vanilla extract, ½ tsp. baking powder, ¼ tsp. cinnamon, and a pinch of salt in a blender, 30 to 60 seconds. Stir in ¼ cup MIX-IN. Pour mixture into 2 (8-oz.) ramekins. Bake until firm, about 30 minutes. Top each serving with TOPPERS. armagazine.com/baked-oats…

PUMPKIN CREAM COLD BREW HANDS-ON 15 MIN TOTAL 15 MIN SERVES 4 SUBMITTED BY YOLY 2 REVIEWS Flavored drink syrups, such as Torani brand syrups, are essential for homemade coffee concoctions. If you like, use sugar-free versions. 1 cup whipping cream½ cup canned pumpkin6 Tbsp. pumpkin pie syrupIce2 cups cold-brew coffee¼ cup vanilla syrupPumpkin pie spice, for garnish 1. For pumpkin cream, put cream, pumpkin, and pumpkin pie syrup in a bowl. Mix with an electric mixer or immersion blender at high speed until creamy and slightly thickened. 2. Add ice to 4 (12-oz.) glasses. Add ½ cup coffee and 1 Tbsp. vanilla syrup to each glass. Stir to combine. Top with ½ cup pumpkin cream. Garnish with pumpkin pie spice. Serve immediately. armagazine.com/pumpkin-cream-cold-brew PER 12 OZ.: 334 CAL; 22G…

CHOPPED SALAD WITH FIGS AND BLUE CHEESE Cut 2 slices thick-cut bacon into bite-size pieces. Cook in a large skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a paper towel-lined plate, reserving ½ tsp. drippings in skillet. Add 12 halved fresh figs, cut sides down, to skillet. Cook until browned, about 3 minutes. Whisk together 2 Tbsp. extra-virgin olive oil, 2 Tbsp. cider vinegar, 1 tsp. Dijon mustard, 1 tsp. honey, and ¼ tsp. each kosher salt and black pepper in a large bowl. Add figs, bacon, 8 cups chopped romaine lettuce, ¼ cup sliced toasted almonds, and ¼ cup crumbled blue cheese; toss. Serves 4. GREEN BEANS WITH OLIVES AND TOMATOES Heat 1 Tbsp. olive oil in a large potover low heat. Add 1 clove…

Your health, your way. Saucy Vegetable Pinwheels HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN MAKES 4 SUBMITTED BY EATANDRUN NEW RECIPE GO ONLINE TO RATE & REVIEW 1 cup well-drained, jarred roasted red peppers¼ cup plain low-fat Greek-style yogurt1 tsp. CITRUS ZEST1 Tbsp. CITRUS JUICE2 Tbsp. chopped FRESH HERB¼ tsp. salt¼ tsp. black pepper4 (12-inch) plain, spinach, and/or roasted red pepper tortillas2 VEGETABLES (options, below) 1. For sauce, process roasted red peppers, yogurt, CITRUS ZEST, CITRUS JUICE, chopped FRESH HERB, salt, and black pepper in a food processor until smooth. 2. Spread tortillas evenly with sauce and top with VEGETABLES. Roll up and wrap tightly in plastic wrap. Chill at least 1 hour or up to 12 hours. To serve, unwrap tortillas and trim ends. Cut rolls into slices.…

Sure, peak-season melons are one of late summer’s sweetest pleasures, but their allure goes beyond their juicy, refreshing flavor. Cantaloupe, watermelon, and honeydew melon contain nutrients that can help keep your skin healthy and bright. Both cantaloupe and honeydew melon are great sources of vitamin C. (One cup of diced cantaloupe delivers 95 percent of the recommended daily value; honeydew melon provides 51 percent.) Vitamin C is crucial for the production of collagen, a protein that keeps skin looking plump and firm and keeps wrinkles at bay. The vitamin is also key in strengthening your skin barrier, which protects against external stressors, such as air pollution and tobacco smoke. Toss honeydew melon and cantaloupe with lime juice and crumbled feta for a simple skin-boosting side dish. Melons are also an…

Fresh flavors and ideas to enjoy right now. Apple Cider Donut Cake HANDS-ON 25 MIN TOTAL 2 HR, 50 MIN SERVES 18 SUBMITTED BY MARIANNE WILLIAMS 1 REVIEW 1½ cups apple cider3 cups flour, plus more for pan3½ tsp. cinnamon2 tsp. baking powder1 tsp. baking soda1 tsp. kosher salt¼ tsp. nutmeg¼ tsp. ground cloves3 eggs1 cup packed light brown sugar1 cup white sugar1 cup canola oil½ cup buttermilk¼ cup apple butter2 tsp. vanilla extract1 sweet, juicy apple (such as Honeycrisp), peeled and grated¼ cup unsalted butter, melted 1. Bring apple cider to a boil in a saucepan over high heat. Cook until reduced to about ½ cup, 12 to 15 minutes. Remove from heat. 2. Meanwhile, preheat oven to 350°F. Generously grease and flour a 10-inch fluted tube pan (such as Bundt). 3. Whisk together flour, 2 tsp. cinnamon,…

