Simple condiments can make dramatic impact on your final dish.
If you think of food in terms of cuisines and standard recipes, it's much more difficult to eat healthfully because, on a cuisine-by-cuisine basis, the available dishes are more limited.
So to make interesting health food, I simply stopped thinking that way. Gastronomic purity -- a fancy term for "eating Italian exactly like an first-generation...
Read more »
Though Paella is normally the go-to dish when folks imagine Spanish cooking, Romesco Sauce deserves consideration, too.
Serious consideration, actually. This crimson puree of peppers, nuts and spices packs and earthy depth and number of subtleties – a bit of sherry, a sweet heat, the richness of nuts sufficient to make you not miss butter...
Read more »
Today’s recipe for Grilled Romaine with Fig-Sherry Molasses is devilishly simple and wickedly clever, packing enough tricks to create countless deviations and new recipes for you in the fading summer months.
But at its core, this salad – itself a twist on a the classic salad of iceberg, tomato and onion wedges dunked blue cheese...
Read more »
This is one example of the myriad of uses for dried fruit – not just raisins, but prunes, berries, and of course apricots.
Dried fruit can be a quick addition to a sandwich or salad, or part of a pan sauce, vinaigrette, baked dish (apricot chicken, anyone?) or dip. And with the intensity they’re given...
Read more »
Which brings us to this week’s recipe, a Peach Basil vinaigrette. The inherent sweetness of peaches (and just in case they aren’t, a small dollop of honey can stand in), the sweet-licorice bite of fresh basil and cinnamon’s earthiness form a dance of sorts, a game of catch between flavors. Each element compares and...
Read more »
Why settle for mayonnaise -- full fat, low far or otherwise? Even better -- why settle for food that tastes flat?
Vinaigrettes are usually reserved for salads, but think about it -- how many grilled chicken marinade recipes call for a bottle of store-bought vinaigrette? The uses of them are limitless.
So our tropical chicken salad...
Read more »
How many times have you decided to had a “cheat day” holiday weekend only to discover the foods you ate pre-diet tasted horrible, greasy and unappetizing? It turns out it’s cheat, in a sense – but less a “I’m going to treat myself, waistline be damned!” cheat and more “I just got suckered into...
Read more »
Supermarket convenience foods, used wisely, can take existing dishes and give them new dimensions. Kevin discovered this when he found hickory-flavored rotisserie chicken at his market. The low-fat, smokey meat was a revelation in a number of his dishes. We posted two today, as well as tips on making the most of time-saving products....
Read more »
We hear the term “rabbit food” and associate with it all that’s lifeless and dull about dieting. That’s not our thing — fitness and fine food both should enliven your experience of life, not deaden it. So we use clever recipes and explain the techniques and ideas behind them to make rabbit food fit...
Read more »
Zucchini has both a high water and sugar content. This means the summer squash lends itself to both pureeing (the watery vegetable disperses into a light, airy and easily freezable sauce) and roasting (heating a vegetable such that its sugars caramelize and brown).
So Kevin combined the two techniques and turned to the French nut-less...
Read more »
