RS - November 2022

The Nutrition-Immune Health Connection

There’s a strong link between nutrition and your immune system. Learn how the right macro- and micronutrients can support your immune system.

vitamin D, found in a few foods like salmon and fortified dairy, help to sustain healthy skin and tissues. Antioxidants like vitamins C and E and the mineral selenium help protect cells from oxidative damage. Nuts and seeds are rich in vitamin E, and selenium can be found in lean meats. Prebiotic dietary fiber, such as inulin that is found in foods like garlic, asparagus, and bananas, feeds beneficial bacteria in the gut.

The immune system is a sophisticated, complex system that works to keep you healthy in various roles throughout the body. Your immune system helps create boundaries to the outside, both those you can see (your skin!) and those inside your body you can’t (linings of your airway and gastrointestinal tract), and maintains surveillance through white blood cells to identify things that do not belong. Exercising

regularly can help to improve stress responses throughout the body. Eating nutrientdense foods is important to support your immune health as well.

Consuming protein from foods like eggs, lean meat, low-fat dairy, and legumes supplies the immune system with amino acid building blocks for its cells and functions. Vitamins A and C, found in red and orange foods such as sweet potatoes, carrots, citrus, and bell peppers, and

Difficulty meeting your daily nutrition goals? Ensure Max Protein has targeted nutrition, including 30 grams of highquality protein, to help you stay healthy, active, and energetic. Ensure Max Protein also has nutrients to help support your immune system with protein, vitamins A, C, D, and E, zinc, and selenium.

Learn more and find coupons and recipes to help support your immune health at ensure.com.

“Your immune system is fueled by a well-balanced lifestyle, including proper sleep, regular exercise and intentional nutrition from foods. Oral nutrition supplements can help add important nutrients to your diet. Proper nutrition can be confusing. Don’t hesitate to start a conversation with your healthcare professional about your nutrition and lifestyle for the best quality of life.”

—David Kellenberger, DMS, MPAS, RDN, PA-C, a PA* and current Fellow in the PA Foundation Nutrition Outreach Fellowship supported by Abbott.

* PAs (physician associates/physician assistants) are licensed clinicians who practice medicine in every specialty and setting. Trusted, rigorously educated and trained healthcare professionals, PAs are dedicated to expanding access to care and transforming health and wellness through patient-centered, team-based medical practice. Learn more about PAs at www.pasgobeyond.com.

SCIENCE-BASED NUTRITION AND NUTRIENTS TO SUPPORT IMMUNE HEALTH

HOW NUTRIENTS SUPPORT IMMUNE SYSTEM HEALTH

1 Zinc helps SUPPORT IMMUNE FUNCTION through synthesis of new immune cells and antioxidants* help protect cells from oxidative damage.

2 Protein helps SUPPLY FUEL AND BUILDING BLOCKS FOR IMMUNE CELLS

3 Vitamins A, C, and D help SUSTAIN HEALTHY SKIN AND TISSUE in the mouth, stomach, intestines, and respiratory system.

AVAILABLE IN 7 DELICIOUS FLAVORS: Milk Chocolate, French Vanilla, Creamy Strawberry, Creamy Peach, Cherry Cheesecake, Milk Chocolate with Caffeine,† and Café Mocha†

Use

94 Cocktails for a Crowd

FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY CLAIRE SPOLLEN

EASIEST THANKSGIVING EVER

Cover Photograph by Christopher Testani

Food Styling by Maggie Ruggiero Prop Styling by Carla Gonzalez-Hart

Kirsch®. By Design.

Interior design. Technology design. Product design. At Kirsch®, everything begins and ends with design. Our team of experts have created a top-quality collection of window coverings and smart shade options for you to explore—all from the comfort of your own home.

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stuff we love

how to do things

41 Pets

Why we bond so hard with our dogs. (It’s science!)

44 Trend to Try

The new way to wear blush

50 Healthy at Home Ward off the flu and other viruses. (We’re looking at you, Covid.)

56 Money Which upgrades are worth the extra cash?

64 Things Cooks Know Solves for all your Thanksgiving cooking conundrums

68 The 20-Minute Reorg Find more room in your fridge and freezer

70 Clean This Your countertop appliances need some TLC

how we live

73 A Quick Chat

A neuroscience researcher on the art of table talk

76 Space of the Month

A breezy, energizing breakfast nook

78 Modern Manners

We have questions! And Michelle Buteau has answers

80 First Person Jillian Medoff can’t win the race—and she’s fine with that

82 We Did It

These women prove that friendship and business do mix

what to cook

107 In Season Figs! They’re more fun than you think

108 5 Easy Dinners Pasta, pizza, a savory Dutch baby, and more

Welcome to the Vibe Shift

IF YOU ASKED ME to describe my aesthetic, I’d probably go with “updated classic.” I love something with timeless appeal, and I’m even more smitten when it gets a tweak—a little zhuzh that puts it in the moment. I have a neutral cream-and-gray living room that could exist in several decades. But plop in a colorful jazz concert poster, a mustard chair, and some neonish throw pillows, and you bring it squarely into 2022. I have a sleeveless sweaterdress with a mock neck straight from the current ’90s craze, cordovan stovepipe boots with studs up the sides, an L.L.Bean tote in camo with a blazing orange monogram, and on and on. To me, the tweaks enhance the original with great ideas from right now.

That’s how we approached refreshing REAL SIMPLE—by giving the classic a little update. Flip through and you’ll see what the kids call

a “vibe shift”: the stories, the heavily vetted merch, and the useful ideas we’re known for are still here. But the look and feel are a bit different. We’re keeping it real, keeping it simple, and making it more fun.

A lot of the stories themselves are about small changes that make a big impact, especiallywhen it comes to your Thanksgiving playbook: A feast that doesn’t include a whole bird—or even a whole breast (page 86). Tips to retrofit your space so houseguests can be self-sufficient (page 100). A neuroscience researcher’s mental reset for a drama-free dinner table (page 73). And stories of how families flip the traditional Turkey Day tropes to make them their own (page 96).

One of my favorite updates involves our beloved Modern Manners column. Michelle Buteau, brilliant writer, comic, and actor, will join us each month to answer your sticky etiquette questions. Her inaugural installment (page 78) is my favorite thing in this issue (sorry, turkey legs!). Kind, supportive, and with an always apparent love for other humans, Michelle untangles the knots, doling out gentle suggestions in her fabulous, friendlyvoice. It’s so good.

So go to your reading chair. Grab a cuppa (or glassa—whatever does it for you!) and enjoy. Then find me on Instagram and send me your suggestions. Because like any good editor, I’m never done updating.

Lauren Iannotti EDITOR IN CHIEF

Photograph by Felix Wong

Make the holidays easier and more luxurious. Free Recipient addressing now available on real foil-pressed envelopes available exclusively at Minted.

What was your biggest Thanksgiving dinner fail, and how did you rebound?

Lauren Iannotti

EDITOR IN CHIEF

Emily Kehe

CREATIVE DIRECTOR

Lisa Freedman

EXECUTIVE EDITOR

Tara Cox

MANAGING EDITOR

“Piecrust, perennially. It’s a coin toss whether that first go comes out right. If not, a little water, a little flour, and a lot of trauma until it sticks (but isn’t sticky).”

EDITORIAL

FEATURES DIRECTOR Amy Maclin

FEATURES EDITOR Melissa Matthews

SENIOR EDITOR Keydra Manns

ASSISTANT EDITORS Hannah Dorough, Teddy Willson

CONTRIBUTING EDITORS

Michelle Buteau, Kristyn Kusek Lewis (books)

FOOD

FOOD DIRECTOR Jenna Helwig

FOOD EDITOR Lizzy Briskin

BEAUTY

BEAUTY DIRECTOR Heather Muir Maffei

DEPUTY BEAUTY DIRECTOR Lisa DeSantis

“If you don’t attempt to cook, you can’t fail! Now that we have two little kids, we get dinner catered by our favorite local market. They do an amazing job, so we can be more relaxed when hosting.”

HOME

HOME DIRECTOR Erica Finamore

SENIOR HOME EDITOR Leslie Corona

CONTRIBUTING HOME EDITOR Cat Dash

FASHION

FASHION EDITOR Flavia Nunez

ART & PHOTO

PHOTO DIRECTOR Muzam Agha

DESIGN DIRECTOR Deanna Lowe

DEPUTY PHOTO EDITOR Lawrence J. Whritenour Jr.

PRODUCTION

EDITORIAL PRODUCTION DIRECTOR Filomena Guzzardi

COPY & RESEARCH

COPY & RESEARCH CHIEF Jenny Brown

CONTRIBUTING SENIOR RESEARCH EDITOR Maya Kukes

“One year, my brother and I decided we’d cook Thanksgiving dinner. The night before, we realized we forgot to buy a turkey! We went from supermarket to supermarket and finally found one at 9 p.m.”

REALSIMPLE.COM

VICE PRESIDENT, GENERAL MANAGER Amanda Wolfe

SENIOR EDITORIAL DIRECTOR Mickey O’Connor

ASSOCIATE EDITORIAL DIRECTOR Katie Holdefehr

SENIOR EDITOR, FOOD Samantha Leffler

HEALTH & WELLNESS EDITOR Maggie Seaver

BEAUTY & FASHION EDITOR Hana Hong

ASSOCIATE EDITOR Morgan Noll

SOCIAL MEDIA EDITOR Hali Potters

VISUALS EDITOR Olivia Barr

EXECUTIVE VIDEO PRODUCER Allie Merriam

SENIOR VIDEO PRODUCER Jennifer Lomeli

Tiffany Ehasz

VICE PRESIDENT, PUBLISHER

Kristin Guinan

ASSOCIATE PUBLISHER, MARKETING

ADVERTISING SALES

EAST COAST

EASTERN ADVERTISING DIRECTOR Lizzie Meier Utt

INTEGRATED ACCOUNT DIRECTOR Susan Schwartzman

BUSINESS DEVELOPMENT MANAGER Meg O’Mara

BLUE GROUP MEDIA Eric Davis, Jill Stone

ADVERTISING SALES ASSISTANT Hayley Solomon

MIDWEST

“My mom and I cook the meal every year, and every year gravy is our biggest struggle. Once we bought jarred gravy as a backup. We ended up using it, and it was delicious. We now buy it every year!”

VICE PRESIDENT, GROUP SALES DIRECTOR GROUP Mindy Provenzano

INTEGRATED ACCOUNT DIRECTORS Margaret Graff, Jennifer Latwis

ADVERTISING SALES ASSISTANT Teri Dasbach

DETROIT

ADVERTISING SALES MANAGER Karen Barnhart

WEST COAST

INTEGRATED ACCOUNT DIRECTOR Janet Yano

SD MEDIA Steve Dveris

TRAVEL

NATIONAL MANAGER Katy Hildman

MARKETING

MARKETING DIRECTOR Allison Kelly

ART DIRECTOR Sarah Massimo

HOME DIRECTOR Misty Chandler

MARKETING COORDINATOR Mia Drake

ASSOCIATE COMMUNICATIONS MANAGER Katie Holzman

CONTENT, STRATEGY & INSIGHTS

VICE PRESIDENT Andy Borinstein

DIRECTORS Karen Bakos, Emily Fleishman

SENIOR MANAGER Kseniya Ivnitskaya

MANAGER Maura Ruane

PRODUCTION, CIRCULATION & FINANCE

PRODUCTION DIRECTOR John Beard

SENIOR PRODUCTION MANAGER Courtney Thompson

SENIOR DIRECTOR OF QUALITY Joseph Kohler

COLOR QUALITY ANALYST Sarah Schroeder

ASSOCIATE CONSUMER MARKETING DIRECTOR

Lynn Bolinger

NEWSSTAND RETAIL Rose Cirrincione

EXECUTIVE BUSINESS DIRECTOR Janice Croat

BUSINESS MANAGER Trish Schroder

ADVERTISING BUSINESS MANAGER Zena Norbont

BRAND LEADERSHIP

Alysia Borsa

PRESIDENT, LIFESTYLE

SENIOR VICE PRESIDENT, GROUP GENERAL MANAGER, HOME & DESIGN Mélanie Berliet

SENIOR VICE PRESIDENT, GENERAL MANAGER Melissa Inman

“Thankfully, I don’t have one—my dad does all the cooking. Chef’s kiss to that!”

“I forgot to defrost the Tofurky, so we had a meal of side dishes. Best Thanksgiving ever.”

Contributors Look Who Helped Us Make Our Magazine

Mei Tao

PHOTOGRAPHER

Check out Mei’s photos on pages 36 and 44.

What surprised you the most in this issue?

I am such a blush girl, so I loved learning a new way to apply it (page 44).

Alternative career choice: No plan B—this had to happen!

Lizzy Briskin

FOOD EDITOR

Lizzy created the delicious (and easy!) Thanksgiving recipes on page 86.

What’s your favorite trick from this issue?

Skip the full bird and go all in on turkey legs for Thanksgiving. I’m Team Dark Meat all the way!

Ideal weekend plans: A morning run, followed quickly by a croissant that leaves me covered in crumbs. That’s how you know it’s good!

Where’s your happy place? My family’s home in southern Vermont. Best trip you ever took: Sri Lanka has an amazing combo of beaches, mountains, and plains where elephants roam.

What’s your go-to recipe? Caramelized onions for anything and everything.

Michelle Buteau

MODERN MANNERS COLUMNIST

Our new etiquette expert dishes out advice on page 78.

What is your worst fear? Being stuck in a coffin alive. I mean, what?

Describe the perfect sandwich. Ciabatta with Cracked Pepper Mill turkey, muenster cheese, jalapeños, tomato, teeny-tiny bit of Grey Poupon, mayo, and a little arugula. I’m as specific with this sandwich as Mike “The Situation” is with his hair.

The one item you can’t live without:

Hate to sound like a woman in her 40s, but floss! What! I don’t know what I’d do without you.

Everyday uniform: Black tee and comfy jeans. Duh!

Leslie Corona

SENIOR HOME EDITOR

Favorite tradition: Wearing red during Chinese New Year.

Who inspires you? My daughter. She’s smart and curious.

What’s your personal motto? Always be kind.

Leslie shares tips on cleaning kitchen appliances on page 70.

What are you most excited to buy from this issue? The pretty drinking glasses on page 20.

Childhood celebrity crush: Joseph Gordon-Levitt when he was on 3rd Rock from the Sun

Favorite plant:

Jade plants. Those things are indestructible and will survive the apocalypse. Along with Cher.

Breakfast that loves you back.

REAL SIMPLE Everywhere Find Exclusive Ideas,Tips, and Ways to Make Life Easier—Every Day

IN YOUR KITCHEN

10 of the Best Heart-Healthy Foods

Beans, beans, they’re good for your heart… you know the rest. What other foods can improve heart health? We made a list! Check it out at realsimple.com/hearthealthy and start boosting your diet.

ON YOUR BOOKSHELF

The REAL SIMPLE AntiInflammation Bookazine

That pesky bodily function that makes your nose stuffy and your skin red is crucial for helping you physically heal. But when it’s chronic, inflammation is a whole other story! Learn how to prevent and treat this condition in our special edition.

ON THE WEB

5 Habits

to

Break

for a More Organized Home

It’s one thing to keep your place clean, and another to keep it organized. If you struggle with clutter, we have a few mindful changes that lean on maintenance over major effort. Go to realsimple.com/ organizedhome to find out more.

Give your heart a little love.

*Three grams of soluble fiber daily from whole grain oat foods, like Honey Nut Cheerios™ cereal, in a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. Honey Nut Cheerios cereal provides .75 grams per serving.

What’s the One Topic You Always Avoid at Thanksgiving Dinner, and Why?

Memaw won’t let us talk about politics. We ain’t getting none of her homemade sweet potato pie if we do!

@ANAMARIATURNER611

There are a lot of exes in our family, and even though most of the splits were amicable, I try to keep the focus on the current family members and our future together. Negativity from the past detracts from the positive vibe of gathering as a family.

TERESA VAN YSSELDYK

SANTA BARBARA, CALIFORNIA

Recipes! Especially when the group is large. Everyone seems to have their own variations on all the essentials. It can get hostile!

ANGELA JOHNSON

KIRKLAND, WASHINGTON

Our family lake cottage. Otherwise every holiday turns into an endless debate of “renovate or sell?”

CAITLIN ZINSSER

OAK PARK, ILLINOIS

We don’t avoid any topics. In fact, we set the stage for the new year by announcing our Word of the Year. It’s our family’s way of focusing on an area of our lives that needs attention. Come December, I memorialize the Word of the Year with a Christmas gift!

LINDA PATCHETT NEW CASTLE, NEW HAMPSHIRE

When my husband and I will start having children.

SABA EBRAHIM HOUSTON

Politics! We’re a multigenerational household with a lot of opinions. Sticking to everyday life (children’s interests and accomplishments, new jobs, engagements, family additions) makes gatherings so much more enjoyable.

