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EatingWell: Enjoy a taste of the Mediterranean at home

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This healthy fish recipe makes a tasty and easy weeknight meal. In the Mediterranean region, blends of dried locally grown herbs are common. This version is ideal for vegetables, seafood, poultry and pork.

Herby Fish with Wilted Greens & Mushrooms

Serves 4

Active Time: 25 minutes

Total Time: 25 minutes

For the Mediterranean herb mix:...Read more

Environmental Nutrition: Spotlight on supplements: Hibiscus

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Hibiscus is more than just a pretty flower.

Overview

Hibiscus (Hibiscus sabdariffa) is a well-known flower that can be consumed as a tea or in supplements. It contains a range of bioactive compounds such as anthocyanins, proanthocyanins, and flavonols. Due to the complexity of its composition, different hibiscus preparations ...Read more

Seriously Simple: Crab cakes, a luxury worth making

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Years ago, I was a judge at the Mendocino Crab and Wine Festival. We tasted 35 Dungeness crab cakes. The winning entry had mostly fresh crab meat morsels with just enough breadcrumbs to bind the crab together. This recipe from Executive Chef Alan Kantor, of MacCallum House in Mendocino, is similar to that one.

Chef Kantor adds scallions, ...Read more

JeanMarie Brownson: One-pan pasta delivers flavorful meal, easy clean-up

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The best ingredients, prepared properly with lots of flavor, deliver pleasure in abundance. Perhaps that is the beauty behind the increasingly-popular, one-pan meals. No fuss, minimal mess, maximum satisfaction.

To prove this point, take a turn making a one-pan pasta. Noodles that cook in their sauce pack tons of flavor. This method also ...Read more

The Kitchn: For the best chocolate cake of your life, never skip this one easy step

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What could be better than a well-made slice of classic chocolate cake? In my opinion, absolute nothing! This rich and tender cake layered with fluffy chocolate buttercream is the perfect ending to any special occasion.

My little trick: Adding a small amount of instant espresso powder to the batter. Don’t worry — it doesn’t end up tasting ...Read more

The Kitchn: I use this homemade dressing on everything, not just salad!

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One of my go-to salad dressings at the grocery store is Makoto ginger dressing. I love its chunky texture and its savory, slightly sweet flavor. It makes any green salad incredibly delicious. After going through so many bottles, I came up with my own copycat ...Read more

Frank Shyong/Los Angeles Times/TNS

Column: Why are Taiwan's 7-Elevens so much better than ours?

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When I visit my family in Taichung, Taiwan, I've learned to never ask where we are going, because the answer is always the same: first, 7-Eleven.

Going to Taiwan has always meant going to 7-Eleven. My uncle runs a few stores in Taichung, Taiwan's second-largest city, and it's often our first stop after the airport.

When I visited last month, I...Read more

Gretchen McKay/Pittsburgh Post-Gazette/TNS

Gretchen's table: Spicy lamb stir-fry makes for a quick and easy Ramadan meal

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Lamb is a favorite seasonal dish in the early days of spring, often showing up on the table as a roast or chops with mint sauce at Easter.

Thinly sliced, it also makes for a great addition to a fast and easy weeknight stir-fry, especially when the meat strips travel a quick road to tenderness with a quick dip in a tangy, chili-based sauce ...Read more

RIP VAN/TNS

Best Bites: Rip Van Wafers Dark Chocolate

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In searching for some low-sugar snacks for a group of athletes coming to my house, I found these wafers. With only 2 grams of sugar and 120 calories, no GMOs and 5 grams of fiber, they fit the bill on paper.

But the taste is what sold me.

The “dark chocolate” in the title is not just for show. Each bite starts with a crispy wafer but ...Read more

Jenn Harris/Los Angeles Times/TNS

Happiness is pickled eggs at a 100-year-old bar

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LOS ANGELES -- I like to make up fantastical stories for people I see at dive bars. I can entertain myself for hours, subsisting on nothing more than sips from a sweating glass of vodka soda and my imagination.

