If you are looking for a hearty soup, this hamburger potato soup is the one to make!
❤️WHY WE LOVE THIS RECIPE
We love this Hamburger Potato Soup, it’s hearty, versatile, and delicious! Add our wonderful fried cornbread for a real treat. You can make this dish on top of the stove or in the crock pot. It would be perfect for tailgating or any cold-weather activity. This soup will keep for a few days and reheats really well.
SWAPS& ADDITIONS
You can swap out the hamburger for ground beef or Italian sausage. You could also add in green beans, okra or celery. Leave out the spinach if you like and you can easily switch up the spices.
⭐TIP
If you want a creamy cheese that actually melts, it’s best to shred your own from a block of cheese. It’s significantly better and works great in this recipe!
OTHER DELICIOUS SOUP RECIPES:
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This Hamburger Potato Soup is wonderful comfort food! Great to enjoy with family and friends.
Prep Time 15 minutesmins
6 hourshrs
Course Main Course, Soup
Cuisine American, southern
1poundground beef
1cupchopped green onion or 1 medium onion
2teaspoonsminced garlic
1cupchopped or sliced carrots
1/2cupfrozen corn
1cupchopped fresh spinach
214.5 ounce cans beef broth
3 to 4medium potatoespeeled and cut up
1/2cupwater
1/2teaspoonblack pepper
1/2teaspoonsalt
2teaspoonsdried basil
3teaspoonsdried parsley flakes
1/2cupshredded sharp cheddar cheese
1cupmilk
2teaspoonscornstarchoptional, used to thicken soup only
Brown the hamburger, onions and minced garlic in a skillet on top of the stove. Remove, drain and put in soup pot or crock pot. Add remaining ingredients to soup pot or crock pot and if cooking on top of the stove, cook until potatoes and carrots are soft.
Cook in crock pot for 6 hours on low or 4 hours on high.
Once cooked, garnish with cheddar cheese.
If you want the soup thicker, whisk the cornstarch into the milk before adding to pot. Garnish with shredded cheddar cheese.
If you love the combination of chocolate and peanut butter, you are going to love these little treats!
❤️WHY WE LOVE THIS RECIPE
We love rice krispie treats, and these are made differently, but you still get the delicious marshmallow cream. It’s spread on top of the honey graham crackers that are mixed with peanut butter and powdered sugar. So good and so easy! These are perfect for any gathering, especially a small one, since they are made in an 8X8. Plus you can’t go wrong with a no bake treat!
SWAPS
You could do a few swaps on this dish, you could use semi-sweet chocolate chips, white chocolate chips or butterscotch. We added nuts on top; you can leave those off. We like the crunchy peanut butter, but I am sure the smooth would work as well. We haven’t tried this with almond butter, but I don’t see why it wouldn’t work.
OTHER DELICIOUS RECIPES
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⭐TIP
We keep these in the refrigerator and like to set them out for about 10 minutes before serving them. We love them cold.
Only a handful of ingredients and so simple to make! Your family will love these delicous Chocolate Peanut Butter Treats.
Prep Time 10 minutesmins
3 hourshrs
Total Time 3 hourshrs10 minutesmins
Course Dessert
Cuisine American
18honey graham cracker squarescrushed
1stick of buttermelted or 8 tablespoons
1 2/3cupspowdered sugar
1/2cupcrunchy peanut butter
17 1/2 ounce jar marshmallow fluff
1cupdark chocolate morselscan use whatever chocolate chips you like or even use butterscotch chips
Crush the crackers and put in large bowl.(I put them in a plastic ziplock bag and crush with rolling pin). Melt the butter and add to crumbs. Mix well with spoon.
Stir in the powdered sugar and peanut butter. Mix well and press into a greased 8 inch square pan.
Remove the top from the marshmallow fluff and heat in microwave in the jar until you can spread over crumb mixture evenly. (You have to watch it constantly or it will come out of the jar.)
Next, melt the chocolate chips in microwave until they can be spread over the marshmallow. Refrigerate 2 to 3 hours until you can cut evenly with a knife. Cut into squares or bars.
My mother thought that breakfast should be loaded with protein, and pancakes were no exception. Not only do these flapjacks have protein-rich cottage cheese, but they also contain 6 eggs in the batter.
Initially, Mom tried to sneak in a little brewer’s yeast (a rich source of B vitamins) into the batter, an ingredient that made the mixture smell like sour socks. But my brothers and I complained so much that she eventually scrubbed the smelly stuff.
Mom’s Cottage Cheese Pancakes
Yield: About 30 (3 1/2-inch) pancakes
INGREDIENTS
1 cup cottage cheese
3/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1/4 cup reduced-fat milk
1/4 cup vegetable oil
For greasing pan: nonstick spray or vegetable oil
DIRECTIONS
1. Place all the ingredients in blender (except nonstick spray or oil for greasing pan). Cover blender and whirl until well combined and smooth, for about 1 to 2 minutes.
2. Heat large nonstick skillet on medium heat. Spray with nonstick spray or heat about 2 teaspoons vegetable oil (tilting skillet to cover with oil). Using a 1/4-cup measure, add batter to hot skillet. Cook for about 2 minutes or until dry around the edges, bubbles start to break and golden brown on bottom. Turn and cook until bottom is golden brown.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.
Pumpkin spice is going to have to wait a minute; it’s time for apples to shine.
Whether yours are hand-picked from a local orchard, scooped up at a farmers market or plucked from your backyard, we want to make the most of the season while the fruit is at its crispy, flavorful best.
We turned to three new cookbooks to find new recipes for the occasion, starting with “The Art of Jacques Pépin.” The author of more than 30 cookbooks, the legendary chef is also an accomplished artist. The latest is a stunning celebration of both of Pépin’s passions ahead of his 90th birthday (Harvest, $35).
“Hungry Happens Mediterranean” from Stella Drivas draws on the popular blogger’s Greek upbringing for Mediterranean-inspired recipes that promote healthy choices and fresh ingredients — even in desserts (Clarkson Potter, $35).
And Minnesota’s own Dan Buettner recently published a third Blue Zones cookbook, this one catering to those of us who need quick but nutritious dinners. “One Pot Meals: 100 Recipes to Live to 100″ offers compelling recipes to get us from breakfast through dinner (National Geographic, $35).
Apple Compote
Serves 2 to 3.
From “The Art of Jacques Pépin” by Jacques Pépin, who writes: “What we call ‘applesauce’ was known as apple compote when I was a kid in France, and it was always served as a dessert at home. You can certainly use it as an applesauce or try it as a dessert with a garnish of sour cream and pound cake.” (Harvest, 2025).
2 large apples, peeled, cored, and cut into 1-in. cubes (about 1 lb.)
1 tbsp. butter
½ c. apple juice
2 tbsp. sugar
½ tsp. pure vanilla extract
Sour cream, for serving
Strips of orange zest, for serving
Pound cake, for serving
Directions
Combine the apples, butter, apple juice, sugar, and vanilla in a medium saucepan. Bring to a boil over medium heat, reduce the heat to a simmer, cover, and cook until the apples are tender, about 15 minutes.
Remove the lid and continue to cook until the liquid has reduced, about 5 minutes more. Using a potato masher, roughly mash the apples into a chunky puree to the texture of your liking. Allow to cool. To serve, spoon into a serving dish and top with a dollop of sour cream, the orange zest, and a slice of pound cake.
Invisible Apple Loaf Cake
Serves 8.
