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?
Bringing your lunch to work (or school) doesn't have to be a difficult or time-intensive task. It's a wonderful way to save money and fuel up on major flavor. These inviting dishes may inspire you to start packing a brown bag, even a few days out of the week. Take a look!
— Additional reporting by Susannah Chen and Lisette Mejia
Green smoothies are all the rage, but does the green color and flavor bum you out? Superfood expert Julie Morris knows that not everyone appreciates their morning blend to look like pureed vegetables, so she developed a "green" cherry vanilla smoothie that's not actually green.
Williams-Sonoma just picked up her latest cookbook release, Superfood Smoothies: 100 Delicious, Energizing, and Nutrient-Dense Recipes ($17). Julie says it's a sign of the times (and the growing green drink trend) that a store known for its pastry supplies would want to feature a book on superfood-packed smoothies; people love treats like cupcakes but want to find easy, fast, and palatable ways to eat more fruits and veggies. Her cookbook covers tons of enticing smoothie recipes (chocolate chip cookie dough, for instance), but the catch is that all the ingredients are superfoods (aka nutrient-dense foods).
When demoing the cherry vanilla smoothie, Julie shared some tips on smoothie-making technique. Always put the densest fruit first, in this case the frozen cherries. Follow it with lighter greens, almond butter (so it doesn't stick to the blades or the sides of the blender container), and coconut water. Lastly, prevent any powders, in this instance wheatgrass, from sticking to the sides by adding them in last.
This green smoothie truly tastes like a cherry vanilla shake, and yet it contains a salad's worth of the good green stuff. Keep reading for the recipe.
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.
Sushi meets sandwiches? Wait, hear me out. This sandwich is inspired by one of my favorite sushi rolls, the classic salmon and avocado, with a spicy Japanese-mustard kick. It combines smoked salmon, avocado, and wasabi cream cheese, served on dark rye or pumpernickel bread, and in addition to capturing sushi flavors, it evokes bagels and lox. Plus, it's a lot easier to make than sushi. Watch and see how it's done.
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.
Once you've mastered how to cook a fresh lobster, it's time to learn the basics of a quintessential lobster roll. The debate is ongoing: should a lobster roll be hot with butter or cold with mayo? Lucky for us, Cousins Maine Lobster shared both lobster roll variations, so you can satisfy any hankering (or strongly opinionated person). Watch the video, then print the recipes.
I'm all for simple, satisfying meals that get dinner on the table, but sometimes it's worth stepping up efforts to create an elevated, restaurant-style recipe at home. The key is finding a dish, like these elegant cauliflower steaks, that packs bang for its buck; there's no point to working hard for hard work's sake. Oftentimes this means stealing a technique (searing whole planks of cauliflower until mahogany brown and caramelized) rather than attempting to replicate an elaborate meal that's only practical with the aid of a kitchen full of prep cooks. Add a sauce that hits all the marks — salty (capers), savory (pancetta), sour (lemon juice), and sweet (golden raisins) — glossed with every restaurant's secret weapon (butter, lots of it), and the result is restaurant-worthy, even magical. Give the recipe a spin in your kitchen.
Pecan pie is one of my all-time favorite desserts, but that doesn't mean I always have the patience (or time) for making pie crust from scratch, toasting nuts, and all of the other requisite steps necessary for its assembly. That's where these tender, nutty thumbprint cookies come into play. No, they're not an exact analogue to the Southern favorite, but they satisfy the craving in less than half the time and are delicious in their own right. What's more, these are considerably sturdier, making them a better candidate for tucking into a care package for a loved one or toting into the office for a co-worker's birthday.
Want pecan pie the fast and easy way? Try the lazy girl's take on pecan pie.
Pumpkin spice lattes may herald the onset of Fall, but there are so many other ways to incorporate the same autumnal flavors. Case in point: this easy dessert recipe that features pureed pumpkin and cozy spices in a luscious, creamy dip. Watch the video to see this pull together in under 10 minutes — plus, learn a marbling technique that adds a gorgeous finishing touch! — then print out the recipe.