Papas rellenas (stuffed potato balls) are a traditional Spanish dish. Baked instead of fried, they’re a healthy and delicious way to make a meal out of leftover mashed potatoes. Ingredients 1 cup whole-wheat panko 2 cups leftover Mom’s Smashed Mashed Potatoes 1/2 teaspoon kosher salt, divided 2 teaspoons canola oil 1 garlic clove, minced 1/4 […]
Fingerling potatoes add some satisfying heft to a light dish of fish and veggies in a clean broth. We like the color contrast the purple potatoes lend, but any fingerlings you have will be fine. Use your most flavorful olive oil in this dish—it makes the sauce richer. A mandoline will help you shave the […]
Little fingerling potatoes are fantastic in potato salads, in part because their skin-to-flesh ratio is much smaller than big potatoes, so there’s more interesting textural difference in every bite. Like with any potato salad, one key to success is dressing the potatoes while they’re still hot so they fully absorb flavorings. Ingredients 1/4 cup extra-virgin […]
This salad is a feast for the eyes, and a welcome relief from the brown and gold tones on the Thanksgiving table. Sweet-tart blood oranges and a honey vinaigrette offset the bitter edge of the endive and radicchio (you can also use milder romaine lettuce hearts). If you can’t find blood oranges, try ruby red […]
This pretty entrée is a perfect dish for an elegant holiday dinner and certainly simpler to carve than a whole turkey. The combination of shallots and porcini soaking liquid creates a savory, earthy gravy. Ingredients 2 cups boiling water 3/4 cup dried porcini mushrooms (about 3/4 ounce) 1 tablespoon extra-virgin olive oil, divided 3 1/2 […]
Dinner-party elegance in a 20-minute dish? It’s possible, when you start with great ingredients that require little embellishment. Here, we use sea bass, a tender, mild-flavored fish with a lovely buttery quality. There are several sustainable options to choose from (Atlantic black sea bass, for one), so ask your fishmonger to ensure you’re making a […]
Sautéed lemon slices intensify the flavors of the pan sauce and make a beautiful garnish. Cook the orzo while you bread the chicken; while the chicken cooks, spread the orzo on a baking sheet to cool and to keep the grains from sticking together. Ingredients 1 cup uncooked whole-wheat orzo 3 tablespoons lemon juice, divided […]
Ingredients 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1/8 teaspoon kosher salt 1/8 teaspoon black pepper 4 cups spring mix 3/4 cup sliced watermelon or other radishes 1/4 cup shaved Parmesan cheese How to Make It Combine olive oil, lemon juice, salt, and pepper in a large bowl, stirring with a whisk. […]
Ingredients 1 1/3 cups thawed frozen green peas 1/2 cup chopped fresh flat-leaf parsley 1/2 cup tahini 1/4 cup warm water 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon juice 3/4 teaspoon kosher salt 2 garlic cloves, chopped Raw vegetables How to Make It Place peas, parsley, tahini, 1/4 cup warm water, olive oil, […]
Ingredients 2 tablespoons canola oil 2 1/2 cups shiitake mushroom caps, cut into 1/2-in. pieces 1 teaspoon kosher salt, divided 1 1/2 cups finely chopped green onions, divided 7 garlic cloves, minced, divided 1/4 cup unsalted chicken stock 2 tablespoons oyster sauce 1 tablespoon sesame oil 4 teaspoons sugar 1 pound ground turkey 1/2 pound […]