Allrecipes - Oct/Nov 2021 by Lawrence Ambrocio

F R O M A L L R E C I P E S . C O M , T H E W O R L D ’ S L A R G E S T F O O D C O M M U N I T Y. 2 2 M I L L I O N M E M B E R S & C O U N T I N G !

YOUR WAY Cheesecake with Cranberry Glaze and Sugared Cranberries p.49

holiday-worthy recipes to mix & match for menus you’ll love

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Perfect for Baking!

See Tasty Recipes: werthers-original.us/en/recipes

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contents In Every Issue

4 6

RECIPE INDEX

LETTER FROM THE EDITOR

The Greatest Grilled Turkey

104

LAST CALL

Hot or cold, this thermos cocktail warms the soul.

Mixer

CHILI AND CHILL

KITCHEN ENVY

NEXT-LEVEL

FOOD Rx

COOK TO FOLLOW

Host a low-key crafting party for your inner circle with a chili bar and homemade candles. Clear clutter, get more elbow room, and make even the smallest kitchen work better. Branch out from maple syrup with birch, hickory, walnut, beech, and more. Feeling stressed? Keep calm and eat your root vegetables. Meet barbecue and football fan Chef Chicageaux—and get his most popular recipe.

Trending THE THANKSGIVING P L AY B O O K

TURKEY AND FRIENDS

SO MANY SIDES

TOP IF OFF

DESSERTS FOR DAYS

Centerpiece-worthy roasts fit for any way you celebrate. Build your menu with tried and trusted side dishes from the Allrecipes community.

Need a last-minute appetizer? Easy, breezy Brie to the rescue! Settle into the sweetest spot: the dessert table.

A L L R E C I P E S .CO M

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O c to b e r/ N ove m b e r 2 0 2 1 CO N T E N T S

on the cover F R O M A L L R E C I P E S . C O M , T H E W O R L D ’ S L A R G E S T F O O D C O M M U N I T Y. 2 2 M I L L I O N M E M B E R S & C O U N T I N G !

YOUR WAY

Dinner Fix

Cheesecake with Cranberry Glaze and Sugared Cranberries

SECRETS TO BETTER SOUP

p.49

holiday-worthy recipes to mix & match for menus you’ll love

Recipes and tips every soup-maker needs to know.

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DO-IT-ALL DOUGH

A dynamite yeast dough that works for rolls, sweet breads, crescents, and more.

SIMPLE SIDES

MAKE IT A MEAL

PHOTOGRAPHER

Brie Passano

FOOD STYLIST

Lauren McAnelly PROP STYLIST

Easy, tasty sides that start with fast-from-yourfreezer ingredients.

Sue Mitchell

Let us plan dinner for you this week, with five menus starring recipes in this issue.

WEEKNIGHT WINNERS No-fuss main

dishes you can have on your table in 30 minutes or less.

Good for You

BRIGHT IDEAS

RECIPE MAKEOVERS

FOOD FOR THOUGHT

A broth-based recipe for healthier—yet still creamy— mashed potatoes and more. Casseroles reign supreme for crowd-pleasing flavors. Take your pick of cheesy breakfast casseroles and baked Parms. Many are cutting back on dairy, a key source of calcium. Learn how to be sure you’re getting enough calcium, with or without traditional dairy.

Family

FOR KIDS

CLEAN FREAK

Peanut butter and pumpkin treats for your pup. Plus, ways to encourage kindness. Tips to disinfect and protect against viruses and bacteria.

FAVORITES YOU’LL LOVE

Recently shared recipes to save and try before, after, and beyond Turkey Day.

104 A L L R E C I P E S .CO M

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Pull-Apart Sweet Bread

Sandwich Bread

Eggplant Parmesan Casserole

Sweet Potato Cupcakes with Toasted Marshmallow Frosting

Low-Carb Spaghetti Squash Alfredo

102

Vegan Sweet Potato Chili

Whole Roasted Cauliflower with Smoked Paprika

Brie with Maple, Apple, and Pecans (plus four other ways to top and serve)

Chef John’s Butternut Bisque

104

Cider-Bourbon Thermos Cocktail

Beef

Jackie’s Killer Krab Dip

103

Mulled Cranberry Juice

Caldo de Res (Mexican Beef Soup)

Pigs in a Blanket

French Onion Soup Gratinée

100

Sausage-Stuffed Mushrooms with Cranberry Drizzle

Ground Beef Noodle Bowls

101

Turkey Gravy Poutine with Air Fryer Fries

Fish & Seafood

Better-Than-Gravy Creamed Pearl Onions

Cranberry Sauce Extraordinaire

Garlic Butter Mixed Veggies

Green Bean-Artichoke Casserole

Chicageaux Shrimp and Grits

Heavenly Halibut

100

Julian’s Festive Tuna Salad

Jazzed-Up Fries

Lime-Cilantro Cauliflower Rice

Bourbon-Glazed Ham

Make-Ahead Turkey Gravy

Cheesy Tot Breakfast Casserole

Mashed Celeriac

Mashed Potatoes

Mashed Turnips

Mashed Veg Formula

Nanny Rosalind’s Cornbread Dressing

Roasted Beets with Goat Cheese and Walnuts

Pork

78 66

Individual Beef Wellingtons

SIDE DISHES

Vegetarian

MAIN DISHES

APPETIZERS & DRINKS

Pecan Pie Bars I

BREADS & DESSERTS

recipe index

Breadsticks

Honey Mustard Pork Chops

Chai Apple Pie

Poultry

Cheesecake with Cranberry Glaze and Sugared Cranberries

Chocolate Silk Pie

Cinnamon Rolls

Chicken Parmesan Pasta Casserole

Crescent Rolls

Chicken Pasta with Cajun Seasoning

Slow Cooker Mashed Potatoes

Dinner Rolls

Greatest Grilled Turkey

Sweet Potato Streusel Casserole with Coconut

Do-it-All Dough

Lemon Chicken Orzo Soup

Flatbread Pizza

Grandma’s Banana Pudding

Roast Spatchcock Turkey

Warm Brussels Sprout Salad with Hazelnuts and Cranberries

102

Grandmother’s Buttermilk Cornbread

102

Slow Cooker Chicken Chili

103

Mini Cinnamon Rolls

Cauliflower Tot and Turkey Sausage Breakfast Casserole

Recipes in the magazine are put through our test kitchens to ensure you’ll have success, so they may not exactly match what’s on the site.

THESE ICONS HIGHLIGHT KEY FEATURES TO MAKE YOUR BROWSING EASIER

How-to Video See the recipe in motion on Allrecipes.com.

Healthy Pick In line with U.S. Department of Agriculture healthy eating guidelines for a 2,000-calories-per-day diet.

Hidden Gem A newer recipe that deserves your attention.

Quick Ready in 35 minutes or less. Vegetarian Contains no meat, poultry, or seafood. May contain dairy products or eggs.

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Gluten-Free Contains no wheat, rye, or barley (or products that typically contain or are processed with those grains). Products vary; always check labels. Vegan Free of animal products.

Spill the beans:

the secret is in the beans.

GOYA® Red Kidney Beans, real quality for Real-Life Chefs.

Three Bean Vegetarian Chili Ingredients 1 can (15.5 oz.) GOYA® Red Kidney Beans, undrained 1 can (15.5 oz.) GOYA® Black Beans, drained and rinsed 1 can (15.5 oz.) GOYA® Pinto Beans, undrained 3 tbsp. GOYA® Extra Virgin Olive Oil ½ medium yellow onion, ﬁnely chopped 1 medium carrot, peeled and cut into ¼” pieces 2 small green and/or yellow zucchini, cut into ¼” pieces 2 tsp. chili powder 2 tsp. GOYA® Minced Garlic 1 pepper, ﬁnely chopped, plus 1 tsp. sauce from 1 can GOYA® Chipotle Peppers in Adobo Sauce 1 can (28 oz.) GOYA® Crushed Tomatoes ½ tsp. GOYA® Adobo All-Purpose Seasoning with Pepper For step-by-step instructions, visit goya.com/beanchili

L E T T E R F R O M T H E E D I TO R

An uncertain world makes it impossible to predict exactly how Thanksgiving will shake out this year. But what happens in your kitchen, around your table, and on your plate is still mostly up to you. And we’re still betting it’s going to be tasty.

As of this writing, it’s looking like that might not be advisable or possible for everyone. But, hey! We’re still here. We’re still hopeful. And we’re still eager to help you make the most delectable meals for the people in your orbit, fill up on the dishes you crave, and find some new keepers, too. That’s why, pandemic or not, we’ve turned our Trending section (page 32) into a Thanksgiving Playbook. Try one or more of our tried-and-trusted roasts—a spatchcocked turkey that cooks up in a hurry, a bird that gets a spicy-sweet glaze and smoke from the grill, cute little beef Wellingtons, a gorgeous pineapplebourbon ham, and even a dynamite whole roasted cauliflower. Find a new side dish from the personal favorites of our magazine and digital staff, Allrecipes Allstars, and other creative cooks. (Who knows, my creamed pearl onions just might upstage the gravy!) Or sweeten your outlook with one of our many festive desserts, as great for a potluck as for over-the-fence sharing with neighbors and friends. We’ve got foolproof casseroles, secret family recipes, and dishes you can prep ahead so that on the big day, whatever it looks like for you, you’ll be well on your way to deliciousness.

NICHOLE AKSAMIT Editor in Chief

spice things up AVAILABLE NOW ON AMAZON!

Fresh spices are key to flavorful dishes. If yours smell a little dusty, it’s probably time to restock. Our brand-new Allrecipes spices come in three-jar sets that also make great gifts for fellow cooks and bakers. LETTERS & COMMENTS: feedback@armagazine.com

SUBSCRIPTION HELP: allrecipes.com/magaccount or email us at alrcustserv@cdsfulfillment.com or call 800-837-9017 FOLLOW US ON SOCIAL! @allrecipes

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OCT/NOV 2021

PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER; HAIR: REBECCA M C CUNE; MAKEUP: JACKIE SCHMILLEN

As we began planning this issue, with 2020’s Turkey Day via Zoom in the rearview, we hoped Thanksgiving 2021 would be truly epic. I had visions of a ginormous potluck with a mile-long table and a week or more of smaller Friendsgiving gatherings to make up for lost time.

Seal the Deal for Your Best Holidays Ever We hope your holiday table will have some extra guests this year! No need to worry about putting together your favorite holiday spread. Our most versatile wrap ever, Glad Press’n Seal® is here to make the season bright, and help make your holiday meals—from prep to cooking to leftover storage—stress-free!

With a 10x tighter seal than leading store-brand food wraps, Press’n Seal® food wrap’s multi-surface cling will stick to almost anything. Seal pre-chopped vegetables in your wooden or glass prep bowls to keep them fresh until cooking time. Use our leakproof seal to marinate and refrigerate your meats in ceramic, plastic, or stainless steel for your most ﬂavorful holiday dishes ever. And, thanks to Glad Press’n Seal®’s moisture block and airtight seal, you can store leftovers that are 2x freshness-protected for days—or send some home with guests! SCAN HERE for more information

As you read this issue, keep an eye out for more meal-prep and storage tips from Glad Press’n Seal® to help make this holiday season the best ever.

@ allrecipes.com

have a foolproof

THANKSGIVING

YOUR T-DAY PLANNER

Follow along on Facebook and Instagram as we prep for the big event. Get timely tips for gathering your gear, creating a killer shopping list, coming up with a make-ahead cooking plan, and more. See details at armagazine .com/planner

THE side(s) SHOW Bird is the word at most holiday meals, but the sides often steal the show. We have 16 winners in this issue (pp. 40–46 and 82). And online, we’ve rounded up great side dishes from more brands you love, including Better Homes & Gardens, Food & Wine, Southern Living, Martha Stewart Living, and EatingWell. Check them out at armagazine.com/sides-show

WARM BRUSSELS SPROUT SALAD WITH HAZELNUTS AND CRANBERRIES p.41

No one wants to mess up the biggest meal of the year. And the Allrecipes community of home cooks is here with tried-and-trusted recipes and tips for your most successful Thanksgiving ever. We’ve got you covered with meal planning, what to bring to your first holiday with your significant other’s family, how to handle the stress of multiple celebrations, and even what to make if you loathe turkey. First, check out our special Thanksgiving Playbook, which starts on page 32 and is loaded with holiday favorites from our editors, readers, and Allstars. Then dive into all the website has to offer!

You can cook that!

Our step-by-step guide includes head-start tips, menus, shopping guides, how-to videos, and of course, recipes to guarantee Thanksgiving Day success. Scan this QR with your phone or click over to armagazine.com/foolproof-thanksgiving

YOUR HOTLINE FOR HELP You’ve got Turkey Day dilemmas, and we’ve got solutions on the

Allrecipes Thanksgiving Hotline. Join us for live chats with our experts daily from noon to 3 p.m. CST on November 21–24, and on Thanksgiving Day from 9 a.m. to noon CST. We’ll be at youtube.com/allrecipes

ALLRECIPES.COM

OCT/NOV 2021

PHOTOS: (SALAD) BRIE PASSANO. (FRIENDS) GETTY IMAGES

WHAT’S NEW & TRENDING

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CERTIFIED SAFER FOR YOU AND YOUR FAMILY

Made with 6 essential ingredients;† delivers the deep clean you need from the brand you trust. ARM & HAMMER™ Clean & Simple™. Deeper Clean, Fewer Ingredients.‡ plus water vs. original ARM & HAMMER †

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PHOTO: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

CHILI & CHILL

KITCHEN ENVY

mixer NEXT-LEVEL

VEGAN SWEET P OTATO C H I L I

anchors a relaxing fall get-together

ALLRECIPES.COM

OCT/NOV 2021

FOOD Rx

BUTTERMILK

PROP STYLING SUE MITCHELL

chili chill

GRANDMOTHER’S

FOOD STYLING LAUREN MCANELLY

MULLED CRANBERRY JUICE

Invite your inner circle for food, crafts, and conversation. Make homemade candles and ladle up comfort by the bowlful.

BY CAITLYN DIIMIG, RD

PHOTOS BRIE PASSANO

AND

CORNBREAD

SLOW COOKER CHICKEN CHILI

MIXER VEGAN SWEET P OTATO CHILI

MINI CINNAMON ROLLS

Recipes on pp.102–103

ALLRECIPES.COM

OCT/NOV 2021

Chili & Chill MIXER

MULLED

TOPPERS

galore

CRANBERRY JUICE

p.103

Dress up your cornbread, mulled juice, and chili with toppings you have on hand: BUTTER, HONEY, OR MAPLE SYRUP CINNAMON STICKS AND ORANGE OR LEMON TWISTS

GRANDMOTHER’S

SOUR CREAM, GREEK-STYLE YOGURT, SHREDDED CHEDDAR, OR CRUMBLED COTIJA

BUTTERMILK CORNBREAD

p.102

SLICED RADISHES, JALAPEÑOS, OR GREEN ONIONS TORTILLA CHIPS, STRIPS, OR ROASTED PEPITAS SHREDDED LETTUCE, FRESH CILANTRO, OR LIME WEDGES

light it up You can find candle-making supplies at crafts stores or online. We used kits from Bramble Berry, which offers several scents and jar types. From $35 at brambleberry.com Prefer to upcycle? Buy wax and wicks and use orphaned drinking glasses or those little yogurt containers and jam jars you’ve been accumulating. For this look, we used cocktail glasses made of recycled Mexican glass. If you prefer, make the candles ahead of time and give them as party favors, paired with stylish matchboxes. Choose from 100+ designs at Matchboxmart. $7 at matchboxmart.com

ALLRECIPES.COM

OCT/NOV 2021

Holidays are better with

# betterwithmms

and

Chili & Chill MIXER

with

Perfect Pumpkin Pie Prep

Total

Ingredients

Servings

25 MIN

3 HR 30 MIN

Ingredients 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box 2 eggs 3⁄4 cup sugar 1 ½ teaspoons pumpkin pie spice ½ teaspoon salt 1 can (15 oz) pumpkin (not pumpkin pie mix) 1 can (12 oz) evaporated milk (1 ½ cups)

Heat oven to 425°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.

In large bowl, beat eggs with wire whisk. Stir in remaining ingredients until well blended. Pour into crustlined pan.

Bake 15 minutes. Reduce oven temperature to 350°F; bake 40 to 50 minutes longer or until knife inserted near center comes out clean. Cool completely, about 2 hours. Store in refrigerator.

SLOW COOKER CHICKEN CHILI

p.102

ALLRECIPES.COM

OCT/NOV 2021

with Perfect Pumpkin Pie

Find recipe inspiration at pillsbury.com

By Sally Finder Weepie

SHELVING

Floating shelves tucked near the range or above the sink are a great place to stow dishes and serving pieces (so they’re right at hand when it’s time to set the table) or your favorite cookbooks.

TURN A

CUP BOA RD

INTO AN APPLIANCE GARAGE Moving the microwave, coffee maker, and toaster off the counter and behind a cabinet door expands your workspace and makes a small kitchen feel bigger.

PHOTOS: HELEN NORMAN

COUNTER MEASURES

Clear clutter, get more elbow room, and make even the smallest kitchen work in a big way, just in time for your Thanksgiving cook-a-thon.

SQUEEZE IN SOME EXTRA

K i t c h e n E nv y M I X E R

EDIT YOUR

CO UNTERS

Keep what’s pretty and most-used on countertops and in glassfront cabinets. Stow utilitarian cookware behind closed doors. And tuck items you use only once in a blue moon in the top cabinets. (P.S.: Switching a cabinet door or two from solid to glass gives a tiny space a bigger feel.)

ALLRECIPES.COM

ADD AN

IS LA ND

Adding a two-tier utility table increases hard-to-comeby counter space. It serves as a prep station before dinner, then a handy spot to rest pans and bowls before tonight’s dishes move to the dining table. The bottom shelf is also great for bulky countertop appliances. Trinity Pro EcoStorage 24x48-inch stainless-steel kitchen utility table, $341 at homedepot.com

OCT/NOV 2021

N ex t - L eve l M I X E R

It’s kind of a sappy story. There’s more than one tree syrup in the forest. Branch out from maple syrup with birch, hickory, walnut, beech, and more. They’ll intrigue your palate and inspire your cooking. By Cheryl Slocum

The sap or bark of more than 20 tree species can be transformed into delicious syrups. A few types to try:

Birch

Mildly sweet, birch syrup’s rich, bold, and tangy flavor complements both savory and sweet dishes. Mix it up in a cocktail. Brush it on as a glaze on Brussels sprouts, fish, or roasts. Or use it to punch up the taste of cookies, caramel corn, and muffins.

Hickory

With its slightly spicy notes, hickory syrup can sweeten hot cocoa or buttercream frosting and makes a great grilling companion in marinades or barbecue sauces.

Beech

The sap of American beech trees distills to a syrup that’s intense, with dark caramel and raisin flavors. Try it where you might otherwise use molasses—such as in gingerbread, baked beans, and pecan pie.

Palm

Palm syrup can be tapped from a variety of palm trees, including date and coconut. Widely used in Southeast Asian cooking, it imparts a caramelly, brown sugar-like flavor.

Wait, there’s more!

Look for rarer syrups like sycamore (with a whiff of butterscotch and honey), walnut (with its rich and buttery flavor), and pine (with a hint of mint) at boutiques and farmers markets. They’re also sometimes included in blends with maple syrup.

BARK UP THE RIGHT TREE

Falling Bark Farm steeps toasted shagbark in water and then cooks it with cane sugar for its Clarke County, Virginia, original hickory syrup. It has a slightly spicy and smoky flavor. $12 for 12 oz. at fallingbarkfarm.com

This all-birch syrup, tapped from Botanical Springs’ trees in Montgomery, Vermont, has prominent molasses and tart cherry notes. $15 for 1.75 oz. at botanicalsprings.buzz

DABBLE, THEN DIVE IN

New Leaf’s forests in the foothills of the Adirondack Mountains in New York and the Green Mountains of Vermont produce a range of syrups, including blends like Maple Walnut and Maple Birch, plus single-varietal syrups like American Beech. From $3 for 2 oz. at newleaftreesyrups.com

ALLRECIPES.COM

OCT/NOV 2021

SPRUCE UP YOUR COCKTAIL

The tender tips of evergreen branches gathered from throughout the state are used to make Vena’s Fizz House’s Maine Pine Syrup. Add it to drinks (and other recipes, too) for a fresh, woodsy taste. $16 for 8 oz. at venasfizzhouse.com

PANCAKE PHOTO: GETTY IMAGES

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uring stressful times, healthy levels of serotonin, a chemical produced by nerve cells that plays a key role in our mood, may help us feel more emotionally stable and happy. While we can’t get serotonin directly from food, the fiber in root vegetables promotes favorable gut bacteria. And because most of our serotonin is produced in our gut, having healthy gut microbes is essential for increasing our serotonin.

mood-boosting

ROOTS

Root vegetables are the edible part of a plant that grows underground. There are several families of root vegetables, including tap roots (turnips, beets, carrots), tuberous roots (sweet potatoes, yucca), and tubers (potatoes, yams). Autumn is the perfect time to dig into them. Roast and braise them to intensify their natural sweetness, add them to soups and stews, or mash them. Antioxidants, such as vitamins A and C, found in many root vegetables, also keep our gut healthy by lowering inflammation. Just 1 cup of roasted sweet potatoes provides 3 grams of fiber, 25 percent of the recommended daily value of vitamin C, and more than a full day’s supply of vitamin A. The delicious scent of these roots, such as roasted carrots, candied yams, and mashed potatoes, may help our mood, too. Since smell and memory are linked, if you have fond memories of these dishes served up during the holidays or being shared around the dinner table, the scent alone can boost serotonin and create a positive vibe. Eating foods rich in tryptophan, the essential amino acid that serotonin is made from, may also help. Foods rich in tryptophan include oats, milk, nuts, seeds, soy, cheese, eggs, tuna, salmon, and turkey. And we don’t need much! Snack on 1 ounce of roasted squash or pumpkin seeds to get halfway to the recommended intake, or boost your mood this Thanksgiving with a bite of turkey and helpings of roasted sweet carrots and mashed potatoes.

BASHEERAH ENAHORA, RDN, LDN, MS

is the owner of BE Nutrition, which helps women eat well through a food-first approach that combines lifestyle changes with evidence-based medicine. Find her at benutritionco.com

ALLRECIPES.COM

OCT/NOV 2021

PHOTOS: (FOOD) GETTY IMAGES. (PORTRAIT) EBONY STUBBS

Fo o d R x M I X E R

Holidays got you stressed? Ground yourself and get a serotonin boost with root vegetables.

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Does joint pain keep you from being you? ENBREL can help relieve joint pain and help stop permanent joint damage; plus, Enbrel helps get skin clearer in psoriatic arthritis to help you get back to your Results may vary.

Visit Enbrel.com and use the joint damage simulator to see the joint damage that can happen.

Prescription Enbrel® (etanercept) is taken (given) by injection. Indication ENBREL is indicated for reducing signs and symptoms, keeping joint damage from getting worse, and improving physical function in patients with moderately to severely active rheumatoid arthritis. ENBREL can be taken with methotrexate or used alone. IMPORTANT SAFETY INFORMATION What is the most important information I should know about ENBREL? ENBREL is a medicine that affects your immune system. ENBREL can lower the ability of your immune system to fight infections. Serious infections have happened in patients taking ENBREL. These infections include tuberculosis (TB) and infections caused by viruses, fungi, or bacteria that have spread throughout the body. Some patients have died from these infections. Your healthcare provider should test you for TB before you take ENBREL and monitor you closely for TB before, during, and after ENBREL treatment, even if you have tested negative for TB. There have been some cases of unusual cancers, some resulting in death, reported in children and teenage patients who started using tumor necrosis factor (TNF) blockers before 18 years of age. Also, for children, teenagers, and adults taking TNF blockers, including ENBREL, the chances of getting lymphoma or other cancers may increase. Patients with RA may be more likely to get lymphoma. Before starting ENBREL, tell your healthcare provider if you: • Have any existing medical conditions • Are taking any medicines, including herbals • Think you have, are being treated for, have signs of, or are prone to infection. You should not start taking ENBREL if you have any kind of infection, unless your healthcare provider says it is okay • Have any open cuts or sores • Have diabetes, HIV, or a weak immune system • Have TB or have been in close contact with someone who has had TB • Were born in, lived in, or traveled to countries where there is more risk for getting TB. Ask your healthcare provider if you are not sure • Live, have lived in, or traveled to certain parts of the country (such as, the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for certain kinds of fungal infections, such as histoplasmosis. These infections may develop or become more severe if you take ENBREL. If you don’t know if these infections are common in the areas you’ve been to, ask your healthcare provider

• Have or have had hepatitis B • Have or have had heart failure • Develop symptoms such as persistent fever, bruising, bleeding, or paleness while taking ENBREL • Use the medicine Kineret® (anakinra), Orencia® (abatacept), or Cytoxan® (cyclophosphamide) • Are taking anti-diabetic medicines • Have, have had, or develop a serious nervous disorder, seizures, any numbness or tingling, or a disease that affects your nervous system such as multiple sclerosis or Guillain-Barré syndrome • Are scheduled to have surgery • Have recently received or are scheduled for any vaccines. All vaccines should be brought up-to-date before starting ENBREL. Patients taking ENBREL should not receive live vaccines. • Are allergic to rubber or latex • Are pregnant, planning to become pregnant, or breastfeeding • Have been around someone with chicken pox What are the possible side effects of ENBREL? ENBREL can cause serious side effects including: New infections or worsening of infections you already have; hepatitis B can become active if you already have had it; nervous system problems, such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes; blood problems (some fatal); new or worsening heart failure; new or worsening psoriasis; allergic reactions; autoimmune reactions, including a lupus-like syndrome and autoimmune hepatitis. Common side effects include: Injection site reactions, upper respiratory infections (sinus infections) These are not all the side effects with ENBREL. Tell your healthcare provider about any side effect that bothers you or does not go away. If you have any questions about this information, be sure to discuss them with your healthcare provider. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Please see accompanying Medication Guide on the next page.

