I first started swapping out ground beef for ground turkey last year. Since then, ground turkey has become one of my staple grocery store buys. I could go on and on about the benefits of ground turkey meat: it’s quite an inexpensive protein, versatile, and a great way to reduce your red meat intake and
Chicken cutlets are flavored with Dijon mustard and coated with almonds, then pan fried to get an incredibly crispy crust. Serve with a fresh and lemony apple, arugula and shaved brussels sprout salad for a refreshing compliment to the crunchy, tender chicken. A few weeks ago I hopped on my Instagram story to try my
This vegetarian and vegan kugel recipe is cholesterol-free and lower in fat than a traditional kugel with eggs. Sweet potatoes and apples are sweetened with raisins and spices in this homemade Jewish kugel recipe. The potatoes and apples are grated in a food processor and then mixed with the remaining ingredients and baked. This kugel recipe
Chef Josh McFadden’s crazy-simple yogurt flatbreads from Bon Appetit’s August 2015 issue inspired this whole-grain version. It pairs with just about anything you can think of. Make sure to use conventional (i.e., not Greek) yogurt, otherwise the ratio of dry to wet ingredients will be thrown off. This recipe is part of the 2019 Feel
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In her quest to find the absolute best vegan mac and cheese recipe, former Epi editor Genevieve Yam tried many versions. After eliminating iterations made with chickpea or sweet potato purée, she landed on this creamy, comforting, and rich version—which also happened to be the easiest of all. This recipe re-creates the flavor and texture of
Rosecoco Beans (also called borlotti beans) are normally found in their dried form. Their deep pink colour skin is flecked with beige and brown spots. They need to be soaked overnight and cooked until soft. Once cooked, they look very similar to peanuts. Cooking them in a pressure cooker saves time. If you are in
For centuries, Indians have been eating the pomegranate. I can remember eating them in Kenya as a child and being told how good they were for you. In the UK, at one time you could only get pomegranates in specialist ethnic stores. However, for the last few years, the Western World has caught on
