This is the best baked ziti I have ever tried...and I have tried a lot. This is from the March 2009 issue of Cook's Illustrated and has been thoroughly tested by them.
The smartest thing you can do with this low-cal, low-fat meal is eat it with the people you love. This better-for-you ziti is still filled with cheesy goodness.
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
You can stop looking now. You've found the be-all end-all of easy ideas. Four ingredients and 15 minutes to a better-for-you shrimp and veggie stir-fry.
This elegant salad of mesclun greens topped with cottage cheese, red pepper, feta cheese and walnuts is drizzled with a delicious balsamic vinaigrette.
These enchiladas get their Southwest flavor from our Philly Santa Fe Blend Cooking Creme. Who knew it was so easy to create saucy, authentic-tasting Tex-Mex?
Fresh zucchini and yellow squash are the base of this cheesy, eggy bake. Our step-by-step video makes prep a breeze, so you can get back to savoring your summer evening.
Served in onion rolls, these juicy cheeseburgers are brushed with steak sauce during grilling and topped with grilled onions, tomatoes and a tasty relish.
A Southwestern cousin of mom's chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it'll make you feel good all over.
