The Essential EatingWell Cookbook

When chefs from your favourite cooking magazine get together to create a cookbook, you know it will be good. When they call it Essential, you know that this is truly one for the shelf next to the stove (for really easy access). This one is a keeper folks even if you aren't on a low carb or low fat diet. For most of us, a low carb or low fat diet is a fact of life but so depressing sometimes. The level of bland which is usually associated with a diet recipe can reach some pretty staggering heights. Never fear, the EatingWell team is to the rescue. Chock full of recipes (more than 350) this cookbook contains many which are easily identified for your dietary needs. Look for stars highlighting recipes for: "Healthy Weight" (recipe has reduced calories, carbohydrates, fats, saturated fats), "Lower Carbs" (recipe has 22 grams or less of carbohydrates per serving) "High Fiber" (recipe provides 5 grams or more of fiber per serving) Valuable just for this, the EatingWell team didn't stop there. Sprinkled liberally throughout the book are tips on everything from how to crush ice with a rolling pin to ingredient tips (what special ingredients are, where to find them and how best to use them etc.), cooking tips and more. For instance, did you know that baking cheesecake in a water bath will prevent cracking? They even created sample menus for all occassions. There was just one complaint I had with the book. The colour photos just look too good, I am now dying to try each of the ones pictured and just don't have the time to cook 15 pages worth of delectable dishes. Never fear I will make the time, with these pics staring at me how could I not? Enjoy this recipe from the Holiday Open House menu. Hot Artichoke Dip Cheesy, rich and delicious, this update of an entertaining classic delivers all the fabulous flavor with far less fat. Serve with Toasted Pita Crisps (page 47) or toasted slices of crusty whole-wheat bread.

• 2 14 ounce cans artichose hearts, rinsed
• 2 cups plus 2 tablesppons freshly grated Parmesan cheese
• 1/2 cup reduced-fat mayonnaise
• 2 cloves garlic, minced
• 2 teaspoons freshly grated lemon zest, preferably organic
• Cayenne pepper to taste
• Salt & freshly ground pepper to taste

Preheat oven to 400 F. Chop artichoke hearts in a food processor. Add 2 cups Parmesan, mayonnaise, garlic, lemon zest and cayenne; puree until smooth. Season with salt and pepper. Place in two gratin or shallow baking dishes ( 2 cup capacity). Sprinkle each dish with 1 tablespoon Parmesan. Bake the dip until golden on top and heated through, 10 to 20 minutes. Prep Time: 10 minutes Start to Finish: 20-30 minutes To Make Ahead: Prepare up to baking. Cover and refrigerate for up to 2 days. Ease of Preparation: Easy Makes about 2 2/3 cups Per Tablespoon: 31 Calories; 2 g Fat (1 g sat, 0 g mono); 3 mg Cholesterol; 3 g Carbohydrate; 2 g Protein; 1 g Fiber; 109 mg Sodium.