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- A Spanish Christmas Menu by José Andrés
- Healthy Borscht Salad with Juicy Beaujolais
- A Fried-Chicken Upgrade for John Travolta
- Outstanding Triple-Decker Lemongrass Pork Burgers
- 25 Brilliant Weeknight Dinners from Chefs
- Michelin and Zagat Guides—The Cliff Notes Edition
- 7 Super-Easy Father's Day Brunch Recipes
- A Fast and Red Wine–Friendly Chicken Noodle Soup
© Stephanie Foley
Tim Cushman: “Really spicy salsas give me a ‘chile buzz,’ almost an endorphin rush, so I tend to eat less,” says Cushman, an F&W Best New Chef 2008 at O Ya in Boston. His tangy tomatillo-cumin salsa can be either mild or fiery—leave the jalapeño seeds in if you prefer extra heat.
Marisa Churchill: The Top Chef Season Two contestant offers innovative tricks to cut fat and sugar out of her recipes—for instance, she uses thick and creamy fat-free Greek-style yogurt in her honey-topped panna cottas (pictured).
Pam Anderson: “Diets are like Band-Aids—just a quick fix,” says the cookbook author. Instead, Anderson relies on smart techniques like using low-fat evaporated milk to gives sauces and desserts creaminess, as in her brown-sugar custard with orange zest.