Dorie Greenspan is a James Beard Award-winning author of more than a dozen cookbooks whose latest production, 2025’s “Dorie’s Anytime Cakes,” is a homage to simple but show-stopping baked treats.
Greenspan’s recipe for a citrus loaf cake – which is lovingly illustrated by Nancy Pappas, like other recipes in the book – relies on winter’s bounty of fresh lemons, grapefruits, clementines and other fruits. In other words, it’s timed perfectly for the holiday season. A feature is that it can be made completely dairy-free, thanks to the use of olive oil, which bakes it to a deep golden-brown color.
What citrus should you use? Greenspan adds these notes: “The most play-aroundable ingredient in this recipe is the citrus, of course. See what you like most — maybe it’ll be the sharpness of lemons and limes or the sweetness of oranges, or a mix of both. I like a mild olive oil in this cake, but you might want to play up the olive flavor by using a stronger oil. And you might want to add a little vanilla or maybe a shot of dark rum or an aromatic orange liqueur.”
Mix-It-Up Citrus Loaf Cake
Makes 8 to 10 servings
INGREDIENTS
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/4 teaspoon baking soda
1/3 cup sugar
About 3 citrus fruits (see above note on what to use)
3 large eggs, at room temperature
1/2 cup honey
1/2 cup plus 2 tablespoons olive oil OR – to make a version with dairy – 1/2 cup olive oil plus 3 tablespoons unsalted butter, melted
Citrus marmalade for glazing, such as Korean honey-citron marmalade (optional)
DIRECTIONS
Center a rack in the oven and preheat it to 350 degrees. Butter an 8 1/2-inch loaf pan or coat the interior with baker’s spray and place it on a baking sheet.
Put the flour, baking powder, salt and baking soda in a large bowl and whisk to blend.
Put the sugar in another bowl. Finely grate the zest from the citrus over the sugar – you want about 3 tablespoons of zest – and then reach in and use your fingers to smush and press the ingredients together until the sugar is moist and fragrant.
Halve the fruits and squeeze to get 1/3 cup juice.
Add the eggs and honey to the sugar and whisk until smooth, then blend in the juice. Add the egg-sugar mixture to the dry ingredients in three additions, using a flexible spatula to gently mix the batter. Then slowly incorporate the olive oil (or the blend of oil and melted butter). You’ll have a thick, smooth batter with a light sheen. Pour it into the pan and gently jiggle the pan to even the batter.
Bake for about 50 minutes, or until the cake is tall, dark and handsome and a tester inserted deep into the center comes out clean; check the cake after 30 minutes, and if it’s getting too dark too quickly, tent it lightly with foil or parchment. Transfer the cake to a rack and let sit for 5 minutes, then unmold it and turn it right side up onto the rack. If you want to glaze the cake, do it now; otherwise, just allow the cake to cool to room temperature.
To make the (optional) glaze: Bring a few spoonfuls of marmalade with a splash of water just to a boil in a saucepan, stirring to melt the jam, or do this in a microwave. Brush the glaze over the warm cake.
Storing: Wrapped well, the cake will keep for about three days at room temperature. If you have the patience, wrap it and wait a day before slicing and serving. You can freeze it for up to 1 month, but if it’s been glazed, the jam might get a bit watery – not fatal. Thaw the cake in the wrapper.
A Mix-It-Up Citrus Loaf Cake is one of the recipes in Dorie Greenspan’s 2025 cookbook, “Dorie’s Anytime Cakes,” published by HarperCollins Harvest. (Illustration by Nancy Pappas)
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.”
Groceries lay on a kitchen counter before being sorted for storage in the pantry and refrigerator Oct. 25, 2025, in Flagstaff, Ariz. (AP Photo/Cheyanne Mumphrey)
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.
Groceries lay on a kitchen counter before being sorted for storage in the pantry and refrigerator Oct. 25, 2025, in Flagstaff, Ariz. (AP Photo/Cheyanne Mumphrey)
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.
