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Environmental Nutrition: Comparing ghee to butter; new ruby chocolate

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Environmental Nutrition

Q: Is ghee a healthier alternative to butter?

A: Ghee, a type of clarified butter, which originated in India, has been used in Indian cooking and ayurvedic medicine for centuries. And now it is growing in popularity in the U.S. as a "health tonic." Traditionally, ghee...Read more

Seriously Simple: Enjoy a Seriously Simple dessert courtesy of the Brass sisters

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I recently had the pleasure of meeting Marilynn and Sheila Brass (the Brass sisters) at a James Beard Award dinner, and frankly I was smitten. They are so enthusiastic and interesting to chat with that I couldn't wait to check out their television show, "The Food Flirts," on PBS. (Check your local listing homeandleisure/recipes/varietymenu/s-2092839">Read more

EatingWell: How to make a healthier pound cake

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This healthy pound cake recipe isn't just delicious -- it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy. The time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the...Read more

The Kitchn: Spinach and artichoke chicken is the lighter dinner you're looking for

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Truth be told, the classic combination of spinach and artichokes is often simply an excuse to consume a creamy cheese dip. And while spinach and artichoke dip is festive holiday fare and a tailgate essential we love, when the weather warms up I use my favorite dip as inspiration for ...Read more

The Kitchn: The 3-step approach to mind-blowing tofu everyone will crave

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Part of tofu's charm is its chameleon-like ability to soak up any and all flavors it's paired with, and boy does this sheet pan supper really show it off. Between the crispy edges, smoky flavor and a sticky blanket of barbecue sauce, this recipe is going to make you see tofu in a whole new ...Read more

A Mo. family made a special connection with Anthony Bourdain

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ST. LOUIS -- Anthony Bourdain wanted the Pina-White family of Eureka, Mo., to enjoy the best food they could as they cruised through Europe on a Make-A-Wish Foundation trip.

The celebrity chef and author knew the foundation didn't provide for the food the family would eat off the ship, so he quietly wrote them a check with recommendations of ...Read more

Test Kitchen recipe: So many reasons to love asparagus

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Don't you just love asparagus? Those lovely green spears have been hard to pass up at local farm markets and grocery stories. I haven't had a bad bunch yet.

Asparagus that's not hand-harvested typically have a tougher end. And that tougher end can turn out stringy or woody when cooked. To check its tender point, those that aren't hand-harvested...Read more

Is a pesky pothole making a mess of your takeout dinner? How a pizza chain could help

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Have you ever had to peel cheese off the top of the box before enjoying your takeout pizza because of the bumpy ride home? You may want to pay attention to a new initiative from Domino's.

The Michigan-based restaurant chain announced last week that people can nominate their city in hopes the company will contribute funds to fix local potholes. ...Read more

So — how are the burgers at #IHOb, anyway?

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FORT WORTH, Texas -- As you probably know by now -- especially because it was all over Twitter last week -- IHOP changed its name this week to "IHOb," aka International House of Burgers.

The reaction was, well, snarky. Whataburger and Wendy's got off some pretty good tweets. Burger King went as far as to change its Twitter handle to @...Read more

Today's Special: There's nothing vanilla about cooking with fragrant, homemade vanilla

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I recently received a gift of vanilla-scented perfume. A splash on my wrist evoked childhood memories of plain vanilla frozen custard and a time of simplicity.

But the process of making vanilla extract is neither plain nor simple. Vanilla begins as a long, thin pod on a tropical climbing orchid, the fruit of a flower that blooms for only one ...Read more

Cooking steak indoors? Embrace the reverse sear

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Cooking steak outside? That's easy. Get the grill as hot as possible, toss the meat on and cook until done. But attempt that same stunt indoors, and you'll smoke out your family and any immediate neighbors. Sure, you could turn the heat down, though then you risk either ending up with a sad, gray piece of meat devoid of an evenly browned crust ...Read more

In debate over butter vs. brown butter, brown butter wins in this lemon bar recipe

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Deep thinkers debate good versus evil, while baked goods, which have goodness baked right in, debate good versus better, which is to say butter versus brown butter.

Butter set over steady heat separates; left to sizzle, the milk solids toast in the milk fat, turning sweet, creamy butter into rich, nutty brown butter.

If brown butter is better ...Read more

Best Bites: Snyder's Filled Pieces

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Pretzel nuggets filled with peanut butter have been around for at least 20 years or so, but it's news when Snyder's of Hanover gets into the act. Like others before them, Snyder's has hollowed out little pretzelettes and filled the crisp, salty shell with lightly sweet peanut butter. These are among the world's best snacks, the perfect ...Read more

12 Cotes du Rhone wines that offer a range of styles and values

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Cotes du Rhone wines do not have the prestige of the Rhone Valley's storied wines, but these bottles have a lot to offer.

These are not the wines of Cote-Rotie, Saint-Joseph, Hermitage, Crozes-Hermitage or Condrieu in the northern Rhone. And although the vast majority of Cotes du Rhone wines hail from southern Rhone, home to Chateauneuf-du-Pape...Read more

Environmental Nutrition: The power of protein at breakfast

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Environmental Nutrition

Toast, bagels, oatmeal, and cold cereal. That's the high-carb stuff of the typical American breakfast. Yet the latest research shows that including more protein at the morning meal might provide many health benefits, including weight loss and preserving muscle tissue. ...Read more

Seriously Simple: Add an international touch to your Fourth of July barbecue

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There is nothing like a Fourth of July barbecue. Kids and adults love the patriotic fanfare as well as the smoky-sweet barbecue aroma in the air on this special day.

I think I have made the gamut of dishes that somehow have come to signify Fourth of July. From southern pulled pork to ribs of every kind and grilled ...Read more

EatingWell: This blueberry shortcake is an American dream

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The nutty flavor of cornmeal adds depth and a sunny golden hue in this sweet shortcake recipe. Here, the healthier biscuits hold fresh blueberries and a honey-scented whipped cream, but they're delightful with peaches and raspberries, roasted plums or cherry compote as well.

Cornmeal-Blueberry Shortcakes with Honey Whipped Cream

Serves 8

...Read more

The Kitchn: You're 30 minutes away from game-changing chicken adobo

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Chances are, if you've had Philippine food at one time or another, you've probably had adobo: It's a dish common in the Philippines that usually features some sort of meat, poultry, seafood, fruit or vegetable cooked in a mixture of vinegar, bay leaves, garlic, black pepper and a combination...Read more

The Kitchn: A sweet salute to the red, white and blue

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One of my favorite annual traditions is making this super-simple flag cake with my daughter. Yes, turning a cake into an American flag is somewhat cliche, but if you consider this the best way to dress up berry shortcake then it's as fun to make as it is to share.

This charming, whipped ...Read more

Mushrooms meet sherry and cream for a memorable toast topping

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Sunday mornings, Dad and I got bagels from the deli. Once, the lady behind the case handed over a chocolate log. Provoking panic: I hadn't asked for it. I couldn't pay for it. I thought my thoughts were private. Dad said it was OK -- I didn't even have to share. That eclair was a gift, a find, a lagniappe.

Not that I knew lagniappe -- it ...Read more


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