I’m all about snacks. Whether it’s something to crunch on during a movie, or giving dinner guests something to munch on while dinner’s in the oven, any new additions to my snack game are welcome.
If I can make those snacks healthy, that's even better. If I can somehow give chickpeas the addictive crunch and cheesy taste of a bag of Cheetos? Holy moly — hold me back from going into full-on snack-attack mode.
Club sandwiches are usually best in the summer when tomatoes are at their peak, but what do you when the craving hits in cold-weather season and the only tomatoes available are rock-hard and sad? Just pop those tomatoes into a hot oven and you'll have juicy oven-roasted tomatoes in just 30 minutes. Stack them into a club sandwich that you can enjoy — even with a few feet of snow outside.
On a new-year-new-you kick and all about that clean-eating life? God knows I'm not, but I'm all about experimenting in the kitchen and looking into ways to cut out any unecessary added sugar and preservatives. Enter these technicolor "sprinkles," made from at-home dehydrated citrus zest and unsweetened, freeze-dried fruit.
I'm the type of person who dips bacon in the maple syrup I've poured over pancakes or waffles in the morning — are you? There's just something so right about how the sweetness of the syrup mixes with the salty-smoky bacon. So it's about time bacon got a starring role in another breakfast staple: granola.
Chiffon cakes are, as the originator Harry Baker opined, "something cosmic." A chiffon cake is in the family of aerated, egg-based foam cakes — like sponges and angel food cakes — all sky-high and light. With the addition of oil, a chiffon bakes up into one of the most versatile cakes in the baking repertoire. They're great with a simple glaze; they can be cut in half and filled with flavored whipped cream, mascarpone, or custard; or used instead of ladyfingers in a Charlotte cake or a trifle.
Fact: Canned sardines are polarizing. You either love 'em or hate 'em. If you're in the love 'em camp, here's an easy snack (or even a light lunch!) that celebrates canned sardines and pairs them with tangy pickled onions, zesty Dijon mustard, and nutty crispbreads.
Meatballs in the slow cooker are a gorgeous thing. They're gently simmered, so the meatballs stay tender while the sauce becomes luscious and rich. Whether they're being served over spaghetti for a weeknight dinner or piled onto a meatball sub at a Saturday potluck, these slow-cooker meatballs are going to be a hit — guaranteed.
