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Content tagged with “1 hour or less” (Page 4)

Herbed Salsa with Grilled Chicken
This fresh tomato salsa, which doubles as a marinade for grilled chicken, is packed with flavor from lots of fresh...
Summer Tomato, Onion & Cucumber Salad
Fresh wedges of tomato, thinly sliced onion and sliced cucumber dressed simply with vinegar and oil makes the most...
Half-Hour Chili
This truly tasty half-hour vegetarian chili is made possible by using convenient canned beans and tomatoes (no pantry...
Red-Cooked Tofu with Mushrooms
“Red-cooking” is a traditional Chinese braising technique, using soy sauce, that turns the food a gorgeous reddish...
Vegan Migas
Crumbled soft tofu is often used to make satisfying, egg-free scrambles so it’s a natural for a vegan interpretation of...
Nutty Pimiento Cheese Balls
These bite-size pimiento cheese balls from Jamie and Bobby Deen are a huge hit with kids (of all ages). They’re the...
Apricot Grunt
Grunts, also known as slumps, are cousins to the cobbler—they too feature a biscuit topping, but unlike the cobbler,...
Peach, Rhubarb & Ginger Crisp
In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped...
Chicken with Creamy Braised Leeks
A touch of heavy cream, a few garlic cloves and thyme sprigs round out the flavor of tender braised leeks with chicken...
Orange-Walnut Salad with Chicken
Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along...
Smoky Artichoke-Sardine Salad
Smoked paprika and sherry vinegar add Spanish flair to the dressing of this artichoke-and-sardine salad. Try this salad...
Asparagus-Goat Cheese Soufflés
Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a...
Panko-Crusted Asparagus Spears
Warm from the oven, these crunchy asparagus spears make a tasty side dish or cocktail nibble. Before being coated in...
Leek & Pancetta Risotto
Sizzled pancetta gives this creamy leek risotto great flavor and a bit of added crispy texture. We add a splash of wine...
Green Risotto
Serve this pretty, pesto-flavored risotto alongside roasted chicken or pork roast or serve with a big salad for a light...
Basic Risotto
Slowly adding hot broth to arborio rice helps release the starch from the rice, giving risotto its characteristic silky...
Eggplant & Chickpea Baked Pasta
Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint...
Lemon-Rosemary Turkey Meatballs
Lemon and rosemary flavor both these turkey meatballs and their velvety-rich sauce. Thyme can be used instead of the...
Creamy Preserved Lemon Sauce
Try this tartar sauce-inspired lemony herb sauce with pan-fried fish, on a fish sandwich or with roasted chicken. For...
Curried Cashews
These curried cashews are impossibly addictive—every time we made them in the Test Kitchen they disappeared in a flash...
Chile-Lime Peanuts
These spicy nuts were inspired by ones sold by street vendors across Mexico. If you can only find salted peanuts, omit...
Five-Spice Pistachios
Chinese five-spice powder is a blend of cinnamon, cloves, fennel seed, star anise and Szechuan peppercorns; it adds...
Winter Salad with Roasted Squash & Pomegranate Vinaigrette
In a combination of gorgeous colors, textures and tastes, this salad stars radicchio, frisee, pomegranate seeds and...
Paprika & Red Pepper Soup with Pistachio Puree
Richly satisfying, this luscious-looking soup made with red bell peppers gets a touch of heat from Thai chile. For an...
Carrot Soup
This easy carrot soup is a great way to use up a bag of carrots that were forgotten in your produce drawer.
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