Analyze This: Nutrition Data Recipe Feature If you have a recipe that you've followed for years but are not quite sure how it stacks up nutritionally or calorically, then I have an answer to your query — or at least a website for you to check out. One of my FitSugar's favorite healthy eating sites, Nutrition Data, just created a new feature for analyzing recipes.
I had a full serving of education on my proverbial plate at Slow Food Nation this past weekend. Yesterday I tested your knowledge about the festival itself, and now I've got some more questions about what I learned. How much do you know about Slow Food? Take my quiz to find out.
With the end of Summer looming like a dark fog in the distance, I've taken to eating as much seasonal produce as I can. Topped with Summer squash, zucchini, and tomatoes, this tart is a perfect use of September's bounty.
The vegetables are roasted in the oven before being covered with puff pastry. Once the pastry is cooked, the tart is inverted, making for a fun presentation. To make the most of the warm weather while it lasts, read more
Recently I read an interesting article in 7x7 magazine about the pleasures of dive bars. It got me thinking about dive-bar food. You don't have to admit that you frequent dive bars, but 'fess up: What is your favorite dive bar snack?
A delightful alternative to the classic caprese salad, these skewers are bite-sized pieces of heaven. The recipe couldn't be easier, and the simplicity highlights the pure flavor of ripe tomatoes and fresh cheese. To make these easy appetizers, I tossed pieces of bocconcini, or mozzarella balls, with homemade pesto. The next time I make them, I want to use longer, fancy toothpicks. To get the recipe to this delicious dish, read more
Meet the guavarita, the rosy-hued cousin of the classic margarita. Made with a splash of guava nectar, this cocktail is refreshing and slightly sweet. If you find margaritas too potent, give this variation a shake.
The guava juice balances the sometimes overwhelming flavor of tequila. Since the tequila was subdued, I found the salted rim unnecessary. When I made round two, I left the rim alone.
At a recent outdoor festival, a friend of mine ordered this sandwich, called the "Gutbuster," from a barbecue stand. The soft bun was piled with three kinds of meat — beef brisket, pulled pork, and beer-braised bratwurst — and topped with spicy sauce. Though it looks kinda gross, I have to admit that it was full of delicious flavor. Would you dare to bust your gut with this monstrosity?
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