TO SERVE Unmold ginger custard in bowl; arrange trout, bok choy, carrots, daikon, yellow squash and fennel around. Ladle fennel essence over. Add ...

Combine stocks in consomme pot with bottom-draining spigot. Combine remaining ingredients over ice bath; mix well. Stir into stocks; cook, stirring, ...

Heat potato, onion, water and frozen spinach to boiling in Dutch oven; reduce heat. Cover and simmer 5 minutes; break up spinach. Cover and simmer ...

Place sole, egg white and leek julienne in bowl; combine. Cover; refrigerate for 2 hours. Place fish stock and blanching liquid in stock pot; add ...

This frittata is low-fat, low-cholesterol, low-sodium and under 350 calories. Serve with Triple Wheat-Honey Muffins and it will be high-fiber, too! ...

Mix the ingredients while the potatoes are still hot--their warmth releases the flavors of the dressing, allowing the potatoes to absorb more ...

Place salmon in hotel pan; sprinkle dill over. Combine sugar and salt; spread over salmon. Cover; refrigerate for 3 days. Remove salmon from pan; ...

Remove any bones from the salmon and spread over the dill, reserving 4 sprigs for garnish. Mix sugar, salt and pepper together and sprinkle all over ...

Place first 4 ingredients in glass dish; combine. Add flounder fillets; marinate for 1 hour. Place new potatoes and thyme in clay oven; place on ...

TO SERVE Place flounder fillet on plate; surround with grilled vegetables and baked potatoes. Serve sauce ...