McCaffrey's REAL FOOD Fall 2025

Appetizers Perfect for Sharing

The Savory and Sweet Sides of Pumpkin

Delectable Italian Desserts

chef spotlight : Randy and Katherine Feltis

Global TRADITIONS

International holiday meals bring unexpected twists to the table

HARVEST, FEAST, AND CELEBRATE

Mull it Over Spice up the season with a warming cup of glogg (page 56).

“Eating well, being around the table with the family or iends or relatives—it doesn’t get any be er.”

– LIDIA BASTIANICH

42 Sweet Tooth

Indulge in the art of traditional Italian baking RECIPES BY URSULA FERRIGNO

20 A World of Flavors

International seasonal favorites bring the world a li le closer to home

BY IAN KNAUER

52 Cooking Up Love

Social media-famous couple Randy and Katherine Feltis’ debut cookbook is an ode to epic food and romance—served up right at home BY

EMMA ENEBAK

ALESHA TAYLOR

ENTERTAIN WITH CHEESE THAT’S OOZING WITH FLAVOR See page 6

MEGAN CORNELL

MARY SUBIALKA

MARY SUBIALKA

PUBLISHER

Tammy Galvin

GROUP EDITOR, CUSTOM PUBLICATIONS

Alesha Taylor

CONTENT DIRECTOR

Mary Subialka

CONTRIBUTING EDITORS

Emma Enebak

Macy Harder

Jerrod Sumner

EDITORIAL INTERN

Megan Cornell

CREATIVE DIRECTOR

Ted Rossiter

ART DIRECTOR

Olivia Curti

PRODUCTION DIRECTOR

Deidra Anderson

ADVERTISING COORDINATOR

Sydney Kell

SALES & MARKETING SPECIALIST

Tausha Martinson-Bright

VOLUME 21 , NUMBER 3

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

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Cookie Time!

Make the season of sweets even better with pro baker ideas, cookie exchange tips, and recipes

by jerrod sumner

It is that time of year when friends gather to share family traditions and daring new recipes to tell stories with friends old and new. I have always been a cookie connoisseur, the kid with a cookie wrapped in a napkin that may or may not have been swapped from the church kitchen, to the adult who plans my meetings based on how good the treats are at the locale. So, the idea of a cookie swap is like the Super Bowl to me.

You can theme your event with cookies inspired by holiday classic movies, global avors, red or green cookies, featured ingredients, and more. I always bring a unique cookie that tells a story. It makes for great conversation and memorable exchanges.

Presentation is everything. Consider unique boxes, jars, and tins to carry your treats home. Pair beverages from a hot cocoa bar, create your own signature cocktail, or keep it spirit-free with a mocktail, classic nog, or milk.

Have guests share the recipes beforehand so that you can print them off and present each guest with their own cookie book of recipes. And don’t forget the tunes of holiday beats for the occasion.

Here, pro bakers share cherished memories of cookie swaps, tips, and a pair of delicious recipes.

PRO TIPS

Nicole Aufderhar

FINALIST ON ‘THE GREAT AMERICAN BAKING SHOW’ IN 2024 AND MINNESOTA STATE FAIR BLUE RIBBON BAKER

“Do something you’re comfortable with and know is good. Cookie exchanges are not the time to test recipes on the unsuspecting! Don’t be afraid to be a little di erent and bring a cookie with a bright summery flavor or maybe a savory cracker type bake. It might be sco ed at during the exchange, but after eating one sweet and holiday-spiced thing after another, a bake like that is going to be a welcome addition to any exchange plate!”

Zoë François

COOKBOOK AUTHOR AND HOST OF ‘ZO Ë BAKES’

“My Granny Neal always made this espresso shortbread around the holidays. It’s studded with hunks of walnuts, and the specks of espresso give the shortbread a rich, bold flavor and an elegant look. I remember my aunt Kristin, who is a huge fan of shortbread, always munching on these. But, in recent years, she admitted to me that she always thought Granny Neal could have used a little more sugar in her shortbread. So, in Kristin’s honor, I upped the sugar content, and it was a great idea, as it balances out the espresso and brings out the richness of the butter even more. This cookie always makes me nostalgic and brings up memories of the holiday season, but it’s wonderful any time of the year.” [See recipe at right.]

Sarah Kie er

COOKBOOK AUTHOR, INCLUDING THE BEST-SELLING ‘ 100 COOKIES’

“Cut-out cookies have been a Christmas tradition in my family since I was a little girl, and while I have many happy memories of cutting out shapes with my mom, I also have plenty of memories of my sister and I fighting over cookie cutters and getting in trouble for hiding all the pretty sprinkles from everyone else. Growing up we never iced our cookies (it was sprinkles all the way), but I’ve included an icing option here, a simple glaze that is easy to make and tastes delicious. If you prefer, a sugar coating is also an option.” [See recipe at right.]

Cut-Out Cookies

MAKES ABOUT 5 DOZEN COOKIES | RECIPE BY SARAH KIEFFER

for the cookies

4 cups all-purpose flour, plus more for dusting

1 teaspoon salt

¾ teaspoon baking powder

¼ teaspoon baking soda

1½ cups (3 sticks) unsalted butter, at room temperature

3 tablespoons refined coconut oil, at room temperature

1¾ cups granulated sugar

1 large egg, plus 1 large egg yolk, at room temperature

1 tablespoon pure vanilla extract

for the simple glaze

2 cups powdered sugar

1 tablespoon unsalted butter, melted

1 tablespoon pure vanilla extract

Pinch of salt

3-6 tablespoons water

Food coloring (optional)

for the freeze-dried sugar coating

1 cup granulated sugar

1-2 cups freeze-dried berries, such as strawberries or raspberries (add more or less depending on how much flavor and vibrant color you want)

1. for the cookies: In a large bowl, whisk together the flour, salt, baking powder, and baking soda. In the bowl of a stand mixer fitted with a paddle, mix the butter on medium speed until creamy.

2. Add the coconut oil and mix again on medium speed until smooth. Add the granulated sugar and mix again on medium until light and creamy, 3 to 5 minutes. Add the egg, yolk, and vanilla and mix again on low speed until combined. Add the flour mixture and mix on low speed until completely combined. Use a spatula to fold in any dry pieces of dough that may be lingering on the bottom of the bowl. Divide the dough in half; it can be used immediately or wrapped in plastic and refrigerated for up to 4 days (let the dough come to room temperature before rolling).

3. Adjust an oven rack to the middle position and preheat the oven to 350°F. Line several sheet pans with parchment paper.

4. On a floured surface, roll out the dough somewhere between 1⁄8 and ¼ inch thick (the thinner the cookie, the crisper it will be, so this depends on your preference). Use cookie cutters to cut out shapes, then slide a spatula underneath the dough and transfer the shapes to the sheet pans, leaving 1 inch between the cookies. Chill the pans of cookies in the refrigerator for 15 minutes before baking. Dough scraps can be rerolled and cut out again.

5. Bake the cookies, one pan at a time, until cooked through, 12 to 16 minutes. For a softer cookie, bake for 12 minutes; for a crisper cookie, bake longer, until light golden brown around the edges. Place the baking pans on a wire rack and let the cookies cool completely on the pans before icing. Repeat with the remaining cookies.

6. for the simple glaze: Place the powdered sugar in a medium bowl. Add the melted butter, vanilla, salt, and 3 tablespoons of water and stir to combine. Add food coloring, if using. If the mixture is very thick, add 1 tablespoon of water at a time until the desired consistency is reached. Spread the glaze over the cooled cookies. Once the glaze is set, cookies can be stored in an airtight container at room temperature for up to 3 days.

7. for the freeze-dried sugar coating: Place the freeze-dried berries and granulated sugar in a food processor, and process until the berries are finely ground and the sugar and berries are combined, about 30 seconds. Sprinkle the tops of the cookies with the berrysugar mixture, gently rubbing it into the surface, and shaking o any excess. The sugarcoated cookies can be stored in an airtight container at room temperature for up to 3 days.

• Cut-Out Cookies recipe and photo from “Baking for the Holidays: 50+ Treats for a Festive Season”

© 2021 by Sarah Kie er reprinted with permission from Chronicle Books. Photo by Sarah Kie er.

• Granny’s Espresso Shortbread recipe and photo from “Zoë Bakes Cookies” by Zoë François © 2024 reprinted with permission from Ten Speed Press, an imprint of the Crown Publishing Group, a division of Penguin Random House. Photo by Zoë François.

Granny’s Espresso Shortbread

MAKES ABOUT 75 COOKIES RECIPE BY ZOË FRANÇOIS

1 cup unsalted butter, at room temperature

¾ cup lightly packed brown sugar

1 teaspoon pure vanilla extract

1½ teaspoons espresso powder

2¼ cups all-purpose flour

½ teaspoon kosher salt

2 cups walnuts pieces

1. In a stand mixer fitted with the paddle attachment, cream the butter, brown sugar, vanilla, and espresso powder on medium speed until just uniform, about 1 minute. Add the flour and salt and mix on mediumlow speed until it just comes together. Stir in the walnuts.

2. Form the dough into a 2-inch-thick log. Wrap in plastic and refrigerate for at least 1 hour. You can do this step a couple of days before baking or freeze it for 1 month.

3. Heat the oven to 325°F. Line baking sheets with parchment paper.

4. Cut the dough log into slices ¼ inch thick and arrange the cookies on the prepared baking sheets. They won’t spread much but give them a little room just in case.

5. Bake, one sheet at a time, in the middle of the oven for 12 to 14 minutes, until golden on the bottom. Cool the cookies until firm on the baking sheet and then move to cooling racks.

A Blooming Good Cheese

The complex flavor of creamy brie is easy to savor

by mary subialka

One of the world’s greatest cheeses, creamy brie is oozing with flavor. It has been made in France since the eighth century and today this style of cheese is popular to eat, and make, around the world.

Named after the area near Paris in which it was first made, brie was said to be the favorite of French kings. It’s made with cow’s milk and gets its flavor hints of hazelnuts and mushrooms from the action of molds in its fleecy exterior, which is known as “bloomy rind.” The bloomy rind cheeses are made by pouring milk into round molds and letting much of the milk’s natural moisture drain away. Special, beneficial molds then come into play, such as Penicillium candidum . The molds grow on the outside of the cheese, creating the thin, white, and velvety “bloom” crust on the surface and break down the protein and fat on the inside, making the cheese soft, oozy, and complex. A young brie is typically aged anywhere from four to eight weeks, during which time the exterior will become softer and downier and the interior will evolve from a chalky white color to a lighter straw color.

Brie should be perfectly ripe for the best flavor. So, look for cheese that is plump and resilient to the touch, not bulgy like a water balloon (overripe) or shriveled and hard (past prime).

This season of entertaining is the perfect time of year to serve brie. It is best served at room temperature or warm. Simply let your cheese rest on the counter for 30 to 60 minutes or warm in the oven (at 350 °F for about 10 minutes) to further bring out its flavor. When heated, the cheese spreads wonderfully. Brie pairs well with fruit such as apples, strawberries, melon, pears, and grapes,

and nuts. Toss chunks—with the rind removed—with cooked pasta for an upscale macaroni and cheese. For a party centerpiece, top it with jam before baking it in the oven, or try brie en croute, which is a French term for brie baked in pastry. See the recipe that follows, plus additional tasty ideas. It’s also a classic match with wine, especially reds such as Beaujolais, Cabernet Sauvignon, and Pinot Noir, and whites such as Chardonnay, dry Riesling, and Champagne. Also pair it with beer ranging from stout to Weissbier or doppelbock and Scotch ale. All combinations could be fit for a king—and your guests.

Baked Brie

Ready to impress for parties, this easy appetizer is wrapped in a flaky pu pastry and baked until the cheese is melted and gooey. Serve it with fruit, baguette slices, and crackers. You can prep and wrap the brie in pastry days ahead, so it’s ready to pop in the oven.

Roasted Idaho Potato Medallions with Spinach, Brie, and Spicy Pork Sausage

Creamy brie adds rich texture and flavor to this unique potato and pork side dish. Or, serve slices as an appetizer for an unexpected bite.

Sweet Potato Crostini with Brie and Pomegranate

Forget toasted bread—we’re using roasted sweet potato slices for these crostini. Serve warm for an unforgettable appetizer. Pair with a California Pinot Noir or Grenache for the perfect match.

and use the

Apple and Brie Wrapped in Prosciutto

Crisp Gala apples with creamy brie cheese is a classic combination. When you wrap them in prosciutto, drizzle on a little balsamic glaze, and warm in the broiler, it takes this simple appetizer to a new level. This is sure to be a huge hit at your next cocktail party.

Sweet Potato Crostini with Brie and Pomegranate

MAKES 4 SERVINGS | RECIPE COURTESY OF CALIFORNIA WINE INSTITUTE

2 medium sweet potatoes, peeled and sliced into ¼-inch thick rounds

1 tablespoon olive oil

Kosher salt and freshly ground black pepper

5 ounces brie cheese, sliced

¾ cup pomegranate arils

2 tablespoons hot honey (or regular honey)

2 sprigs each, rosemary and thyme

Baked Brie

MAKES 8 SERVINGS | RECIPE BY LAUREN ALLEN

1 sheet pu pastry

1 (8-ounce) brie cheese wheel

1 egg white plus 1 tablespoon water for egg wash

topping options

1 tablespoon honey or maple syrup

1. Heat oven to 400°F. Line a baking sheet with parchment paper. Place sweet potato slices on the baking sheet and drizzle with the olive oil. Season generously with salt and pepper and toss to coat. Arrange in a single layer.

2. Roast on the top shelf of the oven until golden brown and tender, 20 to 30 minutes.

3. Remove to a serving platter and top with a slice of brie and a sprinkle of pomegranate arils. Drizzle honey over the top. Remove the leaves from the rosemary and thyme and distribute evenly over the crostini. Season again with salt and pepper and serve.

Apple and Brie Wrapped in Prosciutto

MAKES 4 (2 -PIECE ) SERVINGS | RECIPE BY MEG RAINES COURTESY OF WASHINGTON FRUIT GROWERS

½ lemon

2 medium Gala apples, cut into thick slices

3 ounces prosciutto

4 -6 ounce wheel brie cheese, sliced into 2-inch pieces

1. Preheat the broiler on high.

Balsamic glaze, store bought

6 -8 sprigs of rosemary, preferable the woody stems (or toothpicks)

2. Squeeze the juice of the lemon half into a bowl of cold water. Add the slices of apple, as you cut them, to the water until you are ready to assemble.

3. Place a piece of cheese on top of a slice of apple. Wrap a piece of prosciutto around the set on a sheet pan. Repeat with remaining apple and cheese slices.

