Pupils at Stewart give their take on cucumbers. From base still left, clockwise: Zariah Rayos, Ashden Munson, Quentin McKenney, and Waya Lewis (Courtesy of Liz Goodwin)
Volunteer Becky Widmer teaches kids about in which the day’s balanced snack arrives from, in advance of they get a possibility to sample it. (Photograph courtesy of Kerri Bell)
Mid-Prairie College student Lisette Rodriquez Yoder holds up a chart exhibiting different varieties of apples (Courtesy of Kerri Bell)
WASHINGTON — Close to 12 decades ago, the Iowa Division of Community Overall health released the statewide “Pick a Greater Snack” program. In many years due to the fact, people concerned have tailored the balanced dwelling outreach, earning it their very own. The new variation, as operate by Washington County’s ISU Extension Company, is identified as TryDay.
After a thirty day period, staff members and volunteers stop by Kindergarten, initially grade, or second quality classrooms (based on the creating,) to introduce a new fruit or vegetable, discuss about wherever it will come from, and give it a style.
“The children get to see it, look into it, use all their senses,” Amy Inexperienced, Washington County 4-H and youth coordinator claimed. “They study about how it is developed, understand about where it is grown, study about how it is harvested, strategies to take in it, how it allows their human body, and then they get to consider it.”
Green stated the classes had been on-manufacturer for the regional team.
“Healthy Residing is a precedence matter of 4-H, so it aligns very a great deal with what our objectives are in reaching youth,” she explained.
The classes stick with the young ones. Environmentally friendly reported she was typically greeted by more mature pupils when she frequented buildings.
“I was at the middle faculty carrying out a distinct program with eighth-graders, and a number of children requested me, ‘Do you have our treats?’” she claimed. “They could don’t forget to back again when they had been in first grade and experienced that software. That is powerful for us, to present that individuals lessons stuck with them … and hopefully it is impacting some of their choices.”
It helps that Green’s visits are a special situation, not a schedule interaction with moms and dads or academics.
“The extension has that privileged placement in that we get to be the guest speaker, and the distinctive human being,” she claimed. “And the unique human being that brings snacks is a actually specific man or woman. So the youngsters genuinely hear, and they’re all engaged, and they are listening and absorbing it … the young children hear to us, form of in a various way.”
The lessons occur with four policies, which are posted in lecture rooms and all around cafeterias.
Be brave, consider new issues
If you consider it, and you don’t like it, it’s Ok
Under no circumstances at any time say, ‘Yuck’
Use your manners
“It’s a great way, the complete constructing can use that language and communicate about these matters,” Green said. “These regulations are not just throughout attempt day, but these regulations also implement at the lunch room, and also at a restaurant.”
Instructors claimed they had been delighted with the method.
“It’s so important for our children to know today where our foodstuff comes from, how it is developed,” Mid-Prairie Next Grade trainer Kerri Bell claimed. “Oftentimes we have children that have by no means attempted that fruit or vegetable, and like it.”
The little ones, for their element, are also enthusiastic about TryDay.
“They appreciate it when she will come in, and they are extremely straightforward about no matter whether they like some thing or do not like something,” said Stewart Elementary very first quality instructor Liz Goodwin. “They certainly enjoy an excess snack, and it’s good that it’s a balanced 1.”
It’s been a delicious year at Food & Wine, as we’ve published hundreds of new recipes from decadent desserts to mouth-watering main courses. Each year there are always a handful of standout dishes that really make an impact. As we look back on 2022, we’ve rounded up our readers’ favorite recipes, from an Italian wedding risotto that’s both rich and creamy to a smoked brisket that falls right off the bone. Read on to discover the 25 recipes our readers loved most this year.
Italian Wedding Risotto
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
Inspired by the classic Italian wedding soup, this hearty risotto is filled with just-wilted spinach and topped with crispy, garlicky meatballs. Use a cookie scoop to quickly portion out the meatballs; make a double batch and freeze half to whip up this risotto in a flash. Remove the risotto from the heat while it’s still a little soupy—it will thicken slightly as it rests.
Reverse Sear Steak
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Learning how to reverse-sear means you can serve steakhouse quality meals in your own kitchen. The trick to this ingenious cooking method is to first cook the steak in a low oven, then transfer it to a blazing hot skillet to quickly sear both sides. The result is a steak with a deeply browned crust and an inside that is evenly cooked. This method is especially helpful when cooking thick steaks; it allows the meat to cook exactly to your taste without overcooking or even burning the exterior of the steak. Although this steak is delicious straight out of the skillet, we added a buttery wine pan sauce to finish off the dish. The recipe for the herb butter added to the sauce makes more than you will need, and is very handy to have around to dress up a pot of rice or vegetables at the last minute.
Turmeric-Poached Eggs with Chive Biscuits and Lobster Gravy
Photo by Jennifer Causey / Prop Styling by Julia Bayless / Food Styling by Ruth Blackburn
This decadent brunch dish is reminiscent of crawfish étouffée, but with the West Coast vibes found all over the menu at chef Brooke Williamson’s beachside restaurant complex, Playa Provisions. Lobster lends the gravy rich flavor, while the turmeric eggs add a sunny pop of color. Make the lobster gravy the day beforehand and reheat it gently to make brunch an easier lift.
