Featured Recipes

Roast Lemon Chicken with Potatoes

Roast Lemon Chicken with Potatoes

This recipe tastes like Spain to me. There's a bit of Italy or France, too, with versions of lemon chicken coming from almost every country around the Mediterranean. The best part is that it is super simple to make and the gravy is delicious sopped up with a bit of bread or roll.

Shrimp with Rice Noodles & Bok Choy

Shrimp with Rice Noodles and Bok Choy

Starting your dish with fresh stock is really easy. Place the vegetable peels, stems and shrimp shells in a pot with water and simmer for about 30 to 45 minutes. The stock offers a richness that water alone can't and you save the money you would spend on store bought stock.

This is a recipe that works better as you spice it up. The instructions are for a mild version, but if you like spicy food, add more red pepper flakes. For mild use 1/8 teaspoon and add 1/8 teaspoon for each degree of heat you like.

You can use chili oil for a more pervasive heat. Start with replacing 1 teaspoon of the sesame oil with a teaspoon of chili oil – and replace more if you like more heat.

Red Beans and Rice Risotto

Red Beans and Rice Risotto

I love red beans and rice and I love risotto. The former is a rich blend of rice, veggies and beans spiced just right. The latter is a subtle, creamy dish that cooks fast. This is the perfect blend of the two so you don't have to wait for Monday's all-day simmering to get your red beans.

Note that this doesn't contain added hot sauce. Take your bottle to the table with you and spice it up to your liking.

Other People are Reading

Dr. Tim Says....

Timothy S. Harlan, M.D.I have written about how I like to use butter in recipes. It enhances the flavor and texture of recipes in a way that few other ingredients can. Most of the time you don't need much, just a bit works wonders. A chef friend once commented that he believed it was easy for chefs to hide their sins by simply adding more fat and salt to a recipe. He would say, "You can make bad food taste better with more butter or salt, but it's better to just make great food with the right amount of ingredients." I believe that he's right and that measuring is key to great food.

So when I cook, I measure. This is also one of the simplest tips for reducing calories and eating healthy. The importance of measuring »

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Planning is the key to a healthy diet and a healthy weight, and The Dr. Gourmet Diet Plan makes eating well and eating healthy easy. Find out more!

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Zucchini SoupCoumadin (warfarin) Diet

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