Advertisement

Content tagged with “Entertaining, formal” (Page 36)

Citrus Ginger Cake with Spiced Orange Compote
The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve...
Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it's fun to shake up tradition. Surprise your family...
Pear Crumble
This easy, comforting pear crumble is sure to please. Serve it as is or with low-fat ice cream.
Spiced Orange Compote
These juicy spiced oranges go beautifully with angel food cake or serve them on their own. This flavor of this compote...
Yukon Gold & Sweet Potato Mash
The addition of delicious sweet potatoes gives a nutrient boost to mashed potatoes. Double it: Cook the potatoes in a...
Smoked Salmon Bites
Wasabi mayonnaise really sets off the smoked salmon in these rice-cracker treats. If desired, you can set out the...
Festive Apple Galette
“Galette” is just a French name for a rustic tart; apples star in this version. It is easy to make and forgiving to...
Pumpkin Custards with Hazelnut Caramel
Spiced creamy pumpkin custards are topped with a hazelnut caramel sauce in the perfect dessert for fall entertaining.
Maple-Oat Biscotti
Toasted oats, maple syrup, walnuts and dates are a great combination in these crisp biscotti.
Rutabaga & Potato Puree
Earthy rutabagas and garlic add flavor to mashed potatoes. They can be made ahead, making them the perfect choice for...
Pumpkin Bread
Canned pumpkin puree and whole-wheat flour come together in this healthy homemade pumpkin bread. The canned pumpkin...
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...
Caramel Sauce
This quick caramel sauce is made lighter with evaporated fat-free milk and uses molasses to give it rich flavor.
Onion Confit Crostini
Sweet caramelized onion and dried currants are perfectly balanced by salty capers and black-olive paste in these party-...
Outer Banks Crab Gratin
Our crab gratin is rich with a whole pound of crabmeat and topped with golden-brown breadcrumbs. Serve with brown rice...
Artichokes in Egg-Lemon Sauce
Fresh artichokes star in this rich, lemony stew. In its native Greece, it's often eaten for lunch or supper. Make...
Flour Tortillas
To reduce the fat in these tortillas, we added a little flour to canola oil and froze the mixture so it would act like...
Turban of Sole with Salmon-Yogurt Mousse
Be sure to use fresh salmon and sole in this mousse. Fresh fish must be used; frozen fish will produce too watery a...
Yogurt-Dill Remoulade
We replace mayonnaise with cool, tangy low-fat yogurt in this classic French sauce, flecked with fresh dill, capers 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...
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.
Sighs (Sospiri)
These delicate almond cookies are said to be as light as a sigh.
Quick Vegetable Ragoût
Cherry tomatoes, artichoke hearts, lima beans, garlic and basil steam up perfectly in these papillotes.
Halibut with Japanese Flavors
Sweet miso, rice wine and soy sauce infuse halibut with a rich Asian flavor. Thin slices of nori and scallions are a...
Syndicate content
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner