Breakfast, as you may have heard, is the most important meal of the day. That’s especially true for kids returning to school, who need fuel for energy and learning.
We set out to develop a recipe for our ideal shrimp burger: moist, chunky yet still cohesive, and with seasoning that complements the sweet shrimp flavor but doesn’t overpower it.
Although it sounds like a bad Saturday morning commercial (Pizza?! For breakfast?!!), it turns out breakfast pizza is just a creative version of the classic bread-eggs-cheese-meat combo.
More light and refreshing than a cream-based sauce or a chunky ragu, pesto makes for an excellent accompaniment to pasta during the hot summer months.
Cooking fish at a low temperature in a covered pot is a nearly foolproof way to achieve perfectly cooked fish, since the heavy Dutch oven holds in moisture and allows the fish to cook through gently and evenly.
We love a simple cheese quesadilla, but add a filling of succulent shrimp spiked with tequila and lime zest and you turn Mexico’s griddled cheese sandwich into a party.
Sweet, spicy, fruity and jammy, mango chutney is a powerhouse ingredient common in Indian cuisine that can liven up even the most mild-mannered of dishes.
A chopped salad, where every ingredient is cut into pieces of about the same size, offers the perfect mixture of flavors and textures in every bite.
Braising in a Dutch oven is often used for long, slow cooking, but it’s also well suited for quick weeknight-friendly dinners like this flavor-packed chicken taco filling.
In theory, garlic shrimp pasta has all the makings of an ideal weeknight meal. Toss a few quick-cooking ingredients — shrimp, garlic, oil, wine — with boiled dried pasta, and only the salad’s left holding up dinner.
Falafel are crispy on the outside, soft on the inside, packed with seasoning, and utterly irresistible. Here we essentially supersize these chickpea fritters to make a uniquely delicious burger.
The smoky char of the grill brings a whole new dimension to plain old Caesar salad. To develop good char and maintain crisp lettuce without ending up with scorched, wilted, even slimy leaves, we used sturdy, compact romaine hearts, which withstood the heat of the grill better than whole heads.