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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.
Thanks to jarred marinara sauce and oven-ready lasagna noodles, this labor-of-love kind of meal can be ready in about an hour.
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A crisp, citrusy slaw contrasts nicely with the enchiladas' creamy squash filling.
Forget rolling and assembling ravioli. This quick take tucks the filling into wonton wrappers for homemade stuffed-pasta vibes in less than 30 minutes. Pro tip: Keep your hands damp as you plate to prevent the cooked ravioli from sticking.
Here, we give butternut squash a quick spin in the microwave to get it tender before roasting it. It shortens the cook time, but you still get the nice browning you can only achieve by oven roasting.
Here we blitz parsnips with milk and butter for a flavorful alternative to mashed potatoes to go with the pork and greens.
Cheesesteak Salad
Rating: Unrated
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This delicious cheesesteak salad features all the flavors of the classic Philly cheesesteak, but without the hoagie roll.
Buttermilk, hot sauce and Cajun seasoning coat these cornmeal-fried shrimp for a tangy, spicy flavor.
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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.
Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.
The apple in this Korean bulgogi-inspired sauce provides body, sweetness and a bit of acid to tenderize the steak tips. We make enough of it to marinate the steak and serve as a dipping sauce.
A thin layer of mayonnaise keeps this horseradish-crusted salmon moist while it bakes.
Cauliflower Fajita Skillet
Rating: Unrated
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Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you'd get at a restaurant.
These easy buttermilk mashed potatoes are flavored with white pepper for a subtle spice and earthiness. Serve alongside roasted turkey or chicken.
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.
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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.
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.
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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.