recipes
Make Holiday Memories with Sweet Eats
Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones.
Last Updated on November 27, 2024 by Daily News Staff
(Family Features) Whether your festivities include immediate family or bring together relatives from around the country, the holidays are about making memories with loved ones. From the first days of the season to the last, many families spend their precious time together with favorite activities and the best foods the holidays have to offer.
This year, you can change things up and start new traditions with a fresh ingredient like Envy apples, which provide an easy way to update classics due to their sweet taste and availability. The sweet, sophisticated flavor; uplifting, fresh aroma; delightfully satisfying crunch; beautiful appearance; and naturally white flesh that doesn’t brown as quickly as other apples all lend themselves to shareable recipes like this Apple Wreath Salad or Roasted Apple Macaroni and Cheese, both perfect for holiday parties.
Because cherished memories are made with sweet ingredients, you can turn cozy movie nights into festive and memorable events year after year by pairing Hallmark Channel’s popular “Countdown to Christmas” holiday movies with delicious desserts like Apple Custard Sponge Trifle and Brown Butter Apple Pie.
Find more memory-making recipes at EnvyApple.com.
Apple Custard Sponge Trifle
Servings: 8-10
- 6 Envy apples
- 2 tablespoons golden caster sugar
- 1 teaspoon cinnamon
- 1/2 cup, plus 2 tablespoons, water
- 1 tablespoon corn flour
- 1 large plain sponge cake
- 2 cups vanilla bean custard
- 1/2 cup caramel or butterscotch sauce, plus additional for garnish, divided
- 1/2 cup creamfresh apple slices
- fresh strawberry slices
- Peel, core and dice apples; place in large saucepan. Add caster sugar, cinnamon and 1/2 cup water. Simmer apples 5-8 minutes until tender.
- Combine corn flour and remaining water. Stir corn flour mixture into apples until apples are syrupy.
- Cut sponge cake into 2-centimeter diced pieces. Arrange 1/3 of sponge pieces in base of serving bowl. Add half of cinnamon apple pieces, including syrupy juices. Add 1 cup custard and drizzle with 1/4 cup caramel sauce. Repeat with remaining ingredients, finishing with sponge cake; chill.
- Whip cream and spoon dollops over sponge cake to cover top. Garnish with apple slices, strawberry slices and caramel sauce.
Apple Wreath Salad
Recipe courtesy of “The Produce Moms” (@theproducemoms)
Balsamic Dressing:
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 1/2 teaspoon fine sea salt
- 1/2 teaspoon black pepper, finely ground
- 1 large garlic clove, minced
- 1/4 cup balsamic vinegar
- 3/4 cup extra-virgin olive oil
Salad:
- 10 ounces baby arugula
- 3 Envy apples, sliced
- 9 ounces goat cheese, crumbled
- 3 ounces pomegranate arils
- 3 ounces pecans, toasted
- To make balsamic dressing: In small serving bowl, whisk honey, Dijon mustard, salt, pepper, garlic, balsamic vinegar and olive oil.
- Place dressing bowl in center of large board or platter. Arrange arugula around dressing bowl in wreath shape.
- Place apple slices on top of arugula. Sprinkle on goat cheese, pomegranate arils and pecans.
Brown Butter Apple Pie
Streusel Topping:
- 1/2 cup flour
- 1/4 cup chopped pecans
- 2 tablespoons light brown sugar
- 4 tablespoons butter, cut into 1/2-inch cubes
Filling:
- 4 tablespoons butter
- 2 pounds Envy apples, cut into 1/4-inch slices
- 1/2 cup light brown sugar
- 1/2 teaspoon cinnamon
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon salt
- 1 teaspoon vanilla
- 3 tablespoons flour
- 1 deep dish frozen pie shell
- Preheat oven to 375 F.
- To make streusel topping: Mix flour, chopped pecans and light brown sugar. Stir in butter using fingertips until incorporated with small lumps of butter visible. Refrigerate.
