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Steamed Ribs

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A bowl full of steamed ribs with dumplings sitting above it.

Steamed pork ribs with black beans are a classic Cantonese dish, often found on dim sum carts and family dinner tables alike. Tender, juicy riblets are marinated with Shaoxing wine, ginger, and fermented black beans, then steamed until hot and bubbling. The result is a dish that’s full of flavor yet surprisingly light, making it a favorite comfort food across Chinese kitchens.

Roger Li’s Steamed Ribs

This recipe keeps things simple while staying true to tradition. The combination of savory black beans, aromatic ginger, and a touch of shallot oil creates a rich sauce that clings to every piece of rib. Steaming the pork keeps the meat moist and tender, while the cornstarch helps lock in flavor and give the dish its signature silky texture.

Perfect as part of a larger meal or served on its own with steamed rice, these Chinese-style steamed ribs are quick to prepare and deeply satisfying. With just a handful of ingredients and 20 minutes of steaming, you can bring the flavors of Cantonese cooking into your own kitchen.

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A bowl full of steamed ribs with dumplings sitting above it.

Steamed Ribs


  • Author: Roger Li

Description

Tender pork riblets are marinated with black beans, Shaoxing wine, ginger, and spices, then steamed until bubbling and flavorful. A classic dim sum favorite, these ribs are rich, savory, and perfect for sharing.


Ingredients

Scale
  • 3 lb pork riblets, washed and rinsed
  • 2 tbsp black beans, washed and rinsed
  • 4 tbsp Shaoxing wine
  • 3 tbsp cornstartch
  • 1 tbsp ginger, minced
  • 2 tbsp ginger, minced
  • 1 tbsp salt
  • ½ tsp white pepper
  • 2 tsp MSG
  • 2 tsp sugar
  • 1 tbsp shallot oil


Instructions

  1. Mix all ingredients together and steam in a steamer for 20 minutes, until hot and bubbly.

Food and Recipes by Roger Li
Story by Maggie Weaver
Photography by Laura Petrilla

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Holiday Gifts alla Fornasetti

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Porcelain objects on a red table top, staged with other design items

It really is time to start thinking about gifts for the crazy-busy holiday season, which will be upon us sooner than we can imagine. And no one wants to be that person running around like a lunatic at the last minute. So it’s great to have amazing choices early on—so you’re not scrambling laster. (Instead, you’ll be done before everyone else!) The Italian design masters at Fornasetti have been producing exquisite items for the home since 1940. With these products, the legacy continues. So pick something up for the design-appreciating person in your life—or even just someone you really love. These items are all made with the utmost care, so they show appreciation for that person.

Holiday Gifts alla Fornasetti

The 2025 wall plate from Fornasetti on a red wall background

2025 Calendar Plate

This sunny icon is now in a 58th edition. Based on a 1950s design, the handmade porcelain plate with gold accents is sunshine and happiness, but you’ll have to hurry to get it. A limited edition of only 950 pieces are being made! This year’s is available at the store in Milan, but will only go live online 11/11, so mark the calendar and grab yours.

Porcelain objects on a red table top, staged with other design items

Fornasetti Hands

New objects in porcelain that are meant to represent an ideal of the artist, an idea Fornasetti has long pondered—first on textiles, then on trays, umbrella stands, and ashtrays. From the “All’insegna delle dodici mani (Under the sign of twelve hands)” almanac, designed for Gio Ponti, and beyond, the hand is one of the Atelier’s icons.  Now the motif can be part of your morning ritual or make itself useful on your desk.

Plates by Fornasetti hung on a wall with faces on them

Fornasetti “Tema e Variazione plates—Zodiaco”

The zodiac signs first showed up for the company in 1920, as part of the Zodiac Suite for the Italian cruise ship, The Andrea Doria. Fornasetti eventually put the designs on plates, lamps, trays, and other objects, which you can buy in their Milan store or online. Pick one for your loved one’s Zodiac sign!

Story by Stephen Treffinger / Photos courtesy of Fornasetti

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Easy Banana Bread

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Banana bread on a yellow background

Banana bread is a wonderful baking project for those chilly autumn days when you just want to stay in and feel coziness envelope you through a delicious, hearty meal. Perfect for pairing with a fragrant tea or cup of black coffee, this easy banana bread recipe can become a staple in your kitchen. Bake for friends or keep it all for yourself! It’s hard not to hoard when it’s this delicious. 

