If you’re enjoying low(er) carb meals, lettuce wraps are a healthy option. I love fajitas, and romaine leaves are a delicious alternative to tortillas.
With many non-essential businesses closed for the indefinite future, many restaurants and grocery stores have made the transition to delivery only. While the U.S. Food and Drug Administration have said there is no hard evidence to support the transmission of COVID-19 associated with food or …
Sheltering in place means we're having to adapt and make substitutions on recipes where we don't have everything on the ingredient list.
Bánh mì is a Vietnamese term for all kinds of bread. The word is derived from banh (bread) and mi (wheat, also spelled mì in northern Vietnam). Bread, or more specifically, the baguette, was introduced by the French during its colonial period there. It is sometimes compared with a food item …
On the last night before the Spanish state of emergency went into effect, in the only restaurant in the village atop the narrow valley, people gathered for a birthday party.
Pasta salads aren't usually very exciting. Cubes of cheese, a few olives, a drizzle of olive oil and maybe some diced red onions make for a perfectly acceptable lunch, but there are lots of ways to make that meal even more nutritious and, to be frank, interesting.
I found this recipe on the Old El Paso website and tweaked it because that’s part of the fun of cooking. This is a super easy version of chicken tacos. If you don’t care for hot and spicy food, use regular or even mild taco seasoning and use plain petite diced tomatoes instead of the Rotel.
As health officials continue to stress the importance of washing your hands frequently, disinfecting home and work surfaces, and coughing into the crook of your elbow during the recent COVID-19 outbreak, your diet can also help keep you healthy.
It's the time of year when grocery stores set up displays featuring everything you'd need for a corned beef and cabbage feast on St. Patrick's Day.
I prepared this soup a few years ago for St. Patrick’s Day, and it has become a family favorite. Paired with traditional Irish soda bread, it may become one of your favorites as well.
It’s rare to find an omnivore who doesn’t appreciate chicken. America’s most popular meat is poised to oust pork as the world’s favorite animal protein. When that preference is combined with the the fact that human beings also love our foods breaded and crispy, we can begin to understand why…
Taylor Denman likes beer in a scientific way — craft brewing, to him, is like a tasty chemistry project. He likes to drink beer almost as much as he likes to talk about it. In the Daily Post’s new series, “Beer Beat,” Denman spotlights a different beer each week, offering his take and the st…
It's been 15 years since the U.K.-based author Gill Rapley introduced the term "baby-led weaning" to describe the method of introducing babies to solid food by letting them feed themselves rather than eating pureed foods by the spoonful or from a pouch.
If you’d like to have friends over for a game night or movie night, but the thought of cooking scares you, a charcuterie board is an answer to that situation. Charcuterie (pronounced “shar-COO-tur-ree”) is, in its basic form, a meat and cheese board. However, trust me on this one: Once you start assembling all the goodies, it’s hard to know when to stop. The fun part is you can choose such a variety of meats, cheese, different types of bread, crackers and fruit. Let your creativity run rampant, set out a gorgeous spread and invite friends over to enjoy.
Texas grapefruit are in season and on sale at my local bodega. The ruby-fleshed, bittersweet orbs looked shrunken and beat up, which is not necessarily a bad thing. On the contrary, it may mean they are ripe.
Global outbreaks, political unrest and apocalyptic themes aside, keeping your pantry stocked will not only help feed your family in the event of a catastrophe, it will make your grocery shopping trips a little easier.
It's hard to imagine making fettuccine Alfredo without butter or cheese, but that's just what Lisa Dawn Angerame did for her new book "Wait, That's Vegan?!"(Page Street Publishing, $21.99).
Salisbury steak with onion and mushroom gravy was a staple of “TV dinners” in the ’60s. This version is on an entirely different level.
At a family gathering last summer, my wife’s mom asked me to cook some meat from a deer that my father-in-law had shot. It was his first, and nobody seemed to know exactly what to do with it. The flesh of said deer resided in a cache of unlabeled Ziplocs in a chest freezer in the basement.
Everywhere in the world where people eat both chicken and rice, you'll find a one-pot dish like this that you can make in a single skillet.
This dish showcases seasoned and pan-sautéed flounder fillets served with a Mediterranean style pasta. Served in a silver chafing dish, this was an elegant meal that was ready to serve within an hour of beginning to chop the vegetables. This is an excellent meal to prepare for having people over for dinner. You also could forego the chafing dish and serve this dish family style from a communal bowl on the dining table.
Sourdough Bone Stew resembles a classic, simple meal: a bowl of soup and a piece of bread. Except in this case the bread seems to have thought it was a bone, and snuck into the stock pot.
Chocolate steals the show on Valentine’s Day, while vanilla waits in the wings. The rest of the year isn’t much different.
One of the most important decisions one must make when making a sandwich is which condiment you will use to top the sandwich off. Most likely, when you open the refrigerator door, you are greeted with numerous colorful options. From mustard to mayonnaise to horseradish, the combinations are endless - unless your condiments are expired.
The time has come to wrap yourself in the warm, gooey embrace of cheese, settle into a heavenly array of toppings, and chomp down on some comforting crust. It's National Pizza Day.
Many of my favorite recipes come from the kitchens of farmer friends. There is a pleasing elegance to farm cookery. It's a cuisine forged by the circumstances of a land-based lifestyle, yet makes total sense in the home kitchens of anyone who wants to serve healthy, plant-based food, and lots of it. Farm cuisine is simple to prepare, able to tame the kind of hunger that follows a day of hard work, and heavy on seasonal veggies.
If you enjoy steak and eggs, you don’t have to go to your favorite diner. This recipe is easy to prepare for weekend mornings, and you can wear your robe and slippers!
When I go to the coffee shop, it isn’t for the coffee. It’s to see and be seen. Maybe do some “networking,” or hold someone’s baby, or type intently on my laptop. I’m too much of a snob to let someone else brew my coffee.
The difference between "processed" and "ultra-processed" foods might sound like an issue best left to linguists or hungry English teachers. But for the sake of your health, it's worth understanding.
Suwanee’s newest restaurant is set to open in February, and the ownership team offered a first look at what the “upscale” steakhouse will look like.
When game day arrives and your crowd is ready to crank up the heat, turning to appetizers and dishes that feed the whole group can help save the season. You can defend against overly complicated recipes with long cook times by instead opting for finger foods and handheld snacks that allow for more pregame prep and less cleanup after the final whistle.
If you're trying to follow through on your plan to eat healthier this year, Super Bowl Sunday might be one of the first times you're tempted to throw up your hands and grab a slice of pizza, a plate of buffalo wings or handful after handful of tortilla chips (and, of course, eight-layer dip).
Super Bowl LIV is on Sunday, Feb. 2 and even if your favorite team (The Pats for me or the Eagles for my stepdad) is not in the game, there is still much to enjoy about game day. Demi Lovato is singing "The Star-Spangled Banner" and Jennifer Lopez and Shakira will perform at the halftime show at the Hard Rock Stadium in Miami Gardens, so we can look forward to that.