- 9 Super-Tasty Meatless Burgers for Memorial Day
- 10 Superfast Grilling Recipes
- 5 Egg Appetizers for Easter
- 10 Best-Ever Pasta Salads for the Fourth of July
- 10 Ways to Make Ribs for the Fourth of July
- How to Cook 3 Supercheap and Insanely Delicious Cuts of Lamb
- 7 Ways to Rethink Cheesecake
- 5 Ways to Amp Up Any Gravy
- How to Fix Lumpy Gravy and 3 Other Classic Thanksgiving Mistakes
- 5 Ways to Make Your Own Pesto
© 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.