If you’ve got a set of little hands to help with baking, let them mix, measure, and stir the batter, then use an ice cream scoop to put it in the pan. Using a mini cookie cutter for shaping the squash slice atop each muffin will add some whimsy and fun to the process, but the end result will be just as tasty with simple rounds.Read More
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These flatbreads are a great way to start a party and delicious enough to be the main course. If you don’t eat meat, leave the bacon off and add some slices of roasted eggplant. We precook the bacon in this recipe as the short time spent in the oven is not long enough to cook it. If you prefer, bake these on a baking sheet in a very hot oven (500℉) for about 10 minutes.Read More
Chapati (pictured on the left) are traditionally served alongside Indian meals and are a delicious vehicle for stews and braised dishes. In our test kitchen, we used them for tacos and to make some very nontraditional grilled cheese sandwiches. If you have a griddle, it will speed up production immensely.Read More
This recipe (pictured above, in the center) is adapted from one my mother gave me. Originally known as “Babe’s Apple Cake,” it’s been modified to feature pears and the amount of sugar has been reduced. It’s still a sweet start to the day, but is an easy everyday dessert. Glam it up with a scoop of ice cream for extra points at the dinner table.Read More
Katie Webster is a food writer, recipe developer, and photographer who focuses on seasonal, healthy eating in the Burlington, Vermont, area. She eats chocolate every single day. With this recipe, she sneaks in a cup of pitted prunes to add both moisture and fiber to this dense torte. You really only notice the chocolate.Read More