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Content tagged with “September/October 2010” (Page 2)

Curried Chicken Thighs with Buttery Croutons
These saucy curried chicken thighs makes a great dish for a big easy family supper. There’s plenty of curry sauce, so...
Chicken, Mushroom & Wild Rice Casserole
In Minnesota, chicken, mushrooms and wild rice are often bound together in a casserole with cream of mushroom soup. We...
Chicken “Carne” Adovada
Here we braise chicken thighs in a brick-red chile sauce. This dish is even tastier the next day. Serve with flour...
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...
Buffalo Chicken Casserole
We took the classic flavors of Buffalo wings—hot sauce, blue cheese, carrots and celery—and created a finger-licking-...
Autumn Chicken Stew
This simple chicken stew stars three of fall’s best crops—apples, carrots and parsnips. Serve with toasted sharp...
Sweet Potato Fritters with Smoky Pinto Beans
These easy sweet potato fritters have a crispy crust and a tender middle. The beans are flavored with smoked paprika,...
Sesame-Honey Tempeh & Quinoa Bowl for Two
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian...
Sesame-Honey Tempeh & Quinoa Bowl
Here we toss tempeh with a honey-sesame sauce and serve it over quinoa and shredded carrots for a satisfying vegetarian...
Ravioli with Arugula & Pecorino
Elevate frozen ravioli with sizzled garlic and shallots, shaved pecorino and fresh arugula. Serve with: Whole-grain...
Chickpea, Spinach & Squash Gnocchi
Currants add a surprising touch of sweetness to this simple sauté of chickpeas, spinach, squash and gnocchi. We prefer...
Cheese Enchiladas with Red Chile Sauce
Intense, earthy and absolutely addictive, New Mexico’s cheese enchiladas showcase red chile sauce at its most elemental...
Barley Hoppin’ John
Traditionally made with rice, this classic Southern dish gets great toothsome texture here from quick-cooking barley...
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...
Smothered Green Chile Breakfast Burritos
These breakfast burritos, packed with potatoes, bacon and scrambled eggs then topped with green chile sauce and Cheddar...
July/August 2010 Letters to the Editor
You Loved… ...Our special report “The Future of Milk” I like this magazine better and better with every issue. I’ve...
Szechuan Tofu & Green Bean Stir-Fry
This spicy vegetarian stir-fry is a great way to use green beans when they’re bountiful and inexpensive at the...
Sesame Tuna Salad
Toasted sesame oil transforms a humble staple like canned tuna into an elegant supper. We love the crunch of napa...
Sausage, Pepper & Mushroom Pizza
This sausage, pepper and mushroom pizza is just a little more work than calling for delivery (but not by much), but...
Yankee Grits
Sweet maple syrup turns grits in a northerly direction. Milk adds creaminess and gives this satisfying breakfast...
Tutti-Frutti Muesli
Muesli mixed with yogurt and fruit packs in the nutrition and satisfies all morning long.
Mexi-Melt
Spread leftover refried beans on whole-wheat toast and top with salsa and cheese for an easy breakfast that has plenty...
Florentine Hash Skillet
Here’s a super-quick all-in-one-skillet breakfast to start your day, loaded with hash browns, spinach, egg and cheese.
Crunchy Granola Wedges
This recipe was inspired by chef Lars Kronmark’s granola wedges from the Culinary Institute of America at Greystone....
Breakfast Mini Pizzas
Pizza’s not just for dinner! Here we combine two kid favorites—mini pizzas and scrambled eggs—for a breakfast treat...
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