Studies show, or at least we’re pretty sure they would, that we spend way too much of our precious time hassling with outdated meal-prep gadgets and cooking methods. Slicing garlic with dull knives, mixing up measurement conversions, finding that fresh banana irrevocably browned—we’ve all been there. But there is a better way.
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A well-packed measuring cup is “close enough,” but tripling the recipe with a precision scale can save a lot of ingredients and time (and make your food turn out better, to boot). So why risk it when the Escali Arti sits so handsomely at the kitchen counter, ready to measure both dry and liquid ingredients? Its low profile allows you to leave it out, and an easy-to-clean surface wipes right off.
Don’t botch recipes by trusting that salt or spice container to shake out right. Instead, grab the perfect pinch out of this dapper Wood Salt Cellar from Terra Bella. An Italian walnut base and pewter swivel lid dress up any kitchen counter, making this an excellent gift for your favorite chef or Salt Bae.
Chuck the tough-to-handle tongs and get straight to the point. Salad Hands lets you toss and serve salads in a snap, then tines slide onto the bowl for easy access. Super-strong and sustainable flat-grain Moso bamboo offsets salad greens for a healthful aesthetic.
This zester is a godsend in a world full of dull, gummed-up gadgets that somehow can’t mince garlic, but can get your finger, no problem. This rust-free, stainless steel version has a strong, grippy handle and a unique tooth design that zests with precision to get the flavorful rind while leaving behind the bitter pith. Works for ginger, garlic, spices, cheese, and more.
This tumbler should live right next to your coffee maker if caffeination on the fly is your thing (and a lap full of hot coffee isn’t). With a double-walled vacuum design and an ice cube–ready wide mouth that’s great for cold drinks, it fits right into most cupholders and is also leakproof if chucked in the backseat or jostled around in a shoulder bag. Stainless steel means excellent taste, and BPA-free materials ensure healthy hydration.
Pineapple lovers who avoid the tough-to-prep fruit best not sleep on this labor-saving gadget that makes peeling and slicing as easy as opening a bottle of wine. This handy device slices as it hollows, cutting right up to the rind as you twist. You’re left with a juicy cylinder of rindless fruit sections and less mess.
Make life a bowl of pitted cherries with the squeeze of a handle. Bonus: Oxo’s handy pitter works on olives, too.
Sick of bugging Alexa for cooking conversions, or the flour-handed back and forth from cutting board to Google? Attach this label to the fridge or a smooth surface nearest your meal-prep station for accurate ingredients and tastier outcomes. Wipes clean to restick anywhere.
Peel and devein shrimp in one (maybe two) fell swoops: This cleaner’s articulated blade arcs with the shape of the crustacean, forcing its way through the shell to remove the whole thing with little more than a swipe of the thumb.
Garlic and ginger: We’d never eat without them if it weren’t for all the prep work—not to mention the cleanup. This tool helps slice the thinnest waifs of garlic or ginger with a back-and-forth slide. To shred, flip it over and do the same.
Homemade dressings are tastier and fresher, but who wants one more thing to clean up after all that cooking? Skip a few steps with this combination measuring cup, mixer, and server.
Great for the outdoor kitchen or campsite, the Roccbox bakes pizza to perfection using wood (which imparts a nice smoky flavor) or gas. A safe-touch silicone jacket protects hands and surfaces.
Why does produce go bad so quickly? It’s those pesky escaping gases. As it turns out, absorbing them with a carbon filter keeps fruit and veggies fresh far longer.
This sharpener holds knife blades at just the right angle as you swipe them through. Because there should never be a dull moment in the kitchen.
Remember when the hot-air popcorn popper was the latest craze in every kitchen? Cuisinart’s bringing it back with a device that pops up to 10 cups in less than three minutes for a snack that’s quicker than stovetop and healthier than microwave.
Before you go on your next grocery shopping trip, consider heart-healthy options for your meals.
February is National Heart Month — so what better time to put a little extra effort into changing your diet and focusing more on the health of your heart?
Heart disease is the leading cause of death in the United States, according to the Centers for Disease Control and Prevention.
ADD THESE HEART-HEALTHY FOODS RECOMMENDED BY EXPERTS TO YOUR GROCERY LIST
Spend time learning more about your heart and begin habits to continue throughout the year for an overall healthier lifestyle.
Here are a list of heart healthy foods to keep in your fridge or pantry.
Dark leafy greens
Olive oil
Avocados
Berries
Beans
Salmon
Whole grains
Walnuts
Flaxseed
Grapes/grape juice
Papaya
Dark chocolate
Almonds
Potatoes
Pomegranates
1. Dark leafy greens
Dark leafy greens include veggies like spinach, kale and collard greens.
