But we're looking for as simple a process as we can get. A one-pan solution is the way to go here ... onions or garlic, ...

In a medium (2 to 4-quart) soup pot or Dutch oven, heat the olive oil and garlic over medium heat. When the garlic begins to ...

Spinach is delicious and easy to eat raw, so it stands to reason that it doesn't require a lot of cooking to perfectly saute these greens. When it comes to spinach, it's safe to say that less is more.

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

1. In a large saucepan, combine the rice, water, and a generous pinch of salt. Bring to a boil. Lower the heat, cover the pan ...

There are a few ways you can counteract it, including by using oil (this recipe calls for vegetable ... Heat a large saucepan. Add the spinach by the handful, and cook over moderately high heat ...

Drain and reserve a cupful of the cooking water. If using fresh spinach, cook it with a splash of water in a saucepan for 1–2 minutes, or until wilted, then leave to cool. Squeeze all the liquid ...

This savory, simple to make muffin is a great way to use leftover ham. The ham and cheese add plenty of saltiness to the ...

Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices. Mix in the spinach and cook ...

Save this recipe for later Add recipes to your saved list and come ... with a pinch of salt for about 2 minutes until it softens. Add the spinach and let that wilt down for another minute.