All Posts By Dana Angelo White

Piña Coladas, Lightened Up

by in Healthy Recipes, Meal Makeovers, August 11, 2010
Dana's Lightened-Up Pina Colada
Dana's Lightened-Up Pina Colada

We can’t celebrate frozen treats week without tackling this summer essential: the frozen piña colada. Like a tropical vacation in a glass, piña coladas can be decadent and high-calorie. But don’t cut yourself off — skip the sugary mixes, break out the blender and try our slimmed-down version.

Find out how we slim it down »

5 Ingredients or Less: Peach Frozen Yogurt

by in 5-Ingredient Recipes, August 10, 2010

peaches

Tart yogurt shops like Pinkberry and Red Mango are in fashion this summer, but you won’t believe how easy it is to make your own in-style fro yo. Try our recipe for a seasonal favorite — smooth and silky peaches and cream.

Get the easy recipe »

Spotlight Recipes: Sweet and Savory Watermelon

by in Healthy Recipes, August 5, 2010
Watermelon Feta Salad
Watermelon-Feta Salad - Photo Courtesy Food Network Magazine

It’s a common myth that watermelon isn’t good for you. Despite a candy-like taste and high water content, it’s packed with nutrients.

Learn more, plus our favorite watermelon recipes »

In Season: Garlic

by in In Season, August 3, 2010
Garlic Vegetables
Pickled Garlic Vegetables - Photo by Con Poulos/Food Network Magazine

Though you may always be able to find it at the grocery store, garlic has a season, and we are in it! We’ve got the deets on garlic’s nutritional benefits (it fights off more than vampires), plus discover all the ways to savor this ancient bulb.

Read more, plus garlicky recipes to try »

Market Watch: Sweet and Juicy Nectarines

by in Farmers' Market Finds, August 2, 2010

nectarine

Summer is all about peaches, but I actually prefer the tangy sweetness of nectarines. They have all the juicy, sugary flavor you love – minus the peach fuzz.

Read more, and get Dana’s Nectarine Salsa recipe »

Market Watch: Pepper Relish

by in Farmers' Market Finds, July 28, 2010
Homemade Red Pepper Relish
Homemade Red Pepper Relish

My market is overflowing with pickles, pickled beets, jams, and salsas – it’s the farmers’ way of getting more mileage out of their seasonal goodies. Try out a savory take on jam with a personal fave – tangy pepper relish.

Sweet and spicy relish is made from cooking down fresh and dried sweet peppers and chilies, onions, vinegar, sugar, and spices. Spread it on sandwiches or add a tablespoon to homemade vinaigrette or hummus. For a simple and delicious appetizer, pour relish over low fat cream cheese or goat cheese and serve with whole grain crackers or thin slices of crusty baguette.

Recipe to try:
Green Salad with Red Pepper Relish Dressing
Red Pepper Relish

5 Food-Drying Tips (And a 10-Minute Recipe)

by in In Season, July 27, 2010

dried herbs

We’re celebrating all the ways to hold on to summer’s bounty this week, so we called upon our pal and food preservation guru Sherri Brooks Vinton for some wisdom on drying seasonal foods.

When I say the words “food preservation” I can often see listeners’ eyes widen and their head start to shake “no, no, no” at what they think is a daunting, all-day, steamy kitchen affair.  “Oh, I don’t have time for that,” they’ll say. But home food preservation doesn’t have to be difficult or time consuming. As a matter of fact, some recipes, like the one after the jump for making chile ristras, take no more than 10 minutes from start to finish. With that amount of time and a length of string, you can turn a bowl of destined-for-the-compost-because-I-couldn’t-make-that-much-salsa-if-I-had-all-day chilies into a year’s supply of clip-and-use dried peppers. You can use the same method for all manner of herbs such as rosemary, thyme, oregano and lavender.

Get Sherri’s food drying tips »

Spotlight Recipe: Macerated Cherries

by in In Season, July 27, 2010
Dana's Bourbon-Macerated Cherries
Dana's Bourbon-Macerated Cherries

You may think of drying, canning or jam-making to preserve fresh fruit – how about a little booze? Macerating is simply soaking fruit in alcohol — here’s how it’s done.

Read more »

5 Ingredients: Fruit Leather

by in 5-Ingredient Recipes, July 26, 2010
Dana's Homemade Fruit Leather
Dana's Homemade Fruit Leather

We’re celebrating food preserving this week on Healthy Eats. Today: Make homemade fruit leather! Check the labels on many of those packaged fruit leathers and you’ll find upwards of 15 ingredients including corn syrup, partially hydrogenated oils (a.k.a. trans fats) preservatives, and artificial colors and flavors. Our homemade version has only three ingredients (okay, four if you count water), and fresh, satisfying flavor.

Get our easy fruit leather recipe »

Market Watch: Fava Beans

by in Farmers' Market Finds, July 21, 2010

fava beans

Rumor has it they’re incredibly hard to shell, so I’ve avoided fava beans in the past. As it turns out I was worried over nothing. You have to do a little work to get to these gorgeous legumes, but it’s worth it.

Read more »