Allrecipes - 08.09 2022_downmagaz.net

BOXED-MIX BROWNIE BOOSTERS Here’s how Allrecipes test kitchen pro Karen Rankin takes an 18- to 20-oz. box of brownie mix to the next level: Follow package instructions for an 8-inch square pan, lining the pan with parchment, substituting melted unsalted butter for the oil and half-and-half or whole milk for the water, and adding stir-ins and toppers for one of these tasty variations: Mmmm… SPICY HOT- BANANA Brownies COCOA BREAD BROWNIES Stir ½ cup B R OW N I E S Mix ½ cup pecans HANDS-ON 10 MIN  TOTAL 1 HR, 40 MIN SERVES 9  semisweet chocolate morsels, into batter. Spread half of batter into SUBMITTED BY CICADA77 pan. Layer with 2 sliced bananas and 1 Tbsp. cinnamon, and 1 tsp. cayenne 1½ oz. (about 1/3 cup) roughly chopped ★★★★ 2,138 REVIEWS milk chocolate. Spread remaining These simple brownies into the batter. Sprinkle cooled batter over top. Sprinkle with ¼ cup deliver fudgy flavor chopped pecans before baking. with each bite. They’re brownies with 1 Tbsp cocoa powder. great unadorned and, once cooled, can be dressed up SALTED LATTE with a swipe of frosting CARAMEL B R OW N I E S Stir 1 Tbsp. and a sprinkle of chopped CASHEW nuts, crushed candies, B R OW N I E S Spread half of instant espresso powder into batter. or sprinkles. Spread into pan. Top with ¼ cup batter into pan. Sprinkle with ½ cup chocolate-covered espresso beans. 1/2 cup sugar chopped cashews, ½ cup chocolate- While brownies bake, beat together 2 Tbsp. butter covered caramels (such as Rolo), and ¼ cup softened butter, 4 oz. softened 2 Tbsp. water ½ cup candy-coated caramel candies cream cheese, and 1 tsp. vanilla 11/2 cups semisweet (such as caramel M&M’s). Spread extract. Beat in 2 cups powdered remaining batter over top. Sprinkle sugar and ½ teaspoon espresso chocolate chips with 3/4 cup chopped cashews and powder until blended. Frost cooled 2 eggs 1½ tsp. flaky salt before baking. brownies and top with chopped 1/2 tsp. vanilla extract chocolate-covered espresso beans. 2/3 cup flour 1/4 tsp. baking soda KITCHEN- PISTACHIO 1/2 tsp. salt SINK AND TART B R OW N I E S Stir 3/4 cup mixed CHERRY 1. Preheat oven to 325°F. B R OW N I E S Stir 3/4 cup chopped Line an 8-inch square baking nuts and ½ cup butterscotch pan with parchment paper, baking chips into batter. Spread dried cherries and ¼ cup chopped leaving a 2-inch overhang. Coat half of batter into pan. Sprinkle with pistachios into batter. Spread batter parchment with cooking spray. ½ cup mini marshmallows. Spread into pan. Top with ¼ cup each chopped 2. Stir together sugar, butter, remaining batter over top. Top with cherries and pistachios before baking. and water in a saucepan over ½ cup mixed nuts and ¼ cup each medium heat until boiling. coarsely broken potato chips and Remove from heat, add pretzels before baking. chocolate chips, and stir until smooth. Stir in eggs and vanilla. Stir together flour, baking soda, and salt in a bowl. Add chocolate mixture to bowl and stir until just combined. Pour and spread into prepared pan. 3. Bake until top is shiny and set, and a toothpick inserted into center comes out with just a few moist crumbs, 25 to 30 minutes. Cool completely in pan on a wire rack, about 1 hour. Use parchment overhang to lift cooled brownies from pan. Cut into 9 squares. (Brownies can be made up to 3 days ahead and stored in an airtight container at room temperature.) armagazine.com/ mmmm-brownies PER BROWNIE: 255 CAL; 12G FAT (7G SAT); 4G PRO; 37G CARB (2G FIBER, 27G SUGARS); 204MG SODIUM 4 9A L L R E C I P E S . C O M AUG/SEPT 2022

Masala Chai “These brownies “Very strongly came out rich brewed chai tea Brownies and dense— delivers more just how flavor. Next time HANDS-ON 20 MIN TOTAL 3 HR, 20 MIN SERVES 9  brownies should I might add SUBMITTED BY MOCHI PUFFS be. The chai some extra undertone cinnamon, plus ★★★★ 43 REVIEWS made them nutmeg and Masala chai, a sweet spiced even better.” cloves for a black tea, and shredded spicier brownie.” coconut add intrigue to these – NEEMA tasty brownies. We topped them – SARAH with a latte-inspired frosting. To keep them strictly vegan, Let ’Em be sure to use beet-derived or Cool other vegan sugars. Allow brownies ⅓ cup unsweetened to cool at least shredded coconut an hour before removing from the 1 cup plus 2 Tbsp. flour pan. And wait to 1 cup white sugar frost until they’re 1/4 cup unsweetened fully cooled. cocoa powder ¾ tsp. baking powder 1/2 tsp. salt 1/2 cup plus 2 Tbsp. very strongly brewed masala chai tea 1/2 cup canola oil 1/2 tsp. vanilla extract 2 cups powdered sugar 2 Tbsp. vegan butter spread 1/4 tsp. cinnamon 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang. Coat parchment with cooking spray. 2. Put coconut in a blender or small food processor. Pulse about 10 times until minced. 3. Whisk together flour, white sugar, cocoa powder, baking powder, and salt in a bowl. Add ½ cup brewed chai, the oil, and vanilla. Stir until all ingredients are just moistened. Fold in minced coconut. Spread batter into prepared pan. 4. Bake until top is no longer shiny, about 20 minutes. Cool completely in pan on a wire rack, about 1 hour. Use parchment overhang to lift cooled brownies from pan. 5. For frosting, whisk together powdered sugar, vegan butter, cinnamon, and remaining 2 Tbsp. brewed chai in a bowl until smooth. Spread evenly onto top of cooled brownies. Chill until frosting sets before cutting, about 2 hours. Cut into 9 squares. (Brownies can be made up to 3 days ahead and stored in an airtight container at room temperature.) armagazine.com/masala- chai-brownies VEGAN PER BROWNIE: 413 CAL; 17G FAT (3G SAT); 2G PRO; 66G CARB (2G FIBER, 51G SUGARS); 203MG SODIUM 5 0A L L R E C I P E S . C O M AUG/SEPT 2022

e Simple Gluten- Bring on the Brownies TRENDING Bake ’Em Free Brownies Better HANDS-ON 10 MIN  Use a lightweight TOTAL 1 HR, 40 MIN metal pan for SERVES 9 SUBMITTED BY CISACKE NEW RECIPE GO ONLINE TO RATE even baking. And AND REVIEW start checking for In a budget-friendly move, doneness up to we substituted gluten-free 10 minutes before all-purpose flour for the the baking time almond flour the original recipe called for. (Gluten- is up. Insert a free all-purpose costs about toothpick in the half as much per ounce.) You center and pull it won’t mind the swap—or miss out. You’re looking the gluten—once you taste for moist crumbs these rich, tender brownies. (versus wet batter). 1/2 cup sugar 1/2 cup butter 2 eggs 1/2 cup gluten-free all-purpose flour (such as Cup4Cup) 2 oz. dark chocolate, melted and cooled 1 Tbsp. unsweetened cocoa powder 1/2 tsp. gluten-free baking powder 1/2 tsp. vanilla extract 11/4 cups gluten-free semisweet chocolate chips 1. Preheat oven to 375°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang. Coat parchment with cooking spray. 2. Beat together sugar and butter in a large bowl with an electric mixer on medium-high speed until light and creamy. Beat in eggs. Stir in flour, dark chocolate, cocoa powder, baking powder, and vanilla. Fold in 1 cup chocolate chips. 3. Spread batter into prepared pan. Bake until a toothpick inserted in center comes out with a few moist crumbs and brownie edges pull away from pan sides, 25 to 30 minutes. Cool completely in pan on wire rack, about 1 hour. Use parchment overhang to lift brownies from pan. Melt remaining ¼ cup chocolate chips and drizzle over brownies. Cut into 9 squares. (Brownies can be made up to 3 days ahead and stored in an airtight container at room temperature.) armagazine.com/simple- gluten-free-brownies HIDDEN GEM GLUTEN-FREE PER BROWNIE: 331 CAL; 21G FAT (13G SAT); 4G PRO; 37G CARB (2G FIBER, 26G SUGARS); 40MG SODIUM

Red Velvet Cheesecake “These are delicious. I used Swirl Brownies a full vanilla HANDS-ON 15 MIN TOTAL 5 HR, 45 MIN bean instead of SERVES 9 SUBMITTED BY SQUEEZIEBRB vanilla extract. ★★★★ 113 REVIEWS I added the We reduced the food coloring seeds to the in these showstoppers by a cream cheese, third and were happy with the and ground the rich color of the red batter. vanilla bean 1/2 cup unsalted butter, melted pod into 11/4 cups sugar the sugar.” 3 Tbsp. unsweetened – CELLY cocoa powder Cut ’Em 1/4 tsp. baking powder Cleaner 1/4 tsp. salt 3 Tbsp. whole buttermilk Chill cooled 11/4 tsp. vanilla extract brownies before 1 tsp. red food coloring slicing, and wipe 3 eggs ¾ cup flour off the knife 1 (8-oz.) pkg. cream cheese, between cuts. P.S.: Plastic knives at room temperature work great! 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang. Coat parchment with cooking spray. 2. Whisk together butter and 1 cup sugar in a large bowl. Stir in cocoa, baking powder, and salt. Add buttermilk, 1 tsp. vanilla, and the food coloring. Mix well to avoid lumps. Lightly beat 2 eggs and stir into mixture until thoroughly combined. 3. Fold flour into cocoa mixture until just combined. Reserve ¼ cup batter for topping. Spread remaining batter into prepared baking pan. 4. Beat cream cheese in a bowl with an electric mixer at medium speed until light and fluffy, about 30 seconds. Add remaining ¼ cup sugar, remaining 1 egg, and remaining ¼ tsp. vanilla. Beat mixture until well blended and only small lumps remain, 3 to 4 minutes. (Avoid overmixing.) 5. Spoon cream cheese mixture in dollops over batter in pan. Gently smooth evenly over batter using a knife or offset spatula. Drizzle reserved ¼ cup batter over cream cheese mixture. Gently drag a knife or skewer through batter and cream cheese mixture to create swirls. 6. Bake until a toothpick inserted into center comes out with a few moist crumbs, 30 to 35 minutes. Cool completely in pan on a wire rack, about 1 hour. Chill, covered, until set and cold, about 4 hours. Use parchment overhang to lift cooled brownies from pan. Cut into 9 squares. (Brownies can be made up to 3 days ahead and stored, chilled, in an airtight container. Allow brownies to stand at room temperature 15 to 20 minutes before serving.) armagazine.com/red-velvet- cheesecake-swirl-brownies PER BROWNIE: 358 CAL; 21G FAT (12G SAT); 5G PRO; 39G CARB (1G FIBER, 29G SUGARS); 185MG SODIUM 5 2A L L R E C I P E S . C O M AUG/SEPT 2022

