Banish coffee boredom with this fragrant, spicy, lightly sweetened pick-me-up. It’s a traditional Mexican drink in which coffee is infused with cinnamon, cloves and orange zest, and served warm. Ingredients 1/2 cup brown sugar 2 small cinnamon sticks 2 whole cloves 3/4 cup ground coffee (drip grind) 3 inches orange peel strip Preparation Set up
Buttermilk is famous for tenderizing and adding a bit of tangy flavor to baked goods, from biscuits to cakes. This cake is a great example of the magic of buttermilk. With a light lemony glaze, this cake is perfect for your next brunch or celebration. Ingredients 1 cup room-temperature, unsalted butter, plus 1 teaspoon for
Make your own spicy, fruity tea drink, and inhale the fragrance of cinnamon, ginger, cloves and pomegranate as you sip. Total Time: 10 minutes; 5 minutes active Servings: 2 Ingredients Cinnamon Syrup 1 cup water 1 cup sugar 2 cinnamon sticks 1 slice fresh ginger 2 whole cloves Tea 2 cups water 2 orange spice
Think of your broiler as a grill that you can use in the winter to give veggies a hint of char and sweetness. This is the fastest way to make broccoli into a winning taste sensation. Total Time: 20 minutes Servings: 4-6 Ingredients 1 bunch broccoli 3 tablespoons extra virgin olive oil, divided 2 teaspoons
Instead of making two pies, make one sheet pie for a little variation on the traditional. If rolling out a sheet of pie crust seems daunting, try this easy press-in crust, more like a pecan-studded granola bar than a pastry. Garnish the squares with whipped cream and serve up to guests. Ingredients 2 cups rolled
Entertain in a snap with this easy, elegant appetizer. A beautiful topping of cranberries, jewel-like pomegranate arils and rosemary gets an added crunch from the pecans to complement the baked Brie’s creamy, rich texture. Ingredients 1 8-ounce wheel of Brie 1 cup cranberries, fresh or frozen 1/2 cup maple syrup Zest of 1 large orange
For plant-based comfort food, you can’t beat a pan of butter-soft roasted squash and root vegetables. Maple syrup and earthy sage are flavors used frequently in Indigenous food traditions. Check out NĀTIFS (natifs.org) for more inspiration from Native foodways. Ingredients 4 cups winter squash (about 3 pounds) 4 medium parsnips, peeled 1 pound sweet potatoes, peeled 2
Holiday time is eggnog season! In these pillowy rolls, eggnog replaces milk for an even richer, slightly denser result. Nutmeg gives the filling the classic aroma of eggnog, and the walnuts add a little crunch. Ingredients 4 1/2 cups all-purpose flour, plus more for shaping 1/2 cup sugar 1 tablespoon instant-rise yeast 1 teaspoon salt 1
Chewy, nutty wild rice is seasoned with herbs and cheddar in these delightful stuffed squash halves. Ingredients 2 medium sweet dumpling or acorn squash 1 cup wild rice or wild rice blend 1 cup corn kernels, frozen 4 teaspoons scallions, chopped 2 tablespoons Dijon mustard 1 teaspoon dried sage, crumbled 1 teaspoon dried thyme 1
Peanuts are a popular ingredient in many African cuisines, where they are ground up to make savory dishes like this satisfying soup. Using peanut butter instead of grinding your own peanuts saves time. For even more protein, stir in a can of drained chickpeas. Ingredients 1 tablespoon extra virgin olive oil 1 large onion, chopped
