low cal

Arugula Salad with Carrot and Yellow Pepper recipe | Epicurious.com

white-wine vinegar

olive oil

arugula, course stems discarded and the leaves rinsed and spun dry

carrot

yellow bell pepper

Rosemary Pork Chops recipe | Epicurious.com

garlic

rosemary

pork

lemon

Kale Salad with Brussels Sprouts, Apples, and Hazelnuts recipe | Epicurious.com

hazelnuts (3 ounces)

lemon juice (from 1 large lemon)

Dijon mustard

shallot (about 1 medium)

garlic clove, finely grated

Kosher salt

black pepper

kale

Brussels sprouts, trimmed, thinly sliced

Mimolette cheese

apple,

radishes, halved, thinly sliced

Shaved Root Vegetable Salad recipe | Epicurious.com

hazelnuts, divided

orange juice

lemon juice

vegetable oil

hazelnut oil

salt and black pepper

red beet, peeled

golden beet, peeled

turnip,

carrot, peeled

radishes, trimmed

(loosely packed) flat-leaf parsley

Roasted Beet and Feta Gratin with Fresh Mint recipe | Epicurious.com

red beets, trimmed, scrubbed

heavy whipping cream

mint mint (for garnish)

garlic clove, peeled, smashed Butter (for dish)

feta cheese

Yudofu 

4x3-inch pieces dashi-kombu (about 1/5 ounce)

water

dashi

soy sauce

mirin

bonito flakes

green onion, thinly sliced

mushrooms

tofu,

mizuna

finely grated peeled fresh ginger

Bon Appétit

Place dashi-kombu in medium saucepan. Add 4 cups water and let soak 2 hours. Remove dashi-kombu; reserve dashi-kombu broth.

Mix dashi, soy sauce, and mirin in small saucepan. Bring to simmer. Add 1 teaspoon bonito flakes. Strain sauce into medium microwave-safe bowl. DO AHEAD Dashi-kombu broth and dashi dipping sauce can be made 1 day ahead. Cover separately and chill.

Place green onion in small bowl. Add enough water to cover. Let stand 5 minutes, then drain well. Bring dashi-kombu broth to simmer in medium saucepan over medium heat. Add mushrooms and simmer until almost tender, about 3 minutes. Add tofu and simmer until heated through, about 2 minutes. Add mizuna and simmer until just wilted, about 1 minute. Rewarm dashi dipping sauce in microwave. Divide between 2 shallow soup bowls. Using slotted spoon, divide tofu, mushrooms, and mizuna between bowls. Sprinkle green onion and ginger over and serve.

Traditional Indian Raita recipe | Epicurious.com

yogurt

English hothouse cucumber

cilantro

green onions

coriander

cumin

Why should chicken get all the love? This Turkey Stock recipe is a deeply flavorful base for soups and gravies.

Make-Ahead Turkey Stock

turkey wings

turkey neck (optional)

onion,

carrot, peeled, chopped

celery stalk, chopped

parsley

thyme

peppercorns

bay leaf

Preheat oven to 450°. Arrange turkey wings and neck, if using, on a rimmed baking sheet and roast, turning turkey halfway through, until golden brown, about 45 minutes.

Transfer wings and neck to a stockpot. Pour off fat from baking sheet; discard. Pour 2 cups water onto baking sheet. Scrape up any browned bits with a wooden spoon. Pour liquid from sheet into pot with turkey. Add onion, carrot, celery, parsley, thyme, peppercorns, bay leaf, and 10 cups water. Bring to a simmer; reduce heat to low and simmer gently until stock is reduced by at least one-third, about 4 hours.

Strain stock through a fine-mesh sieve into a clean saucepan. If you have more than 6 cups stock, simmer, uncovered, over medium heat until reduced to 6 cups. Let cool. Pour stock into an airtight container; cover and chill.

Do Ahead: Stock can be made 3 days ahead. Keep chilled. Stock can also be frozen for up to 3 months.