Bananas? In Bread? The History of Banana Bread

One of the fascinating things about history is that things we think of as normal parts of our lives are often relatively recent arrivals. Though we might think of bananas as ubiquitous today, they only arrived in the United States in the 1870s. Banana bread only began appearing in cookbooks when baking powder became widely available in the 1930s. Some say that housewives used the recipe to get rid of overripe bananas. But there’s even a banana bread conspiracy: certain people believe that banana bread was developed in corporate kitchens to sell more baking powder. 

Easy Banana Bread Recipe

Ingredients

  • 1 ½ cups flour
  • 1 ¼ tsp baking soda
  • ½ tsp salt
  • 1 tsp ground cardamon
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ½ tsp ground cloves
  • ¾ cup butter
  • ¾ cup sugar
  • ¼ cup brown sugar
  • 3 ripe bananas, peeled and mashed
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • ½ cup toasted walnuts, chopped

Instructions 

  1. Grease a standard loaf pan and set aside. Preheat oven to 350 degrees.
  2. In a mixing bowl, whisk together flour, baking soda, cardamon, cinnamon, nutmeg, and cloves.
  3. Using a stand mixer, cream butter and sugars until fluffy.
  4. Add eggs, bananas, and extracts and beat until well combined. The banana will remain chunky.
  5. Add dry ingredients gradually, scraping the bowl of the mixer with a spatula to be sure all is well combined.
  6. Pour into loaf pan and top with walnuts.
  7. Bake for an hour. Test with wooden skewer. When the skewer emerges clean, the loaf is done.
  8. Remove from oven. Gently run a butter knife around the edges to loosen the loaf from the pan. Let cool to room temperature before removing from pan.
  9. Serve right away or wrap first in parchment paper and then in foil to store in a cool place for a couple of days.
  10. For a special treat, whip a stick of butter with 2 tbsp spiced rum. Slather slices with rum butter. Enjoy!

Recipe, Styling, & Photography by Keith Recker

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Yes, You Can Now Get a Denim Couch. Enter the Jouch.

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“Jouch” is a somewhat unfortunate term, but it’s gaining traction. Once there were jeggings, additional denim-themed items with an initial “J” were sure to follow. Enter the Jouch, a sofa, couch, or other seat upholstered in denim. Awkward name aside, denim upholstery pieces and their distinctive blue covers have an amazing range, appearing as everything from slouchy beanbag chairs to sophisticated, high-end models from well-known international furnishings companies like Poltrona Frau.

Yes, Your Couch Can Now Be Made of Denim. Enter the Jouch. 

The fabric—whose name, by the way, is though to derive from a fabric that originated in the French town of Nîmes (serge de Nîmes)—has been cropping up in some pretty high-brow places. Interior designers such as Neal Beckstedtare have put the workhorse to chic use in an East Hampton compound, the results shown in the likes of Architectural Digest. Dutch designer Maarten Baas wrapped an entire airplane in G-Star denim last year for a collaboration with the clothing company during the Salone del Mobile in Milan. And artist Ian Berry makes installations in denim shown in galleries and museums around the world.

Don’t Knock a Denim Couch: Some Options 

A denim couch or "jouch" from Armstrong

Armstrong Denim Chesterfield Sofa Collection / Club Furniture

The classic Chesterfield, with a low, tufted back and rolled arms is clad in the blue jean material—as an armchair or a sofa. The sofa is 70” wide and the seats are 27” deep. The armchair is also 27” deep and the 27” wide between the arms.

A black denim chair from Poltona Frau

Archibald Denim Edition armchair / Poltrona Frau

Designer Jean-Marie Massaud’s Archibald armchair for the French company has been reupholstered in denim, bringing a sort of “This? I just found it in my closet!” nonchalance to a the famous seat.

A denim bean bag lounger from Wayfair set up in a room

Denim Bean Bag Lounger / Wayfair

Instead of the formless (and sticky) bag of beans of yore, this iteration has a bit of structure provided by a metal brace. The down-blend (70% goose down) filling makes it super comfy and it’s 34” wide so plenty of room to curl up.

