Photo by James Ransom Prep time 30 minutes Cook time 15 minutes Serves 4 Author Notes Tarragon and lime are a beautiful match and I like to use as a dipping sauce with homemade fish sticks. The aioli takes on a faint green hue and paired with the crunchy fish sticks it makes a delicious
Photo by James Ransom Prep time 5 minutes Cook time 5 minutes Serves 1 Author Notes I make these late and often; this is my back-pocket 10-minute meal after a very long day. They’re fast, good food you can eat with your hands. And because tacos often spill at random, you’re allowed to be slightly
Photo by ROCKY LUTEN. PROP STYLIST: MOLLY FITZSIMONS. FOOD STYLIST: LAUREN LAPENNA. Prep time 30 minutes Cook time 45 minutes Serves 6 Author Notes When I was a kid, the best part of driving with my mom to the mall was the food court, specifically, Nathan’s Hot Dogs. I lived for a snappy hot dog
Ingredients:4 tablespoons unsalted butter1 cup chopped yellow onion (from 1 onion)1 tablespoon finely chopped garlic (from 3 garlic cloves)1 (2-in.) piece fresh ginger, peeled and minced (about 1 Tbsp.)4 teaspoons garam masala2 ¼ teaspoons kosher salt2 teaspoons ground turmeric1 cinnamon stick1 ½ cups tomato puree (from 1 [28-oz.] can)2 tablespoons tomato paste2 pounds boneless, skinless
Photo by Bobbi Lin Serves 1 Author Notes My favorite way to use chia seeds is to make a raw foods breakfast pudding. This is a fast and healthy breakfast treat, or it can be a snack or healthy dessert, too. Though I’ve chosen to make the nut milk used in this recipe with pecans
Jul 26, 2017 Pastrami Ramen Noodle Kugel found on Food Flirts combines the best of two cuisines — Jewish and Japanese. The traditional components of a kugel: noodles, mashed potatoes, chicken fat (schmaltz), and caramelized onions are combined with homemade Japanese Ramen Noodles. Servings Serves 8-10 Ingredients 4 ½ tablespoons rendered chicken fat (schmaltz) 1
Photo by Emily | Cinnamon&Citrus Prep time 15 minutes Cook time 3 hours 10 minutes Serves 4-6 Author Notes My mom had a few staple dishes she cooked for us when we were growing up, and working full time plus volunteering as a Sunday school teacher, they had to be hands off and easy. When
Serves 12 Author Notes After making homemade granola for the first time, I will never eat store bought again! A good friend gave me a cookbook with healthy recipes right around Christmas, and it inspired me to eat healthier for 2013. This recipe is inspired from the cookbook “True Food – Seasonal, Sustainable, Simple, Pure”
This crispy, gooey, creamy macaroni and cheese is the glorious result of fusing our favorite elements from a few of the top-rated baked macaroni and cheese recipes from our archives. It combines a golden brown panko and Parmesan topping with tender (not mushy!) pasta that’s enrobed in a richly flavored, lightly spiced cheese sauce. Here’s
Be the first to rate & review! For the most satisfying healthy snack, Food & Wine’s Justin Chapple keeps homemade furikake on hand. The simple combo of nori, bonito, flax, sesame, salt and sugar is like a big smack of umami, and it’s perfect on avocados, eggs, and steamed rice and grains. Slideshow: More Avocado Recipes