Shine On Barley Moon
According to The Farmer’s Almanac, every full moon has a name. In August, it will be the barley moon, a good reminder to serve this splendid grain more often than once in a blue moon. Includes recipe for Barley Stir-Fry.
Browsing the next page of Food and Dining.
Fun Veggies For Summer’s Farewell
Labor Day is nearly here. For some, this means the last beach picnic or outdoor meal of the year. Includes fun kid’s recipe for Fiesta Salad on a Stick.
Chicken Fajitas Bring A Mexican Touch
Not too long ago, Mexican food was considered exotic in the United States. Today, chips and salsa at parties are as common as popcorn at the movies. Many other Mexican-inspired foods are also everyday fare. Includes recipe for Chicken Fajitas.
The Best Way to Get Antioxidants
Nutrition researchers continue to discover how antioxidants protect our health. These substances stop, and sometimes even repair, damage to cells that can occur from highly reactive molecules.
Junk Food: How Much is Too Much?
A report on American eating habits reveals that almost a quarter of the calories we consume come from nutrient-poor selections – better known as junk food. This clashes with the advice of many nutrition experts on how to eat more healthfully and control weight.
Whole Grains Grow in Importance
Whole grains have captured the attention of Americans like never before. One reason may be because a few popular weight loss diets direct dieters to replace refined grain products with whole-grain ones.
Serve Red As Well As Summer Greens
During the summer, it’s easy eating greens. Enjoying the bounty of the garden, we can create a rich variety of flavors in leafy salads, using different types of lettuce, peppery arugula and cresses, perhaps the gently assertive flavor of mache, a delicate French green also known as lamb’s lettuce.
Low-Country Southern Cooking
Southern cooking usually brings to mind dishes like fried chicken or catfish with hushpuppies, po’ boys and black-eyed peas in the deep south. What few people think of is the Lowcountry cooking of South Carolina. Includes recipe for Southern Shrimp Stew.
An Asian Soup For Summer
The Chinese appreciate a bowl of soup at almost anytime of day, from breakfast to a late-night snack. Other Asian countries have followed suit. Many Asian soups are light and easy to prepare, and are therefore perfect in hot weather.
Try Jicama Slaw This Summer
Summer means cole slaw. The name says it all. “Cole slaw” comes from the Dutch word koolsla which translates as “cool cabbage.” No summer picnic or barbecue seems complete without cole slaw.
Is Fast-Casual Food Healthier Than Fast Food?
Fast food can add a lot of calories, fat and sodium to your diet, if you choose carelessly. A growing number of restaurants specialize in what can be called “fast food for adults.” These restaurants, dubbed “fast casual,” offer the convenience of fast food for those who want take-out, as well as a comfortable eat-in section.
Can You Trust the Claims on Food Labels?
When our government developed the current food labeling system, guidelines stated that any health claims on food packaging must pass strict scientific review. But now guidelines about food claims have been relaxed considerably. You need to read the “fine print,” along with the claim.
An Ancient Food With Modern Appeal
A grain-like plant native to the Andes, quinoa was such a staple for the ancient Incas that they called it “the mother grain.” Includes recipe for Quinoa and Black Bean Salad.
Reinventing Ratatouille
Looking through my collection of ratatouille recipes, I notice they reflect the evolution in American cooking since the 1960s. In time, many cooks moved from worshipping ethnic authenticity to a fascination with California-style fusion cooking.
