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Gluten-Free Mac and Cheese With Broccoli Traditional recipes

Gluten-Free Mac and Cheese With Broccoli

Step 1Cook brown rice macaroni according to package directions. Add broccoli florets during last 3 minutes of cooking. Drain.Step 2Whisk together evaporated milk, cornstarch, dry mustard, kosher salt, and grated garlic clove in a large sauté pan over medium; cook, whisking often, until thickened, about 6 minutes.

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Pomegranate-Curry Chicken Latest recipes

Pomegranate-Curry Chicken

Talk about a company-worthy meal without much effort or a hefty price tag. Serve this easy and elegant entrée over a bed of greens and with a side of steamed broccoli. Chicken thighs offer darker meat with more flavor than chicken breasts. Madras curry is a medium/hot, red curry sauce that possesses a strong chili powder flavor.

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Greek Yogurt Ranch Dressing Latest recipes

Greek Yogurt Ranch Dressing

Ranch dressing is creamy, comforting, and delicious, but the classic recipe of buttermilk, mayonnaise, garlic, and herbs is often full of calories, fat, and sodium. We& 39;ve reimagined this much-loved dressing into a healthy, protein-packed recipe by trading most of the mayo for Greek yogurt. We keep a small amount of the mayo to balance the tanginess of the yogurt and buttermilk.

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Classic Beef and Barley Stew Traditional recipes

Classic Beef and Barley Stew

A hearty combination of tender stew meat and well-cooked barley, this recipe is old-school comfort defined. It is perfect for cold winter nights and a satisfying one-pot dinner that will quickly become a go-to family dish. The grains get so soft that kids often think they are pasta. Not feeding a crowd?

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Portobello Mushroom French Dip Sandwiches Traditional recipes

Portobello Mushroom French Dip Sandwiches

A sandwich-shop classic, the beef-loaded baguette and au jus combo delivers a whopping 1,450mg sodium (over 60 of your daily recommended limit), plus almost 9g sat fat.To create a healthier handheld without forfeiting its meaty character, we use toothsome mushrooms to mimic meat’s heft and enrich the sandwich with noteworthy umami.

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Early Summer Salad With Tempeh Croutons and Beet Dressing New recipes

Early Summer Salad With Tempeh Croutons and Beet Dressing

How to Make ItStep 1Preheat oven to 375°F. Place tempeh, garlic, pepper, 1 tablespoon oil, 1 tablespoon lemon juice, and 1/2 teaspoon salt in a bowl; toss to combine. Arrange tempeh on a baking sheet. Bake at 375°F for 20 minutes, tossing once halfway through.Step 2Meanwhile, bring a large saucepan of water to a boil over medium-high, and prepare a bowl of ice water.

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