Classic Macaroni and Cheese
It's crucial to cook the pasta until tender--just past the "al dente" stage. In fact, overcooking is better than undercooking the pasta. Whole, low-fat, and skim milk all work well in this recipe. The recipe can be halved and baked in an ... [... more]
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Featherlight Buttermilk Pancakes
The secret to making these amazing pancakes is the lumpy batter. So whatever you do, do not overmix the batter! To cook the pancakes, use a heavy large griddle. A very low-sided griddle, makes sliding your spatula underneath the pancakes and ... [... more]
Cooking |
Easy Salmon Cakes
If you are trying to boost your intake of omega-3s, try this simple favorite. It is a great way to use convenient canned (or leftover) salmon. The tangy dill sauce provides a tart balance. Place salmon in a medium bowl. Flake apart with a fork; ... [... 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]
Cooking |
Sugar Cookie Cutouts
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in cream. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 3 hours or ... [... more]
Cooking |
Candied Yams
The dark, orange-fleshed variety of sweet potato commonly known as the yam has been a Southern staple since colonial times, and candied yams have enjoyed wide popularity since the late 19th century -- especially at Thanksgiving. Try them ... [... more]
Cooking |
Easy Cheddar Wafers
Chef Martha McGinnis learned to make these cheesy wafers from her mother, who served them every Christmas. In a standing mixer or food processor, beat the cheese, butter, celery seeds, Worcestershire, dry mustard, Tabasco and cayenne on medium ... [... more]
Cooking |
Creamy Dill Sauce
Cutting mayonnaise with yogurt is an excellent technique for reducing calories and fat. Here, it makes a simple sauce that goes perfectly with delicate preparations. Combine mayonnaise, yogurt, scallions, lemon juice, dill (or parsley) and pepper ... [... more]
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Four-Green Salad with Toasted-Walnut Dressing
Toss together romaine, red leaf lettuce, watercress, and Belgian endive for an extra-special green salad. You may also substitute 6 cups of packaged premixed greens if you're short on time. FOR DRESSING: In a screw-top jar combine oil, walnuts, ... [... more]
Cooking |
Roasted Portobello Caps
Think of a jumbo stuffed mushroom without all the high-fat ingredients but with all the flavor. Serve these alongside grilled chicken breasts or a juicy steak. Preheat oven to 450°F. Coat a rimmed baking sheet or roasting pan with cooking ... [... more]
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