Comfort food can mean something different for everyone. For some, it may be a cold, refreshing noodle dish like Bibim Naengmyeon. For others it’s a cozy, convenient skillet dinner like Kale & White Bean Pot Pie with Chive Biscuits. Or, maybe it’s something sweet like a Fresh Apple Cake. For cookbook author and TV show host Padma Lakshmi, rice pudding is one of her most nostalgic comfort foods.
In a recent Instagram reel, Lakshmi says she was left with a distinct “taste memory” after trying Sholeh Zard, a Persian rice pudding she ate at the Tehran Market during the Iranian episode of season one’s Taste the Nation. She mentions that the main flavors in this pudding—saffron, rose petal and cardamom—bring her back to her childhood, and we can’t wait to try it ourselves.
Since recipes like this Sholeh Zard are being tested for her upcoming Taste the Nation-inspired cookbook, Lakshmi didn’t give us an exact recipe, but we have the gist of it if you’re like us and can’t wait for the official publication.
Lakshmi starts by thoroughly washing her rice in a bowl over the sink. This act helps remove excess starch and results in a longer, fluffier grain. She also mentions in the comments that “a short- or medium-grain rice is fine.” Once rinsed, Lakshmi adds the rice to a medium pot filled with water (about four to five parts water to one part rice) and seasoned with rose water.
While the rice comes to a boil, she prepares her remaining aromatics. “Fragrance and aroma is a big part of rice pudding,” Lakshmi says, so she makes full use of the floral and savory spices she’s chosen. First, she grinds down plenty of whole cardamom seeds to add directly to the pudding. Then, she uses a mortar and pestle to crush saffron and make saffron water (often used in Persian Rice Pie (Tah Chin)), which gets mixed into the pot of pudding.
Once fully combined, the rice pudding—now a beautiful yellow-orange tint—is ready to spoon into a bowl. This is when Lakshmi sprinkles a mixture of ground rose petals and sugar over the bowled pudding, styles with more rose petals and serves.
This recipe looks so easy, fragrant and flavorful, and Lakshmi is sounding off in the comments that her taste memory successfully helped her create a dish that’s very similar to the Sholeh Zard she enjoyed in Santa Monica. So, needless to say, we need that cookbook with the official recipe ASAP.
In the meantime, if you’re not looking to develop a recipe in your kitchen like Padma, there are still plenty of delicious and healthy rice pudding recipes out there, including our highly-rated Dairy-Free Banana Rice Pudding and Cyprus-inspired Rice Pudding with Pistachios.
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Credit: Photo: Alex Lepe ; Food Stylist: Jason Schreiber
Unassuming but incredibly flavorful, these Scottish-style brown butter raspberry shortbread cookies are made from just a few easily accessible ingredients — butter, sugar, salt, flour, and jam. For this recipe, I like to brown the butter by toasting the milk solids in the butter before proceeding. This way, you end up with an ultra-rich, buttery flavor that complements the fruity sweetness of the jam. If you’re short on time or don’t love brown butter, use 2 1/2 sticks of cold unsalted butter and cut into small cubes.
Credit: Photo: Alex Lepe ; Food Stylist: Jason Schreiber
As for the jam, I prefer raspberry or strawberry preserves for this, but orange marmalade and fig jam are also delicious here (but any fruit preserve will work well). If you’d like to use a jam that’s chunky, chop it up with scissors first so you get a more even layer. A plate of these shortbread cookies with a cup of tea is the coziest refuge from the stress of the holidays or, really, for any night you’re planning to stay in.
Brown Butter Raspberry Shortbread Recipe
They’re buttery, crumbly, and perfect with a cup of tea.
Prep time 30 minutes
Cook time 1 hour to 1 hour 15 minutes
Makes16 (4-inch) cookies
Nutritional Info
Ingredients
3sticks
(12 ounces) unsalted butter
2/3cup
granulated sugar
1teaspoon
kosher salt
3 1/3cups
all-purpose flour
3/4cup
jam, such as raspberry or strawberry, preferably not chunky
1/4teaspoon
flaky salt
Instructions
Melt 3 sticks unsalted butter in a large, light-colored skillet or small pot over medium heat. Continue to cook, stirring occasionally, until the milk solids have separated from the fat and turn dark golden brown and smell nutty, 8 to 10 minutes. Carefully scrape the browned butter into the bowl of a stand mixer (or large heatproof bowl if using an electric hand mixer).
