No one wants to eat a light lunch only to be left hangry an hour or two later. Fortunately, it’s totally possible to eat light lunches that are satiating. We’ve compiled a few of our favorites to prove it can be done. You’ll find delicious, nutrient-dense recipes like: Sheet pan…
There’s nothing about lobster pasta that doesn’t feel luxe. Just the simple combination of seafood and carbs is a recipe for success, but throw in some fresh lobster claws, a silky tomato sauce, and the splurge-worthy dried pasta of your choosing (both long and short shapes work!), and you have…
In the 17th and 18th centuries, island-hopping pirates who roamed the Caribbean were doing more than fleeing the law. As they encountered indigenous Caribbean people, they took up a method of meat preservation that the natives used to preserved their hunted game. Caribbean people rubbed their game meats with pungent…
Here’s a simple recipe that works equally as well for lunch as it does for dinner. It’s also easily tweaked: Cook the salmon ahead and serve it cold over the cold noodles; add shredded cabbage or watercress to the noodles to get more veg into the meal; or use boneless…
The key to seasoning meat? Salt and pepper. In this video, Chef Yankel explains the different types of these seasonings and how to use them best. As he says, “Good kosher salt changes everything. Find one that you like and stick with it.” Follow along with Yankel as he covers:…
Here’s a perfect lunch for any time. These New England-style classic steak tips are easy to make and go perfectly atop a sweet and savory salad. Marinate the steak tips in advance or an hour before you cook for ultimate flavor. Chef’s Tip: We use a griddle to cook these tips…
Cooking outside can be the ultimate sensory experience—with the tastiest reward. There’s nothing quite as satisfying as cooking over an open fire and an open sky, working with just a few basic tools. Whether you’re camping or glamping, a delicious meal is a perfect way to end a day exploring…
It’s no secret that spending the better part of the last year at home pushed many Americans to get more comfortable in their kitchens. Our spring study that focused on home entertaining revealed that while many Americans may have missed restaurant dining due to the pandemic, less than a quarter of respondents—20…
In 30 minutes or less, you can make chicken larb (larb gai), a dish that will tingle your senses and fill your kitchen with fresh aromas. Larb gai originated in Laos, but you can also find the dish in northern Thailand (brought over by Laotians) where it is served with…
Just when you thought chicken parm couldn’t get any better, here comes chicken parmesan meatballs. This fun and easy spin on the Italian staple features our ground chicken and the dish’s essential ingredients.
You’ve been working all morning, and the afternoon rolls in. Your stomach rumbles, but you’ve got no idea what to grab for lunch. You can’t stand the thought of eating another turkey sandwich, and you really don’t want to shell out money on takeout. Luckily, you can whip up a…
Mix it up on Taco Tuesday with this simple recipe for blackened cod tacos. Fish is a great candidate for “blackening, ” a technique for flavoring and cooking proteins in Cajun cooking. We skip the initial coating in butter to streamline the process a bit. Cooking on relatively high heat…