Date night just got easier with this list of five local theaters that serve more than just popcorn and Junior Mints.
Single-serve Greek yogurt cups are doing big business. A glance at their growing real estate in the dairy aisle says plenty about the snack’s growing popularity. Most yogurt companies tout their product’s healthfulness, but they gloss over the added sugars, flavorings, dyes and binders used to make their yogurt shelf-stable and kid-friendly. Make the snack at home for a healthier snack. Kate Williams will show you how.
‘This is Your Brain on Food': Cancer-Fighting Cookbook Author Investigates Foods That Help Brain Function
Commonweal’s Rebecca Katz is back with another cookbook, this time delving into what foods help keep our brain healthy and functioning in “The Healthy Mind Cookbook.”
The almond milks that fill grocery stores these days are full of sugar and/or stabilizers, and (worse) they hardly even taste the nuts from which they’re made. It’s far better to make it at home. Nut milks are simple, and you don’t need anything more than a blender and a strainer. Kate Williams will show you how.
Bold, bitter, sweet, salty and perfectly balanced this seasonal winter salad has it all. Plus it looks really pretty too.
Crunchy, colorful, seasonal, and fresh. This gorgeous salad is a great way to balance the rich and heavy dishes on your Thanksgiving table.
Light up the grill, crack open a beer, and throw on some corn and sweet peppers, and voila, you have a memorable salad that will come together in a snap.
Looking for a way to sass up your potato salad? This fresh, summery version kicks the mayo to the curb in favor of zingy pesto and lemon vinaigrette.
From chicken to pork to assorted vegetables, kebabs are deliciously fun to eat, quick to cook, and endlessly versatile. These chicken kebabs are some of my summer favorites.
Award-winning food blogger Erin Scott’s first cookbook, Yummy Supper, is collection of 100 lush, beautifully photographed recipes that take full advantage of our Bay Area bounty and oh, by the way, just happen to be gluten-free. This is the cookbook that will feed everyone at your table, in all possible ways.
This is hands down my favorite summer salad. It’s particularly great when you’re in a hurry and if you have a surplus of plump zucchini.
Eggs can be a problem when serving brunch for lots of people. Enter the versatile, amazing, and delicious frittata, all gussied up for springtime.