This recipe was developed as a more healthy option to serve at a baby’s or young child’s birthday party. Sweetened only with a combination of maple syrup and molasses, the moist carrot cupcakes are sure to entice children and adults alike (which is helpful, since parents and other older guests often outnumber little ones at early birthday celebrations). Paired with a tangy, mildly sweet frosting—just cream cheese and maple syrup—the cupcakes are also a better choice than most for anyone watching his or her refined sugar intake. Mini cupcakes get only a dab of frosting and a candied carrot chip, while standard cupcakes are dotted with a generous amount of frosting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Serve a thick slice for breakfast or an afternoon pick-me-up.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.