Healthy Holiday Recipes
Scallops with Grapefruit-Onion Salad
Jarred pickled onions are usually relegated to cocktails, but Melissa Rubel Jacobson’s simple recipe combines them with scallops and ruby red grapefruit to create a deceptively complex-tasting dish.
Roasted Beet Toasts with Horseradish Cream
Top Chef Masters finalist Traci des Jardins creates a gorgeous cold-weather hors d’oeuvre with roasted beets, horseradish cream and rye toast.
Mario Carbone tops the oysters with a tangy vinegar-shallot mignonette, plus a Champagne-infused foam and frozen Champagne grapes.
Roasted Root-Vegetable Salad with Persimmons
Chef Tom Fundaro looks forward to fall just so he can eat Fuyu persimmons as sweet as sugar. Fundaro features them in this satisfying and nicely bitter fall salad.
Mustard-and-Lemon-Glazed Pork with Roasted Vegetables
“I like that all of the ingredients in this dish get a chance to meet each other,” says Alexandra Guarnaschelli. She roasts the carrots and shallots along with the mustard-coated pork loin; then she uses the drippings to make a sauce. “The idea is that you never throw flavor away,” Guarnaschelli says. “In fact, you collect flavor. It’s a good philosophy for healthy cooking.”
Art Smith uses a mix of roasted root vegetables, such as the beets, turnips, parsnips and celery root here, to make a delicious salad in colder months. His vinaigrette, made with fresh orange juice, shallot and white balsamic vinegar, is equally wintry.
Whole Roasted Carrots with Garlic
This supersimple recipe is full of flavor.
Bison Steaks with Fig-Balsamic Sauce
At Maison Troisgros in France, Garrett Weber-Gale learned how to cook steak in a pan, which helps retain the juices. “Grilling,” he says, “sucks the moisture out of meat.” He’s a big fan of bison, because it’s leaner and higher in iron than beef, but beef tenderloin also works well here.
Piero Incisa della Rocchetta tosses boiled potatoes with a mixture of butter and olive oil and roasts them until they’re tender inside, crunchy outside.
Egyptian Red Lentil Soup
Known as shorbet ads, this vividly hued lentil soup is very popular in Egypt.
Slow-Roasted Salmon with Tamarind, Ginger and Chipotle
Top Chef Masters winner Floyd Cardoz reveals his secrets to slow-roasting salmon. Here, he flavors the fish with spicy ginger, sweet maple syrup, tangy tamarind and smoky chipotles. Cooking salmon at a low temperature (300°) prevents it from drying out and mellows the flavor.
Chicory and Endive Salad with Spiced Pistachios
Chef Jan Birnbaum makes this piquant salad with two kinds of Belgian endive and chicory, which is rich in potassium and magnesium, then adds crunch with spiced pistachios, a cholesterol-free source of monounsaturated fats.
Roasted Beets and Carrots with Goat Cheese Dressing
Many bottled salad dressings are loaded with fat, as well as preservatives that keep them shelf-stable. Plus, they often just don’t taste very good. F&W’s Grace Parisi makes a simple, creamy dressing by whisking fresh goat cheese with vinegar and oil; she tosses it with a salad of warm roasted beets and beet greens.
Rare Roast Beef with Fresh Herbs and Basil Oil
This rosy roast beef with basil oil seems decadent but contains only two grams of saturated fat per serving.
Sautéed Rainbow Chard with Garlic and Lemon
For a gorgeous, relatively light Christmas side dish, Fabio Trabocchi turns to rainbow chard, which has crisp-tender stalks in an array of bright yellows, pinks and reds. Plain green Swiss chard is delicious here too.
Braised Rabbit with Mustard and Fennel
“Rabbit might be the perfect meat,” says chef Jenn Louis. “The animals are very easy to raise and the meat is lean but flavorful.” Louis, who has lost and kept off 34 pounds, cooks a lot of rabbit at her restaurant and eats it often at home.
Potato Soup with Spicy Shrimp
Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.
Green Salad with Italian Vinaigrette
Garlic and fresh parsley make this the best-ever version of an old-fashioned pizza parlor salad.
Sautéed Parsnips with Dates and Spiced Yogurt
Jeff Cerciello says the inspiration to combine parsnips and dates came from Moro, a Moorish restaurant in London. To get the parsnips nicely browned, he cooks them on the stovetop in batches before roasting them with the dates, which caramelize in the oven.
Shredded Parmesan Brussels Sprouts
Why are these ridiculously easy brussels sprouts so good? First they’re coarsely shredded, which gives them an appealing texture. Then the sprouts are roasted in a hot oven until they’re lightly charred, which enhances their nutty sweetness. They’re finished with a sprinkling of Parmesan cheese, which melts into the leaves.
Endive Salad with Persimmons and Hazelnuts
Jeff Cerciello blends olive, canola and hazelnut oils to give depth to the dressing for this fantastic winter salad. For even more color, use both red and white endives.
Stewed Winter Fruits in Spiced Wine Syrup
“There’s almost a Dickensian quality to these stewed fruits,” says Valerie Gordon. The recipe makes a large amount, but leftovers hold up beautifully and are great served over ice cream or plain cake.
Chocolate-Hazelnut Clouds with Cocoa Nibs
“Spices in dessert are completely underrated,” says Malika Ameen. Cocoa nibs add crunch to these light and puffy chocolate meringues.
Yogurt and Apricot Pie with Crunchy Granola Crust
Oats and almonds may both help lower blood pressure; they’re incorporated here in an ingenious granola crust for this sweet-tart pie.
Olive Oil-and-Sauternes Cake with Roasted Pears
Because Neil Perry has a passion for wine, he uses Sauternes in every component of this dessert, from the cake to the sauce. He also adds olive oil to the batter, which creates a delightfully moist crumb.