Smoked Brisket
Andrew Thomas Lee
This smoked brisket is self-taught barbecue expert Matt Horn’s signature recipe — the star of the menu at his restaurant, Horn Barbecue, in Oakland, California. The 2021 Food & Wine Best New Chef spent weeks perfecting this recipe, and says time is the most important ingredient in this dish. You need to be patient while the meat’s internal temperature rises to 203°F (95°C), but it’s worth it when your smoked masterpiece is ready.
Japanese 7-Eleven Egg Salad Sandwich
Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
Jason Diamond’s desire for the famous Japanese 7-Eleven egg salad sandwich inspired him to recreate it at home. Kewpie mayonnaise is key to this recipe — made with only egg yolks and rice or apple cider vinegar — along with a fluffy Japanese milk bread and just the right ratio of whites to yolks.
Artisan Pizza Dough
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Despite its reputation as a convenience food, the most essential element of great pizza is time. A slow fermentation gives our pizza dough its chewy-crispy texture and depth of flavor. It starts with your choice of sourdough starter (aka levain) or a simple mixture of flour, water, and active dry yeast (poolish) left to ferment for 12 hours. Both options start fermentation and build flavor in the dough overnight. Strategic stretching of the dough during the initial fermentation stage develops gluten and makes the dough evenly elastic and forgiving to work with. Each 9-ounce dough ball will make one 10-inch pizza, a personal-size pie that’s also easy to maneuver around home countertops and ovens. This overnight dough is easily doubled for pizza parties. Not cooking for a crowd? The raw dough may be frozen.
Adobo Chicken Wings
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Kay E. Clarke
“This dish is fully inspired by my dad,” says chef Anna Swann. “His family’s chicken adobo is the first Filipino dish he taught me how to make when I first started getting into cooking.” At her pop-up, Ulam, in Dallas, Swann combines the flavors of chicken adobo with another childhood favorite, fried chicken wings. The resulting Adobo Chicken Wings are flavored to the bone thanks to a stint in an umami-rich soy sauce and vinegar marinade. While they bake, the marinade is cooked down to concentrate its flavors — the better for tossing the cooked wings in — adding a final, sticky, finger-licking layer of deliciousness. “This dish was a natural blend of the two dishes, an ode to some of my favorite meals he cooked for us,” Swann says. “I also think this dish shows the beauty of Filipino food. How it can take simple ingredients and the end result is a rich complex layering of flavors. So simple, but so good!” Serve the Adobo Chicken Wings as Swann does, with steamed rice and a bright and acidic Filipino Pico, which combines chopped fresh tomatoes with herbs, fish sauce, and thin slices of serrano chile.
Louisiana Red Beans and Rice
Photo by Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
“Everyone with roots in southern Louisiana, where red beans and rice is a staple, thinks that their mom makes the best version,” says 2019 F&W Best New Chef Kwame Onwuachi. “But I’m the only one who’s right. Growing up, my mom used this recipe as a base, sometimes adding in smoked turkey necks or smoked, spiced, and cured tasso ham, in addition to the ham hocks and andouille sausage that impart their smoke, fat, and spice to the Holy Trinity (celery, bell peppers, and onions) and, of course, the sturdy red kidney beans.” To read more about how Onwuachi takes inspiration from Louisiana foodways, and for more great Southern recipes like this, see his story, “In Her Footsteps.”
Citrus and Fennel Chicken with Olives and Calabrian Chiles
Photo by Victor Protasio / Food Styling by Torie Cox / Prop Styling by Claire Spollen
A mix of citrus, buttery olives, and spicy, oil-packed chiles punches up the flavor of braised chicken leg quarters in this standout recipe. Toasted fennel seeds and dry sherry add a pleasant warmth to the sauce, which begs to be served with a baguette for sopping.
New Orleans-Style Jambalaya
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Audrey Davis
This hearty Creole jambalaya is smoky, aromatic, and just a little bit spicy. Rendered fat from a combination of andouille sausage, bacon, and smoked sausage serves as the base, and the dish keeps building from there. Take the time to cook each element of the jambalaya to add browned, caramelized flavor. Make sure to save the shells when peeling and deveining the shrimp, as they’ll be used for a homemade shrimp stock that goes in towards the end.
A Proper Shrimp Boil
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Mary Clayton Carl
Food & Wine editor-in-chief Hunter Lewis grew up in North Carolina obsessed with peel-and-eat shrimp, especially those fished out of pots of Frogmore stew in the South Carolina Lowcountry and those cooked and spiced like Maryland crab farther north. Now, he lives in the Deep South, where his shrimp boil has taken on a slight Cajun accent. It still bobs with corn and potatoes, but the Italian sausage is andouille, the Old Bay spice mix is sometimes Zatarain’s, and the wild shrimp is always sweet, plump, and scooped from the Gulf. While all of those ingredients are essential, Lewis says the real flavor from a boil comes from a potent cooking liquor, loaded with alliums, lemon, spices, and a bottle each of white wine and clam juice.
Buttery Shrimp with Peas and Potatoes
Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Kathleen Cook Varner
Unlike their larger, late-season siblings, baby veggies are supremely quick to cook. Creamy new potatoes add substance to this quick one-pan skillet dinner of tender shrimp, fresh shelling peas, and dill, which come together in a sweet and buttery broth laced with cream.
