Issue 1 | Winter 2013

GOURMET RECIPES FOR ONEBY KAREN J COVEY

IN SEASON POTATOES

COOKING FROM THE PANTRY

ONE-POT MAC + CHEESE

ISSUE 1 | WINTER 2013

cheesy chicken parm recipe on p 24

contents

in every issue

1 from the editor

2 favorites

4 in season potatoes

10 from the pantry parmesan cheese

16 5 ingredients wheat berries salad

18 how to roast vegetables

22 the basics roast chicken

25 kitchen conversion chart

26 equipment list

53 sweet endings white hot chocolate

features

30 one-pot meals

36 entertaining 101

tips + recipes for easy entertaining every time

38 5 foolproof appetizers for entertaining

44 individual mac + cheese traditional vs one-pot

48 an interview with Joe Yonan

In his new cookbook Eat Your Vegetables this

Cooking for One columnist is inspiring cooks everywhere

to eat more from the bounty

50 gift giving holiday bark

contentsthis page next page page 28 page 40 Shutterstock

dishing up the best single-serving recipesgourmetrecipesforonecom


Karen J CoveyFounder + Editor-in-Chief

Creative Directorkarengourmetrecipesforonecom

Jennifer Georgia SparlingCopy Editor

Scott RaymondWeb + Technical Support

Advertising Inquirieskarengourmetrecipesforonecom

General Inquiries karengourmetrecipesforonecom

CONNECT WITH USwwwgourmetrecipesforonecom

wwwfacebookcomgourmetrecipesforonetwittercomKarenCovey

wwwpinterestcomkarencoveyinstagramcomkarencovey

2013 All rights reserved No portion of this magazine can be reprinted copied or used

without the written consent of Gourmet Recipes for One

gourmetrecipesforonecom

ldquocooking for one should be celebrated in the same manner as if cooking for othersrdquo

-anonymous

winter 2013 | 1

WELCOME

Thank you for checking out the launch issue of the Gourmet Recipes for One magazine Itrsquos because of you that this magazine came to be and your desire for more great recipes for one This magazine is meant to be an extension of the website with more in-depth articles and features mdash filled with everything you need to make cooking for one even easier Itrsquos meant to be a place to be inspired to not only cook for yourself but to entertain travel and decorate

This winter issue is all about comfortfrom warm bowls of soups and stews to a few of our favorite must-haves for the season Wersquore also taking the old stand-by mac + cheese recipe and making it even easier mdash and quicker mdash by making it a one-pot version Wersquoll give you tips for stocking up your pantry so yoursquore ready to go no matter what the weather outside From perfect roast chicken to one-pot meals wersquove got you covered

We hope you enjoy our new quarterly magazine It will continue to grow and evolve through the seasons And as we do wersquod love to know what you think and what else yoursquod like to see here Please let me know by sending me an email at karengourmetrecipesforonecom

Until then enjoyxo Karen

to a Collection of Inspired Winter Recipes for OneVOLUME 1 ISSUE 1

2 | gourmetrecipesforonecom

favoritesA collection of our favorite things for home garden + general well being

A thick cozy blanket in a soft winter white not only keeps you warm but adds a perfect simple accent

to any room Available through your favorite retailer or here for a few of our favorites wwwpotterybarncom

wwwwestelmcom or wwwllbeancom

winter 2013 | 3

1 wine wipes

These great little wine wipes allow you to

quickly (and easily) wipe that red wine right off

your smile They make a perfect hostess gift

or a last-minute stocking stuffer Single packs

make for easy portability too Package of 12

$695 Available at gift shops wine stores or

online at craftedbyborrachacom

2 vintage napkins

Whether paper or cloth napkins can add a

fun whimsical touch to a holiday table Look

for unique ones at your favorite vintage or

antique shop

3 votives

Small votive candles are an easy way to add

warmth and comfort to a room Scatter them

on mantles window sills or on your dining

table for a warm glow anytime

4 mercury glass ornaments

These beautiful ornaments add just the right

amount of subtle sparkle to a holiday tree

(or grouped together in a decorative bowl)

Blown glass with an antique mercury finish

Brass cap with a bronze finish 2rdquo diameter

Set of 12 $3950 CatalogInternet only from

wwwpotterybarncom

sparkling cranberry cocktail

A simple festive cocktail with a bright rosy

color worthy of any party or gathering Using

frozen cranberries helps keep the cocktail cold

1 tablespoon cranberry juice

Champagne

Sparkling water

Frozen cranberries for garnish

In a champage flute add cranberry juice

Top with champagne filling glass almost full

Add a splash of sparkling water and a few

cranberries to glass and serve

Serves 1this

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1

2

4

3


in seasonartichokes arugula beets broccoli broccoli rabe brussels sprouts cabbage carrots

cauliflower celery chard chicory eggplant endive escarole fennel figs fresh herbs

friseacutee green beans kale kohlrabi leeks lemongrass lemons lettuce limes mushrooms

okra onions parsnips pears peppers persimmons plums pomegranates potatoes

pumpkins quince radicchio radishes rutabagas spinach squash sweet potatoes turnips

A basket of creamy yukons waiting for their fate

sunday stewA traditional beef stew recipe for those days when

you want to spend a little more time in the kitchen

Easily double the recipe for some leftovers

2 tablespoons extra virgin olive oil divided

1 tablespoon unsalted butter

Flour for dredging

Salt to taste

Freshly ground black pepper to taste

13 pound boneless beef chuck shoulder cubed

34 cup plus 2 tablespoons dry red wine

12 medium onion roughly chopped

12 carrot peeled and roughly chopped

1 small Yukon gold potato roughly chopped

1 clove garlic finely minced

34 cup low-sodium beef stock

1 bay leaf

1 teaspoon finely minced fresh rosemary

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons frozen peas

1 In a medium stock pot or Dutch oven heat 1

tablespoon oil and butter over medium-high heat

2 Pour flour onto a plate and season with salt and

pepper Dredge beef in flour coating on all sides

shaking off excess Add beef to pot and cook until

browned on all sides Transfer beef to a plate

3 Deglaze pan with 2 tablespoons red wine

scraping up browned bits from bottom of pan

Add remaining 1 tablespoon oil to pan and lower

heat to medium Add onion carrot and potatoes

and cook until softened about 10 minutes Season

with salt and pepper Add garlic and cook for

1-2 minutes Return meat to pan along with any

pan juices Add remaining wine and stock Add

bay leaf and rosemary Bring to a boil then reduce

heat to low Cover and cook for about 1 12-2 hours

(check halfway and add more liquid if necessary)

until sauce has thickened and potatoes can be easily

pierced with a fork Add parsley and peas and cook

for 5-10 minutes Discard bay leaf and serve warm

Serves 1-2

VARIETIES + USES There are many varieties of potatoes on the

market each varying in size shape and color

Here are the most popular varieties and ideas

on how to use them

How to Buy + Store

Whenever possible buy potatoes from a bulk

display so that you buy only what you need at

a time (plastic bags that arenrsquot perforated can

also cause moisture to build up inside of the bag

which can cause them to spoil) Potatoes should

be firm and have no visable sprouting Store

them in a dry dark place Never store potatoes

in the refrigerator as their starch content will turn

to sugar giving them an unappealing taste Also

donrsquot store them near onions as the gases that

they each give off can cause the other to spoil

How to Prepare

Scrub potatoes under cold running water pat

dry and cut just before cooking (prolonged ex-

posure to air can cause them to discolor) If you

canrsquot cook right away place cut potatoes in a

bowl of cold water (and pat dry before cooking)

russet (Idaho)

