Mollie Stone's REAL FOOD Winter 2025

winter 2025

Winter 2025

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TABLE FOR

Comforting Pasta Dishes Spice Up Taco Night with Vegan Twists volume 20 number 4

Kitchen Help: Ingredients for a Step Ahead on Dinner chef spotlight:

Nicole Aufderhar

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Delightful dishes for a cozy night in

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For 50 years, J. Lohr has graced holiday celebrations large and small. With carefully crafted balance, J. Lohr Vineyard Series wines are sure to be welcome holiday gifts or perfect pairings anywhere friends and family gather.

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@JLohrWines jlohr.com/holidays

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BURRATA

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BURRATA

Soft and and delicate, delicate, with with aa slightly slightly Soft sweet, milky fl avor, BelGioioso Soft and delicate, with a slightly Burrata is with handBurrata is made made with handsweet, milky flavor, BelGioioso crafted Fresh Mozzarella fi crafted Fresh Mozzarella filled lled Burrata is made with handwith Stracciatella, a mix offilled soft crafted Fresh Mozzarella with Stracciatella, a mix of soft mozzarella shreds and sweet cream. with Stracciatella, a mix of soft

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Enhance your meals by creating Enhance your meals creating a new, fresh salad with Enhance yourBurrata meals by by creating seasonal produce.

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garnish of this fresh, creamy cheese just just before before serving. serving.

FIND BELGIOIOSO CHEESES FIND BELGIOIOSO CHEESES

FIND BELGIOIOSO CHEESES

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THE WARMTH OF THE KITCHEN CHASES AWAY THE CHILL

WINTER Aromatic butter adds layers of flavor to make steak taste even more luxurious (page 51)

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PHOTOGRAPHER TERRY BRENNAN FOOD STYLIST LARA MIKLASEVICS

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“If you’re like me, food is a medium for communication.

It’s an expression of love and affection.”

–LIDIA BASTIANICH

28 Vibrantly Vegan

Whip up creative and flavorful plant-based twists on Mexican favorites RECIPES BY ALEXA SOTO

O N T H E COV E R

White Fish with Creamy Clam Sauce, page 48 P H OTO G R A P H E R

Terry Brennan

42 Table for Two

F O O D ST Y L I ST

Lara Miklasevics

Make something special for a cozy night in

BY KRISTIN DONNELLY

PUBLISHER

Tammy Galvin G RO U P E D I TO R

Alesha Taylor CO N T E N T D I R EC TO R

Mary Subialka

52 Meet Nicole Aufderhar

The ‘Great American Baking Show’ finalist dishes on finding a sense of purpose in the kitchen

BY JERROD SUMNER

CO N T R I B U T I N G E D I TO R S

Emma Enebak, Macy Harder, Jerrod Sumner C R E AT I V E D I R EC TO R

Ted Rossiter A RT D I R EC TO R

Olivia Curti P RO D U C T I O N D I R EC TO R

Deidra Anderson A DV E RT I S I N G CO O R D I N ATO R

Sydney Kell

PHOTOS (FROM ABOVE) ALEX A SOTO, TERRY BRENNAN, DARIN K AMNETZ, ADOBE

4 Ingredient

Time for tea—popular staples even coffee drinkers should try

18 Healthy Habits Enhance nutrition and satisfy cravings with these food swaps

BY MACY HARDER

6 Four of a Kind Pick a sweet, deliciously juicy pear

BY ALESHA TAYLOR

20 Help Is Here

BY MARY SUBIALKA

17 Tips and Tools Teatime tricks and gadgets

BY EMMA ENEBAK

Creating a mostlyfrom-scratch meal is easier than ever with a ready-made ingredient

34 Noodle Nirvana

Unleash your inner chef with easy-to-follow recipes that celebrate the art of pasta RECIPES BY JEFFREY EISNER

56 Pairings

Uncork pastafriendly wines

BY MARY SUBIALKA

S A L E S & M A R K E T I N G S P EC I A L I ST

Tausha Martinson-Bright Nutrition information for the recipes in this issue were calculated using Nutrition Data System for Research software version 2024, developed by the Nutrition Coordinating Center, University of Minnesota, Minneapolis.

VO L U M E 20, N U M B E R 4

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.

T E A S E V E N T H E M O ST L OYA L CO F F E E D R I N K E R S S H O U L D K E E P O N T H E I R S H E LV E S See page 4

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ingredient

Chai

Originating from South Asia, Masala chai (often referred to as just “chai”) is a blend of black tea and various spices and herbs, including ginger, cardamom, black pepper, and cinnamon. Ginger and black pepper are known to help with nausea and digestion, and cinnamon can lower insulin resistance and blood sugar levels.

Tea Time

If you’re willing to forego a cup of joe, try swapping in tea—your health will thank you

Chamomile

Traditional medicine has used the chamomile herb to treat a wide range of ailments for thousands of years. Sipping warm chamomile tea can help soothe digestive issues, menstrual pain, and cold symptoms.

If you have trouble sleeping, try preparing a mug before bed, as it might promote relaxation and improve sleep quality.

by macy harder

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Earl Grey

Earl Grey is a black tea flavored with bergamot oil, which adds citrus and floral notes and a slew of health benefits. Bergamot has antibacterial properties that can boost your immune system and might help with fevers, making for a great cold remedy. Earl Grey is also rich in vitamin C, zinc, and has anxietyreducing aromatherapy qualities.

English Breakfast

Of the black teas, English Breakfast is a centuries-old favorite. It’s fullbodied, strong, caffeinated, and goes well with milk and sugar—the perfect morning pick-me-up. If consumed regularly, black teas are thought to promote heart health. Plus, English Breakfast contains polyphenols, an antioxidant that might help good bacteria grow in the gut.

PHOTOS ADOBE

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re you a coffee person or a tea person? More than half of the American population chooses tea on any given day, according to the Tea Association of the U.S.A.—and it’s one of the most widely consumed beverages in the world, second only to water.

The exact origins of tea are steeped in legend and history.

Some say it dates to 2737 B.C. in China, where Emperor Shen Nung discovered the drink completely by accident. As the story goes, a few tea leaves accidentally blew into the emperor’s pot of boiling water, and the first brew was born.

With over 3,000 varieties of tea in existence, each with its own characteristics and medicinal properties, it’s tough to know where to start—here’s a breakdown of some popular staples that even the most loyal coffee drinkers should keep on their shelves.

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Hibiscus

This fruity herbal brew is rich in antioxidants and might help fight inflammation, which plays a role in the development of diseases like cancer, Alzheimer’s disease, and asthma. Plus, it might help reduce blood sugar, bad cholesterol, and blood pressure.

Types of Tea “True” teas are classified into six main types: black, green, oolong, white, yellow, and pu-erh, all of which begin as leaves from the Camellia sinensis plant and vary by production processes. While herbal teas are technically not true teas, they are often treated and prepared similarly.

black: Leaves are fully oxidized

Jasmine Green

The addition of jasmine blossoms to green tea leaves gives this blend some grassy, floral undertones.

It has low caffeine content (around 25 milligrams per cup), as with all green teas, and its high levels of antioxidants and vitamin C can help strengthen your immune system and might even help prevent some cancers.

Matcha

Primarily produced in Japan, matcha is a powder made from finely ground green tea leaves. It contains more caffeine (around 70 mg per cup) and antioxidants than other loose leaf green teas, and boasts a variety of health benefits—studies have linked matcha to heart health, brain function and focus, weight loss, and oral health.

Peppermint

Peppermint has long been used to treat digestive issues, and drinking peppermint tea is a great remedy for stomach pain and bloating. The steaming menthol aroma might also help ease tension or migraine headaches and nasal congestion.

before dried, resulting in strong, full-bodied flavor. This has higher caffeine content than other varieties (around 60-90 milligrams per cup), but less than the average cup of coffee (around 80-120 mg).

green: Known for having a clean, earthy flavor due to its minimally oxidized leaves. Less caffeinated than black tea, it still contains a slight kick (around 30-50 mg per cup).

oolong: This only represents about 2% of the tea produced and consumed around the world. It falls in the middle of green and black, with moderate caffeine and varying colors and flavors.

white: Harvested before the plant’s leaves open fully, minimal processing results in delicate, fresh flavor with notes including melon, peach, apricot, and vanilla. Caffeine varies by type.

yellow: Some of the rarest tea in the world, this mellow tea has great significance in Chinese tea-making tradition, and often takes a few days to produce. Moderate caffeine.

pu-erh: Earthy and nutty with a sweet aftertaste developing with age.

Caffeine diminishes over time, but longer steeping, more caffeine. herbal: While “true” teas start as leaves, these are made with dried fruit, flowers, spices, herbs, and other plants, and are naturally caffeine free.

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four of a kind

Pick a Pear Sweet, deliciously juicy pears are in season and ready for the picking by mary subialka

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id you know that pears are categorized into two classes? The classic lightbulb-shaped fruit that is smaller on the top and wider at the bottom and has a soft flesh is categorized as the European pear—what we usually think of when we think of “pear.” The other is the Asian pear, which is rounder, similar to an apple, and has a crunchier flesh and milder flavor.

In the United States, most pears are grown in the Pacific Northwest in Oregon and Washington, as well as in California. Oregon and Washington produce 88% of the nation’s fresh pear crop, with fruit grown in these states sold under the USA Pears label. These domestic treats are in season now to early spring, depending on the variety, and the Asian pear peak season is early fall through winter—so now is the “pear-fect” time to find your favorites and try other varieties. Plus, this juicy fruit with tender, edible skin is not only delicious, it is a good source of dietary fiber, vitamin C, and potassium—at only about 100 calories per medium pear.

pear varieties The European pears grown in Oregon and Washington state have subtle flavor and texture differences. n

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why are most pears in the store not ripe?

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When you’re selecting pears, keep in mind, unlike most other fruits, European pears ripen best off the trees, improving in both texture and flavor after they have been picked. If left to ripen on the tree, their texture can become gritty, so they’re harvested when fully mature but not ripe. Asian pears are ripened on the tree.

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ripening and storage Pears will ripen quickly in a fruit bowl at room temperature, but if you want to speed up the process, place them in a loosely closed paper bag and leave them at room temperature—and make sure to keep an eye on them. Pears will not ripen properly inside the fridge. If you have ripe pears, you can refrigerate to slow further ripening, however. Ripe pears can be stored in the refrigerator about 3 to 5 days. Store Asian pears in the refrigerator when you bring them home.

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Anjou—Refreshingly sweet and juicy, with a hint of citrus Red Anjou—Aromatic, juicy, fresh, and sweet Bartlett—Signature pear flavor with abundant juice Red Bartlett—Juicy and sweet with a floral essence Bosc—Brown-yellow skin, spicy and woodsy, with honey sweetness Comice—Succulent, buttery, and exceptionally sweet Concorde—Crunchy and earthy with a hint of vanilla Forelle—Crisp, tangy, and refreshingly sweet Seckel—Bite-size, crunchy, and ultra-sweet Starkrimson—Aromatic, moist, and sweet with a floral essence

how do you know if a pear is ripe?

don’t judge ripeness by color Some pears, such as Anjou, don’t dramatically change color as they ripen and will stay green—so make sure to check the neck. Bartlett pears change from green to yellow when they are ready to eat. Several varieties are naturally brown or have spots called russeting, which is normal and naturally occurring for the variety, according to USA Pears. These don’t change color when ripe. (And you don’t need to peel the skin on these brown pears—they are just as sweet as their red, yellow, and green counterparts.)

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enjoying pears In addition to eating pears on their own, they are delicious with cheeses, added to salads, or in a grilled ham and cheese sandwich for a twist. Some are best for cooking in desserts and savory dishes— Bosc, Anjou, or Concorde—because their firmer flesh can hold its shape better, and their flavor can stand up to the other ingredients. It’s best not to use Bartlett, Starkrimson, and Comice for cooking as they can over-soften and their flavor diminish when heated. For both savory and sweet ways to enjoy pears, try the recipes that follow.

PHOTO ADOBE

Check the stem end or “neck” of a European pear by applying slight pressure with your thumb; when it yields to pressure, the pear is ripe and ready to enjoy. Making sure a pear is ripe allows its sugars to develop to their sweetest and juiciest.

Underripe, crunchy pears won’t have as much flavor. But if you wait until the pear is soft around the middle, chances are it will be overripe.

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Savory Pear Pizza

This quick and easy recipe does not use a traditional sauce, letting the juicy pears bring a sweet balance to the Parmesan and prosciutto’s more salty flavors. Using a prepared pizza crust makes this an effortless meal or a beautiful savory appetizer.

Pear, Walnut, and Spinach Salad with Citrusy Dressing

Walnuts and pears shine in this simple, delicious salad that is easy to make and sure to please.

PHOTOS USA PEARS

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Baked Stuffed Pears

Seasonal flavors of cinnamon, ginger, cranberries, and walnuts complement the sweet and spicy Bosc pear. Perfect for baking, Bosc pears hold their elegant shape.

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

Crunchy Pear Clafoutis

The classic baked French dessert gets a crunchy twist with this delightful recipe.

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Pear, Walnut, and Spinach Salad with Citrusy Dressing

Savory Pear Pizza MAKES 6 SERVINGS | RECIPE COURTESY OF USA PEARS

MAKES 4 SERVINGS | RECIPE COURTESY OF USA PEARS

for the citrusy dressing

1 very ripe or overripe USA Anjou or Bartlett pear, peeled, cored, and coarsely chopped 1⁄4 cup freshly squeezed mandarin orange juice 1⁄4 cup unseasoned rice vinegar 2 teaspoons grated fresh ginger 1⁄4 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper 2 tablespoons toasted sesame oil, or olive oil for the salad

1 (5-ounce) bag baby spinach 1 large, perfectly ripe USA green Anjou pear 1⁄3 cup walnut pieces, divided

1. To make the dressing: Combine the pear, mandarin juice, vinegar, ginger, salt, and pepper in a blender and process until smooth. Add the sesame oil and blend to combine. Taste and adjust the seasoning. Use immediately or refrigerate in a sealed container for up to 1 week.

