Lunds & Byerlys REAL FOOD Winter 2025

& Byerlys

THE WARMTH OF THE KITCHEN CHASES AWAY THE CHILL

WINTER

Aromatic bu er adds layers of avor to make steak taste even more luxurious

(page 51)

PHOTOGRAPHER

“If you’re like me, food is a medium for communication. It’s an expression of love and a ection.”

–LIDIA BASTIANICH

42 Table for Two

Make something special for a cozy night in BY

KRISTIN DONNELLY

Time for tea—popular staples even co ee drinkers should try

28 Vibrantly Vegan

Whip up creative and avorful plant-based twists on Mexican favorites

RECIPES BY ALEXA SOTO

52 Meet Nicole Aufderhar

The ‘Great American Baking Show’ nalist dishes on nding a sense of purpose in the kitchen BY

JERROD SUMNER

Healthy Habits

Enhance nutrition and satisfy cravings with these food swaps

ALESHA TAYLOR

Help Is Here

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

Noodle Nirvana

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

RECIPES BY JEFFREY EISNER

ON THE COVER

White Fish with Creamy Clam Sauce, page 48

PHOTOGRAPHER

Terry Brennan

FOOD STYLIST

Lara Miklasevics

PUBLISHER

Tammy Galvin

GROUP EDITOR

Alesha Taylor

CONTENT DIRECTOR

Mary Subialka

CONTRIBUTING

EDITORS

Emma Enebak, Macy Harder, Jerrod Sumner

CREATIVE DIRECTOR

Ted Rossiter

ART DIRECTOR

Olivia Curti

PRODUCTION DIRECTOR

Deidra Anderson

ADVERTISING COORDINATOR

Sydney Kell

SALES & MARKETING SPECIALIST

Tausha Martinson-Bright

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

VOLUME 20, NUMBER 4

TEAS EVEN THE MOST LOYAL COFFEE DRINKERS SHOULD KEEP ON THEIR SHELVES See page 4

Uncork pastafriendly wines

MARY SUBIALKA

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

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

Tea Time

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

by macy harder

AChai

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

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

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

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

Chamomile

Traditional medicine has used the chamomile herb to treat a wide range of ailments for thousands of years. Sipping warm chamomile tea can help soothe digestive issues, menstrual pain, and cold symptoms. If you have trouble sleeping, try preparing a mug before bed, as it might promote relaxation and improve sleep quality.

Earl Grey

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

English Breakfast

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

Hibiscus

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

Jasmine Green

The addition of jasmine blossoms to green tea leaves gives this blend some grassy, floral undertones. It has low caffeine content (around 25 milligrams per cup), as with all green teas, and its high levels of antioxidants and vitamin C can help strengthen your immune system and might even help prevent some cancers.

Matcha

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

Peppermint

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

Types of Tea

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

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

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

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

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

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

pu-erh: Earthy and nutty with a sweet aftertaste developing with age. Caffeine diminishes over time, but longer steeping, more caffeine.

herbal: While “true” teas start as leaves, these are made with dried fruit, flowers, spices, herbs, and other plants, and are naturally caffeine free.

Pick a Pear

Sweet, deliciously juicy pears are in season and ready for the picking

by mary subialka

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

pear varieties

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

why are most pears in the store not ripe?

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

ripening and storage

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

how do you know if a pear is ripe?

Check the stem end or “neck” of a European pear by applying slight pressure with your thumb; when it yields to pressure, the pear is ripe and ready to enjoy. Making sure a pear is ripe allows its sugars to develop to their sweetest and juiciest. Underripe, crunchy pears won’t have as much flavor. But if you wait until the pear is soft around the middle, chances are it will be overripe.

don’t judge ripeness by color

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

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

n Anjou—Refreshingly sweet and juicy, with a hint of citrus

n Red Anjou—Aromatic, juicy, fresh, and sweet

n Bartlett—Signature pear flavor with abundant juice

n Red Bartlett—Juicy and sweet with a floral essence

n Bosc—Brown-yellow skin, spicy and woodsy, with honey sweetness

n Comice—Succulent, buttery, and exceptionally sweet

n Concorde—Crunchy and earthy with a hint of vanilla

n Forelle—Crisp, tangy, and refreshingly sweet

n Seckel—Bite-size, crunchy, and ultra-sweet

n Starkrimson—Aromatic, moist, and sweet with a floral essence

enjoying pears

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

Savory Pear Pizza

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

Baked Stuffed Pears

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

Pear, Walnut, and

Spinach

Salad with Citrusy Dressing

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

Crunchy Pear Clafoutis

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

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

Pear, Walnut, and Spinach Salad with Citrusy Dressing

MAKES 4 SERVINGS | RECIPE COURTESY OF USA PEARS

for the citrusy dressing

1 very ripe or overripe

USA Anjou or Bartlett pear, peeled, cored, and coarsely chopped

1⁄4 cup freshly squeezed mandarin orange juice

1⁄4 cup unseasoned rice vinegar

2 teaspoons grated fresh ginger

1⁄4 teaspoon kosher salt

1⁄4 teaspoon freshly ground black pepper

2 tablespoons toasted sesame oil, or olive oil

for the salad

1 (5 -ounce) bag baby spinach

1 large, perfectly ripe USA green Anjou pear

1⁄3 cup walnut pieces, divided

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

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

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

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

Crunchy Pear Clafoutis

MAKES 6 TO 8 SERVINGS | RECIPE COURTESY OF USA PEARS

5 USA pears

1 lemon, juiced

4 tablespoons butter

1 cup sugar

3 eggs

1 cup flour

1 teaspoon vanilla essence or extract

1 cup milk

1 tablespoon baking powder for the topping 1 cup flour ½ cup sugar 4 tablespoons butter 1 teaspoon ground cinnamon

1. Butter an 8-inch removable bottom cake pan and set aside. Heat oven to 350°F.

2. Peel the pears and cut into thin slices. Mix with the lemon juice and place in the prepared pan.

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

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

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

Savory Pear Pizza

MAKES 6 SERVINGS | RECIPE COURTESY OF USA PEARS

1 prepared pizza dough crust

3 tablespoons extra virgin olive oil

3 cloves garlic, minced

2 ounces grated fresh Parmesan cheese

1. Heat oven to 450°F.

3 ounces chopped prosciutto

1 red or green Anjou pear, cored and thinly sliced Fresh thyme, to taste

2. Place pizza crust on baking sheet. Spread olive oil and garlic over the pizza crust. Top with cheese, prosciutto, pear slices, and thyme.