The classic baked potato variety Good

baked mashed or made into oven fries

Yukon gold

A great all-purpose potato Their mind flavor

makes them perfect in just about anything

fingerling potatoes

These finger-shaped potatoes have a buttery

slightly nutty flavor and are great in salads

red potatoes

These smaller potatoes are generally a bit waxy

Theyrsquore best for roasting or in soups and stews

bluepurple potaotes (Peruvian)

Full of earthy flavor and adds an unexpected

color to a traditional potato dish


the secret to perfect mashed place cooked potatoes back in their cooking pot off heat (after yoursquove drained them) until all of the moisture is out of themand then theyrsquore ready to mash

quick mix-ins roasted garlic Dijon mustard horseradish or any kind of melty cheese

winter 2013 | 7

best oven-baked fries

1 russet potato cut into thick wedges

1-2 tablespoons extra virgin olive oil

Salt to taste


1 Preheat oven to 425degF

2 Place wedges on a baking sheet and drizzle

with olive oil Season with salt and pepper and

gently toss to coat evenly making sure potatoes

are completely coated with oil Lay wedges flat

on baking sheet Bake for 30-40 minutes turning

once halfway through until golden brown and

crispy

Serves 1

perfect mashed potatoes

1 medium Yukon gold potato peeled and diced

1-2 tablespoons unsalted butter

2-4 tablespoons milk (or cream)

Salt to taste


Place potatoes in a pot of cold salted water and

bring to a boil Cook until potatoes are tender

and can be easy pierced with a fork 20-25 minutes

When potatoes are done drain water and return

back to saucepan Add desired amount of butter

and milk (or cream) Mash (or beat) until you have

a smooth consistency Season with salt and pepper

and serve warm

Serves 1

make extraand try in my individual shephardrsquos pie recipe click here for the recipe


baked stuffed potato

This is my updated version of a traditional colcannon an Irish side dish

usually made with cabbage Here kale and onions are lightly sauteacuteed

in a bit of olive oil while the potato is baked until nice and softened Using

olive oil to mash with the potatoes keeps the dish a bit healthier but you

can easily substitute with the more traditional route of mashing with butter

and milk or cream A crumble of crispy bacon over the top would also be

delicious as would a handful of freshly grated Irish cheddar

1 medium russet potato

2-3 tablespoons extra virgin olive oil divided

14 medium onion thinly sliced

Salt to taste


2 medium kale leaves stemmed and roughly chopped

1 Preheat oven to 400degF Poke a few holes in potato with a fork and bake

for about 1 hour until potato is soft and can be easily pierced with a fork

Remove from oven and allow to cool for 5-10 minutes

2 When cool enough to handle cut a thin layer lengthwise across top of

potato (discard top skin) Carefully spoon out inside of potato and place

in a medium bowl taking care not to pierce through potato skin Add 1-2

tablespoons of olive oil to bowl and season with salt and pepper Mash until

potatoes are smooth and creamy (add more oil if necessary) Spoon mixture

back into potato shell

3 Meanwhile in a medium sauteacute pan heat 1 tablespoon of olive oil over

medium heat Add onion and cook until softened about 3-4 minutes

Season with salt and pepper Add kale and cook until wilted another 3-4

minutes Place mixture over top of stuffed potato and season with salt and

pepper Serve warm (with crumbled bacon over top or return to oven to melt

cheese if desired)

Serves 1

winter 2013 | 9



from the pantryA well-stocked pantry is key to making a quick (+ easy) meal in minutes Always use the best quality ingredients you can especially when it comes to parmesan cheese

less space no problem click here for my video of top 10 must-have ingredients

THE PANTRY LIST This is the short list For a more expanded list

go to gourmetrecipesforonecompantry-list

baking

flours sugars baking powder baking soda

cocoa powder confectioners sugar chocolate

vanilla extract

beans grains pasta + rice

bulgur couscous low-sodium black beans

cannellini beans + garbanzo beans (chickpeas)

pasta quinoa rice

bottled jarred + canned items

canned tomatoes chipotle chiles in adobo

(chipotle salsa) cooking spray low-sodium

stocks oils peanut butter soy sauce tomato

paste (tube variety) vinegars

dry ingredients

breadcrumbs cornmeal cornstarch dried fruits

nuts seeds old-fashioned oats

freezer

frozen fruits frozen vegetables puff pastry

refrigerator

carrots celery cheeses Dijon mustard eggs

fresh herbs horseradish ketchup lemons

limes mayonnaise milk plain Greek-style

yogurt unsalted butter Worcestershire sauce

spices (dried)

bay leaves black pepper cayenne chili

powder cinnamon cumin kosher salt nutmeg

red pepper flakes

sweeteners

honey maple syrup molasses

vegetables

garlic onions potatoes shallots

Parmigiano-ReggianoMy pantry always has a wedge of fresh Parmigiano-

Reggiano in it Always Itrsquos one of those precious

ingredients that can take something super simple to

another level providing that perfect salty bite needed

to quickly elevate or finish a dish

Parmigiano-Reggiano is a dry hard cheese made

from raw cowrsquos milk It has a golden rind and a pale

yellow interior with a slightly granular texture and

is perfect for grating You can buy it already grated

or in wedges I prefer to buy it in a wedge with the rind

on it and grate it myself

To grate it roughly chop the cheese everything but the

rind (but save the rind see below) Place the chopped

cheese in the bowl of a food processor Pulse until

finely ground but still slightly coarse

To store it keep grated cheese in a plastic container

(or in a ziplock bag) in the refrigerator

To use it stir it into pasta dishes or as a dusting

over the top Stir into salad dressings dips or sauces

or scatter some right over the top of warmed roasted

vegetables

Be sure to save the rinds after you chop up the cheese

They are a great way to add an additional layer of flavor

when simmering soups and stews

KEEP IN MINDfreshly grated Parmigiano-

Reggiano made in a food processor (pictured left)

measures differently then if you use a microplane to

grate it (this way is a lot fluffier and yoursquoll need more

of it to measure out the same quantity) For 2 ounces

of grated cheese with a microplane = 2 cups with

a food processor = 12 cup


pantry pasta a simple and super quick meal ready in just 10 minutes

pantry pasta

pantry pasta

This dish is one of my favorite go-to dinners when time is really short A slightly modified version of the

traditional Italish dish known as Spaghetti Aglio e Olio (or pasta with garlic and oil) this dish gets an added

kick from some red pepper flakes (but feel free to add more if you want it with even more spice) A dusting

of Parmiagno-Reggiano on top adds a nice salty bite When I have it on hand or have time to stop at the

market on the way home fresh arugula gives this dish an additional peppery bite (as well as some beautiful

color right on top)

2 tablespoons extra virgin olive oil


14 teaspoon red pepper flakes or to taste

4 ounces angel hair pasta

Salt to taste


Zest and juice from 12 lemon

Freshly grated Parmigiano-Reggiano for garnish

1 cup arugula optional

1 In a medium sauteacute pan heat olive oil over low heat Add garlic and red pepper flakes and allow

to simmer while pasta cooks (low heat is needed so garlic doesnrsquot burn)

2 Meanwhile bring a pot of salted water to boil Add pasta and cook for 7-10 minutes until al dente

Drain pasta (reserving about 12 cup of pasta water)

3 Add drained pasta to pan with oil and toss to combine Season with salt and pepper Add lemon zest

and juice and toss again Stir in a bit of pasta water (enough to make desired amount of sauce) Stir in

arugula (if using)