Spinach Maria
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Spinach Maria is a classic dish originating from Calhoun’s, an east Tennessee BBQ joint. It’s made with lots of spinach, Monterey Jack cheese, and crushed red pepper. The cheese sauce is rich with warmth from the cayenne and nutmeg, and the extra layer of melted cheese on top makes it perfectly indulgent. As tasty a side dish as this is, it’s also great served as a dip with toasted pita wedges or tortilla chips. You can customize the sauce however you want by adding more garlic, or chopped hot chiles, pickled peppers, herbs, or even crabmeat.
Chicken Breasts with White Wine Pan Sauce with Crème Fraîche and Spring Herbs
Photo by Greg DuPree / Food Styling by Micah Morton / Prop Styling by Audrey Davis
This simple white wine pan sauce enriched with créme fraîche and a generous handful of tender fresh herbs like tarragon, dill, and chives makes smart use of the pan drippings from pan-roasted chicken breasts. Simply pan-roast airline chicken breasts, set them aside to rest, and then, while the chicken is resting, use the drippings to build the flavor-packed white wine pan sauce, which comes together in about 10 minutes and delivers an elegant, silky texture. The delicate flavors of the white wine pan sauce are also a good pair for thick fillets of trout, salmon, or halibut, which may be substituted for the chicken breasts. To make this pan sauce from other proteins, start from step 2, working with 1 tablespoon of reserved drippings, and proceed as written.
Soppressata Pizza with Calabrian Chiles and Hot Honey
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Take a little soppressata, some chopped Calabrian chiles, and a drizzle of hot honey, and you’ll end up with the pizza of the moment. Calabrian chiles, fiery chiles from Italy, add heat and a distinctly fruity flavor to this pie. The hot honey mirrors the flavors of the chiles, and adds a touch of sweetness.
Short Rib Chili
Photo by Victor Protasio / Food Styling by Tyna Hoang / Prop Styling by Christina Daley
Fresh jalapeños, smoky chipotles in adobo, and fruity ancho chile powder give this thick, meaty short rib chili layers of heat, while red wine and tomato add acidity to balance out the richness of the tender short ribs. For a more budget-friendly option, substitute cubed beef chuck roast for the short ribs. Homemade pickled red onions provide a colorful, tasty, crunchy topping.
Burnt Ends with Bourbon Sauce
Photo by Victor Protasio / Food Styling by Torie Cox & John Somerall / Prop Styling by Audrey Davis
The crispy, caramelized “burnt” pieces of a smoked brisket are often the best part because the flavor is concentrated and the texture is pleasingly chewy. This recipe creates an entire baking tray of crispy pieces, so there are plenty to go around. Chef Matt Horn likes to serve these with slices of white bread; he shared his step-by-step process for making Burnt Ends with us, from seasoning the brisket to caramelizing the sauce on the cubed meat. If you spend a lot of time barbecuing, you will try out literally hundreds of rubs, not to mention cooking sauces, table sauces, mops, binders, and pastes. Eventually, you will settle on an all-purpose rub that adds loads of flavor to just about anything you put in the smoker. Horn Rub is chef Matt Horn’s go-to rub; he keeps it close at hand at all time, and uses it to generously season these savory burnt ends. Instead of vinegar, Horn’s thick, sticky Bourbon Sauce gets its kick from its namesake: bourbon. For a classic sauce with Kentucky roots, use dark molasses in place of the honey. This recipe works well with any type of barbecue, and Horn loves it in baked beans, too.
Frozen Salted Espresso Martinis
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
If you’re an espresso martini fan, you’ll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they’re processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso’s bitterness. Make sure to chill the glasses before serving and enjoy right away.
Pepperoni Rolls with Garlic-Anchovy Marinara
Photo by Jen Causey / Food Styling by Melissa Gray / Prop Styling by Christina Daley
The pepperoni roll is a West Virginian lunch or snack in which spicy, garlicky pepperoni is stuffed inside a soft yeasted bread roll. When it bakes, the oil from the pepperoni seeps into the bread for delicious results. Adding cheese is optional — we’ve gone for provolone here, whose salty, mildly sweet flavor balances the pepperoni beautifully (not to mention, it gets nice and melty too). The roll itself also has some sweetness from honey. We’re serving the pepperoni rolls appetizer-style with marinara sauce on the side that’s been bolstered with caramelized baked garlic and salty anchovies. Add them to the menu for your next party or tailgate.
Sautéed Italian Sausage with Onions and Peppers
Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Searing sweet Italian sausage in a dry skillet renders the fat, resulting in a deliciously crispy sausage. Tender bell peppers add a welcome vegetal sweetness to this one-pan dinner while they cook down in a blend of savory chicken broth and tangy vinegar perfect for sopping up with crusty bread. Sausage, peppers, and onions is a great dinner to pair with a red wine, says sommelier Theo Lieberman of Pasquale Jones in New York City, who provided the inspiration for this recipe. To go with the sausage, peppers, and onions, he says, “I’ve been digging Forlorn Hope’s Queen of the Sierra red — I like it chilled. It’s easy to drink and lends itself to all kinds of food.”
