Category: New recipes

A super easy and relatively brief fermentation technique gives this hot sauce a briny, kimchi-like flavor. We only ferment the mixture for 2 to 3 days (many recipes go for a couple of weeks), then blend the combo of jalapeño, onion, garlic, and salted water until perfectly smooth. Deploy the sauce anywhere you’d use your favorite Louisiana-style hot sauce—drizzled onto eggs, tacos, sandwiches, roasted veggies, grilled steak, and more.

This southern American dessert is a classic for Kwanzaa celebrations. Five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise, and Szechuan peppercorns that can be found in the spice aisle of most supermarkets. If five-spice powder is unavailable, use pumpkin pie spice.

YieldServes 6 (serving size: about 3/4 cup)We love roasted cauliflower in salads because it adds texture and nuttiness, as well as a fair amount of protein and fiber. Composed salads like this one are more thoughtful than fussy. They’re also more about what’s left out (no ubiquitous cherry tomatoes or carrots) than what’s included, with each ingredient chosen to match the Indian-inspired flavor profile.

YieldServes 16 (serving size: about 1 tablespoon)Our vanilla maple syrup is the perfect two-ingredient recipe to wow a crowd without a lot of work. Vanilla bean pods are essential here, as using an extract or powder won& 39;t pack as much of a flavor punch.Ingredients1 cup maple syrup1 (3-inch) vanilla beanNutritional InformationCalories 50Fat 0gSatfat 0gProtein 2gCarbohydrate 14gFiber 0gSugars 13gAdded sugars 12gSodium 0gCalcium 2 Potassium 0 How to Make ItPour maple syrup into a saucepan.

Step 1Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.

Step 2Wrap potatoes in aluminum foil. Bake potatoes at 350° for 1 1/2 hours or until tender, and discard foil. Let stand 10 minutes; peel. Place flesh in a large bowl; discard skins. Mash flesh with fork. Stir in fat-free milk, 1/4 cup sweetened condensed milk, sugar, butter, 1/2 teaspoon cinnamon, vanilla, and salt.

YieldServes 8 (serving size: about 1 cup)Frozen, fruity, and boozy, this next-level margarita will be the star of any summer soiree or Fourth of July cookout. Roasting peak-season strawberries intensifies their sweetness and elevates the flavor. Aquafaba, the viscous fluid from canned chickpeas that you normally rinse down the drain, has become the silver bullet to making plant-based whipped topping.

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Gently smashing fresh cucumber slices helps them absorb much more of the vinaigrette, almost as if they’ve been marinating overnight. It’s a popular technique in many parts of Asia because cucumbers take on sweet, sour, and spicy flavors so well. Start with firm cucumbers and smash with about as much force as you’d smash a garlic clove to remove its papery skin (the slices should be just slightly broken down, not pulpy).

Since you can never have enough great takes on chicken salad, why not add a hearty new spin on the classic? Apples and chicken are the headliners of this salad, but the herbs and nuts are the unsung heroes. Hazelnuts add toasty crunch to the filling, though you can substitute toasted walnuts or pecans, if you prefer.

Step 1Heat a large Dutch oven over medium-high heat. Add oil; swirl to coat. Add onion; sauté 4 minutes. Add potatoes and ginger; cook 2 minutes. Add stock, salt, black pepper, cinnamon, and beans; bring to a boil. Cover, reduce heat, and simmer 20 minutes. Place half of potato mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

YieldServes 8 (serving size: about 1 cup)Instead of the fluorescent red cocktail garnish, fresh cherries take center stage in this refreshing sipper. Macerating the cherries in sugar first helps to soften their thick skins and release their juices, which become gorgeously syrupy in the pan. Make the basil- and ginger-infused syrup up to a week ahead and refrigerate.

How to Make ItStep 1Slice tempeh lengthwise into 8 (1/4-inch-thick) slices.Step 2Heat oil in a large nonstick skillet over medium. Place tempeh slices in skillet, and cook until golden-brown, 3 to 4 minutes on each side.Step 3Meanwhile, stir together 1/2 cup water, minced onion, soy sauce, rosemary, oregano, 2 minced garlic cloves, and 1/8 teaspoon black pepper in a small bowl.

YieldServes 4 (serving size: 1 sandwich)The wide surface area of your grill is perfect for a big batch of summer vegetables. Even though everything cooks at once, each vegetable, from slender green onions to meaty eggplant, takes on just the right amount of char. Cut the vegetables lengthwise into planks (long, 1/2-inch-thick slices) so they’ll be easier to maneuver.

Many seasoning blends now offer low- or no-salt options, making spice rubs an easy, instant way to spruce up quickly seared chicken, seafood, or steak without overdoing the sodium. Cajun seasoning is a balanced blend of garlic powder, paprika, dried herbs, and ground red pepper. We pair the steaks with a fun twist on fresh salsa: firm, tart green tomatoes, starchy hominy, crisp bell pepper, and basil.

YieldServes 4 (serving size: 1 chicken breast and about 1/3 cup tomato mixture)Browned butter is the quick cook’s best-kept secret: Less than two minutes in the pan caramelizes the milk solids in butter for a fragrant, nutty note in any dish. Try not to chop the tomatoes too finely; you want them somewhat chunky so they’ll break down in the sauce faster, but you also want them to retain some shape.

Welcome to grilled salad season. After all, why should meat and fish get all the live-fire love? A quick char adds smoky depth and a glossy finish to crisp romaine hearts, making them the perfect base for fresh summer fixings. Our guacamole dressing is a riff on green goddess dressing, only requiring 2 ingredients and mastering the less-is-more summer motif.

YieldServes 4 (serving size: 4 ravioli and about 1/2 cup spinach)Wonton wrappers are the convenience item you never knew you absolutely needed. Beyond traditional wontons (usually a filling of ground chicken, scallions, and sesame oil), try any sweet or savory filling and bake, sear, or simmer. The wrappers are delicate, so handle gently and be careful not to overfill.

Chef Tim Love likes to use guajillo chile powder here, which provides moderate heat and lightly toasted flavor. Cayenne or chipotle powder will work here as well. Make sure the grill is very hot when you add the watermelon, or the slices will steam instead of caramelize and char. Kosher salt is fine, but if you have Maldon sea salt, it’s even better, adding a little crunch with each briny burst of flavor.

Prepared slaw mix has gone beyond traditional cabbage to include shaved broccoli and even Brussels sprouts, making it a great quick side for busy weeknights. Broccoli slaw is as endlessly adaptable as any package of mixed greens: Try it with a creamy yogurt dressing, a rice vinegar–sesame oil vinaigrette, or a warm curry powder–cumin vinaigrette.