Browsing the next page of Food and Dining.
People eating at fast food restaurants often underestimate the calories in their meals by 12 to 41 percent, according to studies. The bad news is the more you eat, the more likely you are to underestimate your meal’s calories.
Fall is the beginning of soup season. From now through the winter months, a pot of soup is an easy answer to, “What’s for dinner?”
This time of year, pumpkins belong on the kitchen stove as well as the front stoop.
Spinach’s cousins are being invited to more dinner tables these days. In the not-too-distant past, greens other than spinach were practically unknown outside the southern U.S.
The culinary influences of Spain, Mexico and the Spanish-speaking nations of Central America, South America and the Caribbean are evident throughout the country. A plate of turkey fajitas is a good, healthy way to celebrate the country’s Hispanic heritage.
September is both National Chicken Month and National Ethnic Foods Month, and a good way to celebrate both could be a kitchen-chair trip to Jamaica.
September is National Mushroom Month and there’s a lot to celebrate. Mushrooms, which have no cholesterol and virtually no fat or sodium, can be an important part of a healthy diet. Article includes recipe for Mushroom-Spinach Saute.
t’s the too-many-tomatoes time of year. They’re at the markets and in back yards. Co-workers leave bags of them on your desk. What to do? Stuff them.
Before pasta became popular, some Americans ate mashed potatoes every day, preferably prepared with a lavish amount of butter and sometimes cream as well. To Grandma, this meant eating three foods she considered killers. I loved to bring up cauliflower in our talks.
Every cook has a cole slaw recipe. Some are mayonnaise based, others use oil and vinegar. They’re made with chopped onion, celery, peppers, pickles, herbs, bacon, or other ingredients. But they all include cabbage. For a change of pace, try our recipe for pepper-based Fiesta Slaw.
Summer is the season to eat in color. The season’s fruits and vegetables are at their peak. Markets display ripe nectarines, plums, tomatoes and peppers. So the summer plate should be colorful too. Article includes recipe for Spinach and Shrimp Salad with Citrus Dressing.
I love a culinary challenge, which is why I decided to eat broccoli every day for a week, but in a different form each time. I made a soup, a stir-fry, a casserole, a salad, a quesadilla, a drink and a dip. Should you eat broccoli every day? It is a powerhouse vegetable, so it would be a health-savvy thing to do.
July is the beginning of the eggplant season for both the home gardener and the market shopper. Anytime from now through October is a good time to explore the many things one can do with an eggplant. Includes recipe for Turkish Stuffed Eggplant.
Do you have a food obsession? I have an addiction to dark chocolate and share another passion enjoyed by many: I adore garlic.
