Ingredients 2 pounds russet potatoes, peeled and cubed 1.13 ounces all-purpose flour (about 1/4 cup) 2 cups 2% reduced-fat milk 1 cup unsalted chicken stock (such as Swanson) 3/4 cup light sour cream 1 1/4 teaspoons kosher salt 1/2 teaspoon black pepper 2 1/2 ounces sharp Cheddar cheese, shredded (about 2/3 cup) 6 center-cut bacon […]
Ingredients 1 tablespoon olive oil 2 1/2 pounds onion, sliced 2 tablespoons chopped fresh thyme 3/4 teaspoon kosher salt 1/4 teaspoon black pepper 1/2 (14.1-ounce) package refrigerated pie dough (such as Pillsbury) 1/4 cup (1 ounce) crumbled reduced-fat feta cheese 1/4 cup (1 ounce) shredded reduced-fat Swiss cheese 1 large egg, lightly beaten How to […]
This quick-cooking dish offers a nice balance of savory and sweet tastes. Serve with a side of simple roasted Brussels sprouts for a special meal that’s full of fall flavors. Ingredients 4 (4-ounce) boneless center-cut loin pork chops, trimmed 1/2 cup (2 ounces) crumbled blue cheese 1/2 teaspoon kosher salt, divided 1/2 teaspoon freshly ground […]
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 […]
Spaghetti squash is a favorite ingredient for those seeking a lower-carb, gluten-free alternative to pasta. If you’ve cooked it before, you’ve likely cut it in half lengthwise to form two “boats.” And while that method works just fine, it disregards the way the strands grow inside the squash—in circles around the width of the squash. […]
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. […]
This classic French soup is traditionally finished with a dollop of pistou, a nut-free version of pesto, though leftover or store-bought refrigerated pesto is also delicious here. Don’t rinse the canned beans after draining; any remaining starches will help bring the soup together. To save time, look for prechopped onion, celery, and carrot in the […]
A great stir-fry needs only 2 or 3 vegetables as the base; any more would slow cooking and interfere with the sear, or keep other elements from shining through. Use vegetables with bold, contrasting colors (green snow peas, green beans, or broccoli florets; red bell pepper; and yellow squash). We love lean, flavorful pork tenderloin […]
We’ve taken everything there is to love about chicken potpies and made them into portable hand pies. Our version hits all the flaky, creamy notes of the classic but with an extra dose of veggies and hearty addition of whole grains. Sturdy enough to eat on-the-go, these homey hand pies pass the test for convenient […]
OK, so technically we can’t call this a gumbo because there is no roux. But it certainly tastes like a gumbo, right down to the Cajun trinity of onion, celery, and green bell pepper. Serve with a crusty baguette for mopping up every last delicious drop. Ingredients 1 teaspoon canola oil 12 ounces skinless, boneless […]