This wholesome sweet-and-sour soup combines beef, caraway seeds, sweet paprika and cabbage–ingredients that star in a number of German dishes. It is particularly nice served with crusty rye bread. For an even heartier soup, add diced cooked potatoes along with the cabbage. Ingredients 1 tablespoon canola oil 1 pound lean (90% or leaner) ground beef […]
Using an oven-safe skillet (like cast iron) allows you to take this healthy homemade potpie from stovetop to oven without dirtying extra pans. A quick drop-biscuit topping made with white whole-wheat flour adds 2g fiber per serving and cuts the sodium in half compared to using refrigerated biscuit dough. Ingredients 1 tablespoon extra-virgin olive oil […]
This creamy lemon and dill skillet chicken recipe is a true crowd-pleaser and makes for a perfect weeknight dinner. Chicken cutlets cook quickly, taking this recipe from skillet to table in only 20 minutes. The drippings and fond from the pan are at the heart of the tangy, vibrant pan sauce that you serve with […]
Shaving the vegetables for this easy salad recipe makes them deliciously tender-crisp without having to cook anything and helps them stand up to the bright homemade vinaigrette and salty Parmesan cheese. Ingredients 6 tablespoons olive oil 3 tablespoons red-wine vinegar 1 ½ tablespoons minced shallot 1 tablespoon Dijon mustard 2 teaspoons chopped fresh thyme ½ […]
Swiss rösti are traditionally made with only potatoes, but you can use other veggies, too, particularly parts of ones you may typically discard: cabbage and cauliflower cores, broccoli stems and the ribs of dark leafy greens. Poached eggs give the dish staying power. Ingredients 3 cups grated firm vegetables, such as cabbage and cauliflower cores, […]
Heat control is crucial here. Too much heat, and the whites will toughen and brown at the edges. Not enough, and the yolks will cook partway through by the time the whites are set. Listen to the pan, and watch the whites for cues that your pan is properly heated. We use a little extra […]
Picadillo, with its lively sweet-and-sour taste, is a classic Cuban dish that almost every family has a version of. It’s traditionally made with ground beef, but because beef is expensive and in very short supply, Cubans use pork instead in this easy recipe. Picadillo is a great party dish, since it reheats well. Serve with […]
Pork tenderloin just got even better with the addition of a crispy layer of bacon. Ingredients ¼ cup cherry preserves, large pieces snipped 1 teaspoon red wine vinegar 1 pound natural pork tenderloin 10 slices lower sodium, less fat bacon 1 tablespoon olive oil 8 ounces green beans, trimmed if desired ¼ cup reduced-sodium chicken […]
Spicy greens like arugula or mizuna complement the mild heat from the shichimi togarashi that coats these easy pork chops, but any mix of greens will work well. Grated Asian pears add a sweet note to this zippy salad. If you can’t get your hands on them, firm unripe Anjou pears can easily take their […]
Enjoy this elevated take on pork chops and applesauce. Serve caramelized chops and apple slices with tender green beans drizzled with a cider syrup. Even better? It’s ready in 25 minutes. Ingredients 1 tablespoon minced fresh sage, plus more for garnish ½ teaspoon paprika ¼ teaspoon salt plus a pinch, divided ¼ teaspoon ground pepper, […]