With this technique for making a quick green salad, I guarantee you and your family will start eating more greens! Using only 5 ingredients and in just 5 minutes, you can whip up a killer green salad any night of the week without relying on bottled dressings. The secret, my friends, is in the bowl. (Hop straight to the Video or Recipe)
Beware: this is the silkiest, creamiest, most luxurious chocolate sauce OR chocolate fondue you’ll ever make! Made with just chocolate and cream (with a touch of vanilla and salt), it comes together in mere minutes. You can even drink it as hot chocolate, which will change your life forever. (Sorry!) [Plus: New video below!]
This streamlined, from-scratch, naturally sweetened sesame chicken will blow… your… MIND! Lightly fried chicken gets tossed in a lightly sweet and deeply savory glaze that kicks take-out out of the park. I’ve put together a video showing the whole process below.
You know how grain bowls are all the rage? Forget them. In the dead of winter, you need a soup bowl. What’s a soup bowl, you ask? Good question, since I just made it up. Basically, you take the same concept of a grain bowl, which layers grains with different flavors and textures, but here the base is a thick and creamy (but vegan) sweet potato soup, which gets topped with a mound of rice, frizzled kale, tart green apples and crunchy peanuts. The soup is delicious on its own (that’s how my kids prefer it), but it’s made even better by the toppings.
Imagine a family of vibrant, crunchy shrimp summer rolls wearing warm, snuggly cashmere sweaters… (Is it a problem that I often envision my food as people?). These “winterized” summer rolls are filled with shrimp, carrots, beets, avocado, cilantro and mint, then dipped into a thick and creamy peanut sauce that feels like a mink coat over a bikini. They’re a delicious and refreshing wintertime meal or appetizer, with just enough gusto to keep you satisfied.
You know how sometimes you taste something and it makes you dance? (Or maybe that’s just me?) This is one of those times! This crispy, sweet, giant butternut squash “latke” cake is my new favorite appetizer (or breakfast, lunch or dinner). It’s flavored with ginger and cinnamon, cooked until caramelized, and then cut into wedges. It’s served with a creamy garlic-lime yogurt sauce, spicy watercress and chopped pecans. Cue the dance music!!
Did you know that you can make homemade lasagna from start to finish in under an hour?! This lightened-up skillet lasagna, brimming with mushrooms and spinach, forgoes béchamel sauce for an easy broth base and is finished with fontina and fresh ricotta. Rather than getting layered in a casserole dish, the whole thing is made right in a skillet. I’d argue it’s even more tantalizing than the properly stacked version—it’s seductively unkempt, like Julia Robert’s hair in Pretty Woman (without the wig, of course).
These Moroccan Lamb Stuffed Squash are my new obsession. With a succulent lamb filling that’s seasoned with garlic, ginger, cumin, coriander, cinnamon, mint, cilantro and pine nuts, and a crispy brown-butter breadcrumb and feta topping, they embody everything I love about fall—they’re fragrant, comforting and sweet, as fitting on a weeknight table as on a special occasion menu.