Frozen foods are convenient – and sometimes better for you. Find out which frozen staples you should stock your freezer with.
Have you missed fish since switching to a vegan or plant-based diet? Banana blossom might just be the alternative you need, with the right consistency and texture.
Serve these noodle-filled lettuce wraps family-style with the toppings in separate small bowls so everyone can assemble their own at the table. Save any leftovers and enjoy as a salad the next day – simply chop the lettuce, toss with the toppings and drizzle with the sauce
If you have trouble getting your family (or yourself!) to eat fish regularly, these soft, creamy dumplings are a clever way to add it into your weeknight repertoire. To avoid overcooking them, make sure the water returns to a boil between each batch of dumplings, and then set your timer for 3 minutes. If you’re able to find fire-roasted crushed tomatoes, try them in the broth – they add a smoky depth of flavor.
You’ll save time (and need fewer ingredients) by using one spicy dressing as both a marinade for the fish and a dressing for the slaw. There’s plenty of room for play with this recipe – turn up the heat by adding more sriracha or jalapeño peppers, or toss in handfuls of chopped cilantro and mint for extra freshness. Instead of a grill pan, you can cook the fish on your barbecue or broil on a foil-lined baking sheet.
Please everyone at your seder from the pickiest eaters to the staunchest traditionalists with these three gluten-free, dairy-free, and grain-free versions of Passover staples from The New Yiddish Kitchen. The new cookbook transforms 2,000 year old Jewish traditions into modern, clean cuisine.
Hate doing the dishes? Thanks to foil and parchment paper, you don't have to! We've rounded up our favorite dinners and dessert perfectly prepared in packets.
Fish cakes in Thailand are often augmented with tapioca flour to make them sturdier; I opt for healthy, protein-rich quinoa instead. These make a great appetizer or can be served as a main course with noodles or rice. When preparing your quinoa for this recipe, use a ratio of 1 cup quinoa to 12/3 cups water – this ensures your fish cakes don’t get soggy. Do try the dipping sauce – just a little gives the fish cakes a sweet-tangy bite.
I first had this mildly spicy curry-smeared fish in the northern capital of Chiang Mai steamed in ingeniously folded banana leaf packets that also served as a takeaway container. The banana leaf is 100% natural and compostable and infuses the fish with a subtle herby flavor. Look for banana leaf at Asian and Latino markets in the freezer section, or wrap the fish in Swiss chard leaves instead.
I eat fish twice a week, as recommended by the American Heart Association. Do I still need to take a fish oil supplement?
This light and lively meal captures the spirit of South America with its clever use of sweet tropical fruits, savory fish and crisp jicama. Freshness is key when it comes to the slaw, so pick a ripe, juicy pineapple (look for ones with bright green leaves and a firm shell).
Skip the deep fryer and make use of the oven! We coated tender halibut in brown rice cereal and topped it with our roasted corn salsa and yogurt-feta sauce.
While all of our recipes keep calories in check, we’ve collected 30 especially low-calorie meals that pack just 300 cals or less per serving! Toss them on your menu after a cheat meal and keep them around for your regular rotation. With recipes like mac & cheese, shrimp ’n’ grits and a loaded grilled cheese, they’re definitely satisfying!
The sweetness of late-season corn combines with heart-healthy salmon in a bowl that is chock-full of both flavor and nutrition. If you pop our clean corn bread into the oven as you start on the chowder, you'll have fresh bread ready for dipping just before your chowder hits the table.
Baking in parchment keeps fish moist and makes cleanup practically effortless. Try substituting Pacific cod for similar results at a reduced cost, and reserve the second half of your fennel bulb for use in a salad: Try it with radicchio, toasted walnuts, cubes of pear and crumbled goat cheese.