Sure, you could enjoy your turkey au naturale, or you can spice it up with a dollop of homemade and hearty stuffing, one of Thanksgiving's quintessential foods.
Thanksgiving is all about the company, the food (of course) and getting cozy after seconds or thirds. These butternut squash soup recipes will warm you and your guests right up — and they're delicious too! From Good Housekeeping
There’s only so many weed brownies one person can stomach on 4/20, but sweet potato fries are the perfect savory alternative. Lighter and healthier than the traditionally sugary edibles we’re used to, these baked fries are vegan, gluten-free, and paleo-friendly. Opt to infuse your own cooking oil at home using avocado oil or olive oil, or for an easier alternative, ask your dispensary if it sells pre-infused oils.
Halloween has earned itself a bad reputation for kicking off unhealthy habits that last for the rest of the year. Once you get started, it’s hard to stop. But this holiday doesn’t have to set back your healthy lifestyle. We’ve partnered with nutritionist and wellness coach Dorit Jaffe of Whole Healthy Glow to create these six-ingredient cookies, because the scariest part of Halloween tends to be the indecipherable foods we put in our bodies. These flaky and light coconut shortbread cookies will have you shamelessly standing by the snack table, with no queasy stomach the next day. ...
Editor’s Note: We asked Edible Piedmont Publisher Fred Thompson to share the North Carolina fare he’ll be making on Super Bowl Sunday in honor of the Carolina Panthers. To make an incredible Southern lineup even better, author and craft beer expert Anne Fitten Glenn reveals the best local brews to pair each dish with, plus more widely available beers outside Carolina.
By Lisa Houston and Anne Fitten Glenn for Edible Aspen Editor’s Note: We asked Edible Aspen Publisher, Lisa Houston, to share the Colorado spread she’ll be making on Super Bowl Sunday to cheer on the Broncos. And no Game Day menu is complete without a quality local brew. Craft beer expert Anne Fitten Glenn gave us a list of the best Colorado picks (plus more widely available brews) for each recipe. There is no better way for Coloradan’s to celebrate the Broncos going to the Super Bowl than with flavorful and filling appetizers, complimented by craft beer from over 200 of the state’s micro-breweries.
In the last few years, food stadiums have become must-haves at any self-respecting Super Bowl parties. For those not familiar, a food stadium is exactly what it sounds like — a structure resembling a sports stadium, but rather than fans, players, and refs, there are dips, chicken wings, and more of your favorite game-day foods.
Sometimes a salad just won’t do. Fill up on these tasty lower-calorie dinners that are surprisingly hearty — and on the table in 45 minutes or less. Find more dinners with 400 calories or less at Food.com More from Food.com: The 37 Recipes We’re Crushing on Now Pears, 20 Ways 26 Light Comfort Food Recipes 16 Superfoods with Surprising Health Benefits
Pizza, wings, and beer are all great Super Bowl party offerings, but dips are the ultimate football-watching food. While the actual game is the most exciting part of the Super Bowl for most, the snacks are a close second.
At one point this past summer (a point that I’m not particularly proud of), I ate burgers for dinner for an entire week straight. In my defense, I was on a burger-high from discovering Ashley Rodriguez’s special burger sauce, had just discovered that my Emergency-Use-Only Fire Escape doubled as the perfect Burger-Eating Nook, and was doing “research” for an article. My recipe was simple and unchanging: I layered buns swiped with Ashley’s sauce, a freshly-ground patty, a tomato slice, onion rounds, and arugula.
If you’re one of the millions of movie buffs that will tune into the 73rd annual Golden Globes on Sunday, you’re going to need some snacks to get you through the more than three-hour awards show, hosted by wise-cracking comic Ricky Gervais.
I love going all out for the holidays, but what I don’t love is being stuck in the kitchen at my own party. I used to think I had to slave away to be the hostess with the mostest. But the truth is the best parties are the impromptu ones, when you can whip up a few finger foods, shake up some cocktails and mingle with your friends all night long.
These holiday wreaths will make a festive display. Light and crisp in texture and flavored with fresh lemon and herbaceous thyme, they taste as good as they look.
I was so excited to receive a copy of Purely Elizabeth’s new cookbook, aptly named “eat purely.” I’ve long been a fan of Elizabeth’s granolas and oatmeals packed with goodies like organic puffed amaranth, organic quinoa flakes, organic millet flakes, chia seeds, and more – and often stuff them in my bag during last minute travels. This recipe makes about 30 cookies but you can easily half it! INGREDIENTS 1 cup Purely Elizabeth Ancient Grain Original Oatmeal 1 cup almond flour ¾ cup millet flour ½ cup olive oil ¼ cup maple syrup ½ cup coconut sugar 3 tablespoons chia seeds ½ tsp Himalayan sea salt raspberry chia jam 1 cup frozen raspberries Chia seeds maple syrup METHOD For the chia jam: Warm the raspberries or let defrost to room temperature. Use the back of a fork to mash together with about a tablespoon of chia seeds and sweetener to taste. Set aside for a few minutes until the chia seeds begin to expand.
This week, we’re spotlighting recipes from Tacos: Recipes and Provocations by Alex Stupak and Jordana Rothman (Clarkson Potter). Stupak is the owner of Empellón Cocina, Empellón Taqueria, and Empellón al Pastor in New York City. Try making the recipes at home and let us know what you think! Photograph: Evan Sung By Alex Stupak and Jordana Rothman Deviled Egg Tacos with Sikil Pak Makes 12 tacos It’s peculiar that hard-boiled eggs are such a crucial part of Yucatecan cooking; you don’t see much of them elsewhere in Mexican cuisine.
This recipe is from Heartlandia: Heritage Recipes from Portland’s The Country Cat by Adam and Jackie Sappington (Houghton Mifflin Harcourt) of The Country Cat Dinner House & Bar in Portland, Oregon. Try making the recipe at home and let us know what you think! Photograph: John Valls By Adam and Jackie Sappington Brined and Smoked Thanksgiving Turkey Serves 8 I’m proud to say that I’ve never cooked a turkey the traditional way in my entire life. Here’s why: When you break down the whole bird into parts, you can cook each part in the most forgiving and painless way possible.
Nicole Bernard Dawes knows salsa. The founder and CEO of Late July Snacks produces healthy flavors of tortilla chips that are all organic and free of GMOs. Flavors like nacho chipotle, jalapeño lime, and bacon habanero are delicious enough to be devoured on their own.
There are few activities in this world that are as comforting as autumnal cooking, especially when you utilize all of the produce now in season. One of our favorites: Spaghetti squash. It’s one of those foods you can use in so many dishes — in its basic form, as a substitute for pasta under sauce, or even as an ingredient in crepes. It’s also packed with vitamins and minerals, including vitamins C and B6 and potassium.
Makes 4 servings Ingredients: 2 cups (480 ml) water 1 cup (192 g) brown lentils* Schmaltz for cooking (See page 135) 2 pounds (896 g) cremini or button mushrooms, sliced 2 large onions, chopped 1 pound (448 g) chorizo 1 bunch chard, ends trimmed, leaves chopped Instructions: In a medium pot, bring the water to a boil.