Low-Fat
394 recipes found
Chocolate Port Sorbet
The chef Michel Richard spends most of his waking hours running from his French-California restaurant, Citrus, in Los Angeles, to his three less-ambitious French-California restaurants in Santa Barbara, Calif., Washington and Baltimore -- all called Citronelle. He knows he should take a little time for a diet and exercise regimen, but says he's too busy conjuring up ways to make French food more accessible, more casual and more in keeping with what Americans say they want to eat. What Americans say they want to eat (light) and what they actually consume (rich) make life difficult for most chefs. After 15 years working as a pastry chef in the U.S., Mr. Richard determined that what Americans want to eat is light, but with a strong taste.
Spring Rolls With Beets, Brown Rice, Eggs and Herbs
Uncooked grated beets pair beautifully with spring roll seasonings. The egg “pancakes” contribute protein and an element of comfort to the filling
Classic Pho
Pho With Carrots, Turnips, Broccoli and Tofu
I like this sweet, colorful combination of julienne carrots and turnips with either traditional rice noodles or heartier buckwheat soba. The carrots and turnips can be simmered directly in the stock, as they will contribute to its sweet flavor. The broccoli should be steamed separately.
Paul Prudhomme's Bronzed Chicken Breasts
Poached Pears With Pepper and Bay Leaf
Fresh Corn Summer Salad
Here is a bright bowl of summer offered up by Betty Fussell, the cookbook writer and observer of American life. She tells us to organize the vegetables in rows across a platter, which provides a lovely presentation — but there’s nothing wrong with piling them in a bowl willy-nilly, a crisp riot of color and flavor.
Curried Tomato Soup
Baked Yams
Jacques Pepin's Baked Yams
Spanish Chickpea Salad
Pacific Rim Chicken
Rice and Spinach
Stuffed Miniature Eggplants
Panzanella With Grilled Eggplant
Red Snapper With Sweet Pepper And Garlic Sauce
Jellied Cucumber, Herb And Lime Soup
Tomato and Orange Soup
Mint Syrup
Corn-Crusted Catfish
Chilled Fennel Soup
Dark Fruit And Creamy Cheese
Peruvian Ceviche
Ceviche is Peru’s national dish. Walking the streets of Lima, it is hard to go three blocks without finding a cevicheria serving up the popular delicacy. Versions are also sold from mobile vending wagons pushed along the dusty streets of the capital's shantytowns and at fine eating establishments in the most affluent residential areas. This one, with its spicy red peppers and tart lemon juice, would go well with corn and sweet potatoes, a light and refreshing meal.
Kohlrabi and Celery Root Purée
This simple combination tastes so good to me, it hardly needs embellishment. The butter is optional. If you miss old-fashioned buttery mashed potatoes, let this be a stand-in.