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Content tagged with “6” (Page 10)

Green Eggs & Ham Frittata
Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with:...
Beef & Potato Salad with Smoky Chipotle
In central Mexico, this salad is a standard—served as an appetizer, main dish or taco filling. Serve it with lime...
Bacon, Egg & Asparagus Pizza
This pizza, topped with bacon, eggs and asparagus, was inspired by a wood-fired-oven pizza served at the Montpelier,...
Curried Fish
Though curried goat, chicken and shrimp are more popular in Jamaica than fish, food journalist Jacqui Sinclair’s curry...
Brothy Chinese Noodles
This dish was inspired by Chinese Dan Dan noodles—ground pork and noodles in a spicy broth. We use ground turkey and...
Chicken & Sweet Potato Stew
Here's a dinnertime warmer with a hint of spring's sweetness, designed for that day when you'd rather be...
Broccoli, Cannellini Bean & Cheddar Soup
White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job....
Zesty Wheat Berry-Black Bean Chili
This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. Feel free to add an additional...
Linguine with Escarole & Shrimp
Lots of tangy lemon, fresh tomatoes, escarole and shrimp create an incredible sauce for whole-wheat pasta. Serve with a...
Ginger-Melon Soup
Instead of cantaloupe, you may also use Persian, Crenshaw or casaba melon in this refreshing ginger-infused soup.
Iced Cucumber-Lemon Soup
You can substitute dill, cilantro or basil for the mint in this refreshing cucumber-lemon soup. An easy way to make...
Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.
Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...
Rhubarb-Strawberry Summer Pudding
Summer puddings are excellent hot-weather desserts because they do not require baking. This one pairs springs dynamic...
Rhubarb Waffles with Rhubarb Sauce
These light and crispy rhubarb waffles are made with whole-wheat flour and egg whites and topped with a sweet and tangy...
Watermelon Ice
The only thing more refreshing than a slice of watermelon is a scoop of watermelon ice. Choose seedless watermelon for...
Strawberry Ice Cream
This strawberry ice cream harbors a hint of tangy orange.
Marbled Melon Soup
Swirling soups of different colors together, in this case cantaloupe and honeydew, creates a stunning presentation.
Chinese Pork & Vegetable Hot Pot
The richly flavored red braises characteristic of Chinese cooking make warming winter meals that can be adapted to a...
Pineapple & Ham Bread Soufflé
A bread pudding-soufflé hybrid, this dish gets its inspiration from a rich, pineapple soufflé traditionally served as...
Pear & Blue Cheese Flatbread
The classic combination of pears, walnuts and blue cheese isn't just for salad. Toss the same ingredients onto...
Honeyed Rhubarb Chutney
Jalapeno peppers add a touch of heat to this sweet-tart rhubarb chutney.
Warm Dandelion Greens
Here, peppery-tasting dandelion greens are simply sautéed with olive oil and garlic and then tossed with balsamic...
Fruit Cup with Marsala Sauce
Nothing looks more handsome than a bowl of jewel-bright fruits: glistening red berries, burnished plums, blueberries...
Gooseberry Fool
Yogurt replaces most of the whipped cream of a traditional fool, and rosewater imparts a delicate hint of fragrance.
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