1. Place egg whites in a mixing bowl. Add cream of tartar and beat with an electric mixer on medium-high speed until soft peaks form. Continue beating while slowly adding sugar, about 1 tablespoon at a time. Beat until the whites are stiff and glossy. Add vanilla and beat for 30 seconds more.
2. Position racks in the upper and lower thirds of the oven; preheat to 200°F. Line 2 large baking sheets with parchment paper or silicone mats. Fill a 1-quart sealable plastic bag (or a pastry bag fitted with a ½-inch plain tip) with the meringue. Seal the bag almost completely, leaving a small opening for air to escape from the top as you squeeze. Snip off one corner of the bag with scissors, making a ¾-inch-wide opening. Fold the top of the bag over a few times, then gently push the meringue down to the snipped corner. Working with the bag perpendicular to the baking sheet, pipe the meringue into 1½-inch-diameter cookies. Pipe half as much on top to resemble a snowman. Bake the cookies, switching pans from top to bottom and back to front halfway through, until dry and crisp throughout, 1½ to 2½ hours. Transfer the pans to wire racks and let the cookies cool to room temperature, about 15 minutes.
3. Place chocolate chips in a small microwave-safe bowl; microwave on High for 30 seconds. Stir, then continue microwaving in 20-second intervals until melted and smooth. Place the melted chocolate in a sealable plastic bag. Push the chocolate down to one corner and snip off the tip of that corner to create a piping bag. Pipe dots for eyes and a larger oval for the ghostly mouth. Allow the chocolate to harden before serving.

These lightened-up ghostly Halloween cookies are scary cute! Serve these meringue cookies as-is for a fun Halloween treat or use them to top a Halloween cake. When making meringues, make sure that your bowl and beaters are clean and that there is not a trace of yolk in the egg white; the smallest amount of fat will prevent the egg whites from forming meringue. Depending on the humidity in your kitchen, the baking time might vary considerably. Check to make sure your cookies are crisp throughout before removing them from the oven.

1. Preheat oven to 450°F.
2. Whisk grape jelly and chipotles in a small bowl.
3. Heat 1 tablespoon oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with ½ teaspoon salt, add to the pan and cook until browned on all sides, 5 to 8 minutes total. Remove from heat; brush with the jelly mixture.
4. Toss grapes in a large bowl with the remaining 1 tablespoon oil, ⅛ teaspoon salt and pepper. Add to the pan, transfer to the oven and roast until an instant-read thermometer inserted in the thickest part of the pork registers 145°F and the grapes are slightly crisp but still soft and juicy inside, 13 to 17 minutes. Transfer the pork to a cutting board and the grapes to a serving platter.
5. Place the pan over medium heat. Add wine and cook, scraping up any browned bits, until the sauce thickens, about 3 minutes. Slice the pork and arrange with the grapes on a platter. Top with the sauce and scallions, if desired.

1. To prepare crust: Preheat oven to 400°F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir sweet potato, 1 egg, Parmesan, ¼ teaspoon salt and ⅛ teaspoon pepper together in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
2. To prepare filling and bake quiche: Evenly scatter broccoli, Cheddar and shallots over the crust. Whisk eggs and sour cream in a small bowl until smooth. Whisk in milk, salt and pepper. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350°F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.

1. Finely chop mushrooms, onion, celery and garlic in a food processor. Heat oil in a large skillet over medium-high heat. Add the vegetable mixture and cook, stirring occasionally, until the liquid has evaporated, 6 to 8 minutes. Transfer to a large bowl and let cool for 10 minutes.
2. Preheat oven to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray.
3. Add breadcrumbs, carrot, cheese, hot sauce, vinegar, salt and pepper to the cooled vegetables; stir until combined. Add chicken and mix gently to combine (do not overmix). Form into 30 meatballs (a scant 2 tablespoons each) and place on the prepared baking sheet.
4. Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.

Serve these meatballs as an appetizer with carrot and celery sticks and blue cheese or ranch-style dressing for dipping or make them into a Buffalo chicken sandwich.

