This cheesy ground beef and broccoli casserole is comfort food the whole family can get behind. Christine Ma Nutrition Notes Is there a benefit of using 90% ground beef? The 90% means that the ground beef is 90% meat and 10% fat. Photo:Christine Ma Compare that to 80% ground beef, which is 80% meat and 20% fat. This means that you get less saturated fat by using the leaner ground beef....

Earthy portobellos are roasted then smothered in cheese in this easy low-carb side dish. Ingredients 18portobello mushroomcaps(about3 1/2lbs. Roast until well browned and tender, about 25 minutes. Remove from oven and let cool for 5 minutes. Repeat the mushroom and cheese layers 2 times. Combine panko and the remaining parsley in a small bowl; sprinkle evenly over the top. Bake until golden brown and bubbly, about 15 minutes. Tips Tip: To prepare portobello mushroom caps, gently twist off the stems of whole portobellos....

This cheesy chicken-broccoli orzo is the ultimate weeknight game-changer. This dish brings crowd-pleasing flavors together in one pan for easy cleanup. Its perfect for busy nights when you want something satisfying, comforting and delicious. Photo:Photographer: Robby Lozano, Food Stylist: Emily Nabors Hall, Prop Stylist: Lydia Pursell Sharp Cheddar cheese adds savory flavor, but another easy-melting cheese like Gruyere or Swiss would work well too. Simple seasonings, including Italian herbs, onions and garlic, balance the flavors....

A combination of pesto and mozzarella cheese is tucked into a whole head of cauliflower. Place whole cauliflower in a metal pie pan. Drizzle with oil and sprinkle with salt and pepper. Brie Passano Pour water around the cauliflower and cover the pan tightly with foil. Bake until a knife is easily inserted into the center, 40 to 50 minutes. Preheat broiler to high. Meanwhile, combine mozzarella and pesto in a small bowl....

This cheesy spinach-and-chicken alla vodka sandwich is full of textures and flavors. Crispy chicken cutlets are smothered in creamy tomato sauce, wilted spinach and gooey mozzarella cheese. Place an oven-safe wire rack inside a large rimmed baking sheet. Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser Sprinkle chicken evenly with 1/2 teaspoon salt, garlic powder and 1/4 teaspoon pepper. Place flour in a shallow dish. Place beaten eggs in a separate shallow dish....

Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.) Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl. Position rack in upper third of oven; preheat broiler....

Generously coat a 9-by-13-inch baking dish with cooking spray. Heat 2 tablespoons oil in a large skillet over medium-high heat. Transfer to a small bowl. Photo: Greg DuPree Heat the remaining 1 tablespoon oil in the pan and add half the spinach. Cook, stirring frequently, until wilted, about 3 minutes. Add the remaining spinach by the handful and cook until it’s all wilted, about 2 minutes more. Mix egg, ricotta, 1 cup mozzarella and 1/2 cup Parmesan in a medium bowl....

Garnish with fresh cilantro and serve with your favorite taco fixings. Cut bell peppers in half lengthwise; remove and discard seeds and membranes. Toss the halved peppers, salt and 1 tablespoon oil together in a large bowl. Arrange the peppers, cut-side down, in a 9-by-13-inch broiler-safe baking dish. Broil until the peppers are lightly charred in spots and beginning to soften, 5 to 7 minutes. Remove from oven; set aside until ready to use....

Don’t use pre-shredded cheese here; shred it fresh for the best and creamiest results. Serve with ketchup, marinara, ranch or your favorite dipping sauce. If baking, line a large rimmed baking sheet with parchment paper or a silicone liner. Casey Barber Shred zucchini on the coarse side of a box grater. Place in a large bowl. Shred provolone and fontina into the bowl, then grate Parmesan into the bowl. Add panko, flour, pepper and oregano; stir to combine....

She cooks food inspired by her culinary memories and travels. Michelle is opening a modern take on her beloved, award-winning restaurant concept Sra. Martinez in Coral Gables in early 2024. Michelle hosts two television shows:Check, yo! South Floridaand the Emmy-award winning productionSoFlo Taste. Michelle began the Florida chapter of Common Threads and sits on their board. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives....

Pierre is the author of three cookbooks and he has won numerous awards for his cooking and advocacy. Through science-backed nutrition advice and smart stories about sustainability, we help readers live their best lives. Learn moreabout usand oureditorial process.

When Simileoluwa Adebajo first saw the thick black smoke, she didn’t know it was her kitchen burning. “So the building is burning down and all I can think is ‘My spices! My spices!'” Photographer: Greg DuPree, Food Stylist: Margaret Dickey, Prop Stylist: Kay Clarke It was everything that she says characterizes Nigerian food: bold, flavorful, spicy, soulful. “It was a way to recap our weeks and to share challenges and victories....

We chatted about his favorite weed cuisine plus how hes advocating for the Black community in this exclusive interview. EatingWell:What are the best ways to start cooking with cannabis? Johnson:The best recipes to start with are vegetable-based dishes like salads. Photo:Nicco Page No cooking or heat is required, just thecannabis-infused oils. There are so many ready-to-use products for cannabis consumers, including infused olive oil and chili oil. The dosage is clear and accurately depicted on the packaging, making the experience safe, fun and easy....