5,081 four four recipes

Italian sausage fettuccine with hot Italian sausage, onions, and a silky bechamel cream sauce. A weeknight spicy-creamy pasta that's ready in 40 minutes.

Herb-crusted chicken breast strips pan-seared golden, then simmered with garlic, chicken broth, white wine vinegar, and halved red grapes. Elegant and on the table in 35 minutes.

.

A steamed tofu pate with cornmeal, wheat germ, Dijon mustard, and warming spices like allspice, fennel, and sage. Vegan, sliceable, and keeps in the fridge for two weeks.

Orange oatmeal cookies sweetened with banana, honey, and orange juice concentrate. A low-fat cookie with no butter, no oil, raisins, walnuts, and fresh orange zest.

Mama's chicken cacciatore: paprika-dusted chicken browned in olive oil, then braised in dry Marsala with crushed plum tomatoes, carrots, celery, and peppers. Italian comfort food the way Madre made it.

Radishes in cream: a 10-minute peppery radish salad in a tangy sour cream, yogurt, and horseradish dressing. Served in crisp lettuce cups. A classic Eastern European spring side.

Hazelnut melting moments with ground filberts, lemon zest, and a pool of melted chocolate in the center. A delicate thumbprint cookie dusted with powdered sugar.

Low calorie macaroni bake uses skim milk, cottage cheese, and dill in a from-scratch white sauce topped with breadcrumbs and paprika. Creamy comfort food without the guilt.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.

Microwave stuffed steak roll with cornbread stuffing and sherry sauce. Round steak pounded thin, rolled with vegetables, and cooked tender in minutes.

Turkey A La King served in crispy whole wheat bread cups with a creamy vegetable-rich sauce. Classic comfort food made with leftover turkey and frozen peas.

Unfried green tomatoes bake crispy in a cornmeal-flour crust, topped with a warm fresh tomato gravy with mushrooms and onions. A Southern classic with all the crunch and none of the deep-frying.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

South Indian fish stew with monkfish, tamarind, coconut, mustard seeds and asafoetida. Fragrant Kerala-style seafood curry served over saffron rice.

Crispy flour-dredged soft-shell crabs served on a pool of creamy tomato sauce with creme fraiche, cumin seeds, celery seeds, garlic, and shallots. A restaurant-worthy crab dish with a make-ahead sauce.