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Jan 6, 2025 | 
midwestliving.com | Shelly Westerhausen Worcel
Place cheddar cheese, cream cheese and butter in a large bowl. Beat with a mixer on medium until combined, about 1 minute. Add gin, vermouth, garlic powder, salt and pepper. Beat on medium 1 minute. Add lemon zest and 1/4 cup olives. Beat on low just until combined. Shape mixture into a rough ball. Place in a small round bowl. Cover with plastic wrap and chill at least 8 hours or overnight. On a small plate, toss together the remaining 1/4 cup olives, the toasted walnuts and parsley.
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Jan 6, 2025 | 
midwestliving.com | Shelly Westerhausen Worcel
Jump to Nutrition Facts After testing every trick and hack in the book, our test kitchen's favorite method for hard-cooking eggs is a steamer basket—they come out so much easier to peel.
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Jan 6, 2025 | 
midwestliving.com | Shelly Westerhausen Worcel
These warm shrimp are glossed in melted butter seasoned with nutmeg, black pepper and lemon zest. They look a little subtle, but trust us—they're extremely delicious and guaranteed to disappear fast at a party or game night. We recommend petite 4- to 6-inch skewers or decorative picks for easy serving. But if you can’t be bothered to fuss with skewers, you could also serve the shrimpe more casually with toothpicks for spearing.
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Jan 6, 2025 | 
midwestliving.com | Shelly Westerhausen Worcel
Total Time: 2 hrs 55 minsJump to Nutrition Facts This recipe starts with a simple cookie dough that gets divided in half; one portion is tinted dark with cocoa powder, the other gets flavored with amaretto and studded with crumbled almond paste. The result is a festive cookie that tastes as good as it looks and was a sleeper hit in our test kitchen.
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Jan 6, 2025 | 
midwestliving.com | Shelly Westerhausen Worcel
Jump to Nutrition Facts Most candied nut recipes call for a low-and-slow bake in the oven, but this recipe deploys a different method, cooking quickly on the stove.
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Jan 6, 2025 | 
midwestliving.com | Shelly Westerhausen Worcel
Place cranberries, sugar and vodka in a blender; cover and blend until smooth. Strain through a fine-mesh sieve into a punch bowl. Stir in orange juice. (If not serving right away, mixture can be strained into an airtight container and stored in the refrigerator.) Add Citrus Ice Ring (if using) to punch bowl with cranberry mixture. Top with sparkling wine. If not using ice ring, you can float citrus slices and additional cranberries in punch.
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Sep 18, 2023 | 
epicurious.com | Shelly Westerhausen Worcel |Ixta Belfrage |James Park |Gavin Kaysen
I often turn to oatmeal for breakfast on chilly mornings, and I love to mix up my usual cinnamon flavor with a savory version now and then. This dish is packed full of vegetables thanks to the leftover Carrot-Orange-Ginger Soup and gets deep flavor from the sesame oil and green onions. Although it's not necessary, if you're wanting a heartier breakfast, serve this with a soft-boiled or fried egg. This recipe was excerpted from 'Every Season Is Soup Season' by Shelly Westerhausen Worcel.
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Sep 18, 2023 | 
epicurious.com | Shelly Westerhausen Worcel |Al Sotack |Robert G. Hess |Jesse Szewczyk
Is this soup based on my favorite ginger-turmeric carrot-orange juice from my local juice bar? Maybe-and I have no regrets about it. I use very small amounts of spices in this recipe to add depth without overpowering any of the sweet carrot or bright orange notes. Depending on how sweet your carrots are, you may need to add a touch of maple syrup at the end to bring out their sweetness, so make sure to taste and adjust to your liking.
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Sep 15, 2023 | 
epicurious.com | Shelly Westerhausen Worcel |Zaynab Issa |JJ Johnson |Kendra Vaculin
Wait to make this gazpacho until it's the scorching second half of summer when your farmers market is bursting with juicy tomatoes, and it's just way too dang hot to go near your stove. I love using pickled jalapeños in this, as it adds both acid and spice (I really like the brand Rio Luna; they're also delicious on nachos, tacos, and salads if you have any left over). This has a mild kick, but feel free to use more pickled jalapeños or even add some hot sauce at the end if you prefer.
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Aug 2, 2023 | 
midwestliving.com | Shelly Westerhausen Worcel
Flecked with dill, this healthful stew blew our tasters away. (If you think you don't like bitter radicchio, give it a try; the marinating softens the bitterness and it's so pretty piled on the pale soup.) The recipe comes from the cookbook Every Season is Soup Season (Chronicle Books, $33), by Indiana author Shelly Westerhausen Worcel. Each recipe comes with inspiration to reinvent leftovers as a completely different dish—the stew becomes the base for White Bean and Dill Dip.
