Author Notes: This is an easy, last minute dinner since you might have many of the ingredients on hand. If you don't have any swiss chard, kale, spinach and arugula also work great. If you use kale, I
Ingredients Foriana Sauce 1 cup walnuts • 1 cup pine nuts • 5 tablespoons sliced garlic (about 10 large cloves) • 3 teaspoons dried oregano • 3 tablespoons olive oil plus more for covering the jars • cup
2 to 4 main-course Active Time: 35 min Sophisticated enough for a Sunday supper yet quick enough for Wednesday's dinner, this master recipe is all in the technique. Cook the thighs skin side down in a
6 Servings August 2012Print Ingredients 3/4 cup canned light unsweetened coconut milk 1/2 cup plain Greek yogurt 1/2 cup smooth peanut butter 1/4 cup fresh lime juice (about 2 limes) 2 teaspoons (packed)
4 Servings Prep Time: 20 min Total Time: 30 min December 2012Print Ingredients 1 lemon 4 large or 8 small skin-on, boneless chicken thighs Kosher salt and freshly ground black pepper 3 teaspoons olive
4 Servings Active Time: 30 min June 2011Print Ingredients 1/4 cup fresh lemon juice 3 tablespoons Dijon mustard 3 tablespoons chopped fresh dill 2 tablespoons honey 1 garlic clove, minced 1/4 cup extra-virgin
Author Notes: This recipe is simple and the results are perfect, but here's the real coup: Most from-scratch hummus recipes involve simmering the chickpeas for 1 1/2 to 2 hours. Ottolenghi and Tamimi's
Notes: Pre-cooked chicken will make this recipe easy. Instant or standard polenta can be sued for this recipe. See package for timing details. Cooking time may differ depending on your polenta of choice.
A marriage of Middle Eastern and Chinese influence, these earthy, spicy, and pungent lamb skewers deliver such a unique flavor that they seem persistently exciting. Ingredients 3 tablespoons cumin • 1/4
Makes 1 quart This recipe makes enough brine for one 3½–4-pound chicken or 4 pounds of chicken pieces. July 2013Print Ingredients 1 quart buttermilk 4 teaspoons kosher salt 1 teaspoon freshly ground black
4 Servings “I love the richness of the feta and the crunch of the sunflower seeds against the tender squash.” —Dawn Perry, senior food editor August 2013Print Ingredients 2 large summer squash 2 Tbsp.