A 15-week ban on abortions in Arizona can go into effect and doctors can’t be charged under a more than 100-year-old pre-statehood law that bans nearly all abortions, the Arizona Court of Appeals ruled Friday.
The 15-week law was passed by the state legislature earlier this year following the U.S. Supreme Court overturning Roe v. Wade and is far less restrictive than the 1864 near-total ban, which the appeals court decided not to repeal but said can’t be enforced for health professionals.
The appeals court ruled that laws passed since 1864 allow doctors to perform the procedure; however, non-health professionals would still be subject to punishment.
A 15-week abortion ban is now law in Arizona. (AP Photo/Matt York)
Republican Arizona Attorney General Mark Brnovich had asked for the pre-statehood ban to be enforced following the overturning of Roe.
Democrat Kris Mayes, who beat her Republican challenger to succeed Brnovich as attorney general following a recount Thursday, said she doesn’t plan to enforce the 15-week ban, according to FOX 10 Phoenix.
"Under this construction, our contemporary statutes permit physicians to perform elective abortions up to fifteen weeks but only in conformity with a host of exacting regulations," the appeals ruling read, according to FOX 10. "Our original law continues to outlaw abortions under all circumstances not permitted by that subsequent legislation."
Arizona's Attorney General-elect Kris Mayes, a Democrat, said she does not plan on enforcing the state's 15-week abortion ban. (AP Photo/Ross D. Franklin)
Abortion providers stopped providing the procedure in the state after Roe was struck down, restarted in mid-July after a "personhood" law giving legal rights to unborn children was blocked by a court and stopped them again when a Tucson judge allowed the 1864 law to be enforced.
Other states that have strict abortion laws include Alabama, Arkansas, Idaho, Kentucky, Louisiana, Mississippi, Missouri, Oklahoma, South Dakota, Tennessee, Texas, West Virginia and Wisconsin.
Bans in Montana, North Dakota, Ohio, South Carolina, Utah and Wyoming are also not in effect, at least for now, as courts decide whether they can be enforced.
From excellent versions of classics to innovative spins on familiar flavors, Chronicle cooking columnists published dozens of new recipes this year — and readers ate them up.
The appetite was obvious for simple comforts, soothing soups and more vegetables. Some recipes, like Bounty columnist Christian Reynoso’s post-Thanksgiving mushroom soup, garnered so much glowing feedback that they’re sure to become staples in many Bay Area kitchens. But home cooks are still interested in the occasional project, too, such as the Thanksgiving spread from Modern Vegetarian columnist Amisha Gurbani or a summery celebration cake from former Repertoire columnist Jessica Battilana.
Here are our 10 most popular new recipes from 2022, in reverse order.
These pumpkin chai lattes are finished with whipped cream.
Amisha Gurbani / Special to The Chronicle
10. Instead of a typical pumpkin spice latte, Gurbani created a Pumpkin Chai Latte, full of real pumpkin and a homemade spice mix. Fall pumpkin vibes aside, some readers liked having access to Gurbani’s chai masala — heady with ginger, cardamom and fennel — and chai tea concentrate to make a simpler chai latte, too.
Corn Pakoras with a Peach, Nectarine & Heirloom Tomato Salad is designed for backyard eating in the Bay Area.
Roasted Eggplant alla Norma is inspired by the Sicilian pasta dish.
Christian Reynoso/Special to The Chronicle
8. This summery eggplant recipe is a riff on Sicilian classic Pasta alla Norma — with no pasta. Instead, Reynoso’s Roasted Eggplant alla Norma pairs custardy, slowly roasted eggplant with a fresh tomato sauce and ricotta salata.
Raid your fridge to make a simple leek soup topped with roasted mushrooms.
Christian Reynoso
7. A break from the indulgence of the holidays, this Leek and Roasted Mushroom Soup is meant to soothe and refresh. Reynoso found inspiration in his fridge: the leftovers from holiday meal shopping, including celery, broth and sour cream.
This pasta dish, full of beans, greens and sausage, is made it one pot.
Provided by Jessica Battilana
6. When you need a back-pocket recipe that ingredients together things you probably have on hand, turn to Battilana’s One-Pot Brothy Pasta With Kale, White Beans and Sausage. After cooking the dregs of a box of pasta, you brown some Italian sausage in the same pan, then pour in some stock, greens and a can of beans. It tastes much greater than the sum of its parts.
This Pho'rench Dip Sandwich is stuffed with roasted mushrooms.
