Innholdsfortegnelse for Fall 2024 i Allrecipes

AS WE SAY GOODBYE TO SUMMER, the slow pace quickly fades and life can feel a bit chaotic. (I should mention, this is Melissa Knific here, filling in for the undoubtedly busy Carrie Boyd, who just welcomed her second baby!) This fall, my son starts kindergarten and my daughter starts preschool, so I know firsthand that as the days get shorter, they’re actually going to feel longer. Thankfully, there are loads of one-pot meals and shortcuts in this issue to help you navigate new schedules and get into fall’s groove. When you reach the weekends, you can celebrate everything you’ve accomplished with an easy crowdsourced pizza party, cheer on your team with tailgate favorites, and maybe even squeeze in a steakhouse-inspired date night. Happy fall, y’all! GET GRILLING Hungry for…

Slather on SPF and bite into juicy tomatoes to benefit your largest organ—your skin. Tomatoes are rich in lycopene and beta carotene, powerhouse carotenoids that can protect your skin from the sun. A 2023 meta-analysis of 21 studies, published in Critical Reviews in Food Science and Nutrition, found tomatoes’ carotenoids, especially lycopene, can reduce the likelihood of sunburns. Similarly, a 2019 study published in Skin Pharmacology and Physiology found that a supplement including 15 milligrams of lycopene and other nutrients commonly found in tomatoes protected against sunburn. (For reference, one large tomato nets about 5 milligrams of lycopene.) Pair tomatoes with a healthy fat source like avocado or a glug of EVOO to enhance your body’s absorption of carotenoids. Tomatoes’ high water content (95 percent!) helps maintain glowing skin. A…

ABOUT ME I grew up in and live in Washington with my husband, Tim, and our 1-year-old son, Lucas. I love hosting family and friends and sharing a meal. MY COOKING INSPIRATION My grandma, who recently passed, was an amazing self-taught cook. I have a goal to learn her recipes so my son can taste some of the foods I remember from childhood. She made the best egg rolls. I also loved her peanut mochi and steamed cupcakes. TO ME, COMFORT FOOD MEANS Congee (rice porridge) is always comforting and reminds me of my childhood. Growing up, we always ate it with peanuts and pork floss (dried and crisped pork), and that’s how I serve it now, too! MY FAVORITE CUISINES TO COOK All kinds of Asian dishes, from noodles…

1. RIND TROPICAL SKIN-ON DRIED FRUIT For a sweet-tart treat, reach for this refreshing combo of orange, pineapple, and kiwi. RIND’s fruit slices are gently dried for a chewy texture, and the peels stay on for fiber and bittersweet, zesty flavor. $5 for 1 (3-oz.) pkg. at retailers nationwide 2. NATURE’S TURN FREEZE-DRIED PEACH CRISPS Freeze-drying fruit slices makes them delightfully light, crisp, and portable. Nature’s Turn features more than a dozen flavors, but our faves are peach and banana. $15 for 6 (0.53-oz.) pkg. at naturesturn.com 3. CHUZA SPICY NOPAL Mexican American-owned brand Chuza makes dried fruits and veggies coated in a signature chili powder. We like the Spicy Nopal—the strips of nopales (aka prickly pear cactus pads) offer a balanced blend of sweet and spicy. $8 for 1…

SQUASH GRATIN WITH MORNAY Set oven rack 6 inches from heat source; preheat broiler. Bring ½ cup water to a boil in a large skillet; add ¾ cup thinly sliced Vidalia onion and 8 oz. each zucchini and yellow squash, sliced ¼-inch thick. Reduce heat; simmer, covered, until tender, 7 to 9 minutes. Drain. Transfer to a 1-qt. baking dish. Sprinkle with 1½ tsp. chopped fresh oregano and ¼ tsp. salt. In a small saucepan, heat 1 Tbsp. olive oil over medium heat. Whisk in 1 Tbsp. flour, ¼ tsp. salt, and ⅛ tsp. black pepper; cook until foaming, then whisk in ⅔ cup whole milk until thickened, about 2 minutes. Stir in ½ cup shredded Gruyère cheese until melted; pour over vegetable mixture. Broil until browned, about 2 minutes.…

GET TOGETHER: Pizza Potluck  FOOD RX: Guard Your Glow NOW TRY THIS: S’more, Please!  EASY HOMEMADE PIZZA DOUGH HANDS-ON 10 MIN TOTAL 45 MIN MAKES 1 PIZZA CRUST SUBMITTED BY CHEF RIDER 3,120 REVIEWS 1 cup warm water (110°F)1 (0.25-oz.) pkg. active dry yeast1 tsp. sugar2½ cups bread flour2 Tbsp. olive oil1 tsp. saltDesired sauce and toppings 1. Preheat oven to 450°F. Lightly grease a 12-inch pizza pan. In the bowl of a stand mixer fitted with a dough hook, mix water, yeast, and sugar together at medium speed; let stand until foamy, about 10 minutes. 2. Add flour, oil, and salt to yeast mixture. Mix at medium speed until dough starts to pull away from sides of bowl and a soft, sticky dough forms. Let stand 5 minutes. 3. Turn dough out…