This cake (called Gâteau Invisible in France, where it originated) gets its name because the apples are almost impossible to detect just from looking at it. They’re very thinly sliced and stacked into the pan, then covered with a crepelike batter so while baking the two parts merge into one. You’ll certainly taste them, though; that is why I’ve always loved this cake. The apples are so prominent in flavor that very little extra sugar is needed for it to taste properly sweet. Just be sure to choose sweet varieties of apples and avoid tart ones such as Granny Smiths. From “Hungry Happens: Mediterranean” by Stella Drivas (Clarkson Potter, 2025).
3 large eggs
⅔ cup whole milk, slightly warmed
3 tbsp. unsalted butter, melted
1 tsp. vanilla extract
½ c. all-purpose flour
½ c. powdered sugar, plus more for dusting
½ tsp. ground cinnamon
1 tsp. baking powder
¼ tsp. fine sea salt
4 sweet apples (1½ to 2 lb. total), preferably Fuji, Honeycrisp or Pink Lady
Directions
Preheat the oven to 350 degrees. Line a 9- by 5-inch loaf pan with parchment paper.
In a large bowl, whisk together the eggs, milk, butter and vanilla. Add the flour, powdered sugar, cinnamon, baking powder and salt and mix until smooth. The batter will be on the thin side.
Peel and core the apples and then slice them very thinly on a mandoline — ideally about 1⁄16-inch thick. Add them to the batter and stir gently so that the apples are evenly coated.
Using your hands or a slotted spoon, lift the apples from the batter and layer them in the prepared pan in batches, gently flattening out each addition into a smooth layer. Pour the remaining batter over the apples.
Transfer the pan to the oven and bake the cake until the top is set in the center and a toothpick tester comes out mostly clean, 50 to 60 minutes. If you’d like a more golden-brown crust, place the pan under the broiler for 1 to 2 minutes, watching carefully. The cake will puff slightly in the oven but deflate as it cools.
Remove the pan from the oven and allow the cake to cool in the pan for 10 minutes, then, using the parchment, gently unmold it from the pan and cool for at least another 15 minutes on a wire rack before slicing. Sprinkle with a little powdered sugar if desired. Wrapped tightly, the cake will keep for up to 3 days in the refrigerator or up to 1 month in the freezer.
Change it up: To make Invisible Pear Cake, substitute pears for the apples. Make sure they’re ripe and sweet (and sliced very thinly!). Or make it gluten-free by substituting gluten-free flour for the all-purpose flour.
Roasted Cabbage Steaks With Apples
Serves 4 as a main, 8 as a side.
This is one steak the Blue Zones can get behind. Cabbage and apple are a classic fall pairing. Roasted together, they offer a sweet and savory dish that’s as flavorful as it is filling. The Apple Balsamic Vinaigrette makes this completely irresistible. From “The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100,” by Dan Buettner (National Geographic, 2025).
1 red cabbage, leaves and stalk trimmed
2 tbsp. extra-virgin olive oil, divided
2 tart baking apples, halved and cored
½ tsp. salt
½ tsp. ground caraway seeds
¼ tsp. ground juniper berries
¼ tsp. freshly ground black pepper
½ c. walnuts, chopped
3 tbsp. Apple Balsamic Vinaigrette, plus more to taste (see recipe)
¼ c. Italian parsley, chopped
Directions
Preheat oven to 375 degrees.
Turn the cabbage on its side and slice it into roughly 1-inch-thick rounds with the core at the center to hold each slice together. Drizzle 1 tablespoon of the oil onto a sheet pan and spread it around evenly. Place the cabbage rounds on the pan and drizzle the remaining oil on top. Arrange the apple halves cut side down in between the cabbage.
In a small bowl, mix the salt and spices together; sprinkle the mixture over the cabbage slices, rubbing gently to spread evenly. Bake for 40 minutes, then scatter the walnuts on top of the cabbage and apples and bake for another 5 minutes.
Serve each cabbage steak with an apple half on top, some walnuts, a generous drizzle of vinaigrette and a sprinkling of parsley.
Apple Balsamic Vinaigrette
Makes about 2 cups.
This dressing offers a perfect balance of sweet, sour and savory. Make extra and keep it in the fridge — you’ll reach for it regularly — to use on salads, crudites and grain bowls. From “The Blue Zones Kitchen One Pot Meals: 100 Recipes to Live to 100,” by Dan Buettner (National Geographic, 2025).
½ c. apple cider
½ c. extra-virgin olive oil
¼ c. balsamic vinegar
¼ c. apple cider vinegar
4 tsp. Dijon mustard
4 cloves garlic, grated or minced
2 tsp. salt
1 tsp. thyme
½ tsp. freshly ground black pepper
Directions
Whisk everything together in a medium bowl (or blend in a blender) until smooth and emulsified. This will keep in the refrigerator in an airtight container for up to 2 weeks — just give it a good stir or shake before using.
The internet is stirring over a surprising new take on a pasta night classic — and it all comes down to one unexpected holiday favorite.
Sabrina Burke, a real estate agent-turned TV personality and content creator, is going viral for her unusual addition to spaghetti and meat sauce: canned cranberry sauce.
“If you’re not eating your spaghetti like this, you are missing out, honey,” Burke teased in a recent TikTok cooking clip that has gotten more than 1.3 million views and 17,000 shares.
Burke walked followers through her unique recipe in a May video.
Content creator Sabrina Burke said the trick gives sauce a sweet and tangy flavor.(iStock)
She began by boiling angel hair pasta for six minutes. “If you throw it on the wall, and it sticks like that, then it’s ready,” she said, demonstrating the trick.
Then, Burke browned about two pounds of chopped meat and a pound of ground sausage. After draining the pan, she added her “secret ingredient.”
“Ta-da, cranberry sauce!” she said. “I’m gonna smush this up and put it in the meat.”
“Ya’ll, this will give your spaghetti the most incredible flavor,” Burke said. “It is like a sweet tangy — you don’t even know it’s in there. But people eat it and they’ll be like, ‘Oh my gosh, this is so good, what is in there?’ They will never guess it’s cranberry sauce.”
Burke also stirred in three jars of mushroom tomato sauce before topping the pasta with a mix of 16 ounces of ricotta and about 3 ounces of Parmesan cheese.
“That little bit of tang from that cranberry sauce, that creaminess from that ricotta and Parmesan — this is like the perfect spaghetti,” she raved in the clip.
While she has experimented with whole-berry sauce, Burke said the jellied variety is “hands down” the best because “it just melts right into the spaghetti sauce.”
While the recipe is good any time of year, Burke said it’s a great way to use leftover cranberry sauce this coming holiday season.
Burke said her family loved the twist on the classic recipe.(@emma_grace.s_mom/TikTok)
She suggests aiming for a balance of about 85% savory to 15% sweet in the dish.
“I made this tonight, and you’re absolutely right!” one TikToker commented on her video. “It’s good, and you’d never know it was cranberry sauce! If you like sweeter spaghetti sauce, this is a must-try!”
Other people offered similar tips.
“I add brown sugar and if I don’t have that, I will use a little jelly,” one commenter shared. Someone else chimed in with balsamic vinegar as their go-to addition. Another said, “We put grape jelly in meatballs.”
Sabrina Burke (right) with her daughter, Emma Grace Burke (left), and her mother, Eve Anne Wall, during New York City Fashion Week.(Jared Siskin/Getty Images for Sveston)
“Every Italian nonna clutching her pearls!” one woman wrote with a shocked emoji. Another viewer suggested a lighter hand: “I don’t know about this. Maybe add 1/4 can?”
Some criticized the recipe for skipping Italian staples like onions, garlic and basil.
