Even if figs were available year-round, I would not be able to get enough of them. But in reality, they have a very fleeting season, which makes them even more precious. Typically found in markets from mid-Summer to early October, figs are delicious fresh from the basket, but they are also great cooked, like on pizza or in this fig, banana, and almond butter panini. Watch to learn the supersimple recipe.
Take one gloriously gooey bite of these banana boat s'mores, and you'll be a happy camper—fitting, given their outdoor origins. No camping trip on the books? No worries! Watch the video to learn how to make these peanut-butter-cup-stuffed beauties at home. Trust us: you're gonna want s'more.
A few days ago, my good friend made me an incredible, soothing bowl of homemade chicken noodle soup when I was feeling sick. I swooned at the natural creaminess, intoxicating flavors, and perfectly cooked shredded chicken. She sent me home with a quart of leftovers, but I finished it fast and still craved more of this traditionally healing soup.
Although food cooked for you by other people always tastes better, this recipe is quite delicious and worthy of making for yourself, friends, and family, especially as cold season approaches.
Whether you'd like to stock your freezer with dinner-worthy ham- and cheese-filled pastries to enjoy on the go or you're just looking for an easy meal that'll remind you of your dorm days, these calzones inspired by Hot Pockets fit the bill. Watch the video to see just how easy it is to assemble a batch, then print out the recipe and get to it.
I live on the fourth floor of an apartment complex, and countless times as I return home from work, I walk up my staircase to catch a whiff of the garlicky spaghetti sauce that my first-floor neighbor is cooking, only to go up another flight to find out that my second-floor neighbor is baking roast beef tonight. And what's for dinner on the third floor? Cumin- and coriander-heavy Indian curry, no less. By the time I reach my apartment, my mouth is salivating but my heart is heavy, for a bubbling, aromatic pot of dinner isn't waiting beyond my door . . . until now!
Slow-cooked foods are making a comeback, and for good reason: a minor investment (some models will only set you back 20 bucks), minimal prep, and an afternoon of unattended simmering is all it takes to pull together a delicious meal. The preparation for this recipe shouldn't take longer than 30 minutes, so you can easily throw it together as you're making breakfast. Let it simmer away as you go about your day, and then, as if magic, you'll return home to a powerfully intoxicating, hearty-as-hell taco soup. I promise the scent will drive your neighbors crazy. It's payback time!
We're combining two of our favorite things: sushi and cake! OK, it might sound a little odd, but not to worry; this treat is only sweet in its presentation. Your friends and family will be oh-so impressed when you show off this picture-perfect savory cake! Watch the video to learn how it's done — and to see how easy it is — then, print out the recipe.
Elevate your hot dog to a haute dog with four luxe spins on this meaty stadium bite. Whether you want to amp up the indulgence with a bacon-wrapped and cheese-stuffed Swanky Franky, channel a Big Apple icon with The Real New Yorker, pack in a hefty serving of veggies with our Downward Dog, or take the classic pairing of beers and brats to the next level with a Lager Link, there's a style you're sure to enjoy. Watch the video to see how it's done and then get the recipes.
Love the ombré look but not ready to commit to trying it on yourself? Take a stab at something less permanent but equally delightful: these pink and purple noodles. With a few everyday pantry items and 20 minutes of time, you'll be eating this playful take on Japanese somen. Watch the video to learn more, and then print out the recipe.
While everyone I know seems to be on an almond butter kick, one of my favorite peanut butter alternatives is tahini. Spread on toast, dipped in apples, and used in my favorite vegan alfredo sauce, tahini has many versatile applications beyond homemade hummus.
Making it couldn't be easier. The trick is toasting the seeds prior to processing, which bolsters their natural nuttiness, lending a complex, toasted flavor that's reminiscent of browned butter. Just be sure to diligently set your kitchen timer and check the seeds often, because they burn fast! Now that I have all this leftover tahini, I'm thinking it calls for a batch of tahini cookies . . .
8 ounces (about 1 cup) sesame seeds
1/4 cup olive oil, more if needed
Salt, to taste
- Preheat oven to 350°F. Spread sesame seeds on a parchment-paper-lined cookie sheet, and bake for 6 minutes. Mix and respread sesame seeds, and return to oven for 6 to 8 minutes more, or until sesame seeds are fragrant and golden brown. Immediately transfer toasted seeds to a separate bowl to prevent carryover cooking.
- Add sesame seeds to the bowl of a food processor and grind for 1 minute, or until seeds have broken down. While processor is on, drizzle in olive oil, and continue to grind for 1 or 2 minutes more, or until a smooth paste forms. If mixture is too dry, then add more olive oil, 1 teaspoon at a time. Season to taste. Transfer tahini to a mason jar, and store in the fridge for up to one month.
- Condiments/Sauces, Other
- Makes one 10-ounce jar
- Cook Time
- 20 minutes