Other (non-main dish)

Easy Whole-Grain Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:50:50 +0000

This basic recipe makes a tasty wrap for any type of filling. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside, but you can simply roll the crepe over a filling or fold it in half. Try lightly sweetened ricotta and a drizzle of apricot jam inside or, for a savory crepe, fill the crepes with sautéed spinach, mushrooms and garlic.

Sugared Rosemary

Sarah Hoff — Thu, 03 Nov 2011 19:41:17 +0000

Sugared Rosemary

Use these festive-looking sugared fresh rosemary sprigs to decorate any holiday dessert platter. They look especially beautiful alongside a traditional yule log cake.

Candied Walnuts

Sarah Hoff — Thu, 03 Nov 2011 19:29:52 +0000

Candied Walnuts

Use these pretty candied walnuts as a dessert garnish. Try them on top of a pumpkin cheesecake or your favorite holiday dessert.

Meringue Mushrooms

Sarah Hoff — Mon, 31 Oct 2011 21:07:50 +0000

Meringue Mushrooms

Use these meringue mushrooms to decorate any yule log cake. The recipe makes enough to decorate your serving platter and have plenty left over for each serving of cake.

Chocolate Pretzel & Cherry Popcorn Balls

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:43:03 +0000

Chocolate Pretzel & Cherry Popcorn Balls

These popcorn balls are made with agave nectar and peanut butter and are spiked with chocolate-covered pretzels and dried cherries for a special treat. Try making them for your Halloween party this year.

Sesame-Ginger Popcorn Balls

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 20:38:27 +0000

Sesame-Ginger Popcorn Balls

Caramel popcorn balls made with crystallized ginger and sesame seeds are a fun twist on the original recipe. They’re sure to be a hit at your next Halloween party.

Super-Simple Vegetable Broth

Erin McCormick-Interactive Producer — Fri, 09 Sep 2011 16:11:40 +0000

Super-Simple Vegetable Broth

This very easy broth is just right as a base for many vegetarian soups. Recipe by Anna Thomas for EatingWell

Rhubarb Fruit Salad

Erin McCormick-Interactive Producer — Thu, 21 Apr 2011 17:50:18 +0000

Rhubarb Fruit Salad

Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango and strawberries.

Preserved Lemons

Erin McCormick-Interactive Producer — Thu, 16 Dec 2010 18:51:17 +0000

Preserved Lemons

Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes.

Overnight Muesli