Innholdsfortegnelse for Holiday 2023 i Allrecipes

I KNOW IT’S EARLY to be thinking about the holidays. Our Holiday 2023 issue is out in plenty of time before the biggest food holidays. The way I see it, we’re just helping you get a head start. I’m taking full advantage of the jump—my team and I have been deep in holiday content since early June, after all—drafting my fall to-bake list, tagging recipes to try for Friendsgiving, and meal planning for the most hectic time of year. For a retro-inspired party (page 10); classic Thanksgiving menu (page 52); holiday baking inspo (page 46 and page 62); and every lunch and dinner in between, this issue has you covered. As a bonus, look for gift ideas sprinkled throughout the issue to help you start your wish list (and…

ABOUT ME I grew up in Utah and live in Salt Lake City. I cook for my husband, Brett; 8-year-old Kenji; and 6-year-old Miya. Food is my love language (thanks to growing up with Japanese parents), so cooking and food play a special part in my life and relationships. MY MOST RELIABLE TASTE-TESTER My daughter, Miya, was home with me while I was developing recipes for my first cookbook. Even though she was a toddler, she was brutally honest and always gave such enthusiastic feedback. MY COOKING INSPIRATION As a kid, I learned everything about cooking from the OG Food Network stars: Emeril Lagasse, Rachael Ray, Ina Garten, Bobby Flay, Sandra Lee. Now, I love researching how to make a dish, then seeing how it turns out at home. A…

Best Rolled-Out Sugar Cookies HANDS-ON 20 MIN TOTAL 2 HR, 45 MIN MAKES 64 SUBMITTED BY J SAUNDERS 8,879 REVIEWS 1½ cups butter, softened2 cups sugar4 eggs1 tsp. vanilla extract5 cups flour, plus more for dusting2 tsp. baking powder1 tsp. salt 1. Beat together butter and sugar in a large bowl with an electric mixer at medium speed until smooth. Mix in eggs and vanilla. Stir in flour, baking powder, and salt. Divide dough into four portions. Chill, wrapped in plastic wrap, at least 2 hours or until dough is easy to handle. 2. Preheat oven to 400°F. Working with one portion at a time, roll out dough on a floured surface to ¼-inch thickness. (Keep remaining dough chilled.) Cut into shapes with desired 2½-inch cookie cutters. (See tip, below…

CLASSIC BISCUITS HANDS-ON 25 MIN TOTAL 45 MIN MAKES 14 SUBMITTED BY CHADWICK BOYD NEW RECIPE GO ONLINE TO RATE & REVIEW 2¼ cups flour, plus more for rolling1 Tbsp. baking powder1 tsp. baking soda1 tsp. fine sea salt1 stick (8 Tbsp.) very cold butter¾ cup full-fat Greek-style yogurt½ cup very cold water2 Tbsp. melted butter½ tsp. flaky sea salt 1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Whisk together flour, baking powder, baking soda, and fine sea salt in a large bowl. 2. Coat whole stick of butter in flour mixture. Grate butter on the large holes of a box grater into bowl. (If butter starts to melt, coat butter in flour mixture again and continue grating.) Use your fingers to toss butter in…

Hoisin-Glazed Meatballs HANDS-ON 15 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY DINEHAUS NEW RECIPE GO ONLINE TO RATE & REVIEW 1 lb. 80% lean ground beef½ cup panko bread crumbs1 egg, lightly beaten4 Tbsp. less-sodium soy sauce3 cloves garlic, minced1½ tsp. minced fresh ginger½ cup hoisin sauce2 Tbsp. honey1 green onion, minced2 Tbsp. rice vinegar2 tsp. toasted sesame oil1 Tbsp. vegetable oil1 lb. green beans, trimmedHot cooked white rice, for servingToasted sesame seeds andsliced green onion, for garnish 1. Preheat oven to 400°F. Grease a baking sheet. 2. Put ground beef, panko, egg, 1 Tbsp. soy sauce, 2 cloves garlic, and 1 tsp. ginger in a bowl; stir until just combined (do not overwork). Gently shape mixture into 1½-inch balls. Arrange on prepared baking sheet. 3. Bake 10 to 12 minutes or until an instant-read thermometer inserted into…