4. Place the sheet pan under the broiler and broil for 5 to 8 minutes, until the cheese is softened and the prosciutto is beginning to brown for a delightful contrast in textures. Remove from the oven and let cool slightly.

5. Push rosemary stems through the apple and cheese bundles, place on a serving platter and drizzle lightly with balsamic glaze. Serve immediately.

3 tablespoons jam, any flavor, preserves, cranberry sauce, or fig butter

2-3 tablespoons chopped pecans , pistachios, or walnuts

½ teaspoon fresh rosemary or fresh thyme, minced Flaky sea salt

1. Thaw pasty at room temp 30 minutes. Keep brie refrigerated.

2. Heat oven to 400°F.

3. Place pastry on a lightly floured surface and, with a rolling pin, gently roll it into an 11x11-inch square and place on parchment paper.

4. Place brie in the center. (Thinly slice o top layer of rind, if desired; but it’s edible.) Add jam and optional toppings.

5. To wrap, pull a corner of pastry over cheese and toppings. Brush the top of corner with egg wash. Pull the next corner up and fold over the pastry and brush the top with egg wash. Repeat with other corners, smooth pastry, and brush entire outside with egg wash.

6. Make a few shallow slits in the top of pastry for steam to escape. Place wrapped brie atop parchment paper on a baking sheet. Bake 30 minutes. Remove from oven and rest for 10 minutes before serving.

7. Place a knife or spoon next to the brie for serving with apple slices, grapes, figs, crackers, and baguette slices.

Roasted Idaho Potato Medallions with Spinach, Brie, and Spicy Pork Sausage

MAKES 6 TO 8 SERVINGS | RECIPE COURTESY OF THE IDAHO POTATO COMMISSION

4 large Idaho potatoes

1 pound spicy ground pork sausage

½ pound fresh spinach, stemmed and washed

1 teaspoon chopped garlic

12 ounces brie cheese

½ cup fresh breadcrumbs

2 tablespoons finely chopped fresh sage

1 tablespoon extra virgin olive oil

1. Wash and dry potatoes well. Slice a 1⁄2-inch-thick piece o each potato lengthwise and set aside. Using a melon baIler or small scoop, scoop out each potato evenly, leaving a 1⁄2-inch-thick shell. Set aside shells. Cook scooped potato in lightly salted boiling water until easily pierced with a fork. Drain and reserve.

2. In a medium skillet, brown pork and drain the fat. Add the spinach and garlic and saute lightly over low heat, about 2 minutes.

3. In a food processor, combine the potatoes with the pork mixture, brie, breadcrumbs, and sage. Pulse until mixture is coarsely combined.

4. Fill potato shells with the mixture; replace tops. Brush with olive oil, sprinkle with salt and pepper, and wrap in foil, twisting the ends.

5. Bake in a shallow pan at 375°F for 30 minutes or until potatoes yield to pressure. Remove from the oven and let the foil-wrapped potatoes rest 5 minutes. Unwrap potatoes. Using a serrated, knife, trim a thin piece o both ends of each potato. Slice potatoes into 21⁄2-inch thick “medallions.” Use a spatula to transfer slices to a serving plate, and artfully arrange them cut-side down.

LOCATIONS

BLUE BELL, PA

wine & beer available! 1301 Skippack Pike 215-437-3200

DOYLESTOWN, PA

Simply Fresh By McCa rey’s 200 West State St. 215-348-1000

GLADWYNE, PA

wine & beer available! 1025 Youngs Ford Road 484-229-2777

NEW HOPE, PA

wine & beer available! 300 West Bridge St. 267-741-8001

NEWTOWN, PA

wine & beer available! 2890 South Eagle Road 215-579-1310

YARDLEY, PA 635 Heacock Road 215-493-9616

PRINCETON, NJ

wine , beer & spirits available! 301 North Harrison St. 609-683-1600

WEST WINDSOR, NJ

wine , beer & spirits available! Princeton-Hightstown Road and Southfield Road 609-799-3555

FARM-FRESH FOODS

McCa rey’s brings you the freshest variety of foods—frequently from our own backyard! Look for our locally grown seasonal produce. You’ll love its superior freshness.

CHEF’S KITCHEN

Shopping for dinner at McCa rey’s is like having a personal chef. Find just the right meal for you and your family in our Prepared Foods Department, including our Gourmet To Go family meals.

GOURMET CATERING

McCa rey’s is your best choice for elegant, in-home dining and entertaining. Using only the highest quality, freshest ingredients, our professional catering sta guarantees delicious and elegant food you can serve with absolute confidence.

If you would like to discuss your catering needs or meet with us personally, we are available Monday to Friday 9 a.m. to 5 p.m., Saturday 9 a.m. to noon and by appointment. Please call our Catering Planners at 1-800-717-7174.

mccaffreys.com

Connecting to “Home”

Feeling a li le homesick for your family’s homestyle holiday meals? This issue is chock-full of nostalgic dishes that will help you nd comfort, connect you with your culinary heritage, and ll your belly—whether you’re at home or traveling abroad these next few months! Luckily, your local McCa rey’s has all the ingredients to help you recreate these recipes yourself and bring a taste of “home” to your holiday season.

Travel no further than our butcher shop* for boneless rib-eye steaks to make Bulgogi (page 25); baby back ribs for Pozole Rojo (page 23); bone-in chicken thighs for Chicken Paprikash (page 24); meatloaf mix for Tourtiere (page 26); and a bone-in pork shoulder for Greek Roast Pork with Potatoes and Feta (page 29).

And, transport yourself to Korea, Mexico, Hungary, Canada, and Greece, respectively.

Travel no further than our seafood department for salmon llets for Salt Water Poached Norwegian Salmon with Dill Yogurt Sauce (page 23).

And, transport yourself to Norway.

Travel no further than our produce department and grocery aisles for fresh and sometimes hard-to-find, accompanying ingredients like Asian pears, Fuji apples, poblano peppers, fingerling potatoes, guajillo chiles, hominy, kimchi, and gochujang (Korean chili paste).

And, transport yourself to a rewarding dining experience and a new perspective on food!

While McCaffrey’s is known for stocking unique, hard-to-find, and locally sourced—when available—items, don’t be afraid to adapt recipes using substitutions from your fridge or pantry or alternative methods to achieve a similar flavor profile.

And don’t forget to double batch when necessary. Cooking is a fun way to celebrate the holidays together and be introduced to or introduce others to your culture!

Happy Connections,

James J. McCa rey III president

James J. McCa rey IV executive vice president

*FYI—McCa rey’s was recently named “Hidden Gem” Grocery Store in New Jersey and Pennsylvania for America’s “Best Meat Department” by Chowhound.com. Read the entire press release on mcca reys.com/about us.

What’s in Store

Every department has a great variety of options to make the holidays or any day delicious

festive flowers

catering and prepared foods

You gather the people, we’ll help with the food. Whether you are looking for appetizers, sides, or complete meals, our prepared food, deli, and catering departments have got you covered. Find fresh, chef-crafted gourmet meals and side dishes from classics to global flavors—just stop in to see our wide selection or let us know if you’re looking to order larger quantities for a get-together. Our catering department can prepare charcuterie and appetizer trays, sandwich trays, turkey or ham dinners, and more for any occasion.

Add a splash of color to any holiday table or bring a smile to someone’s day with fresh flowers. Choose from a variety of day-brightening potted plants and fresh-cut, grab-and-go bouquets of everyday favorites or seasonal blooms in our floral department.

bakery

Smell something delicious? Our bakers are making fresh breads, rolls, cakes, desserts, and pastries every day. Baked goodies are a highlight of the holiday season, and we can help you out with a delectable selection of treats from traditional holiday cookies and pies to breads and more. Pick up readymade items or order cakes for special occasions. Delicious gluten-free selections are always available, too.

delicious gifts

A personalized basket filled with a tasty selection of items makes a perfect gift for the foodies in your life or anyone who enjoys trying new things. Check out our selection of ready-made baskets in a variety of themes or make up your own personalized basket. Can’t decide what the recipient might enjoy? Get a store gift card—they can have fun selecting whatever they’re in the mood for.

A Firm Favorite

Crowd-pleasing cheddar cheese is a great choice for snacking, sandwiches, and more

When entertaining, it’s hard to beat classic cheddar for a cheese that most everyone will enjoy. Whether they prefer a mild or sharp cheese, cheddar can deliver.

Here’s a fun fact to nibble on: The cheese gets its name from the village of Cheddar in Somerset, England. The dramatic landscape surrounding this town is home to the Cheddar Gorge, and it’s believed that here, in the Cheddar Caves, with their constant temperature and high humidity (perfect for storing and maturing cheese), that cheddar cheese was born—perhaps as far back as the 12 th century.

Today cheddar cheese is produced throughout the world, especially in English-speaking countries such as the United States, Canada, Ireland, South Africa, New Zealand, and Australia, as well as Sweden and Belgium.

How is it Made?

All natural cheeses begin with milk (usually cow’s, sheep’s, or goat’s), which is then curdled to separate the solids (curds) from the liquids (whey), then more moisture is removed, and it is further processed depending on the variety.

Cheddar, which is made from cow’s milk, is classified as a semi-firm cheese. The balance of acidity, salting, and aging is what sets the variety apart from other cheeses. You might taste different nuances in cheddar since the cow’s milk used to make it can vary by season, depending on whether the cows grazed on fresh grass in spring and summer or hay in winter. Cheddar is typically a white or very light yellow color, though sometimes a natural food coloring such as annatto—an extract from the seed of the tropical achiote tree—is added to give it an orange color. Why color it? The process of coloring cheese might have originally been done with cheddar that was made with winter milk. Since cows ate hay in winter, the cheese might have been lighter in color than the cheese made from milk when the cows grazed on green plants during the spring and summer, which had a slight orange hue.

The Age of Difference

A er cheddar is formed, it is usually coated with wax or other protective coating and then cured or aged in a humidity- and temperature-controlled environment.

The age or degree of curing is very important in making cheddar. Some is aged only a few months, while others are aged up to six years or more. As cheddar matures, it loses moisture, and its texture becomes drier and crumblier. The avor also takes on a “bite” or sharpness, which is the result of increased levels of salt and acids that naturally intensify during the aging process.

Cheddar is labeled according to its age/sharpness level and may also include the number of months or years it was aged. The terms vary slightly by country but generally signify the same levels. U.S.-made cheddar may be labeled “mild,” “medium,” or “mellow,” and “aged,” “sharp,” or “extra sharp.” English cheddar often is “mature,” “extra mature,” and “vintage.” And Irish cheddar may be labeled simply “aged” or “vintage,” which is a term used for cheddars aged 12 months or more. If the cheese is aged 12 months (“old” or “sharp”) the sharpness becomes very noticeable, and at 18 months (“extra old” or “extra sharp”) it overtakes the typical cheddar flavor. Premium aged cheddars begin at two years of aging and are increasingly sharper, saltier, and crumblier. The aged cheddars might contain tiny crunchy crystals which add a delicious texture to your bite.

When selecting cheddar, consider how you plan to use it. The younger mild/medium or moderately aged cheddars may be a good choice for everyday use, such as in sandwiches, sauces, macaroni and cheese, on vegetables, and melted atop cheeseburgers. For a cheese course, a range of young, mild cheddar to ve- or sixyear-old cheddar would be good to provide something for everyone—and include apple slices for a delicious pairing. Cheddar is best served at room temperature— about 20 minutes to an hour out of the fridge is all it needs to help bring out the delicious avor.

Crunch Time

Juicy, nutritious apples are a great snack on their own, of course, but they are naturally a versatile ingredient for home cooks. With so many di erent apples—sweet, tart, crisp, or juicy—there’s an apple for every taste and every dish. Some shine in baked treats and others in salads, alongside meaty main dishes, in a grilled cheese sandwich, or paired with cheese on a charcuterie board. Each apple has its own unique flavor nuances and texture. Check out the chart here to know when your favorite apples will appear in store and some of the best ways to enjoy them. Plus, turn to the recipes on the opposite page for savory and sweet ideas.

Braeburn

Sweet/tart, spicy, and firm. uses: Snacking and baking.

available: Oct.–July

Granny Smith

Tart and crisp. uses: Snacking, salads, pies, sauce, and baking.

available: Year-Round

Cameo

Sweet and crunchy. Holds its texture a long time. uses: Salads, pie, sauce, baking, and freezing.

available: Oct.–Aug.

Honeycrisp

Sweet/tart and crisp. uses: Snacking, salads, pies, sauce, and freezing.

available: Sept.–Feb.

Cortland

Sweet, slightly tart, and tender. uses: Salads, kebabs, and garnishes.

available: Sept.–April

Jazz

Sweet/tart, pearlike, and crunchy. uses: Snacking, salads, salsas, and baking.

available: Year-Round

Empire Sweet/tart and crisp. uses: Snacking and salads.

available: Sept.–July

Fuji Sweet/spicy and crisp. uses: Snacking, salads, baking, and freezing. available: Year-Round

McIntosh

Tangy and tender. uses: Snacking, sauce, and pies.

available: Sept.–July

Gala

Sweet and crisp. uses: Snacking, salads, sauce, and freezing.

available: Aug.–March

Pink Lady/ Cripps Pink Unique, tangytart/sweet. uses: Snacking, salads, pie, sauce, baking, and freezing.

available: Nov.–Aug.

Red Delicious

Mild, sweet, and crisp. uses: Snacking and salads.

available: Year-Round

Golden Delicious Mellow, sweet, and crisp. uses: Snacking, salads, sauce, and pies.

available: Year-Round

Rome Beauty

Sweet and firm. uses: Sauce, baking, and pies.

available: Oct.–Early Winter

Apple Crisp Cookies with Honey Glaze

MAKES 18 COOKIES | RECIPE COURTESY OF THE WASHINGTON APPLE COMMISSION

These cookies are the perfect bake when you are craving a special cozy treat. Inspired by a classic apple crisp, these are soft, chewy cookies with a crisp, buttery topping.

for the cookies

½ cup (1 stick) butter, at room temperature

¼ cup granulated sugar

¾ cup brown sugar

2 eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1½ cups diced

Granny Smith apple (about 1 large apple)

for the crumble topping

¼ cup (4 tablespoons) butter, softened

¼ cup brown sugar

¼ cup granulated sugar

½ teaspoon cinnamon

¼ cup all-purpose flour

1⁄3 cup rolled oats

honey glaze (optional)

½ cup powdered sugar

1 tablespoon honey

1. Heat your oven to 350°F. Line baking sheets with parchment paper or silicone baking mats and set aside.

2. For the cookies: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and flu y.

3. Beat in the eggs and vanilla until well combined.

4. Gradually add the flour, baking soda, and salt, mixing until just incorporated.

5. Gently fold in the diced apples.

6. For the topping: In a separate bowl, mix together the butter, brown sugar, granulated sugar, cinnamon, flour, and rolled oats until crumbly.

