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We like the more updated look of off-center cutouts, but you can go more traditional by keeping the cutouts centered.

This recipe combines everything we love in banana bread—its mellow flavor, gentle spice, and nutty crunch—into a tender yet crisp granola that's loaded with dried fruits, whole grains, crunchy seeds, and macadamia nuts. Even better, it works best with a bunch of ultrablack bananas (whether forgotten on the counter or lost somewhere in the freezer). It's perfect over a bowl of yogurt for breakfast, but it's a bang-up topping for ice cream and banana pudding as well.

Texan kolaches came from the state's Czech immigrants, a soft dough surrounds a sweet fill- ing, eaten for breakfast or as a treat with coffee. The beet-vanilla filling is a springtime twist on classic flavors like strawberry or poppy seed; the posipka (crumble topping) is made with goat cheese.

This gingerbread cookie recipe is full of molasses and ginger flavor and the cookies stay soft for days! These gingerbread cookies are a holiday favorite.

These blackberry lemon poppy seed muffins are on a whole new level! Greek yogurt keeps them extra moist and creamed butter creates a wonderful soft texture.

These delicious blueberry cinnamon buns are baked snugly together in the tin to tear apart after being drizzled with icing and dotted with candied walnuts. Equipment and preparation: You will need a 23cm/9in round springform tin.

To this day, many old-timers believe the rich brown goodness of Boston Baked Beans is largely due to the earthenware bean pot, with its narrow throat and bulging sides. Lacking one of these pots one can use any deep earthenware casserole that has a cover.

Vegan Moroccan stew with tender butternut squash and protein-packed chickpeas & lentils. A wonderful plant-based dinner for the whole family!

Gnocchi is my absolute favorite dish to order at Italian restaurants! When I learned that I had celiac disease and would not be able to order gnocchi at my favorite restaurants anymore, I was crushed.

This recipe is my own spin on the baked pear and Brie sandwich served at The Farm of Beverly Hills. I first ate at The Farm with my husband when we were dating and, while I'm sure we had fun on the date, what I really remember about our outing was the baked pear and Brie! My recipe replaces Brie with lactose-free Monterey Jack and adds flavors courtesy of bacon, fig butter, and OJ. Serve this dish to wow guests from any zip code, including 90210.

Equipment: heavy-duty stand mixer with paddle attachment or a hand-held mixer; a 9-by-5-inch loaf pan, sprayed with canola oil or greased

CHEF'S NOTE: As an alternative to maple syrup, mix vegan cream cheese with a drop or two of vanilla extract, a dash of cinnamon, a little powdered sugar (optional; to taste), and nondairy milk until it has a runnier consistency.

I am one lettuce-wrapping son of a gun. Ninety percent of my brain capacity is filled with Rain Man-esque food equations on how I can make something low-carb, or as I prefer to call it, lower-carb. Using seaweed sheets, portobello mushroom "buns," and thinly sliced zucchini actually do the job quite nicely, but lettuce-wrapping is of course the easiest way.Every single time I make this dish, I find myself burying my head in the fridge all night, scooping and scraping for every chicken bit possible with my bare hands. Filling and healthy and freaking yummy No bacon. No cheese. No starch. I am almost embarrassed to say love it.

Adding the asparagus and peas to the slow cooker for the last 20 minutes of cooking and leaving the lid off ensures that the vegetables stay bright green and are perfectly done with- out getting mushy.

A simple 30-minute meatless sandwich made with tender chickpeas, crunchy roasted sunflower seeds, and a dairy-free dressing. Top with a garlic-dill sauce for healthy lunch bliss.

Chickpea Sweet Potato Stew is packed with healthy and wholesome ingredients, it's flavorful and warming, and can be ready in under an hour.

These are not your grandmother's chocolate chip cookies. This is the official recipe used by Chef Erich and Disney's Grand Floridian Resort and Spa.

This Chocolate Chip Salted Caramel Tart is rich and delicious! A chocolate chip cookie base is filled with salted caramel and topped with chocolate glaze.

These chocolate chunk sourdough cookies are a great way to use up some of your sourdough starter discard. Classic cookie taste with a slight tang!

These Chocolate Covered Brown Butter Krispie Treat require no oven time, just 7 ingredients, have no extra sugars, and take almost no effort to make.

