Thanksgiving is a little more than a week away, and if you’re serving the big meal, you’re probably focused on getting your turkey and all the trimmings ready. I don’t mean to be a downer, but you probably want to direct some attention to an unwanted dinner guest: bacteria. Read More
I adore all the wonderful squash varieties available now—and all the amazing things you can make from them. If you’re a fan, too, pick up a copy of A Harvest of Pumpkins and Squash by Lou Seibert Pappas. One of my favorite recipes:
Roasted Butternut Squash Polenta With Fried Sage Read More
A few years back I worked myself into a complete frenzy over Thanksgiving dinner. I decided to host it for the first time ever, and I spent an inordinate amount of time picking out tantalizing (translation: challenging) recipes from epicurean magazines, and then spent ridiculous amounts of time buying all of the ingredients. Unfortunately, I didn’t give myself enough time to actually cook it all, and wound up pulling an all-nighter. Needless to say, I ended up stressed, broke, and exhausted by the end.
So, to those other perfectionist types out there (you know who you are), do not give in to the insanity! There’s a better way. Before you pick up your turkey baster, follow these rules and you’ll end up with a spectacular day that you’ll actually enjoy. Read More
We’ve all felt it creeping up over the last few months. No, not just the endless election coverage—our grocery bill.
The price hikes are across-the-board at a time when many Americans are bracing themselves for a recession and wondering if they’ll still have a job in 2009. In September, the price of eggs jumped 4.6%, and dairy prices were 4.9% higher than last year. Apples, which are usually pretty reasonable this time of year because they’re in season, are up 21.7% from last year. What’s a health-conscious consumer to do? Read More
Leftover turkey + cucumber + olives + Greek-style yogurt + whole-grain wrap =Mediterranean Turkey Wrap
This simple, low-fat wrap recipe combines a creamy yogurt dressing and flavorful olives for a unique and tasty way to enjoy your leftover turkey. Read More
I recently had the good fortune to spend some time in Napa at a class at the Culinary Institute of America (CIA). And even though I’m pregnant, I did my fair share of swirling and sniffing (and even a wee bit of sipping).
Wine is pretty easy to enjoy on its own. So is food. But for some reason, putting the two together can flummox people. I’ve taken wine seminars and classes before, but CIA’s Sophisticated Palate program explained pairings to me in the most basic, easy-to-understand way. Read More
Last weekend I attended the first New York City Wine and Food Festival. After eating my way through the grand tasting, sampling braised short ribs and caviar-topped deviled eggs, I focused my attention on something far more wholesome and important: how to feed our kids.
This topic has recently taken on a new significance for me because I’m expecting my first child next spring. As a food-loving dietitian, my hopes are for a child with an adventurous palate and gusto for good, healthy food. But I could just as easily end up with a child who eats mac ‘n’ cheese at every meal. Read More
Can’t quit comfort foods? Use these tips to lighten up your favorites. Read More
A couple of weeks ago I packed up my pregnant self and headed west for a week of cooking and tasting in Napa. Tough job, I know.
I was there for a Sophisticated Palate class at the Culinary Institute of America’s Greystone campus in the idyllic town of St. Helena, Calif. More specifically, I was taking a class that was unfortunately titled “Cooking for the Next Half of Your Life.” While the name may have been less than inspiring, the content didn’t disappoint. Read More
Apples + frozen puff pastry dough, thawed + butter + brown sugar = apple tarte Tatin
Most tarte tatin recipes call for between 1/2 to a whole stick of butter. My healthier version only uses enough butter to coat the pan, about 2 teaspoons. And it’s less sugary, using only 1/4 cup sugar instead of the usual 1 cup. What’s even better—it’s supereasy to make. Read More
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