By Joe Satran, Huffington Post Every day, coffee fans in cities from San Diego to Stockholm get a dose of self-satisfaction along with their morning caffeine jolt when they order fancy coffee that tastes great and that they assume is helping the environment. But the recent uptick in coffee connoisseurship hasn’t yet translated into a […]
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By David Lazarus, Los Angeles Times Only five years ago, California enacted a pioneering law that required restaurants to put nutritional information on menus. For the first time, consumers were empowered to make informed decisions about what they ate. So it seems crazy that it’s even a question: Does the law still exist? If you […]
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By Kathryn Reed Eating well and eating healthfully are two completely different things. My tennis team eats well. We bring an array of edibles to each home match to share with our opponents. On Sunday I chose to bring the sweet treat. I had made the brownies the night before, but had not sampled them […]
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By Lenny Bernstein, Washington Post Red wine gets all the good press for the cardiovascular benefits of the flavonoids it contains, but U.S. Department of Agriculture researchers are reporting that one white wine grape has the reds beat when it comes to slowing weight gain and lowering cholesterol, at least in laboratory animals. The researchers […]
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By Kathryn Reed Winter weather, no matter the month, calls for comfort food. Lasagnas and casseroles fall into that category. And because I have a thing for mushrooms, the recipe below had my taste buds and stomach calling for more – and a little too often. I kept finding myself heating up more in the […]
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By Kathryn Reed This was the first time Sue was disappointed the salad was gone. Clearly, I’ll be making more. My only disappointment is that I had not made it sooner. With strawberries being so sweet right now, I’m guessing we’ll be having this salad regularly. I only made a small bowl the first time […]
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By Kathryn Reed For much of my life I had a lemon tree out back. But as a kid you don’t realize what that means. In fact, I didn’t realize the significance of the tree until my parents moved. And by this time I was in my 40s. For decades I took those yellow orbs […]
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By Russ Parsons, Los Angeles Times Strawberries used to be a springtime treat, available for only a few months and treasured. But because we love strawberries so much, growers have turned them into a year-round staple, the parsley of the breakfast plate. Still, at this time of year there is a calling, and if you […]
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By Kathryn Reed Cauliflower used to be one of my least favorite vegetables. But like so many veggies, it’s all about how it is cooked and seasoned. Much like broccoli, cauliflower is usually cut into florets and then cooked. The recipe below cooks the entire head of cauliflower before cutting it into pieces to serve. […]
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By Jillian Berman, Huffington Post In Panera Bread CEO Ron Shaich’s vision of the future, every restaurant could have “a different menu for every person.” Shaich’s chain and others are bringing his vision closer to reality, making it easier for diners to order exactly to their preferences instead of picking from a rigid set of […]
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