This three-step do-ahead gravy recipe helps everything taste better.

Turkey Gravy

unsalted butter

all-purpose flour

turkey drippings

The turkey and dressing may get all the attention, but it's gravy that makes the meal. Our three-step, do-ahead recipe helps everything taste better.

Great gravy begins with the Make-Ahead Turkey Stock. If you want to make one from scratch, do it now (or anytime, for that matter, since turkey wings are available year-round). In a pinch, store-bought stock will work.

Melt butter in a small skillet over medium heat. Whisk in flour. Reduce heat to low; whisk until roux is golden brown, about 2 minutes.

Do Ahead: Roux can be made 2 days ahead. Let cool, cover, and chill.

Bring 6 cups Make-Ahead Turkey Stock to a boil in a large saucepan over medium heat. Add turkey drippings. (If you're short on drippings, skim fat from pan and add 1–2 cups water. Scrape up browned bits with a wooden spoon; strain liquid into stock.) Season with salt and pepper. Whisk in roux. Reduce heat to low; simmer gently 5 minutes for gravy to thicken and flavors to meld. You're done!

Light Homemade Chicken Stock

Backbone and neckfrom 1 whole chicken

carrot, peeled, coarsely chopped

Combine 7 cups water, backbone, neck, onion, carrot, celery, and bay leaf in large pot; bring to boil. Reduce heat to medium-low, cover partially, and simmer 1 hour. Strain stock; discard solids in strainer. DO AHEAD: Can be made 2 days ahead. Cool slightly. Chill uncovered until cold, then cover and chill.

Beet Chutney recipe | Epicurious.com

red onion

2-inch-diameter beet, peeled,

red wine vinegar

raisins

sugar

ginger

yellow mustard seeds

cumin seeds

Greek Salad Pita Sandwiches recipe | Epicurious.com

plum or cherry tomatoes

cucumber

green bell pepper

radishes

Italian parsley

feta cheese (about 4 1/2 ounces)

8-inch-diameter whole wheat pita breads, halved

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad Recipe

Potato Latkes With Watercress, Smoked Salmon, And Avocado Salad

onions, divided

coarse kosher salt

russet potatoes, peeled,

all purpose flour

baking powder

Vegetable oil (for frying)

Sherry wine vinegar

dry mustard

watercress, thick stems trimmed (about 8 cups)

avocado, pitted, peeled, diced

Potato Latkes with Watercress, Smoked Salmon, and Avocado Salad

Line colander with kitchen towel. Stir 1 1/2 cups onions, egg, salt, and pepper in large bowl. Place remaining 1/2 cup onions in processor; add potatoes. Blend until potatoes are very finely chopped and some of mixture is pureed; transfer to prepared colander. Wrap towel around potatoes, squeezing out as much liquid as possible. Scrape into bowl with egg mixture. Stir in all purpose flour and baking powder.

Heat 4 tablespoons vegetable oil in heavy large skillet over medium-high heat. Drop potato mixture by scant 1/4 cupfuls into skillet; flatten each latke to 2 1/2-inch round with metal spatula. Reduce heat to medium. Cook until golden, about 4 minutes per side. Transfer to large rimmed baking sheet. Repeat, adding more oil to skillet as needed. DO AHEAD: Latkes can be made 2 hours ahead. Let stand at room temperature.

Preheat oven to 425°F. Bake latkes until crisp and deep brown, about 6 minutes per side.

Whisk oil, vinegar, and dry mustard in small bowl to blend. Season with salt and pepper. Combine watercress, avocado, and salmon in large bowl. Toss with enough dressing to coat.

Arrange 2 latkes on each plate. Mound salad alongside.

Zucchini with Potatoes and Thyme

olive oil, divided

potatoes

garlic cloves,

Sea salt and black pepper

thyme leaves

zucchini,

Heat 3 Tbsp. oil in a large heavy skillet over medium-high heat. Combine potatoes and garlic in a large bowl; season with salt and pepper. Add potato mixture to hot skillet. Without stirring or moving pan, cook potatoes until light golden brown on one side (this will prevent sticking), 3–4 minutes. Using a spatula, toss potatoes and cook until light golden brown on all sides and cooked through, 8–10 minutes longer.

