ABC Cook Book by Amanda Johnson

ABC COOKBOOK FALL EDITION

ABC INDEX

4 Apple Quick Bread with Pecan Streusel

26 Nuts (Candied and Spiced)

6 Beer Braised Brisket

28 One-Pot Baked Pasta

8 Calvados Pan-Fried Pork Chops

30 Pumpkin Cheescake Bars (Vegan)

10 Dates (Stuffed and Wrapped)

32 Quick Chili Mac and Cheese

11 English Toffee

34 Roasted Tomato and Chive Pizza

12 Fennel Gratin with Breadcrumbs

35 Steak Salad with Squash and Cranberries

13 Gnocchi with Chicken and Butternut

36 Thanksgiving Turkey (Chile-Rubbed)

14 Harvest Succotash Ravioli

38 Upside-Down Caramel Apple Rolls

16 Ice Cream with Choco. Chip Pumpkin Cookie Dough

40 Vanilla Sweet Potato Casserole

18 Jumbo Stuffed Shells

42 Warldof Cobb Salad

20 Kufta Kabobs with Grilled Lamb

43 Xavier Soup

22 Lump Crab and Corn Dip

44 Yellow Squash and Feta Pasta Salad

24 Miso-Maple Vegan Popcorn

46 Ziti with Italian Sausage 5

KATHARINE BRYDGES

APPLE QUICK BREAD WITH PECAN STREUSEL This is a tasty alternative to a regular morning muffin. In this recipe, tart chunks of Granny Smith apple are folded into a cinnamon-spiced batter that’s then topped with a brown sugar–pecan streusel. Prepare a loaf of this moist bread for special holiday house-guests or as a quick, no-fuss breakfast.

MEDIUM-SIZED BOWL, 9x5’’ LOAF PAN,

DIRECTIONS (STREUSEL)

LARGE BOWL, WHISK

1 Place all of the ingredients except the butter in a medium-sized bowl and

EASY 1 HOUR 55 MINUTES INGREDIENTS (STREUSEL) ¼ c. packed light brown sugar ¼ c. pecans, finely chopped 2 tbsp. all-purpose flour 1 tsp. ground cinnamon 2 tbsp. cold unsalted butter, cut into 8 pieces INGREDIENTS (BREAD) Unsalted butter, for coating the pan 2 c. all-purpose flour 2 tsp. ground cinnamon 1½ tsp. baking powder ½ tsp. baking soda ½ tsp. ground allspice ½ tsp. fine salt 2 large eggs, at room temperature ¾ c. vegetable oil

stir to combine. 2 Add the butter and, using your fingers, pinch it into the pecan mixture until only small, pea-sized pieces remain. 3 Refrigerate while you make the bread. DIRECTIONS (BREAD) 1 Heat the oven to 350°F and arrange a rack in the middle. Coat a 9x5-inch loaf pan with butter. Set aside. 2 Place the flour, cinnamon, baking powder, baking soda, allspice, and salt in a large bowl and whisk to aerate and break up any lumps. Set aside. 3 Place the eggs, oil, sugars, and vanilla in a medium bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. 4 Add the egg mixture to the flour mixture and stir until the flour is just incorporated and no white streaks remain (be careful not to over-mix). Fold in the apples until just evenly combined. 5 Scrape the batter into the prepared loaf pan, pushing it to the corners and smoothing the top. 6 Remove the streusel from the refrigerator and, using your hands, sprinkle it evenly over the top, then lightly press it into the batter. 7 Place the pan on a wire rack to cool for 15 minutes. Run a knife around the perimeter of the bread and turn it out onto the rack. Let cool for at least 30 minutes more before slicing.

½ c. packed light brown sugar ½ c. granulated sugar 1 tsp. vanilla extract 2 c. peeled, medium-dice Granny Smith apples 7

BEER-BRAISED BRISKET Broiling the brisket gives it a nice crisp top layer, but you can skip this step and it will still be delicious. Braising the meat with beer in the slow cooker, however? Absolutely necessary.

FOOD PROCESSOR, 4-6 QT. SLOW COOKER, BROILER, SKILLET OR PAN MEDIUM 7-10+ HOURS INGREDIENTS 3 garlic cloves 1 tbsp. brown sugar 1 tbsp. dijon mustard 1 tbsp. olive oil 1½ tsp. freshly ground black pepper 1½ tsp. ground cumin 1½ tsp. paprika

DIRECTIONS

1 Finely chop garlic in a food processor. Add brown sugar, mustard, oil, black pepper, cumin, paprika, cayenne, and 2 tablespoons salt and process until smooth. Rub all over brisket, working into crevices. Wrap in plastic; chill 1 to 2 days. Let meat sit out until it is room temperature, about 1 hour. 2 Scatter onions in a 4 to 6-quart slow cooker and add brisket, fat side up. Add beer and 1 cup water. Cover and cook until meat is very tender, 7 to 8 hours on low or 4 to 5 hours on high. 3 Heat broiler. Transfer brisket, onions, and any braising liquid to a large oven-proof skillet or roasting pan. Broil brisket, uncovered, until top is browned and crisp, 5 to 10 minutes. 4 Let brisket cool slightly. Remove from pan and shred or slice. Remove onions with a slotted spoon; mix into brisket. Taste and moisten with some cooking liquid and, if needed, season with salt.

1 tsp. cayenne pepper 2 tbsp. kosher salt, plus more 4 to 5 lbs. untrimmed flat-cut brisket, cut into 4” pieces 2 medium onions, thinly sliced 1 (12-oz.) can lager

TIP: Brisket can be braised 1 day ahead. Let cool; cover and chill. Reheat, 8

covered, at 325° for 1½ hours.

RECIPE

CLAIRE SAFFITZ PHOTO

JARREN VINK

RECIPE

SUNSET PHOTO

YUNHEE KIM STYLING

KAREN SHINTO

CALVADOS PAN-FRIED PORK CHOPS Three recipes come together to make this fall feast just as beautiful as it is delicious. For this recipe, look for the prettiest, most curvaceous bone-in pork chops you can find, rather than the hefty squarish kind. Serve the chops with Roasted Winter Kale and Spicy Roasted Pears.

