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Content tagged with “Comfort foods” (Page 13)

Cornmeal-Crusted Chicken Nuggets with Blackberry Mustard
Tossing chicken tenders with cornmeal gives these chicken nuggets great crunch without deep-frying. Blackberries (or...
Chicken Breasts Stuffed with Pimiento Cheese
Stuffing boneless, skinless chicken breasts with pimientos, scallions and cheese gives them great flavor without a lot...
Black Bean Quesadillas
In a hurry? These satisfying quesadillas take just 15 minutes to make. We like them with black beans, but pinto beans...
Peach Frozen Yogurt
We like to use chopped frozen peaches, but you can use frozen berries or whatever frozen fruit you have on hand in this...
BBQ Tofu Sandwich
Though vegetarian BBQ may be an oxymoron, once you take a bite of this delicious tofu sandwich topped with coleslaw and...
Nina’s Mexican Rice
The key to nutty and flavorful Mexican rice is cooking the rice first in oil until it is nicely golden.
Spinach & Sun-Dried Tomato Stuffed Pizza
This stuffed pizza is filled with crumbled tofu, spinach, sun-dried tomatoes, cheese and fresh basil. It’s easy to make...
Agustine’s Beer & Tequila Carnitas
These pork carnitas have a little more flair and much less fat than the traditional deep-fried versions common to...
Individual Cherry-Blueberry Trifles
Easy as can be, these layered cherry-blueberry trifles are a simple make-ahead dessert. We like to use fresh fruit when...
Creamy Cherry Jello
Here we flavor plain gelatin with 100% cherry juice, and stir in creamy yogurt and fresh cherries to make a special...
Cherry-Vanilla Bean Milkshake
So thick you’ll need a straw and a long spoon to enjoy this frosty cherry-vanilla milkshake.
Cherry Ice Cream Pie with Chocolate Cookie Crust
This cherry ice cream pie is a simple summertime sweet treat! If you use frozen cherries, the pie will have a fun...
Garden Tomato Sauce
This garden-fresh tomato sauce is a delicious way to use summer-ripe tomatoes. Or freeze whole tomatoes and make this...
Broccoli, Ham & Pasta Salad
A great make-ahead entree, this lightened-up pasta salad is loaded with broccoli and peppers. Smoky ham and sweet...
Vegetarian Taco Salad
Nobody will miss the meat in this colorful, zesty vegetarian taco salad. The rice and bean mixture can be made ahead...
Vanilla Cupcakes with Chocolate Frosting
These vanilla-infused cupcakes are made with applesauce as a fat-replacer for butter that’s traditionally part of...
Raspberry-Swirl Cupcakes
These raspberry-lemon cupcakes are topped with an easy cream cheese frosting tinted pink with a little raspberry puree...
Chocolate-Cherry Cupcakes
The chopped cherries blend into the ultra-rich chocolate cake, giving these cupcakes a slight cherry flavor while...
Blueberry Cupcakes
The “secret ingredient” in these coconut-infused blueberry cupcakes—mashed potatoes—gives the cake great texture,...
Leek, Potato & Spinach Stew
For this light, brothy stew, use the vegetables of late spring and early summer from your CSA share: leeks, potatoes,...
Vegetarian Tortilla Soup
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a...
Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes...
Stuffed Chicken Thighs Braised in Tomato Sauce
Spinach-Parmesan stuffing provides great flavor in boneless, skinless chicken thighs. Try it with the optional chicken...
Pork Chop Suey
Chop suey is often made with bamboo shoots and water chestnuts—add them to this recipe if you wish. Serve with: Udon...
Hot Chile Grilled Cheese
This deconstructed version of a chile relleno turned sandwich packs some heat and an ooey-gooey filling. We like the...
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