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Cook's Corner: New 'Books of Pies' is filled with blue-ribbon dessert recipes

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I'm a road-tripper.

I love meandering, traveling byways instead of highways and always braking for food finds.

I love diners -- the more shine and neon, the better -- and country cafes and roadside smokers.

Some of my best travel memories revolve around picking wild blueberries in Maine, or taking the perfect bite of melting peach ice cream ...Read more

Hot stuff: Lemonade-margarita mix, chili-spiced garnish

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Here's an antidote to dull margarita mixes: a new Tart & Spicy Jalapeno Lemonade & Margarita Mix by Urban Accents. Blend the powdered mix with water, then serve over ice on its own or tequila-spiked. We found the delayed fire of both options deliciously refreshing. Adjust mix-tequila proportions as you like; the package ...Read more

Tidbits: Stouffer's and Healthy Choice lines expanding

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Stouffer's has added a line of frozen dinners called Fit Kitchen: six choices including Cilantro Lime Chicken and Bourbon Steak.

Each package prominently displays within a wide black stripe the item's rather high protein content, as well as the "Fit Kitchen" lettering in white and a gray that resembles stainless steel. Mr. ...Read more

Environmental Nutrition: Ridding meat of antibiotics

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Environmental Nutrition

Antibiotic resistance is a serious public health issue. It can limit your treatment options when you're sick, raise your healthcare costs and increase the number, severity and duration of some infections. Today there is evidence and consensus among scientific and ...Read more

Seriously Simple: A new twist on pasta salad: Asian style

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Pasta salads have traveled a long way from mayonnaise-dressed macaroni salad. In the last few decades, pasta salads have become colorful and fresh, featuring vinaigrettes and an array of seasonal vegetables, cheeses, meats, poultry and seafood to help them sparkle. You'll find pasta varieties now include whole wheat, egg, cellophane, soba, ...Read more

EatingWell: A healthier 'spaghetti'

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With this spaghetti squash and meatballs recipe, you can reduce the carbohydrates and increase the vegetable servings by skipping pasta and serving the Italian-seasoned turkey meatballs and quick, homemade marinara sauce over thin strands of cooked spaghetti squash instead. Cooking the squash first in the microwave and then in a skillet, to cook...Read more

One for the Table: The bright flavors of the Mediterranean

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Rosemary and garlic are traditionally used in Greek and Italian cooking, and I can't imagine not using them both when marinating meats, particularly lamb. The woody perfume of the rosemary permeates the meat, creating earthy flavor. Greek cuisine also utilizes lemons to add ...Read more

The Kitchn: Rhubarb Syrup

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While many people make pie, there are many other things you can create with rhubarb: relishes, chutneys, compotes, sauces - both sweet and savory - ice cream and sorbets. The list is endless, but one of my favorite things to make when rhubarb is plentiful is this lovely, pink-hued syrup.

...Read more

The Kitchn: A healthy take on 'crab rangoon'

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These baked veggie wontons are so quick and versatile that you'll never have to scramble for a vegetarian party appetizer again. I even added cream cheese for a veggie-spin on crab Rangoon, because we all need a little rich and creamy in our lives every now and then, right?

Up until a ...Read more

Environmental Nutrition: Plant waters make a splash

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Environmental Nutrition

With experts cautioning that sugar is a cause of obesity and chronic disease, combined with the trend towards all things "natural," it's no surprise that consumers are turning to plant waters, such as coconut, maple and birch water. These waters appeal to our desire ...Read more

Seriously Simple: Minced chicken in lettuce cups is easy for lunch or dinner

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Years ago I was invited to Hong Kong to attend a food festival, and we visited many historical spots and restaurants. One memorable meal began with lettuce cups filled with minced pigeon. I loved it. Since pigeon (squab) isn't easy to find and is very expensive, I decided to reinvent that taste memory with minced chicken. It has also become a ...Read more

EatingWell: Skillet Gnocchi with Chard and White Beans

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In this one-skillet supper, we toss dark leafy greens, diced tomatoes and white beans with gnocchi and top it all with gooey mozzarella. Serve with a mixed green salad with vinaigrette.

Skillet Gnocchi with Chard and White Beans

Makes 6 servings

Active Time: 30 minutes

Total Time: 30 minutes

1 tablespoon plus 1 teaspoon extra-virgin olive ...Read more

One for the Table: Spring Greens and Fiddlehead Salad

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These curlicue-shaped fiddlehead greens are a specialty of the forest. They are actually fern fronds. Fiddleheads have such a short season since they're picked before the ferns have a chance to unfurl their fronds. They're definitely a specialty that you'll only see sold in farmers...Read more

The Kitchn: Dubliner Cheese and Tomato Stuffed Chicken

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I usually make this with reduced fat Dubliner cheese, which melts beautifully and gives the same gooey, rich cheesiness with fewer calories and less saturated fat. You can use chicken thighs (cooked to 170 F) instead of chicken breasts, which reheat better because they are not quite as lean....Read more

Pea "Hummus" with Focaccia Crostini

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In my recent travels to Brazil, I experienced some of the freshest, juiciest, sexiest ingredients I've ever come across. The mangoes made me question whether I'd ever truly tasted a mango before. The hearts of palm melted in my mouth like none I've ever bitten into. Tucupi, extracted from a manioc root in the Amazon jungle, made my taste buds go...Read more

Tidbits: Uncle Ben's rice, Häagen-Dazs ice cream

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Mr. Tidbit vaguely remembers first noticing a few months ago that Uncle Ben's was selling basmati rice and jasmine rice, and marveling at how foods that once were considered exotic are now turning up as brand-name staples. Apparently he immediately forgot this deeply insightful moment, as he never added the Uncle Ben's ...Read more

Cook's Corner: Caribbean-style jerk burger heats up grilling season

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Weber surveyed grill enthusiasts to ask what they're looking for and found that:

-- 50 percent are looking for a splash of color to accent their grills. Black is still classic (30 percent), stainless steel is waning (23 percent) followed by red/brick red (18 percent) and blue (14 percent).

-- The desire for color is even greater among grillers...Read more

Environmental Nutrition: Fight cancer with fiber

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Environmental Nutrition

Fitting fiber into your diet is a cancer-preventive strategy. Fiber most clearly protects against colorectal cancer (risk drops 10 percent for each 10-gram increase in fiber). Analysis combining 16 population studies also links higher fiber with lower breast cancer ...Read more

Seriously Simple: Potato salad two ways

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At a national potato salad contest I judged last summer, every entrant claimed to have the "best" recipe. After sampling more varieties than I can remember, I came to the obvious conclusion that taste is truly a matter of personal opinion.

I couldn't enter either of my potato salads into that contest but I still think either of these "coulda ...Read more

EatingWell: Banana-Caramel Crepes with Nutella

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Try these banana and Nutella crepes for a special brunch or luscious dessert. In this method, we fold the crepe into a square leaving a little "window" in the middle to show off what's inside. Feel free to roll or fold your crepes around your filling any way you choose.

Banana-Caramel Crepes with Nutella

Makes 6 servings

Active Time: 30 ...Read more

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