Category Traditional recipes

Melt 1 Tbsp. unsalted butter in a small saucepan over medium-low. Add minced shallot; cook until softened, about 2 minutes. Stir in ruby port, halved frozen pitted cherries, balsamic vinegar, and pure maple syrup. Bring to a boil; cook until thickened and reduced by half, 15 to 20 minutes. Remove from heat.

How to Make ItStep 1Preheat oven to 350°F. Whisk together flour, cocoa, and salt in a medium bowl; set aside.Step 2Beat together sugar, butter, oil, and vanilla in a large bowl with an electric mixer on medium speed until well blended, about 3 minutes. Add egg, and beat until combined. Add flour mixture; beat on low speed until just combined.

Step 2Beat together butter, oil, vanilla, zest, and 3/4 cup powdered sugar in a large bowl with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Beat in egg yolk. Add flour mixture; beat on low speed just until combined. Stir in nuts.Step 3Shape dough into 32 balls (1 tablespoon each).

Step 1Turn on broiler to high with oven rack in top position. Combine artichoke hearts, crabmeat, parsley, yogurt, mozzarella, Parmesan, lemon zest and juice, garlic, and black pepper in a large bowl; stir well to combine.Step 2Spread about 2 tablespoons crab mixture on each baguette slice. Place on a baking sheet lined with aluminum foil.

How to Make ItStep 1Preheat oven to 275°F. Heat oil in a large Dutch oven over high. Sprinkle beef with pepper and salt. Add beef to Dutch oven in batches, and cook, stirring often, until browned on all sides, 8 to 10 minutes. Transfer browned beef to a plate. Set aside.Step 2Reduce heat to medium-high.

How to Make ItStep 1Preheat oven to 400°F. Spray a 9-inch pie plate with cooking spray; line with sweet potato in overlapping circles. Bake at 400°F until tender, about 15 minutes. Remove from oven; press sweet potato into dish. Reduce oven temperature to 375°F.Step 2Heat olive oil in a large skillet over medium-high; swirl to coat.

How to Make ItStep 1Slice tempeh in half lengthwise; slice each half into 4 pieces, making 8 rectangles. Place in a small shallow dish; set aside.Step 2Stir together Sriracha, vinegar, honey, and garlic in a small saucepan over medium. Cook, stirring often, until well combined and just simmering. Remove from heat; add butter, and cook, stirring until butter is melted and fully incorporated.

YieldServes 1 (serving size: about 2 cups)This lunch is quick to prepare thanks to smart, flavorful store-bought products and the premade roasted beets.Ingredients1 1/2 teaspoons sherry vinegar1/2 teaspoon Dijon mustard1/8 teaspoon black pepper2 teaspoons olive oil1/2 cup precooked lentils (such as Melissas)1 Roasted Golden Beet, cut into 1/2-inch wedges1 1/2 cups baby spinach1 1/2 tablespoons chopped toasted walnuts1 tablespoon crumbled Cotija cheeseNutritional InformationCalories 388Fat 21gSatfat 4gUnsatfat 16gProtein 16gCarbohydrate 36gFiber 14gSugars 10gAdded sugars 0gSodium 674mgCalcium 19 DVPotassium 12 DVHow to Make ItCombine the vinegar, mustard, and pepper in a small bowl.

YieldServes 1 (serving size: about 2 cups)This salad has all the flavors of a yummy BLT with the added bonus of creamy garlic dressing. Roasting the garlic tames its bite and adds a lot of sweetness to the salad dressing. Feel free to sub the greens for another variety, but be sure to use a hearty one, as the dressing can overpower and wilt baby salad mixes.

The toothy farro soaks up the nutty, creamy dressing, and the fresh veggies provide welcome color and texture in this satisfying lunch bowl. Farro is available in microwaveable quick-cooking packets, like Uncle Ben’s and Simply Balanced, that are ready in 90 seconds. You can also make it from dried farro: Bring water to a boil in a saucepan, add the farro, boil 10 minutes, and drain.

YieldServes 8 (serving size: 1 bread pudding)Strawberries add a fruity pop to the puddings. If you can’t find fresh ones, add the same amount of frozen berries to a saucepan with about 2 tablespoons water, plus the vanilla and vinegar; bring to a boil over high, then reduce heat and simmer 5 minutes.

How to Make ItStep 1Grate the cheese and cut the butter into small pieces. Place the cheese, butter, salt, and a few grinds black pepper in the food processor and pulse for a few seconds until the mixture comes together. Add the flours one at a time, processing until the mixture becomes crumbly. Pour in the cold water and process until a large dough ball forms.

YieldServes 1 (serving size: 1 plate)The chicken and squash soak up all the flavors in this dish from the garlic, ginger, and the lemony tahini sauce; the rice is there to make sure no sauce gets left on the plate. You can purchase prechopped butternut squash in the produce section of the supermarket.

YieldServes 1 (serving size: 1 bowl)This salad offers a range of flavors and textures: earthy quinoa, spicy arugula, crunchy walnuts, salty cheese, and sweet peaches drizzled with tangy vinaigrette. It’s also quick to make and easily portable.Ingredients1 tablespoon sherry vinegar2 teaspoons olive oil1/8 teaspoon kosher salt1/8 teaspoon black pepper1 cup arugula3/4 cup precooked quinoa1/2 avocado, sliced (half remaining from Avocado-Herb Dressing)1/4 cup chopped peaches2 tablespoons chopped walnuts2 teaspoons crumbled Cotija cheeseNutritional InformationCalories 547Fat 38gSatfat 6gUnsatfat 30gProtein 12gCarbohydrate 45gFiber 13gSugars 6gAdded sugars 0gSodium 333mgCalcium 13 DVPotassium 27 DVHow to Make ItStep 1Whisk together the vinegar, oil, salt, and pepper in a small bowl.

YieldServes 1 (serving size: 1 pork chop, 1 cup brussels sprouts)If you’re looking for a hearty, simple, satisfying meal that you can make without a lot of excess fat, the air fryer is your friend. Here we serve up a crispy pork chop and some sweet, flavorful Brussels sprouts for a winter dish that is as delicious as it is easy to make.

How to Make ItStep 1Crack eggs into a large bowl; whisk with salt until well blended. Add ricotta; whisk until well combined (it’s ok if some clumps of ricotta remain). Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add egg mixture; cook 5 to 6 minutes or until eggs are set to your liking, stirring frequently.

Putting chicken thighs in your Instant Pot is an easy way to pull together a great weeknight meal—and it’s fast. For this keto-friendly entrée, aim to get a nice browned exterior on each chicken thigh first—it not only improves the flavor (and look) of the chicken, but it enhances the flavor of the gravy as well.

Brimming with great, traditional banana flavor, have a slice of this banana bread with a cup of tea for breakfast, or enjoy it as an afternoon snack with a small smear of butter and/or a side of fruit. Somehow, by the power of air fryer magic, the moist, dense texture of this banana bread is wonderful!

The meat in these Instant Pot chicken tacos is tender, juicy, and flavorful. We keep it on the bones while it cooks to help infuse more flavor into the lean chicken breast meat. The toppings add fresh brightness and make the tacos sing, so pile them on and feel free to add any other toppers you love.

Our take on the classic French dessert, croquembouche, calls for roasted Brussels sprouts instead of cream-filled pastry puffs and makes for a show-stopping centerpiece for your party’s appetizer table. The spun sugar and flaky salt are not only fun, but both provide a crunchy contrast to the Brussels sprouts, as well as a sweet and salty flavor profile.