Mollie Stone's REAL FOOD Fall 2023

SAUCE SO GOOD, ITALIAN CHEFS WISH WE’D DISAPPEAR.

The perfect blend of tomato,100% Bertolli ® Olive Oil, basil, garlic & onion. No wonder chefs are taking it so hard. Now you don’t have to be an Italian chef to be an Italian chef.

SAVOR THE SEASON OF CELEBRATION

AUTUMN

Go-to Gremolata

Turn to a avorful ri on this traditional garnish and serve with sweet potatoes, roasted vegetables, and more (page 27).

52 Soulfully Delicious

Chef Jocelyn Delk Adams celebrates life and great food in “Everyday Grand.”

BY EMMA ENEBAK

20 Holiday Table Twists

These approachable yet impressive recipes ramp up avor throughout the season.

BY KRISTIN DONNELLY

4 Bites

Explore a world of celebratory food traditions.

BY ALESHA TAYLOR

6 Four of a Kind

Which spud’s for you? Try di erent varieties in a quartet of recipes.

BY MARY SUBIALKA

17 Tips and Tools

Make life easier with these kitchen gadgets for meal prep and entertaining.

BY ALESHA TAYLOR

Whip up

desserts for deliciously sweet get-togethers.

GILBERT

RECIPES BY MOLLY

18 Healthy Habits

Follow these tips for a happy and healthy holiday season.

BY EMMA CONWAY

38

Game-Day Bu et

Whether your team is on TV or it’s board game night, impress guests with a spread of winning bites.

44 Everyday Delectable

Staples and creativity get dinner on the table any night of the week.

RECIPES BY NAGI MAEHASHI AND KEVIN TATAR

56 Pairings

A bo le of wine is o en welcome at holiday feasts: Grab these go-to reds and whites.

BY MARY SUBIALKA

HOW DO YOU STAY HEALTHY DURING THE HOLIDAYS?

MINDFUL EATING AND FUN ACTIVITIES. See page 18

ON THE COVER

Pistachio Torte with Chocolate

Ganache, page 28

PHOTOGRAPHER

Terry Brennan

FOOD STYLIST

Lara Miklasevics

PUBLISHER

Tammy Galvin

EDITORIAL DIRECTOR

Alesha Taylor

CONTENT DIRECTOR

Mary Subialka

ASSOCIATE EDITORS

Emma Enebak, Macy Harder

EDITORIAL ASSISTANT

Emma Conway

CREATIVE DIRECTOR

Tonya Sutfin

SENIOR ART DIRECTOR

Ted Rossiter

PRODUCTION DIRECTOR

Deidra Anderson

SENIOR ADVERTISING COORDINATOR

Mikayla Snyder

SALES & MARKETING SPECIALIST

Tausha Martinson-Bright

VOLUME 19 , NUMBER 3

Real Food magazine is published quarterly by Greenspring Media, LLC, 9401 James Ave. S, Suite 152, Bloomington, MN 55431, 612.371.5800, Fax 612.371.5801. All rights reserved. No part of this publication may be reprinted or otherwise reproduced without written permission from the publisher.

Real Food is exclusively operated and owned by Greenspring Media, LLC. Printed in the USA. realfoodmag.com

The pages between the covers of this magazine (except for any inserted material) are printed on paper made from wood fiber that was procured from forests that are sustainably managed to remain healthy, productive and biologically diverse.

“Small cheer and great welcome makes a mer feast.”

–WILLIAM SHAKESPEARE

Holidays AROUND THE GLOBE

Explore a world of celebratory food traditions

by alesha taylor

From fall festivals and Thanksgiving and Christmas to Hannukah and Holi, food is an essential element of any holiday celebration. Around the world, food is o en used as a means to come together—and to celebrate important milestones while creating lasting memories.

These are just a few examples of the many traditional food celebrations heard ’round the world. Though flavors and festivities vary, each one in its own right is an opportunity to come together with loved ones, share delicious food, and celebrate the joys of life.

In Mexico, the Day of the Dead on November 1, is a holiday that’s all about celebrating the lives of loved ones who have passed away. One of the most important elements of the celebration is the food. Families often prepare an altar, or ofrenda, which includes traditional foods such as pan de muerto, a sweet bread that’s decorated with bones made of dough. Tamales are also a popular food for the Day of the Dead, and they’re often filled with chicken or pork and served with a spicy sauce.

The Mid-Autumn Festival in China and Vietnam is a harvest festival that celebrates the full moon. Traditional foods include mooncakes, which are filled with sweet or savory fillings, and pomelo, a type of citrus fruit.

Oktoberfest is Germany’s world-famous festival that celebrates beer and Bavarian culture. Traditional foods that are enjoyed include pretzels, sausages, roast pork, and sauerkraut.

Chinese Lunar New Year, which is celebrated in late January or into February, is a time for family gatherings and festive meals. One of the most important dishes is dumplings, which are believed to bring good luck and prosperity. They are usually filled with meat or vegetables and often shaped like gold ingots, which symbolize wealth. Another important dish is Nian Gao, a sweet rice cake that’s meant to bring good luck and success in the new year.

Thanksgiving in the United States is a feast (literally!) of a holiday. O cially celebrated on the fourth Thursday of November, the centerpiece of the Thanksgiving meal is usually a roasted turkey, which is accompanied by stu ng, mashed potatoes, gravy, and cranberry sauce. Another popular dish is green bean casserole, made with canned green beans, cream of mushroom soup, and crispy fried onions. Pumpkin pie is the traditional dessert, and it’s often served with whipped cream.

In Italy, Christmas Eve is known as La Vigilia, and it’s a day that’s all about seafood. The traditional meal is called the Feast of the Seven Fishes, and as the name suggests, it includes seven di erent types of seafood dishes. The dishes can include everything from fried calamari or baked clams to seafood pasta. The meal is usually finished o with a dessert, such as panettone, a sweet bread filled with dried fruit.

Hanukkah is normally celebrated worldwide between late November and late December, depending on the Hebrew calendar. This Jewish festival celebrates the miracle of the oil that burned for eight days, and traditional foods include latkes, potato pancakes fried in oil, and sufganiyot (jelly-filled doughnuts).

Diwali is India’s Festival of Lights in early November—and it is one of the most important holidays in Indian religions. Aptly so, Diwali is celebrated with plenty of sweet treats such as gulab jamun, a fried dough ball soaked in a sweet syrup. Another traditional sweet is barfi, which is made with condensed milk and flavored with nuts or fruits. The festival is also a time for family gatherings and feasting, and savory dishes such as samosas and biryani are often served.

In Japan, Osechi Ryori is a traditional New Year’s meal full of symbolism. The meal includes a variety of dishes, each of which has a special meaning. For example, black beans symbolize good health, while shrimp symbolizes longevity. The traditional New Year’s soup, Ozoni, is also an important part of the meal. Ozoni is made with mochi, a type of rice cake, and it’s considered good luck to eat it on New Year’s Day.

The holiday season is all about indulgence in France. The traditional Christmas meal, called le réveillon, is a long and luxurious a air that includes multiple courses and plenty of wine. The meal usually starts with oysters or foie gras, followed by roasted meat or fish, and finishes with a variety of desserts, including the traditional bûche de Noël, a cake that’s shaped like a Yule log.

“Laughter is brightest where food is best.”

– IRISH PROVERB

why is a potato called a “spud”?

A SHARP, NARROW SPADE KNOWN AS A SPUD WAS USED TO DIG UP LARGE ROOTED PLANTS, ESPECIALLY POTATOES, AND AROUND THE MID19 TH CENTURY, IT’S SAID THAT THE WORD CAUGHT ON AS A SLANG TERM FOR POTATOES.

Spuds for You

Choose the right potato for the job and enjoy delicious dishes with these tips, tricks, and recipes

by mary subialka

Potatoes are a highlight of many meals, and certainly a big player at the holiday table. Not only are they comforting and delicious, but they are also naturally free of gluten, fat, and cholesterol and a good source of complex carbohydrates, while loaded with nutrients including vitamins B 6 and C, and more potassium than the average banana.

But not all spuds are the same. Choosing the right one for your needs will make a difference, whether you’re looking for fluffy baked potatoes or those that will hold their shape in a casserole.

potato varieties

Potatoes vary in starch level and moisture content, and those two factors are the key to selecting the right spud to work best for different prep and cooking methods.

High starch/low moisture: These have a dry, mealy texture but become light and fluffy when cooked. The russet (often called Idaho) potato is in this category. These brown-skinned spuds are great for baking, mashing, and making french fries. The specialty blue potatoes (which are really more purple) have similar texture to the russet and can also work well baked or mashed while adding a splash of color to a meal.

potato fun facts

■ 13 billion pounds of Idaho potatoes are harvested every year.

■ The average American eats approximately 111 pounds of potatoes each year!

■ There is no harm in eating potatoes raw, however, you might find them a little harder to digest

than when cooked.

POTATO COMMISSION

Low to medium starch/medium to high moisture: Often referred to as waxy, these are best when you want potato pieces to keep their shape after cooking. Use in casseroles, stews, salads, soups, and for scalloped or au gratin potatoes. You can mash these, but they will tend to be thick and slightly lumpy rather than smooth and creamy. This includes long white, round white, round red, fingerling, Russian banana, and new potatoes (which are small potatoes of any variety that are harvested young so have a crisp, waxy texture and thin skin).

Medium-starch and moisture all-purpose golden-skinned and fleshed: These were not widely available in the U.S. until the 1980 s, when Canada introduced the Yukon gold. Excellent for baking, boiling, or roasting, and its moist, creamy texture and slight buttery flavor makes it a favorite for mashing.

Here are tips and recipes from the Idaho Potato Commission made with different potatoes and cooking methods. Which spud’s for you?

be gentle

Potatoes can bruise as easily as a banana or apple. If it develops black spots, just trim them away before cooking.

storing spuds

Store potatoes in a cool, dark, and wellventilated place. They’ll keep about a week at room temperature and several weeks at 45 to 50°F. Refrigerator temperatures are too cold, which converts the starch into sugar, resulting in a sweet taste. Extra sugar also causes them to darken prematurely while frying. Dampness can cause decay, so do not wash before storing.

Basic Hasselback Idaho Potatoes

For just a little more e ort than a plain baked potato, you can make these showy potatoes. They are easy to make and encompass two favorite textures—crispy edges like your favorite french fries with a creamy center reminiscent of mashed.

Loaded Cheesy Garlic

Homestyle Mashed Potatoes

These creamy cheesy mashed potatoes are quick to make and amazing when served fresh and hot; the perfect base for supper.

Cut these out and use the recipes on the reverse side to make creative dishes with potatoes.

Crispy Cheesy Potato Cakes

Do something fun with leftover potatoes—or make a fresh batch. This recipe for a crispy, cheesy, potato cake that includes bacon serves as a great side dish, snack, or main course. The sauce is delicious, too.

Oven Roasted Red Potatoes Over Herby Yogurt

Roasted potatoes are the perfect, simple side dish. Here, they are dressed up with an herby yogurt sauce, and can be served for breakfast, lunch, or dinner.

Loaded Cheesy Garlic Homestyle Mashed Potatoes

MAKES 10 SERVINGS | RECIPE BY KITA ROBERTS

5 pounds russet Idaho potatoes, washed, peeled, and cubed into even 1-inch portions

¾ cup cream

¼ cup sour cream

Basic Hasselback Idaho Potatoes

MAKES 4 SERVINGS | RECIPE BY LISA LIN

4 tablespoons butter

8 ounces cheddar cheese, shredded

6 garlic cloves, minced Salt and pepper, to taste

1. Place the cubed potatoes in a large pot and cover with water.

2. Bring to a boil and cook 12 to 17 minutes, until potatoes are fork-tender.

3. Drain the potatoes and transfer to a large bowl.

4. Mash the potatoes by hand, or with a ricer, and whisk in the cream, sour cream, butter, grated cheese, and garlic.

5. Mix to combine. Season with salt and pepper to taste and serve hot.

6. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Oven Roasted Red Potatoes Over Herby Yogurt

MAKES 8 SERVINGS | RECIPE BY DANIELLE KARTES

8 medium Idaho red potatoes

2 tablespoons olive oil

Salt and pepper, to taste

½ teaspoon aleppo pepper (or mix paprika with cayenne, to taste)

for the herby yogurt

1½ cups Greek yogurt

1 clove garlic

2 tablespoons olive oil

½ cup fresh dill

1 bunch scallions

½ cup cilantro

Pinch of chili flakes

1 tablespoon lemon juice

Salt and pepper, to taste

1. Heat oven to 375°F. Line a baking sheet with parchment paper. Slice the potatoes into quarters, then place in a bowl. Toss with olive oil, salt and pepper, and aleppo pepper.

2. Pour the potatoes out onto the lined baking sheet and roast 30 to 40 minutes, or until the potatoes are tender.

3. Halfway through cooking, flip the potatoes for even browning and place back in the oven to finish.

4. While the potatoes roast, make the yogurt sauce by placing all the ingredients into the work bowl of a food processor and pulse until you reach your desired consistency. It should be smooth.

5. When the potatoes are tender, spoon the yogurt into a serving platter, then pour the hot potatoes over top. Garnish with extra dill and cilantro.

4 large Idaho russet potatoes

Lemon juice

4 tablespoons oil or butter

1. Heat oven to 400°F.

Fresh rosemary

1 large garlic clove, sliced Salt and pepper

Fresh parsley, chopped, for garnish

2. Prepare a bowl of cold water with a squeeze of lemon juice in it.

3. Slice o the bottom of the potatoes to make them steadier for cutting.

4. Place potato between two chopsticks. Cut slits ¼-inch apart using the chopsticks as a guide to keep from cutting all the way through. The slices should stay connected at the bottom.

5. Carefully fan out the sliced pieces without breaking them apart. Place the cut potato in the prepared bowl of water while you cut the remaining potatoes.

6. Melt butter in a saucepan over medium heat. Add a couple of sprigs of rosemary, the sliced garlic, and a sprinkle of salt and pepper. Let sit a few minutes to season the butter.

7. Remove potatoes from water and dry thoroughly. Place on a baking sheet.

8. Brush potatoes with some of the melted butter.

9. Bake for 1 hour. Halfway through cooking, the potatoes will start to fan out. When this happens, brush with some more of the melted butter.

10. Remove from the oven. Brush with remaining butter, sprinkle with salt and garnish with chopped parsley. Serve immediately.

Crispy Cheesy Potato Cakes

MAKES 8 LARGE OR 16 MEDIUM POTATO CAKES | RECIPE BY DANIELLE KARTES

3 cups leftover mashed Idaho potatoes

3- 4 slices bacon, diced and cooked

¼ cup sliced green onions

1½ cups shredded cheddar cheese

¼ cup chopped fresh dill Salt and pepper to taste

2 eggs, beaten

2 cups panko breadcrumbs

2-3 tablespoons oil

for the dipping sauce

1 cup salsa

1 cup sour cream

¼ cup green onions, chopped

¼ cup fresh dill, chopped

1. Mix the mashed potatoes, bacon, green onions, cheese, dill, and salt and pepper together.

2. Form into 8 equal portions, then pat each into a round disc.

3. One at a time, set each cake gently into the beaten egg wash, then press firmly into the panko breadcrumbs, and set on a plate.

4. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, fry 4 cakes at a time. Flip once, and fry until golden. Repeat with each cake.

5. To make the dipping sauce, mix the salsa ingredients. Dip the hot potato cakes into the sauce and serve.

GREENBRAE

270 Bon Air Center 415-461-1164

SAUSALITO

100 Harbor Drive 415-331-6900

SAN FRANCISCO - PACIFIC HEIGHTS

2435 California St. 415-567-4902

SAN FRANCISCO - CASTRO 4201 18th St. 415-255-8959

SAN FRANCISCO - TWIN PEAKS 635 Portola Drive 415-664-1600

SAN BRUNO 22 Bayhill Shopping Center 650-873-8075

SAN MATEO 49 West 42nd Ave. 650-372-2828

BURLINGAME

1477 Chapin Ave. 650-558-9992

PALO ALTO

164 S California Ave. 650-323-8361

With Gratitude

This season when we celebrate all that we are thankful for, I want to take this opportunity to express my gratitude to all our customers for your patronage and our hardworking employees who help make it all possible. This year marks our 37 th year in business serving nine unique communities in four different counties and we continually strive to make a difference in people’s lives through food—not only during this special season, but every day of the year.