7. Scoop the cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Sprinkle a generous amount of the crumble topping over each cookie, gently pressing it into the dough.

9. Bake in the preheated oven 12 to 14 minutes, or until the cookies are golden brown around the edges and set in the center.

10. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

11. Drizzle the honey glaze over the cooled cookies for an extra touch of sweetness once they have cooled completely.

Apple and Gochujang Pork Chops

MAKES 3 SERVINGS | RECIPE COURTESY OF THE WASHINGTON APPLE COMMISSION

Smoky, spicy, and slightly tangy grilled pork with fresh apple fusion. Taking an inspiration from Korean barbecue, this savory marinade pairs well with pork chops, short ribs, or even tofu!

for the marinade

1 Granny Smith apple, peeled

2 tablespoons gochujang (Korean chili paste)

1 tablespoon gochugaru (Korean chili flakes)

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon honey

1 tablespoon sesame oil

2 cloves garlic, grated

1 teaspoon grated ginger

for the pork chops

2-3 bone-in pork chops (or about ¾-1¼ pound boneless pork shoulder)

1 tablespoon neutral oil, for searing

to garnish and serve

Toasted sesame seeds

Sliced scallions

Quick-pickled cucumbers or kimchi

Steamed white rice or lettuce wraps

1. Make the marinade: Blend the peeled Granny Smith apple until a smooth puree. In a bowl, whisk together the apple puree, gochujang, gochugaru, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger.

2. Coat the pork chops in the marinade and let sit for at least 30 minutes (or overnight in the refrigerator for deeper flavor).

3. Heat a cast-iron skillet or grill pan over medium-high heat with a bit of neutral oil. Sear the pork for 3 to 4 minutes per side until caramelized and cooked through. Rest it for a few minutes, then slice thinly.

4. Garnish with sesame seeds and scallions. Serve with steamed rice, lettuce wraps, or pickled cucumbers for a fresh contrast.

Center of the Plate

Savor pork dishes for delicious meals from weekday to holiday dinners

It’s easy to incorporate pork into many meals from breakfast to dinner. It’s affordable and easy to make, too, and a wide range of cuts work well for countless delicious uses throughout the season from cozy fall weeknight dinners to holiday meals.

Some pork cuts can be healthier than you might realize, too. Did you know that both the pork tenderloin and pork sirloin roast meet the criteria for the American Heart Association Heart Checkmark? That means they contain less than 5 grams of fat, 2 grams or less of saturated fat, and 480 milligrams or less of sodium per label serving. And pork tenderloin is just as lean as boneless, skinless chicken breast.

When planning your menus, here are some guidelines from the National Pork Board to keep in mind when selecting a cut, as well as cooking tips and recipes.

Cuts for the Holiday Table

For a spin on a traditional holiday dinner, try one of these cuts that are perfect for small or large gatherings.

n Pork loin is a great choice if you’re hosting a large gathering with 8-10 guests.

n Pork shoulder roast is fall-apart tender. This cut will feed the family and then some! Pork shoulder goes by several names including picnic roast, Boston butt, blade roast, and pork butt. This cut does well in your slow cooker. Whatever way you cook it, use a meat thermometer to make sure your pork shoulder reaches an internal temperature of 170°F.

(Turn to page 29 for the Greek Roast Pork with Potatoes and Feta recipe.)

n Pork tenderloin is the perfect cut for a more intimate family gathering. It’s flavorful, lean, and easy to cook.

n Pork rib roast is a cut to impress your friends and family at the holiday dinner table.

Pork Loin Versus Tenderloin

Pork loin roast is sometimes confused with tenderloin, but they are not the same.

n Pork loin is a wider, larger cut (sometimes referred to as a center cut pork roast, New York pork roast, top loin roast, or ribeye roast) and is typically sold in pieces weighing 2-4 pounds. Cook pork loin roast to an internal cooking temperature of 145–160° F, followed by a 3-minute rest. Tip: For a crisp surface on your pork loin roast, be sure the oven is fully preheated before putting the meat in and do not cover it while roasting.

n Pork tenderloin is a narrow and slender boneless cut that usually weighs about 1 pound. It’s sold individually or in packages of two. Cook pork tenderloin to an internal cooking temperature of 145°F, followed by a 3-minute rest.

Ham

Savory, sweet, and smoky ham is delicious for holiday dinners, and leftovers make perfect breakfast, lunch, and dinner options.

Easy Slow Cooker Holiday Ham

1. Place fully cooked, bone-in ham in a large slow cooker.

2. Whisk 1 cup cider, ½ cup brown sugar, 1⁄3 cup bourbon, ¼ cup honey, and ¼ cup Dijon mustard in a bowl and pour over ham. Scatter 4 thyme sprigs into slow cooker.

3. Cook on high for 4 hours or low for 8 hours.

How To Cook a Spiral Ham

Cooking a spiral-sliced ham is as easy as a few steps, and it’s perfect for a large gathering. You’ll need a 5-6 pound spiral-sliced smoked ham (fully cooked). Place your ham in a shallow pan and bake at 325°F for 10 minutes per pound. If your ham is partially cooked, plan on 20 minutes per pound when baking.

Roasted Pork Loin with Caramelized Shallots and Madeira

MAKES 4 SERVINGS | RECIPE BY STEVEN CAPODICASA

1 pound boneless pork loin

1 pound bacon

6 cloves garlic, roasted and mashed (see Cook’s Note)

1 dozen medium size shallots, peeled

1. Heat the oven to 450°F.

1 (750 mL) bottle Madeira

4 sprigs fresh thyme

Salt and pepper, to taste ¼ cup olive oil

Grilled Pork Chops with Brandy Sauce

MAKES 4 SERVINGS | RECIPE BY STEVEN CAPODICASA

4 center-cut bone-in pork chops, about 2 inches thick

2 tablespoons olive oil

½ teaspoon salt

½ teaspoon ground pepper

1 stick unsalted butter, melted, divided

4 tablespoons chopped fresh basil

1 clove garlic, peeled and minced

2 shallots, peeled and finely minced

¼ cup brandy

¼ cup apricot jam ½ cup low sodium chicken stock

Salt and ground black pepper, to taste

1. Season pork chops with olive oil, salt, and pepper.

2. In a small bowl, combine ½ cup melted butter with the basil and minced garlic.

2. Season the pork with the mashed roasted garlic and salt and pepper. Wrap with bacon and roast for 20 minutes at 450°F. After 20 minutes, reduce oven temperature to 325°F and continue roasting until an internal temperature reaches 140°F, about 8 to 10 minutes.

3. While pork is roasting, toss shallots with olive oil, salt, and pepper. Roast uncovered at 350°F for approximately 20 to 25 minutes or until golden brown and then keep warm.

4. Slowly reduce Madeira and thyme in a saucepan until thick and glaze-like, toss with roasted shallots, and serve with the roasted pork.

Cook’s Note: To roast garlic, peel 6 garlic cloves, season with a drizzle of olive oil, and salt and pepper to taste. Wrap in foil and roast in a 350°F oven for 15 minutes.

3. Preheat a grill pan or outside grill to medium high. Place the seasoned pork chops on the grill. Paint the chops with the basil garlic butter mixture on one side, cooking for 3 to 4 minutes. Turn them over and paint the other side, cooking for an additional 3 to 4 minutes. The internal temperature should reach 135°F. Remove the chops from the grill, cover, and keep warm.

4. Combine the remaining butter with the chopped shallots in a saucepan. Saute until the shallots are soft. Add the brandy (be sure to remove pan from heat while adding brandy to avoid and flame ups), apricot jam, chicken stock, and any cooking juices from chops. Simmer and stir until slightly reduced about, 3 to 4 minutes. Taste and adjust with additional salt and pepper if needed.

5. Place cooked pork chops on a serving platter and spoon the sauce over the chops. Serve with a prepared risotto, polenta, or mashed potatoes.

wine, beer, and spirits

SEASONAL

Sips

Uncork delicious wines for perfect pairings with these recipes and cheeses

Marques de Carceres Crianza Rioja

CHICKEN PAPRIKASH | PAGE 24

Fresh aromas and a spicy background reveal delicate oak and subtle notes of licorice. Pleasant volume and silky tannins. Full finish, freshened by minty and balsamic notes. Well-balanced, pleasant, and versatile wine, filled with subtleties.

Cheese Pairing: Manchego (1 year) or Idiazabal

Joel Gott Sauvignon Blanc

HOT CRAB PHYLLO BITES | PAGE 40

Aromas of white peach, honeydew melon, guava, and passion fruit with citrus notes. On the palate, the wine opens with tropical fruit flavors followed by crisp, refreshing acidity on the mid-palate and notes of tangerine and grapefruit on the long, clean balanced finish.

Cheese Pairing: Extra-aged Gouda or 5-year Cheddar

| PAGE 23

Aromas of raspberry, cranberry, black licorice, and exotic tea notes. Flavors of red cherry, plum, and boysenberry, subtle hints of espresso and cocoa nib underpin notes of spice and toast. Firm yet integrated tannins and bright acidity drive a long finish.

Cheese Pairing: Imported Gruyere or Triple Creme Brie

Clean Slate Riesling

SPICY PUMPKIN AND COCONUT SOUP | PAGE 35

A balanced Riesling, hallmarked by its lively acidity and minerality and complemented by flavors of ripe peach and citrus fruits. Originating from the Mosel Valley in Germany, the clean, fresh, and modern style of this wine is perfect for any occasion.

Cheese Pairing: Gorgonzola Dolce or 6-month Manchego

Some wines may not be available in all locations.

PREP LIKE A Pro

Timesaving tips and tools for stress-free meals and holidays

by alesha taylor

Between busy weekdays and whirlwind holidays, getting food on the table can feel more like a sprint than a celebration. Whether you’re trying to simplify weeknight dinners or streamline a Thanksgiving feast, a little planning and a few smart tools can go a long way in saving time, stress, and cleanup. Here’s how to level up your meal prep and holiday hosting game with strategies that work for both everyday eats and seasonal spreads.

1.Start with a Plan (and a List)

Save time in the kitchen by planning ahead. Spend 15–20 minutes each weekend mapping out meals with apps like Paprika or Mealime to organize recipes and generate shopping lists. For holidays, build a menu early and assign prep tasks to specific days (e.g., “make pie crust Monday, brine turkey Tuesday”) to stay on track and stress-free.

2.Batch Cook and Freeze

Batch cooking is the meal prep MVP. Make extra portions of freezer-friendly dishes and save half for later. For holidays, prep and freeze items like pie dough or mashed potatoes to ease day-of stress and spread out the workload.

3.Embrace Prepped Ingredients

There’s no shame in shortcuts. Prechopped onions, peeled garlic, bagged greens, or store-bought pie crust can cut prep time in half. During the holidays, consider using precooked lentils, rotisserie chicken, or refrigerated doughs to reduce your kitchen workload without sacrificing flavor.

4.Invest in Game-Changing Tools

A few strategic gadgets can transform your prep time: n Sheet pans: Roast an entire dinner (protein and veggies) on one tray.

n Mandoline slicer: Perfect for fast, even cuts of vegetables, especially for holiday gratins or salads.

n Instant Pot or slow cooker: Set-it-and-forget-it meals, from weeknight soups to mulled cider at holiday gatherings.

n Silicone “souper” cubes: Freeze soups, sauces, main dishes, and sides in perfectly portioned blocks—making it easy to batch prep and thaw only what you need.

n Salad spinner: Don’t underestimate how much time (and towel-drying) this can save, especially for holiday salad courses.

5.Prep Once, Eat Twice (or Thrice)

Use multitasking ingredients. Roast veggies or grill chicken to repurpose all week, and turn holiday leftovers into planned meals like turkey pot pie or stuffing waffles to cut waste and save time.

6.Set the Scene Before You Cook

Clear out your fridge, label leftovers, and assign cooking tasks to avoid holiday chaos. On weeknights, prepping ingredients ahead (mise en place) keeps things smooth and stress-free.

7.Give Yourself Grace (and a Break)

Prep isn’t about perfection—it’s about making life easier. Whether you reheat soup or outsource dessert, aim for less stress, share the load, and enjoy the small wins.

Eat Smart for your Heart

These tips make eating heart-healthy both easy and delicious

by megan cornell

What you eat plays a major role in your overall wellness—and your risk for heart disease. The American Heart Association (AHA) raises awareness about the danger of heart disease and how to help prevent it with a healthy lifestyle. Improving your diet is one of its top recommendations, and there are several ways to do so: adding colorful fruits and vegetables, cutting down on salt, including whole grains, and avoiding processed foods. Trying to incorporate all these recommendations at once might sound overwhelming, but small, consistent changes can make a big difference.

Quick Fixes

You don’t have to be a professional chef to implement these heart-healthy fixes, and many of them are tasty alternatives. For example, replacing butter with olive oil or vegetable oil reduces fat content and helps improve cholesterol levels. Instead of adding sugar to dishes like cereal or oatmeal, enjoy natural sweetness from fruits such as strawberries or bananas. Swapping butter for nonstick cooking spray, white bread and crackers for whole-grain options, and fatty red meats for lean cuts or poultry all improve heart health. Drinking too much alcohol (more than two drinks a day for men and one drink a day for women) can raise blood pressure, so replacing a glass of wine with a mocktail or seltzer water is a healthier choice.

Heart health starts in your shopping cart. When shopping for food, it’s important to choose foods with low levels of sodium, added sugar, and trans and saturated fats. To help explain terms like low-sodium and reduced-sugar, the AHA provides a chart with guidelines from the U.S. Food and Drug Administration (FDA).

Understanding Key Words on Food Packaging

key words

descriptors per serving

Less than 0.5g

1g or less

3g or less

At least 25% less fat than the regular version

Half the fat of the regular version

Less than 10g total fat, 4.5g or less saturated fat, and less than 95mg cholesterol

Less than 5g total fat, less than 2g saturated fat, and less than 95mg cholesterol

140mg sodium or less

At least 25% less sodium than the regular version

Less than 0.5g

At least 25% less sugar than the regular version

* Always consult your health care provider if you have health concerns or before making any major dietary changes.

