Cookies and Cream
These oatmeal cookies are thin and chewy. Sandwiching a scoop of ice cream between them makes for a crumbly mess. But trust me, you won’t mind. Use whatever flavor ice cream (or frozen yogurt) you choose . . . with the more virtuous versions, this dessert still comes in at under 200 calories.
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Curried Mussels
I first fell in love with mussels years ago in France. Now, more and more, they’re one of my go-to weeknight foods. Mussels cook up super fast, they produce a flavorful broth with very few added calories, they’re at the top of the A-list in terms of sustainable seafood and, as if that’s not enough, they’re economical too.
Continue reading » »Mushroom, White Bean and Sage Soup
If you have mushroom stems stashed away, make this with homemade Mushroom Stock. This soup is hearty enough to make a meal with nothing more than a hunk of good bread.
Continue reading » »Mushroom Stock
This stock is full-flavored and rich. It makes a gorgeous base for vegetable soups, and an outstanding wild mushroom risotto.
Continue reading » »Harvest Pasta
There are so many things I love about this pasta. For one, it’s packed with loads of my favorite vegetables. For another, its incredible flavor is the perfect illustration of just how delicious healthy can be. But it also, to me, captures the essence of the change of season: summer’s bounty exuding a homey scent as it roasts in the oven, a portent of the many braises to come. What can I say? This dish truly nourishes me body and soul.
Continue reading » »Big City Souvlaki
When I lived on Corfu, souvlaki meant skewered cubes of grilled, marinated pork. But on a trip through Athens seeking out the best street food and mezedhes, we found this version to be utterly addictive; moist and tender with just the right amount of spice.
Continue reading » »Iowa City Chili
There’s a chill in the air here in the Heartland, the kind of windy, rainy days that drill into your bones and create a hankerin’ for a rib-sticking bowl of chili. It’s also a great way to use up the last of your tomatoes and peppers, or to begin to use your new “puttin’ ups” (as Kurt’s grandma used to call them).
Continue reading » »Braised and Glazed Five Spice Short Ribs
Braising renders tough cuts like these beef short ribs meltingly tender with relatively little hands-on cooking time (and the glaze makes the flavors even more intense). The ribs freeze beautifully, so cook up this extra large batch and stash half away for a later date.
Continue reading » »Barramundi with Shallots and Chile
Barramundi’s meaty yet flaky texture makes it a good pair for dishes with an Asian flair. Like this one, with caramelized shallots and chile and a savory splash of fish sauce.
Continue reading » »WATCH LIA ON RYAN SCOTT’S FOODRUSH!
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