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This document from Allrecipes offers a collection of recipes and tips focused on using pears in various dishes. It includes recipes such as pear and Gorgonzola ravioli, roasted Brussels sprouts with pears, and caramelized pear Dutch baby. The document also provides information on selecting and storing pears. The recipes cater to different tastes and dietary preferences, offering options for both meat-eaters and vegetarians. [Extracted from the article]

This article from Allrecipes provides several recipes for grilled dishes that are perfect for summer cookouts. The recipes include Grilled Shrimp Skewers with Citrus and Charred Thyme, Grilled Potato Salad, Grilled Radicchio and Avocado Salad with Zhug, Cannellini Bean Salad with Pesto, Grilled Garlic-Herb Roast, and Charred Cabbage, Ginger, and Sesame Slaw. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The article also includes nutritional information for each dish. [Extracted from the article]

This article from Allrecipes features recipe developer Candice Walker, who shares her passion for Iranian Jewish cuisine and her family's traditional recipes. Candice grew up in California and now lives in Portland, Oregon, where she enjoys cooking with her sister and hosting outdoor dinner parties. She incorporates homemade ingredients and Persian pantry staples into her cooking, and she appreciates the concept of balancing "garm" (warming) and "sard" (cooling) foods in Persian cuisine. The article also includes two of Candice's recipes: Shirazi Salad and Bastani (Saffron and Rose Ice Cream). [Extracted from the article]

This article from Allrecipes features recipes for various dips from Alyse Whitney's cookbook, Big Dip Energy. The recipes include Roasted Red Pepp-in-Your-Step Whipped Feta Dip, Say Kimcheese Dip, Caesar Salad Dip, Devils on Horseback Dip, Spicy California Roll Guacamole, and Saag Paneer Artichoke Dip. The article provides step-by-step instructions for each dip, along with serving suggestions and nutritional information. Alyse Whitney, the author of the cookbook, is described as a writer, editor, columnist, TV host, and pun enthusiast. The article also includes tips for successful dip parties, such as using a food processor for dip preparation and serving crispy dippers. [Extracted from the article]

This article from Allrecipes highlights recipes from Nik Sharma's new cookbook, Veg-Table, which focuses on simple and technique-driven ways to make springtime vegetables stand out. The article includes recipes for Red Onion and Tomato Yogurt, Celery Herb Salad with Lime Vinaigrette, Broccoli Za'atar Salad, Hasselback Parsnips with Pistachio Pesto, and Garlic Miso Steak with Roasted Bell Pepper Sauce. Each recipe is accompanied by detailed instructions and nutritional information. Nik Sharma is an award-winning author, photographer, recipe developer, and former molecular biologist. [Extracted from the article]

Top with whipped cream and drizzle with additional caramel sauce. armagazine.com/copycat-frappes PER 16 OZ.: 344 CAL; 9G FAT (6G SAT); 4G PRO; 61G CARB (0G FIBER, 47G SUGARS); 147MG SODIUM MOCHA FRAPPÉS Replace caramel sauce with B chocolate syrup b or chocolate ice cream topping. If you like, use sugar-free versions. i B 1 cup whipping cream b B ½ cup canned pumpkin b B 6 Tbsp. pumpkin pie syrup b B Ice b B 2 cups cold-brew coffee b B ¼ cup vanilla syrup b B Pumpkin pie spice, for garnish b B 1. b For pumpkin cream, put cream, pumpkin, and pumpkin pie syrup in a bowl. Can evaporated milk or ½ cup plus 2 Tbsp. whole milk b B ½ cup butter, melted and cooled b B 2 eggs b B ¼ cup sugar b B 1 tsp. salt b B 1 tsp. vanilla extract b B Vegetable oil, for frying b B Vanilla Glaze b B 1. b For tangzhong, whisk together 1/3 cup milk and 1/3 cup cake flour in a small saucepan. Mimic the famous Pink Drink in your own kitchen. i B ½ cup cold water b B ¼ cup white grape juice or white cranberry juice b B 1 (0.11-oz.). [Extracted from the article]

