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Content tagged with “6” (Page 27)

Lemony Lentil Salad with Salmon
Salmon and lentils are a familiar combo in French bistro cooking; here they combine in a quick and easy salad. For the...
Citrusy Couscous Salad with Olives
Try this refreshing grain salad as an accompaniment to grilled chicken or fish. Chilled, it's also great for...
Leek & Potato Soup
Our lightened version of classic potato-leek soup uses just a touch of reduced-fat sour cream to make it rich and...
Broth with Diamond-Shaped Crepes (Mariola)
Tasty diamond-shaped crepes float in broth in this Friday staple from Apulia, Italy. Homemade broth is best for this...
Rum-Raisin Frozen Yogurt
Dark rum is essential in making this rum-raisin frozen yogurt. It mellows when the raisins have a chance to drink up...
Corncakes with Maple-Yogurt Topping
Made from stone-ground cornmeal, these pancakes are light and crunchy. Make the pancakes immediately; this batter does...
Roasted Bell Peppers
Fat bell peppers taste like summer itself when grilled.
Bruschetta with Tomatoes & Capers
Bruschetta, or grilled bread, is a crisper, more flavorful alternative to American garlic bread. Here it's topped...
Rum-Spiked Fruit Salad
Pineapple, mango, grapefruit, orange, cantaloupe and apples are dressed with rum and brown sugar for a taste of the...
Crabe Beninoise
The typical way to prepare crab in the West African country Benin. If you are cooking fresh crab, you will need about 8...
Fettuccine with Fresh Tuna Sauce
Fresh tuna, tomatoes and garlic make a rich and hearty pasta dish.
Pumpkin Custards with Hazelnut Caramel
Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining.
Brussels Sprouts with Bacon-Horseradish Cream
These tangy horseradish-cream-topped Brussels sprouts are just the thing to serve with corned beef and potatoes, or...
Creamy Scallop & Pea Fettuccine
This rich pasta dish is full of sweet seared scallops and plump peas. Low-fat milk and flour thicken the sauce, giving...
Baked Stuffed Onions
These baked onions are stuffed with a savory combination of mushrooms, breadcrumbs and capers.
Radicchio & Fennel Salad (Insalata di radicchio e finocchio)
The distinctive and contrasting flavors of fennel and radicchio need only the lightest of dressings.
Sour Cream Mushroom Soup
This healthy version of cream of mushroom soup uses reduced-fat sour cream and low-fat milk to make it creamy while...
Lamb Curry with Apples
This quick apple curry is the perfect use for leftover cooked leg of lamb. Make it a meal: Brown basmati rice soaks up...
Mediterranean Grilled Vegetable Soup
Whirl grilled bell peppers, zucchini and onion in a food processor with some vine-ripened tomatoes in this smoky...
Green Gazpacho
Forget the tomatoes—this green gazpacho is full of cucumber, green bell pepper, green grapes and lots of fresh herbs.
Beet-Raspberry Soup
The unlikely combination of beets and raspberries produces a wonderfully refreshing and delicious soup.
Mixed-Berry Champagne Ambrosia
Any combination of berries or cherries (or nectarines or peaches, for that matter) can be used in this sparkling...
Corn Pudding
We thought that lightening a corn pudding was as easy as leaving out a few of the egg yolks and using low-fat milk, but...
Islander Salad (Insalata isolana)
Here, crisp lettuce is tossed with ripe tomatoes, potatoes, capers, basil and olives. Tomato juice is the secret...
Fusilli with Roasted Tomatoes, Asparagus & Shrimp
Roasted tomatoes, asparagus, garlic and shrimp make a tasty topping for whole-wheat fusilli.
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