Good Housekeeping

Crimp FR OM SCRATCH / c o o k + S avo r Your Crust Beef Empanadas p. 109 Add picture-perfect edges to your pies. Here’s how: Rope Turn a simple pinch into a twisted, ropelike look by squeezing the pie dough on an angle between your thumb and index finger, slightly pushing the bent finger in while pulling back with your thumb. Fluted Place a finger (or two, for a larger crimp) against the inside edge of the pie dough, then use the thumb and index finger of your other hand to press the pastry into flutes. Illustrations: Brown Bird Design. Scallops Press the edge of a floured spoon into the dough to create half-moon indentations. Use a rounder-edged spoon for a circular look or a pointier- edged spoon for a sharper look. 9 9N OV E M B E R 2 0 2 2 G H

and Gruyère Quiche p. 109 Onion

FR OM SCRATCH / c o o k + S avo r GH KITCHEN APPLIANCES LAB EQUIPMENT CORNER PIE PLATES Invest in one of these top-tested dishes for a golden brown, easy-to-release bake every time. Best Overall This pan produced evenly cooked pies with golden brown bottoms, and slices released with little effort thanks to the pan’s nonstick coating. Williams Sonoma Goldtouch Pro Nonstick Pie Dish, $23, williams-sonoma.com Value Pick This option is made from glass, which allows you to keep an eye on the crust during baking. Plus, it’s microwave-, freezer- and dishwasher-safe. Pyrex 9-Inch Pie Plate, $6, pyrexhome.com Surprise Star Parmesan While not a common material Seeded for pie pans, cast iron made Crackers the most evenly cooked crusts in our tests. This one is easy p. 109 to clean but requires seasoning. Lodge 9-Inch Cast Iron Pie Pan, NOVEMBER 2022 GH 101 $25, lodgecastiron.com

NO APP NEEDED! SCAN TO SHOP NOW. COCONUT 1. Preheat oven to 425°F. On a large baking sheet, PUMPKIN SOUP toss pumpkin and sweet potato with 2 Tbsp oil, 1 SERVES 6 | ACTIVE TIME: 50 MIN / TOTAL TIME: 50 MIN tsp salt and ½ tsp black pepper. Roast until golden 1 small pumpkin or ½ large kabocha or 2 cloves garlic, finely chopped brown and tender, 16 to butternut squash (about 2 lbs), peeled, 1 tsp McCormick Gourmet™ Organic 20 min. seeded and cut into 1-inch pieces Ground Coriander 2. Meanwhile, heat 2 Tbsp 1 medium sweet potato (about 12 oz), 1 tsp McCormick® Paprika oil in Dutch oven on peeled and cut into 1-inch pieces ½ tsp McCormick® Ground Ginger medium. Add onion and 1 13.6-oz can Thai Kitchen® cook covered 5 min. Add 5 Tbsp olive oil, divided carrots and sauté until Kosher salt Unsweetened Coconut Milk vegetables are just tender, McCormick® Pure Ground Black Pepper 4 cups low-sodium vegetable broth 6 to 8 min. 1 medium onion, chopped ½ cup pepitas 2 carrots, thinly sliced 2 Tbsp finely chopped flat-leaf parsley 3. Add garlic, coriander, paprika, ginger and 1 tsp salt and cook, stirring for 1 min. Stir in coconut milk, then broth and bring to a boil. Reduce heat and simmer 10 min. 4. Meanwhile, heat remaining Tbsp oil with pepitas in small skillet on medium and cook, stirring until light golden brown, 2 to 3 min. Remove from heat and stir in parsley and ½ tsp each salt and pepper. 5. Stir roasted vegetables into soup base. Using an immersion blender or standard blender in batches, puree until smooth. Warm if necessary and serve topped with pepita mixture.

UNTIL NOW, YOUR ONLY JOB ON THANKSGIVING WAS EATING ALL THE SIDES. IT’S GONNA BE GREAT™ You’re in charge of sides? Scan the code for this Sausage Stuffing Muffins recipe and other great sides.

THE WORKBOOK Eat, Drink & Give Thanks p. 82 SWEET POTATO BAKED 2. Meanwhile, heat broiler. Heat butter ROASTED ROOT MASHED POTATOES PASTA WITH HAZELNUT in large nonstick skillet on medium. VEGETABLES G V H WITH BUTTERY BROWN BUTTER Q M V H Add garlic and cook, stirring, until SLICED SCALLIONS G M V H fragrant, 1 to 2 min. Add sweet potato, Active 15 min. | Total 45 min. Active 25 min. | Total 25 min. heavy cream, salt and nutmeg and Active 20 min. | Total 35 min. simmer mixture until slightly thick- 6 very small purple potatoes (about For pasta ened, 3 to 5 min. Stir all but 1 Tbsp 11⁄4 lbs), cut into 1-in.-thick wedges 3 lbs Yukon gold potatoes, 11⁄2 lbs large tubular pasta Parmesan into sauce to melt. Remove peeled and cut into large pieces from heat, add cooked pasta and fold 4 very small sweet potatoes (about Kosher salt and freshly (paccheri or rigatoni) to coat in sauce, adding reserved pasta 11⁄4 lbs), cut into 1-in.-thick wedges cracked black pepper 4 Tbsp unsalted butter water 2 Tbsp at a time if too thick. 4 cloves garlic, pressed 2 small red onions, 11⁄4 cups half-and-half 2 15-oz cans sweet potato puree 3. Meanwhile, make brown butter: cut into 1-in.-thick wedges 1 head garlic, halved horizontally 1 cup heavy cream Melt butter in small saucepan on 8 sprigs fresh thyme plus 2 tsp leaves 3⁄4 tsp kosher salt medium. Add hazelnuts, garlic, salt 2 small delicata squash (about 6 black peppercorns 1⁄2 tsp freshly grated nutmeg and nutmeg and cook, stirring often, 11⁄2 lbs), seeded and sliced 8 Tbsp unsalted butter, divided 4 oz Parmesan, grated (about 2 cups) until butter browns and hazelnuts into 1⁄3-in.-thick half-moons 3 scallions and garlic are golden, 3 to 5 min. For brown butter Transfer to small heatproof bowl and 4 Tbsp olive oil 1⁄2 tsp grated lemon zest 4 Tbsp unsalted butter stir in sage. 2 Tbsp coriander seeds, 1⁄2 cup chopped hazelnuts, toasted 1. Place potatoes in large pot, add 2 cloves garlic, thinly sliced 4. Transfer pasta to shallow 2-qt broiler- roughly cracked or smashed cold water to cover and bring to 1⁄4 tsp kosher salt proof casserole dish, sprinkle with 1 tsp cumin seeds a boil. Add 2 tsp salt, reduce heat and Pinch of freshly grated nutmeg remaining Tbsp cheese and broil until simmer until just tender, 15 to 18 min. 1⁄4 cup chopped fresh sage leaves golden brown around edges, 2 min. Kosher salt and pepper Drain potatoes and return to pot. Roughly chopped flat-leaf parsley, Serve topped with hazelnut brown 1⁄2 lemon for serving butter and chopped parsley if desired. 2 Tbsp honey 2. Meanwhile, in small saucepan, bring half-and-half, garlic, thyme 1. Make pasta: Cook pasta per pkg. SERVES 8 About 691 cal, 32 g fat Roughly chopped parsley sprigs, peppercorns and 4 Tbsp directions, reserving 1 cup cooking (17 g sat), 20 g pro, 476 mg sodium, or cilantro, for serving butter to a simmer; simmer 5 min. water before draining. 84 g carb, 6 g fiber Remove from heat and let sit until 1. Heat oven to 425°F. Divide potatoes, potatoes are ready. onions and squash between 2 rimmed baking sheets. Drizzle each with 3. While potatoes are cooking, 2 Tbsp oil, then season each with half thinly slice scallions. In small bowl, of coriander and cumin and 1⁄2 tsp microwave remaining 4 Tbsp butter each salt and pepper. Arrange in even and thyme leaves until melted, layer and roast, rotating baking sheets 40 sec. Stir in scallions, lemon zest, halfway through, until golden brown 1⁄4 tsp salt and 1⁄2 tsp cracked pepper and tender, 20 to 30 min. and set aside. 2. Immediately remove baking sheets 4. Strain half-and-half mixture into and squeeze lemon juice over each, pot with potatoes. Add 1⁄2 tsp salt then drizzle each tray with 1 Tbsp and mash. Transfer to serving bowl honey and gently toss to coat. and spoon scallion butter on top. 3. Transfer vegetables to platter SERVES 8 About 277 cal, 15.5 g fat and sprinkle with parsley or cilantro (9.5 g sat), 4 g pro, 271 mg sodium, if desired. 32 g carb, 3 g fiber SERVES 8 About 202 cal, 7 g fat (1 g sat), 3 g pro, 154 mg sodium, 33 g carb, 5 g fiber Mike Garten. 104 KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE

THE WORKBOOK CHOCOLATE PECAN bowl, whisk together oil, milk, egg, SWEET POTATO APPLE PIE CUPCAKES M V H CUPCAKES M V H yolk and vanilla. CUPCAKES WITH TOASTED GINGER Active 40 min. | Total 45 min. Active 45 min. | Total 45 min. 3. Make well in dry ingredients and MERINGUE M V H gradually add wet ingredients to bowl, For cupcakes For chocolate cupcakes whisking to combine (batter will be Active 35 min. | Total 45 min. 11⁄2 cups all-purpose flour 11⁄2 cups all-purpose flour thick). Add boiling water and gently 11⁄2 tsp apple pie spice whisk until batter comes together For sweet potato cupcakes 3⁄4 tsp baking powder 1 cup granulated sugar and is smooth. 1⁄2 cup (1 stick) unsalted butter 1⁄4 tsp baking soda 1⁄2 cup Dutch-process cocoa powder 11⁄2 cups all-purpose flour 1⁄4 tsp kosher salt 11⁄4 tsp baking powder 4. Divide batter among prepared 1⁄2 cup canola or vegetable oil 1⁄4 tsp kosher salt pan, filling each cup about two-thirds 1 tsp baking powder 1⁄2 cup granulated sugar ⁄3 cup canola or vegetable oil full. Bake until toothpick inserted in 1⁄2 tsp baking soda 1⁄2 cup packed light brown sugar 1⁄2 cup whole milk, at room temp center comes out clean, 20 to 23 min. 1⁄2 tsp ground cinnamon Let cool. 1⁄4 tsp ground ginger 2 large eggs, at room temp 1 large egg plus 1 yolk, at room temp 1⁄4 tsp ground nutmeg 1 tsp pure vanilla extract 1 tsp pure vanilla extract 5. While cupcakes bake, make filling: 1⁄4 tsp kosher salt 1⁄2 cup sour cream, at room temp 1⁄3 cup boiling water In small saucepan, heat brown sugar, 3⁄4 cup packed light brown sugar 10 oz Granny Smith apples (2 medium) corn syrup, butter and salt on medium 1⁄4 cup granulated sugar For chocolate-pecan filling until melted. In small bowl, whisk 2 large eggs, at room temp For apple compote 1⁄3 cup packed light brown sugar cornstarch with 2 tsp water, then add 1 medium Granny Smith apple, 1⁄4 cup light corn syrup slurry to pot and bring to a simmer. 1 tsp pure vanilla extract peeled, cored and diced (11⁄4 cups) 3 Tbsp unsalted butter Simmer 2 min. Remove from heat and 3⁄4 cup canned sweet potato puree 3 Tbsp granulated sugar 1⁄2 tsp kosher salt stir in pecans, bourbon and chocolate. Let cool 10 to 15 min. before using. For toasted ginger meringue 11⁄2 tsp cornstarch 1 Tbsp cornstarch 4 large egg whites 1 tsp fresh lemon juice 1 cup chopped toasted pecans, 6. Make frosting: Using electric 1 cup granulated sugar mixer, beat cream cheese, butter and 1⁄2 tsp cream of tartar 1⁄4 tsp apple pie spice plus more for topping a big pinch of salt in large bowl until 1⁄2 tsp pure vanilla extract Pinch of kosher salt 1 Tbsp bourbon (optional) smooth. Add confectioners’ sugar, 1⁄4 tsp ground ginger 1 cup at a time, mixing after each For whipped cream or 1⁄2 tsp pure vanilla extract addition to incorporate. Mix in vanilla. 1. Heat oven to 350°F and line 12-cup 11⁄2 cups cold heavy cream 11⁄2 oz bittersweet chocolate, chopped Transfer cream cheese frosting to muffin pan with paper liners. 1⁄4 cup sour cream piping bag fitted with large star tip. 1⁄3 cup confectioners’ sugar For cream cheese frosting 2. In small saucepan, melt butter 1⁄2 tsp apple pie spice, 8 oz cream cheese, at room temp 7. Assemble cupcakes: Using paring over medium heat, then cook, stirring 1⁄2 cup (1 stick) unsalted butter, knife, carve 11⁄2-in.-diameter cavity in frequently, until butter browns plus more for serving at room temp each cupcake, leaving bottom intact. and smells nutty, 4 to 6 min. Transfer 1⁄4 tsp pure vanilla extract Pinch of kosher salt Fill each cavity with about 1 Tbsp brown butter to large heatproof bowl Chocolate-Pecan Filling. Pipe Cream and let cool 5 min. In medium bowl, 1. Make cupcakes: Heat oven to 31⁄2 cups confectioners’ sugar Cheese Frosting on top and sprinkle whisk together flour, baking powder, 350°F and line 12-cup muffin pan 11⁄2 tsp pure vanilla extract with chopped pecans. baking soda, spices and salt. with paper liners. 1. Heat oven to 350°F and line 12-cup Makes 12 cupcakes 3. Add both sugars, eggs and vanilla 2. In medium bowl, whisk together muffin pan with paper liners. to butter and whisk until smooth. flour, apple pie spice, baking powder, Add sweet potato puree and whisk baking soda and salt. In large bowl, 2. In large bowl, whisk together flour, to combine. Add dry ingredients to whisk together oil, sugar, brown sugar, granulated sugar, cocoa powder, sweet potato mixture and whisk just eggs and vanilla until smooth. Add baking powder and salt. In medium until batter is smooth. Divide batter sour cream and whisk until smooth. among prepared pan, filling each cup about two-thirds full. Bake until 3. Peel and grate apples on large toothpick inserted in center comes holes of box grater. Add dry ingredi- out clean, 18 to 22 min. Let cool. ents to sour cream mixture and whisk just until batter is smooth. Gently fold 4. While cupcakes bake, make in grated apples. Divide batter among meringue: In small pot, bring 1 in. prepared pan, filling each cup about water to a simmer. In stand mixer, beat two-thirds full. Bake until toothpick egg whites, granulated sugar, cream inserted in center comes out clean, of tartar, vanilla, ginger and a pinch of 20 to 25 min. Let cool. salt to combine. Place bowl over (but not in) simmering water and continu- 4. While cupcakes bake, make apple ally whisk until mixture reaches 160°F, compote: In small pot, combine apple, 4 to 5 min. Immediately transfer bowl sugar, cornstarch, lemon juice, apple to stand mixer fitted with whisk pie spice and a pinch of salt. Cook on attachment and whip on high until stiff medium, stirring occasionally, until peaks form. Transfer meringue to apples start to soften and get saucy, piping bag fitted with large round tip. 4 to 6 min. Transfer to bowl and refrig- erate until chilled and ready to use. 5. Assemble cupcakes: Pipe meringue onto cupcakes and 5. Make whipped cream: In stand use kitchen torch to carefully mixer fitted with whisk attachment, toast meringue until golden. beat heavy cream, sour cream, confectioners’ sugar, apple pie spice Makes 12 cupcakes and vanilla until stiff peaks form. Spoon over cupcakes and top with apple compote. Dust with apple pie spice if desired. Makes 12 cupcakes KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE 105

