September 24, 2009

Be conventional when necessary

When it comes to pesticide loads in conventionally grown produce, not all fruits and veggies are equal. Paying a premium for organic produce makes sense for many, but if you can’t—or can’t every time—try compromising on the produce with...

September 18, 2009

Juice up your water

Anyone watching calorie and sugar consumption has learned to be wary of juice: With lots of calories, natural or artificial sugar, and nebulous nutrient content, it’s generally a less wholesome option than a glass of water and a whole fruit. Here’s...

September 15, 2009

Sold on cilantro

Cilantro, or coriander, is used in many cuisines around the world, and its seeds and leaves wield very different flavors (the leaves are more citrusy, the seeds lemony). Often, the large bunches sold at produce counters are more than we can use in a...

September 07, 2009

Go back to the blanch

Blanching is a cooking technique that involves submerging veggies, fruits, and even nuts in small amounts of boiling water for short periods of time—say, up to two minutes. It’s an ideal way to retain foods’ bright color, crisp texture, and...

August 28, 2009

Broil better

Like grilling, broiling meats can produce delicious results, but can also introduce carcinogens. You can minimize risk by trimming cuts of excess fat before cooking, marinating, cooking at lower temperatures, and broiling only thin, lean cuts to...

September 30, 2009

Steam it up

Steaming is a handy and healthy cooking technique, since it’s naturally fat-free and retains nutrients that would otherwise go down the drain with the excess water. Vegetables, fish, and chicken steam best; steam them over 1-2 inches of water in a...

August 18, 2009

Make a marinade

Because they add flavor to meats and veggies, marinades circumvent a need to add “flavor” from carcinogenic charring during grilling. Today, challenge yourself to marinate safely and deliciously with the following tips:

• Marinate in a...
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August 12, 2009

Go on a date

In many parts of the world, dates figure prominently in the cuisine, but they’re only now gaining popularity in the U.S. With hundreds of varieties available, from sugary Medjools to nutty Deglet Noors, dates can be enjoyed in myriad ways: sliced...

August 06, 2009

Advocate for avocados

Oh, the blessed but elusive green orb—is it a fruit or a vegetable? (Answer: It’s botanically a fruit but often plays in cuisine like a veggie.) Full of “good” fats and nutrients, and packed with flavor, it’s a great substitute for butter...

July 31, 2009

Go (green) bananas

Many conventionally grown—and some organic—bananas are gassed artificially with the hormone ethylene to speed ripening, so your best bet for getting ungassed organic bananas may be to buy them when they’re green. (Asking your supplier about sourcing...