If you have time, consider grilling or broiling the corn for a few minutes for additional flavor.
Thawed frozen corn can be used in place of fresh.
To amp up the veggies even more, try adding asparagus or peas to the dish.
Photo: Greg Dupree
Good, crusty whole-grain bread will make all the difference here.
Blueberries, strawberries, blackberries or a mix of the three all work well.
Wait, why not both!
Sara Haas
This protein-packed meal features Greek salad tucked into an egg-white wrap.
It also makes for a delicious breakfast.
Flavor this creamy cucumber filling with your favorite fresh herbs, tangy feta cheese and lemon.
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
If you like crispy bread, toast it first for extra crunch.
Serve with steamed asparagus.
To trim Brussels sprouts, simply cut off the stem end and halve.
Photographer: Rachel Marek, Food stylist: Annie Probst
it’s possible for you to use it as a replacement for any other cooking oil or fat.
Add toasted coconut flakes.
Add chocolate chips for chocolate lovers.
Photographer: Jen Causey, Food Stylist: Ruth Blackburn
You could also add extra nuts and seeds.
We’ve also included a salmon variation if you’re not in the mood for crab.
The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor.
Sara Haas
Serve with grilled chicken for an added boost of protein.
The wine-butter sauce is a good complement to the dish, especially with caramelized lemon notes.
Mushroom, Gruyere & Spinach Quiche
Mushroom lovers, meet your new favorite quiche.
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Josh Hoggle
The texture is rich, but a serving only clocks in at 317 calories.
Serve with a salad, or just make it the star of your springtime brunch repertoire.
We top each serving with yogurt for some tanginess, but you could also try swapping in ricotta.
Oxmoor House
A dusting of cocoa powder on top serves as a nod to the dessert’s iconic look.
There is just enough buttery sauce to coat the shrimp.
The trick is to not over-reduce the sauce when cooking it.
Jen Causey; Food Styling: Chelsea Zimmer; Prop Styling: Audrey Davis
It’s better to make it a little more saucy then dry.
The Best Vegetarian Tacos
Got veggies in your fridge?
Turn them into tacos!
Time Inc.
This flexible recipe pairs roasted root vegetables of your choice with a crunchy, sweet and spicy pickle filling.
Easy Baked Fish Fillets
Looking for a simple fish dinner?
Skip the frozen fillets and try this easy recipe for baked, fresh fish fillets.
Jen Causey; Food Styling: Tori Cox and Gordon Sawyer; Prop Styling: Audrey Davis
With little prep involved, this is a great last-minute, easy dinner for the family.
Any firm white fish works well.
The breading is not too overwhelming, but adds a delicious crunch.
Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely
Serve it with leafy greens or thinly sliced oven-baked potatoes.
Choose potatoes with comparable diameters to create uniform slices for the easy-to-make crust.
A mandoline makes slicing quick and precise, but a sharp chef’s knife will work too.
Greg Dupree
you might also slice the potatoes in the food processor by using the slicing blade.
The pineapple also concentrates as it bakes and helps keep the rice mixture from becoming too dry.
This way their juices seep right into the rice, and the teriyaki drizzle coats every bite.
Randy Mayor; Styling: Lindsey Lower
Photographer: Sara Baurley, Food Stylist: Julia Levy, Prop Stylist: Josh Hoggle
Antonis Achilleos
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall
Randy Mayor
Greg Dupree; Food Styling: Mary Claire Britton and Kady Wohlfarth; Prop Styling: Sarah Elizabeth Cleveland
Hector Manuel Sanchez
