American

A BUCKLE IS AN AMERICAN COFFEE CAKE, and this sweet and moist version is a nice departure from muffins. Use fresh, juicy blueberries in the summer for a true blueberry flavor.

SNICKERDOODLE IS ANOTHER NAME FOR a vanilla butter cookie covered in cinnamon sugar. Light and soft in texture, they’re simple to make. Cut them into shapes, such as triangles, before baking and dip the pieces in melted chocolate once they’re cool for a fun dessert. They also make the perfect cookie for ice cream sandwiches. (See photograph on page 174.)

SWEET, SALTY OYSTERS AND SPICY SAUSAGE are the stars of this classic American stuffing. This is great for Thanksgiving and perfect with most meat or poultry dishes.

Pacific Northwesterners love their blueberries. From July to September, cartons of fresh blueberries fill the grocery stores and farmer’s markets. The most prized is the wild Mt. Rainier blueberry, which grows in the foothills of the Cascade Mountains in Washington State, but farms all over Oregon and Washington grow the bright blue fruit. Use fresh blueberries to make the sauce only if they’re in season; otherwise, use frozen wild blueberries. The sweetness of the blueberries is a stark contrast to savory flavors, and when drizzled over meat or fish, the sauce takes on another level of richness.

WHILE THE NAME MAY SOUND FANCY, this is really a very simple dish, a sashimi salad brightened with freshly squeezed lime juice. Inspired by the Hawaiian fish dish, the addition of avocado acts as a color and texture counterpoint. The salmon should be frozen for at least 24 hours to kill any parasites that might be in the fish; it’s also much easier to cut the fish while it’s still partially frozen.

This was the first recipe we came up with for Beecher’s. It was created specifically for the mac and cheese, but then we realized we could use the sauce in all sorts of dishes: Mix it with a little white wine for a rich fondue sauce, spoon it over poached eggs (see Poached Eggs with Cheese Sauce, page 214), or pour it over steamed broccoli for an easy veggie dish. You can experiment with other leftover cheeses to create new flavor combinations.

COBB SALAD IS A LUNCHTIME STAPLE, and when a few new ingredients such as crab, crispy prosciutto, and lime-jalapeño dressing are thrown in the mix, the classic just gets better. The Curried Crab Lumps can be made one day in advance and kept in the refrigerator.

THIS IS A PASTA & CO RECIPE that’s been a customer favorite for years. Inspired by the classic Southern ingredient black-eyed peas, this healthy salad has the sharp flavor of mustard greens, while fresh tarragon adds an extra zing. For a heartier salad, add a few slices of leftover grilled, roasted, or poached chicken.

TRADITIONAL ICEBERG WEDGE SALADS arrive smothered in heavy blue cheese dressing. Our version has a lighter dressing, thanks to rice vinegar and lemon, but still maintains that tangy blue cheese flavor.

WHY IT’S LIGHT How do you trim the fat and calories from a beloved salad? Scale back on the bacon, use only the whites of hard-cooked eggs, and make the dressing with low-fat buttermilk and light mayonnaise. Then, fold a modest amount of blue cheese into the dressing, instead of crumbling it over the salad.

WHY IT’S LIGHT Many versions of North Carolina pulled pork are made with pork shoulder, but this one uses tenderloin for less fat. Use light or dark brown sugar depending on your taste preference; dark offers a more pronounced molasses flavor. Plenty of light cabbage slaw on top brings the sandwich into balance.

WHY IT’S LIGHT Just three-quarters of a pound of beef serves four as a main course when rolled around a filling of peppers and cheese and accompanied by a leafy salad. This dish is just as delicious (and even leaner) with chicken or turkey cutlets instead of beef.

WHY IT’S LIGHT This low-calorie Tex-Mex meal uses top round steak, a very lean cut of beef; you can also use other lean cuts such as eye of round or top sirloin. Corn tortillas have fewer calories and more nutrients than flour tortillas.

WHY IT’S LIGHT For a shore dinner you can make anywhere, wrap shrimp, cod, pototoes, and corn in “hobo packs” and cook them on the grill. The food steams inside, with only a half tablespoon butter per serving.

GOOD TO KNOW You won’t miss the chicken in this meat-free version of the Southwestern favorite; black beans provide plenty of protein. Store-bought tortilla chips make a time-saving alternative to crisping the tortillas yourself; the chips soften in the soup, adding more heft. Save some chips for crumbling over the servings, and hold off on the cheese, sour cream, and other high-fat toppings.

WHY IT’S LIGHT To produce onion rings that are wonderfully crisp and not at all greasy, bake them instead of deep-frying. Preheating the oiled baking sheet before adding the onion slices helps ensure a crunchy outer coat, as do crushed cornflakes in the batter.

WHY IT’S LIGHT In this version of a Southern staple, the grits are enriched with a little butter, but no cheese. The shrimp are cooked in a quick tomato sauce seasoned with smoky bacon, onion, and hot sauce.

WHY IT’S LIGHT This rendition of a Tex-Mex favorite uses lean chicken breasts, corn tortillas, and just enough Monterey Jack cheese to create a luscious topping. The gentle, moist heat of pan steaming keeps the chicken breasts juicy and tender without any oil.

WHY IT’S LIGHT Made with lean sirloin, and studded with chopped carrots, celery, and onion, this meatloaf is just as delicious as the diner classic, but better for you. The meat mixture is bound with an egg white, not the whole egg, as well as the flaky Japanese breadcrumbs known as panko. Even the potatoes are lighter, since they are mashed with low-fat buttermilk (rather than butter, cream, or whole milk).

WHY IT’S LIGHT Baking the lightly breaded pieces on a wire rack results in “fried” chicken that is lower in fat and calories; removing the skin before cooking also helps. For spicier chicken, add a few drops of hot sauce to the buttermilk marinade.