This 22-minute South Indian-inspired chicken dinner is based on takeout versions served at Manhattan's Curry Row.
Author: Rhoda Boone
This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no...
Author: Rhoda Boone
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the...
Author: Rhoda Boone
For this quick dinner, chicken gets a crisp crust thanks to a touch of cornstarch.
Author: Rhoda Boone
Buttery scallops and smoky bacon are balanced by sweet peas and lively mint in this company-worthy dish. All you need is one pan, a handful of ingredients,...
Author: Rhoda Boone
Get the recipe for a fast version of the iconic takeout dish, which takes only 22 minutes.
Author: Rhoda Boone
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Author: Rhoda Boone
Traditional shawarma calls for roasting meat on a large vertical spit. We mimic the effect here by roasting at a high temperature, which yields chicken...
Author: Rhoda Boone
This Thai-inspired green curry is ready in just 20 minutes with a little help from a store-bought rotisserie chicken. That may be even faster than any...
Author: Anna Stockwell
A recipe for quick-cooking chicken and zucchini enchiladas.
Author: Rhoda Boone
It only takes 22 minutes to make classic savory beef lo mein at home.
Author: Rhoda Boone
This hearty burrito comes together in just 22 minutes but is still full of flavor. The spicy green rice and robust vegetables provide a delicious, substantial...
Author: Katherine Sacks
Aromatic spices and tangy yogurt give great flavor to this quick riff on the Indian classic.
Author: Rhoda Boone
This recipe was inspired by my dad, Mark Boone, who loves lamb chops and pistachios. In this dish, the nuts add richness to a riff on a classic salsa verde....
Author: Rhoda Boone
These crunchy, salty, pretzel-coated chicken cutlets are lightened up by creamy cauliflower purée (a great substitute for mashed potatoes) and a crisp...
Author: Rhoda Boone
This veggie-packed fried rice calls for freshly-cooked broccolini, snow peas, edamame, and chicken, but feel free to substitute any quick-cooking or leftover...
Author: Rhoda Boone
We love the way this cooking method lightly chars the bok choy and intensifies the natural sweetness and juiciness of the shrimp. And roasting them together...
Author: Rhoda Boone
Za'atar is a pre-made spice blend of aromatic dried thyme or oregano, tart sumac, and nutty sesame seeds. Here, it flavors fish fillets served over a warm...
Author: Rhoda Boone
You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.
Author: Rhoda Boone
Transform your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of traditional tomato sauce. Cooking in a cast-iron...
Roasted potatoes are pretty delicious, but they're even better when you douse them with spicy mayo and a shower of bonito flakes. Served here with steak...
Author: Rhoda Boone
These cheesy, BBQ sauce-slathered eggplant-steak sandwiches seem almost meaty, even though they're entirely vegetarian.
Author: Rhoda Boone