Key lime pie, banana cream pie, lemon icebox pie, and cheesecake are among the more popular ways to showcase a homemade graham cracker crust, but they’re hardly your only options. This no-bake pie crust recipe is as versatile as it is easy to make. Pop whole graham crackers into a food processor and blitz into
SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes made with their mini Tribelli peppers. Zoodles swimming in homemade red pepper romesco sauce, cashew cheese, and ground meat all baked in the oven makes for a perfectly nutrient-dense ziti you will love!
With all of the crazy cupcake combinations you can find these days, sometimes it’s nice to revisit the old classics. These velvet cupcakes with vanilla frosting are easy to make and simply delicious. They’re exactly like red velvet cupcakes — without the bottle of food dye.This recipe was adapted from “More From Magnolia” by Allysa Torey
Why It Works Brining the groundnuts (peanuts) seasons them thoroughly.Roasting the peanuts deepens their flavor and nuttiness.Adding the different vegetables at staggered stages during cooking ensures that they are tender without falling apart. My memories of groundnut stew—the West African stew of simmered meat and vegetables coated in a velvety, thick groundnut (aka peanut) sauce—are
A blend of spinach, cilantro, and arugula anchors this delicate, vegetal soup from Yasmin Khan, author of Zaitoun. Updated on January 1, 2019 Credit: Greg DuPree Warming spices like nutmeg, allspice, and turmeric amplify the verdant flavors of the greens; a single potato adds light, silky texture; and a drizzle of olive oil and dollop
This is the dish food writer Joy Manning takes to Christmas dinner at her mother’s house, because it fits in with the rest of her family’s food, and no one complains about it being vegan because they can’t tell the difference. The shells are filled with a wonderfully savory, lightly tangy concoction based on raw
Why It Works Thickening broth with gelatin forms a thicker, glossier, far more stable emulsion than a standard pan sauce.Soy sauce adds a big umami boost to the sauce.A thermometer ensures that your chicken comes out perfectly moist with crisp skin every time. Last week, as I drizzled a bit of rich golden brown, glossy
Serves 4 Author Notes This salad is incredibly versatile: use it as a canvas for whatever fresh crunchy veggies you have on hand (I like adding fresh corn). Fisherman’s bread (Pane del pescatore) can be found at Italian specialty food stores, but you can make your own by placing a loaf of good bread in
Ingredients:1 1⁄4 cups homemade plain bread crumbs3 tbsp. freshly grated pecorino romano1⁄2 cup freshly grated parmigiano-reggiano2 cloves garlic, minced2 tbsp. chopped fresh mint3 tbsp. chopped flat-leaf parsleySalt, preferably kosherFreshly ground black pepper1⁄2 cup extra-virgin olive oil4 large artichokes
