You don’t have permission to access “http://www.foodnetwork.com/recipes/giada-de-laurentiis/double-chocolate-glazed-doughnuts-2711142” on this server.
Reference #18.11a4c017.1736935353.336659a
https://errors.edgesuite.net/18.11a4c017.1736935353.336659a
/3240278c-be51-4deb-8ba2-7ecd2755e953--sticky-date-slice.jpg)
These veggie dip recipes are so delicious you’ll want to make them the main star of your meal. These hot and cold dips can easily be paired with tortilla chips, flatbread or veggie sticks for a more filling bite. We take classic dips and put a healthy vegetable twist on them by adding beets to hummus or butternut squash to queso. Recipes like Mexican Street Corn Dip and Slow-Cooker Spinach Artichoke Dip are creamy, tasty and filling.
Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this tasty dip inspired by Mexican elote and esquites. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.
Try this spinach dip, spiked with fresh dill and briny feta cheese, as a sandwich spread–or serve alongside crackers or crudité. Source: EatingWell.com, January 2020
This cheesy dip recipe is lightened up by subbing mashed butternut squash for some of the melted cheese. We also loaded it with chili-spiced caramelized onions. Serve this healthy makeover with tortilla chips or sliced jicama for dipping. Source: EatingWell Magazine, November/December 2017
This creamy, crowd-pleasing dip comes together with ease in your crock pot. Leave it in the slow cooker all party long to keep it warm for serving with perfect, melty cheese in every bite. Whole-wheat bread and raw veggie dippers allow you to dig in without the guilt. Source: EatingWell.com, December 2017
This is 7-layer black bean dip simplified: just heat and season refried beans, then top with fresh vegetables for a texturally exciting dip. Source: EatingWell Magazine, May 2020
Cooking chickpeas from scratch is the best way to make your own hummus, but it can take hours to soak and cook them yourself. Enter the pressure cooker. Even without an overnight soak, your beans can be done in less than an hour, making this the ultimate last-minute appetizer option. Source: EatingWell.com, May 2018
Sweet squash gives French onion dip a colorful nutrition boost (namely, vitamins A and E). Serve with chips and crunchy crudités. Source: EatingWell Magazine, January/February 2020
The smoky char of roasted eggplant meets the nuttiness of tahini and tang of lemon in this crowd-pleasing dip that’s reminiscent of classic baba ganoush. We finish the dip with sizzled garlic and a drizzle of heart-healthy olive oil. Source: EatingWell.com, January 2019
Roasted cauliflower florets take the place of shredded chicken in this vegetarian riff on Buffalo chicken dip. This veggie version of the popular game-day appetizer boosts your vegetable intake in the most creamy, delicious way possible. Source: EatingWell.com, October 2018
This vibrant hummus is easy to make–simply roast the beets, then blend them with an otherwise-traditional hummus ingredient list. The combination is sure to please even those who are hesitant to beets as they don’t overpower this recipe. Top the hummus with pomegranate arils and pistachios for some crunch and a little extra nutrition, then serve with your favorite pita, chips or a medley of crudité. Source: EatingWell.com, October 2019
A quick fresh-made blender enchilada sauce makes all the difference in this slow-cooker recipe for Mexican cheese dip. Serve it straight from the crock pot, with tortilla chips, to keep it warm and gooey.