LARGE FRYING PAN, LARGE SHEET PAN,

DIRECTIONS (PORK)

LARGE OVEN-PROOF BAKING DISH

1 Season pork chops all over with salt and pepper, then sprinkle with

EASY 1 HOUR 10 MINUTES INGREDIENTS (PORK) 4 bone-in center-cut pork loin chops (1’’ thick) ½ tbsp. sea salt ¼ tbsp. pepper 1 tbsp. fresh thyme leaves Several small whole fresh sage leaves 3 tbsp. extra-virgin olive oil ¼ c. Calvados (apple brandy) 1 c. baby chanterelle mushrooms INGREDIENTS (KALE) ½ bunch Lacinato kale (4.5 oz.) ¼ c. olive oil Coarse sea salt and black pepper to taste INGREDIENTS (PEARS) 2 medium red pears, cut into eighths and cored ¼ tsp. ground ancho chile ¼ c. pure maple syrup

thyme and sage. 2 Heat oil in a large nonstick frying pan over medium heat. Add chops and cook 5 minutes, or until underneath is nicely browned. Turn chops over and pour in Calvados; cook until liquid evaporates, 2 to 3 minutes. Reduce heat to medium low, cover pan, and cook 6 minutes, or until chops are barely pink in the center (cut to test). 3 Transfer chops to a warm plate, tent with foil, and let rest for 5 minutes. 4 Add mushrooms to pan and cook in pork juices about 2 to 3 minutes, or until tender. DIRECTIONS (KALE) 1 Heat oven to 375°F. 2 Toss kale leaves in olive oil and spread in a single layer on a large sheet pan. Season with pepper. 3 Roast 10 to 13 minutes, or until crisp, turning over halfway through. Remove from oven, sprinkle with salt and more pepper. DIRECTIONS (PEARS) 1 Heat oven to 375°F. Put pears in an oven-proof baking dish big enough to hold them in a single layer. 2 Whisk ancho chile and maple syrup together and drizzle over pears. Tuck in rosemary sprig. 3 Roast, uncovered, turning once, 20 to 25 minutes. Remove from oven and sprinkle with salt and pepper.

1 sprig (4’’) rosemary Coarse sea salt and black pepper to taste 11

DATES (STUFFED AND WRAPPED) Awaken your palate and pair with a glass of champagne. The sweetness of the date is tempered by the salty bacon then yields to a hit of sour and a final crunch.

OVEN OR TOASTER OVEN EASY 15 MINUTES INGREDIENTS

DIRECTIONS 1 Preheat oven or toaster oven to 400°F. 2 Cut a slit in top of each date.

3 Take a small wad of goat cheese and stuff into the slit. 4 Place a whole pecan into the goat cheese. 5 Wrap the date bundle in a half piece of bacon. 6 Place bundles into a toaster oven or regular oven and bake for about 10 minutes until golden brown.

5 slices organic bacon, sliced in half 10 dried dates ½ c. goat cheese ¼ c. whole pecans ¼ c. pecans, crumbled

LISA COLBURN STEWART

ENGLISH TOFFEE This nutty, chocolate-covered toffee is the quintessential holiday treat, perfect for nibbling at the end of a big meal or gifting to a friend.

9x13’’ BAKING PAN, SAUCE PAN, CANDY

DIRECTIONS

THERMOMETER, HEATPROOF SPATULA

1 Place the pecans in a medium skillet and turn the heat to medium-high. Dry-toast the pecans (without oil), stirring frequently, until they start to

EASY

brown and smell nutty. Remove from heat and let cool. 2 Line a baking pan with aluminum foil. Roughly chop the cooled pecans.

1 HOUR 30 MINUTES

Sprinkle half of the chopped pecans in the bottom of the pan evenly. Set aside the remaining pecans for sprinkling over top.

INGREDIENTS

3 Place the butter, sugar, corn syrup, and salt in a large sauce pan. Clip a

1 c. (130 g.) pecans

candy thermometer to the side of the pan; make sure the tip is fully

1½ c. (340 g. or 3 sticks) unsalted butter 2 c. (400 g.) white granulated sugar

submerged in the ingredients, but does not touch the bottom of the pan. 4 Place the saucepan over medium heat, stirring constantly, until the butter

2 tbsp. corn syrup

has melted. Continue to cook, stirring occasionally, until the sugar has

¼ tsp. kosher salt

melted and the mixture has turned golden brown. The toffee is ready in

2 c. (10-12 oz.) semi-sweet chocolate chips

about 10 to 15 minutes when it reaches 295°F to 305°F (hard crack stage) on the thermometer. 5 Pour and spread the toffee over the chopped pecans in the baking pan. Tap the pan a few times to pop any air bubbles.

IRVIN LIN

6 Let toffee cool for 2 to 3 minutes, then sprinkle chocolate chips evenly over top. Wait another 3 minutes and spread the melted chocolate evenly over the top. 7 Sprinkle the remaining chopped pecans over the chocolate. Let cool to room temperature (about an hour) and then cool in the fridge overnight. 8 Once cooled, pull the toffee up directly out of the pan with the aluminum foil and then peel the foil off. Coarsely chop or break the toffee into small enough pieces.

TIP: Store in an airtight container in the refrigerator for up to 3 months.

FENNEL GRATIN WITH BREADCRUMBS

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel. It’s the perfect addition to a fall meal.

8x8’’ BAKING DISH, MEDIUM-SIZED BOWL EASY 20 MINUTES INGREDIENTS 2 lbs. fennel bulbs (4 small), thinly sliced (length-wise) 1 small onion, thinly sliced 1 c. heavy cream 4 tbsp. unsalted butter, cut into small pieces 2 tbsp. thyme leaves, divided

DIRECTIONS 1 Place rack in upper third of oven; preheat to 400°F. Place fennel, onion, cream, butter, and 1 tablespoon of thyme in a large bowl. Season with salt and pepper and toss to combine. Transfer to an 8x8-inch baking dish; bake until fennel is crisp-tender and cream is reduced by half, for about 30 to 35 minutes. 2 While fennel is baking, combine breadcrumbs, walnuts, and oil in a medium bowl. Season with salt and pepper and toss until bread is evenly saturated and walnuts are coated. Add Parmesan and remaining 1 tablespoon thyme and toss again to combine. 3 Scatter breadcrumb mixture evenly over gratin and bake until the breadcrumbs and walnuts are deep golden brown and fennel is tender, 12 to 15 minutes. Let cool slightly before serving.

