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Asian-inspired pickled beets are soaked in ginger-charged vinegar.. Prepare an ice-water bath; set aside. Cover beets with cold water by 2 inches in a large saucepan. Bring to a boil; reduce heat. Simmer beets until tender when ...
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Place onion, celery, carrot, parsley, bay leaves, peppercorns, zest, and wine in a wide shallow saucepan with 6 cups water. Bring to a boil; reduce to a simmer. Cook 20 minutes to allow ...
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Soak bulghur in cold water 10 minutes. Drain in a sieve lined with damp cheesecloth; squeeze out all water. Transfer to a serving bowl; fluff with a fork.. Stir in tomatoes with juice, parsley, and scallions. Add lemon juice, salt, and ...
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Toast almonds in a skillet over medium heat, tossing frequently, until golden and fragrant, about 6 minutes. Let cool completely. Process almonds and shallot in a food processor until a ...
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Make tart shell: Coarsely chop pecans and salt in a food processor. Add dates; pulse until thoroughly combined, 15 to 20 seconds. Add syrup; pulse just until combined and mixture sticks together. Press nut ...
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Slice cucumbers in half lengthwise; trim ends. Cut each half into 3/4-inch pieces.. Scoop out the center of each piece of cucumber with a melon baller, and fill with about 1/2 teaspoon cottage cheese. Garnish with clover sprouts, and ...
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Roughly chop spinach leaves; set aside. Combine milk, peppercorns, bay leaves, and cloves in a small saucepan. Warm over medium heat until hot but not boiling. Remove from heat, cover, and let steep for 30 minutes. Strain into a ...
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Combine flour, cayenne pepper, cumin, coriander, salt, and cardamom in a small bowl. Dip each halved scallop into the flour mixture to coat; set aside.. Place daikon rounds on serving platter. Top each with shredded lettuce; ...
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Quarter, pit, and peel avocado. Process avocado, tofu, juice, honey, and vanilla in a blender until smooth. Add ice; blend until smooth. Divide among 4 glasses. ...
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This breakfast shake derives its deep flavor and color from blackberries, rich in vitamin C, mixed with a few spoonfuls of honey. Ground cardamom provides a counterbalance to the sweetness.. Blend ingredients in a blender ...
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Bring water to a simmer. Immediately remove from heat, and add tea bags. Let steep, uncovered, for 8 minutes. Discard tea bags. Refrigerate tea until cold, about 40 minutes.. Puree tea, tofu, and fruit in a blender until ...
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Chili powder brings a hint of smoky flavor to a taco made with grilled red snapper and a mix of vegetables. Chipotle chili powder is available at penzeys.com.. Mash garlic and salt into a fine paste using ...
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Roasted tomatillos and two types of chiles, packed with vitamin C, are blended into an intensely flavorful sauce.. Place chicken, 1/2 of the onion, the garlic, and 1/4 teaspoon salt in a medium saucepan. Add enough water to ...
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Brush both sides of fish using 1 tablespoon oil. Season with 1/2 teaspoon salt and 1/8 teaspoon pepper.. Rub cut sides of bread with garlic. Brush with remaining oil, and sprinkle with remaining salt and pepper.. Heat a grill ...
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Place the cumin, peppercorns, coriander seed, caraway seeds, and cloves in a dry skillet. Place the skillet over medium heat, moving it to keep seeds from burning, until the seeds are aromatic, about 3 minutes. Transfer the seeds ...
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In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; ...
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Cut 1 orange into wedges (peel intact); set aside. Of the remaining 2 oranges, remove zest of 1 and juice of both; place zest and juice in a glass bowl. Add lemon juice, vinegar, pepper, and mustard; ...
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The gluten-free flours used in this recipe, available at Bob's Red Mill and natural-foods stores, yield delicate results. The cake is best eaten right after it's decorated. To ensure that the layers rise properly ...
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Trim outer layer of fennel bulbs; cut stalks from tops. Roughly chop enough green fronds for about 2 tablespoons; set aside. Using a mandoline or sharp knife, slice bulbs crosswise as thinly as possible. Discard ...
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Preheat oven to 350 degrees. Place artichokes in a large stockpot; cover with water by 3 inches. Halve 4 lemons; squeeze juice into water, and add rinds. Bring to a boil. Cover; cook 20 minutes. Transfer artichokes to a wire ...
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In a small bowl, combine 1 1/2 teaspoons salt, 1 teaspoon pepper, thyme, cumin, red pepper, garlic powder, paprika, cloves, nutmeg, allspice, and light-brown sugar. Set spice mixture aside. . Place 2 chicken ...
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Chicken breasts gain a smoky richness and a little heat from marinating in adobo, a tangy Mexican chile sauce, available at mexgrocer.com.. Puree chiles in adobo sauce and water in a blender until smooth. Pour ...
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Heat grill over medium-high heat. In a small skillet over medium heat, toast peanuts, stirring occasionally, until fragrant and lightly browned, 2 to 3 minutes. Remove from heat. Let cool, then coarsely chop; set aside.. Make ...
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Heat broiler. Place tomatillos, garlic, and serrano chile in a single layer on a rimmed baking sheet, and roast until tomatillos are soft and browned in spots, about 5 minutes. Turn all items; continue cooking until other ...
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In a large saucepan, heat olive oil over medium-high heat. Add onion; saute. Add olives, garlic, jalapeno, lime juice, oregano, and orange zest; cook 1 minute. Add wine; continue cooking until it is reduced by half, 1 1/2 to 2 minutes.. ...
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