THE WORKBOOK SWEET & SPICY STUFFIN’ MUFFINS M V H 10 min. Add celery and cook, uncov- CRANBERRY BAKED BRIE BRUSSELS SPROUTS G V H ered, stirring occasionally, until veg- Active 25 min. | Total 40 min. etables are just tender, 6 to 8 min. Stir VH Active 10 min. | Total 30 min. in garlic and rosemary and cook 1 min. 1⁄2 small loaf sourdough bread (8 oz), Remove from heat and stir in parsley. Active 10 min. | Total 30 min. 2 lbs Brussels sprouts, cut into 1⁄2-in. pieces (about 4 cups) trimmed and halved 4. Add vegetable mixture to bread 1⁄4 cup honey 3⁄4 cup low-sodium vegetable broth and toss to combine. Fold in cheese, 1⁄4 cup fresh or frozen cranberries 5 Tbsp olive oil, divided 2 large eggs, beaten then kale. 1⁄4 tsp cracked black pepper 1⁄2 tsp hot paprika 2 Tbsp olive oil 2 2-in. strips orange peel, 1 large onion, chopped 5. Line 12-cup muffin pan with Kosher salt parchment squares and divide plus orange zest for serving 6 Tbsp pure maple syrup Kosher salt and pepper stuffing among squares. Bake until 2 sprigs fresh thyme, 11⁄2 Tbsp sriracha 1 stalk celery, halved lengthwise golden brown, 12 to 15 min. plus more for serving Aleppo pepper and and thinly sliced SERVES 12 About 123 cal, 6 g fat 1 8-oz wheel Brie or Camembert sliced scallions, for serving 2 cloves garlic, pressed (2 g sat), 6 g pro, 273 mg sodium, 2 to 3 Tbsp deeply roasted almonds, 1 tsp chopped fresh rosemary 12 g carb, 1 g fiber 1. Heat air fryer to 375°F. In large bowl, 1⁄2 cup flat-leaf parsley, chopped roughly chopped toss Brussels sprouts with 4 Tbsp oil, 3 oz Gruyère, coarsely grated T-DAY GAME PLAN Crackers and sliced baguette, then paprika and 1⁄2 tsp salt. Air-fry Make stuffing mixture the day before for serving Brussels sprouts in 2 batches until 21⁄2 oz baby kale (about 3 cups) and keep in an airtight container in charred, crispy and tender, 9 to 11 min. the fridge. Then fill lined muffin cups 1. Heat oven to 350°F. 1. Heat oven to 375°F. Place bread on and bake the next day. 2. Meanwhile, in bowl, whisk together baking sheet and bake until beginning 2. In small saucepan, combine honey, maple syrup, sriracha and a pinch of to turn golden brown, 20 to 25 min. LOVE YOUR LEFTOVERS cranberries, pepper, orange peel salt. Transfer 21⁄2 Tbsp to small bowl Reheat extras in a toaster oven and thyme and bring to a simmer; and whisk in remaining Tbsp oil; set 2. In large bowl, whisk together broth and top with a fried egg for an easy, simmer, stirring occasionally and aside for serving. and eggs. Add toasted bread; let sit, tasty breakfast. lightly smashing cranberries, until tossing occasionally, to absorb liquid. cranberries have softened and 3. Transfer 1 batch roasted Brussels syrup slightly thickens, 2 to 3 min. sprouts to large bowl and toss with 3. Meanwhile, heat oil in large skillet Discard orange peel and thyme, 2 Tbsp of remaining syrup mixture. on medium. Add onion, season transfer to bowl and let cool 10 min. Repeat with remaining Brussels with 1⁄2 tsp salt and 1⁄4 tsp pepper and sprouts and 2 Tbsp syrup mixture. cook, covered, stirring occasionally, 3. Place Brie in 6-in. cast-iron skillet. Spoon cranberry syrup on top and 4. Transfer to platter, then drizzle bake until cheese is soft, 7 to 9 min. with reserved maple-oil mixture Top with almonds, additional thyme and sprinkle with Aleppo pepper and orange zest if desired. Serve with and scallions if desired. crackers and sliced baguette. SERVES 8 About 161 cal, 9 g fat SERVES 8 About 138 cal, 8.5 g fat (1 g sat), 3 g pro, 218 mg sodium, (4.5 g sat), 6 g pro, 239 mg sodium, 20 g carb, 4 g fiber 10 g carb, 1 g fiber Mike Garten. 106 KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE

