Cooking by Number -- Stuffed Squash

Here on the East Coast, we haven’t had much of a winter. The temps are pretty warm – today’s one of the colder days and we’re in the high 30s – and snow has been in short supply since the freak October 29 snowstorm. Nonetheless, it’s still the perfect season for stuffed winter squash. I

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Roasted Brussels Sprouts

@nutritionjill @davidgrotto @sarahjaneRD @writerunlive Yum on the roasted Brussels sprouts. Try with a drizzle of walnut or hazelnut oil.

Chef Kim O'Donnel Says Eat More Beans in 2012

See USA Today http://usat.ly/yIcW6J and visit www.usdrybeans.com for tips & updates on beans

Cooking by Number – Stir-Fry

One of my sons used to groan when homemade stir-fry was on our dinner menu. After all, Asian cooking is not in our culinary genes, except to order in a Chinese restaurant. But two things helped turn him around – his non-Chinese nutrition professor at Cornell, who cooked a stir-fry in the lecture hall that

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Cooking by Number -- Meatloaf

My kids were about 10 years old before I cooked meatloaf for them. I am not sure what took me so long – maybe memories of overcooked school cafeteria fare scared me off. One of my sons loved the meatloaf so much that he wanted to tell his friends about the gourmet dish his mom

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Cooking By Number – Muffins

Last week, I spoke for a group of nursery school teachers on healthy snacks for preschoolers. When I asked the director whether the kids cooked in school, she mentioned that they made muffins but needed healthier ideas. Hey, who says muffins can’t be healthy? These get their moisture from pureed fruit or veggies. You can

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Cooking by Number -- Bean Soup

With winter on the way — never mind the sneak preview of snow in New York in late October — the weather is perfect for bean soup. By beans, I mean the whole family of legumes, including black beans, white beans, pinto beans, split peas, and lentils. And there’s a lot to love: • Beans

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Cooking by Number -- Main Dish Salads

It’s Thanksgiving week and the official start to the holiday season. What a perfect time to look for ways to get through November and December with your weight and health more or less intact. So I’m kicking off my Monday blog post with Cooking by Number.

Did you ever “paint by number”? You start

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Canning As Therapy -- A Bushel of Peaches, 48 hours

For the past two months, I’ve been pestering my farmer’s market friend Sharon, of Mead Orchards in Tivoli, NY, to sell me a basket of peach seconds. I have fond memories of the crazy weekend I spent a few years back making peach ice cream, jam, and pies in 100 degree heat after buying a

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Check out CuisineArts LLC Cooking Classes

Chef Renee Cohen does an excellent job teaching cooking classes in Mamaroneck, NY. http://www.cuisineartsllc.com/upcoming.html