Mom’s Chicken Pot Pie HANDS-ON 15 MIN TOTAL 1 HR, 10 MIN SERVES 8 SUBMITTED BY SAMANTHA HAMILTON 401 REVIEWS 6 oz. red potatoes, quartered and halved⅓ cup butter⅓ cup chopped onion⅓ cup flour½ tsp. salt¼ tsp. black pepper1¾ cups chicken broth⅔ cup whole milk2 cups chopped cooked chicken thighs (tip, right)2 cups frozen peas and carrots, thawed1 (14.1-oz.) pkg. refrigerated pie dough (2 crusts), at room temperature 1. Preheat oven to 425°F. Put potatoes in a small saucepan; add water to cover. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer, uncovered, until just fork-tender, about 8 minutes; drain. 2. Meanwhile, melt butter in a large skillet over medium heat. Add onion. Cook, stirring frequently, until translucent, about 5 minutes. Add flour, salt, and pepper; cook, stirring constantly, until a paste forms, about 1…

One-Bowl Chocolate Cake HANDS-ON 20 MIN TOTAL 1 HR, 30 MIN SERVES 12 SUBMITTED BY SHIRLEYO 3,564 REVIEWS 2 cups sugar1¾ cups flour¾ cup unsweetened cocoa powder1½ tsp. baking powder1½ tsp. baking soda1 tsp. salt2 eggs1 cup whole milk½ cup vegetable oil2 tsp. vanilla extract1 cup boiling waterDesired frosting and sprinkles, for serving 1. Preheat oven to 350°F. Grease 2 (9-inch) round pans; line pans with parchment. 2. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in a large bowl. 3. Add eggs, milk, oil, and vanilla; mix with an electric mixer at low speed 2 minutes. Whisk in water. (Batter will be very thin.) Pour batter into prepared pans. 4. Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Cool completely in pans. Remove cakes from pans. Frost and decorate as…

Miso Noodle Soup in a Jar HANDS-ON 20 MIN TOTAL 35 MIN MAKES 3 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW Use jars labeled “microwave-safe” (check the bottoms) and never microwave the lids. Cut 12 oz. extra-firm tofu into ½-inch planks. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Cook tofu, turning halfway through, until golden, 6 to 8 minutes. Cut tofu into cubes. Stir together ¼ cup sliced green onions, 3 Tbsp. white miso paste, 2 cloves minced garlic, and 1 Tbsp. each vegetable stock base and grated fresh ginger in a small bowl. Divide evenly among 3 microwave-safe pint-size canning jars with lids. Layer evenly with 1½ cups cooked rice vermicelli noodles, the tofu, 1 cup thinly sliced shiitake mushrooms,…

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Nothing but the Classics We tested the top five recipes in each major Thanksgiving category. Tap here for the full list of contenders. Spatchcocked Butter-Roasted Lemon and Herb Turkey HANDS-ON 1 HR TOTAL 2 HR, 45 MIN SERVES 10 WITH LEFTOVERS SUBMITTED BY KAREN RANKIN 1 REVIEW 1 cup butter, softened2 Tbsp. Dijon mustard1½ Tbsp. chopped fresh thyme1 tsp. grated lemon zest1 Tbsp. fresh lemon juice1 tsp. chopped fresh rosemary1 tsp. kosher salt1 tsp. black pepper3 sweet onions, coarsely chopped4 carrots, coarsely chopped4 stalks celery, coarsely chopped1 (12-lb.) turkey, thawed if frozenFresh herb sprigs, sliced lemons, and/or fresh cranberries, for serving 1. Arrange oven rack in lower third of oven. Preheat oven to 450°F. Stir together butter, mustard, thyme, lemon zest, lemon juice, rosemary, and ½ tsp. each salt and pepper in a small bowl. Arrange onions, carrots,…

Creamy Chicken Cordon Bleu Casserole HANDS-ON 20 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY FELICIA 149 REVIEWS 8 oz. wide egg noodles2 cups chopped cooked chicken breast1½ cups cubed cooked ham (8 oz.)1½ cups cubed Swiss cheese (8 oz.)1 (10.5-oz.) can reduced-fat, reduced-sodium condensed cream of chicken soup½ cup 2% milk½ cup light sour cream2 Tbsp. chopped fresh parsley, plus more for garnish⅓ cup cornflakes, lightly crushed¼ cup grated Parmesan cheese2 Tbsp. melted butter 1. Preheat oven to 350°F. Lightly grease a 9x13-inch baking dish. 2. Bring a large pot of lightly salted water to a boil. Cook noodles according to package directions until al dente; drain. Return noodles to pot. Stir in chicken, ham, and Swiss. 3. Stir together soup, milk, sour cream, and parsley in a medium bowl. Add to noodle mixture in pot.…

