Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini.
Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.
It might seem strange at first, but wrapping your turkey in cheesecloth as it roasts locks in the moisture for extra-juicy meat. A simple glaze made from orange marmalade and a jus made with arrowroot round out the dish without any wheat flour, which most gravies would use.
Traditional falafel is made with chickpeas, but our lower-carb version is made with cauliflower rice and almond flour. You can cook them in a waffle iron for a fun presentation, or bake them to keep it simple. If you like a bit of heat, add a splash of harissa or sriracha to the tahini dressing.
Elite snowboarder Brenna Huckaby shares how her passion for superfoods and healthy eating not only fuels her training but improves her well-being.
You can par-roast the cauliflower for this sweet-savory dish up to 3 days in advance and simply reheat before tossing the florets with the vinaigrette, cranberries and pine nuts before serving. It’s an ideal do-ahead side dish for everything from pork to turkey.
Red lentils add protein to this meatless main with cauliflower and sweet potatoes. Making your own paste with chiles, ginger and garlic adds heaps of flavor to the dish with just a whirl in the food processor. Serve the curry with whole-grain naan or pita bread.