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Environmental Nutrition: Can food choices affect your calorie burn?

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Even the most inactive among us burn calories simply to keep our bodies functioning normally — to stay alive. For example, your basal metabolism (the calories burned to keep your body functioning) makes up about 60% of the calories your body burns every day. Non-exercise activity (daily activities, fidgeting, walking around the house) accounts...Read more

Seriously Simple: Fruit caprese is a summer delight

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Most of us are familiar with the celebrated tomato, basil and mozzarella salad named caprese. Some people think this salad was created as a symbol of the Italian flag, because the red, the green and the white components are artfully layered on the plate. I’ve made many versions of this Italian classic when tomatoes and basil are at their best....Read more

Kary Osmond: When life gives you lemons, make Greek potatoes

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Typically, when you order a souvlaki dinner it comes with salad, rice and Greek potatoes.

Greek potatoes have a delicious lemon flavor, and if they’re done well, they’ll be fork-tender on the inside and crispy on the outside. It’s an easy potato recipe to serve as a filling side dish to a Greek-themed meal.

Most Greek potato recipes I ...Read more

The Kitchn: Old-fashioned buttermilk bar donuts are crispy, fluffy perfection

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I am an equal opportunity donut lover. I love them all, from the mass-produced to the artisanal. But if I had to pick a favorite, it would be the old-fashioned buttermilk bar, which boasts craggy edges and a glazed top that I can’t get enough of.

Buttermilk bars rose to popularity in Los Angeles-based mom-and-pop donut shops in the 1960s. ...Read more

The Kitchn: How to make the best vegan pesto

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Homemade pesto couldn’t be easier to love. The simple Italian sauce tastes great on everything from pasta and pizza to sandwiches and grain bowls. It’s particularly delightful in the summer months, when fresh herbs are bright and bountiful, and plump in-season veggies need little more than a smear of the stuff to shine.

Traditionally made ...Read more

Meet the baker who tackled 100 recipes over 100 consecutive days

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MINNEAPOLIS -- When classrooms closed in mid-March, Mike LoPresti, an English teacher at Hopkins North Junior High, began to search for ways to fill his increasing amount of downtime.

Like many in shelter-in-place mode, he sought solace and purpose in baking.

Boy, did he ever.

When spring break's arrival placed distance-learning exercises on ...Read more

Gretchen's table: Fried pork chops with pickled peaches

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Peaches have started to make their summer arrival, and who can blame you if you turn them into some sort of sweet dessert like a pie or cobbler?

Yet the fruit also lends itself to a variety of tangy preparations, including pickles. (Yes, pickles!)

Soaked in a piquant brine of vinegar, sugar and spices, peaches go from sweet and juicy to an ...Read more

Kitchen talk: What is the proper way to store garlic?

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Do you store garlic bulbs on the kitchen counter or in the refrigerator or pantry? You might want to rethink that.

If you store them correctly, you can keep the cloves fresh and crisp for years, says Ron Stidmon, who co-owns Enon Valley Garlic in Enon Valley, Beaver County, Pennsylvania, with his wife, Rosemary.

Q: What is the proper way to ...Read more

A guide to understanding olive oil

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There's a reason olive oil is a favorite eating and cooking oil.

Made from the oil of pressed olives, it's a relatively healthy fat, full of antioxidants and high in monounsaturated fatty acids, which help lower your "bad" LDL cholesterol.

Olive oils are graded by their level of acidity. Here are the different types:

-- Extra-virgin is the ...Read more

Daniel Neman: More relatively helpful answers to your questions from the Food Dude

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The Food Dude has been sheltering in place in his well-appointed Fortress of Solitude (it's east of Longyearbyen on the island of Svalbard), but he decided to poke his head out for a much-needed haircut.

While he was out -- he saw his shadow, BTW -- he fielded a few questions from readers.