WAYS TO USE IT BLENDED COTTAGE CHEESE Process or blend cottage cheese in a food processor or blender until smooth, then spread on toast, sub for yogurt in a smoothie, or use as a replacement for sour cream. Swap out ricotta for cottage cheese in lasagnas and stuffed shells (including our recipe for Beef and Mushroom Stuffed Shells on page 93). Stir cottage cheese into pancake, waffle, and crepe batters; scrambled eggs; and breakfast bakes. SAVORY COTTAGE CHEESE BOWL Top a serving of cottage cheese with cucumber slices, halved cherry tomatoes, a halved hard-cooked egg, and cracked black pepper. EDIBLE COOKIE DOUGH Blend 1 cup cottage cheese, 5 Tbsp. pure maple syrup, 3 Tbsp. quick oats, 1 Tbsp. almond butter, 1 tsp. vanilla, and a pinch of salt in a…

Megan’s Granola HANDS-ON 20 MIN TOTAL 1 HR MAKES 7 CUPS SUBMITTED BY ANNIE9 990 REVIEWS 4 cups rolled oats½ cup SEEDS (such as sunflower seed kernels, sesame seeds, and/or pepitas [pumpkin seeds])1½ cups finely chopped nuts (such as pecans, walnuts, and/or almonds)½ cup vegetable oil½ cup SWEETENER (such as honey, agave syrup, or pure maple syrup)¼ cup packed brown sugar2 to 3 tsp. SPICE (such as cinnamon, ground sumac, or ras el hanout)2 tsp. vanilla extract¾ tsp. salt1 cup DRIED FRUIT (such as raisins, chopped apricots, and/or cranberries) 1. Preheat oven to 325°F. Line 2 large rimmed baking sheets with parchment paper. Stir together oats, SEEDS, and nuts in a large heatproof bowl. 2. Stir together oil, SWEETENER, brown sugar, SPICE, vanilla, and salt in a small saucepan over…

Mandarin Orange-Herb Roasted Chicken HANDS-ON 30 MIN TOTAL 2 HR, 10 MIN SERVES 6 SUBMITTED BY NELLIE FIORENZI 129 REVIEWS 4 medium mandarin oranges, plus more for garnish1½ cups low-sodium chicken broth2 Tbsp. butter, softened2 cloves garlic, minced1 (4-lb.) whole chicken, patted dry2 sprigs fresh rosemary, plus more for garnish2 sprigs fresh thyme, plus more for garnish2 sprigs fresh sage, plus more for garnish1 tsp. salt½ tsp. black pepper2 Tbsp. cold butter, cubed 1. Preheat oven to 350°F. Quarter 2 oranges and halve remaining 2 oranges. Arrange quartered oranges in center of a 12-inch oven-safe skillet. Add broth to pan, keeping oranges in center. 2. Stir together softened butter and garlic in a small bowl. Loosen skin from chicken breasts and thighs, then spread butter mixture under and over chicken skin. Stuff chicken cavity with halved oranges, rosemary,…

Granny’s Mini Pecan Pies HANDS-ON 20 MIN TOTAL 1 HR, 10 MIN MAKES 5 SUBMITTED BY ALLRECIPE MEMBER NEW RECIPE GO ONLINE TO RATE & REVIEW For a 9-inch pie, use half the Easy Homemade Pie Dough. Prep and bake as directed in a deep-dish pan. Easy Homemade Pie Dough (recipe, right)⅔ cup pecan halves1 cup sugar2 Tbsp. flour¼ tsp. nutmeg3 eggs1 cup light corn syrup½ cup water¼ cup butter, melted½ tsp. vanilla extract½ cup chopped pecansVanilla ice cream, for serving 1. Prepare Easy Homemade Pie Dough. 2. Preheat oven to 350°F. Turn out dough onto a lightly floured surface. Roll out dough to 2 (12-inch) rounds. Trace around a 6-inch plate with a paring knife to get 5 (6-inch) rounds total, rerolling scraps as needed. Transfer dough rounds to 5 (4- to 4½-inch) pie pans, lightly pressing into pans.…