Mix ’Em Chocolate Chip- Bring on the Brownies TRENDING Right Fluffernutter Blondies To avoid curdling the egg, cool any HANDS-ON 10 MIN  melted butter and/ TOTAL 1 HR, 40 MIN or chocolate before SERVES 9 SUBMITTED BY SHEDSKY stirring it into the batter. And mix just ★★★★★ 22 REVIEWS until combined; This twist on blondies— overmixing leads brownie’s cocoa-free to sunken middles. cousin—is a nod to those old-school sandwiches made with peanut butter and marshmallow spread. Feel free to try another nut butter, such as almond or cashew. 1/2 cup butter, melted 1/2 cup packed light brown sugar ⅓ cup creamy peanut butter 1/4 cup white sugar 1 egg, lightly beaten 1 cup flour 1/2 tsp. baking powder 1/4 tsp. salt 1 cup miniature marshmallows 1/2 cup semisweet chocolate chips 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang. Coat parchment with cooking spray. 2. Stir together butter, brown sugar, peanut butter, and white sugar in a large bowl until smooth. Add egg and stir until combined. Stir together flour, baking powder, and salt in a bowl. Gradually add flour mixture to butter mixture while stirring until batter is just mixed. Gently fold in marshmallows and chocolate chips. Spread batter into prepared pan. 3. Bake until edges are lightly browned and center has moist crumbs when a toothpick is inserted, about 30 minutes. Cool completely in pan on a wire rack, about 1 hour. Use parchment overhang to lift cooled blondies from pan. Cut into 9 squares. (Blondies can be made up to 3 days ahead and stored in an airtight container at room temperature.) armagazine.com/chocolate- chip-fluffernutter-blondies PER BLONDIE: 336 CAL; 19G FAT (9G SAT); 5G PRO; 41G CARB (1G FIBER, 27G SUGARS); 231MG SODIUM 5 3A L L R E C I P E S . C O M AUG/SEPT 2022

IT FEELS GOOD TO GIVE THEM THE BEST The way you care for your family isn’t ordinary. So why give them ordinary eggs? Eggland’s Best provides extraordinary nutrition—which is important for today’s healthy and active lifestyles. 25% LESS 6x MORE 10x MORE Saturated Fat* Vitamin D* Vitamin E* Plus, more of the delicious, farm-fresh taste everyone Better taste. loves. No matter what you’re cooking up. Better nutrition. Better eggs. The best matters. Especially when it comes to family. *compared to ordinary eggs

dinner fix WEEKNIGHT WINNERS TAG-TEAM DINNERS SIDES VEG UP MENUS PHOTOS: BRIE PASSANO; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELL $1.95 PER SERVING FANCY RAMEN p.60 5 5A L L R E C I P E S . C O M AUG/SEPT 2022

DINNER FIX WEEKNIGHT WINNERS Fight the double whammy of rising food prices and busy back-to-school schedules with these fast, budget- friendly recipes. Using smart shortcuts and affordable pantry staples, you can get dinner on the table in 35 minutes—for $2 per serving—or less! BY LISA KINGSLEY GREAT MAC AND CHEESE $1.20 HANDS-ON 5 MIN TOTAL 25 MIN SERVES 6 SUBMITTED BY GEORGE COUCH PER SERVING *Cost per serving is based on 91 REVIEWS 1. Heat butter over medium heat in a large This kid-friendly stovetop mac uses saucepan. Add onion and cook, stirring May 2022 prices at a Midwestern dried pasta, a go-to budget stretcher. frequently, until softened and translucent, location of a national grocery We added broccoli and ham to make it about 5 minutes. Stir in flour and salt. Cook, a one-dish meal. If you like, sprinkle stirring constantly, 1 minute more. store and the portion used in each toasted bread crumbs on top to mimic 2. Add milk and macaroni to saucepan and recipe. When possible, products a crisp-topped oven-baked mac. bring to a boil, stirring frequently. Reduce priced were store brands. Salt, heat and simmer, covered, 3 minutes. Stir pepper, and oil were not included. ¼ cup butter in broccoli and ham. Simmer, covered and ½ cup chopped onion stirring occasionally, until pasta is tender, 1½ Tbsp. flour about 8 minutes more. ½ tsp. salt 3. Add shredded cheese, stirring until melted. 3¼ cups milk Top with bread crumbs (if using). 8 oz. macaroni (2½ cups) 1 cup bite-size fresh broccoli florets armagazine.com/great-mac-and-cheese 1 cup diced ham 1½ cups shredded cheddar cheese (6 oz.) QUICK Toasted bread crumbs (optional) PER 1½ CUPS: 454 CAL; 23G FAT (13G SAT); 21G PRO; 41G CARB (2G FIBER, 9G SUGARS); 741MG SODIUM

“I used a diced green bell pepper and a diced jalapeño instead of the poblano pepper, and added a can of fire-roasted tomatoes. I will definitely make it again.” – MICHELLET ONE-POT RICE AND BEANS $1.00 HANDS-ON 5 MIN TOTAL 30 MIN PER SERVING SERVES 4 SUBMITTED BY AFZAL NAJAM 4 REVIEWS Here’s a hearty, cheap, tasty, one-pot vegetarian main dish you can pull almost entirely out of your pantry. 2 Tbsp. olive oil 1. Heat oil over medium- 1 small poblano pepper, high heat in a saucepan. Add poblano, onion, and garlic. chopped (½ to ¾ cup) Cook, stirring occasionally, 2 to ½ cup chopped onion 3 minutes. Add rice and stir to 1 clove garlic, minced coat in oil. Add paprika, cumin, 1 cup basmati rice oregano, salt, and black pepper. 2 tsp. paprika Cook, stirring frequently, until 1 tsp. cumin rice is toasted, 1 minute. Stir in 1 tsp. dried oregano tomato paste and cook 1 minute. ½ tsp. salt 2. Add broth and beans. Bring ¼ tsp. black pepper to a boil. Reduce heat to low 2 Tbsp. tomato paste and simmer, covered, until rice is 2 cups vegetable broth tender, about 20 minutes. Serve 1 (15-oz.) can pinto beans, with toppings (if using). rinsed and drained armagazine.com/one-pot-rice- Toppings, such as and-beans avocado, cherry tomatoes, chopped QUICK GLUTEN-FREE VEGAN cilantro, and/or lime wedges (optional) PER 1¼ CUPS: 373 CAL; 11G FAT (2G SAT); 10G PRO; 62G CARB (7G FIBER, 4G SUGARS); 854MG SODIUM 5 7A L L R E C I P E S . C O M AUG/SEPT 2022

Weeknight Winners DINNER FIX POTATO AND PEPPER FRITTATA $1.20 HANDS-ON 10 MIN TOTAL 25 MIN SERVES 6 PER SERVING SUBMITTED BY CHEF JOHN 24 REVIEWS crisp, about 8 minutes. Add bell and Eggs, bacon, and spuds provide jalapeño peppers. Cook, stirring a filling budget win in this easy frequently, until peppers are softened frittata. For 11∕2 cups cooked and bacon is crisp, about 4 minutes. potatoes, prick two small baking Drain excess drippings. Add salt, potatoes all over with a knife crushed red pepper, and black pepper. and microwave 3 to 4 minutes. 2. Return skillet to medium heat and When cool enough to handle, peel stir in potatoes. Top with feta. Pour (if desired), and cube. eggs over vegetable mixture. As mixture sets, run a spatula around 6 slices bacon or pancetta, edges of skillet, lifting egg mixture to chopped (3 oz.) let uncooked portion flow underneath. Continue cooking until mixture is 1 red bell pepper, chopped (1 cup) almost set (surface will be moist), 1 jalapeño pepper, seeded about 3 minutes. 3. Position oven rack 6 inches from (if desired), and minced broiler. Preheat broiler. Broil until top is ½ tsp. salt set and cheese is browned, about ½ tsp. crushed red pepper, 3 minutes. Cut into 6 wedges. or more to taste armagazine.com/potato-and- ¼ tsp. black pepper pepper-frittata 1½ cups cubed cooked potatoes 2 oz. crumbled feta cheese HEALTHY QUICK GLUTEN-FREE 12 eggs, lightly beaten PER WEDGE: 242 CAL; 14G FAT (5G SAT); 18G PRO; 1. Cook bacon in a large oven-safe 10G CARB (1G FIBER, 2G SUGARS); 579MG SODIUM skillet over medium heat until nearly “This dish is quick, easy, and so, so tasty! This also reheats wonderfully for lunch the next day!” – CANDICE 5 8A L L R E C I P E S . C O M AUG/SEPT 2022

HORMEL® BLACK LABEL® BACON Recipes for Success No. 14 Be a team Player The road to success is better walked together. Look no further than the BLACK LABEL® bacon cheeseburger. While bacon and burger may often beef, together they create a sandwich sum greater than the whole of its parts. ©2022 Hormel Foods, LLC