Brief Summary of Medication Guide Enbrel® (en-brel) (etanercept) injection, for subcutaneous use Read the Medication Guide that comes with Enbrel before you start using it and each time you get a refill. There may be new information. This Medication Guide does not take the place of talking with your healthcare provider about your medical condition or treatment. It is important to remain under your healthcare provider’s care while using Enbrel. Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker that affects your immune system. What is the most important information I should know about Enbrel? Enbrel may cause serious side effects, including: 1. Risk of Infection 2. Risk of Cancer 1. Risk of infection Enbrel can lower the ability of your immune system to fight infections. Some people have serious infections while taking Enbrel. These infections include tuberculosis (TB), and infections caused by viruses, fungi, or bacteria that spread throughout their body. Some people have died from these infections. • Your healthcare provider should test you for TB before starting Enbrel. • Your healthcare provider should monitor you closely for symptoms of TB during treatment with Enbrel even if you tested negative for TB. • Your healthcare provider should check you for symptoms of any type of infection before, during, and after your treatment with Enbrel. You should not start taking Enbrel if you have any kind of infection unless your healthcare provider says it is okay. 2. Risk of cancer • There have been cases of unusual cancers, some resulting in death, in children and teenage patients who started using TNF-blocking agents at less than 18 years of age. • For children, teenagers, and adults taking TNF-blocker medicines, including Enbrel, the chances of getting lymphoma or other cancers may increase. • People with rheumatoid arthritis, especially those with very active disease, may be more likely to get lymphoma. Before starting Enbrel, be sure to talk to your healthcare provider: Enbrel may not be right for you. Before starting Enbrel, tell your healthcare provider about all of your medical conditions, including: Infections. Tell your healthcare provider if you: • have an infection. See “What is the most important information I should know about Enbrel?” • are being treated for an infection. • think you have an infection. • have symptoms of an infection such as fever, sweats or chills, cough or flu-like symptoms, shortness of breath, blood in your phlegm, weight loss, muscle aches, warm, red or painful areas on your skin, sores on your body, diarrhea or stomach pain, burning when you urinate or urinating more often than normal, and feel very tired. • have any open cuts on your body. • get a lot of infections or have infections that keep coming back. • have diabetes, HIV, or a weak immune system. People with these conditions have a higher chance for infections. • have TB, or have been in close contact with someone with TB. • were born in, lived in, or traveled to countries where there is a risk for getting TB. Ask your healthcare provider if you are not sure. • live, have lived in, or traveled to certain parts of the country (such as the Ohio and Mississippi River valleys, or the Southwest) where there is a greater risk for getting certain kinds of fungal infections (histoplasmosis, coccidioidomycosis, blastomycosis). These infections may happen or become more severe if you use Enbrel. Ask your healthcare provider if you do not know if you live or have lived in an area where these infections are common. • have or have had hepatitis B. Also, before starting Enbrel, tell your healthcare provider: • About all the medicines you take including prescription and overthe-counter medicines, vitamins and herbal supplements including: o Orencia (abatacept) or Kineret (anakinra). You have a higher chance for serious infections when taking Enbrel with Orencia or Kineret. o Cyclophosphamide (Cytoxan). You may have a higher chance for getting certain cancers when taking Enbrel with cyclophosphamide. o Anti-diabetic medicines. If you have diabetes and are taking medication to control your diabetes, your healthcare provider may decide you need less anti-diabetic medicine while taking Enbrel. Keep a list of all your medications with you to show your healthcare provider and pharmacist each time you get a new medicine. Ask your healthcare provider if you are not sure if your medicine is one listed above. Other important medical information you should tell your healthcare provider before starting Enbrel, includes if you: • have or had a nervous system problem such as multiple sclerosis or Guillain-Barré syndrome. • have or had heart failure. • are scheduled to have surgery. • have recently received or are scheduled to receive a vaccine. o All vaccines should be brought up-to-date before starting Enbrel. o People taking Enbrel should not receive live vaccines. o Ask your healthcare provider if you are not sure if you received a live vaccine. • are allergic to rubber or latex.

o The needle covers on the single-dose preﬁlled syringes, the needle

Enbrel® (en-brel) (etanercept) for injection, for subcutaneous use

covers within the white caps on the single-dose prefilled SureClick autoinjectors, and within the purple caps of the Enbrel Mini cartridges contain dry natural rubber. • have been around someone with varicella zoster (chicken pox). • are pregnant or plan to become pregnant. It is not known if Enbrel will harm your unborn baby. If you took Enbrel during pregnancy, talk to your healthcare provider prior to administration of live vaccines to your infant. • are breastfeeding or plan to breastfeed. Enbrel can pass into breast milk. Talk to your healthcare provider about the best way to feed your baby while taking Enbrel. See the section “What are the possible side effects of Enbrel?” below for more information. What is Enbrel? Enbrel is a prescription medicine called a Tumor Necrosis Factor (TNF) blocker. Enbrel is used to treat: • moderately to severely active rheumatoid arthritis (RA). Enbrel can be used alone or with a medicine called methotrexate. • moderately to severely active polyarticular juvenile idiopathic arthritis (JIA) in children ages 2 years and older. • psoriatic arthritis (PsA). Enbrel can be used alone or with methotrexate. • ankylosing spondylitis (AS). • chronic moderate to severe plaque psoriasis (PsO) in children 4 years and older and adults who may benefit from taking injections or pills (systemic therapy) or phototherapy (ultraviolet light). You may continue to use other medicines that help treat your condition while taking Enbrel, such as nonsteroidal anti-inflammatory drugs (NSAIDs) and prescription steroids, as recommended by your healthcare provider. Enbrel can help reduce joint damage and the signs and symptoms of the above-mentioned diseases. People with these diseases have too much of a protein called tumor necrosis factor (TNF), which is made by your immune system. Enbrel can reduce the effect of TNF in the body and block the damage that too much TNF can cause, but it can also lower the ability of your immune system to fight infections. See “What is the most important information I should know about Enbrel?” and “What are the possible side effects of Enbrel?” Who should not use Enbrel? Do not use Enbrel if you: • have an infection that has spread through your body (sepsis). How should I use Enbrel? • Enbrel is given as an injection under the skin (subcutaneous or SC). • If your healthcare provider decides that you or a caregiver can give the injections of Enbrel at home, you or your caregiver should receive training on the right way to prepare and inject Enbrel. Do not try to inject Enbrel until you have been shown the right way by your healthcare provider or nurse. • Enbrel is available in the forms listed below. Your healthcare provider will prescribe the type that is best for you. o Single-dose Prefilled Syringe o Single-dose Prefilled SureClick Autoinjector o Single-dose Vial o Multiple-dose Vial o Enbrel Mini single-dose cartridge for use with the AutoTouch reusable autoinjector • See the detailed “Instructions for Use” with this Medication Guide for instructions about the right way to store, prepare, and give your Enbrel injections at home. • Your healthcare provider will tell you how often you should use Enbrel. Do not miss any doses of Enbrel. If you forget to use Enbrel, inject your dose as soon as you remember. Then, take your next dose at your regular(ly) scheduled time. In case you are not sure when to inject Enbrel, call your healthcare provider or pharmacist. Do not use Enbrel more often than as directed by your healthcare provider. • Your child’s dose of Enbrel depends on his or her weight. Your child’s healthcare provider will tell you which form of Enbrel to use and how much to give your child. What are the possible side effects of Enbrel? Enbrel can cause serious side effects, including: • See “What is the most important information I should know about Enbrel?” • Infections. Enbrel can make you more likely to get infections or make any infection that you have worse. Call your healthcare provider right away if you have any symptoms of an infection. See “Before starting Enbrel, be sure to talk to your healthcare provider” for a list of symptoms of infection. • Previous Hepatitis B infection. If you have been previously infected with the hepatitis B virus (a virus that affects the liver), the virus can become active while you use Enbrel. Your healthcare provider may do a blood test before you start treatment with Enbrel and while you use Enbrel. • Nervous system problems. Rarely, people who use TNF-blocker medicines have developed nervous system problems such as multiple sclerosis, seizures, or inflammation of the nerves of the eyes. Tell your healthcare provider right away if you get any of these symptoms: numbness or tingling in any part of your body, vision changes, weakness in your arms and legs, and dizziness. • Blood problems. Low blood counts have been seen with other

TNF-blocker medicines. Your body may not make enough of the blood cells that help fight infections or help stop bleeding. Symptoms include fever, bruising or bleeding very easily, or looking pale. • Heart failure including new heart failure or worsening of heart failure you already have. New or worse heart failure can happen in people who use TNF-blocker medicines like Enbrel. If you have heart failure your condition should be watched closely while you take Enbrel. Call your healthcare provider right away if you get new or worsening symptoms of heart failure while taking Enbrel, such as shortness of breath or swelling of your lower legs or feet. • Psoriasis. Some people using Enbrel developed new psoriasis or worsening of psoriasis they already had. Tell your healthcare provider if you develop red scaly patches or raised bumps that may be filled with pus. Your healthcare provider may decide to stop your treatment with Enbrel. • Allergic reactions. Allergic reactions can happen to people who use TNF-blocker medicines. Call your healthcare provider right away if you have any symptoms of an allergic reaction. Symptoms of an allergic reaction include a severe rash, a swollen face, or trouble breathing. • Autoimmune reactions, including: o Lupus-like syndrome. Symptoms include a rash on your face and arms that gets worse in the sun. Tell your healthcare provider if you have this symptom. Symptoms may go away when you stop using Enbrel. o Autoimmune hepatitis. Liver problems can happen in people who use TNF-blocker medicines, including Enbrel. These problems can lead to liver failure and death. Call your healthcare provider right away if you have any of these symptoms: feel very tired, skin or eyes look yellow, poor appetite or vomiting, pain on the right side of your stomach (abdomen). Common side effects of Enbrel include: • Injection site reactions such as redness, itching, pain, swelling, bleeding or bruising. These symptoms usually go away within 3 to 5 days. If you have pain, redness, or swelling around the injection site that does not go away or gets worse, call your healthcare provider. • Upper respiratory infections (sinus infections). These are not all the side effects with Enbrel. Tell your healthcare provider about any side effect that bothers you or does not go away. Call your doctor for medical advice about side effects. You may report side effects to FDA at 1-800-FDA-1088. How should I store Enbrel? • Store Enbrel in the refrigerator between 36°F to 46°F (2°C to 8°C). • Store Enbrel in the original carton to protect from light or damage. • If needed, you may store the Enbrel prefilled syringe, SureClick autoinjector, single-dose vial, Enbrel Mini cartridge, or the dose tray for the multiple-dose vial at room temperature between 68°F to 77°F (20°C to 25°C) for up to 14 days. o When Enbrel has reached room temperature, do not put it back in the refrigerator. • Throw away Enbrel that has been stored at room temperature after 14 days. • Mixed Enbrel multiple-dose vials should be used right away or kept in the refrigerator between 36°F to 46°F (2°C to 8°C) for up to 14 days. • Do not store Enbrel in extreme heat or cold such as in your vehicle’s glove box or trunk. • Do not shake. • Do not freeze. • Keep Enbrel and all medicines out of the reach of children. General information about the safe and effective use of Enbrel. Medicines are sometimes prescribed for purposes not mentioned in a Medication Guide. Do not use Enbrel for a condition for which it was not prescribed. Do not give Enbrel to other people, even if they have the same condition. It may harm them. This Medication Guide summarizes the most important information about Enbrel. If you would like more information, talk with your healthcare provider. You can ask your healthcare provider or pharmacist for information about Enbrel that was written for healthcare professionals. What are the ingredients in Enbrel? Single-dose Prefilled Syringe, Single-dose Prefilled SureClick Autoinjector, Single-dose Vial and Enbrel Mini single-dose cartridge: Active Ingredient: etanercept Inactive Ingredients: L-arginine hydrochloride, sodium chloride, and sucrose Multiple-dose Vial: Active Ingredient: etanercept Inactive Ingredients: mannitol, sucrose, tromethamine

Manufactured by: Immunex Corporation, Thousand Oaks, CA 91320-1799, U.S. License Number 1132 Immunex Corporation. All rights reserved. 1XXXXXX – v19 For more information, call 1 888 4ENBREL (1 888 436 2735) or www.enbrel.com. This printed material is recyclable This Medication Guide has been approved by the U.S. Food and Drug Administration. Revised: 03/2020

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chef Dakari Akorede (@Chef.Chicageaux) is one of the 60 million cooks who visit Allrecipes.com every month. This football and barbecue superfan shares his story— and his most popular recipe.

MY BEST ADVICE ABOUT COOKING

PHOT0: ADRIENNE BATTISTELLA

Enjoy the process and dare to stand out. Break the rules and always be yourself in cooking.

ALLRECIPES.COM

OCT/NOV 2021

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About me: I’m Dakari Akorede, a 27-year-old middle school culinary instructor, private chef, teacher of online barbecue classes, and a district operations manager in New Orleans. My food odyssey: I grew up on the South Side of Chicago and as a child had a passion for food and cooking. I was always a bigger kid, so I struggled with weight and selfconfidence for years. In my teens, I fell in love with football and played a few years at Stillman College in Alabama. After my football run was over, I decided to start a weight-loss journey. Prepping meals became my thing, first for me and then for my friends. That’s when I realized that food might be my calling. A budding BBQ obsession: As a kid, I would grill out with my dad and grandfather. And when I got to college, I realized how much I missed good barbecue. So I felt an obligation to use the tools in my box and set about making incredible barbecue. The feeling I get with each first bite is euphoria.

LOVE AT FIRST BITE I met my fiancée, Tia (below), when my fraternity and her sorority had a cookout. I knew she would be my wife from the moment we met.

My next BBQ cue: In college, I manned a barbecue pit at an event and became known as “Grill Man” for my football team and fraternity. My first tailgate for 700 people took a week to prep: a few hundred pounds of chicken, beef, and pork. The reviews were great, and a star was born. My last years at Stillman were filled with outdoor parties and large-scale homecoming events.

Satisfy your dog’s wild side with delicious, meat-rich wet recipes.

Chicageaux story: In 2019, I took a leap of faith and moved to the food hot spot of New Orleans. I love blending my Chicago style with Louisiana specialties to create new flavors. With help from my fiancée and a fraternity brother, I started Chicageaux Culinary in 2020 with a goal of becoming a full-time culinary content creator and private chef. My mentor, Justin “Chef Jrob” Robinson helped me see that while I enjoy catering events, my true passion is barbecue. Cooking can be like football: Football takes a lot of preparation behind the scenes—workouts, playbook study, reviewing films, etc. That experience, mixed with trial and error, molded me into the pitmaster that I am today.

Love them like family. Feed them like family.® ALLRECIPES.COM

MY BEST FRIEND I got my dog, Sosa, as a puppy in 2019. He would always be on campus and at tailgates for football season. He’s a big boy at 100 pounds, and he absolutely loves my Chicken and Rice recipe. He is great with my son and is the protector of the house.

OCT/NOV 2021

Once I got addicted to learning the art of smoking and grilling, it completely changed my life.

A protein-rich food to feed the wolf inside your dog – BLUE Wilderness is made with more of the delicious meat dogs desire. Available with or without grains, each formula contains a precise blend of protein, fat and complex carbohydrates to help your meat-loving dog thrive.

Love them like family. Feed them like family.®

HANDS-ON 15 MIN TOTAL 30 MIN SERVES 6 SUBMITTED BY CHEF.CHICAGEAUX NEW RECIPE GO ONLINE TO RATE & REVIEW

“This is the first recipe I developed after moving to New Orleans,” Dakari Akorede says. “In my first few weeks, I tried many variations of shrimp and grits, some good and some not so good. I wanted elements of heat but also savory notes. So I spent a month researching and developing this recipe to honor my new home.” For Shrimp 1 Tbsp. butter 1 Tbsp. avocado oil 4 cloves garlic, minced 2 lb. jumbo shrimp (21-25 count per lb.), peeled and deveined ¼ tsp. salt ½ tsp. black pepper For Grits 2 cups low-sodium chicken broth ½ cup whipping cream ¼ tsp. salt ¾ cup quick-cooking grits ¼ cup mascarpone cheese 3 Tbsp. butter For Creamy Cajun Sauce 2 cups whipping cream 1 Tbsp. smoked paprika 1 Tbsp. chili powder 1 Tbsp. garlic powder 1 tsp. reduced-sodium instant chicken bouillon granules ¼ tsp. cayenne pepper ⅓ cup finely chopped fresh parsley (about 1 bunch), plus more for garnish

Prepare Shrimp 1. Heat butter and oil in a large skillet over medium-high heat. Add minced garlic; sauté until fragrant, 30 seconds to 1 minute. Add shrimp and season with salt and pepper. Cook, stirring, just until shrimp begins to turn pink, about 4 minutes. Prepare Grits 2 . Bring broth, whipping cream, and salt to a boil in a saucepan. Stir in grits. Reduce heat to medium-low; cook, covered and stirring occasionally, until broth is absorbed, 5 to 7 minutes. Stir in mascarpone and butter until thoroughly blended. Make Sauce 3. Stir together whipping cream, paprika, chili powder, garlic powder, bouillon, and cayenne in a saucepan. Bring to a boil. Reduce heat to medium; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Stir in parsley. Serve with shrimp and grits, garnished with additional parsley. armagazine.com/chicageaux-shrimpand-grits QUICK PER SERVING (6 SHRIMP, ½ CUP GRITS, AND ⅓ CUP SAUCE): 685 CAL; 53G FAT (31G SAT); 28G PRO; 24G CARB (2G FIBER, 3G SUGARS); 1,299MG SODIUM

This is my homage to the city of New Orleans.

My kitchen is: My place of peace and tranquility. Few people know this, but: I have a seasoning collection that rivals most grocery stores—100+ seasoning and spice blends, plus another 25 of my homemade seasonings. Why I love cooking so much: There is nothing I love more than preparing a meal for someone. I’m a firm believer in the mantra “cooking can save the world.” It brings people together who would have never crossed paths and is able to tell a story that words cannot convey. My most popular recipe: It’s my Chicageaux Shrimp and Grits (at left), but I also make a mean Smoked Chicken with Alabama White Sauce. Kitchen tools I can’t live without: Specialty Japanese knives (because presentation is everything!), my instant-read thermometer (to ensure I cook to the perfect internal temp), and my All-Clad D5 stainless-steel skillet. Recent successes: I’ve had the opportunity to cook for a few private NFL clients. It was extremely nerve-racking at first, but I quickly realized that they are supercool people who enjoy great food. Talent that no one will pay me for: I am a Madden NFL videogame guru. Favorite thing to cook: All things barbecue and seafood (crab legs, shrimp, salmon). Up next for me: I have a cookbook in the works, and a food truck will be coming soon. I’d also love to win a BBQ competition on Food Network or Netflix. In my fridge right now: Steak, pork belly, ribs, chicken, lots of fresh veggies, and homemade stocks. Favorite saying: It’s actually a poem, “See It Through,” by Edgar Guest: “When you’re up against a trouble, Meet it squarely, face to face; Lift your chin and set your shoulders, Plant your feet and take a brace. When it’s vain to try to dodge it, Do the best that you can do; You may fail, but you may conquer, See it through!”

ALLRECIPES.COM

OCT/NOV 2021

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

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C H I C AG E A U X S H R I M P A N D G R I T S

THIS IS ME. STABLE.

And I want to make it last. ABILIFY MAINTENA® (aripiprazole) is the only once-monthly* maintenance treatment for bipolar I in adults. It was proven to give more time without a mood episode.† *You should continue to take your current bipolar I disorder medication for 2 weeks after your first treatment with ABILIFY MAINTENA. † In a 1-year clinical trial that measured symptom control in 266 patients with bipolar I disorder, those who were treated with ABILIFY MAINTENA remained mood episode-free significantly longer than those who were on placebo.

Ask your doctor about ABILIFY MAINTENA. INDICATION and IMPORTANT SAFETY INFORMATION for ABILIFY MAINTENA® (aripiprazole) INDICATION ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for maintenance treatment of bipolar I disorder in adults. It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age. IMPORTANT SAFETY INFORMATION Elderly people with dementia-related psychosis are at increased risk of death when treated with antipsychotic medicines including ABILIFY MAINTENA. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia). Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients in ABILIFY MAINTENA. ABILIFY MAINTENA may cause serious side effects including: • Increased risk of stroke and ministroke has been reported in clinical studies with oral aripiprazole of elderly people with dementia-related psychosis and can lead to death. • Neuroleptic malignant syndrome (NMS), a serious condition that can lead to death. Call your healthcare provider or go to the nearest emergency room right away if you have: high fever, stiff muscles, confusion, sweating, and/or changes in pulse, heart rate, and blood pressure.

• Uncontrolled body movements (tardive

dyskinesia or TD). ABILIFY MAINTENA may cause movements that you cannot control in your face, tongue, or other body parts. TD may not go away, even if you stop receiving ABILIFY MAINTENA. TD may also start after you stop receiving ABILIFY MAINTENA. • Problems with your metabolism such as: » High blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA and if extremely high, can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment. Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: • feel very thirsty • feel sick to your stomach • need to urinate more than usual • feel confused, or your breath • feel very hungry smells fruity • feel weak or tired » Increased fat levels (cholesterol and triglycerides) in your blood. » Weight gain. You and your healthcare provider should check your weight regularly. • Unusual urges. It is possible that you may have urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping, and sexual urges. If you or others notice that you are having unusual urges or behaviors, talk to your healthcare provider.

• Decreased blood pressure (orthostatic

hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position. • Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. Do not become too hot, overheated or dehydrated while you receive ABILIFY MAINTENA. In hot weather, stay inside in a cool place if possible. Stay out of the sun. Do not wear too much clothing or heavy clothing. Drink plenty of water. • Difficulty swallowing Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you. ABILIFY MAINTENA may make you feel drowsy. Do not drink alcohol while you receive ABILIFY MAINTENA. Tell your healthcare provider about all your medical conditions and all of the medicines you take. Most common side effects of ABILIFY MAINTENA include weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation). Contact your healthcare provider if you experience prolonged, abnormal muscle spasms or contractions, which may be signs of a condition called dystonia. These are not all the possible side effects. To learn more, talk to your doctor. You may report side effects to the FDA at 1-800-FDA-1088.

