David Malosh for The New York Times. Food Stylist: Simon Andrews.
The breaded cutlets known as Milanese are often made of veal, pork or chicken, but, here, tofu stands in with excellent results. To accompany, broccoli rabe is a delicious choice, though mustard greens of any variety make a fine substitution.
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Bring a large pot of well-salted water to a boil. Drain the liquid from the tofu and cut crosswise into 8 rectangular cutlets. Pat dry and season to taste with salt and pepper.
Put flour on a plate. Beat together egg and milk in a shallow medium bowl. Sprinkle bread crumbs on a rimmed baking sheet.
Working one at a time, dip a slice of tofu in the flour, lightly coating all sides. Place in the bowl with egg mixture. Lift slice from egg mixture and set on crumbs in a single layer. Shower the top layer with crumbs and flip to coat well. Repeat with remaining slices. If not using right away, refrigerate, uncovered for up to 4 hours, until ready to cook.
To a small bowl, add parsley and capers, and zest the lemon over. Mix together, and set aside mixture, reserving the rest of the lemon.
Add broccoli rabe to the boiling water and cook for 1 minute. Drain and cool.
Heat 2 tablespoons olive oil in a wide 10-inch skillet over medium-high heat. Add garlic and red pepper; let sizzle without browning, about 15 to 30 seconds. Add broccoli rabe and stir to coat. Cook, tossing often, for 3 to 4 minutes, until softened. Pile on a platter.
To cook cutlets, wipe out the skillet and, in the same pan, heat ½ inch olive oil (about 1 cup) over medium-high. When oil is wavy, cook the breaded tofu cutlets in 2 batches without crowding until golden and crisp, about 3 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm.
To serve, surround the broccoli rabe with tofu cutlets. Stir 2 tablespoons olive oil to parsley-caper mixture. Spoon some onto each cutlet. Slice the lemon into wedges, and serve alongside the cutlet.
Sometimes you need meals that require minimum effort.
I keep a running list of topics I want to cover in this newsletter, and I had a couple in mind for this week. Breakfasts that get me out of bed in the morning! Vibrant recipes for the spring produce creeping into farmers’ markets!
But the truth is I’ve been sad — mozzarella-sticks-for-lunch, cereal-for-dinner sad. You might recognize it, you might even be experiencing it right now. One can only eat that way for so long, though. Either your depleted supply of frozen foods or the siren song of fiber will snap you out of the funk. Still, you will need meals that require the absolute minimum of you.
Asheet-panrecipe is the obvious place to start because it is so accessible. You’d be pressed to find a home kitchen without a sheet pan. They’re a key tool in so many easy, under-40-minute recipes that call for little more than piling a few ingredients together and shoving them into the oven.
With just five ingredients* and one sheet pan, you can prepare Ali Slagle’s roasted sweet potatoes and spinach with feta, an unexpected yet delightful amalgam of wholesome ingredients. Pickled jalapeño brine is used as a sort of spiced vinegar for the vegetables, which is the kind of genius pantry hack you appreciate when you’re down.
With just five ingredients and two sheet pans (OK, and a small cup), you can make Hetty McKinnon’s vegan tofu and brussels sprouts with hoisin-tahini sauce. Using two sheet pans ensures that the tofu and brussels sprouts cook evenly, but if you’re cooking for only one or two people, halve the recipe and use one sheet pan. It’s a filling recipe, and you’ll likely still have leftovers.
With just eight ingredients and two sheet pans, you can throw together Susan Spungen’s springy gnocchi with asparagus, leeks and peas. It’s a forgiving recipe: Use mini pierogi or big butter beans instead of gnocchi, or swap in green beans, broccolini or scallions for any of the vegetables. Whatever you have will be good enough.
Not only can you cook an entire meal using a sheet pan, but you can eat off it, too. Light a taper candle in the center of the table, maybe break out a cloth napkin to lift your spirits, but the effort can stop there. You’re in the comfort of your home, after all, and life is hard enough.
*I’m not counting salt and pepper or olive oil when totaling up ingredients, and you shouldn’t either.
Lennart Weibull for The New York Times. Food Stylist: Victoria Granof.
Last week, I asked you all to share the vegetables you love to use in desserts. You all are as gaga for rhubarb as I am! Gillian loves to make a rhubarb meringue pie, and Jessica is a fan of Deborah Madison’s recipe for stewed rhubarb, which she enjoys over yogurt or on cake (and she’s eyeing the roasted rhubarb scones in Claudia Fleming’s latest cookbook, “Delectable”).