Perfect for game day, this fiber-rich dip is a surefire crowd-pleaser to serve with crudités or tortilla chips. It requires little prep time and is ready to serve immediately. Source: EatingWell.com, January 2019
This creamy roasted cauliflower dip has the texture of hummus but swaps chickpeas for roasted cauliflower and walnuts for tahini. A head of roasted garlic–which is cooked at the same time as the cauliflower–gives it great flavor. Source: EatingWell Magazine, April 2019
Borani, a Middle Eastern yogurt dip, can be made with anything from spinach to eggplant to carrots. This recipe gets its shockingly pink color from grated beets. Make it ahead–the longer it sits, the better it tastes. Source: EatingWell Magazine, September/October 2018
This creamy bean dip is great for a party or picnic. Smoked paprika and ground chipotles add a robust, earthy flavor, but you can also use regular paprika and cayenne if you don’t have the other spices on hand. Source: Diabetic Living Magazine, Fall 2018
This take on the Argentinian classic is full of bright spring flavor and will be your new go-to dish for parties. Chimichurri is a sauce that is typically served with grilled meats. This version–made with fresh English peas, parsley and tofu–is served as a dip with either toasted baguette slices or vegetable dippers. Source: Diabetic Living Magazine
Grated beet and pomegranate juice give this tahini dip recipe a beautiful purple hue. Serve it with your favorite crunchy vegetables for dipping or use it as a sauce for grilled chicken or lamb. Source: EatingWell Magazine, September/October 2017
In this labneh dip recipe, we stir in a little hot pepper and herbs for a delicious kick. Labneh is a thick, slightly salty Middle Eastern strained yogurt that’s easy to make at home. Serve the dip with cucumber slices or pita chips, or use it to top roasted carrots. Source: EatingWell Magazine, March/April 2017
This vibrant orange hummus recipe couldn’t be easier–just toss a few ingredients in the food processor and whir away! Roasted red peppers make this healthy dip extra flavorful. Serve with veggie chips, pita chips or crudités. Source: EatingWell.com, December 2016
This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables. Source: EatingWell Magazine, July/August 2013
This healthy squash dip recipe, spiced with curry and made creamy with the addition of coconut milk, is a delicious alternative to hummus. You can also use other types of winter squash, pumpkin or sweet potatoes in place of the butternut squash in this dip. Serve with crisp raw vegetables or toasted pitas for dipping. Source: EatingWell Magazine, November/December 2014
In our homemade version of French onion dip, we simmer chopped onions in broth and use reduced-fat sour cream and yogurt for the familiar rich and creamy flavor. All told, our version has 12 grams less fat and nearly 50 percent less sodium per serving than the original. Source: EatingWell Magazine, January/February 2009
In this black-eyed pea dip recipe, black-eyed peas are pureed with extra-virgin olive oil, red-wine vinegar, garlic and thyme–a nice alternative to hummus. Try this protein-rich black-eyed pea dip with your favorite fresh vegetables or baked pita chips. Source: EatingWell Magazine, January/February 2013
Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks. Source: EatingWell Magazine, September/October 2009
Cookies can bring so much joy with just one bite, and this collection of our best cookie recipes will help you bring joy to special occasions throughout the year. Try our celebratory funfetti cookies or the tea-worthy brown-butter sablés. Savor tried-and-true classics like chocolate chip cookies and thumbprints, and go big with our holiday-geared seasonal cookies. These are our best cookies, from our kitchens to yours.
Diana Chistruga
Use fresh lemons and high-quality butter to make these light, airy, and perfectly sweet-perfectly citrusy cookies.
Matt Taylor-Gross / Food Styling Ali Domrongchai
It takes just 10 minutes to prep these aromatic Thai tea-infused crinkle cookies from food and travel writer Alexandra Domrongchai.
Jennifer Causey / Food Styling by Emily Nabors Hall / Prop Styling by Shell Royster
2022 F&W Best New Chef Warda Bouguettaya brings us these nutty halvah-studded chocolate chip cookies. Use chocolate fèves for wonderfully melty puddles of chocolate in each cookie.
Pastry chef Natasha Pickowicz makes these butter cookies with a spotlight on vanilla. Use a high-quality vanilla extract, or go the extra mile with fresh-scraped vanilla bean seeds.
Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
2022 F&W Best New Chef Caroline Schiff brings us these earthy, chocolatey slice-and-bake cookies. To make ahead, you can freeze the dough logs for up to two months before you bake them off.
Don’t skip the chilling time for these chocolate-rich cookies from Paige Grandjean — it makes the cookies set properly to bake up perfectly in the oven. For more indulgence, serve these with vanilla ice cream sandwiched inside.
These adorable Bavarian cookies are ready for the holiday table. Flavors of brown butter and citrusy cardamom come through each fragrant bite.
Julia Hartbeck
James Beard Award-winning pastry chef Belinda Leong captures the virtues of both a brownie and a cookie in one rich and chewy treat with crisp edges and a generous smattering of chocolate chips.