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

Tip: Check the Neck

Remember to check the stem end or “neck” of a European pear by applying slight pressure with your thumb; when it yields to pressure, the pear is ripe and ready to enjoy. If you have some overripe pears, you can still use them in smoothies, sauces, or as a thickening agent for soups, stocks, or stews.

Baked Stu ed Pears

MAKES 6 SERVINGS | RECIPE COURTESY OF USA PEARS

2 tablespoons chopped walnuts

3 Bosc USA pears

2 tablespoons firmly packed brown sugar

1 tablespoon unsalted butter, at room temperature

½ teaspoon ground cinnamon

1. Heat oven to 350°F.

2 tablespoons dried cranberries

1 teaspoon minced crystallized ginger ¼ cup honey ¼ cup water

2 tablespoons freshly squeezed lemon juice

2. Spread the walnuts on a baking sheet and toast in the oven until fragrant, about 5 minutes. Remove from the oven and let cool.

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

4. In a small bowl, blend the brown sugar, butter, and cinnamon. Mix in the toasted walnuts, cranberries, and ginger. Spoon the filling into the centers of the pears. Place the filled pears in a baking pan just large enough to hold them snugly.

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

6. Bake until the pears are tender when pierced, about 30 minutes. Remove from the oven, let cool, and serve with the pan juices.

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Continuing Our Sustainability Journey

Last year, I had the pleasure of sharing some updates about our sustainability efforts here at Lunds & Byerlys. We shared those updates to keep you informed of the journey we are on to make continuous improvements in every aspect of how we go to market. The reality is, our commitment to sustainability is a journey, and we will continue to seek even more ways to enhance your shopping experience in an eco-friendly manner. Since my last update, I’m pleased to share our team has identified and launched a couple additional sustainability initiatives.

When we opened our newest store in Apple Valley in 2023, we implemented an innovative “dry misting” system for a variety of our fresh fruits and vegetables. Using ultrasonic technology, tiny drops of water create a thin layer of fog that leads to optimal temperatures and humidity for produce. This enhances product freshness, which reduces food waste, and uses less than half the water required for traditional misting systems.

Given global demand for clean water continues to outpace the supply of this precious natural resource, it is increasingly important for all of us to be good water stewards by using water more efficiently, while also reducing water waste.

To that end, we’ve continued to implement dry misting at more of our stores, both in produce and in our meat cases at the service counter.

We’ve also recently elevated our sustainability efforts in our delis. Now, all of the containers and lids for our hot food bars and salad bars are commercially compostable. The containers are made from renewable materials and are free from PFAS (or “forever chemicals”). They can be placed in the waste bins labeled “compost” in most of our stores or they can be recycled at home through your city or county’s curbside or drop-off organics recycling program.

We know there is even more to be done in our sustainability journey, and I look forward to sharing more updates with you along the way.

Sincerely,

Tres Lund president and ceo

DRY MISTING AT LUNDS & BYERLYS APPLE VALLEY

A PERFECT Pairing

Our new L&B pastas and sauces make dinnertime a breeze!

l&b pastas

Our pastas are made in Italy using organic 100% durum wheat semolina flour and traditional Italian pasta-making practices. The pastas are bronze-cut, which means the pasta dough is extruded through dies—perforated metal plates—that are made of bronze. These bronze dies produce a rough, porous texture that allows the sauce to cling to the pasta and absorb more flavor. We offer nine pasta shapes: bucatini, capellini, spaghetti, fettuccine, pipe, fusilloni, farfalloni, paccheri, and gnocchi.

l&b pasta sauces

Complete the meal with our L&B Pasta Sauces! Each chef-crafted pasta sauce starts with beautiful ripe Italian-grown tomatoes and fresh herbs. Our traditional marinara is simply made with San Marzano tomatoes, olive oil, and classic Italian seasonings. The tomato basil variety is bright, flavorful, and ever-soslightly sweet due to the basil. Spice lovers will unite over the arrabbiata pasta sauce, which uses garlic and chili peppers to add some heat. And our Alfredo formaggio sauce is a “blush” sauce thanks to loads of fresh Parmigiano-Reggiano cheese.

30-Minute One-Pan Pasta

MAKES 6 SERVINGS | PREP 5 MINUTES; COOKING 25 MINUTES

A family favorite, this is great for busy weeknights. The best part: You can make it in one pan for easy cleanup.

1 tablespoon olive oil

1 pound ground beef

½ tablespoon garlic powder

½ tablespoon onion powder

1 teaspoon dried Italian seasoning

1 tablespoon Worcestershire sauce

1 (14.5-ounce) can diced tomatoes, drained

2 cups L&B Pasta Sauce (flavor of your choice)

½ tablespoon chopped parsley

12 ounces campanelle or other similar pasta

2 cups vegetable stock

¼ cup finely grated Parmesan cheese

4 ounces fresh mozzarella cheese, thinly sliced Chopped parsley, for garnish

1. In a 12-inch ovenproof skillet, heat the olive oil over medium heat.

2. Add the ground beef, garlic powder, onion powder, and Italian seasoning. Cook the beef, breaking it up with a spatula, until browned and cooked through.

3. Add the Worcestershire sauce, diced tomatoes, pasta sauce, and parsley. Stir to combine.

4. Add the pasta and vegetable stock. Increase the heat to high and bring to a simmer.

5. Lower the heat to medium, cover, and cook for 10 to 15 minutes or until the pasta is tender, stirring frequently.

6. While the pasta is cooking, heat the oven to broil.

7. Uncover the pan and sprinkle the Parmesan over the top. Place the mozzarella slices on top.

8. Transfer the pan to the oven and broil until the cheese is melted, about 5 to 7 minutes.

9. Garnish with chopped parsley.

HEALTHY Sips

Raise a glass to nonalcoholic drinks and delicious mocktails

The Dry January challenge began in 2012 as a public health initiative from Alcohol Change UK, a British charity, and now millions take part in this health challenge annually. If you’re thinking about cu ing down on your alcohol consumption or starting the new year with a clean slate, we can help! Our Wines & Spirits stores have incredible nonalcoholic beer, wine, and spirits o erings that are delicious on their own or mixed into beverages. Plus, our experts have mocktail recipes that will leave you totally refreshed.

