Recipe roundup: From viral trends to dressed up Brussels sprouts and gluten-free chicken strips, here are a few easy (but not boring) recipes …
"The Rib King" by Ladee Hubbard; Amistad (384 pages, $27.99) ——— Until recently — so recently it’s shameful to think about it — the smiling faces of Black servants like Uncle Ben and Aunt Jemima were a long-accepted way to market food and other domestic products. Few consumers wondered what the stories behind those faces might be. In her terrific new novel, "The Rib King," Ladee Hubbard looks ...
Make nachos dinner-worthy when you top them with an easy 30-minute chili. Serve with topping options such as sliced jalapeños and scallions and fresh cilantro.
Most paellas are made with meat or fish or a combination of both. This paella is made from veggies, making it completely plant-based.
Olive oil and chickpeas are the stars of this meal — both of which you probably already have on hand. Personally, I’m never without a can of chickpeas in my pantry. There are endless ways to turn them into a meal, from tossing them into salads to smashing them onto toast. But my absolute favorite is perhaps the most overlooked — and that’s braising! It’s easy, it’s hands-off and it’s totally transformative.
The veggie bacon gives the sandwich that smoky flavor. Top that with maple-mustard caramelized onions, tomato and peppery arugula lettuce, and I bet you can’t eat just one!
This soup is definitely fit for a main course on a cold day. Serve this alongside a bright green salad and bread, of course.
These hand pies pack in the very best parts of the classic breakfast sandwich, with a twist that makes them feel a little bit fancy.
In this classic Tuscan combination, kale and white beans are whirled into a spread for this easy bruschetta recipe.
All the cooking done during the holidays can leave people feeling a little burnt out. Here are a few recipes to try that are fast, easy and a …
Not only do breakfast casseroles have a level of nostalgia, they're also a great way to use up any ingredients in the fridge you need to get rid of.
Try making a big batch at the beginning of the week and enjoying it throughout for lunch. It’s also a great way to use up veggies in the crisper.
With just two tricks up your sleeve, it can be made a few days ahead and tossed into the oven when it’s go time, but still tastes as fresh as the day you made it.