Grilled Chicken Kebabs Dinner for 6

Published June 1, 2009.

Inspired by Mediterranean and Middle Eastern flavors, we created this light menu of hummus, grilled chicken kebabs with tzatziki dipping sauce, and rice salad with oranges, olives, and almonds. Finish with a moist and never soggy slice of carrot cake.

Middle Eastern Marinade for Chicken Kebabs

Grilled Steak Dinner with Asian Flavors for 4

Published June 1, 2009.

Whispers of garlic, ginger, and soy impart nice flavor on our grilled sirloin steak tips. Asparagus dressed in a peanut sauce and a light lemon-lime ice complement the delicate interplay of flavors.

Garlic, Ginger, and Soy Marinade

Middle Eastern Vegetarian Dinner for 8

Published June 1, 2009.

This traditional menu spotlights the best of Middle Eastern cuisine. Our favorites include: grilled baba ghanoush, chickpea fritters, also known as falafel, and pita bread salad or fattoush—all perfect recipes for the dabbling home cook.

Restaurant-Style Hummus

Easy Pasta Dinner for 4

Published June 1, 2009.

For this easy and flavorful dinner, we toss penne with a rustic sauce of cherry tomatoes, garlic, and basil. Enjoy with our many-sided antipasto salad and chocolate-chunk oatmeal cookies with pecans and dried cherries for a sweet finish.

Spaghetti with Cherry Tomatoes, Olives, Capers, and Pine Nuts

Weeknight Greek Dinner for 4

Published June 1, 2009.

Demystify the mysterious and often mispronounced gyro with our simple recipe for this Greek staple. These traditional pita sandwiches feature lamb and are topped with yogurt-based tzatziki sauce. Pair with an easy potato salad and refreshing lemon ice for dessert.

Greek-Style Beef Pita Sandwiches with Tzatziki Sauce

Lighter Macaroni and Cheese Menu

Published April 24, 2007.

Our recipe for Everyday Lighter Macaroni and Cheese uses several tricks to cut fat, including replacing full-fat cheese with low-fat cheddar, and using cornstarch as a thickener instead of a butter roux. Serve with a Simple Green Salad with Orange-Lime Vinaigrette and end the meal with our Lighter Strawberry-Rhubarb Cobbler.

Everyday Lighter Macaroni and Cheese

Lighter Comfort Foods

Published April 20, 2007.

Just because you want to eat healthier doesn't mean that favorites like fried chicken and mashed potatoes are off the menu. Oven-fried chicken breasts are dredged in egg whites, which add no fat, and then crushed Melba toast. Our lighter mashed potatoes get their richness from 2 percent milk, low-fat sour cream, and just a small amount of butter.

Light New York Cheesecake

Pasta Caprese Menu

Published April 20, 2007.

The tomatoes, pasta, and basil in Pasta Caprese didn't pose many challenges. The problem was the mozzarella. In every version we tried, it clumped into a gooey softball-sized wad in the bottom of the pasta bowl. To prevent a cheese meltdown, we found an unlikely solution in the freezer. Serve alongside our Simple Green Salad with Orange-Lime Vinaigrette and Summer Berry Pudding.

Pasta Caprese

Light Sandwich Menu

Published April 11, 2007.

Three simple steps eliminate the twin problems—watery texture and bland flavor—of tuna salad: Use quality, water-packed tuna, drain it and break down the chunks with your fingers, and season the tuna before adding mayonnaise. As for the egg salad, dice the eggs before combining all the ingredients to keep the salad from turning pasty. Both these salads can be served in a sandwich or on a bed of lettuce for a light meal. Serve with our Light Peanut Butter Cookies.

Curried Egg Salad

White Chicken Chili Menu

Published March 21, 2007.

We decided to use a trio of fresh chiles for a welcome kick in our White Chicken Chili. To fix bland, watery sauce we pureed some of our sautéed chile-onion mixture and beans with the broth to thicken the base—this approach ensured that chile flavor was present in every drop. Serve with Buttermilk Coleslaw and finish the meal with our Light Strawberry Topping on your favorite frozen yogurt or angel food cake.

White Chicken Chili

Fresh Tomato Sauce

Published March 21, 2007.

We’ve found that meek ingredients dull the liveliness of ripe tomatoes in sauces. So instead of the usual parsley and ricotta, we needed big flavors—in this case anise-flavored fennel and sweet oranges—that could share the spotlight with summer tomatoes. Serve with our Bread Salad and Angel Food Cake.

Fresh Tomato Sauce with Fennel and Orange

Summer Picnic Menu

Published September 15, 2006.

A picnic-style menu with sandwich suggestions from The America's Test Kitchen Family Cookbook.

Strawberries and Grapes with Balsamic and Red Wine Reduction

Light Summer Supper

Published August 1, 2004.

If you're looking to avoid heavy foods on a hot day, then our light summer menu of chicken Caesar salad, deviled eggs with anchovy and basil, and strawberries with balsamic vinegar is perfect.

Minted Lemonade

Uptown Backyard Barbecue

Published August 1, 2004.

For a more upscale, refined take on barbecue, enjoy our best turkey burger, grilled potato and arugula salad with Dijon mustard vinaigrette, and freeform summer fruit tart.

The Best Turkey Burgers

Chicken Caesar Salad Menu

Published August 1, 2004.

We went back to the original classic recipe for this salad—whole lettuce leaves and a dressing made from such unlikely partners as egg, Worcestershire sauce, lemon juice, garlic, and Parmesan cheese—then add grilled chicken to create a light main course. Serve our Artichoke Crostini as an appetizer and finish the meal with Strawberries and Grapes with Balsamic and Red Wine Reduction.

Light Chicken Caesar Salad

Salmon Dinner Party

Published August 1, 2004.

Our poached salmon lives up to its promise to produce silken, delicately flavored fish. For the orzo, we took a cue from risotto and toasted the orzo in a bit of butter to a golden brown. Serve our Mustard Vinaigrette over leafy greens and finish the meal with our Berry Coulis drizzled over pound cake or ice cream.

Poached Salmon with Herb and Caper Vinaigrette

Greek Supper

Published August 1, 2004.

This salad comes together quickly with crisp ingredients and bold flavors, highlighted by briny olives and tangy feta, all tossed with a bright-tasting dressing infused with fresh herbs. Serve with our Greek Egg-Lemon Soup and Summer Berry Pudding.

Greek Egg-Lemon Soup—Avgolemono

Indoor Barbecue

Published August 1, 2004.

We transform pork shoulder into smoky-tasting barbecue with a crusty exterior and tender interior without trading our indoor oven for and outdoor pit. Serve with our French Potato Salad and Pear Strudel.

South Carolina Mustard Barbecue Sauce
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