Category: Traditional recipes

This speedy stir-fry, ready in just 20 minutes, achieves everything we love about Chinese takeout with just a few wholesome ingredients; no special equipment required. The trick is to get a good sear on the beef without cooking it all the way through, then adding it back into the mix after the vegetables become nicely crisp and the sweet-savory sauce, made from just 4 ingredients, has reduced into a thick, glossy sauce.

YieldServes 4 (serving size: 3 oz.)ByJulia LevyAugust 2017A sweet-and-savory peach glaze caramelizes on the pork as it cooks to perfection in a grill pan. We tent the pork loosely with foil during the cooking process to hold in more heat so that the meat gets done in a flash; cutting the tenderloin in half crosswise also helps it cook faster and makes turning it frequently more manageable.

How to Make ItStep 1Preheat oven to 375°F. Stir together ricotta, eggs, 1/4 cup basil, 2 teaspoons garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper.Step 2Remove and discard seeds from one-third of the tomato slices. (If tomatoes are particular seedy or juicy, remove seeds from one-half of the tomatoes.

YieldServes 6 (serving size: 1 stack)ByJamie VespaAugust 2017Behold: a refined new caprese that invites a meaty umami burst with pancetta and gives you an excuse to use up those juicy peaches. Hot and cold, savory and sweet, creamy and crunchy—the dish is an ode to the idea that food doesn’t get better than simple, fresh ingredients skillfully executed.

Salmon, tart cherry juice, extra-virgin olive oil, dark leafy greens, edamame, and almonds are all anti-inflammatory foods. Cherry juice is a convenient, year-round alternative that delivers the same anti-inflammatory effect as fresh cherries. Canned salmon is another convenient option (especially for packing an easy lunch), providing plenty of DHA and EPA, which are omega-3 fatty acids that not only suppress inflammation but also increase production of anti-inflammatory compounds.

We first tried a Mexican-Italian quesadilla mash-up with pizzadillas—quesadillas with melty mozzarella and a marinara dipping sauce. Now we head to the Mediterranean with a steak, feta, and olive quesadilla filling and a dollop of cool Greek yogurt on top. Instead of layering meat, vegetables, and cheese inside the tortilla, we make one filling of steak and vegetables to save time.

If you’re worried that this crunchy snack will taste like fish, rest your fears. The anchovy paste simply lends rich umami depth and a good salty kick. We use a fair amount of fresh thyme here, too, for even more savory notes; it adds a woodsy, earthy flavor that other herbs just don’t quite have. If you would rather start with prepopped corn, opt for one with little or no seasoning, and use 8 cups.

Total Time3 Hours 16 MinsKaren Hatfield serves this at her LA restaurant, Odys & Penelope. Find dried hibiscus flowers at specialty markets, Latin markets, and health food stores. You can subsitute grenadine syrup to good effect, but Hatfield asserts that hibiscus syrup best complements the fruit in this dish.

How to Make ItStep 1Preheat broiler; place rack in upper middle position.Step 2Heat 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high. Add carrot and white parts of green onions; sauté 3 minutes. Add slaw, ginger, and garlic; cook 3 minutes, stirring occasionally. Add vinegar; cook 1 minute or until liquid evaporates.

Your supermarket olive bar holds an embarrassment of riches, from tapenades to marinated and pickled salads (called giardiniera). If you can’t find a mixed vegetable salad there, you can make your own by bringing vinegar, salt, sugar, and whole spices to a boil, pouring over vegetables, and letting the mixture stand for 30 minutes.

For author Colu Henry, shellfish with pasta screams summer and conjures up memories of sand and sea. This dish combines delicate, sweet crabmeat with anise-y fennel, which play nicely together for a simple, light pasta, perfect for the warmer weather. Fresh herbs such as the mint and basil add additional brightness and layers of flavor.

This simple, refreshing combo will never go out of style, especially on hot days. Soaking the sliced red onion in cold water for a few minutes removes some of its pungent bite while keeping it crisp. Bulk up the salad for tomorrow’s lunch by adding chickpeas, sliced kalamata olives, arugula, and canned tuna.

YieldServes 8 (serving size: about 1 cup)Whole-wheat pasta would be a tasty option here, complementing the earthy flavor of kale. Beyond tenderizing the kale, a quick blanch helps preserve its deep-green color in the pesto, even as it coats hot pasta. Pecorino cheese is a little more pungent than Parmigiano-Reggiano, so it stands up nicely to the kale.

Step 1Heat oil in a large Dutch oven over medium-high. Add onion; sauté 3 minutes. Add 1/4 teaspoon salt, crushed red pepper, and garlic; cook 1 minute. Stir in tomato paste; cook 1 minute. Add stock, torn basil leaves, and tomatoes; bring to a simmer. Cook 8 minutes. Stir in remaining 1/4 teaspoon salt, sugar, and freshly ground black pepper.

How to Make ItStep 1Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1 cup pasta cooking liquid.Step 2Heat a large skillet over medium-high. Coat pan with cooking spray. Add sausage; cook 5 minutes or until browned, stirring to crumble. Remove sausage from pan.

YieldServes 12 (serving size: 2 tbsp.)A quick whir in the blender brings this romesco-style sauce together in seconds. The ingredients are also easy to keep on hand for a last- minute sauce that& 39;s delicious on mild fish fillets or simple baked chicken breasts.Ingredients1/3 cup whole unsalted almonds12 ounces bottled drained roasted red peppers1 tablespoon extra virgin olive oil2 teaspoons smoked paprika1 ounce grated Parmesan cheeseNutritional InformationCalories 54Fat 4gSatfat 1gUnsatfat 3gProtein 2gCarbohydrate 3gFiber 2gCholesterol 0.

YieldServes 4 (serving size: 2 oz. steak and about 1 1/2 cups salad)A summer classic leans into fall with roasted butternut squash, tart-sweet dried cranberries, and fresh rosemary. Find peeled, diced fresh butternut squash in the produce section. You can sub crumbled goat cheese or feta for the blue cheese and walnuts or pecans for the hazelnuts.

How to Make ItStep 1Remove stems from mushrooms; discard or reserve for making stock. Finely chop mushroom caps.Step 2Heat a large skillet over medium-high. Add oil; swirl to coat. Add mushrooms, leek, ginger, and garlic; cook until leek is tender and mushroom liquid has evaporated, about 7 minutes. Cool 10 minutes.

Preheat oven to 450°F. Cook couscous according to package directions; cool. Arrange cauliflower florets on a sheet pan; bake at 450°F for 11 minutes. Combine couscous, cauliflower, parsley, green onions, dill, pine nuts, lemon juice, olive oil, and salt.

Step 2Cook bacon in a Dutch oven over medium for 4 minutes or until crisp. Remove from pan; crumble. Add onion; sauté 4 minutes. Add rice; cook 1 minute, stirring to coat. Add wine; cook 2 minutes or until liquid is absorbed, stirring frequently. Stir in 1 1/2 cups stock; cook 4 minutes or until liquid is nearly absorbed, stirring frequently.