Sweet Potato Dumplings With Peach-Thai Chili Sauce HANDS-ON 40 MIN TOTAL 1 HR, 25 MIN MAKES 48 SUBMITTED BY SARAH BREKKE NEW RECIPE GO ONLINE TO RATE & REVIEW 2 (8-oz.) sweet potatoes, peeled and coarsely chopped (3 cups)¼ cup plus 2 tsp. vegetable oil2 medium apples, peeled, cored, and chopped into ½-inch pieces (2 cups)¾ cup purchased peach jam¾ cup Thai-style sweet chili sauce5 Tbsp. chopped fresh cilantro1 cup shredded cheddar cheese (4 oz.)1 Tbsp. minced jalapeño pepper½ tsp. salt1 (16-oz.) pkg. wonton wrappers12 Tbsp. water 1. Put sweet potatoes in a large pot. Cover with salted water; bring to a boil. Reduce heat to medium-low. Simmer, covered, until tender, about 20 minutes. Drain and coarsely mash. Let cool 10 to 15 minutes. 2. Meanwhile, heat 2 tsp. oil…

Oregon Fall Salad HANDS-ON 20 MIN TOTAL 20 MIN SERVES 6 SUBMITTED BY OREGONSARAH 1 REVIEW 2 Tbsp. extra-virgin olive oil2 tsp. cider vinegar¼ tsp. sea salt¼ tsp. black pepper6 cups mixed greens (5 oz.)1 large apple, very thinly sliced2 oz. sharp white cheddar cheese, shaved (½ cup)½ cup Marcona almonds, toasted (see “Nice & Toasty,” below) and coarsely chopped For dressing, whisk together oil, vinegar, salt, and pepper in a large bowl until smooth. Add greens and apple; toss to coat. Top with cheese and almonds. Serve immediately. armagazine.com/fall-salad PER 1½ CUPS: 160 CAL; 13G FAT (3G SAT); 4G PRO; 8G CARB (2G FIBER, 5G SUGARS); 182MG SODIUM Roasted Fall Vegetable Salad HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 4 SUBMITTED BY KATHRYN HENDRIX NEW RECIPE GO…

When you think about holiday plans, you likely dream of Norman Rockwell-esque moments: spending time with your nearest and dearest, sharing stories, meals, laughs, and good conversations. But so few of us actually experience that picture-perfect holiday season. Due to differing personalities and lifestyles, religious and political beliefs, dietary preferences, family history, and the added stress (and sometimes alcohol) of the season, things can sometimes get, um, spicy. “It’s a high-stakes season,” explains Gail Saltz, MD, clinical associate professor of psychiatry at the NewYork-Presbyterian/Weill Cornell Medical Center in Manhattan and host of the How Can I Help? podcast. “Even if it’s happy stress, there is added stress when family members who don’t normally live under the same roof all spend a long period of time together.” We tapped experts to…

Let me be the one to remind parents and grandparents: It’s OK if the kids only eat the rolls or the crackers at holiday dinner this year. And it’s OK if they’re too busy playing with cousins to enjoy the dish you only make once a year. And it’s OK if they don’t clean their plates—or if they have more desserts than usual. The holiday season is a huge opportunity for sharing food traditions (old and new) with our kids. But there’s no reason we need to convince them to eat anything or to love it. I like to remember a few things when my immediate family shares meals with extended family. Whenever I hear a comment on what my kids are eating and how much, I set the tone…

Grapefruit-Pom Cocktails HANDS-ON 5 MIN TOTAL 5 MIN SERVES 2 SUBMITTED BY CHEESEMITE 2 REVIEWS For grapefruit knot garnishes, use a vegetable peeler to peel a long strip (about 3 inches) from grapefruit, avoiding the white pith. Trim strip into a rectangle, then cut in half lengthwise. Tie the two halves together, then trim ends. Ice4 oz. vodka4 oz. fresh grapefruit juice3 oz. pomegranate juice1 oz. sweet vermouth1 oz. white balsamic vinegar¼ tsp. cracked pink peppercornsGrapefruit knots, for garnish Fill cocktail shaker with ice. Add 2 oz. each vodka and grapefruit juice, 1½ oz. pomegranate juice, ½ oz. each vermouth and vinegar, and ⅛ tsp. pepper. Cover and shake until outside of shaker is frosted. Set a small fine-mesh sieve over glass. Strain cocktail through shaker top and sieve into…