Wehani Rice Seafood Paella
Serves 8 / Ingredient tip: Wehani, developed by Lundberg Family Farms, is a reddish-brown hybrid of Indian basmati and long-grain brown rice. In this paella, it offers a pleasing taste and texture variation when combined with short-grain brown rice...
Tilapia, Jicama, and Fennel Salad
Serves 4 / Serving tip: Sesame breadsticks are the perfect accompaniment to this hearty salad...
Lamb Moussaka with White Beans
Serves 10 / A vegetable-laden version of the Greek classic. This entire dish can be made one day ahead; cover with foil and refrigerate, then add 15 minutes to the cooking time...
Maharagwe
Serves 6 / This Kenyan staple simply means “beans” in Kiswahili. Serve over hot rice or alone with chapatti or other unleavened bread...
White Beans with Shrimp and Escarole
Serves 4 / An Italian version of stir-fry, this classic traditionally includes sausage; tempeh or extra-firm tofu make wonderful vegetarian alternatives...
Tandoori-Style Lamb Chops
Serves 4 / Don't have a tandoor brick oven in your kitchen? This marinated lamb is grilled or broiled on high heat to mimic the traditional taste...
Cashew-Coconut Korma
Serves 4 / Milder and sweeter than most Indian curries or kormas, this stewlike dish is a hit for those new to exotic flavors...
Spinach Palak
Serves 4 / Without the typical cream and cheese, this palak version is much lower in fat and calories...
Kibbeh with Apples, Walnuts, and Feta
Serves 8-10 / This vegetarian version of a traditional Eastern Mediterranean dish uses coarse cracked wheat; look for it in bulk bins...
Stuffed Acorn Squash with Black Rice, Roasted Carrots, and Dried Cherries
Serves 8 / These can be made one day ahead; cover (so the rice doesn't dry out) and reheat in a 350° oven. If you'd like additional protein, add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture before roasting...
Roasted Fingerling Potatoes with Chicken Sausage and Vegetables
Serves 4 / A satisfying, one-dish meal...
Chicken Breasts with Steam-Roasted Parsnips, Leeks, and Thyme
Serves 4 / Ingredient tip: Look for thinner parsnips; thick ones can be woody. After microwave steaming, they'll have a characteristic “parsnip” odor — this cooks off in the oven, where they become sweet and delicious...
Pasta with Wild Mushroom Sauce
Serves 6–8 / The pasta can be made using only cremini or button mushrooms, but adding a few wild mushrooms gives a more interesting flavor...
Chipotle-Dusted Steak on Autumn Greens
Serves 4 / Prep tip: When cooking the steaks, press the surface with your finger. If it leaves an impression, it's rare; if it springs back, it's medium; if it doesn't yield at all, it's well-ruined...
Roasted Squash and Sage Pita Pizzas
Serves 6 / Featuring a great combination of flavors and the easiest pizza “crust” of all time. Prep tip: Because winter squash is rock hard, it can be tricky to cut; if you're skittish about it, many grocers will do it for you....
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