Cookstr.com

Fran McCullough

Fran McCullough
Did you know?

Fran began her career as an editor and discovered authors such as Pulitzer Prize-winner N. Scott Momaday, National Book Award-winner Robert Bly and others such as Richard Ford and Sylvia Plath.

Fran McCullough
Fran's Featured Recipe
Lime Scallops

Click here for recipe

Fran McCullough is an editor and writer. She is the author of the best-selling The Low-Carb Cookbook as well as Living Low-Carb and The Good Fat Cookbook. She won a James Beard Award for Great Food Without Fuss and, since 1999, has been the editor of the annual Best American Recipes anthology series.

 

Fran has edited and published a distinguished list of cookbook authors, including Diana Kennedy, Martha Rose Shulman, Coleman Andrews, Paula Wolfert, and Deborah Madison.  

Latest Recipes

Garlicky Baked Chicken

Throw this simple chicken dish together the night before you plan to serve it, then just bring it to room temperature and tuck it in the...

(1 Votes)

Five-Minute Clam Stew

This homey recipe is the invention of the late gastronome Roy Andries de Groot, who claimed to serve it several times a month. And why n...

(1 Votes)

Lime Scallops

Simplicity itself—and you can either grill or broil these zesty skewered scallops. Be sure to let them marinate for at least a couple of...

(1 Votes)

Lamb Shanks

This is one of those comfort foods that need to be served on a bed of cauliflower puree.

(1 Votes)

Spinach Cheese Pie

This is more or less what’s inside the traditional Greek spanikopita, minus the phyllo dough layers. It’s best made with fresh spinach t...

(1 Votes)

Seasoned Pumpkin Seeds

If you’re a fan of Pumpkom, the tasty seasoned pumpkin seeds, you’ll be surprised at how easily you can make your own version.

(1 Votes)

Pumpkin Seed Cheese Crisps

These crunchy little crisps are just a little spicy—and can be a lot more if you’d prefer them that way. They’ll keep several days stored...

(1 Votes)

Corn Crisps

These little crackers work with drinks, with salads or soups, or just to snack on. If you’re seriously missing corn—and who among us low-...

(1 Votes)

Zucchini Posing as Fettuccine with Lemon Cream

This recipe of Nantucket cook Susan Simon’s is elegant enough for a dinner party, and rich enough that it should be served before somethi...

(1 Votes)

Celery and Beet Salad with Walnuts

This simple salad is good with cold meats or as part of a buffet. You can make it into a first course by crumbling a little blue cheese o...

(1 Votes)

Sizzling Omega-3 Salad

If you’re getting a little tired of eating sardines all the time for their high omega-3 fatty acids, here’s a very appealing alternative....

(1 Votes)

Tuna Salad with Beans and Broccoli

On a hot night—or just a busy one when there’s no time to cook—this salad can be dinner in moments. I used to make a salad like this one ...

(1 Votes)

Yellow Gazpacho

There’s something especially appealing about a cold yellow soup—but of course you can make this gazpacho with red tomatoes and red pepper...

(1 Votes)

Border Beanburgers

These might be called soyburgers, since they’re made from black soybeans, but that sounds so grim and these are so tasty. The mayo is the...

(1 Votes)

Skate with Capers

If you’ve never tried skate wings, you’re in for a big treat. These delicate, rich little morsels of fish have a lot of delectable flavo...

(1 Votes)

Zesty Salmon

This unusual way to cook a salmon fillet is also incredibly easy. The seasoned mayonnaise makes a succulent little crust that’s packed wi...

(1 Votes)

A Lot Like Lasagna

Let’s face it, there’s no real lasagna without pasta, but this version comes pretty close, and it’s a super one-dish meal. Just add a sal...

(1 Votes)

Voluptuous Cauliflower

The title of this dish may seem like an oxymoron, but treated right, cauliflower has an alluring personality that’s quite irresistible. T...

(1 Votes)

Crunchy Kale

This light and crispy kale cooks in about seven minutes, but it only comes out crunchy if the greens are very well dried. You can play wi...

(1 Votes)

Spaghetti Squash with Butter and Parmesan

If you have a microwave oven, you can have spaghetti squash in no time. It won’t taste a great deal like pasta, but on the other hand, i...

(1 Votes)

Roasted Roots

Unlike most root vegetables, which are carbohydrate storage centers, turnips and radishes are clean and sharp and full of flavor. Roaste...

(1 Votes)

Summer Berries with Mascarpone

The brilliant vegetarian cook Deborah Madison invented this dish for a late summer dessert one starry evening in Santa Fe. It’s the easie...

(1 Votes)

Root Beer Granita

This one (an idea I found in Gale Gand’s Butter, Sugar, Flour, Eggs) requires a food processor or an ice-grinding blender and several hou...

(1 Votes)

Pesto

In a perfect world, there would always be a little pesto in the fridge or freezer—or the makings would be on hand. If you’re getting bore...

(1 Votes)

Roasted Almonds with Southwest Spices

Just a little hot, these are great with drinks. They’ll keep a couple of weeks in a tightly sealed container.

(1 Votes)

Chicken Satay

This works as an appetizer or a main course—it’s so good and so easy that you might want to make it dinner. The chicken is threaded on 6...

(1 Votes)

Escarole Soup with Meatballs

This old Italian favorite is a meal in itself. You can make the meatballs ahead and freeze them, so you can put the soup together quickl...

(1 Votes)

Salmon and Green Bean Salad with Dill

This combination of tastes is simply winning—perfect low-carb fare that everyone else will love too.

(1 Votes)
Cookbooks, etc

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook
Google
Twitter
OR
Sign In using Email and Password