Nuts
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Recipe: Blueberry Crumb Bars
And who can resist a buttery crumb topping?
May 28, 2019
Recipe: The Best Pesto Chicken Salad
The most flavor-packed chicken salad sandwich you'll pack in your lunch.
May 28, 2019
Recipe: Chilled Zucchini Noodle Salad
A spicy vinaigrette and a handful of pistachios transform zucchini noodles into the ultimate summer salad.
May 28, 2019
15 Sweet and Savory Recipes That Make Perfect Travel Snacks
Whether it’s a weekend road trip or I’m heading somewhere by plane or train, it’s only a matter of time before I find myself reaching for a snack. There’s just something about travel that brings on the munchies, no matter how long the journey. When planning your next trip this summer, don’t forget the travel snacks. Here are 15 simple sweet and savory recipes that can really go the distance. The best travel snacks are no-muss, no-fuss.
May 24, 2019
The Single Best Thing You’re Overlooking at Whole Foods
We recently had an out-of-town guest who doesn’t live near a Whole Foods. She noticed right away that we had one and became uncontrollably excited because, she said, it meant she could bring home some of that grind-your-own nut butter. “It’s one of the best products they offer,” she added. She wouldn’t stop raving about it, which was surprising to me because I’ve really never given the station a second thought.
May 24, 2019
The Best Almond Milk to Buy at the Grocery Store
When you’re cutting out dairy (or just trying to consume a little less of it) and you want to find an alternative to milk that tastes just like the real thing, almond milk is your friend. It has a natural sweetness and creamy texture that’s incredibly similar to dairy milk, and some brands don’t retain any of the nut’s natural flavor at all.
May 24, 2019
We Tried Whole Foods’ Brand-New Groceries for April — These Are the 5 Best
Hitting up Whole Foods is a lot like catching up with a good friend who always has exciting life updates to share every time that you see them — the conversation is never dull and there’s always something new to squeal over together. My recent visit to Whole Foods was a lot like that. After the Whole Foods Market blog announced the store’s monthly offerings, I knew I had to get myself straight to the source. Hello, Whole Foods, my old friend. Tell me, what’s new?
May 24, 2019
This Salad Is the Next Best Thing to Eating Halloumi Straight from the Grill
Grilled radicchio, halloumi, and fresh citrus combine for a seriously good fast-and-fancy salad.
May 21, 2019
Recipe: Stuffed Chicken Breasts with Grapes, Hazelnuts, and Parmesan
I love stuffing chicken breasts. I’ve given you my recipe for roasted chicken breasts stuffed with goat cheese and fresh garlic, one of my favorites, and I consider this one a fall-inspired version. The technique is easy, with a big wow payoff, and I love the combination of a simple, buttery skin with a complex filling. The sweet, salty, nutty mess that spreads out over your plate as you eat is pure perfection.
May 3, 2019
Recipe: Pasta with Shaved Brussels Sprouts and Pancetta
If you love Brussels sprouts and big bowls of pasta, this is the dish for you. This made-for-fall meal is simple enough to throw together any night of the week, yet fancy enough to totally impress friends when they come for dinner. Because we all know that these green-hued globes are better with bacon, we’re pairing wispy strands of Brussels sprouts with crispy cubes of pancetta.
May 2, 2019
Recipe: Fruit on the Bottom Yogurt Cups
Yogurt cups are one of my favorite on-the-go breakfasts or fuss-free lunches. They’re convenient, easy to grab, and yummy. But they are often too sweet for me, and so I wondered why I was settling for the flavors at the grocery store. Why not make my own? With the help of a few inexpensive half-pint jars, it’s incredibly easy to make your own yogurt cups.
