Environmental Nutrition

Plenty of diets are designed to help you lose weight, or reduce the risk of developing cardiovascular disease, diabetes or high blood pressure. But there is also research that clearly indicates a connection between what you put on your plate and the health of your ...Read more

I recently visited the Terranea Resort in Palos Verdes, Calif. I had heard it was more than a beautiful seaside spot, filled with culinary delights. Executive Chef Bernard Ibarra has made a big impact on the property with his culinary additions, and I wanted to see firsthand what this food focus was all about.

Behind the property, on the other ...Read more

One sheet pan is all you'll need to whip up these zesty chicken fajitas. They're quick and easy to make, and cleanup is even faster!

Sheet-Pan Chicken Fajitas

Servings: 4

Serving size: 2 fajitas

Active Time: 20 minutes

Total Time: 40 minutes

1 pound boneless, skinless chicken breasts

2 tablespoons extra-virgin olive oil

1 tablespoon ...Read more

TheKitchn.com

Calling all eggplant Parm-lovers! This is vegetarian comfort food at its finest. It's everything you love about classic eggplant Parmesan, stuffed into hollowed-out eggplant shells and topped with plenty of melty mozzarella and crispy breadcrumbs. It's a seriously cheesy, flavor-packed ...Read more

TheKitchn.com

Once you try this tangy three-ingredient dressing, I guarantee you'll never serve just plain old fruit salad again. It's a vibrant mix of orange juice and lime juice, with just enough honey to balance the tartness without adding too much sweetness. Because, hey, that's what the fruit's for, ...Read more

CHICAGO -- To Cook a Ham is a short, paragraph-long recipe that was published in the Chicago Tribune on April 23, 1849. It may or may not be the first recipe printed in the newspaper -- the online historical database goes back only to 1849 and the Tribune was launched in 1847 -- but it is surely one of the earliest:

"To Cook A Ham: Boil a ...Read more

It's that time of year again, September, and the oyster's favorite letter is "R." Or at least it used to be. There was a time when the prevailing wisdom in the Northern Hemisphere was that it was safe to eat raw oysters only in months with an "R" in them. May, June, July and August were out, and September through April was prime oyster-slurping ...Read more

I never want summer to end, so I look on the bright side: Autumn weather practically begs for slow-simmered foods. Yum.

Beans, for example. Beans prove an excellent source of lean, inexpensive protein. Their versatility and adaptability means they can play prominently in main-dish salads, creamy soups and hearty stews. They pair terrifically as...Read more

I still remember the first time I ever had Ethiopian food. It was at Mama Desta's Red Sea restaurant in Chicago, where I took an ex-flame that I was desperately trying to rekindle.

I don't remember what we ate, but I was blown away by the expert melding of flavors and textures in the stewed meats, the rugged earthiness of the cooked vegetables ...Read more

In an age when international flights don't come cheap and vacations are few and far between, cooking has proved the ultimate passport for a grounded would-be globe-hopper. At least, that's true for me.

At a recent cooking class I attended, I zoomed over to West Africa, specifically Cape Verde, a former Portuguese island colony founded in 1456. ...Read more

SAN FRANCISCO -- No one was surprised that the cows were a major culprit. But quail eggs? That was unexpected.

When the fashionable San Francisco eatery In Situ did a top-to-bottom review of its carbon footprint, they found a lot of issues. That was the point.

Now it is among 60 restaurants promising a carbon-free dining experience this week. ...Read more

What's a chicken cutlet? You see the term often in recipes not only for chicken but also veal and pork.

A cutlet is simply a thin piece of chicken breast. It's also a solution for easy weeknight cooking.

When I asked the Food Network's Scott Conant about his favorite foods, he told me he could eat chicken cutlets "pretty much any day."

I wasn...Read more

Environmental Nutrition

From almond to quinoa, there is no shortage of so-called "alternative flours" that you can use when making a batch of muffins or pancakes -- many of which offer exciting flavor nuances and nutritional perks. But now, some food companies are pushing the envelope even ...Read more

I enjoy baking bread when the temperature cools down and there is a chill in the air. There is nothing quite like the welcoming scent of spices permeating my kitchen.

When I am short on time, I prefer to put together a Seriously Simple quick bread. I also call them tea breads, because I like to serve them with a pot of tea in the lull of the ...Read more

The lightly sweet, creamy homemade poppy seed dressing takes this crunchy salad to the next level for a mouthwatering vegetable side dish or light lunch.

Kale Salad with Creamy Poppy Seed Dressing

Serves 6

Serving Size: 1 1/2 cups

Active Time: 25 minutes

Total Time: 25 minutes

1/4 cup mayonnaise

2 tablespoons cider vinegar

1 tablespoon ...Read more

TheKitchn.com

Unlike dinner, making my work lunch isn't a task that's always prioritized. The result? I cobble something together at the last minute, and while it's passable when noon rolls around it leaves a whole lot to be desired. I'm on a mission to change that, and I'd like to think I'm off to a good...Read more

TheKitchn.com

If you're looking for something other than chicken and burgers to grill, shrimp is the answer. When grilled with an herby, garlicky chimichurri sauce that doubles as both a marinade and a dipping sauce, shrimp skewers have enough bold flavor to make you feel like a kitchen rock star, even ...Read more

Rich butterscotch pudding topped with a light, slightly tangy mascarpone cream and toasted candied pecans. Reader Mickey Fielding from Baldwin Hills, Calif., calls it one of "the most deliciously eyes-rolling-back-in-my-head dishes I've ever tasted."

Mickey, we understand.

To get that incredible butterscotch flavor, chef Ben Ford caramelizes ...Read more