When it opened in Westport, Conn., in 2006, the Dressing Room — which, sadly, was shuttered in 2014 — was a pioneer of the region’s now ubiquitous farm-to-table movement. Co-founded by Chef Michel Nischan and the late actor Paul Newman, the restaurant embraced local and organic ingredients in such dishes as Iroquois White Corn Soup and Hook-and-Line Crisp Baked Chatham Cod. Here, many a meal began with the crisp, easy-to-eat “Use a Spoon” Chopped Salad, an antidote to the plethora of bowls dominated by unwieldy iceberg chunks.
Here’s a one-pan chicken recipe for dinner to add to your arsenal. It’s complete with plenty of protein and gives you a double serving of dark leafy greens, which are loaded with beta carotene and also plentiful in vitamin C, folate and iron. You can prep and cook this dish in under 30 minutes, not counting the time for marinating, which tenderizes the chicken and infuses it with a bright and mellow lemony flavor.
When I was asked to endorse the book Should I Scoop Out My Bagel? I was hesitant at first. I couldn’t believe that co-authors Ilyse Schapiro, M.S., R.D., CDN, and Hallie Rich could come up with close to 100 nutrition and fitness myths. After reviewing it, I was pleasantly surprised by their answers to all the common nutrition myths I’ve been hearing for years! I recently spoke with Ilyse and Hallie about their newly released book and why there’s so much misinformation about nutrition out there.
Here’s a modern update on a retro favorite, tuna noodle casserole: Creamy avocado sauce surrounds penne pasta, tuna and red pepper. Everyone will love it — especially when it shows up on their doorstep. Read more
Now that the cholesterol recommendation has been dropped from the Dietary Guidelines for Americans, eggs are back on the menu! Find out what’s so special about eggs and why you should never toss out that golden yolk.
Spring is finally here! And with it, fresh, locally grown produce is starting to return to farmers markets that have peddled root vegetables all winter. But how do frozen and canned rank? Are they always inferior to the fresh stuff? Let’s break it down.
The truth about juice
Sure, “100% fruit juice” sounds healthy, but guess what? Just one serving of many kid-targeted fruit juices, juice drinks or smoothies contains a full day’s worth of sugar, or more, according to new research published in BMJ Open. “Most people assume, wrongly, that fruit juice is healthy and contains little free sugar,” study author Dr. Simon Capewell, of the University of Liverpool, told Time, referring to added sugars, including glucose, fructose, sucrose and table sugar as well as honey and syrup. However, many of the products Capewell and his colleagues tested “contained up to six teaspoons of sugar in a standard 200 ml serving, twice the daily recommended limit for a young child,” he said. Smoothies were often even worse, containing as much as eight teaspoons of sugar — three times the U.K.’s recommended daily amount — in the standard serving. Whoa.
We’ve taken one of the season’s favorite and healthiest veggies — antioxidant-rich beets — beyond the boiled beets Grandma used to make. Check out three new ways to get your daily dose of beets in an easy yogurt-and-granola parfait, veggie burger and main-course salad — breakfast, lunch and dinner are served!
In this fast-paced world, we want things quick and easy. Food manufacturers have responded to these needs and over the years have developed foods that are ready in an instant. However, these foods are not healthy for you — or are they? Find out.
A recent news story revealed that many brands of grated Parmesan cheese contain wood-pulp fillers. This may seem like an isolated occurrence, but there are more food faux pas to be looking out for. Don’t be fooled by these six seemingly good-for-you foods.