As we work to make a difference, part of our company’s mission is to support our community through philanthropic efforts, and we are happy to have contributed over $ 5 million to different organizations including hospitals and schools since we have been in business. People and businesses are what make communities a great place to live, and we are thankful to be a part of the community, too.

Providing you with this complimentary copy of our magazine is one way we hope to share some delicious ideas in recipes throughout the issue and highlight some great products and services you can find in our stores.

Our department managers have fabulous ideas for the season. Tamira Franz, Director of Health and Wellness, has highlighted some favorite finds for dietary concerns so you can help feed everyone at your table (page 10). When you’re entertaining, who couldn’t use a little help from the Chefs at Mollie Stone’s? Mary Laplaca, Hospitality and Catering Sales Manager, and Patricia Jordan, Director of Deli, Bakery, and Cheese, share tips for planning a stress-free holiday gathering and highlight favorite ready-made dishes in addition to new items such as our Vegan Holiday Meal and more (page 12). If meat is on your menu, Mollie Stone’s has the perfect choice for your holiday dinners. Check out our Director of Meat, Poultry, and Seafood, Michael Tomasello’s, column for highlights and a festive recipe you’ll want to try (page 14). Director of Produce, Brian Carter celebrates a favorite trinity of fruit in his column (page 11), and John Bacho, Director of Wine, Spirits, and Beer, uncorks delicious wines to elevate your favorite foods throughout the holidays (page 16).

CATERING Let

VISIT

FOLLOW

We know you have your favorite recipes, but there is always room for a little twist to keep it interesting. In this issue, our holiday dinner feature includes recipes to make a flavorful turkey or pork tenderloin, plus sides and dessert for a meal to remember. We have a delicious roundup of ideas for a game-day buffet, easy meals for any night of the week, seasonal sweets, and more to keep you well supplied with recipes to try throughout the coming months.

As we hope to make a difference in your life through food, we also hope to do so with our helpful services from online ordering, catering, and delivery to offering some fun approaches to meals with the ideas in this issue.

Here’s wishing you and yours a happy and healthy holiday season!

Mike Stone Owner, Mollie Stone’s Markets

Holiday Helpers

by tamira franz, director of health & wellness mollie stone’s markets

The holiday season is the time to celebrate and share traditions both timely and fresh. For those seeking or encouraging more conscientious eating, there are many delicious and accessible options to gluten, dairy, re ned sugar, and animal-based products. Traditional recipes and favorite dishes can be adjusted with tried-and-true products that address allergen issues,

Nondairy Cheese and Butter

On a cheese platter, o er a selection of nondairy cheese, gluten-free crackers, crudités (sliced raw vegetables) and plantbased dips like hummus or nondairy cream cheese.

MY RECOMMENDATIONS: Miyoko’s vegan cheeses and European butter • Earth Balance butter • Follow Your Heart vegan Parmesan or vegan Gouda • Violife nut-free and vegan feta or sliced cheese

Sugar Substitutions

Reduce sugar content and the subsequent calories, without losing sweetness, by using stevia, erythritol, or a combination of the two when baking.

MY RECOMMENDATIONS: Lakanto • In the Raw Monk fruit •

Wholesome Organic Stevia

White Flour Substitutions

Instead of regular white flour, gluten-free flour can be used 1:1 in most recipes calling for regular flour without a noticeable di erence.

MY RECOMMENDATIONS: High quality and popular brands include Bob’s Red Mill gluten-free flour, King Arthur gluten-free flour, and Cup 4 Cup.

• Try using cassava flour as it replaces 1:1 in most recipes. Cassava is a root vegetable, also known as yucca, and is similar to the potato or yam. The cassava root is peeled, dried, and ground into flour producing a mild and neutral flavor that lends well to baking and is grain-free, nut-free, and gluten-free.

dietary concerns, and support lifestyle plans. Plant-based items—including my following recommendations—can serve as easy ingredient replacements in popular seasonal recipes, appetizers, and cheese and charcuterie boards. Shop locally in Mollie Stone’s Markets where we strive to inspire deliciousness and make a di erence in people’s lives through food. Enjoy!

Plant-based Meat Alternatives

Entertain in style with a vegetarian center dish or vegan charcuterie board by substituting meat with plant-based options.

MY RECOMMENDATIONS: Try Beyond Meat Meatballs skewered on a toothpick with a cherry tomato and a bite size piece of Miyoko’s vegan mozzarella or make stu ed mushrooms with Tofurky Italian sausage. Several brands, such as Field Roast, Quorn, Tofurky, and Gardein o er turkey and ham style roasts as the perfect centerpiece for the holiday table.

NOTE: Adjust your cooking time according to the package instructions if using a frozen plant-based holiday roast.

Egg Replacement

Rather than using eggs in a cookie or pumpkin pie recipe, try unsweetened applesauce. Generally, ¼ cup applesauce substitutes for 1 egg. Just keep in mind the applesauce will also add sweetness and it may be necessary to reduce the recipe’s overall sugar.

MY RECOMMENDATIONS: Applesauce • ground flaxseed or chia seed • Bob’s Red Mill egg replacer

Gluten-free Breads, Breadcrumbs, Stu ng Mixes, and Crackers

MY RECOMMENDATIONS: Bread

SRSLY Sourdough bread and dinner rolls • Aleia’s stu ng mix and breadcrumbs • Mary’s Gone Crackers or Stonewall crackers

The Holiday Trifecta

Colorful cranberries, pomegranates, and persimmons make the season shine

by brian carter, director of produce

The holiday season is just around the corner, and I can smell my favorite medley of winter produce in the air—cranberries, pomegranates, and persimmons!

These brightly colored fruits are perfect for a variety of sweet seasonal treats and can also be incorporated into your next savory winter dish in many ways.

Not only are these three delicious, but they are also nutritious. These superfoods can be your secret weapon

during the busy season, with a mix of health benefits among them ranging from boosting the immune system to contributing to heart health. Make sure you are adding this trio to your grocery basket. Learn more about these winter treats here and be sure to visit your local Mollie Stone’s Markets Produce Department all season long to explore even more of our offerings.

cranberries

This must-have holiday side dish staple or key dessert component is at its peak during the middle of September through the month of November. These little fruits are small but mighty! With all their health-boosting benefits, they are a clear winner of the title “superfood,” and here are just a few noteworthy ones you may benefit from when eating cranberries:

■ High in antioxidants

■ High in anthocyanins

■ May help with gut health

BEST USES: While cranberries are a very tart fruit, they will taste best when they are cooked, such as in everyone’s holiday favorite, cranberry sauce. Other ideas include using dried cranberries as a secret ingredient in your next cornbread stuffing, or the juice can be used as a glaze for your turkey.

persimmons

These are truly nature’s gift! Did you know there are two different kinds of persimmons? The most popular is the Fuyu, which is round and squat and has a great crunch like an apple. The Hachiya is acorn-shaped and is best enjoyed when soft and ripe. Just like the cranberries and pomegranates, the persimmon is also full of vitamins and minerals:

■ High in vitamin A, which can help keep your eyes healthy

■ Contains powerful antioxidants like carotenoids and flavonoids

BEST USES: The Fuyu persimmon can be enjoyed raw and is perfect for snacking, salads, or even added to your cheese board to really tie the seasonal flavors together. The Hachiya persimmon can be incorporated into seasonal baked goods such as bread pudding or even a spiced tart—perfect for a festive dessert.

pomegranates

There isn’t a more iconic holiday accoutrement than the pomegranate. This jewel-like fruit is packed with antioxidants and can add the ultimate pop of color and flavor to your dishes or appetizer spread. They are packed with hundreds of juicy edible seeds called arils, and are also packed with nutrients and health benefits:

■ Low in calories and fat but high in fiber, vitamins, and minerals

■ High in antioxidants

■ Rich in polyphenolic compounds, which may offer heart-health benefits

BEST USES: Unlike the cranberry, these little gems can be enjoyed raw, however, I love to use them to elevate my classic holiday dishes. Their sweet nature offers the perfect complement to heavier proteins like steaks and poultry, such as duck, in the form of a glaze or sprinkled over top. Try spiced pomegranate cocktails, which are always a crowd pleaser.

by mary laplaca, hospitality and catering sales manager

Our Mollie Stone’s Catering Team has curated several new crowdpleasing holiday appetizer platters along with our classic festive holiday meals to help make your entertaining effortless this year.

When I say our team, I mean our Executive Chef John Ness; Director of Deli, Bakery, and Cheese, Patricia Jordan; myself; and a team of food-loving associates who spend their time at Mollie Stone’s making a difference in people’s lives through food. Some of our favorites are the Prawn Platter, Local Charcuterie and Cheese Board, Crostini with Brie, and Fig Cipollini Balsamic Onion Compote Boards.

As you start to plan your holiday parties and family dinners, refer to our party planning tips below for hosting a stress-free holiday gathering. At Mollie Stone’s, we are here to cater your get-together so you can spend more time with your friends and family. You will find our holiday favorites, along with cheese boards, full dinners, and à la carte offerings that make entertaining effortless at: catering.molliestones.com.

You can order online or contact me, and I will be happy to help you plan the perfect stress-free holiday event.

Ask for Help

You don’t have to do it alone. People are always willing to help—especially during the holidays!

Be an Early Bird

Don’t wait until the last minute to order your food or pick up your decorations. Check these items o early so you can reduce the need for last-minute errands or dishes.

Mary’s Entertaining Tips

The holiday season can be a very busy time, but also a time to enjoy creating memories that will be cherished for years to come. These are my go-to entertaining tips that help me stay on track so I have more time to enjoy the little moments.

Have a Plan

Having a solid plan will help you accomplish all your tasks leading up to the party. Whether that is a checklist

of to-dos for the big feast or plotting out important tasks on a calendar, believe me, this is going to help you a whole lot in the long run.

MOLLIE’S TIP: You can place your Holiday Meal order as early as October this year, and our Chef-prepared meals will allow for you to spend more time with your loved ones and less time in the kitchen. (And check out Patricia Jordan’s coverage of what makes our Holiday Meals so special on the next page.)

Less is More

Keep it simple and personal. Candles, a nice centerpiece, and festive serving platters are all you need to help create special memories that will last a lifetime.

Something for Everyone

When you are planning your holiday spread, take a few moments to think of all your guests and all the ways you can make the gathering extra special, whether that might be extra orders of everyone’s favorite sides, our new Vegan Holiday Meal, or even making sure you have kid-friendly foods or even a fun activity. I mean what kid doesn’t like chicken nuggets, mac and cheese, and a goodie bag?

Crafting Celebrations

The great range of Mollie Stone’s Holiday Meals makes entertaining easy and delicious

by patricia jordan, director of deli, bakery, and cheese

We have gone to great lengths to feature tried and true favorites for the season in addition to cooking up some delicious new items such as our Vegan Holiday Meal and an array of seasonal appetizers and sides. The best tip that we can share with you this holiday season is to let our Chefs do the holiday cooking with an array of heat-and-serve meals that are perfect for any gathering.

With our vast variety of meals—in servings from two to 12 —there is something for every kind of holiday gathering. There are so many ways to celebrate and gather with loved ones during this festive time. Everything from the big holiday meals, Friendsgiving, and New Year’s celebrations, to whatever you wish to celebrate, we can help you craft the perfect spread.

If you are looking for a traditional meal, we are a local favorite! Our classic, Traditional Holiday Meals are available in servings from four to 10 -12 .

The Traditional Holiday Turkey Meal for 10-12 Includes:

■ Oven Roasted Holiday Turkey (12-14 pounds)

■ Traditional Bread Stu ng (4 pounds)

■ Mashed Potatoes (4 pounds) V

■ Rich Pan Gravy (2 pints)

■ Haricot Vert-Green Beans (2 pounds) V

■ Maple Orange Glazed Yams with Cranberries (3 pounds) V

■ New England Cranberry Sauce (1 pint) VG

■ Rustic Dinner Rolls (16) V

■ Harvest Pumpkin Pie (9-inch) V

■ Rustic Apple Pie (9-inch) V

V = VEGETARIAN VG = VEGAN

Holiday Centerpieces

From juicy beef to tasteful turkey, ham, or seafood, Mollie Stone’s has the perfect choice for your holiday dinners

by michael tomasello, director of meat, poultry and seafood

BEEF Standing Rib Roast

Celebrate in style with a standing rib roast. Also known as prime rib, this cut of beef is from the primal rib, one of nine primal cuts. A standing rib roast contains one to seven ribs. This roast has rich flavor and juicy tenderness with generous marbling throughout. Plus, the rib bones provide a natural roasting rack. We have been known to carry a variety of prime rib from USDA Choice, USDA Prime and Piedmontese. Order early to get your rib roast in time for your holiday get-together.

Did You Know We Dry Age?

Aging or “ripening” of beef is simply holding cuts of beef and allowing natural processes that improve flavor and tenderness to take effect. We also dry age Prime Rib Roast and can dry age any special order. Ideal aging periods range from 14 to 30 days. Limited supplies available; please plan ahead and order early.

Approximate Turkey

Roasting Times at 325°F

Estimated cooking times—cook until internal temperature of 165°F.

TURKEY

We want only the best for your holiday tables with our Mollie Stone’s turkey selections. Our free-range turkeys are 100 % natural, pure, and delicious and the perfect choice for your special feast.

Mollie Stone’s Free-range Turkey

Mollie Stone’s Free-range turkeys are raised on a diet of healthful grains and allowed to roam in areas four times the size of areas provided by the average commercial turkey ranch. Their high-protein diet provides the optimal amount of nutrients for the turkey to grow into bigger and more flavorful birds than those typically found at the supermarket. (Available in 10 to 30 pounds.)

n Fresh turkeys

n No preservatives

n Raised naturally by hand

n No artificial ingredients

n Free of hormones

n Gluten-free

n USDA Grade A Seal of Approval

n Free-range with plenty of access to sunshine

Mary’s Certified Organic Free-range Turkey

Mary’s Certified Organic Free-range turkeys are an additional step up the ladder in humane farming practices. These turkeys have freedom to move about and receive a premium diet void of any chemical stimulators. Organic birds are also farmed organically as well as fed an organic certified feed. Mary’s Non-GMO Turkey, Mary’s Organic Turkey and Mary’s Heritage Turkey are:

n Free-range

n Fed a vegetarian nonGMO certified diet

n Gluten-free

n No antibiotics ever

n No preservatives

n No added hormones

n Step 3 rating from the Global Animal Partnership

Also available at Mollie Stone’s Markets

Willie Bird Free-range Turkeys, Mary’s Brine Turkeys, Willie Bird Smoked Turkeys, Mary’s Heritage Turkeys, and Diestel Petite Turkeys.

Order your holiday turkey online at: catering.molliestones.com or talk to one of our knowledgeable butchers in-store who can help you decide which turkey is best for your holiday get-together.

HAM

We are proud to announce that this holiday season we will have our own private label spiral sliced ham. This Duroc Heritage Pork Honey Cured Ham is sure to be a showstopper for your festive celebrations this season. American Duroc hogs are fed vegetarian diets and are humanely raised resulting in a gluten-free, no MSG, soy-free, fully cooked delicious and juicy ham. These double hardwood smoked hams also have natural marbling and a deep red color that will pair perfectly with all your traditional sides.

SEAFOOD

Make new traditions this season and create an unforge able and special feast with a seafood pla er. Explore our fresh selection of Dungeness crabs, fresh Dungeness crab meat, mussels, clams, scallops, oysters, prawns, Blue Circle salmon, lobster tails, king crab legs, house-made crab cakes, and a wide variety of fresh seafood lets.

Seafood is so versatile in preparation and it always delights! Visit our Seafood Department and order with our fishmongers today!

Prime Rib Roast

MAKES 10 SERVINGS

1 (8 to 10-pound) rib roast

for the herb rub

2 tablespoons each onion powder, dried rosemary, and black pepper

1 teaspoon tarragon

1 tablespoon rosemary

1 tablespoon garlic powder

1⁄4 cup paprika

1⁄4 cup salt (kosher salt makes a nice crust)

1. Heat oven to 450°F. Mix together ingredients for the rub.

2. If rib roast is dry, wet hands slightly and pat down roast before you put the dry herbs on. Rub dry herb mixture all over and into the rib roast.

