Veggies are a great everyday staple in the freezer section, since they're picked at the peak of ripeness, locking in their nutrients and flavor. Even in the dead of winter, they're free to become a dinner party-worthy side, as is the case with these Pictsweet brussels sprouts, which are tossed with balsamic vinaigrette, crumbled bacon, onion, and garlic, and roasted until just tender. Best of all, they're ready in a flash.
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There are any number of beet salad recipes out there—but few as inventive as this pistachio-heavy version from Israeli-born chef Einat Admony, of Manhattan's Balaboosta, Bar Bolonat, and Taïm. Dukkah is an Egyptian blend of herbs, nuts, and spices, and here, Admony creates a pistachio dukkah, pairing the nuts with cumin, coriander, and coconut for a totally unique, spiced-and-crunchy beet topping.
Crowd-pleasing Mexican tortas have the makings of an easy, wholesome meal. Here, crusty, torpedo-shaped bolillo rolls are slathered with bean dip, tucked with crispy split Tyson® Spicy Chicken Breast Patties and topped with a quick, creamy avocado spread and juicy tomatoes. Serve them with chips and salsa—or even a bowl of cream of poblano soup.
With a few simple tweaks—the addition of jalapeños, red onion, and a final shower of cilantro, to be precise—Jimmy Dean Meat Lovers Breakfast Bowls make for a firehouse-style morning feast, pronto.
Who'd have thought, a few years back, that carrots could be exciting? But we've seen inventive carrot preparations showing up at restaurants around the country, though few as enticing as chef Einat Admony's Tunisian Carrots. Cumin, caraway, paprika, and garlic perk up the tender-crisp carrots, with the brilliant addition of preserved lemon to give this dish an unmistakable North African flavor. You could pick up a big bag of carrots from any store out there—but how will you know if they meet your standards for ethically grown produce? Let Whole Foods Market aid in your decisions, with the help of their new Produce Rating program. It takes into account dozens of different variables—from pest management to biodiversity to farmworker welfare—in...
Mediterranean Sea Bass on its own is a beautiful thing, but when paired with a spiced turnip puree and toasted hazelnut dressing, it's a sophisticated dish impressive enough for company (or just to treat yourself with). It's the work of Harold Dieterle, of Perilla and Kin Shop in New York City, who builds layers of flavor by crusting the fish with herbs, braising turnips and turnip greens, and topping the whole thing with a balsamic-spiked hazelnut dressing.
The day of the Big Game is almost here, and that can only mean one thing: it's time to put together a party-perfect feast (and cheer on your favorite team). If you plan on putting guacamole and other avocado-licious foods at the center of your spread, you're hardly alone: this year, Americans will eat an estimated 120 million pounds or 240 million fresh avocados during the week leading up to game day. That's a whopping 3,785 avocados per seat at the actual event, or enough to fill an entire football field from end zone to end zone over 46 feet high!
It's game day. The team is gathered round the party spread. The star player steals a chip and makes a swift dive straight for the guacamole. Loaded with creamy Hass avocados, the chip sails through the air, straight toward the player's mouth. CRUNCH—it's a touchdown for the tastebuds! Sure, you may not be a superstar athlete, but at least you and your fellow fans can eat like one. On the day of the big game, even if you aren't executing plays on the football field, you will need to come up with a winning strategy for feeding your party guests. Make sure it includes Hass avocados, which are loaded with vitamins and healthy fats. You'll especially want to put...
Pan-seared sea bass is just about always tasty, but Einat Admony's Moroccan-inspired version is something special. It's served with a fresh tomato sauce spiced up with garlic, caraway, and harissa for a bit of heat, with shaved asparagus curled on top alongside accents of lemon and feta.
Few combinations knock it out of the park like Kahlúa and chocolate. Here, the ante is upped even further by turning Pepperidge Farm Three-Layer Fudge Cake into individual "cake bites," which are then zapped with simple, crème anglaise-inspired, coffee-spiked Kahlúa cream sauce. It's perfect for a crowd, though you'll be tempted to indulge solo—guaranteed.
Eating well just got easier thanks to Plated, a new chef-designed meal delivery service. These fresh, hand-packed meals feature seasonal local produce; antibiotic-free meat with no added hormones; and domestic, sustainably sourced seafood. Just choose your meals, select your delivery date, and follow the step-by-step recipe card to prepare the perfectly pre-portioned ingredients for easy, at-home dining in about 30 minutes.
As the weather takes a turn for the worse, a sweet indulgence—especially one with a balmy island vibe—soothes the soul. These cookies made with Sugar In The Raw Organic White® fit the bill.
Since 1930, home cooks have turned to Better Homes and Gardens® New Cook Book for guidance in the kitchen. This year, a new edition is hitting bookstores with more than 1,200 recipes, 1,000 color photos, and more tips and how-to information than ever. Along with the best recipes for favorite foods, this indispensable volume offers information on new cooking trends and fresh ideas, a new fruit and vegetable guide with ID photos, expanded coverage of canning, and much more. Whether you're setting up your first kitchen or hosting a holiday with friends and family, you'll find everything you need in this must-have companion.
Let's face it, when you've had the oven going nonstop, you're ready to give it (and your tired feet) a rest. That's where this simple, no-bake trifle comes in.
A go-to during the holidays, candy bark is the kind of sweet treat no one should live without.
Entertaining during the holidays can be stressful on the host when planning what to serve. Luckily, eggs and holiday entertaining are closely linked. Doesn't matter if you're making a breakfast casserole or embarking on a cookie-baking rampage or gathering your friends and family for a cocktail party, eggs can be a life-saving ingredient.
Double chocolate cheesecake that's a double whammy: this recipe is easy and impressive. With a chocolate granola crust, this sultry, smooth chocolate cheesecake comes together in a snap.
These lovely cookies are sweetened with eco-conscious Monk Fruit In the Raw—made from vine-ripened monk fruit.
You wouldn't dream of giving lackluster gifts (socks, anyone?), and you don't want to be the host who trots out predictable, uninspired fare year after year. Lucky for you, our recipes featuring Mrs. T's Pierogies will help you showcase your kitchen creativity, ensuring that your feasting table is the most memorable of them all. And because it's the time of the year for giving, we're is giving away one free Sunday Funday kit, plus a $100 Amex gift card for anything else you need to spread the love and good tidings.
These gingersnap sandwich cookies, which are made with Sugar In The Raw, cradle lemon-laced buttercream filling and manage to improve the old classic.