4 Transfer to a serving bowl and top with a good dusting of Parmigiano-Reggiano and serve warm

Serves 1


salt + pepper

The most fundamental of all pantry ingredients and the base for any successful dish Salt and pepper are more than something you season your finished dish with mdash they are critical for flavoring your food as it cooks When you add it only at the end the seasoning doesnrsquot have time to get incorporated into the dish so itrsquos impor-tant to season as you cook layer by layer

the basicsThere are two must-have varieties of salt to have on hand in your pantry

kosher salt

This is the perferred variety for chefs and home cooks everywhere

Its coarse texture makes it a perfect everyday salt easy enough to pinch

and coarse enough to see in your cooking

fleur de sel

This is a special-occasion kind of salt perfect for that last finishing touch

to sprinkle over your food right at the end when you want to see it and taste it

Use it on freshly sliced tomatoes or as a garnish for chocolate truffles It melts

slowly and its flavor will linger nicely on your tongue Look for it in specialty stores

or in gourmet markets

and for the pepper

make sure itrsquos coarse in texture and always freshly ground

winter 2013 | 15

photo Cassandra B

irocco


5 ingredientsOne simple recipe made with 5 ingredients or less (not including salt and pepper)

Wheat berries are a great grain to use as the base for a hearty healthy salad

DO YOU HAVE A GREAT

5 INGREDIENT RECIPE

email us your recipe (and

a photo) and wersquoll share it

with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad

When looking for wheat berries you can buy them

as either a hard or soft grain The soft grain will cook

faster and the hard grain usually needs to be soaked

in water overnight Either can be used in this recipe

just follow the cooking instructions for whichever kind

you buy This recipe can be served at either room

temperature or slightly cooled

12 cup wheat berries

2 tablespoons sliced almonds


1 tablespoon finely minced onion

Salt to taste


2 tablespoons golden raisins

Flat-leaf parsley for garnish optional

1 Bring a large pot of water to boil Add wheat

berries Lower heat cover and simmer for about

1 hour until wheat berries are tender but still slightly

chewy After 45 minutes begin tasting grains to test

for texture Drain wheat berries and set aside in a

medium bowl

2 In a dry sauteacute pan add almonds and toast for

1-2 minutes until lightly golden brown and fragrant

Add to wheat berries Melt butter in same pan and

add onion and cook until onion is translucent about

5 minutes Add to bowl and stir with wheat berries

Season generously with salt and pepper Stir in rai-

sins and parsley (if using) and serve

Serves 1


HOW TO roast vegetablesRoasting vegetables really brings out their natural sweetness The result is softened caramelized vegetables that are delicious on their own turned into cakes pureacuteed or stirred into risotto

LEFTOVER roasted cauliflower can be easily transformed into roasted cauliflower cakes

winter 2013 | 19

vegetables to try roastedbroccoli bull Brussels sprouts butternut squash bull carrotscauliflower bull eggplant bull mushrooms onions bull parsnips bull pepperspotatoes bull shallots bull summer squash sweet potatoes bull tomatoeszucchini

roasted vegetables

This simple technique works with any vegetable

just cook them until fork tender and softened

so for all those veggies out there that you think

you donrsquot like give them a try this way and see

if it changes your mind

1 vegetable of your choice washed and dried

1 tablespoon extra virgin olive oil

Salt to taste


1 Preheat oven at 425degF

2 Peel any vegetable that requires it then dice or

slice it (for others disregard this step) Place

vegetables on a baking sheet Toss with olive oil

and season with salt and pepper Roast for 20-40

minutes until vegetables are softened and lightly

golden brown (cooking time depends on vegetable

yoursquore using and how thick they are) Halfway

through cooking turn vegetables to allow for even

browning

Serves 1


roasted broccoli

1 small head of broccoli

1 tablespoon extra virgin olive oil plus extra

for drizzling

Salt to taste

Freshly ground black pepper

Freshly grated Parmigiano-Reggiano for serving


2 Trim ends off broccoli leaving about 2 inches

of stalk attached to florets Cut larger florets in half

lengthwise through stalk Place broccoli on a

baking sheet and drizzle with 1 tablespoon olive oil

Season with salt and pepper and gently toss to

combine Roast broccoli for 15-20 minutes until

lightly browned

3 Transfer broccoli to a serving plate and season

with salt and pepper Add Parmigiano-Reggiano and

serve warm

Serves 1

roasted cauliflower cakes

Leftover roasted cauliflower is perfect in this recipe

1 head cauliflower stems removed and cut

into medium-sized florets

1 clove garlic roughly chopped


Salt to taste



14 cup freshly grated Parmigiano-Reggiano

plus extra for serving

1 tablespoon flour

1 egg beaten

3-4 tablespoons breadcrumbs

12 head friseacutee bottom cut off and leaves

separated roughly chopped

Juice from 12 lemon

1 Preheat oven to 425degF Place cauliflower and

garlic on a baking sheet and drizzle with 1 table-

spoon olive oil Season with salt and pepper and

gently toss to coat Roast for 25-30 minutes until

softened

2 Transfer cauliflower to a food processor and

pulse until mixture is coarse Transfer to a medium

bowl and stir in butter Parmigiano-Reggiano flour

12 egg (discard extra egg or save for later use)

and breadcrumbs Add more breadcrumbs if

mixture is too wet to hold together Form mixture

into 4 round patties (cover and refrigerate 2 patties

for later use)

3 Meanwhile in a medium bowl combine friseacutee

lemon juice and 1 tablespoon olive oil Season

with salt and pepper

4 In a medium sauteacute pan heat remaining 1 table-

spoon olive oil over medium heat Add patties and

cook on each side for 3-4 minutes until lightly

golden brown Transfer patties to a serving plate

and top with friseacutee salad

Serves 1

winter 2013 | 21

roasted mushroom soup

1 Preheat oven to 425degF Place mushrooms on a baking sheet and drizzle with olive oil Season with pepper

and roast for 15-20 minutes until softened Transfer to a blender (reserving 1 tablespoon of mushrooms for

garnish) along with 12 cup stock and pureacutee until smooth

2 Meanwhile in a medium saucepan heat butter over medium heat Add shallot and cook until softened

about 5 minutes Season with salt and pepper Add garlic and thyme and cook for another 1-2 minutes

Deglaze pan with wine and cook for 1-2 minutes Stir in flour until incorporated about 2 minutes Add pureacuteed

mushroom mixture to pan along with remaining 1 12 cups stock and cream and bring to a boil Reduce

heat to medium-low and simmer for 10-15 minutes until soup is thickened and warmed through Transfer to

a serving bowl and top with reserved mushrooms and thyme Serve warm

Serves 1-2

10 ounces baby portobello mushrooms sliced



2 cups low-sodium beef stock


12 shallot thinly sliced

Salt to taste

1 small clove garlic finely minced

1 teaspoon chopped fresh thyme plus extra for

garnish

2 tablespoons white wine

2 tablespoons flour

14 cup heavy cream

this

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THE BASICS roast chickenThis is a foolproof method for roasting chicken It works every time and the finished chicken has endless possibilities for quick and easy meals

roast chicken

No matter how many you cook at once the method

is the same just be sure to leave some room

between the chicken breasts on the baking sheet

(otherwise they might steam) Roasting them with

the skin on and with the bone allows for the most

flavor to get into the chicken

1-2 bone-in breasts of chicken with skin on

Preheat oven to 425degF Place chicken breast(s)