May 2, 2019
Protein Pick-Me-Up: 10 Smart Ways to Get a Midday Boost
Three o’clock seems to be the time every day when I fall into the dreaded mid-afternoon slump. My energy fades, sometimes my stomach grumbles, and I need a little afternoon pick-me-up to help me power on. When your mid-afternoon hunger hits, think carefully about what you reach for. And, most importantly, step away from the vending machines! Those snacks might look tempting, but there are better choices.
May 2, 2019
Recipe: Double Spinach Pasta Casserole with Pesto & Asiago Cheese
Pasta casseroles are perhaps the ultimate combination of weeknight convenience and homey comfort food. Casseroles like this one don’t take long to cook, and they can be put together the day before and baked or warmed up at the end of a long day. And yet these pasta bakes are comforting and delicious. This one has a double dose of spinach, spoonfuls of pesto, and, yes, plenty of cheese. It’s a whole meal in one dish.
May 2, 2019
Recipe: Peanut Butter and Chocolate Graveyard Dirt Cake
I’ll be honest: dirt cake has never really been my thing. Most versions involve pudding filled with fake flavoring, gobs of non-dairy whipped topping and Day-Glo gummy worms — a dream come true for kids or a big crowd of drunk dudes (more on that later), but I need a little more.
May 2, 2019
Recipe: Shaved Brussels Sprouts Salad with Apples, Hazelnuts & Brown Butter Dressing
The only thing I might like better than Brussels sprouts roasted to a crisp are thinly sliced raw Brussels sprouts dressed with a bright vinaigrette and toasted nuts. This salad takes a little more time to make than the usual shaved sprouts salad, but the extra work is worth the flavor and texture combination of brown butter vinaigrette, Brussels sprouts, apple, and hazelnuts. And unlike most salads, it tastes even better the day after it’s made.
May 2, 2019
Recipe: Spaghetti Squash with Asparagus, Ricotta, Lemon, and Thyme
Never has it tasted so good to be straddled between winter and spring until now. Fresh stalks of asparagus mingle with a healthy dose of lemon and thyme to hint at spring’s arrival, while this vegetarian supper is anchored with a favorite winter staple. Inspired by Emily’s recipe for spaghetti squash with ricotta, sage, and pine nuts, I wanted a version that embraced the freshness of the season, while also being filling enough to serve as a meal.
May 2, 2019
Recipe: Peanut Butter & Chocolate Energy Bars
These bars slip into that magical niche of snacks that seem — and taste — like candy but are still, at least ostensibly, healthy. They are made without refined sugar, require zero cooking, and can last in a backpack all day. Packed with peanuts and topped with a thin layer of chocolate, they are also the perfect energy-boosting snack to get you through a workout, an afternoon class, or a weekend hike.
May 2, 2019
Recipe: Chickpea Waldorf Salad
This simple chickpea Waldorf salad takes a lighter approach with flavors that take you from the warmer weather into fall and winter. Food like this makes the transition a little easier, so double up on the apples and add a bit of heat from red pepper flakes to warm you up. A traditional Waldorf salad is generally made with fresh apples, celery, and walnuts, and dressed with mayonnaise. I’ve seen a lot of versions that add chicken for a more complete meal.
May 2, 2019
Recipe: Maple-Tamari Roasted Almonds
Quick and simple snacks that are portable, taste great with ice cold beer, and can be made in a flash are, in my opinion, the best kind. In the heart of the summer, I usually prefer farm fresh snacks like cherry tomatoes sprinkled with sea salt or radishes dipped in hummus, but now that the days are growing shorter and there is a chill in the air, snacks like these roasted almonds are a welcome change.
May 1, 2019
Recipe: Jammy Granola Bars
These granola bars are the most decadent thing to emerge from my kitchen in quite a while, and let me tell you, they’re worth every rich, buttery, jam-filled bite. They’re the perfect hiking snack, bake-sale treat, or homey dessert (à la mode? Don’t mind if I do!). Or have one for breakfast, along with a strong mug of coffee and a side of self-satisfied bliss.
