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Content tagged with “Broil” (Page 4)

Mini Shepherd's Pies
In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen...
Fresh Berry Gratin
The aroma of warm berries in this effortless tart is sublime.
Indonesian Tofu Satés
Here we skewer and broil cubes of extra-firm tofu and serve them with peanut sauce for a vegetarian version of the...
Beef Burgers with Caramelized Onions
Meltingly sweet onions top these beef-and-bulgur patties.
Baked Alaska
For these individual Baked Alaskas, the meringue is beaten over simmering water to ensure that the temperature of the...
Tuna with Ginger, Papaya & Red Pepper Salsa
A colorful papaya relish served alongside grilled tuna makes a refreshing, healthy main dish. Make it a meal: Serve...
Skillet Cauliflower Gratin
Nonfat milk and a bit of sharp Cheddar combine to make a rich sauce without all the butter usually found in gratins.
Shrimp & Cheddar Grits
The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly...
Kefta
Kefta, seasoned ground meat, is one of Morocco's most popular street foods. Traditionally, kefta is washed down...
Indian-Spiced Chicken Pitas
Make a perfect summer supper: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along with fresh...
Indian-Spiced Chicken Pitas for Two
Make a perfect summer supper for two: grill spice-rubbed chicken breasts and tuck them into whole-wheat pitas along...
Acorn Squash Stuffed with Chard & White Beans
Acorn squash’s natural shape makes it just right for stuffing. This filling has Mediterranean flair: olives, tomato...
Acorn Squash Stuffed with Chard & White Beans for Two
Acorn squash’s natural shape makes it just right for stuffing, and one squash is perfect for serving two people. This...
Shrimp Saltimbocca with Polenta
Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is...
Moroccan Skirt Steak with Roasted Pepper Couscous
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet—just right for...
Jacqui’s Jerk Chicken
Sweet, savory and spicy all at once, Jacqui Sinclair’s jerk marinade is absolutely addictive. Try it on pork loin, firm...
Mushroom & Wild Rice Frittata
Packed with a flavorful medley of chewy wild rice and three kinds of mushrooms, this satisfying frittata is perfect for...
Capicola & Grilled Vegetable Sandwiches
In this sandwich grilled eggplant and red bell peppers are paired with thin slices of garlicky capicola (a dry-cured...
Crab Salad Melts
This crab and asparagus melt is delicious for a light spring dinner or lunch. You can use any type of crabmeat—...
Roasted Eggplant & Feta Dip
This roasted eggplant and feta dip gets a kick from a fresh chile pepper and cayenne pepper. There are countless...
Stuffing-Topped Chicken
Here's a one-skillet version of chicken and stuffing made with wholesome ingredients. We use chicken thighs...
Ranch Chiles Rellenos with Ancho Chile Salsa
Dark green, shiny poblano chiles are the traditional choice for chiles rellenos. They have great flavor, but may be too...
PBT (Portobello, Basil & Tomato Sandwich)
If you're itching for a BLT—but not all the fat—smoky grilled portobello mushrooms are a great substitute for...
Prosciutto-Wrapped Scallops
Here we wrap plump and juicy scallops in a bit of mellow prosciutto for a more sophisticated take on bacon-wrapped...
Broiled Salmon with Miso Glaze for Two
Combine miso, mirin, soy sauce and ginger, and you get a rich and delectable Japanese-style glaze for salmon (or...
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