NONALCOHOLIC OFFERINGS

Ghia

Ghia is a nonalcoholic apéritif inspired by the Mediterranean. All their products are made entirely of botanical extracts to give you all the highs of life without the booze. Their line of spritzes combines their signature bitter aperitivo with a splash of carbonation—either club soda or ginger beer—resulting in a refreshing, e ervescent, and sippable beverage. Varieties include Ghia Soda or Ghia Ginger.

Dry Wit

Megan Dayton and Peder Schweigert founded Dry Wit locally in 2023 with a shared vision of bringing nonalcoholic products to market for those looking to pair food with a friendly sipper that is free from added ca eine, safe for pregnancy, clean label, and oh-sotasty. The result is three nonalcoholic wines with complex flavors served from a wine bottle to enhance the ritualistic potential of sharing a bottle with dinner. Pippi acts as a stand-in for champagne, while Salinger fills the place of a full-bodied white wine, and Bruce is a stand-in for red wine.

ISH

Morten Sørensen founded ISH in Copenhagen, Denmark, in 2018. Sørensen wanted to make it easy to say “yes” to going out for drinks and “yes” to a productive day after. This mindful drinking company prioritizes familiar cocktail flavors and uses a range of plants and botanicals to create their delicious nonalcoholic drinks. Varieties include canned Spritz, Paloma, Mojito, Daiquiri, and GinISH & Tonic.

Proxies

Proxies was created for when you want something to drink but you’re not drinking. By blending wine grapes, fruits, teas, spices, and complex ferments, Proxies goes way beyond the grape to capture everything that makes wine a great pairing with food—acidity, body, and tannin—without the alcohol. Each ingredient is prepared individually to extract the best possible flavors and aromatics. And while Proxies don’t exactly taste like a specific type of wine, their flavor components result in nonalcoholic wines that pair perfectly with food. Varieties include blue slate white, pink salt rosé, red clay tart juicy red, and red member rich spice red.

SPARKLING GRAPEFRUIT

VANILLA MOCKTAIL

MOCKTAILS

Get creative with these tasty nonalcoholic drinks

Sumo Mocktail

MAKES 1 SERVING | PREP 5 MINUTES; COOKING 10 MINUTES

Bright and refreshing, this is the perfect antidote to the winter blues.

for the jalapeño simple syrup

3 jalapeños, sliced

1 cup granulated sugar

1 cup water

for the sumo mocktail

2 ounces freshly squeezed

Sumo Citrus mandarin juice

1 ounce guava juice

¾ ounce Jalapeño

Simple Syrup

½ ounce freshly squeezed lime juice Sparkling water, to top Mint sprig, for garnish

1. To make the Jalapeño Simple Syrup: In a small saucepan, combine the sliced jalapeños, sugar, and water. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10 minutes, then remove the pot from the heat. Steep for 10 minutes.

2. Strain the syrup into a Mason jar or heatproof container with a lid. Leftover syrup can be stored in the refrigerator for up to 7 days.

3. To make one Sumo Mocktail: Fill a cocktail shaker halfway with ice. Add the Sumo juice, guava juice, ¾ ounce Jalapeño Simple Syrup, and lime juice. Shake for 15 seconds or until chilled through.

4. Fill a lowball glass with crushed ice and strain the mocktail into the glass. Top with sparkling water and garnish with the mint sprig.

Sparkling Grapefruit Vanilla Mocktail

MAKES 1 SERVING | PREP 15 MINUTES; COOKING 5 MINUTES; COOLING 1 HOUR

This drink brings a ray of sunshine to any gathering.

for the rosemary-vanilla syrup

½ cup granulated sugar

½ cup water

3 rosemary sprigs

½ teaspoon vanilla extract

for the mocktail

¾ cup freshly squeezed pink grapefruit juice

¾ ounce freshly squeezed lemon juice

¾ ounce Rosemary-Vanilla Syrup

Splash of sparkling water

1 rosemary sprig, for garnish

1 slice pink grapefruit, for garnish

1. For the Rosemary-Vanilla Syrup: In a small saucepan over medium heat, combine the sugar, water, and rosemary sprigs. Cook for 5 minutes or until simmering, stirring to dissolve the sugar. Stir in the vanilla extract, remove the pot from the heat, and let sit for 10 minutes.

2. Discard the rosemary sprigs, transfer the syrup to an airtight container, and let cool in the refrigerator for 1 hour. The syrup can be stored in the refrigerator for up to 2 weeks.

3. To make one mocktail: In a cocktail shaker filled halfway with ice, combine the pink grapefruit juice, lemon juice, and RosemaryVanilla Syrup. Shake until chilled through.

4. Strain the cocktail into a highball glass filled ⅓ of the way with ice. Top with sparkling water. Garnish with a rosemary sprig and pink grapefruit slice. Enjoy!

SUMO MOCKTAIL

WHAT’S In Store

Lunds & Byerlys experts share favorite finds and L&B products you’ll want to check out

Nucolato Hazelnut Spreads

Meet your new favorite dessert spreads! Nucolato combines a smooth blend of nutty, luscious hazelnuts and velvety cocoa to create their classic rich, creamy chocolate hazelnut spread the whole family will love. And the white chocolate variety uses smooth, luxurious white chocolate resulting in a subtly sweet flavor. These spreads are a satisfying, indulgent treat but without all the guilt since they’re made without sugar or palm oil. They’re made with maltitol and sunflower oil, making them a healthier treat that’s kinder to the planet. Try these versatile spreads on toast or fruit, used as an ingredient in low-sugar baking recipes, or add a boost of chocolaty flavor to your smoothies and lattes.

Sartori BellaVitano Cheese Spread and Dip

Sartori’s award-winning BellaVitano cheese is now reimagined into a luscious cheese spread and dip. With every bite, you’ll find shreds of your favorite BellaVitano cheese swirled in a smooth, creamy cheese base. The merlot variety combines fruity notes of plum and berry with rich cheese, while the garlic and herb variety o ers a spicy, warm garlic flavor with a burst of bright lemon. Try them as a spread on sandwiches, burgers, or flatbreads or use as a dip with veggies, chips, and crackers.

L&B Norwegian Crispbread

Crafted in a small bakery in Norway, our new L&B Norwegian Crispbreads—also known as Froknacke—are flat bread crackers made of seeds, kernels, and whole grains. Each bite gives you major crunch factor and bold, nutty flavors, plus protein and fiber! These crispbreads are a healthier alternative to conventional crackers or bread and are super versatile. Try them on a charcuterie board, paired with hummus or your favorite dip, or as the base for an open-faced sandwich. Varieties include multi-seed, sesame oat, and everything.