3. Place roast, with the ribs down, on a wire rack inside a roaster pan. Place in oven and roast uncovered for 1 hour.

4. After 1 hour turn o the oven without opening it.

5. In about 4 hours, turn on oven to 370°F and roast 30 minutes more for medium-rare and a little less for rare.

6. Remove the roast from the oven and let it rest for about 30 minutes before carving into steaks.

Yorkshire Pudding

MAKES 8 SERVINGS

1½ cups all-purpose flour

¾ teaspoon sea salt

¾ cup Clover Sonoma’s Organic Whole Milk, room temperature

3 Mollie Stone’s Organic Cage-free Eggs, room temperature

¾ cup water

½ cup beef drippings

1. Mix flour and salt together until combined. Create a well in the flour, add the milk, and whisk until smooth. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for 1 hour (if it’s the day before your event, cover in the fridge overnight).

2. If the batter has been refrigerated, allow for it to reach room temperature before using.

3. When the Standing Rib Roast is ready to come out of the oven, heat the oven to 400°F.

4. Pour o drippings from the roast and measure out desired amount (about ½ cup). Pour drippings into a 9x12-inch baking dish and place into the oven until the drippings sizzle. Pour the batter mixture over the drippings and bake for 30 minutes (or until golden brown and the sides have risen). Cut into 8 servings and enjoy!

PLACE YOUR ORDERS EARLY: catering. molliestones.com

wine, spirits, and beer

Seasonal Sips

Uncork delicious wines to elevate your favorite foods throughout the holidays

by john bacho , director of wine , spirits , and beer

Autumn begins a seasonal transition in wines, too. It’s my favorite time of the year for food and wine. When the weather cools, the oven is revved up once more to make our favorite fall dishes. From the king of the West Coast, Dungeness crab, to our holiday favorites—roast turkey, spiral ham, or our prime rib roast—the wines I have selected will enhance and elevate your food experience this festive season. Cheers!

Lucien Lardy Fleurie

The vine age on the plot Les Moriers is 110 years old, and known as the magic terroir. This Gamay Noir has a bright garnet robe. The nose is very pure, characterized by violet flowers and blackcurrant. The mouth is full of blackberries and racy notes, with a long and bright finish.

San Silvestro Barbaresco Magno

Dating back to the late 1800s, the Sartirano family has been rooted in Piemonte working with only local varieties. This is 100% Nebbiolo, a blend of four villages in Barbaresco. It has a youthful elegance and finesse that provides a ready-to-drink profile out of the gate. The rose and violet nuances on the bouquet are complemented by dark forest fruits, polished tannins, earth, and spice. It’s elegant, supple, and refined.

Flowers Pinot Noir

For more than 30 years, Flowers Vineyards and Winery has been inspired and defined by the Sonoma coast, producing world-class Pinot Noir along the fog shrouded Pacific Ocean just north of the town of Jenner. A beautiful mix of red and blue fruit on the nose unfolds with distinctive layers of violets, spice notes, and a fresh, haunting quality of an evergreen forest. Hints of blueberries and a burst of cherry on the palate are grounded and brightened in equal measure by fine-grained tannins and deliciously juicy acidity.

The McNab Cabernet

One of the original biodynamic vineyards planted in the United States, McNab Ranch is the agricultural heart of Bonterra Organic Vineyards. This single-vineyard wine has a brilliant deep red hue and opens with an appealing chorus of blackcurrant, fig, and dark chocolate aromas. Firm though fine tannins frame a generous mid-palate that leads to flavors of cassis, toast, portobello, and subtle minerality.

Gary Farrell Chardonnay

For over 38 years, Gary Farrell Winery has crafted small-lot artisan wines. This layered and complex wine brings together fruit from several premier Russian River Valley vineyard sites. Anchored by the naturally balanced character of Westside Farms and intriguing floral and stone fruit notes from Bacigalupi Vineyard, its great concentration and structure derive from the nearby Rochioli and Allen vineyards. Olivet Lane Vineyard, featuring the Wente clone, adds refreshing citrus tones and excellent acidity.

Bonny Doon Le Cigare Orange “Skin Contact Wine of The Earth”

This is an orange wine—while red wines spend time on the grape skins, white wines do not. Orange wines are skin contact whites which impact the wine’s color and structure. A blend of Grenache Gris, Grenache Blanc, Grenache, and Orange Muscat, it has aromas of fresh apricot,

citrus, and tangerine blossom. Bright, fresh palate with peach, apricot, and citrus peel, it’s extured and vibrant.

Duckhorn Sauvignon Blanc

This is one of North America’s premier producers of Napa Valley wines since Dan and Margaret Duckhorn cofounded it in 1976. The vineyard has been making Sauvignon Blanc since 1982. Harvested from their estates and elite vineyard sites in California’s North Coast, this rich and elegant wine was blended with Sémillon to add depth and complexity. Fermented and aged using stainless steel and French oak, it o ers ripe citrus and tropical flavors, refreshing acidity, and Sémillon-driven silkiness.

Schramsberg Brut Rosé

In 1965, Jack and Jamie Davies established Schramsberg as a sparkling wine estate on the property originally founded in 1865 by German immigrant Jacob Schram. The estate is tucked into Napa Valley’s famed Diamond Mountain, a few miles south of Calistoga. Theirs was the first California winery to provide a Blanc de Blancs in 1965, followed by Blanc de Noirs in 1967. Now their son, Hugh Davies, leads the winery management and winemaking team. A pretty, pure nose of strawberry, raspberry, rose petal, and watermelon with hints of orange marmalade set the tone for this elegant blend of 66% Pinot Noir and 34% Chardonnay. The finish lingers with additional florals of pink roses and fresh daises. As I like to say, “One glass seems to lead to another.”

HOSTING the Holidays

Holiday planning just got easier (and more enjoyable!) with these handy kitchen gadgets that make meal prep and entertaining a breeze

by alesha taylor

Bye, Bye Soggy Pie

A pie bird (also referred to as a pie vent, pie chimney, pie whistle, or pie funnel) is a small ceramic or metal figurine that is placed in the center of a double-crusted pie before baking. Using a pie bird during baking helps prevent the crust from getting soggy and ensures that the filling is evenly cooked. How does it work? The pie bird allows steam to escape from the pie as it bakes, which helps prevent the filling from becoming too watery. It also helps the crust bake more evenly by allowing hot air to circulate around the pie. Whether you’re baking fruity apple or a savory meat pie, using a pie bird is a simple yet e ective way to ensure your pies turn out perfectly every time.

Keep It Cool

With a portable ice maker, you can rest assured knowing you’ll never run out of ice for drinks and cocktails. It can quickly produce enough ice to keep up with the demand—some models can produce ice in as little as 6 minutes, and some can make up to 50 pounds of ice per day. Unlike traditional ice makers that are built into refrigerators, portable ice makers are compact and easy to move around, making them perfect for holiday gatherings and events.

the Gadgets

gadgets can save both time and energy during an already busy time of year. Equipment worth purchasing or upgrading? A food processor and an immersion blender (pictured here). Work smarter (not harder) with a food processor that can be used to chop, slice, and shred vegetables and fruits for salads and side dishes, as well as make dips, sauces, and spreads. An immersion blender is perfect for making soups and sauces and allows you to blend ingredients right in the pot, making it easy to puree hot ingredients without the fuss and mess of transferring to a blender.

Stack the Deck

Just in time for holiday entertaining and gift-giving season, these two food and drink deck sets will inspire home chefs and entertainers to new levels of creativity. Plus, the decks are perfect for those with limited kitchen counter space, as the individual cards take up far less space than a full cookbook. Priced at $24.99 each, the “Cheese Boards to Share” or “Cocktails at Home” sets consist of a 50-card deck of cards and 64-page paperback book, featuring recipes, shopping and preparations tips, and more. Available wherever books are sold and on

space, the

Low and Slow

bookshop.org

A slow cooker is a great tool to keep food warm and ready to serve throughout the festivities. Up the ante with removable slow cooker inserts to make it even easier. From soups and appetizers to veggies and dips, these silicone liners help keep food separated and warm for hours after cooking—all while saving precious counter space, too. Cleanup is also a piece of cake, as most inserts are dishwasher safe.

Healthy Holidays

Follow these 10 tips to keep you happy and healthy this holiday season

by emma conway

For many people, the holiday season adds an extra layer of stress and temptation, with highcalorie dishes, fatty sides, and pushy friends and family members at the get-togethers throughout the season. Thanksgiving dinners, Christmas feasts, Hanukkah, and New Year’s Eve parties can be the most wonderful time of the year—until you take your health into consideration. Nevertheless, the holidays don’t need to sabotage your healthy habits. Here are 10 tips that will leave you feeling fit and fine this holiday season.

2 Don’t skip meals.

Attempting to reduce your calorie count by skipping a meal is not the answer. Come mealtime, your hunger will become all-consuming, leading to overeating and discomfort. Instead, listen to your body. Mayo Clinic recommends eating a balanced breakfast and nourishing your needs throughout the day with nutritious snacks, such as yogurt, string cheese, or nuts.

3 Bring your own dish to pass.

1 Communicate your fitness goals.

Tell your loved ones what your fitness goals are long before the tables are set and the desserts are passed. Whether you have started a new diet, discovered a new food allergy, or mended an unhealthy relationship with food, informing those around you—even if you only see them once a year—will help you stay on track and avoid awkward exchanges, according to Rachel MacPherson with Verywell Fit.

If you’re a picky eater, a potluck-style function is your worst nightmare. One simple solution to ensure that there’s at least one healthy dish at the party, according to Registered Dietitian Nutritionist Allyn Wergin from the Mayo Clinic, is by bringing a fruit or vegetable tray arranged in festive designs.

4 Stay active. There are plenty of fun ways to burn some calories throughout the holiday season. The Mayo Clinic suggests getting everyone involved in aerobic activities, like ice skating, sledding, or a family-style football game.

7

5 Visit the people, not the food. Wergin says people should move conversations away from the table. By doing so, you’ll be less focused on the food and more focused on the company.

Baking Substitutes

Fit in favorites.

6

Eat until you are satisfied, not stu ed. Nobody likes that overstu ed, foodcoma feeling after eating too much. As you eat, Wergin suggests taking small bites and checking your fullness level. This strategy allows you to savor your favorite once-a-year delights. And remember—there are always leftovers.

When it’s time to build your plate, the Centers for Disease Control (CDC) recommends starting with the fruits and vegetables and then add on some of your favorites. You know your Aunt Mary Beth’s sweet potato casserole with brown sugar, cinnamon, and marshmallows on top? Or a fresh bakery bun with your mom’s famous garlic butter? Or a slice of grandma’s homemade apple pie? That deserves a space on your plate, too.

8 Avoid an all-or-nothing mentality. To achieve fitness goals, many people believe you must do everything perfectly all the time. This is far from the truth. You are human. MacPherson says, “Do not fall into the trap of believing you have failed if you didn’t stick to your game plan.” One day does not define your health and fitness journey. It is all the decisions you make along the way.

According to Mayo Clinic, another way to make your holidays healthier is by switching these simple ingredients in your recipes:

REPLACE HALF THE FAT: Use half the butter, shortening, or oil in a recipe and replace the other half with unsweetened applesauce, mashed banana, or prune puree.

EGG WHITES INSTEAD OF EGGS: Swap high fat and cholesterol with pure protein in your favorite brownies and cookies. Each whole egg is equivalent to two egg whites.

WHOLE-WHEAT FLOUR FOR ALL-PURPOSE FLOUR: Use whole-wheat flour for half the amount of flour called for in a recipe. Unlike all-purpose flour, it is not stripped of nutrients, making it a great source of protein and fiber.

REDUCE SUGAR: Reduce the amount of sugar by one-third to one-half. Instead, add spices such as cinnamon, cloves, allspice, and nutmeg, or flavorings such as vanilla or almond extract, to boost sweetness.

9 Say “no” to food pushers. Wergin says, “You are in control of what you eat.” When people try to push another helping on your plate, stay confident, decisive, and polite. Do not feel ashamed for sticking to your goals.

10 Prioritize rest. The holiday season can be filling, but it can also be draining. Make sure you are prioritizing sleep, preferably getting between seven and eight hours a night, according to the CDC. This will help you manage your blood sugar and stop you from mindless eating.

CACAO NIBS INSTEAD OF CHOCOLATE CHIPS: Even better for you than dark chocolate, cacao nibs are high in antioxidants and include fiber, iron, phenylethylamine (PEA), and oxalic acid. This works great in any recipe that calls for chocolate chips. Simply use a one-to-one ratio.

TableHoliday Twists

These easy but impressive recipes ramp up avor throughout the season of celebration

At the holidays, people tend to enjoy the classics. So, the recipes here take inspiration from stalwart holiday dishes and add a little twist. A turkey breast gets seasoned with a smoked paprika butter and a barbecue-inspired rub. Pork tenderloin (great hot or cold) has a ginger-spiced pear chutney served alongside. And those beloved mashed potatoes no one wants you to mess with?

People will make an exception when you blend them with garlic and cheese and lift them with egg whites to create a golden, puffy potato soufflé. You can turn to these recipes throughout the holiday season to have delicious options for a number of meals at your fingertips—and we didn’t forget dessert.

by kristin donnelly

photos by terry brennan food styling by lara miklasevics

WHITE BEAN AND SUN-DRIED TOMATO DIP

White Bean and Sun-Dried Tomato Dip

MAKES 8 TO 10 SERVINGS ( ABOUT 3 CUPS )

White beans create a creamy base for a dip that gets its bright but deep flavors from sun-dried tomatoes, toasted garlic, and cumin. To make it nice and smooth, be sure to puree the dip for at least 2 minutes and possibly longer.

1 (10-ounce) jar sun-dried tomatoes in oil

4 garlic cloves, thinly sliced, divided

1 teaspoon ground cumin, divided

1 (15 -ounce) can cannellini beans

½ lemon

¼ teaspoon salt, plus more as needed Sliced fennel, Belgian endive leaves, or other raw vegetables, for serving

1. Scoop out 1½ tablespoons oil from the jar of sun-dried tomatoes, and place in a skillet. Heat over medium heat. Add half the garlic and cook until softened, about 2 minutes. Add ½ teaspoon cumin and cook until just fragrant, about 10 seconds. Scrape the garlic and cumin into a food processor.

2. Add the white beans along with ¼ cup plus 1 tablespoon of the canning liquid or water to the food processor. Add all but 4 of the sundried tomatoes to the food processor, leaving any remaining oil behind in the jar. Add the juice from the lemon and ¼ teaspoon salt and puree until smooth, about 2 minutes. Taste and season with more salt if desired.

3. Finely chop the 4 reserved sun-dried tomatoes. In the same skillet, heat another 1½ tablespoons oil from the jar. Add the remaining garlic and cook until just starting to turn golden. Add the remaining cumin and cook until fragrant, about 10 seconds. Turn o the heat and stir in the chopped sun-dried tomatoes.

4. Scrape the white bean dip into a bowl. Use a spoon to create a well on the top of the dip and pour the garlicky oil in it. Serve with the vegetables.

Nutrition (per serving): Calories: 190, Fat: 5g (Sat: .5g), Cholesterol: 0mg, Sodium: 150mg, Carb: 29g, Fiber: 10g, Sugar: 4g, Protein: 10g

Picturesque Platters

Create a beautiful platter of vegetables for dipping. Instead of vegetables being an afterthought, make them an integral part of your dip presentation. Choose two or three in-season vegetables and prep them with care.

■ Cut all vegetables so the pieces are still firm enough that they don’t bend in a dip and can be eaten within two bites.

■ If your typically crisp vegetables like fennel, radishes, carrots, and celery, feel a little limp, slice them how you like, then soak them in a bowl of ice water for 15 minutes.

■ Sturdy vegetables, like broccoli and cauliflower, taste best and are easiest to digest when they’re lightly cooked. To do so, set a bowl of ice water next to the stove. Bring a pot of water to a boil and season the water with salt. Add the vegetables and cook until crisptender. Drain, then plunge into the ice water to cool.

Garlic and Parmesan Potato Sou é

MAKE 6 TO 8 SERVINGS

Mashed potatoes, meet cheese sou é. You can make this sou é with leftover mashed potatoes (use 1½ to 2 cups) if you prefer. Here, the potatoes get cooked and mashed with garlic before being blended with Parmesan and fontina cheese for extra creaminess.

