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Content tagged with “March/April 2010” (Page 2)

Pork Chop Suey
Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon...
Lamb Burgers Topped with Mâche Salad
These juicy lamb burgers are mounded with a generous portion of greens and sandwiched on a crusty bun. Serve with...
Italian Egg-Drop Soup
Italian egg-drop soup, Stracciatella, is traditionally a light soup made with just chicken broth, eggs and herbs. We...
Hot Chile Grilled Cheese
This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the...
Hilary’s Heavenly Eggs for Two
This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over...
Hilary’s Heavenly Eggs
This unusual combination of eggs braised in tomato sauce served on crusty bread is out of this world. Also try it over...
Grilled Broccoli Rabe
Although somewhat unconventional, grilling dark leafy greens like broccoli rabe is a fun way to add subtle smokiness....
Grainy Mustard Sauce
Pass this mustard sauce at the table to top your pot roast. Spread it on bread and add leftover meat for a sandwich the...
Cube Steak with Mushroom-Sherry Sauce for Two
Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive—...
Cube Steak with Mushroom-Sherry Sauce
Cube steak is a tougher cut of meat pounded to make it tender. We like it because it cooks quickly and is inexpensive—...
Country-Style Chicken Liver Mousse
What makes this chicken liver mousse so special is its coarse texture and use of very little fat. Most recipes for...
Butterflied Grilled Chicken with a Chile-Lime Rub
A quick and efficient way to cook a whole bird on the grill is to butterfly it. This method is so popular, especially...
Broccoli Rabe with Sun-Dried Tomatoes
Sweet sun-dried tomatoes and tangy vinegar provide the perfect balance for broccoli rabe. Try it tossed with whole-...
Broccoli Rabe & Orzo Salad
Lemon, oregano and feta add zing to broccoli rabe tossed with whole-wheat orzo.
Baked Chicken with Onions & Leeks
Baking pieces of chicken is one of the easiest ways to put a meal on the table for your family. This mustard-glazed...
Asian-Inspired Chicken Soup
What is so obliging about this hearty chicken soup is that you can add any vegetables that suit your fancy: napa or...
Tortellini Primavera
This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped...
Arugula Pesto
This pesto is a great way to use fresh, flavorful spring arugula. Try tossing it with pasta, spread it on pizza instead...
Do You Eat More with Skinny Friends?
“I’ll have what she’s having.” Sound familiar? It might if you dine often with your slim friends, suggests a recent...
Watch Out for These Foods That Make You Eat More
Splurging on greasy, fatty foods can rev your appetite for days afterwards, according to recent research in the Journal...
How to Eat to Beat Climate Change
Until she started writing her latest book, Diet for a Hot Planet (Bloomsbury, 2010), activist Anna Lappé didn’t think...
Eat Low-Carbon for a Day
Want your diet to have a lower carbon footprint? Here’s a days worth of recipe ideas featuring low-carbon ingredients...
Pressure Cooker Recipes
Even though I have cooked professionally for more than 30 years, it was my Spanish teacher, Patricia, in Quito, Ecuador...
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
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