S’mores Sliders HANDS-ON 10 MIN TOTAL 20 MIN MAKES 12 SUBMITTED BY SARAH BREKKE NEW RECIPE GO ONLINE TO RATE & REVIEW Preheat oven to 350°F. Halve 12 Hawaiian sweet rolls and 6 jumbo marshmallows horizontally. Arrange roll bottoms in a 9x13-inch baking pan. Top roll bottoms with FILLING and marshmallow halves. Bake 6 minutes. Remove from oven and add roll tops. Brush with 2 Tbsp. melted butter and sprinkle with TOPPER. Bake until heated through, about 5 minutes more. Serve immediately. Chocolate-Graham Cracker FILLING 4 sheets graham crackers, coarsely crushed + 1 cup chocolate chunks TOPPER Graham Cracker Topper (see recipe) Peanut Butter-Banana FILLING ⅔ cup creamy peanut butter + 2 sliced bananas + 1 cup chocolate chunks TOPPER Chopped peanuts Salted Caramel-Pretzel FILLING 24 thin pretzel crackers +…

Fall Wake-Up Call Dinner Fix  Nice and Toasty  Veg Up! SECRET INGREDIENT: Tahini Simple Sides  Turkey Sausage, Potato, Brussels Sprouts, and Apple Hash HANDS-ON 20 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW Juicy apples, hearty Brussels sprouts, and fragrant sage add fall flair to this hash. 1 Tbsp. olive oil1 Tbsp. butter8 oz. Brussels sprouts, trimmed and halved (quartered if large)2 medium russet potatoes, cut into ½-inch pieces (2 cups)1 lb. bulk turkey sausage1 medium onion, chopped2 Tbsp. chopped fresh sage½ tsp. black pepper¼ tsp. salt1 medium red apple, cored and chopped (1 cup)4 fried eggs (tip, below) 1. Heat oil and butter in a large skillet over medium heat. Cook Brussels sprouts and potatoes, stirring occasionally, until browned and nearly tender, about 10 minutes. Transfer Brussels sprouts…

HEALTHY SPINS: Grain Check  REDO FOR YOU: Tailgate Takeover FOOD FOR THOUGHT: The Salty Truth About Sodium  Whole-Grain Pilaf HANDS-ON 5 MIN TOTAL 15 TO 60 MIN SERVES 6 (½ CUP EACH) SUBMITTED BY KATHRYN HENDRIX, RDN, LD NEW RECIPE GO ONLINE TO RATE & REVIEW 1 Tbsp. olive oil1 cup WHOLE GRAIN2 to 3 cups low-sodium BROTH3 cloves garlic, minced¼ tsp. salt¼ tsp. black pepper¼ cup chopped fresh HERB½ tsp. CITRUS ZEST1 Tbsp. CITRUS JUICE½ cup TOPPING Heat oil in a medium saucepan over medium heat. Add WHOLE GRAIN; cook, stirring occasionally, until toasted, about 4 minutes. Stir in BROTH, garlic, salt, and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, covered, until grain is tender. (Timing will depend on grain. See “Cook Times,” below.) Remove from…

WELL-INFORMED CINNAMON This assertive spice is a popular ingredient in fall foods, but did you know there’s more than one type? Cassia cinnamon is the common spicy-sweet, reddish-brown spice. Reach for it when you want to achieve bold, aromatic flavors (and remember that a little goes a long way). Ceylon cinnamon (aka true cinnamon, soft cinnamon, or Mexican cinnamon) is known for its soft texture and milder flavor. Ceylon is ideal for adding a touch of spice to sweet and savory dishes. Learn everything you need to know at armagazine.com/cinnamon. FOLLOW THAT FORK Perfect Pick Visit the North Georgia mountains this fall for apple picking and scenic views. At Mercier Orchards, a family-owned farm spanning 300 acres in Blue Ridge, Georgia, visitors can pick their own produce and shop for…

Lemon-Herb Quinoa Bowls With Meatballs HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY COULTER 442 REVIEWS 1½ cups low-sodium chicken broth1 cup quinoa1 medium red onion, chopped (1 cup)1 medium green bell pepper, chopped (1 cup)½ cup chopped kalamata olives½ cup crumbled feta cheese (2 oz.)⅓ cup lemon juice (from 2 lemons)¼ cup olive oil, plus more for drizzling1 Tbsp. balsamic vinegar½ tsp. salt36 frozen cooked chicken meatballs, heated according to pkg. directions½ cup chopped fresh herbs, such as parsley and/or chivesPurchased tzatziki and lemon wedges, for serving 1. Bring broth to a boil in a medium saucepan. Stir in quinoa and reduce heat to medium-low. Simmer, covered, until quinoa is tender and water is absorbed, about 15 minutes. Let cool slightly and transfer to a large bowl. 2. Add onion, bell pepper, olives, feta, lemon…

WAYS TO USE IT TASTY TAHINI DRESSING Whisk together ¼ cup olive oil, 2 Tbsp. each less-sodium soy sauce and tahini, 1 Tbsp. each lemon juice and red wine vinegar, 2 tsp. minced peeled fresh ginger, 1 tsp. minced fresh garlic, and ⅛ tsp. black pepper. Makes about 1 cup. Sub tahini for nut butters in smoothies and milkshakes for a similar flavor and buttery-smooth texture. BAKING STIR-IN Add tahini to chocolate chip cookie dough or swirl it into banana bread or brownie batter for an extra-nutty flavor profile. DAIRY DUPE Stir a spoonful of tahini into soups and pasta sauces for toasty notes and extra creaminess. JAZZED-UP JOE Make a tahini latte. Blend 1 cup dairy or nondairy milk (heated, if desired), 1½ oz. espresso, and 1 to 2…