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Content tagged with “The Essential EatingWell Cookbook (2004)” (Page 4)

Tandoori Leg of Lamb with Fresh Mango Chutney
A spicy, yogurt-based marinade tenderizes the lamb, which is accompanied by a sweet and gingery chutney.
Fresh Mango Chutney
Zippy cilantro and ginger combine with fresh mangoes in this simple and versatile chutney. Serve it with grilled meats...
Broiled Pineapple
Brown sugar and fresh lime juice make broiled pineapple anything but ordinary.
Mediterranean Fish Fillets
This is “pan-Mediterranean” in its flavors and employs a method of cooking fish by keeping it moist in a zesty sauce....
Fontina with Pears & Walnuts
There is a joyous interplay of tastes and textures in this very easy dessert. The idea is to eat a slice of pear with a...
Tarragon Tartar Sauce
EatingWell's version of the classic, this can accompany just about any sautéed, broiled or grilled fish.
Poached Halibut with Herbed Vinaigrette
Gently simmering mild fish in a simple, fragrant broth—known in French cooking as a court-bouillon—is a wonderful way...
Classic Lemon Tart
When life hands you lemons, make this bright, light lemon tart.
Oven-Fried Potatoes & Sweet Potatoes
Hungry for fries? Slice potatoes into long thin wedges, toss with a little oil, salt and pepper, and pop them in the...
French Toast Pudding with Winter Fruits
Crisp French toast tops a fragrant compote of apples, pears and prunes for a great breakfast treat or comforting...
Wheat & Dried Fruit Porridge
This high-fiber hot cereal offers a delightfully nutty change from oatmeal. Bulgur is a quick-cooking form of wheat...
Banana-Walnut Oatmeal
Here, mashed banana lends both sweetness and potassium, while walnuts add omega-3 fatty acids along with an appealing...
Cornbread & Apple Stuffing
Redolent of sage and thyme, this cornbread stuffing has chunks of apples and raisins for sweet balance.
Vegetable Broth
Making and freezing vegetable broth is well worth the minimal effort. While there are some commercial broths we like,...
Essential Turkey Broth
Once you have stripped off any leftover turkey meat for sandwiches and casseroles, turn the carcass into a broth for...
Turkey-Barley Soup
Nutty barley and earthy, sweet root vegetables supplement leftover turkey to create a homey soup with an old-fashioned...
Spicy Peanut Noodles
When you can't get out to get take-out, make these easy favorites yourself with what's in the pantry.
Praline-Crunch Cheesecake
This is the simplest to make of all our cheesecakes but not a bit less extravagant in taste and creamy texture. The...
German Apple Pancake
A judicious use of butter and sugar gives this classic German apple pancake—also known as a Dutch baby—less than a...
Pineapple-Caramel Sundaes
Take a trip to the tropics with these pineapple-coconut sundaes.
Orange-Scented Custard Sauce
Steeping orange zest in the milk boosts the flavor of this virtually fat-free sauce, based on a classic crème anglaise.
Chocolate Bread Pudding with Custard Sauce
Rich chocolate filling and an orange-scented custard sauce take plain bread to new heights in this lovely combination...
Fettuccine Alfredo
Here, we blend garlic-infused low-fat milk, reduced-fat cream cheese and Parmesan cheese for a low-fat Alfredo sauce to...
Pecan Praline Topping
A sprinkling of this nutty topping brings a vanilla cheesecake to life. It is also delicious on reduced-fat ice cream...
Zesty Orange Marinated Olives
Orange zest, caraway and cumin add an unexpected Moroccan twist to this quick olive marinade.
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