January-February 2015

Roasted Chickpea Trio

March 2, 2015 Maria Tadic, RD

Roasted chickpeas make for a snack that’s high in protein and fiber. Try it these three ways: Sweet and Spicy, Ginger-Sesame and Brown Sugar and Nutmeg. Ginger Sesame Roasted Chickpeas Ingredients 2 cans (15½ ounces

January-February 2015

Roast a Chicken in 3 Easy Steps

December 29, 2014 Anne Danahy

Product Reviewed Sur La Table Dual Sensing Probe Thermometer Like most registered dietitians, I’m a stickler for food safety.  No risk of food borne-illness in this house!  Not only do I like my meat safely

January-February 2015

The Dynamics of Ceramic

December 29, 2014 Emily Cooper

Product Reviewed Velata Ceramic Chef’s Knife As the days get shorter and the nights cooler, my dinners transforms from a cornucopia of fresh garden tomatoes and cucumbers to a menu of soups and stews. Packed with

January-February 2015

How Maple Syrup Goes from Tap to Table

December 29, 2014 Kitty Broihier

The Abenaki Native American tribe in New England has a story to tell about maple syrup. Long ago, the Great Spirit gave the Abenaki people an abundance of food. One of the Great Spirit’s biggest

January-February 2015

Maple Syrup Makes the Grade

December 29, 2014 Food & Nutrition Magazine

Contrary to popular belief, syrup grades do not suggest superiority — merely different attributes. The United States and Canada use different terms for national maple syrup grades, and some states, such as Vermont and New

January-February 2015

Co-Op Comeback: What the New Co-Ops Do Different

December 29, 2014 Monica Reinagel

With approximately 300 food co-ops in the U.S. today, cooperative grocers represent fewer than 1 percent of American grocery stores. But food co-ops — which are owned and directed by customers rather than corporations —