Isa Kujawski, MPH, RDN, founder of Mea Nutrition LLC, says consuming these vegetables helps to protect you against cardiovascular disease because they’re packed with nutrients.
Dark leafy greens are high in fiber and micronutrients, which help to keep your heart healthy.
Spinach, kale and collard greens are all examples of dark leafy greens that have a positive impact on your heart health.(iStock )
2. Olive oil
Incorporate olive oil into your recipes when you’re able to in order to keep your heart strong.
Erin Kenney, MS, RD, registered dietitian and CEO of Nutrition Rewired, recommends putting olive oil into your salads or adding to homemade hummus as opposed to just heating it and using it to cook.
Olive oil is full of antioxidants, polyphenols and vitamins, all of which are good for your heart, says Kenney.
SURPRISINGLY HEART-HEALTHY FOODS
3. Avocados
No matter how you eat your avocados, they assist in improving your heart health.
Mash them for your favorite homemade guacamole recipe or spread them over your morning toast and receive the same nutritional benefits.
Amy Adams, RDN, LDN, says that avocados are a great source of monounsaturated fats plus potassium and magnesium.
All of these things, Adams said, are good for keeping a healthy blood pressure.
4. Berries
Berries are sweet, refreshing and contain lots of vitamins, minerals and antioxidants.
Though eating more fruit in general has a positive impact on heart health, according to Kristi Ruth, RD, LDN, blueberries are at the top of the list when it comes to heart healthy fruits. Blueberries are high in antioxidants, including anthocyanin, which is very good for the heart.
There are many fruits that are good for heart health, but blueberries are one of the best.(Fabian Sommer/picture alliance via Getty Images)
5. Beans
What food lowers cholesterol, blood pressure, inflammation and helps with digestive wellness? Beans.
Beans, according to Kujawaski, are great for the heart, mainly because of the high fiber content. They also contain plenty of vitamins, minerals and phytochemicals.
6. Salmon
Did you know that high-fat fish such as salmon can decrease your risk of death by cardiac arrhythmias? Cardiac arrhythmia is an irregular heartbeat that can lead to death.
The omega-3 fats that are found in fish reduce inflammation, says Kenney. She recommended eating two to three servings of high-fat fish per week, which includes salmon, but also herring, anchovies or mackerel.
If fish isn’t your cup of tea, fish oil supplements are also a good option that can provide similar benefits.
EDUCATE YOURSELF ABOUT HEART DISEASE AND PARTICIPATE IN WEAR RED DAY DURING FEBRUARY, AMERICAN HEART MONTH
7. Whole grains
Whole grains are great for heart heath. Whole grains are also fairly easy to incorporate into your diet since they can be consumed so many different ways.
You can do so by switching to whole grain pasta, brown rice or wheat bread.
Kristin Gillespie, MS, RD, LD, adviser for Exercisewithstyle.com, said whole grains have the opposite impact on your body that refined carbohydrates do.
Refined carbohydrates increase the risk of heart disease, while whole grains protect the heart.
Making some switches to whole grain products, like whole grain pasta and wheat bread, can help protect your heart. (Chapeaux Marc/AGF/Universal Images Group via Getty Images)
8. Walnuts
What makes walnuts stand out among other nuts in terms of heart health is their high percent of omega 6, omega 3 and polyunsaturated fats, according to Adams.
Whether you eat these on their own, or mixed with other nuts, trying to incorporate walnuts into your daily food intake can have a good impact on your heart health.
THE WORST FOODS FOR HEART HEALTH, ACCORDING TO EXPERTS
9. Flaxseed
Flaxseed is a great source of omega-3, according to Ruth, who also said it is high in fiber and lignans. Both lower the risk of cardiovascular disease.
If you are stumped on how you can incorporate flaxseed into your diet, mix it into your oatmeal or blend it into a smoothie.
10. Grapes and grape juice
The Concord grape used for 100{d2b09b03d44633acb673e8080360919f91e60962656af8ade0305d5d8b7e4889} grape juice has polyphenols, which has been associated with improved blood flow.
You can get lots of health benefits through sipping on some grape juice.(Anne Cusack/Los Angeles Times via Getty Images)
Simply drinking grape juice with breakfast is an easy, juicy way to assist in a healthy heart.
11. Papaya
Papayas could have a major positive impact on health.
They are high in lycopene which shows protective activity against the risk of heart attacks, among other things.
Papaya can be added to smoothies, on top of salad or on a yogurt parfait.
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12. Dark chocolate
Chocolate can be very good for you when enjoyed in moderation, of course.
Dark chocolate, specifically, contains numerous health benefits, including lowering your risk of both heart disease and diabetes, according to Mayo Clinic. Dark chocolate also helps prevent blood clots, improves memory and lowers cholesterol, according to the site.
PUMPKIN BREAD WITH DARK CHOCOLATE CHIPS AND ALMOMDS: TRY THE RECIPE
