Category: New recipes

Step 2Score flesh side of each eggplant half in a cross-hatch pattern, being careful not to cut through the skin. Place eggplant halves on a foil-lined rimmed baking sheet. Brush 2 tablespoons oil evenly over flesh side of eggplant halves; brush evenly with harissa. Bake at 400°F until tender, 40 to 45 minutes.

This is one of those go-to dishes for busy weeknights—it’s fast, easy, and filling. It also happens to be a vegan recipe where legumes and whole grains take center stage. Loads of garlic build a savory flavor base, while Swiss chard contributes a decidedly earthy flavor. If you’re not a big fan of chard, you can also substitute a milder green, such as spinach or baby kale.

Slaws aren’t just for summer; their crunch and creamy, tangy dressing is a welcome contrast to the heartier dishes of fall. You can make it ahead or at the last minute, and it won’t take up valuable oven space. If using a mandoline to shred the Brussels sprouts, hold each by the stem end and slice whole, being careful not to get your fingers too close to the blade (you can also use a sharp knife).

Total Time1 Hour 10 MinsYieldServes 12 (serving size: 1/2 cup)Turnips (what look like creamy white, oversize radishes) become mellow and nutty after roasting. Sage and browned butter are a classic pair that enhance the vegetable here; be sure to toss with the turnips just as they come out of the oven.

How to Make ItStep 1Preheat oven to 425°F.Step 2To prepare pie, roll dough into an 11-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray; fold edges under, and flute.Step 3Combine 2/3 cup brown sugar, 1/4 teaspoon salt, egg whites, egg, and evaporated milk in a bowl. Whisk in pumpkin and next 3 ingredients (through cloves).

Dried brown lentils are nutrient-packed, inexpensive, and quick-cooking, making this low-fuss stew perfect for a hearty weeknight dinner. A wealth of aromatics joins forces with smoked spices and tomato paste to create a fragrant broth with a smoky edge. The crowning jewels of this one-pot vegetarian meal are the poached eggs, which cook beautifully in the steaming-hot pot of lentils.

Leeks, shallots, and chives make up the trio of onions in this holiday classic: Leeks are sautéed and folded into the mash, shallots are fried until golden for a crispy topper, and fresh chives garnish the dish. Remember to start the potatoes in cold water so they cook evenly and don’t lose their starch in the cooking liquid.

Step 2Brush 1/2 teaspoon oil over cut sides of squashes; top with 1/2 teaspoon salt. Place squashes, cut sides down, on a parchment paper-lined baking sheet. Bake at 425°F for 20 minutes or until almost tender. Remove from oven.Step 3Heat remaining 1/2 teaspoon oil in a large skillet over medium. Add sausage; cook 3 minutes, stirring to crumble.

Frittatas are one of the most efficient vehicles for leftover vegetables. Here, we pair roasted butternut squash with quick-cooking kale for a fiber-rich breakfast duo. A touch of dairy lends creaminess to the egg mixture, which helps achieve the coveted custardy frittata texture. For best results, use a well-seasoned cast-iron skillet and pull it from the oven before the eggs are completely set.

Grain bowls are one of the easiest ways to enjoy a filling yet light meal. This recipe features the power trio of protein-packed legumes, seeds, and crisp greens, and comes together lightning-quick thanks to the use of leftovers. In addition to being deliciously nutty, quinoa is one of the few plant-based sources of complete protein, containing all nine essential amino acids.

Let the broiler do all the work, and enjoy the reward: crisp-tender green beans with a kiss of smoky char, juicy tomatoes, and a mellow roasted garlic sauce. Look for slender haricots verts (French green beans) in the prepared produce section of the supermarket. You can also use regular green beans, broiling a minute or two longer as needed.

YieldServes 4 (serving size: about 12 mussels and 1/4 cup broth)Many folks feel that mussels are a restaurant dish—something to order off the menu. But they’re surprisingly affordable at the market and quick and easy to cook at home. They’re also a standout sustainable star, a great option for those looking to make better seafood choices.

