Matthew Kadey, RD
This incarnation of iconic sweet-and-sour salmon stir-fry delivers fresher flavor and a much bigger nutritional boost to your diet than most take-out versions.
If you can tolerate dairy, consider welcoming halloumi into your kitchen. This dense Middle Eastern cheese is remarkable in that it doesn’t melt when heated; time in the wok gives it a crispy outside and velvety interior.
Asparagus, the quintessential spring vegetable, serves as a springboard for this bright pork stir-fry.
Similar to Thai cuisine, this Burmese chicken stir-fry features an enticing mix of sour, sweet, salty and spicy flavors.
Power up your pancakes For many breakfast lovers, there are few things more joyous about the weekend than rustling up a batch of fluffy pancakes....
Cooked in a flash, grated sweet potatoes anchor this colorful bowlful of nutrition. In a bowl, the veggies, chickpeas and creamy dressing are deliciously mixed together. Serve this recipe for lunch or as a lighter dinner. Both the sweet potato and tahini dressing can be prepared up to 4 days in advance.
For hash browns that are crisp on the outside yet silky smooth on the inside, look no further than your waffle iron. And then turn your hash brown waffle into a main-dish-worthy salad by pairing it with tender kale greens, meaty sausage and an herby-sweet apple topping. If you prepare the waffles in batches, keep the cooked waffles warm in a 200°F oven.
Extra crispy on the outside and fluffy on the inside, these smashed (not mashed) potatoes are bound to become one of your new favorite side dishes. Saucy tomato jam is a delightful flavor booster. Boiling the potatoes first softens them before smashing, increasing their surface area and creating a rough texture. This helps them become deliciously crispy.
These stuffed potatoes add a delicious twist to taco night. Roasted sweet potatoes bring spicy pork, buttery avocado and earthy beans into a warm embrace. Perfect for taming even the biggest appetite.
Sweet and savory, this breakfast sandwich is a welcome break from standard breakfast fare. The pear sauce can be made a few days ahead and reheated in a saucepan or microwave before serving.