Still full from an indulgent Thanksgiving feast? After a recent run of rich dishes, a little cleanse may be in order. Here are seven healthy and humble dinner ideas — one for each day this week — that are light on the waistline but still packed with flavor.
Bring out the thermos! On cold Winter days, warm food makes for a much more satisfying school lunch than the standard PB&J or turkey sandwich. We've rounded up 15 kid-friendly hot dishes — from savory soups to comforting pastas — that'll stay deliciously flavorful and toasty till lunch.
If you're aiming to become more organized in the kitchen, then you've come to the right place. We've put together a manageable meal plan for next week, grocery list included. (Here we're focusing on dinner for two, though recipes can be scaled up or down.) Click through, and cook along with us for five nights: each day's recipe will either set you up for days down the line or will make good use of previously prepared ingredients, all to make you more efficient in the kitchen.
Cooking a homemade meal is wonderful, but the resulting war zone of dirty dishes is not. That's why we turn to one-pot meals that minimize the mess. No, we're not talking about your run-of-the-mill kitchen sink stews; from nettle pasta to green eggs and ham, these aren't your usual dump-and-stir situations. Ahead, check out these delicious recipes that require only one dish — no soup included.
— Additional reporting by Camilla Salem
Do images of gray canned green beans and soup that stands up on its own volition come to mind when you think canned food? Think again. Time and time again we turn to the pantry when looking to pull together last-minute meals or set the foundation for an elaborate weekend project. From the classic to the exotic, here's what we keep in our cupboards.
- Tomatoes: While few things beat a juicy peak-season tomato, the rest of the year, canned tomatoes are the way to go. We're partial to whole over diced: whole tomatoes tend to be higher quality and are more versatile.
- Fish: Keep tuna, anchovies, and sardines on hand to add briny bite to salads, or even eat straight out of the tin. Look for those that are packed in their own juices or olive oil, although the best anchovies tend to be packed in salt.
- Pumpkin: As a general rule of thumb, fresh pumpkin is a better choice in savory applications, but canned is the way to go for baked goods, thanks to its consistent moisture levels and smoother texture. Just make sure to choose plain pumpkin over pumpkin pie filling, which is already sweetened and spiced.
- Beans: Canned beans reign supreme when it comes to whipping up speedy weeknight meals. Just make sure to thoroughly rinse away the briny liquid before using.
- Condensed and evaporated milk: Both of these cooked dairy products are baker's staples, essential for key lime pie, dulce de leche, and fudge.
While the chefs are slow cooking à la sous-vide, we'll stick to a good old-fashioned crockpot. Toss in all the ingredients in the morning, plug it in, and let the cooker do all the work for you during the day. Don't you love coming home to a warm, aromatic house with dinner already ready?
Next time you find yourself at the market, snatch up Summer's best — think tomatoes, basil, eggplant, corn, peppers, and the like — before it's all gone. Don't know what to do with your bounty? Plan out the week ahead with these five recipes that highlight seasonal produce in a variety of dishes.
While a stroll to your favorite lunch spot can be a nice break from the workday, frequent takeout gets expensive fast. Moreover, long checkout lines aren't exactly busy-day friendly. Instead, think ahead and turn the night prior's leftovers into an enticing brown-bag lunch that is low-fuss to assemble, travels well, and will keep you full and satisfied for the remainder of the day. Keep reading for five ways to transform tonight's dinner into tomorrow's lunch.
Whether or not you're on a tight budget, bringing your lunch to work is a great option. Instead of having to throw something together in a frenzy in the morning, these lunches can be made in advance and will stand up to the fridge overnight. These options are delicious dinners that are twice as good the next day. Brown-bag it up with these 11 recipes for make-ahead bliss.
— Additional reporting by Lisette Mejia