13. Almonds
Almonds are filled with monounsaturated fats and fiber, which help protect against heart disease, according to Healthline.
Almonds are high in monounsaturated fats and fiber, which help lower your risk of getting heart disease.(Lorenzo Di Cola/NurPhoto via Getty Images)
While almonds are great for your health, consume in moderation if you are trying to lose weight, as they are also very high in calories.
14. Potatoes
Potassium helps to lower your blood pressure and potatoes are full of it, according to health.com.
Potatoes are also high in fiber, so including them in your diet could lower your risk of heart disease.
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15. Pomegranate
Pomegranates have lots of polyphenols and anthocyanins that assist in keeping a healthy heart, according to health.com.
Pomegranate seeds can be added to smoothies, salad or even in an alcoholic drink.(Jakub Porzycki/NurPhoto via Getty Images)
Some ways to add pomegranate seeds to your diet are by mixing them into smoothies or even in cocktails like sangria.
Add them to your salad or use them to top off your yogurt.
Of course, you can also eat the seeds as is when removed from the peel.
Whether your day was long, cold or both, sometimes you just need a comforting meal to cozy up with. From our best stew recipes to a cheesy baked pasta, homemade dumplings to hotdish — a midwestern specialty that takes Americana comfort foods to the next level with a crispy-crunchy topping of either Tater Tots or mozzarella sticks — our best comfort food recipes are sure to soothe your soul and warm you from the inside out.
In the spirit of comfort, we’re rounding up, not just a handful, but over 70 of our favorite recipes that we promise will hit the spot. Some require a slow-cooker, some have multiple steps and some only use one pan or pot (aka less cleanup!). How’s that for a little tranquility?
Here you’ll also find recipes that feature beef, lamb, poultry and vegetarian dinners, which are suitable whether you’re planning your meals in advance or need to prepare dinner at the last minute. There are fuss-free recipes when you’re short on time as well as more involved recipes that are slow and methodical (which provides another form of comfort). A few ingredients that you’ll definitely want to stock up on: stock or broth, breadcrumbs, butter, a few boxes of pasta, a wedge of aged cheese like Parmesan, root vegetables and a bottle of wine. Plus, you’ll need a casserole dish or a skillet, as nearly all of them are made to be family-friendly. We’ll provide the best recipes so that you can choose the happy ending. For a truly relaxing (and delicious) experience, light a candle and crack the spine of an enthralling book. You deserve it.
Hotdish is a dinner time staple across the country, but mainly throughout the Midwest — and it’s a proven hit for a reason. A mixture of ground beef, veggies and a can of creamy soup are topped with a starch (usually crispy tater tots) to create an over-the-top weeknight casserole. What’s better than tater tots, you ask? Mozzarella sticks, of course!
Making traditional enchiladas is a bit of a process, so we’ve made a few smart shortcuts that promise delicious results. To save time, use store-bought red enchilada sauce, cooked seasoned ground beef and a can of mild green chiles.
In under 30 minutes, recreate this takeout favorite with flank steak, broccoli, red bell pepper, garlic and green onions. Serve it over steamed rice for an easy family-friendly meal.
This saucy nacho dish is perfect for the days when you feel like changing up your usual weeknight dinner or want to impress dinner guests. Not only is this recipe incredibly straightforward, but there’s also tons of room to be flexible. Use plant-based meat crumbles instead of the ground beef or use other seasonal vegetables in place of the mushrooms, bell pepper and zucchini.
“The Pioneer Woman” Ree Drummond gets creative with her choice of noodles in this deconstructed lasagna soup. “The soup is delicious, the noodles are big and bold and the ricotta ‘dumplings’ are such a yummy treat,” she says. “It’s perfect for when you can’t decide between soup and lasagna!”
This moist, juicy cut of pork basically cooks itself in the slow cooker or a pressure cooker — all you need to do is add a few aromatics and spices (smoked paprika, ground cumin and cayenne pepper), then toss it with your favorite store-bought barbecue sauce and you’re set.
It’s hard to resist the savory and comforting flavors of shepherd’s pie. From the velvety gravy and tender vegetables to fluffy mashed potatoes, each bite is a taste of the ultimate comfort food. This dish can be served family-style in a large baking dish or individual-sized crocks.
A giant pot of beef stew is the ultimate comfort food. Searing the beef until it’s super dark and sautéing the tomato paste before adding any liquids will result in a deeper flavor with very little effort. It’s a great make-ahead comfort food and can easily be portioned and frozen for busy winter weeknights.
