Articles by Sara Haas

At restaurants around the world, no leftover “scrap” of food is ever carelessly tossed in the trash. Chefs know chicken bones, mushroom stems and fennel fronds can be used to make delicious stock. The process

There’s a reason why pasta salad can be found in almost every grocery store. Popular with everyone from kids to adults, a good pasta salad is a true crowd pleaser. The beauty of it is

“Salmon is quickly pan-seared and cooked to flaky perfection then garnished with a no-fuss sauce made with horseradish, lemon and Greek yogurt.” It’s just you and the salmon. “I’ve got this,“ you somewhat reassuringly say to yourself,

Americans love tacos. And if it’s taco night, you can be sure there will be plenty of fried corn taco shells ready to be filled with seasoned ground beef, sour cream, salsa, shredded cheese, iceberg

For years, I have been misinformed about shortcakes. When I was little, I was under the impression they were those little, round sponge-cake things you could find at the grocery store. Every summer, without fail,

It’s dinner time and you’ve settled on pulling out the bagged lettuce and topping it with a drizzle of jarred salad dressing. While there’s nothing particularly wrong with that salad, it could be so much

“Not overly sweet, this quinoa dessert gets its flavor from being cooked in almond milk and light coconut milk that are infused with lemongrass.” Sometimes you just want something different. That’s the inspiration behind this

What’s cuter than a bite-sized version of a food that is typically big? Maybe it’s the registered dietitian nutritionist in me, but I think “mini-sized food” is fun. There is no better example of this

I’ll admit it, after reading the ingredient list and the instructions for how to make an angel food cake, I wondered, “Why would anyone want to go through with this?” Making angel food cake sounds

I never had hummus as a kid. My childhood apparently predated the hummus invasion. If it had been around, though, I’m pretty sure I would’ve laughed at the name and likely balked at trying any

It’s frustrating to watch that avocado you just bought rot before your eyes. No one likes spending money on food only to watch it spoil and have to be thrown away. From splashing lemon juice

Are you one of those people who thinks pork tenderloin is just too fancy to serve at home? Or are you stuck in a pork chop rut? Break out of your comfort zone and try

In October, they beckon us to carve them in celebration of Halloween, while the pumpkins of November and December inspire us to make a holiday pumpkin pie.

“Aromatic ingredients create a sophisticated flavor in this pork loin recipe, and with a simple trussing technique it’s evenly cooked to perfection.” Looking to add flavor to an otherwise ho-hum cut of meat? Search no

“Braised in red wine and rich beef broth, this tender brisket gets an even more robust flavor from a rub made with thyme, garlic and mustard powder.” I am kind of a poultry girl when

“Like apple pie, but with a rustic touch. Apples are tossed with cinnamon and sugar, topped with walnut streusel then baked in a free-form pie crust until golden.” Pies are beautiful, but I would argue

“Canned tomatoes are roasted and transformed into a rich, flavorful soup then garnished with a simple homemade basil-infused olive oil.” It’s simple to pick up one of the many cans of soup that line the

“I don’t like fish!” That’s the decree I hear from so many people I’ve encountered during my years as a dietitian. It’s always disheartening too, as I know- their distaste for fish may not entirely