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The article from Woman's Day provides a variety of easy and family-friendly dinner recipes, including Pinto Bean and Poblano Soup, Chicken with Stewed Peppers and Tomatoes, and Cheesy Beef Crunch Tacos. Each recipe is accompanied by clear instructions and nutritional information, catering to different dietary preferences and needs. The article also includes tips for heart-healthy eating and features a personal anecdote from the deputy food editor, promoting a wholesome approach to trying out new recipes. [Extracted from the article]

The article from Good Housekeeping provides a detailed guide on how to make your own pizza dough at home, along with various recipes for creative pizza toppings and twists. It emphasizes achieving pizzeria-quality results without the need for specialized equipment or ingredients. The recipes include Pepperoni Pizza Bombs, Spinach-Artichoke "Dip" Rolls, and Prosciutto and Mozzarella Panuozzo, among others, offering a range of flavors and options for homemade pizza enthusiasts. [Extracted from the article]

The article from Woman's Day titled "DIP IT!" by Alyse Whitney discusses the concept of "Big Dip Energy" and how dips can be a communal and interactive food that brings people together. The author shares four fun dip recipes, including Pizza Your Way Dip, Holy Cannoli Dip, New York's Hottest Club Sandwich Dip, and Tuna Melt Dip, each with detailed instructions for preparation. The recipes are from Alyse Whitney's cookbook "Big Dip Energy: 88 Parties in a Bowl for Snacking, Dinner, Dessert, and Beyond!" and are designed to make any gathering more enjoyable with delicious dips. [Extracted from the article]

The article from Woman's Day provides easy and nutritious recipes for weeknight dinners, including Fish Taco Bowls, Kale and Chickpea Toasts, Pork and Green Bean Lo Mein, Smoky Chicken Thighs on Baby Romaine, and Shepherd's Pie. Each recipe includes detailed instructions and cooking times, catering to different tastes and dietary preferences. Additionally, the article offers tips for creating a cozy atmosphere for family meals and suggests pairing dinner with a holiday movie for a relaxing evening. [Extracted from the article]

This article from Woman's Day titled "What's for dinner tonight?!" features Jenny Rosenstrach sharing her favorite dinner rituals and family-approved recipes from her cookbook, The Weekday Vegetarians Get Simple. The article emphasizes the importance of consistency in family dinners and provides three simple and delicious recipes: Shortcut Minestrone, One-Pan Spaghetti Squash with Tomatoes and Burrata, and Menemen (Turkish Scrambled Eggs with Tomatoes & Spices). It also includes a recipe for Kale Salad with Black Beans, Queso, and Creamy Salsa Dressing and Tagliatelle with Chickpeas and Rosemary. The article encourages casual and time-saving approaches to weeknight meals and promotes the consumption of a variety of fruits and vegetables for a healthy heart. [Extracted from the article]

The article titled "NOW Serving FALL Comfort" in Good Housekeeping magazine offers a variety of recipes and cooking tips for the fall season. It includes recipes for dishes like Kohlrabi and Apple Salad, Summer Squash & Goat Cheese Tartlets, Herby Lentil & Burrata Salad, Tzimmes, Roast Chicken with Shallots, Mushroom Lovers' Soup, and Avocado Chicken Salad Clubs. The article also provides cultural context by mentioning the traditional Rosh Hashanah dish Tzimmes and includes a brief history of Tres Leches Cake. The document provides four recipes with detailed instructions and ingredient lists, as well as nutritional information. The recipes cater to vegetarians and those with gluten-free dietary restrictions. [Extracted from the article]

This document titled "What's for dinner tonight?!" provides easy meal recipes for the whole family. The first recipe is for Shrimp Scampi, which involves cooking shrimp with olive oil, butter, shallots, garlic, white wine, lemon zest, and parsley. The second recipe is for Air Fryer Falafel Salad, which includes chickpeas, garlic, scallions, kale, lemon zest, and cucumber. The third recipe is for Creamy Chicken and Zoodle Spaghetti, which consists of spaghetti, chicken, shallots, garlic, white wine, sour cream, spinach, and zucchini. The fourth recipe is for Sloppy Joe Toasts, made with ground beef, onion, red pepper, garlic, carrot, tomato sauce, relish, and ketchup. The final recipe is for Pulled Pork Nachos, which involves cooking pork with coriander, cumin, oregano, garlic, jalapeños, orange juice, and lime juice, and serving it with tortilla chips, black beans, cheese, tomatoes, onion, cilantro, sour cream, and guacamole. [Extracted from the article]

