Primal Kitchen, which sets consumers up to achieve "new heights of wellness and vitality through real-food eating," according to its website, specializes in that whole keto/paleo thing. I'm tempted to try it, if only because it will certainly make me healthy without needing to exercise.
Want to know the key to making a great dip? The key is to keep the flavors bold and the texture somewhat thick.
A Greektown-like Greek restaurant, grocery store and bakery is taking over the high-profile Abuelo's spot at U.S. 30 and Interstate 65 in Merrillville.
Mediterranean diets are known for healthy ingredients like olive oil, fresh vegetables, and lean protein. This halloumi tray bake from passionate home cook Zena Kamgaing (@zenaskitchen) incorporates fresh and dried herbs, garlic, and balsamic vinegar to flavor eggplant, zucchini, peppers, and of course delicious chunks of halloumi cheese.
Olive oil and chickpeas are the stars of this meal — both of which you probably already have on hand. Personally, I’m never without a can of chickpeas in my pantry. There are endless ways to turn them into a meal, from tossing them into salads to smashing them onto toast. But my absolute favorite is perhaps the most overlooked — and that’s braising! It’s easy, it’s hands-off and it’s totally transformative.
Assembling many complementary, yet contrasting, textures and flavors into your salad is key to creating the perfect complex and satisfying dish.
Sarah Stegner, co-executive chef/owner of Prairie Grass Cafe in Northbrook, Illinois and co-founder of Chicago's Green City Market, regularly offers Zoom cooking classes for home cooks and foodies interested in learning some new recipes.
Olives and their oil are cornerstones; go for four to six servings per day (a serving could be 1 teaspoon of olive oil, five olives or one-eighth of an avocado). Olive oil delivers healthy monounsaturated fats and plant compounds called polyphenols.
Consider using it as your go-to for cooking. Olive oil is packed with heart-healthy monounsaturated fats.
A bottle of extra virgin olive oil from Italy or Spain is sure to please. Look for EVOO in cans or dark bottles because this delicate stuff doesn't like light. First cold-pressed is best. I recommend Lucini.
It's fun to play around with a single ingredient in many forms.
The appeal of a chopped salad is that all the ingredients are cut to a uniform size and tossed together, permitting a taste of everything in e…
With all the information concerning food, one of the biggest questions is, “What is the best diet for me?” Some options are restrictive, compl…
It's summer. It's hot. And we still need to make dinner.
There were a lot of highlights on our first camping trip: Great scenery, challenging hikes, a tent that filled with bugs after a tent flap was left open, the Wes Craven-worthy screaming in the dead of night when a spider (allegedly) crawled across someone’s arm. My personal favorite, however, was the pie. I wasn’t sure how good I would be at camping or at cooking over a fire. But when I served up a variation on our favorite cobbler, fireside, at the end of a long day of hiking, the genuine delight I got in return was enough to keep me coming back.
With the unofficial opener of the grilling season past us, we are ready once again to get serious about the practice of dinner — and maybe breakfast, lunch or happy hour — spent in the great and glorious outdoors, either dining alfresco or cooking that way.
A video on the Internet depicts why healthy eating can be a challenge.
Like many others, Terri Sakelaris spent earlier this week hunkered down, avoiding the arctic cold temperatures.
After all the cooking and shopping that the holidays inspire us to do, I'm looking forward to pulling out some easy recipes that use pantry in…