A few weeks ago I blogged about my obsession with 100-calorie cookies. But what I didn’t tell you then is that I can never wait for the baked cookies to come out of the oven—I almost always taste the dough.
OK, so I don’t think that the Emily Posts of the world care about me eating raw cookie dough straight out of the mixing bowl, but anyone who knows anything about food safety might. Although nothing you can do will ever guarantee 100 percent protection against foodborne illness, there are some simple precautions that help to reduce your risk. (Ahem, like not eating raw cookie dough.) (Get the basics of food safety here.)...read full post »
I have friends with young kids who swear that sugary foods and drinks send their kids bouncing off walls. Before I become a mom, I generally assumed that their observations about sugar and behavior were more fiction than fact. (Kids are active. Don’t they all bounce off walls, regardless of what they eat?)
But now my son Julian is 13 months old. Despite my best efforts to feed him only nutritious foods, it’s likely that, to some degree, he’ll eventually be exposed to foods full of added sugars, some in the form of high-fructose corn syrup (HFCS). So now I really want to know the truth.
In this third installment of a 5-part series, we investigate whether sugars, and HFCS specifically, can make kids hyperactive. Here’s what we found when we...read full post »
My dad already has everything he needs, so when it comes to finding something for him for Father’s Day, I’m usually at a loss. This year instead of getting him yet another button-down shirt, I’m going to cook him dinner on the grill. I’ve got a ton of Father's Day recipes that fathers everywhere would drool over. The beauty of the menu I’ve pulled together is that most of the recipes are quick (under 30 minutes) and those that aren’t can be started the day before.
Here’s the cookout menu I’m going to make for my dad on Father’s Day:
Grilled Filet Mignon with Herb Butter & Texas Toasts: This dish is simply luxurious: grilled beef tenderloin smothered in a vibrant...read full post »
The idea of making jam used to freak me out a bit. (They didn’t exactly teach us how to make jam from scratch in culinary school.) A few years ago I decided it was time to overcome my fear. Luckily, my friend had already made a batch that summer, so I had someone to hold my hand through the process.
Get the recipe: Fresh Fruit Jam
It seems that I had nothing to be nervous about after all: it was way easier than I thought. And the jam was truly better than anything I had tasted.
Making homemade jam—or chutney or fruit butter—is a great way to preserve the best fruits of summer. You don’t need to go to culinary school either. Just follow these easy tips and you’ll never be afraid of...read full post »
"I'd much rather have something you made than a tie," my Dad always used to say when I'd ask him what he wanted for Father's Day. My handmade cards aren't much better today than when I was, oh...3, but I'm still making things for Dad. And now, I've found some things he actually loves, uses and looks forward to.
No, I'm not referring to my watercolors or popsicle-stick sculptures.
This weekend I am making him healthy gifts from the kitchen, such as granola mixes, spice rubs and marinades. I'm going to pack them in pretty glass jars or containers, print out the gift/recipe tags that come with the recipes on EatingWell.com and voila! I will also give him a gift he can use all year: a cookbook and a share in a local CSA. So, here's my shopping list. Feel free to steal,...read full post »