Kale & Sausage A GAME We Have a Hearty Ziti Recipe for this Cozy Winter Combo DAY RECIPE GROCERY That Will Have Everyone Talking ADVENTURES At Standard Market PLUS: Nona’s Gravy Recipe - WEa GO oBEHIND THE SCENESi FAT HISbi SIENA Vivian TAVERN The Only Pasta Sauce You RESTAURANT IN CHICAGO Will Ever Want to Use! Advertisement What’s ln Store for 2014 Sprin(Issueg 2)2014 Summe(Issue r3) 2014 Fal(Issuel 20144) Winte(Issuer 5) 2014 • Garden Fresh • Grilling & • Thanksgiving • Leftover Recipes Entertaining Recipes Recipes • New Year’s Menu • Elegant Easter • Canning & Food • Football Eats Ideas Preservation Brunch • Squash Recipes • Healthy Makeover • Freshen the Home • Food Activities Recipes with Kids • Slow Cooker with Simple Ideas Recipes • Winter Food • Budget Spring • Summer Cruise • Restaurant Festivals Around Break Tips Tips Features the Country Don’t Miss Out: SUBSCRIBE NOW! » GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 2 IN THIS ISSUE... GAME DAY RECIPE Sticky Honey Chai Wings >> A Message from Momma » Kale & Sausage Ziti » Preview Our Interview withk Fabio Vivandi atSneak His Siena Tavern Pee Restaurant: in Chicago » Soy Honey Braised Short Ribs » Nona’s Sunday Gravy » Adventures in Standard Market » PLUS: GET A FIRST LOOK at OuR WINTER ISSuE » GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 3 A MESSAGE from MommJohanna Cook a Thank you for checking out the Great Everyday Meals Magazine's "Taste Bite" issue. I am so excited to bring you my favorite recipes, food, and family travel ideas in a digital magazine platform. My team of editors, contributing writers, and I have been cooking up a great selection of recipes and stories, and we couldn't be more pleased to share our discoveries with you. Great Everyday Meals Magazine is about celebrating simple ingredients and basic cooking techniques while empowering readers to get back in their kitchens. Our core values are to inspire creativity, bring joy into the home, engage readers with meaningful content, encourage discovery in everyday life, and promote togetherness with loved ones. In this "Taste Bite" preview, I hope you can see the hard work we at GEM Food Mag have been doing to create an engaging digital experience for both our subscribers and our brand advertisers. We believe that the traditional format of articles and recipes used by most food magazines can be enhanced through the experience of video content. This multi-format approach provides readers with even more ways to get excited about cooking and creating memories with their families! For our advertisers, this magazine offers a unique opportunity to integrate engaging video content with direct links to products and online stores. Subscribers interested in learning more about your products will be seamlessly connected to your other content, all within an immersive and beautifully designed digital format. This issue showcases a selection of what subscribers and advertisers can expect in our full issue of Great Everyday Meals Magazine launching on December 21, 2013. Our first issue is a great one: it's an honor to have Top Chef favorite Fabio Viviani stop by! He and I filmed an episode of Food Travels in his Italian restaurant Siena Tavern, so it's only fitting that he's a part of our feature on Great Everyday Pasta Recipes! I hope that this “Taste Bite” issue of Great Everyday Meals Magazine leaves you craving more. Creator,Johanna Founder & M. Curator, Cook MommaCuisine & Great Everyday Meals GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 4 Recipe By Momma Cuisine Serving Size: 4-6 Cook Time: 4 hours, 20 minutes g t 3ln tablespoonsredients olive oil Heatlnstruc a large sauce potions to medium-high heat with olive oil. Season pork neck bones with 1 teaspoon of salt and sear ½ cup diced shallots until golden brown on all sides. Take the neck bones out of 1 cup diced carrots the pot and lower heat to medium. 4- 5 cloves chopped garlic Add shallots, carrots and garlic. Sauté until carrots are 3 teaspoons kosher salt tender. Add salt, red pepper flakes, herbs and sauté for another minute. Add the tomato paste and mix with 2 teaspoons red pepper flakes ingredients. Add red wine and gently scrape the bottom of 2 tablespoons dried Italian seasoning the pan with a wooden spoon. 2 sprigs fresh thyme Slowly add the crushed and whole peeled tomatoes and bring to a slow boil. Add the seared pork neck bones and 1 6oz. can tomato paste sausage. Lower the heat to medium-low and let simmer for 1 cup red wine about 3 hours or until the meat on the bones is fork tender and falling off the bone. 1 28oz. can crushed tomatoes 1 28oz. can whole peeled tomatoes, Taste for seasoning. If it’s too thick, add a ladle of hot San Marzano pasta water. 