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Get Inspired: Creative Recipe Ideas

  • Holiday Cocktails: Shake It Up!

    A trio of festive cocktails.

    Blood Orange Whiskey Sour
    Fill a cocktail shaker with ice. Pour in 2 oz bourbon, 1 oz blood orange juice (freshly squeezed or bottled, such as Italian Volcano), 1 tsp sugar and 1 pasteurized egg white. Shake 15 seconds, until cold and foamy. Pour through a strainer into a glass. Garnish with a blood orange slice. Serves 1.

    Sparkling Pear Cocktail
    Place a pear slice inside a Champagne flute. Pour in 2 oz chilled pear nectar, then top with 3 oz chilled sparkling wine. Serves 1.

    Hot Brown Buttered Rum
    Melt 1 stick unsalted butter over medium heat and cook several minutes, until it starts to brown (be careful not to burn). Stir in ½ cup packed dark brown sugar, ½ tsp ground cinnamon, ¼ tsp nutmeg and
    ⅛ tsp ground cardamom. Transfer mixture to a 4-cup heat-proof measuring cup. Stir in 2 cups boiling water and mix until most of the sugar is dissolved. Stir in 6 oz spiced rum. Pour into 4 glasses and serve warm. Garnish with a cinnamon stick. Serves 4.

  • Yunhee Kim

    Condiment Deluxe

    Next-day turkey sandwiches rise above mere leftovers with these easy-to-make spreads.

    Spicy Sweet Pepper Relish: Dice 1 cup jarred roasted red peppers and 1 seeded jalapeño. Mix with 1 tsp each sugar and cider vinegar and 1/4 tsp salt.

    Truffle Mayo: Stir together 1/2 cup mayonnaise, 1 tsp truffle oil and 1/8 tsp freshly cracked black pepper.

    Chestnut and Thyme Mustard: Combine 3 tbsp finely chopped chestnuts, 1/3 cup Dijon mustard and 1 tsp chopped thyme.

  • Greek Yogurt Breakfast Ideas

    Boost the protein in your favorite breakfasts by adding Greek yogurt. 

    Morning Scramble: Crack 4 eggs into a bowl and whisk in 1/4 cup plain Greek yogurt. Season with salt and pepper and cook over medium heat in 2 tsp olive oil. Top with a little shredded cheese, some diced tomatoes and chopped chives. Serve in Old El Paso flour tortilla bowls

    Power Parfait (Gluten-Free): Layer plain Greek yogurt with sliced strawberries and a mixture of sunflower and sesame seeds. Repeat twice. Drizzle with honey

    Superior Smoothie (Gluten-Free): Blend 1/2 cup flavored Greek yogurt, 3/4 cup frozen blueberries, 2 tbsp almond butter, 1 tbsp ground flaxseeds, 1 tbsp chia seeds, 2 tsp sugar and 1/2 cup skim milk

  • Ryan Liebe

    Summer Smoothies

    The Blender Girl, Tess Masters, lets users of her new app punch in their mood (say, “sluggish”), their need (“detox”) and what they crave (“clean and green”). The results are a choice of 100 recipes, each with three optional boosters. Here’s what we tried (each makes 2 servings).


    Strawberry-Kiwi: For Energy- In a blender, combine 11/4 cups freshly squeezed orange juice, 3 medium ripe kiwis, peeled and chopped, 3/4 cup plain or vanilla-flavored yogurt and 2 cups frozen strawberries. Blast on high for 30 to 60 seconds, until smooth and creamy. Boosters: 1 tbsp finely chopped basil; 1 tsp flaxseed oil;1 tsp camu powder

    Apple Alikalaid: For Weight Loss- In a blender, combine 1/2 cup coconut water or water, 2 green apples, cored, seeded and roughly chopped (grated for conventional blenders); 1 cup loosely packed spinach; 1 lemon, peeled, quartered and seeded; 1 cup chopped cucumber and 5 drops alcohol-free liquid stevia. Blast on high for about 1 minute until smooth. Add 1 cup ice and blast for a few more seconds until drink is chilled. Boosters: 1 tsp minced ginger; pinch cayenne; 1/2 tsp wheatgrass powder

