By J.M. HIRSCH

MIAMI (AP) — Rachael Ray isn’t sick. Her marriage is healthy, too. And yes, she’s still on TV.

Rumors have swirled around the woman who gave us 30-minute meals since she stepped away from her daily show. But that hasn’t diminished her thrill at rolling through her mid-50s still cooking on television and still pulling crowds for beachside burger parties.

Welcome to Ray’s third act, the recipe for which is equal parts serendipity and returning to her hands-in-pans roots.

Three years ago, the woman who turned culinary effervescence, EVOO and garbage bowls into a media empire stepped away from the Food Network and her syndicated daytime talk show. Today, she acknowledges, “It can be hard to find me.”

Ray sat down with the AP recently during a break from events at the South Beach Wine & Food Festival to talk about what’s next, what keeps her going and why she doesn’t care about her legacy.

“I’ll be dead, so who cares?” She said that a lot, actually. About her critics. About the gossip. About whether people today get her and her decisions.

Except, clearly she does care. Particularly about the thread common to it all — giving people kitchen confidence. She once described her cooking as the food equivalent of a pop song. Which sounds flip. But when your entire career is built around breaking barriers to food, the easy digestibility of pop is an apt analogy.

“That was the message I wanted to bring to people. Don’t be scared of this,” she said. “If it doesn’t come out all right, who cares? It’s just dinner.”

From store demos to TV celebrity

The story of Ray’s rise is well-trod. Young woman from upstate New York gets noticed while doing food demos at an upscale grocery store, lands a gig on the Food Network demystifying cooking with a focus on fast and affordable, parlays that into a daytime show backed by Oprah Winfrey, and in short order she and her rat-a-tat Yum-o!-punctuated vernacular — not to mention her knives, books, pans, magazine, pet food and all manner of other products — were ubiquitous.

Then, in 2023 — after 17 seasons on daytime TV — she jarred fans by walking away from much of it, a decision she’d been quietly considering for years. Network television brought with it armies of executives and lawyers.

“I just didn’t want to do that anymore. I didn’t want to live by committee,” she said. “I wanted to focus more on food the way I want to teach it, talking to people I want to talk to, and being just me.”

Stepping out of the limelight

To many, she seemed to slow down or even disappear. After fire destroyed her home in upstate New York and flooding ruined her city apartment, she moved much of her life to Italy. A podcast was started, then quietly shuttered. All amid rumors of failing health and marriage.

Moved under the radar might be more accurate than slowed down. But let’s start with the gossip.

“We’re very volatile people. We’re loud, and then we’re lovey dovey, and I think we confuse a lot of folks because of that,” she said of her marriage to musician and lawyer John Cusimano. “I have a great marriage. My health is fine. I lift weights every morning, 4 o’clock, you know. I’m doing just fine.”

As for slowing down?

After ending her daytime show — the only thing she misses is the energy of the live audience — she created her own production company, Free Food Studios, an effort to control her content (sans layers of lawyers) and launch new talent. A&E soon acquired a 50% stake in it and ordered hundreds of episodes, including several new series starring Ray.

“People tell me on the plane or at the airport or at the grocery store, ‘Oh, I miss your show so much!’ And I’m like, I have many! You know, look on YouTube or look at A&E or look at Disney or Hulu,” she said. “It rotates through all these different platforms now, so it’s harder for people to find.”

In fact, her “Meals in Minutes” recently was renewed for more than 100 new episodes, and she’s producing two additional shows with other stars. Meanwhile, she’s planning an eighth humanitarian trip to Ukraine — she’s been collaborating on them with José Andrés since early in the war — recently launched her own gin, and still sells plenty of pots and pans and pet foods, the latter of which helps fund The Rachael Ray Foundation, which has donated $140 million to animal welfare and nutritional advocacy groups.

Crashing the chefs’ A-list

Today, culinary pedigrees among food celebrities are few and far between, making the early critiques of Ray — She’s not a serious cook! She’s not a chef! — seem quaint, sexist, maybe both. She’s thankful social media has lowered the bar for entry to her world, saying fresh faces no longer need money, connections, a culinary degree or blind luck to get noticed.

What hasn’t changed is the way aging women are judged, particularly when they have the audacity to do so as a public figure. Her appearance has been a hot topic in recent years, but Ray said she refuses to join the beauty bandwagon. “I tried Botox here (pointing at her eyebrows) years ago,” she said. “And I just looked sort of shocked or something. And I thought, this isn’t you.”

At this year’s South Beach festival’s Burger Bash, which Ray has hosted for two decades — consuming some 568 burgers over the years, but who’s counting? — crowds swarmed her with stories of growing up on her recipes and shows. At a private dinner the next night, 20-plus people paid $500 each to clamor as she served pasta alle vongole and told family stories while Cusimano mixed cocktails.