NANCY MAcDONALD MARSHFIELD, MASSACHUSETTS

Money. When my parents were alive, we never spoke about it, period! That seems to have carried over to our generation. The youngest generation in our family is much more open about it, and my husband, brother, and I are open with our kids. Just not at dinner!

FINE

CYNDY

NEWTOWN, PENNSYLVANIA

When my family gets together, we don’t talk about Covid, immunizations, or masks. Some family members believe that the pandemic is a hoax. It makes for awkward silences, but we’re still family and love each other dearly.

CATHERINE FOWLER

OLYMPIA, WASHINGTON

Parenting styles. The generational gap on the matter is quite evident in our family.

@ANOUKIS

Never bring up which Real Housewife is the best, because we all know it’s Dorinda Medley, Aunt Helen!

JEN BOURGOYNE

AUSTIN, TEXAS

Joseph Mutz, 37 REGISTERED

What topic do you avoid at Thanksgiving dinner?

Drinking habits.

What’s your favorite family recipe?

A pumpkin pie recipe passed down from my great-grandfather, who ran a bakery in Philadelphia. It’s a family secret.

What’s always in your bag? A spare tie and a Tide pen. If one doesn’t fix the problem, the other does. Home is where…

The Le Creuset is.

What is the coziest thing in your home?

The pile of throws on the back of my couch. My pup, Quincy, would definitely agree with me on that one!

Who makes you laugh?

All of SNL’s leading ladies. What have you recently stopped doing?

Hitting snooze. It hasn’t changed my life (yet!).

NEXT QUESTION

What New Year’s resolution will you never make again? Send an email to yourwords@realsimple.com and let us know your answer. Your response could appear in the magazine!

Calories! No one should have to think or feel guilty about the number of calories they consume on Thanksgiving, or ever!

SHEILA KAPLAN, SILVER SPRING, MARYLAND

Zero Sugar

SWEET AS PIE

Measures cup-for-cup like sugar, with zero calories per serving.

18. Signature and Title of Editor, Publisher, Business manager, or Owner: Chris Susil, VP/Planning & Analysis. Date: September 20, 2022.

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).

YOU KNOW WHAT YOU’RE SERVING BEFORE YOU KNOW WHO YOU’RE INVITING.

WE’VE GOT A SNACK FOR PEOPLE LIKE YOU.

FOR SELF-CARE, HOME CARE & ALL YOUR OTHER CARES

A WHOLE VIBE Harvest Moon

Hosting a fall fete? Swap out your usual tabletop decor for these romantic finds straight out of ’70s SoCal.

BY CAT DASH

ABUNDANT ARRANGEMENT

This stunning fauxfoliage and vase combo is as lowmaintenance as a centerpiece can get. Arrangement in Smoke Glass Vase, $70; kirkland.com

PROP STYLING BY MARINA BEVILACQUA

Photograph by Ted Cavanaugh

FRINGE BENEFITS

We have two words for you: fringy tassels! Two more: machine washable. These napkins might just make an appearance on a weekday.

Chunky Fringe Napkins, $89 for 4; frontgate.com

SIPPING PRETTY

A mismatched set of glasses prevents accidental swaps among guests. Dibs on pink! 6 oz. Drinking Glasses, $60 for 4; burkedecor.com

BASE LAYER

Everyday dinnerware will feel extra special on this woven place mat. Thanks, two-tiered scalloped trim! Isadora Placemat, $38; juliska.com

SWEET TREATS

For brownie points, give guests one of these datesweetened chocolate bars for the road. Or if you’re feeling prep fatigue, crumble them on a plate and call it dessert.

Chocolate Bars, $15 each; springand mulberry.com

WAX POETIC

Group these tapers—available in warm colors, like moss and mauve—along your table and turn down the lights. (Light the candles first, obviously.) Fancy Candles, from $29; thefloralsociety.com

AT YOUR SERVICE

Details, details! These gold-tone servers take your hosting game up a notch and add romantic glint to the table. Gold Salad Servers, $25; kirkland.com

GOOD POUR

Chic up your tablescape by serving coffee creamer in this stoneware pitcher instead of— gasp!—the jug it came in. We’re kidding, but the pitcher is really cool. Atwell Pitcher, $22; jaysonhome.com

SIGN OF THE TIMES

This multitasking metal object switches instantly from minimalist photo stand to placecard or buffet-sign holder. Brass Geo Stand, $32; yielddesign.co

UNDER COVER

This hand-stitched cloth works as a table linen or lightweight quilt. We’d also like to see a dress version.

Chevron Handstitched Quilted Table Cloth, from $160; marigold living.com

GET AHEAD OF ECZEMA AND SHOW MORE SKIN

DUPIXENT is a breakthrough eczema treatment that targets a key source of inflammation that can contribute to uncontrolled moderate-to-severe eczema (atopic dermatitis). Available for children 6 months of age and older.

Fast itch relief

*In a clinical trial at week 16, 59% of adults taking DUPIXENT + topical corticosteroids (TCS) had significantly less itch vs 20% on TCS only; at 2 weeks 18% vs 8% had less itch, respectively. At week 16, 39% of adults saw clear or almost clear skin vs 12% on TCS only. 22% saw clear or almost clear skin at 16 and 52 weeks vs 7%, respectively.

INDICATION

DUPIXENT is a prescription medicine used to treat adults and children 6 months of age and older with moderate-to-severe atopic dermatitis (eczema)thatisnotwellcontrolledwithprescription therapies used on the skin (topical), or who cannot use topical therapies. DUPIXENT can be used with or without topical corticosteroids. It is not known if DUPIXENT is safe and effective in children with atopic dermatitis under 6 months of age.

IMPORTANT SAFETY INFORMATION

Do not use if you are allergic to dupilumab or to any of the ingredients in DUPIXENT®

Before using DUPIXENT, tell your healthcare provider about all your medical conditions, including if you: have eye problems; have a parasitic (helminth) infection; are scheduled to receive any vaccinations. You should not receive a “live vaccine” right before and during treatment with DUPIXENT; are pregnant or plan to become pregnant. It is not known whether DUPIXENT will harm your unborn baby. A pregnancy registry for women who take DUPIXENT during pregnancy collects information about the health of you and your baby. To enroll or get more information call 1-877-311-8972 or go to https://mothertobaby. org/ongoing-study/dupixent/; are breastfeeding or plan to breastfeed. It is not known whether DUPIXENT passes into your breast milk. Tell your healthcare provider about all the medicines you take, including prescription and over-the-counter medicines, vitamins and herbal supplements.

Especially tell your healthcare provider if you are taking oral, topical or inhaled corticosteroid medicines or if you have atopic dermatitis and asthma and use an asthma medicine. Do not change or stop your corticosteroid medicine or other asthma medicine without talking to your healthcare provider. This may cause other symptomsthatwerecontrolledbythecorticosteroid medicineorotherasthmamedicinetocomeback.

DUPIXENT can cause serious side effects, including:

Allergic reactions. DUPIXENT can cause allergicreactionsthatcansometimesbesevere. Stop using DUPIXENT and tell your healthcare provider or get emergency help right away if you get any of the following signs or symptoms: breathing problems or wheezing, swelling of the face, lips, mouth, tongue, or throat, fainting, dizziness,feelinglightheaded,fastpulse,fever,hives, joint pain, general ill feeling, itching, skin rash, swollen lymph nodes, nausea or vomiting, or cramps in your stomach-area.

Eye problems. Tell your healthcare provider if you have any new or worsening eye problems, including eye pain or changes in vision, such as blurred vision. Your healthcare provider may send you to an ophthalmologist for an eye exam if needed.

Joint aches and pain. Some people who use DUPIXENT have had trouble walking or moving due to their joint symptoms, and in some cases needed to be hospitalized. Tell your healthcare provider about any new or worsening joint symptoms. Your healthcare provider may stop DUPIXENT if you develop joint symptoms.

The most common side effects in patients with atopic dermatitis include injection site reactions, eye and eyelid inflammation, including redness, swelling, and itching, sometimes with blurred vision, cold sores in your mouth or on your lips, and high count of a certain white blood cell (eosinophilia). Tell your healthcare provider if you have any side effect that bothers you or that does not go away. These are not all the possible side effects of DUPIXENT. Call your doctor for medical advice about side effects. 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.

Use DUPIXENT exactly as prescribed by your healthcare provider. It’s an injection given under the skin (subcutaneous injection). Your healthcare provider will decide if you or your caregiver can inject DUPIXENT. Do not try to prepare and inject DUPIXENT until you or your caregiver have been trained by your healthcare provider. In children 12 years of age and older, it’s recommended DUPIXENT be administered by or under supervision of an adult. In children under 12 years of age, DUPIXENT should be given by a caregiver.

Please see Brief Summary on next page.

© 2022 Sanofi and Regeneron Pharmaceuticals, Inc.All Rights Reserved.

DUP.22.03.0113

MAY BE ELIGIBLE FOR AS LITTLE AS A $0 COPAY.* CALL 1-844-DUPIXENT (1-844-387-4936)

THIS IS NOT INSURANCE. Not valid for prescriptions paid, in whole or in part, by Medicaid, Medicare, VA, DOD, TRICARE, or other federal or state programs, including any state pharmaceutical assistance programs. Program has an annual maximum of $13,000. Additional terms and conditions apply

REAL PATIENT

The Books List Top Picks for Every Taste

BY KRISTYN KUSEK LEWIS

Suspenseful Page-Turner

Anywhere You Run by Wanda M. Morris is the rare heart-pounding thriller that’s also deeply moving. In the summer of 1964, 20-something sisters Violet and Marigold leave their hometown in Jim Crow Mississippi to escape very different troubles: One is suspected of murder; the other is unmarried and pregnant. Neither realizes there’s a man who’s after them both, and their wrenching journey toward a new life will leave you breathless.

Enlightening Epic

Family Drama

Book Club Gold

Ashley and Edith, both in their 40s, have been inseparable best friends since childhood, and now Edith is dying of ovarian cancer. In author Catherine Newman’s expert hands, We All Want Impossible Things is an extraordinary ode to friendship—warm, sometimes outrageously funny, and as real as it gets. It celebrates the gift of long-term bonds without shying away from the pain of losing someone you can’t imagine life without.

The title character in Barbara Kingsolver’s new novel, Demon Copperhead, is a firecracker of a young man born to a single mother deep in the mountains of southern Appalachia. You’ll be enthralled by his voice, simultaneously hilarious and wise, as he illuminates life in rural America. Inspired by Charles Dickens’s David Copperfield, this is the ideal late-fall read to sink your teeth into.

Inspiring Autobiography

Rabia Chaudry, author of the bestselling Adnan’s Story and cohost of the podcast Undisclosed, explores how her Pakistani roots and American upbringing collided and contributed to her body image and sense of self in Fatty Fatty Boom Boom: A Memoir of Food, Fat, and Family. This triumphant tale celebrates loving yourself and eating good food (it even includes recipes!).

Dani Shapiro’s gorgeous new novel, Signal Fires, begins in 1985 in a quiet suburb, where three teenagers get into a drunk-driving accident. The two Wilf siblings survive, but the event forever haunts their family. Years later, the Shenkmans move in across the street and have a child, who forms a bond with the Wilf father. The families’ lives intertwine in poignant ways, showing how relationships—between siblings, parents and children, spouses, even neighbors—change over time. Have your tissues ready.

PROP STYLING BY MARINA BEVILACQUA

1

DRESS UP

If your long dresses are essentially dusters for your closet floor (yikes!), this two-piece hanger will be a nice, um, upgrade. See what we did there? Garment Hanger, $28; createyourcove.com

2

ONE FOR ALL

No more rummaging through your cabinet for the right lid. This one fits snugly on most pots and pans. Saves space? Check! Saves time? Check! Stainless Steel Universal Lid, $35; zwilling.com/us

Clever Items Little Helpers to Make Your Life a Lot Easier

BY ERICA FINAMORE AND TEDDY WILLSON

3

PIE TIME

Alt idea for extra pie dough: Send guests home with professional-looking mini hand pies (sweet or savory!) assembled with this easy-to-use mold. Pocket Pie Press, $9; nordicware.com

4

READY FOR ANYTHING

For the serial worrier: This waterproof emergency kit includes 50-plus items you’ll need during a natural disaster or evacuation. Buh-bye, panic. Oh hey, peace of mind!

The Mover Max Go Bag, $195; judy.co

5

HAPPY FEET

Uncomfortable boots can take a hike! These have a flexible rubber patch above the toes to give a bit more bend and minimize wear.

Big Kids Ridge Flex Waterproof Boot, $85; keenfootwear.com

6

BURNING LOVE

These steel tapers are the Everlasting Gobstoppers of the candle world. Soak the bottoms in the cleanburning oil and relight them thousands of times— they never melt down. Wylie Signature Sets, $65; everlastingcandleco.com

SWEET THING

With this creamy, crunchy, and very pretty Pumpkin Bread Trifle in the holiday dessert lineup, you could even skip the pie! (Or just let someone else bake it.)

BY MARIANNE WILLIAMS

Photographs by Antonis Achilleos

ACTIVE TIME 25 MINUTES TOTAL TIME 55 MINUTES SERVES 12

1/2 cup all-purpose flour

1/4 cup (1/2 stick) unsalted butter, melted

1/4 cup salted roasted pumpkin seeds (pepitas)

1/2 tsp. pumpkin pie spice

1/4 tsp. kosher salt

1/4 cup plus 2 Tbsp. packed dark brown sugar, divided

8 Tbsp. granulated sugar, divided

2 cups heavy cream

2 8-oz. pkg. cream cheese, softened

12 cups 1-in. cubes pumpkin bread (from 1 large loaf)

PREHEAT oven to 350°F. Stir together flour, butter, pepitas, pumpkin pie spice, salt, 1/4 cup brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Spread evenly on a rimmed baking sheet lined with parchment paper. Bake until golden brown, 20 to 25 minutes. Stir to break up any large pieces. Let cool completely, about 15 minutes.

BEAT cream in a medium bowl with an electric mixer on medium-high speed until soft peaks form, about 90 seconds. Beat cream cheese and remaining 2 tablespoons brown sugar and 6 tablespoons granulated sugar in a large bowl with mixer on medium speed until smooth, about 1 minute. (No need to clean beaters in between.)

FOLD half of whipped cream into cream cheese mixture until just combined. Fold in remaining whipped cream.

PLACE 4 cups pumpkin bread cubes in a large trifle dish. Spread 2 cups cream cheese mixture over bread; sprinkle with 1/2 cup pepita streusel. Repeat layers twice. Sprinkle trifle with remaining ½ cup streusel. Refrigerate, covered, for up to 1 day.

To shortcut your trifle, pick up a storebought loaf—or try our recipe below.

EASY PUMPKIN BREAD

Whisk 3 cups all-purpose flour, 1½ tsp. pumpkin pie spice, 1¼ tsp. baking soda, 1 tsp. kosher salt, and ¾ tsp. baking powder in a large bowl. Whisk 1 (15-oz.) can pumpkin puree, 3 large eggs, 1 cup granulated sugar, ¾ cup packed dark brown sugar, and ¾ cup melted unsalted butter in a medium bowl. Add pumpkin mixture to flour mixture; stir until just combined. Pour into a greased 9-by-5-in. loaf pan. Bake at 350°F until bread is golden brown and baked through, about 1 hour, 10 minutes. Let cool in pan for 10 minutes. Remove from pan and let cool completely on a wire rack. Store tightly wrapped at room temperature for up to 3 days.

1

EYEBROW RAISER

So you weren’t born with Lily Collins’s brows?

Me neither. This clear gel neatly separates hairs and bulks them up with biotin, for immediate and long-game results.

Brow Growing Serum, $42; ryebeauty.com

Genius Beauty

Our beauty director spends allll her time testing allll the products. These are her current faves for effortlessly looking great.

BY HEATHER MUIR MAFFEI

PROP STYLING BY MARINA BEVILACQUA; ILLUSTRATION BY BABETH LAFON

2

HELP FOR BAD HAIR DAYS

Sometimes my hair feels dry; other times, it looks dull. These vitamin-packed ampoules soup up regular conditioner (mix in a quarter-size blob) to customize your hair care. Pantene Boosters, $4 each; walmart.com

3

PUFF-FREE POWDER

4

STRESSED SKIN SOS

This silky powder nixes nose shine and helps concealer last without caking. And get this: You twist the ring to dispense the proper dose into the well, so there’s no exploding cloud of dust when you open the lid! Trippin Smooth Powder, $29.50; uomabeauty.com

Scientists studied the skin of more than 142,000 jet-setters, then made a 10-minute mask to energize their tired complexions. Trust me when I say this is the next best thing to a facial and worth the splurge. 24/7 Treatment, $110; sohoskin.com

5

INSTANT EYE OPENER

Bright, matte, waterproof, and with smudgers, these creamy pencils got me out of my black liner rut. To widen eyes, I rim my waterlines with FTA White, and if I’m feeling bold, I draw tiny wings with Chimpy Blue. Khol Eyeliner in The Brights, $20 each; jilliandempsey.com

Smudge the white pencil over lids and blend for a brightening effect.

