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/
A poached egg may look fancy, but it is surprisingly easy to prepare. With a tender egg white and warm, runny yolk, it makes a delicious addition to toast, salads, breakfast bowls or avocado toast.
Ingredients
- 1 large fresh egg
- Water
- 1 teaspoon white vinegar, optional
- Salt and black pepper
- Toast or English muffin for serving, optional
Instructions
Fill a saucepan with about 2 to 3 inches of water and bring it to a gentle simmer. Avoid a rolling boil, which can break the egg apart.
Crack the egg into a small cup or bowl. Add the vinegar to the water if desired—it helps the egg white hold its shape.
Gently slide the egg into the simmering water. Cook for about 3 minutes for a runny yolk, or 4 to 5 minutes for a firmer center.
Remove the egg with a slotted spoon and place it briefly on a paper towel to absorb excess water. Season with salt and pepper, then serve immediately.
Quick Tip
Fresh, cold eggs usually produce the neatest poached eggs because their whites are thicker and stay closer to the yolk while cooking.
Simple, satisfying and ready in minutes, a poached egg is an easy way to make an everyday breakfast feel a little more special.
recipes
Fiber is Trending: Sorghum Makes it Simple
One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. This Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.
Fiber is Trending: Sorghum Makes it Simple
(Feature Impact) Protein has long dominated nutrition headlines. Now, dietitians encourage people to pay close attention to another important nutrient: fiber.
One whole grain quietly gaining recognition for its impressive nutritional profile and versatility in the kitchen is sorghum. It’s a naturally gluten-free whole grain that provides both fiber and protein, contains naturally occurring antioxidants and supplies essential nutrients including magnesium, iron and B vitamins.
One reason sorghum is attracting attention is its fiber content. Whole-grain sorghum contains a type of fiber called resistant starch, which research has shown can contribute to healthy body weight and improved insulin resistance.
Unlike many refined gluten-free products that are lower in fiber, sorghum delivers the benefits of a whole grain while remaining naturally gluten-free. Whether you have celiac disease, gluten sensitivity or simply want to enjoy a wider variety of whole grains, sorghum is an easy addition to your menu.
Another reason nutrition experts are taking a closer look at sorghum is its antioxidant content, specifically its health-promoting polyphenols.
Perhaps the biggest surprise is how easy sorghum is to cook with. Whole-grain sorghum offers a mild, slightly nutty flavor and pleasantly chewy texture, making it a delicious alternative for brown rice, quinoa or farro in grain bowls, soups and salads.
Pearled sorghum cooks faster, making it ideal for busy weeknights. Sorghum flour can replace wheat flour in pancakes, muffins and quick breads, while popped sorghum creates bite-sized crunchy kernels for a fun snack or topping for yogurt, soups and salads. For example, this Sorghum Fall Harvest Salad makes it easy to add more fiber to your plate, pairing whole-grain sorghum with seasonal produce like kale, butternut squash and apples.
Healthy eating doesn’t have to mean following the latest trend. Sometimes it simply means rediscovering nutritious foods that have stood the test of time. With its combination of fiber, protein, antioxidants and naturally gluten-free, whole-grain goodness, sorghum is an ancient grain worth adding to your pantry.
You can find dozens of recipes, cooking tips and meal ideas at SorghumCheckoff.com/recipes.
Easy Sorghum Swaps for Everyday Dishes
If you’re looking for ways to add more sorghum to your meals, these easy swaps make it simple to enjoy this versatile grain in recipes you already love.
- Replace rice. Use cooked whole-grain or pearled sorghum instead of white or brown rice in grain bowls, stir fries, burrito bowls and side dishes.
- Swap for pasta. Stir cooked sorghum into pasta salads or use it in place of small pasta shapes in soups for a hearty twist.
- Mix into salads. Add cooked sorghum to green salads, grain salads or vegetable salads for extra texture and whole-grain nutrition.
- Boost your breakfast. Stir cooked sorghum into oatmeal, yogurt parfaits or breakfast bowls then top with fruit, nuts or cinnamon.