Spring & Mulberry

Chocolate Bars

Spring & Mulberry is on a mission to bring you sumptuous, indulgent chocolate without any added sugar. Their chocolate is crafted using ethically sourced cacao and dates for sweetness. The result is a rich, velvety chocolate that celebrates the true flavor of chocolate. They then add fresh, delicious plant-based ingredients from the produce aisle to create mouthwatering flavor combinations that are inventive and tantalizing. Varieties include lavender rose, mixed berry, pecan date, pure dark, and mango chili.

Reese Specialty Foods Caramelized Onions

Caramelized onions can be a labor of love, but now Reese Specialty Foods is making it easy to enjoy the sweet and savory slow-cooked flavor without all the work! These gourmet caramelized onions combine just a few premium ingredients to create a truly versatile product that can elevate any dish. The original is good on burgers, grilled cheese, and other sandwiches. Try the spicy variety on your favorite Tex-Mex dishes such as quesadillas, burritos, and fajitas. And the smoked variety adds depth to risottos, meat dishes, mushrooms, and more.

Bonne Maman Tartlets

Bonne Maman was founded in a small village nestled in a beautiful region in the Southwest of France known for its superior fruits. Inspired by time-honored family recipes, they’re known for their all-natural, preservative-free jams, jellies, and spreads. And now, they’re introducing lemon, raspberry, and chocolate caramel tartlets. Each tartlet features a flaky, buttery pastry crust and a smooth, sweet filling. They’re the perfect accompaniment to co ee or tea, make a great hostess gift, or a sweet treat at the end of your meal.

Teatime TRICKS

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

by emma enebak

Morning Remedy

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

Drink Tea Like a Brit

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

Infuse on the Spot

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

Strain and Sip

Any well-informed tea connoisseur knows that the remedy is best when prepared with loose leaves. The only problem is getting rid of the soggy leaves after brewing. This handcrafted bird’s nest tea strainer from Uncommon Goods gets the job done, allowing you to strain right over your mug with its silver, bird-shaped handles that fit snugly over the rim.

Compost Your Leaves

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

Healthy Swaps for a Fresh Start in the New Year

Discover how easy it is to enhance your nutrition and satisfy your cravings with these impactful food swaps that will help pave the way for lasting wellness

by alesha taylor

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

Soda → Antioxidant Soda

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

White Rice → Quinoa

Potato Chips → Air-Popped Popcorn

Sugary Cereals → Oatmeal

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

Swap traditional white rice for quinoa, a nutrient-dense grain packed with protein, fiber, and essential amino acids. Quinoa’s nutty flavor and fluffy texture make it a versatile base for salads and bowls or to serve as a side dish.

White Bread → Whole Grain Bread

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

Ice Cream → Greek Yogurt With Fruit

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

Creamy Dressings → Vinaigrettes

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

Sugary Snacks → Dark Chocolate

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

Sweetened Yogurt → Plain Yogurt

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

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

Fried Foods → Baked Alternatives

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

BUTTERNUT SQUASH CARBONARA

Help Is Here

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

BY MARY SUBIALKA

Yo u have most likely turned to a jar of pasta sauce to help make faster work of dinner. A package of frozen meatballs added to that sauce can be a lifesaver, too. Everyone can use a little help in the kitchen—especially on busy weeknights— and these ready-made items have been staple step-ahead items to help get dinner on the table and avoid picking up takeout. In addition to these classic items, there are packaged spiralized vegetables, rotisserie chicken from the deli, refrigerated dough, frozen puff pastry, and more items readily available. Here are some recipes to try that incorporate these ingredients and can help make your time in the kitchen a little easier.

Make with rotisserie chicken!

Chicken Noodle Soup

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

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

½ tablespoon unsalted butter

2 ribs celery, diced

3-4 large carrots, diced

1 clove garlic, minced

10 cups chicken stock or broth (see Cook’s Notes)

1/8 teaspoon dried rosemary, or more, to taste

1/8 teaspoon dried sage

1/8 teaspoon crushed red pepper flakes

½ teaspoon freshly ground black pepper, to taste

1 teaspoon salt, to taste

5 cups dry egg noodles, farfalle, or other bite-size pasta

3 cups rotisserie chicken

1 teaspoon Better Than Bouillon chicken flavor, or chicken bouillon granules, or more as needed

1. Add butter, diced celery, and carrots to a large stockpot over medium-high heat. Saute for 3 minutes. Add garlic and cook for another 30 seconds.

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

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

4. Add rotisserie chicken meat. Taste the broth again and add more seasonings, if needed.

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

Cook’s Notes

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

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

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

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

A great gluten- ee alternative to pasta!

Butternut Squash Carbonara

MAKES 2 TO 3 SERVINGS | RECIPE COURTESY OF GREEN GIANT

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

1 (12-ounce) package Green Giant Veggie Spirals Butternut Squash

3 strips thick-cut bacon, diced

2-3 cloves garlic, minced

½ cup half-and-half

1 egg

½ cup grated Parmesan cheese, plus more for serving

½ teaspoon salt

½ teaspoon freshly ground pepper

Chopped parsley, for serving Red pepper flakes, for serving

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

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

3. Add garlic and saute for another minute.

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

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

6. When the half-and-half mixture has thickened, add egg mixture and butternut spirals, stirring for 2 minutes or until warmed through. Add another splash of half-and-half if it’s too thick.

7. Remove from heat and adjust seasoning. Divide between bowls and top with chopped parsley, red pepper flakes, and more Parmesan.

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

Simple prep f game day!

Easy Roast Beef Potluck Rolls

MAKES 12 SERVINGS | RECIPE COURTESY OF BEEF, IT’S WHAT’S FOR DINNER

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

1 pound thinly sliced reduced-sodium deli roast beef

1 (12 count) package Hawaiian rolls

¼ cup cream-style prepared horseradish (see Cook’s Note)

6 slices reduced-fat provolone cheese

1⁄3 cup butter, melted

2 tablespoons Worcestershire sauce

1 tablespoon dried parsley leaves

2 teaspoons packed light brown sugar

¼ teaspoon onion powder

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

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

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

4. Heat oven to 350°F.

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

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

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

Get a step ahead with refrigerated dough.

