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These muffins are packed with nutritious fiber.
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When Chef Mareya went head-to-head with Chef Laura in the Nacho Challenge, she decided to take the traditional dish in a whole new direction.
cooking.nytimes.com
Pissaladière is a signature Provençal dish from Nice and environs, a pizza spread with a thick, sweet layer of onions that have been cooked slowly until they caramelize and garnished with olives and anchovies.
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Grilling the fish and making a sauce with fat-free fromage blanc keeps the calorie count down in this variation on the classic fried-fish sandwich.
cooking.nytimes.com
Kale salad may someday go the way of other clichéd salads of yore — the bean salad, the chef’s salad, the beet salad with goat cheese But like all those other venerable mixtures, its ubiquity is due in large part to how good it can be Take a bunch of raw Tuscan kale (also called lacinato or black kale), which is more delicate than other varieties, and slice it into ribbons
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Combine winter squash rolls with cinnamon rolls and you get squash cinnamon rolls, a kid-approved version of the decadent breakfast treat.
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This quick green bean and corn casserole will delight potluck guests with its buttery cracker crust over a layer of creamy mixed vegetables.
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Breaded veal cubes are fried and them simmered until tender in a mushroom and onion beef gravy.
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Comfort your tummy with this dreamy bake of chicken, cream of mushroom soup, cream of chicken soup, sour cream and tender egg noodles. Cracker crumbs sauteed in butter makes a deliciously crunchy topping.
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We're just going to say it: These are even better than Reese's Eggs. 😮
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