Groceries lay on a kitchen counter before being sorted for storage in the pantry and refrigerator Oct. 25, 2025, in Flagstaff, Ariz. (AP Photo/Cheyanne Mumphrey)
This seasonal dessert marries two Mediterranean flavors: fresh, ripe figs and sweet peaches.
The pastry crust is very forgiving and comes together in just a few minutes (though it has to be chilled for an hour).
If you have really sweet fruit, you can cut back on the amount of sugar in the filling; if it’s on the under-ripe side, increase it.
The recipe calls for demerara sugar (a partially refined raw cane sugar characterized by its large, light-brown crystals) but you can substitute another large-crystal sugar like turbinado.
Equally delicious warm or at room temperature, the tart can be served with a scoop of vanilla bean ice cream or a dollop of whipped cream for a touch of pizzazz. Also great with your morning coffee!
Fig and Peach Tart
PG tested
Figs are in season from late summer to early fall. You usually can find them at specialty groceries like Whole Foods and Trader Joe’s.
For pastry
2 cups all-purpose flour, plus more to dust
1/4 cup demerara sugar
1/4 teaspoon salt
1/2 cup plus 2 tablespoons cold unsalted butter
1 extra-large egg yolk (reserve white for glazing)
1 tablespoon cold water
For filling
2 ripe and sweet small peaches
5 ripe figs
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 tablespoon lemon juice
1/2 cup demerara sugar
3 tablespoons cornstarch
For glaze
1 extra-large egg white, lightly beaten
2 tablespoons demerara sugar
Make pastry: Place flour, sugar, salt and butter in a large bowl and rub together with your fingertips until it resembles breadcrumbs.
Lightly beat egg yolk and cold water, then add to the bowl, using your hands to lightly knead everything together into a soft ball of dough.
Wrap in plastic wrap and transfer to the fridge for 1 hour.
Preheat oven to 400 degrees.
Slice peaches into 3/4 -inch-thick slices, removing the pits, and quarter the figs. Place the fruit in a bowl and toss with the vanilla, cinnamon, lemon juice, demarara sugar and cornstarch.
Place a sheet of parchment paper on a work surface and put the ball of pastry on it. Lightly flour a rolling pin and use it to roll out the pastry into a circle around 1/4 -inch thick and 14 inches in diameter. Don’t worry if edges are rough. If pastry starts coming apart, just squish it back together with your fingers.
Place parchment paper with the dough on baking sheet, and arrange peach and fig slices in the center of the circle, leaving a 2-inch border. (Either pile all in the middle or make a pattern with circles.)
Fold the edges of the pastry over the fruit. Use your finger to bring the pasty together where you have gaps.
Use a pastry brush to lightly coat the top of the pasty with beaten egg and sprinkle with sugar.
Bake for around 40 minutes, until the top of the pastry is an even dark golden-brown color. Serve warm or at room temperature.
Makes 1 tart.
— “Ripe Figs: Recipes and Stories from Turkey, Greece and Cyprus” by Yasmin Khan
These pumpkin and black bean quesadillas are a cozy, fall twist on a classic, perfect for cooler days when you’re craving something hearty yet simple.
The creamy pumpkin purée adds a subtle sweetness and velvety texture that pairs beautifully with the earthy black beans and warming spices like cumin and chili powder. Everything comes together quickly with pantry staples, making this an ideal weeknight meal or satisfying lunch—and a great way to use up pumpkin puree beyond pie.
Crisped in a skillet until golden and melty, these quesadillas are endlessly adaptable. Swap in corn tortillas or use pinto beans instead of black. Optional toppings like avocado, salsa, or sour cream let you customize each plate to your taste. For a more complete meal, serve with a crisp side salad or a tangy cabbage-lime slaw.