Ruth’s been making a strawberry and rhubarb crumble (with a hint of allspice!) from a long-misplaced copy of Bon Appétit from the 1980s. And Silje makes a modern version of her mother’s Norwegian cold rhubarb soup, to enjoy with large scoops of vanilla ice cream or whipped cream.
But wait, there’s more! Nadia loves to bake with parsnips, and swears by Dorie Greenspan’s triple-layer parsnip and cranberry cake. Leslie makes a sort-of-mousse using whipped baked sweet potato, vanilla, chocolate chips, vegan sour cream and soy powder, and Bev makes a “tried, loved and shared” recipe for vegan sweet potato-chocolate chip cookies.
Mandy Merriman joined "Good Morning America" on Friday to celebrate the debut of her new cookbook, "I'll Bring The Cake: Recipes for Every Season and Every Occasion."
Harper Collins
The cover of Mandy Merriman's new cookbook.
Merriman whipped up one of her favorite confections and shared the full recipe below with "GMA" along with helpful tips for novice bakers, printed below the recipe.
Dark Chocolate Huckleberry Shake Cake
"Have you ever had a big salad and then wanted to balance it out with a giant milkshake? (Asking for a friend.) My family loves a local restaurant called Cubby's. Whenever we go, I order their tri-tip steak salad -- but then I can't help but get their Hucklelala shake on my way out. It's flavored with huckleberry syrup and mixed with tiny bits of dark chocolate. With every sip, you get that creamy huckleberry flavor and a few dark chocolate pieces that linger afterward on your tongue. The first time I tried it, I knew right away it needed to be a cake."
Harper Collins
A dark chocolate huckleberry shake cake from Mandy Merriman's new cookbook.
This shake-to-cake has rich dark chocolate cake layers flavored with a little bit of that same huckleberry syrup and huckleberry buttercream flecked with little bits of dark chocolate.
Ingredients
Dark Chocolate Huckleberry Cake
3/4 cup buttermilk (room temperature)
2/3 cup sour cream (room temperature)
3 large eggs, plus 1 egg white (room temperature)
1/3 cup vegetable oil
1 tablespoon pure vanilla extract
1/4 cup cocoa powder
1 box dark chocolate cake mix
1/2 cup huckleberry syrup Huckleberry Buttercream with Dark Chocolate Bits
1 cup chocolate chips
1 1/2 cups (3 sticks) unsalted butter
1/4 cup huckleberry syrup
1/4 cup heavy cream (plus more if needed)
1 tablespoon pure vanilla extract
Pinch of salt
8 1/2 cups powdered sugar For decorating
Dark chocolate bits
Dark chocolate chunks
Directions
For the Dark Chocolate Huckleberry Cake
Preheat the oven to 325 F, then prep three 6-inch round cake pans with a swipe of shortening and dusting of flour to prevent sticking.
In a large bowl, whisk together the buttermilk, sour cream, eggs, oil, and vanilla until thoroughly combined. Sift in the cocoa powder and cake mix and whisk until just combined. Do not overmix. Split the batter evenly among the prepared pans.
Bake for 30 to 32 minutes, until the center is baked through. Let the cakes cool in the pan for a minute before flipping out onto a wire rack to cool completely. Poke holes in the bottom of each cake round with a toothpick, then brush on the huckleberry syrup to soak. Wrap and freeze the cakes before assembly.
For the Huckleberry Buttercream
In a food processor, pulse the chocolate chips until they're chopped into small bits. You should have about 1/2 cup.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until it's light and fluffy. Add the huckleberry syrup, heavy cream, vanilla, and salt and beat again until combined, then scrape down the sides with a spatula.
With the mixer on low speed, add the powdered sugar about 1/2 cup at a time. The buttercream will be thick. Add a little more heavy cream, 1 tablespoon at a time, to thin it out if needed, and then flip the mixer to high speed and beat until the buttercream is lighter in color and texture, about 2 minutes. Toss in the dark chocolate bits and mix on low speed until just combined.
To assemble
Place a cardboard cake round on a cake turntable. Dot a little bit of buttercream in the center of the round and spread it out with an angled icing spatula. Place the first chilled cake layer in the center. Add a layer of buttercream. Place the next cake layer on top, then repeat, making sure to line the layers up evenly. After adding the top cake layer, crumb coat the cake by spreading a thin layer of buttercream around the entire cake. Freeze for 2 minutes to set the buttercream.