This article titled "What's for dinner tonight?!" provides easy meal recipes for the whole family. The recipes include Open-Faced Steak and Arugula Sandwiches, Inside-Out Pork Dumplings, Chilaquiles Verdes, Italian-Marinated Chicken, and Roasted Salmon, Tomato, and Arugula Salad. Each recipe includes a list of ingredients and step-by-step instructions. The article also includes colorful photos of the dishes. [Extracted from the article]

This document is a collection of recipes from various sources, including Woman's Day magazine. It offers a wide range of dishes, such as flourless chocolate cake, bunny parfaits, Easter treat fudge bars, oven-braised brisket, vegetarian antipasto salad, Szechuan peppercorn chicken stir-fry, cheeseburger pizza, Croissant Bread Pudding Ham Cups, Pineapple-Orange Ham, Ham and Cheese Beer Bread, Ham, Egg, and Cheddar Waffles, Ham, Apple, and Gruyère Pizza, Cauliflower Fried Rice, Pesto Zoodles with Black Pepper Shrimp, spring herb frittata, cantaloupe and thyme shrub, gingered greens soup with mint, dill yogurt dip, crispy gnocchi with sausage and fried sage, herbed turkey roulade, and portobellos with cannellini beans and chimichurri. Each recipe provides detailed instructions and a list of ingredients, catering to different tastes and dietary preferences. The document also includes some historical information about the Easter Bunny and offers tips and suggestions for garnishes and variations. [Extracted from the article]

This document is a collection of DIY instructions for Easter crafts and recipes. The crafts include various egg decorating techniques and festive decorations. The recipes feature a range of dishes, including breakfast items, main courses, and appetizers. Each recipe includes a list of ingredients and detailed instructions for preparation. The document also provides nutritional information and serving suggestions for each dish. [Extracted from the article]

This article from Woman's Day magazine provides information and recipes related to food processors. It explains the differences between food processors and blenders, highlighting the best uses for each. The article also includes various recipes that can be made using a food processor, such as dips, pasta dishes, and desserts. Additionally, it offers tips and tricks for using a food processor effectively, including how to make vegetable rice, oat flour, "ice cream," and nut butter. The article concludes with recommendations for top food processors on the market. [Extracted from the article]

The document titled "THE WORKBOOK" provides recipes for various dishes including "Egg" Sandwich Cookies, Bacon and Egg Spaghetti, Quiche Lorraine, Sausage, Tomato and Cheddar Quiche, Smoked Ham, Leek and Thyme Quiche, Parsley, Onion and Swiss Quiche, Sunny-Side-Up Pizza, and Lemon Meringue Cheesecake. Each recipe includes a list of ingredients and step-by-step instructions for preparation. The document also includes tips for decorating the cheesecake with meringue. The recipes cater to different dietary preferences and provide options for breakfast, lunch, and dessert. [Extracted from the article]

Honey, which comes from bees, is not vegan. warm wake-up Breakfast Cake with Roasted Grapes & Hazelnuts recipe, page 75 Roasted grapes create a syrupy topping for this vegan treat. On rimmed baking sheet, toss grapes with lemon juice, 2 Tbsp maple syrup, and 1 Tbsp oil, then thyme sprigs. Let's eat LIFE of the PARTY Allll the veggies from my head tomatoes!. [Extracted from the article]

Let's eat simple recipes Classic Tuna Melts Recipe, page 71 15 MINUTE MEAL table talk What's your favorite holiday tradition? Move pork to edges of skillet, add remaining Tbsp oil, garlic, lemon zest, fennel seeds, and red pepper flakes; cook, stirring, 1 min. Add garlic, chili powder, and jalapenos and cook, stirring, 1 min. 3 Add remaining 1/8 tsp ancho chile powder and cook, stirring, 1 min. [Extracted from the article]

