Category: The best recipes


Vegan 'Chicken' Noodle Soup The best recipes

Vegan 'Chicken' Noodle Soup

Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they& 39;re under the weather. Now vegans and vegetarians don& 39;t have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste.

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Chocolate Malt Popcorn The best recipes

Chocolate Malt Popcorn

How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add oil; swirl to coat. Add popcorn; cover andcook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute or until popping stops.Step 2Combine sugar, malted milk powder, cocoa, and salt.

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Kamut Salad with Roasted Cauliflower and Avocado The best recipes

Kamut Salad with Roasted Cauliflower and Avocado

How to Make ItStep 1Preheat oven to 475°F.Step 2Cook Kamut according to package directions. Drain (if necessary) and rinse with cold water; drain.Step 3While Kamut cooks, combine cauliflower and 1 tablespoon oil on a foil-lined jelly-roll pan coated with cooking spray; toss well to coat. Roast at 475°F for 15 minutes or until browned and crisp-tender.

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Pepperonata Pizza The best recipes

Pepperonata Pizza

How to Make ItStep 1Place a pizza stone or heavy baking sheet in oven. Preheat oven to 500°F (leave stone in oven as it heats).Step 2Heat a large skillet over medium heat. Add 2 tablespoons oil to pan; swirl to coat. Addshallots, garlic, and bell peppers; reduce heat to medium-low, and cook 20 minutes or until very tender, stirring occasionally.

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Lamb, Toasted Rye Berry, and Apricot Tagine The best recipes

Lamb, Toasted Rye Berry, and Apricot Tagine

Tagines (fragrant Moroccan stews) are often served over couscous, but here rye berries cook in the stew and soak up all the rich, meaty goodness. If you are having trouble finding lamb shoulder, you can also use an equal amount of trimmed boneless leg of lamb; it cooks in the same amount of time. If you are not a fan of lamb, just switch to inexpensive beef stew meat or skinless, boneless chicken thighs.

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Fiery Thai Eggplant Soup The best recipes

Fiery Thai Eggplant Soup

Total Time1 Hour 13 MinsYieldServes 8 (serving size: about 3/4 cup soup and 1 tablespoon Crunchy Fried Quinoa)The flavor base for this soup is a simplified nam prik, a Thai chile–based paste. To go old-school, make the paste with a mortar and pestle instead of using the mini food processor. The broiler method is a great way to cook a whole eggplant when it’s going to be pureed; it softens wonderfully and picks up slightly charred flavor notes.

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Brown Rice Congee The best recipes

Brown Rice Congee

For me, congee—a soupy rice porridge with variations all over Asia—is one of the top three most comforting foods ever, up there with chicken and dumplings and meat loaf. I’d always had it made with white rice, but it’s also delicious with brown rice; just be sure to use short-grain brown rice. It will seem like you’re using a ridiculously large amount of liquid, but trust me, be patient, and go with it.

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Fresh Corn BLT Salad The best recipes

Fresh Corn BLT Salad

Simple, crunchy, fresh, and bacony—a pretty offering for any weeknight dinner or a larger gathering (just double the recipe and serve on a bigger platter). Grilled corn takes on some wonderful charred flavor, which complements its natural sweetness. To make it faster: Skip the grill, and char ears of corn directly over the flame of three gas burners turned to high.

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Chicken and Vegetable Biryani The best recipes

Chicken and Vegetable Biryani

How to Make ItStep 1Heat a large sauté pan or skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with 1/4 teaspoon salt. Cook chicken 8 minutes, turning to brown on all sides. Remove from pan.Step 2Add oil to pan; swirl to coat. Add onion, ginger, and garlic; sauté 5 minutes, stirring occasionally.

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Smoked Polenta with Sage Browned Butter The best recipes

Smoked Polenta with Sage Browned Butter

As a stand-alone side dish, this creamy polenta has a hint of smokiness that makes it truly memorable. It can also serve as an excellent beginning to something more wonderful: I would serve braised short ribs or oxtail ragu over it, and then die of joy.How to Make ItStep 1Pierce 10 holes on one side of the bottom of a 13 x 9–inch heavy-duty disposable aluminum foil pan.

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Grilled Radicchio and Sorghum Pilaf The best recipes

Grilled Radicchio and Sorghum Pilaf

The deep maroon hues come from radicchio and dried cranberries, whose bitter and sweet flavors add depth. When toasted, sorghum takes on a rich malty taste; just be prepared that it takes a long simmer to get it tender. Don’t be alarmed if, while toasting the grains on the front end, a few pop—just fish them out and continue with the recipe.