May 1, 2019
Recipe: Carrot Halwa
Carrot halwa, also known as gajar ka halwa, is an unusual Indian dessert. It’s made with grated carrots, whole milk, dried fruit, and nuts, and it has a delicious light fudgy texture. Traditionally served at Indian festivals and in temples, this classic dessert is a favorite in Indian households during Diwali, the festival of lights, which is this week! Diwali — the festival of lights — is one of the best-known Indian festivals.
May 1, 2019
Recipe: Pumpkin Spiced Peanut Butter Cups
These homemade peanut butter cups are pretty much a slam dunk. I mean, could it get any better? They’re two-bite chocolate treats with a nugget of creamy pumpkin-spiced peanut butter in the middle. This is Halloween candy for kids, grown-ups, and everyone in between. Ariel special-requested these cups for her Spooky Colorful Halloween Partythese Halloween cupcake papers These Halloween-y treats are an easy riff on my basic recipe for Homemade Peanut Butter Cups.
May 1, 2019
Recipe: Tahini and Cardamom-Spiced Granola
Too often, the jar of tahini paste gets tucked away in the back of the pantry and only gets taken out for the occasional Middle Eastern salad dressing or batch of hummus. But tahini, ground sesame paste, is exceptionally versatile and can be used like any other nut or seed butter in your cupboard — it’s delicious in cakes, cookies, and even granola! Put your tahini to good use this fall and get baking. This delicious spiced granola is proof that tahini has a world of uses.
May 1, 2019
Recipe: Maple Pecan Pie Bars
I’ve always felt very neutral about pecan pie. You won’t ever find me rushing to make pecan pie, but I certainly won’t turn down a slice if it comes my way. These maple “pecan pie” bars, on the other hand, are a fantastically different thing. In fact, they are everything I’ve always wished pecan pie would be, I just didn’t know it yet.
May 1, 2019
7 Pantry Essentials That Help Me Eat Healthier
This time of year, once the holiday cookies have been nibbled away and the eggnog put to rest, many of us begin about clearing the plate, so to speak. Today, I thought I’d share with you the seven essentials in our house that we use to jumpstart our healthy-eating routine for the new year. They’re all good basics, nothing too fancy or fussy, and should be easy to find at your local supermarket.
May 1, 2019
Recipe: Holiday Nut & Fruit Brittle
Every year around this time, I start making big batches of cookies, candies, and other edible gifts, package them up with festive bows and baker’s twine, and give them to friends and family. This season, I made this Holiday Nut & Fruit Brittle. It’s perfect for gifting and so versatile, using whatever nuts or dried fruit you have around. Enrobed in caramelized sugar, the nuts and seeds in this Holiday Nut Brittle look like little gems.
May 1, 2019
Recipe: Hazelnut & Cherry Whole-Grain Crackers
If you’re anything like me, homemade gifts have become more and more appealing in recent years — they’re often cheaper than buying gifts at the store, and a homemade gift is sure to be something different and unexpected. This year, these simple and delicious hazelnut and cherry crackers have made my list. They’ll stay crisp and fresh for weeks, so you can make a few batches now and have them ready to go when you need a quick gift.
May 1, 2019
Recipe: Gluten-Free Granola Toasting Bread
This might not resemble the kind of toast you’re used to having for breakfast, but just trust me — this bread is everything you want in the first meal of the day. It tastes of maple, cinnamon, and dried apricots, but all those nuts and seeds keep the sweetness grounded. It’s simultaneously crunchy and chewy, good on its own, but even better when toasted.
May 1, 2019
Recipe: Quick Balsamic Quinoa Salad
Can you use the word “hearty” to describe a salad? I think so. This filling salad is always a hit with dinner guests, and the leftovers — if there are any — make a nice lunch the next day. I once caught someone (who shall remain anonymous) — ha, ha, it was my sister, but I won’t say which one — in the kitchen after dinner cleaning out the bowl, eating every last bit. The quinoa and pine nuts add crunch, while the corn adds a hint of something sweet.