November 2020

09US20EBC0028

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IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) ABILIFY MAINTENA® (a-BIL-i-fy main-TEN-a) (aripiprazole) for extended-release injectable suspension, for intramuscular use

Rx Only

Read the Patient Information that comes with ABILIFY MAINTENA before you start receiving it and each time you get a refill. There may be new information. This summary does not take the place of talking to your healthcare provider about your medical condition or your treatment. What is the most important information I should know about ABILIFY MAINTENA? Each injection of ABILIFY MAINTENA must be administered by a healthcare professional only. ABILIFY MAINTENA may cause serious side effects, including: • Increased risk of death in elderly people with dementia-related psychosis. ABILIFY MAINTENA is not for the treatment of people who have lost touch with reality (psychosis) due to confusion and memory loss (dementia). What is ABILIFY MAINTENA? ABILIFY MAINTENA is a prescription medicine given by injection by a healthcare professional for the: • treatment of schizophrenia in adults • maintenance treatment of bipolar I disorder in adults It is not known if ABILIFY MAINTENA is safe and effective in children under 18 years of age. Do not receive ABILIFY MAINTENA if you are allergic to aripiprazole or any of the ingredients (inactive ingredients include: carboxymethyl cellulose sodium, mannitol, sodium phosphate monobasic monohydrate and sodium hydroxide) in ABILIFY MAINTENA. Before receiving ABILIFY MAINTENA, tell your healthcare provider about all your medical conditions, including if you: • have never taken aripiprazole before • are pregnant or plan to become pregnant. It is not known • have diabetes or high blood sugar or a family history of if ABILIFY MAINTENA will harm your unborn baby. ○ If you become pregnant while receiving diabetes or high blood sugar. Your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA, talk to your healthcare provider ABILIFY MAINTENA and during your treatment. about registering with the National Pregnancy Registry for Atypical Antipsychotics. You can register by calling • have or had seizures (convulsions) 1-866-961-2388 or go to http://womensmentalhealth.org/ • have or had low or high blood pressure clinical-and-research-programs/pregnancyregistry/ • have or had heart problems or a stroke • are breastfeeding or plan to breastfeed. ABILIFY MAINTENA • have or had a low white blood cell count can pass into your milk and may harm your baby. Talk • have problems that may affect you receiving an to your healthcare provider about the best way to feed injection in your arm or buttocks your baby if you receive ABILIFY MAINTENA. Tell your healthcare provider about all the medicines you take, including prescription medicines, over-the-counter medicines, vitamins, and herbal supplements. ABILIFY MAINTENA and other medicines may affect each other causing possible serious side effects. ABILIFY MAINTENA may affect the way other medicines work, and other medicines may affect how ABILIFY MAINTENA works. Your healthcare provider can tell you if it is safe to receive ABILIFY MAINTENA with your other medicines. Do not start or stop any medicines while receiving ABILIFY MAINTENA without talking to your healthcare provider first. Know the medicines you take. Keep a list of them to show your healthcare provider and pharmacist when you get a new medicine. How should I receive ABILIFY MAINTENA? • Follow your ABILIFY MAINTENA treatment schedule exactly as your healthcare provider tells you to. • ABILIFY MAINTENA is an injection given in your arm or buttock by your healthcare provider 1 time every month. You may feel a little pain in your arm or buttock during your injection. • After your first injection of ABILIFY MAINTENA you should continue your current antipsychotic medicine for 2 weeks. • You should not miss a dose of ABILIFY MAINTENA. If you miss a dose for some reason, call your healthcare provider right away to discuss what you should do next. What should I avoid while receiving ABILIFY MAINTENA? • Do not drive, operate machinery, or do other dangerous activities until you know how ABILIFY MAINTENA affects you. ABILIFY MAINTENA may make you feel drowsy. • Do not drink alcohol while you receive ABILIFY MAINTENA. • Do not become too hot or dehydrated while you receive ABILIFY MAINTENA. ○ Do not exercise too much. ○ Do not wear too much clothing or heavy clothing. ○ In hot weather, stay inside in a cool place if possible. ○ Drink plenty of water. ○ Stay out of the sun. Continued on next page

IMPORTANT FACTS ABOUT ABILIFY MAINTENA® (aripiprazole) (cont'd) ABILIFY MAINTENA may cause serious side effects, including: • See “What is the most important information I should know about ABILIFY MAINTENA?” • Stroke (cerebrovascular problems) in elderly people with dementia-related psychosis that can lead to death. • Neuroleptic malignant syndrome (NMS) a serious condition that can lead to death. Call your healthcare provider or go to the nearest emergency room right away if you have some or all the following symptoms of NMS: ○ high fever ○ confusion ○ changes in pulse, heart rate, and blood pressure ○ stiff muscles ○ sweating

• Uncontrolled body movements (tardive dyskinesia). ABILIFY MAINTENA may cause movements that you

cannot control in your face, tongue, or other body parts. Tardive dyskinesia may not go away, even if you stop receiving ABILIFY MAINTENA. Tardive dyskinesia may also start after you stop receiving ABILIFY MAINTENA.

• Problems with your metabolism such as:

○ high blood sugar (hyperglycemia): Increases in blood sugar can happen in some people who receive ABILIFY MAINTENA. Extremely high blood sugar can lead to coma or death. If you have diabetes or risk factors for diabetes (such as being overweight or a family history of diabetes), your healthcare provider should check your blood sugar before you start receiving ABILIFY MAINTENA and during your treatment.

Call your healthcare provider if you have any of these symptoms of high blood sugar while receiving ABILIFY MAINTENA: ¾ feel sick to your stomach ¾ feel very hungry ¾ feel very thirsty ¾ feel confused, or your breath smells fruity ¾ feel weak or tired ¾ need to urinate more than usual ○ Increased fat levels (cholesterol and triglycerides) in your blood. ○ Weight gain. You and your healthcare provider should check your weight regularly. • Unusual urges. Some people receiving ABILIFY MAINTENA have had unusual urges such as gambling, binge eating or eating that you cannot control (compulsive), compulsive shopping and sexual urges. If you or your family members notice that you are having unusual urges or behaviors, talk to your healthcare provider. • Decreased blood pressure (orthostatic hypotension). You may feel lightheaded or faint when you rise too quickly from a sitting or lying position. • Low white blood cell count • Seizures (convulsions) • Problems controlling your body temperature so that you feel too warm. See “What should I avoid while receiving ABILIFY MAINTENA?” • Difficulty swallowing The most common side effects of ABILIFY MAINTENA include: weight gain, inner sense of restlessness such as feeling like you need to move (akathisia), injection site pain, or sleepiness (sedation). These are not all the possible side effects of ABILIFY MAINTENA. Call your doctor for medical advice about side effects. You may report side effects to Otsuka America Pharmaceutical, Inc. at 1-800-438-9927 or FDA at 1-800-FDA-1088 General information about the safe and effective use of ABILIFY MAINTENA: If you would like more information, talk with your healthcare provider. You can ask your pharmacist or healthcare provider for information about ABILIFY MAINTENA that is written for healthcare professionals. ABILIFY MAINTENA is a trademark of Otsuka Pharmaceutical Co., Ltd. For more information, go to www.ABILIFYMAINTENA.com or call 1-800-441-6763. © 2017, Otsuka Pharmaceutical Co., Ltd., Tokyo, 101-8535 Japan

07/2017 09US19IBR0003

However you gather this year, you can make the holiday personal, special, and delicious. Try some new moves, pull out old favorites that always bring the magic, or mix and match! It’s Thanksgiving your way, and it’s ALL good.

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL; WARDROBE STYLING: LINDSAY BERGER

trending T U R K E Y A N D F R I E N D S P.34 S O M A N Y S I D E S P.40 E A SY, B R E E Z Y B R I E P.46 D E S S E R T S F O R DAYS P.48

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OCT/NOV 2021

What roasts will steal the show at your table? Herbed turkey in a hurry or a spicy-sweet bird on the grill? A smoky cauliflower roast or a bourbon-spiked ham? Itty-bitty beef Wellingtons or all of the above? There are no wrong moves here—only delicious choices.

BY CHERYL SLOCUM PHOTOS BRIE PASSANO FOOD STYLING LAUREN M c ANELLY AND GREG LUNA PROP STYLING SUE MITCHELL

MAKE-AHEAD TURKEY GRAVY p.36

HANDS-ON 15 MIN TOTAL 2 HR, 30 MIN SERVES 10 SUBMITTED BY BOB CODY

★★★★★ 48 REVIEWS

If you want to make a second turkey, host an alfresco Thanksgiving, or just love the smoky flavor of a bird cooked over coals, grilling is the way to go! Be sure you’ve got enough charcoal or propane for two to three hours of cooking. 1 1 1 1/2 1/2 3 3 2 41/2

(10- to 12-lb.) whole turkey Tbsp. vegetable oil tsp. Italian seasoning tsp. salt tsp. black pepper Tbsp. honey Tbsp. butter, melted Tbsp. sriracha tsp. less-sodium soy sauce

1. Prepare an outdoor grill for indirect

“I had never done a turkey on the grill before. But with a huge family gathering this Thanksgiving, room in the oven was pretty scarce! It was moist and beautiful.” – QUEEN LLEMON

medium-high heat. [For a charcoal grill, bank coals on the left and right sides and position the roasting pan in the center of the grate. Add fresh coals to the grill every hour during grilling to maintain temperature. For a gas grill, preheat grill. Turn off burners on one side. Position the pan on the grate over the unlit side.] 2 . Rinse turkey and pat dry. Tuck wing tips under back to hold neck skin in place. Tie legs together with kitchen twine. Brush turkey with oil. Sprinkle inside and out with Italian seasoning, salt, and pepper. 3. Put turkey, breast side up, on a metal rack set inside a large roasting pan or disposable foil roasting pan. Set pan over unlit area of prepared grill. Cover and grill 2 to 3 hours or until an instant-read thermometer inserted into the thickest part of thigh registers 175°F. 4 . Meanwhile, whisk together honey, butter, sriracha, and soy sauce. Brush mixture over turkey when an instant-read thermometer inserted into the thigh registers 165°F, about 10 to 15 minutes before it is done. Repeat brushing every 5 minutes until all glaze is used and turkey is well coated. Cover turkey loosely with foil and let stand 15 minutes before carving. armagazine.com/the-greatestgrilled-turkey HEALTHY PER 5-OZ. SERVING: 272 CAL; 16G FAT (4G SAT); 29G PRO; 3G CARB (0G FIBER, 3G SUGARS); 402MG SODIUM

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OCT/NOV 2021

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GRILLED TURKEY

Tu r key a n d F r i e n d s T R E N D I N G

WHY I

THIS RECIPE

“This gravy rocks! I am a big-time cook, and I love to make Thanksgiving dinner. I also want to have fun and relax with my guests. Making this ahead of time is key for me to have both good gravy and good fun. Itʼs so easy and rewarding!” – SCUBAGIRL

T U R K E Y G RAVY recipe photo on page 34 HANDS-ON 30 MIN TOTAL 3 HR, 15 MIN SERVES 16 SUBMITTED BY SUE1956

★★★★★ 358 REVIEWS 1 1 3/4 4 1/2 1/4 1 1/3 1/2 1/4

to 11/2 lb. turkey wings onion, quartered cup water cups low-sodium chicken broth cup chopped carrot tsp. dried thyme to 2 Tbsp. butter, melted cup flour tsp. salt tsp. black pepper Fresh thyme, for garnish

1. Preheat oven to 400°F. Arrange

turkey and onion in a single layer on a stovetop-safe roasting pan. Roast until wings are browned, about 11/4 hours. Transfer turkey and onion to a large (31/2-qt.) saucepan. Strain pan drippings into a large measuring cup. 2 . Put roasting pan on stovetop over medium heat. Add water and stir using a wooden spoon, scraping up any browned bits from the bottom of pan. Pour resulting liquid into saucepan with wings and onion. Stir in broth, carrot, and thyme; bring to a boil. Reduce heat to medium-low; simmer, covered, 11/2 hours. Strain mixture into a bowl, discarding vegetables and turkey or reserving turkey for another use, and skim off fat. 3. Add enough butter to drippings to equal 1/3 cup total. Pour into saucepan. Whisk in flour; cook, whisking, 1 minute. Add strained broth; cook, whisking constantly, until thickened and bubbly. Season with salt and pepper. Garnish with fresh thyme. (Gravy keeps up to 1 week chilled in an airtight container or frozen up to 1 month. Thaw overnight in refrigerator. Reheat in a saucepan over low heat, whisking occasionally, until smooth and bubbly.) armagazine.com/make-aheadturkey-gravy PER 1/4 CUP: 42 CAL; 3G FAT (1G SAT); 1G PRO; 3G CARB (0G FIBER, 0G SUGARS); 97MG SODIUM

“It has a unique blend of spices, a great taste, and a nice presentation!” – SWUNNER

W H O L E R OA ST E D C AU L I F LOW E R HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY LAURAF

★★★★☆ 50 REVIEWS

Vegans and omnivores alike will love this special veggie centerpiece. Roasting the red and golden beets and the carrots separately helps keep the colors vibrant and distinct. 4 carrots, peeled and cut into 1-inch pieces 1 lb. each golden and red beets, peeled and cut into 1/2-inch wedges 5 Tbsp. olive oil 21/4 tsp. sea salt 11/4 tsp. black pepper 2 heads cauliflower, stems trimmed flush with heads 1 Tbsp. fennel seeds 1 Tbsp. smoked paprika 1 tsp. garlic powder 1 lemon, juiced (about 3 Tbsp.) Chopped fresh parsley, for garnish

another piece of foil into a thick strip and position across the middle of the dish to create a barrier. Put golden beets on 1 side of barrier and red beets on the other. Drizzle 1 Tbsp. olive oil over beets and carrots. Sprinkle with 1/4 tsp. each salt and pepper. Toss separately to coat. 2 . Stand cauliflower heads upright in another 3-qt. baking dish. Grind fennel seeds with a mortar and pestle; add smoked paprika; garlic powder; and remaining 2 tsp. salt, 1 tsp. pepper, and 4 Tbsp. olive oil. Mix to create a paste. Brush cauliflower with paste. Drizzle with lemon juice. Pour 1/4 cup water into bottom of dish. 3. Roast beets and cauliflower, covered, 30 minutes. Increase oven to 450°F. Stir beets, add the carrots to the cauliflower, and roast all the vegetables, uncovered, until golden brown and tender, 20 to 30 minutes more. Transfer to a serving dish and garnish with parsley. armagazine.com/whole-roasted-cauliflowerwith-smoked-paprika GLUTEN-FREE VEGAN

1. Preheat oven to 425°F. Put carrots in a bowl.

Line a 3-qt. baking dish with foil; fold or crumple

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OCT/NOV 2021

PER SERVING (1/4 HEAD CAULIFLOWER AND 1/2 CUP BEETS AND CARROTS): 150 CAL; 9G FAT (1G SAT); 3G PRO; 15G CARB (5G FIBER, 8G SUGARS); 728MG SODIUM

HAM HANDS-ON 15 MIN TOTAL 9 HR, 45 MIN SERVES 12 SUBMITTED BY JENNIFER

★★★★★ 48 REVIEWS

Scoring and marinating lets bourbon’s earthy notes seep into the ham. The honey, brown sugar, and pineapple create a savory-sweet glaze as it bakes. 1 (5-lb.) bone-in or boneless cooked ham 1 (8-oz.) can crushed pineapple in juice ½ cup packed brown sugar ½ cup honey ⅓ cup bourbon 3 cloves garlic, minced ½ cup water 1 (8-oz.) can pineapple rings, drained Fresh thyme, for garnish 1. Score ham, making ½-inch-deep

cuts in a diamond pattern. Transfer to a large zip-top plastic bag set inside a 3-qt. baking dish. Add crushed pineapple with juice, brown sugar, honey, bourbon, and garlic to bag. Seal, rub to coat, and chill at least 8 hours, turning bag twice. 2 . Preheat oven to 350°F. Transfer ham and marinade to baking dish. Add water. Cut each pineapple ring into 4 narrow strips. Affix with toothpicks, staggering slightly, to top and sides of ham. 3. Bake, basting occasionally with pan juices. Add additional water to pan if juices begin to scorch, 1½ to 1¾ hours or until an instant-read thermometer inserted into thickest parts registers 140°F. Remove toothpicks and garnish with thyme. armagazine.com/bourbonglazed-ham GLUTEN-FREE PER 6-OZ. SERVING: 228 CAL; 5G FAT (1G SAT); 41G PRO; 5G CARB (0G FIBER, 5G SUGARS); 1,433MG SODIUM

“This is a delicious combo of about five recipes I found while researching for my first Thanksgiving ham. The empty baking pan afterward was my best compliment!” – JENNIFER

TURKEY HANDS-ON 15 MIN TOTAL 15 HR, 10 MIN SERVES 10 SUBMITTED BY FOODELICIOUS

★★★★★ 31 REVIEWS

“Wow, what a delightful dish. I often serve filet for special meals, and this added that special touch to make it fun and different.” – THEBUSYLITTLEBAKER

B E E F W E L L I N G TO N S HANDS-ON 40 MIN TOTAL 1 HR, 5 MIN SERVES 8 SUBMITTED BY MARBALET

★★★★ 139 REVIEWS

Not big on carving at the table, but still want something special? Wrap seared filets mignons and sautéed mushrooms in puff pastry for mini Wellingtons. No slicing required! Just take care to cool the meat and mushroom mixture before folding it up in the dough. 1/4 1 1 1/2 1/4

1 1 8 1 1 1

2 . Meanwhile, sprinkle filets mignons with

cup butter lb. button mushrooms, sliced cup chopped onion cup dry sherry cup chopped fresh parsley, plus more for garnish tsp. salt tsp. black pepper (6- to 8-oz.) filets mignons, 11/4 inch thick Tbsp. olive oil (17.5-oz.) pkg. frozen puff pastry, thawed (2 sheets) egg, beaten with 1 Tbsp. water

1. Melt butter in a large skillet over medium heat.

Add mushrooms and onion. Cook, stirring occasionally, until mushrooms release liquid and liquid evaporates, 6 to 8 minutes. Add sherry; cook, stirring occasionally, until sherry evaporates, 6 to 8 minutes. Stir in parsley and 1/2 tsp. each salt and pepper. Spread onto a baking sheet and chill 15 minutes. Wipe out skillet.

remaining 1/2 tsp. salt and 1/2 tsp. pepper. Heat oil in skillet over high heat. Add filets; sear 11/2 minutes on each side. Transfer to a wire rack to cool. 3. Cut each pastry sheet into quarters; roll out each piece to a 61/2-inch square on a lightly floured work surface. Spoon about 1/3 cup mushrooms in center of each square. Top with filets. Brush pastry edges with beaten egg. Bring 2 diagonally opposite corners of dough together; pinch to seal. Repeat with remaining 2 corners to form an envelope-like bundle. Pinch along seams to seal. Transfer bundles, seams side down, to a foil-lined baking sheet. Cut slits into tops of pastry to vent, then brush with beaten egg. 4 . Preheat oven to 450°F. Roast 16 minutes, until a thermometer inserted in centers registers 135°F. Let stand 5 minutes. (Temperature will rise to 145°F.) Serve garnished with parsley. armagazine.com/individual-beef-wellingtons PER BEEF WELLINGTON: 591 CAL; 33G FAT (15G SAT); 44G PRO; 29G CARB (3G FIBER, 4G SUGARS); 637MG SODIUM

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OCT/NOV 2021

Spatchcocking—removing the backbone and flattening—yields a bird that cooks evenly and in half the time. An overnight herb, salt, and pepper dry brine makes for well-seasoned, moist, and tender meat with the crispiest skin. The splayed turkey may look odd coming out of the oven. But once carved, it’s sure to generate all the Thanksgiving oohs and aahs. 2 to 3 Tbsp. kosher salt (1 Tbsp. per 5 lb. of turkey) 1 tsp. coarsely ground black pepper 1/2 tsp. dried sage 1/2 tsp. dried thyme 1/2 tsp. dried rosemary, crushed 1 (10- to 12-lb.) whole turkey 1. Set a roasting rack in a rimmed baking

sheet. Stir together salt, pepper, sage, thyme, and rosemary in a small bowl. 2 . Put turkey, breast side down, on a work surface. Using sharp heavy-duty kitchen shears, cut along both sides of the backbone; remove backbone and discard. Flip turkey, breast side up. Press left and right sides of back down to open and flatten. 3. Work your fingers between the skin and flesh on breast and thighs to loosen skin; pat skin dry. Rub salt mixture generously under skin and on cavity side of turkey. Sprinkle any remaining mixture over skin. Tuck wing tips under breast and transfer to rack, skin side up. 4 . Chill, covered, 4 hours. Uncover and chill another 8 hours. Let turkey stand at room temperature 1 hour. 5. Preheat oven to 350°F. Roast turkey, rotating pan every 30 minutes, 11/2 hours, until an instant-read thermometer inserted into thickest part of thigh registers 165°F. (Begin checking for doneness after turkey has roasted 11/4 hours.) Increase oven temperature to 400°F; roast until skin is browned and turkey registers 175°F, about 15 minutes more. Cover loosely with foil and let stand 10 to 15 minutes before carving. armagazine.com/roastspatchcock-turkey HEALTHY PER 5-OZ. SERVING: 239 CAL; 14G FAT (3G SAT); 29G PRO; 1G CARB (0G FIBER, 0G SUGARS); 502MG SODIUM

Tu r key a n d F r i e n d s T R E N D I N G

“Several years back, I tried spatchcocking my Thanksgiving turkey the way I’d already been doing roast chickens. I was nervous about springing this on my family and guests, but I went ahead and did it. My turkey, my rules! Everyone loved it.” - ALLRECIPES.COM SENIOR EDITOR VANESSA GREAVES

GREEN BEANARTICHOKE CASSEROLE

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SLOW COOKER MASHED POTATOES (p.45) WITH BETTER-THAN-GRAVY CREAMED PEARL ONIONS

(right)

For all the fuss about the bird, it’s the sides that make Thanksgiving a feast. Our Allrecipes community shared favorites that make the meal unforgettable. There’s creamy onion gravy, green bean casserole with Italian flair, streusel-topped sweet potatoes, and more. Trust: You’re going to need a bigger plate. CRANBERRY SAUCE EXTRAORDINAIRE

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BY CHERYL SLOCUM PHOTOS BRIE PASSANO FOOD STYLING LAUREN M C ANELLY PROP STYLING SUE MITCHELL

HANDS-ON 20 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY CHEF JOHN

★★★★★ 36 REVIEWS 2 lb. beets, tops and bottoms trimmed and beet greens reserved 2 Tbsp. walnut oil 4 oz. soft goat cheese ½ tsp. kosher salt ½ Tbsp. freshly ground black pepper ¼ cup champagne vinegar 1 cup chopped walnuts, toasted 1 Tbsp. chopped fresh chives

WHY I

Drizzle with vinegar and top with walnuts and chives. Serve warm or at room temperature.

THIS RECIPE

“This dish shakes things up from the usual while still being everything we want in a holiday dish: rich, earthy, slightly sweet, and deeply satisfying.”

armagazine.com/roasted-beets-withgoat-cheese-and-walnuts VEGETARIAN GLUTEN-FREE PER SERVING (½ CUP BEETS AND ¼ CUP GREENS): 199 CAL; 16G FAT (3G SAT); 6G PRO; 10G CARB (3G FIBER, 6G SUGARS); 192MG SODIUM

– ALLRECIPES.COM HOW-TO VIDEO PRODUCER CHEF JOHN MITZEWICH

1. Preheat oven to 375°F. Wrap beets

in foil and bake on a baking sheet until tender, 45 to 60 minutes. (Beets can be baked and chilled, in foil, 1 day ahead.) 2 . Increase oven temperature to 400°F. When beets are cool enough to handle, peel, halve, and cut into ½-inch-thick half-moon slices. 3. Brush a 2-qt. baking dish with walnut oil. Arrange beet slices in a single layer. Crumble goat cheese over top and sprinkle with salt and pepper. Roast until beets are sizzling and cheese is lightly browned, about 15 minutes. Cool slightly. 4 . Meanwhile, thinly slice reserved beet greens; arrange on a serving platter. Spoon beets and cheese over greens.

CREAMED PEARL ONIONS HANDS-ON 35 MIN TOTAL 55 MIN SERVES 12 SUBMITTED BY NICHOLIO NEW RECIPE GO ONLINE TO RATE & REVIEW

You can leave the onions whole or slice them in a food processor to save some time—but slicing them by hand makes the sweetest little rings. 2 (14.4-oz.) pkg. frozen pearl onions 1 Tbsp. olive oil, or as needed ¼ tsp. kosher salt, plus more to taste 6 Tbsp. unsalted butter 6 Tbsp. flour 3 cups milk ¾ cup chopped fresh parsley, plus more for garnish ¼ cup dry sherry ¾ tsp. paprika ⅛ tsp. ground cloves Freshly ground black pepper 3 to 4 Tbsp. panko bread crumbs 1. Partially thaw onions 10 minutes, then

thinly slice crosswise into rounds. Set in a colander and let thaw completely. Drain and spread on a paper towel–lined tray. Pat dry with paper towels. 2 . Heat oil in a large skillet over mediumhigh heat. Add onions and ¼ tsp. salt; cook, stirring frequently, until liquid evaporates and onions are lightly browned and slightly crisp, about 10 minutes.