COOK + SAVOR Food styling by MICHELLE GATTON PASTA SWAP Switch out shells for your favorite shape of short pasta, such as rigatoni or farfalle. Reserve ½ cup pasta cooking water, then drain pasta. In medium bowl, whisk together 1/3 cup each fresh lemon juice and olive oil, 3 large cloves garlic (grated), 1½ tsp smoked paprika and ½ tsp kosher salt. [Extracted from the article]

Chop ½ Tbsp capers; add to bowl and mix with pesto, 1 tsp lemon zest, 3 Tbsp lemon juice, and 1½ Tbsp oil. FOOD HARISSA CHICKEN AND FARRO SALAD recipe, p. 92 HARISSA HERO A duo of red peppers give this North African sauce its delicate heat and vibrant hue as well as 20% of your daily value of immunity-supporting vitamin C per tablespoon. Meanwhile, in large bowl, whisk remaining 2 Tbsp each oil and lemon juice, remaining Tbsp harissa, and ¼ tsp each salt and pepper. [Extracted from the article]

Adhere large candy eye to front of marshmallow and small candy green balls to tops of sour straws with more melted chocolate. BIRTH-EYE MONSTER: Dip marshmallow quarter way into melted green candy melts and let excess drip off; transfer to top of brownie, candy side down. Using melted candy melts, adhere 1 small candy eye on tip of each pretzel stick. Pesto Spaghet ti & Eyebal ls recipe, page 110 Swamp Thing Sipper recipe, page 111 Jack- o'-Lantern Pie recipe, page 111 devilish details Shape and bake extra dough to give your pie personality. [Extracted from the article]

On large rimmed baking sheet, toss green beans and tomatoes with 1 Tbsp oil and a pinch each of salt and pepper. Transfer skillet to oven and roast, stirring vegetables once, until chicken is cooked through and vegetables are tender, 14 to 16 min. COOK + SAVOR Papr ika Chicken with Peppers and Tomatoes p. 105 Photographs by MIKE GARTEN Prop styling by LIS ENGELHART Food styling by SIMON ANDREWS MEDITERRANEAN LIFESTYLE EAT FOR A LONG LIFE The Mediterranean diet is inspired by the dining habits of those living in countries surrounding the Mediterranean Sea, including Greece, Spain and Italy. Add onion, pepper, tomatoes, garlic and ¼ tsp each salt and pepper. [Extracted from the article]

FOOD VEGAN BOLOGNESE recipe, p. 88 STRATEGY PILE PLANTS ON PASTA Noodles are the perfect vehicle for super-comforting sautéed vegetables, canned tomatoes, legumes, fresh herbs, and aromatics. In same large bowl, whisk together vinegar, cumin, coriander, red pepper flakes, remaining 3 Tbsp oil, and 1/2 tsp each salt and pepper. Put a few additional vegetables on your sheet pan the next time you roast broccoli. [Extracted from the article]

FOOD We focus on eating right for a strong heart, a sharp mind, or more energy, but menopause also deserves some dietary attention. Top with 1 Tbsp olive oil, 1 oz feta (crumbled), and small oregano leaves, dividing among bowls. Add one 12-oz jar roasted red peppers (drained and chopped), ¾ cup red lentils, 3 Tbsp tomato paste, 2 tsp vegetable bouillon base (we used Better Than Bouillon), and 5 cups water and bring to a simmer. [Extracted from the article]

This article from Good Housekeeping provides information on three different diet styles that promote healthy eating: the MIND Diet, the Flexitarian Diet, and the Blue Zones Diet. The MIND Diet focuses on foods that support cognitive function, such as vegetables, nuts, berries, and fish. The Flexitarian Diet emphasizes eating more plants while still allowing for some animal products. The Blue Zones Diet encourages eating like the world's healthiest and longest-living people, with specific food recommendations for different regions. The article also includes suggestions for healthier lunch options and a recipe for a spinach salad with crispy lentils and aged Gouda. [Extracted from the article]

