(Selected Samples)
Tortillas stuffed with spicy chorizo, scrambled eggs, and potatoes are topped off with a tangy tomatillo sauce and melted cheese for a breakfast that will keep you warm all day. The heat level on this dish is adjustableāif you prefer a milder dish, use only half a jalapeƱo in the sauce and leave out the green chiles.
Recipe Development
Wake up to a fresh batch of cardamom-scented granola, which becomes crisp overnight in the cooling oven. Itās delicious with almonds, pistachios, and dried cherries, but you can use any nuts and dried fruit you like. Serve with yogurt or milk.
Recipe Development
Wheat berries are a wonderful but underused grain, thatās a little like brown rice with a texture more similar to barley.
Recipe Development
Ingredients 5 Tbsp fresh orange juice, divided 2 Tbsp rice vinegar 1 Tbsp olive oil 1 tsp honey 1/2 tsp harissa paste 1ā3 cup water 1ā2 tsp table salt 1ā2 cup uncooked whole wheat couscous 1 Tbsp chives, finely chopped 1ā2 tsp orange zest 8 rice paper wrappers 1ā2 cup fresh mint leaves 1 medium cucumber, seeded, cut in 4āin strips 3 medium blood oranges, or Cara Cara, seedless, peeled and sectioned 8 oz cooked skinless boneless chicken breast, cut in 16 strips 1 cup arugula
Recipe Development
Rich with molasses and warming spices, this oatmeal brings to mind old-fashioned gingerbread. A quick boil at night and an overnight lounge in the fridge means the notoriously slow-cooking grains need only 10 minutes of simmering. Serve with a drizzle of cream and, if you like, chopped, toasted pecans or walnuts.
Recipe Development
Lorraine is the OG quiche: This simple combo of eggs, cream, cheese, and bacon launched a thousand variations. And why not? Itās elegant enough for brunch with the in-laws, easy enough for a weeknight dinnerāand thanks to that bacon, appealing enough for even the pickiest eater. Thereās something so comforting about a warm slice of custardy-cheesy-salty pie. This version, baked in a crust made of shredded potatoes, is gluten-free and perfectly satisfying. Add a green salad or roast some veggies while the quiche cools and youāve got yourself a meal.
Recipe Development
It used to drive me crazy: Iād send my son off to school with a balanced, healthy lunch, but as often as not, the lunchbox came home with carrot sticks untouched. I tried hard to resist the urge to cajole, confront, or criticize himāpressure usually backfires. Instead, I got a little creative. I donāt mean that I sneak vegetables into his food, mostly because it seems unlikely that heāll ever want to eat a vegetable if he doesnāt realize heās enjoyed them already. Transformation is the key; make it into something else, even a different shape, and itās much more appealing.
Recipe Development
I never read the menu when I go to California Pizza Kitchen. Thereās no need, since I already know what I want: The Original BBQ Chicken Pizza. The tangy-spicy-sweet sauce, the gooey cheese, the chunks of tender chickenā¦ Itās about as far from an authentic pizza as you can get, yet somehow it all works.
Recipe Development
Those big batches take about five minutes to throw together (youāre just measuring a bunch of spices, then stirring). Each portion costs less than the packaged varieties, and it doesnāt have any of the extra ingredients you might find in a store-bought mix (anti-caking agents and preservatives? I think not). Plus, the basic mixture works for both tacos and chili. The only difference is in the preparation: Chili gets canned tomatoes and beans and a bit of cocoa powder, which adds depth and richness, while tacos get a splash of vinegar and a touch of brown sugar, giving them an irresistible sweet-hot tang.
Recipe Development
Ingredients: Nonstick cooking spray 6 ounces lime-flavored tortilla chips, crushed into crumbs 1 egg, beaten 4 four-ounces tilapia fillets 1/2 teaspoon salt, divided
2 limes, one juiced and one quartered 2 tablespoons olive oil 1 ten-ounce package broccoli-slaw mix Salsa (optional)
Recipe Development
Ingredients 4 strips thick-cut bacon 1/4 cup apple cider vinegar 2 tablespoons olive oil 1 tablespoon pure maple syrup 2 teaspoons Dijon-style mustard 1/4 teaspoon salt 3 cups weekend-prepped barley 1 cup weekend-prepped root vegetables 1/4 cup pecans, toasted 4 eggs
Recipe Development
Ingredients 3 cups elbow macaroni 4 ounces fully-cooked chicken & apple sausage, halved lengthwise and sliced 2 tablespoons plus 2 tsp. olive oil, divided 3 tablespoons all-purpose flour 2 cups low-fat milk 6 ounces sharp cheddar cheese, shredded 2 teaspoons Dijon-style mustard 4 cups torn romaine lettuce 1 medium apple, thinly sliced 1 tablespoon apple cider vinegar 1/8 teaspoon salt
Recipe Development
āDebbie is such a pro, and a pleasure to work with! Her concepts, recipes, and writing are consistently of the highest qualityāshe's at once innovative, creative, and technically excellent.ā