[FatNewsBot]

Savor supper’s flavors without the higher fat (Northwest Herald)

Let’s face it, when it comes to ground meat, fat adds flavor. But cutting fat doesn’t have to condemn a dish to tastelessness. Preserving the rich and savory notes in light versions of traditionally fatty dishes is all a matter of knowing which meat is best for a given recipe and how to prepare it.

published Wed, 04 Apr 2007 06:26:24 GMT

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