This cookie was a happy accident. I was experimenting with SunButter and discovered that when you bake it combined with maple syrup, it turns the center of the cookie green. (It has to cool to work its alchemy.) My husband loves these cookies because they have no refined sugar, and my kids like them for their Dr. Seuss–like hue. They’re perfect for the Christmas season or as a healthy snack all year round. Use organic unsweetened SunButter if you can fi nd it; if not, regular works fine, too. Be sure to measure the SunButter and the maple syrup with a liquid measuring cup. Remember there is a small chance of soy cross-contamination with SunButter (see page 179 for more information), but if that’s a problem you can make your own sunflower seed butter.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
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.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.