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Replacing pasta with spiral cut summer squash shaves time and empty calories off of this restaurant classic. This is a great way to put more vegetables on your plate without disappointing the pickiest eaters. The recipe cooks in one skillet […]

A crispy savory crust makes pan-fried chicken cutlets addictive and universally delicious. Every culture has their own name, (Katsu, Schnitzel, Milanesa, etc), but the method is always the same. I recommend serving with a lemony vinaigrette dressed salad of crunchy

Making tofu delicious, and dare I say craveable, is actually simple, if you follow this method: press firm tofu to extract excess water, pan fry until golden and crisp, and baste in a sweet, sour, spicy, umami sauce. 1 12-oz.

Opt for a leaner and simpler take on fish tacos by ditching the batter-fried version for blackened and baked. Feel free to use any large flake fish like halibut, mahimahi, ahi, or Ono. I highly recommend paring with Avocado Tomatillo Salsa

Just because it sounds fancy, doesn’t mean you can’t master crepes at home. The ingredients are substitution-friendly and you’re likely to already have them on hand. Hurray for impromptu brunch and dessert! Ingredients: 1 cup all purpose flour (or another flour)

Homemade chicken pot pie can be quite the time consuming project. Rather than spend hours in the kitchen cooking (and cleaning several pots and pans), I’ve opted for a more streamlined, weeknight-friendly recipe that comes together in just half an

Using roasted beef bones lends a lot of flavor to this hearty collagen-rich broth. If browning bones and vegetables in Step 1 is too inconvenient for you, just add everything to the pot and proceed with Step 2. The roasting

Packed with more than 4 servings of vegetables, this vibrant risotto has a sweet and savory depth thanks to hearty beets and agro-dulce sautéed greens. Feel free to swap farro for arborio rice, butternut squash or even canned pumpkin for

Learning to make pan sauce will take your cooking from blasé to restaurant quality with very little effort and minimal ingredients. This is not a recipe, but a TECHNIQUE that you can put to use anytime you sauté protein (chicken,

YIELD: 4 SERVINGS Perfect risotto should flow gently when ladled into a serving dish. If prepared in advance, it will thicken as it sits, so just before serving, thin it with a little hot broth or water to produce a creamy