For a restaurant-worthy feast at home, serve with a green salad, garlic bread, and a glass of Chianti. Learn how to make it now.
When pureeing the hot soup, I recommend allowing it to cool slightly and partially covering it as you use an immersion blender. Or, opt for a standing blender if you're worried about being splashed by hot soup.
For a complete meal, serve with crusty homemade garlic bread and, if you want to add a little more protein, a topping of crispy baked prosciutto. See the recipe when you read more.
While I love white chowder for its luscious, velvety texture, my palate flips for the tart, slightly spicy tang of the tomato-based red version. On a weeknight, I'll bust out the shortcut version, which calls for canned, pre-cooked clams. But on my next Friday night in, I'll scrub fresh clams for a slow-simmered soup made from scratch. Which rendition suits you best? Find out when you read more.
Up the vegetable quotient by adding frozen carrots and corn. Or, to make it more substantial, serve this fried rice with a skillet-fried egg on top. For the recipe, read more.
Take advantage of last night's versatile roasted chicken and vegetables like mushrooms and spinach to create a filling Monday night supper. If you don't have time to grab those, make your life easier: Plenty of other mix-ins, like bell peppers, roasted piquillos, beans, or cooked broccoli would work, too.
Serve it alongside fresh salsa, and you've got a symphony of well-balanced flavors — as well as a nutritionally balanced meal. Make this in minutes when you read on.
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Regardless of how little you know about duck, you can't go wrong with its à l'orange preparation; the acidity of a sweet-tart orange glaze cuts through the fowl's robust flavor. Go all out by reducing the orange juice and segmenting fresh oranges to serve alongside the roast; otherwise, a pre-made glaze like orange marmalade does the trick. Make either version when you keep reading.
I don't plan on toiling over a crust from scratch. Instead, I'll parbake some store-bought pie dough, then fill the tart with a sumptuous filling of shrimp, feta, and roasted red peppers. The result is a sophisticated update on a rustic classic. For the recipe, read more.