“Honey! I’m talking too much! This got hot!” Ray said, handing him a Martinez cocktail to refresh. “I don’t drink a hot cocktail. I almost never drink the second half of my cocktail.” The crowd of mostly middle-aged women nodded enthusiastically, clearly adopting a new Ray-endorsed rule to foist on their own spouses.

“I love the fact that it’s still relevant that I come here,” Ray said. “I’m a woman in her mid-50s that’s still employed, still making programming, and still can book an event and have thousands of people come out. That means a lot to me.”

What comes next?

“I like not knowing,” she said. “I like watching things evolve and discovering what’s next for myself. So there’s no plan. There’s no road map.”

J.M. Hirsch is a food and travel journalist, and the former food editor for The Associated Press.

By J.M. HIRSCH, Associated Press

MIAMI (AP) — For nearly 10 years running, Lesley VanNess never missed the South Beach Wine & Food Festival, a beachfront bacchanal of celebrities, booze and bites that tens of thousands of attendees pay hundreds to thousands of dollars to join.

It was about access, the chance to nosh and gab with the likes of Rachael Ray and Bobby Flay, people she otherwise could experience only via the hands-in-pans purview of the Food Network.

“I’d get the Food Network Magazine and there would be advertisements for it. I’m like, ‘0h my god! You could go to that? Go to these great events and meet these celebrity chefs?’,” said VanNess, a 44-year-old former restaurant owner from Iowa. “I’m in!”

That was during the food festival heyday, a decade-long stretch starting around 2010 when copycat events popped up everywhere, creating a circuit-like scene for A-list chefs (and ample wannabes).

Then came social media, a force that melted barriers between fans and food celebs. People like VanNess realized that instead of crowding into football field-size tents to chance a chat with Flay, they could just DM him.

Or better yet, they could tune in to online #instafood chatter to perhaps discover the next Ray or Flay, a whole new level of social cred unlocked.

VanNess hasn’t been back to South Beach since at least 2020. “I’d rather see them on social media or go to their restaurant,” she said.

What chefs and foodies want

Last weekend, the South Beach Wine & Food Festival turned 25, cementing it as one of the elders of the festival scene, along with its sister event, the New York City Wine & Food Festival, and the Food & Wine Classic in Aspen, Colorado. By all accounts, all three are going strong. But many smaller festivals have disappeared, victims of the pandemic, slumping ticket sales, soaring food and labor costs, and chef disinterest.

So, are food festivals still relevant?

“South Beach and New York, they fill a niche and I can see them going on forever. But food events and food festivals are going in a whole other direction,” said Mike Thelin, one of the founders of the now shuttered Oregon festival Feast Portland.

Festivals’ success long hinged on the need of chefs, wineries, mixologists, food producers, and what only now are known as food influencers to reach a wider audience. In 2026, that’s an antiquated notion.

“In 2010, they wanted to get on the map,” Thelin said. “They don’t need that anymore.”

Seeking that local connection

That doesn’t mean festivals are dead. There’s a recalibration happening, he explained. What many call “white tent affairs,” a not-so-subtle nod to South Beach’s events that stretch along the sands of the Atlantic, are fading.

“If I’m going to a certain region, I want to know what makes that region special,” Thelin said. “I don’t want to go into a giant white tent that’s devoid of geography and drink a bunch of wines from California if I’m in Washington or Tennessee.”

Taking their place? A host of small, hyper-focused events grounded in people and place. Events like AAPI Food & Wine, a 3-year-old Oregon and New York City-based festival that highlights the work of Asian Americans and Pacific Islanders.

“The foodie scene has changed so much,” said Lois Cho, one of the founders of that event, which draws about 1,000 attendees a year. “People didn’t realize wine and black bean noodles and izakaya and all these different Thai dishes — they had no idea they paired. Creating a different narrative and community where you can connect with people, those are the types of events we’ll see now.”

Social media, she said, unlocked so many overlooked voices.

“And a lot of people haven’t caught on because it’s been a lot of cookie-cutter events for the last 20 years,” she said.

It’s been a similar story for the Southbound Food Festival, which celebrates the culinary scene of Birmingham, Alabama. Started in 2022 and stretching over a week every fall, the event pulls support not just from chefs, but also the region’s art and music scenes.

“There’s less appeal today with these TV chefs. Great chefs are everywhere,” said Nancy Hopkins, one of the event’s founders. “People come to celebrate and uplift Birmingham.”

The OG festivals still draw crowds

Still, as Thelin said, the South Beach Wine & Food Festival and it’s New York sibling aren’t going anywhere anytime soon, white tents, Food Network faces and all. Tickets to nearly all of South Beach’s 110 events, which featured 500-plus chefs and food personalities, sold out this year. In its quarter century, the festival has raised more than $45 million for the Florida International University Chaplin School of Hospitality and Tourism Management.

