30-Minute Healthy Chicken Recipes

For a healthy dinner that's easy, too, try one of our healthy chicken recipes. Ready in under 30 minutes and ringing in at under 400 calories per serving, each chicken recipe is easy and good for you. There's no need to cook separate meals for the rest of the family with these healthy recipe ideas for chicken breasts, chicken salad, chicken soup, and family-friendly chicken sandwiches that everyone will enjoy.

View Slideshow

Cake Batter: 6 Ways to Bake

One box of two-layer cake can be used as cupcakes, muffins, a large sheet cake, and more. Learn the six ways to transform this staple.

View Video

NEW Recipes from Our August Magazine

It's time to take it outside. We're sharing recipes that are best served al fresco with friends. Salute summer, from drinks to dessert, with the latest recipes from Better Homes and Gardens.

View Slideshow

Dress Up a Dessert in 8 Seconds (or Less!)

Make any dessert recipe worthy of a party with these easy ideas to dress them up. Each dessert idea can be done within 8 seconds!

View Video

Our Best Summer Salads

These fresh summer salad recipes are anything but ordinary. Our irresistible combinations of seasonal vegetables and fruits come together with tasty dressings and tangy vinaigrettes for summer salads everyone will love.

View Slideshow

Fast Shrimp Bisque in 25 Minutes!

A satisfying seafood dinner takes just 25 minutes and cooks in one dish. Best yet, you need just 8 ingredients. Bonus: We'll show you how easy it is to peel cooked shrimp.

View Video

Irresistible Ice Cream Treats

Creamy homemade ice cream is simply the best. Summer tastes better when you have an ice cream cone in hand.

View Slideshow
Popular in Food

A semitropical plant whose root is used as a pungent spice. Ginger has a slightly hot flavor and nippy aroma.

Market forms:

Ginger is used both as a seasoning and as a confection.

  • Candied or Crystallized: A confection rather than a spice. Bits of gingerroot are cooked in a sugar syrup, then coated with sugar. Candied ginger often is found in chutneys and preserves.
  • Gingerroot: The fresh form of the root. Its flavor is hotter and more aromatic than ground ginger. Gingerroot is a staple for anyone who does a lot of Chinese cooking.
  • Ground: Gingerroot dried and ground to a powder; used mostly in baked goods.
  • Pickled: Gingerroot preserved in vinegar and often served as an accompaniment to sushi, a Japanese delicacy.
  • Preserved: A confection, not a spice. Gingerroot is packed in a heavy sugar syrup. Preserved ginger is used in the same way as candied ginger.

Selecting:

When choosing fresh gingerroot, select a piece that¿s firm and heavy; avoid shriveled stems. Purchase ground ginger as you do other spices.

Storing:

For short-term storage of fresh gingerroot, wrap the root in a paper towel and refrigerate. For long-term storage, immerse peeled slices of gingerroot in dry sherry or wine and refrigerate in a covered container for up to 3 months. (The ginger-flavored sherry can be used in cooking.) Or, place the root in a moisture-and vaporproof bag and freeze. Then, grate or cut off what you need from the unpeeled frozen root.

Store ground and candied ginger as you do other spices--in a cool, dry, dark place.

close
close
close
close
close

Loading... Please wait...