Photo by James Ransom Serves 4 Author Notes The dough for this recipe is adapted from Jim Lahey’s wonderful book My Bread, which has been out on the kitchen counter from the day I got it. I love the aroma of fennel and the salty-sweet combination of olives, feta, and golden raisins, but this dough
Ingredients:1 tablespoon canola oil3/4 pound andouille sausage, sliced 1/4 inch thick1/4 pound breakfast sausage, casings removed1 large onion, diced1/2 green bell pepper, diced1 celery rib, diced1 garlic clove, chopped2 cups white rice1 bay leaf1/2 teaspoon dried thymeSaltFreshly ground pepper1 quart chicken stock or canned low-sodium brothOne 14 1/2-ounce can chopped tomatoes3 scallions, choppedTabasco or other
Serves 10-12 Author Notes I love pasta, but left pasta alone for a lot of years because my body just doesn’t like carbs. Being diabetic seemed to severely limit my pasta intake. Then I found Dreamfield’s Pasta. I love this dish. Even My Mountain Man ‘likes’ this dish. He’s really a meat and taters kinda
Cook Mode (Keep screen awake) Ingredients 1 tablespoon olive oil 4 skinless, boneless chicken thighs (about 1 pound), cut into 2-inch pieces Salt Freshly ground pepper 1 andouille sausage (about 3 ounces), sliced 1/2 inch thick 1 medium onion, chopped 1 small red bell pepper, chopped 2 garlic cloves, minced 1 teaspoon adobo seasoning 1/4
Whether you prefer your tacos meaty, packed with seafood, or vegetarian, we have a wealth of recipes for you to try. Some of our favorites include Birria Tacos and Chicken Tinga Tacos — we also love Chipotle-Rubbed Salmon Tacos and Fideos Secos Tacos. Read on for these and even more of our best taco recipes.
Photo by James Ransom Makes 16 Author Notes These crisp fritters are full of herby goodness. —Anne’s Kitchen Test Kitchen Notes These were incredible! Pretty easy to pull together and a clear, accurate, and well-written recipe. The zucchini cooked to a silky texture and there was just enough saltiness from the feta and heat from
Photo by Bobbi Lin Serves 3 to 4 Author Notes One chilly Italian afternoon, a Florentine friend served me “frittata affogata,” which is sort of a drowned omelet. Because I can rarely leave a recipe alone, I added capers, anchovies, and olives for variation once I got home. But that day we paired it with
Photo by Sarah Whitman-Salkin Prep time 15 minutes Cook time 50 minutes Makes Enough for a crowd Author Notes This recipe is adapted from a Cook’s Illustrated Huevos Rancheros recipe, and it became my go-to salsa from the moment I first made it. All the veg roasts up in the oven, and then everything goes
Ingredients 1 tablespoon canola oil, divided 4 cups broccoli florets 1 tablespoon ground fresh ginger (such as Spice World), divided 2 tablespoons water ½ teaspoon crushed red pepper 1 pound skinless, boneless chicken breasts, cut into 1/4-inch strips ½ cup fat-free, less-sodium chicken broth 2 tablespoons hoisin sauce 2 tablespoons rice wine vinegar 2 tablespoons