1. Sprinkle chicken with ⅛ teaspoon each salt and pepper. Heat sun-dried tomato oil in a large skillet over medium heat. Add the chicken and cook, turning once, until browned and an instant-read thermometer inserted into the thickest part registers 165°F, about 6 minutes total. Transfer to a plate.
2. Add sun-dried tomatoes and shallots to the pan. Cook, stirring, for 1 minute. Increase heat to high and add wine. Cook, scraping up any browned bits, until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in cream, any accumulated juices from the chicken and the remaining ⅛ teaspoon each salt and pepper; simmer for 2 minutes. Return the chicken to the pan and turn to coat with the sauce. Serve the chicken topped with the sauce and parsley.

1. Preheat oven to 450°F. Set a wire rack on a baking sheet; coat with cooking spray.
2. Place breadcrumbs, cereal flakes, lemon pepper, garlic powder, paprika and salt in a food processor or blender and process until finely ground. Transfer to a shallow dish.
3. Place flour in a second shallow dish and egg whites in a third shallow dish. Dredge each strip of fish in the flour, dip it in the egg and then coat all sides with the breadcrumb mixture. Place on the prepared rack. Coat both sides of the breaded fish with cooking spray.
4. Bake until the fish is cooked through and the breading is golden brown and crisp, about 10 minutes.

1. Pierce potatoes all over with a fork. Microwave on Medium, turning once or twice, until soft, about 20 minutes. (Alternatively, bake potatoes at 425°F until tender, 45 minutes to 1 hour.) Transfer to a clean cutting board and let cool slightly.
2. Holding them with a kitchen towel to protect your hands, make a lengthwise cut to open the potato, but don’t cut all the way through. Pinch the ends to expose the flesh.
3. Top each potato with some salsa, avocado, beans and jalapeños. Serve warm.

This recipe is just as delicious with sweet potatoes in place of russets.

1. Combine broth, 1 scallion, ginger, sesame oil and pepper in a medium saucepan. Bring just to a boil over high heat. Stir and set aside for 20 minutes.
2. Meanwhile, bring a large pot of water to a boil. Cook spinach for 1 minute. Transfer with a slotted spoon to a colander (leave the water in the pot) and drain, pressing on the spinach to remove excess water. Add noodles to the boiling water and cook according to package directions. Drain and rinse well. Chop the spinach. Gently combine the noodles and spinach in a large shallow serving bowl, separating the spinach so it doesn’t clump together.
3. Place the saucepan of broth over medium heat. Add sesame paste (or tahini), soy sauce, chili oil and sugar; whisk until thoroughly combined. Bring to a low boil and remove from heat.
4. Pour the sauce over the noodles. Top with bell pepper, walnuts, sesame seeds and the remaining 3 scallions. Toss together at the table before serving.

1. Preheat oven to 350°F.
2. Cut squash in half. Scoop out and discard seeds. Place each half, cut-side down, on a baking sheet. Bake until the squash is tender, about 1 hour. Let cool for 10 minutes then shred the flesh with a fork into a bowl. Discard the shell.
3. Slice pork into thin rounds; cut each round into matchsticks.
4. Heat a large wok over medium-high heat. Swirl in oil, then add scallions, garlic, ginger and salt; cook, stirring, until fragrant, 30 seconds. Add the pork; cook, stirring constantly, until just cooked through, 2 to 3 minutes. Add the squash threads and cook, stirring, for 1 minute. Add soy sauce, rice vinegar and chili sauce (or chili oil); cook, stirring constantly, until aromatic, about 30 seconds.

