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Fried Chicken with Almond "Breading"

Believe it or not, it's not the oil used for frying that's killing you; instead, it's old oil that's turned into trans fats, plus the breading made from flour. Here's my version of the juiciest, most flavorful fried chicken you've ever tasted.

California Pizza

Carrot juice in the crust (which gives it an appealing golden color) and shredded carrots in the tomato sauce (which give it a chunkier texture) are the "secret ingredients" in this carotene-rich pizza.

Cranberry Upside-Down Cornbread

This moist and tender cornbread, topped with a layer of lightly sweetened fresh cranberry sauce, is not too sweet--perfect for breakfast. Don't be alarmed if some of the cranberry topping sticks to the pan when inverted, simply spoon it out and spread on top of the cornbread--no one will be the wiser.

Grilled Pineapple with Maple Cream

If it seems like a lot of trouble to trim a fresh pineapple for this dessert, try to find already cored and sliced fresh pineapple in the supermarket.

Asparagus Vinaigrette

This Asian-inspired vinaigrette works equally well with green beans, sugar snap peas, or snow peas.

Mango Sunrise Parfaits

In French, parfait means perfect, which is a perfect description of this colorful mango and raspberry dessert. The smooth, silken textures of the mango, raspberry, and vanilla-flavored yogurt layers make every spoonful heavenly. If you do not have parfait glasses, serve in wineglasses. Although you can strain the seeds out of the pureed raspberries, you will be missing out on some good fiber.

Chick-Pea, Bean & Tomato Curry

Many curries, especially those from Southeast Asian, are made with coconut milk as a base. Unfortunately, coconut milk is exceptionally high in saturated fat. So, for a more healthful alternative, we used evaporated milk with a little bit of coconut extract. Serve this meatless curry over basmati rice.

Shallot, Mustard & Flaxseed Oil Dressing

Flaxseed oil is more ordinarily thought of in connection with health-food supplements than with cooking. Yet this rich source of alpha-linolenic acid (a type of omega-3 fatty acid) has a deep, nutty flavor that is delicious in a salad dressing. If you don’t have flaxseed oil, you can still make a reasonable facsimile of this dressing by using 5 teaspoons extra-virgin olive oil and 1 teaspoon dark sesame oil. Keep this dressing on hand for tossing with steamed vegetables, drizzling on tomatoes, or for any occasion when you would use a vinaigrette.

Two-Pea Sauté

Shallots have a delicate flavor caught somewhere between onion and garlic, but subtler than either. Shallots always add a nice touch to dishes, but they can be hard to find, difficult to peel, expensive, or all three. If you’d prefer not to use a shallot here, use 1 scallion, thinly sliced.