Who says salad has to be boring? Not us. This shrimp-laced salad is everything but. Toss homemade croutons, shrimp, and basil into arugula and cucumber for a sensational salad tonight. Ingredients 1 portion pizza dough (from Zucchini-Ricotta Pizza) 1 1/2 tablespoons fresh thyme 1/4 cup olive oil, divided Cooking spray 2 tablespoons red wine […]
Our Western Omelet delivers the classic diner-style overstuffed package brimming with bell peppers, ham, and cheese–perfect for a light breakfast, brunch, lunch, or dinner. Ingredients 1 tablespoon water 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 4 large eggs 1 tablespoon olive oil, divided 1/2 cup (1-inch) slices onion 1/3 cup (1-inch) slices red […]
If your grill is large enough, cook two chickens at the same time to feed a larger group or just to have more leftovers for quick lunches. Refrigerate leftover chicken for up to three days. Butterflying the chicken is easier to do with strong kitchen shears than with a knife. Ingredients 1 (5-pound) roasting chicken […]
Go ahead and flag this chicken and wild rice recipe—it’s sure to become a family favorite. A pot of pure comfort, it’s a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. For convenience, we call for precooked wild rice; if you can’t find it, you can substitute 2 cups of your […]
Legumes brighten in flavor with the fresh herbs that season this salad. In Weir’s class, participants learn that the easiest way to pit a niçoise olive is to smack it with the side of a chef’s knife. Ingredients 1/4 cup red wine vinegar 1 tablespoon extravirgin olive oil 1/4 teaspoon salt 1/4 teaspoon black pepper […]
The genius trick to this unique turkey tetrazzini is using flavor-packed Cauliflower Salad in the sauce. Pureed, it becomes creamy and luscious. Any leftover turkey, or even rotisserie chicken, will work here. Ingredients 6 ounces uncooked whole-wheat spaghetti 5 teaspoons olive oil, divided 1 cup chopped yellow onion 1 (8-ounce) package white mushrooms, sliced 2 […]
Filet mignon is extra delicious with a rub of herbs and garlic. Serve this quick-fix recipe with roasted red potato wedges and steamed broccoli florets. Ingredients 2 teaspoons bottled minced garlic 1 1/2 teaspoons minced fresh basil 1 1/2 teaspoons minced fresh thyme 1 1/2 teaspoons minced fresh rosemary 1/2 teaspoon salt 1/4 teaspoon black […]
Brining the bird makes the meat incredibly juicy and tender without adding a lot of sodium—it’s the secret trick many turkey pros swear by. Line a plastic tub, large stockpot, or disposable roasting pan with the brining bag before adding the liquid and turkey. If the bird and bag won’t fit in your fridge, nestle […]
A wet brine infuses the bird with apple flavor and plumps up the meat so it won’t dry out in the oven. Brining your own turkey also lets you control the sodium from start to finish. Line a roasting pan with the brining bag before adding the liquid and the turkey so everything stays in […]
Ingredients 3 tablespoons unsalted butter 15 cups sliced yellow onion (about 4 pounds) 3/4 teaspoon black pepper 1 Honeycrisp or Pink Lady apple, peeled, quartered, and cut into julienne strips 3 thyme sprigs 2 bay leaves 1/2 cup Madeira wine or dry sherry 6 cups lower-sodium beef broth 1/2 cup apple cider 1 tablespoon sherry […]