Christian Reynoso
5. Perhaps you’ve tried the roast beef banh mi at San Francisco restaurant Lily, where you dip the sandwich in pho broth? Reynoso created a similar recipe that he calls Pho’rench Dips. Instead of simmering traditional pho broth for hours, you start with pre-made stock (or Better Than Bouillon) and infuse it with aromatics like ginger and star anise. And there are two sandwich filling options: steak or a vegetarian one with mushrooms.
Jessica Battilana’s strawberry-rhubarb cake is a festive affair.
Courtesy Jessica Battilana
4. After eight years, Battilana said goodbye to Chronicle readers with her last column in May, an occasion that called for Strawberry-Rhubarb Party Cake. It’s a lavish yellow cake layered with strawberry-rhubarb compote and tangy crème fraiche, then encased in an Italian buttercream frosting.
A bowl of hearty, soothing, tangy chicken and lime soup.
Photo courtesy Christian Reynoso
3. Inspired by the Yucatán soup sopa de lima, Reynoso’s Chicken and Lime Soup involves a whole, slowly poached chicken and accouterments like scallions and fried tortilla strips. With lime, lemon and grapefruit — juice and zest — it’s prime for winter.
A Modern Vegetarian Thanksgiving, featuring a fruit and cheese platter with Pear Chutney; Tandoori Brussels Sprouts, Red Salad with Sumac & Red Chili Vinaigrette; Red Salad with Sumac & Red Chili Vinaigrette, and Chai Masala, Bourbon & Halvah Apple Crumble.Amisha Gurbani/Special to The Chronicle
These light, feathery pancakes are ready for your next weekend brunch.
Jessica Battilana
1. The Chronicle’s most popular recipe by far this year is also one of the simplest: Perfect Pancakes. Feather-light and tender, yet capable of soaking up maple syrup like a sponge, Battilana promises you never need another pancake recipe again.
Janelle Bitker is the senior editor of Food & Wine. Email: janelle.bitker@sfchronicle.com
David Malosh for The New York Times. Food Stylist: Simon Andrews.
A speedy, pantry-friendly dish, canned white beans braised in olive oil and tomatoes become stewlike and creamy. Pinches of fresh or dried rosemary, chile flakes and lemon zest add complexity to the mix, while a topping of frizzled, browned onions lends sweetness and a chewy-crisp texture. Serve this with toasted country bread drizzled with olive oil, or over a bowl of rice or farro for an easy, satisfying weeknight meal.
1large white onion, halved and thinly sliced into half moons
Fine sea salt
6garlic cloves, thinly sliced
2teaspoons minced fresh rosemary, or ½ teaspoon dried rosemary
¼teaspoon red-pepper flakes, more for serving
2(15-ounce) cans white beans, such as cannellini or butter beans (preferably canned with salt), drained and rinsed
1cup chopped tomatoes, fresh or canned
1½teaspoons finely grated lemon zest
1cup chopped fresh parsley leaves and tender stems, more for garnish
Preparation
In a large skillet, heat 2 tablespoons oil until it shimmers over medium-high heat. Add onion and cook, stirring occasionally, until well browned all over, 7 to 10 minutes. Reduce heat to medium, transfer half of the onions to a plate and season lightly with salt.
Add remaining 6 tablespoons oil, the garlic, rosemary, red-pepper flakes and a pinch of salt to the onions in the skillet. Cook until garlic is pale gold at the edges (don’t let the garlic turn brown), 2 to 5 minutes.
Add beans, chopped tomatoes, ½ cup of water and 1 teaspoon salt to skillet; stir until beans are well coated with sauce. Bring to a simmer over medium-low heat and cook until broth thickens, stirring occasionally, about 10 to 15 minutes.
Stir in lemon zest and parsley, and taste, adding more salt if needed. Garnish with reserved onions, more parsley, olive oil and red-pepper flakes, if you’d like. The beans thicken as they cool, but you can add more water to make them brothier if you like.
WASHINGTON (Reuters) - The White House on Thursday told Republicans hoping to investigate President Joe Biden that their requests for information for probes, including on the Afghanistan withdrawal, are improper until those lawmakers take over the House next month.
Biden's special counsel, Richard Sauber, told two Republican lawmakers expected to hold top oversight posts in the next Congress that they lack authority now and would need to redo requests for materials they've already sent to the White House once they've taken control of Congress.
Sauber told Representatives James Comer and Jim Jordan in separate letters that their demands "were not made as part of the congressional oversight process" and suggested that they would not be honored yet.