3. Melt butter in a saucepan over medium

heat. Stir in flour until smooth; cook and stir until pale golden, about 30 seconds. Gradually whisk in milk. Increase heat to medium-high and cook, whisking frequently, until sauce is bubbling, thickened, and smooth, about 8 minutes. Add parsley, sherry, paprika, cloves, and cooked onions; season to taste with salt and pepper. Transfer to 3 buttered 2-cup broiler-safe baking dishes or 1 buttered 2-qt. baking dish. (Onions can be made to this point and chilled, covered, up to 3 days. Bake, uncovered, in a 450°F oven 15 minutes to heat through, then stir and proceed as directed.) 4 . Preheat broiler to high. Sprinkle panko evenly over onion mixture. Broil 5 inches from heat source until panko is golden brown, 1 to 2 minutes. Watch closely to avoid burning panko. Garnish with parsley. armagazine.com/better-than-gravycreamed-pearl-onions VEGETARIAN

PER ⅓-CUP SERVING: 151 CAL; 9G FAT (5G SAT); 3G PRO; 13G CARB (1G FIBER, 6G SUGARS); 115MG SODIUM

“A culinary student in Omaha, Nebraska, shared a version of this with me ages ago. It’s truly terrific and goes with everything on the Thanksgiving table. I really do like it better than gravy on mashed potatoes.” – ALLRECIPES EDITOR IN CHIEF NICHOLE AKSAMIT

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S o M a ny S i d e s T R E N D I N G

SW E E T P OTATO ST R E U S E L C A S S E R O L E

CORNBREAD DRESSING

HANDS-ON 30 MIN TOTAL 1 HR, 5 MIN SERVES 12 SUBMITTED BY LVSCOFFEE7

HANDS-ON 20 MIN TOTAL 1 HR, 35 MIN SERVES 10 SUBMITTED BY MARYCLAIRELAGROUE NEW RECIPE GO ONLINE TO RATE & REVIEW

Homemade and store-bought cornbread both work well for this dressing. If yours is super-fresh, crumble it onto a baking sheet, then leave it out, loosely covered, overnight to dry a bit. Or bake 5 to 7 minutes in 375°F oven.

★★★★★ 10 REVIEWS

“This is the ultimate favorite holiday recipe in our family,” says recipe submitter LvsCoffee7. 11/4 lb. sweet potatoes, peeled and coarsely chopped into 1/2-inch pieces 1/2 cup white sugar 1/2 cup milk 2 eggs 1/3 cup butter, cubed 1 tsp. vanilla extract 1 cup chopped pecans 1 cup sweetened flaked coconut 3/4 cup packed brown sugar 1/2 cup flour 1/3 cup butter, melted

1 1/2 3/4 3/4 1/2 1 1 1

2 5

1. Put sweet potatoes in a large pot with

enough water to cover; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until tender, 15 to 20 minutes. Drain and return to pot. 2 . Beat potatoes with an electric mixer at medium speed until almost smooth. Add white sugar, milk, eggs, butter, and vanilla; beat until completely smooth. Pour into six 8-oz. greased ramekins or one 2-qt. baking dish. (Mixture can be made to this point and chilled, covered, up to 1 day ahead.) 3. Preheat oven to 375°F. Mix together pecans, coconut, brown sugar, flour, and melted butter in a bowl until crumbly; sprinkle evenly over potato mixture. Bake until potatoes are set and topping is browned, 20 to 25 minutes.

lb. ground pork cup extra-virgin olive oil cup finely chopped onion cup finely chopped green bell pepper cup finely chopped celery Tbsp. minced garlic recipe Seasoning Mix (below) cup reduced-sodium chicken broth bay leaves cups finely crumbled cornbread Fresh thyme and oregano, for garnish

1. Preheat oven to 350°F. Cook pork

in a 5- to 6-qt. pot over medium-high heat, stirring to break up meat, until browned, 8 to 10 minutes. Transfer to paper towels; discard grease. 2. Add oil to pot over medium-high heat. Add onion, bell pepper, celery, and garlic. Cook, stirring, until softened, about 5 minutes. Stir in Seasoning Mix. Add cooked pork, broth, and bay leaves. Bring to a boil; reduce heat and simmer, covered, 20 minutes. Remove and discard bay leaves. Mix in cornbread. 3. Transfer dressing mixture to a greased 2-qt. baking dish. Cover with foil and bake 25 minutes. Uncover; bake until lightly browned, about 10 minutes more. Garnish with fresh herbs. (Dressing can be made ahead and chilled in baking dish, covered, up to 24 hours ahead. Bake at 325°F, covered, 25 minutes. Uncover and continue to bake until heated through, about 15 minutes more.)

armagazine.com/sweet-potatostreusel-casserole-with-coconut HIDDEN GEM VEGETARIAN PER 1/2-CUP SERVING: 333 CAL; 20G FAT (9G SAT); 4G PRO; 37G CARB (2G FIBER, 26G SUGARS); 120MG SODIUM

armagazine.com/nanny-rosalindscornbread-dressing PER 1/2- TO 2/3-CUP SERVING: 346 CAL; 18G FAT (3G SAT); 15G PRO; 33G CARB (2G FIBER, 2G SUGARS); 1,004MG SODIUM

SEASONING MIX In a small bowl, stir together 2 tsp. salt; 1 tsp. each dried basil, oregano, thyme, and white pepper; and 1/2 tsp. each black pepper, cayenne pepper, and onion powder.

“This is my aunt’s recipe for my grandmother’s fabulous dressing. It has a spicy Louisiana kick.” — ALLRECIPES.COM ASSISTANT EDITOR MARY CLAIRE LAGROUE

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OCT/NOV 2021

WA R M B R U S S E L S S P R O U T S A L A D HANDS-ON 20 MIN TOTAL 40 MIN SERVES 8 SUBMITTED BY AMY MCEVER

★★★★★ 29 REVIEWS 1 lb. Brussels sprouts, trimmed and quartered 2 Tbsp. olive oil ¼ tsp. salt ¼ tsp. black pepper ½ cup chopped blanched hazelnuts 3 slices thick-cut bacon, chopped 3 Tbsp. maple syrup 2 Tbsp. chopped fresh rosemary ½ cup dried cranberries ¼ cup grated Pecorino-Romano cheese Lemon wedges, for serving 1. Preheat oven to 425°F. Arrange Brussels

sprouts in a single layer on a foil-lined 10x15inch baking pan. Drizzle with oil; toss to coat. Sprinkle with salt and pepper. Roast until

tender, about 20 minutes, stirring once. 2 . Meanwhile, cook hazelnuts in a large skillet over medium heat, stirring, until lightly toasted and fragrant, about 5 minutes. Transfer to a bowl. 3. Add bacon to skillet; cook, stirring, until beginning to brown, about 5 minutes. Add syrup and rosemary; cook, stirring often, until mixture is thickened and syrupy, about 5 minutes. 4 . Combine Brussels sprouts and bacon mixture in a serving bowl; toss to coat. Top with hazelnuts, cranberries, and PecorinoRomano. Serve warm with lemon wedges. armagazine.com/warm-brussels-sproutsalad-with-hazelnuts-and-cranberries HEALTHY GLUTEN-FREE PER ⅔-CUP SERVING: 175 CAL; 11G FAT (2G SAT); 5G PRO; 19G CARB (4G FIBER, 12G SUGARS); 226MG SODIUM

“I made this for Thanksgiving to take to my aunt’s house. It was so good! It’s definitely a keeper.” – SCRAPPYTOOTSI

CASSEROLE HANDS-ON 25 MIN TOTAL 1 HR, 15 MIN SERVES 8 SUBMITTED BY BONNIE LANG TURNAGE-MORTGAGE O

★★★★☆ 83 REVIEWS 2 (12-oz.) pkg. fresh or frozen steam-in-bag green beans 1 (14- to 14.5-oz.) jar marinated artichoke hearts ⅓ cup Italian-seasoned panko bread crumbs, plus ¼ cup for topping 4 oz. grated Parmesan cheese 4 oz. shredded mozzarella cheese (1 cup) 2 Tbsp. garlic powder ⅛ tsp. black pepper 3 Tbsp. olive oil

“My family always has an Italian version of a green bean casserole—with artichoke hearts and lots of olive oil and bread crumbs. With the flavor profile of a stuffed artichoke, it’s a must-have at Thanksgiving!”

1. Preheat oven to 400°F. Steam beans

according to package directions until crisp-tender. Cool slightly and transfer to a large bowl. 2 . Drain artichokes, reserving ½ cup liquid, and quarter if whole. Stir artichokes and reserved liquid into beans, along with ⅓ cup panko, the Parmesan, mozzarella, garlic powder, and pepper. Spoon into a greased 2-qt. baking dish. Sprinkle with ¼ cup panko and drizzle with oil. 3. Bake, covered with foil, 25 minutes. Uncover; bake until crumbs are lightly browned, about 15 minutes more. Let stand 10 minutes before serving.

- ALLRECIPES.COM CULINARY PRODUCER NICOLE McLAUGHLIN

armagazine.com/green-beanartichoke-casserole VEGETARIAN PER 1-CUP SERVING: 251 CAL; 16G FAT (5G SAT); 11G PRO; 19G CARB (4G FIBER, 3G SUGARS); 533MG SODIUM

C RA N B E R RY S AU C E HANDS-ON 20 MIN TOTAL 50 MIN SERVES 8 SUBMITTED BY LEEZA

★★★★★ 575 REVIEWS

A blend of fresh, frozen, and dried fruits and just the right amount of sugar and spice make this sauce a keeper.

Seal the Deal Make these tasty cranberries ahead of time and keep them fresh in the fridge for up to a week with Glad Press’n Seal® food wrap. Its multisurface cling sticks to just about anything! BROUGHT TO YOU BY

⅓ cup water ½ cup sugar 1½ cups fresh or frozen cranberries ½ cup peeled, chopped apple ½ cup chopped orange sections ½ cup peeled, chopped pear ½ cup chopped dried fruit (such as cranberries, blueberries, and/or apricots) ½ tsp. cinnamon ¼ tsp. nutmeg ¼ tsp. salt Orange zest, for garnish

Bring water and sugar to a boil in a saucepan, stirring to dissolve sugar. Stir in cranberries, apple, orange, pear, dried fruit, cinnamon, nutmeg, and salt. Return to a boil. Reduce heat to mediumlow; cover and simmer 15 minutes. Uncover and cook over low heat, stirring frequently, until thickened, about 15 minutes more. Let cool to room temperature before serving. Chill, covered, up to 1 week. Garnish with orange zest. armagazine.com/cranberrysauce-extraordinaire GLUTEN-FREE VEGAN PER 3- TO 4-TBSP. SERVING: 98 CAL; 0G FAT (0G SAT); 0G PRO; 25G CARB (2G FIBER, 22G SUGARS); 74MG SODIUM

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OCT/NOV 2021

S o M a ny S i d e s T R E N D I N G

M A S H E D P OTATO E S HANDS-ON 20 MIN TOTAL 2 HR, 40 MIN SERVES 12 SUBMITTED BY BWAYE

★★★★★ 1,224 REVIEWS

These make-ahead spuds are melt-inyour-mouth delicious. They finish and keep warm in your slow cooker, freeing the stovetop for other things. For other lighter (and vegan) options, see “Get Mashin’” on page 82. 5 lb. red potatoes, cut into 2- to 21/2-inch chunks 1 Tbsp. minced garlic, or to taste 3 cubes chicken bouillon 1 (8-oz.) container sour cream 1 (8-oz.) pkg. cream cheese, softened 1/2 cup butter, softened 1/4 tsp. black pepper Fresh snipped chives, for garnish

1. Cook potatoes, garlic, and bouillon

in a large pot of lightly salted boiling water until potatoes are tender, about 20 minutes. Drain, reserving 1 cup cooking water. Return potatoes to pot; mash together with sour cream and cream cheese with a potato masher, adding reserved water as needed until creamy. (At this point, potatoes can be chilled in an airtight container up to 3 days.) 2 . Transfer to a 6-qt. slow cooker. Cover and cook on Low 2 to 3 hours (or 31/2 to 4 hours if using chilled potatoes.) Potatoes can be held on Warm or Low up to 2 hours more. Just before serving, stir in butter and pepper. Garnish with chives. armagazine.com/slow-cookermashed-potatoes PER 1-CUP SERVING: 309 CAL; 18G FAT (11G SAT); 6G PRO; 33G CARB (3G FIBER, 4G SUGARS); 330MG SODIUM

“This recipe is always on my menu. The grandchildren would revolt if I didn’t make it. I love that I can make it in advance and that it doesn’t take up valuable space.” – ALLRECIPES ALLSTAR PAULA ROTEN

ORANGE MARMALADE

+ DRIED CRANBERRIES (Rehydrate in water or soak in Grand Marnier or other orange liqueur.)

+ CHOPPED TOASTED WALNUTS

Need a quick appetizer? A wheel of decadent Brie is always welcome and ready in a snap. Adorn the rich, creamy cheese—fresh from the fridge or baked to oozy perfection—with these simple toppers. By Caitlyn Diimig, RD

Caramelized Onion & Bacon FOR BAKED BRIE

CARAMELIZED ONION

Preheat oven to 400°F. Put Brie on a baking sheet lined with parchment paper. Bake until Brie is warmed through, 30 to 35 minutes. Top with desired ingredients.

+ COOKED BACON CRUMBLES

+ Honeyed Pear & Thyme

FRESH SAGE

PEAR SLICES (If you’d like, soak them in brandy.)

+ HONEY

+ FRESH THYME LEAVES

Maple, Apple & Pecans MAPLE SYRUP

+ APPLE SLICES

Sumac-Spiced Apricots & Olives

+ CHOPPED TOASTED PECANS

DRIED APRICOTS

GREEN PITTED OLIVES

SNIPPED FRESH ROSEMARY

+ OLIVE OIL

+ GROUND SUMAC

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PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

To p i t O f f T R E N D I N G

Sweet Orange & Cranberry

UNTIL NOW, YOUR ONLY JOB ON THANKSGIVING WAS EATING ALL THE SIDES.

IT’S GONNA BE GREAT ª

You’re in charge of sides? Scan the code for this Sausage Stuffing Muffins recipe and other great sides.

Settle into the sweetest spot—the dessert table— where it’s almost impossible to pick a favorite. Happily, you don’t have to. Thanksgiving means there’s enough time to try them all—eventually. Treat yourself! BY CHERYL SLOCUM PHOTOS CARSON DOWNING FOOD STYLING CHARLIE WORTHINGTON PROP STYLING SUE MITCHELL

“The sugared cranberries were the most unexpectedly good part. They looked perfectly festive and tasted yummy, too.” – JENNOLSON

TRENDING

CHEESECAKE HANDS-ON 45 MIN TOTAL 10 HR SERVES 10 SUBMITTED BY LAURAF

★★★★★ 7 REVIEWS

The double dose of cranberries adds a sweet-tart punch to this creamy cheesecake, which you can prepare up to 3 days ahead. For Cheesecake 10 digestive biscuits (such as McVitie’s) or 20 graham cracker squares 5 Tbsp. butter, melted 2 Tbsp. powdered sugar 1/4 tsp. salt 2 (8-oz.) pkg. cream cheese, softened 3/4 cup white sugar 3 large eggs 1/4 cup sour cream 2 tsp. vanilla extract Zest of 1 orange For Sugared Cranberries 1/3 cup white sugar, plus 1/4 cup for coating 1/2 cup water 1 cup fresh cranberries For Cranberry Glaze 2 cups fresh cranberries 1/2 cup water 1/4 cup white sugar 1 cup powdered sugar 2 Tbsp. orange juice 1 Tbsp. light corn syrup 1 tsp. vanilla extract 1/2 tsp. salt

Make Cheesecake 1. Preheat oven to 375°F. Line the bottom of a 9-inch springform pan with parchment paper; grease pan sides. 2 . Pulse biscuits in a food processor until fine crumbs form. Add butter, powdered sugar, and salt; pulse to combine. Spread evenly into prepared pan, pressing crust firmly into bottom of pan. Bake crust until firm, 8 to 10 minutes. Transfer to a wire rack and let cool. Reduce oven temperature to 325°F. 3. Beat together cream cheese and white sugar in a bowl with an electric mixer at medium speed until smooth. Beat in eggs, sour cream, vanilla, and orange zest until well combined. Pour filling over crust. 4 . Bake until filling is set but center is still soft in the center, 40 to 45 minutes. Transfer to a wire rack and let cool to room temperature, about 30 minutes. Chill, covered, 8 hours or up to 3 days. Make Sugared Cranberries 5. Bring 1/3 cup sugar and water to a simmer in a small saucepan over medium-low heat until sugar dissolves. Pour into a bowl and cool 10 minutes. Add cranberries and stir to coat. Cover and chill 8 hours or up to 3 days. 6. Rinse and drain cranberries, discarding syrup. Toss to coat with 1/4 cup sugar in a shallow bowl. Spread on a parchment paper-lined baking sheet; let stand until dry, about 30 minutes.

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OCT/NOV 2021

Make Cranberry Glaze 7. Simmer cranberries, water, and white sugar in a small saucepan, stirring and crushing berries, until jammy, about 8 to 10 minutes. Cool slightly. Transfer to a food processor; add powdered sugar, orange juice, corn syrup, vanilla, and salt. Process until smooth. Strain through a fine-mesh sieve, discarding solids. (Glaze may be chilled, covered, up to 3 days.) 8. Slice cheesecake into 10 wedges and serve drizzled with cranberry glaze and sugared cranberries. armagazine.com/cheesecakewith-cranberry-glaze-and-sugaredcranberries HIDDEN GEM PER SERVING (1 SLICE CHEESECAKE, 1 TBSP. SAUCE, AND 7 SUGARED CRANBERRIES): 508 CAL; 28G FAT (16G SAT); 6G PRO; 50G CARB (1G FIBER, 50G SUGARS); 404MG SODIUM

D e s s e r t s f o r D ays T R E N D I N G

SW E E T P OTATO C U P C A K E S HANDS-ON 30 MIN TOTAL 1 HR, 45 MIN SERVES 18 SUBMITTED BY DOUGHGIRL8

★★★★★ 29 REVIEWS

If you’re a fan of sweet potato casserole, you’ll love these cupcakes (the dessert version!). If you like, you can use pumpkin purée instead of sweet potatoes. For Cupcakes 11/2 cups packed brown sugar 1/2 cup butter, softened 2 eggs, at room temperature 1 cup cooked, mashed sweet potato or canned pumpkin pureé 1 tsp. vanilla extract 2 cups flour 2 tsp. baking powder 1 tsp. cinnamon 1 tsp. ground ginger 1/2 tsp. baking soda 1/2 tsp. salt 1/2 tsp. nutmeg 1/4 tsp. ground cloves 1/2 cup milk, at room temperature For Frosting 1/3 cup white sugar 2 egg whites 3 Tbsp. cold water 1/4 tsp. cream of tartar 1 pinch salt 1 tsp. vanilla extract 1/2 cup marshmallow creme

Make Cupcakes 1. Preheat oven to 350°F. Line 18 muffin cups with cupcake liners or grease well. 2 . Beat together brown sugar and butter in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in sweet potato and vanilla. 3. Whisk together flour, baking powder, cinnamon, ginger, baking soda, salt, nutmeg, and cloves in a bowl. Add half of the flour mixture to the sweet potato mixture, stirring just until incorporated. Mix in milk and remaining flour mixture. 4 . Spoon batter into prepared muffin cups, filling about three-fourths full. Use the back of a spoon to smooth top of batter. Bake until a toothpick inserted in centers comes out clean, 20 to 22 minutes. Cool cupcakes in muffin cups on wire racks 5 minutes; remove cupcakes from muffin cups and let cool completely on wire racks. Make Frosting 5. Whisk together sugar, egg whites, water, cream of tartar, and salt in a heatproof mixing bowl. Set bowl over a saucepan of simmering water, making sure the bowl does not touch the water; beat with an electric mixer until mixture reaches at least 165°F and stiff peaks form, 5 to 7 minutes. Remove bowl from heat and beat 1 minute

more. Add vanilla and marshmallow creme; continue beating until just combined. 6. Transfer frosting to a pastry bag fitted with a large open round or star tip; pipe onto cupcakes. [Alternatively, use a knife to frost cupcakes generously with lots of swoops and swirls.] 7. Set oven rack about 6 inches from heat source and preheat broiler. Arrange 3 or 4 cupcakes on a baking sheet and place under broiler. Toast until frosting just starts to brown, about 90 seconds. Check every 20 seconds and reposition baking sheet, if necessary. Repeat with remaining cupcakes until all are toasted. [Got a kitchen torch? Use that instead of your broiler to toast the topping.] armagazine.com/sweet-potato-cupcakeswith-toasted-marshmallow-frosting PER CUPCAKE: 212 CAL; 6G FAT (4G SAT); 3G PRO; 37G CARB (1G FIBER, 24G SUGARS); 231MG SODIUM

SILK PIE HANDS-ON 20 MIN TOTAL 2 HR, 20 MIN SERVES 8 SUBMITTED BY DOUG

★★★★ 6 REVIEWS 11/4 cups finely crushed graham crackers (about 18) 1/3 cup melted butter 1/4 cup white sugar 1 cup powdered sugar 1/2 cup softened butter 2 oz. unsweetened baking chocolate, melted 1 tsp. vanilla extract 2 pasteurized in-shell eggs 2 cups sweetened whipped cream or purchased whipped topping Chocolate curls 1. Preheat oven to 375°F. Stir together

graham cracker crumbs, 1/3 cup melted butter, and the white sugar in a bowl; toss with fork to mix well. Spread evenly into a 9-inch pie plate. Press firmly onto bottom and sides to form an even crust. Bake until edges are lightly browned, 4 to 5 minutes. Cool completely on a wire rack before filling. 2 . Beat together powdered sugar and 1/2 cup softened butter in a bowl with an electric mixer at medium speed until smooth. Beat in melted chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition. Pour into prepared crust, spreading evenly. Chill pie, covered, until firm and set, at least 2 hours. Just before serving, top with whipped cream and chocolate curls. [For sweetened whipped cream, beat 1 cup chilled whipping cream with 2 Tbsp. sugar until soft peaks form, then fold in 1/2 tsp. vanilla.]

“These are so festive and delicious! I will definitely make these again for the holidays!” – LISAWAS

armagazine.com/chocolate-silk-pie HIDDEN GEM PER SLICE: 512 CAL; 38G FAT (22G SAT); 5G PRO; 40G CARB (2G FIBER, 28G SUGARS); 275MG SODIUM

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OCT/NOV 2021

“This is adapted from the secret recipe that for decades was known only to chefs at Miller & Rhoads, a department store in Richmond, Virginia, that closed back in 1990. My wife’s dad got special dispensation to get the recipe when he retired in the 1970s. It has since been a family must-have for Thanksgiving and Christmas.” – ALLRECIPES MANAGING EDITOR DOUG CRICHTON

“I made this for Thanksgiving— a huge hit, especially with the young crowd. I topped it with fresh whipped cream and dusted it with cocoa. It was delicious and pretty!” – JUDYVANGELS

D e s s e r t s f o r D ays T R E N D I N G

PIE BARS I HANDS-ON 20 MIN TOTAL 2 HR, 5 MIN MAKES 36 SUBMITTED BY MARIETA

★★★★★ 483 REVIEWS 3 2 1/2 11/4 4 11/2 3 11/2 21/2

cups flour cups sugar tsp. salt cups cold butter, cut into cubes eggs cups light corn syrup Tbsp. melted butter tsp. vanilla extract cups chopped pecans, toasted Whipped cream, for garnish

1. Preheat oven to 350°F. Line a

10x15-inch baking pan with nonstick foil or greased foil. 2 . Stir together flour, 1/2 cup sugar, and the salt in a large bowl. Cut in cold butter with a pastry blender or fork until mixture resembles coarse crumbs. Sprinkle mixture evenly over bottom of prepared pan and press down firmly. (Crust will be crumbly and somewhat dry.) Bake 20 minutes. 3. Meanwhile, whisk together eggs, corn syrup, melted butter, vanilla, and remaining 11/2 cups sugar in a large bowl until smooth. Stir in pecans. Spread filling evenly over hot baked crust immediately after it’s finished baking. 4 . Bake until bars are set in the center, 30 to 35 minutes. Let cool completely on a wire rack before removing from pan and slicing into bars, about 1 hour. Serve topped with whipped cream.

“These bars are a favorite recipe for Thanksgiving and Christmas. I have been told that if I don’t bring them, they won’t let me in!” – JODI WILLIE

armagazine.com/pecan-pie-bars-i PER SERVING (11/2x21/2-INCH BAR AND 1/2 TBSP. WHIPPED CREAM): 261 CAL; 15G FAT (6G SAT); 3G PRO; 32G CARB (1G FIBER, 23G SUGARS); 109MG SODIUM

BANANA PUDDING HANDS-ON 25 MIN TOTAL 1 HR SERVES 8 SUBMITTED BY TIGRBTRFLY NEW RECIPE GO ONLINE TO RATE & REVIEW

This vintage dessert is best made and served on the same day. 1 1/3 1/2 4 3 21/2 2 6 4 4 1/4

cup plus 5 Tbsp. sugar cup flour tsp. salt egg yolks cups milk tsp. vanilla extract or vanilla bean paste Tbsp. butter oz. vanilla wafers (about 48 wafers) medium bananas, sliced egg whites tsp. cream of tartar

1. Mix together 1 cup sugar, the flour, and

salt in a bowl. Whisk yolks in a heavy saucepan. Add sugar mixture alternately with milk and 2 tsp. vanilla, whisking.

