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Opt for sustainable, healthy beans in honor of Earth Day

Recipes / Wolfgang Puck /

So much of my cooking revolves around the seasons and the fresh vegetables and fruits my team and I find at farmers' markets. We frequent so many of them, from those practically in my backyard, like the renowned Santa Monica Farmers' Market, to the stand on the northern San Diego County family farm run by three generations of the Chinos, who ...Read more

Meaning of a Medal

We have now reached the meat of the wine competition season, with several majors -- Sunset Magazine, Los Angeles International, Critics Challenge and San Francisco International -- on the horizon in the coming weeks.

Thousands of wines will be put before wine professionals for evaluation, and thousands will be honored with some type of award....Read more

Get Healthy With...Canned Foods?

Recipes / Variety Menu /

Environmental Nutrition

Canned foods -- fruits, vegetables and beans -- are the ultimate convenience foods; they're nutritious, available year-round and economical. Yet, surveys show they are misunderstood and not considered healthful choices.

Historically, canning was developed to preserve ...Read more

Seriously Simple: Apricot lamb chops adapted from 'The Great Cook'

Recipes / Variety Menu /

James Briscione's new book, "The Great Cook" (Oxmoor House, 2015), has a clever way of delivering recipes. Each one is a basic with a photo of all the ingredients needed. Once that is mastered, the cook can elevate the same dish with different sauces and spices. This is a book for a beginner who can build confidence with trying each new recipe ...Read more

EatingWell: Cook chicken cacciatore in half the time

Recipes / Variety Menu /

This version of the classic Italian recipe, chicken cacciatore, is done in half the time of most traditional versions, but is still full of rich flavor thanks to plenty of mushrooms, tomatoes and herbs.

Quick Chicken Cacciatore

Makes 4 servings

Active Time: 40 minutes

Total Time: 40 minutes

1/4 cup all-purpose flour

2 8-ounce boneless, ...Read more

Don't Throw Away Wilted Greens Just Yet

Recipes / Variety Menu /

Bags of organic arugula at the store always tempt me. "Buy me!" they say, "Eat salad for a week; it'll be great!" Of course, after three or four days, the bag is half full and the contents start to look rather wilted and sad. Then comes regret. Why did I buy that bag in the first ...Read more

The Kitchn: Spice up your rice with edamame and ginger

Recipes / Variety Menu /

I struggled for years with cooking a simple pot of rice. Even after culinary school, where teachers practically drilled the water-to-rice ratio into our brains, mine still came out crispy, crunchy, mushy or burnt. Thankfully, a friend pointed me to Alton Brown's recipe for red beans and rice...Read more

Pea shoots: a quick fix for the home cook

Recipes / Variety Menu /

Pea shoots, a newer ingredient showing up in farmers' markets across America, have long been prominent in other cultures, like Asian cuisine. With tendrils in the shape of curly-cues and leaves soft like potherbs, watery-stemmed pea shoots ensure the promise of spring peas to come.

Offering the flavor of peas, their edible shoots are almost ...Read more

Yogurt with Fruit and Nuts

Recipes / Recipes by Zola /

Oh, but Wait! You CAN Maintain Your Weight!
Tips for preventing the yo-yo dieting cycle

You’ve lost a nice chunk of weight. Congratulations! Trouble is most folks just gain it back – and then some. There are tasty ways to prevent weight gain. Make a few minor adjustments and you’re on your way to maintaining your weight loss...Read more

Cook's Corner: Miami restaurant owner remembers popular Chocolate Mess dessert

Recipes / Variety Menu /

Jim Angleton, who put his stamp on some of South Florida's best-loved homespun restaurants like Jimmy's Eastside Diner, The Ranch House, Smitty's and Neighbors, wanted to share a variation on tsoureki, the Greek Easter bread that I recently featured.

The recipe I use calls for mahlepi, a spice with citrusy flavor. Angleton, however, flavors his...Read more

Toasting great toast, fiery mayo and hip dips

Recipes / Variety Menu /


Jill Donenfeld loves toast so much she wrote "Better on Toast: Happiness on a Slice of Bread -- 70 Irresistible Recipes" (William Morrow, $27.50). It's a whimsical love story packed with sweet, savory, spicy ideas. Toasts range from simple to substantial. She tops ricotta with fresh strawberries and balsamic reduction (or ...Read more

Tidbits: Shake 'N Bake and Philadelphia Cream Cheese

Recipes / Variety Menu /


Mr. Tidbit hadn't thought of it this way before, but our nation's supermarket shoppers might be divided, theoretically, into two groups: those who know that there are seven kinds of Shake 'N Bake, and those who know what panko is. And now those two great streams of humanity are joined in one amazing product: Seasoned Panko ...Read more

Recipe Finder: Chili mac

Recipes / Healthy Recipes /

Patty Wolfe of Boise, Idaho, was in search of a recipe for a chili like the one her mother made for dinner when she was growing up in Indiana. She thinks her mother got the recipe from an aunt who lived in Texas and recalled that it had elbow macaroni, cheese, kidney beans and chili powder in it -- more like a cross between chili and macaroni ...Read more

You can't go wrong with pinot grigio (and these 9 to try)

Recipes / All About Wine /

True story: I was treating my wife's 20-something nieces to dinner one night in an expensive restaurant, where the wine list started at $30 and went up like a rocket. The young women were up to drinking some wine in the happy family setting, and I could see they knew little about it and were not going to pay much attention to what they drank.

...Read more

Savor Sides that Seamlessly Switch Identities

Recipes / After-Work Gourmet /

Usually entrees are not only the stars of meals, but of leftovers the next day, too. Don't shun your sides, though. In fact, they often can do double-duty and easily transform into the centerpiece of an entirely new meal.

When you are dealing with vegetable-based side dishes, the news gets even better. You can energize a main dish with the ...Read more

Soy myths exposed

Recipes / Variety Menu /

Environmental Nutrition

Plenty of myths surround soy, from causing breast cancer to feminizing men. But what does the science say? Since 1990, more than 10,000 peer-reviewed studies have been conducted on soy, a food consumed worldwide in many forms over the centuries. The evidence indicates ...Read more

Eggplant is an ideal vegetable to bridge the seasons

Recipes / Wolfgang Puck /

You hear a lot of talk from chefs, restaurant chains, food writers and food stores these days about the importance of cooking and serving fresh, seasonal ingredients. But walk through most supermarkets and you might think that there's only one perpetual season. Thanks to modern shipping and advanced agricultural techniques, you can find almost ...Read more

Power of Suggestion

The power of suggestion is not to be dismissed as a reason to zero in on a specific type of wine.

Wine merchants frequently use POS to enhance their point-of-sale promotions. Such was the case recently as I meandered through the wine section of a gourmet grocery in my neighborhood. There I discovered a stunning display of rose wines, from ...Read more

Seriously Simple: Orecchiette with Peas, Salmon and Ricotta

Recipes / Variety Menu /

Springtime signals the peak season for fresh peas. I love to use them in dishes that show off their unique taste. Pasta is a perfect backdrop that allows the delicate, slightly sweet flavor to shine through.

If you can find fresh peas already, shelled that's the way to go. If they aren't available you can also use frozen petit pois, one of the ...Read more

EatingWell: Green Eggs & Ham Frittata

Recipes / Variety Menu /

Our version of green eggs and ham is full of spinach, leeks and dill, along with ham and havarti cheese. Serve with: Roasted red potatoes or hash browns.

Makes: 6 servings

Active Time: 30 minutes

Total Time: 30 minutes

8 large eggs

1 1/2 teaspoons dried dill

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons extra-virgin ...Read more