This week's recipe is a mixed bag of crowd-pleasing favorites to brighten up the dark winter days. Think chipotle chicken chili, antipasto bites and honeycomb candy.
Perfect for any day, this fiber-rich dip is a surefire crowd-pleaser to serve with crudit茅s or tortilla chips. It requires little prep time and is ready to serve immediately.
Walnuts combined with a boost of flavor from brown butter and some extra moisture, thanks to a generous spoonful or two of yogurt, make this banana bread recipe one you鈥檒l turn to again and again.
Easy to make up ahead and just finish in a hot oven, this potato-vegetable mashup is wonderful as an entree on its own (especially if you choose to do a whole potato for each serving) or as a side to any simple chicken, fish or meat dish. This is also a wonderful luncheon main course served along with a crisp green salad.聽
Between the umami-rich miso paste, pungent fresh ginger and garlic, and toasty sesame oil, plus the crisp edges and soft, flaky bites you get from air frying, I just can鈥檛 get enough. And the best part? Your main course and a side of tender-crisp broccolini cook up in 20 minutes.
I make grilled short rib chili when the weather proves warm enough for the grill sentry. In the fall, a harvest of vegetables inspires a meatless chili. Early on in the year, during the winter, this lean version, based on chicken and butternut squash, helps us stick to healthier resolutions.
If an easy-peasy, crunchy candy dipped in chocolate sounds like your kind of good time, wowza鈥� have I got a deliciously simple treat for you. Honeycomb, which goes by myriad whimsical names, is made with just four ingredients鈥� sugar, syrup, baking soda, and cream of tartar鈥� or five if you count the water.聽
