Refrigerate the pasta for up to 1 day (without the arugula). Serve at room temperature or reheat gently; add the arugula just before serving. Prep: 10 minutes Total: …
Thanks to the broiler's high heat, elegance is effortless — and fast — in our pork tenderloin with snow peas, bell peppers, carrots, and scallions. Try to cut …
This tasty take on Chicken Cordon Bleu is as delectable as the traditional recipe but less fussy. Round it out with couscous and peas. Prep: 15 minutes Total: …
Bulgur is a common ingredient in Middle Eastern dishes. It has a light, nutty flavor and, along with the chickpeas, adds protein to this vegetarian dinner. Prep: 35 …
Hoisin sauce has a rich, sweet flavor; look for it in the Asian section of your market. Prep: 25 minutes Total: 25 minutes Get the recipe…
If you don't have a round wire rack (to use in step three), roll up aluminum foil, and shape it into a ring. Place the ring in the …
This recipe works best with white parchment; the brown type absorbs more heat, leading to overcooked eggs. Prep: 15 minutes Total: 20 minutes Get the recipe…
In this recipe, submitted by Everyday Food reader Deurie Barker of Sanford, North Carolina, dark-meat chicken makes the patties as savory and juicy as beef burgers. Saute the …
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