Category: New recipes

A sultry cashew sauce makes even the most virtuous meals feel indulgent. You can use this creamy vegan sauce as a condiment for grilled meats or roasted vegetables, or even as a dressing for salads or grain bowls. Toasted sesame oil plays well with soy sauce, adding nutty depth with a hit of umami.

Total Time3 Hours 10 MinsWarm winter spices like cinnamon and whole allspice give this cocktail a seasonal spin. We also add green apple for a subtle tart-sweet note. Look for bottled ginger beer such as the Ginger People or Reed’s; ginger ale is too sweet and won’t have enough kick. Ginger beer is also usually nonalcoholic; just omit the gin for a nonalcoholic beverage.

‘Tis the season for rhubarb. Here, their signature tartness is mellowed out by sweet flavors of honey and vanilla. Whole-wheat pastry flour keeps the texture light and moist, while quinoa adds a punch of protein. These whole-grain beauties are perfect for spring, and a nutritious option for weekday breakfasts or a snack on the go.

YieldServes 8 (serving size: 1 sandwich)These mini meatball subs, with olive “eyes” and basil “hair” are sure to get a laugh from trick-or-treaters and their parents. If you can’t find mini hoagie rolls, split larger rolls in half crosswise and scoop out some of the breading so the sandwiches can hold the filling.

If you know Thanksgiving leftovers are going to end up in your lunchbox, this is the way to do it. A quick Brussels sprouts and Fuji apple slaw bring a bright, crisp freshness to wake up leftover turkey from the night before, and nutty, toasted whole-wheat (in addition to its health benefits) adds texture and will hold up better against dreaded sogginess than white bread.

Half beer, half citrus soda, the Radler is Germany’s version of the shandy. Our take on this crisp, cooling libation is only 90 calories per serving and slashes sugar by trading store-bought soda for fresh lemon and lime juice. Our Radler is tangy and lightly sweet with just the right amount of bitterness for balance.

Step 1Put 1 to 11/2 cups water into the Instant Pot. Set steamer trivet inside, and arrange the beets on top. Lock the lid in place; turn the pressure release valve to seal. Program the IP to cook on Manual, at High Pressure, for 15 minutes.Step 2Turn off the IP, and wait 8 to 10 minutes to partially depressurize.

How to Make ItStep 1Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper or foil.Step 2Scrub the sweet potatoes, prick them in a few spots with a fork, and set them on the prepared baking sheet. Bake until the sweet potatoes are completely tender throughout, about 1 hour. Let cool.

The pork is especially flavorful if you rub on the spices well ahead of time and let the roast stand in the refrigerator overnight. Copeland uses Arrowood smoked lager for this recipe (it’s local for her), but you can use any smoked beer; if you can’t find one, try a nut ale, a porter, or just 1 1/2 cups chicken stock.

YieldServes 8 (serving size: 4 wedges)We make the classic candied apple snack-size by cutting into wedges before drizzling with all the goodies. Not only is the treat easier to eat, but you get more chocolate and peanut butter in each bite. Peanut butter powder adds an intense peanut butter flavor to the white chocolate drizzle; you can find it at most supermarkets.

How to Make ItStep 1Preheat oven to 200°F. Line a baking sheet with parchment paper; coat with cooking spray.Step 2Heat sugar, 2/3 cup water, miso, and tamari in a large saucepan over medium. Cook 35 minutes or until golden brown and bubbly and a candy thermometer registers 240°F. Remove from heat; stir in butter, baking soda, and pepper.

Sweet grapes get a hint of tang and spice from a gentle pickle. Add to your cheeseboard for a killer accompaniment, liven up a fruit salad, or enjoy as a snack. Removing a small slice from each grape allows the fruit to absorb the pickling liquid. Let the vinegar mixture cool slightly so it doesn’t soften the grapes.

Ginger, Thai curry paste, garlic, and jalapeño pack powerful flavor that transforms leftover Thanksgiving turkey into the ideal cold-weather soup. Don& 39;t skip out on the toppings—cilantro, scallions, cashews, and a spritz of fresh lime help the East Asian-inspired flavors shine in this complete meal-in-a-bowl.

This sauce serves as a delicious unifying element to the meal—it& 39;s fantastic on the pork, the beans, and the plantains. The recipe makes a large batch, but you& 39;ll be glad you have extra on hand; people tend to go back for more and more of it. It keeps for up to a week in the fridge, or top with a thin layer of olive oil (to act as a seal to prevent oxidation) and freeze for up to two months.

Step 1If using live lobsters, steam or boil them. The boiling ratio is 7 minutes for the first pound and 3 additional minutes for every pound after. Let cool at room temperature. Use a cleaver to crack and remove the meat from the claws, knuckles, and tails. Remove and discard the cartilage from the claws and the intestines from the tails of the cooked meat.

Madras curry powder adds warmth and earthiness to the otherwise sweet butternut squash, apple, and maple syrup in the soup. It has a bit more heat than regular curry powder, though either can be used here. Frozen, precooked squash will save time; you can also roast 1 (1 1/2-lb.) peeled, diced butternut squash ahead and refrigerate for later in the week.

YieldServes 4 (serving size: 1 1/4 cups)This easy whole-grain-plus-veg combo checks all the boxes of a satisfying winter side: hearty yet bright with zingy notes, and full of texture and color. Pair with roasted chicken thighs or as a side for pureed vegetable soup. Top leftover salad with chopped cooked chicken, apples, and pecans for an easy lunch.

Homemade shrubs, or fruit-infused vinegars, couldn& 39;t be easier to make at home. This 5-ingredient version uses festive flavors like tart fresh cranberry, fragrant orange peel, and warm ginger. Beyond the cocktail glass, use as the acid in a salad dressing or to pep up sparkling water. Sealed in an airtight container, the shrub will keep for several months in the fridge (the vinegar tang will mellow over time).

YieldServes 4 (serving size: about 1 cup)A vibrant arugula-and-walnut-pesto and sweet, juicy pear liven up this couscous side—a fun play on the more classic pear and walnut salad. We love the contrast of blushing red Anjou with the green pesto, but any ripe pear will work. Serve with baked salmon fillets or pork tenderloin.

Fresh orange juice perks up this speedy stir-fry, becoming a sticky, glossy sauce for the colorful vegetables. A quick coat in cornstarch helps the tofu develop a supercrisp crust without needing to fry in lots of oil. It& 39;s a good idea to have every element at the ready by the stove before you start to cook, as the stir-fry will come together very quickly.