You can make this raw, root vegetable slaw up to four days before you plan to eat it.
Author: Magdalena Wszelaki
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry...
Author: Rhoda Boone
Tasty, and healthy, too: Coconut water is high in potassium and other electrolytes. And Flaxseeds are a good source of beneficial omega-3s.
Author: Janet Taylor McCracken
Of all the easy additions to stir-fries, fermented black beans are among the best. They give a special flavor and look, and the technique is effortless. Furthermore, a year's supply of black beans will...
Author: Mark Bittman
This recipe calls for medium curry powder, but it's flexible. If the one you have is mild or very spicy, adjust the heat level with more, or less, red pepper flakes.
Author: Yotam Ottolenghi
Achieve all the flavors of slow-simmered chili in just 30 minutes with the help of a few pantry staples.
Author: Rhoda Boone
To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer basket along with spring vegetables for a seasonal warm salad-it's a whole new take on a one-pot dinner.
Author: Anna Stockwell
This summery, Greek-inspired dinner comes together in a snap with the help of a grill basket.
Author: Anna Stockwell
Pull the eggs off the heat when they still look a little loose; carryover cooking will do the rest.
Author: Meghan Sutherland
This warming vegetarian one-pot stew comes together fast, thanks to quick-cooking split lentils and pearled couscous, along with protein-packed canned chickpeas. Finish it off with an array of toppings,...
Author: Katherine Sacks
Yogurt gets used in two ways in this simple dinner party-worthy chicken dish: as a tenderizing marinade and mixed with the pan juices to create a rich sauce for serving.
Author: Anna Stockwell
Frozen cherries are the star in a vibrant, herby pan sauce that is made while the lightly spiced pork tenderloin rests.
Author: Mindy Fox
Tame spicy baked salmon with a sweet pineapple-bell pepper salsa. Want to ramp up the heat even more? Leave the seeds in the jalapeño.
Author: Katrina Scott
Sautéed squash eventually gets jammy and saucy if cooked long enough, ideal as a way to coat big pieces of pasta.
Author: Chris Morocco
Try this creamy cauliflower purée instead of mashed potatoes-it's more nutritious, lower-carb, and just as delicious.
Author: Rhoda Boone
Roasted cauliflower has a nutty, sweet flavor that's hard to resist. My son has eaten it two or three times a week since he was three years old-that's a lot of cauliflower! To avoid a rut, I've added various...
Author: Athena Calderone
Switch this up to suit your preferences, but try to always include a mix of cooked and raw vegetables for the best textures.
Author: Anna Stockwell
Use leftovers for sandwiches the next day: Place shredded chicken, garbanzos, and tomatoes in a pita bread and top with the yogurt sauce.
Author: Bon Appétit Test Kitchen
Few side dishes are better on a cool fall evening than roasted acorn squash sweetened with just a little honey and made even mellower with nutmeg and fresh sage leaves. When I catch a whiff of it coming...
Author: Art Smith
Leftover rice and canned black beans makes this recipe quick and easy to throw together at the start the day.
Author: Darshana Thacker
Any chewy grain, such as wheat berries, farro, or even brown rice, can replace the barley.
Author: Chris Morocco
You don't need a culinary school degree to cook fish with skin as crunchy as a potato chip. Grab your nonstick skillet, start the fish skin side down, and slowly raise the heat. The skin will lie flat,...
Author: Chris Morocco
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.
Author: Rhoda Boone
Inspired by classic Greek flavors, this warm salad is balanced with zesty lemon and feta and sweet tender salmon and spring vegetables.
Author: Anna Stockwell
Oyster sauce gives this chicken stir-fry richer flavor, but you don't have to make a special trip to get it if you don't have it. Get the recipe.
Author: Chris Morocco
Vegetarian mains don't have to take an hour to prepare. Warm feta, crispy chickpeas, and wilted hearty greens become a fork-and-knife entrée in about 30 minutes.
Author: Chris Morocco
This quick recipe is best enjoyed on a hot summer day. It's a simple soup made with locally grown ingredients and tastes exquisite in the balmy July heat.
Author: Dr. Rupy Aujla
This ticks all the boxes for a healthy dessert. The mixture of oats, almonds, berries, dates, and cinnamon creates the perfect sustained energy-releasing treat that packs a hefty nutritional punch.
Author: Lorraine Pascale
With the nearly year-round availability of zucchini and cherry and grape tomatoes, this dish brings color and flavor to the table any time you'd like. Just be sure to choose a firm, light-flesh fish that...
Author: Mindy Hermann, RDN
This pasta is so packed with vegetables and shrimp that it's a complete, satiating meal-despite using half the normal serving size of noodles.
Author: Anna Stockwell
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
Author: Katherine Sacks
Our idea of salad for dinner in the height of summer means minimal cooking, lots of fresh greens, and enough protein to feel filling. Here, that means quickly blanched green beans, canned white beans,...
Author: Anna Stockwell
A vegetarian pasta dinner that's full of so much fresh arugula, it almost feels like eating a salad. In a good way.
Author: Anna Stockwell
The rich and zesty pan sauce is what makes this simple, seasonal supper something you'll want to eat again and again.
Author: Anna Stockwell
Down South, we call this a sitting salad. It can sit on the summer picnic table without wilting, so it's the perfect potluck dish.
Author: Carla Hall
Squeezing the tofu to get rid of as much water as possible primes it to soak up oil, spices, and, in a word, flavor.
Author: Chris Morocco
The first time we ran a recipe for slow-cooked salmon poached in olive oil, surrounded by fennel and citrus slices, and casually pulled apart, readers swooned. We swooned! It became an instant, oft-imitated...
Author: Molly Baz
This modern take on the classic Middle Eastern bulgur and herb salad swaps grains for cauliflower "rice," making it nutritious and gluten-free. Serve it as a side dish for roasted or grilled meats or mix...
Author: Katherine Sacks
Cider vinegar, honey, and bone broth mixed with fresh or frozen cherries makes a sweet, sour, and deeply savory sauce that pairs well with easy broiled lamb chops.
Author: Amy Myers, MD
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
Turkey Chili
Combine nutty whole-spaghetti with heart broccoli and chickpeas for a healthier weeknight pasta.
Cooked, puréed zucchini adds rich, creamy body to this easy, summery soup.
Author: Amy Myers, MD
Mixing toasted coconut into your coffee grounds before brewing creates a pleasant coconut flavor without any added syrups. If you're in the habit of buying an iced coffee from a shop every day, this economical...
Author: Kat Boytsova
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any takeout.
Author: Anna Stockwell
Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.
Author: Bruce Weinstein
This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with...
Author: David Tamarkin
When I put these ingredients in my rice cooker, I knew the flavors would complement each other, but I wondered what the dish would look like. It was lovely! The soft, melting goat cheese mingled with the...
Author: Diane Phillips
Mariani uses various heirloom cucumbers for this savory-sweet salad; if you can find them, flaunt them. If not, just use a mix of mini and English hothouse cucumbers, which are available year-round.
Author: Kelly Mariani