Less Sodium, More Flavor

Lean Meat

Contrary to popular belief, a heart-healthy diet can include red meat—when it is chosen and prepared wisely. The AHA recommends choosing lean meats, such as sirloin, flank steak, pork loin, and the lowest sodium available center cut ham. Buy “choice” or “select” grades of meat rather than “prime,” which has more marbling, or fat. After selecting the meat, trim away any visible fat before preparing. The recipe featured here, from “The New American Heart Association Cookbook, Centennial Edition” is a heart-healthy but delicious way to prepare red meat, which shows you don’t have to forego some favorite foods to eat healthy.

Sirloin Steak with Creamy Spinach

MAKES 4 SERVINGS

Beef, baked potato, and creamed spinach are a classic steakhouse meal. Enjoy this healthier version at home. Try the spinach spooned over the potato.

2 teaspoons no-salt-added steak grilling blend seasoning

Reducing your sodium intake is one of the easiest switches to make for a heart-healthy diet. The American Heart Association (AHA) recommends 1,500 milligrams of sodium daily, but the average American consumes 3,400 milligrams. Monitor sodium intake by scanning food labels for words like “low sodium” (see the Shop Smart box at left) and the AHA heart checkmark, which indicates it is a hearthealthy item. After shopping, prepare meals at home to control the amount of salt added. Lemon juice and black pepper are flavorful substitutes for salt, and high potassium found in sweet potatoes, tomatoes, and bananas can counteract sodium to keep blood pressure in check. Incorporating onions, garlic, herbs, and other spices into dishes also adds flavor without raising sodium content. These ingredients build depth and richness— you won’t notice the salt is missing! Recipe from “The New American Heart Association Cookbook, Centennial

1 (1-pound) boneless sirloin steak, all visible fat discarded

1 teaspoon canola or corn oil

Cooking spray

10 ounces frozen chopped spinach, thawed and squeezed dry

1 large onion, chopped 3⁄4 cup fat-free half-and-half

1½ ounces light tub cream cheese, cut into small pieces

1 medium garlic clove, minced ¼ teaspoon salt

1 tablespoon shredded or grated Parmesan cheese

1. Sprinkle the grilling blend over both sides of the beef.

2. In a large skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the beef for 4 minutes on each side for medium-rare, or until the desired doneness. Transfer to a cutting board. Let stand for 5 minutes. Thinly slice the beef diagonally across the grain.

3. Meanwhile, lightly spray a medium skillet with cooking spray. Heat over medium heat. Cook the onion for 3 minutes, or until almost soft, stirring occasionally.

4. Stir in the spinach, half-and-half, cream cheese, and garlic until well blended. Reduce the heat and simmer, covered, for 5 minutes. Remove from the heat.

5. Stir in the salt. Sprinkle with the Parmesan. Serve with the beef.

Nutrition steak and spinach (per serving): Calories: 239, Fat: 8g (Sat: 3.5g), Cholesterol: 64mg, Sodium: 355mg, Carb: 14g, Fiber: 3g, Sugar: 7g, Protein: 29g

A World of Flavors

International seasonal favorites bring the world a li le closer to home

by ian knauer

The holiday season is a time for togetherness, warmth, and comfort, and little inspires that spirit better than the food we share. From slow-simmered Mexican pork stew to seared, marinated Korean steak, these festive recipes are often passed down through generations, carrying with them the flavors of culture, history, and home.

In this international recipe guide, we invite you to take a culinary journey around the globe, discovering the rich traditions behind each dish—from warming Hungarian Paprikash to gently poached Norwegian salmon. Whether you’re seeking to recreate the avors of your heritage, or are looking to explore new traditions, this collection of recipes o ers something warm and comforting for every table. With so many occasions to celebrate throughout the holiday season you could have your turkey and these dishes, too. This season, let these recipes bring the world a li le closer to home.

Pozole Rojo

MAKES 10 TO 12 SERVINGS

Surprisingly little e ort produces a shockingly delicious outcome for this red pozole. It’s no wonder that it takes center stage as a celebratory feast in Mexico, when houses are full of family and friends. The dried chiles do the heavy lifting here, bringing a raisiny depth and a subtle warming heat to this satisfying stew.

2½-3 pounds baby back ribs, separated into riblets

2 onions, peeled and quartered, divided

2 heads peeled garlic, divided

4 bay leaves

1 tablespoon, plus 1 teaspoon salt, divided

3- 4 quarts water

1 tablespoon dried oregano

12 guajillo chiles

2 ancho chiles

¼ cup vegetable oil

2 (25 -ounce) cans hominy, drained

Garnishes: sliced radishes, shredded cabbage, diced white onion, lime, avocado, chopped cilantro

1. In a medium heavy pot, add the pork, 1 onion, half the garlic cloves, and the bay leaves. Cover with water and add 1 tablespoon salt. Bring to a simmer, skimming and discarding any foam, then add the oregano, cover, and simmer 1 hour. Remove the ribs, discarding the bones. Transfer the cooked onion and garlic to a blender and reserve. Coarsely chop the meat and return to the pot.

2. Meanwhile, stem and seed the chiles. Heat a dry large heavy skillet over medium high heat. In batches, toast the chiles by placing them in the hot skillet and pressing on and turning occasionally with tongs until the chiles are fragrant, about 1 minute per batch. Transfer the chiles to another pot with hot water and soak until tender, about 20 minutes, then drain.

3. In the same dry skillet, char the remaining onion and garlic cloves, turning frequently until blackened in places. Transfer the onion and garlic to the blender and add the chiles and 1 teaspoon salt. Puree until smooth.

4. Add the oil to the hot skillet and carefully pour in the puree. Fry the puree, stirring frequently, until thickened, 8 to 10 minutes.

5. Add the puree and the hominy to the pot and simmer 1 hour more. Season with salt to taste and serve with garnishes, as desired.

Nutrition (each per 12 serving): Calories: 330, Fat: 19g (Sat: 5g), Cholesterol: 55mg, Sodium: 1180mg, Carb: 20g, Fiber: 3g, Sugar: <1g, Protein: 18g

TURKEY TIPS

Go brined or go home: Brined turkey will always be better seasoned and more moist than a turkey that is simply salted before it goes in the oven. (Hint: Kosher turkeys are salted and are comparable to brined turkeys.) If you’re brining your own bird, make a salt brine using 3 tablespoons salt per quart of water. Cool the brine, then soak your turkey in the brine, 10 to 12 hours in the refrigerator before roasting.

Salt Water Poached Norwegian Salmon with Dill Yogurt Sauce

MAKES 4 TO 6 SERVINGS ( PHOTO ON PAGE 20)

Think of this approachable fish dish as a gateway to traditional Scandinavian lutefisk—the lye-soaked, rehydrated codfish beloved by perhaps only those who grew up with it. Many ancient seafaring cultures use ocean water as a cooking and seasoning medium for seafood. The proportion of salt to water in this recipe is meant to approximate the sea, and the poaching method (turning o the heat so the water slowly cooks the fish) ensures a tender, moist cook. It’s worth noting the prevalence of yogurt both here and in the Greek roast pork recipe (page 29), an ingredient used the world over as a way to preserve dairy. Here, it becomes the base of a bright herby sauce that blankets the rich salmon. Serve this with a bright salad and some mashed potatoes for a complete, festive meal.

3 quarts water

⅓ cup salt

1 (2-pound) Norwegian salmon fillet

for the dill yogurt sauce

1 cup Scandinavian or Greek-style yogurt ¾ cup finely chopped dill

2 tablespoons grainy mustard

2 tablespoons water

1 teaspoon sugar

1 teaspoon salt

1. In a medium-heavy pot, bring the water and 1⁄3 cup salt to a boil, then drop the fish into the water and bring back to a boil. Remove the pot from heat and cover. Let stand until the fish is just cooked through (and reaches 135°F to 140°F on an instant-read thermometer), about 30 to 35 minutes. Transfer the fish to a serving platter.

2. While the fish cooks, in a medium bowl, combine the yogurt, dill, mustard, water, sugar, and 1 teaspoon salt. Serve the sauce with the fish.

Nutrition (each per 6 servings): Calories: 290, Fat: 17g (Sat: .5g), Cholesterol: 70mg, Sodium: 550mg, Carb: 2g, Fiber: 0g, Sugar: 2g, Protein: 29g

Hot and fast is the way to go: The less time your turkey spends in a dehydrating environment (like an oven!) the moister it will be. Crank your oven to 450 °F and a 14-to 16 -pound bird will be done in record time, 1¾ to 2½ hours. Make sure the internal temperature has reached 165 °F. Check the temperature in the innermost part of the thigh and wing and the thickest part of the breast.

Let it rest: Resting the turkey is a crucial step in retaining moisture in the meat. Let the bird stand and cool at room temperature at least 30 minutes before slicing and serving. – i k

Chicken Paprikash

MAKES 4 TO 6 SERVINGS

Paprikash holds its own sort of alchemy. Preserved sweet peppers (in the form of paprika) and dehydrated tomatoes (in the form of paste) come to life when simmered in broth with just an onion and some garlic. The resulting sauce, when swirled together with a little sour cream, feels like a warm blanket on a chilly Hungarian night. Pure comfort. Don’t skip the accompanying egg noodles. You’ll want them to soak up that sauce.

1½ pounds bone-in chicken thighs

1 teaspoon salt

2 tablespoons unsalted butter

1 large onion, diced

6 garlic cloves, minced

2 tablespoons paprika

2 cups chicken broth or stock

6 ounces tomato paste

12 ounces wide egg noodles

½ cup sour cream

2 tablespoons finely chopped fresh parsley

1. Season the chicken all over with 1 teaspoon salt.

2. In a large heavy skillet, heat the butter over medium-high heat until foam subsides. Brown the chicken, turning once, until browned on both sides, 6 to 8 minutes total. Transfer chicken to a plate.

3. Stir the onion and garlic into the skillet, scraping up any browned bits and stirring occasionally until onion is translucent, about 6 minutes.

4. Sprinkle the paprika over the onion and stir until fragrant, about 30 seconds. Add the broth and tomato paste, whisking to incorporate. Return the chicken to the skillet and reduce heat to medium-low. Cover the skillet and let simmer until the chicken is cooked through, 12 to 15 minutes.

5. Meanwhile, cook the noodles according to package instructions, drain, and have ready to serve with the sauce.

6. Transfer the chicken to a serving plate and whisk the sour cream into the sauce. Pour the sauce over the chicken and sprinkle with parsley. Serve with buttered egg noodles.

Nutrition (each per 6 servings): Calories: 510, Fat: 24g (Sat: 9g), Cholesterol: 150mg, Sodium: 860mg, Carb: 49g, Fiber: 3g, Sugar: 6g, Protein: 24g

Bulgogi

MAKES 4 TO 6 SERVINGS

1½ pounds boneless rib-eye steak

1 small Asian pear or Fuji apple, peeled

6 garlic cloves, minced

4 tablespoons soy sauce

2 tablespoons gochujang (Korean chile paste)

2 tablespoons brown sugar

2 tablespoons vegetable oil, divided

Holidays are a time for sharing and family and no meal can check those boxes better than Bulgogi. Piles of lettuce leaves and mounds of steamy rice are shared at the table and used to wrap salty, sweet steak by hand as part of a ritualized feast celebrated by families across Korea and the world.

2 tablespoons toasted sesame oil

2 tablespoons toasted sesame seeds

4 scallions, thinly sliced accompaniments

A couple heads worth of small whole lettuce leaves, about 1 cup cooked sushi rice, a small bowl of kimchi, sliced fresh green hot chiles

1. Wrap the steaks in plastic wrap and, to make it easier to slice, place in the freezer until partially frozen, 1 to 2 hours. Slice the steak into 1⁄8-inch-thick slices and place in a medium bowl.

2. On the large holes of a box grater, grate the pear around the core, discarding the core. Coarsely chop the grated pear and transfer to a medium bowl. Stir in the garlic, soy sauce, gochujang, and brown sugar. Toss the marinade with the beef. Cover the bowl, then refrigerate for at least 1 hour and up to 12 hours.

3. Have a serving plate ready.

4. Using a large heavy skillet, heat over high heat until hot. Swirl in 1 tablespoon of the vegetable oil, then add half the beef and let cook 1 minute. Stir the beef in the skillet until just cooked through, 1 to 2 minutes more. Transfer the beef to the serving plate. Repeat with the remaining oil and beef.

5. Toss the beef with the sesame oil, sesame seeds, and scallions.

6. Serve the beef in lettuce cups with cooked rice, kimchi, and hot chiles.

Nutrition (each per 6 servings, meat and marinade only): Calories: 330, Fat: 27g (Sat: 9g), Cholesterol: 60mg, Sodium: 350mg, Carb: 5g, Fiber: 1g, Sugar: 3g, Protein: 17g

Tourtiere

MAKES 6 TO 8 SERVINGS

Here in America, we have the silly penchant to put fruit in our pies, but our Northern neighbors (and cooks across Europe) use flaky, buttery pastry as a pedestal for heartier stu —meat! This French Canadian meat pie, gently touched with warm, holiday-invoking spices, is a real comfort swoon. It’ll have you lined up for seconds, then a nap. And, if you’re feeling a little overwhelmed by the holidays this year, you can easily substitute store-bought pie crust for the all-butter pastry in the recipe.

for the pastry

2½ cups all-purpose flour

1 teaspoon salt

2 sticks unsalted butter

6 -8 tablespoons cold water

1 large egg, beaten

for the filling

1 pound potatoes, peeled

2 tablespoons unsalted butter

1 medium onion, diced

1 large carrot, diced

1 large celery stalk, diced

3 garlic cloves, minced

2 pounds meatloaf mix (see Cook’s Note)

1 teaspoon paprika

½ teaspoon cinnamon

½ teaspoon ground mustard

½ teaspoon ground coriander

¼ teaspoon ground allspice Pinch ground clove

½ cup water

1 tablespoon all-purpose flour

1 large egg, lightly beaten

1. Make the pastry: Whisk together the flour and salt in a bowl. Work the butter into the flour with a pastry blender or your fingers until the butter is mostly combined but still has some small, pea-sized lumps. Stir in 6 tablespoons of the water with a fork, then squeeze a small handful of the dough. If it is crumbly, stir in the remaining water, 1 tablespoon at a time. Turn the dough out onto a work surface. Smear the dough with the palm of your hand 3 or 4 times so that it comes together. Divide the dough into 2 mounds and pat them into rounds, then wrap each round of dough in plastic wrap and chill at least 1 hour.

2. Roll 1 round of dough out on a floured work surface with a floured rolling pin. Transfer the dough to a pie plate. Chill the dough at least 30 minutes.