PER SERVING 304 cal, 29 g pro, 39 g carb, 5 g fiber, 3.5 g sugars (0 g added sugars), 3 g fat (0.5 g sat fat), 64 mg chol, 493 mg sodium PEANUT CHICKEN CHARD WRAPS ACTIVE 1 HR. FOOD BOK CHOY, RADISH, AND CHICKEN SOBA IN DASHI recipe, p. 90 BOK CHOY This full-of-fiber vegetable, a member of the cruciferous family, serves up key minerals such as folate as well as phytonutrients, which are being researched for their potential cancer-preventing power. PEANUT CHICKEN CHARD WRAPS recipe, p. 90 CHARD This pick is rich in vitamin K - necessary for maintaining strong bones - and comes in a variety of hues. [Extracted from the article]

Reserve 1 cup pasta water, then drain and toss pasta with 2 Tbsp fresh lemon juice. SERVES 4 About 132 cal, 3.5 g fat (0 g sat), 14 g pro, 890 mg sodium, 12 g carb, 4 g fiber COMFORT FOOD Spaghetti with Fennel, Pork and Olives Active 30 min. | Total 30 min. 1. Move pork to edges of skillet and add 1 Tbsp oil, 2 cloves garlic (finely chopped), 3 strips lemon zest (thinly sliced), 1 tsp fennel seeds (crushed) and ¼ tsp red pepper flakes; cook, stirring, 1 min. [Extracted from the article]

Add 6 cups baby kale, ½ cup flat-leaf parsley, ¼ cup fresh mint leaves, scallion greens (thinly sliced) and ½ tsp salt and toss to combine. Remove from heat, add 1 Tbsp pepperoncini brine, then fold in ¼ cup fresh basil leaves and 2 Tbsp flat-leaf parsley (both chopped). Finely chop remaining jalapeño half and add to medium bowl along with 1 ripe avocado (halved), ¼ cup cilantro (finely chopped), 1½ Tbsp lime juice and ½ tsp salt; mash until creamy. [Extracted from the article]

FOOD PHOTOGRAPHS BY ERIKBERNSTEIN TOMATO -POACHED COD WITH OLIVES AND CAPERS recipe, p. 92 ROSÉ Choose a crisp rosé from a warmer coastal region like Southern France or Italy, which will offer seaside minerality to harmonize with fish, capers, and olives as well as generous fruitiness and acidity to stand up to tomatoes. Heat oil, garlic, capers, and lemon zest in large skillet on medium, stirring occasionally, until garlic is lightly golden brown, about 2 min. 2. SAUCY CHIPOTLE PORK TENDERLOIN recipe, p. 92 BARBERA Round and robust, this medium-bodied Italian red is a versatile partner for creamy risotto (giving the rice a delicate violet tinge). [Extracted from the article]

On rimmed baking sheet, toss 4 small sweet potatoes (about 2 lbs; peeled, cut into 2-in. pieces) with 1 Tbsp olive oil, then 1 Tbsp coriander seeds (crushed), 1 red chile (thinly sliced) and ½ tsp each kosher salt and pepper. Meanwhile, in small bowl, whisk together 2 Tbsp clementine juice; 1 tsp each honey, grated ginger and white wine vinegar; and 1 Tbsp oil. COOK + SAVOR ONE-POT MEAL Chicken with Stewed Peppers and Tomatoes Active 10 min. | Total 25 min. 1. [Extracted from the article]

Total 45 min. plus cooling ½ lb Fresno chiles, stemmed 1 12-oz jar roasted red peppers, drained 5 cloves garlic 5 Tbsp dark brown sugar 1 Tbsp kosher salt 1/3 cup white distilled vinegar 1. Divide 1 tsp coriander seeds and 4 cloves garlic (smashed) evenly between 2 wide-mouthed quart glass jars. In food processor, combine chiles, roasted peppers, garlic, sugar and salt; process until smooth. [Extracted from the article]

FOOD BLOOD ORANGE That deep ruby hue comes from anthocyanin, a pigment that helps combat inflammation in addition to promoting heart health. Reduce mixer speed to low and beat in clementine zest and juice. PER SERVING 488 cal, 7 g pro, 49 g carb, 2 g fiber, 28.5 g sugars (27 g added sugars), 29.5 g fat (4.5 g sat fat), 93 mg chol, 294 mg sodium CANDIED CLEMENTINES In medium skillet, cook 1½ cups each sugar and water on low until sugar dissolves. [Extracted from the article]

