30-minute main courses

Article Abstract:

Contemporary cooks want main course menus that are nutritious and quick to prepare. Less meats and sometimes none are used in menu planning. Vegetable oils are replacing butter and margarine for sauteing and stove-top browning. Herbs and lesser-known ingredients are used for flavoring.

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30-minute main courses

Article Abstract:

Leftovers become perfect ingredients for fast and creative meals during busy holidays. Recipes that use typical foods such as mashed potatoes, cooked ham, rice and turkey are presented.

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30-minute main courses

Article Abstract:

Recipes for lamb chops on lentil salad, herbed fusilli al forno, monkfish cioppino and chicken saute are presented. The foods are hearty and yet low in fat and cholesterol.

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