Articles by Cara Anselmo

This non-dairy chocolate cheesecake has a thick, creamy, pudding-like texture and isn't cloyingly sweet. Though unlike a traditional cheesecake in many ways, it's baked similarly: at medium-low heat for an hour, then left in the

BPA, or bisphenol A, is a chemical used in polycarbonate plastics and epoxy resins that has come under scrutiny for potential harmful health effects. Developed as a synthetic estrogen in the 1890s and granted GRAS

We know that Brussels sprouts are nutritional stars — one cup has fewer than 40 calories, is chock full of fiber, potassium, vitamin C, vitamin A, B vitamins such as folate, and even contains calcium,

I don't often turn on my oven in the summer in NYC. There are plenty of ways to indulge without the added heat: New Jersey blueberries with whipped cream, icy cocktails involving gin and fresh

I was introduced to fava beans — a.k.a. "broad beans" — the summer I turned 15. My friend's Italian grandfather grew them in his backyard garden on Long Island. My friend would bring bagfuls to

As both a yoga teacher and nutritionist, I'm often asked what the best diet for yoga is. While I don't believe there is a definitive, "one-and-only-one" yogic diet (in the same way there is no

Whether the conversation is about cancer or vegan diets or just plain tastiness, everyone has something to say about soy. There's a lot of misinformation out there — perhaps from well-meaning sources, but potentially troublesome

New Yorkers love rooftops. For years, we've swooned over apartments with rooftop terraces. Roof bars in Manhattan can name their price for a cocktail. And the roof of the Metropolitan Museum is known around the