Category: Traditional recipes

HomeQuick Ginger DressingYieldServes 6 (about 2 tablespoons per serving)This Asian-inspired salad dressing comes together easily with the help of a blender. Tangy rice vinegar, fresh ginger, and salty soy sauce all combine for a balanced recipe.Ingredients3 tablespoons minced sweet onion1/4 cup canola oil3 tablespoons rice vinegar1 tablespoon reduced sodium soy sauce1/2 tablespoon granulated sugar1 1/2 tablespoons finely grated ginger1/4 teaspoon black pepper1/2 cup grated carrotNutritional InformationCalories 95Fat 9.

Sublimely silky with a flavor that’s mildly sweet, nutty, and tinged with a subtle cruciferous twang, this is a hearty main-dish soup. The crunchy topping, flecked with bacon, offers wonderful texture. For the best flavor, roast the cauliflower until it’s well browned—those toasty bits are delicious.

How to Make ItStep 1Bring a large pot of water to a boil. Add shrimp; reduce heat, and simmer 2 minutes or until shrimp are done. Drain and rinse with cold water; drain.Step 2Combine crème fraîche and next 6 ingredients (through garlic) in a large bowl, stirring with a whisk. Add rye berries, onion, and shrimp; toss well to combine.

How to Make ItStep 1Preheat oven to 425°F.Step 2Cut tomatoes in half lengthwise; toss with 1 teaspoon oil. Arrange tomatoes, cut sides down, on a foil-lined jelly-roll pan coated with cooking spray. Roast at 425°F for 10 minutes or until tomatoes wilt. Set aside.Step 3Combine 2 teaspoons oil, vinegar, and next 5 ingredients (through garlic) in a small bowl, stirring with a whisk.

How to Make ItCombine brown sugar, soy sauce, 1 tablespoon oil, and garlic in a small jar; cover and shake until emulsified and sugar dissolves. Heat a Dutch oven over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently.

Miso is one of our flavor-bomb secret weapons at Cooking Light, instantly providing rich umami depth. So, too, do dried shiitake mushrooms, which infuse the broth with earthy, savory flavor. It’s easy to overcook soba, so watch it closely, and be sure to rinse it with cold water as soon as it’s done to stop the cooking process.

A hearty combination of tender stew meat and well-cooked barley, this recipe is old-school comfort defined. It is perfect for cold winter nights and a satisfying one-pot dinner that will quickly become a go-to family dish. The grains get so soft that kids often think they are pasta. Not feeding a crowd?

As far as I’m concerned, pizza night should be a weekly thing. It& 39;s always a hit with kids and a total crowd-pleaser. I’m talking homemade here—pies you put your personal stamp on by having fun with the toppings. While it’s easy to go overboard when cheese, sauce, and meat hit flatbread, these thin-crust pies are perfectly balanced and perfectly portioned.

How to Make ItStep 1Preheat oven to 425°F. Using aluminum foil, build a 10-inch square & 34;pan& 34; with a 1-inch-tall edge on all sides. Place foil square on 1 side of a rimmed baking sheet. Place tomatoes, garlic, 2 teaspoons oil, and 1/4 teaspoon each of the salt and pepper in foil square; stir to combine.

YieldServes 8 (serving size: 1 scone)Crisp on the outside, moist inside, and fruity all throughout—these scones give you a tasty reason to rise and shine. Freeze-dried strawberries have a super-concentrated berry flavor; they work great here because, unlike fresh fruit, they don’t let off any moisture as they cook.

Total Time1 Hour 15 MinsYieldServes 12 (serving size: about 1/2 cup)Here’s a modern play on a traditional holiday side dish. I use fresh green beans, tons of cremini mushrooms, and leave out the condensed soup. It’s still creamy, and the fried grains work to give the topping a crunch upgrade. It may seem redundant to use onion and shallots, but it’s not—they contribute different types of flavor and add nice complexity to the sauce.

How to Make ItStep 1Preheat oven to 425°F.Step 2Cut carrots in half lengthwise; cut each half into 1½-inch-long pieces. Cut thicker pieces in half lengthwise. Remove leaves from chard stems; tear leaves, and set aside. Cut stems into 1 1/2-inch long pieces; set aside. Combine carrots and 1 tablespoon oil on a small jelly-roll pan; toss to coat.

How to Make ItStep 1Preheat oven to 350°F.Step 2Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves), stirring with a whisk.Step 3Place sugar, pumpkin, and oil in a large bowl; beat with a mixer at medium speed until well blended.

How to Make ItStep 1Weigh or lightly spoon flours into dry measuring cups; level with a knife. Place flours and next 5 ingredients (through egg) in the bowl of a stand mixer. Mix on low speed with dough hook just until combined; mix at medium speed 6 minutes. Spoon dough into a large bowl coated with cooking spray, turning to coat top.

How to Make ItStep 1Combine first 3 ingredients in the bowl of a stand mixer, stirring well. Let stand 10 minutes or until bubbly. Stir in yogurt and vinegar. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour and salt to yeast mixture; mix on low speed with dough hook until just combined.

How to Make ItStep 1Preheat oven to 350°F.Step 2Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt, stirring with a whisk; set aside.Step 3Place brown sugar, peanut butter, and oil in the bowl of a stand mixer. Cream together with paddle attachment until fully incorporated (about 1 minute).

Step 1In a bowl, combine kidney beans, onion, cucumber, salad dressing, dill weed, salt and pepper; stir to combine. Refrigerate until ready to serve.

How to Make ItStep 1Shred potatoes using a box grater or the shred attachment of food processor. Mix potatoes with potato starch in a medium bowl and add 1 teaspoon salt and 1/2 teaspoon black pepper and stir to combine.Step 2Heat oil in a large non-stick skillet and add potato mixture, pressing down to fill the bottom of the pan in a thin layer, about ½-inch thick.

How to Make ItStep 1Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add popcorn; cover and cook 3 minutes or until kernels pop, shaking pan frequently. When popping slows down, remove pan from heat. Let stand 1 minute.Step 2Combine sugar and next 4 ingredients (through salt) in a medium, heavy saucepan coated with cooking spray.

How to Make ItStep 1Preheat oven to 375°F.Step 2To prepare topping, place butter in a small saucepan; cook over medium heat 3 minutes or until browned and very toasty-fragrant. Remove from heat; stir in oil and vanilla. Cool slightly.Step 3Weigh or lightly spoon flour into a dry measuring cup; level with a knife.