This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.
Salty, crispy and chewy, these halloumi fries are sure to become a regular in your recipe lineup.
These bite-sized cups pack all of the flavor of bruschetta into a convenient, mess-free and handheld appetizer.
Liven up any gathering with this gingerbread roll that can be made in advance and refrigerated until guests arrive.
This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.
An array of nutritious vegetables are piled into this gorgeous soup topped with shredded chicken. Parmesan cheese is made into crispy crackers to use over top instead of croutons.
Covered with a tangy glaze, these chicken thighs stay juicy as they roast. And with just two pans to wash, you get a break on the dishes.
Pancakes take a savory turn with this almond and cornmeal version topped with black bean salsa and a drizzle of cilantro-infused yogurt.
Chewy farro provides toothsome texture to this meatless salad topped with feta, olives and roasted grapes.
Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.
Roasted chickpeas seasoned lightly with curry powder make a crunchy topper for this orange-infused salad.
Maple-roasted pears and cashews adorn this hearty kale salad with chicken and a rich buttermilk dressing.
These indulgent shortbread squares are simply pressed into a baking pan – no rolling or fussing with the dough required.
Red lentils add protein to this meatless main with cauliflower and sweet potatoes. Making your own paste with chiles, ginger and garlic adds heaps of flavor to the dish with just a whirl in the food processor. Serve the curry with whole-grain naan or pita bread.
Why bother stuffing your chicken when you can simply cook the chicken in the stuffing? In this recipe, the chicken is nestled in vegetables and chunks of whole-grain bread, for a stuffing-like mixture that’s deliciously infused with the chicken’s natural juices.
Get ready for the biggest revelation in dorm-room cooking: kettle eggs! Yes, you can actually make hard-boiled eggs in an electric kettle. (Fun fact: Our senior graphic designer, Alaina Greenberg, makes them almost daily in our office!) If you don’t have a kettle, you can also buy packaged pre-boiled eggs for this recipe.
By removing the backbone, you get a juicy, whole chicken cooked in less time. The process takes only minutes but can be intimidating for first-timers; however, you can always ask your butcher to do it for you. Serve with additional lime wedges around the platter.