MORE STORIES

• 

  Mother’s Day

  Easy, beautiful blend of eggs and veggies for Mom

  Mom always said to eat your vegetables, so this Mother’s Day serve her breakfast in bed inspired by a walk through the garden.
• 

  breakfast

  Breakfast pizza brings out the kid in us

  I’m not of the pancakes-for-dinner set. There are advocates, of course (mostly among kids?), but my breakfast-for-dinner craving runs more toward huevos rancheros.
• 

  Kitchen Q&As

  Why is pepper salt’s tablemate?

  While there are many kinds of peppercorns, the familiar black pepper ended up on tables because it is mild and goes with a number of recipes, according to Marjorie Shaffer, author of the new book Pepper: A History of the World’s Most Influential Spice (St. Martin’s Press, $26.99).
• 

  Healthy cooking

  A lighter, foolproof take on barbecued chicken

  Barbecue chicken is one of my favorite summertime dishes. I like every part of it – the sauce (the spicier the better), the crispy skin, even the bones.

• Food

  South Florida designer takes home James Beard Award

  Alejandro Barrios-Carrero won Outstanding Restaurant Design for Juvia in Miami Beach.
• 

  Sunday Supper

  Rhubarb not just for pies

  Rhubarb is one of the great pleasures of spring, with its rosy color and earthy tang. It is found in most supermarkets this time of year, although it is available frozen anytime. Also known as “pieplant,” rhubarb is a perennial that is native to central and northern Asia, where it has been grown for thousands of years for medicinal purposes. It was brought to Europe by Marco Polo and has been eaten as a food since the 18th century.

• Kitchen Q&A

  Can you freeze cioppino?

  Cioppino (say it chuh-PEE-noh) is an Italian-inspired stew that’s traditional in San Francisco. It’s also really simple and good.
• 

  Recipe redux

  Try Spinach and Mushroom Torte for a party dish

  .

• Nibbles & Bits

  Eat at Joe’s for a good cause (and no waiting)

  As stone crab season winds down, the Boys & Girls Clubs of Miami-Dade is gearing up for its second annual “Claws for Kids” fundraising brunch at 11:30 a.m. Sunday at Joe’s Stone Crab, 11 Washington Ave., Miami Beach.

• A fry-free take on fava bean falafel burgers

  The best-tasting veggie burger I’ve ever met is falafel. A product of the Middle East, falafel are deep-fried fritters made from ground chickpeas or fava beans that are tucked into pita pockets and drizzled with tahini. They are delicious, hearty, inexpensive and relatively healthy.
• 

  Fried rice

  Leftover rice makes a last-minute meal

  Starchy, crunchy and flavorful, fried rice is a deeply satisfying dish no matter what you add to it. And you can add just about any vegetable or protein you care to name, fresh or left over.
• 

  Healthful cooking

  Chard and sausage redeem whole-wheat pasta

  No matter how unimpeachable whole-wheat pasta is in terms of nutrition, I’ve always found it off-putting. Sure, it has more fiber and whole-grain nutrition. But it always struck me as rather dull.
• 

  A new must-have cookbook from Deborah Madison

  In her masterful new ‘Vegetable Literacy,’ Deborah Madison aims to help you think about veggies in a new way
• 

  On the shelf

  A pimiento by any other name is a sweet red pepper

  A recipe for eggplant relish in a 1975 issue of Gourmet magazine called for pimiento. A member of the pepper (capsicum annuum) family, pimiento is a heart-shaped red sweet pepper. Capsicum annuum covers a wide variety of peppers including many varieties of pimiento, bell peppers and chiles.
• 

  Vegetables

  Giving asparagus a crunchy ‘bake-fried’ treatment

  What I wanted? A simple recipe — any recipe, any trick, any technique — that would entice my 8-year-old son to embrace broccoli.
• 

  New products

  Flavorful sauces and nuts

  Weekday dinners need not be flavor deficient if you seek out a good simmer sauce, one such as Caramelized Onion & Lemon Tagine Sauce from Williams-Sonoma. Spices, olives, ginger and preserved lemon capture the classic flavors of the Moroccan stew, delivering a delicious dinner in about an hour. Whether you use the cone-shaped tagine cooking vessel or not (we didn’t), directions on the jar for a chicken version are simple, produce a deeply flavored stew and need only couscous to complete the meal. A 16-ounce jar is $12.95; williams-sonoma.com.
• 

  Sea salt isn’t hard to make, but it takes time and patience

  Watching water evaporate is exactly as exciting as watching paint dry — it’s even the same principle — but that’s just what my husband and I found ourselves doing the first time we made our own sea salt.
• 

  Chew on this

  Detox naturally with broccoli and berries

  You need a detox diet. And if you, like me, were a child who waited for thermometers to break so you could play with liquid mercury, consider this a mandate.
• 

  Mama Sass

  Slow down, you move too fast

  Every time my kids walk down the street to their friend’s house, I hold my breath, bracing for the dreaded sound of screeching brakes and sirens.
• 

  Cookbooks

  Mango gives beef stir-fry a retro sweet-sour flavor profile

  The taste of this dish skews slightly retro, a little bit sweet-and-sour. Using a mango that’s ripe makes all the difference. Chef and cookbook author Aliza Green advises that if the area around the stem looks plump and round, and the fruit has a sweet, fruity aroma and is slightly soft to the touch (like an avocado), you’re good to go.
• 

  Seafood goes swimmingly in slow cooker

  You can’t set it and forget it, but with a few extra steps you can produce moist, tender, silken-textured fish and shrimp
• 

  For a celebratory spread, try vegetable paté

  There are certain things we expect from paté, no matter its constituents. We expect it to be rich, the flavor deep. We don’t expect to eat very much of it, but we expect it to linger.

• Is it safe to eat bruised fruit?

  Is there anything wrong with eating visibly bruised fruit?
• 

  Weeknight meals

  Greek-flavored chowder is homey, homely — and delicious

  Oh, dear. I wish this dish was prettier. But what can you do? Greek-style yogurt stirred with tender meatballs might not blend in quite so smoothly. But it comes together easily — in one pot! — and tastes good. Promise. Serve with warm pita bread. The recipe is adapted from One-Pot Wonders by Clifford A. Wright (Wiley).
• 

  Healthful cooking

  Sweet-and-savory rhubarb sauce for pork tenderloin

  An import from England, rhubarb was known in 19th century America as “the pie plant” because that was where it usually ended up – in pies, often paired with strawberries. But I think the rhubarb’s acidity makes it a splendid ingredient in savory dishes, too.

Previous

Next