1. Heat 2 teaspoons of the oil in a large ovenproof skillet over medium-high. Add spinach and kale to skillet; cook, stirring often, until completely wilted, 2 to 3 minutes. Remove spinach mixture from skillet, and set aside. Whisk together cream cheese, milk and flour in a small bowl. Whisk cream cheese mixture into skillet. Bring to a simmer, whisking constantly and cook, whisking constantly, 20 seconds. Return spinach mixture to skillet, and stir to combine. Stir in shredded mozzarella cheese and cook 30 seconds. Remove from heat; cover to keep warm.
2. Cut a horizontal slit through thickest portion of each pork chop to form a pocket. Stuff about ⅓ cup spinach mixture into each chop. Sprinkle chops with salt and pepper.
3. Preheat oven to 350°F. Wipe skillet clean, and heat remaining 2 teaspoons oil over medium-high; cook 1 side of chops in hot oil 3 minutes. Flip pork over, and transfer to preheated oven. Bake until cheese is melted and a thermometer inserted in thickest part of pork (without touching stuffing) registers 140°F, about 5 minutes. Transfer chops to a platter, and sprinkle with thyme. Let chops rest 5 minutes before serving.

1. Preheat the oven to 425°F (220°C), with a rack in the middle position. Put the squash on an 18-by-13-inch (46-by-33-cm) sheet pan and sprinkle with the olive oil, turmeric and cumin and season with salt and pepper. Using your hands, combine well, then spread the squash out across the pan.
2. Roast until lightly browned on the bottom, about 15 minutes, then scrape under the pieces using a metal spatula angled down toward the bottom of the pan and toss them around, spreading them out again. If the pieces stick to the pan, resist the urge to force them up—you’ll likely end up with a pan full of mangled squash; instead, simply cook them for another 5 minutes or so, then try again. After tossing the squash, cook until just tender with slightly caramelized edges, about 10 minutes more. Let cool for a few minutes.
3. Meanwhile, in a small bowl, whisk together the grapeseed oil, vinegar, yogurt, maple syrup and shallots, then season with salt and pepper. (Or, in a jar with a lid, combine the ingredients, cover, then shake vigorously.) Check the seasonings. Quickly dip a piece of kale in the dressing, shake off any excess, and check the seasonings again.
4. In a large bowl, combine the kale, Brussels sprouts, roasted squash and pumpkin seeds. Drizzle the salad with enough dressing to lightly coat, then toss to combine. (Save any extra dressing for another use.) Check the seasonings. Add the avocado and gently toss again.

Packed with veggies, avocado and seeds, this healthy salad recipe is bursting with vitamins, minerals and antioxidants. Everything can be prepared ahead of time except the avocado. If you love beets, shred one raw and add it to the salad for extra color, crunch and flavor.

1. Preheat oven to 375°F. Cook shells in a large pot of boiling water, stirring often, until just tender, about 15 minutes or according to package directions. Drain and rinse under cold water. Set aside.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onions and cook, stirring occasionally, until softened, about 3 minutes. If using fresh spinach, add it in batches and toss with tongs until wilted. Drain in a colander, pressing out excess moisture with the back of a spoon. Let cool. If using thawed frozen, add it to the onions and toss to mix well. Set aside.
3. Combine ricotta, breadcrumbs, ¼ cup Parmesan and nutmeg in a bowl; mix well. Add the reserved spinach and season with salt and pepper. Stir in egg white.
4. Stuff each of the reserved shells with a generous 2 tablespoons of the ricotta mixture. Spread 1 cup marinara sauce in the bottom of a 9-by-13-inch baking dish. Arrange the stuffed shells in a single layer. Top with the remaining 2 cups of the sauce and sprinkle with the remaining ¼ cup Parmesan cheese. Bake until the top is golden and the shells are heated through, about 30 minutes. (If the top browns too quickly, tent loosely with foil.) Let cool for 10 minutes before serving.

• Prep

  30 m

• Ready In

  1 h 5 m

1. Whisk yogurt, rice, flour and egg in a large pot. Place over medium heat and cook, whisking constantly, for 1 minute. Add 3 cups water and bring to a simmer over high heat. Reduce heat to maintain a simmer and cook, whisking frequently to keep the rice from sticking to the bottom of the pot, until the rice is soft and the soup has thickened, 45 to 50 minutes.
2. Add herbs, watercress (or arugula) and salt. Cook, stirring occasionally, until the greens are softened, about 2 minutes. Stir in ¼ cup water if the consistency is too thick. Serve warm or chilled, topped with cinnamon and more herbs, if desired.