This recipe actually comes from Dylan’s husband’s great-grandmother from Sicily, who taught it to his (very Irish) mother how to make the perfect meatball. Light, flavorful and fluffy, they’ll start to fall apart if they sit in sauce too long, so eat up.
There are more than a few ingredients that make the marinade for this fuss-free pork special: white wine, soy sauce, brown sugar, Sriracha, mustard, rice wine vinegar, garlic and orange zest. Despite the large number of ingredients needed, this recipe couldn’t be easier to make. Leftovers, if there are any, are perfect for sandwiches.
Pozole, one of Mexico’s most iconic dishes, was first prepared by the Aztecs hundreds of years ago. The word “pozole” has Nahuatl (the language of the Aztecs) origins and means “foam” (pozolli in Nahuatl). It is thought to be a description of the appearance of the cooked hominy which, when properly prepared, puffs up and opens like a flower. These days, you can find pozole made with pork, chicken or even seafood.
This sandwich is the most iconic dish in all of Philly, and for good reason. It’s a handheld, uber-satisfying bite of steak, peppers, onions and cheese. If you can’t make it to the City of Brotherly Love to get an authentic cheesesteak, this homemade version will satisfy your cravings … and then some.
Green eggs and ham get a clever twist in this hearty stew. White beans are cooked with savory ham and fresh leafy greens, then served with a perfectly cooked fried egg on top. It’s a versatile dish, which makes it great for clearing out your pantry and fridge.
Nkatsenkwan, as this dish is known in Ghana, is most frequently eaten with fufu (pounded green plantain), but you can also serve it with boiled yams, cassava or even rice. It’s also delicious served on its own with a sprinkling of gari (fermented, dried and ground cassava). Peanut butter may seem like a surprising ingredient for stew, but it adds so much nutty flavor and silky texture to the dish.
If there’s anything that can make preparing spaghetti and meatballs more enticing, it’s cooking them with ease using a slow-cooker. This recipe makes a generous amount of meatballs, so pick up some rolls, a box of pasta or a loaf of crusty bread and enjoy them for days to come.
The tender pastry on this pie make it oh, so delicious. Want to know the secret? Instead of using diced potatoes in the stew filling, they’re riced and folded into the pie dough along with salted Irish butter. The filling is meaty and rich, which is a delicious contrast to the buttery topping.
It doesn’t get much more Irish than a pot of beef stew slow simmered with Guinness. Smoky bacon, sweet red peppers, fresh herbs and tender cubes of butternut squash make this humble dish a bit more refined. But in its essence, it’s still a traditional, warm and comforting Irish farmhouse-style dinner.
This recipe makes a simple ham and cheese sandwich totally decadent, thanks to the rich bechamel sauce. It is a classic and one of Katie Lee Beigel’s favorites, especially on a cold winter evening.
This super nostalgic recipe is an ode to Hamburger Helper and can be pulled together with ingredients that are likely in your pantry and fridge, such as ground beef, garlic and onions, beef stock, cheddar cheese and pasta.
Ready to try the best beef stew ever? This flavor-packed, one-pot version is incredibly easy to make. Ketchup, which adds a touch of sweetness and extra body, is the secret to balancing the bold, rich beefy flavors.
This recipe, which calls for store-bought ravioli, Italian sausage and marinara sauce, is a staple in Laura Vitale’s household. “This recipe was born from leftovers, and every time I make it, it’s slightly different depending on what I have on hand,” she says. “My sister begs me to make this for her when she comes out. It’s become a real family favorite, plus nobody can resist a mini ravioli!”
Anthony Contrino understands the desire to warm up with a hot bowl of soup in the winter. “When the weather gets chilly, I love coming home to my apartment, lighting the fireplace and enjoying some leftover soup,” he says. “This recipe is one of my favorites and I make it by the vat. If you are going to freeze the leftovers, cook the pasta separately and do not add it to the pot of soup until you’re ready to serve.”
A combination of Irish whiskey, sharp mustard and sweet honey create a marinade for these outstanding pork chops. Once the chops have rested, the marinade is then boiled down to a sticky, sweet finishing sauce. Serve alongside buttery herbed carrots and classic champ mash for dinner.
Thanks to the short prep time, this brisket is a low effort but high reward recipe. It slow cooks for nearly six hours until the meat is so tender, it’s practically falling apart. Use the leftovers to make tacos, sandwiches and more throughout the rest of the week.
Life is a bit more fun when you break the rules, and this double cheeseburger does just that. With double the cheese, a juicy patty piled high with sweet and spicy candied bacon and a tomato-y jam, this is the perfect burger for a richly flavored comfort meal.
