This is embarrassing, or at least it would be if I had any hope of pretending that I wasn’t doing a perfect impersonation of an ex-nun. But my feckless, impetuous youth has recklessly sailed and sunk in the harbor, so you may as well know the truth.
With a new school year on the horizon, it’s time to think about what’s for lunch. Brown bagging it is plenty economical, but a steady diet of sandwiches becomes boring pretty quickly, to say nothing of the fact that all those servings of refined carbs simply don’t provide the energy necessary to power you through a long afternoon.
The appearance of your skin, including the skin on your feet, is a reflection of what’s going on internally with your health. Dry, cracked heels are an indication that your body is out of balance, not an indication that you need an expensive foot cream or a pedicure. Dry, cracked heels are a very common problem that can be embarrassing and unsightly. Fortunately, the following remedies will result in smooth, happy, healthy feet.
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffled omelet.
Fresh mint so rarely gets its due in America. We gladly pair it with chocolate and fruit, but it almost never makes appearances in savory dishes. But the rest of the world knows better, adding it with abandon to all manner of savory dairy, vegetable and meat dishes. That's because a little bit of its naturally sweet, herby flavor can go a long way to playing up the savory elements of a dish.
If Thanksgiving is all about the sides, Easter is all about the main. While we agonize over styles of stuffings, whole or smooth cranberry sauces, sweet potatoes with or without marshmallows, and so many other Turkey Day dilemmas, we tend to just cobble together a what-have-you assortment of sides to accompany the beloved Easter ham or lamb.
Our spring feasts — often centered around Passover and Easter — typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan into groaning board even before the main course is served.
PARIS — Food nourishes the tiny Rue du Nil from the dim light of morning — when the first deliveries start going out to Paris' most sought-after restaurants — until well after midnight, when the young chef who transformed an unchic side street into a culinary destination finally closes up.
Eating well can be hard to do — but not because of a lack of options. Farmers markets make finding fresh-picked produce (and a variety of locally made specialty foods and products, like hummus and bath soaps) convenient in and around the East Valley.
With Mardi Gras looming, I thought it might be fun to cook up some New Orleans-styled goodies featuring duck, andouille sausage and Creole seasoning. These rich ingredients are typical of the fare from this town that knows how to party — an instinct that goes into overdrive during Mardi Gras.
Borscht is woefully underappreciated in America. This classic dish from Russia (and much of Eastern Europe, in fact) not only is a great way to eat a ton of vegetables, it also can be incredibly delicious.
This rolled flank steak is a great entrée for dinner parties. Partially prepare the steak the night before by allowing it to marinate in the refrigerator overnight, finish preparing the next day. Bake for an hour and you’re on your way to showcasing a delicious rolled flank steak that will impress even the pickiest guests.
This is a simple yet delicious meal and one of my favorites. A cast iron skillet is my preference, however, it works well in any oven-safe pan. I like to add root vegetables to the pan, including carrots and potatoes, seven ingredients, 1 1/2 hours later, dinner is served.
Admittedly, pot roast is not a particularly beautiful dish. But when done well, it is a delicious dish — flavorful, succulent, rich and comforting. In short, it’s everything you want for a holiday feast.
The Mountain Pointe football program enters the 2014 season with a new standard for success after winning its first state championship.Produced by David JolkovskiNarrative by Jason P. SkodaInterviews (in order of appearance):Head Coach Norris VaughanBruce HesterPaul LucasCollin LambdinGarvin AlstonMusic: 1:13am by Soap and Foam