“I was shocked by the number of people who commented that their Italian ancestors and Italian grandmothers would roll over in their graves over putting cranberry sauce in spaghetti,” Burke said. “Some people were actually offended by the recipe. I definitely wasn’t expecting to offend anyone … I was just sharing a twist on a meal that my family loved.”
Deirdre Bardolf is a Lifestyle writer with Fox News Digital.
If you love hearty dishes that are super simple to make, this Cowboy Casserole is the one for you!
❤️WHY WE LOVE THIS RECIPE
You will find many different versions of this casserole online, and this is our favorite way to make it. We skipped the creamed soups and added tomatoes and green chilis, and it was a big hit! This is a super versatile dish and is great for cold weather or a day of tailgating. We suggest making our fried cornbread to go with it, as that is the perfect combination.
SWAPS& ADDITIONS
You could easily switch the ground beef for ground turkey, ground chicken or Italian sausage. Not a fan of kidney beans, simply use another kind or leave them out. Like spicy food, add more hot sauce. This is such a versatile recipe!
⭐TIP
We put the potatoes on the bottom so they will be closest to the heat and cook faster. Also this dish has liquid because we love to dip cornbread in it. If you would like less liquid, drain the tomatoes and possibly skip the broth, but you may need to add a little so it doesnt stick.
This Crock Pot Cowboy Casserole is hearty and delicious! One your family will love and you will make over and over again.
Prep Time 20 minutesmins
Cook Time 6 hourshrs
Total Time 6 hourshrs15 minutesmins
Course Main Course
Cuisine American
1poundground beef
1cupchopped onion
1/2cupchopped greenred or yellow sweet pepper
3 to 4red potatoesunpeeled and cut in bit-sized pieces
1 1/2cupscornfrozen or fresh
114.5 ounce can kidney beans, drained
110 ounce can diced tomatoes with green chilies, do not drain
114.5 ounce can diced tomatoes, do not drain
1/2teaspoonblack pepper
1/2teaspoonsalt
2teaspoonsminced garlic
1/2teaspoonchili powder
1teaspoonWorcestershire sauce
Pinchcayenne or few drops hot sauce
1/2cupwater or beef or chicken broth
1/2 to 1cupshredded cheeseI use Taco blend but you can use whatever you like
Brown ground beef, onions and peppers in a skillet on top of the stove, drain.
Place the potatoes in the bottom of a 3 1/2 quart crock pot and sprinkle corn on top. Add the browned hamburger with onions and peppers on top of the corn along with the kidney beans.
In a bowl combine both cans of diced tomatoes along with the 1/2 cup water or broth. Stir in the black pepper, salt, garlic, chili powder, Worcestershire sauce and cayenne or hot sauce. Mix well and pour over the contents of the crock pot.
Cook on high for 4 hours or low for six hours or until potatoes are done. Once the casserole is finished cooking, sprinkle on shredded cheese, put the top on the crock pot and let it melt.
This recipe is a little soupy, which we like because we love to have it with cornbread. If you want less liquid, drain the tomatoes and possibly leave the broth out. You may need to add a little liquid so the potatoes don’t stick. We place the potatoes on the bottom so they will cook quicker and then once cooked, you can stir it all up.
Dinner made easy with this delicious Italian Casserole, loaded with cheese and super versatile.
❤️WHY WE LOVE THIS RECIPE
his cheesy Italian hamburger casserole makes a wonderful meal for family on a busy weeknight or make it anytime along with a salad for a dish you can throw together and put in the oven and forget it until done. You could cut this recipe in half or double for a large group. If you like Italian food, you will love this dish.
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SWAPS& ADDITIONS
You can switch out the pasta for any you like! If you are not a fan of green peppers or onions, you can simply leave them out. You could use low-fat cream cheese and low-fat sour cream in this recipe. We love it with the mozzarella, but you could easily use an Italian blend too.
This Cheesy Italian Casserole will quickly become a family favorite. The combination of spices and pasta makes this a great dish.
Prep Time 20 minutesmins
Cook Time 30 minutesmins
Total Time 50 minutesmins
Course Main Course
Cuisine American, southern
1poundground beef or you could use Italian sausage
2cupsuncooked rotini pastacooked
1cupchopped green onion or regular onion
1cupchopped green pepper
1(14.5 ounccan diced tomatoesundrained
1(8 ounccan tomato sauce
1(4 ounccan sliced mushroomsdrained
1teaspoongarlic powder
1teaspoonItalian seasoning
1teaspoondried basil or could use fresh
1(8 ouncpackage cream cheesesoftened
1/2cupsour cream
1/2cupshredded mozzarella cheese
Cook pasta according to package directions, drain and set aside. Brown ground beef, onions and green pepper in skillet on top of the stove and drain if needed. Add diced tomatoes, tomato sauce, sliced mushrooms, garlic powder, Italian seasoning and basil to skillet and heat for about 10 minutes.
Spread pasta in the bottom of a large casserole dish. Cover with hamburger mixture. Combine softened cream cheese and sour cream by mixing together with a spoon and then spread over top of hamburger in casserole. Sprinkle on cheese. Bake in preheated 350 degree oven for 25 to 30 minutes. Makes 6 to 8 servings.
We love fudge and this easy version is quick and delicious! Super versatile too.
❤️WHY WE LOVE THIS RECIPE
This is the quickest and easiest fudge recipe you will ever make! It only takes a few minutes and it is so good. I cut this into small pieces and keep it in my fridge for when I am craving something sweet, and since I am a chocoholic, it makes the perfect treat.
SWAPS& ADDITIONS
This a super versatile and straightforward base recipe. You can easily switch out the chips, could use peanut butter or butterscotch or a combination. We have made this with butterscotch and it was delicious. You could also add in some raisins, take out the nuts, add in coconut. This is a recipe you can really play with.
⭐TIP
This is a softer style fudge, not super hard and I feel like it is even better the next day, so you can easily make this in advance.
This easy fudge recipe is only 4 ingredients! So simple to make and always a hit.
Prep Time 10 minutesmins
Cook Time 2 hourshrs
Total Time 2 hourshrs10 minutesmins
Course candy
Cuisine American
114 ounce can sweetened condensed milk
2cupssemi-sweet chocolate chips
1teaspoonvanilla extract
1cupnut pieceswalnuts or pecans, (optional)
Dump the milk and chocolate chips into a microwave safe glass bowl. Microwave 1 minute and 30 seconds. Remove and stir until smooth. Add vanilla extract and nuts. Mix well and pour into a sprayed 9 x 9 dish. Refrigerate 1 to 2 hours. Cut into squares. Makes about 24 pieces depending on size you cut your squares
I have tried this with fat free condensed milk and it does not get as hard as the whole condensed milk but could not tell much difference in the taste.
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When the evenings begin to nip and the light becomes clearer than it has been for months, you know it’s pawpaw time. The fruit of Asimina triloba begins to ripen in early autumn. My pawpaw streusel cake is a fall treat that uses aromatic pawpaw pulp, freed of its glossy seeds, and spiced with native spicebush—a forest companion of pawpaw trees—whose warm orange inflections seem created for this pawpaw pairing.
Read on for this pawpaw cake recipe, a source for the spicebush, and where to buy pawpaws in (and out) of season.
Above: Pawpaw streusel cake is a coffee cake with a native-flavored twist. Above: Pawpaws heading towards ripeness, in Brooklyn, NY. Above: The color of ripe pawpaws can vary from the palest of yellows to rich apricot.
A quick recap in case of confusion: What pawpaw are we talking about? Our pawpaw is cold-hardy and native to Eastern North America. The tree is in the genus Asimina, and most commonly seen species is A. triloba. It is related to soursop and custard apples, and shares their distinctively big, glossy seeds. But pawpaw is also the name in some (previously or currently Commonwealth) countries for papaya—subtropical and tropical Papaya carica—filled with myriad tiny, peppery seeds.