6

CLEAN SWEEP

Doing my makeup on the go left me with grimy brushes, until these polyester covers entered the chat. After washing bristles, squeeze out water and slide on the covers to keep brushes clean and help retain their shapes. Variety Pack, $13; thebrushguard.com

BEAUTY ROAD TEST

Better Ways to Retinol

The closest thing to an anti-aging magic potion, retinol boosts collagen and speeds up cell turnover for smoother, clearer skin. The new versions are gentle and easy to use—but they may still make you sun-sensitive, so wear that SPF!

BY LISA D E SANTIS

BEST FAST FIX

RoC Derm Correxion Fill + Treat Serum

Developed by derms, it has hyaluronic acid to instantly plump lines and retinol to improve them long-term. Target wrinkles with the tip applicator. $25; walmart.com

BEST FOR LONGTIME RETINOL USERS

Kiehl’s Fast Release

Retinol Night Serum

This one is powerful. Mix the pure retinol powder into the serum, and it penetrates skin deeply for results in five days. $80; kiehls.com

BEST FOR SENSITIVE SKIN

Drunk Elephant A-Gloei Maretinol Oil

If your skin freaks out just from being in the beauty aisle, try this. It’s mostly extra-gentle marula oil. $72; drunkelephant.com

BEST EYE CREAM

StriVectin Advanced Retinol Multi-Correct Eye Cream

BEST CAPSULES

Neutrogena Rapid Wrinkle Repair

Retinol Face Serum Capsules

A common skin-care mistake: gooping on waaay too much product. Less is more when it comes to retinol because of its potency. These seaweed-derived single-use capsules deliver the perfect dose (and they’re great for travel). After cleansing at night, twist one open and smooth on the formula, then apply your go-to moisturizer. $40 for 30; neutrogena.com

BEST BODY LOTION

Versed Press Restart Retinol Body Lotion

Don’t forget the rest of your skin (read: the neck down)! This blend of retinol, cocoa butter, and squalane exfoliates and hydrates. $18; target.com

Smize! This little tube packs niacin and retinol to treat crow’s-feet and crepiness. Bonus: The cooling metal tip depuffs. $79; strivectin.com

ROAD TEST

In Love with Olive

Sage, mint, lime, and other greens are about to be, well, green with envy: Olive is making a huge comeback. In the ’70s, the color was all the rage and often paired with mustard or bright orange. Today it’s returning in midcentury modern pieces. And in a fun new twist, it’s showing up with blues and black.

Splash Coat Rack, $395; bludot.com Mason Storage Cabinet, $1,699; urbanoutfitters.com PC Portable Lamp, $99; us.hay.com Warren Green Chair, $379; cb2.com Folding Ribbon Wallpaper, from $94; mitchellblack.com

ON TREND Kooky Candles

These quirky tapers will add a bright spot to any table.

HOT TIP!

You can turn typical tapers into funky ones at home.

Just soak them in hot water for 10 minutes, then gently bend and twist them into shape.

MISTAKES YOU DIDN’T KNOW YOU WERE MAKING

Hanging Art

Interior designer Rozit Arditi (@arditidesign) has the tips you need to nail it next time.

You’re Hanging It Too High

Art should be at eye level, with the center about 60 inches from the floor. Hang most pieces at this height so your gaze doesn’t have to travel up and down throughout a room.

You’re Not Spacing It Out Right

On a gallery wall, you want each frame to be about three inches from the next one. Any more than that can make the arrangement look disjointed. Any less and it can look cluttered.

You’re Not Thinking About the Frame

Don’t just grab any frame that’s the right size! Instead, go with something that picks up on the vibe of the art, like a black frame that illuminates the dark tones in a print.

1 Josee Candle, $34; dwr.com

2 Lacquer Twist Candle Pair, $28; bespokedesigns.com

3 Twist Candle, $50; burkedecor.com 4 2 Volute Candles, $29; maisonbalzac .com 5 Grain Totum Candles, from $16; areaware.com

6 Nile Candles in Paletas, $34 for 2; minna-goods.com

WORTH THE SPLURGE

The Perfect Black Blazer

Some jackets are just for the office. This one is for business meetings, Sunday brunch, nights out, and everything else on your calendar. It’s got a slightly oversize fit that hits just below the hips, with notched lapels for a polished touch. The fabric, though, is what really gets us. Made from a supersoft ponte knit that’s wrinkle- and pill-resistant, quick drying, UV protective, and machine washable, the blazer needs zero attention, but will get you a ton.

Casual Blazer in Precision Ponte, $325; theory.com

This is the blazer you’ll reach for time after time.

Photograph by Mei Tao

Boho Bags

The classic, comfortable carryall happens to be the It bag this season.

Those in the know are covering themselves—head to toe—in this very ’90s statement color.

1 Kenna Velour Wrap Top, $88; evereve.com

2 Quay All In Sunglasses, $65; dillards.com

3 Eyelet Puff Sleeve Midi Dress, $130; chicos.com 4 Jeffrey Campbell Mary Ann Platform Pump, $175; nordstrom.com 5 Flattering Silk Skirt with Asymmetric Hem, $129; lilysilk.com

6 Lily Classic Edition Watch, $250; garmin.com 7 Surell Accessories Faux-Fur Cloche Hat, $75; neimanmarcus.com 8 The Archie Pant in Vegan Leather, $265; mmlafleur.com

Teresa Baguette, $80; modaluxe.com

Mini Enzo Bag, $325; staud.clothing

Vienna Top Handle Shoulder Bag, $159; sinbono.com

The gradient lenses give a retro vibe to the timeless style.

IDEAS, DIYS & REALLY GOOD TIPS

PETS

DoYou Love Your Dog Too Much?

Just kidding! No such thing. But if you’re wondering why humans and dogs are so connected, read on for the science behind the bond.

BY JUNO D E MELO

They Have a Loving Gaze

Dogs are the only animals who make sustained eye contact with us. “When a human and a dog gaze at each other, their brains release a flood of oxytocin,” says Anne M. Burrows, PhD, professor of anatomy at Duquesne University, who studies facial expressions in animals. Oxytocin, a.k.a. the love hormone, is also responsible for facilitating the attachment between parents and infants. Now it makes sense why we call our dogs our fur babies!

They’re Expressive

While chimps can make 14 facial expressions, domesticated dogs can make more than 20. In fact, their facial muscles evolved specifically to communicate with humans, according to a study in the journal PNAS. They can raise their inner eyebrows—something wolves can’t do—which causes their eyes to appear larger, making them seem both young and sad (hence the phrase “puppy dog eyes”). “Their facial expressions—resembling those of a helpless child—trigger an emotional response in us to care for them,” Burrows says.

They Can Understand Our Emotions

Just as we can read their faces, dogs can read ours. “Typically, when we make a positive facial expression, like smiling, dogs will respond positively. They may soften their ears, gently wag their tails, or hold their heads high,” Burrows says. They can also extract emotional information from our voices. Scientists at Macalester College found that dogs

who were separated from their owners by a closed door responded more quickly when their owners yelled “Help!” and cried than when they called “Help!” and hummed “Twinkle, Twinkle, Little Star.”

They Follow Our Lead

“We often take for granted that a quick point of our fingers can send dogs scampering in the direction of a lost ball or hidden morsel of food, but this ability is extremely specialized,” says Brian Hare, PhD, professor of evolutionary anthropology at Duke University and coauthor of The Genius of Dogs. “Even chimpanzees, one of our closest animal relatives, can’t read our gestures as well as dogs can.” Dogs are especially attuned to signals from their own human: According to research at the University of California, Berkeley, dogs are more likely to choose a container their owner points to than one a stranger points to.

They Like Nice Guys

In a 2020 study, trained agility dogs were more likely to accept food from a person they’d observed handing someone a clipboard than from a person they’d seen snatch a clipboard away. Rather than revealing any strong feelings about office supplies, this may indicate that dogs evaluate people’s character. “Our data tells us that in certain conditions, dogs show preference for humans who are helpers,” says lead study author Zachary Silver, a PhD candidate at Yale University. “That’s common in human babies, but we don’t know how widespread it is in the animal kingdom.”

Wag! Repeat! Mulple Treat Sizes Available

C

runch!

Our Promise to Blue Is Our Promise to You

What started as a simple promise to feed an Airedale named Blue like one of the family has turned into the #1 natural pet food company. And while a lot has changed, one thing has always remained the same at Blue Buffalo — a commitment to making the best pet food possible with ingredients you’ll feel good about feeding.

BlueBuffaloStory.com

Love them like family. Feed them like family.®

Brush Up Your Blush Game

Blush has the power to perk up your whole look, which is why you’ve been wearing it since that first day your mom said you could. Instead of brushing it on your apples, go with a swoopy W for a winning complexion.

BY LISA D E SANTIS

Photograph by Mei Tao

TikTok creators and makeup artists are raving about the healthy-looking, cheekbone-chiseling results of the W blush technique. Good news: It’s a breeze to re-create IRL.

1

DO THE W

Just as the name implies, the goal is to draw the letter W across your face. Use a big, fluffy brush. Start at the top of one cheekbone and trace your brush down to the apple, then up to and across the bridge of the nose; mirror the V shape on the other side to complete the look, says celebrity makeup artist Mariela Bagnato. The higherthan-usual blush lifts your face, while the color on your nose gives a convincing faux glow because that’s where the sun would add color (if you weren’t slathered in SPF).

2

FIND YOUR FORMULA

Whether you use cream or powder is up to you, but it’s important to note that those with oily skin may want to avoid an oil-based formula, since it will be applied on the nose, your most grease-prone spot.

3

CHOOSE YOUR COLOR Pink? Coral? Rose? For the most flattering shade, find the one your cheeks turn when they’re naturally flushed (like after a workout), Bagnato says. Shop our favorite new picks on the right.

1 Sephora Collection Pro Blush Brush #99, $30; sephora.com 2 Chromafusion Blush in Darling Pink, $14; marykay.com 3 Stay Vulnerable Melting Blush in Nearly Rose, $21; rarebeauty.com

4 LYS Beauty Higher Standard Satin Matte Cream Blush in Empower, $16; sephora.com 5 Moone Rich Berry Blush, $29; benefitcosmetics.com

NOW THAT’S BEAUTIFUL

Ouai to Go

In case you’re not among the more than 2 million people who follow the brand Ouai on Instagram, allow us to introduce you. It’s pronounced “way,” and it was founded by hairstylist Jen Atkin, who’s beloved by celebs like Jessica Alba and Jennifer Lopez. Atkin and her team built their brand on listening to what customers say. Example: When fans fell in love with the scents in their styling products, Ouai started making perfumes. The products are top-notch, and so are the company’s values. They have super-inclusive messaging and donate funds to causes we can get behind. Most recently, they’ve supported Period (a nonprofit that’s working to eradicate period poverty by, among other things, increasing access to menstrual products), LGBTQ youth groups, and Wags and Walks (a nonprofit that’s helping to decrease the number of dogs euthanized in shelters). Come for the Wave Spray; stay for a brand that’s making a difference.

Grab a New Brush and Your Fave Blush

Test Your Immunity Smarts

BY NAOMI BARR

IT’S YEAR THREE of Covid, monkeypox is in the headlines, and we’re heading into cold and flu season. Though you may be so over the steady stream of (literally) viral news, you don’t want to let your guard down now. Rest up! And study up! This quiz could help you stay well this winter.

True or false: Flu rates have been down since the start of Covid, so skipping your flu shot is OK. False. While the overall number of flu cases has been unusually low since the beginning of the pandemic (thanks to all the mask wearing, social distancing, and handwashing we’ve been doing), infectious disease experts are fairly certain that won’t be the case this year. Why? Two reasons! First, with pandemic-level protocols no longer in place at most offices, schools, and other areas, there’s more opportunity for the flu to spread. Second, because flu numbers have been so low for the past couple of years, many people’s natural immunity may be less robust, leaving them more vulnerable to infection. Along with vaccinations, “repeated exposure to the flu over time can help maintain and broaden your immunity to the viruses, so when there’s very little flu circulating, we worry about slipping protections,” says Olivia Kates, MD, an infectious diseases physician and assistant professor of medicine at Johns Hopkins School

of Medicine. “This is especially concerning for young children, some of whom may not have ever been exposed to a flu virus in their lives.”

Experts try to forecast the severity of our upcoming season by looking at data from the southern hemisphere, where flu season typically runs from April to October. And our southern neighbors just came through a bad one, with Australia reporting some of their worst numbers in several years. “That’s making us worry that our season will mirror theirs,” Kates says. Scientists at the CDC are concerned as well, but caution that the behavior of flu viruses is very difficult to predict. “While we do expect influenza activity to return to something similar to what we saw before the pandemic, we can’t say how severe the season will be and how long it will last,” says Lynnette Brammer, MPH, lead of the CDC’s Domestic Influenza Surveillance Team. One thing is for sure: Getting the flu vaccine is as important as ever to help protect you (and anyone else in your household) from contracting the flu or, at the very least, experiencing severe complications from the disease.

True or false: If you don’t get a flu shot by October, it’s too late.

False. October is the ideal time because it takes about two weeks for antibodies to develop after inoculation, and you want to get vaccinated before the flu begins to spread widely—typically around November. Last year, however, flu season was a little wonky, likely due to the pandemic. The infection rate began to increase in November and remained elevated all the way to

mid-June, with the first peak in late December and the second in late spring—one of the latest on record, according to the CDC. But even in typical years, flu season can last until May, so “vaccines administered in November, December, or later, even as influenza activity has already begun, may still be beneficial,” Brammer says. Your shot should last the length of one flu season (about six months).

True or false: “Flurona” is a real thing.

True. Though it may sound like an Outbreak-esque virus, flurona is simply the term used when an unlucky someone contracts the flu and Covid at the same time. The good news: At least it’s not some kind of superbug. “These two viruses are not compatible enough to combine in the human body,” Kates says. That said, flurona does need to be taken seriously. If, as some experts expect, the flu returns to prepandemic levels and Covid infections rise, “we’re likely going to see more cases than last year of people getting infected with both at the same time—and that’s worrisome because these are two serious respiratory viruses to fight off,” Kates says. While there’s currently no indication that a coinfection is more likely to result in hospitalization, she says, it could mean more severe symptoms.

You can help fend off flurona by sticking to the tried-and-true virus protocols: Keep up with your flu vaccine and coronavirus boosters, wash and sanitize your hands regularly, and do your best to avoid people who are sick. Because many flu and Covid symptoms (fever, cough, sore throat, body aches, headache, and fatigue) can overlap, it may be hard to tell the difference between the two, Kates says. If you take a home Covid test and it comes back positive, talk to your doctor, who may prescribe the antiviral drug Paxlovid or Lagevrio, which can reduce symptoms and shorten the duration of your illness. Your doctor can then decide if you should get a flu test as well. “If that comes back positive, your doctor may also prescribe you an antiviral specific for the flu, like Tamiflu,” Kates adds.

True or false: Using a home humidifier can help keep you from getting sick.

Jury’s out. Studies have shown that the Covid and flu viruses are better able to travel from person to person in dry, cold air and are more likely to fall to the ground (and out of harm’s way) in humid conditions. But experts we spoke to were divided on humidifiers.

“They can be good because they help us maintain healthy, moist nasal mucosa, which can protect against

If the flu returns to prepandemic levels and Covid cases rise, more people will likely get both at the same time.

Even when all your garbage is all gross. Glad® with CloroxTM bags eliminate food and bacterial odors to keep all your trash all under control.

This product is bleach-free.

FEED YOUR BODY AND BRAIN

Not even chicken soup can magically cure the flu. But getting the right amount of nutrients from food can help prime the body to fight infection and disease as well as—here’s a brilliant bonus—support a healthy brain. To consume a variety, eat produce in a range of colors (red apples and pomegranates, orange carrots and squash, yellow peppers, leafy greens). Take care to get enough of the following vitamins, which you may lack because they’re not in many of the foods we commonly eat, says Niket Sonpal, MD, assistant professor at Touro College of Osteopathic Medicine.

VITAMIN B12 helps make red blood cells that give your immune system the oxygen it needs to attack invaders. It also helps strengthen the protective layer around your neurons, which pass messages to the brain and enable it to do just about everything— like read this article. Where to find it: Fish, meat, poultry, egg yolks, and dairy. It’s also often added to cereals.

VITAMIN D spurs your immune cells into action. Emerging research shows it also affects mood and cognition. People with vitamin D deficiencies often say they experience brain fog, Sonpal says. Where to find it: Fatty fish, like salmon; egg yolks; nutritional shakes; and the sun, which prompts your body to make some (just don’t forget SPF).

VITAMIN E is an antioxidant that helps neutralize the molecules known as free radicals, Sonpal says, pesky little punks that can put stress on your brain and immune system. Where to find it: Seeds, nuts, and even nut butters. Yay for PB&J! —Melissa Matthews

infections,” Kates says. “But if someone in your household has Covid or the flu, your risk of infection through contact is likely to outweigh any small benefit you might get from humidified air.”

