Porotos Granados is the national dish of Chile. The basic ingredients — pumpkin, cranberry beans, corn and tomatoes — are all indigenous to the New World, pre-dating the arrival of Europeans.

Vegetarians will be delighted to find that there are no meat products in the dish, and that the recipe is heart-healthy and absolutely delicious. A popular summer dish in Chile, you can prepare this recipe year-round, substituting with white or navy beans.

You can also spice it up a bit by using a hot green chili pepper, seeded and minced. Sometimes it is garnished with sweet basil. Keep in mind this is a stew – sometimes called Chilean Bean Stew in English – and like all stews the recipe can vary to your liking. I once devoured the sublime dish with a family who served it with a fried egg on top.

Serves 4-6.

Ingredients:

• 1 cup chopped onion
• 2 cloves garlic, minced
• 3 tablespoons oil
• 2 teaspoons paprika
• 1 cup pumpkin, peeled and cubed (acorn or butternut squash can be substituted)
• 2 cups fresh sweet corn kernels
• 1-2 cups water
• 1 large tomato, chopped
• 2 cups beans – shelled fresh cranberry beans (again, you may substitute with white or navy beans)

Preparation:

1. Simmer the fresh cranberry beans gently in water for 30-45 minutes, or until tender. Drain and set aside.
2. Heat the oil in a heavy saucepan and add the onions and garlic. Cook until translucent. Add paprika, pumpkin, tomato and corn, stirring until vegetables are soft and fragrant.
3. Add 1 cup of water, covered for 5-10 more minutes. Add the beans (and more water if necessary) and simmer for 15-20 minutes, or until pumpkin is very soft and begins to fall apart and thicken the stew. Simmer even longer, uncover to thicken the stew, or add more water if a thinner stew is desired.

Buen apetito!

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Matzo ball soup gets a glow-up with fresh parsley, dill, chives, and fennel fronds along with lemon zest and edible flowers for color and bright spring flavor.

By Leah Koenig

Active Time: 40 mins
Total Time: 2 hrs 30 mins
Servings: 6

Seltzer and fresh herbs make these matzo balls light, airy, and springy.

• Edible flowers bring a simple beauty to a classic soup traditionally served at Passover.
• The soup is ready in a couple of hours, but you can get a head start by cooking the matzo balls and making the soup a day in advance.

Passover arrives on the cusp of spring, when the trees are bursting into their annual riot of fragrant buds and flowers. It’s also called chag ha’aviv, which translates from Hebrew to “spring holiday.” With all loving respect to the heavy, brown, slow-cooked dishes of my Ashkenazi Jewish people, after a long winter, my taste buds are crying out for all things green and bright.

What are traditional Passover foods?

For Jews hailing from Eastern Europe like my family does (my mother’s parents were first-generation Russian and Lithuanian), Passover’s classic dishes were shaped by the seasons. The trees outside may have been starting to bloom, but the garden was still bare, and the larder told the story of late winter. With limited produce and other ingredients available, it’s no wonder why dishes like tzimmes (a root vegetable stew), starchy kugels made from potatoes or softened matzo flavored with browned onions, saucy braised pot roasts, and gefilte fish quenelles poached in fish stock and brightened with grated horseradish (another root vegetable), became de rigueur.

In my family, tradition is paramount, especially when it comes to holiday food. Eating familiar dishes offers a chance to connect to our history and heritage in a tangible way. I might be able to get away with skipping the gefilte fish, but if the matzo ball soup is missing? That transgression would hardly go unnoticed. And yet, respecting tradition does not have to mean forfeiting flavor or freshness.

How can I reinvigorate the classic Passover spread?

I plan to welcome spring to the Passover table with a collection of dishes that honor familial roots (both figuratively and literally!), while celebrating the holiday’s verdant potential. I’ll dress up a platter of chicken roasted with leeks and potatoes with a zippy gremolata made from toasted pine nuts, garlic, and parsley. I’ll serve a gorgeous and colorful salad that takes late-winter produce like thinly shaved beet and carrot ribbons and matches them with rounds of juicy clementine.

Guests needn’t fret, the chicken soup will be on the table. But bowls of fragrant, golden broth and comforting matzo balls will be enlivened with a tangle of fresh herbs, lemon zest, and edible flowers. It’s a recipe that still honors the iconic flavors of Passover while giving a glow-up that lets them truly shine.

Note from the Food & Wine Test Kitchen

Herb Garden kneidlach soup can be prepared and served on the same day — it’s table-ready in about two and a half hours. If you’d like to get a head start, though, you can cook the matzo balls and make the soup a day in advance. After shredding the chicken in Step 4, simply cover the soup, shredded chicken, and cooled matzo balls separately with plastic wrap (or place in airtight containers) and refrigerate until you’re nearly ready to eat, then proceed with the recipe.

