by Dana Angelo White in Uncategorized, July 16, 2014
by Andrea Strong in Uncategorized, June 18, 2014
Looking for that morning or afternoon buzz? Caffeinated creations — including coffee, tea, soda and energy drinks — vary not only in their pick-me-up powers but also in their nutritional benefits. Find out which ones offer the most (and least) perks.
Caffeine content: A typical cup of coffee (8 fluid ounces) contains 80 to 100 milligrams.
Perks and minuses: While black coffee contains an almost nonexistent amount of calories (about 5 per cup), too much cream and sugar will quickly change that. On the plus side, coffee is rich in flavonoids and other antioxidants that may benefit brain and heart health.
by Samantha Seneviratne in Uncategorized, May 17, 2014
If you were to take a little bit of Cheryl Strayed’s memoir Wild, cross it with some of Elizabeth Gilbert’s Eat Pray Love, and set the story in the fields and parks of New York City, you’d come up with Eating Wildly: Foraging for Life, Love, and the Perfect Meal, a touching new memoir by the New York Times “Wild Edibles” columnist Ava Chin. Confronting the demise of a relationship she thought would end in marriage (but instead just ended), and reeling from the loss of her beloved grandmother, Chin takes to the urban forests of New York City, hunting for blackberries, dandelions and wild greens, ultimately finding herself (oh, and a new guy too.)
It’s crazy to think that you can find wildly healthy foods in Brooklyn’s Prospect Park or even your own backyard, but Chin proves it’s easy once you know where (and how) to look. You’ll never stroll through a park again without looking for something to eat growing right beneath your feet. Chin beautifully threads foraging tips and terrific recipes (wild greens pie, field garlic and hummus, and mulberry-balsamic jam) through a heartfelt memoir that is honest, real and inspiring.
You’re a professor of creative writing at the City University of New York. How did you get started foraging?
I was the kind of kid who grew up pulling onion grass from the back courtyard of my apartment building and eating it. I would also go fishing in New York City waters during summer camp and bring the fish home for my family to eat. I loved that kind of thing. But I didn’t start foraging in earnest until I became an adult, and I went on a foraging walk with a naturalist, Wild Man Steve Brill.
by Samantha Seneviratne in Uncategorized, May 3, 2014
I don’t know about you, but if I’m eating a salad as a meal, I want it to have some heft. I can’t last until my next meal on mixed greens alone. Enter wheat berries and Brussels sprouts. Together with some nuts and cheese, they make tasty a salad filled with protein and fiber, which does wonders for satiety.
by Samantha Seneviratne in Uncategorized, April 19, 2014
Quinoa is still all the rage. And it’s no wonder. It’s full of protein, easy to make and extremely versatile. Just how versatile? Well, recently I’ve started eating it for dessert. That’s right, quinoa in the pudding!
by Jessica Goldman Foung in Uncategorized, April 10, 2014
I grew up in a store-bought, premade pancake batter household. On Saturday mornings we were happy to shake the carton and pour our way to breakfast heaven. I’ll always have a soft spot in my heart for the pancakes of my youth. But now I know better. That doesn’t mean I’ve stopped eating pancakes altogether. Instead I make them from scratch with wholesome ingredients.
by Food Network Magazine in Uncategorized, March 27, 2014
With spring in swing, it’s the time to welcome warm weather but also a bounty of new ingredients — like spicy radishes, buttery lettuces and beans and sweet peas. Which means you can give your spice rack a break and make natural flavors the star of the meal. And this month I’m excited to highlight a recipe that puts some of April’s arrivals to good use.
In this Easter and Passover-worthy salad, fennel, endive, mint and lamb provide all of the seasoning you need — no salt necessary. Fennel offers an herbaceous, licorice-like taste. The endive brings a welcome bitterness. The juicy lamb provides a natural salty kick. And a little fresh mint, lemon juice and olive oil add the right touch of sweet and sour to balance it all out.
by Jessica Goldman Foung in Uncategorized, March 13, 2014
Before you hit the salad bar, see how some popular ingredients compare.
Italian Dressing vs. Balsamic Vinaigrette
WINNER: Balsamic vinaigrette. Balsamic vinaigrette can contain a third fewer calories and grams of fat than Italian dressing. Bottled versions of both are often made with additives and preservatives, so mix your own: Combine three parts olive oil with one part balsamic vinegar and a little salt and pepper.
Spinach vs. Spring Mix
WINNER: Spinach. It’s a close call — both are super low in calories and packed with nutrients. Spinach contains slightly more phytonutrients, antioxidants, B vitamins, potassium, calcium and iron. Spring mix usually contains spinach, but it’s bulked up with lighter lettuces like frisee that don’t offer much in terms of nutrition.
Cheddar vs. Feta
WINNER: Feta. Cheddar has 32 percent more protein and 49 percent less sodium than feta. But feta has fewer calories and grams of fat (total and saturated) than cheddar and because it’s so creamy and flavorful, a little goes a long way.
Grilled Chicken Breast vs. Diced Turkey
WINNER: Grilled chicken breast. Sodium is the big issue here: Diced turkey is more likely to be processed and loaded with sodium — up to 16 times the amount in store-bought or restaurant-cooked chicken breasts. Also, chicken breast is white meat, while diced turkey can contain a mix of light and fattier dark meat.
Croutons vs. Tortilla Strips
WINNER: Croutons. Croutons are usually much lower in fat because they’re sauteed or baked rather than deep-fried like tortilla strips. The exception? If you see croutons labeled “cheesy” (as opposed to plain), beware: The added cheese makes them almost as fatty as tortilla strips.
Food Network Magazine’s expert Jaclyn London is a registered dietitian in New York City.
by Toby Amidor in Uncategorized, March 8, 2014
For those on low-sodium diets, here’s a tasty trick: Grab some citrus. Just like a sprinkle of salt, a squeeze of lemon, lime or orange will perk up any ingredient from leafy greens to proteins, not to mention grab the attention of your taste buds. And while you might not expect it, these fruits are at their best and brightest during winter, so now is still the perfect time to play with their tangy flash of flavor.
by Robin Miller in Uncategorized, February 17, 2014
They’re in a serious tie for tastiness — but which is healthier, a bowl of spaghetti or few slices of pizza? Find out which cheesy, carb-y wonder has the most redeeming value in this (tomato-spattered) showdown between pasta and pie!
Which ingredients to choose — and which to lose? Here’s a quick guide to revamping the pantry and sizing up other common kitchen staples.