You need half the cooked potatoes from the gratin, which are baked with lightly beaten eggs until the edges set. This Spanish dish is similar to an Italian frittata.
A hearty bowl of pasta plus savory cheese? You'd never know this whole-grain comfort food is diet-friendly! Squash supplies all the vitamin A you need for the day.
Meena Kumar doesn’t use standard curry spices when she makes zucchini because, she says, “Every vegetable needs its own specific blend of ingredients to bring out the uniqueness of the dish.’’ Because zucchini is a soft and watery vegetable with a delicate flavor, she says, it needs few spices. Here, she uses chili powder and mixes ground cashews and sesame seeds into the vegetable, which is garnished with fresh cilantro.
Leftover risotto, loosened with a little water, is delicious reheated. But you can also make rice cakes. Stir beaten eggs into the chilled leftovers, then shape it into disks, coat with flour, and sear in a skillet. Like stir-fried rice, crisping the cakes adds a new dimension of flavor and texture.
Use the same skillet to cook four eggs, sunny side up or over-easy. The soft yolks make an instant sauce over the golden mushroom-filled rounds.
Risotto has a reputation for being a labor-intensive dish that requires your undivided attention. It does take 30 minutes of constant stirring, but if you can boil pasta, you can cook risotto. When you stir chicken broth a little at a time into short-grain rice, the starches inside the rice kernels release slowly and lend a remarkable creaminess to the dish.
Dark leafy greens are the most nutrient-dense foods. That means that they contain more beneficial micronutrients per calorie than any other food, providing incredible nutritional bang for your buck, and in this case they're ready, and very tasty, in less than 15 minutes. Serve with lemon wedges for even more flavor.
Why you'll make it: Because it's the perfect pasta dish — few ingredients, easy prep, big flavors.
It’s possible to travel the world and never leave home, all with a baked potato and something stuffed into it. Add zucchini, feta, and oregano for a Greek dinner; spicy black beans with tomatoes for Tex-Mex; and diced pepperoni and marinara sauce for an Italian variation. For kids, try broccoli trees and lots of grated cheese. Toaster ovens make baking potatoes easy and it’s possible to cook a couple at a time without heating up the kitchen. When the potatoes are tender, cut them in half to make ballet slippers, scoop out the flesh, and pile them high with filling.
Having written cookbooks with the chef Jean-Georges Vongerichten (along with being his friend) for more than 15 years, I’ve seen him develop a fair number of stunning recipes. My favorites have always been the simple ones, those that came from his Alsatian background or his years working and traveling in Asia. And I was never more impressed than when he created his version of fried rice, topped with crisp ginger and a fried egg.