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- Kelly Courson | Celiac Chicks | Shine Food | Fri, May 17, 2013 11:48 AM EDT | Comments
When Crazy, Stupid, Love came out, fans were ogling Ryan Gosling in all his tanned glory, but beyond the custom suits and the perfect abs, many viewers claimed that seeing Ryan Gosling down a slice of pizza while looking red-carpet ready was what sent them over the edge. Well, really anything Ryan Gosling does drives us over the edge, but that's another story for our teenage hormones.
...Read More »
- Everyday Food | Shine Food | Fri, May 17, 2013 11:14 AM EDT | Comments
Grilling is supposed to be easy. You just heat up the grill and throw your food on there, right? Well, not exactly -- but truth be told, it isn't much more complicated than that. As summer approaches, don't let popular grilling "wisdom" overcomplicate the issue. Read on to find out which so-called tips you can definitely ignore.
1. DON'T: Skip the salt. You might have heard that salting meat before grilling will toughen it. Nope, it won't! In fact, season your meat about 30 minutes before you get grilling.
2. DON'T: Use lighter fluid to get the grill going. You'd be better off using a chimney starter-unless you like the taste of lighter fluid.
Related: Bacon, 46 Ways to Cook and Eat It
3. DON'T: Press hard on your burgers -- especially while they're cooking. Do this, and you'll watch the flavor and moisture drip right into the grill. Instead, place them on the grill and then leave them alone until they need to be flipped (which should only ha...Read More »
- Mark Bittman | Shine Food | Thu, May 16, 2013 12:01 PM EDT | Comments
By Freya Bellin
If you’re in search of a great picnic dish, look no further. This recipe is summery and herby, while still hearty enough to fill you up. Wheat berries are an unusual grain: dense, chewy, and very nutty. That texture is a great vehicle for pillowy broiled zucchini and rich, creamy pine nuts. Mozzarella adds a nice saltiness (I recommend fresh) and pairs surprisingly well with dill. Just keep in mind that wheat berries can take almost 2 hours to cook, so plan ahead or substitute in another grain in a pinch. This salad tastes great at room temperature—partly what makes it an excellent picnic candidate—but the flavors get a little muddled over time. Just add some fresh dill and cheese to brighten up the dish before serving. Recipe from The Food Matters Cookbook.
Wheat Berry Salad with Zucchini and Mozzarella
Makes: 4 servings
Time: 20 minutes with cooked grains
Assuming you have some kind of cooked grains in the fridge (always a good idea), this salad comes together quickly. Whe...Read More »
- Sarah B. Weir, Yahoo! Blogger | In The Pantry | Fri, May 17, 2013 6:37 PM EDT | Comments
Purists won't want to call this a recipe for "cheesecake" since it doesn't contain any cream cheese at all. Instead, the main ingredient is healthy Greek yogurt, which is higher in protein and significantly lower in calories and fat. A slice of Junior's classic cheesecake is about 540 calories and 37 grams of fat, for instance. Our version is less than half the calories and contains only 10 grams of fat per serving.
It's also super easy to whip up. You don't need to mess with a water bath in the oven, and if you have a food processor, you can make both the crust and the filling in less than 20 minutes total (you can also use a blender and hand mixer).
Best of all, it tastes exactly like regular cheesecake–just a light, elegant, and zesty version that won't leave you in a food coma or with a tummy ache after dessert.Read More »
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an