The lawmakers requested documents related to probes into the 2021 U.S. withdrawal from Afghanistan; the origins of the COVID-19 pandemic, which started during the previous administration; and the federal government's response to threats against members of local school boards over pandemic-era restrictions and curriculum disputes.
"Should the Committee issue similar or other requests in the 118th Congress, we will review and respond to them in good faith, consistent with the needs and obligations of both branches," Sauber wrote. "We expect the new Congress will undertake its oversight responsibilities in the same spirit of good faith."
Republicans, who take control of the House of Representatives next month, have also prioritized investigating the Democratic president and his son Hunter's business dealings.
Democrats, who retain control of the White House and Senate, are working to aggressively contest those investigations.
Comer, a Kentucky Republican, is expected to chair the House Oversight and Reform Committee. Jordan, an Ohio Republican, is expected to chair the judiciary panel. Both have threatened legal action if they are rebuffed.
In a statement, Comer suggested Biden was falling short on promises to be transparent and vowed to "continue pressing for the answers, transparency, and accountability that the American people deserve." House Judiciary Republicans sent a tweet and called the latest development "ridiculous."
Biden's lawyers and Democratic allies have dismissed the investigations as politically motivated, at odds with voters' priorities and worked to position the probes as extreme.
(This story has been refiled to add dropped word 'and' in paragraph 9)
(Additional reporting by David Morgan; Editing by David Gregorio)
If you follow a low-carb diet, prefer a paleo or Whole30 diet, or are gluten-free, chances are, you've had to give up eating traditional, wheat flour-based pasta noodles. For those who love a creamy fettuccine Alfredo dish or a warm bowl of spaghetti and meatballs, this can be a devastating dietary switch that's difficult to adjust to. Thankfully, spaghetti squash—aka a vegetable that can literally take on the appearance of ribbon-like strands of spaghetti—has grown in popularity as a healthier alternative to standard pasta over the last few years.
A winter squash, spaghetti squash is from the same family as butternut squash. However, when cooked, its unique resemblance to pasta noodles gives it a more versatile edge over other tasty gourds. Additionally, spaghetti squash can be fairly fast and easy to prepare, and using it as an ingredient swap in lieu of pasta can help make your dish gluten-free and more low-carb friendly.
If you're looking for inspiration for how to enjoy this versatile vegetable, check out these 9 easy spaghetti squash recipes that you can make in 30 minutes or less. And if you're in need of a drink to serve alongside your new dinner dish, read up on these 9 Delicious Bourbon Cocktails You'll Want To Sip All Winter.
1
Instant Pot Cacio e Pepe Spaghetti Squash Dinner
cacio e pepe spaghetti squash
Cacio e pepe is a classic Italian pasta dish. If you're someone who's looking to eat fewer carbs or need to follow a gluten-free diet, you may feel as though Italian food is out of the question. This recipe from Jeffrey Eisner's book, The Lighter Step-By-Step Instant Pot Cookbook, uses spaghetti squash instead of pasta, so you can enjoy it without the refined carbohydrates.
Paleo Turkey Bolognese With Garlic Spaghetti Squash
Paleo turkey bolognese
Bolognese is another classic Italian recipe, one that is also great to make in the cold winter months. This particular recipe is a healthier alternative to the original, using spaghetti squash and turkey instead of pasta and beef. Although it calls for baking the squash in the oven, you can drastically cut your cooking time and keep the process at 30 minutes by cooking it in the Instant Pot instead.
If you're a lover of lasagna (who isn't?), you'll appreciate this healthier alternative full of nutrient-dense ingredients like spaghetti squash, spinach, and salad greens. You can save time by cooking this spaghetti squash in the Instant Pot, and you can even add ground turkey or beef for a boost of protein.
If you're craving some delicious Tex-Mex food but want to avoid the higher levels of fat and refined carbohydrates, this spaghetti squash recipe can help you satisfy your cravings while sticking to some of your dietary goals. Follow the recipe as is, but if you want to keep it under 30 minutes, pop the squash in the Instant Pot instead of the oven.
Spaghetti Squash Bowls With Marinara&Italian Sausage
Spaghetti squash bowl
There's something so comforting and cozy about a bowl of spaghetti, but if you're unable to eat pasta or are trying to watch your carbohydrate intake, you may feel as though you can't enjoy this classic dish. Thankfully, this recipe from Inquiring Chef uses spaghetti squash as a substitute for regular pasta, so it can fit with most dietary needs.
This spaghetti squash recipe is simple, quick, and full of flavor. It uses an Instant Pot, which is what makes it such a fast and easy process, but you can use a regular oven if you don't own a pressure cooker.
