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Ingredients6 ServingsNonstick vegetable oil spray12medium to large carrots, peeled, cut on diagonal into 1/2-inch-thick pieces2tablespoons extra-virgin olive oil11/2 teaspoons cumin seeds2teaspoons coarse kosher saltPreparationStep 1Preheat oven to 400°F. Spray large rimmed baking sheet with nonstick spray.Step 2Combine carrots and all remaining ingredients in large bowl; toss to coat. Spread in single layer on prepared baking

An under 30-minute dish that’s perfect for a picnic or weeknight meal. Serious Eats / Yasmin Fahr Why This Recipe Works Cooking the salmon first allows it to rest while the couscous cooks.Making the dressing in the serving bowl means one less dish to wash. I don’t know who first put dill, mustard, and salmon

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Pumpkin Risotto If you’re not adding pumpkin to your risotto, you’re missing out on a perfect autumn dish. 2 teaspoon olive oil 2 cup canned pumpkin 2 tablespoon coconut oil 2 cup rice 6 cup vegetable broth 1/4 cup pumpkin seeds 1/4 cup chopped pecans In a large saucepan, heat olive oil and then add

Francis Lam ain’t no fool. When he recommends a recipe as strongly as he did this ginger-scallion sauce, I listen. I like making condiments. That is a weird thing to write, but it is true. I especially like condiments that are versatile and can help you with dinner (or breakfast or lunch). This seemed to

This hot chocolate definitely takes a while to get used to (especially if you’re used to the classic sugary stuff), but at 100 calories a serving (35 if you don’t like whipped cream), it’s a bargain. It gives me something hot to drink in the morning and after years of drinking bitter hot chocolate, I