    Chai Tai: For Relaxation/Stress Relief- In a blender, combine 1 cup unsweetened almond milk or other nut, grain or seed milk, 1 cup coconut water, 1/4 cup chopped pitted dates (soaked, if using a conventional blender), 1 tsp natural vanilla extract, 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp each ground nutmeg and ground cardamom, pinch ground cloves, pinch salt (optional, to bring out flavors), 2 medium frozen sliced bananas and 1 cup ice cubes. Puree on high for 30 to 60 seconds, until smooth and creamy. Boosters: 1 tbsp blanched raw almonds, soaked; 1 tbsp chia seeds; 1 tbsp flaxseed oil

  • Family Circle Office Favorite: Super Salad

    To make up for all the recipe tastings, our food department eats a salad for lunch nearly every day. We try to incorporate the most nutrient-dense ingredients possible — that's how we came up with this winning combination.
    — Regina Ragone, Food Director, and Julie Miltenberger, Executive Food Editor


    • In a large bowl, toss 1 bunch watercress (tough stems discarded), 1 bag (5 ounces) baby spinach, 2 cups strawberries, trimmed and halved, and 1 small sweet red pepper, cored and cut into strips.
    • In a small bowl, whisk 2 tablespoons fresh lemon juice, 2 teaspoons honey, 1 teaspoon Dijon mustard and 1/4 teaspoon each salt and pepper. While whisking, pour in 2 tablespoons extra-virgin olive oil.
    • Mix in 1/2 teaspoon snipped fresh chives, if desired. Pour over salad and toss. Transfer to a platter, top with 1/2 cup walnuts and sprinkle with salt and pepper to taste.
  • Spice of Life: Turmeric

    Turmeric — the vibrant yellow root that's typically sold dried and ground — is a powerful antioxidant touted for its anti-inflammatory properties. Here's what's golden about it: Studies have shown that adding turmeric to your daily diet is helpful in preventing Alzheimer's, cancer and arthritis. Got to get it into your life? Try these recipes.

    Indian Roasted Cauliflower
    Cut 1 head cauliflower into florets. Toss on a rimmed baking sheet with 2 tablespoons olive oil, 1/2 teaspoon each ground turmeric and salt, 1/4 teaspoon ground cumin, and 1/8 teaspoon each ground cinnamon and cayenne. Roast at 400°F for 25 minutes, until tender.

    Turmeric Coconut Tea
    Bring 2 cups unsweetened almond-coconut milk, one 1-inch piece peeled and grated ginger and 1/2 teaspoon turmeric to a simmer in a small pot. Cover, remove from heat and steep 3 minutes. Stir in 1 tablespoon honey and pour through a fine-mesh strainer into 2 mugs.

    Golden Rice Pilaf
    In a small pot, stir 2 cups water, 1 cup brown jasmine rice, 3/4 teaspoon salt and 1/4 teaspoon pepper. Bring to a boil. Cover, reduce to a simmer and cook 45 minutes. Remove from heat and let stand 5 minutes. Meanwhile, melt 1 tablespoon unsalted butter in a small saucepan over medium heat. Stir in 2 tablespoons finely chopped shallots, 4 cloves garlic, chopped, and 1 teaspoon turmeric; cook 2 minutes. Stir into cooked rice.

  • Jonny Valiant

    Do the Twist: Sweet Potato Noodles

    Spiralizing transforms vegetables such as zucchini, sweet potatoes and butternut squash into long, coiled strands, which can be blanched or sauteed. The results look just like pasta, sans gluten. Here's our take on the trend. Go ahead — give it a spin.

    Product note: We like Paderno Spiralizer (, $50) for its four blade options and crankability.


    • Whisk 1 teaspoon cornstarch into 1/2 cup milk, then add to another 1 cup milk in a large skillet. Gently heat just until bubbles form around edge of pan.
    • Whisk in 8 ounces soft goat cheese.
    • Stir in 2/3 cup chopped pecans, 1 teaspoon chopped fresh rosemary and 1/2 teaspoon salt.
    • Use the medium blade to spiralize 2 pounds sweet potatoes; blanch in salted water for 1 to 2 minutes, being careful not to overcook.
    • Transfer noodles to skillet and gently toss in sauce. Season with cracked black pepper.

    Serves 4.

  • Spread the Love: Compound Butters

    Compound butter — merely a mixture of butter and other sweet and savory ingredients — is a simple but sublime way to elevate any meal. Each recipe below begins with one softened stick of the unsalted variety. Poke around your pantry, then churn up something special.

