We often take our sight for granted until it starts to fade. More than half of all Americans develop cataracts by age 80, and age-related macular degeneration (AMD) -- the top cause of severe vision loss and blindness in adults over age 60 in this country -- affects as...Read more
My dear friend, Laurie Burrows Grad, is a gifted writer and cook. She loves to do dinner parties with a Chinese theme, and one of her favorite main courses is this lamb dish. Marinated overnight in a luscious hoisin ginger blend, the lamb is then grilled to a rosy medium to medium rare. The flavor is simply spectacular and complements the lamb ...Read more
In this pork tenderloin recipe, rhubarb cooks with ketchup and cider vinegar to make a tangy, healthy barbecue sauce. If you're lucky enough to have a lot of rhubarb, make a double or even a triple batch of the rhubarb sauce recipe and freeze it for summer. It tastes great with grilled chicken and beef too.
Roasted Pork Tenderloin with Rhubarb ...Read more
This is what spring looks like. The subtle beauty of all these green shades tangled together helps us understand the idea of renewal reflected in the season's bloom. In Italy it's called cianfotta, the all-purpose dish that changes with the seasons as new vegetables appear and leave...Read more
I am one of those people who never travels more than five minutes from my house without packing some kind of snack. Just in case. I go through heavy rotations of granola bars, trail mix and, most recently, these dark chocolate bites. They're the perfect little nosh to help me power through a...Read more
Chicago deep-dish pizza is a uniquely American dish that is challenging to replicate at home. This is not an imitator recipe; it is a modern interpretation with a serious homage to the past and a crust that is worth every minute of your time.
This crust is inspired by the buttery, light ...Read more
Cognitive function -- including memory, mental speed and problem solving ability -- declines gradually over the life span in most people. Although you can't completely prevent this, B vitamins, particularly folate and vitamins B12 and B6, play specific roles in keeping...Read more
Bread pudding is a comforting dish traditionally made from leftover bread and rich vanilla custard, and it has come a long way. Today's restaurant menus feature myriad adaptations such as gingerbread, white chocolate and lemon, to name just a few. There is no definitive recipe.
Served in souffle dishes, in individual ramekins or in a shallow ...Read more
Mothers everywhere will delight in this healthy strawberry shortcake recipe that's simple enough for kids to help make. Look for lemon curd in the store near jams and jellies, or skip it and combine the berries with 2 tablespoons sugar in Step 4.
Muffin-Tin Strawberry Shortcakes
Active Time: 35 minutes
Total Time: 1 1/4 hours
1 1/...Read more
French toast is incredibly delicious, but it's not exactly portable -- especially when topped with bananas and caramel. Because of this, it has never been an option for my brunch parties since I just don't have enough chairs around my dining room table to accommodate my guests.
Thankfully, ...Read more
Rock shrimp tastes like lobster, but is in fact part of the shrimp family. Similar to lobster, they're harvested in water 120 to 240 feet deep. Its name coming from the rock-like hardness of its shell, the rock shrimp is cousin to brown, pink and white shrimp. Frozen or fresh, peeled and deveined or whole and headless, they're widely available. ...Read more
Passover has a lot of inherent food restrictions. The no bread thing is a given. But oats, barley, spelt and rye are also off limits, as is anything made from wheat flour (which is basically everything). Throw a macrobiotic guest or a severe allergy into the mix, and planning ...Read more
Humans have been eating acrylamide, a chemical that forms in some foods when they are exposed to high heat, for as long as we have been cooking, but it wasn't until 2002 that its presence in foods was discovered. The Maillard reaction, a naturally occurring reaction ...Read more
This is one of my favorite dishes to serve as an appetizer or a main course for lunch. Little cooking is required and it is fun to put together. The recipe combines a simple meat and cheese with spring ingredients that are added as a seasonal addition.
When spring comes into full bloom I can't wait to cook with fresh peas. Look for fresh peas ...Read more
These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted leg of lamb. If you can find beautiful, freshly harvested small carrots, they'll look and taste the best in this dish.
Roasted Spring Vegetables with Arugula Pesto
Serving size: scant 1 cup
Active Time: 15 minutes ...Read more
Every corner cafe or coffee shop probably has a stack of beautiful yogurt parfaits layered with fruit and granola, ready for you to grab and go. But what about people like me, who like savory instead of sweet for breakfast? Loaded with sausage, cheese and spinach, this grits parfait is just ...Read more
I have to confess that when I hear the word millet, my mind immediately jumps to birdseed. Turns out the birds may be onto something delicious -- a cereal grass that is gluten-free and rich with a good amount of protein.
The texture of millet reminds me a bit of a cross between quinoa and ...Read more
"I love you, salt, but you're breaking my heart." This is the plea from the American Heart Association for Americans to pledge to "break up" with salt. Almost 81,000 people have done just that. But, it seems breaking up is hard to do. That's because salt is everywhere....Read more