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Content tagged with “6” (Page 31)

EatingWell Crispy Taco Shells
Surprisingly easy and far better-tasting than store-bought taco shells.
The EatingWell Taco
Building the perfect taco is a very personal task—cheese under meat, cheese on top, no cheese at all? This is just our...
Wild Mushroom & Barley Risotto
In this pungent mushroom risotto, we substitute fiber-rich barley for the more traditional arborio rice. Any...
Cucumber & Black-Eyed Pea Salad
An easy salad to serve with grilled chicken or steak for supper or on a bed of greens for a satisfying lunch....
Peas & Lettuce
A lovely exaggeration of the French technique of cooking peas with a little lettuce, this light springtime dish goes...
Turkey Tenderloin with Whiskey-Cherry Sauce
Simmer antioxidant-rich cherries in a quick pan sauce spiked with whiskey and cranberry juice; it's luscious on...
Amazing Pea Soup
Sometimes the peas in the garden outpace the picking or the supplies in the store aren't so fabulous. Here's...
Thai Chicken Pizza
Serve this Thai twist on pizza as is or with optional toppings, such as thinly sliced basil, cilantro, chopped peanuts...
Easy Fiesta Beans
An easy, tasty way to jazz up canned refried and pinto beans for the perfect side to accompany any Tex-Mex meal. Opt...
Manhattan Clam Chowder
There’s long been a feud between Manhattan’s tomato-based clam chowder and the cream-based New England clam chowder. No...
Chicken-Sausage & Kale Stew
A splash of vinegar is a long-standing chef's trick for soups. Added just before you serve the soup, vinegar...
Smoky Corn & Lobster Stew
Dreaming of the Maine coast on a breezy summer night? Savor a bowl of this stew and you're there.
Corn & Scallion Griddlecakes
For savory breakfast lovers, these griddlecakes fit the bill. Serve them alongside jalapeño chicken sausages.
Crustless Crab Quiche
Here is an EatingWell take on a favorite seafood brunch dish that's usually dripping with saturated fat. Our...
Skillet-Braised Chicken Thighs with Chickpeas
This full-bodied dish hails from the Catalán region of Spain. The chicken thighs stay moist and juicy when reheated, so...
Light Custard
A cooked meringue lightens and enriches a delicate custard to serve with fruits and trifles.
Broiled Pineapple
Brown sugar and fresh lime juice make broiled pineapple anything but ordinary.
Pork Tenderloin Southern Style
Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Serve with black beans and rice.
Red Lentil Salad with Dried Fruit & Toasted Pine Nuts
Quick-cooking red lentils and bulgur team up to make this hearty fiber-rich salad. Tart lemon juice plays against the...
Citrusy Couscous Salad with Olives
Try this refreshing grain salad as an accompaniment to grilled chicken or fish. Chilled, it's also great for...
Caribbean Rice & Beans
Many variations of this dish use oregano as the main herb, but we like the flavor of cilantro a bit better with the...
Summer Pudding
Although red currants are classic in summer pudding, other combinations of berries, such as raspberries and...
Roasted Tomato Soup
Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled,...
Sichuan Carrot Soup
Distinctive flavors from the cuisine of Sichuan province in China—peanut, sesame, hot red pepper, ginger and garlic—...
Lemon Ice Cream
With a flavor reminiscent of lemon cheesecake, this easy-to-make ice cream is delicious sprinkled with fresh berries.
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