    Add some heat to sauteed shrimp: 1/3 cup sliced scallions + 4 teaspoons sriracha + 1/4 teaspoon salt.

    Parsley, sage, rosemary and thyme are poultry's best friend.

    Pancake-perfect topping: 1/4 cup thawed wild blueberries + 2 tablespoons maple syrup + 1 tablespoon blueberry preserves + 1/8 teaspoon salt.

    Spread some joy on a chicken sandwich: 1 teaspoon fresh grated ginger + 1 teaspoon curry powder + 1/2 teaspoon salt + 1/4 teaspoon turmeric. (Toast curry powder and turmeric in a skillet for 2 minutes.)

    Ratchet up a basic biscuit: 2 tablespoons honey + 1 teaspoon lemon zest + 1/2 teaspoon cardamom + 1/8 teaspoon salt.

    Smoky Bacon
    Build a better BLT: 1/3 cup chopped cooked smoked bacon + 2 teaspoons brown sugar + 1 teaspoon cider vinegar + 1/2 teaspoon each smoked paprika, sweet paprika and chili powder (toasted 2 minutes in a skillet) + 1/2 teaspoon each mustard powder and salt.

  • In a Jam: Tangy Tomato Jam

    This sweet yet tangy tomato jam is a great way to take advantage of local produce, either from the farm stand or your own backyard. Look for supplies in supermarkets and hardware stores; you can reuse the jars and bands but will need new lids for each batch. Jazz up turkey sandwiches with a few tablespoons of this tart jam. Add a dollop to goat cheese-topped crackers or spoon over slices of grilled chicken, steak or pork.


    • Start with 5 pounds tomatoes. Some people prefer plum or Roma, but we used basic red.
    • Wash six 6-ounce jars and lids in soapy water. Rinse well. Place on a rack in a pot of hot water (so jars don't crack when filled).
    • Core tomatoes and chop into 1-inch pieces. Place in a pot with 3 1/3 cups turbinado sugar, 1/2 cup lemon juice, 2 teaspoons salt, 2 teaspoons grated ginger, 1/2 teaspoon ground cumin, 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground cloves.
    • Bring tomato mixture to a boil. Reduce heat to medium and simmer, stirring occasionally, until reduced by half and mixture registers 220°F on a candy thermometer, about 1 3/4 hours.
    • With a jar lifter, remove hot jars from water and bring water to a boil. Fill jars with hot jam, leaving 1/4 inch of head space (a jar funnel helps). Wipe rims with a damp cloth, apply lids and hand-tighten bands to secure. Add jars to boiling water bath; boil for 20 minutes to seal.
    • Use jar lifter to transfer jars to a kitchen towel. After 12 hours, press on center of each lid to test seal. Lid should not pop up and down. If it does, boil again in water. Store in a cool, dark place for up to a year.

    Makes six 6-ounce jars.

    Get the recipe

  • Sweeten Up: Homemade Ginger Ale

    Simple syrup is well, simple. In its most basic form, it's a 50-50 ratio of water to sugar. Go a step further and try your hand at homemade ginger ale.


    • Combine 1 cup sugar, 1 cup water and 1/3 cup peeled and sliced ginger.
    • Bring to a boil; simmer until sugar is dissolved. Steep at least 2 hours or overnight. Strain and cool to room temperature.
    • In a tall glass, muddle 3 mint leaves. Pour in 1 1/2 ounces of the ginger simple syrup and 6 ounces seltzer water; mix well. Fill glass with ice cubes and garnish with a mint sprig.

    Mix it up: Instead of using ginger, try infusing the simple syrup with other flavorful ingredients, such as basil, star anise or lemon peel.

    Get the recipe

  • Con Poulos

    A Little Bit Corny: Spicy Corn

    Corn is one of summer's most delicious staples, especially when it's at peak flavor. Leave the butter behind and spice things up with this simple side dish.


    • Heat a grill to medium.
    • Peel back husks on 4 ears of corn and remove silk; pull husks back over corn.
    • Grill 20 minutes, turning 3 times.
    • Peel back husks and spread 1 tablespoon mayo on each ear, roll in 1/4 cup cotija cheese (or queso fresco) and dust with cayenne.

    Originally published in the August 2014 issue of Family Circle magazine.

  • In the Loop

    Soft pretzels — a hit at the ballpark — are easy to make at home, thanks to boxed mixes. Just follow package directions (we used Fleischmann's Simply Homemade). The finishing touches are up to you.

    Everything Pretzels: Combine 3 teaspoons each poppy seeds, sesame seeds, dried garlic and dried onion with 2 teaspoons coarse salt. Sprinkle on pretzels after boiling, then bake.

    Salted Chocolate: Melt 4 ounces semisweet chocolate chips per package directions (thin with canola oil if necessary). Drizzle baked pretzels with chocolate and sprinkle with fleur de sel.

    Cheddar-Bacon: Sprinkle each pretzel with 1 tablespoon grated cheddar and 1 teaspoon crumbled cooked bacon before baking.

    Want to shape pretzels like a pro? Visit

    Originally published in the June 2014 issue of Family Circle magazine.

  • Pesto Chango: Homemade Pesto

    Basil pesto? Been there, done that. Try these three ways to give a classic a fresh spin.

    Kale-Walnut: In a food processor, combine 2 cups packed baby kale, 1 clove garlic, 1/3 cup toasted walnuts and 2 tablespoons lemon juice. Blend until smooth while drizzling in 1/2 cup olive oil. Stir in 1/2 cup grated Parmigiano-Reggiano, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

    Roasted Red Pepper: Combine 1 cup roasted red peppers, 1/4 cup shelled pumpkin seeds (pepitas) and 1/4 cup packed fresh parsley in a food processor; blend until smooth while drizzling in 1/3 cup olive oil. Stir in 1/2 cup grated Asiago cheese, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

    Corn-Cilantro: Heat 2 tablespoons olive oil in a saute pan over medium heat. Add 1 cup fresh corn (cut off the cob). Cook 5 minutes; cool. Add to a food processor with 1/2 cup cilantro, 2 chopped scallions and 2 tablespoons lime juice. Drizzle in 1/3 cup olive oil, processing until smooth. Stir in 1/2 cup grated ricotta salata, 1/4 teaspoon salt and 1/8 teaspoon black pepper.

  • David Malosh

    Simply Smashing: Avocado Smash

    The Family Circle staff has fallen for the avocado smash, sold at the Australian coffee shop, Bluestone Lane, in our NYC office building. No need to head Down Under (or to the Big Apple) — this potassium-and-protein-packed mini meal is easy to whip up.


    • In a bowl, combine 1 peeled and diced avocado, 1 tablespoon crumbled feta, 1 teaspoon lemon juice and 1/8 teaspoon salt. Smash with a fork, leaving some large chunks.
    • Spoon onto a slice of toasted multigrain bread. If desired, top with sliced grape tomatoes, red pepper flakes, more feta and a drizzle of olive oil.

    Originally published in the May 2014 issue of Family Circle magazine.

    Get the recipe

  • David Malosh

    Ole! Sparkling White Sangria

    Nothing kicks up a spring celebration like fresh-and-fruity sangria. This twist on the classic red is crisp, clear and party-pretty.


    • In a large pitcher, combine 1 bottle dry white wine, 1 cup seltzer, 1/2 cup Calvados and 1/4 cup agave; stir until well combined. Chill in refrigerator.
    • When ready to serve, stir in 2 cups ice, 1 cored and sliced Granny Smith apple, 1 sliced star fruit (optional), 1 cup halved green grapes and 1 sliced lime. Pour over ice.

    Makes 8 servings.

    Get the recipe

  • Romulo Yanes

    Rise and Shine: Down-Home Biscuit Sandwiches

    Move over, bagels and croissants — biscuits are the new "it" bread. Serve them Southern-style as a breakfast sandwich to jump-start your day.


    • Whisk 4 eggs, 2 tablespoons half-and-half, 1/2 teaspoon salt and freshly cracked pepper in a bowl.
    • In a small saute pan, heat 1 tablespoon unsalted butter over medium heat. Stir in eggs and cook until just scrambled, about 1 minute.
    • Spread 2 tablespoons pimiento cheese on each of the bottom halves of 4 warm split biscuits and 1 teaspoon pepper jelly on the tops.
    • Spoon eggs on bottom halves and cover with top halves.

    Originally published in the March 2014 issue of Family Circle magazine.

    Get the recipe

  • David Malosh

    Green Goodness: Kale and Green Apple Juice

    Juicing — a detox trend with roots in the celeb world — is now mainstream. Supermarket shelves are loaded with bottled blends, while juice bars are popping up across the U.S. But they can be pricey, so save your green and try this affordable, vitamin-packed version.


    • In a blender, combine 1 1/2 cups cold water, 1 cup frozen kale, 1 1/2 cored and roughly chopped green apples, 2 stalks roughly chopped celery, 1/4 cup fresh parsley, 2 tablespoons fresh mint and 2 tablespoons lemon juice.
    • Blend until smooth and pour through a fine mesh strainer. Serve over ice.

    Makes 2 servings.

    Originally published in the March 2014 issue of Family Circle magazine.

    Get the recipe

  • A New Leaf: Earl Grey Shortbread

    Tea has never been hotter, and not just for sipping. These cookies made with Earl Grey have a subtle citrus flavor that comes from thinking beyond the brew.


    • In a food processor, pulse 2 cups all-purpose flour, 2 tablespoons Earl Grey tea leaves and 1/2 teaspoon salt until combined.
    • Add 1/2 cup confectioners' sugar and 2 sticks softened unsalted butter; pulse until dough just comes together. Place dough on a lightly floured surface, pat into a flat disk, wrap in plastic and refrigerate for 30 minutes.
    • On a lightly floured surface, roll dough to 1/4-inch thickness. Cut out shapes with a 2-inch-square scalloped cookie cutter; place on a baking sheet. Re-roll dough as needed.
    • Bake at 350°F for 18 to 20 minutes, until lightly browned. Remove immediately to a wire rack to cool.

    Makes 3 1/2 dozen.

    Originally published in the February 2014 issue of Family Circle magazine.

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  • Give Peas a Chance: Bean-Based Salsa

    The black-eyed variety, that is. Food editor Melissa Knific's family makes this chunky bean-based salsa every New Year's Eve, honoring the belief that the peas guarantee good fortune. Here's to a prosperous 2014!


    • Combine 1 can (15.5 ounces) rinsed and drained black-eyed peas, 1 1/2 cups diced tomatoes, 1 cup sliced scallions, 1/3 cup chopped cilantro, 1 minced garlic clove, 3 tablespoons fresh lime juice, 1 tablespoon olive oil and 1/2 teaspoon each ground cumin and salt.
    • Serve over butter lettuce with tortilla chips.

    Originally published in the January 2014 issue of Family Circle magazine.

  • Adrienne Anderson

    Fresh Start: Leafy Greens and Pine Nut Salad

    Brighten your plate — and your palate — with this hearty salad that makes the most of the season's best ingredients.


    • In a large serving bowl, whisk together 1 tablespoon tarragon vinegar, 1/8 teaspoon each salt and pepper, 1 teaspoon Dijon mustard, 3 tablespoons extra-virgin olive oil, 1 tablespoon snipped chives and 1 teaspoon chopped fresh tarragon.
    • Add 2 cups each frisee, watercress, sliced endive and sliced radicchio.
    • Toss to evenly coat with dressing and season with 1/8 teaspoon salt. Top with 3 tablespoons toasted pine nuts.

    Serves 4.

    Originally published in the January 2014 issue of Family Circle magazine.

    Get the recipe for Leafy Greens and Pine Nut Salad

  • Yunhee Kim

    Get the Party Started: Quick Holiday Appetizers

    A great gathering takes only a few ingredients — a fun-loving crowd, a happy host and delicious appetizers you can whip up in minutes.


    • Shrimp with Hot and Spicy Orange Sauce: Heat a stovetop grill pan; grill 12 jumbo shrimp for 2 minutes per side. Heat 1/2 cup orange marmalade until melted; stir in 1 teaspoon sriracha sauce.
    • Potato Bites with Crisped Prosciutto: Boil 12 small red-skinned potatoes for 15 minutes. Cut 1/4 inch off tops and spoon half the flesh into a bowl; mash with 1/3 cup chive-and-onion cream cheese. Fill potatoes with mixture. Saute 4 slices prosciutto in a skillet until crisp; crumble over potatoes.
    • Caprese Skewer: On each of 12 wooden skewers, thread one grape tomato, a basil leaf and a small marinated bocconcino. Drizzle some of the bocconcini oil over the top, if desired.

    Get the recipe for Shrimp with Hot and Spicy Orange Sauce
    Get the recipe for Potato Bites with Crisped Prosciutto
    Get the recipe for Caprese Skewers

  • The Fig Idea: Fig, Salami and Provolone Flatbread

    Looking for some party food that will wow your guests? Golden figs transform flatbread into a sweet and salty app that's truly sublime.


    • Heat oven to 450°F. Place a prepared 10.5-ounce flatbread (such as Stonefire) on a baking sheet and brush with 1 tablespoon olive oil.
    • Cut 2 ounces sliced provolone, 1 ounce sliced salami and 1 ounce sliced mortadella into ribbons and scatter on the bread. Slice 8 dried golden figs and arrange over the top.
    • Bake at 450°F for 13 to 15 minutes, until crisp. To serve, cut into 6 squares and garnish with arugula.

    Get the recipe

  • Delicious Duo: Bacon Chocolate Cupcakes

    Combine bacon — everyone's favorite breakfast food — with a sweet little cupcake, and what do you get? A taste treat that's simply irresistible.


    • Heat oven to 350°F. Line two cupcake pans with 18 paper liners.
    • Whisk together 1 3/4 cups all-purpose flour, 3/4 cup cocoa powder, 2 1/4 teaspoons baking powder and 1/4 teaspoon salt.
    • Beat 2 sticks softened unsalted butter and 1 1/4 cups sugar in a large bowl; beat in 3 eggs and 1 teaspoon maple extract.
    • Beat in flour mixture, alternating with 3/4 cup milk.
    • Fold in 2/3 cup (10 slices) chopped, cooked crispy thick-cut bacon.
    • Divide batter among liners and bake at 350°F for 21 to 22 minutes, or until toothpick inserted in center of cupcake comes out clean.

    • Melt 1 cup milk chocolate chips in microwave and cool slightly.
    • Beat 1 box (16 ounces) confectioners' sugar, 2 sticks softened unsalted butter and 1/4 cup milk until smooth; beat in 1 teaspoon maple extract and chocolate.

    • Spread frosting over cupcakes. Garnish with additional chopped bacon.

    Get the recipe

  • Jam Session: Gingered Peach Jam

    With peaches at their peak, try making old-fashioned preserves. This delicious recipe couldn't be easier.


    • Place 6 large peaches in a large pot of boiling water for 1 minute; rinse in cold water and peel. Remove pits and cut into wedges (about 6 cups).
    • Transfer to the bowl of a food processor and pulse until coarsely chopped. In a medium stainless steel saucepan, combine peaches, 3 cups sugar, 2 tablespoons chopped ginger, 1 tablespoon lemon juice and 1/4 teaspoon salt.
    • Simmer over medium heat, stirring occasionally, until thickened, about 30 minutes. Ladle into Mason jars and cool. Refrigerate overnight. Store in refrigerator for up to 1 month.

    Makes 4 cups.

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  • Bliss on a Bun: Lobster Rolls

    It's a seafood shack classic that captures summer at its best: the lobster roll. And you don't have to be a master chef to make it. With just a few quality ingredients and minimal fuss, you can create something sublime.


    • In a large bowl, whisk together 1/2 cup mayonnaise, 2 teaspoons each olive oil and lemon juice, and 1/8 teaspoon each Old Bay seasoning, salt and black pepper.
    • Gently fold in 2 cups coarsely chopped lobster (from 2 steamed tails) and 2 tablespoons snipped chives.
    • Spoon mixture into 4 top-loading rolls. Garnish with additional chives.

    Makes 4 servings.

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  • Refresher Course: Honeydew Melon Soup

    Chilled fruit soups are perfect for hot days when you want something light. This pretty puree of melon, mint and yogurt is a great summer appetizer — and a breeze to make.


    • In the bowl of a food processor, add 8 cups cubed honeydew melon (medium ripe), 1/4 cup mint leaves, 2 tablespoons lime juice, 1 tablespoon honey and a pinch of cayenne pepper. Pulse a few times to combine; process until smooth.
    • Refrigerate for a few hours. To serve, divide equally among 4 bowls and stir 1 tablespoon plain Greek yogurt into each. Garnish with small melon balls, mint and chopped pistachios, if desired.

    Makes 5 cups.

