Latest in Ingredients
This saucy spin on classic Buffalo wings is low-carb and flavor-packed.
Who says gyros have to be sandwiches? With this savory spread, you can customize and enjoy them any way you'd like.
This is a dish that'll wow your whole table – and offer a wealth of extra-good-for-you nutrients.
A little miso makes this one flavor-packed, energy-boosting meal.
If you're a fan of Chicken Marsala, you've got to try this cherry-infused version.
No one would ever guess this chicken dinner takes just 30 minutes (and very little prep) to perfect.
Nutrient-dense and ready in under half an hour, you can make these patties any time hunger hits.
You’ve seen the brightly colored Brazilian berry in smoothie bowls, but we’re taking acai for a savory spin in this gorgeous root vegetable dinner bowl.
Blink and you'll miss blackcurrant season. Get the most out of it this year with this summery blackcurrant coulis recipe.
Buffalo wing sauce is the signature ingredient that gives this casserole its tangy, fiery kick. Since this recipe uses cooked chicken, this is a delicious dish to whip up when you have leftover rotisserie chicken hanging out in the fridge.
This turkey is a labor of love, but the juicy results are totally worth the effort. Here, we use deboned meat, which cooks through faster than a whole bird, and the finished roll is easier to slice at the table. Ask your butcher to prepare it for you in advance, and request that they reserve about half of the bones as you’ll need them to make the gravy. A cranberry glaze is brushed on the turkey while roasting, while a homemade gravy gets drizzled on after serving.
Shishitos are usually mild, but every once in a while you get a firecracker. That’s what makes this dish really fun! Blistering the beans and peppers in a skillet gives them a nice charred taste without having to toss them on the grill or under the broiler. If you can’t find shishito peppers, try multicolored mini bell peppers instead.
Flatbreads have the same broad appeal as pizza but are ideal for dolling up with sophisticated flavors. Here, a tasty homemade dough gets topped with caramelized onions, sweet squash, zesty sausage and creamy goat cheese for an appetizer that’s definitely not every day.
Grilling the cabbage imparts an unbeatable smokiness to this slaw. Here, the napa is topped with a spicy dressing using gut-friendly kimchi.
The heavy-rotation dinner.
Roasting tomatillos softens their sourness while adding a little sweetness, making them the ideal topping for chicken and zucchini. If you can't find poblano pepper, a red or green bell pepper can substitute.
Not your average quinoa bowl, this version spoons a warm sesame sauce spiked with refreshing orange over wild salmon and a bevy of tender veggies.
Curtis Stone’s twist on a traditional Tuscan salad is loaded with shallots, mozzarella cheese and light, juicy heirloom tomatoes.
A rich, herbaceous butter turns this simple roasted chicken into a wow-worthy dish.
By baking these wings on an oven-safe rack elevated over a baking sheet, air can circulate around the wings, making them perfectly crisp. Roasted cauliflower and garlic spinach round out the meal.
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.
This homemade aioli with zesty lemon and fresh dill brightens up this simple roasted salmon with potatoes and asparagus.