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EatingWell: Chicken and broccoli casserole is comfort in one pan
This one-pan chicken and broccoli casserole is prepared in a skillet on the stovetop, then finished in the oven until it’s browned, cheesy and bubbling. Serve with a crunchy green salad.
Chicken & Broccoli Casserole
Serves 8
Active Time: 20 minutes
Total Time: 30 minutes
1 tablespoon canola oil
1 1/2 pounds boneless, skinless chicken ...Read more
Environmental Nutrition: Comfort foods can be part of a healthy eating plan
Comfort foods — you know, those are the foods that we may turn to when we need consoling. They may be different for different people but they tend to be dishes we grew up eating. They’re often creamy or cheesy or classic meaty meals. However, while they may be good for the soul, they may not be great for the body, at least not if eaten often...Read more
Seriously Simple: Avgolemono soup is satisfying and healing
This lively lemon egg soup has been a staple in Greece for centuries. Creamy and pungent with lemon flavor, this must be Greece’s answer to other national comfort chicken soups.
You might be surprised to learn that this celebrated Greek soup has its roots in Spanish Sephardic history. Apparently, it made its way from Spain to Greece during ...Read more
JeanMarie Brownson: This meatless dish featuring halloumi ‘fries’ is full of flavor
Warm cheese deserves all the love. From the pull of mozzarella on pizza, to molten cheese fondue, to the buttery goodness of queso fundido piled on a tortilla, few foods prove more satisfying. Light it on fire at one of Chicago’s iconic Greek restaurants and everyone thrills.
Grilled halloumi cheese first came on our radar a few years ago in ...Read more
The Kitchn: This is the only way I’ll ever cook an omelet
There are many amazing breakfast recipes out there, but nothing can get me out of bed on a lazy weekend like an omelet stuffed with melty cheese and herbs. This classic dish is so easy that it can be made before you’ve even had your first cup of ...Read more
The Kitchn: What makes this sticky chicken salad so delicious? Three words: crushed barbecue chips
When I was growing up, my family used to go to this neighborhood icehouse (an indoor-outdoor dive bar and restaurant popular in Texas) and my go-to order was a salad they called “chicken on the green.” It had a lot going on, but the key components were fried ...Read more
Gretchen's table: Carrot Tarte Tatin offers inspired take on French dessert
Here's how it often goes at dinner time on weeknights in my kitchen: My husband walks in, and if there's no discernible aroma wafting across the room, he starts lifting lids on pans on the stovetop and looking in the fridge for leftovers before wondering out loud "What's for dinner?"
On a recent Monday, the answer was something of a shocker, ...Read more
Cookbook news: 'Anything's Pastable' by The Sporkful's Dan Pashman, plus Nancy's Pizza book in the works
CHICAGO -- Dan Pashman not only invented a new pasta shape just a few years ago, now he’s coming for your pasta sauce.
He’s best known as the creator and host of The Sporkful food podcast. His culinary legacy, however, may be immortalized as the inventor of the cascatelli pasta shape. He’s also the author of the upcoming new cookbook “...Read more
Best Bites: Modballs
Packed with 75 different fruits, veggies, seeds, nuts and chocolate, they are 100 calories of pure energy. And though they seem similar to a protein bar, they are definitely tastier; maybe it’s the zero preservatives of artificial ingredients.
My fitness fanatic son loved them, and I found them perfect for curbing mid-day hunger. They come ...Read more
Column: I regained my sense of self by baking bread
Something was missing from my life. I was feeling restless. Listless. All kinds of less.
I didn’t know what the problem was, until I stumbled upon a great-looking recipe for bread. And that made all the difference. I hope.
I happened to be on the King Arthur Flour website because I needed a bottle of Tahitian vanilla. Ordinarily, I wouldn’...Read more
Column: Cal-Mex is having a moment in New York. But how does it taste?
NEW YORK — When I'm in New York, the thing I love to do more than anything is eat.
Slabs of roast pork, skin as brittle and sweet as toffee and bathed in vinegar garlic sauce at Dominican spots in Washington Heights. Cheesy, cheap pizza slices in Midtown Manhattan. West African buffets. Katz's Deli. Bodega-bought chopped cheese sandwiches. ...Read more
Diabetes Quick Fix: Thai peanut and coconut scallops with ginger rice
Scallops are perfect for a quick meal. They need no preparation and only take a few minutes to cook. For this recipe they are simmered in a flavorful sauce made from a mixture of peanut sauce and coconut milk. Both items can be found in the Asian section of the supermarket.
Basmati rice has a nutty flavor and smells a little like popcorn when ...Read more
Breadcrumbs (yes, breadcrumbs) are the star of this pasta dish
Leave it to the Italians to create spectacular dishes with the most ordinary staples.
Pangrattato is no more than pulverized stale bread revived in good olive oil, lots of garlic and a few seasonings. Thanks to Lynne Rossetto Kasper's stories of thrifty Sicilian cooks, I no longer take breadcrumbs for granted. They've become the prime ...Read more
Alternative cooking oils are taking over restaurant kitchens
Over the past half-dozen years, one of America’s most dependable, all-purpose pantry staples has taken a severe hit to its reputation.
Vegetable oil is key to cooking an infinite variety of food, whether fried chicken, roast vegetables, banana bread or popcorn. According to the US Department of Agriculture, about 20% of the American diet ...Read more
Google is trying to reduce its food waste without irritating employees
It’s not just the headcount at Google that’s getting smaller.
Like other Silicon Valley giants retrenching amid financial uncertainty, Google has cut thousands of jobs since January 2023. But the company is also accelerating changes within its lavish corporate cafeterias — a longtime lure for tech employees — that will both reduce costs...Read more
EatingWell: This potato frittata is perfect for a family Easter breakfast
This potato frittata is packed with fresh herbs and vegetables. Dill havarti adds a creamy, mild flavor to the dish. The frittata releases easily from the cast-iron pan, revealing a savory crust on the bottom that adds flavor and texture.
Potato Frittata
Serves 8
Active Time: 25 minutes
Total Time: 40 minutes
12 large eggs
1/2 cup half-and...Read more
Environmental Nutrition: Make time for tea
Tea has been enjoyed for more than 5,000 years. Its consumption is supported by modern research for related health benefits and disease risk reduction.
Tea basics
Tea contains polyphenols, antioxidant plant compounds associated with health benefits.
The four types of tea known as “true” teas — white, green, Oolong and ...Read more
Seriously Simple: Blueberry lemon ricotta loaf is a spring treat
On a cold, rainy morning, I was doing errands and hadn’t eaten breakfast. I stopped in this little coffee shop and eyed a lush, blueberry quick bread in the window. I asked for a slice along with a foamy cappuccino.
As I took a bite, I wondered how the baker had developed such a rich, moist quick bread. I asked the baker and discovered that ...Read more
JeanMarie Brownson: Roasted eggplant salad offers a nice change of pace for Easter brunch
A morning of museum hopping left us hungry on the streets of Madrid. We popped into a sidewalk cafe for a bit of nourishment. We started with skewers of olives and anchovies and small croquettes filled with jamon serrano. So delicious. The next dish wowed us completely. In fact, two bites into a plate of escalivada salad over fried potatoes, ...Read more
The Kitchn: Orange creamsicle mousse is the dreamiest no-bake dessert
Anyone else remember Orange Julius? The frothy, creamy orange drink (so good I love to make a copycat Orange Julius at home) was one of my favorites and often a treat from my parents after doctor’s appointments.
So it makes sense that when all my ...Read more