“This version in particular is a favorite of mine because the celery adds a nice, fresh crunch and releases liquid which makes the filling more juicy. I like to make them small so that they’re one-bite wonders,” Kathy Fang says about these irresistible dumplings.
Forget the boxed soup mix — this casserole gets enough flavor without it. But don’t worry about losing that simple shortcut: Even without the soup-mix timesaver, it still comes together in a snap! All you need is 15 minutes to chop and mix the ingredients in the slow cooker.
“If I’m looking to host a soul food-inspired dinner, I make this incredible fried chicken and hot honey mustard dipping sauce recipe,” says Will Coleman.
“This recipe is one of my cozy meals that I love to pull out during the winter because each bite is more comforting than the last. The combination of chicken and broccoli — along with the savory, creamy sauce — is absolutely irresistible,” says Jocelyn Delk Adams.
Alfredo sauce is usually made with a combination of butter, starchy pasta water, heavy cream and Parmesan cheese. This lighter version introduces puréed cauliflower and almond milk, plus the expected pasta water and cheese, for a better-for-you pasta dish that’s as appealing as the original version.
Not only can this chicken and rice casserole be made ahead and frozen, but it’s also a brilliant way to get your kids to eat their vegetables. Bake it for 30 minutes and serve.
Adam Richman gives chicken stew a vibrant change of color in this warming recipe. “I think most people are used to the traditional brick red spicy, smoky chili that we all know and love,” he says. “But in New Mexico, I was introduced to this delicious variation on the theme. The color is bright, it’s still rich but oddly refreshing due to all the greens used in it.”
With star anise and lemongrass, the broth in this ramen is more reminiscent of a pho-style soup. Pro tip: when making noodles at home, use baking soda and the result will turn out springy and tender.
This slow-cooker dish is the bell (pepper) of the ball! Stuffed with whole grains (leftover brown or wild rice works!), protein-packed ground turkey, savory feta and colorful veggies and herbs, these peppers hit the mark. They’re loaded with nutrition and are so easy to make
This is a quick but just as cheesy version of chicken Parm — no deep-frying required! Melissa Clark’s daughter loves it with a big green salad on the side, so you know that it’s kid-tested and approved.
This is not your usual one-pot stew. Bell and poblano peppers, tangy tomatillos, sweet dried apricots, briny olives and lemon juice make this easy chicken dish amazingly flavorful. Serve it with bread, rice, quinoa or simply on its own.
This extra-crispy, oven-fried chicken is the ultimate dish for fried chicken lovers everywhere. The buttery cracker crust provides a salty-yet-sweet flavor that’s hard to resist.
This dish is pure comfort food — lean Bolognese is packed with ground turkey, bell peppers and mirepoix (celery, carrots and onions). Make the sauce and serve it over spaghetti squash, zoodles or whole-grain pasta — eater’s choice.
These baked chicken and ricotta meatballs are lighter than their beefy counterparts and don’t require a lot of work. Baking them cuts down on the cook time and eliminates a huge mess, so all you’re left with is just one mixing bowl and sheet pan to clean at the end — and, most importantly, 20 delicious meatballs.
A combo of two of Molly Yeh’s favorite dishes (hotdish and chicken pot pie), this recipe is everything you could ever want on a cold winter’s day. It’s got tater tots — need we say more?
This is a classic Taiwanese recipe that is perfect for an easy and speedy supper. It’s called three-cup chicken because traditionally it uses one cup of soy sauce, one cup of rice wine and one cup of toasted sesame oil. It is a foolproof, inexpensive recipe for a fabulous family meal.
Melissa Clark puts leftover chicken to good use in this spicy soup. It’s a great mid-week meal, as it’s so cozy and comforting, while still being packed with nutrients. It’s extra easy to make since the soup is made of mostly pantry ingredients and leftovers.
This meatloaf is light in texture but bold in flavor. When combined with Siri Daly’s favorite potato recipe and cooked on just one sheet pan, it’s an award-winning dish.
“Growing up in India, biryani was one of my favorite family meals,” says Palak Patel. “The robust flavor of a variety of spices like cumin, coriander and garam masala bring warmth and heat to the biryani. The saffron and milk add color and aroma.”
This recipe transforms a traditionally individual dish into a family-friendly, shareable meal. The biscuit topping is a fun and flaky touch that makes it all the more delicious.
“When I tell my kids we’re having chicken for dinner, they always ask if it’s ‘the good chicken,'” says Elizabeth Heiskell. “‘Yes, the good chicken,’ I reply, and the celebration begins. This is the chicken breast that’s gussied up and gets them excited.”
Two family-friendly entrées come together for one genius bite. Ground chicken is mixed with Parmesan, breadcrumbs, basil and garlic, then stuffed with mozzarella and shallow-fried until crispy.
When regular chicken noodle just doesn’t cut it, add some zesty flavors to change things up a bit such as spicy curry paste, creamy coconut milk and a squeeze of lime. The crisp veggies and tender noodles also add lots of satisfying textures to this exciting dish.
“One of my favorite Italian meals of all time is chicken piccata. For those that have some food allergies or are looking for a low-carb option, this version is gluten-free and dairy-free while still being rich with flavor. The coconut cream creates the ideal, creamy piccata sauce,” says Kevin Curry.
A quick peek in your pantry will prove that you can whip up this chicken soup in no time. All you need are jalapeño peppers, diced tomatoes with chiles, ground cumin, ground paprika and chicken stock.
The best part about this recipe is the combo of savory, umami and nutty flavors from the caramelized onions, Worcestershire sauce and Gruyere, Asiago and Parmesan cheeses. With bites of buttery, crunchy panko throughout, it’s hard not to crave this unique take on a classic.
Lasagna typically isn’t a weeknight-friendly dinner — that is, until now. Save time with no-boil noodles, which are layered with store-bought marinara sauce, ricotta, mozzarella, herbs and peas.
Who doesn’t love cheese toast? This version is energizing with jolts of brightness and flavor from the chile and peppers — a perfect pick-me-up any time of the day that can easily be adjusted based any diners’ heat preferences.
Creamy, cheesy scalloped potatoes are a Sunday side dish that no one can resist, and now this traditional party-pleaser is even easier when you make it in the slow cooker. Who knows? This simple hands-off method might even convince you to make this indulgent, elegant comfort food part of your weeknight dinner rotation.
This smoky three-bean chili recipe celebrates all there is to love about the classic dish, but happens to be completely vegan and super-affordable at that — two things that come in handy when cooking for a crowd, some of whom may not eat meat.
“I used to sit at the kitchen table finishing my homework as my mom would whip something like this together for all of us to eat as we all finished up our respective activities,” says Sarah Thomas about this nourishing (and easy to make) dish.
Any recipe from Nikki Dinki’s cookbook, “More Veggies Please,” is packed with smart tips about how to get kids to eat more veggies. For these plant-based tenders, she uses an eggplant purée to increase tenderness while infusing a naturally smoky flavor into each bite.
This recipe is a home run for people who are worried about walking away from the table unsatisfied. It’s great for large groups and can be served year-round. We promise, you won’t miss the meat.
Store-bought gnocchi are one of Ree Drummond’s go-to ingredients for quick meals. The meatless marvel is both a cinch and a revelation: soft and tender gnocchi pillows roasted on a sheet pan with a variety of veggies and topped with Parmesan and basil.
This is one of Padma Lakshmi’s favorite stews because it’s both hearty and healthy. It’s adapted from a dish originating in North India called rajma, which is made with kidney beans, but swapping those out for white beans gives it a buttery, creamier texture. Serve it in a bowl over rice or with warmed tortillas.
Lasagna is always a crowd-pleaser, but Al Roker’s stands out for being packed with vegetables — he uses a colorful mix of red bell pepper, zucchini and yellow squash. Leftovers will be a welcome sight for lunch the next day.
You don’t need permission to dig into macaroni and cheese for dinner tonight. This one is extra creamy, thanks to a combination of cream cheese, two types of cheddar cheese, sour cream and heavy cream.
Chickpeas and other legumes are packed with fiber and plant-based protein and therefore deeply satisfying and healthy. The spices in this recipe are not just belly-warming and flavor-enhancing but also help the digestibility of the legumes, which can be challenging for some. This dish improves over time so make extras and freeze for a quick and delicious weeknight dinner.
This savory one-pot meal fuses the iconic flavors of Ikaria with the faintest hint of sweet fennel. As is customary in Ikaria, a small amount of olive oil is used to sauté the vegetables, then a generous drizzle finishes the dish. This practice is instinctively brilliant: Heat breaks down the oil, so saving most for a final drizzle assures its rich flavor and maximum health benefits.
We’ll never say no to ordering dinner, but making some of our favorite takeout meals at home can be even more satisfying. A bevy of vegetables including dried shiitake mushrooms, napa cabbage, carrots and scallion are tossed with fresh egg noodles. Feel free to add beef, pork or chicken, too.
A deep, flavorful veggie stew is a must in the cold weather. This wintry take on ratatouille is loaded with sweet potato, parsnip and sage sausage. Be sure to serve it with a side of crusty bread for dipping.
Loaded with beans, quinoa and veggies, this Mexican-inspired stew is guaranteed to make mouths water! This dish is vegan, but it also tastes great with shredded chicken.
