Search Results from November 2016 issue
Recipes
(53)
Quick
For this carb-on-carb fried rice recipe, you can use anything but boxed stuffing (the texture is too fine and will turn to mush). We chose a cornbread and chorizo stuffing, which can handle being cooked again and tossed in the stir-fry.
Easy
The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly. It would be great with ground beef too, if that’s more your thing.
5.0
(4.75)
Quick
If using frozen cranberries, which are just as good for this recipe, don’t bother thawing them first.
5.0
(5)
This apple pancakes recipe features a serving of whole grains and produce that you get to pour maple syrup over. Yes please!
4.4
(4.44)
Quick
Cacio e pepe works on so many things, this chips recipe is just our latest obsession with using the whole flavor combination.
4.5
(4.5)
Earthy, nutrient-rich whole grain flours give this classic banana loaf cake recipe some added personality.
5.0
(4.78)
Quick
This crackers recipe features a variety of seeds—the combination of colors and textures is certainly impressive.
4.3
(4.25)
Easy
Kimchi gives this porridge recipe a spicy twist, while the 6-minute egg keeps it hearty and perfect for breakfast.
4.5
(4.5)
Quick
This recipe for raw vegetables is the only conscionable thing you can serve right before sitting down to a heavier meal.
5.0
(5)
This recipe uses mushrooms in place of the more classic Chinese ham for an XO sauce that is salty, spicy, and funky—and a cheeky reference to green bean casseroles.
4.6
(4.6)
Quick
Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.
4.7
(4.67)
Quick
This roasted carrots recipe makes extra dressing, which is good because you’ll want to use it on your next burger, over broiled salmon, or in a grain salad.
5.0
(4.92)
Easy
When overlapping the phyllo over the filling in this recipe, work carefully but quickly so the phyllo doesn’t dry out before baking.
4.6
(4.58)
Quick
To cut up the kabocha squash for this recipe, slice ¼" off the stem end and base. Stand it on a cut end and halve from top to bottom. Scoop out seeds, peel, and you're home free.
4.5
(4.5)
For this holiday-worthy recipe, roasting the butternut with several bay leaves slipped between the slices results in a subtle aromatic backdrop for the chile glaze.
4.7
(4.69)
A cozy, stick-to-your-ribs porridge that soothes as it nourishes.
5.0
(4.75)
Quick
Fennel and celery share more than just the dubious honor of being incredibly underrated vegetables. Their snappy crunch is awesome raw, as proven by this densely textured salad recipe.
4.0
(4)
Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.
4.0
(4.2)
Quick
Spicy, mouth-tingling, porky: Those are the words you’ll be using to describe this tofu recipe.
5.0
(4.8)
Quick
This recipe is a showstopping and grown-up version of everyone’s favorite party snack—the 7-layer dip.
4.6
(4.62)
If you’ve ever asked if mashed potatoes can be cooked ahead, the answer is this recipe. The texture is like that of a twice-baked potato.
4.7
(4.71)
You can soak toasted mustard seeds for this recipe, but you'll get a similar pop of texture simply by using whole grain mustard.
Easy
This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.
5.0
(4.8)
Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.
3.5
(3.5)