recipes
Inspired Holiday Entertaining
Holiday Entertaining: The holiday season, while joyful, can be hectic. The KitchenAid Evergreen Design Series adeptly combines style and functionality, enhancing meal preparation. With tools like the Hard-Anodized Ceramic Induction Nonstick Cookware Set and the Tilt-Head Stand Mixer, cooking becomes efficient and enjoyable, fostering connections and cherished memories around the table.
Last Updated on November 17, 2025 by Daily News Staff
(Family Features) The holiday season is a time for creating meals and memories that last a lifetime, but it’s also one of the busiest times of the year. In the blur of commitments, crowded schedules and endless prep, the tension between a desire to create magical meals and wanting to actually enjoy them is real.
The right cookware can help shift that balance. Inspired by the calming essence of the outdoors, the KitchenAid Evergreen Design Series brings a breath of fresh air into the kitchen, blending expressive design with performance that simplifies the season. From durable stockpots to versatile nonstick pans, these tools elevate both prep and presentation.
Inspired Holiday Entertaining
In the middle of the holiday bustle, they provide a sense of calm and control, helping you plan ahead, cut stress and truly savor the moments that matter most. Because the best holiday moments aren’t just about what’s on the table – they’re about the joy you feel when you’re a part of them, from the quiet satisfaction of chopping, stirring and creating to the connection that comes when you share the results with those you love.
Including 12 pieces, the Hard-Anodized Ceramic Induction Nonstick Cookware Set brings the emotive power of nature into the kitchen, elevating your cooking with deep forest-green hues and elegant bronze handles. Ideal for stove-to-oven-to-table cooking, the high-performance ceramic nonstick cookware is eight times harder than traditional aluminum and features thick, forged bases for fast, even heating. Shatter-resistant glass lids seal in heat, lock in flavor and allow easy monitoring.
When you’ll be spending many special evenings around the table during the holiday season, these invaluable tools can help streamline the cooking process whether you need a dish that can be made in advance and frozen for easy entertaining like this Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce or one that lets you focus on the fun and celebrations even with guests in town such as Butternut Squash Mac and Cheese with Bacon.
If those seasonal recipes call for stirring, whipping or mixing, the KitchenAid Evergreen Design Series Tilt-Head Stand Mixer is up to the task with 10 speeds, a tilt-head design to easily add ingredients and more than 10 different available attachments. Blurring the line between appliance and art through its unique color, finish and walnut wood bowl, it gives makers unmatched potential for creative expression.
Find more recipes and tools to bring culinary inspiration to life during the holidays at kitchenaid.com.
Homemade Pumpkin Ravioli with White Wine and Herb Butter Sauce
Recipe courtesy of Marge Perry and David Bonom
Servings: 4
Ravioli:
- 1 can (15 ounces) pumpkin puree
- 1 large egg, lightly beaten
- 1/3 cup grated Pecorino Romano cheese, plus additional for serving (optional)
- 2 tablespoons plain dried breadcrumbs
- 2 teaspoons sugar
- 1/4 teaspoon salt
- 1 pinch ground nutmeg
- 48 round dumpling wrappers
- water
Sauce:
- 6 tablespoons cold unsalted butter, divided
- 1/3 cup chopped shallots
- 2/3 cup dry white wine
- 3 tablespoons heavy cream
- 2 tablespoons chopped fresh sage
- 1 tablespoon chopped fresh chives
- 1/4 teaspoon salt
- To make ravioli: Line fine mesh sieve with dampened cheesecloth. Add pumpkin puree and strain 1 hour. Transfer to bowl and stir in egg, cheese, breadcrumbs, sugar, salt and nutmeg.
- Arrange six dumpling wrappers on work surface in single layer. Place 1 tablespoon pumpkin mixture in center of each and brush edges with water. Place second wrapper over filling, carefully pushing out any air bubbles then pressing edges to seal.
- Transfer ravioli to baking sheet covered with parchment paper. Place sheet of plastic wrap over ravioli. Repeat with remaining wrappers and filling.
