Viva, Brasil! Every four years, in summer and winter, all eyes turn to one of the most exciting sporting events in the world. New heroes emerge. Nations large and small celebrate. And fans everywhere learn about the culture and customs of the countries hosting the games. In 2016, Brazil is… Read More

Soba noodles are made from both wheat and buckwheat, a uniquely flavored grain. They’re a favorite in Japan, where they are often served as salads or in noodle bowls. Miniature heads of baby bok choy are lovely lightly blanched, their stalks and greens more tender and flavorful than when allowed… Read More

Traditional chicken curries can have a lot of fat. This version is full of the great flavors of the best curry dish, but with a fraction of the calories. The brilliant green “chutney” is really an herbal salsa, spicy and a fresh counterpoint to the deeper taste of the curry. Read More

Since summer corn is a natural partner with a Mexican-style soup, ears of corn are roasted and sliced off the cobs to add a touch of sweetness. You can also offer chopped ripe avocado, sliced green onion, and fresh cilantro leaves to jazz up each bowl as desired. Read More

For a healthy and special touch on chicken, this dish is loaded with antioxidants, not to mention flavor. It’s great to cook at the end of summer when stone fruit is coming to an end. You could even crust the chicken and make the relish early in the day or… Read More

The combo of chicken and waffles is purely southern — crisply golden deep-fried chicken that is served alongside tender waffles. Seems like a weird pairing, but it’s surprisingly tasty. Here the chicken is just pan-sautéed, then the skillet is deglazed with maple syrup, broth, and fresh rosemary. Read More

This chimichurri-style salsa is raw and should be a thick, coarse puree. It can be finely chopped by hand or buzzed up in a mini processor or blender. This is the time to use a nice-quality olive oil. Read More

Here, the basic recipe for Ginger Chicken Tenders with Noodles and Cabbage is transformed into a savory, Asian-inspired soup. Wide rice noodles replace the rice stick noodles. Butternut squash, coconut milk, chicken broth and curry create a flavorful soup base. Read More

Chicken breasts tenders are skewered and marinated with lime and fish sauce for an authentically Asian flavor, then grilled or broiled to perfection. Read More

You can’t beat a simple coleslaw with these savory tenders – a combo of chopped cabbage, julienned carrot, and thinly sliced red onion, tossed with a creamy slaw dressing perhaps. Try adding some chopped fresh cilantro or julienned jicama for a southwestern touch. Read More

This recipe creates a baked variation of Mustard Coated Chicken Tenders using pumpkin and cumin seeds to make a seasonal crust for roasted tenders. Serve with an avocado dip. Read More

Basic glazed chicken tenders with ginger are served atop a spring-inspired salad of strawberries, arugula, and poppy seeds. Read More

This salad starts with the basic recipe for Chicken Tenders with Noodles and Cabbage, replacing rice stick noodles with the vermicelli variety and adding mango, red pepper, cucumber and peanuts for a sweet, summery crunch. Read More

Topping whole-grain flatbreads with the ingredients for a Greek-style chicken salad creates a complete meal, full of rich, good-for-you flavor. Read More

Savory, with a nice crisp bite, these mini appetizers look more like eggrolls. For a more traditional chewy potsticker texture, shallow-fry them in peanut oil, then add some water to the pan to finish them with steam. Ambitious Kitchen created this recipe from an ingredient list submitted by Meggan S.,… Read More

This Just 5 Challenge finalist recipe is the creation of Jennifer B. of Falls Church, VA. Tangy Gorgonzola cheese adds a creamy punch in combination with Swiss chard, a late summer/early fall garden favorite. Read More

Karen K. of Quincy, CA was selected as a finalist in the 2012 Just 5 Cooking Challenge for creating this easy weeknight meal that utilizes the much loved sweet-savory combination. Read More

These rich sandwiches drip with juicy seasoned chicken, ripe tomato, and briny pickles. If you don’t have a sandwich press or Panini grill, cook them on a stovetop grill, griddle, hot skillet, or charcoal grill with chunks of sweet bell pepper and onion. Read More

Any head of crisp lettuce can be lightly grilled—try butter lettuce, Belgian endive, even small heads of cabbage (slice into thick slabs). The grill imparts a smokiness and savory browning that adds a new dimension—and new definition—to salads. Read More

Sweet and spicy, these mini skewers are just the right bite for a holiday gathering. Read More

These elegant chicken tenders can be served as a first course or cut in half to serve as little finger food bites with cocktail picks. Read More