Laura Vitale never makes this stew the same twice. It’s always changing based on what’s on hand, and is always comforting and filling. If you keep a rind or two of Parmesan in your freezer, add it at the beginning of the simmering stage to infuse your stew with delicious, cheesy flavor.
Lidia Bastianich gives French onion soup an Italian makeover. Mushrooms add an extra layer of earthiness to the soup while slow-cooked caramelized onions add deep flavor. Toasty bread, melty fontina and nutty Grana Padano provide the perfect crunchy, cheesy topping.
Sometimes comfort meals need to be nostalgic. This recipe is inspired by Stouffer’s macaroni and cheese and delivers a creamy, comforting bite with a consistency that’s slightly more set than a stovetop version, thanks to a final bake in the oven.
This article was originally published on TODAY.com
Crisp days and dark, chilly evenings indicate November phone calls for hearty dishes that pack lose-masses of flavour but also heat the soul. While wintertime is approaching, you can find still an abundance of tasty elements developed listed here in the United kingdom to get your palms on. Discover what requires to be on your searching list this month down below.
What fruit and veggies are in year in November? Brussels Sprouts – Brussels sprouts as soon as acquired a bitterly lousy rep, but no more time. Offered that they are steamed, boiled or roasted right up until just tender, they’re an uncomplicated, rapid and dependable veg to have on your supper plate. Creamy, cheesy sauces get the job done really very well with their texture and flavour, like in this gratin.
Butternut Squash – Even though out there yr spherical, autumn is the finest time for butternut squash. It can be steamed and microwaved (excellent if creating a puree) but roasting caramelises its purely natural sugars, bringing out its flavour to the fullest. If you happen to be a bit baffled on how to tackle it at first, abide by our simple butternut squash planning strategies.
Cauliflower– A lot more functional than supplied credit rating for, forget dull boiled florets and whizz up raw cauliflower to make a very low-carb rice, or roast it total with a spicy rub for an sophisticated vegetarian centrepiece. Acquired a surplus of the stuff? Learn how you can freeze cauliflower, much too.
Chestnuts – Sleek, comfortable and sensitive in flavour, if you are blessed more than enough to are living near sweet chestnut trees, go decide some! Chestnuts are fantastic employed in stuffings and nut roasts, and, of program, are a seasonal favourite when simply roasted. Just be confident to reduce a cross in the pores and skin right before placing them in the oven, to prevent them from exploding.
Kale – Avoid acquiring pre-shredded kale and invest in it entire, as this indicates you can slash out the woody, tricky stems entirely and just use the leaves. Braise, steam or blanch for 8-10 mins until finally completely tender.
Parsnips – Parsnips are not just for Xmas. Roasting parsnips provides them the most elaborate flavour of all the cooking techniques and are a amazing addition to a roast, bangers and mash or pie. Leftovers can be blitzed to a creamy soup, whilst you can grate raw parsnip into cakes, just as you would carrot. Pears – Pears should be perfectly ripe suitable at this time of calendar year, but if you have bought some that are a little on the challenging aspect, there is an easy repair. Pop into a bag with a banana and the fuel supplied off by the banana will velocity up the ripening procedure.
Pumpkin – From mini munchkins to colossal Cinderella specimens, pumpkins are a lot more than just a Halloween prop. Roasted in wedges, they are a delightful side. Pumpkins make the velvetiest soups, but are also great in sweet dishes as well, like these scrumptiously basic scones. Learn how to put together your pumpkin appropriately with our how-to guide.
Red Cabbage – Cabbage is an amazingly cost-efficient veg, as it’s moderately priced, goes significantly and retains nicely. Shredded into a slaw, it companions well with wholegrain mustard, although it can be cooked little by little with spices, sugar and a tiny crimson wine vinegar. Both equally are great accompaniments to a thickly-sliced baked ham.
Swede – Swedes usually are not the most well known of all the root veg but they’re really incredibly straightforward to cook dinner. Tasting somewhere in between carrot, cabbage and potato, chop it into batons, toss with oil and roast to make chips, or boil and mash it for a tasty, fluffy aspect dish with sausages.
Also in period in November are root veg like beetroot, celeriac, Jerusalem artichokes, onions, salsify and turnips. Bitter and fragrant chicory, fennel and leafy Swiss Chard are candidates for turning into warm salads. Autumn’s leeks, savoy cabbage and wild mushrooms can be sautéed in butter and relished with meat.
Winter fruits start off to make their once-a-year visual appearance too, all of which need to have to be cooked: cranberries go excellent in crumbles, elderberries (which are toxic if eaten uncooked) insert a sweet, pretty much vanilla flavour when utilized with other fruit in jams, and bitter quinces can be stewed or preserved.