- In KitchenAid Evergreen Design Series 6-Quart Ceramic Stockpot over medium heat, bring salted water to a gentle simmer
- To make sauce: In KitchenAid Evergreen Design Series 3-Quart Ceramic Saucepan over medium-high heat, melt 1 tablespoon butter. Add shallots and cook, stirring occasionally, 1 minute. Add wine, bring to boil and cook until mixture resembles wet sand, 8-9 minutes.
- Reduce heat to medium-low and whisk in remaining butter and heavy cream until melted. Stir in sage, chives and salt; keep warm, stirring occasionally.
- To cook ravioli, add half to simmering water and cook, stirring gently once or twice, 3 minutes. Remove with slotted spoon and divide between two plates. Add remaining ravioli to pot and repeat dividing between remaining plates. Spoon sauce over ravioli and serve with additional grated cheese, if desired.
Butternut Squash Mac and Cheese with Bacon
- 8 ounces elbow macaroni
- 6 slices center-cut bacon
- 1 onion, chopped
- 5 cups butternut squash, cubed
- 3 1/2 cups chicken broth, divided
- 3/4 cup low-fat milk
- 1 teaspoon dry mustard
- 1 pinch nutmeg
- 1 pinch salt, plus additional, to taste, divided
- 1 pinch pepper, plus additional, to taste, divided
- 1 cup Parmesan cheese, grated
- 1 cup sharp cheddar cheese, shredded, divided
- chopped parsley (optional)
- In KitchenAid Evergreen Design Series 6-Quart Ceramic Stockpot, cook macaroni noodles according to package instructions. Set aside.
- In KitchenAid Evergreen Design Series 5-Quart Ceramic Saute Pan, cook bacon until crisp. Chop and set aside.
- In same pan, add chopped onion and cook over low heat, stirring occasionally, until pieces are soft and lightly caramelized.
- Add butternut squash cubes to onions along with 2 cups chicken broth. Cover and bring to boil. Reduce heat and cook until squash is soft and most liquid is reduced.
- Pour squash and onions into bowl and add milk, remaining chicken broth, dry mustard, nutmeg and pinch of salt and pepper. Using KitchenAid Evergreen Design Series Tilt-Head Stand Mixer, puree mixture until smooth and creamy.
- Pour pureed sauce into saute pan. Over low heat, add Parmesan cheese and 3/4 cup sharp cheddar cheese a little at a time, stirring constantly. Add noodles and stir well.
- Add salt and pepper, to taste. Top with chopped bacon, remaining cheese and chopped parsley, if desired.
SOURCE:
KitchenAid
https://stmdailynews.com/the-fate-of-lucky-supermarkets-in-socal/
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
recipes
A Delightful Bite for a Bit O’ Luck
Going green for St. Patrick’s Day can stretch beyond beer, clothes and decor – it can even make its way to the dessert table. With a classic recipe and a dash of green food coloring, these Luck O’ the Irish Cupcakes offer a sweet-tooth-satisfying bite as you gather friends and family for the festivities.
A Delightful Bite for a Bit O’ Luck
(Feature Impact) Going green for St. Patrick’s Day can stretch beyond beer, clothes and decor – it can even make its way to the dessert table. With a classic recipe and a dash of green food coloring, these Luck O’ the Irish Cupcakes offer a sweet-tooth-satisfying bite as you gather friends and family for the festivities.
Find more holiday-worthy nibbles and noshes throughout the year at Culinary.net.
Luck O’ the Irish Cupcakes
Recipe adapted from Delish
Prep time: 30 minutes
Cook time: 1 hour
Yield: 12 cupcakes
Cupcakes:
- 1 2/3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cup granulated sugar
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3 large egg whites, at room temperature
- 1 tablespoon pure vanilla extract
- 1/2 cup full-fat sour cream, at room temperature
- 1/2 cup whole milk, at room temperature
Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/8 teaspoon kosher salt
- green food coloring
- To make cupcakes: Preheat oven to 350 F and arrange rack in center of oven. Line 12-cup muffin tin with paper liners. In medium bowl, whisk flour, baking powder, baking soda and salt.