Hey, Food Dude: I am a former St. Louisan now living ...Read more

Divine Chocolate bars offer easy taste of indulgence

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The pick: Divine Chocolate bars

Why they rate: The Everyday Bars collection has 15 flavors to suit any craving: rich dark chocolate to smooth milk chocolate to creamy white chocolate. The bestseller is Dark Chocolate with Pink Himalayan Salt (60% cocoa), but other top picks include Dark Chocolate with Mint Crisp (70%), Milk Chocolate with ...Read more

Homemade salad dressings: Say goodbye to the bottle

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A salad without dressing is just a pile of limp, uninspired lettuce.

It is the dressing that makes a salad sing. It brings the greens to life, it makes the produce productive. What was once mere vitamins and roughage and something that sticks to your teeth becomes, with the measured application of a dressing, a dish to praise and celebrate.

...Read more

We're nuts for these vegan picadillo empanadas

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The best toddler-birthday-party food I've ever had were picadillo empanadas. Fede, a boy from my daughters' daycare, turned 3, and his mom baked a huge batch of them. She had made the dough by hand and pulled out tray after tray while the kids played.

After the party, I asked if she'd teach me how to make them. She explained that she never ...Read more

Best Bites: Talenti Salted Caramel Truffle Gelato Layers

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Sometimes you need a decadent treat to look forward to -- like wine at the end of a long day. For me, Talenti gelato has always been my splurge dessert. Its intensely refreshing flavors stimulate your taste buds with every spoonful, prompting you to savor each bite. But as idyllic as this new version seemed -- with its layers of dulce de leche, ...Read more

Free produce and less waste: Hundreds fill their bags in a 'Fruit-Share'

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LOS ANGELES -- It's a common scenario in Southern California: You're walking down the street and pass trees dripping with kumquats, lemons, oranges or avocados. Some of the fruit may already be on the ground. It looks tempting, but you resist picking some for yourself, despite knowing that much of the fruit will end up rotting on the sidewalk.

...Read more

EatingWell: Chicken dinner, big winner

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The cumin-and-coriander rub in this grilled chicken thigh recipe pairs deliciously with a minty cucumber salad. Chicken thighs can vary widely in size. Ask your butcher to hand-select four large thighs for this recipe. If you can only find small chicken thighs, cook two per person and reduce the grill time slightly.

Grilled Chicken Thighs with ...Read more

Kary Osmond: Basil mashed potatoes: The side dish you didn’t know you needed on your table

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I have an abundance of fresh Italian basil growing in my garden at home. It’s such a delicious herb that’s slightly sweet with a touch of pepper and has the ability to elevate even the simplest of dishes — like these mashed potatoes.

Because basil is a delicate herb, it can’t withstand high heat; otherwise, its flavors will dissipate. ...Read more

Seriously Simple: Toasted almond cookies and summer fruit salad become a Seriously Simple dessert

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As the summer’s weather pattern shifts into high gear why not bake a yummy cookie in the early morning to keep the house cool later in the day and enjoy after lunch or dinner?

Dusted with confectioner’s sugar, these light Italian-inspired cookies are best eaten while they are still very crispy. Almonds, lemon and port come together in a ...Read more

The Kitchn: Open-faced pizza burgers are the nostalgic comfort we need

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One bite into these open-faced pizza burgers and I was immediately struck with a sense of nostalgia. If you grew up eating English muffin pizzas like I did, these cheesy burgers will be right up your alley. They taste like a beefed-up version of the childhood favorite.

This recipe is like a pizza-burger hybrid: It borrows the very best traits ...Read more

Environmental Nutrition: Watermelon refreshers

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Watermelon is a slice of Americana, perhaps best enjoyed on a hot summer day. Those cooling, thirst-quenching bites that lead to sweet juicy drips off the chin are a nostalgic part of many childhood memories.

The folklore

Watermelon originated in Africa 5,000 years ago and was first cultivated in Egypt around 2,000 B.C., where it’s depicted ...Read more

 

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