Italian Beef Sausage Stromboli

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

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

for the italian-style beef sausage

1 pound ground beef (93% lean or leaner)

1 teaspoon fennel seed

½ teaspoon salt

¼ teaspoon ground coriander

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon black pepper 1/8-¼ teaspoon crushed red pepper

for the stromboli

1 recipe Italian-Style Beef Sausage (see recipe above)

2 cups pasta sauce

1½ cups sliced button mushrooms

1 teaspoon minced garlic

1 (13.8-ounce) can refrigerated whole grain pizza dough

2 cups packed arugula leaves

11/3 cups part-skim mozzarella cheese

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

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

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

4. Heat oven to 400°F.

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

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

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

Nutrition (per serving, provided):

Calories: 619, Fat: 25g (Sat: 10g), Cholesterol: 99mg, Sodium: 1497mg, Carb: 53g, Fiber: 11g, Protein: 46g

It’s easy peasy with puff pastry.

Savory Sausage Apple Tarts

MAKES 24 SERVINGS

RECIPE COURTESY OF PEPPERIDGE FARM

Your kitchen will be filled with enticing aromas while these savory puff pastry tarts are in the oven—and they take just 15 minutes to bake.

½ pound sweet Italian pork sausage, casing removed

1 medium onion, chopped (about ½ cup)

2 large Granny Smith apples, peeled and chopped

1 (17.3-ounce) package Pepperidge Farm Puff Pastry Sheets, thawed (see Cook’s Note)

1 egg, beaten

½ cup grated Parmesan cheese

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

2. Cook the sausage and onion in a 10-inch skillet over medium-high heat until the sausage is well browned, stirring often to separate meat. Pour off any fat. Add the apples and cook until the apples are tender, stirring occasionally.

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

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

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

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

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

V i b r a n t ly

V e g a n

Creative and flavorful plant-based twists on Mexican favorites

RECIPES AND PHOTOS BY ALEXA SOTO

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

Tacos Dorados De Papa

Crispy Potato Tacos MAKES 12 TACOS

My Grandma Esther loved her taquitos de papa, filled with creamy, crispy mashed potato, and each time I make them for an easy comfort meal, I feel her sweet soul with me. I have a clear image in my mind of seeing the joy on my grandmother’s face as she ate her tacos with a mound of lettuce on top and a generous spoonful of salsa verde for each bite. The last few years of my grandmother’s life, she spent less time in the kitchen due to an illness, and although the tacos de papa came from a local shop rather than her kitchen, they still brought her so much joy. I could see that it lit up her inner child and brought her comfort, and that’s what I hope these homemade ones do for you as well. The potato filling is creamy and has a subtle buttery flavor thanks to the use of vegan butter. These pair well with salsa verde and crema, but you could also serve them with Salsa de Calabacita Taquera (an avocado and zucchini salsa). –alexa soto

2½ pounds Yukon Gold potatoes, peeled and chopped into 1-inch cubes

2 tablespoons sea salt, divided

¼ cup vegan sour cream

2 tablespoons vegan butter

1 teaspoon garlic powder

¼ teaspoon ground black pepper

12 corn or flour tortillas

6 tablespoons neutral oil, such as avocado oil

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

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

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

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

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

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

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

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

Enchiladas Rojas Dulces

Sweet Red Enchiladas

MAKES 10 ENCHILADAS

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

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

for the tofu cheese

1 (14- to 16-ounce) package firm tofu

4 tablespoons extra virgin olive oil, divided

2 tablespoons fresh lemon juice

2 tablespoons nutritional yeast

½ teaspoon apple cider vinegar

½ teaspoon sea salt, divided

¼ medium white onion, roughly chopped

2 garlic cloves, roughly chopped

2 tablespoons hot water

for the salsa

5 guajillo chiles, stemmed and seeded

3 ancho chiles, stemmed and seeded

4 cups water

½ (3.3-ounce) disk Mexican chocolate, roughly chopped

4 whole black peppercorns

1 (1-inch) piece cinnamon stick, broken into pieces

1 large garlic clove, peeled

1 (1-inch) piece piloncillo or 2 tablespoons brown sugar

1 oregano sprig

½ teaspoon sea salt, divided

2 tablespoons neutral, such as avocado oil

1. To make the tofu cheese, wrap the tofu in a kitchen towel or paper towel and gently squeeze for 10 to 15 seconds to remove the excess water. Crumble the tofu into a large bowl. Add 2 tablespoons olive oil, the lemon juice, nutritional yeast, vinegar, and ¼ teaspoon salt. Mix well and set aside.

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

3. To make the salsa, put the chilies and water in a medium pot. Bring to a boil over high heat, then boil for 10 minutes. Drain, reserving about 2 cups of the cooking liquid.

for the enchiladas

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

for serving

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

4. Transfer the softened chilies and 1½ cups of the reserved cooking liquid to the blender, along with the Mexican chocolate, peppercorns, cinnamon pieces, garlic, piloncillo (or brown sugar), oregano, and salt. Blend on high for 1 minute, or until smooth.

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

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

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

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

Tacos De “Chicharrón” De Setas En Salsa Verde

Oyster Mushroom “Chicharrón” Tacos in Green Salsa MAKES 8 TACOS

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

½ cup cornstarch

1 teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon chili powder

¼ teaspoon ground cumin

¼ teaspoon sea salt, plus more to taste

1 pound oyster mushrooms

⅓ cup, plus 2 tablespoons, neutral high-heat oil, such as avocado oil, divided

1 medium white onion, thinly sliced

2 cups Salsa Verde (see recipe at right)

8 corn or flour tortillas

to serve (optional)

½ bunch cilantro, chopped

1 or 2 avocados, halved, pitted, peeled, and sliced

2 limes, cut into wedges

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

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

3. Heat ⅓ cup oil in a large, deep saute pan over medium heat. After 2 or 3 minutes, add 1 coated mushroom to the oil. If it sizzles, the oil is hot enough; if not, let it heat a bit longer. Working in batches and adding only as many mushrooms as will fit while leaving 1 inch between them, fry for 2 to 3 minutes on each side, until golden, flipping with a fork or kitchen tongs. Transfer the golden, crispy mushrooms to a paper towel–lined plate and lightly sprinkle with salt.

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

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

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

Salsa Verde

MAKES 3½ CUPS

Mouthwatering: that’s the word that comes to mind when I think of a homemade salsa verde. Also tangy, spicy, savory, acidic, and herbaceous. The key ingredient is tomatillos (“little tomatoes” in Spanish), a small, green or sometimes purple tomato with a papery husk. This bright, acidic salsa goes great with richer dishes like Tacos Dorados de Papa. It varies from medium to hot depending on whether you use jalapeño or serrano peppers. –a.s.

