Sohla El-Waylly: This recipe, posted on Serious Eats, is the only one to first brown the chicken pieces before simmering to ...

Sometimes we get stuck in a rut with foods, preparing them in the same old ways. That's true of boiling frozen peas; let us ...

Stir in the chestnuts and cook for 2 minutes, until heated through. Spoon the polenta into warmed bowls and top with the sautéed vegetables. Drizzle with a little oil, season with pepper and serve.

Try this vegan green asparagus soup when spring starts this year. Seasonal asparagus is just what you want in a spring soup.

If you're not a big fan of mushrooms or simply don't have any on hand, fret not. There are plenty of easy substitutes that ...

Quinoa Vegetable Khichdi is a nutritious and flavorful variation of the traditional Indian khichdi, made with quinoa instead ...

In a large pot, bring stock, sugar, fish sauce and curry paste to a boil over medium heat; boil for 1 minute. Add coconut ...

In a recently renewed effort to further increase my fruits and veggies intake, I dusted off a rarely-used cookbook bought ...

Preheat large, nonstick sauté pan 2–3 minutes on medium-high. Chop vegetables. Place oil and beef in pan; cook 3–4 minutes, stirring occasionally, until browned and 145°F. Remove beef from pan. Add ...

Saute garlic, onion and celery in olive oil. 2. Add small pieces of chicken, green chilly and pour vegetable stock for flavor and saute them all together for 10 minutes. Let it cook for sometime and ...

Samosas are so much better fresh from the pan and these can be made ahead and fried at the last minute. Great for making curry night feel special or as a light lunch with friends. To make the ...

2. Heat oil and add the onion and garlic. Saute till a little soft and add the vegetables. Turn around over high heat till slightly cooked. Wet the edge, place some filling in the center and bring ...