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Savory Magazine January/February 2016


Chocolate-Covered Popcorn

Satisfy your craving for something salty and sweet with this recipe for chocolate-covered popcorn. Freshly popped and salted (or not) popcorn kernels are drizzled with bittersweet chocolate, and then left to harden into a chocolaty treat. Makes 2 quarts (8 cups) chocolate-covered popcorn.


Lemon chicken with zucchini

Get a head start on this zesty dish by preparing the chicken breasts and vegetables up to a day ahead. Next day, just preheat the oven, top with cheese and roast.


Kale, shiitake and pear salad with tofu-cashew croutons

You’ve never had croutons like these—but they’re bound to become a favorite. This is a vegan-friendly recipe.


Poached chicken breast with broccolini and sesame vinaigrette

A simple, flavorful meal that is perfect for days when you want something light.


Sweet Buffalo Shrimp

Worcestershire sauce and garlic combine with brown sugar to coat these shrimp in flavor. This simple recipe cooks in 20 minutes, so you can quickly throw it together before guests arrive. Bonus: The sauce can be used to coat chicken wings, drumettes or drumsticks just as easily for a versatile snack or meal.


Yogurt with pear and pomegranate

Once you try this delicious, good-for-you snack you’ll be inspired to come up with your own fruity yogurt creations.


Cherry crumb pie

February 20th is National Cherry Pie day, just in case you need an excuse to make this easy, fresh-tasting treat.


Cherry-blueberry crumble

Do thaw the cherries, but don't bother thawing the blueberries before cooking. They'll cook more evenly this way. This crisp also good with frozen yogurt.


White Bean-leek soup with bacon strips

Bean soup is filling, economical and incredibly comforting on a cold winter night.


Italian-style franks and beans

Substitute your favorite sausage for hot dogs. If they aren’t already precooked, you’ll need to sauté them until they’re no longer pink before proceeding with the recipe.


Crispy chicken with vegetable fried rice

This is a tasty, quick way to sneak more vegetables into your kids’ diets. Drizzle with the sauce for a more grown-up flavor.


milk chocolate flourless cakes

For an even more intense flavor, you can use dark chocolate instead of milk chocolate.


lobster tails with beurre blanc and tomato-herb salad

Beurre blanc is a classic French sauce that tastes amazing and is very simple to make.


Quinoa with Grapefruit, Pear and Goat Cheese

Sweet and spicy, this is the perfect pick-me-up for a dreary winter’s day. Bright grapefruit and creamy goat cheese pair well with protein-rich quinoa.


Ravioli with sage and Parmesan

An elegant starter that couldn’t be simpler to pull together. Don’t worry if the butter browns slightly as you cook the sage: It will still taste delicious.


Winter minestrone

Beans, pasta and lots of vegetables make this quick soup so good for you. For a vegetarian version, omit the bacon and replace the chicken broth with vegetable broth.


Bacon and spinach frittata

Coconut cream is the solid fat at the top of a chilled can of coconut milk. Here we’re using it in place of sour cream to make the frittata Paleo friendly. Do not use light coconut milk.


Pork and green bean salad with sesame dressing

You can dress the salad a few hours ahead—it won’t become soggy.

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