Kosher salt, freshly ground pepper 1½ c. very coarse fresh breadcrumbs 1 c. walnuts, coarsely chopped 2 tbsp. olive oil 1 oz. finely grated Parmesan (about 1 c.)

RECIPE

ALISON ROMAN PHOTO

ALEX LAU

GNOCCHI WITH CHICKEN AND BUTTERNUT Gnocchi are the base for a simple toss with sweet butternut squash, chicken thighs, spinach, and sage. Prepared gnocchi is a fast cook’s dream. They don’t need to be boiled separately, take on a beautiful sear, and will hold up after a thorough sauté and simmer with other ingredients.

LARGE SKILLET EASY 30 MINUTES INGREDIENTS

DIRECTIONS 1 Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken; cook 5 minutes or until browned. Place chicken in a bowl. 2 Heat remaining 1 tablespoon oil in pan over medium. Add squash and onion; cook 8 minutes. Add squash mixture to chicken. Add gnocchi to pan; cook 2 minutes. Add chicken mixture, stock, pesto, sage, garlic, and spinach to pan; cook 1 minute. Top with cheese.

2 tbsp. olive oil, divided 4 6-oz. skinless, boneless chicken thighs, cut into 1’’ pieces 3 c. (½'') cubed peeled butternut squash

PAIGE GRANDJEAN

½ c. chopped yellow onion 1 (12-oz.) pkg. whole-wheat gnocchi ¾ c. unsalted chicken stock (such as Swanson) 2 tbsp. prepared refrigerated pesto 2 tsp. chopped fresh sage ½ tsp. chopped garlic 5 oz. baby spinach, chopped 1 oz. parmesan cheese, grated (about 1/4 c.)

HARVEST SUCCOTASH RAVIOLI Amp up store-bought ravioli with just a few simple ingredients. This recipe is certain to give you points at the dinner table.

POT, 12’’ SKILLET, SLOTTED SPOON EASY 25 MINUTES INGREDIENTS 1 lb. cheese ravioli 2 small bell peppers 1 medium onion 3 slices bacon 1 tsp. fresh thyme leaves ½ c. fresh or frozen corn kernels

DIRECTIONS 1 Bring a pot of water to a boil and cook 1 pound cheese ravioli according to the package instructions. 2 Seed and chop 2 small bell peppers. Finely chop 1 medium onion and set aside. 3 Chop 3 slices of bacon. Add bacon and 1 teaspoon olive oil to a skillet and cook on medium heat until bacon is crisp, about 6 minutes. 4 Use a slotted spoon to transfer bacon to a paper-towel-lined bowl. Leave the bacon fat in the skillet. 5 Add chopped peppers, onion, 1 teaspoon fresh thyme leaves, and ½ teaspoon salt to the skillet. Cook for 7 minutes. 6 Then, add ½ cup corn and cook for 2 more minutes. 7 Add cooked ravioli and bacon to the skillet. Then, toss everything together to combine.

MIKE GARTEN

FRUGAL FOODIE MAMA

ICE CREAM WITH CHOCO. CHIP PUMPKIN COOKIE DOUGH

Bite-sized chunks of pumpkin chocolate chip cookie dough and mini chocolate chips folded into a creamy homemade vanilla ice cream. This is fall ice cream perfection right here.

MIXING BOWL, ELECTRIC MIXER, CONTAINER,

DIRECTIONS (ICE CREAM BASE)

RUBBER SPATULA, BAKING SHEET

1 In a large mixing bowl, combine the evaporated milk, condensed milk,

EASY 45 MINUTES + 4 HOURS FREEZING INGREDIENTS (ICE CREAM BASE) 12-oz. can evaporated milk ½ c. sweetened condensed milk 1 c. heavy cream 1 tsp. vanilla extract 4 oz. whipped topping, thawed INGREDIENTS (CCP COOKIE DOUGH) 4 tbsp. unsalted butter, softened 2 tbsp. brown sugar ¼ c. granulated sugar ½ tsp. vanilla extract 3 tbsp. pumpkin puree ¾ c. flour 1/8 tsp. salt 1 tsp. pumpkin pie spice ½ c. mini chocolate chips, divided

heavy cream, and vanilla. Beat with an electric mixer until smooth and creamy, about 5 to 6 minutes. Fold in the thawed whipped topping. 2 Transfer to a freezer safe container and place in the freezer. 3 Mix with a rubber spatula after 1 hour of freezing. DIRECTIONS (CCP COOKIE DOUGH) 1 While the ice cream base is starting to freeze, prepare the pumpkin chocolate chip cookie dough. In a medium mixing bowl, cream together the butter, the sugars, and vanilla until light and fluffy. 2 Mix in the pumpkin puree. Add the flour, salt, and pumpkin pie spice. Mix well. 3 Fold in ¼ cup of the mini chocolate chips. Refrigerate the dough for at least 20 minutes. 4 Line a large baking sheet with parchment paper. Roll the cookie dough into bite-sized balls and place on the prepared baking sheet. Place the cookie sheet in the freezer and freeze for at least 20 minutes. DIRECTIONS (ICE CREAM BASE - FROZEN) 1 Once the ice cream base has been freezing for 2 hours, give another quick stir and then fold in the frozen cookie dough balls and the remaining ¼ cup of mini chocolate chips. 2 Freeze for at least 4 hours and up to overnight, stirring at least once more after the third hour of freezing.

JUMBO STUFFED SHELLS

This easy stuffed shells recipe with sausage, spinach, tomato, and ricotta cheese will make just about anyone reach in for more.

BAKING DISH, LARGE POT, COLANDER,

DIRECTIONS

LARGE SKILLET, CONTAINERS OR BAGS

1 Heat the oven to 350°F. Butter a 3-quart baking dish or spray with a

EASY 50 MINUTES INGREDIENTS 20 jumbo dried pasta shells 1 lb. fresh pork sausage, casings removed 3 medium cloves garlic, finely chopped 1 (14-oz.) can diced tomatoes 1 10-oz. (~1¼ c.) package frozen spinach, thawed/dried 4 (~½ c.) oz. ricotta cheese 2 oz. (~½ c.) mozzarella cheese, coarsely grated

non-stick cooking spray. 2 Bring a large pot of salted water to the boil, add the pasta shells then follow package directions for cooking the shells. Drain, and then rinse the shells with cold water. 3 Meanwhile, heat a large skillet over medium-high heat. Add the sausage and cook until browned, about 10 minutes. As the sausage cooks, use a wooden spoon to break the sausage up into small pieces in the pan. 4 Stir in the garlic, tomatoes, as well as the thawed and ringed out spinach. Cook until heated through and liquid reduced by half, about 2 minutes. Remove the pan from the heat then stir in the ricotta cheese. Taste for seasoning then adjust with salt and pepper to taste. 5 Fill each shell with sausage filling and arrange into the baking dish. Scatter mozzarella cheese on top. Bake until the tips of the shells begin

Salt and fresh ground black pepper

to brown and the cheese has melted, about 25 minutes. Serve with a

Warm marinara sauce, for serving (optional)

warm marinara sauce (optional).