Weeknight Winners DINNER FIX FANCY RAMEN CABBAGE STIR-FRY WITH $1.60 Pictured on page 55 SMOKED TURKEY SAUSAGE PER SERVING HANDS-ON 10 MIN  TOTAL 20 MIN SERVES 4  HANDS-ON 10 MIN TOTAL 25 MIN SUBMITTED BY ABROWN604 SERVES 4 SUBMITTED BY JULIE HANSON ★★★★★ 6 REVIEWS ★★★★ 2 REVIEWS 1. Heat a large skillet over medium- Ramen remains a budget Use heat-and-eat rice or put on high heat. Add sausage. Cook until favorite, and dialing it up is a fresh pot before you stir-fry. lightly browned, about 3 minutes. easy. You can cook velvety, For 3 cups cooked rice, bring 2. Add onion and garlic. Cook jammy eggs in their shell 1 cup rice and 2 cups water to until onion is softened and right in the ramen broth. a boil in a small saucepan over translucent, about 4 minutes. medium heat. Reduce heat to 3. Add cabbage, salt, and 4 cups water low and cook, covered, until pepper. Cook, covered and stirring 2 Tbsp. less-sodium tender, about 14 minutes. occasionally, until cabbage is just wilted, about 4 minutes. Uncover, soy sauce 1 (13- to 14-oz.) pkg. smoked then cook and stir until cabbage is 2 Tbsp. minced garlic turkey sausage, sliced translucent and tender, about 1 Tbsp. sriracha 4 minutes more. Serve over rice. 1 tsp. sesame oil 1/2 cup chopped yellow onion 1 tsp. rice wine vinegar 1 tsp. minced garlic armagazine.com/cabbage-stir- 1/2 tsp. ground white pepper 1 small head cabbage, fry-with-smoked-turkey-sausage 1/2 tsp. cracked black pepper 2 (3-oz.) pkg. chicken- sliced (8 cups) HIDDEN GEM QUICK 1/4 tsp. salt flavored ramen noodles 1/4 tsp. black pepper PER 1 CUP: 368 CAL; 10G FAT (3G SAT); 2 eggs 3 cups hot cooked rice 20G PRO; 49G CARB (5G FIBER, 9G SUGARS); 8 oz. sliced fresh 1,118MG SODIUM mushrooms 1 large carrot, coarsely shredded (1 cup) 1 bunch green onions, thinly sliced 2 cups baby spinach Crushed red pepper and sriracha, for serving 1. In a saucepan, stir together water, soy sauce, garlic, sriracha, sesame oil, vinegar, white pepper, black pepper, and 1 of the flavor packets from the ramen. (Discard remaining packet.) Bring mixture to a boil. Add whole eggs (still in shells) to saucepan; remove from heat. Cover and let stand 7 to 8 minutes. Using a slotted spoon, transfer eggs from saucepan to a bowl of ice water; let cool 30 seconds. 2. Return broth mixture to a boil. Add noodles, mushrooms, carrot, and half the green onions. Cook, stirring occasionally, until noodles are tender yet firm to the bite, about 3 minutes. Add spinach and stir until just wilted. 3. Peel and halve eggs. Top each serving with an egg half and some of the remaining green onions. 4. Serve with crushed red pepper and sriracha. armagazine.com/fancy-ramen HIDDEN GEM QUICK PER 11/2 CUPS: 289 CAL; 11G FAT (4G SAT); 12G PRO; 37G CARB (4G FIBER, 4G SUGARS); 908MG SODIUM $1.95 PER SERVING

Authentic Latin flavor FOR NON-STOP WOWS. Scan to get Cheesy the recipe Chicken and Yellow Rice A flavorful way to change up your family dinner. GOYA® Yellow Rice. Easy to make, easier to enjoy! Its secret blend of onion, garlic, and rich Latin spices makes it the perfect side dish for any meal. ©2022 Goya Foods, Inc.

DINNER FIX BY CHERYL SLOCUM PHOTOS tag-team JASON DONNELLY FOOD STYLING GREG LUNA PROP STYLING SUE MITCHELL dinners Take the stress out of weeknight meals by divvying up the duties. Decide which parts of the recipe you will tackle, then hand off the rest, relay-race style, to a willing partner. Anyone who lives or dines with you—a parent, spouse, roomie, neighbor, or teen—is fair game! 6 2A L L R E C I P E S . C O M AUG/SEPT 2022

FIRST LEG HANDS-ON 25 MIN TOTAL 50 MIN SECOND LEGSERVES 4 SUBMITTED BY NICOLEMCMOM NEW RECIPE GO ONLINE TO RATE & REVIEW Quick-cooking flank steak gets big flavor when seasoned with a delicious rub. Season and slice the meat and prep the veggies up to 8 hours ahead of time. Ask a partner to pop it all in the oven, prep the toppings, and warm the tortillas while it roasts. 11/2 lb. flank steak (3/4- to 1-inch thick) 11/2 tsp. kosher salt 1 tsp. chili powder 3/4 tsp. black pepper 1/2 tsp. cumin 2 medium red, yellow, and/or orange bell peppers, sliced (about 21/2 cups) 1 medium yellow onion, sliced (about 11/3 cups) 3 tsp. olive oil 3/4 tsp. garlic powder 8 (6-inch) flour tortillas, warmed 1 lime, cut into wedges Toppings, such as sliced radishes, cilantro leaves, and/or queso fresco 1. Sprinkle steak with 3/4 tsp. salt, 1/2 tsp. chili powder, 1/2 tsp. black pepper, and 1/4 tsp. cumin. Rub to evenly coat. Put on a foil-lined baking sheet. 2. Stir together bell peppers, onion, 2 tsp. oil, the garlic powder, and remaining 3/4 tsp. salt, 1/2 tsp. chili powder, 1/4 tsp. black pepper, and 1/4 tsp. cumin in a large bowl. Arrange in an even layer around the steak. Brush steak with remaining 1 tsp. oil. If desired, cover and chill up to 8 hours. 3. Preheat oven to 450°F. Uncover baking sheet and roast 12 to 14 minutes or until an instant-read thermometer inserted into the thickest part of steak registers 140°F. [Steak should be pink in the center and peppers and onions tender and browned at the edges.] 4. Transfer steak to a cutting board. Let stand 10 minutes, then thinly slice across the grain. Serve steak in tortillas with peppers and onion, lime wedges, and desired toppings. armagazine.com/sheet-pan- beef-fajitas HIDDEN GEM PER SERVING (41/2 OZ. MEAT, 3/4 CUP PEPPER MIXTURE, AND 2 TORTILLAS): 549 CAL; 22G FAT (7G SAT); 44G PRO; 42G CARB (6G FIBER, 5G SUGARS); 921MG SODIUM

Ta g -Te a m D i n n e r s D I N N E R F I X “I love the flavor of SECOND LEGlemongrass, and this dish did not disappoint! I cut the chicken into pieces, put them on skewers, and then grilled them. So yummy! ” – SPICERACK HANDS-ON 25 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY LUCHAPROV 62 REVIEWS 3. Preheat grill for medium heat (375°F Chop or smash fresh lemongrass to release its herbal, citrusy notes. You can to 450°F) and lightly oil grate. Remove use prepared lemongrass paste, too; just use a little less. To divvy the prep, chicken from marinade, shaking off excess have one person marinate the chicken and the second grill and finish the dish. marinade. Discard marinade. 4. Grill chicken 4 to 6 minutes per side or ¼ cup canola oil ¾ cup sliced cucumbers, for serving until an instant-read thermometer inserted 2 Tbsp. finely chopped lemongrass Fresh mint leaves, for serving into thickest parts registers 165°F. Prepare 2 Tbsp. fresh lemon juice rice according to package directions. Serve 1 Tbsp. light brown sugar 1. Whisk together oil, lemongrass, lemon chicken with rice, reserved sauce, and 1 Tbsp. minced garlic juice, brown sugar, garlic, soy sauce, and cucumber. Top with mint. 1 Tbsp. less-sodium soy sauce fish sauce in a bowl until sugar dissolves. 2 tsp. fish sauce Reserve ¼ cup of mixture. Chill, covered, armagazine.com/grilled-lemongrass- 1½ lb. boneless, skinless chicken thighs, until ready to serve. chicken 2. Add chicken to bowl with remaining pounded to about ½-inch thickness lemongrass mixture and turn to coat. HEALTHY 2 (8.5-oz.) pouches microwavable Chill, covered, at least 20 minutes or up to 8 hours to marinate. PER SERVING (1½ CHICKEN THIGHS, ⅔ CUP RICE, AND jasmine rice 1 TBSP. SAUCE): 390 CAL; 22G FAT (2G SAT); 18G PRO; 29G CARB (0G FIBER, 1G SUGARS); 245MG SODIUM FIRST LEG

HANDS-ON 35 MIN TOTAL 35 MIN SERVES 4 SUBMITTED BY COOKINGQUEEN ★★★★ 9 REVIEWS Cook the bacon and chop the veggies and garlic, then pass the baton to your partner to boil the pasta, warm the veggies, and put it all together. You’ll love this delicious pasta version of a favorite summer sandwich. 5 strips bacon, chopped 2. Bring a large pot of salted water to a SECOND LEG 12 oz. linguine boil. Cook linguine according to package 4 cups packed baby spinach directions until al dente. Drain and 3 Roma tomatoes, cut into reserve 1/4 cup pasta cooking water. 3. Meanwhile, heat reserved bacon 1/2-inch pieces (about 2 cups) drippings in a large, deep skillet over 2 cloves garlic, minced medium heat. Add spinach, tomatoes, 2 Tbsp. fresh lemon juice and garlic. Cook and stir until just heated 1/2 tsp. kosher salt through and spinach begins to wilt, 1 to 1/4 tsp. freshly ground black pepper 2 minutes. Add bacon, linguine, lemon 1/2 cup shredded Parmesan cheese juice, salt, and pepper to skillet. Toss to combine. Add pasta water, a little Fresh lemon wedges, for serving at a time and up to 1/4 cup, if desired, to loosen sauce. Serve with Parmesan, 1. Preheat oven to 400°F. Put bacon lemon, and additional black pepper. in a single layer on a foil-lined baking sheet. Bake, stirring after 10 minutes, armagazine.com/blt-linguine until fat renders and bacon is crisp, 13 to 15 minutes. Set bacon aside and reserve HIDDEN GEM HEALTHY QUICK 2 tsp. drippings. (Discard remaining drippings or save for another use.) PER 13/4 CUPS: 439 CAL; 10G FAT (4G SAT); 20G PRO; 72G CARB (6G FIBER, 6G SUGARS); 506MG SODIUM FIRST LEG 6 5A L L R E C I P E S . C O M AUG/SEPT 2022

