You can make the cornbread for the stuffing up to a day ahead of time. Once the cornbread has been baked, let it cool to room temperature, then tear it into 1/2-inch pieces and let it dry out. If you’d rather not make cornbread, you can use a whole-grain bread such as oatmeal or whole-wheat instead. You’ll need 8-1/2 cups of bread (about 12 ounces) torn into 1/2-inch pieces. Spread it out to let it dry for a couple of hours.
A good substitute for tangerines in the salad would be 5 navel oranges, divided into sections and each section cut into thirds.
This combination of fresh basil, tomatoes, and mozzarella (particularly if you can find water buffalo mozzarella), topped with extra-virgin olive oil and a drizzle of balsamic vinegar, can make a meal. Even though aged balsamic vinegar de Modena is expensive, a little goes a long way.
The chocolate chip cookies of our childhood are not really the best choice for grownups: They're loaded with fat, in the form of butter, chocolate, and nuts, and a lot of that is saturated fat. But there's nothing really like them . . . or is there? This recipe contains much less fat (some of it olive oil, rather than butter). Oats adds satisfying texture (and heart-healthy soluble fiber) while soy nuts, which taste like roasted peanuts, supply beneficial isoflavones. So the cookies are still a treat, but a guilt-free one.
In Indian cuisine, tandoori-style dishes are those that have been baked in a high-heat clay oven called a tandoor. The dishes also traditionally include marinating the food first in a spiced yogurt sauce. A regular Western oven at a high temperature has to substitute for the authentic tandoor, but the marination is the same. If you like spicy food, choose a hot curry powder.
While tuna burgers are often made by combining tuna with breadcrumbs, we’ve used heart-healthy oats instead. The sun-dried tomato “bits” can be found in many supermarkets. If all you can find are whole sun-dried tomato halves, choose soft, tender tomatoes and cut them into bits with a pair of scissors or a knife.
Plain fat-free yogurt takes the place of most of the mayonnaise in this classic dish.
When tomatoes are drooping on the vines and lush, green basil is plentiful, this classic summertime combination needs only a good crusty bread, a simple salad, and a peach crisp, still warm from the oven, for dessert.
With its earthy, yet delicate flavor burdock, tastes like artichoke hearts. Look for burdock in health-food stores, local farmers' markets, or Asian produce markets. Burdock roots come in a variety of shapes and sizes, but are generally long like a carrot or parsnip. If you can't find fresh thyme, substitute 1/2 teaspoon dried.
Although many people prize skinny stalks of asparagus (sometimes referred to as “pencil grass”), they are not a good choice when it comes to roasting. For this dish, choose spears that are at least H inch in diameter.