May 1, 2019
Recipe: Ina Garten’s Chocolate Banana Crumb Cake
For our dinner party menu from Ina Garten’s new book, Make It Ahead, we knew we needed a classic Ina dessert — something easy and relaxed, but totally showstopping. When we flipped to the page with this chocolate banana cake, we knew we’d found it. And when Faith talked to Ina, she also got an ingenious tip for not only making this cake ahead, but also making it even more moist a day later.
May 1, 2019
Recipe: Dark Chocolate Bark with Pistachios, Rose Petals & Walnuts
I am always looking for a show-stopping dessert that will wow my company, and this recipe does just that. A sheet of silky chocolate bark — sprinkled with crushed bright green pistachios, light pink rose petals, and neutral walnuts — broken by hand or with a wooden mallet. It is beautiful, delicious, and fun to eat. And believe it or not, it’s also really easy to make!
May 1, 2019
Recipe: Cambria’s Granola with Pecans, Cherries & Coconut
Back in February I wrote a post about how making granola made me a more confident cook. I love a bowl of granola and Greek yogurt in the morning, so three years ago I set out to make my own. I started with Early Bird’s olive oil granola recipe, and ended up — dozens of batches later — right here, with a just-sweet-enough granola that’s crunchy and caramelized, and full of good things like pecans, pumpkin seeds, maple syrup, and dried cherries.
May 1, 2019
Recipe: Sticky Caramel-Pecan Babka Loaves
It all started a few months back when Faith connected me with Jerry James Stone and his Three Loaves project. Jerry’s simple idea, an easy intro to giving, is that we all make three loaves: one to keep, one for a friend, and one to give to someone in need. A great project with a solid goal, so when Jerry asked if The Kitchn wanted to contribute a recipe, we jumped at the chance. But what to make? A sandwich loaf felt practical, but … yawn. I wanted to make something really special.
May 1, 2019
Recipe: Smoked Almond Snack Bars
This recipe for nutty, KIND-inspired snack bars is for those of you who prefer savory over sweet when the afternoon doldrums have you yawning. They have a smoky barbecue flavor (not too much — just enough!) with lots of crunchy, toasted nuts and seeds to get you through to dinner. I became obsessed with the idea of savory snack bars after trying KIND’s Hickory Smoked and Honey Smoked BBQ snack bars.
May 1, 2019
Recipe: Mindy Segal’s Peanut Butter Brittle Cookies
I go through phases when I keep a hunk of this cookie dough in my refrigerator at home. There is something comforting in knowing that peanut butter cookies are within reach, especially during strawberry season. Few things are better than eating freshly spun strawberry ice cream with warm peanut butter cookies. My cookies are a little flatter and crisper than most. The surface gets these great crinkles, so you don’t need to press the tines of a fork to make crosshatch marks.
May 1, 2019
5 Easy Ways to Snack on Seeds & Nuts
Walnuts, almonds, pepitas, or pine nuts — most people have a stash of nuts and seeds in the cupboard. And with the help of some other common ingredients, you can transform this simple snack food into something special. Perfect for entertaining guests or just your grumbling stomach. The simplest way to spice up nuts is with, well, spices. Don’t be afraid to get creative here.
May 1, 2019
Recipe: Peanut Butter & Graham Cracker Pudding Pops
You know why pudding pops are so great? Because you get all of the flavor and creaminess and deliciousness of pudding, but you don’t ever have to worry about that gross skin that forms on top of them. That skin! Will my nightmares about George’s Pudding Skin Singles ever end? Probably not for a while, since I’ve spent the last two weeks making pudding, but trust me — it’s worth it in the name of these popsicles.