Lee Schrager, the force behind the two festivals, said the South Beach blueprint remains relevant today.

“There’s something very different about DM’ing Bobby Flay than going to an intimate dinner at a table of 10 that he’s doing that’s sold out in three days,” Schrager said. “Social media has made everyone available, but can you touch and feel it?”

The first South Beach event, attended by only 10 chefs, was little more than a wine tasting. This year, more than 30,000 people attended. Martha Stewart hosted a luncheon at Joe’s Stone Crab, Italian celebrity butcher Dario Cecchini tossed slabs of beef into an eager dinner crowd, and Ray reprised her Burger Bash, where everything from Kool-Aid pickles to foie gras adorned smashed wagyu patties on potato buns.

Schrager acknowledged that most smaller festivals can’t operate the way his do, including hosting events he knows will sell tickets even if they ultimately lose money. He said he sold $7 million in tickets this year and brought in $6 million in sponsorships — and netted just a little over $1 million.

“It’s a good number in the festival world, but it’s not a great return if you’re running a profit business,” he said.

Ray, who has participated in nearly every South Beach and New York festival, continues to show up. It’s about loyalty to Schrager, who took her seriously when much of the food world didn’t. But it’s also about in-person access to fans.

“I love talking to people, being with people, having people climb all over you, hang on you, give you a compliment,” she said. “I love being in the real-life experience.”

J.M. Hirsch is a food and travel journalist, and the former food editor for The Associated Press.

That creamy Reese’s peanut butter cup dissolving on your tongue. The next crunchy Dorito you’re reaching for before you’ve swallowed the last one. The first sip of an ice-cold Coke, with a mix of syrup and carbonation; it hits like relief.

Your brain’s reward center is supposed to keep you alive, but a major new study from the University of Michigan, Harvard, and Duke says the food industry learned how to use it against you — engineering products with the same science as cigarettes.

The playbook is this: optimize the craving, accelerate the reward, and make it nearly impossible to stop.

Ultraprocessed foods now make up roughly 60% of what Americans eat. San Francisco has sued 10 major food manufacturers over the harm.

Health Secretary Robert F. Kennedy Jr. has said these foods are poisoning Americans, but he has stopped short of regulating them.

In Detroit, 69% of households face food insecurity and researchers describe the city as a food swamp, where drive-throughs, party stores and gas-station snack aisles vastly outnumber places to buy fresh produce.

Detroit’s numbers make the question sharper: What happens when engineered food is all that’s there?

Ashley Gearhardt, clinical psychologist, addiction scientist at the University of Michigan, creator of the Yale Food Addiction Scale and lead author of the study, joined Robyn Vincent on The Metro to discuss this and more.

Listen to The Metro weekdays from 10 a.m. to noon ET on 101.9 FM and streaming on demand.

Subscribe to The Metro on Apple Podcasts, Spotify, NPR.org or wherever you get your podcasts.

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By Linda Gassenheimer, Tribune News Service

Chicken simmered in a tomato sauce infused with onion, green pepper, and paprika forms the comforting foundation of this Hungarian goulash.

The key to its authentic flavor is using good-quality Hungarian paprika. It’s available in both mild and hot varieties and found in most supermarkets. This rich, savory goulash is served over pappardelle, a broad, flat pasta similar to extra-wide fettuccine, perfect for catching every spoonful of sauce.

HELPFUL HINTS:

• Any type of pasta can be used.
• Any type of sliced mushroom can be used.

To save preparation time, use diced onion and green pepper found in the produce section.

COUNTDOWN:

Place water for noodles on to boil.

Make goulash.

Boil pasta.

SHOPPING LIST:

To buy: 1/2 pound cooked boneless, skinless chicken breast, 1 jar reduced sodium marinara sauce, 1 green bell pepper, 1 medium tomato,1 container sliced portobello mushrooms, 1 small container reduced fat sour cream, 1 bottle Hungarian paprika, 1 container caraway seeds, 1 package pappardelle

Staples: olive oil, onion, salt, black peppercorns

Chicken Hungarian Goulash

Recipe by Linda Gassenheimer

• 2 teaspoons olive oil
• 1/2 cup diced onion
• 1 cup diced green bell pepper
• 1 cup sliced portobello mushrooms
• 1 tablespoon Hungarian paprika or 1 1/2 tablespoons ordinary paprika
• 1 cup reduced sodium marinara sauce
• 1/2 pound cooked boneless skinless chicken breast 1/2-inch pieces
• Salt and freshly ground black pepper
• 2 tablespoons reduced fat sour cream
• 1 medium tomato cut into wedges

Heat olive oil in a nonstick skillet over medium high heat and add onion, green pepper and mushrooms. Saute 3 minutes. Sprinkle paprika over vegetables and saute 2 minutes. Add marinara sauce and simmer 1 minute. Add chicken and salt and pepper to taste. Remove from heat and serve over pappardelle. Dot the goulash with sour cream. Arrange tomatoes on the side.