A rich, moist chocolate cake — our take on a Brooklyn classic.

Using tahini in the filling instead of heavy cream helps keep sat fat in check. And tahini's subtle flavor won't overwhelm the chocolate in the way many nut butters might though cashew butter would be a good, mild substitute if you have it on hand.

One of my favorite desserts during the winter is strawberries dipped in whipped cream with some chocolate chips. It's simple, but absolutely delicious each and every time I make it. This chocolate trifle is some-what a fancier version to my favorite dessert – layers of strawberries, chocolate biscuit, whipped chocolate ganache and cream make a beautiful and so tasty dessert. It contains no flour what also makes it great for Passover. (adsbygoogle = window.adsbygoogle || []).push({}); Chocolate Trifle with Strawberry and Cream For strawberries:300-400 grams fresh strawberries3-4 tbsp. sugar30-40 ml. (3-4 tbsp.) brandyFor chocolate biscuit:2 large eggsPinch of salt50 grams

All the taste of a cinnamon bun in a healthy, fruit-packed smoothie.

This dish is very loosely based on a traditional Colombian dish called ajiaco. Somewhere between a soup and a stew, it's made from short ribs and chicken slowly simmered with three different kinds of potatoes that practically melt into the broth, their starch thickening and enriching it.My version is a more minimalist interpretation. I mix the beef and potatoes to create a cleaner, deeper, and more focused chicken flavor, then dress that up with nubby corn, juicy tomatoes, and creamy avocado bobbing in a spicy, tangy, lime-scented broth. It's still a bountiful and richly diverse meal, but a little more manageable-even on a weeknight.

"How can I make this lower in carbs and more delicious?" is what I ask when starting lots of my recipes. By replacing the traditional English muffin in Eggs Benedict with crabmeat, I can sleep knowing I have completed my goal. And is there anything worse than a bready crab cake? I hate fillers. (Well, food fillers; I'm all for the face ones, even if my face kind of needs the opposite.) Anyhoo… that running yolk seeping into your greens with the lumpy crab and red pepper sauce? The ultimate.

When I first made this dish, I fried the eggplant slices instead of broiling them. My thinking was that since I was cooking a meatless main course, frying the eggplant would make the dish richer and a little more substantial. And it did, making a colossal mess along the way. And it took me forever to fry 2 pounds of baby eggplant in batches in one skillet. But the combination of the golden eggplant braised with chickpeas, tomatoes, and garam masala until soft and velvety was such a hit, I knew I'd have to try the dish again using the broiler, where I'd make less mess and save time. Yes, the fried version was slightly better. But the broiled version was so much easier that it won out. Serve this over rice or with flatbread as a meatless main course, or as a side to grilled meats or fish.

For the first time ever, DoubleTree by Hilton is sharing the official bake-at-home recipe for the brand’s beloved and delicious chocolate chip cookie.

Strawberries add a fruity pop to the puddings. If you can't find fresh ones, add the same amount of frozen berries to a saucepan with about 2 ta- blespoons water, plus the vanilla and vinegar; bring to a boil over high, then reduce heat and simmer 5 minutes.

I started making faux-tandoori chicken in my tiny oven in the East Village back when I had my own one-woman catering business. It was great party food because most of the work was done ahead. I marinated small chunks of chicken in a spiced, aromatic yogurt puree, lined them up on skewers, then broiled everything just before serving as an hors d'oeuvre to be nibbled with cocktails. It was good hot, cold, and at room temperature, with mango chutney or Indian pickle for serving.In this version, I use bigger pieces of chicken still on the bone, roasting them instead of broiling. It makes for a highly aromatic, heady dinner that's more appropriate as an entrée than a party snack (though it's still excellent with mango chutney or Indian pickle for dipping). Serve it with basmati rice and dollops of yogurt, and maybe sliced cucumbers and tomatoes. Just make sure to plan ahead because the chicken needs to marinate for at least six hours or overnight.

Look for five-spice powder on the spice aisle or with the Asian foods in your grocery store. We love the spar- kle of sanding sugar used to coat the outside of the cookies, you'll find it in craft stores, Supermarket turbinado works well, too.

