Wednesday, January 28, 2015


Wednesday, November 16, 2011
Photo courtesy of SHNS Once Thanksgiving dinner is over, be sure to refrigerate your turkey, stuffing and gravy. Discard anything left out more than two hours.

Nancy Matyas, clinical manager of Nutrition Services for Blue Mountain Health System, will never forget the case of food poisoning she got from mussels at a buffet.

"They were really good, and I was eating a lot of them. The next thing I know, I'm home and sweating and not feeling good at all," she said.

Matyas doesn't want anyone else to suffer from food-borne illness, and so recently shared advice with those who will prepare the upcoming holiday meals.

Thursday, November 3, 2011
Butternut Squash & Apple Soup

Fall is in full swing and every farmers' market and stand is displaying its harvest of squashes. Americans were introduced to winter squashes by native Indians. Pilgrims and early colonists realized how easy they were to grow and how adaptable they were in many recipes.

Acorn, pumpkin, butternut, and Hubbard squashes have a hard, thick rind. The rind protects the squash and keeps it from spoiling for long periods, but makes the job of peeling it a challenge if you want to remove the rind before you cook the squash.

Wednesday, September 28, 2011
This Sept. 8, 2011 photo shows honey-thyme glazed chicken with cider gravy and baby spinach salad in Concord, N.H. This recipe has a sweet autumnal flavor that can be tailored to your region by using a local wildflower honey and a cider made with heirloom apples. (AP Photo/Matthew Mead)

You may not think of Jewish cooking as trendsetting, but truth is it has been focused on seasonal recipes sporting local ingredients since long before farmers markets became the darling of the foodie scene. And the Jewish New Year meal, served at Rosh Hashanah, is a perfect example of this unintended hipness.

Wednesday, August 24, 2011

Serves 4-6

1 pound carrots, peeled, roughly chopped

2 medium white onions, peeled, roughly chopped

2 ribs celery

3 tablespoons minced garlic

3 tablespoons minced ginger

1 russet potato, peeled, roughly chopped

1 tablespoon kosher salt

1 teaspoon freshly ground pepper

2 tablespoons butter

2 tablespoons olive oil

1/2 cup dry white wine

4 cups vegetable or chicken stock

1 can (14 ounces) coconut milk

Wednesday, August 24, 2011
SH11G109COLDSOUP July 14, 2011 Corn, celery leaves and cilantro top a chilled corn vichyssoise. (SHNS photo by Autumn Cruz / The Sacramento Bee)

A cool and tangy serving of gazpacho remains a warm-weather staple, but look around restaurants and you'll find a bounty of chilled soups that highlight the flavors of summer produce.

With a little attention to detail and the right ingredients, these soups can also be a staple of your home kitchen.

At L Wine Lounge in Sacramento, Calif., dip a spoon into chef Ame Harrington's chilled carrot coconut soup and you'll find spicy and sweet flavors, plus a pleasing thickness from a russet potato, and it's mmm-m-m mmm-m-m good in a summer sort of way.

Wednesday, July 27, 2011
This July 18, 2011 photo shows angel food cake in Concord, N.H. Itís light, pairs perfectly with fresh berries and ice cream, and even is low-fat. Itís summerís perfect dessert _ angel food cake. (AP Photo/Matthew Mead)

It's light, pairs perfectly with fresh berries and ice cream, and even is low-fat. It's summer's perfect dessert – angel food cake.

It's also wonderfully easy to make. So to help you sweeten up your summer table, we've given you a master recipe for this egg white-based confection, plus three recipes for different ways to serve it – a tiramisu trifle, grilled and topped with fresh berries, and layered with sorbet for a cool and refreshing torte.

Angel Food Cake

Start to finish: 45 minutes

Makes 1 tube cake (12 servings) or 2 loaf pans

Wednesday, July 27, 2011
This July 6, 2011 photo shows fruit dippers in Concord, N.H. Dippers shown are orchard spice dipper, bottom, chocolate dipper, center, and citrus dipper. Making a dip (or three) to dunk your fruit in can make it a little more enticing, and a lot more fun. (AP Photo/Matthew Mead)

Maybe you need another idea for packing fiber and vitamins into your child's lunch. Or maybe you're looking for a way to convince yourself to eat more fruit. Either way, making a dip (or three) to dunk your fruit in can make it a little more enticing, and a lot more fun.

In constructing a healthful dip for fruit, the main problem lies in the base of the dip. You want something that doesn't pile on the fat or sugar, but still is interesting enough that you want to dunk your apple wedges and strawberries in it.

Wednesday, July 13, 2011
This July 6, 2011 photo shows sweet quesadillas in Concord, N.H. These quesadillas are a fun treat for days when something warm and comforting is called for. (AP Photo/Matthew Mead)

Sometimes peanut butter and crackers or a piece of fruit just isn't enough for the kids after a long day of summer fun. To keep snacking interesting, try one of these simple recipes.

The peanut butter and jelly cubes need time to set up, so be sure to start them well in advance. The blueberry blendies are a quick, healthy frozen beverage that appeals to both kids and adults; it's sort of like a drinkable soft-serve ice cream. Sweet quesadillas are a fun treat for days when something warm and comforting is called for.

Wednesday, July 13, 2011
AP PHOTO When kids assemble their own lunch, like this parfait, they can use healthier ingredients you and your kids love, like berries, cereal or granola. You also can include a wider variety of ingredients than the typical box includes, and have it assembled in little time.

Kids love the chance to assemble their own lunches.

Not the night before, mind you. They're quite happy to leave the packing of lunch to you. We're talking about when they eat it. Present them with a variety of agreeable ingredients, and the little ones have a blast assembling their own sandwiches, pizzas, fajitas and other kid-friendly creations.

It's part of the reason those boxed lunches available at the grocer are so popular. But there's no reason you need to pay a premium for those, or be a slave to their questionable quality.

Wednesday, July 13, 2011

Want to bake like a pro? Here are tips from Food Network's Anne Burrell to help you achieve better results:

1. Measure up. Use a liquid measuring cup for liquids and a dry measure for flour, sugar and other dry ingredients. Baking is all about precision.

2. Preheat your oven. This the No. 1 step in every baking recipe and the No. 1 step that everybody skips. You can't overestimate the importance of preheating the oven.