Matzo Balls

• 4 large eggs, lightly beaten
• 1 cup matzo meal
• 1/4 cup seltzer
• 1/4 cup neutral vegetable oil
• 2 tablespoons finely chopped mixed fresh herbs (such as parsley, dill, chives, and fennel fronds)
• 1 teaspoon kosher salt, plus more for simmering the matzo balls

Soup

• 12 ounces medium carrots, peeled, divided
• 1 (3 1/2-pound) whole chicken, cut into 8 pieces
• 1 pound medium-size yellow onions, halved lengthwise
• 1 medium (about 13-ounce) fennel bulb, quartered, 1/4 cup packed fennel fronds reserved
• 2 large celery stalks, trimmed and halved crosswise
• 1/4 cup loosely packed fresh flat-leaf parsley sprigs
• 6 medium garlic cloves, smashed
• 2 fresh or dried bay leaves
• 10 cups cold water
• 1 tablespoon plus 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste

Additional ingredients

• 1/2 cup packed fresh flat-leaf parsley leaves
• 1/2 cup packed fresh dill fronds
• 1/4 cup sliced fresh chives
• 1 tablespoon grated lemon zest (from 1 large lemon)
• Edible flowers (optional)

Directions

1.     Make the matzo balls: Stir together eggs, matzo meal, seltzer, oil, chopped mixed herbs, and salt in a large bowl. Cover and refrigerate for 30 minutes.

2.     Meanwhile, bring a Dutch oven filled with generously salted water to a boil over medium-high. Reduce heat to medium low to maintain a simmer while you shape the matzo balls.

3.     Using lightly moistened hands, scoop out chilled matzo mixture by heaping tablespoonfuls and roll into balls, carefully adding each ball to simmering water after you shape it. (You will have 18 to 20 balls total.)

4.     Cover Dutch oven; simmer matzo balls until tender and puffed, 45 to 55 minutes. (For denser, less fluffy matzo balls, cook for slightly less time.) To test for doneness, remove 1 matzo ball from water and cut in half. It should be uniformly pale in color throughout. Remove from heat. Remove matzo balls from water and transfer to a plate. Let cool 30 minutes. Proceed with making soup, or refrigerate matzo balls in an airtight container for up to 1 day.

5.     While matzo balls cook, make the soup: Cut 2 carrots in half crosswise and place in a large stockpot. Add chicken, onions, fennel bulb, celery, parsley sprigs, garlic, and bay leaves to stockpot. Cover with 10 cups cold water. Bring to a boil over high. Reduce heat to medium-low and gently simmer, partially covered, until chicken is very tender and falling off the bone, about 1 hour and 30 minutes, occasionally skimming any foam that accumulates. Soup should maintain a very gentle simmer; if it starts to bubble too vigorously, nudge the heat down a little.

6.     While the soup cooks, cut remaining carrots into thin (1 1/2- x 1/16- x 1/16-inch) julienned strips. Set aside.

7.     Remove chicken from stock mixture; transfer to a cutting board and let stand until cool to the touch, about 10 minutes. Meanwhile, place a fine wire-mesh strainer over a large heatproof bowl; pour stock mixture through strainer. Discard solids. Return strained stock to stockpot; stir in salt and pepper. Add julienned carrot strips. Bring mixture to a simmer over medium-low. Simmer, covered, until carrots are tender, about 10 minutes.

8.     Remove and discard chicken skin and bones from meat. Shred meat into bite size pieces. Return shredded chicken to stockpot and return to a simmer over medium-low. Simmer until warmed through, about 2 minutes. Season with additional salt and pepper to taste.

9.     Place parsley leaves, dill fronds, chives, lemon zest, and reserved fennel fronds on a cutting board; roughly chop mixture, leaving some larger pieces intact.

10. Place 3 or 4 matzo balls in each of 6 bowls; top evenly with soup. Generously scatter bowls with herb mixture. If desired, decorate with a few edible flowers. Serve immediately.

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Spoiler alert: the centerpiece is the potato.

Creamy mashed potatoes are elevated with kale or cabbage for a hearty Irish side dish.

This recipe uses plenty of butter and cream for rich, comforting flavor in every bite.

What Is Colcannon?

Have you ever had colcannon? It’s creamy mashed potatoes, usually mixed with kale or Yorkshire cabbage. I first encountered colcannon at an Irish restaurant in Seattle. Not surprisingly it’s on my plate every time I’m in Ireland.

Colcannon combines potatoes and greens into a hearty mash. While in the US it’s become a mainstay for St. Patrick’s day celebrations, in Ireland it’s a dish deeply linked to and traditionally served on Halloween (although also enjoyed year-round). It’s the perfect partner for sausages and a pint of beer, but also just as good at the family dinner table as a side for corned beef or baked ham; crowned with a fried egg or some smoked salmon; or even alongside a simple green salad to complete a filling meal.

Colcannon emerged as a staple food in Ireland by the mid-18th century, according to Smithsonian Magazine. The name colcannon likely originated from the Gaelic phrase cal ceannann, which means “white-headed cabbage.” Like many other Irish potato dishes, colcannon was created as a resourceful way to transform humble potatoes into a filling side dish using various available ingredients. In this vein, it was often made with whatever greens were on hand to supplement the potatoes—cabbage, broccoli leaves, kale, sorrel, watercress, or more. It’s a recipe that is as adaptable and frugal as it is delicious. 

In the following colcannon recipe, mix the mashed potatoes in with chopped cooked kale, green onions, milk or cream, and lots of butter.

To serve it, make a depression in the middle of the mashed potatoes and put a knob of butter in it. To eat it, you dip a forkful of the potatoes in the melted butter.

• Using medium-starch yellow potatoes ensures creamy mashed potatoes.
• Cutting the potatoes into larger pieces ensures that they don’t become water-logged when boiled.
• Sautéeing garlic and scallions with the cabbage adds welcome flavor to the final mash.

