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Adam Dolge

Adam Dolge is EatingWell's Lead Recipe Developer. Prior to joining the EatingWell team, Adam worked for the Meredith Food Studio in Birmingham, Alabama and tested and developed recipes for brands including Cooking Light, Southern Living, Real Simple, Food & Wine, People and Health. Adam graduated with honors from the Culinary Institute of America in 2016. Prior to culinary school, Adam split his time cooking in restaurants and writing. He is an award-winning reporter and wrote for newspapers, magazines, trade publications and online sites throughout the northeast and Washington, D.C. area, receiving recognition from the New York Press Association and the New Hampshire Press Association. Adam and his wife have two daughters, aspire to homestead and love exploring nature. In his spare time (really, there's no such thing these days), he loves playing and listening to music.

These easy buttermilk mashed potatoes are flavored with white pepper for a subtle spice and earthiness. Serve alongside roasted turkey or chicken.
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The secret to this flavorful gravy is the whole bottle of wine that simmers in the roasting pan while the turkey cooks. It adds acidity and brightness to the pan drippings, plus it helps to keep the meat moist while cooking. Any dry white will do, such as pinot grigio or sauvignon blanc.
A simple combo of fresh parsley, garlic and lemon zest adds bright flavor to green beans for an easy, make-ahead side. Make even quicker work of the gremolata in Step 2 by pulsing the ingredients in a food processor instead of chopping by hand.
These sautéed Brussels sprouts with bacon are finished with garlic and vermouth. Cooking the Brussels sprouts on the stovetop achieves the perfect crisp-tender texture.
This healthy roasted pork tenderloin is crusted in mustard and fresh herbs for a flavorful bite, while the sweet-tart cranberry-port sauce adds brightness and acidity.
The key to getting these noodle bowls ready in a jiff is prepping all your ingredients and having them ready to go by the stove. Once you start cooking, things move fast!
Soba noodles are made with whole-grain buckwheat, upping the fiber count in these brothy bowls and adding nutty flavor. Thick and chewy udon noodles make a good alternative.
Acorn Squash & Chorizo Tacos
Rating: Unrated
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Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings.
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If you are questioning whether pears belong on this skillet pizza, trust us. The sugars in the fruit caramelize in the heat, and the sweetness complements the rich, salty bacon and savory leeks.
Learn how to make chicken cutlets from the breast and you'll save time when cooking.
Baharat Spice Blend
Rating: Unrated
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One of the Test Kitchen's favorite blends is baharat, which means "spices" in Arabic—and this Middle Eastern seasoning is loaded with them.
This spin on The Silver Palate Cookbook's famous Chicken Marbella uses all the parts of a lemon—peel, pith and flesh—to add plenty of citrusy zip. A little brown sugar and dried cherries add sweetness to balance all that tang.
Mushroom French Dip
Rating: Unrated
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Meaty portobello mushrooms have just the right amount of earthy, savory flavor and the perfect texture to replace beef in these vegetarian French dip sandwiches.
Stuffed Pepper Soup
Rating: Unrated
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Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions
In this curried butternut squash soup, we leave the tender chunks of squash intact to give the soup texture. If you are starting with a whole squash, you can toast its seeds in place of the pepitas.
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Chicken Riggies
Rating: Unrated
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Named after the pasta shape it's made with, chicken riggies hails from central New York. The tomato-based sauce is packed with both sweet bell and hot cherry peppers married with a bit of cream to tame its tanginess.
Orange-Ginger Chicken Bowls
Rating: Unrated
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The orange-ginger chicken gets a cornstarch coating for a few reasons: It locks moisture into the meat, creates a crispy coating and gives something for the sauce to cling to. We like the hint of flavor peanut oil adds to this stir-fry. But if you need to omit it due to a food allergy, any high-heat oil will do, like canola or grapeseed.
Tomato Ricotta Tart
Rating: Unrated
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This simple tart showcases gorgeous, multicolored heirloom tomatoes. Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place.
Roasted Tomatillo Salsa
Rating: Unrated
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File this under tailgate food, because our choose-your-heat-level salsa is going to go faster than a wide receiver. Roasting the tomatillos mellows their acidity and adds a subtle sweetness.
Salsa Egg Skillet
Rating: Unrated
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In this salsa egg skillet recipe, poach your egg right in flavorful tomatillo salsa to put a little kick in your breakfast.
Cheddar Grits with Sausage
Rating: Unrated
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What's even better than Cheddar grits for breakfast? Topping them with a little sausage and some quick-sautéed mushrooms.
Egg Tartine
Rating: Unrated
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Bruschetta meets avocado toast in this simple breakfast upgrade.
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In this recipe, romanesco's earthy flavor gets a boost from spices like fennel, coriander and garlic.
Parmesan Vinaigrette
Rating: Unrated
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This simple dressing is perfectly balanced thanks to zip from lemon juice and mustard, umami from Parmesan cheese and fresh flair from chives.
Marinated Mushrooms
Rating: Unrated
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This quick marinated mushroom recipe is undeniably easy and impressively flavorful.