These delicate little corn cakes work well either on their own as a light summery meal, or as a fantastic starter to a more elaborate feast. They have a deep and especially sweet corn character that comes from pureeing kernels into the batter, which releases both their flavor and their starch, helping the pancakes come together. For a topping, cubes of fresh tomatoes fried in butter are juicy and rich. I've also skipped the tomatoes and sage and topped these with a little salmon roe, crème fraiche, and some fresh chives for garnish. It's a bit more festive and just as pretty.

In need of a healthy snack? Filled with wholesome ingredients, this fruit and nut muesli bread rounds recipe is perfect for a healthy snack.

This dish brings out the Jack Sprat in my relationship with my husband. Daniel adores pasta. I adore roasted cauliflower. So when I make this dish, I give him most of the pasta and only a few of the soft, nutty, browned florets. Then I take most of the cauliflower and only a few pieces of the fusilli. As long as I'm careful to divide the capers and pine nuts evenly, we both end up completely and utterly thrilled. Not to say this dish isn't just as terrific if you have a more normal relationship with both your dinner and your spouse. I'm just saying it really works for us.Feel free to substitute Brussels sprouts or broccoli for the cauliflower.

This simple sheet cake comes together in no time flat, but don't let that simplicity fool you—it's the perfect dessert for any holiday gathering, thanks to a bold dose of molasses and spices (plus buttermilk for a moist but fluffy crumb). Finish it up with a tangy dollop of cream cheese frosting or whipped Greek yogurt, either of which will offer the perfect counterpoint to the cake's earthy flavor.

This smoky, spice-infused chicken from St. Croix native chef Digby Stridiron is almost as good as a trip to the West Indies. for a less-spicy marinade, remove the Seeds from the habaneros. Let the chicken rest for the full 30 minutes for the most tender results.

Grilling not-quite-ripe stone fruit is a mouth- watering way to bring out its natural flavor and sweetness. Ancho chile has a rich, mild flavor. If you can't find it, use mild chili powder in its place.

Use full-fat coconut milk; you'll skim the cream to make the marinade and use the rest to infuse the rice with coconut flavor. Basting the chicken during grilling gets the skin doubly crisp-the sugars caramelize, sealing moisture and flavor into each piece.

A grill basket makes preparing this recipe and stress-free. Traditionally, African bird's eye chile, called piri piri in Swahili gives this dish extra heat. Find bottled piri niri sauce and crushed chiles at specialty grocers or online.

Coconut husks (and charcoal made from those husks) burn hot and clean, without imparting lots of smoky flavor into food. They are great for grilling fresh, meaty fish like tuna, which is quickly seared and only cooked to rare, and the charcoal is the fuel of choice in Fiji. Find coconut charcoal (such as Kratos) at hardware stores or online, or substitute hardwood lump charcoal.

No mention of the cuisine of the Maghreb (the region comprised and Morocco) would be complete without a recipe for this famous soup, which is eaten to break the fast each evening throughout the Muslim month of Ramadan. Although I wouldn't go as far as my friend Daudik, who says that harira “is without question the single greatest soup in the world possibly the universe," well, this is one wondrous potage. With flavorings drawn from an entire casbah's worth of spice stalls and vegetable markets, made hearty by round chickpeas and plump lentils and skinny little noodles and sparkling with fresh herbs, it's sweet and hot, optionally tart, gentle and hearty, sustaining. intriguing, and improbably floral. Most often it's made with lamb, but I've given a vegetarian base recipe, followed by a lamb variation. This soup can be either a starter or the main course. If you serve it as a main course, couscous is the traditional accompaniment. But it's also satisfying served over steamed brown basmati rice. Vegans: Use all olive oil instead of half-oil, half-butter, and skip the optional ege thickening, and this soup will make you one wonderfully satisfying exotic bowl.

Sometimes you need to get your chocolate fix on without getting your gluttony on. And these are just the little bites to do it. There’s NO added white or brown sugar, NO butter or dairy, and NO flour used. They’re vegan, gluten-free, grain-free, soy-free and you’d never guess they’re healthy. They’re a revamp of my […]

Extra flaky and buttery homemade chocolate croissants (Pain au Chocolat) are incredible warm from the oven. Recreate this French bakery classic at home with this recipe and video tutorial!

