The key to making a successful clam chowder using fresh clams is not to overcook them. Add the littlenecks to the soup base and cook them as directed, then serve immediately in wide shallow bowls, preferably with a crusty loaf of bread for soaking up the delicious broth.
Couscous makes an almost-instant pasta salad because it doesn’t actually have to cook; it’s merely steeped in boiling water to soften.
Although this recipe calls for discarding the eggplant skin, if you don’t mind small purple flecks in your dip, just go ahead and puree the whole eggplant (though you should discard the tough parts at the stem end). The compounds that are responsible for the color of fruits and vegetables are being investigated for their health potential, so why not go ahead and eat the deeply colored eggplant skin? Serving suggestion: Serve this silky dip with vegetable crudités or wedges of pita bread.
The dry mix recipe makes a total of 4 cups, enough for four batches of 8 pancakes.
Working with the fantastic owners of Koffi, the hippest and busiest coffee house in Palm Springs, I came up with this drink, which is not only delicious but also good for you.
Goulash, a traditional Hungarian stew, should be thick and rich. In this case, richness comes from a variety of winter vegetables cooked until tender. Be sure to use good paprika here for true Hungarian effect.
Creamy dressings aren't always made with cream, but with tofu and soy milk as its base, this Green-Goddess-style dressing is exceptionally healthful as well as dairy-free. There's enough olive oil to make the dressing adhere to the salad greens, and plenty of flavor from blanched garlic, Dijon mustard, and tarragon.
It’s pretty hard to resist guacamole when you’re trying to watch your fat and calorie intake. Here’s a recipe that mimics the color, texture, and seasonings of a real guacamole but with a fraction of the fat. The secret ingredient is green peas, which have not only a lovely green color and a smooth texture, but a handsome amount of the heart-healthy B vitamin folate.
Big, meaty portobello mushrooms stand in for the crust in these “pizzas.“
Strawberries, with their sweet and slightly tart flavor, make an interesting chutney. Serve alongside grilled poultry.