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A&E >  Cooking

Community Cookbook: Comfort food for colder weather

Fall has arrived, and the temperatures are rapidly dropping. It’s time to dust off the large cooking pots, plug in the slow cooker, and heat the oven for some hefty, hearty, bone-warming dishes. When it comes to main-dish soups, stews, beans, and casseroles in wintertime, I lean toward the big-batch recipes. It’s a lazy guy’s “cook once and eat for several days” philosophy.
A&E >  Cooking

Community Cookbook: Oh, the pastabilities!

The pasta universe here on planet Earth is vast. Galaxies of pasta shapes and pasta dishes can be found around the world. It’s still unknown whether aliens on other planets share humankind’s passion for pasta; I’ll wager they do. Are pasta-seeking space aliens the cause of so many unexplained UAPs (UFOs)? Here’s a small selection of American and Italian pasta dishes that I’ve always enjoyed and invite you to enjoy as well.
A&E >  Cooking

Community Cookbook: Bring Southeast Asian to your dinner table with these delicious recipes

There was a time when canned chow mein, three canned Asian vegetables, chow mein noodles, a box of fortune cookies, and basic soy sauce were the only Asian foods available in grocery stores. There were also a couple of frozen chow mein TV dinners, long since discontinued. Our Asian culinary experiences were mostly limited to these and an occasional outing to a Chinese American restaurant. We’ve since become more informed and sophisticated in our consumption of Asian foods.
A&E >  Cooking

Community Cookbook: Makeover your Monday meals with meatless munchies

The popularity of plant-based dishes, boosted by the internet, has been remarkable over the last several decades. Meatless dishes are often delicious and colorful, and many are developed with an eye on nutrition and healthfulness. Today’s column isn’t about meat versus vegetarian dishes, or even necessarily about nutrition and healthfulness.
A&E >  Cooking

Community Cookbook: Celebrate the bounty of the sea with some fish on your dish

Eating seafood, and fish specifically, can have numerous health benefits. Seafood generally offers high-quality protein rich in omega-3 fatty acids, vitamins, and minerals – essential nutrients for brain and heart health. Many of us might be a little healthier if we increased our seafood consumption (use sustainable seafood, please).
A&E >  Cooking

These globally inspired dishes are tasty ways to cut food waste

Take a look at cuisines from around the world, and you’re guaranteed to find dishes with a particular superpower: They let you throw in whatever food you’ve got. Stews that accommodate this and that. Egg ensembles into which you can stir nearly anything. A dough or pastry that disappears meats and veggies. These flexible recipes fight food waste and save money, one half-eaten onion at a time.
A&E >  Cooking

Instant ramen is a pantry superhero that can turbocharge your cooking

Do you consider instant ramen to be a “superhero in the pantry”? Food entrepreneur Peter Kim does, so much so that he wrote a whole cookbook about it. Why? “It’s cheap, it’s accessible, it takes no time to make. The seasoning sachet all but ensures a baseline level of deliciousness,” Kim said over a video call. “And then the noodles give you enough heft to the meal that you don’t have to worry about, say, making a side of rice or making potatoes or whatever. ... All you really have to think about as a home cook using instant ramen is where do I want to take the flavor?”
A&E >  Cooking

This fall arugula salad piles on sweet apples and smoky, toasted nuts

Sprinkling a salad with a smattering of fruit and toasted nuts is a simple and healthy way to elevate it, adding bursts of juicy sweetness and crunch. But why stop at just a sprinkle? This recipe piles them on, casting apples – which are starting to appear at farmers markets – and nuts front and center as main characters supported by a chorus of greens.
A&E >  Cooking

Pear overnight oats show why this breakfast has stood the test of time

When I was a 19-year-old college student studying nutrition, I took a year off from school to travel the world while working as a model, a job that proved more arduous and less glamorous than it might sound, but eye-opening, nonetheless. Modeling is a bit like acting, in that big-name celebrities make millions, but most in the field consider themselves lucky to make a decent living at it. For me, it met my goal of paying for my education.
A&E >  Cooking

This edamame, tofu and miso salad packs in protein, umami and crunch

The nutrition geek in me is on full display when I talk about soy foods – I could be accused of getting overly giddy about them. Here’s why: Soy is one of the few plant foods that’s a complete protein, with all the essential amino acids in sufficient proportions. It contains healthy unsaturated fats, as well as compounds called isoflavones. The latter are rich with antioxidant and anti-inflammatory properties, and have been shown to reduce cancer risk, improve heart health, help alleviate hot flashes, improve signs of skin-aging and more.
A&E >  Cooking

Turn summer’s best vegetables into a colorful, gently spiced korma

Toward the end of last August, when the melons and peaches at the market mingled with gigantic heads of broccoli and plump plums, friends and family came to visit. Among them was Granny Kathy. Though Kathy was excited to meet little Cyrus, she made sure to clarify that she wasn’t much of a baby person. “But let me know if there’s anything around the house I can help with,” she said in a text exchange, noting that she had worked as a plumber in an earlier stage of her career. My partner, Joe, and I were excited to see her regardless, and I thought about how I could make her feel welcome. “What can I cook for you while you’re here?” I texted.
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