My mom was a wannabe urban farmer long before it was cool. Living in the city limits didn’t stop us from growing our own veggies in a backyard garden that flanked a huge handmade chicken coop, where we raised hens for eggs.
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By Melissa D’Arabian The Associated Press
White bean soup with garlic is a classic comfort dish in the Mediterranean region.
I mentioned to my husband recently that I had mastered an oven-baked chicken tender recipe, and his response was a little underwhelming; dismissive even. It sounded like a healthier version of a restaurant kid’s meal, and frankly, he wasn’t interested.
The produce aisle is a healthy budget cook’s best place to start a supermarket shopping trip.
Canned beans are fantastic convenience food. For a little over a buck, you can stock your pantry with a shelf-stable protein source that works in main dishes or in side dishes.
I am a morning person (by choice, not nature, but that’s a story for another time) and breakfast is my favourite meal of the day.
The weather we’ve been having this winter has me craving some stick-to-your ribs comfort food. Since I grew up in Tucson, Arizona, comfort food was always something Mexican or southwestern, involving tortillas, rice, beans, cheese and a tasty sauce to drown it all in. Which is a long way of saying: enchiladas are pretty much my dream food.
Like many families, we try to minimize the amount of processed sugar we eat. But, it is lurking everywhere, and we are eating far more processed sugar than our grandparents did. How to combat this trend that seems to have sneaked up on us?
Starchy sides are a mainstay of the classic American dinner. It’s easy to get complacent and rely on a trusty, if unimaginative, rotation of mealtime regulars: rice, potatoes, noodles.
Balancing healthy eating with a crazy weeknight schedule is tricky for everyone. We all have competing priorities that chip away at our days: kids, careers, school, home, family obligations all take time and energy. And next thing we know, it’s 6 p.m. and we haven’t given any thought to dinner. What we do next is key.