Content tagged with “Low saturated fat” (Page 133)

Quick Paella with Shrimp & Mussels
Our quick take on paella is studded with mussels and shrimp. Traditional paella made with short-grain rice takes a...

Seared Scallops with Crispy Leeks
Herb-crusted scallops served with crispy baked leeks make an easy yet impressive dish to serve to friends. You may have...

Sesame-Orange Shrimp
These shrimp are super-easy to make—just coat them in a simple batter, cook them in a little oil and toss with a tangy...

Shrimp Saltimbocca with Polenta
Saltimbocca is an Italian word that literally means “jump mouth,” presumably because of its bold flavors. The dish is...

Brine-Cured Roast Turkey
A big turkey is so spectacular you hardly need to do anything to embellish it. But brining can be that extra touch that...

Moroccan Skirt Steak with Roasted Pepper Couscous
Thin cuts of beef, such as skirt steak or sirloin steak, cook very quickly when seared in a hot skillet—just right for...

Turkey Tenderloin with Cranberry-Shallot Sauce
Turkey and cranberry sauce is delicious any time of year. To help keep this recipe fast, sear the tenderloins and get...

Iberian-Style Sausage & Chicken Ragù
This hearty sausage and chicken ragu was inspired by a fabulous stew Bruce Aidells enjoyed when he was traveling in...

Salsa alla Capricciosa
This is a beautifully simple, but full-flavored tomato sauce from Lidia Bastianich. Serve over spaghetti or linguine,...

Salsa Palermitana (Palermo-Style Sauce)
This wine-based sauce of cherry tomatoes, olives and capers gets a tangy punch from plenty of lemon. Serve over pasta...

Layered Mashed Potato & Mushroom Casserole
Fancy up regular mashed potatoes with a layer of mushroom duxelle—a sauté of finely chopped mushrooms and shallots. We...

Oven-Roasted Squash with Garlic & Parsley
Winter squash becomes tender and sweeter when roasted—a delicious side for a holiday dinner. Look for interesting...

Sautéed Brussels Sprouts with Bacon & Onions
Fresh herbs, onion and bacon pair beautifully with Brussels sprouts. This vegetable loves the cool weather of fall and...

Fig-Anise Rolls
The early American yeast bread, anadama bread, made with molasses and cornmeal, inspired these delicious dinner rolls....

Creamed Onions
A holiday staple in many households, creamed onions are usually bathed in a rich white sauce made with heavy cream. In...

Almond-Honey Power Bar
Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these...

Roasted Acorn Squash with Cider Drizzle
Roasting squash in the oven caramelizes its natural sugars. Here we serve acorn squash with a cider reduction that’s...

Chicken & Rice Soup
This is a great, easy chicken-and-rice soup. We like to use instant brown rice because it cooks so quickly, but you...

Delicata Squash with Orange & Pistachios
If you haven’t tried delicata squash, it’s worth seeking out. The skin is tender enough to eat when cooked, so there’s...

Quick Tomato Soup
This is a great “pantry soup”—that is, it comes together in minutes from ingredients that you can keep on hand all the...

Quick Mini Chocolate Cheesecakes
Here we stir a little melted chocolate into ricotta cheese for a cheesecake-like topping for chocolate wafer cookies.

Salmon Rösti
Convenient frozen hash browns and flaked salmon come together for a twist on this traditional Swiss favorite. We love...

Salmon Salad Sandwich
Salmon salad served on tangy pumpernickel bread makes for an easy dinner—a double batch will give you lunch the next...

Onion Rings
We couldn’t get enough of these crunchy onion rings in the EatingWell Test Kitchen. Try any seasoning blend that you...

Honey- & Goat Cheese-Filled Fig Muffins
Sweet figs and a filling of tangy goat cheese give a surprising twist to these hearty breakfast muffins. Make a batch...