Easy

Baked Cod Casserole

admin — Wed, 09 Jan 2019 17:58:08 +0000

Dry white wine and Gruyère cheese give this fish casserole a rich flavor that hides its virtue. Before baking, we top the dish with seasoned whole-wheat breadcrumbs, which add a wholesome, nutty flavor and dietary fiber. For variety, you can substitute almost any mild white fish.

Salmon Roasted with Tomatoes & Olives

admin — Thu, 03 Jan 2019 17:58:08 +0000

Salmon Roasted with Tomatoes & Olives

Although you can use any firm-fleshed fish, such as halibut or cod, salmon is especially pretty with the roasted tomatoes and black olives. Serve with steamed green beans or broccoli florets and boiled new potatoes.

Saucy Porcupine Meatballs

Erin McCormick-Interactive Producer — Fri, 03 Feb 2012 16:20:40 +0000

Saucy Porcupine Meatballs

These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.

Stir-Fried Celery with Peanuts

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:25:00 +0000

Stir-Fried Celery with Peanuts

Prep all the ingredients before you begin the celery stir-fry—once the skillet is hot, the dish cooks in minutes. Cut zest from the orange with a vegetable peeler before you juice it.

Slivered Celery Salad with Blue Cheese Dressing

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:18:53 +0000

Slivered Celery Salad with Blue Cheese Dressing

Blue cheese, celery and a dash of hot sauce—it’s a tried-and-true combo as an adornment for Buffalo wings. So it’s no surprise that it also works to make a killer salad! Serve with turkey burgers or roast chicken.

Pink Grapefruit & Avocado Salad

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:14:40 +0000

Pink Grapefruit & Avocado Salad

This is a special-occasion salad that pairs grapefruit segments with creamy avocado, pungent red onion, crunchy pomegranate seeds and aromatic, herby basil. Look for grapefruit with firm, shiny skin that are heavy for their size, which means they will have lots of juice. Store grapefruit for 1 week at room temperature or 1 month in the refrigerator.

Braised Celery Hearts with Honey-Mustard Vinaigrette

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:05:45 +0000

Braised Celery Hearts with Honey-Mustard Vinaigrette

Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.

Chilled Key Lime Mousse

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:01:42 +0000

Chilled Key Lime Mousse

This refreshing chilled Key lime mousse is a perfect union of cream and foam, tangy lime and soft sweet custard. The method is simple but a little unusual—you make a custard with fresh Key lime juice rather than milk or cream. Key limes, which are about the size of a Ping-Pong ball, are wonderfully fragrant and more acidic than regular limes. They are available all year at well-stocked supermarkets. If you can’t find them, by all means use regular limes.

Moroccan-Style Stuffed Peppers for Two

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 16:52:37 +0000

Moroccan-Style Stuffed Peppers for Two

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. And this recipe makes just enough for two. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Moroccan-Style Stuffed Peppers

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 16:43:52 +0000

Moroccan-Style Stuffed Peppers

Aromatic savory-and-sweet stuffed peppers are a satisfying supper, thanks to lean beef, brown rice and bell pepper in each bite. Serve with rainbow chard sautéed with olive oil, garlic and parsley.

Lemon Pound Cake

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:23:55 +0000

Lemon Pound Cake

This wonderful rich, sweet lemon pound cake is downright zingy and the candied lemon slices are a beautiful bittersweet topping that’s better than frosting. The best part, though: when you taste it you won’t miss all the butter we cut out compared with a traditional pound cake recipe.

Couscous Paella Soup for Two

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:15:42 +0000

Couscous Paella Soup for Two

This soup recipe for two is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Clementine & Five-Spice Chicken

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:09:28 +0000

Clementine & Five-Spice Chicken

This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.

Orange, Watercress & Tuna Salad

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:03:08 +0000

Orange, Watercress & Tuna Salad

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.

Halibut Packets with Mushrooms & Polenta

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 13:56:06 +0000

Halibut Packets with Mushrooms & Polenta

Garlicky mushrooms spiked with bacon make a lovely garnish for halibut and polenta. We can’t decide what we like best about this dish: the flavors, healthfulness, ease or the fact that there is so little cleanup! Serve with steamed green beans tossed with olive oil, whole-grain mustard and a squeeze of lemon.