3. Heat the oven to 350°F.

4. Cut the potatoes into 1-inch chunks, then place in a medium saucepan, cover with water, and bring to a boil. Salt the water like you would for pasta, then cover and cook until the potatoes are very tender, about 15 to 20 minutes. Drain the potatoes and reserve.

5. Heat the butter in a large heavy skillet over medium-high heat until the foam subsides. Stir in the onion, carrot, celery, and garlic and cook, stirring occasionally, until the onion is translucent, about 8 minutes. Add the meatloaf mix, stirring and breaking up the meat with a spatula or spoon. Cook, stirring occasionally, until the meat is just cooked through. Stir in the paprika, cinnamon, mustard, coriander, allspice, and clove and cook until fragrant, about 1 minute. In a measuring cup, stir together the water and flour, then stir into the meat mixture, along with the reserved potatoes. Let filling cool to warm.

6. Remove the pie plate from the refrigerator and fill with the meat filling.

7. Roll the remaining pastry in the same manner, topping the pie with the pastry. Roll and crimp the edges of the pastry. Cut a steam hole in the top pastry, then brush with the egg.

8. Bake until the pastry is golden and flaky and the filling is bubbling, about 1 hour. Let cool 15 minutes, then slice and serve. A green salad or roasted vegetables would pair nicely. You could serve with a side of prepared beef gravy, if desired.

Cook’s Note: Meatloaf mix is a packaged mix of equal parts ground beef, pork, and veal. If not available, you could substitute a mix of equal parts ground beef and ground pork.

Nutrition (each per 8 servings): Calories: 670, Fat: 45g (Sat: 22g), Cholesterol: 180mg, Sodium: 380mg, Carb: 45g, Fiber: 3g, Sugar: 2g, Protein: 25g

GREEK ROAST PORK WITH POTATOES AND FETA

Greek Roast Pork with Potatoes and Feta MAKES 8 TO 10 SERVINGS

The yogurt marinade in this rustic pork dish pulls double duty as it tenderizes a well-used part of pig and lends a balancing acidity to this big fat Greek roast, worthy of any wedding, holiday, or family get-together. (Save the rest of the yogurt container for the Dill Yogurt Sauce with Norwegian Salmon recipe). Pro tip: Go heavy on your serving of potatoes, smashing them on your plate to suck up the pan juices from the pork.

1 (5 to 7 pound) bone-in pork shoulder/butt (see Cook’s Note)

1 cup Greek yogurt

¾ cup extra virgin olive oil, divided 2½ teaspoons salt, divided 3- 4 pounds small potatoes, such as fingerlings, left whole

1. Pat the pork dry.

16 ounces feta cheese, cut into ½-inch chunks

1 lemon, thinly sliced

4 sprigs fresh oregano, plus 1 tablespoon fresh oregano leaves

2. Whisk together the yogurt, ¼ cup olive oil, and 2 teaspoons salt, then transfer the pork to a large sealable plastic bag and add the yogurt mixture. Seal the bag and massage the marinade all over the meat. Refrigerate overnight.

3. Heat the oven to 375°F.

4. Wipe the marinade from the meat, discarding the marinade. Place ¼ cup of the olive oil on the bottom of a large roasting pan, then place the pork (with fat cap facing up) on top. Cover with foil and roast 2 hours.

5. Toss the potatoes, feta, lemon, and ½ teaspoon salt with the remaining ¼ cup olive oil.

6. Remove the pork from the oven and uncover. Scatter the potato mixture around the pork, then scatter the oregano sprigs over the roasting pan. Return the pan to the oven and continue to roast until the pork is browned and falling apart, 1½ to 2 more hours.

7. Let the pork stand 20 to 30 minutes, then carve and serve.

Cook’s Note: If you choose to use a boneless pork roast, the weight and cook time would be the same.

Nutrition (each per 10 servings): Calories: 660, Fat: 43g (Sat: 17g), Cholesterol: 135mg, Sodium: 930mg, Carb: 34g, Fiber: 3g, Sugar: 3g, Protein: 3g

Ian Knauer learned how to cook in the hallowed test kitchens of Gourmet magazine. These days, he runs the kitchen on the farm where his wife grows organic vegetables, Amara Kitchen and Tasting Room, in New Hope, Pennsylvania.

The Great Pumpkin

PThis versatile and nutritious gourd is delicious in a range of dishes from savory to sweet

umpkins are synonymous with fall. Every year, jack-o’-lanterns, pumpkin pie, and pumpkin spice lattes are iconic symbols of autumn. But pumpkin isn’t just for pies or lattes—it is a nutrient-rich, flavorful ingredient that can transform a simple dish into a seasonal favorite.

Technically a fruit, pumpkin is high in fiber, low in calories, and an excellent source of vitamin D, making it a healthier alternative to starchy foods like white potatoes. Pumpkin’s subtle sweetness and creamy texture make it a versatile ingredient that is perfect for pasta, soup, and desserts.

In “50 Cozy Recipes for Cooking with Pumpkin, from Savory to Sweet” publisher Ryland, Peters & Small showcases this versatility, and here we share a sampling of recipes from the book, ranging from a sweet pumpkin cake to a savory beef stew. These dishes celebrate the full potential of pumpkin and are sure to bring warmth and comfort to your table. – megan cornell

Pumpkin and Almond Cake

MAKES 8 SERVINGS | RECIPE BY THEO A. MICHAELS

This cake tastes even better the day after it’s been baked, so cover it loosely with foil and enjoy any leftovers the next day. – t a m

1 cup granulated sugar

⅔ cup (10 tablespoons plus 2 teaspoons) butter, at room temperature

4 eggs, whisked

1 ⅓ cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon vanilla extract

1 (15 -ounce) can natural/ unsweetened pumpkin puree

1 cup ground almonds

1. Line an 8-inch round cake pan with parchment paper and set aside. Heat the oven to 400°F.

2. Cream the sugar and butter together in a bowl, then add the whisked eggs and flour along with the spices and vanilla extract, mixing until smooth. Briefly whisk in the pumpkin puree, then mix in the ground almonds.

3. Once fully combined, pour the cake mixture into the lined cake pan and bake in the preheated oven for 1 hour. Leave to cool in the pan on a wire rack before serving.

Cook’s Note: This cake is delicious served with a large spoonful of crème fraîche and a generous sprinkle of ground cinnamon.

Nutrition (per serving): Calories: 430, Fat: 24g (Sat: 11g), Cholesterol: 125mg, Sodium: 40mg, Carb: 49g, Fiber: 4g, Sugar: 28g, Protein: 8g

Tagliatelle with Pan-Fried Pumpkin and Red Pepper Oil

MAKES 4 SERVINGS I RECIPE BY ROSS DOBSON

The pumpkin makes this a wonderfully warming pasta dish for a cold evening. – r d

for the red pepper oil

1 small red bell pepper, sliced

6 large red chiles, sliced

1 small red onion, sliced

4 garlic cloves, peeled but left whole

1 teaspoon cumin seeds

¼ cup olive oil, divided

for the pasta

1 tablespoon light olive oil

31⁄3 cups pumpkin or winter squash, peeled, seeded, and chopped into 1-inch pieces

16 ounces tagliatelle, pappardelle, or any other ribbon pasta

Finely grated zest and juice of 1 unwaxed lemon

1¾ ounces arugula leaves

A large handful of chopped fresh flat-leaf parsley

Salt and black pepper, to taste

1. Heat the oven to 350°F.

2. Put the red bell pepper, chiles, onion, garlic, cumin seeds, and 2 tablespoons of the olive oil in a roasting pan. Cook in the preheated oven for 1 hour, turning often. Transfer the contents of the roasting pan to a food processor while still hot. Add the remaining oil and whizz until smooth. Let cool, then pour the mixture into a clean and dry screw-top jar.

3. Heat the light olive oil in a skillet set over a high heat and add the pumpkin. Cook for 10 minutes, turning often, until each piece is golden brown all over.

4. Meanwhile, cook the pasta according to the package instructions and drain well.

5. Put it in a large bowl and add 2 to 3 tablespoons of the red pepper oil. Add the cooked pumpkin, lemon zest and juice, arugula, and parsley and toss to combine.

6. Season well with salt and pepper and serve immediately.

Cook’s Note: The remaining oil will keep for 1 week when stored in an airtight jar in the refrigerator. It can be added to tomato-based sauces and soups for extra flavor.

Nutrition (per serving): Calories: 520, Fat: 10g (Sat: 1.5g), Cholesterol: 0mg, Sodium: 10mg, Carb: 92g, Fiber: 5g, Sugar: 9g, Protein: 16g

Roasting Pumpkin

MAKES 4 TO 6 SERVINGS ( DEPENDING ON WHAT IT IS BEING USED FOR )

Follow these fail-safe instructions to achieve perfectly roasted pumpkin every time.

1 pumpkin or squash

2-3 tablespoons olive oil

Salt and black pepper

1. Heat the oven to 350°F.

2. Peel and deseed the pumpkin or squash and chop the flesh into mediumsize chunks or wedges, depending on what you are using them for.

3. Tip the pumpkin onto a baking sheet and drizzle over the olive oil. Sprinkle over salt and pepper and use clean hands to thoroughly mix so that the pumpkin is well coated in oil.

4. Bake in the preheated oven for about 30 minutes, or until the pumpkin is tender and starting to turn golden around the edges.

Pumpkin and Sage Mac ‘N’ Cheese

MAKES 6 TO 8 SERVINGS I RECIPE BY LAURA

WASHBURN HUTTON

Earthy sage and sweet pumpkin are a match made in heaven. – l w h

1 pound macaroni

Coarse sea salt, for the cooking water

1 pumpkin (2 pounds) peeled, seeded, and cubed

3 tablespoons vegetable oil

2 tablespoons butter

2 shallots, finely chopped

2¾ cups heavy cream

Leaves from a few sprigs of fresh sage, finely chopped, plus whole leaves to garnish

1¼ cups shredded Grana Padano or Parmesan

¾ cup shredded Cheddar

1 cup fresh breadcrumbs Salt and black pepper, to taste

Cook’s Note: You can also add other flavorings, such as fresh or dried herbs, fresh or dried chile, and/or other spices when coating the pumpkin with oil, so feel free to experiment to find your favorite flavor combinations.

1. Cook the macaroni in a saucepan of salted boiling water according to the package instructions.

2. Heat the oven to 400°F. Roast the pumpkin following the instructions (see above) then set aside.

3. Heat the butter and the remaining oil in a saucepan. Add the shallots and cook over a high heat for 2 to 3 minutes, stirring, until golden. Add the cream, sage, and a pinch of salt and bring to a boil, then reduce the heat. Add the cheeses and stir well to melt.

4. Preheat the broiler/grill to medium–hot.

5. Put the cooked macaroni in a bowl with the pumpkin. Pour over the cream sauce and mix. Taste and adjust the seasoning.

6. Transfer the macaroni mixture to a baking dish and spread evenly. Top with a good grinding of black pepper and sprinkle the breadcrumbs over the top. Broil/grill for 5 to 10 minutes until the top is crunchy and golden brown. Serve immediately garnished with sage leaves.

Nutrition (each per 8 servings): Calories: 720, Fat: 46g (Sat: 26g), Cholesterol: 120mg, Sodium: 370mg, Carb: 55g, Fiber: 3g, Sugar: 8g, Protein: 19g

Beef Stew with Pumpkin and Szechuan Pepper

MAKES 4 TO 6 SERVINGS I RECIPE BY NADIA ARUMUGAM

Fragrant Szechuan pepper gives a wonderful flavor and aroma to this dish. –n a

4 tablespoons dark soy sauce, divided

1 tablespoon crushed Szechuan peppercorns

1 sirloin steak (about 1 pound, 5 ounces), trimmed of fat and thinly sliced against the grain

3 ⅓ cups pumpkin or butternut squash, peeled, seeded, and diced

2 tablespoons peanut oil

2 garlic cloves, thinly sliced

1 tablespoon finely grated fresh ginger

3 tablespoons sweet chili sauce

Small bunch of cilantro leaves, roughly chopped

½ fresh red chile, deseeded and thinly sliced, to garnish

1. Combine half the soy sauce and Szechuan peppercorns in a bowl, stir in the beef, cover, and marinate in the refrigerator for 20 to 30 minutes.

2. Bring a pan of salted water to a boil, then add the pumpkin or squash. Blanch for 5 minutes, or until tender. Drain well and set aside.

3. Heat the peanut oil in a wok or large skillet until hot. Add the beef and stir-fry over high heat for 3 to 4 minutes, or until sealed. Remove the beef from the wok and set aside.

4. Add the garlic and ginger to the wok and stir-fry for 3 to 4 minutes until golden. Add the pumpkin with the sweet chili sauce, remaining soy sauce, and 1 tablespoon water. Bring to a boil, then reduce heat and simmer gently for 2 minutes. Return the beef to the wok and stir-fry until cooked through.

5. Remove from the heat and stir in the chopped cilantro. Divide between 4 to 6 bowls and garnish with the sliced chile.

Nutrition (each per 6 servings): Calories: 240, Fat: 15g (Sat: 4.5g), Cholesterol: 50mg, Sodium: 900mg, Carb: 10g, Fiber: 3g, Sugar: 7g, Protein: 16g

Spicy Pumpkin and Coconut Soup

MAKES 4 TO 6 SERVINGS I RECIPE BY BRIAN GLOVER

This beautiful orange and green soup has a sweet-sour flavor and a spicy kick. – b g

2 tablespoons sunflower oil

6¼ cups pumpkin or squash, peeled, seeded, and cut into chunks

Bunch of scallions, chopped

Pinch salt

1 (2-inch) piece of fresh ginger, peeled and chopped

2 garlic cloves, chopped

2 lemongrass stalks, split lengthwise

2-3 fresh red chiles, deseeded and chopped, plus extra slices to garnish

Large bunch of cilantro, stalks and leaves separated

5 cups vegetable or chicken stock

1 (14 ounce) can coconut milk

2-3 tablespoons Thai fish sauce

Freshly squeezed juice of 1 to 2 limes

1. Heat the oil in a large saucepan over a low heat and cook the pumpkin and scallions with a pinch of salt for about 15 to 20 minutes until soft but not browned.

2. Meanwhile, put the ginger, garlic, lemongrass, chiles, and cilantro stalks in another pan with the stock and simmer, covered, for 20 to 25 minutes. Let cool slightly, then liquidize and strain into the pan with the pumpkin mixture. Discard the debris in the strainer, then liquidize again with the pumpkin mixture until smooth.

3. Return the soup to the rinsed-out saucepan, add the coconut milk, 2 tablespoons fish sauce, and the juice of 1 lime, then reheat, stirring, to just below boiling point. Add more fish sauce and lime juice to taste. Chop most of the cilantro leaves and stir into the soup (keep a few aside to garnish). Heat for a few minutes, but do not allow it to boil.