TIPS: The filling can be made in advance and should last in your refrigerator up to 3 days and in your freezer for about 3 months. We recommend using freezer-safe glass containers, or double layers of freezer bags to store the filling. To thaw, leave it overnight in the refrigerator. Baked shells freeze well. Let them cool completely on a rack before freezing, and then wrap it well with foil (we use two layers). Defrost the frozen shells overnight in the fridge and then bake at 350°F for about 30 minutes or until heated through. Filled and unbaked shells can be made up to 1 day in advance. Cover the 20

unbaked stuffed shells with foil then bake the next day in a 350°F oven.

JOANNE GALLAGHER

RECIPE

HANNAH KLINGER PHOTO

CHRISTOPHER TESTANI STYLING

KAITLYN DU ROSS WALKER

KUFTA KABOBS WITH GRILLED LAMB Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony flavor, which is a great addition to spice rubs and vinaigrettes.

LARGE BOWL, 6 10’’-SKEWERS,

DIRECTIONS

GRILL PAN

1 Combine first 8 ingredients in a large bowl. Add lamb and sirloin, stirring

EASY 47 MINUTES INGREDIENTS

gently to combine. Shape lamb mixture into 18 meatballs. Thread 3 meatballs onto each of 6 (10-inch) skewers. Cup your hand around each meatball, gently shaping each into an oval around skewers. 2 Heat a grill pan over medium-high heat. Coat pan with cooking spray. Arrange skewers on pan. Grill 8 to 9 minutes or until done, turning each skewer occasionally.

½ c. chopped onion ¼ c. chopped fresh flat-leaf parsley 2 tbsp. chopped fresh mint 2 tsp. ground sumac OR 1 tsp. lemon rind 1 tsp. ground cumin ¾ tsp. kosher salt ½ tsp. freshly ground black pepper ¼ tsp. ground red pepper 12 oz. ground lamb 12 oz. 90% lean ground sirloin Cooking spray

LUMP CRAB AND CORN DIP This dip will leave you weak in the knees. The creaminess of the mascarpone folded with large chunks of crabmeat and sweet corn is perfect when baked together until bubbly and hot. Served with toasted crostinis, this dip is perfect for any occasion.

BAKING SHEET, MIXING BOWL, SAUTÉ PAN,

DIRECTIONS (CROSTINI)

SMALL BOWL

1 Preheat oven to 375°F.

EASY 50 MINUTES INGREDIENTS (CROSTINI) ¼ c. extra virgin olive oil 1 sourdough baguette, thinly sliced Salt to taste INGREDIENTS (CRAB AND CORN DIP) 1 tbsp. extra virgin olive oil 1 shallot, minced 1 ear yellow corn, kernels and milk removed from cob 2 garlic cloves, minced 8 oz. lump crabmeat ¼ c. mascarpone, softened ¼ c. Monterey Jack, grated 1 tsp. hot sauce 2 tbsp. chives, thinly sliced ¼ c. plus 2 tbsp. panko breadcrumbs 2 tbsp. Parmesan, finely grated 2 tbsp. butter, softened Salt and pepper to taste

2 Brush each slice of baguette with a small amount of oil and place onto a baking sheet. Lightly season with salt. 3 Bake crostini for 15 minutes and flip over. Bake for an additional 5 to 10 minutes. Place onto cooling racks and allow crostini to cool. DIRECTIONS (CRAB AND CORN DIP) 1 Place crab in a mixing bowl and set aside. Pour oil into a small sauté pan and place over medium-high heat. Add shallots and sauté for 2 minutes. Add corn and continue to sauté for 3 to 4 minutes. Add garlic and stir together. Cook for 1 minute and season with salt and pepper. 2 Pour corn mixture over crab and add mascarpone, Monterey Jack, hot sauce, chives and ¼ cup panko breadcrumbs to the mixing bowl. 3 Gently fold ingredients together, until just combined. Season with salt and pepper. Pour mixture into a (1-1¼ quart) baking dish. 4 Place remaining panko and Parmesan into a small bowl and stir together. Sprinkle mixture evenly over dip and dot top with softened butter. 5 Bake for 20 to 25 minutes or until baked through and golden brown. Serve hot with crostini.

HGTV

ANIA FROM LAZY CAT KITCHEN

MISO-MAPLE VEGAN POPCORN Adding miso gives the sweet caramel a bit of a “je ne sais quoi” or “umami” as it is conventionally called. This stuff is a bit addictive and perfect to snack on.

POPCORN MACHINE OR MEDIUM-SIZED PAN,

DIRECTIONS

BAKING TRAY, POT, BOWL, CONTAINER

1 Make popcorn with a popcorn machine or a medium size pan with a

EASY 1 HOUR AND 30 MINUTES INGREDIENTS 1 c. corn kernels ½ tbsp. oil (to brush the pan with) ¾ c. (180 ml.) maple syrup ½ c. (120 ml.) coconut cream (from a tin) 2 tbsp. smooth almond butter (100% almonds) ½ tsp. baking soda ½-¾ tsp. fine sea salt 2 level tbsp. red miso paste

lid and pop it in small batches over medium-high heat. Brush the pan with a bit of oil first and throw a few kernels onto the pan. As soon as they start popping, lift the lid and chuck another handful of corn kernels onto the pan. Swivel the pan gently from time to time to make sure that the popped corn doesn’t burn. When popping stops for a few seconds, empty the pan and start another batch until you use up all the kernels. 2 Heat the oven to 260ºF and line a baking tray with baking paper. 3 Put maple syrup into a medium-sized pot and bring to a gentle boil over low to medium heat. Once it comes to boil, continue to simmer for about 2 minutes. 4 Take the pot off the heat and whisk in coconut cream, almond butter and miso paste. Return the mixture to the stove and let it bubble for another 2 to 3 minutes to thicken it slightly. 5 Take the pot off the heat again. Mix in baking soda and salt. Beware that as soon as baking soda hits the caramel, the mixture will froth up. 6 Place 1/3 of popcorn in a large bowl, drizzle approx. 1/3 of the caramel mixture over it and stir well to coat. Spread on a baking tray and pop into a pre-heated oven for about 20 minutes, stirring the popcorn once half

