Ratatouille
...For a little spice, you can add either dried or fresh chiles...
...For a little spice, you can add either dried or fresh chiles...
...This is your mainstay recipe for perfect roasted Brussels sprouts [Ed. Note: add balsamic vinegar for an additional taste]...
...A well-seasoned cast-iron pan is your friend here. If, despite your best efforts, the frittata sticks when you turn it out, just flip it back over so that any imperfections are hidden underneath...
...Also delicious with frozen strawberries or mangoes instead of the pineapple, and with orange juice or any other nut milk for the liquid...
...The softest dinner rolls arranged in cheerful bread wreath, topped with butter parmesan and served with a fragrant garlic parmesan rosemary oil...
...A vegan’s delight, with a gentle bonus buzz from the matcha...
...If you can’t find no-sugar-added pineapple, this recipe works with pretty much any dried fruit of your choice, and smaller items (such as currants) don’t need to be pre-chopped...
...a little extra effort than a mix, but yum...
...Think of these textured, dense treats as chewy muffin tops that forgot to be unhealthy...
...Nutrient-dense and sweet enough to satisfy even the youngest members of your household...
...My benchmark dishes are usually iconic dishes that represent their genre, and can give me a bit of insight into the restaurant or bar’s philosophy and style...
...This version turns greens and beans into a complete one-skillet supper...
...we generally disagree with the basic cooking instructions given on quinoa packages, which usually call for too much water, and might explain why you don’t like quinoa...
...this just-sweet-enough, chewy-but-firm bar is bound together by peanut butter and honey...
...This bread has a nutty flavor and intense chew; it makes toast that’s a wholesome meal unto itself...
...Too many morning buns for your crowd? This recipe halves easily...
...Focaccia may be the easiest, most foolproof bread to make at home—no sourdough starter, no complicated spreadsheets full of percentages to worry about, no mixer required...
...Giving the tortillas a dip in hot oil not only makes them pliable (they won’t tear apart as you roll them up), but it also improves their flavor and texture...
...A restaurant’s menu is more than just a random list of dishes. It has likely been strategically tailored at the hands of a menu engineer or consultant to ensure it's on-brand, easy to read, and most importantly, profitable...
...Continue to bake until edges of bread are golden brown and firm and cheese is melted and oozing...