Content tagged with “March/April 2010”

Greek Salad with Sardines for Two
The fresh, tangy elements of a Greek salad—tomato, cucumber, feta, olives and lemony vinaigrette—pair well with rich-...

What Is Your “Water Footprint”?
Fresh water is a dwindling resource—and agriculture uses 70 percent of the world’s supply. Be conscious of your foods...

Milking Time
Every morning, I pat the milking stand, which is housed in the laundry room of my apartment in a rundown neighborhood...

Supermarket Chickens vs. Pasture-Raised Chickens
Ben Hewitt, author of The Town That Food Saved, explains how his “pastured” chickens compare to most of those found at...

Students Learn and Grow with a Roof-Top Garden
At St. Philip’s Academy, a private K-8 school in Newark, New Jersey, the gym roof boasts a 4,500-square-foot garden,...

Pressure Cooker Buyer’s Guide
If memories of your mom’s pressure cooker hissing angrily away on your stove have prevented you from reacquainting...

What’s In Your Fish
The #1 Food You Should Eat (and Probably Don't) Packed with omega-3s and vitamin D, sardines are one of the healthiest...

How To Start a Vegetable Garden
Have you always wanted to try growing your own food? It’s a great choice because you can grow organic produce, save...

The Best and the Worst Seafood Choices
6 “Super Green” Fish to Serve A number of environmental organizations have created lists that help identify fish that...

Why You Should Grow Your Own Herbs
You may not find uncommon herbs, such as beautiful purple basil, licorice-flavored chervil or herbal-cinnamon shiso, at...

How to Make Sustainable Seafood Choices at the Fish Market
The weekend after Thanksgiving, I steer my boat, First Light, out of the harbor knowing this will be my last fishing...

Grow Your Dinner and Save Money with a Vegetable Garden
Bursting through the back door, their arms loaded with beets, carrots and parsnips topped with a mess of leafy greens,...

Shrimp Ceviche
Traditional ceviche consists of raw seafood tossed with an acidic marinade (think: citrus juice or vinegar) that “cooks...

Tomato Toast with Sardines & Mint
Washington, D.C.-based chef Barton Seaver is a passionate advocate for the health of the oceans. He’s a fellow with the...

Easy Egg Recipes for $2 or Less
A few weeks ago I noticed that Judy Billard, our circulation director, was delivering cartons of eggs to some of our co...

Five 30-Minute Dinners Under $2.50 Per Serving
Blessed are the meal makers. “Feed me!” is so primal we’re saying it practically from our first breath. From that day...

What Makes a Better Chicken
They come in a box, through the mail, which never ceases to amaze me. Baby chickens? In the mail? I can hear them the...

Fast Food: The Real Cost of a Hamburger
A McDonald’s Big Mac costs about $3.50, but Raj Patel, author of the newly released The Value of Nothing (Macmillan,...

Mexico's Sustainable Avocado Mecca
On a jade-tinted hillside in the lush southwestern Mexican state of Michoacán, Chef Rick Bayless held up an avocado as...

Vietnamese-Flavored Broccoli Rabe
A simple dressing of fish sauce, lime juice and hot pepper gives broccoli rabe a Vietnamese twist. Try it with grilled...

Spinach & Frisée Salad with Tangerines & Coriander-Crusted Scallops
The flavors of coriander and tangerine complement the sweet scallops in this easy-to-make dinner salad. Frisée has a...

Pistachio-Mint Pesto
A dollop of this vibrant herbal sauce is magic in soup and would also taste great with broiled salmon or lamb chops.

Vegetarian Tortilla Soup
“Tortilla soup has a place, I feel, in practically every collection of Mexican recipes,” says Rick Bayless. This is a...

Roasted Garlic Guacamole with Help-Yourself Garnishes
Rick Bayless’s new book is all about how to throw a great fiesta, or party, and a key part of any great fiesta is the...

Whole Roasted Lemon-Herb Chicken on a Bed of Vegetables
When you season roast chicken under the skin, as in this recipe, the meat itself gets flavored and the skin becomes...