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Pretzel Almond Butter No-Bake Pie Crust

This recipe reads like a list of things that play well together no matter what: pretzels and peanut butter? Yes. Almonds and chocolate? Yes. Whipped cream and… well, everything? Obviously. Add it all together and the result is a decadent dessert worthy of any special occasion. The pretzel-almond butter crust works well with any number of fillings. Chocolate mousse, vanilla pudding, or caramel ice cream would all be delicious. Serving just to adults? Try folding some amaretto (an almond-flavored liqueur) into the whipped cream for an extra grown-up treat.

Sweet Potato-Almond Hummus

Fact: No store-bought hummus can compete with a homemade one. This hummus goes beyond plain chickpea with sweet potatoes and some interesting spices. There’s a little heat from cayenne and a “what is that?” element from ground cumin. Surrounded by colorful crudités—may we suggest radishes, Persian cucumbers, and carrots?—this is an elegant starter perfect for parties. Any leftovers would be delicious with toasted and oiled pita, layered in a grilled chicken sandwich, or dolloped onto a vegetable grain bowl.

Shaved Rainbow Carrot Salad With Pomegranates and Pistachios

The sweetness from the raw carrots pairs well with the slightly tart pomegranate molasses and the subtle heat from the crushed red pepper. The beauty of rainbow carrots is captured perfectly in a shaved salad, and little sparkly red pomegranate seeds adorn it like jewels. Large multicolored carrots can be found in 2-pound bunches or bags at many supermarkets, and you’ll certainly find them at the farmer’s market. This salad tastes the same with regular carrots, too. Shaving the carrots is easy: after you peel the dirty outer layer from the carrot, just keep peeling long fresh strands into your salad bowl.

Marinated Beet Toasts With Yogurt

Toast, once reserved for breakfast, is now one of the tastiest beginnings to an appetizer or side dish. Spread with ricotta, mashed white beans, or hummus, drizzled with olive oil and finished with salt and pepper, it's a 5-minute hit. We took it one step further and topped thick slices of whole-grain bread with yogurt, marinated beets, and crunchy radishes for a game-changing dish you'll be making again and again. To amp up the yogurt, we added a bit of prepared horseradish, which gives it a peppery bite. Vaccuum-sealed cooked beets means this recipe comes together in just 20 minutes.

Ginger-Almond Sauce

Combine almond butter with spicy ginger, brown sugar, and chili-garlic sauce and voila! This is a versatile, go-to condiment that’s perfect for dipping vegetables in or pairing with grilled meats. The sauce is spicy and nutty with some heat from the fresh ginger. Almond butter adds body and richness to this tasty dipping sauce. Feel free to store in the fridge for up to a week, since the sauce keeps well. Shopping tip: Look for a brand of almond butter that has no added sugar, such as Barney Butter or Justin’s.

Soufflé Pancake with Miso Mushrooms

There are two kinds of breakfast eaters: ones who like savory best, and ones who like sweet. For the savory loves, pancakes can be a disappointment. Enter the savory pancake! Here, a Japanese-inspired souffle pancake is cooked in a large format, similar to a frittata, and gets intense flavor from tamari, spicy ginger, and toasted sesame oil. All that is topped with sautéed scallions, bok choy, and mushrooms, which are tossed with deeply-flavored miso, an umami flavor bomb. Serve with sriracha for spice, if desired.

Red and Green Chilaquiles

What does chips plus eggs plus chicken plus a richly-flavored tomato sauce equal? A delicious meal any time of day, that’s what. To make the chilaquiles, you’ll turn regular corn tortillas into cumin-spiced chips. Those get mixed into a tomato-chicken base and topped with fried eggs and spicy jalapeños. This version doesn’t call for any cheese, but crumbled cotija would be right at home here. Serve right on the table with lime wedges and some light, refreshing beers.

Poached Eggs With Chile Butter and Yogurt

For a recipe to be good, it tells you how to get the intended meal on the table. But for a recipe to be great, it teaches you something that you can take away. This recipe fits the bill. You’ll make a chile butter that not only tastes delicious drizzled over poached eggs, yogurt, and pita, but would be equally at home stirred into pasta, drizzled onto store-bought hummus to fancy it up, or tossed with roasted vegetables. Plus, once you’ve got the hang of the method, you can experiment with different spice and flavor combinations.

Bacon, Egg and Beef Hand Pies

First off, anything wrapped in puff pastry is destined to be delicious. Second, anything with both bacon and a saucy ground beef mixture is similarly going to be a homerun. Topped with an egg and baked all together and you’re in for an incredibly decadent breakfast. Since these take a bit of preparation, they’re great for a weekend brunch or dinner. An arugula salad with a mustardy vinaigrette would be a welcome addition to cut through the richness. And if it is weekend brunch, why not go for a pitcher of mimosas, too?

Chard and Herb Frittata With Cherry Tomatoes

So often egg recipes recommend serving a green salad alongside to cut through richness and add a healthful element. Here, there’s no need, since this egg-dish does double duty: it is rich and satisfying, but also gets in a hefty serving of greens. There’s both Swiss chard, plus a cup each of chopped parsley and cilantro folded into the frittata. Any leftovers would make a killer breakfast sandwich. Layer with a spicy mayo (just stir hot sauce and mayo together) and pile onto buttered toast. Bonus points for throwing some bacon or sausage into the mix.