Love the taste of Nutella, but don’t love all the calories and fat? Our healthier nut butter is made with pecans instead of hazelnuts, but still packs that rich, chocolatey taste you love. This pecan butter is delicious slathered on toast, as a fruit dip, or blended into smoothies.How to Make ItProcess roasted pecans, honey, coconut oil, and sea salt in a food processor, scraping sides occasionally, until mixture is creamy, 4 to 8 minutes, adding melted chocolate in last 30 seconds of processing.
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How to Make ItStep 1Prepare the crust: Whisk together white whole-wheat flour, pastry flour, milk powder, baking powder, and salt in a large bowl. Using a pastry blender or 2 knives, cut in shortening and cold butter until shortening and butter are well distributed and small clumps begin to form. Stir in 1/4 cup ice-cold water; add up to 2 more tablespoons water, 1 teaspoon at a time, stirring just until dough begins to come together.
How to Make ItStep 1Place potatoes in a Dutch oven, and add cold water to cover by 2 inches. Bring to a boil over high. Reduce heat to medium-high, and simmer, uncovered, until potatoes are fork-tender, 20 to 25 minutes. Drain and let stand at room temperature until potatoes look dry and chalky, about 10 minutes.
Step 1Lightly coat an 11- x 7-inch glass or ceramic baking dish with cooking spray. Preheat oven to 350°F. Heat 1 1/2 cups oil in a heavy 2-quart stockpot over medium high until a deep-fry thermometer reads 350°F.Step 2Toss together shallots and 2 tablespoons flour in a small bowl. Add to hot oil; fry, stirring occasionally, until golden and crisp, 3 to 4 minutes.
How to Make ItStep 1Whisk together olive oil, orange zest and juice, lemon juice, rice vinegar, Dijon, honey, 1/4 teaspoon pepper, thyme, garlic, and kosher salt in a bowl until smooth and emulsified. Set aside.Step 2Remove and discard peel and white pith from oranges. Cut oranges crosswise into 1/4-inch-thick slices.
How to Make ItStep 1Remove stems from mushroom caps. Finely chop stems; set aside caps. Stir together chopped mushroom stems, cream cheese, jalapeño, salt, and pepper in a small bowl. Stuff about 1 teaspoon mixture into each mushroom cap, rounding the filling to form a smooth ball.Step 2Place panko in a shallow bowl.
This green bean salad recipe is one you’ll want to make for a festive occasion, whether it’s a casual potluck with friends or a holiday gathering. This delicious salad is bright, balanced, and bursting with flavor. The punchy vinaigrette adds tanginess, the walnuts add crunch (plus a hearty dose of healthy fats), and the feta adds a briny, salty kick.
Step 1Heat oil in a Dutch oven over medium. Add onion, celery, carrots, and wild rice; cook, stirring occasionally, until vegetables are tender, about 10 minutes. Add butter, garlic, sage, and rosemary; cook, stirring constantly, 1 minute. Sprinkle with 1/2 teaspoon salt and 1/2 teaspoon pepper, and pour in stock.
Step 1Bring a large saucepan of water to a boil over high. Add broccoli rabe; boil until crisp-tender, about 2 minutes. Using tongs or a slotted spoon, transfer broccoli rabe to a colander. Rinse under cold water (or dunk in a bowl of ice water) to cool to room temperature; squeeze gently to remove excess water.
How to Make ItStep 1Preheat oven to 400°F. Lightly coat a 13- x 9-inch baking dish with cooking spray.Step 2Place onions on a work surface. Working from stem end of onion, cut in the center toward the root end, leaving 1/4 inch uncut. Cut again to form 4 quarters, leaving root end intact. Repeat with all onions, placing root sides down in baking dish.
How to Make ItStep 1Heat oil in a 6-quart multi-cooker over high heat. Add onion; saute 5 minutes or until tender. Stir in ketchup and next six ingredients (through garlic). Bring to a boil; reduce heat, and simmer 5 minutes, stirring occasionally. Remove 1/2 cup of ketchup mixture from pressure cooker; set aside.
Step 1Preheat oven to 350°F with oven rack in middle of oven. Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Melt butter in a large skillet over medium-high until foamy. Add corn, onion, thyme, and garlic; cook, stirring occasionally, until lightly browned, 7 to 9 minutes.
Add this baked feta to your holiday appetizer arsenal—and you won’t regret it. In each balanced bite, you get creamy feta cheese, tangy marinara sauce, earthy oregano, and bright lemon zest. Scoop it all up with crisp naan bread, the perfect vehicle for this crave-worthy dish.Served right from the oven, this crowd-pleaser looks stunning and smells irresistible.
Braised short ribs are an iconic holiday comfort food, but that doesn’t mean vegetarians have to miss out! In this recipe, butternut squash (our vitamin A-packed, cold-weather favorite) stands in for beef, getting a long, slow braise in a savory, herb-heavy vegetable broth, yielding fork-tender “steaks” that get smothered in the quick-simmer sauce.
YieldServes 6 (serving size: 1/2 cup tartare, about 1 tbsp. orange cream)Traditional tartare is an indulgent delight of varying raw textures, which we replicate here using cherries, walnuts, and a surprising mixture of orange and cream. Try it on baguettes with a grassy olive oil for contrast, or plate it among a bed of bitter greens (such as arugula) for a salad.
Total Time1 Hour 20 MinsYieldServes 20 (1/10 of one pie crust)Store-bought pie dough is convenient, but can add unnecessary calories and fat—and just never tastes as good as one that& 39;s homemade. This crust comes together so easily you can make several at a time, and then stick them in the freezer.
Step 1Heat oil in large, high-sided skillet over medium-high. Sprinkle chicken with pepper and 1/2 teaspoon salt. Cook chicken until browned on 1 side, 4 to 5 minutes. Remove from skillet.Step 2Add rutabaga and 1 tablespoon butter to skillet. Cook, stirring often, until caramelized, 5 to 6 minutes. Add parsnips, onion, and caraway seeds.
Step 1Prepare pasta in a large stockpot according to package directions, omitting salt and fat. Drain pasta, reserving 1/4 cup cooking liquid. Return pasta and reserved cooking liquid to stockpot.Step 2Heat oil in a large saucepan over medium-high. Add spinach and garlic; cook, stirring often, until spinach wilts and garlic is slightly softened, about 3 minutes.
Step 1Turn Instant Pot to sauté; heat for 1 minute. Add beef; cook, stirring occasionally, until browned, about 5 minutes. Stir in mushrooms, onion, bell pepper, and garlic. Stir in stock, tomatoes, tomato paste, oregano, salt, and black pepper. Cover with lid; turn to manual. Turn lid valve to seal, and set to high pressure for 10 minutes.
How to Make ItStep 1Stir together shallot, chives, tarragon, vinegar, mustard, garlic, and 1/8 teaspoon pepper in a small bowl. Gradually add 3 tablespoons oil, whisking constantly, until blended. Set dressing aside.Step 2Place grated onion in center of a clean kitchen towel; twist towel to squeeze liquid from onion.
Filled with tender sweet potato, meaty mushrooms, and shredded chicken, these personal potpies are a one-dish meal your family will love. Let the puff pastry thaw in the fridge for about 45 minutes before using.Ingredients1 tablespoon canola oil4 cups chopped fresh mushrooms1 1/2 cups chopped yellow onion1/2 cup chopped celery1 1/2 cups 1/2-inch-cubed peeled sweet potato2 teaspoons chopped fresh thyme, plus more for garnish1.