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cookbooks & magazines

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Halibut Baked In Foil with Zucchini and Tomatoes

Halibut Baked In Foil with Zucchini and Tomatoes Why this recipe works. Cooking halibut en papillote – baking it in a tightly sealed package to steam it in it’s own juices – is a quick, mess-free way to enhance the fish’s mild flavor, and including vegetables in the pouch is a surefire path to an … Continue reading »

Categories: America's Test Kitchen, Cooking, One-Pan Wonders, recipes, seafood | Leave a comment

New Potatoes with Peas And Cilantro

New Potatoes with Peas And Cilantro A few chopped anchovies or sorrel leaves make a nice addition here, if you want to add another burst of flavor. Serves four as a side dish. Ingredients 2 ½ cups / 300g peas (fresh or frozen ) 2 green chilies, finely chopped (take out the seeds, if you … Continue reading »

Categories: At Home, cookbooks & magazines, Cooking, Ottolenghi Simple Cookbook, potato, recipes, salads | Leave a comment

Orzo with Shrimp, Tomato, and Marinated Feta

Orzo with Shrimp, Tomato, and Marinated Feta The combination of shrimp, feta, tomatoes, and pasta is one that I love. I return to it time and again for easy one-pot suppers. Orzo is the little pasta that comes in the shape of rice. It’s easy to eat a lot of and is widely available. If … Continue reading »

Categories: cookbooks & magazines, Cooking, Ottolenghi Simple Cookbook, recipes | Leave a comment

Sautéed Boneless Pork Chops with Port Wine and Cherry Sauce

Sautéed Boneless Pork Chops with Port Wine and Cherry Sauce Ingredients 2 boneless pork chops (3/4 – 1 inch thick, 6-8 oz. each) 1 pinch each salt and pepper 2 teaspoons vegetable oil 1 shallot, minced ½ teaspoon minced fresh rosemary 2 garlic cloves, minced ½ cup chicken broth ¼ cup ruby port wine 2 … Continue reading »

Categories: At Home, ATK The Complete Cooking for Two Cookbook, Cooking, pork, pork chops, recipes | Leave a comment

Buckwheat and Haricots Verts Salad

Cooking from my new cookbook! Buckwheat and Haricots Verts Salad This is either lovely as is or served with some pan-fried salmon. It’s quick to make – less than half an hour if you get the various elements all cooking at the same time – but can also be prepared in advance, if you like. … Continue reading »

Categories: Cooking, Ottolenghi Simple Cookbook, recipes, salads | Leave a comment

Easy Sheet Pan Nachos

Easy Sheet Pan Nachos These loaded nachos are perfect for a casual dinner or a party snack. Adding the salsa and other toppings after the nachos bake keeps the chips crisp. Ingredients 12 ounces gluten-free tortilla chips 1 tablespoon olive oil 1 pound ground beef or ground turkey 1 small onion, diced 2 cloves garlic, … Continue reading »

Categories: beans, cookbooks & magazines, Gluten-Free Living, ground beef, recipes | Leave a comment

Classic Dutch Oven Bread

Classic Dutch Oven Bread Ingredients 3 cups (381 grams) bread flour 1 cup (130 grams) whole wheat flour 1 tablespoon (9 grams) kosher salt 2 ¼ teaspoons (7 grams) instant yeast 1 ¾ plus 2 tablespoons (425 grams) warm water (105°F/41°C to 110°F/43°C) Corn four, for dusting Method 1. In a large bowl, stir together … Continue reading »

Categories: Bake from Scratch Magazine, bread, recipes | Leave a comment

Taco Chicken Tortilla Wraps Recipe

Taco Chicken Tortilla Wraps Recipe Ingredients 4 (8-inch) fat-free flour tortillas 1 lb. chicken breast tenders 1 (1.25-ounce) package 40%-less-sodium taco seasoning mix Cooking spray 1 cup thin onion wedges 2 cups shredded iceberg lettuce 1 medium-size tomato, chopped ½ cup fat-free sour cream Method 1. Wrap tortillas in aluminum foil; bake at 375° for … Continue reading »

Categories: chicken, Cooking Light 5-Ingredient 15-Minute Cookbook, recipes | Leave a comment

Curried Red Quinoa Salad with Chicken

Curried Red Quinoa Salad with Chicken Ingredients 1 pound boneless skinless chicken breast, cut into 3/4 inch pieces ¼ teaspoon salt ¼ cup fat-free italian dressing 2 teaspoons curry powder 1 cup cooked red quinoa 1 large gala apple, cored and thinly sliced ¼ cup thinly sliced red onion Method 1. Spray medium skillet with … Continue reading »

Categories: breasts, chicken, cookbooks & magazines, recipes, salads, Weight Watchers Love It Cook It Eat It! | Leave a comment

Chicken, Mushroom, and Barley Stew

Chicken, Mushroom, and Barley Stew Ingredients ½ ounce dried porcini mushrooms 1 cup boiling water 1 pound boneless skinless chicken breast, cut into 1/2 inch pieces ¼ teaspoon salt ¼ teaspoon pepper 3 large shallots, sliced 4 cups chicken broth 2 large carrots, sliced 1 stalk celery, thinly sliced ½ cup pearl barley, rinsed 1 … Continue reading »

Categories: Cooking, recipes, soups and stews, Weight Watchers Love It Cook It Eat It! | Leave a comment