Hurricane Katrina and a subsequent oil spill off the coast of Louisiana renewed appreciation for our region’s seafood. This stew shows off its incomparable flavors, colors, and beauty. Ingredients 1 1/2 pounds unpeeled, medium-size raw shrimp 2 celery ribs 1 large sweet onion 2 qt. reduced-sodium fat-free chicken broth 12 ounces andouille sausages, cut into […]
Ingredients 1 (2 1/2-pound) whole fish, such as red snapper, scaled, gutted, and trimmed 1 large shallot, coarsely chopped 2 garlic cloves, roughly chopped 1/4 cup chopped fresh parsley 2 tablespoons chopped fresh tarragon 2 tablespoons chopped fresh mint 1 tablespoon lemon zest 1/4 cup fresh lemon juice 1 1/2 tablespoons salt 4 tablespoons olive […]
This chicken recipe yields about four ounces cooked meat from one chicken breast and 3/4 teaspoon oil–about 3/4 of her daily meat and 15 percent of Nunes’s oil allowance per MyPyramid recommendations. Ingredients 4 (6-ounce) skinless, boneless chicken breast halves 1 1/2 tablespoons fresh thyme leaves, divided 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground […]
A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery. Ingredients 1 tablespoon extra-virgin olive oil 1/2 cup chopped shallots 3 garlic cloves, minced 1 (8-ounce) […]
Ingredients 4 large eggs 3/8 teaspoon kosher salt 1 tablespoon olive oil 1/4 teaspoon brown mustard seeds 1/8 teaspoon turmeric 2 green onions, finely chopped 1/4 cup diced plum tomato Dash of black pepper Nutritional Information How to Make It Step 1 Whisk together eggs and salt. Step 2 Heat oil in a large cast-iron […]
Pull the pan off the heat as needed, while stirring, to control how fast the eggs cook. The finished omelet should be golden outside and unbrowned, while still creamy at the very center. Ingredients 1/8 teaspoon kosher salt, divided 1/8 teaspoon freshly ground black pepper, divided 4 large eggs, divided 1 teaspoon butter, divided Nutritional […]
Make an upscale pasta salad that’s company worthy by combining penne pasta, roasted asparagus, tomato, arugula, herbes de Provence and goat cheese and tossing with a lemony vinaigrette. Serve immediately or cover and chill for 2 hours for a cold pasta salad. Ingredients 2 cups uncooked penne or mostaccioli (tube-shaped pasta) 12 asparagus spears 12 […]
Neptune Oyster in Boston and Red’s Eats in Maine, on which this recipe is based, are Mary-Frances Heck’s two favorite lobster rolls, and both give the option of butter or mayo. Offering that choice means they can’t hide anything about the quality of their lobster. Ingredients 2 (1 1/2-lb.) live lobsters 4 top-split white or […]
Wondra flour has a fine, powdery consistency that yields smooth sauces and crispy crusts. Sifted cake or rice flour would also work if you can’t find Wondra. Ingredients 1 1/2 cups chopped turnips 1 cup chopped Yukon gold potato 3/4 cup chopped peeled Fuji apple 1 bay leaf 1/4 cup light sour cream 2 tablespoons […]
Light, fresh, and deliciously dynamic–this easy-to-make, vibrant salad is the perfect guilt-free meal for two. The flavoful homemade Arugula Pesto featured in this recipe comes together in a flash, but you can definitely substitute in a couple tablespoons of your favorite store-bought, prepared pesto if you’re in a hurry. The recipe below yields about 1 […]