1½ pounds tomatillos, husked 2 jalapeño or serrano peppers, stemmed 3 garlic cloves, peeled ½ small yellow onion, halved ½ bunch cilantro ½ teaspoon sea salt

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

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

3. Once cooled, add the cilantro and salt and blend until smooth. Taste and add more salt if desired.

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

Nutrition (per 2 tablespoons serving):

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

RECIPES AND PHOTOS FROM “PLANTAS” BY ALEXA SOTO © 2024 USED WITH PERMISSION OF VORACIOUS, AN IMPRINT OF LITTLE,

Noodle Nirvana

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

RECIPES BY JEFFREY EISNER | PHOTOS BY ALEKSEY ZOZULYA

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

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

Champagne Chicken Cavatappi

MAKES 4 TO 6 SERVINGS

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

for the pasta

1 tablespoon salt

1 pound cavatappi or cellentani

for the chicken

½ cup all-purpose flour

1½ tablespoons seasoned salt

2 teaspoons garlic powder

2 teaspoons Italian seasoning

1 teaspoon black pepper

2 pounds boneless, skinless chicken breasts, sliced into cutlets about ¼ inch thick

¼ cup extra virgin olive oil

for the sauce

2 tablespoons (¼ stick) salted butter

2 large shallots, diced

1 pound baby bella or white mushrooms, sliced

3 cloves garlic, minced or pressed

2 teaspoons seasoned salt

1 teaspoon black pepper

1 teaspoon Italian seasoning

½ cup dry Champagne or Prosecco (see Cook’s Note)

3 tablespoons all-purpose flour

2 cups heavy cream

5 ounces spinach

¼ cup grated Pecorino Romano cheese

1 (16-ounce) jar sun-dried tomatoes, drained and roughly chopped, plus some of the oil for drizzling

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

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

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

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

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

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

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

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

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

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

Cook’s Note: If you don’t feel like opening a whole bottle of Champagne for only ½ cup’s worth, drink the rest with the meal! But seriously, you can get a small bottle of Champagne called a “split,” which is perfect for this. And if you aren’t feeling like popping open a bottle of cheap bubbly for whatever reason, use ½ cup broth.

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

Fond of Al Forno?

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

Southern-Style Ravioli Lasagna

MAKES 6 TO 8 SERVINGS

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

for the pasta

1 tablespoon salt

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

for the sauce

¼ cup extra virgin olive oil

1 large red or yellow bell pepper, seeded and diced

1 large red onion

3 ribs celery, diced

1 pound ground meat of your choice

1 pound andouille or smoked sausage, sliced into ½-inch-thick disks and quartered

5 cups marinara sauce

2 teaspoons Cajun/Creole/ Louisiana seasoning

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

for the cheese

2 cups ricotta cheese

3 cups (12 ounces) shredded sharp cheddar cheese, divided

3 cups (12 ounces) shredded Monterey Jack, pepper jack, or colby jack cheese, divided

1 cup grated Parmesan cheese

2 large eggs

1 tablespoon dried basil

2 teaspoons Cajun/Creole/ Louisiana seasoning or seasoned salt

½-2 teaspoons cayenne pepper (optional)

½-2 teaspoons crushed red pepper flakes (optional)

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

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

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

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

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

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

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

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

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

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

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

Cacio e Pepe Americano

MAKES 4 TO 6 SERVINGS

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

for the pasta

1 tablespoon salt

1 pound spaghetti

for the sauce

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

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

1. Fill an 8-quart pot halfway with tap water and bring to a rolling boil. Add the salt and reduce the heat to medium. Add the pasta and stir. Set a timer to cook until al dente (per the package instructions), or to the shortest amount of time given. When done, reserve 2 cups of the pasta water, then drain the pasta in a colander in the sink without rinsing it.

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

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

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

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

Shrimp Scampi

MAKES 4 TO 6 SERVINGS

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

for the pasta

1 tablespoon salt

1 pound angel hair or capellini

for the shrimp

3 tablespoons extra virgin olive oil

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

for the sauce

8 tablespoons (1 stick) salted butter

6 cloves garlic, minced or pressed

¼ cup dry white wine (see Cook’s Note) Juice of 1 lemon

1 tablespoon dried parsley flakes

¼-½ cup grated Parmesan cheese, plus more for serving (optional) Chopped fresh parsley, for serving

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

2. Heat the oil in a nonstick 4.5- to 5-quart saute pan over medium heat. Once shimmering, add the seasoned shrimp and cook on each side for 1½ to 2 minutes, until curled and opaque. Use a slotted spoon to transfer the shrimp to a bowl and set aside, leaving any remaining oil in the pan.

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

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

5. As soon as you add the pasta to the pot, return to the saute pan. Reduce the heat to medium-low and simmer for 2 to 3 minutes, stirring occasionally, until the sauce is just slightly reduced.

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

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

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

Paprikash Ragù

MAKES 4 TO 6 SERVINGS

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

for the pasta

1 tablespoon salt

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

for the sauce

4 tablespoons (½ stick) salted butter

1 Vidalia (sweet) onion, diced

3 cloves garlic, minced or pressed

1½ pounds ground meat of your choice (see Cook’s Notes)

2 tablespoons smoked paprika (Hungarian and regular paprika are also great), plus more for garnish

1-2 teaspoons seasoned salt

¼ cup all-purpose flour

2 cups chicken or vegetable broth

1 (8-ounce) can tomato sauce (not the same as jarred pasta sauce)

½ cup heavy cream or half-and-half

½ cup sour cream (see Cook’s Notes)

1 (5.2-ounce) package creamy herb cheese, such as Boursin (any flavor), cut into chunks (see Cook’s Notes)

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

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

3. Add the garlic and ground meat and saute until lightly browned and crumbled, another 4 to 5 minutes. Add the paprika and 1 teaspoon of the seasoned salt and saute for 1 minute longer. Do not drain the pan of the meat’s juices—reserve for the sauce.

Tip: The Magic of Pasta Water

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

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

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

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

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

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

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

Cook’s Notes

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

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

n While sour cream is common to a paprikash and it’s a nice finishing touch, you don’t need to add that, nor the herb cheese, in Step 8. Give it a taste before adding either and if you’re happy with how it is, feel free to leave them out.

