Cabbage Salad, Sichuan-Style
Whether you prefer Sichuan, the new spelling, or Szechwan, the old one, the cooking from this province of southern China is known for its extreme heat.
Dana Jacobi
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Is Cauliflower the New Potato?
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.
Getting Creative with Broccoli
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.
Calling All Garlic Lovers
Do you have a food obsession? I have an addiction to dark chocolate and share another passion enjoyed by many: I adore garlic.
Fresh Herbs Make A Great Sauce
Recently, I created my own refreshing herb sauce, perfect for warm days. Serve this bright green sauce with grilled, broiled or poached fish or chicken, or try my recipe for “Chilled Shrimp with Green Sauce.”
Marinated Artichokes Fit For a Star
If you have only experienced bottled or canned artichokes, you must try the fresh version at least once. Understanding that you may hesitate to wrestle with fresh artichokes, we’ve created directions that simplify trimming away their tough outer leaves and spiky tips. Includes recipe for Marinated Artichokes.
A Super Steak Salad
Americans love beef. Eating most foods is fine in moderation, and this includes a nice piece of juicy beef. And what tastes better at a summer barbecue than grilled steak?
Tangy Citrus Chicken Features Tender Cutlets
If, like me, you have resisted pounding chicken cutlets, trust me, it is worth the effort. Besides helping the chicken cook evenly, pounding tenderizes it. This helps cutlets come out as delicate in this Citrus Chicken, my version of picatta, as they are when served in the most exclusive restaurants.
Canned Salmon is a Good Choice
Research keeps offering more reasons for eating fish rich in omega-3 fatty acids, particularly salmon. Canned salmon is a great choice because most of it is wild fish and costs perhaps one-tenth of what fresh wild salmon does. Includes recipe for Salmon Cakes.
Marrying Two Middle Eastern Favorites
Using ingredients associated with Mediterranean roots can compensate for reduced fat content and add flavor in the process. These include pureed beans, garlic and yogurt. Baba ghanouj is a spread or dip made with roasted eggplant and tahini, which is ground sesame seed paste.
Spring Brings Sweet Vidalia Onions
Thanks to today’s system of shipping, almost every kind of fresh produce is now available year round, from strawberries to asparagus. Still, a sure culinary sign of spring is the arrival of the year’s new crop of sweet Vidalia onions from Georgia.
Fusion Cooking For Everyday
Today, fusion cooking, the marrying of ingredients and techniques from different culinary cultures, is featured in many restaurants as if it were a new phenomenon. Learn about the origin of this style and try the featured Shrimp with Asian Pear, Red Peppers and Peas recipe.
A New View of Peanuts
Eating peanuts as a snack is easy, but stopping at the recommended serving can be challenging. Read about peanuts and health – and try this African Chicken Stew recipe.
Healthy Eating Habits: Is There a French Paradox?
How can the French eat a high-fat diet, yet face lower than expected rates of heart disease? Some people have thought that wine is such a beneficial drink that it can undo the damage of a rich diet. But research shows that much more than wine drinking affects the health of the French.
