Dandelion Greens — Off the Beaten Aisle

by in How-to, Recipes, March 26th, 2012

dandelion green cornbread
Let’s get the hard part out of the way. This week, I’m suggesting you eat something most people spend the better part of their adult lives trying to eradicate from their lawns: dandelion greens. Not the flowers or stems or the puffy white seeds kids love to blow (thereby complicating your eradication efforts).

Just the long, green leaves that grow toward the base of the plant.

While we know it better as a weed, since prehistory the leaves of this plant have been gathered and consumed around the world.

Americans have been cooking with them for many years. In fact, Fannie Farmer included them in the first edition (1896) of her classic cookbook.

The taste is a bit of a cross between arugula and kale — slightly bitter and robustly peppery. They are about a foot long with a saw-tooth edge.

Get the recipe for Cumin-Dandelion Green Cornbread

Easy Appetizers — Meatless Monday

by in Recipes, March 26th, 2012


A no-fuss appetizer that dresses up any get-together, crostini are two-bite toasts that can be topped with any number of creative or classic ingredients, such as rich cheeses, sweet roasted vegetables, olives and more. In just 10 minutes, you can prepare Food Network Magazine’s Asparagus Crostini (pictured above), which features toasted baguette slices spread with creamy ricotta cheese and finished with vibrant asparagus and fruity olive oil.

To complete your pre-dinner snack spread, serve Sandra’s Sun-Dried Tomato Artichoke Buttons, made by topping artichoke bottoms with soft roasted tomatoes, a mini mozzarella ball and pesto, or Alton’s Citrus Marinated Olives from Food Network Magazine. He submerges green olives in a lemon juice-red wine vinegar mixture with spicy red pepper flakes then refrigerates them before serving.

Meatless Monday, an international movement, encourages people everywhere to cut meat one day a week for personal and planetary health. Browse more Meatless Monday recipes.

Welcome Back to School, Recruits — Worst Cooks in America

by in Shows, March 26th, 2012

bobby flay and students
The school bell rang in the seventh episode of Worst Cooks in America, and the remaining four recruits dealt with some of their toughest critics yet: 30 second-grade students with impressive palettes. Each recruit was tasked to create their own healthy spin on a cafeteria classic, as well as a veggie side dish. Anne’s team took on chicken tacos, while Team Bobby tried their hand at quesadillas. While these dishes may sound easy, it’s a struggle for cafeterias across the country to make meals nutritious.

One rule that was strictly enforced: sanitation and dealing with raw chicken. Bobby had no problem with the recruits getting him sick, but he was adamant about maintaining food safety and avoiding cross-contamination for the children, making Melissa bring her sauce to a boil to destroy possible bacteria after she cross-contaminated her spoon.

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Cookies for Breakfast

by , March 25th, 2012
breakfast cookies

Go ahead, break the rules -- bake cookies for breakfast.

Cookies for breakfast? We’re not talking about breaking open a pack of Oreos; Ellie’s breakfast cookies are loaded with whole grains, fruit, nuts cereal and even vegetables. They...

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Have You Tried: Lemon Curd?

by , March 24th, 2012
lemon pies

If you've eaten lemon meringue pie, then you've eaten lemon curd.

Lemon curd is an outstanding combination of smooth, sweet, tart and tangy. You may be familiar with lemon meringue pie but have you paid attention to the star ingredient?

What ...

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Moroccan Chicken With Shredded Cabbage and Tahini Sauce on Pita — The Weekender

by in Recipes, March 23rd, 2012

moroccan chicken with shredded cabbage
One of the things I love about living in Philadelphia is the fact that the city has a deep well of secrets. No matter how many years I log in the City of Brotherly Love, I find that there’s always something new to discover.

In the neighborhood just north of South Street, there’s a Moroccan restaurant that you’ll never find on your own. Hidden behind an unmarked door, you walk off a residential street and into a world of lush fabrics, pillowed benches and low tables set with brass trays.

I’ve eaten there a few times since a friend first helped me find that hidden door. I love every part of the experience, from the ritual of washing hands to the fact that the meal moves slowly. However, most of all, I love a chicken dish they serve. Baked in phyllo dough, it’s highly spiced with ginger and cinnamon. The outside is dusted with sugar, so that you get sweet, savory and spicy all in a single bite.

Though it’s been years since I’ve had that chicken, I still crave it. However, a meal that lasts 2 1/2 hours doesn’t fit into my schedule as easily as it once did. I’m in that stage of life where most of my friends have small children, and though I love dining with my husband, you really need a group to make the most of a meal like this one.

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Cool Snacks for Kids (and Parents!)

by , March 23rd, 2012
pretzel knots

Cheddar-Stuffed Pretzel Knots

When we talk about healthy and cool snacks, why is the focus always on kids? At what age does fun snacking end and boring snacking begin? For me, I’m still 8 years old at heart, so fun snacks are always a part of my fa...

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Springtime Produce

by in In Season, Recipes, March 23rd, 2012


Spring is officially here, which means that it’s time to embrace the light, colorful, fragrant bounty this season has to offer. Whether you’re growing your own fruits and vegetables or simply prefer to peruse the produce aisle, the next few months are some of the freshest all year, promising bushels of ripe, sweet goods, such as vibrant asparagus, radishes, ramps and more. Below is Food Network’s list of spring-inspired recipes, each rich with in-season produce that will transform any basic dish into an inspired one.

Food Network Magazine’s Roasted Asparagus (pictured above) side dish is a no-fail recipe that delivers simple, satisfying results every time. Crunchy pine nuts, fragrant parsley and refreshing lemon zest are sprinkled atop slender spears before baking the asparagus until it’s warm and tender.

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