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For Memorial Day weekend, America’s cooks share favorite recipes in ‘Barbecue Nation’ (video)
Posted on Tue. May 22, 2012, 3:15pm
Memorial Day weekend means it’s time to get fired up for the smoky flavor of food cooked outdoors. A gourmet meal prepared in your backyard or on your deck is still an affordable luxury. Read Story
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Flageolet Bean Salad might become a picnic regular
Tue. May 22, 2012, 3:01pm
There are many varieties of beans, and I’ve been on a trek to discover them all, especially heirloom ones. I recently discovered French flageolet beans and loved them right away. The unique feature of these beans, besides their pale green color, is that they keep their shape very well after cooking and, if soaked overnight, cook up quickly — in about 30 minutes. Their firm texture makes them perfect for this French-style bean salad. Read Story
Bacon lovers, you need a fork for this BLT
Tue. May 22, 2012, 3:01pm
While I do not eat bacon often, I happily enjoy it every once in a while with a stack of pancakes or in a Cobb salad. Unfortunately, a recent study from the Harvard School of Public Health found that eating red meat can lead to increased risk of cancer and heart disease. Processed meats such as bacon, in particular, were called out in the study for their high levels of saturated fat, sodium and nitrites. Read Story
Bye-bye mayo, hello yogurt for this potato salad
Tue. May 22, 2012, 3:06pm
No American summer barbecue is complete without a creamy and rich potato salad. Except you also know just how unhealthy a potato salad smothered in mayonnaise can be. The good news is that you can enjoy a great potato salad without sacrificing your commitment to healthy eating. Read Story
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- NATURE CALENDAR: Stroll Stratford shore, HazWaste Central opens, walk Westwoods in Guilford
- GARDEN CALENDAR: Less lawn, more meadow talk in North Branford
- ANN DeMATTEO: Pardon Dr. Feuerstein if he gets theatrical over Little Wonder (video)
- JEAN CHERNI: The incredible shrinking swimsuit and other seasonal tales
- Legacy of Toad’s Place grows with Quinnipiac students’ documentary (video)
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