on a baking sheet and rub skin with a bit of olive

oil Season with salt and pepper Bake for 30-35

minutes until chicken is cooked through and juices

run clear Set aside to cool Remove skin and bone

(and discard) and shred chicken

other uses for roast chicken

CHICKEN SALAD

Add chicken to a bowl along with mayonnaise diced

red onion celery parsley salt and pepper

CHICKEN HASH

Cook some onions in a cast iron pan Add cooked

potatoes and chicken and press into pan Allow

bottom to get a bit crispy Make a well in center of

pan and crack an egg Cook until just poached

CHICKEN SOUP

Cook some diced onion celery and carrots in a

saucepan until softened Season with salt and

pepper Add chicken stock and chicken and cook

until warmed through

winter 2013 | 23

chicken + white bean chili

1 bone-in breast of chicken with skin on


Salt to taste


1 cubano pepper diced

1 jalapentildeo pepper seeded and diced

12 15-ounce can cannellini beans drained and

rinsed

14 white onion diced


12 teaspoon cumin

18 teaspoon chili powder or to taste

2-2 12 cups low-sodium chicken stock

1 tablespoon roughly chopped fresh cilantro

1 Preheat oven to 425degF Place chicken breast on

baking sheet and rub skin with 1 tablespoon olive oil

Season with salt and pepper Bake for 30-35 minutes

until chicken is cooked through Set aside to cool

2 Halfway through place cubano and jalapentildeo

peppers on a separate baking sheet and drizzle with

1 tablespoon olive oil Season with salt and pepper

and bake for about 15 minutes until lightly charred

Set aside to cool slightly

3 In a food processor combine cubano and

jalapentildeo peppers with half of beans and pureacutee until

smooth Set aside

4 In a medium pot heat remaining 1 tablespoon

olive oil over medium heat Add onion and cook until

softened about 5 minutes Season with salt and

pepper Add garlic cumin and chili powder and

cook for 1-2 minutes Stir in pureacuteed pepper mixture

Add 2 cups stock and bring to a boil Reduce heat to

low and simmer uncovered for about 10 minutes

5 Meanwhile remove chicken meat from bones

shred and discard skin and bones Add chicken and

remaining beans to pot and simmer for another 20

minutes until heated through Add more stock if chili

is too thick Stir in cilantro and transfer to a serving

bowl Serve warm

Serves 1


wwwgourmetrecipesforonecom

Would you like to advertise in theGourmet Recipes for One online magazine

email me atkarengourmetrecipesforonecomfor more information

COVER RECIPE

cheesy chicken parm

This super quick version of chicken parmesan

is completely flexible Adjust the amount of sauce

cheese and crispy breadcrumbs depending on

your own preference

1 bone-in breast of chicken cooked cooled

and shredded

34-1 cup marinara sauce

2 ounces shredded mozzarella cheese

1-2 tablespoons freshly grated Parmigiano-

Reggiano or to taste

1-2 tablespoons plain breadcrumbs or to taste

Kosher salt to taste



Finely minced fresh flat-leaf Italian parsley

for serving


2 In a medium bowl combine chicken with 34

cup marinara sauce (if you like it extra saucy add

remaining 14 cup of sauce)

3 Transfer chicken and sauce into a small oven-

proof sauteacute pan Scatter top evenly with mozzarella

cheese

4 In a small bowl combine 1 tablespoon

Parmigiano-Reggiano and 1 tablespoon bread-

crumbs (use 2 tablespoons of each if you want

extra topping) and season with salt and pepper

Scatter breadcrumb mixture over mozzarella

cheese and drizzle top with a bit of olive oil Bake

until mixture is warmed through and bubbly about

20 minutes Turn oven to broil and brown top for

another 1-2 minutes (if desired)

5 Carefully remove pan from oven and slide

chicken mixture into a shallow serving bowl Top

with parsley and serve warm

Serves 1


equipment listYou donrsquot need every gadget on the market for your kitchen but there are some essential items that you should have to help make cooking easier (and more fun)especially when cooking for one Itrsquos always a good rule to shop for quality over quantity and to build up your stash of equipment as you need it

this collection of dishes is perfect for individual casseroles mac + cheese pot pies or desserts

like crisps + cobblers they can even be used as serving bowls in a pinch

pots pans etc

3 12 quart round dutch oven

9Prime x 13-inch baking pan

baking sheets (small + large sizes)

blender

colander

food processor

immersion hand blender

individual souffleacute dishes (412 + 16 ounce sizes)

loaf pan

mixing bowls (a set of different sizes)

non-stick pan (small)

salad spinner

saucepans (small + medium sizes) with covers

sauteacute pans (small + medium sizes) with covers

stand mixer (or hand mixer)

wire rack

knives

4-inchPrimeparing knife


8-inchPrimechefrsquos knife

serrated knife

sharpener

utensils

can opener

corkscrew

cutting board

microplanegrater (with different sized holes)

ladle

measuring cups (metal or plastic)

measuring spoons (metal or plastic)

meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler

wire whisk (a small + large one)

wooden spoon(s)


winter 2013 | 29

one-pot meals | entertaining 1015 foolproof appetizers for entertaining

individual mac + cheese (how to perfect mac + cheese) an interview with Joe Yonan | gift giving

features winter 2014


ONE-POT

Le Creuset is my favorite brand of

Dutch oven They are super durable

and are a BREEZE to clean no mattter

whatrsquos left on the inside The exterior

enamel resists chipping and cracking

and the interior is engineered to resist

staining If yoursquore going to start with one

great pot this is the one to get

winter 2013 | 31

One-pot meals are perfect for hearty meals with very little fuss Theyrsquore great for make-ahead meals or when you just want to throw something in a pot and forget about it And the best part is that they make for quick and easy clean-up

MEALS


Quinoa pronounced [KEEN-wah] is one of the best grains

you can choose because itrsquos full of protein a good source of fiber

and is high in magnesium and iron (and itrsquos also gluten-free)

hearty minestrone with quinoaThis one-pot dish is a great healthier version of a traditional soup The addition of quinoa not only bulks

up the recipe but adds a great boost of protein as well

1 In a medium saucepan heat olive oil over medium heat Add onion carrot and celery and cook until

vegetables are softened about 10 minutes Season with salt and pepper Add garlic and cook for

another 1-2 minutes

2 Add tomatoes stock cannellini beans quinoa rosemary and thyme Bring to a boil Reduce heat to

low cover and simmer until germ ring of quinoa appears and beans are tender about 20 minutes

