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Home : Guest Columnists : Dana Jacobi

About Dana Jacobi:

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Articles by Dana Jacobi

Bring the Flavor of Italy to Your Table with Lemon-Braised Fennel
Treat yourself and your family to the flavor of Italy by adding fennel, which is also called finocchio, to your meal as a side dish or appetizer.
Broccoli Leaves Take On Kale for the Leafy Green Spotlight
Did you know you can eat broccoli leaves? They taste sweeter than kale, have no bitterness, and are really good for you. Learn more and try this recipe for Braised Broccoli Leaves with Garlic.
A Festive, Sustaining Breakfast: Eggs in a Nest
This is a good dish during the holidays because it can be made to serve as many as needed. You can even wait until you count noses around the table before assembling the nests.
A Colorful Seven-Vegetable Moroccan Stew
Stewing is one of the easiest ways to cook and Moroccan tagines are among the most delicious stews.
Johnny Kan's Chinese Chicken Salad Gets an Update
Johnny Kan served a Chinese chicken salad in his famous San Francisco restaurant and featured it in his 1963 cookbook. Learn more and see how we updated his classic recipe.
Take an Indian Adventure with Spicy Greens
Served with grilled tofu, cooked red or black lentils or shrimp, you'll love this south Indian side dish if you're a fan of spice and heat.
Revamped Southwestern Bean Soup
This soup, almost a stew thanks to all the good stuff in it, includes what southwestern Native Americans called the three sisters - beans, corn and squash.
The Infinite Possibilities of Spinach Salad
What do you add to raw spinach? Maybe the question should be "what don't you add to raw spinach?"

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