Roasted chickpeas can be a surprisingly meaty snack. They also can be a delicious addition to grain and fresh salads, adding a savory, crunchy component to an otherwise humdrum dish.
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By Alison Ladman THE ASSOCIATED PRESS
When we first encountered deep-fried, bourbon-soaked Twinkies, we were a little smitten. Until, that is, we realized we could do so much better.
Breakfast in bed on Mother’s Day is practically mandatory. Which is fine. But that doesn’t mean what you serve needs to be the same old plain pancakes. After all, Mom is special. Her breakfast should be, too.
The fact that decent asparagus is now available all year doesn’t really matter. We’ve been programed to think of it as something we must eat in spring. And so we shall.
Spatchcocking isn’t just a fun word to teach your kids to say on the playground. It’s also a great way to get dinner on the table fast.
Easter sides are depressingly predictable. There will be asparagus, of course. If you’re lucky, there might even be three or four variations of asparagus. And there will be peas. And gratin potatoes. And probably some sort of salad that most people will only eat to be polite. Not that there’s anything wrong with any of this.
This chocolate cake is more delicious and more indulgent than any dessert has a right to be. And you will thank us for that.
There is a time and place for a pint of ice cream and a spoon. Or for a pile of cookies or box of doughnuts. An Oscars viewing party is neither the time nor the place. This party requires desserts with a bit more panache.
Don’t even think about serving that old classic “party mix” at your Oscars party. This isn’t an 8-year-old’s birthday party. This is red carpet material, even if it’s in your living room.
Looking for a vegan main dish that’s robust enough to leave a meat eater satisfied? This stuffed squash dish has you covered.