They used to be the stuff that fueled childhood nightmares: forkfuls of overcooked broccoli or endless orbs of bitter Brussels sprouts that had to be endured in order to tackle, finally, the chocolate ice cream. But today’s renditions of green vegetables don’t require nose-holding or the camouflage of cheese in order to win over legions of fans. From the once-maligned spinach that only Popeye fancied to the leafy kale that went on to wildly successful oversaturation, here’s a passel of formerly shunned vegetables (and a few equally undesirable fruits) that chefs have helped give miraculous makeovers. Read more
“There is a niche for really delicious, finely made takeaway food — one that puts an emphasis on quality not just convenience,” Kelsie Kerr says. A Chez Panisse alumna who worked with Alice Waters on her last two cookbooks and contributed to many of the celebrated restaurateur’s other works, Kerr opened the Standard Fare, in Berkeley, Calif., to fill that hole in the marketplace this April.
Far from the average takeaway joint, the Standard Fare’s meals change daily and, to befit Kerr’s cooking, each dish comes in handmade, ready-to-serve ceramic bowls. “I wanted the food to be homey but also have a mindfulness to it,” she says. “The bowls I designed so you could have a beautiful thing to take the food home in. Ceramic both protects and heats the food nicely.”
Also known as English Peas, inside the inedible pods are tender and succulent peas. Shelling them does take bit of elbow grease and patience, but the sweet, fresh flavor is totally worth it. Use them in any recipe that calls for fresh or frozen peas. You can also munch on them raw or blanch and freeze them for later.
One cup of shelled green peas has 117 calories and one gram of fat. It also has 7 grams of hunger-fighting fiber and 8 grams of muscle-building protein. Don’t forget about vitamins and minerals – calcium, iron, magnesium, folate, thiamin and vitamins A, C and K can all be found in peas.
Spring may be officially over, but never fear: You can savor the flavors of spring produce year-round! Preserve your goodies with these tips and recipes for freezing, drying, canning and more.
We all have those days where we just can’t make it to the market. That’s where a freezer stocked with frozen veggies comes in handy. Here are our 5 favorites we keep at home — plus, some ways they can help jazz up a meal.
I’m always looking for new ways to take advantage of the healthy protein and omega-3 fats in tuna. My mom would bring home a tuna pasta salad from the deli when I was a kid, but it was loaded with fatty mayo. Here’s my lightened-up version made with five simple ingredients.
The jarred stuff was handy on occasion, but I made all 3 of my kids homemade baby food until they transitioned to table food. Doing this saved me money (those 50-cent jars add up!) and put my mind at ease because I knew exactly what they were eating. If you’re curious to try, here are some tips and starter recipes.
It’s a common myth that healthy foods come with a high price tag. Here are 10 foods overflowing with nutrients that won’t bust your grocery budge. Stock up on your next market run!