Dairy

Sweet, tart, crunchy, and creamy, this dessert is just about perfect, and low-carb to boot! This is perfect for Sunday brunch, or as a light and refreshing ending to a heavy winter meal. Try it with blood oranges when they’re in season, or your favorite combination of citrus fruits.

This dish is so simple, yet it could be served at any elegant dinner party. It is equally good warm or cold and makes a great addition to a Sunday brunch.

Allspice is the secret ingredient here. In Italian cooking, it is VITAL to have a secret ingredient in your meat sauce.

Here again you can add in up to 1 pound Italian bulk sweet sausage, cooked and crumbled, and this becomes a hungry-man (or -woman) supersize meal!

Leaving a little skin on the eggplants will add color and texture to the dish. The small, firm eggplants are not too bitter and when they are firm, they will not soak up as much oil, so they do not need to be salted and pressed. However, if you leave all the skin on, especially when you use baby eggplant, the skin overpowers the flavor of the flesh and the texture is too tough, overall.

No bread crumbs, plus it’s not deep-fried! You could eat a mountain of this eggplant parm and not have to loosen your belt.

No bread crumbs and it’s not fried. Eat two portions. Life is good.

I’m on a never-ending search for different ways to prepare chicken, and I have one rule: Don’t make it different by making it more complicated. This chicken dish is simple, delicious, and different. It’s particularly great if you have company coming over. It will free you up so you can actually hang out, too!