March-April 2015

Doro Wot

March 2, 2015 Cordialis Msora-Kasago

Popular in the East African country of Ethiopia, doro wot is a dish with a wonderful blend of peppers and aromatic spices. Although ground spices can be used, the whole spices present a much more

March-April 2015

Honey-Harissa Roasted Carrots

March 2, 2015 Marisa Moore

With a complex flavor that delivers the heat, harissa is a North African hot chile paste that transforms carrots into an adventurous side dish. Carrots are massaged with a sweet and spicy honey-harissa, then roasted to tender perfection. Because it is difficult

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

DIY Kitchen: Simple Sausage

December 29, 2014 Sara Haas

Sausage making, a technique that dates at least to the 8th century B.C., was invented as a way to preserve and make use of underutilized cuts of meat and offal. Over time and with the

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January-February 2015

DIY Kitchen: Sausage Step-by-Step

December 29, 2014 Sara Haas

Step 1 Before you begin (try this recipe for Fresh Chicken and Apple Sausage), rinse the inside and outside of the casings with cold tap water then place in a bowl filled with cold water. Cover

November-December 2014

4 Rootsy Recipes

October 27, 2014 Alexandra Caspero

Parsnip Soufflé Developed by Carlene Thomas, RDN, LD Ingredients Parsnip Purée 1 cup pureed parsnip 1½ tablespoon olive oil 2 large parsnips ⅛ cup + 1 tablespoon vegetable or chicken stock Salt and pepper to taste Soufflé 3 tablespoons

November-December 2014

Get Saucy Series: How Sweet It Is

October 27, 2014 Jill Melton

A scoop of ice cream is just that — but get out the chocolate sauce, and it’s a sundae! With a jar of homemade caramel or chocolate sauce in the fridge, all seems right with

September-October 2014

4 Kid-Friendly Recipes

August 26, 2014 Food & Nutrition Magazine

Carrot and Raisin Pancakes Recipe by Tram Le, MS, RD Ingredients ½ cup matchstick-cut carrots 1 teaspoon water 2 tablespoons raisins 1 teaspoon brown sugar 1 tablespoon unsalted butter, melted and cooled 1 cup milk

September-October 2014

Get Saucy Series: Ruby Red Sauces

August 26, 2014 Jill Melton

Summer is winding down, and September at the farmers market is marked with mountains of juicy tomatoes, meaty, sweet bell peppers and spicy chili peppers. Capturing and concentrating their flavors in sauces is an easy

July-August 2014

Get Saucy Series: Green Herb Sauces

June 30, 2014 Jill Melton

Bright, fresh green herbs awaken our senses after a delicate spring. Grassy licorice basil, bright cilantro, earthy thyme, chives, mint and arugula all simply sing in beautiful herb sauces. Unlike many classic sauces that require

May-June 2014

Get Saucy Series: Excellent Egg Sauces

May 5, 2014 Jill Melton

Scrambled eggs may be the simplest of dishes to make, but that belies the alchemy the egg possesses when whisked into a frenzy with fat to create an emulsion. That’s the versatility of the egg.

May-June 2014

Ginger-Teriyaki BBQ Chicken Meatballs

May 5, 2014 Brittany Chin Jones

Ingredients Meatballs 2 pounds 98-percent fat-free ground chicken 1 egg 1 tablespoon fresh ground ginger (or ginger paste) 1 teaspoon garlic powder Ground pepper Olive oil spray Sauce 1 6-ounce can tomato paste 1/2 cup

May-June 2014

Spicy Chimichurri Rub

Ingredients 3 tablespoons dried oregano 3 tablespoons dried parsley 2 tablespoons crushed red pepper flakes 1 tablespoon smoked paprika 1/2 tablespoon garlic powder 1/4 teaspoon cayenne pepper 2 tablespoons kosher salt 1/2 teaspoon freshly ground

May-June 2014

Lamb Burgers

May 5, 2014 Jill Melton

Ingredients 1⁄3 cup pine nuts 1 pound ground lamb 1 egg 1⁄3 cup raisins 1/2 teaspoon ground cumin 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 4 ciabatta rolls Fresh arugula Feta yogurt

May-June 2014

Roasted Red Pepper Peri-Peri Marinade

Ingredients 1 large red bell pepper 1 1/2 teaspoons olive oil 6 cloves garlic 2 tablespoons sun-dried tomatoes, chopped 1 teaspoon peri-peri* spice, ground (use less for milder flavor) 1 tablespoon fresh oregano, stems removed