Food

Ripe tomatoes, plump with the flavor and fragrance of summer, tug heavily on the vine.

Figs are one of those fruits that has such a distinct flavor and texture. These little honey-flavored fruit gems taste sweet and have tiny seeds inside that add a slight crunch.

This quick-cooking, high-protein chicken dish is perfect for any weeknight. Simply cook down cherry tomatoes with a little wine until they burst and become jammy—making a luscious sauce to pair with chicken. A pinch of sugar at the end balances the sauce's acidity.

After a summer full of grilled foods, chilled salads, gazpacho and picnic fare, we happily turn on the oven. On the menu? A time-saving, attractive sheet pan dinner of pork chops and seasonal plums.

I’m not much of a cake person, but there are a few types that I’ll happily have seconds of, including fudgy-rich chocolate cake, muffins (which are basically cupcakes), and Boston cream pie. The latter is a classic dessert consisting of three components: a fluffy sponge cake for its base, pastry cream for the filling, and a shiny coat of chocolate ganache on top. The final result is a simple yet stunning dessert that is rich, moist, and all together not too sweet.

These stuffed Chicago-style hot dogs are filling, crunchy, and each bite is a party of flavors and textures. 

Breakfast may be the least popular meal of the day. Hunger, time, motivation — whatever it is, there is plenty of research that suggests breaking the nightly fast is healthier than skipping it altogether. Still, it can be a challenge! And, let’s face it, American breakfast foods are generally not ideal. We favor foods like processed meats (bacon, sausage), pastries, and high sugar cereals. Though we also welcome better choices, such as fruits, whole grain breads and cereals, the American breakfast is very limited. If you’re ready to improve the quality of your a.m. repast, we’ve got you covered with tools and tips to help you build a better breakfast.

The other day I was speaking with my dear friend and colleague Cynthia Graubart, whose latest cookbook is titled“ Zucchini Love.” We were talking about how there is an overabundance of summer squash in home gardens and farmers markets this time of year. And, of course, how adaptable zucchini is both in savory and sweet recipes. There are so many possibilities: think...

Cilantro and pepitas stand in for traditional pesto ingredients in this easy salad recipe. Serve the salad along with grilled chicken or fish for a healthy dinner that’s ready in less than 30 minutes.

Sweet corn and homegrown tomatoes will pepper our meals for a couple more weeks. We look forward to many things about the fall season. However, back-to-school and long office hours means rushed weeknight dinners with little time to cook or eat.

Strawberry cobbler reminds me of strawberry shortcake, with one very important difference: It’ s easier. Just bake everything together in one dish and skip the individual assembly. When it’ s baked together, the strawberries soften in the syrup that soaks right into tender biscuits baked on top.

French onion dip, a tried-and-true staple at any party, is made with a super-concentrated, dried onion soup base and your favorite tangy, creamy base. The dip originated in the 1950s and has no intention of going anywhere.

There’s a lot of attention surrounding BMI (body mass index) and what has become a controversial debate of whether it should be tossed out as a health measurement. BMI is used as a guide for assessing body weight as a risk factor for health. Basically, weight and height are plugged into the BMI formula to categorize a person as underweight, normal weight, overweight, or obese. The argument against BMI is it measures weight, not fat, which makes it inaccurate, misleading, and it contributes to body shaming. To counter, it can also be a valuable component for health as a screening measurement with years of research and its resulting data surrounding it.

As the Jewish holidays approach, I try to add a new dish to present on my holiday table. This year I decided to develop a recipe that includes plums and would be a welcome end-of-meal sweet for Rosh Hashanah or Yom Kippur. It also would be a beautiful finale to any autumnal meal you might make.

Fresh squeezed lemons blended with sweet berries creates a perfectly refreshing treat.

Labor Day weekend is the perfect excuse to squeeze in as many summer drinks as we can before the weather turns cool and thoughts turn to hot tea. We’re keeping the party simple with a pitcher of cocktails and sweet and salty snacks.

If you love the decadence of cheesecake, but without all the work, it’s time to give no-bake cheesecake a try. 

I never expected that chili crisp would become a part of my personality. A few years ago, I fell in love with this captivating condiment so hard that I even wrote a cookbook about chili crisp, which is basically a love letter to this spicy condiment. After I made chili crisp fried eggs for the first time, my life changed for good.

Eating healthy isn’t always easy. This is why more people are looking for an assist in the form of food tracking applications (apps) that have ballooned with the ubiquitousness of smartphones. One of the most popular features of nutrition-focused digital apps is the ability to record the food you eat and quickly view nutritional information. Dietary guidance, sharing of recipes, and more may also be just a few taps away. Other lifestyle habits, like physical activity and sleep may also be tracked to help with health and weight loss goals.

This delicious side dish has become an annual must-have at my Labor Day weekend barbecue. Its robust flavor comes from the pesto, capers, olives and optional Calabrian peppers. If you can’ t find these peppers, you can use red chile flakes instead.