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Content tagged with “Vegan” (Page 35)

Braised Broccoli Rabe with Orecchiette
Here we mellow broccoli rabe's bitterness just a bit by plunging it into boiling water for a minute before adding...
Tomato Sauce
This general-purpose tomato sauce works as well for pasta as for pizza. It may be frozen for up to two months.
Roasted Corn Salsa
Roasting corn brings out its inherent sweetness—it's almost like eating candy. Serve alongside grilled steak or...
Roasted Tomato Vinaigrette
Invest a little extra time in this recipe to slow-roast the tomatoes and you're rewarded with a rich, earthy...
Moroccan Spice Corn Topper
Sweet crunchy corn gets a little kick with this zesty corn topper.
Aztec Lime Corn Topper
Serve this tangy corn alongside grilled flank steak and warm corn tortillas.
Curried Pineapple & Dried Fig Salsa
The combination of figs, pineapple, coconut and curry gives this salsa a pleasing sweet and spicy taste that pairs well...
Pear & Dried Apricot Salsa with Lemon & Rosemary
Make this salsa the next time you have extra pears on hand—it turns ordinary pork chops or chicken breasts into a sweet...
Southwestern Rice & Pinto Bean Salad
The slightly chewy texture of ruddy-red Wehani rice makes it perfect for salads. Serve it mounded on a bed of Boston...
Middle Eastern Chickpea & Rice Stew
The nutty goodness of slowly browned onions, spices and sweet potato are offset by a burst of fresh cilantro in this...
Spring Green Salad with Rouille Dressing
Fresh spring greens are set off by a dressing that takes its cue from the classic bouillabaisse flavoring, a nutty,...
Mango Salad with Ginger-Raisin Vinaigrette
In this recipe, juicy mangoes are paired with fresh ginger plus an unusual combination of golden raisins and malt...
Napa Cabbage & Carrots with Rice Wine-Oyster Sauce
In northern China, napa (also known as Chinese cabbage) is popular in the winter. It is delicious in soups, dumplings,...
Broccoli & Tomatoes with Rice Wine-Oyster Sauce
When stir-frying firm vegetables like broccoli, cover the wok for 30 seconds after adding the sauce. Cooking the...
Watercress with Rice Wine-Oyster Sauce
Traditional Chinese cooks love to stir-fry watercress year-round; use a salad spinner so the watercress is dry to the...
Rice Wine-Oyster Sauce
Complex and salty, this sauce would complement most any vegetable stir-fry. To have extra sauce, double the batch,...
Mediterranean Lima Beans
Canned tomatoes and frozen chopped onions and lima beans make this hearty side dish a cinch. If you like, make it more...
Orange-Oregano Dressing
What this dressing lacks in calories and fat it makes up for in big, bold orange flavor and herbal oregano notes.
Quick Kimchi
This quick, spicy, tangy cabbage side dish stands in for the traditional salty Korean staple. Unlike fermented kimchi,...
Sauteed Watercress
Peppery watercress is nicely balanced by sweet garlic and tart vinegar in this quick saute.
Garlic-Tomato Toasts
Pan con tomate, a classic Catalan tapa, is delicious alongside most soups or stews. Or serve with thinly sliced...
Asian Brown Rice
Crunchy water chestnuts and red bell pepper stirred into nutty brown rice is the perfect accompaniment for grilled...
Warm Apple-Cabbage Slaw
A simple saute of apple and cabbage is terrific on top of grilled chicken sausage.
Black-Eyed Pea & Artichoke Salad
Frozen artichoke hearts are great to have on hand for just this type of easy salad. If you can't find frozen, go...
Vegetable Stir-Fry
Sure it would be great if your refrigerator was always stocked with fresh vegetables, but here's a recipe for when...
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