Above: Tiny pawpaws gathered on Staten Island, NY.
When I first began developing a recipe for pawpaw streusel cake, I relied on the very good pawpaw purée as well as fresh fruit shipped by Integration Acres, a diversified farm and foraging outfit in Southeast Ohio (and also the founders of the annual Ohio Pawpaw Festival). These pioneering pawpaw advocates also sell dried spicebush berries (they’re actually drupes, botanically—the fruit of Lindera benzoin; picture allspice, but more oval than round). Now, I have a more local network of trees, wild and tame, to provide fruit when I am vigilant with the timing and lucky with weather.
Above: Garden-grown pawpaws from Park Slope, Brooklyn.
Pawpaws need to be within a few of days of ripeness when harvested. Left in a bag, like avocados, they will ripen. But too green, and they’ll just sit there, untransformed, all their months of maturing wasted. A light touch or gentle shaking of a branch should dislodge the ready fruit.
Pawpaw Purée
This is an effective way to preserve pawpaw pulp—its flavor stays magically intact after freezing and thawing. Use it for this cake, as well as for life-changing ice cream.
Slice ripe, soft pawpaws in half, remove the fat seeds, and scrape the pulp into a bowl. Transfer the pulp to a food processor and spin until smooth (or press it through a strainer). Make sure not to include any seeds by accident. Like other fruit seeds, they are toxic, and in this case, highly laxative. Freeze the pulp in small containers, or use straight away.
Above: The pulp of three varieties of pawpaw scooped from the skins and separated from the seeds.
These Sausage Cheese Biscuits are always a good idea! Perfect way to start the day.
❤️WHY WE LOVE THIS RECIPE
We love these biscuits because they are a little different. Instead of serving a biscuit with sausage and cheese, we added it all to the batter. They turned out perfect and we all loved them and now make them often. They are delicious with grape jelly on them! They reheat well and are perfect to make on a Sunday and have for breakfast throughout the week.
SWAPS& ADDITIONS
We use buttermilk to make these biscuits and genuinely feel the extra fat gives them a wonderful flavor. You can use regular milk if you like. You can also add any spices to this recipe and switch out the cheese! Super versatile.
CAN I FREEZE THESE?
Yes, you can freeze these biscuits, and they also reheat well in the microwave. This recipe is one you can enjoy for just a few people, make them up, enjoy a few and freeze the rest!
A Childhood Full of Biscuits
“Certain recipes have a way of creeping into our minds and imprinting us with a nostalgia that lasts forever. I’m never sure quite what it is but when a food touches your soul, you know it. “
⭐TIP
I usually brush the tops of the biscuits with melted butter before cooking. We like the butter to soak in during the cooking process.
These easy sausage cheese biscuits will quickly become a family favorite! The sausge and cheese is baked right into the dough. They reheat well too and my family loves this combination.
Prep Time 15 minutesmins
Cook Time 12 minutesmins
Total Time 27 minutesmins
Course biscuit, bread, Breakfast
Cuisine American
3cupsall-purpose flour
1tablespoonbaking powder
1/2teaspoonbaking soda
1/2teaspoonsalt
1stick butter or margarinecut into small pieces or grated (8 tablespoons)
1poundpork sausagecooked, drained and crumbled
1/2cupshredded cheese of your choiceI used sharp cheddar
1 1/2cupsbuttermilkcan use regular milk
Cook sausage, drain and let cool. Mix together flour, baking powder, baking soda and salt with a whisk in a large bowl. Cut in butter until crumbly. Stir in cooled sausage and cheese.
Add milk until dough makes a ball without being sticky. Knead and roll out on floured surface. Cut about 1/2 inch thick with biscuit cutter or drop onto an ungreased baking sheet.
Bake in preheated 425 degree oven 12 to 15 minutes until done. Makes about 16 biscuits depending on the size you make them. Enjoy!
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We love pecan pie and we love the flavor of maple so this is the perfect combination! These bars are so good and come together with ease. They set up really well and we enjoyed them for a family gathering and everyone agreed they were great. They also keep well in an air tight container. This is a recipe you can make a day in advance; we actually thought they were better the next day.
SWAPS
We use rolled oats but you could use instant oats too. We also used 2 cups of all-purpose flour, but you could do 1 cup of whole wheat and 1 cup of all-purpose. We like the whole pecans but you could chop them up if you like.
⭐TIP
I did put these in the fridge to help them set and they set up perfect. I had to let them sit to room temperature to cut them. These were an immediate hit!
Maple Pecan Bars are the best treat! Super easy to make and wonderful addition to any occasion. Perfect for the holidays.
Prep Time 25 minutesmins
Cook Time 40 minutesmins
Total Time 1 hourhr5 minutesmins
Course Dessert
Cuisine American
Crust:
1cupgraham cracker crumbsI put the crackers in a plastic bag and crush them with a rolling pin until I get a cup
2cupsall-purpose flourcould use 1 cup of all-purpose and 1 cup whole wheat
1/2cupold-fashioned rolled oatsuncooked (could use the minute or instant oats)
1/2cupbrown sugar
1 1/2sticks or 12 tablespoons or 3/4 cup buttersoftened
Topping for Crust:
1cupbrown sugar
1cupmaple syrup
4tablespoonsbuttermelted
2teaspoonsvanilla extract
1/4teaspoonsalt
3eggs
3 1/2cupspecan halves
In a mixing bowl combine the graham cracker crumbs, all-purpose flour, rolled oats and brown sugar. Whisk together with wire whisk. Cut in the butter until mixture is like coarse crumbs. Spray a 9 x 13 baking dish with cooking spray and press crust into bottom of dish. Bake in preheated 350 degree oven for 15 minutes. Remove and set aside,
Topping Instructions:
Combine brown sugar, maple syrup, melted butter, vanilla extract, and salt in a bowl and mix well with a spoon. Add in eggs and continue mixing with spoon. Add pecans and mix. Spread mixture over the crust. Bake in preheated 400 degree oven for 10 minutes, reduce heat to 350 and bake 30 more minutes until filling is set. Let cool before cutting in squares.
We set these in the fridge to help them set up. We also let them sit out for about 10 minutes to cut.
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As autumn whispers into our days and nights, olives, somewhere, are ripening. And that makes my mouth water in anticipation. Oil-cured olives await. My olive-curing adventures began this cold January, when I was gifted a tiny, fresh crop of ripe black olives by Rachel Prince, a talented professional gardener and friend who lives two blocks west of us in Brooklyn. Rachel grows her three-foot tall Arbequina olive trees in pots that overwinter indoors in our USDA growing zone 7b (-ish). I had always wanted to make oil-cured—versus brined—olives, whose meaty, concentrated flavor can be addictively good, for anyone who loves savory flavors. The results, a couple of weeks later, were surprisingly delicious, and the process could not have been easier.
All you need to make oil-cured olives are salt, olives, and time. And maybe a pillow slip.
Above: Tiny, Brooklyn-grown olives, ready after two weeks in salt.
As I read about how to make oil-cured olives (starting with this delightful tutorial) I learned quickly that the term “oil cured” is a misnomer—no oil is involved in the curing process. It’s more accurate to describe these wizened treats as dry-cured, or salt-cured. But the description seems to stick.
Rachel’s little cold-bletted olives were less bitter than most, but I still soaked them overnight, then mixed them with an equal weight of sea salt before hanging them in a cloth from the ceiling (right beside the annual hoshigaki), to cure. Snow fell on the skylight above. After a week, I tasted one. Still mildly bitter. But just one week more and the tiny olives were ready. I was delighted to discover that they tasted—at least to me—exactly as oil-cured olives should: savory and succulent, in a wrinkled way.
