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]
Cooking |
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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Chicken Noodle Casserole
In a large bowl, combine soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. Add noodles and toss to coat. Transfer to a greased 2-quart baking dish. Bake, ... [... more]
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Makes 2 dozen balls
Although falafel is made from chickpeas over here, in Lebanon it is usually made from dried fava beans, with a handful of dried chickpeas sometimes thrown in. Favas have a wonderful flavor, but if you can't find them, dried white beans, such as ... [... more]
Cooking |
Frosted Banana Bars
In a mixing bowl, cream butter and sugar. Add eggs, sour cream and vanilla. Combine flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-by-10-by-1-inch baking pan. Bake at 350 degrees F for ... [... more]
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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]
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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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Serves 4 as an Entrée
There's nothing like a perfectly cooked, flavorful roast prime rib to showcase the intensity and complexity of cabernet sauvignon; an excellent example of how fat helps coat the palate to protect against the tannin in red wine. This particular ... [... more]
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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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