- Martha Stewart | In The Pantry | Fri, Sep 6, 2013 12:15 PM EDT | Comments
While we're always in favor of using fresh ingredients, the occasional shelf stable item can be a dinnertime lifesaver. Case in point: tuna fish. Oil or water-packed, jarred or canned, tuna is a grocery store item with never-ending versatility. Sarah Carey recently shared her recipe for a cozily nostalgic tangy tuna salad (a.k.a. a brown bag's best friend), but we've also rounded up 9 other tuna recipes that are worth trying out. Added bonus: since so many of these meals can easily be made-ahead, they'll provide great inspiration for those looming school lunches.
Tiny Tuna Melts
Can you love a meal just because it's cute? Sure! But these adorably petite tuna melts also happen to be two bites of deliciousness. The recipe calls for cheddar cheese, but gruyere or Monterey Jack would work well, too.Tuna Bean Panzanella
Using day-old bread creates a satisfying crunch that is about one step down from jawbreaking salad croutons. Test kitchen tip: rinse sliced...Read More »
- Everyday Food | In The Pantry | Fri, Sep 6, 2013 1:54 PM EDT | CommentsHey, gluten-free friends! Want to meet your new favorite dessert that doesn't require any unusual ingredients? We've got a dead-simple solution: It's an oatmeal-raisin cookie that uses oats in place of flour. These chewy, sweet treats are a cinch to put together -- just cream butter and sugar, toss in the additional ingredients, and bake until crisp. These little bites of perfection are guaranteed to be a hit that everyone (even gluten-eaters) will absolutely love!
Gluten-Free Oatmeal-Raisin Cookies
4 1/2 cups gluten-free old-fashioned oats, divided
2 tablespoons cornstarch
1 1/2 teaspoons ground cinnamon
1 teaspoon gluten-free baking powder
1/2 teaspoon fine salt
2 sticks unsalted butter, room temperature
3/4 cup granulated sugar
1/2 cup packed light-brown sugar
2 large eggs
2 teaspoons pure vanilla extract
3/4 cup chocolate chips
3/4 cup raisins
Related: Healthy Afternoon Snacks...Read More »
It's always more fun to DIY. Every week at Food52, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home.
As a kid, Cinnamon Toast Crunch was one of my favorite cereals. It was always there, lurking in our kitchen cupboards, just waiting for my after-school cinnamon craving to surface. It was the perfect snack. The only problem, of course, was that it was loaded with sugar and so incredibly processed.
When I first started to cook and bake, I spent a lot of time reading about nutrition and healthy substitutions. I also learned that homemade is almost always better. But a month or so ago, I caved at the store when my little sister asked to get Cinnamon Toast Crunch. She is too cute to say no to, and she and my younger brother lo...Read More »
- Self Magazine | In The Pantry | Tue, Sep 3, 2013 12:51 PM EDT | Comments
by Sarah-Jane Bedwell
* Avocado Risotto: A classic creamy dish, risotto is made even better when you add some avo. Not only does the mild avocado flavor pair perfectly with the herbs and other ingredients in this recipe but it also lightens-up the traditional version since the risotto's creaminess is coming from the heart healthy fats in the avocado, rather than the usual saturated fats from cream and butter.
See more: What to Eat for Gorgeous Hair
* Avocado Creme Burlee: Although we ...Read More »
- Everyday Food | In The Pantry | Tue, Sep 3, 2013 1:49 PM EDT | CommentsSummer's nearly over, which means there's no reason to spend time slaving away over a complicated dessert. Today's recipe for a banana icebox pie has a tender crust made from vanilla wafer cookies (so you won't need to work with any finicky dough) and is topped with a sweet banana cream and sliced bananas. It sets in your fridge, so you can spend a bit more time outside and less time with an oven timer.
Banana Icebox Pie
Related: 35 Beyond Delicious No-Bake Dessert Recipes
6 ounces vanilla wafers
4 tablespoons unsalted butter, melted
5 large ripe bananas, divided
1/3 cup sweetened condensed milk
1/2 teaspoon pure vanilla extract
1 cup heavy cream
3 tablespoons coarse sugar for serving
Related: Martha Stewart's All-Time Favorite Dessert Recipes
1. Preheat oven to 350 degrees. In a food processor, pulse cookies until finely ground (you should have about 1 1/2 cups). Add butter and a scant 1/4 teaspoon salt and pulse until combined. Firmly press crumb mixture into bottom and up sides of a 9-inch...Read More »
Do you wash your chef's knives in the dishwasher?