Refrigerate until firm and cold to the touch, about 1 1/2 hours. Meanwhile, line an 8x8-inch baking pan with 2 sheets of parchment paper, positioning them perpendicular to each other so that the parchment hangs about 2 inches over all 4 sides of the pan to form a sling.
Add 2/3 cup granulated sugar and 1 teaspoon kosher salt to the brown butter. Beat with the paddle attachment on medium-low speed until light and fluffy, about 1 minute. Scrape down the sides of the bowl with a flexible spatula.
Add 3 1/3 cups all-purpose flour and beat on the lowest speed until a dough just comes together, about 1 1/2 minutes. Transfer 3/4 of the dough (23 ounces or 2 2/3 cups) to the baking pan. Press into an even layer with your hands or the bottom of a measuring cup.
Dock the dough by pricking all over with a fork. Spread 3/4 cup jam evenly over the top. Crumble the remaining dough in small pieces and scatter evenly over the jam, covering most of the jam. Freeze while the oven heats. Arrange a rack in the middle of the oven and heat the oven to 350ºF.
Bake until lightly browned on top, 45 to 55 minutes. Sprinkle with 1/4 teaspoon flaky salt. Immediately run a thin knife or offset spatula along the edges of the shortbread to loosen from the parchment. Let cool completely in the pan, 1 to 1 1/2 hours.
Grasping the excess parchment paper, lift the shortbread slab out of the pan and place on a cutting board. Discard the parchment paper. Cut into 16 (4x1-inch) pieces.
Recipe Notes
Make ahead: The butter can be browned and refrigerated for up to 3 days. Beat the butter with the paddle attachment on medium speed for a minute or two to soften slightly before adding the sugar and salt and proceeding with the recipe.
Storage: The shortbreads can be stored in an airtight container for up to 5 days or frozen between layers of parchment paper for up to 3 months. Thaw overnight at room temperature.
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A stable job offers more than just a pay cheque; it provides a sense of belonging, self-worth and purpose. However, job stability is increasingly at risk. Technological advancements and economic shifts are challenging established roles, compelling workers to acquire new skills, change occupations or even re-evaluate their career paths to stay relevant.
By 2030, a significant portion of the global workforce – ranging from 3 to 14 percent, equivalent to 75 to 375 million workers – will need to switch occupations and learn new skills, according to a McKinsey report. In advanced economies like the United States and Japan, this figure rises significantly to 32 percent and 46 percent, respectively.
Navigating career disruption can be particularly difficult for individuals who strongly identify with their profession and consider it a fundamental part of who they are. In contrast,research suggeststhat those who hold “multiple identities” are more resilient in the face of job loss, as they can use other identities as a protective buffer. In other words, when their work identity is threatened after being laid off, they can draw on other identities, like being a parent or community member, to derive a sense of self-worth and successfully change careers.
However, myrecent researchwithAmy Wrzesniewskifrom The Wharton School reveals a different pattern. We focused on the field of journalism, which has experienced widespread job cuts and closures. Although all former journalists in our study considered their profession as central to their identity, there was a notable difference in their responses to losing their job. Some found it challenging to recover, while others quickly rebounded and reinvented their careers.
What set them apart was their perception of the meaning derived from their work. This shaped their ability to bounce back and discover purpose in a new occupation.
How meaning shapes responses to job loss
Through extensive interviews with 72 unemployed or former newspaper journalists and additional discussions with 22 others, we discovered a clear divide in responses to the upheaval of the industry and resulting job loss.
