Savory galette makes a great lunch or dinner
A galette is like a pie, except the crust is only on the bottom and the sides and it’s a totally free-form dish. No pie plate here! A good galette has a crust that is nice and crisp. But the filling can create a problem. Most veggies are filled with water, which can make the crust wet. The solution? We put a layer of grated Parmesan cheese on the bottom of the galette before adding the ... READ MORE
Simple meat-free meatballs and burgers
Plant-based eating should be easy and delicious — and it can be. Rather than follow strict rules, simply add foods like fruits, vegetables, nuts, beans and grains to more meals throughout the day. Walnuts, for example, are a kitchen multi-tasker with uses well beyond baked goods. In fact, walnuts can be used as a simple, whole-food meat alternative. One ounce of walnuts contains... READ MORE
The key to perfect pan-seared salmon
Pan-searing salmon sounds straightforward: Just add a little oil to a nonstick pan, get it good and hot, season a couple of fillets, and cook them until they’re cooked through and nicely browned on the exterior but still pink on the inside, right? There are two issues with this technique: The fish cooks unevenly, and the exteriors of the fillets end up more tough than crisp. We knew ... READ MORE
Fast, easy and flavorful citrus chicken
There are several steps you can take to elevate lean chicken breasts for a weeknight meal. We started with a bold citrus vinaigrette. For an intense hit of citrus flavor, we used lemon juice enhanced with both lemon and orange zest. Then, pounding the chicken breasts to an even thickness ensured that they cooked at the same rate and stayed juicy. A little cinnamon and cumin rubbed... READ MORE
Tweaks that can make recipes healthier
When cooking this winter, use these recipe tweaks to make everything healthier. These ideas are designed to improve immune function. Don’t be afraid to experiment in the kitchen with different healing herbs and spices. Slivers of Swiss chard Dark leafy greens are dense in nutrients. Add one large green leaf of Swiss chard to a big salad — just make sure to cut it into thin pieces or... READ MORE
A one-hour, one-pot recipe welcomes fall
With many of us still staying close to home, it’s a perfect time to add a great-tasting, quick-cooking meal to your recipe rotation. In this one-pot recipe, lively lemon zest, bright peas and summery basil combine with pasta, meat and vegetables for a satisfying, light and lively fall dish. In the Test Kitchen, we’ve found that the best way to pull off a one-pot pasta dinner is to... READ MORE
Mexican zucchini soup is great for summer
Years ago, my idea of home cooking was purchasing mainly processed foods and serving them along with salads and fruits, thinking I was cooking healthy for my family. Now I know that wasn’t the case. With some detective work, I discovered that I had many food allergies and sensitivities, which led me to master allergy-friendly cooking. I’m happy to say that a year after taking my... READ MORE
Strawberry-rhubarb crisp for any season
Around this time every year, as fresh rhubarb’s season is coming to an end, we start to anticipate going months without half of our favorite fruit-dessert filling. But with this crisp — which works with both fresh and frozen rhubarb — we can get that bright, tart, floral combination any time of the year. Even better, the recipe is literally easier than pie. Making a crisp... READ MORE
Summer bean, corn and avocado salad
For an easy, light, summertime bean salad, we combined fiber-rich black beans with fresh corn, bright tomato and creamy avocado. Toasting the corn in a skillet until golden brown will bring out its natural sweetness. online pharmacy purchase glucophage online generic online pharmacy purchase female-cialis online with best prices today in the USA Chipotle chile, cilantro and lime... READ MORE
If you’d like to eat less meat, try ahi tuna
Many people today wonder if they’re maybe eating a little too much red meat, and are looking for alternatives. I suggest they try fresh tuna. To me, a good sushi-grade ahi tuna steak is the closest thing you can eat from the sea that tastes like a great piece of beef. Deep rosy red in color, firm in texture and richly robust in flavor, fresh tuna is definitely the fish you want to ... READ MORE
