Speed up prep on this chicken main dish by marinating only 30 minutes. Serve with cabbage-carrot slaw. Ingredients 1/3 cup spicy brown mustard 2 tablespoons brown sugar 3 tablespoons maple syrup 2 tablespoons yellow mustard 1 tablespoon grated onion 1 tablespoon cider vinegar 2 teaspoons lower-sodium soy sauce 1/2 teaspoon black pepper 1 garlic clove, […]
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 […]
Skin-on fish holds together better on the grill—plus the skin gets deliciously crisp and lightly charred. The Strodes use Australian bacon, called bacon rashers or back bacon. Because that’s less available in the States, we recommend Canadian bacon. Ingredients 6 (3/4-ounce) pieces Canadian bacon 6 (6-ounce) skin-on ocean trout, steelhead trout, or salmon fillets 1/4 […]
Schulson reserves some marinade to serve as the sauce, saving time and uniting flavors. For extra charred flavor, cook the veggies in a cast-iron skillet directly on the grill instead of the stovetop. Ingredients 1/4 cup olive oil 2 tablespoons lower-sodium soy sauce 1 tablespoon rice vinegar 1 teaspoon chopped garlic 1 teaspoon chopped peeled […]
Remove the foil and arrange fillets over asparagus for a lovely presentation. No grill? Bake the packets at 425° for 15 minutes or until desired degree of doneness. Ingredients Cooking spray 4 (6-oz.) salmon fillets (about 1-in. thick) 2 tablespoons unsalted butter 1/4 cup chopped fresh dill 1/2 teaspoon kosher salt 1/2 teaspoon black pepper […]
Salmon’s high healthy-fat content helps it stay moist under high-heat cooking, unlike flaky fish, which might dry out. Ingredients 3 cups small fingerling potatoes, halved lengthwise 5 tablespoons olive oil, divided 1 teaspoon kosher salt, divided 3/4 teaspoon black pepper, divided 1/3 cup finely chopped red onion 1/4 cup chopped fresh flat-leaf parsley 3 tablespoons […]
Celery is such an underrated vegetable, often used as a flavor accent for soups or Thanksgiving stuffing. But it shines as the star in a salad, thanks to its fantastic crunch and naturally salty flavor. For ease and speed, we advise slicing thinly on a mandoline. To slice by hand, line up 3 stalks side-by-side […]
We give the classic cucumber, tomato, and red onion combo a hit of grassy dill for more vibrance. Instead of crumbled feta or another cheese, a dollop of cool, rich Greek yogurt is the perfect contrast (and will help to counter some of the chipotle heat in the chicken). To use up a whole package of […]
Creamy and tangy, this simple side comes together in a flash. Don’t make the salad ahead–the cucumbers will release too much water. Ingredients 1/4 cup plain low-fat yogurt 2 tablespoons coarsely chopped fresh dill 1 tablespoon coarsely chopped fresh parsley 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive oil 1 1/2 teaspoons coarsely chopped […]
A fine dice allows the salt and lemon to penetrate the vegetables and draw out their juices. The longer it sits, the better it gets. Ingredients 2 cups diced cucumber 2 cups diced tomato 1 cup diced orange bell pepper 1/2 cup chopped fresh flat-leaf parsley 2 tablespoons fresh lemon juice 1 tablespoon extra-virgin olive […]