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OCT/NOV 2021

Bring to a simmer over medium heat and cook until slightly thickened, whisking constantly, 4 to 5 minutes. Add butter; continue whisking until thickened to a pudding consistency, 1 to 2 minutes. Remove from heat and let cool 15 minutes. 2 . Preheat oven to 375°F. Line the bottom of a 2-qt. oven-safe dish with half of the wafers. Layer half of the banana slices over the wafers; top with half of the pudding. Repeat with remaining wafers, bananas, and pudding. 3. Beat egg whites with an electric mixer at medium speed in a large metal or ceramic bowl, gradually adding cream of tartar and remaining 1/2 tsp. vanilla, until soft peaks form. Gradually add 5 Tbsp. sugar while beating at high speed until stiff peaks form. Spoon over pudding and swirl with the back of a spoon. Bake until meringue is golden brown, 15 to 20 minutes. Cool slightly before serving. armagazine.com/grandmas-bananapudding PER 1/2 CUP: 419 CAL; 12G FAT (6G SAT); 8G PRO; 71G CARB (2G FIBER, 52G SUGARS); 326MG SODIUM

Only Eggland’s Best gives you eggs with 25% less saturated fat and 6 times more vitamin D No other egg provides 10 times more vitamin E, 6 times more vitamin D, and 25% less saturated fat. Plus, more of the delicious, fresh-from-the-farm taste everyone loves. Your love for your family isn’t ordinary, so why serve ordinary eggs? Give them only the best–Eggland’s Best.

Better taste. Better nutrition. Better eggs.®

D e s s e r t s f o r D ays T R E N D I N G

“This recipe inspired me to bake a pie for the first time in my life, and what a success! The spiciness is to die for! I made this for Thanksgiving, and I’ll be making it again because everybody absolutely loved it.”

Seal the Deal Got leftover pie? Glad Press’n Seal® food wrap seals tightly to keep leftovers delicious and fresh, whether at home or sent home with guests.

– MELISSA BEZNER

BROUGHT TO YOU BY

APPLE PIE

HANDS-ON 45 MIN TOTAL 2 HR, 30 MIN SERVES 8 SUBMITTED BY JESSICA FURNISS

★★★★★ 2 REVIEWS 1 2 2 2½ ½ 1 1 ¼ ¼ 2 1 1 ¼ 1 1

cup apple juice chai tea bags Tbsp. unsalted butter lb. Honeycrisp apples, peeled and coarsely chopped cup packed brown sugar Tbsp. cinnamon tsp. ground ginger tsp. ground cardamom tsp. ground cloves pinches black pepper Tbsp. pure maple syrup tsp. vanilla extract tsp. salt Tbsp. cornstarch (15-oz.) pkg. rolled, refrigerated unbaked pie crust (2 crusts) large egg, lightly beaten Vanilla ice cream (optional)

1. Microwave juice in 30-second intervals until

hot but not boiling. Add tea, cover, and steep 10 minutes. Discard tea bags. 2 . Meanwhile, melt butter in a large saucepan. Add apples, brown sugar, cinnamon, ginger, cardamom, cloves, pepper, maple syrup, vanilla, and salt. Stir in apple juice-chai mixture. Bring to a boil, then reduce heat to medium. Cook, uncovered and stirring occasionally, until apples are tender, about 30 minutes. 3. Transfer ¼ cup of the liquid from the saucepan to a small bowl. Whisk in cornstarch until dissolved and smooth; stir back into saucepan. Continue cooking over medium heat, stirring often, until mixture starts to thicken, about 5 minutes. Pour into a bowl and let cool, about 1 hour. 4 . Meanwhile, preheat oven to 425°F. Roll 1 pie crust into a 12-inch circle on a lightly floured surface. Transfer to a 9-inch pie plate. Trim dough 1 inch beyond pie plate edge. Pour filling into crust.

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OCT/NOV 2021

5. Roll remaining crust into a 12-inch circle.

Cut into 14 (¾-inch-wide) strips. Put 1 strip horizontally across center of pie; lay another strip vertically on top of the first. Continue with remaining strips, alternating horizontally then vertically and weaving over and under to create a woven lattice. Trim strips 1 inch beyond edge of pie plate. Fold bottom crust over ends of strips; pinch to seal and crimp edges. Lightly brush crust with beaten egg. Cover edge with foil to prevent overbrowning. 6. Bake 30 minutes. Remove foil and continue baking until golden and bubbly, about 10 minutes more. Let cool at least 1 hour before slicing. Serve warm with ice cream (if using). (Pie can be made ahead and stored at room temperature up to 2 days. Reheat 15 to 20 minutes in a 350°F oven.) armagazine.com/chai-apple-pie HIDDEN GEM PER SERVING (1 SLICE PLUS ½ CUP ICE CREAM): 589 CAL; 26G FAT (12G SAT); 5G PRO; 84G CARB (5G FIBER, 46G SUGARS); 380MG SODIUM

Seals 10x tighter*

PROTEIN PACKED EGG MUFFINS! by Sari Diskin @SariDiskin

Check this out!

TWO TANTALIZING TEXTURES. ONE DELICIOUS TREAT! Your cat will love these tasty treats from Blue Buffalo, featuring real chicken or fish as the first ingredient. They’re crunchy, creamy and bursting with flavor!

TURKEY MANHATTAN SLIDERS Yield: 12 servings

BlueBursts.com

INGREDIENTS: 1 package Aunt Millie’s Dinner Rolls 4 cup mashed potatoes 11/2 lb. turkey, sliced 4 cup turkey gravy

INGREDIENTS: 10 Eggland’s Best eggs, large 1 cup chopped broccoli florets 1 cup grated sharp cheddar cheese 1/2 cup chopped turkey bacon (about 6 strips) 1/2 Tbsp. Italian seasoning Salt and pepper to taste Nonstick cooking spray 12 count muffin tin METHOD: Set the oven to 350°F. Prepare toppings. Chop up broccoli florets, grate cheddar and slice turkey bacon into small chunks. Set aside. In a large mixing bowl, whisk together 10 Eggland’s Best eggs until the mixture is solid yellow and yolks are combined.

METHOD: Preheat oven to 350°F.

Add Italian seasoning and salt and pepper to taste. Mix.

Slice dinner rolls in half, and lay bottoms in a 9” x 13” baking pan.

Grease a muffin tin well with olive oil spray or any nonstick spray. Make sure to get the sides!

Top with potatoes, turkey, and gravy.

Fill each cup half way with the egg mixture.

Place the tops of the rolls on the sandwiches. Brush the tops of the rolls with melted butter.

Add in broccoli, cheddar and turkey bacon into each vessel evenly. Top off with some more egg mixture. Make sure not to overflow the cups too high!

Bake 20-25 minutes and serve.

Bake for 15 minutes.

AuntMillies.com/Recipes

Let set (they will deflate) and cool before enjoying!

NO TIME FOR GROCERY SHOPPING? NO PROBLEM. See how Walmart pickup & delivery can help save time. Order groceries, household essentials, and more online for same-day pickup. Choose delivery and track from the store to your door. allrecipes.com/makeiteasy

Store in the fridge for 5 days and the freezer for 14 days. Enjoy! Delicious Eggland’s Best eggs provide superior taste and nutrition, including 10 times the vitamin E and 25% less saturated fat than ordinary eggs!

EgglandsBest.com

dinner fix

PHOTO: CARSON DOWNING; FOOD STYLING: LAUREN M C ANELLY; PROP STYLING: SUE MITCHELL

SOUP SECRETS

DO-IT-ALL DOUGH

SIDES

MENUS

LEMON CHICKEN ORZO SOUP p.62

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OCT/NOV 2021

WEEKNIGHT WINNERS

DINNER FIX

“

When using the broiler, keep your oven door open slightly. That way you can watch the cheese melt and ensure it doesn’t burn. – KBEDLEY

”

secrets to

BETTER SOUP Soup is a hug in a bowl, as cozy and comforting to make as it is to eat. But the quality of your soup depends on the ingredients you use and how you put them together. Here are some delicious recipes, layered with tips every good soup-maker needs to know.

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OCT/NOV 2021

FRENCH ONION SOUP GRATINÉE BY VANESSA GREAVES | PHOTOS CARSON DOWNING FOOD STYLING LAUREN M C ANELLY PROP STYLING SUE MITCHELL

“

It takes a long time for the onions to caramelize, but be patient—it does happen! This is key to the soup’s success. – ALIDA ROVETTO

”

HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 6 SUBMITTED BY JERSEY TOMATO

★★★★★ 1,258 REVIEWS

A bundle of herbs—such as parsley, thyme, and a bay leaf—adds flavor and is easy to remove. To contain s mall spices or loose herb leaves, use a square of cheesecloth tied with kitchen string. If you’re storing this soup, wait to add the toppings and broil. Or, if gifting it, send the soup in one big pot, along with a loaf of bread, a block of cheese, and broiling instructions. ¼ cup butter 5 cups thinly sliced red onion (2 large onions) 5 cups thinly sliced yellow onion (2 large onions) ½ tsp. salt 1 (32-oz.) container low-sodium chicken broth 2 cups water 1 (14.5-oz.) can low-sodium beef broth ½ cup dry red wine 1 Tbsp. Worcestershire sauce 2 sprigs fresh parsley 1 sprig fresh thyme 1 bay leaf 1 Tbsp. balsamic vinegar 6 thick slices French or Italian bread 12 slices Gruyère or Swiss cheese, at room temperature ¾ cup shredded Asiago or mozzarella cheese, at room temperature ¼ tsp. paprika 1. Melt butter in a 5- to 6-qt. pot over

medium-high heat. Stir in onions and salt; cook, stirring frequently, until onions are caramelized and almost syrupy, about 35 minutes. If needed to prevent overbrowning, reduce heat to medium-low. 2 . Stir chicken broth, water, beef broth, wine, and Worcestershire into pot. Bundle parsley, thyme, and bay leaf with cheesecloth and kitchen string; add to pot. Bring to a boil. Reduce heat to medium-low; simmer, uncovered and stirring occasionally, 20 minutes. Remove and discard herb bundle. Reduce heat to low and stir in balsamic vinegar. Cover and keep warm over low heat while preparing the bread. 3. Preheat broiler. Arrange bread slices on a baking sheet; broil 4 to 5 inches from heat source until well toasted, about 1½ minutes per side. 4 . Arrange 6 (16-oz.) broiler-safe bowls or crocks on a shallow baking pan. Fill each three-quarters full with hot soup. Top with 1 slice toast, 2 slices Gruyère, and 2 Tbsp. Asiago. Sprinkle with paprika. Broil until bubbly and golden brown, about 5 minutes. armagazine.com/french-onionsoup-gratinee PER 1½- CUP SERVING: 557 CAL; 33G FAT (19G SAT); 29G PRO; 34G CARB (3G FIBER, 10G SUGARS); 1,222MG SODIUM

CHEF JOHN’S BUTTERNUT BISQUE HANDS-ON 25 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY CHEF JOHN

★★★★★ 29 REVIEWS

Snipped chives and pomegranate arils add a festive touch, but you can also use fresh parsley and crumbled bacon. For more sweetness and nuttiness, roast the squash between Steps 2 and 3. 3 2 1 1 2 1

Tbsp. butter cups diced onion pinch plus 1 tsp. kosher salt (2-lb.) butternut squash Tbsp. tomato paste (32-oz.) carton low-sodium chicken broth Pinch cayenne pepper ½ cup whipping cream or crème fraîche, plus more for garnish 2 Tbsp. pure maple syrup Chopped fresh chives and pomegranate seeds, for garnish 1. Melt butter in a large pot over

medium-low heat. Add onion and a pinch of salt; cook, stirring, until onion is softened, 10 to 15 minutes. 2 . Cut off ends of squash. Carefully halve squash lengthwise and remove seeds. Peel squash and cut into chunks.

“

For the garnish, I used a dash of cinnamon and a sprinkle of light brown sugar. You get the tingle of hot with a little bit of sweet. – MY GRANDPA G

”

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3. Increase heat to medium-high.

Stir in tomato paste; cook, stirring, until mixture begins to brown and caramelize, about 2 minutes. Stir in squash, broth, cayenne, and remaining 1 tsp. salt until simmering. Reduce heat to medium-low; simmer until squash is very tender, 15 to 25 minutes. Reduce heat to low. Blend soup with an immersion blender until very smooth. Stir in cream and maple syrup. 4 . Garnish servings with a swirl of cream and sprinkle with chives and pomegranate seeds. (Ungarnished soup keeps in an airtight container up to 3 days chilled or up to 3 months frozen. To reheat, thaw overnight in fridge and heat through over medium heat.) armagazine.com/chef-johns-butternutbisque GLUTEN-FREE PER 1⅓- CUP SERVING: 237 CAL; 13G FAT (8G SAT); 7G PRO; 26G CARB (4G FIBER, 10G SUGARS); 375MG SODIUM

5 Thicken It

If your soup turns out thinner than you’d like, here are ways to thicken it:

1 Take Stock

A shortcut to great soup is to make your own stock from leftover chicken, turkey, beef, or vegetables (see how at armagazine.com/make-stock). But if you don’t have leftovers, you can still intensify the flavor by searing or roasting bones and veggies before adding water and simmering a few hours. If you use store-bought stock or broth, go with the low-sodium option so you control the seasoning. (Even though the terms are often used interchangeably, stock is made by simmering water with bones, and broth takes stock a step further by adding meat and more seasonings.)

2 Boost Flavors

• Roasting vegetables before adding them to a soup adds depth of flavor. • Parmesan cheese rinds give amazing flavor to vegetable soups. Save your rinds in the fridge and toss one in when you simmer the soup. It adds saltiness, so taste before seasoning at the end. And remove the rind before serving. • It matters when you add the salt. For example, sprinkling salt on vegetables before roasting gives the salt time to penetrate and pull out natural flavors. But adjusting salt to your taste should be done at the end. For more details, check out armagazine.com/when-to-add-salt. If your soup is too salty, add a squeeze of citrus, dilute with water or, depending on the type of soup, add a little cream or potato.

3 Toast the Spices

Brief cooking in a dry pan deepens the flavor of whole spices and it’s traditional in many Indian and Middle Eastern dishes. To toast spices, heat a heavy pan over medium-low heat, add the whole spices in a single layer, and stir constantly to avoid burning, 2 to 4 minutes. Remove spices from the pan immediately to stop the cooking. Let the spices cool, then grind them.

4 Skim It

As soup liquid comes to a simmer, fat and foam may rise to the surface (depending on the kind of soup). Remove it with a wide, shallow spoon. It’s best to do it before soup comes to a boil so it doesn’t reincorporate into the liquid and cloud the soup.

• Blend all or part of the soup, except for the meat, with an immersion blender. If you use a regular blender, don’t fill it all the way to avoid spatters and burns. This works best with soups that have starchy ingredients like potatoes, rice, or beans. • Whisk together 1 Tbsp. cornstarch or flour in a small bowl with enough water to make a thin slurry. Stir it into the soup and let it come to a simmer. • Beurre manié—a flour/butter paste—thickens soup as it simmers. Mash together equal parts butter and flour to make a thick paste (start with 1 Tbsp. each) and stir into the soup. • Cream or yogurt can thicken, but because they can get finicky, check out No. 7 below. • Blitz some bread in a blender and stir in the fine crumbs. Add peeled cubes of russet or Idaho potatoes and let them cook down. (Or cook them separately, mash, and stir into the soup.) Cooked rice or pasta also thickens soup when simmered in it.

6 Purée It

Remove any whole herbs and spices, ladle a cup or two of the liquid into a measuring cup, then blend the rest of the solids and liquid into a blender or food processor. (Or use an immersion blender.) Thin with the reserved liquid as needed.

7 Avoid Curdling

Soups thickened and enriched with dairy can curdle unless you follow these three tips: • Use full-fat milk, yogurt, or cream— they don’t separate and curdle as easily as low-fat dairy products. • Add the dairy at the very end. • Temper: Take the soup off the heat. Stir ½ cup of hot soup liquid into the milk, yogurt, or cream to warm it slightly before adding it back to the soup. Heat the soup until steaming, but don’t let it boil.

8 Top It Off

Fresh, creamy, zippy, or crunchy garnishes give any soup extra eye appeal, texture, and flavor. They can be as simple as minced herbs, seasoned croutons, grated cheese, citrus zest, or toasted nuts.

9 Store It Smartly

Whether for storing or sharing, keep grain-based ingredients—such as noodles, rice, or barley—separate from the liquid. If stored together, they’ll soak up a lot of the liquid. When ready to serve, just ladle hot soup over them and heat as needed.

S e c re t s to B e t te r S o u p D I N N E R F I X

TIPS FOR

LEMON CHICKEN ORZO SOUP photo on page 57 HANDS-ON 30 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY RENEEPAJ

★★★★★ 326 REVIEWS

Because this soup uses 6 cups of chicken broth, using homemade broth or other high-quality broth can make a big difference in the flavor. 6 1 1 1 ¾ 2 ½ ½ ½ ½ 1 6 6 1½ ⅓ 1 1 ¼

oz. orzo pasta Tbsp. olive oil cup chopped carrot cup chopped celery cup chopped onion cloves garlic, minced tsp. dried thyme tsp. dried oregano tsp. salt tsp. black pepper bay leaf cups low-sodium chicken broth oz. cooked chicken breast, chopped tsp. lemon zest cup lemon juice (5-oz.) pkg. baby spinach lemon, sliced, for garnish cup grated Parmesan cheese, for garnish

“

Very delicious and authentic. I subbed two cubes of Knorr beef bouillon cubes for the salt and added two fresh chopped tomatoes, since my grandmother used to make it that way. – GABESGIRL

”

1. Cook orzo according to

package directions until partially cooked through (still firm in the center), about 5 minutes; drain and rinse with cold water until completely cooled. 2 . Heat oil in a large pot over medium heat. Add carrot, celery, and onion; cook, stirring, until vegetables begin to soften and onion is translucent, 5 to 7 minutes. Stir in garlic; cook until fragrant, about 1 minute more. Stir in thyme, oregano, salt, pepper, and bay leaf; cook 30 seconds. Stir in broth. 3. Bring to a boil. Reduce heat to medium-low; simmer, partially covered, until vegetables are just tender, about 10 minutes. 4 . Stir in orzo, chicken, lemon zest, and lemon juice. Cook until heated through, about 5 minutes. Discard bay leaf. Add spinach; cook until wilted and orzo is tender, 2 to 3 minutes. Garnish with lemon slices and Parmesan. (Ungarnished soup keeps in an airtight container up to 3 days chilled or up to 3 months frozen.) armagazine.com/lemonchicken-orzo-soup HEALTHY PER 1½- CUP SERVING: 239 CAL; 5G FAT (1G SAT); 21G PRO; 30G CARB (4G FIBER, 4G SUGARS); 452MG SODIUM

“

What makes this especially good are the fresh ingredients added at the end. The corn on the cob is like a little extra treat when you’re through eating the soup. – LINONE93

”

S e c re t s t o B e t te r S o u p D I N N E R F I X

CALDO DE RES (MEXICAN BEEF SOUP) HANDS-ON 30 MIN TOTAL 2 HR, 10 MIN SERVES 8 SUBMITTED BY LKONIS

★★★★★ 229 REVIEWS

Beef bones add richness and depth to this caldo de res (Spanish for “beef broth”). Garnishing with fresh herbs and citrus—cilantro and lime juice, in this case—and crunchy veggies adds freshness to slow-cooked soups. 2 lb. bone-in beef shank [If you can’t find bone-in, cut 1 lb. chuck roast into 1/2-inch pieces. Add 1 lb. soup bones that you can get from your butcher.] 1 Tbsp. vegetable oil 2 tsp. salt 2 tsp. black pepper 11/4 cups chopped onion 3 cups low-sodium beef broth 1 (14.5-oz.) can diced tomatoes, undrained 4 cups water 2/3 cup coarsely chopped carrot 1/4 cup chopped fresh cilantro, plus more for garnish 1 potato, quartered (optional)

2 ears fresh sweet corn, each cut into 4 pieces 2 chayote squash, quartered 1 head cabbage, cored and cut into 8 wedges 1/4 cup sliced fresh or pickled jalapeño peppers 2 limes, cut into wedges 4 radishes, quartered 1. Cut meat off bones into 1/2- inch

pieces, leaving some on bones. 2 . Heat a heavy 6- to 7-qt. pot over medium-high heat until very hot. Add oil, tilting pot to coat bottom. Add meat and bones and season with salt and black pepper. Cook, stirring occasionally, until thoroughly browned, about 10 minutes. 3. Stir in 1 cup onion; cook until lightly browned. Stir in broth and tomatoes. (Liquid should cover bones by 1/2 inch; if not, add enough water to compensate.) Reduce heat to low; simmer, partially

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OCT/NOV 2021

covered, 1 hour. If meat is not tender, cook 10 minutes more. 4 . Stir in water and return to a simmer. Add carrot and 1/4 cup cilantro; cook, covered, 10 minutes. Stir in potato (if using), corn, and chayote. Simmer, covered, 10 minutes. Push cabbage wedges into soup; continue cooking, covered, until vegetables are tender, about 20 minutes. Discard bones, if desired. 5. Ladle soup into large bowls. Garnish with jalapeños, cilantro, and remaining 1/4 cup onion. Squeeze limes over soup and serve with radishes. (Ungarnished soup keeps in an airtight container up to 3 days chilled or up to 3 months frozen.) armagazine.com/caldo-de-res HEALTHY GLUTEN-FREE PER 2-CUP SERVING: 214 CAL; 5G FAT (1G SAT); 20G PRO; 26G CARB (7G FIBER, 10G SUGARS); 822MG SODIUM

D o - I t -A l l D o u g h D I N N E R F I X

DINNER ROLLS

recipe & variations

SANDWICH BREAD

page 66

BREADSTICKS

CINNAMON ROLLS

PULL-APART SWEET BREAD

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OCT/NOV 2021

IT KIND OF LOOKS LIKE WE ROBBED A BAKERY.

CRESCENT ROLLS

But all the goodies you see here started with the same simple yeast dough. Meet your new do-it-all dough!

BY NICHOLE AKSAMIT

PIGS IN A BLANKET

PHOTOS BRIE PASSANO FOOD STYLING CHARLIE WORTHINGTON PROP STYLING SUE MITCHELL

FLATBREAD PIZZA

HANDS-ON 20 MIN TOTAL 1 HR, 30 MIN MAKES 2 LB. DOUGH (12 TO 16 SERVINGS) SUBMITTED BY DONNA WEST

★★★★★ 2,455 REVIEWS

GO SAVORY If you prefer, you can cut the sugar in the recipe from 1/3 cup to 3 Tbsp. for more savory applications such as flatbread pizza, breadsticks, or dinner rolls.

D o - I t -A l l D o u g h D I N N E R F I X

D O - I T-A L L D O U G H

As so many Allrecipes community members have noted, this fabulous recipe (originally submitted by Donna West as Sweet Dinner Rolls) works for more than just dinner rolls. Donna made her dough in a bread machine. But we mixed it in a bowl, tested it to get the baking times and temps right for all of these variations, and rechristened it Do-It-All Dough. Give it a try and you’ll see why! 1/2 1/2 1/3 1/3

1 1 33/4 1

cup water cup milk cup butter cup sugar (or just 3 Tbsp. for a more savory dough) (0.25-oz.) pkg. active dry yeast (21/4 tsp.) egg cups flour tsp. salt

1. Stir together water, milk, butter,

and sugar in a small saucepan over medium heat. Cook until mixture is 120°F and butter is mostly melted. Stir well. Mix together warmed milk mixture and yeast in a large bowl. Let stand 10 minutes. 2 . Beat egg into milk mixture with an electric mixer. Add about 21/2 cups flour and the salt; beat at high speed 3 minutes. Stir in remaining flour with a wooden spoon. Turn dough out onto a lightly floured surface and knead 5 minutes. Dough should be moist but not sticky. Transfer to a lightly greased bowl, turning to coat dough’s surface. Cover and let rise in a warm place until doubled, about 1 hour. 3. Punch down, shape, and bake as desired. (See variations, at right.) armagazine.com/do-it-all-dough VEGETARIAN PER SERVING (1/16 OF DOUGH): 174 CAL; 5G FAT (3G SAT); 4G PRO; 27G CARB (1G FIBER, 5G SUGARS); 190MG SODIUM

TRY A COLD RISE

Instead of letting the dough rise at room temperature, cover it and let it rise in the refrigerator up to 2 days. Let stand at room temp for 1 hour before punching down and shaping as desired.

variations D I N N E R RO LL S Preheat oven to 400°F. Divide dough into 16 (2-oz.) balls; arrange in a lightly greased 9x9-inch baking pan. Cover and let rise until doubled, about 1 hour. Brush with melted butter and bake until golden brown, about 20 minutes. Makes 16.