“I added porciniTa g -Te a m D i n n e r s D I N N E R F I X mushrooms and a can of drained SECOND LEG and chopped artichoke hearts. Excellent!” – HOTLAW22 HANDS-ON 50 MIN TOTAL 50 MIN SERVES 4 SUBMITTED BY MICHELE O’SULLIVAN 2. Bring chicken broth to a boil in a large saucepan. Reduce heat to low and 376 REVIEWS maintain a low simmer. Dividing the main tasks between two people turns this otherwise 3. Heat remaining 2 Tbsp. oil in a large time-intensive dish into a weeknight-friendly meal. The caramelized skillet over medium heat. Stir in rice and onion can be made ahead and chilled, but start the risotto (at Step 2) cook, stirring constantly, until lightly about 30 minutes before it’s time to eat. toasted, about 3 minutes. Stir in wine. Reduce heat to medium-low. Add broth, 4 Tbsp. olive oil ¾ tsp. salt about 1 cup at a time, stirring frequently 2½ cups chopped yellow onion ½ tsp. black pepper until broth is almost absorbed after each addition. Continue to stir and add broth (about 1 large onion) 1. Heat 2 Tbsp. oil in a saucepan over until rice is al dente, about 20 minutes. 1 Tbsp. chopped fresh thyme, medium heat. Add onion; cook, stirring 4. Stir in onion and chicken mixture. frequently, until light golden brown, Cook until heated through, about plus more for serving 18 to 22 minutes, adding thyme during the 2 minutes. Remove from heat and stir in ¼ cup balsamic vinegar last 2 minutes of cooking. Add vinegar. butter, salt, and pepper until butter melts. 2 cups chopped rotisserie Cook, stirring constantly, until liquid Divide risotto among bowls and top is evaporated, 1 to 2 minutes. Remove with chopped thyme. chicken breast from heat and set aside. Stir in chopped 7 cups low-sodium chicken broth chicken. (Chill, covered, until ready to use armagazine.com/roasted-chicken- 1½ cups Arborio rice or up to 3 days ahead.) with-risotto-and-caramelized-onions ¼ cup dry white wine 2 Tbsp. butter, cut into pieces GLUTEN-FREE PER 1½ CUPS: 642 CAL; 24G FAT (7G SAT); 34G PRO; 72G CARB (3G FIBER, 7G SUGARS); 838MG SODIUM FIRST LEG 6 6A L L R E C I P E S . C O M AUG/SEPT 2022

Do Good Chicken.  Who knew saving our planet would be so delicious? Do Good. Pick the carbon-reduced real chicken on a mission to fight food waste and combat climate change from your kitchen. Find us in the poultry aisle and at DoGoodChicken.com. ©2022 Do Good Foods LLC. All Rights Reserved. DoGoodChicken.com and the Do Good Circle logo are trademarks of KDC Agribusiness LLC.

Tag-Team Dinners D I N N E R F I X SECOND LEG HANDS-ON 20 MIN TOTAL 40 MIN SERVES 6 SUBMITTED BY THEOTHERJULIAGULIA ★★★★★ 1 REVIEW 3. Put kale in a large bowl and add Get a jump on this recipe by making the quinoa, then whisking up the dressing; use hands to massage until tasty tahini-yogurt dressing and prepping the kale while the quinoa leaves soften slightly. Add carrots, cooks. Chill both (the dressing’s flavor develops while it chills), and have chickpeas, and cherries. Toss to coat. a partner finish the salad, cook the salmon, and assemble the bowls. 4. Sprinkle salmon with remaining 1/4 tsp. salt. Heat oil in a large nonstick 1 cup quinoa, rinsed Freshly ground black pepper and skillet over medium heat. Cook salmon, 13/4 cups water plus up to lemon wedges, for serving skin sides down, until skin is crisp, 4 to 5 minutes. Turn and continue to 3 Tbsp., as needed 1. Bring quinoa and 13/4 cups water cook until fish easily flakes with a fork, 1/2 cup Greek-style yogurt to a boil in a medium saucepan over 2 to 3 minutes more for 1-inch-thick 1/4 cup tahini medium-high heat. Reduce heat to fillets. Transfer to a plate. 3 Tbsp. lemon juice medium-low. Cook, covered, until 5. Divide quinoa among 6 bowls and 1/2 tsp. grated garlic water is absorbed and quinoa is tender, drizzle each with olive oil. Add kale salad 11/4 tsp. kosher salt about 12 minutes. Remove from heat and salmon to bowls. Top with with 12 oz. lacinato kale, stemmed and let stand, covered, 3 to 5 minutes. pepper and serve with lemon wedges. Fluff with a fork. and torn into bite-size pieces 2. Meanwhile, whisk together yogurt, armagazine.com/salmon-quinoa-bowl 2 small carrots, peeled into tahini, lemon juice, garlic, and 1 tsp. salt in a small bowl. Add remaining 3 Tbsp. HIDDEN GEM HEALTHY GLUTEN-FREE long ribbons water, 1 Tbsp. at a time, until desired 2 (15-oz.) cans no-salt-added thickness. Chill quinoa and dressing, PER SERVING (1 SALMON FILLET, 1/2 CUP QUINOA, covered, until ready to serve. AND 2 CUPS SALAD MIXTURE): 560 CAL; 19G FAT chickpeas, rinsed and drained (3G SAT); 40G PRO; 61G CARB (11G FIBER, 12G 1/2 cup dried cherries SUGARS); 365MG SODIUM 6 (4-oz.) skin-on salmon fillets 1 Tbsp. olive oil FIRST LEG

PHOTOS: CARSON DOWNING; FOOD STYLING: LAUREN McANELLY; PROP STYLING: SUE MITCHELLGRILLED ZUCCHINI WITH CREAMED CORN DINNER FIXTOMATOES AND MINTWITH TOMATOES Preheat an outdoor grill to high Heat 1 Tbsp. olive heat (450°F to 650°F) and lightly oil oil in a large skillet grate. Cut 3 zucchini (about 1¼ lb.) over medium heat. into thin lengthwise planks; brush Add 1 cup chopped with 1 Tbsp. olive oil and season with onion and cook until ¼ tsp. each salt and black pepper. translucent, about Arrange on grate without crowding. 3 minutes. Stir in Grill until tender and lightly charred, kernels from 6 ears 2 to 3 minutes per side. Transfer to a fresh sweet corn rimmed plate. In a bowl, stir together (about 3 cups). Cook, 8 oz. grape or cherry tomatoes, stirring occasionally, halved if large; and 1 Tbsp. until kernels are tender, each extra-virgin olive oil, about 5 minutes. Stir apple cider vinegar, in 2 oz. cream cheese and chopped fresh and 2 Tbsp. water mint. Smash some until cream cheese of the tomatoes is melted. Stir in 1 lb. to release their chopped tomatoes juices. Stir once (2 medium or 4 small more and tomatoes) and 1 Tbsp. spoon over chopped fresh herbs, zucchini. such as parsley, basil, Serves 4. or cilantro. Season with ¼ tsp. salt and ⅛ tsp. Pair these black pepper. Serves 4. easy end-of- summer sides with recipes in this issue or your own favorites. BY VIRGINIA WILLIS SHEET PAN RATATOUILLE Preheat oven to 425°F. On a greased or foil-lined baking sheet, arrange 1 sliced zucchini; 1 coarsely chopped small green or red bell pepper; 1 coarsely chopped onion; and 1 (1-lb.) eggplant, cut into 1-inch cubes. Coat vegetables with cooking spray. Season with ⅛ tsp. black pepper. Roast, stirring and rotating pan once during cooking, until vegetables are lightly browned and tender, about 40 minutes. Meanwhile, stir together 1 chopped tomato, 1 Tbsp. extra-virgin olive oil, ¼ cup torn fresh parsley, and ⅛ tsp. each salt and black pepper in a large bowl. Add vegetables and ¼ tsp. salt. Toss to combine. Serves 4. 6 9A L L R E C I P E S . C O M AUG/SEPT 2022

DINNER FIX pmuerSacethraevsaeaetnudedprcsbhaawevlesielaslgymdeteitocavrrvotieiaunlnrla.inipGgia.rrseiBltYtlateCedsAaeIvTllaLeeYdvgNaeeDttveIIaeMbnIGl,eRsD EDITOR’S TIP Vegan-ize! Swap out the cheese tortellini for 2 (8-oz. ) packages of plant-based tortellini, such as Kite Hill brand. Follow package directions for cooking. GRILLED VEGETABLE TORTELLINI SALAD HANDS-ON 20 MIN TOTAL 55 MIN SERVES 10 SUBMITTED BY CARRIEANDDAVE NEW RECIPE GO ONLINE TO RATE & REVIEW For more plant-based protein, toss in chopped toasted walnuts or pistachios. 4. Brush zucchini, yellow squash, and onion with remaining 1 Tbsp. olive oil. Sprinkle with ⅓ cup plus 1 Tbsp. olive oil 1 medium red onion, sliced into remaining ½ tsp. each salt and pepper. 2 Tbsp. balsamic vinegar 2-inch-thick rounds 5. Grill vegetables, covered, until browned 1 Tbsp. Italian seasoning and tender, 7 to 10 minutes. Remove from ½ tsp. garlic powder 1 Tbsp. fresh oregano heat. Let cool about 10 minutes. ½ tsp. onion powder 1 Tbsp. fresh tarragon 6. Chop vegetables into bite-size pieces. ¾ tsp. salt Put in a large bowl with chilled tortellini. ¾ tsp. black pepper 1. For vinaigrette, whisk together ⅓ cup Add vinaigrette, oregano, and tarragon. 1 (8-oz.) pkg. dry cheese-filled oil, the vinegar, Italian seasoning, garlic Toss to combine. Serve immediately or chill, powder, onion powder, and ¼ tsp. each salt covered, up to 3 days. plain tortellini and pepper in a bowl. 1 (8-oz.) pkg. dry cheese-filled 2. Cook tortellini in a large pot of lightly armagazine.com/grilled-vegetable- salted water according to package directions. tortellini-salad spinach tortellini Drain, rinse under cold water, and drain again. 2 medium zucchini, halved lengthwise 3. Preheat an outdoor grill or grill pan to HIDDEN GEM HEALTHY VEGETARIAN 2 medium yellow summer squash, medium-high heat (375°F to 450°F) and lightly oil grate. PER 1 CUP: 282 CAL; 14G FAT (2G SAT); 7G PRO; halved lengthwise 31G CARB (3G FIBER, 4G SUGARS); 471MG SODIUM

make IT A meal Menus DINNER FIX What’s for dinner tonight? One of these menus! We’ve paired main dishes with easy sides or desserts and tasty beverage options, so all you have to do is plug and play. Menu 1 or Beer Pick Stiegl PHOTO: (TORTELLINI SALAD) KELSEY HANSEN; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL; BEVERAGE PAIRINGS: KARLA WALSH Grapefruit Radler or a similar low- ABV shandy Potato and Pepper Frittata p.58 Grilled Zucchini with leafy green salad Kebab Massalam p.45 Tomatoes and Mint p.69 Menu 2 or Wine Pick 2018 E. Guigal Masala Chai Brownies p.50 Crozes- Hermitage or a similar fruit-forward Syrah or Shiraz grilled pita bread Menu 3 or Wine Pick 2020 Weingut Stadt Krems Grüner Veltliner or another dry, acidic white Seared Sesame Tuna with Grilled Corn “Tabbouleh” p.36 Cucumber-Honeydew Watermelon Fire-and-Ice Salsa p.28 Gazpacho p.30 Menu 4 or Wine Pick A Pinot Noir- Poblano and Ground Pork Tacos p.43 tortilla chips and salsa One-Pot Rice and Beans p.57 based rosé Cocktail Pick Grilled Grapefruit Paloma p.100 Menu 5 or Beer Pick Brouwerij Bosteels Grilled Lemongrass Chicken p.64 Fast, Fresh Tomato Salad p.98 steamed jasmine rice Tripel Karmeliet Nonalcoholic Pick Bethy’s Cucumber Lemonade p.98 7 1A L L R E C I P E S . C O M AUG/SEPT 2022



good for you BRIGHT IDEA RECIPE MAKEOVERS FOOD FOR THOUGHT PHOTOS: KELSEY HANSEN; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL 7 3A L L R E C I P E S . C O M AUG/SEPT 2022