3 Add spinach and parsley and cook for another 2-3 minutes until spinach is just wilted Remove from

heat and transfer to a serving bowl Top with Parmigiano-Reggiano and serve warm

Serves 1


2 tablespoons finely diced yellow onion

14 carrot finely diced

14 celery stalk (plus some leaves) finely diced

Salt to taste



1 cup diced tomatoes with juices

1 cup low-sodium vegetable stock

14 cup cannellini beans drained and rinsed

14 cup quinoa rinsed

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh thyme

1 cup packed fresh spinach

1 tablespoon minced flat-leaf parsley


winter 2013 | 33


easy vegetarian chili

This is one of my go-to chili recipes Itrsquos made from

items right from the pantry and comes together in

no time Adding in both varieties of beans gives it

nice color and contrast but you can use just one

variety if you prefer The addition of the bulgur makes

this a hearty and satisfying meal

1 tablespoon vegetable oil


14 medium onion finely diced

Salt to taste



1 14-ounce can tomato sauce

14-12 cup low-sodium vegetable stock

12 15-ounce can black beans rinsed and drained

12 15-ounce can cannellini beans rinsed and

drained

13 cup bulgur

1 tablespoon white wine vinegar

2 teaspoons chili powder

12 teaspoon ground cumin

12 teaspoon ground coriander

1 In a large pot heat vegetable oil over medium

heat Add carrot and onion and cook until vegetables

are softened about 10-15 minutes Season with salt

and pepper Add garlic and cook for another 1-2

minutes

2 Add tomato sauce 14 cup stock black and

cannellini beans bulgur vinegar and spices and

bring to a boil

3 Reduce heat to medium and cook uncovered

until bulgur is cooked about 15-20 minutes Add

more stock if mixture is too thick Adjust seasonings

to desired taste Serve warm

Serves 1

chickpea stew with couscous

This stew is a great example of how to turn simple

pantry items into something delicious The cumin

adds a nice bit of smoky flavor to the stew and the

subtle hint of lemon helps brighten it up The creamy

yogurt on top gives it a cool refreshing finish


14 small onion diced

Salt to taste




12 15-ounce can diced tomatoes with juices

14 15-ounce can chickpeas drained and rinsed

2 tablespoons low-sodium vegetable stock

1 teaspoon honey divided

14 teaspoon finely minced fresh thyme

Juice from 12 lemon divided

13 cup water

13 cup couscous

2 tablespoons plain Greek-style yogurt

1 tablespoon roughly chopped flat-leaf parsley

1 In a medium saucepan heat 1 tablespoon olive oil

over medium heat Add onion and cook until soft-

ened about 5 minutes Season with salt and pepper

Add garlic and cumin and cook for 1-2 minutes Add

tomatoes chickpeas stock 12 teaspoon honey

thyme and juice from 14 lemon Bring to a boil

Reduce heat to low and simmer for 10 minutes

2 Meanwhile in a small saucepan bring water to

a boil Add couscous and stir Remove from heat

cover and let stand for about 5 minutes until water

is absorbed Fluff with a fork and toss with remaining

1 tablespoon olive oil Transfer to a serving bowl

3 In a small bowl combine yogurt with remaining

juice from 14 lemon and remaining 12 teaspoon

honey Season with salt and pepper

4 Stir in parsley to chickpea stew and spoon over

couscous Top with some lemon yogurt and serve

Serves 1

winter 2013 | 35

best-ever sloppy joersquos

There is no need to make these from a package

when they are this easy to make from scratch

1 teaspoon unsalted butter

14 yellow onion minced

12 pound ground turkey (or beef)

Salt to taste


13 cup ketchup

1 teaspoon apple cider vinegar

1 teaspoon Worcestershire sauce

1 teaspoon ground mustard

1 teaspoon brown sugar

1 whole-wheat hamburger roll split

1 In sauteacute pan melt butter over medium heat Add

onion and cook until softened about 5 minutes

Add ground turkey (or beef) breaking up a bit and

cook until meat is browned and cooked through

Season with salt and pepper Add ketchup vinegar

Worcestershire sauce mustard and brown sugar

and stir Simmer until mixture thickens 7-10 minutes

Spoon onto roll close up and serve

Serves 1

sweet potato + black bean chili

This hearty stew is a nice balance of traditional

Mexican flavors along with the subtle sweetness

from the sweet potato


14 small onion finely diced

Salt to taste


1 small sweet potato peeled and diced into

bite-sized pieces


12-1 teaspoon chipotles in adobo sauce or to taste


14 teaspoon chili powder

12 14-ounce can diced fire-roasted tomatoes

(and their juices)


14 15-ounce can low-sodium black beans drained

and rinsed


12 lime cut in half for garnish

1 In a Dutch oven or medium saucepan heat oil

over medium heat Add onion and cook for 5 min-

utes Season with salt and pepper Add sweet

potato and cook stirring often until onion and

sweet potato begin to soften 5-10 minutes Add

garlic chipotle in adobo sauce cumin and chili

powder and cook for another 1-2 minutes Add

tomatoes (and juices) scraping up browned bits

from bottom of pan Add stock and bring to a boil

Reduce heat to low and simmer until sweet potato

is softened about 45 minutes

2 Add beans and continue to cook until beans are

warmed through about 10 minutes Stir in cilantro

and adjust seasonings (and spice level if necessary)

Season with salt and pepper Spoon into a serving

bowl (reserve other portion for another day) and

drizzle with fresh lime juice Serve warm

Serves 1

phot

o J

ames

Pad

illa


entertaining 101Entertaining doesnrsquot have to be stressful It just takes is a little thought and preparation and yoursquoll be well on your way to a successful party

winter 2013 | 37

PLAN THE PARTY The first thing to do is to figure out

what kind of party it will be a dinner party a cocktail

party or even a brunch Then you need to figure out

how many people Once yoursquove established the theme

and size itrsquos time to pick a menu

PICk THE MENU I like to choose a menu that all

works well together one that carries the same flavors

and ingredients throughout the like Mexican Italian

etc including a cocktail

MAkE wHAT YOU kNOw The best advice I can

give you is to make something that yoursquove made before

Itrsquos easy to want to impress your guests with hard-to-

make dishes but parties are not the time to experiment

You donrsquot need the added pressure of something

unpredictable that will most likely cause you stress

during the party

ASSEMbLE SERVINg dISHES I prepare as much

ahead of time as possible and that includes making

sure I have the right serving dishes ready to go

I figure out what will go on what platters and make

sure everything is washed and ready for me when

I need it If yoursquore having a sit-down dinner set the

table ahead of time

STOCk THE bAR You donrsquot need every option out

there but have the basics white and red wine beer

and a selection of spirits (vodka gin rum) and some

mixes to go with them (club soda tonic soda etc)

Also have at least one non-alcoholic choice I stock

plenty of bottles of water for the night and for my

guests as they head out the door If yoursquore feeling

creative sometimes itrsquos fun to create a house cocktail

for the night Also if you know your guests like some-

thing in particular make sure to have it on hand

(theyrsquoll appreciate the gesture of you knowing what

they like)