If you invest in a humidifier, be diligent about following the cleaning and care instructions, she adds. “If a humidifier isn’t taken care of properly, potentially harmful bacteria and molds can thrive in the moist, humid environment—which is why I discourage my patients with very weak immune systems from using one.”

True or false: Intermittent fasting may help support immunity.

True. Surprisingly, scientists who study longevity have discovered that fasting can help improve your immune system response. Most studies have looked at how intermittent fasting may lower the risk of conditions like cardiovascular disease and cancer (ultimately helping you live a longer, healthier life). But Valter Longo, PhD, director of the Longevity Institute at the University of Southern California and author of The Longevity Diet, believes fasting can give you an edge in the fight against viruses like the flu and Covid. “Because obesity, diabetes, cardiovascular disease, and older

age are all risk factors for significant Covid and flu complications, we think addressing these issues may be the most powerful way to protect against them,” Longo says.

He recommends skipping food for 12 hours a day, then eating a highlegume, whole-grain, mostly plantbased diet with a little fish and minimal dairy during the next 12-hour window (for example, from 8 a.m. to 8 p.m.). In clinical trials, subjects who followed this plan (along with doing “mini fasts,” in which they consumed 800 to 1,100 calories a day for five days every three to six months) shed body fat and showed significant improvements in risk factors linked to heart disease and diabetes. That might mean better health outcomes during cold and flu season. Of course, check with your doctor before you try it. It’s still unclear why fasting works (science is complicated!), but it’s possible that fasting “resets” the immune system, ultimately clearing out older white blood cells and replenishing them with newer, more effective infection-fighting cells.

Surprisingly, scientists who study longevity have discovered that fasting can help improve your immune system response.

True or false: We don’t actually need to worry about monkeypox. False. Though the rate of new monkeypox cases has started to slow due to a targeted vaccination program for those at high risk, we’re not out of the woods. “It’s very reassuring to see rates declining, but I’m cautiously optimistic,” Kates says. “Don’t forget, we had several periods during the past two years where we saw Covid cases declining, only to have more surges.”

While the vast majority (almost 95 percent) of people getting monkeypox in the United States are men who have

sex with men, other individuals have also become infected. “Anyone and everyone, regardless of gender identity or sexual orientation, could be at risk if they’ve had skin-to-skin contact with someone who has the disease, or just been exposed to towels, sheets, or other personal items that the person has used and contaminated with the virus,” says Sandra Adamson Fryhofer, MD, the American Medical Association’s board chair and liaison to the CDC’s Advisory Committee on Immunization Practices. If someone you

know has flulike symptoms, such as fever, chills, and body aches, or an unexplained rash that looks like a blister or pimple (it could be just one or two bumps), have them consult with a physician immediately, make sure you avoid physical contact with them, and wear gloves and a mask if you clean their clothes or bed linens.

With any virus, the best defense is a good offense, Kates says. “The problem of communicable diseases will always be with us, and so all of us need to do as much as we can to be prepared.”

FUNK

MONEY

Is That Upgrade Worth It?

BY JUNO D E MELO

THE SPEND Extra Legroom on a Flight

IS IT WORTH IT? Sometimes!

HERE’S WHY: The person in front of you reclines their seat, and it seems like their head is mere millimeters from your face. The “pitch” (airline speak for the distance from one seatback to the next) in economy is around 29 to 32 inches before reclining. (To find out the pitch before your next trip, enter your flight number on seatguru.com, or check with the airline.) Booking a spot in premium economy, tucked between business and coach, may score you some extra inches, which generally translates to more legroom too, says Scott Keyes, founder of Scott’s Cheap Flights, a deal-hunting service. “On some flights, you could probably get a roomier seat with at least three extra inches for under $100 each way,” he says. You’re also closer to the front of the plane, meaning earlier debarking.

Before springing for premium, consider the length of your flight (it’s easier to suffer on a shuttle than a cross-country red-eye), your size (the leggier you are, the tighter that economy seat will feel), and whether you think the price is reasonable. If extra legroom is a must, book a premium economy seat when you buy your ticket, Keyes says. If you’re willing to risk it, try to upgrade the week before your flight, when prices might be lower. Option C? “If your seat was very inexpensive, one of the shrewdest tactics is to book the seat next to you,” Keyes says. Hello, Spread Out City!

When you’re ponying up for something you need—like a tank of gas or your monthly phone plan—saying yes to add-ons can, well, add up. Here’s when they’re worth it, and when it’s best to save your money.

THE SPEND Premium Gas

IS IT WORTH IT? Probably not.

HERE’S WHY: Cheaping out at the pump can feel like filling the baby’s bottle with soda instead of milk. But you’ll be relieved to learn that the fancy stuff probably isn’t necessary, especially if you don’t drive a luxury sports car. Check the inside of your fuel door, your gas cap, or your owner’s manual to see if your car requires or recommends premium gasoline. “If it needs to run on premium, regular unleaded gas could damage the engine over time,” says Ronald Montoya, senior consumeradvice editor for the car information site Edmunds. If premium is merely recommended, then there’s a chance you won’t accelerate as quickly if you use regular gas, but only by a few seconds. “If you want the best performance in a sports car, that’s one thing,” Montoya says. “But if you’re just driving around town, it’s fine to use regular gas.” And with an average price difference of 75 cents per gallon, going with regular could save you hundreds of dollars a year.

THE SPEND Unlimited-Data Phone Plans

IS IT WORTH IT? Most of the time.

HERE’S WHY: You FaceTime with your mom while shopping. You swipe endlessly through Instagram stories. You can’t find your way to the mailbox without turn-by-turn navigation. All of this burns through data. People use about 12 gigabytes of data per month on average, but that number is skewed by very heavy users who outperform everyone else, says technology writer Sascha Segan. If you’re blowing through, say, 20 GB a month (impressive!), the unlimited plan is a no-brainer. (To find out how much data you tend to use, check your most recent bills.)

THE SPEND Identity Theft Insurance

IS IT WORTH IT? Nope!

HERE’S WHY: Identity theft is a real threat, and can be a real pain in the you-know-what. But don’t fall for the upsell! This kind of insurance doesn’t actually “clear your credit if your identity gets stolen—it just covers the cost of you doing so,” says Kevin Brasler, executive editor of the nonprofit group Consumers’ Checkbook. While that can be a time suck—you’ll need to check your credit reports, freeze your credit, and report the fraud ASAP to your bank—it doesn’t cost much, because banks cover most or even all losses due to fraud. In fact, 88 percent of people who experienced identity

theft in 2018 had no out-of-pocket loss, according to the U.S. Department of Justice. Of those who did lose money, the median amount was $100.

If someone steals your identity, go to identitytheft.gov to report it and make a recovery plan. And (twist!), Brasler recommends freezing your credit even if your identity hasn’t been stolen. This drastic but smart move keeps thieves from opening accounts in your name and can be undone quickly if you need to open a new one. It’s also a good idea to monitor your credit reports, turn on two-factor authentication for online accounts, and delete texts and emails from companies you don’t know.

If you’re on a family plan, that may be another reason to choose limitless. “Unlimited plans are expensive if you have only one or two lines,” Segan says. “But if you have four to six lines, it’s a lot more compelling to go with unlimited.” With Verizon, the lowest-cost single unlimited line is $70; if you have five lines, the cost goes down to $30 a line. What if you have three lines?

“Then you should do some comparison shopping,” Segan says. Consider smaller carriers, which often have better rates than the big-name networks. With Mint Mobile and Cricket Wireless, for example, you could pay at least $45 less per month for a three-line plan, though you do risk slower speeds once you use a certain amount of data.

Freezing your credit, even if your identity hasn’t been stolen, keeps thieves from opening accounts in your name and can be undone quickly if you need to open one.

THINGS COOKS KNOW

Experts share their tried-and-true tips for a foolproof Thanksgiving that’s as easy as

BY JENNA HELWIG

THE ISSUE

Cooking this massive meal in one day requires superhuman endurance and an advanced degree in logistics.

THE FIX Make ahead, make ahead, make ahead! “On Thanksgiving Day, I’m really only concerned with the turkey. Everything else is already fully or partially prepared,” says John Kanell, author of Preppy Kitchen: Recipes for Seasonal Dishes and Simple Pleasures. A few days in advance, cook the sides, chop vegetables for stuffing, make cranberry sauce, and get your rolls ready to bake. “If you do as much as you can before Thursday, Thanksgiving might almost feel leisurely,” Kanell says. “Almost.”

Pies can also be made early. “I refrigerate the pumpkin pie custard and crust separately, then fill the pie and bake it first thing Thanksgiving morning,” says Amy Thielen, author of the upcoming cookbook Company: The Radically Casual Art of Cooking for Others. “The spices in the custard need time to bloom, so it tastes better after a day or two in the fridge, and baking the pie fills the house with wonderful Thanksgiving smells.”

THE ISSUE

You’re working with just one oven

(you know, like most people).

THE FIX Cooking in a standard kitchen on Thanksgiving Day can be a bit of a brainteaser. (If two dishes go into the oven at the same time, how long will it take the train to get to the station?!) Skip the mental gymnastics and call on your small appliances. Kanell suggests heating up a dish or two in the microwave. An Instant Pot set on the Sauté setting becomes an extra burner for warming up gravy or vegetables. An air fryer can warm up or even bake rolls. And Thielen swears by those bonus countertop burners for big meals: “They’re much better than they used to be and get quite hot.” We like the Duxtop 1800W Portable Induction Cooktop Countertop Burner ($57; amazon.com). And remember that your turkey will stay warm for up to an hour on the counter after roasting. Use that hour to reheat sides in the already hot oven.

(pumpkin!) pie to pull together.

YOU WERE ASKED TO BRING THE ONE THING THAT LITERALLY GOES ON EVERYTHING.

Scan the code to get a Turkey Gravy recipe that’ll taste great on the meat, the potatoes, and maybe even the pie.

IT’S GONNA BE GREAT™

OUR MISSION: PTSD Service Dogs

PTSD service dogs save lives. That’s why in its fifth year, the Dog Chow Service Dog Salute program is celebrating $1 million in donations to help support the lives and training of more PTSD service dogs for America’s veterans.

THE ISSUE

Yikes! The turkey is still frozen.

THE FIX For thawing, budget a day in the fridge for each four to five pounds. Already behind? Thielen suggests putting the packaged turkey in a sink full of cold water for a day.“I weigh the bird down with heavy pans, adding ice throughout the day to keep it cold. By evening, it’s mostly thawed, and I refrigerate it so it keeps thawing overnight.” If you find ice in the cavity when you season the bird, rinse the cavity with cold water until the ice is loose enough to pull out.

THE ISSUE

Your gravy tastes…meh.

THE FIX “Dear ol’ gravy can often be a problem,” says Nicole A. Taylor, author of Watermelon & Red Birds: A Cookbook for Juneteenth and Black Celebrations. “To rescue it, try adding finely chopped herbs and a splash of balsamic vinegar.” Another easy way to deepen the flavor: Stir in a bit of soy sauce or fish sauce for an undertone of umami.

THE ISSUE

Getting everything to the table at the same time— while it’s still hot!—feels like an impossible feat.

THE FIX When menu planning, choose a few cold dishes (like a colorful salad), or at least some that taste good closer to room temperature (roasted Brussels sprouts and squash are delicious with only a little lingering heat). In general, veggies cooked with olive oil fare better at room temperature because butter congeals at a lower temperature. “Vegetables cooked with butter need to be served hot to stay slick,” Thielen points out.

TO SEE THE SIMPLE WAYS YOU CAN HELP OR VISIT

for every veteran in need

THE ISSUE

Vegan guests! Gluten-free guests! Keto guests!

THE FIX Make sure you know about your crowd’s dietary restrictions. If you don’t know, ask. In advance! Like, now! For most groups, serving two hearty vegetarian dishes will cover you. But if there’s more than one vegan in the bunch, make those dishes totally plant-based instead (this will also accommodate your dairy-free folks). That’s often as simple as swapping out butter for olive oil or plant-based butter. Also totally fine: Ask friends with dietary restrictions if they’d like to bring a dish to share.

THE ISSUE

There are pounds and pounds of leftovers.

THE ISSUE

Your carefully constructed piecrusts always slump in the oven.

THE FIX Many recipes call for lining an unbaked pie shell with parchment paper, filling it with pie weights or dried beans, and then fully or partially baking it without the filling (this is known as blind baking or par-baking). But that often isn’t enough to stop the sag.

“There are a few keys to preventing crusts from slumping,” Kanell says. First, choose a ceramic or metal pie plate; glass tends to be more slippery. Next, after you place the crust in the pie plate, freeze it for an hour. “Then line it with parchment paper as usual. But instead of adding the pie weights on top of the parchment, take a long sheet of heavy-duty aluminum foil, double or triple it, and mold it into a pie shell shape.” Place the foil shell on top of the parchment, and then add the weights. “The aluminum foil is like a magical wall that keeps your piecrust supported. And it’s reusable.”

THE FIX Be prepared! Stock up on to-go containers (in all sizes), aluminum foil, and wax or parchment paper, Taylor instructs. “Mac and cheese fits well in a neatly folded foil packet. Cake and pies need a roomy box and wax paper.” You can also ask guests to bring their own containers.

THE ISSUE

After dinner, the kitchen looks like it was hit by a gravy tornado.

THE FIX Do whatever it takes to have an empty dishwasher, sink, and dish rack when guests arrive. (This is an excellent job for children, teenagers, or anyone who doesn’t cook.) With a blank slate, you can get plates in the dishwasher and crusty pans soaking in the sink right away. Once everyone is stuffed, do like Thielen and divide the mess into bite-size chunks. “Prolonged, neverending cleaning and pan scrubbing kills the mood in the room. So after the meal, I let my family and friends clear the table and load the dishwasher. Then we sit back down again to talk and gather our strength for dessert.” Major pot and pan scrubbing can come later—after you’re fortified by pie.

$1 Million

donated directly to the care & training of more PTSD service dogs for veterans by the end of 2022

50,000+ lbs

5+ years of supporting vets with PTSD, funding research & championing critical legislation of dog food donated to military vets & veteran service dog organizations

by

Purina trademarks are owned

Société des Produits Nestlé S.A.

THE 20-MINUTE REORG

Fridge and Freezer Refresh

Managing your food storage can be like playing a game of Tetris—especially when you’re hosting a holiday feast. Ali Rosen, author of Modern Freezer Meals, shares how to keep it all in there…while keeping your cool.

BY TEDDY WILLSON

1

TAKE OUT THE TRASH

Now is the time to toss your collection of stale, moldering, and languishing food. It’s eating up valuable real estate! Go through the fridge and freezer and toss anything that looks or smells funky. Don’t forget the stuff on the doors!

2

LABEL LIKE A PRO

Fact: Future You is not going to remember what Today You wraps in foil. No matter how many times you promise yourself you will. Take a minute to label food in the freezer and leftovers in the fridge. Just use a piece of masking tape and a permanent marker to note what’s inside and today’s date.

3

LEAVE ROOM FOR NEW STUFF

What if a guest brings an ambrosia for later? (Ooh, thanks?) What if you need a spot for leftovers before the Big Meal? Make sure there’s room for new additions as they come. And go with square or rectangular containers, because round ones often waste space.

Add to Cart

Air is the enemy of all things frozen! These easy-to-stack glass containers and reusable plastic bags come with a handheld vacuum pump that sucks out air before storage. Fresh & Save Starter Set, $125; zwilling.com

Prevent freezer bags from sliding out of control with this bin. Adjustable dividers keep sealed packages upright and make it easier to find what you’re after. YouCopia FreezeUp Freezer Bin, $30; thecontainerstore.com

You can’t eat what you can’t see! This nine-inch turntable puts ingredients front and center with a flick of the wrist. Bonus: It’s super fun to watch things spin round and round. iDesign Linus Deep Turntable, $21; thecontainerstore.com

CLEAN THIS

Your countertop appliances deserve some TLC, not just a quick wipe with a rag. Keep them—and your kitchen— running smoothly with these maintenance tips.

BY LESLIE CORONA

Photograph by Ted Cavanaugh

COFFEE MAKER

Cleaning it regularly can make your morning cup taste better. Wash the reusable filter, brew basket, and carafe with warm, soapy water after each use. You’ll also need to deep-clean and descale the machine monthly. Wipe the exterior of the whole thing, including the cord, with a damp microfiber cloth, and use a cotton swab to scrape out any grit or goo from crevices. Plug it in, fill the reservoir with equal parts vinegar and water, and brew. Then run at least one cycle with just water so your next pot doesn’t taste like vinegar.

SLOT TOASTER

Did you know that your toaster has a crumb tray? If not, it likely hasn’t been emptied since…ever. Remove the tray, dump the crumbs, and wipe it with a microfiber cloth. Then shake out the toaster over the trash or sink. Tap it gently against a surface at least a few times—you’ll be surprised by how much comes out! Wipe the exterior with a damp microfiber cloth. To help prevent critters, give the toaster a shake daily. Clean the tray weekly, and do a full cleaning monthly.