Bright Idea GOOD FOR YOU Catch a caffeine boost with Pretty in this formula for a tea- or Pink SMOOTHIE BUZZ coffee-spiked fruit smoothie. P O M E G R A N AT E - You’ll also score at least 6 grams FLAVOR KEFIR of fiber and 8 grams of + protein to power you through WHITE TEA your day. BY CAITLYN DIIMIG, RD + Oh, Chai There SLICED S T R AW B E R R I E S VA N I L L A- F L AVO R KEFIR + + HIBISCUS POWDER (ground dried BLACK TEA hibiscus flowers, + found online) CHOPPED PEACHES Matcha in Paradise + C O C O N U T- F L AVO R CHAI TEA POWDER KEFIR + GREEN TEA + CHOPPED MANGO + MATCHA POWDER Mocha-Cherry SMOOTHIES WITH A BOOST C H E R R Y- F L AVO R HANDS-ON 5 MIN TOTAL 5 MIN KEFIR MAKES 2 CUPS SUBMITTED BY EATANDRUN NEW RECIPE GO ONLINE TO RATE & REVIEW + Look for kefir—a drinkable yogurt— COFFEE in the refrigerated section near the milk and yogurt or in the specialty + health sections of larger grocery stores. PITTED SWEET ½ cup KEFIR CHERRIES ½ cup chilled BREWED TEA or COFFEE 1 cup frozen banana slices [If you don’t + have frozen slices ready, swap in 1 ripe UNSWEETENED banana, sliced, and add 2 to 3 ice cubes.] COCOA POWDER 1 cup chopped or sliced frozen FRUIT 1 to 2 tsp. POWDER Blend all ingredients in a blender until smooth, stopping to scrape down sides as needed, about 2 to 3 minutes. armagazine.com/smoothies-with-a-boost 7 4A L L R E C I P E S . C O M AUG/SEPT 2022



Makeovers GOOD FOR YOU PHOTOS KELSEY HANSEN FOOD STYLING KELSEY MOYLAN PROP STYLING SUE MITCHELL INDU LGE EA LT H Y OR GO H LOVE AIR-FRIED FOODS? Check out our growing collection of air-fryer recipes. Hover your phone’s camera over the code at left. No app required! CHICKEN KATSU AIR-FRYER CHICKEN KATSU 7 6A L L R E C I P E S . C O M AUG/SEPT 2022

HEALTHY Hungry for fried food? go healthy TRICKS Pan-fried chicken AIR-FRYER CHICKEN — KATSU katsu and deep-fried Compared to HANDS-ON 20 MIN TOTAL 30 MIN its pan-fried peer, green tomatoes are SERVES 2 SUBMITTED BY BIBI the air-fried recipe on the right has just the ticket. For ★★★★★ 1 REVIEW half the saturated a lighter take, chow 3 cups shredded cabbage fat, six times 1 orange, peeled and segmented the fiber, down on their air-fried (1/2 cup segments) and 280 fewer counterparts. Either 2 Tbsp. sliced green onion milligrams 2 Tbsp. rice vinegar of sodium. way, you’ll love every 1 Tbsp. canola oil Here’s why. 1/2 tsp. sugar crunchy bite. 1/4 tsp. toasted sesame oil Using cooking 2 Tbsp. flour spray and BY CAITLYN DIIMIG, RD 1 egg 1/8 tsp. salt convection heat indulge 1/8 tsp. black pepper versus pan-frying in 2/3 cup whole-wheat panko oil keeps the katsu CHICKEN KATSU bread crumbs coating crisp HANDS-ON 20 MIN TOTAL 35 MIN 4 (6-oz.) skinless, boneless chicken while reducing SERVES 4 SUBMITTED BY SAKURAIIKO saturated fat. breasts, halved horizontally ★★★★ 591 REVIEWS 1/4 cup Tonkatsu Sauce (below) Serving the chicken This Japanese-style fried chicken over cabbage-citrus is a family recipe. For tonkatsu, use 1. For slaw, in a large bowl, toss together pork cutlets instead of chicken. cabbage, orange segments, green slaw instead onion, rice vinegar, canola oil, sugar, and of white rice 4 (6 oz.) boneless, skinless sesame oil. increases good- chicken breasts, halved 2. Put flour in a shallow dish. In a second for-you fiber and horizontally shallow dish, beat together egg, salt, and vitamins C and K. pepper. Put panko in a third shallow dish. 1/4 tsp. salt 3. Coat each chicken piece in flour, A homemade 1/4 tsp. black pepper shaking off excess. Dip pieces into egg tonkatsu sauce— 3 Tbsp. flour mixture, then press into panko to coat. Let compared to a 2 eggs, lightly beaten stand 10 to 15 minutes. purchased sauce— 11/2 cups panko bread crumbs 4. Preheat air fryer to 400°F. Coat chicken 1 cup oil for frying, or as needed with cooking spray. Working in batches helps reduce 3 cups cooked white rice as needed, arrange chicken in air-fryer sodium and added 1/2 cup purchased tonkatsu sauce basket in a single layer. Cook until golden sugars while still and crispy, turning once halfway through, providing umami [Find tonkatsu sauce in the 9 to 10 minutes. Serve with slaw, Tonkatsu oomph and subtle Asian section of your grocery Sauce, and additional green onion. store or in specialty markets.] sweetness. Sesame seeds and/or fresh armagazine.com/air-fryer-chicken-katsu cilantro leaves (optional) HIDDEN GEM HEALTHY QUICK 1. Season chicken with salt and pepper. Put flour in a shallow dish, eggs in a PER SERVING (6 OZ. CHICKEN, 11/2 CUPS SLAW, AND second dish, and panko in a third. 2 TBSP. SAUCE): 507 CAL; 15G FAT (2G SAT); 48G PRO; 2. Coat each chicken piece in flour, 44G CARB (6G FIBER, 15G SUGARS); 726MG SODIUM shaking off any excess. Dip pieces into egg, then press into panko to coat. Let TONKATSU SAUCE stand 10 minutes. 3. Heat 1/4 inch of oil in a large skillet over HANDS-ON 10 MIN TOTAL 40 MIN medium-high heat. Fry chicken, turning SERVES 6 SUBMITTED BY CHERYLKOB once halfway, until golden brown, 4 to 6 minutes. Serve with rice, tonkatsu, and ★★★★ 40 REVIEWS sesame seeds and/or cilantro (if using). For best results, make ahead and chill, covered, 24 hours. armagazine.com/chicken-katsu Stir together 1/2 cup ketchup, 2 Tbsp. less- QUICK sodium soy sauce, 1 Tbsp. mirin (Japanese sweet wine), 11/2 tsp. each brown sugar PER SERVING (6 OZ. CHICKEN, 3/4 CUP RICE, AND and Worcestershire sauce, 1 tsp. grated 2 TBSP. SAUCE): 721 CAL; 28G FAT (4G SAT); 47G PRO; fresh ginger, and 1 minced clove garlic in a 64G CARB (1G FIBER, 9G SUGARS); 1,006MG SODIUM bowl. Chill, covered, at least 30 minutes or up to overnight. armagazine.com/tonkatsu-sauce PER 2 TBSP.: 32 CAL; 0G FAT (0G SAT); 0G PRO; 8G CARB (0G FIBER, 6G SUGARS); 414MG SODIUM

