With Memorial Day on the horizon, it is officially ice cream season again, we taste tested new products from Three Twins Organic Ice Cream: four new pint-sized flavors ($5) and one new ice cream sandwich ($2). Read on to see whether the likes of chocolate malt and butterscotch pecan deliver — and if they're worth stopping for in the supermarket freezer aisle.
A combination of eggs, tomato, eggplant, fish sauce, and Edam cheese might sound bizarre — unappetizing, even — but before you shy away, let me implore you to give this savory and satisfying breakfast bite a chance. A ramekin-bound spin on poqui poqui, a Northern Philippines eggplant and egg scramble of sorts, this exotic option tastes fabulous rather than funky, as the fish sauce and Edam cheese add an umami punch rather than a domineeringly cheesy or fermented flavor.
Add to its virtues a solid dose of Summer vegetables, its ease of preparation, and a brunch-friendly nature, and it quickly becomes clear why you'll be singing its praises on first bite. If this creative take on an Ilocano classic is any indication of the quality of content tucked between the pages of The Adobo Road Cookbook, then I'll be coming back to this cookbook for further inspiration with fervor, and you should follow suit.
Sure, your Easter eggs might be colored bright pink or have flower stickers on them, but that doesn't mean you have to throw them out. Whip up delicious dishes with these ideas on how to prepare them — grated, stuffed, you name it. Click on and get cracking.
If you haven't worked with soba yet, it's time to acquaint yourself these protein- and fiber-filled, gluten-free buckwheat noodles. They help bulk up many salad and soup recipes, but they also stand strong on their own. Treat your taste buds to this Thai-inspired salad, perfect for warmer weather. Smooth and tangy ginger peanut dressing complements the chewy noodles and crisp veggies. This is one recipe you'll love having for leftovers the next day, since the flavors develop with time. Keep reading for this quick and satisfying gluten-free recipe.
Simple, spicy, and satisfying, this weeknight-friendly kale and egg dish is just the sort of fodder I eat on an average night in. Sure, it's fun to fuss around prepping a more involved meal whose effort is worth the while, but when it comes to everyday dinners, I, like many, prioritize speed, relative wholesomeness, and a large payoff for relatively little effort. This recipe ticks all three boxes.
Even better, this versatile vegetarian option can serve dual duty. Here, gussied up with a couple poached eggs and a slab of hearty toast, it's a well-rounded meal in its own right. Omit the eggs and toast and it's a stellar side, perfect for pairing with roast chicken, steak, and the like.
Bring a taste of the taqueria home with our recipe for salsa verde, a tangy tomatillo-based dip that's a perfect pairing for everything from chips to tacos and burritos. Little more separates you from this smoky-spicy Mexican-fare favorite than a minimum of prep work and a blitz in the food processor, so what are you waiting for? Watch the video and get the easy recipe.
From Simple Weeknight Favorites by the editors of America's Test Kitchen
Chili-Glazed Salmon With Bok Choy
Why this recipe works: This foolproof recipe brings pan-seared salmon, a restaurant favorite for its irresistible crust and rich flavor, home. We match it with an Asian-inspired glaze and bok choy for a complete meal, which we make using a single skillet. After whisking together our glaze, we brown the bok choy to deepen its flavor and add visual appeal, then set it aside and cook the salmon. Next the glaze goes into the pan and coats the fish. Returning the bok choy to the skillet after setting the fish aside to rest quickly cooks it through and coats it with the remaining sauce. If using farmed salmon, which is fattier than wild, you will likely have to discard excess rendered fat from the pan before making the sauce.
1/4 cup Asian sweet chili sauce
2 tablespoons fish sauce
1 tablespoon grated fresh ginger
1/2 teaspoon cornstarch
3 tablespoons vegetable oil
4 heads baby bok choy (4 ounces each), halved lengthwise
4 (6- to 8-ounce) skinless salmon fillets, 1 1/4 inches thick
Salt and pepper
- Whisk chili sauce, fish sauce, ginger, and cornstarch together in small bowl. Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until shimmering. Cook bok choy, cut side down,until lightly browned, 2 to 3 minutes.Turn and continue to cook until lightly browned on second side, about 1 minute. Transfer to platter.
- Pat salmon dry with paper towels and season with salt and pepper. Add remaining 1 tablespoon oil to now-empty skillet and heat over medium-high heat until just smoking. Cook salmon until browned on both sides and center is still translucent when checked with tip of paring knife and fish registers 125 degrees (for medium-rare), 3 to 4 minutes per side. Pour off any rendered fat in skillet. Add chili sauce mixture to skillet with salmon and flip fish once or twice to coat. Transfer fish to platter.
- Add bok choy to skillet with glaze and stir until coated. Serve with salmon and lime wedges.
Paleo dieters craving a big bowl of stir-fry will find delicious comfort in this fresh, bright, and satisfying cauliflower "rice" recipe. Beyond being a Paleo-friendly offering, this grain-free stir-fry has zero cholesterol, is low in sodium, and offers your entire daily recommended intake of vitamin A and vitamin C in just one meal. While this recipe requires a decent amount of chopping in the kitchen, once the prep is done, the cook time is under 15 minutes — just trust me on this one, the healthy result is well worth the effort.
Keep reading for your new favorite Paleo recipe.
If you think a fruit salad just involves chopping up a bunch of fruit into a bowl, think again! Make a stunning fruit salad by prepping and seasoning the fruit as shown in the video. Following these tips will illustrate the difference between a decent and absolutely delectable fruit salad.