Using a wooden spoon, beat out any air bubbles in the remaining buttercream. Finish frosting the cake as desired or follow the decorating instructions below.
To decorate the cake
Spread the remaining buttercream on the top and sides, using a cake scraper for smooth sides. Leave the top edge uneven for a more rustic finish.
To finish, press on some dark chocolate bits along the bottom rim of the cake, and sprinkle some dark chocolate bits and chocolate chunks on top.
Tip: For the dark chocolate bits, just pulse dark chocolate chips in a food processor until little pieces form. The smaller, the better. Since fresh or frozen huckleberries are hard to find, I use huckleberry syrup, which you can find with the other soda flavorings at your local grocery store.
Additional tips for baking cakes
You don't have to do it as a stacked cake, you can do it as a sheet cake too in a 9-by-13-inch sheet pan.
Home bakers see recipes and see a bunch of different elements and get intimidated, they can split up the process by baking the cake the first day and putting in fridge. Then the next day they frost it, which makes it much easier to frost.
Freeze your cake rounds and wrap in plastic wrap and stick into freezer, which helps seal in the moisture.
Using room temperature ingredients makes for a softer more fluffy cake and makes it easier to stir them into the other ingredients.
Check rising agents. Use recently purchased baking powder and soda to make sure it's not sitting on your shelf and use it within a month or two, otherwise it can make cookies flat.
Two main tools to have when baking a cake: a cake scraper -- big metal rectangle -- and turntable will help up your baking game if you are new.
Cakes lean because people put in too much filling between the cake layers. If you are frosting it, you can stick a wooden dowel down the middle to keep it standing up straight.
Don't skip the crumb coat. A thin layer that you put on right after you stack it helps to hold the shape. After you crumb coat, put it in the freezer for 5 minutes before frosting.
Get at eye level when you are frosting the cake and make sure it's flat before you add the next layer.
Box mix isn't cheating. A lot of bakeries use a doctored cake mix at bakeries. Use it and then add egg whites or egg yolks, vanilla, buttermilk, sour cream to enhance the flavor. And use vegetable oil instead of butter for a more fluffy and soft cake. Hand mix everything then use a hand mixer.
It's easy to find yourself boxed into making the same dishes for Easter every year. Even if you aren't sick of serving ham or lamb, you might want to mix up how you cook the centerpieces of the meal. Maybe a chicken is more appropriate for the size of your gatherings, especially if don't want tons of leftovers. Perhaps it's the sides you need help with.
No matter the course or type of Easter feast, we have recipes for classic and new-school takes on all the staples. From casseroles to cakes, and everything in between, these are the Easter recipes we reach for when entertaining.
Spice-Rubbed Tenderloin with Mustard-Cream Sauce
A rosy-centered tenderloin is the perfect centerpiece to an Easter feast for those who don't eat or want ham.
Photo: Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
Instead of a leg of lamb, try serving braised lamb shanks this year. Served over cheesy grits, all you need is a green side salad to complete the meal.
Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
Every holiday table needs something green, and this crunchy romaine salad with juicy orange segments is as colorful as it is flavorful.
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
For a healthier take on the classic cheesy side, we use rutabagas as well as potatoes and lean on nutty Gruyére cheese for added flavor.
Greg DuPree; Food Styling: Chelsea Zimmer; Prop Styling: Christine Keely
Instead of slow roasting a ham, try these grilled lamb chops, which make just as delicious a main dish in half the time.
Victor Protasio; Food Styling: Torie Cox; Prop Styling: Kay E. Clarke
The base of this dish must be lamb in order to be called Shepherd's Pie, but that's perfect for an Easter feast.
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
A spring chicken for Easter? Sounds great to us.
Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
Orange juice, ginger, and butter make these carrot coins a great zesty side for ham, lamb, and chicken.
Victor Protasio; Food Stylist: Melissa Gray; Prop Stylist: Christine Keely
The herb-and-garlic mixture in this lamb recipe doubles as a marinade and serving sauce. With just the right amount of lemon, it’s a tangy, herby punch of flavor that balances the rich roasted lamb.
Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely
A comforting casserole is welcomed on any holiday, and this quick chicken and rice bake happens to be as easy as it is cozy.
Like colorful confetti, this salad is the festive addition to the Easter table you need.