 It’s a delicious and fun way to eat your greens, and yes, with mashed potatoes.

Sláinte! (Good Heath)

-AH

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But what was it?

Yerba mate is a traditional South American herbal drink made from yerba leaves (paraguariensis) known for a bold, earthy, and slightly bitter taste, like green tea or tobacco. It contains caffeine, providing a smooth, sustained energy boost. Health benefits include high antioxidant levels, potential weight loss via metabolism acceleration.

Mate (in Portuguese: matʃi]) is the traditional Argentine beverage with infused leaves, also known in Portuguese as cimarrón..  It is made by soaking dried yerba mate (Ilex  paraguariensis) leaves in hot water and is generally  served with a metal straw (bombilla) in a container typically made from a calabash gourd from water-resistant hardwoods such as Lapacho or Palo Santo, sometimes made from a cattle horn (guampa) in some areas. A very similar preparation, known as mate cocido, removes some of the plant material and sometimes comes in tea bags.

Mate been originally consumed by the Guaraní and Tupi peoples native to Paraguay, north-east of Argentina and South of Brazil. After European colonization, it was spread to Argentina, Paraguay,  Uruguay and Chile, but it is also consumed in the South of Brazil and considered the national beverage of Argentina, Paraguay and Uruguay. Mate is also popular in Lebanon and Syria, where it was brought by immigrants from Argentina.

The metal straw is known as a bombilla or bomba and is traditionally made of silver. The bombilla functions both as a straw and as a sieve. The submerged end is flared, with small holes or slots that allow the brewed liquid to block the chunky yerba mate leaves that make up much of the mixture. A modern bombilla design uses a straight tube with holes or a spring sleeve to act as a sieve.

The container that mate is served is also known as mate. It is commonly made from calabash gourd but may also be made out of other materials.

History

Mate was first consumed by the indigenous Guaraní People who live in what is now Argentina, Paraguay, southeastern Brazil, Bolivia, Uruguay, and the Tupí people who lived in neighboring areas. Later, it spread to parts of northeast Argentina.The scientific name of the yerba mate is Ilex paraguariensis.

Aboriginal labor was originally used to harvest wild stands of yerba mate. In the mid-17th century, Jesuits managed to domesticate the plant and establish plantations in with Indian slaves in the Argentine province of Misiones.

The English word comes from the French maté and the American-Spanish name which means both mate and the vessel for drinking it, from the Quechua word mate for the calabash gourd used to make it.

The plant was domesticated again, opening the way for plantation systems. When Brazilian entrepreneurs turned their attention to coffee in the 1930s, Argentina, which took over as the largest producer of mate, resurrecting the economy of Misiones Province, where the Jesuits had once had most of their plantations. As of 2018, Argentina was the largest producer with 56–62%, per capita as the nation’s preferred beverage.

Mates have a strong cultural significance for both national identity and society. Yerba mate is the national drink of Argentina, where drinking mate is a common social practice.

The preparation of mate is a simple process, consisting of filling a container with yerba, pouring hot, but not boiling, water over the leaves, and drinking with a straw (the bombilla) which acts as a filter to draw only the liquid and not the yerba mate leaves. Nearly all methods have some common elements. The beverage is traditionally prepared in a gourd vessel, filled with yerba and hot water, typically at 158 to 185 °F), never boiling. The drink is so popular that several electric kettle manufacturers just refer to the range on its thermostat as “mate temperature.”

The most common preparation involves a careful arrangement of the yerba within the gourd before adding hot water. In this method, the gourd is first filled one-half to three-quarters of the way with yerba. Too much yerba will result in a “short” mate; conversely, too little yerba results in a “long” mate, both being considered undesirable. After that, any additional herbs may be added for either health or flavor benefits, a practice most common in Paraguay, where people acquire herbs from a local yuyera (herbalist) and use the mate as a base for their herbal infusions. When the gourd is adequately filled, the preparer typically grasps it with the full hand, covering and roughly sealing the opening with the palm. Then the mate is turned upside-down, and shaken vigorously, but briefly and with gradually decreasing force, in this inverted position. This causes the finest, most powdery particles of the yerba to settle toward the preparer’s palm and the top of the mate.

Once the yerba has settled, the mate is carefully brought to a near-sideways angle, with the opening tilted just slightly upward of the base. The mate is then shaken very gently with a side-to-side motion. This further settles the yerba mate inside the gourd so that the finest particles move toward the opening and the yerba is layered along one side. The largest stems and other bits create a partition between the empty space on one side of the gourd and the lopsided pile of yerba on the other.

After arranging the yerba along one side of the gourd the mate is carefully tilted back onto its base, minimizing further disturbances of the yerba where it is re-oriented to allow consumption. The angled mound of yerba should remain, with its powdery peak still flat and mostly level with the top of the gourd. A layer of stems along its slope will slide downward and accumulate in the space opposite the yerba.

This careful settling ensures that each sip contains as little particulate matter as possible, creating a smooth-running mate. The finest particles will then be as distant as possible from the filtering end of the straw. With each sip, the smaller particles would inevitably move toward the straw, but the larger particles and stems filter much of this out. A sloped arrangement provides consistent concentration and flavor with each filling of the mate.