Above: Olives in April outside Nieuwoudtville, South Africa.
A few months later, in April and a hemisphere away, I found myself outside Nieuwoudtville, South Africa, standing awed beside three 12-foot olive trees whose silver-leafed branches were weighed down with plump green and black fruit. They were planted around our accommodations, a 200-year-old farmstead that was our base for a once-in-a-lifetime trip to see the annual and breathtaking autumn display of Brunsvigia flowers in the veld around the town. Pomegranate trees grew beside the olives, their ripe-to-bursting fruit splitting to expose juicy red gems. Rosemary in bloom clambered over a stone wall. In a word, heaven.
I remembered those dead-easy oil-cured olives in wintery Brooklyn, and I began to pick.
Above: My oil-cured olives with orange, shatta, and mint.
Oil-cured olives recall two formative meals. One, where, as an impressionable 20-year old waiting for a waiter-friend to finish his shift in a Turkish restaurant in Cape Town, I found myself the surprised recipient of two plates, sent from the kitchen to me by the intimidating chef. On a small plate was a slab of unadorned sheeps’ milk feta. The second plate contained nothing but glossy, oil-cured olives. I had never seen any before. A diminutive carafe of red wine arrived. It seemed shockingly austere, and I have never forgotten it (the chef went on to become a friend and food mentor; now 85, he lives in Istanbul).
The other indelible memory is from Café Gitane, an indefatigable restaurant in Manhattan’s Nolita, where, ten years after that light night snack, I ate for lunch a startling salad of orange segments, oil-cured olives, and chile. It was served with a hunk of baguette, whose purpose was to sop up the complicated-tasting and soupy juice at the bottom of the bowl. I have made that salad ever since, recently with shatta as well as some mint, from our little terrace. The addition of house-cured olives makes it an even more satisfying pleasure.
Above: The Nieuwoudtville bowl of mixed-variety fresh olives, on April 11th.
We love this hearty dish and it comes together quickly! Frito Chili Pie is a family favorite.
❤️WHY WE LOVE THIS RECIPE
We love how versatile this recipe is and how quickly it comes together. It’s really great on a cold day and perfect for tailgating or camping. It’s such a hearty dish and you can make it as spicy as you like. If there are ingredients you are not a huge fan of simply switch them up!
SWAPS& ADDITIONS
If you like to add lots of spice to this dish, you can use hot Rotel tomatoes and hot chili beans. You can also make this with ground turkey if you like. We also like to add sour cream to this when we serve it.
⭐TIP
You can easily make up the chili mixture and add a scoop to small bags of Fritos for a walking chili pie. Perfect for any football game or outdoor gathering. Just keep the mixture warm in a crock pot.
You can also make this a dip with the Frito scoops! Such a versatile dish.
This hearty frito chili pie is one your family will love. Easy to make and great on a cold day! Add this one to your tailgating menu.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine American, southern
1poundground beefcould use turkey burger, too
1/2cupchopped onion
114.5 ounce can chili beans, undrained
110 ounce can diced tomatoes with green chilis, undrained
1teaspoonchili powder
1/2teaspoongarlic powder
1/4teaspoonpaprika
1/2teaspooncumin
1/8teaspoonblack pepper
1/2teaspoonsalt
pinchcayenne
1cupshredded cheeseI used a taco blend plus some cheddar
1cupfritos corn chips
Brown ground beef and onion in a skillet on top of the stove. Drain if needed. Add chili beans, diced tomatoes, chili powder, garlic powder, paprika, cumin, black pepper. salt and cayenne. Heat all ingredients together for about 10 minutes.
Pour into a baking dish. I used a 11 x 7 inch dish. You can use whatever you have. Sprinkle on cheese and fritos. Place in preheated 350 degree oven for about 20 minutes. Can add chopped green onions on top and a dollop of sour cream when serving. Makes 6 servings.
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This week, we’re revisiting some of our all-time favorite stories about gardening in New York City. Cultivating plants in the Big Apple comes with challenges—yards tend to be small and shady, and privacy is rare—but if you have the patience, these urban gardens can produce some big-time magic. Behold…
October…strawberries? That would have surprised me, too, before I grew them myself on a tiny terrace in New York City.
Several years ago I bought two strawberry plants at GRDN, a pretty garden shop in Brooklyn. The cultivar name was Fern, and, said the label, these were “everbearing” strawberries. That sounded good. Standard strawberries will bear fruit in early summer only. But as a gardener with space issues, I ask a lot from a single plant. More is more.
I had never grown strawberries before and it sounded hard. Talk of mounding, and rows, and straw, and runners, and renovating…? All I had was some small pots, a lot of sun, a small terrace, and the desire to grow my own. Turns out that’s all you need to enjoy fresh berries till hard frost.
I put the plants in full sun on my terrace edge, and a month later I was eating the first ripe fruit. Soon, the plants made new flowers, and about four weeks later, more strawberries. And so it went, till the pots froze and snow fell. And they returned in the spring, with no extra protection. They weren’t kidding about the everbearing.
Soon I was picking handfuls. And in high summer the plants sent out runners—long, tender feelers with a tuft of leaves at the tip, searching for new land to occupy. Wherever they touched down they set down roots. I dug them up and potted these offspring in even smaller 6-inch pots.
Within a year I had a small strawberry farm, blooming into November. Eventually the reproduction by runners got so out of hand that I was sending the extras to friends, by mail. The parent plants do get tired after a few years, but by then their offspring have risen to the challenge. Life lesson?
Read on for step-by-step instructions to make a strawberry shrub cocktail called the Ingrid Bergman:
Above: Is there a more appealing summer arrangement? Above: My 66-square-foot terrace. Above: Because of space constraints, I housed the strawberries in terra-cotta pots no more than 8 inches in diameter. Above: Sweet harvest. Above: The Fern strawberry plants bloomed into November. Above: When we moved from a sunny top floor in Brooklyn to a shadier parlor-level Harlem with just four hours of direct sun, Fern languished. I sent the sulking survivors to sunnier gardens. But the surprise performer was the other strawberry I had been growing all this time, an Alpine cultivar called Ruegen.
This pumpkin crisp is a super easy recipe to make and wonderful topped with ice cream or whipped topping.
❤️WHY WE LOVE THIS RECIPE
This pumpkin crisp is so easy to make and perfect for any holiday gathering! The crisp topping really is wonderful with ice cream or whipped cream. This dessert is also great for any potluck, the flavors are delicous. We use a yellow cake mix to make the topping and find that it works very well.
SWAPS
We use pumpkin pie spice but you could switch it out for cinnamon. We use heavy cream, we have also made it with evaporated milk and it was great. We use a yellow cake mix but I do think a spice cake would be good too, as somone recommended in the comments.
This crisp is full of pumpkin, cinnamon and pecans. You’ll find yourself making this over and over again.
Prep Time 10 minutesmins
Cook Time 55 minutesmins
Total Time 1 hourhr5 minutesmins
Course Dessert
Cuisine American
115 ouncecan 100% pumpkin
1cupheavy cream can use evaporated milk
1/2cupwhite granulated sugar
1teaspoonvanilla extract
2teaspoonpumpkin pie spice
115.25 ouncebox yellow cake mix
1/2cupbrown sugar
1cupquick cooking oats
1/2teaspoonground nutmeg
1cupchopped nutspecans or walnuts
1cupor 16 tablespoon or 2 sticks buttermelted
Combine pumpkin, evaporated milk, sugar, vanilla extract, pumpkin pie spice and mix with a mixer. Add to a 9 x 13 baking dish spreading over bottom of dish.
