4.64 / 5 Stars | 55 Reviews
by SHORECOOK
“Spicy brown mustard, mustard seeds, honey, and raspberry preserves mix it up to make an easy dip for pretzels.”
Low-Cholesterol Recipes: Clone of a Pretzel Dip
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Raw Salmon Salad with an Asian touch
Raw food is fashionable. Raw food is easy to “cook” and prepare. Raw food is supposed to be…
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Low-Cholesterol Recipes: Chloe’s Quick Fruit Salad
4.63 / 5 Stars | 18 Reviews
by Chloe
“By varying the fruit a bit, this salad can work for all seasons. Passion fruit make a great addition if they are available. In the summer, add lots of fresh berries and melons. In the winter, try adding dried cranberries or apricots. Fresh juice adds a bit of bite and also keeps the fruit from turning if you are making this ahead.”
flag cake
Last year, I brought a flag cake to a 4th of July rooftop barbecue. Earlier in the week, I’d harbored fantasies about making an elaborate ice cream cake or layered berry yogurt popsicles or salads teetering on the edge of food safety standards but New York City, as it always seems to be in the first week of July, was at the crest of a week-plus of ever-increasing temperatures and stickiness, a summit where it tends to linger for a few even more airless days before finally releasing the thunder and lightening, sinking the mercury back to a brief day or two of something resembling temperate before it starts the climb again. What, me? No fan of NYC summers? Where would you get such an idea?
(This is also the time of year, every year, where I break my please-don’t-be-so-dull-as-to-complain-about-the-weather-Deb rule. Forgive me) Anyway, the heat got the better of my ambitions and I decided to make a simple yellow sheet cake with cream cheese frosting and an arrangement of patriotic berries that had, in fact, been imported from Baja. To me, it was good, cute even, but nothing crazy, just something I’d seen kicked around magazines and TV shows for two decades, hardly a revolutionary idea. My friends, however — many of whom use their ovens for sweater storage and gasp! do not spend their days ingesting various formats of food media — went absolutely ballistic over it. When strangers from other parties on the roof started taking some, they became possessive of their cake and shooed them away. The told me in no uncertain terms would I ever be welcome at a July 4th party again without it.
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6 Secrets of Hot Water Bath Canning You May Not Know — Expert Interview
We’re canning, you’re canning, just about everyone is canning these days. And we think that’s pretty fantastic. But before you fill your kitchen with steaming hot glass jars and pounds of tomatoes, we have a few insider tips that might just make your next canning session go a lot more smoothly.
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Low-Cholesterol Recipes: Raspberry Lime Rickey
4.67 / 5 Stars | 4 Reviews
by Kent Garber
“You can change the flavor this recipe by using any flavored syrup. For a Lemon Rickey use a lemon in place of a lime. For an Orange Rickey use an orange etc. For an alcoholic version, add a 1/2 ounce of vodka.”
Low-Cholesterol Recipes: Orzo with Kale
4.16 / 5 Stars | 81 Reviews
by Sunaina
“Toothsome kale and golden orzo pasta are dressed with Parmesan cheese and fresh lemon juice in this delicious pasta side dish.”
Chicken Salad
Updated, from the recipe archive, my dad’s favorite chicken salad. It’s great! First posted 2006. ~Elise
My mother and father make the best chicken salad. It’s a joint effort; my dad assembles the ingredients, while my mom makes the dressing. It’s not exactly your standard chicken salad. They like to include chopped apple, for a sweet note, and also chopped green olives, for their tangy saltiness. They’ll use leftover chicken from a roast chicken, or their favorite baked chicken dish, and even include some of the crispy skin. You could also just poach some boneless skinless chicken breasts or thighs in salted water for this salad.
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