Now the mate is ready to receive the straw. Wetting the yerba by gently pouring cool water into the empty space within the gourd until the water nearly reaches the top, then absorbed into the yerba before adding the straw, allowing the preparer to carefully then shape and pack. The straw is inserted with one’s thumb and index finger on the upper end of the gourd, at an angle roughly perpendicular to the slope of the yerba, so its filtering end journeys into the deepest part of the yerbaresting against the opposite wall of the gourd. It is important for the thumb to form a seal over the end of the straw when it is being inserted, or the air-current produced in it will draw in undesirable particulates.

After the above process, the yerba may be brewed.

Once the hot water has been added, the mate is ready for drinking, and it may be refilled many times before becoming lavado (washed out) and losing its flavor. When this occurs, the mound of yerba can be pushed from one side of the gourd to the other, allowing water to be added along its opposite side; this revives the mate for additional refilling and is called “reformar o/el mate” (reforming the mate).

As of today, mate is so popular in Argentina, that you can purchase it as kit, complete with tea, gourd and straw. In many respects, like the tango, it is very much part of Argentina’s cultural identity.

Saudação!

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Until recently Britain was portrayed as a culinary wasteland, home to overcooked, boring food and an abundance of uninspired bland chefs. There were only a few tasty exceptions to their miserable repertoire — namely, fish ‘n’ chips, tea, beer and dessert. In this decade, respected food critics have reversed the hype, citing a virtual renaissance in the London food scene — raving about the hot new London chefs, touting its incredibly diverse restaurants, in fact anointing London as the Crown Jewel of European cuisine… London, London, LONDON!

The real question is… what happens when you leave the city? Are you back in a world of sub par dining? Is the rest of the country still an abyss of mushy vegetables and lumps of gray indistinguishable meat?

Well the answer is a resounding NO! Today the English countryside offers some of the most consistently appetizing, delightfully satisfying FRESH fare a traveler could hope for. The vast majority of local pubs, inns and bed & breakfasts scattered across Britain boast menus of substantial variety and above-average quality.

But increasingly, fresh ingredients are a rarity in restaurant food, especially for us nomads on the road. Perhaps because Britain is an island, still largely agricultural outside of London proper, many products are locally grown. Whether or not that’s the reason, the fact is that the base ingredients used by English locals have a farmer’s market level of quality and no long-standing relationship with plastic containers, chemicals or freezers to interfere with natural taste. Fruits and greens are crisp and just picked from the garden, home baked breads and pastries are noticeably textured, fish tastes barely plucked from the sea, cheeses creamy, nutty or tangy, but bursting with flavor-the offerings vary, but the sum total of these parts is nothing short of sublime.

Although I’ve had occasion to visit the U.K. many times over the years, this past summer I traipsed across the island with a twenty-something city crowd visiting for the very first time. Our route initially curved south through the small villages of Sussex and Kent, amidst cascading bouquets of flowering vines, hollyhocks, 7-foot wide roads and ancient castles. Then on west to Cornwall with its uniquely quaint fishing villages dotting the shoreline and its famously breathtaking coastal scenery.

I finally got a taste of real Cornish flapjacks — yes, they’re different — soft, dense and chewy, these porridge oat bars were totally addictive and surprisingly decadent for just three ingredients: 6 oz. Demerarer sugar, 6 oz. soft tub margarine (or butter), melted together with just 8 oz. of oatmeal, topped with mini egg pieces, (!) then baked for 30 minutes.

Along the way we happily ate and drank to excess, routinely asking to partake of the warm and friendly specialties of the house. We sampled all the peasant staples: crispy fish ‘n chips, steak & mushroom and cheese & onion pies, dip-in egg cups, cock-a-leekie soup, Cornish pasties, bangers and mash, toad in the hole, shepherd’s pie, the ubiquitous ploughman’s lunch, fish cakes, bubble and squeak, Welsh rarebit, cheese straws, John Dory, and roast lamb with mint chutney, to name a few, followed by a never ending selection of desserts, such as shortbread, fruit trifle, spicy gingerbread, sticky toffee and bread & butter pudding, cream cakes, pies and custards galore. Of course most establishments offered many less traditional options as well, reflecting ethnic trends that are not restricted to the city.

And oh, the English beer… we mustn’t forget the libations! An incredible array of our favorite ale styles — mild, bitter, best bitter, porter, stout, barley wine — not to mention hard ciders, lagers and lime and shandies. All luscious and at the proper temperature, of course. We seriously almost lost some of our party permanently to the small village of in St Just, after sampling the finest, creamiest hand pumped Real Ale imaginable in the (only) local pub. I could retire here based on the beer alone, plus there were young folks inside as well.

But that was when, and this is now: Jonny McFadden, who runs the Star Inn in St Just, Cornwall, installed an electric fence in front of the pub’s bar for social distancing purposes. “We have had enough of people doing as they pleased and ignoring social-distancing guidelines,” said McFadden. “The fence had been placed there to, ahem, shock locals into behaving. To protect staff and myself and my customers you have to put in the meter [distancing] rule,” he said. Asked how customers reacted to the innovation, McFadden said, “It was quite comical. We’re in a rural area, so everybody knows what an electric fence is. I got a little sign too on it — ‘electric, danger.’”

Inevitably, in the course of our sampling, we made friends of all ages. A gentle couple in Lewes who found my oh-so-youthful companions most entertaining invited us into their home to share a traditional tea. They had a lovely manor estate complete with a croquet lawn, a wishing well and a glorious tended garden too pretty for words. The fellow next door owned homing pigeons and about 60 of them dotted his roof.