Add wilted basil and kale and 6 Tbsp olive oil and puree, adding 1/4 to 1/2 cup pasta water until mixture is smooth. COOK + SAVOR MEATLESS MONDAY Kale Pesto Pasta Active 25 min. | Total 25 min. 1. On large rimmed baking sheet, toss 3 bunches Broccolini (trimmed and cut into large florets), 2 large cloves garlic (roughly chopped) and 1 Tbsp fennel seeds (lightly crushed) with 2 Tbsp oil and 1/2 tsp each kosher salt and pepper. [Extracted from the article]

Shaved Brussels Sprouts with Country Ham ACTIVE 25 MIN. TOTAL 25 MIN. SERVES 8 3 Tbsp olive oil 2/3 cup chopped country ham 2 shallots, sliced 1. lbs Brussels sprouts, trimmed and thinly sliced ½ cup golden raisins 1 Tbsp red wine vinegar Kosher salt and pepper ½ cup pecans, toasted and roughly chopped 1 Heat oil in large skillet on medium-high. From Life of the Party, page 68 Sweet Quick Pickles ACTIVE 15 MIN. TOTAL 15 MIN. PLUS CHILLING SERVES 8 2/3 cup apple cider vinegar 1/3 cup sugar 1/8 tsp kosher salt 2 Persian cucumbers, thinly sliced 2 small red onions, thinly sliced 2 Tbsp torn dill sprigs 1 tsp whole peppercorns 3 Tbsp olive oil 1 In medium bowl, mix together vinegar, sugar, and salt to dissolve. Roasted Pork Chops and Maple-Glazed Pears ACTIVE 20 MIN. TOTAL 30 MIN. SERVES 4 4 Bosc pears, cored and quartered 2 Tbsp olive oil, divided Kosher salt and pepper 4 small bone-in rib pork chops 2 Tbsp pure maple syrup 2 cloves garlic, sliced ½. cup dry white wine 1 Tbsp whole-grain mustard ½ cup flat-leaf parsley, chopped. Tbsp honey Kosher salt and pepper 2 lbs small carrots ¾ cup plain Greek yogurt 1 cup flat-leaf parsley, plus more for serving 1 clove garlic, grated 1 Tbsp fresh lemon juice ½ tsp ground coriander ¼ cup toasted pine nuts 1 Heat oven to 425°F. [Extracted from the article]

SCOUT SMOKED WILD ALBACORE TUNA, $11, ENJOYSCOUT.COM WILD PLANET SKIPJACK WILD TUNA NO SALT ADDED, $4, WILDPLANET FOODS.COM ORTIZ BONITO DEL NORTE WHITE TUNA IN OLIVE OIL, $8, CONSERVASORTIZ.COM TOMATO, GARLIC & ROSEMARY M V 2 Tbsp rosemary needles 1/2 tsp coarsely ground black pepper 2 cloves garlic, sliced 1 lb small mixed-color grape tomatoes, halved 2 Tbsp olive oil 2 tsp flaky salt 1. PEAR M V 2 firm but not hard Red Anjou or Seckel pears, sliced 1/4 in. thick 1 Tbsp olive oil 1 tsp flaky salt 4 Tbsp sanding sugar, divided 1. Mash with remaining 2 Tbsp oil, 1/4 tsp each salt and pepper and 2 Tbsp reserved cooking liquid (adding more liquid as necessary). SCALLION & SESAME M V 12 scallions (white and light green parts cut into 2-in. pieces, then quartered lengthwise, dark greens chopped) 2 Tbsp toasted sesame oil 1/4 tsp coarsely ground white pepper 3 Tbsp sesame seeds 1 tsp flaky salt 1. [Extracted from the article]