Pumpkin and Black Bean Quesadillas
Serves 4
INGREDIENTS
1 tablespoon olive oil
1 small onion, minced
1 bell pepper, seeded and minced
1 garlic clove, minced
1 teaspoon ground cumin
½ teaspoon chili powder
1 teaspoon dried oregano
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups canned pumpkin purée
Salt and pepper, to taste
1½ cups shredded cheese (Monterey Jack, cheddar, or a mixture)4 large flour tortillas
Oil for the skillet
Optional toppings: avocado, sour cream, salsa, hot sauce
DIRECTIONS
Heat olive oil in a skillet over medium heat. Add onion and bell pepper and sauté until soft and lightly browned, about 10 minutes. Stir in the garlic, cumin, chili powder, and oregano, cooking for 1 minute more. Add the black beans and pumpkin purée. Stir to combine, mashing some of the beans slightly for texture. Season with salt and pepper to taste. Cook for 3-5 minutes until heated through, then remove from heat.
Spread the pumpkin-black bean mixture over half of each tortilla. Top with shredded cheese, then fold the tortillas in half.
Heat a bit oil in a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and the cheese is melted. Slice into wedges and serve warm with desired toppings.
Registered dietitian and food writer Laura McLively is the author of “The Berkeley Bowl Cookbook.” Follow her at @myberkeleybowl and www.lauramclively.com.
Pumpkin and black bean quesadillas make an ideal weeknight meal or satisfying lunch — and a great way to use up pumpkin puree beyond pie. (Courtesy of Laura McLively)
When it comes to leafy green vegetables, cabbage sometimes gets a bad rap because, woof! It can really stink up your kitchen if you don’t cook it just right.
The sulfur in the leaves that gives the humble, cruciferous veggie its characteristic pungent taste breaks down during cooking, releasing a strong, rotten egg-like smell that spreads and lingers. It’s especially odorous when boiled.
Large heads of cabbage also can crowd out other vegetables in your refrigerator crisper, and, thanks to its high water content, can spoil in just a few days if improperly stored.
That puts the vegetable on the bottom of the grocery list for some home cooks, despite its wide availability, versatility, health benefit and affordability. (Common green cabbage can often cost less than $1 a pound.)
A new variety developed by Row 7 Seed Co. aims to put cabbage higher on your shopping list and just maybe make it a centerpiece at mealtime. Dubbed Sugarcone cabbage, it just made its debut at Whole Foods markets across the U.S.
A trusted staple
Cabbage — which belongs to the plant family of brassicas — has fed people through both good times and bad since antiquity.
One of the world’s oldest vegetables, the leafy green is thought to have been cultivated in the Mediterranean around 4,000 years ago. The Romans brought it north to England when Julius Caesar invaded in 55 B.C., and by the Middle Ages, it was a popular food for peasants since it was easy to grow.
First brought to the Americas by French maritime explorer Jacques Cartier in 1541, it became an important staple for early European settlers in the New World because it was both inexpensive and nutritious. By the 18th century, it was a common garden crop and culinary workhorse.
Crunchy when raw and tender and sweet when roasted, cabbage is as good a supporting actor in salads and stir-fries as it is in soups, casseroles, braised dishes and wrapped around a mixture of meat and rice in galumpki.
Sugarcone — which resembles a giant ice cream cone — is bred to naturally contain more sugar. That makes it sweeter than standard, spherical cabbage, and creates thin and delicate lettuce-like leaves that are both juicy and crunchy.
Sugarcone is also a lot smaller (and cuter) than those hefty, cannon ball-sized green cabbages most of us grew up with. Most weigh between 1 and 2 pounds, which makes it easier to store in the fridge and cuts down on waste and leftovers.
Pointed cabbage, which is also known as cone, sweetheart or hispi cabbage, has been around for decades. But it’s only been embraced by chefs in the last decade or so as a great-tasting ingredient that shines in a leading role.
