Eat Well
Summer Squash Parmesan
The problem with most baked dishes called “Parmesan” or “alla Parmigiana” is that the breaded ingredients are invariably pan-fried in a good deal of oil (or butter) before being...
Lab-Grown Meat: The Future Is Here
Meat from animals is a great source of protein—and a regular part of many people's diets. But it can be expensive to produce and unappetizing to those who believe...
Crab, Grapefruit & Avocado Salad
This main-course salad is similar to a classic dish called Crab Louis. The origins of the dish are disputed (several West Coast chefs have been credited with the invention),...
Bah-Bah-Bah, Bah-Bah-Berberine
Berberine—a compound extracted from a variety of plants, including barberry, goldenseal, and tree turmeric—has been used for centuries in traditional Ayurvedic and Chinese medicine, mostly to treat gastrointestinal issues....
Marmite … Anyone?
Over the years, I’ve heard about Marmite but have never tried it. What exactly is it, and is it particularly good for you?
This thick, dark, savory spread, made primarily...
Decoding the Dates on Your Food
Part 1 of a 3-part series on product 'expiration' dates
With the cost of groceries still so high, no one wants to throw away food unnecessarily. But you also don’t...
Recipe Creator: Appetizer Wraps
Flexible soft breads, such as whole-wheat flour tortillas and lavash, are the perfect vehicles for any number of filling ingredients. Pick ingredients from each of the four categories (or...
Tuna: Dive Right In
Chunk or solid? Light or albacore? Packed in water or oil? Dolphin-safe or line-caught? Picking up a quick, healthy lunch ingredient at the grocery store isn’t as simple as...
Ramp It Up!
I see “ramps” on some menus this time of year. What are they and how nutritious are they?
Sometimes called wild leeks, ramps (Allium tricoccum) belong to the same genus...
Tex-Mex Butternut Stew
The texture of the bulgur gives the impression that there’s meat in this hearty stew, and the butternut squash adds a hefty dose of beta carotene. Overall, the dish...
