Posts from ‘April, 2009’

One portobello mushroom has about 30 calories and no fat or cholesterol. The hearty mushrooms are great substitutes for meat and cook up quickly over a grill. Fresh garlic, balsamic vinegar and olive oil season the portobellos while the tomato, basil and mozzarella toppings add Caprese-inspired flavors to the meal. Tuck the ingredients into soft, [...]

Upper West Side restaurants joined forces today to raise money for local hunger charities at the first ever Taste of Morningside Heights. Hundreds of students and locals feasted on hors d’oeuvres and desserts at the event, which was held at Columbia University’s Low Plaza and produced by the University-based guidebook and website Inside New York. [...]

Low carb doesn’t have to mean low flavor. An overnight marinade ensures a pungent punch of fresh ginger, garlic and soy sauce in these Asian Beef Lettuce Cups. And all that flavor means there’s no need for high-sugar, high-calorie dipping sauces. A touch of honey carmelizes the meat, while crisp lettuce, carrots and scallions add [...]

Baseball season is finally here and what better way to launch the start to America’s favorite past-time than by bringing a taste of the ballpark into your home! I usually shy away from recipes that involve yeast and/or dough that has to double in size, as I’ve had my fair share of flour-flinging failures in [...]

From recessionary-themed dinner parties to “recessipes,” we’re all feeling the crunch. And I’m not talking about the sound of my hand diving into a bag of potato chips. Tough economic times means even tighter budgets, and I’ve found that shopping what’s in season is the number one way to cut costs. In addition to being [...]

A moist center offset by a crunchy exterior provides the perfect textural pair for this pound cake. The addition of sour cream produces a dense cake that explodes with the flavors of fresh lemon juice and tangy zest. You can use a regular pound cake pan or a bundt cake pan. Square loaf or round [...]

Agave nectar comes from a desert plant native to Mexico and is known for its health benefits, including its low glycemic index. The alternative sweetener was named a “Food Trend of 2009,” and I often use it when I’m baking because it cuts the sugar load without cutting any of the sweetness. This sugar substitute, [...]