Lemon Potatoes With Beans and Feta
Ellie Krieger’s recipe upgrades classic Greek lemon potatoes into a hearty vegetarian entrée by adding crisp green beans, buttery white beans, and salty feta. The dish is roasted on a single pan at 450°F, delivering caramelized potatoes alongside tender beans in under an hour. Nutritional data shows each serving contains 245 calories, 12 g fat, 6 g protein, and 5 g fiber, making it a balanced, low‑sodium option. It also doubles as a flavorful side for fish, poultry, or meat dishes.
Nikujaga (Japanese Steak and Potato Stew)
Nikujaga, a classic Japanese beef and potato stew, is prepared using a drop lid or wooden otoshi‑buta to trap steam and ensure even cooking. The recipe calls for rib‑eye steak, waxy potatoes, onions, dashi, sake, soy sauce, sugar, and mirin,...
Chicken Meatballs (Tsukune)
Tokyo‑style chicken meatballs, known as tsukune, are presented with a raw egg yolk that creates a velvety sauce when broken. The recipe emphasizes low‑sodium soy sauce, mirin, and pasteurized eggs to meet modern health and safety standards. Serving suggestions include...
Stir-Fried Beef, Zucchini and Sweet Onions
Brys Stephens, co‑founder of the recipe‑search platform Cookthink.com, released a new cookbook that blends Southern comfort food with Asian flavors. The book’s highlight is a stir‑fried beef, zucchini and sweet onion dish that showcases ingredient synergy and a health‑focused profile....
Homemade Bagels
Stratford University chef Charleen Huebner released an artisan bagel recipe for culinary students, emphasizing a poolish starter, overnight refrigeration, and kettling in barley malt syrup. The detailed formula yields seven dome‑shaped bagels with a chewy crumb, glossy crust, and optional...
Radish and Arugula Salad With Honey, Almonds and Mint
Susie Middleton’s spring salad pairs peppery radishes with bitter arugula, quick‑pickled in a light sugar‑lemon brine. A drizzle of honey and a splash of olive oil bind the vegetables, while toasted almonds and shaved Parmigiano‑Reggiano add texture and richness. Fresh...
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,...
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...