If there were ever a time to add fruit to your green salad, the fall season would be it. The unbeatable juicy, crisp texture and tart-sweet flavor of freshly picked apples is the perfect contrast to robust fall greens and shaved fennel. Adding thyme, honey and toasted almonds gives an ambrosial element to the salad, setting it well apart from your average green salad. This is the kind of salad that encourages you to celebrate the colder whether and makes you forget about the summery salads you may be missing. Read more
Sure, they’ve been lurking on the shelves of health food stores for decades, but suddenly, it seems, seeds have been pushed into the limelight as the latest (and littlest!) superfoods. “Seeds give you a lot of nutritional bang for your buck,” says Alissa Rumsey, RD, spokesperson for the Academy of Nutrition and Dietetics. “You don’t need to use much in order to get a good dose of protein, fiber and other nutrients.” Here, the seeds to sow in your diet — and the all the good things you’ll reap when you do.
Alaskan Coho salmon burgers and roasted monkfish steaks are mainstays of power lunches at Oceana, the upscale, marble-bedecked New York seafood shrine adjacent to iconic Rockefeller Center. Since 2006, executive chef Ben Pollinger has lured in diners with his refined cooking. He’s held on to a coveted Michelin star, successfully transitioned Oceana into new, mammoth-sized digs, and now the ambitious New Jersey native has just released the informative School of Fish (Gallery Books) with Stephanie Lyness. Through more than 100 recipes, ranging from a baked dorade filet emblazoned with potato scales and paired with Swiss chard, to roasted lobster with basil-garlic butter accompanied by olive oil crushed potatoes, Pollinger squashes the myth for kitchen newbies and skilled home cooks alike that preparing seafood always makes for mystifying, grueling work. Read more
Sure, we love digging into brown rice bowls and plumping up our vegetable soups with barley, but there’s an array of other (sometimes obscure) good-for-us whole grains — from spelt to farro — we should be eating on the regular. Don’t overlook these nutritious alternatives hiding in grocery store bulk bins.
These days you can’t travel more than a few miles without running into a juice bar. They’re even popping up at airports across America. But not all juices are created equal. Food Network squeezes out the competition with the nation’s freshest ingenious health-boosting concoctions.
In this week’s news: Restaurant items shed calories; USDA sprinkles on sobering news about salt intake from sandwiches; and a study sleuths out sugar’s effects on memory and the brain. Read more
You may be loading up on chia seeds and kale, but there are nutrition powerhouses all around you. (Probably in your pantry right now!) Here are 10 super foods most folks are missing out on.
It’s the time of year where pumpkin fever sets in. Cans of pureed pumpkin and sugary pumpkin pie filling are flying off store shelves. And while a can of basic plain pumpkin is by no means an unhealthy pantry staple, it’s time to put an end to the myth that homemade is too hard to make yourself. Read more
In 1995, Charles Phan opened The Slanted Door in San Francisco’s Mission District and introduced the dining public to the relatively unexplored cuisine of his native Vietnam. The restaurant became an overnight sensation. Since then, Phan has moved his restaurant to the historic Ferry Building, earned a James Beard Foundation Best Chef of California Award, and been inducted to the James Beard Foundation’s list of “Who’s Who of Food in America.” Read more
Fall’s harvest may be beautiful to look at, but it’s also nutritious fuel for colder days. Keeping these seasonal treats on hand will help keep you feeling more energized as the cooler weather sets in.