After living in the U.S. for several years, I’ve come to realize that Thanksgiving without pumpkin pie is, well, downright un-American. But this silky pie is so good, you’ll probably want to eat it more often than once a year. Make sure to use a deep-dish pie pan so there will be enough room for all the gorgeous pumpkin filling.
There’s no harm in having a little chocolate in the morning, especially if it’s blended with potassium- and fiber-rich avocado and banana. But, honestly, there are some mornings we’d hand the kids jujubes if it meant they’d put on their shoes faster—Laura Keogh, author of The School Year Survival Cookbook
We’re longtime French toast fans in our home, so when my daughter, Scarlett, started school I tried to maintain the routine by making the French toast in the evening and then reheating the slices in the morning. Eventually, I created these muffins—using the flavors in my favorite blueberry pie recipe—as a more efficient way to keep my girl’s beloved morning meal on rotation. —Laura Keogh, author of The School Year Survival Cookbook
These muffins were given a rigorous taste-testing from inspectors 11, 12 and 13. In other words, Scarlett and her two best buds, Sam and Caroline (some mighty harsh food critics), wouldn’t give these muffins the after-school A-okay until they reached the perfect balance of pizza taste vs. pillowy satisfaction. —Laura Keogh, author of The School Year Survival Cookbook
Whatever your dinnertime problems are, this dinner is the answer. It’s fast (the longest part is waiting for the water to boil), there’s as much vitamin C–rich broccoli as pasta, and it’s so simple that there’s very little for kids to push back against. You’ll have to restrain yourself from making it more than once a week.— Ceri Marsh, author of The School Year Survival Cookbook
One time at our friend Julie’s house on Cape Cod, we loaded a couple of boxes up with lobsters and settled in for a fun weekend of cooking. That evening we feasted on nothing but freshly steamed lobster with plenty of melted butter. Our eyes bigger than our stomachs, we had lots of lobster meat and butter left over, so we combined the two and put them in the refrigerator. The next day, we decided to make lobster rolls for lunch. We pulled the lobster out and were admonished by Julie for "ruining" the lobster meat by soaking it overnight in butter. It seems that a proper New Englander would only make her sandwich with lobster meat and mayonnaise — nothing more. Not ones to waste perfectly good food, we pulled the lobster out of the now hardened butter and tossed it with celery, salt, pepper, and mayonnaise. We toasted the buns in a little bit of fried butter and made the BEST lobster rolls any of us had EVER had. Our friends on Fire Island think so, too.
Click here to read how to Make the Ultimate Lobster Roll
The base of this nourishing soup is made from lots of fresh, ripe tomatoes, which are an excellent source of lycopene, vitamin C, and potassium. Smoked tempeh and paprika add a smoky-sweet flavor to the soup, while white cannellini beans add protein and fiber. Serve this with Vegan Divas cornbread .
This recipe recieves universal raves, and with good reason — it's creamy, it's rich, it's easy to make, and it's keto. What's not to love? This might just be the recipe to covert those self-proclaimed haters of cauliflower. — Urvashi Pitre, author of The Keto Instant Pot Cookbook
This fudgy brownie pudding cake makes its own chocolate sauce as it bakes in the slow-cooker. For an over-the-top dessert, top with a scoop of ice cream, cherries, and whipped cream.For more recipes like this one visit Moore or Less Cooking.
Rather than place these effortless burgers in our 30-minute dinner section, I’ve put them here because of two steps in the method that make all the difference to the taste and ease of these patties. First, start with dried beans to yield a burger that isn’t super mushy, and second, chill the mix before forming the burgers to make shaping them a lot less messy. If you’re going to cut corners to make this dish go from fridge to table fast, you can omit the chilling, but always use dried beans. —Laura Keogh, author of The School Year Survival Cookbook
This tasty frittata cooks up light and fluffy in your Instant Pot and makes a great low-carb, keto-friendly dish that's perfect for breakfast or brunch. It's just as pretty on the underside with its layer of ham and peppers as it is on the top. Either way, it's a delicious and filling treat. — Urvashi Pitre, author of The Keto Instant Pot Cookbook