These soft and craggy honey wheat English muffins are completely homemade from a simple 8 ingredient no-knead dough.

Get Instant Pot Barbecue Pulled Pork Sandwiches Recipe from Food Network

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A simple pie with a biscuit-like, no-roll crust that is incredibly versatile: As is, it makes a lovely lunch or elegant side. Or turn the pie into a satisfying entrée with Fast Tomato Sauce (page 312) or The Simplest Yogurt Sauce (page 673). And it's perfect for entertaining, since you can bake it ahead and serve it room temperature or warm; cut it into thin wedges or bite-size squares and pass as an appetizer. Other vegetables you can use: collards, spinach (squeezed dry and chopped), broccoli, cauliflower, cabbage, mushrooms

While many recipes call for creaming the butter and sugar before adding eggs at Nathaniel Reid Bakery in St. Louis, Lee Lee Reid whips eggs and sugar together to aerate them, leading to the ultimate brownie consistency. A brownie will only be as good as the cocoa and chocolate used, so be sure to source the best, like Valrhona. For the cleanest cut, wipe off crumbs and spray your knife with cooking spray in between slices.

Light and delicious, this old-fashioned lemon pie takes dessert up a notch thanks to coconut in the crust, which boosts both flavor and texture. For the brightest hit of citrus use fresh- squeezed lemon juice.

Lemon Icebox Pie is a classic Southern dessert that's perfect for summer. It has crunchy graham cracker crust, and a deliciously creamy, tangy, lemon flavor.

Let the record show that I, Christina Dessertfortwo (legal name-change pending), am a huge fan of cookies that are baked and then rolled in sugar.  Cookies: full of sugar, check.  Cookies rolled in sugar?  Double check.  Make that double chin....

Lighter Creamy Broccoli Cheddar Soup: cozy, creamy, secretly full of vegetables, made simply in one pot, healthier, and totally delicious!

A SUREFIRE WAY TO SATISFY brunch guests, classic French toast casserole achieves its cozy profile from two sticks of butter plus a pint of half-and- half (not to mention more than 1 cup of sugar), de- livering a day's worth of sat fat in a single serving. We use a mix of whole eggs and egg whites and embellish the custardy filling with creamy mashed banana-all to keep calories in check without sacrificing richness. We reserve the butter for the walnut-studded topping for a decadent streusel effect. Frozen berries add a jammy, pie-like filling to the casserole while slipping in vitamins and an tioxidants (which studies show are comparable to or higher than those of fresh berries). This healthy. one-pan breakfast slashes almost 300 calories and better yet, is perfect for holiday hosting.Arrange bread cubes in a 13- x 9-inch glass or ceramic baking dish coated with cooking spray. Using a fork, mash banana in a large bowl until smooth. Whisk in milk, eggs, egg whites, maple syrup, vanilla, cinnamon, and salt until combined. Pour mixture over bread cubes; toss to coat. Sprinkle berries over mixture. Cover with aluminum foil; chill 8 hours or overnight.Preheat oven to 375°F.Combine walnuts and brown sugar in a bowl. Add butter; using your fingers, mix until crumbly. Remove foil from chilled bread mixture; sprinkle bread mixture with walnut mixture. Replace foil cover.Bake at 375°F until casserole is set, about 30 minutes. Remove foil; bake until golden brown, about 10 minutes. Let stand at room temperature 5 minutes.

Add tspn extra brown sugar.EXCELLENT GRILLED. put foil under until almost doKeep basting

Gentle, satisfying, and slightly sweet, this yellow curry is ultra-mild if you seed the chiles. It captures flavor notes from India, the West Indies, and Thailand. It's a good early-fall dish: Your farmer's market will still be overflowing with zucchini, the fall spinach should be in, and the sweet potatoes will be arriving. Pretty locavoracious—until you get to the and the canned coconut milk.Don't forget: You must marinate and bake off the tempeh first. The sauce thin; if you'd like it thicker, simply draw off a bit of the liquid, dissolve one or to teaspoons cornstarch in it, and whisk the slurry back into the hot, finished cum I like this with tempeh, but you could also do it with tofu. And a meatist might enjoy it with diced chicken breast or shrimp.

