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Environmental Nutrition: The nuts and bolts of nutrition bars

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Environmental Nutrition

We know that eating a variety of whole foods from all food groups is the ideal way to eat. But we also know that sometimes life just gets in the way of our best laid plans. That's when having a nutrition bar in your bag or glove compartment can save the day.

In a ...Read more

Seriously Simple: Colorado chicken soup perfect for fun-filled fiesta

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Do you know the meaning of Cinco de Mayo? I happily celebrate this holiday with an array of fabulous Mexican food but really never looked into its history. It is a holiday where the Mexicans defeated the French in a huge battle in Puebla, Mexico, against overwhelming odds. Puebla and many U.S. cities have huge celebrations with parades, ...Read more

EatingWell: Classic salad gets a healthy makeover

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We gave a classic chef's salad recipe a makeover with our own homemade healthy Thousand Island dressing recipe and reduced-sodium cheese and turkey. Those swaps slashed 260 calories and nearly a day's worth of sodium (2,131 mg!) per serving compared with traditional recipes.

Chopped Chef's Salad

Serves 4

Serving Size: about 2 1/2 cups

Active...Read more

The Kitchn: How to make a cheese danish for a crowd

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There are a few foods that are tightly woven into my happiest memories, and cheese danish is one of them. I grew up eating two kinds of cheese danish, and I loved them both. One was bakery danish, individual treats that were bigger than my whole hand, with a tender yet flaky pastry crust.

...Read more

The Kitchn: A weeknight lasagna you can whip up in no time

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Lasagna is a true labor of love that requires slow cooking a sauce, boiling noodles, and layering the ingredients all before it even goes in the oven. While I appreciate a well-constructed lasagna, it's not feasible for weeknight dinners.

Here's how you can skip the oven entirely and still ...Read more

One-pot meals pack a lot of flavor in a single dish

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"Bowls!" is the title that shouted at me one morning when I got to work, where cookbooks seem to magically appear at my desk overnight.

The new book by Molly Watson perfectly explains why one-pot dishes and meals have become all the rage. They've got everything in a meal in one place. Somehow, throwing together a mish-mash of flavorful ...Read more

A lesson learned while drinking wine in the Arizona desert

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There's no better place to drink wine than at a winery, the place that brought it to life. Cellars are better than the tasting rooms, if you ask me, and vineyards are best of all, when the weather is good.

Part of why wine is best at a winery is because it hasn't traveled, hasn't been exposed to heat or cold, hasn't been jostled or hit by light...Read more

Culinary SOS: A vibrant palette for that citrus palate

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With the weather warming and spring in full bloom, citrus season is coming to a close. Still, you might find some of the best fruit in the market stands now.

"As the season evolves and begins to end, the citrus is just sweeter and juicier," says Mercedes Rojas, chef de cuisine at Lucques restaurant in Los Angeles. Every year, the restaurant ...Read more

How to make a sushi bowl

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Deconstruction once ruled academia. The literary theory insisted that the text (pre-texting) be taken apart, like some Lego castle, and left in pieces on the classroom floor. The game kept professor and student busy for years. Now new fads roam campus, and deconstruction has moved on to the menu.

The enchilada, for instance, no longer dresses ...Read more

How to make pesto-loaded lamb chops, and which wines to pair

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Lamb isn't exactly the type of meat to hang back in the shadows. You're eating it because you like its assertive, gamey flavor -- but what wine to pair? A tannic red with some acidity will hold up, says sommelier Nate Redner. Try any of his three recommendations below with one of our favorite recipes for lamb chops.


MINT PESTO LAMB ...Read more

Mediterranean diet is healthy. But is it Mediterranean?

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There is the Mediterranean Diet. And then there is the Mediterranean Diet.

The Mediterranean Diet is said to be one of the most healthful in the world. It emphasizes fruit and vegetables while minimizing red meat. It features plenty of fish, along with poultry. It uses oil instead of butter, and herbs and spices instead of salt. It encourages ...Read more

Best Bites: Duncan Hines Perfect Size For 1 cake mix

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Most times after dinner, my kids ask about dessert. Some times, I let them have one. But I'm certainly not always in the mood to whip something up, so Duncan Hines' new Perfect Size For 1 mug cakes are just right for them to make their own, and fast. All you do is empty the packet into a coffee mug, add 3 tablespoons of water (or milk), stir and...Read more

Simple tapioca pearls dress up breakfast and beyond

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Tapioca pearls taste like nothing by themselves, but when combined with cumin seeds, green chilies, grated coconut, roasted peanuts and lime juice in sabudana khichdi, they take on a new life for breakfast and beyond.

The small white beads are hard in their dry form but become soft and translucent when cooked.

Extracted from the tapioca or ...Read more

Ask the Test Kitchen: Do you peel bananas before freezing?

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Q: When you freeze bananas, should you peel them? What is the best way to defrost them and should them be drained?

-- Sue Ritter

A: If there is one cool thing about bananas, it's that they freeze wonderfully. And they keep just fine in the freezer for about three months. Freezing is a way to preserve bananas that have reached their ripeness ...Read more

Let's eat: Chocolate, Salt and Pepper Sables

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These peppery French butter cookies are a grown-up's version of a milk chocolate bunny. Sandy in texture, with the flavor of chocolate shortbread, they melt in your mouth, with a salty finish that's a terrific contrast to the sable's sweetness.

You definitely won't want to share. I suggest doubling or even tripling the recipe to keep the peace....Read more

Environmental Nutrition: Prebiotics, to feed your good bacteria

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Environmental Nutrition

From yogurt to kombucha to supplements, probiotics appear to be on the tip of everyone's tongue, literally and figuratively. Probiotics are live bacteria and are believed to have properties that improve digestive health. Lactobacillus found in yogurt and other ...Read more

Seriously Simple: Versatile olive oil dips take the place of butter

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We've come a long way from simple packaged breads that you can pick up at the supermarket. Here in Los Angeles, bread bakeries are springing up across the city. My favorites are The Bread Lounge and Clark Street Bakery at the moment, each with their own spin on crusty, chewy baguettes as well as many other varieties. But these toothsome loaves ...Read more

EatingWell: Adios, takeout!

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This chipotle-flavored burrito bowl recipe is even better than takeout and just as fast. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner.

Chipotle Chicken Quinoa Burrito Bowl

Serves 4

Serving Size: 1 burrito bowl, about 2 1/2 cups

Active Time: 30 minutes

Total Time: 30 minutes

1 tablespoon ...Read more

The Kitchn: A perfect start to a busy morning

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Made in a big batch, these freezer-friendly breakfast sandwiches are your solution to an easy and satisfying hot breakfast on even the most hectic weekday mornings.

This is your classic ham, egg and cheese breakfast sandwich reimagined into a freezer-friendly quesadilla. Creamy scrambled ...Read more

See the light: Healthy salad gets a boost from grilled shiitake mushrooms

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Weekends are beloved because of the hearty meal at the table's centerpiece. After a robust spring supper, I like to plan on a light, meatless meal for the following night (or two) such as shiitake salad with arugula.

The following recipe is a riff on the most luxurious salad, Insalata di Porcini, found in my cookbook "Molto Italiano" (...Read more

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