There was a year of my life, first grade, when I literally ate peanut butter and jelly sandwiches every single day without fail, even on weekends. It’s not that I was a timid eater—at that age I was happily sampling my mom’s macrobiotic vegan experiments and even requesting some favorites of my own—it’s just that when you find a good thing you stick with it.
And I did, tenaciously. Though other meals made it into the lunch rotation after a year or two, peanut butter and jelly was a mainstay throughout my childhood, along with its attendant variations: peanut butter and banana, peanut butter and Fluff, peanut butter straight-from-the-spoon-hold-the-bread.
It wasn’t a bad thing, nutrition-wise. While peanut butter is high in fat and is a concentrated source of calories, it’s not fattening—you just...read full post »
While many people think of winter as produce’s “off” season, that couldn’t be further from the truth. Even in the depths of February, you can find tasty veggies like tangy Brussels sprouts, creamy sweet potatoes and, my favorite, dark leafy greens like kale, Swiss chard and spinach.
I love dark leafy greens: the varied shades—from deep jade to pale chartreuse—the rich, firm textures, the unforgettable flavors. They’re also packed with nutrients. Dark greens like chard and spinach are high in vitamins A and K, while kale has almost as much vitamin C as an orange! I love to cook with them, too, though sometimes it’s tricky to come up with ideas beyond your basic salad or braise. That’s why I was so excited to head down to New York a few months ago to interview chefs at Mario Batali’s Italian...read full post »
For my wife and me, Valentine’s Day is a bit of a conundrum. Sure, we want to celebrate—who wouldn’t want an excuse for a delicious, romantic meal with their special someone—but at the same time, this holiday falls on a Tuesday and Tuesdays for us are…problematic.
If you’re like us—a married couple both working full-time jobs and still trying to have a life outside of work (crazy idea, I know)—weeknights can get packed quickly. While it’s easy to romanticize the idea of a Valentine’s Day spent exchanging tender glances over a rack of lamb or enjoying soothing all-day couples’ massages at a local spa, in reality most weeknights we’re lucky to find the time to eat a quick meal together and wash the day’s dishes before crashing for the evening. The idea of turning Valentine’s Day into a huge production is exhausting for both of us. Who’s gonna clean the...read full post »
Here’s a little secret I try to keep around the office: I’m a huge football fan. Give me half a chance and I’ll talk your ear off about the benefits of a two tight-end set, the importance of open-field tackling and why the 2007 NFC Championship game was one of the greatest ever played. I read injury reports. I know the names of back-up punters. Simply put: if you get me going about football, I’m insufferable.
As a Giants fan, I’m ridiculously excited for the Super Bowl next weekend. Of course, there’s the obvious rematch of Brady vs. Eli, but let’s not forget the genius of Bill Belichick going up against the momentum of the Giants’ secondary. Add to that the importance of offensive line play and…Zzzzzzzzzzzz.
If you’re anything like my wife, you’re already asleep. Unless you...read full post »
As a native of New England, I had never heard of Frito Pie until a Texas-born co-worker offered me some. And then…wow! As a fan of both salty, crunchy Fritos and spicy chili (my parents are from LA, so I’m not a total Yankee!), I couldn’t get over this delicious dish.
For those not in the know, Frito Pie is essentially super chili. Traditionally, it’s made by pouring a delicious, spicy chili over a bed of Fritos and then topping with a slathering of cheese (or Cheese Whiz). Yum!
But, as you might imagine, Frito Pie isn’t exactly the world’s healthiest meal. Fritos, while delicious, are packed with sodium (510 mg in a 3-ounce serving!) and saturated fat (4.5 g in a 3-ounce bag). Add to that the salt and fat in a serving of beef chili and globs of cheese on top and you’ve got a recipe for heart...read full post »