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Content tagged with “Saute” (Page 56)

Turkey Sausage with Fennel Sauerkraut & Potatoes
Inspired by the Alsatian classic choucroute garni, this comforting, one-pot meal takes a shortcut with bagged shredded...
Beer-Battered Fish Tacos with Tomato & Avocado Salsa
Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the...
Tunisian Vegetable Tagine
Fragrant vegetable stews are common around the Mediterranean. This streamlined version is flavored with a North African...
Sautéed Chard with Chile & Garlic
Spicy red pepper, garlic and lemon juice balance any bitterness in this sauteed chard dish.
Orzo with Lamb, Olives & Feta
Sure, orzo is good in soup, but there's no need to stop there. Here it's a base for a bold blend of spices,...
Curried-Pear Chicken
Coconut milk, cilantro and mint give this dish a fresh, exotic flavor. We prefer using a Bartlett pear but any type...
Mahogany-Glazed Chicken
A fragrant combination of tea, pineapple juice and spices comes together in a delicious sauce for this chicken and...
North African Spiced Turkey with Avocado-Grapefruit Relish
The spice crust for the turkey cutlets is based upon a Berber blend from North Africa. The honeyed grapefruit relish...
Roasted Fish Catalán
Strong Mediterranean flavors, like garlic, oregano and olives, work well with mild-flavored fish.
Pork Medallions with Cumberland Sauce
Glossy and burgundy-colored, this traditional English sweet-and-sour sauce turns pork tenderloin into an elegant entree.
Sweet & Salty Beef Salad
Here's a salad that showcases the Asian yin and yang philosophy of combining opposing flavors. Mild, crisp iceberg...
Chard & Feta Tart
Fragrant lemon zest, briny olives and salty feta balance the bitterness of the dark leafy greens in this Greek-inspired...
Roasted Beet Crostini
The entire beet plant—roots, stems and greens—can be used in this stunning appetizer. The beets are roasted then pureed...
Caldo Tlalpeño
Although there are many variations of this Mexican chicken soup, spicy chipotle chiles are always part of the broth....
Collard Green & Black-Eyed Pea Soup
Antioxidant-rich collard greens and fiber-packed black-eyed peas have a starring role in this nutritious soup. There...
Cauliflower & Couscous Pilaf
Pilaf is usually made with rice plus nuts, fruit, vegetables or even meat. In this version we use couscous instead of...
Mango-Chile Chutney (Aam Chutney)
This sweet, tart, hot chutney showcases the beauty of mangoes, but also works wonderfully with pineapple. Serve with...
Mustard Greens & Bulgur
Pungent mustard greens beg for other strong flavors for balance. Here walnut oil, walnuts, dates, bulgur and white-wine...
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.
Chicken Piccata with Pasta & Mushrooms
Our chicken piccata, served over whole-wheat pasta, has a rich lemon-caper sauce that's made with extra-virgin...
Kale, Sausage & Lentil Skillet Supper
Cooking the lentils in red wine adds rich, earthy flavor to this one-dish skillet supper. We prefer French green...
Beef & Bean Chile Verde
Chile Verde, usually a slow-cooked stew of pork, jalapeños and tomatillos, becomes an easy weeknight meal with quick-...
Mini Shepherd's Pies
In EatingWell's take on Shepherd's Pie, we replace the potato topping with convenient, delicious frozen...
Szechuan Braised Meatballs
We braise these spicy beef meatballs and Chinese cabbage in a bit of beef broth. Make it a meal: Ladle over brown rice...
Baked Cod with Chorizo & White Beans
This recipe follows the Spanish and Portuguese tradition of pairing mild white fish with full-flavored cured sausage—...
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