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  • Con Poulos

    Refresh Yourself: Watermelon Granita

    Only one thing beats watermelon on a hot day: a nice, icy watermelon granita. It's hard to believe that such a simple dessert delivers so much sweet summer flavor.


    • Put 1/3 cup each water and sugar in a small saucepan. Bring to a boil and stir until sugar is dissolved. Add 1 sliced lime; simmer 1 minute. Remove from heat and let cool. Strain syrup and reserve.
    • Put syrup and 8 cups diced seedless watermelon in the bowl of a food processor. Process until smooth. Pour into a 13 x 9 x 2-inch baking dish and freeze for 4 hours, stirring thoroughly every hour. When mixture is frozen, place in food processor in batches and pulse a few times. Spoon into serving dishes and garnish with fresh mint, if desired.

    Makes 6 servings.

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  • Berry Patriotic Kabobs


    For a sweet twist on a Fourth of July barbecue favorite — kabobs — try these fruit skewers.

    • Thread 4 blueberries, 2 mini-marshmallows and 2 raspberries on each of five 10-inch wooden sticks.
    • On the remaining seven sticks, thread 4 raspberries and 3 marshmallows to create this all-American treat.

    Get the recipe

  • Wendell T Webber

    Fresh Blend: Spring Pesto

    Spring has sprung! Celebrate by making this light, bright pesto that uses seasonal greens instead of basil. Tossed with pasta, spread on a sandwich or drizzled over fish, chicken or
    grilled veggies, it's a quick way to add big flavor.


    • In bowl of a food processor, add 1/3 cup of toasted shelled pistachio nuts, 1 bag (6 ounces) baby spinach, 2 cups each arugula and flat-leaf parsley, 4 coarsely chopped scallions and 2 cloves garlic. Blend 1 minute.
    • With processor running, gradually add 3/4 cup extra-virgin olive oil until fully incorporated. Place in a bowl and stir in 3/4 cup shredded Asiago cheese, 1 teaspoon salt and 3/4 teaspoon black pepper.

    Makes 2 1/2 cups (enough for 2 pounds of pasta).

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  • Tina Rupp

    Sweet Reward: Breakfast Crepes

    These delicate crepes are perfect for Mother's Day breakfast and so simple to make that even Dad or the kids could whip them up (hint, hint).


    • In a medium bowl, whisk 2 eggs, 1 cup skim milk, 1/2 teaspoon almond extract, 1/2 cup cornstarch, 1/2 cup flour, 1 tablespoon oil, 2 teaspoons sugar, 3/4 teaspoon baking powder, 1/4 teaspoon salt and a pinch ground allspice. Refrigerate 20 minutes. Stir.

    • Heat an 8-inch nonstick skillet over medium-high heat until hot. With a ladle or 1/4-cup measure, add 2 tablespoons batter to skillet. Tilt and rotate pan to coat. Cook 30 seconds or until crepe is browned on bottom and edges are dry. Lift with a silicone spatula and flip over. Cook 5 seconds, then transfer to a sheet of wax paper.
    • Repeat with remaining batter, stacking crepes with wax paper in between. Spread with Nutella and scatter sliced strawberries on top. Fold, then dust with confectioners' sugar and cocoa powder.

    Makes 16 crepes.

    Get the recipe

  • Yunhee Kim

    Green Day: St. Patrick's Green-and-White Cookies

    Parades, step dancing and shamrocks are great, but there's another way to get into the spirit on March 17th. Charm your family with these cake-like cookies, an Irish take on the classic black-and-white treat.


    • In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt. In a large bowl, beat 10 tablespoons unsalted butter and 1/2 cup each light brown sugar and granulated sugar for 2 minutes. Add 1/3 cup buttermilk, 1 egg and 1 1/2 teaspoons vanilla and beat until smooth; gradually beat in dry ingredients until combined. Chill batter for 15 minutes.
    • Drop batter in 2 tablespoons mounds onto ungreased baking sheets, about 3 inches apart. Bake at 375°F for 12 to 13 minutes, until just set.
    • Remove from sheet onto a wire rack and cool. Beat together 2 1/2 cups confectioners' sugar and 3 tablespoons milk until smooth and a good spreading consistency, adding an extra 1 or 2 teaspoons milk if needed. Into half the icing, beat 1/8 teaspoon mint extract and a few drops green food coloring. Spread half of the flat side of each cookie with white icing; let dry. Spread other half with green icing and allow to dry.