 Cajun cake is a moist (tremendous moist!) cake that was born on the bayou in Cajun country. You can locate this cake all over Louisiana. The Cajun dessert is so moist for the reason that of the coconut pecan topping that soaks into the very hot cake. If you’re a cake lover, you will not be dissatisfied if you make this sweet Cajun cake recipe.

The cake batter is designed with all-intent flour, granulated sugar, baking soda, a pinch of salt, crushed pineapple with its juice and eggs. The batter bakes in the oven for about 30 minutes. When the cake bakes, prepare dinner the coconut topping on the stovetop by stirring together brown or granulated sugar (brown sugar gives it a deeper depth of flavor), evaporated milk, butter, pecans and coconut. Holes are poked into the scorching cake so the topping can soak deep down into the cake. Delish!

You could stir in some floor cinnamon or vanilla extract into the cake batter and/or coconut topping. Whilst we like a superior king cake, this is a exciting and sweet different for your Mardi Gras celebration. Provide the uncomplicated Cajun cake heat, at home temperature or chilly from the refrigerator.

 Delicacies: American 
Prep Time: 10 minutes 
Prepare dinner Time: 35 minutes 
Full Time: 45 minutes 
Servings: Can make 1 cake

 Components

Cake


3 cups all-intent flour

1 1/2 cups granulated sugar

2 teaspoons baking soda

big pinch of salt

1 can (20 ounces) crushed pineapple (do not drain)

2 eggs

Topping


3/4 cup brown sugar or granulated sugar

2/3 cup evaporated milk

1/2 cup (1 stick) butter

1 cup chopped pecans

1 1/2 cups flaked coconut

 Here is how to make it:


Whisk with each other the flour, sugar, baking soda and salt in a mixing bowl. Stir in the undrained pineapple and eggs. Combine until eventually just mixed. Pour the batter into a greased and floured 13×9-inch baking pan. Bake in a preheated 350-degree F oven for about 30 minutes.

Although the cake is baking, mix the sugar, evaporated milk and butter in a saucepot. Carry to a boil and cook dinner, stirring consistently, for 2 minutes. Stir in the pecans and coconut.

Take away the baked cake from the oven and promptly poke holes all more than it with a wooden skewer, then pour the coconut topping in excess of the leading. Unfold to include the cake totally and allow it soak in.

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The pancakes of Pancake Day look – and taste – different across the globe. It might be known as Shrove Tuesday, but for culinary reasons I prefer the French translation – “Fat Tuesday”. While the day may be fat, the French crepe is a “a slimmer, more elegant, more luxurious” version of the “ordinary British pancake”, says Felicity Cloake. For sweet crepes, she adds a pinch of salt to the batter to balance out the sugar. Whisk only until smooth – it should have the consistency of single cream.
But if a fluffy, American-style stack is more your style, you’ll need some bicarb soda and buttermilk to start the pancake party (note, this is different from a waffle party). The combination of leavening agent and fermented milk creates fizz and bubbles, resulting in light-as-air pancakes, best drowned in maple syrup, if you’re feeling hedonistic, or a berry compote, if you’re easing your way into Lent. (If berries are on your mind, see that punnet of blueberries through to Ravneet Gill’s blueberry pancakes, too.)
More french toast than pancake, torrijas have come to be associated with Lent in Spain and variations abound in Spanish-speaking countries, including Mexico and Venezuela. Benjamina Ebuehi’s recipe for torrijas sees white bread steeped in a heady mixture of egg yolks, milk and sugar (yes, it’s essentially custard), with the slices fried in butter, sprinkled with more caster sugar and best served cold, as per tradition.
Torrijas, a Spanish fried custard bread snack best served cold. Photograph: The Guardian
In India, some in the Catholic community make coconut pancakes. The recipe calls for a vanilla-scented batter that’s fried, filled with a textural combination of fresh grated coconut, jaggery, nuts and sultanas, and then rolled into sweet little cylinders.
Malasadas, found in Hawaii, Guyana and parts of Portugal, are not pancakes but doughnuts dusted with lemon zest and sugar. They are, however, free of corners, circular in shape and – importantly – eaten to mark the beginning of Lent.
History dictates that Shrove Tuesday pancakes came from followers needing to use up luxury, perishable goods like milk, eggs and butter. It does, however, mean that vegans and the gluten-intolerant are excluded from the pancake celebrations. Enter: kabalagala, Ugandan banana pancakes. They’re not exclusively made for pre-Lent feasting, but they are made with ripe bananas and cassava flour, then deep-fried. The result? Pikelet-sized snacks that are crunchy on the outside and soft in the centre. Try your hand with Sophia Musoki’s five-ingredient recipe.