“It’s been an underground cult following in the food community,” says Liz Mahler, chief operating officer for Row 7 Seed Co.
One of its early fans was acclaimed farm-to-table chef Dan Barber, who opened the restaurant Blue Hill at Stone Barns in New York’s Hudson Valley in 2004 along with his family.
So when Row 7 — which Barber founded in 2018 with plant breeder Michael Mazourek and seed farmer Matthew Goldfarb — was looking to add to its roster of “democratized” vegetables that thrive both in the kitchen and the field, cone head cabbage seemed like a logical choice.
Already popular in London and other European cities, “it’s also making its way into farmers markets in the U.S.,” Mahler notes.
Yet there was one caveat when the seed company started its first trials earlier this year at farms in Massachusetts and New York: making it mainstream. After all, Barber is a recognized advocate for the “seed-to-table” movement.
“We wanted to source a variety that wasn’t just for white tablecloth restaurants,” says Mahler, “but one that home cooks could also enjoy and experience.”
A lot of the cabbages grown today have been bred to hold up for transport on trucks, says Mahler, with firm and dense heads and tough outer leaves that protect the inner head during travel. That single-minded focus on durability has led to cabbage losing its flavor.
Sugarcone cabbage, which is both sweet and tender, is “a gentle rebuke to everything we’ve accepted about what cabbage should be,” according to its creators.
“We just saw this potential as something delicious and special and transformative in [the] cabbage space, which is a little sleepy and can use some excitement,” says Mahler.
The seeds are sourced from an independent seed company in the Netherlands that leads in cabbage breeding and is known for developing vegetables with flavor and resilience. Regional organic growers include Plainville Farms in Hadley, Mass., Row by Row Farm in Hurley, N.Y., and Spiral Path Farm just north of Carlisle, Pa.
What growers appreciate about Sugarcone cabbage, says East Coast produce manager Larry Tse, is that it’s a small cabbage. That makes it easier to harvest, and helps with weed control because it can be planted more densely, “in a sea of cabbage.”
That, in turn, helps cut down on labor, though learning how to harvest the cone-shaped heads can initially be challenging.
Sugarcone is also a fast grower — it matures in about 70 days after being planted — which means it can be harvested three or four times a year.
“And it’s a fun variety for growers” who are used to round cabbages, says Tse. “They love the shape” as much as the taste.
Launched in mid-September, Sugarcone cabbage is currently available at more than 300 Whole Foods Market stores across California, Texas, the Northeast and the Mid-Atlantic, including in Pittsburgh. Depending on sales, they’re hoping to scale it to more retailers in 2026.
At $2.99 a pound, it’s a little more expensive than other specialty cabbages like Napa or Savoy (and way more expensive than green cabbage) but the flavor makes it worth it, says Mahler.
“We pay our growers to be able to take a risk on a new crop,” she notes, “and we also want to make sure everyone on the team is well compensated.”
But at least you get a bang for the buck: Low in calories, salt and sugar, the leafy vegetable is high in fiber and antioxidants, and just one cup contains 85% of your recommended daily value of vitamin K and 54% of the vitamin C.
Thanks to its fine texture, it’s also very versatile. You can shave it raw into a salad or slaw; stuff the leaves with rice or meat; or ferment it into sauerkraut or kimchi. But the best way to enjoy it may be to simply roast some with a little butter until the leaves char and caramelize.
In bringing the cabbage to Whole Foods, its creators hope to bring excitement to the market and encourage consumers to try new vegetables.
A lot of what is pushed out to market is about high yield and uniformity, says Tse.
“We’re not necessarily looking for those things. We want things that taste good, and we work with our growers every step of the way and support them. That makes these varieties really come alive.”
Says Mahler, “We love bringing new, delicious and joyful vegetables into the world.”