Beer-Battered Fish Tacos
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
In this taco recipe, IPA adds depth to the crunchy coating on beer-battered cod fillets while the fish inside cooks to flaky and tender perfection. The tacos also feature bright homemade pickled red onions and a cabbage slaw that gets tart creaminess from lime crema and a hint of sweetness from honey. (If you can’t find crema Mexicana, use four tablespoons of crème fraîche or sour cream mixed with half a teaspoon of lime juice.) Everything gets piled into charred corn tortillas and garnished with thinly sliced radishes, cilantro sprigs, and a drizzle of reserved lime crema, plus more fresh lime juice if you’d like. To prevent the fish from sticking to the bottom of the pot when frying, hold the fillet halfway into the oil for a few seconds in order to create a skin on the batter, and then slowly lower it fully into the oil.
Classic Cheese Pizza
Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis
Sometimes all you want at the end of the day is a simple cheese pizza. This recipe turns simple into sublime with the addition of an exceptional pizza dough, low-moisture mozzarella cheese, and an easy to make tomato sauce that hits all of the right sweet and savory notes to marry all of the flavors in this pie. A simple garnish of fresh herbs, and you’ve got perfection on a plate.
Limoncello-Ricotta Cheesecake
Photo by Fred Hardy II / Food Styling by Ruth Blackburn / Prop Styling by Christina Brockman
Limoncello — the sweet, potent Italian lemon liqueur made by steeping lemon peel in grain alcohol or vodka — is the star of this silky, creamy dessert. The filling is lightened by the addition of ricotta cheese, and boasts citrusy flavors from both the fresh lemon juice and limoncello. Mixing the filling with the paddle attachment of a stand mixer creates less air, resulting in a creamier cheesecake with no air bubbles. Make sure you wrap the cheesecake well with foil so there are no leaks. To make the water bath without having to juggle a large pan full of water, place the cheesecake in the roasting pan in the oven, then add the water. The basil garnish balances the lemon nicely, but feel free to swap in berries or mint if you prefer.
Peach Salad with Peanuts and Chile
Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen
Spicy chiles and sweet peaches come together in this simple, summery salad perfect for backyard parties. Lemon vinegar and manuka honey lend each bite a sweet-tart zing and silky texture, amplifying the juiciness of fresh peaches. The sweet honey mellows the sharp and punchy lemon vinegar, adding brightness without overpowering the delicate fruit. Avoid using Meyer lemon vinegar, which will be too sweet once combined with the honey. Long, thin and vibrantly colored, Holland finger chiles, or Dutch chiles, add a moderate jalapeño-like heat to the fragrant dish. Lean on this stunning salad when peaches are at their prime to showcase the best of summer produce. Freestone peaches, such as July Prince, release cleanly from the pit making slicing a breeze, while clingstone peaches, like Flavorich, are typically smaller, juicier and slightly sweeter but can be more challenging to cut. Top a generous serving with grilled chicken or shrimp for a hearty main course. Infused with peaches and chiles, leftover dressing on the platter makes a great addition to spicy margaritas or combined with smashed blackberries for a quick shrub.
Soft-Cooked Eggs with Hollandaise and Ham
Photo by Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Winemaker André Mack shared the recipe for this elegant breakfast dish of ham thinly sliced with eggs and hollandaise. The salty ham complements golden, jammy egg yolks and a simple hollandaise, showcasing the excellence of each ingredient in this classic dish. Patience is key with hollandaise; adding only a little butter at a time helps the sauce come together without breaking. At & Sons, his ham and wine bar in Brooklyn, Mack uses Mangalista ham in this recipe, but any thinly sliced ham will do nicely. Mangalista ham is smoked over hardwood, giving it a deliciously savory flavor, but also high in fat, so it stays moist and tender even after smoking.
Lentils (dal) have been an integral part of Indian cuisine since time immemorial. They not only add a dose of nutrition to any meal but are also extremely delicious. Not only this, there’s an endless variety of dals that one can make. And one such staple dal commonly cooked in Indian households is urad dal or black gram. It is high in fibre, helps in improving digestion and can be used to make a wide array of delectable dishes. Urad dal is traditionally cooked in a pressure cooker as it yields the best results. However, if you don’t have access to a pressure cooker and are wondering how to cook urad dal, fret not, we’ve got you covered. Here we bring you some tips that’ll help you make that perfect bowl of urad dal without using a pressure cooker. Take a look.
Also read: Weight Loss: How To Make Urad Dal Without Oil To Shed Some Kilos (Recipe Inside)
Here’re Some Tips To Cook Urad Dal Without Pressure Cooker:
1.Use A Microwave
If you do not have a pressure cooker and are running short of time, then using a microwave is the best option for you. Add 2 cups of water for each cup of dal in a microwave-proof bowl and cook for around 15-20 mins on high heat. (Don’t forget to cover it with a lid.)
2.Cook On Stove Top
For this method, make sure to soak the dal for at least 1-2 hrs before you plan to cook it. This will allow it to become softer. To cook, use a ratio of 2:1 for water to dal. Once the water comes to a boil, lower the flame and allow it to simmer until it reaches the desired consistency.
3.Use A Copper Vessel
Another great way to speed up the process of cooking urad dal is to use a copper vessel. These utensils provide consistent heat throughout the cooking period and can yield similar results as a pressure cooker. However, keep everything ready prior to beginning this process as making urad dal in a copper vessel would make it hot sooner than your anticipation.
Also read: Urad Dal For Health: 8 Benefits Of Including Split Back Gram In Your Diet
4.Cook In Slow Pot
A slow pot, also known as a slow cooker, allows you to cook your food at a lower temperature than conventional cooking. This method may take some more time than the others but the result will definitely be worth it. Slow cooking allows the flavours to get fully infused into the dal.
