There's a reason you feel that tingle on your tongue when you bite into a raw kale salad or a crisp fresh radish: Both kale and radishes are cruciferous vegetables and sources of sulfur - containing compounds called glucosinolates, which are responsible for imparting a...Read more
Growing up, my mom served a large lunch that included simple roasted chicken with carrots and potatoes. It's one of those taste memories that makes everything seem OK. While I loved that simple dish, I have elevated it with capers, olives and dried fruit to now become our family tradition. Know that this dish will fit in for any dinner party or ...Read more
This steak salad recipe is packed with fresh summer corn, ripe tomatoes and silky avocado. It might be hard to imagine that this healthy dinner can be whipped up so quickly, but the secret is in the timing. While the steak is cooking under the broiler, you'll have plenty of time to whisk together the lightened-up creamy chipotle dressing and ...Read more
I have always associated peaches with July and August. That is until a few years ago when I discovered the most succulent peaches I ever tasted -- in September.
Peach season in California is long and abundant; it runs from May to October and peaks from July through September. In ...Read more
No time to pick a peck of pickled peppers? Stir up a batch of quick stovetop relish for a fancy little cookout condiment. It goes just as well with virtuous grilled fish, charred eggplant or sizzling squash as it does with brats, burgers and dogs.
Two kinds of vinegar might seem excessive, ...Read more
This is unimaginably better than a burger. In this love child of a burger and guacamole, the guac is mixed right in with the ground chicken, making its presence felt in every bite.
Serve the burgers with shredded lettuce, for a little crunch, a thin slice of ripe summer tomato and a little ...Read more
Executive chef David Sears of SushiSamba in Coral Gables, Fla., shares his recipe with Cook's Corner for corn on the cob with a Peruvian-style, chile-flavored vinaigrette. It takes the more familiar Latin American street food to a whole new level. At the restaurant, Sears prepares the corn on a robata, which is a traditional Japanese barbecue ...Read more
Why wait for pots of water to boil when cooking pasta or struggle with straining spaghetti? The Italian pasta-makers at Barilla have solved those issues with their Pronto line. Put pasta in a 12-inch skillet, cover with cold water, then cook on high about 10 minutes. Stir in a favorite sauce and cook a few minutes longer (if ...Read more
Her Turning Point:: Her Divine, Glorious, Happy Divorce!Nelly Cotto
"Raw, eye-opening moments...that make you think--I got attached...in a way I didn't expect and then felt her triumph..." M.T. “There are very few books...that can touch the heart. You can feel Isabel's pain...But the joy she experiences...can be the reader’s joy as well.” G.M. Divorce ...
ORIGINS OF KELLOGG
Several new cereal products from Kellogg's share the name Kellogg's Origins. There are two cold breakfast cereals, two kinds of granola and two kinds of muesli.
For at least one of the cereals, Ancient Grains Blend, the name Origins seems like a natural fit. The box front describes it as "crunchy flakes of wheat, brown rice ...Read more
After water, tea is the most commonly consumed beverage in the world. Aside from pure enjoyment, drinking tea is linked with several health benefits. Here in America, 85 percent of that tea is iced; fortunately, the icy drink offers most of the same benefits as the ...Read more
It's back-to-school time, and that means lunches packed with tasty sandwiches. These grilled vegetable sandwiches are wonderful for a relaxed Labor Day picnic in your backyard, in a lunch box or for a weekend barbecue.
Things have changed since the basic tuna or chicken salad on whole wheat was considered an upscale lunch. Now ...Read more
This creamy, tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables.
Middle Eastern Zucchini Dip
Active Time: 25 minutes
Total Time: 25 minutes
2 tablespoons extra-virgin olive oil
2 medium zucchini, diced
2 cloves garlic, chopped
1/2 cup low-fat or ...Read more
Oscar Wilde said, "I can resist everything but temptation." I think he had fresh figs in mind when he said that.
Consider this: Recently, at the farmers' market, I spotted close to a dozen people eating fresh figs as they shopped. That's because everything about fresh figs is ...Read more
I am not personally vegan, but I have a Thing (with a capital "T") for ice cream made with coconut milk. I think it's so dreamy and makes such a perfect base for fresh fruit or chocolate and nuts. So, in short, it's great with everything.
The only thing to know about coconut milk-based ice ...Read more
I teach cooking classes at a culinary mecca, but for every amazing product we sell, there are 10 more useless gadgets that aren't worth their space on the shelf. And while I ignore most gimmicky tools that come across my cutting board, every now and then I give in to curiosity -- like the ...Read more
Some people think of pulp fiction for summer reading. I love to browse cookbooks that transport me to another land and its cooking, cookbooks that tell a story and are not simply recipe compilations.
My guilty pleasure this month is Maureen Abood's "Rose Water & Orange Blossoms," which not only explores Lebanese cooking, a rich cuisine with ...Read more
Kozy Shack, the Arden Hills, Minn., maker of rice pudding (and tapioca pudding and chocolate pudding), steps up the price point with a set of four Indulgent Recipe puddings, each carrying the description "decadent dessert pudding." (That tagline helps to distinguish these offerings from main-course and appetizer puddings.)
Mr. Tidbit ...Read more
The folklore: Basil is the common name for the culinary herb Ocimum basilicum, which is a member of the mint family. Thought to originate from Africa, the herb was domesticated in India, and then introduced to America in the 17th century by way of the English. The name...Read more
A buckle is one of those early American country desserts (similar to a pandowdy, grunt or cobbler) that combines fruit with biscuits or cake. The source for this recipe idea is Florida chef Clair Epting, who prepared a blood peach raspberry buckle for dessert one evening at the Cakebread Cellars winery in Napa Valley. This buckle combines juicy ...Read more
This is a healthier version of a traditional cobbler, with canola oil in place of some of the butter and whole-wheat flour instead of all-purpose flour. Unlike more classic, biscuit-topped cobblers, the peaches and blueberries are nestled into a tender batter that swells around the fruit as it bakes. It's especially beautiful when baked in and ...Read more