Sugarcone Cabbage Wedge with Dill Yogurt
PG tested
If you’re trying to get someone to try cabbage, this is the dish to start with. It’s easy to make and just so incredibly tasty. I may never have enjoyed a vegetable more — after one bite, I ended up eating an entire half cabbage while standing at my sink.
The herbed yogurt is a lovely finishing touch but it’s not necessary.
1 head Sugarcone cabbage
3 tablespoons butter
2 garlic cloves, minced
1 sprig thyme
1 sprig rosemary
2 tablespoons mirin
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup thick Greek yogurt
2 tablespoons fresh chopped dill, plus sprigs for garnish
Preheat oven to 375 degrees.
Cut cabbage in half lengthwise, then trim the rounded sides so each half sits flat.
In large saute pan, melt butter with garlic, thyme, rosemary, mirin, salt and white pepper. Spoon this mixture generously over the cut sides of the cabbage, allowing it to soak in.
If saute pan is oven-safe, transfer it directly to the oven; if not, transfer the cabbage to a sheet pan, cut side up.
Roast for about 1 hour, flipping halfway through and basting with pan juices as it cooks.
For a clean, sliceable wedge with a meatier texture, let the roasted cabbage cool, then press it between parchment-lined sheet pans with a heavy weight on top. Refrigerate for several hours or overnight. To serve, reheat at 375 degrees for 15-20 minutes, until lightly crisped.
Mix the yogurt with chopped dill. Cut the cabage pieces in half, then top each piece with a spoonful of the dill yogurt and a sprig of dill.
Serves 4.
— Row 7 Seed Co.
Vietnamese Chicken Salad with Sweet Lime-Garlic Dressing
PG tested
There’s a reason why I so often reach for a Milk Street cookbook when I’m playing around with a new ingredient. The recipes are always straightforward, and delicious.
This recipe, which levels up that grocery store rotisserie chicken that so effortlessly feeds your family on weeknights, is a classic example. It comes together quickly and packs a punch of awesome flavor.
1/3 cup lime juice, plus lime wedges for serving
3 1/2 tablespoons fish sauce
1 1/2 teaspoons white sugar
2 medium cloves garlic, minced
1 small red onion, quartered lengthwise and thinly sliced
3 cups cooked shredded chicken
4 cups shredded cabbage
4 medium carrots, peeled and shredded on the large holes of a box grater (about 2 cups)
3 medium jalapeno peppers, stemmed, halved lengthwise and thinly sliced
1 cup lightly packed fresh basil
1 cup lightly packed fresh cilantro leaves
1 1/2 cup roasted, salted peanuts, roughly chopped
In small bowl, stir together lime juice, fish sauce, sugar and garlic, until the sugar dissolves.
Add onion and let stand for 10 minutes, stirring occasionally.
In large bowl, toss together chicken, cabbage, carrots, jalapenos, basil and cilantro.
Pour on red onion-dressing mixture and toss.
Toss in half the peanuts, then transfer to a serving bowl.
Sprinkle with the remaining peanuts and serve with lime wedges on the side.
Serves 6.
—”Milk Street Shorts: Recipes that Pack a Punch” by Christopher Kimball
Vegetable Minestrone with Pasta
PG tested
This recipe from Lidia Bastianich’s latest cookbook, which goes on sale Oct. 13, makes a big pot of soup. But it freezes well.
I omitted the pork butt for a vegetarian version of this hearty soup. I didn’t have elbow macaroni on hand so added the pasta from a box of Kraft Macaroni & Cheese, and also took the shortcut of using canned cannelini beans instead of dried. The pesto added at the end really elevates the flavor to the next level.
With a piece of grilled Italian bread, this is a comforting, nourishing meal.