Photographer: Frederick Hardy II, Food Stylist: Margaret Dickey, Prop Stylist: Christina Daley
Maple and bourbon are a perfect flavor pairing, especially when used to glaze ham.
Victor Protasio; Prop Styling: Mary Clayton Carl Jones; Food Styling: Emily Nabors Hall
If you want to serve pork, but not a ham, try a pork tenderloin. This cut is not only less expensive, but cooks up in no time.
Iain Bagwell
The orange hues of this salad are a colorful way to brighten up Easter dinner.
Photographer: Isaac Nunn, Prop Stylist: Julia Bayless, Food Stylist: Ruth Blackburn
Every Easter dinner needs a straightforward vegetable side with bacon and this recipe is exactly that.
Victor Protasio; Food Styling: Ruth Blackburn; Prop Styling: Audrey Davis
Salty Parmesan, spicy baby arugula leaves, and creamy white beans combine to form a hearty salad perfect for vegetarian guests or carnivores craving greens.
Victor Protasio; Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell
The best part about this layered dessert is that no oven is required. It can also be assembled well in advance and then sliced when everyone is ready for dessert.
Pot pies don't always have to be chicken. Even if you don't want to serve this for Easter dinner, save the recipe for ham leftovers later in the week.
Photography: Caitlin Bensel, Food Styling: Emily Nabors Hall
You can't go wrong with cheesy scalloped potatoes. With added ham, they're even more delicious, if that's possible.
Southern Living
Plum preserves and red pepper flakes combine for a sweet and spicy glaze that's anything but boring.
Caitlin Bensel; Food Styling: Torie Cox
This twist on the flavors of the classic pie is an impressive way to finish Easter dinner.
Molly Bolton
It wouldn't be Easter without Hot Cross Buns, whether you serve them with dinner or as dessert.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Freeze-dried strawberries lend the frosting its vibrant pink hue and sweet strawberry flavor.
FRED HARDY II; FOOD STYLIST: EMILY NABORS HALL; PROPS STYLIST: CHRISTINA BROCKMAN
There isn't an occasion in the South that a Hummingbird Cake isn't welcome to.
Alison Miksch
We're pretty sure the Easter Bunny will be happy to see carrot cake on the menu.
Photographer: Jen Causey, Prop Stylist: Josh Hoggle,Food Stylist: Ruth Blackburn
The uniquely Southern combination of canned pineapple chunks, Cheddar cheese, and crispy Ritz crackers will always have a spot on our Easter dinner lineup.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Easier to assemble than a layer cake, this carrot cake is an adorable way to serve the Easter classic without the hassle.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Everyone will be hunting for a second slice of this Easter egg sheet cake after dinner.
Caitlin Bensel; Food Styling: Torie Cox
Some cakes with 'easy' in the title still end up being a huge undertaking, but not this cake. It's as straightforward as it is cute, and it's a great recipe to get the kids involved with.
Victor Protasio, Food Stylist Ruth Blackburn, Prop Stylist Heather Chadduck
Robins egg blue might be our favorite cake color of all time. Topped with candy eggs and a coconut nest, this cake is almost too pretty eat. Almost.
Photographer: Fred Hardy II, Food Stylist: Emily Nabors Hall, Props Stylist: Christina Brockman
This classic casserole is the most searched for in the South and for good reason. Filled with butter and cheese-smothered squash, it's an assured crowd-pleaser.
Jen Causey; Food Stylist: Margaret Dickey; Prop Stylist: Hannah Greenwood
We all love a classic pound cake, but the addition of fresh strawberries throughout this recipe make it extra festive for spring celebrations.
Photography and Styling: Karen Rankin
The ideal way to eat veggies is blanketed in cream and cheese. Although you could give any vegetable this decadent treatment, we think asparagus is the perfect seasonal choice.
Victor Protasio; Food Stylist: Emily Nabors Hall; Prop Stylist: Mary Clayton Carl Jones
Spring desserts are often filled with rhubarb, lemon, and strawberries, but this cake appeals to the chocolate lovers attending Easter this year.
Johnny Autry; Prop and Food Styling: Charlotte L. Autry
These are not your Grandma's carrots, but we promise one-bite is all you'll need to convince her of how delicious they are.
This potluck classic is wonderful served with ham or lamb. It's also a great recipes for those who like to plan ahead as the dressing can be made up to one week in advance.
JENNIFER DAVICK
Turn your favorite salad into a memorable dessert. Top with fresh strawberries and lots of whipped cream for a sweet finish to Easter festivities.
