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Content tagged with “4” (Page 17)

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...
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
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....
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—...
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.
Turkey Cutlets with Rhubarb Chutney
Try rhubarb in this tangy chutney with golden raisins and fresh ginger, served with turkey. You can also pair the sauce...
Creamy Watercress Soup
Classic steakhouse flavors—horseradish, watercress and blue cheese—are combined in this pureed soup. The spicy, bold...
Quick Pork & Chile Stew
The potatoes in this quick, Tex-Mex-style pork stew are cooked until they are falling apart to add body to the stew....
Roasted Cauliflower with Blue Cheese Vinaigrette
Cauliflower roasted in big chunks is delicious and the quick blue cheese vinaigrette makes it special. Try it as a side...
Black Bean Soup
This is a zippy Southwestern-flavored black bean soup. We make it with canned beans so it comes together in minutes. If...
Chinese Braised Mushrooms & Tofu
Ma Po Tofu, a classic dish from the Sichuan province of China, inspired this recipe. The original is made with soft...
Mustard-Maple Pork Tenderloin
Pork tenderloin is about as lean as it comes so it's a great healthy option, but it shouldn't be overcooked...
Stuffed Chard with Fresh Marinara
Reminiscent of the stuffed cabbage of yore, the mild flavor of chard makes these beef-stuffed rolls perfect for the...
Potato Galette
Thinly sliced potatoes are tossed with oil, salt and pepper then baked to crispy perfection in this pretty side dish.
Beef, Watercress & Roquefort Burgers
Roquefort cheese, peppery watercress and succulent beef create a deliciously bold burger that meat lovers will rave...
Orzo & Toasted Barley
Orzo is a small, rice-shaped pasta. To add a little color and texture, the barley is lightly toasted beforehand.
Spaghetti with Clam Sauce
We use whole baby clams, chopped plum tomatoes and lots of fresh herbs to create a delicious clam sauce for pasta that...
Salmon in Rice-Paper Wrappers
Rice papers are handy wrappers, commonly used in Vietnamese cooking. You can buy them at Asian markets or large...
Sauteed Cherry Tomatoes with Chives
Cherry tomatoes hit the pan sizzling for this fresh-tasting, easy side dish.
New Potatoes & Sugar Snap Peas
Fragrant with fresh mint, this one-pot side dish will have everyone thinking spring.
Cucumber Salad
Sliced cucumbers tossed with rice-wine vinegar make for a refreshing and simple summer salad.
Basic Green Salad with Vinaigrette
Make a larger batch of this basic vinaigrette to have on hand for salads throughout the week.
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