This sheet pan bibimbap is the easiest way to bring some serious flavor to a weeknight dinner. It's packed with crispy tofu, ...

Once butter is melted, toss vegetables to coat, and roast until glazed, about 5 minutes. Arrange roasted vegetables on a platter, top with watercress, and season with flaky sea salt to taste ...

¼ teaspoon black pepper. Preheat oven to 400 degrees. Coat two rimmed sheet pans with cooking spray; set aside. In a small bowl, whisk together vinegar, brown sugar, oil, garlic, rosemary, thyme ...

#2. Whisk together the tamari, rice vinegar, sesame oil, honey, garlic powder, ginger, and crushed red pepper flakes in a medium bowl. Season with salt and black pepper, to taste, and stir to combine.

1 pound wild mushrooms, such as oyster, shiitake (stems removed) and chanterelle, torn into bite-size pieces 5 large scallions, cut into 3-inch lengths Olive oil ...

Roast for about 30 minutes, until the mushrooms and lemon are browned and the chicken is cooked through. Meanwhile, in a small bowl, mix the remaining 6 tablespoons of olive oil with the 1/2 cup ...

1. Whisk the marinade ingredients in a large bowl. Add the chicken and turn to thoroughly coat. Cover and refrigerate for at least 1 hour or up to 24 hours.

Turn out onto a rimmed sheet pan (save the bowl) and roast for 20 minutes. Stir and continue to roast until vegetables are browned and tender, 10 to 15 minutes more. 3 ...

Extra-virgin olive oil. 2 large garlic cloves, minced or pushed through a press. 2 tablespoons tomato paste. 1 teaspoon ground cumin. 1 teaspoon sweet paprika ...

1 pound wild mushrooms, such as oyster, shiitake (stems removed) and chanterelle, torn into bite-size pieces 5 large scallions, cut into 3-inch lengths Olive oil ...