Our finishing touches–a hit of herbs, peppery olive oil, and tangy vinegar–make these shrimp the freshest, most irresistible appetizer. Leave the tails on so guests have a handle for these tasty bites. Ingredients 1/3 cup finely chopped fresh flat-leaf parsley 1/4 cup finely chopped red onion 1 tablespoon grated lemon rind 1 tablespoon finely chopped […]
Ask for salmon fillets from the head end of the fish–the tail end is much thinner. Ingredients 1 tablespoon chopped capers, rinsed and drained 1/4 teaspoon grated lemon rind 3 tablespoons fresh lemon juice 2 tablespoons olive oil 3/4 teaspoon kosher salt, divided 1/2 teaspoon minced fresh garlic 1/8 teaspoon ground red pepper 1 (15-ounce) […]
The trick to perfect scallops is to leave them alone once they hit the pan—they’ll stick to the skillet at first then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan. Ingredients Cooking spray 1 1/2 pounds dry sea scallops, patted […]
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 […]
You can make the salmon mixture up to a day in advance. Sprinkle with chopped parsley for a more finished look. Ingredients 2 English cucumbers, peeled 1/2 cup plain fat-free Greek yogurt 1/2 cup chopped smoked salmon (about 4 ounces) 1/4 cup chopped red onion How to Make It Step 1 Trim ends off cucumbers. […]
Ingredients 1 cup Peach Dressing 1 medium English cucumber 2 pounds multicolored heirloom tomatoes, cored and cut into 1/3-in.-thick slices 3/4 cup thinly vertically sliced red onion 1/2 cup small basil leaves, divided 1 teaspoon kosher salt, divided 3/8 teaspoon freshly ground black pepper How to Make It Step 1 Place Peach Dressing in a […]
The challenge: I know it’s hands-free cooking, but why wouldn’t I just make something in my Dutch oven in a fourth the time? Our solution: Trust us—some food does fare better with even, gentle, long, low heat. Brisket is a prime example. It’ll take you about three to four hours of oven or stovetop braising […]
Ingredients 1 pound skinless, boneless chicken breast 1 teaspoon chili powder 1/2 teaspoon salt Cooking spray 1 1/4 cups (1-inch) cubed fresh pineapple (about 8 ounces), divided 2 tablespoons chopped fresh cilantro 2 tablespoons fresh orange juice 4 teaspoons apple cider vinegar 1/2 teaspoon minced habanero pepper 1 large garlic clove 1/4 cup extra-virgin olive […]
Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can’t find fish sauce, substitute low-sodium soy sauce. Ingredients 4 ounces uncooked linguine 12 ounces peeled and deveined medium shrimp 1/2 cup fresh lime juice 1 tablespoon sugar 1 tablespoon Sriracha (hot […]
Syrup provides body and a rich, sweet base to the dressing. Using a lighter syrup grade creates a more delicate vinaigrette. For even more maple punch, seek out maple-cured bacon, steering clear of products with imitation maple flavoring, which tends to taste artificial. As one online reviewer says, “Fantastic! Definitely a company worthy salad.” Ingredients […]