The divey-er the bar, the better. In a dim room that's always night, the $3 that I pay to see a cover band made up of the owner's ...Read more

Gretchen McKay/Pittsburgh Post-Gazette/TNS

Gretchen's table: Chorizo and potato empanadas make a handheld spring meal

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Spring weather is here, and I'll bet you can't wait to get outside and enjoy the sunshine.

My bike is already at the ready in the backseat of my car, awaiting the days when I can hop onto a bike path or trail after work and ride with the wind on my face and setting sun in my eye.

Spring is also a good idea to have a few hand-held meals like ...Read more

Sergei Gapon/AFP/Getty Images North America/TNS

Column: $500,000 space dining isn't all that out there

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I received lots of email from non-foodie friends when the announcement came that Rasmus Munk, the chef of two-starred Michelin restaurant Alchemist, was going to prepare a meal on the edge of space for people willing to fork over $500,000 each for the privilege of what is literally haute cuisine. My friends were very excited about this most ...Read more

Frederic J. Brown/AFP/GETTY IMAGES NORTH AMERICA/TNS

Surcharge for alternatives to dairy milk stirs up lawsuit against Starbucks

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The cost to drink a milk-based Starbucks Frappuccino goes beyond the $5-plus price tag for California residents Maria Bolliger, Dawn Miller and Shunda Smith.

All three are either lactose intolerant or have a milk allergy. Ingesting any milk product, they say, can result in issues including stomach pain, digestive tract inflammation, bowel ...Read more

BROOKS JOHNSON/Minneapolis Star Tribune/TNS

At the country's biggest food industry trade show, everything is just for you

Recipes / Variety Menu /

ANAHEIM, California — Good-for-you sodas. Regenerative everything. Snacks, snacks, snacks. The country's largest food industry trade show, held last week, offered a glimpse into the grocery store's rising stars, wannabes and still-hot trends.

Natural Products Expo West — filled with thousands of booths boasting boutique brands, and with ...Read more

EatingWell: Chicken and broccoli casserole is comfort in one pan

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This one-pan chicken and broccoli casserole is prepared in a skillet on the stovetop, then finished in the oven until it’s browned, cheesy and bubbling. Serve with a crunchy green salad.

Chicken & Broccoli Casserole

Serves 8

Active Time: 20 minutes

Total Time: 30 minutes

1 tablespoon canola oil

1 1/2 pounds boneless, skinless chicken ...Read more

Environmental Nutrition: Comfort foods can be part of a healthy eating plan

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Comfort foods — you know, those are the foods that we may turn to when we need consoling. They may be different for different people but they tend to be dishes we grew up eating. They’re often creamy or cheesy or classic meaty meals. However, while they may be good for the soul, they may not be great for the body, at least not if eaten often...Read more

Seriously Simple: Avgolemono soup is satisfying and healing

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This lively lemon egg soup has been a staple in Greece for centuries. Creamy and pungent with lemon flavor, this must be Greece’s answer to other national comfort chicken soups.

You might be surprised to learn that this celebrated Greek soup has its roots in Spanish Sephardic history. Apparently, it made its way from Spain to Greece during ...Read more

This meatless dish featuring halloumi ‘fries’ is full of flavor

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Warm cheese deserves all the love. From the pull of mozzarella on pizza, to molten cheese fondue, to the buttery goodness of queso fundido piled on a tortilla, few foods prove more satisfying. Light it on fire at one of Chicago’s iconic Greek restaurants and everyone thrills.

Grilled halloumi cheese first came on our radar a few years ago in ...Read more

The Kitchn: This is the only way I’ll ever cook an omelet

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There are many amazing breakfast recipes out there, but nothing can get me out of bed on a lazy weekend like an omelet stuffed with melty cheese and herbs. This classic dish is so easy that it can be made before you’ve even had your first cup of ...Read more

The Kitchn: What makes this sticky chicken salad so delicious? Three words: crushed barbecue chips

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When I was growing up, my family used to go to this neighborhood icehouse (an indoor-outdoor dive bar and restaurant popular in Texas) and my go-to order was a salad they called “chicken on the green.” It had a lot going on, but the key components were fried ...Read more

 

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