TIP: If you would rather use sugar, swap maple syrup for ¾ c. of sugar and about 60 ml. of water. Let sugar melt into the water without stirring, then simmer it on a low

way through baking. Take the popcorn off the tray and allow it to cool down – this will make it crispier. 7 Repeat with the remaining popcorn and caramel sauce. Store in an airtight container.

heat until it reaches a light amber color. Once it achieves the desired color (the darker the color the less sweet your caramel will be), take off the heat and proceed with the next steps to the recipe.

NUTS (CANDIED AND SPICED) These nuts are so easy that they will become your go-to last-minute snack, salad or oatmeal-topper, and gift (of course). Keep them all for yourself or double the recipe and portion out into jars wrapped with twine and a little gift tag.

BAKING SHEET, CONTAINER EASY 14 MINUTES INGREDIENTS 1 c. (100 g.) raw pecans 1 c. (120 g.) raw walnuts 1½ tbsp. (20 g.) melted coconut OR olive oil 2 tbsp. (24 g.) coconut sugar, plus more to top 1 tsp. ground cinnamon Healthy pinch cayenne pepper Pinch ground nutmeg ¼ tsp. sea salt 2 tbsp. (30 ml.) maple syrup, divided

DIRECTIONS 1 Preheat oven to 350°F. 2 Add pecans and walnuts to a bare (or parchment-lined) baking sheet and top with oil, coconut sugar, cinnamon, cayenne, nutmeg, salt, and 1 tablespoon maple syrup. Toss to coat. 3 Bake for a total of 12 to 15 minutes, or until golden brown and fragrant, tossing/stirring once at the halfway point to ensure even cooking. Then remove from oven and immediately drizzle with remaining 1 tablespoon maple syrup. Optionally, sprinkle on a little more salt, cinnamon, and coconut sugar to coat. 4 Stir to combine/coat and enjoy warm or let dry/cool completely on the pan before storing in an airtight container at room temperature up to 2 to 3 weeks (or in the freezer up to 1 month).

MINIMALIST BAKER

RECIPE

CLAIRE SAFFITZ PHOTO

ALEX LAU STYLING

SEAN DOOLEY

ONE-POT BAKED PASTA Baked pasta does not need to take every pot in your kitchen or lots of different steps. This weeknight-friendly version uses one skillet, one pot, and plenty of cheese.

LARGE POT, CAST IRON SKILLET, COLANDER,

DIRECTIONS

SMALL BOWL

1 Place racks in center and top third of oven; preheat to 325°F. Heat a

EASY 1 HOUR 5 MINUTES INGREDIENTS

large pot of water over high. Add several tablespoons of salt and bring to a boil (this is for your pasta). 2 Meanwhile, heat a deep, large, ovenproof skillet over medium-high. Add ¼ cup oil to coat. Add sausage and break into small pieces with a spoon. Cook, undisturbed, until sausage is browned, about 4 minutes. Stir a couple of times and cook, undisturbed again, until sausage is fully

Kosher salt

cooked through, about 3 minutes longer. Add garlic, red pepper, and

¼ c. plus 1 tablespoon olive oil

sage and cook, stirring, until garlic is golden, about 2 minutes. Stir in

1 lb. hot Italian sausage, casings removed

half-and-half and simmer until sauce is thickened slightly, about 2

6 garlic cloves, coarsely chopped

minutes. Reduce heat to low. Gradually add 2/3 of cheese, bit by

½ tsp. crushed red pepper flakes 1 tbsp. chopped sage, plus 10–12 whole leaves 2 c. half-and-half 12 oz. Fontina and aged cheddar, grated, divided (4½ c.) 1 lb. ridged medium pasta shells OR large tube pasta

bit, stirring constantly and letting cheese melt completely before adding more, until sauce is smooth and thick, about 3 minutes; season with salt. 3 Cook pasta in boiling water 2 minutes shy of package instructions. During the last 2 minutes, add broccoli rabe. Drain pasta and broccoli rabe in a colander and shake several times to remove excess water.

1 bunch of broccoli rabe (tough ends trimmed, stems cut

Return to empty pasta pot, then add sausage mixture. Stir until pasta and

into 2'' pieces, and leafy ends left long)

broccoli rabe are coated in sauce, then transfer everything back to skillet. Cover tightly with foil and bake on center rack until pasta is tender and sauce is bubbling, 30 to 40 minutes. Let rest a few minutes while you heat broiler (alternately, increase oven temperature to 500°F). 4 Remove foil and sprinkle top with remaining one-third of cheese. Toss sage leaves with remaining 1 tablespoon. oil in a small bowl and arrange over pasta. Broil or bake in oven on top rack until cheese is browned and bubbling in spots, about 5 minutes. Let cool a minute or two. 31

PUMPKIN CHEESECAKE BARS (VEGAN) Vegan pumpkin cheesecake bars that are entirely no-bake, made with cashews and coconut, and topped with a maple pecan sauce. Since pumpkin is a vegetable, feel free to enjoy these for breakfast.