TOASTER OVEN

If a burned smell takes over every time you twist the dial (is that you, chicken nuggets?), it’s time to bust out the supplies. Remove all accessories from the interior, and vacuum up crumbs from the bottom and crevices. Then wipe the walls of the cavity with a damp sponge or a soft cloth and warm water, making sure it’s wrung well and not dripping. If the interior is in really rough shape, add a squirt of dishwashing liquid to your water. Don’t clean

the heating elements, because the payoff won’t be huge here. Rinse the rack and crumb tray; if they’re extra dirty, soak them in hot water with a dryer sheet for a few hours, and then wash—the grime should rinse right off. The glass door with all the grease stains can get a pass with a Magic Eraser. Bonus tip: Invest in a toaster oven liner for easier cleaning!

BLENDER

The pitcher can practically clean itself: Fill it less than halfway with warm water, add a squirt of dish soap, put on the lid, and let it whirl! Wash the lid by hand afterward to remove gunk from the rubber seal. (Scrub it with a toothbrush if there’s caked-on food.) When you let a mess sit, the dregs can get crusty. If that happens, scrub the vessel with a sponge and soapy water and use a bottle brush around the blades (no ER visits today!). If your blender has a screw-on bottom, take it apart and hand-wash after each use—food can collect over time, and your regular blitz of soapy water won’t cut it.

AIR FRYER

The dishwasher can ruin the basket’s nonstick coating, so wash it after every use with warm, soapy water and a nonabrasive sponge. Use a cotton swab to target the grooves of the basket if necessary. Clean the fryer’s cavity and grease-splattered heating elements by wiping them with a damp microfiber cloth. Don’t be afraid to flip the fryer over for better access. This part isn’t usually nonstick, so you can scrub between the coils with a toothbrush. Add a bit of dish soap and water if elbow grease isn’t enough.

SAFETY FIRST!

Always unplug appliances and let them cool before cleaning them. Dry all parts thoroughly after washing them.

Tools for the Job

DRYER SHEETS

Fabric Softener Sheets, $7 for 80; publicgoods.com

MAGIC ERASER

Mr. Clean Magic Eraser Sheets, $5.50 for 16; target.com

BOTTLE BRUSHES

Dr. Brown’s Bottle Brushes, $5.50 for 4; bedbathandbeyond.com

OVEN LINER

Non-Stick Toaster

Oven Liner, $8; simplygoodstuff.com

OUR EXPERTS

SAM DUPLESSIS, SENIOR DIRECTOR OF PRODUCT TECHNOLOGY, SMALL APPLIANCES, AT GE APPLIANCES LORI WILLIAMSON, EXPERT AT @NOWITSCLEAN ON TIKTOK

Photo Credits (clockwise from top): Historic Charleston Foundation, Alexandra Shubert, Sully Sullivan.

KelseyBarnardClark

CanaanMarshall

ADVICE, INSPIRATION & A LITTLE PEACE OF MIND

A QUICK CHAT

The Dish on Awkward Dinner Convos

We spoke with a neuroscience researcher about the art of table talk—and there was only one uncomfortable pause! Even better: We learned how to calm our brain and enjoy Thanksgiving chatter.

BY AMY MACLIN

Photograph by Victor Protasio

WHETHER YOU LIKE IT OR NOT, it’s time to gather with your nearest and dearest to share food, fellowship, and conversation. You’ll likely talk about all sorts of things: current events, parenting styles, Harry Styles, how much garlic is too much, and why your niece felt compelled to get those new violet hair streaks, for example. To save your table from stilted chitchat, painful silences, and debates that get a little too spirited (especially when the wine is flowing), we talked to Mark Robert Waldman, a neuroscience researcher and coauthor of Words Can Change

Your Brain: 12 Conversation Strategies to Build Trust, Resolve Conflict, and Increase Intimacy. He’s full of actionable advice.

REAL SIMPLE: When readers of your book see “conversation strategies” in the subtitle, they might expect advice about what to say and what not to say. But many of the principles aren’t about words. They’re about slowing down, refraining from saying too much—simple strategies.

MARK ROBERT WALDMAN: That’s because human beings are the worst communicators on the planet. We talk more than we need to. We listen poorly, without realizing it. We don’t pay attention to the nonverbal messages our conversation partners convey with facial expressions, gestures, and tone of voice, which make up the bulk of our communication.

RS: Why are we so bad at this?

MRW: Most of the time, we try to put into words feelings that are impossible to describe. We get lost in the big, busy imagination network in our brain that is generating all kinds of fantasies and worries about the future. So instead of listening to what the other person has to say, we’re coming up with what we want to say next.

But when we use principles of compassionate communication—deeply relaxing in order to stay present, paying close attention to the other person’s expressions and tone, responding slowly and warmly—we neurologically resonate with our partner’s emotional state. We become attuned to each other.

The brain can’t keep more than a few chunks of information in working memory. Someone can speak 400 words, but the other person will remember 10 to 20. They’ll focus on the words that seem important to them, which is often different from what you wanted to convey. Speak briefly—no more than 20 words—and you’ll choose the best ones to express what you mean. From everything I’ve said so far, what stands out to you?

RS: Oh! Many interesting things. [Pause] Um. Several things. [Laughs]

MRW: Notice how difficult it is for you to answer clearly, because you’re in your imagination, thinking of the thousand different things you might say. What if I told you that you had to answer in 10 words or less?

RS: Hmm. “Nonverbal communication is more important than words.”

MRW: Can you feel the shift in your awareness, trying to speak this way?

RS: Absolutely. I feel less panicky.

MRW: Yes, the anxiety comes from getting lost in your imagination. Sometimes I ask couples to do this as a game, to have a conversation in which everything each one says is

10 to 20 words. They have to pay close attention to their expressions, tone, and body language. It interrupts their ability to get angry or defensive, which can generate hundreds of emotional words! In about four to seven minutes, most people will feel a surprising sense of intimacy.

RS: How can we consciously remind ourselves to slow down?

MRW: I recommend that you begin with mindful yawning. Yawning increases cerebral blood flow and switches us from the brain’s defaultmode network, which is activated when we’re stuck in our heads, to the central executive network, which helps us focus on the present and our desired goal. Close your eyes and yawn slowly, noticing where the yawn starts, what it feels like as you yawn. You should notice that you feel calmer. Or, if you’re not in a place where you feel comfortable yawning— at the dinner table, for instance— another method is nurturing touch. Just lightly stroke your palm and arm. Go really, really slowly, about four seconds for each inch. Try it now.

RS: It is calming. I feel like a cat being petted. But will it help when someone’s pushing your buttons? Say, your mom wants to know when you’re going to give her another grandchild?

MRW: In this state of relaxed awareness, you may be surprised to find that you’re less likely to have your buttons pushed. We tend to mirror other people’s emotional states, but sometimes it’s wiser to stay deeply relaxed and focused on a pleasurable feeling or thought. I’m not saying you have to force yourself to be positive all the time, but the moment a person displays even the slightest bit of negativity, it increases negativity in both the speaker’s and listener’s brains. Mindfully relaxing helps you avoid defensiveness and leaves you more curious,

even playful. You might be able to respond very differently. To just say, “Hmm, Mom, I wish I knew!” You’re not committing to anything. Keep a small half smile on your face and she’ll feel listened to, which is what we all desire, right?

RS: But what if Mom doesn’t let it go? Or what if Uncle Harold wants to get into another political debate?

MRW: I would stay anchored to a deep inner value. Before you go into the room, put yourself in that state of relaxed awareness and ask your intuition, “What is one of my innermost values?” Listen for that small whisper and find a single word that captures something meaningful and essential. “Peace,” for instance—any word that gives you a sense of serenity. Stay focused on that word when you are in an uncomfortable situation. It can be different every time you do this. If you close your eyes and get still right now, what word comes to you?

RS: Love?

MRW: That’s one of the most common. By the way, if you ask a hundred people what their definition of love is, you may get a hundred different answers. We assume words mean the same thing to others as they do to us, but that isn’t the case, which is another reason we’re such poor communicators. But imagine yourself

filled with your deepest inner value— whether it’s love, or integrity, or compassion—and hanging on to that state as you sit across from your mom or Uncle Harold. Let that love radiate through you. How does that feel?

RS: Certainly better than walking in prepared for battle.

MRW: Which is what we often do. We have all these ideas about what may or may not happen. We’re not even present with ourselves. But these techniques work. I teach doctors to use them before they go in to tell a patient bad news. They sit outside, do a mindful yawn, focus on the deep inner value, walk in, and speak slowly and with warmth. Doctors who do that find that their patients are more likely to follow their advice.

RS: This all sounds simple but not necessarily easy, especially when relatives are concerned.

MRW: One of my favorite sayings is from the spiritual teacher Ram Dass: “If you think you are enlightened, go spend a week with your family.” I’ll guarantee you that every old defensive behavior will come bubbling up to the surface. But if you become irritable, see if you can just think, “OK, I’m irritable. I’m going to observe that irritability, and maybe it’ll fade away.” If you can relax enough to suspend those old habits and step into the present, instead of pulling bad memories from the past or getting lost in fantasies about the future, you find yourself in this place of exploration— meeting people you’ve known all your life for the very first time.

One of my favorite sayings is from the spiritual teacher Ram Dass: “If you think you are enlightened, go spend a week with your family.”

BY TEDDY WILLSON

MEET THE DESIGNERS Breeze Giannasio and Carmel Greer

Architect Carmel Greer (bottom) built a modern farmhouse in D.C. for a family of four, then enlisted Los Angeles–based designer Breeze Giannasio to lend a cool factor to the interior. Reminiscent of a French bistro, the breakfast nook features a café-style dining set and a one-of-akind abstract painting (the clients are art lovers). The real standout? The upholstered banquette that’s both an elegant moment and a casual dining spot for the family.

Abstract prints are eternally cool and easy to find in any palette.

Get the Look

SKIP BULKY FURNITURE

Open space in tight zones is key for ease of movement. A pedestal-base dining table leaves plenty of legroom for sliding in and out, while bistro chairs (with their slender, armless frames) tuck right under the table. Plus, they make you feel like you’re sipping your coffee at a café in the Marais!

ADD A POP OF COLOR

The dark gray cabinets and black hardware, counters, and stools let the golden banquette shine. To find your own accent color, look at inspiring photos instead of staring at swatches. What might feel too daring on its own could fit perfectly in the context of your space. Here, the yellow brings a happy, energetic vibe; rust or olive green would look beautiful too.

THINK VERTICALLY

Play up the height of your ceiling, or just make it feel taller, by using those walls. The lines from the panel tufting on the banquette draw the eye upward, and the sconce and artwork on the wall create an engaging study in symmetry.

Accommodate Fabric in Dijon; kravet.com for info Princeton Mid Sconce, $358; school house.com Paper Works 16-I by Iris Lehnhardt, from $43; artfullywalls.com Era Chair, $395; dwr.com Carrara Round Tulip Table, $1,724; rove concepts.com French Beret Paint; benjaminmoore.com for info Teak Bowl, $70; cb2.com

Modern Manners Advice for Your Social Quandaries

BY MICHELLE BUTEAU

WENDY ASKS…

CAROL

ASKS…

A friend told me she had no plans for her birthday, so I invited her over. The next day, she said her son and other friends would be joining her. She added more people the next day. The day of our get-together, she texted that she was adding four more. I told her I’d had a busy week and I wasn’t up for that many people. We had a nice time with six guests, some of whom I didn’t know. A few days later, she told me I’d put her in a terrible position by having her disinvite her friends. I was taught never to invite people to someone else’s house. What do the rules of etiquette say?

Oh my goodness, Carol! You are such a good friend for even wanting to make sure your friend would have a birthday! And that’s where it stops, you know. It’s really unrealistic of her to expect you’d be OK with her adding to the guest list. She should have rented the back room of a restaurant or hosted a party at her own home. I’m glad you put your foot down and said no to more people. Your time is precious, especially when you’ve had a busy week—you want to be able to rest and heal. The fact that you offered to have a birthday celebration says what kind of person you are. And the fact that she wanted to bring more people, and got salty about it, says what kind of person she is. Listen—you should only be friends with people who show up for you the way you show up for them, period.

A good friend of my mom’s constantly shoves her cellphone in our faces to show us her pictures. She will interrupt conversations to do so. Her behavior feels onesided because she never asks about our lives or requests to see our pictures. I’m happy she takes such pleasure in her family photos—it just never ends. Is there a nice way to say, “Enough with your phone in my face”?

Wendy! I am so sorry your mom’s friend is annoying. Shoving your cellphone in someone’s face to show pictures when nobody asked? That’s a big bucket of “No, thank you.” No one ever wants anything shoved in their face they didn’t ask for, OK? #Liferule. Because it seems like she’s one of your mother’s good friends, like perhaps they’ve known each other for a while and there’s history, I would definitely tell her what’s up. If she serves Sassy Auntie Vibes, then throw some Tell It Like It Is Niece Energy. Some things you can say: “I’ve had a long workweek,” “I’m very tired,” “I look at a computer all day; I can’t look at any more screens.” If she doesn’t take the hint, then you just have to tell her, “I came here to see my mom. I can’t look at any more pictures unless they’re of my mom.” Or “OK, lady, if you’re gonna show me pictures, I’m gonna show you some pictures too.” Then give it right back. You could have a picture-off! Doesn’t that sound exciting? It honestly scares me a bit! Good luck!

HAVE AN ETIQUETTE QUESTION?

Hover your phone’s camera here to submit your question for Michelle, or email her at modernmanners@realsimple.com.

IKO ASKS…

My husband and I own a small cottage across the street from our home. We’ve designed it to be a lakefront ”playhouse,” where we host campfires, sports-viewing parties, and outdoor gatherings. There’s also a small bedroom for overnight guests. My brother and his wife assume they have an open invitation. Sadly, my husband and I find my sister-in-law very difficult. She’s loud, opinionated, and pushy. We love my brother but absolutely dread (and usually regret) our encounters with his wife. We feel like we must say yes to the request to stay over. How can we manage this situation?

Iko! Congratulations on winning at life! A small lakefront cottage that’s a playhouse? Not to be the annoying sister-in-law, but can I come over? You’ve set up your house to be the fun house, where everybody wants to come over, and honestly? You guys sound like a really good time. There are a few ways you can go with this. Option one: Invite somebody else to stay there when you’re having a party your brother and sister-in-law are invited to, and say, “Hey, this room is occupied already, so, sorry, you can’t stay here.” Option two: They’re family, so you still have to see them, but invite them way less. You have to protect your own energy and your heart. Life is too short, and stress will age you, honey! Option three: Just tell them they can’t stay. You don’t have to give a reason! This is your lakefront playhouse. Want to be Sister of the Year? Suggest a great inn or rental. Above and beyond!

POLLY ASKS…

How can I engage my 18- and 20-year-old granddaughters in give-and-take conversations? We don’t get to see one another often, as we live on opposite sides of the country. I would love to hear their thoughts on any number of subjects, rather than the one- or twoword answers that usually come forth. How do I make it clear I’m truly interested in them?

Polly, I love this for you! I love that you want to engage with your granddaughters. I say meet them where they’re at. Find out what they’re into and see if you can speak their language. It feels like you can’t go wrong with social media. Do you have social media? If not, maybe your granddaughters can help you set up an account and you can keep in touch that way. Is it TikTok, is it Instagram? I don’t know. Also, are your granddaughters into fashion? Were you into fashion? Do you have any handme-downs you’d like to give them? Something vintage, a purse? Is there a television series you all can watch and talk about? Maybe something you wouldn’t usually watch, but they would. Much like any great friendship or relationship, you get what you give. So find things they like to talk about, speak their own language on their own planet, and then maybe they’ll realize what you’re into is supercool.

REBECCA ASKS…

I have a very generous friend, but every time we go out to eat as a group, she orders a bunch of appetizers before everyone arrives, without consulting anyone about what they want or what dietary needs they have. She’ll also order more food without asking. Then we’re all left to split the bill for food we didn’t want or eat. How can I address this?

Is this question about me? This feels like it’s about me! I am the generous friend who shows up early and orders half the menu—but then I pay for it. I have a little bit of anxiety when people are at a restaurant. Nobody knows what to get, it becomes a weird debate, and meanwhile I’m just getting more hungry. This person is probably coming from a good place. And also, they’re type A. It’s got alpha written all over it. I love alpha friends! When someone wants to be in charge this much, just give them another thing to do. They’re really on their own planet, so just try to speak their language. Next time, if you know what restaurant you’re going to, check out the menu beforehand and say, “I love these two dishes. Please get them for me if you’re there before me,” or “Hey, could you just wait for me? I like the process of going through the menu with you guys first!” I guarantee your friend will want to support your dinner experience. If the next dinner doesn’t go the way you’re hoping, I’ll take you out! (And pay.)

ABOUT MICHELLE

Michelle Buteau is a mother, wife, dog mama, actor, writer, comedian, and TV host. Her book of autobiographical essays, Survival of the Thickest, will soon be a Netflix series. She also cohosts the popular podcast Adulting on the Exactly Right network.