Even confirmed carnivores will love this meatless chili because it's rib-sticking thick. If you like, add a dollop of low-fat sour cream or nonfat plain yogurt to each serving. Or try it with minced scallions and a little shredded Cheddar. In any case, have bottled hot red pepper sauce on hand to pass alongside.

Navratan Korma Recipe with step by step photos. Navratan Korma is a rich aromatic vegetable curry made with nine ingredients.

Oatmeal and Chocolate Cookie Bars are sinfully rich. They're like an oatmeal cookie had a baby with a chocolate cookie and this bar is the result!

Old-Fashioned Apple Crisp - sweet, cinnamon-spiced apple filling with crunchy brown sugar and oat topping. This crisp is best served with caramel ice cream!

Jet-lagged during my first night in Madrid, all I wanted was to go to bed. But I was determined to try some tapas before falling asleep. I dragged myself to a bar near the Las Ventas bullring and ordered patatas bravas. Sleepy no more! Crispy and chewy, spicy and savory, and topped with a comforting garlic mayonnaise, they were gone in an instant. I had to make the dish at home. Though traditionally fried in chili oil, my recipe captures the same Spanish flavors without frying or jet lag.

Pavlova is crisp on the edges, chewy on top, and marshmallow soft and creamy in the centers. Pile high with lemon curd, whipped cream, and fresh fruit to make a naturally delicious gluten free dessert!

You can dust the bites in powdered sugar, coconut, almond flour, or ground nuts for more flavor and texture.

A quick and easy rough puff pastry recipe for deliciously crispy, flaky, buttery puff pastry that you can make from scratch in 30 minutes.

Frozen hash browns make it possible to whip up latkes in minutes. Enjoy the combo of crisp potato pancakes and a simple green salad for a light entrée, or serve alongside roast chicken or beef for a protein punch.

Traditionally prepared chicken stock, a.k.a. chicken broth, is a time-intensive affair, requiring several hours to become thoroughly infused with flavor from the bones and aromatic vegetables. By using a pressure cooker or multi-cooker, like an Instant Pot, you'll extract even more flavor and gelatin from those ingredients, and in a fraction of the time.

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.

A good way to flatten cookies is to place a sheet of wax paper on the cookie then press down with the bottom of a glass. The dough can be made ahead of time and frozen.

An easy moist pumpkin cake, perfect for crisp fall mornings.

Vegan pumpkin cream cheese bars that are also low fat and low calorie and gluten free

Pumpkin oatmeal muffins are the perfect fall breakfast or snack. Made with whole oats, pumpkin puree, and warm pumpkin pie spices. #theendlessmeal #pumpkinmuffins

TO MAKE AHEAD: Refrigerate for up to 1 day. This creamy dip has the texture of hummus but swaps chickpeas for roasted cauliflower. A head of roasted garlic gives it great flavor.

This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good.

Learn to make rugelach with flaky dough and chocolate fruit filling, a beloved Jewish dessert. Step by step photos. Kosher, Yiddish, Dairy.

EQUIPMENT 2 half sheet pans lined with nonstick liners such as Silpat or parchment; a baking stone OR baking sheet

While searching for information on Cushman's, I found the below recipe: Cushman's Bakery Scotch Cookies Secret' Scotch Cookie RecipeCream sugar, shortening, molasses and egg. Sift dry ingredients and beat in, along with the milk. Drop by tablespoonful onto greased sheets. Press down lightly with floured glass. Bake, but do not overbake.

Sourdough discard flatbread couldn't be easier to make. All you need are six simple ingredients, one bowl, and one pan to make this versatile flatbread.

This Sourdough English Muffin recipe is low effort and high satisfaction. It's made with ancient grain wheat and has plenty of nooks and crannies to hold butter and jam.

Bryan Ford is a baker at Ironside Bakery in Miami who incorporates his Honduran heritage and sourdough starter into everything he bakes. This recipe he developed for "sourdough-ish" babka takes a classic yeasted cake and gives it a slightly tangy punch.

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These spiced carrot cake cookies have all the flavors of richly spiced carrot cake, but in cookie form! Soft, chewy, extremely moist, and not at all cakey.

