This slow-cooker chicken chili is a great addition to your cool weather weeknight meal rotation. Calling for a mixture of beans and hominy, this recipe boasts bold, rich flavor, something that can often be dulled in a slow cooker. Processing some of the beans in a food processor thickens the soup, lending a heartier flavor […]
Slow cooking tougher cuts of meat, such as beef brisket, gives you a meltingly tender texture. For tacos, serve the saucy barbacoa in tortillas with green and red onion, cilantro leaves, jalapeño slices, and fresh lime wedges. Ingredients 1 tablespoon finely chopped fresh oregano 1 tablespoon dark brown sugar 2 tablespoons olive oil 1 tablespoon […]
Leaving the peels on the sweet potatoes has three benefits: Prep is faster, you add more fiber, and the potatoes hold their shape better after the 7-hour simmer. Besides, the peels get so tender that you barely notice they’re there. If you’d like to change things up, try parsnips in place of the sweet potatoes; […]
Beef tenderloin is worthy splurge when you want a special entrée in less time; the cut is so meltingly tender already that it takes just 8 minutes to cook. We use the same pan to cook and glaze the carrots for easy clean up. The horseradish sauce is the tangy, creamy, pungent element this dish […]
Serve with mashed black beans. Ingredients 1 1/2 tablespoons olive oil, divided 4 teaspoons fresh lime juice, divided 1/4 teaspoon ground cumin 1/4 teaspoon hot smoked paprika 1/4 teaspoon ground red pepper 1 pound medium shrimp, peeled and deveined 1/3 cup sliced green onions 1/4 teaspoon salt, divided 1/2 teaspoon grated lime rind 1 Granny […]
Ingredients 1/2 cup 2% Greek yogurt 1 tablespoon olive oil 1 tablespoon lemon juice 1/2 teaspoon ground cumin 1/4 teaspoon ground ginger 1/4 teaspoon ground coriander 2 garlic cloves, minced 1 pound skinless, boneless chicken breasts (cut into 32 cubes) 32 (1/2-inch) slices zucchini Cooking spray 8 (8-inch) skewers 1/2 teaspoon kosher salt Fresh dill […]
Kufta is the Hebrew word for meatball, similar to Lebanese kofta or Greek kefta. Ground sumac has a reddish-purple color and lemony flavor, a great addition to spice rubs and vinaigrettes. If you can’t find it, substitute 1 teaspoon grated lemon rind. Ingredients 1/2 cup chopped onion 1/4 cup chopped fresh flat-leaf parsley 2 […]
Deviled eggs get way more interesting when the eggs are pickled in a tangy brine that also dyes them a lovely color. The brine features turmeric, an orange-fleshed root that lends the eggs golden color and a peppery taste that’s matched by curry flavors in the filling. The longer the eggs marinate in the brine, […]
Beef tenderloin steaks are often considered a special-occasion cut, but when they go on sale (or you’re ready for a splurge), this classic preparation is foolproof. Use a timer rather than turning, prodding, or overcooking the steaks, and set the timer again while they rest so you don’t slice too soon. You could also use […]
We love the contrast of the bright, herbaceous sauce with the smoky grilled chicken thighs. Ingredients 3 tablespoons olive oil, divided 2 tablespoons fresh lime juice, divided 1 tablespoon minced garlic, divided 2 teaspoons smoked paprika 1 1/2 teaspoons sugar, divided 1 teaspoon ground cumin 3/4 teaspoon kosher salt, divided 3/4 teaspoon freshly ground black […]