Boneless Buffalo Wings
Sink your teeth into these spicy chicken breast tenders instead of the traditional, skin-on buffalo wings. We've dramatically cut the saturated fat and sodium in this Super Bowl party favorite and added a generous serving of crunchy vegetables ... [... more]
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Split Pea Soup with Bacon
Although the authentic version of this cool-weather diner favorite is smooth and creamy, you can give your split pea soup a little texture by setting aside some of the mixture before puréeing, then stirring the two batches together. Serve with ... [... more]
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Layered Potato and Cheese Casserole
Seek out authentic Italian Fontina, the semisoft mild cheese from the Valle d' Aosta. Offer this classic baked dish as a substantial first course or as a simple main course at lunch, perhaps accompanied by a green salad. Have ready a large bowl ... [... more]
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Mock Ceviche
Traditionally, ceviche is raw fish that's "cooked" by marinating it in acidic citrus juice. Here we quickly poach the tilapia then marinate it with fresh herbs, lime juice and crunchy vegetables for an easy summer dinner. Make it a meal: Serve . [... more]
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Peppered Citrus Olives
This is my version of the green olives flavored with pieces of lemon and bay that I see in the markets of Haute Provence. Drain the olives and place them in a glass or other nonreactive container. With a wooden mallet or the back of a wooden ... [... more]
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Mini Greek Pizza Muffins
All the flavors of a Greek pizza make these savory muffins bite-size treats for adults and kids alike. Make Ahead Tip: Store in an airtight container for up to 2 days. Serve at room temperature or reheat at 350°F. / Equipment: Mini-muffin pan ... [... more]
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Garlic Shrimp
In Spanish tavernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired. In a saute pan ... [... more]
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Red Snapper Ceviche
I suggest serving the ceviche with plantain or boniato chips. Cut the filets into even diced pieces about 1 inch long and 1/2 inch wide. It is important to prepare an even cut so they "cook" evenly - that is so the acid in the citrus juices ... [... more]
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Barbecued Meatballs
In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-in. balls; place in a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 18-20 minutes or until meat is no longer ... [... more]
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Mushroom Stuffed Mushrooms
Fungusheads--that's what a friend of ours calls those of us who become misty-eyed about mushrooms. We can't help it, because as playthings for the senses, mushrooms have it all: a musky fragrance, an exquisitely touchable flesh, an easy ... [... more]
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