Once in Looe, we enjoyed an incredibly picturesque 180 degree view of the harbor from our bedroom window at the Deganwy Hotel perched on the hill overlooking the harbor, only a hundred yards or so walk from the station. Our luck held out even at the beach, which was sandy, sunlit and full of mostly British tourists. After sunning, we consumed a host of Cornish pasties, mostly sold as take-out. Each shop seemed to have their own slant on construction and fillings, offering us no choice but to sample them all. We ate potato and lamb and mushroom and onion and cheddar and beef and olive and chicken. A few were hefty with dough similar to a calzone; the majority were rich and flaky with a lot of shortening in the crust.

Looe itself proved to be a quaint, quiet fishing village with lovely pubs and lots of souvenir shops, bustling but not overrun with curious visitors. By far it’s best attribute, though, was its starting point for the 5-mile mostly cliff-side Looe to Polperro Walk, finishing at the next pretty fishing village up the coast. Full of incredible vistas, hauntingly beautiful rolling hills, a vivid assortment of flora and fauna and the constant sights, smells and sounds of the sea below you, it is an unforgettable sensory experience. While much of the hike was leisurely, some of the final uphill stretches were fairly aerobic, a good thing considering the delectable Cornish Clotted Ice Creams available in the teeny Talland bay shortly before its Polperro end. Without a doubt, this coastal walk was the stunning highlight of our trip.

Our hike ended on a winding street which brought us quietly down into the picturesque fishing village of Polperro. As in Looe, clusters of cottages perch on steep slopes overlooking the boats in the harbor. Narrow cobblestone streets abound in between tightly spaced homes, gurgling waterways and footbridges, garden window boxes and brightly colored flowers. The high street is tiny, so a bit crowded, but charming. Working our way slowly up the main street incline to the bus stop, we were stopped by some friendly ladies at a church yard sale. Comically, there we purchased all sorts of unique treasures, new and old, to bring back to the States… and a few homemade flapjacks for the ride home.

Getting There

If you haven’t yet toured the British countryside, here are my tips for sights and flavors you will want to sample along the way, and several ways to accomplish your travel.

TIP: Lunch is usually served from noon to 3 p.m.; the time of day to enjoy your large meal of the day throughout Britain. Prices are generally less, portions are generous — you will save a considerable amount of your travel budget by eating more at mid-day and enjoying a light meal, say soup and sandwich or salad for supper.

TIP: You can generally tell if you are drinking Real Ale if it is served using a hand pump.

TIP: Some B&Bs will help arrange for car and/or car and driver hire for day trips about the area. B&B owners are also a wealth of information on local sights, tours and best meal options. Through photos and email, you can oft-times narrow down your choices and book the best establishment for your needs well in advance. This gives you time to establish a relationship and along with it, maximum planning ability and control over your travel budget.

TIP: One aspect of traveling the British countryside that truly cannot be missed is the walking tour. Whether initially you get where you’re going by train, car or bus, the most wonderful way to truly capture the essence of England is on foot. There are a mind-boggling 630 miles of superb walks promising “the ever present sense of the sea” just on the southwest coast alone… and that comprises only one of fifteen National Trails in England and Wales.

Audrey’s Recipe for Cornish Pasties
(makes 3 large)

Processor Dough

• 2 cups flour
• ½ teaspoon salt
• 1-tablespoon sugar
• 1 stick cold butter (or margarine or combination)
  cut up
• 1 egg, separated (yolk used in dough, white as glaze)
• 5 tablespoons ice water
• 1 Tablespoon milk (for wash)

Filling

• 2-3 medium potatoes, chopped in ½ inch cubes
  (about 2 ½ cups)
• 2-3 medium carrots, chopped in 3/8 inch pieces
  (about 1 ¾ cups)
• 1 med. large onion, diced ¼ inch (about 1 cup)
• 2 celery stalks, leaves okay, diced ¼ inch
  (about ½ cup)
• 1 pound ground beef or turkey (about 2 cups)
• 1-oz. packet beef au jus (or turkey) gravy mix or seasonings to taste
  (*plus additional packet for gravy)

Gravy

• Reserved vegetable water
• 1 Tablespoon flour or cornstarch (optional)
• 1 packet au jus (or turkey) gravy mix

For the dough: Put the first four ingredients in an attached food processor bowl and process with a steel blade until the consistency of coarse meal (no big lumps). Add the egg yolk, and while the processor is running, add your ice water one tablespoon at a time, stopping as soon as the dough begins to clump. Process only until it forms a loose ball. Divide the dough into three pieces. Gently form each piece into a ball, cover with plastic wrap and set aside at room temperature. If the kitchen is too hot, put the dough in the refrigerator while you make the filling.

For the filling: Wash and scrub vegetables; there’s no need to peel. Place the cut up vegetables in a roomy pot. Add only enough water to cover and boil gently about four minutes until partially cooked. Reserve (drain and save) the boiled vegetable water for the gravy, increasing both the flavor and vitamin content of your meal. Next, saute the ground beef or turkey until cooked through. Don’t indiscriminately discard juices, but do skim any excessive grease if using a high fat ground. Add to the meat one package of gravy mix (I prefer au jus even with ground turkey) or season to taste with up to one teaspoon bouillon and a sprinkling of onion and garlic powder. Add the vegetables and briefly mix together; set aside.