No one ever wants anything shoved in their face they didn’t ask for, OK? #Liferule.

FIRST PERSON FIERCE COMPETITION

Her lack of athletic prowess meant she wasn’t much of a contender. But after decades of keeping at it, Jillian Medoff finally realized she’s a winner.

IAM NOT A NATURAL ATHLETE . I’m uncoordinated and graceless. My mind is always elsewhere. Nothing about my body—wide hips, short legs, big boobs—is built for speed or endurance. If pressed, I’ll admit I don’t like to run. Or jump. Or throw a ball. And yet I am the fiercest of competitors.

Being athletic represented something elusive I wanted very much: to fit in. My dad was a salesperson, and because of his job, we moved a lot—17 times in 17 years. Every fall, I was the new girl, with no friends and no way to decode the private jokes. Sports, I decided, were my way in.

In seventh grade, we lived in Florida. When a few girls joined the track team, I joined too. At first it seemed like a brilliant idea. The locker room banter offered camaraderie, and the afternoon practices gave me somewhere to go. I was chubby, and the extra-large unisex uniform—maroon shorts and a numbered jersey—was tight and unflattering, but wearing the same colors as my teammates, who nicknamed me Lucky 13, filled me with a sense of belonging. I especially loved the long bus rides to meets, when we’d sing fight songs to pump ourselves up.

But as soon as we pulled into the parking lot, my excitement would plummet. It was time to face the worst part of being a runner—the running. I had only one event: the second leg of a four-person relay race. All I had to do was grab the baton, sprint a short distance, and hand it off. “Don’t screw up,” I’d warn myself. The gun would blast. In my mind, I’d fly around the bend, sleek and glowing, first at the handoff. But in truth, I’d plod along, yards behind the pack, redfaced and huffing. Invariably, I’d fumble the handoff. Once, I dropped the baton, and when I bent to retrieve it, I kicked it a few feet away. The humiliation was unbearable.

Though I gave up team sports in high school, I continued to push my body in other ways: jogging, weightlifting, activities that compelled me to compete against myself. In each case, I set up a series of arbitrary goals I could never meet so there was never any end or any winning. Sports had become a punishment.

Last year, two unrelated events changed my thinking. Now in their 80s, my parents were moving again—this time into assisted living. As we sorted through boxes, my mom held up a faded Polaroid.

“Look,” she said, her voice dreamy. “You were a star.” The picture was from junior high, and in it, I’m wearing my track uniform. My mother must have been confused. “You’re thinking of Mara,” I said, referring to my sister, whose soccer team won the state championship in 1976. “No,” she replied. “You.” I looked at the picture again. This time, I noted my Lucky 13 jersey and mud-caked sneakers. My brown hair is tangled, wild; my face is drenched in sweat. My eyes are blazing. “See?” she said. “You were a fighter. You never gave up.”

Suddenly I saw myself through my mother’s eyes: I was clumsy, sure, but I was also fearless. What made me lovable to her wasn’t the trophy; it was the effort. I looked around, taking in my parents’ half-packed house. It was the showing up.

A few months later, needing activity and community, I joined my neighborhood YMCA. The indoor pool has 10 lanes, filled with people of all ages. As soon as I pushed off, I was determined to pass each of my fellow swimmers, and kicked harder. First I fell behind the brawny guy on my right, then the teenage girl two lanes over. I was sharing the lane with an older woman; under the surface, her body seemed frail and ghostlike. Surely I could beat her! But she transformed into a dolphin-sleek mermaid who pulled herself forward with ease. Soon she, too, left me behind.

Drifting through the water, I sulked for a while. Then my lane partner finished. I watched as she gripped the railing and took slow, tentative steps out of the pool. The sleek mermaid transformed again on land, back to a woman. Seeing her, I had an epiphany: I am never going to win. Surprisingly, this was OK. It’s not always about winning or losing in life. Sometimes it’s about just showing up, trying hard, dropping the baton and picking up and trying again. Most of us aren’t Simone Biles: We will never achieve perfection. But we can find love for ourselves. For the chunky girl in maroon shorts, last at the finish.

I continued to glide in the clear, cool water, and I said to that girl, the one I used to be, “Hang in there, kiddo. You’ll get there.”

ABOUT THE AUTHOR

Jillian Medoff is the author of five novels. Her most recent, When We Were Bright and Beautiful, came out in August.

I saw myself through my mother’s eyes. What made me lovable to her wasn’t the trophy; it was the effort.

HEADSHOT COURTESY OF ELENA SEIBERT

Budding Businesses

Have

BY JENNY COMITA

TRUESCOOPS

KELLY WILLIAMSON AND SHELLY MARSHALL met as students at Penn State, but if you’re picturing two teens giggling in a dorm room or gossiping their way through sorority rush, think again. “It was ice cream college!” Kelly (pictured far left) says with a laugh. “Isn’t that the best thing ever?”

For more than a century, she explains, the university has hosted a weeklong intensive course in January for professionals interested in learning about commercial ice cream production. In 2015, both women enrolled and checked in at the same hotel. “We met at the breakfast buffet,” Kelly says. “And we ended up sitting together in class and sharing rides to campus all week.”

In the years that followed, Shelly, who was born and raised in Trinidad, opened Island Pops in Brooklyn, New York, with her husband, selling ice cream infused with Caribbean flavors, like soursop and nutmeg. Kelly launched a small-batch ice cream company in her native Cambridge, Massachusetts, which she

WE DID IT

you dreamed of building a company with your best friend? These women made it happen—and found that when you’re navigating the ups and downs of a startup, a loyal partnership is the ultimate asset.

“We Launched an Ice Cream Brand That’s Disrupting the Industry”

ran for a few years before deciding to return to her former career in advertising. Meanwhile, they stayed close. “We’re part of this little ice cream circle with our friends from the course,” Kelly says. “So I always had a tether to that world, even after I shut my own business.”

In 2019, encouraged by a business mentor, Shelly, who’d had a successful career in corporate risk management before opening Island Pops, began thinking bigger. “I realized I wanted to start a brand that was more than just a mom-and-pop shop,” she says. “I wanted to create a product that would compete against the Betty Crockers of the world.”

She landed on the idea of a powder (like cake mix but for ice cream) that gets whisked with half-and-half, frozen in cubes, and whirred in a blender. No ice cream maker required! The only thing missing: the bandwidth to pursue her dream. With two young children and a laborintensive small business to run, she needed a partner, so Kelly came in. “I’d just been laid off and was sitting on the couch watching Netflix when Shelly called me,” Kelly says. “I took it as a sign from the universe that it was time to get back to ice cream! It felt like something new but familiar.”

After refining the recipe and working on branding, the two launched True Scoops in 2021. Their vanilla, chocolate, and strawberry mixes— which can be customized with fruit or candy—are now available at gourmet shops around the country as well as through their website and on Amazon. They also offer hot fudge and salted butterscotch sauce mixes.

Living in different cities (Shelly is still in Brooklyn and Kelly is in Beverly, Massachusetts), with different professional backgrounds and schedules, they’ve taken a divideand-conquer approach to growing their brand. “We were very lucky that our strengths and weaknesses are so different,” Kelly says. “Shelly is very numbers- and strategydriven, whereas I’m creative and very detail-oriented. When you’re working together, it’s great to be like-minded, but there’s definitely an advantage to some yin and yang.”

OUR BEST ADVICE “There has to be a line between the business and the friendship,” Shelly says. “Money is involved. I have two children. Kelly wants to buy a house. You can’t say, ‘I’m going into this business with a friend, so it’s going to be so much fun!’ You’re entering a professional and financial arrangement with a business partner who happens to be a friend. There’s a difference.”

GINA ESPOSITO AND SHEENA

MEEKINS are longtime besties, former roommates, and co-owners of the New York City–based photo studio Anée Atelier. “There’s a very special bubble that is our friendship,” Sheena (right) says. “It almost doesn’t make sense to us how well it works. I think most people wouldn’t be able to handle all the time spent, all the shared everything.”

For several years, Gina says, taking pictures with Sheena was “a form of creative escape.” She was running a successful wedding-photography business, while Sheena, a hobbyist photographer, worked in marketing.

“I was traveling around for all these corporate events,” Sheena says.

“I’d say, ‘Hey, Gina, I have to go to Phoenix. Do you want to come with me and we’ll drive to the Grand Canyon and shoot some stuff out there?’”

In 2014, Gina brought Sheena with her to shoot a destination wedding in Florida. “She was just like, ‘I trust you—you got this! Go do it!’” Sheena recalls. “And I immediately realized

“I wanted to start a brand that was more than just a mom-and-pop shop.”

SHELLY MARSHALL

“We Get to Travel the World Together, Taking Photos”

ANÉE ATELIER

OPPOSITE PAGE: COURTESY OF GIADA PAOLONI. THIS PAGE: COURTESY OF ANÉE ATELIER

how amazing it felt to put blood, sweat, and tears into capturing a wedding rather than a marketing campaign that’s not going to matter in six months. You’re preserving people’s memories and pouring yourself out to capture their story.”

Sheena started joining Gina on photo shoots whenever she could, and after two years, Gina convinced her friend to leave the corporate world behind and make their business partnership official.

Six years later, Anée Atelier thrives. (“Anée” is an inversion of their nickname, the “Eenas,” based on their rhyming first names.) “The bulk of our business is shooting multiday destination events,” Gina says.

“They’re usually four- or five-day experiences—a wedding, a birthday, a milestone.” They’ve documented a three-day multicity wedding event in Israel and a five-day fete that shut down a Caribbean island. “Both of us shoot every event we do,” Gina says. “People have said so many times that we could make more money—double our income!— if we split up and shot separately. But that’s not for us. We, the two of us together, are our brand.”

OUR BEST ADVICE “If you’re going into business with a friend, make it official,” Sheena says. “You have to write it all out, almost like a constitution for your business, so you can be clear on how things are going to operate.” Don’t put it off, Gina adds. “When people are friends, you can think, ‘Oh, we’ll just work it out.’ But you need to have the hard conversations early on, before you get into the weeds on projects.”

“We Have a Blast Throwing Parties for Big-Name Brands and Politicians”

TINSEL EXPERIENTIAL DESIGN

LIZ CASTELLI, ADETTE C. CONTRERAS, AND ERICA TAYLOR HASKINS became friends singing in an a capella group at the George Washington University. Now they harmonize their roles at their New York City–based events company. “At first we were all doing the same things,” Adette (center) says. “But we’ve figured out where our individual strengths lie, and now we occupy distinct spaces.” Adette, as chief executive officer, concentrates on strategy and the creative side of the business. Liz (left), the chief operations officer, heads up day-to-day projects and execution. And Erica (right), chief growth officer, spearheads sales and fosters client relationships.

To call Tinsel an events company is something of an understatement, though it did start out that way. A few months after throwing her own wedding, Liz was still thinking about party planning. So as she sat around her kitchen table with Adette and Erica, she strategized with them about how to turn that

hobby into a business. Before long, the three friends were planning weddings and the occasional birthday and anniversary party.

Like Erica, Adette had worked in advertising and marketing. “We were looking at our business model, and it didn’t add up,” Adette says. “Marketing 101 tells you it’s all about repeat clients and using recurring revenue in order to grow. But, hopefully, people only get married once, so if we wanted to grow, we needed to evolve.”

They pivoted to consumer marketing, orchestrating product launches and influencer events for brands. “Now our bread and butter is huge conferences and big campaigns, both national and international. Our clients are companies like Spotify and Google,” Adette says.

They also, as Erica puts it, “use our event superpowers for good.” For the 2020 elections and 2021 Georgia runoffs, she says, “we helped strategize, produce, design, and execute this multicity mobile tour called Pizza to the Polls. We were essentially feeding, hydrating, and caffeinating people waiting in line in 21 cities. We arranged the food trucks, the staffing, and the Covid protocols.” In June, they completed a longawaited follow-up project: a celebstudded, blowout party for all the campaign workers and volunteers who’d missed out on inaugural parties because of the pandemic.

OUR BEST ADVICE “Normalizing conflict in a partnership is so important,” Liz says. “We’re taught as women to not say anything and just smile and nod, but those tools don’t serve you in business. Owning this company has let me learn, in a safe environment with friends, how to handle conflict and come back to each other at the end of the day.”

Daniella’s joy is a light of hope for all of us. When you help grant a wish for a child with a critical illness, you create the greatest joy possible — and a turning point in their treatment and recovery. More kids like Daniella need the hope and joy of a wish — and you have the power to make wishes come true this holiday season.

feast lesswith fuss

Rosemary Roasted Turkey Legs

Yep, we’re really suggesting you skip the whole bird this year. These crispy-skinned legs cook faster, stay juicier, and give your resident carver the day off.

Citrus-Spice Cranberry Sauce

Gussy up canned sauce with a few warming spices and a splash of citrus. Easy, elevated.

By Lizzy Briskin

For anyone who needs to hear it: You can take some shortcuts this Thanksgiving and still serve up a special meal. It’s true! You just need these clever tricks and smart store-bought swaps.

/ Photographs by Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Cheddar Mashed Potatoes

Zhuzh up store-bought potatoes with mustard and sour cream for a zippy spin on Thanksgiving’s darling.

Pomegranate Dressing

ACTIVE TIME 25 MINUTES

TOTAL TIME 1 HOUR, 25 MINUTES SERVES 8

1/2 cup (1 stick) unsalted butter

14 oz. prechopped mirepoix (about 3 cups)

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 Tbsp. chopped fresh sage leaves

3 cloves garlic, minced (about 1 Tbsp.)

11/2 tsp. dried thyme

1 12-oz. pkg. unseasoned bread cubes for stuffing (such as Pepperidge Farm)

21/2 cups vegetable broth

4 large eggs

1 cup dried apricots, chopped (about 6 oz.)

1 cup pomegranate arils (about 6 oz.)

1/2 cup pine nuts (about 23/4 oz.)

Cooking spray

Pomegranate molasses, for topping (optional)

1/4 cup chopped fresh mint

PREHEAT oven to 350°F with rack in top third of oven.

almonds or walnuts can stand in for the pine nuts.

Pomegranate Dressing

Prechopped veggies and store-bought bread cubes streamline this fruity stuffing.

MELT butter in a large skillet over medium. Add mirepoix, salt, and pepper; cook, stirring often, until softened, about 8 minutes. Add sage, garlic, and thyme; cook, stirring occasionally, until fragrant, about 1 minute. Transfer to a large bowl.

ADD bread cubes to bowl and stir well.

Whisk broth and eggs in a large measuring cup; stir into bread mixture.

Fold in apricots, pomegranate arils, and pine nuts.

TRANSFER mixture to a 13-by-9-inch baking dish coated with cooking spray. Cover and bake for 20 minutes.

Uncover and bake until golden on top and set in center, 25 to 30 minutes.

Let cool for 10 minutes. Drizzle with pomegranate molasses, if desired, and sprinkle with mint before serving.

Cheddar Mashed Potatoes

ACTIVE TIME 15 MINUTES

TOTAL TIME 15 MINUTES

SERVES 8

3 to 31/2 lb. prepared mashed potatoes

8 oz. sharp white Cheddar cheese, shredded (about 2 cups)

1 cup sour cream

3 Tbsp. whole-grain mustard Kosher salt (optional)

2 Tbsp. unsalted butter, melted

COMBINE mashed potatoes, cheese, sour cream, and mustard in a large pot over medium-low. Cook, stirring often, until potatoes are warmed through and cheese is melted, 10 to 15 minutes. Season with salt, if desired. Serve topped with melted butter.

Make ahead: Prepare the recipe up to 2 days in advance. Reheat on the stove or in a slow cooker before dinner.

Chopped

Rosemary Roasted Turkey Legs

ACTIVE TIME 15 MINUTES

TOTAL TIME 1 HOUR, 25 MINUTES SERVES 8

1/2 cup (1 stick) unsalted butter

1/4 cup fresh lemon juice (from 2 lemons)

3 Tbsp. chopped fresh rosemary

11/2 Tbsp. kosher salt

4 cloves garlic, finely chopped (about 4 tsp.)

2 tsp. dried thyme

2 tsp. freshly ground black pepper

8 turkey drumsticks (about 12 oz. each)

1/2 cup dry white wine or chicken broth

PREHEAT oven to 400°F with rack in top third of oven.

MELT butter in microwave or on stove. Stir in lemon juice, rosemary, salt, garlic, thyme, and pepper.

DRY drumsticks well with paper towels and place in a high-sided roasting pan. Brush all over with butter mixture. Add wine to pan.

COVER and roast for 15 minutes.

Increase oven temperature to 450°F, uncover, and continue to roast until juices run clear, skin is nicely browned, and a thermometer inserted in thickest part registers 165°F, 35 to 45 minutes. Let rest for 10 minutes before serving.

If you skip the miso, add more salt.

Citrus-Beet Salad

ACTIVE TIME 20 MINUTES

TOTAL TIME 20 MINUTES SERVES 6

1/2 cup olive oil

1/4 cup fresh lemon juice (from 2 lemons)

1 Tbsp. maple syrup

1 Tbsp. white miso (optional)

2 cloves garlic, grated on a Microplane (about 1 tsp.)