In a bowl whisk together cake mix, brown sugar, oats and ground nutmeg. Spread over pumpkin mixture in dish. Sprinkle nuts on top. Pour melted butter over all making sure the entire top is wet with the butter.
Bake in preheated 350 degree oven for 50 to 55 minutes until top is browned.
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(BPT) – As fall routines ramp up and calendars fill, it’s natural to feel a little off-kilter. Transitioning from the relaxed pace of summer to the structure of a new school and work schedule can take a toll – not just on your time but also on your digestive system, too. In fact, studies show that stress can affect health through its impact on gut bacteria.
To help you stay energized, focused and feeling your best this season, Registered Dietitian and Nutritionist Dawn Jackson Blatner is sharing her go-to gut health tips. These simple, effective strategies will help keep your digestion on track so you can ease into autumn with confidence and comfort.
1. Boost digestion before breakfast
Blatner suggests starting your morning with a warm glass of lemon water before eating anything. This easy habit helps rehydrate your body after a night’s rest and gently wakes up your digestive system. According to Cleveland Clinic, the natural acidity of lemon can help break down food in your stomach and set the tone for smoother digestion all day long.
2. Get moving early
Incorporating a little light movement to your morning routine can do wonders for your gut. Whether it’s a quick walk, a gentle yoga flow or a few minutes of stretching, getting your body moving can promote regularity. This small step not only supports gut health but also boosts energy levels throughout the day.
3. Take time to destress daily
Chronic stress can affect your mood and therefore disrupt your gut microbiome. Set aside a few minutes each day to unwind with a calming ritual, like deep breathing, journaling or sipping a cup of herbal tea. These simple stress-reducing habits can help lower cortisol levels, which in turn supports a more balanced and resilient digestive system.
4. Be consistent with mealtime
Your digestive system thrives on routine. Another way to promote regularity is by sticking to consistent mealtimes, even on the weekends. Eating at roughly the same times each day helps “train” your gut to expect and process food more efficiently, reducing uncomfortable symptoms like bloating and sluggishness.
5. Give your body time to digest
Blatner also advises that staying upright after meals is key to avoiding indigestion, especially if you’re prone to issues like acid reflux. Lying down too soon after having a meal can interfere with your body’s natural digestive flow. Try to allow for a few hours between your last meal and bedtime to support better digestion and sleep.
6. Make smart, balanced meal choices
What you eat plays a major role in how your gut feels. Blatner recommends focusing on balanced meals that are rich in protein, fiber and a variety of nutrients to keep energy levels stable and digestion running smoothly. Recipes like this Superfood Egg Sandwich from Eggland’s Best is packed with gut-friendly ingredients like Greek yogurt, spinach and seeds, and can be enjoyed at any time of day.
Eggland’s Best eggs contain more than double the Omega-3s compared to ordinary eggs, which can be beneficial for reducing inflammation in the gut and promoting a balanced gut environment. Eggland’s Best eggs also contain six times more Vitamin D compared to ordinary eggs, which helps boost your body’s immunity and helps fight off harmful bacteria.
If you love easy recipes, then you will love this Hobo Stew. It’s super simple and a great hearty meal.
❤️WHY WE LOVE THIS RECIPE
We love the simplicity of this recipe and it reheats well too, so it’s perfect for a busy week when you need a quick and delicious meal. Make our Southern Fried Cornbread and you have a hearty meal your family will love. This dish reheats really well so we enjoy it for a few days. This dish is also wonderful for camping; you can make all of this over an open flame in an iron skillet or pot!
SWAPSOR ADDITIONS
You can easily use ground turkey in this recipe if you want to add a little more protein, or switch our the ground beef for pork sausage. You can also use any kind of baked beans; we like the maple flavor. You can add 1/3 cup ketchup or barbecue sauce, 2 to 3 tablespoons yellow mustard, you could use smoked sausage or pork sausage or even hot dogs instead of ground beef. If you like spicy, you could add whatever spices you like, hot sauce or cayenne.
This super simple dinner recipe is only 4 ingredients and a family favorite. Comes together quickly and absolutely delicious.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Course Main Course
Cuisine American
1poundground beef
1cupchopped onion
128 ounce can Maple cured bacon baked beans, undrained (could use just about any kind of beans)
3 to 4medium potatoes
Boil the potatoes covered in water, remove, peel and chop or slice. I use red potatoes because they hold up well in a recipe.
In a skillet on top of the stove fry the hamburger and onion. Drain the hamburger. Combine ground beef, onion, beans, and cooked potatoes in a skillet, cover and simmer for about 20 minutes.
Optional ingredients: 1/3 cup ketchup or barbecue sauce, 2 to 3 tablespoons yellow mustard, you could use smoked sausage or pork sausage or even hot dogs instead of ground beef. If you like spicy, you could add whatever spices you like, hot sauce or cayenne.
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The tomato’s limited yet lush seasonal run never lacks in possibility. But once you’ve had a respectable number of ripe, peak season tomatoes layered on toast, with noodles or in salads, grab the cocktail shaker and head to the bar.
“When tomatoes really shine, that’s when you want to add them to a cocktail,” said Shannon Ponche, a bartender at I Sodi in New York City. “If you want to eat it, then that’s when it should go into your drink.”
A fine way to start incorporating the tomato’s vegetal flavor into your next drink is by making sweet-savory, lightly acidic tomato water. Set a cheesecloth-lined strainer over a bowl, add blended tomatoes and salt, and use the liquid that falls through in your next cocktail. The process takes little effort but, like a good cold brew or iced tea, it requires a slow, unhurried drip for the best results. (For the impatient, you should have enough for at least one cocktail after 20 to 30 minutes.)
Then, add it to a martini. By making a batch of tomato water with green heirlooms, the green tomato martini takes on a pale green hue. Combined with gin, dry and blanc vermouth, the drink pairs the distinct booziness of a traditional martini with a romp through the garden.
Prefer your martinis on the dirtier side? Add a bit more tomato water. Think of it almost as you would an olive brine, Ponche said. “Some people like a really dirty martini, and some people like just a splash,” she added. “Play around and see how much you like for yourself.”
If you’re looking for a nonalcoholic option that feels especially summery, combine your tomato water with fresh lemon juice and a touch of simple syrup for a take on lemonade. Or add a few ounces to a nonalcoholic beer, cider or ginger beer.
For more instant gratification, grab a muddler (or the back of a wooden spoon or the end of a rolling pin). Smash a handful of yellow cherry tomatoes with sugar and salt, then add tequila, vermouth and lime juice, and top with sparkling wine to get a bright, bubbly yellow cherry tomato spritz.
Or, to make a rose-hued sherry-tomato cobbler, crush slices of red heirloom tomato with citrus and a simple tomato simple syrup, add amontillado sherry and strain over crushed ice. The tomato simple syrup adds candied complexity that plays off the nuttiness of the sherry. Leftovers can be used in most other cocktails that call for simple syrup.
Tomatoes play especially well with other summer fruits, Ponche said. Add a few strawberries or watermelon cubes to the shaker, spear cherry tomatoes onto a skewer, or add a sprig of mint, basil or dill.
(Good) tomatoes are abundant yet fleeting. Before the inevitable return to any-season bloody marys, grab a few ripe, heavy handfuls and get shaking.
