This lightly sweet, herby puree radiates with spring flavor and color. Ingredients 8 ounces frozen green peas, thawed 3/4 cup unsalted chicken stock, divided 1 tablespoon ricotta cheese 1 tablespoon chopped fresh mint 7/8 teaspoon kosher salt, divided 2 garlic cloves 4 (6-ounce) tilapia fillets 3/4 teaspoon black pepper 1 tablespoon olive oil, divided […]
Skip the cream cheese and pepper jelly appetizer and use the red pepper jelly for something new. These sticky, yet crispy chicken wings take full advantage of the red pepper jelly flavor. The result is a hot, sweet, savory sauce with a vibrant color. Add scallions and fresh basil for an impressive festive-looking dish that […]
We give the large bone-in breasts a head start in the oven so they will be perfectly cooked by the time the vegetables are done. This cut is also rather juicy; you’ll want to drain the liquid from the pan before adding the vegetables so they can caramelize evenly. Ingredients 1 tablespoon chopped fresh sage, […]
The bell pepper sauce would be delicious over grilled vegetables or as a dip for grilled shrimp. Ingredients 4 cups chopped peeled sweet potatoes (about 1 1/4 pounds) 1/4 cup 2% reduced-fat milk 3/4 teaspoon ground coriander, divided 3/4 teaspoon ground cumin, divided 1/2 teaspoon kosher salt, divided 1/8 teaspoon ground cinnamon 1/8 teaspoon ground […]
This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment. Ingredients 4 slices center-cut bacon 2 cups thinly sliced onion 1 tablespoon water 1/2 teaspoon Mexican hot sauce (such as Cholula) or Tabasco 1 tablespoon butter Dash of sugar Cooking […]
Grill the beef tenderloin first, and then coat it in the mustard and herb mixture for bright, fresh flavors. Serve the tenderloin with grilled polenta and a simple salad. Ingredients 1 (2 1/2-pound) beef tenderloin, trimmed Cooking spray 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/3 cup finely chopped fresh parsley 2 tablespoons […]
A sautéed mix of peppers spiked with vinegar adds instant interest to the pork. Skip the poblano and use just the bell peppers if you like. Ingredients 5 teaspoons olive oil, divided 4 (6-oz.) bone-in center-cut pork loin chops 3/4 teaspoon kosher salt, divided 1/2 teaspoon black pepper 1 cup sliced red onion 5 garlic […]
A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery. Ingredients 1 tablespoon extra-virgin olive oil 1/2 cup chopped shallots 3 garlic cloves, minced 1 (8-ounce) […]
You can serve this side dish hot, but it’s also great at room temperature. Ingredients 2 tablespoons olive oil, divided 1 large onion, quartered lengthwise and thinly sliced 1 tablespoon tomato paste 2 teaspoons grated lemon rind 1 teaspoon fresh thyme leaves 3/8 teaspoon kosher salt, divided 1/4 teaspoon freshly ground black pepper 1 1/2 […]
Pull the pan off the heat as needed, while stirring, to control how fast the eggs cook. The finished omelet should be golden outside and unbrowned, while still creamy at the very center. Ingredients 1/8 teaspoon kosher salt, divided 1/8 teaspoon freshly ground black pepper, divided 4 large eggs, divided 1 teaspoon butter, divided Nutritional […]