9x15’’ LOAF PAN. BLENDER, SAUCE PAN EASY 1 HOUR 15 MINUTES INGREDIENTS (CRUST) ½ c. raw pecans ¼ c. chopped medjool dates 1 tbsp. warm water INGREDIENTS (CHEESECAKE) ¾ c. raw cashew pieces ¼ c. coconut cream (from the top of the can) 2 tbsp. coconut oil, melted 1/3 1/3

c. maple syrup c. + ¼ c. canned pumpkin puree

1½ tsp. pumpkin pie spice INGREDIENTS (SAUCE/TOPPING) ¼ c. maple syrup ¼ c. chopped pecans

DIRECTIONS (PREP) 1 Line a 9x5-inch loaf pan with parchment paper. Leave enough overhang on the long edge to form handles to help you lift it out. 2 Add the cashews to a small, and pour 1½ cups of boiling water on top. Let them soak for a few hours (or overnight). Drain well. DIRECTIONS (CRUST) 1 In a high-speed blender (Vitamix or equivalent), add the warm water, pecans and dates. Pulse until chunky, using extra water as needed, but try to keep it chunky. Press the mixture into the bottom of the loaf pan. Set aside. DIRECTIONS (CHEESECAKE) 1 No need to wipe out the blender before adding the drained cashews, coconut cream, coconut oil, maple syrup, canned pumpkin and pumpkin pie spice. Puree as long as necessary to make a smooth, creamy mixture. It should not have any grittiness to it; keep blending, if it does. 2 Scrape the mixture on top of the crust, spread it evenly, and refrigerate for at least 6 hours. It should be firm to the touch. DIRECTIONS (SAUCE/TOPPING) 1 Toast the pecans in a small saucepan over medium to high heat until fragrant (about 2 minutes). Add the maple syrup and bring to a boil. Boil for 1 minute. Let cool completely before serving with pumpkin pie bars.

CHRISTINA LANE

RECIPETIN EATS

QUICK CHILI MAC AND CHEESE A cross between Chili Con Carne and Mac and Cheese, all made in one pot. The sauce flavor is similar to beef Chilli Con Carne, with the addition of macaroni and cheesy goodness.

LARGE POT EASY 20 MINUTES INGREDIENTS (MAIN) 1 tbsp. olive oil 2 garlic cloves, minced 1 onion, finely chopped 1 red bell pepper, chopped 500 g. (1 lb.) lean ground beef 800 g. (28 oz.) crushed canned tomato

DIRECTIONS 1 Heat oil in large pot over high heat. Add garlic and onion, cook for 1 minute. Then add bell pepper and cook until onion is translucent. Add beef and cook, breaking it up as you go. 2 Once the beef turns from red to brown, add remaining ingredients except cheese. Stir, bring to simmer, then turn the heat down to medium. Cover and cook for 10 to 12 minutes or until the macaroni is al dente, meaning just cooked, still a tiny bit on the firm side. 3 Turn the stove OFF but leave the pot on the stove. Stir through half the cheese – it should be a bit saucy. Adjust salt and pepper to taste. Top with remaining cheese, put the lid back on and leave until the cheese melts, about 2 minutes. 4 Sprinkle with cilantro, if desired, and serve immediately.

420 g. (14 oz.) can red kidney beans, drained 2½ c. (625 ml.) beef broth OR chicken broth 250 g. ( ½ lb.) elbow pasta 2 c. (200 g.) shredded cheddar, Monterey Jack, etc. Cilantro finely chopped SPICES (CHILI POWDER) 1 tsp. cayenne pepper OR pure chilli powder 2 tsp. paprika powder

TIPS: This recipe calls for pure ground chilli for spiciness. Cayenne pepper is

2 tsp. cumin powder

a perfect substitute, or any other HOT chilli powder. The key with this recipe

1½ tsp. onion OR garlic powder

is to turn the stove OFF as soon as the pasta is just cooked. The pasta will

1 tsp. dried oregano

keep cooking when you put the lid on to melt the cheese. Don’t worry if it’s

½ tsp. black pepper

still saucy. The sauce always gets sucked up by pasta so there will be less by

¾ tsp. salt

the time that you serve it. This recipe will also work with other minced meat, including chicken, pork, turkey and even lamb.

ROASTED TOMATO AND CHIVE PIZZA

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel. It’s the perfect addition to a fall meal.

LARGE COOKIE SHEET EASY 20-25 MINUTES INGREDIENTS

DIRECTIONS 1 Spray a large cookie sheet with cooking spray. Place pizza crust on pan. 2 Spread crust with olive tapenade.

3 Top with Gruyère, grape tomatoes, and mushrooms. 4 Spray top of pizza with cooking spray. Bake at 425°F for 20 to 25 minutes or until bottom is deep golden brown. 5 Top with chives.

Nonstick cooking spray 1 large pre-baked pizza crust ½ c. olive tapenade 1 c. shredded Gruyère 1¾ c. grape tomatoes ¼ c. mushrooms Snipped chives

RECIPE

GOOD HOUSEKEEPING PHOTO

MIKE GARTEN

STEAK SALAD WITH SQUASH AND CRANBERRIES A summer classic leans into fall with the addition of roasted butternut squash, dried cranberries, and fresh rosemary. Find peeled, diced fresh butternut squash in the produce section. You can sub crumbled goat cheese or feta for the bleu cheese and walnuts or pecans for the hazelnuts.

BAKING SHEET, MEDIUM-SIZED SKILLET,

DIRECTIONS

BOWL, WHISK

1 Preheat oven to 425°F. 2 Arrange butternut squash in a single layer on a rimmed baking sheet;

EASY

coat with cooking spray. Sprinkle evenly with ¼ teaspoon salt and ¼ teaspoon pepper. Bake at 425°F for 15 minutes or until browned, stirring

35 MINUTES

once halfway through cooking. 3 Heat a medium skillet over medium-high. Coat pan with cooking spray.

INGREDIENTS

Sprinkle steak with ¼ teaspoon salt and the remaining ¼ teaspoon

1 (11-oz.) pkg. peeled diced butternut squash

pepper. Add steak to pan; cook 4 minutes on each side or until desired

Cooking spray

degree of doneness. Place steak on a cutting board and let stand 10

¾ tsp. kosher salt, divided ½ tsp. freshly ground black pepper, divided 1 (8-oz.) sirloin steak

minutes. Cut steak across the grain into thin slices. 4 Combine remaining ¼ teaspoon salt, olive oil, vinegar, and rosemary in a small bowl, stirring with a whisk. Arrange spinach on a platter; top

3 tbsp. olive oil

with butternut squash, cranberries, and steak. Sprinkle with hazelnuts and

1 tbsp. white wine vinegar

shallot. Drizzle vinegar mixture over top. Sprinkle with cheese.

1 tsp. minced fresh rosemary 1 (5-oz.) pkg. baby spinach ¼ c. dried cranberries ¼ c. toasted hazelnuts, coarsely chopped 1 small shallot, thinly sliced 1 oz. bleu cheese, crumbled (about ¼ c.)