Get tonight’s dinner done (and done right). Downeast Maine Pumpkin Bread HANDS-ON 15 MIN TOTAL 1 HR, 40 MIN MAKES 2 (5x9-INCH) LOAVES SUBMITTED BY LAURIE FONTAINE BENNETT 7,791 REVIEWS 3½ cups flour, plus more for pans2 tsp. baking soda1½ tsp. salt1 to 2 tsp. cinnamon½ tsp. nutmeg½ tsp. ground cloves¼ tsp. ground ginger1 (15-oz.) can pumpkin3 cups sugar1 cup vegetable oil4 eggs⅔ cup water 1. Preheat oven to 350°F. Grease and flour 2 (5x9-inch) loaf pans. (Or use 3 [4x8-inch] loaf pans.) 2. Stir together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. 3. In another bowl, whisk together pumpkin, sugar, oil, eggs, and water. Add to flour mixture; stir until just combined. Pour batter into prepared pans. 4. Bake until a toothpick inserted…

Ways to Use Them STIR-FRY ’EM Stir-fry frozen dumplings with veggies, protein (chicken, shrimp, tofu, beef), aromatics, and sauce, and serve over rice or noodles. Use them, cooked and cooled, to bulk up green salads or pasta salads. GIVE THEM THE PASTA TREATMENT Serve cooked dumplings topped with peanut or curry sauce. Or thaw dumplings 10 minutes, cut into pieces and layer with sauce and veggies for a pasta bake. SIMMER SOUP (OR NOODLE BOWLS) Simmer frozen dumplings, herbs, garlic, and veggies in boxed broth. Up the volume of broth for soup or keep it at a shallow bubble for noodle bowls. OR SKIP THE RECIPES… and just eat them with a quick dipping sauce: Stir together ½ cup each rice vinegar and less-sodium soy sauce, ⅓ cup thinly…

Family, advice and a few favorite recipes. Mini Meatloaf Meatballs HANDS-ON 20 MIN TOTAL 50 MIN SERVES 10 SUBMITTED BY 1154 CARNAHAN 12 REVIEWS Try our meatball version of 1154 Carnahan’s original recipe or go for a full-size loaf (see “Make It a Meatloaf”). 1 (6-oz.) can tomato paste½ cup vinegar½ cup plus ⅓ cup finely shredded carrots¼ cup water2 Tbsp. packed brown sugar1½ tsp. salt¼ tsp. onion powder¼ tsp. garlic powder1 lb. 90% lean ground beef1 lb. 93% lean ground turkey¾ cup regular rolled oats, finely ground in a food processor¾ cup finely chopped celery½ cup finely chopped onion½ cup finely chopped red bell pepper½ cup nonfat milk1 egg, lightly beaten1 Tbsp. dried parsley1 tsp. mustard powder½ tsp. black pepper½ tsp. minced garlic 1. Preheat oven to 425°F. Line…

THE BASICS First, determine what kind of food—and how much food—to feed your pet. Valuska encourages working closely with your veterinarian: “They understand your pet’s individual needs and can make suggestions backed by science and experience.” Use the feeding instructions on the package as a guideline, but your vet may suggest adjusting the serving size according to your pet’s age, lifestyle, and needs. TIME IT RIGHT Both dogs and cats thrive on a schedule of frequent, small meals throughout the day. If you have multiple pets, this can be even more important: When dogs or cats eat in multiple sittings, it can help reduce the likelihood that one will steal another’s food. To create a stress-free environment for comfortable meals, pair exercise with feedings. For cats, Valuska suggests incorporating play…

Negroni Sbagliato for a Crowd HANDS-ON 5 MIN TOTAL 1 HR 5 MIN SERVES 12 SUBMITTED BY COOKINGWITHSHELIA NEW RECIPE GO ONLINE TO RATE & REVIEW If you only have dry vermouth on hand, CookingWithShelia recommends adding 2 Tbsp. agave nectar to the big-batch mixture. 1½ cups Campari1½ cups sweet vermouth1 (750-ml) bottle prosecco or other sparkling wine, chilled12 orange twists 1. Combine Campari and vermouth in a pitcher. Chill at least 1 hour and up to 24 hours. 2. Just before serving, add prosecco to pitcher. Pour into coupe glasses and garnish each cocktail with an orange twist. armagazine.com/negroni-sbagliato PER 4-OZ. COCKTAIL: 153 CAL; 16G CARB (5G SUGARS); 6MG SODIUM EDITOR’S NOTE Vermouth, like any wine, begins to spoil once opened. Refrigerate open bottles up to three months.…