PREPARE IN AdVANCE Plan your menu and your

party so that much of it can be made ahead of time I

like to create a menu that allows me to make everything

but one thing ahead of time That way Irsquom not in the

kitchen cooking during the entire party Itrsquos important

for the hosthostess to enjoy the party too and if yoursquore

able to mingle with your guests it will be more fun for

everyone You never want your guests to feel guilty

watching you cook during the entire party

CLEAN AS YOU gO Do this while you prep and during

the party as you can Grab crumpled napkins tooth-

picks glasses and plates on your way to the kitchen

when you go A little cleaning here and there will make

for easy cleanup at the end of the night

COCkTAIL NAPkINS I like to use simple festive

cocktail napkins to get the party started Scatter them

around the house so that my guests donrsquot have to worry

about putting a drink down directly on a table

wHITE PLATES I am a collector of white plates and

I have them in a variety of different shapes and sizes

so Irsquom pretty much ready for anything I need to serve

Simple white plates really allow the food to stand out

the best and really makes everything look delicious

wHITE CLOTH NAPkINS I love to use simple white

cloth napkins along with the white plates You can

decorate them with vintage napkin rings or tie them

with something more seasonal or festive that matches

the deacutecor for the evening

SHOw YOUR PERSONALITY Entertaining is a great

place to show your creativity whether itrsquos in the food

the cocktails or the decoration You donrsquot have to go

all out like Martha Stewart but have fun with it Most

importantly make sure the space is a warm and inviting

place for your guests to sit back and enjoy themselves

HAVE fUN Itrsquos important for your guests to enjoy them-

selves and the best way to do that is for you to do the

same Your guests will notice if yoursquore running around

all night rather then being a relaxed host who looks like

everything is under control (even if itrsquos not) If you get

stressed stop and take a deep breathe and remind

yourself that itrsquos a party Deal with whatever has come

up calmly If yoursquore relaxed your guests will be toophot

o C

assa

ndra

Biro

cco

5 foolproof APPETIZERS for entertainingph

oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini

Crostini is a great appetizer because itrsquos easy

to pull together and itrsquos extremely versatile Simply

toast up some slices of bread and add on your

desired toppings The possibilities are endless

crostini with prosciutto + cheese

2 14-inch thick slices ciabatta bread

1 tablespoon extra-virgin olive oil plus extra

for drizzling

1-2 ounces fontina cheese sliced

2 tablespoons ricotta cheese

14 teaspoon lemon zest

Juice from 12 lemon

Salt to taste


2 slices prosciutto thinly sliced

1 Preheat oven to 425degF Place bread slices on

a baking sheet and brush one side of each slice

with olive oil Bake until just golden brown about

5 minutes Turn bread slices over and top with

fontina Bake until cheese is bubbly another 2-3

minutes

2 Meanwhile in a small bowl combine ricotta

and lemon zest and juice and season with salt and

pepper Top each slice with equal parts ricotta

cheese followed by prosciutto Drizzle with addi-

tional olive oil and serve warm

Serves 1

other toppings for crostini

blue cheese with fig jam

portobello mushroom + fontina cheese

wilted kale (or swiss chard) + goat cheese

prosciutto + pea pureacutee

brie + cranberry chutneycrostini with prosciutto + cheese


Assembling a few really good ingredients together in an antipasto platter makes an instant crowd-pleasing

appetizer ready in just minutes

winter 2013 | 41

antipasto platter

This is a great make-ahead appetizer for entertain-

ing Mix and match as you like with whatever

ingredients you can find Artfully arrange on a platter

and itrsquos ready in no time

14 pint black olives

14 pint marinated artichokes

14 pint roasted red peppers

1 small pepperoni sliced

14 pound genoa salami thinly sliced

14 pound taleggio cheese

14 pound provolone cheese

8 thin slices prosciutto

8 grissini (Italian breadsticks)

12 cup black olive tapenade

Extra virgin olive oil for dipping

Ciabatta bread thinly sliced and toasted

1 Place olives artichokes and roasted red peppers

in their own serving bowls and set aside

2 On a large serving platter arrange sliced

pepperoni salami and cheeses and set aside

Wrap one slice of prosciutto around top half of one

grissini and place on serving platter Continue with

remaining grissini Place tapenade and olive oil

in two sepearate small serving bowls and add to

platter along with toasted ciabatta for dipping

3 Serve antipasto at room temperature

Serves 4-6

stuffed mushrooms

If you need a quick and easy recipe then nothing is

better than these little mushrooms They are always

a hit and everyone loves them You can make them

ahead of time and keep covered on a baking dish in

the refrigerator until yoursquore ready to cook them

Cooking spray

6 button mushrooms cleaned

3 tablespoons unsalted butter


1 teaspoon soy sauce

14 cup plain breadcrumbs

14 cup Parmigiano-Reggiano freshly grated

plus extra for drizzling

Salt to taste


1 Preheat oven to 375degF Gently spray a baking

pan with cooking spray and set aside

2 Remove mushroom stems and discard (making

a hollow center)

3 In a small saucepan melt butter over medium-

low heat Transfer to a small bowl and combine with

remaining ingredients Season with salt and pepper

and stir until well combined

4 Stuff each mushroom cap with mixture and place

in a baking pan cavity side up Sprinkle with addi-

tional Parmigiano-Reggiano over top of mushrooms

Cover with aluminum foil and bake for 10-15 minutes

until mushrooms are softened Turn oven to broiler

and remove aluminum foil Broil for 5 minutes until

mushroom tops are bubbly and lightly golden brown

Serve warm

Makes 6


Cooking spray

7-8 ounces puff pastry (12 of one package)

thawed in refrigerator for 1-2 hours

2 ounces cheese (see headnote) at room

temperature

Salt to taste


1 Preheat oven to 400degF Line a baking sheet with

parchment paper and lightly coat with cooking spray

Set aside

2 Gently roll out puff pastry into a rectangle about

14-inch thick Cut pastry into 8 equal strips Work-

ing quickly (dough will get soft if left out for too long)

scatter cheese over puff pastry covering each strip

top to bottom taking care to keep cut lines visible

Gently press cheese into puff pastry strips to adhere

Season strips with salt and pepper

3 Carefully twist each strip enclosing as much

cheese as you can and place on baking sheet Fold

over each of the ends to make a clean edge Repeat

with remaining strips

4 Bake for 8-10 minutes until straws are lightly

golden brown Allow to cool slightly before serving

Makes 8 straws

cheese straws

Puff pastry can be found in the freezer section of most markets Itrsquos pillowy texture makes for a flaky and

really elegant appetizer for entertaining Try them with crumbled blue cheese freshly grated Parmigiano-

Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o

975 ounces whole unsalted cashews

(one container)


2 teaspoons light brown sugar

14 teaspoon cayenne pepper

1 tablespoon roughly chopped fresh rosemary

2 teaspoons kosher salt


2 Place cashews on a baking sheet and bake for

7-10 minutes until just lightly toasted

3 Meanwhile in a small saucepan heat butter over

medium heat Add sugar cayenne and rosemary

and toss until combined and butter is melted Add

cashews to pan and toss again add salt and toss

until cashews are completely coated Transfer to a

serving bowl and serve warm

Makes approximately 2 cups

roasted rosemary cashews

This recipe is a really nice appetizer to serve durings the holidays


individual mac + cheese 2 ways

the tradtional baked way

this

pag

e J

ames

Pad

illa

winter 2013 | 45

and the ONE-POT (yes really) way


HOW TO perfect (traditional) mac + cheese

1 add equal parts butter and flour 2 cook until flour is incorporated making a roux

3 add milk and whisk until thick and smooth 4 add cheese and stir until melted

5 add cooked pasta coating completely 6 transfer to dish top with MORE cheese and bake

phot

os J

ames

Pad

illa

traditional mac + cheese

This is the tradational way baked in the oven

as one perfect single serving

3 tablespoons unsalted butter divided

Cornmeal for dusting

4 ounces cavatappi (or similar curly noodle)

2 tablespoons flour

1 - 1 12 cups milk

1 teaspoon Dijon mustard

Salt to taste


1 cup plus 2 tablespoons freshly grated extra sharp

cheddar cheese


2 Grease a 12-ounce souffleacute dish on bottom and all

sides with 1 tablespoon of butter Gently dust with

cornmeal shaking out any excess and place on an

aluminum foil-lined baking sheet Set aside

3 Bring a medium saucepan of water to a boil and

add salt Add pasta and cook for 5-7 minutes (pasta

will continue to cook while it bakes so itrsquos important

not to fully cook it here) Drain pasta and set aside

4 In same saucepan melt remaining 2 tablespoons

butter over medium heat Add flour and whisk until

lightly golden brown making a roux Slowly add 1

cup milk and stir until sauce is smooth Add mustard

and season with salt and pepper Add 1 cup ched-

dar and stir until cheese is melted Add pasta back

to saucepan and coat thoroughly with cheese sauce

5 Transfer mixture to prepared souffleacute dish (add in

a bit more milk if mixture is too thick) and top with

remaining 2 tablespoons cheese Season with salt

and pepper and bake for 25-35 minutes until bubbly

and slightly golden brown (cover with aluminum foil

during baking if top browns too quickly)

