Category: Latest recipes

Pesto Toasts Latest recipes

Pesto Toasts

Step 2Place bread, cut side up, on a baking sheet; broil 2 minutes or until toasted.Step 3Place spinach, basil, pine nuts, garlic, and cheese in a mini food processor; pulse until finely chopped. With processor running, gradually add oil; process until smooth. Spread evenly over bread; cut into quarters.

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Seared Salmon Salad with Beets and Blackberries Latest recipes

Seared Salmon Salad with Beets and Blackberries

Step 1Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium. Sprinkle fillets with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add fillets, skin side down, to pan; cook 4 minutes on each side or until done. Remove from pan.Step 2Place beets and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap.

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Broccoli Rabe with Anchovy Butter Latest recipes

Broccoli Rabe with Anchovy Butter

Broccoli rabe, also called rapini, has a pleasantly bitter bite that’s tamed slightly by blanching it in boiling water. The blanching step also helps set and preserve the bright color; be sure to rinse well with cold water to halt the cooking. If you’re not a fan of broccoli rabe, try Broccolini or broccoli spears instead.

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Zucchini Pie Latest recipes

Zucchini Pie

YieldServes 6 (serving size: 1 wedge)This is a fresh riff on spaghetti pie, where zoodles stand in for spaghetti and sweet grape tomatoes replace pasta sauce. Cut wedges from the quiche-like pie with a serrated knife so you can cleanly cut through the zucchini. The zoodles do cook to a texture just beyond al dente, but they still offer some crunch.

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Sweet-and-Sour Sesame Bok Choy with Pork Latest recipes

Sweet-and-Sour Sesame Bok Choy with Pork

How to Make ItStep 1Whisk together stock, soy sauce, honey, vinegar, mustard, cornstarch, and crushed red pepper in a bowl. Set aside.Step 2Heat a wok or large skillet over medium-high. Add pork; cook, stirring often and scraping bottom of pan with a wooden spoon to loosen browned bits, until pork is browned and crumbled, 4 to 5 minutes.

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Chicken Thighs With Peperonata and Roasted Broccoli Latest recipes

Chicken Thighs With Peperonata and Roasted Broccoli

YieldServes 4 (serving size: 1 chicken thigh, 1/2 cup broccoli, and 1/3 cup pepper mixture)ByJulia LevyAugust 2017We’re amazed by what this recipe achieves in just 20 minutes: crispy bone-in chicken thighs; a sweet, tangy, and savory pepper topper; and roasted broccoli. Part of the speed comes from being efficient with your pans—the pepper mixture cooks in the same pan used to crisp the chicken skin (adding fantastic flavor), and the broccoli and chicken roast together on a single baking sheet.

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Quick Green Chicken Chili Latest recipes

Quick Green Chicken Chili

YieldServes 4 (serving size: about 1 1/4 cups)ByJulia LevySeptember 2017This green chicken chili takes only 20 minutes from start to finish, thanks to store-bought rotisserie chicken. Garnishes like sour cream, fresh cilantro, and avocado dress up this simple, but flavor-packed soup.Ingredients1 1/2 cups unsalted chicken stock, divided2 (15-oz.

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Honey-Bourbon Peach Preserves Latest recipes

Honey-Bourbon Peach Preserves

Total Time1 Hour 40 MinsYieldMakes 4 1/2 cups (serving size: 2 tbsp.)Oaky bourbon slowly simmers with honey-sweetened peaches, imparting richness. Save your best honey for a use where its flavor shines; here, you can go with a mild, more inexpensive honey. These preserves are, of course, great on morning toast and bagels.

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Feta-Quinoa Cakes with Spinach Latest recipes

Feta-Quinoa Cakes with Spinach

YieldServes 4 (serving size: 2 patties, about 1 1/2 cup spinach, and 1 tbsp. mayonnaise mixture)Precooked whole grains are perhaps the best possible addition to the convenience food lineup, saving time and coming in serving-friendly pouches. Look for unseasoned grains for a product that’s more versatile and lower in sodium.

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Curried Lentil-and-Vegetable Stew Latest recipes

Curried Lentil-and-Vegetable Stew

Cooking Indian dishes at home doesn’t have to require hours of simmering or a long list of ingredients. Precooked lentils cut that time by more than half, as does a slurry (a mixture of stock and flour or cornstarch) for thickening the stew. Unsalted ketchup is the unexpected secret ingredient that brings the dish together, with just enough sweetness, vinegar tang, and tomato acidity to balance the dish.

