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Get Cherry Vanilla Oatmeal Recipe from Food Network
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To make this guilt-free pie, reduced fat peanut butter, fat free chocolate pudding, and light whipped topping are mixed together and poured into a graham cracker crust and chilled.
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Chef John's tangy lemon- and yogurt-marinated chicken is grilled to caramelized perfection and served with a flavorful harissa yogurt sauce.
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This recipe came to The Times in 1990 in Pierre Franey's 60-Minute Gourmet column A lentil salad (we used those tiny French green lentils, but you can use the standard supermarket variety as well) is dressed with a Dijon mustard vinaigrette, then topped with skirt steak that's been seared in a cast-iron pan A simple sauce, made by deglazing the pan with butter, garlic and parsley, is drizzled over the top
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Chef Boyardee Spaghetti and Meatballs layered with cheese on a biscuit base, topped with pepperoni and baked together.
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Papayas stuffed with yogurt, raisins, strawberries, and walnuts are topped with honey. Choose ripe papayas with reddish-brown skin that is soft to the touch; avoid green papayas, as they are not yet ripe. Organic ingredients taste best!
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Decorate your favorite cookies with this healthier frosting. We use natural, no trans-fat shortening and low-fat milk to make this recipe better for you, but still as tasty!
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An easy pork taco recipe from chef/restaurateur Traci Des Jardins, plus her recipes for salsa verde and guacamole, perfect for a Super Bowl party.
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Resist the urge to pile on any of the usual toppings lettuce, tomato, ketchup. "The port is your condiment," explains Umami Burger's Adam Fleischman.
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Think of this as manicotti unbound. Cooked ziti is layered with a creamy blend of ricotta and mozzarella cheeses, enriched with egg and fragrant with nutmeg. A full-flavored tomato and basil sauce blankets the layers. Bake until bubbly and serve!
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Wheat berries tossed with harissa, Greek yogurt, pistachios, and currants.
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Get Peaches and Cream Frozen Yogurt Recipe from Food Network