by Maria Russo in Recipes, May 23rd, 2016
by Maria Russo in Recipes, May 16th, 2016
If you’ve just about had it with your usual salad routine of lettuce and dressing, it’s time to dress up your greens with one hearty, satisfying addition: falafel. Made with bold spices and mashed chickpeas, falafel are golf-ball-size rounds that boast all the heft of meat in your salad, without the actual meat.
by Maria Russo in Recipes, May 9th, 2016
You know those pasta salads in which elbow macaroni are caked with gloopy mayonnaise and mixed with too-crunchy carrots and celery? This pasta salad isn’t that — at all. Food Network Magazine reworked the traditional picnic side dish into a lighter, fresher alternative, and there’s not a dollop of mayo in sight.
by Maria Russo in Recipes, May 2nd, 2016
Now, this is a kind of steak that we crave come Meatless Monday. Instead of beefy chops, make vegetables the star of the meal, as Valerie Bertinelli does with this fuss-free dish featuring cauliflower from Food Network Magazine.
by Maria Russo in Recipes, April 25th, 2016
Say goodbye to everything you know about enchiladas, because Marcela Valladolid’s recipe for Kale-Potato Enchiladas Verdes is here to change the game for good. In place of the usual ground beef filling, she opts for a duo of veggies, and instead of blanketing the tortillas in a simple tomato sauce, she goes green with a tomatillo-cilantro sauce.
by Maria Russo in Recipes, April 18th, 2016
It’s no secret that vegetarians love tofu — after all, it gives a boost of protein to meals that would otherwise be lacking — but, believe it or not, even the meat eaters among us can and should enjoy the benefits of tofu. Yes, it’s chock-full of protein, meaning that it will keep you full. But beyond the functionality of it and into flavor, it’s a culinary blank canvas, which means that you can pair it with seemingly countless ingredients to complete your meal. When you’re shopping for tofu, keep an eye out for the different kinds of available. While silken tofu can be blended into smoothies, the firm and extra-firm kinds can star in soup, or be treated like hunks of meat, as they do in the recipe from Food Network Magazine pictured above.
by Maria Russo in Recipes, April 11th, 2016
I’d like to introduce you to your new favorite grain, farro. Similar in taste and texture to barley, this hearty Italian ingredient is prepared just as you’d make rice, by boiling it, and is a culinary blank canvas of sorts — you can pair it with countless other flavors, just as you can quinoa or couscous. While you can indeed make a batch of farro while you’re planning the week’s meals on Sunday and count on it starring in simple salads for a few days thereafter, you can also turn the heat up on farro and serve it in a hot casserole, as Giada De Laurentiis has done in her recipe for Farro with Cheese and Herbs.
by Maria Russo in Recipes, April 4th, 2016
While there’s no question that eggs make an easy, hearty brunch dish, executing them for a crowd can be difficult. Who wants to poach or fry dozens of eggs while entertaining? The solution? The frittata.
by Maria Russo in Recipes, March 28th, 2016
If the shift to warmer temperatures outside has you craving all manner of cool, light eats inside, then look no further than a simple salad — but not just an everyday green salad. In addition to fresh, leafy greens, try adding other good-for-you picks, like hearty grains, beans or quinoa, a protein-packed superfood.
by Maria Russo in Recipes, March 21st, 2016
The beauty of pasta is that, like a pizza crust or a slice of bread, it’s a culinary blank canvas just waiting to be dressed up with your choice of flavors. The usual standbys, like marinara and Alfredo sauces, may be go-to picks for topping noodles, but there’s nearly no limit to the ingredients you can use to create a sauce all your own.
Where there’s Easter, there are eggs, right? If you find yourself with a refrigerator overflowing with hard-boiled eggs — pastel-colored or otherwise — ahead of Sunday’s holiday and don’t know what to do with them all, look no further than an easy-to-prep egg salad.
Instead of turning out a goopy, light-yellow mixture, this good-for-you recipe for Chunky Egg Salad (pictured above) promises next-level results with light, fresh flavors. The key to this recipe is slicing the eggs coarsely; instead of mashing them or finely dicing them, simply slice the hard-boiled eggs into sixths so the whites and yolks are still visible. When it comes to the dressing, keep it simple and classic with a cool, creamy combination of mayonnaise and whole-grain mustard. Fragrant dill adds a welcome bite of freshness, while crunchy celery delivers the texture you crave. To make the salad into a satisfying meal, serve it in sandwiches or feature it in a salad.