Three chefs reveal how they bump up the flavor in healthy dishes and replace the richness of fat.

By F&W Editors
Updated June 28, 2017
© Ben Wiseman

“I make a big batch with tomatillos, cilantro and avocado for creaminess. I leave it in my fridge so I can use it to top seafood, grains, eggs and other dishes that need some tang.” Amalia Scatena, Cannon Green, Charleston, SC.

“I blend a little bit of xanthan gum (1/2 teaspoon per quart of dressing) and water (1 3/4 cups) with high-quality oil and vinegar.” Matthew Accarrino, SPQR, San Francisco.

“You can add just about anything to oatmeal and eat it any time of day. Instead of brown sugar and milk, I like to add tomato sauce and Parmesan or cook the oatmeal in dashi and add miso paste.” Sang Yoon, Lukshon, L.A.