- To make filling: In large skillet over medium heat, melt butter until amber, stirring often. Set aside to cool. In large bowl, stir sliced apples, brown sugar, cinnamon, nutmeg, salt, vanilla and flour using spatula. Pour brown butter over apples and mix, scraping skillet with rubber spatula to incorporate brown butter bits.
- Place frozen pie shell on baking sheet. Add 2 cups apple mixture into shell, gently pressing apple slices for even base. Add remaining apple slices and gently press. Sprinkle streusel topping evenly over apples.
- Bake 30 minutes then reduce oven temperature to 350 F and bake 35-45 minutes until topping is golden and apples feel tender when pierced with fork.
Roasted Apple Macaroni and Cheese
- Salted water
- 1 pound macaroni noodles
- 4 tablespoons butter
- 1 Envy apple, peeled and diced
- 4 tablespoons flour
- 2 cups heavy cream
- 2 cups milk
- 3 cups sharp cheddar cheese, grated
- 1 cup Romano cheese, grated
- 1 cup gruyere cheese, grated
- 1 tablespoon kosher salt
- 1 teaspoon Worcestershire
Topping:
- 2 tablespoons butter
- 1 cup panko breadcrumbs
- Bring large pot of salted water to boil. Add noodles and cook until just tender. Drain and set aside.
- In large pot over high heat, melt butter then saute diced apple until caramelized and tender. Sprinkle in flour and stir. Cook 1 minute, stirring frequently.
- Whisk in heavy cream and milk; bring to boil, whisking frequently so milk doesn’t burn.
- Once boiling, turn heat to low and whisk in cheddar cheese, Romano cheese, gruyere cheese, salt and Worcestershire. Continue whisking until cheese is melted thoroughly.
- Carefully pour mixture into large blender and blend on high until smooth.
- Pour cheese sauce over noodles and stir.
- Pour macaroni and cheese into 9-by-13-inch pan and spread evenly.
- Heat oven to broil.
- To make topping: In medium bowl, melt butter and stir in panko breadcrumbs.
- Sprinkle breadcrumbs over macaroni and cheese; broil until golden brown.
SOURCE:
Envy Apples
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recipes
Celebrate the Return of Fall with One-Pot Ratatouille Spaghetti
As the seasons change, you don’t have to overhaul all your meal plans immediately. Usher in the arrival of autumn with recipes like Ratatouille Spaghetti that blend fresh, summery produce with warm fall flavors.
Last Updated on November 13, 2026 by Daily News Staff
Celebrate the Return of Fall with One-Pot Ratatouille Spaghetti
(Feature Impact) As the seasons change, you don’t have to overhaul all your meal plans immediately. Usher in the arrival of autumn with recipes that blend fresh, summery produce with warm fall flavors.
This Ratatouille Spaghetti recipe is a perfect way to make the most of those last few harvests from the garden or trips to the farmer’s market. Create layers of rich flavor by taking your time with each vegetable – first browning the eggplant then softening the zucchini and tomatoes before adding flavorful aromatics like garlic and thyme to make the whole house smell delicious. The addition of chickpeas or cannellini beans boosts the protein and fiber in the meal, and you can use a high-protein or whole-grain pasta for even more nutrition.
The best part is, while this meal might taste gourmet, you can have it ready in less than an hour – and leave yourself with only one pot to wash afterwards. Even if it’s a school night, it only takes a few extra steps to make a spaghetti dinner feel a little fancier.
Discover more seasonal recipes at Culinary.net.
Ratatouille Spaghetti
Recipe adapted from Serious Eats
Total time: 50 minutes
Servings: 6
- 1/2 cup extra-virgin olive oil, divided
- 1 pound unpeeled eggplant, cut into 1-inch pieces
- 4 1/2 teaspoons kosher salt, divided
- 2 large zucchini, divided
- 1 small yellow onion, chopped
- 6 cloves garlic, finely minced
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 can (12 ounces) chickpeas or cannellini beans, drained and rinsed
- 4 1/2 cups water
- 1 cup jarred tomato puree
- 12 ounces dried spaghetti
- 1 orange, yellow or red bell pepper, cut into 1-inch pieces
- 3 medium tomatoes, cut into 1/2-inch pieces
- 1 cup packed fresh basil leaves, roughly torn
- lemon juice, to taste
- In large Dutch oven or stovetop pot, heat 1/4 cup oil over medium heat until shimmering. Add eggplant and 1/2 teaspoon kosher salt; cook 8-12 minutes, stirring occasionally, until deeply browned and softened. Transfer to medium bowl and set aside. Wipe pot clean if remaining browned bits are starting to burn.
