CONTENTS

69 DEPARTMENTS
4 FROM THE EDITOR
8 RECIPE INDEX
11 MIXER
A Mardi Gras get-together, the
beauty of almonds, Phoenix
flavors, super skillets, and more.

29 IT’S SHOWTIME!
Wolfgang Puck shares his
plan for hosting a starworthy
red-carpet gathering.

36 FAVORITES
The most-saved recipes
across Allrecipes.com.

47 MAKE IT A MEAL
Simple one-pan dinners,
plus nine menus with
recipes from this issue.
55
51 COOK 2 FOLLOW
Meet newlyweds Naomi
and Renan, cooks who love
creating their recipes together.

55 GAME DAY
Score big on game day
with pizzas ready to party.

61 ON THE SIDE
Crispy air-fried veggies with
all the crunch but none of
the extra calories and fat.

65 4 KIDS
St. Patrick’s Day delights
for your little leprechauns.

69 WEEKNIGHT
WINNERS
Chicken dinners you can get
61 on the table in 30 minutes.

feb/mar 2019 1
 CONTENTS ON THE COVER

92
PHOTOGRAPHER: Kim Cornelison
FOOD STYLIST: Charlie Worthington
PROP STYLIST: Sue Mitchell

74 PANTRY POWER
Cool ways to put that can of
tuna in your pantry to good use.

76 GOOD 4 YOU
Want a red-carpet smile?
Here’s what does—and does
not—get you sparkling teeth.

104 LAST CALL

Everyone will be crushing
on this Love Potion No. 9.
78
FEATURES
78 MAC DADDY
Five dynamite recipes that
show why mac and cheese
is the king of comfort foods.

86 BIG, EASY
Spend more time sashaying
than sautéing with this easy,
laid-back Mardi Gras party.

98 92 ROLL OUT
THE BAGELS
With these tips and tricks,
making bagels is simpler
than you think.

98 KICK IT,
KOREAN-STYLE
A few Korean staples make
it easy to kick up the flavor
of any recipe.

104

2 feb/mar 2019
 Walnut Quinoa Bowl

California Walnuts
FOR THE BEST SIMPLE LUNCHES EVER
From hearty to healthy, delicious California Walnuts add flavor,
texture and heart-healthy* goodness to everything you serve.
For these recipes and more, visit Walnuts.org

Per one ounce serving. California walnuts are Heart-Check certified. So Simple. So Good.™
*Heart-Check food certification does not apply to recipes unless expressly stated. See heartcheckmark.org/guidelines. Supportive but not conclusive research
shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce
the risk of coronary heart disease. (FDA) One ounce of walnuts provides 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including
2.5g of alpha-linolenic acid – the plant-based omega-3.

Zucchini Walnut Salad Walnut Tuna Sandwich Walnut, Corn and Black Bean Salad
letter from allrecipes

I’m always looking for something fun to do

that breaks up the dreary days of late winter.
By now, I’ve made all my favorite comfort-food recipes at least
twice and I’m ready to tempt my taste buds with something new.
And as for some fun, it’s time for a party!
Our entertaining feature this month is an easy menu for a Mardi
Gras feast. Instead of king cake, cupcakes steal the show in all
the right colors, and the entire menu can be made ahead.

PHOTO: KATHRYN GAMBLE; WARDROBE STYLING: LINDSAY BERGER

Red-carpet viewers: Check out the champagne cocktails and
snack ideas on page 29, including a favorite from Wolfgang
Puck. This is his 25th year catering the Governors Ball that
follows the Acadamy Awards ceremony. And for all the football
fans planning to eat during the season’s biggest game,
Allrecipes’ best-loved pizza recipes start on page 51.
I’m also loving “Cook to Follow,” about a couple whose
international love story is not to miss. They’re both Allrecipes
Allstars, too, by the way. If you’d like to apply to our Allstar
program, see details on page 9.

Have fun in the kitchen!

JENNIFER DORLAND DARLING

Editor in Chief

EASY EXTRAS
POINT YOUR PHONE HERE. Why? Well, most of our readers use their phones at the grocery store,
so we’ve now made it super simple to save recipes, see what’s on special at your local grocery store, and add
ingredients to your shopping list. All by just pointing your phone’s camera at any icon like the one at left.
You don’t even have to snap a photo—just hover! And all that without the fuss of downloading an app.
try it now! You’ll find 25 of those icons in this issue alone. Some let you buy products directly from our pages. And because
lots of you use your phones or tablets while cooking, other icons show you how-to videos so you can look before
you cook. Give it a shot with the icon at left; you’ll see our Vegetarian Bibimbap recipe (p.102) in motion!

REC IPES
® from cooks just like you!
MAGAZINE

CHI CKEN Readers’ demand for chicken recipes on Allrecipes.com

QUICK CHICK
READY IN 30 MINUTES p.22
Hawaiian Shoyu Chicken
(IT’S OVEN-EASY!) p.52

5 STAR
ANYTHING is huge—far more than beef and pork combined. So
we’ve created Allrecipes Chicken, a special edition with
FAVES
BUT B ORING! more than 100 all-time top chick picks. You’ll get:
GOOD-BYE,
BORING! Our #1 most-saved
chicken recipe
A baker’s dozen
Innovative global
flavors such as
Cool new ways to use
12 EASY of recipes you can get your
& HEALTHY
RECIPES on your table in or
p.36
and
11 SLOW
COOKER
WINNERS
p.64

See a preview on page 69, then look for Allrecipes Chicken at newsstands nationwide.
CHICKEN
RECIPE OF
p.96 ALL TIME !

CHICKEN 2019

LETTERS AND COMMENTS: feedback@armagazine.com

SUBSCRIPTION HELP: allrecipes.com/magaccount or
email us at alrcustserv@cdsfulfillment.com or call 800-837-9017
4 feb/mar 2019
 Hillshire farm® turkey
is slow roasted for hours.
And devoured in seconds.

®©2018 TYSON FOODS, INC.

®
At Hillshire Farm , right after we carve our deliciously seasoned turkey, we double seal
every slice for freshness. Which leads to the best Turkey, Arugula & Tomato sandwich
you’ve ever tasted. Visit HillshireFarm.com for more sandwich inspiration.
 ®

MAGAZINE

editorial & design

Editor in Chief
JENNIFER DORLAND DARLING
DarlingEIC
Creative Director
MICHAEL D. BELKNAP
Applepie4me
Managing Editor
DOUG CRICHTON, Dougiebdoug
Senior Editor
NICHOLE AKSAMIT, Nicholio
Associate Design Director
KYLI HASSEBROCK, DashofGinger
Senior Associate Editor
CAITLYN DIIMIG, RD, EatAndRun
Contributing Copy Editor
DIANE PENNINGROTH, Pennydi
Contributing Health Editor
MARGE PERRY, MargeP
Editorial Administrative Assistant
COURTNEY BUSH,
Trulyhawkeyelovestobake
Interns
Lucy Besch, Pugs4life
Ashley Flaws, Ashley
Test Kitchen
Lynn Blanchard, Luv2golfandcook
Sarah Brekke, Thehungryscientist
Linda Brewer, RD, Lkb
Juli Hale, Betty Soup
Colleen Weeden, CoWeed
CONTRIBUTORS
Terri Fredrickson, TerriFce
Jolene Hart, Jolene Hart
Christine Laue, SweetNLaue
Jennifer Levin, Arizona Desert Flower
Nathan Maughan, Dowehavebutter
Amy Palanjian, Yummytoddlerfood
James Rodewald, JRodewald
Mary Williams, GranMary
Photographers
Kim Cornelison, Kacfie
Kathryn Gamble, Kglz
Blaine Moats, Cyisu
Brie Passano, Brie Photography
Stylists
Lindsay Berger, WellDoneBerger
Ivy Boyd, Wakeupformakeup
Sam Gallo, Sam.Gallo.Hair
Greg Luna, Elcapitan
Sammy Mila, Sammy Mila
Sue Mitchell, ChezPoulez
Dianna Nolin, DiannaNolin
Charlie Worthington, CharlieW

advertising & business

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 RECIPE INDEX
WHAT YOU GET
WITH EVERY RECIPE
IN THE MAGAZINE

289 REVIEWS
hands-on 10 min
total 30 min
APPETIZERS & SNACKS SEAFOOD
72 30 Curried Popcorn 74 Asian Tuna Burgers
serves 6

30 Garlic Bread Popcorn 91 Chef John’s Étouffée

91 Hot Muffuletta Dip 55 Crab Rangoon Pizza
90 Pimento Cheese and 102 Gochujang-Butter Shrimp submitted by:
carol
Tomato Bites 74 Southwest Tuna Noodle Casserole
30 Sriracha-Lime Popcorn 74 Tuna Alfredo HEALTHY PICK
30 Sweet and Sassy Popcorn 74 Updated Tuna Melts
STAR RATINGS
BREAKFAST VEGETARIAN See at a glance what your
40 Leftover Pizza Breakfast Casserole 85 Asiago Mac with Mushrooms fellow Allrecipeeps thought
94 Real Homemade Bagels and Radicchio about the recipe.
65 St. Paddy Cakes 45 Cottage Cheese Bake
85 Old-Fashioned Mac and Cheese
REVIEWS
All it takes to rate a recipe
DESSERTS 102 Vegetarian Bibimbap is a single click. But when
58 Ice Cream Pizza 57 Veggie Dip Pizza readers take the time to write
90 King Cake Cupcakes a review, you get much more:
67 Leprechaun Cookies SIDES & MORE insights and suggestions on
42 Peanut Butter Sheet Cake 61 Air-Fryer Fries what they loved about the
85 62 Air-Fryer Roasted Veggies recipe—or what they suggest
DRINKS 63 Air-Fryer Tempura to make it even more lovable.
32 Aperol Spritz Veggies KEY STATS
90 Big-Batch Sazerac 39 Asparagus Parmesan You don’t have to guess how
32 Kir Royale 61 Garlic-Lemon Aioli long a recipe will take you to
104 Love Potion No. 9 62 Herb Vinaigrette make or how many servings
32 Original Champagne Cocktail 102 Kongnamul you’ll get.
32 Red Carpet Sparkler 95 Lemon Goat Cheese
104 Simple Strawberry Syrup 103 Mom’s Spicy Cucumber Kimchi ICONS
These highlight key features
95 Pistachio Pesto
to make browsing easier.
MAIN DISHES 95 Raspberry Cream Cheese
BEEF & PORK 62 Roasted Red Pepper Aioli
84 Bacon White Cheddar Pesto 61 Sriracha-Soy Ketchup How-to Video = See the recipe in
Mac and Cheese 44 Sweet and Spicy Green Beans motion on Allrecipes.com
102 Beef Bulgogi 63 Wasabi Mayo Hidden Gem = A gem of a recipe—
47 Beefy Naked Burrito Skillet 61 Utah Fry Sauce a newer one, usually—that doesn’t
84 Creole Mac and Cheese yet have a lot of reviews but still
103 Kimchi Bokkeumbap SOUPS & SALADS deserves your attention.

96 56 Reuben Pizza
48 Roasted Carrot and Fennel
91
71
Cheater Gumbo
Easy Egg Drop Soup
Healthy Pick = In line with U.S.
Department of Agriculture healthy
Pork Tenderloin 38 Special Irish Beef Stew eating guidelines, based on a
29 Wolfgang Puck’s 74 Tuna Ramen Salad 2,000-calorie-per-day diet that
Cheeseburger Sliders emphasizes produce, lean protein,
whole grains, and calcium-rich
ingredients, and minimizes added
CHICKEN
If you’d like to submit a recipe to fats, sugar, and sodium.
70 Blackened Chicken with
Avocado Cream Sauce be considered for publication, go to Quick = Ready in 30 minutes or less.
85 Buffalo Chicken Mac and Cheese armagazine.com/submitrecipe Vegetarian = Contains no meat,
72 Lemon Chicken Piccata poultry, or seafood. May contain
dairy products or eggs.
73 Sandy’s Chicken Saltimbocca
69 Sweet, Sticky, and Gluten-Free = Contains no wheat,
Spicy Chicken rye, or barley (or products such
as bread or pasta that typically
contain or are processed with those
grains). Products vary by brand;
always check ingredient labels to
avoid hidden sources of gluten.

* The recipes in the magazine are put through our test kitchens to ensure you’ll have success, so they may not exactly match what’s on the site. Vegan = Free of animal products.

8 feb/mar 2019
 promotion

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 parties / trends / tools / decor
PHOTOS: BLAINE MOATS; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL; MARKET EDITOR: CHRISTINE LAUE

sashay way THIS

Put on some jazz and invite your crew
for a New Orleans-inspired soirée that does
Mardi Gras style in a big, easy way.

11
MIXER

get look THE

Start with traditional Mardi Gras

colors (purple, gold, and green),
then turn up the dial with
iridescent and metallic finishes.
Add intrigue with matte navy
and black accents. And tuck in a
few peacock feathers for a look
that says, “Laissez le bon
temps rouler!” even before you
bust out the plastic beads.

MENU MADE EASY

Chef John’s Étouffée,
Cheater Gumbo, King
Cake Cupcakes, and more
Recipes on pages 90-91
JARS TOURRON SALAD PLATE TURQUOISE
PEACOCK BEADED
Handcrafted at a famed French ceramics factory, PLACE MATS
each of these reactive-glazed pieces is unique. We
For a spin on the
chose the salad plate in purple, the color of justice
in Mardi Gras lore. $28 each at crateandbarrel.com tradition of Mardi Gras
beads, scatter a few
of these glass-beaded
beauties on your buffet
or tabletop. They offer
a turqouise-y take on
green, the Mardi Gras
color representing faith.
$20 each at pier1.com

CANDLESTICKS
These classics
from Better Homes
& Gardens can handle
either pillar candles or
tapers. They add light,
height, and interest
to a buffet without
taking up much
surface space. $8 for
medium, $10 for large
DAVIDA METAL at walmart.com
CAKE STAND
Cakes, cupcakes, and THOMAS FUCHS
even deviled eggs will BLAZE BARWARE
look majestic on this golden- TRAY & TONGS
finished, 12-inch-diameter The ombré iridescent
pedestal cake stand with finish of this artist-
open-scrollwork detailing. designed stainless-steel
$60 at wayfair.com tray and matching
tongs evokes the
magic and mystery
of Mardi Gras. $75 for
tray, $35 for tongs at
thomasfuchscreative.com

PARTY
FAVORS
Pick up some
feathers
and beads

of Mardi Gras: gold, the

feb/mar 2019 13
 MIXER

SKIN DEEP

ALMOND
L’Occitane Almond Shower
Scrub $29 at usaloccitane.com
GET SCRUBBED Point your
phone’s camera here to see more
details—or to buy this right now!

JOY For glow on the go,

go nuts! By Jolene Hart

Schick
Intuition Pure
Nourishment
Coconut Milk + Almond
Oil Razor
$13 at ulta.com
Carol’s Daughter
Almond Cookie
Oatmeal Bar Soap $6
at carolsdaughter.com
POINT YOUR
PHONE HERE
to see more
details—or to buy this
PHOTO: BLAINE MOATS; PROP STYLING: SUE MITCHELL

soap right now!

Shea Moisture
Argan Oil & Almond Milk
Smooth & Tame
Thermo-Protect Milk
$11.50 at ulta.com
Weleda
Sensitive Care Almond
Soothing Facial Lotion
$24.50 at weleda.com

P ortable, delicious, and sustaining,

almonds have been an on-the-go snack
staple as far back as biblical times. One of
the earliest foods to be cultivated, they were
grown across Europe, Asia, and the Middle
East before they were introduced to California
by Franciscan padres in the 1700s.
Today, California produces 80 percent of
the world’s almonds—which show up in our
cabinets in forms as diverse as milk, butter,
paste, oil, and flour. And what was once just
a trail-mix favorite is now on the rise as a
common beauty food, too.
Almonds are loaded with benefits for
skin health, starting with high levels of the
antioxidant vitamin E, which keeps skin
protected from sun damage and slows the
aging process. A single ounce (about 23 whole
nuts) delivers 6 grams of hair-, skin-, and nail-
building protein, plus ample magnesium and
manganese—minerals that support collagen
growth, skin glow, and healthy hair.
For beauty from the inside and out,
almonds are prized for their anti-inflammatory
oil. Almonds are high in healthy fat, which
when eaten, strengthens skin-cell membranes
to lock in moisture.
Applied topically, almond oil (often
labeled sweet almond oil) is light yet slow to
absorb, making it a favorite for preventing
moisture loss and soothing dry, irritated,
or sensitive skin.
For the biggest beauty boost, eat raw or
lightly roasted almonds. (Roasting nuts at
high heat for long periods can oxidize their
healthy fats.) And when you can, choose those
that still have their skins. Flavonoids in those
wrinkled brown skins work together with the
vitamin E in almond flesh to more than double
almonds’ antioxidant power.
Jolene Hart is a certified health coach, former
beauty editor, and author of the Eat Pretty books.
You can find more of her insights on nourishing beauty
from the inside out at jolenehart.com.

feb/mar 2019 17
 MIXER
Felton Pendant

KITCHEN ENVY

COMFY,
COZY
This winter, fire up the
teakettle and bring a little
hygge (hoo-gah)—the
Scandinavian sense of
coziness—to your kitchen.
Think: Candles or pretty
fixtures for indirect lighting.

