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Explore 5195 recipes, 117 articles, 100 galleries, 1019 videos, and more

Hollandaise Sauce with Eggs Benedict and Asparagus

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Quick Jambalaya

Time:60 mins
Ingredients
  • 1/4 cup olive oil
  • 1 pound boneless, skinless chicken breast halves
  • Coarse salt and freshly ground pepper
  • 3 celery stalks, finely chopped
  • 1 medium onion, finely chopped
  • 1 green bell pepper, stemmed, seeded, and finely chopped
  • 1 pound andouille sausage, cut into 1/2-inch pieces
  • 2 garlic cloves, minced
  • 2 cups homemade or low-sodium store-bought chicken stock
  • 3/4 teaspoon Old Bay seasoning
  • 1 can (14 ounces) crushed tomatoes with juice
  • 1 cup long-grain rice
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Shrimp Jambalaya

Time:55 mins
Ingredients
  • 1 tablespoon canola oil
  • 6 ounces andouille sausage, halved lengthwise and sliced into 1/4-inch-thick pieces
  • 1 medium onion, diced
  • 1 green bell pepper, ribs and seeds removed, diced
  • 3 celery stalks, diced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 2 teaspoons paprika
  • 8 plum tomatoes, seeded and chopped
  • 1 cup long-grain white rice
  • 1 pound medium shrimp (about 30), peeled, deveined, and tails removed
  • 1/2 cup thinly sliced scallions, for garnish
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Steak with Chimichurri Sauce

Ingredients
  • 1/3 cup finely chopped garlic
  • 1/2 cup finely chopped fresh flat-leaf parsley
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Tabasco Sauce, or other hot sauce, plus more to taste
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 pounds flank steak, trimmed of excess fat
  • Olive-oil cooking spray (optional)
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Pan-Seared Steaks with Chimichurri Sauce

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Chimichurri Burger

Time:35 mins
Ingredients
  • 1/2 cup olive oil, plus more for grilling
  • 1 1/2 cups fresh parsley
  • 2 tablespoons fresh oregano
  • 4 teaspoons red-wine vinegar
  • 3 garlic cloves, minced
  • Salt
  • 1 large red onion, cut into 1/2-inch slices
  • 1 1/4 pounds ground beef chuck (80% lean), formed into four 1-inch-thick patties
  • 4 hamburger buns
  • Sliced tomato, for serving
  • Baby arugula or other greens, for serving
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Chicken-Tortilla Soup

Ingredients
  • 1 1/4 pounds boneless skinless chicken breast halves (3 to 4 pieces)
  • 2 cups cilantro stems and sprigs plus 2 tablespoons finely chopped cilantro
  • Two 14 1/2-ounce cans low-sodium chicken broth, skimmed of fat
  • 3 cups water
  • 1 1/2 tablespoons corn oil
  • 4 plum tomatoes
  • 2 small onions, halved lengthwise (unpeeled)
  • 4 garlic cloves (unpeeled)
  • 1/2 teaspoon coarse salt
  • 1 1/4 cups fresh or frozen corn kernels
  • 3/4 cup rinsed, drained canned chickpeas
  • 5 fresh corn tortillas (5 1/2-inch diameter), cut in 1/4-inch-wide strips
  • 1/2 small avocado
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon minced jalapeno
  • 3 tablespoons reduced-fat sour cream
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Mexican Chicken Tortilla Soup

Ingredients
  • 3 teaspoons vegetable oil
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 cup diced tomatoes with liquid (from a 15-ounce can)
  • 4 teaspoons chili powder
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • Coarse salt and ground pepper
  • 3 corn tortillas, cut into thin strips
  • 1/2 avocado, thinly sliced
  • 2 ounces cotija cheese, crumbled (1/3 cup)
  • 1/4 cup fresh cilantro leaves
  • 1 scallion, thinly sliced
  • Lime wedges, for serving
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How to Make Beef Goulash

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Chicken Scaloppine and Piccata Sauce

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