Articles filed under Recipe Type
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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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How to cook with radishes to enjoy them in all their gloryJun 23, 2025 11:16 am - Radishes don’t often get a lot of love, usually playing the bridesmaid to other seasonal produce. But chef and cookbook author Abra Berens believes radishes are worthy of our full attention. “[Spring] radishes’ real beauty is in their color and their crunch,” she said.
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This homemade vegan cottage cheese is quick and protein-richJun 23, 2025 6:00 am - This vegan cottage cheese is made with two types of tofu, plus miso for flavor, and nutritional yeast and hemp seeds for more protein. Eat as a snack or appetizer with crackers and fruit, or use as the base of a main-course tartine, topping it with roasted or raw vegetables, salsa or berries.
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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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Barbecue tempeh burgers are saucy, filling and packed with nutritionJun 20, 2025 2:15 pm - These burgers, piled with saucy slabs of barbecued tempeh and crisp coleslaw, are a fun, flavorful vegan option. The slaw provides a delightful cooling contrast against smoky protein for a main course that is sure to satisfy.
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The best bowls are delicious, complete and convenientJun 18, 2025 6:06 am - Do you remember when the only thing served in a bowl was soup, breakfast cereal or an ice cream sundae? My, how things have changed! Today, bowls are a vehicle for just about anything. This recipe for Asian Salmon Bowls is a favorite.
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3 tips for cooking restaurant-quality steak on the stovetopJun 18, 2025 5:17 am - To make a great stovetop steak at home, you need to pay attention to time and temperature. Don’t skip letting the steak rest on the counter before searing — this step will help your steak cook more evenly.
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Blueberry almond clafoutis is an ideal treat for dessert emergenciesJun 18, 2025 5:11 am - This custardy gluten-free dessert made with almond flour and topped with sliced almonds is fragrant with cardamom and brims with blueberries. Lightly sweetened with honey, it’s a more healthful way to satisfy a sweet tooth.
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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.