We replace thinly sliced potatoes with gnocchi in this gratin. The result? A cheesy side that tastes like macaroni and cheese and scalloped potatoes had a baby.
PHOTOGRAPHER: FRED HARDY II, FOOD STYLIST: EMILY NABORS HALL, PROPS STYLIST: CHRISTINA BROCKMAN
You don't need to fire up the grill to serve perfect corn on the cob this Easter.
This refined looking side couldn't be easier to put together. Double the delicious breadcrumb mixture to use on top of pasta or casseroles later in the week.
This coconut cupcake recipe is lighter and more tender than a boxed mix, and is enriched with extra coconut flavor thanks to the coconut milk in the batter.
Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
This spin on a Caesar salad uses Greek yogurt to lighten up the dressing; and you'll need at least one lighter side to balance Easter dinner out.
Every Easter meal needs one nostalgic side, so may we suggest this Jell-O salad? The maraschino cherry on top helps pull together the fluffy, simple dessert.
Antonis Achilleos; Food Styling: Ali Ramee; Prop Styling: Christine Keely
Chicken and rice are Southern staples, so why not serve them together in a salad as one of your many Easter sides? Lots of tender herbs and a bright lemon dressing give the salad plenty of vivid colors and a fresh taste.
Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley
Store-bought shortcuts like cake mix and instant pudding make this dessert easy to whip together after a long day of cooking Easter mains and sides.
Here's a dessert for all the non-bakers out there. The frozen treat is easy to make, but still feels fancy.
Caitlin Bensel; Food Styling: Torie Cox
Salad is a flexible term in the South and this is one of the salads that stretch the definition of the term. Nonetheless, it's a delicious addition to the Easter table.
Molly Bolton
This cake has all the flavor of the French pastry, but none of the technical skill required.
Antonis Achilleos; Prop Styling: Giulietta Pinna; Food Styling: Ali Ramee
Ambrosia doesn't have to be only for Christmas. Assembled into a trifle, it's a lovely way to end Easter with the family.
Alison Miksch
Pork shoulder doesn't always have to mean barbecue. Braised in apple cider, honey, and mustard, it becomes a meaty main perfect for Easter entertaining.
Caitlin Bensel; Food Stylist: Torie Cox
For a fancier potato side dish, give these slender potatoes a try. Roasting turns them crispy and tender. The butter-and-herb coating is all the flavor you need.
What I really like about this lemon meringue pie is that it doesn’t involve making a pastry base. Instead, it uses the biscuit crust of a cheesecake to form something quick, easy, crumbly, slightly salty and fun to house the zingy curd and soothing meringue. (You could use Italian meringue here instead of Swiss, just change the technique.)
Lemon meringue pie
Prep 10 min
Cook 40 min
Serves 8
For the base 100g salted butter 250g digestive biscuits, blitzed or bashed to a fine crumb
For the filling 200g golden caster sugar
2 whole eggs, plus 2yolks Zest and juice of4 lemons
Salt
80g unsalted butter
For the Swiss meringue
4 egg whites
220g caster sugar
For the base, melt the butter in a small saucepan, then pour over the blitzed digestives in a large bowl and stir to combine. Spread the biscuit crumb evenly in the bottom of a 20cm pie dish or cake tin, packing it in nice and tightly, then put in the fridge to chill and set while you get on with the rest of the pie.
Put the sugar, whole eggs and egg yolks in a heavy-based pan on a low heat and whisk until light and fluffy. Add the lemon juice and zest, a pinch of salt and the butter, and carry on whisking until the mixture has a thick, custard-like consistency. Blitz smooth with a hand blender, then pour on to a tray, cover with clingfilm to prevent a skin forming, and leave to cool.
To make the meringue, put the egg whites and sugar in the bowl of a stand mixer, and stir to combine. Set the bowl over a bain-marie and whisk until the sugar dissolves. Whisk on a medium speed until the meringue mixture cools (or whisk it with a hand-held electric whisk).
To assemble, spoon the cooled curd on the set pie base, scrape the meringue on top and blowtorch to colour (or whack it under a hot grill, but keep a close eye on it).
The Hobey Baker Award Committee named their three finalists for the 2023 Hobey Baker Memorial Award on Thursday morning and a pair of Gophers are on the list. The Hobey Hat Trick consists of Minnesota Gophers freshman Logan Cooley, Gophers sophomore Mathew Knies, and Michigan Wolverines freshman Adam Fantilli. All three players will be in the Frozen Four in Tampa, Florida next week playing in the semifinals on Thursday with the Hobey Baker awarded on Friday.
