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Apricot & Kumquat Compote

  1. 1 1/4 cups water

  2. 1 cup dried apricots, (6 ounces)

  3. 6 kumquats, sliced and seeded

  4. 3/4 cup sugar

  5. 1 cinnamon stick

  6. 2 tablespoons unsalted shelled pistachios, skinned and coarsely chopped

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Bistro Beef Tenderloin

  1. 1 3-pound beef tenderloin, trimmed of fat

  2. 2 tablespoons extra-virgin olive oil

  3. 1 teaspoon kosher salt

  4. 1/2 teaspoon freshly ground pepper

  5. 2/3 cup chopped mixed fresh herbs, such as chives, parsley, chervil, tarragon, thyme

  6. 2 tablespoons Dijon mustard

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Bread Pudding with Bourbon Sauce

  1. 4 cups cubed day-old French bread, (5 ounces)

  2. 1/4 cup pecan pieces

  3. 2 large eggs

  4. 3/4 cup plus 2 tablespoons packed dark brown sugar

  5. 2 cups evaporated fat-free milk

  6. 1 tablespoon vanilla extract

  7. 1 1/2 teaspoons ground cinnamon

  8. 1 teaspoon freshly grated nutmeg

  9. 1/2 cup raisins

  10. 1 tablespoon sugar, divided

  11. 1 tablespoon butter

  12. 1/3 cup evaporated fat-free milk

  13. 1/4 cup sugar

  14. 3 tablespoons bourbon

  15. 2 tablespoons nonfat plain yogurt

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Brown Rice & Goat Cheese Cakes

  1. 3/4 cup medium-grain brown rice

  2. 1 1/2 cups water

  3. 4 teaspoons extra-virgin olive oil, divided

  4. 6 medium shallots, chopped

  5. 2 medium carrots, shredded using the large holes of a box grater

  6. 1/2 cup toasted pecans, (see Tip)

  7. 3 ounces goat cheese

  8. 1 large egg white

  9. 1/2 teaspoon dried thyme

  10. 1/2 teaspoon salt

  11. 1/2 teaspoon freshly ground pepper

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Buttermilk Mashed Potatoes

  1. 2 pounds all-purpose potatoes, preferably Yukon Gold (about 6 medium potatoes), peeled and cut into chunks

  2. 6 cloves garlic, peeled

  3. Salt, to taste

  4. 2 teaspoons butter

  5. 1 cup buttermilk

  6. Freshly ground white or black pepper, to taste

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Cassata Siciliana

  1. Cassata

  2. 1 cup low-fat ricotta cheese

  3. 1/4 cup sugar

  4. 1/4 cup chopped mixed candied fruit, (citron, lemon peel, orange peel, pineapple and/or cherries)

  5. 1 ounce semisweet chocolate, chopped

  6. 1 teaspoon freshly grated lemon zest

  7. 1 10-ounce angel food cake

  8. 1/4 cup dark rum

  9. Chocolate Sauce

  10. 1/3 cup unsweetened cocoa powder

  11. 2 tablespoons cornstarch

  12. 2 tablespoons sugar

  13. 1/2 cup light or dark corn syrup

  14. 1/3 cup low-fat milk

  15. 2 teaspoon vanilla extract

  16. 1 teaspoon canola oil

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Chard & Feta Tart

  1. 3/4 cup whole-wheat pastry flour

  2. 3/4 cup all-purpose flour

  3. 1 1/2 tablespoons chopped fresh thyme, or oregano

  4. 3/4 teaspoon salt

  5. 3/4 teaspoon freshly ground pepper

  6. 1/3 cup extra-virgin olive oil

  7. 5 tablespoons cold water

  8. 2 teaspoons extra-virgin olive oil

  9. 6 cups chopped chard, (about 1 bunch), leaves and stems separated

  10. 2 tablespoons minced garlic

  11. 2 tablespoons water

  12. 2 large eggs

  13. 1 cup part-skim ricotta cheese

  14. 1 teaspoon freshly grated lemon zest

  15. 1/8 teaspoon freshly ground pepper

  16. 1/2 cup chopped pitted kalamata olives

  17. 1/3 cup crumbled feta cheese

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Cranberry-Vanilla Bombe

  1. 2 cups cranberries

  2. 2 1/2 cups water

  3. 1 1/2 cups plus 1 teaspoon sugar, divided

  4. 6 tablespoons lemon juice

  5. 3 tablespoons orange juice

  6. 1 quart nonfat or low-fat frozen vanilla yogurt

  7. Fresh mint leaves for garnish

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Crispy Potato Latkes

  1. 1 1/2 pounds russet potatoes, (about 2), shredded

  2. 1 medium white onion, shredded

  3. 2 medium shallots, minced (about 1/4 cup)

  4. 1 teaspoon salt

  5. 1 large egg, lightly beaten

  6. 2 pieces whole-wheat matzo, (6-by-6-inch), broken into pieces

  7. 1/2 teaspoon white pepper

  8. 3 tablespoons peanut oil, or extra-virgin olive oil, divided

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Crusty Herbed Chicken

  1. 1 lemon

  2. 2 tablespoons extra-virgin olive oil

  3. 2 teaspoons black peppercorns, cracked (see Tip)

  4. 2 cloves garlic, crushed

  5. 4 pounds bone-in chicken pieces, skin removed

  6. 2 cups fresh whole-wheat bread crumbs, toasted (see Tip)

  7. 2/3 cup minced fresh herbs, (approximately 6 tablespoons chopped scallions or chives, 1 tablespoon rosemary, 1 tablespoon sage)

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Dried Fruit Cake

  1. 2 1/2 cups dry red wine

  2. 2 tablespoons plus 1/2 cup sugar

  3. 2 cups dried figs

  4. 1/2 cup golden raisins

  5. 1/3 cup blanched slivered almonds, toasted and coarsely chopped (see Tip)

  6. 1/3 cup walnuts, chopped

  7. 1/3 cup chopped candied citron

  8. 3 ounces unsweetened baking chocolate, grated

  9. 2 tablespoons honey

  10. 3/4 cup all-purpose flour

  11. 1/2 cup fine dry unseasoned breadcrumbs

  12. 1 tablespoon freshly grated orange zest

  13. 1 teaspoon ground cinnamon

  14. 1/2 teaspoon freshly grated nutmeg

  15. 1/4 cup canola oil, or olive oil (not extra-virgin)

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Dried Fruit Compote

  1. 2 cups water

  2. 1/2 cup sugar

  3. 1/2 teaspoon ground cinnamon

  4. 1/4 teaspoon ground cloves

  5. 1/4 teaspoon salt

  6. 4 ounces dried apricots, (3/4 cup)

  7. 4 ounces pitted prunes, (3/4 cup)

  8. 4 ounces dried pear halves, cut in half (3/4 cup)

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