Tandoori paste, made of red chiles and aromatic spices, packs enough of a flavor punch that there’s no need for added fats in this recipe. Plus, nonstick cooking spray is used in place of butter or ...

“What’s your favorite thing to cook?” It’s a question I get asked practically every time someone learns what I do for work. And though well-meaning, it’s the one question the people who cook for a ...

Deep-frying is the bacon of cooking techniques: It makes everything taste better. Do it with beignets, though, and you get the irresistible results in a more lyrical package. The word is almost as ...

Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes. And with good reason: Cauliflower is incredibly versatile and can ...

Cauliflower purée makes a very welcoming bed for the roast squash chunks here. The purée is a great lesson in how texture can transform the taste of an ingredient – the cauliflower is cooked to the ...

Cauliflower entered the healthy food scene with a bang a few years ago as clever solution to our low-carb-seeking starch-loving woes. And with good reason: Cauliflower is incredibly versatile and can ...