Tabla de contenidos para Spring 2026 en Delish Quarterly

25g PER SERVING 1. In a large pot of boiling salted water, cook 16 oz. penne, stirring occasionally, until al dente according to package directions. Reserve ½ cup pasta water, then drain. 2. In a blender, blend 1½ cups marinara, 1 cup low-fat cottage cheese, ¼ cup finely grated Parmesan, and 1 Tbsp. Calabrian chile oil until smooth. 3. Return pasta to pot. Add sauce and ¼ cup reserved pasta water. Toss, adding more pasta water as needed, until pasta is coated and warmed through. 4. Divide pasta among bowls. Top with more finely grated Parmesan. —MAKINZE GORE…

DISCOVER MORE AT DELISH.COM/HIGH-PROTEIN-SNACKS 20g PER SERVING CACIO E PEPE PASTA CHIPS 1. In a large pot of boiling salted water, cook 8 oz. high-protein farfalle, stirring occasionally, until just shy of al dente, 6 to 8 minutes (the pasta will finish cooking during frying). Drain well, shaking off as much water as possible, then spread out on a paper towel-lined baking sheet.2. Into a large, heavy pot, pour vegetable oil to a depth of 2". Heat oil over medium-high heat until an instant-read or deep-fry thermometer registers 350°. 3. Working in small batches (to avoid crowding), carefully spoon pasta into oil. Fry, turning halfway through with a metal spider or slotted spoon and separating if needed, until golden brown and beginning to float, 2 to 3 minutes. 4. Transfer pasta to…

FIND MORE GREAT IDEAS AT DELISH.COM/HIGH-PROTEIN-DINNERS 47g PER SERVING KUNG PAO BEEF LO MEIN 1. In a medium bowl, mix 1 large egg white, 1 lb. flank steak, thinly sliced against the grain, 2 tsp. cornstarch, 1 tsp. reduced-sodium soy sauce, and 1 tsp. Shaoxing wine. Cover and let sit at room temperature at least 20 minutes and up to 1 hour. 2. In a small bowl, whisk 3 Tbsp. plus 1½ tsp. Chinese black vinegar or rice wine vinegar, 3 Tbsp. granulated sugar, 3 tsp. reduced sodium soy sauce, 3 tsp. Shaoxing wine, 2 tsp. cornstarch, 1 tsp. kosher salt, and ½ tsp. MSG (optional); set aside. 3. In a large wok or cast-iron skillet over medium-high heat, heat 3 Tbsp. vegetable oil. Arrange half of beef in a single…

14g PER SERVING Arrange a rack in center of oven; preheat to 375º. Working in batches, arrange ½ lb. Genoa salami, sliced about ⅛" thick, on a parchment-lined baking sheet. Bake salami until crisp, about 15 minutes. Transfer to a paper towel–lined plate and let cool. In a medium bowl, mix 1 cup sour cream, ½ cup finely chopped peperoncini, 3 Tbsp. peperoncini brine, ½ cup thinly sliced chives, 1 tsp. kosher salt, and 1 tsp. freshly ground black pepper until smooth. Arrange salami chips on a platter. Serve with dip alongside. —ALEJANDRO VALDES LORA ON THE COVER High-Protein Banana Pudding P. 86, High-Protein Marry Me Chicken P. 65, Big Mac Salad P. 35, White Bean & Smoked Sausage Skillet P. 67, Spicy Fried “Chicken” Sandwich P. 50, Peanut Butter Cups…

FILL UP WITH MORE FUN BOWLS AT DELISH.COM/HIGH-PROTEIN-BOWLS 39g PER SERVING CHEF’S SALAD 1. Arrange 6 cups coarsely chopped romaine on a large platter. In rows on top, arrange 4 hard-cooked eggs, halved lengthwise, 4 oz. cooked chicken breast, cut into 1" pieces, 4 oz. diced ham, 4 oz. diced roast beef, 4 oz. cheddar, cubed, 4 oz. Swiss cheese, cubed, 1 cup halved cherry tomatoes, 1 Persian cucumber, thinly sliced, and 1 cup croutons. 2. Season eggs, tomatoes, and cucumbers with kosher salt and freshly ground black pepper. Drizzle with vinaigrette or ranch; serve more alongside. —MAKINZE GORE 28g PER SERVING CHICKEN & WILD RICE SOUP SERVES 4 TO 6 1 HR 20 MIN 1 lb. bone-in, skin-on chicken thighsKosher saltFreshly ground black pepper1 Tbsp. extra-virgin olive oil1 medium red onion,…

SEE MORE WINNING TREATS AT DELISH.COM/HIGH-PROTEIN-DESSERTS 15g PER 2 CUPS PEANUT BUTTER CUPS 1. Line 10 cups of a standard 12-cup muffn tin with paper liners. 2. In a small microwave-safe bowl, microwave 1⅓ cups (227 g.) semisweet chocolate chips (and ½ tsp. refined coconut oil in 30-second increments, stirring between each, until melted and smooth, about 2 minutes total. 3. Spoon 1 Tbsp. chocolate mixture into each liner and spread across bottom and ¾" up sides. 4. Refrigerate until firm, about 1 hour. 5. Meanwhile, in a small bowl, stir 2/3 cup creamy peanut butter, ⅓ cup vanilla protein powder, and 2 Tbsp. peanut powder until smooth. 6. In another small microwave-safe bowl, microwave 2/3 cup (113 g.) semisweet chocolate chips and ½ tsp. refined coconut oil in 30-second increments, stirring…

EXPLORE MORE AWESOME WAYS TO WAKE UP AT DELISH.COM/HIGH-PROTEIN-BREAKFAST 5g PER SERVING CHIA PUDDING 1. In a medium bowl, whisk 1 cup almond milk or milk of your choice, ¼ cup chia seeds, 1 Tbsp. pure maple syrup, honey, or agave nectar, 1 tsp. pure vanilla extract (optional), and a pinch of kosher salt. Let sit for 10 minutes, then stir again.2. Cover and refrigerate until thickened, at least 8 hours and up to 1 week. 3. Serve with mix-ins and toppings of your choice. —LENA ABRAHAM 37g PER SERVING SLOPPY JOE EGGS SERVES 4 55 MIN 1 Tbsp. extra-virgin olive oil1 medium yellow onion, finely chopped1 red bell pepper, ribs and seeds removed, finely chopped1 medium carrot, peeled, finely chopped½ cup ketchup2 garlic cloves, minced1 Tbsp. chili powder2 Tbsp. apple cider…

FIND MORE SMART SANDWICHES AT DELISH.COM/HIGH-PROTEIN-LUNCHES 28g PER SERVING AVOCADO TUNA SANDWICHES 1. In a medium bowl, stir 1 celery rib, finely chopped, ¼ red onion, finely chopped, 1 (15.5-oz.) can chickpeas, drained, rinsed, coarsely chopped, and 1 (6-oz.) can tuna, drained, to combine and lightly break up tuna. 2. Add ½ cup small-curd cottage cheese, 2 Tbsp. mayonnaise, 1 Tbsp. Dijon mustard, 1 Tbsp. red wine vinegar, and a large pinch of crushed red pepper flakes; season with kosher salt and freshly ground black pepper. Stir to combine. 3. Top 4 slices high-protein bread, toasted, with ½ avocado, thinly sliced, and some coarsely chopped romaine. Divide tuna mixture among slices. Close sandwiches with 4 slices high-protein bread, toasted. —MAKINZE GORE 28g PER SERVING TURKEY LAVASH WRAPS SERVES 4 20 MIN 1…