Browsing the next page of Food Basics.
Before refrigerated trucks and jet planes, asparagus was a springtime treat. While asparagus is now available nearly year-round, it still seems to taste best in the spring. Article includes a recipe for Marinated Asparagus, Tomato and Hearts of Palm.
Although rhubarb has traditionally appeared in desserts, it is now turning up in soups, stews and other savory dishes. Article includes recipe for Salmon with Rhubarb Sauce.
Cooked greens were found on African-American, and Southern, tables long before they appeared on the menus of fashionable restaurants. Article includes recipe for Garlicky Greens.
You’re in the mood for a steak, but not for all the fat, cholesterol and calories. There is a solution: the mushroom. Article includes recipe for Portobello Burgers.
Several new products, including margarine, cereal, juice and snack bars, are drawing attention as possible weapons in the battle to lower blood cholesterol.
As widespread and scary as jack-o-lanterns are this time of year, it’s important to remember that pumpkins are more than just a decorative item.
Learn how to select the perfect pumpkin, different ways to prepare and cook it, how to puree it, and get the nutritional content for fresh and canned pumpkin.
Omega-3 fatty acids have been making sensational nutritional headlines recently, which seems to be at odds with health news about fat intake. What are these fatty acids?
Many of us love eating garbanzo beans – also called chickpeas – when we’re dining out in ethnic restaurants. But can we use them in everyday dishes at home? Of course! Health-conscious Americans are increasingly using these nutritious legumes in salads, stews, and dips.
As the temperature climbs, so does the incidence of foodborne illness. According to the U.S. Department of Agricultures Food Safety and Inspection Service and the Fight BAC! campaign, there are four simple steps people can take to keep themselves safe and enjoy the warmer weather.
A recent study in the Journal of the American Medical Association concludes that using tub margarine instead of butter has been found to lower blood cholesterol.
This favorite herb, used in cooking, medicine and cosmetics for thousands of years, was named the Herb of the Year for 2000 by The International Herb Association. It was chosen for its broad spectrum of uses, many of which are related to health and well-being.
The chicken can be prepared in almost any way imaginable, including baking, broiling, barbecuing, roasting, frying, poaching, braising, and stewing. Boning chicken will shorten any cooking time but will also slightly diminish the flavor. White meat and chicken without skin have fewer calories.
Artichoke’s nutty flavor and meaty texture make it a favorite vegetable of many Americans – whether cooked or raw, hot or cold, savored alone or with other ingredients in salads or cooked dishes.
