Category: Traditional recipes

The cabbage rolls you’re likely most familiar with are a relic of Eastern European cuisine: filled with ground beef and rice and simmered for hours in tomato sauce. Louis has found cabbage rolls across several cuisines, however, and adopts a Far East approach here. Savoy cabbage leaves have distinct curly edges and a bumpy, web-like texture that make them perfect for stretching over the pork filling.

Photo: Jennifer Causey; Food Styling: Torie Cox; Prop Styling: Mindi Shapiro LevineLow-calorie and with nearly 2 cups of vegetables per serving thanks to spaghetti squash “noodles,& 34; this recipe is also a favorite among our Cooking Light Diet subscribers. Bake the squash in advance to shorten prep time; squeeze the noodles dry, and store in a ziplock plastic bag in the refrigerator until ready to use.

How to Make ItStep 1Preheat oven to 400°F.Step 2Arrange bread cubes in a single layer on a rimmed baking sheet. Bake at 400°F for 20 minutes or until golden, stirring after 10 minutes. Place bread cubes in a large bowl.Step 3Reduce oven temperature to 350°F.Step 4Place raisins in a small bowl; cover with 1/4 cup hot water.

HomeRecipesRoasted Sweet Potatoes with Smoked Paprika-Honey ButterYieldServes 8 (serving size: 1/2 potato)Smoked paprika plays off the natural sweetness of the roasted sweet potatoes and gives the butter mixture a rich garnet color. Because of the sheer number of dishes available at Thanksgiving, we keep the serving size to a more modest one-half of a potato per person.

Roasted mushrooms are a revelation—intensely savory yet still tender and juicy. The mushrooms transform again once tossed with garlic butter, briny capers, and fresh lemon. Use cremini or baby bella mushrooms here—white button mushrooms are too mild. Dress the mushrooms right after roasting so the mixture stays vibrant.

Fresh ginger, red Fresno chile, and pomegranate don’t usually appear on the Thanksgiving table, but we love how they transform simply roasted squash into a dish with tingly heat and pops of color. Leave the sheet pan in the oven as it preheats to jump-start browning, saving roasting time in the oven.

Step 2Bring potato and parsnip slices to a boil in a large Dutch oven filled with water. Reduce heat, and simmer 6 minutes (slices should be slightly undercooked at the center). Reserve 1/2 cup cooking liquid; drain. Arrange potato and parsnip slices in a single layer on a baking sheet; cool.Step 3Heat oil in a medium saucepan over medium-high; stir in flour.

This dish takes its cues from classic creamed spinach and raises the bar with braised mixed greens, whole-grain farro, and a crisp panko crust. Hearty yet not heavy, and gorgeous straight out of the oven, this is the kind of side that looks and feels holiday special. Swiss chard and dark, bumpy lacinato kale both wilt down fairly quickly; their texture and vibrancy will stand out once combined with the creamy three-cheese sauce.

In addition to getting the food into the oven in stages, you should also prep the food in stages to make most efficient use of your time. As the oven preheats, skin and bread the chicken; when the chicken goes in, prepare the sweet potatoes. Once those go in, get the broccoli ready. To easily skin the drumsticks, use a paper towel to grab an edge of the skin on the fat end, then pull down.

Smoothies are a great way to frontload your day with produce and nutrition. Just one serving of this power breakfast offers about two-thirds of the day’s calcium and about 25 potassium in a low-calorie package. Frozen banana and avocado are the secret weapons to achieve ice-cream-like creaminess here.

YieldServes 3 (serving size: 2 tbsp.)Tahini is made from toasted ground hulled sesame seeds, which are especially rich in cholesterol-lowering phytosterols. Rich and nutty, we look to this pantry staple to add savory depth and sumptuous creaminess to salads and grains. Look for tahini that is well blended (little to no separation) and make sure to give it a good stir before using.

Molasses complements the sweetness of the roasted butternut squash and gives the slices a deeply bronzed look. We add cider vinegar for balance and stir in walnuts for a sticky, praline-like topping. The dish is best served warm, when the molasses mixture is still gooey. You can roast the squash ahead and reheat the slices while you make the topping.

YieldServes 8 (serving size: about 1/4 cup chips and 2 tbsp. dip)Here& 39;s a lighter, more colorful take on the usual chips and dip. Keep close watch on them to make sure they don& 39;t scorch.Ingredients3 medium beets, peeled and sliced to 1/16-in. thickness on a mandoline1 cup plain whole-milk Greek yogurt2 tablespoons chopped fresh chives1 tablespoon extra-virgin olive oil2 teaspoons fresh lemon juice1 teaspoon ground turmeric1 teaspoon onion powder3/4 teaspoon kosher salt1/8 teaspoon ground red pepperNutritional InformationCalories 64Fat 3gSatfat 1gUnsatfat 2gProtein 3gCarbohydrate 7gFiber 2gSodium 230mgCalcium 4 DVPotassium 6 DVSugars 5gAdded sugars gHow to Make ItStep 1Line a large microwave-safe plate with paper towels.

Step 2Place walnuts on a rimmed baking sheet or in a large ovenproof skillet, and break up walnuts slightly into smaller pieces with your hands. Add maple syrup, sesame seeds, olive oil, and, if desired, red pepper. Sprinkle with black pepper and 1 teaspoon salt, and toss until evenly coated.Step 3Place in oven, and roast at 325°F, stirring occasionally, until walnuts are golden brown and maple syrup is caramelized, 15 to 20 minutes.

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COOKING LIGHT: It& 39;s the 21st century. How do you invite guests in a cordial way that doesn& 39;t require a printing press?CLINTON KELLY: I love a written invite—I will always be a fan. It& 39;s so special now to receive one. But it& 39;s completely appropriate to send an e-mail. I do not like the electronic invite—the & 34;e-vite& 34;—though.

Holidays and OccasionsFootball Party RecipesTouchdown! Football fans won& 39;t just be cheering for their favorite teams wh...Touchdown! Football fans won& 39;t just be cheering for their favorite teams when you serve up our game day grub.Smart ChoicesTop 10 Healthy ChipsThe classic potato chip is getting a makeover to reveal a healthier side.

Find the perfect accompaniment to turkey or a seasonal side for your weeknight meal.Truffled Pommes AnnaCooks doing something more elegant (say, with the turkey roulade) can put out white truffle-scented pommes Anna and sit back for the oohs and aahs. A small amount of truffle oil infuses the whole dish with loads of earthy essence.

Whether it& 39;s a quiet night with friends or a big crowd to watch the game, these hors d& 39;oeuvres are perfect. We listened to our readers and are featuring their favorite appetizers. Everything from creamy, gooey cheese dip to stuffed grape leaves, these recipes all earned a whopping five stars.

Football season is here again, and with it comes one of our favorite food experiences: tailgating. We& 39;ve put together four great menus to satisfy any hungry group of sports (or grill) fans. All the salads and desserts can be made a day or two ahead, and everything else will cook right on the grill, whether it& 39;s in a stadium parking lot or your own backyard.