Yield 2 servings.

Per serving: 369 calories (32 percent from fat), 13.0 g fat (3.0 g saturated, 4.3 g monounsaturated), 114 mg cholesterol, 38.0 g protein, 26.5 g carbohydrates, 7.1 g fiber, 132 mg sodium.

Caraway Pappardelle

Recipe by Linda Gassenheimer

• 1/4 pound pappardelle (about 1 1/2 cups)
• 2 teaspoons olive oil
• 1 tablespoon caraway seeds
• Salt and freshly ground black pepper

Bring a large pot with 2 to 3 quarts of water to a boil. Add the pappardelle and boil 3 to 4 minutes or according to package instructions. Drain leaving about 2 tablespoons water on the pappardelle. Toss with olive oil and caraway seeds and salt and pepper to taste. Divide in half and serve on two dinner plates with the Goulash.

Yield 2 servings.

Per serving: 262 calories (20 percent from fat), 5.8 g fat (0.8 g saturated, 2.5 g monounsaturated), no cholesterol, 8.1 g protein, 44.1 g carbohydrates, 3.0 g fiber, 3 mg sodium.

©2026 Tribune Content Agency, LLC

 Food is a connection to the past and a living memory. It has a way of reminding the senses that love existed.

It’s never just about the food. It’s about who taught you. It’s about who was there to help you stir the pot and give you the spoon to lick the cake batter. It’s about the traditions passed down on purpose and by accident. And sometimes it’s about learning the hardships that put the food on the table.

Ifayomi Christine is a writer, director, and lens based artist. She recently directed the film “Until It Feels Like Worship,” which untangles generational grief and trauma through remembrance and release.

Cornetta Lane-Smith is a Detroit-based filmmaker, writer, producer and the founder of Studio 8278. She wrote and executive produced the docu-series “Recipes of Resistance.” The series explores how food and conversation help unpack human complexity. 

They both joined The Metro’s Tia Graham to talk more about the film and docu-series. 

 

Listen to The Metro weekdays from 10 a.m. to noon ET on 101.9 FM and streaming on demand.

Subscribe to The Metro on Apple Podcasts, Spotify, NPR.org or wherever you get your podcasts.

Support local journalism.

WDET strives to cover what’s happening in your community. As a public media institution, we maintain our ability to explore the music and culture of our region through independent support from readers like you. If you value WDET as your source of news, music and conversation, please make a gift today.

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By Gretchen McKay, Pittsburgh Post-Gazette

Woe to the cookie, cake or waffle lover who discovers, often after years of stomach upset, fatigue and skin issues, that the culprit of their health issues is gluten, the protein found in grains like wheat, barley and rye.

Most everything you find in a bakery, grocery store cookie aisle or on the sweet side of a breakfast menu is made with flour. Which means that those with gluten sensitivities or allergies are often out of luck when it comes to sweet treats.

One of my sons has celiac disease so I’m always on the lookout for gluten-free products that don’t include hidden sources of gluten such as soy sauce or malt vinegar and actually taste good, or at least good enough to justify the high cost. (Gluten-free cereals, pasta and snacks can be up to 139% more expensive than their gluten-containing counterparts, according to the nonprofit Celiac Disease Foundation.)

Dilettoso, a gluten-free baking mix brand founded by Italian nutritionist Stefania Dilettoso in 2024, offers a tasty and super-convenient solution for the home cook.

Made with a blend of finely ground organic whole oat and brown rice flours, organic tapioca starch and natural flavorings, its Amore mixes are low-fat, preservative-free and because no sugar is added, fairly low cal (a serving counts just 120 calories).

For many people, texture is just as important as taste in baked goods. Because these mixes are made with naturally absorbent oat flour, the batter retains its hydration and bakes up light and fluffy. When it comes to breakfast foods, that translates into pancakes and waffles that rise beautifully, with an airy, light interior.

They’re available in three kid-friendly flavors — Choco-Lotta, Bella Berry and Vava Vanilla — and can used to make pancakes and waffles with the addition of water or milk (and an egg, if you want the extra protein). They also can be used as a gluten-free base for cookies, brownies, cakes and muffins with the addition of other ingredients.

One 10-ounce box of the Amore mixes — Italian for “love” — makes around 15 4-inch mini waffles or a half-dozen 7-inch regular waffles.

We tried the Vava Vanilla variety, which like the other mixes is leavened with baking soda and cream of tartar.

