8 Naan Pizza Recipes For Busy Nights
Can we just be real for a minute and preach the goodness of pizza? In a time where it's not cool or "healthy" to indulge in such delicacies, I feel like there are few places
20-Minute Lemon Pesto Penne - Pinch of Yum
This 20 Minute Lemon Pesto Penne is my husband's favorite pasta! Baby broccoli, oven roasted tomatoes, and fresh lemon and basil.
Steak Diane - Recipe - FineCooking
Classically made with filet mignon, this version of steak Diane uses less pricey flank steak. The beefier nature of the cut holds its own against a bold sauce featuring sherry, Cognac, Worcestershire sauce, and herbs.
Quick-Roasted Winter Vegetables - Recipe - FineCooking
For weeknight meals, you can speed up the process of roasting winter vegetables by cutting them into thin slices. For a medley like this one, roast the different vegetables on separate baking sheets, so each one gets the right amount of cooking time.
Bangkok Coconut Curry Noodle Bowls (Pinch of Yum)
Bangkok Coconut Curry Noodle Bowls, a food drink post from the blog Pinch of Yum, written by Lindsay Ostrom on Bloglovin’
Mexican Buddha Bowl recipe by Ale | The Feedfeed
This Mexican Buddha Bowl recipe is featured in the Whole Grain Salads feed along with many more.
Pork Tenderloin & Spinach Salad with Shallot Dressing - Recipe - FineCooking
This salad is terrific with chicken instead of pork, and I also like it with pecans as well as walnuts. The shallots cook along with the pork, allowing you to mix the dressing in the pan.
NYT Cooking: Pork and fennel — both fennel seed and the bulb-shaped vegetable — are often companions, and the combination of flavors is quite delicious. For best results, let the chops soak for at least a few hours, preferably overnight, in a quickly made brine.
Chicory Salad with Walnuts and Parmesan - Recipe - FineCooking
Chicory is a sturdy member of the endive family whose bold taste and texture really stand up to intense flavors. Here it is paired with rich walnuts and sharp Parmesan cheese in a sherry-mustard vinaigrette. You could use arugula instead of chicory here if you prefer. I like to serve this salad before a meaty, belly-warming stew or pasta entrée.
Chimichurri Roast Chicken Legs - Recipe - FineCooking
This herb-flecked chicken is a walkaway dish; once you stick it in the oven, it’s completely hands off. There’s no fussy finish to worry about. Just take it out and […]
Chicken, Napa Cabbage & Snow Pea Grain Bowl with Coconut-Peanut Sauce - Recipe - FineCooking
This recipe, excerpted from Build-a-Bowl by Nicki Sizemore, is creamy, crunchy, sweet, salty, and spicy. In other words: it’s heavenly. The sauce, made with peanut butter and coconut milk, is […]
Caponata-Style Braised Eggplant with Couscous - Recipe - FineCooking
Eggplant caponata is a vegetarian main course that offers the balanced acidity and sweetness of the classic condiment. Served with couscous and a fresh mint, tomato, and cucumber salad, it […]
Braised Chicken Legs with Black Vinegar, Ginger, and Shiitake - Recipe - FineCooking
The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of […]