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Easy recipes

Explore 4120 recipes, 2 articles, 17 galleries, 254 videos, and more

Curry Rubbed Salmon with Napa Slaw

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Spinach Salad with Pomegranate and Avocado

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Salmon with Herbed Mustard Sauce

Time:20 mins
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Spiced Walnuts

Time:10 mins
Other Ideas:
Appetizers, Walnuts
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Red Pepper Triangles with Italian Relish

Ingredients
  • 5 red bell peppers
  • 2 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 ounces thinly sliced prosciutto, cut into thin strips
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped, pitted Kalamata olives
  • 1/2 teaspoon grated lemon zest plus
  • 1 tablespoon juice
  • 1/4 teaspoon red pepper flakes
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Healthy Tomato Sauce

Other Ideas:
Canned tomatoes, Make-ahead
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Golden Pepper Soup

Ingredients
  • Low-fat sour cream
  • 3 cups homemade or low-sodium chicken stock, skimmed of fat
  • Generous pinch of saffron threads
  • 1 tablespoon unsalted butter
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 stalks celery, diced
  • 4 large yellow bell peppers, seeded and diced (about 2 pounds)
  • 1/4 cup dry white wine
  • 1 teaspoon coarse salt
  • 1/2 teaspoon ground cumin
  • 2 tablespoons half-and-half or milk
  • Freshly ground black pepper
  • Pinch of ground cayenne pepper
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Triple-Chocolate Brownies

Time:40 mins
Ingredients
  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking pan
  • 1/4 cup black beans, rinsed, drained, and pureed until completely smooth
  • 3 ounces semisweet chocolate, chopped (1/2 cup)
  • 2 ounces unsweetened chocolate, chopped (1/3 cup)
  • 1 1/3 cups sugar
  • 2 large eggs, plus 1 large egg white
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour (spooned and leveled)
  • 1/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
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Wilted Escarole with Walnuts and Blue Cheese

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Escarole Salad with Green Apple Vinaigrette and Crispy Shallots

Time:20 mins
Ingredients
  • 1/4 cup extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • Coarse salt and ground pepper
  • 2 tablespoons white-wine or Champagne vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • 3 tablespoons diced peeled Granny Smith apple
  • 1 large head escarole, trimmed and cut into bite-size pieces
  • 2 celery stalks, cut into 1/2-inch pieces, plus 1/2̇ cup tender inner leaves
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