Cooley has been one of the two best freshmen in the country this season along with Fantilli. The #3 overall pick in last season’s NHL draft by the Arizona Coyotes, Cooley leads the Gophers with 57 points, which ranks second nationally and fifth in single-season program history for a first-year player. He also leads the nation in assists with 37 and a +37 rating. This season Cooley has already earned All-Big Ten First Team and All-Big Ten Freshman Team honors and he was named to both the B1G All-Tournament Team and the NCAA Fargo Regional All-Tournament Team in the postseason. He currently has the nation’s longest point streak at 15 games and has six game-winning goals which rank him third in the nation.
Knies is coming off a regular season where he was named the 2022-23 Big Ten Conference Player of the Year and an All-Big Ten First Team honoree. He leads the country with seven game-winning goals, and is the only player in Gophers’ history with three overtime goals in one season. He leads the Gophers with 21 goals on the season. Knies has tallied six power-play goals and has Minnesota’s only two shorthanded goals of the season, one of only four NCAA players to perform that feat.
Minnesota is just the third team since the Hobey Baker selection process moved to this format in 2002 to have two of the three Hat Trick Finalists joining Colorado College in 2005 and Boston University in 2009. In both those seasons one of the players from the school DID win the award alleviating concerns that the vote could be split between the pair of teammates allowing the third candidate to win. If either of the Gophers would win the award they would be the fifth in program history and the first since 2002. They would add their names to a list that currently includes Jordan Leopold, Brian Bonin, Robb Stauber, and Neal Broten.
Since 2002 when the Hobey Hat Trick format started the Gophers have had only two players make the final three nominees. Leopold won the award in 2002 and Ben Meyers was one of the three finalists last season but would lose out on the award to Minnesota State goalie Dryden McKay.
A 30-member selection committee made up of coaches, supervisors of officials, media, and NHL scouts, along with a round of fan balloting determined this year’s Hobey Baker winner, which will be announced April 7 live on the NHL Network and streamed on the Hobey Baker website at 5:00 p.m. The Hobey Hat Trick consists of the top three vote getters from this committee. Criteria for the award are displaying outstanding skills in all phases of the game, strength of character on and off the ice, sportsmanship and scholastic achievements.
Lets hope The Gophers will need to make room for two trophies coming home next weekend from Tampa.
If you've downloaded iOS 16.4 to your iPhone, one new feature can help make your phone calls sound more clear. The update expands Voice Isolation to phone calls now, expanding the feature from FaceTime calls. Apple introduced Voice Isolation and Wide Spectrum to FaceTime calls with the release of iOS 15 in 2021. However, only Voice Isolation is available for phone calls at this time.
When enabled, Voice Isolation muffles distracting background noises that interrupt your phone call. That way, if you're on a business call or catching up with friends, you won't be interrupted by your dog's barking or construction outside your home.
To enable Voice Isolation, you have to be on a phone call, and you won't find the feature in Settings. But once you turn Voice Isolation on, it will stay on for all subsequent phone calls until it's turned off.
Here's how to activate and disable Voice Isolation for phone calls.
How to enable Voice Isolation
1. Start or answer a phone call.
2. Swipe down from the top-right corner of your screen to access your Control Center.
Mic Mode can be found in the Control Center during a phone call.
Zach McAuliffe/CNET
3. Tap Mic Mode near the top-right corner of your screen.
4. Tap Voice Isolation.
Pro tip: Instead of turning this feature on during a call with someone else, you can call yourself and enable Voice Isolation by following the steps above.
To disable Voice Isolation, follow the same steps above and tap Standard in Mic Mode. This will return your microphone back to its default setting.
What's Wide Spectrum?
Alongside Voice Isolation in Mic Mode is Wide Spectrum. Unlike Voice Isolation -- which muffles background sounds -- Wide Spectrum amplifies background sounds without affecting your voice.
A message in Mic Mode says Wide Spectrum isn't available on phone calls.
Zach McAuliffe/CNET
Wide Spectrum is useful for calls with multiple people on one phone line. That way, everyone can be heard, not just the person holding the phone.
Currently, Wide Spectrum is only available for FaceTime calls, not phone calls. But, since the feature is still present in Mic Mode when accessed during a phone call, this feature might become available for phone calls in the future.
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