Content tagged with “Low saturated fat” (Page 125)

Red-Wine Risotto
Rich, red-wine-infused risotto is served as a first course or side dish all over Northern Italy. The type of wine used...

Hunter's Chicken Stew
Hunter's Chicken is found across Northern Italy, with many variations. This version uses meaty bone-in chicken...

Creamy Polenta
This easy polenta takes only a few minutes of stirring before it's left to cook on its own to creamy perfection....

Broccoli Rabe with Garlic & Anchovies
Pungent broccoli rabe (or broccoli rape, broccoli raab or rapini) is tossed with a rich mixture of garlic, olive oil...

Lamb, Fig & Olive Stew
Not your Irish grandmother's stew, this version was inspired by ingredients commonly used in the south of France:...

Roasted Parsnip Soup
The earthy flavor of parsnips goes especially well with fragrant pears, but carrots or even rutabaga work nicely in...

Chicken Baked over Mushroom Dressing
Roasting a chicken on top of a three-mushroom stuffing keeps it moist and juicy. This is a comfy treat any winter night.

Crispy Turkey Tostadas
Shredded leftover turkey tops homemade tostadas in this Tex-Mex favorite. Making your own tostada shells from fresh...

Game Hens with Brussels Sprouts & Chestnuts
Game hens are even easier to prepare than chicken and help make your celebration more festive. Their buttery flavor...

Lemon-Garlic Roast Turkey & White-Wine Gravy
The zesty lemon-garlic rub for this turkey gives it amazing flavor. Instead of using a conventional supermarket turkey...

Quail with Ginger-Cranberry Pilaf
Here, we sear quail in a skillet and then finish them in the oven over a bed of pear- and cranberry-studded brown-rice...

Roasted Pheasant with Wheat Berry Salad
Pheasant is a small bird with a delicate flavor that's richer than chicken. We roast apples and shallots in the...

Warm Winter Salad
Sautéed radicchio, fennel and carrots are topped with chicken, walnuts and Gorgonzola in this warm and hearty main-dish...

Pork Tenderloin with Roasted Grape Sauce
Here, we roast grapes to bring out their succulent sweetness, then combine them with thyme, mustard and Madeira in an...

Red Wine Braised Roots
Braised root vegetables, rich with red wine, mushrooms and thyme, make a fabulous vegetarian entree or side dish. Enjoy...

Salmon with Pepita-Lime Butter
Lime juice, chili powder and pepitas give this salmon Mexican flair. Serve with wild rice and steamed vegetables.

Seafood Linguine
This restaurant-worthy seafood pasta dish is a snap to make and an easy way to impress guests. We like the sweet taste...

Cider-Glazed Roots with Cinnamon Walnuts
Here we roast a variety of roots with a brown sugar-cider glaze. Make them instead of candied sweet potatoes at your...

Green Bean Casserole
This healthy revision of green bean casserole skips the canned soup and all the fat and sodium that come with it. Our...

Shredded Root Vegetable Pancakes
Red beets and golden carrots look especially festive in these zesty horseradish-and-bacon-flecked cakes. Avoid parsnips...