Breana Lai Killeen

5 days ago | tribunecontentagency.com | Breana Lai Killeen

Dry whole-wheat couscous has been partially cooked, making it a quick-cooking (5 minutes!) whole-grain weeknight dinner champ. And when you buy peeled shrimp, plus a bag of prechopped kale and bottled barbecue sauce, the savings in prep time helps to get this healthy dinner done in a jiff.

1 week ago | foodandwine.com | Breana Lai Killeen

Credit: Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood Active Time:30 minsTotal Time:30 minsServings:4 Inspired by the beloved Greek spinach pie, this comforting yet vibrant pasta brings all the flavors of spanakopita — earthy spinach, briny feta, fresh dill, and bright lemon — into a silky, cream-kissed tagliatelle. Sweet peas add a burst of color and delicate sweetness, balancing the dish with a touch of springtime freshness.

1 week ago | foodandwine.com | Breana Lai Killeen

Credit: Food & Wine / Photo by Robby Lozano / Food Styling by Chelesa Zimmer / Prop Styling by Christina Daley Active Time:15 minsTotal Time: 1 hr 30 minsYield:8 cups Broths and stocks are the base of all the best soups, stews, and sauces. The better the stock, the better your final dish, so the Food & Wine Test Kitchen set out to make the best one.

1 week ago | foodandwine.com | Breana Lai Killeen

Credit: Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood Active Time:40 minsTotal Time: 1 hr 5 minsServings:12 Juicy, succulent summer strawberries shine in this muffin that boasts all the components of a strawberry daiquiri. The crumb is close-knit yet tender and light thanks to a generous amount of baking powder, while the tart-sweet berries are nicely accented by the subtle brightness of the lime zest.

2 weeks ago | foodandwine.com | Breana Lai Killeen

Credit: Food & Wine / Photo by Jen Causey / Food Styling by Ruth Blackburn / Prop Styling by Hannah Greenwood Active Time:30 minsTotal Time: 5 hrsServings:4 to 6 Tapioca is the starch extracted from the roots of the cassava plant, also known as yuca. Cassava is native to Brazil but has spread throughout the world. Tapioca can be used in its starch form, much like cornstarch, to thicken sauces and create a coating on proteins like tofu, shrimp, and chicken before frying.