Category: The best recipes

Grilled Sweet Potato and Bell Pepper Toss The best recipes

Grilled Sweet Potato and Bell Pepper Toss

Step 2Combine oil, cumin, paprika, salt, black pepper, and potatoes in a medium bowl; toss to coat. Add potatoes and bell pepper to grill; grill 5 minutes on each side or until potatoes are tender. Remove vegetables from grill; coarsely chop. Combine vegetables and juice in a medium bowl; toss to coat.

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Rosemary Mashed Sweet Potatoes with Shallots The best recipes

Rosemary Mashed Sweet Potatoes with Shallots

HomeRosemary Mashed Sweet Potatoes with ShallotsYield4 servings (serving size: about 1/2 cup)A little sweet and a little salty, this side dish stands out.Ingredients5 1/2 teaspoons extra-virgin olive oil, divided1/2 cup thinly sliced shallots (about 2 medium)1 1/2 teaspoons brown sugar1 1/3 pounds sweet potatoes, peeled and diced2 teaspoons finely chopped fresh rosemary1/4 teaspoon coarse sea salt1/4 teaspoon black pepperNutritional InformationCalories 202Fat 6.

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Curry-Spiced Sweet Potatoes The best recipes

Curry-Spiced Sweet Potatoes

Yield6 servings (serving size: about 2/3 cup)Enliven a familiar side dish with exotic flavors. Curry powder, cumin, and cinnamon combine with a hint of heat from ground red pepper to make these Indian-inspired sweet potatoes stand out in a meal. Use leftovers to top a shepherd& 39;s pie, or thin them out with milk and broth to make curried sweet potato soup that you can sprinkle with chopped cilantro.

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Roasted Sweet Potato and Orange Salad The best recipes

Roasted Sweet Potato and Orange Salad

Step 2To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 40 minutes, stirring occasionally. Remove from oven; cool. Discard garlic. Combine potato mixture, orange sections, onion, pine nuts, and spinach in a large bowl.

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Sweet Potato and Butternut Gratin The best recipes

Sweet Potato and Butternut Gratin

Photo: Becky Luigart-StaynerYield8 servings (serving size: about 1/2 cup)Pancetta is Italian cured pork, similar to cured bacon, which you can substitute, if necessary. Smoked bacon will also work, if you prefer the flavor.Ingredients2 tablespoons butter1 ounce pancetta, chopped1/4 cup chopped shallots2 garlic cloves, minced1.

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Homemade Sriracha The best recipes

Homemade Sriracha

Thick and creamy yet still smooth enough to drizzle, this homemade version of the ubiquitous Thai hot sauce embodies everything you love about the stuff in the green-capped squeeze bottle. It’s garlicky, spicy, tangy, lightly sweet, and just delicious. If you’re like us, you’ll want to eat it on everything—burgers, sandwiches, eggs, oven fries, hummus, rice and noodle dishes, meat loaf, and more.

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Mixed Grain, Cherry, and Snap Pea Salad The best recipes

Mixed Grain, Cherry, and Snap Pea Salad

YieldServes 8 (serving size: about 1 cup)Bulgur, quinoa, and brown rice make for a nutty, wonderfully textured grain base in this salad, though you can omit the bulgur and double the quinoa for a gluten-free version. Extra crunch comes from fresh snap peas and red onion. Fresh cherries take the place of cherry tomatoes here—they burst on the tongue with a similar tart-sweet juiciness.

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Zhug The best recipes


If you like chimichurri or Italian salsa verde, you’re bound to love zhug. Originally from Yemen and now one of the “national sauces” of Israel, zhug (pronounced skhoog) is a spicy, loose, herb-flecked sauce. Though bright and herbal from the cilantro, the sauce takes on richness and depth from ground spices—cumin, coriander, and cardamom.

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Grilled Vegetable Frittata The best recipes

Grilled Vegetable Frittata

YieldServes 4 (serving size: 2 wedges)Frittatas are a great canvases for leftover ingredients, especially grilled summer vegetables. We add them to the egg mixture just before it sets so the veggies don’t release too much moisture into the frittata. The potato also helps to absorb moisture and makes the dish feel hearty.

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Summer Chicken Parmesan The best recipes

Summer Chicken Parmesan

YieldServes 4 (serving size: 1 cutlet and about 3/4 cup vegetables)Skip canned tomatoes and serve these crispy, cheesy chicken cutlets with a fresh tomato-and-zucchini sauté instead, a super-easy side that takes advantage of peak-season summer produce. For a healthy whole-grain swap, use white whole-wheat flour in place of all-purpose for breading the chicken and in any sweet or savory recipe.

