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Can't-Be-Beet Tart with Goat Cheese

How to Make ItStep 1Preheat oven to 275°F.Step 2Prepare the crust: Whisk together cookie crumbs, buttermilk powder, walnuts, 2 tablespoons granulated sugar, ginger, and 3/4 teaspoon salt in a medium bowl. Add oil and 2 tablespoons melted butter; stir to combine. Press mixture into bottom and up sides of an 11-inch fluted tart pan with a removable bottom.
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Salted Chocolate Pecan Butter

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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Spinach, Cheese, and Bacon Bread Puddings

YieldServes 4 (serving size: 1 bread pudding)You just can’t go wrong with a savory bread pudding—think of it as a cross between holiday stuffing and a cheesy breakfast casserole. If you don’t have individual ramekins, place the bread mixture in an 8-inch square glass or ceramic baking dish and bake for 15 to 20 minutes.
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Strawberry-Almond Muffins

Moms, give yourself a much-needed gift. Bake up a batch of these muffins, stash them in the freezer, and make your busy mornings a whole lot easier. They’ll keep in the freezer for up to three months, and they take only 30 to 45 seconds to thaw in the microwave on HIGH. These gluten-free muffins are made with almond flour, which does a few things: It keeps the muffins incredibly moist, gives them a rich flavor, and packs them with heart-healthy unsaturated fat so that you won’t be starving an hour after eating them.
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Unusual recipes

Pumpkin Soup with Almonds and Sage

This fast recipe delivers slow-cooked flavor. Pumpkin is one of the few vegetables with a canned version that is quite good, saving you lots of time and effort. Just be sure you don’t accidentally grab pumpkin pie filling (which will contain added sugar and spices). The soup holds up well, so you can make it a day or two ahead; if it waters out a bit after being reheated, just give it a good stir with a whisk.
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