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We love the subtle flavor of almond butter, but any nut butter will work well here. Orange juice and zest spike these balls with a citrusy finish. Keep reading for expert tips, including how to ensure uniformly sized balls. Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Priscilla Montiel Transfer to a medium bowl. Cover and refrigerate for 10 minutes. Serve immediately or transfer to an airtight container and refrigerate for up to 1 week....

Cover and chill for at least 4 hours. When ready to serve, float orange slices and cranberries in the punch. This punch would work well with pomegranate juice or cherry juice. Photo:Abby Littlejohn ensure to look for 100% juice on the label. Frozen cranberries will also keep the punch chilled when serving. We recommend covering and chilling the punch for at least 4 hours. Abby Littlejohn If you prefer more carbonation, stir in the chilled club soda right before serving....

Add oats, tahini, lemon juice and maple syrup. Continue processing until a thick paste forms, 40 to 60 seconds. To make ahead Refrigerate in an airtight container for up to 2 weeks. Photo:Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco Photographer: Brie Goldman, Food Stylist: Addelyn Evans, Prop Stylist: Gabriel Greco

We swap chickpeas in for chicken to create a satisfying vegetarian main that’s perfect for lunch. Cranberries add a sweet-tart flavor, while toasted walnuts and celery provide crunch. Serve over leafy greens or use as a sandwich filling. Photo: Photographer: Rachel Marek, Food stylist: Lauren McAnelly Add chickpeas, celery, cranberries and walnuts; toss to coat. Tip For the best flavor, toast nuts before using in a recipe. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....

This riff on the Thanksgiving favorite combines a traditional pumpkin pie filling with swirls of sweetened cream cheese. This easy pie recipe will just anyone at your table this holiday. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Fold under the excess dough and flute, or trim with scissors and crimp (see Tip)....

Cream cheese and pesto make a delectable filling for lean chicken breasts. Combine cream cheese, pesto and pepper in a small bowl with a fork. Open up each breast and place one-fourth of the filling in the center. wrap up the breast over the filling, pressing the edges firmly together to seal. Repeat with the remaining chicken breasts and filling. Lightly beat egg white with a fork in a medium bowl....

Cover, reduce heat to low and simmer until tender, 30 to 35 minutes. Meanwhile, combine porcinis and boiling water in a medium bowl and soak until softened, about 20 minutes. Line a sieve with paper towels, set it over a bowl and pour in mushrooms and soaking liquid. Reserve the soaking liquid. Transfer the mushrooms to a cutting board and finely chop. Heat butter and oil in a Dutch oven over medium-high heat....

These cream of mushroom pork chops are comforting and easy to make. Pat dry with paper towels and sprinkle evenly with salt and 1/2 teaspoon pepper. Flip and cook for 1 minute more. Photographer: Victor Protasio, Food Stylist: Karen Rankin Add soup and water; cook, stirring, until the mixture comes to a simmer. Stir in Worcestershire, mustard and the remaining 1/4 teaspoon pepper. Transfer the pork chops to 4 plates or a large platter; spoon the mushroom sauce over the chops....

Got leftover cooked chicken or turkey? Cook up a pot of soup! Serve with a crisp romaine salad and whole-grain bread. Add mushrooms, celery, carrots and shallots; cook, stirring, until softened, about 5 minutes. Add flour, salt and pepper; cook, stirring, for 2 minutes more. Add broth and bring to a boil, scraping up any browned bits. Add rice and reduce heat to a simmer. Cover and cook until the rice is tender, 5 to 7 minutes....

This cream of zucchini soup recipe is a great way to use up your garden zucchini. The potatoes add to the creaminess, while croutons add texture and chives brighten the flavor. Combine bread cubes and 1 tablespoon oil in a bowl; toss well. Photo: Victor Protasio Spread in an even layer on a large baking sheet. Bake until golden and crisp, 12 to 15 minutes. Meanwhile, heat the remaining 1 tablespoon oil in a large pot over medium heat....

Creamed spinach and chicken combine in this crowd-pleasing, comforting casserole. Lightly coat a 9-by-13-inch broiler-safe baking dish with cooking spray. Melt butter in a large nonstick skillet over medium heat. Photographer: Fred Hardy, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster Add onion and 1/4 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Sprinkle with flour; cook, stirring constantly, 1 minute. Gradually pour in milk; cook, stirring constantly, until slightly thickened, 4 to 5 minutes....

This creamy spinach casserole recipe is a more sophisticated cousin to creamed spinach. It’s perfect for weekend entertaining or as a holiday side dish. Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped. Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach....

This creamy artichoke pasta uses lemon zest and parsley to balance the richness of the Parmesan cheese sauce. you’re able to use frozen or canned artichoke hearts in this healthy pasta recipe. Cook orzo according to package directions; drain, reserving 1 cup of the cooking water. Photo: Jen Causey Heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook, stirring often, until slightly softened, about 5 minutes....