2 tablespoons unsalted butter, plus more for the pan

4 ounces fresh Parmesan cheese, finely grated (about 1 cup), divided

2 large russet potatoes (about 1¾ pounds total), peeled and cut into 2-inch pieces

4 garlic cloves, peeled

¾ cup heavy cream

Barbecue-Seasoned Turkey Breast with Smoky Gravy

MAKES 8 SERVINGS

After seasoning turkey with a barbecue-inspired rub, it gets slathered with a smoked paprika butter to add color and more flavor. If you have the time, you can season the turkey up to 2 days in advance, which will allow it to penetrate further into the meat.

for the turkey

2 tablespoons coarse salt

2 teaspoons sugar

2 teaspoons garlic powder

1 teaspoon onion powder

1 teaspoon dried thyme

¼ teaspoon freshly ground black pepper

1 (8- to 9-pound) bone-in turkey breast

6 tablespoons unsalted butter, softened

2 teaspoons smoked paprika

1 onion, quartered

1 head garlic, cut in half crosswise

for the gravy

2-3 cups turkey or chicken stock or low-sodium broth

4 tablespoons butter

¼ cup flour

1 teaspoon soy sauce

½ teaspoon smoked paprika

½ teaspoon dried thyme

2 teaspoons sherry vinegar

Salt and freshly ground pepper, to taste

4 ounces fontina cheese, coarsely grated (about 1 cup)

1¼ teaspoons fine salt

¼ teaspoon freshly ground white or black pepper

5 large eggs, separated

2 large egg whites (set aside yolks for another use)

Pinch cream of tartar

1. Heat the oven to 375°F. Butter a 2-quart sou é dish and dust the dish with ¼ cup of the Parmesan cheese.

2. In a large saucepan, cover the potatoes and garlic cloves with water and bring to a boil. Simmer until the potatoes are tender, about 20 minutes. Drain and return to the saucepan. Shake the pan over high heat to dry out the potatoes. Stir in the butter. Using a ricer or a masher, mash the potatoes with the garlic. Stir in the heavy cream, followed by the fontina cheese and remaining Parmesan. Add the salt and pepper. When the potatoes are cooled to warm, stir in the 5 egg yolks.

3. In the bowl of a stand mixer or in a large bowl, using a handheld electric mixer, beat the 7 egg whites until foamy. Add the cream of tartar and beat the egg whites to sti peaks. Add about one-third of the egg whites to the sou é mixture and stir to incorporate and lighten the potato mixture. Fold in the remaining egg whites until no streaks remain, being sure to incorporate the potato mixture from the bottom of the saucepan.

4. Scrape the sou é mixture into the prepared dish and bake in the bottom third of the oven for about 45 minutes, until the sou é is pu ed, firm, and nicely browned. Serve hot.

Nutrition (per serving): Calories: 390, Fat: 25g (Sat: 15g), Cholesterol: 195mg, Sodium: 900mg, Carb: 24g, Fiber: 2g, Sugar: 2g, Protein: 18g

1. For the turkey: In a small bowl, stir together the salt, sugar, garlic powder, onion powder, thyme, and black pepper. Rub it all over the turkey breast, including under the skin and inside the cavity. Let stand for 2 hours at room temperature or refrigerate uncovered or lightly covered for up to 48 hours. If you refrigerate the turkey, let it stand at room temperature for 1 to 2 hours before cooking. Heat the oven to 350°F.

2. In a small bowl, blend together the butter with the smoked paprika. Rub the butter all over the turkey, including under the skin and inside the cavity. Set the turkey breast in a roasting pan. Add the onion and the head of garlic cut side down. Add 2 cups water into the pan. Transfer the turkey to the oven and roast for 1 hour. Baste the turkey with some of the pan juices, and continue roasting, basting once or twice, until an instant-read thermometer inserted into the thickest part of the breast (but away from the bone) registers 160°F, about 1 hour longer.

3. Transfer the turkey to a carving board, leaving behind all the juices and let rest while you make the gravy.

4. For the gravy: Strain the juices from the roasting pan into a fat separator or a bowl. (If they’re in a bowl, spoon o as much of the fat from the top of the pan as possible). Measure out the pan juices (without the fat) and add enough stock to make 4 cups of liquid.

5. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until fully coated with the butter to make a roux. Whisk in the liquid and cook, whisking, until incorporated with the roux. Whisk in the soy sauce, smoked paprika, and thyme and increase the heat to medium high to bring to a simmer. Simmer the gravy until it’s thick enough to coat a spoon, 5 to 8 minutes. Whisk in the vinegar. Taste the gravy and season with salt, if desired. Carve the turkey and serve with the gravy.

Cook’s Note: If you prefer, swap in 6 turkey legs for the breast and follow the recipe as written. (Or you can add 2 turkey legs to the pan with the turkey breast.) Cook the turkey legs until the internal temperature reaches 165°F.

Nutrition (per serving)

Turkey (with skin): Calories: 510, Fat: 32g (Sat: 10g), Cholesterol: 205mg, Sodium: 1940mg, Carb: 2g, Fiber: 0g, Sugar: <1g, Protein: 54g Gravy: Calories: 70, Fat: 6g (Sat: 3.5g), Cholesterol: 15mg, Sodium: 60mg, Carb: 3g, Fiber: 0g, Sugar: 0g, Protein: <1g

GARLIC AND PARMESAN POTATO SOUFFLÉ

PORK TENDERLOIN WITH GINGERY PEAR CHUTNEY AND SWEET POTATOES WITH PECANCILANTRO GREMOLATA

Pork Tenderloin with Gingery Pear Chutney

MAKES 6 TO 8 SERVINGS

Bosc pears hold their shape beautifully in this maple-sweetened chutney, which gets studded with dried cherries and yellow mustard seeds. While you can serve the pork and chutney warm, both are also delicious chilled, so if you like, you can make the entire dish ahead.

for the chutney

2 tablespoons neutral oil, such as canola

1 large shallot, halved and finely chopped (about ½ cup)

3 inches fresh ginger, peeled and finely chopped (about ¼ cup)

1 teaspoon yellow mustard seeds

2 whole cloves

4 Bosc pears, peeled and chopped into bite-size pieces

½ cup dried cherries

¼ cup apple cider vinegar

3 tablespoons maple syrup Zest of 1 lime, plus 2 tablespoons fresh juice

3 tablespoons water

1 teaspoon fine salt

⅛ teaspoon freshly ground black pepper

for the pork

2 (2-pound) pork tenderloins

1¼ teaspoons fine salt

¼ teaspoon freshly ground pepper

2 tablespoons neutral oil, such as canola, divided

1. Make the chutney: In a large saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until softened but not browned, 2 to 3 minutes. Add the mustard seeds and cloves and cook until fragrant, about 30 seconds. Add the pears, cherries, vinegar, syrup, lime zest and juice, water, salt, and pepper and bring to a bare simmer. Cook, stirring frequently, until the pears are tender and infused with the flavors, about 20 minutes. Turn o the heat and let cool to warm.

2. Heat the oven to 350°F. Season the pork all over with the salt and pepper.

3. In a large, heavy skillet, heat 1 tablespoon of the oil over mediumhigh heat until shimmering. Add one of the pork tenderloins and cook until well browned on the bottom, about 4 minutes. Flip and cook until browned on the other side, about 4 minutes longer. Transfer to a baking sheet or a roasting pan, and brown the remaining pork tenderloin.

4. Transfer the pan to the oven and bake the pork until the thickest part of each tenderloin registers 145°F, 15 to 20 minutes. Transfer the pork to a carving board and let rest.

5. Slice the pork and serve with the chutney.

Cook’s Note:

To make ahead, you can refrigerate the whole cooked pork tenderloins overnight. Slice before serving. You can refrigerate the pear chutney for up to 3 days.

Nutrition (per serving): Calories: 370, Fat: 11g (Sat: 1.5g), Cholesterol: 110mg, Sodium: 750mg, Carb: 29g, Fiber: 3g, Sugar: 20g, Protein: 36g

Sweet Potatoes with Pecan-Cilantro Gremolata

MAKES

Gremolata is traditionally an Italian garnish of parsley, garlic, and lemon zest. This ri swaps in cilantro and orange zest and adds toasted pecans for crunch. You can sprinkle the gremolata over the sweet potatoes here or many types of roasted vegetables. (See box at right for more ideas.)

1 cup pecans

4 large sweet potatoes, halved crosswise, then cut into ½-inch wedges

3 tablespoons extra-virgin olive oil

1 teaspoon salt, plus more for the gremolata

½ cup packed chopped cilantro

Zest of 1 orange

1 small garlic clove, minced

1. Heat the oven to 350°F. Spread out the pecans on a small baking sheet and toast until lightly browned and fragrant, 3 to 4 minutes. Transfer to a work surface and let cool.

2. Increase the oven temperature to 425°F.

3. In a large bowl, toss the sweet potatoes with the olive oil and 1 teaspoon salt. Line 2 rimmed baking sheets with parchment paper, if desired. Spread out the sweet potatoes on the sheets, changing the position of the pans halfway through, until tender and browned in spots, about 30 minutes.

4. While the sweet potatoes roast, chop the pecans. In a bowl, toss the pecans with the cilantro, garlic, orange zest, and a small pinch of salt.

5. When the sweet potatoes are done, transfer them to a platter. Sprinkle them with half the gremolata and serve the rest alongside.

Nutrition (per serving): Calories: 210, Fat: 16g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 330mg, Carb: 15g, Fiber: 4g, Sugar: 3g, Protein: 3g

Go-to Gremolata

Try serving the gremolata with these other roasted vegetables.

Broccoli: Cut into 2-inch florets and roast until browned on the edges and just tender, 15 to 20 minutes.

Brussels sprouts: Cut in half lengthwise (or quarter them with large). Roast until browned and crisp at the edges, about 30 minutes.

Carrots: Keep small carrots whole or cut large carrots in half crosswise and lengthwise. Roast until tender and browned in spots, 20 to 30 minutes.

Cauliflower: Cut into 1-inch pieces and roast until browned on the bottom and tender, about 30 minutes.

Winter squash: Cut into wedges, chunks, or slabs and roast until browned on the outside and tender within. Roasting time will depend on the size of the pieces.

Roasted Veggie Rules

1. You can roast multiple types of vegetables together (at 425°F), but make sure you cut them so they’re the same size.

2. A light coating of oil on the vegetables helps them cook faster but also prevents them from drying out.

3. Season the vegetables with salt to help bring out their sweet flavors.

4. Vegetables roasted on the bottom of the oven will brown faster. When roasting multiple pans, make sure you switch their position halfway through.

5. Stir or flip the vegetables once or twice as they roast to help them brown more evenly.

Pistachio Torte with Chocolate Ganache

MAKES 1 (9 -INCH ) TORTE, 10 SERVINGS

This elegant torte is richly nutty. A layer of ganache on top transforms it from a simple dessert to enjoy with tea to something more festive and fit for a party. While the torte is excellent the day it’s made, it’s just as delicious the day after.

½ cup (1 stick) unsalted butter, cut into small pieces and softened, plus more for the pan

8 ounces shelled (preferably unsalted) pistachios (about 1½ cups), plus more for garnish (optional)

1 cup sugar

3 large eggs, at room temperature

1⁄3 cup all-purpose flour

¼ teaspoon baking powder

4 ounces semisweet chocolate, chopped

½ cup heavy cream

1. Heat the oven to 350°F. Butter a 9-inch cake pan and line the bottom with parchment paper. Butter the paper.

2. In a food processor, pulse the pistachios with the sugar until the mixture resembles wet sand. Add ½ cup butter and the eggs and pulse until smooth. Add the flour and baking powder and pulse just until incorporated. Scrape the batter into the prepared pan and smooth the top.

3. Bake, rotating the pan halfway through, for 45 to 50 minutes, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 10 minutes. Invert the cake onto a cooling rack and peel o the parchment paper. Let cool, then transfer to a serving plate.

4. When the cake is cool, put the chopped chocolate into a heatproof bowl. In a small saucepan, heat the cream until it’s just starting to simmer at the edges. Pour the cream over the chocolate and whisk until smooth. Let cool for 3 minutes, then pour the chocolate ganache over the cooled torte, spreading it to the edge. Garnish with pistachios, if desired. Let the ganache set for at least 1 hour before slicing and serving.

Cook’s Note:

If you want to make ahead, you can keep the cake covered at room temperature for up to 3 days.

Nutrition (per serving): Calories: 420, Fat: 30g (Sat: 13g), Cholesterol: 90mg, Sodium: 160mg, Carb: 36g, Fiber: 3g, Sugar: 26g, Protein: 8g

Pretty Party Tips

Consider color. While a rainbow of veggies is always nice, choosing vegetables with di erent shades of the same hue is also stunning. And you can arrange them in an ombre pattern.

Garnish just before serving. Even if you make food ahead, wait to garnish so it looks extra fresh, especially if you’re using herbs. If you’re traveling with your dish, pack the garnish separately so you can add just before the food hits the table.

Think about serving vessel. If your dish can go from oven to table, consider baking in ceramic dishes. When serving carved meats or crudités, you could serve them on a wooden board with the accompanying sauce in a bowl set on the board.

&

Sweet Simple

Quick and easy desserts for delicious get-togethers all season long

recipes by molly gilbert

If there is one thing dessert shouldn’t be, it’s a hassle—especially amid the chaotic holiday season. Sweet and tasty post-dinner treats might be the most important part of a meal for some folks, so you don’t want to leave them off holiday menus for lack of spare time and energy. There is a way to make dessert just as simple as it is sweet. Luckily, self-proclai m ed “soccer mom” of three, and New York City French Culinary Institute graduate, Molly Gilbert, has discovered the secret. Author of both “Sheet Pan Suppers” and “One Pan & Done,” Gilbert’s sweetest cookbook yet, “Sheet Pan Sweets,” is the ultimate guide for busy people with a relentless sweet tooth. The collection of more than 80 simple, streamlined dessert recipes all have one thing in common—they can be made in a sheet pan (which in this case is an 18 x 13-inch half sheet pan with a 1-inch rim, otherwise known as a rimmed baking sheet).

Using widely accessible ingredients, and consistent, easy-to-follow processes, Gilbert’s sheet pan dessert recipes are foolproof and sure to bring a li le extra sweetness to your holiday season. From a decedent chocolate chip fudge cake, (dubbed “Jack’s Cake,” a er Gilbert’s youngest son) to a rich and creamy pumpkin tiramisu roll, Gilbert has a sheet pan dessert for any season, celebration, and taste palate.

Here, you’ll find a sampling from “Sheet Pan Sweets,” with a few standout recipes to try. Just in time for the holiday season, treat family and friends from fall apple season to Christmas with an Apple Fritter Cake, Pumpkin Pie Bars, Pecan Caramel Shortbread Cookies, a Cinnamon Nut Wreath, and Christmas Gingerbread. Or, make all five… Because, why not? – emma enebak

Pumpkin Pie Bars

MAKES 24 BARS | PHOTO ON PAGE 30

Thanksgiving is one of my favorite holidays. We usually spend it with my large, loud family in Philadelphia, and it’s always a large, loud, wine-forward a air. In our house, no Thanksgiving feast is complete without pumpkin pie. This version, in bar form, boasts a perfectly smooth and creamy pumpkin custard, anchored by a simple graham cracker and pecan press-in crust. Topped with a spoonful of freshly whipped cream, these pumpkin pie bars are fun to make and eat, and are guaranteed to feed a (large, loud, potentially overserved) crowd. One note: I do strongly recommend using Libby’s pumpkin puree here. While there are lots of brands on the market, sometimes the classic gets the job done best. – molly gilbert

for the graham cracker crust

Nonstick cooking spray

3 cups graham cracker crumbs (about 24 whole crackers)

1 heaping cup whole pecans or skinned hazelnuts

½ cup packed brown sugar

½ cup granulated sugar

½ cup (1 stick) unsalted butter, melted and cooled

½ teaspoon kosher salt

for the pumpkin filling

2 (15 -ounce) cans pure pumpkin puree, preferably Libby’s

1¼ cups granulated sugar

1 teaspoon kosher salt

2 heaping teaspoons ground cinnamon

1 teaspoon ground ginger

½ teaspoon ground cloves

½ teaspoon ground nutmeg

6 large eggs

1 cup whole milk

1½ cups heavy cream

for the whipped cream (optional)

1½ cups heavy cream

2 tablespoons powdered sugar

1. Heat the oven to 400°F with a rack in the center position. Grease a sheet pan with nonstick spray.

2. Make the graham cracker crust: In a food processor, grind together the graham cracker crumbs and nuts until coarsely ground and well combined. Add the brown sugar, granulated sugar, melted butter, and salt and pulse to combine until the mixture resembles wet sand.

