Risotto made with brown rice takes a bit longer to cook, so get your pressure cooker on for this recipe. Asparagus, mushrooms and toasted almonds bring out the flavor of the creamy rice.
Not your mother's egg salad, but an easy one made with leftover hard-boiled eggs. Add avocado for creaminess, jalapeño pepper for kick, and lime to make the other flavors pop.
Oven-baked matzoh brei will liberate your from messy stove-top cooking, and you'll be making this baked egg and matzoh dish all year long. Caramelized onions add sweetness, or omit them for a more traditional egg breakfast.
Turn breakfast into a fiesta with these smashed avocado, egg and spinach quesadillas. Shake in a little bit of hot sauce, or a lot!
Here's an easy salad that takes inspiration from Greece, Italy, France, the MidEast, and North Africa: a trip around the Mediterranean without leaving your kitchen!
Make this lemon, artichoke and shrimp risotto in the pressure cooker or on the stovetop. It's easy, with a can of artichoke hearts from the pantry.
Curry powder gives this Thai pineapple fried rice its gorgeous color; raisins and cashews add texture. This version is vegetarian.