Articles filed under Recipe Meal of the Day
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This corn fried rice is a force of flavor, thanks to salt, sugar and MSGJul 08, 2025 5:26 am - This pantry-friendly fried rice includes canned corn, scallions, ginger and garlic. It’s seasoned with a trio of salt, sugar and MSG, alongside black and white peppers, for an explosion of flavor. If you’re unfamiliar with MSG, it adds a delicious savoriness that’s hard to beat.
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Dried bay leaves bring layers of flavor to Portuguese-style beef skewersJul 08, 2025 5:05 am - On the Portuguese island of Madeira, espetadas are made by threading chunks of beef onto fresh-cut branches of bay and cooking the skewers over the embers of a fire. This streamlined take on espetadas uses pulverized dried bay leaves to season the meat before grilling on metal skewers.
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How to cook the perfect steak, grill marks and allJul 02, 2025 5:16 am - A juicy steak is — for many — the pinnacle of grilling options. Caramelized and sizzling on the outside, pink and tender on the inside, with those beautiful crosshatch marks that let you know exactly how your steak was prepared. Here’s how to get to that perfect beefy nirvana.
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Special, sweet Jimmy Nardello pepper upstages even the juiciest pork chopJul 01, 2025 5:26 am - Silky and buttery when cooked, the Jimmy Nardello pepper pairs particularly well with seared meats such as this skillet pork chop. But this one-pan dinner can be replicated with other proteins and produce, as well.
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Put chickpeas at the center of the plate with citrus and honeyJul 01, 2025 5:19 am - The Greek island of Ikaria has a wealth of vegetable dishes, many of which call for lavish amounts of legumes, often braised with tomatoes in olive oil. This ultra-simple yet remarkably delicious dish of chickpeas layered with tomatoes, herbs, orange and honey is a wonderful example.
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Zucchini gets the spicy parm treatment in this skillet orzoJun 23, 2025 11:36 am - Zucchini gets the spicy parm treatment in this skillet orzo recipe with crushed tomatoes, Calabrian chiles and melted cheese. It strikes a balance of being both light and filling thanks to the combination of the summer squash and pasta. It’s great on its own, but you can feed more guests by serving it with garlic bread and a fresh salad.
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For a big-flavored weeknight bouillabaisse, set tradition asideJun 20, 2025 2:46 pm - This variation of bouillabaisse, the vermilion-hued French seafood stew, is simplified and flexible so you can get it on the table faster. A mix of different seafood is ideal, but even just one kind of the freshest fish you can find is fine.
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Spice rub, basting sauce add layers of flavor to these Cajun ribsJun 20, 2025 2:24 pm - Marinated overnight with a Cajun rub, these St. Louis-style spareribs are first baked in the oven, fairly low and fairly slow. Then you baste them with a super flavorful barbecue sauce, and you finish them in the oven or on the grill.
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Making arancini just got easier with this clever shortcutJun 17, 2025 5:49 am - These Italian fried rice balls, sometimes called arancini and sometimes called suppli al telefono for the “telephone wires” that the stretchy cheese inside resembles, are traditionally made with leftover risotto. But you can also start by making a stripped-down, no-stirring-needed take on risotto.
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Feed your inner child with this one-pot sausage and fennel pastaJun 17, 2025 5:22 am - In this one-pot riff on ragu, quick-cooking sausage forms the base, supplemented by fennel, garlic, tomato paste and an optional umami-boosting bouillon cube. In the end, it feels like the fun cousin of Hamburger Helper.