- In large bowl, using handheld mixer on medium-high speed, beat granulated sugar and butter until light and fluffy, 3-4 minutes. Add egg whites and vanilla; beat until smooth, about 2 minutes. Add sour cream and beat until combined.
- Add half of dry ingredients to wet ingredients. Beat on low until incorporated. Add milk and beat to combine. Add remaining dry ingredients and beat until combined.
- Add batter to liners until three-quarters full. Bake 19-22 minutes, until slightly golden on top.
- Remove cupcakes from pan and cool completely.
- To make frosting: In large bowl, using handheld mixer on medium-high speed, beat butter until fluffy. Add powdered sugar and beat until combined. Add heavy cream, vanilla and salt; beat until combined. Mix in green food coloring.
- Transfer frosting to piping bag and pipe frosting onto cupcakes.
Photo courtesy of Unsplash
SOURCE:
At our core, we at STM Daily News, strive to keep you informed and inspired with the freshest content on all things food and beverage. From mouthwatering recipes to intriguing articles, we’re here to satisfy your appetite for culinary knowledge.
Visit our Food & Drink section to get the latest on Foodie News and recipes, offering a delightful blend of culinary inspiration and gastronomic trends to elevate your dining experience. https://stmdailynews.com/food-and-drink/
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
Food and Beverage
Manage Busy Spring Schedules with Simple, Nutritious Bowls
To manage busy spring schedules, prepare simple, nutritious bowls at home instead of relying on takeout. Recipes like Chicken and Rice Bowls with Peanut Sauce and Greek-Inspired Power Bowls are quick, customizable, and packed with flavors. Visit DudaFresh.com for more healthy recipes that fit your family’s tastes.
Manage Busy Spring Schedules with Simple, Nutritious Bowls
(Feature Impact) When jam-packed calendars and seemingly constant takeout orders get you down, diving into a fresh way to rethink homecooked meals can get you and your loved ones into a better-for-you routine.
Close your favorite food delivery app and instead break out the bowls for simple yet nutritious recipes that are equal parts filling and fresh. Easily prepped ahead of time, dishes like Chicken and Rice Bowls with Peanut Sauce provide powerful protein and flavor without the hassle. For added pizzazz, drizzle with extra peanut sauce and squeeze a dash of lime juice.
Or put a tangy twist on a traditional chicken bowl with these Greek-Inspired Power Bowls featuring homemade tzatziki made with Dandy Celery, a naturally sweeter, crispier and less stringy alternative to other celeries. Celebrating its 100th anniversary, it delivers the ultimate snack time (or dinner) crunch and flavor, offering a satisfying complement to sliced chicken, mixed greens, whole-grain quinoa and Kalamata olives.
An added bowl-inspired bonus: These family-friendly recipes can be personalized for taste preferences so no one goes hungry.
Rethink your family’s menu with more quick, nutritious recipes to alleviate the stress of hectic schedules by visiting DudaFresh.com.
Chicken and Rice Bowls with Peanut Sauce
Recipe courtesy of The Produce Moms
Prep time: 7 minutes
Cook time: 5 minutes
Servings: 2
Creamy Peanut Sauce:
- 1 1/2 tablespoons soy sauce
- 1 tablespoon freshly squeezed lime juice
- 2 teaspoons rice vinegar
- 1 teaspoon honey
- 1/4 cup creamy peanut butter
- 1 tablespoon toasted sesame oil
Bowls:
- 1 tablespoon olive oil
- 1 cup cooked, shredded chicken
- 1 cup cooked brown or jasmine rice
- 1 cup Dandy celery, julienned
- 1 cup shredded carrot
- 1/2 medium English cucumber, thinly sliced
- 1/4 cup unsalted roasted peanuts, coarsely chopped
- lime wedges, for serving
- To prepare peanut sauce: In small bowl, whisk soy sauce, lime juice, rice vinegar and honey. Add peanut butter and sesame oil. Whisk vigorously until sauce is completely smooth and creamy. Set aside.
- To prepare bowls: In nonstick 12-inch skillet over medium-high heat, heat olive oil until simmering. Add shredded chicken and about 3 tablespoons peanut sauce. Stir constantly to coat chicken and heat through, about 3 minutes. Remove from heat and set aside.