Story by Stephen Treffinger

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Roasted Pumpkin Soup

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A bowl of pumpkin soup garnished with sesame seeds on a dark blue ceramic plate

Pumpkin spice and pumpkin pie might take center stage in fall, but pumpkin soup is another delicious way to enjoy everyone’s favorite orange gourd. This roasted pumpkin soup recipe is easy, filling, and will warm you up through the cozy evenings of fall and into the cold winter nights. Plus, it gives you a reason to head to the farmer’s market to pick out the perfectly sized pumpkin for your soup. You could even double the recipe and make it for your whole office.

Balance is Key When You Roast the Pumpkin for this Pumpkin Soup

Roasting a pumpkin has the potential for frustration. You might keep opening and closing the oven, asking yourself “Why is this pumpkin still so hard?” So, you go back to listening to your podcasts and cleaning your countertop. Then twenty minutes later, your pumpkin is soggy and mushy. Knowing not to roast it for too long or too brief is the key to success here. In this recipe, the indication for when to stop will be when the skin is slightly charred, because every pumpkin and every oven is different. Just remember to be patient and keep an eye on your roasting pumpkin.

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A bowl of pumpkin soup garnished with sesame seeds on a dark blue ceramic plate

Roasted Pumpkin Soup


  • Author: Keith Recker

Description

Fall into fall with this creamy, savory pumpkin soup.


Ingredients

Scale
  • 1 medium sized pie pumpkin
  • 2 yellow onions
  • 1 sweet potato
  • 1 inch fresh ginger
  • 1 inches fresh turmeric
  • 3 sprigs fresh thyme
  • 3 tbsp olive oil
  • 3 tbsp smoked paprika
  • 1 tbs cumin seeds
  • 1 dried ancho chile
  • 1 tbsp salt
  • 1 tsp black pepper
  • Chicken (or vegetable) stock to your liking
  • 1 cup water
  • ¾ cup heavy cream (optional)


Instructions

  1. Cut apart the pumpkin. Scoop out the seeds and stringy material. Sprinkle with salt and pepper.
  2. Roast on a baking sheet skin side down until skins are lightly charred.
  3. While the pumpkin is roasting, chop onions, sweet potato, ginger and turmeric. Place in a large soup pot with fresh thyme and sauté in olive oil for a few minutes.
  4. Remove stem and seeds from ancho chile. Break up the chile with your hands. Add to pot.
  5. Add the roasted pumpkin and remaining spices. Stir to combine.
  6. Add stock and water. Simmer on low for about an hour. Stir every few minutes to prevent scorching.
  7. Remove thyme stems and any noticeable bits of ancho chile. Use an immersible blender or a countertop blender to puree.
  8. Stir in heavy cream.
  9. Taste and adjust seasonings to your liking: salt, black pepper, or spicy chile can all be added now.
  10. Serve hot with fresh herb and toasted sesame seed garnish.

Recipe, Styling, & Photography by Keith Recker

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How to Help Hurricane Helene Victims Get Meals

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A volunteer from World Central Kitchen works on disaster relief for Hurricane Helene

In the face of a tragedy like Hurricane Helene, it’s easy to feel hopeless about how to help. Food is one of the most universal human needs, and disasters often leave victims unable to cook for themselves and without access to clean water. So, one way you can help victims is to consider donating to food banks so that people in the region can access healthy food.

It is important to note that food banks in North Carolina are not currently equipped to accept consumer donations of goods. Financial contributions are a better way to help right now. For individuals, the best choice is to donate to an on-the-ground food bank or a reputable national or regional organization. Here are a few suggestions if you want to contribute.

Where to Donate to Help Hurricane Helene Victims Get Meals

MANNA Food Bank Asheville

This food bank suffered a great deal of damage from the flooding, with their central warehouse and headquarters rendered totally inoperable due to massive flooding. However, volunteers continue to serve the nearby community, and financial donations can help them rebuild and keep their operations going.

Feeding the Carolinas

An on-the-ground food bank network in the southeast that’s working to assess the immediate needs of the community and also make sure that down the line, victims will be able to replace spoiled food in their homes.

