Add more serrano if you like it hot.
Giving lemons a quick sizzle in the skillet amps up the flavor of this piccata-inspired dish.
The heat helps release even more citrus juice and sweetens it too.
Antonis Achilleos
When shopping for scallops, look for ones labeled “dry.”
Eggs are the base of the creamy sauce.
They don’t get fully cooked, so use pasteurized-in-the-shell eggs if you prefer.
The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.
If you have a sensitive palate, you’re able to cut back on the spices.
Be sure to use seasonal squash for the best squash flavor.
Serve the duo for a comforting and easy weeknight dinner for the family.
The soup keeps well in the fridge, so save leftovers for lunch or dinner later in the week.
This set-it-and-forget-it slow-cooker soup recipe is just that.
Using bone-in chicken is the key to making rich soup without adding broth.
Quinoa Avocado Salad with Buttermilk Dressing
Persimmons add sweetness to this healthy avocado salad.
Crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.
Antonis Achilleos
The stuffed cabbage leaves gently bake in a simple tomato sauce.
This easy stuffed cabbage recipe can be made ahead of time and baked just before serving.
In this easy recipe, they’re full-size, full-flavored and plenty filling.
Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out.
Lemon and fresh basil brighten up the whole-wheat pasta and complement the shrimp in this quick dinner recipe.
They’re quick and easy to make and cleanup is even faster!
Veggistrone
This vegetable-packed minestrone soup recipe is inspired by a popular Weight Watchers vegetable soup recipe.
EatingWell’s Eggplant Parmesan
Here we bake breaded eggplant for crispy results with fewer calories to boot.
Make a double batch for lunches later in the week.
Shao Hsing (or Shaoxing) is a seasoned rice wine used in Chinese cooking.
Look for it in Asian specialty markets or with other Asian ingredients in large supermarkets.
Serve with warm whole-wheat pita for scooping up extra hummus at the bottom of the bowl.
Serve with crusty rolls to soak up the juices.
We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour.
Chipotle-Orange Broccoli & Tofu
Chipotle peppers add kick to this tofu and broccoli stir-fry recipe.
If you’re shy about spice, cut back on the amount or leave them out completely.
Serve over brown basmati rice.
Photographer: Fred Hardy II, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Phoebe Hauser
Photography / Fred Hardy, Styling / Ruth Blackburn / Audrey Davis