- To assemble rice bowls: In deep serving bowls, add cooked rice. Top with warm chicken covered in peanut sauce. Arrange celery, carrot and cucumber around chicken. Top with peanuts.
- Drizzle remaining peanut sauce over bowls. Serve with lime wedges to squeeze over bowls.
Greek-Inspired Power Bowls
Recipe courtesy of Anastasiia de la Cruz
Prep time: 20 minutes
Cook time: 15 minutes
Servings: 2
Celery Tzatziki:
- 1 cup plain, full-fat Greek yogurt
- 1/2 cup finely chopped Dandy celery
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 small garlic clove, finely grated
- 2 tablespoons chopped walnuts (optional)
- salt, to taste
- pepper, to taste
Bowls:
- 2 cups mixed greens
- 1 1/3 cups cooked, gluten-free, whole-grain quinoa
- 2 large grilled chicken breasts (about 6 ounces each), sliced
- 1/2 cup hummus
- 1/4 cup Kalamata olives, halved
- 1 tablespoon extra-virgin olive oil, for drizzling
- fresh herbs, for garnish
- To make celery tzatziki: Mix yogurt, celery, olive oil, lemon juice, garlic and walnuts, if desired. Season with salt and pepper, to taste. Stir well. Chill.
- To assemble bowls: In two bowls, layer greens and cooked quinoa evenly. Top with grilled chicken.
- Spoon 1/4 cup hummus on side of each bowl. Add olives, 2-3 tablespoons tzatziki and drizzle with olive oil.
- Sprinkle with fresh herbs.
<img src="https://ssl.google-analytics.com/collect?v=1&tid=UA-482330-7&cid=1955551e-1975-5e52-0cdb-8516071094cd&sc=start&t=pageview&dl=http%3A%2F%2Ftrack.familyfeatures.com%2F17834%2F10247&dt=MANAGE-BUSY-SPRING-SCHEDULES-WITH-SIMPLE-NUTRITIOUS-BOWLS" />
<img src="https://erp.featureimpact.com/api/v1/tracking/17834/10247/track.gif" />SOURCE:
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
Last Updated on March 10, 2026 by Daily News Staff
We present two recipes for tomato soup, one quick recipe and one for the slow cooker. There are two choices for a delicious time at the dining table.
Savory Tomato Soup: A Simple Recipe!
Ingredients:
- Crushed Tomatoes
- Onions
- Butter or Olive Oil
- Garlic
- Vegetable Broth
Cook the onions in the butter
- If you prefer vegan, use oil instead.
- Don’t brown the onions
- Wait until bubbles form
Add the garlic and tomatoes
- Add garlic first
- Soften it a bit
- Then add a can of crushed tomatoes
Add the vegetable broth
- Leave the pot uncovered
- Cook for 30 minutes
- Use a blender to make it smooth
Slow Cooker Recipe
Ingredients:
-2 (14.5 ounce) cans diced tomatoes
-1 (14.5 ounce) can chicken broth
-1 (14.5 ounce) can vegetable broth
-1/2 cup diced onion
-1/2 teaspoon garlic powder
-1/2 teaspoon dried basil
-1/2 teaspoon dried oregano
-1/2 teaspoon ground black pepper
-1/4 teaspoon red pepper flakes
-1/4 cup heavy cream
Instructions:
- Combine the diced tomatoes, chicken broth, vegetable broth, onion, garlic powder, basil, oregano, black pepper, and red pepper flakes in a slow cooker.
- Cover and cook on low heat for 6-8 hours.
- Once the soup is cooked, stir in the heavy cream.
- Serve with your favorite toppings. Enjoy!
- Check out these recipes for Savory Tomato Soup:
- https://www.food.com/recipe/savoury-tomato-soup-414409
- https://www.thissavoryvegan.com/roasted-garlic-tomato-soup/
For more recipes and information on Food and Drinks, visit https://stmdailynews.com/category/food-and-beverage/recipes/ for the latest articles.
Discover more from Daily News
Subscribe to get the latest posts sent to your email.
