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Content tagged with “Fall” (Page 158)

Blueberry-Raspberry Sauce
Cooked blueberries provide a base for a sauce of whole fresh berries. Serve over lemon sorbet or pound cake.
Pineapple Salsa Soup
This colorful sweet-tangy soup is full of fresh pineapple, bell pepper and cucumber.
Beef Burgers with Caramelized Onions
Meltingly sweet onions top these beef-and-bulgur patties.
Ratatouille of Roasted Vegetables
In this Provencal classic, roasting rather than sauteing the vegetables enables you to cut back dramatically on the...
Cucumber Salad (Tzatziki)
This garlicky cucumber-yogurt salad is delicious served with grilled lamb or as a dip for toasted pita chips.
Caponata
This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
Roasted Garlic Hummus
This garlicky hummus is the perfect dip for pita crisps. To make the crisps, simply bake triangles of pita bread in a...
Chicken, Shrimp & Mango Salad
Shrimp, chicken and spinach are tossed with a lively mango dressing in this refreshing tropical dinner salad.
Strawberry-Margarita Ice
This refreshing ice has all the flavors of a margarita. Whirling frozen fruits in a food processor is one of our...
Grilled Halibut with Fresh Tomato Salsa
A quick, fresh tomato sauce served alongside grilled fish is a perfect hot-weather dish. Make it a meal: Grill slices...
Cherry-Fig Tea Loaf
Brew some of your favorite tea and pause to enjoy this cherry-fig quick bread.
Creamy Red Potato Salad
A dressing of nonfat yogurt enriched with a little reduced-fat mayonnaise and Dijon mustard replaces the heavier...
Oven-Fried Chicken
If fried chicken is traditional in your picnic basket, try this method, which trims about 8 grams of fat from each 5-...
Lemon Frozen Yogurt
Five ingredients work are all you need to make this lemon frozen yogurt.
Glazed Plum Tarts
These quick plum tarts are the perfect weeknight dessert. You can substitute your favorite fruits year-round.
Marbled Melon Soup
Swirling soups of different colors together, in this case cantaloupe and honeydew, creates a stunning presentation.
Zesty Dill Potato Salad
Red potatoes are a perfect choice in this salad because they keep their shape when sliced and they add color. Leftover...
Stuffed Peppers
Lean ground turkey makes a moist, low-fat substitute for the ground beef that's usually found in stuffed pepper...
EatingWell Deviled Eggs
Deviled eggs are a perennial potluck favorite. Our recipe replaces some of the egg yolks with nonfat cottage cheese—...
Beef Stock
Veal bones make a particularly rich, gelatinous beef stock. If you don't have them, substitute an equal amount of...
Fish Stock
It is difficult to find a commercial fish stock, although some fish markets may offer a frozen stock. Seek out heads...
Curried Chutney Eggs
Curry and lemon season the filling of these updated deviled eggs.
Watercress & Roquefort Eggs
Peppery watercress and tangy Roquefort are a sophisticated addition to deviled eggs.
Salade Niçoise Nouvelle
Tuna, hard-boiled eggs, tomatoes, potatoes, green beans and olives are composed and drizzled with a lively roasted...
No-Cook Raspberry Coulis
Because it's uncooked, the taste of this raspberry sauce is fresh and flavorful; try it with fresh fruits,...
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