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Environmental Nutrition: Exploring kaniwa; Raw mushroom safety

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Environmental Nutrition

Q: What is kaniwa, and what are its health benefits?

A: Like quinoa, kaniwa (a.k.a. canihua) is a pseudo-cereal from South America. Cultivated primarily in Peru and Bolivia, kaniwa is the seed from the flowering plant goosefoot. Kaniwa is from the same genus as quinoa...Read more

Seriously Simple: Grilled eggplant salad is a colorful first course

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Picture a platter of grilled purple Japanese eggplant slices, drizzled with date syrup and creamy tahini and showered with creamy green roasted pistachios and garnet red pomegranates on top. Israeli cooking is sweeping through California, from downtown Los Angeles to Santa Monica. Chefs are using the state's freshest produce in creative dishes ...Read more

EatingWell: Get crafty with tortillas!

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This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade "tortilla bowls." The "tortilla bowls" are filled with a zesty chicken filling and topped like nachos. If you have two large muffin tins, you can make all eight "bowls" at once. Bake them in the upper and lower thirds of the oven, rotating top...Read more

The Kitchn: Use your slow cooker for homemade breakfast burrito bowls - really!

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TheKitchn.com

A good breakfast burrito is proof that it's what's on the inside that really counts. The classic combination of fluffy potatoes, seasoned sausage, creamy beans and eggs bathed in salsa and chiles will always get our attention, so let's remove the distractions and get straight to the filling....Read more

The Kitchn: This delicious salad turns a bag of carrots into dinner

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TheKitchn.com

You know that bag of carrots sitting in the corner of your fridge? The ones you keep there as a backup vegetable to have on hand just in case because they last forever? (I know it's not just me who does this.) This salad is going to forever change the way you look at those carrots.

They're ...Read more

Stella Parks' award-winning cookbook 'BraveTart' is as classic as its desserts

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As we gear up for summer, with its backyard holidays and barbecues, kid-friendly vacations and baseball games, it's helpful to have a cookbook on hand that showcases classic American desserts -- a book that gathers recipes for all those homey pies and frosted cakes and cookies like one big, sugar-dusted recipe box. Stella Parks' "BraveTart: ...Read more

Salmon with rub is easy weeknight meal

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Jessica Merchant describes herself as "seriously, passionately, inexplicably in love with food." She writes about her adventures in the kitchen on her blog, How Sweet Eats. And now her family-friendly recipes are featured in a new cookbook, "The Pretty Dish."

She's also a fan of homemade beauty products, so a chapter in her new cookbook ...Read more

Ready, set, grill: 7 recipes to perk up summer dining

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Over the past few weeks, the occasional fragrance of grilled meat, wafting through my windows from enterprising neighbors, reminds me, in a not so subtle way, that it's time to clean the grill -- and that I'm really hungry.

Yes, indeed, with Memorial Day as the unofficial opener of the grilling season, we are ready once again to get serious ...Read more

5 beer snacks you can make at home to impress your drinking buddies

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Sweet Pharoah's chariot, somebody stop me. It's not enough I keep nagging you how to do stuff you've already been doing your whole life ("Press the toaster lever down firmly and resolutely with the right hand ..."), now I'm telling you how to drink beer with your friends? Oh, for the love of ... Well, at least, if you continue reading, you'll ...Read more

Wine doesn't go with everything, and it shouldn't have to

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Contrary to what some experts claim, wine does not make everything better.

Wine has the ability to lift food and dining experiences to new heights -- the reason so many of us love it so dearly. I'll even go so far as to say that I believe the pinnacle of dining scenarios would have to include wine.

Wine can create dining experiences in which ...Read more

It's the topping that makes the hamburger

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Anyone can make a hamburger, and they all taste pretty much the same.

Now that grilling season is officially here, the ground beef will be hitting the grill. So how can you make yours stand out?

Here's a mantra to remember: It isn't the burger, it's what you put on top of it. A hamburger is just a hamburger, but a bacon-cheeseburger is an ...Read more

Daniel Neman: Millennial drinking: The lies and the truth

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A revealing new survey about the drinking habits of millennials showed many startling facts, but the one that most got my notice was this: 3.47 percent of millennial men are liars.

The Florida House Experience, a health treatment facility that specializes in alcohol, addiction and mental health problems, surveyed 1,000 millennial men and women ...Read more

Late convert to square-foot gardening revels in the revelation

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Locker-room talk gets down and dirty. I shrug it off -- the shoulder stretches, the backstroke technique, the chlorine-cleansing shampoo. But recently, when the banter turned to square-foot gardening, I dropped my comb. I begged for details.

The athletes smirked. How had I never heard of square-foot? Hot-cheeked, I grabbed my swim bag and, in ...Read more

Test Kitchen recipe: Make crab cakes Maryland-style

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On a recent trip to southwest Florida, I set out to eat plenty of seafood. I enjoy most all seafood and fish, but one of my favorites is crab. And one way I like crab most is in the form of crab cakes.

Simple, tasty and filling.

On my Florida trip, however, I was disappointed by the crab cakes at two different restaurants. Both served a cake ...Read more

Environmental Nutrition: The sweet facts about honey

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Environmental Nutrition

We all know bees make honey, but you may be surprised to learn that honey harvesting dates back 8,000 years and, over the millennia, honey has been used as everything from an antimicrobial and wound healer to a much-loved sweetener.

Busy bees

Honey starts as flower ...Read more

Seriously Simple: Break out the barbecue

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Once we have longer nights and warmer weather, I am all in with barbecuing. I personally love to find different marinades or rubs that offer loads of flavor with minimal time in the kitchen.

In "Flavorize" (Chronicle Books, $22.95) author Ray Lampe shares his barbecuing secrets with great marinades, brines, rubs and glazes. The following "Big ...Read more

EatingWell: Hash out the details

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Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top.

Potato, Asparagus & Mushroom Hash

Serves 4

Serving Size: about 1 1/4 cups

Active Time: 40 minutes

Total Time: 40 minutes

1 pound new or baby potatoes, scrubbed, halved if ...Read more

The Kitchn: A meaty mushroom lasagna you can make the night before

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TheKitchn.com

What would some of our favorite comfort food classics look like if we asked a nutritionist to give them a makeover? In this recipe, you will see how smart choices make for a lighter, more nutritious take on lasagna without ever compromising the flavor.

This lasagna tastes just like the ...Read more

The Kitchn: A light, airy flourless cake for almond lovers

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TheKitchn.com

This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it's made with modern cake-baking techniques. You'll bake this cake in a jelly roll pan and split it into threes to make the layers. We'll keep running with...Read more

Pasteurization without representation? Kentucky lawmaker wants to boost raw milk

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WASHINGTON -- Enough of this "pasteurization without representation," protested Rep. Thomas Massie.

The Kentucky Republican wants to make it easier for small-scale farmers to sell raw milk, and his outrage spilled onto the House floor.

Massie, who has also tried to make it easier for small-scale farmers to sell beef, pork and lamb, got a ...Read more

 
 

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