Smooth and custardy, silken tofu blends perfectly with the butternut squash and pumpkin to create the ultimate velvety texture. And thanks to its protein and fiber, the dish is quite filling--your family won't even know it's completely vegan.Heat 1 tablespoon oil in a 5- to 6-quart Dutch oven over medium- high. Add onion and apple; cook, stir- ring occasionally, until softened, 5 to 6 minutes. Add ginger, garlic, curry powder, nutmeg, cinnamon, and car- damom; cook, stirring often, until fragrant, about 1 minute. Stir in broth, squash, pumpkin, peanut butter, and brown sugar; cook until smooth and heated through, about 5 minutes.Transfer mixture to a blender; add tofu and salt. Remove center piece of blender lid; secure lid on blender, and place a clean kitchen towel over open- ing in lid. Process until smooth, about 45 seconds. Divide evenly among 4 bowls. Sprinkle with pepitas, and driz- zle with remaining 1 tablespoon oil. Sprinkle with cinnamon.

Spring rolls are my shit. Summer rolls, I can't lie... it took me a bit to warm up to them. I mean they aren't even fried? What is that about? But there is something so deliciously light and beautiful about them, and the rice paper wrappers get so good and chewy. I mean I barely even think about rolling pork belly into them.Also, I have no idea why, but I have really punctual friends. So to punish them, I throw them onto my summer roll assembly line when it's party time. You would (not) be surprised by how excited people are to roll when paid with cheap tequila.

EquipmentIngredientsSteps

If you like to bake—or even if you just think you might like to bake—we strongly encourage you to visit the baking aisle of any grocery store and pick up a roll of parchment paper. This oven-safe, heatproof paper is coated with silicon, giving it nonstick properties that are essential for lining cake pans, baking cookies and filled pastries, and in the case of this recipe, easily rolling out soft dough.

A hearty, one pan pasta dish loaded with tender orzo, bright bits of sun dried tomatoes, flavorful garlic and parmesan, lean, protein rich pieces of

The perfect soup for a cool fall day: roasted garlic, herbs and spices, and a wonderful sweetness from the sun dried tomatoes. As a bonus, all these ingredients are easily kept around your pantry to make any time! This recipe is inspired by Mary Berry’s tomato soup, but I’ve made it vegan here and it...Read More

This Moroccan recipe shows how to make authentic couscous tfaya with either chicken or lamb, sweet-and-spicy caramelized onions, and raisins.

Finally, a copycat recipe of that incredible Cheesecake Factory bread! These little honey wheat brown bread loaves are the most popular recipe on my blog!

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Sometimes harira is thickened at the end, in one of two ways. The flour method gives the soup a little more body, and is simpler. The egg-yolk method adds a rich, silky-creamy finish as well as thickness but is a bit trickier (and more caloric). Both of them are optional: Use one method or the other, or skip this step entirely if you like.

Cooked cauliflower transforms into a rich, luscious sauce when it's blended with soft- ened cashews. A high-speed blender will give you the creamiest results.CAL 324 / FAT 11G (SAT 2G) / CHOL OMG / CARBS 47G/TOTAL SUGARS 6G (ADDED OG) / PROTEIN 12G / FIBER 7G/SODIUM 524MG / POTASSIUM 611MG.Put a large pot of water on to boil.Combine breadcrumbs, parsley and lemon zest in a small bowl. Set aside.Add cauliflower and cashews to the boiling water, cook until the cauliflower is very tender, about 15 minutes. Using a slotted spoon, transfer cauliflower and cashews to a blender.Add pasta to the boiling water and cook, stirring occasionally, for 10 minutes. Add kale and cook until the pasta is just tender, about 1 minute more. Drain; return the pasta and kale to the pot.Add lemon juice, miso, garlic powder, onion powder, salt and 1 cup water to the blender; process until smooth. Add the sauce to the pasta and stir until well coated. Serve topped with the breadcrumb mixture.

No need to go to taco bell when you can make these loaded, vegan crunchwraps right at home! Fill with your favorite veggies and the best bean mix ever.

Any hearty bean can be used. Great northern white beans and black-eyed peas are a good combination.

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To make icebox cake, double whipped cream recipe and layer with Nilla Wafers.

Zucchini Lasagna Roll-Ups   makes about 6 servings   Ingredients : 4 large zucchini 15 oz ricotta cheese ¼ cup Parmesan che...