3. Pour the graham mixture evenly into the prepared pan and use your hands or a flat-bottomed measuring cup to press the crumbs firmly against the bottom and up the sides of the pan, making sure there are no holes or extra-thin spots anywhere.

Nana’s Christmas Gingerbread

I met [my husband’s] Nana Peggy in the last year of her life, when she was 92 years old. A true Southern lady and generous in every way, Nana’s recipes weren’t complete without sticks (plural) of butter, shortening, and cream. She made a habit of tall and creamy pies, fried chicken, cheese biscuits, lush layer cakes, and cornbread. Her recipe journals are rich and full of whimsy—reading them now helps fill in the gaps for me, a friend who came late into her life. This gingerbread recipe is one of several of Nana’s that I make every year. It’s sweet and spicy and utterly lovely, its texture akin to the flu est, springiest layer cake. I love that this gingerbread is heavy enough with spice to evoke the season, yet light enough in texture to follow a rich holiday meal. It needs nothing more than a generous dusting of powdered sugar on top before serving, but in the spirit of Peggy (more is more), feel free to dollop it with some lightly sweetened whipped cream or even a scoop of ice cream, if you like. – molly

Nonstick cooking spray

2⅔ cups all-purpose flour

2 tablespoons ground cinnamon

2 tablespoons ground ginger

1½ teaspoons ground allspice

¾ teaspoon ground nutmeg

¾ teaspoon kosher salt

4 large eggs

1⅓ cups granulated sugar

1. Heat the oven to 325°F with a rack in the center position. Grease a sheet pan with nonstick spray.

2. In a medium bowl, whisk together the flour, cinnamon, ginger, allspice, nutmeg, and salt.

3. In a large bowl, whisk together the eggs and granulated sugar until smooth. Whisk in the molasses to combine, then slowly add the oil, whisking continuously to incorporate. Whisk in the dissolved baking soda.

4. Add the dry ingredients to the wet ingredients and whisk well to combine. Pour in the boiling water and beat lightly and quickly until incorporated. (The batter will be very wet—that’s okay!)

4. Make the pumpkin filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, salt, cinnamon, ginger, cloves, and nutmeg until smooth. Whisk in the eggs until smooth, then add the milk and cream and whisk until homogeneous.

5. Pour the pumpkin custard over the prepared crust and very carefully transfer the pan to the oven. Bake the bars for 15 minutes, then reduce the oven temperature to 350°F and bake for 10 to 15 minutes more, until the custard is mostly set—the center should just barely jiggle. Allow the pumpkin bars to cool in the pan for 20 minutes before transferring to the refrigerator, uncovered, to cool completely, at least 30 minutes and up to overnight.

gilbert

1⅓ cups unsulfured molasses

1⅓ cups canola oil

2 teaspoons baking soda, dissolved in 3 tablespoons hot water

1 cup boiling water

Powdered sugar, for dusting

Vanilla ice cream, for serving (optional)

5. Pour the batter into the prepared pan and spread it evenly to the corners with a large o set spatula. Bake for about 28 minutes, until the cake starts to pull away from the sides of the pan and a tester inserted into the center comes out clean. Allow the cake to cool completely in the pan, about 25 minutes.

6. Before serving, dust with powdered sugar and slice into pieces. The cake will keep tightly covered in the refrigerator for up to a week.

Nutrition (per serving):

Calories: 270, Fat: 18g (Sat: 1g), Cholesterol: 30mg, Sodium: 210mg, Carb: 36g, Fiber: <1g, Sugar: 22g, Protein: 3g

6. Meanwhile, make the whipped cream, if desired: In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl with a handheld mixer, whip the cream and powdered sugar on medium-high speed until soft peaks form, about 5 minutes.

7. Slice the pumpkin bars into squares or triangles and serve topped with a generous dollop of whipped cream. The bars will keep tightly covered in the refrigerator for up to a week.

Nutrition (per bar, without whipped cream): Calories: 280, Fat: 15g (Sat: 6g), Cholesterol: 70mg, Sodium: 250mg, Carb: 34g, Fiber: 2g, Sugar: 25g, Protein: 4g

Pecan Caramel Shortbread Cookies

MAKES ABOUT 25 COOKIES

These nutty shortbread thumbprints are melt-in-your-mouth delicious, held together with a dollop of store-bought dulce de leche, a Latin American caramelized milk jam. If you can’t find dulce de leche at the store, it’s simple to make your own with a can of sweetened condensed milk or use a good-quality thick caramel sauce instead. I like to toast the pecans on (you guessed it) a sheet pan—just pop them into the oven at 350°F until brown and fragrant, about 10 minutes. – molly gilbert

2 cups pecan halves, toasted (see headnote)

2 cups all-purpose flour

1 cup (2 sticks) unsalted butter, at room temperature

⅓ cup powdered sugar

1. Heat the oven to 350°F with a rack in the center position. Line two sheet pans, or as many as you have, with parchment paper.

2. In a food processor, combine 1½ cups of the pecans with ½ cup of the flour and pulse 10 to 15 times, until well combined and the nuts are no bigger than the size of lentils.

3. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, cream together

⅓ cup packed dark brown sugar

1 large egg yolk

1 teaspoon kosher salt

2 teaspoons pure vanilla extract

½ teaspoon ground nutmeg

1 (13-ounce) jar dulce de leche

the butter, powdered sugar, and brown sugar on medium-high speed until flu y and light, about 3 minutes. Add the egg yolk, salt, and vanilla and beat until smooth, about 1 minute. Add the remaining 1½ cups flour, the nutmeg, and the pecan and flour mixture and mix on low speed just until the dough comes together.

4. Use a 1½-tablespoon scoop to portion the dough into balls. Place on the prepared pans, spacing them 2 inches apart, 8 to

10 per pan. Use a large wooden spoon handle to gently create an indentation on top of each cookie, about ½-inch deep. Bake the cookies for 5 minutes (they’ll still look a bit wet), then remove from the oven. Press into the indentations with the spoon handle again to better define the divots, then fill each indentation with ½ teaspoon dulce de leche. Place one of the remaining pecan halves on top of each cookie, right over the dulce de leche. Return the pans to the oven and bake for another 5 minutes, until the cookies are set around the edges and the dulce de leche is just starting to bubble. Set the sheet pans on a wire rack and let the cookies cool completely on the pans, about 15 minutes. Repeat with any remaining dough.

5. Store the cookies in an airtight container at room temperature for up to 4 days.

Nutrition (per cookie):

Calories: 230, Fat: 15g (Sat: 6g), Cholesterol: 30mg, Sodium: 115mg, Carb: 22g, Fiber: 1g, Sugar: 13g, Protein: 3g

PECAN CARAMEL SHORTBREAD COOKIES

Apple Fritter Cake

MAKES 24 SERVINGS

To me, the apple fritter is always the best choice at the doughnut shop. Every time. I mean, I’ll never say no to a maple old-fashioned or a plain raised glazed, and there’s a time and place for fancy shapes, fillings, and toppings, but if it’s in the case, the apple fritter has my vote. You can’t beat the dense-yet-airy dough, studded with pockets of apple and cinnamon, and bathed in a milky glaze. This cake is an homage to my favorite doughnut—it’s got the same dense crumb, baked apple pockets, and sweet maple glaze. And the best part? No frying necessary. – molly gilbert

for the cake

Unsalted butter or nonstick cooking spray

2½ cups all-purpose flour

½ teaspoon baking soda

1 teaspoon kosher salt

1 teaspoon ground cinnamon

¼ teaspoon ground nutmeg

2 cups packed dark brown sugar

½ cup (1 stick) unsalted butter, melted and cooled

1 cup canola oil

4 large eggs

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

4 cups chopped peeled apples (about 3 large; such as a mix of Granny Smith and Golden Delicious)

for the glaze

4 tablespoons (½ stick) unsalted butter

¾ cup powdered sugar

2 tablespoons maple syrup

¼ teaspoon ground cinnamon

¼ teaspoon kosher salt

1 tablespoon whole milk

1. Make the cake: Heat the oven to 325°F with a rack in the center position. Grease a sheet pan with butter or nonstick spray.

2. In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg.

3. In a large bowl, whisk together the brown sugar, melted butter, and oil until smooth. Add the eggs, vanilla, and almond extract and whisk well to combine.

4. Add the dry ingredients to the wet ingredients and stir with a rubber spatula until the dough just comes together. Fold in the apples until evenly distributed.

5. Pour the batter into the prepared pan and spread it evenly to the corners with a large o set spatula. Bake for 20 to 25 minutes, until the cake is deeply golden and the edges just start to pull away from the sides of the pan. Set the sheet pan on a wire rack and

let the cake cool for 20 to 25 minutes.

6. Make the glaze: Melt the butter in a small pot over medium heat. Cook, stirring often with a rubber spatula, until the butter turns a toasted, amber color (it will bubble and spit; when it quiets down, check for browning). Whisk in the powdered sugar, maple syrup, cinnamon, salt, and milk until smooth.

7. Drizzle the glaze evenly over the cooled cake. Let set for 5 minutes.

8. Slice the cake into pieces and serve. The cake is best the day it’s made, but will keep tightly covered in the refrigerator for 3 to 4 days.

Nutrition (per serving):

Calories: 290, Fat: 16g (Sat: 4.5g), Cholesterol: 45mg, Sodium: 170mg, Carb: 34g, Fiber: 1g, Sugar: 23g, Protein: 3g

APPLE FRITTER CAKE

Cinnamon Nut Wreath

MAKES ABOUT 10 SERVINGS

Fun fact: The state of Wisconsin has an o cial state pastry called a kringle, a wreath-shaped flaky Danish pastry with a tender, buttery crust and sweet filling. Do more states have o cial representative pastries? Why not?! Someone should do something about this. In the meantime, here’s my (very streamlined) version of the kringle—a braided pu pastry wreath stu ed with a sweet, nutty filling and drizzled with a buttery vanilla glaze. It’s a real stunner on the brunch table for the holidays and is highly snackable as the day wears on. If you’re hosting a house full of relatives, beware—you might see little slivers disappearing here and there, a subtle licking of fingers, and then, like magic, the whole thing has vanished. – molly gilbert

for the pastry wreath

7 ounces almond paste

½ cup chopped walnuts

½ cup chopped pecans

1 tablespoon ground cinnamon

½ cup (1 stick) unsalted butter, at room temperature

½ cup packed brown sugar

½ teaspoon kosher salt

2 large eggs, divided

All-purpose flour, for dusting

1. Heat the oven to 400°F with a rack in the center position.

2. Make the pastry wreath: Add the almond paste, walnuts, pecans, cinnamon, butter, brown sugar, salt, and 1 egg to a food processor. Pulse for 1 minute, until combined into a thick, chunky paste.

3. Set a large piece of parchment paper on a work surface and lightly flour the parchment and a rolling pin. Roll out both sheets of pu pastry into 10x15inch rectangles, about ¼-inch thick.

4. In a small bowl, whisk together the remaining egg and water.

5. Set the pu pastry sheets next to each other with the short sides touching. Brush the short side of one of the sheets with egg wash, then gently press the short side of the other one on top, overlapping the sheets by about ¾-inch, to create one long, rectangular piece of dough with a long side of the rectangle nearest to you.

6. Use a sharp knife to cut o the top left and bottom left corners of the rectangle at a 45-degree angle away from the left side of the pastry, leaving a 4-inch-long edge of dough between them. Next, move to the top right and bottom right corners and cut out two triangular notches, again leaving a 4-inchlong edge of dough along the right side of the pastry between. (The whole thing will look like a sideways, short-stumped Christmas tree missing its pointy top.) Finally, make diagonal slits, about 1 inch apart and parallel to the notches, along the top and bottom of the pastry, leaving a 4-inch-wide strip in the center intact. (The narrow flaps will get folded over to make the braid, with the filling in the center.)

7. Spread the nutty filling over the center strip of pastry (not on the side flaps), leaving

2 sheets frozen pu pastry, thawed

1 teaspoon water

Turbinado sugar, for sprinkling

for the glaze

1 cup powdered sugar

2 tablespoons unsalted butter, at room temperature

1 teaspoon pure vanilla extract

2 tablespoons whole milk or heavy cream

a ¾-inch border at the left and right edges.

8. Fold the left and right edges of the pastry over the filling. Then, starting from the left side and alternating top and bottom flaps, fold the diagonal flaps of pastry tightly over the filling, crisscrossing them on top of one another until all of the strips are interwoven and the filling is completely covered. Trim away any loose pieces of pastry, then bring the ends of the braid together to form a wreath and pinch the seams to seal.

9. Carefully transfer the parchment with the wreath to a sheet pan. Lightly brush the top and sides of the braid with the egg wash and sprinkle with turbinado sugar. Bake the wreath until the pastry is deeply browned, 30 to 40 minutes. Allow to cool on the pan for about 20 minutes.

10. Meanwhile, make the glaze: In a medium bowl, whisk together the powdered sugar, butter, vanilla, and milk until smooth.

11. Drizzle the glaze generously over the wreath. Slice into thin wedges and serve. The wreath is best the day it’s made, although it can be baked ahead and stored, unglazed and tightly covered, at room temperature for 1 day. Reheat it in a 350°F oven for 10 to 15 minutes, until crisp, then glaze before serving. Any leftovers will keep tightly covered at room temperature for up to 3 days.

Nutrition (per serving):

Calories: 550, Fat: 38g (Sat: 15g), Cholesterol: 65mg, Sodium: 310mg, Carb: 48g, Fiber: 3g, Sugar: 29g, Protein: 7g

Puff

Pastry Tips

■ Remove only as many pu pastry sheets as you need and wrap unused sheets in plastic wrap or foil and return to the freezer.

■ The quickest way to thaw pu pastry is to separate the sheets, cover each with plastic wrap, and leave on the counter (away from the oven) at room temperature for about 30 minutes.

■ You can thaw it in the refrigerator. Separate and place each sheet on a plate, cover with plastic wrap, and defrost in the fridge for about 4 hours.

■ Do not try to manipulate pu pastry that has not thawed completely; it could tear if you unfold it while it's still frozen.

■ Once pu pasty is thawed, work quickly while it is still cold. It works best when cold and your hands should be cold, too. Run them under cold water or squeeze a plastic ziptop bag full of ice to cool them o Try using only your fingertips—the coolest part of your hands—when working with it.

■ You can cut it into desired shapes, then store in the fridge until you are ready for the next step.

SOURCE: PEPPERIDGE FARM

REPRINTED WITH PERMISSION FROM UNION SQUARE & CO.

PHOTOGRAPHY BY DANA GALLAGHER.

RECIPES AND PHOTOS FROM “SHEET PAN SWEETS” BY MOLLY GILBERT ©2022

GAME-DAY

Bu et

Whether you’re watching your favorite team on TV or ba ling over your favorite board game, impress guests with a spread of winning bites. Plus, share these recipes and have guests bring one of their favorites.

mary subialka

Sloppy Joes Five Ways

MAKES 4 SERVINGS | RECIPE COURTESY BEEF, IT’S WHAT’S FOR DINNER

If you are looking for tasty new ways to serve Sloppy Joes, we have the answers.

traditional

1 pound ground beef (93% lean or leaner)

1 cup finely chopped yellow onion

1 cup finely chopped green, red, or yellow bell pepper

1 (15 -ounce) can no-salt added

tomato sauce

2 tablespoons brown sugar

2 tablespoons Worcestershire sauce

4 hamburger buns, split, warmed

Dill pickle slices, coleslaw, American or cheddar cheese slices, for serving

1. Heat large nonstick skillet over medium heat until hot. Add ground beef, onion, and bell pepper. Cook 8 to 10 minutes, breaking beef into small crumbles and stirring occasionally. Pour o drippings, as necessary.

2. Stir in tomato sauce, brown sugar, and Worcestershire sauce. Bring to a boil and cook 5 to 7 minutes or until sauce is thickened, stirring occasionally. Season with salt, as desired.

3. Divide beef mixture evenly onto rolls. Garnish with toppings, if desired.

Cook’s Note:

Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

Nutrition (per serving, traditional):

Calories: 393, Fat: 9.9g (Sat: 3.7g), Cholesterol: 84mg, Sodium: 429mg, Carb: 45g, Fiber: 3.1g, Sugars: 19.1g, Protein: 32g

2

Southwest Variation

Prepare recipe as directed, substituting 2 cups salsa for tomato sauce and omitting Worcestershire sauce and brown sugar. Add 1⁄2 cup drained canned black beans and 1⁄2 cup frozen corn with ingredients in Step 2. Serve in warmed taco shells. Garnish with shredded lettuce, chopped tomato, shredded pepper Jack cheese, chopped avocado, pickled or fresh jalapeño slices, and chopped cilantro, if desired.