Christopher Testani / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen
Writer and editor Scott Mowbray gets inspiration for these almond butter cookies from the salted peanut butter cookies at New York City’s Ovenly bakery. Palm sugar gives a caramelized, tangy flavor, while almond butter makes for a fudgy texture with crisped edges.
These irresistible cookies from James Beard Award-winning pastry chef Kelly Fields are on our baking lists from October through the New Year — and often much further beyond that. You’ll enjoy loads of warm pumpkin spice in each orange blossom- and vanilla-kissed cookie.
Chocolate, chocolate, chocolate is the name of the game in these decadent, festive cookies from Linda Levinson Friend. Make the pretty, pink peppermint bark in this recipe for the cookie toppers, or use store-bought to save time.
Browned butter gives would-be traditional chocolate chip cookies a deliciously toasty butterscotch flavor. Soft, melty chocolate chunks dot each sweet, salty, chewy cookie.
Blogger and cookbook author Hetal Vasavada brings us this recipe for celebratory cookies. Each Indian milk fudge-filled spiced cookie sandwich is a display of color and detail, decorated with edible flower petals and gold leaf.
Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver
In under an hour, you can enjoy two dozen of these spiced banana cookies from F&W’s Chandra Ram. Cinnamon and cardamom take the lead in creating a floral, warm spice profile.
Linda Xiao / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley
These pig-shaped chewy cookies with a zippy ginger flavor come to us from recipe developer and cookbook author Andrea Nguyen. Robust flavors from molasses and ample fall spices give these cookies a wonderful warmth.
Cocoa, bittersweet chocolate, and cacao nibs go into this giant, festive cookie. Sprinkle with flaky sea salt for an elegant garnish, or perhaps decorate it with candied cranberries for a holiday finish.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Ramin Ganeshram turns the beloved holiday drink, sorrel, into a bite-size thumbprint cookie made with a hibiscus liqueur and West Indian spices like nutmeg, allspice, and cloves.
These crispy-thin cookies come to us from acclaimed photographer and former chef Simon Bajada. Orange zest and poppy seeds complement sweet, floral notes of cardamom.
Food & Wine / Photo by Brie Goldman / Food Styling by Lauren McAnelly / Prop Styling by Alexandria Juhl
Baking pro Zoë Francois’ idea of perfect is four-inch, chocolate-packed cookies with golden crisp edges and chewy interiors.
Southern cook Elizabeth Woodson makes these peanut buttery cookies without any flour. They’re nutty, crowd-pleasing cookies that take less than 30 minutes to make.
Matt Taylor-Gross / Food Styling by Debbie Wee
F&W’s Chandra Ram brings us these classically crumbly, buttery shortbread cookies. Enjoy them any time of the day, any day of the year. Dress them up with white glaze and red and green sprinkles for a holiday-season variation.
Matt Taylor-Gross / Food Styling by Ali Domrongchai
Tina Ujlaki soaks raisins in vanilla to add flavor to these classic cookies that are ready in half an hour.
F&W’s Anna Theoktisto’s buttery cookies have a nutty, salty edge not typically found in shortbread cookies. They are wonderfully tender and look beautiful.
Jordan Provost / Food Styling by Thu Buser
F&W’s Sean Flynn shares his family tradition with this recipe for soft, cake-like cookies with fudgy frosting and chocolate sprinkles.
Charlie Trotter’s meringues contain chocolate, cacao nibs, and cocoa for a rich flavor. These perfectly crisp-chewy cookies are best enjoyed the day of.
Alicia Lini, a fourth-generation Italian winemaker, brings us these stuffed Christmas cookies with a tender dough and a filling of tart, wintry fruits.
Victor Protasio / Food Styling by Julian Hensarling / Prop Styling by Risha Carnes
Award-winning baker and cookbook author Bryan Ford sandwiches sweet and silky dulce de leche between shortbread-style cookies for this popular South American treat.
If you love pretzels and want a not-too-sweet cookie, these cookies are for you. Glutino gluten-free pretzels replace flour for the ultimate chewy crinkle texture — and coincidentally make the cookies gluten-free.
These Linzer-inspired cookies use graham flour and hazelnut meal and feature marshmallow creme centers with a chocolate drizzle.
