Pesto is a great big-batch sauce for using up a mix of herbs and greens, but it tends to go army-green if made ahead. We quickly blanch spinach and basil to preserve the color without diluting flavor, then bump up the green with fresh parsley. A little chopped tomato adds moisture and mild acidity. Be […]
Mellow, slightly sweet, and devoid of the overt fishy flavor that’s polarizing for so many, cod is a widely favored fish that’s perfect for pairing with a show-stopping sauce or topping like this tomato-balsamic jam. Diced pancetta provides a salty counterpart to the sweet onion, tomatoes, vinegar, and honey and gives the jam complexity. Garnish […]
The challenge: Everything I make in the slow cooker turns into mush. Our solution: Choose ingredients wisely, understanding that some simply aren’t meant cook that long—especially delicate vegetables and many lean, boneless cuts of meat and poultry. Here, whole-grain hulled barley works perfectly, cooking to a pleasantly firm, chewy texture after eight hours. Pearled barley, […]
n under 20 minutes, you can serve up perfectly cooked salmon fillets—with irresistibly crispy skin—and a hefty serving of lightly dressed vegetables. The peas and asparagus blanch briefly to retain their crunch and keep their flavors vibrant. No need to thaw the frozen peas; they’ll thaw almost immediately when they plunge into the boiling water. […]
Beyond a sauce, pesto makes a fantastic binder for crispy-crusted chicken. It also serves as the creamy contrast to the crunchy Parmesan and panko topper. For a vegetarian option, sear portobello mushroom caps, top side down, until browned. Fill each mushroom with about 11/2 tablespoons pesto, sprinkle with panko mixture, and broil. The cherry tomatoes […]
Fresh, flavorful, veggie-packed, and ready in a 10-minute snap—now that’s a meal we can stand behind! Hummus delivers a winning combo of protein and healthy fat for staying power, while fresh bell peppers and spinach provide a satisfying crunch. Tomato-and-basil feta cheese adds a kick of salty tang and Mediterranean flair. Make this wrap the […]
Parcook the tilapia before slathering on the sauce to brown it slightly. Look for fillets with even thickness, but if you can’t find them, fold the thin end of the fillet under itself to encourage even cooking. Serve this with a New Zealand Sauvignon Blanc or American Pinot Gris–both pick up on the floral and […]
2 1/2 pounds flank steak (or London Broil) 2 tablespoons balsamic vinegar (I like Fini Balsamic Vinegar) 2 tablespoons fresh lemon juice 1 tablespoon dijon mustard 1 tablespoon worcestershire sauce 1 tablespoon garlic (finely minced fresh) dried oregano (1/2 tsp.) dried basil (1/2 tsp.) dried thyme (1/2 tsp.) 1 teaspoon paprika (smoked, or paprika) cayenne pepper (original recipe had, which i stopped […]
Hangar steak is a cut you need to use more. It is incredibly tender, with a fantastically rich, beefy flavor and open texture that takes well to seasonings. It might be a little tricky to find (we picked it up at our local Whole Foods), but it is worth seeking out for a special steak […]
This hearty supper salad is a lean-protein powerhouse thanks to chicken, chickpeas, and edamame; the parsley pesto delivers bone-boosting vitamin K. Pick up frozen shelled edamame to make this meal extra speedy. Ingredients 2 cups packed fresh flat-leaf parsley leaves (from 1 bunch) 1 cup fresh baby spinach 2 tablespoons fresh lemon juice 1 tablespoon […]