Constructing the pasties: Lightly flour a flexible plastic mat or cutting board and roll out one dough ball into a round-ended oval measuring approximately 10 x 7 inches and about 1/8 inch thick. Carefully transfer the dough to an outside corner edge of a large baking tray, letting one long half of your oval dough hang over the side (see photo). You will not be able to move the pasty once filling is added. Mound a generous, tall amount of filling on the supported half of the dough, leaving a ¾ inch margin around the edge. Then fold over the other half on top to resemble a filled-in letter “D”. Press the edges together, then fold the outer edge in on top of itself again and press to seal shut. Repeat with remaining dough balls. If any holes or tears result, just press the dough together to repair. Make a 1-inch slit in the top of each pasty for steam to escape. Moisten the top of each pasty with a little milk before placing in the oven, and brush with beaten egg white about 10 minutes before done. This will keep your pasty crust soft and add a lovely glazed patina. Bake at 375 degrees a total of 25 – 30 minutes.

Gravy: Use the reserved vegetable water as the liquid called for in your gravy mix. Au jus style can be thickened slightly by adding a little flour or cornstarch to the dry mix and making a smooth paste before gradually adding the vegetable water. Stir or whisk frequently while cooking to prevent sticking.

TIPS:

• Any favorite pie crust recipe can be substituted for the pasty dough. Even (horrors!) store-bought pre-made pie crust works fine. Either way, the milk and egg wash steps will enhance your results.
• Kids love a happy face or other fun design on top of their pasty. For finicky children, cook the potatoes, carrots, onion and celery six minutes and smash together to achieve a more uniform texture (i.e., hide the veggies).
• If you want to make little pasties instead of larger ones, you will need almost twice the amount of dough (up to 2 recipes, see below) for the same amount of filling. Baking time may need to be reduced to as little as 20 minutes.
• Anytime you are doubling or otherwise increasing the dough recipe for the pasty crust, make sure to process only one 2-cup recipe at a time for optimum results. Larger quantities will not process as quickly or uniformly and your crust may end up tough and overworked.
• Pasties freeze well and reheat without major repercussions in the microwave.

There are no rules as to quantities or proportions with pasties. You can put in them what you like and have on hand, change the ratio of meat to veggies, etc.; do what you will. Any leftover meat or poultry, as long as it is not too dry, makes a fabulous pasty.

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Preparation

The technique of using snow as a main ingredient in a dessert is very old. Common ingredients for this variety are a dairy-based ingredient, sugar and a flavoring agent. In adding a small amount of dairy-based liquid and a flavoring agent (similar to ice cream ingredients) into clean snow, the snow melts and congeals into a simple ice cream substitute.

Discussing a 2024 TikTok food trend for making snow cream, a physician from the Mayo Clinic Health System advised against using snow that had been on the ground for some days, as it may contain dirt, pollution, animal debris or chemicals from snow removal.

This fun snow ice cream recipe is super fun and easy to make in just 5 minutes! Yield: About 2-4 servings

Snow Ice Cream Recipe

Here are the 5 simple ingredients that you will need to make this snow ice cream recipe:

• Milk: You can use just about any kind of milk that you prefer for this recipe – dairy or plant-based, plain or vanilla or chocolate, sweetened or unsweetened, up to you!
• Sugar: We typically make snow cream with basic white granulated sugar, but feel free to use whatever type and amount of sweetener you prefer.
• Vanilla extract: We’ll add a little splash of vanilla extract as our main flavor.
• Fine sea salt: I also highly recommend adding a pinch of fine sea salt to bring out the vanilla flavor.
• Fresh snow (or shaved ice): Finally, you’ll need about 8 cups of fresh clean snow. Or if you prefer not to use snow, you’re welcome to use shaved ice instead. I recommend placing the snow in a metal mixing bowl or a chilled glass bowl to prevent it from melting if you bring the snow inside.

Instructions

In a large bowl, whisk milk, sugar, vanilla and salt together until combined. Go scoop up some fresh (clean!) snow, and immediately stir it into the milk mixture until you reach your desired consistency. (The ice cream should be fluffy, not runny. But it melts quickly, so dive in quickly.)

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In the U.S., kids are generally not fond of them. They’re more of an adult thing. But, they’re heart healthy, nutritious, easy on the pocketbook and often available at your local market. And fairly inexpensive, too, depending on where you shop.

Though native to the Mediterranean region with other cabbage species, Brussels sprouts first appeared in northern Europe during the 5th century; they were later cultivated in the 13th century near Brussels, Belgium, from which their name derives. The group name means “bud-bearing.”

It is unclear when Brussels sprouts were introduced to the United States, but French settlers in Louisiana are known to have grown them. The first commercial plantings began in the Louisiana delta in 1925, and much of these plantings would move to the Californian Central Coast by 1939. Currently, several thousand acres are planted in coastal areas of San Mateo, Santa Cruz, and Monterey counties of California, which offer an ideal combination of coastal fog and cool temperatures year-round. The harvest season lasts from June through January.

Most U.S. production is in California, with a smaller percentage of the crop grown in Skagit Valley, Washington, where cool springs, mild summers, and rich soil abounds, and to a lesser degree on Long Island, New York. Total US production is around 32,000 tons, with a value of $27 million.

About 80 to 85% of U.S. production is for the frozen food market, with the remainder for fresh consumption. Once harvested, sprouts last 3-5 weeks under ideal near-freezing conditions before wilting and discoloring, and about half as long at refrigerator temperature. North American varieties are generally 2.5-5 cm (1-2 in) in diameter.

