Chocolate Amaranth Pudding
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
Coconut sugar lends subtle sweetness to our Mexican-spiced chocolate pudding made with amaranth.
From oil and sugar to milk and water, coconut is enjoying its day in the culinary sun. Use it to add a tropical note to recipes–and some unique nutritional benefits, too.
Eggs are one of those foods that got a very bad rap during the low-fat era, poor things. Here’s the real scoop on why you shouldn’t feel guilty eating an Easter egg or two.
Lia’s egg salad recipe combines the ease of egg salad with the spicy kick of traditional deviled eggs.
They’re cheap, quick-cooking, sustainable and downright yummy … yep, we’re talking bivalves, baby!
Like a (healthier), deconstructed cross between oysters Rockefeller and clams casino. Although, honestly … better than both!
Ten easy ways to add pizzazz to your veggies … just in time for spring.
A bright and zingy (and super easy) way with asparagus that pairs wonderfully with Asian dishes.
Our whole wheat pizza dough is a delicious canvas to unleash your culinary creativity. As we discovered, Nourish Networkers like innovative toppings as well as the classics.
Our no-knead technique yields an easy whole-wheat pizza dough recipe that’s perfect with any type of topping.
Alison and I got to talking about chicken the other day and were reminiscing how, when she was my editor at Cooking Light, readers couldn’t get enough of stuffed chicken breasts. And then we remembered why. They’re moist and tasty, quite elegant-looking, and cook faster than you’d think. Because they’re “beefed up” by the stuffing, you can easily serve four with only two breast halves.
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