I have a feeling there are lots of half-empty bags of potato chips around our rooms now that we are coping with the stress of a brand new semester. (Or...er....uh....always?) Perfect. You have the not-so-secret ingredient for this week’s fun, tasty, and super-easy recipe:
After shoveling out our cars, going sledding on stolen cafeteria trays, and launching snowball wars, the only foods that can possibly satisfy our mad hunger must fulfill the following three adjectives: tasty, fatty, and hot! Today, pull out the stops pots and enjoy my favorite winter recipe.
You’ve been eating nothing but junk food for the past week and now you want to eat healthier. However, you don’t want to surrender eating what tastes good, either. Plus, you have another party coming up and no time to cook for it. Yes, there’s a recipe for all of that.
As you're reading this, you're probably shifting back and forth between Internet Explorer and iTunes as you queue up another power hour for you and the girls, as you get ready for this blessed day of most outlandish makeup and dress, Halloween. However, tomorrow morning, reality will set in. It breaks my heart, but you will discover you are not actually Lady Gaga, and you do have a term paper due on Friday.
Though Labor Day has come and gone, it’s still officially summer until the autumn equinox on September 22. Or, if you measure seasons as I do, until summer produce is no longer ripe. There’s still time to fill up on fruit, as the peak time for melons usually lasts through September.
Sometimes all you need to spruce up a dull salad or your run-of-the-mill Wednesday dinner is an ingredient swap. If chicken caesar has lost its bite, and you simply can't look at another plate of turkey and veggies without yawning, say hello to my leetle friend (sorry, had to!): shrimp!
Summer is winding down, school is starting up, alumni are still doing the same-sh*t-different-day dance. In summary, the end of August kind of blows. Which is why this week’s Intro to Cooking is throwing nutrition to the wind (sort of), because it’s time for something indulgent!
There are few culinary pleasures to match the first crunchy, buttery bite of a fresh ear of corn off the cob. And with each rich mouthful, you're taking in healthy doses of folate (to ward off heart disease, colon cancer and to prevent birth defects in the fetuses of pregnant women), thiamin (for better memory), and pantothenic acid (which eases energy production under stress).
Is there anything that can compare to a fresh peach on a summer afternoon? The time span of the vernal fruit's ripeness is quite narrow (compared to more resilient bananas or apples), but right now is peak season for the treat. And it's more than just a delicious, furry fruit. The peach is a natural, supremely juicy source of fiber, vitamins A and C, potassium, and niacin, a B vitamin that aids digestion, amps HDL ("good") cholesterol, and helps radiant skin shine through.
As we approach the end of July, the muggiest days of summer are upon us, which for many means it's simply too hot to cook. But before you reach for your pint of Ben and Jerry's for a meal replacement (dairy has protein, right?), Intro to Cooking is here to remind you that there ARE oven-free recipes for a balanced meal.
It’s well known that a surefire way to rev your metabolism and curb hunger is to have a healthy snack on hand for a quick nibble between meals. But have you ever noticed that most of the go-to snacks (raisins, granola bars, apples) we pack to stabilize blood sugar are really just…sugar
Happy Fourth of July! Hopefully you’re reading this not too far from a grille or barbecue, because they’re necessary for today’s recipe! Your mouth is probably already watering for hot dogs and burgers, but to give your holiday menu some kick, why not include this week’s ingredient—a personal favorite of mine: halloumi cheese!