Preheat oven to 425°F. Pat dough into an 8x10-inch rectangle. Fold short sides toward center, like you’d fold a letter in thirds. Pinch seam to seal. Set in a lightly greased 41/2x81/2-inch loaf pan, seam side down. Cover and let rise 1 hour. Using a very sharp knife, make a long slash on top, running the length of the loaf and about 1/2 inch deep. Set pan in oven; immediately reduce temp to 375°F. Bake until deep golden brown, about 40 minutes. Makes 1 loaf.

breadsticks

Preheat oven to 375°F. Divide dough into 16 (2-oz.) portions. Roll each portion into an 8-inch-long rope; arrange on 2 ungreased baking sheets. Cover and let rise until doubled, about 1 hour. If desired, lightly brush with melted butter and sprinkle with seasonings (such as chopped parsley and grated Parmesan cheese). Bake until golden brown, 12 to 14 minutes. Makes 16.

CRESCENT ROLLS

Preheat oven to 400°F. Divide dough in half. Roll each portion out to a 12-inch circle. Spread each circle with 1 Tbsp. softened butter, leaving a 2-inch round in the center unbuttered; cut each circle into 8 wedges. Roll up each wedge, from outer edge to point. Arrange on ungreased baking sheets, with points tucked under to prevent unfurling. Cover and let rise until doubled in size, about 1 hour. Bake until golden brown, 15 to 18 minutes. Makes 16.

PIGS IN A BLANKET Use a half-batch of dough. (Reserve other half for another use.) Divide dough into 4 portions; roll each into a 7-inch circle and cut each circle into 12 wedges. Put a cocktail wiener on the wide end of 1 dough wedge and roll up from outer edge to point. Brush the point with egg wash (1 egg beaten with 1 tsp. water) to help seal. Repeat with additional cocktail wieners and remaining dough wedges. Arrange on ungreased baking sheets, points tucked under to prevent unfurling. Cover and let rise until doubled in size, about 1 hour. Preheat oven to 400°F. Bake until golden brown, 8 to 10 minutes. Makes 4 dozen.

ALLRECIPES.COM

OCT/NOV 2021

FLATBREAD PIZZA

Preheat oven to 400°F. Divide dough into 4 portions. Roll each portion into a 6x16-inch oval. Add desired toppings. Bake until edges are golden and crust is no longer doughy, about 13 minutes, or as directed in your favorite pizza recipe. Makes 4 crusts.

cinnamon rolls Preheat oven to 375°F. On a lightly floured surface, roll dough into a 12x17-inch rectangle. Spread with 1/4 cup softened butter, leaving a 1-inch border along 1 long edge. In a small bowl, stir together 2/3 cup packed brown sugar and 1 Tbsp. cinnamon. Sprinkle cinnamon-sugar mixture evenly over buttered dough. Roll up dough, starting from the filled long side; pinch seam to seal tightly. Using a serrated knife, slice into 12 rolls. Arrange in a lightly greased 9x13-inch baking pan. Cover and let rise until doubled in size, about 1 hour. Bake until golden brown, 25 to 30 minutes. Frost as desired. Makes 1 dozen. OVERNIGHT CINNAMON ROLLS Prepare Cinnamon Rolls as directed above; but, after arranging the rolls in the pan, cover and chill overnight. In the morning, let rolls stand at room temperature at least 30 minutes before baking and frosting as directed. Makes 1 dozen.

PULL-APART SWEET BREAD

Preheat oven to 375°F. Turn dough out onto a lightly floured surface and roll out to form a 6x10-inch rectangle. Cut rectangle into 6 (10-inch) strips; cut each strip into 10 (1-inch) pieces. Gently shape each portion into a ball, tucking edges beneath. Roll balls in 1/3 cup melted butter, then in a mixture of 3/4 cup sugar and 1 tsp. cinnamon. Arrange balls in a lightly greased fluted tube pan, stacking loosely. Drizzle with any remaining butter; sprinkle with any remaining cinnamon-sugar. Drizzle 1/4 cup caramel ice cream topping over all. Cover and let rise until doubled in size, about 1 hour. Set pan on a baking sheet. Bake until golden brown, 40 to 45 minutes. Let stand 1 minute. Invert onto a large serving platter. Spoon any topping that remains in pan onto rolls. Serve warm. Serves 12.

DINNER FIX

Garlic Butter Mixed Veggies

Cook a 16-oz. bag of frozen mixed vegetables and ½ cup vegetable broth in a saucepan over medium heat until heated through, 5 to 7 minutes; drain. Stir 2 Tbsp. grated Parmesan cheese, 1 Tbsp. butter, and 1 tsp. minced garlic into pan with vegetables. Season with salt and black pepper.

These amazing sides start with fast-from-your-freezer veggies. Pair them with recipes in this issue— or with your own favorites.

Lime-Cilantro Cauliflower Rice

Microwave a 10-oz. bag of frozen cauliflower rice according to package directions. Stir in the zest and juice of 1 lime, ½ cup chopped cilantro, and 2 Tbsp. butter.

Preheat oven to 425°F. Stir together 2 tsp. each garlic powder, chili powder, and Italian seasoning in a small bowl. Toss together spice mixture with a 32-oz. bag of frozen french fries and 2 Tbsp. olive oil in a large bowl. Spread fries in a single layer on a baking sheet; bake until crisp, 15 to 20 minutes.

GET MORE FREEZER-FUELED SIDES

Hover your phone’s camera here to see 20 more recipes that start with frozen vegetables. No app needed!

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OCT/NOV 2021

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY BULAT; PROP STYLING: SUE MITCHELL

Jazzed-Up Fries

Honey Mustard Pork Chops p.78

Roasted Beets with Goat Cheese and Walnuts p.41

Grandmother’s Buttermilk Cornbread p.102

Menu #2

» Beer Pick: Bell’s Amber Ale or similar light and malty amber ale

or Heavenly Halibut p.76

Green Bean-Artichoke Casserole p.44

Slow Cooker Mashed Potatoes p.45

Menu #3

» Wine Pick: Badenhorst Secateurs Chenin Blanc or other dry white wine

or Ground Beef Noodle Bowls p.74

Lime-Cilantro Cauliflower Rice p.68

Mashed Celeriac p.82

Menu #4

» Wine Pick: Giguiere Estate Pillars of Hercules or similar bold red wine blend

or Chef John’s Butternut Bisque p.60

Dinner Rolls p.66

Cheesecake with Cranberry Glaze p.49

Menu #5

BEVERAGE PAIRINGS: KARLA WALSH

» Wine Pick: Robert Mondavi Napa Valley Fumé Blanc or other citrusy white wine

or Chicken Pasta with Cajun Seasoning p.71

Garlic Butter Mixed Veggies p.68

Pecan Pie Bars I p.52

» Beer Pick: Stone Brewing Stone Ruination IPA or other hoppy India pale ale ALLRECIPES.COM

OCT/NOV 2021

What’s for dinner tonight? One of these menus! We’ve paired main dishes with easy sides and dessert ideas and tasty wine and beer options, so all you have to do is plug and play.

Menus DINNER FIX

make IT A meal

Menu #1

Easy

MAKE GAME DAY

Running low on time? Here’s how you can have shareable snacks on the table before kickoff. 1

Take shopping off your plate! Get fresh ingredients fast with Walmart pickup & delivery.

Prep Buffalo chicken wings, carrots, and celery sticks in 30 minutes or less.

Set out Kraft Ranch Dressing and other dipping sauces for everyone to enjoy.

SCAN TO SHOP! Hover your phone here to discover easy Allrecipes dishes and get Walmart ingredients directly from the page.

Tight on time? Don’t sacrifice a satisfying supper. These tasty dishes can be on your table in 30 minutes—or less!

C H I C K E N PA S TA W I T H CAJUN SEASONING HANDS-ON 15 MIN TOTAL 30 MIN SERVES 2 SUBMITTED BY TAMMY SCHILL

★★★★★ 2,083 REVIEWS

PHOTOS: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

4 oz. dried linguine 2 (6-oz.) boneless, skinless chicken breasts, sliced into thin strips 2 tsp. Cajun seasoning 2 Tbsp. butter 1 cup chopped green bell pepper ¾ cup sliced fresh mushrooms ½ cup chopped red bell pepper 2 Tbsp. minced green onion ¼ tsp. salt ¼ tsp. black pepper ¼ tsp. dried basil ⅛ tsp. garlic powder 1½ cups whipping cream 2 Tbsp. grated Parmesan cheese Fresh basil leaves, for garnish 1. Cook linguine according ®

30 -Minute 2021

ALLRECIPES.COM

MEALS

100+

RECIPES FOR

DINNER TONIGHT SOUPS, SANDWICHES, and SIDES AIR FRYER FAVORITES SKILLET and SHEET PAN SUPPERS

ic ke

il a

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OCT/NOV 2021

to package directions until al dente. Drain. 2 . Meanwhile, sprinkle chicken all over with Cajun seasoning. Melt butter in a large skillet over medium heat; add chicken and cook, stirring occasionally, until no longer pink and juices run clear, 5 to 7 minutes. 3. Stir peppers, mushrooms, and green onion into skillet; cook, stirring occasionally, about 2 minutes to soften. Stir in salt, black pepper, basil, and garlic powder; cook, stirring, until fragrant, about 1 minute. Stir in whipping cream. 4 . Increase heat to medium-high and bring to a simmer. Cook until slightly thickened, about 8 minutes. Stir in cooked linguine and heat through. Sprinkle with Parmesan and basil. armagazine.com/chicken-pastawith-cajun-seasoning QUICK PER 2-CUP SERVING: 1,175 CAL; 84G FAT (51G SAT); 54G PRO; 56G CARB (5G FIBER, 11G SUGARS); 604MG SODIUM

DINNER FIX

weeknight

We e k n i g h t Wi n n e r s D I N N E R F I X

LOW- C A R B S PAG H E T T I SQUASH ALFREDO HANDS-ON 10 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY BREN NEW RECIPE GO ONLINE TO RATE & REVIEW

If you’re running super-short on time, you could use a jarred sauce (white or red) and skip Step 2. 1 (3-lb.) spaghetti squash, halved lengthwise and seeded 1/4 cup water 4 Tbsp. unsalted butter 4 cloves garlic, minced 1 cup whipping cream 11/2 cups grated Parmesan cheese 1/4 tsp. cracked black pepper, plus more for garnish Pinch freshly grated nutmeg 1/2 tsp. lemon zest 1 Tbsp. chopped fresh parsley, for garnish Lemon wedges, for garnish 1. Arrange squash halves cut sides down

in a 2-qt. square baking dish. (Halves will overlap slightly.) Add the water, then cover with vented microwavesafe plastic wrap. Microwave until just tender, about 15 minutes. Let cool 10 minutes. 2 . Meanwhile, melt 2 Tbsp. butter in a saucepan over medium heat. Add garlic; cook, stirring, until fragrant and softened, about 2 minutes. Stir in whipping cream; simmer 2 minutes. Whisk in Parmesan, pepper, and nutmeg until smooth. Whisk in lemon zest and remaining 2 Tbsp. butter. 3. Remove squash strands from shells with a fork and drain well in a colander. Divide squash among 4 serving plates. 4 . Spoon sauce evenly over squash. Garnish with additional pepper, the parsley, and lemon wedges. armagazine.com/low-carb-spaghettisquash-alfredo QUICK GLUTEN-FREE PER 1-CUP SERVING: 462 CAL; 42G FAT (26G SAT); 11G PRO; 13G CARB (1G FIBER, 4G SUGARS); 573MG SODIUM

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OCT/NOV 2021

MADE IN ITALY.

Authentically delicious.

Discover more

Crafted with tomatoes vine ripened under the Italian sun, finely aged Italian cheeses, fresh cream and Mediterranean olive oil.

We e k n i g h t Wi n n e r s D I N N E R F I X

“This recipe has such great flavors that you won’t miss the flavoring packets that come with the ramen.” – MARILYNH

“The Chinese five-spice is perfect—just the right amount of heat. I think using fresh vegetables rather than frozen is best.” – LEN

G R O U N D B E E F N O O D L E B OW L S HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY YOLY

★★★★★ 16 REVIEWS 1 lb. ground beef 3 green onions, thinly sliced, white and green parts separated 2½ cups water 2 (3-oz.) pkg. ramen noodles, flavor packets discarded 1 (12-oz.) pkg. frozen stir-fry vegetable medley 3 Tbsp. hoisin sauce 2 Tbsp. less-sodium soy sauce 1 Tbsp. sriracha sauce 1 Tbsp. packed brown sugar 1 Tbsp. chopped fresh cilantro, plus more for garnish ½ tsp. Chinese five-spice powder ¼ tsp. ground ginger 2 tsp. sesame seeds, toasted Crushed red pepper, for garnish 1. Cook beef and white parts of green

onions in a large skillet over mediumhigh heat until meat is no longer pink and onions are soft and translucent,

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about 5 minutes. Transfer mixture to a plate and drain fat from skillet. 2 . Add water to skillet and bring to a boil. Add ramen noodles and frozen vegetables; cook, stirring occasionally, until noodles are tender, 3 to 5 minutes. 3. Meanwhile, for sauce, stir together hoisin, soy sauce, sriracha, brown sugar, 1 Tbsp. cilantro, the Chinese five-spice powder, and ginger in a small bowl until well combined. 4 . Return meat mixture to skillet and add sauce. Cook, stirring, until heated through, about 2 minutes. Garnish with sesame seeds, red pepper, green parts of green onion, and cilantro. armagazine.com/ground-beefnoodle-bowls HIDDEN GEM QUICK PER 1½- CUP SERVING: 463 CAL; 19G FAT (8G SAT); 30G PRO; 40G CARB (3G FIBER, 9G SUGARS); 813MG SODIUM

OCT/NOV 2021

We e k n i g h t Wi n n e r s D I N N E R F I X

H E AV E N LY H A L I B U T HANDS-ON 10 MIN TOTAL 20 MIN SERVES 4 SUBMITTED BY CHELLEBELLE

★★★★★ 779 REVIEWS ½ cup grated Parmesan cheese ¼ cup butter, softened 3 Tbsp. chopped green onion, plus more for garnish 3 Tbsp. mayonnaise 2 Tbsp. lemon juice ¼ tsp. salt 1 dash hot pepper sauce 2 lb. skinless halibut or cod fillets Black pepper, for garnish

“If you like fish, you will love this. If you don’t like fish? You also will love this. Advice: Double the amount of sauce; you’ll be glad you did.”

1. Stir together Parmesan, butter, 3 Tbsp.

green onion, the mayonnaise, lemon juice, salt, and hot sauce in a bowl. 2 . Preheat broiler. Line a 10x15-inch baking pan with foil and lightly coat with cooking spray. Arrange fish in a single layer on pan. 3. Broil until fish easily flakes with a fork, 6 to 8 minutes. Spread Parmesan mixture on fish and continue broiling until topping is bubbly and lightly browned, about 2 minutes. Garnish with green onion and pepper. If desired, serve with lemon wedges.

– COOKDADDY

armagazine.com/heavenly-halibut QUICK GLUTEN-FREE PER 7-OZ. SERVING: 423 CAL; 25G FAT (11G SAT); 45G PRO; 2G CARB (0G FIBER, 0G SUGARS); 640MG SODIUM

“You can substitute yogurt or sour cream for the mayo and/or butter. Oh, and using finely chopped red onion instead of green onion works great.” – IAMMISKO

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OCT/NOV 2021

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We e k n i g h t Wi n n e r s D I N N E R F I X

H O N E Y M U S TA R D P O R K C H O P S HANDS-ON 10 MIN TOTAL 25 MIN SERVES 4 SUBMITTED BY AUNTE

★★★★☆ 174 REVIEWS ¼ cup honey 2 Tbsp. yellow, Dijon, or coarse ground mustard ⅛ to ¼ tsp. crushed red pepper (optional) 4 (6-oz., ½-inch-thick) center-cut boneless pork chops ½ tsp. garlic powder ½ tsp. kosher salt ½ tsp. black pepper 1 Tbsp. butter Thyme or rosemary sprigs, for garnish 1. Stir together honey, mustard, and

high heat. Add chops; cook until browned, 2 to 3 minutes per side. 3. Reduce heat to medium-low. Brush chops with honey-mustard sauce, then turn them over. Cook, covered, 4 minutes. Brush chops with honey-mustard sauce again and turn them over. Cook about 3 minutes more, until an instant-read thermometer inserted into thickest parts registers 145°F. Spoon any remaining sauce over chops. Remove from heat and let stand 3 minutes before serving. Garnish with thyme sprigs.

red pepper (if using) in a small bowl until well blended. 2 . Season chops on all sides with garlic powder, salt, and black pepper. Heat butter in a large skillet over medium-

armagazine.com/honey-mustardpork-chops HEALTHY QUICK GLUTEN-FREE PER CHOP: 271 CAL; 8G FAT (3G SAT); 34G PRO; 18G CARB (0G FIBER, 17G SUGARS); 371MG SODIUM

“For more mustard flavor, I applied a thin layer of Dijon to the chops before seasoning and searing them. Delicious!” – LYKADASMITH

“I sautéed a little chopped onion in the butter for extra flavor. This is quick and uncomplicated for a weeknight dinner!” – HEATHER

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OCT/NOV 2021

POWER UP AGAINST PEANUT ALLERGY WITH PALFORZIA PALFORZIA, the ﬁrst and only FDA-approved treatment for peanut allergy, is a daily oral therapy that helps reduce the severity of allergic reactions to peanuts that may be hidden in foods.

LEARN MORE AT PALFORZIA.COM

For children aged 4 through 17 WHAT IS PALFORZIA? PALFORZIA is a treatment for people who are allergic to peanuts. PALFORZIA can help reduce the severity of allergic reactions, including anaphylaxis, that may occur with accidental exposure to peanut. PALFORZIA may be started in patients aged 4 through 17 years old. If you turn 18 years of age while on PALFORZIA treatment you should continue taking PALFORZIA unless otherwise instructed by your doctor. PALFORZIA does NOT treat allergic reactions and should not be given during an allergic reaction. You must maintain a strict peanut-free diet while taking PALFORZIA.

You should NOT take PALFORZIA if you have uncontrolled asthma, or if you ever had eosinophilic esophagitis (EoE) or other eosinophilic gastrointestinal disease. Tell your doctor if you are not feeling well prior to starting treatment with PALFORZIA. Your doctor may decide to delay treatment until you are feeling better. Also tell your doctor about any medical conditions you have and if you are taking or have recently taken any other medicines, including medicines obtained without a prescription and herbal supplements. Your doctor may decide that PALFORZIA is not the best treatment if:

IMPORTANT SAFETY INFORMATION

• You are unwilling or unable to receive (or self-administer) injectable epinephrine.

PALFORZIA can cause severe allergic reactions called anaphylaxis that may be life-threatening.

• You have a condition or are taking a medication that reduces the ability to survive a severe allergic reaction.

• You will receive your ﬁrst dose in a healthcare setting under the observation of trained healthcare staff. • You will receive the ﬁrst dose of all dose increases in a healthcare setting. • In the healthcare setting, you will be observed for at least 1 hour for signs and symptoms of a severe allergic reaction. • If you have a severe reaction during treatment, you will need to receive an injection of epinephrine immediately and get emergency medical help right away. • You will return to the healthcare setting for any trouble tolerating your home doses. Stop taking PALFORZIA and get emergency medical treatment right away if you have any of the following symptoms after taking PALFORZIA: • • • • • • • • •

Trouble breathing or wheezing Chest discomfort or tightness Throat tightness Trouble swallowing or speaking Swelling of your face, lips, eyes, or tongue Dizziness or fainting Severe stomach cramps or pain, vomiting, or diarrhea Hives (itchy, raised bumps on skin) Severe ﬂushing of the skin

Because of the risk of severe allergic reactions, PALFORZIA is only available through a restricted program called the PALFORZIA Risk Evaluation and Mitigation Strategy (REMS) Program. Talk to your healthcare provider for more information about the PALFORZIA REMS program and how to enroll.

WHAT ARE THE POSSIBLE SIDE EFFECTS OF PALFORZIA? The most commonly reported side effects of PALFORZIA were: stomach pain, vomiting, feeling sick, itching or burning in the mouth, throat irritation, cough, runny nose, sneezing, throat tightness, wheezing, shortness of breath, itchy skin, hives, and/or itchy ears. PALFORZIA can cause severe allergic reactions called anaphylaxis that may be life-threatening. PALFORZIA can cause stomach or gut symptoms including inﬂammation of the esophagus (called eosinophilic esophagitis). Symptoms of eosinophilic esophagitis can include: • • • • • •

Trouble swallowing Food stuck in throat Burning in chest, mouth, or throat Vomiting Regurgitation of undigested food Feeling sick

For additional information on the possible side effects of PALFORZIA, talk with your doctor or pharmacist. You are encouraged to report negative side effects of prescription drugs to the FDA. Visit www.fda.gov/medwatch, or call 1-800-FDA-1088. Please see a Brief Summary of the full Prescribing Information and Medication Guide, including an Important Warning about anaphylaxis, on the following page. © 2021 Aimmune Therapeutics, Inc. PALFORZIA is a trademark of Aimmune Therapeutics, Inc. AIMT-PM-USA-0835 07/21

IMPORTANT FACTS This is only a brief summary of important information about PALFORZIA and does not replace talking to your healthcare provider about your condition and treatment. For complete product information, please see full Prescribing Information, including Medication Guide, at www.PALFORZIA.com. WHAT IS THE MOST IMPORTANT INFORMATION I SHOULD KNOW ABOUT PALFORZIA? PALFORZIA can cause severe allergic reactions called anaphylaxis that may be life-threatening. • You will receive your first dose in a healthcare setting under the observation of trained healthcare staff. • You will receive the first dose of all dose increases in a healthcare setting. • In the healthcare setting, you will be observed for at least 1 hour for signs and symptoms of a severe allergic reaction. • If you have a severe reaction during treatment, you will need to receive an injection of epinephrine immediately and get emergency medical help right away. • You will return to the healthcare setting for any trouble tolerating your home doses. Stop taking PALFORZIA and get emergency medical treatment right away if you have any of the following symptoms after taking PALFORZIA: Trouble breathing or wheezing; Chest discomfort or tightness; Throat tightness; Trouble swallowing or speaking; Swelling of your face, lips, eyes, or tongue; Dizziness or fainting; Severe stomach cramps or pain, vomiting, or diarrhea; Hives (itchy, raised bumps on skin); Severe flushing of the skin. For home administration of PALFORZIA, your doctor will prescribe injectable epinephrine, a medicine you must inject if you have a severe allergic reaction after taking PALFORZIA. Your doctor will train and instruct you on the proper use of injectable epinephrine. Talk to your doctor and read the epinephrine patient information if you have any questions about the use of injectable epinephrine. PALFORZIA is only available through a restricted program called the PALFORZIA Risk Evaluation and Mitigation Strategy (REMS) Program. Before you can receive PALFORZIA, you must: • Enroll in this program. • Receive education about the risk of a severe allergic reaction (anaphylaxis) by a healthcare provider who practices in a setting that is certified through the REMS program. • Understand that you will be monitored in a healthcare setting during and after the Initial Dose Escalation and for the first dose of each Up-Dosing level. • Receive education about how to maintain a peanut-free diet. You must attest that you will continue to avoid peanuts at all times. • Fill the prescription your healthcare provider gives you for the injectable epinephrine. You must attest that epinephrine will be available to you at all times. Talk to your healthcare provider for more information about the PALFORZIA REMS program and how to enroll. WHAT IS PALFORZIA? PALFORZIA is a prescription medicine derived from peanuts. It is a treatment for people who are allergic to peanuts. PALFORZIA can help reduce the severity of allergic reactions, including anaphylaxis, that may occur with accidental exposure to peanut. PALFORZIA may be started in patients aged 4 through 17 years old. If you turn 18 years of age while on PALFORZIA treatment you should continue taking PALFORZIA unless otherwise instructed by your doctor. PALFORZIA does NOT treat allergic reactions and should not be given during an allergic reaction. You must maintain a strict peanut-free diet while taking PALFORZIA. WHO SHOULD NOT TAKE PALFORZIA? You should NOT take PALFORZIA if: • You have uncontrolled asthma. • You ever had eosinophilic esophagitis (EoE) or other eosinophilic gastrointestinal disease. WHAT SHOULD I TELL MY DOCTOR BEFORE TAKING PALFORZIA? Tell your doctor if you are not feeling well prior to starting treatment with PALFORZIA. Your doctor may decide to delay treatment until you are feeling better. Also tell your doctor about any medical conditions you have. You should tell your doctor if you are taking or have recently taken any other medicines, including medicines obtained without a prescription and herbal supplements. Keep a list of them and show it to your doctor and pharmacist each time you get a new supply of PALFORZIA. Tell your doctor if you are pregnant, planning to become pregnant, or breastfeeding. Your doctor may decide that PALFORZIA is not the best treatment if: • You are unwilling or unable to receive (or self-administer) injectable epinephrine. • You have a condition or are taking a medication that reduces the ability to survive a severe allergic reaction. WHAT ARE THE POSSIBLE SIDE EFFECTS OF PALFORZIA? The most commonly reported side effects were: stomach pain, vomiting, feeling sick, itching or burning in the mouth, throat irritation, cough, runny nose, sneezing, throat tightness, wheezing, shortness of breath, itchy skin, hives, and/or itchy ears. PALFORZIA can cause severe allergic reactions that may be life-threatening. Symptoms of allergic reactions to PALFORZIA can include: Trouble breathing or wheezing; Chest discomfort or tightness; Throat tightness or swelling; Trouble swallowing or speaking; Swelling of your face, lips, eyes, or tongue; Dizziness or fainting; Severe stomach cramps or pain, vomiting, or diarrhea; Skin rash, itching, or raised bumps on skin; Severe flushing of the skin. PALFORZIA can cause stomach or gut symptoms including inflammation of the esophagus (called eosinophilic esophagitis). Symptoms of eosinophilic esophagitis can include: Trouble swallowing; Food stuck in throat; Burning in chest, mouth, or throat; Vomiting; Regurgitation of undigested food; Feeling sick. For additional information on the possible side effects of PALFORZIA, talk with your doctor or pharmacist. You may report side effects to the U.S. Food and Drug Administration (FDA) at 1-800-FDA-1088 or www.fda.gov/medwatch. Manufactured by: Aimmune Therapeutics, Inc. Brisbane, CA 94005 © 2021 Aimmune Therapeutics, Inc. PALFORZIA is a trademark of Aimmune Therapeutics, Inc. Based on PALF-US-v1.0, 01/2020

AIMT-PM-USA-0762

g good for y you BRIGHT IDEAS

RECIPE MAKEOVERS

FOOD FOR THOUGHT

CELERIAC

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

meet your mashers!