2. For the salad, in a large bowl, place baby spinach. Thinly slice the pear and add to the bowl, then add ¼ cup walnuts with 4 tablespoons of the dressing, and toss to coat.

3. Taste and adjust the seasoning with more salt and pepper, as needed.

4. Serve on small plates and sprinkle remaining walnuts on top.

1 prepared pizza dough crust 3 tablespoons extra virgin olive oil 3 cloves garlic, minced 2 ounces grated fresh Parmesan cheese

3 ounces chopped prosciutto 1 red or green Anjou pear, cored and thinly sliced Fresh thyme, to taste

1. Heat oven to 450°F. 2. Place pizza crust on baking sheet. Spread olive oil and garlic over the pizza crust. Top with cheese, prosciutto, pear slices, and thyme.

3. Bake for 12 to 15 minutes or until cheese is melted and bubbly.

Slice and serve.

Tip: Check the Neck

Remember to check the stem end or “neck” of a European pear by applying slight pressure with your thumb; when it yields to pressure, the pear is ripe and ready to enjoy.

If you have some overripe pears, you can still use them in smoothies, sauces, or as a thickening agent for soups, stocks, or stews.

✁ Crunchy Pear Clafoutis

Baked Stuffed Pears

MAKES 6 TO 8 SERVINGS | RECIPE COURTESY OF USA PEARS

MAKES 6 SERVINGS | RECIPE COURTESY OF USA PEARS

5 1 4 1 3 1 1

USA pears lemon, juiced tablespoons butter cup sugar eggs cup flour teaspoon vanilla essence or extract 1 cup milk

1 tablespoon baking powder for the topping

1 ½ 4 1

cup flour cup sugar tablespoons butter teaspoon ground cinnamon

1. Butter an 8-inch removable bottom cake pan and set aside.

Heat oven to 350°F. 2. Peel the pears and cut into thin slices. Mix with the lemon juice and place in the prepared pan.

3. Beat butter, sugar, and eggs in an electric mixer for 5 minutes.

4. Add the flour, vanilla essence, and milk, and finally add the baking powder. Put on top of the pears in the pan.

5. For the topping, put the flour, sugar, butter, and cinnamon in a bowl and mix quickly with your fingertips, forming a thick crumbly mix. Place on batter and bake in preheated oven for about 40 to 50 minutes, until a knife inserted in it comes out clean. Wait for it to cool slightly and remove from pan.

Serve warm or cold.

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2 tablespoons chopped walnuts 3 Bosc USA pears 2 tablespoons firmly packed brown sugar 1 tablespoon unsalted butter, at room temperature ½ teaspoon ground cinnamon

2 tablespoons dried cranberries 1 teaspoon minced crystallized ginger ¼ cup honey ¼ cup water 2 tablespoons freshly squeezed lemon juice

1. Heat oven to 350°F. 2. Spread the walnuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Remove from the oven and let cool.

3. Cut each pear lengthwise, scoop out the core with a melon baller, and expand the opening to about 1½ inches.

4. In a small bowl, blend the brown sugar, butter, and cinnamon.

Mix in the toasted walnuts, cranberries, and ginger. Spoon the filling into the centers of the pears. Place the filled pears in a baking pan just large enough to hold them snugly.

5. In a small bowl whisk together the honey, water, and lemon juice. Pour around the pears in the baking dish.

6. Bake until the pears are tender when pierced, about 30 minutes.

Remove from the oven, let cool, and serve with the pan juices.

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welcome

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A Rewarding Shopping Experience W

e’re excited to introduce Mollie’s Rewards, a new way for us to show our appreciation for your loyalty and continued support. Sign up today, and you’ll gain access to exclusive rewards, offers, and discounts designed just for you. As a Mollie’s Rewards member, you’ll receive up to 3% back on purchases, plus other special offers, promotions, and rewards throughout the year. This is our way of saying “thank you” for being a valued customer. Becoming a member is easy, and it’s free to join—simply sign up today, and you start earning and enjoying these benefits immediately. We’re thrilled to provide you with this unique opportunity and look forward to seeing you enjoy the perks of Mollie’s Rewards. You can sign up on our website or in any of our store locations.

We are also excited to share the products, tips, and recipes in this issue. Our buyers have been hard at work sourcing great items and producing delicious foods. Discover the many reasons why we are proud of Mollie Stone’s pharmaceutical-grade supplements in Senior Procurement Director Tamira Franz’s, column (page 12). Patricia Jordan, Director of Deli, Bakery, and Cheese, shares five delicious and easy ideas using Mollie’s Flame Roasted Organic Rotisserie Chicken that are perfect for a busy week (page 10). Director of Meat, Poultry, and Seafood, Michael Tomasello, highlights one of our beef suppliers whose ethical farming and sustainability deliciously align with our commitment to quality (page 16). Learn more about the array of squash for comforting cool-weather dishes with Director of Produce, Brian Carter’s guide (page 11). And from sophisticated nonalcoholic spirits during Dry January to a selection of wines for the cool months, we’ve got something for everyone as Nick Tannura, Director of Wine, Spirits, and Beer, shares some favorite selections (page 14).

Our recipe features have something for most every taste. Whether you’re cooking for a date night or a night in with a friend, our dinners for two are a great excuse to try something special. You can cozy up with a delicious variety of comforting pasta dishes this winter, and also enjoy a little help in the kitchen with a ready-made item in your recipe.

And whether you always follow a vegan diet, are curious about plant-based eating, or simply looking to spice up taco night, you’ll want to try the vegan Mexican dishes in this issue.

Thank you for choosing to shop with Mollie Stone’s. We truly appreciate your business and hope you enjoy this issue with our compliments and the perks of Mollie’s Rewards.

Mike Stone Owner, Mollie Stone’s Markets

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deli, bakery, and cheese

Versatile Rotisserie Chicken

Five delicious and easy ideas for a busy week

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

YOU WILL NEED: 2 rotisserie chickens, pantry staples, fresh veggies, tortillas, and your creativity—the essential ingredient!

TWO ROTISSERIE CHICKENS YIELD: 4 breasts (cut in half = 8 pieces), 4 legs, 4 wings, 4 thighs, plus all the rest of the bits

A Week of Easy Meals DAY 1: Chicken and Sheet Pan Roasted Vegetables ■

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A plate of rotisserie chicken: 3 pieces of breast, 2 legs, 2 wings, 2 thighs Sheet pan bake of potatoes, broccoli, and sweet peppers or veggies you have on hand Salad of your choice: I am a kale/ spinach blend fan and like to add nuts and fresh fruit with a light dressing of extra virgin olive oil and a favorite vinegar or citrus.

To serve four, here is a simple set of meals that I am devoted to when I know I am going to have a busy week: I buy two chickens and cut them up. Be sure to save all the bits and any leftover chicken from each day of the week. I put aside all leftovers in a container labeled “For Soup” in my fridge. Any leftovers are usable even if they have a little sauce on them. More flavor, right? Let's get started!

DAY 2: Chicken Penne Pasta ■

Chicken Penne Pasta with Parmesan, peas, and add some bacon or prosciutto, if you like. A pint of Alfredo sauce from our Delicatessen is a great choice for this, or go with a marinara for a lighter dish. You will need the meat from 1 breast and 1 thigh.

Serve with a salad of your choice.

DAY 3: Chicken Salad Wraps and Soup ■

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for the chicken penne (makes 4 servings)

Cook 1 box (10 ounces) penne pasta in boiling salted water according to package directions. Add 2 carrots (peeled and sliced into coins), and 1 cup broccoli florets for the last 4 minutes of cooking time. Add 1 cup frozen peas during the last minute. Drain and transfer to a large serving bowl. Meanwhile, heat 1 tablespoon Mollie O Organic Extra Virgin Olive Oil in a large nonstick skillet over medium-high heat and heat ⅕ cup cutup rotisserie chicken for 1 to 2 minutes.

Add 1 cup Alfredo sauce or marinara sauce, ½ teaspoon salt, ¼ teaspoon black pepper, and a pinch nutmeg if using Alfredo sauce, or fresh basil cut into strips, if using marinara sauce to the skillet. Heat through for 1 minute and toss with pasta and vegetables and serve.

Dice 2 pieces of chicken breast and make your favorite chicken salad.

Spread the salad in the large tortilla (or a pita half if you prefer), layer some avocado and thinly sliced onions over the top, and roll.

Serve with your favorite soup and a plate of crudité and dip or tortilla chips and salsa.

DAY 4: BBQ Chicken Night ■

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2 pieces breast, 2 wings, 2 thighs, and 2 legs: Add barbecue sauce and reheat Serve with grilled or roasted corn and a slaw. I love cabbage slaw with pepitas!

DAY 5: Soup ■

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Saute some onions, celery, and other goodies you might like in your soup.

Throw all the leftover chicken in— bones and all—add stock, some rice, and tomato paste or potatoes—get creative and use what you might have on hand in your veggie drawer.

If it sounds like a good idea to you, it probably is.

Serve with some nice bread and maybe some cheese and olives.

PHOTO ADOBE STOCK

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otisserie chicken is one of the simplest, yet most satisfying, choices for a meal option that you can build upon. That’s what this plan is all about: Buy two of our Mollie’s Flame Roasted Organic Rotisserie Chickens and have five meals in the bag! Of course, it depends on how many people you plan to feed, and the number of meals you get is also dependent on appetites and the full-meal offerings.

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produce

Winter Squash Guide Get to know the delicious array of squash for comforting cool-weather dishes by brian carter, director of produce

PHOTOS ADOBE STOCK

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he best of the fall harvest brings us a colorful array of winter squash that will parlay into delicious dishes and soups that keep us warm in the winter months. We choose our assortment from local organic farmers such as Dwelley Family Farms in Brentwood and Durst Organic Growers in Esparto.

Winter squash is plentiful and great in countless recipes that bring out its best qualities. Plus, squash is available at the perfect time of year for comforting, hearty meals that are also healthy. Here are some of the more popular winter squash varieties we want you to get to know, along with ideas for their best uses.

Acorn

Butternut

Delicata

Kabocha

Until the recent rise in popularity of butternut squash, acorn was the most commonly available squash in the U.S. It is a great all-around squash with moist, sweet, and tender flesh. best uses: Roasting, baking, steaming, mashing, and sauteing.

It will also make an excellent vegetarian main course.

This is the sweetest winter squash. Its flesh is thick and moist and hides very few seeds.

Its peel is comparatively thin and easy to peel.

It is versatile and roasts and sautes quickly. best uses: With no thick strands or fibrous bits, this squash can blend to a smooth consistency that’s ready to use in soup.

Delicata squash is small, oblong, and cheerfully striped in bright yellow, dark green, and orange.

The peel is exceptionally thin and is edible. best uses: This beautiful squash is particularly delicious simply roasted with butter or stuffed and baked.

This has a remarkably sweet and tender flesh with a slightly nutty flavor. The dense, smooth, and sweet flesh is so tasty it needs very little fuss in preparation. best uses: This will hold its shape when cooked, making it perfect in your next warming winter soup.

Red Kuri

Spaghetti

Sugar Pie Sweet Pumpkins

Sweet Dumpling

The red kuri squash looks like a small redorange pumpkin without the deep ridges in the sides. The flesh is bright orange and has a mellow, somewhat nutty, flavor. best uses: Look toward baked goods recipes for this bright winter squash.

This is all about the texture. Once cooked, the flesh pulls apart into thick, slightly crisp, noodle-like strands. best uses: Many people serve it as a gluten-free pasta alternative topped with tomato sauce or other savory favorites.

Sugar pie pumpkins make for great eating and can be used just like acorn squash. best uses: Bake, roast, mash, or puree these eating pumpkins just like other winter squash—and use them to make everpopular desserts.

The yellow skin with bright orange or deep green stripes makes this small, terribly cute squash hard to resist.

The flesh is starchy with a slight corn flavor. best uses: The small size of this squash makes it perfect for stuffing and roasting.

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grocery

Trust in Mollie Stone’s Supplements Our pharmaceutical-grade supplements meet our high standards and will meet yours

by tamira franz, senior procurement director

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e searched for a supplier that could meet our high standards before we put our line of dietary supplements on our store shelves.

Our supplement manufacturer has been owned and operated by the same family since 1925, and their

12

century of manufacturing experience results in consistent and safe products. What’s more, their facility is certified organic by Quality Assurance International (QAI), as well as third party certified by the Natural Products Association.

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Here are just a few reasons why we selected them to be our manufacturer: n They followed cGMPs (current Good Manufacturing Practices) even before the FDA mandated that regulation for dietary supplement manufacturers. n Raw materials and end products undergo various tests to ensure potency, purity, and disintegration. They use state-ofthe-art technology to carefully screen each raw material for quality and uniformity. They routinely inspect their materials and supplements for identity and potency. n All their manufacturing procedures and standards for cleanliness are periodically audited by the FDA and meet their requirements. n A complete testing laboratory is used to test for dangerous bacteria like salmonella and E. coli, but also for gluten, melamine, and pesticides in botanicals. They also test for the potency of all nutritional ingredients before they can be used in products. n They have a state-of-the-art ICP-MS (Inductively Coupled Plasma-Mass Spectrophotometer) to test for heavy metals. n From their testing, we always provide a Best By date on the bottom of each bottle, thus guaranteeing the potency, purity, and freshness of our products! n Who wants to pay for the marketing and advertising costs of national brands? Our products do not include those extra costs.

PHOTO ADOBE STOCK

Labeling Our newly refreshed labels provide a full disclosure list that details each product's contents. If you have special dietary needs regarding certain ingredients, we disclose information about artificial flavors, colors, and preservatives in addition to gluten and common allergens. The left panel of our labels contains documented educational information that helps you understand the ingredients and product.

Science-Based We only offer dietary supplements with science behind the formulations. Our manufacturer has a team of scientific professionals (including chemists, microbiologists, and a registered dietitian-nutritionist) plus product development specialists to ensure scientifically sound formulas.

Eco-Conscious Our manufacturer is dedicated to supporting green initiatives. They ship our supplements in boxes that use partially recycled materials and recyclable crushed paper as packing material. The fully recyclable amber glass bottles are made from 35% recycled material, and the white plastic caps are also fully recyclable. Their promotional materials utilize post-consumer fibers, and their manufacturing facility makes use of natural skylights to save energy and provide a pleasant work environment. They also recycle all unusable computer hardware and equipment.

