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Food: What's Cooking
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The fifth Heinen’s grocery store in the Chicago area opened Wednesday in Naperville with a packed parking lot and rave reviews. “I love it. It’s really pretty, and they have a really good selection of produce,” one Naperville mom said. Heinen’s is the rare family-owned and family-run grocery chain.
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Combining espresso with lemonade may seem counterintuitive but results in a sublime, refreshing drink. The sweet-tart notes from the lemon and sugar offset the pleasant bitterness of the espresso.
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You will love the simplicity of this delicious dish, which started amid a flourishing garden of fresh cucumbers. I had just picked about 25 of them and I wanted to come up with something different to make with cucumbers as the main ingredient. And, thus, this Sweet and Spicy Asian Cucumber Salad was born.
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My guess: You’re going to see a lot about ultra-processed foods during this year and possibly beyond. Yes, ultra-processed foods provide convenience. But a salad with fresh organic vegetables and a bottled organic dressing doesn’t take that long to make. And this Summertime Pasta Salad is packed with “real” ingredients.
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On some level, lemons have always been looking out for us, even if we insist on making them the sourpuss in our sayings. Try this recipe for a lemonade that’s bursting with bright, puckery flavor.
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One reason ultra-processed foods might be so hazardous to your health is that they’re often loaded with chemical additives, such as synthetic emulsifiers, preservatives and sugar substitutes. Here are five additives that have been linked to health problems – along with ways that you can spot and steer clear of them.
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This protein-packed vegan salad features soy three ways: bright green edamame, baked tofu and a dressing made with miso. Crunchy and colorful bell pepper, cucumber and daikon radish play supporting roles, alongside a dressing that also stars apricot preserves and sesame oil, both of which balance out the umami notes.
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Saucy and rich, this korma is packed with summer vegetables. You can use whatever vegetables you have on hand — fresh or frozen — but a colorful variety is ideal. Yogurt and homemade cashew broth are common additions to kormas, but this streamlined dairy-free version uses light coconut milk and cashew butter.
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