Recipe: Sheet-Pan Garam Masala Chicken



  • 1 3″ piece ginger, scrubbed
  • 2½ cups whole-milk Greek yogurt, divided
  • 2 lemons
  • ¼ tsp. cayenne pepper
  • 3 Tbsp. garam masala, divided
  • 8 skin-on, bone-in chicken thighs and drumsticks (about 2½ lb.)
  • 2 Tbsp. plus 1¼ tsp. kosher salt, divided
  • 1 head of jumbo cauliflower (about 3 lb.)
  • 3 Tbsp. vegetable oil
  • ½ small onion
  • 1 jalapeño
  • ½ bunch cilantro


  1. Place a rack in upper third of oven; preheat to 425°. Finely grate 3″ piece ginger into a medium bowl (don’t worry about peeling it). Transfer all but 1 tsp. grated ginger to a large resealable plastic bag, reserving ginger in bowl.
  2. Add 2 cups yogurt to bag with ginger. Cut 1 lemon in half crosswise and squeeze juice into yogurt mixture. Add ¼ tsp. cayenne and 2 Tbsp. plus 1 tsp. garam masala. Seal bag and shake to combine.
  3. Season 8 chicken pieces with 5 tsp. salt. Place in bag, seal, and shake again to cover all the pieces. Squeeze out as much air as you can from the bag, which makes sure that all the chicken is covered with the marinade—this is why marinating in a resealable plastic bag is so clutch. Let marinate at least 30 minutes at room temperature, or keep in the fridge for up to 4 hours.
  4. Meanwhile, prep your cauliflower. Cut 1 head of cauliflower into quarters through stem end. Place quarters cut side down and remove most of the core. The cauliflower florets should fall apart and separate naturally, but you can slice any larger florets in half or into quarters until all florets are about 2″ in size. You want the more or less evenly sized so they’re cook evenly.
  5. Transfer cauliflower to a large foil-lined rimmed baking sheet. (That foil makes for easier cleanup later.) Drizzle 3 Tbsp. oil and 1½ tsp. salt over and toss to coat. Spread cauliflower evenly all the way to edges of pan, making sure that the pieces aren’t too crowded, otherwise they’ll steam instead of roasting—if you ended up with more cauliflower than can fit in a single layer, take some out and save it for something else.
  6. Remove chicken from marinade, slightly shaking off excess. Arrange on baking sheet skin side up, nestling into cauliflower. It’s okay if some marinade clings to the chicken, just make sure it’s not pooling in pan.
  7. Roast chicken and cauliflower, turning pan halfway through and moving chicken around with tongs to ensure even browning, until chicken skin is blistered, meat is tender all the way to the bone, and cauliflower is nicely charred, 35–40 minutes.
  8. Meanwhile prepare your condiment. Finely chop ½ onion, place it in a colander, and rinse it with cold water. (This removes some of the onion’s sharpness.) Add onion to the bowl with the reserved ginger. Finely grate zest of remaining lemon into bowl. Cut lemon in half and squeeze 1 half into bowl; reserve remaining half for another use. Thinly slice 1 jalapeño into rings and add to bowl. Coarsely chop ½ bunch cilantro (stems and all, they’re tender and delicious!) and add to bowl. Season with remaining 2 tsp. garam masala and ¾ tsp. salt. Mix with a spoon to combine, taste, and add more salt and lemon juice if necessary—you want the condiment to be plenty zippy.
  9. Arrange chicken and cauliflower on a platter. Top with lemon condiment and serve with remaining ½ cup yogurt alongside for drizzling.


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Recipe: Pesto Turkey Burger


  • 1 1/4 pounds lean ground turkey
  • 2 tablespoons basil pesto
  • 1 teaspoon minced garlic
  • 1/2 cup crumbled feta cheese
  • 2 teaspoons seasoned salt
  • 1/2 cup bread crumbs


  1. Preheat an outdoor grill for medium-high heat.
  2. Mix together ground turkey, pesto, garlic, feta cheese, 1 1/2 teaspoons seasoned salt, and breadcrumbs in a bowl until evenly blended. Form into 4 patties.
  3. Grill pesto burgers until no longer pink in the center, about 5 minutes per side. Sprinkle with seasoned salt halfway through cooking.
  4. DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