4. Serve piping hot, topped with a spoonful of crème fraîche (or sour cream) and scattered with the reserved cilantro.

Crème fraîche or sour cream, to serve RECIPES AND PHOTOS FROM “PUMPKIN: 50 COZY RECIPES FOR COOKING WITH PUMPKIN, FROM SAVORY TO SWEET” © 2024 REPRINTED WITH PERMISSION FROM RYLAND PETERS & SMALL.

Nutrition (each per 6 servings): Calories: 240, Fat: 19g (Sat: 13g), Cholesterol: 0mg, Sodium: 1180mg, Carb: 17g, Fiber: 1g, Sugar: 7g, Protein: 4g

Dow nload These

Apps

DCheesy Spinach Artichoke Bread and Dip

Gather together and celebrate with savory bites that are perfect for sharing

elicious appetizers help get the party started. Whether you are hosting a get-together or contributing a dish to share, these twists on some favorites will come through for you. From meaty bites or wine-roasted grapes atop crostini to cheesy artichoke dip baked right into bread, and more, you will have plenty of tasty ideas for parties throughout this season of celebration. – mary subialka

MAKES 6 TO 8 SERVINGS | RECIPE COURTESY OF WISCONSIN CHEESE

1 (1-pound) loaf frozen bread dough

1 tablespoon butter, cubed

1 (5 -ounce) bag fresh baby spinach (about 5 cups), finely chopped

The cheesy deliciousness of fan-favorite spinach artichoke dip is baked right into this bread, made even better with the buttery richness of the savory Parmesan Gouda. Plus, there’s a side of dip for serving. – m s

½ teaspoon pepper

½ teaspoon crushed red pepper flakes

3 garlic cloves, minced

½ cup mayonnaise

½ cup sour cream

1⁄3 cup minced fresh parsley, plus more for garnish

½ teaspoon salt

1 cup water-packed quartered artichoke hearts, rinsed, drained, and coarsely chopped

4 ounces Marieke Gouda Golden cheese, shredded (1 cup)

1 large egg, lightly beaten

2. Heat oven to 350°F.

1. Place frozen bread dough on a greased parchment-lined baking sheet. Flip to grease top. Cover and thaw according to package directions.

3. Melt butter in a large skillet over medium heat. Add spinach and garlic. Cook and stir until spinach is wilted, about 1 to 3 minutes. Cool completely.

4. Combine the mayonnaise, sour cream, 1⁄3 cup parsley, salt, pepper, and red pepper flakes in a large bowl. Stir in artichoke hearts and spinach mixture. Cover and refrigerate 1¼ cups spinach artichoke dip for serving.

5. Roll out dough on a lightly floured surface into a 16 x 10-inch rectangle. Spread remaining spinach artichoke dip on dough to within ½ inch of edges. Sprinkle with Gouda.

6. Roll up dough, jelly-roll style, starting with a long side. Pinch edges to seal. Cut dough in half lengthwise. Rotate dough halves out to expose the filling.

7. Starting at one end, twist one rope. Coil rope on a parchmentlined baking sheet. Twist the second rope. Pinch ends to attach the second rope; continue to coil the rope tightly. Tuck the outer end under the coil. Brush dough with egg wash.

8. Bake for 35 to 40 minutes or until golden brown and a thermometer inserted into bread reads 200°F. Garnish with parsley.

9. Let stand for 10 minutes before removing to a serving platter. Serve with reserved spinach artichoke dip.

Nutrition (each per 8 serving): Calories: 340, Fat: 20g (Sat: 6g), Cholesterol: 55mg, Sodium: 710mg, Carb: 30g, Fiber: 2g, Sugar: 2g, Protein: 9g

Ricotta Toast with Wine-Roasted California Grapes

MAKES 12 APPETIZER SERVINGS (2 TOASTS/SERVING )

RECIPE COURTESY OF GRAPES FROM CALIFORNIA

The sweet and savory wine-roasted grapes are a perfect complement with mild and creamy cheese in these bites. – m s

3 cups Grapes from California

¾ cup Chianti or other full-bodied red wine

2 tablespoons white or traditional balsamic vinegar

1 tablespoon extra virgin olive oil

¼ teaspoon sea salt

24 soft or toasted baguette slices (see Cook’s Note)

1¼ cups part-skim ricotta cheese

Finely grated lemon zest Basil leaves for garnish, if desired

1. Heat the oven to 425°F. Line a baking sheet with a large piece of foil, and fold in the sides slightly to form a rim.

2. Place grapes on foil and top with wine, vinegar, olive oil, and sea salt. Stir lightly to coat grapes with mixture. Roast for 30 minutes, stirring every 10 minutes. Remove grapes with a slotted spoon and cook juices for 8 to 10 minutes more or until thickened, making sure not to burn. (Swirling the pan occasionally helps to cook evenly.) Let cool slightly, then pour over roasted grapes.

3. Top each baguette slice with about 2 rounded teaspoons of ricotta cheese. Top with grapes and a bit of the juices. Grate lemon zest over the top. Garnish with basil leaves, if desired.

Cook’s Note: To toast the baguette slices, place on a baking sheet and brush lightly with olive oil. Bake at 375°F to 400°F for about 10 to 15 minutes, depending on the thickness of the slices, flipping halfway through cooking, until lightly browned and crisp. Or, broil 1 to 2 minutes per side, watching closely to avoid burning, until browned and crisp.

Nutrition (per serving): Calories: 160, Fat: 4g (Sat: 1.5g), Cholesterol: 10mg, Sodium: 250mg, Carb: 24g, Fiber: 0g, Protein: 6g

Chili Roasted Potatoes with Avocado Crema

MAKES 6 TO 8 SERVINGS | RECIPE BY LISA LIN, COURTESY OF THE IDAHO POTATO COMMISSION

Comforting slices of spiced potatoes are perfectly balanced with a cool, creamy dip. – m s

for the roasted potatoes

2 pounds Yukon gold potatoes

4 tablespoons olive oil, divided

1½ teaspoons salt, divided

2 teaspoons chili powder

1 teaspoon granulated garlic

for the avocado crema

½ large ripe avocado

3 tablespoons chopped cilantro

2½ tablespoons low-fat yogurt

½ tablespoon lemon juice

1 teaspoon onion powder

¾ teaspoon chili powder

¼ teaspoon salt

1. Scrub the potatoes and slice them into ½-inch thick rounds. Peel the potatoes if you prefer not to eat the skins. If you are working with large Yukon potatoes, cut each slice in half so that you end up with half-moons.

2. Adjust the racks in your oven, sliding one into the lowest position. Heat oven to 450°F. Place a large rimmed baking sheet on the lowest rack as the oven heats up.

3. Place the potatoes in a medium pot and fill it with water, until it is about 1 inch above the potatoes. Add 1 teaspoon of salt in the pot. Bring the water to a boil and reduce the heat to medium-low. Let the potatoes simmer for about 3 to 4 minutes. You want to be able to pierce the outer part of the potatoes, but they should not crumble.

4. Drain the water and leave the potatoes in the pot. Drizzle the potatoes with 2½ tablespoons of oil, place the lid on the pot, and shake. Remove the lid and sprinkle the potatoes with the chili powder, and garlic, replace the lid and shake gently to coat. The surface should look a bit powdery.

5. Take the heated baking sheet from the oven and pour the remaining oil over it. Swirl the oil around so that it covers more surface area of the baking sheet. Line the potatoes on top of the baking sheet in a single layer. Sprinkle the remaining ½ teaspoon of salt over the potatoes.

6. Bake for 10 minutes and rotate the baking sheet. Bake for about another 5 to 10 minutes. Leave them in for 10 minutes if you want very browned potatoes. Take the potatoes out and flip them over with tongs or a spatula. Bake the potatoes for another 10 to 15 minutes, until the bottoms are golden brown.

7. When the potatoes are nearly done, prepare the Avocado Crema by blending all the ingredients in a food processor until smooth. Serve the potatoes with the crema.

Nutrition (potatoes each per 8 servings): Calories: 160, Fat: 7g (Sat: 1g),

Cholesterol: 0mg, Sodium: 450mg, Carb: 24g, Fiber: 3g, Sugar: <1g, Protein: 2g

Nutrition (crema per serving): Calories: 20, Fat: 1.5g (Sat: 0g),

Cholesterol: 0mg, Sodium: 85mg, Carb: 1g, Fiber: <1g, Sugar: 0g, Protein: 0g

Mini Merry Meatballs

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

This is the perfect recipe for a holiday appetizer or a tailgating snack. –biwfd

½ pound ground beef brisket (see Cook’s Note)

¼ pound ground beef rib-eye steak boneless (see Cook’s Note)

¼ pound ground beef (80% lean)

1 cup seasoned stu ng mix

1 egg, slighlty beaten

3 tablespoons water

1 teaspoon minced garlic

¼ teaspoon salt

1⁄8 teaspoon pepper

for the cranberry barbecue sauce

2 teaspoons vegetable oil

½ cup chopped white onion

1 tablespoon minced garlic

2½ cups fresh cranberries

½ cup orange juice

½ cup water

1⁄3 cup ketchup

¼ cup light brown sugar

2 tablespoons cider vinegar

2 tablespoons molasses

½ teaspoon ground red pepper

1. Heat oven to 400°F. Combine brisket, rib-eye, ground beef, stu ng mix, egg, water, garlic, salt, and pepper in large bowl, mixing lightly but thoroughly. Shape into 24 (1-inch) meatballs.

2. Spray a rack with cooking spray and place in a broiler pan. Place the meatballs on the prepared rack and pan and bake in the preheated oven 18 to 20 minutes until they reach an internal temperature of 160°F.

3. Meanwhile, prepare the Cranberry Barbecue Sauce. Heat oil in medium saucepan over medium heat. Add onion and garlic. Cook and stir 2 to 3 minutes or until tender, but not brown. Add remaining ingredients, stirring to combine. Bring to boil; reduce heat and simmer 20 minutes or until cranberries burst and mixture has reduced to thick consistency, stirring occasionally. Remove from heat; cool slightly.

4. Transfer mixture to blender container. Cover, allowing steam to escape. Process until smooth. Season with salt, as desired.

5. Serve meatballs with barbecue sauce.

Cook's Note: Brisket and rib-eye can be ground using a food processor fitted with steel blade or grinder attachment of a stand mixer. Cut 8 ounces well-trimmed brisket into 1½-inch pieces (4 ounces well-trimmed rib-eye) and process until ground. Alternatively, ask your butcher to grind the beef. Or, you may use all ground beef in place of ground brisket and rib-eye, if desired.

Nutrition (per meatball): Calories: 66, Fat: 2g (Sat: 1g), Cholesterol: 19mg, Sodium: 108mg, Carb: 8g, Fiber: 0.7g, Protein: 4g

Bite-Size Sweet and Spicy Beef Ribs

MAKES 8 SERVINGS | RECIPE COURTESY OF BEEF, IT’S WHAT’S FOR DINNER

Impress your party guests with these sweet and spicy bite-size beef ribs. Using country-style ribs, chili garlic sauce, and brown sugar, this recipe will be a big hit. – biwfd

1 cup mirin

½ cup sweet chili garlic sauce

½ cup water

¼ cup light brown sugar

¼ cup agave nectar or honey

1 teaspoon minced fresh ginger

1. Heat oven to 325°F.

1½-2 pounds beef country-style ribs, cut into 2-inch pieces

1 tablespoon fresh lime juice

1 tablespoon reduced-sodium soy sauce

Minced fresh chives, for garnish (optional)

2. Combine mirin, sweet chili garlic sauce, water, brown sugar, agave nectar, and ginger in an oven-safe stockpot over medium heat, stirring occasionally until sugar dissolves.

3. Place beef ribs in the stockpot and bring to a boil. Reduce heat and cover tightly.

4. Continue cooking in 325°F oven 1¾ to 2 hours or until beef is fork-tender.

5. Remove beef and keep warm. Skim fat from cooking liquid. Bring to a boil, reduce heat, and cook 12 to 15 minutes or until sauce is reduced by half. Stir in lime juice and soy sauce. Return beef to cooking liquid and cook 1 to 2 minutes or until heated through, stirring occasionally.

6. Sprinkle beef with chives, if desired. Serve with remaining sauce for dipping, if desired.

Nutrition (per serving): Calories: 290, Fat: 10.8g (Sat: 4.7g), Cholesterol: 51mg, Sodium: 668mg, Carb: 36g, Fiber: 0g, Sugar: 28g, Protein: 15g

Hot Crab Phyllo Bites

MAKES 30 | RECIPE COURTESY OF ATHENS FOODS

Savor these delectable bites that feature creamy crab filling mixed with tomatoes, green onions, and a touch of horseradish, all baked in crispy phyllo shells. These bite-size appetizers are ideal for any gathering. – a f

2 (15 -count) packages Athens Phyllo Shells, thawed (see Cook’s Note)

1 (8-ounce) tub vegetable or plain cream cheese, softened

1 (6-ounce) can lump crabmeat, drained and chopped

1. Heat the oven to 350°F.

2 small plum tomatoes, chopped ¼ cup chopped fresh spinach (optional)

2 tablespoons chopped green onion

2-3 tablespoons horseradish Paprika, for garnish

2. In a medium bowl, combine cream cheese, crabmeat, tomatoes, spinach (if using), green onion, and horseradish until well blended.

3. Place shells on a baking sheet. Spoon filling into shells. Sprinkle with paprika.

4. Bake for 15 to 20 minutes, until the filling is hot and the shells are crispy. Serve warm.

Cook’s Note: To thaw the frozen phyllo shells, place on the counter at room temperature about 30 minutes.

Nutrition (per bite): Calories: 50, Fat: 3.5g (Sat: 2g), Cholesterol: 15mg, Sodium: 70mg, Carb: 5g, Fiber: 0g, Sugar: 4g, Protein: 1g

Bacon-Wrapped Water Chestnuts

MAKES ABOUT 45 , OR 15 (3 -PIECE ) SERVINGS RECIPE BY LAUREN ALLEN, TASTES BETTER FROM SCRATCH

This Rumaki-inspired family-favorite recipe is addicting, with crunchy water chestnut and crispy bacon baked with a brown-sugar glaze. They’re a fun appetizer for holidays and game day—or any time! – l a

½ cup light brown sugar ¾ cup ketchup

1 tablespoon Worcestershire sauce

1 pound bacon, classic cut, not thick cut

3 (8-ounce) cans whole water chestnuts

1. Heat the oven to 400°F.

2. Mix brown sugar, ketchup, and Worcestershire sauce together. Set aside.

3. Cut bacon slices in thirds. Wrap each water chestnut with 1 piece of bacon and secure with a toothpick.

4. Line a large baking sheet with foil, then place a wire cooling rack on top of it. Place bacon-wrapped chestnuts on the wire rack and cook in the oven for 25 minutes.

