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At Commander’s Palace, McPhail serves this harvest-fruit cobbler sweetened with sugar-cane syrup produced by a local farmer, but pure maple syrup also works beautifully.
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This colorful trio of beans is low in fat and full of protein.
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Put this salad together in the morning and let it marinate until lunchtime.
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A tasty and price-conscious lunch. This is a homemade version of those expensive rice bowls sold in the frozen-food section.
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In this updated salad, dried blueberries add nutrients and flavor, and using buttermilk in the dressing keeps fat and calories down.
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You can assemble these in no time and take them along to munch on before class.
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The unique red-pepper rouille adds rich flavor without overpowering the fish.
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This dish is simple to put together. Just pop it into the oven, and the kitchen smells wonderful while it cooks.
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Bright green basil vinaigrette offers a surprising burst of color and flavor to this late-summer favorite.