Carmelized Endives

Renowned master Chef Scott Conant formally of exclusive L'Impero and Alto Restaurants in New York City carmelizes delicious endives and leeks, then serves it with jumbo shrimp. In 2005, the New York Times awarded Conant's restaurant L'Impero 3 stars.

From Series: Bikini Body

Healthy Eating Videos

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  Olive Oil Chicken Recipe

  Chef Scott Conant poaches chicken in olive oil for rich flavor with a light touch.

  
  
• 
  How to Cook Shrimp Saute

  Chef Tom Valenti whips up a simple saute that's light on fat but big on flavor.

  
  
• 
  Sea Bass Carpaccio

  Stay slim and trim with Chef Michael Romano's succulent slices of sea bass.

  
  
• 
  Pan Seared Scallops

  Rebecca Charles sears up a pan of light sea scallops with fresh roasted vegetables.

  
  
• 
  Striped Bass

  Chef Bill Telepan reels in a scrumptious striped bass that'll be easy on the waist line.

  
  
• 
  Swiss Chard Malfatti

  Chef Marco Canora takes the heavy pasta out of ravioli in this traditional dish.

  
  
• 
  Ceviche

  Perfect for summer, Aaron Sanchez creates a shrimp and scallops dish in citrus marinade.

  
  
• 
  Berry Gratin

  A dessert that won't hinder your bikini goal, Nick Malgieri brings plain berries alive with a rich and crunchy almond topping.

  
  
• 
  Sea Bass Filet

  Seafood for the bikini-clad sea-goer, Chef Rebecca Charles sautes a sea bass fillet with lobster broth and vegetables.

  
  
• 
  Slow Roast Salmon

  Chef Scott Conant nets a slow-roast wild salmon with a clam and mussel cucumber salad; low in carbs, high in taste.

  
  

Related Links

• Official site of Scott Conant
• Alto Restaurant
• L'impero Restaurant