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Steak and Veggies with Zesty Chimichurri Latest recipes

Steak and Veggies with Zesty Chimichurri

Beef tenderloin fillets make this summer dish an incredibly quick standout. You can also use 2 (8-ounce) sirloin steaks, grilled for 4 minutes on each side or until your desired degree of doneness. We simplify the chimichurri formula by leaning on garlic, cilantro, and olive oil. You could also add a pinch of crushed red pepper, ground cumin, and about a tablespoon of fresh lemon juice if you have these ingredients on hand.

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Black Pepper-Curry Chicken Sauté Latest recipes

Black Pepper-Curry Chicken Sauté

YieldServes 4 (serving size: 1/2 cup rice and 3/4 cup chicken mixture)Adding a subtle spiciness to this aromatic dish, black pepper is thought to enhance the absorption of turmeric in the curry. For the boldest flavor, go for 1 teaspoon peppercorns; crush with a mortar and pestle, or place in a small ziplock plastic bag and pound with a skillet.

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Spiced Whiskey Sour Latest recipes

Spiced Whiskey Sour

YieldServes 2 (serving size: about 1/2 cup)Five-spice powder turns the classic whiskey sour into something special. You can double, triple, or quadruple the spiced sugar syrup and refrigerate for up to two weeks. Use in cocktails, or drizzle over hot oatmeal.Ingredients2 tablespoons water1 1/2 tablespoons sugar1/2 teaspoon five-spice powder3 tablespoons fresh lemon juice3 ounces bourbonIceGarnish: lemon rind stripsNutritional InformationCalories 140Fat 0.

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End-of-Summer Tomato Salsa Latest recipes

End-of-Summer Tomato Salsa

Combine olive oil, vinegar, pepper, salt, and garlic in a medium bowl; whisk until well blended. Stir in tomatoes, shallots, and thyme leaves.

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Miso-Chili-Garlic Sauce Latest recipes

Miso-Chili-Garlic Sauce

YieldServes 8 (serving size: 1 tbsp.)Just four ingredients deliver big umami flavor with a hint of heat thanks to the chili garlic sauce. It pairs well with most proteins--we like it with shrimp, chicken, or tofu. Thin leftover sauce with a little sesame oil for a quick salad dressing.Ingredients2 tablespoons white or yellow miso paste1 tablespoon chili garlic sauce1 teaspoon fish sauce6 tablespoons toasted sesame oilNutritional InformationCalories 98Fat 10gSatfat 1gUnsatfat 8gProtein 1gCarbohydrate 2gFiber 1gCholesterol 0.

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Broccoli-and-Arugula Salad Latest recipes

Broccoli-and-Arugula Salad

YieldServes 4 (serving size: about 2/3 cup)Packaged broccoli slaw adds instant crunch and color to this salad. You can also toss it into stir-fries, use it to bulk up chili, or add it to quiche or casseroles for a veggie boost.Ingredients3 tablespoons extra-virgin olive oil2 tablespoons sherry or apple cider vinegar1/2 teaspoon black pepper3/8 teaspoon kosher salt3 cups baby arugula (about 3 oz.

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Fast Pan-Fried Salmon Latest recipes

Fast Pan-Fried Salmon

How to Make ItStep 1To skin each fillet, set it skin side down on a cutting board, long edge facing you. Run your finger along one of the shorter edges to separate the flesh from the skin and form a small gap. Slide a boning or fillet knife in the gap. Angle the blade downward to cut the skin away from the flesh.

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Peanut, Shrimp, and Broccoli Rolls Latest recipes

Peanut, Shrimp, and Broccoli Rolls

YieldServes 2 (serving size: 2 rolls and 1/2 tbsp. dipping sauce)We turned this popular appetizer into a quick, diet-friendly dinner solution for two. It& 39;s a fresh, low-calorie alternative to takeout. In place of bottled peanut sauce, you can instead try our Miso-Chili-Garlic Sauce.Ingredients1 1/2 cups packaged broccoli slaw1/4 cup torn cilantro leaves1/4 cup diagonally sliced green onions (optional)Hot water4 (8-in.

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Creamy Hummus with Spiced Ground Beef Latest recipes

Creamy Hummus with Spiced Ground Beef

How to Make ItStep 1Pour chickpeas and liquid from can into a small saucepan; stir in baking soda. Bring to a simmer over medium; cook, stirring occasionally, 3 to 5 minutes or until heated through. Drain and rinse in saucepan with cold water until chickpeas are room temperature; discard any skins that float to the top.

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Slow Cooker Korean Pork Lettuce Wraps Latest recipes

Slow Cooker Korean Pork Lettuce Wraps

How to Make ItStep 1Heat a medium skillet over medium-high. Combine ginger and 1 tablespoon sugar; rub evenly over all sides of pork. Add 1 tablespoon oil to pan; swirl to coat. Add pork; cook, turning until charred on all sides, about 8 minutes. Place pork in a 5- to 6-quart slow cooker; add stock and garlic.

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