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The smell of food in the oven is almost as comforting as its taste. It doesn’t have to be a cake or meat roasting. As the harvest season reaches its peak, roasting vegetables can be a satisfying, healthful way to fill your home with good aromas and create a hearty meal. Includes recipe for Autumn Roasted Vegetables.
Lentil soup is the perfect one-dish meal. Using a few basic ingredients, you can have a magnificent pot of it ready to eat in just one hour – and only 10 minutes is actual, hands-on time.
On a simmering hot day, nothing beats the bracing chill of a glass of cold buttermilk, but let’s not even go there. Rather, think of buttermilk as a versatile and appealing ingredient. Includes recipe for Cold Beet Soup.
Tabbouleh has come a long way in its journey from the mountains of ancient Lebanon to the contemporary American picnic table. The refreshing bulgur wheat salad is served cold and fits into any summer meal.
In the worlds of food and dance, salsa means spice – often, the hotter the better.
Fishing in a sun-dappled lake or surging mountain stream is a treasured pastime, but Americans are, in general, notoriously reluctant to eat fish. Cooking fish at home is even less popular than eating it, with the exception of heating up fish sticks. This is downright shameful. Article includes recipe for a Mediterranean-Style Fisherman’s Stew.
Summer is blisteringly hot in much of Italy, so this minestrone is often made in the cool of the morning, to serve at room temperature at mid-day.
It’s peak corn season right now, and time for simple ways to enjoy the natural sweetness of fresh corn-on-the-cob. Most folks equate corn-on-the-cob with plenty of melted butter. But you will be pleasantly astonished to discover how wonderful corn can taste without butter.
To many Americans, summer means backyard barbecues and picnics. Often, living with diabetes turns what once was a care-free culinary outing into something to worry about. Well have no fear, because help is here.
We Americans like our burgers big and lusty. Still, we need to side-step the unhealthy desire to tuck into a steer-size burger packed with enough saturated fat and cholesterol to give your cardiologist a heart attack at your next check-up.
Follow these guidelines once you get your seafood home – from storing it, thawing it if frozen, handling it, and preparing it.
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.
In Latin America, fish are baked in banana leaves. In France, they are baked in parchment (en papillote). Home cooks anywhere can easily adapt this technique, which seals in moisture and flavor, using aluminum foil.
Simple tips that can help cut down on the amount of sodium in your diet – from the foods you prepare to those you order when eating out.
