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Pineapple adds acid, peppers bring a subtle crunch, and the very quick cook leaves everything bright and recognizable to the eye and palate for an attractive and tasty dish.
This colorful and flavorful dish would make good use of a container gardener’s best: peppers, rosemary and parsley.
This dish celebrates the nutty taste and versatility of the chickpea by adding Middle Eastern flavors for a hearty vegetarian meal.
You might not think of pumpkin seeds as chicken coating material, but these nutty, chewy kernels are every bit as tasty and versatile as almonds or pistachios in cooking.
Serve with fragrant jasmine rice or in a pita for a quick vacation to Morocco.
Taking a cue from the classic Cuban drink, this dish adds lime, mint and brown sugar to a chicken marinade, leaning on the fragrant tang of lime and sweetness of the brown sugar to flavor the dish.
Highly nutritious and much prized, Swiss chard is not only tasty but surprisingly beautiful, whether dark green or wearing stalks of many colors as the rainbow variety.
This omelet is so chock-full of vegetables it will make a perfect start to the day or a healthy low-fat, high-fiber lunch item.
The ginger and garlic flavors add a level of spice and sweet/savory notes.
An often-overlooked cooking technique, marinating chicken or beef not only introduces new flavors to occasionally uninteresting ingredients, but naturally tenderizes the meat.