Makeovers GOOD FOR YOU AIR-FRYER HEALTHY TRICKS FRIED GREEN T O M AT O E S — LGE The tomatoes on the right have 4 fewer grams saturated OR fat and 840 fewer milligrams GO H sodium than those on the INDU left. Here’s why. EA LT H Y Combining cooking spray with the convection heat of an air fryer (instead of deep-fat frying) allows for crispy comfort food with a fraction of the saturated fat. Using less salt and relying on garlic powder and paprika for flavor in the breading drastically cuts sodium. Dipping into a lemon-dill yogurt sauce—rather than a spicy ranch dressing— keeps both sodium and saturated fat down. PERFECT FRIED GREEN TOMATOES indulge PERFECT FRIED Let stand 10 minutes. 1 tsp. garlic powder GREEN TOMATOES 3. Meanwhile, heat 1 inch of oil to 350°F ½ tsp. paprika go healthy in a large saucepan. [You’ll need 2 to 6 Tbsp. low-fat plain yogurt HANDS-ON 20 MIN TOTAL 40 MIN 4 cups oil.] For sauce, whisk together ¼ tsp. lemon zest SERVES 5 SUBMITTED BY CRYSTAL ranch dressing, Cajun seasoning, and 4 tsp. lemon juice BODYROC MCGLOWN hot pepper sauce. ¾ tsp. chopped fresh dill 4. Working in batches, fry tomato slices, 46 REVIEWS turning once, until golden brown and 1. Season tomato slices with salt and floating, 2 to 3 minutes. Drain on paper pepper. Put flour in a shallow dish. In ⅓ cup flour towels. Serve with dipping sauce. a second shallow dish, whisk together 2 tsp. salt buttermilk and egg. In a third shallow 2 tsp. black pepper armagazine.com/perfect-fried- dish, stir together panko, cornmeal, garlic 1½ cups buttermilk green-tomatoes powder, and paprika. 2¼ cups yellow cornmeal 2. Coat 1 tomato slice in flour, shaking 2 tsp. dried parsley VEGETARIAN off excess. Dip into egg mixture, then 2 tsp. paprika into panko mixture to coat. Transfer 1 tsp. cayenne pepper PER SERVING (3 SLICES AND 2 TBSP. SAUCE): slice to a baking sheet. Repeat 4 (5- to 6-oz.) green tomatoes, cut 650 CAL; 42G FAT (5G SAT); 10G PRO; 62G CARB with remaining tomato slices. Let (6G FIBER, 11G SUGARS); 1,304MG SODIUM stand 10 minutes. into ⅜-inch slices (15 slices total) 3. Meanwhile, for sauce, stir together Canola oil for frying AIR-FRYER yogurt, lemon zest, lemon juice, and dill. ½ cup ranch dressing FRIED GREEN TOMATOES 4. Preheat air fryer to 400°F. Coat tomato ½ to 1 Tbsp. salt-free slices with cooking spray. Working in Cajun seasoning HANDS-ON 15 MIN TOTAL 45 MIN batches as needed, arrange tomato 1 tsp. Cajun hot pepper sauce SERVES 3 SUBMITTED BY LUTZFLCAT slices in air-fryer basket in a single layer. Cook 12 minutes. Turn tomato slices, then 1. Stir together flour and 1 tsp. each 1 REVIEW cook until crisp and golden brown, 3 to salt and black pepper in a shallow 5 minutes more. Transfer tomatoes to a dish. Pour buttermilk into a second 2 (6-oz.) green tomatoes, cut into wire rack. Serve with sauce. shallow dish. In a third shallow dish, stir ⅜-inch slices (9 slices total) together cornmeal, parsley, paprika, armagazine.com/air-fryer-fried- cayenne, and remaining 1 tsp. each salt ¼ tsp. salt green-tomatoes and black pepper. ¼ tsp. black pepper 2. Coat each tomato slice in flour 3 Tbsp. flour HIDDEN GEM HEALTHY VEGETARIAN mixture, shaking off excess, then dip ½ cup buttermilk into buttermilk, and then into cornmeal 1 egg PER SERVING (3 SLICES AND 2 TBSP. SAUCE): mixture to coat. Transfer to a baking sheet. ½ cup whole-wheat panko 274 CAL; 4G FAT (1G SAT); 12G PRO; 49G CARB (5G FIBER, 10G SUGARS); 464MG SODIUM bread crumbs ½ cup yellow cornmeal 7 8A L L R E C I P E S . C O M AUG/SEPT 2022

................’s Special Chicken Fried Rice 1 Long day 1 Hungry partner 1 Ben’s Original Jasmine rice 2 Dashes of secret sauce 2 Clean plates Find this recipe and more at bensoriginal.com

Might the fountain of youth actually be in your kitchen? Find out what the research says about which foods (and lifestyle habits) can keep you feeling younger. BY BRIERLEY HORTON, MS, RDN Today, most people worldwide BERRY NICE PHOTOS: KELSEY HANSEN; FOOD STYLING: GREG LUNA; PAPER ILLUSTRATIONS: LAURA ENGEL can expect to live into their 60s, potentially longer, Aim for 3 cups of according to the World antioxidant- Health Organization. The U.S. Centers for Disease Control and packed berries each Prevention says, in the United week to reduce States, the average life span is inflammation. 77 years. But as we age, other health conditions surface, MAINTAIN Your brain is What ends up on your plate matters, too. “Minimize and we need certain nutrients to significantly impacted added sugars and choose carbohydrates with support our aging bodies. lower glycemic indexes—such as legumes and THE BRAIN by inflammation, whole grains—instead of refined carbs and “Aging, in the most basic sense, which has a hand processed carbs with added sugars,” says Williams. is an accumulation of damage in memory loss and dementia, including These choices can help keep blood sugar levels in to the cells and molecules in our Alzheimer’s disease. (Dementia is a category of check, which could potentially stave off insulin body,” says Starr Steinhilber, MD, disorders of declining cognition. Alzheimer’s resistance and metabolic imbalances and, in turn, MPH, an internist and assistant is just one type of dementia, albeit the help prevent a buildup of amyloid plaques and professor of medicine at the most common.) “For most types of dementia, tangles in the brain associated with Alzheimer’s University of Alabama genetics is by far the strongest predicting disease, Williams explains. at Birmingham. “This leads to factor,” says Steinhilber. “And while being aging we can see with our eyes, active both physically and mentally cannot Eating more fruits and vegetables is also such as skin sagging, as well as overcome genetics, it can help.” important—aim for at least five servings each day. age-related damage to what we can’t see, such as hearts not pumping as well or blood vessels leaking.” While aging is a natural part of the life cycle, the aging process can also be amplified. “Diet, stress, and other lifestyle habits that contribute to low-grade inflammation can accelerate the aging process,” says Carolyn Williams, PhD, RD, author of the cookbook Meals that Heal, and co-host of the “Happy Eating” podcast. But thankfully, there are many lifestyle habits we can maintain to age gracefully. Americans under age 65 are living with Alzheimer’s disease. 8 0A L L R E C I P E S . C O M AUG/SEPT 2022

KEEP Food for Thought GOOD FOR YOU LENTIL LOVE MUSCLES Lentils are rich STRONG in potassium, a nutrient essential When it comes to your muscles, for healthy blood the key is a combination of resistance training and pressure. consistent, quality protein intake. “Why we lose muscle mass BE HEART following more than 67,000 women over the [as we age] is not 100 percent SMART age of 30 and 26,000 men over the age of understood yet,” says Chris Mohr, 40—assessed participants’ nut consumption. PhD, RD. “But it’s thought that When it comes to your heart’s health, be Researchers discovered that walnuts stood there’s a decrease in muscle cell mindful of the types of fat you eat—choose out as the most beneficial nut, likely thanks to numbers and cellular changes plant-based fats such as avocados, seeds, their healthy fat profile and anti-inflammatory within the muscle itself, which nuts, and/or fats that are liquid at room compounds. But they also discovered you together can lead to loss.” One temperature. (Think cooking and salad oils don’t need to eat much. Research indicated way to keep muscles strong versus solid butter or ghee.) Piling on the 60-year-old men and women who ate is to eat protein consistently produce, whole grains, legumes, and fish just 5 ounces of walnuts per week had a throughout the day to balance is good for your ticker, too. Try to keep greater life expectancy and a lower risk of growth and breakdown. processed meats, sweets, and refined (white) dying from cardiovascular disease or any carbs to a minimum. cause. Women who ate at least 2 ounces Research shows that eating 20 to of walnuts per week were more likely to 30 grams of protein at each Two recent studies—a 2020 study published be “healthy agers” at 65 years old (e.g., no meal is ideal. (See “Power Up,” in the Journal of Aging Research looking memory issues, no chronic illness) compared below.) Choose lean proteins that at more than 30,000 women 50 years and to their counterparts who didn’t eat walnuts. contain all—or at least most— older, and a 2021 study published in Nutrients of the essential amino acids. (Amino acids are the building blocks of protein that your body needs, but doesn’t make.) Animal proteins contain high amounts of all essential amino acids. If you’re leaning on plant proteins (grains, beans, legumes, and nuts), aim to vary the types you eat so that you can hit all of the essential amino acids. Slow further muscle protein loss with resistance training, such as weightlifting (with free weights or kettlebells); bodyweight exercises (push-ups, lunges, resistance bands); and exercises such as yoga, Pilates, and/or running. Choose high-quality protein sources to help maintain muscles. 3 OZ. SALMON = ½ CUP COTTAGE 3 SLICES (2 OZ.) DELI 2 TBSP. PEANUT 1 LARGE 17 grams protein CHEESE = CHICKEN OR TURKEY = BUTTER = EGG = 14 grams protein 12 grams protein 8 grams protein 6 grams protein

BONE UP Bodies achieve their peak bone mass around age 30. After that, bone mass begins to decline around 40. “Bone is a dynamic organ that undergoes a continual process called remodeling, which removes old bone and replaces it with new,” says Chris Mohr, PhD, RD. “But as we age, the balance shifts in a negative direction, favoring greater resorption and less formation.” This shift can lead to fractures and even osteoporosis. But there’s good news: Diet and weight-bearing exercise can slow bone loss after age 40. Weight-bearing exercises force your bones to work against gravity, which helps strengthens them. Exercises to include are walking, hiking, running, dancing, and/or playing tennis. As for nutrients, you likely know that calcium-rich foods, such as dairy products—milk, yogurt, kefir, cheese—can support bone health. Vitamin K-rich foods, such as leafy greens, cauliflower, and prunes, are also good for your bones. Research in post-menopausal women has shown that eating five to six prunes each day can help prevent bone loss. “Similar positive results have been seen in the bone health of men who ate prunes,” Mohr says. “Experts think it’s the vitamin K in prunes that plays a role in calcium balance, which is important in overall bone health and strength.” OTHER ANTIAGING HABITS TO ADOPT—ASAP What you eat is not the only thing you can—and should—be doing for a healthy life as you age. “Anything that reduces inflammation is beneficial,” says Carolyn Williams, PhD, RD. Here are three lifestyle choices to make to keep you feeling, and potentially even looking, younger.

THREE A DAY Food for Thought GOOD FOR YOU Your body can only absorb so much calcium at a time. Spread your three servings of calcium-rich foods (such as milk, yogurt, and cheese) throughout the day. PERCENT of Americans 50 years and older have osteoporosis or low bone mass, according to estimates from the Bone Health and Osteoporosis Foundation. LOWER YOUR A C T I VAT E KEEP YOUR STRESS LEVEL YOUR MIND BODY MOVING Ongoing stress weakens A great way to stay sharp “You may notice immediate your immune system is to continue to use your brain benefits after you and stimulates chronic brain. Learn something exercise—slightly improved inflammation. “An extended new or dabble daily in a thinking, problem solving, stress response leads to crossword or other type of and concentration,” Williams a cascade of negative puzzle. (Wordle, anyone?) says. And research suggests effects,” Williams says. She Even just driving a different exercise can keep brains recommends meditation, route to work or while young and help maintain yoga, tai chi, or another form running errands is good for cognitive abilities long term. of exercise that can help your mind. Aim for 150 minutes of relieve stress. moderate exercise weekly. 8 3A L L R E C I P E S . C O M AUG/SEPT 2022

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family FOR KIDS BUDGET CRUNCH ALLRECIPETS FAVORITES MOVIE NIGHT TRAIL MIX p.87 PHOTO: KELSEY HANSEN; FOOD STYLING: KELSEY MOYLAN; PROP STYLING: SUE MITCHELL TROPICAL TWIST TRAIL MIX p.87 8 5A L L R E C I P E S . C O M AUG/SEPT 2022

Host a DIY snack date designed to melt away first-day-of-school jitters. Use this recipe formula as an icebreaker while your kids reconnect with classmates after a long summer break. BY CHERYL SLOCUM CEREAL SMARTS To offer a wide range of cereal choices without spending a fortune, buy a variety pack. Choose cereals with larger pieces; delicate, tiny cereals can get lost in the mix.

