Every weeknight, 6 p.m. rolls around, and across America, we scramble to find something to feed our families. Our end-of-day creativity is sapped, and we turn to our core repertoire of recipes that we make over and over.
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By Melissa D’Arabian The Associated Press
The weather is getting colder and we’re tucking into comfort food over in our home. Doing a recipe makeover on a tasty-but-less-than-healthy dish is one of my favourite challenges.
You’ve likely seen persimmon in the grocery store and then shied away from it, not quite sure what to do with it.
Summer may officially be the season of green salads, but wintertime versions have advantages that make them worth exploring.
Make-ahead meals and cooking for the freezer, once relegated to suburban supermoms who had it more together than the rest of us, are now trendy with the healthy-eating crowd.
All four of my daughters love frozen acai bowls because they feel like you’re eating ice cream for breakfast, except healthier. If you haven’t hopped on the acai bowl craze, allow me to update you. Superfood acai berry puree is blended up with fruit ‚Äî usually berries or banana ‚Äî and then served thick, creamy and semi-frozen, topped with granola, fruit, nuts or other goodies.
A chill is finally in the air, which transforms what goes on our table.
Winter squash, hardy greens like kale and chard, cabbage, cauliflower, and sweet potatoes are filling the markets and my recipe-testing table. The colder weather has me craving filling side dishes to go alongside juicy roasts and festive winter meals.
I owe the idea to well-meaning fans, who over the years would approach me to thank me for the genius of making 10-minute-meals. I never had the heart to correct them: I hosted Ten Dollar Dinners. Ten-minute meals, I always mused, would be about a thousand versions of PB&J, which sounded like hard television to pitch my producer. But the idea marinated.
As much as I love a juicy beef burger, I’ve become a little obsessed with creating veggie burgers that step in and satisfy without any meat.
Eating healthy doesn’t mean there isn’t room for occasional treats like Chinese takeout or a drive-thru for our favourite one-of-a-kind cheeseburger. As long as we keep these kinds of meals reserved for true cravings, not convenience, then I can probably keep our healthy eating in check.