    Makes 24 cookies.

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  • Tina Rupp

    Little Cuties: Mini Apple Pies

    We'd never say no to a pie — in fact, we often want to gobble up the whole thing. Wish granted. Mini pies baked in Mason jars are the ideal indulgence. "There's no need to cut and serve," says Shaina Olmanson, author of Desserts in Jars: 50 Sweet Treats That Shine. "They're great for parties." And okay for your waistline — as long as you eat just one.


    • Heat oven to 350°F and set out eight wide-mouth 8-ounce jars. Cut out eight 6-inch circles and eight small circles (using jar lid as guide) from two boxes refrigerated piecrusts. Press into bottom, up side and over the lip of jars.
    • In saucepan, melt 8 tablespoons butter over medium-high heat. Stir in 1/4 cup all-purpose flour and cook, whisking continuously, until golden brown, 2 minutes. Add 1/4 cup each granulated sugar and brown sugar, 1 tablespoon lemon juice, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1 teaspoon salt and bring to a simmer. Remove from heat and pour over 6 cups peeled, cored and thinly sliced apples and, if desired, 1/2 cup dried cranberries. Toss to coat. Spoon into jars.
    • Cut small dough circles into strips; weave into lattice and crimp edges. Brush with lightly beaten egg and sprinkle with turbinado sugar. Place jars 2 inches apart on large baking sheet. Bake at 350°F for 45 to 55 minutes or until golden. Allow to cool.

    Get the recipe

  • Yunhee Kim

    Pumpkin It Up: Whoopie Pies

    It's not just for holiday pies! Canned pumpkin is surprisingly versatile, adding fall flavor to a wide range of dishes — think pancakes and waffles, savory dips and spreads, even chili, tacos and bruschetta — as well as desserts. Packed with vitamin C, beta-carotene, iron and potassium, it's also an excellent source of fiber. So whether you're cooking soup, simmering a stew or making whoopie (pies, that is), think outside the can and bring some pumpkin to the party.

    Pumpkin-ricotta filling, cookies flavored with cinnamon, nutmeg, ginger and cloves, and a white chocolate glaze — it all adds up to one wicked whoopie pie.

    Get the recipe

  • Hector Sanchez

    Confectionately Yours: Crunchy Chocolate Peanut Stix

    Try thinking outside the box this Valentine's Day. Get personal by whipping up something sweet for your family. They'll taste the love in every bite.


    • Line a 13 x 9 x 2-inch baking pan with nonstick foil, leaving a few extra inches on each end. Line bottom with about 25 rectangular buttery crackers (such as Keebler Club).
    • In a medium saucepan, melt 1/2 cup unsalted butter over medium-high heat. Add 1/2 cup milk, 1 1/4 cups light brown sugar and 1/4 cup granulated sugar. Bring to a simmer and gradually stir in 2 cups finely crushed honey graham crackers. Simmer, stirring frequently, for 5 minutes.
    • Pour 1 cup of the mixture over crackers and spread evenly. Place another layer of crackers in pan and spread remaining cup of sugar mixture over crackers; top with another layer of crackers.
    • Place 1 1/4 cups milk chocolate chips and 1 cup peanut butter chips in a medium bowl over a small amount of simmering water in a medium saucepan over low heat. Stir until smooth. Spread evenly over top layer of crackers. Refrigerate for at least 1 hour until set. Carefully lift out of pan and place on a cutting board. Cut into 1 x 4-inch bars with a serrated knife.

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  • Alexandra Grablewski

    Warming Trend: White Peppermint Hot Chocolate

    There's nothing like a steamy mug of hot chocolate to chase the winter chill. But don't settle for the same old thing. Try kicking it up with peppermint for the kids, chili powder or spiced rum for grown-ups. Add whipped cream and a dusting of cocoa for a decadent treat.


    • In a small pot, combine 1 cup whole milk and 1 peppermint tea bag.
    • Bring to a low simmer.
    • Cover and steep for 3 minutes, then remove tea bag.
    • Whisk in 2 ounces white chocolate, chopped, until melted.
    • Pour into mug and top with whipped cream or marshmallows and crushed peppermint candies. For an impressive presentation, moisten rim of empty mug with water, then roll in finely crushed peppermint candies.

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