Chicken, lentils, and things you probably already have on hand, can turn into a quick, hearty, healthy soup.
Two recipes create a satisfying vegetarian dinner for National Grilled Cheese Day: Quickly sautéed apple slices and arugula liven up a classic grilled cheese sandwich, and cumin and fresh cilantro do the same for lentil soup.
Ginger, garlic, and cilantro team up with a number of spices in this simple, fragrant chicken curry.
With only four ingredients – spaghetti, Pecorino Romano, salt and black pepper – this rustic Roman favorite is enjoying a moment.
Delicate, creamy mascarpone cheese is the starting point for countless impressive, easy-to-make desserts.
The melting pot of American cuisine in Chicago is a reminder that every American has an ancestor who was an immigrant.
Inspired by the “fowl-mouthed” celebrity chef, Gordan Ramsay, this lively, weeknight dish comes together quickly.
This soup packs protein and flavor with fennel bulb, onion, celery, carrots, garlic, chicken, cannellini beans, pasta, and lemon.
Coleslaw gets a lively makeover with giardiniera and bacon, plus some surprises, including olive brine.
Chicken thighs are browned, then roasted with shallots, lemons, garlic, and what sounds like way too much herbes de Provence. It isn’t.
Cooking for one can be a chore for some. Instead, see it as a chance to indulge in old favorites and experiment a little.
This traditional Provençal pot roast is toothsome and ridiculously easy. Don’t let the anchovies scare you – they disappear into the dish, leaving only dialed-up umami behind.
Grapes, in season now, are roasted in chicken pan drippings with mushrooms, shallots and rosemary for a deliciously autumnal dinner.
Panko breadcrumbs give these chicken breast schnitzels an assertively crispy outside. Dredging the chicken with cornstarch helps keep the meat tender inside.
A marinade with red wine vinegar and lemon juice quickly tenderizes flavorful lamb shoulder chops. Feta cheese, Kalamata olives, red onion and lemon zest add even more flavor.
Creamy and unexpectedly chilled, watercress vichyssoise makes a cool first course for the last hot days of summer – or paired with a crusty bread, a satisfying light lunch.
Quickly browned, then braised with onions and garlic, Brussels sprouts are tossed with feta, bacon and sage and served over pasta.
Soy sauce, sesame oil, rice vinegar and aromatics dial up the umami in this sautéed tofu main course.
Garlic scapes replace green onions in this potato salad, adding a mild garlicky kick. Bacon and lemon juice also play key roles.
Make a double batch – you'll want leftovers.