Notes about Recipes in this book

• Hearty beef stew

  • TrishaCP on November 01, 2016

    Don't make this unless you are comfortable with improvising to improve a recipe or you are a fan of bland. I picked this because I'm cooking for someone in the hospital and need to be careful about sodium and richness. But she needlessly skimps on things that would make the stew much tastier but still healthy, such as garlic (I added two cloves), herbs (I added thyme and rosemary), and spices (what does she think 1/4 tsp of paprika will really do?- I doubled it). I also threw in some mushrooms, and it was much better. On the plus size, the consistency was perfect, but that's because I ignored the cooking instructions for the veggies (they would have been mush had I added them as quickly as she wanted). Also, the recipe (at least in the e-book version) leaves out when you are supposed to add beef back to the pot (I added with the stock, which I changed to chicken and liked that sub).

• Stuffed cabbage with sweet-and-sour tomato sauce

  • Lindalib on October 18, 2014

    A bit on the fussy side to put together, plus there's a 2- hour baking time, so plan accordingly ( I didn't, so it was a late dunner for us), but, it was well worth the effort in the end. This was delicious and we will definitely be making this recipe again.

• Chicken Marsala

  • TrishaCP on December 14, 2014

    Anything made with Marsala wine tastes good to me, and I also love mushrooms, but the overall flavor was a little boring to make this a rave. Still good for a healthy weeknight meal, and would be a good choice if you have diners that are sensitive to stong flavors. (I would make it again with that in mind.)

  • stockholm28 on May 21, 2022

    This was pretty good for a lighter version of chicken marsala, but I did make a few adjustments. I added 2 cloves of garlic. I also added a tsp of balsamic at the end (like the David Lebovitz chicken marsala recipe).

• Honey-crisp oven-fried chicken

  • mharriman on November 23, 2024

    Adding honey to the traditional buttermilk and cornflake coating added just the right amount of sweetness for us. I didn't read the recipe beforehand and was surprised Krieger wanted hours of marinating in buttermilk. I let the chicken sit in buttermilk for 20 minutes, and everything adhered nicely. I have several variations of this buttermilk/ crumb topping recipe, and none require the chicken to sit in the buttermilk for any time. Maybe doing so imparts more of a buttermilk flavor? No matter. This turned out well as modified.

  • stockholm28 on February 10, 2026

    I substituted hot honey for the honey and soaked the chicken in the buttermilk for an hour. Good, lower calorie version of this dish.

• Sesame chicken with broccoli

  • SenseiHeidi on November 01, 2021

    Good flavor. Kids both ate it, used half amount of chilIi. If doubling recipe, when making the cooking sauce only use 2 cups chicken broth or it will be soup.

• Chocolate chunk cookies

  • deana_2tqvou on May 12, 2026

    A healthier cookie but not by much , Not a lot of chips per cookie probably because the cookie was trying to be healthier , but a couple cookies only ended up with 1 or 2 (or none) chocolate pieces.

• Rustic pear tart

  • Cathyschuh on September 24, 2021

    This was a great easy pull together dough, minimal prep but anticipate an hour of cook time. Made in a cast iron skillet with parchment

• Fine Cooking

  ...simple tips and tricks for boosting flavor without adding calories and saturated fat. Thanks to Ellie, now you can have your mac and cheese, banana pudding, and pancakes, and eat them, too.

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• Rozanne Gold

  As a registered dietician with a master’s degree in nutrition from Columbia University, Ellie brings formidable knowledge and expertise to her craft.

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