POTATOES

TURNIPS

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OCT/NOV 2021

MASHED VEG FORMULA HANDS-ON 15 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW

3 LB. ROOT VEGETABLES, PEELED AND CUT INTO 2-INCH PIECES (such as celeriac, russet potatoes, or turnips)

1 (32-OZ.) CARTON LOW-SODIUM VEGETABLE OR CHICKEN BROTH

1/4 CUP OLIVE OIL

1/2 TO 1/3 CUP LOW-FAT MILK OR NONDAIRY MILK

1 TSP. SALT

1 TSP. SPICE (such as cumin, paprika, or za’atar)

1/2 TSP. BLACK PEPPER

1 TBSP. FRESH HERBS, SNIPPED (such as oregano, chives, or mint)

1. Put broth and root vegetables in a large saucepan. If necessary, add water to cover vegetables. Bring to a boil; reduce heat and simmer, covered, until tender, 20 to 30 minutes. Drain; return vegetables to pan. Drizzle with oil. Let stand 2 to 3 minutes. 2. Meanwhile, heat milk in a small saucepan over low heat until very warm. Mash vegetables until light and fluffy. Stir in milk, salt, spice, and pepper. Stir in additional milk as desired. Sprinkle with fresh herbs just before serving. Making It Ahead? Increase milk to 11/4 cups and prepare as directed above. Spread mashed mixture into a 2-qt. baking dish. Chill, covered, up to 24 hours. Bake, covered, in a 325°F oven until heated through, about 40 minutes.

MINT

armagazine.com/mashed-veg-formula

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PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

B r i g h t I d e a s G O O D F O R YO U

For a healthier—yet still fluffy—take on mashed potatoes, celeriac, or turnips, try this broth-based version. Bonus: This simple formula flexes easily for the vegans at your table. Just use vegetable broth and nondairy milk. By Caitlyn Diimig, RD

casseroles

Casseroles reign supreme for crowd-pleasing comfort and hands-off ease. Take your pick of these cheesy breakfast casseroles and baked Parms.

“The wine is a great addition to the sauce. It smelled and tasted wonderful! I made this for a potluck at work, and it was gone immediately.” – LADY T

CHICKEN PAR MESAN PASTA CASSER OL E

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OCT/NOV 2021

EGGPL ANT PAR MESAN CASSER OL E

HEALTHY TRICKS —

The casserole on the right has 384 fewer calories, 3 fewer grams saturated fat, and 1,305 fewer milligrams sodium than the recipe on the left. Here’s why. Sautéing ingredients in olive oil instead of deep-fat frying provides more heart-healthy unsaturated fat and keeps saturated fat low. Using eggplant instead of chicken cuts calories and adds filling fiber. Using low-sodium tomato products and relying on strong-flavored cheeses, such as Parmesan, keeps the dish flavorful while reducing sodium.

C H I C K E N PA R M E S A N PA S TA C A S S E R O L E

E G G P L A N T PA R M E S A N CASSEROLE

HANDS-ON 20 MIN TOTAL 1 HR SERVES 5 SUBMITTED BY RCHEISS

HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 6 SUBMITTED BY CHEF JOHN

★★★★ 57 REVIEWS

★★★★ 120 REVIEWS

To save time, use frozen chicken nuggets instead of breading and frying chicken pieces. Thaw them and add them to the pasta mixture in Step 4. 8 2 ½ 2 ¾ 1 8 1 1 2 ½

oz. rotini pasta cups vegetable oil, for frying cup flour eggs, lightly beaten cup Italian-seasoned bread crumbs Tbsp. garlic powder oz. boneless, skinless chicken breasts, cut into bite-size pieces (24-oz.) jar marinara sauce (8-oz.) can tomato sauce cups shredded mozzarella cheese (8 oz.) cup grated Parmesan cheese (2 oz.) Tbsp. dry red wine (optional)

1. Cook pasta according to package

directions; drain. 2 . Meanwhile, heat oil in a deep-fat fryer or large saucepan to 375°F. Preheat oven to 350°F. 3. Put flour, eggs, and bread crumbs in each of 3 separate shallow dishes. Stir garlic powder into bread crumbs. Working in batches, coat chicken pieces in flour, then dip in egg, then in bread crumb mixture, turning to coat. Working in batches, fry coated chicken pieces until golden brown, about 2 minutes. Transfer to paper towels to drain. 4 . Stir together cooked pasta, the marinara sauce, tomato sauce, half the mozzarella, half the Parmesan, and the red wine (if using) in a large bowl. Gently fold chicken into pasta mixture. Coat an 8x8-inch baking dish with cooking spray; spread pasta mixture in dish. Top with remaining mozzarella and Parmesan. 5. Bake until hot and bubbly, 35 to 40 minutes. Let stand 5 minutes before serving. armagazine.com/chicken-parmesanpasta-casserole PER 1½-CUP SERVING: 639 CAL; 21G FAT (8G SAT); 38G PRO; 72G CARB (6G FIBER, 11G SUGARS); 1,570MG SODIUM

BY CAITLYN DIIMIG, RD PHOTOS BRIE PASSANO FOOD STYLING KELSEY MOYLAN PROP STYLING SUE MITCHELL

go healthy

2 3 2 ½ 3 ½ ¾ ½ ¼

(1-lb.) eggplants Tbsp. olive oil cloves garlic, sliced tsp. crushed red pepper cups low-sodium marinara sauce cup water, plus more as needed cup ricotta cheese cup. plus 2 Tbsp. grated Parmesan cheese cup shredded pepper Jack cheese (1 oz.) Fresh basil leaves (optional)

1. Preheat oven to 375°F. Cut

5 crosswise slices from center portion of each eggplant, about ½ inch thick, for 10 slices total. Dice remaining pieces. 2 . Heat 1 Tbsp. oil in a large skillet over medium-high heat until very hot. Cook half the eggplant slices in hot oil, turning once, until slightly softened and browned, about 6 minutes. Transfer to paper towels to drain. Add 1 Tbsp. oil to skillet and repeat with remaining eggplant slices. 3. Heat remaining 1 Tbsp. oil in skillet over medium heat. Add diced eggplant. Cook until eggplant is slightly softened, about 5 minutes. Add garlic and crushed red pepper; cook, stirring, until fragrant, about 10 seconds. Add marinara sauce and water. Reduce heat to medium-low and cook, uncovered and stirring occasionally, until eggplant is tender, about 15 minutes. If sauce gets too thick, add a little more water. 4 . Stir together ricotta, ½ cup Parmesan, and the pepper Jack cheese in a bowl. Spread about 2 Tbsp. cheese mixture over each eggplant slice. Fold slices in half to enclose cheese mixture. 5. Spread half the sauce in an 8x8-inch baking dish. Arrange folded eggplant slices in a single layer over sauce. Spread remaining sauce over top. Sprinkle with remaining 2 Tbsp. Parmesan. 6. Bake, uncovered, until casserole is bubbling, 35 to 40 minutes. Let stand 5 to 10 minutes before serving. Sprinkle with basil leaves (if using). armagazine.com/eggplantparmesan-casserole HEALTHY VEGETARIAN GLUTEN-FREE PER 1½-CUP SERVING: 255 CAL; 16G FAT (5G SAT); 9G PRO; 21G CARB (6G FIBER, 11G SUGARS); 265MG SODIUM

M a ke ove r s G O O D F O R YO U

indulge

HEALTHY TRICKS

CAU LIFLOWER TOT AND TURKEY SAU SAG E BREAKFAST CASS EROLE

—

“This recipe was easy to make, and the family loved it. I prepped it the night before and then cooked it in the morning.”

E G L

INDU

THY

M a ke ove r s G O O D F O R YO U

C HEESY TOT BREA KFAST C ASSEROL E

– MELANIE

The casserole on the right has 2 more grams fiber, 12 fewer grams saturated fat, and 637 fewer milligrams sodium than the recipe on the left. Here’s why. Adding bell pepper and broccoli adds fiber and nutrients and bulks up the recipe while keeping saturated fat and sodium in check. Using ground turkey instead of bacon and pork cuts saturated fat and sodium.

4 . Arrange potato tots evenly in prepared

C H E E S Y TOT B R E A K FA S T C A S S E R O L E

baking dish. Sprinkle with half the cheese, half the bacon, and all the browned sausage mixture. 5. Whisk together eggs, milk, mustard, salt, and pepper in a bowl. Pour evenly over potato tots mixture. Sprinkle with remaining cheese and bacon. 6. Bake until set and cheese is melted, about 35 minutes. Let cool 15 minutes before serving.

HANDS-ON 15 MIN TOTAL 1 HR, 20 MIN SERVES 8 SUBMITTED BY HEIDI HAWKEYE

★★★★ 1 REVIEW 1 1 ½ 3½ 3 8 2 1½ ¼ ¼

lb. bacon, coarsely chopped lb. bulk pork sausage cup chopped onion cups frozen potato tots cups shredded Colby-Jack cheese (12 oz.) eggs cups milk Tbsp. mustard tsp. salt tsp. black pepper

1. Preheat oven to 425°F. Coat a 9x13-inch

baking dish with cooking spray. 2 . Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp, about 10 minutes. Transfer bacon to paper towels to drain. Crumble when cool. 3. Add sausage and onion to bacon drippings in skillet. Cook over medium-high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.

armagazine.com/cheesy-tot-breakfastcasserole HIDDEN GEM GLUTEN-FREE PER 1½-CUP SERVING: 593 CAL; 41G FAT (17G SAT); 34G PRO; 19G CARB (2G FIBER, 5G SUGARS); 1,385MG SODIUM

go healthy

indulge

Choosing cauliflower tots instead of potato tots reduces sodium and provides more good-for-you vitamin C.

C A U L I F LOW E R TOT A N D T U R K E Y SAUSAGE BREAKFAST CASSEROLE HANDS-ON 20 MIN TOTAL 1 HR, 25 MIN SERVES 8 SUBMITTED BY LKB NEW RECIPE GO ONLINE TO RATE & REVIEW

This casserole can be assembled and chilled up to a day before baking. Just add 10 minutes to the baking time. 1 (14- to 16-oz.) pkg. frozen cauliflower tots 1 Tbsp. olive oil 1 lb. turkey sausage 1 cup chopped onion

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OCT/NOV 2021

4 cups chopped broccoli 1 red bell pepper, chopped (1¼ cups) 1 green bell pepper, chopped (1¼ cups) 6 eggs 1 cup fat-free milk ¼ tsp. black pepper ¼ tsp. crushed red pepper ½ cup shredded Swiss cheese (2 oz.) ½ cup grated Parmesan cheese (2 oz.) 1. Preheat oven to 350°F. Coat a 9x13-inch

baking dish with cooking spray. Arrange cauliflower tots evenly in prepared dish. 2 . Heat oil in a large skillet over medium heat. Add sausage and onion; cook, stirring occasionally, until browned, about 5 minutes. Add broccoli and bell peppers. Cook, stirring occasionally, until vegetables begin to soften, about 10 minutes. Spoon mixture over tots in prepared dish. 3. Whisk together eggs, milk, salt, black pepper, and crushed red pepper in a bowl. Pour evenly over sausage, vegetables, and tots. Sprinkle with cheeses. Bake, covered with foil, 20 minutes. Uncover and continue baking until bubbly, about 30 minutes more. armagazine.com/cauliflower-totturkey-sausage-breakfast-casserole HEALTHY GLUTEN-FREE PER 1½-CUP SERVING: 335 CAL; 18G FAT (5G SAT); 22G PRO; 20G CARB (4G FIBER, 5G SUGARS); 748MG SODIUM

Fueling Your Day

White BBQ Pulled Chicken Sandwich INGREDIENTS

WHITE BBQ SAUCE

DIRECTIONS

1 6 6 1

1 c. 1/2 c. 1/4 c. 1 t. 1 t. 1 t. 1/2 t. 1/4 t. 1/2 t.

Toss shredded chicken with bacon and 1/3 cup White BBQ Sauce. Add more sauce to taste but you do not want too much in mixture.

roasted Chicken – shredded Aunt Millie’s hamburger buns slices of bacon – crisped, roughly chopped package coleslaw mix lettuce

$1.00 Oﬀ ANY Aunt Millie’s Product

mayonnaise distilled white vinegar apple juice prepared horseradish course ground pepper fresh lemon juice salt cayenne pepper dark brown sugar

Cover bottom bun with lettuce, shredded chicken mixture, and top with dry coleslaw mixture. Serve with extra sauce on the side.

$1.00 Oﬀ ANY Aunt Millie’s Product

Most Americans don’t get enough calcium, and dairy is the easiest way to get it. But with environmental concerns on shoppers’ minds and a growing array of alternative products on store shelves, more people are ditching dairy. So what does a body really need? By Marge Perry

It’s recommended that women between the ages of 19 and 50 and men between the ages of 19 and 70 consume 1,000 milligrams of calcium per day; women 51 and older and men 71 and older should aim for 1,200 milligrams. But most Americans don’t get enough calcium, according to the National Institutes of Health. The U.S. Department of Agriculture recommends we consume three servings of

dairy daily to get necessary nutrients (see “What Counts as a Serving of Dairy,” page 90). And it’s best to spread servings throughout the day as our bodies only absorb about 300 to 500 milligrams of calcium at a time.

NEARLY 30 PERCENT OF ADULT MEN AND 60 PERCENT OF ADULT WOMEN

Nearly 72 percent of the calcium consumed by Americans is from milk and milk products, but since 2000, milk consumption has dropped by 28 percent—while sales of milk alternatives have risen. Why? Consumers are worried about the planet. In a 2021 Morning Consult survey of 1,421 U.S. adults that asked why they chose nondairy milk, 56 percent said they had a major or minor concern about nondairy being better for the planet.

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DO NOT CONSUME ENOUGH CALCIUM.

– Dietary Guidelines for Americans 2020–2025

OCT/NOV 2021

PHOTOS: BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

Well known for being essential to bone health, calcium does so much more. Almost every cell in our body uses calcium in one way or another: Our muscles need it to move and contract. It helps the body maintain blood pressure. It transmits messages from the brain to the rest of the body, regulates certain hormones, and more.

When it comes to the environmental impact of foods, dairy is second only to red meat in greenhouse gas emissions, according to the World Resources Institute. Nondairy milks are typically a healthier choice for the environment—most require less water and land and generate fewer greenhouse gas emissions during production than dairy milk. A 2018 study published in the Science academic journal estimates that dairy milk production causes about three times more greenhouse gas emissions than plant-based milk. Among the plant-based milks, grain-based milks tend to use more land and water to grow than most nut milks, except for almond milk. Additionally, there is a concern that pesticides used on almond crops may endanger the bee population.

more than milk

green

With plant-based eating becoming more popular, milk isn’t the only dairy product going vegan. There are now many vegan cheeses, ice creams, and yogurts on the market. While cheese is a good calcium bargain (just 2 oz. gets you one-third of the way to your calcium recommendation), it takes a lot of milk to make cheese (especially hard cheeses). So the carbon footprint of cheese is even higher than milk. If you’re seeking vegan alternatives to dairy, it’s smart to choose plant-based options that have been fortiﬁed with calcium and vitamin D and avoid products with added sugar (unless you’re enjoying an ice “cream” treat). But you don’t have to rely solely on fortiﬁed products to get enough calcium. There are great nondairy sources of calcium (see “Calcium—Without the Dairy,” page 90).

Women between 19 and 50 and men between 19 and 70 need 1,000 milligrams of calcium per day; women 51 and older and men 71 and older should aim for 1,200 milligrams. If you take corticosteroids or consume a lot of sodium, cola, or alcohol, you may need more. ASK YOUR DOCTOR OR REGISTERED DIETITIAN WHAT IS RIGHT FOR YOU.

F o o d f o r Th o u g h t G O O D F O R YO U

going

F o o d f o r Th o u g h t G O O D F O R YO U

Many people avoid dairy out of concern that they are lactose intolerant (see “Risk Factors for Lactose Intolerance,” below). If you’re lactose intolerant, your body can’t produce the enzyme lactase, which is required to digest lactose, the sugar naturally occurring in milk. Symptoms typically include any combination of diarrhea, nausea, stomach cramps, bloating, and gas 30 minutes to 2 hours after consuming lactose-containing foods. You may not need to completely eliminate foods that contain lactose. People differ in the amount of lactose they can tolerate, and some get relief of symptoms by chewing on lactase-enzyme pills. Hard and aged cheeses and yogurt have a lower concentration of lactose than many other dairy products and may be better tolerated.

RISK FAC TO R S FOR

lactose intolerance

calcium

— without

NUTRITION

COMPARISON One cup of dairy milk is an excellent source of calcium and vitamin D and a great way to get more protein and potassium. But many milk alternatives are fortified with calcium and vitamin D. Nutrition varies by brand and plant, so check the label. Look for options that provide daily values of calcium and vitamin D— 20 percent and 15 percent, respectively—that are similar to dairy milk. Some plant milks contain added sugar to improve taste and mouthfeel. Choose unsweetened options or those with minimal added sugars. The American Heart Association recommends no more than 25 grams of added sugar per day for women and 36 grams for men. There are other nutrients to keep an eye on, too. Almond and cashew milks are lower in protein than dairy milk—but rich in vitamin E. Grain milks, such as rice and oats, offer a nut-free choice but are higher in carbs and calories. Soy milk is high in protein, but some worry about the risk of breast cancer from soy. According to the American Cancer Society, the evidence does not point to any dangers from eating soy, and the health benefits of soy appear to outweigh potential risk. Refrigerated coconut milk beverage is another milk alternative, but unfortunately it is high in saturated fat.

WHAT COUNTS AS A SERVING OF DAIRY

AG E Most people are able

to digest lactose at birth, as evidenced by babies who get all their nutrition from breast milk. As we age, we produce less lactase, and digesting milk products with lactose becomes more difficult.

The USDA recommends consuming low-fat varieties of the following:

E T H NI CI TY Lactose

intolerance is more common in East Asian, Arab, Jewish, American Indian, African, and Hispanic people. The prevalence of lactose intolerance is highest in regions and among descendants of regions where unfermented milk products are less common.

1 cup milk 1 cup plain yogurt 2 oz. cheese

the dairy While a cup of milk can provide roughly 300 milligrams of calcium, plenty of other foods also contain the essential nutrient. 1 cup calcium-fortified cereal (100-1,000 mg) 1 cup fortified soy or almond milk (301-439 mg) 1 cup fortified orange or grapefruit juice (350 mg) ¼ cup tofu made with calcium sulfate (217 mg) 1 cup cooked kale, spinach, beet, mustard, turnip, or collard greens (134-164 mg) Greens contain oxalates, which bind calcium and prevent your body from absorbing it. Cooking reduces their oxalates. 5 medium figs (135 mg) 1 cup cooked broccoli florets (86 mg) 1 cup cooked kidney beans, chickpeas, or navy beans (61-126 mg) 1 oz. canned salmon (with bones) or sardines (60-108 mg) ¼ cup almonds (97 mg) 1 tsp. tahini (51 mg)

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CLEAN FREAK

FAVORITES

PHOTO: BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL

FOR KIDS

y family

SPOOKY-GOOD DOG TREATS TO MAKE WITH THE KIDS next page

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OCT/NOV 2021

Kids of all ages can help make and personalize these treats for the furkids on the block this Halloween. This recipe from Allrecipes community member Kelly makes about 32 (2-inch) treats. Our testkitchen helper, Riley, approves!

PEANUT BUTTER AND PUMPKIN D O G T R E AT S all you need 1/2 cup canned pumpkin

By Sarah Brekke

2 Tbsp. natural creamy peanut butter [Note: Check the ingredients list to be sure your peanut butter does not contain xylitol, a sweetener sometimes found in peanut butter and yogurt products. It can be toxic to pets, even in small amounts.] 1/2 tsp. cinnamon 1/2 tsp. salt

21/2 cups whole-wheat flour

all you do 1. Preheat oven to 350°F. 2 . Whisk together pumpkin,

eggs, peanut butter, cinnamon, and salt in a bowl. Using a wooden spoon, gradually stir in flour. (The dough will appear dry and crumbly.) 3. Turn dough out onto a work surface and knead until it comes together as a stiff ball. Roll out to 1/4 inch thick. Cut out shapes using a bone or other cutter. Use a knife or toothpick to press in names or sayings like “Boo!” Reroll scraps and cut out more treats. Arrange on an ungreased baking sheet. 4 . Bake until dry and nearly crisp, about 40 minutes. (Treats will continue to crisp as they cool.) Cool completely on a wire rack. Store in an airtight container up to 2 weeks. armagazine.com/peanut-butterand-pumpkin-dog-treats

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PHOTO: (DOG TREATS) BRIE PASSANO; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL. (KIDS) GETTY IMAGES. (MARIE SUTTON) MELISSA NEWTON

2 eggs

kindness World Kindness Day (Nov. 13) and Giving Tuesday (Nov. 30) are good reminders to encourage kindness and inspire kids to get in the habit of giving back. By Marie A. Sutton

At our house, a giving-back moment usually begins with me telling my two teens a story that pulls them out of their world of TikTok dances and Pokémon battles and into someone else’s. “Knowing someone’s situation makes you want to give,” my 13-year-old son, Stephen, acknowledges. “Not just with your hands, but with your heart.” Last year, when I told my kids about an elderly woman who lived alone with few resources in a tiny, run-down senior home,

they were moved. Using their own money and time, they presented her with a blanket, cards, and sweet treats, and serenaded her with Christmas carols. Grateful and touched, she sang along with them. There were no earbuds or cell phones, only cheery voices and full hearts. As we got back in our car, the kids belted out, “Let’s do this every year!” It reinforced what I have long known: The best gift for children doesn’t come with a screen or action figures—it’s a firsthand experience of the joy of giving back. And it’s never too early to start. Here are some ways to ignite the giver in your child.