BA Fo r K i d s FA M I LY OL CK-TO-SCHO TERRIFIC TRAIL MIX FLAVOR SNACK COMBOS DATE ALL YOU NEED (PER CHILD) TO TRY As a new school year approaches, it’s 1 cup of your favorite cereal MOVIE NIGHT only natural for kids to get a little anxious. Frosted Cheerios ½ cup salty snackers, such cereal, popcorn, They may worry about making new as mini pretzels, Goldfish, or salted roasted peanuts, friends, renewing old ties, succeeding cheddar crackers; or 1 cup with their studies, and even choosing popcorn dried cherries, extracurricular activities. Help ease their and M&M’s concerns and break the ice by inviting a ⅓ cup dried fruit, such as few classmates over to make personalized cherries, bananas, cranberries, TROPICAL TWIST trail mix before the school year starts. mango, or pineapple Froot Loops cereal, The simple bonding activity can help children establish or renew connections ¼ cup nuts, such as mini pretzels, and ensure they will see a few welcoming roasted salted peanuts, honey-roasted cashews, faces on the first day of school. Here’s honey-roasted cashews, how to make the session a success: or toasted pepitas dried pineapple, and mini marshmallows TIME IT RIGHT ¼ cup sweets—such as candy-coated chocolates or BANANA CRUNCH Schedule the date a week or two yogurt-covered raisins—or Corn Chex cereal, before school starts. Keep the invite ½ cup mini marshmallows cheddar Goldfish, list light—we suggest four to five kids, tops—so the trail-mixing activity can ALL YOU DO salted roasted pepitas, be completed in about an hour (with banana chips, and yogurt- time built in for chatting about summer Mix together ingredients in a adventures and the upcoming year). bowl. Scoop ½-cup portions covered raisins Ask parents about any food allergies. into zip-top snack bags or small containers with airtight lids. SPREAD OUT AND WASH UP BANANA CRUNCH Set up at a large dining table, kitchen TRAIL MIX counter, or outdoor patio table. Provide multiple dry measuring cups, mixing bowls, spoons, and two or three muffin tins of ingredients to prevent bottlenecks during assembly. And make sure kids wash their hands before they start. LET KIDS STEER Keep the task simple enough that everyone can work independently. Arrange ingredients in muffin tins by category—cereal, salty snacks, nuts, fruit, sweets—so all the kids have to decide is what ingredients they want in their mix. PACK IT UP Provide snack bags or small containers with secure lids that will travel well in lunch boxes or backpacks. (If possible, opt for reusable choices.) Include labels so kids can personalize their mix. PLAN A FOLLOW-UP Once school is underway, encourage your child to invite one or two classmates they don’t know well for another trail “mixer.” You can also make trail mix for an upcoming bake sale or as snackable gifts to share with the whole class. (Check with your child’s teacher first; some schools don’t allow homemade snacks.) 8 7A L L R E C I P E S . C O M AUG/SEPT 2022

B u d g e t C r u n c h FA M I LYWith food prices on the rise, we’re all looking for ways to stay within budget. Here, some Allrecipes community members dish about their grocery spending, go-to ingredients, PHOTOS: (DAWN) HALEY HILL; (LISA) COLLEEN MARIE OF CM PHOTOGRAPHY and strategies for stretching food dollars without sacrificing flavor. BY CARRIE BOYD Bryan Tario $125/week of Lisle, IL for two adults WHAT’S ALWAYS $225/week Ashley ON HIS GROCERY LIST Schuering for two adults boneless chicken and two kids of Nashville, TN thighs, salmon, frozen Dawn Seymour of Santa Barbara, CA WHAT’S ALWAYS veggies, coffee ON HER GROCERY LIST BUDGET STRATEGY:  WHAT’S ALWAYS ON HER is vegan, so we don’t spend money GROCERY LIST on meat very often,” Dawn says. veggies, beans, SHOP AROUND. olives, dips, nuts, veggies, fruit “I can modify almost any recipe, canned fish, chickpeas, “I visit local  STRATEGY: ADD PLANT-BASED omitting eggs or subbing vegetables canned tomatoes, rice, MEALS TO THE MENU. “My husband or tofu for meat.” international markets pasta, cilantro for fresh produce— Our fridge starts to pile up with leftovers by the STRATEGY: STOCK it’s always end of the week. On Fridays, I pull them all out, and THE PANTRY. priced lower than we have a hodgepodge dinner of leftovers. “We always have a stash larger chain of beans, flour, and other grocery stores,” staples (and have Bryan says. the time) to cook from scratch,” Ashley says. $100/week for one adult and two kids Lisa Moskovitz of New York City I’m obsessed with my sheet pan.  WHAT’S ALWAYS ON I maximize I roast any number HER GROCERY LIST veggies, fresh fruit, my grocery of things for milk, eggs, frozen fruit, breakfast, dinner, pasta, bread, quinoa shopping or meal prep. I can always muster the  STRATEGY: HAVE A trip by writing PLAN. “Buying groceries five minutes of without an idea of what out a plan or effort it takes to toss you’re going to do with them is the quickest printing out $200/week some meat or way to create food recipes so veggies in olive oil, waste,” Lisa says. no item goes for two unused. adults and salt, and pepper. two kids $125/WEEK $150/WEEK $205/WEEK $250/WEEK for one adult for one adult for two adults and one kid for two adults and two kids Lisa Thompson Lisa Nguyen Erin Mann Jessica Formicola Redwood, CA Kansas City, MO Warrenton, VA Baltimore 8 8A L L R E C I P E S . C O M AUG/SEPT 2022

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Allrecipets FA M I LY DOES YOUR DOG LIKE MEET THIS ISSUE’S Even when dogs really, FEATURED PET really love you, hugs may not be their thing. This farm-to-city cat puts on a tough act but is as soft Professional dog trainer at heart as his milky white belly. He loves backpack hikes— Haylee Bergeland offers and breakfast—and lives in Mountain View, California. tips for figuring out if your dog is up for a squeeze. BY WILL CRICHTON, AS TOLD TO BREANNA BRUENING 1. Avoid hugging when there’s My wife, Maryyann, and I adopted crashing into everything in his path. Naibang from Maryyann’s family in Because he’s used to the outdoors, a lot going on. Loud noises; crowds; Georgia. Pronounced “nye-bahng,” his he enjoys taking walks around the and lots of nearby, moving stimuli name is a romanization of the Chinese neighborhood and going on hikes. He’s can create scenarios that are characters for milk stick or milk bar crossed paths with many dogs but, unsuitable for a stressed-out dog, no (due to his white fur). He grew up as sadly, hasn’t been able to make friends matter if he’s your fur baby or not. an outdoor cat on Maryyann’s family’s with any of them. farm, playing with the chickens in the 2. Never approach a dog from day and hunting in the evenings. During Although Naibang acts tough in the pandemic, we drove him all the front of other animals, he is a softy at behind. Dogs don’t like to be way across the country from Georgia to heart. He likes belly rubs and always surprised, and being approached and/ where we live in California. wants to sleep next to us at night. In or touched from behind can cause a the mornings, he never forgets to loudly dog to become fearful and reactive. A rowdy cat, Naibang loves sprinting remind us about the most important around the house at top speed and part of his life: his breakfast! 3. Wait and ask for permission. Dogs prefer to approach us when they want attention. Wait for your dog to solicit pets or hugs on her own. A good tip is to pause between pets. Pet for a few seconds, then stop. Dogs desiring more attention will remain near you during the pauses. 4. Pay attention to body language. Look for signs, even subtle ones, of fear and stress. Does your dog whimper, wriggle or run away, or tuck his tail after a hug? These are all indicators that the interaction isn’t enjoyable. 5. When in doubt, show your dog love in other ways. Instead of hugging your dog, you can show affection by giving her treats; playing with her; taking her for a walk; talking to her in a soft, happy tone of voice; and, if she likes it, gentle petting. For more pet-parenting wisdom, visit dailypaws.com, our sister site for all things pets. 9 0A L L R E C I P E S . C O M AUG/SEPT 2022

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What end-of-summer dishes are your fellowFA M I LY “I love how these home cooks saving and serving most? grill: You get PHOTOS: BRIE PASSANO; FOOD STYLING: SAMMY MILA; PROP STYLING: SUE MITCHELLcrunchy parts These fabulous faves! They deserve to be in on the edges your recipe box, too. BY NICHOLE AKSAMIT while the insides KOREAN BARBECUE are perfectly medium-rare. GALBI p.94 I serve them over sticky rice.” Ð MARIANNE S AV E D 5,044 TIMES 9 2A L L R E C I P E S . C O M AUG/SEPT 2022



