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Test Kitchen recipe: Weeknight Chicken Enchiladas

Today’s Weeknight Chicken Enchiladas take just a little effort to put together and they’re packed with flavor. You can have them tonight or prep and assemble everything and have for dinner tomorrow or later in the week. Make the filling with any leftover cooked and shredded chicken. A grocery store rotisserie chicken works great.

Top with avocado, then have a little fun

“Why didn’t I think of that?” was my main reaction when I first heard of avocado toast. I have enjoyed and advocated ripe avocado as a bread spread for years. Its creaminess and buttery flavor is ideal on toast in the morning, adding a rich yet healthful element to the breakfast plate. But aside from topping mine with a slice of tomato, that is as far as I took it.

Soup saves the day

When I’ve had a tough day, I hunger for a steamy bowl of nourishing soup. It’s just plain comforting. Besides warmth and good flavor, soup offers convenience. It can be made in advance, so I don’t have to fuss when I’m tired, and it often tastes better the next day.

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In India, everybody knows this healthful one-pot dish

We all ask for different things from our food in the name of comfort. We look for that glint of a certain place or time, or of a particular person or group of people. Others of us might look to dishes that skirt the edges of familiarity yet sate a yearning for something new and stimulating: the familiar yet unfamiliar.

Turning bean burritos into a Super Bowl party finger food

There is something magical about a burrito, that combination of crispy tortilla edges that turn doughy soft at the center, all concealing a delicious blend of beans and meat and melted cheese. Splash that sucker with some salsa, sour cream, perhaps a spoonful of guacamole, and that’s a pillow of perfection on your plate.