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Salsa Chipotle The best recipes

Salsa Chipotle

Step 1Preheat broiler to high with oven rack 6 inches from heat. Place tomatoes, onion, and garlic on a broiler pan; broil for 8 minutes or until mostly blackened, turning occasionally. Peel tomatoes; discard peels. Place tomatoes in a blender. Add onion mixture, including juices, to blender. Add chipotle, salt, and sugar; cover with blender lid, and let mixture stand 5 minutes.

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Cobb Pizza The best recipes

Cobb Pizza

YieldServes 4 (serving size: 2 slices)Will it pizza? That’s a question we’re happy to answer when it comes to fun mash-up mains, and the answer is usually a resounding yes. The classic Cobb salad is transformed brilliantly here, thanks to a dressing-inspired sauce of tangy yogurt, canola mayo, and buttermilk.

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Pasta with Chickpea Sauce The best recipes

Pasta with Chickpea Sauce

Onions, carrots, and garlic cook in olive oil until buttery soft, then get blended with chickpeas and water to form a deeply savory puree that coats pasta beautifully. It’s a satisfying dish that just happens to be vegan. Try to let the blender run for a minute or two when pureeing the ingredients; the smoother the sauce, the better the dish.

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The best recipes

"Huevos" Soy-Cheros

How to Make ItStep 1Press tofu with paper towels until very dry. Place on a cutting board; use a fork to crumble. Set aside.Step 2Combine turmeric, garlic powder, chili powder, and salt in a bowl. Stir in 2 tablespoons water. Set aside.Step 3Heat oil in a large nonstick skillet over medium. Add bell peppers; cook 5 minutes or until softened.

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Sweet Corn Oatmeal with Peaches The best recipes

Sweet Corn Oatmeal with Peaches

We simmer fresh, sweet corn kernels with toasted rolled oats until thick and creamy for a happy cross between oatmeal and creamed corn, made even sweeter with maple syrup. To get the most from each corn ear, run the flat edge of your knife blade down the stripped cobs and add any corn liquid to the pan.

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Applewood-Smoked Corn on the Cob The best recipes

Applewood-Smoked Corn on the Cob

How to Make ItStep 1Prepare a charcoal or gas grill for indirect heat. If using a charcoal grill, carefully push hot coals to one side of grill, and close grill lid. Bring temperature to 275°F to 300°F. If using a gas grill, turn all burners to high, and close grill lid. Bring internal temperature to 275°F to 300°F; turn off one side of gas grill.

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Ancho Chile Pork Chops with Pickled Pepper Relish The best recipes

Ancho Chile Pork Chops with Pickled Pepper Relish

YieldServes 2 (serving size: 1 pork chop and about 1/2 cup pepper mixture)Multicolored mini or baby bell peppers keep their texture but take on a fantastic acidity with a gentle quick-pickling technique. Instead of adding salt to the pickling liquid, stir it into the finished relish so no flavor is lost.

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Charred Bean Salad The best recipes

Charred Bean Salad

If you can find long beans at a farmers or Asian market, cook them directly on hot grill grates. Otherwise, put string beans in a grill basket set over high heat. The salad will keep for 2 days covered in the fridge.Ingredients2 tablespoons fresh lime juice1 tablespoon toasted sesame oil4 teaspoons fish sauce2 teaspoons agave nectar1/2 teaspoon crushed red pepper2 garlic cloves, minced1 pound long beans or green beans, trimmed2 tablespoons canola oil, divided1 large sweet onion, cut into 1/2-in.

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Elote-Style Zucchini Noodles The best recipes

Elote-Style Zucchini Noodles

Elote is the Mexican street food of your dreams: a grilled ear of corn dressed with mayo, chile powder, crumbly queso fresco, and a squeeze of lime. We translate the dish into a fresh zucchini noodle salad (trust us, you won’t be bored of abundant summer squash with this recipe). If you don’t have a spiralizer, you can use a julienne peeler.

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Skillet Ratatouille The best recipes

Skillet Ratatouille

Instead of a sauce or side, we serve this Provençal dish as it was originally intended—a simple, humble stew. It’s a great way to use up a bundle of peak summer produce. You can also double the stew and refrigerate up to 1 week ahead, then serve as is, spooned over polenta, or with baked chicken or fish.

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