Advertisement

Content tagged with “Saute” (Page 49)

Leg of Lamb Stuffed with Bulgur & Poppy-Seed Pilaf (Gemisto Arni me Pilafi)
Ask the butcher to partially bone the leg of lamb, removing the aitchbone, hip bone and leg center bone, but to leave...
Leek Pie (Prasopita)
The traditional Easter version of prasopita is quite high in fat, but this Lenten version is equally delicious. If you...
Eggplant, Lamb & Rice Casserole
Cinnamon and a hint of cloves bring out the flavor of the lamb. Serve with crusty bread.
Potato Curry with Peas
Serve with the Indian flatbreads known as chapatis for a vegetarian meal or use as an accompaniment for simple grilled...
Chili Burgers
A chili burger without the mess—beans, jalapeños and chili seasonings are mixed right into the ground beef. By bulking...
Sichuan Carrot Soup
Distinctive flavors from the cuisine of Sichuan province in China—peanut, sesame, hot red pepper, ginger and garlic—...
Roasted Tomato Soup
Roasting tomatoes gives them an intense, sweet flavor and also makes them very easy to peel. The soup is then chilled,...
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...
Cioppino
What bouillabaisse is to Provence, cioppino is to San Francisco. The principle behind both fish stews is much the same...
Chinese Seafood Soup
If you have large sea scallops, cut them in half horizontally before adding to the soup.
Pork Tenderloin Southern Style
Homemade barbecue sauce glazes lean pork tenderloins in this simple dish. Serve with black beans and rice.
Mediterranean Fish Fillets
This is “pan-Mediterranean” in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce....
Rosemary Focaccia
Straight from the oven, this flatbread (actually a pizza crust with a light savory topping of onions and herbs) is a...
Green Beans Indian-Style
Spiced with fragrant mustard seeds, coriander and ginger, these Indian-style green beans are a delicious accompaniment...
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...
Crustless Crab Quiche
Here is an EatingWell take on a favorite seafood brunch dish that's usually dripping with saturated fat. Our...
Barley Pilaf with Mushrooms, Red Peppers & Spinach
Flecks of sweet red pepper and spinach add festive flair to the classic mushroom and barley combo. You can use either...
Green Beans with Toasted Nuts
Toasted nuts are a simple way to embellish green beans. If you have hazelnut or walnut oil on hand, use it in place of...
Basic Tomato Sauce
This simple but intensely flavored sauce can be used in many Italian recipes. Make a large batch and freeze in small...
Lasagne al Forno
Mushrooms (forno) add depth of flavor and a nice chewy texture to this baked vegetarian pasta.
Moroccan-Spiced Chicken Breasts
The spicy coating caramelizes slightly during cooking, enhancing and mellowing the flavor mix.
Linguine with Grilled Shrimp & Black Olives
The smoky mellowness of grilled shrimp plays against the powerful saltiness of olives in this lively summer pasta.
Spicy Tofu Hotpot
Warm up a chilly evening with this light but satisfying one-pot meal. The tofu absorbs the flavors of this fragrant,...
Chicken & Chickpea Tagine
A tagine is a traditional Moroccan stew, traditionally prepared and served in a vessel called a tagine.
Greens & Gorgonzola Pizza
Stir up the dough the day before and keep it in a bag in the fridge. You can bake the pizza several hours before the...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner