by Alanna Nuñez for SHAPE.com

Forget happy hour and use your poison of choice to create a meal that will leave you feeling energized, not hungover!

Red wine oxtail ragu1. Red wine oxtail ragu with parpardalle

Serves: 6

Ingredients:
3 tablespoons extra-virgin olive oil
2 pounds oxtail, chopped
Sea salt
1 yellow onion, finely chopped
3 carrots, finely diced
3 celery stalks, finely diced
3 bay leaves
5 thyme sprigs
6 garlic cloves, minced
1 can (28 ounces) organic diced tomatoes
1 cup dry red wine (such as Las Rocas Garnacha)
1 package (16 ounces) pappardelle noodles
Fresh basil (optional)

Directions:
1. Add olive oil to a large stockpot over medium heat. Season oxtail with sea salt and place in the pot. Cook about 15 minutes until browned. Remove and set aside.
2. Add onion to the pot, reduce heat to low, and cook for 8 to 10 minutes. Add carrots, celery, bay leaves, thyme, and garlic. Cook for another 15 minutes until vegetables are soft and fragrant. Add tomatoes and red wine and raise

What better way to top off the Kentucky Derby than with a slice of chocolate-walnut-bourbon pie? None, as long as you rein in the runaway sweetness.

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In the final stretch of any properly hosted Kentucky Derby party--trailing behind the mint juleps, burgoo, and hot browns--comes a slice of gooey, rich, chocolate-nut pie. Although you can find countless recipes for it, the Kern family created the standard-bearer. They began baking it at their inn in Prospect, Kentucky, in 1954 and subsequently trademarked it as "Derby-Pie."

Generically called thoroughbred pie, it's soft and very sweet, and studded with walnuts and chocolate chips; the top of the pie has a sugary, slightly crackly crunch.

WHY THIS RECIPE WORKS
The majority of Thoroughbred Pie recipes that we prepared were far too sweet. We reduced the amount of sugar to almost half of what was

I have a little tip for you: if your kids don't like vegetables try to introduce them in breakfast foods. I know, it is not revolutionary, but it is another way to look at things. Sometimes, sometimes, it is just a matter of thinking outside the box. If a child doesn't want a spinach salad, what about wilted some spinach into an omelet instead? Does your child rules out mushrooms at dinner entirely? Perhaps they would do better in a savory breakfast wrap! It might be the answer to every parent's prayer, but it is possible to eat your veggies for breakfast and enjoy them too. Click through for 7 ways to eat veggies for breakfast! -By Kelsey Banfield

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Brooke is joined by her friends Letti and Greg Rockwell who show us how to make artisan bread at home for a fraction of the cost of store-bought.

• This recipe will make 2 large loaves or 3-4 smaller loaves. It can also be used for baguettes.
• 940 g bread flour (approx 6 C)
• 1/2 t yeast
• 1 1/2 T salt in a large mixing bowl.
• 3 C room temp water.

Mix flour, yeast, and salt in a large mixing bowl. Add water. Mix with a wooden spoon until dry flour is all incorporated into the ball of dough. The dough will be shaggy. Not smooth like kneaded dough. The whole process should only take a minute or two.

Cover bowl with clear wrap and place out of the way to ferment for 12-18 hours.

After fermentation time, dough will be wet and bubbly. This means it is ready.

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Lightly flour working surface. Taking care to degas dough as little as possible, scrape out dough on

There isn't a tequila-lime shot in sight at the best bars to enjoy the spirit in styleMore likely than not, you've had a traumatic experience with tequila. You've done away with it, said you'll never touch the stuff again. If that's the case, you're missing out on a delicious spirit, so let us introduce you to some top-notch tequila bars to help rehabilitate your perception of tequila - and not the tequila you drank in college.

Tequila Taste-Test: George Clooney's Tequila, How Good Is It?

