Content tagged with “May/June 2011”

Charitable Celebrity Food Truck
Leave it to Los Angeles, epicenter of the burgeoning street-food trend, and a 75-year-old nun to produce a charitable,...

Eat Less Just By Picturing Yourself Doing It
Curb overeating... by first visualizing yourself eating the tempting food—slowly. When presented with a pile of M&...

EatingWell Interviews Director of the Centers for Disease Control
Call him what you want (some critics have pegged him a nanny and a zealot), but Thomas Frieden, M.D., M.P.H., director...

Spotlight on 5 Sustainable U.S. Shellfish Farms that are Getting It Right
On a foggy summer day, I walk the cobbly edge of Totten Inlet, a narrow estuary at the southern tip of Washington's...

Chicken with Quick Mole Sauce
Rich, dark and delicious, mole is a signature sauce in Mexican cooking. There are many variations, but the basic...

Red Curry Clams
This simple recipe of clams cooked in a spicy Thai red curry sauce takes advantage of prepared Thai curry paste, which...

Italian Mussels & Pasta
This combination of mussels with plenty of garlic, parsley, saffron and white wine was inspired by the Venetian soup...

Coctel de Camarones
This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy...

Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style
This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck...

Finger Food
The disdain on my guest's face radiated such strong contempt it could have made the yogurt on the dining room table...

What are the Health Effects of Having a Second Alcoholic Drink?
There is new research—presented at the American Heart Association’s meeting last fall—that suggests older women might...

Stovetop Fideos
Our vegetarian version of fideos, a toasted pasta dish served in both Mexico and Spain, is packed with green beans,...

Penne alla Primavera
Penne tossed with spring vegetables, such as carrots, morel mushrooms, asparagus, peas and fava beans, along with loads...

Roasted Rhubarb Salad
Rhubarb roasted for just a few minutes is a tart topping for a mixed green salad with raisins, walnuts and goat cheese.

Roasted California Fennel with Olive Tapenade, Feta & Mint
Slow-roasting fennel caramelizes its natural sugars and softens what in a raw state is a very crisp texture to...

Rhubarb Fruit Salad
Rhubarb cooked with a little honey and orange liqueur makes a bright, tangy “sauce” to toss with grapes, melon, mango...

Miso Soup with Clams & Spinach
The round, rich taste (also known as umami) of miso soup perfectly complements plump, briny clams. For the base of the...

Chilled Strawberry-Rhubarb Soup
Sweet strawberries and tart rhubarb are whirled together in this chilled soup. Serve it as a starter for an early-...

Bobby Flay’s Honey-Rum Baked Black Beans
Chef Bobby Flay cooked these baked black beans, spiked with chorizo and rum, on one of his television shows, Throwdown...

Spicy Thai Barbecued Oysters
The great thing about barbecuing oysters is you don’t need to shuck them. Put the oysters right on the grill and cook...

Spicy Barbecued Oysters
If you’re intimidated by shucking oysters—this recipe for barbecued oysters is for you. When you grill them, steam...

Oysters Rockefeller
Invented at Antoine’s in New Orleans in 1889, oysters Rockefeller was named for John D. Rockefeller, one of the richest...

Nutty Pimiento Cheese Balls
These bite-size pimiento cheese balls from Jamie and Bobby Deen are a huge hit with kids (of all ages). They’re the...

Turkey & Quinoa Stuffed Grape Leaves
Anything but traditional, these grape leaves are stuffed with ground turkey and quinoa flavored with bits of sun-dried...

Lamb & Rice Stuffed Grape Leaves
These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and...