PRODUCT PHOTOS: BLAINE MOATS; MARKET EDITOR: CHRISTINE LAUE

woven textiles for the floor

Hearth & Hand with

Magnolia Cheese Knives
These all-wood cheese knives
embrace an essential element

Crocheted Pot Holders

When it’s time to fetch
the teapot or bring a hot
Dutch oven to the table,
grab these chunky crocheted
pot holders. $8 each at
Organic Grid- elizabethsembellishments.com
Stitch Tea Towels
Each hand-stitched

tag with the name of

purchase helps provide

an Indian artisan with
a full-time job, health- Speckled Stoneware Mugs
care benefits, and These cozy mugs each come with a nifty SCAN IT, BUY IT!
design training. lid that keeps your tea or coffee hot Point your phone’s
$18 each at until you’re nestled into your chair. It camera here to get more
details—or to buy these
anchalproject.org doubles as a coaster, too. $28 for set of four pot holders right now!
in assorted colors at worldmarket.com

18 feb/mar 2019
 FROZEN
ENTRÉES

EXPECT MORE FROM YOUR MEAL

See for yourself what makes EatingWell better!
Made with a cup of veggies, whole grains and all-natural protein.
Vacuum sealed to lock in freshness and flavor.

Better Food. See For Yourself at EatingWell.com/frozenfresh

Coming Soon!
EatingWell Frozen
Breakfast!
 MIXER

PHOENIX
TRAVEL LIKE AN ALLSTAR
Allrecipes Allstar Jennifer Levin (aka Arizona Desert Flower) shares a few of her
faves from the Arizona city she lives in and loves. If you’re coming to Phoenix,
host of Major League Baseball Spring Training each February, you’ve simply got to...

1 SOAK UP SOME SUN AT DESERT BOTANICAL GARDEN

(dbg.org). Home to cacti, wildflowers, and thousands of plants
that thrive in the desert, this is not your typical botanical garden.
Thanks to Phoenix’s climate, it’s beautiful year-round. P.S.: If you
like animals, this gorgeous garden is inside Papago Park, which is
also home to the Phoenix Zoo.

2 TRY THE BURRO AT PONCHO’S MEXICAN FOOD.

Housed in the original owners’ home, this family-owned
restaurant (ponchosmexicanfood.com) has thrived for more
than 40 years. My favorite thing to get is the Borracho Burro,
a tortilla loaded with beef and green chili sauce. The green corn
tamale and the chile relleno are also popular.

3 ROCK OUT AT THE MUSICAL INSTRUMENT MUSEUM.

Play instruments from around the world in the Experience
Gallery at this musical museum (mim.org). Use its
high-tech headphones to hear instruments from
more than 200 countries. Or take in a concert—
BASEBALL PHOTO: DOUG STREMEL FOR VISIT PHOENIX

hundreds of artists perform here each year.

4 GRAB A SCOOP OR TWO AT CHURN.

Nestled in the Windsor Square neighborhood
in Central Phoenix, this artisan scoop shop
(churnaz.com) is a great place to get your ice
cream fix. I recommend the always-on-the-
menu Vietnamese Coffee, but don’t forget
to check out seasonal flavors, such as Whiskey
Toffee Almond or Mexican Coffee.

5 CATCH PRO BASEBALL DURING SPRING TRAINING.

With 15 teams playing in 10 stadiums from February 21 through
March 26, Major League Baseball’s Cactus League spring training
(cactusleague.com) is high on the bucket list for Phoenix visitors
and residents alike.

20 feb/mar 2019
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 MIXER

ASK A VET

PAWS OFF
The best treat for your furry friends?
“Charlie is
a spinner.
When he
Keeping them safe! By Ashley Flaws gets excited,
It’s only natural to want to pamper your he will spin
loved ones with home-cooked meals, in multiple
chocolates, and sweets—especially on loops with
Valentine’s Day. But extending those his ears
same treats to furry family members can up and his
make them ill. Most pet owners already eyes bright.”
know that chocolates are a big no-no
for dogs and cats. We asked Dr. Kurt —Gailmax
Venator, chief veterinary officer at Purina,
to share a few other common ingredients
pets should avoid eating.

ONIONS, GARLIC,
LEEKS, AND CHIVES ALLRECIPETS*

MEET CHARLIE
Whether raw or cooked, these members
of the allium family contain compounds
called organosulfoxides, which can
cause anemia or digestive problems in
cats and some dog breeds, including the
Akita and Shiba Inu. Symptoms to watch This issue’s featured pet is a spunky Pomeranian who lives in Moose
for include rapid breathing, increased
heart rates, pale gums, and fatigue.
Jaw, Saskatchewan, with his proud mama, Gail Ennis (aka Gailmax).

2
LARGE AMOUNTS
OF XYLITOL
This artificial sweetener, often
used in low-fat peanut butter and
sugar-free gum and candy, can be fatal
to dogs. It triggers a sudden release of
insulin that can cause low blood sugar or
liver damage. If your dog has eaten xylitol
and is vomiting, falling down, fatigued, or
having seizures, call your vet right away.
“As with most little dogs, Charlie’s ‘inner big
dog’ barks at all neighborhood dogs and
anyone coming to the house. He patrols the
perimeter of our backyard, shouting warnings
to any dogs in the alley and a squirrel who
regularly visits.
“Despite these guard-dog tendencies, Charlie
loves visitors, just as long as they rub his
belly. He gets along with another dog who
occasionally stays with us. Cats are no
problem either, but then I sometimes think he
is part cat. He doesn’t play with toys at all, but

3 GRAPES, CURRANTS,
AND RAISINS
if I put a treat on the floor he will play with
it like a cat. He bats at it and hops around it,
Common in fruit baskets, breads, and barking until he finally picks it up and hops
cookies, these fruits spell trouble for both up on the couch to eat it.” —Gailmax
cats and dogs. They can cause kidney
damage and even death. See a vet if
your pet isn’t eating, seems overly tired,
*Some Allrecipes community members love their pets so much they use a pet photo for their
or has diarrhea or vomiting after eating profile picture or sneak their pet into recipe shots. We get it: Pets are part of the family! That’s why
these ingredients. these furry friends—we call them Allrecipets—have earned a place in our pages.

MY FURRY Fluffy and Fido can’t always have your yummy human food. But they CAN have extra pampering and attention on and around
Valentine’s Day. Why not give your favorite pets a scratch behind the ears or a belly rub, then snuggle up with
them to watch the Westminster Kennel Club Dog Show. This year’s airs live (check local TV listings) on February 11 and 12.

22 feb/mar 2019
 HOW DO YOU
KNOW SHE’LL
LOVE THE TASTE
OF NATURAL?
Trademarks owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

THE CHOW IS HOW.

With real chicken. No artificial flavors or preservatives.

Exclusive offers at catchow.com/naturals

 MIXER

COOL TOOLS

CRAVEABLE
CAST IRON
The beloved skillet material
is taking on new shapes,
sheens, and forms these days.
Here’s a look at what’s new
to love from five American
makers of cast-iron cookware.

2
1 LOVE THIS?
GET IT NOW!
Point your phone’s
camera here to
get more details
online—or to buy
3 this skillet.

1. Tennessee-based Lodge (lodgemfg.com) has been making cast iron since 1896.
While you might know the company best for its iconic skillets, more recent offerings
include woks and handleless griddles, plus a line of small “heat-treated iron” vessels
that are actually dishwasher-safe. How’s that possible? Lodge’s Mark Kelly says
replacing oxygen with nitrogen in the metal’s top layer helps prevent rust formation
in this line, which includes the triangular mini servers ($16 each) shown above.

2. Nest Homeware (nesthomeware.com) of Providence, Rhode Island,

makes cast-iron cookware with distinctive twig-style handles. They’re
finished with flaxseed oil, which gives them a golden sheen. The
3.5-qt. Dutch oven ($250) shown here is a favorite, and Nest recently NEST, BOROUGH, FINEX, AND FIELD PHOTOS: KIM CORNELISON
introduced a 12-inch braising skillet ($215).
3. Borough Furnace (boroughfurnace.com) of Owego, New York, creates
4 cast-iron skillets with a modern handle shape, as well as clean-lined
roasting pans, cazuelas (small rimmed cooking bowls), and more.
Shown here: Borough’s new 14-inch rectangular casserole ($165).
4. Pots from Portland, Oregon-based Finex (finexusa.com) have an
octagonal shape that not only looks great but also provides several

5 pouring points. Brass accents and a fast-cooling silver coil over the
handles give these heavy pieces a unique mixed-metal look. Shown
here: Finex’s 10-inch grill pan ($175) and cute 1-qt. sauce pot ($125).
5. Field Company (fieldcompany.com), headed by two brothers in New
York’s Catskills, makes skillets—like the No. 8 shown here ($125)—that
are modeled after the cast iron of the 1930s. With a seriously smooth
cooking surface, they’re thinner and 25 to 50 percent lighter in weight
SO SMOOTH (and, thus, easier on the wrist) than most similarly sized cast iron.
Point your
phone’s camera
here to get more
details—or to
buy this skillet now.
 ON TREND

BEST IN BUBBLY
Seltzers, sparkling waters, and mineral
waters, oh my! These days, there’s
always a new carbonated water brand
or flavor bubbling up. Our editors 1
tasted more than 53 flavors from
14 brands to find some new favorites.
These rose to the top. By Caitlyn Diimig, RD
1. Spindrift Sparkling WaterIf you’re
looking more for a soda substitute
than water with a twist, this brand’s
Grapefruit and Lemon flavors might
just be your bag. These full-flavored
waters get a boost from real fruit
juice, while still keeping calories in
check: just 17 and 3 calories per can, 2
respectively. $6 for eight 12-oz. cans
at target.com
2. Hal’s New York Seltzer Water The
Blackberry (new) and Watermelon
3
flavors were the most-loved by our
tasters. Big bottles make them nice POINT YOUR
for sharing. Tasters noted these PHONE HERE
weren’t as carbonated—and thus to find details on
Hal’s New York’s
less burp-inducing. $26 for 24 other flavors. Just
(20-oz.) bottles at oasissnacks.com 4 open your phone’s
camera and point!
3. Dasani Sparkling The Blood Orange
and Lime flavors were standouts
compared to other brands’ citrus
flavors. Each was refreshingly tart,
but with a subtle sweetness. This
one does have a little sodium—about
35 milligrams per can. $4 for eight
12-oz. cans at retailers nationwide
4. Boylan Bottling Co. Seltzer
The Lemon
and the Lime were our preferred 5
flavors from this brand. Tasters
enjoyed the natural flavor, the
absence of an artificial aftertaste,
and the cute glass bottles. $5 to
$6 for four 12-oz. bottles at Costco
5. La Croix Sparkling WaterIt’s easy
PHOTO: BLAINE MOATS; PROP STYLING: SUE MITCHELL

to see why La Croix (pronounced

“la-croy”) has a cult following.
Tasters especially loved the Mango
and Pamplemousse (grapefruit)
flavors. Each was sweet without
being cloying. About $4 for eight
12-oz. cans at retailers nationwide
6. Poland Spring Sparkling Spring Water
Tasters went wild for Pomegranate- 6
Lemonade, and the Cherry flavor
was a close second. These taste
sweeter than citrus-flavored waters,
but testers noted they were natural-
tasting as well. $4 for eight 12-oz.
cans at retailers nationwide

feb/mar 2019 25
 Introducing
Rich & Creamy
PHILADELPHIA
DIPS

Find them with the refrigerated dips.

©2019 Kraft Foods

Wolfgang Puck’s
AWARDS
SHOW
VIEWING
PARTY
THE CELEBRITY CHEF
SHARES HIS PLAN
FOR HOSTING A
STARWORTHY GATHERING
Wolfgang Puck will mark
his 25th year cooking for
Hollywood’s biggest names at
the Governors Ball following
the Academy Awards on
February 24. Over the years,
he’s had many memorable
moments. (“One time,
Jennifer Lawrence asked
who I was and then she said,
‘Oh my God, I have you
PHOTOS: ZACH & BUJ; FOOD STYLING: MARIA DEL CUARDRA; PROP STYLING: SUZIE MEYER
on my soup cans at
home!’” he recalls.)
But most important,
he’s learned how to
throw a good party.
“You have to be fast,
and the recipes have
to be simple.” Read on
to get the chef’s best
entertaining tips (and one
of his favorite Oscar party
dishes!)—along with easy,
crowd-pleasing recipes
from Allrecipes.
—Ana Calderone
FROM
EDITO THE
RS OF
Wolfgang Puck’s
Cheeseburger Sliders
& armagazine.com/wolfgang-
pucks-cheeseburger-sliders
HANDS-ON 25 min TOTAL 25 min SERVES 6
½ cup mayonnaise
1 Tbsp. finely chopped
red onion
1 Tbsp. ketchup
1 Tbsp. sherry vinegar
1 tsp. capers, drained
and chopped
1 tsp. chopped fresh
flat-leaf parsley
½ tsp. chopped fresh thyme
⅛ tsp. sugar
1 lb. 85 percent-lean
ground beef
1½ tsp. kosher salt
1 tsp. black pepper
4 Tbsp. extra-virgin olive oil
3 (0.5-oz.) cheddar cheese
slices, cut into quarters
12 mini slider brioche
buns, split
1 small head iceberg
lettuce, shredded
6 cherry tomatoes, sliced
3 cornichons, sliced
1. Preheat a grill or grill pan to
medium-high (400°F to 450°F).
Stir together mayo, red onion,
ketchup, vinegar, capers, parsley,
thyme, and sugar in a small bowl
until combined.
2. In a large bowl, add beef, ¾ tsp.
salt, and ½ tsp. pepper. Using
your hands, mix together until just
combined. Make 12 meatballs by
rolling beef mixture in your palms;
transfer to a baking sheet. Flatten
tops slightly. Drizzle with oil and
season both sides with remaining
¾ tsp. salt and ½ tsp. pepper.
3. Arrange patties on oiled grates;
grill, uncovered, 3 minutes. Flip,
then top each with 1 cheese piece.
Grill, uncovered, until cheese is
melted and beef is cooked through,
about 2 minutes. Meanwhile, put
buns, cut sides down, on grate; grill
until toasted, about 1 minute.
4. Top bun bottoms with a small
spoonful of sauce. Add a patty,
shredded lettuce, tomato slices,
cornichon slices, and bun tops.
PRO TIP #1 PER SLIDER: 633 CAL; 42g FAT (10g SAT);
“Keep the servings 24g PRO; 40g CARB; 4g FIBER; 890mg
small—like these SODIUM; 11g SUGARS
sliders—so people
can move around
freely and snack
on different foods
during the show,”
Puck says.
feb/mar 2019 29
EATS FROM ALLRECIPES sweet & sassy POPCORN
Stir together 2 Tbsp. oil, 2 Tbsp. honey, 1 tsp.
paprika, ¾ tsp. salt, ½ tsp. cayenne pepper,
and ¼ tsp. black pepper in a microwave-safe
bowl. Microwave until honey is thinned, about
30 seconds. Drizzle oil mixture over 12 cups
air-popped popcorn and toss to coat.

sriracha-lime
POPCORN
Sprinkle 1 Tbsp. finely grated
lime zest and ½ tsp. salt over
12 cups air-popped popcorn in a
large bowl. Whisk together 2 Tbsp.
melted unsalted butter and
1 Tbsp. sriracha sauce in a small
bowl. Drizzle over popcorn and
toss to coat. (Eat immediately
or popcorn will get soggy.)
garlic bread
POPCORN
Drizzle 3 Tbsp. melted butter
over 12 cups air-popped
E popcorn in a large bowl,
FROM THOF
EDITORS stirring to coat. Sprinkle
with 2 Tbsp. grated
Parmesan cheese, ¾ tsp.
& garlic salt, and 1 tsp. dried
(or 1 Tbsp. chopped fresh)
rosemary. Toss to coat.

curried
POPCORN
Warm 3 Tbsp. coconut or canola
oil in a small saucepan over
medium heat. Add 2 large, finely
chopped garlic cloves and a PRO TIP #2
generous ¼ tsp. each of turmeric, “Take something
curry powder, and cumin; cook simple—like
1 minute. Reduce heat to low popcorn, a
and simmer 1 minute. Add 3 to great canvas for
4 dashes hot sauce and pour flavor—and make
over 12 cups air-popped popcorn it a little fancy,”
in a large bowl. Sprinkle with Puck says.
½ tsp. salt. Stir to coat.

30 feb/mar 2019
FOOD FOR:
A TASTY NEW ORIGINAL SERIES
ALL ABOUT YOUR FAVORITE FOODS

VEGGIE LOVERS
FOR RECIPES THAT
CAN’T BE BEET!
EATS FROM ALLRECIPES original
CHAMPAGNE
COCKTAIL
red carpet SPARKLER Put 1 sugar cube and
2 dashes Angostura
Pour 4 oz. (½ cup) chilled brut champagne bitters in a chilled flute
into a coupe glass or flute. Top with 2½ Tbsp. and fill with 5.5 oz.
cranberry juice. Garnish with cranberries. (⅔ cup) chilled
champagne. Garnish
with a lemon-peel twist.

PRO TIP #3
“To me, a
celebration calls
for champagne,”
says Puck. Put a
few easy sparkling
cocktail recipes
on the bar with
garnishes
and mixers.

ORS
E
FROM THOF kir ROYALE
EDIT Pour 1 Tbsp. crème de
cassis liqueur into a
Collins glass or flute;
& add 5.5 oz. (⅔ cup)
chilled champagne.
Garnish with raspberries.

aperol SPRITZ
Fill a wine glass with ice; pour in 2 oz. (¼ cup) chilled
prosecco (dry Italian sparkling wine) and 1 splash
seltzer water. Top with 1.5 oz. (3 Tbsp.) Aperol or other
bitter orange aperitif. Garnish with an orange slice.

32 feb/mar 2019
Every bag tells a story.
What’s yours?
 ADVERTISEMENT EATS FROM ALLRECIPES
PICK A PIZZA
THE GREEK Start with your favorite
red sauce + feta + onions + spinach
crust on a foil-lined
+ bell peppers + olives + oregano pan. Add toppings and
bake at 500°F until
crust is brown and
toppings are hot, 10 to
15 minutes. Add fresh
herbs after baking.
THESE ARE GREAT
FOR GAME DAY, TOO!

WIN
the Day
Party like a pro. Whether
you’re celebrating the
big game or Hollywood’s
biggest night, include
Reynolds Wrap . ®

PRIMAVERA
Alfredo sauce + mozzarella
+ asparagus + zucchini + peas
+ yellow cherry tomatoes
+ red onions + chives + Parmesan

FROM THE PRO TIP #4

EDITORS OF “Everyone loves
pizza!” says Puck.
Use one dough
for all your pizzas,
+Keeps food warm
&
and top each
until go time with different
ingredients—
+ Easy clean up making at least
one vegetarian
+ Wrap up leftovers option.
for guests

DESSERT
PIZZA
mascarpone cheese
+ mini marshmallows
GET MORE TIPS BY + raspberries
SCANNING THE
CODE OR VISITING
+ chocolate chips
REYNOLDSKITCHENS. + fresh mint
COM/GAMEDAY

34 feb/mar 2019
 Nachos? Wings?
Potato Skins?
All of the above.
Reynolds Wrap®, your GAME DAY M.V.P.
Reynolds Consumer Products LLC.
“This is the good stuff” is a trademark of
© 2019 Reynolds Consumer Products, LLC.

Recipes at ReynoldsKitchens.com/GameDay
Cottage Cheese Bake Leftover Pizza Breakfast Casserole
8,139 saves 13,697 saves

RECIPES YOU LOVE

You don’t save a recipe unless you really like it or want to make it soon. So what are your fellow cooks
adding most often to their collections? These great recipes that deserve to be in yours, too!

Special Irish Beef Stew Sweet and Spicy Green Beans

PHOTOS: BRIE PASSANO; FOOD STYLING: DIANNA NOLIN; PROP STYLING: SUE MITCHELL
15,143 saves 42,437 saves

Asparagus Parmesan
51,243 saves

Peanut Butter Sheet Cake

14,203 saves

36 feb/mar 2019
 IF YOUR MS SYMPTOMS
SEEM DIFFERENT

Everyone’s multiple sclerosis (MS)

is different. But if you’re having fewer
relapses, yet more difficulty walking and
staying balanced, it could be time
to talk with your doctor about secondary
progressive MS (SPMS). The important
thing is to recognize changes,
ask questions, and start a new
conversation with your neurologist today.

Finding it more difficult to walk and stay balanced?

Having muscle spasms or general pain more often?
Feeling like it’s harder to remember things or stay focused?

Noticing any of these or other changing symptoms?

If so, talk to your doctor and visit TalkSPMS.com

Novartis Pharmaceuticals Corporation

East Hanover, New Jersey 07936-1080 © 2018 Novartis 11/18 T-XSM-1364576
favorites

Special Irish Beef Stew

armagazine.com/special-irish-beef-stew
149 REVIEWS
hands-on 20 min 2 tsp. vegetable oil
total 2 hr
serves 8 1 lb. lean beef stew meat
2 Tbsp. flour
2 cups sliced fresh mushrooms
½ cup chopped onion
submitted by: 6 cloves garlic, minced (2 Tbsp.)
kim-min-nim 2 cups low-sodium beef broth
HEALTHY PICK 1 (14.5-oz.) can diced tomatoes,
with juices
1 (12-oz.) bottle Irish stout
beer (not extra stout)
2 Tbsp. tomato paste
1 tsp. salt
“I made the
1 tsp. black pepper
mistake of
1 tsp. driewd thyme
allowing my 4 cups sliced carrot
husband to pick 2 large potatoes, peeled
up the beer, and and diced (about 1 lb.)
extra stout 1 Tbsp. cornstarch
made the sauce 1 Tbsp. cold water
too bitter. I’ll use 1 Tbsp. balsamic vinegar
regular Guinness SAVE D ¼ cup chopped fresh parsley

15,143
stout next time.”
– SELAURA 1. Heat oil in a large pot over medium-
high heat. Coat beef pieces with flour,
shaking off excess. Transfer to pot
TIMES and brown all sides, about 4 minutes
total. Remove beef from pot. Add
mushrooms, onion, and garlic; cook,
stirring constantly, until onion is tender,
about 3 minutes.
2. Return beef to pot. Add broth, diced
tomatoes, beer, tomato paste, salt,
pepper, and thyme. Bring to a boil.
Reduce heat, cover, and simmer 1 hour.
Add carrot and potatoes; return to a
boil. Reduce heat, cover, and simmer
until beef and vegetables are tender,
about 30 minutes.
3. Stir together cornstarch and cold
water in a bowl; stir into pot along
with balsamic vinegar. Simmer until
thickened and bubbly, about 4 minutes.
Sprinkle with parsley.

PER GENEROUS 1-CUP SERVING: 222 CAL;

4g FAT (1g SAT); 17g PRO; 28g CARB; 4g FIBER;
457mg SODIUM; 7g SUGARS

38 feb/mar 2019
 SAVED
51,243
TIMES
“I added half a
chopped onion
and two slices of
bacon. My fiancé
doesn’t especially
like asparagus and
would really turn
up his nose if meat
products weren’t
involved. It was
amazing!”
– RANCHGIRL_59714
Asparagus Parmesan
armagazine.com/asparagus-parmesan
477 REVIEWS
hands-on 10 min 1 Tbsp. butter
total 20 min
serves 4 2 Tbsp. olive oil
3 cloves garlic, minced
1 lb. fresh asparagus spears, trimmed
¾ cup grated Parmesan cheese
submitted by: ⅛ tsp. salt
jenelaine ⅛ tsp. black pepper
QUICK
Melt butter with oil in a large skillet over
medium heat. Add garlic; cook, stirring,
until fragrant, about 1 minute. Add
asparagus; cook, stirring occasionally,
about 10 minutes. Transfer asparagus to a
serving plate and sprinkle with Parmesan,
salt, and pepper.
PER 10-OZ. SERVING: 164 CAL; 14g FAT (5g SAT);
6g PRO; 5g CARB; 1g FIBER; 368mg SODIUM;
1g SUGARS
favorites
Leftover Pizza Breakfast Casserole SAVED

13,697
armagazine.com/leftover-pizza-breakfast-casserole
48 REVIEWS
hands-on 15 min 3 slices leftover thin-crust
total 1 hr, 5 min sausage pizza, cut into ¾-inch
serves 6 squares (about 3 cups; any TIMES
kind of pizza will work)
1 (8-oz.) package shredded
submitted by: mozzarella cheese
prov31woman 4 eggs, beaten baking dish and top with mozzarella.
1 cup milk Whisk together eggs, milk, onion,
⅓ cup finely chopped onion butter, garlic (if using), and oregano in
3 Tbsp. butter, melted a large bowl; pour over pizza. Sprinkle
1 clove garlic, minced (optional) with Parmesan and crushed red pepper,
1 tsp. dried oregano then cover with foil.
¼ cup grated Parmesan cheese, 3. Bake 30 minutes. Remove foil and
or to taste top with pepperoni slices (if using).
¼ tsp. crushed red pepper, or Continue baking, uncovered, until eggs
to taste are set and Parmesan is melted, about
Pepperoni slices (optional) 20 minutes.

1. Preheat oven to 350°F. Coat a 2-qt. PER 1-CUP SERVING: 446 CAL; 31g FAT (15g SAT);
baking dish with cooking spray. 23g PRO; 19g CARB; 1g FIBER; 923mg SODIUM;
2. Arrange pizza squares in prepared 5g SUGARS

“What a clever
use for leftover
pizza. Mine had
mushrooms and
green pepper, “I’ll admit I was
and it resulted very skeptical.
in a flavorful, Eggs and pizza?
delicious strata— But I decided
like breakfast to give it a try
casserole!” anyway, and
– SOUS CHEF it’s surprisingly
delicious!”
– DAPHNEO1

40 feb/mar 2019
 Eggland’s Best
gives your family what
they deserve—the best.

Your family deserves more than ordinary. They deserve the superior taste,
nutrition, and variety that only Eggland’s Best provides.
With more of the delicious, farm-fresh taste you and your family love—any way you
cook them. Plus, 6 times more vitamin D, 10 times more vitamin E, and 25% less
saturated fat than ordinary eggs.

Available in Classic, Cage Free, Organic, Hard Cooked, and other outstanding varieties.

Why settle for ordinary when you can give them the best? Eggland’s Best.

Better eggs.®
favorites
Peanut Butter Sheet Cake armagazine.com/peanut-butter-sheet-cake
144 REVIEWS For Cake ⅓ cup miniature marshmallows into center comes out clean, about
hands-on 15 min 2 cups flour ⅓ cup chunky peanut butter 25 minutes.
total 1 hr, 45 min 2 cups sugar ½ tsp. vanilla extract Make Frosting
serves 20 ½ tsp. baking soda Coarsely chopped peanuts, 5. Meanwhile, stir together sugar,
¼ tsp. salt for garnish evaporated milk, and butter in a
1 cup water saucepan. Bring to a boil, stirring
submitted by: ½ cup butter, softened Make Cake constantly. Cook, continuing to
ernsberger5 ½ cup chunky peanut butter 1. Preheat oven to 350°F. Grease stir, 2 minutes; remove from heat.
2 eggs a 10x15-inch jelly roll pan. Stir in remaining ingredients until
½ cup buttermilk 2. Stir together flour, sugar, baking soda, marshmallows are melted and
1 tsp. vanilla extract and salt in a large bowl. In a saucepan, mixture is smooth.
For Frosting add water, softened butter, and peanut 6. Evenly spread frosting over warm
⅔ cup sugar butter; bring to a boil. Stir peanut butter cake. Let cool about 1 hour before
⅓ cup evaporated milk mixture into dry ingredients. garnishing with peanuts and cutting
1 Tbsp. butter 3. In a small bowl, stir together eggs, into 20 pieces. (Cake keeps up to
buttermilk, and vanilla; stir into peanut 3 days chilled in an airtight container.)
butter mixture until well blended.
Spread batter evenly in prepared pan. PER PIECE: 321 CAL; 17g FAT (7g SAT);
4. Bake until a toothpick inserted 5g PRO; 40g CARB; 1g FIBER; 184mg SODIUM;
29g SUGARS

SAVE D

14,203 TIMES

“I didn’t have
marshmallows
in my cupboard,
but I did have
marshmallow
creme. I used it
instead. Great!”
– TWEETYBIRD

ADVERTISEMENT

Enjoy a slice of this Peanut Butter Sheet Cake with less fat and calories.

MAY WE Just swap in ½ cup I Can’t Believe It’s Not Butter!® for butter in the
cake and 1 tablespoon in the frosting. I Can’t Believe It’s Not Butter!®

SUGGEST has 70% less saturated fat and 40% fewer calories than butter* per
serving. For more recipes, check out ICantBelieveItsNotButter.com
*1 Tbsp.: ICBINB!: 2g sat fat, 6g total fat, 60 calories. Butter: 7g sat fat, 11g total fat, 100 calories
favorites

SAVED

42,437
TIMES

“I didn’t have
chili-garlic sauce,
so I substituted
equal portions of
garlic powder
and chili powder.
It was still great.”
– MALKIE666

POINT YOUR
PHONE HERE
to save this in your
recipe box or on
Sweet and Spicy Green Beans your shopping list.
armagazine.com/sweet-and-spicy-green-beans
539 REVIEWS
hands-on 10 min 1 (12-oz.) package trimmed Remove basket and drain skillet.
total 20 min fresh green beans 2. Meanwhile, stir together soy
serves 4 3 Tbsp. soy sauce sauce, garlic, chili-garlic sauce, and
1 clove garlic, minced honey in a bowl.
1½ tsp. chili-garlic sauce [Look for 3. Heat oil in skillet over medium heat.
submitted by:
this in the Asian-spices aisle. Or Add green beans; cook until crisp-
cookofthehouse swap in 1½ tsp. sriracha sauce.] tender, 3 to 5 minutes. Stir in soy sauce
1½ tsp. honey mixture and continue cooking, stirring,
QUICK
2 tsp. canola oil until liquid is nearly evaporated,
Sliced toasted almonds, about 2 minutes. Garnish with almonds.
for garnish
PER ⅔-CUP SERVING: 71 CAL; 3g FAT (0g SAT);
1. Put green beans in a steamer 3g PRO; 9g CARB; 3g FIBER; 790mg SODIUM;
basket set in a large skillet over 5g SUGARS
boiling water; steam 3 to 4 minutes.

44 feb/mar 2019
 “As a vegetarian,
it’s very hard to
find good recipes
with enough Cottage Cheese Bake
armagazine.com/cottage-cheese-bake
protein, but this 22 REVIEWS
one is excellent! hands-on 5 min 2 cups low-fat cottage cheese
I added some total 30 min
1 (10-oz.) package frozen chopped
onions, cilantro, serves 6
spinach, thawed and drained
and feta for thoroughly [Press out excess
extra flavor.” water in a sieve. Otherwise, the
“Make sure – LOLA submitted by: casserole will be too watery.]
mandie
you thoroughly 2 eggs, beaten
squeeze water QUICK ½ cup grated Parmesan cheese
out of the ¼ tsp. garlic powder (optional)
spinach. I didn’t, ¼ tsp. black pepper
and it turned ⅛ tsp. salt
out too soupy.” Toasted bread crumbs (optional)
– RYAN BANNAN
1. Preheat oven to 350°F. Coat six
6-oz. ramekins with cooking spray.
2. Stir together all ingredients
except bread crumbs in a bowl, then
divide among ramekins (½ cup each).
3. Bake until bubbling at edges and
SAVE D

8,139
eggs are just set, about 25 minutes.
Garnish with toasted bread crumbs
(if using).

PER RAMEKIN: 135 CAL; 5g FAT (3g SAT); 17g PRO;

TIMES
5g CARB; 1g FIBER; 466mg SODIUM; 1g SUGARS

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 Make Sargento caramelized leek and prosciutto pizza

®
REAL CHEESE PEOPLE

KNOW A
REAL
SHRED
WHEN THEY SEE IT.

NEW

and that’s because it actually is.

Sargento® Shreds always start with
blocks of 100% real, natural cheese,
and it doesn’t get realer than that.

*No significant difference has been shown between milk derived from rBST treated
and non-rBST treated cows
**Our cheese is made from milk that does not contain antibiotics © 2019 Sargento Foods Inc.

Beefy Naked Burrito Skillet
armagazine.com/beefy-naked-burrito-skillet
5 REVIEWS
hands-on 10 min 1 lb. ground beef
total 25 min 1 onion, diced (about 1 cup)
serves 4
1 green bell pepper, diced
1 Tbsp. chili powder
1 tsp. cumin
submitted by: 1 (15-oz.) can pinto beans,
tammy lynn rinsed and drained
HIDDEN GEM 1 (10-oz.) package frozen steam-
in-bag brown rice, unthawed
1 cup low-sodium beef broth
make it a meal
1. Stir beef, onion, and bell pepper
into a large skillet over medium-high
heat. Cook, stirring and breaking
up lumps, until beef is browned and
onion is translucent, about 5 minutes.
2. Stir in chili powder, cumin, beans,
rice, and broth; bring to a boil.
Reduce heat to medium-low and
simmer, uncovered, until liquid is
mostly evaporated, about 5 minutes.

MAKE IT A MEAL 1 cup shredded cheddar cheese,

plus more for garnish
½ cup sour cream
½ avocado, chopped
Chopped cilantro and crushed
red pepper, for garnish
3. Remove skillet from heat and
stir in cheese until melted. Serve
topped with sour cream and avocado.
Garnish with cilantro and red pepper.
PER 1½-CUP SERVING: 609 CAL; 34g FAT
(14g SAT); 38g PRO; 39g CARB; 4g FIBER;
522mg SODIUM; 4g SUGARS

ONE DONE
steamed broccoli with
crushed red pepper

OR

SWEET AND SPICY

GREEN BEANS p.44

&
PHOTOS: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL

“I added red
Cut down on after-dinner
and yellow bell cleanup with these hearty
peppers and taco one-pan recipes. Plus, we’ve
seasoning, then
put it on a tortilla. got nine ways to turn this
Yummy!” and other recipes in the issue
– RONDA WILLIAMS
into a complete meal.

feb/mar 2019 47
make it a meal

“This is delicious,
and it’s the perfect
meal to impress
company. I did
not have honey
mustard, so I used
regular Dijon with
great results.”
– FRANCE C.

“This was my first

encounter with
fennel. It was
delicious, and the
roast was moist
and flavorful.”
– THEROBE

MAKE IT A MEAL

+ Roasted Carrot and Fennel Pork Tenderloin

armagazine.com/roasted-carrot-and-fennel-pork
14 REVIEWS
strawberry spinach salad hands-on 15 min
total 1 hr, 15 min 3 large fennel bulbs, cored and cut 1. Preheat oven to 425°F. Coat a 9x13-inch
serves 4 into wedges [You can substitute baking dish with cooking spray.
OR half a head of green cabbage, cut 2. Put fennel, carrot, and onion in
into 1-inch-thick wedges.] prepared baking dish. Add oil and toss
3½ cups carrot, peeled and cut into to coat. Sprinkle with 1 tsp. thyme, the
submitted by:
starsmed ½-inch-thick slices (about 5 carrots) pepper, and salt. Bake 30 minutes.

+ HIDDEN GEM
1 large onion, coarsely
chopped (about 2 cups)
2 Tbsp. olive oil
3. Rub pork with honey mustard, then
nestle into vegetables. Bake 25 to
30 minutes more, or until an instant-
1 Tbsp. fresh thyme read thermometer inserted into center
½ tsp. black pepper registers 145°F. Let rest 5 minutes before
mashed potatoes ¼ tsp. salt slicing. Garnish with remaining 2 tsp. thyme.
with chives 1 lb. pork tenderloin
3 Tbsp. honey mustard PER SERVING (1¼ CUP VEGETABLES AND 4 OZ.
PORK): 335 CAL; 10g FAT (2g SAT); 28g PRO;
33g CARB; 10g FIBER; 429mg SODIUM; 17g SUGARS

48 feb/mar 2019
 what’s for dinner tonight? &
WINE BEER
PAIRINGS
WE’VE GOT THE PERFECT ANSWER WITH THESE MENUS USING RECIPES IN THIS ISSUE.

