Gather the best summer vegetables for this tasty penne pasta dish. The sauce is filled with eggplant, zucchini, bell peppers and ripe tomatoes and finished with a little cream. If you can't find really fresh, ripe tomatoes, use good-quality canned plum tomatoes.
-- Any type of short cut pastas such as fusilli, elbows and ...Read more
Just as summer's days begin to feel the hottest, we can enjoy peaches at their best: sweet, incredibly juicy and unbelievably refreshing. They've been around, of course, all season. But the late-summer harvest, ripened under the warm sun, always provides the best specimens of all: more intense, even a bit spicy-sweet, and so plump that when you ...Read more
Q: Am I getting enough protein if I follow a vegetarian or vegan diet?
A: Yes, if you consume enough high-protein plant foods. Non-vegetarians get, on average, about 1 1/2 times the recommended intake of protein (60 grams per day for someone who weighs 150 pounds). ...Read more
Who writes an entire book on peaches? Belinda Smith-Sullivan does, and her book, "Just Peachy," ($21.99, Gibbs Smith) is a fun and delicious collection of peach recipes for every course. There are myriad recipes to make, from cast-iron peach cornbread to spinach peach salad to peach thyme pound cake. I selected the following Seriously Simple ...Read more
In this healthy ice cream pie recipe, crumbled gingersnaps make an easy and tasty crust for the blackberry and lemon filling made with nonfat vanilla Greek yogurt.
Blackberry-Lemon Ice Cream Pie
Active Time: 25 minutes
Total Time: 5 hours 40 minutes
For the crust:
2 cups coarsely crumbled gingersnap cookies
3 tablespoons canola ...Read more
The refreshing taste of jicama (pronounced "hee-cah-mah"), along with its crisp texture, adds the perfect contrast to the creamy black beans and sweet tomatoes in this salad.
When working with shredded jicama, it's important to use it right away to keep it from turning brown. (Jicama ...Read more
Sticky-sweet, smoky, salty ribs are one of summer's greatest pleasures. I've made smoked ribs an annual tradition in our house, taking advantage of long holiday weekends to slow-smoke dry-rubbed baby backs on our charcoal grill. Needless to say, this is a recipe I've spent years perfecting. ...Read more
Tiger salad is somewhere between a condiment and a salad. In Northern China, it's called lao hu cai and paired with spicy dishes as a sort of a palate cleanser, although it'd also be a bright addition at your next barbecue.
Where you might expect lettuce in a salad, here you get a whole ...Read more
Editor's Note: Please enjoy this previously published Zola classic!
On my only trip to Italy I learned an important lesson. When it comes to food, it’s not how creative you can be but how authentic.
While we traveled around, I kept looking for the Italian restaurants that would serve what I referred to as “modern Italian.” I ...Read more
Lapis Luna cabernet's colorful embossed labels are as beautiful as the juice inside. They feature a rendition of a 400-year-old copperplate engraving depicting a faceless hero reaching for the moon.
I was stunned at the rich and luscious dark berry flavors of this $12.99 wine. Quality of this magnitude is unheard of at this price point. The cab...Read more
The world's most popular spirit has arrived in the U.S., and it's not what you might expect. Baijiu (pronounced BYE-joe), meaning "white spirits" in Mandarin, isn't whiskey or vodka, but an aromatic Chinese liquor made by fermenting steamed sorghum in mud pits. And new, American-skewed brands such as Ming River are making appearances in bars and...Read more
Around the Middle East, people of all nationalities relax during the long, languorous summer afternoons. Conversation slows and becomes softer, and attention turns to the mezze, or appetizer, plates. Like tapas, mezze offer little bites of something intriguing. The shared plates encourage conviviality around the table.
It's a great tradition, ...Read more
Making croissants the right way, the proper way, takes three full days. Much of that time is spent letting the dough chill in the refrigerator or allowing it to rise in a warm place.
So you can get other things done while you're making them. But for hours at a time, you cannot stray too far from the kitchen. You'll have to come back to them in ...Read more
In her new cookbook, "Every Day Is Saturday," Sarah Copeland's goal is to bring a weekend-cook mentality to weekday meals. Copeland is the former food editor for Real Simple magazine and a nutrition educator. She's no stranger to a hectic work schedule, so she had to develop strategies for feeding her family all week.
"The food we created for ...Read more
With due respect to Mrs. Gump, my mama always said life was like a box of jalapenos: You never know how spicy it is going to be until you bite into one.
And that's the problem with jalapenos in general. You could have two of the peppers side by side, identical in every way. You bite into one and it produces a pleasant, faint tingle on your ...Read more
SACRAMENTO, Calif. -- All across California's hot, flat Central Valley, the almond trees wait.
Their gnarled branches are heavy with dusty green almond hulls, fuzzy to the touch. In two weeks' time, the hulls will split, revealing the porous, caramel-colored shell beneath.
For now, the orchards exist as silent, geometric forests, stretching ...Read more
Here are barbecue flavors without heating up the grill and in only 15 minutes. It's perfect for a weeknight meal.
My secret to quickly broiling the meat is to place a foil-lined baking tray under the broiler while the broiler preheats. The foil lining helps with quick clean-up. Placing the pork on a heated tray helps the meat cook faster.
As a chef who is fortunate to be well known, journalists often ask me my thoughts about hottest food trend of the moment. Over the years, I've shared my thoughts about everything from gourmet pizza and Asian fusion cuisine (two major trends in which I played a role) to authentic barbecue to kale to the keto diet.
When questions have come lately...Read more
If you enjoy wine and occasionally read the shelf talkers in the wine department where you shop, you are no doubt aware that we are awash in wine competitions throughout these United States.
Wine competitions are nothing more than organized blind wine tastings, "blind" being the operative word. Each wine's identity is concealed from the ...Read more
Microgreens are the seedlings, or baby plants, of vegetables and herbs.
Microgreens may be true to their name in terms of their tiny size and verdant hue, but when it comes to reputation, "macrogreens" would be a much better fit! Since their 1980s debut ...Read more