More Breana Lai Killeen, M.P.H., RD

Back to Breana Lai Killeen, M.P.H., RD
Scallion-Ginger Sauce
Rating: Unrated
New!
This scallion-ginger sauce is traditionally served with Cantonese salt-baked chicken, but it's also a delicious condiment for everything from steamed fish to ramen bowls.
Advertisement
Five-Spice Duck Breasts
Rating: Unrated
New!
Inspired by the flavors of Peking duck, here marinated duck breasts get lacquered with a soy-honey glaze before slicing.
Clam & Corn Chowder
Rating: Unrated
New!
Clam and corn chowder is a staple in New England during the summer months. Here we make it healthier—and faster—than the traditional cream-laden version, but just as luscious.
Egg-in-a-Hole Fried Quinoa
Rating: Unrated
New!
We used quinoa to bump up the fiber and protein in this stir-fry-inspired dish. Rather than making an omelet or stirring in the eggs as you would for fried rice, we cook them in divots right in the veggie-filled quinoa for a fun presentation. Opt for a flat skillet over a wok so you have plenty of room to nestle in the eggs.
Removing the backbone from a whole chicken and flattening it—aka spatchcocking—helps it to roast in about half the time. Serve with grilled seasonal vegetables.
Our Test Kitchen pros share their tips on keeping your sponges clean and safe.
Miso, chile-garlic sauce and vinegar lend serious savory flavor to the compound butter used to coat the charred peas.
Stromboli can often be heavy with meat and cheese, but this version is packed with veggies. Nutty fontina is more flavorful than classic mozzarella, so a little goes long way. Serve with your favorite marinara sauce for dipping.
Advertisement
Because of its semi-firm texture, halloumi is prone to sticking to the grill. Be sure to oil the grill grates well before adding the brined Cypriot cheese.
Barramundi (aka Asian sea bass) is a mild white fish with a flaky texture and a respectable amount of omega-3s (830 mg per serving compared to 280 mg for cod and 180 mg for mahi-mahi). Most farmed barramundi is rated a Best Choice by Seafood Watch. Coating fish with a little cornstarch, as we do here, before searing it in a hot pan ensures you'll get a crispy exterior. Serve with roasted potatoes.