May 1, 2019
Recipe: Homemade Almond Butter with Honey & Cinnamon
Toast is certainly having a moment. Avocado toast is popping up on numerous cafe menus around our city, and I’ve been to a number of spots that serve toast with nut butters “made in-house.” And while I love a crusty slice of toasted bread slathered thick with almond butter, I often scoff at the price tag. So lately I’ve been making my own version at home.
May 1, 2019
Recipe: Salted Peanut Tiramisu
Recipe ideas can come from anywhere – a cookbook, website, book or movie — but my favorite source of inspiration is recreating dishes I’ve eaten while out; the ones that lingered and I just couldn’t get out of my mind. This dessert was born from just such a situation. After devouring a salty peanut tiramisu at Eataly, I knew I wanted to be able to make it at home, especially to share with friends the next time we entertained.
May 1, 2019
What’s a Good Substitute for Almond Meal?
Q: What is a good substitute for almond meal/flour? Since California is in a ridiculous drought, and almonds require a ton of water to grow (one gallon for one almond), and there are a lot of almonds grown in California … you can see where I’m going with this. While there are many culprits in the water issue, I figure one of the ways I can help as both a California resident and a consumer is to cut down on my consumption of certain foods.
May 1, 2019
Recipe: Stovetop Whipped Sweet Potatoes with Maple Pecan Drizzle
Mashed sweet potato recipes generally start with roasting your sweet potatoes, but this can be a tricky proposition when oven space is limited. For a stovetop adaptation, simmer those sweet potatoes in a rich cooking liquid that gets blended right in at the end. This keeps things more flavorful and less waterlogged than if you’d just boiled the sweet potatoes in water.
May 1, 2019
Recipe: Roasted Brussels Sprouts with Walnuts, Pomegranate Molasses & Shanklish
What’s happened to Brussels sprouts may be one of the best food moments of the 21st century. No more boiling them into cabbage-y oblivion. We love roasting them, for good reason — time in a hot oven reveals Brussels sprouts to be remarkably nutty, earthy, sweet, and versatile. If you’re like me and can’t get enough roasted sprouts, you already know how great they are with balsamic vinegar. Meet my new best friend: pomegranate molasses, the Middle Eastern equivalent.
May 1, 2019
Recipe: Rustic Almond-Orange Macaroons
French macarons may be all the rage, but don’t dismiss the humble macaroon, which is derived from marzipan — a smooth paste of blanched almonds and sugar that, when mixed with egg white and baked, turns into chewy little gems. And macaroons are a heck of a lot easier to make than a DIY Ladurée project. It wasn’t always so simple. My aunt Hanna once told me a story about the massapan that her mother, my Iraqi grandmother, use to make.
May 1, 2019
Recipe: Blue Cheese Ball with Dried Figs and Honey
For this version of the classic cheese ball recipe, we mixed equal parts crumbly blue cheese and cream cheese, folded in a handful of dried figs and a drizzle of honey, and then coated the whole thing in toasted sliced almonds. The result? A perfectly tangy, spreadable cheese ball with a hint of natural sweetness. This stress-free appetizer can be made a few days in advance, wrapped in plastic wrap, and stored in the fridge until Thanksgiving Day or Christmas.
May 1, 2019
Recipe: Graham Cracker Toffee
A traditional holiday treat, graham cracker toffee recipes have been passed between families for generations. It’s less toffee and more a delicious hack of graham crackers, butter, and sugar. A dear girlfriend gave me a batch of this toffee, along with the recipe, years ago. In that simple act, she fueled years of effortless holiday food gifts for my friends and family. I slip a few pieces — because a little goes a long way — into my cookie boxes during the winter holidays.
May 1, 2019
What’s the Best Way to Store Walnuts?
Q: Shelled walnuts that were stored in the refrigerator turned black. This happened in hot, humid tropical weather. Does this mean the walnuts went bad? How can walnuts be stored in tropical weather to get the maximum shelf life out of them? Sent by Asana Editor: If your walnuts have turned black, they’re bad. Give them a whiff. Do they smell like paint thinner? That’s a sure sign it’s time to toss them.
