Photo by Christopher TestaniBy Christine Muhlke, Bon Appétit
A great restaurant meal is often followed by a butter-induced stupor. With flavor comes fat. Or does it?
At Rouge Tomate in Manhattan, the six-course tasting menu clocks in at just 1,000 calories. The place evokes Michelin stars (it has one), not yoga mats. The food is sophisticated, the decor modern, the clientele stylish. How can food this good actually be good for you? Here, chef Jeremy Bearman and in-house registered dietician Kristy Lambrou share their secrets.
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The better the fruit and vegetables you use, the less butter, salt, and sugar you'll need. great peak-season produce requires little embellishment.
"Greek yogurt is a miracle," Lambrou says. "It has the thickness of creme fraiche, but half the natural sugars and twice the protein of regular yogurt." Bearman uses it in place of cream or creme fraiche in dressings, chilled soups, andRead More »from 5 Secrets Behind Healthy (But Tasty) Restaurant Food