For soup
1/2 cup extra virgin olive oil, divided, plus more as needed
1 medium onion, chopped
2 medium carrots, peeled and chopped
2 stalks celery, chopped
Kosher salt
1/2 teaspoon red pepper flakes, and more as needed
3 garlic cloves, peeled and sliced
1 14.5-ounce can whole San Marzano tomatoes, crushed by hand
2 fresh bay leaves or 3 dried
2 15-ounce cans cannellini beans, rinsed and drained
1 large Idaho potato, peeled and cut into 1/2 -inch dice
4 cups shredded green cabbage
2 small zucchini, trimmed and cut into a 1/2 -inch dice
1 up tubettini or small elbow pasta
For pesto
1 cup loosely packed fresh basil leaves
1/2 cup freshly grated Grana Padano or Parmigiano Reggiano
Heat 1/4 cup of olive oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots and celery, season with 2 teaspoons salt and the peperoncino.
Cook, stirring occasionally, until the vegetables are wilted, about 4 minutes.
Add garlic, let it sizzle for a minute, then add tomatoes and let the liquid simmer for 10 minutes.
Add 5 quarts water and bay leaves, and bring to a rapid simmer. Season with 1 teaspoon salt.
Simmer for an additional 20 minutes to blend the flavors, then add canned beans along with potatoes and cabbage.
Bring soup to a rolling boil, adjust heat to simmering, and cook, partially covered, until liquid has thickened, about 20 minutes. Add zucchini, and cook until it’s softened, about 10 minutes. (The soup can be prepared to this point up to 2 days in advance. Cool to room temperature, then chill it completely. Bring to a boil, stirring occasionally, before continuing.)
Stir the pasta into the soup, and cook, stirring occasionally, until it’s al dente, about 8 minutes.
While pasta is cooking. combine basil, grated cheese and remaining 1/4 cup olive oil in a mini food processor. Process until you have a coarse pasta, adding a little more oil if necessary. Season to taste with salt.
Taste soup, and season with more salt and red pepper flakes if necessary. Let it rest, off heat, for 5 minutes.
Stir pesto into the soup, and ladle into warm soup bowls.
Makes about 4 quarts.
— adapted from “Lidia’s The Art of Pasta” by Lidia Matticchio Bastianich and Tanya Bastianich Manuali (Knopf, $35)
Sugarcone cabbage, a sweeter, more tender cone-shaped variety, adds a nutritious heft to a veggie-heavy minestrone soup. (Gretchen McKay/Pittsburgh Post-Gazette/TNS)
To my way of thinking, Halloween is a great excuse to crank up the oven and do a little holiday baking. I think we need to create something fun and whimsical in these challenging times, so bring on chocolate and candy corn.
The kids can join in to make Mini Triple-Treat Cupcakes. Children can gleefully unwrap a load of miniature peanut-butter cups and press them into the unbaked batter in each paper lined mini-muffin cup. Older children, after a warning about the hot pan, can press a candy corn atop each one once they are out of the oven.
Mini Triple-Treat Cupcakes
Yield: About 48
INGREDIENTS
48 mini muffin paper liners
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup natural peanut butter (no added sugar)
6 tablespoons (3/4 stick) unsalted butter, room temperature
48 pieces candy corn, for decorating; see cook’s notes
Cook’s notes: You can use any small decorative Halloween candies in place of candy corn. Try ones shaped like pumpkins, skulls, or spiders and other creepy crawlers. Or, because I love to add crunch and more nutty taste, I like to top a few “adult versions” with chocolate covered almonds.
DIRECTIONS
1. Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two 24-cup mini muffin pans with paper liners.
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, using an electric mixer, beat together peanut butter, butter, and brown sugar on high until pale and fluffy, about 3 minutes. Beat in egg and egg yolk, scraping down bowl as needed. With mixer on low, beat in flour mixture, buttermilk, and vanilla until combined.
3. With the large end of a melon baller or a spoon, place 2 teaspoons batter into each muffin cup (because it is faster and easier, I use a very small ice cream-style scoop that holds 1 tablespoon and I fill it almost full, but not packed — my yield is 44 instead of 48). Press a peanut-butter candy into each center until batter aligns with top edge of candy. Bake until puffed and set, about 10 to 11 minutes, rotating pans halfway through. Immediately place a piece of candy corn on top of each cupcake and press very lightly; let cool completely in pans on wire racks.
