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Content tagged with “September/October 2009”

Quick Chicken Tikka Masala for Two
One of the most popular Indian dishes in the U.S. and the U.K., chicken tikka masala usually involves several steps...
Baking for Love
Before I learned how to ride a bicycle, I had baked a cake. A lot of cakes. In my family, feelings were expressed via...
Carrots with Charisma
When my mother told my brother that carrots were good for his eyes, he thought he had found the secret to seeing in the...
Have Your Nutrients Expired?
Sometimes there are clues when a food passes its prime: lettuce wilts, bananas turn brown. Other foods will look and...
Fight Fat with Calorie Counts?
Calorie counts are already required on menus at chain restaurants in New York City and California. Similar legislation...
Pushing Up Zucchini
When ordinances passed in the early 1900s evicted all existing cemeteries from San Francisco’s city limits and banned...
5 Reasons We Love Cabbage
It's Hardy 1. It’s hardy. Originating along the Mediterranean Sea, its thick and succulent leaves protected it from the...
Kitchen Cures
All my life I’ve been prone to motion sickness—not a good thing when your husband has a passion for sailing. My...
Should You Buy Organic Apples?
As a nutrition editor, I know the value of eating loads of fruits and vegetables. I prefer to buy local when I can, but...
The Family Tree: Celebrate Fall with a Trip to the Apple Orchard
Big fluffy clouds—the kind that morph into elephants and dragons, old-man faces and battleships—float across a cerulean...
Trace Your Food
It’s easy to know who grew your asparagus or picked your apples if you frequent the farmers’ market or are a CSA member...
Delish Catfish
Joey Fonseca catches what are perhaps the sweetest, firmest, best-tasting catfish in America, catfish that have a...
Is Your Supper Safe?
First, he goes onto the roof. It will be industrial: flat and expansive, likely covered in crushed gravel or a thin...
Seeking Heirloom Beans
Rio zape was the first heirloom bean I tasted. Once it was cooked its dark purple zebra markings disappeared and it...
A Natural Solution for Hot Flashes
Feeling hot, hot, hot? If menopause is the cause, omega-3 fats may help, suggests a new study in the journal Menopause...
The Secret To Better Memory
Fat, suggests a new study, may be the secret to remembering important things—like where you put your keys or how to...
The Future of Food: Predictions from Michael Pollan
Award-winning author and food activist Michael Pollan changed the way many Americans think about food with his New York...
Taste Test: Light Beer
The last time I drank light beer on purpose was at a college frat party a dozen or so years ago. Since then, I’ve...
5 Common Foodborne Bacteria to Avoid
1. Salmonella enteritidis Bacteria found in some meat, poultry and eggs that, if undercooked, can cause illness....
Curried Chicken Pitas
Cranberries and pear are sweet counterpoints in this tangy curried chicken salad. Toasted sliced almonds add a nutty...
Edamame-Ginger Dip
Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or...
Pork & Bok Choy Stir-Fry
In this zippy pork stir-fry we cut the bok choy into long, thin strips to mimic the long noodles. We like Japanese soba...
Apple Cupcakes with Cinnamon-Marshmallow Frosting
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous...
Lemon-Herb Roasted Beets
We love how roasting brings out the sweet flavor of beets. Golden beets look especially pretty when tossed with the...
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