5. Add Glaze: Use the toothpicks to lift each bacon-wrapped chestnut up and dunk in the glaze to fully coat it.

6. Place back on rack on baking sheet and bake again for 25 to 30 more minutes, or until bacon is crisp. Serve warm.

Cook’s Notes:

n To make ahead: Wrap water chestnuts in bacon and secure with toothpick. Cover well and keep in the refrigerator for up to 24 hours. Continue with baking and glazing recipe instructions.

n Keep any leftovers in an airtight container in the refrigerator for up to 2 days.

Nutrition (per 3-piece serving): Calories: 90, Fat: 4g (Sat: 1.5g), Cholesterol: 10mg, Sodium: 330mg, Carb: 8g, Fiber: 0g, Sugar: 8g, Protein: 4g

Sweet TOOTH

INDULGE IN THE ART OF TRADITIONAL ITALIAN BAKING

R ECIPES BY URSULA FERRIGNO

PHOTOS BY CLARE WINFIELD

In Italy, desserts are more than just after-dinner treats; they’re essential aspects of everyday life. Whether it’s a morning pastry enjoyed with espresso or a pick-me-up after the riposo (the Italian siesta), desserts can—and should—be enjoyed at any time of day, and an excuse is rarely required to indulge.

Italy’s sweet tooth is rooted in history and has long been shaped by global influences—from the Venetians, who were among the first in Europe to refine and trade sugar, to the Arabs in Sicily, who introduced many of the fruits and nuts used in Italian baked goods today. The sweet flavors in the Italian palate pair well with the country’s fondness toward celebration, and cakes, pastries, and biscuits are commonly associated with birthdays, holidays, weddings, religious festivals, and other special events.

In “Dolci Italiani: Desserts, Cakes & Other Sweet Bakes From Italy,” chef, teacher, and food writer Ursula Ferrigno pays tribute to the timehonored tradition of Italian baking. From cakes and meringues to panna cotta, this collection of recipes is sure to bring the sweet spirit of indulgence to your own kitchen throughout the season. – macy harder

Ciambellone

MAKES 12 SERVINGS

Spiced Pear and Walnut Cake

4 extra-large eggs, separated

½ cup plain yogurt

Scant ½ cup olive oil

1 cup superfine sugar

2 teaspoons vanilla extract

Finely grated zest of 2 lemons

4 teaspoons ground ginger

2 teaspoons mixed spice

2 teaspoons ground sweet cinnamon

Dairy free and wonderfully moist, this is a showstopper of a cake. In Italy, we would serve it as a merenda (snack) or enjoy a slice in a pasticceria with a co ee. Pecans are a wonderful substitute for the walnuts, if preferred. – ursula ferrigno

1 cup toasted and finely chopped walnuts

2 pears, peeled and chopped into 1⁄2-inch chunks

2 ½ cups Italian 00 flour

4 teaspoons baking powder

½ teaspoon sea salt

Powdered sugar, for dusting

Whipped ricotta, to serve

1. Heat the oven to 350°F. Grease a quart Bundt pan very well. It is best to use a cake release spray or liquid to coat the inside of the pan.

2. Whisk the egg whites in a large bowl until sti

3. In a separate large bowl, beat together the yogurt, oil, sugar, and egg yolks, then add the vanilla, lemon zest, spices, nuts, and pears.

4. Stir in the flour, baking powder, and salt and beat until smooth. Gently fold in the egg whites until mixed.

5. Pour the batter into the prepared pan and bake in the preheated oven for 35 minutes until well risen and golden. Remove from the oven and allow the cake to cool in the pan before inverting onto a wire rack to cool completely. When completely cool, dust the top with powdered sugar and serve with whipped ricotta.

Excellent enjoyed with a co ee.

Nutrition (per serving): Calories: 250, Fat: 9g (Sat: 1.5g), Cholesterol: 65mg, Sodium: 290mg, Carb: 22g, Fiber: 2g, Sugar: 21g, Protein: 5g

Fragrant Co ee and Cinnamon Loaf Cake

Torta al ca è e cannella MAKES 12 SERVINGS

This cake is the perfect combination of flavors and really easy to make and to enjoy. Co ee cakes are always winners in my eyes. This is one of my most requested recipes. – u f

¾ cup, plus 1 teaspoon unsalted butter, softened

¾ cup, plus 2 teaspoons soft light brown sugar

3 extra-large eggs

3 tablespoons cold Italian espresso co ee

2 teaspoons ground cinnamon

11⁄3 cups Italian 00 flour

2 teaspoons baking powder

for the frosting

2⁄3 cup unsalted butter, softened

1½ teaspoons ground cinnamon, plus extra to finish, if desired

2 tablespoons cold Italian espresso co ee

2 cups powdered sugar

2 teaspoons vanilla extract

1. Heat the oven to 350°F. Grease a standard loaf pan.

2. Whisk the butter and sugar together until light and flu y using a handheld mixer or stand mixer.

3. Add the eggs one by one, mixing until well combined. Add the co ee and cinnamon, then sift over the fl our and baking powder and gently fold until well combined. The mixture should be damp, with a plopping consistency.

4. Pour the mixture into the prepared pan and bake for about 20 to 25 minutes until golden. Leave in the pan to cool for 8 minutes, then turn out onto a wire rack to cool completely.

5. Make the frosting by combining the butter, cinnamon, co ee, powdered sugar, and vanilla together in a food processor or stand mixer. Adjust the flavors to your liking.

6. When the cake is cold, spread the frosting over the top and sides. Add an extra sprinkling of cinnamon to finish if you love the flavor, like me.

Nutrition (per serving): Calories: 370, Fat: 23g (Sat: 14g), Cholesterol: 105mg, Sodium: 105mg, Carb: 32g, Fiber: <1g, Sugar: 31g, Protein: 3g

Pistachio Meringues

Meringhe al pistachio

MAKES 10

Meringues always remind me of Mummy. She made these with elegant ease for us to devour, and often served them at parties sandwiched together with cream. – u f

4 extra-large egg whites

Pinch of cream of tartar

½ cup, plus 2 teaspoons superfine sugar

¾ cup, plus ¼ tablespoon powdered sugar

3 tablespoons chopped pistachios

¼ teaspoon rose water (optional)

1 teaspoon grated orange zest Pistachio Cream (see recipe below), to serve (optional)

1. Heat the oven to 275°F. Line 2 large baking sheets with parchment paper and set aside.

2. Place the egg whites in a large bowl, add the cream of tartar, and whisk until sti peaks form. Add a spoonful of the superfine sugar and whisk again. Continue to do this, a few spoonfuls at a time, whisking after each addition.

3. Now do the same with the powdered sugar, working quickly so you don’t lose volume, and you end up with a sti , shiny mixture.

4. Finally, whisk 2 tablespoons of the pistachios, the rose water (if using), and the orange zest into the meringue mixture quickly.

5. Spoon the mixture onto 2 large, lined baking sheets, adding about 2 generous tablespoons per meringue. Sprinkle the tops with the remaining pistachios, reduce the oven temperature to 250°F, and bake for 45 minutes. Leave the meringues in the oven until they are cold with the door ajar. Serve with the Pistachio Cream, if desired.

Nutrition (per serving): Calories: 90, Fat: 1g (Sat: 0g), Cholesterol: 0mg, Sodium: 20mg, Carb: 19g, Fiber: 0g, Sugar: 18g, Protein: 2g

pistachio cream

Crema dolce di pistacchio MAKES A 7 -OUNCE JAR

This Sicilian specialty can be enjoyed in many ways: added to whipped cream as a filling for profiteroles, in tarts or pies, and quite simply on toast. I also love it in tiny half-moon pastries for breakfast with a strong espresso. – u f

2 cups raw unsalted pistachios

5 ½ ounces white chocolate, broken into pieces

Scant ½ cup heavy cream

1. Soak the pistachios in warm water for 20 minutes. Drain, then leave to cool.

2. Melt the white chocolate in a heatproof bowl over a pan of hot water, then leave to cool.

3. Place the nuts, chocolate, and cream in a food processor and blend until bright green, luscious, and smooth. Decant into a jar and store in the fridge for up to 2 weeks.

Nutrition (per 1-tablespoon serving): Calories: 180, Fat: 13.5g (Sat: 4.5g), Cholesterol: 7.5mg, Sodium: 100mg, Carb: 12g, Fiber: 1.5g, Sugar: 8.5g, Protein: 4g

Panna Cotta

MAKES 8 TO 10 SERVINGS

Panna cotta means ‘cooked cream’, and it can be enjoyed in so many ways, from varying degrees of wobbliness to myriad shapes and flavors. I have opted for individual desserts in small molds. However, do bear in mind that it can be made in a loaf shape, which cuts well when serving for a crowd and looks very elegant. This recipe can also be halved with ease. – u f

¾ cup superfine sugar

4 cups whole milk, divided

5 sheets of gelatin

2 cups heavy cream

¾ cup powdered sugar

2 tablespoons rum

1 tablespoon dry Marsala

2 teaspoons vanilla extract to serve

Crushed toasted hazelnuts

Chocolate shavings

Whipped cream (optional)

1. Warm the individual 3.5-inch (6-ounce) ramekins/molds or a 9x5-inch loaf pan in the oven preheated to its lowest temperature, 250°F.

2. Heat the sugar in a small saucepan over a medium heat. Do not stir until the sugar begins to melt around the edges, then stir with a wooden spoon until the sugar dissolves into a smooth syrup that is nutty brown in color.

3. Quickly pour the caramel into the warm molds or pan, then lift and rotate them to evenly coat the inside before the caramel sets and hardens.

4. Pour ¼ cup of the milk into a small bowl, add the gelatin, and leave to soften for about 2 to 3 minutes.

5. Scald the remaining milk, then remove the pan from the heat and add the gelatin mixture. Stir to dissolve completely.

6. In another saucepan, combine the cream with the powdered sugar and warm to a medium heat. Do not boil! Stir constantly until the sugar is completely dissolved. Pour the cream mixture into a bowl and combine with the milk mixture, then leave to cool.

7. When cool, stir in the rum, Marsala, and vanilla extract. Pour through a fine-mesh strainer into the caramel-coated molds or pan. Refrigerate for several hours until firm.

8. Turn the individual panna cottas out on to serving plates (or turn out from the loaf pan and cut into slices) and serve topped with crushed toasted hazelnuts, chocolate shavings, and any of the syrup from the mold drizzled over the top.

Cook’s Notes

■ The addition of a little whipped cream on the side, if desired, is also wonderful.

■ The dessert will unmold very easily if kept cold.

Nutrition (per serving): Calories: 330, Fat: 20g (Sat: 13g), Cholesterol: 65mg, Sodium: 60mg, Carb: 29g, Fiber: 0g, Sugar: 29g, Protein: 5g

Amaretti Mombaruzzo

Amaretti (ricoperti al cioccolato)

MAKES 14 SERVINGS

I first enjoyed these as a shop-bought cookie, then had to find out more about them and learn how to make them myself as they were so delicious. They're from the Piedmont region in Italy and are absolutely delicious. – u f

2 extra-large egg whites

1 cup ground almonds (freshly and finely ground for max flavor)

½ cup, plus 4 teaspoons superfine sugar

Grated zest of 1 lemon

2 drops of natural almond extract for the topping 4 ounces dark/bittersweet chocolate 1 teaspoon unsalted butter

1. Heat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

2. With a handheld whisk or in a stand mixer, whisk the egg whites until firm peaks form.

3. Add the ground almonds, sugar, lemon zest, and almond extract and mix on a low speed until well incorporated.

4. Divide the mixture into [golf ball-size] balls, each about 1 ounce, and place on the prepared baking sheet. Bake in the preheated oven for 13 minutes until golden. Leave to cool on a wire rack until cold.

5. Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water. Half-dip the Amaretti in the melted chocolate and leave to set. Enjoy with an espresso.

Nutrition (per serving): Calories: 120, Fat: 7g (Sat: 2g), Cholesterol: 0mg, Sodium: 10mg, Carb: 14g, Fiber: 2g, Sugar: 12g, Protein: 3g

LINING ROUND CAKE PANS

Place a sheet of parchment paper on your work surface. Cut a strip about 2 inches taller than the height of the pan, making sure it is long enough to wrap around the inside of the pan.

Fold over one long edge of strip by roughly 1 1⁄4 inches. Make a series of small cuts along this folded edge.

Take another sheet of parchment paper and draw a circle around base of the pan. Cut out the circle.

Lightly grease the bottom and sides of the pan with butter. Press the strip around the sides of the pan with the cut edge folded into the center of the base. Lay the paper circle in the bottom of the pan over the cut edge.

Chestnut, Chocolate, and Hazelnut Cake

Torta di castagne, cioccolato e nocciole

MAKES 6 TO 8 SERVINGS

This is perfect as an alternative to Christmas cake. It has a celebratory feel with the inclusion of orange, chestnut, and brandy. It can also be made dairy free very successfully by using plant-based alternatives. – u f

2 cups cooked chestnuts

2⁄3 cup whole milk

2¾ ounces dark/bittersweet chocolate (70% cocoa solids, roughly chopped)

1⁄3 cup hazelnuts, toasted and chopped

¼ cup unsalted butter, softened

2⁄3 cup superfine sugar

3 extra-large eggs, separated 1 tablespoon brandy

Grated zest of ½ orange

3½ ounces sweetened chestnut spread

½ cup crème fraîche

Powdered sugar, for dusting (optional)

1. Heat the oven to 350°F. Grease and line a 7-inch cake pan with parchment paper (see the box on page 50 for tips).

2. Soak the chestnuts in the milk for 10 to 15 minutes until soft, then drain and discard the milk.

3. Whiz the chocolate in a food processor until it forms a coarse paste, then set aside. Rinse out the processor, then add the chestnuts and hazelnuts and blend to a rough paste. Set aside.

4. Put the butter and sugar in the processor and cream together until smooth. Add the egg yolks, one at a time, then add the brandy and orange zest. When everything is well combined, transfer to a large bowl and fold in the chocolate and chestnut mixture.

5. Whisk the egg whites to sti peaks and beat 2 tablespoons into the cake mixture to loosen, then fold in the rest. Tip the mixture into the prepared pan, level the surface, and bake for 30 minutes until risen and firm to the touch. Allow to cool for 10 minutes, then carefully turn out onto a wire rack. Remove the baking paper and let cool completely.