- Cut one zucchini into 1-inch pieces. In now-empty pot, heat remaining oil over medium heat until shimmering. Add zucchini pieces, onion and 1/2 teaspoon salt; cook about 6 minutes, stirring occasionally, until zucchini is browned and softened. Stir in garlic, thyme and red pepper; cook about 30 seconds, stirring constantly, until fragrant. Stir in reserved eggplant and chickpeas or cannellini beans.
- Add water, tomato puree and remaining salt to pot then bring to simmer over medium-high heat. Add spaghetti, reduce heat to medium-low, cover pot and cook about 8 minutes, stirring often to prevent sticking, until spaghetti is almost al dente.
- Cut remaining zucchini into 1/2-inch pieces. Add zucchini pieces and bell pepper to spaghetti and cook 6-8 minutes, covered, over medium-low heat, stirring often, until pasta is al dente and vegetables are tender. Stir in fresh tomatoes and basil; remove from heat.
- Divide evenly among six bowls. Finish with squeeze of lemon juice for extra brightness, to taste, and garnish with extra olive oil, basil and crushed red pepper, if desired.
Photo courtesy of Unsplash
SOURCE:
recipes
Talking Texture: Identifying a Key Snacking Trend
Identifying a Key Snacking Trend: From the first crunch or snap to a soft, chewy finish, snacking goes beyond flavor. It’s a full-body sensory experience, and texture can play an important role in turning an everyday bite into something worth slowing down to enjoy like Buffalo Spiced Snack Mix or Butterscotch Pretzel Cookies.
Talking Texture: Identifying a Key Snacking Trend
(Feature Impact) From the first crunch or snap to a soft, chewy finish, snacking goes beyond flavor. It’s a full-body sensory experience, and texture can play an important role in turning an everyday bite into something worth slowing down to enjoy.
According to the 2026 State of Snacking Report – a collaboration between Mondelēz International, Mintel and Black Swan Data – snacks are evolving beyond simply filling the space between meals. People are increasingly interested in truly indulging in the moment, no matter the occasion, and the survey revealed texture is of growing importance in that experience, quickly becoming one of the most craveable qualities in snacking.
Texture opens a new world of surprise and delight, creating contrast and a multisensory experience that rewards attention and keeps each bite interesting. Consider these ways snackers are prioritizing texture in their indulgences.
Never Settling for Just One Texture
Today’s snackers want everything: health and indulgence, nostalgia and novelty, convenience and connection. Texture can help bring them all together in snacks like Buffalo Spiced Snack Mix, creating variety from bite to bite. Peanuts, pretzels and raisins can be part of your new go-to, getting a spicy makeover with Buffalo sauce in this quick and easy treat.
Taking Snack Time Beyond the Crunch
While crunch is a classic snacking sensation, it’s far from the only texture consumers seek. Among U.S. consumers who buy crackers, 38% said texture is an important attribute, ranking second to flavor (52%).
Colliding Textures Make Magic
When soft meets crunchy or creamy complements crispy, you can explore an entirely new level of snacking satisfaction. Among U.S. cookie consumers, 55% pointed to texture as the most important attribute when purchasing cookies, suggesting they’re choosing not just between flavors but rather looking for crispy, chewy, soft-baked options and beyond. You can bring the inspiration of colliding textures to your own kitchen with these Butterscotch Pretzel Cookies, which pair crispy cookies with chewy brownies and crunchy pretzels for a complex yet complementary combination.
Find more snacking trends and texture insights by visiting StateOfSnacking.com.
