It was egg salad that made me fall in love with hard-boiled eggs. Prior to that, I’d always seen those perfect ovals of white as a missed opportunity for an omelet. Sure, I loved dyeing Easter eggs, but eating them? No thanks.
When I finally tried an egg salad sandwich for the first time, I fell in love. The delicate texture of whites and creamy yolks mixed with mayo and served on dark, crusty bread is pure comfort. Now they’re a favorite for me: a deli-counter go-to and a day-after-Easter indulgence to look forward to.
Hard-Boil Your Eggs Right: 4 Secrets to Perfectly Boiled Eggs
Of course, traditional egg salad isn’t exactly the healthiest meal. Combining multiple eggs, salt and mayo on the...read full post »
My dad was a minister, so I’m not just bragging when I tell you I’m an old pro when it comes to Easter. Growing up, I’d go to the sunrise service (every kid’s favorite…right?), the 10 o’clock service, the potluck brunch, the Easter egg hunt (even when I was WAY too old for it) and, of course, the big family dinner afterward. That’s a lot of Easter!
But there’s one aspect of this Easter ritual that I always genuinely loved: the post-service brunch. Whether we were eating at home, at a friend’s house or in the church fellowship hall, the extra-special spread of eggy casseroles, honey-glazed ham (there HAS to be ham), baked goodies, delicious sides stuffed with fresh spring veggies and citrusy drinks always made my day. I loved it then and I still love it now.
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Oh potatoes, I can’t stay mad at you! No matter how many people want to badmouth you for your carbs, your habit of sopping up oil as French fries, your high ranking on the glycemic index (which measures how quickly different foods raise your blood sugar), I keep coming back.
And who can blame me? Despite peoples’ knee-jerk reactions to this tasty tuber, it actually fits perfectly into a healthy eating plan. It offers plenty of immunity-boosting vitamin C, blood pressure-lowering potassium and fiber. And unless you’re eating an absolutely plain potato all by itself, its GI value doesn’t matter. (It’s also worth noting that the glycemic index is an imperfect and controversial scale.) A high-GI potato becomes a low-GI meal if you simply add a little olive oil, because the added fat helps slow the absorption of the potato...read full post »
Nine times out of 10, when I reach for a beer it's something dark, hoppy and (lets be honest) packed with calories. For me, beer is a treat—something to enjoy instead of dessert after a long day of work—and I want one with enough flavor to leave me satisfied. But every once in a while, the thought of something lighter just sounds perfect. It's not that my taste suddenly changes, it's just that the situation does; you know,if you're already enjoying pizza or chips, it's probably a good time to cut back on other extra calories.read full post »
As a resident of the icy tundra that is Vermont, I get pretty excited about signs of spring. Asparagus, with its delicate green color, bright flavor and newborn-shoot shape isn’t so much a sign of spring as it IS spring. When it arrives in tight bundles at my local farmers’ market, I always smile, because food is about to get really good again: snap peas, spring chickens, radishes, artichokes—the list goes on and on! Served on its own (roasted in the oven, with just a little olive oil and sea salt), asparagus has a rich, complex flavor with hints of lemon and caramelized sugar. Delish!read full post »