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Sweet potatoes generally get one of three treatments at the Thanksgiving table.
Unless you are an unfortunate soul who is allergic to peanuts, nobody doesn’t like peanut butter, to paraphrase Sarah Lee’s famous tag line.
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here’s the problem — where do you display your jack-o’-lantern if you live in an apartment building with no porch?
When I was in high school, my mom and I threw all kinds of dinner parties.
Many health complaints, inability to lose weight, and underlying causes of disease can be attributed to gastrointestinal (GI) dysfunction and poor digestive health. As quoted from Hippocrates, “All disease begins in the gut.” GI dysfunction is the most overlooked and mismanaged disorder in health care today.
The first time I ate white chicken chili, it was wrapped in a burrito. And I fell instantly in love.
I’ve been very active my entire life and believe that keeping active into your 40s, 50s and beyond is critically important to ensure a happy and healthy life. As a working mom on the move, in addition to eating right, I go to the gym several times a week for strength-training and cardio workouts. I’m never far from a tennis court. Golf has also become a passion.”
This soup is a stick-to-your ribs flexitarian special. Make it with chicken broth and prosciutto and you end up with a carnivore’s delight. Make it with vegetable stock and no prosciutto and you’ve got a vegetarian’s delight. Either way, it’s plenty hearty. The potatoes give it body and creaminess. The spinach and kale give it earthiness and a bright green color.
Like many Jewish holidays, Rosh Hashana — the Jewish new year — is rich with delicious, symbolic foods. Rounds of challah bread, for example, signify continuity, while apples and honey represent wishes for a sweet year to come. Of course, just as important is spending time with loved ones.
A pasta salad should be easy. It should be a just-throw-the-ingredients-in-a-bowl kind of summer food that doesn't require too much messing around.
Wild rice seemed to have its moment back in the ‘90s. That’s roughly when Americans first seemed to discover there was more to the rice world than long grain white.
Have you noticed how big and bold and robust salads have become? It's as though salads no longer can be content to be on the side and complement the rest of the meal.
BLT sandwiches are synonymous with summer. And the only thing better than a BLT sandwich is a grilled BLT pizza!
First it was bars, restaurants and office buildings. Now the front lines of the “No Smoking” battle have moved outdoors.
When I was growing up, I loved my mom’s stuffed eggs. Heck, as a chubby and happy-go-lucky kid, I loved anything filled with mayonnaise.
When I was growing up in Virginia, one of the signs of summer I anticipated most was the appearance of fat green tomatoes on the vines in our garden. We picked them well before they started to blush, dipped the thick slices in egg and milk, dredged them with cornmeal, salt and pepper, then fried them in a skillet.
Who says salsa has to be made from tomatoes? Or dumped unceremoniously from a jar?
The classic caprese salad — tomatoes paired with fresh mozzarella and torn, peppery basil leaves — is such a delicious blast of summer.
When it comes to food and drink pairings, most of us tend to be pretty old school. As in, red with beef, white with fish.
Even though fruit and cheese tend to go together like soup and sandwich, the first time I saw watermelon and feta cheese paired up on a menu it struck me as very odd.
Casseroles have never really had much of a place in my culinary repertoire. It’s a time thing mostly. I’d rather sear something off in a few minutes than stand around while it slowly bakes.
Caribbean flavors jazz up this simple supper salad. We glaze the shrimp with a zesty rum-spiked marmalade, then toss them on a hot grill with tomatoes and corn before combining everything with a few more veggies. We serve the whole thing with grilled bread seasoned with garlic and orange for a bit of crunch and to aid in scooping up all the delicious bits.
Summertime is burger time. And it’s so easy to throw a few beef patties on the grill. Not much is required in the way of embellishment, yet they have a big happiness return. What’s the magic ingredient? Fat, of course. Beef burgers are high in fat, which guarantees flavor and juiciness. And because fat enhances flavor, it also makes anything else you put in or on the burger taste better, too. Heartbreakingly, as you decrease the fat content in a burger, its flavor tends to go bye-bye, too. This is a real problem if you want to dig into a delicious burger and still want the blood to continue sailing through your arteries. The solution? Turkey. I know. I know. You’ve tried turkey burgers and it was like eating wet cardboard. Hah! But you haven’t tried my turkey burgers... Let’s start with the basic ingredient — ground turkey. While researching this recipe, I discovered that the labels on ground turkey can be quite confusing. You’d figure that a package labeled “lean” would mean what it says. Weirdly, it turns out that the calories and fat in a 4-ounce portion of “lean” ground turkey can range from 120 calories with 1 percent fat to 160 calories with 12 percent fat (which is as rich as a lean beef burger). As always, it’s best to read labels and not rely on words such as “lean” or “white meat” when looking for healthy choices. Or, better yet, grind your own turkey. Start by buying a small package of turkey tenderloins, the flap of meat that lies just under the breast. As little as a 1 1/2 pounds of turkey tenderloins can be ground to produce six burgers. Cut the tenderloins into 1-inch cubes and freeze them for 30 minutes. Pop them in a food processor and pulse until they achieve a medium-grind consistency. Now we come to the crucial part of the recipe, the part I call Turkey Helper. The blandest and driest of white meats, turkey cries out for flavor and moisture. Happily, any number of vegetables can answer this call, including sauteed onions, bell peppers or mushrooms, shredded raw Napa cabbage, or carrots.
Three simple ingredients — a marshmallow, a piece of chocolate and two graham crackers. The symbol of summer and campfire snacking.
The best-tasting veggie burger I’ve ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and drizzled with tahini. They are delicious, hearty, inexpensive and relatively healthy.