Buffalo Spiced Snack Mix
Prep time: 15 minutes
Total time: 27 minutes
Servings: 18
- Nonstick cooking spray
- 1 package (8.1 ounces) RITZ Toasted Chips Original
- 1 cup lightly salted peanuts
- 1 cup miniature pretzel twists
- 1/4 cup Buffalo wing sauce
- 2 tablespoons honey
- 1 teaspoon ground cumin
- 1 cup raisins
- Heat oven to 375 F.
- Cover large, rimmed baking sheet with foil; spray with nonstick cooking spray.
- In large bowl, combine chips, peanuts and pretzels; set aside.
- In small bowl, mix wing sauce, honey and cumin until blended. Add to chips mixture; toss to evenly coat.
- Spread chips mixture onto prepared baking sheet.
- Bake 10-12 minutes, or until lightly toasted, stirring occasionally. Remove snack mix from oven; stir in raisins. Cool completely.
Butterscotch Pretzel Brownies
Prep time: 20 minutes
Total time: 55 minutes
Servings: 24
- Nonstick cooking spray
- 2 cups flour
- 1 teaspoon baking powder
- 1 cup butter, softened
- 1 1/2 cups packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 12 CHIPS AHOY! Cookies, coarsely chopped, divided
- 1/2 cup butterscotch chips, divided
- 5 thin pretzel twists (2 1/4 inches), broken into 1-inch pieces
- Heat oven to 350 F.
- Line 13-by-9-inch baking pan with foil, extending ends of foil over sides; spray with nonstick cooking spray.
- Combine flour and baking powder.
- In large bowl, use mixer to beat butter and sugar until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture. Add six chopped cookies and 1/4 cup butterscotch chips; mix well.
- Spread batter evenly onto bottom of prepared pan.
- Top with pretzel pieces and remaining chopped cookies and butterscotch chips. Use back of spoon to partially press toppings into batter.
- Bake 35 minutes, or until toothpick inserted in center comes out with fudgy crumbs. Do not overbake. Cool completely.
- Use foil handles to remove dessert from pan before cutting into bars to serve.
SOURCE:
Mondelez International
Food
Separating a Good Steak from a Great One: Understanding How Cut and Preparation Make a Difference
Even frequent steak diners may not know exactly what separates one cut from another. Preparation matters too, and understanding those differences can make it easier to choose the steak that best fits your taste.
Separating a Good Steak from a Great One: Understanding How Cut and Preparation Make a Difference
(Feature Impact) Even frequent steak diners may not know exactly what separates one cut from another. The cut is simply the section of beef the steak comes from, and it helps shape tenderness, marbling and flavor. Preparation matters too, and understanding those differences can make it easier to choose the steak that best fits your taste.
Watch this to find out more:
//www.youtube.com/embed/LjruN4km1u8
“When you’re looking for a great steak, it’s really all about the details,” said chef Efrem Cutler, chief steak officer for Outback Steakhouse. “It starts with quality beef and our longstanding sourcing standards. We’ve built on what we already do well across our steak lineup, from center-cut sirloin to ribeye, with even more focus on hand-trimming, seasoning, preparation and training. When you bring all of that together, you get a steak that’s tender, juicy and packed with flavor.”
Still, many diners aren’t sure which cut is right for them. Just 41% of Americans said they’re confident in their knowledge of different steak cuts, according to Outback Steakhouse’s Modern Steakhouse Survey.
If you want big, bold flavor, Cutler recommends a ribeye. For something incredibly tender, opt for the filet mignon. For a balance of flavor and tenderness, try a New York strip.
“Understanding the differences between cuts can make ordering easier,” Cutler said. “We want guests to feel confident choosing the steak that fits their taste.”
With its Best Steaks Ever lineup of hand-selected, hand-trimmed, perfectly seasoned and expertly seared steaks, including the new Down Under Delmonico Ribeye and New York strip, alongside Victoria’s barrel-cut filet mignon, center-cut sirloin and Rockhampton ribeye, guests can find the cut and flavor profile they crave.
Visit outback.com/steak to learn more and find a location near you.
SOURCE:
Outback Steakhouse