Spaghetti and meatballs, anyone? This classic dish just got a whole lot healthier, with Half-Baked Harvest's turkey and spaghetti squash version. You'll still get all the flavors of classic spaghetti and meatballs you love—but with far fewer calories.
We love this recipe! Not only is it quick and easy to prepare, but it's also entirely paleo- or Whole30-approved. This means you can still enjoy a pasta-inspired dish, even without the actual pasta.
This vegan spaghetti squash recipe is similar to a typical tomato-based pasta recipe, but it uses sun-dried tomatoes for an added burst of vibrant flavor. It also calls for nutritional yeast, which helps thicken up the sauce without any dairy products.
This recipe for traditional Korean soybean paste stew starts with a rich, comforting beef broth, then adds on various vegetables and tender tofu. It all comes together in an Instant Pot, which makes it easy to pull together.
Janelle Hernandez calls herself the Coquito Queen of Philadelphia.
The 31-year-old West Philly resident started selling the spiced coconut holiday drink that’s a staple in Puerto Rican and Dominican households in 2016 to pay for her younger brother’s high school graduation trip. Now she sells her family’s recipe in festive bottles for $30 a pop each holiday season via Instagram, totaling around $1,600 in sales this year so far.
“I grew up watching my mom make coquito every year,” Hernandez said. “Now, I think of myself as Philly’s coquito connect.”
Hernandez isn’t the only one selling wine and rum bottles filled with coquito over social media. Like clockwork from Thanksgiving to New Years, Philadelphia’s neighborhood Facebook groups flood with requests for the beverage — and sellers who batch them in tribute to their families.
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Coquito — which translates to “little coconut” in Spanish — is a decadent drink from Puerto Rico typically made with coconut cream, a cinnamon-forward spiced tea, and rum. Some believe the beverage came to be sometime in the 1950s after condensed milk came to the island, and families like to shroud their recipes in secrecy, making batches from Thanksgiving through Three Kings Day in January.
Everyone makes coquito a little differently: Hernandez sells a vegan version with evaporated coconut milk, while Tesa Maldonado, of Fishtown, adds vanilla bean paste and cardamom to the spice mix. Meanwhile Jolanda Ramos-Torres, of Bridesburg, sells her coquito with a menu of mix-ins, like pistachio, Nutella, and peppermint.
But the consensus is to splurge on Don Q rum imported from Puerto Rico and pour from the heart.
Patito Martinez started buying from “Coquito Queen” Hernandez in 2019 when they needed a gift to bring to Thanksgiving with a Dominican friend’s family in the Bronx. It was a perfect gesture, they thought, until they learned the family were Seventh Day Adventists — who aren’t supposed to drink alcohol, though Martinez said the family slurped up Hernandez’s recipe.
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“My friend’s mom was like, ‘S—, this is good!’ so she made an exception and kept drinking it,” Martinez said. Now, they buy at least 14 bottles a year: two for personal use, six for friendsgiving and Thanksgiving, and six more for Christmas festivities.
Philadelphia has the second-largest stateside Puerto Rican population among U.S. cities, so the ritual of making the drink keeps tradition alive as Puerto Ricans move away from the tías, tíos, and abuelos who used to sneak them sips in the kitchen.
Maldonado, the coquito purveyor from Fishtown, started making it in 2018 after her grandfather died — he was family-wide famous for neurotically batching his coquito a year in advance of the winter holidays. When he died, she said, nobody had taken up the mantle, so she started experimenting with her family’s recipe.
The hitch: Before Maldonado could start selling, she needed her grandmother’s approval.
“I would send over glasses while she watched her novelas,” Maldonado, 29, said. “It took a couple of tries, but her approval made me more confident.” She’s sold 42 bottles so far this holiday season via a Google form her friends posted on Facebook.
Fishtown resident Tesa Maldonado has been batching her coquito recipe since 2018. Her secret ingredients include vanilla bean paste and cardamom.. ... Read moreCourtesy Tesa Maldonado
Ramos Torres, from Bridesburg, started making coquito as a teenager. Now in her thirties, she premiered her recipe to the public while tailgating the Eagles’ matchup against Dallas Cowboys on Oct. 16. “Everyone wanted to buy it off me,” she said, and has since started selling bottles for $20 through word-of mouth-advertising and some Facebook solicitation.
Ramos Torres said she was “shocked by the demand,” but Nahir Otaño-Gracia, a Puerto Rican professor of medieval literature at the University of New Mexico who has written extensively about Puerto Rican culture, believes Philly’s thriving network of ad-hoc coquito sellers is an outgrowth of the culture’s value on grit and perseverance.
