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Get Healthy With...Canned Foods?

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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'

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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

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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

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Oneforthetable.com

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

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TheKitchn.com

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

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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

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

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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

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TOASTING TASTY TOASTS

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

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SOME CRUMBY NEWS

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

Soy myths exposed

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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

Seriously Simple: Orecchiette with Peas, Salmon and Ricotta

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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

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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

One for the Table: Maine's spring treat

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Oneforthetable.com

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

The Kitchn: Balsamic-Marinated Stuffed Flank Steak

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TheKitchn.com

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

The Kitchn: Spiced Oven Fries with Garlic Spread

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TheKitchn.com

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

Cook's Corner: Pastry chef Mindy Segal gives baking tips, tricks in new cookbook

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Chicago chef-restaurateur Mindy Segal is a self-proclaimed "cookie nerd," so the recipes in "Cookie Love" (Ten Speed Press, $24.99) are so meticulous and detailed you may find them annoying. Or you can be happy these are recipes so painstakingly clear you can be sure they won't fail.

The book is full of quirky and fascinating twists on classic ...Read more

Tidbits: Lean Cuisine, Nature Valley

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LEAN CUISINE ROUTINE

Every so often, the many Lean Cuisine offerings get reorganized and relabeled. The last time, about two years ago, the previous designations (Cafe Classics, Everyday Favorites, etc.) disappeared and in their place was a series of "collections": Spa Collection, Culinary Collection, etc.

Mr. Tidbit stumbled across the ...Read more

Don't fear these exotic fruits

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Environmental Nutrition

Fruits come in all shapes, sizes, colors, flavors and textures. While there are so many fruits you may be able to grow in your own backyard, such as apples, strawberries and grapes, more exotic varieties are becoming increasingly available. Let these three fruits -- ...Read more

Seriously Simple: Cut calories without sacrificing flavor

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Food trends come and go. Pasta got a bad rap when carbohydrates became our enemy. If you talk to nutritionists, they will tell you carbs are an important part of our diet but with some caveats. The most important one is eating pasta in moderation. Smaller size portions are one of the keys to guiltless enjoyment. And, of course, it depends upon ...Read more

EatingWell: Roasted Vegetable Antipasto

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A zesty vinaigrette makes these roasted Brussels sprouts, fennel, carrots and beets pop. If you can't find small carrots, halve larger ones crosswise then quarter lengthwise. Serve this vegetable antipasto as a side dish or appetizer.

Makes: 6 servings

Active Time: 45 minutes

Total Time: 1 hour

12 medium Brussels sprouts

4 teaspoons extra-...Read more

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