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Environmental Nutrition: Turn to dark chocolate for a heart-healthy treat

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Environmental Nutrition

EN investigates the not so dark side of eating chocolate.

The mighty Mayans touted it as the "Food of the Gods," and ever since millions of palates have been held hostage to the seductive, silky ways of chocolate. Beyond its feel-good factor, partly in thanks to a mix...Read more

Seriously Simple: Celebrate Easter with braised spring lamb

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Easter signifies the beginning of spring, so what better dish to celebrate the holiday with then young spring lamb and fresh peas right out of their shells?

I love this dish from Alex Guarnaschelli's book "The Home Cook: Recipes to Know by Heart" (Clarkson Potter, 2017) Filled with easily accessible recipes, this is a wonderful volume to keep ...Read more

EatingWell: In complete hominy

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Hominy is made by soaking dried corn kernels in lime to remove the tough hull and germ. The result looks like puffed-up corn, perhaps most notably enjoyed in the Mexican soup posole. In this healthy chicken stir-fry recipe, the hominy is added along with the vegetables to make a hearty dinner. Look for hominy in cans in the Latin section of ...Read more

The Kitchn: Bunny bread is fun, fast and festive

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Easter bread comes in all different shapes and sizes, from hot cross buns to the Greek Tsoureki I grew up with -- but it has never been quite so adorable or easy. These Easter bread bunnies are quick to make and finished with a delicious surprise.

At our Greek Easter celebration you'll ...Read more

The Kitchn: Served sweet or salty, this Passover plate is a treat

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Passover lasts an entire week. A very, very long pizza-less and pasta-free week. Fortunately, bubbes have come to the rescue. Over many generations, some pretty inventive grandmas and great-grandmas have come up with Passover-friendly dishes to sustain their ...Read more

Chef maps roots in New England in new cookbook

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"Homegrown: Cooking From My New England Roots" by Matt Jennings (Artisan, $35)

You could say that Matt Jennings has been following the chef's playbook. He's got four nominations for James Beard's Regional Best Chef award (Northeast, for his former Providence, R.I., restaurant Farmstead and his Boston restaurant Townsman), four wins at the pig ...Read more

Here's how to make shakshuka, the egg dish with the awesome name

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Suddenly, it seems like shakshuka is everywhere.

Restaurant menus. Food Network how-to shows. YouTube videos. And on breakfast, lunch and dinner tables in homes across the country.

Maybe the dish's ascendancy can be traced to cookbook author Yotam Ottolenghi. In his bestselling "Jerusalem" and "Plenty" tomes, the Israeli-born London chef ...Read more

Chicken-fennel soup doubles down on flavor and on fighting sniffles

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The chicken buttons her feathered lab coat, tucks a clipboard under wing and turns to her work: curing the common cold. Her efforts have yielded Chicken Soup, the standard of care in many a household. Served steaming hot, it reduces congestion and -- by keeping the patient happily at home -- cuts down on contagion. Important contributions to ...Read more

How to shop Asian grocery stores and stock your pantry

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Walking into an Asian grocery store for the first time can be a daunting experience. Many of the labels aren't in English, or the English is misspelled or indecipherable. You're left with reading tiny type on the back or trying to mime to someone who may not speak English fluently.

But don't be intimidated by these obstacles. We've broken down ...Read more

Instant Pot is only as good as the cook who uses it — here's how to be better

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Remember when there were no food processors? My mom, a "gourmet" cook before "foodies" existed, used just a blender and a hand mixer until the mid-1970s when home cooks started buying this new appliance. All of a sudden, dishes that had been out of reach to the home cook tumbled into daily meals. Pesto, bread and pastry doughs, emulsified sauces...Read more

Teeling Irish whiskey aims to challenge norms with barrel flavors

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It's a delicate line. How do you craft something that's recognizable yet wholly unique?

That was the question Alex Chasko, along with Jack and Stephen Teeling, asked themselves when they set about opening the first new distillery in Dublin in more than 125 years. They knew they wanted Teeling Whiskey to "challenge the norms of what it means to ...Read more

Mango, kale, avocado and more in US can all be traced to one man

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The history of food in the United States can be divided into two periods: before David Fairchild and after David Fairchild.

Fairchild, who lived from 1869 to 1954, was a botanist and adventurer who traveled around the world at a time when few people ever left the country. He went to other countries, sometimes braving dangerous conditions to do ...Read more

Israel's winemaking more global, contemporary than ever

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The modern, large-scale experiment with wine continues in the country known today as Israel.

Maybe "contemporary" is a better word than "modern." The claim could be made that the Holy Land's modern wine industry began in 1882, when Carmel Winery was founded by Baron Edmond de Rothschild, of the legendary Chateau Lafite Rothschild in the ...Read more

Best Bites: Campbell's Well Yes! Mediterranean-Style Wedding Soup

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Natural ingredients, whole grains and a hefty dose of protein make this soup stand out from the rest of the canned crowd. What everyone else in the world calls an Italian wedding soup, this has a simple, pure, unmuddled taste that is satisfying, clean and good. So it seems almost churlish to ask what the deal is with the weird, springy turkey ...Read more

We tried McDonald's new fresh beef patty. The question is: Is it good?

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CHICAGO -- McDonald's announced Tuesday that its Quarter Pounder burgers and Signature Crafted burgers will be made with cooked-to-order, fresh beef patties.

After listening to customer suggestions, like they did for all-day breakfast, the burger chain determined that customers wanted a juicier, fresher burger. Monday, the company announced ...Read more

A classic stout stew has hearty and sweet flavors

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With St. Patrick's Day a few days away, thoughts turn to classic Irish food and, of course, beer.

Today's recipe features beer and potatoes in one of Ireland's national dishes: a stew. This stew is a little different in that the meat and vegetables are served with the concentrated beef stock/beer pan juices poured over them.

Guinness, Ireland'...Read more

Today's Special: Italian gremolata is great with sandwiches, meats, fish vegetables

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Italian gremolata is most commonly used to add a final flourish to Milan's Osso Buco, where it adds a fresh, zippy note to braised veal shanks.

Part condiment and part garnish, gremolata is a mixture of raw minced or grated garlic combined with parsley and lemon zest. Gremolata makes a wonderful spread for sandwiches and is a bright, pungent ...Read more

Environmental Nutrition: Crunch on cruciferous vegetables

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Environmental Nutrition

All veggies are good for you, but cruciferous vegetables are in a special category. This group of vegetables is rich in disease-preventing nutrients, including vitamins C, E and K, folate, minerals, and several ...Read more

Seriously Simple: Duck Breast LeDomaine is my Spanish heaven

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Hotel Abadia Retuerta LeDomaine,, a one-hour train ride or a two-hour drive from Madrid, is situated in the middle of the Spanish wine country area of Castilla y Leon. Hotel Abadia Retuerta LeDomaine, originally a 12th-century abbey, has been converted into a 5-star retreat with a world-...Read more

EatingWell: Roasted gnocchi is a thing -- a delicious thing

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In this quick vegetarian dinner recipe, you can skip boiling the gnocchi; they'll cook through while roasting on the sheet pan with the rest of the ingredients. If you can't find Meyer lemons, use 1 small regular lemon in Step 2 and use 4 teaspoons lemon juice and 2 teaspoons orange juice in Step 4.

Roasted Gnocchi & Brussels Sprouts with Meyer...Read more


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