The best tempeh recipe I've highlighted to date - it features a simple ginger and garlic-spiked orange glaze that plays of the nutty earthiness of the pan-fried tempeh beautifully.
This side-dish salad uses fat-free mayonnaise in the dressing so it's much lower in fat than a regular Caesar salad. Portobello mushrooms add a meaty flavor.
A healthified version of General Tso's Chicken. Stir-fried till crisp and tender and coated in a delicious sweet and spicy sauce. This is a great week night meal that you don't have to feel guilty about serving your family.
Among the tasty tortilla wraps I've posted about in the past, this chimichanga recipe ranks right up there in simplicity and deliciousness. I love trying healthier remakes of classic fried foods (although I confess, I do love me some real
If you like pizza you will love this casserole. Pepperoni, sausage, green peppers, mushrooms, onions and homemade pizza sauce are tossed with rotini pasta,
Mushroom risotto simplified by preparing it in a rice cooker. This deliciously creamy risotto recipe is full of mushrooms, peas and shallots and could not be easier.
At the heart of this recipe is a completely quirky and off-beat sauce made from pureed green olives. Served with golden, pan-fried gnocchi, capers, toasted almonds and chives. You can easily tweak it to work with pasta or grains as well.
Step-by-step photo instructions for mouthwatering, shallow-fried Cajun Catfish Bites. They're crispy and super moist. (Plus a handful of catfish facts.)
Family favorite, Tex Mex cheese enchiladas recipe. Corn tortillas, lightly fried, rolled up with Jack or cheddar cheese, arranged in a casserole dish, covered with tomato and green chile sauce, and baked.
Beef sirloin strips, marinated in soy sauce, rice vinegar, honey, ginger, and chile, then quickly stir-fried with green onions, chile, ginger, and garlic.
Marc Meyer prepares spectacular egg dishes for brunch at Five Points, but he himself likes to eat eggs for dinner after a long night of cooking at the restaurant. His frittata is filled with chanterelle mushrooms, tarragon and runny Fontina cheese.
