A fresh Persian salad. by FoodIFancy on Friday, January 11, 2013
Shirazy Salada
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Low-Fat Recipes: Almost No Fat Banana Bread
4.41 / 5 Stars | 604 Reviews
by Allison
“Applesauce, not fat, provides the moisture in this tender banana bread.”
Downton Abbey’s Mrs. Patmore: On Food, Cooking, and Pretending to Cook — LA Weekly
Downton Abbey fans need no introduction to Mrs. Patmore, the puffing, no-nonsense cook with a heart of gold. LA Weekly recently sat down with Lesley Nicol, the British actress who plays Mrs. Patmore, to get a little behind-the-scenes look at her cooking life, in real life and on the show: More
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Volunteer With Cooking Classes — Reader Resolutions 2013
Freezer Power! Best Ingredients for Quick, Healthy Weeknight Meals — Eating Well
Discovering the fridge is empty right when hunger pangs hit is the downfall of many good plans for healthy meals. Knowing you have a few basic ingredients tucked away in the freezer for these moments helps curb the impulse to reach for the take-out menu. Eating Well shares their freezer essentials. More
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The Lady’s Fingers
by HotShitKitchen on Thursday, January 10, 2013
Low-Fat Recipes: Adrienne’s Cucumber Salad
4.51 / 5 Stars | 640 Reviews
by JSCHMAND
“A cool delicious cucumber salad marinated with a sweet vinegar mixture and flavored with dill.”
Recipe: Quinoa and Black Bean Salad with Orange-Coriander Dressing — Recipes from The Kitchn
Quinoa and black beans are pillars of our pantry. In summer we toss them into a satisfying, protein-packed salad with ripe tomatoes. In winter, however, we replace the tomatoes with something just as refreshing yet more seasonally appropriate: vibrant, juicy oranges. More
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Cook More Whole Foods Daily For My Family — Reader Resolutions 2013
Name: Cheerful Face
City: Houghton
Resolution: To Cook More Whole Foods Daily For My Family!
Here’s what Cheerful Face says about her goal… More
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How To Make Healthier Tortilla Chips in the Oven — Cooking Lessons from The Kitchn
Lately, I’ve gotten into the habit of making my own corn chips, a process that has proved to be deeply satisfying on so many levels. First, and most importantly, the end result is absolutely superior to the commercial brands in both taste and texture. I bake my chips with just the thinnest coating of oil, so the resulting chip bakes up satisfyingly crisp with a very slight chew and not at all greasy. The corn comes through strong and clear, not at all like the salt-lick flavor of most commercial chips. Here’s a step-by-step guide to making these lighter, healthier chips at home. More
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