A first group of journalists, who were laid off or involuntarily left their jobs, found the situation devastating and irrecoverable. They endeavoured to persist in journalism, holding on to the hope of the industry’s recovery. These journalists viewed themselves as watchdogs for the public, committed to representing their readers' interests despite limited financial rewards. They remained trapped in the belief that the meaning they derived from their job,such as contributing positively to society, was unique to journalism.
However, a second group perceived the meaning derived from their journalism work as transferable to different contexts and sought to reshape their careers. This group believed the aspects of their job that were fulfilling–such as writing, interviewing and making a positive societal impact–could be found in other occupations. They accepted the fact that journalism had become an unsustainable career choice and embraced the opportunity to explore new paths.
All the journalists we spoke to expressed feelings of despair and sadness about the decline of journalism. However, the intensity and nature of these emotions were significantly influenced by their individual interpretations of the meaning behind their work. Those strongly attached to their job experienced heightened negative emotions about their career, whereas those who saw the potential to apply their skills and find meaning elsewhere were able to overcome these emotions and foster hope for the future.
Drawing from this, we suggest that how individuals perceive the meaning of their past job, whether as fixed or flexible, explains why they respond differently to job loss. Those who ascribe fixed meaning to their work find it challenging to envision their skills outside of their current role and fear career change, whereas those with flexible meaning recognise how their skills are applicable in other fields and consider diverse career options.
A journey towards flexible meaning
People find a wide range of meaning in their work, from pride and self-esteem to providing for their families. For instance, during the Covid-19 crisis, some workers happilyshifted from the airline industry to delivery jobsas they derived similar satisfaction from both occupations. However, others felt the new job lacked the same significance.
Even if individuals possess the necessary transferrable skills, they often resist changing professions if they don’t perceive the same meaning in the new job. For example, after the collapse of Lehman Brothers, some bankers changed careers and became plumbers. While some found fulfilment and good pay, others chose not to make the switch because they believed that plumbing lacked the status they had associated with banking.
Meaning can also diminish when workers are promoted.A recent studyof Parisian subway drivers found that those who were promoted to managerial roles as their subway trains became automated experienced ‘‘managerial blues’’. Despite the ostensibly attractive promotion, they realised that they valued personal, direct contact with passengers–a feature of working as drivers, not managers.
While flexible meaning can explain why certain people effortlessly shift to new careers, having fixed meaning isn't necessarily a bad thing. Some individuals may happily choose to persist in a profession, holding on to the fulfilment they desire from their work.
However, those who are forced to change jobs must explore ways to rediscover this meaning in a different occupation or work context. This involves identifying the most valued and significant aspects of their previous job and searching for similar fulfilment in another occupation.
Managers should also ask employees what they found important in their previous roles and assess how fixed this meaning was. This can help managers better understand their employees' needs, expectations and adaptability. If meaning is not effectively transferred, it could hamper employee satisfaction and performance.
Managers, career counsellors and HR professionals can facilitate smooth job transitions by helping individuals not only apply their existing skillsets, but also recognise and align the perceived meaning between old and new jobs. By focusing on this, anyone can navigate through even the most drastic career change and find fulfilment and purpose in their new path.
Despite the fact that there were 106,699 drug-involved overdoses reported in the US in 2021 - a rather alarming stat - people still continue to take them.
Of course, people can come out and say some of major problems that come with taking drugs, but unfortunately many thousands continue to take them.
But in the hope of saving lives and reducing that high 2021 number in the coming years, author Dominic Trott has written the ultimate ‘guide’ to taking drugs.
Obviously, there are a bunch of drugs out there that many millions across the globe take. Whether that be legal, illegal, or some more milder options.
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The likes of alcohol and medication typically have instructions on how to use them and perhaps more importantly, how to use them safely.
But with drugs, there is no such thing to advise users on how much they should be taking.
It seems obvious that that’s because most of the substances are illegal - but just like with the threat of overdosing, the threat of getting into trouble with the law doesn’t stop people from doing it.
That’s where Trott comes in.
The author, who is 64 years old, believes that if we can’t stop people from taking drugs we should at least ensure they have access to information which aims to lessen their chances of hurting themselves.