So, what are you waiting for? Try out these tips and let us know how they worked for you in the comments section below.
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The holidays and chilling temperatures are upon us, drawing us into a world of family and friends, warmth, and food. Many of us love to look at cookbooks at any time of year, but the full-on entertainment season adds a bit of sparkle to search for a new dish or a reminder of an old family favorite. The Scott County Public Library has a fabulous collection of cookbooks, from the healthy to the decadent, but the staff would like to mention some of their favorites.
Cravings: Recipes for All the Food You Want to Eat (2016) by Chrissy Teigen. Filled with fabulous recipes, life hacks, and fun, snarky stories to go along with the food, Teigen’s collections are a must-have. Roseann from the youth department recommends all of Teigen’s books and enjoys the writing as much as the ideas.
The Moosewood Restaurant Table: 250 Brand-new Recipes from the Natural Foods Restaurant that Revolutionized Eating in America. The Moosewood Restaurant cookbooks are recommended by Mary Lou from the youth department, and this is the newest one. They are amazing in their creative use of flavors that take vegetarian cooking to an entirely different level. This restaurant has been presenting gorgeous, sensuous yet healthy food for nearly fifty years and these are some of their best ideas.
Reader’s Digest Low-Fat, No-Fat Asian Cooking: 150 Simple, Delicious Recipes for a Healthier You compiled by Reader’s Digest, is another healthy but delicious selection. We may need to look closely at these recipes once we finish the holidays! Jessica from the circulation department especially recommends the Chinese Walnut Chicken on page 111.
The Elder Scrolls: The Official Cookbook by Chelsea Monroe-Cassel. Based on the award-winning Elder Scrolls game series, this cookbook will appear to take you back to a medieval, Game of Thrones sort of world with tempting recipes like Leek and Cheese Crostata. Imperial Mushroom Sauce, and Lavender and Honey Bread. The recipes are presented with a handy skill-level gauge so cooks can find recipes most suited to their culinary expertise.
Bluegrass Winners: A Cookbook. This has become a classic here in central Kentucky and Kelly from the youth department highly recommends this collection of recipes from famous horse farms throughout the region. You can replicate entire dinners, or just pick a favorite dish. Melissa from the adult services department loves the new potato casserole on page 195 for potlucks and everyday suppers.
The Best of Irish Country Cooking: By Nuala Cullen is filled with hearty fare excellent for a cold winter’s night, but with lighter and elegant fare suitable for any time. This cookbook contains gorgeous photographs of Ireland along with the delicious recipes. Jessica of the circulation department recommends Stuffed Pork Chops with Potato Apple Fritters and for dessert try the Queen of Puddings made with milk, cream, breadcrumbs, and raspberry jam.
What about special cookbooks from our Kentucky Room? Not only do we have some fine southern and Kentucky-specific cookbooks, but we also have a small collection of locally produced collections.
The Historic Kentucky Kitchen: Traditional Recipes for Today’s Cook by Dierdre Scaggs is recommended by Julia of the adult services department. You will find an intimate connection to our ancestors’ lives within these pages and enjoy the taste of their favorite dishes.
Kentucky’s Cookbook Heritage: Two Hundred Years of Southern Cuisine and Culture is interestingly enough, a book about cookbooks. Enjoy this fascinating history of our food culture, highlighting famous people along the way including Nancy Green, the original “Aunt Jemima” advertising persona, who was born in Montgomery County.
A Culinary History of Kentucky: Burgoo, Beer Cheese and Goetta by Fiona Young-Brown. Find recipes for truly traditional Kentucky fare in this collection which includes many we know and love such as beer cheese, but also lesser-known entries such as poke sallet and yes, moonshine.
If you are looking for Scott County-specific recipes, you can even find those wonderful little cookbooks produced by various churches and charities here! Often these contain true gems and the most wonderful comfort food of all, with ingredients readily available.
Among others we have Treasured Recipes: First Presbyterian Church of Georgetown, Kentucky; Scott County Senior Citizens Cookbook; Tried and Proven Recipes by Women’s Society of Christian Service and More Please: Recipes Compiled by Scott County Arts Consortium, Inc. for the Restoration of the Historic Jail Complex by the Scott County Arts Consortium, Inc. There is something special about opening a cookbook to find a recipe from a local celebrity or personal friend, and if you are looking for a good potluck dish, these are probably your best choice of inspiration.
Finally, don’t forget our digital collections! Both of our e-book platforms (Libby and Hoopla) contain hundreds of titles including more Kentucky-specific collections. These can be opened on a tablet and propped up on the counter for easy viewing without the worry of splashing ingredients on a library book.
Whether you are celebrating the holidays, looking for new ideas, or simply enjoy perusing recipes, check out our section of cookbooks, and be sure to ask our staff for their favorites! Bon Appetit!
If you’ve so much as glanced at a cocktail menu in 2022, you likely encountered miniature cocktails, low-ABV spirits hitting center stage, and Martini madness. But when we weren’t heading out to restaurants and bars to have someone make us a perfectly crafted drink (the post-pandemic shine hasn’t worn off, and likely never will), we were whipping up drinks inspired by those trends at home, from a dirty pasta water Martini, to a party-ready Spaghett. And then, of course, there were the drinks made viral by the Internet, like the Negroni Sbagliato and the Dirty Shirley. Whether you’re feeling a little nostalgic for the year past, or want to give something new a try, read on for our 15 most-read cocktail recipes of 2022.
