The trick with nonstick cookware is to really let it do its thing. Maybe your instinct is to slosh a tablespoon or two of oil or butter into that pan or pot, but properly constructed nonstick truly doesn’t need the extra fat. So consider skipping it, being healthy like you promised yourself you would be in 2019. Here are nine delicious, health-conscious recipes to help you down that path.
Eggs, naturally, had to make this list. Nonstick is a dream not only for minimizing their mess, but for turning out gorgeous frittatas, scrambles and other eggy creations. Take this turbocharged-with-veggies frittata, for example. A full pound of broccoli is an excellent source of vitamin C, or you can use whatever steamed or blanched vegetable you fancy today. (Frittatas are a smart way to empty the crisper.) Comté, a nutty French cheese, keeps this from tasting too good-for-you.
One nonstick fry pan is the key to this gorgeous halibut and asparagus dish. Each element is sautéed separately, keeping flavors distinct and bright. Dill, parsley, sliced and juiced lemon, and toasted pine nuts contribute freshness and crunchiness to the finished plate, which is pretty enough to serve to company.
Have you gotten on the buckwheat flour train yet? Its fans say it’s an extraordinarily tasty alternative to white and whole wheat flour, with a delicate nuttiness. These pancakes showcase it at its best, with low-fat buttermilk chipping in to keep the batter moist and not too dense. Blueberries are, of course, the best topping (after pure maple syrup).
When was the last time you had a fantastic rendition of tapas standby tortilla Española? If it’s been a minute, it’s time you refresh your memory of how tasty it can be. And sometimes your best option is going to be to make your own. Since you have to flip the whole tortilla a couple of times, a good nonstick 12″ skillet is an important part of this recipe, which combines egg, potatoes, onion, Jack cheese and smoky pimentón. This is one of the tastiest brunch dishes you can make for a crowd.
Whether you’re “dry-frying” tofu or pulling together an easy, breezy scramble, nonstick is often an excellent way to keep tofu from sticking to the skillet. Though this recipe doesn’t specify the type of pan, try nonstick, and experiment with dialing down the amount of oil you use. We love the sheer variety of elements in this dish, from the bright corn and green onions to the earthy soy sauce and mushrooms. Ginger, curry powder and lime juice give the final product an eclectic Indian-meets-Chinese cuisine vibe that really works.
Wheat berries are simply whole grains of wheat that, when cooked, have a chewy bite and subtly nutty flavor. Combining the fiber-packed grains with wintry vegetables like parsnips and butternut squash is a great way to showcase their flavor, as in this recipe. Try using a nonstick pan and see if you can’t tone down the amount of oil the recipe requires by just a touch.
Another example of buckwheat flour stealing the spotlight, these crepes mingle French influence and Southwestern ingredients to delightful effect. Roasted poblano peppers, fresh corn and creamy cotija (a crumbly Mexican cheese) are the stars of this particular show. Combined in their delicate buckwheat shell, they’re the savory sister to pancakes you didn’t realize you needed in your life. (Tip: Roast the peppers in advance, then serve these to guests as a show-stopping lunch.)
Cooking a perfect omelet is often the test classical French chefs give potential understudies, and no wonder: A properly made one is divine. A top-notch small nonstick fry pan is crucial for making this lovely omelet recipe. Buttery fava beans, creamy ricotta and a full quarter cup of fresh basil lend the classic breakfast dish a midday appeal. Topped with a bounty of fresh greens, it’s almost more salad than omelet.
If you’re anything like us, any time you eat fish tacos you wonder why you don’t eat more of them. Use them as a bed for whatever mix of cheese, cooked beans and fresh vegetables you have in the refrigerator. Swap out sour cream for yogurt, if you’re lacking the former. Use red chile flakes if you don’t have fresh peppers. The sky’s the limit in terms of flexibility, and a good nonstick grill pan is just the thing to help you get Baja flavors even in Vermont in the dead of winter. Shake up some margaritas, don’t look at the snow outside, and see if you can’t hear the ocean.