Category Latest recipes

Cut 12 oz. fingerling potatoes in half lengthwise; place in a microwavable bowl with 1/4 cup water. Cover with plastic wrap, and pierce with a fork to vent. Microwave until tender, 6 to 7 minutes; drain. Combine potatoes, thinly sliced red onion, fresh flat-leaf parsley leaves, olive oil, chopped fresh rosemary, black pepper, and kosher salt in a bowl.

This recipe comes courtesy best-selling author Ann Hood, whose book of stories and recipes, Kitchen Yarns: Notes on Life, Love, and Food, is out soon. For convenience, Hood sometimes makes the meatballs ahead of time, freezes them, and thaws them before adding to the soup. She likes to make her own chicken stock for even richer flavor: She puts the picked carcass bones of a roast chicken (or a picked rotisserie chicken) in a Dutch oven, covers it with water, then adds three carrots before simmering.

You’ll often see rolled cookie recipes that call for chilling the dough for an hour or two and then rolling it out. But it’s far easier to roll the dough out when it’s soft, just after mixing it together. Then you can pop it in the freezer, where—because it’s rolled thinly—it firms up quickly. Meringue powder, found in craft stores or the crafting section of big-box stores, helps the icing set firmly so your cookies don’t smudge.

How to Make ItStep 1Prick potatoes all over with a fork; microwave at high 5 minutes. Turn and cook until potatoes can be easily pierced with a fork all the way to the center, 5 to 7 more minutes. Carefully transfer to a cutting board to cool.Step 2Bring a medium pot of water to a boil. Add carrot; cover and cook until tender, 10 to 12 minutes.

YieldServes 8 (serving size: 3/4 cup)This is a wonderfully festive beverage to open a dinner party: Sweet-tart pomegranate juice is balanced by bitters and spiked with vodka and fizzy rosé. Find pomegranate arils in the refrigerated area of the supermarket produce section; they’ll save you at least 10 minutes because you won’t need to pull the arils from a whole pomegranate.

This easy-to-make dressing is lemony, nutty, and perfectly creamy. You can find tahini in the international aisle or with the nut butters in most grocery stores. Stir the tahini well before using—be sure to use a butter knife to stir, as spoons trap too much! If you don’t want to get out the mini processor, simply grate the garlic into your lemon juice using a Microplane.

YieldServes 4 (serving size: 1/2 cup)Substitute fresh thyme or dill for the tarragon, if you prefer. To blanch haricots verts, cook them in boiling water 2 minutes, and immediately transfer to an ice bath to cool.Ingredients2 tablespoons sliced almonds2 teaspoons canola oil2 teaspoons chopped garlic2 tablespoons white wine vinegar2 tablespoons heavy cream1 tablespoon Dijon mustard2 teaspoons honey1/4 teaspoon kosher salt1 tablespoon chopped fresh tarragon12 ounces blanched haricots vertsNutritional InformationCalories 106Fat 7gSatfat 2gUnsatfat 4gProtein 3gCarbohydrate 10gFiber 3gSugars 6gAdded sugars 3gSodium 218mgCalcium 5 DVPotassium 5 DVHow to Make ItHeat a small skillet over medium-high.

Sweet potato chips sound like a nutritious snack, but store-bought versions can still pack significant amounts of fat and sodium. Enter air fryer sweet potato chips. These healthy homemade chips have a third of the fat—and they’re perfectly crunchy and addictive.If you don’t already own a mandoline, this recipe is your excuse to buy one.

YieldServes 2 (serving size: 1 bowl)Overnight oats are a dream breakfast. They take less than 5 minutes to prepare the night before, and all you need to do is add toppings the next morning. Steel cut oats are ideal for this method since they still retain their toothy bite even after overnight (and 2-day) soaks without getting mushy.

Step 1Toss the shrimp, lemon juice, olive oil, and garlic in a small bowl. Heat a large nonstick skillet over medium-high. Add the shrimp mixture, and cook until opaque, 3 to 4 minutes, stirring occasionally.

Total Time1 Hour 20 MinsYieldServes 2 (serving size: 1 beet)Roasted beets have a wonderful earthiness and take on a sweetness of their own. When the beets are cool enough to handle, use a dry paper towel and gently wipe away the thin skins.Ingredients2 golden beets, unpeeled (about 8 ounces)1 teaspoon olive oil1/8 teaspoon kosher salt1/8 teaspoon black pepperNutritional InformationCalories 69Fat 2gSatfat 0gUnsatfat 2gProtein 2gCarbohydrate 11gFiber 3gSugars 8gAdded sugars 0gSodium 209mgCalcium 2 DVPotassium 11 DVHow to Make ItStep 1Preheat the oven to 400°F.

These fresh lettuce wraps are a cinch to throw together thanks to a smart use of leftovers. Serve them with whatever variety of lettuce leaf you prefer—romaine, iceberg, or green leaf. If you’re packing this to take to work, wait until you’re ready to eat before filling the leaves, so the lettuce stays crisp.

Nothing beats Southern-style catfish for a hearty meal, but the traditional method of frying unfortunately adds back in a bunch of fat that the lean protein could do without. Enter the air fryer: You can get a crispy, delicious fillet as well as a side of blistered green beans without all the oil, and have it on the table in less than half an hour.

Crispy, crunchy, and addictive, air fryer potato chips have 60 percent less fat than their store-bought counterparts. Yes, making potato chips in your air fryer requires a little bit of effort—but the result is a salty snack that’s actually pretty healthy. Does it get much better than that?Mastering air fryer potato chips takes practice—and you’ll want to check on them about halfway through cooking, then more frequently towards the end of their cooking cycle.

This warm, comforting, and very satisfying porridge is more savory than sweet thanks to the quinoa. The apple and pecans bring a much needed sweetness to this bowl. If you don’t want to buy a whole package of quinoa, look for it in the bulk bin. This will hold well until the next day. Serve chilled or gently warmed in the microwave, if desired.

An Instant Pot (or even an old school pressure cooker) is a great tool for cooking dried beans. The beans cook to a tender interior, yet they still hold their shape and don’t fall apart or blow out. In fact, his is one of our favorite applications of an Instant Pot. This is one of my favorite applications of an Instant Pot or pressure cooker.

Cooking cabbage soup in your Instant Pot helps to maintain a bit of texture in the ingredients, though not too much crunch. Veggie-packed, yet still bright and fresh-tasting, the flavors in this ultra-healthy soup don’t get muddy as vegetable soups sometimes do.If you want to get creative, you can easily add lots of other vegetables to this Instant Pot soup—either based on your taste preference, or what you need to use in your produce drawer.

Here& 39;s a healthy recipe for classic deviled eggs that you can make again and again. Bonus: these deviled eggs deliver the majority of their calories coming via fat, which also makes them keto-friendly.We dress these eggs up with simple and healthy mix-ins and toppings: Canola mayo lends creaminess without the fat, tangy apple cider vinegar sneaks in extra nutrients, and smoky-sweet paprika ties the flavors together.

This Instant Pot Macaroni and Cheese is very creamy and saucy with a faint sharpness from the Cheddar cheese. It calls for hot sauce and dry mustard, which adds depth, but neither are very recognizable. If you don’t have dry mustard, substitute Dijon. We call for pre-shredded cheese helps to thicken the sauce.

This hearty chowder is sure to hit the spot on a frigid night—it’s thick, creamy, and the epitome of comforting. And despite the creamy texture, it’s actually rather light. The texture comes from a little bit of flour and pureed vegetables; there’s no cream or half-and-half involved. If you can find fresh corn, it’s ideal here, giving each bite a bit of sweet crunch that’s absolutely irresistible.