Frozen Salted Espresso Martinis
Photo by Antonis Achilleos / Food Styling by Chelsea Zimmer / Prop Styling by Hannah Greenwood
If you’re an espresso martini fan, you’ll love this frosty twist. First, brewed espresso is frozen in an ice cube tray; once the cubes are solid, they’re processed with coffee liqueur, vodka, and simple syrup in a blender until smooth. The resulting martinis are well-balanced, with notes of caramel and vanilla. The liqueur and syrup give them subtle sweetness, the vodka adds a smooth element, and the espresso brings earthy bitterness. An elegant sprinkle of flaky sea salt finishes the drinks off, and balances the espresso’s bitterness. Make sure to chill the glasses before serving and enjoy right away.
Frozen Aperol Spritzes
Sarah Boisjoli
The Aperol Spritz — a simple combination of Aperol, Prosecco, and club soda — is easily one of the most celebrated summer cocktails. This recipe is a frozen twist on the classic, and includes orange liqueur for even more orange flavor. Food & Wine’s Justin Chapple originally developed a version of the recipe for Pepe’s Wharf in Provincetown, Massachusetts, and streamlined it here so it’s easy to make in a home blender. For the best results, allow the Aperol cubes to freeze overnight.
Dirty Shirley
Photo by Huge Galdones / Food Styling by Christina Zerkis
Remember drinking Shirley Temples when you were a kid? The cocktail for children has made a comeback, albeit one suitable for adults only. A shot of vodka added to the mixture of ginger ale and grenadine gives it a slight edge, but the maraschino cherry on top keeps things whimsical. Feel free to cut the ginger ale with sparkling water to cut the sweetness, or to swap in lemon-lime soda for the ginger ale if you prefer.
The Monarch Cocktail
Photo by Jennifer Causey / Food Styling by Melissa Gray / Prop Styling by Audrey Davis
Pamplemousse liqueur lends mellow citrus flavor that highlights the grapefruit notes in Lillet Rosé in The Monarch cocktail, a martini-style drink from Shannon Tebay.
Campari Spritz
Photo by Jennifer Causey / Food Styling by Ali Ramee / Prop Styling by Christina Daley
Campari is the slightly bitter cousin of Aperol, an Italian aperitif known as the star ingredient of the popular Aperol Spritz. Here, we swap out the slightly sweeter Aperol with Campari, and mix in a little blood orange juice, Prosecco, and grapefruit flavored sparkling water for an altogether refreshing cocktail. Make on a hot summer day, sit back, and dream of sitting in a café on the Italian Riviera.
Mudslide
Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
Created in the 1970s at Grand Cayman’s Wreck Bar at Rum Point, this potent blend of vodka, Kahlúa, and Baileys Original Irish Cream might taste like a milkshake, but it can’t be ordered virgin because all you’d get is a cup of crushed ice! The trio of alcohol blends into a smooth and velvety cocktail just sweet and chocolaty enough without being cloying. A generous drizzle of chocolate syrup and a bright red maraschino cherry with a dusting of ground cinnamon top off each glass.
Dirty Pasta Water Martini
Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
In place of a drier, juniper-forward London Dry Gin, the Dirty Pasta Water Martini features a herbaceous gin (Vetri prefers Revivalist’s Equinox Expression), which adds a subtle, floral quality to this cocktail and delivers a round gentle sweetness that plays off the salty and starchy pasta water. (If you prefer a vodka-based martini, Vetri recommends another local Pennsylvania-favorite, Boardroom Spirits, a distillery making artisanal vodka in Landsdale, PA.)
Halo-Halo Cocktail
Photo by Antonis Achilleos / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
The name of this striking cocktail created by Justin Ang, lead bartender at The Baldwin Bar in Woburn, Massachusetts, is Tagalog for “mix-mix.” Ang, a native of the Philippines, named it for the icy dessert that layers shaved ice and condensed milk with fruit, jellies, and sweet beans. For this cocktail, Ang blends silver rum, cacaçha, lime juice, and pineapple juice, with ube milk, which gives this concoction its vivid purple hue. He tops the drink with an array of garnishes that echo its namesake dessert, including mint sprigs, dehydrated mango, dehydrated pineapple, and unsweetened flaked coconut.
Aruba Ariba
Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
The best place to sip this classic rum punch is overlooking the sandy swath of Palm Beach at the Hilton Aruba Caribbean Resort & Casino, where bartender Juan “Jocky” Tromp invented it 59 years ago. Fresh pineapple and orange juices paired with sweet, syrupy grenadine tint this vibrant Aruban cocktail a stunning deep orange-red. Despite a blend of vodka, white rum, and crème de banana, this drink does not have a strongly alcoholic bite but rather stays fruity and mellow.
Painkiller
Photo by Antonis Achilleos / Food Styling by Ana Kelly / Prop Styling by Lydia Pursell
Although the exact original recipe is known only to a lucky few, Daphne Henderson’s rum punch with cream of coconut — born at Jost Van Dyke’s Soggy Dollar beach bar — has eased the pain of many who have imbibed it. Silky cream of coconut and a sweet-tart blend of fresh orange and pineapple juices get a delicious hit of rich vanilla and molasses notes from rum in this famously soothing cocktail. A garnish of freshly grated nutmeg lends a spicy aroma to each sip.