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

RECIPES AND PHOTOS FROM “PASTABILITIES: THE ULTIMATE STEP-BYSTEP PASTA COOKBOOK” BY JEFFREY EISNER © 2024 REPRINTED WITH PERMISSION FROM VORACIOUS, AN IMPRINT OF LITTLE, BROWN AND CO. PHOTOS BY ALEKSEY ZOZULYA.

Two TABLE FOR

Easy recipes for cozy nights in

by kristin donnelly

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

The bone-in rib-eye steak, for instance: Perfect for serving a duo, it gets bathed in a fragrant butter infused with rosemary and garlic, then finished with a little smoked paprika and lemon zest. Or, try the crispy-skinned chicken thighs baked over fennel and leeks to soak up some of the delicious juices. Serve any of the dishes here with the Parmesan-crusted potatoes and Brussels sprouts, and to finish, luscious chocolate pots de crème.

photos by terry brennan food styling by lara miklasevics

RIB-EYE FOR TWO WITH SMOKY ROSEMARY-LEMON BUTTER AND GARLIC-PARMESAN ROASTED POTATOES AND BRUSSELS SPROUTS (RECIPES ON PAGE 51)

Pasta with Butternut Squash, Sausage, and Spinach

MAKES 2 SERVINGS

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

Salt, for the pasta cooking water, plus more to taste

2 tablespoons extra virgin olive oil

6 large sage leaves

½ pound peeled butternut squash, cut into ½-inch pieces (about 2 cups)

6 ounces gemelli or other short pasta shape

½ pound sweet Italian sausage (or 2 links)

½ medium yellow onion, chopped

5 ounces baby spinach

1 ounce (¼ cup) freshly grated Parmigiano-Reggiano, plus more for serving Crushed red pepper (optional)

1. Bring a medium pot of water to a boil and season generously with salt. Set up a plate lined with a paper towel near the stove.

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

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

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

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

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

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

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

Crispy Chicken Thighs with Melted Fennel and Leeks

MAKES 2 SERVINGS

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

1 medium bulb fennel (about 12 ounces)

1 medium leek (about 8 ounces)

1 tablespoon extra virgin olive oil

4 bone-in chicken thighs (about 1½ pounds total)

½ teaspoon salt, plus more to taste

1. Heat the oven to 350°F.

Freshly ground pepper, to taste

½ cup dry white wine or dry vermouth

½ cup chicken stock or low-sodium broth

½ teaspoon white wine vinegar

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

3. Slice o the root ends of the leeks. Thinly slice the leek into rings starting from the white end. Keep slicing as you reach the lighter green parts, removing the outer green layers as you reach them and continuing to slice the inner light green layers. Save the dark green pieces for stock. Transfer sliced leek rings to a bowl of water and swish to remove any grit.

4. In a large, ovenproof skillet, heat the olive oil over medium-high heat. Pat the chicken dry and season the chicken with ½ teaspoon salt and a few grinds of pepper and cook the chicken skin side down until the fat renders and the skin is golden and crusty, about 6 minutes. Flip the chicken and cook until the bottom is browned, about 2 minutes.

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

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

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

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

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

White Fish with Creamy Clam Sauce

MAKES 2 SERVINGS

Clams are so deliciously briny and make a great sauce base for white fish. You can use any type of mildly flavored white fish for this dish. If the fillets are thin and skinless, like flounder, you can cook them right in the sauce, which makes this a one-pot meal. For a nicer presentation, you can cook fillets separately. This method is better when you have skin-on fillets—you can cook them so the skin becomes crisp. You’ll find both cooking options here.

5 scallions

2 garlic cloves, thinly sliced

1 tablespoon unsalted butter

½ cup dry white wine or dry vermouth

12 littleneck clams, scrubbed

½ cup heavy cream

2 (6-ounce) boneless fillets

of white fish, such as flounder, hake, or sea bass, skin-on or skinless Salt and pepper, to taste

1 tablespoon olive oil (optional)

1 tablespoon tarragon leaves, roughly chopped

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

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

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

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

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

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

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

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

MAKES 2 SERVINGS

Some things are classics for a reason, like these gorgeously rich chocolate pots de crème with cloud-like whipped cream. A whisper of cardamom in the pots and fragrant orange in the cream make these taste extra grown-up.

¼ cup whole milk

1 tablespoon, plus ½ cup, heavy cream

3 tablespoons sugar, divided

¼ teaspoon ground cardamom

1 large egg yolk

3 ounces semisweet

chocolate, finely chopped

Pinch of salt

½ teaspoon finely grated orange zest

Pomegranate arils, for serving (optional)

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

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

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

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

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

Rib-Eye for Two with Smoky

Rosemary-Lemon Butter

MAKES 2 SERVINGS | PHOTO ON PAGE 43

Nothing makes a steak taste more luxurious than a brief bath in butter. To add layers of flavor, you can quickly fry some aromatics—in this case, garlic, rosemary, lemon zest, and smoked paprika—in the butter. While you don’t have to season the steak in advance, it does make it more flavorful. Also, be sure to let the steak rest before slicing.

1 (1¼ -inch thick) bone-in rib-eye steak (about 1¼ pounds)

1 teaspoon coarse sea salt, plus more to taste

1 tablespoon olive oil

2 tablespoons unsalted butter

2 peeled garlic cloves, smashed

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

1. Pat the steak dry with a paper towel. Season with 1 teaspoon of the coarse salt and let stand at room temperature for 30 minutes or up to 1 hour. 2. Heat a heavy skillet, such as cast iron, over medium-high heat. Pat the steak dry again. Add the oil and heat it just until it starts to ripple. Using tongs to hold it in place, add the steak to the skillet so the fat cap along the edge of the steak is down. Move the steak as needed so you can brown the entire edge of the meat, 2 to 3 minutes total.

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

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

5. Add the butter and tilt the skillet so as it melts, it pools on one side. As soon as it melts, add your smashed garlic cloves and rosemary to the butter. Repeatedly spoon the fragrant butter over the steak, helping it cook from the top as well as the bottom.

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

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

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

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

Garlic-Parmesan Roasted Potatoes and Brussels Sprouts

MAKES 2 SERVINGS | PHOTO ON PAGE 43

Serve these satisfying roasted veggies with any of the main courses here. They’re delicious with all of the different sauces while having plenty of flavor all on their own.

