Author name: Sophia W. Whitman

Home › Recipes & Guides › Everyday recipes A proper New England chowder is built on two things that are almost pure fat: the bacon or salt pork that starts the pan, and the double cream that finishes it. Between them they account for most of the roughly 20 g of fat in a standard

Home › Recipes & Guides › Everyday recipes Mashed potato is one of the few dishes where the butter is doing almost nothing you cannot get another way. A classic recipe takes 100 g of butter and 150 ml of double cream into a kilo of potatoes — about 22 g of fat a serving

Home › Recipes & Guides › Everyday recipes Low-Fat Stuffing: 4 g of Fat a Serving, Still Moist Inside and Crisp on Top Traditional stuffing starts with a stick of butter and goes on from there. Add pork sausage meat and you are at 20–22 g of fat a serving before anything else reaches the

Home › Recipes & Guides › Everyday recipes Low-Fat Green Bean Casserole: 4 g of Fat a Serving, Topping Still Crunchy The version most of us grew up with is built on two tins: condensed cream of mushroom soup and fried onions. Between them they put 14–16 g of fat on every plate, and almost

Home › Recipes & Guides › Everyday recipes Low-Fat Mushroom Risotto Risotto has a reputation as a rich dish, and the reputation is earned twice: once at the start, when the onion and rice go into a generous knob of butter, and once at the end, during the mantecatura, when cold butter and a fistful

Home › Recipes & Guides › Everyday recipes Low-Fat Chicken and Dumplings Chicken and dumplings carries its fat in two separate places, and most lightened-up versions only find one of them. The broth is usually built on a roux — butter and flour cooked together — and the dumplings are usually biscuit dough, which means

Home › Recipes & Guides › Everyday recipes Low-Fat Pumpkin Soup: 3 g of Fat a Serving, Still Velvety Most pumpkin soup recipes solve the same problem the same way. The squash is sweated in butter, simmered in stock, blended, and then finished with a generous pour of double cream, because without it the soup

Home › Recipes & Guides › Everyday recipes Low-Fat Crustless Quiche: 4 g of Fat a Serving, Still Sets Firm A quiche is two rich things stacked on top of each other. The shell is flour held together with butter; the filling is eggs held together with cream. Between them, a generous slice of the

Home › Recipes & Guides › Everyday recipes Low-Fat Apple Crisp: 3 g of Fat a Serving, Topping Still Crunchy A standard apple crisp topping is oats, flour, sugar and most of a stick of butter. The butter is the whole problem and also the whole point: it is around 100 grams of pure fat

Home › Recipes & Guides › Everyday recipes Low-Fat Beef Stew: 6 g of Fat a Serving, Still Rich and Thick A good beef stew tastes like it was cooked in fat, because usually it was. The classic method browns marbled chuck in oil, then stirs flour into that oil to make a roux, and