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Creamy Vinaigrette
Salad American

Creamy Vinaigrette

4.2

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, mix in garlic, a big pinch of salt, and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.

By USA WEEKEND columnist Pam Anderson

Thai Cucumber Salad
Salad Thai

Thai Cucumber Salad

4.8

Prep
15 min
Cook
Total
45 min

Instructions

  1. 1 Toss cucumbers with salt in a colander; leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels.
  2. 2 Whisk sugar and vinegar together in a mixing bowl until sugar has dissolved. Add cucumbers, jalapeños, and cilantro; toss to combine. Sprinkle chopped peanuts on top just before serving.

By camp0433

Asian Coleslaw
Salad Asian

Asian Coleslaw

4.7

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the peanut dressing: Whisk rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic together in a medium bowl; set aside.
  3. 3 To make the coleslaw: Mix green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro in a large bowl.
  4. 4 When ready to serve, pour dressing over cabbage mixture and toss well to combine.

By RRITCHESKE

Asian Chicken Noodle Salad
Salad Asian

Asian Chicken Noodle Salad

4.6

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toss ramen noodles, sunflower seeds, pine nuts, and melted butter together in a medium bowl until evenly coated; spread in a thin layer on a baking sheet.
  3. 3 Bake in the preheated oven until evenly toasted, 7 to 10 minutes, stirring occasionally. Cool slightly.
  4. 4 Toss noodle mixture, bok choy, chicken, green onions, snow peas, and water chestnuts together in a large bowl until well combined.
  5. 5 Whisk oil, vinegar, sugar, soy sauce, and lemon juice together in a small bowl until well combined; pour over salad and toss until evenly coated. Serve immediately or refrigerate until chilled.

By Jackie

Pan-Seared Red Snapper
Dinner American

Pan-Seared Red Snapper

4.1

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Mix together green onions, lemon juice, vinegar, olive oil, honey, mustard, and ginger in a shallow bowl; set aside.
  3. 3 Rinse snapper under cold water and pat dry with paper towels.
  4. 4 Heat a large nonstick skillet over medium heat. Dip snapper into marinade to coat both sides.
  5. 5 Cook snapper in the hot skillet until opaque and lightly browned, 2 to 3 minutes per side.
  6. 6 Pour remaining marinade into the skillet. Reduce heat and simmer until fish flakes easily with a fork, 2 to 3 minutes.

By OCTOBERK8

Arugula Salad with Asiago and Cranberries
Dinner American

Arugula Salad with Asiago and Cranberries

4.8

Prep
5 min
Cook
Total
15 min

Instructions

  1. 1 Whisk together vinegar and oil in a large bowl. Stir in cranberries, shallot, salt, and pepper. Set aside until cranberries begin to soften and flavors meld, 10 to 15 minutes.
  2. 2 Add arugula, Asiago cheese, and pine nuts to the bowl and toss to coat evenly. Serve immediately.

By France Cevallos

Japanese Wasabi Deviled Eggs
Appetizer American

Japanese Wasabi Deviled Eggs

4.8

Prep
20 min
Cook
15 min
Total
50 min

Instructions

  1. 1 Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel.
  2. 2 Cut eggs in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork until smooth; stir in mayonnaise, green onions, rice wine vinegar, and wasabi paste. Season with salt.
  3. 3 Arrange egg white halves, cut-sides up on a serving platter. Spoon yolk mixture into whites; garnish with pea shoots and pickled ginger.

By Nancy-Mae

Easy California Roll Sushi Salad
Dinner American

Easy California Roll Sushi Salad

5.0

Prep
25 min
Cook
25 min
Total
50 min

Instructions

  1. 1 Rinse rice in a strainer under cold water until water runs clear. Transfer rice to a medium saucepan, add 3 cups water, and bring to a boil. Reduce heat to low, cover, and cook under rice is tender and water is absorbed, about 20 minutes.
  2. 2 Meanwhile, combine rice wine vinegar, sugar, and sake in a microwave-safe bowl. Microwave on high until sugar is completely dissolved, about 1 minute.
  3. 3 Place cooked rice in a large bowl. Stir in vinegar mixture until well combined and let sit for 2 minutes. Stir again. Add imitation crabmeat, cucumber, and chopped avocado; mix well. Use soy sauce to season individual portions.