My toddler grandson gobbled them down just as quickly as the “regular” pancakes he gets to eat on weekends with my husband and me at Eat’n Park. But the real thumbs up came from my son, who said they were “pretty good” for a gluten-free product.

However, their price means they will probably be reserved for special occasions. They were $13.95 per box on Amazon (or $35 for a three-pack and $49.50 for a six-pack). That’s nearly $2 a waffle or 93 cents per mini waffle.

©2026 PG Publishing Co. Visit at post-gazette.com. Distributed by Tribune Content Agency, LLC.

It’s easy to fall into a restaurant rut. But, it’s the new year, and that means a chance to turn the page and find some new places to eat. There’s a lot to be excited about in metro Detroit’s culinary world in 2026.

Melody Baetens, dining and entertainment reporter for Detroit News, compiled a list of new restaurant openings to look forward to in the coming year. She joined The Metro to take us through the list.

Listen to The Metro weekdays from 10 a.m. to noon ET on 101.9 FM and streaming on demand.

Subscribe to The Metro on Apple Podcasts, Spotify, NPR.org or wherever you get your podcasts.

Trusted, accurate, up-to-date.

WDET strives to make our journalism accessible to everyone. As a public media institution, we maintain our journalistic integrity through independent support from readers like you. If you value WDET as your source of news, music and conversation, please make a gift today.

Donate today »

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With New Year’s Day fast approaching, I want to plan on making the holiday delicious and easy. I have a one-dish lunch or dinner in mind. At my house, Jan. 1 is primarily spent relaxing in front of the TV watching the parade and football games. It’s part of our tradition.

Everyone seems to love this one-dish wonder, a baked pasta dish with sausage and black olives. You can change its personality by using a sausage that you prefer. Hot Italian sausage will yield a dish that is fiery, while mild Italian sausage makes a more kid-friendly meal. I like to use half hot and half mild. The choice is yours.

Happy New Year!

Baked Pasta with Sausage and Olives

Yield: 4 to 6 servings

INGREDIENTS

• 2 tablespoons extra-virgin olive oil, divided use
• 1 pound Italian sausage removed from casings, sweet or hot, or some of both
• 2 medium garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 (14.5-ounce) can diced tomatoes
• 3/4 cup pitted black olives, such as Kalamata, drained
• Salt
• 1 pound penne or ziti
• 2 cups shredded mozzarella cheese, divided use; see cook’s notes
• 1/4 cup grated Parmesan cheese, divided use
• 2 tablespoons minced fresh parsley

Cook’s notes: Use the low-moisture style of mozzarella that is harder and often used for melting, not the fresh mozzarella.

DIRECTIONS

1. Adjust oven rack to middle position and heat oven to 400 degrees. Brush a 9-by-13-inch baking dish with 1 tablespoon oil. Cook sausage in a large, deep skillet until browned, about 5 to 6 minutes, breaking it up with spatula or wooden spoon. Transfer sausage to a bowl.

2. Drain all but 1 tablespoon fat from skillet, add the remaining 1 tablespoon oil and garlic; cook until fragrant but not brown, about 1 minute. Add crushed and diced tomatoes, return sausage to the skillet. Add olives and simmer until thickened, 15 to 18 minutes. Season to taste with salt.

3. Meanwhile, bring 4 quarts of water to boil in large pot. Add 1 tablespoon salt and pasta. Cook until slightly underdone. Reserve 1/4 cup cooking water. Drain pasta and return to pot along with reserved water. Stir in tomato sauce.

4. Pour half of pasta into prepared baking dish. Sprinkle with half of each cheese. Pour remaining pasta into dish, sprinkle with remaining cheeses and sprinkle with parsley. Bake until golden brown, about 20 minutes. Remove from oven and let it rest for 5 minutes before serving.

Source: Adapted from America’s Test Kitchen

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.

In my childhood home, we had a leg of lamb two Sundays a month. I loved those Sundays, as did my Shetland sheepdog who was the recipient of the leftover bone. Mom’s recipe was simple. The meat was topped with olive oil, salt and pepper prior to roasting.

This recipe takes it up a notch making it the perfect entrée for special occasion holiday entertaining. This approach studs the meat with little “bouquets” made of rosemary sprigs, slivered garlic and anchovies. Don’t be put off by the anchovies; they taste delicious, offering just-right saltiness. Plan ahead when making this version; it tastes best if it is seasoned 1 to 2 days in advance and stored in the refrigerator to let the flavors meld.

My local supermarket rarely carries leg of lamb. I guess it is because it is so darn expensive. Markets such as Whole Foods, Bristol Farms and Gelson’s have them. I tested the recipe using a smaller bone-in leg, one that weighed in at a little less than 4 pounds. I used 2/3 of the amount of garlic, anchovy, rosemary and salt, and reduced the roasting time by about 25 minutes (roasting it only 48 minutes after turning the oven temperature down).