Challenge siblings or classmates in a campaign that helps others, like a coat or canned-goods drive. Boasting rights go to the top performers. “Competition is what kids really buy into,” says educator and mom Tiffany Dukes of Birmingham, Alabama. The best part of this kind of challenge is that everyone wins. For more ideas for give-back campaigns, visit dosomething.org

Join a service organization. Connect kids with Girl Scouts, Boy Scouts, 4-H, or other youth groups so they can plant trees, paint houses, bake bread for the homeless, and tackle other projects to help build up their communities. And check out what’s going on at school. Denver mom Chandra Whitfield selected a school with a kindness club that helps nurture her 7- and 9-year-olds’ altruistic spirits.

Empower personal passions. Your child’s knack for knitting, love of Lego architecture, perfect singing pitch, or winning soccer moves can be avenues to volunteer opportunities. Search for organizations that might make use of your kids’ special talents at volunteermatch.org

Make it a family project. The Berthiaume family in Homewood, Alabama, turned an old wooden drawer into a miniature lending library. Landing on a cause important to the entire family, they turned the drawer on its side and added shelves filled with novels, coloring pages, and picture books featuring people of color and topics on racial equality. They call their project The Little AntiRacist Library, and the kids help to keep the shelves stocked.

Create a culture of giving.

MARIE A. SUTTON is a freelance writer

who pens stories about her life as a wife, mom, and breast-cancer survivor. Find her at marieasutton.com

Dafina and Ahmad Ward use role modeling to teach their two daughters about doing good for others. The Bluffton, South Carolina, parents regularly volunteer to assist people in need. Their approach is working. When the girls expressed concern about young women who can’t afford feminine hygiene products, Dafina encouraged them to take action. “We show they can play a role in addressing needs,” she says. The girls now are planning to host a drive.

F o r K i d s FA M I LY

Make it a competition.

C l e a n F re a k FA M I LY

KNOW THE LINGO

P ROT EC T

With COVID-19 still looming and ordinary cold and flu season returning, now’s a good time to refresh your cleaning and disinfecting routine.

DISINFECT HOT SPOTS Most studies show that the flu virus can live on surfaces and potentially infect for up to 48 hours. The CDC reports that, while risk of COVID-19 infection from surfaces is low, the virus can last on nonporous indoor surfaces for 72 hours or more. Daily cleaning and disinfecting can reduce your risk. For a list of approved virus-mitigating products, scan the smart code below with your phone’s camera. And note manufacturer directions: Many advise letting their product sit on surfaces for a specific amount of time before wiping it off. Focus on high-contact spots like tables, hardback chairs, doorknobs, light switches, phones, tablets, touch screens, remote controls, keyboards, handles, desks, toilets, and sinks.

By Caitlyn Diimig, RD

SANITIZE LAUNDRY Fabrics such as blankets, sheets, pillows, towels, washcloths, and clothing can harbor and spread dangerous bacteria. If your washing machine has a sanitize function, use it when cleaning infected laundry. Otherwise, use the highest temperature setting. For delicates that require lower heat, use liquid bleach or laundry sanitizers labeled to kill at least 99 percent of bacteria.

DEEP-CLEAN APPLIANCES

FIGHT GERMS

with these EPA-approved products. Just hover your phone’s camera here to see what works best. No app needed!

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For dishes and laundry to be properly sanitized, your dishwasher and washing machine need periodic deep-cleaning. Common practices include emptying food and lint traps, and running a cycle on the highest heat setting with added vinegar in the detergent basin or baking soda in the bottom of the machine. (Follow manufacturer’s directions.) Some also recommend using sanitizing tablets or bleach.

PHOTO: GETTY IMAGES

There’s a difference between cleaning, disinfecting, and sanitizing. According to the Centers for Disease Control and Prevention, cleaning is a physical process that removes grime and dirt. It may reduce the number of germs, but it doesn’t necessarily kill them. Disinfecting, a chemical process, kills germs on surfaces. Sanitizing is reducing the number of germs to a safe level through cleaning or disinfecting methods.

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Yield: 4-6 servings INGREDIENTS: 2- 9-ounce packages of pumpkin ravioli 8 Tbsp. Kerrygold® Salted butter 1 garlic clove, minced ¼ tsp. ground nutmeg ¼ cup chopped fresh sage leaves ⅓ cup chopped toasted walnuts Salt and pepper to taste METHOD: Heat a large pot of water on stove and cook ravioli according to package directions. Drain well. In a skillet, add butter and heat until butter is foaming. Add garlic and nutmeg and continue cooking until brown being careful to not burn the butter. Add ravioli to large bowl and toss with brown butter sauce.

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Favo r i t e s FA M I LY

Find new faves for the holidays or any day with these recently shared recipes. We’ve got retro appetizers, smart uses of leftover gravy and cranberries, and a zesty lunch alternative to ye olde turkey sandwich.

“I brought this to work today, and my coworkers wanted me to print out the recipe for them. I used only 1 tsp. dill and added 2 chopped green onions.”

J AC K I E ’ S K I L L E R KRAB DIP HANDS-ON 10 MIN TOTAL 10 MIN SERVES 6 SUBMITTED BY JKK5

– BYOUNG_45

★★★★ 25 REVIEWS

PHOTOS AND STYLING: LAUREN GRANT

1 (8-oz.) pkg. cream cheese, softened ½ cup mayonnaise ¼ cup sour cream 1 lb. leg-style imitation crabmeat, chopped 1 cup shredded cheddar cheese (4 oz.) 1 (2.25-oz.) can black olives, drained and chopped 1 Tbsp. dried dill ½ tsp. vinegar-based hot pepper sauce Black pepper and fresh dill, for garnish

“I prefer less mayo so I used about ¼ cup. I also added Worcestershire and green onions as others suggested. My husband loves this!” – JANGLES

Stir together cream cheese, mayonnaise, and sour cream in a bowl. Stir in crabmeat, cheddar, olives, dill, and hot pepper sauce. Garnish with pepper and fresh dill. If desired, serve with mini bell peppers, celery sticks, carrot slices, or other dippers. armagazine.com/jackies-killerkrab-dip PER ¾-CUP SERVING: 435 CAL; 36G FAT (15G SAT); 13G PRO; 15G CARB (1G FIBER, 7G SUGARS); 850MG SODIUM

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S A U S AG E - S T U F F E D MUSHROOMS WITH C R A N B E R RY D R I Z Z L E HANDS-ON 15 MIN TOTAL 35 MIN MAKES 20 SUBMITTED BY SAM

★★★★ 260 REVIEWS 8 oz. ground pork sausage 1 (8-oz.) pkg. cream cheese, softened 2 (8-oz.) pkg. fresh mushrooms, stems removed ⅓ cup cranberry sauce Grated Parmesan, for garnish 1. Preheat oven to 425°F. Line a

10x15-inch baking pan with foil. 2 . Cook sausage in a large skillet over medium-high heat until evenly browned, about 5 minutes. Drain and transfer to a bowl. Stir in cream cheese until combined. Stuff sausage mixture into mushroom caps and arrange on prepared pan. 3. Bake until mushrooms are tender and filling is hot, 17 to 20 minutes. Top with cranberry sauce and garnish with Parmesan. armagazine.com/sausage-stuffedmushrooms-with-cranberry-drizzle

“I put the sausage in a food processor to make it finer. It blends easier with the cream cheese, and the mushrooms are easier to stuff. It’s worth it for the pretty look.” – LREEDER

QUICK GLUTEN-FREE PER MUSHROOM: 85 CAL; 7G FAT (3G SAT); 3G PRO; 3G CARB (0G FIBER, 2G SUGARS); 121MG SODIUM

JULIAN’S FESTIVE TUNA SALAD “I used water-packed tuna to cut down on fat. I didn’t have green chiles or fresh cilantro, but I had a large jar of hot salsa and added some of that.” – TAMMYDACHEF

HANDS-ON 15 MIN TOTAL 15 MIN SERVES 10 SUBMITTED BY MOLLY_KRISTYN

★★★★ 12 REVIEWS

“This is going to sound dorky, but this tuna salad really tastes…festive! It has a lot of textures and flavors that liven up a tuna sandwich. The cumin is great!” – MALIZGA

4 (5-oz.) cans tuna packed in olive oil, drained 1 (15-oz.) can black beans, rinsed and drained 1 cup chopped orange bell pepper 1 cup chopped red bell pepper ½ cup chopped red onion 1 (4-oz.) can diced green chiles ¾ cup mayonnaise [You can cut this to ¼ cup if you like it less creamy.] ¼ cup chopped fresh cilantro 1 Tbsp. spicy salsa verde (optional) 2 tsp. cumin ½ tsp. salt ½ tsp. black pepper, plus more for garnish Stir together all ingredients in a large bowl. Chill, covered, up to 5 days. Serve on lettuce with tortilla chips and slices of lime, or on dinner rolls for somethingother-than-turkey sandwiches. Garnish with additional black pepper. armagazine.com/julians-festivetuna-salad HIDDEN GEM QUICK GLUTEN-FREE PER ¾-CUP SERVING: 256 CAL; 18G FAT (3G SAT); 14G PRO; 9G CARB (2G FIBER, 1G SUGARS); 510MG SODIUM

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Favo r i te s FA M I LY

T U R K E Y G R AV Y POUTINE WITH AIR F RY E R F R I E S HANDS-ON 15 MIN TOTAL 1 HR SERVES 4 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO REVIEW

1 lb. potatoes, cut into ½-inch-thick fries 1 tsp. vegetable oil 1 Tbsp. grated Parmesan cheese ½ tsp. Italian seasoning [You could substitute ¼ tsp. smoked paprika or a blend of ½ tsp. dried rosemary and ¼ tsp. garlic powder.] ¼ tsp. salt 1 cup cheese curds (5 oz.) 1½ cups hot turkey gravy Black pepper and chopped fresh parsley, for garnish 1. Soak fries 30 minutes in water

to cover. Drain and pat dry with paper towels. Drizzle with oil and toss to coat. 2 . Preheat air fryer to 400°F. Arrange fries in a double layer in fryer basket. Cook, tossing every 5 minutes, until golden brown, 15 to 20 minutes. 3. Transfer to a serving dish. Sprinkle with Parmesan, Italian seasoning, and salt. Top with cheese curds and hot gravy. Garnish with pepper and parsley. armagazine.com/turkey-gravypoutine-with-air-fryer-fries PER 1¼-CUP SERVING: 288 CAL; 15G FAT (7G SAT); 14G PRO; 25G CARB (2G FIBER, 1G SUGARS); 914MG SODIUM

GET MORE RECIPE FAVES!

Hover your phone’s camera here to see our 10 toprated dinner recipes. (No app required.)

Chili & Chill RECIPES

GRANDMOTHER’S BUTTERMILK CORNBREAD HANDS-ON 15 MIN TOTAL 45 MIN SERVES 8 SUBMITTED BY BETHANY WEATHERSBY

★★★★★ 5,470 REVIEWS cup buttermilk tsp. baking soda cup cornmeal cup flour tsp. salt cup butter cup sugar eggs, beaten

1. Preheat oven to 375°F. 2 . Stir together buttermilk and baking soda

VEGAN SWEET P OTATO C H I L I HANDS-ON 20 MIN TOTAL 1 HR, 30 MIN SERVES 6 SUBMITTED BY AR COOK

★★★★★ 69 REVIEWS

Even omnivores will devour this meatfree stovetop dish. For set-and-go ease, you can also make it in a slow cooker. 2 1/2 3 1/2 2 2 1 11/2 1/2 1/2 1/2 1 1

cups low-sodium vegetable broth cup chopped onion cloves garlic, minced jalapeño pepper, minced sweet potatoes, peeled and cut into 1-inch pieces (3 cups) Tbsp. chili powder Tbsp. cumin tsp. tomato paste tsp. smoked paprika tsp. dried oregano tsp. crushed red pepper (28-oz.) can diced tomatoes (15-oz.) can kidney beans, rinsed and drained

in a bowl. In another bowl, stir together cornmeal, flour, and salt. 3. Melt butter in a 9-inch cast-iron skillet over medium-low heat. Remove from heat; stir in sugar, then eggs and buttermilk mixture, until combined. Stir in cornmeal mixture until only a few lumps remain. 4 . Bake until a toothpick inserted in center comes out clean, 30 to 40 minutes. armagazine.com/grandmothersbuttermilk-cornbread PER 1-WEDGE SERVING: 309 CAL; 14G FAT (8G SAT); 6G PRO; 42G CARB (2G FIBER, 19G SUGARS); 312MG SODIUM

armagazine.com/vegan-sweet-potato-chili HEALTHY GLUTEN-FREE VEGAN PER 11/4-CUP SERVING: 159 CAL; 1G FAT (0G SAT); 6G PRO; 33G CARB (8G FIBER, 9G SUGARS); 514MG SODIUM

Combine all ingredients in a 5- to 6-qt. slow cooker. Cook, covered, on Low 6 to 7 hours or on High 3 to 31/2 hours.

CHICKEN CHILI HANDS-ON 10 MIN TOTAL 6 HR, 10 MIN SERVES 6 SUBMITTED BY STARR

★★★★★ 257 REVIEWS

Jarred salsa and diced tomatoes with green chiles add hands-off heat. While we prefer a green salsa, any type will work—just keep guests’ heat preferences in mind when choosing from mild, medium, or hot. 2 (15-oz.) cans reduced-sodium navy beans, rinsed and drained 1 (16-oz.) jar green salsa (salsa verde) 1 (14.5-oz.) can low-sodium chicken broth 1 (14-oz.) can no-salt-added corn, drained 1 (10-oz.) can no-salt-added diced tomatoes with green chile peppers, with juices 1 cup chopped onion 1/2 tsp. dried oregano 1/2 tsp. black pepper 1/4 tsp. cumin 11/4 lb. boneless, skinless chicken breasts 1. Stir together beans, green salsa, broth,

1. Heat 5 Tbsp. vegetable broth in a Dutch

oven over medium heat. Add onion, garlic, and jalapeño pepper; cook, stirring frequently, until onion is slightly tender, about 5 minutes. Stir in sweet potatoes, chili powder, cumin, tomato paste, paprika, oregano, and crushed red pepper. Pour remaining vegetable broth into pot. 2 . Bring mixture to a boil. Reduce heat to medium and simmer until sweet potatoes are tender, 20 to 25 minutes. Stir in tomatoes and kidney beans; simmer, covered, over low heat until flavors have blended, about 45 minutes. (Chili can be chilled, covered, up to 3 days ahead and warmed through over low heat.) Serve with desired toppers.

SLOW COOKER

corn, tomatoes, onion, oregano, pepper, and cumin in a 5- to 6-qt. slow cooker. Arrange chicken breasts over mixture. Cook on Low 6 hours or on High 3 hours. 2 . Transfer chicken to a cutting board and shred using 2 forks. Return chicken to slow cooker and stir. Serve with desired toppers. armagazine.com/slow-cooker-chicken-chili HEALTHY GLUTEN-FREE PER 13/4-CUP SERVING: 392 CAL; 5G FAT (1G SAT); 39G PRO; 51G CARB (12G FIBER, 8G SUGARS); 787MG SODIUM

“My search for the perfect cornbread is over! This has a sweet, cake-like consistency and is very moist. I wouldn’t change a thing!” – JILLIAN

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Heat 1 Tbsp. vegetable oil in a Dutch oven over medium heat. Add onion; cook until tender, 5 to 8 minutes. Add beans, salsa, broth, corn, tomatoes, oregano, pepper, and cumin. Bring to a boil. Reduce heat to medium-low. Carefully arrange chicken over mixture in pot. Simmer, covered, until chicken shreds easily, about 25 minutes. Transfer chicken to a cutting board and shred using 2 forks. Return to pot and stir.

PHOTOS: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL

1 1/2 1 1 1/4 1/2 2/3 2

Statement of Ownership, Management, and Circulation SOME VEGANS DON’T CONSUME H O N E Y. I F YO U R E P L AC E I T W I T H AG AV E SY R U P, E V E RYO N E CAN SIP THIS MULLED DRINK.

MINI CINNAMON ROLLS HANDS-ON 15 MIN TOTAL 30 MIN SERVES 8 SUBMITTED BY BRITT

★★★★★ 22 REVIEWS

MULLED CRANBERRY JUICE HANDS-ON 10 MIN TOTAL 5 HR, 10 MIN SERVES 8 SUBMITTED BY IVY KIRCHBERG

★★★★ 15 REVIEWS

Amp up tart juice with warm spices and sweet oranges and honey. If you need to free up a slow cooker for your chili, you can make this on the stovetop. For an adult beverage, add a splash of brandy or orange liqueur. 2 11/2 11/3 2 2 1 14

qt. 100% cranberry juice cups dried cranberries cups honey or agave syrup oranges, zested (3-inch) cinnamon sticks tsp. vanilla extract whole cloves

Stir together cranberry juice, dried cranberries, honey, oranges, cinnamon sticks, vanilla, and cloves in a 5- to 6-qt. slow cooker until honey is dissolved. Cover and cook until hot and steamy, 5 to 6 hours on Low or 21/2 to 3 hours on High. If desired, garnish glasses with cinnamon sticks and orange twists. armagazine.com/mulled-cranberry-juice

It’s tradition in the Midwest to serve chili with cinnamon rolls. (Hey, don’t knock it until you’ve tried it!) But you can also save these for a sweet ending to the meal. Starting with canned crescent rolls simplifies party prep. 1 1/3 1 1/2 1 1/4

(8-oz.) pkg. refrigerated crescent rolls cup packed dark brown sugar Tbsp. cinnamon cup powdered sugar Tbsp. milk, or more as needed tsp. vanilla extract

1. Preheat oven to 375°F. Line a baking sheet

with parchment paper. 2 . Unroll crescent roll dough onto a work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth and seal. 3. Stir together brown sugar and cinnamon in a small bowl. Sprinkle evenly over rectangles. 4 . Roll each rectangle into a log, starting from a long side. Cut each log into twelve 1/2-inch-thick slices. Arrange mini cinnamon rolls on prepared baking sheet. Bake until golden, 10 to 13 minutes. Transfer rolls to a plate and let cool 1 minute. 5. Meanwhile, stir together powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over warm rolls.

HIDDEN GEM VEGETARIAN GLUTEN-FREE

armagazine.com/mini-cinnamon-rolls

PER 11/4-CUP SERVING: 373 CAL; 0G FAT (0G SAT); 2G PRO; 100G CARB (2G FIBER, 96G SUGARS); 8MG SODIUM

QUICK

Combine ingredients in a Dutch oven over medium heat, stirring to dissolve honey. Heat, stirring occasionally, until hot and steamy, at least 10 minutes.

PER 6-MINI-ROLL SERVING: 177 CAL; 6G FAT (2G SAT); 2G PRO; 28G CARB (0G FIBER, 18G SUGARS); 227MG SODIUM

TO M A K E T H E S E M I N I S V E G A N - F R I E N D LY, R E P L AC E T H E M I L K W I T H C O C O N U T M I L K B E V E R AG E .

(Requester Publications Only) 1. Publication Title: Allrecipes 2. Publication Number: 000011780 3. Filing Date: October 1, 2021 4. Issue Frequency: Bimonthly in February/March, April/May, June/July, August/September, October/November, and December/January 5. Number of Issues Published Annually: 6 6. Annual Subscription Price: $24 7. Complete Mailing Address of Known Office of Publication: 1716 Locust St., Des Moines, IA 50309 8. Complete Mailing Address of Headquarters or General Business Office of Publisher: 1716 Locust St., Des Moines, IA 50309 9. Full Name and Complete Mailing Address of the Publisher, Editor & Managing Editor: Mark Josephson, 225 Liberty St., New York, NY 10281; Editor: Nichole Aksamit, 1716 Locust St., Des Moines, IA 50309; Managing Editor: Doug Crichton, 1716 Locust St., Des Moines, IA 50309 10. Owner: Meredith Corporation, 1716 Locust St., Des Moines, IA 503093023. 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Check one: The purpose, function, and nonprofit status of this organization and the exempt status for federal income tax purposes: __ Has Not Changed During Preceding 12 Months __ Has Changed During Preceding 12 Months (Publisher must submit explanation of change with this statement) Not applicable. 13. Publication Title: Allrecipes 14. Issue Date for Circulation Data Below: August/September 2021 15. Extent and Nature of Circulation Average No. Copies Each Issue During Preceding 12 Months: a. Total number of copies (Net press run): 1,445,858 b. Legitimate Paid and/or Requested Distribution (By Mail and Outside the Mail): (1) Outside-County Paid/Requested Mail Subscriptions Stated on PS Form 3541: 1,346,982 (2) In-County Paid/Requested Subscriptions Stated on PS Form 3541: 0 (3) Sales Through Dealers and Carriers, Street Vendors, Counter Sales, and Other Paid Distribution Outside USPS: 11,218 (4) Requested Copies Distributed by Other Mail Classes Through the USPS: 0 c. Total Paid and/or Requested Circulation: 1,358,200 d. Nonrequested Distribution (by Mail and Outside the Mail): (1) Outside-County Nonrequested Copies Stated on PS Form 3541: 20,779 (2) In-County Nonrequested Copies included on PS Form 3541: 0 (3) Nonrequested Copies Distributed Through the USPS by Other Classes of Mail: 0 (4) Nonrequested Copies Distributed Outside the Mail: 4,032 e. Total Nonrequested Distribution: 24,811 f. Total Distribution: 1,383,011 g. Copies not Distributed: 62,847 h. Total: 1,445,858 i. Percent Paid and/or Requested Circulation: 98.21% No. of Copies of Single Issue Published Nearest to Filing Date: a. Total number of copies (Net press run): 1,501,819 b. 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Percent Paid and/or Requested Circulation: 98.55% 16. Not applicable 17. Publication of Statement of Ownership for a Requester Publication is required and will be printed in the October/November 2021 issue of this publication. 18. Signature and title of editor, publisher, business manager, or owner Chris Susil, VP/Planning & Analysis. Date: September 20, 2021. I certify that all information furnished on this form is true and complete. I understand that anyone who furnishes false or misleading information on this form or who omits material or information requested on the form may be subject to criminal sanctions (including fines and imprisonment) and/or civil sanctions (including civil penalties).

C I D E R - B O U R B O N T H E R M O S CO C K TA I L HANDS-ON 10 MIN TOTAL 15 MIN SERVES 6 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW

2 . Transfer to a warmed 32- to

40-oz. thermos. [For a chilled cocktail, after removing tea bags and spices, put saucepan in a bowl of ice water and stir occasionally until chilled. Add bourbon and lemon juice; transfer to a chilled thermos.] Rim glasses with cinnamon sugar and garnish with apple slices and cinnamon sticks.

armagazine.com/cider-bourbon1. Bring cider and maple syrup just thermos-cocktail to a boil in a saucepan. Remove QUICK GLUTEN-FREE VEGAN from heat. Add tea bags, ginger, PER ⅔ CUP: 163 CAL; 0G FAT (0G SAT); and cardamom. Let stand, covered, 0G PRO; 23G CARB (0G FIBER, 20G SUGARS); 14MG SODIUM 5 minutes. Remove and discard tea bags and spices. Stir in bourbon and lemon juice.

EDITOR’S TIP

The right temp! Warm a thermos by filling it with boiling water. Drain when ready to add the cocktail. For cold drinks, do the same, but fill with ice instead of hot water.

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PHOTO: BRIE PASSANO; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

2¾ cups apple or pear cider ¼ cup pure maple syrup 3 bags cinnamon-flavored black tea 1 inch fresh ginger, sliced 3 cardamom pods, cracked 6 oz. bourbon ¼ cup lemon juice Cinnamon sugar, apple slices, and cinnamon sticks for garnish

Allrecipes® (ISSN: 2328-0263) October/November 2021, Volume 9, Number 1. Allrecipes is published bimonthly, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available. SUBSCRIPTION PRICES: U.S. and its possessions, 1 yr. $24.00; Canada, 1 yr. $36.00. Periodicals postage paid at Des Moines, IA, and at additional mailing offices. Your bank may provide updates to the card information we have on ﬁle. You may opt out of this service at any time. POSTMASTER: Send all UAA to CFS (see DMM 507.1.5.2); NON-POSTAL AND MILITARY FACILITIES: Send address changes to Allrecipes, P.O. BOX 37508, BOONE, IA 50037-0508. Canada: Mailed under Publications Mail Sales Product Agreement No. 40069223. Canadian BN 12348 2887 RT. © Copyright 2021 Meredith Corporation. All rights reserved. Printed in U.S.A.

L A ST C A L L

This tasty cocktail will warm your soul—no matter how chilly it is outside or how you take it. Just steep, stir, and pour it into your favorite thermos for cozy sips to go with any fall adventure. Don’t like it hot? It can be served chilled, too. By Breanna Bruening and Juliana Hale

Mixes Well

Here’s to endless delights. Let’s reunite with the refreshing, ﬁzzy, fruity taste of Riunite. Served chilled, enjoyed easily.