Some classics can't be improved. Pot pie, it turns out, isn't one of them. A delicate crust yields to veggies and chicken in a-wait for it-cheesy sauce. Yes, we said cheesy.
Yawnnn.... right? How can this possibly be any good? I mean, it's just lemons and chicken! Honestly, I never would have attempted this recipe from Craig Claiborne's New York Times Cookbook if I didn't have a whole stack of lemons...
Sometimes, taking a tour of your very own blog archives can result in uncovering some of your favorite old recipes! Grilled Pork Chops with Garlic Lime Sauce.
Stir up this version of a Chinese menu favorite with crunchy peppers and smooth, peanutty sauce. They'll love it for the flavor; only you'll know it's low-cal and low-fat.
The baguette for this iconic Vietnamese sandwich 'should be light and airy, with a very delicate crumb that does not fight you, but just frames the sandwich.'
For the past couple of months, Tom and I have been training for the A1A (Beach-front avenue!) Half Marathon and Sunday was the Big Day. For me, training was
We cut out a little of the meat, upped the veggies and used better-for-you ingredients to trim calories and fat from this enchilada dish. What we didn't trim was flavor.
Aromatic Indian spices mingle with chickpeas, green beans, and potatoes. Coconut milk is stirred into the cooked curry for a creamy finish. Serve over quick-cooking couscous.
The slightly sweet, soy-based hoisin sauce is to Chinese food what ketchup is to American food. Look for hoisin and rice noodles with other Asian foods in most supermarkets.
