Saturday, August 23, 2014


Monday, April 19, 2010

My husband and I spent our weekend getting the garden ready for spring and planting our spring vegetables loose-leaf lettuce, snap peas and shelled peas.

While we were digging straight little rows for our springtime treats, we started talking about what living in the "country" means to us and what the typical family does in Mahoning Township.

We're not the only family with a garden every family within sight of our home has a vegetable garden. But it's a lot of work to grow your food. Why do we bother when there are several grocery stores within a 10-minute drive?

Wednesday, April 14, 2010

The best meal for anyone worried about cholesterol is a meal low in saturated fat and abundant in fruits and vegetables.

And although there are no magic bullets beyond that healthy prescription, certain foods have been shown to give cholesterol levels an extra nudge in the right direction.

Weave some of these whole foods, all pinpointed by research as cholesterol-friendly, into your daily diet.


Wednesday, April 14, 2010

Fish tacos certainly sound like a healthful meal. After all, experts encourage us to eat fish at least twice a week.

And when you add a fresh tomato or fruit salsa, the dish seems downright virtuous.

That is, except for that whole deep-frying thing.

But you don't need a fryer to get the satisfying crunch. There are several tricks for crafting crisp fish (or meats and vegetables, for that matter) that involve only a fraction of the fat needed to fry.

"Oven frying" is a great technique that can be used for getting crispy deep-fried results without all the fat.

Wednesday, April 7, 2010

The first time I walked into a wholesale store, I was blown away by the sheer quantity of items on the shelves. Stacks of 24-pack paper towels and 500-count paper plates lined one aisle. In the food section, you could buy "twin" family-pack jars of ketchup and jelly. Local grocery stores also offer lots of bulk buys. And in most cases, buying in bulk can mean less less cost per unit, less packaging waste, and less trips to the store.

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



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.