World Central Kitchen

WCK is a project of Chef José Andrés and has been providing culinary disaster relief since the 2010 Haiti earthquake. In an online statement, World Central Kitchen said that “Five full WCK tanker trucks of drinking water are on the way to families in Asheville, providing much needed relief after Hurricane Helene’s catastrophic impact on the Appalachian community.” A donation to them means investment in a quality meal for someone in need.

BeLoved Asheville

BeLoved Asheville is a North Carolina based grassroots non-profit organization that is working around the clock to deliver food, water and diapers to people in impacted areas. Donating to BeLoved means you know your contribution is going right into the communit.y.

Mercy Chefs

Mercy Chefs is actively serving hot meals in western North Carolina, including Asheville, Swannanoa, Flat Rock, and Marshall. They also have an outpost in Florida, another state hit by the hurricane. In total, they’ve served over 60,000 meals in response to Hurricane Helene so far.

Baby2Baby

This organization works specifically to deliver formula and supplies for some of the youngest and most vulnerable. Babies have to eat, too, and getting the appropriate food to them during a disaster can be extremely challenging. Baby2Baby makes sure that babies get what they need during this difficult time.

Center for Disaster Philanthropy

A national non-profit focusing on how philanthropists can donate to all aspects of recovery from a natural disaster. They have a fund specifically allocated for the Atlantic hurricane season. And, check out their ways to financially help during a disaster guide for some specific tips.

United Way of North Carolina

The North Carolina chapter of United Way, a national community services organizaiton, has been helping with search-and-rescue efforts to help get families back together safely in the wake of the disaster. You can donate specifically to their Helene fund and learn more about their work when visiting their website.

American Red Cross

The American Red Cross is on the ground helping people who have been impacted by Hurricane Helene get to safety and reunite with loved ones. A donation to them means one more dollar towards efforts to both keep people safe and get sustenance and relief to displaced and injured people.

Americares

Americares is working in North Carolina, South Carolina, and Tennessee to deliver hygiene kits, antibiotics and relief supplies to partner organizations in affected areas. They’re also working to get water purification systems to people who’ve lost their plumbing systems, and funding regional hospitals to help them rebuild.

Story by Emma Riva / Photo courtesy of World Central Kitchen 

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An Election Cocktail: The Ballot Box

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A whiskey sour cocktail with an orange peel in it on a black background

When it comes to voting, the ballot box is of prime importance. The tally of what’s inside can have lasting impact for generations to come. While your cocktail may not impact generations, it can certainly impact your night and you’ll want to choose wisely.

For a cocktail with mystery and intrigue, we’ve adapted a clarified Whiskey Sour. Few drink categories are more mysterious than the almost mythic clarified cocktail. Though versions of clarification have existed since the 1600’s it still wows cocktail enthusiasts today. By incorporating milk into the cocktail, you’re causing an interaction between the dairy and citrus which causes the milk to curdle, trapping impurities and solids. After allowing the mixture to sit, the curds are then strained out, leaving behind a smooth, clear liquid. This process not only enhances the cocktail’s appearance but also adds a creamy, silky, texture and subtle flavor notes.

How to Register to Vote (or Check Your Registration) 

Deadlines to register to vote are coming up at the end of October. Luckily, the US government put all the information about voting in one place. If you’re not registered, or you’re not sure about your registration, go to vote.gov. They’ll break it down for you by state, since every state is a little different. Also, make sure you share with people in your life who might need it information provided about how to vote with a disability, or how to vote while unhoused. Also, make sure all of your voting information is up to date, so when you do slip the form in that ballot box, or mail it in, your vote gets counted for sure!

If you live in Pennsylvania, check this article for state-specific instructions.

Register to Vote, Then Drink This Cocktail: The Ballot Box

Ingredients 

  • 12 oz of your favorite American whiskey
  • 4.5 oz of lemon juice
  • 4.5 oz of simple syrup
  • 5.25 oz of whole milk

Instructions

  1. Add whiskey, lemon juice, and simple syrup to a mixing glass and give it a few stirs to fully incorporate.
  2. Pour milk into a separate mixing glass (Make sure it is at least 1/4 the total volume of your batch).
  3. Slowly pour the cocktail into the milk.
  4. Allow to sit for between 30 minutes and 8 hours (in fridge).
  5. When the milk has been curdled by the citrus and you see a break in the milk slowly pour through a coffee filter or cheesecloth in a funnel.
  6. The first 1/3 of the filtered mixture will likely be more cloudy – add that amount to the liquid passing through the filter.
  7. If the first pass through the coffee filter is a little cloudy, filter again for clearer results.
  8. Pour 2 – 3oz into your favorite rocks glass and add a large ice cube.
  9. Express an orange or lemon twist over the cocktail.
  10. Enjoy! Store the remainder of your clarified cocktail in the fridge for up to several weeks.