Yes, my guests will get smaller servings, but I will make up for it by providing loads of vegetables.

Roast Leg of Lamb with Anchovy, Rosemary, Garlic and Piment d’Espelette

Yield: 8 to 10

INGREDIENTS

• 1 whole bone-in leg of lamb, 7 to 8 pounds, preferably with hip bone removed, with 1/8-inch layer of fat, see cook’s notes
• 5 large garlic cloves, peeled, cut into thin slivers
• 4 anchovy fillets, rinsed, patted dry and cut into 20 little pieces
• 4 leafy sprigs rosemary, cut into twenty pieces
• 2 teaspoons kosher salt
• 2 teaspoons piment d’Espelette, see cook’s notes
• 1 to 2 tablespoons extra-virgin olive oil
• 3/4 cup dry white wine or dry vermouth

Cook’s notes: My local supermarket rarely carries legs of lamb. I guess it is because it is so darn expensive. Markets such as Whole Foods, Bristol Farms and Gelson’s have them. I tested the recipe using a smaller bone-in leg for this recipe, one that is severed at the knee, weighing only a little less than 4 pounds. I use 2/3 of the amount of garlic, anchovy, rosemary and salt, and reduced the roasting time by about 25 minutes (roasting it only 48 minutes after turning the oven temperature down). Yes, my guests will get smaller servings, but I make up for it by providing loads of vegetables.

Piment d’Espelette is a brick-red powder made from chilies from the town of Espelette in the Basque region of France. It is milder than cayenne; its light heat is nuanced with sweetness. It is available at Savory Spice Shop in Corona del Mar (928 Avocado Ave.), or from several sources online. If you prefer, substitute hot paprika (not smoked paprika).

DIRECTIONS

1. Using the tip of a paring knife, make 20 small holes on all sides of lamb. Stuff each hole with a sliVer of garlic, a bit of anchovy and a small sprig of rosemary, leaving the tips of the rosemary sticking out. (It may help to gather the seasonings into a little “bouquet” and use the point of the knife to tuck a “bouquet” into each hole.) Season surface with salt and piment d’Espelette. Set in a large baking dish and refrigerate, uncovered or loosely covered, for 1 to 2 days. Let lamb come to room temperature for about 2 hours before roasting.

2. Arrange oven rack in the lower third of oven and heat to 450 degrees (425 degrees convection).

3. Roasting: Rub surface with olive oil. Place lamb with the rounder, meatier side up in roasting pan just large enough to accommodate it (it’s fine if the top of the shank rests on the edge of the roasting pan.) Roast 25 minutes and then pour wine over lamb. Lower temperature to 325 degrees (300 degrees convection). Roast until a meat thermometer inserted in the meatiest part of the leg reaches 120 to 125 degrees for rare, about 1 hour from the time you lowered the oven heat; or 130 to 135 degrees for medium rare, about 1 1/4 hours.

4. Remove lamb to carving board, preferably one with a trough, to rest for 20 to 35 minutes. Tilt roasting pan and spoon off as much of the clear fat as you can. Using a wooden spoon, scrape up the pan drippings (if they are too stuck to the pan to scrape up, add 1/4 cup water to dissolve them). Set aside the pan drippings to drizzle over the carved lamb. Carve and serve drizzled with the pan drippings, or layer the slices in the roasting pan so they soak up the pan juices and serve family style (I really like this soak-in-the-pan approach), from the roasting pan.

Source: Adapted from “All About Roasting” by Molly Stevens (W.W. Norton, $35)

By CHEYANNE MUMPHREY, Associated Press

After carefully choosing the freshest produce at the market, people face even more choices with vegetables, fruit, meat and dairy products at home that can help prolong freshness, minimize waste and prevent foodborne illnesses.

There are several methods to store and preserve food, such as canning and pickling produce, freezing leftover ingredients and storing food in the refrigerator. Although refrigeration is effective and most households have the appliance, experts say it is safe to say most families simply set it and forget it.

“Storing perishable items in refrigerated conditions is the first step, but it is necessary to stay aware of how long certain foods have been prepared, exposed to the air, and stored. Refrigerated items are still able to develop mold and dangerous microorganisms like listeria, Salmonella, and E. coli, so consumers must stay alert and take necessary precautions,” said Emily Hilliard, press secretary for the U.S. Department of Health and Human Services.

This is especially important during the holiday season, when people buy more and expect meals to last. Planning recipes, buying less and being creative with extras and leftovers can help reduce food waste, said Diane Beckles, professor at the University of California, Davis, who studies the quality of fruits and vegetables. She said these steps can also help stretch shopper’s budgets, especially with inflation on the rise and federal food aid under threat as the government shutdown continues.

