by Toby Amidor in Healthy Tips, February 22, 2011
by Liz Gray in In Season, September 22, 2010
- Carrot-Ginger Soup With Tofu - Image Courtesy Food Network Magazine
Meat, dairy and high-fat ingredients are often used to add texture and flavor to recipes. Problem is, you might also be adding artery-clogging saturated fat and cholesterol. But eating a plant-based meal doesn’t mean a tasteless one — make these ingredient swaps to create flavorful, filling meals with less (or no) meat and dairy.
10 ways to eat less meat »
by Karen Ostergren in Healthy Recipes, November 14, 2009
- Mini Mushroom-Spinach Quiches
We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.
So, summer’s officially ending tomorrow, but so what? There’s no reason to be blue. Fall’s got plenty to offer: Winter squash, football games, pick-your-own apple orchards and (finally!) cooler temperatures. Just like my box of sweaters, all the greens I loved in the spring are peeping out again, including Popeye’s favorite: spinach. I’m celebrating the return of this all-purpose green with a batch of individually-sized spinach-mushroom quiches.
Get the mini spinach quiche recipe »
by Toby Amidor in Healthy Recipes, March 26, 2009
Most of the time I’m only cooking for one, so I prefer not to make anything too complicated. Weekday or weekend, this dish is perfect for a speedy meal. I buy whole-wheat pizza dough at the grocery store, freeze it in individual portions and defrost as needed. With jarred marinara sauce, all I have to do is add the toppings and pop it in the oven! Sometimes I scale the ingredients down for a single serving, but if not, the leftovers get packed up for lunch the next day.
Get the recipe »
by Toby Amidor in Healthy Tips, February 20, 2009
They may not have magical powers (well, not the kind we’d endorse), but mushrooms do have amazing versatility. Find out more about these “fun guys” (get it?) and how they can keep things interesting in the kitchen.
Read more »
You know what sweet, salty, bitter and sour taste like. But sometimes there’s that flavor you just can’t pinpoint. It’s a little bit savory but not salty. That’s the “fifth taste” — a.k.a. “umami.”
Learn more >>