The fun part about making compound butters is that there isn’t really a bad combination. We love to build ours with a mix of fresh herbs, citrus zests, and garlic and onions.
This is our favorite way to make a big batch of bacon: easy, hands-off, and completely splatter-free.
Cheesy Chicken Fritters Recipe – Tender, juicy and so flavorful. If you love easy chicken recipes, these chicken fritters filled with cheese and Jalapeño are for you! They make a perfect Keto…
Whether you prefer pencil, gel, or liquid liner, we're teaching you how to make your eyes pop with these simple eyeliner hacks for beginners!
Learn how to cook zoodles with 30 healthy and incredibly delicious recipes. Zucchini noodles are a healthy option to pasta and they taste so good!
Super Easy Lemon Bars. New & improved with a deeper lemon layer. Using only 5 simple ingredients & a very quick preparation time, this is the easiest & best lemon bars recipe I've ever tried in almost 40 years of baking.
If you love pizza with ballooned and blistered edges and a crisp but pliable crust, this is the pizza dough recipe you’ll come back to again and again. And it’s easy to make—the pizza dough is no-knead, made with 4 simple ingredients, and doesn’t require special flour. Video guidance below. **Attention Pizza Fans**: My new cookbook, Pizza Night, is available for preorder. NOTES: This recipe yields 4 rounds of dough. Recipe can be halved; dough can be refrigerated for up to five days. I refrigerate individual rounds of dough in quart containers. Dough can be frozen, too. After the first rise and after you transfer the portioned rounds to quart containers, this is your opportunity to freeze. Transfer the quart containers to the freezer for as long as 3 months. To thaw, remove a container (or more) and let thaw in the refrigerator for 1 day or thaw at room temperature for 4 to 8 hours. Then, proceed with the recipe. Yeast: If you need to use active dry yeast instead of instant, sprinkle it over the lukewarm water and let it stand for about 10 minutes or until it gets foamy before adding to the other ingredients. Warm place to rise: Here's a trick for making the perfect warm spot for the dough to rise. Turn the oven on and let it preheat for 1 minute; then shut it off. The temperature will be between 80° F and 100° F. you should be able to place your hand on the oven grates without burning them. Flour: You can use bread flour and all-purpose flour here but if you live in a humid environment, I would consider using bread flour if you can get your hands on it. If you are in Canada or the UK, also consider using bread flour or consider holding back some of the water (see next paragraph). Reference the video for how the texture of the bread should look; then add water back as needed. Water: I find the sweet spot for me to be about 418 grams of water, which is roughly an 82% hydration dough. If this is too high, try using 400 grams of water or even 395 grams of water, which will lower the hydration to 77%. As noted above, this is a variation of the peasant pizza dough recipe in my cookbook. If you are unfamiliar, the peasant bread dough is a very wet, no-knead dough. The key when handling it, is to use as much flour as necessary to keep it from sticking to the board and your hands. That said, you absolutely can start with less water to make the dough more manageable. If you live in a humid environment, if you live abroad, if you are using all-purpose flour or Tipo 00 flour, if you dislike handling wet doughs, consider starting with 400 to 425 grams of water. Add water as needed to get it to the right consistency (reference the video). To make lukewarm water, use 1 part boiling liquid to 3 parts cold liquid. For 2 cups of lukewarm water, use 1/2 cup boiling, 1 1/2 cups cold water. You don't have to be so precise, but using this rough ratio will give you perfectly lukewarm water. Parchment: These rounds are so handy. Toppings: In the notes below the recipe, find the toppings for a classic Margherita pizza and for a kale, parmesan, and crème fraîche pizza. See above for 6 other favorite pizza recipes.
Three juices that are colorful, healthy and fully loaded with nutrients to help boost your kiddos immunity. Bonus points - all three juices taste incredible and will be a hit with the little ones!!
Don't toss that leftover juice pulp - here are 20 creative ways to use it.
If you want to support and improve your liver function naturally, check out this list of the best and worst foods for your liver!
Homemade fresh pasta dough! All you need is 4 ingredients and it’s incredibly easy (and so versatile). Perfect for any shape!
Whether you’re new to canning and need detailed instructions, or you're a pro looking for inspiration, we're sharing 30 homemade jam recipes you'll love!
Makes 12 biscuits 2 SmartPoints per Biscuit on Weight Watchers FreeStyle, Flex, or Your Way Plan 5 SmartPoints each on Beyond the Scale Plan 4 PointsPlus each
You’re going to love making - and EATING - homemade gluten-free pasta using my simple two-ingredient gluten-free pasta dough recipe. This pasta has a wonderful texture and taste. You won't miss gluten!
Learn how to cook perfectly tender Instant Pot chickpeas using the soak and no-soak method, along with tips on how to store and use them.
Over 40 Vegan Recipes for Weight Loss - all coming in at less than 350 calories per serving! Tasty plant based dinners for a calorie-controlled diet.
Use this easy fool-proof method to make perfect light, fluffy quinoa every time!
Naan is a popular Indian flatbread, and this vegan naan is just as good if not better than Indian restaurant naan. It's fluffy and pillowy, soft and chewy yet crisp and flaky in some spots. It melts in your mouth and is the perfect bread for scooping up delicious Indian curries. Plus, it requires just a handful of simple ingredients.
This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.
