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Fish tacos are a staple among California surfers but are often beer-battered and fried. Kerry Simon's healthier, grilled version enriches the guacamole with low-fat sour cream.
cooking.nytimes.com
Layer thinly sliced potatoes in a gratin dish, and then take your time sautéing the leeks, letting them turn a little golden and crisp around the edges, which brings out their sweetness Add the leeks to the potatoes, and using the same pan in which you cooked the leeks, scrape up the brown bits at the bottom of the pan with a mix of cream, garlic, thyme and nutmeg, pouring that over the potatoes and leeks.
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Using the reduced fat versions of condensed cream of chicken and celery soups keeps the calories down in this creamy rosemary flavored soup with shrimp and frozen corn.
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This recipe is by Moira Hodgson and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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Get Here's the Outlaw Chef's "Rio Grande Cornbread" Recipe from Food Network
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Here's a flavorful sandwich twist on a classic salad that's a good source of both calcium from the cheese and vitamin A from the lettuce.
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This is no ordinary potato salad. This salad consists of potatoes, turkey hot dogs, pickles, scallions, hard-boiled eggs, and sweet peas. All of the ingredients are finely chopped and dressed with mayonnaise. This salad has been in my family for four generations. Enjoy!
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Refrigerated biscuit dough is easily turned into pull-apart bacon and egg bread in this breakfast recipe sure to wow adults and kids alike.
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Browned sausage and canned oyster pieces are added to a traditional bread stuffing with Creole seasonings in this dressing for a "turducken ", or a 10 to 12 pound turkey.
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Homemade turkey chili served over corn chips makes a fun and easy snack or lunch.
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Get Thanksgiving Leftovers Hand Pies Recipe from Food Network
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Get Italian Panini Recipe from Food Network