Total Time2 Hours 35 MinsYieldServes 6 (serving size: about 3/4 cup)Cashew milk is one of the thickest nut milks, with a mild flavor that makes it ideal as a plant-based swap in this classic sipper. Compared to store-bought versions, our nog has about half the calories and 2/3 less sugar per serving.
This meal is simple yet so impressive, perfect for a season full of casual entertaining that starts well before Christmas and New Year’s. Luxurious lemon curd is the secret to a fantastic glazed salmon; your guests will be in awe. You can also substitute honey for equally delicious results. A big batch of buttery mashed potatoes starts as a side tonight, then is incorporated into portable casseroles (’tis the season for potlucks, after all).
Braised short ribs are an iconic holiday comfort food, but that doesn’t mean vegetarians have to miss out! In this recipe, butternut squash (our vitamin A-packed, cold-weather favorite) stands in for beef, getting a long, slow braise in a savory, herb-heavy vegetable broth, yielding fork-tender “steaks” that get smothered in the quick-simmer sauce.
The texture of this cake is ethereal—it’s moist and airy, yet filled with rich flavor from the macadamia nuts and almond flour. Keep in mind, if you use our formula for homemade almond flour, you won’t have a gluten-free product. If you want a gluten-free option you can purchase store-bought almond flour—just check the label to make sure the only ingredient listed is almonds.
YieldServes 1 (serving size: 1 pork chop, 1 cup brussels sprouts)If you’re looking for a hearty, simple, satisfying meal that you can make without a lot of excess fat, the air fryer is your friend. Here we serve up a crispy pork chop and some sweet, flavorful Brussels sprouts for a winter dish that is as delicious as it is easy to make.
ByJulianna GrimesJanuary 2011If you like chile paste, try Thai Coconut Chicken. One of our readers loved the sauce so much that she served it as a satay sauce after adding a little peanut butter. This is a thin sauce, so if you prefer a thick sauce then you may want to reduce it before serving. You shouldn& 39;t let chicken breasts marinate for hours.