Serve these hearty sandwiches with a side of crisp carrot and celery sticks and light ranch dressing for dipping. Make breadcrumbs with the parts of pita you cut off by pulsing in a food processor; freeze for a couple of months. Ingredients 3 tablespoons red wine vinegar, divided 4 teaspoons extra-virgin olive oil, divided 1 […]
Grated ginger and lemongrass give this traditional chicken noodle soup an international flair. Feel free to add extra vegetables such as mushrooms, peas, or carrots. Ingredients 1 tablespoon vegetable oil 1 tablespoon bottled minced garlic 1 tablespoon bottled grated ginger 2 stalks fresh lemongrass, peeled 2 cups water 2 (14-ounce) cans fat-free, less-sodium chicken broth […]
Serve a simple steak dinner topped with a peppery veggie-and-cheese relish. Pepperoncini peppers are yellow, wrinkled, and slightly spicy; we use both the chopped pickled pepper and pickling liquid to flavor the crunchy relish. Ingredients 1 (1-pound) flank steak, trimmed 1 tablespoon bottled minced garlic 1/2 teaspoon salt 1/4 teaspoon black pepper Cooking spray 1 […]
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions. Ingredients 1 tablespoon olive oil, divided 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon dried thyme 4 (6-ounce) skinless, boneless chicken breasts […]
Ingredients 2 ounces French bread, cut into 1/2-inch cubes (about 2 cups) Cooking spray 2 (8-ounce) skinless, boneless chicken breast halves, halved lengthwise 1/2 teaspoon black pepper, divided 2 tablespoons white wine vinegar 2 tablespoons olive oil 1 teaspoon bottled minced garlic 1 teaspoon Dijon mustard 1/2 teaspoon anchovy paste 6 cups chopped romaine lettuce […]
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 […]
Chipotle chile powder adds smoky heat to Citrus-Glazed Shrimp with Cilantro Rice. Ingredients Rice: 1 cup long-grain white rice 1/4 cup chopped fresh cilantro 1 tablespoon olive oil 1/2 teaspoon ground cumin 1/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1 (4-ounce) can chopped green chiles, drained Shrimp: 1 pound large shrimp, peeled […]
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 […]
We turned up the the flavor with this Chinese-style barbecue dish of Grilled Eggplant and Tofu Steaks with Sticky Hoisin Glaze. This vegetarian dish captures the essence of great barbecue without relying on meat. Ingredients 1 (14-ounce) package extra-firm tofu, drained 1/3 cup ketchup 3 tablespoons hoisin sauce 1 1/2 tablespoons lower-sodium soy sauce 1 […]
Simple and bright, this is the kind of main that puts us in the mood for spring. If you’ve never thrown fresh lemons on the grill, try it: The slight edge of char intensifies their tartness, and they look gorgeous. The marinade is more of a wet rub since the chicken goes straight to the […]