All of our Supplements are Non-GMO Our supplement manufacturer has partnered with the world's leading non-GMO certification body, SGS, which is an international third party testing, inspection, and verification provider based in Geneva, Switzerland. Their stringent certification includes rigorous facility audits and follows the ISO 17021:2011E standards which ensure no GMO ingredients are used throughout the entire supply chain, manufacturing, and production process.

When searching for natural, premium dietary supplements to promote overall wellness, look no further than your local Mollie Stone’s Market.

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wine, beer, and spirits

Seasonal Sips From compelling nonalcoholic beverages in Dry January to delicious and unique wines for the cool months, we’ve highlighted some of the best beverages you’ll want to try in the first months of the new year by nick tannura, director of wine, beer, and spirits

All the spirit, none of the booze. Ghia’s nonalcoholic spritzes are the perfect nonalcoholic apéritifs to accompany your Dry January, offering a complex and refreshing alternative to alcohol. With a balanced flavor profile of bold botanical extracts, hints of citrus, and a touch of bitterness, it delivers a sophisticated drinking experience without the alcohol. Its unique blend of ingredients creates a satisfying depth, perfect for those seeking something more than just a typical soft drink. Ideal for social occasions or solo sipping, Ghia Spritz provides all the flavor and none of the compromise, making it the ideal go-to for a mindful, enjoyable month.

PHOTO UNSPLASH/IRENE KREDENETS

Cheers to Dry January with Ghia Nonalcoholic Spritz

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WINTER WINES Au Bon Climat Santa Barbara County Pinot Noir

Rivera Pungirosa Castel Del Monte Bombino Nero Rosé

The winery uses traditional principles set in 1982 by Jim Clendenen after exploratory trips to Burgundy. By incorporating Old World winemaking in a New World wine region, the wines inherently carry their own signature but still resonate restraint and equilibrium. This is a true representation of what makes Santa Barbara County Pinot Noir stand out. Aromas of red currant, blueberry, and blood orange greet the nose, followed by subtle hints of bay leaf, white pepper, and wet stone. The palate is well-balanced, with just the right amount of tannin and acid, resulting in superb structure and a delightful mouthfeel.

This hails from Southern Italy in Castel Del Monte in Puglia. The area has achieved Italy’s only DOCG status for rosé production with the use of the indigenous grape variety Bombino Nero. This native grape is not well suited for making single-varietal red wines because it ripens late and unevenly, however, it is perfect for making delicious and complex rosé wines. With delicate aromas of rose, cherry, and sage, a smooth and textural mouthfeel, and lively acidity, its lengthy finish will surely tantalize your taste buds. A great aperitivo wine, it also pairs exceptionally with seafood starters, pastas, fish, and poultry.

Stolpman Love You Bunches Carbonic Sangiovese

Prisma Sauvignon Blanc

This wine has roots in a 2016 wedding attended by vigneron Pete Stolpman, where his Stolpman Carbonic Sangiovese was served as the party wine. “Carbonic” is short for carbonic maceration, a winemaking technique that brings forth the bright fruitfulness of red grapes while also softening tannin. Bursting with vibrant energy, this is a lighthearted wine meant for drinking chilled. Firm, crunchy cherries and juicy red berries with zesty acidity and a popping tannin structure make this extremely food friendly. Organically grown, low-intervention/natural wine, and vegan.

Sauvignon Blanc is quickly gaining ground on Chardonnay as one of the most desirable white wines. While many find the most compelling examples coming from Sancerre in France’s Loire Valley and Marlborough, New Zealand, Sauvignon Blanc from Chile is certainly not to be dismissed. This is a wonderful example, showing the true expression of the unique terroir of Chile’s Casablanca Valley. This crisp, easy unoaked wine is a certified sustainable project, produced from grapes hand-harvested from old vines in three Casablanca Valley vineyards. Opening with bright notes of fresh citrus and green apple, balanced with fine minerality, this is great for fresh fish, salads, and barbecue.

La Crema Sonoma County Cabernet Sauvignon

Tenuta Del Meriggio Campania Falanghina

Known for being on the forefront of cool-climate winemaking, La Crema has expanded their horizons by introducing their first Cabernet Sauvignon. This Cab brings you an approachable mouthfeel, supple tannins, and elegant aromatics.

It is fruit-led and oak-supported, but not oak-heavy. The bouquet is brimming with red fruit, cocoa nibs, and chai spice. The palate is balanced and harmonious and will continue to evolve beautifully over the next five to 10 years. This is perfect to enjoy immediately, so consider it a bonus that you can also age a few bottles into further complexity for a future occasion.

The Merrigio Estate is a family venture where two generations of the Pizza family work together to produce native Campania grape varietals in the areas of Tufo, Avellino, and Taurasi in southern Italy. Their Falanghina is grown in the sun-drenched hills of Campania, where volcanic soils and coastal breezes create ideal conditions for vibrant white wines.

This offers bright citrus, green apple, and floral notes with a mineral backbone.

Its crisp acidity and balanced fruit flavors make it a refreshing, versatile wine perfect for seafood and light dishes.

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meat

Raise the Steaks Ethical farming and sustainability align with our commitment to quality

by michael tomasello, director of meat and seafood

I

am so excited to offer First Light Wagyu Beef at Mollie Stone’s Markets. Their products are a luxurious addition to our premium meat selection.

Known for its exceptional marbling and rich flavor, First Light Wagyu beef is a game-changer for meat lovers and home chefs alike.

First Light Wagyu beef comes from grass-fed cattle raised in New Zealand. Unlike conventional beef, Wagyu is known for its high level of marbling— intramuscular fat that melts during cooking, creating a melt-in-your-mouth experience. This unique characteristic not only enhances the flavor but also ensures juiciness and tenderness. Grass-fed Wagyu beef contains higher levels of omega-3 and omega-6 fatty acids compared to conventional beef.

First Light is committed to sustainable and humane farming practices. The cattle are raised on open pastures without the use of hormones or antibiotics and are responsibly sourced. This dedication to ethical farming aligns perfectly with our own commitment to quality and sustainability here at Mollie Stone’s Markets.

In addition to First Light Waygu Beef we also carry First Light Fresh Ground Elk. Ground Elk is a fantastic choice for those looking to enjoy a healthier alternative to traditional beef. First Light Fresh Ground Elk comes from free-range elk raised in the pristine wilderness of New Zealand. This game meat is not only delicious but also packed with nutrients. With lower fat content than beef and higher levels of protein, iron, and omega-3 fatty acids, ground elk is an excellent choice for health-conscious consumers.

Visit your local Mollie Stone’s Markets today to find First Light Wagyu beef and Fresh Ground Elk in our Meat Department!

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tips and tools

Teatime TRICKS Since we have been drinking warming tea for over 2,000 years, its preparation tools and techniques have continued to evolve. Explore a few must-have tools and at-home tricks to upgrade your tea-sipping experience this winter. by emma enebak

Morning Remedy

While not exactly tea, celebrities and nutritionists alike preach the health benefits of drinking hot lemon water 25 to 30 minutes before breakfast in the morning. The simple, at-home remedy is said to promote digestion, relieve congestion, strengthen the immune system, and even alleviate anxiety. Try fixing up this quick infusion before breakfast to see if the experts’ opinions hold true.

Infuse on the Spot Drink Tea Like a Brit

PHOTOS (CLOCKWISE FROM LEFT) ADOBE, UNCOMMON GOODS, ADOBE, UNCOMMON GOODS, ADOBE

You might not be attending a traditional high tea in London, but you can still enjoy your tea like a true Brit. The secret? A generous dash of milk. The milk can balance out natural bitterness in the tea, and add a smooth, cooling finish. Make sure you wait until your tea has fully steeped to add this finishing touch.

Streamline your tea preparation with a ceramic tea infuser mug. Glazed in tranquil lake-inspired blues, this handcrafted mug from Uncommon Goods includes a tea infuser and lid for convenient brewing. It’s the perfect catalyst for both a cozy afternoon or self-care night.

Strain and Sip

Any well-informed tea connoisseur knows that the remedy is best when prepared with loose leaves. The only problem is getting rid of the soggy leaves after brewing.

This handcrafted bird’s nest tea strainer from Uncommon Goods gets the job done, allowing you to strain right over your mug with its silver, bird-shaped handles that fit snugly over the rim.

Compost Your Leaves

A simple and environmentally friendly way to dispose of used tea leaves is to return them to where they emerged from—the soil. Steeped tea bags and loose leaves make for an excellent, nutrient-rich addition to your compost heap or personal garden. As you sip, compost, and repeat, you will watch both your health and outdoor plant life flourish.

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healthy habits

Healthy Swaps for a Fresh Start in the New Year Discover how easy it is to enhance your nutrition and satisfy your cravings with these impactful food swaps that will help pave the way for lasting wellness

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s we step into the new year, many of us are looking for ways to improve our health and wellness. Making simple yet impactful food swaps can significantly enhance your nutrition while still satisfying your cravings. Integrating a few healthy swaps in the new year can set you on a path toward better nutrition and overall wellness. Small changes can lead to big results—so, choose one or two swaps (or more!) to start and gradually incorporate additional ones into your routine. Here’s to a healthier, happier you in the new year and beyond!

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by alesha taylor

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Soda → Antioxidant Soda

Sugary Cereals → Oatmeal

White Rice → Quinoa

White Bread → Whole Grain Bread

Potato Chips → Air-Popped Popcorn

Sugary Snacks → Dark Chocolate

Ice Cream → Greek Yogurt With Fruit

Sweetened Yogurt → Plain Yogurt

Creamy Dressings → Vinaigrettes

Fried Foods → Baked Alternatives

Instead of reaching for sugary sodas, try antioxidant-rich sodas made from natural ingredients. These beverages often use real fruit juices and contain beneficial antioxidants that might help combat oxidative stress, all while providing a refreshing fizz.

Swap traditional white rice for quinoa, a nutrient-dense grain packed with protein, fiber, and essential amino acids.

Quinoa’s nutty flavor and fluffy texture make it a versatile base for salads and bowls or to serve as a side dish.

Craving something crunchy? Instead of potato chips, reach for air-popped popcorn. It’s low in calories, high in fiber, and you can season it with herbs or spices for added flavor without the extra fat.

ILLUSTRATIONS OLIVIA CURTI

When the sweet tooth strikes, instead of ice cream, indulge in Greek yogurt topped with fresh fruit and a drizzle of honey. This swap provides protein, probiotics, and essential vitamins while satisfying your dessert cravings.

Ditch the creamy dressings that can be high in calories and unhealthy fats. Opt for homemade vinaigrettes made from olive oil, vinegar, and your choice of herbs and spices. They add flavor without the guilt.

Start your day with a bowl of oatmeal instead of sugary cereals. Oatmeal is rich in fiber and can help keep you full longer. Top it with fruits, nuts, or a sprinkle of cinnamon for a delicious breakfast.

Switch out white bread for whole grain options. Whole grain bread is more nutritious, providing more fiber and essential nutrients that help maintain energy levels throughout the day.

Satisfy your sweet cravings with dark chocolate instead of candy bars or sugary snacks. Dark chocolate is lower in sugar and packed with antioxidants, making it a healthier treat in moderation.

Instead of reaching for flavored yogurts loaded with added sugars, choose plain yogurt and add your own toppings, like fresh fruit, nuts, or a drizzle of honey. This way, you control the sweetness and enjoy a healthier option.

Instead of fried foods, choose baked versions. Whether it’s chicken, fries, or snacks, baking can significantly reduce calorie and fat content while still delivering great taste.

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B U T T E R N U T S Q U A S H CA R B O N A R A

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Help Is Here Making a home-cooked meal is easier than ever with a little help from ready-made ingredients

BY MARY SUBIALKA

Y

PHOTO GREEN GIANT ICON ADOBE STOCK

ou have most likely turned to a jar of pasta sauce to help make faster work of dinner. A package of frozen meatballs added to that sauce can be a lifesaver, too. Everyone can use a little help in the kitchen—especially on busy weeknights— and these ready-made items have been staple step-ahead items to help get dinner on the table and avoid picking up takeout.

In addition to these classic items, there are packaged spiralized vegetables, rotisserie chicken from the deli, refrigerated dough, frozen puff pastry, and more items readily available. Here are some recipes to try that incorporate these ingredients and can help make your time in the kitchen a little easier.

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Make with rotisserie chicken!

Chicken Noodle Soup MAKES 8 SERVINGS | RECIPE BY LAUREN ALLEN, TASTES BETTER FROM SCRATCH

Making homemade chicken noodle soup is easier than you think—especially with the help of rotisserie chicken.

1/8 1/8 1/8 ½ 1 5 3 1

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tablespoon unsalted butter ribs celery, diced large carrots, diced clove garlic, minced cups chicken stock or broth (see Cook’s Notes) teaspoon dried rosemary, or more, to taste teaspoon dried sage teaspoon crushed red pepper flakes teaspoon freshly ground black pepper, to taste teaspoon salt, to taste cups dry egg noodles, farfalle, or other bite-size pasta cups rotisserie chicken teaspoon Better Than Bouillon chicken flavor, or chicken bouillon granules, or more as needed

1. Add butter, diced celery, and carrots to

4. Add rotisserie chicken meat. Taste the broth

a large stockpot over medium-high heat.

Saute for 3 minutes. Add garlic and cook for another 30 seconds.

2. Add chicken stock and season the broth with rosemary, sage, crushed red pepper flakes, black pepper, and salt (definitely taste the broth before adding more salt). Taste and add Better Than Bullion or chicken bouillon granules as needed.

3. Bring broth to a boil. Add noodles and cook just until they are al dente—be cautious not to overcook them. Remove pot from heat as soon as they are just barely tender. The noodles will continue to cook once you remove the pot from the heat, and you don’t want them mushy.

again and add more seasonings, if needed.

5. Store leftovers in an airtight container in the refrigerator for 4 to 5 days, depending on the freshness of the chicken you used.

