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May 2016 - Page 3 of 7

  • Recipe

    Tagliatelle with Shrimp, Asparagus, and Coconut Milk

    Shrimp and asparagus are often paired in pasta, but the addition of creamy coconut milk adds a fresh twist to the classic combination.

  • Recipe

    Roasted Chickpeas

    A great snack on their own, roasted chickpeas also can add crunch to a salad or soup. They don’t stay as crisp once cooled, so they’re best eaten warm.

  • Recipe

    Coconut Curry Rice Noodle Soup with Shrimp

    This soup—somewhere between a curry and a pho—gets its inspiration from Malaysian laksa. Fish sauce takes the place of the traditional shrimp paste, and jalapeños impart heat. There are many…

  • Recipe

    Spicy Cellophane Noodle Stir-Fry with Tofu, Green Beans, and Herbs

    The pairing of fresh mint and basil in this quick stir-fry mimics the flavor of hard-to-find Thai basil. Pressing the tofu allows it to get a better sear.

  • Recipe

    Roasted Cinnamon-Sugar Chickpeas

    Looking for a sweet but healthy snack? These crunchy chickpeas fit the bill. They don’t stay as crisp once cooled, so they’re best eaten warm.

  • Recipe

    Crunchy Ranch Chickpeas

    Satisfy your craving for chips and ranch dip with this healthy alternative. The roasted chickpeas don’t stay as crisp once cooled, so they’re best eaten warm.

  • Recipe

    Roasted Parmesan-Pepper Chickpeas

    A great snack on their own, these savory, crisp chickpeas can also can add crunch to a salad or soup. They don’t stay as crisp once cooled, so they’re best…

  • How-To

    How to Make Homemade Yogurt

    It’s easy, requires no special equipment, and is delicious in all kinds of dishes from kebabs to cake.

  • Article

    How to Make Grilled Potato Salad

    Hold the mayo. These grilled potato salads are filled with everything but.

  • How-To

    Jamaican Jerk Pork

    Learn to make this slow-smoked Caribbean classic.