This meatless meal is hearty and satisfying, thanks to a harmonious blend of flavors and textures. The creamy yolk of the poached egg dresses the earthy lentils and rice, while caramelized onions add just a hint of sweet to the meal.
We erroneously believed that the constant stirring caused the starches to slough off the exterior of the rice and form the lovely creamy foundation. It turns out the starches develop with no stirring at all!
Salmon is such a rich fish that it can stand up to the piquant bite of the ginger, sweet acidity of the tomato, and heat of the jalapeño in this sauce.
You either love it or you hate it but carrot cake is never going out of style. One bite of this cake just might win you over if you are not a fan of carrot cake. It’s rich, moist, and full of great flavor. When covered with a creamy goat cheese frosting or traditional cream cheese frosting it is hard to resist. Applesauce can be substituted for pineapple and if you are allergic to walnuts they can be omitted from the recipe.
A modern take on a soul food staple – cauliflower rice is a great way to make any meal veggie-packed. Add dried cranberries and roasted butternut squash to give this dish a holiday spin.
Portobello Enchilada Skillet Pie – Toasted tortillas layered with green enchilada sauce, pepper jack cheese, portobello mushrooms and melted with queso fresco. Top with all your favorite fixings and this easy dish will quickly become your summer favorite.
Everything you love about your favorite Mexican breakfast—or lunch, brunch, or dinner!—in a cozy, comforting bowl.
While we usually think of tarte tatin as a sweet skillet-roasted dessert, this wonderfully savory version was inspired by late summer tomatoes. The tomatoes are cooked in an intriguing sherry vinegar-based caramel, topped with a classic piecrust dough, (puff pastry makes a great stand in) and baked until the tomatoes burst with flavor and the crust turns golden. The tart is then inverted on to a platter and served with a dollop of umami-rich creamy anchovy mayonnaise.
Simplify weeknight dinner with a chicken and potato sheet pan meal using fresh and flavorful ingredients. This will be your new go-to dinner that’s the perfect amount of food for a family of four! Best of all, you’ll enjoy the easy cleanup.
If you’ve read any article about how to cook a good steak, chances are you know the importance of letting meat rest once it has cooked: 10 minutes at a minimum. Slice the skirt steak against the grain, and serve it with plenty of your fresh, summery, bright sauce spooned over top.
Fresh spinach makes a delicious, simple, healthful basis for a quick blender pesto that allows you to get this delicious dinner on the table in less than 20 minutes.
Make your entire dinner in one pot—you don’t even need to drain the pasta! In fact, by cooking the pasta in the pot with the sausage and tomatoes, the pasta absorbs even more flavor.
This sophisticated yet easy appetizer is a great party offering. Whether gluten-free or calorie conscious, these flavor-packed Endive Spears with Sautéed Sweet Potatoes and Bacon will not disappoint!
Soft, sturdy cream biscuits are the basis for this incredibly flavorful side dish stuffing, aka dressing. The biscuits may be made several days ahead and allowed to sit out at room temperature, and the dressing may be made 1-2 days in advance with absolutely no loss of flavor or texture.
These crave-worthy Loaded Skillet Mashed Potatoes are the perfect when you have leftover mashed potatoes. In fact, they are so good; you will find yourself making extra potatoes often!
I became obsessed with creating the perfect pumpkin pie and made at least a half dozen variations. My testers and I agreed it was time to stop when we tasted this one with its miracle of an eggless custard filling that’s both sweet and spicy. And if you were wondering, there is absolutely no taste at all of tofu.
Not only do shishito peppers make a tasty nibble to serve with drinks or before you sit down for dinner, they are also a lot of fun: it is said that 1 in 20 of the peppers is spicy hot, although we can’t verify the exact proportion in any given batch.
Yellow squash (and a little zucchini for color) are the basis for the classic squash casserole. We’ve added the golden crunch of parmesan-panko bread crumb topping and added Swiss cheese to the cheddar for a little nutty flavor.
The cauliflower crumb crust adds welcome crunchy texture and lovely buttery-parmesan flavor (with no bread!) to creamy mashed potatoes.