If you’re asking me, broccoli and cheese go together just like peanut butter and jelly or milk and cookies. When creamy melted cheese, particularly cheddar, crosses with the green vegetable, a little magic happens. Of course, adding a little dusting of cheese can punch up nearly anything, but these recipes prove that broccoli and cheese share a beautiful union that can’t be denied (and still manages to be healthy). Though the mention of cheese might raise a few red flags for the health buff, broccoli and cheddar share a friendship of good influences, as a little dose of the good stuff sure goes a long way. Especially if getting your little ones to eat this cruciferous vegetable is a nightly challenge, uniting it with a much-loved indulgence is a sure-fire way to please. Read more
Dave Pasternack must have seawater in his veins. When he’s not facing the stove, he’s on the open water, fishing rod in hand, mining the ocean for its finest creatures. His passion as a fisherman and a chef earned him the title “the fish whisperer” from Frank Bruni.
It’s no surprise that at his newest restaurant, Barchetta — Italian for “little boat” — seafood is once again hoisted to center stage. It’s here that freshness reigns, whether it’s a just-caught halibut from the Pacific, flown in a few hours before dinner, or a local striped bass caught by Pasternack himself. Read more
All Vegans Are Not Equal
Which kind of vegan do you think is more likely to stick to the diet: those who eschew animal products for ethical reasons or those who do it for health reasons? Ticktock … ticktock … Time’s up! The answer is ethical vegans. According to a study recently published in the journal Appetite and cited by Time, people who are vegans for ethical reasons follow the diet for about eight years, on average, and are also more likely to eat soy and vitamin supplements. Those who go vegan for health reasons, by contrast, stick to the diet for about five-and-a-half years, but they do eat more fruits and fewer sweets than ethical vegans.
Is there anything better than an evening around an energetic table with friends, loud chatter and home-cooked grub? I do love hitting a new hot spot, but an old-fashioned potluck is truly the way I love to roll most. Recently I was in charge of bringing apps and dessert and was reminded that the dad-host is a lactose-intolerant paleo eater and the mom-host is gluten-free. Rex helped me prep veggies and we made mini kebab-on-toothpick appetizers and a pile of crudites with guacamole. Maizy whipped up five-ingredient coconut bites and a fruit salad. We showed up with our pile of eats and had quite the memorable eve. Only, we’ll remember it more for the stress and complicated menu, not the snarf that kid-host let out when Maizy told everyone at the table why the chicken crossed the road. Read more
PB&J has gotten an adult makeover. These days, peanut butters are being crowded off the supermarket shelves by almond butters. They’re a great alternative for those with peanut allergies. Aside from being lower in saturated fats than most other nut butters, almond butter has nutrients like magnesium and potassium, and provides more calcium, iron and vitamin E. If that doesn’t make you a convert, maybe the fact that almond butter is also ridiculously delicious will.
We tasted five brands, judging them on a scale of 1 to 5 (with 5 being the best) for taste, texture and value, to help you make an informed decision the next time you’re standing in the grocery aisle. Watch out for added sugars: Each of these brands has between one and four grams of sugar per serving (two tablespoons is standard), making them good choices for your spread. Read more
This diet gets a surge in popularity every few years. Find out if it’s worth the hype. Read more
“Seasonal cooking begins with the harvest,” Steven Satterfield writes in his new cookbook, Root to Leaf. Throughout the book Satterfield sings the virtues of shopping at your local farmers markets and produce stands, and Root to Leaf is an homage to cooking inspired by the freshest seasonal produce. With deep roots in the South, Satterfield might not seem like an obvious choice for a deep appreciation of the culinary potential of vegetables, but within the pages of Root to Leaf you’ll find eloquent, colorful stories, stunning photography and a comprehensive guide to seasonal cooking straight from the market all year long.
How does Satterfield choose which produce makes it into his tote bags? “I’m usually drawn towards whatever looks good and fresh,” he tells us. “I also like to mix things up. Give yourself a challenge and buy one thing that you’ve never cooked before.” And picking new dishes to try won’t be too hard once you flip through Root to Leaf. Honestly, the biggest challenge you’ll face is which new recipe to try first. There’s plenty of inspiration growing in those pages, from springtime English Pea Hummus (recipe below for you to try at home) and a vibrant summer Eggplant Caponata to Gingered Pumpkin Custards for autumn or a winter Beet Red Velvet Cake. Read more
Kale is going national. Not only is it being explored by McDonald’s and Olive Garden, but it’s also making its debut in more than 4,300 Starbucks locations. The Sweet Greens Evolution Smoothie includes a juice base of celery, mango, apple, banana, cucumber, spinach, romaine lettuce, kale, lime and parsley, plus nonfat Greek yogurt. Additional smoothie options on the menu include Strawberry and Mango Carrot. Customers can also add in fresh kale or additional yogurt upon ordering. The 16-ounce serving clocks in at 170 Calories, with 0.5 grams of fat, 7 grams of protein, 36 carbohydrates, 32 grams of sugar and 2 grams of fiber, which makes it a healthy choice for breakfast or an afternoon snack. “You are actually taking in three food groups: veggies, fruit and dairy, and getting the nutrients that come with it,” says registered dietitian Toby Amidor. Can’t get to your local coffee location? Make our favorite smoothies, below. Read more
Eating healthy for the holidays doesn’t mean you have to forgo your favorite dishes. This Easter, indulge in all of the classics like lamb, asparagus and lemon meringue pie with a few lighter takes on the classics. Read more
In Australia (where I grew up) hot cross buns are traditionally eaten on Good Friday. Although they sneak their way into bakeries and supermarkets well before, Good Friday is the day to indulge in their delights. The irresistible smell of yeasted dough spiked with orange, currants and sweet spices takes me back to my childhood, the weeks that surround Easter and the change of seasons. I think perhaps the best thing about these buns is that you can’t get them year-round; so the ritual of eating them warm from the oven with a cup of tea is much anticipated. Here I’ve swapped out refined white flour and sugar for whole-grain flour and coconut sugar. Although this recipe turns out buns that are heartier than the fluffy white ones you’ll usually see this time of year, it delivers satisfying fruited and spiced buns with a rich, nutty background of whole-wheat flavor. Once the buns are baking, boil the kettle and get the butter ready, as nothing beats eating them as soon as they emerge from the oven. Read more