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“The idea that you find a way to make things work for you when you need them too ... That’s as much a part of Puerto Rican culture as coquito,” said Otaño-Gracia, who used to live in West Philly.
Each purveyor said most of their clients come from beyond the Latino community. Maldonado said that might have to do with the exotification of ethnic cuisines, where food influencers paint things as commonplace as agua frescas and coquito as new, exciting, and never-before-discovered.
That’s not entirely a bad thing, though it is changing how some of Philadelphia’s coquito sellers make the drink. Maldonado and Hernandez said they have received requests to make their recipes “boozier” so people can taste the rum, which cuts against coquito’s purpose.
“It’s a sipping drink,” Hernandez said.
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Coquito’s sweetness is trickling into the mainstream. Yards Brewing released a seasonal stout inspired by the beverage last year while Bacardi sells a lukewarm bottled version.
Despite this, Maldonado believes Philly’s local sellers have nothing to worry about.
“There’s just something about getting it from someone that it made with their hands,” she said. “You get warmth and community.”
Make it yourself: Nahir Otaño-Gracia’s coquito recipe
Otaño-Gracia learned how to make coquito by watching her aunts, uncles, and cousin make it. Now, she makes a big batch (stirred in the same pot as her sancocho), and hopes you will do the same.
Spice mix:
2-3 whole Canela sticks
6-8 whole cloves
3-5 whole anise stars
Ginger 1” cube pealed (optional)
Drink mix:
1 can of cream of coconut
1 can of coconut milk
1 can of condensed milk
1 can of evaporated milk
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon ginger
¼ teaspoon nutmeg
Rum (optional to taste)
Directions:
Make the spice mix. Place the Canella sticks, cloves, anise star (and ginger) in a small saucepan with one cup of water. Boil the water and spices for 10 minutes or until the water is dark brown and has condensed to about half the original amount. Set aside and let it cool to room temperature.
In a big blender, add the cream of coconut, coconut milk, condensed milk, evaporated milk, rum, and cool spice tea.
Add the vanilla, ground cinnamon, ginger, and nutmeg to the blender.
Blend until all the ingredients are well mixed.
Put in beautiful glass bottles (if possible) and let chill for a few hours. Serve cold with some ground cinnamon as garnish.
As well as conspiring to abduct Ms Whitmer, Fox was sentenced for planning to use a weapon of mass destruction to blow up a bridge after the kidnapping, to make it easier to escape.
Fox and his co-defendant Barry Croft Jr, 47, were found guilty by a federal court in August. Croft, who is also a member of the Three Percenters militia group, is due to be sentenced on Wednesday.
In August, a jury determined that the two men were guilty of conspiring to obtain weapons of mass destruction - a bomb - to blow up a bridge in order to thwart a police response to the planned kidnapping.
Croft, a native of Delaware, was also convicted on a separate explosives charge.
Fox and others planned to kidnap Ms Whitmer at gunpoint, and take her to stand "trial" on bogus treason charges.
The militia group's kidnap plot was largely motivated by their opposition to public health measures during the early days of the Covid-19 pandemic.
However, prosecutors said Fox had hoped to spark a "second American revolution" and push the US into armed conflict ahead of what proved to be a contentious presidential race in November 2020.
Although Fox was described by prosecutors as the brains behind the plot, Judge Jonker said he did not stand out as a "natural leader".
Reuters
However, the district court judge recognised that "a lot of fuel" had been necessary to fund conspiracies like the plot to kidnap the governor and Fox had been able to provide that fuel.
Prosecutors had pushed for a life sentence, but Judge Jonker said that would not be necessary to act as a deterrent. However, he added that a "significant sentence" was required.
Fox's lawyer Christopher Gibbons had argued that government descriptions of his client had been "calculated to frighten the public".
"These histrionic descriptions of Adam Fox do not rationally address his actual conduct and they do not accurately reflect either his actual intentions or his actual capabilities," he said.
Back in August, lawyers representing Fox and Croft suggested the pair had been incapable of mounting such a plot.
They argued the men had been entrapped - or improperly induced into the crime - by an undercover FBI operation.
"In America, the FBI is not supposed to create domestic terrorists so that the FBI can arrest them," Mr Gibbons had said.
In October, three other men were convicted of supporting the plot to kidnap Ms Whitmer.
A jury found Joseph Morrison, 28, his father-in-law Pete Musico, 44, and Paul Bellar, 23, guilty of gang membership, firearms violations and providing material to support terrorism.
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