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Environmental Nutrition: The pluses of pulses

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Environmental Nutrition

Evidence supporting the fighting power of pulses is stronger than ever. Pulses are an excellent source of fiber and plant-based protein and deliver folate, magnesium, iron and other important vitamins and minerals. Dried beans, peas and lentils have a low carbon ...Read more

Seriously Simple: Culinary mash-up makes one delicious seafood stew

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Cavallo Point, nestled under the Golden Gate Bridge in Sausalito, Calif., is a unique setting. Picture a U-shaped arrangement of cottages around a large, sloping grass field that was once an army base. All the cottages have been updated and are furnished beautifully. Some of them have wraparound porches that offer beautiful vistas of the San ...Read more

EatingWell: Salad meets grill

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This salad of grilled vegetables and beans tossed with lemon and dill tops grilled portobello mushrooms smothered in melted fontina cheese for a healthy vegetarian main course.

Grilled Portobellos with Chopped Salad

Serves 4

Serving Size: 1 mushroom

Active Time: 45 minutes

Total Time: 45 minutes

1/4 cup lemon juice

3 tablespoons extra-...Read more

The Kitchn: The next generation of no-bake cheesecake bars

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TheKitchn.com

Labneh is cheese made from strained thick yogurt. It's commonly eaten for breakfast in Mediterranean and Middle Eastern countries with olive oil and bread. At stores, you'll find it in the refrigerated section, sometimes labeled as "yogurt cheese." But if you don't see it there, it's ...Read more

The Kitchn: Kids will fall in love with this broccoli recipe

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TheKitchn.com

Want to know the secret to getting my daughter to eat her broccoli? Marinating it in lemon juice and olive oil, then showering it in lots of Parmesan cheese before grilling it into tender submission. We polished off the whole bowl of florets covered in crisp, cheesy bits, fighting over the ...Read more

Have you forgotten all about pinot grigio during this summer of rosé?

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Here in this glorious summer of rose, pinot grigio is the odd wine out. It's not as decisive as sauvignon blanc. It's not as controversial as chardonnay. It's the sort of wine one is served on Ladies Drink Free Night at Italian restaurants, cold and inexpensive and a little bit tasteless.

Since there is no such thing as bad free wine here on ...Read more

Grill-smoked fish answers all your summer needs — salads to spreads to omelets

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My grandfather, a bricklayer by trade, fashioned his own smokehouse under the stairwell of a small Chicago bungalow. He filled it with fresh hams, homemade bacon and garlicky sausage to smoke for the family. The steps just outside that brick room proved the perfect gossip spot for my cousins and me. We always left his house smelling faintly of ...Read more

What's the difference between cilantro and coriander?

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Q: What is the difference between cilantro and coriander?

-- Tom Bankovich, Riverview, Mich.

A: If there are ever confusing herbs, it's cilantro and coriander. While both come from the same plant, they have different uses and tastes. Cilantro is the leaves and stems of the coriander plant. When the plant flowers and turns seed the seeds are ...Read more

What wines to drink with grilled seafood

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One of the simplest, yet most delicious, dinners you can enjoy this summer is a platter of grilled oysters and shrimp. Either form of seafood requires little more than throwing it on the grill. A simple sauce of sambal oelek, horseradish, mayo and cilantro accompanies them. All you need to complete the meal is one of these crisp white wines.

...Read more

'Where do I start learning about wine?' This columnist has the answer

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The two wine questions I get asked most are "What is your favorite wine?" and some version of "Where do I start?"

The former question comes from people well into their wine journey, and considering I don't have any kids, asking me to name my favorite wine is like asking me to name my favorite Rush or Todd Rundgren song. Don't make me choose! ...Read more

Build a better burger with add-ons

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I stumbled onto these burgers at Whole Foods Market last summer, after a long day of staring at a computer.

I rarely succumb to pre-made meat dishes because I know I can make them at home -- where it would be fresher and, I'm sure, better.

And, really, a hamburger patty? How tough is that to make?

But there it was in the meat case, with bits ...Read more

NC brewer explores the art, the craft and a little women's history

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CHARLOTTE, N.C. -- Boilers radiate heat as wheat showers into the hot water. After the last grain is dropped, a mixture of smells -- like fresh-cut grass and summer rain -- flows from the boilers into the garage.

Jen Blair, at home on a Saturday in June, is brewing a Belgian beer style named for the women in grey dresses who carried beer to ...Read more

Coconut milk marinade helps grilled chicken rise to occasion

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The revolution demands: Rise up. And desks heed the call. Enough of sitting idle, standing still, holding steady at 29 1/2 inches above the carpeting. Now: They rise.

Which comes as a surprise to the home-office worker. Alone with coffee and kitchen table, she had no idea this rebellion was brewing. Concerning office furniture, she is not, as ...Read more

A taste of Brazil for a sizzling meal

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I'm loving the chile-based marinade from "Brazilian Barbecue & Beyond," by David Ponte, Jamie Barber and Lizzy Barber, that I've used to toss with jumbo shrimp.

In fact, I made an extra batch to use as a dipping sauce for another dish because it's simply that good, spicy and garlicky, with a hint of tomato.

The recipe (and cookbook) serve as a...Read more

Test Kitchen recipe: Pair lamb kebabs with earthy spices

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These kebabs have tasty morsels of marinated lamb nestled between pieces of fruit and vegetables. I came up with this recipe a few years ago, and it has become a regular on my summer grilling menu.

Pieces of lamb are marinated in a paste-like thicker mixture hinted with earthy Indian-inspired spices.

The whole seed spices (coriander, cumin and...Read more

Best Bites: Pringles Loud Mighty Margherita Pizza Chips

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In the never-ending search for new flavors, the evil geniuses at Pringles have come up with one for the ages: Margherita pizza-flavored potato chips (or whatever it is that Pringles are). You can really taste the tomato, the basil and the garlic on these chips, along with a lot of salt. We found them totally addictive; your experience may vary. ...Read more

It may be hot outside, but these salads will be cool at the table

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The dog days of summer are officially here with temperatures in the 90s and humidity to match. It's the time of year when a fresh salad as an entree is welcome.

I've always been a fan of salads as the main meal. They're packed with a variety of vegetables and a simple grilled or roasted protein -- and speak of summer.

They're a great way to ...Read more

From teen immigrant to vintner, Rolando Herrera has bottled his dream

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NAPA, Calif. -- Rolando Herrera runs Mi Sueno Winery in Napa Valley, which annually produces about 8,000 to 10,000 cases of premium estate Chardonnay, Pinot Noir, Syrah, Cabernet Sauvignon, Malbec, Petit Verdot and a specialty blend. The family-run operation, Spanish for "My Dream," has 16 full-time employees and 40 acres of vineyards -- with ...Read more

Environmental Nutrition: A new take on yogurt

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Environmental Nutrition

Yogurt has gone from a natural foods niche to a staple in the refrigerators of most Americans. A few years ago we were introduced to Greek yogurt, in which the watery whey is removed by straining, leaving a creamier, thicker yogurt with higher protein and lower sugar ...Read more

Seriously Simple: An Indian twist on avocado and tomato salad

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When faced with her husband having Type 2 diabetes, and her own struggles with weight, Deepa Thomas discovered that by cutting back on rice and bread and other carbohydrates she was able to help her husband and herself lose weight and feel great. She reinvented her take on classic Indian cooking by avoiding carbs but keeping the vivid flavors ...Read more

 

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