Serves 1

one pot mac + cheese

This is the quicker way all made in one pot

The texture of the finished sauce thickens up

pretty quickly once itrsquos all done so yoursquoll want

to eat this right after itrsquos made


1 - 2 cups milk at room temperature


Salt to taste


14 pound elbow macaroni

12 -1 cup freshly grated sharp cheddar cheese

or to taste

1 Place butter in a medium saucepan and melt

over medium heat Add 1 cup milk and mustard

and season with salt and pepper Bring mixture

to a boil then reduce heat to medium Add

pasta and stir to combine Using a heat-proof

spatula or wooden spoon stir mixture continu-

ously until pasta is cooked about 7-10 minutes

(donrsquot stop stirring for too long or mixture will

clump together) Add in more milk as necessary

a little at a time as pasta cooks (you want pasta

mostly covered by milk as it cooks)

2 When pasta is done remove from heat and

stir in 12 cup cheese until just melted Stir in a

bit more if you want it really cheesy Transfer to

a serving bowl and season with salt and pepper

Serve immediately

Serves 1

cookrsquos note Any pasta or shape works here

but the bigger the pasta the longer it will take

to cook and the more milk you will need

PRESSEd fOR TIMETRY THIS VERSION


Meet Joe Yonan an accomplished chef and cookbook author and all-around good guy His sense of humor is infectious and his recipes are always inspired Read on

Q WHAT INSPIRED YOU TO START WRITING ABOUT FOOD

JOE YONAN It was 1999 and I realized in a moment of career

introspection that my favorite work had always somehow involved

food I was on the night copy desk at The boston globe at the time

and I decided to go to culinary school during the day to delve more

deeply into my passion I knew that food would be a never-ending

source of fascinating coverage because it touches on all aspects of

life health the environment art and creativity family and friendship

and connection

Q HOW DID YOUR ldquoCOOkINg fOR ONErdquo COLUMN FOR THE

wASHINgTON POST COME ABOUT

JY My deputy editor Bonnie Benwick and I had been tossing around

the idea of new columns that targeted different niche audiences and

cooking for one came up after we kept getting questions from read-

ers about it I soon learned that one is the fastest-growing household

demographic in the country and had been for some time but I got

tired of hearing my single friends bemoan all the obstacles involved

I wanted to address those but also to celebrate cooking for yourself

as something that can be invigorating and delightful too

Q FROM THERE HOW DID YOUR FIRST BOOK ldquoSERVE YOUR-

SELf NIgHTLY AdVENTURES IN COOkINg fOR ONErdquo COME

TO BE WHAT WAS THE MOST INTERESTING THING YOU LEARNED

FROM WRITING IT

JY After writing the column for a year or so I knew I had more to say

that I wanted to put recipes and essays into more of a package for

single cooks to try to really get them inspired to cook to convince

them that getting into the kitchen is rewarding mdash and important

I learned so much in writing it but perhaps most importantly

I learned to make sure that my recipes needed to walk that line of

interesting and simple simple enough to seem doable at a first glance

for someone who doesnrsquot think he or she has time to cook but differ-

ent enough to set these recipes apart from other things they might

have seen

an interview with JOE YONAN

Joe Yonan is the two-time James Beard

Award-winning Food and Travel editor

of The Washington Post and the author

of ldquoEat Your Vegetables Bold Recipes

for the Single Cookrdquo and ldquoServe Yourself

Nightly Adventures in Cooking for Onerdquo

winter 2013 | 49

Q YOU REALLY EMBRACE COOKING FOR ONE

AS A GOOD THING WHAT DO YOU FIND THE MOST

SATISFYING PART ABOUT IT AND HOW DO YOU STAY

MOTIVATED TO DO IT

JY The best part about cooking for yourself is that

you donrsquot have anyone elsersquos cravings or allergies (no

offense anyone) or frankly peculiar tastes to take into

account mdash you can have a craving and follow it wherev-

er it takes you Really you can learn to be a truly intuitive

cook in a way that is harder to do when yoursquore cooking

for others Honestly though I have to come clean and

tell you that in the writing of Eat Your Vegetables I start-

ed and have kept up a wonderful relationship that has

me cooking for two most nights these days So many of

the challenges remain the leftovers management the

storage issues and more But Irsquom having to adapt to

someone elsersquos tastes these days which is an adjust-

ment

Q IN YOUR NEW COOKBOOK EAT YOUR VEgETA-

bLES bOLd RECIPES fOR THE SINgLE COOk

YOU RECENTLY COME OUT AS A VEGETARIAN HOW

DID THAT EVOLUTION COME TO BE

JY A few years ago I realized when planning a meal

for a dinner party that meat was piling up in my freezer

because I wasnrsquot cooking it for myself Why not I think

it started because I was trying to make up for the meat

I was eating in restaurants mdash it was an impulse to eat

ldquolean and cleanrdquo at home so I could feel justified eat-

ing ldquofat and dirtyrdquo in restaurants And I was motivated

by a sense of environmental responsibility too But then

I started feeling so good I found my body craving less

and less meat in restaurants too It continued from there

Q PEOPLE OFTEN SAY ldquoWHY BOTHERrdquo WHEN IT

COMES TO COOKING FOR ONE WHAT DO YOU SAY

TO THAT

JY They usually follow ldquowhy botherrdquo with the idea of ldquojust

merdquo right I say therersquos no such thing as ldquojustrdquo you and

that wersquore ALL worth the bother Yoursquore the most impor-

tant person to cook for really You have keep yourself

healthy well-fed satisfied physically and emotionally

before yoursquore able to do that for anyone else I use the

analogy of the safety video on airplanes They always say

to secure your own oxygen mask first before helping any-

one else mdash and I think the same thing applies to cooking

Q WHAT THREE INGREDIENTS CANrsquoT YOU LIVE

WITHOUT IN YOUR PANTRY

JY Dried beans a selection of whole grains and a

multitude of vinegars and oils Wait thatrsquos four isnrsquot it

Dried beans are the source of so many beautiful dishes

Theyrsquore worth making from scratch for the delicious

cooking liquid that results even before you taste a single

bean Grains include pastas rices farro barley bulgur

They are the cradle the spine for a multitude of meals

And vinegars (sherry rice red wine champagne) and

oils (olive various nuts grapeseed coconut) make for

instant salad dressings not to mention splashes of depth

(oils) and bright tartness (vinegars) always at the readyoppo

site

Sar

a K

ate

Gill

ingh

am-R

yan


Making bark is really easy and there are so many

ways you can add flavor to it Itrsquos really quick (and

easy) and makes a beautiful homemade gift for

the holidays

holiday bark

Itrsquos called bark because once broken the shards

of candy look like tree bark

Cooking spray for greasing

4 candy canes (about 12 cup crushed)

16 ounces premium white chocolate (4 bars)

roughly chopped

3-4 small drops peppermint oil

1 Spray the underside of a 9 x 12 baking pan with

cooking spray Place a piece of waxed (or parch-

ment) paper on top and set aside

2 Place unwrapped candy canes in a heavy-duty

ziplock bag Place bag inside fold of a clean cloth

Using a mallet or rolling pin gently crush candy

canes into smaller pieces leaving some pieces

slightly larger Set aside

3 Place chocolate in a glass bowl set inside of a

saucepan filled with just enough water to fill sauce-

pan without touching bottom of bowl Bring water

to a simmer Allow chocolate to melt completely

When chocolate is melted turn off heat and add

peppermint oil Stir to combine Add crushed candy

canes reserving 2 tablespoons Stir into chocolate

until combined Gently pour chocolate mixture onto

prepared baking pan and spread out into an even

rectangle Sprinkle top with reserved crushed candy

canes Refrigerate until set about 2 hours

4 Carefully remove bark from parchment paper

and break into medium-sized pieces by hand Store

in airtight container for up to 1 week

Makes 18-24 pieces

gift giving

ALSO TRY

dried apricots dried

cranberries and toasted

pecans dried cranberries

and toasted pistachios

milk chocolate and toasted

cashews (drizzled with

warmed caramel sauce) or

try this version with milk (or

dark) chocolate instead

winter 2013 | 51

photo James Padilla


discover the best + most delicious

single-serve recipes with

Gourmet Recipes for One



white hot chocolate

14 vanilla bean

2 tablespoons heavy cream

2 ounces premium white chocolate roughly chopped

1 cup milk

1 cinnamon stick

14 teaspoon vanilla extract

Ground cinnamon for garnish

1 Cut vanilla bean piece in half lengthwise exposing seeds Scrape seeds from bean and set aside

2 In a small bowl by hand or with a mixer whip cream until soft peaks form Set aside

3 In a medium saucepan melt chocolate over medium-low heat Whisk in milk until incorporated

Add cinnamon stick and bring to a boil Stir constantly for 7-10 minutes until frothy (be careful not