8 ounces baby potatoes, sliced in half lengthwise

8 ounces Brussels sprouts, sliced in half lengthwise

2 tablespoons extra virgin olive oil

1 teaspoon fresh thyme leaves or ½ teaspoon dried ¼ teaspoon salt, plus more to taste

1. Heat the oven to 425°F.

Freshly ground pepper, to taste

1 large garlic clove, finely grated

1 ounce finely grated Parmigiano-Reggiano cheese (about ¼ cup) Chopped parsley, for garnish (optional)

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

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

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

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

6. Season the vegetables with a bit more salt and pepper if desired. Sprinkle the vegetables with chopped parsley, if using, and serve.

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

Meet Nicole Aufderhar

Baker, artist, and finalist

on ‘The Great American Baking Show’

BY JERROD SUMNER

Nicole Aufderhar is a true Renaissance woman whose creative pursuits span photography, leatherworking, and, of course, baking—a talent that landed her a spot on Roku’s “The Great American Baking Show” 2024, where she made it to the finals, and has earned her over 20 ribbons at the Minnesota State Fair. Hailing from Walker, Minnesota, Aufderhar’s love for her home state shines through in her work, drawing from the natural beauty of the Chippewa National Forest and Leech Lake, the state’s third largest lake, which she calls home. Her bakes are as practical as they are inventive, often incorporating foraged ingredients that reflect the changing seasons. Whether it’s a tart made with highbush cranberries, or a cake infused with local flavors, Nicole’s creations are a testament to her ingenuity and connection to her surroundings. Recently, we caught up with Aufderhar about her multifaceted artistic journey and how she finds a sense of purpose in the kitchen.

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

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

What is that about?

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

What impresses me most about you is that you are kind of a Renaissance lady—you’re creative through and through. You have the photography, the leatherworking. Now you’re known for the TV show and baking. Were you encouraged in the family home to be creative?

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

What does your mom think about your journey now?

Oh gosh, she’s a typical mom, and she’s very proud. She’s always saying, ‘I don’t know where you got this from.’ And I’m like, ‘Well, I got it from you. Believe it or not, you’re incredible yourself.’ She’s just very proud of everything I do and takes every chance she gets to tell strangers what I’m capable of. She had her leather bag [made by Aufderhar] the other day, and someone complimented it. So, she started pulling out everything from her bag and saying, ‘Oh, and she made this, and she made this. Oh, she was on the baking show.’

Tell me about your process from recipe to baking. I always think it ends when you share the bake or the first bite that you take. So, what’s your process? I’m pretty much always thinking of baking, like when I’m up here in my art studio right now as I’m working on journals. Because I do so much foraging,

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

When the show came out, I thought, ‘What can I do in a bake that’ll help me announce it?’ I made this cookie puzzle and slowly made a video of it coming together to announce that I was on the show. I like creating bakes that surprise people. They tell a story and surprise people, like, ‘I can’t believe you made that out of whatever it is.’ That’s kind of fun for me. It’s something that I like. It’s just a constant thought process. Honestly, I don’t sit down one day and be like, ‘all right, I got to plan something.’ It’s just always on my mind.

So, if we eat first with our eyes, how important is that aesthetic to the bake? Can it still be ugly and taste good? Yes, it certainly can, but I learned from an early age that, with the State Fair baking, it was ingrained in me that things have to look good because that is the first thing that they judge. I grew up learning that from my step-grandma, who did baking for the fair. So, I’ve always known that. Plus, I’m just an artist. It could be the best-tasting thing ever, but no one will know if it’s not appetizing to look at. I will say that I may sometimes sacrifice style over substance, but that’s just kind of what I enjoy. And it’s usually pretty good anyway.

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

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

Oh, yeah, yeah. And it’s so funny. It’s been like that my whole life, even in school, like with tests. If I got one wrong, people tell me, ‘Oh, it's okay.’ I’ve always been a perfectionist. I don’t know why. And so, it just makes me think that it has to be right.

How do you stay inspired when things get rough?

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

Does it ground you?

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

So, is baking calming to you?

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

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

–Nicole Aufderhar

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

What do you think makes a great American baker?

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

What is your first memory of being in the kitchen?

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

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

What do you never get tired of baking? Pâte à choux. I could do that all day, every day.

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

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

Favorite Minnesota food?

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

Favorite flavor combination?

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

What do you do when a bake goes wrong?

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

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

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

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

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

I think it’s because food is something that is easy to relate to, just at its core. A lot of the people that I’ve met, we’ve all gotten into baking for similar things, we grew up with it, or it’s this creative outlet that lets us show off a bit of who we are but doesn’t have pressure, it’s just fun. We’re all so different, but yet, that’s the thing that ties us together. I don’t know why it ties us together, but it does. It’s just a language that is pretty easy to speak, and we all speak it, so it's easy to bond and form friendships through it.

Apple, Cranberry, and Pecan Hand Pies

MAKES 14 SERVINGS

RECIPE BY NICOLE AUFDERHAR

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

for the pie dough

520g (41⁄3 cups) all-purpose flour

2½ teaspoons salt

120g (1⁄2 cup) vegetable shortening

226g (2 sticks) unsalted butter 10-12 tablespoons ice water

for the filling

85g (about scant 2⁄3 cup) dried cranberries Bourbon, just to cover cranberries

150g (1 cup) pecans

4-5 medium apples, peeled, cored, and cut into ½-inch pieces (about 4½ cups)

250g (1¼ cups) dark brown sugar

2 teaspoons cinnamon

½ teaspoon nutmeg

¼ teaspoon allspice

1 teaspoon vanilla bean paste

3 tablespoons all-purpose flour

4 tablespoons unsalted butter

for assembling

1 large egg mixed with ½ teaspoon water Demerara sugar

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

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

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

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

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

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

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

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

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

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

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

11. Place filling in refrigerator and cool.

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

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

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

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

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

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

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

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

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

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

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

Balancing Act

Uncork delicious pasta partners

by mary subialka

Abasic principle that’s helpful when pairing any food and wine is to balance tastes. Salty, sour, or bi er foods can make a wine seem sweeter and less tannic (astringent or puckering), while sweet or savory foods can make a wine seem less sweet and more tannic and acidic.

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

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

When you’re dishing up seafood pasta, white wines including Sauvignon Blanc, Pinot Grigio, and Riesling are classic pairings. With Shrimp Scampi, for example, crisp white wines such as Pinot Grigio or Sauvignon Blanc can help balance the bu ery nature of the dish, or unoaked Chardonnay can complement that bu er. If you prefer red, choose a light-bodied wine with lower tannin content for the scampi, such as Pinot Noir, Rioja, or Beaujolais Nouveau.

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

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

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

@JLohrWines

jlohr.com/holidays