1/4 tsp. freshly ground black pepper

11/2 tsp. kosher salt, divided

1 large head radicchio, roughly chopped (about 5 cups)

5 oz. baby arugula

1 8.8-oz. pkg. precooked beets (such as Love Beets), chopped

4 oranges, such as navel, blood, and/or mandarin, peeled and sliced into ¼-in. rounds

2 oz. Parmesan cheese, finely grated

1/2 cup lightly salted pistachios, chopped

COMBINE oil, lemon juice, syrup, miso (if using), garlic, pepper, and 3/4 teaspoon salt in a jar. Cover tightly with lid and shake well.

TOSS radicchio and arugula with half of dressing (about 1/2 cup) and 1/2 teaspoon salt in a large bowl. Transfer leaves to a serving platter. ADD beets to bowl; toss with 1/4 cup dressing and remaining 1/4 teaspoon salt. Arrange beets on top of leaves. Top with oranges and drizzle with remaining 1/4 cup dressing. Sprinkle with cheese and pistachios.

Make ahead: The dressing can be refrigerated for up to 2 days.

Citrus-Beet Salad

Every meal needs a salad, and precooked beets are the time-saving trick to this colorful, autumnal side.

PICK YOUR POUR

Wine has to work hard on Thanksgiving, complementing widely varying flavors—and softening the sharp edges of family interactions. Your best bet? Keep it simple! Choose one red and one white to take you from appetizers to dessert.

Sommelier Lydia Richards, founder of Vino Concierge, suggests a light- or mediumbodied red, like pinot noir or gamay. For white, something more acidic, such as a dry Riesling, chenin blanc, or albariño, will help balance the meal’s richness.

Or lean into bubbles! Foodfriendly sparkling wine tends to have higher acidity, which helps cleanse the palate, Richards says, so every sip leaves you ready for the next buttery bite.

How much to buy? Richards ballparks one to two glasses per guest per hour. So do the math: Multiply the duration of your gathering by the size of your crowd, then multiply that number by 2 (to be safe) for the total number of glasses you might need. Each bottle contains about five glasses, depending on how generous your pour is. Get a few more bottles in case, and make sure everyone toasts the cook!

Creamed Spinach Casserole

Use a soft cheese that comes packed with herbs to build rich flavor and save precious time.

Creamed Spinach Casserole

ACTIVE TIME 15 MINUTES

TOTAL TIME 30 MINUTES SERVES 6

3 Tbsp. unsalted butter

1 yellow onion, chopped

4 cloves garlic, finely chopped (about 4 tsp.)

2 5.2-oz. pkg. herb-and-garlic soft cheese (such as Boursin)

1 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. ground nutmeg

2 12-oz. pkg. frozen chopped spinach, thawed and squeezed dry

2 oz. Parmesan cheese, grated (about 1/2 cup), divided

1 cup heavy cream

16 round, buttery crackers (such as Ritz), crushed into fine crumbs

PREHEAT oven to 400°F with a rack in top third of oven. Melt butter in a large (oven-safe and table-worthy, if you have it) skillet over medium. Add onion and garlic; cook, stirring often, until softened, about 6 minutes.

REDUCE heat to medium-low. Add soft cheese, salt, pepper, and nutmeg; cook, stirring, until cheese is melted, 1 to 2 minutes. Stir in spinach and 1/4 cup Parmesan. Stir in cream. If your skillet is not oven-safe, transfer mixture to a 13-by-9-inch baking dish.

SPRINKLE with cracker crumbs and remaining 1/4 cup Parmesan. Bake until golden, 10 to 15 minutes.

Make ahead: Prepare spinach mixture up to 2 days in advance and refrigerate in a baking dish. Before baking, top with cracker crumbs and remaining 1/4 cup Parmesan.

Everything Dinner Rolls

ACTIVE TIME 5 MINUTES

TOTAL TIME 20 MINUTES

SERVES 10

Cooking spray

20 frozen dinner rolls

2 Tbsp. unsalted butter

1 Tbsp. honey

2 Tbsp. everything bagel seasoning

COAT a 13-by-9-inch baking dish with cooking spray. Thaw rolls according to package instructions in baking dish.

PREHEAT oven to 350°F. Melt butter and honey together in microwave or on stove. Brush rolls with honey butter and sprinkle with seasoning. Bake until golden, 15 to 20 minutes.

Citrus-Spice Cranberry Sauce

ACTIVE TIME 10 MINUTES

TOTAL TIME 25 MINUTES

SERVES 12

4 whole cloves

3 star anise

3 cinnamon sticks

2 medium navel oranges

2 14-oz. cans whole-berry cranberry sauce

PLACE spices on a small square of cheesecloth and gather into a pouch. Tie with twine.

ZEST 1 orange. Use a knife to remove peel and white pith from both oranges. Working over a medium pot to catch juices, slice oranges into segments, dropping segments into pot. Discard membranes.

ADD cranberry sauce and spice pouch to pot. Bring to a simmer over medium. Reduce heat to medium-low and cook, stirring occasionally, until thickened slightly, about 15 minutes.

REMOVE spice pouch. Stir in zest. Serve warm or at room temperature.

Make ahead: Refrigerate up to 5 days ahead. Serve at room temperature.

Everything Dinner Rolls

Fluffy frozen rolls get a fast flavor boost from honey butter and everyone’s favorite seasoning mix.

Cocktails for a Crowd

These festive and shareable punches are pretty enough to double as table decor.

BREAK OUT THE PUNCH BOWL

Wine is the traditional way to go, but for extra credit, stir up a big-batch cocktail for your guests to enjoy upon arrival.

WHITE GRAPEFRUIT–GINGER SPRITZ

Bring 1 cup sugar, 1 cup water, and 3 Tbsp. chopped fresh ginger (from a 4-in. piece) to a boil in a small saucepan over medium-high, stirring occasionally. Reduce heat to medium; simmer until sugar dissolves and mixture reduces to 1 cup, 4 to 5 minutes. Pour mixture through a fine-mesh strainer into a measuring cup or small bowl; discard ginger. Refrigerate until cold, about 40 minutes.

Combine ginger syrup with 4 cups cold unsweetened white grapefruit juice in a large punch bowl. To serve, ladle about 2/3 cup punch into glasses and top with prosecco. Or add a 750-ml bottle of chilled prosecco to punch bowl and serve immediately.

BOURBON-CAMPARI PUNCH

Place 13/4 cups pomegranate arils in a Bundt pan. Cover with ½ cup unsweetened pomegranate juice and ½ cup water. Freeze until solid, at least 4 hours.

Combine 61/2 cups bourbon, 2 cups pomegranate juice, 1 cup Campari, 1 cup unsweetened orange juice, 1/2 cup fresh lime juice, and 1/2 cup simple syrup in a punch bowl. (To make simple syrup, simmer 1/4 cup water with 1/4 cup granulated sugar until sugar dissolves.) Run Bundt pan under warm water until ice ring releases. Add ice ring to punch bowl and serve.

GIN-CIDER PUNCH

Combine 6 cups cold apple cider, 3 cups gin, 11/2 cups tonic water or elderflower tonic water, 3/4 cup elderflower liqueur (such as St-Germain), and 3/4 cup fresh lemon juice in a large pitcher or punch bowl.

Thinly slice a Honeycrisp apple and add to pitcher or bowl. Pour over ice to serve.

RECIPES BY ALI RAMEE

Ginger-Apple Tarte Tatin

ACTIVE TIME 40 MINUTES TOTAL TIME 1 HOUR, 40 MINUTES SERVES 8

7 medium apples, a mix of Gala and Granny Smith (21/2 lb. total)

2/3 cup granulated sugar

5 Tbsp. unsalted butter

1/2 tsp. kosher salt

2 Tbsp. grated ginger (from a 3-in. piece)

1 sheet frozen puff pastry, thawed All-purpose flour, for dusting Vanilla ice cream, for serving

PREHEAT oven to 375°F. Peel, quarter, and core apples.

COMBINE sugar and 1/3 cup water in a 10-inch ovenproof skillet over medium. Bring to a simmer and cook, undisturbed, until caramel is light amber,

Ginger-Apple Tarte Tatin

This caramel-coated showstopper will have guests saying, “Apple pie, who?”

6 to 10 minutes. (Reduce heat to avoid browning too fast.) Stir in butter and salt until melted. Add ginger. ADD apples to skillet; cook, stirring often, until apples are softened and caramel is deep amber, 15 to 20 minutes.

USE 2 forks to arrange apples, cut side up, in concentric circles in skillet, starting with 1 in center.

ROLL out puff pastry on a lightly floured work surface until just large enough to cover skillet with some overhang. Carefully drape pastry over apples in skillet. Use a spatula or your fingers to tuck pastry around apples along edges.

BAKE, rotating halfway through, until pastry is golden, 35 to 40 minutes. Let cool on a wire rack for 10 minutes. Place a large cutting board or plate on top of skillet; carefully flip to display tarte apple side up. Serve warm or at room temperature with ice cream.

What Makes My (Turkey) Day

Nearly everyone who celebrates Thanksgiving sits down to the same classics: turkey (Americans buy about 45 million!), a starchorama of sides, maybe that canned cranberry sauce with the uncannily perfect ridges. But what makes the day truly special is our family traditions. In the spirit of sharing, we’ve gathered a cornucopia of rituals from REAL SIMPLE staffers and friends.

A Sweet Start

My family is a mix of Alaska Native (Inupiaq) and Native American (Waccamaw Siouan), and for as long as I can remember, we’ve had a saying: “Native Americans eat pie for breakfast.” We have no idea where it came from, but it’s a good enough excuse for us. We bake the day before and eat pie in the morning before we cook.

HANNAH DOROUGH, REAL SIMPLE’S ASSISTANT EDITOR

Out on a High Note

Our Thanksgivings have always been raucous affairs. We cook in my mother’s tiny New York City kitchen, with my dad taking up the counter to pour a round of martinis and my sister trying to sneak apples into the stuffing. At the end of the meal, after my grandfather performs his traditional amateur magic show—and after many glasses of wine—we get to the real party: the singalong. My dad plays guitar, and we know his entire repertoire, from the Band to the Beatles. We make a pretty good family band.

J. KENJI LÓPEZ-ALT, AUTHOR OF THE WOK, THE FOOD LAB, AND EVERY NIGHT IS PIZZA NIGHT

Warm and Fuzzy Feelings

When I lived in Tennessee, my twin sisters worked in retirement homes. Our family Thanksgiving ritual was to visit the residents and bring them warm, cozy socks. Years later, we learned that when people would ask what to donate, warm socks were at the top of the list.

LESLIE JORDAN, ACTOR, SINGER, AND AUTHOR OF HOW Y’ALL DOING? MISADVENTURES AND MISCHIEF FROM A LIFE WELL LIVED

Illustrations by Anne Bentley

The Best Seats in the House

In middle school, I found out that on the West Coast, where we lived, the Macy’s parade wasn’t televised live. By the time I saw the clowns strutting down Broadway, they were already home eating mashed potatoes. I swore that one day, I’d see it in person. Years later, I was living in New Jersey (14 miles from Manhattan!) with my wife and four kids, most of whom love the parade too, and decided it was time to make my wish come true. The kids looked at me as if I’d suggested hopping into the space shuttle. In their minds, the parade was meant to be viewed from our cozy couch, not out in the cold—and I realized they were right. So we watch it on TV, like almost everybody else. But the tradition is special to me because after all this time, I know I’m right where I belong.

MAYA KUKES, REAL SIMPLE’S CONTRIBUTING SENIOR RESEARCH EDITOR

Bone of Contention

We all hate turkey, but we still cook one out of obligation—mostly so my dad and I can snap the wishbone. Having dibs on it every year is one of the best parts of being an only child. The next day?

Turkey salad! We may not like the big roasted bird, but we’ll fight each other for a turkey salad sandwich.

LISA D DESANTIS, REAL SIMPLE’S DEPUTY BEAUTY DIRECTOR SANTIS,

Wild Guesses

Most of my family’s Thanksgiving traditions revolve around cream cheese. (I grew up in Wisconsin.) And my husband comes from a Fishbowl family. Fishbowl is a guessing game that combines charades, Password, and Taboo, so our holidays consist of chips, creamy dips, and yelling, “No, the other Olsen twin!”

MIA MERCADO, AUTHOR OF SHE’S NICE THOUGH: ESSAYS ON BEING

That’s Amore

My family is of Italian heritage. We always have the traditional Thanksgiving spread along with lasagna and meatballs, which I help my grandmother and mom make leading up to Thanksgiving. I grew up in the same household as my grandmother, so I’m very close with her. Making her Italian recipes, which she got from her mother, helps keep traditions alive. We make close to 100 meatballs, and while we put in a lot of effort, we put in a lot of love too. Our Italian food defines Thanksgiving as much as the turkey does.

BAD AT BEING GOOD

TYLER LORANGER, RD, EXPERT AT THE BUTTERBALL TURKEY TALK LINE

A Fetching Sight

For us, the day’s TV highlight is the National Dog Show. We pull for the Havanese in honor of our own, Pepper. It’s fun to see the variety—the really big, really small, really fluffy, and sometimes kinda ugly dogs. And one of the hosts is John O’Hurley, the guy who played J. Peterman on Seinfeld. The whole thing is a delight.

JENNA HELWIG, REAL SIMPLE’S FOOD DIRECTOR

Kindred Spirits

My parents throw a Bloody Mary party on Thanksgiving morning for the friends and family who aren’t coming to dinner. There’s a Bloody Mary bar with toppings—celery, dill pickles, blue-cheese-stuffed olives, limes—and appetizers, like baconwrapped duck and pheasant. It’s the perfect way to spend time with people we wouldn’t otherwise see.

LILY GRAY, ASSOCIATE HOME COMMERCE COMMERCE EDITOR AT DOTDASH MEREDITH

Happy Returns

Keeping the Flame

My dad always grilled our Thanksgiving turkey. It was never seamless, but it was always delicious. (My husband used to joke that he ditched his own family because our turkey was so good.) Unfortunately, my dad passed away suddenly at the start of the pandemic. I have a lot of regrets, and I particularly wish one of us had learned his turkey-grilling secrets. The last few years, we’ve just picked up a few Costco rotisserie chickens. It hasn’t been the same, obviously, so we’re going to give the grill a go this year. I’m sure the attempt won’t even compare to his handiwork, but at least his tradition will continue.

LISA FREEDMAN, REAL SIMPLE’S EXECUTIVE EDITOR

We do a live call-in Thanksgiving Day radio show called Turkey Confidential, which we record in St. Paul, Minnesota, so I actually spend Thanksgiving about 1,000 miles away from my family in New York. I get back home just in time to have pie that night with my wife and daughter and our neighbors, who take them in every year as guests. So yes, the “My turkey is burning, help me save it!” guy has not had to make a turkey himself for about 15 years. But that welcomehome slice of pie? Heaven.

FRANCIS LAM, HOST OF AMERICAN PUBLIC MEDIA’S THE SPLENDID TABLE

Guest Be Our

’Tis the season for company to come over!

Whether you’ve got a friend passing through for the night or your cousin’s whole fam descending for a week, here’s how to keep them comfy, cozy, and (at least somewhat) self-sufficient. Because even if you’re not quite ready for a crowd, you can make sure every room in the house is.

By Erica Finamore

In the Entryway

• Give the people some space! Clear out what you can from the coat closet or hall tree so guests have room to hang their hats, scarves, and puffy sleeping bags—er, jackets.

• Make your shoe stance clear. Shoes on or off? (Up to you, but maybe read the story on page 120 before you decide.) If you want them off, tell guests and offer them socks or slippers for their comfort. Make sure you have a nearby bench or seat for easy perching.

• Take drink orders. Travel makes everyone thirsty. Water, wine, or a cocktail can help. Ask your guests if you can get them anything as you welcome them in and they take off their coats.

• Get a spare key made. If your boarder will be staying for a while or you have separate schedules, this simple hardware-store errand will save you from waiting up for them like you’re the parent of a teenager.

In the Living Room

• Have remote instructions ready. For every Apple TV user, there’s a Roku one— and buttons are hard! Leave a cheat sheet on the table so nobody has to watch the big game on a tiny phone.

• Hide your mess and clutter. Vacuum crumbs and pet hair out of the couch cushions, and stash books and toys in decorative baskets.

• Add throws. Everyone’s got their own ambient temperature happy place (68 degrees is the recommended sweet spot), so provide blankets for those who are perpetually cold.

• Protect your surfaces. If you have a coffee table that stains easily, leave out plenty of coasters, and feel free to request that people use them. If your sofa is fancy, use plastic seat covers. Just kidding—please don’t do that. A slipcover will work nicely.

Nothing brings good energy like plants. If you have a black thumb, use faux or dried

foliage.

JENNI YOLO @ispydiy

JENNI YOLO @ispydiy

Leave towels (in all sizes) on the guest bed. People like a washcloth!

