It’s citrus season, and there’s no better way to embrace it than with blood oranges. Despite their graphic name, blood oranges are sweet, delectable, and unique. They are smaller than standard oranges, with mottled orange and rose-hued rinds. When peeled, their interior reveals segments streaked in brilliant crimson, ruby, and port wine colors—hence their name….
This No-Cook Breakfast Is the Perfect Grab-and-Go Meal in the Morning
It takes just minutes to assemble these healthy, no-cook overnight oats, and you’ll have meal-prepped grab-and-go breakfasts on hand for the rest of the week. Top these delicious vegan oats—inspired by classic cinnamon bun flavors—with fresh or frozen fruit and your favorite nuts and seeds. Cinnamon Roll Overnight Oats Active Time: 5 minutes Total Time:…
Top a Simple Salad With This Healthy Chicken for an Easy Dinner
Using everything bagel spice is a quick way to season and add extra crunch to breadcrumbs for chicken tenders. If you can’t find any premixed, make your own by combining equal parts dried minced onion and garlic, poppy seeds, sesame seeds, salt, and ground pepper. This healthy chicken recipe tops a simple salad for an…
Paella Is Perfect for a Family Dinner on a Cold Day
This is such a fabulous family dish. It can stay warm for up to 45 minutes after cooking. The paella becomes the center of the table and offers lots of conversation. This is also seriously simple to make, since it bakes in the oven and doesn’t require the traditional rotating of the pan on top…
Lemon, Herbs, and Butter Flavor This Fancy Fish Dinner
As we all know, at the start of each new year, many people want to eat healthier. This dish is a great way to add a healthier option to your weekly menu. It’s a straightforward recipe using a potentially new technique for people who want to eat more fish. Fancy Fish in Foil Serves 4…
Rancho de Chimayó’s Carne Adovada (New Mexico Braised Red Chile Pork)
Carne adovada, one of New Mexico’s most celebrated dishes, features pork marinated and then braised in a thick, fiery sauce made with dried New Mexico red chiles. The restaurant Rancho de Chimayó serves it with rice and posole (recipe follows) or as part of a combination plate with a pork tamale, rolled cheese enchilada, beans,…
Pizza Night Takes a Surprising Turn When It’s Scooped, Not Sliced
This pizza and mac and cheese mash-up recipe is perfect for those times when you just can’t choose. It’s decadent and over-the-top in all the right ways, but mainly it’s just downright delicious. And just like pizza, it can be topped with whatever you like. We went with pepperoni, but the customization potential is endless….
Cheesy Italian Weddings: An Adaptable Soup for Wintertime Comfort
I’ve written about the satisfaction of bowl food at this time of year, but there’s another style of food that’s equally comforting in the winter: meatballs. After all, who doesn’t like a good meatball? Meatballs come in all sizes—small, large, patties—with different types of protein (beef, pork, lamb, turkey, chicken, and even fish), while variations…
Rasta Pasta Boasts a Lot of Flavor With Little Effort
Rasta pasta isn’t just a fun recipe name—it’s a bridge between classic Jamaican cooking and Western influences widely shaped by the diaspora of Caribbean peoples. I didn’t grow up with this recipe, but I did grow up with jerk chicken, jerk seasoning, and my mum’s jerk fish stew with rice and beans. When I was…
The Thickest Hot Cocoa
I’ve perfected hot cocoa. I’ve created the cup that I always wanted, but nobody else could give me. All of my life, the cocoa has been too thin and runny—too much like liquid, and I didn’t want liquid. I wanted a dense chocolate cloud in which to lose my sense of direction. To my great…
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