The other day we needed cabbage for a photo shoot here at EatingWell. We bought a few heads at the grocery store and I picked some from my mom’s garden. (Here’s me with a head of Napa cabbage.)
The difference between the store-bought cabbage and the garden heads was striking. Here’s a shot of two heads of Savoy:
Not hard to tell which one was from the garden, right? Of course, the big beautiful one. That garden cabbage was so gorgeous and massive that when my co-workers saw it sitting in the Test Kitchen, they rushed in to check it out. The excitement got me thinking about my favorite cabbage recipes. I was so inspired that I went home with a...read full post »
After college I moved to San Francisco where my Texas-born, steak-loving friend Amy introduced me to the city’s manly steakhouses. We may not have looked like we fit in—two young, single, wine-sipping women perched in the high-backed leather booths, surrounded by dark wood, ornate carpets and groups of men slugging back straight Scotch. But when the bone-in rib-eyes arrived, we could hold our own. I blush to think of the huge slabs of red meat I put away at each sitting.
But age brings…if not wisdom, then a realization that there is not only virtue but enjoyment in moderation. Now I take a more sustainable approach to steak. Smaller portions of interesting cuts of beef—from pricy filet mignon to the humble cube steak—teamed with a variety of sauces, seasonings and plenty of vegetables, make steak a perfect addition to any healthy diet.
I happen...read full post »
I first fell in love with rhubarb during a summer break from college. My mom had moved to a farm and I went to help her with her plans to grow and sell vegetables. One of my jobs was to harvest rhubarb and deliver it to the local market. I didn’t so much “harvest” as “attack.” Rhubarb is a beast of a plant—the leaves are enormous, it grows like crazy and you have to reach way into the giant leafy plants and get to the bottom of them, then hack their stalks off with a knife.
Get the recipe: Rhubarb Waffles with Rhubarb Sauce
Eventually I got good at harvesting and even thought it was fun to whack at my food. Along the way I fell in love with the stuff too. Strawberry-...read full post »
When I left San Francisco to move to Vermont I left behind my terrible sea-air-corroded grill on my fire escape. My first purchase in my new home was a shiny new grill. I was thrilled because grilling is my favorite way to cook. So of course I get into all of the holidays that are about grilling: Memorial Day, Labor Day, July 4th and Father’s Day.
This year we included six grill-roasting recipes in our May/June issue of EatingWell that are awesome. The idea of grill roasting is that you cook your food on the grill over indirect heat rather than over searing flames. Why do this? It allows you to cook big thick roasts or whole birds without scorching them on the outside and leaving them raw inside. It takes a little while, but you end up with perfectly cooked,...read full post »
When it comes to dessert, give me something with fruit. Sure, I’m sometimes swayed by an especially dark and gooey-sounding chocolate treat, but for the most part I’m a fruit-dessert gal all the way. I love sweet peaches, plums and pears. But it’s really the tartness of many fruits that makes my mouth water. So lemons and limes are obviously in my tasting “sweet” spot. And then there’s Key lime pie. To me this pie is just straight-up genius. And don’t make it sticky-sweet for me, please. I love lots of fabulous puckery lime flavor.
This lightened version of Key lime pie, which appeared in our Comfort Foods Made Healthy cookbook, is a dream. It’s got an easy graham cracker crust, a lightened healthier filling and a fluffy meringue topping that has a...read full post »