Healthy Recipes
Boneless skinless chicken breasts are a convenient source of lean protein. But they’re notoriously bland and dry out easily. Jacques Pepin offers a solution in his new cookbook, “Cooking My Way.” Season first with salt, then smear with mayo flavored as you wish. Much of the fat in the mayo melts into the pan, leaving …
This fresh take on chicken soup, adapted from one in the third volume of Joanna Gaines’ “Magnolia Table” cookbook series (Morrow, $40), is a riff on the Greek classic, avgolemono. A few egg yolks add body, nutrients, and a velvety texture — no heavy cream required! Along with lemon juice and orzo pasta, this version …
Shrimp scampi is an Italian restaurant mainstay, typically loaded with butter and garlic. Here’s a lighter version adapted from the Martha Stewart website, in which the butter is replaced with a smaller amount of heart-healthy extra-virgin oil. A splash of the reserved starchy liquid the pasta was cooked in bolsters the richness of the sauce …
Classic Italian pasta e fagioli is a time-consuming soup, involving chicken stock and multiple ingredients that need prepping and chopping. Here’s a lighter, healthier, short-cut riff, adapted from one in chef Noah Galuten’s “Don’t Panic Pantry Cookbook” (Knopf, $ 35). Serves 4-6. – Susan Puckett Ingredients Salt 2 (28-ounce) cans whole peeled tomatoes 2 …
Broccoli rabe, also known as rapini, is a cruciferous vegetable not to be confused with its tougher broccoli cousin. It has dark green leaves with a bitter, peppery flavor similar to mustard greens, slender stalks, and buds that resemble broccoli florets, but never develop into a large head. The plant is 100 percent edible, loaded …
Read more “Lemony Sauteed Broccoli Rabe with Broken Burrata Cheese”