Ingredients 2 poblano peppers 1 large red bell pepper 3/4 cup thinly vertically sliced yellow onion 2 tablespoons olive oil 1 3/4 pounds sugar pumpkin or kabocha squash, seeded, peeled, and cut into 1/3-in.-thick wedges 2 large Yukon Gold potatoes (about 1 1/4 lb.), peeled and thinly sliced 2 garlic cloves, minced 2 tablespoons all-purpose […]
Your family will love this fun departure from the Italian classic—and you’ll love its ease and simplicity. Want to make it in an Instant Pot? Get the recipe here. Ingredients 1 pound 90% lean ground chuck 8 ounces cremini mushrooms, quartered 1 cup chopped yellow onion 1 cup chopped red bell pepper 2 garlic cloves, […]
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; […]
This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Thai crunch bowl must-haves such as thinly steamed edamame, shredded red cabbage, and broiled salmon top brown rice. Ingredients 2/3 cup cooked quinoa 2 tablespoons matchstick-cut carrot 2 tablespoons chopped red bell pepper […]
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; […]
A true paella requires time and several ingredients; this deconstructed version is ready in 20 minutes and uses just five ingredients. We swap expensive saffron for turmeric to achieve the classic yellow color, and bloom the spice in hot oil before sautéeing the other ingredients. We stick to fresh shrimp as the main protein (many […]
Garden fresh summer vegetables will make this Frittata a special breakfast or brunch treat. Ingredients 1 1/2 tablespoons olive oil 1 cup diced zucchini 1/2 cup chopped red bell pepper 1/3 cup chopped onion 1 tablespoon chopped fresh thyme 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 2 garlic cloves, minced 1/2 […]
Make sure the cast-iron skillet is hot before adding the steaks so that they get a nicely browned crust on both sides. We like both red and orange peppers, though just one color will work. Ingredients 2 teaspoons olive oil 1/4 cup sliced onion 2 garlic cloves, sliced 1 small red bell pepper, sliced 1 […]
The marinade of fish sauce and grated red onion gives intense flavor to the steak, tenderizes the meat, and results in a slightly caramelized crust. Use your largest sauté pan (preferably 14-inch so that the vegetables and steak have room to caramelize and cook quickly) or a large wok. Ingredients 1 pound skirt steak, halved […]
The white balsamic won’t discolor the shrimp or bright veggies. For something a little sharper, substitute white wine vinegar. Ingredients 4 cups loosely packed baby arugula 1 cup (1/4 x 3-inch) julienne-cut red bell pepper 1/2 cup matchstick-cut carrot 3 tablespoons extra-virgin olive oil, divided 2 teaspoons minced fresh rosemary 1/2 teaspoon crushed red pepper […]