Preparing your groceries for refrigeration

Experts say proper food storage starts before groceries even reach a refrigerator. Buy products before their expiration or “sell by” dates — which tell stores how long to display their products, and are not safety dates. Follow handling instructions and place foods in the refrigerator within two hours of being at room temperature. Other tips include keeping appliances clean by wiping spills, especially from thawing meat, and discarding spoiled food. The Department of Energy recommends keeping refrigerator temperatures between 35-38 degrees Fahrenheit (1.7-3.3 degrees Celsius).

Social media offers seemingly endless tips to make food last longer, such as cleaning fruits before refrigerating and storing everything in plastic or glass containers. But experts say there isn’t just one right way to properly store many foods.

It comes down to understanding temperature and relative humidity when storing produce, said Wyatt Brown, emeritus professor at California Polytechnic State University in San Luis Obispo. After that, “it becomes more refined” and includes considerations like storage space, timing of meals and personal preference.

For Beckles, the most important thing is to eat more fruits and vegetables — not worrying so much about how they are stored. “I recommend not storing tomatoes in the fridge, but there are people who feel better doing so,” she said. “It’s not going to taste as good, but if they eat them and get the nutrients, who cares.”

Fruits and vegetables

Most produce, including fruits, vegetables, leafy greens and herbs, is alive. Experts say refrigerating produce can slow spoilage, if done correctly. Brown, who studied post-harvest technology and taught for 31 years, said refrigeration can also maintain nutrition and extend shelf life.

Experts recommend using your fridge’s crisper drawers to separate fruits and vegetables and control humidity. Keep berries dry and wash them just before eating. Refrigerate broccoli, carrots, and green beans, and store leafy greens in plastic or paper bags to prevent wilting.

Some produce, like tomatoes, pears and apples, emit ethylene gas as it spoils causing the surrounding fruits and vegetables to ripen more quickly, so experts say to get rid of rotting food to keep other items fresh. Onions, garlic, apples, nectarines, citrus fruits and squash can all be left on the countertop.

Brown said to consider storing onions and potatoes outside of the refrigerator to limit roots sprouting from the bulbs. “If you store potatoes in the refrigerator for a long time, the starch will break down into sugar, and the Maillard reaction could cause the sugars to produce dark pigments when cooked,” he said, explaining the reaction causes dark patches on cooked potatoes.

Proteins, including meats, eggs and beans

Uncooked meat should remain chilled and not left at room temperature for more than two hours, or one hour if above 90 degrees Fahrenheit (32 degrees Celsius), federal health agencies say. Avoid thawing meats on the counter, and marinate in the refrigerator, experts say. When placed in the refrigerator, meats should be stored at the bottom to prevent cross-contamination from drips or spills.

Food safety guides from the Food and Drug Administration and the Department of Agriculture’s Food and Nutrition Service suggest storing eggs on the middle or back shelves rather than the door, where the temperature is warmer. Avoid washing eggs because it removes their natural protective outer layer called the bloom. Unwashed farm-fresh eggs can be stored at room temperature, but refrigeration extends their shelf life.

Dairy products, milk and cheeses

Milk, yogurt and cheeses should all be refrigerated. Experts say yogurt is a ready-to-eat product that can be stored on the top shelves in refrigerators. On the other hand, cheeses should not be stored on top shelves or the door where air circulation could dry them out. Experts say soy, coconut and nut milks should also be refrigerated but, depending on the carton, can be stored at room temperature until opened.

Breads, grains and rice

The FDA advises against refrigerating bread, as it can dry out and become stale. However, refrigeration slows mold growth in humid climates, and freezing preserves quality for up to six months. Non-perishable foods like rice, pasta, and flour can be stored at room temperature.

Other

Ready-to-eat meals and leftovers can be stored on the top shelves for quick and convenient access, while dressings, condiments and non-dairy drinks can be kept in the door where it is warmer. The USDA says leftovers can be kept in the refrigerator for 3 to 4 days or frozen for 3 to 4 months. Alcohol storage depends on the type, whether it’s opened, and if it contains dairy or fruit. Opened wine should be refrigerated on its side to slow oxidation and keep the cork moist.

Mumphrey reported from Flagstaff, Arizona.

By ADRIANA GOMEZ LICON, Associated Press

The U.S. Department of Agriculture has posted a notice on its website saying federal food aid will not go out Nov. 1, raising the stakes for families nationwide as the government shutdown drags on.

The new notice comes after the Trump administration said it would not tap roughly $5 billion in contingency funds to keep benefits through the Supplemental Nutrition Assistance Program, commonly referred to as SNAP, flowing into November. That program helps about 1 in 8 Americans buy groceries.

“Bottom line, the well has run dry,” the USDA notice says. “At this time, there will be no benefits issued November 01. We are approaching an inflection point for Senate Democrats.”

