Snacking demystified. Kids groan. Parents cheer. Teachers prepare. It’s back-to-school time, and once again that means fresh starts and new beginnings. Yes, it’s bittersweet with summer winding down and more details to attend to than minutes in the day. But here’s the good news. Managing snacks doesn’t need to be… Read More

Holiday cooking, take 2. Even though they’re a busy home cook’s best friend, leftovers don’t always get the love they deserve. Maybe it’s the word itself — leftovers. It can seem like déjà vu all over again. But here’s a newsflash. Leftovers can actually be the starting point for something… Read More

A wrap by any other name is a … Is a sushi roll a wrap? Is a burrito a wrap? Is a wrap a sandwich? So many questions, such philosophical intrigue. The definitive answer to all of the above is, well, all of the above. One person’s… Read More

You can’t beat the luscious combination of sweet-salty hoisin sauce and peanut butter—the nuttiness melds beautifully with the soy in the Chinese version of barbecue sauce. Truly an express summer supper, with just 5 ingredients!… Read More

Ground chicken meatballs seasoned with garlic and ginger and glazed with a sweet soy mixture are irresistibly tender and delicious. Make larger meatballs to serve as a main dish or roll them smaller and cook on short bamboo skewers to serve as appetizers to an Asian meal. Read More

Empanadas, or little pastry turnovers, are the essence of portability. In South America, empanadas are made with a huge variety of fillings, from savory to sweet. And the pastry dough is more like a cross between pie pastry and bread, but using pre-made pastry dough makes this simple—and really delicious. 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

If you don’t have a rotisserie or leftover chicken, poach boneless skinless chicken breasts or thighs. Shred and use to fill these fresh spring rolls, which are perfect to add to a holiday appetizer buffet or to serve with a Chinese stir-fry. Read More

For even crunchier chicken chunks, shallow fry the chicken in about ½-inch oil in a large, deep skillet. Make the dip ahead and refrigerate until party time—the flavor will only get better. Read More

A lightly pickled cucumber salad—sliced and tossed with paper-thin red onions and seasoned rice vinegar—is a nice crisp complement to these rich endive bites. Chop either white or dark chicken to make the creamy salad to spoon into each endive leaf. If you’d like, garnish each bite with a fresh… Read More