Over the last decade, Trott has dedicated his time to trying 182 different drugs, from weed to ecstasy, mushrooms to LSD, ketamine to nutmeg. Yes, like the spice, but we’ll come back to that later.
The Drug User's Bible was released in October. Credit: Supplied
He recorded his dosage, the procedure around taking each drug and his experience while on it, and compiled all of the information into The Drug User’s Bible; a hefty book which was finally published in its entirety in October.
“Education saves lives,” Trott told UNILAD following the publication of his book. “I felt that the government should have really written something like this. They should provide this information; it should be taught somehow through the system to people who are going to take drugs or might take drugs. And it isn’t.
“And, you know… I thought, I really have got to do this. And I've got to do this, because nobody else is doing it.”
Though you might expect otherwise, Trott actually was not a big drug user in his younger years. He tried some substances at university in Liverpool, including cannabis and LSD, but it wasn’t until his late 40s that he really began his journey into the wider world of drugs.
It began with an interest in humanitarianism when Trott met people who had been wrongfully imprisoned for drugs, and developed as he realised that people he met on forums began ‘disappearing off the radar’ due to issues with their drug use.
Trott didn't really get into drugs until he was in his 40s. Credit: Supplied
“There was always some reason something behind [their deaths or health issues], there was a mistake or error, lack of information, lack of clarity, like of basic procedure and self care, really,” Trott explained.
During his early research, Trott learned of a psychedelic which promised a transformative experience, allegedly best taken with a shaman in the Amazon. He travelled to Peru to try it, and realised afterwards that a simple spreadsheet detailing some of his experiences wasn’t going to be enough.
"I could publish the spreadsheet, but it will just be lost. Or I could embark on this 10 year mission,” he said. So that’s what he did.
Trott took steps to lessen his chances of being arrested or incarcerated for taking drugs by travelling to places where it was easier to get his hands on them, while a schedule and cycle of different categories of drugs, such as such as stimulants, psychedelics and sedatives, helped prevent Trott from becoming addicted.
The author also did as much research as he could using forums and online sources to figure out his dosage for each new experience.
Trott gives detailed descriptions of the drugs he's tried in his book. Credit: The Drug User's Bible
His book offers dosage recommendations for anyone planning to take any of the 182 drugs, but with the caveat that everyone is different, and therefore will have a different tolerance. He urges people to test the substances ‘to make sure it’s what they think’, as well as doing an ‘allergy test’ before taking larger doses, noting ‘you can always have more’, but you can’t have less.
Trott learned this the hard way, admitting he was ‘not always successful’ when it came to measuring doses, but trying all the same to find a ‘reasonably strong’ dose to ensure he could adequately note the effects.
There were a few times when he took ‘far too much’, describing his experience with heroin as ‘a mistake’ and the prescription drug pregabalin as leaving him feeling ‘really ill’.
His worst experience of them all, though, was nutmeg. Trott came across the spice, which acts as a deliriant, in a book about legal highs in his early 20s and decided to give it a go.
“[It was an] awful, terrible experience,” Trott said. “I did it about eight o’clock, and I was really disappointed because I thought ‘I'm gonna get high tonight’.
Trott had his worst drug experience after taking nutmeg. Credit: Supplied
“It takes about three hours to take effect. Nobody tells us that… And so I went to bed. About two or three o'clock in the morning, I woke up and my head was spinning and I was dizzy and I needed to go to the loo.
"So I got out of bed, I couldn't stand up. And I'm literally crawling.. [I remember] pulling my hands up and [seeing] glue coming out.
"I sort of got there and I couldn't urinate, [then] I managed to get back, the floors [were tipping], and it was not in a nice way. The next day I still had a headache. My stomach was sore, I couldn't go into work on Monday, I was ill for a week. It’s a poison.”
Trott’s experience with nutmeg helped inform the section of The Drug User’s Bible on deliriums, which the author described as ‘your experience coming apart and being put together in the wrong way’.
