Smooth and custardy, silken tofu blends perfectly with the butternut squash and pumpkin to create the ultimate velvety texture. And thanks to its protein and fiber, the dish is quite filling—your family won’t even know it’s completely vegan. Ingredients 2 tablespoons olive oil, divided 1 cup chopped yellow onion 1 small Honeycrisp apple (about 6 […]
Something rather lovely happens when you soak the chewier whole grains (such as rye or wheat berries) in a pickling brine; the tangy notes make the chew that much more enjoyable. Ingredients 2 pounds whole Brussels sprouts 3 tablespoons toasted walnut oil 2 teaspoons cider vinegar 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black […]
“For one of my birthdays, all of my friends chipped in and gave me the smoker of my dreams, knowing that they would benefit from it. Ever since then, my suburban New Jersey neighbors have gotten to enjoy the smells of my Thanksgiving turkey as it smokes in the backyard.” Applewood chips lend a slightly […]
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 […]
Ingredients 3 tablespoons unsalted butter 15 cups sliced yellow onion (about 4 pounds) 3/4 teaspoon black pepper 1 Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips 3 thyme sprigs 2 bay leaves 1/2 cup Madeira wine or dry sherry 6 cups lower-sodium beef broth 1/2 cup apple cider 1 tablespoon sherry […]
Ingredients 1 teaspoon olive oil 3/4 cup prechopped onion 3/4 cup chopped Fuji apple 2 teaspoons minced fresh garlic 1 tablespoon cider vinegar 1 teaspoon chopped fresh rosemary 1 (1-pound) pork tenderloin, trimmed 1/2 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper Cooking spray 1/3 cup no-salt-added chicken stock (such as Swanson) 3 […]
Chilly evenings call for a comforting soup with a bit of restorative kick and plenty of vibrant toppings. Top with tortilla chips, or make your own crispy tortilla strips as shown: Cut 4 (6-inch) corn tortillas into 1/2-inch strips and bake at 375°F for 10 minutes. Crush half the strips for the soup and garnish […]
Ingredients 1 medium poblano chile 1 tablespoon butter 1 cup finely chopped onion 1/2 teaspoon salt 1/2 teaspoon sugar 1/4 teaspoon ground red pepper 1 (16-ounce) package frozen corn kernels, thawed 1 cup half-and-half, divided 1 (8-ounce) russet potato, peeled and chopped 2 cups water 2 tablespoons all-purpose flour 1 cup 2% reduced-fat milk 1 […]
Ingredients 1/2 cup chopped celery 1/4 cup chopped onion 2 garlic cloves, minced Vegetable cooking spray 1 (8-ounce) package sliced fresh mushrooms 1 cup uncooked regular rice 1 (10 3/4-ounce) can reduced-sodium, reduced-fat cream of mushroom soup, undiluted 1 cup water 1 (8-ounce) can sliced water chestnuts, drained 3 tablespoons chopped fresh parsley 1/4 cup […]
Ingredients 1 tablespoon olive oil 2 1/2 pounds onion, sliced 2 tablespoons chopped fresh thyme 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) 1/4 cup (1 ounce) crumbled reduced-fat feta cheese 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese 1 large egg, lightly beaten How to […]