Negroni Sbagliato
Matt Taylor-Gross / Food Styling by Lucy Simon
HBO’s House of the Dragon star Emma D’Arcy brought the Negroni Sbagliato in the spotlight, and we can’t stop drinking them.
Ranch Rosé
Photo by Sarah Crowder / Food Styling by Chandra Ram
Ranch Water, a refreshing concoction of tequila, fresh lime juice, and sparkling water, is a tequila highball said to have been created by cattle ranchers in West Texas in the early 1960s. Ranch Water has become more popular in recent years as people seek out cocktails that are low in alcohol. It’s light and citrusy, making it especially drinkable when temperatures climb towards triple digits on a sticky summer afternoon. The components of a traditional Ranch Water cocktail are simple, so use the best ones you can find; a quality tequila and fresh lime juice are essential here. You can use an aged tequila, mezcal, or sotol if you prefer, although the classic version of this drink calls for blanco tequila. The type of sparkling water is also key to this drink’s appeal; you need one that is sharp and extra bubbly. At the Houston bar Eight Row Flint, guests can enjoy several different flavorful takes on Ranch Water, including this colorful version made with blood orange syrup and Lillet Rosé. Eight Row Flint partner and bar director Morgan Weber and his team make large batches of clarified lime juice with lime juice, water and agar to use as a citrus component in this and other cocktails. If you want to keep things simple, just straining freshly squeezed lime juice is enough. The addition of a splash of the French aperitif Lillet Rosé to this cocktail lends it gentle floral flavor notes and a pink hue, while the blood orange syrup adds more sweetness and tart citrus notes, not to mention a striking boost of color. The pinch of dried rose petals on top emphasizes the rose connection, but is optional — this drink is refreshing on a hot summer afternoon or evening with or without the garnish.
Boozy Frozen Strawberry Lemonade
Photo by Antonis Achilleos / Prop Styling by Christina Daley / Food Styling by Emily Nabors Hall
Famed pastry chef Claudia Fleming’s Boozy Frozen Strawberry Lemonade is sweet, zippy, and irresistibly delicious — exactly the kind of drink you want on a hot summer afternoon. The frozen cocktail is made with lemon vodka, Prosecco, basil, limoncello, strawberries, and lemon sorbet, and can also double as a dessert. Once frozen and blended, make sure to serve the lemonade right away so it doesn’t melt.
Spaghett
Photo by Huge Galdones / Food Styling by Christina Zerkis
Want an easy drink with the spirit of a Negroni but the ease of a beer? Try a Spaghett, an easy-drinking hybrid of the two. This refreshing spiked beer is a popular shift drink in restaurants and bars, and an easy choice on a hot afternoon. You can add a squeeze of lemon if you like, but the light beer and bitter aperitif complement each other nicely on their own.
Miami Vice
Photo by Caitlin Bensel / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley
Frozen canned pineapple and bitters-infused strawberries take this daiquiri-pina colada mash-up to the next level.
Our editors love cooking, but you probably guessed that. We also love trying an ever-evolving list of new cooking tools, gadgets, and ingredients just as much as we love trying a new recipe. This year, just as in years past, we found some new stars and discovered even more reasons to love our tried-and-true favorite gadgets. Here’s a list of the Epicurious staff’s favorite cooking stuff of 2022.
Chicken powder
If you want rich, potent chicken flavor, but you don’t have time to make stock, contributor Genevieve Yam recommends Lee Kum Kee chicken powder—and she got commerce writer Wilder Davies fully obsessed with it in August. The powder, when mixed with water, results in a broth that tastes purely, deeply of chicken, without some of the vegetal flavors that often dominate bouillon cubes.
Lee Kum Kee Chicken Powder
Over-the-sink colander
Got a small or slow draining sink? Wilder recommends opting for a colander that suspends over the top of your sink via adjustable handles. You can strain pasta without worrying about food touching the bottom of the sink, or being contaminated by those dishes that piled up while you were cooking. Plus, it can work double duty as a drying rack.
Over The Sink Stainless Steel Oval Colander with Fine Mesh
Year & Day low serving bowl
Everyone needs a good serving bowl. Epicurious staff writer Emily Farris did a deep dive to find the best one, and she thinks that the Year & Day low serving bowl offers just the right size, depth, and simple elegance. Trust us: Your pasta will look stunning in it.
The Nomad briefcase grill
This past summer we went hard on grilling, attempting to find the best gear for many, many types of outdoor cooks. While testing portable grills, reviews editor Noah Kaufman became enamored with this briefcase-shaped grill from Nomad: It’s ideal for tailgating (Super Bowl LVII, here we come).
Quarter sheet pan
Noah found having smaller sheet pans on hand—a quarter size instead of the more common half sheet pan)—was crucial this year. This set of two from our favorite brand has allowed him to cook multiple dinners at once, appeasing the palates of his picky-eating kids and the adults in his home with minimal effort.
Nordic Ware Aluminum Commercial Baker’s Quarter Sheet Pans, 2-Pack
Jack Stack barbecue meat & poultry rub
Looking for a new all-purpose seasoning? Senior commerce writer Emily Farris recommends Jack Stack Barbecue Meat & Poultry Rub. “It’s salty but not too salty, spicy but not too spicy, and sweet but not too sweet, with garlic and hickory smoke too,” Emily explains. “It hits all of the Kansas City barbecue notes but it doesn’t necessarily make food taste like barbecue. It just makes food taste better.”
