[ad_1] Add butternut squash and onion to reserved skillet and cook over medium-high, adding more oil if needed and stirring occasionally, until golden brown and tender,...
[ad_1] Combine peanut butter, lime juice, tofu, soy sauce, and 2 Tbsp. honey in a blender. Place ginger in a fine-mesh sieve and hold over blender....
[ad_1] Return pot to medium heat and cook shallots and garlic, cut side down, in the same pot, tossing shallots occasionally, until shallots are browned in...
[ad_1] Place broccoli on top rack and bread on bottom rack and roast until bread is golden brown and crisp, 10–12 minutes. Remove bread from oven...
[ad_1] When I was a kid, pork chops were one thing: thin-cut, Shake ‘n Baked, and dry. They were usually served with those boxed mashed potato...
[ad_1] Preheat oven to 375°. Line a standard 12-cup muffin pan with liners. Whisk eggs, butter, buttermilk, ginger, and ⅔ cup brown sugar in a medium...
[ad_1] Reduce heat to medium; add onions and garlic, cut side down, to the same pot and cook, tossing onions occasionally, until onions are browned in...
[ad_1] Heat remaining ¼ cup oil in a large skillet, preferably nonstick, over medium-high. Add eggplant and cook, tossing occasionally, until golden brown and tender, 7–9...
[ad_1] Heat a small skillet over medium. Toast 2 Tbsp. sesame seeds, tossing frequently, until light golden and slightly fragrant, about 2 minutes. Don’t walk away;...