3

Hawaiian Variation

Prepare recipe as directed, substituting 1⁄2 cup sweet barbecue sauce for tomato sauce and omitting Worcestershire sauce. Add 1 can (8 ounces) crushed pineapple in juice, undrained, with ingredients in Step 2. Serve in small sweet Hawaiian honey wheat dinners rolls. Garnish with dill or sweet pickle slices or pickled jalapeño slices, if desired.

4

Moroccan Variation

Prepare recipe as directed, omitting Worcestershire sauce. Add 1⁄2 cup raisins, 2 teaspoons pumpkin pie spice, and 1 teaspoon ground cumin with ingredients in Step 2. Remove from heat and stir in 1 tablespoon nonfat Greek yogurt. Serve in naan or pita pocket breads. Garnish with cucumber slices, nonfat Greek yogurt, and chopped pistachios, if desired.

5

Asian Variation

Prepare recipe as directed, adding 1 tablespoon ground ginger with ingredients in Step 1. Substitute 2 tablespoons hoisin for Worcestershire sauce. Serve in warm crusty rolls. Garnish with cucumber slices, shredded carrot, and chopped cilantro or chopped green onion, if desired.

Tiny Taco Beef Tarts

MAKES 30  | RECIPE COURTESY BEEF, IT’S WHAT’S FOR DINNER

An easy-to-prepare Mexican-style appetizer, this recipe will win over any crowd.

12 ounces ground beef (93% lean or leaner)

½ cup chopped onion

1 teaspoon minced garlic

½ cup prepared mild or medium taco sauce

½ teaspoon ground cumin

¼ teaspoon salt

⅛ teaspoon pepper

2 packages (2 1 ounces each) frozen mini phyllo shells (30 shells total)

½ cup shredded reduced fat Mexican cheese blend

Shredded lettuce, sliced grape or cherry tomatoes, guacamole, lowfat dairy sour cream, and sliced ripe olives, for topping (optional)

1. Heat oven to 350°F.

2 . Add ground beef, onion, and garlic to a large nonstick skillet over medium heat and cook 8 to 10 minutes, breaking up beef into small crumbles and stirring occasionally (see Cook’s Note on page 38). Add taco sauce, cumin, salt, and pepper. Cook and stir 1 to 2 minutes or until mixture is heated through.

3. Place phyllo shells on rimmed baking sheet. Spoon beef mixture evenly into shells. Top evenly with cheese. Bake 9 to 10 minutes or until shells are crisp and cheese is melted.

4. Top tarts with lettuce, tomatoes, guacamole, sour cream, and olives, as desired.

Nutrition (per serving): Calories: 43, Fat: 1.7g (Sat: 0.7g), Cholesterol: 12mg, Sodium: 92mg, Carb: 2.7g, Fiber: 0.1g, Protein: 4.2g

Mini Meatballs With Apricot Dipping Sauce

MAKES 24 SERVINGS | RECIPE COURTESY BEEF, IT’S WHAT’S FOR DINNER

Bump up your meatball mojo. Gently form this tried-and-true blend into bite-size balls, then broil and slather in a spicy, sweet and too-good-to-be-so-simple sauce.

1 pound ground beef (96% lean)

¼ cup seasoned dry bread crumbs

2 egg whites or 1 egg, beaten

2 tablespoons water

¼ teaspoon salt

⅛ teaspoon pepper

1. Heat oven to 400°F. Combine ground beef, bread crumbs, egg whites, water, salt and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 (1-inch) meatballs. Place on rack in broiler pan that has been sprayed with cooking spray. Bake in 400°F oven 18 to 20 minutes.

2. Meanwhile, heat preserves, barbecue sauce, and mustard in medium saucepan over medium heat. Bring to a boil; reduce heat; simmer, uncovered, 3 to 5 minutes, stirring occasionally or until sauce thickens slightly.

3. Add cooked meatballs and continue to cook 2 to 3 minutes or until meatballs are heated through, stirring occasionally. Serve warm.

for the apricot dipping sauce

¾ cup apricot preserves

3⁄4 cup barbecue sauce

2 tablespoons Dijon-style mustard

Cook’s Notes:

n Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.

n Red or black raspberry, fig, peach, currant, or pineapple preserves or orange marmalade may be substituted for apricot preserves.

n To keep meatballs warm, place in a 21⁄2-quart slow cooker set on low. Keep covered to maintain heat. Meatballs can be held up to 21⁄2 hours, stirring occasionally.

Nutrition (per serving): Calories:

74, Fat: 1.3g (Sat 0.5g), Cholesterol: 20mg, Sodium: 177mg, Carb: 11g, Fiber: 0g, Sugars: 7g; Protein: 5g

Smoky Chipotle Chili

6

Your friends will rave for this beef chili that’s packed with layers of flavors including beer, smoky chipotle peppers, and black beans.

21⁄2 pounds boneless beef shoulder roast, cut into 1⁄2-inch pieces

2 tablespoons vegetable oil, divided

1 teaspoon salt

3 teaspoons minced garlic

2 cans (141⁄2 ounces each) diced tomatoes with green peppers and onions, undrained

1 (12-ounce) bottle light beer

2 tablespoons adobo sauce from chipotle peppers

1 tablespoon minced chipotle peppers in adobo sauce

1 (15 -ounce) can black beans, rinsed and drained

3 tablespoons masa harina

Sour cream (optional)

1. Cut beef shoulder roast into 1⁄2-inch pieces. Heat 1 tablespoon oil in stockpot over medium heat until hot; brown beef in batches and remove from stockpot. Season with salt.

2. Heat remaining 1 tablespoon oil in same stockpot over medium heat. Add garlic; cook and stir 1 minute. Add beef, tomatoes, beer, adobo sauce, and chipotle peppers and bring to a boil. Reduce heat; cover tightly and simmer

11⁄2 to 13⁄4 hours or until beef is fork-tender.

3. Stir in beans and masa harina; return to a boil. Reduce heat; simmer 1 to 2 minutes or until slightly thickened, stirring constantly. Serve with sour cream, as desired.

Nutrition (per serving): Calories: 329, Fat: 11.6g (Sat: 3.3g); Cholesterol: 84mg, Sodium: 738mg, Carb: 21g, Fiber: 6.3g, Sugars: 3.6g, Protein: 33g

Slow Cooker Pulled Chicken BBQ With Homemade BBQ Sauce

MAKES 8 SERVINGS | RECIPE COURTESY BELL & EVANS

Take your slow cooker pulled chicken to the next level with homemade barbecue sauce and pullapart Bell & Evans chicken breasts.

for the bbq sauce

4 tablespoons unsalted butter

1 small sweet onion, peeled and finely diced

4 cloves garlic, minced

¼ cup dark brown sugar

½ cup apple cider vinegar

3 tablespoons Dijon mustard

3 tablespoons soy sauce

½ cup molasses

1 (6-ounce) can tomato paste

¾ cup chicken broth

Salt and pepper, to taste

Crushed red pepper flakes, to taste

8 Bell & Evans Boneless, Skinless Chicken Breasts

8 Kaiser rolls, or buns of your choice

1. In a medium sauté pan, melt butter over low heat. Add onion and garlic. Season with salt, pepper, and red pepper flakes. Sauté until translucent. Add remaining ingredients, whisking to incorporate. Simmer 10 minutes until slightly thickened.

2. Place chicken in slow cooker and top with barbecue sauce. Cook 3 to 4 hours on high or 6 to 8 hours on low.

3. Shred chicken with two forks. It will be fall-apart tender. After shredding, stir chicken with excess sauce. Season with salt and pepper if needed and keep warm until ready to serve. Serve on buns with your favorite coleslaw or salad.

Nutrition (per serving): Calories: 440, Fat: 10g (Sat: 5g), Cholesterol: 70mg, Sodium: 840mg, Carb: 60g, Fiber: 3g, Sugar: 29g, Protein: 26g

Spicy Sweet and Sour Chicken Meatballs

MAKES 8 SERVINGS |

RECIPE COURTESY BELL & EVANS

Need a last-minute appetizer idea? These meatballs are so simple, made with just three ingredients, including Bell & Evans Traditional Chicken Meatballs, plus some parsley for garnish, this is not only easy but a ordable, too.

1 (18-ounce) jar grape jelly

1 (12-ounce) jar Thai sweet chili sauce

1 (30-ounce) bag Bell & Evans

Traditional Chicken Meatballs

Chopped parsley, for garnish

1. Combine the jelly and chili sauce in a large pan and simmer over medium heat until the jelly is melted. Add the meatballs, stir, cover the pan, and cook over medium low for 30 minutes or until the meatballs register 170°F on an instant-read thermometer.

2. Transfer the meatballs with a slotted spoon to a mixing bowl, turn up the heat to high, and cook the liquid until it thickens and reduces by two thirds, 10 to 12 minutes, stirring frequently. Add the meatballs back to the liquid, stir gently, and keep warm until serving. Garnish with parsley.

Nutrition (per serving): Calories: 390, Fat: 7g (Sat: 2g), Cholesterol: 90mg, Sodium: 700mg, Carb: 71g, Fiber: 1g, Sugar: 61g, Protein: 16g

MAKES

SERVINGS | RECIPE COURTESY BEEF, IT’S WHAT’S FOR DINNER

Steam Buns with Teriyaki Chicken Nugget and Spicy Mayo

MAKES 6 SERVINGS | RECIPE COURTESY BELL & EVANS

These steamy buns are so easy! Guests will never know it took under 30 minutes to make these delectable gourmet tiny sandwiches. The homemade sauces really make a di erence!

2 boxes Bell & Evans Organic Chicken Nuggets

1 tablespoon toasted sesame seeds (black or white)

1 box Lotus Leaf steam buns

2 scallions, sliced thinly on the bias, soaked in cold water and then patted dry

for the spicy mayo

1⁄2 cup mayonnaise

2 tablespoons Sriracha sauce

1. Cook chicken nuggets in oven or air fryer according to package instructions.

2. Meanwhile, make the sauces. In two separate bowls, combine ingredients for each sauce.

3. Heat steam buns according to package directions (steamer insert, steamer basket, or microwave).

4. Spread a desired amount of sauces inside bun and place a chicken nugget inside.

5. Top with sliced scallions, toasted sesame seeds, and a drizzle of additional sauce.

1 ounce soy sauce

1⁄2 teaspoon sesame oil

1⁄2 teaspoon lime juice

for the teriyaki sauce

4 ounces soy sauce (naturally brewed)

3 ounces mirin

3 ounces sake (cooking quality is fine)

5 tablespoons sugar

1 teaspoon chopped garlic

1⁄2 teaspoon minced ginger

1 tablespoon sesame seeds

Nutrition (per serving, without sauces):

Calories: 500, Fat: 5g (Sat: 5g), Cholesterol: 55mg, Sodium: 410mg, Carb: 86g, Fiber: 4g, Sugar: 10g, Protein: 26g

Nutrition, Spicy Mayo (per 2 tablespoons):

Calories: 140, Fat: 14g (Sat: 2g), Cholesterol: 10mg, Sodium: 610mg, Carb: 2g, Fiber: 0g, Sugar: 1g, Protein: <1g

Nutrition, Teriyaki Sauce (per 2¾ tablespoons):

Calories: 110, Fat: 0.5g (Sat: 0g), Cholesterol: 0mg, Sodium: 1330mg, Carb: 18g, Fiber: 5g, Sugar: 14g, Protein: <1g

Parmesan and Parsley Roasted Almonds

MAKES 6 SERVINGS | RECIPE BY NATALIE RIZZO COURTESY OF THE ALMOND BOARD OF CALIFORNIA

1½ cups (about 6 ounces) raw unsalted whole almonds

4 tablespoons grated Parmesan cheese (vegetarian, if desired), divided

1 tablespoon extra-virgin olive oil

½ teaspoon garlic powder

1 teaspoon chopped fresh parsley Dash of salt

1. Heat oven to 325°F. Line a baking sheet with parchment paper and set aside.

2. In a large bowl, combine the almonds, 3 tablespoons of grated Parmesan, olive oil, garlic powder, parsley, and salt. Stir well to combine.

3. Spread almond mixture on the prepared baking sheet. Bake for 10 minutes.

4. Once out of the oven, let the almonds cool for 10 minutes and sprinkle remaining 1 tablespoon of Parmesan cheese on top.

Nutrition (per serving): Calories: 200, Fat: 17g (Sat: 2g), Cholesterol: <5mg, Sodium: 110mg, Carb: 7g, Fiber: 4g, Sugar: 1g, Protein: 7g

Baked Leek and Sharp Cheddar Dip

MAKES 10 TO 12 SERVINGS | RECIPE COURTESY WISCONSIN CHEESE

This dish is sure to be a favorite—it’s creamy, sharp, bold, and decadent all in one!

4 medium leeks (white and light green portions only), thinly sliced (about 4 cups)

2 tablespoons butter, cubed

4 garlic cloves, minced

2 cups fresh baby arugula or baby spinach

Salt and pepper, to taste

1 package (8 ounces) Crystal Farms

Original Cream Cheese, softened

1⁄2 cup mayonnaise

1⁄2 cup sour cream

1 teaspoon crushed red pepper flakes

12 ounces Henning’s 3 Year Extra Sharp Cheddar cheese, shredded and divided (3 cups)

Toasted French bread baguette slices or crostini

1. Heat oven to 350°F.

2. Sauté leeks in butter in a large skillet over medium heat for 3 to 4 minutes or until leeks are crisp-tender. Add garlic and arugula; cook and stir for 1 minute longer. Season with salt and pepper to taste. Remove from the heat. Cool completely.

3. Beat the cream cheese, mayonnaise, sour cream, and red pepper flakes in a large bowl until blended. Stir in 21⁄2 cups cheddar and leek mixture. Season with salt and pepper to taste.

4. Spoon into a greased 11⁄2-quart baking dish or 10-inch pie plate. Sprinkle with remaining cheddar. Bake for 25 to 30 minutes or until bubbly. Serve with toasts.

Nutrition (per serving, dip only):

Calories: 330, Fat: 29g (Sat: 14g),

Cholesterol: 70mg, Sodium: 350mg, Carb: 8g, Fiber: <1g, Sugar: 2g, Protein: 10g

Grilled Chicken Satay With Peanut Sauce

MAKES 4 SERVINGS | RECIPE COURTESY BELL & EVANS

If you love takeout Thai food, try making this chicken satay at home!

for the chicken

1 package Bell & Evans Boneless Skinless Raised without Antibiotics or Organic Chicken Tenders

2 tablespoons soy sauce

1 lime, juiced

1 tablespoon honey

1 tablespoon Sriracha sauce

2 teaspoons ground ginger

2 cloves garlic, minced Vegetable oil, for brushing grates

1. Soak 8 wooden skewers in water for at least 30 minutes.

2. Place chicken in a resealable plastic bag. Add soy sauce, lime juice, honey, Sriracha, ginger, and garlic. Massage the mixture into chicken to cover completely. Marinate at room temperature for 30 minutes, or refrigerate several hours or overnight.

3. For the peanut sauce: Whisk peanut butter, water, soy sauce, maple syrup, lime juice, and chili garlic sauce together until smooth. Set aside for serving with chicken.

4. When ready to cook, brush excess marinade o chicken, reserving marinade. Thread 1 piece of chicken onto each skewer.

for the peanut sauce and assembly

1⁄2 cup salted creamy peanut butter

1⁄4 cup water

2 tablespoons soy sauce

2 tablespoons maple syrup

2 limes; 1 juiced and 1 cut into wedges

2 teaspoons chili garlic sauce

2 tablespoons chopped salted peanuts, for garnish Chopped fresh cilantro, for garnish

5. Heat grill or grill pan over medium heat and brush grates with oil. Grill chicken, brushing with reserved sauce, and turning occasionally, until golden-brown, or until internal temperature reaches 165°F as measured by a meat thermometer, about 6 to 10 minutes. Garnish chicken with peanuts and cilantro. Serve with peanut sauce and lime wedges.

Nutrition (per serving): Calories: 370, Fat: 20g (Sat: 3g), Cholesterol: 55mg, Sodium: 1310mg, Carb: 24g, Fiber: 3g, Sugar: 15g, Protein: 30g

everyday delectable

Staple ingredients and creativity easily help get dinner on the table any night of the week

recipes by nagi maehashi and kevin tatar

It’s possible to make tasty and fresh meals even if you’re short on time and keeping an eye on your budget. All it takes is a little planning and some easy recipes to try, and we can help keep you from swinging by the drive-thru and on your way to enjoying more homecooked meals.