THE WORKBOOK BEST EVER PUMPKIN SPICE From Scratch: ROASTED TURKEY G H WHITE RUSSIAN Q G V H Pie Dough Active 20 min. | Total 3 hr. 45 min. Active 5 min. | Total 5 min. | Serves 1 p. 96 Serves 8 (with leftovers) 1⁄4 cup turbinado sugar CRANBERRY CURD TART removable bottom; trim and reroll 1 12- to 14-lb turkey, thawed if frozen 1⁄4 tsp pumpkin pie spice plus a pinch excess and refrigerate until ready 1 head garlic, halved horizontally MVH to use. 1 Tbsp honey through equator 2 oz vodka Active 1 hr. 30 min. | Total 2 hr. 15 min. 2. Heat oven to 375°F. Press large 4 fresh bay leaves, 1 oz Kahlúa plus cooling and chilling piece of parchment paper into tart Serves 8 to 10 shell and fill with pie weights. Bake plus more for serving Ice cubes, for serving 15 min. Remove parchment and 12 sprigs fresh thyme, divided Splash of heavy cream For crust weights and bake until pastry feels 4 small onions, quartered and divided 1. In shallow bowl, mix sugar and Pecan-Flecked Pie Dough sandy and just starts to turn golden, 2 Tbsp olive oil 1⁄4 tsp pumpkin pie spice. Put honey in (recipe, page 108) 10 to 15 min. Transfer to wire rack second shallow bowl. Dip rim of rocks All-purpose flour, for dusting and lower oven temp to 350°F. Kosher salt glass into honey, then gently twist in 2 large carrots, cut into 2-in. pieces spiced sugar to create sugared rim. For filling 3. Make filling: In medium saucepan, 2 stalks celery, cut into 2-in. pieces 2. In rimmed glass, mix vodka, Kahlúa 5 cups (20 oz) fresh or bring cranberries, sugar, lime zest and 3⁄4 cup low-sodium chicken broth and a pinch of pumpkin pie spice. frozen cranberries juice and 1⁄4 cup water to a boil on Add ice cubes, top with heavy cream 1 cup sugar medium-high. Lower heat and simmer Grapes and fresh herbs, for serving and stir. 2 tsp lime zest until berries start to burst, 8 to 10 min. 1⁄4 cup fresh lime juice (a few more min. for frozen berries). 1. Heat oven to 375°F. Working on DAY AFTER 1⁄2 cup (1 stick) unsalted butter, cut baking sheet, remove giblets and SANDWICH MELTS Q H into small pieces, plus more for dish 4. Strain mixture through large sieve neck of turkey from cavity. Reserve For each sandwich, spread whole- 2 large eggs into clean medium saucepan and press neck and discard giblets. Using paper grain mustard onto 2 slices 2 large egg yolks through gently, scraping underside towels, pat turkey dry. Stuff garlic, sourdough or country bread. Top Pinch of kosher salt into pan. Stir in butter to melt, then bay leaves, 8 sprigs thyme and half each with thinly sliced Gruyère and eggs, yolks and salt. Cook on low, of onions into main cavity. red onion. Toast or broil until cheese For pie leaves stirring constantly, until curd thickens melts. Top with leftover ham or turkey 1 large egg, beaten slightly, 8 to 10 min. (do not boil). 2. Tie legs together with kitchen twine. and sliced cornichons, then put both Sugar, for sprinkling Tuck wing tips underneath body halves together to make sandwich. 5. Pour filling into prepared crust (this will prevent them from burning). For sugared cranberries and bake until mostly set but still Rub turkey with oil and season with 1⁄4 cup sugar, plus 1⁄3 cup for tossing jiggles, 10 to 15 min. Transfer to wire 1 tsp salt. rack, let cool to room temp, then refrig- 1 cup (4 oz) fresh or frozen cranberries erate at least 2 hr., up to overnight. 3. Place turkey neck, carrots, celery and remaining onions and thyme in For sugary pecans 6. Make pie leaves: Using leaf-shape large roasting pan. Place roasting rack 1 large egg white cutter, cut out leaves from remaining in pan and put turkey on top. 1 cup pecan halves dough and place on parchment. Use 2 tsp sugar skewer to etch leaf veins and freeze 4. Roast turkey until thermometer Large pinch of kosher salt 10 min. Slide parchment onto baking inserted into thickest part of thigh sheet, lightly brush with egg and registers 165°F, 21⁄2 to 3 hr. (Cover To decorate sprinkle with sugar. Bake, rotating pan bird loosely with foil if it browns Whipped cream too quickly, and add broth to pan if vegetables begin to scorch.) 1. Make crust: Fit dough into bottom and up sides of 9-in. tart pan with 5. Carefully tilt turkey to empty juices from cavity into pan. Transfer turkey to carving board, cover loosely with foil and let rest 25 min. Reserve pan and its contents for your favorite gravy. Carve turkey and garnish with grapes and herbs as desired. For our favorite turkey gravy, go to goodhousekeeping.com/gravy-recipe. KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE 107

