The AllergyEats Web site lists more than 600,000 restaurants in the United States and depends on peer-to-peer ratings of how “friendly” a restaurant is in catering to people with food allergies and other food intolerances, like Celiac disease (gluten intolerance).
Why not take in the few needed bits of soothing winter comforts before eschewing them for green vegetables and a more slimming diet? I can’t think of a nicer way to use up leftover bread than to make it into a Pilgrim-style pudding.
Growing up in the kitchen at Ken's Steak House, Michael Hanna learned to cook with his Italian grandparents' passion for herbs and spices and his mother's insistence on "doing everything just right."
Many of us grew up thinking asparagus came from a can. It was mushy, it tasted “slippery green” and not even the dog would eat it under the table. We discovered fresh by accident, usually in a restaurant and always in spring. It was a miracle of crisp sweetness with no hint of the canned stuff.
It’s healthy, but it’s not. It was invented by George Washington Carver, but maybe not. It’s cheap protein, but dangerous fat. It causes allergic reactions in some children and saves countless more from famine. This is the peanut-butter conundrum we all face. Who could have thought so benign a treat would spark a tornado of controversy?
Mrs. T’s take on the classic Italian favorite combines breaded eggplant slices, zesty marinara sauce, melted mozzarella cheese and layers of pierogies all in one deep dish.
“Sunrise Casserole” is a family favorite, especially at the holidays. The egg, sausage and cheese dish makes for a hearty breakfast, brunch or dinner.
Sugarcoating will not help fat people get fit. Reality will. That’s the premise of Steve Siebold’s book, “Die Fat or Get Tough, 100 Differences in Thinking Between Fat People and Fit People.” (2009, London House).
If you read Internet blogs, you may believe there is a difference between brown and white eggs. All sorts of unsubstantiated claims are attached to brown ones. Some people insist the eggs simply taste better.
Less definitely is more in biscuit baking. The less you handle the dough, the fluffier and higher your results.
V8 Soups by Campbell’s: Garden vegetable blend, tomato herb, golden butternut squash, garden broccoli, sweet red pepper, Southwestern corn. Nonrefrigerated 18.3-ounce box, $3.19
Camp cooking utensils should take the least space possible in your pack. The classic in utensils is made by Coleman.
One third of American children are considered overweight or obese. That’s double the number of overweight or obese children 10 years ago.
What has changed?
Recipe of the Week: Speedy Chicken Pasta
Morel mushroom hunters are boasters. Ask them for the best place to find the meaty fungi and they’ll either laugh at you or point you in the wrong direction. And later they’ll proudly show off their mesh bag full of morels, harvested in secret locations.
In Tunisia, North Africa, it is quite common to hear the expression “hoot-a-leek” throughout people’s daily conversations, which translates literally into “fish-on-you.” It is said to keep you safe from the envious. No matter which country you’re from, fish is perhaps the healthiest of all animal protein.
While France is the source of the world's most expensive wines, it's also home to some of the planet's best wine values from its less well-known wine regions. Foremost among these is the Loire Valley, an area wine guru Robert Parker describes as the "bargain garden of France."
Readers share favorite recipes.
SJ-R staff tests General Mills Chocolate Cheerios.
Mozzarella is the quick-and-easy cheese, the one home cooks can whip up to complement favorites such as homegrown tomatoes, homemade pizza, eggplant dishes and wine.
When Irish native Victor McMullan came to the United States to live, he had never considered celebrating St. Patrick’s Day with a meal of corned beef and cabbage.
