Content tagged with “September/October 2007”

Guide to Food Allergies and Special Eating Needs
Following this guide can help you prepare a meal for someone with food allergies or other special eating needs. Hidden...

Cast Iron Skillet Cooking
When I spotted the black cast-iron skillet at a yard sale in the late 1960s it was love at first sight. Having arrived...

Broccoli, Cannellini Bean & Cheddar Soup
White beans pureed into this broccoli soup make it extra creamy so you don't need heaps of cheese to do the job....

Is high-fructose corn syrup bad for you?

Eat to Beat the Odds of Breast Cancer
I need two hands to count the number of my friends and colleagues who learned in the past year or so they have breast...

Thriving with Cancer
Lillie Shockney, R.N., 53 Administrative Director, Breast Center at Johns Hopkins, Baltimore, MD “At the time of my...

Is Salt the Next Health Focus?

How to Cook for People with Special Diets
You may never host a guest with food allergies, which affect one in 25 Americans. But it’s likely that someday you will...

How to Eat Around Allergies
Earlier this year, my 5-year-old son, Alex, joined the growing ranks of Americans who have tested positive for food...

Are Food Allergies on the Rise?
The Food Allergy and Anaphylaxis Network (FAAN), a nonprofit group dedicated to raising awareness of food allergies,...

Chewing Gum Conundrum
Teachers may outlaw chewing gum in class: it sticks to desks and hair, not to mention that bubble-blowing is a big...

Cottage Cheese Veggie Dip
Stir lemon pepper into cottage cheese for a quick and healthy vegetable dip. We like carrots and snow peas, but any...

BBQ Chicken Sandwich
Toss leftover cooked chicken with barbecue sauce and crunchy carrots for a quick and healthy lunch.

Tuscan Cabbage & Mushrooms
Savoy cabbage, shiitake mushrooms and leeks are braised together in this earthy Italian side dish.

Mediterranean Roasted Broccoli & Tomatoes
This dish of roasted broccoli and tomatoes is tossed with bright Mediterranean ingredients just before serving.

Island Red Beans (Habichuelas Coloradas Grandes)
Cilantro, chiles and garlic add rich flavor to kidney beans in this Puerto Rican staple. Leftovers are wonderful...

Ginger Broccoli
Broccoli gets a Southeast Asian treatment in this quick sauté with fresh ginger, mellow rice vinegar and rich, salty...

Cheesy Broccoli-Potato Mash
Mashing broccoli with cheese and potatoes might just be the ticket to getting your kids to eat their veggies.

Sesame-Maple Roasted Tofu
This quick and healthy dinner pairs creamy tofu and crispy snap peas with a tahini-maple sauce. Serve with udon noodles.

Roasted Vegetable Enchiladas
Filled with bell peppers, pinto beans, mushrooms and onions, these colorful enchiladas can be mostly made ahead--...

Basque Vegetable Rice
Zucchini, onion, tomatoes and bell peppers stud this paella-inspired rice dish. You may add other vegetables, such as...

Peanut Tofu Wrap
Baked tofu tossed with storebought Thai peanut sauce makes a quick and healthy sandwich filling. Finish the sandwich...

Shrimp Cobb Salad
Cooked peeled shrimp is perfect for quick and healthy meals--here we use it in place of chicken in our simplified Cobb...

Squash Rounds with Shallot-Cider Sauce
A richly flavored caramelized shallot-cider sauce turns baked butternut squash rounds into a beautiful starter or side...

Braised Fennel with Tomatoes & Potatoes
Braised fennel, tomatoes and potatoes make a rich and hearty side dish. Serve as an accompaniment to grilled or pan-...