Cook’s Notes n

This is taken up a notch with homemade stock. It's very easy to do if you buy a rotisserie chicken, and you can even make the stock ahead of time and freeze it. That way you can use the rotisserie chicken meat for the soup and the bones for the broth. (See Allen’s site tastesbetterfromscratch.com for tips.)

n

If using store-bought broth, adding Better than Bullion chicken base to it gives it more depth of flavor.

To freeze, allow the soup to cool completely and store it in a freezer safe container for 2 to 3 months. Thaw overnight in the fridge, or over medium heat on the stove. If using store bought noodles, undercook the noodles before freezing the soup to avoid them getting soggy upon reheating.

Nutrition (per serving): Calories: 230, Fat: 7g (Sat: 2g), Cholesterol: 73mg, Sodium: 1711mg, Carb: 22g, Fiber: 2g, Sugar: 3g, Protein: 20g

PHOTO LAURA ALLEN ICON ADOBE STOCK

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A great gluten-free alternative to pasta!

Butternut Squash Carbonara MAKES 2 TO 3 SERVINGS | RECIPE COURTESY OF GREEN GIANT

PHOTO GREEN GIANT ICON ADOBE STOCK

A handy package of spiralized squash gives you a jump on this alternative to pasta.

1 (12-ounce) package Green Giant Veggie Spirals Butternut Squash 3 strips thick-cut bacon, diced 2-3 cloves garlic, minced ½ cup half-and-half 1 egg ½ cup grated Parmesan cheese, plus more for serving ½ teaspoon salt ½ teaspoon freshly ground pepper Chopped parsley, for serving Red pepper flakes, for serving

1. Microwave Veggie Spirals Butternut Squash for 5 to 6 minutes until hot. Place in a colander, run under cold water to stop the cooking, then allow any excess liquid to drain. Set aside.

2. Cook bacon in a large nonstick skillet until browned and cooked through.

3. Add garlic and saute for another minute.

4. Add half-and-half and cook, stirring often, until sauce thickens a bit, about 2 minutes.

5. Meanwhile, whisk together egg, grated Parmesan, salt, and pepper in a small bowl.

6. When the half-and-half mixture has thickened, add egg mixture and butternut

spirals, stirring for 2 minutes or until warmed through. Add another splash of half-and-half if it’s too thick.

7. Remove from heat and adjust seasoning.

Divide between bowls and top with chopped parsley, red pepper flakes, and more Parmesan.

Nutrition (each per 3 servings): Calories: 252, Fat: 15g (Sat: 8g), Cholesterol: 101mg, Sodium: 865mg, Carb: 14g, Fiber: 3g, Sugar: 5g, Protein: 15g

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Simple prep for game day!

Easy Roast Beef Potluck Rolls MAKES 12 SERVINGS | RECIPE COURTESY OF BEEF, IT’S WHAT’S FOR DINNER

Thinly sliced deli roast beef is sandwiched between rolls and baked with cheese till golden and delicious.

1. Coat a 9x13-inch baking dish with cooking spray.

2. Cut rolls in half horizontally. Place bottom half in prepared baking dish and spread horseradish on cut side. Top with roast beef and cheese. Close sandwiches. Using a paring knife, cut into 12 sandwiches.

3. Combine butter, Worcestershire sauce, parsley, sugar, and onion powder in a small bowl and mix to combine. Pour butter mixture evenly over prepared sandwiches. Cover and refrigerate 1 hour to overnight.

4. Heat oven to 350°F. 5. Bake sandwiches, uncovered, at 350°F for 15 to 20 minutes or until cheese is melted and rolls are golden brown.

Cook’s Note: You can substitute Dijon mustard for prepared horseradish.

Nutrition (per serving, provided): Calories: 453, Fat: 18g (Sat: 9g), Cholesterol: 86mg, Sodium: 426mg, Carb: 51g, Fiber: 3g, Protein: 21g

PHOTO BEEF, IT’S WHAT’S FOR DINNER ICON ADOBE STOCK

1 pound thinly sliced reduced-sodium deli roast beef 1 (12 count) package Hawaiian rolls ¼ cup cream-style prepared horseradish (see Cook’s Note) 6 slices reduced-fat provolone cheese 1⁄3 cup butter, melted 2 tablespoons Worcestershire sauce 1 tablespoon dried parsley leaves 2 teaspoons packed light brown sugar ¼ teaspoon onion powder

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Get a step ahead with refrigerated dough.

Italian Beef Sausage Stromboli MAKES 4 SERVINGS | RECIPE COURTESY OF BEEF, IT’S WHAT’S FOR DINNER

Whether as pizza toppings or filling for a stromboli (a close relative of the calzone), it’s hard to beat the all-star combo of homemade Italian sausage—easily made with ground beef—and melty mozzarella. for the italian-style beef sausage

1 1 ½ ¼ ¼ ¼ ¼ 1/8-¼

pound ground beef (93% lean or leaner) teaspoon fennel seed teaspoon salt teaspoon ground coriander teaspoon garlic powder teaspoon paprika teaspoon black pepper teaspoon crushed red pepper

for the stromboli

1 recipe Italian-Style Beef Sausage (see recipe above) 2 cups pasta sauce 1½ cups sliced button mushrooms 1 teaspoon minced garlic 1 (13.8-ounce) can refrigerated whole grain pizza dough 2 cups packed arugula leaves 11/3 cups part-skim mozzarella cheese

PHOTO BEEF, IT’S WHAT’S FOR DINNER ICON ADOBE STOCK

1. Make the Italian-Style Beef Sausage: Combine all ingredients in a large bowl, mixing lightly but thoroughly.

2. Heat a large nonstick skillet over medium heat until hot. Add sausage mixture and cook 8 to 10 minutes, breaking into ½-inch crumbles and stirring occasionally.

3. Stir pasta sauce, mushrooms, and garlic into sausage mixture. Bring to a boil, then reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat and stir in arugula and cheese.

4. Heat oven to 400°F. 5. Meanwhile, spray a large baking sheet with cooking spray. Place pizza dough in pan and press dough into a 15x10-inch rectangle. Spoon sausage filling down center of the rectangle, leaving a 2½-inch border on long sides and ¼-inch border on short sides of dough. Cut dough at 1-inch intervals along each long side just to edge of filling. Alternating sides, fold dough strips halfway over filling at an angle,

creating a braided appearance. Pinch short sides of dough together to seal and enclose filling.

6. Bake in preheated oven 20 to 23 minutes or until crust is golden brown. Let stand 5 minutes, then cut crosswise into 8 slices to serve.

Nutrition (per serving, provided): Calories: 619, Fat: 25g (Sat: 10g), Cholesterol: 99mg, Sodium: 1497mg, Carb: 53g, Fiber: 11g, Protein: 46g winter 2025

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It’s easy peasy with puff pastry.

Savory Sausage Apple Tarts MAKES 24 SERVINGS RECIPE COURTESY OF PEPPERIDGE FARM

Your kitchen will be filled with enticing aromas while these savory puff pastry tarts are in the oven—and they take just 15 minutes to bake. ½ pound sweet Italian pork sausage, casing removed 1 medium onion, chopped (about ½ cup) 2 large Granny Smith apples, peeled and chopped 1 (17.3-ounce) package Pepperidge Farm Puff Pastry Sheets, thawed (see Cook’s Note) 1 egg, beaten ½ cup grated Parmesan cheese

1. Heat the oven to 375°F. Lightly grease 24 (1½-inch) mini muffin pan cups.

2. Cook the sausage and onion in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat.

Pour off any fat. Add the apples and cook until the apples are tender, stirring occasionally.

3. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 9x12-inch rectangle. Cut into 12 (3-inch) squares. Repeat with the remaining pastry sheet.

4. Press the pastry squares into the mini muffin-pan cups. Brush the pastries with the egg. Spoon about 1 tablespoon sausage mixture into each muffin-pan cup.

5. Bake for 10 minutes. Sprinkle the pastries with grated Parmesan cheese, if desired.

6. Bake another 5 minutes or until the pastries are golden brown.

Nutrition (per serving): Calories: 116, Fat: 7g (Sat: 3g), Cholesterol: 15mg, Sodium: 153mg, Carb: 9g, Fiber: 0.4g, Sugar: 2g, Protein: 3g

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Vibrantly Vegan Creative and flavorful plant-based twists on Mexican favorites RECIPES AND PHOTOS BY ALEXA SOTO

PHOTO X

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hether you’re a lifelong vegan, curious about plant-based eating, or simply looking to spice up taco night, vegan Mexican cuisine will delight your taste buds. Traditional flavors meet modern plant-based creativity in these recipes that pay homage to Mexico’s legacy of plant-based cuisine. Alexa Soto, Mexican American recipe developer and creator of the Fueled Naturally blog, has put her spin on authentic Mexican dishes in her new cookbook, “Plantas,” a resource for vibrant and healthy meals with beloved Mexican flavors and ingredients that highlight the beauty of cooking with plants. You’ll see this goal brought to life in these recipes from the book as she dives into beloved classics such as tacos and enchiladas and reinvents them with delicious vegan alternatives—all served with a side of family stories that bring the dishes to life and the fiesta to your kitchen. –mary subialka

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Tacos Dorados De Papa Crispy Potato Tacos MAKES 12 TACOS

My Grandma Esther loved her taquitos de papa, filled with creamy, crispy mashed potato, and each time I make them for an easy comfort meal, I feel her sweet soul with me. I have a clear image in my mind of seeing the joy on my grandmother’s face as she ate her tacos with a mound of lettuce on top and a generous spoonful of salsa verde for each bite. The last few years of my grandmother’s life, she spent less time in the kitchen due to an illness, and although the tacos de papa came from a local shop rather than her kitchen, they still brought her so much joy. I could see that it lit up her inner child and brought her comfort, and that’s what I hope these homemade ones do for you as well. The potato filling is creamy and has a subtle buttery flavor thanks to the use of vegan butter. These pair well with salsa verde and crema, but you could also serve them with Salsa de Calabacita Taquera (an avocado and zucchini salsa). –alexa soto 2½ pounds Yukon Gold potatoes, peeled and chopped into 1-inch cubes 2 tablespoons sea salt, divided ¼ cup vegan sour cream 2 tablespoons vegan butter 1 teaspoon garlic powder ¼ teaspoon ground black pepper 12 corn or flour tortillas 6 tablespoons neutral oil, such as avocado oil

for serving

½ head iceberg lettuce, cored and shredded Vegan sour cream Salsa Verde (see recipe on page 33) ¼ bunch cilantro, chopped ¼ small white or red onion, diced very small

1. Put the potatoes in a large pot, cover with water, and add 1½ tablespoons salt. Bring to a boil over high heat and cook for 15 to 17 minutes, until fork tender. Drain and transfer to a large bowl.

2. Using a large fork or potato masher, mash the potatoes, then add the vegan sour cream/crema, butter, garlic powder, remaining ½ tablespoon salt, and pepper and mix well. The consistency should be smooth but with small chunks of potato. Taste and add more salt if needed.

3. Heat a large skillet or comal over high heat. Add a tortilla and heat for 30 to 40 seconds on each side, then transfer to a tortilla holder or wrap in a kitchen towel. Repeat to heat the remaining tortillas.

4. Add 2 generous tablespoons of the potato filling to one half of each tortilla and fold to close. Leave a border of tortilla around the edge of the filling so the potato mixture isn’t too close to the edge or spilling out. They should stay closed as you fry them, but feel free to use toothpicks if necessary.

5. Heat the oil in a large, deep saute pan over medium-low heat. Working in batches, add a few potato tacos and fry for 2 minutes on each side, or until golden. Using a spatula, transfer the crispy tacos to a paper towel–lined plate.

6. Serve with shredded lettuce, crema, salsa, cilantro, and diced onion.

Nutrition (per taco, with 6-inch corn tortilla): Calories: 194, Fat: 8g (Sat: 2g), Cholesterol: 0mg, Sodium: 1207mg, Carb: 28g, Fiber: 3g, Sugar: 1g, Protein: 3g winter 2025

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Enchiladas Rojas Dulces

1. To make the tofu cheese, wrap the tofu in a kitchen towel or paper

Sweet Red Enchiladas

MAKES 10 ENCHILADAS

If you’ve had enchiladas in the U.S., you’ve probably had them Tex-Mex style, which consists of flour tortillas doused in a store-bought red enchilada sauce, covered in cheddar cheese, and baked in a casserole dish. But authentic Mexican enchiladas showcase our indigenous roots, always starting with the corn tortilla as the foundation and using a chilebased salsa. The tortillas are stuffed with anything from animal protein to potatoes to cheese, and are sometimes baked, although the tortillas are more often fried before or after being submerged in salsa, then rolled around the filling and served right away.

My Tía Pilla’s enchiladas rojas dulces are special in that this chile-based salsa has a unique touch of Mexican chocolate and whole spices, making for the most divine, complex, spicy, and slightly sweet experience. My tía would typically stuff these with queso enchilado (a Mexican goat’s milk cheese) and finely diced onion. For a plant-based alternative, I stuff them with homemade tofu cheese, although you can also use your favorite soft vegan cheese. My tofu cheese resembles the Mexican version of ricotta cheese— requesón—and works as a stand-alone plant-based cheese in other recipes as well. –a.s. for the tofu cheese

1 (14- to 16-ounce) package firm tofu 4 tablespoons extra virgin olive oil, divided 2 tablespoons fresh lemon juice 2 tablespoons nutritional yeast ½ teaspoon apple cider vinegar ½ teaspoon sea salt, divided ¼ medium white onion, roughly chopped 2 garlic cloves, roughly chopped 2 tablespoons hot water

for the salsa

5 guajillo chiles, stemmed and seeded 3 ancho chiles, stemmed and seeded 4 cups water ½ (3.3-ounce) disk Mexican chocolate, roughly chopped 4 whole black peppercorns 1 (1-inch) piece cinnamon stick, broken into pieces 1 large garlic clove, peeled 1 (1-inch) piece piloncillo or 2 tablespoons brown sugar 1 oregano sprig ½ teaspoon sea salt, divided 2 tablespoons neutral, such as avocado oil

towel and gently squeeze for 10 to 15 seconds to remove the excess water.

