This is also delicious as a cold salad, served in lettuce cups or over shredded lettuce. Simply cover the bean mixture and refrigerate until ...

Try patties in whole-wheat pita breads with nonfat plain yogurt and chutney. Place all ingredients in food processor. Cover and process, using ...

To achieve the proper airy texture, whole eggs need to be used here. However, you can forgo butter and spread the popover with all-fruit jam and ...

Heat olive oil in saute pan. Add shallots and peppercorns; sweat until shallots are translucent, about 5 minutes. Add dill stem; cook to infuse ...

Sweat garlic and shallots in butter until soft. Add mushrooms; saute until dry. Add Madeira; cook until dry. Add cream and breadcrumbs; combine. ...

TO SERVE Toss greens with tarragon vinaigrette; place portion in center of plate. Place mushroom salad to right of salad; position pate mushroom ...

Mix juice concentrate, vinegar, salt and pepper in large bowl. Add remaining ingredients; toss. Cover and refrigerate at least 1 hour. 6 ...

Place milk, water and butter in saucepan; heat to boiling. Combine cornmeal, Parmesan and salt; sift slowly into boiling mixture. Cook for 10 ...

Blanch outer leaves of leek; shock in ice water. Slice into long thin strips; reserve. Split radicchio leaves in half by removing center ribs. Roll ...

Spray 10-inch nonstick skillet with nonstick cooking spray. Cook onion, garlic and broth in skillet over medium-high heat 3 minutes, stirring ...