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This zippy, creamy slaw is so good you might find yourself making it for other sandwiches. To save even more time, use a preshredded coleslaw blend. Add cabbage and toss until fully coated. Combine chicken and barbecue sauce in a medium microwaveable bowl; toss until the chicken is coated. Microwave on High until heated through, about 1 minute. Heat tortillas according to package directions. Fill each tortilla with 1/4 cup of the chicken and top with 3 tablespoons of the slaw....

These crispy boneless, skinless chicken breast tenders stay crisp with only a light coating of oilno deep-frying needed. Serve as an appetizer or try them for dinner with crunchy vegetables and dip on the side. Set aside 1/2 cup of the sauce in a small bowl. Marinate in the refrigerator for 30 minutes to 1 hour. Preheat oven to 450 degrees F. Coat a large rimmed baking sheet with cooking spray....

How African American migrants popularized Southern barbecue. It aptly applies to how African Americans are connected to Southern barbecue. In essence, African Americans have long been Southern barbecue’s most effective ambassadors. Jerrelle Guy African Americans didn’t invent Southern barbecue. Native Americans have that honor. From the 16th to 19th centuries, Southern barbecue was remarkably consistent in its preparation. Barbecuing was labor-intensive, and enslaved African Americans were forced to prepare it....

Better yet, this healthy soup is easy to make and leftovers freeze beautifully for later. Add onion and poblano; cook, stirring often, until lightly browned, about 6 minutes. Add ground beef; cook, stirring to crumble, until no longer pink, about 7 minutes. Reduce heat to medium; simmer, undisturbed, about 10 minutes. Remove from heat; stir in cilantro. Top evenly with avocado, tortilla strips, sour cream and cheese. Serve alongside lime wedges....

Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread. Mash 1/2 cup beans in a small bowl with a fork. Heat oil in a medium saucepan over medium heat....

Scrape the paste into a large bowl. Add the remaining 1/2 teaspoon salt, oil, lemon juice, cumin and cinnamon and whisk to combine. Stir in kidney beans, chickpeas, carrot, parsley and mint. Serve at room temperature or cold. Tip Try homemade beans instead of canned. Start with 1 pound of any jot down of dry beans and rinse well. Place in a large bowl and cover with 2 inches of cold water....

She co-hosts the local foods podcastField to Forkand gives talks on cooking and sustainability. Becky lives and forages in Seattle with her sommelier wife, April. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

Using a slotted spoon, transfer the beef to a medium bowl, reserving drippings in the pan. Stir in tomato sauce, ketchup, Worcestershire, mustard and brown sugar. Return the beef to the pan. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.

Hominy adds a chewy texture in this healthy casserole, which draws flavor inspiration from nachos. Crushed corn tortilla chips add a crunchy layer to complete the dish. Lightly coat a 9-by-13-inch baking dish with cooking spray. Photo:Photographer: Rachel Marek, Food Stylist: Holly Dreesman, Prop Stylist: Sue Mitchell Heat oil in a large skillet over medium heat. Add onion; cook, stirring, until softened, about 5 minutes. Add beef; cook, stirring to crumble, until browned, about 5 minutes....

This hearty beer-spiked beef stew is served with creamy mashed potatoes for a shepherd’s pie vibe. Bring to a boil. Adjust heat to maintain a lively simmer and cook until tender, about 30 minutes. Photo: Jacob Fox Drain and return to the pan. Add milk, butter, 12 teaspoon salt and 14 teaspoon pepper. Mash to desired consistency. Cover to keep warm. Meanwhile, heat oil in a large skillet over medium-high heat....

Heat a large ovenproof Dutch oven over medium-high heat. Toss beef with 1 teaspoon salt and pepper in a large bowl. Add oil to the pot and swirl to coat. Photo:Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely Transfer to a plate. Repeat with the remaining beef. Stir in flour; cook, stirring constantly, until the vegetables are coated, about 1 minute. Photographer: Antonis Achilleos, Food Stylist: Karen Rankin, Prop Stylist: Christine Keely...

Serve with rice noodles, if you like. Heat 1 tablespoon oil in a large pot over medium-high heat. Add the beef and cook, stirring occasionally, until browned on all sides, about 3 minutes. Photo: Jacob Fox Transfer to a plate. Add the remaining 1 tablespoon oil, onion and mushrooms to the pot. Cook, stirring occasionally, until the vegetables start to soften, 2 to 3 minutes. Add sweet potato, garlic and curry powder; cook, stirring, for 30 seconds....

Stir in cumin, chili powder and coriander. Cook and stir for 1 minute. Stir in black beans, tomato, salt and black pepper. Cook, covered, for 5 minutes more, stirring occasionally. To serve, spoon beef mixture down the center of each tortilla. Sprinkle with lettuce and cheese. If desired, serve with salsa. Bake about 10 minutes or until heated through. Daily Values (DVs) are the recommended amounts of nutrients to consume each day....