In the Bedroom

• Make the bed simply. There’s no need to practice your hospital corners. Just do your best with the top sheet. Then smooth out the duvet and drape a throw at the foot of the bed for an elegant look. When it comes to pillows, four is the magic number for a queen or king. You can add a few throw pillows, but don’t overdo it.

• Empty a drawer. Or three if guests are staying longer than one night.

• Put lights on dimmers. A plug-in dimmer (around $15 at your local hardware store) will score you major brownie points with guests who are hardcore about sleep hygiene. Setting timers for lights and adding hallway nightlights can also help guide the way.

• Have outlets available. Don’t make guests play that not-so-fun game of Can I Unplug This?! Plug in a power strip that’s just for them in their room. While you’re at it, be prepared with an extra phone charger in the extremely likely event guests forget theirs.

• Test the mattress. If you’re putting guests on a sleeper sofa, check whether it’s comfy or, you know, has springs that dig into your back. If you’re using an inflatable mattress, do you have the pump ready? Will there be a 3 a.m. deflategate situation?

In the Bathroom

• Set out some toiletries, because even the most organized traveler is bound to forget something! And the least organized is bound to forget many things! Have extras of the most important stuff, like shampoo, body wash, and toothpaste.

• Deep-clean the whole space. Most people remember to scrub the toilet bowl and wipe the counters, but it’s easy to forget about the stuff only overnight guests will see—like the shower curtain liner. If yours is covered in mildew, try cleaning it with a microfiber cloth and a mixture of warm water and vinegar. If that doesn’t do the trick, it may be time to buy a new one.

• Put extra toilet paper in plain sight. It should be somewhere obvious so guests don’t have to hunt for it at an, ahem, inconvenient time.

• Provide even more towels. Again, people like a washcloth!

In the Kitchen

• Ask some questions in advance. Do any of your guests have a food allergy? Do they prefer almond milk in their coffee? Suss out special diets and specific needs at least a week in advance. Then do some strategic grocery shopping.

• Put the Wi-Fi password front and center. Guests will probably take off their coats, head to the kitchen, and ask for the Wi-Fi, in that order. Write your network name and password on a card, sticky note, or piece of paper and hang it on the fridge. If you want to be fancy about it, you can print it out and frame it.

• Give a quick tour. While “Take anything you need!” is a great sentiment, it won’t help a hungry houseguest in the middle of the night. Show guests where you keep the plates, glasses, and most importantly, snacks.

• Be ready to brew. This one is vital, so don’t skip it! Have the coffee maker plugged in and loaded with grounds and water in case your guests wake up before you. Got a complicated espresso machine? Give a little demo after dinner, before anyone has had too much wine.

Give all your seating a quick wipe, or use the vacuum attachment to suck up crumbs.

RECIPES FOR REAL LIFE

The skin is edible; just snip off the stem before eating.

IN SEASON

Fresh Figs

If Newtons are your fig delivery system of choice, know that this time of year, fresh is a real treat. Look for the Mission variety, striped Tigers, and nutty Brown Turkeys. SHOP for plump fruit that gives a little when squeezed. And embrace the wrinkles— they’re a sign of concentrated flavor.

STORE in the fridge for up to a week in a single layer, to avoid damaging the delicate fruit.

SLICE over yogurt or toast glazed with honey. Bake into breads, cakes, and tarts.

If you’re blessed with a big haul, simmer with sugar and citrus for preserves that dress up sandwiches, pizza, and cheese.

—Lizzy Briskin

5EasyDinners

#1 / Cheesy Broccoli Rabe Pizza

2 cloves garlic

1∕2 tsp. kosher salt, divided

1∕4 cup olive oil

1 lb. fresh pizza dough, at room temperature

All-purpose flour, for dusting

1 lb. fresh broccoli rabe, chopped (about 6 cups)

1 cup jarred marinara sauce

1∕4 tsp. crushed red pepper

8 oz. fresh mozzarella cheese, torn into small pieces

1 oz. pecorino Romano cheese, grated (about 2∕3 cup) Hot honey, such as Mike’s (optional)

PREHEAT oven to 475°F with racks in upper and lower thirds of oven. Place a large ovenproof skillet on top rack while oven preheats.

MEANWHILE, chop garlic on a cutting board and sprinkle with 1∕4 teaspoon salt. Smash into a paste with flat side of a chef’s knife. Transfer to a medium bowl and stir in oil.

DUST a large rimmed baking sheet with flour. Place pizza dough on baking sheet and stretch into a rectangle or oval. Brush with 1 tablespoon garlic oil. Add broccoli rabe to bowl of garlic oil; sprinkle with remaining 1∕4 teaspoon salt and toss. Carefully add broccoli rabe to hot skillet in oven. Place pizza dough on bottom rack. Bake until edges are puffed and golden, about 15 minutes.

REMOVE crust from oven. Top with marinara sauce and sprinkle with crushed red pepper and mozzarella. Remove broccoli rabe from oven and add to top of pizza. Return pizza to bottom rack and bake until cheese melts and crust is dark golden brown, 5 to 8 minutes. Let cool for 5 minutes. Sprinkle with pecorino Romano and, if desired, drizzle with hot honey.

PER SERVING: 624 Calories, 35g Fat (12g Saturated), 48mg Cholesterol, 6g Fiber, 25g Protein, 57g Carbs, 1,143mg Sodium, 7g Sugar

FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY CHRISTINA DALEY

Recipes by Adam Dolge

Photographs by Jennifer Causey

#2 / Crispy Cod with Couscous & Fennel

3 Tbsp. olive oil, divided, plus more for baking sheet

4 5-oz. skinless cod fillets

11/2 tsp. ground coriander, divided

1 tsp. kosher salt, divided

1/2 tsp. freshly ground black pepper, divided

2 Tbsp. mayonnaise

1/2 cup panko

1 large navel orange, halved

1 medium bulb fennel, cut into 12 wedges, fronds reserved and chopped

1 cup couscous

PREHEAT oven to 450°F with rack in upper third of oven. Lightly oil a large rimmed baking sheet.

Pat cod dry and sprinkle with 1 teaspoon coriander, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread mayonnaise on top of cod. Toss together panko and 1 tablespoon oil in a shallow dish; press mayonnaise side of cod into panko mixture to coat. Transfer cod, panko side up, to 1 side of prepared baking sheet.

PLACE orange halves, cut side down, and fennel wedges on other side of baking sheet. Drizzle fennel with remaining 2 tablespoons

oil and sprinkle with 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Roast until cod is almost opaque but not completely cooked through and fennel is just tender, about 15 minutes. Increase oven to broil. Broil until cod and fennel are golden and cod flakes easily with a fork, 3 to 5 minutes.

MEANWHILE, bring 1 cup water to a boil. Place couscous and remaining 1/4 teaspoon salt in a heatproof bowl; add boiling water to bowl. Cover with a heatproof plate and let stand for 5 minutes. Fluff with a fork.

CAREFULLY squeeze juice from 1 roasted orange half into couscous. Stir in remaining 1/2 teaspoon coriander. Cut remaining orange half into 4 wedges. Garnish couscous, fennel wedges, and cod with reserved fennel fronds. Serve with orange wedges for squeezing.

PER SERVING: 502 Calories, 17g Fat (3g Saturated), 64mg Cholesterol, 6g Fiber, 33g Protein, 52g Carbs, 667mg Sodium, 7g Sugar

#3 / Romesco Chicken & Pasta

8 oz. rigatoni or penne pasta

1 7-oz. jar whole sun-dried tomatoes in oil

1/4 cup chopped fresh flat-leaf parsley

11/4 tsp. kosher salt, divided, plus more for water

1/4 cup plus 2 Tbsp. chopped almonds, divided

2 jarred roasted red bell peppers, drained and chopped

2 cloves garlic, smashed

1/4 cup olive oil

1 Tbsp. sherry vinegar

4 chicken breast cutlets (1 lb. total)

1/2 cup heavy cream

BRING a large pot of salted water to a boil. Cook pasta according to package directions; drain, reserving 1/2 cup pasta water. MEANWHILE, drain tomatoes, reserving 3 tablespoons oil. Chop tomatoes; place 1/4 cup in a small bowl for gremolata.

ADD parsley, 1 tablespoon reserved tomato oil, 1/8 teaspoon salt, and 2 tablespoons almonds to tomatoes in bowl for gremolata.

MAKE romesco sauce: Process remaining chopped tomatoes, roasted red bell peppers, garlic, olive oil, 1/4 cup water, vinegar, remaining 1/4 cup almonds, and 1/2 teaspoon salt in a blender until smooth, about 30 seconds. HEAT remaining 2 tablespoons reserved tomato oil in a large skillet over medium-high. Pat chicken dry and sprinkle with 1/2 teaspoon salt. Add chicken to skillet; cook, turning occasionally, until well browned and cooked through, 2 to 3 minutes per side. Transfer chicken to a plate, reserving any drippings in skillet. ADD cooked pasta, cream, romesco, 1/4 cup reserved pasta water (plus more if needed), and remaining 1/8 teaspoon salt to skillet. Toss until pasta is well coated. Serve pasta with chicken, topped with gremolata.

PER SERVING: 709 Calories, 38g Fat (11g Saturated), 117mg Cholesterol, 4g Fiber, 37g Protein, 54g Carbs, 824mg Sodium, 4g Sugar

Authentic & delicious. Discover more

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

#4 / Bacon & Chard Dutch Baby

5 slices bacon (8 oz. total), chopped

1 1-lb. bunch Swiss chard, stems and leaves separated and finely chopped

1 cup all-purpose flour

1 cup whole milk

4 large eggs

2 oz. Parmesan cheese, grated (about 1/2 cup), plus more for serving

1/2 tsp. kosher salt

1/4 tsp. freshly ground black pepper

2 Tbsp. chopped fresh chives 1/2 cup sour cream

PREHEAT oven to 425°F. Cook bacon in a 12-inch ovenproof skillet over medium, stirring occasionally, until crispy, 8 to 10 minutes. Transfer to a papertowel-lined plate with a slotted spoon, reserving 2 tablespoons drippings in skillet.

ADD chard stems to skillet; cook, stirring occasionally, until beginning to soften, about 2 minutes. Add chard leaves; cook, stirring constantly, until wilted, about 2 minutes. Move chard away from edges of skillet, leaving about 1/2 inch of space around edges. Place in oven and bake for 5 minutes.

WHISK flour, milk, eggs, cheese, salt, and pepper in a medium bowl until smooth.

REMOVE skillet from oven and carefully pour in batter. Return skillet to oven and bake until puffy and golden brown, about 25 minutes. Top with bacon, chives, and more grated cheese. Serve with sour cream.

PER SERVING: 394 Calories, 19g Fat (8g Saturated), 227mg Cholesterol, 3g Fiber, 21g Protein, 35g Carbs, 979mg Sodium, 5g Sugar

birthday wishes do come true

#5 / Ginger Beef & Green Bean Stir-Fry

1 cup long-grain white rice

1 lb. flank steak, thinly sliced against the grain

1 Tbsp. cornstarch

3 Tbsp. lower-sodium soy sauce, divided

3 Tbsp. chili-garlic sauce (such as sambal oelek)

1 Tbsp. sesame oil

4 scallions

3 Tbsp. canola oil

1 2-in. piece fresh ginger, peeled and cut into thin matchsticks

12 oz. trimmed green beans

2 Tbsp. toasted sesame seeds

COOK rice according to package directions. Remove from heat and let stand, covered, for 5 minutes. MEANWHILE, toss steak, cornstarch, and 1 tablespoon soy sauce in a medium bowl until steak is evenly coated. Combine chili-garlic sauce, sesame oil, and remaining 2 tablespoons soy sauce in a small bowl. Roughly chop scallion whites and thinly slice dark green scallion tops. HEAT canola oil in a large wok or skillet over high. Add steak mixture in a single layer; cook, undisturbed, for 1 minute. Stir once and cook, undisturbed, for 1 minute. Add ginger and scallion whites; cook, stirring often, until steak is well browned, about 2 minutes.

PUSH steak to sides of pan, creating room in middle, and add beans. Cook, undisturbed, for 1 minute. Continue to cook, stirring occasionally, until beans are barely tender, 3 to 5 minutes. Add soy sauce mixture; cook, stirring often, until steak and vegetables are well coated, about 1 minute. Serve with rice, topped with sliced scallion greens and sesame seeds.

PER SERVING: 531 Calories, 23g Fat (5g Saturated), 70mg Cholesterol, 4g Fiber, 31g Protein, 51g Carbs, 847mg Sodium, 3g Sugar

BETTER FOR YOU

Curried Butternut Squash Soup

This ultra-comforting bowl gets a little heat from red curry paste and a velvety texture from a surprise ingredient: protein-rich silken tofu (shh!).

BY LIZZY BRISKIN

ACTIVE TIME 25 MINUTES

TOTAL TIME 40 MINUTES

SERVES 6

1 Tbsp. olive oil

1 medium yellow onion, chopped (about 11∕2 cups)

2 tsp. kosher salt, divided

3 Tbsp. red curry paste

2 Tbsp. grated fresh ginger (from a 3-in. piece)

3 medium cloves garlic, minced (about 1 Tbsp.)

4 cups lower-sodium vegetable broth

11∕2 lb. 1∕2-in. cubes butternut squash (from 2 [20-oz.] pkg.)

1 15.5-oz. can unsweetened coconut milk, well stirred

1 12-oz. pkg. silken tofu, drained

2 Tbsp. fresh lime juice (from 1 or 2 limes)

6 Tbsp. crushed salted peanuts

Chopped fresh cilantro and crushed red pepper (optional), for serving

HEAT oil in a large pot over medium. Add onion and 1∕2 teaspoon salt; cook, stirring often, until onion starts to brown, 6 to 7 minutes.

ADD curry paste, ginger, and garlic; cook, stirring, until fragrant, about 1 minute. Add broth and 1 teaspoon salt, scraping up browned bits from bottom of pot. Stir in squash. Bring to a simmer over mediumhigh. Cover and reduce heat to low; simmer until squash is tender, 12 to 15 minutes.

BUTTERED UP

Butternut may be common, but its versatility in the kitchen and impressive nutritional benefits make it a god among gourds. This hefty squash offers fiber for satiety, vitamin C for immunity, and vitamin A for eye and bone health.

REMOVE from heat. Stir in coconut milk, tofu, lime juice, and remaining 1∕2 teaspoon salt. Use an immersion blender to process until smooth. (Or transfer to a blender, cover with lid, and remove center piece. Place a towel over opening. Process until smooth.)

SERVE sprinkled with peanuts, cilantro, and, if using, crushed red pepper.

Should You Ask Guests to Take Off Their Shoes?

We asked on Instagram, and more than 60 percent of commenters have their guests remove shoes. Absolutely!

BY LESLIE

“I don’t have to ask. They know better than to leave them on.”

@24HRGLAM

“I have a basket by the door with disposable blue covers for shoes. Some people never come back, and that’s OK.”

@ISCRAPPLESNAP

“Yes, yes, yes! And if they don’t comply, I let my little kids ask them incessantly why they have left their shoes on.”

@JONES_FAMI Cringe! No!

“I find it rude to ask people to remove their shoes. We have dogs, so we’re obviously cleaning our floors a lot, and what’s a little more cleaning? People usually wipe their shoes, though.”

@BOSS_N_BULLDOG

“No, I think it’s weird. I’ve been to parties where they make you do so, and it’s strange seeing bare feet and socks! Shoes are part of my look! ”

@KNTRAVELER

“Some people’s feet are dirtier than their shoes! ”

@MIMIDETTLE

The Verdict

You should institute a no-shoes policy. Plenty of cultures around the world have been doing it forever, and they’re onto something: Keeping your kicks on is a “good way to spread germs around the house,” says Charles Gerba, PhD, professor of virology at the University of Arizona. He conducted a small study that found fecal bacteria on about 90 percent of people’s shoes. Oh, and don’t get us started on pesticides and other chemicals! After the first five steps, the contamination lessens, Gerba says, but still—blech! (For concerned pup owners: A 2021 Utrecht University study showed that the paws of assistance dogs were cleaner than the shoes of their people.) Going unshod is better for floors too. Carpets get grody fast. And though hardwood is durable, particles can scratch it and high heels can leave marks, says Brett Miller, a vice president at the National Wood Flooring Association.

Which brings us to party time. Visitors may want to keep footwear on because it’s part of their ensemble, or they may struggle with walking in bare feet. “As a host, you should put others at ease,” says Elaine Swann, etiquette expert and founder of the Swann School of Protocol. “If guests aren’t prepared to take off their shoes, it might make them uncomfortable.” And we don’t want that

Have a bench near the door and a place to store footwear. Since guests’ biggest concerns about taking off shoes are likely comfort and self-consciousness (maybe they haven’t had a pedicure in a while), load up on slippers or socks from the dollar store and let guests keep them. Or relax your rules only when hosting, and give the floors a (very) good scrub when the party’s over.

Everyone’s got an opinion! So we collected yours, then asked experts to settle the debate once and for all.

CORONA