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Know your spinach: Find the best of the bunch

Spinach, the meatiest of vegetables, is finally in season. The fleshy leaves of spring spinach are juicy with a potent green serum that’s high in iron and exceptionally rich in chlorophyll, which is a close chemical relative to hemoglobin, the ...

Triple threat: Asparagus, Hollandaise, seafood is pure decadence

Steak Oscar, if you’ve never had the pleasure, is a filet mignon dressed up as a sort of surf ‘n’ turf eggs Benedict, and there are competing theories over which Oscar deserves credit for this brilliance. The two finalists are ...

Making yolks: For best results, fresh eggs need a little care

Freshly laid eggs will elevate any egg-based dish, but the best way to appreciate a quality egg is going to be the simplest. For me, it’s all about the yolk, so I take mine soft-boiled.

Burger beef: ‘Fresh’ sounds best, but there’s nothing wrong with frozen

The fresh-is-best message is an attempt to exploit the kind of people who want to eat healthy at a fast-food restaurant. With a focus on fresh, they can insert the perceived health and quality benefits into that disc of mangled ...

How to find your new favorite condiment, ‘white balsamic’

If you’re like me, you went through a balsamic vinegar phase soon after you “discovered” it. Venturing beyond its traditional habitat in the salad bowl, or drizzled on the occasional strawberry, you poured it on rice, added it to your ...

Face chicory flavor head-on with radicchio

This simple combination pairs the bitterness of the radicchio with the different kind of bitterness of grapefruit, creating a continuum of bitter that has the effect of dulling the flavor’s edge. The olive oil balances the grapefruit’s acid, which results ...

A Parisian feast

During a year spent living out a classic dream, I developed a love/hate relationship with Paris. Yes, its history, fashion, food and scenery stole my heart. But, at the same time, the reality of wading through bureaucratic red tape to ...

Pho: Perfecting the Vietnamese comfort food

If you’ve been living under a rock at the bottom of the ocean for the last decade, you might – might – have missed the ascendency of pho, Vietnam’s internationally beloved comfort food. The steaming meal is both soup and ...

Cocoa pronto: Late-night sweet tooth leads to chocolate hack

This is the time of year when we eat more chocolate than usual. The winter season sets the tone for hot cocoa consumption, and Americans consume 58 million pounds of bittersweet darkness on and around Valentine’s Day — about 5 ...

That’s a wrap: Middling meat becomes succulent in tin foil

We like our meat tender, and we like our meat juicy. And we like it easy to prepare, too. If you’ve got the money for steak, then just don’t overcook it, and you will have soft and juicy, with ease. ...

California stroll: Santa Barbara dining experience lets you shop with the chefs

It’s mid-afternoon as I descend the hill where the glamorous Belmond El Encanto (Spanish for “charmed”) hotel is perched in Santa Barbara, California. Downtown on State Street tents line the area, each selling produce, cheese and wares both familiar and ...

Flash in the Pan: Growing a future through farming in Cuba

Thirteen years ago on New Year’s Day, I arrived in Cuba with a group of students from the University of Montana in tow. We were there on a hard-to-get educational permit. Our goal was to get a handle on the ...

Wheat berries make for hearty winter salads

There’s good reason to get to know wheat berries — they’re crunchy, nutritious, versatile and hold up well in salads, soups and pilafs. They’ll give your lunchtime routine a much-needed jolt.

Fillet of Sole in Monte Carlo

Dinner at Elsa restaurant at the Monte Carlo Beach Hotel is quite the experience. Chef Paolo Sari serves 100-percent organic food that has gained Elsa a Michelin star. Each tasting plate was a masterpiece adorned with edible flowers. To break ...

Cheers for chard! The beautiful, funny-sounding veggie is packed with nutrition

Terrific in frittatas, soups and gratins, cooked Swiss chard is milder than spinach. You’ll recognize it by its showy good looks: Stem color ranges from white to orange to scarlet; the multicolored bunches marketed as “rainbow chard” are almost too ...

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