479 pound recipes

Red snapper fillets baked in white wine and lime juice, topped with a fresh ginger salsa of tomatoes, jicama, jalapeño, and cilantro. Light, vibrant, and on the table in 45 minutes.

Baked apricot rice pudding with a broiled brown sugar crust. Skim milk, egg substitute, and fresh apricots in a water bath make a creamy low-fat custard with a brulee-style finish.

This quick and easy salad is light and refreshing, it is a great side dish with any main dish.

Roasted Long Island duck with a gastrique sauce made from caramelized sugar, red wine vinegar, and duck stock, garnished with fresh grapefruit sections. A refined, restaurant-level dish.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

A multi-day Sichuan duck project: dry-rubbed with toasted spiced salt, air-dried overnight, steamed, battered, and deep-fried to shattering crispness. Includes a tea-smoked variation. Worth every step.

Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.

Glazed rack of lamb for two basted with a honey-soy-sherry sauce spiked with ginger, garlic, and mustard. A romantic dinner centerpiece with an Asian-inspired sticky glaze.

Lighter eggplant Parmigiana with broiled eggplant slices dipped in egg whites and breadcrumbs, baked over a fresh tomato sauce and topped with Parmesan. No frying needed.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

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Oven-baked chicken smothered in a homemade cola barbecue sauce with ketchup, Worcestershire, and dry mustard. Baked then broiled for sticky, crispy, caramelized skin.

Slow-simmered chicken and okra gumbo with a medium-brown roux, fresh tomatoes, and onions. The okra cooks down past the slime stage into a thick, velvety Louisiana classic served over rice.

Broiled chicken baked over mushrooms, peppers, and onions in a glossy orange-wine sauce. A citrusy, elegant one-dish dinner with bright flavor and minimal cleanup.

Chilled honeydew melon soup with mint, honey, lime juice, and buttermilk for a tangy edge. A refreshing 6-ingredient summer first course or light dessert.

Cherry pie with a cinnamon crumb topping made by crumbling a frozen pie crust over sour cherry filling. A clever shortcut that uses two frozen crusts in completely different ways.