Ideal for a cookie swap, this recipe will yield about 30 not-too-sweet lemony, nutty cookies. You can also freeze the dough up to three weeks in advance — perfect for make-ahead holidays.
2021 F&W Best New Chef Paola Velez fills crisp, buttery cookies with rich, fluffy milk chocolate ganache in an hour and a half.
This cookie recipe features molasses, three forms of ginger, and rye flour, and it yields four dozen cookies — more than enough to bring to the holiday bash.
For a robust, nutty flavor, use freshly milled buckwheat flour in these lemony shortbread cookies from 2017 F&W Best New Chef Nina Compton.
Salt-tinged toffee, super-sweet milk chocolate, and tart dried apricots create a balanced melange of rich flavors in these crisp-chewy oat cookies from Nicole Krasinski and Kathleen Kwuan.
These funfetti cookies are full of colorful sprinkles that children and children-at-heart will adore. They’re perfect for any festive occasion and can be used as the cookies in your very own ice cream sandwich.
Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver
Orange-infused sugar goes into the dough of these Negroni-inspired cookies from Angela Garbacz; it’s also used to roll the dough balls in before baking. Sparkling sugar gives them a dazzling finishing touch.
A homemade butterscotch fills these chocolate sandwich cookies from former senior test kitchen editor Grace Parisi.
These gem-like cookies can be made in under an hour. They feature a hint of floral, spiced cardamom and are made with a blend of equal parts almond flour and all-purpose flour.
Tender, cake-like, and just firm enough to decorate, these sweet-spiced cookies from baker Julianne Jones make a delightful addition to any holiday dessert table.
These tender, moist cookies feature matcha for a tea-like flavor and greenish tinge. A blend of vanilla and almond extracts adds a complexity of warm, nutty flavors.
/197ce1e8-aee3-47bf-adbb-ea54b66b51a6--zucchini-apple-spice-muffins-1666.png)
A flourless muffin made with warming spices and healthy ingredients like zucchini and apple. The perfect winter treat!
Read more at http://myrecipemagic.com/recipe/recipedetail/zucchini-apple-spice-muffins —Megan Olson
/cc9a7a19-04f7-4e93-b305-a21f97c48ee0--2015-1124_vegan-mushroom-jerky_bobbi-lin_14629.jpg)
On first inspection, there’s pretty much no food that could be less amenable to vegan interpretation than jerky. It’s just not possible. Right?
Wrong—at least if you’re willing to have a somewhat roomy interpretation of what jerky is. These portobello mushroom slices, which are cooked at low oven temperatures until they dry out slightly and intensify in flavor, are a very good, very creative spin on the idea of jerky. You’ll have to give them a try for yourself before making any judgments!
These mushrooms are great for snacking, but the way I really like to use them is stuffed into wraps, layered on sandwiches, or chopped and sprinkled onto salads. They add flavor and umami, and they’re an easy item to keep stored in the fridge for when you want to give dishes a bit of a kick. You’ll reach for them more often than you’d think.
Word to the wise: The mushroom slices are good and salty. I offer 2 to 3 tablespoons of tamari here; I love salty flavor, so I usually use 3 tablespoons, but if you’d like a milder mushroom, simply try 2 instead.
Once you make the slices, you can store them in a mason jar (or another airtight container) in the fridge, waiting to break them out as needed. An added bonus? The mushrooms will also work as a handy vegan substitute for bacon (so you may want to throw a bunch in your next tofu scramble). —Gena Hamshaw
Watch This Recipe
Vegan Mushroom “Jerky” (Slow-Roasted Mushroom Strips)
Access to this page has been denied because we believe you are using automation tools to browse the website.
This may happen as a result of the following:
Please make sure that Javascript and cookies are enabled on your browser and that you are not blocking them from loading.
