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Bringing lunch from home is a bargain in a bag easy on both your weight and your wallet. Making your own midday meal gives you better control over portion size, calorie and fat content, and at the same time provides nutritional benefits.
Expensive as they are, shrimp are by far the most popular seafood. Considering the cost, it is surprising how little Americans know about how to get the best quality and cook them easily at home. Includes recipe for Spinach and Shrimp Salad with Citrus Dressing.
The summertime glut of green squash, or zucchini, is quickly dwindling, and it’s time to take advantage of what’s left in farmers markets before it disappears completely. Includes recipe for Italian Pickled Zucchini.
You might not know unless you grew up in Europe, where fennel has been eaten for centuries, but the season for this delicately flavored vegetable has just begun. Includes recipe for Fennel and Orange Salad.
Kale is one of my favorite vegetables. Growing up, I thought it was delightfully sweet, mainly because of the melted butter my mother poured over it. Once I knew changing the type of fat and reducing the amount was essential, I began trying other ways to prepare kale.
One barrier to healthy eating noted frequently in consumer surveys is the perception that nutritious foods are more expensive than less healthy alternatives. But a new study found that choosing healthy food does not, in fact, increase the grocery bill.
A pumpkin can be more than a jack-o’-lantern. As anyone who’s been to a Thanksgiving dinner knows, pumpkin can be a pie. It can also be a cake, a bread, a muffin, a salad, a custard, a stew or a soup. Includes recipe for Pumpkin Soup.
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.
Many foods now carry a label identifying them as sources of fiber or other substances that can lower the risk of heart disease or other health problems. But you may still miss the details and overestimate the impact of a particular food.
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.
It’s the end of the summer and you really only have two choices – ratatouille or gazpacho – to cope with an overabundance of tomatoes.
