Get Your Vitamin D from Maitake Steak with Yogurt Sauce

maitake steak

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This week’s episode of Food — Delicious Science covers how food literally builds our bodies. It’s a topic that brings new meaning to Jean Anthelme Brillat-Savarin’s famous quote “Tell me what you eat and I will tell you what you are.”

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Woodsy Mushrooms over Fluffy Whipped Ricotta

mushroom toast whipped ricotta

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I’m so excited to share this recipe with you because it’s all about my favorite subject: snacking WITH a dose of PBS’s new show, Food – Delicious Science. Have you been tuning in? I’m so into this show because it combines my two favorite things to talk about: nerdy food knowledge and, well, food. The last episode in this season is all about BODY and how certain foods affect are bodies. My favorite bit was about how mushrooms can be a large source of Vitamin D. Two factors play into whether mushrooms are in fact packed with Vitamin D: how they’re prepared and if they were exposed to sunlight. I think that part is particularly fascinating since our own bodies create Vitamin D in the sunlight so the fact that we could simply put mushrooms in the sun and that vitamin can transfer to us during consumption is really REALLY cool.

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A Burst of Flavor, Tomato Avocado Chicken

tomato avocado chicken

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This week’s Food Delicious Science is all about taste, so I thought it would be fitting to show you guys a dish that takes full advantage of the 5 types of taste receptors on our tongue: umami, sweet, sour, bitter and salt.

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Healthy, Clean-Eating Asparagus Spinach Salad

asparagus spinach salad

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I’m not a huge summer person so the fact that it’s nearly a month away makes me kinda huff and puff. I don’t like sweating and I actually love wearing sweaters and sweatshirts much better than shorts and t-shirts. But I do love salads. And that is really my favorite part of the spring and summer—so many delicious things to make salads with!

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Crave-Worthy Chocolate Rice Pudding

chocolate rice pudding

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One of the reasons why I’m so passionate about food is because it’s an amalgamation of art and science. While cooking is traditionally viewed as a creative pursuit, understanding the science behind food and cooking helps unlock new avenues of creativity while being able to effortlessly maintain a nutritionally balanced diet.

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Please Mom on Mother’s Day with this Spring Frittata

spring frittata

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This weekend is Mother’s Day! YAY! I love making big-batch brunch items that are super easy and can easily serve a crowd. We usually make a whole lot of stuff and a frittata is always on the list because it’s a crowd-pleaser and comes together within minutes.

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Not Your Ordinary Meatballs, Cheese Stuffed Chicken Meatballs!

cheese stuffed chicken meatballs

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Because ground chicken tends to be very lean, chicken meatballs can easily turn into a dry pasty pucks of meat. When I made my chicken parmesan nuggets I discovered that stuffing the nuggets with cheese helped offset the leanness of the meat. That’s because the fat from the cheese bastes the chicken from the inside, keeping it moist, while infusing it with tons of flavor.

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Halv-a Craving? Tahini Chocolate Banana Bread Will Satisfy

tahini chocolate banana bread

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I love tahini and use it in so many things beyond hummus. I mean…halva? It’s so good. If you’re unfamiliar with tahini, think of it like peanut butter’s sesame seed counterpart. Originating in the Middle East, many cuisines now call for this creamy sesame deliciousness, including Middle Eastern, Mediterranean and some Asian too. And of course, you’ll now find tahini put in so many California-driven dishes —- it’s healthy and makes a really good salad dressing!

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