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
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
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
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
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 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
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 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
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
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
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
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
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
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
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
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