Peppery watercress and seared beef chunks make for an out-of-the-ordinary midweek meal. To save time, quickly marinate the meat while you prepare the rest of the salad. This delicious dinner salad calls for thinly sliced red onion, but you could incorporate other ingredients like mushrooms or bell pepper. Just remember the steak marinade is a mixture of soy sauce and fish sauce, so select vegetables that match the flavors of Asia. To look at the recipe, read more
Who says chicken salad has to be boring? This recipe re-creates the picnic classic as a vibrant and intensely flavored dish. The mayonnaise-based dressing is replaced with a quick vinaigrette made with mint, cilantro, and curry powder.
Chunks of avocado add creaminess, and red onion slices provides a biting crunch, resulting in a salad that is perfectly balanced in texture and taste. For the fit-friendly recipe, read more
When the weather is warm, my cooking habits change. Instead of wanting to be in the kitchen, I want to be outside — especially on the weekends. This recipe for rum glazed shrimp is perfect for those warm Sundays.
It's simple to put together, quick to make, and light. The recipe pairs the shrimp with watercress, but if you prefer arugula or spinach, serve one of those instead. To take a look at the recipe, read more
Wondering what to do with leftover quail? Here's an idea: make a delicious soy citrus glaze, brush it on the quail for maximum flavor, and serve over a bed of greens and soba noodles. It's a wonderfully elegant use of the leftover game. Also, this meal comes together quickly so you won't have to spend lots of time slaving in the kitchen. To take a look at the recipe, read more
Recently my best friend asked me to help her make potato pancakes. She came to me, Bon Appétit magazine in hand, and said, "I want to make these." Their picture displayed a delectable dish with crisp, flaky potato pancakes.
In our version the pancakes were chunkier because we ran into food-processing problems. Instead of serving the latkes on the side, we plated the pancakes on top of the salad. Although the picture might not have been as artistic, the salad was delicious, and it was something I would definitely make again. To experiment with your own version, get the recipe; read more
The spicy yet odd taste of watercress is something people either love or hate. It is easy to love if you're an Anglophile - I totally associate cress with those lovely crustless tea sandwiches.
Well there is now a new reason to love the stuff...a recent study performed at the University of Ulster (a province in Northern Ireland) shows that watercress can significantly reduce DNA damage to blood cells and increase antioxidant levels. Eating the cruciferous green daily can hopefully reduce the risk of cancer by keeping damaging free radicals from interrupting healthy cell development.
Thirty men and thirty (I praise that the study for having each sex equally represented as subject) ate 85 grams of watercress daily for 8 week. 85 grams is about a cereal bowl full of cress. All subjects, but especially the smokers involved, significantly reduced the amount of DNA damage in their blood stream. Damaged DNA is a known bio-markers of cancer risk.
Visit the University of Ulster website so read more about the study.
This is great news for cancer prevention. I say eat this stuff up!!! It is great in egg salad and add the greens into your salad. It is rumored that Liz Hurley eats up to 7 cups of watercress soup a day.