- chopped fresh or 1 teaspoon dried rubbed sage
- salt
- black pepper
- olive oil
- dark brown sugar
A Persian dish traditionally made with chicken.
- unjuiced pomegranate seeds
- salt
- olive oil
- saffron or tumeric
- basmati rice
- lemon juice
- brown sugar
- water
- salt
- cinnamon
- olive oil
- walnut pieces
- brown sugar
- rice vinegar
- chile paste with garlic
- olive oil
- olive oil
- black pepper
- kosher salt
- pine nuts
- dried pasta
- kosher salt
- black pepper
- container cottage cheese
- eggs
- vegetable oil
- envelope dry onion soup mix
- finely chopped walnuts
- cornflakes cereal
- chicken broth
- ground black pepper
- dried basil
- salt
- white sugar
- all-purpose flour
- chopped baby carrots
- chopped celery
- chopped onion
- butter
- buttermilk baking mix
- dried basil
- milk
- frozen mini cheddar and potato pierogies
- leftover meatloaf
- paprika
- Bisquick reduced-fat baking mix
- chicken pieces
Catfish, trout, haddock, thick sole fillets, or tilapia can be substituted for the cod. Stay away from very delicate fillets or thick, meaty fish such as swordfish or tuna. If some of the pieces have thin, tapered ends, tuck them under before breading to prevent them from overcooking and drying out. Generously coat the fish with the Melba crumbs, but do not pile them on or they will not adhere to the fish; there will be crumbs left over. Serve with Tartar Sauce, (see related recipe).
This recipe was published in our cookbook The Best Light Recipe.
- vegetable oil
- large egg whites
- Dijon mustard
- minced fresh thyme leaves
- garlic powder
- cayenne pepper
- Vegetable cooking spray
- Table salt and ground black pepper
Campanelli is a frilly trumpet-shaped pasta. If you cannot find it, fusilli works well. Take care not to overreduce the vinegar, or it will become bitter.
- table salt
- table salt
- campanelli
- balsamic vinegar
- extra-virgin olive oil
- ground black pepper
- red pepper flakes
- chopped fresh basil
- lemon juice
- shaved Pecorino Romano