Appetizer, Salad, Side Dish, Snack
Low-fat cottage cheese is the secret to the dressing in this delicious low-fat, low-cholesterol, low-sodium mixture of vegetables and herbs. This recipe was used in a research study, which shows that potatoes can be part of a weight loss regimen.
Pork today is so lean, the meat will be dry and crumbly if overcooked, but there are a couple of tricks to help avoid that fate. The first is to turn the pork over halfway through the cooking time so the juices will concentrate in the center of the roast instead of settling on the bottom. Second, take the roast out of the oven when it is about 5° below the recommended internal temperature, which is 160°F. The meat will continue to cook as it rest
Appetizer, Main Dish
Yum! Potatoes and kale, a classic combination, get a sizzling turn as a grilled pizza topping. The artisan pizza dough needs an hour to rise, and then is ready to use. So make this first and while the dough rises, you can assemble the rest of your ingredients. For a shortcut, substitute a 14-oz. ball of prepared pizza dough.
Breakfast/Brunch, Side Dish
As seen in popular women’s and cooking magazines! A delicious and nutritious twist on a classic.
Appetizer, Side Dish, Snack
This recipe, courtesy of Cooking with Erin, was part of the Amazing Appetizers Culinary Challenge at Eat, Write, Retreat.
Breakfast/Brunch, Main Dish
Make this tasty vegetarian main dish for brunch or a holiday mean. Any cheese will work, but Manchego, Parmesan, Fontina or mozzarella are especially good choices. Reheat leftovers in the microwave or cut into squares and add cold to a salad.
(Recipe created by Bruce Weinstein and Mark Scarbrough, authors of The Ultimate Potato Book, for the United States Potato Board) “Boxty” is practically a national dish in Ireland. It can be served as a potato pancake, a dumpling or, as here, in a crunchy soda bread. And for a little extra fun this March 17th, serve this Irish Potato Bread along with corned beef and cabbage and a frothy green beer.
It is well worth seeking out yellow-fleshed potatoes, such as Yukon Golds, for these cheesy mashed potatoes for their rich flavor and appealing color.
“Red cooking” is a traditional Chinese braise, a stew made with soy sauce, sherry, and stock. It’s named for the way old-fashioned, unfiltered soy sauce can take on a reddish cast when long-stewed, something modern soy sauces rarely achieve—unless you’ve gone to Chinatown and bought a bottle of heavy, deep soy sauce. In any event, this is a homey dish, very warm and comforting, a bright aromatic spark for a chilly evening. If requiring a gluten-f