We've given the steak quesadilla a Mediterranean spin with feta cheese, olives, and a dollop of creamy Greek yogurt. Meaty, slightly fruity Castelvetrano olives have less sodium than other olives and add a pretty pop of green. If you can't find them, try swapping in rich kalamata olives.
Fragrant fresh rosemary and mild cannellini beans are a fantastic duo. You can also mash the two together for crostini or stir them into soup. Add the rosemary to the dressing rather than to the simmering pot of beans so its flavor doesn't overpower. Poaching shrimp in the shells help keep the shrimp from overcooking.
Credit: Photo: Jennifer Causey; Styling: Lindsey Lower
Red bell peppers are the star vegetable in this stir-fry, a crisp, sweet counterpoint to the serrano chile heat. Use any vegetables you like, but keep it simple; one or two vegetables, plus the basil and chicken, are all you need.
Crisp lettuce wraps make for a light and delicious dinner that comes together quickly. This recipe features hearty mushrooms and vegetarian ground beef for the filling, and spices things up with bold, Asian-inspired flavors. Drizzle extra hot sauce over the top of each cup for a spicier bite, or mix in a tablespoon of brown sugar right before serving for a sweeter option.
Whether you fry it on the stove, bake it in the oven, or “air-fry” it in your air-fryer, achieving a crispy, salty and tasty strip of bacon is always the goal. With the addition of brown sugar and chocolate, the bacon strip has reached pure perfection. These candied bacon strips form a glossy coat when it’s topped and baked with sugar and lightly seasoned with a pinch of cayenne pepper for a faint, spicy kick. The combination of the semisweet chocolate chunks and coconut oil allows the chocolate to melt smoothly, making it easy for the mixture to adhere to the candied bacon. When the chocolate has mostly setup, it’s finished with a sprinkle of sea salt flakes that enhances the bacon's natural salinity.