STEAMED MUSSELS In Dutch oven, whisk together 1/2 cup RAGÚ Sauce and 1 cup dry white wine; bring to a simmer. SHAKSHUKA WITH PEPPERS Active 25 min. | Total 30 min. 2 Tbsp olive oil 1 medium onion, chopped 2 peppers (red and orange), sliced Kosher salt and pepper 4 cloves garlic, finely chopped 1/2 tsp ground cumin 1/2 tsp ground coriander 1/4 tsp red pepper flakes 2 cups RAGÚ Chunky Sautéed Onion & Garlic Sauce 8 large eggs Chopped cilantro and toast, for serving 1. SERVES 4 About 329 cal, 19.5 g fat (4.5 g sat), 16 g pro, 1,022 mg sodium, 21 g carb, 4 g fiber MORE TASTY IDEAS TOMATO RICE Cook 1 cup long-grain rice per pkg. directions using 1/2 cup RAGÚ Sauce and 11/2 cups water. [Extracted from the article]

COOK + SAVOR HEART HEALTHY Harissa Chicken and Farro Salad Active 25 min. | Total 25 min. 1. In bowl, whisk together 1/4 cup Greek yogurt, 2 Tbsp harissa and 1 Tbsp lemon juice. Meanwhile, in large bowl, whisk together 2 Tbsp each oil and lemon juice, 1 Tbsp harissa and 1/4 tsp each salt and pepper. [Extracted from the article]

On rimmed baking sheet, toss grapes with lemon juice, 2 Tbsp syrup, and 1 Tbsp oil, then thyme sprigs, and roast 8 min. 2. FOOD "CHICKEN" VERDE WITH POSOLE recipe, p. 90 "CHICKEN" CHOICE These strips from Daring taste, well, just like chicken - and have a similar texture too. Add garlic, half of serrano chile, coconut milk, and remaining tsp curry powder and bring to a simmer. [Extracted from the article]

3 Meanwhile, in small bowl, combine vinegar, capers, anchovy paste, garlic, remaining 2 Tbsp oil, and ¼ tsp salt; stir in parsley. 30 MIN. INCLUDING CHILLING SERVES 4 TO 6 3 cups all-purpose flour, spooned and leveled, plus more for pan and rolling 4 large eggs ¾ tsp kosher salt 1 In food processor, combine flour, eggs, and salt until shaggy pebble consistency. Add celery root, season with ¾ tsp salt and ¼ tsp pepper, and cook, covered, stirring occasionally, until beginning to soften, 15 to 20 min. 3 Add 1½ cups water and simmer, covered, until very tender, 15 to 20 min. more. On large rimmed baking sheet, toss peppers, fennel, and onion with 2 Tbsp oil and ½ tsp each salt and pepper. [Extracted from the article]

HOW-TO DISCO gourds Pin foil fringe (the strip where the strands connect) to the tops of pumpkins, wrap around stems to create a few layers, then cut. HOW-TO Ain't nothing but an ELVIS pumpkin Attach craft fur to pumpkin with double-stick tape and cut fur into the shape of The King's iconic haircut. HOW-TO SPIDEY sense Carve a web into pumpkin (freehand, or use a template); then, before you remove the carved pieces, spray-paint pumpkin black and let dry. [Extracted from the article]

Fold in 2 oz cream cheese (cut into small pieces) to melt, then vegetables, ½ cup chopped basil and ½ cup grated mozzarella. Add 8 lasagna noodles (broken into pieces), 2 cups marinara sauce and 3 cups low-sodium chicken broth; bring to a boil. COOK + SAVOR MEATLESS MONDAY Summer Skillet Lasagna Active 30 min. | Total 30 min 1. [Extracted from the article]

COOK + SAVOR Photographs by MIKE GARTEN Prop styling by LIS ENGELHART Food styling by SIMON ANDREWS ONLY $3.11 PER SERVING GREAT FOR GUESTS Grilled Pork and Pineapple Sandwiches Active 30 min. | Total 30 min. 1. Grill pork 2 min., then flip and continue grilling, basting with sauce, until cooked through, 1 to 3 min. more per side. Sandwich 4 large romaine lettuce leaves, pork, pineapple and onion between rolls. [Extracted from the article]

The article from Good Housekeeping's Beauty Lab discusses the trend of personalized haircare products, such as custom shampoos and conditioners, that are tailored to individual hair needs. Brands are offering these products to address specific concerns like oily scalp or dry ends, with users completing online questionnaires to determine the best formulas for their hair type. The article suggests trying products like Prose Custom Shampoo or Function of Beauty Pro Bond Repair Custom Conditioner Mask for a personalized haircare experience. [Extracted from the article]

