Content tagged with “March/April 2008”

Container Gardening with Salad Greens
Greens love cool weather, so take advantage of the spring and fall seasons to grow them. Here are some tips to get you...

Cultivating New Starts
“I know how it feels to be an immigrant and not have access to land,” says Maria Moreira, who moved to the U.S. from...

Inheritance
It was in my Grandma Clara’s farm kitchen, amid a cloud of flour and the heady fragrance of yeast, that I inherited my...

Tips for Growing a Kitchen Garden
The Irish have always grasped the important connection between the garden and the kitchen and often have a nearby...

Calling All Dieters!
Your cell phone keeps you in touch on-the-go. It could also help you lose weight. Subscribers to Nutrax (nutrax.com)...

Why You Should Start Your Meal with Soup or Salad
Filling up on fiber- and water-rich foods first can help prevent you from overdoing high-calorie fare later. Research...

Earth-friendly Wines

6 Remedies for Sleep Problems—Do They Work?
Unrelenting insomnia has become a part of my life. Colleagues joke about my 3 a.m. e-mails; my husband groans at my...

New Waves of Grain

Greener Pastures: When It Comes to Beef, Is Grass-Fed Better?
Cresting a steep, rutted dirt road that runs through the hills of Huntington, Vermont, I’m greeted by the sight of...

Food as Fuel

The Wild Salmon Debate
About 10 years ago my friend Charles Johnson, the Vermont state naturalist, called me with a question about salmon. I...

Inspiration and Recipes from an Irish Garden
For Allen, the “garden” can mean her family’s 400-acre estate, hotel, “cookery school” (as the Irish call it) and...

Beans, Beans, Good for Your Heart?

Can Vitamin C Save Your Skin?
Searching for a way to look young for your age? Hit the produce aisle, suggests new research in the American Journal of...

Plank-Grilled Sweet Soy Salmon
Using a plank to grill fish keeps it from sticking or falling through the grate and imparts a subtle smoky flavor to...

Sun-Dried Tomato & Feta Stuffed Artichokes
Flavorful sun-dried tomatoes and tangy feta add depth to the stuffing for these artichokes.

Southwestern Tofu Scramble
Cooking crumbled firm tofu in a skillet approximates the fluffy texture of scrambled eggs in this vegetable-studded,...

Tofu Parmigiana
Instead of having a greasy, battered coating, the tofu “steaks” in our revamped Parmigiana are breaded and lightly pan-...

Savory Orange-Roasted Tofu & Asparagus
If you've never had roasted tofu before, here's a great way to start. Toss tofu and asparagus in a tangy...

Kung Pao Tofu
Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan...

Brown Rice & Tofu Maki
Maki is the Japanese name for the “sushi rolls” favored by many. Short-grain rice is full of amylopectin, a sticky...

Brown Rice & Goat Cheese Cakes
Medium-grain brown rice has a toothsome texture and nutty flavor that complement creamy, earthy goat cheese in these...

Skillet Tuna Noodle Casserole
Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and...

Salmon Burgers with Green Goddess Sauce
The key to perfect salmon burgers is to handle the fish delicately: don't overseason, overhandle or overcook it....