to let it burn) Remove saucepan from heat and discard cinnamon stick Add vanilla bean seeds and

vanilla extract and whisk into milk

4 Transfer hot chocolate to a serving mugTop with whipped cream and a sprinkle of cinnamon

Serve warm

Serves 1

sweet endingsMaking dessert for one can be a challenge but that doesnrsquot mean you canrsquot do it Winter is the perfect time in indulge in something warm and comforting and this homemade hot chocolate is just that Itrsquos a bit like having your dessert and a drink all in one

phot

o J

ames

Pad

illa

as seen in Sweet Paul Magazine + Anthropologiethecoastaltablecom

ldquoone of the yearrsquos most visually stunning cookbooks and a lovely homage to local foodrdquo

GAIL CIAMPA | PROVIDENCE JOURNAL

contents

in every issue

1 from the editor

2 favorites

4 in season potatoes

10 from the pantry parmesan cheese

16 5 ingredients wheat berries salad

18 how to roast vegetables

22 the basics roast chicken

25 kitchen conversion chart

26 equipment list

53 sweet endings white hot chocolate

features

30 one-pot meals

36 entertaining 101

tips + recipes for easy entertaining every time

38 5 foolproof appetizers for entertaining

44 individual mac + cheese traditional vs one-pot

48 an interview with Joe Yonan

In his new cookbook Eat Your Vegetables this

Cooking for One columnist is inspiring cooks everywhere

to eat more from the bounty

50 gift giving holiday bark

















-anonymous

winter 2013 | 1

WELCOME











winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




















-anonymous

winter 2013 | 1

WELCOME











winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa



















-anonymous

winter 2013 | 1

WELCOME











winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa


















-anonymous

winter 2013 | 1

WELCOME











winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





-anonymous

winter 2013 | 1

WELCOME











winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 1

WELCOME











winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa









winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 3

1 wine wipes








2 vintage napkins




antique shop

3 votives












wwwpotterybarncom






Champagne

Sparkling water






Serves 1this

pag

e to

p c

ourte

sy o

f bor

rach

aco

m m

iddl

e le

ft C

assa

ndra

Biro

cco

1

2

4

3













Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa
















Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa









Flour for dredging

Salt to taste









1 bay leaf
























Serves 1-2




on how to use them

How to Buy + Store












How to Prepare






russet (Idaho)



Yukon gold



fingerling potatoes



red potatoes









winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa







winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 7




Salt to taste









crispy

Serves 1





Salt to taste









and serve warm

Serves 1














Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa
















Salt to taste

















cheese if desired)

Serves 1

winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 9







baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa









baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa






baking



vanilla extract




pasta quinoa rice






dry ingredients



freezer


refrigerator





spices (dried)



red pepper flakes

sweeteners


vegetables






















vegetables













pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa






pantry pasta

pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




pantry pasta






color right on top)





Salt to taste











arugula (if using)


Serves 1


salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





salt + pepper



kosher salt




fleur de sel






and for the pepper


winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 15

photo Cassandra B

irocco




DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa







DO YOU HAVE A GREAT

5 INGREDIENT RECIPE



with our readers

phot

o M

aryl

ou C

row

ley

winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 17

wheat berries salad












Salt to taste









medium bowl








Serves 1




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa







winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 19


roasted vegetables








Salt to taste











browning

Serves 1


roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





roasted broccoli



for drizzling

Salt to taste










lightly browned



serve warm

Serves 1







Salt to taste





1 tablespoon flour

1 egg beaten




Juice from 12 lemon





softened








for later use)









Serves 1

winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 21











Serves 1-2







Salt to taste



garnish


2 tablespoons flour

14 cup heavy cream

this

pag

e J

ames

Pad

illa

ope

ner a

nd o

ppos

ite C

assa

ndra

Biro

cco



roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa






roast chicken















CHICKEN SALAD



CHICKEN HASH





CHICKEN SOUP





winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 23




Salt to taste





rinsed



12 teaspoon cumin















smooth Set aside













bowl Serve warm

Serves 1





COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa








COVER RECIPE

cheesy chicken parm




your own preference


and shredded










for serving







cheese













Serves 1





pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa








pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




pots pans etc




blender

colander

food processor



loaf pan



salad spinner




wire rack

knives




serrated knife

sharpener

utensils

can opener

corkscrew

cutting board


ladle



meat thermometer

metal tongs

pastry brush

rolling pin

scissors

slotted spoon

spatula(s)

vegetable peeler


wooden spoon(s)


winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 29





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

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2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















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Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





ONE-POT









winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

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illa

opp

osite

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sand

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o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 31


MEALS









another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

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illa

opp

osite

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sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa












another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

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illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa











another 1-2 minutes





Serves 1





Salt to taste












winter 2013 | 33












Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa















Salt to taste







drained

13 cup bulgur









minutes



bring to a boil





Serves 1









Salt to taste










13 cup water

13 cup couscous




















Serves 1

winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 35







Salt to taste


13 cup ketchup














Serves 1







Salt to taste



bite-sized pieces






(and their juices)



and rinsed




















Serves 1

phot

o J

ames

Pad

illa



winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa






winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 37
















during the party







table ahead of time












they like)











































o C

assa

ndra

Biro

cco


oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





oto

Cas

sand

ra B

irocc

o

winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 39

basic crostini








for drizzling




Juice from 12 lemon

Salt to taste








minutes






Serves 1










winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa







winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 41

antipasto platter



























Serves 4-6

stuffed mushrooms






Cooking spray








Salt to taste





a hollow center)












Serve warm

Makes 6


Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





Cooking spray




temperature

Salt to taste




Set aside














Makes 8 straws

cheese straws



Reggiano or cheddar

this

pag

e J

ames

Pad

illa

opp

osite

Cas

sand

ra B

irocc

o


(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa





(one container)





















this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa







this

pag

e J

ames

Pad

illa

winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 45







phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa









phot

os J

ames

Pad

illa







2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa










2 tablespoons flour

1 - 1 12 cups milk


Salt to taste



cheddar cheese























Serves 1









Salt to taste




or to taste
















Serve immediately

Serves 1















and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa














and connection














FROM WRITING IT










have seen








winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 49




MOTIVATED TO DO IT














ment

















TO THAT























site

Sar

a K

ate

Gill

ingh

am-R

yan





the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa








the holidays

holiday bark






roughly chopped
























Makes 18-24 pieces

gift giving

ALSO TRY










winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




winter 2013 | 51

photo James Padilla







white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa










white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa




white hot chocolate

14 vanilla bean



1 cup milk

1 cinnamon stick










Serve warm

Serves 1


phot

o J

ames

Pad

illa







Documents

Issue 1 | Winter 2013