This just might become one of your go-to weeknight mains. It’s incredibly easy to make, near foolproof, and a guaranteed family pleaser. It works especially well with sustainable farmed salmon, which is oilier than wild salmon. The sweet-nutty-salty sauce is a perfect match for the rich fish and tames any sort of fishy flavors the […]
INGREDIENTS FOR THE MEATBALLS 1 lb. ground beef 1/4 c. bread crumbs 1/4 c. freshly grated parmesan 1/4 c. freshly chopped parsley 1 large egg, beaten 2 cloves garlic, minced 1 tsp. kosher salt 1/2 tsp. crushed red pepper flakes FOR THE SAUCE 2 (28-oz.) cans crushed tomatoes 2 tbsp. tomato paste 1/2 yellow onion, […]
When you’re almost ready to serve, add raw fish to poach quickly. A signature dish of the West Coast, cioppino can be made with a wide variety of fish and shellfish, so feel free to experiment with your favorites. Ingredients 2 tablespoons extra-virgin olive oil 1 1/2 cups chopped onion 1 1/2 cups chopped fennel […]
The low, even heat of the slow cooker helps flavor powerhouses like miso, sesame oil, and soy sauce impart tenderizing moisture, umami depth, and savory personality to common pot roast. Ingredients Cooking spray 1 large onion, cut into 1/2-inch-thick slices 8 garlic cloves, crushed 1 1/2 teaspoons canola oil 1 (2-pound) boneless chuck roast, trimmed […]
Ingredients 1 cup firmly packed fresh flat-leaf parsley leaves 1 cup firmly packed fresh cilantro leaves 1/4 cup firmly packed fresh basil leaves 2 garlic cloves 1/2 teaspoon grated lemon rind 2 tablespoons fresh lemon juice 1/4 teaspoon crushed red pepper 4 tablespoons extra-virgin olive oil, divided 3/4 teaspoon kosher salt, divided 1 1/2 pounds […]
Tex-Mex Chicken Soup is chockful of flavor and a feast for the eyes as well with chunks of colorful tomato, black beans, corn, and cilantro. Ingredients 1 1/2 tablespoons extra-virgin olive oil 1 cup chopped onion 3 garlic cloves, minced 1 red bell pepper, chopped 1 jalapeño, seeded and minced 1 tablespoon chili powder 1 […]
INGREDIENTS: 2 pounds boneless, skinless chicken breasts 3 cups chicken broth 1 cup pineapple juice 1 cup crushed pineapple 3 cloves garlic 1 teaspoon salt 1/2 cup apricot jam 1/4 cup soy sauce 2 tablespoons teriyaki sauce 1/4 cup hoisin 1/4 teaspoon crushed red pepper flakes 1 tablespoon Wondra® flour hot cooked rice 4 chopped scallions […]
This dish gets a generous sprinkling of grated Parmesan cheese, which becomes satisfyingly rich when stirred into the kale, artichoke hearts, and baked chicken. We found that smaller chicken breasts (about 5 ounces each) will cook more easily in the time frame. Trim larger breasts and use the remaining chicken for tomorrow’s soup or stir-fry. […]
For this Pan-Roasted Fish with Mediterranean Tomato Sauce recipe, Chef Ed Kenney uses Hawaiian fish such as mahimahi and onaga (long-tailed snapper), but any type of meaty, white fish like snapper will work. Use U.S. wild-caught yellowtail snapper; avoid red snapper. Ingredients 1 1/2 tablespoons olive oil 1 1/2 teaspoons butter 2 cups chopped seeded […]
Hearty collard greens pack this pesto with vitamin K, an essential nutrient for bone health. Buttery Castelvetrano olives make any extra pesto perfect for adding big flavor to pasta and grilled cheese sandwiches; substitute any green olive if you can’t find them. Ingredients 1 cup sliced red onion Cooking spray 1 cup chopped stemmed collard […]