Category: The best recipes

YieldServes 4 (serving size: about 1 1/2 cups)Steak-centric salads are a staple of the American gastropub menu. Unfortunately, the “salad” interpretation is a bit loose—the lettuce merely a bed for a Flinstone-sized protein serving, the butter-yellow croutons, tons of cheese, and creamy dressing blanketing all.

YieldServes 4 (serving size: 3 ounces pork, 4 potato wedges, and about 1 tablespoon sauce)Two teaspoons of smoked paprika may seem like a lot, but it will help to form a nice crust on the pork as it sears in the pan. You can also sub 1 teaspoon ground cumin plus 1 teaspoon chipotle chile powder. A hot oven will help the sweet potato wedges crisp up on the outside without burning.

Step 1Rub sweet potatoes with 1 1/2 teaspoons oil; pierce several times with a fork. Microwave at HIGH 12 to 15 minutes or until potatoes are tender.Step 2Heat a large skillet over medium-high. Add remaining 1 1/2 teaspoons oil; swirl to coat. Add onion and red bell peppers; cook 5 minutes or until tender, stirring frequently.

If you’re looking for an appetizer that will delight your guests with its gorgeous presentation and rich, delicious taste, the search stops here. These beautiful canapés start with a base of candy cane (or Chioggia) beet squares, whose alternating ruby and white rings are stunning. (You can add more color to the platter by alternating candy cane beet and golden beet slices.

For the morning person looking to start their day with a fiery kick, these coconut curry chickpeas are just what your overnight oats need. Creamy coconut milk and spicy curry powder join forces in an ultra-flavorful sauce. Topped with roasted red peppers for a pop of color, this savory bowl is a balanced, satiating dish to get your metabolism up and moving.

Photo: Hélène Dujardin, Styling: Nathan CarrabbaIf you keep the oil temperature as hot as specified, the grains don’t absorb much oil: This does not take whole grains into unhealthy territory. More importantly, frying turns whole grains into the crunchiest, most wildly delicious little nuggets with amazing recipe versatility.

There’s a serious matcha movement happening, and we are in full support. Matcha is praised for providing a sustained energy boost, a wealth of antioxidants, and for providing a “calm-alertness” thanks to the amino acid L-Theanine. Though there’s something beautifully simplistic about the matcha latte in its unembellished state, we’ve taken it one step further and added our favorite “liquid gold” to the mix.

How to Make ItStep 1Preheat oven to 400°F.Step 2Place quinoa in a fine sieve; place sieve in a large bowl. Cover quinoa with water. Using your hands, rub grains together 30 seconds; rinse and drain quinoa. Repeat procedure twice. Drain well. Combine quinoa, coconut milk, brown sugar, 2 tablespoons water, and salt in a medium saucepan, and bring to a boil.

Unlike oatmeal bowls, which are fast enough for busy weekday mornings, whole-grain grits take a little longer to cook and are better suited to weekends. If you’ve ever had instant grits and been disappointed, we understand. The flavor and texture are nowhere near the richness and, well, grit of whole-grain grits.

Admittedly, this is not a classic jambalaya recipe. But it does capture the ingredients and flavors that are characteristic of jambalaya—bell peppers, tomatoes, onions, sausage, shrimp, rice, and Creole seasoning. It’s just a chunkier, fresher take on the classic. Bell peppers, onions, and sausage get a head start on the pan, and then shrimp and tomatoes get added.

Step 1Pour 2 inches of water into a large saucepan and bring to a boil. Reduce heat and bring water to a low simmer; stir in vinegar and turmeric. Crack an egg into a small bowl, and gently slide egg into water. Repeat with remaining egg. Cook until whites are set but yolks are still runny, about 3 minutes.

No need to turn to boring packaged oatmeal with flavor mixes, which are surprisingly high in sodium. Instead, whip up a quick breakfast with fresh fruit and indulgent sweet touches. The amount of water here yields thick, hearty oatmeal; if you prefer yours looser, use 1 cup of water. Fresh orange juice, dried figs and honey give this yummy breakfast bowl natural sweetness.

Romanesco is this year& 39;s vegetable to get to know. It’s part of the brassica family (other members include cabbage, kale, and cauliflower), and has a flavor similar to broccoli. Look for romanesco heads that are bright in color with perky leaves as a sign of freshness. Here, we use romanesco in place of traditional cauliflower for a plant-powered tofu fried rice dish.

Step 1Combine lemon slices, sugar, and garlic in a medium bowl.Step 2Sprinkle chicken with 3/8 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add chicken to pan; cook 4 minutes on each side or until done. Place chicken on a plate. Add remaining 1 teaspoon oil to pan; swirl to coat.

Apple cider vinegar is all the rage for its seeming cure-all health benefits, but isn’t exactly easy to drink. Antioxidant-rich elderberry and pomegranate juice soothes the sting of vinegar while settling any stomach blues with sparkling water for this spritzer.Ingredients2 tablespoons apple cider vinegar1 tablespoon elderberry syrup1/3 cup pure pomegranate juiceSparkling waterLemon, to garnishNutritional InformationCalories 159Fat 2gSatfat 0gMonofat 0gPolyfat 0gProtein 0gCarbohydrate 4gFiber 0gCholesterol 0mgIron 0mgSodium 3mgCalcium 3mgSugars 3gHow to Make ItStep 1In a small sauce pot, bring vinegar, syrup, and pomegranate juice to a soft simmer.

Sea beans are a crunchy, briny delight. Also called salicornia or samphire, they are juicy and crisp succulents that grow along shorelines. We predict that this type of Earth-friendly, vitamin- and mineral-rich sea green will become a more important food source in the future. We first blanch the beans in boiling water to eliminate a little of their salinity.

Hugh Fearnley-Whittingstall’s River Cottage Veg cookbook introduced me to Turkish tarator dip. I was smitten with the creamy combo of walnuts, breadcrumbs, garlic, and olive oil. In place of bread, I use Millet Cream, which works fantastically. Be sure to show this dip some respect by serving it with interesting crudités (I have a thing about boring crudités).

How to Make ItStep 1Combine milk, 3 tablespoons syrup, bourbon, vanilla, salt, and eggs in a 13 x 9–inch glass or ceramic baking dish, stirring with a whisk. Add bread in a single layer; let stand 10 minutes or until liquid is absorbed, turning bread over after 5 minutes.Step 2Heat a large nonstick skillet over medium heat.

YieldServes 20 (serving size: 2 pieces)This is a fun, ancient-grain spin on a traditional candy you see in Asian, Greek, and Middle Eastern cuisines. I’m basing this on a Korean version made with all sesame seeds, but here I’ve replaced half the seeds with Popped Amaranth. The texture is crunchy-chewy, and the flavor is absolute toasty goodness.

How to Make ItStep 1Preheat oven to 325°F.Step 2Place honey and butter in a large microwave-safe bowl. Microwave at HIGH 40 secondsor until butter melts. Stir in salt, cinnamon, cumin, and pepper. Add Fried Wild Rice,pecans, and cashews; toss well to coat. Spread mixture onto a foil-lined jelly-roll pan coated with cooking spray.