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Environmental Nutrition: The pros and cons of juicing for health

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Environmental Nutrition

Juicing is often associated with "detoxing" or "cleansing," whether for weight loss or wellness. According to the 2015-2020 Dietary Guidelines for Americans, fruits and vegetables are associated with a reduced risk of many chronic diseases, including heart disease and ...Read more

Seriously Simple: Brighten up your Passover table with these modern dishes

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Passover is the annual holiday that commemorates the Jews' exodus from slavery in Egypt. It goes on for eight days, and certain dishes like any leavened bread or pastry are forbidden. The main event is called the Seder and is celebrated with family and friends gathering around the table and reading the Haggadah that tells the ...Read more

EatingWell: Sweet dreams are made of cheese

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Meaty portobello mushrooms and sauteed collards turn this easy grilled cheese recipe into a healthy meal. If you don't have Dijonnaise on hand, make your own by stirring 1 tablespoon Dijon mustard into 3 tablespoons mayonnaise.

Collards & Portobello Grilled Cheese

Serves 4

Serving Size: 1 sandwich

Active Time: 30 minutes

Total Time: 30 ...Read more

The Kitchn: Cook perfect salmon fillets every time

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When it comes to simple, quick weeknight meals, salmon fillets always have a place in my regular lineup. This foolproof technique delivers a perfect medium-cooked fillet that's tender and flaky with deliciously crispy pan-seared skin.

Buying the salmon

When cooking salmon in the oven or on...Read more

The Kitchn: This new spin on a classic British dessert is seriously sweet

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Banoffee pie, as in "banana toffee pie," strikes an amusing balance between buttery rich sweetness and everyday fruit flavors. This playfulness is exactly what makes it extraordinary.

This no-bake pie cuts into a buttery cookie crust full of a creamy brown sugar-flavored toffee filling. ...Read more

From avocados to kale: How one man forever changed the way we eat

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We're a nation of immigrants. So is our food.

Look at the vast array of produce in the supermarket. Where did all these fruits and vegetables originally come from? And how did they get here?

According to author Daniel Stone, we have one man to thank for the diversity of this bounty: David Fairchild.

More than a century ago, Fairchild traveled...Read more

Revolution, Three Floyds among nation's 50 largest craft brewers

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Revolution Brewing's stature in the craft beer revolution just keeps on growing.

The 8-year-old Chicago brewery was the nation's 40th-largest craft brewer in 2017, according to rankings released Wednesday by the Brewers Association, a Colorado-based trade organization.

In 2016, Revolution was the nation's 46th-largest craft brewery. It debuted...Read more

Pour wine to savor and enjoy, not guzzle

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When you think of the broad concept of "enjoying wine," or at least when I think of it, it's hard not to imagine a glass being raised. Sometimes it's a person raising a glass in a gesture of "Cheers," and other times, it's a bottoms-up raising of the glass as someone takes a sip or a whiff of wine. But just as often, that glass is being raised ...Read more

Love Jai Alai IPA from Cigar City? Don't miss brewery's Maduro Brown Ale

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The beer: Maduro Brown Ale by Cigar City, made in Tampa, Fla.

What it is: A fairly faithful take on an English-style brown ale from a well-regarded brewery that began distributing in Chicago in February. Cigar City is largely known for its Jai Alai IPA, but Maduro is not to be missed. It's the first beer the brewery made when launching in 2007,...Read more

When smoke gets in your soup: Warming flavors for cold weather

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In cold weather, I perk up simple suppers with a bit of smoke -- that delicious flavor addition we associate with the grilling days of summer. I would happily enjoy smoked or grilled foods every day. Ditto for homemade soup. Melding the two together proves a match.

Here are two soups with subtle smoke flavors from smoked proteins, such as ham, ...Read more

McDonald's brand-new burger is out. Here's our verdict.

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Poor Ronald McDonald: Like a party clown working with bored kids, he's juggling as fast as he can to keep up with a fickle food market: Breakfast all day! A bargain menu with more options! Better burgers with fancier buns!

And now: No more frozen burgers! In a change announced a year ago, it's the rollout of McDonald's promised fresh-meat ...Read more

Leek and ham tart to prep ahead, then throw together for brunch

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Flamiche was devised when a farmer, en route to market, stumbled, dropping butter, cream, cheese and eggs. A quick thinker, she snagged a scrap of bread dough, wrapped up the mess and popped the proto-tart in the communal oven.

Obviously, this origin story dates back to an age when food safety standards were lax.

Since then, flamiche has ...Read more

What is aquafaba? It's one of the 850 words added to Merriam-Webster's dictionary

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Can you say kabocha? How about kombucha? What do you do with aquafaba?

And, really, who doesn't like an Arnold Palmer?

These are just a few of new food words that Merriam-Webster have added to the dictionary mix. More than 850 new words and their definitions were added recently, and many of them are culinary terms.

"In order for a word to be ...Read more

Don't call it plain. Vanilla is complex, even smoky, and may be a baker's best friend

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Somewhere along the line, vanilla became synonymous with bland or ordinary.

Which is just plain wrong.

Blame it on a world of Chubby Hubby ice cream and Candy Cane Oreos, where "more" sounds like "better," where fake flavors bolster profits.

It's true that vanilla's aroma, flowery and fragrant, usually gets top billing before its taste, ...Read more

The sublime joy of cooking with peanut butter

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Peanut butter is my religion. George Washington Carver is my prophet.

I think we can all agree that peanut butter is the most perfect food ever invented. It is the ultimate expression of man's genius, a spreadable utopia that covers our sins, brings happiness to all and goes as well with jam as it does with jelly.

Though peanut butter is the ...Read more

Beef, it's what's for dinner: Can competitors, climate activists dial that back?

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WASHINGTON -- Look out, cowboy. Climate change campaigners are coming for your burger business. So are mushroom growers, Silicon Valley investors and the billionaire Bill Gates.

All are collaborating with food companies, restaurants and chefs to promote alternatives to pure-beef hamburgers. It is a whopper of a market. Americans eat an ...Read more

Best Bites: Kellogg's Chocolate Frosted Flakes

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Ordinarily, I'm not a big believer in chocolate in your cereal. But Kellogg's Chocolate Frosted Flakes may make me a believer. The cocoa flavor is front and center but not overwhelming, and there is enough of the crunchy corn in the background to remind you that you are eating breakfast cereal, not dessert. Unless you eat cereal for dessert. I'...Read more

Environmental Nutrition: Turn to dark chocolate for a heart-healthy treat

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Environmental Nutrition

EN investigates the not so dark side of eating chocolate.

The mighty Mayans touted it as the "Food of the Gods," and ever since millions of palates have been held hostage to the seductive, silky ways of chocolate. Beyond its feel-good factor, partly in thanks to a mix...Read more

Seriously Simple: Celebrate Easter with braised spring lamb

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Easter signifies the beginning of spring, so what better dish to celebrate the holiday with then young spring lamb and fresh peas right out of their shells?

I love this dish from Alex Guarnaschelli's book "The Home Cook: Recipes to Know by Heart" (Clarkson Potter, 2017) Filled with easily accessible recipes, this is a wonderful volume to keep ...Read more

EatingWell: In complete hominy

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Hominy is made by soaking dried corn kernels in lime to remove the tough hull and germ. The result looks like puffed-up corn, perhaps most notably enjoyed in the Mexican soup posole. In this healthy chicken stir-fry recipe, the hominy is added along with the vegetables to make a hearty dinner. Look for hominy in cans in the Latin section of ...Read more


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