Toss sweet potatoes with oil and 1/8 tsp. each salt and pepper in the prepared pan. Bake, turning occasionally, until tender and brown, 20 to 25 minutes. Meanwhile, combine ground beef, mushrooms, and the remaining 1/8 tsp. each salt and pepper in a medium bowl. Shape the mixture into 4 patties, about 4 inches in diameter. Preheat grill to medium. Oil the grill rack. Toast buns on the grill. Combine mayonnaise and 1 tsp....
EatingWell reader Beverley Sharpe of Santa Barbara, California, contributed this healthy chocolate chip cookie recipe. She gave chocolate chip cookies a healthy update by cutting back on sugar and incorporating whole grains. To increase protein, Sharpe replaces the rolled oats with 1 cup almond meal. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy....
The artfully arranged little piles of vegetables may include carrots, spinach, mung bean sprouts and cucumbers. This tasty version has grilled portobello mushrooms and shrimp. To prepare bibimbap: Place mushroom caps in a shallow dish. Pour in about half the marinade and turn to coat. Add shrimp to the remaining marinade; coat evenly. Bring water to a boil in a large saucepan over medium heat. Let stand, covered, until ready to serve....
Toasted sesame oil finishes the dish with a nutty flavor. Slice white and light green scallion parts on an angle about 1/4-inch thick (about 1/4 cup). Thinly slice dark green scallion parts on an angle (about 2 tablespoons). Photo:Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf Heat 1 tablespoon canola oil in a wok or large nonstick skillet over medium-high heat until shimmering. Add onion; cook, stirring often, until softened and translucent, about 4 minutes....
Chickpeas and edamame add substance, and an herb-filled buttermilk-avocado dressing makes this salad really special. Serve it on its own for a light vegetarian meal or add grilled chicken for an easy weeknight dinner. Microwave on High until tender, 10 to 12 minutes. Let cool for 5 minutes. Cut each beet into 8 wedges. Meanwhile, cut 1 avocado into 12 wedges. Chop the remaining avocado. Puree until smooth, about 10 seconds, stopping to scrape down sides as needed....
Grab a mug and get all the flavors of fallapple, maple and spicesin this warm mulled cider cocktail. It’s like a New England autumn evening in drinkable form. Add cinnamon, allspice and star anise. Stir in bourbon and ginger liqueur. Ladle the cocktail into heatproof glasses to serve. Garnish with additional cinnamon sticks, if desired. Reheat before adding the liquor and serving. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....
Experience Bill Scepansky is a chef and culinary educator specializing in fresh produce. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.
This Indonesian bingka labu kuning, or pumpkin cake, is a wonderful alternative to pumpkin pie on Thanksgiving. Once baked, it has a firm outer skin and a rich, custardy filling. I was an international student at the University of Washington in Seattle, celebrating my very first Thanksgiving. Photo:Photographer: Jake Sternquist, Food Sylist: Sammy Mila, Prop Stylist: Breanna Ghazali Did I like it? Sorry pumpkin pielovers; I must admit, I didnt....
And when roasted, all that sweetness is intensified. This jewel-toned take on caprese swaps tomatoes for beets and oranges and basil for peppery arugula and radicchio. Toasted breadcrumbs sprinkled over the top add crunch. Photo: Leigh Beisch Wrap each beet in foil. Place on a baking sheet. Roast until tender, about 1 1/4 hours. Let cool, still wrapped, for at least 30 minutes. Unwrap the beets, trim and slip off their skins....
If you’re free to’t find them, firm ripe pears are a delicious alternative. Add oil, vinegar, mustard, salt and pepper; process until emulsified. Add hazelnuts and pulse until finely chopped. Combine escarole, radicchio and persimmons in a large bowl. Drizzle the dressing over the salad and toss to coat. Tips To make ahead: Refrigerate vinaigrette (Step 1) for up to 2 days. Bring to room temperature before serving. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....
Pickled jalapenos, cilantro and avocado perk up convenient canned salmon for a quick tostada topping. Skip store-bought and make your own crispy shells in the oven. Serve with: Brown rice cooked with diced tomatoes and onions or salsa. Place on 2 baking sheets. Bake, turning once, until light brown, 12 to 14 minutes. Combine salmon, avocado and jalapenos in a bowl. Combine cabbage, cilantro and the pickling juice in another bowl....
Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges. Mash black beans and cumin with a fork in a large bowl until no whole beans remain. Stir in corn and 1/4 cup breadcrumbs. Combine tomatoes, scallions, cilantro, 1/2 teaspoon chili powder and salt in a medium bowl. Stir 1 cup of the tomato mixture into the black bean mixture....
you’re able to often find presliced and ready-to-cook fresh vegetables in your grocer’s produce section. Use these to your advantage to cut down on dinnertime prep. Plus, this recipe requires just three ingredients, not including basics like salt, pepper and oil. Add fajita vegetables and saute until tender, about 10 minutes. Divide the vegetables and beans between two bowls and top each with 2 tablespoons cheese, if using. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....
