A homemade edible gift is always a thoughtful gesture, whether it's destined for a spot under the Christmas tree or to be toted along to a party as a hostess gift, but it's no secret that most take a fair amount of time and foresight to prepare. Still, that's no reason to abandon the idea entirely. If you're pressed for time, turn to this fast yet festive fix: za'atar spiced nuts. Not only are they a nice reprieve from the onslaught of holiday sweets and decadent treats, but they also can be made (cooling included) in only about an hour, so you can get on with the festivities at hand. Get the easy recipe.
Let's face it — kale may be a nutritious powerhouse, but its flavor is anything but timid. If you're tried of making soups, smoothies, and salads from the dark green roughage, baby kale makes an excellent alternative. The little leaves are tender, mild in flavor, and don't require the prep (chopping and massaging) required for their more mature counterparts, but it still contains the disease-fighting nutrients you need.
Baby kale is often sold in ready-to-eat packages either as a mix with other types of greens or kale varieties. I chose a baby kale, spinach, and chard mix for this sesame chicken salad; feel free to experiment with your favorite flavor combinations. This recipe makes four servings. Pack each component separate in your fridge until the day you need it if you are planning to take this as your lunch for the next few days.
Enjoy the aroma of apple pie baking in your oven without the floury mess or the hundreds of buttery calories by whipping up a batch of homemade apple cinnamon fruit leather.
This might be one of the easiest snacks you'll ever make, and aside from saving calories, you'll also save money since a fruit leather costs around $0.50 to $0.75 — these are only $0.19 per serving.
We love a challenge (who doesn’t?), so we tackled the ultimate in decadent desserts—chocolate mousse. We knew we had our work cut out for us to lighten up this rich classic.
Here’s what we found: Three chocolates are better than one when trying to save on fat and calories. Semisweet chocolate adds rich chocolate flavor and creaminess, while Dutch-processed cocoa lends intense chocolate flavor. The white chocolate chips add creamy sweetness.
Instead of folding in whipped cream, as traditional recipes do, our recipe relies on fat-free Italian meringue made by beating hot sugar syrup into whipped egg whites for a mousse with a billowy, thick texture. Italian meringue is made with sugar syrup, rather than sugar, and is thus more stable. It lends a creamy lushness to desserts without any added fat.
Tried, tested, and true, heirloom recipes hold a certain appeal that is infrequently captured in cookbooks, magazines, or blogs. The Beekman 1802 Heirloom Dessert Cookbook may not be a box filled with recipe cards passed down from one generation to the next, but it aims to capture — and we'd argue, succeeds in evoking — a similar feeling by revolving around recipes from the families of Brent Ridge and Josh Kilmer-Purcell, also known as the Beekman Boys.
In the book, Josh praises these granola-based cowboy cookies as his favorite. "They basically combine every one of my favorite things about every other good cookie into one giant cookie heaven," he writes. We'd have to agree, with one caveat: make sure to use a top-notch granola (homemade or otherwise) in these cookies, as it'll greatly dictate their flavor.
Most will admit that cookie dough is the best (if only) reason for making cookies, but these incredible cookie dough truffles from The Cookie Dough Lover's Cookbook skip the whole nonsensical baking part.
There's no egg in the batter. Instead, heavy whipping cream helps bind the dough together.
To shape the truffles easier, pop the dough in the freezer to firm it up. Also, try wearing powder-free gloves while rolling the balls to prevent your hands from warming up the dough.
It will be difficult not to scoop up little bite-fuls while making, so plan on doubling the recipe so you can snag some guilt-free.
If you order a spinach and feta wrap from Starbucks every day, it's time to rethink this morning habit. While I appreciate the "cage-free eggs" and 19 grams of protein this convenient option offers, the wrap contains a number of preservatives and 36 percent of your recommended sodium for the whole day.
After reading The Spark Solution, I was thrilled to find a homemade option that's lower in calories and carbs and free of preservatives. Just like the original, this recipe is easy to enjoy on the go — and even cook up in advance for a busy morning. And once I took a bite, I was delighted that the flavor and texture of this homemade hack was far more satisfying than the fast-food order.
Keep reading for your new favorite quick breakfast.
Few people have a mandoline and even fewer have a dehydrator, but both of those pieces of equipment are not absolutely necessary to make apple chips.
Dipping the apples in lemon juice enhances the flavor and helps prevent the apple chips from completely oxidizing.
Before baking, sprinkle cinnamon or other spices of your choice atop the apples. As the apples cook, your kitchen will smell like apple pie is baking.
The dehydrated apple chips are an easy edible gift for those who err on the side of healthy but crave a seasonal snack.
One glimpse of this za'atar-oil-flecked beauty and I knew I had to try it as soon as possible, so off I set to the store with hopes that my search for a packet of za'atar — a Middle Eastern spice blend comprising oregano, thyme, sesame seeds, and sumac — wouldn't be found futile. Thankfully, Spicely came to my rescue, no specialty store required; it even came in a conveniently smaller package to boot, a boon to those looking to waste less in the kitchen.
And to answer the burning question: yes, this soup was everything I wished for and more. Well-balanced, velvety smooth, and aesthetically appealing thanks to a swirl of za'atar oil, this tangerine-hued soup is a real winner.
Some might call this cornbread-based casserole dressing; others, stuffing. I call it butter-rich; bacon- and chestnut-enhanced; and ridiculously, sinfully delicious. Semantics of name aside, this cornbread stuffing is no joke and may just be the best stuffing I've tasted. And I've tried more than my fair share of recipes.
A note about the recipe: some of the ingredient proportions may seem odd — a whopping 1/2 cup maple syrup comes to mind — but just trust that it works. Admittedly, it tastes a bit sweeter than most stuffings, but I'd be shocked if you and your Thanksgiving guests don't come back for a hearty helping after the initial, slightly puzzling bite. Get the exceptional holiday recipe.