One-Bowl Peanut Butter Cookies + 4 Variations
When it comes to peanut butter cookies, there are two approaches you can take: the traditional drop cookie method of creaming butter and sugar and stirring in flour, or the 5-ingredient flourless approach, which relies on just peanut butter, sugar, eggs, vanilla, and salt. We considered both for our brand new peanut butter cookie recipe, but quickly landed on the flourless approach: the ingredient list is shorter, you can mix it all up by hand, and you can load it up with peanut butter for bold, nutty flavor. To keep the cookies from tasting too sweet, we opted for natural peanut butter (look for jars with no added sugar) and cut back on the total amount of sugar in the recipe. The result are peanut butter-packed cookies with crisp edges and chewy centers that are sure to be your new go-to.
Wilted Sesame Spinach
Wilted spinach can be kind of boring. But a nutty mixture of tahini, maple syrup, and tamari yields a creamy result with an unexpected flavor. Using sesame oil to cook the spinach imparts an assertive sesame flavor, but if you only have olive oil on hand, that works just as well. Saucy in nature, let the flavorful juices run into whatever you’re serving it with on the plate—like a rich salmon filet or juicy sliced steak.
Spiced Carrot Salad
Reminiscent of a Moroccan carrot salad, this shredded carrot salad gets seasoned with a warm garlicky, cumin-spiced oil with a spicy kick. The citrus-plumped raisins add bursts of sweetness throughout. You don’t need to buy an herb bunch if the carrots come with the leafy greens attached. Carrot tops are commonly used the same way you’d use other herbs, so go ahead and roughly chop—they’re packed with potassium, too.
Miso Roasted Radishes
Good-for-your gut miso and apple cider vinegar coat the colorful and peppery radishes before they hit the heat of the oven. The shallots soften and caramelize beautifully for a melt-in-your-mouth contrast to the crunchy radishes. If your bunch comes with the greens still attached, chop them and toss them in to wilt. The peppery leaves are edible and yes, you should be eating them.
Celery-and-Apple Salad With Crispy Buckwheat
This is a refreshing and crunchy salad that’s packed with flavor and texture. If you’re gluten-free, don’t be confused by buckwheat: it’s neither wheat nor a grain but actually a seed. Fiber-rich buckwheat groats or kasha are hulled, crushed kernels that can be cooked like rice or toasted in the oven to bring out its nutty flavors. Make a big batch and use it to top salads, soups, or roasted vegetables. Look for a head of celery with bright green leaves attached—they’ll add a whole other layer of flavor.
Sweet Potato-and-Kale Tortilla Soup
Nourishing sweet potato and kale make up the bulk of this perfectly spiced tortilla soup. While you can make it vegetarian, you can also stir in shredded rotisserie chicken for added protein. Serve with your favorite toppings like radishes, avocado, and cilantro. The best part might be the contrast of the soft tortilla strips soaking up the broth and the crispy ones on top.
Chickpea Salad Sandwich
A vegetarian riff on a classic chicken salad sandwich, this chickpea version is very lunch-friendly. Use yogurt instead of mayo for a hit of healthy probiotics. Layer a sandwich with red leaf lettuce, sprouts, or thinly sliced cabbage—your pick! Or skip the bread altogether and enjoy it on top of or alongside a green salad. Quick, easy, and delicious.
Cheesy Potato Casserole
This potato gratin is a classic comfort food. The thinly-sliced, shingled potatoes are meltingly tender, and while there’s certainly plenty of rich and creamy cheese sauce, it’s not so much that it drowns the potatoes. Uncovering the casserole for the final 30 minutes of baking yields a crunchy, cheesy, salty top layer that’s incredibly addictive. Using two types of cheese is also key to this dish: the sharp Cheddar cheese compliments the saltiness of the Parmesan. Serve this casserole as a holiday side dish, or enjoy some with dinner tonight, and eat leftovers for breakfast, topped with a fried egg.
Cauliflower Fried “Rice” With Ginger and Soy
If you’ve ever heard of a zoodle (translation: a zucchini noodle), then you already know that one way to cut back on carbs is to replace them with lookalike veggies. Allow me to introduce you to one of my favorites: cauliflower “rice.” That’s what you get when you shred cauliflower with a box grater. I stir-fry those faux grains with ginger and garlic, fold in lime juice, chile sauce, and other zesty flavorings, and end up with a guiltless version of a Chinese takeout favorite.
Do It Ahead: The uncooked cauliflower “rice” can be refrigerated in an airtight container for up to 3 days or frozen for up to 1 month.
To julienne a carrot, slice it on an angle about ⅛ inch thick. Stack the slices on the cutting board and then cut them lengthwise into thick matchsticks. There you have it—julienned! It’s easy enough, but if you’d rather not cut the carrot into julienne, you can shred it on the large holes of a box grater.
Many grocery stores sell cauliflower “rice” in the produce section. It can be a good shortcut when you’re really pressed for time, but once you make your own there’s no going back. You can also make cauliflower “rice” in the food processor by pulsing florets in batches.
Joanna Gaines’s Mom’s Bulgogi With Cucumber Kimchi Salad
My mom grew up in Seoul, South Korea, with a mom who was an amazing cook. I can personally vouch for this because in the 1980s my grandmother and uncle moved in with us in our home in Wichita, Kansas, where I grew up. What I remember most about that time is my grandmother cooking amazing food nonstop. When my grandmother passed away I know my mom regretted never having really learned from her how to cook proper Korean dishes. She ended up adopting a much more American style of cooking and by the time my sisters and I were on the scene, she had long since perfected a few dishes for my steak-and-potato-loving dad. But around that same time she had a lot of Korean friends living nearby, and she learned enough from them that by the time my kids were born, she was often preparing traditional Korean dishes for them, like seaweed soup. It’s funny to me that they’re growing up eating much more authentic Korean food than I ever did. Mom’s bulgogi, though, is more of an American-Korean hybrid, much sweeter than traditional bulgogi, and she serves it on a bed of white rice. Mom has us over once a month and this is what she always makes. It’s my kids’ very favorite food in the world, so I knew I had to include it in this book. Getting the recipe on paper was a bit of a challenge. My mom had no idea what the measurements were or how to describe what she does, because, as she said, she just does it. (Writing this book made me realize just how alike we are in this way.) But eventually, we figured it out, and I’m so glad we did because now I’ve captured the blueprint to what will always be a beloved meal for my kids. We’ve never had Mom’s bulgogi with anything other than her cucumber kimchi salad, which has a clean, fresh flavor that perfectly complements the sweet barbecued beef.