6. Swirl the chestnut spread through the crème fraîche and serve with the cake, lightly dusted with powdered sugar, if desired.

Nutrition (per serving): Calories: 420, Fat: 22g (Sat: 11g), Cholesterol: 105mg, Sodium: 45mg, Carb: 49g, Fiber: 2g, Sugar: 31g, Protein: 7g

RECIPES AND PHOTOS FROM “DOLCI ITALIANI: DESSERTS, CAKES & OTHER SWEET BAKES FROM ITALY” BY URSULA FERRIGNO © 2025 REPRINTED WITH PERMISSION FROM RYLAND PETERS & SMALL.

LOVE COOKING UP

Randy and Katherine Feltis’ debut cookbook is an ode to epic food and romance—served up right at home

BY EMMA ENEBAK

What do love and food have in common? They can both be warm and comforting; at times spicy and intense, sweet or intoxicating. But when it comes down to it, they have the same effect—they are the quickest ways to the heart. Or at least, that’s what Randy and Katherine Feltis would tell you, the social media-famous couple behind the popular “Katherine Wants” TikTok series, owners of Salty Blonde Bagel Bar in Ontario, and co-authors of their debut cookbook “Katherine Wants, Randy Cooks.”

The concept is simple—what Katherine wants, Randy not only cooks, but cooks with a sprinkle of personality and whimsy that breathes romance into the couple’s everyday life. From daring, uncharted dishes that stray far outside their comfort zone to a classic date-night spread of king crab and Laurent-Perrier bubbly, the Feltises have found food to be their most thrilling, uniting, and spark-igniting asset. And with a following of nearly 800,000 on TikTok, it seems their online fans agree. Peppered with insightful relationship advice dubbed “love taps” and split into 11 sections representing the various stages of a blossoming relationship (from “breaking the ice” to “growing old together”), the couple’s debut cookbook is not only a guide to excellent home cooking, but a love le er to love itself. We caught up with Randy this summer to learn more about the couple’s passion for food, spontaneity, travel, and (lots of) wine, uncovering the ins and outs of their rst co-authored cookbook.

Let’s start with the obvious—what was the dish that first made Katherine say, ‘Randy, you have to cook this again’?

That does happen a lot. There are certain dishes that Katherine absolutely adores that I make, but there’s one in particular, she just has to have it. And that’s the Oscar’s maple syrup smoked salmon. Whenever her family’s coming over, or anyone’s coming over to the house, she’ll say, ‘You’ve got to get a side of salmon.’ I automatically know what she means. So that was probably the first one that stood out to her. It’s been the clear winner over time.

Your ‘Katherine Wants’ videos on social media developed a loyal following— how did you see these videos making a positive impact in the community? With online [content], I feel like it should only be positive. I know that some people like a little bit of chaos, a little bit of pushback, but we always feel like it should be positive. We would never go and review a restaurant and say, ‘Oh, it’s crap. Don’t go there.’ We just wouldn’t review it, right? So, we took that theory and we did that with ‘Katherine Wants.’ We want to celebrate and show the positive side of food and how it can enrich your life. And the response was overwhelming. In the

beginning, the amount of people recreating every single recipe was bonkers. We have this one-pan potato dish that’s really simple; you just put the potatoes in the pot, evaporate the water with some fats and some other flavorings. And for years afterward, people still send us pictures. ‘Hey, I made the onepan potatoes,’ and so on. It’s a beautiful feeling that we kind of changed people’s lives at home because they figured out a better way to make potatoes.

What inspired you to translate that online presence into your debut cookbook, ‘Katherine Wants, Randy Cooks’?

That was a natural thing. A publisher approached us and said, ‘You guys have a great audience, and we think this would really work in a cookbook.’ Katherine and I sat down, we discussed it, and she said, ‘You could give them the maple syrup smoked salmon recipe.’

There aren’t only great recipes, but also some gorgeous imagery in the book. How did you and Katherine curate the design, styling, etc.?

We didn’t get a food stylist, we just shot it all here at the house. Katherine would help a lot with the plates, and I’m glad we went that route instead of using a food stylist, because I wanted it to be real.

I wanted it to be attainable for home cooks. Another thing we did is we bought all the food at the grocery store instead of going through restaurant suppliers, because I wanted the food to look like what readers should be making at home. … I didn’t want to write a cookbook for chefs; I wanted to write a cookbook for home cooks.

What surprised you most about co-authoring a book together? Did it strengthen your relationship or test it in any way?

Oh, that is a fabulous question. It’s difficult to work with your loved one on certain levels, and then it’s so much better and helps us on other levels. It’s the same as when we work on TikTok together, where Katherine brings a new element to it. I’m a professional chef and have worked in kitchens all my life, so I can be a little rough around the edges, where Katherine brings this level of elegance to it. The book is my food through Katherine’s wants, but then the style of it is all Katherine, and it just brings it together as this beautiful little package. Sometimes we hit our heads together for a bit, but it’s always about compromise, just like every relationship. It turns out to be not all Randy, not all Katherine, but something beautiful in between.

MAKES 4 SERVINGS

PERNOD CHICKEN

PREP TIME: 10 MINUTES

COOK TIME: 40 MINUTES

This recipe was passed down to Katherine by her Omee (grandmother). Katherine grew up enjoying this dish on a weekly basis. Thankfully, she was happy to share it with Randy to keep the tradition alive. It’s one of our favorite chicken dishes due in large part to the Pernod, a French anise-flavored liqueur that gives it a magical flavor (so magical that Katherine laps up the sauce with a spoon). We love walking down memory lane whenever we whip this up for dinner.

– randy and katherine feltis

4 -6 bone-in, skin-on chicken thighs

1 teaspoon kosher salt, divided 1 teaspoon ground black pepper, divided

2 tablespoons extra virgin olive oil, divided

12 cipollini onions, halved horizontally and peeled (see Editor’s Note)

12 cloves garlic, sliced

½ cup dry white wine

¾ cup Pernod

¾ cup chicken stock

1 medium head fennel, cut from top to bottom into ½-inch-thick pieces Cooked rice or potatoes, for serving

1. Season the chicken thighs with ¾ teaspoon each of the salt and pepper.

2. Preheat a large braiser or deep-sided cast-iron frying pan over medium-high heat, then pour in 1 tablespoon of the olive oil. Sear the seasoned chicken thighs skin side down until shattering crisp, about 4 minutes. Turn the chicken over and add the garlic and onions. When the aromatics begin to brown, deglaze the pan with the white wine and cook until the liquid is reduced by half, about 2 minutes.

3. Add the Pernod and reduce by half, then pour in the chicken stock. Simmer gently for 18 to 20 minutes, until the chicken reaches an internal temperature of 160°F.

4. Drizzle the fennel with the remaining tablespoon of olive oil and season with the remaining ¼ teaspoon each of salt and pepper. Then, in a separate large frying pan over medium heat, gently sear the seasoned fennel. When it has a nice crust on one side, turn it and sear the other side, about 4 minutes per side.

5. Serve the chicken and fennel with rice or potatoes and top with the pan sauce.

LOVE TAP: Be sure to use chicken thighs for the win! They are a better option than breasts, not only financially but flavor-wise as well.

Editor’s Note: If cipollini onions are not available, you could substitute pearl onions or shallots.

How do you think food has the potential to strengthen relationships? Have you seen this in your own relationship over the years?

I couldn’t date somebody who doesn’t love to eat. I’ve tried that. It doesn’t work. I can’t go for salads every night. Don’t get me wrong, I like salads, but I can’t eat salads every day. It’s just so refreshing to date somebody who gets excited about getting in the car and traveling for two hours to go to a new sub shop—that’s a date for us. Katherine comes off sometimes a little high-end, because she can be that way, but at the same time, you can make her happy on a day date, getting the $ 18 submarine. And that’s truly what love should be all about.

Was there ever a dish that Katherine wanted that totally flopped in the kitchen? Was there ever one you swore you wouldn’t make that turned out amazing?

Oh, you’re testing me now. There was this one. It’s got a special Czech name, and I can’t remember it, but basically, it’s a goulash that Katherine wanted me to make, and it was all her. And I didn’t get it, but I still said, ‘I’ll give it a go, sure.’ It was unbelievable. Braised pork shoulder with sauerkraut, a little bit of tomato, and just outrageously tender, delicious, and amazing.

We’ve also had some flops over the years, and we had a little series of ‘what Katherine doesn’t want,’ where I made dishes she didn’t like and I tried to turn her over. There’s a beef liver, which I love. It’s amazing. I cook it to medium-rare, poppy seed crusted, and do a champagne shallot sauce, and Katherine is still a no. I never convinced her to like it.

Let’s go back to your book. So, if readers could only make one recipe from the book to impress someone on a rst date, what would you say it should be? And what cocktail should they pair it with? You’re going to make the Olive Oil Chocolate Tart. It’s so bloody simple. The crust might be not-so-simple, but you could just buy a pie crust and do the filling, and then it’s a no-bake. It’s so easy. You just let it set, you sprinkle some sea salt on it, and it just melts in your mouth. It’s heaven. You would obviously pair that up with the Espresso Martini.

You mentioned a few different restaurants from your travels as inspiration points. How did your love for travel shape the cookbook recipes, and are there any secret nods to some of your favorite spots?

I believe travel is everything, and Katherine is very well traveled. She likes to take me places, and it’s always planned around the food, what we’re going to eat. We’ve done Spain twice, and we just got back from San Sebastián. It’s just our kind of place, because you go from bar to bar, and have a little bit of sparkles or a little bit of white wine, and then you have some snacks, and you just keep going on your journey. That kind of style of food really hit home to us, smaller plates and tapas kind of stuff. That’s how we like to cook at home.

OK, let’s do a little rapid fire: What recipe from the book is for a milestone anniversary with your signi cant other? Something romantic, like the Pistachio Chive-Crusted Rack of Lamb. It’s got the classic mint sauce, which is once again a no-bake, so that makes it pretty easy to just focus on the lamb. Rack of lamb is easy to buy at the butcher counter

because it’s ready to go. Basically, you’re not manipulating it too much. You just have to cook it properly. But it really shows that you put some energy and effort and thought into it, and there’s nothing more romantic than just picking up the rack and giving it a bite.

Best for a couple looking to try something bold and adventurous to keep that spark alive?

The Burrata Arancini with the crispy pancetta; that is dynamite. There’s also all the pastas, like the carbonara. It’s the carbonara with the guanciale—that’s what keeps the spark alive. There’s nothing like pasta to create a little romance. Get yourself a bottle of wine or maybe some Champagne. You’re gonna have a good time.

Best to save a chaotic weeknight when you’re both a little on edge?

The Chicken Pernod. It comes together very quickly. You’d pair it with rice, something quick, and boom, you’re out the door. But there’s also a little bit of cooking involved, which I feel can kind of calm things down a little bit. You’ve got to cook a little bit just to settle in.

How about the best for a couple with young kids?

Meatballs, there’s a couple di erent meatball recipes in there [Lamb Meatballs with Mint Tzatziki and Meatballs with Polenta]. There’s also the Red-Wine Braised Short Ribs. My kids will eat that. That’s also something you can start early, and then just walk away, and you can still parent while it cooks on the stove by itself.

You share a lot of your life online. What felt important to keep just for the pages of this cookbook?

We gave more information we called ‘love taps’ and we give tips for relationships like, ‘don’t buy flowers on Valentine’s Day.’ That’s the trap that all guys fall into. Buy flowers on a random Tuesday, because you’ll get a way bigger payoff on a Tuesday when it’s not expected. If you’re going to show up with something on Valentine’s Day, maybe it’s a block of cheese, some oysters, and some Champagne. So, we shared a little more insight into the crazy life we live.

So now that you’ve built a brand, opened a restaurant, written a cookbook, and started a family, what’s the next chapter for you two?

We’re just holding on to life really tight right now. We’ve got three kids, a dog, the house, two restaurants, the TikTok, the cookbook. It’s a lot. We’re just trying to find time to keep sharing our passion for life. But to answer your question a bit more directly, there’s no more restaurants in the works. Two is enough. At one point in time, before Kath and I got together, I had 10 restaurants at once, and life wasn’t very good. A lot of people think that the more stuff you have, the better, and it’s not true at all. I think we want to scale back a little bit and just enjoy ourselves and keep up with the TikTok. We like the TikTok for sure.

A Cup of Cheer

Mix up warmth and hospitality in glogg

by mary subialka

When raising a glass to the season, revelers hailing from colder climes have had more reason to celebrate when turning to a warming drink that takes off the chill. That’s why they know a thing or two about mixing up mulled wine or “glogg,” as it’s known in Scandinavia.

The tradition of mulling wine has been around in Europe for centuries, and the “glogg” creation originated in Sweden around the 17 th century. It gets its name from “glödga,” which means “to burn” or “to mull.” Pronounced “glug,” the Swedish version sometimes takes it a step further with the addition of a spirit such as brandy, rum, aquavit, or vodka.

To make about 6 servings: In a large saucepan, pour 1 (750 mL) bottle red wine, ¼ cup honey or ½ cup sugar, zest and juice of 1-2 oranges, 5 whole cloves, 3 cardamom pods, 2 cinnamon sticks, 1 whole star anise, 1-2 pinches nutmeg, raisins and sliced almonds to taste, and about 3 ⁄4 cup brandy, rum, aquavit, or vodka. Simmer over low heat for 30 minutes, stirring occasionally—do not let the wine boil. Adjust sweeteners to taste. (To make in a slow cooker, heat on low about 1 hour, then reduce heat to warm setting.)

Families have cherished recipes passed down for generations, but you can start with the basic formula and tweak the ingredients to your liking, perhaps starting a tradition of your own. You’ll start with a bo le of red wine that’s not your most expensive bo le, but you’ll want to use one you enjoy drinking on its own.

Enjoy your cozy creation with cheese, for a tasty salty counterpart, or try seasonal desserts such as pumpkin or mince pie, pumpkin spice cake, and ginger or spice cookies for delicious matches.

Serve warm in heat-resistant mugs and garnish each serving with an orange slice. If you have any leftover, allow it to cool completely, pour into an airtight container, and refrigerate for up to 3 days.

Those who love to cook make more than food in the kitchen. They make the most of every moment together—sharing stories, creating delicious flavors and simply enjoying the company of close friends. For more than 80 years, Le Creuset has been a part of these special times, and a colorful companion to all who savor food—and life—to the fullest. To learn more about Le Creuset’s classic French quality, and the joys of cooking with premium enameled cast iron, visit www.lecreuset.com.