By Lisa Puma

Roasted Potatoes and Carrots with Ranch Seasoning
Dinner American

Roasted Potatoes and Carrots with Ranch Seasoning

4.5

Prep
20 min
Cook
60 min
Total
95 min

Instructions

  1. 1 Whisk olive oil, ranch dressing mix, vinegar, and black pepper together in a small bowl and pour into a gallon-sized resealable plastic bag. Add potatoes, carrots, and onion, coat with marinade, squeeze out excess air, and seal the bag. Marinate for at least 15 minutes.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish.
  3. 3 Transfer vegetables and marinade to the prepared baking dish.
  4. 4 Bake in the preheated oven until vegetables are tender, about 1 hour, stirring a few times. Turn on the broiler and broil until vegetables crisped, for the last 5 minutes. Season with salt before serving.

By Betka

Classic Savory Deviled Eggs
Appetizer American

Classic Savory Deviled Eggs

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Scoop egg yolks into a bowl and set egg whites aside.
  3. 3 Add mayonnaise, vinegar, mustard, 1/2 teaspoon chopped dill, garlic powder, and salt to the egg yolks; mash well until smooth.
  4. 4 Spoon or pipe yolk mixture into egg whites. Garnish with dill sprigs. Refrigerate until ready to serve.

By Jeff Sikes

Honey Mustard Roast Chicken
Dinner American

Honey Mustard Roast Chicken

4.9

Prep
40 min
Cook
50 min
Total
330 min

Instructions

  1. 1 Mix mustard, honey, vinegar, Sriracha, paprika, pepper, and salt in a very large bowl until combined.
  2. 2 Place chicken, breast-side down, on a work surface. Starting at the tailbone, cut along either side of the backbone with scissors or a knife, cutting as close to the bone as possible. Discard the backbone and trim any excess fat or skin from the chicken.
  3. 3 Find the cartilage where the wishbone comes together and forms a "v" and make 1 shallow cut with a knife through the cartilage. Press down on either side to flatten the chicken and expose the breastbone, making another cut in the cartilage if necessary. Run your fingers along the breastbone until the rest of the cartilage pulls away. Make a few shallow cuts into the legs, thighs, and wings to ensure even cooking.
  4. 4 Transfer chicken into the bowl of marinade and toss until well coated. Marinate, breast-side down, in the refrigerator, 4 to 12 hours.
  5. 5 Preheat the oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil.
  6. 6 Transfer chicken, skin-side up, to the prepared baking sheet. Season with salt. Reserve marinade for basting.
  7. 7 Cook in the center of the preheated oven until chicken starts to darken in spots, 35 to 40 minutes.
  8. 8 While the chicken is roasting, transfer excess marinade into a small saucepan. Add chicken stock to thin the sauce a bit and bring to a boil. Remove from the heat.
  9. 9 Baste chicken with sauce and continue to roast, basting again if desired, until no longer pink at the bone and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  10. 10 Remove chicken from the oven and brush any rendered fat and accumulated juices from the pan onto the chicken.
  11. 11 Transfer chicken to a serving platter and garnish with green onions. Slice and serve, spooning any remaining sauce over top.

By John Mitzewich

Creamy Coleslaw
Side Dish American

Creamy Coleslaw

4.9

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Whisk mayonnaise, sugar, vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and pepper in a large mixing bowl until sugar has dissolved.
  3. 3 Fold coleslaw mix into dressing until well combined.

