Growing up, having fried rice for dinner was synonymous with “fridge clean-out day,” meaning that any leftover vegetables and/or proteins from the night—or week—before were on their way to the wok. Those leftovers might be pieces of Chinese roast pork, bits of leftover chicken and baby bok choy, gai lan (Chinese broccoli) and corn—but when mixed with eggs and oyster sauce, they made a quick dinner that was ready in minutes.
I’m a skeptic. So when I hear the words “healthy” and “cookie” together, I imagine biting into something that tastes like particle board. Add “chocolate chip” to that equation and now you’ve really lost me. There is no possible way to preserve the integrity of this sacred cookie while making it healthy without completely screwing it up. Or is there?
When the holiday season rolls around I eagerly break out my mixer and rolling pin and pump out tons of cookies. They’re not just for me—I send them all over the country to my friends and relatives as gifts.
Recipes to try: Our Top Prize-Winning Holiday Cookies
Classic Thanksgiving sweet potatoes get a healthy makeover.
Traditionally topped with marshmallows and containing upwards of a stick of butter sweet potato casserole is one decadent side dish that can become too decadent in a hurry. I want to indulge, but not at that fat-and calorie-laden price.
Learn how to make mashed potatoes with our 5 tips for classic, fluffy mashed potatoes.
My grandmother used to make the most amazing smooth-as-silk mashed potatoes that were never gummy, lumpy or dry. What was her secret? Tons of butter and whole milk.
No holiday cookie platter is complete without gingerbread cookies. I love them because they’re simple, delicious and fun to make. But not every gingerbread cookie is created equal. Of course you want to offer your friends and family the best possible cookie. So here are a few tips to help you create the perfect gingerbread cookies:
Gluten—a combination of proteins found in wheat, rye and/or barley flour—gives structure and elasticity to baked goods. When you remove gluten, the support needed to lift and lighten the treats during baking is missing. The results can be dense, gummy or crumbly. The best gluten-free (GF) baked goods are made with a blend of GF flours, starches and often natural “gums,” such as xanthan gum, to replicate a traditional texture.