Here, almond creamer creates rich results without dairy.
Cinnamon is used mostly in sweet dishes, but can also add depth to savory dishes like stews too.
Kids won’t notice the healthy add-ins or miss the maple syrup they usually pour over pancakes.
These hearty sandwiches, which taste good hot or cold, are great options for busy weeknights when dining times are different for everyone in the family.
Want a change from chili at your next party? This veggie-laden North African stew is just the ticket. We’ve provided a recipe for the spice blend ras el hanout, which is traditionally used to season the dish, but you can also just use 2 to 3 Tbs. prepared ras el hanout spice blend, which can be found in well-stocked spice sections at supermarkets.
With a lightly crunchy, granola-like layer on top and a doughy, coconut-saturated center, this baked oatmeal is hearty and comforting.
The national dish of Vietnam, pho is an aromatic noodle soup that’s traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative.
Deep-red cherries bubbling under a sweet, fragrant, pistachio-flecked topping make individual crisps especially festive. Serve warm topped with ice cream, whipped cream, or Greek yogurt and a sprinkle of chopped pistachios.
Cayenne pepper and chili powder spice up creamy custards that hit the spot when the weather turns chilly. You can omit the light corn syrup, but it helps keep the sugar
from crystallizing before it turns to caramel.
Something special for a weekend breakfast.
Sweet and sticky with just a little kick, these sliced tempeh strips are briefly marinated, baked, then re-glazed to trap in maximum flavor and tender texture.
Nicole Hunn’s version of Nature Valley snack bars uses ground freeze-dried apples for flavor.