Articles by Cindy Gay

A member of the buckwheat family, rhubarb often is referred to as the “pieplant” because people commonly combine it with fruit to make pies, crisps and jams. But that’s just one way to use this

Slices of kasha-filled chicken breasts make a stylish entrée that can be prepared in advance and baked just before dinner. Moroccan Medallions Developed by Cindy Gay Ingredients [2 grams]      ½ teaspoon cumin seeds [1 gram]

Recently, I spoke at a graduation ceremony for dietetic interns. I based my presentation on a book I made my son for his graduation — listing all the goals I hoped he'd accomplish as an

Product Reviewed: Gunter Wilhelm Cast Fry Pan When cooking with this nonstick, oven-safe pan, my vegetables sautéed and sizzled as if I were a TV cooking show celebrity. The Gunter Wilhelm Cast Fry Pan is perfect

Kick up the flavor of seafood by baking it in a banana leaf parcel! The leaves of the banana plant, which typically can be found in the international aisle of some supermarkets or at Asian and Latin

I'm always looking for something new at the farmers market. Even in winter, I'm not disappointed. This week's find was celtuce. Also known as stem lettuce, celery lettuce, asparagus lettuce and, in China, "wosun," celtuce

The newly released 2015 Dietary Guidelines recommend limiting added sugars to 10 percent of daily calories, or about 12 teaspoons per day. Now that I'm retired and prepare most of my foods at home, I've set out to adjust my

If your farmers market is still going, it's probably down to the hardiest cold weather crops — root vegetables, some greens, potatoes, cabbage and winter squash. What fresh produce there is requires farmers to use protective growing