Reference ID: #dab27d10-d327-11ef-a9ed-a0c594e4b145
/f1488b73-674d-40d8-951d-37dcb9c331f3--Shiso_Slaw.jpg)
I found inspiration for this at our Asian farmer’s market where, if you get there early enough, you can get just picked green shiso. As I was sniffing a torn leaf, I remembered an apple slaw I’d made with Thai basil. Thinking that perhaps the green shiso, which has almost a cinnamon flavor, would also do well with apples, I tested it by creating this crunchy salad. To my delight, it works! This takes almost no time to put together, but should be made an hour or two ahead of time to allow the flavors to come together. Also, be sure to use a hard, tart apple, not just for the crunch, but also to stand up to the bold flavor of the shiso. I like using the first Ginger Golds of the season for this; a Granny Smith will also do the trick. The Thai basil is optional, but I recommend just a hint of it, as it does make a difference. I sincerely hope you enjoy this. ;o) —AntoniaJames
See problem, solve problem. Ask questions; question answers. Disrupt, with kindness, courtesy and respect. ;o)
On weekends, I want something for breakfast that I can really dig into—something that wouldn’t feel out of place with a Bloody Mary or a michelada on the side. Enter vigas. That’d be vegan migas (and I’m only a little bit sorry for the terrible wordplay). Migas are the Tex-Mex dish of eggs scrambled with fried tortillas, onions, and chilies, served wrapped up in more soft corn tortillas. It’s a nearly ideal dish for veganizing because of the way the eggs are treated.
Cook Mode
(Keep screen awake)
2 medium plum tomatoes, diced (about 6 ounces; 170g)
Kosher salt
8 corn tortillas, cut into 1 1/2- by 3/4-inch strips, plus more for serving
1/4 cup (60ml) vegetable oil, divided
1 medium yellow or white onion, finely chopped (about 8 ounces; 225g)
1 poblano pepper, stemmed, seeded, and finely chopped (about 4 ounces; 120g)
2 serrano chiles or 1 jalapeño, stemmed and finely chopped
1/2 teaspoon (2g) paprika
Pinch ground cumin
1 block soft or medium silken tofu, drained of excess water
1/2 cup (120ml) homemade or store-bought salsa verde, plus more for serving
Handful cilantro leaves and tender stems, finely chopped
Freshly ground black pepper
Toss tomatoes with 1/2 teaspoon salt in a large bowl. Transfer to a colander or fine-mesh strainer, set strainer over a bowl or the sink, and allow tomatoes to drain. Meanwhile, heat 3 tablespoons (45ml) vegetable oil in a large nonstick or cast iron skillet until shimmering. Add tortilla strips and cook, tossing and stirring frequently, until crisp, about 4 minutes total. Transfer to a paper towel–lined plate.
Return skillet to heat and add remaining 1 tablespoon (15ml) vegetable oil. Add onion, poblano, and serrano peppers and cook, stirring, until softened but not browned, about 4 minutes. Stir in paprika and cumin. Add tofu and break it up into large chunks. Stir in drained tomatoes, tortilla strips, and salsa. Cook, folding ingredients gently, until tortilla strips have absorbed moisture and softened and mixture has a tender, spoonable consistency that is not runny, about 4 minutes. Stir in cilantro and season to taste with salt and pepper.
Serve immediately with warm tortillas and extra salsa for making tacos.
| Nutrition Facts (per serving) | |
|---|---|
| 340 | Calories |
| 15g | Fat |
| 45g | Carbs |
| 11g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 4 to 6 |
|
| Amount per serving | |
| Calories | 340 |
| % Daily Value* | |
| 15g | 19% |
| Saturated Fat 2g | 8% |
| 0mg | 0% |
| 378mg | 16% |
| 45g | 16% |
| Dietary Fiber 7g | 26% |
| Total Sugars 5g | |
| 11g | |
| Vitamin C 25mg | 126% |
| Calcium 172mg | 13% |
| Iron 2mg | 13% |
| Potassium 486mg | 10% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
/5b7b0905-4c17-403f-96ed-b36fe8a06dc9--rXlGsl_f9h5gm7fpX9LhJ4RgOaEjiclpuikzl-0BE_Q.jpg)
The ultimate summer breakfast treat, this coffee cake is studded with fresh peaches and topped with an irresistible nutty, sugary, and crumbly topping. It’s perfect for a sweet morning, but it’s also pretty great for dessert (especially if you top it with a scoop of vanilla ice cream). —Gena Hamshaw
