These healthy recipes are all created to pair with wine (a 5-ounce glass has anywhere from 110 to 150 calories)—all for 600 calories or fewer. Read more »
The Salad of the Month in F&W's December issue is the perfect antidote to holiday over-indulgence. Healthy food guru Heidi Swanson of 101 Cookbooks mixes farro, walnuts, Castelvetrano olives, golden raisins, scallions and chives with a honey-and-red-pepper vinaigrette to make a restorative dish that's loaded with sweet-and-spicy flavors, whole grains and healthy fats.
Since yesterday was Thanksgivukkah—the rare occasion when the first day of Hanukkah and Thanksgiving fall on the same day—it only makes sense that the leftovers from the two-in-one feast should represent both holidays. That’s why Eric and Bruce Bromberg, the owners of New York’s Blue Ribbon empire, invented the turkey and sweet potato knish. “Knishes have always been one of our favorite Jewish comfort foods, so with Hanukkah and Thanksgiving coinciding this year we couldn’t help but get carried away with the idea of the Thanksgiving knish,” says Eric. “Thanksgiving leftovers certainly satisfy straight from your refrigerator, but baking them into a warm, savory knish is a delicious and fun way to elevate them. The combination of the juicy turkey, velvety cream cheese and sweet potatoes is definitely a great way to pay homage to two of our favorite holidays.” Read on for the F&W-exclusive recipe for the sweet-and-savory knish.>>
There are plenty of ways to get a jump on Thanksgiving cooking. This classic sausage-and-bread stuffing can be assembled today, refrigerated overnight and then baked until the top is brown and crispy right before serving. Here, 20 dishes to make today.
Pie is an obvious—and delicious—use for apples, but there are so many other things to make with this versatile fruit. Here are tips for preparing dumplings, a savory soup and more exceptional apple dishes. Read more >
Soup is not the greatest party food for a crowd—it spills on the way from the kitchen, and it gets cold while you wait for everyone to be served. Hors d'oeuvres, on the other hand, offer immediate gratification. Read more >
This luscious vegan salad includes plenty of sweet potatoes, tofu and miso—star ingredients in Okinawa, Japan’s southernmost prefecture where an extraordinary number of people live to be well past 100. Thankfully, a small amount of alcohol plays a roll in the Okinawa diet, so you can feel good about eating this dish with a glass of wine. Oregon Pinot Gris is especially delicious with the sweet potatoes and savory miso dressing. Read more >
It's the night before Thanksgiving. You've got stock simmering and potatoes boiling, soup is coming along and someone is sautéing vegetables for stuffing. You desperately want to whip up a single serving of ginger-and-soy poached salmon with couscous and steamed vegetables, but every burner on the stove is in use. Enter the coffee maker, says NPR, which has published a potentially handy (if you're ever going to find yourself with a burning desire to cook small amounts of food when a stove is unavailable) guide to poaching, steaming and perhaps even griddling (this one sounds dubious) with the appliance. In all seriousness, though, this does seem like a plausible way produce a healthy, cheap dinner for one in a hotel room, or if the gas goes out. Here, several F&W recipes that may be suitable for coffee maker adaptation. They will require adjustments, and we won't venture to guess what precisely they might be, but the flavor combinations will all hold up. Attempt this maneuver at your own risk—and please tell us how it goes.
• Poached Scrambled Eggs with Goat Cheese Sauce
• Steamed Green Beans with Parmesan Butter
• Cherries Poached in Red Wine with Mascarpone Cream
Here is Whip+Click's take on a traditional Thanksgiving dessert: a sweet potato pie you can eat by hand! This also means less dishes, which we love! Read more >
F&W recently unveiled the Best New Chefs All-Star Cookbook, which features 100 recipes from super-talented winners of the annual BNC award over the last 25 years including Nancy Silverton (1999) and Roy Choi (2010). To celebrate, some of our favorite photographer/blogger/stylist online experts cooked recipes from the book and showed us the results. Here, Digital Food Awards winner Matt Armendariz of Matt Bites found an outlet for his anchovy obsession: Silverton’s Kale Salad with Ricotta Salata, Pine Nuts and Anchovies. “I’ve given kale a slight ribbing lately,” writes Matt. “But this time around I was earnest, eager and ready. Why? Because of those fantastic alici, the vinegary pickly white anchovies that rock my world a few times over. Slightly milder and fresher in flavor than the salt-packed variety, they always lend a sweet, tangy taste to dishes and salads. And this is a full-flavored salad that boldly satisfies." Read Matt's full post >>
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