Healthy packed lunches are on the horizon this school year.
BLT gets a boost with crunchy tilapia.
This cherry pie will leave you feeling satisfied, but not so guilty.
Dr. Mehmet Oz stunned observers on Capitol Hill when he announced he had lost 65-pounds during the intense congressional grilling he was getting about the dubious weight loss products promoted on his "Dr.Oz" television program. "I was amazed at the results. If I could bottle this experience …
When it comes to ice cream, I generally feel it’s hard to improve on a simple scoop right out of the carton. But this time my mind has turned to baked Alaska. I know — how retro!
As the weather gets warmer, I cook lighter. And in my husband’s taxonomy of food, crab cakes are relatively light. So I thought I’d employ a couple of seasonal stars — peas and radishes — to put a spring spin on them.
It’s barbecue season, and chicken is the ideal candidate to get you grilling.
Asparagus has been a delicious symbol of spring since at least as far back as the Greeks, who called it asparagos — literally, “to spring up.” But however it is spelled, it makes me happy.
Spring feasts typically call for a center-of-the-plate star like brisket or lamb. Of course they’re delicious, but both can seriously ramp up the fat and calories in a meal that tends to put the groan into groaning board even before the main course is served.
Snow pudding is a great old American recipe that dates back to pioneer days, back when resourceful home cooks hankering for a treat had to rely on whatever they had — things like gelatin, lemons, sugar and eggs.
Students taking the AIMS test can pick up a free breakfast Monday and Tuesday courtesy of McDonald's.
Leaving aside anything made with powdered eggs (which don’t really count as eggs at all in my book), I’ve never met an egg dish I didn’t like. But at the tippy top of my list of favorites is the edible magic trick known as the souffléd omelet.
The local non-profit Healthy You Network will bring together a medical doctor, a nutritionist/dietician, a psychologist and a chiropractor to speak about various aspects of diet and plant-based nutrition during a two-day symposium scheduled for the weekend of May 3 and 4 at the Berger Center…
I’ve always been a big fan of eggplant Parmesan. There are a bunch of ways to make this classic Italian dish, but I’m partial to what you might call the full-fat version: thick slices of breaded eggplant that are sauteed, then baked until creamy, and finally topped with tomato sauce and melt…
When it’s cold outside, I love making soup for supper. Everything goes into a single pot, starting with an aromatic broth and a substantial array of vegetables, then a little bit of protein, and finally a crispy garnish. And when dinner’s over, there’s only that one pot to wash!
Is there a chip dip in the world that isn’t wonderful? No matter what the flavor, at heart most are tubs of sour cream or melted cheese. Few foods are more satisfying.
It’s the same thing every year. We overindulge during the holidays, then make solemn (and quickly abandoned) promises to eat healthier and shed pounds in the new year.
DEAR ABBY: I’m 12 and weigh 204 pounds. I feel really fat and I want to go on a diet, but my mom won’t let me. I’m getting bad grades in gym class and need your help. — SAD GIRL IN NEW HAMPSHIRE
I was a happy little butterball when I was a kid. Sweets were my thing, desserts in particular. And chocolate desserts most of all. The one exception to the rule? My grandmother’s oatmeal cookies.
When I was in high school, my mom and I threw all kinds of dinner parties.