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Content tagged with “1 hour or less” (Page 19)

Pork Tenderloin "Rosa di Parma"
This is a traditional roast from the Italian province of Parma, often served for special family celebrations. (“Rosa di...
Cider-Brined Pork Chops
Once brined, these chops can be pan-fried, broiled or grilled. The main caution here is not to overcook them. Brining (...
Tortilla Arcos de la Frontera
A Spanish tortilla is a dense, moist omelet, usually made with potatoes. Serve alongside roasted red peppers drizzled...
Cheese Blintzes
Using low-fat dairy products, cutting down on egg yolks and baking the filled pancakes, rather than frying them,...
Hot & Sour Soup with Crab
A favorite Sichuan-style opener becomes a main course with the addition of crabmeat. Dried tiger-lily buds (also called...
Vegetables & Pork over Chinese Noodles
The sweet-and-spicy sauce flavors the wide lo mein noodles and accentuates the vegetables.
Salmon on a Bed of Lentils
Simmered with carrots, turnips and thyme, the lentils make a lovely, hearty bed for the salmon fillets, which are...
Roasted Vegetable Sandwiches
These hearty sandwiches may be assembled ahead of time and are perfect for a summer picnic
Peach Ice Cream
If you plan to serve this ice cream directly from the ice cream maker, add an extra cup of chopped peaches to the mix...
Baked Asparagus & Cheese Frittata
Perfect for a spring brunch or light supper, this Italian omelet is baked so it is easy to serve to a group.
Veggie-Burger Pitas
Mushrooms and pine nuts give these “burgers” a terrific flavor. A food processor comes in handy for making the...
Plum Ketchup
Fresh and flavorful plum ketchup makes a delicious sandwich spread, a sauce for grilled beef, pork or chicken, or an...
Whole-Wheat Scones
This simple scone is sure to become a regular addition to your brunch menu.
Braised Green Beans & Tomatoes
When you've enjoyed your fill of summer's ripe, raw tomatoes and crisp-tender veggies, try this Italian-...
Scalloped Tomatoes
A simple way to enjoy summer-ripe tomatoes. Substitute whatever fresh herbs you have on hand for the thyme.
Cajun Corn Sauté
A taste of summer, Louisiana-style. Serve this zesty sauté with grilled chicken or fish. When fresh corn is not in...
Artichokes with Lemon & Dill
Don't let fresh artichokes intimidate you—the little time it takes to prepare them is well worth the effort!
Scallop & Shrimp Dumplings
People along the Yangtze River enjoy dumplings with a variety of fillings, from seafood to red meat, eggs to vegetables...
Pumpkin Popovers
Preheating the muffin pan before baking makes these reduced-fat popovers rise to dramatic heights.
Pesto Pizza
A perfect choice for late August when fresh basil is abundant and tomatoes are sweet and juicy.
Wild Mushroom & Sage Pizzettas
The pungent herb sage is quite versatile, pairing well with pork, chicken, citrus and here with wild mushrooms on this...
Tex-Mex Pizza
With the Mexican flavors of cilantro, jalapeño peppers and jack cheese, this pizza tastes like an open-faced quesadilla.
Fusilli with Lentils & Kale
Lentils give this sauce a meaty feel, making it an interesting alternative to long-simmered old-fashioned sauces. For a...
Italian Potato Salad
In Italy, this potato salad is known as Russian Salad. It has a thousand versions, most of them bound with plain or...
Peppered Salmon Steaks with Yogurt-Lime Marinade
The yogurt marinade, with hints of lime and ginger, makes the salmon wonderfully succulent.
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