Nutritional Information

Pesto Turkey Burgers

Servings Per Recipe: 4
Amount Per Serving
Calories: 354
% Daily Value *
Total Fat: 29 %
Saturated Fat: 
Cholesterol: 41 %
Sodium: 36 %
Potassium: 10 %
Total Carbohydrates: 4 %
Dietary Fiber: 4 %
Protein: 68 %
Vitamin A: 
Vitamin C: 
Vitamin B6: 


Recipe: Salted-Butter Apple Galette with Maple Whipped Cream



  • ¼ cup (½ stick) salted butter
  • ½ vanilla bean, split lengthwise
  • All-purpose flour (for dusting)
  • 1 pound baking apples (such as Pink Lady; about 2 large), scrubbed, sliced ⅛” thick
  • 3 tablespoons dark muscovado or dark brown sugar
  • 1 large egg
  • 1 tablespoon granulated sugar
  • 2 cups heavy cream
  • 2 tablespoons pure maple syrup


  1. Place a rack in middle of oven and preheat to 375°. Place butter in a small saucepan and scrape in vanilla seeds; add pod. Cook over medium heat, stirring often, until butter foams, then browns (be careful not to burn), 5–8 minutes. Remove pan from heat and remove pod.

  2. Roll out dough on a lightly floured surface into a rough 14×10” rectangle about ⅛” thick (alternatively, roll out into a 12” round). Transfer to a parchment-lined baking sheet. Arrange apples on top, overlapping and leaving a 1½” border. Brush apples with brown butter and sprinkle with muscovado sugar. Lift edges of dough over apples, tucking and overlapping as needed to keep rectangular shape.

  3. Beat egg with 1 tsp. water in a small bowl and brush crust with egg wash. Sprinkle with granulated sugar and bake, rotating once, until apples are soft and juicy and crust is golden brown, 40–50 minutes. Let cool slightly on baking sheet before slicing.

  4. Beat cream in a medium bowl to medium-soft peaks. Fold in maple syrup and serve alongside galette.

    DO AHEAD: Galette can be baked 2 days ahead. Store tightly wrapped at room temperature. Reheat slightly before serving.

Nutritional Facts:

Servings Size: 8 Calories (kcal) 471 | Fat (g) 37 | Saturated Fat (g) 23 | Cholesterol (mg) 163 | Carbohydrates (g) 32 | Dietary Fiber (g) 1 | Total Sugars (g) 17 | Protein (g) 5 | Sodium (mg) 229|


Recipe: One-Pan Harvest Pasta

One-Pan Harvest Pasta


  • tablespoons vegetable oil
  • small eggplant, cut into 1-inch pieces (4 cups)
  • medium zucchini, coarsely chopped (2 cups)
  • tomatoes or 4 roma tomatoes, coarsely chopped (1 cup)
  • 1/3 cup chopped red onion
  • cloves garlic, minced
  • 19 – ounce can cannellini beans (white kidney beans), rinsed and drained
  • 1 3/4 cups reduced-sodium chicken broth
  • cup dried whole grain elbow macaroni
  • 1/2 teaspoon crushed red pepper
  • Kosher salt
  • Ground black pepper (optional)
  • Snipped fresh basil
  • Grated Parmesan cheese


  1. In a very large skillet, heat oil over medium heat. Add eggplant, zucchini, tomatoes, red onion and garlic. Cook, uncovered, 7 to 10 minutes or until vegetables are almost tender, stirring occasionally.
  2. Add beans, broth, pasta and crushed red pepper. Bring to boiling; reduce heat. Cover and simmer 7 to 10 minutes more or until vegetables and pasta are tender, stirring occasionally. Remove from heat. Season with salt and pepper; serve topped with basil and Parmesan cheese.

