Vegan

With this recipe, you don’t need to buy many ingredients or spend much time in the kitchen to get a colorful and tasty side dish.

Roasting veggies over high heat retains those delightful concentrated flavors.

Instead of making the traditional recipe for this southern holiday favorite, give our version a try. It tastes just as good but is much lower in sodium and contains no saturated fat.

Cooking the squash in a nonstick skillet gives it a caramelized crust that heightens its sweetness, which in turn is complemented by a light glaze of orange.

Green tea on your salad? Yes, it makes a great base for this Asian-style dressing, which lets you duplicate the flavor of restaurant salads at home without all the extra salt. Toss the dressing with a variety of salad greens and raw vegetables for a side salad or add grilled chicken, shrimp, or lean beef strips for an entrée.

Fresh lemon juice and garlic intensify the flavor of this dressing. You’ll be able to complement many different types of salad with it and its variations.

After trying our healthful version of barbecue sauce, you’ll wonder why you ever bought the bottled kind.

Make a batch of this wonderful sauce ahead of time for the best blending of flavors. It will keep in an airtight container in the refrigerator for up to a week, or pour it into a freezer container and freeze it for up to six months.

Easy to make, this topping turns ordinary fat-free vanilla yogurt or ice cream into something special. Instead of using syrup on our Pancakes (page 290), try this as a less-sugary, healthier alternative.

Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.

Sweet and spicy, this fruit salsa is a refreshing accompaniment to grilled chicken, pork, fish, or shrimp. It is also great as a quick, healthy snack when served on apple or pear slices or warm whole-wheat pita triangles.

Even if you’ve never made pickles before, don’t hesitate to try this recipe. It is so easy! Just let the cucumbers simmer in a flavorful liquid, then cool and refrigerate them. The flavor of these pickles really brightens lean grilled burgers or your favorite potato salad or tuna salad recipe.

Apples cooked in orange juice and flavored with fresh ginger and spices—the combination smells as delicious as it tastes! Serve the chutney with roast pork, chicken, or turkey.

These quick-fix pickles have the traditional flavor you expect but only 1 milligram of sodium, a tremendous saving compared to commercial pickles of the same variety.

A popular dish in the Lone Star State, where it is called Texas Caviar, this flavorful salad is sure to become a favorite in your household, too.

A just-right blend of sweet and tart, this salad is a great accompaniment to Curried Chicken Kebabs with Yogurt Dipping Sauce (page 138) or Pork Chops with Herb Rub (page 196). Spoon the salad onto leaves of butter lettuce or radicchio for an especially attractive presentation.

Try this in your own favorite chili recipe, our Chili (page 190), or Eggplant Mexicana (page 244).

It won’t take you long to do the actual preparation for this aromatic bread. During its resting and baking times, you can take a walk, fix dinner, or just relax.

Use this spicy mix in Zesty Oven-Fried Potatoes (page 250) and any other recipes that call for Creole or Cajun seasoning blends.

Refreshing and crunchy, this fruit salad makes a good brunch dish with Turkey Sausage Patties (page 166).