1. Place sauerkraut in a colander and rinse with cold water. Drain well, using a spoon to press out excess liquid. Set aside.
2. Lightly coat one side of each bread slice with cooking spray. Place four bread slices, coated sides down, on a work surface. Top with chicken, sauerkraut, apple slices, and cheese. Top with the remaining four bread slices, coated sides up.
3. Coat an unheated grill pan or large skillet with cooking spray. Preheat over medium-low heat for 1 to 2 minutes. Add sandwiches, in batches if necessary. Place a heavy skillet atop sandwiches. Cook over medium-low heat for 6 to 8 minutes or until bottoms are toasted. Using hot pads, carefully remove top skillet. Turn sandwiches and top again with skillet. Cook for 6 to 8 minutes more or until bottoms are toasted.

1. Line an 8×4-inch loaf pan with a double layer of plastic wrap, leaving a 2-inch overhang on all sides.
2. Whisk together powdered sugar and cocoa powder in a large chilled bowl. Add 1 cup of the whipped topping, whisking until well mixed. Add another 1 cup of the whipped topping; fold together until no white streaks remain. Pour the chocolate mixture into the prepared pan, smoothing the surface. Freeze for about 15 minutes or just until the layer begins to set up.
3. Fold the vanilla into another 2 cups of the whipped topping in a clean bowl. Spread this mixture over the slightly frozen chocolate layer, smoothing the top. Freeze for 15 minutes more.
4. Combine strawberries and granulated sugar in a blender or food processor. Cover and blend or process until well mixed. Fold the strawberry mixture into the remaining whipped topping; spread over the vanilla layer. Loosely cover with the overhanging plastic wrap. Freeze for at least 4 hours or up to 24 hours or until firm.
5. To serve, use the edges of the plastic wrap to lift the mousse out of the pan; place on a cutting board. Remove the plastic wrap. Using a thin sharp knife that’s been dipped in hot water, slice the mousse into 10 slices, each about ¾ inch thick. Wipe the knife dry after each cut.

1. Position rack in the upper third of oven; preheat to 450°F.
2. Blot chickpeas dry. Spread on a rimmed baking sheet. Bake for 10 minutes. Meanwhile mix sugar, cinnamon and pepper in a small bowl.
3. Transfer the chickpeas to a medium bowl and toss with oil and the cinnamon-sugar mixture. Return to the baking sheet and bake, stirring once, until browned and crunchy, 15 to 20 minutes more. Let cool on the baking sheet for 15 minutes.

1. Whisk broth, vinegar, marmalade, mustard and cornstarch in a medium bowl.
2. Sprinkle chicken with salt and pepper. Heat 2 teaspoons oil in a large skillet over medium-high heat. Add the chicken and cook until golden, about 2 minutes per side. Transfer to a plate and cover with foil to keep warm.
3. Add the remaining 1 teaspoon oil and shallot to the pan and cook, stirring often, until beginning to brown, about 30 seconds. Whisk the broth mixture and add it to the pan. Bring to a simmer, scraping up any browned bits. Reduce heat to maintain a simmer; cook until the sauce is slightly reduced and thickened, 30 seconds to 2 minutes. Add the chicken; return to a simmer. Cook, turning once, until the chicken is heated through, about 1 minute. Remove from the heat and stir in orange zest.