How to Make ItStep 1Preheat oven to 350°F.Step 2Spray a 9-inch round cake pan with 2-inch sides or a 9-inch springform pan with cooking spray. Line pan with parchment paper; spray with cooking spray.Step 3Melt butter in a small saucepan over medium-low, swirling pan occasionally, until butter is foamy and starting to brown on the bottom, about 5 minutes.

YieldServes 6 (serving size: 3/4 cup)Letting the raw shallot stand with the salt and vinegar pickles it slightly and mellows the harshness of raw onion. Long spears of romaine make a dramatic presentation. Once brought to the table, you can coarsely chop the lettuce for easier serving.Ingredients1 shallot, thinly sliced into rings2 tablespoons white or red wine vinegar1/2 teaspoon kosher salt, divided1/2 teaspoon black pepper, divided1/3 cup fresh pomegranate arils (from about 1/2 pomegranate)2 tablespoons olive oil1 tablespoon pomegranate molasses or honey1 small head romaine or other long-leaf lettuce (such as green leaf)1 watermelon radish or black radish (or 3 red radishes), thinly sliced into rounds1/2 cup chopped fresh flat-leaf parsley (tender stems and leaves)Nutritional InformationCalories 85Fat 5gSatfat 1gUnsatfat 4gProtein 2gCarbohydrate 10gFiber 2gSodium 175mgCalcium 4 DVPotassium 8 DVSugars 4gAdded sugars 2gHow to Make ItStep 1Combine shallot and vinegar in a small bowl.

Whether you’re hosting a formal dinner or just bringing a dish to a low-key potluck supper, we& 39;ll help you find just the right menu to fit the occasion.Holiday Menu PlannerHave hosting duties this year? We’ve got you covered with foolproof menus for low-key potluck suppers, trendy appetizer parties, formal dinners, and more.

Step 1Cook pasta according to directions. Reserve 1 cup cooking liquid; drain.Step 2While pasta cooks, melt butter in a large skillet over medium. Cook until butter is browned and very fragrant, 2 to 3 minutes. Add oil, garlic, anchovies, thyme, and pepper. Cook, stirring constantly, until anchovies dissolve and garlic begins to brown, about 1 minute.

We& 39;re serving up 31 days of our best-ever cookie recipes.Macadamia Butter Cookies with Dried CranberriesPhoto: Becky Luigart-StaynerWe love these thick, satisfying cookies as humble as peanut butter cookies, complete with the criss-cross markings of a fork before going into the oven. Dried cranberries provide a slightly tart counterpoint to the macadamia nuts& 39; richness.

Find the perfect accompaniment to turkey or a seasonal side for your weeknight meal.Green Beans with Caramelized Onions and WalnutsHere’s a crowd-pleasing side that’s easy on the pocketbook: just 67 cents per serving! If money is no object, consider finishing with a flourish of white truffle oil.AdvertisementAdvertisementRosemary Mashed Sweet Potatoes with ShallotsHerbed Couscous PilafChopped shallots and fresh thyme and parsley come together with quick-cooking couscous for a versatile, no-fuss side dish.

Our photo stylist Jan Gautro shares her secrets for creating memorable tables.9 Tips for Beautiful TablesWe asked Cooking Light photo stylist Jan Gautro to pick out some of her favorite & 34;tablescapes& 34; from past photo shoots and share her best styling secrets. Whether you& 39;re planning an autumn retreat, a tapas party, or an elegant holiday buffet, you can use Jan& 39;s tips to create a memorable table setting that you and your guests will enjoy.

Find the perfect Easter menu for your celebration—from a casual, outdoor brunch to a buffet, to a formal Easter dinner, (and whatever the weather) we& 39;ve got just the plan for you.Vegetarian Easter LunchPhoto: Hector Manuel SanchezAdvertisementAdvertisementThe Ultimate Easter Brunch MenuPhoto: Hector Manuel SanchezAdvertisementStormy Easter MenuBecky Luigart-Stayner; Lydia DeGaris-PursellSnowy Easter MenuBecky Luigart-Stayner; Lydia DeGaris-PursellAdvertisementAdvertisementEaster Brunch BuffetPhoto: Becky Luigart-StaynerEaster DinnerPhoto: Becky Luigart-StaynerAdvertisementEaster BrunchPhoto: Becky Luigart-StaynerElegant and Easy Easter Menu