Recipe by Zack Durkin / Photography by Dave Bryce

 

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Shaved Brussels Sprouts Salad

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A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

Greens like in this Shaved Brussels Sprouts Salad are particularly welcome in the dead of winter. This one’s a beauty: a toss-up of textures, hues, and hearty flavors blended with a tangy-sweet dressing. You get that delightful pop of fresh cranberry, too. In addition to their wonderful flavor, they deliver valuable doses of vitamins C, A, K and E. Have a second helping!

Why Make Your Own Dressing for this Brussels Sprouts Salad? 

Making your own dressing is easy, and once you get the hang of it, you’ll never want to buy it at the store again. Even if it might seem daunting, it’s a small step toward simple, fresh eating rather than relying on store-bought. All you have to do is set aside a small dish to whisk together the ingredients while you wait for the cranberries in this recipe to finish cooling. Of course, we won’t judge if you do choose to throw on a store-bought vinaigrette, but making dressing is one of the ways you can see cooking stripped down to its basics: oils, acidity, salt and the use of ratios to adjust how something tastes.

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A red bowl filled with shaved Brussels sprouts topped with cranberries, almonds and shredded cheese. Small accompanying bowls contain additional Brussels sprouts, shredded cheese and almonds.

Shaved Brussels Sprouts Salad


  • Author: Cheryl Alters Jamison

Description

Take your Brussels sprouts to the next level!


Ingredients

Scale

For the salad: 

  • 1½ cups fresh cranberries
  • ½ cup granulated sugar
  • ¾ cup water
  • lb Brussels sprouts
  • 4 slices crisp, cooked bacon, crumbled
  • ½ cup grated Manchego cheese
  • ½ cup toasted sliced almonds
  • Dressing (See below)

For the dressing:

  • ¼ cup olive oil
  • 2 tbsp vegetable oil or other neutral-flavored oil
  • 1 tbsp Dijon mustard
  • 1 tbsp honey or maple syrup
  • ½ tsp fine sea salt or more to taste


Instructions

For the salad: 

  1. Place cranberries in a small heatproof bowl. Combine the sugar with the water in a small saucepan. Bring to a simmer over medium heat and stir until sugar has dissolved. Remove from the heat and cool for about 10 minutes. Pour the sugar syrup over the cranberries. Let them sit for at least 1 hour, or cover and refrigerate up to overnight.
  2. Trim the stem end of each Brussels sprout. Cut each sprout into 1/8-inch-thick slices. Transfer to large bowl. Toss together with half of the dressing. Refrigerate for about 30 minutes.
  3. Add the bacon, and cheese, and toss again. Drizzle with more dressing, if you wish. Top with cranberries and almonds and serve.

For the dressing:

  1. Combine the dressing ingredients.
  2. Whisk together in a small bowl both oils, mustard, honey, and salt. Reserve.

Recipes by Cheryl Alters Jamison
Styling by Keith Recker and Julia Platt Leonard
Photography by Tira Howard

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Alexander Girard: Let the Sun In Explores Designer’s Legacy

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One of Alexander Girard's homes in Santa Fe
Images © Girard Studio, LLC

If you aren’t familiar with the awesome mid-century American designer Alexander Girard, now is your chance. (And, even if you do know his work, this is an opportunity to find out more.) A new 408-page book by Todd Oldham (president of L-7 Design Studios) and Kiera Coffee (prop stylist and set designer for major brands like IKEA, Target, Guinness, and Architectural Digest) titled Alexander Girard: Let the Sun In, explores Girard’s aesthetic in depth. They include interior and graphic design, his rugs and textiles, his architecture, and more.

As the title of the book suggests, Girard favored bright, vivacious colors. He was born in 1907 in New York to an American mother and a French-Italian father. After living and going to school in Florence and London, he moved to the States. Then, he opened his studio in 1932.

