This soup is perfect for ushering in fall: It’s hearty enough for the beginning of soup season, yet brothy and veggie-packed so that it doesn’t feel too heavy. Pair it with a slaw or kale side salad and crusty whole-grain bread for a light, satisfying dinner. This recipe is ideal for a weekend, when you […]
Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need. Ingredients 2 tablespoons hoisin sauce 1 tablespoon sugar 1 tablespoon water 1 tablespoon fish […]
When you’re out shopping for eggs or chicken, do you make a point of looking for “free-range” on the label? Many people are willing to pay extra for free-range eggs because they believe it means the animal has a better life. You might picture chickens frolicking in an open, grassy field, pecking around and enjoying […]
As a variation, you could grill the chicken thighs–a little charring would complement the sauce. No mortar and pestle? Process the paste base in a mini chopper. Ingredients Cooking spray 8 skinless, boneless chicken thighs (about 2 pounds) 1/2 teaspoon kosher salt, divided 2 tablespoons finely chopped shallots 1 large garlic clove, minced 1/3 cup […]
Think of gochujang as Korean steak sauce, adding savory depth to the chicken. You can find it at many supermarkets, or substitute equal parts Sriracha and white/yellow miso (soybean paste). Ingredients 2 1/2 tablespoons lower-sodiumoy sasuce 2 tablespoons dark brown sugar 1 1/2 tablespoons dark sesame oil 1 tablespoon gochujang sauce (such as Annie Chun’s) […]
Sneak another veg into the potatoes with our green dressing that has peas and spinach. This recipe’s a time-saver, too: A quick sear and a sprinkle of panko cuts prep and cook time in half compared to breading and baking. Serve with Chili-Lime Corn. Ingredients 4 (5-oz.) skin-on, bone-in chicken thighs 3 tablespoons canola […]
Look for aji amarillo paste, a spicy Peruvian seasoning made from yellow chile peppers, in Latin markets. It’s wonderful in marinades and meat rubs. Ingredients 1/2 cup white vinegar, divided 2 tablespoons aji amarillo paste 2 1/2 teaspoons ground cumin, divided 1 teaspoon freshly ground black pepper 1/2 teaspoon kosher salt 6 garlic cloves 3 […]
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 […]
Think of this saucy chicken stew as a Mexican twist on Italian food, especially when served over creamy polenta. Poblano chiles become smoky and lose some of their intensity when broiled until blackened and tender. Wrap the peppers in the same foil used to line the pan and let stand so that the steam can […]
Chicken soup soothes the soul (not a scientific fact yet, but it may as well be). Here we infuse the broth with fragrant curry paste, fresh ginger, and cilantro to wake up the senses. If you’re looking to clear congestion, add a few slices of fresh jalapeño to the stock mixture while it simmers. Remember […]