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Content tagged with “1 hour or less” (Page 5)

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.
Mashed Potatoes & Turnips with Greens
This boldly-flavored mash combines turnips with potatoes and adds broccoli rabe for a bold splash of color.
Chicken Breasts with Green Chile-Almond Cream Sauce
Here we topped seared chicken breasts with a green chile cream sauce that was inspired by green mole. A touch of cream...
Jícama & Cucumber Salad with Red Chile Dressing
This salad combines cucumber and jícama with a sweet-sour, slightly spicy vinaigrette and makes a great start to any...
Crunchy Granola Wedges
This recipe was inspired by chef Lars Kronmark’s granola wedges from the Culinary Institute of America at Greystone....
Roasted Tomato-Bread Soup
Tomatoes, onions and garlic develop a deep, rich flavor when roasted. A mix of different colored cherry tomatoes will...
Korean Grilled Mackerel
Oily fish, such as mackerel, are strong-flavored and pair well with boldly seasoned glazes made from gochujang chile...
Crab Bisque with Avocado, Tomato & Corn Relish
Our light version of classic crab bisque gets its creaminess from a combination of low-fat milk plus pureed vegetables...
Banana-Blueberry Muffins
The slight acidity of buttermilk tenderizes and moistens baked goods while allowing you to cut way back on butter or...
Grilled Fish Tacos
Instead of deep-frying the fish for these fish tacos, we coat the fish with a flavor-packed chile rub and grill it...
Smoky Roasted Cherry Jam
This is not a sweet jam to eat on your peanut butter sandwich, rather a smoky, roasted cherry jam that goes well with...
Broccoli, Ham & Pasta Salad
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet...
Tortellini Primavera
This creamy tortellini and vegetable pasta is a real crowd pleaser. To make it even quicker, use frozen chopped...
Spring Salad with Beets, Prosciutto & Creamy Onion Dressing
Tender mixed salad greens (mesclun) from the garden or farmers’ market along with baby beets, crispy and salty...
Rum-Raisin Bread Pudding
Bread pudding is the king of comfort desserts, and this version, inspired by rum-raisin ice cream, includes whole-wheat...
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