No doubt you've heard of antioxidants. They've been associated with everything from reduced cancer risk to slower aging. But what exactly are these powerful disease fighters, and how can you ensure you're getting enough?
Atoms are constantly giving ...Read more
Each Mother's Day I try to look for a dish that will make Mom feel special. I've made more egg dishes than I can count, along with coffee cakes, scones and muffins that have delighted Mom each year. This year I thought I would shake it up with a traditional peasant dessert from the Limousin region of France. I've served it usually...Read more
Poke (pronounced poh-kay), a bite-size marinated fish salad, is easy to make at home with this quick recipe. Sriracha and Chinese-style mustard add a touch of heat to the classic poke seasoning of soy sauce and sesame oil. Serving it over a brown rice salad makes it a meal.
Salmon & Avocado Poke Bowl
Serving Size: about 1 3/4 cups
Forget Atkins and paleo -- the new low-carb diet du jour is called keto, as in ketogenic. Although there are many similarities between these diets, a keto diet is all about restricting carbohydrates and increasing healthy fats. The goal is to force your body's metabolism into ketosis, which ...Read more
Come spring there are few desserts quite as delightful as those bursting with bright, lemony freshness. That's precisely why we're big fans of this yogurt-filled play on lemon cream pie.
This no-bake sheet pan lemon tart is big enough for all your get-togethers. If it doesn't win you over ...Read more
Soup dumplings, darling pork-packed pillows, differ from their landlocked cousins in one detail: They're bursting with broth. Posing a puzzle worthy of the trivia app HQ: How does the soup slip inside?
The dumpling novice ponders the possibilities: a splash of liquid and lightning-fast folding? A scalding syringe? Magic?
Correct. In an act of ...Read more
"I am not a vegetarian," writes Jeremy Fox. "This is not a book about vegetarians: it is a book about vegetables."
It sure is. In "On Vegetables" (Phaidon, 320 pages, $49.95), Fox has channeled his extensive knowledge of produce of all stripes into an insightful and inspiring treatise on a plant-based cooking philosophy.
Following a tenure at ...Read more
Once upon a time, it felt lonely to cook for a hobby. Thanks to YouTube and countless food websites and blogs, I connect easily with kindred spirits now. So when I spend a gloomy Saturday in the kitchen working on a technique, or recreating a favorite restaurant dish, I know I am not alone.
Deep-frying is one of those techniques for which I ...Read more
Never Give Up: Hope and Encouragement Book for WomenTrenee' Zweigle, RN
This is an excellent book of encouragement and empowerment to women, along with life changing tools to move forward in a positive manner. Be the best that you can be...you can accomplish anything you put your mind and heart into!<...
We just don't do it. We don't drink wine at lunch, at least not in any regular way.
Even when we dine in restaurants with kitchens that turn out carefully prepared, sophisticated food that begs for wine accompaniment, we don't drink wine at lunch, for the most part. We say, "I'm fine with just water," or we upgrade to sparkling water or some ...Read more
Cookbook of the week: "Hawker Fare: Stories and Recipes From a Refugee Chef's Isan Thai and Lao Roots" by James Syhabout with John Birdsall (Ecco, $39.99)
Most chefs with Michelin-starred restaurants, plus a classical training and the resume to go with it, would pour all that fancy stuff into their debut cookbook. Glossy cover. Art house ...Read more
FORT WORTH, Texas -- The news from Austin shook the Texas barbecue world to -- well, to the bone.
In an adoring Esquire magazine profile of new-age Texas barbecue king Aaron Franklin, Franklin coughs up the truth: "I don't eat that stuff."
Franklin, in his 10th year as the owner of truck-turned-landmark-restaurant Franklin Barbecue, said he ...Read more
DURHAM, N.C. -- "You can't order the tarantula today," the man behind the counter at Bull City Burger and Brewery said to the front of the lunch rush line.
Yes, Thursday's tarantula burger was already spoken for, claimed through a lottery by Mark Christmann, a cook from Greensboro who made his first trip to downtown Durham for the dubious ...Read more
Chocolate is what we eat when we're stressed. In other words, chocolate shouldn't cause stress.
But it can when the grocery shelves hold not only our beloved semisweet chips, but chocolate labeled bittersweet, milk, white, unsweetened, German's, baking and more.
And what's up with all those percentages?
Even cocoa comes in choices: Dutch-...Read more
Perhaps if you spend much time on Instagram or surfing the web, you've already heard of them.
"The Cookies" -- officially dubbed the Salted Butter and Chocolate Chunk Shortbread cookies -- have become something of a viral phenomenon in the months following the release of Alison Roman's debut cookbook, "Dining In."
The New York Times' Sam ...Read more
While you can readily buy dried or canned chickpeas at your local supermarket, fresh chickpeas, also known as garbanzo beans, aren't so common a find. Similar to fava beans and English peas, fresh chickpeas grow on vines and generally contain one to two beans per pod. The smallish pods can frequently be found in Middle Eastern and Latin markets,...Read more
Thindulgent Sandwich Cookies are more indulgent than thinning (each cookie has more calories, fat and saturated fat than an Oreo), but they are decidedly worth the extravagance. The delicate cookie part is caramel flavored, with tiny chunks of caramel in it, and the filling part is a deliciously rich, creamy chocolate. Made with plenty of butter...Read more
A recent story in the Washington Post reported on a sad trend: All over the country, German restaurants are going out of business.
This news is especially troubling because Germans still make up the largest ancestry group in the United States. But the food of their homeland is rarely served in restaurants. The reason given most often is that ...Read more
Chicken again? It's a phrase often repeated. Sure there are the standards: chicken on the grill, chicken in a stir fry, chicken with cream of mushroom soup.
I am always looking for new ways to prepare chicken. Boneless, skinless chicken breast is a staple for many. But, let's face it, it can be boring.
Chicken recipes are one recipe category ...Read more
ROSEMONT, Ill. -- Murray Bros. Caddyshack Restaurant opened Tuesday afternoon in suburban Rosemont. Named after the cult classic comedy film from 1980, this is the second location after the first opened in St. Augustine, Fla., in 2001.
Now, normally there aren't press conferences packed with nearly every news outlet in the city breathlessly ...Read more
Chances are, nothing good comes to mind when you hear those words. That's because research has proven again and again that diets high in saturated fats increase LDL ("bad") cholesterol in blood, which increases the risk of cardiovascular disease. The <...Read more