Articles by Kitty Broihier, MS, RD, LD

  Hosting a big crowd this holiday season and want to serve extra food that doesn’t create a lot more work? Here’s your answer. Making this slow-cooker turkey breast is not only easy — it

Kale has been the "It" vegetable for years. Now, its cousins — Brussels sprouts and cauliflower — are getting top billing on an increasing amount of restaurant menus. Members of this botanical family, referred to

Greek flavors are so fresh and tasty, and using the slow cooker is so easy! If you've never cooked seafood in the slow cooker before, this recipe is a great introduction. I used smaller, frozen

I'm not one of those dietitians who hates all processed foods. You won't find me proclaiming the evils of food processing in aisles of the health food store or at the farmers market. Nevertheless, I

An early cool-weather crop, bright green, plump pea pods in grocery stores and farmers markets herald the arrival of spring. The sweet flavor of fresh peas is a welcome shift from heartier vegetables of winter,

This dish was made for dried beans! I chose to use small, white navy beans for this recipe, but you can choose whichever beans you prefer. Because I used dried beans instead of a canned

For years, earthy-tasting beets languished on "most hated vegetables" lists, but things started to change when the now-ubiquitous beet and goat cheese salads spread quickly across menus around the country. With a lot going for them

The Abenaki Native American tribe in New England has a story to tell about maple syrup. Long ago, the Great Spirit gave the Abenaki people an abundance of food. One of the Great Spirit’s biggest