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Content tagged with “Comfort foods” (Page 18)

Leek, Potato & Spinach Stew
For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes,...
Vegetarian Tortilla Soup
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a...
Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes...
Stuffed Chicken Thighs Braised in Tomato Sauce
Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with the optional chicken...
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...
Hot Chile Grilled Cheese
This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like 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...
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...
Grits & Greens Casserole
Here we’ve combined two favorite Southern side dishes—grits and greens—into one casserole; it’s a natural choice to...
Rosemary-Orange Pot Roast
Not quite your mother’s pot roast... This version has the tender meat and robust gravy of childhood memories, but it is...
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...
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...
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...
Real Cornbread
This traditional cornbread is made without flour, isn't sweet and has a crumbly texture. You can change the...
Manhattan Crab Chowder
Manhattan chowder is the red kind, made with disease-fighting lycopene-rich tomatoes. This version substitutes crab for...
Chocolate Malt Ice Cream Sandwiches
Nothing conjures up childhood nostalgia like these frozen sandwiches—but forget the jangling bells on the ice cream...
Crab Quesadillas
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Make it a meal: Serve with your...
Chicken Cassoulet
A classic cassoulet takes two days to make and is larded with fat. This version keeps it simple with one skillet and a...
Cheddar-Ale Soup
Our cheese- and beer-lover's potato soup has only a fraction of the fat and sodium of a traditional recipe. We use...
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