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Blue Banana Smoothie Bowl The best recipes

Blue Banana Smoothie Bowl

Photo: Caitlin Bensel; Prop Styling: Audrey Davis; Food Styling: Anna HamptonYieldServes 1 (serving size: 2 cups)If the captivating color doesn& 39;t convince you to give this vibrant smoothie bowl a try, the combination of flavors most certainly will. Blue spirulina powder gives this banana-apple combination its vibrant color and tea-like earthiness.

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Multigrain Nectarine Kuchen The best recipes

Multigrain Nectarine Kuchen

Think of kuchen as a coffee cake made with yeast. It takes longer to make than a cake leavened with baking powder, but the flavor payoff is huge—that sweet, yeasted taste that makes this feel like a pastry. Vital wheat gluten is important here, giving the heavy, 100 whole-grain dough some much-needed lift; look for it with the flours at natural food stores and some large supermarkets.

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Whole-Wheat Cinnamon Rolls With Maple Glaze The best recipes

Whole-Wheat Cinnamon Rolls With Maple Glaze

When it comes to cinnamon rolls, we say go big or go hom. There& 39;s a lot of spice here, and it& 39;s matched with an irresistible buttery maple glaze. Rapid-rise yeast shaves off about 40 of the usual rising time. The dough itself should be soft and sticky so don’t be tempted to add extra flour—that would just toughen it.

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My Honey-Wheat Sandwich Loaf The best recipes

My Honey-Wheat Sandwich Loaf

It took 10 attempts to get this recipe right, maybe more. Weekend after weekend, I’d try a new idea that showed promise, but then I’d end up with heavy, dense loaves that ended up feeding the birds in the yard; sometimes, even they were disgusted by the results, and those yeasty bricks would languish outside, sad and untouched.

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Oatmeal Cream Pies The best recipes

Oatmeal Cream Pies

My kids love the commercial version of these hefty sandwich cookies, but I always felt guilty about serving them because of that rather long ingredient list on the package (which includes partially hydrogenated oil—trans fat). Dare I say these homemade versions are way better? I do: They are! Whip up a batch; they stay fresh in an airtight container at room temperature for up to 1 week.

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BUSH'S® Chipotle Grilled Pinto Beans With Honey [Ad] The best recipes

BUSH'S® Chipotle Grilled Pinto Beans With Honey [Ad]

Ingredients1 can (16 oz) BUSH’S® Pinto Beans, drained4 slices bacon1 jalapeno, halved and seeded1 medium onion, peeled and halved2 teaspoons chipotle chile powder2 cloves garlic, chopped1 teaspoon honey12-inch x 12-inch piece of heavy duty aluminum foil (for grill version)How to Make ItStep 1Turn up edges of aluminum foil to form a tray, set aside.

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BUSH'S® Sweet Bean Salad [Ad] The best recipes

BUSH'S® Sweet Bean Salad [Ad]

HomeBUSH& 39;S® Sweet Bean Salad Ad Ingredients1 can (28 oz) BUSH& 39;S® Original Baked Beans1 can (16 oz) BUSH& 39;S® Kidney Beans, rinsed and drained1 can (16 oz) BUSH& 39;S® Garbanzo Beans, rinsed and drained1 can (15.2 oz) whole kernel corn, drained1/2 cup pineapple juice2 tablespoons balsamic vinegar1 pinch cinnamonHow to Make ItStep 1Mix ingredients in large saucepan.

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Blueberry Streusel Bars The best recipes

Blueberry Streusel Bars

How to Make ItStep 1Preheat oven to 350°F.Step 2Combine first 4 ingredients in a small saucepan; bring to a boil. Reduce heat to medium-low; cook 6 minutes or until thick, stirring frequently. Remove from heat; stir in rind and juice.Step 3Weigh or lightly spoon flour into a dry measuring cup; level with a knife.

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Cherry-Almond Hand Pies The best recipes

Cherry-Almond Hand Pies

How to Make ItStep 1Place almond paste and butter in freezer for 5 minutes.Step 2Weigh or lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, salt, and baking powder in a food processor; pulse 2 times to combine. Add almond paste and butter; pulse 5 times or until mixture resembles coarse meal.

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