Wednesday, June 20, 2018

Recipes

Enjoy broccolini the Italian way: ‘dragged’

Enjoy broccolini the Italian way: ‘dragged’

By KATIE WORKMANOne of the amazing things about Italian food is that the best dishes are often so completely, refreshingly simple. Like, four-ingredient simple. (We don’t count olive oil and salt. Or water. Or air.) I love broccoli. I can roast brocc...
Published: 06/08/18
The classic Cobb salad lightens up

The classic Cobb salad lightens up

America’s Test KitchenStunning presentation aside, Cobb salad has all the markers of a powerhouse meal, including eggs, avocados, tomato, and lean chicken—we just had to do something about all that bacon and cheese. We were sad to sacrifice bacon’s s...
Published: 05/29/18
Updated: 06/07/18
Branch out: Give Sauteed Asparagus in Soy Sauce Glaze a try

Branch out: Give Sauteed Asparagus in Soy Sauce Glaze a try

Asparagus is by far the favorite vegetable of my family. I can serve nearly 3 pounds of asparagus a couple of times a week to my family of six, and my girls will still argue over who gets the last stalk. I say this not to impress you with the adventu...
Updated one month ago
Quinoa-Stuffed Tomatoes are hearty, healthy — as a side or a main

Quinoa-Stuffed Tomatoes are hearty, healthy — as a side or a main

Does your meatless Monday game need an overhaul? As a meat eater myself, I find that the trick to meatless mealmaking is to have a small repertoire of recipes that can work as a side dish or first course, or be eaten in larger quantities as a vegetar...
Updated: 3 months ago
Enjoy a slice of heaven with lightened-up angel food cake

Enjoy a slice of heaven with lightened-up angel food cake

s there anything dreamier than the tender crumb of a light-as-air angel food cake? I’ve loved angel food cake ever since I first tasted it as a child. It reminded me of cotton candy. No wonder: Angel food cake is essentially a fluffy blend of a super...
Updated: 3 months ago
Oh la la: Chicken With Cider and Pears

Oh la la: Chicken With Cider and Pears

The French know a thing or two about the perfect braise, so I wasn’t surprised when I tasted the rabbit in cider, Calvados (apple brandy) and cream that my host family served me during my semester abroad in Nantes. If you ever find yourself in France...
Updated: 3 months ago
Try a fresh twist on fish with Cod With Pomegranate and Zucchini en Papillote

Try a fresh twist on fish with Cod With Pomegranate and Zucchini en Papillote

The health benefits of eating fish two or three times a week are well-documented. So, as a mom, I’m always looking for creative ways to add fish into our weekly menu. I love Alaskan cod, which is loaded with omegas and lean protein, and my girls all ...
Updated: 3 months ago
No-sugar-added berry jam is a real treat

No-sugar-added berry jam is a real treat

My grandmother used to make jam every year out of the summer bounty of berries. It was a multiday project involving scorching-hot vats of berries, thickened by pectin and pounds of white sugar, which she balanced with the tang of lemon or lime juice....
Updated: 4 months ago
Put Alaskan king crab leg shells to work in a creamy, dreamy bisque

Put Alaskan king crab leg shells to work in a creamy, dreamy bisque

Nothing says indulgence like noshing on some seriously giant Alaskan king crab legs. They’re not just tasty, they’re a low-fat source of protein: One leg has about 25 grams of protein and a host of vitamins and minerals (including sodium, incidentall...
Updated: 4 months ago
Avocado toast gets a persimmon twist

Avocado toast gets a persimmon twist

You’ve likely seen persimmon in the grocery store and then shied away from it, not quite sure what to do with it. The most common variety in the United States is the fuyu persimmon, also called Japanese persimmon, and it looks similar to a slightly f...
Updated: 4 months ago