Crumble the tofu into a large bowl. Add 2 tablespoons olive oil, the lemon juice, nutritional yeast, vinegar, and ¼ teaspoon salt. Mix well and set aside.

2. Heat the remaining 2 tablespoons oil in a medium skillet over medium heat. Add the onion and saute for 5 minutes, or until golden and slightly charred. Add the garlic and sauté for 2 to 3 minutes, until golden. Transfer the onion, garlic, and any oil left in the pan to a blender, along with the hot water and remaining ¼ teaspoon salt. Blend on high until smooth, then pour over the tofu. Mix well and set aside. Wipe out the pan and blender.

3. To make the salsa, put the chilies and water in a medium pot.

Bring to a boil over high heat, then boil for 10 minutes. Drain, reserving about 2 cups of the cooking liquid. for the enchiladas

¼ cup neutral high-heat oil, such as avocado oil 10 corn tortillas

for serving

Vegan sour cream Vegan Cotija or feta cheese 2 avocados, halved, pitted, peeled, and sliced ¼ bunch cilantro, chopped ¼ small white onion, thinly sliced

4. Transfer the softened chilies and 1½ cups of the reserved cooking liquid to the blender, along with the Mexican chocolate, peppercorns, cinnamon pieces, garlic, piloncillo (or brown sugar), oregano, and salt.

Blend on high for 1 minute, or until smooth.

5. Heat the oil in a medium saute pan over medium-low heat. Hold a finemesh strainer over the pan and pour the contents of the blender through it, then discard the solids in the strainer. Bring the salsa to a simmer, then turn the heat down to low. If the salsa seems too thick, add ¼ cup more cooking liquid to loosen it to the consistency of marinara sauce.

6. To assemble the enchiladas, heat the oil in the skillet over mediumhigh heat. Add a tortilla and fry for 20 to 30 seconds on each side, until golden and slightly crispy but still pliable. Remove the tortilla from the oil with tongs and let the excess oil drip off, then drench the tortilla in the salsa. Transfer the salsa-dipped tortilla to a serving dish.

7. Add 2 spoonfuls of the tofu cheese filling down one side of the tortilla, roll like a taquito, then spoon more salsa over the top. Repeat to fry, fill, and roll the remaining tortillas. To serve, drizzle with crema, sprinkle with cheese, and top with sliced avocado, chopped cilantro, and sliced onion.

Nutrition (each with 6-inch tortilla): Calories: 286, Fat: 18g (Sat: 3g), Cholesterol: 1mg, Sodium: 259mg, Carb: 28g, Fiber: 5g, Sugar: 13g, Protein: 8g

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Tacos De “Chicharrón” De Setas En Salsa Verde Oyster Mushroom “Chicharrón” Tacos in Green Salsa MAKES 8 TACOS

The first time I made them, these “chicharrón” tacos made my eyes widen and hips move with joy with every bite I took. Pan-fried to a golden crisp on the outside, soft and meaty on the inside—they’re simply delectable. While traditional chicharrón can be thought of as an indulgence, as it’s made of fried pork skin, this oyster mushroom iteration offers a slightly healthier version with all of the flavor. Oyster mushrooms have a uniquely meaty texture and, when fried with a little cornstarch, become crispy, golden gems of tender, plant-based “chicharrón.” The brightness of the salsa verde here pairs wonderfully with the richness of the fried mushrooms, making these tacos feel like a special indulgence for meat eaters and vegetable lovers alike! –a.s. ½ 1 ½ ½ ¼ ¼

cup cornstarch teaspoon onion powder teaspoon garlic powder teaspoon chili powder teaspoon ground cumin teaspoon sea salt, plus more to taste 1 pound oyster mushrooms ⅓ cup, plus 2 tablespoons, neutral high-heat oil, such as avocado oil, divided

1 medium white onion, thinly sliced 2 cups Salsa Verde (see recipe at right) 8 corn or flour tortillas to serve (optional)

½ bunch cilantro, chopped 1 or 2 avocados, halved, pitted, peeled, and sliced 2 limes, cut into wedges

1. In a medium bowl, combine the cornstarch, onion powder, garlic powder, chili powder, cumin, and ¼ teaspoon salt and mix well.

2. Using your hands, break apart the oyster mushrooms into either individual mushrooms or, if they are on the small side, into clusters of 2 or 3 mushrooms. Working in 2 or 3 batches, thoroughly coat the mushrooms in the cornstarch mixture, then set aside on a plate.

3. Heat ⅓ cup oil in a large, deep saute pan over medium heat.

After 2 or 3 minutes, add 1 coated mushroom to the oil. If it sizzles, the oil is hot enough; if not, let it heat a bit longer. Working in batches and adding only as many mushrooms as will fit while leaving 1 inch between them, fry for 2 to 3 minutes on each side, until golden, flipping with a fork or kitchen tongs. Transfer the golden, crispy mushrooms to a paper towel–lined plate and lightly sprinkle with salt.

4. Wipe out the pan and heat the remaining 2 tablespoons oil over mediumlow heat. Add the onion and saute for 3 minutes. Add the salsa verde and simmer for 5 minutes. Add the crispy fried mushrooms and mix well.

5. Heat a comal or large skillet over high heat. Add a tortilla and cook for 30 to 40 seconds on each side. Repeat to heat the remaining tortillas. Add a spoonful of the fried mushroom mixture to each tortilla, then enjoy as is or top with cilantro, avocado, and a squeeze of fresh lime juice.

Nutrition (each with 6-inch corn tortilla): Calories: 187, Fat: 9g (Sat: 1g), Cholesterol: 0mg, Sodium: 195mg, Carb: 25g, Fiber: 4g, Sugar: 4g, Protein: 3g

Salsa Verde MAKES 3½ CUPS

Mouthwatering: that’s the word that comes to mind when I think of a homemade salsa verde. Also tangy, spicy, savory, acidic, and herbaceous.

The key ingredient is tomatillos (“little tomatoes” in Spanish), a small, green or sometimes purple tomato with a papery husk. This bright, acidic salsa goes great with richer dishes like Tacos Dorados de Papa. It varies from medium to hot depending on whether you use jalapeño or serrano peppers. –a.s.

1½ pounds tomatillos, husked 2 jalapeño or serrano peppers, stemmed 3 garlic cloves, peeled

½ small yellow onion, halved ½ bunch cilantro ½ teaspoon sea salt

1. Put the tomatillos, jalapeños or serranos, garlic cloves, and onion in a medium pot. Cover with water and bring to a boil. Boil for 7 to 9 minutes, until the tomatillos turn a darker color.

2. Using a slotted spoon, transfer the vegetables to a blender. Let the ingredients cool in the blender for 15 to 20 minutes (optional, but resting helps reduce the bitterness of tomatillos).

3. Once cooled, add the cilantro and salt and blend until smooth.

Taste and add more salt if desired.

4. Use right away or store in a covered container in the fridge for up to 6 days.

Nutrition (per 2 tablespoons serving): Calories: 9, Fat: 0.2g (Sat: 0.4g), Cholesterol: 0mg, Sodium: 42mg, Carb: 2g, Fiber: 0.5g, Sugar: 1g, Protein: 0.3g

RECIPES AND PHOTOS FROM “PLANTAS” BY ALEXA SOTO © 2024 USED WITH PERMISSION OF VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND CO. ALL RIGHTS RESERVED.

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N i r e v l a d na oo

Unleash your inner chef with easy-to-follow recipes that celebrate the art of pasta RECIPES BY JEFFREY EISNER | PHOTOS BY ALEKSEY ZOZULYA

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P

asta is more than just a staple food—it’s a canvas for creativity and comfort in the kitchen. With endless shapes, sauces, and ingredients, it invites experimentation and can be tailored to suit any palate, making it a beloved choice for both casual weeknight dinners and elegant gatherings.

Dive into the world of pasta with Jeffrey Eisner’s “Pastabilities: The Ultimate Step-By-Step Pasta Cookbook,” where culinary creativity meets simplicity. Eisner, a food blogger who has published several cookbooks, started as an amateur home cook with a knack for bold flavors, and he shares his journey and love for cooking—free from the confines of formal training. Explore a selection of his delightful recipes that promise to bring restaurant-quality dishes to your kitchen, all while embracing the joy of cooking. Whether you’re a seasoned chef or a novice, Eisner’s approachable techniques will inspire you to make pasta your new favorite dish. –alesha taylor

Champagne Chicken Cavatappi MAKES 4 TO 6 SERVINGS

I made my famous Champagne Chicken on the “Rachael Ray Show” a few years ago, and she and I had the best time. And I guess fun combined with flavor pays off: It quickly became one of my readers’ go-to chicken dishes. This is another one of those recipes that I originally designed to be a chicken dish served over pasta but then I figured, why not just cut to the chase and marry them together right from the get-go? Ta-da! The cutlets are perfection on their own as well; try them over any pasta, rice, or veggie dish! –jeffrey eisner for the pasta

1 tablespoon salt 1 pound cavatappi or cellentani for the chicken

½ 1½ 2 2 1 2

cup all-purpose flour tablespoons seasoned salt teaspoons garlic powder teaspoons Italian seasoning teaspoon black pepper pounds boneless, skinless chicken breasts, sliced into cutlets about ¼ inch thick ¼ cup extra virgin olive oil

for the sauce

2 tablespoons (¼ stick) salted butter 2 large shallots, diced

1 pound baby bella or white mushrooms, sliced 3 cloves garlic, minced or pressed 2 teaspoons seasoned salt 1 teaspoon black pepper 1 teaspoon Italian seasoning ½ cup dry Champagne or Prosecco (see Cook’s Note) 3 tablespoons all-purpose flour 2 cups heavy cream 5 ounces spinach ¼ cup grated Pecorino Romano cheese 1 (16-ounce) jar sun-dried tomatoes, drained and roughly chopped, plus some of the oil for drizzling

1. Fill an 8-quart pot halfway with tap water and bring to a rolling boil over high heat.

2. On a plate, whisk the flour, seasoned salt, garlic powder, Italian seasoning, and pepper with a fork until combined. Dredge (coat) each chicken cutlet in the flour mixture on both sides.

3. Heat the oil in a nonstick 4.5- to 5-quart saute pan over medium-high heat. Once shimmering, reduce the heat to medium. Add the chicken in batches (2 or 3 cutlets at a time should fit) and cook on each side for about 2 minutes. Transfer the chicken to a cutting board and slice into a piece to ensure it’s fully cooked (no pink). Slice the cutlets into either bite-size pieces or strips and set aside on a plate. Do not drain the pot of the meat’s juices—reserve for the sauce.

4. With the heat on medium-high, melt the butter in the saute pan. Add the shallots, mushrooms, and garlic and saute until slightly softened, about 5 minutes. Add the seasoned salt, pepper, and Italian seasoning and stir into the sauteed veggies.

5. Add the salt to the pot of boiling water and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, reserve 1 cup of the pasta water, then drain the pasta in a colander in the sink without rinsing it.

6. While the pasta is cooking, return to the saute pan, add the Champagne, and simmer for 1 to 2 minutes, until the intense alcohol scent has burned off.

7. Add the flour and stir to coat all the veggies. Reduce heat to medium.

8. Stir in the cream and top with the spinach. Once bubbling, reduce the heat to medium-low and simmer for 3 to 5 minutes, stirring occasionally, until the spinach is wilted and the sauce is moderately thickened and coats the back of a spoon.

9. Add Pecorino Romano and stir until melded into the thickened sauce.

10. Turn the heat off. Add the cooked and drained pasta and sun-dried tomatoes to the saute pan and toss to coat with the sauce. If you find you want a slightly thinner sauce, add ¼ cup of the reserved pasta water at a time and stir until the desired consistency is reached.

11. If you sliced the chicken into bite-size pieces, toss them with the pasta and sauce. If you sliced the cutlets into strips, top each pasta portion with a sliced chicken cutlet and with a drizzle of oil from the jar of sun-dried tomatoes, if desired.

Cook’s Note: If you don’t feel like opening a whole bottle of Champagne for only ½ cup’s worth, drink the rest with the meal! But seriously, you can get a small bottle of Champagne called a “split,” which is perfect for this.

And if you aren’t feeling like popping open a bottle of cheap bubbly for whatever reason, use ½ cup broth.

Nutrition (each per 6 servings): Calories: 1133, Fat: 57g (Sat: 23g), Cholesterol: 192mg, Sodium: 2152mg, Carb: 98g, Fiber: 10g, Sugar: 13g, Protein: 56g winter 2025

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Fond of Al Forno?

The term “al forno” in Italian literally means “to the oven,” and thus “baked.” So, if you seek a pasta dish that has a baked finish, that means you’re a lover of it al forno–style (which also means that plenty of cheese is likely making an appearance). –j.e.

Southern-Style Ravioli Lasagna Once upon a snowy day in the North, while cooped up in a tiny apartment in Astoria, Queens, my partner, Richard, who hails from Alabama, came up with an amazing lasagna filled with flavors from his homeland, including the Holy Trinity (pepper, onion, celery), andouille sausage, and some spice (which is optional)! Since we already have a lasagna recipe in the book, I changed it up and used ravioli in place of noodles, and it works just as well. –j.e. for the pasta

1 tablespoon salt 1 (20- to 24-ounce) package large refrigerated ravioli of your choice (see Cook’s Note) for the sauce

¼ cup extra virgin olive oil 1 large red or yellow bell pepper, seeded and diced 1 large red onion 3 ribs celery, diced 1 pound ground meat of your choice 1 pound andouille or smoked sausage, sliced into ½-inch-thick disks and quartered 5 cups marinara sauce 2 teaspoons Cajun/Creole/ Louisiana seasoning

1-2 tablespoons hot sauce of your choice (optional) for the cheese

2 cups ricotta cheese 3 cups (12 ounces) shredded sharp cheddar cheese, divided 3 cups (12 ounces) shredded Monterey Jack, pepper jack, or colby jack cheese, divided 1 cup grated Parmesan cheese 2 large eggs 1 tablespoon dried basil 2 teaspoons Cajun/Creole/ Louisiana seasoning or seasoned salt ½-2 teaspoons cayenne pepper (optional) ½-2 teaspoons crushed red pepper flakes (optional)

1. Heat the oven to 375°F. Fill an 8-quart pot halfway with tap water and bring to a rolling boil over high heat.

2. Heat the oil in a nonstick 4.5- to 5-quart saute pan over mediumhigh heat. Once shimmering, add the pepper, onion, and celery and saute for 3 to 5 minutes, until slightly softened.