BEER PICK
Abita Brewing
Co. Turbodog or
other English-style
brown ale

CREOLE MAC AND CHEESE p.84 SWEET AND SPICY KING CAKE CUPCAKES p.90
GREEN BEANS p.44

BEER PICK
Unoaked
Chardonnay, such
as Toad Hollow

LEMON CHICKEN PICCATA p.72 ASPARAGUS PARMESAN p.39 roasted red potatoes

BEER PICK
Victory Brewing
Co. Prima Pils or
other German-
style pilsner

ASIAN TUNA BURGERS p.74 MOM’S SPICY CUCUMBER AIR-FRYER FRIES p.61
KIMCHI p.103
BEVERAGE PAIRINGS: JAMES RODEWALD. ILLUSTRATIONS: SHUTTERSTOCK

WINE PICK
Kim Crawford
Sauvignon Blanc or
other New Zealand
sauvignon blanc

BLACKENED CHICKEN WITH tangy poppy seed fruit salad PEANUT BUTTER SHEET CAKE
AVOCADO CREAM SAUCE p.70 p.42

WINE PICK
Underwood Pinot
Noir or other
Oregon Pinot Noir

BEEF BULGOGI p.102 steamed rice AIR-FRYER ROASTED

VEGGIES p.62

We’ve made it super simple to save recipes, see what’s on special at your
POINT, SHOOT & SAVE!
Try it now
grocery store, and add ingredients to your shopping list. Just point your phone’s NO APP
DOWNLOAD
camera at icons like this one. You don’t even have to snap a photo—just hover! NEEDED!
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© 2018. COOKING LIGHT is a trademark of Meredith Corporation, registered in the U.S. and other countries.
 cook 2 follow

NAOMI
& RENAN

BETTER KNOWN AS: Naomi, 24,

PHOTO: KATHRYN GAMBLE; FASHION STYLING: LINDSAY BERGER

and Renan Geara Lopes, 26,

of Baltimore, Maryland
WHERE DID YOU EACH GROW UP?
Naomi: Colorado Springs, Colorado
Renan: São Paulo, Brazil
HOW DID YOU MEET?
Naomi: I was in Paris by myself in
2015 on a weeklong stopover on my
way back to the United States after
an internship in Cameroon. I went to
church on my second day in Paris.
Renan was sitting in the row in front
of me when the pastor told us to say
“hi” to our neighbors. Renan: I had
just moved to Paris from Brazil (I’m
French-Brazilian) to work as a chef
de partie. It was fate that I turned
around and started talking to her.
FO L LOW Naomi: We ended up spending the
T H ES E CO O KS whole week together and decided to
To follow Naomi and give a long-distance relationship a
Renan, find their recipes, shot. I had no idea that I’d eventually
and feed your feed, move to France for a year, he’d return
go to armagazine.com/ with me to the U.S., and we’d get
naomigearalopes married this past August.
and armagazine.com/
renangearalopes. WHAT DO YOU DO IN BALTIMORE NOW?
Signing in and following Naomi: I work as a supply chain
cooks you like on analyst and consultant, and I blog
Allrecipes.com helps us (@naomifbishop and @thecouplecafe
serve up more of the on Instagram). Renan: I’m a recipe
recipes, videos, and info POINT YOUR
you crave. Plus, it’s free! PHONE HERE developer and a private chef. And
for more details we’re both Allstars!*
on how to be an
Allrecipes Allstar.
*Allrecipes Allstars are a select group of our most
passionate and engaged community members.

feb/mar 2019 51
cook 2 follow
“Our dog, Lily, a coonhound-Lab mix, was
my family’s dog. We were only going to
dog-sit her for two weeks for my mom, YOU’RE OUR FIRST ALLSTAR COUPLE.
but we loved having her so much that
we decided to keep her with us. She is
HOW DID YOU BOTH BECOME ALLSTARS?
a cheese fanatic, like us, and enjoys long Naomi: My mom, Diana Bishop, has
hikes and chasing squirrels.”—Naomi been an Allstar since I was a teenager,
so I grew up around Allrecipes.
When I graduated from college,
she convinced me to apply for the
program. Renan and I were dating
at the time, and I encouraged him
to apply, too, since he is a chef. We
love being creative together, and
being Allstars has really enabled that.
WHO’S THE BEST COOK YOU KNOW?
Naomi: Renan, and my mom. Renan:
I know a few celebrity chefs, and my
personal favorite is Paul Bocuse. But
nothing beats my dad’s hamburgers!
WHAT’S IN YOUR FRIDGE RIGHT NOW?
Renan: I always have at least half of
a watermelon and 40 eggs. We also
have some home-smoked salmon
and cheese. Naomi: And kale. And
my favorite bottled margaritas.
“We met at FAVORITE ETHNIC CUISINE? Naomi: Indian
church in Paris, or Japanese food (my mom is
and he ended
up giving me half-Japanese). Renan: Ethiopian.
a tour of the
city. We were HOW ARE YOU TWO ALIKE (OR DIFFERENT)
walking by the WHEN IT COMES TO EATING AND COOKING?
Seine at one Naomi: Renan loves red meat. (Since
point, and I
was thinking,
he did his culinary school in Brazil,
I don’t even who can blame him?) I prefer to eat
know this guy a variety of proteins. What brings us
yet, but this is
so romantic!”
together is our love for everything
—Naomi French—good bread, great cheese,
RECIPE FOR LOVE “Cookies are such an American and wine! A perfect date night for us
would be turning on Netflix, tearing
thing—not something I grew up with in Brazil. When —Naomi
Naomi made these for me, I was like, ‘Oh, wow!’” —Renan into a freshly made baguette, salting
goat cheese and olive oil, and pairing
Best Chocolate Chip Cookies armagazine.com/best-chocolate-chip-cookies this with a good bottle of wine.
Renan: I prefer more elaborate recipes,
“That’s us with while Naomi prefers more practical
Renan’s mom, dad, ones. I often compromise by helping
and siblings (right) her with more practical meals during
after the wedding.
And that’s us
the workweek, and she compromises
with my mom and by spending Saturday nights in the
brother (below) in kitchen with me.
Boulder, Colorado.”
COOKIE PHOTO: KATHRYN GAMBLE; FOOD STYLING: SAMMY MILA
—Naomi ANY SPECIAL TALENTS? Naomi: I can
unwrap tangerines and clementines
in one spiral peel and use the peel to
create a lifelike second fruit. I can
also smell bread from a mile away.
Renan: By the age of 18, I had won
two championships in martial arts
and I had a helicopter pilot’s license.
I also speak several languages and
read ancient Greek.
DESCRIBE YOUR KITCHEN. Renan: Small
but practical. Naomi: Messy! But only
“At our wedding reception, our shared love because we cook multiple times a day.
of cooking was clear. We used cookbooks It’s a constant rotation of cooking,
as centerpieces and we had a ‘cookie table’
(a Pittsburgh tradition) in addition to cleaning, and cooking again. We’ll do
the table for the wedding cake.” —Naomi better once we have a dishwasher!

52 feb/mar 2019
 Hang Loose.
Eat Simple.
Live Healthy.
©2019 Blue Buffalo Co., Ltd.

BLUE Basics – A Simple Diet

That Lets Your Dog Be His Best
With BLUE Basics,® you always get simple ingredients you can understand, including:

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 zas that

ar community

HIDDEN GEM
 Reuben Pizza 2 cups shredded Swiss cheese to desired pan size. [If you have extra
armagazine.com/reuben-pizza 6 oz. deli sliced corned dough, it keeps up to 3 months,
97 REVIEWS beef, cut into strips frozen in a greased zip-top plastic bag.]
hands-on 30 min Fitzwife’s recipe used a thawed 1-lb. 1 cup sauerkraut, Make Toppings
total 2 hr, 20 min rinsed and drained 4. Preheat oven to 375°F and grease
serves 8 loaf of frozen whole-wheat bread
dough. We thought a rye crust would ½ tsp. caraway seeds a 14-inch pizza pan. Transfer crust to
make this pizza even more Reuben-y, ¼ cup sliced pickles (optional) prepared pan; build up edges and pierce
so we added community member center with a fork so it won’t form a
submitted by: Doug’s recipe here. It makes enough for Make Rye Crust dome when baking. Bake until golden,
fitzwife a regular 14-inch crust or 2 thin crusts. 1. Mix together flours and salt in a bowl. In 20 to 25 minutes.
another bowl, stir brown sugar into ½ cup 5. Spread half of salad dressing over hot
For Rye Crust hot water until dissolved. Stir in yeast and crust. Sprinkle with half of Swiss cheese.
2½ to 3 cups flour let stand until bubbling, about 10 minutes. Arrange corned beef over cheese, then
1 cup rye flour Pour yeast mixture into flour mixture. drizzle with remaining dressing. Top with
1 tsp. salt 2. Stir together oil and remaining ½ cup sauerkraut and remaining Swiss cheese.
1 tsp. packed brown sugar hot water in a bowl, then add to flour Sprinkle with caraway seeds.
1 cup hot tap water mixture. Knead dough, adding more flour 6. Bake until cheese melts and toppings
1 (0.25-oz.) package if necessary, until smooth and holding are heated through, about 10 minutes.
active dry yeast together. Shape into a ball and transfer to Top with sliced pickles (if using) and let
2 Tbsp. olive oil a bowl. Cover with a damp towel and let stand 5 minutes before slicing.
For Toppings rise until doubled in size, about 1 hour.
½ cup Thousand Island 3. Punch down dough and transfer to PER SLICE: 470 CAL; 24g FAT (9g SAT); 19g PRO;
dressing a lightly floured work surface. Roll out 44g CARB; 4g FIBER; 886mg SODIUM; 4g SUGARS

“For those who

find sauerkraut
too tart, try
sautéing it in a
little butter with
a small amount of
shredded apple
before adding it
to the pizza.”
– NICOLE
“My husband
and I are big
Reuben fans, and
we loved this
recipe! I added
caraway seeds
to the dough,
which gave
it a fun crunch.”
– TRISH

Veggie Dip Pizza
armagazine.com/veggie-dip-pizza
326 REVIEWS
hands-on 25 min 2 (8-oz.) packages refrigerated
total 1 hr, 10 min
serves 8 crescent roll dough
1 (8-oz.) package cream
cheese, softened
1 cup sour cream
submitted by: 1 tsp. dried dill
merri c ¼ tsp. garlic salt
1 (1-oz.) package ranch
dressing mix
1½ cups chopped fresh broccoli,
blanched and chilled
1cup chopped red bell pepper
½ cup finely chopped red onion
½ cup thinly sliced celery
½ cup halved and thinly
sliced radishes
½ cup grated carrot
1. Preheat oven to 375°F. Coat a 14-inch
round pan with cooking spray.
2. Unroll dough, separate into pieces,
then arrange in a circle on prepared
pan. Press dough to edges of pan, then
pinch seams together.
game day
3. Bake until golden brown, about
10 minutes. Let cool.
4. Meanwhile, stir together cream
cheese, sour cream, dill, garlic salt, and
ranch dressing mix in a bowl. Spread
mixture on cooled crust, then top with
remaining ingredients. Chill, covered, at
least 30 minutes or up to 8 hours.
PER SLICE: 392 CAL; 26g FAT (16g SAT);
10g PRO; 32g CARB; 4g FIBER; 718mg SODIUM;
2g SUGARS

“For less mess and

easier serving,
I cut the crust
before I put on
the cream cheese
mixture. I also add
finely shredded
cheddar and press
it in slightly.”
– SUSAN19

“I toss the veggies

into the food
processor and then
top the pizza with
them. You won’t
get any huge bites
of just onion, and
it’s a good way to
fool the kiddos into
eating veggies.”
– SALTYWALTY

feb/mar 2019 57
game day

MAKE IT
YOUR OWN!
Point your phone’s
camera here
to see more ideas
to make this
Ice Cream Pizza
“I loved how even cooler.
the crust wasn’t
superhard or too
crunchy, even
after being frozen.
I topped the ice
cream with a
chopped-up Heath
candy bar, then
drizzled with hot
fudge and a little
whipped cream.”
– INK_ADDICTAZ

Ice Cream Pizza mixture onto prepared baking sheet,

armagazine.com/ice-cream-pizza
3 REVIEWS
hands-on 15 min ½ (15.25-oz.) package devil’s food
total 2 hr
serves 8 cake mix (1¾ cups)
¼ cup vegetable oil
1 egg
½ cup semi-sweet chocolate chips
submitted by: Pinch flaked salt (optional)
julie hubert
1 qt. vanilla ice cream
HIDDEN GEM Chocolate syrup, mini Reese’s
Peanut Butter Cups, and/or mini
M&Ms (optional)
1. Preheat oven to 350°F. Line a baking
sheet with parchment paper.
2. Mix together cake mix, oil, and egg in
a large bowl until well blended; fold in
chocolate chips. With wet hands, spread
forming into a 9-inch round about ¼ inch
thick. Sprinkle with salt (if using).
3. Bake until crust is set, 14 to 16 minutes.
Remove from oven and rap baking sheet
firmly on the counter to release any extra
air. Let cool on baking sheet at least
30 minutes, then transfer to a large plate.
4. Meanwhile, let ice cream soften at room
temperature 10 minutes. Transfer to a
chilled bowl; beat with an electric mixer
or wooden spoon until the consistency
of soft serve. Spread ice cream over
cooled crust with an offset spatula or knife.
Freeze until firm, about 90 minutes.
5. Cut into 8 slices; add toppings (if using).
PER SLICE: 505 CAL; 26g FAT (11g SAT); 7g PRO;
65g CARB; 3g FIBER; 399mg SODIUM; 48g SUGARS

58 feb/mar 2019
 OH, LIKE
RIGHT NOW?

WE’RE MAKING CARAMEL FUN

®/™ trademarks © Mars, Incorporated 2018

®
 on the side
Air-Fryer Fries 1. Cover potatoes in water and let
armagazine.com/air-fryer-fries soak 30 minutes. Drain and pat dry
with paper towels. Drizzle with oil;
HANDS-ON 15 min TOTAL 1 hr SERVES 4
toss to coat.
1 lb. potatoes or sweet 2. Preheat air fryer to 400°F. Arrange
potatoes, peeled, if desired, potatoes in a double layer in fryer
and cut into ½-inch sticks basket. Cook, tossing every 5 minutes,
(straight or ruffle cut) until golden brown, 15 to 20 minutes.
1 tsp. vegetable oil Sprinkle with salt and desired
¼ tsp. salt Seasoning. Serve with Dipping sauce.
¼ tsp. Seasoning (ideas
below), or more to taste PER ½-CUP SERVING: 77 CAL; 1g FAT (0g SAT);
Dipping sauce (ideas below) 2g PRO; 15g CARB; 1g FIBER; 149mg SODIUM;
1g SUGARS UTAH
FRY SAUCE
Whisk together
½ cup mayonnaise,
¼ cup ketchup,
2 tsp. dill pickle
brine, and ⅛ tsp.
cayenne pepper
in a small bowl.
THREE SEASONING Makes ⅔ cup.
OPTIONS SRIRACHA-
• ½ tsp. crushed dried SOY KETCHUP
rosemary and Whisk together
¼ tsp. garlic salt ½ cup ketchup and
1 Tbsp. each low-
• 1 Tbsp. parsley, sodium soy sauce,
1 Tbsp. grated Parmesan sriracha sauce,
cheese, and ½ tsp. and brown sugar
Italian seasoning in a small bowl.
Makes ⅔ cup.
• 1 Tbsp. grated
Parmesan cheese and
¼ tsp. smoked paprika
PHOTOS: BLAINE MOATS; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL

GARLIC-
LEMON AIOLI
Whisk together
½ cup mayonnaise,
2 tsp. lemon zest,
2 Tbsp. lemon
juice, 1 clove
minced garlic,
and ¼ tsp.
black pepper
in a small bowl.
Makes ½ cup.

air-fried SIDES
Small but mighty, air fryers are taking over kitchens nationwide. They’re basically mini convection ovens
that “fry” foods with little to no oil, less fat, and fewer calories. A heating element and fan bathe the food in
hot air to produce a crispy finished product. We’ve got three master recipes—fries, roasted vegetables, and
tempura veggies—and ideas for adapting and seasoning with the ingredients you have on hand. —Caitlyn Diimig, RD
feb/mar 2019 61
on the side
Air-Fryer Roasted
Veggies armagazine.com/
air-fryer-roasted-veggies
HANDS-ON 10 min TOTAL 25 min SERVES 4

3 cups tender vegetables

ROASTED RED (zucchini, summer squash,
PEPPER AIOLI sweet pepper, mushrooms,
Stir together cauliflower, asparagus)
½ cup mayonnaise, or firm vegetables (new
1 clove minced potato, carrot, turnip, parsnip,
garlic, 2 Tbsp. winter squash, celeriac, sweet
chopped roasted potato), cut into 1-inch pieces
red sweet peppers, 2 tsp. vegetable oil
and 1 Tbsp. each ¼ tsp. salt
extra-virgin olive ¼ tsp. black pepper
oil and red wine ¼ tsp. Seasoning (ideas below),
vinegar in a small or more to taste
bowl. Makes ⅔ cup Dipping sauce
(ideas at left or below)