May 1, 2019
The Secret Ingredient for Dairy-Free Ricotta
Thanks to non-dairy geniuses, we already know that puréed nuts are a great substitute in recipes that call for creamy cheese sauces. But if you’re craving something less runny, a little firmer, and more ricotta-esque, then here’s a new trick. Add steamed cauliflower to that nut blend. While creamed nuts provide a velvety base, the steamed cauliflower give the mixture thickness, body, and a bumpy, ricotta-like texture.
May 1, 2019
You’re Only 3 Ingredients Away from These Chocolate-Almond Clusters
Looking for an edible treat to gift to loved ones, coworkers, and friends this year? How about these chocolate-almond clusters? They only require three ingredients, a microwave, and about 10 minutes of your time. This recipe calls for just three ingredients: almond bark, whole raw almonds, and flaky sea salt. According to the author of the recipe, almond bark is a type of baking chocolate you can find near the chocolate chips at your local grocery.
May 1, 2019
Five 3-Ingredient Almond Butter Snacks
We spread it onto sandwiches, blend it into smoothies, mix it into our morning oats, and bake it into cookies, but almond butter can be more than a supporting player. This nutty spread has what it takes to be the main star, and these satisfying three-ingredient snacks prove it. The heart and soul of each one of these snacks is thick, gooey almond butter. It’s always there for you when you need a mid-morning, afternoon, or late-night pick-me-up.
May 1, 2019
Recipe: Tangy Millet Bowl with Breaded Garlic Shrimp
Sometimes I crave corn in the winter. It comes without warning and, well, without corn. This year, though, I turned to my freezer both to satisfy my off-season hankering and to make a summery grain bowl I can eat any time of the year. Starting with a bed of mildly nutty millet, the corn is alongside broiled shrimp with a crispy, garlicky breading and topped with a tangy parsley-yogurt sauce and toasted almonds.
May 1, 2019
Recipe: Cornflake and Peanut Butter Squares
Every time I visit NYC, it’s mandatory to bring home a bag of Jacques Torres’ chocolate-covered cornflakes. I discovered them years ago, and these crispy little clusters of cereal covered in dark chocolate have become an obsession of mine. Here’s my riff on them in bar form, with a tasty peanut butter twist! These gluten-free bars are super-easy to make: Mix crunchy cornflake cereal with honey and peanut butter, and bake just briefly so everything holds together.
May 1, 2019
Recipe: Honey and Cashew Butter Yogurt Ice Pops
If you struggle to get a good breakfast in each morning, maybe it’s time to think outside the box. How about breakfast on a stick? Loaded with yogurt, creamy cashew butter, milk, vanilla, and honey, these cold treats take only seconds to throw together. Once they’re frozen, you can grab one anytime — even if you’re rushing out the door. Greek, not regular, yogurt is the key to ice pops that aren’t too icy.
May 1, 2019
Recipe: Snickers-Inspired Bar Cookies
Two kinds of bars — candy and cookie — come together in a superhero-worthy pairing that, yes, truly satisfies. A chewy cookie layer replaces finicky nougat in this homemade version, leaving you free to expend your energies on making caramel from scratch. (Yes, it’s simpler than you think! Just use that candy thermometer for guaranteed success.) It’s not traditional, but adding a sprinkle of exquisitely flaky sea salt like Maldon takes a nostalgic treat to the next level.
May 1, 2019
Recipe: Strawberry and Pistachio Frozen Yogurt Bark
There’s no avoiding all the candy bark around the holidays — peppermint bark, I’m looking at you — but there’s no reason why bark can’t be a year-round affair. And while peppermint bark probably doesn’t fit into your idea of an everyday food, here’s a bark that just might change your mind. All you have to do is freeze Greek yogurt with some fun toppings, and boom — healthy yogurt bark is ready for snacking!