1. For slaw, whisk together cilantro, vinegar, oil, garlic, salt, and ground pepper in a medium bowl. Add broccoli slaw, bell pepper, and poblano pepper. Toss to coat; set aside.
2. For pork, trim fat from meat. Cut the meat into 2-inch cubes. Toss together the meat and Cajun seasoning in a medium bowl. Heat oil over medium heat in a large skillet. Add the seasoned pork and onion. Cook for 4 to 6 minutes or until the meat is well browned, stirring occasionally. Remove from the heat; carefully add the water. Return to the heat; bring to boiling. Reduce the heat. Simmer, covered, for 1¼ to 1½ hours or until the meat shreds easily with two forks. If necessary, add additional water, ½ cup at a time, if the water in the skillet evaporates.
3. Meanwhile, cook rice with garlic and salt, according to package directions. Stir in pineapple and lime peel.
4. Using 2 forks, shred the pork. To serve, spoon the pork, the rice mixture, and the slaw into four serving bowls. Top with sour cream and, if desired, additional cilantro.

1. Preheat oven to 425°F.
2. Place steak on a cutting board, cover with plastic wrap and pound with a meat mallet or heavy skillet to an even ¼-inch thickness. Sprinkle one side with garlic powder and ⅛ teaspoon salt. Spread cheese in a 1-inch-wide strip down the middle of the steak. Top with peppers and arugula. Starting at one edge of a long side, roll the steak up tightly, tucking in the filling as you go. Tie with kitchen string at 2-inch intervals. Season with the remaining ¼ teaspoon salt and pepper.
3. Heat oil in a large cast-iron skillet over medium-high heat. Add the steak and cook, turning often, until browned on all sides, 3 to 6 minutes total. Transfer the pan to the oven and roast until an instant-read thermometer inserted in the center registers 120°F for medium-rare, 12 to 15 minutes.
4. Transfer the steak to a clean cutting board and let rest for 5 minutes. Cut crosswise into 8 slices.

1. Prepare salad: In a screw-top jar, combine rice vinegar, basil, canola oil, brown sugar, Asian chili sauce (or Sriracha) and salt. Cover and shake well. In a medium bowl, combine chopped mango and sliced cucumber. Drizzle with vinegar mixture. Set aside.
2. Prepare soup: Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels. Set aside. Cook rice noodles according to package directions; set aside.
3. In a 4-quart Dutch oven, heat oil over medium heat. Add onion and lemongrass; cook and stir 3 minutes. Add garlic, ginger and red curry paste. Cook and stir about 1 minute more or until fragrant.
4. Stir chicken stock, coconut milk, brown sugar and fish sauce into onion mixture. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in reserved shrimp and mushrooms. Simmer 2 to 3 minutes more or until shrimp are opaque. Stir in lime juice.
5. To serve, divide reserved rice noodles among six serving bowls. Ladle soup over rice noodles. If desired, garnish with cilantro and chile peppers. Serve with Mango Cucumber Salad.

1. Preheat oven to 450°F. Coat an 8-inch-square baking dish with cooking spray.
2. Place tomatoes, onion, 2 teaspoons chipotle and salt in a blender. Puree until smooth. Mash cottage cheese in a medium bowl; stir in spinach, ½ cup cheese, scallion whites, garlic powder and the remaining 1 teaspoon chipotle.
3. Spread ¼ cup of the tomato sauce in the prepared baking dish. Cover with 4 tortillas (they will overlap). Spread on ½ cup sauce, then all the spinach filling. Top with another ¼ cup sauce. Layer on the remaining 4 tortillas and the remaining 1 cup sauce. Sprinkle the remaining ½ cup cheese on top.
4. Bake the casserole until the cheese is melted and the filling is hot, about 25 minutes. Sprinkle with 2 tablespoons of the reserved scallion greens.

1. In a large skillet, heat oil over medium-high heat. Add ginger and garlic to skillet; stir-fry for 15 seconds.
2. Add pea pods and carrots. Stir-fry for 3 to 4 minutes or until pea pods are crisp-tender. Remove from heat. Drizzle with soy sauce; toss gently to coat.

1. In a medium saucepan combine water, mango, cranberries and ginger. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove from heat and add tea bags. Cover and steep for 5 minutes.
2. Remove tea bags and discard. Strain mixture through a fine mesh sieve lined with cheesecloth, discarding solids. If desired, sweeten tea with desired sugar substitute and float a lemon slice in each cup. Serve tea immediately.