From the Magazine Archives - Food & Nutrition Magazine

siggi’s Recipe Development Contest

March 1, 2019 Food & Nutrition Magazine

In celebration of simple ingredients and not a lot of sugar, we are teaming up with siggi’s for a special recipe contest.

Micronutrients: Flouride

March 1, 2019 Kathleen Zelman

An essential mineral for dental health, fluoride has been added to water in the U.S. for more than 70 years. Despite research on its safety and efficacy, fluoridation sparks a heated debate.

My Global Table: Iran

March 1, 2019 Robin Foroutan

Guest editor Robin Foroutan invites readers to take a seat at the table and learn about her culture’s cuisine.

Cutting Boards: The Fundamental Tools for Food Prep

March 1, 2019 Emily Cooper

Wooden slabs have served as a cutting surface for food preparation since the prehistoric ages.

Preparing the iconic Persian rice chelo involves a time-honored cooking method that produces unforgettable flavor. This adaptation incorporates basmati rice and grapeseed oil and uses turmeric instead of saffron.

A Rise in Food Recalls: More Contaminants or a Better Detection Process?

March 1, 2019 Esther Ellis

From 2013 to 2017, the rate of food recalls increased 10 percent. Is contamination increasing or are we getting better at detecting the problems?

Chicken Breasts Stuffed with Walnuts and Swiss Chard

March 1, 2019 Romina Barritta de Defranchi

Bacon-wrapped stuffed chicken gets a healthy makeover with creamy low-fat ricotta cheese and turkey bacon. Served with a salad, this entrée adds decadence to any weeknight dinner.

Skillet Chicken Thighs with Lemon Butter Sauce

March 1, 2019 Mary Ellen Phipps

A cast-iron skillet gives chicken thighs a crisp texture, and homemade lemon butter sauce adds extra flavor.