148 reduced recipes

Chicken piccata with mushrooms, lemon, and white wine sauce. Thin-pounded chicken breasts pan-fried golden then simmered in a bright, reduced pan sauce.

Chicken pieces steamed with zucchini, carrots, potatoes, and fresh tarragon, served in soup bowls with a reduced white wine and shallot sauce. A light, elegant French-style one-pot dinner.

Cherry cheese coffee cake on a yeasted bread base with cream cheese filling, cherry pie filling, raisins, and a brown sugar streusel top. Uses frozen bread dough for the shortcut.

Spicy and tasty! If you don't like spicy food, reduce the amount of chili flakes and hot chili peppers to your own taste.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Moist whole wheat pumpkin bread baked in a bread machine with apple juice for natural sweetness and fiber—reduced fat, full flavor. Perfect fall treat!

Stuffed baked mussels on the half shell topped with reduced tomato sauce, chiffonade basil, and crisp breadcrumbs. Restaurant-style Italian appetizer in under an hour.

Fresh steamer clams cooked in white wine with shallots and herbs, then tossed with linguine in a garlicky, reduced clam broth sauce. Light, briny, and naturally diabetic-friendly with just one tablespoon of olive oil.

Grilled swordfish steaks brushed with a reduced orange juice and red wine vinegar glaze, topped with a fresh orange, tomato, and red onion relish with cilantro.

Homemade chili sauce for canning with ripe tomatoes, sweet and hot peppers, pickling spices, and vinegar reduced by half. A classic preserved condiment processed in a boiling water bath.

Ziti with asparagus, peas, and lemon cream: tender pasta in a tangy reduced cream sauce with spring vegetables, wilted Bibb lettuce, and Parmesan. A bright, elegant springtime pasta in 30 minutes.

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Pasta with asparagus gremolata tosses fresh asparagus and reduced chicken broth with an orange-zest, garlic, and parsley gremolata. A bright, low-calorie Italian spring pasta.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

Bresse farmhouse chocolate cake is a French country dessert: a thin, almost-flourless bittersweet chocolate cake that falls intentionally, then gets slathered in a glossy reduced-cream ganache and dusted with cocoa sugar.

Prawns Hunan style: flour-dusted shrimp flash-fried in peanut oil, then tossed with a ginger-garlic-chili paste and a reduced soy-chicken stock sauce. Bold, spicy, and fast.