1 pound mild Italian sausage Top the sauce on al dente parpadelle pasta. Garnish with extra virgin olive oil, shaved or grated Parmesan cheese 2 ½ pounds pork neck bones, and fresh chopped basil. or pork ribs Extra virgin olive oil Grated or shaved Parmesan cheese 2 tablespoons chopped fresh basil TIP: This is a great sauce to make in two or three batches and freeze. It’s the perfect go-to for busy weeknights. Simply take out of the 1 pound parpadelle pasta, freezer and heat on the stovetop and pair with your favorite pasta. cook to al dente This recipe is also great in the slow cooker overnight. GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 6 Recipe By Momma Cuisine • Serving Size: 4-6 • Cook Time: 25 mins g still 2ln tablespoonsredients olive oil 1 teaspoon red pepper flakes 1 pound hot Italian sausage, out 1 pound ziti pasta, or any of the casing tubular pasta, cooked al dente after all 2 cups large diced red potatoes 2 tablespoons fresh lemon juice these years 4 cups shredded kale 1 ½ shredded Parmesan cheese 2 teaspoons kosher salt celebrating Kenmore brand’s Heatlnstruc a large sautét panions to medium heat with olive oil. Add the crumbled sausage and cook until brown. Add diced red 100th year potatoes with the crumbled sausage and cook until tender. of innovation When the potatoes are tender, toss in shredded kale with salt and red pepper flakes. Sauté just until the leaves become tender. Add the cooked ziti pasta and toss with lemon juice. Taste for seasoning. Transfer to a serving platter or bowl and toss ingredients together watch the video: with shredded Parmesan cheese. TIP: This pasta is also great at room temperature. Kenmore logo is a trademark or registered trademarks of Sears Holdings, Inc. All other trademarks are the property of their respective owners. © 2013 Sears Holdings. All rights reserved. GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 7 Recipe By Momma Cuisine • Serving Size: 4-6 • Cook Time: 3 hours, 15 minutes lngredients 2 tablespoons canola oil 3 tablespoons honey 2 teaspoons kosher salt 1 teaspoon red pepper flakes 1 teaspoon fresh cracked pepper ½ cup low sodium soy sauce 2 pounds beef short ribs ½ cup water 1 cup sliced carrots 1 pound whole wheat egg noodles 2 tablespoons chopped garlic 3 cups chopped Napa cabbage, 2 tablespoons grated fresh ginger roughly chopped 1 – 6 ounce can tomato paste 2 tablespoons salted butter t Heatlnstruc a medium sauceions pot to medium-high soy sauce and water. Scrape the bottom of heat with canola oil. the pan with a wooden spoon. Bring the TIP: sauce to a low boil, and add the short ribs. You can also cook the Season the short ribs with salt and pepper. Turn the heat down to low, and cover. short ribs at 250-275° Add the short ribs on the pot and sear until degrees in the oven for Simmer on low, occasionally stirring the a golden brown crust forms. 3 hours in a casserole bottom of the pan, making sure it doesn’t dish or in a slow Sear the ribs on all sides. burn. cooker overnight. Remove the short ribs from the pot and Cook for 3 hours, or until the short ribs are lower the heat to medium heat. fork tender. Taste for seasoning. Add the carrots, ginger and garlic and Toss egg noodles, Napa cabbage and butter. sauté, scraping the bottom of the pan. Add Serve with the finished short ribs. the tomato paste, honey, red pepper flakes, GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 8 Sponsored Recipe SLOW COOKER Blackberry Peach Crisp Sponsored & Produced by CLICK HERE TO SEE THE RECIPE on Cookmore.com Powered by Kenmore » GREAT EVERYDAY MEALS • Preview Issue • Fall 2013 PAGE 9 Recipe GAME DAY RECIPE: By Momma Cuisine Serving Size: 4 g Heat the oven to 450° degrees. Cook Time: 30 minutes 1½ln lbs ofredients chicken wings or 8 pieces lnstructions 1 cup of hot water Take the hot water and steep the 3 bags of tea. Let it cool. 3 bags of chai tea Take the chicken wings and pour the 1 tablespoon of Kosher salt tea over them, marinating for at least ½ teaspoon of ground cumin 30 minutes. ¼ teaspoon of ground nutmeg After 30 minutes, pat the chicken dry ¼ teaspoon of ground cinnamon with paper towels. ¼ teaspoon of ground ginger In a large mixing bowl, toss the chicken with all the ground seasonings, salt and ¼ teaspoon of ground pepper pepper, honey, and canola oil. TIP: Great with all parts of the chicken. With 1 tablespoon of canola oil Lay the chicken on a lined cookie chicken breasts, use ¼ cup of honey sheetand bake in the oven for about 30 bone-in, skin on breasts minutes, until the wings have caramelized to keep it moist at the and the skin is crispy.