Nutritional Facts:

Servings Per Recipe 4, Riboflavin (mg) 0, sat. fat (g) 2, Niacin (mg) 2, Monounsaturated fat (g) 2, vit. C (mg) 20, Fat, total (g) 10, Thiamin (mg) 0, chol. (mg) 4, calcium (mg) 173, pro. (g) 16, iron (mg) 3, vit. A (IU) 674, cal. (kcal) 357, Potassium (mg) 568, sugar (g) 7, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 14, sodium (mg) 628, carb. (g) 52, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 5, Folate (µg) 45


Recipe: Wine-Marinated Pot Roast


  • 1 – 3-3 1/2 – pound boneless beef chuck arm pot roast, beef chuck shoulder pot roast or beef chuck seven-bone pot roast
  • 1 – 750 milliliter bottle fruity red wine (such as Cabernet Sauvignon, Red Zinfandel or Merlot)
  • 1/2 teaspoon kosher, sea salt or regular salt
  • 1/2 teaspoon ground black pepper
  • tablespoons olive oil or vegetable oil
  • 10 1/2 – ounce can condensed beef broth
  • 1/4 cup no salt added tomato paste
  • tablespoon Dijon-style mustard
  • tablespoon herbes de Provence, fines herbes or Italian seasoning, crushed
  • cloves garlic, chopped
  • bay leaves
  • large onion, cut into thin wedges
  • medium carrots, peeled, cut in half lengthwise, and halved crosswise or 2 cups packaged peeled fresh baby carrots
  • medium parsnips, peeled and cut into 2-inch pieces or 4 medium potatoes, peeled and cut lengthwise into sixths
  • cups whole fresh cremini mushrooms
  • stalks celery, bias-sliced into 1-inch pieces
  • Hot cooked noodles (optional)
  • tablespoons snipped Italian (flat-leaf) parsley
  • Baguette-style French bread, cut into 1-1/2-inch slices (optional)


  1. Trim fat from meat. Place meat in a resealable plastic bag set in a shallow dish. Pour wine over meat; seal bag. Marinate in the refrigerator for at least 8 hours and up to 24 hours, turning bag occasionally.
  2. Drain meat, reserving wine. Pat meat dry with paper towels. Sprinkle meat with salt and black pepper. In a 4- to 6-quart Dutch oven, over medium heat brown meat on all sides in hot oil.
  3. In a medium saucepan, bring reserved wine to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until wine is reduced by half, about 1-1/2 cups. Stir in beef broth, tomato paste, mustard, herbes de Provence, garlic and bay leaves. Return to boiling; reduce heat. Simmer, uncovered for 5 minutes more. Pour wine mixture over meat in Dutch oven; add onion.
  4. Bake, covered, in a 325 degree F oven for 2-1/2 hours. Add carrots, parsnips, mushrooms and celery. Bake, covered, about 1 hour more or until meat is very tender. Transfer meat and vegetables to a large serving platter, reserving juices in Dutch oven. Cover meat and vegetables with foil to keep warm.
  5. For wine sauce, skim off any fat from juices. Bring to boiling; reduce heat. Simmer, uncovered, for 10 to 15 minutes or until juices are slightly thickened. Season to taste.
  6. Slice meat or use a fork to break meat apart into pieces. Serve wine sauce with meat, vegetables and noodles. Sprinkle meat and vegetables with parsley. If you like, serve with French bread. Makes 8 servings.

Nutritional Facts:

Servings Per Recipe 8, Thiamin (mg) 0, Potassium (mg) 840, iron (mg) 3, sodium (mg) 577, sugar (g) 5, vit. C (mg) 13, vit. A (IU) 5348, cal. (kcal) 467, Monounsaturated fat (g) 11, Folate (µg) 51, sat. fat (g) 8, Pyridoxine (Vit. B6) (mg) 0, fiber (g) 4, calcium (mg) 69, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 2, carb. (g) 16, Trans fatty acid (g) 0, pro. (g) 29, Niacin (mg) 7, chol. (mg) 118, Riboflavin (mg) 0, Fat, total (g) 24


Recipe: Sausage and Spinach Skillet Pizza

Sausage and Spinach Skillet Pizza


For the Cupcakes:

  • 15 – ounce can tomato sauce
  • tablespoons tomato paste
  • tablespoons grated Parmesan cheese
  • 3/4 teaspoon dried oregano, crushed
  • 1/2 teaspoon dried basil, crushed
  • 1/8 teaspoon crushed red pepper
  • 5 – 6 – ounce package baby spinach
  • pound frozen pizza or bread dough, thawed
  • Olive oil
  • ounces bulk Italian sausage, cooked and drained
  • 6 -8 ounces mozzarella cheese, shredded (1 1/2 to 2 cups)


