For me, summer is practically synonymous with grilling. I love to grill for two reasons. One, it’s a super-quick way to cook lean proteins and guarantees flavorful, juicy results—without having to add a lot of fat or calories. And two: I get a break from cooking. Andy, my fiancé, does all the grilling. I just do the prep work—and this handy chart with marinating and grilling times makes that part easy.
Unfortunately, there is a downside to firing up the grill. Cooking meat at the high temperatures (350°F and hotter) you use to grill—as well as broil and fry—creates compounds linked with some cancers, specifically heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
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As a nutrition editor, I hear a lot about the evils of high-fructose corn syrup—the sweetener that’s in everything from soda to pasta sauce. I’ve also seen the Corn Refiner Association’s commercials that say that HFCS is nutritionally the same as sugar. It’s hard to know what to believe.
So we went to the experts to get the real facts. In this first installment of a 5-part series, we investigate whether HFCS is a main culprit in the obesity epidemic, as some people say.
The HFCS/fat theory sounded logical in 2004, when an article in the American Journal of Clinical Nutrition (AJCN) pointed out that from 1970 to 1990 Americans’ intake of HFCS increased by more than 1,000 percent and, during that same time, the proportion...read full post »
I ate vegetarian for a while, and perhaps the most annoying thing about it was going to a barbecue and seeing that a plain-Jane-veggie-burger-from-a-box was my only option for dinner. Now don’t get me wrong, a veggie burger can make a mighty fine meal. But when my meat-eating friends were enjoying smoked ribs slathered with homemade barbecue sauce, I felt like my meal was simply an afterthought.
But these delicious vegetarian recipes for the grill are anything but afterthoughts. Who needs ribs when you can have...read full post »
Now that summer has finally arrived in Vermont, my garden is planted, our farmers’ markets are in full swing and we just released our newest book, EatingWell in Season: The Farmers’ Market Cookbook. Good timing, huh? It’s all about savoring fresh fruits and vegetables while they’re in season.
The book is loaded with amazing recipes, such as Apricot-Almond Clafouti, and the good stuff that’s ripe at the market right now (cherries, strawberries, greens, sweet onions and radishes). Plus, there’s a whole section on which kitchen tools will make your life easier when you’re chopping, slicing, dicing, cleaning and pitting those delicious fruits and veggies.
I never really tasted a strawberry until I spent a summer visiting my grandmother on her family’s tiny island off the southeastern coast of Norway. Sure, I had eaten strawberries before. They usually came from a plastic container, picked out of season, underripe and shipped from some distant location. But after tasting the sweet real thing, I could hardly consider those strawberries anymore. Now, whenever berries are in season, I buy cartons of them (or pick them myself). I love to eat them fresh, but I also have a few great strawberry recipes that I go back to again and again.
Here are a few of my favorite savory and sweet strawberry recipes:
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