Allrecipes

FRESH STARTS AND NEW GROWTH ARE hallmarks of the spring season, and at Allrecipes magazine we’re embracing the sentiment with a refreshed, simplified design. The recipes in this issue follow suit: straightforward, easy, and updated. And while the pages of this magazine may look a little different from when I first joined Allrecipes in 2017, the same great content remains: home cook-approved recipes and the tips and tricks to keep cooking laid-back, fun—and, of course, delicious! In this issue, streamline busy weeknights with make-ahead salads that max out flavor (page 38) or spring-clean your pantry with quick-fix recipes (page 58). Springtime brings celebrations, too. Find recipes perfect for Easter on page 88. Or gather the gang for a fiesta-style brunch (page 9). Mother’s Day inspired us to create a new generation of sauces—updated takes on…

GET TOGETHER: FIESTA MORNING-STYLE JUST CURIOUS TOP IT OFF: DEVILISHLY DELICIOUS FOOD RX: 'SHROOM STRENGTH CAFÉ DE OLLA HANDS-ON 10 MIN TOTAL 25 MIN SERVES 6 SUBMITTED BY YOLY NEW RECIPE GO ONLINE TO RATE & REVIEW Café de olla (“coffee from a pot”) is spiced with cinnamon and sweetened with piloncillo, which is similar to brown sugar but with more complex flavor notes. 8 cups water⅔ cup grated piloncillo (2 oz.), or to taste (tip, right)2 (3-inch) canela sticks (Ceylon cinnamon sticks) (see “Nice Spice,” right)½ cup ground coffee 1. Stir together water, piloncillo, and canela sticks in a 2½- to 3-qt. saucepan. Bring to a boil. Reduce heat to low and simmer 8 minutes. 2. Remove saucepan from heat. Stir in coffee. Let steep, covered, 5 minutes. Pour through a fine-mesh sieve; discard solids. Repeat as needed to…

DID YOU KNOW? Asparagus dishes are often enjoyed at Easter celebrations, as the green spears symbolize the abundance of new life and growth. STORAGE SMARTS Say goodbye to wilted herbs. To keep them fresh, treat them as you would a bouquet of flowers. First, rinse the herbs in cool water to remove any soil. Then strip and discard any yellowing leaves and stems. Blot the herbs dry with paper towels, then gather them into a bunch and trim a bit of the stem ends. Grab a jar and fill with enough water to cover the bottom of the stems without touching leaves. Finally, cover the herbs loosely with a plastic bag and chill. The bag keeps the leaves humid while allowing airflow. APRIL 16TH is National Eggs Benedict Day. Celebrate with the Lime-Herb Hollandaise on…

Mushrooms are celebrated for their rich flavors and meat-imitating umami properties, making them an excellent vegetarian alternative to animal products. Several studies have shown plant-based eating reduces inflammation and in turn protects our brains. And adding mushrooms, such as porcini, to your diet can further fight inflammation, thanks in part to the antioxidant ergothioneine (ERG). According to a 2023 review published in Nutrients, low levels of ERG in people age 60 or older may be a risk factor for age-related diseases, such Alzheimer’s and Parkinson’s. But a couple of cups of mushrooms weekly may be all you need. A 2019 study in Journal of Alzheimer’s Disease with 663 participants age 60 or older found those who ate at least 1½ cups of mushrooms, such as oyster, shiitake, and white (button), per…

A ZEST FOR SPRING COOK TO FOLLOW: JESSICA FORMICOLA OVERNIGHT HITS NEXT-GEN SAUCES Lemon Barbecue Meatloaves HANDS-ON 15 MIN TOTAL 1 HR SERVES 6 SUBMITTED BY TIFFANYIVANOVSKY 121 REVIEWS Lemon provides unexpected but welcome tang and brightness in these individual meatloaves. 1 egg, lightly beaten½ cup water¼ cup lemon juice (1 large lemon)1 tsp. seasoned salt4 slices day-old bread, cut into ½-inch cubes1½ lb. 85% lean ground beef¼ cup chopped onion½ cup ketchup⅓ cup packed brown sugar1 tsp. mustard powder⅛ tsp. ground allspice⅛ tsp. ground cloves6 slices lemon 1. Preheat oven to 350°F. Grease a 9x13-inch baking dish. 2. Stir together egg, water, lemon juice, and seasoned salt in a large bowl. Add bread cubes and stir until softened. Add ground beef and onion; use hands to mix just until combined. Shape into six loaves (about 6 oz. each); arrange in…

ABOUT ME I am a content creator, recipe developer, cookbook author, and TV personality. My blog, Savory Experiments, delivers flavorful, easy meals that the whole family will love. Strawberry Barbecue Beef HANDS-ON 20 MIN TOTAL 1 HR, 25 MIN SERVES 6 SUBMITTED BY JESSICA FORMICOLA NEW RECIPE GO ONLINE TO RATE & REVIEW 8 oz. strawberries, hulled and halved (1½ cups), plus 1 lb. strawberries, hulled and chopped (3 cups)2 Tbsp. water2 Tbsp. ketchup2 tsp. light brown sugar2 tsp. plus 2 Tbsp. chopped fresh basil, plus more for garnish2 tsp. plus 2 Tbsp. white wine vinegar2 medium cloves garlic, minced (2 tsp.)⅛ tsp. white pepper⅛ tsp. plus 1¼ tsp. salt¼ tsp. black pepper1¼ to 1½ lb. beef flank steak1 medium cucumber, peeled, seeded, and chopped (1½ cups)2 Tbsp. finely chopped red onion 1. Preheat oven to…