“The sensory organs are just not working correctly, and they're coming back together in the wrong way and your perception of what's around is totally wrong,” he explained. “And you end up in serious trouble. If you survive the drug, you're probably going to be maimed or psychologically damaged for some time.”
Trott hopes his book will save lives. Credit: Supplied
It was the grim ordeal he had on nutmeg that put Trott off taking drugs for years, and what made him reluctant to take another deliriant, datura, when writing his book. But with kids on forums talking about taking it, he ‘knew [he] had to try it’ so he could properly discuss its impact.
“That's why I had to have some of the drugs that I really didn't want to, and datura was one of them. Because it was a deliriant and I'd been so badly burned with nutmeg… One of the problems with datura is that one seed can be seven times more powerful than the next.
"Now in terms of dosages, you can imagine the nightmare that is. [You can have] seven really powerful seeds, which is sort of equivalent of 49 weak ones, which is potentially going to kill you at that level.
“I had to have every drug I could that was in popular use, simply because […] if the police or the government say don't do that, you know, it doesn't have any carry any weight.
“But if someone who’s actually had 182 drugs is saying, ‘No, you don't really want to do that. But if you do want to do it, do that’, there's a chance they might listen,” he said.
The author believes parents could benefit from the book. Credit: Supplied
It’s not all facts and figures, with Trott noting that there are some funny experiences that he’s documented in his book, as well as sections dedicated to ‘how to handle yourself in the real world’, legal advice and drug tourism.
Above all, though, he’s ‘just been completely honest’.
Looking back on his decade of research, Trott doesn’t think the drugs have had a lasting impact on his body, but they’ve definitely left their mark on his mind.
“In terms of mental health, I've changed. And I've changed because of the psychedelics… it's sort of made me think, ‘What I should be doing? How can I help others?’,” he explained.
Trott isn’t concerned that his book will encourage non-drug users to get into the habit, expressing belief that ‘if you've picked up a book called The Drug User’s Bible, you're interested in taking drugs’.
He is hopeful, however, that it could provide information to those who are concerned about drug use, for example the parents of teenagers.
Trott has warned people not to skip out on safety measures. Credit: The Drug User's Bible
Trott explained: “I’ve got two kids, and you're thinking, ‘Well, you know, they're in a situation where they might be taking drugs, should there be fore-armed? Should they actually know if they're going to take a drug?
“You've got this choice of letting the child go into this risky situation without being armed with facts and data and safety information and just, you know, taking a risk. Or [you can] arm them with harm reduction or safety procedure and knowledge about the drugs that are prevalent in the location before they go into it. You have the power to do that.”
Trott has put the ’10 commandments’ of drug taking into a free PDF that can be downloaded online, but for those who choose to buy his book, he’s urged that you ‘don’t skip the safety measures’, saying: "You’re cheating yourself.
“Information and knowledge is empowerment."
He embarked on his mission because he ‘felt it was going to be useful’, and though it’s been a long road, he believes one thing is for certain: “It's going to save lives.”
While making this fudge is extremely easy, there are a couple of things to know about the ingredients. For starters, it pays to think about what type of frosting you'll use. Some people prefer to go with a plain vanilla or white frosting, which will really bring out the peanut butter taste. Or, you can go for a chocolate version to get more of a Reese's peanut butter cup flavor. Just make sure you avoid whipped or cream cheese frostings, as these tend not to set the same way.
Besides the frosting, you also must consider the peanut butter you use. If you want a smooth, rich fudge, go for creamy peanut butter. Or, you can use chunky peanut butter if you want something with a bit of crunch to it. You can also go for sugar-free, organic, or even homemade peanut butter to reduce some of the sweetness and add a more raw flavor to your fudge. From there, you're ready to make a tasty batch of this sweet and easy confection.
What we eat has a direct impact on our overall health and well-being, so it's no surprise that nutrition greatly influences the health of our largest organ: the skin. "The saying, 'you are what you eat,' is true when it comes to the condition of your skin," says Ariel Ostad, a board-certified dermatologist and cosmetic surgeon. "Your dietary choices can have both positive and negative effects on your skin’s appearance and overall health."