Tequila and mezcal are seeing the same boom as other brown spirits, like cognac, single malt Scotches, and whiskey. Much as there are great whiskey bars and rum bars throughout the country, there are now great tequila and mezcal bars that are determined to show the versatility, sophistication, and unique profile of agave spirits. Mat Resler, from Empellón Cocina and Empellón Taqueria, says the "tequila boom" happened only a mere five years ago, and the mezcal boom, even more recently. "When I left California [a few years ago], no one had mezcal on the shelves," he says. "Now, I go

Spreading quinoa in a loaf pan.Tomatillo SalsaBy Freya Bellin

This recipe may sound like a far cry from a traditional tamale; here, there are no corn husks, no dough, and no meat. But somehow the flavor and consistency of a real tamale is achieved. I will admit that mine definitely didn’t come out as the instructions suggested it would. You need to really grease the pan if you want the mixture to emerge in loaf form. Adding a little fat to the quinoa, either in the form of cheese or a little oil, might have helped the quinoa layers set and stay together better. Of course, it will taste just as good if it spills out into a giant pile, as did mine, but appearance-wise it will be lacking some elegance. 

No matter—this dish was delicious, if not beautiful. The cheese layer melts in the oven and the outer edges of the quinoa crisp up nicely, although the real highlight for me was the tomatillo salsa. As mentioned below, it could be reserved and used for other dishes as well. The tomatillos are pretty sweet, and you can adjust the spiciness depending on the pepper you use. Make a little more than the recipe calls for; you’ll want to have some extra. Recipe from The Food Matters Cookbook.

Giant Quinoa “Tamale” with Tomatillo Salsa

Makes: 6 to 8 servings

Time: About 2 hours, largely unattended

Don’t let the time and number of steps here put you off: This loaf is a fraction of the work of traditional tamales, and all of the components can be made ahead for last-minute assembly. I like the tamale a little soft, with a center that oozes a bit, but if you want a firmer tamale-like texture, bake the loaf uncovered for another 15 or 20 minutes.

Use the tomatillo salsa recipe on its own for a quick sauce that keeps well and comes in handy for serving with steamed vegetables, beans, fish, or tortilla chips.

1 pound tomatillos (about 5 or 6 large), husked and rinsed (canned are fine; drain and reserve their juice)

1 large poblano or other fresh mild green chile

1 large onion, roughly chopped

4 garlic cloves, smashed

2 tablespoons olive oil, plus more for greasing the loaf pan

2 cups quinoa, rinsed and drained

Salt

1 tablespoon chopped fresh oregano, or 1 teaspoon dried

2 tablespoons lime juice

Black pepper

1⁄2 teaspoon baking powder

1 cup crumbled queso fresco or grated Monterey Jack, plus more for garnish

1 tablespoon chili powder

1⁄2 cup chopped fresh cilantro, for garnish

1. Heat the oven to 400°F. Put the tomatillos, chile, onion, and garlic on a rimmed baking sheet and drizzle with 2

Hummus StarThese fun bread-and-hummus star cutouts will shine at snack time! Accented with zucchini ribbons and a bright, plump grape tomato, snack time will never be the same. Want to try a different variation? Spread pizza sauce, cheese and pepperoni and heat in the toaster oven for a star shaped individual pizza. Not only is this a great snack for kids but a great appetizer for party guests.

Hummus Star Snack

Ingredients:
2 tablespoons hummus
2 bread slices, toasted
1/2 zucchini, washed and rinsed
2 grape tomatoes

Related: 10 homemade Middle Eastern dishes that put food trucks to shame

Directions:
1. Spread hummus evenly on toasted bread.

2. Using a potato peeler, make zucchini ribbons and arrange them on hummus-covered bread in criss cross formation.

3. Cut out a star shape using a large cookie cutter.

4. Garnish with grape tomatoes fastened with fun bento picks.

By Ericka Sanchez
Follow Ericka on Spoonful

For 30 ridiculously easy

Your movie-night menu just went Hollywood! These marquee-players are sure to garner rave reviews from the audience, and the kids will demand a sequel. By Dariela Cruz

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