1. Preheat air fryer to 360°F. Add

vegetables, oil, salt, pepper, and
desired Seasoning to a bowl. Toss to
coat; arrange in fryer basket.
2. Cook tender vegetables 10 minutes,
ADD THIS stirring after 5 minutes. Cook firm
RECIPE
vegetables 15 minutes, stirring every
to your
shopping list and 5 minutes. Serve with Dipping sauce.
recipe box
now. Just point
your phone’s PER ½-CUP SERVING: 39 CAL; 2g FAT
camera here. (0g SAT); 1g PRO; 4g CARB; 1g FIBER;
156mg SODIUM; 2g SUGARS
FOUR SEASONING OPTIONS
• Italian seasoning
• Herbes de Provence
• Smoked paprika
• Gremolata (shown at left):
½ cup chopped fresh parsley,
2 tsp. lemon zest, and
2 cloves minced garlic

HERB
VINAIGRETTE
Whisk together
¼ cup olive oil;
1 Tbsp. each minced
fresh herbs, white
wine vinegar, and
minced shallot;
1 clove minced
garlic; 1 tsp. Dijon
mustard; ½ tsp.
sugar; and ⅛ tsp.
each salt and black
pepper in a small
bowl. Makes ½ cup
 DIPPING SAUCE
OPTIONS
Soy sauce
Teriyaki sauce
Ponzu

WASABI MAYO
Stir together
½ cup mayonnaise
and 1 to 2 tsp.
prepared wasabi
paste. Makes ½ cup

Air-Fryer Tempura Veggies armagazine.com/air-fryer-tempura-veggies

HANDS-ON 15 min TOTAL 25 min SERVES 4 shallow dish. Stir together panko
and oil in a third shallow dish. Add
½ cup flour
desired Seasoning to either panko
½ tsp. salt, plus more to taste
and/or flour mixture.
½ tsp. black pepper
2. Sprinkle vegetables with remaining
2 eggs
TWO ¼ tsp. salt. Dip in flour mixture, then
SEASONING 2 Tbsp. water
in egg mixture, and finally in panko
OPTIONS 1cup panko bread crumbs
mixture to coat.
• Add 2 Tbsp. sesame 2 tsp. vegetable oil
3. Preheat air fryer to 400°F and
seeds to panko mixture, ¼ tsp. Seasoning (ideas at left), or
oven to 200°F. Arrange half of
and 1 tsp. ground more to taste
vegetables in a single layer in fryer
ginger to flour mixture. 2 to 3 cups vegetable pieces
basket. Cook until golden brown,
(whole green beans, sweet
about 10 minutes. Sprinkle with
• Add 2 Tbsp. pepper rings, zucchini slices,
additional salt, if desired. Transfer
shredded coconut whole asparagus spears, red
vegetables to oven to keep warm.
to panko mixture. onion rings, or avocado wedges),
Repeat with remaining vegetables.
cut ½ inch thick
Serve with Dipping sauce.
Dipping sauce (ideas above)
PER ½-CUP SERVING: 179 CAL; 5g FAT
1. Mix together flour, ¼ tsp. salt, and
(1g SAT); 7g PRO; 25g CARB; 2g FIBER;
the pepper in a shallow dish. Whisk
375mg SODIUM; 2g SUGARS
together eggs and water in another

quick Air-fry in batches

Overloading the air
Use a little fat
Spritz food with
Add a coating
Dredging chicken in
Manage expectations
Air-frying will never result

TIPS
fryer will steam a little oil before egg and flour or panko in the same texture as
ingredients instead frying to get gives the air fryer deep-fat frying, but for little
of crisping them. a better result. something to crisp up. to no fat, it’ll get pretty close.

feb/mar 2019 63
 Try it
FREE!

stress-free
COOKING
starts here ...
The Allrecipes® Cooking School
gives you the tricks, techniques
and tools you need to be the cook
you’ve always wanted to be!

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now at
armagazine.com/cook
 4 kids

for a day Make your own luck this

St. Patrick’s Day with kid-friendly
treats and activities to enjoy
from breakfast through dessert.
By Amy Palanjian

ST. PADDY CAKES

Transform plain pancakes into lucky
bites for the holiday with this idea
PHOTOS: BLAINE MOATS; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL

from yummytoddlerfood.com:
Add 2 small bananas,
2 large eggs, 2 cups lightly packed
baby spinach, 1 cup milk, 1½ tsp.
baking powder, 1 tsp. cinnamon,
and 1 tsp. vanilla extract to a
blender. Blend until very smooth.
Stir in 1 cup flour. Cook as you
would any other pancakes—simply
pour out the batter from the
blender—to make festive green
pancakes. Or add the batter to a
squeeze bottle and make shamrock-
shaped pancakes! (P.S.: You can,
of course, also try adding a
few drops of green food coloring
to regular pancake batter.)

feb/mar 2019 65
4 kids

Feelin’
Use the holiday as an excuse to
celebrate green foods. Who knows,
the luck of the Irish may just help
the kids to love that green produce!

Green Scavenger Hunt

Write up a list of four to six green
fruits and veggies, and challenge
your kids to find them in the
grocery produce aisle. Then
choose at least one to take home, RAINBOW
cook together, and taste. FRUIT BOWLS
For kids who are super
Blind Taste Test
wary of greenery, go for a broader
Tie on blindfolds and let the range of hues. Work together
kids touch and taste a few to buy a colorful assortment
different green veggies, such of fruit (including green!) and
as green beans, snap peas, assemble it into a rainbow fruit
zucchini, and bell peppers. salad to share.
The kiddo who correctly guesses
the most veggies wins a prize!

PRE-PARADE PASTA
If you haven’t yet tried pesto pasta on the kids, this
is the perfect opportunity. The Parmesan-cheese flavor
ought to win over any green-food doubters. We like
the refrigerated pesto from Rana for its bright color
and flavor, and it’s available in most grocery stores.
 LEPRECHAUN COOKIES
Everyone can be Irish for a day
with these cute cookies. Use food
coloring to tint vanilla frosting
orange. Spread a thin layer of the
orange frosting along the edges of
a Milano cookie to make the beard.
Cover with orange sprinkles. To
make each hat, cut off the bottom
of a green gumdrop (this will allow
it to stick to the hat’s “brim”), cut
the gumdrop in half vertically, and
stick it onto a slice of green fruit.
LEPRECHAUN COOKIES PHOTO:

Use frosting to attach the hat to

the top of the cookie. Attach mini
IDEA: KIMBERLY STONEY

candy eyes with frosting and a

chocolate sprinkle for the smile.
MICHAEL PIAZZA;

VEGGIE ICE CREAM

We know. We were skeptical,
too. But the mint chip flavor of
Peekaboo ice cream is actually
fresh, minty, and creamy…and
packed with spinach! Check
out peekabooicecream.com for
buying information.

feb/mar 2019 67
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 WEEKNIGHT
WINNERS
Running late? No problem! You can
get these chicken recipes on the table
“I shook the
chicken strips with in just 30 minutes—or even less.
½ cup cornstarch
in a bag and let
them rest for
a few minutes.
Then I fried “This is amazing!
them in a The only thing
preheated skillet I did differently
with veggie oil.” was to dredge the
– DALE
chicken in flour to
ensure a thickened
sauce. Thanks,
Kate, for a great
recipe!”
– RICHLY BLESSED
PHOTOS: VICTOR PROTASIO; FOOD STYLIST: MARGARET MONROE DICKEY; PROP STYLIST: CHRISTINE KEELY

Sweet, Sticky, and Spicy Chicken armagazine.com/sweet-sticky-spicy-chicken

3,079 REVIEWS ¼ cup low-sodium soy sauce ¼ tsp. black pepper oil as needed between batches), add
hands-on 20 min 2 Tbsp. honey 1 Tbsp. vegetable oil, or more chicken and brown on both sides, about
total 25 min 2 tsp. chopped fresh ginger as needed 1 minute per side. Pour sauce over
serves 4 2 tsp. chopped garlic chicken. Simmer, uncovered, until sauce
1 Tbsp. hot sauce, or more to taste 1. Mix together soy sauce, honey, ginger, thickens, 8 to 10 minutes. If desired,
1 Tbsp. packed brown sugar garlic, hot sauce, and brown sugar in a serve with hot rice.
submitted by: 4 boneless, skinless chicken small bowl. Sprinkle chicken with salt
katemartinoblog breasts (about 1¼ lb. total), and pepper. PER 1-CUP SERVING: 254 CAL; 7g FAT (1g SAT);
cut into 1-inch strips 2. Heat oil in a large skillet over medium 34g PRO; 13g CARB; 0g FIBER; 951mg SODIUM;
QUICK
¼ tsp. salt heat. Working in batches (add more 11g SUGARS

feb/mar 2019 69
weeknight winners
“I doubled
“I made double the sauce. My
the amount of husband and
Avocado Cream I enjoyed every
Sauce to have bite. I had orzo
with some fresh in the house,
veggies. It’s pretty not quinoa, but
easy to make and the substitution
super delicious.” worked well.
– MISSAME I paired it with
steamed carrots.
Delish!”
– INHERITED APRON

Blackened Chicken with Avocado Cream Sauce

armagazine.com/blackened-chicken-with-avocado-cream-sauce
33 REVIEWS
hands-on 25 min For Quinoa 1½ tsp. lemon juice (with a lid) over medium-high heat.
total 30 min 2 cups low-sodium chicken broth ½ tsp. garlic powder Add chicken to skillet, cover, then reduce
serves 4
1 cup quinoa, rinsed and drained ¼ tsp. salt heat to medium. Cook 4 minutes. Turn
½ cup chopped green onion chicken over and continue to cook,
1½ tsp. lemon juice Make Quinoa covered, 2 to 3 minutes more, or until an
submitted by: ¼ tsp. salt 1. Bring broth to a boil in a saucepan. instant-read thermometer inserted into
skinnymom For Blackened Chicken Stir in quinoa and return to a boil. thickest parts registers 165°F. Transfer
HEALTHY & QUICK 1 tsp. cumin Reduce heat to low and simmer, covered, chicken to a plate, cover loosely with foil,
1 tsp. onion powder until quinoa is tender and broth has been and let rest 5 minutes.
1 tsp. paprika absorbed, about 20 minutes. Remove Make Avocado Cream Sauce
1 tsp. black pepper from heat and keep covered. 5. Meanwhile, blend avocado, water,
½ tsp. sea salt 2. Just before serving, stir in green onion, yogurt, lemon juice, garlic powder,
¼ to ½ tsp. cayenne pepper lemon juice, and salt. and salt in a food processor or blender
4 (5-oz.) boneless, skinless Make Chicken until smooth.
SAVE THIS chicken breasts 3. While quinoa cooks, stir together 6. Serve each chicken breast with a scant
RECIPE!
1½ tsp. vegetable oil cumin, onion powder, paprika, black cup of quinoa and ¼ cup avocado sauce.
Point your phone’s
camera here to For Avocado Cream Sauce pepper, sea salt, and cayenne in
save this recipe ½ avocado, peeled and pitted PER SERVING (1 CHICKEN BREAST, 1 SCANT
or add it to your
a small bowl. Pat chicken dry with
shopping list. ½ cup water paper towels, then rub spice mixture CUP QUINOA, AND ¼ CUP SAUCE): 395 CAL;
¼ cup plain nonfat Greek yogurt over both sides of each breast. 11g FAT (2g SAT); 41g PRO; 33g CARB; 5g FIBER;
4. Heat oil in a large nonstick skillet 694mg SODIUM; 2g SUGARS

70 feb/mar 2019
 “This was
perfect after an
exhausting day.
I later added
sesame oil and
garlic, but the
base recipe
was excellent.”
– SIMPLYSARAH

118 REVIEWS
hands-on 20 min
total 20 min
serves 6 “Oh my
goodness, was
this delicious :) I’d
suggest using a
submitted by:
ava wide-prong
“I omitted fork to stir the egg
QUICK
the sugar and if you like bigger
cornstarch, and pieces of egg in
Easy Egg Drop Soup your soup.”
armagazine.com/easy-egg-drop-soup added two more
egg whites and – TURTLE

To make this heartier, add shredded half a package

cooked chicken, small shrimp, chopped of extra-firm tofu
tofu, sliced snow peas, mushrooms, for more protein.
and/or bok choy to the boiling broth My dad thought
and cook until heated through before I had picked
turning the heat down and adding eggs. up Chinese!”
– LEXW
6 cups low-sodium chicken
or vegetable broth
[The success of this soup hinges
on a flavorful, high-quality broth,
so go for the good stuff!]
1 cup chopped green onion
⅓ cup plus 2 Tbsp. cold water
3 Tbsp. cornstarch
3 Tbsp. low-sodium soy sauce
¼ tsp. sugar
¼ tsp. salt
3 eggs

1. Bring broth and ¾ cup green

onion to a boil in a large pot over
medium-high heat. Stir together
⅓ cup cold water, cornstarch, soy
sauce, sugar, and salt in a small bowl
until smooth. Stir cornstarch mixture
into broth; boil, stirring, 1 minute.
Reduce heat to low.
2. Beat eggs with remaining 2 Tbsp.
cold water in a bowl. Pour egg mixture
into soup; cook, stirring with a fork,
until eggs are opaque, about
1 minute. Garnish with remaining
¼ cup green onion.

PER 1¼-CUP SERVING: 72 CAL; 2g FAT

(1g SAT); 6g PRO; 7g CARB; 1g FIBER;
530mg SODIUM; 1g SUGARS
 Lemon Chicken Piccata armagazine.com/lemon-chicken-piccata
996 REVIEWS 3 boneless, skinless chicken 1. Preheat oven to 200°F. Put a serving occasionally, until sauce reduces to
hands-on 25 min breasts (about 1 lb.), cut platter in oven to warm. about ⅔ cup, 3 to 5 minutes. Add
total 30 min horizontally into ½-inch cutlets 2. Season chicken with salt and pepper, lemon juice and capers; simmer until
serves 4 ¼ tsp. salt then dredge in flour. Shake off excess sauce is reduced and slightly thickened,
⅛ tsp. black pepper flour. Heat oil in a large skillet; pan-fry about 5 minutes more. Drop butter
½ cup flour chicken until golden brown on both into skillet and swirl it into sauce by
submitted by: 2 Tbsp. vegetable oil, or as needed sides, about 3 minutes per side. (Don’t tilting skillet until butter is melted and
lemonlush 1 clove garlic, minced overcrowd skillet; work in batches if incorporated. Add parsley and remove
HEALTHY & QUICK 1 cup low-sodium chicken broth necessary.) Transfer chicken to warmed from heat.
½ lemon, thinly sliced platter in oven. Drain most oil from 4. Arrange chicken on serving plates
3 Tbsp. fresh lemon juice skillet, leaving a thin coating. and top with sauce.
2 Tbsp. capers, rinsed and drained 3. Add garlic to skillet and cook, stirring,
3 Tbsp. butter until fragrant, about 20 seconds. Pour in PER SERVING (5 OZ. CHICKEN AND 2 TBSP.
2 Tbsp. minced Italian parsley broth. Scrape up and dissolve any brown SAUCE): 340 CAL; 19g FAT (7g SAT); 28g PRO;
bits from bottom of skillet. Stir in lemon 14g CARB; 1g FIBER; 386mg SODIUM; 1g SUGARS
slices and bring to a boil. [If you’re
RE CIP ES

MAGA ZINE
from cooks just
like you!
sensitive to bitterness, use fewer lemon
slices or forgo them altogether; it won’t

CHICK
QUICK MINU
READY IN 30
TES p.22
Chicken
Hawaiian ShoyuSY!) p.52
(IT’S OVEN-EA

5 STAR
FAVES
Get 109 more top- hurt the dish one bit.] Cook, stirring

GOOD-BYE,
BORING! recipes in our Allrecipes
12 EASY
& HEALTHY
RECIPES p.36

11 SLOW
COOKER
S
WINNERp.64
on newsstands now! “This dish is a
staple in my
CHICKEN
RECIPE OF
p.96ALL TIME! repertoire.
CHICKEN 2019

Sometimes I add
artichokes and
thicken the sauce
with flour. But my
five stars are for
the wonder of
this dish as is.
I will probably
elect to eat this as
my final meal in
this lifetime!”
– RAANTCLIFF

“Rather than using

lemon slices,
I simply zested
the lemon,
avoiding the
bitterness. This is
definitely a make-
again recipe!”
– WILLIAM

72 feb/mar 2019
 weeknight winners

“Five stars and

more! I followed
the recipe exactly
and it turned out
so tasty. The sauce
was delicious
and added to the
overall flavor.
I think next time
I make this I will
not add any extra
salt. Other than
that…perfect!”
– GOTRECIPE?