If you want to eat for better skin health, it's important to consider foods rich in certain nutrients. Foods that contain antioxidants, protein, vitamin E, vitamin A, and omega-3 fatty acids are all key ingredients that help promote healthy-looking skin, says Ostad. Here's a look at how nutrition impacts the skin, what experts say is the most important food to incorporate, and other foods to consider to get glowing skin from the inside out.
The Role of Nutrition in Skin Health
According to Ostad, several key nutrients play a vital role in promoting skin health, and each impacts the skin in different ways:
Vitamin A supports skin cell production and repair, which can help reduce the appearance of wrinkles.
Vitamin C aids collagen production, which is essential for maintaining skin elasticity and preventing sagging.
Vitamin E protects the skin from free radical damage and can help reduce the appearance of scars.
Vitamin D supports skin cell growth and repair. It plays a role in wound healing.
Protein is essential for collagen production, which prevents sagging.
Antioxidants help protect the skin from free radical damage, which can cause premature aging and skin issues.
Omega-3 fatty acids help reduce inflammation, which may help with skin conditions related to inflammation, like acne and eczema.
The #1 Food for Skin Health
Many nutrient-dense foods can work wonders for the skin when incorporated into our regular diet. However, if the experts had to pick just one, eating fatty fish rich in omega-3s like salmon was the one food consistently mentioned. "Fish rich in omega-3 fatty acids help to preserve collagen, fight inflammation, and keep skin firm," says Bonnie Taub-Dix, RDN, author of Read It Before You Eat It - Taking You from Label to Table. "Not only are these omega-3’s good for your skin, but they’re also heart-healthy."
Marisa Garshick, a board-certified dermatologist at MDCS Dermatology, notes that Omega-3 fatty acids can also help increase hydration in the skin, which helps to moisturize the skin. One study confirmed that omega-3s help promote more supple skin. In addition to being a good source of omega-3s, Ostad points out that salmon is rich in other nutrients that impact the skin. "Salmon is an excellent source of nutrients like omega-3 fatty acids, protein, vitamin D, and B vitamins," he says. Salmon is also a source of vitamin E, which helps protect the skin against free radical damage.
Other Excellent Foods for Skin Health
Salmon isn't the only food that can have a noticeable difference on skin. Here are a few other foods to consider for a skin-healthy diet.
Avocado: Rich in monounsaturated fats along with vitamins A and C, which are important for maintaining strong tissues and preventing skin dryness, says Taub-Dix. Add avocado to salads, top toast with an avocado spread, or treat yourself to a salmon avocado roll for double the skin benefits.
Almonds and Almond Milk: Recent studies have even shown that almonds can reduce the formation of wrinkles, says Taub-Dix. Try topping your morning cereal with almonds and almond milk, or throw them into your favorite smoothie.
Spinach and Egg Yolks: These foods are rich in lutein, a carotenoid that protects your skin from UV damage, explains Taub-Dix. Cook up a spinach omelet to start your morning off right.
Canned Tomatoes: Canned tomatoes are rich in lycopene, an antioxidant that helps skin stay resilient and smooth. Lycopene is more easily absorbed in cooked tomatoes than fresh tomatoes, Taub-Dix says. Use them in vegetable-rich soups or stews, or make Shakshuka to get the added benefits from egg yolks.
Carrots: Carrots contain the carotenoids beta carotene and lycopene—both of which can help protect against sun damage, says Taub-Dix. Try them roasted or snack on them raw.
Oranges and Citrus Fruits: "Oranges and citrus fruits are high in vitamin C, which supports collagen production, improves skin texture, and helps reduce the appearance of fine lines and wrinkles," says Ostad. Plus, they're an easy snack to take with you and peel when you're ready to enjoy.
Green tea: "Green tea has polyphenols which have anti-inflammatory and antioxidant properties that can reduce the risk of skin damage from UV radiation and promote even skin tone," explains Ostad. Having a cup after a meal is also said to help with digestion.
