From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Subway cedes top “healthy” chain spot to Chipotle; FDA to require added-sugar info on labels; and a study says soybean oil may be making us fat and diabetic.
Hearty greens like kale, chard and collards are delicious in salads, but you'll want to soften them so they aren't so tough and chewy.
Summer is in full bloom, so your garden should be too. The Kitchen is here with a few easy tips to keep your garden growing and looking lush. We're coming to you with some "Green Thumbs Up" ideas to set your garden on the path to perfect paradise.
There’s tons of nutrition information swirling around out there; how do you know what to believe? Look for these red flags to know when to be a skeptic.
Find out how green vegetables like spinach, Brussels sprouts, kale and Swiss chard rate on the "ANDI" (Aggregate Nutrient Density Index) scale, and how you can eat more of them.
Dig in and grab a handful (or two) of green beans at your next trip to the market. Trim, wash and enjoy with hummus or yogurt dip ---or try one of these delicious recipes.
First up: verdant and pleasingly bitter dandelion greens. Here's what they're like and how to use them today.