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Get all the creamy, cheesy goodness of mac and cheese—without the high starch content of macaroni. To make your own breadcrumbs, tear firm, fresh bread into pieces and whirl in a food processor or blender until crumbs form.
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This easy, crowd-pleasing dish is also a kid favorite. Toasting the tortillas before building the lasagna keeps them from getting soggy as the dish bakes. Feel free to mix things up with different beans, cheeses, or vegetables between the layers.
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Fennel and tomato pair nicely for an Italian-style tomato soup. Save fennel fronds to use as a garnish. This soup freezes well, so you may want to double the recipe to save half for later.
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Ayurvedic lifestyle counselor Aisha Bahrami created this delicious no-cook oatmeal by accident: “I put all my ingredients into a pot for breakfast, got a phone call, and totally forgot about it,” she says.
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"This appetizer is a 'tease' for upcoming flavors and textures," says Stanford Inn by the Sea co-proprietor Jeff Stanford about the following recipe; we're posting it as extra credit for VT readers of our January/February 2012 "Paradise Found" feature, which showcases recipes from a special Valentine's Day menu served at the inn's Ravens' restaurant. A lively interplay of fresh ingredients adds to the dish's sensual appeal, and also to the prep time. Home cooks who thrill to a challenge are invited to roll up their sleeves and get their slicing, whisking, kneading, and baking on.
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"Served hot or cold, this is one of the few Chinese desserts I clamored for as a child," says VT recipe tester Fiona Kennedy.
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The original VT recipe for Vegetables Wellington was made in individual rectangles. Here, the exact same ingredients get baked in a loaf pan for a spectacular presentation with a traditional Wellington feel.
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Tweak the cranberry sauce tradition with this mustard-laced version that’s more tangy than sweet. The sauce works well with faux turkey and tofu steaks and makes a nice spread for sandwiches. Serve warm or cold.
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These vibrant-hued bars look great on an autumn dinner table. The sweetened condensed milk gives them a texture similar to Key lime pie.
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An Italian wheat grain, farro is chewy and tender like barley but with a milder flavor. Pearled or cracked farro cooks much faster than whole regular farro, and it doesn't require soaking before it's made. The farro in this recipe can be made a few days ahead or even frozen.
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Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT's brand by brand comparison ("Flour Power," December 2011, p. 42).
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Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT's brand by brand comparison ("Flour Power," December 2011, p. 42).
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Food editor Mary Margaret Chappell used this recipe to test the gluten-free flour blends featured in VT's brand by brand comparison ("Flour Power," December 2011, p. 42).
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Apples, pears, cranberries, and dried fruit are heaped into a prepared crust to create a bountiful holiday pie.
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Tossing hot carrots with a touch of butter, dill, and orange juice and zest yields delectable results. Vary the flavors by using lemon or lime in place of the orange and tarragon or cilantro instead of dill. Holiday prep tip: this dish needs to be made just before serving, but if you have the carrots ready to go in the steamer and the butter and seasonings measured into the serving bowl, you can have it on the table in 10 minutes.
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Seitan is essentially a dough made with vital wheat gluten, a high-protein wheat flour, and liquid. The dough can be rinsed or poached to become a chewy meat substitute that can be added to many different dishes. We’ve added light seasonings to this recipe so that it will work in any dish, but feel free to play around with flavors and shapes.
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Sambal oelek is a very spicy, slightly sour Indonesian hot sauce made from whole ground chiles (with the seeds). This recipe was inspired by the spicy wontons that VT recipe tester Fiona Kennedy enjoyed on a trip to China.
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Cut leftover Stuffed Portobello Mushrooms into bite-size morsels, wrap in whole-wheat pizza dough, and presto! Homemade calzones. Arugula and lemon vinaigrette are added to the farro to stretch it into a tasty side salad.
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Farro is an Italian whole grain that cooks in the same amount of time as brown rice. Here, it lends chewy texture and nutty flavor to a stuffed mushroom entrée. To have enough leftovers for a next-day supper of Mushroom Calzones and Farro Salad, set aside half of the recipe (3 stuffed portobello mushrooms and 1 1/2 cups farro mixture).
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Inspired by the “throw it all in a pot” stew technique, we threw in leftovers from the Autumn Vegetable Roast, plus a few extras for a Moroccan-style meal. Serve over leftover orzo or couscous.
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