Yogurt: "Probiotic foods promote a healthy gut microbiome, which can help reduce inflammation and support clearer, healthier skin," says Ostad. Top with almonds for an afternoon snack that provides an extra boost for your skin.
Top Foods to Avoid for Healthy Skin
What you avoid for skin health is just as important as what you eat. Here, Garshick explains the top foods to steer clear of for healthier skin.
Processed and high glycemic index foods: Regularly consuming these foods can worsen skin aging, promote skin dullness, and contribute to the appearance of fine lines and wrinkles.
Heavy alcohol intake: Drinking alcohol in excess triggers oxidative damage and stress on the skin, which increases signs and symptoms of aging. It's also dehydrating, which can contribute to dry skin and worsen fine lines and wrinkles.
Trans fats: Commonly found in baked goods, fried foods, and fast foods, trans fats can increase inflammation, and inflammation may contribute to signs of skin aging.
Lifestyle Factors for Healthy Skin
In addition to eating a proper diet, drinking an adequate amount of water can work wonders for the skin. "Whether tap, bottled or sparkling, in tea or coffee or nestled within watery fruits, veggies, and soups, water rules when it comes to hydrating the skin," says Taub-Dix. Drinking water consistently throughout the day is one of the fastest, easiest ways to promote healthier skin.
Regular exercise also helps promote skin health. A recent study found that people with higher activity levels are less prone to dry skin and indicated that exercises can help improve the skin's ability to hold moisture. In addition to staying hydrated, eating a proper diet, and regular exercise, it's also important to stick to a skincare routine that includes an effective cleanser, moisturizer, and adequate SPF suited to your skin type.
Proper nutrition can be a powerful line of defense for keeping skin looking and feeling healthy from the inside out. "It is important to eat a well-balanced diet, trying to ensure the proper amount of fruits, vegetables, and protein each day," says Garshick. Keep these key ingredients in mind next time you're preparing a meal or snack.
We all know that First Ladies are much more than just the Presidents' wives. In addition to taking the lead in social and ceremonial events at the White House, they also champion social platforms that are important to them. Yet, the public often wants to know about some of the more traditional “lady of the house” things they do, such as decorating for the holidays or whether they can cook.
The “First Lady Cookie Bake-Off” sponsored by now-defunct Family Circle magazine used to be big news during an election year. People still talk about and bake Laura Bush’s winning version of Cowboy Cookies.
Former First Lady Rosalynn Carter, who passed away last week at the age of 96 (and was married to Jimmy Carter for 77 years!), focused on the performing arts, mental health, and older adults while she lived in the White House. But, like all first ladies, the public was also interested in what she made in the kitchen.
After her death, the U.S. National Archives shared two of Mrs. Carter’s recipes on X (formerly known as Twitter). The first was for strawberry cake, and the recipe is one we can get behind because it started with a box of cake mix that she put her spin on. The second was for a four-ingredient appetizer that fits our obsession with recipes from the 1970s and '80s.
Rosalynn Carter’s 'Plains Special' Cheese Ring
Dust off the ring mold languishing in the back of your kitchen cabinet, and get it ready to make this no-bake cheese ring that comes together in just minutes.
Ingredients
1 pound grated sharp cheese (we presume that would be sharp Cheddar)
1 cup finely chopped nuts (we think pecans would work well)
1 cup mayonnaise
1 small onion, finely grated
1 pinch black pepper, or to taste
1 pinch cayenne pepper, or to taste
Strawberry preserves (Optional)
Directions
Mix together cheese, nuts, mayonnaise, onion, and both peppers in a mixing bowl.
Transfer mixture to a 5- or 6-cup ring mold.
Chill for 8 hours to overnight, or until the cheese ring is firm.
Just before serving, unmold the ring onto a plate.
Fill the center of cheese ring with strawberry preserves.
Serve with crackers.
If strawberry preserves don’t appeal to you, try fig jam, habanero pineapple jam, or bacon jam in the center of the ring. They would all complement the Cheddar well. No matter what ends up in the center of this cheese ring, we’re sure the appetizer will end up on our tables during the holidays—probably served with a retro cocktail.
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