RECIPE

HANNAH KLINGER PHOTO

GREG DUPREE

RECIPE

KAREN CHAN PHOTO

HONESTLY YUM

THANKSGIVING TURKEY (CHILE-RUBBED) Every Thanksgiving presents the same question: how to transform a bland turkey into a flavorful show-stopping centerpiece. Well, this year, if you are looking for an amazing turkey recipe packed with flavor, this Mexican inspired chile-rubbed turkey is it.

PAN, BOWL, BLENDER, ROASTING PAN EASY 1 DAY+ INGREDIENTS 6 guajillo chiles 4 ancho chiles 10 cloves of garlic 2 tsp. of dried oregano ½ c. of apple cider vinegar 1 tsp. of ground black pepper 1 tsp. of ground cumin ½ tsp. of ground cloves ½ tsp. of ground cinnamon 2 tbsp. of sugar Kosher salt ½ c. of vegetable oil

DIRECTIONS 1 The night before you roast the turkey, toast the chiles on a pan over medium high heat (being careful not to burn them). Once they are pliable and fragrant transfer them to a bowl of hot water and soak for about 20 minutes. Remove the stems and seeds. 2 Add the chiles to a blender. Add garlic, oregano, apple cider vinegar, black pepper, cumin, cloves, cinnamon, sugar and 1 tablespoon of salt and blend until it turns into a smooth puree. 3 Season the turkey liberally with salt outside and inside the cavity. Rub the turkey outside and inside with the chile sauce liberally. Place the turkey on a roasting rack in a roasting pan. Cover with plastic wrap and refrigerate overnight. 4 2 hours before roasting your bird, remove the turkey from the fridge, and let it come to room temperature. Preheat the oven to 425°F and using a brush, brush some vegetable oil over the top of the turkey. Add about 1 cup of water to the pan and roast for ½ hour. 5 Brush the turkey with a little more oil, which will brush off some of the marinade but that’s okay. Roast for another ½ hour. 6 Lower to heat to 375°F and brush occasionally with the turkey drippings. Roast until the internal temperature of the thigh reaches 165°F. 7 Uncover the turkey and allow it to rest for at least 20 minutes. Once the time is up, carve and serve.

UPSIDE-DOWN CARAMEL APPLE ROLLS These quick, delicious rolls oozing with caramel, apples and frosting are a great twist to cinnamon rolls. Perfect for dessert, or breakfast.

8x8’’ GLASS DISH OR PIE PLATE, LARGE

DIRECTIONS

AND SMALL BOWL

1 Preheat oven to 350°F. Spray an 8x8-inch in glass dish or a glass pie plate

EASY 45 MINUTES INGREDIENTS 1½ c. apples, chopped and peeled 1 can (12.4-oz.) Pillsbury cinnamon rolls

with cooking spray. Spread 1 cup of the apples in pie plate. 2 Take rolls and separate into 8 rolls. Cut each roll into quarters; place in a large bowl. Add remaining ½ cup apples and pecans and toss to mix. 3 In a small bowl, mix butter, brown sugar, and corn syrup until it’s well blended. Add brown sugar mixture to dough mixture; toss gently to combine. Spoon mixture over apples in pan. 4 Bake 28 to 38 minutes or until deep golden brown. Cool 5 minutes. Invert onto serving platter. Remove lid from icing. Microwave icing on

½ c. pecan halves or pieces, optional

high 10 to 15 seconds or until drizzling consistency. Drizzle over warm

2 tbsp. butter, melted

rolls. Serve immediately.

1/3

c. packed brown sugar

2 tbsp. corn syrup

JULIE EVINK

BRANDY Oâ&#x20AC;&#x2122;NEILL

VANILLA SWEET POTATO CASSEROLE Vanilla sweet potato casserole is a grown up version of that all time classic. Using Nielsen-Massey vanilla bean paste and sugar, vanilla flavor is at the forefront.

8x8’’ CASSEROLE DISH, MIXING BOWL EASY 35 MINUTES INGREDIENTS 5 c. mashed sweet potato ¼-½ c. coconut milk (carton) 2 tbsp. unsalted butter 2 tbsp. pure vanilla bean paste

DIRECTIONS 1 Preheat oven to 350°F and set out a 8x8-inch casserole dish. 2 In a medium-sized mixing bowl add mashed sweet potatoes, ¼ cup coconut milk, butter, vanilla bean paste, brown sugar and pumpkin pie spice. If the mixture is not smooth add a little more coconut milk until desired consistency is met. Also taste the mixture and add kosher salt if desired. 3 Spoon mixture into 8x8-inch casserole dish and top with 1 tablespoon vanilla sugar, granola, marshmallows and the remaining 1 tablespoon vanilla sugar. 4 Add to the preheated oven and bake for 20 to 30 minutes until mixture is warmed throughout and the marshmallows are toasted.

1 tbsp. brown sugar 1 tsp. Pumpkin Pie Spice Kosher salt, to taste 2 tbsp. pure vanilla sugar ½ c. granola ½ c. miniature marshmallows

WALDORF COBB SALAD This makes a company-perfect sidekick for anything roasted or grilled. The concentrated flavor of an apple cider reduction, plus a shot of sorghum syrup, add rich complexity, not just sweetness, to the vinaigrette.

8x8â&#x20AC;&#x2122;â&#x20AC;&#x2122; GLASS DISH OR PIE PLATE EASY 45 MINUTES INGREDIENTS 2 large Gala apples 3 tbsp. fresh lime juice 2 medium avocados 3 c. shredded romaine lettuce 3 c. shredded iceberg lettuce 1 c. loosely packed watercress leaves 1 pt. grape tomatoes, halved 1 c. (4 oz.) shredded white Cheddar cheese 4 oz. Gorgonzola cheese, crumbled 6 thick bacon slices, cooked and crumbled Cider-Sorghum Vinaigrette

DIRECTIONS

1 Cut apples into 1/8-inch matchsticks; toss with 2 tablespoon lime juice. Peel and quarter avocados; toss with 1 tablespoon lime juice. 2 Toss together romaine lettuce and the next 2 ingredients; arrange on a large serving platter. Arrange tomatoes, the next 4 ingredients, apples, and avocado over salad greens. Serve with Cider-Sorghum Vinaigrette. RECIPE

SOUTHERN LIVING PHOTO

HECTOR SANCHEZ

XAVIER SOUP This classic Italian soup is a twist on a dumpling soup from the Cooking with the Saints cookbook. This adaptation simplifies the traditional chicken consommé usually prepared for this soup by replacing it with store-bought chicken stock.

