Tapenade—the olive, caper, and anchovy spread—is one of the classic hors d’oeuvres of Provence. Unfortunately for the health-conscious, i...

The traditional topping for crostini in Tuscany is liver pate. My low-fat remake uses roasted mushrooms as the base of the pate, with a l...

Instead of being deep-fried, these chicken fingers are baked in a colorful sesame crust. Black sesame seeds can be found at Japanese mark...

This salad recalls one of the most memorable meals I ever had: lunch with Julia Child at her hillside home in Grasse in the south of Fran...

Spaetzle are tiny dumplings. The name literally means little sparrow in German, and with a bit of imagination, these pea-sized dumpling...

Diced red, green, and yellow bell peppers give this macaroni the festive look of confetti. The flavor of the vegetables enables you to re...

Pad thai, or stir-fried noodles, is one of the national dishes of Thailand. My version uses less oil than the original, but it’s tasty en...

Here’s a rich, meaty red sauce that contains only a fraction of the fat found in a traditional bolognese. The secret is to use ground tur...

If you like smoke and fire, you’ll love this simple grilled tuna dish from the north of Mexico. The mesquite gives the fish a heady smoke...

Saag is a mild Indian curry made with spinach. Indians tend to cook spinach much longer than we do, so frozen spinach will work fine for ...

Andrew Swersky, owner/chef of the Morada Bar & Grill in Boca Raton, Florida, had the idea of using chicken, instead of fatty duck, in...

Coq au vin (chicken cooked in red wine) was one of the first dishes I ever learned to cook. The place was La Varenne Cooking School in Pa...

By baking the chicken instead of deep-frying it and by using buttermilk and spices to bolster the flavor, we create a tasty, delectably c...