We call this column 2 Fish, 3 Fish because nutritionists recommend that you eat eat 2-3 servings of fish or seafood a week (it’s good for your brain!). This recipe is a traditional Italian Christmas-Eve dish — some Italian Americans call…
A classic beef burger is simple and perfect and so much better than anything you can buy. Plus, you can top it with whatever you like! kitchen gear Cutting board Sharp knife (adult needed) Measuring spoons Large skillet Ingredients …
Everybody loves lasagna, and our fuss-free recipe makes it nice and easy: the pasta and sauce layer up beautifully without a lot of effort on your part. Just make sure to keep the heat nice and low so that the…
Cooking chicken like this makes the oven do all the work — which is nice for the chef! If thighs aren’t your favorite, use drumsticks or even breasts, just make sure they have the skin on, since that’s what makes…
Tofu is a great first ingredient to practice cooking on: since it’s safe to eat raw, you don’t have to worry too much about how long you cook it, and since it’s so plain, it really soaks up whatever flavors you use. This…
Spread this herby, lemony dip on a sandwich, dollop it onto a salad, or scoop it up with raw vegetables or whole-grain crackers or pita. And just so you know? It’s pronounced bah-bah gah-NOOSH. kitchen gear Cutting board Sharp knife…
Salmon is so rich that a small portion is completely satisfying. We’re teaching you to cook it slowly so that it keeps its velvety texture instead of drying out. If you want to get fancy, you can create a bed…
These are sweet, crisp-edged, and delicious. Feel free to ignore our wedge-cutting instructions. You can cut the sweet potato however you like: into rounds, sticks, or even cubes. The trick is making them all the same thickness so that they’re…
This is a traditional French complete-meal salad, but it’s not crazy-fancy! Canned tuna, beans, vegetables, and eggs are basic ingredients that you might have on hand already. We’re showing you the tradtional method of “composing” the salad on a platter…
You might be used to eating bright-green beans — but we’re looking for brown spots here! They give the beans loads of flavor. kitchen gear Clean kitchen scissors or knife Measuring spoons Large skillet (not non-stick) Tongs Ingredients 1⁄2…