Food

Winter comfort food
By Erin Carson
January 27, 2012 - 4:14pm
In the first edition of Green Sprouts' G-Fit series, Erin Carson highlights some comfort food favorites with modifications to make them easy on your figure without losing the taste.

In 20-degree weather, the last thing anyone wants to eat is a cold, tasteless celery stick, no matter how healthy a snack it may be. It’s winter. Time to bulk up, right? It’s not like anyone will notice under your ankle-length, down-stuffed, fur-lined, abominable snowman-resistant jacket.

But, before you resign yourself to a season of warming your hands over pizza boxes and endless orders of Wings, here are a few easy ideas to keep you healthy and warm.

What we're reading: March 30
By Mary Cappabianca
March 30, 2011 - 12:33pm
A round-up of food-related articles and recipes we're digging into today.

What we're reading

French Chefs and their Houses

(The Selby) Cool apartment, pictures of food, Parisian lifestyle. This is what dreams are made of.

Ex-Microsoft Guy now Makes Food

Carrot Cupcakes
By Mary Cappabianca
March 28, 2011 - 3:42pm
A perennial favorite, carrot cupcakes with cream cheese icing are delicious and nutritious- that's what the carrot's for, right?

Carrot cake in adorable cupcake form. Enough said.

 

1/2 cup light brown sugar

3/4 cup vegetable oil

2 eggs

1 1/2 cups flour

3/4 teaspoon baking soda

1 teaspoon cinnamon

pinch of salt

zest of 1/2 lemon

zest of 1/2 orange

2 medium carrots, grated

1/2 cup raisins

 

1/2 cup cream cheese (1/2 a package)

1 2/3 cups powdered sugar

2 teaspoons lime juice

 

1. Preheat oven to 400 degrees F.

What we're reading: March 23
By Mary Cappabianca
March 23, 2011 - 12:54pm
A round-up of food-related articles and recipes we're digging into today.

What we're reading

Veggie Burgers

(New York Times) As a vegetarian, I'm excited for veggie burgers to get a chance to shine. Word of caution: the veggie burgers in the slideshow do not look appetizing, even to a five-year veg. So, view at your own risk.

Tops Turns Orange

What we're reading: March 9
By Mary Cappabianca
March 9, 2011 - 6:10am
A round-up of food-related articles and recipes we're digging into today.

What we're reading

Tour de Gall

(Vanity Fair) Glamourous celebrities and stunning food in the City of Light. Voyeuristic Vanity Fair writing at its best, but this time about a restaurant.

In-N-Out Super Secret Menu

Snickerdoodles
By Mary Cappabianca
March 7, 2011 - 12:06pm
You'll feel like a master host(ess) who can whip these up within ten minutes of your guests' impromptu arrival.

Snickerdoodles aren't the fanciest cookie, but they are among the tastiest and easiest. It's almost embarassing how many times I've invited over friends, realized I had no food, and thrown these together. If your guests are anything like mine, they'll be excited to help you roll the cookies in sugar and cinnamon and pop them in the oven.

 

Snickerdoodles

1 2/3 cups flour

1/2 teaspoon ground cinnamon

1/4 teaspoon ground ginger

3/4 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, room temperature

What we're reading: March 2
By Mary Cappabianca
March 2, 2011 - 5:01pm
A round-up of food-related articles and recipes we're digging into today.

What we're reading:

The Mutato Archive

(Edible Geography) You know that joy at finding a freak misshapen strawberry? This produce movement in Berlin takes it to a whole new level. Read this article about European Union agricultural standards (more interesting than it sounds), or just view the freaky fruits at artist Uli Westphal's website.

Cheese Crackers
By Mary Cappabianca
February 28, 2011 - 9:20pm
These are the best snack to eat with anything. Cheesy, buttery, flaky... need we say more?

"Cheese-Its on crack" is how my friend recently described these amazing crackers. This recipe makes a huge batch, but I promise that you and your friends will quickly eat them all!

Cheese Crackers

1 cup butter, room temperature, chopped

2 cups cheddar cheese, grated

1/4 cup parmesan cheese

2 1/4 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon red pepper flakes

4 teaspoons lemon juice

What we're reading: February 24
By Meredith Popolo
February 24, 2011 - 11:11am
A round-up of food-related articles and recipes we're digging into today.

What We’re Reading:

 

Should You Trust Your Waiter?

(NY Post) The New York Post investigates the lies that waiters tell patrons. Whether they fib to push the most expensive menu item or a dish the kitchen wants to shove down your throat, waiters often make the decision for you.

 

Gettin' Chicky With It

Chickpea and Pasta Soup
By Mary Cappabianca
February 23, 2011 - 8:08pm
Take a breather today and make a hearty vegetarian soup.

I'm glad Kathleen decided we should make bean soups this week! Some of my friends laugh at me for making my own soup instead of just opening a can. But making a pot of soup in 30 minutes makes me feel great about myself, and you can eat as many servings as you want without any guilt- you deserve it!

 

1 Tablespoon unsalted butter

1 teaspoon olive oil

1 medium onion, roughly chopped

1/2 teaspoon dried oregano (optional spices: one dash ground mustard, two dashes coriander)