3. Add the ground meat and sausage and saute 3 to 5 minutes longer, until the meat is crumbled and browned. Leave the juices in the pan!

4. Add the marinara sauce, Cajun/Creole/Louisiana seasoning, and hot sauce (if using, and you can do it to taste) and stir until combined with the meat and veggies. Reduce the heat to medium and simmer for 5 minutes. Remove from the heat and cover the pan with a lid.

5. Add the salt to the pot of boiling water and reduce the heat to medium. Add the ravioli and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, drain the ravioli in a colander in the sink without rinsing them.

6. As soon as you begin to cook the ravioli, add the ricotta, 1 cup (4 ounces) of each shredded cheese, the Parmesan, eggs, basil, Creole seasoning, cayenne (if using), and red pepper flakes (if using) to a large mixing bowl. Stir until well combined and set aside.

7. In a deep 9x13-inch casserole dish or disposable tin the same size and approx. 3 inches deep, ladle just enough sauce to lightly cover the bottom of pan. Add a single layer of cooked ravioli (about 15 per layer). Then, take half of the cheese mixture and place dollops in the crevices of the ravioli. Ladle about half the sauce over this layer and then top with 1 cup (4 ounces) of each shredded cheese. Repeat the process once more (ravioli, cheese mixture, sauce, shredded cheese).

8. Carefully place the pan on a baking sheet large enough to support it. Cover the pan with foil (leaving a little gap between it and the cheese so it doesn’t stick). Bake on the middle oven rack for 30 minutes. Remove the foil, increase the heat to 425°F, and bake for another 10 minutes. Turn on the broiler and broil for 2 to 5 minutes, until the cheese is bubbly brown (keep an eye on it as all broilers vary).

9. Remove the ravioli lasagna from the oven (the baking sheet makes it so much easier) and let rest on a trivet on the counter for 5 minutes to set before serving.

Cook’s Note: If you wish to use lasagna noodles instead of the ravioli, that’s perfectly fine! Use 1 pound of noodles (which is usually a whole box). However, since the noodles will create three layers instead of two, use 1 cup (4 ounces) of shredded cheese for the first two layers and 2 cups (8 ounces) for the top.

Nutrition (each per 8 servings, using cheese ravioli): Calories: 1066, Fat: 73g (Sat: 33g), Cholesterol: 325mg, Sodium: 3305mg, Carb: 43g, Fiber: 5g, Sugar: 13g, Protein: 61g

PHOTO UNSPLASH/AUGUSTINE WONG (MARBLE)

MAKES 6 TO 8 SERVINGS

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Cacio e Pepe Americano MAKES 4 TO 6 SERVINGS

Cacio e pepe, a trendy Roman pasta dish, requires just four ingredients: cheese, pepper, pasta, and pasta water. While traditionally made with Pecorino Romano, I suggest a blend of Monterey Jack and white American for a creamy, foolproof version. Serve with spaghetti or try pastina for a twist! –j.e. for the pasta

1 tablespoon salt 1 pound spaghetti for the sauce

2 cups (8 ounces) Monterey Jack or white cheddar cheese, grated or shredded

6 slices (deli-size) white American cheese, grated, shredded, or ripped into small pieces 1-2 tablespoons freshly ground pepper, plus more for serving

1. Fill an 8-quart pot halfway with tap water and bring to a rolling boil.

Add the salt and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, reserve 2 cups of the pasta water, then drain the pasta in a colander in the sink without rinsing it.

2. Heat a nonstick 4.5- to 5-quart saute pan over medium-low heat and add the cooked and drained pasta.

3. Add the cheeses and pepper, followed by 1 cup of the reserved pasta water.

4. Use tongs to toss continuously until a creamy consistency forms, or 2 to 3 minutes. If you want it creamier, add up to 1 cup more of the pasta water and toss until combined. Turn the heat off. Serve immediately topped with additional pepper and some additional cheese, if desired.

Nutrition (each per 6 servings): Calories: 560, Fat: 20g (Sat: 11g), Cholesterol: 57mg, Sodium: 1036mg, Carb: 69g, Fiber: 4g, Sugar: 2g, Protein: 24g

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Shrimp Scampi MAKES 4 TO 6 SERVINGS

No seafood chapter in a pasta book is complete without a super simple, yet perfect, Shrimp Scampi. All it takes is some juicy, springy shrimp entwined in delicate angel hair with a little olive oil, butter, wine, and lemon juice to give you a tasty and gorgeous pasta that may just be the No. 1 go-to seafood pasta out there. –j.e. for the pasta

1 tablespoon salt 1 pound angel hair or capellini for the shrimp

3 tablespoons extra virgin olive oil 1½ pounds raw large or jumbo shrimp (tails on or off), peeled, deveined, and mixed by hand with 2 teaspoons seasoned salt

for the sauce

8 tablespoons (1 stick) salted butter 6 cloves garlic, minced or pressed ¼ cup dry white wine (see Cook’s Note) Juice of 1 lemon 1 tablespoon dried parsley flakes ¼-½ cup grated Parmesan cheese, plus more for serving (optional) Chopped fresh parsley, for serving

1. Fill an 8-quart pot halfway with tap water and bring to a rolling boil over high heat.

2. Heat the oil in a nonstick 4.5- to 5-quart saute pan over medium heat.

Once shimmering, add the seasoned shrimp and cook on each side for 1½ to 2 minutes, until curled and opaque. Use a slotted spoon to transfer the shrimp to a bowl and set aside, leaving any remaining oil in the pan.

3. Melt the butter in the pan, add the garlic, and saute for 2 minutes, until lightly browned. Then, add the wine, lemon juice, and parsley flakes. Stir and bring to a bubble.

4. Add the salt to the pot of boiling water and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, reserve 1 cup of the pasta water, then drain the pasta in a colander in the sink without rinsing it.

5. As soon as you add the pasta to the pot, return to the saute pan.

Reduce the heat to medium-low and simmer for 2 to 3 minutes, stirring occasionally, until the sauce is just slightly reduced.

6. Turn the heat off. Add the cooked and drained pasta to the saute pan along with the cooked shrimp and Parmesan (if using, start with ¼ cup and work your way up). Using tongs, toss to combine. If you find you want it saucier, add ¼ cup of the pasta water at a time until the desired consistency is reached. Serve topped with additional grated Parmesan and fresh parsley, if desired.

Cook’s Note: If you don’t do wine, sub in chicken or garlic broth. If you want it saucier, double the sauce ingredients, but only add an additional 4 tablespoons (½ stick) butter. Cook times remain the same.

Nutrition (each per 6 servings): Calories: 659, Fat: 26g (Sat: 11g), Cholesterol: 206mg, Sodium: 1109mg, Carb: 68g, Fiber: 4g, Sugar: 2g, Protein: 35g winter 2025

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Tip: The Magic of Pasta Water

Before draining your pasta in a colander in the sink, check to see if the recipe calls for you to reserve the pasta water! While the pasta is boiling in the water, it releases a good amount of its starch into it. When you reserve some water to add to a sauce in the final steps—if and when instructed to do so—you’re reserving a flavorful thickening agent that really brings the pasta and sauce together nicely as they rest. It also ensures that the sauce will cling to the pasta. –j.e.

Paprikash Ragù MAKES 4 TO 6 SERVINGS

for the pasta

1 tablespoon salt 1 pound pappardelle, dried usually found in the pasta section, or fresh in the refrigerated section (see Cook’s Notes) for the sauce

4 tablespoons (½ stick) salted butter 1 Vidalia (sweet) onion, diced 3 cloves garlic, minced or pressed 1½ pounds ground meat of your choice (see Cook’s Notes) 2 tablespoons smoked paprika (Hungarian and regular paprika are also great), plus more for garnish

1-2 teaspoons seasoned salt ¼ cup all-purpose flour 2 cups chicken or vegetable broth 1 (8-ounce) can tomato sauce (not the same as jarred pasta sauce) ½ cup heavy cream or half-and-half ½ cup sour cream (see Cook’s Notes) 1 (5.2-ounce) package creamy herb cheese, such as Boursin (any flavor), cut into chunks (see Cook’s Notes)

1. Fill an 8-quart pot halfway with tap water and bring to a rolling boil over high heat.

2. Melt the butter in a nonstick 4.5- to 5-quart saute pan over medium-high heat. Add the onion and saute until slightly softened, about 3 minutes.

3. Add the garlic and ground meat and saute until lightly browned and crumbled, another 4 to 5 minutes. Add the paprika and 1 teaspoon of the seasoned salt and saute for 1 minute longer.

Do not drain the pan of the meat’s juices—reserve for the sauce.

4. Add the flour and stir until everything’s fully coated. Reduce the heat to medium.

5. Add the broth and let simmer for 2 minutes, stirring occasionally.

6. Add the tomato sauce and cream or half-and-half and simmer, stirring occasionally, until thickened, another 3 to 5 minutes. Reduce the heat to medium-low.

7. Add the salt to the pot of boiling water and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions) or to the shortest amount of time given. When done, reserve 1 cup of the pasta water, then drain the pasta in a colander in the sink without rinsing it.

8. While the pasta’s cooking, return to the saute pan and add the sour cream and herb cheese and stir until well combined with the sauce. Taste the sauce—if you find it can use some additional seasoned salt, add up to another teaspoon now.

9. Turn the heat off. Add the cooked and drained pasta to the saute pan and toss to coat with the sauce. Let rest for 3 to 5 minutes in the pan so the sauce thickens. If you find you want a slightly thinner sauce, add ¼ cup of the reserved pasta water at a time and toss until the desired consistency is reached. Serve topped with a few more sprinkles of paprika, if desired.

Cook’s Notes n

n

n

For the pasta, I use 2 (9-ounce) bags refrigerated Rana brand pappardelle, which is a bit more than a pound, but it’s fresh and won’t expand when cooked so it works here. It also only takes 2 minutes to cook. You can use dried pappardelle: You’ll need 1 pound, and it’ll take a few minutes longer to cook depending on the brand.

For the meat, I prefer a meatloaf mixture (usually a trio of ground beef, veal, and pork), but you can use any type of ground meat available, be it just beef, pork, veal, chicken, turkey, or plant-based.

You can also use uncased sweet or hot Italian sausage.

While sour cream is common to a paprikash and it’s a nice finishing touch, you don’t need to add that, nor the herb cheese, in Step 8.

Give it a taste before adding either and if you’re happy with how it is, feel free to leave them out.

Nutrition (each per 6 servings, with meatloaf mixture): Calories: 667, Fat: 38g (Sat: 19g), Cholesterol: 171mg, Sodium: 1492mg, Carb: 63g, Fiber: 4g, Sugar: 6g, Protein: 21g

PHOTO UNSPLASH/AUGUSTINE WONG (MARBLE)

A paprikash is a super popular Hungarian sauce that dresses a protein. It’s creamy and has a key ingredient that’s right in the title: paprika! It inspired me to marry this wonderful sauce with some ground meat, cream, tomato sauce, and herb cheese, which amplifies it beyond the usual sour cream and gives it some ragù flair (which is similar to a Bolognese in that it’s a tomatobased meat sauce). The end result makes a magnificent creamy, meaty pasta dish featuring pappardelle, a broad, long pasta noodle. –j.e.

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RECIPES AND PHOTOS FROM “PASTABILITIES: THE ULTIMATE STEP-BYSTEP PASTA COOKBOOK”

BY JEFFREY EISNER © 2024 REPRINTED WITH PERMISSION FROM VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND CO. PHOTOS BY ALEKSEY ZOZULYA.

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Two TABLE FOR

Easy recipes for cozy nights in

by kristin donnelly photos by terry brennan food styling by lara miklasevics

W

hether you’re cooking for a date night in or a hang with your bestie, making something just for two is a great excuse to try something special. The recipes here will all feel familiar, but each has a twist to take it to the next level.

The bone-in rib-eye steak, for instance: Perfect for serving a duo, it gets bathed in a fragrant butter infused with rosemary and garlic, then finished with a little smoked paprika and lemon zest.

Or, try the crispy-skinned chicken thighs baked over fennel and leeks to soak up some of the delicious juices. Serve any of the dishes here with the Parmesan-crusted potatoes and Brussels sprouts, and to finish, luscious chocolate pots de crème.

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R I B - EY E F O R T WO W I T H S M O K Y RO S E M A RY - L E M O N B U T T E R A N D G A R L I C - PA R M E S A N ROA ST E D P OTATO E S A N D B R U S S E L S S P RO U TS ( R EC I P E S O N PAG E 51)

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Pasta with Butternut Squash, Sausage, and Spinach MAKES 2 SERVINGS

This warming pasta dish tastes like a hug in a bowl. Fried sage leaves on top make it feel more elegant. For more crunchy texture, you could try adding in some toasted chopped walnuts at the very end. Be sure to remember to scoop out some of the pasta cooking liquid before you drain the pasta. The seasoned, starchy liquid helps melt the cheese and bring the dish together.

Salt, for the pasta cooking water, plus more to taste 2 tablespoons extra virgin olive oil 6 large sage leaves ½ pound peeled butternut squash, cut into ½-inch pieces (about 2 cups) 6 ounces gemelli or other short pasta shape

½ pound sweet Italian sausage (or 2 links) ½ medium yellow onion, chopped 5 ounces baby spinach 1 ounce (¼ cup) freshly grated Parmigiano-Reggiano, plus more for serving Crushed red pepper (optional)

1. Bring a medium pot of water to a boil and season generously with salt.

Set up a plate lined with a paper towel near the stove.

2. In a deep skillet with a lid, heat the oil over medium-high heat. Tilt the skillet slightly so the oil pools and add the sage leaves to the oil in a single layer. Fry the sage leaves until they darken slightly, about 20 seconds. Use tongs to transfer them to the paper towel-lined plate to drain.