B 2. b Top potato nuggets with corned beef, sauerkraut, Swiss cheese, and Colby and Monterey Jack cheese. Pkg. frozen fried potato nuggets b B 6 oz. corned beef, chopped (1 cup) b B ½ cup sauerkraut, drained b B 1 cup shredded Swiss cheese (4 oz.) B B ½ cup Thousand Island salad dressing b B 1 Tbsp. spicy brown mustard b B 2 Tbsp. chopped green onion b B ¼ tsp. caraway seeds, toasted b B 1. b Preheat oven to 450°F. [Extracted from the article]

A quick blanch softens the outer cabbage leaves enough to remove and roll them without cracking or splitting. i B 1 yellow onion b B ¼ cup butter b B 2 Tbsp. olive oil b B 4 cloves garlic, crushed b B 1 tsp. black pepper b B 1 tsp. cumin b B ½ tsp. cinnamon b B ¼ tsp. cayenne pepper b B 1 pinch dried oregano b B 1 lb. ground turkey b B 1 cup uncooked white rice b B 1½ tsp. salt b B ¼ cup packed chopped fresh parsley, plus more for garnish b B 2 Tbsp. sliced almonds b B 1 Tbsp. dried currants b B 1 large head Savoy cabbage (about 2 lb.), cored b B 2 bay leaves b B 3½ cups low-sodium chicken broth b B 1 cup tomato purée b B ¼ cup crumbled feta cheese, for garnish b B 1. b Halve onion lengthwise; dice one half. Irish or back bacon, diced (about 1½ cups) b B 1 lb. red potatoes, peeled and cut into ¾-inch cubes (2½ cups) b B 2 cups low-sodium chicken stock b B 1 (15-oz.) B 2. b Whisk together 3 Tbsp. soy sauce, ¼ cup sweet chili sauce, the sesame oil, ½ tsp. garlic powder, and the ginger in a large bowl. Always available, ever affordable, and incredibly versatile, cabbage is a clutch ingredient for cool-weather cooking. [Extracted from the article]

Find makrut lime leaves, popular in Southeast Asian cuisines, at specialty markets. i B 1 Tbsp. vegetable oil b B 3 to 4 Tbsp. Panang curry paste b B 2 (13.6-oz.) Bring the heat with a punchy curry, then cool it down with a smooth lassi. - DARCI HORNER Go Healthy Spiced Mango Lassis B HANDS-ON b 10 MIN B TOTAL b 10 MIN B MAKES b 2 B SUBMITTED BY b GWYNALAH 5 REVIEWS B 1 cup plain nonfat yogurt b B 1 cup frozen mango chunks b B 1 tsp. honey b B ½ tsp. vanilla extract b B 1/8 tsp. ground cardamom, plus more for garnish b B 1/8 tsp. cinnamon b B 1/8 tsp. ground ginger b B Fresh mint leaves, for garnish b Blend yogurt, mango, honey, vanilla, cardamom, cinnamon, and ginger in a blender until smooth. [Extracted from the article]

Cook desired vegetables, Easy Air-Fried Tofu, Mini Lion's Head meatballs, dumplings, meat, and/or noodles successively in the broth. Here's what to do: B Collect the Cooking Gear b To keep broth at a rolling simmer that's hot enough to cook ingredients, you'll need a portable burner - or two if you make more than one kind of broth. Here are approximate cook times for key add-ins. B Daikon radishes, lotus root, sweet potatoes: b Cut into ¾-inch cubes or ½-inch-thick slices; allow 25 minutes in simmering broth to get tender and absorb broth flavors. Broth ingredients, condiments, and prepared items (dumplings, meatballs, noodles) can be secured well in advance. [Extracted from the article]

Put mushrooms, ½ tsp. garlic, 1 tsp. salt, and rosemary in a bowl. Tender and toothsome, woodsy and wild, deliciously earthy and yet seemingly not of this world - mushrooms are a natural wonder. Add shiitake mushrooms, beech mushrooms, and white parts of green onions; cook, stirring constantly, until mushrooms are just tender, 4 to 5 minutes. Add mushrooms and remaining 1 Tbsp. garlic; cook, stirring occasionally, until mushrooms are tender, 6 to 7 minutes. [Extracted from the article]

