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Back to the basics: How to make a roasted veggie and polenta bowl

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Ready for another year of cooking? The post-holiday season is a natural time to think about what we want to carry over from last year and what new habits, ideas, activities or even recipes we want to explore in the coming months.

If cooking is something that has frustrated you in the past, finding just one or two basic techniques that you can ...Read more

A hearty root vegetable hash for breakfast

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My years of being raised in the South left an indelible taste for bacon fat-coated vegetables, a rich treatment I indulge in only once a year. And while you can use butter or olive oil in its place, the distinctive taste of bacon fat works particularly well with that of the root vegetables I use in the hash: creamy, robust rutabaga and sharp, ...Read more

Mexican frittata suits ketogenic diet

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If you are turning over a new leaf on your diet for 2020, San Diego holistic nutritionist Torie Borrelli has a new book that can help. Her "Mexican Keto Cookbook" shares health-conscious recipes for Mexican cuisine, from a Probiotic Guacamole to Mexcal Lamb Barbacoa.

Borrelli is a consultant and instructor for the Rancho La Puerta spa in Tecate...Read more

What the ale? Beer judges, homebrew contests filter industry trends

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ST. LOUIS -- Becoming a beer judge isn't a barrel of laughs.

Aspiring tasters must successfully answer 180 multiple-choice questions in 60 minutes, sample a bevy of bad beers -- correctly identifying problems with oxidation, fermentation or yeast gone rogue -- and then take a written exam with 20 true/false questions and five essays.

One ...Read more

What to eat to recover from your holiday overindulgence

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We have navigated through the season of excess -- those weeks between Thanksgiving and New Year's Eve. Now we have arrived at the season of long nights and short days, as well as the season of the winter crud. This is the time of year when a stranger's sneeze on the bus can make us miserable within the week.

What we need at this time of year is...Read more

Let's eat: Start your day with sweet and savory muffins

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Thinking of changing up the way you do breakfast in 2020? These mini casseroles -- made in cupcake tins -- are almost as easy to pull together as a bowl of oatmeal.

Studded with crispy bacon bits and topped with shredded cheddar, they pair vitamin-rich sweet potatoes with the natural sweetness of apples. They're equally delicious warm or at ...Read more

What's a sake cleanse? And why would you want to do one?

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I recently proclaimed a huge confession: I don't get sake. I had attended sake tastings, sat through sake classes, watched sake documentaries. I had tried it, warm and cold, budget and high-end, paired with sushi and ramen. Its subtleties were lost on me -- I could barely enjoy a sip, let alone embrace its elusive joys.

I shared my confession ...Read more

Environmental Nutrition: What is sarcopenia; the skinny on garlic and blood pressure

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Environmental Nutrition

Q: I keep hearing about sarcopenia. What is it?

A: From birth until around age 30, our muscles grow and increase in strength. However, at some point in our 30s, muscle mass begins to decrease and function is affected. This is known as sarcopenia (a condition ...Read more

Seriously Simple: One-pot mocha brownie cake is easy and scrumptious

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If you are thinking of making a chocolate cake for folks who love coffee, I have the perfect Seriously Simple dessert for you.

The first time I tasted this I thought it was the best home-style chocolate/coffee cake I had ever tasted. My friend Judy Miller has had this recipe in her family for years and she told me that it is always a hit for ...Read more

EatingWell: Enjoy 'barbecue' all year long

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This Asian "barbecued" chicken made in a casserole dish is truly finger-licking good! You can make this with 2 bone-in chicken breasts (about 12 ounces each) instead of thighs and drumsticks, if you prefer. Remove the skin and cut each chicken breast in half on the diagonal to get 4 portions about equal in weight. Serve with sauteed chard and ...Read more

Two-tone potato salad the quick side you need for supper

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A quick and easy to make potato salad is to shorten your prep work. To do just that, I've left the skins on the potatoes. What can I say? I'm always looking for a shortcut! But this is a healthy shortcut, as half of the potato's nutrition is stored in the skin. Just be sure to give the ...Read more

The Kitchn: Save time and money by making sheet pan chicken nachos

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Nachos are one of my go-to weeknight meals, and I'm here to make sure they're one of yours, too. No, I'm not talking about grabbing loaded nachos at happy hour. I'm talking about easy homemade chicken nachos, which will save you money and are ready in minutes.

These nachos have it all: ...Read more

The Kitchn: A light, fresh salad that satisfies

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I'll be the first to admit that I struggle with the whole lunch thing. If I haven't prepared anything at the start of the week (which, to be honest, is most weeks), I end up eating some version of eggs on toast all week long, lamenting the fact that I should have just carved out 20 minutes ...Read more

What to do with a restaurant gift certificate

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So you received a restaurant gift card or certificate. Visions of good times on a friend's dime are dancing in your head.

The first thing to do: Use it right away. Don't tuck it into a drawer to wait for a special occasion. You just got free money. This is a special occasion.

Given the constant churn of the restaurant scene, countless ...Read more

Best Bites: Pop-Tarts Brown Sugar Crisps

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On the package, Kellogg's describes its new brown sugar crisps as "cinnamazing." Corny puns aside, these breakfast bars are nothing short of delicious. The bars have a crispy texture as the name implies with sweet filling inside.

Size: Six two-bar pouches

Price: $2.99

Available: Grocery stores, including Target and Walmart

(c)2019 St. Louis ...Read more

How to make chocolate truffles, the easiest candy with the biggest reward

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Don't get me wrong: I am not -- repeat: NOT -- saying that if you don't like chocolate, there's something wrong with you, that maybe you are not from this planet (Earth). Perish the thought.

On another topic, quick question: Is it possible there are actual aliens from another world living among us disguised as humans? I think that's a ...Read more

Brussels sprouts even their haters have no choice but to love

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Among my favorite wintertime bites are the warm Brussels sprouts served at Prune in New York. The sprouts come steamed tender and bathed in olive oil and salt, toothpicks on the side for spearing. It's a great appetizer and always surprises guests who would never think to serve sprouts like the natural hors d'oeuvres they are.

When I set about ...Read more

Move over whiskey (and gin and vodka), cognac's coming back to cocktails

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I prefer grape-based spirits to grain-based. Back in the 19th century, so did many American drinkers, until a late century Phylloxera outbreak wiped out much of France's grapes and essentially cut off the flow of wine, brandy and cognac. That's when drinkers in the U.S. had to turn to domestic spirits like whiskey and bourbon in their tipples. ...Read more

Peanut butter adds flavor contrast to banana bread

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Benjamina Ebuehi grew up in a Nigerian family in London, and her interest in cooking began when her mother bought her a child's baking book. As she continued to learn and work her way through other cookbooks, she says it was always the chapters on cakes that interested her the most. She began to create her own cake recipes, gravitating toward "...Read more

Let's eat: Why order Chinese takeout when you can make it yourself?

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PG tested

Chinese takeout can be a lifesaver on busy weeknights. But if you've got a few minutes to spare, you can make many of those favorites at home.

This crispy beef stir-fry comes together in minutes. It only requires shallow frying and you can easily find the ingredients in a grocery store. Substitute tamari for the soy sauce and it's ...Read more


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