The Chef’s Take: Cabbage, Speck and Grape Salad at Eataly

by in Dining Out, October 8, 2015

These days, when you enter a hip restaurant, you can expect the menu to offer at least one trendy take on kale, Brussels sprouts or even cauliflower. But cabbage? Cabbage is still waiting for its moment in the sun. We encounter this leafy green, rich in vitamins K and C, most often as a co-star in sauerkraut, slaws and old-fashioned stews. We celebrate with cabbage just one day a year — on St. Patrick’s Day — and even then it’s overshadowed by fatty cuts of slow-cooked corned beef. But from a chef’s perspective, cabbage has a lot to offer: It usually clocks in at around $1.24 per pound, whereas kale or Brussels sprouts might cost you double at some marketplaces. It’s also highly abundant around this time of year, when produce supplies start to thin out.

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5 Healthy Ways to Bake with Pumpkin Puree — Fall Fest

by in Healthy Recipes, October 8, 2015

If you’re daunted by the idea of baking with fresh pumpkin, well, we can’t really blame you. Splitting, gutting and skinning a whole pumpkin with nothing more than a carving knife and a large spoon to scoop out the seeds is a time-consuming process — and completely unnecessary when you have pure pumpkin puree on hand. Luckily, one-half cup of unsweetened canned pumpkin contains roughly 50 calories per serving, which means it’s a great way to add moisture and creaminess to your favorite baked goods for very little additional fat or sugar. Better yet, it’s a quick and convenient method for imbuing each bite of cookie, muffin or pie with comforting fall flavor. Here are five easy ways to work rich pumpkin puree into your favorite baked goods, from classic pumpkin pie to cheesy pumpkin biscuits.

Pumpkin Muffins
Instead of relying on fat for flavor, Ellie Krieger’s better-for-you muffins get their distinctively warm spiciness from molasses, dark brown sugar and a total of four ground spices: cinnamon, ginger, cloves and nutmeg. Low-fat buttermilk, canned pumpkin and just a touch of canola oil instill a moist tenderness in each of these wholesome pumpkin-seed-flecked muffins.

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Chicken and Butternut Dumplings

by in Healthy Recipes, October 8, 2015

Mmmm, chicken and dumplings. It’s a big bowl of comfort food: fluffy, soft dumplings that float atop a stick-to-the-ribs chicken stew bubbling underneath.   Read more

Produce Pick of the Month: Beets

by in Healthy Tips, October 7, 2015

A beet can do a whole lot more than just stain your hands red. It’s a versatile root vegetable whose greens can also be used in dishes, giving you more bang for your vegetable buck. Let’s explore what makes the beet unbeatable. Read more

School-Year Cookbooks for Kids

by in Cookbooks, October 7, 2015

No Whine With Dinner

Now that you’ve got the schedule down and have stocked up on lunchbox goodies, it’s time to get down and dirty in the kitchen. Finding healthy, tasty, kid-friendly meals isn’t always as easy as it seems. Here are six healthy cookbooks geared toward children and family meals. Read more

What Is Maguey Sweet Sap?

by in Healthy Tips, October 6, 2015

There’s another sticky-sweet option for your pancakes, and this one even has a little fiber. But are the reported health benefits and flavor of maguey (mah-gay) sweet sap enough to convert maple syrup lovers? Here are the facts and what we thought in Food Network Kitchen. Read more

How to Avoid Food Waste

by in Healthy Tips, October 6, 2015

According to a Natural Resources Defense Council report, 40 percent of the food produced in the U.S. never gets eaten. Further, Americans toss $165 billion worth of food each year. That’s about 20 pounds per person each month, enough to fill 730 football stadiums annually. Luckily, there are steps you can take at home to reduce the amount of food you waste. Read more

Beyond Pumpkin: How to Celebrate Fall’s Best Produce

by in Healthy Recipes, October 5, 2015

We’re now officially a couple of weeks into fall, and pumpkins are everywhere — stacked up outside grocery stores and in pumpkin-spice everything. But there’s a lot more fall produce you should be excited about. Here are some of the season’s best assets, plus ideas for incorporating them into healthy fall meals. Read more

Managing Food Allergies at School

by in Healthy Tips, October 5, 2015

Do you struggle with what to pack for snacks and lunches in a nut-free school zone? Here are some practical tips to help make it easier. Read more

Order This, Not That: Olive Garden

by in Dining Out, October 4, 2015

Are you a fan of this Italian chain? Find out which menus item to choose and which ones you should say arrivederci to! Read more