Alexander Girard: Let the Sun In Explores Designer’s Legacy

A room furnished by Alexander Girard, right: the new book
Left: furniture by GIrard; right: the new monograph.

Oldham and Coffee worked with Girard’s estate to really plumb the depths of his life’s work. Those included (among a great many others) beautifully bright textiles for renowned design firm Herman Miller and a re-design of Branff Airways (dubbed “The End of the Plain Plane”.)

Girard moved to Santa Fe, New Mexico in the 1950s to have “the luxury of not being interrupted.” It was there that he designed some of his most beautiful work and began a large collection of folk-art that inspired him in his architectural practice. The Indian textile designer and activist Pupul Jayakar (quoted in Curbed) said about Girard’s first Santa Fe home: “It is a reflection of a very vigorous and vivid mind — a mind that is capable of contracting and expanding — which sees that it’s not necessary to find an answer but to be. It is a house that is alive.”

White pages spread of the new book on Alexander Girard

A spread from the new book on Alexander Girard

Two spreads from the new book, Alexander Girard: Let the Sun In.

Maybe you feel inspired by the works in Let the Sun In to let some brightness into your own home. If that’s the case, a selection of Girard’s furniture, rugs, pillows, and more can be found at Design Within Reach. Another way to get to know him is to visit the Museum of International Folk Art in Santa Fe. He gifted his vast collection of folk art to the museum, and installed much of it in fantastical dioramas. Entitled Multiple Visions: A Common Bond, his permanently displayed dioramas provide insight into Girard’s creative process, and delight visitors in the process.

Story by Stephen Treffinger / Photos courtesy of Phaidon

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Gluten-Free Cranberry Coconut Macaroons

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The cranberry coconut macaroons drizzled with white and dark chocolate on a dark brown background.

Cranberry and coconut are a perfect match, and these gluten-free macaroons bring the two together in the best way. Casey Renee of Confections by Casey Renee shares a recipe that’s crisp on the outside, soft in the middle, and finished with a drizzle of white and dark chocolate. They’re festive, simple to make, and a great choice for anyone who needs a gluten-free dessert.

The Magic of This Gluten-Free Cranberry Coconut Macaroons Recipe

The recipe uses shredded coconut, sweetened condensed milk, and fresh cranberries for a bright, chewy cookie with just the right amount of sweetness. Whipped egg whites keep the texture light, while the chocolate drizzle adds a touch of richness. These cranberry coconut macaroons are easy to bake in batches, and they freeze well, so you can make them ahead of time for the holidays.

Perfect for a cookie tray, a gift box, or just a sweet bite with coffee, these macaroons are a treat that feels special without being complicated.

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The cranberry coconut macaroons drizzled with white and dark chocolate on a dark brown background.

Casey Renee’s Cranberry Coconut Macaroons


  • Author: Casey Renee

Description

These gluten‑free macaroons combine shredded coconut, sweetened condensed milk, and tart cranberries for a chewy, festive treat. Baked until golden and finished with drizzles of white and dark chocolate, they’re a delightful holiday sweet that’s both simple and elegant.


Ingredients

Scale
  • 14 oz unsweetened shredded coconut (I like to use unsweetened shredded coconut, but if you only have sweetened, then omit the powdered sugar.)
  • 14 oz sweetened condensed milk (1 can)
  • 1 tsp vanilla extract
  • 1 cup finely chopped cranberries (you can pulse in a food processor, but don’t go too fine or they will be watery)
  • ⅓ cup powdered sugar
  • 2 tsp cornstarch
  • 3 egg whites
  • ½ tsp salt
  • White chocolate and dark chocolate for drizzling


Instructions

  1. Combine the coconut, sweetened condensed milk, and vanilla in a bowl.
  2. Separately combine the cranberries, powdered sugar and cornstarch. Fold both together gently.
  3. Whip the egg whites and salt to medium stiff peaks and fold into the coconut mixture in three increments.
  4. Scoop with a ¼ measuring cup or ice cream scooper, pack tightly and bake at 325 degrees for about 30 minutes, rotating the pan halfway through. Until golden.
  5. Let cool and drizzle with white and dark melted chocolate. (Can be made and frozen ahead of time.)

Recipe by Casey Renee
Photo Courtesy of Brittany Spinelli

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