- Bake with sorghum flour. Replace wheat flour in pancakes, muffins, cookies, waffles or quick breads with sorghum flour for a mild, slightly sweet flavor.
Sorghum Fall Harvest Salad
Recipe courtesy of Sorghum Checkoff
- 1 cup roasted butternut squash, cubed
- 1/4 cup olive oil, plus additional for drizzling, divided
- salt, to taste
- pepper, to taste
- 2 tablespoons apple cider vinegar
- 1 tablespoon sorghum syrup
- 1 teaspoon Dijon mustard
- 4 cups kale, chopped
- 1 cup cooked whole-grain sorghum
- 1 small apple, diced
- 1/2 cup pecan halves, toasted
- 1/4 cup dried cranberries
- 1/4 cup red onions, diced
- 1/3 cup feta cheese, crumbled
- Preheat oven to 400 F. Toss cubed butternut squash with a drizzle of olive oil and salt and pepper, to taste.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway, until tender and golden.
- In a jar or small bowl, whisk 1/4 cup olive oil, apple cider vinegar, sorghum syrup, Dijon mustard and salt and pepper, to taste, until emulsified.
- Add chopped kale to a large bowl. Massage with a drizzle of olive oil 1-2 minutes until tender.
- Arrange precooked sorghum, roasted squash, apple, pecans, dried cranberries, red onion and feta cheese on top of kale.
- Drizzle with sorghum syrup dressing just before serving. Toss lightly to combine or serve dressing on the side.
SOURCE:
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Food and Beverage
Enjoy Tangy, Spicy Buffalo Chicken with a Superfood Swap
Enjoy Tangy, Spicy Buffalo Chicken: When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal like these Buffalo Chicken Stuffed Sweetpotatoes.
Enjoy Tangy, Spicy Buffalo Chicken with a Superfood Swap
(Feature Impact) When you’re craving a specific comfort food, other flavors just aren’t going to hit the spot the same way. The good news: It only takes one or two simple ingredient changes to satisfy your taste buds while leveling up the nutrition of a meal.
Watch video to see how to make this recipe!
For instance, if you’re jonesing for the zesty kick of buffalo sauce, your mind might initially go to pizza and wings. This Buffalo Chicken Stuffed Sweetpotatoes recipe featuring North Carolina Sweetpotatoes invites you to rethink that takeout order and enjoy the same bold, satisfying flavors in a more nutritious way. They’re a little sweet and a little spicy with savory chicken and creamy avocado stuffed jacket-style inside a nutrient-dense baked sweetpotato.
Sweetpotatoes – deliberately spelled as one word to better differentiate this unique root vegetable from traditional potatoes – are an excellent source of vitamins, minerals, antioxidants and fiber. The American Diabetes Association even calls them a “diabetes superfood,” as they raise blood sugar more slowly than other starchy foods while allowing you to savor some natural sweetness. They’re also a great choice for athletes, thanks to complex carbohydrates that boost energy and nutrients that support endurance and recovery.
Find more ways to level up your favorite flavors at ncsweetpotatoes.com.
Buffalo Chicken Stuffed Sweetpotatoes
Recipe courtesy of the North Carolina Sweetpotato Commission
Prep time: 10 minutes
Cook time: 45 minutes
Servings: 4
- 4 sweetpotatoes
- 1 rotisserie chicken, shredded
- 1 1/2 cups buffalo sauce
- 1 avocado, diced
- 2 tablespoons diced chives
- Preheat oven to 400 F. Place sweetpotatoes on lined baking sheet and use fork to pierce each one for venting. Bake 45 minutes, or until tender.
- Let sweetpotatoes cool slightly then use knife to gently cut each open lengthwise and crosswise. Use fork to lightly mash inside sweetpotatoes.
- In large bowl, combine shredded rotisserie chicken with buffalo sauce until evenly coated.
- Spoon buffalo chicken mixture into each sweetpotato. Top with diced avocado and chives.
SOURCE:
North Carolina Sweetpotato Commission
