Monday, April 21, 2014
     

Food

Wednesday, April 7, 2010
From just oil and herbs to a more pizza like meal focaccia is an endlessly adaptable lunch or dinner option. Regardless of the topping, start with this have-it-your-way focaccia dough then add whatever you desire. (AP Photo/Larry Crowe)

Like pizza and hamburgers, focaccia can be pretty much anything you want it to be. So we've given you a basic dough to get you going. What you do after that is up to you.

Before you pile it on, consider that sometimes simple is best. It is hard to beat a focaccia topped with nothing more than enough olive oil to pool into the little dimples in the dough, coarse salt and a sprinkling of fresh rosemary.

Wednesday, April 7, 2010
AP FILE PHOTO This file photo shows celebrity chef and "Dancing With the Stars" alum Rocco DiSpirito shopping in New York. Chefs have always wanted us to eat something good. Now, it seems they're just as interested in seeing that we eat well.

MIAMI (AP) – Jamie Oliver is using fresh fruit and vegetables to try to win the hearts, or at least the fatty arteries, of a West Virginia city. Rachael Ray is working to reform school lunch. And Paula Deen, queen of Southern-fried goodness, recently taught an auditorium of kids how to cook and eat healthy.

Chefs have always wanted us to eat something good. Now, it seems they're just as interested in seeing that we eat well.

Monday, April 5, 2010

We toss around the term "heart-healthy" a lot, but what does it mean? We are looking at diet recommendations from the American Heart Association, whose mission has been to battle the No. 1 killer of Americans: heart disease.

Here are seven simple steps to follow to keep heart disease at bay:

1. Get Active: Strive for 30 minutes a day of physical activity.

2. Control Cholesterol: Schedule regular cholesterol screenings and eat foods low in cholesterol, low in saturated fat and free of trans fat. Maintaining a healthy weight is also important.

Thursday, April 1, 2010

I love eggs. Whether they're hard-boiled, poached, scrambled, or sunny-side up, I would willingly eat eggs every day. (I don't eat eggs every day, of course. But I would if I could!) Needless to say, Easter is one of my favorite holidays. It's time for spring, chocolate Easter bunnies and hard-boiled eggs.

Thursday, April 1, 2010

They're a special treat at Easter time and any other time, for that matter.

Deviled eggs are a favorite of both of my kids, and we have them more often than any other family around, I'm sure. I've perfected the recipe so that they taste exactly the way my family wants them to taste.

Shari Hiller's

Deviled Eggs

12 large eggs

cup mayonnaise

1 teaspoon yellow mustard

1 tablespoon minced onion

Salt

Pepper

Paprika (or fresh parsley leaves)

Tuesday, March 30, 2010

My first Passover in San Francisco resembled more of a Vegas buffet than a traditional Seder meal.

About 30 people gathered in the rec room of a friend's apartment complex. We each had brought a dish to display on a table that ran the length of the room. There were several varieties of brisket, enough salads to feed an army and side dishes both Passover-friendly and not.

Wednesday, March 24, 2010

It's been a crazy week. Between work and family responsibilities, I've had little time to cook.

On days like this, I rely on fast, easy meals to get through the week. One of our favorite meals is stir-fry. While there is some prep work involved, it takes less than 20 minutes to put together once you turn on the stove. Why order out when you can prepare a healthy, inexpensive meal in the same amount of time it takes to order a pizza?

Beef Stir-Fry

Beef blade steak, approximately lb. per serving

1-2 carrots, peeled and cut into thin strips

Wednesday, March 24, 2010

They've been around for ages and can be found across numerous cultures, but they've only earned their English name in recent times.

As food historians can tell, the term "meatball" is fairly new, most likely created in melting pot America to refer to the classic Italian-American version so often tucked into gooey subs, slathered in red sauce and spooned over noodles, or bobbing in soup.

Wednesday, March 24, 2010

Ask the experts how to build a better meatball, and the answers generally are a pretty underwhelming, "It depends."

It's more than a case of chefs adding their personal touch to recipes. It also depends on which culture they draw their inspiration from.

The meat? Anything from turkey to tofu. The binder? Pureed rice, breadcrumbs, cheese, pulpy potatoes, an egg or two, and cream all can do the trick. Cooking? Fry, bake, braise. Maybe, a combination.

"It's all about personal taste," said Koren Grieveson of Avec restaurant in Chicago. "There is no secret science."

Wednesday, March 17, 2010

By now, you should have a good idea of what you're spending in the grocery store each week. You've probably been tracking your money on a piece of paper, if you've followed my "homework assignment" from the first week.

But if you're household is anything like mine, you've got more on your mind than money. It's time to move beyond paper lists and finding a simple, long-term solution to your grocery budget. The easier it is to stay on track, the more likely you are to follow a budget.