This salad is nutrient and antioxidant-packed, with healthy doses of fiber, iron, potassium, vitamin C, and beta-carotene. It's a delicious side that's a cinch to prepare.
Jill Cooks Spinach Meatloaf from "The Essential New York Times Cookbook"
CHOW.com Senior Food Editor Jill Santopietro is not a huge fan of meatloaf, but she's game for giving the version from The Essential New York Times Cookbook a try. Here she makes it for the first time. You can find Jill's adapted version of the recipe here if you want to try making it yourself.
Basic Chocolate Mousse
Simultaneously rich and light, chocolate mousse just requires a little bit of finesse, and the freshest, best-quality ingredients (eggs, chocolate, and cream) you can procure. Be sure to chill your cream very well and get every speck of water out of the bowl and whisk you'll use for the egg whites, then use a light hand when folding in the whipped cream, and you'll have a perfectly fluffy and decadent dessert.
French Chocolate Macarons with Chocolate Ganache
No lie: macarons can be fairly finicky to make, in that they might spread into uneven shapes or form dark spots on their tops -- but even if they're not as beautiful as bakery specimens, they will still be delicious. The smooth chocolate ganache filling sandwiches the light, chewy-inside, delicately-crisp-outside chocolate macarons together, for a classic French dessert you shouldn't be afraid to try making.