On large rimmed baking sheet, toss potatoes with 1 Tbsp oil and ¼ tsp each salt and pepper. Air-fry at 375°F 6 min. 4 Toss green beans and garlic with remaining Tbsp oil and ¼ tsp each salt and pepper. Rub steak with ancho chile powder, remaining ¼ tsp garlic, and ¼ tsp each salt and pepper and cook to desired doneness, 2 to 4 min. per side for medium-rare, depending on thickness. [Extracted from the article]

Barley Salad with Strawberries & Buttermilk Dressing Makes 4 servings Ingredients 1 cup quick-cooking pearl barley8 ounces peas (fresh or thawed from frozen)Kosher salt and pepper1/4 cup sour cream1/4 cup low-fat buttermilk1 tsp. Sweet Potato Feijoada Makes 4 servings Ingredients 7 ounces sweet potato, chopped1 Tbsp. olive oil1 onion, sliced1 red pepper, sliced1/2 red chili, sliced1 clove garlic, crushed4 ounces oyster mushrooms, finely sliced10 1/2 ounces cooked mixed beans2 tsp. mushroom ketchup2 tsp. sherry vinegar To serve: Pinch of chopped parsley1 1/2 ounces sourdough croutons1/3 ounce piquillo pepper, sliced 1. In a bowl, combine turkey, paprika, halfof grated garlic, 1/2 tsp. red pepper flakes,and 1/2 tsp. salt until just fully mixed (canbe made and refrigerated up to 1 dayahead). Homemade Turkey Sausage, Fennel, and Arugula Makes 4 servings Ingredients 1 pound lean ground turkey2 tsp. sweet paprika4 cloves garlic, grated, divided1 tsp. red pepper flakes, dividedKosher salt and pepper12 ounces pasta (we used chickpea rigatoni)3 Tbsp. olive oil, divided2 Tbsp. fennel seeds, lightly crushed1 large bulb fennel,cored and thinly sliced2 tsp. fresh lemon juice4 cups loosely packed baby arugula1/3 cup grated Pecorino Romano 1. [Extracted from the article]

FOOD NUTRITION MISO MAGIC While white miso, a fermented soybean paste, boasts a salty, savory flavor, this type is also subtly sweet. Toss blueberries and a pinch of salt with grapes and continue roasting until beginning to burst, 18 to 25 min. 2. Toss with green beans, sprinkle with ¼ tsp salt, then nestle salmon pieces among vegetables and spread with miso mixture. [Extracted from the article]

Sausage and Cheese Lasagna recipe, page 86 GARLIC 101 Master the pantry must-have. Cherry Tomato Confit recipe, page 87 OUR TOP-TESTED TOOLS Up your garlic game with gadgets that can peel, chop, and mince like magic. Let's eat It's NATIONAL GARLIC DAY Roasted Red Pepper Hummus recipe, page 85 Garlic-Rosemary Pork Chops recipe, page 85 April 19 is National Garlic Day, so grab the breath mints!. [Extracted from the article]

3 Meanwhile, in small bowl, combine vinegar, scallions, garlic, chile, remaining 2 Tbsp oil, and a pinch each of salt and pepper. Add beef, garlic, jalapeno, 1 cup cheese, and all but 1 Tbsp parsley and mix to combine. SERVES 4 2 Tbsp olive oil 2 large cloves garlic, finely chopped 1 lb ground pork Kosher salt and pepper 1/3 cup tomato paste ¾ cup dry white wine ¾ cup flat-leaf parsley, roughly chopped and divided 1 15-oz container part-skim ricotta cheese ¼ cup plus 2 Tbsp grated pecorino cheese 4 cups baby spinach, roughly chopped 4 oz part-skim mozzarella cheese, coarsely grated and divided 6 no-boil lasagna noodles 1 Heat oven to 425°F. Toss with zucchini and olives; roast until golden brown and tender, 10 to 12 min. 2 While vegetables are roasting, in medium bowl, whisk together egg, 1 Tbsp water, and ¼ tsp each salt and pepper. [Extracted from the article]