“I serve this with

cheesy mashed
potatoes. Really
good. It seems
fancy but is
relatively simple.”
– CICISCHWARTZ

Sandy’s Chicken Saltimbocca

armagazine.com/sandys-chicken-saltimbocca
26 REVIEWS
hands-on 20 min 8 (6-oz.) chicken cutlets ½-inch thickness with flat side of a Repeat with remaining 1½ Tbsp. oil
total 30 min
serves 8 1 tsp. salt meat mallet or bottom of a skillet. and remaining 4 cutlets.
½ tsp. black pepper Sprinkle with salt and pepper. Put 3. Add wine to skillet and simmer,
16 large or 40 small fresh sage 2 large or 5 small sage leaves on top scraping up any browned bits, 1 minute.
leaves of each cutlet, then wrap 2 slices of Add broth and simmer until slightly
submitted by: 16 thin slices prosciutto (6 oz.) prosciutto crosswise around each reduced, 4 to 5 minutes. Remove from
sandyg
3 Tbsp. olive oil cutlet, holding sage in place. heat, add butter, and swirl skillet until
HEALTHY & QUICK 1 cup dry white wine 2. Heat 1½ Tbsp. oil in a large skillet butter has melted and sauce is creamy.
1 cup low-sodium chicken broth over medium heat. Add 4 cutlets; cook Spoon 2 Tbsp. sauce over each cutlet.
¼ cup cold butter, cut into pieces 2 minutes per side, or until until an
instant-read thermometer inserted into PER CUTLET: 394 CAL; 21g FAT (5g SAT);
1. If cutlets are thick, lay them between thickest parts registers 165°F. Transfer 44g PRO; 1g CARB; 0g FIBER; 800mg SODIUM;
2 sheets of wax paper and pound to to a platter; tent with foil to keep warm. 0g SUGARS
make it tonight

PANTRY
ASIAN TUNA BURGERS
Preheat oven to 450°F. Stir together
2 Tbsp. mayonnaise and ¼ tsp.
ground ginger in a large bowl. Stir

POWER
We bet you have some canned in
your pantry, just waiting for
something fun to do. Here are some
innovative ways to put it to use.
in 2 lightly beaten eggs, 1 cup panko,
and 1 Tbsp. soy sauce. Add ¼ cup
sliced green onion and 10 oz. can
drained and flaked tuna. Shape into
patties. Bake on a foil-lined baking
sheet 10 to 12 minutes, until an instant-
read thermometer inserted into
thickest parts registers 160°F. Serve
on toasted buns topped with store-
bought coleslaw and baby lettuce.
U P DAT E D T U N A M E LT S
Stir together a 5 oz. can undrained
tuna packed in olive oil, 2 Tbsp. each
chopped olives and dill pickles, 1 tsp.
Dijon mustard, and ½ tsp. lemon zest
in a bowl. Top toasted sourdough
bread slices with tuna mixture, then
add your favorite cheese. Broil until
melted, about 1 minute.

S O U T H W E ST T U N A
NOODLE CASSEROLE
Preheat oven to 350°F. Cook
2 cups dried egg noodles according
to package directions; drain and
return to pot. Stir in a 10.75-oz. can
condensed cream of mushroom
soup, ¾ cup milk, 2 tsp. chili powder,
and ½ tsp. cumin. Gently stir in an
undrained 11-oz. can whole kernel
corn with sweet peppers and two
5-oz. cans drained and flaked tuna.
Transfer to a baking dish and bake,
covered, 20 minutes. Sprinkle with
crushed nacho-flavored tortilla
chips. Bake until heated through,
about 10 minutes more.

TUNA ALFREDO
Stir together a 15-oz. jar Alfredo

PHOTO: BLAINE MOATS; FOOD STYLING: GREG LUNA; PROP STYLING: SUE MITCHELL
sauce, 3 Tbsp. lemon juice, and
1 Tbsp. drained capers in a saucepan.
Stir in 2 (5-oz.) cans drained and
flaked tuna; cook over medium heat
until heated through, 5 to 7 minutes.
Serve over cooked fettuccine, topped
with chopped parsley.

Mix together a 3-oz. package

uncooked, coarsely crushed ramen noodles (discard
seasoning packet); 6 cups chopped napa cabbage; and
½ cup Asian-flavored salad dressing in a bowl. Gently
stir in 1 or 2 (5-oz.) cans drained albacore tuna; 1 cup halved
sugar snap or snow peas; and ½ cup shredded carrots.
Top with chopped peanuts and crushed red pepper.

TO GET MORE
TUNA RECIPES
and how-to videos,
point your phone’s
camera here.
74 feb/mar 2019
L
good 4 you

PEARLY
WHITES
Want a dazzling red-carpet smile without
spending thousands on veneers and implants?
Here’s what does—and does not—get
you sparkling white teeth. By Marge Perry

how toothpaste whitens

Whitening toothpastes that contain optic brighteners—blue
pigments, that is—help make your teeth look brighter even
though they actually aren’t. The blue pigments trick the
eye into reading yellow tones as white. Look for toothpaste
whiteners with both optic brighteners (such as blue
covarine) and hydrogen peroxide for quick and easy results.
pro tip
IF WHITENERS MAKE YOUR
Studies show you can get the same results from
whitening strips, gel trays, and in-office dental
procedures—though at vastly different costs. High-end
procedures have a higher concentration of hydrogen
peroxide, which means they get the job done faster.
The process usually takes about an hour, lasts a year or
two, and costs between $500 and $800. Gel trays and
whitening strips range from $40 to $100 and take about
PHOTOS: GETTY IMAGES

TEETH TOO SENSITIVE, two weeks for treatment.

TRY USING A TOOTHPASTE
Be aware that just after you whiten them, teeth are
WITH MORE FLUORIDE.
more susceptible to staining. Dr. Anna Hong, a dentist
who treats Broadway celebrities, recommends that her
in-office patients eat only white foods for 24 hours.

76 feb/mar 2019
 rinse and repeat
You can’t eat your way to whiter teeth, but a healthy diet
helps. “When you eat well, you produce better saliva,”
Dr. Hong says. Saliva does double duty: It neutralizes
acids that cause decay, and it washes away debris from Despite what
your teeth. Apples, pears, celery, and carrot sticks are
good saliva boosters. Others include sugarless gum with
some celebrities
xylitol, which can reduce the likelihood of cavities, and claim, there is
green tea, whose catechins may help inhibit the growth zero evidence that
of bacteria (plus they may help reduce bad breath).
charcoal toothpaste
(or mouth rinse
purple teeth or powders) will
WHEN YOU HAVE A GLASS OF RED WINE,
brighten your smile
DOES YOUR SMILE TURN PURPLE?
IT MAY BE A SIGN THAT YOU HAVE or improve your
PLAQUE BUILDUP ON YOUR TEETH, OR oral health. A recent
THAT THEY’VE BECOME POROUS.
review of more
than 100 studies
found there was
also no proof that
such treatments
are even safe.

can’t help
your kid
struggling
with drugs.
But together,
we can.
Call our toll-free helpline,
1-855-DRUGFREE.
Or visit us at drugfree.org.

DON’T DAWDLE
WITH JOE
Your smile will benefit from drinking
your coffee in one sitting, rather
than over the course of hours. The
reason is simple, Dr. Hong says:
“The longer your teeth are exposed
to coffee, the better the chances
are that coffee will stain them.” © Partnership for Drug-Free Kids, Inc.
Partnership is a nonprofit, 501(c)(3) charitable organization.
MACBY NICHOLE AKSAMIT
PHOTOS BLAINE MOATS
FOOD STYLING KELSEY BULAT

DADDY
PROP STYLING SUE MITCHELL
 “What’s lovely
about this recipe
is that it’s so
versatile: I split
the batch and
added some
chopped, cooked
chicken to one
half for variety.” “We really enjoyed
– THEDAILYGOURMET
this! It was a
great ‘grown-up’
twist on regular
mac and cheese.
I replaced the
regular milk with
1½ cups half-and-
half, in addition to
the heavy cream.”
– STACI

BACON WHITE
CHEDDAR PESTO
MAC & CHEESE

feb/mar 2019 79
CREOLE
MAC & CHEESE
ANDOUILLE IS
KEY TO THIS HEARTY
MAC. LOOK FOR
THE SPICY, SMOKY,
COARSE-GRAIN
SAUSAGE NEAR
OTHER SMOKED
SAUSAGES,
SOMETIMES
LABELED CAJUN
OR CREOLE.
IF YOU USE A
DIFFERENT
SAUSAGE,
ADD CAJUN
SEASONING
OR EXTRA
CAYENNE.

“A fair amount
of prep and
steps go into
this, but the
end result is
very good. I will
definitely make
it again, though
I might add
more andouille
and cheese.”
– SHA

80 feb/mar 2019
 “If you don’t like
“I pulsed a half- the texture of
sleeve of saltines, onions, try grating
three strips of them. They add
crisp bacon, and so much flavor.”
– DAWN BLACKBURN
a little melted
butter in my food
processor, then
sprinkled it over
the top before
baking. Yum!”
– STEPHANIE

THIS MAC RANKS

AMONG THE MOST-
SAVED RECIPES ON
ALLRECIPES.COM.
ONCE YOU TASTE IT,
YOU’LL KNOW
WHY: IT’S EASY,
SUPER CHEESY,
AND A DEFINITE
CROWD-PLEASER.

OLD-FASHIONED
MAC & CHEESE
 “The second time
I made this,
I didn’t have much
chicken meat. So
to keep the big
chicken flavor,
I cooked the pasta “I added more
in chicken stock of the rotisserie
instead of water.” chicken and two
– MICHAEL MUIRHEAD stalks of finely
chopped celery.
I also used
only ¼ cup of
Gorgonzola. Nice!”
– YQT

HERE’S A QUICK
STOVETOP
MAC THAT
COMBINES TWO
OF OUR FAVORITE
THINGS: MAC
& CHEESE AND
BUFFALO WINGS.

BUFFALO CHICKEN
MAC & CHEESE

82 feb/mar 2019
 ASIAGO MAC
WITH MUSHROOMS
& RADICCHIO
IN THE MOOD FOR
ITALIAN? FEELING
KINDA-SORTA
FANCY? HERE’S THE
MAC FOR THE JOB.
IT’S LOADED WITH
FLAVOR AND ITALIAN
CHEESES. ADD A
SALAD AND WINE,
AND YOU’RE ALL SET.

“This recipe
was screaming
Northern Italy
to me, so I used
Fontina instead of
Asiago cheese.
I also added some
white wine to
the vegetables
and some nutmeg
to the sauce.
Delicious!”
– BUCKWHEAT QUEEN
MAC
FOR BACON WHITE CHEDDAR
ANY PESTO MAC AND CHEESE
armagazine.com/bacon-cheddar-
pesto-mac
MOOD 11 REVIEWS
HANDS-ON 20 min TOTAL 35 min
SERVES 10 SUBMITTED BY fabeverydayblog
1 (16-oz.) package cavatappi
8 slices bacon
3 Tbsp. butter
2 cloves garlic, minced
3 Tbsp. flour
2½ cups milk
½ cup whipping cream
½ tsp. salt
¼ tsp. black pepper
2 cups shredded white
cheddar cheese (8 oz.)
½ cup prepared basil pesto
¼ cup panko bread crumbs
¼ cup grated Parmesan cheese
Fresh basil leaves (optional)
1. Grease a 2½- or 3-qt. baking dish.
Cook cavatappi according to
package directions until al dente;
drain. Preheat oven to 350°F.
2. Meanwhile, cook bacon in a large
skillet over medium-high heat, turning
occasionally, until crisp, about
10 minutes. Drain on paper towels,
then finely chop.
3. Melt butter with minced garlic in a
saucepan over medium-high heat.
Whisk in flour; cook, whisking constantly,
until golden, about 1 minute. Add milk,
cream, salt, and pepper; whisk until
smooth. Bring to a boil, whisking often;
reduce heat to medium. Add white
cheddar; cook, stirring, until melted.
4. Stir pesto and half of bacon into
cheese sauce; pour over cavatappi.
Stir to combine, then transfer to
prepared baking dish.
5. Mix together panko and Parmesan
in a small bowl. Sprinkle evenly over
cavatappi. Bake until bubbly and just
starting to brown, about 10 minutes.
Turn on broiler; broil until browned,
1 to 3 minutes. Top with remaining
bacon and garnish with basil (if using).
PER ¾-CUP SERVING: 464 CAL; 25g FAT
(12g SAT); 18g PRO; 41g CARB; 2g FIBER;
585mg SODIUM; 5g SUGARS
84 feb/mar 2019
CREOLE MAC AND CHEESE
armagazine.com/creole-mac-and-cheese
13 REVIEWS
HANDS-ON 40 min TOTAL 1 hr
SERVES 8 SUBMITTED BY f. craig littlejohn
2 cups rigatoni
1 cup diced andouille sausage (4 oz.)
2 Tbsp. butter
¾ cup soft bread crumbs (1½ slices
white bread, finely diced
or pulsed in a food processor)
½ cup grated Parmesan
cheese (2 oz.)
1 cup chopped onion
1 cup chopped celery (3 stalks)
1 Tbsp. flour
½ tsp. paprika
½ tsp. Dijon or coarse-grain mustard
1½ cups milk
1½ cups shredded cheddar
cheese (6 oz.)
1 cup shredded Gruyère cheese (4 oz.)
¼ tsp. kosher salt
¼ tsp. black pepper
¼ tsp. cayenne pepper, or more to taste
1. Grease a 9x13-inch baking pan or
3-qt. casserole dish. Cook rigatoni
according to package directions until al
dente; drain. Preheat oven to 350°F.
2. Meanwhile, brown sausage in a large
skillet over medium heat. Transfer to a small
bowl with a slotted spoon. Melt 1 Tbsp.
butter in skillet. Stir in bread crumbs; cook
until browned and crisp, 3 to 4 minutes.
Transfer to a small bowl; stir in Parmesan.
3. Melt remaining 1 Tbsp. butter in same
skillet. Add onion and celery; cook, stirring,
until softened, about 5 minutes. Add
flour, paprika, and mustard; stir to coat
vegetables. Add milk and bring to a boil
over medium heat, stirring occasionally.
Reduce heat and simmer until thickened and
bubbly, 5 to 8 minutes. Add cheddar and
Gruyère cheeses; cook, stirring, until melted.
Stir in salt, black pepper, and cayenne.
4. Transfer rigatoni to prepared pan. Stir
in andouille, then vegetable-cheese sauce.
Sprinkle bread crumb mixture evenly over
top. Bake until sauce is bubbly and crumbs
are browned, about 20 minutes.
PER ¾-CUP SERVING: 350 CAL; 20g FAT (11g SAT);
18g PRO; 23g CARB; 1g FIBER; 584mg SODIUM;
4g SUGARS
OLD-FASHIONED
MAC AND CHEESE
armagazine.com/old-fashioned-
mac-and-cheese
557 REVIEWS
HANDS-ON 20 min TOTAL 50 min
SERVES 8 SUBMITTED BY jayde175
2 cups macaroni
4 Tbsp. butter
2 Tbsp. flour
2 cups milk
¼ tsp. salt
¼ tsp. black pepper
¼ cup grated or minced onion
4 oz. processed cheese food
(such as Velveeta), cubed
1 cup shredded medium-sharp
cheddar cheese (4 oz.)
1 cup shredded Swiss
cheese (4 oz.)
Cracked black pepper
1. Grease a 9x13-inch baking dish.
Cook macaroni according to package
directions until al dente; drain. Preheat
oven to 350°F.
2. Meanwhile, melt 2 Tbsp. butter in a
small saucepan over medium-high heat.
Whisk in flour to form a paste. Add milk
and bring to a boil, whisking constantly.
Boil, whisking, 1 minute more. Stir in salt
and black pepper. Remove from heat.
3. Add half of macaroni to prepared
dish, followed by half of onion and half
of each cheese. Repeat layers. Pour
sauce over top. Dot top with remaining
2 Tbsp. butter.
4. Cover with foil; bake until cheeses
are melted, about 30 minutes. Top with
cracked black pepper.
PER ¾-CUP SERVING: 363 CAL; 21g FAT (12g SAT);
15g PRO; 28g CARB; 1g FIBER; 470mg SODIUM;
5g SUGARS
CUTTING CARBS? LIMITING GLUTEN? SUB IN A
CHICKPEA PASTA (SUCH AS BANZA). IT COOKS UP
AND TASTES A LOT LIKE REGULAR PASTA BUT PACKS
EXTRA PROTEIN AND LACKS GLUTEN AND WHEAT.
BUFFALO CHICKEN
MAC AND CHEESE
armagazine.com/buffalo-chicken-
mac-and-cheese
98 REVIEWS
HANDS-ON 15 min TOTAL 35 min
SERVES 8 SUBMITTED BY matt r
1 (16-oz.) package cavatappi
6 Tbsp. butter
6 Tbsp. flour
3 cups milk
2 cups shredded cheddar
cheese (8 oz.)
2 cups shredded Monterey
Jack cheese ( 8 oz.)
Pinch black pepper
¼ cup hot sauce (such as Frank’s
RedHot), or more to taste
½ cup crumbled Gorgonzola cheese,
plus more for garnish
1½ cups chopped cooked chicken
meat (from 1 rotisserie chicken)
Chopped celery leaves, for garnish
1. Cook cavatappi according to package
directions until al dente; drain.
2. Meanwhile, melt butter in a large
Dutch oven over medium heat. Whisk
in flour; cook, whisking constantly,
until golden, about 1 minute. Add milk;
cook, whisking constantly, until smooth,
thickened, and bubbly, about 6 minutes.
3. Reduce heat to medium-low. Add
cheddar and Monterey Jack cheeses;
cook, stirring, until melted. Stir in
pepper and hot sauce to taste.
4. Fold in Gorgonzola, chicken, and
cavatappi; cook, stirring, until just
heated through. Garnish with additional
Gorgonzola and celery leaves.
PER 1¼-CUP SERVING: 680 CAL; 36g FAT
(21g SAT); 35g PRO; 53g CARB; 2g FIBER;
957mg SODIUM; 6mg SUGARS
ASIAGO MAC WITH
MUSHROOMS AND RADICCHIO
armagazine.com/asiago-mac-
with-mushrooms-and-radicchio
1 REVIEW HANDS-ON 35 min
TOTAL 1 hr, 15 min SERVES 10 SUBMITTED BY stefychefy
1 (16-oz.) package medium shell pasta
2 Tbsp. olive oil
1 lb. sliced cremini mushrooms
½ cup diced red onion
¾ tsp. salt
½ tsp. black pepper
1 large head radicchio, halved,
cored, and thinly sliced
(2½ cups), plus more for garnish
4 cloves garlic, minced
2 Tbsp. minced fresh sage
¼ cup butter
¼ cup flour
2 cups milk
3 cups grated Asiago cheese
1½ cups whipping cream
1½ cups freshly grated
Parmigiano-Reggiano cheese
½ cup panko bread crumbs
1. Grease a 9x13-inch baking dish. Cook
pasta according to package directions until
al dente; drain. Preheat oven to 350°F.
2. Meanwhile, heat oil in a large skillet over
medium heat. Add mushrooms, onion, and
¼ tsp. each salt and pepper. Cook, stirring,
until mushrooms are browned and onion
is translucent, about 7 minutes. Add
radicchio, garlic, and sage; cook until
radicchio has wilted and garlic is fragrant,
about 3 minutes. Remove from heat, then
stir in pasta.
3. Melt butter in a saucepan over medium-
high heat. Whisk in flour; cook, whisking
constantly, until golden. Add milk; bring
to a boil, whisking constantly. Reduce
heat and simmer until thickened, about
5 minutes. Remove from heat. Whisk in
Asiago, whipping cream, 1 cup Parmigiano-
Reggiano, and remaining ½ tsp. salt and
¼ tsp. pepper until cheese is melted and
sauce is smooth. Pour sauce over pasta
mixture; stir to combine.
4. Transfer to prepared dish. Top with
panko and remaining ½ cup Parmigiano-
Reggiano. Bake until bubbly, about
30 minutes. Turn on broiler; broil until
topping is golden brown, about 1 minute.
Garnish with additional radicchio.
PER 1-CUP SERVING: 606 CAL; 37g FAT (22g SAT);
21g PRO; 48g CARB; 3g FIBER; 812mg SODIUM;
7g SUGARS
 THIS MARDI GRAS, SPEND MORE TIME
SASHAYING THAN SAUTÉEING. YOU CAN
CELEBRATE FAT TUESDAY (MARCH 5 THIS YEAR)

BIG-BATCH
SAZERAC

bring the King Cake

Cupcakes next year!

