“I love comfort food so it’s all about making comforting dishes like spaghetti and meatballs but using turkey because it’s a leaner meat, and adding spinach,” Mowry tells Yahoo Style. “For me, it’s about keeping my comfort foods but making healthier alternatives.”
Tia Mowry, half of the title duo of the ’90s sitcom “Sister, Sister,” opens up on her journey to healthier living and discusses her “Whole New You” cookbook.
We didn’t always like eating our veggies. When someone puts a huge plate of plain steamed broccoli in front of you as a kid, it’s no wonder you suddenly decide it’s your least favorite food for years to come. But, now that we’re old enough make our own dinners (and no one is making us sit at the table until we finish our peas), we’ve figured out some tips and tricks to make eating our vegetables something we actually want to do. (And no, this post wasn’t surreptitiously sponsored by all of our parents.)
By Hilary Sheinbaum Traditional Cuban sandwiches, step aside. There’s a menu of new Chino-Latino dishes – and a new chef – in town. At Asia de Cuba New York, Cuban native Luis Pous has been named Executive Chef, and he’s bringing a unique perspective to the plates at the restaurant that reopened in March. Some of the chef’s favorite things to cook are Cuban favorites like yucca dumplings, roasted pig and raw fish – ceviche style (recipe below).
Some things just shouldn’t hit your favorite hot skillet—you’ll ruin the seasoning, the dish, or both. (PHOTOGRAPH BY SAWAYASU TSUJI/GETTY)
I was so excited to receive a copy of Purely Elizabeth’s new cookbook, aptly named “eat purely.” I’ve long been a fan of Elizabeth’s granolas and oatmeals packed with goodies like organic puffed amaranth, organic quinoa flakes, organic millet flakes, chia seeds, and more – and often stuff them in my bag during last minute travels. This recipe makes about 30 cookies but you can easily half it! INGREDIENTS 1 cup Purely Elizabeth Ancient Grain Original Oatmeal 1 cup almond flour ¾ cup millet flour ½ cup olive oil ¼ cup maple syrup ½ cup coconut sugar 3 tablespoons chia seeds ½ tsp Himalayan sea salt raspberry chia jam 1 cup frozen raspberries Chia seeds maple syrup METHOD For the chia jam: Warm the raspberries or let defrost to room temperature. Use the back of a fork to mash together with about a tablespoon of chia seeds and sweetener to taste. Set aside for a few minutes until the chia seeds begin to expand.
We hate when we get halfway through a recipe and realize we have no fucking clue what it actually means to sauté onions, blanch veggies, or bring something to a “rolling” boil. The thing is, industry food terms and cookbook jargon often sound a lot scarier than they actually are.
Food television is more scripted and predictable than ever, but the vivacious spirit of Julia Child — known just as much for her show-stopping beef bourguignon as her kitchen flubs — lives on in the funny, perfectly imperfect cooking shows of YouTube. Not even Julia would have seen this coming. Above, we break down our favorite shows, from cutesy Nerdy Nummies to booze-fueled Drunk Kitchen to bro-centric Epic Meal Time. We’re not sure Julia would always be a fan, but millions of subscribers prove that the future of food programming is likely on the Internet.
For fit foodies, a balanced diet means eating foods that both taste great and are good for you. This hand-crafted crock pot not only adds some rustic flair to your kitchen, it also uses anaerobic respiration to take your healthy snacks to the next level. You can enjoy fermented foods on their own, or use them to spice up other dishes.
“Wake up and smell the coffee” hardly says enough about the psychic comforts of familiar food scents. Stronger and more complex are my recollections of getting home from school on cold, drab, winter Friday afternoons and sniffing the golden sunlit scent of chicken soup aromatic with dill, parsnip, carrots, leeks, and celery root prepared for the weekly shabbot (or sabbath) dinner.
Izy Hossack from Top with Cinnamon shows us how to prepare a three-course meal–using only a cast-iron skillet and a camping stove.
When I worked as a server at a popular Manhattan wine bar, the coolest kitchen trick I picked up from the place was hanging from the ceiling.
Although we love rolling up our sleeves and embarking on an ambitious cooking project now and then, most days we’re scrambling for an extra hour as we whip together dinner. Thankfully, having these tricks up our sleeves makes quick work of breakfast, lunch, and dinner.
“Those who had a small taste of a desired food and then distracted themselves with a phone call or other task for 15 minutes felt satiated and didn’t feel the need to indulge more.”
As a gardener, I’m solidly in the learning phase. This year, I planted with the modest goal of avoiding the heartbreaks of years past.
Eggs and nuts are major players in a vegetarian diet, but there’s one food in particular that packs the protein, fiber, versatility and can cost less than a dollar per serving. We’re talking beans—kidney beans, white beans or fresh beans—all far cooler now than they were when in that old middle school rhyme.
Get this: Certain nutrients are enhanced during the cooking process while other nutrients actually break down heated—depending on the vegetable. Broccoli Best When Eaten: Raw Heat damages one of broccoli’s enzymes, myrosinase, which is important because it contributes to the formation of sulforaphane. Research suggests that sulforaphane not only kills precancerous cells and blocks them from multiplying, but also reduces the risk of stomach ulcers and stomach cancer.
Does dinner usually involve swinging by the drive-thru, calling the neighborhood Chinese takeout joint, or popping a sad frozen meal in the microwave? Don’t freshly prepared vegetables and meat, prepared in your own kitchen, sound so much better?