The shutdown, which began Oct. 1, is now the second-longest on record. While the Republican administration took steps leading up to the shutdown to ensure SNAP benefits were paid this month, the cutoff would expand the impact of the impasse to a wider swath of Americans — and some of those most in need — unless a political resolution is found in just a few days.

The administration blames Democrats, who say they will not agree to reopen the government until Republicans negotiate with them on extending expiring subsidies under the Affordable Care Act. Republicans say Democrats must first agree to reopen the government before negotiation.

Democratic lawmakers have written to Agriculture Secretary Brooke Rollins requesting to use contingency funds to cover the bulk of next month’s benefits.

But a USDA memo that surfaced Friday says “contingency funds are not legally available to cover regular benefits.” The document says the money is reserved for such things such as helping people in disaster areas.

It cited a storm named Melissa, which has strengthened into a major hurricane, as an example of why it’s important to have the money available to mobilize quickly in the event of a disaster.

The prospect of families not receiving food aid has deeply concerned states run by both parties.

Some states have pledged to keep SNAP benefits flowing even if the federal program halts payments, but there are questions about whether U.S. government directives may allow that to happen. The USDA memo also says states would not be reimbursed for temporarily picking up the cost.

Other states are telling SNAP recipients to be ready for the benefits to stop. Arkansas and Oklahoma, for example, are advising recipients to identify food pantries and other groups that help with food.

Sen. Chris Murphy, D-Conn., accused Republicans and Trump of not agreeing to negotiate.

“The reality is, if they sat down to try to negotiate, we could probably come up with something pretty quickly,” Murphy said Sunday on CNN’s “State of the Union.” “We could open up the government on Tuesday or Wednesday, and there wouldn’t be any crisis in the food stamp program.”

By KEVIN FREKING

WASHINGTON (AP) — The Trump administration is rejecting the idea of using roughly $5 billion in contingency funds to keep food aid flowing into November amid the government shutdown, according to a Department of Agriculture memo that surfaced Friday. States temporarily covering the cost of benefits next month will not be reimbursed, the memo says.

Democratic lawmakers and various advocacy groups have been calling on the administration to use the contingency fund to provide partial benefits into November though the Supplemental Nutrition Assistance Program, commonly referred to as SNAP.

But the two-page document states that “contingency funds are not legally available to cover regular benefits.”

The prospect of SNAP benefits running out as a result of the shutdown has become a major concern in the states. Lawmakers from both political parties are blaming the other for the hardship that would ensue. The program helps about 1 in 8 Americans buy groceries.

The document states that the contingency fund is reserved for such things as helping individuals in disaster areas. It cited Tropical Storm Melissa, which could become a major hurricane in the coming days, as an example of why it’s important to have funds available to mobilize quickly in the event of a disaster. The document was obtained by The Associated Press and was first reported by Axios.

The document blames Democrats for the government shutdown that began Oct. 1 and states that November SNAP benefits would be paid on time “if not for Congressional Democrats blocking government funding.”

House Democratic leader Hakeem Jeffries earlier Friday told reporters the administration has the resources to ensure than not a single American goes hungry on Nov. 1. He accused Republicans of “trying to weaponize hunger” and called it unconscionable.

Meanwhile, Democrats in the House and Senate have written Agriculture Secretary Brooke Rollins requesting that she use the contingency fund to cover the bulk of November benefits.

“Choosing not to ensure SNAP benefits reach those in need this November would be a gross dereliction of your responsibilities to the American people,” said a letter sent Friday by 214 House Democrats.

The latest department guidance on the contingency fund appears to contrast in some respects with the department’s 55-page plan for operations in the event of a shutdown. That plan stated that it’s evident Congress has intended for SNAP operations to continue since the program has been provided with multi-year contingency funds to cover state administrative expenses and to pay for participant benefits should a funding lapse occur in the middle of the fiscal year.

The department guidance that surfaced Friday says the contingency fund is not available to support the current budget year’s benefits because “the appropriations for regular benefits no longer exists.”

The shutdown began when a short-term measure to fund the government failed to advance in the Senate. The current impasse is now the second-longest on record. The administration took steps leading up to the shutdown to ensure SNAP benefits were paid in October, with states and lawmakers looking for guidance from the administration for what would happen next month.

The SNAP program is administered by the states. Officials in Louisiana, Vermont and Virginia pledged Thursday to keep food aid flowing to recipients in their states, even if the federal program is stalled because of the shutdown. Other states have explored using their own funds to prop up the program but have run into technical roadblocks.

Some states have been telling SNAP recipients to be ready for the benefits to stop. Arkansas, for example, is advising recipients to identify food pantries and other groups that might be able to help, and to ask friends and family for aid.