TIP OF THE DAY: Polenta For Breakfast, Lunch & Dinner

Polenta, made from ground cornmeal, is a porridge that dates to ancient times. It is gluten free, although not a whole grain*. This traditional Italian cornmeal style originated in Umbria in northern Italy, where it was a simple, hearty peasant food. In the U.S. and U.K., cooked polenta is known as as cornmeal mush. Polenta…
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TIP OF THE DAY: Cast-Iron Cooking & Beef Bacon Hash

[1] Beef and bacon hash for brunch (photo courtesy Lodge Manufacturing). [2] One of Lodge Manufacturing’s three cookbooks devoted to cast-iron cooking (photo courtesy Lodge Manufacturing). [3] A kitchen’s worth of Lodge cast-iron cookware. Photo courtesy Williams-Sonoma.   One of our family’s favorite Sunday brunch recipes was corned beef hash with poached eggs. Mom always…
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TIP OF THE DAY: Bone Broth For Breakfast

[1] A hot, hearty, nutritious breakfast (photo courtesy Good Eggs). [2] You can buy bone broth in multiple or individual serving sizes (photo courtesy Appetite For Health).   Over the last couple of years, bone broth—made from the bones of beef or chicken—has become the nutrition du jour, for lunch, dinner, and for breaks during…
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TIP OF THE DAY: Congee, China’s Favorite Breakfast

Many Asians start their day with a warm bowl of congee. If you’re a fan of Cream Of Rice or Cream of Wheat porridges, you’re a lock to enjoy the rice-based Chinese version. This traditional Chinese dish has evolved from gruel to porridge* to a porridge mixed with bits of protein (chicken, pork, shrimp) and…
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