Thanksgivings in Anna Lappe's house were always healthy. "It wasn't like there were sweet potatoes with marshmallows!" says the co-founder of the Small Planet Institute and author of "Diet for a Hot Planet."
"My mother [author Frances Moore Lappe] doesn't eat meat, so she wanted to make a stuffing that wasn't just discarded bread stuffed in a turkey. Here, the interesting flavors and texture come from her combination of herbs, the dried fruit, the nuts -- and the juiciness of all the onions. We're huge fans of onions."
Bacon in a salad doesn't necessarily scream
"healthy!" but because the meat is used in
moderation, this dish is still a winner. Just two
slices (for four servings) impart a smoky flavor
into the vinaigrette that coats the greens.
It's fun to use pistachios for some of these and pecans for others, but of course you can stick with one or the other. It's best to bake them on a dry day; if it's even slightly humid, the meringues may take longer to crisp in the oven. The meringues can be made up to five days ahead and stored in a cool, dry place.
Florentines may look as lacy and delicate as a spider' web, but they're very simple to prepare. The heat of the oven does most of the work, transforming mounds of the easy-to-make dough into thin, crisp, nutty cookies. Just add a fanciful drizzle of chocolate and they'll disappear before you can say, "Boo!" These are best the day they are made.
Everyone needs a delicious coffee cake recipe in their repertoire, and this cinnamon streusel coffee cake recipe is the perfect option. Meaning "something strewn" in Old German, streusel is easy to throw together -- and then to throw on top of this sour-cream coffee cake. The sweet glaze in the recipe is the perfect coffee cake topping.