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Environmental Nutrition: The puzzle of plateaus

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Environmental Nutrition

You've started a new plan to get to a healthier weight but at some point you find you've hit a plateau and just can't seem to lose any more weight. Weight loss plateaus are very common but they can be so frustrating you may feel like giving up. Before you do that, here...Read more

Seriously Simple: Sweet corn is the secret to a tasty summer side

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As summer begins to wind down, I like to take advantage of the sweet corn varieties that are being harvested. I often visit my corn stand, which will stay open until late October. It's true that you can find really good corn in your supermarket now, but I love the tradition of visiting a corn and tomato stand. It feels folksy and fun. And the ...Read more

EatingWell: You'll love this summery fruit crisp

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Skip extra-virgin olive oil, and reach for a bottle labeled simply "olive oil" when baking -- its milder flavor is better for baked goods.

Apricot-Raspberry Polenta Crisp

Serves 8

Active Time: 30 minutes

Total Time: 1 hour, 20 minutes

For the topping:

1/2 cup fine- to medium-grind polenta or cornmeal

1/2 cup white whole-wheat flour

1/4 ...Read more

An easy breakfast from Down Under

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I got invited to go on trip to Australia and few years ago; and even though it was more like 10 years ago (but who's counting), I can still remember everything we ate.

In each place we stayed, no matter how luxurious, they always had a continental breakfast filled with freshly baked ...Read more

The Kitchn: How to make soft, chewy oatmeal chocolate chip cookies

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Everyone has a favorite chocolate chip cookie recipe, and this oatmeal one is mine. I grew up with my mom swapping out raisins for chocolate chips in every oatmeal cookie she baked, and to this day, soft and chewy oatmeal cookies with the sweet scent of cinnamon and loads of dark chocolate ...Read more

The Kitchn: These restaurant-quality bacon-wrapped scallops are ready in 30 minutes

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Bacon-wrapped scallops may sound like an appetizer only served at fancy cocktail parties, but these two-ingredient surf-and-turf bites of crispy, salty bacon around briny, sweet scallops can be prepped and cooked in less than 30 minutes. With the help of a technique we also use in bacon-...Read more

Pulse Drinking: Casali del Barone blends dark fruit, classic aromas

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Even though the outside temperature has seemingly been hovering around 206 degrees, my Italian genes still crave a bowl of pasta with red sauce.

I scored a nice take-home portion of bolognese sauce from Dante's in Cleveland the other night. Gracie! The next day, still Jonesing for more of that saucy sensation, I boiled some mini penne for ...Read more

BBQ chef shares best tips for cooking fresh fish in new book

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MINNEAPOLIS -- Great news: Two years after the release of his "Venison," author Jon Wipfli's latest work is now in bookstores.

"Fish: Recipes and Techniques for Freshwater Fish" (Harvard Common Press, $25) nimbly combines Wipfli's passion for fishing with his cooking expertise, skills acquired while working in the kitchens of top New York City ...Read more

How to pick the right pork for summer grilling

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It's no coincidence that nearly everyone I know enjoys food from the grill. The smoky flavor, the golden browned bits, and the ease of cleanup make grilling the summertime impetus for gathering friends to table.

We put steaks, seafood, vegetables, pizza and even watermelon and heads of lettuce on the grill. Sometimes, barbecue sauce gets ...Read more

Best Bites: California Pizza Kitchen Take and Bake Pizza

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If you like California Pizza Kitchen -- and who doesn't? -- but you don't want the bother of eating at a restaurant, you can now pick up a fresh (not frozen) pizza to bake at home. We tried our favorite, the Thai Chicken, and it tasted just like it does at the restaurant. It costs the same, too, which is a great deal for the restaurant, which ...Read more

What to do with summer's bounty of tomatoes, zucchini and more? Make ratatouille

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Courage. It makes the muskrat guard its musk. It puts the "ape" in apricot. Now, studies suggest that it also puts the "rat" in ratatouille.

So, loin up your girds, kids, because it's summer and scary vegetables abound. Tomatoes explode on the vine and purple eggplants drop like drowsy grackles from the tall, tall eggplant trees. Today, though,...Read more

Yakitori: Japan's delectable street food

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Just west of Tokyo's Shinjuku station, the busiest train station in the world, the air is said to be heavy with the irresistible aroma of chicken cooking on charcoal grills.

This is Yakitori Alley (though it also has a less appealing name), perhaps the greatest concentration of yakitori street food stalls in all of Japan. If you don't happen to...Read more

Environmental Nutrition: Vegetarians and protein

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Environmental Nutrition

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

Seriously Simple: This appetizer is just peachy

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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

EatingWell: We scream for (healthy) ice cream!

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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

Serves 8

Active Time: 25 minutes

Total Time: 5 hours 40 minutes

For the crust:

2 cups coarsely crumbled gingersnap cookies

3 tablespoons canola ...Read more

Enjoy the refreshing taste of jicama

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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

The Kitchn: How to make the best smoked ribs

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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

The Kitchn: This spicy cucumber salad is a cilantro-lover's dream

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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

Pulse Drinking: Lapis Luna cabernet rich and luscious

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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 next spirit you'll be drinking with your Sichuan food is baijiu

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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


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