Pan Fried Brussels Sprouts

Submitted by Connie Fabian Byrnes, allrecipes.com

Fried Brussels sprouts are easy to make and so delicious. Ideal for pan-frying and brings out their flavor and make a warming green side dish during the cold winter months.

• 1 tablespoon olive oil
• 2 teaspoons crushed garlic
• ¼ white onion, chopped
• 1 pound trimmed Brussels sprouts
• salt and ground black pepper to taste
• 1 pinch garlic powder, or to taste

Directions

1. Gather the ingredients.
2. Heat olive oil in a cast-iron skillet over medium-low heat. Add garlic and stir until golden brown and fragrant, about 2 to 3 minutes. Add onion and cook until soft, stirring often, about 5 minutes.
3. Add Brussels sprouts and cook until one side of the sprouts turns golden brown, 5 to 7 minutes.
4. Stir to turn sprouts over and cook until evenly golden brown, another 5 to 7 minutes. Season with salt, black pepper, and garlic powder.

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This Million Dollar Soup recipe was developed by Mary Claire Britton.

While soup is an all-seasons dish, winter is when it typically shines. The Southern Living Test Kitchen has developed many soup recipes to beat the winter blues, but this one has emerged as a fan favorite. If there’s one new soup recipe you try this year, we suggest this rich and flavorful crowd-pleaser.

Why This Is A Fan-Favorite Recipe

• It’s not too complicated: Easy is always a plus on hectic winter weeknights. Southern Living readers applaud this recipe for its simple, easy-to-find ingredients (most should be in your pantry), and the 30 minutes of hands-on time that is required to pull this together.
• It highlights seasonal ingredients: We love it when we can use fresh, in-season produce during the winter months, and this recipe leans on some of those seasonal stars that are available at the grocery store.
• It allows for simple swaps: we enjoy being able to use seasonal ingredients, but this recipe also allows for substitutions. If you don’t have squash, substitute with sweet potatoes. If your family doesn’t like sausage, opt for chorizo or even rotisserie chicken. And spinach or collards are perfect substitutions for dinosaur kale.

How can any soup be worthy of the title Million Dollar Soup? Well, it has to be a darn good soup, and this one certainly is. This will quickly become your go-to soup recipe. It highlights seasonal produce and is just the coziest cuppa to cuddle up with on chilly nights. It’s also the kind of soup that takes well to riffing. No thyme? Sub out rosemary, and you have a whole new flavor profile. Sub Conecuh sausage for chicken sausage, and you get something even spicier and more savory. This million dollar soup holds the balance between simplicity and luxury beautifully.

Ingredients

• 2 cups peeled and cubed butternut squash
• 1 (11-oz.) pkg. chicken sausage, sliced
• 2 tsp. olive oil
• 1 1/2 tsp. kosher salt, divided
• 1 1/2 tsp. fresh cracked black pepper, divided
• 10 sprigs fresh thyme, divided
• 5 slices center cut bacon, chopped
• 2 Tbsp. unsalted butter
• 1 small white onion, chopped
• 3 ribs celery, chopped
• 3 cloves garlic, minced
• 3 Tbsp. all-purpose flour
• 3/4 cup dry white wine
• 5 cups chicken stock
• 2 (15.5-oz.) cans cannellini beans, drained and rinsed
• 2 Tbsp. heavy cream
• 1 lemon, zested
• 1 bunch dinosaur kale, ribs removed and roughly torn (about 2 cups)

Directions

• Prepare oven and baking sheet:
  • Heat oven to 350°F and line a baking sheet with aluminum foil.
• Roast squash and sausage:
  • In a medium bowl, toss together squash, sausage, oil, 1/2 teaspoon salt and 1/2 teaspoon pepper, and 2 sprigs of thyme. Spread onto prepared baking sheet.
  • Roast until squash is softened and sausage has begun to brown, 25 minutes.
• Cook bacon:
  • Meanwhile, add cut bacon to the bottom of a cold Dutch oven or large 4 quart soup pot. Heat to medium and cook bacon until crisp, 5-7 minutes, stirring frequently.
• Remove bacon from pan:
  • Remove bacon with a slotted spoon, reserving fat in pan.
• Cook garlic, onion, and celery:
  • Add butter to pot, swirling to combine. Add onion, garlic, and celery and cook 2-3 minutes until fragrant.
• Make roux:
  • Add flour to create a light roux, stirring constantly. When mixture has thickened, add white wine, stir and cook for 1 minute.
• Add stock:
  • Add stock, remaining salt and pepper, thyme sprigs and beans. Bring to a boil and reduce to a simmer for 10 minutes.
• Blend some of the soup mixture:
  • Remove 3 cups from mixture and transfer to a blender. Secure lid on blender, and remove center piece to allow steam to escape. Blend until smooth and stir blended mixture back into soup pot. Return to a simmer. Stir in heavy cream and lemon zest.
• Stir in squash and kale:
  • Add cooked butternut squash mixture and torn kale to pot, and cook until kale is bright green and lightly wilted, 3-5 minutes.
• Garnish and serve:
  • Top individual servings with extra thyme leaves and bacon.

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Enjoy!

— Audrey

Here’s a recipe courtesy of Emily Bites from emily bites.

