Let your blender do the work: If you don’t have a high-powered blender, these recipes will still work well in a regular blender. You may need to blend a few minutes longer – but it’ll get the job done.
These nutrient-dense soups taste like they’ve been slow simmered for hours, but you can make them in a fraction of the time – simply pop the ingredients into a blender then heat on the stove top.
Souping is the new juicing. Soups have less sugar than juices, are warming and comforting at this time of year, plus they can be packed with veggies, protein and whole grains for added nutrient value and blood sugar management. While juice cleanses may be a thing of the past, souping is the cleanse du jour!
Too hot to cook? No sweat! We’ve got you covered with our easiest-ever foil-packet meals for the grill. Simply wrap ’em up, throw ’em on the grill and toss away the mess!
Each of these recipes is cooked in just one pot, pan, sheet or skillet, slashing your time spent at the sink so you can get to the things you love.
When dealing with inimitably supple beef tenderloin, keep it simple: A quick dash of seasoning and a hot sear in the pan and this cut will always impress.
All you need is a cooler and a portable grill to take advantage of these on-the-go eats designed to be made ahead and simply finished on the grill. Use this gorgeous menu for beachside picnics, cottage weekends or outdoor concerts – simply prep, pack and go.
When it's cold outside, soups, casseroles, stews and bakes are the way to go. These hot and delicious meals are perfect for those chilly winter nights.
How can a soup so full of rich flavors be clean? Carla Hall's burnt-orange carrot and ginger soup also boasts coconut, chiles, leek, onion, celery and silken tofu, a robust blend to say the least.
We worked up a sweat blending, pulsing and puréeing to bring you our top blender recommendations. So, whether you've saved up for a professional brand or you're on a budget, we've got an option for you.
