Fresh recipes for every day of the week. · Dinners, desserts, soups, breakfast & baking
A home-style cinnamon toast goes further than the usual butter-and-sugar version: buttered bread is browned under a weight, drenched in cinnamon stick syrup, coated in cinnamon sugar, then fried sugar-side down until the edges turn glossy and candy-like. It calls for 10 minutes of prep and 20 minutes of cooking, and serves four.
King oyster mushrooms and vital wheat gluten come together to create tender, meaty plant-based ribs that hold up beautifully on the grill. The recipe includes a from-scratch barbecue sauce, though a favorite bottled version works just as well. Make the slabs ahead and refrigerate for a few days, then simply bring to room temperature and finish over fire.
Two 9-inch cake layers, a center strip removed and reserved, become a football-shaped dessert without a specialty pan. The cutout pieces are crumbled into frosting to form an edible dirt base, which is then scattered with green-tinted coconut for grass.
Mushrooms lend a hearty bite to chickpea-based falafel, which gets tucked into warm pita with a cool cucumber-yogurt sauce. A side of green beans brightened with lemon and tarragon rounds out the meal.
Inspired by falafel, these baked broccoli and chickpea bites deliver a crunchy exterior and a creamy interior, seasoned with fresh herbs and warm spices. Serve them as a lighter party appetizer, a fiber-rich side, or a topping that adds crunch to salads. A tangy harissa-yogurt sauce complements the bites, and since harissa brands differ in heat, you can dial the spice up or down to suit your taste. They also freeze well, so a double batch is worth making for a future meal.