These quick and easy warm Stovetop Cinnamon Apples are perfectly sweet, delicious, and so versatile. I love how fast these come together, and there are so many ways to serve them! These tasty warm apples work great on their own as a side dish, snack or dessert. They taste decadent when topped with a dollop of whipped cream or served over ice cream. They take breakfast up a notch when used as a topping for yogurt, oatmeal, waffles, or pancakes. There are so many possibilities!

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Not only can these Stovetop Cinnamon Apples be used in a variety of ways, they also just taste and smell amazing. My three-year-old can be resistant to trying new things, but the first time I made these she gobbled them right up! The little bit of light butter, the cinnamon, and the brown sugar give these apples rich flavor. As you cook them, a sauce forms around the apples giving them the consistency and flavor of warm apple pie filling. Apple pie filling definitely needs to be part of my every day life on a more regular basis, so if you feel the same way, this recipe is for you! Plus, a serving of these Stovetop Cinnamon Apples is just 150 calories or 3 WW Points (a serving is 6 WW Points if following the diabetic WW Plan). To view your current WW Points for this recipe and track it in the WW app or site, click here!

Serving Size

You’ll notice I said the serving size for these apples is “around” ½ cup. I’m not trying to be vague, it just really depends on the size of the apples you use! I suggest using medium to large apples for this recipe, but obviously apple sizes vary, so your servings may be slightly bigger or smaller accordingly.

What types of apples should be used?

Honestly, I think most apple types will work well in this recipe, as long as they come in a medium-to-large size. If you use a variety with smaller sized apples, you may want to use 5 apples instead of four in the recipe (I do this with Empires). You can change up the flavors a bit by using a combination of sweet and tart apples, or just focusing on one or the other. Some varieties I have used or think would work well are:

• Honeycrisp
• Empire
• Granny Smith (good mixed with a sweeter variety)
• Pink Lady
• McIntosh
• Gala

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New England Patriots

Slow Cooked Boston Baked Beans

Ever wonder why Boston baked beans are called “Boston” baked beans? It’s the molasses, stupid. Boston has been tied to molasses since colonial days, when the city was a trade center for rum from the Caribbean. Molasses is used for rum production, a by-product of sugar refining, and was easily available to the colonists. Baked beans were also popular with the religiously observant Puritans who were forbidden to cook on Sundays. So they made a big pot the night before, and the baked beans were hot and ready the next day.

So why not go for tradition? After all, Boston is the nation’s most traditional city. Disregarding basic fire safety, cook the beans start to finish in the oven overnight. All you have to do is combine the ingredients in a Dutch oven, cover it, and bake it for hours upon hours upon hours. Toward the end, if they got too dry, you’d need to add a splash or two of boiling water, but otherwise, that’s about it. If you intend to soak dry beans overnight first, the next morning you’ll find that the beans have been inflated, so stick to the recipe. Boston baked beans make a perfect accompaniment to hot dogs, submarine sandwiches, and can even be used as a dip. For Bostonians, they are the city’s most patriotic dish. You’ll make Pats’ fans as happy as the first day of fall foliage season.

Ingredients:

• 1 pound (2 to 2 1/4 cups) dry white beans such as Navy beans or Great Northern beans
• 1/3 cup molasses
• 1/3 cup brown sugar
• 3-4 Tbsp Dijon mustard
• 1/8 teaspoon ground cloves
• 3 cups hot water
• 1/2 pound salt pork (can sub bacon), cut into 1/2-inch to 1-inch pieces
• 1 medium onion, (1 1/2 cups) chopped

What to Drink: Samuel Adams Boston Lager

Is there any question? Samuel Adams Boston Lager helped lead the American beer revolution, reviving a passion for full-bodied brews that are robust and rich with character. A flagship brand of the Boston Beer Company, Samuel Adams was named in honor of Founding Father Samuel Adams, an American revolutionary patriot who was one of the signers of the Declaration of Independence. Now that’s patriotic. A second cousin to president John Adams, Samuel Adams inherited his father’s brewery on King Street (modern day State Street). Some histories say he was a brewer, while others describe him as a maltster. Established in 1984, Samuel Adams Boston Lager uses only the finest hand-selected ingredients to create this perfectly balanced and complex brew.

Seattle Seahawks

Wild Sockeye Smoked Salmon

Totem Smokehouse is a family-owned business that has been handcrafting wild smoked salmon for over 40 years in Seattle’s iconic Pike Place Market.

During their early years, Totem perfected its famous smoking process. Their decades of experience smoking fish using their secret Native American-inspired recipes has satisfied customers from all over the world. They have a variety of house-smoked fish and also offer pâtés and gourmet bites. Ideal for Super Bowl parties.

Wild Sockeye Salmon Profile

Sockeye Salmon, also known as Red Salmon, is one of the most popular salmon species around the world. The species of salmon is known best for its wide array of nutrients, natural bright red coloring, salmon-forward flavor, and its firm texture.

What to Drink: George Town Beer

Georgetown is an independently owned Seattle craft brewery and maker of Manny’s Pale Ale. In May of 2017, after 14 years selling beer, we went from a draft-only production facility to canning select full-time beers (hey, we always said “never say never”). We now offer pints in our tasting room in addition to kegs, growlers, and cans to go. Or you could be social and get out to your favorite local watering hole. The only thing that hasn’t changed, we’re still focused on one thing … brewing darn tasty beer.

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