KING CAKE
CUPCAKES

BY NICHOLE AKSAMIT | PHOTOS BLAINE MOATS

FOOD STYLING GREG LUNA | PROP STYLING SUE MITCHELL
 make
this menu
BIG-BATCH SAZERAC

PIMIENTO CHEESE
AND TOMATO BITES

HOT MUFFULETTA DIP

CHEATER GUMBO

CHEF JOHN’S ÉTOUFFÉE

KING CAKE CUPCAKES

Recipes on pages 90-91

CHEF JOHN’S
ÉTOUFFÉE

PIMIENTO CHEESE
& TOMATO BITES

feb/mar 2019 87
 add beads
and flair
DRESS THE BUFFET
WITH BEADS
AND MASKS, AND
TUCK PEACOCK
FEATHERS IN
SLENDER VASES
FOR A LITTLE
VA-VA-VOOM.
FOR MORE PARTY
DECOR IDEAS,
see pages 11-13.

HOT
MUFFULETTA
DIP
CHEF JOHN’S
ÉTOUFFÉE

EASY
CROSTINI
Arrange ¾-inch-
thick slices of
baguette or Italian
bread on a baking
sheet. Toast in the
oven until golden
(5 to 10 minutes)
while the dip bakes.
 STREAM A MARDI GRAS PLAYLIST
OR STATION, SUCH AS MARDI
GRAS RADIO ON PANDORA, THE
ESSENTIAL PRESERVATION HALL
JAZZ BAND ON SLACKER RADIO, OR
NEW ORLEANS JAZZ ON SPOTIFY.

CHEATER
GUMBO

NO ROUX,
NO PROBLEM
Cheater Gumbo (next
page) approximates
the flavor of stewed-
all-day gumbo with
minimal ingredients
in just 45 minutes.

feb/mar 2019 89
let’s cook!
KING CAKE CUPCAKES
armagazine.com/king-cake-cupcakes
BRAND-NEW RECIPE! HANDS-ON 30 min
TOTAL 1 hr, 15 min MAKES 1 dozen
SUBMITTED BY thehungryscientist
For Cupcakes
Less yeasty and more 1 cup flour
cakelike than king ½ tsp. baking powder
cake, these quick
¼ tsp. ground nutmeg
¼ tsp. baking soda
cakes get you the
vanilla-nutmeg- ¼ tsp. salt
¼ cup butter, softened
lemon-buttermilk ¾ cup plus 2 Tbsp. sugar
flavor and fun colors 1 tsp. vanilla bean paste or extract
of a traditional king
2 egg whites, at room temperature
⅔ cup buttermilk
cake—without
waiting around for a For Cream Cheese Frosting
4 oz. cream cheese, softened
yeasted dough to rise. ¼ cup butter, softened
1 tsp. lemon zest
2 tsp. lemon juice
2¾ to 3 cups powdered sugar
Gold luster dust and green
and purple sanding sugars
Make Cupcakes
1. Preheat oven to 350°F.
2. Line a 12-cup muffin pan with paper
cup liners. Stir together flour, baking
powder, nutmeg, baking soda, and salt
in a bowl. In a large bowl, cream together
butter, sugar, and vanilla with an electric
mixer until well combined. Add egg
whites, 1 at a time, beating well after
each addition. Alternately add half of
flour mixture, all the buttermilk, and
remaining flour mixture, beating after
each addition until just combined.
Spoon batter into prepared muffin
cups, filling each about three-fourths
full, and smoothing tops with the back
of a spoon.
3. Bake until a toothpick inserted
in centers comes out clean, 15 to
20 minutes. Cool in pan 5 minutes.
Remove from pan and cool completely
(30 minutes) on wire rack.
Meanwhile, Make Frosting
4. Blend cream cheese, butter, lemon
zest, and lemon juice with an electric
mixer until light and fluffy. Gradually
beat in powdered sugar to reach
spreading consistency.
5. Frost cooled cupcakes and decorate
with luster dust and sanding sugars.
PER CUPCAKE: 313 CAL; 11g FAT (7g SAT);
3g PRO; 52g CARB; 0g FIBER; 222mg SODIUM;
43mg SUGARS
BIG-BATCH SAZERAC
armagazine.com/big-batch-sazerac
“Though most
everyone
recommends
6 REVIEWS Peychaud’s, I
HANDS-ON 5 min TOTAL 1 hr, 5 min made mine with
SERVES 8 SUBMITTED BY c-biskit
Angostura bitters
Rinse each of 8 rocks glasses with
and loved it.”
– LOREM IPSUM
¼ tsp. anise-flavored liqueur (such
as Pernod or absinthe), shaking
out excess. Store glasses and a
serving pitcher in freezer. In a 1-qt.
Mason jar, shake 3 Tbsp. sugar and We scaled up
3 Tbsp. water until sugar is mostly c-biskit’s original
dissolved. Add 2 cups rye whiskey
and let time
and 1 tsp. Peychaud’s bitters. Cover
and chill 1 hour or up to 3 days. Fill dissolve the
rest of Mason jar with ice and stir sugar and chill
well. Strain rye mixture into chilled the ingredients.
pitcher. To serve, pour into prepared Now you can prep
glasses (about ⅓ cup in each).
this classic sipper
Squeeze a lemon peel twist over
each glass and then drop it in. ahead and, rather
than mixing each
PER SERVING: 177 CAL; 0g FAT (0g SAT); 0g individual cocktail,
PRO; 5g CARB; 0g FIBER; 1mg SODIUM; 5mg just pour and twist
SUGARS
as guests arrive.
PIMIENTO CHEESE
AND TOMATO BITES
armagazine.com/pimiento-cheese- To make this
tomato-bites even easier, we
set a bowl of the
BRAND-NEW RECIPE! HANDS-ON 20 min
TOTAL 20 min MAKES 2½ dozen pimiento cheese
SUBMITTED BY thehungryscientist on a platter with
crackers, cherry
Stir together 4 oz. softened cream
cheese, ¼ cup mayonnaise, 1 Tbsp. tomatoes, cut-up
finely grated onion, 1 tsp. each veggies, and
Worcestershire sauce and lemon a spoon, and
juice, ¾ tsp. each dried mustard and let guests help
hot sauce, ½ tsp. sugar, 1⁄4 tsp. each
themselves.
kosher salt and black pepper in a
bowl. Fold in 1 drained 4-oz. jar diced
pimiento and 3 oz. each shredded
extra-sharp white cheddar cheese
and sharp yellow cheddar cheese.
Spread 1 Tbsp. cheese mixture onto
each of 30 buttery crackers. Top
with cherry tomato halves (about
1 pint total). Cheese mixture keeps
up to 3 days, chilled and covered. It’s
a good dip for fresh veggies.
PER TOPPED CRACKER: 69 CAL; 5g FAT
(2g SAT); 2g PRO; 3g CARB; 0g FIBER;
105mg SODIUM; 1mg SUGARS
 “This is a robust
recipe that holds
CHEATER GUMBO CHEF JOHN’S up well to fiddling.
armagazine.com/cheater-gumbo ÉTOUFFÉE I used fresh garlic
armagazine.com/chef-johns-etouffee and onion (I didn’t
This started as a BRAND-NEW RECIPE! have powder). The
use-it-up soup and HANDS-ON 20 min TOTAL 45 min
SERVES 8 SUBMITTED BY nicholio
251 REVIEWS rich sauce works
HANDS-ON 40 min TOTAL 1 hr
came out tasting perfectly with
SERVES 8 SUBMITTED BY chef john
remarkably like Heat 1 Tbsp. olive oil in a 4-qt. Dutch shrimp. Next time,
gumbo. The split oven over medium heat. Add 1½ cups For Spice Blend
I am going to try
peas and zucchini chopped onion and a pinch of salt; 1½ tsp. paprika
a mix of chicken,
cook, stirring, until softened but not ½ tsp. ground thyme shrimp, and
magically create sausage.”
browned. Increase heat to medium- ½ tsp. dried oregano
the thickness, high. Add 12 oz. chopped andouille – JDONNELLATDUEDU
½ tsp. cayenne pepper
color, and flavor sausage; cook, stirring occasionally, ½ tsp. garlic powder
you get from until browned on most sides, about ½ tsp. onion powder
the traditional 10 minutes. Add 4 cups low-sodium ½ tsp. white pepper
chicken broth, 1 cup split peas, and ½ tsp. black pepper
roux, bell pepper,
3 bay leaves; bring to a boil. Cover, For Étouffée
celery, gumbo filé reduce heat to low, and simmer until 2 lb. medium peeled and deveined
powder, and rice— peas are tender and beginning to frozen shrimp, thawed, tails Yes, there are
without using collapse, 25 to 30 minutes. Add 3 cups removed if desired a lot of ingredients
any of them. sliced zucchini and simmer uncovered 1 lb. boneless, skinless chicken
until tender, about 5 minutes more. breast, cut into bite-size pieces
here, but most of them
Season with salt and pepper, if 1 tsp. salt, or more to taste are already in your
desired. Discard bay leaves. 2 Tbsp. vegetable oil cupboard or freezer.
2¾ to 3 cups low-sodium chicken What we love about
PER SCANT 1-CUP SERVING: 217 CAL; 8g FAT broth
(3g SAT); 16g PRO; 21g CARB; 7g FIBER; 381mg
this étouffée is that
⅔ cup butter
SODIUM; 5mg SUGARS ⅔ cup diced onion
it doesn’t require
⅔ cup diced green bell pepper crawfish (which
⅔ cup thinly sliced celery can be hard to find)
⅓ cup flour and nails New Orleans
1 cup diced tomatoes flavor with good-ol’
HOT MUFFULETTA DIP 1 tsp. Worcestershire sauce
armagazine.com/hot-muffuletta-dip 2 dashes hot sauce, or more to taste
frozen shrimp.
Inspired by the 4 cups cooked rice
21 REVIEWS
HANDS-ON 10 min TOTAL 40 min ⅓ cup chopped green onion
salty, spicy, until juices begin to brown, about
SERVES 12 SUBMITTED BY saveur
pressed deli Make Spice Blend 3 minutes. Stir in broth mixture.
sandwich that’s Preheat oven to 350°F. Cut an 1. Whisk spices together in a small bowl. Bring to a simmer and cook until
a New Orleans 8-oz. package cream cheese, 4 oz. Make Étouffée slightly thickened, 3 to 5 minutes.
provolone cheese, and 4 oz. salami 2. Rinse shrimp; drain in a colander 6. Stir in Worcestershire, hot sauce,
fave, this cheesy
into ½-inch cubes and put in a 15 minutes. Meanwhile, sprinkle chicken chicken, and shrimp. Simmer until
muffuletta dip chicken and shrimp are cooked
9-inch pie plate or 2-qt. baking dish. with 1 tsp. spice blend and ½ tsp. salt.
can be prepped Drain and coarsely chop a 6-oz. jar Heat 1 Tbsp. oil in a 6-qt. Dutch oven through, 1 to 2 minutes more. Season
ahead and pitted green olives, ½ cup roasted over medium-high heat. Cook chicken with additional salt, if desired.
popped in the red peppers, and ½ cup giardiniera until browned on all sides, about 7. Serve over rice in large, shallow
(pickled carrots, cauliflower, celery, 5 minutes. Transfer to a large bowl. bowls or on rimmed plates. Garnish
oven just before
and hot peppers). Add to pie plate 3. Pat shrimp dry with paper towels. with green onion and, if desired,
guests arrive. additional hot sauce.
along with 1 minced garlic clove and Sprinkle with 1 tsp. spice blend and
¼ tsp. hot sauce. Toss together. (Dip remaining ½ tsp. salt; toss to coat.
can be made to this point and chilled, 4. Heat remaining 1 Tbsp. oil in Dutch PER SERVING: 471 CAL; 22g FAT (11g SAT);
covered, up to 1 day.) Bake until oven. Cook shrimp 1 minute; stir, then 38g PRO; 31g CARB; 2g FIBER; 594mg
“Wow! This dip cook 1 minute more. Transfer to bowl SODIUM; 2g SUGARS
bubbling and hot, about 30 minutes.
was love at first Sprinkle with 1 tsp. chopped fresh with chicken. Let stand until juices
bite for us. It now parsley. Serve with crostini. collect in bowl, then pour juices into a
has a permanent 4-cup liquid measuring cup and add
home in my recipe PER ¼ CUP: 153 CAL; 14g FAT (7g SAT); enough chicken broth to total 3 cups.
box. I serve it with 6g PRO; 2g CARB; 0g FIBER; 532mg SODIUM; 5. Melt butter in Dutch oven over medium
bread. Amazing!” 1mg SUGARS heat. Cook onion, green pepper, and LOOK &
COOK
– KEELI celery until softened, about 5 minutes. Point your phone’s
Stir in remaining spice blend and the camera here to
watch Chef John
flour; cook, stirring constantly, 3 to make this étoufée.
4 minutes more. Add tomatoes and cook

feb/mar 2019 91
BY CAITLYN DIIMIG | PHOTOS KIM CORNELISON

92 feb/mar 2019
 THE
BAGELS
NOTHING BEATS THE CHEW AND SUBTLE SWEETNESS OF A REAL NEW YORK
BAGEL. BUT NOT EVERYONE CAN LIVE A BLOCK FROM A BUSTLING NYC
SHOP, AND GROCERY STORE BAGELS JUST DON’T COMPARE. Baking your own
is actually simple, though—particularly with these tips, tricks, and a recipe from Allrecipes
community member Plawhon. Better still, you can customize your bagels with all sorts of
sprinkles, schmears, and fillings.
 REAL
HOMEMADE
BAGELS 161 REVIEWS
HANDS-ON 30 min TOTAL 1 hr, 15 min
SERVES 8 SUBMITTED BY plawhon

1
MAKE THE DOUGH
Mix together 4 to 4¼ cups bread flour,
1½ to 1¾ cups water, 3 Tbsp. sugar, 2 Tbsp.
vegetable oil, 1 Tbsp. instant yeast, and
1 tsp. salt in a large bowl of a stand mixer
fitted with a dough hook. [Start at the low
end of flour and water. The dough should
be smooth and slightly sticky. Add more
water if it’s too dry, or more flour if it’s
too sticky.] Mix at low speed 8 minutes,
repositioning dough as needed. Mix at
medium-low speed about 8 minutes. With
fingers floured, pinch off a walnut-size
piece, then flatten and very gently stretch
until slightly translucent (A). If it tears A
right away, continue to knead in mixer.

2
LET IT RISE
Transfer dough to an extra-large bowl coated with cooking spray. Cover with a damp
kitchen towel. Let rise at room temperature until doubled in size, about 30 minutes.

B
3 ROLL ON THROUGH
Preheat oven to 425°F. Punch down dough
and put on a clean work surface. Cut dough into
8 equal pieces (4 oz. each). Pat out each piece
into a ¼-inch-thick rectangle. Starting at the long
end, roll rectangle into a tight log. Then roll back
and forth to lengthen to 14 inches. Hold 1 end of
C log in your palm (B). Loop the other end around
your hand, overlapping ends by 1 to 2 inches.
Press and roll onto the work surface with the
heel of your hand to seal (C). Gently reposition
bagel so seam is on bottom and dough is evenly
distributed in a circle. Repeat with remaining
dough pieces.

4
BOIL THE BAGELS
Bring 4 qt. water to a boil in an 8-qt. pot. Add ½ cup honey or 3 Tbsp. sugar. [Boiling the bagels provides
a chewy outer crust. The honey browns the bagels as they bake.] Boil bagels 2 at a time until they puff,
30 seconds per side. Remove bagels with a slotted spoon and transfer to a parchment-paper-lined baking
sheet, seam sides down.

5
SEE IT,
SPRINKLE AND BAKE MAKE IT
Want to look
Sprinkle wet bagels with desired toppings. Bake until bagels before you bake
are golden brown, 12 to 14 minutes. Let cool. Slice and serve these bagels?
Point your phone’s
with desired spreads, or see “Make It a Sandwich” (p.96). camera here to see
our how-to video.
PER PLAIN BAGEL: 278 CAL; 7G FAT (1G SAT); 2G PRO; 56G CARB; 1G FIBER; 1,372MG SODIUM; 53G SUGARS
 EVERYTHING
SEASONING
Mix together 2 Tbsp.
each poppy seeds,
sesame seeds, dried
onion flakes, and
1 Tbsp. kosher salt.
Sprinkle each bagel
with about 1 Tbsp.
before baking.
Makes about ½ cup.

