Deconstructing a familiar classic is always fun. Here the anchovy and Parmesan dressing becomes a rub for grilled chicken and the crunch comes from a crisp panko crust instead of croutons. The anchovy adds a briny, savory depth to the chicken that isn’t fishy, but you can omit for a version that’s more kid-friendly.
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This is a tastier version of those strawberry shortcake bars from the ice cream truck. The crust is salty, buttery, and slightly tart—a perfect crunchy match to the creamy and sweet white chocolate filling. This super-simple recipe also has minimal ingredients, which is a nice contrast to labor-intensive Thanksgiving pies.
Step 1Whisk together stock and cornstarch in a small bowl until smooth.Step 2Heat 1 tablespoon canola oil in a large cast-iron skillet over high. Add steak; cook, stirring occasionally, until browned, 2 to 3 minutes. Add 1 1/2 tablespoons soy sauce and 1 teaspoon sugar. Cook, stirring often, until meat is charred, 1 to 2 minutes.
How to Make ItStep 1Lightly coat a 13- x 9-inch glass or ceramic baking dish with cooking spray. Preheat broiler to high with oven rack in top third of oven. Finely chop white and light green parts of scallions to equal 1/3 cup. (Discard remaining white and light green parts, or reserve for another use.
How to Make ItStep 1Preheat oven to 375°F. Line 2 rimmed baking sheets with parchment paper, and lightly coat with cooking spray.Step 2Toss together bread, 1 tablespoon olive oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a large bowl. Place bread in a single layer on a prepared baking sheet. In the same bowl, toss together butternut squash, onion, 1 tablespoon olive oil, 1/4 teaspoon pepper, and 1/4 teaspoon salt; place in a single layer on the other baking sheet.
Total Time2 Hours 30 MinsYieldServes 12 (serving size: about 2 tbsp.)This lower-sugar cranberry sauce is fruity and tart, the perfect complement to the richness of turkey, stuffing, and gravy. A comparable amount of canned whole-berry sauce contains 60 more sugar and lacks the fresh flavor of ours.Ingredients3 cups fresh or frozen whole cranberries (12 oz.
Step 1Preheat oven to 400°F. Lightly coat a 2-quart glass or ceramic baking dish with cooking spray. Cook farro according to package directions to yield about 4 cups; drain and set aside.Step 2While farro cooks, melt butter in a large skillet over medium-high. Add mushrooms; cook, stirring occasionally, until lightly browned, 6 to 8 minutes.
How to Make ItStep 1Preheat oven to 375°F. Pierce potatoes all over with a fork, and place on a parchment paper–lined baking sheet. Bake at 375°F until tender, about 1 hour. Let stand on baking sheet at room temperature until cool enough to handle, about 15 minutes.Step 2Meanwhile, fold an 8-inch square piece of cheesecloth into quarters to make a 4-layer, 4-inch square.
YieldServes 8 (serving size: 1/2 cup vegetables and 1 tbsp. dip)Deep caramelization from roasting brings out the natural sweetness in carrots and parsnips. Try to cut the vegetables into the size we call for in step 2. If the pieces are too large or too long, they may cook unevenly or end up limp; if they’re too small, they will likely burn.
If you’ve never had garlic soup before, don’t be scared off by the idea. The garlic flavor is present, but it’s quite mellow and sweet after cooking. The soup is barely thick, with more of a “coats the back of a spoon” texture than, say, the thickness of a creamy potato soup—making it perfect for dunking toasted breadsticks into.
Step 1Preheat oven to 450°F. Toss together Brussels sprouts, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer to a large rimmed baking sheet lined with aluminum foil. Roast at 450°F until golden and just tender when pierced with tip of a knife, about 20 minutes, stirring once after 10 minutes.
How to Make ItStep 1Preheat oven to 450°F. Melt 1 tablespoon butter in a 10-inch cast-iron skillet over medium-high. Add onion and celery; cook, stirring often, until softened, about 5 minutes. Add sage; cook, stirring constantly, 1 minute. Transfer mixture to a small bowl, and wipe skillet clean. Place skillet in oven.
Cauliflower mashed potatoes are a lower-carb, lower-fat mash that’s perfect for all your healthy holiday side dish needs. How did we pull it off? Replacing half of the potatoes for cauliflower florets cuts one-third of the calories from the traditional recipe and adds 50 more fiber per pound. For deeper flavor, roast the cauliflower first, and then puree until creamy.
Step 1Combine chicken, squash, stock, onion, garlic, bay leaf, salt, oregano, ground fennel seeds, and pepper in Instant Pot. Cover with lid, and turn to manual. Turn lid valve to seal, and set to high pressure for 8 minutes.Step 2Release valve with a towel (be careful of the pressurized steam), and release steam until it stops.
Yes, it’s vegan, but this queso is every bit as creamy as the cheese-based versions, with a nutty richness, and all the Tex-Mex notes you’d expect from a good dip. Though many recipes call for an overnight soak of the cashews, we found two hours in hot water to be plenty. Serve with chips, drizzle over baked potatoes or broccoli, or use as dip for crudité.
YieldServes 4 (serving size: about 4 strips)Smoky and hearty, these flavorful slices of vegan “bacon” are perfect for taking your lunches and dinners to the next level. Add them to any salad for extra flavor and crunch, or use them to make a spectacular vegan BLT.Ingredients2 tablespoons lower-sodium soy sauce1 1/2 tablespoons olive oil1 tablespoon pure maple syrup1/2 teaspoon liquid smoke1/2 teaspoon garlic powder1/2 teaspoon paprika1/4 teaspoon black pepper1 (8 oz.
One of our favorite comfort foods—French onion soup—meets crowd-pleasing grilled cheese in a sandwich that’s got the flavors of both dishes, minus a lot of the traditional sodium and sat fat. Silky caramelized onions are the star here: their pungent, concentrated flavor means that just a touch of Gruyere is more than enough to make this sandwich sing.
How to Make ItStep 1Weigh or lightly spoon flour into dry measuring cup; level with a knife. Combine flour, salt, and pepper in a large zip-top plastic bag. Add beef; seal and shake to coat.Step 2Remove lid from 6-quart Instant Pot. Press & 34;sauté& 34; and use adjust to select & 34;more& 34; mode. Place bacon in cooker, and cook, stirring constantly 30 seconds.
Step 1Preheat oven to 325°F. Cook carrots according to package directions, reserving remaining carrots for another use; set aside.Step 2Pat chicken dry. Whisk together egg and 2 tablespoons water in a shallow bowl. Place panko on a plate. Dip cutlets into egg mixture, letting excess drip off. Sprinkle each cutlet with 1/8 teaspoon salt; dredge cutlets in panko to coat.
No mayo, no problem. This healthy tuna salad uses probiotic-rich Greek yogurt as its creamy, tangy base. Crunchy celery, earthy chives, and delicate microgreens keep this easy lunch recipe fuss-free, so you can customize it with your own healthy ingredients. Give it a Mediterranean spin with chickpeas, cucumber, and Kalamata olives—or add a little sweetness with sliced grapes.
How to Make ItStep 1Place racks in upper third and middle of oven. Place a baking sheet on top rack; place a pizza stone on middle rack. Preheat oven to 500°F.Step 2Spread onion on hot baking sheet; spray with cooking spray. Bake at 500°F until browned, 8 to 9 minutes. Set aside.Step 3Process collard greens, olives, 3 1/2 tablespoons Parmesan cheese, olive oil, 1 tablespoon canola oil, lemon zest and juice, garlic, and 1/8 teaspoon salt in a food processor until smooth.