One-Dish Summer Salads
When hot weather settles in, no one wants to spend time in the kitchen. Luckily, people crave salads in summer, particularly those that can be served as a one-dish meal – including this Asian Beef and Noodle Salad.
Diabetic Cooking
Browsing the next page of Diabetic Cooking.
Salty, Sweet, Sour, Bitter and Umami?
The four basic tastes – salty, sweet, sour and bitter – are familiar to us, but so is umami, the Japanese name for ‘the fifth taste’ that doesn’t have a name in the West.
Sugar Snap Peas Are Spring’s First Bounty
When country neighbors asked me to baby-sit their garden one May weekend while they were in the city, I warned them that choosing me could be botanically life-threatening. Even potted chives and ivy wither away under my black thumb. Includes recipe for Sugar Snap Peas and Carrots.
Surprising Soy
Since soy is, arguably, the most versatile food in the world, eating it is simpler and more appealing than you may expect. Soy has gone from geeky health food to a mainstream choice for healthy eating in appealing ways, including this recipe for Cream of Asparagus Soup.
Enjoying Red Peppers and Homemade Pepperonata
The first time I ate a sweet red bell pepper, it was part of an antipasto at an Italian restaurant. The tender roasted pepper, glistening with olive oil, seemed completely unrelated to the grassy, almost bitter tasting green pepper in the salad that always accompanied dinner.
A Classic Salad Gets A Makeover
It’s the time of year when a lot of fresh fruit isn’t yet available. But that doesn’t mean you can’t satisfy your craving for a little crunchy sweetness after months of strictly veggie salads.
Try Spring Onions at Their Peak
One of the best places to look for the first signs of spring is in the vegetable section of your supermarket. One of the first new vegetables you’ll find is green onions tied in small bundles.
Put a Bowl of Spring on the Table
You can’t beat Mother Nature, so why not join her? She’s given the plant world a tender, delicate green color synonymous with spring. You can put that color on your dining table this season with a delicate, delicious pea soup.
Winter Tabbouleh Helps Fit in Five-A-Day
If you have tried to achieve Five-a-Day, then you know that eating “the minimum recommended amount of fruit is easy. It’s fitting in the vegetables that can be the hard part.
More Spice Is Nice
Through eating in ethnic restaurants and travelling broadly, Americans have become more aware of how much seasonings can enrich a meal, and we keep a well-stocked spice rack. However, we tend to use only some of its contents regularly. Feature includes recipe for Mediterranean Chickpea Stew with Toasted Noodles.
Onion’s Benefits Outweigh The Tears
Onions may make you cry, but there is an upside to those tears. Includes recipe for Steamed Fish with Yogurt Dill Sauce.
Casseroles Make a Comeback
The casserole is back. After a long reign that peaked in the 1950s and 60s, the casseroles popularity began to decline. New cooking techniques make it easy to prepare a casserole today with more variety and flexibility.
Lentils Help Take the Chill Out of Winter
January is prime soup season. A steaming pot of soup on a cold winter’s day warms the soul and nourishes the body. It will fill you up and fill your home with appealing fragrance. Includes recipe for Italian Lentil Stew.
Enjoy Dishes With Less Meat
Apart from the fact that health experts say most Americans eat more animal protein than their bodies need, there are many reasons to eat less. Includes recipe for Asian Frittata with Shrimp and Broccoli.