Credit: Carson Downing Spring is on the horizon and we’re kicking things off with a menu full of fresh produce and packed with flavor. As if the warmer weather wasn’t enough of a reason to celebrate, we’re also looking back at 100 years with Better Homes & Gardens. Join […]
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Spring is on the horizon and we're kicking things off with a menu full of fresh produce and packed with flavor. As if the warmer weather wasn't enough of a reason to celebrate, we're also looking back at 100 years with Better Homes & Gardens. Join us as we cook some delicious takes on classic recipes from our Test Kitchen. You'll also find shareable meal ideas from designer Ubi Simpson as well as exciting ways to use seeds.
A few relatively simple twists elevate humble carrot cake from dessert-table wallflower. Honey and (a combo of cinnamon, coriander, turmeric, and other warm spices used in Moroccan cuisine) flavor the cake layers. Citrus and ginger pep up the frosting, and chopped pistachios and rainbow carrot slivers decorate the outside like edible confetti. Apply the carrots to the side in little shreds or as looping ribbons on top.
This whole grain starts with medium rye flour for its color, nutty malt flavor, and the way it naturally accentuates other strong flavors like molasses. This bread has weight, but it's still tender and moist thanks to a step known as a "soaker"—using boiling water to soften the millet and oats and plump the dried fruit so all are hydrated and don't pull moisture from the dough.
is considered classic for a reason—it's meaty, creamy, and delicious comfort food. Increasingly, we're choosing to reduce meat or skip it on occasion in favor of plant-based meals. For all the flexitarians out there, we bring you this exceptionally flexible and lightened-up Spring Stroganoff. Go for a combo of flank steak and mushrooms or skip the beef for a hearty .
This comforting Spanish-style omelette is inspired by designer time living in Spain. Also known as a tortilla, the hearty dish can be made in a cast-iron skillet on a grill or over a campfire. It's topped with roasted peppers, avocado, lemon zest, and salsa for a California flair.
For anyone who can't start the day without a cup of coffee, this recipe will perk you right up. Rather than the usual coffee with milk, Ubi's version is made with espresso, oat milk, sugar, and cocoa powder.
In , ladyfinger cookies take a dip in espresso—and, occasionally, espresso and rum. This version uses chocolate milk for a family-friendly take on the Italian dessert.
Traditionally, Swiss-German muesli requires an , with a topping of nuts, fresh apple, and yogurt before eating. We streamlined the recipe so you can make the cereal mix ahead and skip the soak. It's fast, healthful, and versatile. Use whatever dried fruit you like, then serve it cold or hot—with or without fresh fruit on top.
This riff on an everything bagel seasoning mix pops with the addition of fennel and coriander seeds and black pepper. There are many delicious ways to put this blend to good use, but some of our favorites include scattered on (pictured here on potato, lemon slices, garlic, and rosemary), sprinkled on soups, tossed in salads, or even baked as a savory coating for fish or chicken.
Buttery and thin—almost like brittle—these whole grain crackers are surprisingly easy to make: Stir together a dough brimming with sesame, nigella, and caraway seeds, then roll it out and press pepitas and sunflower seeds on top before baking. You'll wonder why you don't make homemade crackers more often.
shows off twice in this tender twist on banana bread. Ground flax blended with water makes a paste that acts as a , giving structure to the cake—hello, ! Partnered with coconut milk, it also lends a nutty flavor that enhances the chocolate. The unadorned cake is incredible on its own and exceptional topped with icing, caramelized bananas, and sesame seeds.
Grated fresh zucchini in the batter and a generous postbake lemon syrup drizzle are the secrets to this extra-moist spin on classic lemon-poppy seed quick bread.
Test Kitchen Tip: Quick breads slice better after , which also gives the lemony syrup time to work its magic.
