Keep some of this sweet-and-sour sauce in a microwavable bottle in the fridge so you can warm it and drizzle over vegetarian sausages, baked sweet potatoes, quinoa, or couscous.
The oven broiler "grills" greens to wilt them into a crisp-tender topping.
Baked in a cast-iron skillet, polenta develops a crisp crust. A vegetable peeler creates thin squash curls for the topping.
Some Gorgonzolas are made with gluten-containing yeasts, so carefully check the brand.
White gazpacho is traditionally made with lots of raw garlic and merely garnished with grapes. Here we've toned down the garlic and bumped up the fruit factor for a cold soup that's sweetly satisfying.
This fast, no-stir risotto has all the creamy goodness of its traditional counterpart. A pressure cooker slashes the cooking time to just 15 minutes (compared with the 45 minutes it usually takes to make risotto). Try this technique with other risotto recipes as well.
One large pot of boiling water is all it takes to make a pasta medley full of fresh spring vegetables. Blanching the vegetables in the boiling water also adds flavor to the pasta.
Try this homemade pizza technique with your favorite toppings.
This recipe eliminates the messy, time-consuming process of preboiling the noodles—use any whole-wheat, brown rice, or regular lasagna noodles right out of the box. They'll cook in the sauce.
When allowed to reduce or cook down, balsamic vinegar becomes slightly sweet and thick. Here, it adds full-bodied flavor to light, crunchy appetizers.