THE WORKBOOK halfway through, until golden brown, APPLE CRANBERRY PIE M V H cranberries and continue to cook, BOOKS FOR 10 to 15 min. Let cool. uncovered, until apples are just tender LITTLE BAKERS Active 1 hr. | Total 2 hr. 15 min. plus cooling but not mushy and cranberries have AND SCIENTISTS 7. Make sugared cranberries: Line Serves 8 to 10 released their juices, 5 to 7 min. Lower rimmed baking sheet with parchment heat, sprinkle in spiced flour and cook, In addition to all the wonder- paper. In small saucepan, bring 4 Tbsp granulated sugar, divided, stirring, until thickened, 1 min. Transfer ful winners of our Kids’ Book 1⁄4 cup sugar and 1⁄2 cup water plus 1 Tbsp for topping mixture and all its juices into heatproof Awards (page 115), check out to a boil, swirling pan to melt sugar. bowl and let cool, about 1 hr. Good Housekeeping’s own Boil 1 min., then remove from heat. 1 Tbsp all-purpose flour, amazing lineup, which could Add cranberries, toss to coat and plus more for dusting 4. Heat oven to 400°F. Let dough come in handy on a rainy day strain over bowl. Working in batches, soften slightly at room temp, 5 to or any time your kids want to toss berries in 1⁄3 cup sugar. Transfer 1 Tbsp cornstarch 10 min. On lightly floured sheet of get their hands dirty. Good to prepared baking sheet and let 1 tsp ground cinnamon parchment, with floured rolling pin, Housekeeping Kids Cook!, cool and dry, at least 20 min. (Leftover 1 tsp freshly grated nutmeg roll 1 disk of dough to about 12-in. Good Housekeeping Amazing syrup can be used in drinks.) 1⁄3 cup packed light brown sugar round. Freeze until very firm, 15 min. Science, Good Housekeeping 1 Tbsp lemon juice Meanwhile, on lightly floured work 8. Make sugary pecans: Heat oven to 1⁄2 tsp kosher salt surface, roll remaining disk to about 1, 2, 3 Cook!, Good 300°F. Line rimmed baking sheet with 23⁄4 lbs apples (we recommend 12-in. round and fit into bottom Housekeeping Kids Bake!; parchment. In small bowl, whisk egg and up sides of 9-in. pie plate. all available on Amazon white with 1 tsp water until very frothy; sweeter varieties like Pink Lady, transfer 11⁄2 tsp to medium bowl and Honeycrisp and/or Braeburn) 5. Remove dough from freezer, cut PRIME ROASTERS toss with pecans to coat. Add sugar 2 Tbsp unsalted butter into 21⁄2-in. squares and let soften just and salt and toss again. Arrange in 11⁄2 cups fresh or frozen cranberries until flexible. Arrange on top of pie Consider these mini sheet pans single layer on prepared baking sheet 2 batches Best Ever Pie Dough filling, nearly touching, letting some (10- by 6-in.) your secret weapon and bake, stirring halfway through, (recipe, page 97) overlap on crust. If necessary, trim until coating is dry and pecans are 1 large egg, beaten overhang to 1 in. all around. Fold edge this holiday season. They’re toasted, 10 to 15 min. Let cool. under itself and crimp as desired. the perfect size for baking a 1. In small bowl, combine 2 Tbsp personal batch of cookies, 9. To decorate: Pipe or spoon whipped granulated sugar, flour, cornstarch, 6. Freeze until firm, 15 min. Lightly whipping up multiple sides or cream onto tart, then top with cinnamon and nutmeg; set aside. brush squares and edges with egg and reheating a single serving. Bonus: pie leaves, sugared cranberries and In large bowl, combine brown sprinkle with remaining Tbsp sugar. They’re a breeze to clean thanks sugary pecans. sugar, lemon juice, salt and 2 Tbsp Place on baking sheet and bake until to our Relia-Pan technology. granulated sugar. beginning to turn golden brown, 18 to GH Set of 3 Micro Sheet Pans, PECAN FLECKED 20 min. Tent edges with foil and lower PIE DOUGH M V H 2. Peel, core and cut apples into oven temp to 375°F; bake until center $31, qvc.co/GH 1⁄2-in.-thick wedges and add to large of pie begins to bubble, 30 to 35 min. Active 10 min. | Total 30 min. bowl with brown sugar mixture. more (tent entire pie during last plus chilling | Makes Dough for Macerate, tossing a few times, until 10 min. if necessary to prevent burning). one 9-in. crust juicy, about 15 min. Let cool at least 2 hr. before slicing. 1⁄3 cup pecan halves 3. Melt butter in large skillet over 2 Tbsp sugar medium, then add apples and all 1⁄2 tsp kosher salt their juices. Cover and cook, stirring 11⁄4 cups all-purpose flour occasionally, 5 min. Uncover, stir in 7 Tbsp cold unsalted butter, cubed and frozen 20 min. 3 to 4 Tbsp ice water 1. In food processor, pulse pecans, sugar and salt until finely ground. Add flour and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs (slightly smaller than peas). Continue to pulse, adding 3 Tbsp ice water, until dough is crumbly but holds together when squeezed. Pulse in more ice water 1 tsp at a time if necessary; do not overmix. 2. Transfer dough to piece of plastic wrap and shape into 1⁄2-in.-thick disk. Wrap tightly and refrigerate until firm, at least 1 hr., up to 2 days. Mike Garten. 108 KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE

THE WORKBOOK BEEF EMPANADAS M ONION AND 3. On lightly floured sheet of parch- PARMESAN SEEDED GRUYÈRE QUICHE M V ment, with floured rolling pin, roll CRACKERS M V H Active 55 min. | Total 1 hr. 15 min. plus out rectangle of dough to about Active 50 min. | Total 2 hr. 10 min. 7- by 13-in. rectangle, about 1⁄8 in. Active 25 min. | Total 1 hr. 5 min. plus chilling | Makes 14 to 16 empanadas plus cooling | Serves 8 to 10 thick. Slide onto baking sheet and chilling | Makes About 90 crackers freeze until firm, 10 min. Using ruler 2 Tbsp olive oil 2 Tbsp unsalted butter and pastry wheel, cut into 1⁄4- by 7-in. 11⁄4 cups all-purpose flour, 1 large onion, finely chopped 2 large onions, sliced 1⁄2 in. thick strips. Working with 3 strips at a time plus more for dusting (keep remaining dough chilled), pinch Kosher salt and pepper Kosher salt and pepper together ends of strips and braid as 2 oz grated Parmesan (about 1⁄2 cup), 3⁄4 lb lean ground beef 1 tsp fresh thyme leaves, tightly as possible. Refrigerate braid plus 1⁄2 oz for topping and repeat to make 5 to 6 braids total. 2 cloves garlic, finely chopped roughly chopped 11⁄2 tsp sugar 1 tsp smoked paprika 1⁄4 cup flat-leaf parsley, chopped 4. Beat 1 egg with 1 tsp water and 3⁄4 tsp kosher salt 3 Tbsp tomato paste lightly brush border of chilled pie 1⁄2 tsp pepper 1⁄2 cup low-sodium chicken broth Herby Pie Dough (recipe, page 97), shell; reserve egg wash. Press braids 1⁄2 cup (1 stick) cold unsalted butter, 1⁄3 cup raisins, chopped half shaped into disk, half shaped firmly around outer edge of border 1⁄3 cup small pimiento-stuffed into 6- by 8-in. rectangle, chilled to adhere, trimming and fitting to cut into small pieces and frozen All-purpose flour, for dusting create appearance of 1 seamless braid. 2 Tbsp lightly toasted sesame seeds, olives, chopped, plus 1 Tbsp brine 5 large eggs, divided Prick bottom and sides of pie shell Spiced Pie Dough 1 large egg white lightly with fork and freeze 15 min. divided (recipe, page 97) 1⁄2 cup whole milk 13⁄4 tsp poppy seeds, divided 1 large egg, beaten (optional) 1⁄2 cup sour cream or crème fraîche 5. Transfer pie plate to rimmed baking Sour cream, for serving (optional) Pinch of freshly grated nutmeg sheet. Press large piece of parchment 3 to 6 Tbsp ice water Pinch of cayenne paper into pie shell and fill with pie 1. Heat oil in large skillet on medium- 5 oz Gruyère, coarsely grated weights. Bake 20 min. (If braid slips 1. In food processor, combine low. Add onion and 1⁄2 tsp each salt (about 2 cups) during baking, prop up with small flour, Parmesan, sugar, salt and and pepper and cook, covered, stir- ball of foil.) Remove parchment and pepper. Add butter and pulse until ring occasionally, 6 min. Uncover and 1. Heat oven to 375°F. Melt butter in weights and bake until bottom is mixture resembles coarse crumbs cook, stirring occasionally, until golden large skillet on medium. Add onions, set, about 10 min. Brush inside with (slightly smaller than peas). Pulse in brown and very tender, 8 to 10 min. 1 tsp salt and 1⁄2 tsp pepper and cook, egg white and bake until dry, 1 Tbsp sesame seeds and 1 tsp poppy more. Increase heat to medium. Add covered, stirring occasionally, 8 min. about 5 min. (see Soggy Bottom seeds until combined. Continue to beef and cook, breaking up into very Uncover and cook, stirring occasion- Fix, page 98). pulse, adding 3 Tbsp ice water, until small pieces, until beginning to brown, ally, until beginning to turn golden dough is crumbly but holds together 6 to 7 min. Add garlic and paprika brown, 4 to 6 min. Remove from heat 6. In large bowl, whisk together when squeezed. Pulse in additional and cook, stirring, 1 min. Move beef to and fold in thyme and parsley. remaining eggs, milk, sour cream, ice water, 1 Tbsp at a time, if necessary; edges of pan, creating space in center. nutmeg, cayenne and 1⁄4 tsp salt; fold in do not overmix. Form dough into Add tomato paste and cook, stirring, 2. Let disk of dough soften slightly onions and cheese. Pour into pie shell. 6- by 8-in. rectangle and refrigerate. until dark red, about 1 min. Gradually at room temp, 5 to 10 min. On lightly stir chicken broth into tomato paste floured surface, with floured rolling 7. Bake, tenting edges with foil if they 2. Heat oven to 350°F. Let dough until fully incorporated, then stir in pin, roll out to about 12-in. round get too dark, until quiche is golden soften slightly at room temp, 5 to raisins. Mix in beef and simmer 1 min. and fit into 9-in. pie plate, folding brown and just set, 45 to 55 min. Let 10 min. On lightly floured parchment Remove from heat and toss with olives overhang under and pinching rest at least 10 min. before serving. paper, with floured rolling pin, roll out and brine; let cool completely. dough to form flat edge that dough to about 11- by 13-in. rectangle. extends to outer edge of pie plate Slide onto baking sheet with parch- 2. Meanwhile, heat oven to 425°F. Line lip. Refrigerate until ready to use. ment and freeze until firm, 15 min. baking sheet with parchment paper. Roll pie crust 1⁄8 in. thick, then cut out 3. Slide parchment with dough onto 4-in. rounds. Refrigerate dough as work surface and, using pastry you work if necessary. Reroll and recut wheel and ruler, cut dough into 11⁄4-in. scraps to make 14 to 16 rounds total. squares. Slide onto rimmed baking sheet and grate remaining Parmesan 3. Divide beef filling (heaping 1 Tbsp over top with microplane. Sprinkle each) among rounds. Brush edges with with remaining 1 Tbsp sesame seeds water or egg if using, fold each round and 3⁄4 tsp poppy seeds. Bake, in half and press with fork to seal. removing outer crackers as they Transfer empanadas to prepared bak- are done if necessary, until golden ing sheet and brush with egg if using. brown, 20 to 25 min. Bake until golden brown, 16 to 20 min. Serve with sour cream if desired. KEY: Q QUICK & EASY G GLUTEN FREE M MAKE AHEAD V VEGETARIAN O ONE POT H HOLIDAY FAVORITE 109

