These plump chicken breasts are stuffed with an andouille-spiked rice and vegetable mixture, then topped with a creamy Creole shrimp sauce.
Pastas And Grains
This salad, from Terry Hope Romero's new vegan cookbook, Salad Samurai, will take you longer than the 30 minutes estimated, but it will also be one of the best quinoa salads you'll ever have.
It may look like a standard macaroni salad, but this recipe delivers a tanginess and flavorful bite that elevates the backyard staple above the norm.
Sweet maple syrup, soft banana, and crunchy walnuts make this baked oatmeal a hearty but healthy breakfast.
Soft apples and cinnamon spice are natural additions to this easy fuss-free baked oatmeal.
Big, juicy strawberries and crunchy almonds will trick you into thinking this baked oatmeal is more dessert than breakfast.
This recipe, from Tom Mylan's The Meat Hook Meat Book, is actually from Chef Jean Adamson of Vinegar Hill House, the Brooklyn restaurant known for their stellar pork chop. Brooklyn blood runs thick, friends in high places, and all that. However it made it's way to us, thank goodness it did. Insanely flavorful and juicy from a 12-hour brining, the chop is Flinstonian in proportions and, I think it's fair to say, generally epic.
With the farmers market filled with plump, juicy tomatoes, stacks of smooth-skinned zucchini, and aromatic fresh herbs, now is the perfect time to combine summer's best produce into one vegetable-filled pasta. Some bonus crabmeat kicks it up a decadent notch.
These Mexican-flavored peppers sport a cheesy, creamy beef-and-rice filling that's spiked with chili powder and cumin. It's topped with an enchilada-style sauce and gets its depth from ancho chili and unsweetened cocoa powders and its aromatics from cumin and lightly floral Mexican oregano.
This pasta recipe from Debi Mazar and Gabriele Corcos's new cookbook, Extra Virgin: Recipes and Love from our Tuscan Kitchen, is a great example of the kind of food they promote: rustic, accessible, affordable and delicious.
This pesto sauce, through rounds and rounds of testing, has been honed to the perfect ratio, ingredients, and method. And while a mortar and pestle is a bit of work, the superior sauce it produces compared to a food processor can't be argued. This is the true, best pesto. Using a food processor, this ratio of ingredients will still produce a great sauce.
Sure, whole-wheat pasta is healthy. It's also tasty, offering a bit more "chew" than the refined-starch variety. That extra texture is a plus in this chilled salad, which mixes grilled zucchini, briny Kalamata olives, tomatoes, salty feta, and basil, all of the ingredients dressed in a simple vinaigrette.
This quinoa salad takes Middle Eastern flavors and ties them together with sumac-laced lemon vinaigrette. Fortunately, the mix of tart, dried cherries, mint, parsley, salty feta and pomegranate seeds is enough to make you forget you're eating healthy.
In this simple recipe, farro is simmered with onion, garlic and carrot to impart flavor. Then, it's combined with a host of fresh ingredients: juicy tomatoes, cucumbers and herbs, all of which are tied together with red wine vinaigrette, pine nuts and crumbled blue cheese.
This black rice salad is full of color: avocado and cilantro for a shock of green, mangoes, and oranges for some stark contrast, followed by a sprinkle of red onion and a shower of earthy, crunchy pepitas, all tied together with chili and cumin-spiked orange vinaigrette.
I'm a sucker for the bright intensity of the humble and accessible radish, which makes a hot pink appearance in the Spring Roots section of Kimberley Hasselbrink's new cookbook, Vibrant Food. After a stint in a hot pan with butter, their peppery bite is slightly mellowed, but the remaining juicy crunch, vivid color, and distinctive pungency offsets the simple, creamy risotto.
Inspired by Thai grilled beef salad (neua nam tok), this salad replaces the meat with grilled vegetables and adds fragrant jasmine rice. It's loaded with fresh herbs and dressed with a bracing, fish sauce-spiked lime vinaigrette. Plus, because the vegetables are grilled, they give the salad a deeper, smoky flavor.
Braised short ribs are one of the most comforting of comfort foods, but they're not exactly summer fare. By borrowing some tricks from Korean cooking—such as flavoring them with a kalbi-style sauce and topping them with refreshing green onion and pear—this version transforms them into a warm-weather-friendly main course.
Korean rice cakes are wonderfully chewy, and their subtle flavor is the perfect foil to strong, rich sauces. But that doesn't mean they can't have their own flavor too. Here, the rice cakes are quickly smoked using a makeshift stovetop smoking rig that requires no special equipment beyond a couple of disposable aluminum roasting pans and some wood shavings.
Seared scallops top spicy quinoa that's mixed with ribbons of kale and crunchy pistachios for a quick and easy weeknight meal.