Impress your family with this lemon- and garlic-stuffed whole fish on the grill that’s surprisingly easy to put together. Make the aioli on your Sunday prep day so you can simply assemble and grill the fish right before eating.
Giving the romaine hearts a quick turn on the grill imparts a smoky taste to this Greek salad that's incredibly appealing. The combo of tender lamb and salad is definitely entertaining-ready.
No need for a bottled sauce — here, you can make a quick, zesty teriyaki using orange juice, ginger and a few pantry staples. The recipe makes enough to coat the fish before roasting with plenty left over for drizzling and dipping at the table. (Tasty tip: Try it on the broccoli!)
Tender, meaty mushrooms are smothered in a tangy salsa and topped with gooey cheese.
These Hawaiian tuna burgers are full of lean protein and bursting with tropical flavor. The carrot beet slaw adds a tangy crunch.
We've taken the traditional BBQ side dish and turned it into an equally winter-friendly meal, ready in just 30 minutes and sure to refresh, thanks to its lemony vinaigrette.
You can pick up pre-chopped broccoli rice to save time or pulse broccoli florets and stems in the food processor to make your own.
Butter makes everything better – so go ahead, embrace it on a ketotarian diet. It adds richness to this uber easy sautéed sole with crunchy carrots, bell pepper and snap peas.
Honey and sriracha glaze gives the salmon an amazing sweet and spicy flavor. The avocado salsa is the perfect finish for this fast and easy dinner.
These healthy oatmeal cookies are the perfect blend of dark chocolate with gooey tahini for a sweet, chewy, gluten-free, dairy-free and grain free treat.
This protein-rich skillet breakfast is both fast enough for weekday mornings and hearty enough for houseguests. Here, we used plain turkey sausages, but go ahead and toss in your favorite variety, such as Italian or breakfast-style.
A creamy corn chowder in less than 30 minutes? It’s possible thanks to frozen and thawed corn kernels and a handful of flavorful ingredients.
Caramelized shallots and crispy bacon impart big flavor to these shredded Brussels sprouts topped with crunchy pumpkin seeds. To make this dish vegetarian, you can omit the bacon and sauté the shallots in olive oil instead.
For a hearty one-dish salad, toss tender strips of beef tenderloin with crisp salad greens, mushrooms, cucumbers, and bell peppers. Dress it with a tangy mix of Greek yogurt, buttermilk, garlic and apple cider vinegar, and serve as a main dish.
Cassava flour is a great gluten- and grain-free alternative that works well in both sweet or savory applications. We use it to make these easy and delicious waffles.
Start your day with this veggie-packed cauliflower hash. It's so filling you won't even miss the carbs you'd find in a traditional hash.
Piled high with seasoned beans and veggies, these tostadas are more assembly than cooking. If you’re inviting your floormates to your room for dinner or a late-night snack, you can get extra fancy and add a dollop of sour cream, fresh cilantro or a dash of hot sauce.
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.
Ricotta cheese is blended with an all-natural purchased pesto for a punch of flavor with minimal effort. Layers of fresh zucchini, tomato and mushroom add a Mediterranean flair.
A quick soy-lime dressing adds serious oomph to this crunchy slaw. The beauty of a slaw made with heartier ingredients such as broccoli, carrots and radishes is that you can toss it in the dressing before leaving the house and it won’t get soggy. If you don’t have a portable grill, you can also cook the tofu in a skillet or grill pan before leaving the house.
Smothered in walnut-parsley pesto and topped with mushrooms, this meatless flatbread takes only 30 minutes to serve up, thanks to store-bought dough.
A staff favorite, this cool dessert looks extravagant but is very easy to pull off, plus it’s completely make-ahead.
These lightly seasoned and baked chickpeas and edamame make a great snack or can add crunch to any salad.
