We know fish is important for health — high in protein, low in saturated fat, a good source of heart-healthy omega-3 fatty acids and rich in vitamins, such as vitamins D and B2, and minerals, including iron, iodine, magnesium, and potassium. Research shows that eating fish once or twice a week may reduce risk of several chronic conditions, ...Read more
There are a few things to think about when making a sandwich: bread type, spread, components and whether you want it toasted, plain or grilled. Sandwiches can be as simple or complex as you like, and there is a lot to consider.
Growing up, I didn’t have a lot of choices; there was peanut butter and jelly, grilled cheese, egg salad, sliced ...Read more
Making caramelized onions takes time; patient cooking is needed to draw out the onions natural sugars. As the onions cook, they soften and their sugary juices caramelize, making them sweet, succulent and tender.
It will seem like a lot of sliced onions when you start, but as the onions cook and lose their juices, they’ll cook down to a MUCH ...Read more
Loaded with 20 grams of protein, this breakfast taco recipe is a satisfying way to start the day. Queso blanco, also known as queso fresco, is a soft, slightly salty fresh Mexican cheese. Look for it in Latin markets and large supermarkets.
Tomatillo Breakfast Tacos
Active Time: 20 minutes
Total Time: 20 minutes
1 tablespoon extra-...Read more
Summer starts early in Georgia, so by the time the peaches hit the farmers market we’re already knee-deep in sunscreen and fireflies. And thank goodness for their arrival. As the humid summer heat intensifies, the bounty of the ripe, juicy fruit is the very best form of relief.
While there’s no wrong way to eat a peach — raw with the ...Read more
Armchair travel is about the only type of travel we’re going to do this summer, but that hasn’t stopped my 7-year-old daughter from asking when we can go to Disneyland or on a Disney cruise. Although some of the parks have opened, those of us who aren’t planning to go to the most magical place on earth quite yet can travel through our ...Read more
Anne Byrn's black Griswold has been a workhorse in her kitchen. She has fried bacon, cooked pancakes, seared salmon and baked Southern-style cornbread in the 12-inch cast-iron skillet umpteen times.
When she moved from Atlanta to Nashville, so did the skillet. It even made a trip to and from England. But she never praised it or really ...Read more
Corn on the cob is probably one of the greatest of great summer foods, but it's not particularly filling unless you eat the whole dozen yourself. This cheesy corn recipe, conversely, will fuel you up fast.
Based on an iconic side dish that's one of the most popular dishes at Jack Stack Barbecue in Kansas City, Missouri, it's as hearty as it is ...Read more
You probably remember your fifth-grade science: plants absorb carbon dioxide, which, through a process called photosynthesis, is converted into carbohydrates and oxygen.
The carbohydrates help the plant grow. The oxygen is a waste product that allows the rest of us to breathe.
Carbon dioxide, of course, is one of the biggest greenhouse gases ...Read more
When I first got the Sun-Maid Birthday Cake Bites, I hesitated to try them. Birthday cake-flavored raisin bars? Sounded odd. But I found that they don't really taste like birthday cake or raisins. Instead, they taste like less chewy vanilla Chewy Bars. The flavors mix well together, with the mini bites giving you the tiniest combo of raisin, ...Read more
Peak summer tomatoes are sweet enough to eat alone or layered into a simple salad, but sometimes they need a little heft to turn into a meal. Enter bruschetta.
This long-standing Italian antipasto staple of olive-oil-grilled bread comes from the word bruscare, which originally referred to cooking with fire. That's how I like my bread -- charred...Read more
Perhaps you've made loaves of delicious challah or sourdough bread during the coronavirus lockdown or picked up crispy baguettes from your favorite bakery. White bread is so amazingly good when it's fresh from the oven; sadly it goes stale very quickly.
Of course, leftover bread can be ground into crumbs or torn into crunchy croutons (I keep ...Read more
This is the best time of the year for people who cook. Also, for people who eat.
The fields are laden with produce. Vegetables and fruit hang heavy from every leafy branch. Goodness is fresh and abundant.
And with the sun blazing down on us like a broiler, the key is to enjoy all of this wonderful produce and cool down at the same time.
That ...Read more
During the summer, my cooking takes a noticeable shift. I put traditional composed dishes -- like, say, a lasagna or roast chicken with potatoes -- on the back burner in favor of one-bowl vegetable grab-bags to eat all the peak-summer produce I can get my hands on. This salad is one of those dishes, and I'll eat it over and over until the ...Read more
There’s no gloppy canned soup in this healthy green bean casserole recipe. Simply give cilantro, parsley or chives (or a mix of all three) a whirl in the food processor to make the pesto-like sauce that ties the casserole together.
Tomato & Green Bean Casserole with Spicy Herb Pesto
Active Time: 30 minutes
Total Time: 30 minutes
Breakfast has long been called the most important meal of the day. It’s the first opportunity to fuel your body after an overnight without food, basically a fast. In addition, with the variety of options to eat, it’s an ideal chance to give your body its first dose of most, if not all, food groups, and the nutrients they provide.
Cold beet borscht, one of my favorite summer soups, is an Eastern European classic, but it has been a staple in many American kitchens for years. The following recipe is a far cry from the bottled borscht I grew up on, which was just shredded beets with beet juice in a bottle. This version elevates that basic soup with vegetables and fragrant ...Read more
Of all the ways we cook corn, none is more underrated than roasting. Boiling is the quintessential method, while microwaving and grilling hold their own as cool alternatives. Yet roasting corn is like unlocking its hidden sweetness and earthy flavor in a totally hands-off way. Even better? There’s more than one way to do it right. You can ...Read more
The classic ratio of three parts oil to one part acid has long been touted by chefs, culinary instructors, cookbook authors and food experts as the ultimate vinaigrette formula. But as our preference for salads has shifted toward flavorful, bright and punchy, this old-school formula, which produces a dressing that is palatable yet dull, comes up...Read more
And just like that, we became a nation of bakers.
One day we were saying "Do you think this coronavirus thing is going to be bad?" and the next we were all at home in our flour-covered aprons baking loaves upon loaves of bread and wondering why we couldn't find yeast at the stores.
The bread-baking continues unabated, and so, to some extent, ...Read more