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
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
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
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
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
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
As spring slowly arrived in Maine and the snow stubbornly retreated, I pushed back the compost covering my rhubarb patch that has been growing for as long as I can remember. With the spring rain, it will grow at lightning speed and keep growing as I madly pull at it to make many ...Read more
Flank steak is a fairly popular cut of beef, and for good reason -- it's flavorful, inexpensive and incredibly versatile. Unfortunately I've had my fair share of tough ones over the years; the lean meat almost seems to overcook if you just look at it the wrong way. Thankfully, this recipe ...Read more
Fries don't really come to mind when you think about eating healthy, but these are baked in the oven and served with a light, yet creamy, garlic dip. Plus, they're loaded with big flavor from a spice that's having a moment right now.
I recently tried a similar dish at Semiramis, a Lebanese ...Read more
People are always asking me what the consequences are if they cheat on a diet. I always answer the same way.
There are some minor cheats you can make on a diet without putting yourself in the penalty box.
There are other things you can do to cheat on a diet that can have lasting effects and might even sabotage you altogether. The ...Read more