My goal in developing this recipe was to get you away from boxed or bagged frozen nuggets with mile-long lists of ingredients, and I can promise these crispy nuggets will not disappoint. With a short ingredient list and a five-minute prep, you’ll never know these nuggets were baked instead of fried with their crispy exterior, juicy interior, and amazing flavor!
One-pot dishes do wonders for your health and sanity. With this quick and easy recipe, you just toss a bunch of nutritious ingredients into a pot and let it stew. This chili features beans, tomatoes, and sweet potatoes.
When I was a kid, my parents both worked late, but my dad was in charge of feeding my sister and me on weekdays, and fish puttanesca was one of his signature dishes. Years later, I asked him for the recipe for his intoxicating combination of garlicky tomato sauce, olives, and capers. I’ve updated it just a little, but the result is very much true to what I loved so much about it. And the best part is that all you need to do is throw the ingredients in a baking dish, cook it off, and serve with rice. Simple and delicious.
A thrilling way to treat high-summer fruit, this gorgeous jumble of flavors and textures is explosively good. The Thai-inspired, blend-and-go dressing—tart and spicy and salty—plays up the sweetness of watermelon and berries, such as blueberries, raspberries, and hulled and halved strawberries, while keeping the fruit salad firmly in savory territory. A flurry of herbs adds even more freshness and dimension.
Oysters are the cleaning crew of the ocean. Each one can filter up to 50 gallons of water a day, removing pollutants. They’re also an aphrodisiac (not proven, but let’s pretend it’s true) and are surprisingly low in calories (if you’re interested in such a thing). And, of course, they are delicious. Which is why I’m a huge fan of serving them in as many preparations as possible, while also making sure to source them responsibly so that they can keep on working their underwater magic.