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Sloane Miller lives in the foodie capital of America. Yet, amid all the temptation, she’s had severe food allergies since childhood: tree nuts, salmon, eggplant and many types of fruit. After years of blogging on the topic as a food allergy advocate, Sloane has turned her challenges into a helpful book: Allergic Girl: Adventures in…
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Switch a green salad for a bean salad, beet salad or hundreds of other options. (photo © Sarsmis | iStock Photo). Salad is more than a bowl of dressed greens, served as a first course. Leafy greens make up only one of seven categories in Chef Joyce Goldstein’s book, Mediterranean Fresh: A Compendium of…
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One of the biggest misconceptions in making food choices is that all dietary fat is bad for you. Knowing the healthiest fats for cooking and eating makes food choice easy. There are two types of fat. Unsaturated fat is good for you (it helps lower LDL cholesterol, among other benefits). Saturated fat is bad for…
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Bison is an incredible red meat: sweet, juicy, and very low in fat/cholesterol (lower, in fact, than skinless chicken breast and many fish—see bison nutrition information). Bison meat is available in just about every cut that beef is. After all, cattle and bison are relatives with similar builds. But it’s precisely because there’s so…
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Season and cook steaks and chops likethe experts. Photo courtesy Allen Brothers. Some experts advise not to season steaks and chops prior to cooking, because salt draws out moisture. Instead, they sprinkle the meat with salt when it comes off the fire. Most people season their meat prior to cooking, for flavor and to…
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