  1. In a small bowl whisk together the tomato sauce, tomato paste, 2 tablespoons Parmesan, the oregano, basil and crushed red pepper. Set aside.
  2. Place spinach in a large microwave-safe bowl and sprinkle with 2 teaspoons water. Cover with a microwave-safe plate and microwave on 100% power (high) for 30 seconds. Continue cooking in 10 second intervals until just wilted. Remove and let stand for 2 minutes. Carefully remove plate. Transfer spinach to a sieve; press out excess liquid.
  3. Brush a 12-inch cast-iron or other heavy oven-going skillet with olive oil; set aside. On a lightly floured surface roll dough to a 14-inch circle. Transfer to prepared skillet. Roll edges to form a rim. Brush dough lightly with olive oil. Spread tomato sauce mixture over dough and top with sausage and spinach. Top with mozzarella and sprinkle with remaining Parmesan.
  4. Place skillet over medium-high heat for 3 minutes. Transfer to a 475 degrees F oven and bake for 15 to 20 minutes or until cheese and crust are lightly browned. Let stand 5 minutes. Using a spatula, slide pizza out of skillet to a large cutting board and cut into wedges.

Nutrition Facts:

Servings Per Recipe: 6,

Monounsaturated fat (g) 9, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 58, Riboflavin (mg) 0, sat. fat (g) 9, Niacin (mg) 2, carb. (g) 40, Thiamin (mg) 0, chol. (mg) 53, cal. (kcal) 449, iron (mg) 14, vit. A (IU) 2094, Fat, total (g) 23, vit. C (mg) 13, sugar (g) 5, Potassium (mg) 378, pro. (g) 19, calcium (mg) 215, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, sodium (mg) 1237, fiber (g) 3


Recipe: Red Velvet Vampire Cupcakes

Image result for Red Velvet Vampire Cupcakes


For the Cupcakes:

  • 1 3/4 cups cake flour (see Cook’s Note)
  • 1 cup granulated sugar
  • 1/4 cup Dutch process cocoa powder
  •  3/4 teaspoon baking soda

  •  1/2 teaspoon fine salt

  •  1/2 cup buttermilk

  •  1/2 cup vegetable oil

  •  1/2 cup sour cream

  •  1 tablespoon red food coloring, plus a drop for the filling

  •  2 teaspoons cider vinegar

  •  1 teaspoon pure vanilla extract

  •  1 large egg, at room temperature

  •  One 3-ounce semisweet chocolate bar

  •  1 teaspoon coconut oil

  •  1 cup raspberry jam

For the Frosting:

  • One 8-ounce package cream cheese, at room temperature
  • 6 tablespoons unsalted butter, cubed, at room temperature
  • 1 cup confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract


  1. For the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
  2. Sift the flour, granulated sugar, cocoa, baking soda and salt into a large bowl. Whisk together the buttermilk, oil, sour cream, food coloring, vinegar, vanilla and egg in another large bowl.
  3. Add the buttermilk mixture to the flour mixture and stir until just incorporated. Divide the batter among the cupcake liners. Bake until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs, 16 to 18 minutes. Remove the cupcakes from the tin and cool completely on a wire rack.
  4. Microwave the chocolate and coconut oil together in a small microwave-safe bowl until mostly melted, about 1 minute. Stir, then microwave again until completely smooth, about 15 seconds more.
  5. Use a small sharp knife to cut out and remove a plug from the middle of each cupcake, making sure not to go all the way to the bottom and leaving a 1/4-inch border around the side (eat the plugs). Brush the holes with the melted chocolate and place in the freezer until the chocolate hardens, about 15 minutes.
  6. Whisk together the jam, 1 drop of red food coloring and 1 tablespoon water in a small bowl until completely smooth. Spoon 1 tablespoon of the jam into each of the chocolate holes; set aside.
  7. For the cream cheese frosting: Meanwhile, beat the cream cheese in a large bowl with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Gradually beat in the butter until smooth. Add the confectioners’ sugar and vanilla and beat until light and fluffy, about 1 minute. Scrape into a pastry bag fitted with a large round tip. Pipe on top of the cupcakes so the jam is covered.
  8. Poke 2 holes into the frosting on each cupcake using the end of a plastic straw to resemble vampire bites, making sure you hit the cupcake and not the jam-filled hole. Drizzle the remaining jam into the holes to resemble blood.