JAMMY PIE TWISTS V H ONLINE VINTAGE Twists: Mike Garten. Room: Lauren Miller. Designer: Ashley Montgomery. RETAILERS TO SHOP Active 30 min. | Total 1 hr. 20 min. Our top sources for secondhand Makes 10 to 11 batons furniture and home decor —Alyssa Gautieri Best Ever Pie Dough (recipe, page 97), formed into 6- by 8-in. rectangle and chilled CHAIRISH.COM 1 large egg, beaten Offering a selection of vintage art, 1⁄3 cup Bonne Maman Red Fruits Spread lighting and furniture, Chairish is (this brand is lower in sugar than many jams a go-to option for those seeking and doesn’t melt into dough as much) ready-to-ship pieces. The online 2 Tbsp sanding sugar marketplace has a diverse community 1⁄4 tsp apple pie spice or cinnamon of sellers and adds more than 2,000 items to its site each day. 1. Let dough soften slightly at room temp, 5 to 10 min. On lightly floured parchment, with 1STDIBS.COM floured rolling pin, roll out dough to about Expect to find a unique mix of 8- by 18-in. rectangle; halve to make two 8- by furniture, decor, art and jewelry at 9-in. rectangles. Lightly brush 2 longer edges 1stDibs, an online marketplace that of 1 dough rectangle with egg. Spread jam to features listings at every price range within 1⁄2 in. of brushed edges and all the way from sellers around the world. to shorter edges of rectangle. Top with second Shoppers can buy directly, negotiate a dough rectangle, pressing gently all around and price or bid on items at auction. pinching top and bottom edges to seal. Trim uneven edges if desired. Slide parchment onto APTDECO.COM baking sheet and freeze until firm, 15 min. From a vintage Victorian sofa to restored mid-century tables, AptDeco 2. Heat oven to 400°F. Line rimmed baking offers an intriguing collection of sheet with parchment. Slide dough with parch- pre-owned furniture and decor direct ment onto work surface and cut crosswise into from its sellers. There are also more 3⁄4-in.-wide strips (about 10 total). Twist each affordable finds from top brands strip and place, snuggling together lengthwise, like West Elm, Pottery Barn and onto prepared baking sheet. Brush exposed flat surfaces of dough with egg wash, avoiding Jonathan Adler. jam. Mix sanding sugar with apple pie spice and sprinkle over twists. Bake, rotating halfway through, until deep golden brown, 20 to 25 min. 110



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Testers liked the Alyssa Jung Kaitlyn Pirie SENIOR EDITORS • Zee Krstic EDITOR ART & DESIGN Mariana Tuma DESIGN DIRECTOR • Elisabeth Engelhart VISUAL STYLING DIRECTOR traditional coffee flavor. 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EXPERT ADVICE + INSPIRATION ON PARENTING + PETS Family oom Kids’ Book EST KIDS A 2022 WA R D S O More than 125 junior reviewers (and their families) chose these O K AWA R D winning books from more than 200 selections nominated by an expert panel of librarians and literacy experts. With picks MEET THE JUDGES ranging from interactive fairy tales to fact-filled science stories that will satisfy their curiosity, these page-turners X will surprise and delight kids from toddlers to tweens. MARISA LASCALA SENIOR PARENTING by KAREN CICERO Photographs by MIKE GARTEN EDITOR Prop styling by ALEX MATA LaScala and Rothman: Mike Garten. Bird: Sonya Sones. Cicero and Bercuson: Courtesy of subject. ’ B B S X BETSY BIRD COLLECTIONS MANAGER OF T H E E VA N STO N PUBLIC LIBRARY X RACHEL ROTHMAN CHIEF T E C H N O LO G I S T X KAREN CICERO CONTRIBUTING PA R E N T I N G EDITOR X LAUREN BERCUSON SCHOOL LIBRARIAN AND FOUNDER OF H A P P I LY E V E R ELEPHANTS NOVEMBER 2022 GH 1 1 5

