4.5 from 2 votes These amazing Italian Beef and Spinach Meatballs would make my husband’s Italian family proud! I snuck some spinach in the meatball mix, but I promise even the pickiest of eaters will love them! Italian Beef and Spinach Meatballs I wanted to lighten up my favorite Italian beef meatballs, and so these
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Heat oil in a large Dutch oven over medium-high. Working in 2 batches, cook chicken, skin side down, until golden brown and crisp, 6–8 minutes per batch. Transfer to a plate. Add onion and cook, stirring often, until softened and browned, about 5 minutes. Return chicken to pot and pour sauce over. Add 4 charred
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Pour water into a large saucepan, wide skillet, or large wok to come 1″ up the sides and place over medium-high heat. Mix white and pale-green parts of scallions, garlic, vinegar, oil, soy sauce, honey, and ginger in a small heatproof ramekin. Set inside a large bamboo steamer off heat (or, if using a metal
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Heat ⅔ cup oil in a large Dutch oven or other heavy pot over medium. Add onion, fennel, celery, and smashed garlic and cook, stirring often, until softened but not browned, 8–10 minutes. Add red pepper flakes, 1½ tsp. paprika, and 1 tsp. salt and stir to combine. Add lentils and 1¼ cups water and
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Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and
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Toast star anise, coriander seeds, cumin seeds, mustard seeds, and cloves in a dry small skillet over medium heat, tossing occasionally, until very fragrant and just beginning to darken, about 5 minutes. Transfer to a plate; let cool. Finely grind in spice mill or with mortar and pestle; transfer to a bowl. Finely grind chiles
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Every Monday night, Bon Appétit editor in chief Adam Rapoport gives us a peek inside his brain by taking over our newsletter. He shares recipes he’s been cooking, restaurants he’s been eating at, and more. It gets better: If you sign up for our newsletter, you’ll get this letter before everyone else. At Bon Appétit
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Heat oil in a large saucepan over medium until hot. Cook beef, breaking up into pieces, until nearly cooked through, about 5 minutes. Transfer to a plate using a slotted spoon, leaving fat behind. Add onion, chile, and garlic to pan and cook, stirring often, until vegetables are softened, about 3 minutes.
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Eat more… healthy fats Don’t let the word fat fool you. Unsaturated fats (like those found in olive oil, salmon, nuts, and avocados) can actually help you maintain a healthy weight, not to mention support nutrient absorption and lower the risk of heart disease. Think of these crunchy, golden avocado wedges as healthier fries; dunked
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I quit the pill two months ago. My doctor first prescribed it when I was a teen, after he diagnosed me with Polycystic Ovarian Syndrome or PCOS, an incurable (but treatable) hormonal condition that affects 10 million women worldwide. Before birth control, I got my period only twice a year, and I spent most of
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2019 was the year my anxiety got real. When I had to admit I wasn’t just anxious, like can’t-sleep-the-night-before-the-interview anxious, but that I had anxiety. The kind that might need a formal diagnosis. The kind that probably needed medication. I should have seen it coming. In 2019, I cycled through four or five different freelance
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