As the weather cools and pumpkin spice season returns, many of us find comfort and enjoyment in a cozy latte or festive tea. Whether preparing your daily cup at home or grabbing a beverage from a trendy café, these small indulgences can have a bigger impact on our health than we realize.
Coffee and tea both come with potential health benefits, but sweeteners, creamers, whipped cream and other add-ons can lead to excess added sugar, fat and calories. With well over half of Americans drinking coffee every day, the way it is prepared matters. Here are strategies to navigate the top ingredient concerns when preparing or ordering your favorite hot (or iced) drink.
Be Mindful about Sugar
A medium pumpkin spice latte contains about 32 grams or eight teaspoons of added sugar. Women and men should aim for no more than six to nine teaspoons of added sugar daily, respectively. When ordering specialty teas and coffee drinks, consider ordering your drink with fewer pumps of syrup or requesting sugar-free options if available. Even reducing the standard amount by half can be enough to satisfy a sweet tooth. At home, try flavoring your coffee or tea with cinnamon, nutmeg, cardamom or vanilla extract instead of syrups. These add warmth and enhance aroma without hidden sugar.
Choose Creamers Wisely
Many creamers actually contain no cream or milk at all. Instead, they can be loaded with oils, stabilizers, emulsifiers, sugar and water, providing little to no nutritional value. When shopping for coffee creamers, look for products with milk or cream listed in the top three ingredients. A splash of milk, non-dairy milk or half and half can also be a good choice. For those who prefer flavored creamers, choose those with less added sugar and keep an eye on the serving size.
Milk Matters
What you choose as a base for your espresso drink, milk tea and other beverages can make a difference. Whole milk and heavy cream add richness, but may not always be the best option. For example, skim milk, 2% milk and unsweetened non-dairy alternatives such as oat, soy or almond milk contain less fat, saturated fat and calories compared to whole milk and heavy cream. If you love lattes, try an Americano with a generous splash of milk. This way you’ll get the same amount of espresso and a similar taste as a latte, but with much fewer calories and fat.
Customize your Order
When ordering a coffee or tea drink, make it healthier by customizing it. Baristas are used to requests like “light whip,” “half sweet” or “skinny.” These simple changes can cut down on hundreds of calories and tablespoons of sugar over the season without compromising taste and enjoyment. In fact, making healthy requests or choosing a Tall instead of a Venti size can be the difference between a balanced treat and an unintentional sugar overload.
Savor Mindfully
Finally, make it a ritual. When we slow down and enjoy coffee or tea as part of a mindful break, satisfaction is increased. A sprinkle of cinnamon, a dusting of cocoa powder or a teaspoon of local honey may be all it takes to elevate a simple cup into something special. Try out some of these smart sipping strategies so your everyday favorite beverage can easily fit into your healthy lifestyle.
LeeAnn Weintraub, MPH, RD is a registered dietitian, providing nutrition counseling and consulting to individuals, families and organizations. She can be reached by email at RD@halfacup.com.
Choosing your fall beverages wisely. (Getty Images)
After a two-year break, the Hospitality Included food and drink festival is set to return to Detroit’s North End.
The Detroit-based industry group Hospitality Included will host 30 of the city’s top bars, restaurants and pop-up chefs as vendors at the one-day outdoor festival. Popular eateries including Freya, Fried Chicken & Caviar, Flowers of Vietnam and Dutch Girl Donuts will have food on offer.
Thor Jones, founder of Hospitality Included, joined the Metro to discuss the festival, what it took to bring it back after two years, and the ‘community ticketing’ model the festival is using this year for admission.
Listen to The Metro weekdays from 10 a.m. to noon ET on 101.9 FM and streaming on demand.
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