Recipes

Savory herbs tucked beneath the skin and a fresh lemon stuffed into the cavity make this delicious roasted chicken tender and juicy. A basting of crisp and spicy white wine adds enticing aromas of fresh grapefruit, orange, pear, and melon.

October 2007

Salmon is truly a fish for all seasons. It can be prepared in so many tasty ways, and this is one of my favorites. Baked or grilled, the light marinade makes this dish unforgettable. It's easy and quick to prepare, but your friends will think you cooked all day.

August 2007

If you've ever traveled to Greece, you know all about the healthy eating habits of the locals. This dish is a rich and full-flavored sample of their cuisine, heavy with aromas from the Mediterranean.

June 2007

No dishes needed for this fun and healthy treat, bursting with antioxidants. Take this snack on the go, to a soccer game or on a hike. It’s fun to make and even better to eat.

April 2007

These low-carb pizzas are packed with flavor! They make a great after school snack and are super-easy to make. You can be creative and add grilled chicken, fresh tomatoes, green peppers or mushrooms.

April 2007

February 2007

February 2007

According to my friend Zelda, Hanukkah is the time for latkes (pancakes fried in oil), sufganyiot (fried jelly-filled doughnuts) and other sweet desserts. Although latkes are traditionally made with potatoes, a lower-carb version can be made using any combination of shredded cauliflower, cabbage, zucchini, turnips and parsnips. You can use some potatoes, sweet potatoes or leave them out entirely.

December 2006

Many of us baby boomers have fond memories of a meal of roasted turkey dressed with stuffing that was cooked in the turkey. The juices from the turkey flavored it and created an aroma that was outstanding. These days, it is not recommended to cook the stuffing in the turkey for safety* reasons.

November 2006

Escarole, often called “curly endive,” is a green, leafy vegetable with irregularly edged leaves and a slightly bitter flavor that becomes richer tasting when cooked.

October 2006