Allrecipes June - August 2015

Introducing brand-new Allrecipes…the only magazine that brings you the absolute best of the best from over 43,000 tried-and-true family favorites on! Each issue brings you hundreds of secrets you won’t see anywhere else – fast tips to save you time and money, step-by-step how-to’s, and ideas to help you put your own spin on every dish!

United States
Meredith Corporation
6 期号


letter from allrecipes

Whenever people ask what makes us different from other food magazines or websites, the entire staff answers in unison: community. (Yes, we’re talking about you!) Community is the heart and soul of Allrecipes—it’s so important we put a sampling of members on the cover each issue. Community is the source of the recipes, the ratings, the (helpful, hilarious, and sometimes hard-core) reviews, and the feedback that guides and shapes this magazine. One of the places that your passion and creativity really come through is on social media—Facebook, Twitter, Pinterest, Instagram. (Check out for one-stop social surfing!) We wanted to give a shout-out to some community members who posted some awesome stuff recently—thanks, and keep it coming! Happy eating! YOUR ALLRECIPEEPS PS: When we conducted focus groups last summer, you said you wanted to…

all fired up

979,915 summertime searches on for ‘barbecue’ or ‘grill’ recipes 1,019 pins of Alikat695’s Memphis Rub, a spicy blend of paprika, cayenne, mustard, and garlic. It’s the most-pinned grillingseasoning recipe on our Pinterest page 93,514 searches last summer for barbecue sauce recipes (feel free to get saucy with one of the 158 barbecue sauce recipes on our site) 17 great grilling recipes in this issue (see page 7 for the list) 582,844 views of ‘How to Grill Steaks,’ the mostwatched grilling video on Beef is our Facebook fans’ favorite grill meat: In our poll, 1,255 voted for steak or hamburger; 677 picked chicken. Beef is No. 1 on the site, too: It’s the most sought for summer grilling (462,000 searches) 173,819 summertime searches on the site for grilled veggies. Your favorites: corn (73,052 searches), asparagus (32,843), zucchini (29,528), and potatoes…

kitchen sink

RAISE the FLAG In honor of the Fourth of July, Allrecipes community member Anna Berman gives her pizza pie a patriotic spin with cleverly placed pepperoni and purple potatoes. (Sorry, we couldn’t resist the alliteration!) Just prebake a refrigerated pizza crust, then let the topping begin. Anna uses Alfredo sauce under the shredded cheese for a pure white background and a few rows of pepperoni for the stripes. (She microwaves the pepperoni on paper towels first, so the grease won’t color the cheese as it bakes.) For the blue box with stars, she uses boiled, sliced purple potatoes and halved fresh mini mozzarella balls. Be warned: No matter how carefully you arrange all the toppings, they’re going to slide around a bit during baking (you can see ours did). It’s OK—…

on trend: we can pickle that!

Behind pantry doors across the country, you’d be surprised how many shelves are lined with jars of homemade tomato sauce, applesauce, dill pickles and pickled beets, and raspberry, apricot, and strawberry jams. Canning, pickling, and preserving foods at home were once considered tasks for older generations, when food was more scarce and families had to make the harvest last all year. Now they’re bigger than ever, and even young cooks are in on the act. Jarden Home Brands, the Indiana-based manufacturer of the iconic Ball and Kerr canning jars, reported that enough Ball brand canning jars were sold in 2014 to nearly circle planet Earth! Some trace the canning resurgence back to the recession of 2008, when everyone became painfully aware of how much they spent on groceries and how often…

kitchen hack:waffle iron

Hash browns Preheat a nonstick waffle iron on medium. Pile on partially thawed hash browns, close lid, and cook until golden brown, 3 to 4 minutes. Cinnamon rolls Preheat a nonstick waffle iron on medium. Put 1 packaged refrigerated cinnamon roll on each quarter, close lid, and cook 2 minutes. Remove and drizzle with icing. PS: People also use their waffle irons to make “waffled” scrambled eggs, kale chips, chocolate chip cookies, and mac and cheese. We didn’t test those, so you’re in uncharted territory if you want to try.…

in husks we trust

Once you’ve tasted grilled corn on the cob, it’s pretty hard to go back to cooking it in boiling water. But when you grill, is it better to leave the husks on or off? We’ve had it both ways and thought both were awesome, so we decided to ask someone closer to the cornfields: friend and chef-farmer Ian Knauer of PBS television’s The Farm, a partner in the Farm Cooking School in Stockton, New Jersey. “I always leave the husks on, with the silk removed,” he says. “Whether your corn is just picked from the field or bought at the supermarket, leaving the husks on keeps the corn moister. And the husk itself adds earthy and, well, corny flavor.” There you have it, straight from the farmer’s mouth.…