3. Add the squash to the skillet in a single layer and season with a pinch of salt. Cook without moving it until it starts to brown on the bottom, about 3 minutes. Stir the squash and cook, until a bit more browned all over, about 3 minutes longer. Reduce the heat to medium-low, cover the skillet, and cook until the squash is cooked through, about 2 minutes.

Transfer the squash to the plate with the sage leaves.

4. Add the pasta to the water and cook until al dente, about 8 minutes or just 1 or 2 minutes shy of the package directions. Scoop out and reserve about 1 cup of the cooking liquid and drain the pasta.

5. While the pasta cooks, squeeze out the sausage from the casing into the pan and use a spoon to break up the meat. Cook until the fat renders a bit and the meat browns, 3 to 4 minutes. Add the onion and cook, stirring, until softened, about 4 minutes longer. Add the spinach and cook, stirring, until wilted, 1 to 2 minutes.

6. Add the drained pasta and some of the reserved cooking liquid to the skillet and cook, stirring, until incorporated. Add the cheese and stir until melted. Fold in the butternut squash and loosen the pasta as needed with more of the cooking liquid. Season with more salt and some crushed red pepper if desired. Garnish with the fried sage leaves. Transfer to bowls and serve immediately.

Cook’s Note: Serve with a bitter greens salad made with escarole or radicchio. You can simply toss the leaves with lemon juice and salt followed by some olive oil. Or for an extra savory note, whisk together the lemon juice with a mashed anchovy first before adding the oil.

Nutrition (per serving): Calories: 873, Fat: 41g (Sat: 12g), Cholesterol: 76mg, Sodium: 1895mg, Carb: 89g, Fiber: 9g, Sugar: 6g, Protein: 37g winter 2025

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Crispy Chicken Thighs with Melted Fennel and Leeks MAKES 2 SERVINGS

Softly cooked vegetables sometimes get a bad rap, but when leeks and fennel are cooked with white wine and chicken, they become richly flavorful, almost forming a sort of sauce. A little bit of vinegar added in at the end perks up the flavors even more.

1 medium bulb fennel (about 12 ounces) 1 medium leek (about 8 ounces) 1 tablespoon extra virgin olive oil 4 bone-in chicken thighs (about 1½ pounds total) ½ teaspoon salt, plus more to taste

Freshly ground pepper, to taste ½ cup dry white wine or dry vermouth ½ cup chicken stock or low-sodium broth ½ teaspoon white wine vinegar

1. Heat the oven to 350°F. 2. Remove the stalks from the fennel and pick off 1 tablespoon of the fronds. Slice the fennel bulb into quarters lengthwise and cut out the tough core. Cut the fennel bulb crosswise about ¼ inch thick. You’ll have about 2 cups.

3. Slice off the root ends of the leeks. Thinly slice the leek into rings starting from the white end. Keep slicing as you reach the lighter green parts, removing the outer green layers as you reach them and continuing to slice the inner light green layers. Save the dark green pieces for stock.

Transfer sliced leek rings to a bowl of water and swish to remove any grit.

4. In a large, ovenproof skillet, heat the olive oil over medium-high heat.

Pat the chicken dry and season the chicken with ½ teaspoon salt and a few grinds of pepper and cook the chicken skin side down until the fat renders and the skin is golden and crusty, about 6 minutes. Flip the chicken and cook until the bottom is browned, about 2 minutes.

5. Reduce the heat to medium. Spoon off all but about 2 tablespoons of the fat. Add the leek and fennel and add a pinch of salt. Cook until softened, about 3 minutes. Add the wine or vermouth and bring to a boil over medium-high heat. Cook until most of the liquid evaporates, about 2 minutes. Add the stock and bring to a boil. Nestle the chicken thighs into the liquid and transfer the skillet to the oven.

6. Bake the chicken for 20 to 25 minutes, until it’s cooked through and much of the liquid has evaporated.

7. Transfer the chicken to plates. Stir the bit of vinegar into the melted vegetables and spoon onto plates. Garnish with fennel fronds and serve.

Cook’s Note: You can swap out the 4 bone-in chicken thighs for 2 bone-in chicken breasts. After you brown and crisp the skin, cook the breasts in the oven until the breasts reach 165°F, 15 to 20 minutes.

Nutrition (per serving): Calories: 666, Fat: 34g (Sat: 8g), Cholesterol: 182mg, Sodium: 1157mg, Carb: 20g, Fiber: 7g, Sugar: 5g, Protein: 60g

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White Fish with Creamy Clam Sauce MAKES 2 SERVINGS

Clams are so deliciously briny and make a great sauce base for white fish. You can use any type of mildly flavored white fish for this dish. If the fillets are thin and skinless, like flounder, you can cook them right in the sauce, which makes this a one-pot meal. For a nicer presentation, you can cook fillets separately.

This method is better when you have skin-on fillets—you can cook them so the skin becomes crisp. You’ll find both cooking options here.

5 2 1 ½

scallions garlic cloves, thinly sliced tablespoon unsalted butter cup dry white wine or dry vermouth 12 littleneck clams, scrubbed ½ cup heavy cream 2 (6-ounce) boneless fillets

of white fish, such as flounder, hake, or sea bass, skin-on or skinless Salt and pepper, to taste 1 tablespoon olive oil (optional) 1 tablespoon tarragon leaves, roughly chopped

1. Remove the root ends of the scallions and thinly slice the white and light green parts. Save the dark green pieces of scallion for garnish.

2. In a deep skillet with a lid, melt the butter over medium heat. Add the sliced scallions and garlic and cook until softened, about 3 minutes.

3. Add the white wine (or vermouth) and bring to a boil. Boil for 1 minute to allow the alcohol to evaporate. Add the clams, cover, and cook until they start to pop open, about 5 minutes. Using tongs, transfer the clams as they open to a bowl. Cover the clams as needed to encourage them to open. After about 10 minutes, discard any clams that do not open. You can remove the clam meat from their shells if desired.

4. Add the cream to the liquid and cook until slightly thickened, which is about 2 minutes.

5. If you have thin, skinless fillets, season them lightly with salt and pepper. You can nestle the fillets in the sauce, being sure to spoon some of the sauce over the top, then cover and cook over medium heat until opaque and flaky, about 5 minutes. Add the clams just to warm through. Transfer to plates, garnish with tarragon and some sliced scallion greens, and serve.

Cook’s Note: Alternatively, for a prettier presentation, heat the oil in a nonstick skillet over medium-high heat until it ripples. Season the fish lightly with salt and pepper. Add the fish skin (or skinned) side down and cook until nicely browned on the bottom, about 3 minutes. If there is skin, ideally it will be crisp. Flip the fish and cook just until cooked through, 1 to 3 minutes, depending on the thickness of your fillet. Add the clams to the sauce just to heat them through. Spoon the sauce onto plates.

Top with the fish skin side up and serve.

Nutrition (per serving): Calories: 508, Fat: 31g (Sat: 17g), Cholesterol: 176mg, Sodium: 513mg, Carb: 11g, Fiber: 1g, Sugar: 4g, Protein: 36g

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No-Bake Chocolate-Cardamom Pot de Crème with Orange-Scented Whipped Cream MAKES 2 SERVINGS

Some things are classics for a reason, like these gorgeously rich chocolate pots de crème with cloud-like whipped cream. A whisper of cardamom in the pots and fragrant orange in the cream make these taste extra grown-up. ¼ cup whole milk 1 tablespoon, plus ½ cup, heavy cream 3 tablespoons sugar, divided ¼ teaspoon ground cardamom 1 large egg yolk

3 ounces semisweet chocolate, finely chopped Pinch of salt ½ teaspoon finely grated orange zest Pomegranate arils, for serving (optional)

1. In a small saucepan, combine the milk, 1 tablespoon of the cream, 2 tablespoons of the sugar, and the cardamom. Cook over medium heat, swirling the pan, just until the milk is steaming and the sugar is dissolved.

2. Put the egg yolk in a small heatproof bowl and gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, whisking constantly, until slightly thickened, about 1 minute.

3. Remove the pan from the heat. Whisk in the chopped chocolate and salt until smooth. Pour the custard into 2 shallow glasses or shallow bowls and refrigerate until just cooled, about 30 minutes.

4. Meanwhile, in a medium bowl, rub together the orange zest and remaining 1 tablespoon sugar until the sugar is fragrant and feels like wet sand. Add the ½ cup heavy cream and beat until softly whipped. Dollop the cream on the pots de crème, sprinkle pomegranate arils over top, if using, and serve.

Nutrition (per serving): Calories: 549, Fat: 40g (Sat: 23g), Cholesterol: 163mg, Sodium: 112mg, Carb: 50g, Fiber: 3g, Sugar: 45g, Protein: 6g

Rib-Eye for Two with Smoky Rosemary-Lemon Butter MAKES 2 SERVINGS | PHOTO ON PAGE 43

Nothing makes a steak taste more luxurious than a brief bath in butter.

To add layers of flavor, you can quickly fry some aromatics—in this case, garlic, rosemary, lemon zest, and smoked paprika—in the butter. While you don’t have to season the steak in advance, it does make it more flavorful.

Also, be sure to let the steak rest before slicing.

1 (1¼ -inch thick) bone-in rib-eye steak (about 1¼ pounds) 1 teaspoon coarse sea salt, plus more to taste 1 tablespoon olive oil 2 tablespoons unsalted butter

2 peeled garlic cloves, smashed 1 (4-inch) piece of rosemary Finely grated zest of 1 lemon ¼ teaspoon smoked paprika Freshly ground black pepper, to taste

1. Pat the steak dry with a paper towel. Season with 1 teaspoon of the coarse salt and let stand at room temperature for 30 minutes or up to 1 hour.

2. Heat a heavy skillet, such as cast iron, over medium-high heat. Pat the steak dry again. Add the oil and heat it just until it starts to ripple. Using tongs to hold it in place, add the steak to the skillet so the fat cap along the edge of the steak is down. Move the steak as needed so you can brown the entire edge of the meat, 2 to 3 minutes total.

3. Set the steak so one of the larger sides is down and cook until it has a beautifully browned crust on the bottom, about 4 minutes. Flip the steak and cook until browned, 1 to 2 minutes longer.

4. Reduce the heat to medium-low and spoon off most of the fat in the skillet. Insert a thermometer in the thickest part of the steak.

5. Add the butter and tilt the skillet so as it melts, it pools on one side.

As soon as it melts, add your smashed garlic cloves and rosemary to the butter. Repeatedly spoon the fragrant butter over the steak, helping it cook from the top as well as the bottom.

6. After 1 to 2 minutes, when the steak reaches 125°F for medium-rare, transfer it to a cutting board. (If you prefer your meat more well done, you can continue bathing it in the butter until it reaches your desired temperature.)

7. Add the lemon zest and smoked paprika to the skillet and cook for a few seconds, until it’s very fragrant. Pour or spoon the butter over the steak and let it rest for 5 minutes.

8. Cut the steak off the bone. Slice the steak across the grain, sprinkle with more coarse salt and pepper, if desired, and serve.

Nutrition (per serving): Calories: 684, Fat: 50g (Sat: 20g), Cholesterol: 196mg, Sodium: 1289mg, Carb: 2g, Fiber: 0.6g, Sugar: 0.2g, Protein: 55g

Garlic-Parmesan Roasted Potatoes and Brussels Sprouts MAKES 2 SERVINGS | PHOTO ON PAGE 43

Serve these satisfying roasted veggies with any of the main courses here.

They’re delicious with all of the different sauces while having plenty of flavor all on their own.

8 ounces baby potatoes, sliced in half lengthwise 8 ounces Brussels sprouts, sliced in half lengthwise 2 tablespoons extra virgin olive oil 1 teaspoon fresh thyme leaves or ½ teaspoon dried ¼ teaspoon salt, plus more to taste

Freshly ground pepper, to taste 1 large garlic clove, finely grated 1 ounce finely grated Parmigiano-Reggiano cheese (about ¼ cup) Chopped parsley, for garnish (optional)

1. Heat the oven to 425°F. 2. On a baking sheet, toss the potatoes and Brussels sprouts with the olive oil, thyme, ¼ teaspoon salt, and a few grinds of pepper. Turn the potatoes and Brussels sprouts so the cut sides are down.

3. Roast the vegetables until browned on the bottom and tender, about 20 to 25 minutes.

4. While they roast, rub together the grated garlic with the cheese.

5. When the vegetables are tender, sprinkle over the garlic and cheese mixture and stir until they’re well coated. Return them to the oven and cook until the cheese melts and dries out, about 3 minutes. If you prefer, you can continue roasting until the cheese forms a bit of a browned crust, about 2 minutes longer.

6. Season the vegetables with a bit more salt and pepper if desired.

Sprinkle the vegetables with chopped parsley, if using, and serve.

Nutrition (per serving): Calories: 307, Fat: 18g (Sat: 4g), Cholesterol: 10mg, Sodium: 496mg, Carb: 29g, Fiber: 5g, Sugar: 4g, Protein: 11g winter 2025

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Meet

Nicole Aufderhar Baker, artist, and finalist on ‘The Great American Baking Show’

BY JERROD SUMNER

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N

icole Aufderhar is a true Renaissance woman whose creative pursuits span photography, leatherworking, and, of course, baking—a talent that landed her a spot on Roku’s “The Great American Baking Show” 2024, where she made it to the finals, and has earned her over 20 ribbons at the Minnesota State Fair.

Hailing from Walker, Minnesota, Aufderhar’s love for her home state shines through in her work, drawing from the natural beauty of the Chippewa National Forest and Leech Lake, the state’s third largest lake, which she calls home.

Her bakes are as practical as they are inventive, often incorporating foraged ingredients that reflect the changing seasons. Whether it’s a tart made with highbush cranberries, or a cake infused with local flavors, Nicole’s creations are a testament to her ingenuity and connection to her surroundings.

Recently, we caught up with Aufderhar about her multifaceted artistic journey and how she finds a sense of purpose in the kitchen.

What impresses me most about you is that you are kind of a Renaissance lady—you’re creative through and through. You have the photography, the leatherworking.