May 1, 2019
How To Make Lactation Cookies
My memories of the weeks after my first daughter was born are hazy at best. I remember that she cried a lot, absolutely hated her car seat, and loved it when we bounced with her on an exercise ball — and that I was continually grabbing handfuls of food to satisfy my appetite. Breastfeeding hunger is no joke, especially when you’re nursing every two or three hours around the clock in those early days.
May 1, 2019
This Almond-Cashew Butter Is Your Healthy Alternative to Cookie Dough
Yes, it’s true – this homemade almond-cashew butter, with cacao nibs and coconut oil, tastes just like cookie dough. Whip up a batch and use it in everything from smoothies to sandwiches — that is, if you don’t eat it all with a spoon first. Before you start blending, you’ll first need to quickly roast the raw almonds and cashews.
May 1, 2019
Recipe: Rhubarb-Almond Snack Cake
Vibrant and tart, rhubarb is one of my favorite signs of spring. Rhubarb season is fleeting, though, so when you see the pink stalks, grab all you can! It’s a great ingredient to incorporate into cake — especially a dense, rich cake chock-full of almond paste and eggs like the one here. This cake doesn’t use much flour, but is instead set with lots of eggs and almond paste, giving it a dense, moist texture.
May 1, 2019
Recipe: Hazelnut-Rosemary Brittle
There’s something so beautiful about brittle — especially the kind so clear you can see right through it. It takes a lot of sugar to make brittle, so I like to balance out all that sweetness with more savory flavors and ingredients. In this case, toasty hazelnuts and fresh rosemary perfume the crunchy shards of caramelized sugar. This brittle is cooked sugar at its simplest.
May 1, 2019
Recipe: Honey-Mustard Snack Mix
Ever wonder why snack mixes are called party mixes? I suspect it’s because, like parties that have an interesting mix of people, snack mixes are always an interesting combination of ingredients, with every handful different from the last. This recipe is a hybrid of traditional Chex mix and those delicious honey-mustard crunchy pretzels. Are you ready to join the party? A good mix of crunchy things is the name of the game here.
May 1, 2019
How To Make Creamy Nut Butter
Making creamy nut butter at home sounds as easy as throwing some nuts in a food processor or blender, and for the most part it is! But that doesn’t mean there isn’t some smart technique involved to ensure success. This process works for cashews, almonds, or peanuts, and results in slightly different textures depending on the nut or combination of nuts used. No matter what nut you use, get ready for a final product that delivers the toasty, creamy bite you crave.
May 1, 2019
The Must-Have Ingredient for Next-Level Vegan Cheese
It’s no secret that cashews — a stand-in for all manner of creamy spreads, dips, and desserts — are a vegan’s best friend. But as lovely as a dollop of cashew ricotta can taste slathered on a scone or tossed in with a pear-and-walnut salad, you just can’t get that sharp, aged real-cheese flavor (not to mention meltability) from the nut stuff. Or can you? Enter: rejuvelac, one simple ingredient that launches cashew and other nut cheeses to the next level.
May 1, 2019
Recipe: White Gazpacho
I love hot and silky tomato soup, but Bloody Marys or tomato gazpacho? Big pass. There’s just something about drinking cold tomato juice that I’ve never liked, maybe stemming from an unfortunate V-8 incident when I was a child. Here’s another chilled soup, though, that I’d gladly sip on a hot summer day — one with nary a tomato in sight. This version of white gazpacho is closely related to ajo blanco, a Spanish almond and garlic soup.
May 1, 2019
Recipe: Raspberry Cookie Butter Baked Oatmeal
If you’re already an oatmeal-lover, then you’ll need little convincing that this baked oatmeal, reminiscent of a soufflé and verging on dessert, is a must-try recipe. And if you’re hesitant about oatmeal’s texture or feeling less than enthused about your regular ol’ heat-and-stir routine, then you’re in luck.