fa m i ly r o o m / KIDS’ BOOK AWARDS A Bedtime Hug for You! written by Samantha Sweeney, illustrated by Dawn Machell While grown-ups read a rhyming tale about animal babies getting ready for bed, little ones can give the creatures good-night cuddles using felt finger puppet- like arms built into the book. Ages 2 to 5 Tester Note: “Puppet arms are a genius way to build fine motor skills,” said one mom. I’m Still Up! written and illustrated by Antoinette Portis Hailed as a “master class on how to create the ideal board book” by judge Betsy Bird, this story nails the bedtime struggle. Insisting that he’s not sleepy (“The sun is down, but I’m up”), the baby fights drifting off until the last page. Ages 0 to 3 Tester Note: “It’s like a meme that’s too accurate, but so entertaining,” one mom shared. Roar! I’m a Dinosaur Sunrise Dance My Party, Mi Fiesta Me and My Mama written and illustrated by Serena Gingold Allen, written and illustrated by written by Carole Boston by Merrill Rainey illustrated by Teagan White Raúl the Third, colors by Elaine Bay Weatherford, illustrated by Ashleigh Corrin An introductory book about A delightful story about how This bilingual book is centered dinos wows kids with eye cutouts rabbits, bear cubs, wrens and around a fun-filled first-birthday This is a book for babies and to peek through. With the pages other animals playfully start their party with friends. Each spread toddlers from an award-winning facing out, they can peer through day makes for a sweet read over highlights a different festive poet. The slice-of-life story follows the holes and pretend to be a breakfast. Eight durable elements, aspect, from cake to balloons to Black and brown moms as they T. rex, a stegosaurus or another including a wheel and pull tabs, add music. It also offers practice go about their daily routines with featured creature. The simple a hands-on component for toddlers. for the my/mi, your/tu construction. their kids. Ages 0 to 3 but effective rhyming text There’s also a nighttime companion Ages 0 to 3 Tester Note: “This type of story highlights a fact about each book, Moonlight Prance, featuring Tester Note: “It was magic can often be cheesy, but this felt species. Ages 0 to 4 nocturnal animals. Ages 0 to 3 seeing my 4-year-old discover real,” one reviewer noted. Tester Note: “I would read the Tester Note: “My girls learned that she could ‘read’ the sentence about the dinosaur and a lot about nature from Sunrise story through visuals,” said one then flip the book to peer out Dance, which is saying a lot, reviewer. “This book helped at my son. He. Loved. It. I couldn’t because we’re very into nature!” her realize that two languages believe it,” said one reviewer. said a mom of three. can mean the same thing.” 1 16 GH NOVEMBER 2022

KIDS’ BOOK AWARDS / fa m i ly r o o m The Digger and the Duckling written and illustrated by Joseph Kuefler When a lost duckling wanders onto a construction site, most of the big trucks think she has to go—until a digger shows kindness to the duckling. Ages 4 to 8 Tester Note: “This story about creating your own family is engag- ing enough for kids, but touching enough to win over any grown-up,” said librarian Nikki Glassley. Hello, Puddle! by Anita Sanchez, illustrated by Luisa Uribe Sanchez, an environmental educator, has crafted a wondrous book about the puddle at the end of her driveway. The pages highlight the living creatures the puddle supports through the seasons. Ages 4 to 7 Tester Note: “The second time I read it,” one dad said, “my kids understood how the animals relied on the puddle in different ways.” A Case of the Zaps John’s Turn Chester Van Chime Knight Owl Who Forgot How to Rhyme by Alex Boniello and April Lavalle, by Mac Barnett, written and illustrated illustrated by James Kwan illustrated by Kate Berube by Avery Monsen, by Christopher Denise illustrated by Abby Hanlon Coauthored by producers of Let’s have a round of applause Starring a tiny owl who yearns to the musical Hadestown, this book for a book about a boy who’s Each sentence in this story is be a real knight, this King Arthur– addresses anxiety via the story a ballet dancer that doesn’t set up to end in an easy rhyme, esque story has a cool twist that of a robot who gets “the zaps.” include commentary about gender but because Chester doesn’t appealed to all our testers. When His parents take him to Dr. Bleep stereotypes. John wants to perform remember how to do it, he uses a giant dragon approaches the Boop, from whom he learns coping at his school assembly, but he’s a synonym that falls flat, so castle and wants to eat the owl, the strategies. Ages 4 to 8 nervous — until he actually starts readers have to help him complete owl comes up with — let’s just say Tester Note: “My 4-year-old now dancing and his classmates it. Example: “He played it real it’s a wise yet deliciously cheesy talks about how he feels when he support him. Ages 4 to 8 cool and picked up his backpack solution that involves finding com- gets ‘the zaps,’ ” said one teacher. Tester Note: “Kids will learn and walked to his learning place mon ground with those who seem to love the differences we all with his teachers and stuff.” different from you. Ages 4 to 8 have and see the importance (School!) Ages 4 to 8 Tester Note: “I liked the clever of celebrating each person for Tester Note: “It’s a spectacular play on words and how it who they are,” said Colby Sharp, read-aloud,” said judge and book teaches that you can be small and a dad and a fifth-grade teacher. blogger Jules Danielson. still be brave,” one mom said. NOVEMBER 2022 GH 1 17

fa m i ly r o o m / KIDS’ BOOK AWARDS I Love Strawberries! by Shannon Anderson, illustrated by Jaclyn Sinquett This multilayered story about a girl who is determined to grow straw- berries received the highest scores from parents and kids of all the books reviewed. And the publisher is a nonprofit! Ages 4 to 7 Tester Note: “This book explores themes of responsibility, passion and entrepreneurship,” said Sandhya Nankani, founder of The Story Seeds Podcast. Farmhouse written and illustrated by Sophie Blackall While kids liked this story about a once-bustling farmhouse where 12 children were raised, grown-ups got choked up about the way the property’s history came to life in an unexpected way through the illustrations. Ages 4 to 8 Tester Note: “I was totally amazed by the backstory to this book and the creative process used in making it,” said one reviewer. The World Belonged to Us Endlessly Ever A er My Must-Have Mom Washed Ashore: Making Art From Ocean Plastic written by Jacqueline Woodson, by Laurel Snyder, by Maudie Smith illustrated by Leo Espinosa illustrated by Dan Santat illustrated by Jen Khatun written and illustrated by Kelly Crull Filled with jump ropes, hopscotch Applying the choose-your-own- Who would have thought a book and ice cream trucks, this joyful adventure format to fairy tales about upcycling could give you The tiger shark on the cover is story transports kids to the is pure magic. Kids flip to the all the feels? Jake’s mom is always one of 14 sculptures featured in carefree Brooklyn summers the designated pages, where they may making something new out of this book — all made out of plastic author experienced while growing encounter the Big Bad Wolf, prin- discarded items, and he worries that collected during ocean cleanups. up. It offers a welcome dose of cesses, a little pig and more. With she’ll want to change him too. In Text about how plastic affects nostalgia. Ages 5 to 8 almost three dozen possible end- a tender ending, Mom explains to each animal’s environment will fas- Tester Note: “The art reminded ings (some scary!), this book will Jake, “There is not a thing about you cinate budding naturalists. On the me of a cartoon because it’s be read repeatedly. Ages 5 to 8 that I would change.” Ages 4 to 8 bottoms of many spreads, kids are so colorful,” said one 7-year-old. Tester Note: “It’s a great tool Tester Note: The mom uses a challenged to find objects used to to illustrate how stories progress wheelchair, but it’s not mentioned. make the sculptures. Ages 6 to 10 from beginning to middle to “The wheelchair was just there,” Tester Note: Parents found that end,” said judge Lauren Bercuson, said one tester. “No one had the seek-and-find element was a hit a school librarian. to explain it. It was normalized with younger siblings of big kids. and accepted.” Get more recommendations online at goodhousekeeping.com/kidsbookawards2022.





