Spicy sprouts, such as broccoli, arugula, or leek, give sushi rolls a delicate crunch and peppery flavor. A sushi mat makes it easy to wrap the nori and rice tightly around fillings, but it’s not necessary.
Got some brown bananas you need to use immediately? You could labor for hours over banana bread, OR you could make these healthy, light, and fluffy Banana Bread Oat Pancakes--they're ready in a flash and crazy delicious!
Currant-Glazed Lamb Chops with Pistachio Couscous is definitely a company-worthy entree, but it's also easy on the cook. The slow-cooked flavor of these lamb chops will have guests thinking you've been in the kitchen all day--not 20 minutes.
Shrimp and Grits, a low-country favorite, makes a hearty, one-dish dinner and is table-ready in 30 minutes. Sustainable Choice: Buy Pacific white shrimp farmed in recirculating systems or inland ponds.
Yes, you can always use instant. But food editor Margo True swears by steel-cut: "I love it because it has a chewier texture than instant or ordinary rolled oats and a deep, nutty flavor." It also freezes well (add the fruit after defrosting), so make a big batch on the weekend.
Traditions are a big part of the holiday season for many people, but if you find yourself doing something strictly out of tradition and not because you
This dish is a quick riff on the Southern classic Shrimp and Grits. Don’t skimp on the Worcestershire; mellowed with butter, it makes a simple yet savory sauce for the shrimp and asparagus. For best flavor, use wild-caught shrimp.
I knew I wanted to make a breakfast bread for Breakfast Week, and for inspiration I had three very different things in mind: my grandmother's English muffin toasting bread, my favorite thin dark 100% rye made by Rudolf's Bakery, and the fruity, nutty, seediness of the "truly everything" bagels I make.