By JD Bailey

Spicy Salmon and Vegetable Bowl
Dinner American

Spicy Salmon and Vegetable Bowl

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the broiler to low heat.
  2. 2 Whisk together the chili garlic sauce, 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, sugar and vinegar until combined.
  3. 3 Add the cut up salmon to the bowl and mix until coated.
  4. 4 Line a cookie sheet with Reynolds Wrap® Non-Stick Foil and evenly spread out the salmon and cook under the broiler for 8 to 10 minutes or until browned and cooked throughout.
  5. 5 Pour the remaining 1 tablespoon of sesame oil into a large frying pan on high heat and add in the bell peppers, snow peas and carrot and stir-fry for 3 to 4 minutes. Finish the vegetables by adding the remaining 1 tablespoon of soy sauce.
  6. 6 Divide the rice into 4 portions and serve the cooked salmon and vegetables evenly.
  7. 7 Optional Servings: Serve with a hard boiled egg or a fried egg.

By Reynolds KitchensR

Grilled Chicken Thighs with Mango-Ancho Sauce
Dinner American

Grilled Chicken Thighs with Mango-Ancho Sauce

4.2

Prep
15 min
Cook
25 min
Total
160 min

Instructions

  1. 1 Combine mango, lime juice, honey, ancho chile powder, and salt in the bowl of a small food processor; pulse until smooth. Remove 1/4 cup of the sauce to a small bowl and whisk in rice wine vinegar and olive oil to make a marinade. Place remaining sauce in the refrigerator.
  2. 2 Place chicken thighs in a resealable plastic bag and drizzle with mango-ancho marinade. Seal the bag and marinate in the refrigerator, 2 hours to overnight.
  3. 3 Twenty minutes before grilling, remove chicken from the marinade, letting the excess drip off. Season chicken on both sides with salt and pepper. Discard the remaining marinade.
  4. 4 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  5. 5 Place chicken on the hot grill, skin-side down, and grill for 3 to 4 minutes. Flip chicken over and grill on the other side for 3 to 4 minutes. Continue flipping every 3 to 4 minutes until an instant-read thermometer inserted near the bone read 165 degrees F (74 degrees C), 22 to 25 minutes total. Turn grill to low heat and brush both sides of the chicken with reserved mango-ancho sauce, grilling an additional 1 to 2 minutes.

By France Cevallos

Firecracker Salmon
Dinner American

Firecracker Salmon

5.0

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine 1/4 cup maple syrup, 1/2 of the jalapeño pepper, garlic, vinegar, salt, and black pepper in a mini food processor or small blender jar; blend until smooth.
  2. 2 Place salmon fillets in a gallon-sized resealable plastic bag. Pour marinade on top, seal, and refrigerate for 20 minutes. Remove from refrigerator and let the bag sit at room temperature for 10 minutes.
  3. 3 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  4. 4 Remove salmon from marinade and pat dry. Place salmon on the prepared baking sheet and season with additional salt and pepper. Slice remaining jalapeno pepper thinly and place on top of salmon.
  5. 5 Bake in the preheated oven for 10 minutes. Brush 2 teaspoons maple syrup onto the fillets and return to the hot oven. Bake until fish flakes easily with a fork, an additional 3 to 5 minutes.

By France Cevallos

California Roll Sushi Salad
Dinner American

California Roll Sushi Salad

4.6

Prep
20 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Bring water and rice to a boil in a small saucepan. Reduce heat to low, cover, and simmer until rice is tender, about 20 minutes. Let cool, about 15 minutes.
  2. 2 Stir rice wine vinegar, pickled ginger juice, mayonnaise, soy sauce, sugar, wasabi powder, and sesame oil together in a bowl. Pour over cooled rice; mix to coat and break up clumps.
  3. 3 Dice pickled ginger. Fold ginger, crabmeat, avocado, cucumber, and nori gently into rice. Chill until serving.

