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Environmental Nutrition: Exploring kaniwa; Raw mushroom safety

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Environmental Nutrition

Q: What is kaniwa, and what are its health benefits?

A: Like quinoa, kaniwa (a.k.a. canihua) is a pseudo-cereal from South America. Cultivated primarily in Peru and Bolivia, kaniwa is the seed from the flowering plant goosefoot. Kaniwa is from the same genus as quinoa...Read more

Seriously Simple: Grilled eggplant salad is a colorful first course

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Picture a platter of grilled purple Japanese eggplant slices, drizzled with date syrup and creamy tahini and showered with creamy green roasted pistachios and garnet red pomegranates on top. Israeli cooking is sweeping through California, from downtown Los Angeles to Santa Monica. Chefs are using the state's freshest produce in creative dishes ...Read more

EatingWell: Get crafty with tortillas!

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This chicken taco bowl recipe uses the underside of a muffin tin as a mold to bake cute little homemade "tortilla bowls." The "tortilla bowls" are filled with a zesty chicken filling and topped like nachos. If you have two large muffin tins, you can make all eight "bowls" at once. Bake them in the upper and lower thirds of the oven, rotating top...Read more

The Kitchn: Use your slow cooker for homemade breakfast burrito bowls - really!

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A good breakfast burrito is proof that it's what's on the inside that really counts. The classic combination of fluffy potatoes, seasoned sausage, creamy beans and eggs bathed in salsa and chiles will always get our attention, so let's remove the distractions and get straight to the filling....Read more

The Kitchn: This delicious salad turns a bag of carrots into dinner

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You know that bag of carrots sitting in the corner of your fridge? The ones you keep there as a backup vegetable to have on hand just in case because they last forever? (I know it's not just me who does this.) This salad is going to forever change the way you look at those carrots.

They're ...Read more

Environmental Nutrition: The sweet facts about honey

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Environmental Nutrition

We all know bees make honey, but you may be surprised to learn that honey harvesting dates back 8,000 years and, over the millennia, honey has been used as everything from an antimicrobial and wound healer to a much-loved sweetener.

Busy bees

Honey starts as flower ...Read more

Seriously Simple: Break out the barbecue

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Once we have longer nights and warmer weather, I am all in with barbecuing. I personally love to find different marinades or rubs that offer loads of flavor with minimal time in the kitchen.

In "Flavorize" (Chronicle Books, $22.95) author Ray Lampe shares his barbecuing secrets with great marinades, brines, rubs and glazes. The following "Big ...Read more

EatingWell: Hash out the details

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Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top.

Potato, Asparagus & Mushroom Hash

Serves 4

Serving Size: about 1 1/4 cups

Active Time: 40 minutes

Total Time: 40 minutes

1 pound new or baby potatoes, scrubbed, halved if ...Read more

The Kitchn: A meaty mushroom lasagna you can make the night before

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What would some of our favorite comfort food classics look like if we asked a nutritionist to give them a makeover? In this recipe, you will see how smart choices make for a lighter, more nutritious take on lasagna without ever compromising the flavor.

This lasagna tastes just like the ...Read more

The Kitchn: A light, airy flourless cake for almond lovers

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This cake has magical synergy. With no flour at all, this delicate and tender almond cake is based on the taste of ancient recipes, yet it's made with modern cake-baking techniques. You'll bake this cake in a jelly roll pan and split it into threes to make the layers. We'll keep running with...Read more

Breakfast gets the spotlight in new cookbook from Minn. kitchen master

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Duluth author and Minnesota treasure Beatrice Ojakangas has published an astonishing 30 cookbooks (the first one, "The Finnish Cookbook," debuted in 1964 and is still in print).

For her latest, she's culled 13 of those titles for recipes -- 250 of them -- in a compilation titled "Breakfast With Beatrice" (University of Minnesota Press, $19.95),...Read more

His love for berries led him to create a food company. His friend's memory is his driving force.

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RALEIGH, N.C. -- If you've ever been to a you-pick strawberry farm, you've surely seen children who have more strawberry on their faces than in their buckets.

"That was me as a kid," grins Adam Dillard, a 33-year-old Raleigh native who still can't resist the plump red orbs. "One for the bucket, two for my mouth."

Dillard's love of strawberries...Read more

Tips for using summer-ish berries, now in season

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What's in season: A sure sign summer is just around the corner, cartons of delicate berries are turning market stand displays vibrant shades of red, blue and purple. Raspberries, blueberries, boysenberries and blackberries -- including large Kiowa blackberries and marionberries -- are most common, though mulberries are turning up at some stands,...Read more

Today's Special: Not just for crunch. It's time to give celery a second look

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I never paid much attention to celery -- appearing in lunch box snacks of celery stuffed with pimento cheese, on a crudite platter, or as a garnish for a bloody mary. And yet, I always have a wilting bunch of celery in my refrigerator crisper in order to make tuna salad, or to dice into a mirepoix (along with carrots and onion) for soup or stew....Read more

Know your sugars, from demerara to muscovado to confectioner's

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For all the different sugars out there -- white, brown, demerara, turbinado, powdered, superfine and more -- it's a little surprising that they all come from the same source: a plant.

Two plants, actually: sugar cane and sugar beets. But the sugar juice or sucrose extracted from either is, in terms of chemistry, identical.

Perhaps the marvel ...Read more

Sacramento has a craft beer industry worth writing a book about

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SACRAMENTO, Calif. -- Justin Chechourka says that when Sacramento craft brewers make beer, they are chasing their passions, not money. It's about doing do something they love.

"That's why I equate them to artists," said Chechourka, whose book "Sacramento Beer: A Craft History" recently hit the electronic shelves of Amazon and Barnes & Noble.

...Read more

Best Bites: Fudge-Dipped Oreo Thin Bites

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The folks at Oreo are always trying to come up with new variations on their popular treats, with varying degrees of success (seriously, do not bother trying Cherry Cola-flavored Oreos). One of their best efforts is Fudge-Dipped Oreo Thin Bites, which take little, doll-house sized Oreos and then dip them in chocolate. If you've ever had Oreos, ...Read more

Trending Instagram rhubarb creations have nothing on a good tart in a crust

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Rhubarb, featured flavor of humble pie, is trending. Have you seen the selfies? Cray-cray.

Credit Julie Jones, British home baker, who posts tarts of astounding complexity (Instagram: julie -- jonesuk). Checkerboard. Stripes. Parquet. Looping floral bouquets. From rhubarb!

Inspired, I shaved some stalks into paper-thin ribbons and wove them ...Read more

Spanish food? Sí, por favor!

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More than 46 million people live in Spain. And among them, they have more than 46 million different recipes for paella.

Spain is not large by American standards; in area it totals the size of California plus South Carolina. Yet it comprises 16 distinct regions, each with its own way of cooking -- and in some cases, its own language.

Murcia, in...Read more

How to stock your kitchen for quick shrimp dinners

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I'm still learning kitchen tips from my 87-year-old mother. Rather than rely on pricey delivered meal kits, she stocks a modest supply of essentials suitable for fast weeknight dinners and impromptu guests. Frozen shrimp, purchased on sale, is a standard. Same for a few key frozen vegetables, fast-cooking pasta, canned tomatoes and refrigerated ...Read more


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