BAKING SHEET, PIPING BAG, WHISK,

DIRECTIONS

SAUCEPAN, POT, SLOTTED SPOON

1 Prepare a baking sheet with a sheet of buttered parchment and fit a

EASY 1 HOUR INGREDIENTS 1½ c. all-purpose flour ½ c. heavy cream ½ c. butter

piping bag with a large round tip, about ½ inch in diameter. 2 Whisk the flour, butter, and cream together over low heat in a medium saucepan. Once the mixture has the texture of a soft dough, remove the pan from the heat. Add the salt, peppers, nutmeg, cinnamon, eggs, cheese, and parsley. Stir vigorously to combine. 3 Place the dough in the piping bag and squeeze to form small dumplings about an inch in length. Let the dumplings rest for about 30 minutes. 4 In the meantime, bring a large pot of salted water to a boil. Warm the chicken stock in another pan. Cook the dumplings in batches to not

¾ c. Parmigiano-Reggiano, grated

overcrowd the pot. Cook the dumplings about 8 to 10 minutes or until

½ tsp. salt

tender. Remove them from the boiling water with a slotted spoon and

¼ tsp. red pepper flakes ¼ tsp. black pepper Pinch of ground nutmeg

transfer them to the chicken stock. 5 Once all the dumplings are in the chicken stock, your soup is ready. Ladle into bowls and garnish with additional parsley, if desired.

Pinch of ground cinnamon 2 eggs 2 egg yolks 2 tbsp. parsley, chopped 10 c. chicken stock

ANGELA CARLOS

COOKIE + KATE

YELLOW SQUASH AND FETA MEDITERRANEAN PASTA SALAD This pasta salad with yellow squash and bold Greek flavors is a simple, light dish. Thanks to the plethora of vegetables, whole grains and beans, it is a complete meal in itself! Pack up a bowlful for a weekday lunch or serve with a glass of chilled Pinot Grigio for dinner.

VEGETABLE PEELER, POT, WHISK EASY 35 MINUTES INGREDIENTS

1 1/3 c. whole wheat Israeli couscous 1/3

c. olive oil

1 small lemon, juiced 1 clove garlic, minced

DIRECTIONS

1 Bring 12/3 cup salted water to a boil. 2 Stir in the couscous, cover and reduce heat to a simmer. 3 Cook for 18 to 20 minutes, until the couscous is tender and all of the water is absorbed. 4 While the couscous is cooking, whisk together the olive oil, lemon juice, garlic, shallot, sea salt, and black pepper in a large bowl. 5 Add the couscous to the bowl and toss to coat with the dressing. 6 Top the pasta with all of the remaining ingredients, and toss to combine. 7 Season with salt and pepper to taste, and add an extra squeeze of lemon juice if necessary. For the best flavor, cover and refrigerate for 30 minutes before serving.

1 shallot, minced Pinch of sea salt and ground black pepper 1 c. chickpeas, cooked 1 pt. grape or cherry tomatoes, chopped 3 oz. feta, crumbled (about 1/3 c.) 10 kalamata olives, sliced 1 medium zucchini, sliced into super thin rounds 1 small yellow squash, sliced into super thin rounds 1/3 1/3

c. pine nuts, toasted c. basil, chopped

TIPS: Store in the fridge, covered, for up to 3 days. Change it up; any small whole wheat pasta shape will do. Small shells, fusilli and farfalle are all great options. Gluten free; substitute your favorite small gluten-free pasta for the couscous. Vegan; if you choose to make the salad vegan by omitting the cheese, you might want to add a few more sliced olives to make up for the salty punch of feta. Nut-free; technically pine nuts are seeds, but you can omit them if youâ&#x20AC;&#x2122;re concerned about cross-contamination.

ZITI WITH ITALIAN SAUSAGE Baked ziti should be a simple pasta casserole, but too often turns out dry, bland and downright unappealing, especially when made ahead. A combination of crushed tomatoes and tomato sauce gave us a smooth consistency with just the right amount of chunky texture. Loosening the sauce with some of the pasta cooking water prevented the casserole from drying out in the fridge.

LARGE POT, COLANDER, BOWL EASY 2 HOURS INGREDIENTS (MAIN) 1 lb. ziti Salt Pepper ¼ c. extra virgin olive oil 1 lb. hot or sweet Italian sausage, casings removed 4 cloves garlic, minced 1 (28-oz.) can crushed tomatoes 1 (15-oz.) can tomato sauce 4 oz. mozzarella cheese, cut into ¼’’ pieces 2 tbsp. fresh basil, chopped 1 c. whole milk OR part skim ricotta cheese INGREDIENTS (TO SERVE) 1 c. mozzarella cheese, shredded ½ c. parmesan cheese, grated 2 tbsp. fresh basil, chopped

DIRECTIONS 1 Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Reserve 1½ cups cooking water, then drain pasta. Rinse pasta with cold water, drain again, and leave in colander. 2 Dry now-empty pot, add 1 tablespoon oil, and return to medium to high heat until shimmering. Add sausage and cook, breaking up meat with wooden spoon, until no longer pink, about 5 minutes. 3 Stir in garlic and cook until fragrant, about 30 seconds. Stir in crushed tomatoes and tomato sauce, bring to simmer, and cook until slightly thickened, about 5 minutes. Let cool to room temperature, about 30 to 45 minutes. 4 Stir reserved cooking water, pasta, mozzarella and basil into cooled sauce; transfer to 13x9-inch baking dish. 5 Combine ricotta, remaining 3 tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper in bowl; cover. Wrap dish tightly with plastic wrap and refrigerate ziti and ricotta separately for 8 hours or up to 24 hours. 6 Adjust oven rack to middle position and heat oven to 400°F. 7 Unwrap dish and cover tightly with greased aluminum foil.

8 Bake casserole until beginning to bubble around edges, 20 minutes. 9 Remove foil and dollop rounded tablespoons of ricotta mixture evenly over top. 10 Sprinkle with mozzarella and parmesan and bake, uncovered, until casserole is hot throughout and cheese is melted and begins to brown, 15 to 20 minutes. Let cool for 10 minutes. Sprinkle with basil and serve.

AMERICAâ&#x20AC;&#x2122;S TEST KITCHEN