You can make great food with everyday ingredients—you just need to cook clever and get creative, says Nagi Maehashi. She has been helping home cooks do just that with her popular Recipe Tin Eats website and her recently released cookbook “Recipe Tin Eats Dinner.” This finance executive-turned blogger who was born in Japan, raised in Sydney, Australia, and has traveled throughout Europe, the Middle East, Asia, and America, incorporates a world of different flavors into her recipes. In the following recipes from her book, you can enjoy a one-pot pasta with a timesaving meatball hack, her popular one-pan fried rice—here with chicken—and give shrimp a flavorful garlic Thai boost.

Self-taught cook Kevin Tatar can also help you save money and build confidence in the kitchen. After he moved from his home country of Romania to the Netherlands to attend college, he was faced with a realization of many college students that it is hard to feed yourself all the time. He honed his cooking skills and shared tips as KWOOK on Tik Tik, YouTube, and Instagram to help other college students and young adults on their way to healthy, affordable, and approachable home cooking. Now, in his first cookbook, “Tasty. Healthy. Cheap: Budget-Friendly Recipes with Exciting Flavors” everyone can benefit from his easy recipes, such as a chickpea wrap, a version of butter chicken, and a creative mashup of two favorite Italian pasta dishes. As Tatar says, “Listen to your intuition and trust your senses! You got this!”

mary subialka

Just put it all in a pan—even the uncooked rice—and bake!

CHILI GARLIC GINGER SHRIMP

Chili Garlic Ginger Shrimp

MAKES 4 SERVINGS

Tastes like Thai chili jam, but so much easier to make! I just love the sweet, fragrant, and deeply savory taste of Thai chili jam. The idea for this recipe comes from the stir-fries tossed through with chili jam that you often see at modern Thai restaurants. This is a faster version, but still has the same big, gutsy flavors with a chili tickle—just perfect with sweet, plump shrimp.

–nagi maehashi

1½ tablespoons canola oil

1 pound peeled and deveined raw shrimp, tails intact (or 2 pounds unpeeled shrimp)

1 teaspoon sesame oil

3 garlic cloves, finely minced

2 teaspoons finely minced ginger

1 teaspoon dried red pepper flakes (see Cook’s Notes)

½ cup water

3 tablespoons Sriracha sauce

Magic Baked Chicken Fried Rice

MAKES 4 SERVINGS ( AS A MAIN )  | PHOTO ON PAGE 45

Sometimes after a long day, even I don’t have the energy to deal with chopping vegetables … let alone remembering to cook rice the day before! So, I published a “dump and bake” fried rice on my website … To my total surprise, the recipe was a smash hit and had 100,000 views in 24 hours! It’s delicious—the flavor is fantastic, the rice is flu y and moist. The most asked question: “How can I add chicken to this?” Well, here’s how! –nagi maehashi

2 teaspoons light soy sauce (or all-purpose soy sauce; do not substitute with dark soy sauce)

3 tablespoons packed brown sugar (or granulated sugar)

Garnishes (Optional): White sesame seeds Red chili pepper, deseeded and finely sliced Green onion, finely sliced

1. Sear shrimp—heat the oil in a large nonstick skillet over high heat. Add half the shrimp and sear each side for 45 seconds until light golden, then transfer to a bowl—they will still be raw inside. Repeat with the remaining shrimp.

2. Cool pan—remove the pan from the stove to cool down slightly. Turn the heat down to medium.

3. Make sauce—return the pan to the stove and heat the sesame oil. Add the garlic, ginger, and red pepper flakes and cook for 20 seconds or until the garlic turns golden. Add the water, then the Sriracha, soy sauce, and sugar. Stir, increase the heat to medium high, then let the sauce simmer for 3 minutes or until it starts to thicken to a thin, syrupy consistency.

4. Coat shrimp—Return the shrimp to the pan and toss to coat in the sauce. Cook for 1 minute more until the shrimp are cooked and the sauce has thickened and is coating the shrimp.

5. Serve—transfer the shrimp and all the sauce to a serving plate. Sprinkle with sesame seeds, red chili pepper, and green onion (if using). Serve with rice or Chinese fried rice to soak up the awesome sauce! Team with your favorite garden salad, given an Asian spin by tossing with Asian sesame dressing.

Cook’s Notes:

n This dish has a decent amount of spiciness. Reduce the red pepper flakes and Sriracha for less spice. You can always add a bit extra at the end if you think you can handle more!

n Store any leftovers in the fridge up to 2 days, though best made fresh. Not suitable for freezing.

Nutrition (per serving):

Calories: 160, Fat: 7g (Sat: 1g), Cholesterol: 105mg, Sodium: 960mg, Carb: 11g, Fiber: <1g, Sugar: 9g, Protein: 12g

for the baked fried rice

1½ cups long-grain white rice, uncooked (see Cook’s Notes)

1½ cups low-sodium chicken broth

1½ tablespoons light soy sauce (or all-purpose soy sauce)

1 tablespoon Shaoxing cooking wine (see Cook’s Notes)

2 garlic cloves, finely minced

¼ teaspoon white pepper

2 cups frozen diced vegetables (carrots, peas, and corn mix), still frozen

¾ cup chopped cooked bacon or ham (can use storebought chopped bacon)

1. Heat the oven to 400°F.

for the marinated chicken

1 pound boneless, skinless chicken thighs, cut into ½-inch pieces

1 tablespoon oyster sauce

1 tablespoon Shaoxing

cooking wine

1 tablespoon light soy sauce (or all-purpose soy sauce; do not substitute with dark soy sauce)

2 teaspoons sesame oil

1 garlic clove, finely minced

to finish

2 eggs, scrambled (optional; see Cook’s Notes)

2 teaspoons sesame oil

1 green onion, finely sliced

2. Bake covered—place all the baked fried rice ingredients, except the vegetables and bacon, in a 13x9-inch metal pan (not ceramic or glass). Shake to spread the rice evenly, ensuring all the rice is submerged under the broth. Sprinkle the vegetables evenly across the surface, then sprinkle the bacon on top. Cover with aluminum foil and bake for 25 minutes.

3. Marinate chicken—meanwhile, place the marinated chicken ingredients in a bowl and mix well to combine. Set aside to marinate while the rice cooks.

4. Bake uncovered—remove the aluminum foil (reserve the foil), then spread the chicken in a single layer across the surface of the rice. Bake, uncovered, for 20 minutes.

5. Rest and serve—remove from the oven, cover with the reserved aluminum foil, and rest for 10 minutes. Use a rubber paddle to turn the rice over and gently break it up. Add the scrambled egg (if using). Drizzle with sesame oil and sprinkle with the green onion. Gently toss the fried rice to mix it together, then serve!

Cook’s Notes:

n Basmati and medium-grain white rice can also be used. Not suitable for risotto rice, paella rice, brown rice, or sushi rice.

n If you don’t have Shaoxing cooking wine, you can use mirin or dry sherry. If you want alcohol-free, omit and add ¼ cup low-sodium chicken broth and cook for 1 minute longer.

n I tried all sorts of ways to bake the egg in the oven along with the rice, but it just didn’t work … it’s just easiest to cook it on the stove. Whisk the eggs, then scramble them in a nonstick skillet over medium–high heat with a teaspoon of oil until just cooked. Transfer to a bowl, then add to the rice as directed.

Nutrition (per serving):

Calories: 550, Fat: 15g (Sat: 4g), Cholesterol: 170mg, Sodium: 1200mg, Carb: 67g, Fiber: 5g, Sugar: 0g, Protein: 31g

1. Brown meatballs—heat the oil over high heat in a large heavy-based pot. Add the sausage “meatballs” and cook for 4 to 5 minutes, stirring regularly, until golden brown. Transfer to a bowl.

2. Sauté aromatics—turn the heat down to medium high. Discard all but 2 tablespoons of the fat in the pot, then return to the stove. Cook the onion, garlic, carrot, celery, bay leaf, and rosemary for 3 minutes or until the onion is translucent.

3. Make sauce—add the tomato paste and cook for 1 minute. Add the crushed tomatoes, broth, water, salt, pepper, sausage meatballs, and the rigatoni. Stir, let it come up to a simmer, then place the lid on and turn the heat down to medium low so it is simmering gently.

4. Cook for 20 minutes, stirring every now and then so the base doesn’t catch. Take the pot o the stove, remove the lid, and check to ensure the pasta is just about cooked. It should still be soupier than you want. Stir well for 10 seconds—the sauce will reduce quickly. It should still be quite saucy—more gets absorbed in the next step.

5. Cheese it—working quickly, smooth the surface, then sprinkle with the cheese. Put the lid back on, then leave the pot on the turned-o stove for 3 minutes or until the cheese melts. Serve immediately, sprinkled with parsley, if desired. Try serving this with a handful of arugula drizzled with balsamic dressing, if you wish.

Cook’s Notes:

One-Pot Sausage Meatball Pasta

You will love the meatball hack! Anyone who knows me knows I hate rolling meatballs—hence why I love these sausage meatballs. Just cut sausages up into pieces and voila, instant meatballs! Here I cook them in a bright tomato sauce with rigatoni. Think a big, bubbly pasta bake—only you’ve done it all on the stove in one pot in less time than it’d take to roll up proper meatballs! –nagi

1½ tablespoons extra-virgin olive oil

1 pound good-quality thin beef or pork sausages, cut into ¾-inch pieces (mini meatballs; see Cook’s Notes)

1 yellow onion, finely chopped

2 garlic cloves, minced

1 carrot, peeled and finely diced

1 celery stalk, finely diced

1 bay leaf

1 teaspoon dried rosemary

3 tablespoons tomato paste

maehashi

1 (28-ounce) can crushed tomatoes

2 cups low-sodium chicken broth

1½ cups water

¾ teaspoon kosher salt

½ teaspoon black pepper

10 ounces rigatoni (or penne, ziti, or macaroni)

1½ cups (5 ounces) shredded colby cheese (or any favorite melting cheese)

1 teaspoon finely chopped parsley, to serve (optional)

■ Any sausages will work well in this recipe as long as they are the thin ones, around ¾-inch wide. The really fat sausages work too, but you get fewer meatballs. Be sure to choose good-quality sausages as they are part of the flavor base in this dish. Beef sausages brown more than pork and chicken, but any of these are fine. Just get your favorite!

■ Store leftovers in the fridge up to 4 days or freezer 3 months. Fully thaw, then microwave to reheat.

Nutrition (per serving):

Calories: 690, Fat: 32g (Sat: 14g),

Cholesterol: 90mg, Sodium: 1650mg, Carb: 69g, Fiber: 7g, Sugar: 14g, Protein: 34g

RECIPES AND PHOTOS FROM “RECIPE TIN EATS DINNER” BY NAGI MAEHASHI ©2023 REPRINTED WITH PERMISSION FROM COUNTRYMAN PRESS, AN IMPRINT OF W.W. NORTON & CO.

ONE-POT SAUSAGE MEATBALL PASTA

COUNTRYMAN PRESS,

Chickpea Wrap

MAKES 1 SERVING

These herbed-up chickpeas are my go-to chickpea meal and they’re so versatile you can use them in anything. Lately, I’ve been reworking this chickpea wrap that cuts through the herby, garlicky intensity of the chickpeas with some yogurt. Plus, it’s handheld and mess-free. What’s not to love? – kevin tatar

1 tablespoon olive oil

½ (15 -ounce) can chickpeas, drained and rinsed (to prevent too much of the starchy coating from sticking to the pan; save the remainder for another use)

2-3 garlic cloves, sliced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1 teaspoon dried thyme

1 teaspoon garlic powder

Kosher salt and ground black pepper

1 bunch fresh herbs (such as cilantro and parsley)

1 fresh red chile, sliced, seeded for less heat

Juice of ½ lemon

1 (12-inch) tortilla wrap

1 tablespoon full-fat plain Greek yogurt

1. Pour the oil into a 12-inch skillet, place the skillet over medium heat, and heat the oil until it shimmers. Add the chickpeas and give them a toss in the hot oil. Add the garlic, all the dried herbs and spices, and season with salt and pepper to taste, ensuring the seasonings coat the chickpeas completely. Cook for 10 to 12 minutes, stirring and tossing occasionally, until the chickpeas develop a crispy outside and a soft inside (careful, they’re hot; try one to see).

2. Turn o the heat and add the fresh herbs. This recipe is herb heavy, so don’t be afraid to add a good amount—it’s hard to overdo it, in my opinion. As long as the stars of the show are still the chickpeas, and not the herbs, you’re good. Add the red chile and lemon juice and stir until everything is incorporated.

3. Place a clean, dry skillet over medium heat. Add the tortilla wrap and warm carefully for just a few seconds. We’re not toasting here, just warming: This will help the pliability. Transfer to a work surface. Spread the yogurt over the tortilla with a spoon. Top with the chickpeas and wrap it up (see box at right).

Nutrition (per serving):

Calories: 810, Fat: 33g (Sat: 7g), Cholesterol: <5mg, Sodium: 330mg, Carb: 108g,

Fiber: 13g, Sugar: 10g, Protein: 22g

Folding a Burrito

Practice a couple of times and you’ll be a burrito-folding pro in no time.

1. Lay a tortilla on a flat work surface. Place your burrito fillings just below the midline of the tortilla, leaving some space on the sides.

2. Fold in the sides until they reach the filling, and while holding them down, use your thumbs to pull the bottom of the tortilla up and over the filling.

3. Tuck in the leftover sides under the main fold and finish by rolling the burrito tightly.

CHICKPEA WRAP

KEVIN TATAR

CREAMY DREAMY BUTTER CHICKEN

AGLIO E OLIO E CACIO E PEPE

Creamy Dreamy Butter Chicken

MAKES 2 SERVINGS

In my exploration of dishes from around the world, every once in a while, I stumble upon a gem that I can implement in my day-to-day student life, and it completely changes how I view college meals. This is one of those life-altering food discoveries that I’ve recently made. This is originally an Indian dish, but this is my very nontraditional way of making it that I can rely on for a pretty quick and immensely satisfying meal. The original recipe requires a ton of butter and cream, but I managed to take out most of the fat and still create an amazing dish, which means I can eat more of it and not worry too much about my arteries clogging up. This is delicious served with rice or naan bread, or eaten by itself. Either way, it’s going to be one of the best culinary experiences you will create in your home kitchen.

– kevin tatar

for the marinade

8 ounces boneless, skinless chicken breast, cut into bite-size pieces

2-3 garlic cloves, minced

1½ tablespoons full-fat plain Greek yogurt

2 teaspoons garam masala

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon grated peeled fresh ginger

Kosher salt, to taste

Aglio E Olio E Cacio E Pepe

MAKES 2 SERVINGS

I am stepping into dangerous territory, messing with two traditional Italian dishes like Aglio E Olio (pasta with garlic and olive oil) and Cacio E Pepe (pasta with cheese and pepper)—hide your Italian grandmas! But honestly, I don’t really care, because I like it this way, and it also makes a funsounding name. We will, essentially, take the simple core ingredients that make up these two famously simple pasta dishes and mash them together in a cheesy, garlicky, peppery, tasty way. I do suggest, however, that you invest a bit in a higher-quality pasta, as it makes a pretty big di erence in the results. This dish does take a bit of technique and requires a sense of timing, but I believe anyone can master it with practice.

kevin tatar

6 ounces high-quality dried spaghetti

1 cup freshly grated pecorino Romano cheese

for finishing

Olive oil for coating the pan

1½ teaspoons butter

1 yellow onion, sliced

Kosher salt, to taste

1 (14 -ounce) can crushed tomatoes

1 teaspoon garam masala

1 teaspoon smoked paprika

½ cup low-fat cream

Fresh cilantro, for topping

1. To make the marinade: In a large bowl, combine the chicken and all the other marinade ingredients. Season with salt to taste. Using your clean hands, mix everything thoroughly until the marinade evenly coats every piece of chicken. (Don’t forget to wash your hands after handling raw poultry!) Cover the bowl with plastic wrap and marinate in the refrigerator until use, ideally overnight. (Most of the time, I just let it sit for 10 minutes or so because I don’t have that level of patience.)

