Meet my current go-to snack, breakfast, and late-night treat: maple-ginger almond butter. Slathered on toast (as here), used as a dip for tart apple slices (pink lady are my favorite), or — let's be real — savored with a spoon, this spicy-salty-sweet spread satisfies. One bite of this upgraded almond butter and you'll be as hooked as I am. Luckily, it only takes a few minutes to make, so what are you waiting for?
When it comes to brunch treats, it's hard to top classic cinnamon rolls, but we're up to the challenge. Tuck in a few slices of bacon and drizzle everything with maple glaze, then watch this dish win major points with friends. Watch the video to see how to bake up a batch in a flash, and then print out the recipe.
Arguably the most delicious way to revive stale bread is french toast. Simpler than pancakes, french toast can be ready in less than 20 minutes and is an easy way to feed a house full of people.
The bread soaks in a batter consisting mainly of milk and eggs. Then the drenched pieces are thrown on a skillet to sear on each side, which results in a custardy interior and toasted exterior.
The actual french toast is minimally sweetened; let each person customize his or her own with fresh berries, maple syrup, and powdered sugar. Keep reading to see the french toast recipe.
Slowly reducing and caramelizing applesauce creates the wondrous phenomenon known as apple butter. Tart, aromatic, and smooth, apple butter has a thick, spreadable consistency that's unlike the loose texture of applesauce. It's an obvious condiment for toast with butter on a Fall morning but also works well swirled into oatmeal or used as a filling in cake.
The applesauce slowly reduces and changes color and thickness as it cooks over the stove top. When the apple butter begins to look very dark and thick, pull that sucker off the stove and transfer it to a sterilized glass jar. Keep it refrigerated, and use within a week. Alternatively, multiply the recipe, process the jar (or jars) to store in the pantry, and enjoy it all season long.
Take pumpkin, and pair it with chocolate chip cookies, and there's no doubt it's a winning dessert recipe.
Using an ice cream scooper ensures each cookie is the perfect, pillowy shape and size.
Leave sufficient space between each cookie dough ball, because the dough will spread when baking.
These cookies have plenty of warming spices like cinnamon, clove, nutmeg, and ginger, which will waft throughout the kitchen even hours after baking.
Muffin-like and semisweet, pumpkin chocolate chip cookies double as dessert and an excellent breakfast the next morning.
Homemade treats get gobbled up fast in our office, but we may have set a record with our producer Brendan Lahr's latest creation: Old Bay hummus. One taste of this well-spiced dip and we knew we'd have to share it with you; thankfully, Brendan graciously agreed to share his secret recipe. Watch the video to see how it's made, then print out the recipe.
Watch out, french fries: you've got competition. After a brief dip in bubbling hot oil, Spam transforms into a crisp-tender snack that gives the burger's best friend a run for its money. The cherry on top? Three zippy sauces to pair with your porky fries, including a Sriracha-laced version of ketchup. (For an epic, on-trend meal, pair this snack with a homemade ramen burger.) Watch the video to see how to make this must-try bite, then get the recipes.
What dish is gooey, cheesy, a guaranteed favorite amongst friends, and comes together in a mere five minutes? No, this isn't a trick question — we're, of course, speaking of this genius microwaveable spinach and artichoke dip! Watch the video to see just how easy it is to make, and to learn what secret ingredient gives it a punch of flavor, then get the mindbogglingly fast recipe.
Have you ever heard of a ramen broth with Pinot Noir in it? Well, now you have, courtesy of the wacky Food Network chef Justin Warner. He recently teamed up with Robert Mondavi Private Selection to develop funky and seemingly far-fetched recipes for the winery.
If adding Pinot Noir to a ramen broth sounds particularly eyeball-crossing, hear Justin out: "Most ramen has pork, and I think that Pinot Noir, especially central coast Pinot Noir, has bite, really great acidity, and some backbone to it. With a good ramen, you have a lot of lipids and fat in that broth, which is what makes it taste excellent. You need something that is going to be able to take it down [so you can] revisit [each bite] with a clean palate."
The ramen broth is the nectar of the gods . . . probably because it's doused with a hefty pour of Pinot Noir. As Justin mentions, the Pinot Noir adds acidity to the fatty broth, thus balancing out the richness. It may sound complex, but don't worry; this recipe isn't too complicated. "I made a classic shoyu-style ramen broth. I don't see this as being scaled back, I see it as being inventive and for some reason simple. I made a great tonkotsu pork-style broth where you have to saw bones in half using a skill saw. I've done it. But I mean really, is that something anyone wants to do? It's fun for reading like a fluffy magazine about people who do that professionally, but for a home cook, we'll make a shoyu broth," says Justin.
Poached egg, pork tenderloin, bacon, corn, and salty, fatty broth . . . the ramen certainly lives up to its tricked-out name. The recipe only calls for four ounces of wine, meaning there is plenty to sip on while slurping the ramen. I could tell you my wine tasting notes — that the cherry and smoky oak flavors complement the sweet corn and carrots, smoky bacon, and soy sauce. But I won't bore you with those details. This isn't SAT wine prep, after all. It's good food and excellent wine, thrown together in a beautifully disastrous way.
The croissant-doughnut hybrid, otherwise known as Dominique Ansel's Cronut, has sent the whole food world into a frenzy. If you can't make it to New York City to snag one for yourself, here's our take on an easy, homemade version. Watch the video to learn how to make it, then keep reading for the recipe.