Toss pumpkin with 1 Tbsp. oil, B ¼ b tsp. salt, and B ¼ b tsp. pepper. Throw some fresh apple slices, onion wedges, and whole cranberries in the roasting pan, if desired. i B ½ cup canned whole berry cranberry sauce (half of a 14-oz. can) b B ½ cup apple jelly b B 1 Tbsp. chopped fresh thyme, plus more for garnish b B 2 tsp. chicken bouillon granules b B 1½ tsp. B 3 Ruby Red grapefruits b B 1 Tbsp. kosher salt b B 1½ tsp. black pepper b B 1 (4-lb.) whole chicken b B Fresh parsley sprigs b B 3 slices thick-cut bacon b B 1 Tbsp. olive oil b B 2 Tbsp. cognac or brandy b B 2 Tbsp. low-sodium chicken broth b B 1 tsp. half-and-half or heavy cream b B 1. b Working over a bowl to collect juice, section grapefruits into suprêmes, cutting away all peel, pith, and membranes. [Extracted from the article]

They're easy and affordable to make, always welcome in a lunch box, and often the first things to fly off the bake-sale table. Armagazine.com/masala-chai-brownies PER BROWNIE: 413 CAL; 17G FAT (3G SAT); 2G PRO; 66G CARB (2G FIBER, 51G SUGARS); 203MG SODIUM I "These brownies came out rich and dense - just how brownies should be. KITCHEN-SINK BROWNIES Stir ¾ cup B mixed nuts b and ½ cup B butterscotch baking chips b into batter. While brownies bake, beat together ¼ cup softened B butter b , 4 oz. softened B cream cheese b , and 1 tsp. B vanilla extract b . [Extracted from the article]

B 2. b For pistachio butter, blend remaining ½ cup pistachios in a small food processor until very smooth and slightly loose consistency, about 5 minutes. Transfer pistachio butter to a large bowl; add cream cheese, avocado, 1 cup yogurt, the cornstarch, and remaining ¾ cup white sugar. Container sour cream b B 2 Tbsp. cornstarch b B 2 Tbsp. butter, softened b B 2 vanilla beans, split lengthwise, seeds scraped and reserved b B 3 cups whipping cream b B ¼ cup plus 1½ Tbsp. powdered sugar b B 2 (4-oz.). [Extracted from the article]

Add a cheese rind for extra umami. i B 2 cups savory vegetable scraps (onions, leek tops, mushroom stems, squash peels) b B 1 cup sweet vegetable scraps (carrots, celery, parsnips, golden beets, fennel, corn cobs, pea pods) b B 2 tsp. olive oil b B 2 cloves garlic, smashed b B 5 sprigs thyme b B 1 bay leaf b B ¼ tsp. black peppercorns b B 1 qt. water b B 2 Tbsp. dry white wine (optional) b B ½ tsp. salt, plus more to taste b B 1 (2-inch) Parmesan cheese rind (optional) b B 1. b Chop vegetable scraps into 1-inch pieces. Think twice before tossing out veggie trimmings, wilted berries, or the juice at the bottom of your pickle jar. Just trim off any mushy or moldy bits. i B ½ cup milk b B ¼ cup canola oil b B 1 egg b B 1 tsp. vanilla extract b B 1¾ cups flour b B ½ cup sugar, plus 1½ tsp. for sprinkling b B 2 tsp. baking powder b B ½ tsp. salt b B 1 cup chopped ripe strawberries b B 1. b Preheat oven to 375°F. You might just create a new signature snack. i B 1 cup flour b B ½ tsp. baking powder b B ½ tsp. baking soda b B ¼ tsp. salt b B ¼ cup butter, softened b B ¼ cup vegetable shortening b B ½ cup white sugar b B ½ cup packed light brown sugar b B 1 egg b B 1 Tbsp. milk b B 1 tsp. vanilla extract b B 1 cup chocolate chips (dark, semisweet, milk, white, or a mix) b B ½ cup regular rolled oats b B ½ cup chopped nuts (pecans, almonds, peanuts, walnuts, hazelnuts, or a mix) b B 1/3 cup mini pretzels or potato chips, coarsely crushed b B ¼ cup sweetened coconut flakes b B ¼ cup small dried fruit (such as raisins, dried cranberries, or chopped dried apricots or figs) b B 1. b Positions racks in upper and lower thirds of oven; preheat to 375°F. [Extracted from the article]