By Nicole Berger

Hawaiian Wings
Dinner American

Hawaiian Wings

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Combine soy sauce, sugar, green onions, garlic, toasted sesame seeds, rice vinegar, sesame oil, red pepper flakes, and lemon juice in a small saucepan. Bring to a boil and continue to boil briefly, 2 to 3 minutes. Reduce heat to low and keep warm.
  2. 2 Pat chicken dry. Place flour in a shallow dish; dip chicken wings into flour, coating thoroughly. Shake off excess and set aside on a plate.
  3. 3 Heat coconut oil over medium heat in a wok or Dutch oven to 350 degrees F (175 degrees C). Lower 5 to 6 wings one at a time into the hot oil using tongs or a slotted spoon, making sure not to overcrowd or splash hot oil. Cook the wings until browned, crispy, and no longer pink in the centers, 7 to 8 minutes per side.
  4. 4 Transfer cooked wings to the saucepan using tongs; coat wings in sauce and let soak for 3 to 4 minutes. Continue working in batches until all chicken is fried and soaked in sauce. Transfer sauced wings to a plate to drain excess. Serve hot or at room temperature.

By kimmi

California Roll Salad
Lunch American

California Roll Salad

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Place rice and water in a small saucepan, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until rice is tender. Set aside to cool.
  2. 2 In a large serving bowl, toss together the lettuce, cucumber, avocado and imitation crabmeat. Stir in cooled rice. In a small bowl, stir together the wasabi powder, mayonnaise, soy sauce, rice vinegar, sugar and sesame oil. Toss salad with dressing (recommended), or serve with dressing on the side.

By TARA LYON

Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion
Lunch American

Creamy Cherry Tomato Salad with Fresh Basil, Corn and Onion

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.

By USA WEEKEND columnist Pam Anderson

Marinated Mexican Fish Tacos Slaw
Side Dish American

Marinated Mexican Fish Tacos Slaw

4.0

Prep
30 min
Cook
Total
90 min

Instructions

  1. 1 Squeeze 2 lime wedges over apple pieces to prevent browning. Toss in a bowl to coat. Add coleslaw mix, jicama, green onions, carrot, cilantro, and jalapeno pepper. Stir in olive oil, rice wine vinegar, and remaining lime juice; add sugar, salt, and black pepper. Toss to mix. Chill in the refrigerator for at least 1 hour. Toss before serving.

By atlantasassybelle

Best Buckwheat Salad
Lunch American

Best Buckwheat Salad

4.5

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes.
  2. 2 Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.

By souplover Sue

Beef Medallions with Fresh Horseradish Sauce
Dinner American

Beef Medallions with Fresh Horseradish Sauce

4.7

Prep
15 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place cherry tomatoes into a bowl and season with black pepper, salt, and sugar. Stir in rice wine vinegar. Let stand about 15 minutes to let flavors blend.
  2. 2 Stir 2 tablespoons horseradish into creme fraiche in a small bowl; season with 1/2 teaspoon salt. Refrigerate until needed.
  3. 3 Cut steaks in half across the grain and pound each piece to about 3/8 inch thick. Season each side generously with salt, black pepper, and a pinch of cayenne pepper. Lay steaks onto a work surface and sprinkle each piece lightly with flour. Pat the flour into the meat. Repeat on other side. Let meat rest for 10 minutes to let flour adhere.
  4. 4 Place a heavy skillet over medium-high heat, pour in vegetable oil, and heat until small wisps of smoke are visible rising off the oil. Lay steaks into the hot oil (meat should sizzle) and sear until browned, about 2 minutes per side. When you see beef juices accumulate on the surface of the meat, flip and brown the other side, about 2 minutes more. Transfer to a plate and let rest for about 2 minutes.
  5. 5 Pour excess oil from the skillet and pour water into the skillet. Scrape up and dissolve any browned meat juices from the bottom of the skillet; continue to cook until slightly thickened, about 30 seconds. Pour pan juices over tomatoes and stir to combine.
  6. 6 Divide about half the tomato mixture with juice per serving into the bottom of 2 large soup plates. Top each with 2 beef medallions and a spoonful of horseradish cream. Grate about 1/2 teaspoon horseradish over each serving and top with about 1 teaspoon of chives.

By John Mitzewich