Serves 6 The word “clafoutis” used to intimidate me. It sounded so fancy and French, but it’s actually quite easy to make. Cherries are the classic fruit to make this …
This delicious and versatile cake can be enjoyed on its own or topped with fresh berries. And if you have any left over, it makes an incredible French toast.
Serves 4 Ingredients: 2 tablespoons extra-virgin OLIVE OIL 1 tablespoon CIDER VINEGAR 2 tablespoons PEACH or APRICOT NECTAR ¼ teaspoon SALT ¼ teaspoon freshly ground BLACK PEPPER 6 cups (400g) …
This recipe is an easy way to introduce this grain to the quinoa novice. The quinoa actually sinks to the bottom of the crust and you hardly know it’s there. And this is a great dish for vegetarians—just skip the sausage.
Makes 4 servings Ingredients: 4 Rudi’s GF Cherry-Almond bars, crumbled (1 cup) 1¼ cups low-fat vanilla yogurt 1½ cups mixed berries (blueberries, raspberries and quartered strawberries) 2 teaspoons honey …
People are finally warming up to Brussels sprouts and I couldn’t be happier. I have always loved them, but I remember heading to the Dupont Circle farmer’s market when I lived in Washington, DC, and discovering that the diminutive cabbages actually grow on branches! I was so eager to pedal home on my mountain bike (with the sprouts poking out of my basket) to cook them up. I guarantee that you will be able to convert any remaining sprout-phobes with this enticing dish.
You might have to kick everyone out of the house when you make this recipe. The aroma of melting chocolate is usually too much for my husband to bear, and I find him circling me in the kitchen, hoping I’ll let him lick a spatula or catch a few dribbles from the pot. This bark is really easy to make, but is quite impressive. Make a double batch for a neighbor or your tough-to-impress mother-in-law.
Quinoa is the new chicken breast. It’s a quick, low-fat way to get more protein in your diet.
My first experience making scones was—believe it or not—on an island in the Great Barrier Reef. I was on a scuba excursion that was set up through the university I was attending in New South Wales, Australia. While staying on Lady Musgrave Island, the small boat we were using to take us out into deeper waters drifted away, so we had plenty of time on our hands to cook. I don’t recall exactly how we managed to make the scones, but I do remember that they had dates in them and were delicious. This version is equally good, and you don’t need to be stranded on an island to enjoy them.
This sunny smoothie is excellent for starting your day or fueling up before a morning run. Mangos have two seasons, spring/summer and fall/winter, which means you can always find at least one variety at the store. Mangos needn’t be red to be ripe—just give them a gentle squeeze and if they “give” a bit, they’re ripe.