May 1, 2019
Recipe: Pimento Cheese Deviled Eggs with Toasted Pecans
I’ll just go ahead and say the obvious: Pimento cheese is “slap yo mama” good! And it’s always the party favorite. Deviled eggs are usually the hit of the party, too, so I figured, why not combine them into one rockin’ dish that everyone will flock to? The trick here is to hard-cook the eggs exactly 15 minutes — no more, no less — and then plunge them into ice water.
May 1, 2019
Recipe: Lavender Namoora
Called namoora in Lebanon, basbousa in Egypt, and haressa in Syria and Palestine, this semolina sheet cake is often served throughout the Arab world and often during Eid Al-Fitr. With only a handful of ingredients and a straightforward technique, it is perhaps one of the easiest desserts you’re not making. This version from Amanda Saab, the writer behind Amanda’s Plate, is drenched in a lemon and lavender syrup, giving this already-fragrant cake a floral update.
May 1, 2019
Recipe: Sheer Khurma
This recipe for sheer khurma, or warm sweet vermicelli milk, is the recipe my grandmother, or Nani, made for Eid. This is a warming drink with a texture that also makes it a great dessert. The milky goodness of ghee-tossed vermicelli, warm saffron milk, chopped pistachios, and chewy, sweet dried dates, is a pure taste of Eid in Pakistan.
May 1, 2019
The Last Thing I Do in the Kitchen Before I Go to Bed
Each night in my tiny studio apartment, I wipe the kitchen counters, clear the sink of any last unwashed dishes, and often set the coffee pot for the next morning. Then I stand back and ask myself: What needs soaking? If that sounds a little weird, I want you to imagine your life as a regular soaker. Meals come together in the blink of an eye. There’s fresh milk in the fridge every day of the week; digestive distress is a thing of the past. I’m only exaggerating a little.
May 1, 2019
Recipe: No-Bake Peanut Butter Protein Cookies
These are the kind of cookies you can snack on and feel good about it. They’re packed with high-protein ingredients like peanut butter, and naturally sweetened with banana and just a bit of maple syrup. A little chopped dark chocolate is mixed in — just for good measure (gotta get those antioxidants from somewhere, right?). And they also happen to be no-bake — simply combine the ingredients, form them into cookies, and let them chill until firm.
May 1, 2019
5-Minute Freezer Side Dish: Cauliflower in Peanut Sauce
Are you on the fence about your feelings for cauliflower? Like, you want to like it, but you’re just not sure? Served with a simple yet punchy peanut sauce, we’re sure this version will win you over forever. Inspired by the peanut sauce in one of our favorite stir-fries, this three-ingredient version comes together fast. The fatty flavors from canned coconut milk and peanut butter add depth and richness, and chiles give it that little zing it needs to stand out.
May 1, 2019
Recipe: PB&J Crumble Bar Cookies
Grab a jar of peanut butter and a jar of jam, and turn them into layers that bake up into these sweet and tasty bar cookies that will satisfy a PB&J craving anytime. Smooth peanut butter is the base for an easy dough that does double duty as both the crust and the crumble topping layer. In the middle goes Concord grape jelly, but you can of course substitute your favorite jelly instead if grape isn’t your thing.
May 1, 2019
Instantly Upgrade Basic Muffin Mix with Candied Nuts
You know that bag of candied nuts you keep handy in the pantry for when friends pop over? They’re also a sweet and crunchy mix-in for your next batch of muffins. We’re starting with our basic muffin recipe and giving it a sweet boost with a big crunchy bite from candied nuts. Pick your favorite variety — pecans, almonds, walnuts, pistachios, even a blend. This is the muffin mix-in that curbs your sweet tooth and really gives you something to chew on.
May 1, 2019
Recipe: Savory Hazelnut and Cauliflower Nut Loaf with Mushroom Sauce
The vegetarian nut loaf gets dressed up for Thanksgiving.
May 1, 2019