"Combine ricotta cheese, milk, and pancake mix for fluffy pancakes that are a nice change from traditional pancakes and a great way to use ricotta cheese."
It's been a long workday. At home, you pop open a bottle of red wine and stare into the fridge. You then open the drawer of takeout menus, and briefly contemplate cereal. Wine and cereal don't really go, leftovers are tiring, and takeout means spending money. So you look to the pantry and there it is: a forgotten bag of lentils. Throw some into a pot with a carrot, leek, or onion, garlic, and bay leaf, and simmer them in a little water. Within 25 minutes, dinner is ready.
Anthony de Palma of Dolce de Palma recommends finding fresh yeast at a specialty grocery or your local baker. It adds complexity to the flavor of the flatbread, he says. You can freeze the dough, in pieces, for up to 3 weeks; thaw in the refrigerator overnight or on the counter for 2 hours.
"This easy-to make recipe is very inexpensive. I made it for my boyfriend's family and his mother is Filipino! They loved it! You can really mix in a lot of different ingredients to spice it up or make it your own. Try different Ramen noodle flavors."
Most people keep celery salt around primarily for Bloody Marys, but its grassy brightness also pairs well with green beans, which offer a counterpoint to the rich flavors of this meal. Like all dried seasonings, celery salt loses flavor over time—if you can’t remember how long your jar has been in your pantry, pitch it and buy a new one.
Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of rice, so it’s nearly instant, and add a sweet accent of orange and currants.
"Sherry, garlic, and olive oil combine with paprika to give these shrimp a Spanish flair! This recipe is also great with squid or scallops."
"I make this smoothie every morning for breakfast for me and my boyfriend. It's rich in vitamins, antioxidants, fiber, omega-3 fats, monounsaturated fats, soy protein, and so much more! (Use natural peanut butter to eliminate partially hydrogenated fats.)"
A sprinkling of crystallized ginger and dried cranberries makes these easy, chocolate-dipped gingersnaps festive.
Makes 4 servings, 2 cookies each
Ingredients
8 small gingersnaps
⅓ cup bittersweet chocolate chips, melted (see Tip)
1 tablespoon finely chopped crystallized ginger
1 tablespoon finely chopped dried cranberries
Instructions
