Food Processor

This recipe took almost three weeks of trial and error before I perfected it. But the fantastic result was well worth the aggravation! With three kinds of chocolate for flavor—cocoa powder, cacao nibs, and chocolate chips—you won't miss the fat and sugar in the standard version of this most beloved cookie. Pour a glass of (skim) milk and get happy.

Season: June to August. I love the sweet, earthy flavor of beets and I hate to see it swamped in strong-tasting vinegar, as so often happens. This light preserve is quite a different proposition: roasting the young roots really concentrates their robust flavor, while the sharp pungency of horseradish adds a liveliness to the sweet beet. Serve this summery relish alongside smoked mackerel. It’s also fantastic in sandwiches with cold meats.

Yes, you are reading the ingredients list correctly: there are black beans in these brownies. You really have to taste the brownies to believe them. The beans add moisture and texture not to mention fiber and protein. These brownies have such a great fudgy texture because the cocoa powder and just a little espresso powder are the only dry ingredients (besides a bit of Truvia). For an extra jolt of chocolate flavor and about 15 more calories stir 1/4 cup dark chocolate covered cocoa nibs (such as Kopali Organics) into the batter just before pouring it into the pan. These brownies are even better the next day.

This Italian marinade and glaze is truly all-purpose. It can be used over roasted sweet peppers, marinated mushrooms, olives, or even pizza. If the sun-dried tomatoes feel brittle, refresh them by placing them in a nonreactive bowl, add 1 cup boiling water, and let them set until plump. The parsley and basil are interchangeable, so feel free to double up based on availability and preferences.

I don’t keep a lot in my freezer, but one thing you’ll always find there is a package of frozen peas. They’re sweet, they have a lovely green color, and when puréed they can satisfy a craving for a starchy food. If you’re not a big fan of peas, at least give this a try. I think it’s going to be your new favorite thing. I can’t resist eating it straight out of the bowl!

It's the watercress that makes this new riff on a classic greener—and zestier, too.

Swapping chickpeas for edamame gives your go-to party dip a new flavor twist—and a festive green hue—while still packing in plenty of filling fiber and protein.

No soiree is complete without a scrumptious dessert, and these low-cal treats are diet-approved, so dig in—twice!—without the guilt.

The crispy, cookie-like crust is incredible with the soft soufflé filling.

A hit of coffee and a blend of spices (cinnamon, cardamom, and two kinds of ginger) perk up this shortbread.

These pretty cookies are a cross between an almond horse shoe cookie and a Linzer cookie. Blackberry or apricot jam would also be delicious.

Curry powders vary in flavor and heat; begin with two tablespoons and add more according to your taste.

A whole side of salmon makes for a light, delicious—and impressive—main course.

To make baguette breadcrumbs, grind fresh slices, crust on, in a processor.

In many sweet-potato pies, the ginger and spices overwhelm the flavor of the potatoes. This version plays to the flavor of the tubers; a little spicy nuttiness from the gingersnap pecan crust just emphasizes the pie's luscious creaminess. It is perfectly normal for the surface of a custardy pie, like this one, to crack in the course of baking and cooling—the pie will taste no less delicious.