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 »
Last week when the temperature hit 90 degrees, I was in my kitchen baking strawberry rhubarb pie. I know that doesn’t sound like a logical thing to do on a hot day, but if you’d ever tried a few of my crazy-delicious summer pie recipes, then you’d understand my insanity. But don’t make the mistake I did—bake them early in the day if you can. That way the oven is off before the summer heat reaches its peak.
Here are a few of my favorite summer pie recipes as well as a few fresh summer tarts that require less time in the oven.
Strawberry Rhubarb Pie: Rhubarb and strawberries go hand in hand, and what better way to honor the combination than in this classic summer pie. The lattice top...read full post »
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 »