A mixture of cooling yogurt, shredded cucumbers, and strips of tomato, raita is served with hot Indian curries, but goes well with summer grills.
A fish sandwich doesn’t have to be deep-fried and doesn’t have to be off your list of “healthy” foods. Try our version with a tangy, zesty pineapple slaw. It’s worth taking the extra minute to chop pineapple slices instead of using crushed pineapple—the crushed is too small and disappears into the slaw. Try this with oven fries.
Feel free to use leftover rice from last night's takeout. The secret to good fried rice is starting with cold cooked grains.
3 tablespoons canola oil
2 eggs, beaten
1 bunch scallions, roughly chopped
1 cup leftover pork, chicken, or beef, diced
1 cup frozen peas and carrots, thawed (plus any leftover vegetables you have on hand)
4 cups cold cooked white or brown rice
4 tablespoons soy sauce
Salt and pepper to taste
1 In a large skillet or wok, heat 1 tablespoon of the oil over medium-high heat.
This simple, fresh-tasting salad adds delicious variety to grilled foods, such as salmon, halibut, chicken or pork. Browning the corn in a skillet gives it a nutty, caramelized flavor that contrasts with the sweetness of the mango.
Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally well.
Our version of this provençal specialty is perfect for a lunch or light dinner. Add a crusty baguette and a glass of wine and you'll be instantly transported to the Cote d'Azure.
Boiled, even steamed, cauliflower can be insipid and reminiscent of the veggie combo in your grocer’s freezer. Roasting brings out the vegetable’s nuttiness and enhances the crunchy texture, making it the perfect vehicle for savory ingredients like olive oil and Parmesan. Some chefs use lemon juice to contrast the richness, but this dish calls for briny capers. Stir during baking to prevent the garlic from burning. One quick toss will send Clarence Birdseye packing - leaving more room in the freezer for ice cream.