"I know everybody can't live on a farm like I do", Kaleb says, "but we all need farms in our lives." KALEB'S PHILOSOPHY "Grow the food you love to eat, and the rest is fun." KALEB'S BEST FOOD MEMORY "Almost every Sunday, my mom I (pictured, left) i would preset the oven to bake meatloaf, green bean casserole, and baked potatoes while we were at church. In videos and posts that take followers from the soil inhis garden to the cutting board in his kitchen, accountant-turned-content-creator Kaleb Wyse shares his passionfor planting. [Extracted from the article]

Can diced tomatoes, drained b B ¼ cup chopped fresh basil, plus whole leaves for garnish b B 2 cloves garlic b B 1 Tbsp. dry red wine b B 1/8 tsp. plus ½ tsp. salt b B 2¾ cups water b B ¾ cup quick-cooking polenta b B 1 cup grated Pecorino Romano cheese b B 2 Tbsp. butter b B 2 cups very thinly sliced zucchini b B 1½ cups finely shredded Italian-style cheese b B 1. b Preheat oven to 350°F. B B 1 tsp. kosher salt b B ½ tsp. black pepper b B 1 (12-oz.) Cans tuna packed in olive oil, drained and crumbled b B 1 cup frozen peas, thawed and drained b B 1 tsp. Substitute three 14-oz. pkg. frozen grilled eggplant slices, prepared according to package directions.] i B 1 tsp. kosher salt b B 1 Tbsp. olive oil b B 1½ cups grated Parmesan cheese b Make Béchamel Sauce B 1. b Melt butter in a large saucepan over medium heat. [Extracted from the article]

Italian seasoning b B ¼ tsp. black pepper b B ½ tsp. fennel seeds, crushed b B 1¼ cups grated Parmesan cheese b B 12 lasagna noodles b B 1 egg b B 1 (15-oz.) Can diced tomatoes with green chiles b B 1 cup low-sodium chicken broth b B 2 Tbsp. sour cream, plus more for garnish b B 2 tsp. cumin b B 1 tsp. ancho chile powder b B ½ tsp. dried oregano b B ½ tsp. salt b B ¼ tsp. chipotle chile powder b B 3 lb. chicken thighs, cooked, skin and bones removed, and shredded b B 1 (8-oz.) Italian seasoning b B 1 tsp. garlic powder b B ½ tsp. crushed red pepper (optional) b B ¼ tsp. black pepper b B 2 cups shredded part-skim mozzarella cheese (8 oz.). [Extracted from the article]

HEALTHY TRICKS B The gyro on the right has 199 fewer calories and 10 fewer grams saturated fat than the recipe on the left, and has three times the fiber. Indulge in meaty gyros and spicy cream cheese-stuffed burgers. Tzatziki Sauce each. armagazine.com/lamb-beef-gyros PER SERVING (2 FILLED PITA HALVES): 524 CAL; 27G FAT (11G SAT); 31G PRO; 39G CARB (3G FIBER, 3G SUGARS); 905MG SODIUM I "This has excellent meat texture for slicing. [Extracted from the article]

Once you discover (or remember) how versatile, sustainable, and healthy mushrooms are, you'll want to find all sorts of ways to sneak more fungi into your diet. b Mix It up With Mushrooms B NO PURCHASE NECESSARY TO ENTER OR WIN. b Subject to Official Rules at armagazine.com/mushrooms. Soak dried mushrooms in hot water 20 minutes, then strain (reserving liquid), rinse, and use both the mushrooms and the liquid-turned-stock. b VOTE (AND WIN!) I Visit i armagazine.com/mushrooms to vote for your favorite "Mix It Up with Mushrooms" recipe - and be entered for the chance to win $1,000! B The average American eats 3 pounds of mushrooms every year, according to USDA estimations, but we're making the case for upping your intake. [Extracted from the article]