Add thyme; toss to coat. Transfer potatoes to a large bowl; set aside.

Heat remaining 1 Tbsp. oil in same skillet. Add zucchini and season with salt and pepper. Cook until light golden brown and tender but not mushy, 5–6 minutes. Add to bowl with potatoes and toss to combine. Season to taste with salt and pepper. Serve warm or at room temperature.

Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger Recipe

Baked Trout with Shitake Mushrooms, Tomatoes, and Ginger

Nonstick cooking spray

whole rainbow trout (about 12 ounces each), cleaned, boned, butterflied

green onions, chopped

shiitake mushrooms, stemmed, caps thinly sliced

tomatoes

Asian sesame oil

Preheat oven to 400°F. Line large rimmed baking sheet with foil; coat with nonstick spray. Sprinkle fish with salt and pepper. Open fish like a book and arrange, skin side down, on prepared baking sheet.

Mix next 5 ingredients in bowl. Sprinkle mixture over fish, drizzle with soy sauce and sesame oil, then top with cilantro sprigs. Bake uncovered until fish is opaque in center, about 20 minutes.

Mango-Sesame Dressing

mango chutney

rice vinegar

garlic cloves, peeled

red pepper

Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. DO AHEAD Can be made 1 week ahead. Cover and chill.

Chicken wings are great for this chicken stock recipe. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Chicken Stock

chicken wings

unpeeled,

carrots, peeled,

celery stalks,

black peppercorns

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Combine all ingredients and 3 quarts cold water in a large stockpot. Bring to a boil; reduce heat and simmer gently, skimming the surface occasionally, until stock is reduced by one-third, 2 1/2-3 hours.

Strain stock through a fine-mesh sieve into a large bowl; discard solids. DO AHEAD: Stock can be made 3 days ahead. Let cool completely, then cover and chill, or freeze for up to 3 months.

A quick, easy and irresistibly creamy pasta dish that's healthier too - what could be better for a weeknight dinner?

Quick healthy and creamy ham pasta

dried casarecce pasta

(1 cup) frozen peas

extra virgin olive oil

garlic cloves, finely chopped

green shallots, trimmed, sliced

milliliters (1/4 cup) white wine

basil leaves

(1/2 cup) light cream cheese, chopped

shaved 97% fat-free smoked ham, torn or shredded

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5583874044001&=domain=taste

5348771529001-5583874044001

Thyme-Roasted Apples and Onions

apple cider

thyme, divided

apples

Boil cider in large saucepan until reduced to 2/3 cup, about 28 minutes. Whisk in butter. Season glaze with 1 teaspoon coarse salt. DO AHEAD Can be made 1 week ahead. Cover; chill. Rewarm; whisk before using.

Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 425°F. Butter 2 large rimmed baking sheets. Toss onions in large bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on 1 sheet. Toss apples in same bowl with 2 teaspoons thyme and 3 tablespoons glaze. Arrange in single layer on second sheet. Sprinkle onions and apples with coarse salt and pepper.

Roast onions on upper oven rack 10 minutes. Place apples on bottom rack. Roast onions and apples 20 minutes. Remove both sheets from oven. Drizzle remaining glaze evenly over onions and apples. Reverse position of sheets. Roast 20 minutes longer.

Increase oven temperature to 475°F. Roast onions and apples until tender and slightly caramelized, watching closely to prevent burning, about 10 minutes longer. Transfer onions and apples to large bowl. Season with coarse salt and pepper. Sprinkle with remaining 2 teaspoons thyme.

Low-Calorie Irish Colcannon

c Water

Skim milk

c Instant mashed potato flakes

tb Reduced calorie margarine

Salt

c Chopped cabbage

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

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