Content tagged with “July/August 2009”

6 Reasons to Eat Less Meat
Three in 100 American adults call themselves vegetarians. Try it part-time by going meat-free one or two days a week. (...

Good Eats & Hard Work in Hardwick, Vermont
Here, in a tiny corner of northern Vermont where cattle seem to outnumber people, farms and food businesses are...

Building a Healthy Food System in Rural America
The future of food, I’ve been told, may be found in a hardscrabble town of 3,200 in northern Vermont. But as I walk...

Is Alcohol Good or Bad for Your Health?
If you enjoy a glass of wine or beer with dinner, you’ve probably already heard the good news (it might boost your good...

Can Salmon Save Your Skin?
If you spend your summer vacation soaking up the sun, your best defense (second to sunscreen, of course) may be what...

Should You Go Gluten Free?
Everyone at my book club peered at the fancy gluten-free cupcake someone had brought. It was for Anne, who recently had...

How can public policy make a difference?

Can you give a personal example?

How can we break this cycle?

What contributes to Americans’ overeating?

A Nation Addicted to Food
As someone who has struggled with weight his entire life, David A. Kessler, M.D., wanted to know why chocolate chip...

How to Maximize the Flavor and Health Benefits of Tea
Sure, a tall glass of iced tea on a hot day is refreshing, but did you know it might also do your body good? Studies...

Cutting Back on Salt
The New York City Health Department has a plan that could save 150,000 lives nationwide—every year. In January 2009 it...

Chocolate-Raspberry Frozen Yogurt Pops
Chocolate chips add a sweet counterpoint to these tangy bright-pink raspberry pops. Strawberries would work equally...

Salmon & Escarole Packets with Lemon-Tarragon Butter
This company-worthy salmon is steamed on a bed of escarole and basted in a rich and tangy lemon-butter sauce. Fresh...

Salmon & Eggplant Curry
Salmon and eggplant team up in this one-skillet curry flavored with coconut milk, basil and lime. We love the flavor of...

Mediterranean Tuna Antipasto Salad
Packed with protein and fiber, this tuna and bean salad is ready in a flash. For an extra kick, add a pinch of crushed...

Grilled Shrimp with Melon & Pineapple Salsa
Grilled shrimp is perfectly accented by this light, summery pineapple-melon salsa. The flavors are bright and fresh,...

Five-Spice Shrimp & Vegetable Packets
Chinese five-spice powder makes this combo of shrimp, corn, snap peas and bell pepper sublime. Serve with quinoa or...

Catfish with Tomatillo Salsa in Packets
Tomatillos provide a distinctive tart flavor to a super-easy salsa that cooks with the catfish. Try it with tomatoes...

Chicken with Whole-Grain Mustard & Zucchini in Packets
Mustard and thyme flavor chicken and veggies in this easy dinner.

Tomato-Herb Marinated Flank Steak
In this recipe, we make a dual-purpose sauce from garden-fresh tomatoes, shallot, marjoram and rosemary. We use half...

Thai-Style Melon & Beef Salad
We give this Thai-style beef salad a sweet twist by adding thin matchsticks of melon to the mix. Firm orange- or pale...

Grilled Lamb Chops with Eggplant Salad
Here we grill eggplant slices and red onion to toss in a salad with fresh mint and parsley to accompany grilled lamb...