Cookbooks

SECRET INGREDIENT A tangy marinade sweetened with apple juice instead of sugar does double-duty when reduced to a sauce for grilled steak. In addition to Worcestershire sauce, mustard, and hot sauce, the marinade is further enlivened by an optional splash of whiskey.

GOOD TO KNOW When only a grilled steak will do, choose a leaner cut like top blade over more marbled porterhouse or rib-eye. Blade steaks have a rich flavor and are very tender; tri tip, sirloin, and strip steaks also take well to grilling without marinating. If only larger steaks are available, purchase fewer and cut them into six-ounce servings, for portion control.

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.

GOOD TO KNOW Kebabs are a good way to incorporate vegetables into from-the-grill dinners. They also allow you to use a small amount of a high-fat food, such as the chorizo in the pork kebabs, to maximum effect. If using wooden skewers, soak them in water for thirty minutes before grilling.

FLAVOR BOOSTER Although the crimson glaze contains only a few ingredients, it tastes surprisingly rich, thanks to molasses and tart pomegranate juice. Here the pork is served with couscous and a salad of Bibb lettuce, celery, and parsley.

FLAVOR BOOSTER Toasted sesame oil, used in many Asian dishes, has a robust and nutty taste. Combined with rice vinegar, lime juice, garlic, and red-pepper flakes, it multitasks in this recipe as both marinade and salad dressing.

GOOD TO KNOW Kebabs are a good way to incorporate vegetables into from-the-grill dinners. They also allow you to use a small amount of a high-fat food, such as the chorizo in the pork kebabs, to maximum effect. If using wooden skewers, soak them in water for thirty minutes before grilling.

GOOD TO KNOW Lamb needs few additional ingredients to make it flavorful. In this recipe, the meat is rubbed with salt, pepper, and olive oil, then studded with garlic slivers before being roasted. A sauce made from fresh mint is a vibrant alternative to the traditional mint jelly as an accompaniment. Serve the lamb with roasted new pototoes and a sprig of watercress.

GOOD TO KNOW Kebabs are a good way to incorporate vegetables into from-the-grill dinners. They also allow you to use a small amount of a high-fat food, such as the chorizo in the pork kebabs, to maximum effect. If using wooden skewers, soak them in water for thirty minutes before grilling.

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 In this recipe, the steak and vegetables are cooked on the stove, with just one tablespoon of oil for the whole dish. Because flank steak is one of the leanest cuts of beef, be careful not to overcook it, and slice the meat thinly against the grain for the most tender results.

GOOD TO KNOW When planning meals with calorie and fat counts in mind, balance higher-fat proteins with low-fat sides, so the totals still fall within the target range. Here, simply seasoned pork chops—grilled on the bone for flavor and tenderness—are served with a spicy-sweet relish made from peaches, red onion, honey, and lemon juice. The relish is far better tasting and healthier than store-bought barbecue sauces.

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 The full-flavored traditional Mexican sauce called mole is made from dried chile, garlic, tomatoes, chocolate, and spices. Serve the leftover sauce with pork or use it to make enchiladas. Here, a salad of romaine and radish plus rice flecked with scallion completes the meal.

GOOD TO KNOW Often served raw in salads, peppery arugula can also be heated briefly until wilted, just like spinach. It pairs nicely not only with shrimp, as in this quick sauté, but also with chicken, steak, and sharp cheeses, such as Parmesan and Pecorino Romano.

FLAVOR BOOSTERS This one-dish meal is a great example of how the bright notes of lemon (zest and juice) and parsley can help reduce the need for unwanted fat. The recipe is very adaptable; if you have other vegetables such as fresh spinach or snap peas on hand, add them to the couscous at the end. You can also substitute the leg and thigh meat from a rotisserie chicken.