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.
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Step 1Heat a large skillet over medium. Add oil to pan; swirl to coat. Add onion, and cook, stirring occasionally, until translucent, about 4 minutes. Add cumin, coriander, paprika, cinnamon, and garlic; cook, stirring occasionally, until garlic is soft and spices are fragrant, about 1 minute. Transfer to a 5- to 6-quart slow cooker.
We love the look and texture of raw shaved vegetables: tender, crisp, and thin enough to quickly absorb a vinaigrette. Zucchini is usually available year-round, but you can also substitute mixed greens. Serve this alongside Sheet Pan Beef and Black Bean Nachos.
Start your holiday meal with a simple yet gorgeous beet tart, topped off with tangy goat cheese, crunchy hazelnuts, and flaky sea salt. Par-bake the crust to get a lovely raised edge (what forms the shell of your tart) and ensure that the bottom will be cooked through. If you or your guests are not beet fans, substitute sweet potatoes: Wrap 4 (4-ounce) sweet potatoes in parchment paper, and microwave at HIGH 3 minutes; then cool, peel, and slice.
Photo: Allison Miksch; Styling: Lindsey LowerSmeared on toast, pancakes, waffles, or oatmeal, this fragrant honey-lemon whipped goat cheese is the perfect light and fluffy addition to your most basic foods. Grated lemon rind adds a hint of citrus and a gorgeous pop of freshness. Top with fruit for an extra sweet kick.
YieldServes 12 (serving size: about 1/2 cup)This classic casserole straddles the line between side and dessert (indeed, we’ve enjoyed the leftovers both ways). We dial down the sugar to steer the dish back to savory territory, and add a crunchy oat and nut topper for texture. A final drizzle of maple syrup just before serving gives the casserole a lovely sheen.
If making ahead, keep the potatoes warm by placing in a heatproof bowl, covering with plastic wrap, and setting over a saucepan of gently simmering water. This setup, called a bain-marie, will keep potatoes moist and warm without scorching them on the bottom. A ricer finely breaks up the cooked potatoes without activating the potato starches, which could make the consistency gluey.
Step 3Place bread in a food processor; pulse until coarse crumbs form. Stir in parsley, 1 tablespoon oil, garlic, and 2 tablespoons cheese.Step 4Heat remaining 2 tablespoons oil in a 10-inch cast-iron skillet over medium. Add onion and mushrooms; sauté 8 minutes. Stir in flour; cook 1 minute. Stir in stock, milk, and sherry.
How to Make ItStep 1Dissolve yeast in warm milk in the bowl of a stand mixer fitted with the paddle attachment; let stand 5 minutes. Add butter, honey, 2 eggs, chopped sage, and orange zest to milk mixture; beat at low speed 1 minute or until combined. Weigh or lightly spoon flours into dry measuring cups; level with a knife.
Photo: Greg Dupree; Styling: Lindsey LowerBraised greens aren’t just for Southern soul food. Once stirred into a fragrant broth of coconut milk, curry powder, garlic, and fresh ginger, they become wonderfully silky and aromatic, what might rightfully be considered comfort food in East Asian cuisine. Since the greens are already cooked, they only need to be warmed through in the sauce.
Wild salmon has less saturated fat, fewer calories, and 5 to 10 times fewer contaminants and persistent organic pollutants (POPs) than farm-raised (in early studies, POPs have been linked to impaired brain development, type 2 diabetes, and obesity). There& 39;s no need to give up all farmed salmon, and eating some is always better than none.
Total Time1 Hour 30 MinsYieldServes 12 (serving size: about 2/3 cup)We give the classic holiday side a special fall spin with diced fresh apple, toasted pecans, and dried cranberries. For the vegetarians at your table, you can substitute vegetable stock for the chicken stock. Raisins and walnuts can work in place of the cranberries and pecans.
The brine is all you need for this fantastic bird. While the bourbon seems generous, it will impart a very subtle flavor in the meat once all the water is added. If you want a more intense smoke flavor, add a handful of soaked applewood chips to the grill. For a deeply bronzed, almost mahogany look, brush the skin with a mixture of water and honey each time you rotate the bird.
What makes this sauce extraordinary isn’t the orange liqueur, though it rounds out the tart and sweet flavors beautifully. It’s the whole fresh cranberries reserved before cooking and stirred in just before serving. You might think the fresh berries would be too tart without simmering—we did too—but the result is simply outstanding: jammy sauce punctuated by pops of tart, juicy berries.
Our take on Paula Wolfert’s daily “gritty”—the opposite of a smoothie thanks to all the nuts, seeds, and spices. The walnut-flaxseed combination adds 2,000mg omega-3s to this satisfying sip, along with a pleasantly nutty balance to the sweet mango and bright citrus. Yogurt lends tangy good-for-the-gut probiotics, and fresh turmeric adds a bright, peppery zing.
Heat oil in a Dutch oven over medium-high. Add onion, carrot, and celery; cook, stirring often, 5 minutes. Add sausage; cook, stirring often, until crumbled and no longer pink, about 3 minutes. Add stock, lentils, thyme, and bay leaves; bring to a boil. Cover and reduce heat to medium; simmer until lentils are tender, about 20 minutes.
Using cheese-filled tortellini as the noodle here adds more flavor than plain pasta; a hint of miso further enriches the broth. You’ll sometimes find miso in your supermarket’s produce section, near the tofu; it might be on the Asian foods aisle on the shelf. For the least expensive option, pick up miso at an Asian market.
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.
Bring vinegar, pine nuts, sugar, crushed red pepper, salt, and bay leaves to a boil in a small saucepan over high. Reduce heat to medium-low; simmer until nuts are translucent around edges, 20 to 25 minutes. Chill for 1 day or up to 3 days before serving. Store, refrigerated, in an airtight container for up to 2 weeks.
Walnuts have to be one of the richest and most luxurious ways to make nut butter. Espresso and vanilla add depth and sweetness to the roasted walnuts, and the whole thing comes together quickly in a food processor. If you& 39;re looking to vary it up, try this basic recipe for a simpler version. Walnuts are packed with healthy fats, and high in B-6 and magnesium, but they& 39;re also a little high in saturated fat, so use this spread sparingly.
How to Make ItStep 1Prepare the caramel: Cook 1/2 cup granulated sugar, 3 tablespoons water, and corn syrup in a small saucepan over medium-high, stirring constantly with a whisk just until sugar dissolves, about 1 minute. Bring to a boil. Boil until mixture is a deep amber color, 7 to 9 minutes, gently swirling pan occasionally and brushing sides with a wet pastry brush as needed to wash any crystals from side of pan.