Author: Marielle Ainsworth
Author: Sheila Lukins
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
Author: Sheila Lukins
Give this American comfort food classic an Italian-American twist with ground beef, Parmesan, basil, and tomato sauce.
Author: Adriana Trigiani
Canning and preserving have long been an essential tactic of survival, and chowchow is a condiment born of both ingenuity and necessity. Here, green tomatoes not yet ripe enough to eat are transformed...
Author: Jocelyn Jackson
How to pull off a weeknight roast chicken: Set it over a bed of peppers for a two-for-one deal.
Author: Claire Saffitz
This speedy, savory meal pairs well with a workout. Quinoa is an unexpected source of energizing iron and amino acids, protein's building blocks, to nourish newly toned muscles. Body bonus: Potassium in...
Author: Kerri Conan
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Author: Rhoda Boone
The secret to this Chinese favorite is not to let the noodles sit in the sauce very long - toss them together a few seconds before serving.
Author: Sara Foster
Author: Alexis M. Touchet
Of course, I don't believe this dish is Spanish at all, but rather Cajun from Louisiana. I made it quite often in the 1960s. Then - as now - in home cooking, one had to watch the cost, and rice was an...
Author: Marion Cunningham
Purée grilled bell peppers, almond butter, sherry vinegar, and garlic into an irresistibly smoky-sweet sauce that's great served with a crunchy grilled chicken salad.
Author: Anna Stockwell
Author: Shelley Wiseman
Author: Georgia Downard
Author: Nancy Grubin
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
Author: Ti Martin
Author: Grace Young
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that...
Author: Mindy Hermann, RDN
Author: Craig Common