Jack Stack Barbecue Kansas City Meat & Poultry Rub
Oxo Good Grips small citrus juicer
This durable citrus juicer comes with a measuring cup, so you know exactly how much zingy lemon juice you’re adding to a dish.
OXO Good Grips Small Citrus Juicer
The Meater smart thermometer
If you don’t have one already, you really need a meat thermometer. It’s the only way to ensure that your protein is cooked exactly how you want it, especially when you’re grilling and smoking. This smart wireless meat thermometer connects to your phone; it’s one of the most convenient, accurate, and easy-to-use models we’ve ever tried.
The Meater Plus Smart Thermometer
Bissell CrossWave floor and area rug cleaner
If there was one cleaning product that changed the game for us this year, it was the mop vac. This cleaning gadget does what it says: it mops and vacuums your floors. It’s a very powerful tool for messy cooks who are prone to coffee spills, splattering sauces, and rogue olive oil application.
Bissell CrossWave Wet-Dry Vacuum
KitchenAid shaved ice attachment
This shaved ice maker attaches to your KitchenAid, meaning slushies, frozen cocktails, and layered summer desserts are possible in your home kitchen.
KitchenAid Shave Ice Attachment
Anova chamber vacuum sealer
A chamber sealer seals food by creating a vacuum within the machine’s walls, rather than by simply removing air and sealing the edge (as an edge-sealer does). They’ve typically been reserved for chefs and industry pros, but Noah loved the Anova Precision Chamber Vacuum Sealer for its comparatively compact size and affordable price.
Frosting bulbs
Wrestling with piping bags can be annoying even for the most seasoned bakers. These silicone bulbs are easy to maneuver and ideal for frosting holiday cookies—and they’re dishwasher safe.
Prepworks by Progressive 8-Piece Frosting Bulb Decorating Kit
Meyer stockpot
This stockpot’s unique structure and build are meant to prevent boil-overs—it’s perfect for the distracted parent who’s doing six other things while they’re making mac and cheese.
Bowl scraper
This flexible, curved cousin of the bench scraper allows you to scrape every last bit of batter from your bowl. The best ones are large and have an asymmetrical D-shape, so they’re easy to manuever around any type of bowl. Read more about why Wilder loves them.
Weber wide spatula
Bigger is, in fact, better when it comes to grilling spatulas. This tool makes flipping big burgers a cinch, and means you’re less likely to lose stray asparagus stalks to the flames.
Weber Original Wide Spatula
Stainless steel sauce cups
If you want to cook like a pro, then you need to make sure your workstation is set up like one. Genevieve uses these small sauce cups to hold her spices, herbs, and chopped vegetables, so the cooking and the clean-up afterwards move more quickly.
Stainless Steel Sauce Cups 2.5 ounces
Bee’s Wrap bag
Let the record show that in April 2022, Bee’s Wrap finally released reusable bags and we were eternally grateful.
Building brick waffle maker
Emily Farris purchased this Lego-inspired brick waffle maker and took the concept of playing with food to the next level for her kids. Build towers of fluffy waffles instead of gingerbread houses this holiday season. It’s the perfect gift for the six-year-old who builds Lego sets designed for adults (and loves to brag about it).
Waffle Wow! Building Brick Waffle Maker
Breville Joule oven/air fryer
The Joule Oven Air Fryer Pro has an autopilot feature that automatically adjusts how much heat is used during cooking—and where within the oven that heat is coming from. It’s our favorite air frying toaster oven of the year.
Breville Joule Oven Air Fryer Pro
Chimney starter
A chimney starter came in handy when we took on hundreds of grilling sessions this year to test gear: It’s the fastest and easiest way to get a charcoal grill or offset smoker fired up.
Napoleon Jetfire Chimney Starter
Nespresso machines
While Emily Farris doesn’t consider herself a coffee snob, she does have certain standards when it comes to her morning cup. And this Nespresso machine more than meets them. This isn’t the machine for coffee geeks, but it is the machine for people who want a convenient, delicious shot of espresso.
Nespresso Vertuo Plus Deluxe with Aeroccino Milk Frother
Cake lifter
Is there anything sadder than baking a perfectly golden cake, only to break it in half when you’re trying to place it on your cake stand? Cake lifters are essentially pizza peels for cake, and they make the transition from pan to plate beautifully seamless.
Boska cheese slicer
Pro tip from a pro bartender: The best way to make a citrus twist isn’t with your standard y-peeler, but with a cheese slicer.
Aebleskiver pan
Aebleskiver pans are good for more than just aebleskiver, which is why Wilder loved having one this year to make Japanese takoyaki and buckwheat-based Dutch poffertjes.
Norpro Nonstick Aebleskiver Pan
Immersion blender
Emily Farris says that, if asked to choose between a food processor, Vitamix, or immersion blender for pulverizing and puréeing, she’d choose the immersion blender all day, every day. It’s a hot take, but we respect it.
Cuisinart Smart Stick Immersion Blender
Over-cabinet garbage bowl
Associate commerce director Emily Johnson found these bowls that hang over your cabinet doors recommended on TikTok. She tried them and found that they were perfect for sweeping food scraps away as you cook, so you have a clear workspace and a contained mess.
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