This chicken is wonderfully moist, with a smoky sauce that will have you firing up the grill year-round. Ingredients 1/3 cup organic ketchup 2 tablespoons water 1 tablespoon honey 2 teaspoons canned chipotle chiles in adobo sauce 2 teaspoons cider vinegar 1 teaspoon Dijon mustard 2 teaspoons garlic powder 2 teaspoons chili powder 1 teaspoon […]
The red onions develop a nice char on the grill, but they finish cooking and develop a depth and sweetness once left to steam. Drizzle any juices from the onion mixture over the grilled chicken. Fresh cilantro and zesty lime add a refreshing brightness to this light summer meal, perfect for the whole family. For […]
We turn the traditional appetizer of chicken skewers and dipping sauce into a main course by spooning the satay sauce over sliced grilled chicken breasts. This dish pairs well with Cucumber, Carrot, and Orange Salad. Ingredients 2 teaspoons light brown sugar 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon grated lime rind 1/2 […]
Great for pho beginners, this recipe is also terrific for cooks in a hurry,” writes Nguyen. “Keys to this streamlined approach include toasting spices and lightly searing ginger and green onion, which help to extract flavor fast. Poaching the chicken in the broth adds savory depth.” (The broth is a lower-sodium adaptation of Nguyen’s original. […]
Simple and bright, this is the kind of main that puts us in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the […]
This recipe takes its cue from Italian-American cooks, who know how to make fresh seasonal ingredients taste wonderful. For a hearty main dish, simply toss with whole wheat pasta. Ingredients 2 tablespoons olive oil 1/4 teaspoon crushed red pepper 2 garlic cloves, minced 1 (1-pound) bunch kale, trimmed 1 cup fat-free, lower-sodium chicken broth 1/4 […]
Dinner doesn’t get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat. You can also thin the preserves in a small saucepan over medium heat and […]
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 […]
Think of this main as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it’ll also give off less “slime” than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base. Ingredients 3 cups unsalted chicken stock (such as Swanson) 1 cup 2% reduced-fat […]
Ingredients 1 cup uncooked orzo (rice-shaped pasta) 1/2 teaspoon salt, divided 1/4 teaspoon pepper, divided 10 pitted kalamata olives, chopped 8 grape tomatoes, finely chopped 1/4 cup chopped fresh parsley 1/4 cup (1 ounce) crumbled feta cheese with basil and sun-dried tomatoes 4 teaspoons chopped fresh or 1 teaspoon dried oregano, divided 4 (4-ounce) skinless, […]
