Budget

Saucy Porcupine Meatballs

Erin McCormick-Interactive Producer — Fri, 03 Feb 2012 16:20:40 +0000

These meatballs are stuffed with plenty of rice, which, as it cooks, pokes out of the meatballs, making them look like prickly little porcupines. The little meatballs are cooked in a mildly tangy tomato sauce that’s a sure crowd-pleaser.

Stir-Fried Celery with Peanuts

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:25:00 +0000

Stir-Fried Celery with Peanuts

Prep all the ingredients before you begin the celery stir-fry—once the skillet is hot, the dish cooks in minutes. Cut zest from the orange with a vegetable peeler before you juice it.

Slivered Celery Salad with Blue Cheese Dressing

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:18:53 +0000

Slivered Celery Salad with Blue Cheese Dressing

Blue cheese, celery and a dash of hot sauce—it’s a tried-and-true combo as an adornment for Buffalo wings. So it’s no surprise that it also works to make a killer salad! Serve with turkey burgers or roast chicken.

Braised Celery Hearts with Honey-Mustard Vinaigrette

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:05:45 +0000

Braised Celery Hearts with Honey-Mustard Vinaigrette

Braising makes celery tender and mild. Here we zip up celery with a sweet-and-sour honey-mustard glaze. Buy celery hearts trimmed and bagged or trim away the outer stalks from 2 big bunches and use the tender hearts.

Chilled Key Lime Mousse

Erin McCormick-Interactive Producer — Fri, 13 Jan 2012 17:01:42 +0000

Chilled Key Lime Mousse

This refreshing chilled Key lime mousse is a perfect union of cream and foam, tangy lime and soft sweet custard. The method is simple but a little unusual—you make a custard with fresh Key lime juice rather than milk or cream. Key limes, which are about the size of a Ping-Pong ball, are wonderfully fragrant and more acidic than regular limes. They are available all year at well-stocked supermarkets. If you can’t find them, by all means use regular limes.

Lemon Pound Cake

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:23:55 +0000

Lemon Pound Cake

This wonderful rich, sweet lemon pound cake is downright zingy and the candied lemon slices are a beautiful bittersweet topping that’s better than frosting. The best part, though: when you taste it you won’t miss all the butter we cut out compared with a traditional pound cake recipe.

Couscous Paella Soup for Two

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:15:42 +0000

Couscous Paella Soup for Two

This soup recipe for two is inspired by the flavors and ingredients of paella, but unlike paella it's simple enough for a speedy weeknight dinner. If you can’t find Spanish chorizo, use pepperoni (add a pinch of smoked paprika if you have it). Serve with warm whole-grain garlic bread.

Clementine & Five-Spice Chicken

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:09:28 +0000

Clementine & Five-Spice Chicken

This chicken recipe gets intense, complex flavor from tangy clementines, five-spice powder and pungent Sichuan peppercorns. This dish is a marvel for entertaining: it takes just 35 minutes of prep and a handful of ingredients, but it looks and tastes super-special. Feel free to use mandarins, honey tangerines or oranges here instead of the clementines.

Orange, Watercress & Tuna Salad

Erin McCormick-Interactive Producer — Thu, 12 Jan 2012 14:03:08 +0000

Orange, Watercress & Tuna Salad

This vibrant salad recipe contrasts flavor, texture and color—the velvety tuna steak is matched with crisp, peppery watercress and the floral tart-sweetness of blood oranges and aniseed. Blood oranges make the dish especially pretty—they’re available December through March. If you can’t find them, use any oranges that look good.

Easy Whole-Grain Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:50:50 +0000

Easy Whole-Grain Crepes

This basic recipe makes a tasty wrap for any type of filling. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside, but you can simply roll the crepe over a filling or fold it in half. Try lightly sweetened ricotta and a drizzle of apricot jam inside or, for a savory crepe, fill the crepes with sautéed spinach, mushrooms and garlic.

Sweetened Ricotta & Apricot Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 20:02:51 +0000

Sweetened Ricotta & Apricot Crepes

Lightly sweetened ricotta, toasted almonds and a drizzle of apricot jam give these crepes a sophisticated edge. Try them for brunch or dessert.

Sausage & Applesauce Brunch Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:46:19 +0000

Sausage & Applesauce Brunch Crepes

Applesauce, turkey sausage and Cheddar turn crepes into a hearty brunch dish. Serve with a green salad and fresh fruit.

Mushroom & Spinach Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:38:34 +0000

Mushroom & Spinach Crepes

Try these crepes, filled with spinach and meaty mushrooms and topped with crumbled goat cheese, for a light supper with a salad on the side.

Bistro Salad Crepes

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:29:34 +0000

Bistro Salad Crepes

Poached eggs and lightly dressed salad greens top these savory crepes. They’re just the thing to make for a special brunch or luncheon.

Banana-Caramel Crepes with Nutella

Erin McCormick-Interactive Producer — Wed, 11 Jan 2012 19:21:56 +0000

Banana-Caramel Crepes with Nutella

Try these banana and Nutella crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little “window” in the middle to show off what’s inside. Feel free to roll or fold your crepes around your filling any way you choose.