586 night recipes

Traditional Yorkshire bilberry pie from Haworth with wild bilberries mixed into baked apple pulp, wrapped in pastry and baked until golden. Served with cream.

Low-fat spiced bran muffins with molasses, honey, ginger, cloves, golden raisins, and walnuts. Made with egg whites and nonfat yogurt instead of butter and whole eggs.

Tangy sourdough banana pancakes with buttermilk and yogurt, topped with sliced bananas. Skip the syrup and let the sweet-sour contrast shine with just a pat of butter.

Brown sugar-dredged pork chops braised in a honey-soy-sesame sauce with onions and green pepper. Finished with toasted sesame seeds for nutty crunch. Easy one-dish pork dinner.

Carrot raisin cake sweetened with honey and pineapple juice instead of sugar. Whole wheat pastry flour and egg whites only keep it fat-free and wholesome.

Lemon meringue pie from cooking school is the textbook version with a hand-rolled crust, cornstarch-and-flour curd, and a stable French meringue sealed to the crust. Detailed technique guarantees no weeping.

Glazed lemon squares with a Bisquick shortbread base, a tangy lemon-coconut custard filling, and a sweet lemon glaze on top. A bright, citrusy bar cookie with three distinct layers.

Reese's cookies loaded with peanut butter chips and milk chocolate chips in a soft, chewy drop cookie. That classic peanut butter-chocolate combo in every bite.

A vegetable-packed white lasagna layered with a creamy pesto sauce, mashed white beans, mushrooms, peppers, eggplant, and spinach-ricotta. No tomato in sight, finished with a parmesan-breadcrumb crust.

Twice-baked Italian biscotti with fresh ginger, Dutch cocoa, and toasted almonds. Crisp, dunkable cookies with warm spice and a deep chocolate undertone.

Crispy bacon bits and melted cheddar coat tender red potatoes roasted until fork-tender. Ranch dressing adds creamy tang to this crowd-pleasing side that feeds a group.

Cream chicken soup with rivels and rice in a rich broth of whole milk, heavy cream, and chicken stock. An old-fashioned Pennsylvania Dutch-style comfort bowl.

Curried tuna salad stuffs a hollowed-out red bell pepper with tuna, chickpeas, currants, almonds, and a yogurt-curry dressing. A bright Indian-spiced lunch that uses the pepper as both bowl and ingredient.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Soft, pillowy potato doughnuts made with mashed potatoes and buttermilk, fried golden, and dipped in a quick chocolate fudge frosting. This big-batch recipe yields about 48 doughnuts.

Silky cocoa creme is a light chocolate mousse made with ricotta, cocoa powder, and whipped topping, set with gelatin. A low-fat molded dessert served with strawberries.