July-August 2017 Archives

Woks: A Top Tool for Creating Fast, Flavorful Meals

June 30, 2017 EA Stewart

For cooking quick and easy meals that are as healthful as they are delicious, put a wok at the top of your kitchen essentials list. Thought to have originated in China around the Han dynasty,

Healthy Kitchen Hacks: DIY Tofu Press

June 30, 2017 Emily Cooper

An affordable and versatile source of protein, tofu can be prepared in many ways for different dishes. From stir-fries to silken pies, the possibilities are endless for turning this bean curd into a flavorful culinary

Growth of Discount Grocers

June 30, 2017 Lauren Fox

Successful global giants in the grocery market, including the European companies ALDI and Lidl, continue to emerge in America, bringing with them lower prices, more jobs and stiff competition. While it may seem like a

Gurkensalat (Cucumber Salad)

June 30, 2017 Sarah Pflugradt

Made of thinly sliced cucumbers and onions in sweet vinegar, this traditional German salad is a light accompaniment to hearty dishes, such as bratwurst and potatoes. Servings: 6 Serving size: ¾ cup (130 grams) Prep

Banh Mi Burgers

June 30, 2017 Tessa Nguyen

Bright cilantro and citrus paired with spicy sauce and quick-pickled vegetables pack plenty of flavor in this turkey burger spin on the traditional Vietnamese sandwich. Servings: 4 Serving size: 1 burger with 1 tablespoon citrus

Pickled Beet, Arugula & Egg Sandwich

June 30, 2017 Alexandra Caspero

Stuff a crispy sandwich roll with quick-pickled beets, hard-boiled eggs, whipped feta spread, arugula and briny capers for a savory and satisfying lunch. Servings: 4 Serving size: 1 sandwich (240 grams) Prep time: 20 minutes

Double Cherry Yogurt Parfaits

June 30, 2017 Chelsey Amer

Elevate your breakfast parfait with a zesty punch of pickled cherries complemented by crunchy homemade granola and creamy Greek yogurt. Servings: 4 Serving size: 1 parfait (170 grams) Prep time: 30 minutes Cooking time: 30

The Controversial Conundrum of Food Sensitivities

June 30, 2017 Taylor Wolfram, MS, RDN, LDN

Few food trends have become so pervasive, and so quickly, as the gluten-free movement. Less than 10 years ago, celiac disease was a mere blip on the radar of mainstream media. Then, TV personality Elisabeth

From the Vine: Treasure the Many Types of Tomatoes

June 30, 2017 Layne Lieberman, MS, RD, CDN

Until the 19th century, tomatoes were served on pottery that was made with lead. Acid from the tomatoes often leached lead from the dishes, resulting in the diner’s death. The tomato was blamed, which is

Haddock with Quick-Pickled Fennel

June 30, 2017 Romina Barritta de Defranchi

Pickled fennel adds an amazing kick to haddock fillets baked in a parchment bag with sweet cherry tomatoes and black olives. Servings: 4 Serving size: 1 fillet and ½ cup vegetables (200 grams) Prep time: