Ingredients 1/2 cup yellow cornmeal 1 teaspoon paprika 1/2 teaspoon pepper 1/4 teaspoon salt 1/4 teaspoon onion powder 1/4 teaspoon ground celery seeds 1/4 teaspoon dry mustard 4 (6-ounce) farm-raised catfish fillets 1/4 cup fat-free milk 1 tablespoon vegetable oil Nutritional Information How to Make It Step 1 Combine first 7 ingredients. Dip fish in […]
Scallops may be a little intimidating to cook at home—but trust us, once you nail the perfect sear once, you’ll be gunning to cook them any chance you get. Follow this foolproof method for perfectly seared scallops to nail the technique. Ingredients 8 (1 oz.) sea scallops 3/4 teaspoon kosher salt 1/2 teaspoon black pepper […]
Ingredients 8 bone-in, skin-on chicken thighs, trimmed (about 3 lb.) 2 teaspoons paprika 1 teaspoon kosher salt, divided 1 teaspoon black pepper, divided 2 tablespoons salted butter 1 pound large carrots, halved lengthwise and cut into 1 1/2-inch-long pieces 2 1/2 tablespoons all-purpose flour 2 cups chicken broth 4 thyme sprigs 1 lemon, sliced 3 […]
This bright and earthy braise, adapted from Paula Wolfert’s The Food of Morocco (Ecco, 2011; $45), is a regular on the cafe menu at Chez Panisse, in Berkeley. The restaurant cures its lemons the traditional way; for our shortcut, see “Speedy Preserved Meyer Lemons.” Ingredients 2 minced garlic cloves 1 teaspoon minced fresh ginger 1 […]
“Many generations of my family have considered this soup a favorite.” Doreen Parker, 55, Uxbridge, Mass. Ingredients 2 1/2 pounds cut-up whole chicken, bone-in, skin removed 6 cups low-sodium chicken broth 2 cups corn kernels, defrosted if frozen Salt and pepper 2 cups all-purpose flour 1 1/2 teaspoons baking powder 4 tablespoons unsalted butter, at […]
Scallions are used three ways: in a sauce, as a vegetable, and as a garnish. The sauce can be made a day ahead and magically transforms the simplest food into something spectacular. Try it on chicken or steak, too, or as a spread in a sandwich. Ingredients 1 small jar capers 1 cup packed chopped […]
Whole-grain wheat, rye, oats, triticale, barley, brown rice, oat bran, and flaxseed pack a punch of texture and 37g whole grains per serving. Add fresh figs if you have them on hand. Ingredients 1/2 cup plain nonfat Greek yogurt 2 ounces goat cheese 1 tablespoon fig preserves 1 serving of prepared cereal (Bob’s Red Mill […]
Don’t feel like a sandwich? Serve the steak topped with the cucumber sauce and the vegetables as a side salad. Cut the flatbread into triangles, and toast until crisp. Ingredients 1 (1-pound) flank steak 1/2 teaspoon kosher salt, divided 1/2 teaspoon garlic powder, divided 1/2 teaspoon freshly ground black pepper, divided Cooking spray 1/2 cup […]
A spicy North African-style pepper sauce amps up the flavor in these beef kebabs. Prepare the sauce up to one day ahead. Ingredients Pepper sauce: 4 red bell peppers 1/2 cup fresh cilantro leaves 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 1 1/2 teaspoons ground coriander 1 1/2 teaspoons ground cumin 1/2 […]
Hurricane Katrina and a subsequent oil spill off the coast of Louisiana renewed appreciation for our region’s seafood. This stew shows off its incomparable flavors, colors, and beauty. Ingredients 1 1/2 pounds unpeeled, medium-size raw shrimp 2 celery ribs 1 large sweet onion 2 qt. reduced-sodium fat-free chicken broth 12 ounces andouille sausage, cut into […]