CATS & DOGS / Fa m i ly & P e t s Lifelong at Care Evrymmnt/Adobe Stock Photo. *For complete terms and conditions, see freshstep.com/guarantee. Experts offer advice for dealing with common di culties experienced CREATED BY GH FOR FRESH STEP by our feline friends as they age, from dehydration to tooth decay. litter box love by LIZZ SCHUMER There’s no doubt you cherish your cat. Scratching Issues medical problem like a urinary tract infec- The smells that come with a pet? Not so tion, recommends Pam Johnson-Bennett, a much. Try these easy ways to clear the air. If your cat uses a piece of furniture certified cat behavior consultant. Once you’ve instead of a cat tree as a scratch- ruled that out, make sure the box is kept clean Scoop often. Removing clumps ing post, look at the fabric and the location and in a quiet, convenient spot. Some cats dis- promptly, even several times a day, of both. “Scratching has many important like covered boxes or prefer certain types of is the single best way to cut back on functions for cats, including spreading their litter, so try taking the lid off or offer an addi- scent and making visible scratches,” explains tional box with a different kind of litter. Place a odors. Ilona Rodan, D.V.M., D.A.B.V.P. (feline), founder litter mat in front of the box to keep litter from and director of the Cat Care Clinic in Madison, getting all over the house, advises Rodan. Go big. Litter boxes should be roughly WI. “Cats often choose the most prominent twice as long as your cat and about piece of furniture, one near where they wake Pill Problems as wide as the length of your cat. up or one close to an outside door where other cats can see in.” Try moving a scratching post To make giving medication easier, try Choose litter wisely. Look for a litter close to the furniture they tend to scratch, or using soft treat pill packets. First feed your cat made with activated charcoal, get one that has a fabric similar to that of a little bit of a soft treat packet without their favorite target. All cats should also have medicine. Then give them the packet with such as Fresh Step with Febreze their nails trimmed about once a month. the pill in it. Finally, offer another soft treat Freshness and Gain Scent, which leaves as a reward. But don’t hide medicine in their Litter Box Woes regular food, Johnson-Bennett cautions —  behind a refreshing Gain scent and cats’ sensitive noses will sniff that out, and guarantees 10 days of odor control.* If your cat isn’t using their box properly, first it might put them off their food altogether. bring them to the vet to be sure it’s not a freshstep.com/gain-with-febreze NOVEMBER 2022 GH 1 2 1

Fa m i ly & P e t s / CATS & DOGS Crunch! Dental Dilemmas Feeding Frenzy Wag! Repeat! “Not only can cats get tartar, gingivitis “Cats are crepuscular, which means they’re and fractured teeth, but they also are more most active at dusk and at dawn,” Johnson- e any me treat w h prone to having resorptive lesions, or Bennett says. “It’s not uncommon for a cat sty real meat holes in the teeth that cause pain,” explains to get impatient in the morning.” Instead of Rodan. Get your cat used to having their reinforcing annoying behavior by putting Mul ple mouth area touched when they’re young. food in their bowl to quiet them down, Rodan Treat Sizes Start by running your finger along their recommends puzzle feeders. They engage a cat’s teeth and gums, then work up to using natural hunting instinct and keep them from Available a soft baby toothbrush or a cat-specific one. associating food directly with their owner. Always use cat toothpaste, as the human kind can irritate their mouth and esophagus. Bonding With Your Fur Baby All cats should have their teeth examined by a vet at their annual checkup. Watch for relaxed ears and tail, undilated pupils and the showing of their belly as signs Hydration Concerns that your cat wants to engage. Never creep up on them or force them to interact. “Cats have Some cats don’t drink enough, so both preferred areas of touch, which are between the experts recommend feeding them wet food, ears and eyes, where the fur is often thinner; which is 80% to 90% water, to help them over the cheeks; around the corners of the stay hydrated. Many cats prefer their food mouth and behind the whiskers; and the chin,” and water separate, so Johnson-Bennett explains Rodan. “These areas have glands that recommends avoiding connected bowls. produce pheromones, or chemical messages, Instead, provide plenty of fresh water in that help them feel safer. Avoid touching above various places around the house. If they the tail base and on their feet.” Cats also thrive turn up their nose at bowls of water, try with consistency. Keep to routine feeding, using a cat water fountain. litter box cleaning and playtime, and you’ll form a mutually rewarding bond. NOVEMBER 2022 VOL. 273, NO. 9 Good Housekeeping® (ISSN 0017-209X) is published monthly (except combined issues in maryviolet/Adobe Stock Photo. Jan/Feb and July/Aug), 10 times a year, by Hearst, 300 West 57th Street, New York, NY 10019, U.S.A. Steven R. Swartz, President & Chief Executive Officer; William R. Hearst III, Chairman; Frank A. Bennack, Jr., Executive Vice Chairman; Mark E. Aldam, Chief Operating Officer. Hearst Magazine Media, Inc.: Debi Chirichella, President; Regina Buckley, Chief Financial and Strategy Officer, Treasurer; Catherine A. Bostron, Secretary. © 2022 by Hearst Magazine Media, Inc. All rights reserved. Good Housekeeping is a registered trademark of Hearst Communications, Inc. Periodicals postage paid at New York, NY, and additional entry post offices. Canada Post International Publications mail product (Canadian distribution) sales agreement no. 40012499. Editorial and advertising offices: 300 West 57th Street, New York, NY 10019-3797. Subscription Prices: United States and possessions: $24.97 for one year; Canada, add $8; all other countries, add $22. Subscription Services: Good Housekeeping will, upon receipt of a complete subscription order, undertake fulfillment of that order so as to provide the first copy for delivery by the Postal Service or alternate carrier within 4–6 weeks. POSTMASTER: Send all UAA to CFS. (See DMM 707.4.12.5); NON-POSTAL AND MILITARY FACILITIES: Send address corrections to Good Housekeeping, P.O. Box 6000, Harlan, IA 51593. For customer service, changes of address and subscription orders, log on to goodhousekeeping.com/service, or write to Customer Service Department, Good Housekeeping, P.O. Box 6000, Harlan, IA 51593. 1 2 2 GH NOVEMBER 2022

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