Recipe: Green Tomato Martini
Green Tomato Martinis, which feature tomato water from heirloom tomatoes. A little time and a few bar essentials can turn the summer’s best produce into a drink you won’t soon forget. Food styled by Barrett Washburne. (David Malosh, The New York Times)
This pale green, gin-forward martini variation gets both its color and lightly earthy, vegetal flavor from tomato water made exclusively with green tomatoes. If you’re looking to tint your drink another color, feel free to swap in yellow or red tomatoes when making the tomato water, which takes very little effort but does take time. Save leftover tomato water in the refrigerator for 2 to 3 days and use in other rounds of martinis, combine with a light beer and a little hot sauce over ice, or use in place of water in lemonade.
By Rebekah Peppler
Yield: 1 drink
Ingredients
Ice
2 ounces London dry gin
1 ounce green tomato water (see tip)
1/2 ounce blanc vermouth
1/2 ounce dry vermouth
Pickled green tomato or lemon twist, to finish if desired
Preparation
1. Freeze a martini or Nick and Nora glass for at least 15 minutes and up to an hour. (You can also opt to fill the glass with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
2. In a cocktail shaker or mixing glass filled with ice, combine the gin, green tomato water, blanc vermouth and dry vermouth. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. If serving with a pickled green tomato, thread a skewer through it, add to the glass and serve.
Tip
To make the green tomato water, combine 1 pound coarsely chopped, very ripe heirloom green tomatoes and 1/2 teaspoon fine salt in a medium bowl. Set aside for 20 to 30 minutes, then transfer the tomatoes and any released juices to a blender or food processor and pulse until a purée forms. In a fine-mesh strainer lined with cheesecloth, strain mixture into a bowl overnight in the refrigerator. Do not stir or press on the solids. The next day, discard the solids. Tomato water will keep in the refrigerator for 2 to 3 days.
Recipe: Sherry-Tomato Cobbler
Sherry-Tomato Cobblers, in which the tomato water combines with fresh lemon juice and a touch of simple syrup to add a vegetal note to the citrusy drink. A little time and a few bar essentials can turn the summer’s best produce into a drink you won’t soon forget. Food styled by Barrett Washburne. (David Malosh, The New York Times)
Muddled fresh tomatoes and sweet-savory tomato simple syrup create layers of flavor in this summery take on a classic sherry cobbler, and a dry, nutty amontillado sherry adds even more complexity. To make the crushed ice at home, simply add standard ice cubes to a bag, wrap in a towel and crush with a rolling pin.
By Rebekah Peppler
Yield: 1 drink
Ingredients
2 (1/2-inch-thick) slices of ripe heirloom tomato
1/4 medium lemon
1/2 ounce tomato simple syrup (see tip)
2 1/2 ounces dry amontillado sherry
Ice, plus more crushed ice, for serving
Cherry tomatoes, for garnish, if desired
Preparation
1. In a cocktail shaker, muddle together the tomato slices, lemon and tomato simple syrup. Add the sherry and ice cubes. Cover and shake vigorously.
2. Strain through a fine-mesh sieve into a chilled highball or Collins glass and top with enough crushed ice so that it mounds above the rim. Garnish with the cherry tomatoes and serve with a straw.
Tip: To make tomato simple syrup, roughly chop 1/2 large heirloom tomato, and add to a saucepan along with 1/2 cup sugar and 1/2 teaspoon flaky salt. Muddle until the tomatoes are fully smashed and the sugar and salt start to dissolve. Add 1/4 cup water, stir to combine, then bring to a simmer over medium-high heat. Lower the heat and continue to just barely simmer for 10 minutes, stirring occasionally. Cool completely, then strain through a fine-mesh sieve, pressing on the solids to release all the liquid. Discard the solids. Refrigerate syrup in a tightly covered container for up to 1 week.
Are you growing purslane yet (I mean, deliberately)? Its claims to fame are split, 50-50: invasive weed versus superfood. As the latter, it is delicious, and it hollers of summer. Browsing my photograph archives recently, I found bunches of purslane being sold at the Union Square greenmarket in Manhattan for $2 in 2018; in 2011, they were being sold for $2 per pound. Last week I bought loose, perfect purslane stems from my local Brooklyn farmers’ market. They were $20 for a quarter pound. I laughed out loud. But I bought some, because I don’t grow it. Luckily, you don’t need much purslane to benefit from this summer annual’s juicy, omega-3-rich fatty leaves, and their succulent crunch. And if you have weeded the uninvited plant from your garden beds and are now snickering at a person foolish enough pay for purslane, just simmer down and be thankful that you have at hand a plant whose nutritional numbers may silence dissent.
Above: Purslane for sale at a farmers’ market.
To some people, purslane is essential. It was lauded by the Romans. And, in Sylvia Townsend Warner’s The Corner that Held Them, a novel I’m reading, set in a 14th century English convent during the Black Death, a nun laments: “It is bad enough to be without a priest. Surely we need not be without purslane.”
Aside from its tremendously high levels of fatty acids, including omega-3‘s, purslane (Portulaca oleracea) also contains Vitamins A, C, and E, calcium, potassium, magnesium, and melatonin. It has been studied for its antidepressant effects, as well as for its neuroprotective qualities, with positive results.
Now, is it worth $20 for a quarter pound? The minute you put a price on something, the sticker shock can make people sit up and take it seriously for the first time.
Above: Circa 2011, purslane sold for just $2/lb at Union Square.
At the same market where it was selling for $20/quarter pound, a man asked me with friendly interest, How do you eat purslane? I started rattling off the ways: raw, in salads; raw, with flaky salt; raw in tomato sandwiches; pickled; cooked slowly with lamb; cooked in vegetable curry. He looked a little surprised. He didn’t buy any. Maybe I was overzealous. Or maybe he had a gardenful at home. I hope so.
Most people aren’t getting enough of this key nutrient
(Photo: Recipes: Ashia Aubourg; Design: Ayana Underwood)
Published August 16, 2025 06:17AM
When I began my career reporting on nutrition, nobody could’ve prepared me for how many high-protein stories I’d end up writing. It seemed like everywhere I turned, whether it was an influencer on TikTok or newly released scientific research, the health world’s biggest recommendation was to load up our plates with protein-dense foods. While we need protein, fiber should get just as much of the spotlight.
I interviewed nutrition experts to learn why fiber is essential for overall health—and get their thoughts on some high-fiber recipes.
Fiber Keeps Glucose Levels in Check and Supports Gut Health
Fiber is a carb, and there are two types: soluble and insoluble. Soluble fiber dissolves in water and, according to most studies, helps lower your glucose levels and cholesterol, says Rhyan Geiger, a registered dietitian based in Phoenix, Arizona. Insoluble fiber, on the other hand, is the “roughage” found in plant-based foods that supports healthy digestion and bowel movements, she explains.
“You’ll find soluble fiber in foods like oats, lentils, apples, berries, and flaxseeds,” says Kerri Louati, a registered dietitian based in Fort Lauderdale, Florida. “Insoluble fiber is especially abundant in foods like leafy greens, carrots, whole grains, nuts, and seeds.”
Why Aren’t People Eating Enough Fiber?
According to the United States Department of Agriculture, most people eat only about half the recommended amount daily. There are a few reasons for this. One is accessibility—many Americans have greater access to processed foods, which tend to be more affordable and widely available than whole foods like fruits and vegetables, Louati says.
Another major factor is awareness: some people just don’t know which foods are high in fiber or how much they’re supposed to eat, she says. So if high-fiber foods aren’t easily visible or available, they’re often left off the plate.
How Much Fiber Should You Eat in a Day?
Rather than focusing on one type over the other, the goal is to eat a balance of both. That’s why, when it comes to the recommended daily intake, both insoluble and soluble fiber are lumped together, Geiger says.