Now you’re known for the TV show and baking. Were you encouraged in the family home to be creative?

Yeah, my mom is super creative herself, musically and artistically. So that was always encouraged. … and it was always pursued, all through school, art classes, and music classes. I’ve always been drawn to the creative arts and all its forms.

PHOTO DARIN K AMNETZ

What does your mom think about your journey now?

Oh gosh, she’s a typical mom, and she’s very proud. She’s always saying, ‘I don’t know where you got this from.’ And I’m like, ‘Well, I got it from you. Believe it or not, you’re incredible yourself.’

She’s just very proud of everything I do and takes every chance she gets to tell strangers what I’m capable of. She had her leather bag [made by Aufderhar] the other day, and someone complimented it. So, she started pulling out everything from her bag and saying, ‘Oh, and she made this, and she made this. Oh, she was on the baking show.’

Tell me about your process from recipe to baking. I always think it ends when you share the bake or the first bite that you take. So, what’s your process?

I’m pretty much always thinking of baking, like when I’m up here in my art studio right now as I’m working on journals. Because I do so much foraging,

I’ll think about what’s in season right now … ‘Oh, what can I do with that?’ It’s a process that starts with me thinking about what’s currently available around me and what I can then do with [it], whether it’s making a puree and then doing a tart with it, or if it’s something I can chop up and put in a cake.

When the show came out, I thought, ‘What can I do in a bake that’ll help me announce it?’ I made this cookie puzzle and slowly made a video of it coming together to announce that I was on the show. I like creating bakes that surprise people. They tell a story and surprise people, like, ‘I can’t believe you made that out of whatever it is.’ That’s kind of fun for me. It’s something that I like.

It’s just a constant thought process.

Honestly, I don’t sit down one day and be like, ‘all right, I got to plan something.’

It’s just always on my mind.

So, if we eat first with our eyes, how important is that aesthetic to the bake?

Can it still be ugly and taste good?

Yes, it certainly can, but I learned from an early age that, with the State Fair baking, it was ingrained in me that things have to look good because that is the first thing that they judge. I grew up learning that from my step-grandma, who did baking for the fair. So, I’ve always known that. Plus, I’m just an artist. It could be the best-tasting thing ever, but no one will know if it’s not appetizing to look at.

I will say that I may sometimes sacrifice style over substance, but that’s just kind of what I enjoy. And it’s usually pretty good anyway.

How do you want people to feel when they eat one of your bakes?

Oh, gosh, it’s so funny, I usually leave the room when people try my stuff.

What is that about?

I don’t know. I’m still convinced I’m the worst baker in the world. So, I guess my main thing is I just don’t want them to hate it. I want them to feel joyful and nostalgic and all that.

Talk to me about nostalgia.

I think because my baking tends to go back to many traditional things, things that I grew up with, I hope that people will be taken back to the things that they maybe had growing up, but I’ve added elements to it that they didn’t have. So, it’s got that familiarity, but then also it’s, ‘oh, that's a new take on it, and it actually works, and it’s good.’

I've read a lot of the interviews with you, and even on the show, you talk about doubting yourself. Does baking help?

Oh, yeah, yeah. And it’s so funny. It’s been like that my whole life, even in school, like with tests. If I got one wrong, people tell me, ‘Oh, it's okay.’

I’ve always been a perfectionist. I don’t know why. And so, it just makes me think that it has to be right.

How do you stay inspired when things get rough?

Like any kind of creative thing that I do, whether it’s my art or my baking, it’s also my comfort for me. So even if I’m struggling with something that I’m doing in the kitchen, or in my studio, the fact that I’m doing it helps.

Does it ground you?

It might be something that challenges me. But it’s also what grounds me and what drives me. I don’t really know what else to do with myself beyond creating something.

So, is baking calming to you?

As you saw on the show, I am kind of chaotic in the kitchen. Running my own business and doing the creativity thing full-time is very demanding. There’s a lot of stress involved. And so, if baking is my creative passion, it doesn't have the stress of needing to sell and market it. winter 2025

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“[Baking] might be something that challenges me, but it’s also what grounds me and what drives me. I don’t really know what else to do with myself beyond creating something.”

–Nicole Aufderhar

I can just go in and do whatever the heck I want to do. And even if it goes terribly, even if I have like an anxiety attack in the middle of it, I can almost always step back and just feel calm.

connected to her is something that my mom always did, and we grew up doing it together as a family. So that’s probably my first and strongest food memory, which is Christmastime just doing those.

What do you think makes a great American baker?

I think I’m a little different. You have to be able to rely on your instincts. You can research something all day and have all the cookbooks in the world, but the best way to get better at it and to become a great baker is just by doing and learning your own kitchen, your own ingredients, and how you work. I do some things that if people saw how I did it, they’d be like, ‘That is so not the correct way.’ But that’s how I’ve learned, those are what my instincts have shown me works. And so, I think the key is not doubting yourself, trusting those instincts, and being willing to try new things. There are things I make now that I never would have dreamed of two years ago. People always tell me, ‘Oh, I could never do that.’ And I’m like, ‘Neither could I.’ I think it’s just the courage to try.

What do you never get tired of baking?

Pâte à choux. I could do that all day, every day.

What is your first memory of being in the kitchen?

My first memory, gosh, is probably actually a baking one. I was pretending to make a cake in my brother’s crib. That’s the first thing I remember. Actually, a real baking memory: We were a household that did the Nestlé chocolate chip thing and did Christmas cookies. That’s probably my strongest thing with my grandma who passed away before I was born. I talk about her a lot. She had this recipe for old-fashioned sugar cookies. Staying

What do you never want to bake again from the show?

The finale technical, seven-layer slice, tropical-flavored opera cake thing… I am not a cake person.

Favorite Minnesota food?

Wild rice. I make wild rice bread, I make wild rice burgers, and wild rice soup, especially because I live up where I live.

Favorite flavor combination?

A fruit, a nut, and a spice. I always try to get those three things in almost every bake I do. That’s kind of my go-to. I made a tart last fall; it had a rosemary short crust and a cranberry custard. And then there were pecans somewhere, too.

What do you do when a bake goes wrong?

When a bake goes wrong, I’m usually glad I’m the only one in the kitchen.

Not everyone can witness my emotional meltdown. I’ll let myself freak out for a while, but then the important thing is that you’re not gonna be able to finish it if you’re freaking out, so I always try to bring myself back and remember the main thing is, can it be saved? I usually try to run through these questions:

Can it be saved? How do I do it? Honestly, the ingredients are so expensive, and I don’t want to waste them. I never want my reaction to be like ‘well, that’s done,’ and toss it in the trash. So, after I have my freak out, I move on.

Are you glad you did ‘The Great American Baking Show’?

I am. I really am. I went in with the right expectations of the experience, being open to whatever may or may not come from it. I just wanted to have fun. I wanted to make some friends maybe. I wasn’t there to win it all or get a ‘Hollywood handshake,’ I just wanted to have an experience and enjoy it for what it is. I’m so glad I did it. I would do it again, even with the stress and the occasional tear, because the experience itself was terrific.

Everything that’s happened since is amazing. I’m just very grateful that I was given that opportunity.

It seems like you made really good friends really quickly. What do you think makes that community so inclusive?

I think it’s because food is something that is easy to relate to, just at its core.

A lot of the people that I’ve met, we’ve all gotten into baking for similar things, we grew up with it, or it’s this creative outlet that lets us show off a bit of who we are but doesn’t have pressure, it’s just fun. We’re all so different, but yet, that’s the thing that ties us together. I don’t know why it ties us together, but it does.

It’s just a language that is pretty easy to speak, and we all speak it, so it's easy to bond and form friendships through it.

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Apple, Cranberry, and Pecan Hand Pies MAKES 14 SERVINGS RECIPE BY NICOLE AUFDERHAR

Plan ahead: The night before making these hand pies, you will soak the cranberries, and you can also make the pie dough ahead. for the pie dough

520g (41⁄3 cups) all-purpose flour 2½ teaspoons salt 120g (1⁄2 cup) vegetable shortening 226g (2 sticks) unsalted butter 10-12 tablespoons ice water for the filling

85g (about scant 2⁄3 cup) dried cranberries Bourbon, just to cover cranberries 150g (1 cup) pecans 4-5 medium apples, peeled, cored, and cut into ½-inch pieces (about 4½ cups) 250g (1¼ cups) dark brown sugar 2 teaspoons cinnamon ½ teaspoon nutmeg ¼ teaspoon allspice 1 teaspoon vanilla bean paste 3 tablespoons all-purpose flour 4 tablespoons unsalted butter for assembling

1 large egg mixed with ½ teaspoon water Demerara sugar

PHOTO NICOLE AUFDERHAR

1. Prep the cranberries: Soak the dried cranberries in a jar overnight with enough bourbon to just cover them.

2. Make the pie dough: In a large bowl, whisk together flour and salt. Add the shortening to the flour in large chunks. Use your fingers to rub it into the flour until the mixture resembles coarse crumbs.

3. Cut the butter into ½-inch pieces and add to the flour by squeezing the chunks into the flour between your fingers. You’ll want to leave them in large, flattened pieces to create layers in your pastry.

4. Add ice water, several tablespoons at a time. Toss your pastry with a fork after each addition. Add just enough water that the pastry holds when pressed together.

5. Tip pastry out onto plastic wrap and press into a 1-inch thick disc. Place in refrigerator until time to bake.

6. Make the Filling: Toast pecans in a 350°F oven for 10 minutes. Cool and chop.

7. Core, peel, and chop the apples. Add them to a medium pot.

8. Add the brown sugar, cinnamon, nutmeg, and allspice. Cook over medium heat, stirring

frequently until mixture begins to boil. Turn heat down to low and simmer for 15 minutes, stirring occasionally.

9. Drain the excess bourbon from the dried cranberries and add the cranberries to the apple mixture. Continue cooking for another 5 minutes until apples are softened but not breaking apart.

10. Stir in vanilla and pecans. Add flour and stir constantly for 1 to 2 minutes until mixture is thickened. Off heat, add the butter and when melted, stir to combine.

11. Place filling in refrigerator and cool.

12. To assemble and bake the hand pies: Set oven to 400°F and line 2 baking sheets with parchment paper.

13. In a small bowl, whisk together egg and water to create an egg wash. Set aside.

14. Roll out pastry on a floured surface until it’s approximately ½-inch thick, fold in half, and roll out again until its 1⁄8-inch thick. This simple fold and roll will give you lots of flaky layers.

15. Using a 5-inch round cutter or a small plate and a knife, cut out 10 pastry circles. Gather the scraps and re-roll. Cut another 4 pastry circles.

16. Transfer the circles to the prepared baking sheets. Use a pastry brush to brush the edges with the egg wash.

17. Place 3 to 4 tablespoons filling onto each circle. Fold in half and press the edges together with your fingers and then a fork to seal.

Put the assembled hand pies in the refrigerator for 15 minutes.

18. Remove the pies from the refrigerator, brush the tops with egg wash, sprinkle demerara sugar on top, and use a sharp knife to cut three slits into the top of each pie.

19. Bake 20 to 25 minutes, rotating halfway through, until golden brown and you can hear the filling bubbling.

20. Remove from the oven and serve warm or allow to cool to room temperature before serving. Store in an airtight container at room temperature for up to 5 days.

Editor’s Note: Bakers often weigh ingredients for precise results, so Aufderhar’s measurements are included in the recipe. If you don’t have a scale, we have also provided conversions. winter 2025

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pairings

Balancing Act Uncork delicious pasta partners by mary subialka basic principle that’s helpful when pairing any food and wine is to balance tastes. Salty, sour, or bitter foods can make a wine seem sweeter and less tannic (astringent or puckering), while sweet or savory foods can make a wine seem less sweet and more tannic and acidic.

For the classic teaming of pasta and wine, then, a somewhat sweet taste like Italian tomato sauce can make wine seem drier, so an off-dry (slightly sweet) wine such as Chenin Blanc or Riesling can balance the flavor if you prefer white wine. You can also try Pinot Grigio or Sauvignon Blanc. Red wines that pair well with tomato-based pasta sauce, including Bolognese, include Cabernet Sauvignon and fruity Zinfandel or Pinot Noir. Chianti Classico, distinguished by a black rooster seal on the label, is a classic pairing for pasta tossed with red sauce.

Creamy Alfredo and buttery sauces call for Chardonnay’s buttery flavor tones to complement the dish, and Sauvignon Blanc and Riesling balance with creamy sauces. Pesto pairs with wines that are not too heavy or acidic, so try Chablis (which is Chardonnay), Sauvignon Blanc, or Pinot Grigio.

When you’re dishing up seafood pasta, white wines including Sauvignon Blanc, Pinot Grigio, and Riesling are classic pairings. With Shrimp Scampi, for example, crisp white wines such as Pinot Grigio or Sauvignon Blanc can help balance the buttery nature of the dish, or unoaked Chardonnay can complement that butter.

If you prefer red, choose a light-bodied wine with lower tannin content for the scampi, such as Pinot Noir, Rioja, or Beaujolais Nouveau.

White wine also helps balance the creaminess in carbonara. Open a bottle of Pinot Grigio or Sauvignon Blanc. If you prefer red, Pinot Noir, Malbec, and Chianti’s balance of acidity and body can complement the pasta’s creaminess.

Like some spice? The key is to reach for a wine that has enough body to stand up to the spice without overpowering your meal with its tannins. Dry whites including Pinot Grigio, Chardonnay, and Riesling are crisp and light wines that can team up well with the spicy pasta meal. For red wines, bold and tannic Cabernet Sauvignon or Chianti would stand up to the strong flavors and help you raise a glass to delicious pasta partners.

PHOTO TERRY BRENNAN FOOD STYLING LARA MIKLASEVICS

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IS YOUR MARKETING CAMPAIGN GOING SOUR?

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Every business needs to deploy effective marketing campaigns to reach and convert customers.

Adding digital tactics to your marketing will increase touch points and combining it with traditional media like print will increase your ROI.

CONTACT US TODAY! TAMMY GALVIN, Publisher tgalvin@greenspring.com • 612-371-5869

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