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Rice, beans, corn, and zucchini are served in bowls and topped with avocado, radishes and other veggies, salsa and a squeeze of lime juice.
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I made this up about 5 years ago to use up some leftover baked chicken, and now it’s one of our favorite spring-time meals. It’s light, refreshing, and totally...
cooking.nytimes.com
Risotto can often be an intimidating dish, but this recipe, adapted from Rick Moonen and Roy Finamore’s “Fish Without a Doubt,” doesn’t have to be It came to The Times in 2009, part of Emily Weinstein’s column on learning to cook It worked for her, even though she didn’t prepare any of the ingredients ahead of time — or stir constantly as so many risotto recipes demand
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Breakfast eggs at home can become a bore and although extremely simple can be difficult to master. This is an extremely easy, tasty change from the usual weekend...
www.delish.com
This version of a best-loved comfort food fits busy family schedules.
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I whipped this up one night in a hurry as a vegetable side. I served this with barbecued boneless/skinless chicken thighs (marinated in teriyaki, fresh ginger...
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Dr. Weil believes cooked mushrooms are more nutritious than raw ones, so F&W's Grace Parisi developed this vegetarian entrée of grilled mushrooms filled with smoky chiles.
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An addictive blend of sweetness, saltiness, and spiciness envelops clusters of freshly popped corn and nuts.
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This Creole rice dish is a quick, lower fat version of an old favorite. I've had this recipe for many years, but have modified it for my family's tastes. You can do the same. There's a lot of room for creativity here.
www.delish.com
This colorful and creamy rice supper cooks quickly in the skillet, and includes chicken, peas and carrots enhanced with a pleasing roasted garlic flavor.
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My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.
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