According to the Centers for Disease Control and Prevention, adults should get between 22 and 34 grams of fiber per day.
4 Delicious High-Fiber Snack Recipes, Approved By Nutritionists
Geiger says that adding plant-based meals to your diet is a great way to meet your fiber intake goals. I kept that in mind while searching for recipes to try. After I made them and tried them for myself, I asked my experts if these recipes got the green light. Spoiler: they did.
Plus, these snacks are super easy to make and carry, so you’ll definitely want to bring them with you on your next outdoor adventure.
This recipe delivers a two-cup serving of smoothie and provides nearly 12 grams of fiber. (Follow along with me as I make this delectable smoothie in the video below.)
“Seeds are a fiber-rich food,” says Yvette Hill, a registered dietitian based in Boulder, Colorado. Chia seeds, hemp seeds, and even the tiny seeds in berries contribute a solid fiber boost, plus the addition of dates helps bump up your intake even more.
If you want an added fiber boost, Louati recommends using frozen raspberries as your berry base. Just one cup has over 11 grams of both soluble and insoluble fiber. So if you swapped out the mixed berries for raspberries, this recipe would deliver about 17 grams of fiber.
The Verdict: Filling, Creamy, and Naturally Sweet
This recipe doesn’t include any added sweeteners, so I was a little hesitant about the flavor at first. But after spending a few minutes blending it up and taking a sip, my doubts disappeared. The date and berries added a honey-like sweetness, and the texture came out creamy. I packed it in an insulated water bottle to keep it cold and sipped it as I powered through my hike.
2. No-Bake Chocolate Peanut Butter Bites
I love any kind of sweet treat that comes in miniature form. So when I came across a TikTok recipe for fiber-rich no-bake chocolate peanut butter balls by @abyssiniawellness, I was all in. The video didn’t include exact measurements, but I got the gist of her recipe. (This recipe yields about ten bites.)
Snack-able balls made with oats, coconut flakes, ground flaxseed, dark chocolate chips, peanut butter, maple syrup, protein powder, and cocoa nibs. (Photo: Ashia Aubourg)
Scoop about ten portions of the mixture and roll each one into a ball.
“Oats are rich in soluble fiber,” says Louati. “Flaxseeds are another fiber powerhouse, offering nearly four grams of mostly soluble fiber per tablespoon.” While the small amounts of coconut flakes and cacao nibs aren’t particularly high in fiber, they still add about five grams in total to the whole recipe and bring great texture to these bites.
Each chocolate peanut butter ball offers about four grams of fiber, and snacking on a few throughout the day can satisfy your sweet tooth and help you get closer to your daily fiber goals.
The Verdict: Chewy and Irresistible
These no-bake chocolate peanut butter bites took less than ten minutes to mix and roll. From there, you can let them firm up in the fridge, or, if you’re impatient like me, dig right in. I loved the chewy texture and cocoa-nutty flavor. I packed a few in a container, and whenever I needed a quick snack during my hike, they were easy to grab and surprisingly filling.
3. Crudités to Go
Recently, while hosting family, I planned a mountain trail outing for all of us. To get everyone ready, I packed a variety of snacks, including crudités (which, in French, means raw vegetables).
I found the recipe in The New York Times, and what I appreciate about this crudités idea is that it’s more of a guide than a strict formula, letting you mix and match based on what you have. For a personal-sized version with nearly 16 grams of fiber, I recommend filling a container with a range of veggies and add-ins.
A container filled with raw carrots, sweet peppers, and cucumbers, steamed broccoli and green beans, plus sides of kimchi and hummus. (Photo: Ashia Aubourg)
Ingredients:
½ cup baby carrots
2 small sweet peppers (whole)
½ cup cucumbers (sliced)
½ cup steamed broccoli
½ cup green beans
¼ cup kimchi
½ cup hummus
Recipe:
Place all of the washed and steamed vegetables in a container.
Then, add the sides like kimchi and hummus to the same container.
“A crudités platter is a beautiful and practical way to load up on fiber-packed vegetables,” says Louati. “Not only does it offer a vibrant display of colorful, nutrient-rich foods, but staples like broccoli, carrots, and kimchi deliver a generous dose of fiber.”
The Verdict: Refreshing and Satisfying
Getting more than half of the recommended daily fiber from a snack is always a huge perk in my book. Beyond the 15 grams of fiber in this personal crudités plate, I appreciated its light and refreshing taste. During a break on my hike, munching on crisp cucumbers and dipping cold carrots into cool hummus made for the ideal recharge. I also loved being able to use up leftover veggies from my fridge before they went to waste.
Pastelitos, or empanadas, are one of my favorite ways to sneak in veggies or legumes. So when I found this recipe from Fab Everyday, which fills flaky dough with a Puerto Rican-style lentil mixture, I was sold before I even tried it.
To make these pastelitos, use pre-made empanada dough to save time—or make your own using this recipe, which I’ve tested and am a fan of.
Pastelitos filled with lentils and potatoes, seasoned with sofrito, spices, and tomato sauce. (Photo: Ashia Aubourg)
In a pot over medium heat, combine one 15-ounce can of lentils (drained and rinsed), one-fourth cup of sofrito, three minced garlic cloves, half a teaspoon of oregano, half a teaspoon of salt, and one-fourth teaspoon of black pepper.
Sauté everything for about four minutes. Then stir in one cup of parboiled diced potatoes, one cup of tomato sauce, and half a cup of sliced pimento-stuffed green olives. Cook the mixture for another five minutes, then remove it from the heat and let the filling cool.
Heat about two inches of avocado oil in a frying pan. While the oil heats, place the empanada dough discs on a clean, lightly floured surface. Spoon about half of a cup of the lentil mixture onto one half of each disc in a half-moon shape. Fold the dough over the filling, pinch the edges to seal, and crimp with a fork. Repeat with the remaining dough discs and filling.
Using a thermometer, once the oil reaches 350°F, add the empanadas in a single layer, being careful not to overlap them. Fry the pastelitos until they turn golden brown on both sides.
“Empanadas aren’t usually thought of as a fiber-rich meal, but adding lentils changes that completely,” says Louati. “Lentils and other legumes are excellent ways to boost fiber.” The amount of fiber in 16 of these pastelitos is approximately 83 grams, and each empanada contains about 5 grams of fiber. If you have two or three of these, you’ll get between 10 and 15 grams of fiber.
The Verdict: I’m Obsessed.
I fried up a batch of these empanadas, wrapped them in aluminum foil, and brought them along on one of my favorite trails. Since it was around lunchtime, I found a comfy picnic table before starting the hike, ate about two pastelitos, and then set off. These handhelds weren’t just flavorful—I loved the aromatic sofrito, the savoriness of the tender lentils, and the buttery, flaky dough—they were also surprisingly filling. I managed to complete a three-hour walk, sipping water the whole time, without any sudden hunger pangs creeping in.
After digging into a bunch of fiber-rich recipes (and testing them outdoors!), I’ve found that loading up on this carb can be simple, satisfying, and pretty delicious, especially when you let plant-based ingredients take center stage. If you’ve been stuck in a wellness rut and are looking for small ways to nourish yourself, these recipes pack in the flavor and will help cement fiber into your daily routine.
Ashia Aubourg is a freelance food writer. She has years of experience working in kitchens, non-profits, tech companies, and farms. Ashia’s writing appears in Eater, The Kitchn, Cuisine Noir, Food & Wine, America’s Test Kitchen, Food52, and more. Before becoming a journalist, she completed her Bachelor of Science in Food Studies and Policy Studies from Syracuse University. Her hands-on background and fascinations involve outdoor cooking, foraging, and stewarding gardens.
