Arroz Con Pollo Burgers
Stephanie Witt Sedgwick’s recipe reimagines the classic arroz con pollo as a chicken‑and‑rice burger, blending ground chicken, rice, and Mexican spices into a cohesive patty. The dish is served in flour tortillas or buns and is highlighted for its low‑calorie, high‑protein profile. Nutritional data shows 250 calories, 29 g protein per serving, making it a health‑focused alternative to traditional beef burgers. The article also offers practical tips for sourcing or grinding chicken at home.
Chicken Piri-Piri
Chicken piri‑piri, Mozambique’s signature spicy grilled dish, is highlighted with a detailed recipe for both outdoor and indoor preparation. The article outlines a simple spice blend of dried chilies, lemon, oregano, and garlic, and provides step‑by‑step grilling instructions. Nutritional information...
Spicy White Bean and Pork Tenderloin Chili
Stephanie Witt Sedgwick’s Spicy White Bean and Pork Tenderloin Chili combines lean pork tenderloin with Great Northern beans, chipotle, beer, and pureed tomatoes for a fast, protein‑rich weeknight meal. By using a tender cut of pork and cooking the beans...
Turkey Saltimbocca
The article presents a turkey‑based take on the classic Italian saltimbocca, swapping veal for lean turkey cutlets while retaining sage, prosciutto and white wine. Adapted from a Williams‑Sonoma family‑meals cookbook, the recipe serves four and encourages kids to help with...
Hot and Cold Whisky Chili Granita
Andreas Viestad’s Hot and Cold Whisky Chili Granita straddles the line between cocktail and dessert, offering a refreshing palate cleanser after a long dinner. The recipe combines simple ingredients—sugar, water, fresh or dried chili peppers, Scotch whisky, and ice—to create...
Tahini Coffee Slushy
The Tahini Coffee Slushy blends oat milk, hot brew, and tahini in a three‑step process that creates a creamy, spiced iced coffee. Inspired by Edith’s Sandwich Counter in Brooklyn, the drink incorporates cardamom and cinnamon for aromatic depth. Each serving...
French Lentil Salad
The article presents a French lentil salad recipe inspired by David Lebovitz, featuring sautéed shallots, carrots, and celery tossed with lentils du Puy, a sherry‑vinegar Dijon dressing, and feta or chèvre cheese. It yields four cups, enough for four main‑course...
Tortilla Española With Two Aiolis
Food writer Tanya Sichynsky shares a family‑style tortilla española recipe that skips the traditional flip, finishing the egg‑potato‑chorizo custard under a broiler. The dish serves 2‑4, includes a homemade garlic‑paprika aioli, and can be stored for up to three days....
Sheet Pan Roast Chicken With Hasselback Potatoes and Brussels Sprouts
The recipe showcases a sheet‑pan roast chicken paired with Hasselback potatoes and Brussels sprouts, offering a festive, budget‑friendly alternative to turkey for holiday meals. It emphasizes using a 13‑by‑18‑inch pan for even roasting and minimal cleanup. Detailed ingredient lists and...
Sheet Pan Duck With Orange-Sriracha Glaze, Grapes and Hand-Torn Croutons
Olga Massov’s recipe showcases a whole Pekin duck roasted on a sheet pan with an orange‑sriracha glaze, paired with caramelized onions, roasted grapes, figs, and hand‑torn croutons. The method leverages the duck’s rendered fat—up to three‑quarters of a cup—to keep...
Lentil Skillet With Spinach, Tomato, Egg and Feta
Ellie Krieger’s lentil skillet blends cooked lentils, spinach, tomatoes, eggs, and feta into a hearty, shakshuka‑inspired dish. The recipe serves four, uses pantry staples, and cooks in under 30 minutes. Each serving provides 374 calories, 18 g protein, 14 g fiber, and...