2. To finish the dish: In a large skillet over medium-high heat, heat enough olive oil to coat the pan until it shimmers. Add the marinated chicken. It should make a satisfying sizzling noise when hitting the pan. Cook the chicken on all sides without burning the yogurt too much, about 3 minutes. Focus on browning the chicken, not cooking it through, since we’ll do that later. Remove the chicken from the skillet once browned; you should be left with some nice fond (the tasty stuck-on browned bits) on the bottom of the pan.

3. Turn the heat to medium and add the butter to the hot pan to melt. Add the onion. Sprinkle the onion with salt and let it cook for 2 to 3 minutes, stirring occasionally, until the onion softens.

4. Stir in the crushed tomatoes and simmer the sauce for about 5 minutes until it thickens. Stir in the garam masala and smoked paprika. Taste the sauce and add more salt, if needed.

5. Stir in the cream, turn the heat to low, and simmer the sauce for 2 minutes.

6. Add the chicken to the sauce and gently simmer for 1 to 2 minutes, or until warmed and cooked through. Top the dish with fresh cilantro and serve.

Nutrition (per serving):

Calories: 290, Fat: 6g (Sat: 2.5g), Cholesterol: 70mg, Sodium: 530mg, Carb: 29g, Fiber: 6g, Sugar: 16g, Protein: 27g

3 tablespoons extra-virgin olive oil

1 tablespoon whole peppercorns

2 garlic cloves, finely sliced

1 fresh red chile, sliced, seeded for less heat

1 big bunch fresh parsley, roughly chopped

Freshly ground black pepper (optional)

1. First, bring a medium-size pot or skillet of generously salted water to a boil over high heat. Drop in the spaghetti and cook for about 8 minutes, checking after 5, until just below al dente. Tip: We want to use just enough water to cover the pasta. By minimizing the amount of water, we maximize the amount of starch, which helps create a glossy, thick sauce.

2. At the same time you drop in the pasta, in another skillet over medium heat, heat the olive oil. Grind the peppercorns to a coarse powder using a mortar and pestle or a peppermill and add them to the hot oil. Add the garlic and chile as well, and gently cook them in the oil for 3 to 4 minutes. We don’t want an aggressive fry, so if it gets too bubbly around the garlic and you’re afraid it might burn, immediately turn the heat to low. Keep this mixture moving, adjusting the heat to low, if needed, until the pasta has cooked to just below al dente (it will finish in the skillet).

3. Once the pasta is ready, turn the heat under the skillet with the oil to medium. Carefully add a ladleful of pasta cooking water to the oil. Using tongs, pull the almost-cooked spaghetti from the water and add it to the oil. Sprinkle the cheese on top and begin tossing and stirring vigorously. The goal here is to get a thickened, emulsified sauce, without any lumps of cheese. Add a few more ladlefuls of pasta water and cook, reducing the sauce, until the pasta is al dente, 2 to 3 minutes total.

4. At this point, assess the thickness of your sauce. Is it too dry? Add a bit more pasta water and toss until thickened. Is it too thin? Simply cook it for a bit longer, tossing and stirring constantly. Tip: Always go for a bit of a thinner sauce because by the time you plate it and it sits for a couple of minutes, the sauce will be the perfect consistency.

5. Add the fresh parsley and toss it with the pasta. Now, you’re ready to plate. Finish with some freshly ground black pepper, just to get an extra kick, but you do you. Sorry, Italians!

Nutrition (per serving): Calories: 670, Fat: 33g (Sat: 10g), Cholesterol: 40mg, Sodium: 600mg, Carb: 70g, Fiber: 4g, Sugar: 4g, Protein: 25g

RECIPES AND PHOTOS FROM “TASTY. HEALTHY. CHEAP.: BUDGET-FRIENDLY RECIPES WITH EXCITING FLAVORS” BY KEVIN TATAR REPRINTED WITH PERMISSION FROM HARVARD COMMON PRESS, AN IMPRINT OF THE QUARTO GROUP.

©2023 THE QUARTO GROUP.

SOUL FULLY DELICIOUS

Jocelyn Delk Adams

makes cooking fun in her latest book “Everyday Grand,” with ridiculously good soul food recipes and tips for celebrating everyday life

BY EMMA ENEBAK

The earliest memories Jocelyn Delk Adams has in the kitchen are from childhood trips to visit her late grandmother Maggie (or “Big Mama” as she refers to her) in Mississippi. Together, they would whip up a peach cobbler so good it had neighbors lining up around the block just for a taste. Nowadays, Delk Adams is likely transported back to that soulfulsmelling Mississippi kitchen when she cooks with her own young daughter, guiding her through the methodical process much like her grandmother used to do for her. The pancakes she and her daughter like to make together have been referred to by lucky taste-testers as “the best in the world.” It’s no coincidence that the world’s best peach cobbler and the world’s best pancakes were both the result of careful mentorship, deep connection, and, of course, love. This is exactly what Delk Adams hopes to pass on to the rest of the world through her latest book, “Everyday Grand,” a half cookbook, half self-help book that teaches readers how to celebrate life’s little moments through delicious food.

“I want this book to feel like you’re in the kitchen with your BFF,” says Delk Adams. “And we’re just chatting. Everything feels relaxed because that’s how it should feel when you’re in the kitchen.”

And relaxed in the kitchen Delk Adams certainly is. Although she didn’t realize she had “the baking gene,” as she put it, until she was in her 20 s, and didn’t receive any formal training save what she has learned from family, Delk Adams has been able to launch her career from casual baker to popular food blogger to successful author, all the way to everpresent television personality in just a decade. You might recognize her from the slew of appearances on popular TV programs including “Good Morning America,” “The TODAY Show,” “The Rachael Ray Show,” and “Beat Bobby Flay,” among others. Her food blog and website—grandbaby-cakes.com—has garnered a loyal cult following, with which she trades recipes back and forth, both sharing her unique creations and collecting beloved recipes from her fans’ repertoires, which she’ll usually give an inventive twist before resharing.

While certainly no stranger to the media spotlight, Delk Adams’ personality shines through just as much in her two cookbooks as it does in her TV and internet chatter. Her first book, “Grandbaby Cakes,” which was published in 2015 , focuses on modern dessert recipes with vintage charm as she invites readers into the southern kitchen of her childhood and allows them to understand her passion on a deeper level. Her latest book, “Everyday Grand,” follows suit with a focus on savory recipes, along with some favorite sweets, and personal insights. Peppered with self-help, encouragement, and positivity, Delk Adams aims to not only uplift her readers, but to also offer a glimpse into her own

Creamy Louisiana Cajun Shrimp Alfredo

MAKES 6 SERVINGS

Rest is as essential to joy as any other ingredient, and I learned that the hard way. Until I started therapy, I didn’t realize that I was aiming to be busy for busyness’s sake. Sometimes the most productive thing is to stop what you’re doing and recharge—you will be more productive in the long run. This recipe can be on the table in about half an hour, letting you spend less time in the kitchen and more time just being. The best part is, it tastes so spectacular, you won’t even believe in took mere minutes to prep.

2 tablespoons unsalted butter

1 tablespoon extra-virgin olive oil

1 pound medium shrimp, peeled and deveined, patted dry

2½ teaspoons No-Salt Cajun Seasoning (see recipe at right) or store-bought, divided, plus more for garnish

Kosher salt

8 ounces penne

1½ tablespoons minced or finely grated garlic

½ cup heavy cream

spiritual journey and the ways in which cooking has been a solace to her through moments both good and bad.

“It’s a very intimate, personal book,” shares Delk Adams. “I talk a lot about my life experiences, and how I think they could potentially help others. I feel like we’re all searching for some sort of spiritual peace and connection, and I want to give people a little bit of that through this book.”

Although made with just as much soul, “Everyday Grand” is starkly different from Delk Adams’ first writing venture, one of the main ways being, it gives savory flavors a whole lot more love. Whether it be her mom’s comforting homemade chicken soup recipe, a creamy Louisiana Cajun Shrimp Alfredo (see the recipe above), or a done-in-30minutes lasagna stew (which Kelly and Ryan themselves “flipped out for” when she made the dish on “Kelly and Ryan Live,” says Delk Adams), she makes sure to pay proper homage to what is, in her opinion, the best kind of food—soul food. With her brand established upon the success of her dessert recipes, she was overjoyed to showcase her savory side—especially as she was raised on soulful flavors—recipes that feel like home to her, even after adding her trademark twists.

How does Delk Adams know when these recipes are really ready? When her “very vocal and very opinionated family,” as she describes them, says they’re ready. At holidays, she likes to play a li le

⅓ cup seafood stock, chicken stock, or vegetable stock

2 tablespoons fresh lemon juice, plus more to taste

⅓ cup finely chopped fresh flat-leaf parsley, plus more for garnish

¼ cup grated Parmesan cheese, plus more for garnish

1 tablespoon fresh basil, chi onade

½ teaspoon onion powder

Freshly ground black pepper

game with them. She will prepare two versions of a dish, maybe “Mac and Cheese A” and “Mac and Cheese B,” and then run a blind test, asking each family member to write down their favorite version and drop it in a hat. Whichever one emerges victorious is the recipe Delk Adams will likely run with.

“If they can all agree on something, then I know it’s good,” she laughs. “If it’s a hit with them, it’ll be a universal hit.”

These new and exciting flavor profiles are further bolstered by the book’s all-encompassing theme. Delk Adams’ first book, as well as her brand as a whole, have been heavily inspired by her loved ones, detailing the ways in which they shaped and inspired her career. “Everyday Grand” expands on this theme, showcasing not just how love can nourish one’s cooking, but how cooking can nourish one’s life. She achieves this by calling attention to life’s multitude of celebratory moments, some of them so small, they often go uncelebrated.

“Every single day there is something there that we just overlook,” she explains. “And in a moment, we let it pass us by. But maybe we shouldn’t.”

In Delk Adams’ eyes, a good hair day calls for a batch of fresh cookies (Salted Caramel Chocolate Chip, to be exact). A successful Tuesday at work should be celebrated with a delicious bowl of pasta. And to commemorate a sunny summer day? A slice of Tipsy Bu ered Bailey’s Peach Cobbler, of course, Delk Adams’ twist on her grandmother’s neighborhood-

“Most people tend to focus on major events and holidays … But what else deserves to be celebrated? In my world, anything and everything. In between those big events are life’s little moments, and they, too, are bursting with joy.”

–JOCELYN DELK ADAMS, “EVERYDAY GRAND”

1. In a large nonstick skillet, combine the butter and olive oil over medium-high heat to melt the butter. In a bowl, toss the shrimp with 2 teaspoons of the Cajun seasoning until coated. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions, then drain and set aside.

2. Add the shrimp to the skillet and season with a generous pinch of salt. Cook until pink and opaque, about 2 minutes on each side. Transfer the shrimp to a bowl. Reduce the heat to medium, add the garlic, and cook until fragrant, about 30 seconds.

3. Add the cream, stock, and lemon juice and stir to combine. Stir in the parsley, Parmesan, basil, onion powder, the remaining ½ teaspoon Cajun seasoning, and black pepper to taste. Bring to a lively simmer and let the sauce thicken slightly, about 2 minutes. Return the shrimp to the skillet and stir to coat it in the sauce.

4. Reduce the heat to medium-low, then toss in the pasta, until evenly coated.

5. Divide the shrimp Alfredo among six bowls, garnish with additional Parmesan, Cajun seasoning, and parsley, and serve it up, boos.

No-Salt Cajun Seasoning

MAKES ABOUT ⅓ CUP

You can certainly buy Cajun seasoning at the store, but most of it comes with too much salt. Not to worry—I’ve got your no-salt solution right here, with a recipe that will allow you to control exactly how much (or little) salt you want in your dish, without sacrificing flavor.

1 tablespoon garlic powder

2½ teaspoons smoked paprika

2 teaspoons cayenne pepper

2 teaspoons freshly ground black pepper

2 teaspoons freshly ground white pepper

2 teaspoons dried oregano

2 teaspoons dried thyme

1 teaspoon onion powder

In a small bowl, whisk together the garlic powder, paprika, cayenne, black pepper, white pepper, oregano, thyme, and onion powder until combined. Store in a lidded jar in a cool, dark place for up to 4 months.

famous dessert. If life is but a giant compilation of these li le moments, then “Everyday Grand” believes that each one deserves to be fully embraced.

And in case there are a few who find the task of cooking daunting, Delk Adams deliberately includes recipes that are simplified and easy to follow, calling even those who are new to the kitchen to find peace in the process. In her opinion, the mixing and measuring are just as big a celebration as eating the resulting gooey-fresh cookies.

One of the simplest, yet most delicious recipes Delk Adams has in her repertoire is for The Best Classic Pancakes, which she says are so easy, her daughter was able to pull them off as early as four years old. In terms of enjoying both the process and the end result, Delk Adams believes these unbelievably fluffy pancakes hit the nail on the head.

“It’s not like we’re performing brain surgery,” Delk Adams jokes, “we’re literally just making pancakes. It’s no big deal. Let’s just go in and have a blast.” And yes, she said “let’s,” because as she made it clear, she will be there with readers every step of the way.

Slipping so much personality and careful guidance into a book of recipes is no easy feat, but Delk Adams revealed that the collaborative process involved in creating “Everyday Grand” allowed her to personalize her content in a way she was never able to before. Unlike her first book, she was able to pair up with a coauthor, as well as work with various collaborators on photography and design

elements. It was a breath of fresh air for Delk Adams, who says she never realized the sheer amount of work she had been doing solo until she enlisted this assistance. The extra pairs of hands gave her the time and freedom to focus on refining details and personalizing content on a new level, weaving her heart and soul into each page. In many ways, she was finally free to create the cookbook of her dreams.

This made it all the more rewarding when she began to see the reactions of fans. Each day, she receives more photos from people trying recipes from the book, is alerted of new cookbook clubs using “Everyday Grand” as their next read, and is tagged in more social posts gushing about fan favorites. Just as she hoped it would, it appears her book is proving to people how fun cooking can really be, should they simply let loose, relax, and of course, celebrate.

But even amidst all the success, Delk Adams keeps herself grounded by mentally revisiting the heavenlysmelling Mississippi kitchen of her childhood. It is evident that even as her brand’s popularity grows in scale, she still a ributes her success to her roots, with odes to her grandmother sprinkled throughout her work. Upon the release of “Grandbaby Cakes” in 2015, “Big Mama,” who passed away just a few years later, understood the signi cance of what her granddaughter was creating. And although she will never get the chance to read “Everyday Grand,” she is undeniably still a proud, peach-cobbler-coded contributing author in spirit.

RECIPE AND PHOTOS FROM “EVERYDAY GRAND” BY JOCELYN DELK ADAMS WITH OLGA MASSOV COPYRIGHT © 2023 REPRINTED WITH PERMISSION FROM CLARKSON POTTER, AN IMPRINT OF RANDOM HOUSE. PHOTOS BY BRITTANY CONERLY.

Dinner Companions

Can I bring some wine?” It’s a common question that comes up throughout the holiday season, and whether you’re hosting the festive feast or are the guest posing the query, the answer is almost always, “Yes, please.” But another question of what wines pair well with dinner might come up again as a year has passed and memory fades since giving thanks and celebrating other holidays. If turkey or pork roast will be served at your fete, some go-to red wines to pick up that will also balance with the other fare at the table include Pinot Noir, Merlot, and Beaujolais— especially Nouveau. Domestic bottlings of Pinot Noir from Oregon are especially tasty as are some from California’s coast. French wines to look for that have Pinot Noir as the base include those from Burgundy or “Bourgogne” in French. But you won’t usually see the grape on the labels as the French wines are all about the location. Some most sought-after wines are from the Côte d’Or region, which could set you back a bit. There are also regional “Bourgogne Rouge” wines, which might now list the grape varieties included, so check the back label. Merlot grapes are the base for France’s Bordeaux wines, and Gamay goes into making the young and fresh fruit-forward Beaujolais Nouveau, which is always released with fanfare on the third Thursday in November.

If you or your group prefer white wine, or you want to bring one of each, the slight sweetness of a Riesling pairs well with both turkey and pork, as does Gewürztraminer—plus it’s fun to say: “guh-VURTStrah-mee-ner.” The usual favorites of Chardonnay or Chablis (which is made from Chardonnay grapes) or Sauvignon Blanc will always be welcomed. And a festive fete often includes sparkling wine or Champagne to start the occasion, but the food-friendly bubbly also pairs well at the table, so keep it flowing as a dinner companion, too.

PHOTO TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

A bottle of wine is often welcome at holiday feasts—but which ones are better “guests”?

by mary subialka