Story Behind the Story -- Nick Coleman

Olive oil biscotti

Anyone following nutrition news over the past few years knows that fat no longer is the bad guy that it was in the 80s and 90s. Apart from the fact that eating a low fat diet made Americans fatter, not slimmer, it turns out that various types of fat don’t harm the body the

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Story Behind the Story -- Alfonso Cano

tortilla 5

In the course of my work as a food and nutrition journalist, I interview dozens of interesting people with stories that go far beyond what I can capture in short quote. So I am bringing them to life on my blog, where I give them a chance to talk about themselves, their heritage, and their

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Humming About Hummus

Wow, not that many years ago, most people hadn’t heard of hummus, let alone ever tried it. Thanks to companies like Sabra, Tribe, and Athenos, hummus has become ubiquitous in the supermarket. In fact, an article in the Wall Street Journal on April 29, 2013 says that the growing popularity of hummus is creating a

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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.

Tonight's Drink - Grapefruit Gingermargarita

This yummy drink was made with an odd combination of ingredients that I happened to have in the kitchen. My friend Jill and I rated these among the best margaritas ever.

3 ounces tequila 1/2 ounce Cointreau (the company my grandfather worked at) 1/2 ounce Morris Kitchen Ginger Syrup 2 or 3 Key limes, cut

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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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Tonight's Drink -- The Alabazam

Our goal was to make a drink with bitters, which we found when repacking my collection of miniature liquor bottles. With tonight’s drink, we killed the Cointreau, which we used instead of the curacao in the original recipe. This is a great-tasting drink but a bit too summery for a cool December night.

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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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