For entertaining, there's nothing like a bar--a food bar, that is. Food bars don't require gourmet cooking skills; just set out bowls of components. They also make it easy to navigate the myriad food preferences, sensitivities and allergies typical in groups these...
6 Healthy Cooking Building Blocks
Mexican Rice (made with brown rice)
Since this recipe uses brown rice rather than white, it's made like a fried rice. The vegetables would turn to complete mush if they were simmered with the brown rice until it was done. Instead, the vegetables are sauteed briefly before being fried with day-old...
Pity Poor Pea Soup
Is it time to grow up? Poor pea soup keeps getting ignored just because its coloring has squeamish connotations that date back to childhood. How I got the courage to dive in and discover a dish that’s really quite delicious.
Sweet Success with Leek Cooking
Cooking offers so much more than just some food we can eat to not be hungry anymore. Like a sense of accomplishment. That's what I felt after cooking some leeks that were really good. Successfully cooking leeks may not sound like much, unless you know all the...
Kale Cooking Lessons
What’s the best way to cook kale? Saute? Blanch? And how can you use it once it’s cooked?
Vegetable Exhaustion
Ever suffer from vegetable-making exhaustion and wonder if there’s any hope for a peaceful coexistence with vegetables? “Investment thinking” may be your ticket for hope.
The “Good to Better Cooking Continuum” at 11,000 Feet
Maybe cooking was never meant to be an exact science, subject to one-dimensional assessment on a good/bad scale. Taking this perspective eliminates the pressure to achieve absolute “rightness” in the kitchen, replacing it with a no-pressure opportunity to just make things better.
Vegetable Paradise–An International Perspective
What’s the journey to vegetable paradise look like? An audience of international students adds unique dimension to a health talk.
The Cabbage Core Challenge
We want to eat more vegetables, but what if they are pretty awful tasting? Four easy tricks take the nasty taste from the harsher tasting vegetables.
Danger in the Gluten-Free Aisle
New gluten-free products are making it easy to live without gluten, but are we missing the bigger, teachable moment–and rewards–of a gluten-intolerance diagnosis?
“Accelerated” Slow Cooker Beans
You want the great taste of beans fresh-cooked in a slow cooker, but you forgot to soak them the night before. What do you do? Use the accelerated method.
How About a Quick, “White-Free” Snack
Feel yourself getting sucked into a 4:00 p.m. “White Snack” attack? The best defense is a good offense. In this case, that means having a ready, handy, really tasty substitute for pretzels, crackers, cookies and Goldfish. Try Jicima Sticks with Black Bean Hummus instead.