FREEZE NOW, BAKE LATER

Follow directions through Step 4. Freeze bagels on a parchment-
paper-lined baking sheet until firm. Transfer to a freezer-safe
zip-top bag; freeze up to 2 months. Thaw bagels on a parchment-
paper-lined baking sheet in fridge 18 to 24 hours. Let stand at
room temperature 15 to 20 minutes. Bake as directed.

feb/mar 2019 95
 MAKE IT A
SANDWICH

B ACO N A ND EG G S
Spread toasted bagel bottom with 2 Tbsp. Pistachio Pesto (p.95).
Top with 2 slices each tomato and cooked bacon, a fried egg, and
2 tsp. fresh snipped chives. Add toasted bagel top.

96 feb/mar 2019
 PB & BE R R I E S
Spread toasted bagel bottom with 1 Tbsp. Raspberry Cream
Cheese (p.95). Top with 2 Tbsp. each blackberries and
raspberries. Spread toasted bagel top with 1 Tbsp. peanut butter
and put on top of berries.

LOTS OF LOX
Spread 1 toasted bagel bottom with 2 Tbsp. Lemon
Goat Cheese (p.95). Top with 2 oz. lox, 1 Tbsp. each capers
and fresh snipped dill. Add toasted bagel top.

STORAGE
SMARTS
Store bagels
up to 2 days
in an airtight
container
at room
temperature.
 BEEF BULGOGI
recipe on p.102

Thinly sliced,
marinated grilled
beef, or bulgogi
(BOOL-goh-gee), is
a Korean household
staple. Try it over
rice or in lettuce KONGNAMUL
wraps with kimchi recipe on p.102
or kongnamul.
This soybean sprouts
side dish (kung-nah-
mool) is a Korean
favorite for good
reason: It’s fast and
cheap. You just
toss blanched sprouts
in a spicy sauce.

K IT,
K IC BY CAITLYN DIIMIG
PHOTOS KIM CORNELISO N
FOOD STYLING CHARLIE WORTHING TON
PROP STYLING SUE MITCHELL

98 feb/mar 2019
 FROM FAMILY-FRIENDLY FARE AND FESTIVE
PARTIES TO LATE-NIGHT GRUB AND LEFTOVER
FIXIN’S—KOREAN FOOD WORKS FOR ANY
AFFAIR. A FEW KOREAN STAPLES MAKE IT
EASY TO KICK UP ANY RECIPE. AND KOREAN
INGREDIENTS ARE GETTING EASIER TO FIND
IN ORDINARY GROCERY STORES. GOCHUJANG
NEXT TO KETCHUP? YES, REALLY! FIND
OUT EXACTLY WHY KOREAN FOOD IS SO
POPULAR WHEN YOU TRY THESE RECIPES.

GOCHUJANG-
BUTTER SHRIMP
recipe on p.102

Gochujang is a Korean
mother sauce—a
sweet and spicy base
for so many recipes.
Gochujang-flavored
butter is delicious with
shrimp and scallops.
 KIMCHI
BOKKEUMBAP
recipe on p.103

Korean-style fried
rice, bokkeumbap
(bo-koom-bahp),
commonly uses kimchi
and gochugaru for
flavor and heat. In
many Asian cultures,
“My toddler and fried rice is a fridge
I enjoyed this cleaner—a favorite way
for lunch to to use up yesterday’s
use up leftover cooked rice and
kimchi from other leftovers.
“I added the juice
another recipe.” from the kimchi
– JARRIE
to make the rice
red. I like the taste
of kimchi, but it
is dominant.”
– NUFUSBAKESOFFICIAL

100 feb/mar 2019

 MOM’S SPICY
CUCUMBER KIMCHI
recipe on p.103

Kimchi is salted and

fermented vegetables,
typically cabbage. During
Korean summers, kimchi
made with cucumbers is a
popular choice. Try this as
a side dish or a condiment
for bibimbap.

“I skip the bamboo

shoots and use
1 pound sliced
fresh mushrooms.
I drizzle on some
sriracha instead
of gochujang, and
serve with kimchi.” VEGETARIAN
– LINDA BIBIMBAP
recipe on p.102

A beloved Korean dish,

Bibimbap (bee-BIHM-bahp)
is basically just rice with
vegetables. The dish is
traditionally served in hot
stone bowls, which continue
to cook the rice so it gets
extra-crispy. Additionally,
the diner stirs in a raw yolk
right before eating. The egg
cooks from the residual heat
of the rice and bowl. Here,
we served it with a fried egg
for those averse to raw.
A TASTE OF KOREA
BEEF BULGOGI
armagazine.com/beef-bulgogi
598 REVIEWS
HANDS-ON 15 min TOTAL 1 hr, 15 min
SERVES 4 SUBMITTED BY tncouch
Some traditional recipes add a chopped-up
Asian pear to the marinade. Enzymes
from the pear tenderize the beef even more.
1 lb. beef flank steak, thinly sliced
[Freeze steak until partially
frozen to make slicing easier.]
5 Tbsp. reduced-sodium soy sauce
¼ cup chopped green onion,
plus more for garnish
2½ Tbsp. sugar
2 Tbsp. minced garlic
2 Tbsp. sesame seeds
2 Tbsp. sesame oil
½ tsp. black pepper
8 butterhead lettuce leaves
1 recipe Kongnamul (below)
1. Put beef in a zip-top plastic bag set
in a shallow dish. Stir together soy sauce,
green onion, sugar, garlic, sesame
seeds, oil, and pepper in a small bowl.
Pour over beef. Seal bag and turn to coat.
Chill at least 1 hour or up to overnight.
2. Preheat an grill pan over medium-high
heat. Lightly oil pan.
3. Remove beef from bag, discarding
marinade. Grill until slightly charred and
cooked through, 1 to 2 minutes per side.
Serve beef mixture in lettuce leaves with
Kongnamul. Garnish with additional
chopped green onion.
PER 2-WRAP SERVING: 310 CAL; 15g FAT (4g SAT);
29g PRO; 13g CARB; 2g FIBER; 484mg SODIUM;
8g SUGARS
KONGNAMU L
armagazine.com/kongnamul
39 REVIEWS
HANDS-ON 15 min TOTAL 1 hr, 15 min
SERVES 6 SUBMITTED BY emmy
Bring a pot of lightly salted water to
a boil. Add 8 oz. soybean or mung bean
sprouts; cook, uncovered, until tender
yet crisp, about 15 seconds. Drain and
immediately immerse in ice water several
minutes; drain again. Whisk together
2 Tbsp. sesame oil, 1 Tbsp. each reduced-
sodium soy sauce and gochugaru, 1 tsp.
each sesame seeds and rice wine vinegar,
and ¾ tsp. minced garlic in a bowl. Stir VEGETARIAN BIBIMBAP
in sprouts; toss to coat. Top with 2 Tbsp. armagazine.com/vegetarian-bibimbap
sliced green onion. Chill at least 1 hour or
up to 3 days before serving. 93 REVIEWS
HANDS-ON 40 min TOTAL 1 hr
SERVES 4 SUBMITTED BY lisa
PER ¼-CUP SERVING: 68 CAL; 5g FAT (1g SAT); 2g PRO;
3g CARB; 1g FIBER; 77mg SODIUM; 2g SUGARS
1 Tbsp. sesame oil
1 Tbsp. vegetable oil
1 cup julienned carrot
1 cup julienned zucchini
GOCHUJANG-BUTTER SHRIMP ¼ tsp. salt
armagazine.com/gochujang-butter-shrimp 1 (8-oz. can) bamboo
shoots, drained
BRAND-NEW RECIPE!
HANDS-ON 20 min TOTAL 25 min
½ (14.5-oz.) can bean
sprouts, drained
SERVES 4 SUBMITTED BY betty soup
1 (4.5-oz.) can sliced mushrooms,
drained, or 8 oz. sliced
2 Tbsp. butter
fresh mushrooms
1 tsp. toasted sesame oil
2 cups cooked rice, cooled
3 green onions, chopped, white and
⅓ cup sliced green onion
green parts separated
2 Tbsp. reduced-sodium soy sauce
2 cloves garlic, minced
¼ tsp. black pepper
16 oz. fresh or frozen medium
8 oz. extra-firm tofu,
shrimp, thawed if frozen,
peeled, and deveined cut into ½-inch-thick slices
4 tsp. gochujang, or to taste
1 Tbsp. gochujang
1 cup Mom’s Spicy Cucumber
1 tsp. reduced-sodium soy sauce
Kimchi (below right)
1 tsp. honey
4 fried eggs
½ cup julienned cucumber
Pinch gochugaru
¼ cup julienned carrot
1 Tbsp. toasted sesame seeds
1. Heat sesame and vegetable oils in a
8 butterhead lettuce leaves
large skillet over medium heat. Add
Lemon wedges
carrot and zucchini; cook, stirring, until
beginning to soften, about 5 minutes.
1. Heat butter and sesame oil over medium
Sprinkle with ⅛ tsp. salt. Remove from
heat in a large skillet. Stir in white parts
skillet with a slotted spoon and keep
of green onion and the garlic; cook until
warm. Stir together bamboo shoots, bean
softened and fragrant, about 1 minute.
sprouts, mushrooms, and remaining ⅛ tsp.
Add shrimp; cook, stirring, until shrimp are
opaque, 3 to 5 minutes. Stir in gochujang, salt in same skillet. Cook, stirring, until
heated through, 3 to 5 minutes. Remove
soy sauce, and honey; toss to coat.
from skillet and keep warm, separate from
2. In a small bowl, stir together cucumber,
carrot mixture.
carrot, green parts of green onion, and
sesame seeds. 2. Stir together cooked rice, green onion,
3. Top lettuce leaves with shrimp soy sauce, and pepper in same skillet until
mixture and cucumber mixture. Serve rice is hot, about 5 minutes. Remove from
skillet and keep warm, separate from
with lemon wedges.
other ingredient mixtures. In same skillet,
PER 2-WRAP SERVING: 188 CAL; 9g FAT (4g SAT); cook tofu slices until lightly browned,
21g PRO; 8g CARB; 1g FIBER; 296mg SODIUM; 3 to 4 minutes per side. Remove from
4g SUGARS skillet and keep warm, separate from
other ingredient mixtures.
3. To serve, divide rice mixture among
4 serving bowls. Arrange carrot mixture,
bamboo shoots mixture, tofu, gochujang,
Mom’s Spicy Cucumber Kimchi, and fried
eggs separately on top of rice. Sprinkle
LOOK & COOK with gochugaru.
Point your phone’s
camera here to see a
how-to video on this PER SERVING: 382 CAL; 18g FAT (4g SAT); 18g PRO;
Vegetarian Bibimbap! 40g CARB; 5g FIBER; 1,116mg SODIUM; 9g SUGARS
KIMCHI BOKKEUMBAP
FLAVOR
armagazine.com/kimchi-bokkeumbap

7 REVIEWS
HANDS-ON 10 min TOTAL 25 min
SERVES 4 SUBMITTED BY abstractj

1 Tbsp. canola oil

BOOSTERS
8 oz. ground pork
1 green onion, sliced, white and
green parts separated
1 cup purchased kimchi, drained
and coarsely chopped
3 cups cooked short-grain rice
2 eggs, lightly beaten
¼ tsp. salt
1 tsp. sesame oil
1 tsp. gochugaru
1. Heat canola oil in a wok or extra-large
skillet over high heat. Add pork and white
parts of green onion to skillet; reduce heat to
medium. Cook, stirring, until pork is browned
and onion is fragrant, 1 to 2 minutes.
2. Stir kimchi into pork mixture; cook until
warmed through and fragrant, 2 to 4 minutes.
Add rice; cook, stirring, until heated through,
3 to 5 minutes more. Add eggs and salt;
cook, stirring, until set, about 1 minute.
3. Drizzle with sesame oil and stir to coat.
Garnish with green parts of green onion.
Sprinkle with gochugaru.
PER 1-CUP SERVING: 411 CAL; 19g FAT (6g SAT);
17g PRO; 42g CARB; 1g FIBER; 419mg SODIUM;
1g SUGARS
MOM’S SPICY
CUCUMBER KIMCHI
armagazine.com/moms-spicy
-cucumber-kimchi
1 REVIEW
HANDS-ON 15 min TOTAL 1 hr, 15 min
SERVES 8 SUBMITTED BY santokieann
Whisk together ¼ cup rice vinegar,
2 Tbsp. gochujang, 1 Tbsp. soy sauce,
1½ tsp. each sugar and sesame oil,
½ tsp. sesame seeds, and a dash of
beef dashida (optional) in a large bowl.
Add 3 Kirby or Persian cucumbers,
thinly sliced (about 5 cups); stir until
coated. Sprinkle with ½ tsp. toasted
sesame seeds. Chill, covered, at least
1 hour or up to 1 week.
PER ½-CUP SERVING: 35 CAL; 1g FAT (0g SAT); 1g
PRO; 6g CARB; 1g FIBER; 240mg SODIUM; 3g SUGARS
KIMCHI (KIHM-chee)
is a spicy condiment made from
pickled and fermented vegetables,
typically seasoned with garlic and
red chiles. The most common kimchi
is made with cabbage, but it can
also be made with carrots, radishes,
cucumbers, or bell peppers. Don’t
be alarmed when it fizzes—that’s the
fermentation at work. Find it in glass
or plastic jars in the refrigerated
section of Asian markets or other
markets. Keep refrigerated.
DASHIDA
(DA-shee-dah ) or dasida
is a very salty powdered instant
soup stock similar to bouillon. It’s
often beef-flavored, but shiitake,
anchovy, and other flavors are
also available. A little goes a long
way. Find it at Asian supermarkets,
typically in large bags. Store in the
pantry up to one year.
GOCHUGARU
(GOH-choo-gah-roo)
is ground Korean red chile
pepper flakes, which adds heat
and a little smoke to dishes.
It can be coarsely or finely
ground. Sometimes it’s labeled
“red chile powder.” Store in the
pantry up to one year.
GOCHUJANG
(GOH-choo-jung )
is a thick red paste made from
fermented soybeans, dried chiles
(gochugaru), garlic, and other
seasonings. It’s sweet, spicy, and
salty. Refrigerate after opening.
 # last call

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Allrecipes (ISSN: 2328-0263) February/March 2019, Volume 6, Number 3. Allrecipes is published bimonthly, in February/March, April/May, June/July, August/September, October/November, and December/January, by Meredith Corporation, 1716 Locust Street, Des Moines, IA 50309-3023. Back-issue copies available.
more Valentine’s
Day drinks!

PHOTO: KIM CORNELISON; FOOD STYLING: CHARLIE WORTHINGTON; PROP STYLING: SUE MITCHELL
BRAND-NEW Love Potion No. 9
RECIPE! GO armagazine.com/love-potion-9
ONLINE TO RATE
AND REVIEW. Coarse white decorating sugar
hands-on 10 min 1 oz. vodka
total 10 min ½ oz. amaretto
Use up dinner’s serves 1
½ oz. Simple Strawberry Syrup
remaining champagne 2 oz. chilled champagne or sparkling wine
with this dessert drink. submitted by: 3 (1-Tbsp.) scoops vanilla ice cream
Or use the whole betty soup Strawberry for garnish
bottle and make QUICK
enough for a party. 1. Dip a coupe glass rim into a shallow
saucer of water. Spread decorating sugar
on a separate small, shallow plate. Dip glass
Simple Strawberry Syrup rim into sugar to coat.
2. Pour vodka, amaretto, and Simple
Stir together 1 cup sugar and 1 cup water in a Strawberry Syrup (recipe at left) into a
saucepan over medium-high heat until sugar is cocktail shaker half-filled with ice. Cover and
dissolved. Add 2 cups quartered strawberries shake until very cold. Strain into prepared
and bring to a boil; boil 10 minutes. Reduce heat glass. Top with champagne, then add ice cream.
to medium-low and simmer until consistency of Garnish with strawberry.
syrup, about 10 minutes. Strain liquid through
a fine-mesh sieve into a resealable jar, pressing PER ⅔-CUP SERVING: 200 CAL; 3g FAT (2g SAT); 1g PRO;
solids to extract liquid; chill. Makes 1 cup. 25g CARB; 1g FIBER; 26mg SODIUM; 25g SUGARS

104 feb/mar 2019

 Love You Berry
Much Smoothie
King Cake Latte
Blend 2 tbsp. Torani Sugar
Add 2 tbsp. Torani Sugar Free Free Vanilla Syrup, 1 cup frozen
Vanilla to 2 shots espresso (or strawberries and 1/2 cup dairy
1/2 cup strong brewed coffee)
or dairy alternative.
and 1 cup frothed oatmilk.

You Had Me A4
Vanilla Iced Coffee
Add 2 tbsp. Torani Sugar
Sweet Vanilla Whipped Cream Free Vanilla Syrup to 1 cup
Whip 2 tbsp. Torani Sugar Free iced coffee and milk to taste.
Vanilla Syrup with 1 pint heavy
whipping cream until peaks form.
Perfect Matcha Latte
Add 2 tbsp. Torani Sugar Free
Vanilla Syrup to 1 cup brewed
matcha and 1/2 cup skim milk.
Touchdown Punch
Stir 1 1/4 cup Torani Sugar Free
Vanilla Syrup, 10 cups sparkling
water, 5 cups pineapple punch and
1 1/4 cup fresh lemon juice with ice
in a punch bowl. Serves 20.

Mixes well
Torani flavors are crafted to bring out the best in your drink so you can
make something deliciously original without all the calories.

America’s favorite since 1925

Available in the coffee & tea aisle of your local Discover easy Torani recipes at www.Torani.com.
grocer or Supercenter. © 2019 Torani/R. Torre & Company