Favo r i t e s FA M I LY S AV E D 24,083 TIMES “My family loves this slaw recipe. I add one small, shredded Gala apple. It adds to the flavor!” – REBECCA SPALDING EVANS NANA’S SOUTHERN COLESLAW vinegar, salt, and pepper until mixture is smooth ½ cup coarsely chopped onion and sugar is dissolved. 3 cloves garlic HANDS-ON 15 MIN TOTAL 2 HR, 15 MIN 2. Pour dressing over cabbage mixture and mix ½ cup packed brown sugar SERVES 10 SUBMITTED BY KRISTINA thoroughly. Chill, covered, at least 2 hours or up ½ cup less-sodium soy sauce to 5 days. Stir again just before serving. 2 Tbsp. honey 234 REVIEWS 2 Tbsp. toasted sesame oil “This is an old family recipe that armagazine.com/nanas-southern-coleslaw ½ tsp. black pepper I’ve been told is reminiscent of KFC’s coleslaw,” Kristina says. “To speed things VEGETARIAN GLUTEN-FREE Sliced green onion, sesame up, I sometimes buy a bag of shredded seeds, hot sticky rice, and/or cabbage with carrots, then chop it a little.” PER ⅔ CUP: 129 CAL; 9G FAT (1G SAT); 1G PRO; 12G CARB prepared kimchi, for serving (optional) (2G FIBER, 10G SUGARS); 214MG SODIUM 2 lb. finely shredded green and/or 1. Put ribs in a zip-top plastic bag set in a red cabbage (10 cups) KOREAN BBQ GALBI shallow dish. Pureé pear, onion, and garlic in a blender. Add brown sugar, soy sauce, honey, 2 carrots, finely chopped (1 cup) Pictured on page 92 sesame oil, and pepper. Pulse to combine. Pour 2 Tbsp. finely chopped onion over ribs in bag, then seal and turn to coat. Chill ½ cup mayonnaise HANDS-ON 15 MIN TOTAL 8 HR, 25 MIN SERVES 8 8 to 12 hours. ⅓ cup sugar SUBMITTED BY PETE CHANG 2. Preheat an outdoor grill to medium-high ¼ cup milk heat (375°F to 450°F) and lightly oil grate. ¼ cup buttermilk 34 REVIEWS 3. Arrange ribs directly over heat. Grill, covered, 2 Tbsp. lemon juice An overnight soak in a tasty marinade turning once, until meat is tender and edges 2 Tbsp. white vinegar helps these ribs cook up nice and tender are crusty, 10 to 12 minutes. Sprinkle with green ½ tsp. salt in short order on the grill. Look for onion and sesame seeds and serve with sticky ½ tsp. black pepper flanken-cut short ribs at the Asian rice and/or kimchi, if desired. market or ask your butcher for this thin 1. Toss together cabbage, carrots, and onion in a across-the-bones cut. armagazine.com/korean-barbecue-galbi large salad bowl. In a small bowl, whisk together mayonnaise, sugar, milk, buttermilk, lemon juice, 2½ lb. flanken-cut beef short ribs PER 4 OZ.: 408 CAL; 16G FAT (6G SAT); 30G PRO; 1 cup cubed Asian pear (1 small 32G CARB (1G FIBER, 4G SUGARS); 463MG SODIUM or ½ large pear, peeled) or kiwi 9 4A L L R E C I P E S . C O M AUG/SEPT 2022



Favo r i t e s FA M I LY AUTHENTIC PIZZA 1 bunch fresh basil Transfer to a pizza peel or extra-large MARGHERITA 4 Tbsp. olive oil baking sheet generously dusted with 4 pinches flaky sea salt cornmeal. Top with about ⅓ cup pizza HANDS-ON 20 MIN TOTAL 2 HR sauce and spread to cover all but a SERVES 8 SUBMITTED BY ALLRECIPES Crushed red pepper (optional) 1-inch border. Arrange 5 or 6 slices mozzarella cheese on sauce and top 32 REVIEWS 1. Mix water, yeast, and sugar in a with 5 or 6 large basil leaves. Drizzle Inspired by a pizza at Bar Del large bowl. Let stand until foamy, with 1 Tbsp. olive oil and sprinkle with a Corso in Seattle, this simple about 5 minutes. In another bowl, stir pinch of sea salt. (and scrumptious) recipe makes together flour and 1 tsp. salt. Add half 5. Use peel to slide pizza onto pizza four small thin-crust pizzas. If the flour mixture to the yeast mixture stone in oven. Bake until cheese is you don’t need quite that many and stir until no dry spots remain. Stir in bubbly and the underside of crust is at once, refrigerate extra portions remaining flour mixture, ½ cup at golden brown, 7 to 8 minutes. Finish of dough in a greased zip-top a time, mixing well after each addition. with additional fresh basil and/or plastic freezer bag for one day When dough comes together, turn it crushed red pepper, if desired. or freeze up to three months. out onto a lightly floured surface 6. Repeat Steps 4 and 5 with remaining and knead until smooth and elastic, dough balls, sauce, cheese, and basil. 1½ cups warm water about 8 minutes. 1 (¼-oz.) pkg. active dry yeast 2. Lightly oil a large bowl. Add dough armagazine.com/authentic-pizza- 1 pinch white sugar and turn to coat with oil. Let rise, margherita covered, in a warm place (80°F to 95°F) 3¾ cups flour until doubled in volume, about 1 hour. PER ½ PIZZA: 464 CAL; 20G FAT (9G SAT); 1 tsp. salt Punch dough down, divide into 4 equal 18G PRO; 50G CARB (3G FIBER, 2G SUGARS); Cornmeal pieces, and shape each into a ball. 706MG SODIUM 1 (14- to 15-oz.) can or jar 3. Position a pizza stone on center oven pizza sauce rack and preheat oven to 500°F. 2 (8-oz.) balls fresh mozzarella 4. Pat and roll 1 dough ball into a 10- to cheese, cut into 20 to 24 slices 12-inch circle. (Dough will be thin.) EDITORÕS TIPS no time for dough? You can also use 2 lb. fresh (or thawed-from-frozen) prepared pizza dough and skip ahead to Step 3. no pizza stone? No problem! Use a large upside-down cast-iron skillet or a baking sheet instead. Preheat them in the oven. S AV E D 14,033 TIMES 9 6A L L R E C I P E S . C O M AUG/SEPT 2022

JUICY PEACH CRISP S AV E D HANDS-ON 15 MIN TOTAL 1 HR 31,007 SERVES 6 SUBMITTED BY CLYN TIMES 270 REVIEWS We saved a step by leaving the peach skins on. They soften and add pretty color (and fiber) to the dish. You can peel yours, though, if you prefer. 6 cups coarsely chopped fresh peaches, with skins (6 peaches) ½ tsp. almond extract 1 cup flour 1 cup white sugar ¼ cup packed brown sugar ½ tsp. cinnamon ¼ tsp. salt ½ cup cold butter, cubed 1. Preheat oven to 375°F and grease an 8-inch square baking dish. Put peaches in prepared baking dish. Add almond extract and gently toss peaches. 2. Stir together flour, white sugar, brown sugar, cinnamon, and salt in a bowl. Cut butter into flour mixture with a pastry cutter until mixture resembles coarse crumbs. Sprinkle topping evenly over peaches. 3. Bake until peaches are bubbling and topping is browned, about 45 minutes. armagazine.com/juicy-peach-crisp PER 1 CUP: 427 CAL; 16G FAT (10G SAT); 4G PRO; 70G CARB (3G FIBER, 52G SUGARS); 221MG SODIUM “I added a splash of fresh lemon juice and a tablespoon of flour to the peach mixture. (My peaches were super juicy.)” – STACYD01

Summer Send-Off RECIPES Find tips for turning these recipes into a “For a big group, I put out a summer saucepan of send-off party drawn butter, a on pages 12-14. dish of lemon wedges, and a LIME MUSTARD SAUCE bottle of Tabasco for self-service.” Stir together 1 cup mayonnaise, ½ cup lime juice, 3 Tbsp. Dijon mustard, 1 tsp. – LORIMD sugar, 2 dashes hot sauce, ¼ tsp. salt, and ¼ tsp. black pepper in a bowl until smooth. Chill, covered, at least 2 hours before serving. Serve this tangy hot sauce in individual dishes for dipping. armagazine.com/lime-mustard-sauce DAVE’S LOW COUNTRY SHRIMP BOIL HANDS-ON 30 MIN TOTAL 50 MIN SERVES 8 SUBMITTED BY LISA 397 REVIEWS If you don’t have food-safe newspaper print, parchment, or butcher’s paper to line your table, use a few large platters to serve this delicious one-pot boil. 1 Tbsp. seafood seasoning (such 1. Half-fill a 12- to 16-qt. pot with water. BETHY’S CUCUMBER LEMONADE as Old Bay), or to taste Add seafood seasoning and bring to a boil over high heat on an outdoor cooker or Stir together 6 cups cold water, 1 cup fresh lemon juice, 2½ lb. new potatoes, halved (or indoor stovetop. Add potatoes and sausage and ¾ cup sugar in a large pitcher until sugar dissolves. quartered if large) and return to a boil; cook 10 minutes. Add Add ½ thinly sliced cucumber and 10 torn fresh basil corn; cook until corn is crisp-tender and leaves to pitcher. Chill at least 2 hours before serving. 2 (13.5- to 14-oz.) pkg. cooked potatoes are tender, about 5 minutes more. kielbasa sausage, cut into Add shrimp; cook until shrimp is pink and armagazine.com/bethys-cucumber-lemonade 1-inch slices tender, 2 to 3 minutes more. 2. Drain pot and carefully turn mixture out 4 ears fresh sweet corn, husks onto a picnic table covered with parchment and silks removed, cut crosswise or butcher’s paper. Serve with lemon and/ into quarters or lime wedges and hot sauce (if using). 4 lb. fresh jumbo shrimp (21 to 25 per armagazine.com/daves-low-country- pound), peeled, tails on if desired, shrimp-boil and deveined Lemon and/or lime wedges PER 2⅔ CUPS: 628 CAL; 28G FAT (9G SAT); 61G PRO; (optional) 35G CARB (3G FIBER, 7G SUGARS); 968MG SODIUM Hot sauce (optional) FAST, FRESH TOMATO SALAD HANDS-ON 10 MIN TOTAL 25 MIN SERVES 8 SUBMITTED BY JANE COOKS IT UP “This is light and 11 REVIEWS refreshing! Letting this salad stand for a bit before serving allows the ingredients to mingle for bigger flavor. You can make it up to 1 hour ahead of time. It’s a nice recipe if you have an 4 cups multicolor cherry Toss together tomatoes, oil, vinegar, garlic, abundance of tomatoes, halved oregano, and salt in a bowl. Let stand 15 minutes or chill up to 1 hour. Top with tomatoes.” 2 Tbsp. extra-virgin olive oil pepper and additional oregano, if desired. 2 Tbsp. rice vinegar – MOLLY 2 cloves garlic, minced armagazine.com/fast-fresh-tomato-salad 2 tsp. chopped fresh oregano ¼ tsp. salt HEALTHY GLUTEN-FREE VEGAN Cracked black pepper PER ½ CUP: 48 CAL; 4G FAT (1G SAT); 1G PRO; 4G CARB (1G FIBER, 2G SUGARS); 77MG SODIUM 9 8A L L R E C I P E S . C O M AUG/SEPT 2022